Why yes, that is a small tub of grass being used as a food blogging photo prop. I grow it for my guinea pigs and it was one of the few green things in the house that I thought I could just about get away with using as a prop.
I intended to use a piping bag to decorate the biscuits, but because mine were really small, I found it much easier to use the handle of a spoon to spread the icing and to carry out any minute detail with the help of a toothpick.
This recipe yields around 12 small lingerie sets.
When it comes to homemade ice cream, I’ve found the magic formula. The perfect combination of ingredients which results in a rich, smooth and creamy texture with just enough sweetness for you to be able to trash it up with drop-dead-gorgeous toppings (like strawberry cheesecake) without going OTT. To put it into other, less dramatic words: I’ve found a great ice cream base.
When I first made these biscuits, they were a complete disaster – I mis-read the instructions and baked them too long! They tasted yum, but the texture was terrible; they were rock solid. I left them uncovered for a day, and fortunately, they softened up and were surprisingly gorgeous!
I baked these again recently for a friend’s birthday – making sure I followed the instructions correctly this time. They were incredible. The apartment was full of an intense, rich chocolate aroma. When they first came out of the oven, Boyfriend pounced on them to try one. They are really fantastic when warm – so thick and chewy.
This recipe makes 14 cookies and is adapted from Brown Eyed Baker.
15g cocoa powder
1/2 tsp baking powder
tiny bit of teaspoon salt
115g dark chocolate, chopped
1 large egg
2 tbsp unsalted butter, softened but still cool
45g light brown sugar
25g granulated sugar
1/2 cup milk chocolate chips