As Emma has already blogged about last week, Our Kitchen has made it onto Design Sponge! For those of you not familiar with Design Sponge, it is a website dedicated to home and product design which in 2008 was declared a “Martha Stewart Living for the Millennials” (NY Times). Regular posts feature a myriad of topics including DIY furniture, graphic design, product design and our favourite, ITKW (In the Kitchen With) which is a weekly recipe feature by food bloggers, photographers and food lovers.
Kristina who runs the ITKW feature has been kind enough to give us two opportunities to feature on the site – previously, Emma and Sara posted a Savory Vegetable Torta, and the post below is a sweet recipe for Cookie Cream Sandwiches (with cinnamon choc semi-freddo!) by Adam, Susie and I down here in Dunedin.
Susie’s sister introduced her to this gorgeous cinnamon-chocolate semi-freddo recipe. Apparently after watching the film ‘Chocolat’ she cooked everything chocolate for a year. I say you can’t argue with that logic. The cinnamon makes this a great winter ice treat and its simplicity appeals to the lazy chef in all of us. Whip it up the day before and wait for the compliments to flow in. We thought it would make quite the handsome dessert sandwiched between two soft, crumbly cookies and topped with crunchy pistachio praline. The cookies are based on a New Zealand classic, the Belgian biscuit — lightly spiced brown sugar cookies usually sandwiched together with raspberry jam and topped with lemon or raspberry icing.
So please check us out and let us know what you think!
These look fabulous! I’ll definitely look them up on the Design Sponge website and try them out this weekend!
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