We’ve made a few cheesecakes here already. One with Oreos and another one with Biscoff, and one more with cottage cheese. Recently I was making blondies, and I had some white chocolate left over, so I decided to make a burned white chocolate cheesecake. Why burned?...
These chocolate covered caramel biscuits involve a few interesting methods of preparation. Three separate recipes are combined to create these delicious little fingers. Starting with the light and crumbly biscuit, then the rich and slightly chewy caramel, and finally...
Recently I posted a recipe for scones which are little delicious bread/cake hybrids commonly served with clotted cream, jam, sometimes butter, and always tea. There is another lesser known (at least to the wider world) teatime treat that is quite common here in the UK...
A while back I published a recipe for a 100% hydration white flour sandwich bread which turned out to be quite popular and a few people asked me for a whole wheat version. So here it is. It is basically identical to the original recipe with one exception which is the...
Pain aux raisins is a custard and raisin filled pastry usually made with laminated leavened dough like the one used for croissants. It is sweet, moist, flaky, and incredibly delicious. Croissant dough is not easy to make by hand. But when we use the rough laminated...
