chesnut butternut squash soup

I've never baked/pureed chestnuts before. I won't lie telling you it's the easiest and most pleasant thing to do. It isn't. However, it's a really nice addition to my usual butternut squash soup. It's well worth it. And the good news is I did not use all the chestnut puree I made... What could I do with the leftovers? A dessert maybe? Stay tuned.

healthier banana bread

Healthier. Not healthy. Because it's still a dessert, isn't it? But this banana bread is partially made of whole wheat flour, olive oil, yogurt, and dark brown sugar which make it .... healthier, right? 

herbs+ricotta stuffed cherry peppers

I bought these cute little peppers at my usual Sunday farmers market without knowing neither how they are called nor what to do with them. I had some homemade ricotta leftovers so I decided to use it as a stuffing together with fried onion, chopped herbs from my backyard (parsley, basil, sage, rosemary, thyme), and salt/pepper. I baked them in a preheated oven at 400F for 20 minutes or so. DE-LI-CIOUS!

raspberry, lime, & coconut milk cream

Raspberry, lime, and coconut milk cream, from Beatrice Peltre, La Tartine Gourmande, Recipes for an Inspired Life. See this blog for the entire recipe. Ideal dessert to make at the last minute because it's super quick and super easy. The first time, I tried the recipe as it is. The second time, I replaced the coconut milk by regular milk, and the lime by a Meyer lemon. It was equally good. To me, it's more a clafoutis than a cream. But it's delicious. So who cares, really?