I am often amazed how the most delicious things turn out to be the easiest to make.
Take this delicious berry raw cheesecake for example. All you need are the ingredients, a blender and a freezer. It really is super simple to make.
Best thing about it is that…
The moment the weather got a bit warmer, we rushed ourselves into making delicious homemade ice cream. And to be exact it was Bananas and salted almonds dairy-free ice cream…
So here’s my first 2017 recipe – Vegan cranberry protein squares with crunchy roasted peanuts.
Maybe a bit late but I’d like to wish you all a very happy new year. 2016 has been really exciting, a year of changes and possibilities and I hope the new one will bring us all even more beautiful moments to cherish and remember…
My unconditional love for this Christmas fruit cake – stollen started when a friend of ours from Cologne, Germany, came to visit us around the holidays and brought us one of these cakes. I still remember the taste and how I was dreaming of going to Germany, exploring the Christmas markets, drinking mulled wine and eating stollen all day long. Unfortunately, up to this date, I still haven’t done it but I’m positive I will one day and until then I decided to make my own loaf of this amazing dessert…
We are the ones responsible for making our lives more beautiful. It all starts from the very little things. The other day, we wanted to start our morning slow and enjoy some time together, so I set the table and as we gathered around it, we had a cup of tea and coffee along with this delicious homemade ginger and almond bread…
After a few days in warm and sunny Barcelona, post holiday blues have taken me over and the only thing that could help was baking a carrot cake. Or in this case – mini cakes.
These 40 minutes or so spent in the kitchen were totally worth it.
And between the decision of making a super fatty frosting (let’s face it, that’s how it’s usually made) or no frosting at all, I decided to go for some healthier version – almost vegan one. Actually, the only non vegan ingredient is the hone, which can easily be swapped with another sweetener of your choice and used on any other desserts.
I guess now it’s time to show you the recipe 🙂
Created by Denitsa on December 2, 2016
As soon as I found out that my parents will be visiting when it was my birthday, I knew that my mum and I will be spending some time in the kitchen. When we were kids, for each of mine and my brother’s birthdays she used to make the best honey cake ever. We just loved it. I now I had the chance to make it together with her.
My mum’s original cake recipe is 5 layers, like the one I have added below. But the one we made, the one from the pictures, is 8 layers. When we started making it I decided that I want it taller and we divided the dough into 8 pieces instead of 5, which wasn’t the best decision. These layers are quite heavy, the cream is heavy as well so we had a moment of a collapsing cake and almost ending up with no cake at all. So it’s definitely a better idea to follow the original recipe and have slightly less tall but wider cake. We managed to save ours by putting some bamboo sticks. My mum shouldn’t listen to me that much!
Really keep an eye on the layers while you are baking them. They don’t need much. They are so delicious even on their own, like giant cookies. Yummy!
Making the cream is a bit tricky, concentrate your whole attention on it. Don’t stop stirring even for a second, I am not joking. If you do, the risk of little chunks to form is huge. Also, a little trick you could use is to wet the pot with a few drops of water so that the milk doesn’t burn at the bottom.
When you start layering the cake, be generous with the cream, there’s plenty.
This honey cake has always been and still is my favourite cake. It has very subtle taste, it is light and very delicious.
I know it takes some time to make it but it’s definitely not an everyday thing. Not that I couldn’t eat it often but I admit it is a bit of a hustle preparing it. Save it for some cheerful occasions.
Created by Denitsa on November 11, 2016
The slightly colder weather and the cosiness of the fall season bring along the need of favourite comfort foods like this delicious stuffed pumpkin for example.
Some of you may recognise it as something more Christmassy-like to serve on the table, but I just couldn’t resist the variety of the beautiful pumpkins and squashes filling up the market stalls.
There’s a lot of options to go crazy with the filling, but knowing I have a sweet tooth it’s not a surprise I chose the sweet version. Plus, savoury anything is not something my brain links to when talking about comfort food.
Have you tried baked pumpkin seeds? They are delicious and very nutritious. Just wash them thoroughly, toss with some olive oil, salt and paprika, spread on a tray lined with baking paper, put on the bottom of the oven and bake along with the pumpkin. Keep an eye on them and when they start to golden, they’re ready.
Created by Denitsa on October 12, 2016
For more pumpkin and squash ideas, why not try this delicious Butternut Squash and Oats Crumble?