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Thumb_20210_Chocolate-Pistachio Swiss Rolls

Thumb_20210_Chocolate-Pistachio Swiss Rolls

In this dessert, bittersweet chocolate ganâche is whipped to fill the pistachio sponge cake and melted to coat the finished rolls. Using a spice or coffee grinder to make the pistachio flour guarantees the proper grind; using a food processor will make a paste, not a flour.

Thumb_14296_Blueberry Whole Wheat Brioche Rolls

Thumb_14296_Blueberry Whole Wheat Brioche Rolls

My daughter said she’d like either cinnamon rolls or blueberry muffins. Who’s to argue? But how to choose? Read more about this recipe and see step-by-step pictures at Cook & Eat.

Thumb_15044_Whole Wheat And Almond Brioche

Thumb_15044_Whole Wheat And Almond Brioche

Whole wheat pastry flour and a bit of almond meal add nuttiness and the resulting dough is heavier than some brioche, but has a light crumb that isn't dry or undercooked. Read more about this recipe at Cook & Eat.