
Noticing I somehow accumulated quite a few small quantities of different dried fruit, I decided the best way to use them was in a cake. Continue reading “Dried Fruit and Ginger Heavy Cream Cake”
Tasty recipes from chef Ronit Penso's kitchen
Noticing I somehow accumulated quite a few small quantities of different dried fruit, I decided the best way to use them was in a cake. Continue reading “Dried Fruit and Ginger Heavy Cream Cake”
Keeping a few logs of cookie dough in the freezer, guaranties having freshly baked cookies in no time. Continue reading “Pecan, Orange, Dried Cranberries and Maple Sugar Cookies”
Hazelnuts are a favorite of mine, whether for baking or for savory dishes. Their earthy, somewhat sweetish flavor, and their creamy texture, elevate any dish they are added to. So, it was no wonder I ended up using them when I was preparing to bake some simple banana-lemon muffins, and wanted to give them an interesting twist. Continue reading “Hazelnut, Banana and Lemon Muffins”
As it often happens, I once again found a few very ripe bananas in the kitchen, and used them as an excuse to bake a cake. The decision on which kind to bake was easy, as it’s been a while since I’ve baked a chocolate cake. Continue reading “Banana Chocolate Cake with Pistachios and Dried Cranberries”
The following cakes will indulge anyone who is into moist, syrupy cakes. Continue reading “Almonds, Dried Cranberries and Maple Cake”
While these quick, “all in one bowl”, muffins look somewhat plain, they are loaded with healthy and tasty ingredients, such as banana, dried fruits, pumpkin seeds and spelt flour, – all that is needed to make them a perfect guilt-free snack. Continue reading “Banana and Dried Fruits Muffins”
I posted the original recipe for these tasty cookies almost three years ago (recipe can be found HERE). Since then, I’ve made various variations of the basic dough, but neglected to photograph these variations. Continue reading “Freezer Butter Cookies: One dough, Three Flavors – Take 2”
I often end up with overripe bananas, that usually find their way into one-bowl type of cakes. As this time I was planning on making yeast dough roulades, I’ve decided to see how they would work in this type of dough. Continue reading “Banana Yeast dough Cakes”
Scones are such tasty and easy to make pastries, that whenever I bake them, I’m surprised I don’t bake them more often. These crumbly and not too sweet mini cakes, are wonderful when served fresh from the oven, with butter and jam. Continue reading “Oats, Raisins and Cranberries Scones”
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 “Apple-Cranberry Cupcakes with Cranberry Icing”