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
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
These Deep Chocolate Chickpea Cupcakes are completely vegan – no dairy or eggs . They have nothing to lose though in flavor or texture. In addition they’re packed with protein provided by the chickpea flour, almond meal and almond milk. And they’re so easy to make, just combine and beat together the dry and wet ingredients. I whipped them up before breakfast and in 20 minutes they were out of the oven. And they’re healthy enough for breakfast too. 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
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
These delectable little muffins, being not too sweet, are just right for breakfast, snack or even dinner time. You can even boost their nutritional value by substituting some of the flour (about 1/4 cup) with millet flour as I did here. These would be great for a halloween party too! Continue reading
I’ve never made a perfect popover until I tried “The Joy of Cooking” version. Popovers can be tricky and all the conditions to make them must be exact: the consistency of the batter has to be not thicker than whipping cream, the temperature of the ingredients should be at room temperature and the oven very hot with all the heat coming from the bottom. I also floured the buttered tins to ease the removal of the popovers. The classic popover is made from white flour but I prefer the taste and health benefits from this whole wheat version. You can also add chopped herbs like parsley and thyme or spices of your choice for extra flavor. The English version of the popover (and probably its origin) is the Yorkshire Pudding, which isn’t a pudding as Americans would imagine but a similar recipe using hot beef roast drippings in the bottom of the tin. Continue reading
I had this scone at the “Old Mill” in Lower Slaughter, voted the most beautiful village in the English Cotswolds”. One of the best scones I’ve ever tasted. Continue reading
You can’t beat these nutty chocolate beet cupcakes in healthiness with any other chocolate dessert that I can think of. You’re practically having your vegetable and dessert at the same time! And the rich chocolate flavor doesn’t reveal the “mystery” ingredient at all – the beets actually seem to enhance it making the cupcake moister without hardly any fat at all – only a couple of tablespoons of coconut oil and a minimum of natural coconut sugar. And the omega 3 rich nuts make a perfect topping. Continue reading
These Irish Apricot Oatmeal Muffins originate from a basic oatmeal muffin recipe. Apricots are in peak season now and give these muffins an added freshness. They’re perfect for a quick and tasty breakfast and are a nice change from the usual bowl of oatmeal or granola. Continue reading