Making life a little sweeter since 2012
These Toasted Oatmeal Cookies with Toasted Hazelnuts are super chewy and soft, and the rich toasted flavor of the oats and hazelnuts will blow away your taste buds. With just a few simple and wholesome ingredients you can whip these up in literally no time, and I will share with you the secret step to achieving the ultimate flavor in your oatmeal cookies – toasting!
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Hope everyone had a wonderful 4th of July weekend! I snatched some rhubarb at my local grocery store this weekend (I know, rhubarb season is almost over, lucky me!) so I made this Rhubarb Almond Cake for dessert today. I love rhubarb, it is so tart and almost sour, yet sweet once it’s cooked. It goes best with vanilla and almond (see these Vanilla Bean Polenta Cakes with Rhubarb) so I combined it with a very old almond cake recipe that I’ve had for decades. It is a super simple cake recipe using very few ingredients, and it happens to be gluten-free! It is actually a kind of chiffon cake, you beat the egg yolks and sugar and then fold in beaten egg whites and almond flour to achieve a super airy, fluffy and moist cake….
I LOVE this Apricot Tarte with Vanilla Custard for 3 reasons: 1) It is one of my two favorite cakes my grandma used to make and takes me right back to my childhood, 2) it is super easy and quick (if you have the pie crust already made) and 3) it is damn delicious. The sweet and sour tartnesss of the apricots and the smooth vanilla filling in combination with a buttery and crunchy pie crust – divine!…
I am super excited about this post for 2 reasons: 1) this pie is absolutely awesome and 2) my husband made it! I have to say that I am more than impressed. He’s really been wanting to make a whiskey cake for my blog for a while and came up with this idea. It tastes absolutely amazing. The crust is a regular graham cracker crust, filled with a flourless-chocolate-cake-like filling boasting with rich whiskey flavor, topped with meringue. While it is currently still about 100°F out here in Texas, it did not bother us the slightest bit and this pie will definitely be part of this year’s Christmas or Thanksgiving menu. And fall ist just around the corner! This is just perfect for the cooler cozy days of the year….
Lemon cakes are some of my all time favorite cakes. Loaf, tarte or bundt, I take them all! This Ricotta Lemon Bundt Cake with Zucchini is the latest addition to my lemon cake recipe repertoire. You might think: zucchini? Wait, what? Yes! While zucchini and chocolate almost became a staple by now let me tell you, this combo…. It really just makes this cake so dense and moist, enhancing the flavor of them lemon….
Not that I need an excuse to make sugar cookies, but Valentine’s Day almost calls for it, am I right? I know it’s a classic and you’re thinking, what’s so special about a good old sugar cookie? Well, I am just super excited about this recipe. Everyone claims to have the best sugar cookie recipe and I tried many. I was never really happy with either the taste or the look, not even my mums recipe, the one I’ve been using my whole life. Something was just never right for my perfectionist self. Until now.
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Merry Christmas everyone! Baking Christmas cookies is just one of the most exciting parts of this season. There are the fancy Christmas cookies, the ones you use to impress your family and friends with, and then there are the simple yet delicious ones. You know, the ones your Grandma used to make that now remind you of Christmastime during your childhood.
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It is almost christmas time and I have just started getting out all of my holiday decorations, but this Plum Cake with Cream Cheese Custard is bringing those warm summer feelings back! It was still pretty warm and sunny here in Dallas just a few weeks ago when I made this. Now, being just one week away from Thanksgiving, I want to make this cake again – and add some cinnamon, maybe some ginger and turn this into a treat for the holidays… how about that?…
As if there’s not enough food during the Thanksgiving holiday, I’m gonna add this super decadent Pumpkin Hummingbird Cake with Maple Buttercream to the menu. Can never have enough cake, right? This is a fally twist on the classic replacing the banana with pumpkin and adding maple sirup to the buttercream!
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I hope everyone had a great first week back at school! Since you can never have enough delicious breakfast recipes to keep the family happy throughout the year, here is another one to add to your repertoire. It is not just super yummy and easy, but also a wholesome start in your day. Made with nutritious cocoa powder, 100% whole wheat, 100% real cream Challenge butter and no added sugar, it will give your kids the energy they need for a long day at school….
my name is Melina, I’m a passionate cake baker/eater and food photographer born and raised in Germany... Read More…
