Recipe by Silvia Baldini — I have baked hundreds of wheat pies in search of the perfect one. This recipe is the one. I make a quick pasta frolla (crostata dough) by combining crumbly butter, flour and one egg. I cook the wheat berries in milk until creamy then blend half for a smooth but textured consistency. I mix the wheat with the drained ricotta, sugar, eggs, candied fruit and real orange blossom essence for the creamy filling. I wouldn't be honest if I didn't warn you— this pie is laborious and steps intensive. But the results are intoxicating.
Recipe by Silvia Baldini — I have baked hundreds of wheat pies in search of the perfect one. This recipe is the one. I make a quick pasta frolla (crostata dough) by combining crumbly butter, flour and one egg. I cook the wheat berries in milk until creamy then blend half for a smooth but textured consistency. I mix the wheat with the drained ricotta, sugar, eggs, candied fruit and real orange blossom essence for the creamy filling. I wouldn't be honest if I didn't warn you— this pie is laborious and steps intensive. But the results are intoxicating.
Place the butter, flour, sugar, lemon zest, egg and baking powder in the workbowl of a food processor fitted with a metal blade and pulse until all ingredients are blended, then process just until you have a smooth dough. Stop once or twice to scrape down the sides of the bowl. Wrap the dough in plastic film and chill for at least an hour, or up to 1 day.
Wheat Filling
Put the wheat grain in a heavy bottom medium sized pot. Mix in the milk add the butter and the lemon zest. Bring to a gentle simmer on a low flame and cook, stirring occasionally, until the wheat kernels are tender, and the milk is absorbed, about 15 to 20 minutes. Stir and scrape the bottom occasionally to avoid burning.
Place half of the cooked wheat filling in to a blender and blend until creamy and smooth. Scrape back in to the cooked wheat, mix well and set aside to cool off.
Ricotta Filling
Drain the ricotta in a sieve over a bowl until all the liquid is gone. You can drain the ricotta overnight or at least an hour before making the filling.
Place the drained ricotta in a large bowl. Add the eggs, sugar and mix with a wooden spoon then beat until light and fluffy. Add the orange zest, the orange blossom water, vanilla, salt and cinnamon if using. Mix. Scatter the candied fruit, if using and fold together with a rubber spatula until blended.
Fold the cooled wheat filling in to the ricotta cream and mix gently until incorporated.
Pie Assembly and Cooking
Preheat the oven to 350 degrees F.
Butter a 9-inch springform pan. Roll out two-thirds of the dough into a 14-inch circle. Fold the circle in quarters, place one of the points in the center of the buttered pan and unfold the dough, pressing it gently against the bottoms and sides and into the corners of the pan.
Scrape the filling into the dough-lined pan. Make a lattice top by alternating strips of the pre-cut dough in alternating directions. Join the strips of dough to dough along the sides of the pan by pressing gently.
Traditionally in Italy we use 7 stripes of dough to make the lattice. Place 4 strips diagonally at the bottom and 3 on the top.
Bake until golden brown and the center feels springy, about 1 ½ hours. Remove and cool completely before serving. It will be better a day or two after baking. Once the pie is cooled off rest in a cool place wrapped with foil. Sprinkle with confectioners’ sugar before serving.
Recipe Notes
Use fresh sheep ricotta if available or a good quality artisanal cow milk ricotta
Drain the ricotta overnight. Place in a sieve over a bowl and rest covered in the refrigerator
You can buy canned or jarred cooked wheat on Amazon or in any good Italian deli
Use good quality orange blossom flower essence to avoid soapy taste
Recipe by Silvia Baldini— I tasted my first almond and citrus cake in Sicily. I’ll never forget how my first forkful exploded in my mouth with the concentrated flavor of oranges and almonds.
“Pan d’Arancio”, which literally translates from italian as orange bread, is baked by using only almond flour and the whole orange; juice, peel and pulp. This is the reason why this cake has a very moist and soft texture with a slight bitter taste and it is completely gluten free. The cake takes some time to prep but once you boil and crush the tangerines, or oranges in a food processor or a blender you are home-free.
I have made this cake with oranges, lemons and even kumquats, but tangerines are by far the family favorites. When I make it with lemons I increase the sugar amount by about 2 teaspoons to balance the bitterness. I dust the top of the cake with powder sugar right before serving it or on special occasions, I drizzle it with a thick sugar and citrus glaze. Blood oranges give a gorgeous festive pink/red tint to the cake and to the glaze.
Recipe by Silvia Baldini— I tasted my first almond and citrus cake in Sicily. I’ll never forget how my first forkful exploded in my mouth with the concentrated flavor of oranges and almonds.
“Pan d’Arancio”, which literally translates from italian as orange bread, is baked by using only almond flour and the whole orange; juice, peel and pulp. This is the reason why this cake has a very moist and soft texture with a slight bitter taste and it is completely gluten free. The cake takes some time to prep but once you boil and crush the tangerines, or oranges in a food processor or a blender you are home-free.
I have made this cake with oranges, lemons and even kumquats, but tangerines are by far the family favorites. When I make it with lemons I increase the sugar amount by about 2 teaspoons to balance the bitterness. I dust the top of the cake with powder sugar right before serving it or on special occasions, I drizzle it with a thick sugar and citrus glaze. Blood oranges give a gorgeous festive pink/red tint to the cake and to the glaze.
4-5mediumtangerinesor 3 oranges, or 3 lemons, or 1 cup of kumquats
6largeeggs
1 ¼cup superfine (caster) granulated sugaradd 2 extra teaspoons of sugar if using lemons
2 1/3cupsground almonds
1 full tespoonbaking powder
Servings:
Instructions
Put the tangerines in a pot with enough water to cover them, bring to a boil and cook for 2 hours. Drain and cool. Cut the tangerines in half and remove the seeds. Chop the skins, pulp, pith and fruit in a processor or by hand.
Preheat the oven at 375F/190C
Butter and line an 8-ich springform cake pan.
Beat the eggs. Add the sugar, almonds and baking powder. Mix well and add the crushed tangerine, folding them in by hand.
Pour the cake mixture in to the lined springform and bake for one hour, until a skewer comes out clean. Cover the cake with foil after about 40 minutes of baking to stop from burning.
Cool cake in the spring-form on a rack. When cold take it out. You can glaze it, or cover with powder sugar.
Recipe Notes
To make a simple cake glaze mix 2 cups of powder sugar with a few drops of your favorite citrus juice. I put the sugar in a metal bowl and I add a few drops of juice at the time while whisking. I keep adding drops and whisking until the glaze is smooth but thick.
Recipe by Silvia Baldini — I'm a big fan of thick and crunchy rhubarb stalks. I especially appreciate the sourness of the field-grown plants, which are pronounced in flavor and have cherry red stalks and deep green leaves. Rhubarb season starts now, in March and it peaks in June-July. I recently found a good looking bunch at my local store and I couldn't resit baking a few tartlets. I prefer to free form my tartlets and bake them on rimmed baking sheets, always lined with baking paper, to catch the inevitable cooking juices. You can also make a large tart in a removable bottom pan, however I personally enjoy a little chaos in my kitchen. I brush the dough with melted butter and sprinkle it with sugar to make a crispy crust. I cover the bottom of the tartlets with a couple of spoons of almond flour to absorb the cooking juices. Even if it's not season yet, I decided to threw in a handful of sliced strawberries to help balance the rhubarb tartness, (blueberries, cherries or pineapple chunks would work as well).
Recipe by Silvia Baldini — I'm a big fan of thick and crunchy rhubarb stalks. I especially appreciate the sourness of the field-grown plants, which are pronounced in flavor and have cherry red stalks and deep green leaves. Rhubarb season starts now, in March and it peaks in June-July. I recently found a good looking bunch at my local store and I couldn't resit baking a few tartlets. I prefer to free form my tartlets and bake them on rimmed baking sheets, always lined with baking paper, to catch the inevitable cooking juices. You can also make a large tart in a removable bottom pan, however I personally enjoy a little chaos in my kitchen. I brush the dough with melted butter and sprinkle it with sugar to make a crispy crust. I cover the bottom of the tartlets with a couple of spoons of almond flour to absorb the cooking juices. Even if it's not season yet, I decided to threw in a handful of sliced strawberries to help balance the rhubarb tartness, (blueberries, cherries or pineapple chunks would work as well).
10mediumstalks rhubarb, (trimmed and cut into 4-inches pieces)
½mediumorange zested, organic
½cupfresh orange juice
2tabelspoonsHoney
⅔ cup granulated sugar
1 ½tablespoons corn starch
4tabelspoonsalmond flour
1 ½ tabelspoonsmelted unsalted butter
granulated sugar, for finishing the tart
Servings: individual tartlets
Instructions
Make the dough
In a food processor, pulse the flour, orange zest and salt. Add the butter and process briefly. Sprinkle over the ice-cold water and pulse for about 5 seconds, until just moistened.
Transfer the dough to a floured work surface and knead it 2 or 3 times until it comes together. Pat the dough into a disc. Lay a sheet of baking parchment on your work surface and dust it with flour. Roll out the dough and shape in 4 individual circles, about 5 inches in diameter or make an individual 13 inches circle, 1/4 of an inch thick to use in a tart pan. Transfer the parchment to a rimmed baking sheet and chill the pastry in the refrigerator for at least 30 minutes.
Make the filling
Preheat the oven to 400°F.
Toss the rhubarb in a bowl with the orange zest, juice, honey, sugar, salt, corn starch and mix well.
Assemble the tartlets
Sprinkle the almond flower at the bottom of the rolled out tart or divide between the individual tartlets.
Arrange the rhubarb on top of the pastry and sprinkle over any remaining sugary mixture. Leave a border of 2 inches around the edge of the pastry, fold in and crimp with a fork. Brush the fruit with melted butter and sprinkle with caster sugar.
Bake for 10–12 minutes, then lower the oven temperature to 375°F and then bake for a further 30–35 minutes.
Recipe by Silvia Baldini— We make this yummy Nutella tree every year for the holidays. It's super easy delicious and it looks stunning. The kids make stars out of the left over puff pastry to decorate the plate.
It's a great dessert to bring to your next Christmas party.
Recipe by Silvia Baldini— We make this yummy Nutella tree every year for the holidays. It's super easy delicious and it looks stunning. The kids make stars out of the left over puff pastry to decorate the plate.
It's a great dessert to bring to your next Christmas party.
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Roll out one puff pastry sheet into a large rectangle on a lightly floured surface and place on the prepared baking sheet.
Lightly score puff pastry into the shape of a Christmas tree (triangle) with a wide base. Spread the Nutella over the triangle in a thin layer with the back of a spoon.
Roll out the second sheet of puff pastry to a large rectangle and place on top of the first one. Carefully trace the shape of the chocolate covered triangle underneath and cut out the Christmas tree shape and the trunk. Pull away excess pastry.
Lightly score 2 lines down the middle of the triangle to form a tree trunk that is narrower at the top and gets wider towards the base. Using the trunk as a guide, cut branches into the sides of the triangle.
Twist the branches away from you, trying to get in 2 turns on the lower branches. Continue moving up the tree, twisting away from you as you go. Beat the egg in a bowl with a teaspoon of water and brush the tree with the egg wash.
Bake in the preheated oven until puffy and golden brown, 12 to 15 minutes. Cool slightly, about 5 minutes. Slide onto a serving plate, using a piece of parchment paper if needed.
Recipe Notes
You can substitute the Nutella with jam or peanut butter. You can make a savory version with grated cheese and ham.
Recipe by Silvia Baldini — This coffee and Nutella cake is another soft, no butter bundt cake.
There is a secret to keep the center gooey and chocolatey. Simply bake half of the cake batter for 12 minutes and then add the Nutella. Cover with the remaining batter and finish to bake. YUM! A heart of Nutella!
Recipe by Silvia Baldini — This coffee and Nutella cake is another soft, no butter bundt cake.
There is a secret to keep the center gooey and chocolatey. Simply bake half of the cake batter for 12 minutes and then add the Nutella. Cover with the remaining batter and finish to bake. YUM! A heart of Nutella!
Preheat the oven at 350 degrees F. Grease the bottoms and the sides of a 9 inches round tube cake pan. Line with parchment paper. You can use a bundt cake but I would select a simple design or the cake will stick to the pan. A spring form pan works as well.
Make one espresso shot and add the two teaspoons of instant coffee to it. Mix and set aside.
In a stand in mixer, fitted with a wire whisk attachment, cream the eggs with the sugar until light and fluffy. About 10 minutes.
Slow down the whisk and add the milk a little bit at the time until mixed in, then add the vanilla extract, the coffee and then slowly add the sunflower oil and then the flour, the baking powder and the salt. Keep mixing until well combined scraping down after each addition.
Pour half of the cake batter in the prepared pan and spread with a knife or a silicon spatula.
Bake for 12 minutes in the preheated oven. Take the cake out of the oven and spoon the Nutella on the half baked batter in a concentric circle. Cover with the remaining cake batter.
Put back in the hot oven for another 25 to 27 minutes, until golden and firm. Use a toothpick to test the cake to see if it is cooked in the center.
Remove the cake and place on a wire rack to cool. Do not remove the cake from the pan until cooled. Sprinkle with powder sugar before serving or with sifted cocoa powder.
Recipe by Silvia Baldini — One more super soft, moist and easy to make breakfast cake. Strawberry, yogurt, no butter- 15 minute to mix- 35 minute in the oven.
Recipe by Silvia Baldini — One more super soft, moist and easy to make breakfast cake. Strawberry, yogurt, no butter- 15 minute to mix- 35 minute in the oven.
2/3cupsunflower oilyou can also use grapes seeds or vegetable oil
2 1/4cupsall-purpose flour, sifted
1 1/2teaspoonsbaking powder
1/4teaspoon salt
1 1/4cupfresh strawberries, quartered
powder sugar
Servings: people
Instructions
Preheat the oven at 350 degrees F. Grease the bottoms and the sides of a 9 inches round tube cake pan. Line with parchment paper. You can use a bundt cake but I would select a simple design or the cake will stick to the pan. A spring form pan works as well.
In a stand in mixer, fitted with a wire whisk attachment, cream the eggs with the sugar until light and fluffy. About 10 minutes.
Slow down the whisk and add the yogurt a little bit at the time until mixed in, then add the vanilla extract, the grated lemon peel, slowly add the sunflower oil and then the flour, the baking powder and the salt. Keep mixing until well combined scraping down after each addition.
Pour half of the cake batter in the prepared pan and spread with a knife or a silicon spatula. Spread the half of the strawberries on top of the batter, then cover with the remaining cake batter. Place the remaining strawberries on top of the batter.
Put in the hot oven for 35 to 40 minutes, until golden and firm. After 20 minute in the oven you can quickly add some strawberries to the top of the cake, without taking the cake out of the oven, then finish baking. Use a toothpick to test the cake to see if it is cooked in the center.
Remove the cake and place on a wire rack to cool. Do not remove the cake from the pan until cooled. I cover the cake while it's cooling with plastic wrap for moisture. Sprinkle with powder sugar before serving.
Recipe Notes
Bake for 25 minutes and add extra strawberries to the top then finish to bake.
1/3cupsunflower oilyou can also use grapes seeds or vegetable oil
2cupsall-purpose flour, sifted
1/2teaspoonbaking powder
1/4teaspoonsalt
8ouncesmixed berry jamyou can use fresh berries
powder sugarto decorate
Servings: people
Instructions
Preheat the oven at 350 degrees F. Grease the bottoms and the sides of a 9 inches round tube cake pan. Line with parchment paper. You can use a bundt cake but I would select a simple design or the cake will stick to the pan. A spring form pan works as well.
In a stand in mixer, fitted with a wire whisk attachment, cream the eggs with the sugar until light and fluffy. About 10 minutes.
Slow down the whisk and add the fresh drained ricotta a little bit at the time until mixed in, then add the vanilla extract, the grated lemon peel, slowly add the sunflower oil and then the flour, the baking powder and the salt. Keep mixing until well combined scraping down after each addition.
Pour half of the cake batter in the prepared pan and spread with a knife or a silicon spatula. Spread the jam or the fresh berries on top of the batter, then cover with the remaining cake batter.
Put in the hot oven for 40-45 minutes, until golden and firm. Use a toothpick to test the cake. Remove and place on a wire rack to cool. Do not remove the cake from the pan until cooled. I cover the cake while it's cooling with plastic wrap for moisture.
Once cooled, invert the cake on a serving plate, peel the paper off, invert again and sprinkle with powder sugar before serving.
What kind of mom are you? Tiger mom, helicopter mom, MILF, sanctimommy, yummy mommy, alpha mommy, holistic mommy, yelly-bossy mommy? I’m the kind of mom that needs a glass of wine at the end of the day or even better a Negroni neat.
Welcome to September. September is not only back to school, clean last year wrappers from the back packs, realize all shoes smell and look like a wet rat, sign up for swimming at incredibly inconvenient to reach pool, travel soccer bonanza month. It is also lucky me, every-one in my family, birthday month. Don’t get me wrong. I do love a good birthday party and I give it up big for my kids. No restraints when it comes to baking a layer cake or singing as loud as I can the happy birthday tunes at Skyzone — in case you don’t know, that’s were lucifer fell from the sky and decided the build his headquarters while making a profit off kids high on sugar jumping on trampolines and hitting each others as hard as the can during the ultimate dodgeball game.
My son has simple taste when it comes to cakes. Boston Cream is his favorite cake. Every year we leaf together through all my recipes and my cooking books in search of the perfect birthday cake. Every year we come back to this custardy and chocolaty three layer wander. The soft sponge cake layers are sandwiched and kept in place with a smooth and silky vanilla custard and then topped with an intense and bittersweet chocolate ganache, the kind that drips gracefully down the sides. The cake looks impressive and it might seem hard to make but it’s actually very simple — if you get organized and follow the directions step by step. I make the sponge layers and the custard they day before the birthday; then I assemble the cake on a pretty stand and make the ganache an hour or two before I need to serve it. My son measures all the ingredients and he is in charge of bowl and spoons licking, something he manages to do very efficiently.
Oh, hey just in case you are interested, a good and nerve calming Negroni is 1 part dry Gin, 1 part Campari, 1 part Vermouth rosso. Ice. Stir. Repeat.
3sticksbutter unsaltedroom temperature and cut in to pieces
3cups granulated sugar
6large eggsroom temperature
1 1/2teaspoonpure vanilla extract
2 3/4cupsself rising flour
1/4cupcorn flour
2teaspoonsbaking powder
6tablespoons whole milk lukewarm
Vanilla Custard
2tablespoonscornstarch
2cups whole milk
6large eggs yolks
3/4cupsgranulated sugar
2teaspoonsvanilla extract
Chocolate Ganache
1/4cupheavy cream
2tablespoonslight corn syrup
1cupsemi sweet chocolate in small piecesabout 6 ounces
Servings: people
Instructions
Sponge Cake
Preheat the oven to 350F. Butter and line three 9 inches cake pans with parchment paper. Put all the ingredients except the milk in a bowl of a standing mixer fitted with a blade. Beat until you get a smooth batter and then slowly add the milk a little bit at the time. You can be a purist and beat cream the butter and sugar first and then add the eggs one at time, the vanilla and then the flour, corn flour and baking powder one spoon at the time then the milk; but honestly, for this kind of sponge, it doesn't make much of difference.
Pour the batter in the prepared cake pans and level with a knife. Bake in the hot oven for 25 minutes or until golden brown, the cakes come away from the pans sides and the sponge is springy to the touch.
Leave the cakes to cool in the pans on a rack for 10 minutes, then gently turn them and leave them on the racks to cool completely. Once they have cooled I wrap them in plastic wrap and store them in the fridge until ready to plate.
Vanilla Custard
Combine the corn starch and 1/4 cup of the milk in a non reactive medium bowl. Whisk in the eggs yolks Set aside.
In a stainless steel medium saucepan combine the remaining 3/4 cups milk and the sugar, the vanilla extract and bring to a boil then simmer unit the sugar is all dissolved.
Ladle one third of the sweet milk on to the egg mixture in a thin stream, whisking constantly. Gradually whisk the egg mixture in to the remaining hot milk in the pan. Whisking constantly bring to a boil then reduce the heat and boil very gently for a minute until thick and smooth.
Transfer the custard in a metal bowl, cover with plastic wrap to prevent a skin to form. Refrigerate to chill and keep cold until ready to use. If the custard curdle, don't panic, you can strain it through a thin mech strainer or blend it.
Chocolate Ganache
In a small heavy pan saucepan, combine the cream and the corn syrup. Bring to a simmer over low heat and stir to blend. Remove from the heat, add the chocolate, let is stand for a minute or two then whisk well until smooth and shiny.
It’s Valentine’s Day and I’m always on the lookout for delicious recipes to help me make the most of my every indulgence.
My little no-bake pots are crammed with delicious and clever ingredients that are good for your love life and your heart. It’s no secret that chocolate is an aphrodisiac as well as a mood and libido enhancer, and that mega-superfood raw cacao is rich in flavanols and powerful antioxidants that may protect against cardiovascular disease, reduce the risk of stroke and help boost blood circulation.
These raw cocoa no-bake pots are also impossibly tempting with their silken smoothness, impressive richness and depth of flavor and ease of making. And they’re GOOD FOR YOU. I think of them as the energy bullet of desserts—sure to please your loved ones, no matter what color, gender or age they happen to be.
6ounces70% bittersweet chocolate, broken into pieces
1/2cuptoasted and peeled hazelnuts
1/2cupsheavy cream
1/3cupwhole milk
1large egg
1/2tsppure vanilla extract
1 small pinchsea-salt
Servings: ramekins
Instructions
Place the raw cacao, the pieces of chocolate and the hazelnuts in a food processor.
In a medium saucepan, heat the cream and the milk over medium heat until bubbles appear around the edge of the pan. Do not allow it to boil. Remove the pan from the heat and let it cool slightly.
Add the cooled off cream and milk mixture to the chocolate and hazelnuts with the motor running and process until smooth. Keep the motor running and add the egg, vanilla and salt.
Pour the mixture into 8 ramekins, small espresso cups or cute shot glasses.
Refrigerate until set, at least 4 hours. Take them out at least 1/2 hour before serving to ensure the perfect creamy and silky consistency.
Dust with extra raw cacao before serving.
The 7 yogurtcontainers yellow cake. Aways a smashing success. You don’t even need a scale or measuring cup to make it. Just use the small single-portion container from the yogurt to measure the other ingredients. The perfect project for a beginner baker! Immune-boosting probiotics make this heavenly vanilla scented confection a relatively healthful pièce de résistance for any occasion, whether a dinner party or a rainy afternoon baking project. And it’s low in sugar compared to many cakes and has no butter. Watch those tall slices disappear.
2 containers all-purpose flour00 flour is also a good choice
1tspbaking powder
1/2tspsalt
Servings: slices
Instructions
Preheat the oven to 350°F. Oil a 9-inch round springform cake pan and line it with parchment paper cut to fit the pan.
Place the yogurt in the bowl of a stand mixer, add the sugar and beat until creamy and smooth.
Separate the eggs and place the yolks and whites in separate bowls. Set the egg whites aside for the moment. Add the egg yolks to the yogurt mixture, 1 at a time, mixing until each yolk is incorporated before adding the next. With the motor running, slowly add the oil and the vanilla extract.
With the motor on low, slowly add the potato starch and mix until incorporated. Then add the flour, baking powder and salt and mix well.
Whisk the whites until firm peaks form. Using a rubber spatula, gently and slowly fold the eggs whites into the batter by hand and mix just until incorporated. Gently pour the batter into the prepared cake pan.
Bake the cake for 45 minutes, or until golden brown. You may need to cover the cake with parchment paper during the last 10 minutes to prevent the top from burning.
Place the pan on a wire rack and let cool for 10 minutes. Unmold the cake and let it cool completely.
Recipe Notes
I like to dust this soft cake with a generous amount of powder sugar. Those times when I want a slightly less sweet cake, I modify the recipe by cutting the granulated sugar in the batter to one container.
It’s Valentine and I’m always on the look out for delicious recipes to help us make the most of our every indulgence.
My little no- bake pots are crammed with clever ingredients, good for your body and your heart. It’s no secret that chocolate is an aphrodisiac, a mood and libido enhancer and that mega-superfood raw cacao, rich in flavanols and powerful antioxidant may protect us against cardiovascular disease, reduce the risk of stroke, and help us improve our blood circulation.
There you have it, my raw cocoa no-bake pots are silky rich, deep in flavor and they are easy to make and GOOD FOR YOU. I think of them as the energy bullets of desserts – sure to please your loved ones, no matter what color, gender or age they happen to be.
6ounces70% bittersweet chocolate, broken into pieces
1/2cuptoasted and peeled hazelnuts
1/2cupsheavy cream
1/3cupwhole milk
1large egg
1/2tsppure vanilla extract
1 small pinchsea-salt
Servings: ramekins
Instructions
Place the raw cacao, the pieces of chocolate and the hazelnuts in a food processor.
In a medium saucepan, heat the cream and the milk over medium heat until bubbles appear around the edge of the pan. Do not allow it to boil. Remove the pan from the heat and let it cool slightly.
Add the cooled off cream and milk mixture to the chocolate and hazelnuts with the motor running and process until smooth. Keep the motor running and add the egg, vanilla and salt.
Pour the mixture into 8 ramekins, small espresso cups or cute shot glasses.
Refrigerate until set, at least 4 hours. Take them out at least 1/2 hour before serving to ensure the perfect creamy and silky consistency.
Dust with extra raw cacao before serving.
Yesterday I shared a picture of my vanilla pound cake and a quote: “Having somewhere to go is home. Having someone to love is family. Having both is a blessing.“ Likes all around. But the main response was, “Nice quote! But where’s the recipe?!” Here it is! This pound cake is a family favorite and one of the simplest cakes you can bake. You cannot mess it up. I promise.
Pound cake derives its name from the original formula from which it was made: one pound of butter, sugar, flour and eggs. Enough to make two loaves. This old-fashioned recipe from my grandma calls for approximately a half pound of each ingredient and yields one loaf. Feel free to double the recipe. Share or freeze one of the loaves or just eat both of them. No judgement!
1cupunsalted butter, plus more for the pan2 sticks
1cupgranulated sugar
5large eggsroom temperature
2tsppure vanilla extract
Servings: 9x5 inch loaf
Instructions
Preheat the oven to 325°F. Butter a 9-by-5-by-3-inch loaf pan.
In a medium bowl, stir together the flour, baking powder and salt.
In a standing mixer bowl, beat the butter until fluffy. Gradually beat in the sugar until blended. Beat in the eggs, 1 at the time, and then add the vanilla. Add the dry ingredients and beat until smooth.
Scrape the batter into the loaf pan and bake until the top peaks and turns golden brown, about 1 hour and 15 minutes. When the cake is done, it will spring back when gently touched and a toothpick inserted in the center comes out clean.
Cool the pound cake in the pan on a wire rack for 10 minutes and then turn the loaf out onto the rack to cool throughly. Slice and serve.
Recipe Notes
Sometimes I like to add the grated zest from an organic lemon for a citrusy burst of flavor or a handful of chocolate chips for extra happiness.
This banana bread is one of the most delicious I’ve ever had. The recipe is absolutely easy to make and you don’t even need machinery. A couple of old-fashioned large bowls and a wooden spoon will do the trick. It’s also an excellent use for those blackened bananas left forgotten on your counter. I have adapted this recipe from one by Nigella Lawson by cutting down on the sugar and butter for a lighter version. This banana bread is adored by my two kids. (Don’t worry about the alcohol from the bourbon, I use it to soak the raisins and it cooks away, although you can instead substitute orange juice or apple juice if you prefer.)
1/4cupbourbon or dark rum(orange or apple juice can be substituted)
1 -1/4cupall porpoise flour
2tspbaking powder
1/2tspbaking soda
1/2tspsalt
1stickbutter melted
1cupsugar
2largeeggs
4 to 6smallvery ripe bananas, mashed (the blacker the better)
4tbspchopped pecans
1tsppure vanilla extract
Servings: slices
Instructions
Line a 9x5 loaf pan with parchment paper and preheat the oven to 325°F.
Put the raisins and bourbon or rum in a small saucepan and bring to a boil. Then remove from the heat, cover and let it soak until the raisins have absorbed most of the liquid, at 1/2 least hour or so. (You can do this step overnight.)
Put the flour, baking powder, baking soda and salt in a medium bowl and combine well with a wooden spoon.
In a large bowl, mix the melted butter and sugar and beat until blended.
Beat the eggs into the butter and sugar mixture, 1 at a time, and then beat in the mashed bananas.
Using a wooden spoon, stir in the chopped pecans, soaked raisins and vanilla extract.
Now add in the flour mixture, about 1/3 at a time, stirring well after each addition.
Scrape the mixture into the prepared loaf pan and bake in the middle of the oven for 1 to 1 and 1/4 hours. When it’s ready, a toothpick or fine skewer inserted in the center should come out fairly clean.
Let the banana bread cool in the pan on a wire rack.
Recipe Notes
A little grated fresh ginger and some chopped macadamia nuts would make a great addition. Chopped dried apricots, figs or dates are marvelous substitutions for the raisins.
This banana bread is one of the most delicious I have ever had. The recipe is absolutely easy to make and you don’t even need machinery. A couple of old-fashioned large bowls and a wooden spoon will do the trick. It’s also an excellent reason to make good use all those blackened bananas forgotten on the counter. I have adapted the recipe from a Nigella version, and I cut the sugar and butter quantities for a lighter version. This banana bread is adored by my two kids; don’t worry about the alcohol from the bourbon. I use it to soak the raisins and it cooks away. You can also substitute the bourbon with orange juice or apple juice.
1/4cupbourbon or dark rum(orange or apple juice can be substituted)
1 -1/4cupall porpoise flour
2tspbaking powder
1/2tspbaking soda
1/2tspsalt
1stickbutter melted
1cupsugar
2largeeggs
4 to 6smallvery ripe bananas, mashed (the blacker the better)
4tbspchopped pecans
1tsppure vanilla extract
Servings: slices
Instructions
Line a 9x5 loaf pan with parchment paper and preheat the oven to 325°F.
Put the raisins and bourbon or rum in a small saucepan and bring to a boil. Then remove from the heat, cover and let it soak until the raisins have absorbed most of the liquid, at 1/2 least hour or so. (You can do this step overnight.)
Put the flour, baking powder, baking soda and salt in a medium bowl and combine well with a wooden spoon.
In a large bowl, mix the melted butter and sugar and beat until blended.
Beat the eggs into the butter and sugar mixture, 1 at a time, and then beat in the mashed bananas.
Using a wooden spoon, stir in the chopped pecans, soaked raisins and vanilla extract.
Now add in the flour mixture, about 1/3 at a time, stirring well after each addition.
Scrape the mixture into the prepared loaf pan and bake in the middle of the oven for 1 to 1 and 1/4 hours. When it’s ready, a toothpick or fine skewer inserted in the center should come out fairly clean.
Let the banana bread cool in the pan on a wire rack.
Recipe Notes
A little grated fresh ginger and some chopped macadamia nuts would make a great addition. Chopped dried apricots, figs or dates are marvelous substitutions for the raisins.
Making your own nut butter is easy, quick and so GOOD! Try making it with all kind of nuts, roasting them or leaving them raw. My favorite is hazelnut butter, maybe because it could become your base for Nutella! Energy packed on a spoon.
2-4tbspsunflower oiluse vegetable oil but not olive oil, the taste would be too overpowering
1-2tbsprunny honey
1/2tspsea salt flakes
Servings: cup
Instructions
Put the nuts in a food processor and pulse until quite fine. Add a tbsp or two of the oil and process until you get a creamy paste. Add a little oil if you need.
Add the honey and salt and pulse. Add a few more nuts at the end of processing if you want a crunchy nut butter. Store it in the fridge in an airtight container for up to 2 weeks.
Recipe Notes
You can experiment by combining different nuts and adding sunflower seeds, pumpkin seeds or sesame seeds.
Who needs boringand fatteningpound cake when you can havemenopause cake? This dense and not-so-sweet cake, adapted from a Women’s Weekly recipe, is packed with ingredients that can help minimize menopausal and menstrual symptoms. It uses all the healthy goodness of soy, oat flour, and almonds along with the sweetness of sweet potatoes, banana, prunes and figs. One slice a day is all you need for pure girl power bliss!
1mediumsweet potato (about 5 oz)peeled and chopped
3 1/2ozdried figs roughly chopped
3 1/2ozsoy flour
3 1/2ozself rising wholemealSee note below
3 1/2ozoatmeal
1 1/34ozflax seedsGround
1 1/34ozpumpkin seeds
1 1/34ozground almonds
3 1/2 ozchopped walnuts
1tspground allspice
4ozchopped pitted prunes
1tbspgolden syrup or molasses
2largeeggs
7 1/2fl ozskim milk
1medium or largeripe banana, mashed
Servings: slices
Instructions
Preheat the oven at 350°F and line a 9 x 5 loaf pan with parchment paper.
Microwave the sweet potato pieces on high in 1 tablespoon water for 5 minutes or until soft, and then use the back of a fork or spoon to mash the sweet potatoes with the water. Soften the figs in 4fl oz of hot water for 10 minutes and then mash the figs and the water with a handheld blender.
Meanwhile, combine the flours and oatmeal in a large bowl. Stir in the seeds, nuts, the allspice and then the chopped prunes.
In another bowl, combine the syrup or molasses with the eggs and milk. Stir in the sweet potato mash, the fig purée and the mashed banana and combine well (you can whizz in the blender, if you like).
Thoroughly mix the wet ingredients into the dry ingredients and then spoon the mixture into the prepared loaf pan.
Bake in the oven at 350°F for 1 hour or until nicely golden and a skewer inserted into the center comes out clean. Let cool in the pan on a wire rack and then remove the cake from the pan and cut into slices. You can store leftovers (if there are any!) in an airtight container or wrap individual slices in plastic wrap and then place in a resealable plastic bag and freeze.
Recipe Notes
If you cannot find self rising whole meal flour you can easily make it at home. Combine 1 cup all-purpose flour, 1 cup all wheat flour, 1 1/4 teaspoon baking powder and 1/4 teaspoon of salt
Who needs boringand fatteningpoundcake when you can havemenopausal cake.This dense and not so sweet cake, adapted from a Women’s Weekly recipe, is packed with ingredients that can help you minimize menopausal and menstrual symptoms. It uses all the goodness of soya, oat flour and ground almonds, combined with sweet potatoes, banana, prunes and figs for sweetness. One slice a day is all you need for pure girl power bliss!
1mediumsweet potato (about 5 oz)peeled and chopped
3 1/2ozdried figs roughly chopped
3 1/2ozsoy flour
3 1/2ozself rising wholemealSee note below
3 1/2ozoatmeal
1 1/34ozflax seedsGround
1 1/34ozpumpkin seeds
1 1/34ozground almonds
3 1/2 ozchopped walnuts
1tspground allspice
4ozchopped pitted prunes
1tbspgolden syrup or molasses
2largeeggs
7 1/2fl ozskim milk
1medium or largeripe banana, mashed
Servings: slices
Instructions
Preheat the oven at 350°F and line a 9 x 5 loaf pan with parchment paper.
Microwave the sweet potato pieces on high in 1 tablespoon water for 5 minutes or until soft, and then use the back of a fork or spoon to mash the sweet potatoes with the water. Soften the figs in 4fl oz of hot water for 10 minutes and then mash the figs and the water with a handheld blender.
Meanwhile, combine the flours and oatmeal in a large bowl. Stir in the seeds, nuts, the allspice and then the chopped prunes.
In another bowl, combine the syrup or molasses with the eggs and milk. Stir in the sweet potato mash, the fig purée and the mashed banana and combine well (you can whizz in the blender, if you like).
Thoroughly mix the wet ingredients into the dry ingredients and then spoon the mixture into the prepared loaf pan.
Bake in the oven at 350°F for 1 hour or until nicely golden and a skewer inserted into the center comes out clean. Let cool in the pan on a wire rack and then remove the cake from the pan and cut into slices. You can store leftovers (if there are any!) in an airtight container or wrap individual slices in plastic wrap and then place in a resealable plastic bag and freeze.
Recipe Notes
If you cannot find self rising whole meal flour you can easily make it at home. Combine 1 cup all-purpose flour, 1 cup all wheat flour, 1 1/4 teaspoon baking powder and 1/4 teaspoon of salt
Light, crunchy and deeply flavorful. This olive oil crostata dough is a satisfying Italian twist on the more traditional butter pastry dough. It’s quickly become a staple in my kitchen. On a lazy Sunday, simply double the recipe and freeze the extra so you always have some on hand to make into this olive oil crostata, which is a heart-healthy, smart and satisfying choice for breakfast, after-school nosh or well-deserved midnight snack.
Light, crunchy and deep in flavor. This olive oil crostata dough is a great italian twist on the traditional butter crust. It has quickly become a staple in my kitchen. Don't use sugar for a savory version, like a spinach or zucchini tart.
Light, crunchy and deep in flavor. This olive oil crostata dough is a great italian twist on the traditional butter crust. It has quickly become a staple in my kitchen. Don't use sugar for a savory version, like a spinach or zucchini tart.
Pulse the flour, sugar, baking powder and salt in a food processor until combined. With the motor running, add the lemon zest and then the eggs, 1 at the time, followed by the olive oil and the milk in a steady stream, mixing until the dough just begins to hold together.
Shape the dough into 2 disks. Wrap each in plastic wrap and refrigerate for at least 1 hour or up to 3 days or freeze for up to 3 months.
Crostata
Preheat the oven to 350°F. Mix the jam and the liquor in a small bowl.
Roll out 1 disk of the olive oil dough to 1/8 inch thickness. Transfer to an unbuttered 9-inch round pie plate or tart pan. Fill the pastry shell with the jam mixture and then roll out the second disk of olive oil dough, again to 1/8 inch thickness, and cut out strips. Weave the dough strips in lattice fashion over the jam filling. Bake until golden, 40 to 45 minutes.
When it’s grey and snowy outside, I crave sunshine. Sliced papaya does the trick for me. Full of vitamins A, C, and B as well as calcium, iron and phosphorous, papaya not only gives me my warm weather fix but helps in weight loss and fighting cellulite. It’s the ultimate breakfast, snack or dessert. I like to add lemon, lime and some passionfruit pulp to brighten the tropical taste.
If you're done with kale, start thinking papaya. Full of vitamins A, C, and B as well as calcium, iron and phosphorous, papaya helps in weight loss and fighting cellulite. The ultimate breakfast, snack or dessert. I like to add lemon, lime and some passionfruit pulp to thick slices for a bright mouthful.
If you're done with kale, start thinking papaya. Full of vitamins A, C, and B as well as calcium, iron and phosphorous, papaya helps in weight loss and fighting cellulite. The ultimate breakfast, snack or dessert. I like to add lemon, lime and some passionfruit pulp to thick slices for a bright mouthful.
If you're done with kale, start thinking papaya. Full of vitamins A, C, and B as well as calcium, iron and phosphorous, papaya helps in weight loss and fighting cellulite. The ultimate breakfast, snack or dessert. I like to add lemon, lime and some passionfruit pulp to thick slices for a bright mouthful.
If you're done with kale, start thinking papaya. Full of vitamins A, C, and B as well as calcium, iron and phosphorous, papaya helps in weight loss and fighting cellulite. The ultimate breakfast, snack or dessert. I like to add lemon, lime and some passionfruit pulp to thick slices for a bright mouthful.
3packskit Kat barsget a couple of extra packs for safety
1bagM&M'ssmarties or jellybeans are fun too
1medium Jarnutellachocolate frosting can be used instead
Servings: people
Instructions
Heat the oven at 350, butter and flour or spray with baking spray two 10 inches baking pans.
Put the eggs, sugar and lemon zest and vanilla extract in a bowl of your stand mixer. Beat the eggs until very fluffy and pale yellow (about 15 minutes on medium/high speed). To test that it has been beaten enough, let some of the mixture fall into the bowl, it will make stiff ribbons.
Sift the flour and baking powder on top of the egg mixture, a little at a time, and fold it gently with a wooden spoon.
Pour the batter into the prepared pans. Don't smooth the top or bang the pan on the counter, leave it as it is!
Bake for 25 to 30 minutes minutes or until a toothpick inserted into the center comes out clean. (Remember: do not open the oven for the first 20 minutes!)
Turn off the oven but leave the cake inside (put a wooden spoon to keep the oven door slightly open) for at least 10 minutes so it can cool down slowly. After that, remove it from the oven, let it cool 10 more minutes, loosen around the edges with a knife, then flip the cake on a wire rack upside down (without the pan) to cool completely.
Chocolate Custard
Melt the Chocolate in a double boiler or in the microwave, set aside.
Heat milk in a medium heavy saucepan with the lemon zest until bubbles appear around edge.
Beat egg yolks and sugar in a large bowl with wire whisk or mixer until pale yellow and thick. Beat in flour until well mixed.
Gradually beat in hot milk; pour all back into saucepan. Cook, stirring constantly, over moderately high heat until mixture thickens and comes to boiling, lower heat. Mixture will be lumpy in the beginning, but lumps disappear during cooking and stirring.
Add the melted chocolate and stir well.
Continue cooking 2 to 3 minutes, over low heat, stirring constantly. Mixture will be quite thick.
Chill at least 2 hours. If filling becomes too stiff after it's chilled, gradually stir in 2 to 4 tablespoons cream or milk, 1 tablespoon at a time.
Assembly and Decoration
Slice the 2 cakes in 4 even layers.
Place the first layer on a cake stand or a card board round mat if you plan to transport the cake. You can spread a dollop of cream on the cake stand base or on the cardboard to glue the cake.
Spread enough chocolate cream to cover the surface on the top of the first layer then place the second half of the cake on top of the cream. Repeat the process until you have all for layers stacked.
With a metal spatula or a knife cover the whole cake in an even coat of Nutella or chocolate frosting. This will be the glue for your Kit Kat bars.
Break apart approximately 36 Kit Kats, 2 at the times. Begin to place them around the cake and cover the diameter. Tie with a ribbon, if desired. Top with M&M's.
Recipe Notes
Make the cakes the day before. Keep overnight in an air tight container. You can bake them 3 days ahead or even freeze them.
Make sure your layer cakes are not taller than a Kit Kat.
You may want to freeze your Kit Kats to avoid fingerprints.
You can use your favorite frosting instead of the custard and the Nutella.
Preheat the oven at 350F/180C. Remove the zest from 2 tangerines, then juice all the rest. You must have 2 cups of juice or 500ml. You can add some water.
Put the zest and juice with the sugar in to a heavy bottom pan and bring to a boil to dissolve the sugar. Keep boiling until and stirring with a metal spoon and boil the syrup until it caramelizes to a deep-amber color. Stir in the cream, blend and remove from the heat.
Whisk the eggs and the yolks in a bowl, then whisk in the caramel cream. Strain the custard in to a large oven-proof serving dish, or 12 small ramekins.
Stand the bowls or ramekins in to a baking dish or a metal pan lined with paper towel. Pour in hot water to come to 2/3 of the way up the sides of the bowl or ramekins. You can do this while the baking dish is already in the oven to prevent spills.
Bake for 45 minutes or until set with a slight crust but still wobbly in the middle. Cool and refrigerate.
Recipe Notes
It's a rich and luscious dessert, but with a great unexpected finish and flavor. I like to serve it with a citrus salad or segmented tangerines. I make my citrus salad by combining segments of different citrusy fruits with their zest. Lime, grapefruit and tangerines all work.