That is a long title for something quite...bland. I kind of knew it when I read the recipe but didn't have the time and space in my mind to modify the recipe. I served it with jasmine rice and a super good cabbage salad with grilled pineapple and roasted pepitas.

I used only 1 clove and half of the chipotle purée. It is tasty, sweet and spicy has a BBQ sauce should be!

Moist, rich and tasty. The cream is a bit too sweet. I will reduce the amount of sugar to 1/3 cup for the granulated sugar and 1 cup for the confectioner's sugar. The frosting was like a cloud of sweet because of the meringue base. This will be the recipe to go for chocolate cupcake. I made the preperation the night before and just had to baked it in the morning for some fresh cupcakes. At first the dough is liquid but after a night of rest it is like a chocolate pudding. You could eat it like that I am sure!

What she calls sourdough is not really sourdough but a pâte fermenté. I used levain instead and baked two breads out of the recipe. It was really good bread. I also omitted the uncooked millet and added more flax. It made great toast this morning!

Yes they are addictive! Since the bran soak it does not dry the muffin. To the contrary, those were moist and tender. I didn't use the millet because my teeth do not like the texture of uncook millet on top of muffins. For the many people who do not like raisins I would substitute those for fresh blueberries.

Those were good. Using dark chocolate makes all the difference. But not as good has the hazelnut one...

Finally a gluten free dough NOT full and starch! And a really good one. I did add some tomatoes, fresh basil and chorizo...Succulent. I did pre bake the dough at a much lower oven , 350 for maybe 10-15 minutes. Careful not to over bake it as it will become too dry.

The best carrot cake ever eaten. Follow the exact recipe except for the frosting where I decrease the amount of sugar a bit. This cake is so light and moist. Delicious!

Made those the other night before going to sleep and left the dough on the counter to ferment all night as suggested. But in the morning the dough was a bit over fermented. Next time I will let them ferment slowly in the frig. The measurement are not in weight and this is a bit of a turn off.

Reduce the sugar by half and added some oat flakes to deepen the flavor. Also decreased the cooking time. They were good. But nothing to die for!

What a deception. Those little guys looked so good when they came out of the oven. The crust was hard at the touch but this is usually the case when the bread just come out of the oven. But half an hour later the crust was still really hard. And the breads were SO LIGHT. Like a puff of smoke... Indeed the crust did stay hard. And the "mie" was way too airy. I noticed while forming the buns that there was a lot of air in the dough. But I tought it was a good omen...During the first fermentation the dough rose a too fast, I should have punched it a couple of times, I guess it would have stock less air.

If someone would offer you the last fish in the ocean this is the way you want to cook it! It is simply delicious. I used home made harissa. The taste is rich, subtile and fragrant. I bought an entire sea bass, cut out the filet and used the rest of the fish to make a fumet. Served it with fresh green beans and the saffron rice. What a great dinner.

This has an interesting texture. The bay leaf and vanilla syrup is delicious. But the pudding itself is quite insipid. Next time a will add a crush cardamom pod while warming the milk.