I've just popped the recipe for my Pistachio and Pomegranate Blondies up on my website. It's the first non-pie-related recipe there, but I think it holds its own 😂
White chocolate blondies with a pistachio cream, chopped pistachios and pomegranate seeds.
@depereo They’re really nice if you make baguettes a lot. Not very expensive either - it’s still just sheet metal, and it only needs one metal bending step at the factory.
@andycarolan What they call legitime interest is more like illegitime interest. Like who gave them the right to hold a legitime interest to my data? Sure as fuck not me
Fougasse is kind of like French foccacia. Back in the days when wood-fired ovens were cutting-edge technology, fougasse was used as a sort of "test loaf" to make sure the oven was the right temperature for further baking.
@B_Whitewind There are some pretty good toaster ovens these days. I got this Breville off of the local Buy Nothing and while I'm still baking in the big oven (in part because of size)... it's a legit small oven. People really do cook in these things.
Made a rhubarb tart with frangipane filling. It was fun to braid the slices. If your rhubarb is very fresh and sturdy, I would recommend to blanch them before. #baking#rhubarb#tart
After I put what I believed to be white chocolate chips into my cookies, I looked at the label and noticed that it just says "white chips". Checked the ingredients and ... no cocoa butter. These are palm oil and milk solids with vanilla and sugar.
It's on me for not reading carefully, but in my defense, the word "chocolate" is right there ... just in the Ghirardelli logo. 😡
@TonyaMarie I am deeply disappointed with Ghirardelli for sinking to that level of mislabeling shenanigans. That's right down there with American cheese-food product 🙄