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With a rich layer of chocolate ganache under a streusel filling that practically melts in your mouth, Black Bottom Oatmeal Pie offers the ideal combination of sweetness and depth. The brown sugar and oat filling gives this pie a crisp golden-brown crust, which pairs perfectly with the smooth ganache layer Shared Offices HK.

This particular pie falls squarely into the comfort food category. Its oatmeal filling is gooey and sweet, much like pecan pie. But instead of nuts, the crunch comes from the perfectly browned oats that form a crust on top of the pie. And best of all, that gorgeous filling sits on top of a layer of rich chocolate Secondary School.

That’s right – this warm, gooey pie has a surprise in the middle. There’s a layer of chocolate ganache hiding underneath that crispy oatmeal topping. What looks like a very simple pie will shock and impress all your guests when you slice it open to reveal a decadent layer of smooth chocolate filling.

A black bottom pie is any pie with a layer of chocolate hidden underneath the main filling. The chocolate might come in the form of pastry cream, pudding, or a ganache like the one in this recipe. The most common fillings to top the chocolate with are whipped cream, meringue and streusel, which is what you’ll find in this oatmeal pie Medilase.  

As often as I eat granola and as much as I love banana bread, I’m a bit perplexed as to how I’ve not combined the two before now. It’s really a perfect combination. Sweet, moist banana bread filled with crunchy granola? Now it seems so obvious Cash bond!

And don’t you just love banana bread? It’s great for a breakfast treat or just a snack. The same can be said for granola, whether you’re eating it by the handfuls or with yogurt. Now you can have both at the same time! Similar to my banana nut bread recipe, this granola version has a tough of irresistible crunch!

Of course, the great thing about this bread is that the taste and even the texture will vary depending on the granola you use. I usually make my own granola so I can get it just right for my tastes. My favorite granola is heavy on the oats and features sunflower seeds, pumpkin seeds, nuts, and coconut xero support.

Go take a look at your favorite granola. If the ingredients sound like a good match with bananas, then get baking!

For more quick breads recipes, browse my Recipe Index!  

As often as I eat granola and as much as I love banana bread, I’m a bit perplexed as to how I’ve not combined the two before now. It’s really a perfect combination. Sweet, moist banana bread filled with crunchy granola? Now it seems so obvious!

And don’t you just love banana bread? It’s great for a breakfast treat or just a snack. The same can be said for granola, whether you’re eating it by the handfuls or with yogurt. Now you can have both at the same time! Similar to my banana nut bread recipe, this granola version has a tough of irresistible crunch!

Of course, the great thing about this bread is that the taste and even the texture will vary depending on the granola you use. I usually make my own granola so I can get it just right for my tastes. My favorite granola is heavy on the oats and features sunflower seeds, pumpkin seeds, nuts, and coconut.

Go take a look at your favorite granola. If the ingredients sound like a good match with bananas, then get baking!

For more quick breads recipes, browse my Recipe Index!  

It’s been far too long since I made a batch of thumbprint cookies! I’m not one to make beautifully and elaborately decorated cookies, but I do enjoy making lovely cookies that are simple to make. Thumbprint cookies fit that bill perfectly. Filling that little indention in the cookies instantly takes them from everyday cookies to something special myob support!

These cookies are a simple variation of my Lemon Thumbprint Cookies. For the almond version, I just made a few changes, opting to use brown sugar, almond extract, and poppy seeds.

Despite the word “almond” in the title, there aren’t any actual almonds in these cookies. There is, however, a nice bit of almond extract to give them a wonderful almond flavor. If you want a little more almond represented, try topping them with chopped or sliced toasted almonds foreign exchange services.

The poppy seeds add a nice bit of crunch and a little more nuttiness to these cookies. Plus, they just make them a lot more interesting, don’t you think? I love seeing all those seeds throughout the cookies!

The cookies themselves are so soft and not too sweet. They are essentially a shortbread, so they tend to be a bit crumbly. Some of them will likely crack open a bit, too, as they bake. Don’t fret if that should happen to your cookies. I think it makes them unique and creates little crevices and cracks for the filling Quantity Surveying.

I opted to use a store-bought caramel sauce to fill these. I love the flavor combination and the gooey factor. You can, of course, use another type of filling. Fruit preserves (ooooh, cherry!), nut butter, dulce de leche… so many options!  

Almond Gâteau Breton is a simply delicious cake that’s so, so easy to make!

Let’s start with a little French lesson. Granted, I was only taught French as a side project in an advanced English class when I was in 5th or 6th grade. Luckily, all we need to know is that this is simply Almond Cake from Brittany. But the French name sounds so much more impressive, doesn’t it?

This cake is really, really simple to make. There is only a short list of ingredients, and those are things you’re likely to have in your kitchen. It mixes quickly and easily, too. In fact, this little cake is so good and so easy that you may find yourself turning to it again and again when you need a simple dessert Event venue hong kong.

Once baked, the cake is still a simple thing, but in a good way. It’s buttery and full of almond flavor. I’ve often read this type of cake described as a cross between pound cake and shortbread. I think that’s appropriate, as the outside is a bit crisp like shortbread and the inside is dense like a pound cake.

For serving the cake, simply dust it with a bit of confectioners’ sugar. It’s perfectly lovely just like that. I also like to serve it with a simple fruit sauce, like the blueberry compote in these photos. You could also take a shortcut route with lemon curd, fresh berries and whipped cream, or even just some warmed fruit preserves Coworking Space HK.

This cake recipe comes from one of my new discoveries, Bake from Scratch. As I’m all about baking from scratch, how could I not love a publication dedicated to that? The publisher was kind enough to send me a copy of their most recent issue, and you can get a copy as well by entering the giveaway below. Three entrants will be randomly chosen to receive one of these big, beautiful magazines! Scroll past the recipe to enter Building Survey.