A chocolate version of scotch eggs! I might stick to mini ones in future, as a full size egg wrapped in sweet doughnut and rolled in sugar is a pretty hefty calorie and sugar hit, but they look good in an egg cup.
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I'm not five years old, but have to admit that I do prefer white chocolate to milk or dark, and brownies are awesome, but somehow blondies never seem to fulfil their promise. Still these were pretty good.
Macro photography is cool, everything small looks better big. I thought the same would be true for food, but surprisingly things often seem to look a bit more disgusting than when they were small, or maybe that's just how I've been photographing them
Creme caramel might not be cool anymore (apart from Giga pudding), but when it's bacon flavoured, covered in maple syrup and topped with a crisp slice of vanilla candied bacon then it's pretty much awesome again.
I've recently been trying out Hokkaido milk bread recipes, and the soft, sweet, milky slices makes for brilliant morning toast. After hearing about Christina Tosi's cereal milk it seemed a pretty obvious and tasty combination of breakfasts to make a cereal milk bread.
Anko (red bean paste) made fast (or at least faster) in a pressure cooker.
The world of citrus fruit is an incestuous one, here's a diagram to explain it.
Brandy butter (and brandy generally) makes everything taste better and more christmassy. But what to do with the remains of the jar when the christmas pudding is gone?
Make festive porridge.
Oriental porks ribs on rice, with spring onions.
I ate a roast red pepper, cucumber and basil sandwich once, it reminded me of watermelon. This bread does not remind me of watermelon, but it still tastes great. End of story.
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