Continuing the butternut squash saga of last week, I still had one more package of thawed butternut squash that I needed to find use for. As I’m very fond of using vegetables in cakes (see below list), I’ve decided on making breakfast muffins with it. Continue reading
These mini-cupcakes are small in size, but large in flavors and textures. Loaded with dried and fresh fruits and pistachios, they will delight any fruitcakes fan, in a fairly short time.
They are perfect for a tea party, for serving in buffets dinners or brunches, or as a light snack and even as breakfast on the go.
Poppy seeds and lemon is a classic combination. The acidity in the lemon balances the fatty and crunchy poppy seeds beautifully. Continue reading
Marble cakes are the best solution for those who prefer to enjoy two flavors instead of one. Using the same principle in cupcakes creates an even more pronounced contrast between the batters. The addition of mini chocolate chips to the chocolate batter, as I’ve done here, adds another layer of flavor. Continue reading
Here is a selection of a few of this year’s desserts. Happy New Year to All!
My weakness for apple cakes knows no end. I also love cranberries in all their forms; so obviously, it was time to combine the two in one tasty cake.
The experiment ended up with these moist, sweet with a hint of sour cupcakes. A pinkish cranberry icing on top felt like a good thing and indeed added the perfect finishing touch. Continue reading