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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? 

September 29, 2013

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1 Comment

  1. Reply

    la prunelle

    September 5, 2013

    Coucou,
    Et alors, c'était bon???
    Si oui et que tu veux aussi apprendre le français, voici une expression pour dire que c'était vraiment très très bon : "c'est bon à se taper le cul par terre"!
    Tu impressionneras le monde avec ça (lol)
    Tes photos sont très belles!
    Gros bisous

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