These cookies are for those who love chocolate, who can’t get enough of chocolate, who can live on chocolate alone, who dream about chocolate at night.. so these cookies are for those who are like me!
When I saw that I had a small package of dried cranberries left from a previous recipe, I decided to use it in a cookie. But which cookie? I quickly thought of options and what other ingredients I had. Finally I decided to make a very rich cookie which had bits and pieces of many many different ingredients!
I am back home in Helsinki after a 2-weeks holiday in Istanbul and I am again having difficulties adjusting to my own life. It happens every time I go to see my family. I have so good time with them and otherwise miss them so much that it feels like a drag to come back. I love Helsinki, I love my life here and there is nothing much left for me to do back in Turkey, but missing my family is huge… Anyway, cookies!
December! It is ginger time of the year. Gingerbread cake, gingerbread cookies.. if you are suffering from flu or cold, a bit of ginger tea maybe. I’ve had my share of ginger recipes in the blog so far, but this recipe today is a vegan and gluten free version.
The first time I encountered and tasted chocolate with chili was a muffin in Stockmann bakery in Helsinki. It was 7 years ago. I didn’t even think of the combination before. I liked it when I tasted that time but I wasn’t in love with it. Over the years, I grew to like it more.
I have to admit, I never thought that fresh rosemary would be so much in harmony with lemon in a sweet baked good, making it taste richer and fresher! Turns out, lemon / rosemary is a great friendship.
So, yesterday I wasn’t feeling well. The world going crazy and all has already been affecting my personal mood. Then yesterday I watched a video about Charlottesville attack last Saturday and I snapped. I had to take my mind off those things and so I baked. I checked whatever I had at home and made these easy peasy cookies.
I ate (and made) many different kinds of biscotti all my life, but there is something about this one that takes biscotti to a new, higher level for my taste. I think it is the rather simplicity of it, and the freshness brought by lemon-lime-orange zest combo and of course, the equally zestful Sambuca, Italian herb liqueur. I saw a similar recipe in Italian Food Safari on SBS a few months ago, and working on it a few times, I made my own version of it.
Hello from Istanbul! I just came to this very hot and already too noisy city about an hour ago (and I haven’t even left the airport!). I am waiting for my connecting, domestic flight in, let me see, 8 hours! And for some reason I opted for staying in the airport. One hour in, and i’m already regretting this decision.. And I forgot my carefully selected holiday books on my dining table at home!!! Luckily, I found that one blue, beautiful Zara dress that I (thought I) lost 2 years ago – apparently it was in the quite hidden front part of my suitcase all this time and I realised this just a few minutes ago when i was trying to take something from there… Arrgh..
I watched the movie “Stranger Than Fiction” last night, about a millionth time probably. I love the whole movie but the scene where Harold brings Ana Pascal “flours” gets me every time. I told to myself, if a man ever brings me a box of “flours” like him, I will break my oath of not dating anyone anymore, and I will give this person a chance. Otherwise, my heart is locked. But that’s not all about the movie from last night. While watching it, I realised that I haven’t baked cookies for a while and I decided to get back to a very basic but majestic cookie: chocolate chip cookies! And this time, there is also roasted pecans added to it.