Naan pizza is the best.
(Olive oil, garlic & herb goat cheese, mozzarella, ham, and black pepper)
As someone who cannot stand to watch baking/cooking shows, I must say, The Great British Bake Off is rather nice. It’s not annoying or filled with unnecessary drama, I love the casual abbreviation of puddings to “puds” and of baked goods to “bakes.” There are oven drawers that slide into the wall, and proofing drawers for bread!
And though I usually don’t care for fancypants baked goods, the food doesn’t seem stuck up like it does on American baking shows.
*gets back to watching episode*
DIY Chocolate Robots Tutorial from Handmade Charlotte. At first when I saw the thumbnail on Bloglovin for this DIY I thought, “Oh no. Another DIY that needs expensive molds.” But no - this is made up of easily available candy and candy melts. Fun tutorial.
These should have been called “Choco-bots”
So, fresh figs taste nothing like dried figs. They taste a bit…grassy?
Their taste was slightly improved on this pizza (I had to use them up, they were almost overripe).
Naan spread with olive oil / bits of Brie / fresh figs / black pepper & pecans
Cooked in a covered pan heated on low (3) for a few minutes, until the cheese was melted and the bottom was slightly browned.
Well, this was supposed to be a chocolate chip zucchini brownie. I followed the recipe but the mixture resembled wet sand. There was no way it would have baked, so I added an egg to bind everything together.
It worked, though I ended up with chocolate cake instead of brownies. The closest (but smaller) pan size I had to an 8 x 11” was a 9 x 9”, which gave me very tall cake and greatly effected the baking time.
It’s a nice soft chocolate cake, but it definitely needed the chocolate glaze.
I used my favorite recipe:
3 tbsp cocoa powder
2 tbsp butter, melted
1 cup powdered sugar
2-3 tbsp hot water
Combine all ingredients in a bowl until smooth.
(Because of the butter, this glaze firms up quickly. Start with 1 or 2 tbsp of the water, and continue to add in a few drops as needed.)
I’m a dough plopper. As in, I take a scoop of cookie dough and plop it on the pan; I only bother rolling the dough into balls if the recipe specifically instructs me to.
On a whim, this time I chilled the dough, then made even scoops with the pictured tablespoon and rolled them into balls. They look like cookie models! (Compare)