Almost anything dipped in chocolate is guaranteed to be delicious – including these tasty “rodents.” If the chocolate starts to get too thick, reheat it in the microwave for about 10 seconds.
These buttery little sponge cakes are feather-light and eaten as a cookie. Instead of the glaze, you can dip them halfway into melted bittersweet chocolate or dust them with icing sugar. You will need a special madeleine pan, available at most kitchen supply stores.
This salad comes together in a flash. Use eight fresh figs, quartered, when they're in season instead of the dried. If you don't like blue cheese, substitute the same amount of ch?vre or Brie. This recipe makes more dressing than you need, so refrigerate about half in an airtight container to use within the following five days.?
The muffin cups will be full, but don't worry, they won't overflow. Toasting the oat bran brings out its earthy, warm, nutty flavour. For a twist on the original, try substituting dried figs for the dates.
This sweet granola is so addictive that you'll want it for snacking on anytime, not just for breakfast. The recipe is good for people who want to avoid gluten but can still tolerate oats. Look for “gluten-free” or “wheat free” labelling to ensure no cross-contamination.
Try preparing this delicious meal ahead of time so all you’ll need to do on a busy weeknight is warm up the food—minimal effort required—and the rest of the evening is yours to savour.
The variety of seeds, nuts, dried fruit and chocolate pleases everybody. Chock-full of flavour, these are ideal for any cookie exchange.