These blondies would go perfectly, warm from the oven, with a scoop of good vanilla ice cream. Man I wish I tried that. I used the steam function again on my AEG Steambake oven to get a really good crispy top on the blondies. Who knew steam in baking was so versatile? Probably most experienced bakers but I’m loving experimenting with it. Continue reading
I’ve made these incredibly indulgent, almost-too-buttery blondies to celebrate dairy, wheat and too much sugar, even though it gives me a bad stomach because a) I’m stupid and b) the health alternatives at Whole Foods don’t sell in smaller numbers for no reason (in London, that is). Continue reading
My favourite recipe for chocolate chip cookies is the New York Times adaptation of Jacques Torres’ recipe, which is made with bread flour. Since discovering it, all of my cookies have had bread flour in them because it gives a chew, and a slight sturdiness on the outside that is difficult to forget.
These violet coloured gems were cobbled together from a batch of leftover pastry, and the remaining whites of an egg that I used to brush over Tom Kerridge’s milk buns recipe. I’m not trying to go off focus, but if there is ever a bun that needs to accompany your dinner, let it be Tom’s buns. Continue reading
I’m really bad for avoiding pastry and it’s so so easy that every time I make it I wonder why I avoid it. I think most bakers have something that they avoid making for no reason. To be honest, there are many many things I avoid doing for no reason 🙂 Continue reading
Now, I should probably tell you abit more about these sweet sweet tahini flavoured babies. Last week Lindt sent me over some of their dark chocolate bars. In it was their new flavour dark chocolate with roasted sesame which was so good. It got me thinking and I thought why not mix tahini in with caramel? Why not make the best flavour millionaire shortbread ever? Continue reading
