Pizookie AKA Chocolate Chip Skillet Cookie
[…] vanilla extract 170g (6oz) chopped dark chocolate in good sized pieces or chocolate calettes ( chunks are good in the cookies) Start with browning the butter. Cut the butter into […]
[…] vanilla extract 170g (6oz) chopped dark chocolate in good sized pieces or chocolate calettes ( chunks are good in the cookies) Start with browning the butter. Cut the butter into […]
[…] the subject of a very memorable baking chapter of my childhood (my mother literally baked hundreds every year) and one of the few recipes that I returned to without adjusting, year-in-year-out, […]
[…] citrus consumption. Two years ago blood oranges featured in every baked good out of the kitchen. Last year they were the star of dressings, salads and sorbets. This year it’s […]
[…] much better than a cronut). They also have the finest babka outside of Tel Aviv. Hu Kitchen where a delicious lunch revived my tired body. And the juices were also fantastic. […]
[…] I insist on inhaling these glorious green spears on the daily (I am not a huge fan of the white variety – more on that another time), I should at […]
[…] days I will celebrate Thanksgiving x 3, with a class on Tuesday, a very special Friendsgiving on Thursday and my family celebration on Friday (where Thanksgiving and Friday Night Dinner collide).
[…] will eat all the dishes of the day. The session will take place around the kitchen island where there will be plenty of opportunity for chat and questions. Places are […]
[…] countertop for a few days. You see, it is Thanksgiving next week, and the 4th Thursday in November is a BIG DEAL in our family. Bigger this year, as for the […]
[…] here to help out with some delicious home made gift suggestions, plus a couple of ideas for those foodies who love to tinker in the kitchen (so you don't have to).
[…] UK I like Shipton Mill and Batcheldare, but in the USA I am sure King Arthur Flour produce a good version (although I have not tried it). They use fresh […]
[…] Added bonus: any leftovers make a perfectly acceptable breakfast option with a dollop of Greek yoghurt. While pie is in my heart, my head is not stressing over pastry, resting […]
[…] make it on my instagram). But feel free to serve it on any tahini or yoghurt sauce of your choice. The only ‘trick’ to getting this salad absolutely perfect is […]
[…] tin to warm them slightly (or use a blow torch, as they do in professional kitchens). Tip or lift the cake out (depending on whether you are using a loose-based […]