Hello world!

In case you’re wondering what my inspiration was: here it is!  A pan of Nigella’s Lawson’s peanut butter squares which crackled when Beardy boyfriend attempted to cut them.  “Hmm”, I mused.  “The cookbooks I read never seem to give me helpful tips about waiting until the chocolate doesn’t crackle!”  And thus the inspiration for the Beardy baking blog: a blog where you could actually share that chocolate needs to sit at room temperature before you can cut it up.

 

I won’t share my attempt to make these squares yet (I’m not happy enough with them at the minute!), but coming right up: various tips of my baking trade!  Welcome!

 

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