I write to you, blogfriends, feeling like the queen of my own coffee house, for I have had reduced histamine breakfast muffin success. In Hawaii, where I am headquartered, signs of Fall are subtle.…
This ube cupcake with ube wiss meringue buttercream is a simple, straight recipe that uses ube flavoring. Soft, delicate and definitely strong on the ube.
Roasted chickpeas are healthy, crunchy, addictive, and the flavour combinations are endless! Check out these 4 delicious flavours; you can’t just have one! Vegan and gluten-free too!
Soft pumpkin cookies are the perfect way to welcome fall. This healthy recipe is full of cozy pumpkin spices and it's super easy to whip up!
Easy, fast, and made from scratch. Make this delicious summer dessert featuring sweet cherries and blueberries with a crunchy, sweet oat topping. This is sure to be a crowd-pleaser!
Notes: Overripe bananas freeze beautifully — just peel them and place them in a ziplock bag in the freezer. When you're ready to use them, place them in a colander in the sink to drain — they'll give up a lot of liquid and look totally repulsive, but they work beautifully. To make homemade buttermilk: place 2 teaspoons of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1/2-cup line. Let stand for five minutes. Loaf Pans: I love this Chicago Metallic 8.5 x 4.5 - inch loaf pan for this recipe. You need two pans for this recipe. Flour: unbleached, all-purpose is best Eggs: I almost always use 4 eggs, because the eggs I buy are fairly large. Recently, the eggs I purchased were on the small side, so I used 5 eggs. I can never tell the difference between using 4 or 5 eggs, so use the amount you wish. 4 eggs will likely suffice always.
Iceland has a lot of really delicious local cuisine - here is what to eat in Iceland that is cheap from restaurants, grocery stores, and bakeries.
Loaded with tender sliced vegetables, covered in a creamy béchamel sauce, and topped with crunchy panko breadcrumbs and crispy melted Gruyère cheese, this zucchini casserole recipe makes a delicious entrée or side dish.
Tasty little balls of blueberry muffin that are unbaked but still fluffy like cake and healthy too. Plus an easy trick for dried blueberries in the oven!
Yay tamarind! Before you skip over this, thinking tamarind is an exotic and strange thing that you have never heard of, don't know where to find, or don't care about...give tamarind a chance. It is an extraordinary fruit pulp that is quite delicious and surprisingly nutritious. This sweet-sour fruit (officially a legume), contains high amounts of potassium, calcium, iron, selenium, zinc and magnesium, as well as vitamins C and B and antioxidants. Quite a powerhouse of a fruit -- it's especially unusual to see a fruit with such high levels of iron and Vitamin B. And it is really delicious -- sweet, sour, tangy, addictive. I've used it in savory Indian dishes, as well as in sweet drinks and dessert. I've also seen tamarind candies at the Latino market coated with chili -- sweet and spicy. This recipe is an adaptable summer winner -- it can be churned into a refreshing sorbet or mixed with additional water and ice for sipping in the sun. It's sweet, yet not cloyingly so. tamarind still in their pods I sometimes buy whole tamarind by the pound in the Latino market place near my work and spend way too much time removing the shells, veins and seeds. It's meditative. And you can snack on the fruit as you go. Usually I just opt for purchasing the packaged pulp, which is already shell-, vein- and seed-free and ready to use (some ready-to-use pulp still has seeds in it- but it's still easy to use). I've found it in the freezer section of Latino markets and also in shelf-stable blocks at Indian markets. sticky tamarind removed from it's shell Tamarind Sorbet or Agua Fresca (adapted from My Sweet Mexico, by Fany Gerson) 8 ounces tamarind pulp 4 cups water 1 1/4 cups sugar For agua fresca: Additional 2- 3 cups water Ice Directions: 1. Bring the pulp to a boil in the 4 cups of water. Simmer, stirring occasionally, for 30 to 40 minutes, until very tender. 2. Strain through a fine sieve, saving the liquid and putting the pulp in the sieve aside (you'll use it in a minute). 3. Measure the liquid, adding more to make make 4 cups. 4. Put the liquid back in the pot with the sugar and heat to dissolve the sugar, without boiling. Remove from the heat. See the photo below for what this should look like. 5. Press the pulp through the sieve and add to the liquid, separating out the seeds. Stir to combine. 6. Chill the mixture in a covered container over night (or more quickly in an ice bath). Freeze in your ice cream maker, or The Kitchen Generation has great directions for making sorbet without an ice cream maker. 7. To make tamarind agua fresca, add an additional 2 - 3 cups water, to taste. Chill. Serve over ice. Enjoy! Stay cool!
A fat free cookie? It exists! And its delicious. These are so good that the man and boy (and I) were eating them as they were being lifted off the pan, and they were gone so quickly I had to make a double batch the next day. Definitely a keeper. These light and fluffy lemon delights are nearly…
A quick and easy 20 minute creamy pumpkin ravioli recipe. It's the perfect weeknight meal to impress your friends and family when you are short on time.
Silky and rich baked pumpkin custard is like pumpkin pie without the crust. Serve it with whipped cream and chopped pecans.
These vegan tahini date cookies are perfectly sweet with hints of caramel thanks to naturally sweet dates. If you love tahini or even if you've never tried it, you'll love these simple, healthy cookies!
Hi! This post may contain affiliate links. If you like what you see and make a purchase, I might earn a small commission. Thanks for your support! These delicious homemade crepes are quick and easy to make, and perfect for a special breakfast! Is it just me, or are crepes one of those foods that...
Adapted from Gluten-Free Artisan Bread in Five Minutes A DayKeep a supply of this gluten-free all-purpose flour mixture in the pantry. With a batch of this master boule dough in the fridge, you can enjoy fresh bread every day. Just takes five minutes of your time.
Simple yet delicious gluten-free French crepes recipe that delivers the same delicate texture. This blender crepe recipe is made with only 5 ingredients and no special pan required!
Recette de gaufre liégeoise authentique à découvrir : vous ne résisterez pas à cette gourmandise belge fondante et caramélisée au sucre perlé.
These breathtaking pies are out of this world.
Vegan and Gluten-Free Crepes Delicious vegan and gluten-free crepes made with oat flour and filled with a protein yoghurt filling to help you feeling full and sustained until lunch time. I try to start my day with oats. It’s such a nutritious alternative to white bread/flour especially first thing in the morning. I also try to make sure my breakfast contain some protein and a bit of fat to help keep my blood sugar steady. Eating a carby breakfast like bread, cereal or even porridge without any form of fat and protein leaves me with terrible sugar crashes feeling jittery, irritable and unable to concentrate only an hour after eating! Not ideal when trying to have a productive day. I really do believe that […]
For the serious caramel lover, these soft and chewy bars are dripping with caramel and stuffed with chocolate! Easy one-bowl, no-mixer recipe!
A simple and delicious flatbread recipe made in one bowl using only four ingredients. Enjoy it on it’s own or use it as a crust for your favourite flatbread toppings.
Healthy oatmeal banana pancakes are flourless, tasty and the perfect healthy Sunday breakfast idea. You can make them in about 10 minutes using simple ingredients like oats, bananas, yogurt and eggs, they’re a great quick healthy kid-friendly breakfast recipe that you can even pack into your kid's lunch box!
These vegan chickpea quesadillas make an easy, fast and delicious healthy dinner or lunch without meat or dairy! For a more well-rounded meal serve with your favorite sauces and a salad!
A classic family favourite recipe! This delicious Blueberry Lemon Loaf Cake is sweet, tart, wonderfully moist and fluffy, and so easy to make!
Say hello to your new favorite peach dessert: peaches and cream pavlova AKA an impossibly light, melt-in-your-mouth pavlova topped with freshly whipped cream, and juicy peach slices.
I was painfully unaware of this little gem of a baking phenomenon. Were you? Did you, like the rest of the humans, know about baking artisan bread in a Dutch oven? Or perhaps, were you like me and were slightly behind the baking times. Thank heavens my dear sweet Momma tipped me off. Our conversation started on the fact that we were both pining away for an enamel coated Dutch oven. I had been pining away forever because, well who doesn't want one. She brought up how badly she wanted one so that she could make "that fancy artisan bread". Say what? She explained. I picked my jaw up off the floor. I mean, really. How glorious must that be? Well, friends now I know. Angels singing in the heavens kind of glorious. New shoes kind of glorious. Kids all napping at the same time kind of glorious. Basically, it is warm, chewy, beautiful, white bread kind of glorious. There are several recipes out there. This is just my first attempt. I was drawn to this one because, unlike most of the Dutch oven artisan bread recipes out there, it could be started and finished in an afternoon. Most of the recipes call for making an easy dough at night but then letting it rest over night before cooking (basically the dough has to rise for 8 hrs). Now sometime I plan to prepare in advanced for that but basically, I am on a fly-by-the-seat-of-my-pants basis around here and to be honest... "ain't nobody got no time for that" ...oh please tell me someone got the reference... I am sure the time difference offers some benefit, but this much faster bread was pretty stinkin' good. Loaf was gone after one meal and an early snack the next day. We paired it with a yummy yummy soup I will be sharing this week for Slow Cooker Saturday. This bread is the perfect addition to...okay well any meal really. I mean who doesn't like bread? Not this girl and I have the fanny to prove it. If you have a Dutch oven, you can let the artisan bread baker inside of you out. There will be no turning back. I am already planning on making this again AND trying some new versions. Dutch Oven Artisan Bread slightly adapted from Cornflower Blue Print Recipe 4-4 1/2 cups bread flour 2 Tablespoons yeast 2 Tablespoons sugar 2 cups warm water 1 1/2 Tablespoons salt Proof yeast by combining the yeast and the sugar in the bottom of the bowl of a stand mixer and then pour the warm water over it. Whisk it by hand lightly. Let is rest for 10 minutes until it is foamy. In a separate bowl mix 3 cups of the flour with the salt. Add the flour mixture one cup at a time to the yeast mixture in the stand mixer attached with the dough hook. The dough will start to come together, but still be sticky. Add in the rest of the flour in 1/2 cup increments until the dough completely comes together in a ball. Let the mixer knead the dough for a few minutes. Then dump the dough onto the counter and continue to knead for about five minutes, or until the dough is smooth. Place the dough in a greased bowl and cover the top with a lightly damp kitchen towel. Let is rise for 20-30 minutes. Preheat the oven to 400 degrees with the Dutch oven inside. Do not punch down the dough. Simply take out the ball of dough, that should have risen. Lightly coat both the bottom and the top of the loaf with flour. Carefully remove the Dutch oven from the oven and just as carefully drop the dough in the center of the Dutch oven. Cut three slits in the top of the loaf. That will give it that artisan top. Cook for 30 minutes covered. Then take off the lid and cook for another 7-10 minutes, until the top is golden and crunchy looking. Remove from the Dutch oven onto a cutting board. Let it cool slightly. Then slice into its artisan bread glory. Hope you enjoy! I always appreciate anytime you pin or facebook a post from this blog. So feel free to make my day and share away. Thanks for reading!
