I do try to listen to readers here. For those of you who like sorbet you can thank Sam Han for their more frequent appearance (or perhaps, that they appear at all) here, and anyone who forms a love for Afghans at the result of this post can thank Mika for her request in a […]Read more "Afghan Biscuits – Cookies by Request"
I’ve wanted to write about this chocolate for a long time. In fact, it’s a bit like the wait I had when Whittaker’s first announced this chocolate. I checked the supermarkets to no avail for several weeks while searching for the anticipated comeback chocolate flavour. Similarly, after I tried the chocolate and thought to write […]Read more "Whittaker’s Cornflake Chocolate – Cookie Recipe as Simile"
You’re in the milk chocolate ice cream seas off the coast of candy land. The deep sea caramel rig has exploded. There are bits of white dough brick strewn all over the chocolate waters; little remnants of the once industrial caramel drill site. Caramel is now flowing freely and uncontrollably. You’re not quite sure where it begins and ends. […]Read more "Little Paddock Caramel Slice – a Delicious Ecological Disaster"
I tried this because Donvovans chocolate provides the chocolate to the 100% Nutz Dark Chocolate Peanut Butter that I tried earlier this week, and the cornflake chocolate that I’d gone to the supermarket to find isn’t available yet (grr… I hate when companies advertise products that I can’t go out and buy). Now, this chocolate […]Read more "Donovans Manuka Honeycomb Milk Chocolate Tasting"
I was watching an episode of Australian MasterChef once, where the food critic judge was doing one of those “Master Class” tutorials for the finalists. One ‘recipe’ was frozen bananas put through a blender then scooped onto a plate. Good idea, but not really what I’d call masterful. Anyway, a scroll through the WordPress Reader […]Read more "Smooth Chocolate Banana Dark Chocolate Peanut Butter Ice Cream – No Chunky For This Monkey"