Moving, moving, moving and more hazelnut flour!
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Wow - it seems like a long time since I've written about baking and delectable goodies! I miss it but soon I'll be back in the saddle, as the old cowpokes say.
Steve and I are in the midst of our transition from Providence, RI to Grand Rapids, MI so my time spent in the kitchen has dropped pretty dramatically in recent weeks. Yet . . . I still have a few ingredients to use up, particularly the seemingly never ending supply of hazelnut flour in my freezer.
Soooooo - since we were planning on Memorial Day weekend supper at Dick and Dorothy's I developed a plan for dessert - the always popular pavé aux noisette, but this time with lime ice cream, blackberry sauce, fresh berries and toasted almonds. YUM!
And, in addition, since making ice cream gives me egg whites to use up, I made a chocolate chunk hazelnut version of financier. Delicious.
As the school year comes to a close and summer creeps up on us I suspect many of you will be spending more time out of doors and less time dealing with a hot oven. It's only natural.
But for me, once we're settled in our new home (as yet to be determined), you can bet I'll be sharing my baking adventures with you. Stay tuned!
Steve and I are in the midst of our transition from Providence, RI to Grand Rapids, MI so my time spent in the kitchen has dropped pretty dramatically in recent weeks. Yet . . . I still have a few ingredients to use up, particularly the seemingly never ending supply of hazelnut flour in my freezer.
Soooooo - since we were planning on Memorial Day weekend supper at Dick and Dorothy's I developed a plan for dessert - the always popular pavé aux noisette, but this time with lime ice cream, blackberry sauce, fresh berries and toasted almonds. YUM!
And, in addition, since making ice cream gives me egg whites to use up, I made a chocolate chunk hazelnut version of financier. Delicious.
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| chocolate chunk hazelnut financier |
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| hazelnut, lime, blackberry dessert |
As the school year comes to a close and summer creeps up on us I suspect many of you will be spending more time out of doors and less time dealing with a hot oven. It's only natural.
But for me, once we're settled in our new home (as yet to be determined), you can bet I'll be sharing my baking adventures with you. Stay tuned!
