I created this recipe on occasion of my daughters first birthday.
Since I’m really eager for not wanting her to eat refined sugar I decided to use bananas instead. Bananas are great for baking. Their taste is unique and exquisite, they contain natural sugars and they give moisture to the batter.
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This year my boyfriend and I decided to make big gingerbread hearts as giveaways for Christmas. Gingerbread is something I know from my childhood, the taste brings back old memories of winter days. I adapted a traditional recipe by substituting the wheat flour with spelt and by using brown sugar. The recipe is simple, easy and the result is perfect. Feel free to decorate the cookies with an icing of your choice. We made an icing with powdered sugar and ginger juice.
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Chestnuts are usually roasted in an apposite pan over an open fire. I have tried to bake them and the result was great. The only thing missing is the whole open fire experience and the smoky taste.
The way chestnuts are cut before they are roasted is crucial to make it easier to eat them after cooking. The best way is to cut the chestnut horizontally (from one side to the other). It is important to cut through the peel but not the meat.
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When I crave dessert I usually crave for chocolate or something containing it. The perfect cake is dense and wet. A perfect way to get a great result is by using nuts. There is no need for flour, I used eggs and a little corn starch to keep everything together. If you love dark chocolate you will love this cake!!
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Autumn is here and with it comes the chestnut season. Where I grew up, chestnuts are part of daily meals. In the Italian part of Switzerland, the forests are packed with chestnuts trees. Many houses are equipped with an open fire place and a chestnut roasting pan. Chestnuts are collected, cut and roasted over the fire. They are also dried and conserved such as made into flour for baking. Chestnuts are used for many different kind of dishes. Best of all, they are delicious and super healthy. The probably most popular chestnut product nowadays is Vermicelle (a paste made of chestnuts and sugar which is pressed through an apposite press with round wholes making the paste look like spaghetti), mainly served with meringue and whipped cream. In my opinion Vermicelle is great for baking. It gives the cake an intensity and a nutty flavor. For a special occasion I created these Chestnut, Hazelnut and Chocolate muffin – a great treat for this season.
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These cookies are inspired by a recipe I found in “The Sprouted Kitchen” a cookbook by Sara Forte. Instead of using cocoa nibs I use dark chocolate (70%). I love the chocolate version because the chocolate chips melt nicely. This cookie should be served warm or at least on the same day. It loses its nice crunchy outside and soft inside texture after a while.
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I created this cake for a two year olds birthday. It war Summer and all farmers’ markets where selling nice and ripe raspberries. I wanted a cake which would be moist but still feel light for a hot summer day. I think this cake just came out beautifully and therefore I want to share it with you!…
To be honest these chocolate truffles happened by accident. When I start cooking I usually have something precise in mind. This time I wanted to create a vegan “Nutella”. In my opinion the best chocolate/hazelnut spread in flavor is the original Nutella. As we all know it’s not really the healthiest thing to eat and the best brand to support, consequently I try to avoid it. My chocolate spread did not tur out the way I hoped, the flavor and the consistency where not ideal to spread on a slice of bread. As I’m not a wasteful person I changed my plans and made truffles instead. I’m glad I did – they turned out beautifully.
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In my opinion olive oil cake is so delicious because the olive oil gives a different kind of depth than butter does, a more interesting one. It is essential to use a good “extra vergine” olive oil for an exquisite result.
This cake is a runner at Maialino’s, an Italian restaurant in New York City. I think it’s just fabulous! I’m sure you will enjoy it too!
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