This year I visited quite a bit of hotels because of work..or sometimes I wonder if I should say thanks to work. On the one hand it meant I spent a bit too many nights away from home for my own taste (and I think my boyfriend’s), but on the other hand I discovered many very cute places where I would love to come back for a romantic week-end.
It’s been a while since I have used my Primrose Bakery app! It is a great app full of cool cupcakes and cake recipes, and a few icing recipes as well. I found they always work really well… and this one seemed a perfect Christmas treat. It is also a great way to use overripe bananas, as this recipe uses no less than 4 of them! I brought these to the office on the first of December, to celebrate the start of Advent and the countdown to Christmas..and they were gone within seconds. Good thing I had
The Christmas season continues and hope you are all enjoying the mulled wines, hot sausages, ginger breads and all other things you can find at the Christmas market!
As I mentioned in my previous post, I am currently sharing my recipes from last year’s Christmas. The previous one was a traditional venison roast, and today is for those who are more into what the sea has to offer. It is a very traditional lobster recipe, called either lobster Armoricaine, or lobster Americaine. I suppose one is a deformation of the other, but not sure which name was there first.