It feels like I haven’t shared a dessert recipe on the blog in a while; not that I haven’t indulged in anything sweet since my last cake recipe, but I just haven’t photographed any of the desserts I’ve made lately. I wanted to make something special for Valentine’s Day, a dessert that would be sweet, yet light
Sweet breakfast breads made with vegetables are really not a European thing…however, carrot, zucchini or pumpkin make yummy brunch cakes and should be used more often! From all the healthy breakfast breads I’ve made, this one has got to be one of my favorites. It’s nutritious, moist, naturally sweetened without being overly sweet, spiced with cinnamon and nutmeg and
I can’t believe how quickly 2016 is passing by. It feels like yesterday that I was preparing our first Rosh Hashanah (Jewish New Year) dinner at home, cooking up a storm including this unbelievable roasted chicken dish and this apple crumble pie among tons of other things. It’s time to welcome the Jewish New Year once
I’ve always been in love with breakfast breads and cakes. Think banana bread, apple cinnamon bread or raspberry blackberry coconut loaf cake. Nothing beats a good slice of warm cake, enjoyed with coffee or tea on a cold winter day. What these cakes all have in common is that they make breakfast the most delicious meal of the day, something
My favorite part of fruit crumbles is the crumble itself — the golden, crunchy yet so-soft-that-it-melts-in-your-mouth kind of topping. So you can imagine my excitement when I try fruit crumbles that come with both a crust and a crumble on top! It’s just heaven, the perfect match, everything I love in one same pan of goodness.
I’m writing to you today from the heavenly beach of Punta Cana, with the sand blasting on my skin as I type. We’ve lucked out with the weather so far — besides one full day of rain which I spent editing photos for this post — which explains the slowdown on posts shared lately (sorry