So, chocolate chip cookies are hands down my favorite cookie and although I LOVE cake (chocolate with vanilla (old-school) buttercream, please) and I LOVE donuts, I might just love chocolate chip cookies the tiniest bit more than any other sweet treat.
Posts by JessieSheehan:
Not a huge surprise, I’m sure, that when all else fails (and even when it doesn’t) I make icebox cakes. Yes, after Icebox Cakes hit shelves, oh, so many years ago in the spring of 2015, I did indeed take a much needed hiatus from preparing them. But now that it is the fall of 2017, I am pleased to announce, I am back at it. But I won’t lie, my approach is decidedly different.
I’m actually not kidding when I tell you this may be one of the best things I have ever made. I LOVE the combo of hazelnut and chocolate (see my hazelnut florentines filled with Nutella and my hazelnut-butter milk chocolate cookies to see my love in action).
And last spring when I read an Ottolenghi recipe in the New York Times for Walnut cake, all I could think of was how much better the cake would be with hazelnuts – and a Nutella whipped cream (Sorry, Mr. Ottolenghi, world renowned chef and baker, but I’m just being honest: nothing against your version with walnuts, which I’m sure is great . . . ).
I little internet research, okay a lot, ensued, and it turns out I am not the first to think of making a flourless cake with nothing more than hazelnuts, eggs and sugar. However, perhaps I am the first to spread it with Nutella whipped cream (which is TO DIE, by the way). This cake calls for very few ingredients, is easy-peasy to make, and is just the most perfect sweet treat for the gluten free among us.
Fritters are just bottom-line, no questions asked, one of my most beloved treats. Fried is one of my most favorite food groups and my love for donuts is equaled only by my love for my children, so really, being extremely fond of fritters is kind of to be expected.