I’m writing this blog post in my apartment which has been also serving as a sauna these days. I made these pastries yesterday evening when it was a 24C summer evening and I could almost bake them without an oven.
For the last few weeks my mood got worse and worse. The anxiety and depression I feel because of the situation in the world got extremely unbearable at times. So I didn’t want to feel like doing anything new – for the blog I mean. I didn’t want to do anything. But today I found some fresh energy again. So.. voila!
OMG, I’ve been trying to publish this recipe for ages. It’s a delicious recipe, but for some reason I never felt the energy to write about it. Finally, here it is.
In times like this, when we are all feeling weird, uncertain, scared, it’s good to bake and eat comfort food. Salty cake is a good one to try.
Gluten free baking is almost always a science project. I keep trying to have silkiest, most moist gluten free cake(s). This is a pretty good attempt.
First things first: I’ve always been “cheese & tomatoes in the breakfast” gal. Salty. And never porridge, muesli, something flakes or granola. But lately I’ve been trying new things.
When you first hold these cookies in your hand, you think that they will be hard. However, that is only the texture outside. Inside they are really soft, but also grainy.
I love new and different flavours. Their recipes are generally the most exciting ones. Like this cookie recipe.
I baked these brownies several times. Because I had to adjust the ginger well. Finally I found a good amount!
As the title indicates, I am not sure if there is a real name for these cuties. We always called them “cirikta”. But some call a similar recipe “cilikta”. Some call it “pisi” but I’m pretty sure it’s not pisi because pisi is rather yeasted dough. I just like calling them cute little monsters because of the shape of fried dough!