These Lavender Olive Oil Brownies are an interesting variation from the usual brownie. Their texture is a little bit more cake-like with a touch of a lavender aroma which seems unusual but compliments the chocolate flavor. They are lighter but if you wish you can add chocolate chips. Continue reading
These zucchini pistachio rice cakes are an offshoot of my original beet rice cakes. You could actually substitute any grated vegetable in this versatile recipe. Because it’s so quick and delicious it has become a family favorite. . Continue reading
These pumpkin swirl pecan bars are a delicious and healthy snack and could be perfect for breakfast too. If you don’t have pumpkin even squash or sweet potato will do. The orange color of these vegetables indicates generous amounts of healthy beta carotene. Continue reading
This Almond Honey Bread is made with a special organic “Andina Flour” that contains wheat, spelt and quinoa flours. This combination plus honey and almond meal makes a perfect loaf with almost a brioche-like flavor and consistency. Here I used my bread machine although the same recipe could be used with the traditional method with two previous risings. Continue reading
These Beet and Zucchini Rice Cakes are so quick and easy to make and versatile at the same time. They are perfect for a spicy first course or even as a side dish that can go with practically everything including fish and meat. Continue reading
The fresh mint flavor of these After Eight Vegan cupcakes really reminds me of the the popular chocolate covered thin mints! And you don’t need eggs, milk or butter either in these rich tasting cupcakes. Continue reading
These spicy little Quinoa (pronounced keenwa) patties can be a nutritious and tasty alternative to meat as the quinoa is rich in protein and valuable minerals. The addition of zucchini and carrots rounds out this croquette perfectly. A crunchy fresh salad and maybe a slice of fresh sourdough or rye bread turns these into a complete meal. Continue reading
These Filled Brioche using the oriental Tang Zhong Method make the lightest and fluffiest sweet rolls ever. I put off making these rolls for a long time thinking them complicated, but nothing could be further than the truth. There’s only a tiny additional step that takes 5 minutes, that is the “water roux” which is simply a small amount of water and flour boiled together to a paste. This gel like starter is what creates the softness and also prolongs the freshness of these rolls. Well worth the extra effort! By the way this recipe lends itself to a myriad of different shapes and fillings as you’ll see in my post. Try it – and you’ll never go back to the usual method! Continue reading
Other than inspirational poetry which she was famous for, Emily Dickinson was also a good baker. The renown American poet loved baking bread and cakes too and decorating them with fresh flowers. Here I replicated Emily’s Coconut Cake recipe which turned out moist and delicious and also very easy to make. Her original handwritten recipe follows. Continue reading
These grapefruit bars are a nice change from the all-time favorite lemon version. They are even easier to slice and serve being less sticky and crumbly. Of course this means less sugar and butter which isn’t a bad idea either. If you still want a richer version you can increase these two ingredients according to your tastes.
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