For dinner, we finished with mini cannelés de Bordeaux that I made and froze two weeks ago and which reheated very well - so they're a good, impressive stand-by to have in the freezer for people who drop by (if they're the sort who'd enjoy pastries with a reputation for being finicky).
Yesterday I baked peanut cookies using peanut butter that I'd prepared from scratch as well as home-toasted paleskin peanuts to mix in to the batter. Good, clean flavour with no bitter back taste.
Yesterday I baked peanut cookies using peanut butter that I'd prepared from scratch as well as home-toasted paleskin peanuts to mix in to the batter. Good, clean flavour with no bitter back taste.
