intermittentfastingdrfung

Soft and moist, butter-free  banana-hazelnut muffins stuffed with creamy Nutella   Do you have a bunch of ripe bananas sitting on your kitchen counter? And are you wondering if today is the day you will finally throw it away? Because let's face it: no one will eat those bananas. They are way past their kind-of-ok stage, and way into the too-mushy-to-be-any-good phase. Like you, I really hate throwing away food. So my bananas just sit on the counter for the longest. But it's really not my fault. No one  in my house likes bananas when they are still green, and definitely no one eats them if they are ripe. Thi means, each banana has a about a three day time-span in which it should be eaten. Not a day less, and surely not a day more! Today I decided NOT to throw away my ripe bananas and find a creative way to use them. So I baked these super yummy butter-free muffins, filled with hazelnuts and with a heart of nutella. Delicious! And I'm sure you know by now, hazelnut and Nute...

Happy New Year!  I looked back and realized I didn't post one recipe in December.  It's not that I didn't do a lot of cooking and baking, I did, but during the holidays I stick to my tried and true recipes.  One recipe that has made it into that category is this tiramisu recipe.  If I had to pick a favorite dessert, tiramisu would be it.  I thought I would have to try a few recipes before I found a keeper but after serving this to my daughter (and she likes tiramisu as much as I do), she agreed with me, this one is perfect. I've only made this twice and have looked forward to making it again soon.  Just so happened, I got a call yesterday about getting some friends together for dinner next weekend. There will be 5 couples and trying to get that many around a table at a restaurant and trying to visit with everyone, didn't sound like as much fun as it would be to just have them all over.  The funny thing was, as I was suggesting to ha...

How can you possibly resist these all-Christmassy  Vegan Santa Hat Cupcakes?   Christmas  is the perfect time of the year to showcase your creativity and put a smile on the face of your loved ones. These  Santa Hat Cupcakes  are way too easy to make and the result is a bundle of cuteness! Satisfying your sweet tooth it couldn’t be simpler and healthier. Indeed, these cupcakes are  100% vegan  (so  dairy free  too), and will help you  save extra calories  during the holidays without sacrificing yourself. Although there is this myth that vegan means tasteless, trust me, this is just a legend, these cupcakes couldn’t be more sweet and delicious.  The secret  for making mouth-watering Santa Hats is the cocoa. Investing in very good quality  Dutch cocoa powder  will give you amazing results. I also use  organic Muscovado sugar,  which gives extra sweetness that pairs well with the cocoa and fresh s...

Here is one of my favorite  pasticcini  ( fine Italian small pastries). These almond cookies are a classic that you find in most  pasticcerie  in Italy. Usually decorated with a whole almond, like I did, or a candied cherry. Either way, deliciously sweet! These cookies are very easy to make and, I have to say, extremely easy to eat! Intensely nutty, perfectly chewy on the inside, slightly crisp on the outside. Try them and they may become your favorite pasticcini too! And here is a picture of me enjoying an amazing day at the beach :-) Ingredients:  to make about 30 cookies                               3 cups (300 gr) of almond meal/flour 1.5 cups (270 gr) of sugar 1/4 of a teaspoon of almond extract 4 egg whites about 30 whole almonds to decorate Preparation time:  total 3.5 hours (30 minutes to prepare, 3 hours inactive) Directions: Step 1:  In a large bowl, mix the sugar wit...