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The twist in this recipe is the use of two flours - 1/2 all purpose flour and 1/4 rice flour. I've been experimenting with gluten free ingredients, and although rice flour absorbs more moisture than usual, this recipe turns out amazing every time we do it.
The trick is to keep an eye on the oven and turn it off while the batter is still a bit gooey in the center. Then let it rest inside between 8 to 10 minutes and you're done.
This recipe is one of my go to desserts when I'm craving something indulgent.
It's super easy to make, but rich in flavour thanks to the dulce de leche (nowadays it's easy to find already cooked condensed milk in the supermarket) and the best thing about making it in a jar is that you can just eat a couple of spoons and then save the rest for another day - well, you could, but it might get stolen overnight. You were warned!
Leon and Lola wanted to share their yummy dark chocolate chip cookies recipe and asked me if I could post it online for them so here it is!
They advise to experiment with the baking time since every oven is different but as a general rule, taking them out before they are golden brown will give you soft cookies whereas leaving them a bit longer will result in crunchy cookies (Lola's favourites!).
Most importantly, have fun making them!!!