My favorite type of brownie has a fudgy yet chewy texture with a crinkly top, and this recipe delivers just that! The addition of rye flour in the batter brings a delicate nutty taste to the brownies and pairs perfectly with bittersweet/dark chocolate. Don’t skip the flaky sea salt at the end, it adds an
Recipe: 45g (1.5 oz) semi-sweet or dark chocolate (I used Guittard 75%) 45g (6 tbsp) unsweetened cocoa powder 1 tsp espresso Powder ½ tsp salt 120ml (½ cup) boiling water 50g (¼ cup) melted coconut oil 2 tbsp tahini (or sub coconut oil) 150g (¾ cup) coconut or castor sugar 1 tsp vanilla Extract 1 cup
Recipe adapted from Bon Appetit 120g (1 cup) all-purpose flour 40g (1/3 cup) buckwheat flour 113g (1 stick) butter, cold 40ml (2 Tbsp) ice water 2 Tbsp sugar pinch of salt 500g rhubarb stalks 100g castor sugar 1.5 Tbsp cornstarch Egg wash (1 small egg whisked with a splash of water) Turbinado sugar Optional –
Tahini is constantly on rotation in my kitchen. I love to use it in salad dressings, drizzle it on roasted vegetables, or mix it in carob molasses for a quick dessert. I’ve also been experimenting with it in pastries and found that the sesame taste overpowers neutral-ish ingredients like a carrot or zucchini. However, it
A classic banana bread recipe with soft chewy dates and toasted crunchy walnuts baked in the batter. The not too ripe bananas and few teaspoons of cornstarch in the batter give it a nice tender structure that’s not too moist and mushy. Feel free to experiment with other add-in ingredients like substituting the dates with figs,
Here’s the ultimate chocolate chip cookie recipe that I’ve baked dozens of times. It yields the perfect cookies in my opinion because the edges are slightly crisp, the center is pillowy soft yet chewy, and the warm pools of chocolate exquisitely collapse in your mouth in every single bite. These are not enough reasons to call them
I’m a bit late to post this Galette Des Rois recipe since it is made on January 6 of each year to celebrate Epiphany. Since a lot of you saw my Instagram story sharing my version, I decided to post it anyway because it’s an incredibly delicious pastry to serve anytime. I always say that nothing is
A wonderful seasonal recipe that results in tender yet flaky scones. The addition of heavy cream and egg to the mixture increases the amount of fat in the dough making them richer and softer on the inside than their British counterpart. Always remember to handle the dough as little as possible to avoid a tough
This is what I consider a perfect spring time treat. The combination of the tart rhubarb, hint of rose, and lightly sweetened almond cake got me hooked the first time making this wonderful financier cake last spring. So when I first spotted rhubarb at the farmer’s market a few weeks ago, I immediately bought a pound to bake this