Strawberries are in season and this cake is a simple yet delicious way of serving them. It is an Italian recipe without whipped cream like in this strawberry cake and I reduced the amount of sugar, so it is quite … Continue reading Strawberry Cake (Torta di Fragole)
For months now I’ve been making muffins for breakfast with oat bran, quark (or cottage cheese or skyr), eggs, and stevia as the base. I bake them every weekend to eat for breakfast during the week. These muffins are nutritious … Continue reading Banana Oat Bran Quark Stevia Muffins
I’ve been baking oat bran quark muffins for breakfast regularly, either with blueberries, or poppy seeds and almonds, as a high fiber, high protein, low fat, low sugar start of my day. (They happen to be gluten free too, but … Continue reading Date, Oat Bran, and Quark Muffins
I’ve been experimenting with different flavors for the high protein, high fiber, low sugar, and low fat muffins I’m baking for breakfast. My favorite so far is almond poppy seed. This flavor seems to work particularly well with the quark, … Continue reading Oat Bran Quark Almond Poppy Seed Muffins
This is the latest result in my quest for a nutritious breakfast that is high in protein, fiber, and complex carbs, and low in sugar and fat. More importantly, it is also very tasty. Even though oat bran may not … Continue reading Oat Bran Cottage Cheese Muffins
Traditional strudel isn’t made with puff pastry but with its own special dough. Although its origins are Turkish (related to baklava), it now mostly known as a recipe from Austria. You can also find strudel in North-East Italy, because of … Continue reading Apple Strudel
Many of our favorite recipes have come about as a way to use up leftovers. Nowadays we are so used to an overabundance of food in large parts of the world, that eating too much is more of a problem … Continue reading French Toast Sous-vide
Crostata is a very popular Italian fruit tart that is eaten both for dessert and breakfast. When we visited Jo of My Home Food That’s Amore, she gave us some goodies to take home including two jars of homemade apricot … Continue reading Apricot Jam Tart (Crostata alla Confettura di Albicocche)
The final of five batches of a dozen muffins baked to celebrate my birthday at work: apple cinnamon muffins. I used a recipe from Putney Farm, thanks guys! My original plan was to do only 4 batches, but I wondered if that would be enough and since I still had two apples lying around that were about to become wrinkly, I decided to make these as well. I’m glad that I did: I liked them a lot and so did my coworkers! The recipe is not very sweet, so this is also an excellent muffin to make for breakfast. Like Putney … Continue reading Apple Cinnamon Muffins
I wasn’t sure if I would post about how to rescue wilted basil, but I’m glad that I did because that post received the highest number of views and likes on the first day of all of my posts so far! Today it’s back to muffins, with the fourth batch of the five that I baked to celebrate my birthday at the office. The recipe I used from Joy of Baking is a keeper because it was a big hit at the office, especially with my female coworkers. I made a few minor changes: I used 70% dark chocolate chips and … Continue reading Chocolate Muffins
The next installment in my series of muffins is blueberry. They turned out great, even though “to die for” (as they are called in the recipe I used) may be slightly exaggerated. Perhaps that’s because I left out the streusel. I also replaced the milk with buttermilk as per the comments. The method is very simple: mix dry ingredients, mix wet ingredients, combine, fold in blueberries, and bake. The recipe asks for fresh blueberries — I used frozen and that turned out fine. I think you’d better use good frozen blueberries rather than sour fresh blueberries if no good blueberries … Continue reading Blueberry Muffins
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