Izy Hossack, the writer behind the blog, Top with Cinnamon, has done more in her young life than most of us twice, or dare I say, three times her age. Her first book named after her blog has been released in paperback form re-titled, Everyday Delicious. Her second cookbook is coming out in July and this one will be called The Savvy Cook and focuses on meals for one or two servings. Bravo, Izy! I want to be you when I grow up.
Everyday Delicious: Super Tasty Breakfasts, Brunches, Mains, Desserts, and Snacks is a book that, as you can tell by the full title, shares recipes from breakfast, brunch and dinner through desserts and snacks. This young blogger has a range from sophisticated to playful. With recipes that are fun and innovative such Pretzel Cinnamon Rolls, Cornbread with Cinnamon-Sugar and Stromboli(ish) which is a loaf of bread with a swirl of meat and cheese throughout, you see her innovative side. Then, in mains she includes more elevated dishes such as Squash, Pancetta and Cauliflower Risotto or Halloumi, Quinoa and Pomegranate Salad. The other end of the spectrum shares her youthful playfulness with recipes for Rainbow Biscotti Cubes and Caramelised Pie Crust S’mores. She has a knack for developing quirky and classy food.
Izy’s recipes are fun, approachable and delicious and there is something for everyone in this title. She offers a chapter on staples including how to master various doughs, pesto, sauces and nut butters with step by step photo tutorials for lining a pie dish with pastry and how to line, grease and flour cake tins. This girl has you covered.
When I first went through the book I wanted to make everything – the Sweet and Sticky Pork, Triple Lemon Streusel Cake and the Pretzel Cinnamon Rolls are still on my list. For this post, I made the Chocolate Chip Amaretto Torte which was so easy to bring together and yet so impressive when I served it to our guests. I was skittish about crushing amaretti cookies and adding them to the batter but it truly was delicious. I think you could leave the chocolate chips out because the flavor of the almond and amaretto is so good and you don’t need to gild the lily. The next time I make this torte I will sprinkle it with sliced almonds – and forego the chocolate chips (not that there is anything wrong with chocolate chips).
Izy is someone to watch. I look forward to cooking more from this book for easy weeknight meals and fun weekend brunches.
- 4 eggs
- ¼ tsp salt
- 110 g 3¾ oz/½ cup granulated sugar
- 110 g 3¾ oz/½ cup unsalted butter
- 75 g 2½ oz/½ cup plain (all-purpose) flour
- 45 g 1½ oz/½ cup ground almonds
- 1 tsp baking powder
- 110 g 3¾ oz/½ cup crushed Amaretti biscuits
- 2 tbsp amaretto liqueur
- 75 g 2½ oz/½ cup plain (bittersweet)
- chocolate chips minimum 60% cocoa solids
- 1 tbsp icing confectioners’ sugar
- Preheat the oven to 180°C (350°F/Gas 4). Line, grease and flour a 20 cm (8 in) tart or cake tin, as shown on pages 194–5.
- Separate the eggs into 2 large bowls. Whisk the egg whites with the salt until soft peaks form, then continue to whisk while gradually adding half the granulated sugar until you get firm peaks.
- Add the butter and remaining sugar to the bowl with the egg yolks and cream together until fluffy. Stir in the flour, ground almonds, baking powder, crushed Amaretti biscuits and the amaretto liqueur.
- Stir one-quarter of the whisked egg whites into the almond mixture to loosen it.
- Add the rest of the egg whites and gently fold in using a rubber spatula. Pour the mixture into the prepared tin and sprinkle with chocolate chips.
- Bake for 25 minutes and let cool completely in the tin before turning out onto a plate. Set a wire rack on top and then flip the whole thing over so that the torte is the right way up again. Dust with icing sugar and serve.
So, apparently, coming from a foodie family instills fear into other people when they are tasked with feeding you. IS THIS PASTA OK? What about the SALAD? Let me watch your face while you eat, Izy. Mate, you’re giving me food! Food you’ve cooked! Hey, I like that! I’m not a food critic and I ain’t mean. Let’s just chill out. I’ve brought dessert, it’s a chocolate chip torte that’s so classy/un-classy that we’ll all forget about how stressful this was and focus on trying not to inhale and subsequently choke on the icing sugar dusted on top. Good times, good times.
Editor’s note: This recipe is printed courtesy of the publisher. The author of this review received a copy of the cookbook, Everyday Delicious: Super Tasty Breakfasts, Brunches, Mains, Desserts, and Snacks. No other compensation was received from the publisher. Links to the cookbook are affiliate links.
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