I love making and eating fresh yeast cakes. I think it´s because the whole making & rising process is so magical. The dough seems to be really alive and responds to every gentle touch with cute air bubbles and beautiful softness. I made this cake with raisins only and ate it as an snack with coffee. I like it plain and slightly warm, but adding a small dollop of butter or jam never hurts. The original recipe is for “The Pioneer Woman`s” cinnamon rolls, which are really epic and I´ve made them so often than I could recite the whole recipe in the middle of the night. I´ve made few changes, because the original recipe makes A LOT of rolls. The adding of baking powder and soda makes the dough unbelievably fluffy and soft. It´s my favorite recipe and I couldn’t imagine my life without this dough anymore. Yes, it´s really that good. Normally, the dough should turn out snowy white (when you use all purpose flour), but I used maple syrup instead of sugar, so it´s a little darker, but feel free to use any sweetener you like! Happy Easter!!!
There is nothing better than the aroma of something freshly baked. The scones are very easy to make, light and fluffy and pretty adjustable – you can change the flavor with anything you want. I made them with orange zest and chopped brazil nuts and ate them plain with coffee. But I imagine that they would taste even better with whipped coconut or soy cream and a blob of jam. I used palm sugar as a sweetener so they´re not overly sweet, but feel free to adjust the amount to your preferring. They taste the best when still warm & fresh.
Semolina cake is one of my all-time favorite cakes. It´s very easy and fast to make, deliciously moist, rich and chewy. Without regular flour, sugar and oil it´s also secretly healthy. You can also make a chocolate ganache or add 1-2 spoons of cocoa to the cake batter to make it even fancier. If you are a fan of fudgy cake texture, you definitely won´t regret making it. Usually, I make the cake with grated apple, poppy seeds and raisins, but feel free to adjust the recipe to your own liking. Instead of an apple, you can add 1 grated carrot and some apple sauce or substitute the poppy seeds with more ground hazelnuts. It would also be great with dates instead of raisins and some chopped walnuts inside. You simply can´t go wrong with this cake, you don´t need a special technique or much time – just one bowl and handful of love.
I thought that the first blog post should live up to its blog name, therefore we have a lot of crunchy peanuts here! I made this cake for my mum´s birthday and to celebrate the official start of this blog and this cake definitely fulfilled the expectations. At the bottom we have a rich & dense brownie base, followed by fudgy truffle layer, topped with some light and airy peanut butter mousse and sprinkled with caramelized and salted peanuts. This cake won´t keep the calories on the light side, but it is chock full with healthy fats and doesn’t contain weird & artificial ingredients. It´s not overly sweet, the bitterness of dark chocolate is neutralized by the salty peanut butter mousse and it´s just the right and elegant dessert to serve on any occasion. When you´re a chocoholic like me and a fan of peanut butter you´ll love it from the very first bite! :)
I´m very happy for being able to share my favorite food and communicate with you here! I´ll try to update as often as possible, however I´m a total newbie to blogging, so it´s definitely a work in progress. When you notice something wrong or just want to share some tips here, don´t hesitate to write me! I would love to hear from you and will do my best to adjust everything here to your preferences! But now, lean back and take a bite! Shall we?
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"One cannot think well, love well, sleep well, if one has not dined well" - Virginia Woolf