A cookie (almost) like at starbucks

a-cookie-almost-like-at-starbucksSometimes copie, or clear inspiration is not all bad especially if the product is well realized. This maxim worth also for pastry, but here more than not being bad at all it is also delicious. Last summer I was with my family in Marseille and one of my cousin was with us. Coming from marseille I had to show her my city and its richness. The beach, the old harbour, the see we visited everything. But then came snack time, and before I see anything I was sitting in a starbucks.

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Vanilla chocolate rolled biscuit

vanilla-chocolate-rolled-biscuitNew year implies to keep up the good habits. It is not because we are in 2016 that I won’t continue what I started, and for that I tried a new cookie recipe. I you rode some of my other articles you might know that I really like such kind of dried biscuits. When I say dry, of course I mean the kind of biscuits without any cream or filling, biscuits you can put into your bag and bring everywhere you want. And of course share them, or not!

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Brownie Cookie So Good !

brownie cookie Franz Hose Is there a better idea than bake cookies? I don’t think so. I guess I already told it but for me cookies are kind of the perfect pastry. It is so simple to bake, so simple to carry and so simple to share. Cookies are the kind of biscuits I often bake when I meet my friend, and it is always a huge success. With this recipe I even brought some to my dentist, wanting to show that sugar isn’t so bad!

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Double Chocolate oat cookies

Double Chocolate Chips CookieChocolate is a south America story. Mayas were cultivation the cacao and used it in a drink mixed with spices like vanilla or chilly. They give it some medicinal and invigorating properties. It will come to Europe with the Spanish conquest of the XVIe Century. First in Portugal and Spain, then in France it will conquer all Europe quickly. But the chocolate s we know it does not exists, it is still used as a drink mixed with sugar and vanilla. Chocolate bars appear in Europe in the middle of the XIX e Century, and in 1879 Rodolphe Lindt invents the conching technics that give the chocolate its texture we all know today. Read more

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