Cooking for Seven

I must admit that I that had never met with a financier until last Friday. Perhaps I had heard the name mentioned online or in cookbooks, but I would not have been able to tell you a thing about it.

As I flipped through cookbooks, searching for a recipe to use up the ten (ten!) egg whites sitting in the refrigerator, I came across this recipe. The use of browned butter & ground almonds intrigued me; and it looked surprisingly simple. I consulted Dad (who had mentioned pudding & ice cream as a dessert option), and he agreed that trying something new would be good.

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Some things are a bit difficult to make at home. Like whole wheat crackers. It’s just hard to make them crispy, tender, and tasty.

Here’s a recipe that comes very close.

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These cookies are a lovely blend of one of favorite flavor pairs - Chocolate & Peanut Butter. In fact, my favorite cookie recipe stars those two ingredients.

To be completely honest, I was scared of this recipe. I had my doubts about flourless cookies. So I made a half recipe.

But I had nothing to worry about! These cookies do have a very soft and chewy texture, but the flavor is straightforward and scrumptious. Make them with 60% cacao baking chips, and these cookies are lovely treat.

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Devil’s Food Cake

Chocolate & Almond Biscotti

Macadamia Nut Brownies

Milan Cookies

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Happy Valentine’s Day!

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{Grandma’s Cooking School is my chronicles of the informal cooking lessons that my Grandma graciously decided to give us girls. I have compiled a list of all the lessons so far. Enjoy!}

This summer, Grandma decided that it was time to give us girls some cooking lessons. We planned to begin this fall, but everything got a bit crazy. It wasn’t until a few weeks ago that we were able to take our first course: Banana Cream Pie!

Grandma is such a patient, joyful teacher. She doesn’t have to do everything to make sure we do it right. She encourages us to be involved in every step.

It seems she has magical hands. From years of experience, she knows little secrets to success. Like adding a little water to your pan before you pour in the milk to keep it from scalding.

This pie is so delicious. I won’t lie and say it’s easy, because it isn’t - especially if you decide to make French Custard for the filling and meringue for the topping. But it is worth it.

By the way, I didn’t JUST take photos. I got involved, too! Here’s the proof.

I would give you the recipe, but I didn’t ask Grandma for permission to publish her secret recipes across the Internet. So I’ll leave you with this from her very old Betty Crocker cookbook.

**Next time on Grandma’s Cooking School: Chocolate Crepes!**

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