I waited for so long to make this recipe. And as soon as my new camera came and I had a mini gathering to take this pie to, I made it!
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.
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 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!
Biscotti. Oh how I love it. I made and published in the blog different kinds of biscottis before. They all had eggs. This one is an eggless vegan one!
First things first: happy new year! I chose this delicious recipe as the first one in 2020 because as author Dean Koontz said, “where there is cake, there is hope”.
Well, it’s happening. Today. Right now. I’m 40. Today is my birthday. A new decade starts for me. I was extremely stressed and anxious when I was turning 30. This time, I kind of don’t care.