When I was asked to create a dairy free, low sugar and low fat summer cake, it was quite a challenge. I’ve decided to rely on the natural sweetness of fruit, and the first ingredient that came to my mind was ripe bananas, as their creamy texture mimics well that of butter in baked goods, and their sweetness would allow me to use less sugar in the cake. Continue reading “Dairy Free Banana and Blueberries Cake”
Fresh corn season is at its’ peak, and I find myself using it as much as I can. Of course, there’s always frozen corn, or even canned corn, but freshly picked corn is by far the best. Continue reading “Cornbread with Fresh Corn, Andouille Sausages and Cheddar Cheese”
Starting the day with an egg dish is always a popular choice. However, when there’s a need is for more than one or two, things can get a bit more complicated. Continue reading “Breakfast Spinach, Cheese and Ham Mini Bakes”
Most times, when I’m up to baking bread, I opt to my basic focaccia recipe. This time, however, I wanted something different, and started looking around, to see what I can add to the dough I was about to create.
As I had some tomato sauce ready, I was wondering, how it will work as part of the bread itself, rather than as a topping. This led to another idea – why not add some cheeses to the dough, along with it? Continue reading “Tomato, Rosemary and Cheese Flat Bread”
As much as winter brings cravings for heavier comforting foods, it’s good to remember the importance of green leaves, even when it’s gray and cold outside. Continue reading “Collard Greens, Spinach and Beet Greens Cheesy Bake”
The following pancakes are quite different than the more familiar American pancakes, as their main ingredient is curd cheese, rather than flour. Continue reading “Sweet Farmer Cheese Russian Pancakes”
The combination of cheddar cheese and pimientos is mostly known as the base for the tasty pimiento cheese spread, which was the inspiration for creating the following baked cheese balls. Continue reading “Cheddar, Feta and Pimientos Baked Cheese Balls”
With pumpkins everywhere, and with supermarkets pushing canned pumpkin deals non stop, I somehow found myself purchasing a couple of cans, that I wasn’t even sure what I wanted to use them for. So much for thinking I was a savvy customer, who can’t be influenced too easily!
Even though the canned puree can survive practically forever, I still felt I needed to use at least one right now, and came up with the following muffins. Continue reading “Pumpkin and Banana Breakfast Muffins”
What to do if you’re craving fresh bread out of the oven, but you don’t want to invest the time in waiting for the yeast to proof? This tasty rustic bread is the answer: it can be made in 30 minutes, baking time included! Continue reading “Quick Onion-Cheese Flat Bread”
Puffed rice treats are popular as a quick snack, known mostly in its commercial version, which is overly sweet and far from healthy.
While the treats are quick and easy to make at home, unfortunately, too many of the homemade versions list ingredients such as sugar coated puffed rice, artificially flavored commercial marshmallows, corn syrup and other similar additions, that make them just as bad as the store-bought ones. Continue reading “Puffed Rice Squares with Tahini and Honey”
Rhubarb season is at its peak, and, as I’m very fond of its unique texture and tangy flavor, I ended up buying quite a few stems lately. After making my favorite upside-down cake with it (click HERE for recipe), I opted for lighter ways of preparing the stems. Continue reading “Stewed Rhubarb Two Ways”