being a “blondie” myself, I embarked on an ever so sweet and sticky mission to bake a batch of blondies to eat. I’ve always wanted to use salted caramel in something and here I was presented with the perfect opportunity. A gooey glaze of salted caramel peanuts and a springy spongy cake to envelop it came initially from a recipe that Prunelle Grise made one day when I was round. The recipe came from a gorgeous French book titled Un Gouter a Londres.
Why not buy it and try your hand at some francais at the same time?
la prunelle
Coucou,
Et alors, c'Ć©tait bon???
Si oui et que tu veux aussi apprendre le franƧais, voici une expression pour dire que c'Ć©tait vraiment trĆØs trĆØs bon : "c'est bon Ć se taper le cul par terre"!
Tu impressionneras le monde avec Ƨa (lol)
Tes photos sont trĆØs belles!
Gros bisous