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Peanut cocoa cookies
A Brazilian friend has just spent a vacation with her darling at my house and made me this recipe which is itself a variation of one of my recipes. Marianna made a nice adaptation where the flour is replaced by roasted powdered peanuts, and where the sugar is very reduced. This gives absolutely delicious cakes, perfect for a little snack that puts you back on your feet! And besides, Danilo, his friend, also cooked a nice pasta recipe that I will probably post soon! Thank you Marianna and Danilo!
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Hazelnut pancakes
Here is a recipe ready in just a few minutes. In less than 10 minutes, you will have delicious pancakes ready to be devoured. Plus, they're naturally gluten-free! To be served with maple syrup or a homemade praline for a perfectly autumnal breakfast or snack...
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Vegan Flapjacks, chocolate nuts and peanut butter
Here is a naturally vegan and gluten-free recipe. I like to offer this kind of choice from time to time, especially when the result is so delicious. I put "flapjacks" because these bars are very similar, but the consistency is very reminiscent of a big, chewy cookie. My friends and I enjoyed it and I must admit that I didn't expect it to be this good! To be tested urgently...
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Honey-nut squares
Fall is here with its share of comforting delights. I love nuts and I've probably come up with recipes mixing honey and nuts on my blog, but I always enjoy looking for new textures. Here, the dough resembles a shorbread, topped with a honey and semi-salted butter caramel, richly garnished with nuts. The texture is fantastic and these squares are very addictive! To be eaten in small portions...
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Gluten and lactose free lemon almond cake
After this complicated period since the beginning of the year which unfortunately ended with what we feared (my previous post is quite explicit), I come back with an ultra simple recipe to make. I'm not gluten free or lactose free, considering the butter and flour I usually use! But from time to time, I find it interesting to look into it. I had tasted a similar cake and obviously wanted to make it again at home. The result is amazing and the softness incomparable! A great option when you're looking for a good recipe for your gluten-free or lactose-free friends, or for yourself to try out new textures.
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Pistachio Lemon Cake
This time on my cooking blog, I propose a pistachio and lemon cake. Its texture is both rich and melting, soft and dense. I put a little lemon zest in the dough and bitter almond flavor. This gives a special flavor that highlights the pistachio. To finish, a fine icing covered with roasted pistachio powder that will keep this cake soft!
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Oatmeal chocolate and peanut energy bars
For a tasty and invigorating snack that will calm an acute peanut attack, I suggest these oatmeal, chocolate and peanut energy bars with a perfect texture. They will also be very good for breakfast, but you have to keep in mind that you are close to a cookie with a firmer texture, more "chewy"! This makes it a delicacy, but to be eaten in moderation and shared without complex.
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Cheesecake cookie bar
Beware these little pieces of cake are totally evil. This delicious cookie dough is baked with a cream cheese filling. It's like having a refreshing layer of cheesecake amidst a deluge of dark and white chocolate chips. I'll warn you right away that this is a real scandal, as it's not really recommended right before summer and swimsuits. Perhaps I am a bit cruel!
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Homemade Honeycomb Silicone Mould
For those of you who own my book Scandalously Decadent, published by Flammarion last November, you may have noticed this recipe with a honeycomb wafer. I had mentioned that I would give the process on the blog, but I never found the time to do so. It's finally done! I'll tell you how I created my own heat-resistant, food-safe silicone mold to bake these pretty wafers in. Of course you can apply this method to other things than a bee frame! And for those who don't have it yet, the book is on sale at your local bookstore or online!
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