I think oatmeal and raisin cookies are my favorite. In fact, a close second would be peanut butter, with chocolate chip cookies trailing in third place. I don’t know why. Maybe it is because oatmeal and raisin cookies are a little more nutritional compared to the other two cookies? I mean there is soluble fiber from the oats, and there’s also fruit involved… ok, I’m clutching at straws.
I spotted this recipe from the FAGE website, yes FAGE, you know, the people who create the most amazing Greek yoghurt. I loved it in Europe, and since I can eat dairy again, I love it here in the US too! These cookies are relatively low in fat, as the original recipe boasts, but what the original recipe doesn’t tell you is that they are still packed full of sugar, and around 60 calories per cookie; that’s if you can get 40 cookies from the ingredients. I managed to make 14 cookies from the batch. Continue reading
I guess being British, I should call it courgette bread. But, courgette bread just doesn’t have the same ring to it! So for this recipe, I will refer to the courgette as a zucchini.
Zucchini bread is an interesting thing. I guess, it’s a little like pumpkin bread, that is, the zucchini or pumpkin doesn’t really give the actual bread/cake any flavor. But, curiously, both are relatively similarly spiced. Now, the question is, is it the same people who love zucchini bread who love pumpkin bread? Or are there people who prefer one over the other? Who knows? Continue reading
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 Continue reading
So, it seems that my sister, J, has started taking a passion into cooking. This doesn’t at all surprise me, considering I come from a family that is passionate about food. On Saturday, she was ranting about making apple crumble with custard on Facebook. I haven’t had apple crumble in yonks. She was going to have it with Ambrosia custard, oh yum. I just couldn’t get it out of my mind, I had to bake something!
I had lemons in the fridge, I was going to make lemon bars again, but then I thought sod it, I have all of the ingredients to make apple Continue reading
These are my favorite Dutch specialties. They bring wonderful warm memories of December and Christmas. I daren’t even think about the sugar, fat or calories in these things. However, they do have a redeeming feature – they contain almonds, although I doubt this counteracts the naughtiness of them. They are definitely worth the splurge once in a while.
I find these the perfect. Why? I love the Dutch spiced biscuits (cookies), speculaas, and I also love almond paste. When you get layers of speculaas wrapped around a thick layer of almond paste, what is there not to love? It’s like heaven for me. I would gladly work out for a longer amount of time just to enjoy these goodies! Continue reading
Bar Walkers cheese & onion crisps (chips), the combination of cheese and onion does not conjure up good food memories for me. All I can remember is cheese and onion pies, pasties or rolls tasted like sick. When I say sick, I mean the taste you get in your mouth after you’ve been sick. What the heck they put in them savory pastries is beyond me, but they were absolutely vile. Because of this, I have avoided combining onions with cheese with anything, that was until we made some flat bread topped with goat cheese and caramelized onions for a catering event – man, that was so very yum (and didn’t taste like sick!)
Moving on from this, I was browsing Continue reading
This waffle is just begging to be drenched in syrup… can you hear it?
I created these waffles to use up the ripe bananas that were stashed away in my freezer. It was also an excuse to come up with a new waffle/pancake recipe. I have included vegan options below.
It amazes me how many different types of pre-made packet mixes are available these days. They are essentially a mix of flours, where you still need to beat in the wet ingredients. I guess many people think the packet mixes save time, but I really don’t see that. The good thing when you make your own batter is that you can control what you put into it, and adjust everything to taste. Continue reading
Ok, I admit it… these cookies look like they are dry and taste like cardboard. But let me reassure you, they aren’t. They are chewy, oaty and incredibly moreish. You get all the wonderful cookie chewiness, without the guilt or greasy fingers afterwards.
You will never believe they are dairy-free and vegan. Better still, they are quick to make and contain no dodgy shortening or other “vegan” butter alternatives. Go on, Continue reading
My-oh-my what delicious cookies! These are really special – they are wholesome, flavored with peanut butter, vegan-friendly, dairy-free, egg-free, chewy, incredibly moreish and taste just like what a really good peanut butter cookie should taste like, without the greasiness from shortening or butter.
The best part is that the cookies take less than thirty minutes to make, bake and enjoy Continue reading
Ever since stumbling across that copycat recipe for Maryland cookies, and encountering its miserable failure, it has become an obsession to find a recipe (or adapt one) where I could make a good crunchy biscuit. Yes, I said biscuit. Now a British biscuit is what Americans would call a cookie. However, in the UK not all British biscuits are known as cookies. Whereas an American biscuit in the UK is not even in the same ball park as cookies. Confused yet?
A cookie in the UK is typically a soft, chewy, American style cookie (although not 100% true, there are exceptions). The crunchy biscuits (cookies) that are typically snacked on in the UK, or dunked in tea/coffee are known as biscuits… never cookies… except the ones Continue reading
Grissini originate from Italy and are long, pencil-thin sticks of crisp and dry bread. They are about the right size to stick up your nose, if you’re that way inclined. They are great to snack on, or to enjoy with soup or as an appetizer.
You know, I’ve never purchased grissini, nor have I ever thought about making them until I stumbled across a recipe in one of my baking books. They looked simple to make, and I knew they would be a hit with my roasted butternut and red pepper soup.
If you have no experience in baking bread, do not be afraid. Continue reading
Many varieties of mangoes exist, however the king of mangoes is the Alphonso. No other mango compares to this wonderful mango, which is also known as an Indian mango. They are large, yellow, juicy, sweet and not at all stringy. They are the type of mangoes that you have to devour over the sink because they are so juicy.
I was fortunate enough to grow up in a multi-cultural society in England, where Alphonso mangoes were sold in boxes of 6-8. America has been starved of this wonderful mango for 18 years, until the ban of its importation was lifted in 2007. However, I still have not seen a fresh Alphonso mango in the Continue reading