Whole Wheat Cinnamon Roll Snails

These Whole Wheat Cinnamon Roll Snails are so delicious and easy to make. They are light and fluffy and you’ll want to make them over and over again. The two step process where you let your fridge do the rising overnight makes baking less of a hassle. Just shape the rolls, let them rise an hour and bake them the next morning. Plus they stay fresh for the next couple of days. Continue reading

Slice-and-Bake Lavender Oatmeal Breakfast Cookies

Just a touch of lavender flowers in these oatmeal breakfast cookies can make a difference in taste from boring to intriguing. These slice-and-bake cookies are also a snap to make. Their crispy and tender texture practically make them melt in your mouth. Great to have on hand for a quick breakfast or energising snack. Continue reading

Raspberries and Roses Smoothie

Raspberries and roses have something in common since they both belong to the “Rubus” family of flowering plants. If you think of it, there are some roses that have a faint scent of raspberries. This raspberries and Roses Smoothie here is a delicious example of how well they go together! Continue reading

Filled Brioche (Tang Zhong Method)

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

Easy Pumpkin Sticky Buns

These Easy Pumpkin Sticky Buns can be made in a snap if you have that tube of ready-roll croissants on hand. Just unroll, pinch together the triangles and reroll again with the pumpkin filling. Slice and bake on top of the caramel sauce. When baked, flip them over and you have delicious topping on top of everything. Couldn’t be easier than that! Continue reading

Dubliner Cheese Biscuits

I got this Dubliner Cheese Biscuit recipe off the back of a package of Kerrygold Irish butter (milk from grass fed cows) when I went back home to Minnesota last November for Thanksgiving. These light and flaky biscuits were a welcome addition to the Thanksgiving table. The original version called for chopped walnuts and dried sage which I omitted here but can be added if you desire a richer version. Any mild and firm cheddar can be used too. Here in Italy I used a medium aged Pecorino cheese which worked well. If there are any left over the next day these biscuits are great for breakfast too, toasted and spread with any good jam. Continue reading

Ice Cream Scones

Ice- cream cones for breakfast? No, not exactly, it’s actually ice-cream scones! That is scones made from melted ice-cream (especially chocolate if you have any left over lurking in a corner of your freezer and you don’t know what to do with it). Make these scones using the same recipe of “Controversial Cream Scones” in this blog substituting about half the quantity of cream with melted ice-cream. The rest is easy as pie as you’ll see in the directions! Continue reading