Coffee pecan financiers made in a muffin pan, since it’s apparently difficult to find a financier pan. Decently easy to make. Uses a lot of eggs. They’re quite fluffy. Though they did remind me of muffins, but I’m wondering if that’s because of the shape. Lovely little things. The picture below is with coffee pecan whipped cream. Three shots of espresso and it’s basically the whipped cream version of a latte. The stuff is like crack it’s so addicting.



Baking, Uncategorized

Recipe #1 from the new book: challah. I don’t make a lot of bread. Well, this might be my third time ever, so in that respect this was pretty damn good. It spread a little too much in the middle. Probably because I didn’t braid it right enough.