I've been making so much chocolate and fruit stuff lately that I decided to go with spices one afternoon. So I was lazy and used How to be... because it specifies most things by weight (meaning I don't have to wash many measuring cups) and made

Snickerdoodles

which turned out to be rather unremarkable. I suppose that since I was making an American cookie, I should have used an American cookbook. These differed from other snickerdoodles I made before by having nutmeg, and also for spreading out less. This made the cookies have dryish bland insides (while the cinnamon sugar coating is always its saving grace). If I wanted poofy ones, I'd go with the recipe in BSCC, and if I want the rich and indulgent ones, I'd go with TJOC.

But to Nigella's credit she does recommend that it go in puddings and trifles where the cookie would be swathed in cream and jam and all sorts of other puddly things that the cookie would soak up.

So even though my small group happily ate half of what I brought, when I got home, I emptied the cookies into a bowl and drenched it with passionfruit curd. For passionfruit curd makes alot of things edible. I imagine it would look nicer in a tall glass with cream to alleviate the brown/yellow colour scheme. And maybe we could mix in some raspberries.

 
the snickerdoodles with the curd

Speaking of fruits, here is my newest food addiction: Starburst Squirts. I used to only eat them when I went to Australia, but with globalisation and all, you can get now them in Singapore. And they've been on sale, so I've bought quite a few packets. I've given some away, but I've eaten two. All by myself. Bad. That's alot of crazy babies in one sitting.

juicy and full of sugar