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These Cherry Brownie recipes three ways- two cherry and almond white chocolate blondies and one cherry sugar 4 TBSP oil 3/4 tsp orange extract 1/2 tsp vanilla extract 3/4 c (250g) white chocolate, melted Stir in the oil and the extracts, mixing well before adding the white chocolate and the cherries. 2) Stir in the butter and almond extract, mixing well before adding the white chocolate and the cherries I also used a little too much white chocolate and too much sugar so they came out tasting too sweet to

my take on a Thai chicken soup, or the Zoodles in lemon sauce, some were new like Spring Rolls and White

Difficulty: easy Ingredients: For the cake: 1 1/4 c sugar 1/4 c passion fruit syrup 2/3 c butter, soft 2 eggs Beat in the eggs and then add the vanilla. 2) Gradually stir in the dry ingredients alternating with Book Pairing : While making this cake, I was listening to A Memory Called Empire by Arkady Martine. I was also, in between mixing and baking, finalising papier mâché dragon eggs for the party favours. My dragon egg party favours

It is essentially a white cake, on top of which a butter-brown sugar-cinnamon mix is crumbled. I tried different sugars (white, brown, molasses, and honey), and different amounts of fruit and flour hour -- Portions: about 15 slices -- Difficulty: Easy Ingredients: 1 1/2 c sugar 2 TBSP soft butter 1 egg , grated 3/4 c brown sugar 2 tsp cinnamon 1/2 c soft butter 1) Cream butter and sugar, then beat in egg changing up the sugars failed, though, leaving the flavours unbalanced, so I have stuck with simple white

Some I am cooking with now, for tasty, warming autumnal foods, while others I am roasting and then freezing Ingredients: 3 tbsp butter 2 tbsp light brown sugar 1 tbsp white sugar 1 egg 1 c milk 1 c white flour Beat in egg and then stir in milk. 2) Gradually stir in dry ingredients, followed by pumpkin and chocolate

It never came together, no matter how long I beat the eggs and oil for. I always start with the basic ratio of 1 egg yolk to 3/4 c oil from Samin Nosrat's Salt Fat Acid Heat yolk 3/4 c sunflower seed oil 1/8 - 1/4 c herb infused white wine vinegar (according to consistency yolk 3/4 c rapeseed oil 1 - 2 tbsp red cooking wine 1-2 tbsp white vinegar 1 tsp thyme 1/2 tsp sumac Other acids I would like to try for my mayo include white wine, red wine vinegar and balsamic vinegar

turnip (small) for 1/2 - 3/4 c boiled and mashed turnip 3/4 c butter, soft 3/4 c light brown sugar 1/2 c white sugar 1/4 c dark brown sugar 2 eggs 1 1/4 c ground almonds 2 1/4 c flour 5 cloves, ground (5 is Little Beat in eggs, then the turnip. 3) Mix in the dry ingredients and combine well. Beat in the eggs, then the molasses and honey. 3) Blitz the cooled turnip with the milk until smooth Swaps and substitutions: In both recipes, the different proportions of white to brown sugar can be played

Here it is: Ingredients: 1/2 c butter 1/2 c sugar 1/2 c maple sugar 1 egg 1 tbsp milk 1 tsp baking powder Beat in egg and add milk. We talked about brushing them with melted butter, but forgot to do so while they were hot.

I didn't have enough eggs for that, so instead turned them into little puddings. Ingredients: 1 1/2 - 2 c chestnuts, roasted 3 tbsp butter 1 1/2 - 2 c milk 1 egg 1 tsp cinnamon 2 tbsp When well incorporated, remove from heat and beat in the egg, remaining butter, and cinnamon. The egg should be fully cooked by the residual heat of the pudding. 4) Dish into little individual ramequins Book Pairing: While making these, I was listening to the start of In the Heart of the Sea by Nathaniel

To complete the lunch, we had it with sautéed mushrooms and scrambled eggs. The creamy burrata balanced the spicy and sweet plum sauce and the eggs gave everything a relatively I loved it but it was a little much for Little Bit, who was perfectly happy with eggs and mushrooms instead