Obsession

This recipe is so easy. It is unbelievably easy. And it tastes AWESOME. Severe overuse of that word but I swear it's true. Do you know those almond macaroons you get at the supermarket or at the chainstore bakeries? Or at the occasional artisan market stall. *snorts* I love these. My sister loves them more. We're not talking french macarons and if you're not a fan of those, these are definitely not the same as the guy at work hates those and loves these. These are, in the shop bought form, large round cookies stuck to rice paper, delightfully chewy, with a fat almond stuck in the top. If you made these a bit bigger, you'd get that. Anyway, my recipe came from Alldessertrecipes.com  based on a google and ignoring any that forgot to tell me how many eggs I needed. Technically these make 12 if you make a decent size. I made 18 and they were reasonable hershey kiss cookies sized. They don't spread too much either, easily just larger by 1cm in diameter max after. Ing...

Yes I bought another bundt tin. It was on sale!! Okay I suppose Selfridges puts them on sale every year but still. I think if I get the Bavaria tin which is used mainly for the Tunnel of Fudge cake, I will be happy and complete. Just as well they don't sell them in the UK that frequently, and by frequently I mean in a place other than the internet. Today's cake comes from the book Bundt cookbook by Nordic Bakeware. By book, it's more of a pamphlet with some very random recipes in. Unfortunately a lot using mixes, but bizarrely lots of gelatin moulds. Moulded salmon anyone? In a ten-cup mould no less. Anyway, the recipe I used was the Orange/Chocolate Marble cake, but as we didn't have any orange extract I used almond. Things you should also know was that I screwed up reading the recipe and forgot to dissolve the cocoa in water before I added it to the mix, which was why I was mixing it thinking, why did I whip egg whites if it ends up as this stupidly stiff mixture?? ...