Our family loves Mexican hot chocolate. That creamy hot chocolate with cinnamon and a hint of cayenne pepper – yummy 😋! So when I came upon a hot chocolate recipe in the May issue of Martha Stewart Living Magazine that took the flavors of Mexican hot chocolate and transformed it into a cookie, I had to try it. An added bonus is that the ingredients for these cookies are ingredients I usually have in my pantry.
I love shortbread. That buttery cookie with just a hint of salt that goes so well with tea is a favored cookie of mine, mainly because it doesn’t compete with my afternoon tea. It satisfies my cookie fix without being too sweet. So I thought why not try making shortbread cookies at home? This way I can flavor it with some exotic spices to make it interesting.
It just so happens I had the perfect opportunity to make shortbread cookies as my friend Devi was coming over for lunch. Devi has been telling me for years that she doesn’t have too many sweets, but what she does have every day is a cookie with her afternoon tea. Instead of making a dessert for our lunch I decided to make shortbread cookies, and flavored them with cardamom and rosemary.
At this year’s garden party there were a lot of pretty cool and interesting cuisine. One of the goodies was ANZAC biscuits brought by my friend Susan. Continue reading ANZAC Biscuits
The Bay Area is a great place to live. A true representation of what America is today – a melting pot of various cultures, languages, and religions. Where else could I have such a wonderful group of friends from such places like Ghana, Philippines, Japan, China, Ireland, Vietnam, England, Iran, Fiji, Russia, Kenya, all corners of India, Eastern Europe, and Malta. Which brings me to the topic of this post; Georgina’s Maltese Easter figolli.