Backstory: In high school, we spent just over a month living in Trastevere for my dad’s work, and there was this bakery where we would get cakes. One of these cakes, I still fantasize about today. It was a mysterious creamy cake studded with chocolate chips.
Read MoreI’ve loved these cookies for years. Though only five ingredients (six with the chocolate), they are interesting and addictive. They just happen to be gluten and milk free. I sometimes add spices like cinnamon to them to vary them up. They are thin, crisp, and almost melt-in-your-mouth.
Read MoreWhen I started thinking about what GBBO bake we should do for July, I immediately thought something light, fresh, easy and perfect for summer. Eton Mess is all of that and more.
Read MoreWe aren’t gluten-free in my home, but I have enough family and friends who are that it helps to have a few stellar gluten-free recipes on hand to pull out for parties and get-togethers, or just because! And I have to admit, I’m prejudiced against recipes that tout themselves as “gluten-free” and then simply call for a gluten-free flour mix in the ingredients list, or worse for me, some home-concocted mixture of 100 different flours and powders that I simply don’t have on hand and probably never will invest in.
Read MoreThis cake is all simplicity and delight. It is one bowl, as easy as can be, and so delicious. It is moist without being squidgy and sweet without being cloying. The crunchy sugary almond topping is obsessively yum. Does it seem like I’m raving again? Yeah, definitely. We had it last night for dessert with whipped cream and strawberries and I just finished a piece for breakfast with my coffee and I can’t get over how perfect it is. Sometimes dessert should be a go-big and pull-out-all-the-stops kind of deal. Sometimes - this time - less is more.
Read MoreWhen we first started this blog, we decided we didn’t want to be unecessarily chatty in introducing our recipes. We agreed that for the most part, when we are looking at other blog recipes, we typically scroll down quickly to the recipe recipe, where it’s written out in recipe format, and pretty much ignore everything else. So for our blog, unless we have something we particularly feel like saying, we try to skip all that intro story telling and get right to the recipe.
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