Peanut Butter-Chocolate Cookies: Giving Ourselves Grace

Peanut Butter-Chocolate cookies is a recipe adapted from the French book: Le Grand Livre Marabout de La Patisserie Facile.  It is a rich buttery cookie that comes plain in the original French recipe. My take on these was to half-dip them or drizzle with bitter dark chocolate to cut through the buttery, rich texture. For some crunch, the cookies are sprinkled with some salted peanuts that stud the warm chocolate before it sets!  You bite into those cookies and they just burst and then melt in your mouth in a blink of an eye. 

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Flourless Mocha Torte: The Abbey Bookshop

NON-SPONSORED POST My obsession with tidying up preceded “The Marie Condo” prodigy by a decade. I initially caught the bug of tidying up when I moved to Paris.  The City of Light mandated a radical change of lifestyle.  Our apartment was huge by French standards, yet fairly small by Californian terms.  My husband and I swiftly […]

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Fried Mushrooms & Herbed Mayo Dip: Eat Your Veggies

NON-SPONSORED POST One of the highlights of my life in Paris was my daughter’s Garderie, preschool in French. For what is worth, to secure a spot in a French preschool, an expectant parent should start the admission process of her soon-to-be-born child as early as the six month of pregnancy. In this context, we got […]

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What to Serve at the Holidays Cocktail Party

When I glanced at our holiday party guest list, our guests’ last names put a big smile on my face.  The list screamed diversity! God bless the country that brought us together from the four corners of the globe to pursue our dreams, build careers, embrace U.S. values, relish freedom, and contribute our unique ethnic […]

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Gateau de Savarin (Baba): Treasures of a Bygone Era

My childhood gateau de Savarin, as I knew it growing up in Egypt, was a syrupy and airy yeast individual cake, horizontally split in half to encase juicy and fresh seasonal fruits and a mound of fluffy and tangy whipped crème fraîche.  Traditionally, Savarin should be soaked in a simple syrup mixed with Rum.  Yet, for religious reasons, only the non-alcoholic version was found at Egyptian bakeries.

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