Olive Oil Chocolate Chip Cookies
[…] oven to 190C Line 2 baking sheets with parchment and scoop the cookies with an ice cream scoop (I use a 5cm one) into balls well spaced out on the baking sheets. […]
[…] oven to 190C Line 2 baking sheets with parchment and scoop the cookies with an ice cream scoop (I use a 5cm one) into balls well spaced out on the baking sheets. […]
[…] Cook is equally brilliant) Don’t think this book lacks desserts. There are many. But this ice cream in my opinion wins. It has no fussy custard base but still creamy, […]
[…] delicious consumed in any form: raw, cooked, overcooked-and-crispy, frozen-and-raw (thanks Ben and Jerry's), cooked-and-frozen ( ice cream sandwiches), underbaked-and-melty, or simply piping hot straight out of the oven. As such, […]
As semifreddo requires no fancy equipment, this is a perfect excuse to make iced treats to your hearts content and wow your friends and use up your leftovers at the […]
[…] The perfect excuse for more stationery. The Perfect Scoop Last month I talked about my ice cream maker. This month I am revealing my secret weapon behind the gallons of […]
[…] are no white streaks. Drop the batter onto the cookie sheets with an old fashioned ice cream scoop with a spring. Or you can use 2 spoons. This makes around 24 cookies […]
[…] of berries in the farmers market, ready to blitz and churn into any semblance of iced delicacy. This week’s market run saw a smash-and-grab purchase of strawberry punnets in such […]
[…] semifreddo tips). Eccles Cake was my jumping off point for incorporating baked treats into the iced custard base, but I have since stirred in leftover cranberry sauce with leftover brownies […]
[…] it is still absolutely delicious), I would urge you to try it for a deeper iced treat flavour experience. This recipe makes approximately 10-12 generous slices when I make it […]
[…] sure your nuts or seeds are toasted in advance.) This recipe makes approximately 10-12 generous slices when I make it in a loaf tin (my preferential freezing and serving method), […]
[…] so use the most recently harvested ones you can find. If you don’t have an ice cream machine you can make this into a delicious granita instead. Just follow the […]
[…] 170C (325F) Line 2 baking sheets with parchment and scoop the cookies either with an ice cream scoop (I use a 5cm one) or simply roll them in your hands into ping […]
[…] a lined baking sheet, or if you want to be more exacting, use a small ice cream scoop. But follow the instructions. Especially the cooling time. They work. This is probably my […]
[…] cheese or feta. For the dessert version simply top with a scoop of your favourite ice cream or creme fraiche. No need to stick with vanilla here – get creative […]
[…] 18 balls, placing them closely together on the sheet tray. I do this with an ice cream scoop for ease. Cover with cling film and freeze for at least an hour. If […]
[…] me, the quintessential summer dessert has to be a fruit pie. My dream pie’s golden lattice top is filled with fruit from the local Pick Your Own farm and eaten […]