Killing time in Chicago’s winter has led me down a dangerous path lined with puff pastry and Nutella.
This is my latest diversion for idle hands: Nutella chocolate chip mini croissants. Spanks much?
Best recipe for lazy brunch makers… baked french toast! Stole the recipe from a Pinterest pinner and added semi-sweet chocolate chips because since when is adding chocolate to anything a bad thing.
Double layered challah bread and a brown sugar glaze at the bottom and top of the casserole is key.
Sometimes it’s the utter beauty of a snack or food that makes you remember that cooking, baking and brainstorming flavors is a goddammit art.
Le Macaron made me remember that oft-overlooked fact. If you’re one of these brainwashed, trend-seeking foodophiles, then you’ve succumbed to the macaroon - THE cookie of the moment (yes macaroons are freakn’ cookies, get over it).
Bitchiness aside, these macaroons were incredibly good. We ordered the Sicilian pistachio and the blue currant. The bonbons took me back to a chocolatier in Budapest with their elaborate details; Gastrodamus ordered one pumpkin and one s’mores.
A co-worker told me about a Cuban ice cream parlor in the heart of Little Havana called Azucar, so I decided to try it that same night. Crazy flavors and shot-out ice cream references (i.e Willy Chirino) abound. I settled on the Chocolate Guiness (crap who thought we Cubans could do Irish so well) and a childhood fav mantecado.
I apologize for the shitty pics, let’s blame the sugar-shakes.