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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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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