Let’s agree if we are going to have a bikini-killing milkshake, it better be worth it! That means I want the perfect milkshake—one that’s not icy and not so thin that it resembles flavored milk.
So here’s my perfect milkshake: creamy smooth and thick enough to layer with some goodies. See, it’s all about the texture! The taste is pretty hard to mess up—nearly impossible—that is unless you get all Frankenstein on it and add in crazy stuff.
Even though it was in the 90′s this last week, I fired up the oven to bake these babies. Had to. I was craving it, and I’ve had it bookmarked for so long.
I’ll admit the idea of a tangerine cookie was the first thing to hook me, but I bookmarked it because I was so curious to see how olive oil would bake up in a cookie. Olive oil in a cake is killer, and I use it often, but olive oil in cookies is new to me.
This classic French madeleine recipe is a favorite in my house. In fact it’s one of the first things I baked for Matt. While he refers to them as cookies, as do many others, they are actually little French butter cakes.
Cakes, cookies—whatever. I’m just happy he enjoys them as much as I do. But what’s not to like about a tiny, butter-rich cake that’s browned and crisp on the outside and soft and spongy on the inside?