pumpkin cinnamon rolls

A twist on the original: + pumpkin, - sugar, and 0 icing. To compensate the Halloween candy madness. Here in French (the recipe I followed - no icing) and here in English (slightly different, with icing).

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? 

baked rhubarb/raspberry bliss

It's not pouring anymore. But the sky is grey... (... comme dans la chanson). I need something sweet and spring(ish).

cocoa/hazelnut/banana muffins

It's pouring. I need chocolate. 

pecan nut rolls

Remember the Tassajara cinnamon rolls posted on table.etc nearly 2 years ago? So good, huh? If you liked them, you will love these pecan nut rolls too. All you have to do is this:

1. use the same recipe as the cinnamon rolls, but add some nuts to the filling; 

2. opt for a slightly different shape,  by putting the rolls in 2 buttered/sugared pans 8 inches square, instead of lining them on a baking sheet lined with parchment paper.

Et voila', le tour est joue'!

hazelnut + carrot cupcakes

 

The last time I talked about Beatrice Peltre (author of the bog La Tartine Gourmande), it was on January 23th. Back then, I mentioned the fact that it was almost my birthday, hoping somebody would understand and offer me her new cookbook. Obviously my hint was not clear enough, because I did not receive it! So I'm giving it another try. After all, today it's Valentine's day, isn't it?

gateau des rois (en pate cougnou)

On January 6th,  in Belgium and France, we celebrate Epiphany by eating the "gateau des rois". In general, the cake is a "galette" with almond cream inside (frangipane). In my hometown though, the  recipe for this cake is different: it is exactly the same as for the cougnou I already wrote about. We all love it. Do not forget to hide a "trinket" inside the dough before baking it. Usually it is a porcelain figure, but a dried bean will equally do the work. The person who picks the part of the cake with the trinket inside will be king or queen for a day (and wear the crown). 

apples+pumpkin+walnuts cake

A fall cake loaded with good stuff:

(pumpkin+apples+walnuts) + (eggs+sugar+soy milk+olive oil) + (flour+baking powder+cinnamon).

You'd better try it!

homemade flour tortillas

Forget everything you've heard or read about homemade flour tortillas and give this recipe a try. You won't be disappointed. 

espresso banana muffins

Moist, so moist! Irresistible for breakfast with a cappuccino.

vivalafocaccia.com - 2

Variations sur le meme theme..... Same recipe as the one posted 2 weeks ago + some cherry tomatoes on top. If you like focaccie, you have to try one or another recipe from vivalafocaccia.com: a 100% reliable blog.

homemade buns

My youngest daughter just came back from a girls scout camp. And guess what? She wants to "cook out". I had some sausages in the fridge but no buns. And anyway in the stores I can't find any buns made without high-fructose corn syrup. So let's bake some. The Big Sur Bakery recipe will do the job (even though it's for hamburger buns). And yes, the recipe did it! Deliciouuuus!!!

vivalafocaccia.com

I love focaccia. Especially the "real" focaccia "Genovese". I used to make a recipe I already wrote about (here, a very quick and easy one). This time around, I tried a recipe from the vivalafocaccia.com blog. It's an exhaustive blog written both in English and Italian. I wanted to try one of its recipes since long time ago, but never found the right moment to do it. The blogger's family used to have a bakery in Genova. He adapted the original recipes for  home use. Most of the recipes have an accompanying video (among them: the focaccia's). Useful for the newbies. The result was very convincing. The only weak point was the crust: a little bit too soft for my taste. But this could have been due to my poor execution.

+ Ricetta in italiano

+ Recipe in English

rye soda bread

The easiest and quickest bread I've ever made. And on top of that, it's healthy and delicious. At the first try, my kids were skeptical. I think it was because they were not used to rye flour (which has a strong taste) and also because they ate it when it was still warm. You should wait until the bread cools down completely before eating it. The second time, they loved it. And so do I, needless to say...

3-seed bread

Thankfully I still have some nice pictures and recipes to share. Like this one. It's only a variation of the Tassajara Bread I've already written about here. But it is worth to mention again. The recipe is 100% trustful. 

veggie+cheese+chutney sandwich

I love love love this open-faced sandwich! You have to give it a try. The chutney's sweet and spicy taste goes so well with the creamy cheese and the earthy veggies.

pesto rolls

A good place to use the almond kale pesto that you just made, right? Any kind of filling works by the way. Great for picnic and lunch boxes.

happy valentine's day

Nothing really new here. Just the pleasure to post for Valentine's day. These hearts are cut in this bread. Except it's the winter version: with dried cranberries and Californian walnuts instead of fresh blueberries. Happy Valentine's day!

Heirloom Tomato Pizza

This summer in Italy I have eaten so many (too many?) pizza with fresh tomatoes that I've become addicted. So I decided to try to bake one in my own kitchen. The result was quite satisfying, even though not comparable to the Italian pizzerias'.

Breakfast Bread

The recipe of this breakfast bread is the same as the recipe of the cinnamon's rolls' dough. No filling here, no powdered sugar glaze either, and a different shape. After the dough has risen once, punch it down and let it rise again. Then divide into as many pieces as you would like to braid, roll out each piece into a strand, and braid. Place the dough on a greased cookie sheet and let it rise for 20 to 30 minutes until doubled. Brush with egg wash (1 egg+ 2tbs water or milk). Bake at 350F for 40 minutes or until golden brown. (The Tassajara Bread Book, p. 59)