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We bought a HUGE Chocolate egg for Easter. Nick insisted that he absolutely had to have one because it was so wonderfully packaged, looked so...
I was cleaning up the pantry and guess what I found in abundance? White cooking chocolate, 4 huge slabs of it leftover from my little one's birthday...
You have been forewarned. There are no delicious, crumbly, nut-flecked pictures of banana bread in this post. Continue reading at your own...
I have been entertaining the idea of experimenting with an unusual blend of ingredients for a light cupcake sans frosting. Yesterday, I took...
I have been guilty of not replenishing my dwindling stock of homemade cookies recently. The mid-week leisure baking sessions of a few months...
Green bell peppers or capsicums are delightfully sweet and crunchy in season. Even their seeds are very mild flavored and not at all spicy. That...
These days everyone wants Bill Granger in their kitchen proclaims Sydney morning Herald. And I don't blame them. This widely known Aussie...
A few years ago when I first visited Australia on a holiday, I found a lovely little cookbook called Coffee & Bites by Susie...
Browsing through June's issue of BBC's Good Food Australia magazine, I came across a recipe for Sweet Lemon Fingers. Now this magazine is a branch...
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This recipe is proof that less really is more. I don’t think I’ve ever left a review in my life but after still making these several years after originally discovering the recipe I just feel the need to say that this *is* the best cookie I have ever made. Everything about it is perfect- it’s balance of salty, sweet, light and dense.
And not to mention the ingredients are so clean! If I’m in a chocolate mood it’s easy to just add some sugar free dark chocolate chips, the recipe is so versatile. Thank you for such a flawless recipe!
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