Nutmeg and cinnamon spiced macaron shells, filled with eggnog ganache.
Using the Swiss meringue method, these macarons have the simplicity of the French whilst having the stability of the Italian.
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A choc-chip-cookie-based chocolate cake layered with browned butter brown sugar cream cheese frosting (if that weren't already evident from the lengthy title).
A super rich, moist, and chocolatey cake, the chocolate cake portion is worth just making on its own.
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Everyone loves a good cookie. If you don't, that's gotta be a lie, everyone likes cookies (I jest).
The oat cookies are the same as the ones for my ice cream sandwiches (see my previous post), however they are great when sandwiching two together with some speculoos spread.
The jam filled speculoos cookies are a twist on a previous post (see: Christmas speculoos cake).
The two new recipes are the gingerbread spiced snowball cookies and the fruit cake macarons.
With two egg free options, a gluten free option, three nut free options, and a vegan option, there's surely something for everyone.
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A rich and moist banana cake swirled with mocha frangipane and layered with browned butter Swiss meringue buttercream and a cheat's mocha mousse.
The banana cake is made moist with the mashed bananas and the addition of almond meal. The cake stays moist with the use of oil.
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