Thick Crust Pizza Dough

I’m racking my brain to think of someone I know who doesn’t like pizza. I suppose there could be a couple of people I know, but they are usually the people who are on a low-carb/gluten-free diet. Anyways, safe to say, I love pizza. In the past, I’ve worked hard to perfect a thin, crispy, yet light pizza base (crust). It took me over 4 years to do so. When challenged

Chocolate and Lemon Cookies

I was at a loose end one weekend, so rummaged through my baking books to see what I could bake. These sounded great, but sadly were a little of a disappointment. There’s nothing wrong with them per se, they were just not what I expected. The cookies potentially could have been absolutely fantastic: buttery, slightly crunchy (like shortbread), with an intense chocolate and zesty flavor, but instead they turned out to be really soft cookies;

Rosemary and Pine Nut Shortbread II

This is the second installment for rosemary and pine nut shortbread. These biscuits (cookies) are darker in color and have a deeper depth in flavor. We assume it’s from the dark brown sugar. However, if you can’t decide whether to make version I or version II, I suggest you simply make both. You will not be disappointed with either. 

Rosemary and Pine Nut Shortbread I

The story of these biscuits (cookies) dates back a few months. I’ve been told that there’s a bakery in Bow-Edison that makes THE best rosemary and pine nut shortbread, and sour cherry bread. However, since the weather has been pretty dire, we have never made the trip up. Why? Well, we wanted to take photos on the way up, when it’s raining cats and dogs, we agreed that it didn’t sound like much fun.

Because I was dying to know what the shortbread tasted like, I did a quick search online and found two recipes.

Super-Moist Banana Bread with Chocolate Chips & Walnuts

This was the first thing A. ever baked for me. There was a funny story about how long it took, but the result was great. We’ve made this recipe numerous times since (… without the drama).

The recipe is great way of using overripe bananas. The resulting loaf is incredibly moist, packed full banana-ry goodness, crunchy walnuts and delicious dark chocolate chips.  Did I mention it’s moreish too? The banana bread freezes well, simply cut into thick slices and either freeze individually and place into a container,

Chocodamia Cookies II

Here’s the second installment of chocolate chip and macadamia nut cookies, based on the Ghirardelli white chocolate chip packet. The recipe has been adapted to accommodate a certain chocolate craving. These cookies are so packed full of fat and sugar, they were bound to taste good!

TIP: Divide the dough into portions and arrange them so they are not touching on a tray. Freeze until solid,

Chocodamia Cookies I

One evening, A and I started to talk about chocolate chip and macadamia nut cookies.  This conversation, not surprisingly opened the can of worms about the differences in American and British biscuits and cookies. That aside, we both agreed that white chocolate isn’t really chocolate, but goes well in these cookies.

To make things a little more “grown up”, we decided to dump in some “real” chocolate chips into the cookie mix as well. We weren’t sure which ones would taste