This brainstorm came late last week, when I discovered that the Vanilla Bean SeaSaltCaramel recipe from my book is just as lovely as a coating for apples as it is set up firm in a little pan and cut into little squares for eating straight up
SaltedCaramel Cream Cheese Filled Doughnuts with Chocolate SauceprintableDoughnuts. I filled them with whipped cream cheese sweetened with homemade saltedcaramel and then melted bittersweet chocolate into hot cream for a thin ganache for dipping
To make them a little more palatable, I dipped and drizzled them with a tiny bit of bittersweet chocolate and sprinkled them with a pinch of coarse seasalt
Put flour, seasalt, rosemary and oregano in food processor and pulse. Pre heat the oven to 450℉/225℃ and bake these rosemary seasalt crackers for 5-8 minutes
sear tenderloin all over. Sprinkle tenderloin with peppercorns and salt, pressing to adhere. cook until shallots are golden and caramelized, about 12 minutes
So I mixed up this super easy chocolate coating (melted vegan chocolate chips + coconut oil + cocoa powder) and dipped the cookie dough balls in chocolate, finishing off the tops with a little pinch of course seasalt
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