Bossche Bollen are essentially giant profiteroles filled with cream and covered in chocolate, originating from the Dutch city, Den Bosch. They look impressive and are deceptively simple to make. While they originate from Den Bosch, you can find them throughout the Netherlands either by the name of Bossche Bol or Moorkop. Like all Dutch treats,
This cake is rich and dense, like a pound cake. Blooming the cocoa with coffee instead of water not only intensifies the chocolate flavor, but adds complementary complexity to the chocolate.
A galette is my go-to dessert when I’m craving pie, but don’t want to go through all of the work or be left with an entire pie begging to be eaten. Here I have taken a traditional apple galette and added ginger for a a bit of spice. It is a simple and rustic dessert,
These are an elegant respite to London’s cold, dark weather of late. Madeleines are buttery and spongy miniature cakes baked in shell-shaped molds. While they’re a traditional tea-time treat in France, they are well-suited to any warm beverage on a cold, gray day.
When I was recently asked to make a cake for my friend’s birthday, I immediately thought of this chocolate and coffee cake. Many of the times she has hosted us, we are welcomed with a fresh pot of French press coffee and dark chocolate. This rich chocolate cake with coffee buttercream and dark chocolate ganache
These are cookies to enjoy while sitting by the wood-stove at the time of year when the sun sets as you sip your afternoon coffee or tea. While brown butter, rosemary, cinnamon, and chocolate may sound like a lot of flavors, the combination is like Speculaas and Christmas trees. They bring a bit of green