Cinnamon Escargot

I've made cinnamon rolls in the past (un-vegan, due to unnecessary egg wash) and while they've been quite nice, that's just it. 'Nice' isn't very exciting. 'Nice' is bourbons with a cup of tea that has just a little too much milk in it. These badboys, however, are cinnamon rolls with added awesome. Again I'm cooking from Nigella Lawson's Domestic Goddess but there's so much gold in that book. I don't think the picture does these justice, perhaps we should have photographed them all in the pan as they look amazing. I misread the recipe and used muffin cases to make these which meant the pastry didn't puff up properly so make sure just to put the syrup/pastry straight onto the muffin tray.

I'd made these intending to share them among some friends, but plans changed and we were left alone with the schnecken, which is not a good idea if you want to save them! Cathy insists that she can usually stop after eating enough of something, but these are the kind of devils that convince you to consume as many as possible, as quickly as possible.

Chocolate-Chip Ginger Cookies

People are going to assume I can't cook anything without ginger in it, & well, they might be right. I've yet to find anything that can't be improved by either adding ginger or cola. Anyway, I'm on a seemingly eternal search for the perfect vegan chocolate-chip cookie, & I thought well, Bo's pretty good at what he does, surely his chocolate-chip cookies are slammin! Turns out I thought right!

We added some diced crystallised ginger to the mix where Bo asks for the same amount of chopped walnuts, not having any walnuts I thought ginger would be an interesting bit of an experiment & thankfully it turned out well! The pieces aren't spicy at all & distribute nicely so you just get a little sweet gingeryness every few bites. The cookie itself is soft & chewy, exactly how I like my cookies, & may possibly be my new front-runner for the best vegan chocolate-chip cookie ever...