This cake is one of the most ambitious baking projects I’ve completed yet, but it was oh-so worth it. I have a confession – I don’t tend to enjoy cake usually, but this might have changed my mind. The combination of marzipan, white chocolate pastry cream, sponge cake, and raspberry jam is to die for, and when this decadent cake is gone, you’ll find yourself aching for more. It is important to remember that Continue reading
I came across the most interesting cookie recipe over on Top with Cinnamon. Instead of the usual chocolate cookie technique, the recipe is made partly on the stove. I just had to try it out and, of course, couldn’t follow the exact recipe without tweaking it. These cookies were everything I’ve been looking for in a chocolate chip cookie. They are chewy, dense, doughy, and a little crisp on the bottom. I substituted Biscoff spread for almond butter and the results were delicious.
But wait! What did you say? What’s Biscoff spread??
Everyone needs to know about it. There should be public service announcements and a national holiday for Biscoff spread. It is the peanut butter of heaven, the Biscoff cookie in spreadable form. Continue reading
The antique lenses on my Pentax camera always give me a hard time, especially since it’s dark out when I finish cooking. This is why these scones that tasted oh-so-good look rather sad and orange. I paired the scones with a cardamom pear fig compote, a seemingly odd match that tastes divine. Continue reading