Month: January 2016

I thought a tiffin was a tin container for lunch. Ha! It is, but it is also a British confection make from cookies and fruit. For my tiffin, I chose Chocolate Hazelnut Piroulines, figs, and toasted hazelnuts. I also used double-dark cocoa, which is a blend of Dutch-processed cocoa and black cocoa. If you don’t have Chocolate Hazelnut Piroulines, you can substitute Dark Chocolate Piroulines or Piroucrisp cookies. Continue Reading →

The inspiration for these magical cookie balls is my favorite cherry ice cream, loaded with cherries and fudge chunks. They also resemble chocolate-cherry cordials. Fun summer-time flavors, anytime!! Continue Reading →