That touch of mint and pistachios in this recipe has turned the traditional caprese into something really special! Actually it turned out by accident in that I only had half the amount of almond flour but I did have some ground pistachios which I substituted. The same with the chocolate – half of which I had to add mint flavored. But the result was surprisingly better than I thought and now is my favorite! Continue reading
These little mini pumpkin pies are so easy to make especially the filling which is stovetop made – no baking in the oven! There’s a new twist in the flavor too with a refreshing touch of orange provided by the grated zest. The crust here is a special recipe for “frolla montata” a sweet Italian type of pastry especially used for “crostate” but equally good for cookies using a cookie press. To make it even easier you can use store bought pre-made crust shells.
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These little Oatmeal Chocolate Truffles can be whipped up in minutes with no baking involved. They can even substitute a quick and energetic breakfast. Just pop a couple in your mouth with a cup of coffee or tea and you’re ready to set off for the morning! Continue reading
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
These delicate chocolate chip pumpkin cupcakes make a perfect fall snack or dessert. With the almond flour and pureed pumpkin they can also turn into a delicious and nutritious quick breakfast. Continue reading
This is not your traditional strudel but by far my favorite. The juicy plums go so well with the crushed amaretto cookies and on top of that this strudel is even easier to make than the apple one! Continue reading
This autumn fruits cheesecake is so easy to make and pretty as a picture! Continue reading
Ho creato questa torta rustica di segale per il contest “Lo Pan Ner” – i Pani delle Alpi (http://www.lopanner.com/vda/) E’ la quintessenza della semplicità e bontà. La base e’ fatta di soli tre ingredienti: pane di segale, uova, e zucchero. Ha una consistenza soffice e friabile allo stesso tempo. La panna e frutti di bosco poi completano e complementano il tutto. Inoltre e’ un ottimo modo per utilizzare il pane di segale avanzato. Non si butta via niente! Continue reading
La ricetta di questa crostata rustica di segale e mele che ho creato per il contest “Lo Pan Ner” – i Pani delle Alpi e’ perfetta per chi non ama il troppo dolce. La farina di segale dona un piacevole sapore di nocciolato ed una consistenza friabile che risalta la freschezza del ripieno delle mele. I ribes aggiungono un tocco di colore e pizzico di piacevole asprezza. Ho creato questa crostata per chi ama la semplicità’ di sapori naturali e genuini di una volta. (http://www.lopanner.com/vda/) Continue reading
Instead of using food coloring for these Red Velvet Cupcakes I used beets which also make them more nutritious and moist. I also prefer substituting coconut sugar for the white which gave these cupcakes a more brownish color which I didn’t mind. They are really good – especially with a whipped topping and redcurrants. Continue reading