The perfect essence of autumn in a cookie, with rosemary, homemade candied orange peels, and pecans.
The recipe to my candied orange peels is in the notes. We discussed on my show with Oxfam’s Oliver Gottfried that is available on my Instagram.
The making of the dough is on my Instagram page, as well as the tasting with Catherine and Ben.
This recipe is adapted from my upcoming cook book, Instagram to Table.
This is a rerun of Instagram to Table from Monday July 20th. We celebrated my home region of Piemonte with its traditional coffee drink, Bicerin, and my adoptive region of Valle d’Aosta, Aosta Valley, with their traditional hazelnut Tegole. The ingredients were simple: chocolate, hazelnuts, butter, sugar, cream, and a good Italian espresso.
Watch the video for the recipe and for exploring a little bit more about these two beautiful Italian regions.
I made up this recipe on the spot and these are possibly the best vegan chocolate cookies I have ever had. I hope you’ll try and let me know how they come out. Watch the video for all the info. xo
This recipe is so easy! Catherine and I started to make crackers in order not to waste sourdough starter, and the other day we tried to add sugar instead of salt, and the result was marvelous! These are really not that sweet, on purpose. They satisfy the sweet tooth without being cookies, so they are perfect for Catherine and for us, too, when we want to limit sugar but still want dessert. The can be dipped in hot chocolate, or served with ice cream, pastry cream, and whipped cream.
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