An easy and straight forward marble cake recipe with a hint of orange zest. It’s made with ingredients that you probably already have in your kitchen! Makes one 9”x5” (23x12cm) loafRecipe adapted from 600 Acres blog Ingredients:1 cup (226g, 2 sticks) unsalted butter, at room temperature1¾ cups (210g) all-purpose flour½ teaspoon baking powder½ teaspoon salt4
My favorite type of brownie has a fudgy yet chewy texture with a crinkly top, and this recipe delivers just that! The addition of rye flour in the batter brings a delicate nutty taste to the brownies and pairs perfectly with bittersweet/dark chocolate. Don’t skip the flaky sea salt at the end, it adds an
Recipe: 45g (1.5 oz) semi-sweet or dark chocolate (I used Guittard 75%) 45g (6 tbsp) unsweetened cocoa powder 1 tsp espresso Powder ½ tsp salt 120ml (½ cup) boiling water 50g (¼ cup) melted coconut oil 2 tbsp tahini (or sub coconut oil) 150g (¾ cup) coconut or castor sugar 1 tsp vanilla Extract 1 cup
Here’s the ultimate chocolate chip cookie recipe that I’ve baked dozens of times. It yields the perfect cookies in my opinion because the edges are slightly crisp, the center is pillowy soft yet chewy, and the warm pools of chocolate exquisitely collapse in your mouth in every single bite. These are not enough reasons to call them
The recipe of this post comes from Emiko Davie’s Florentine cookbook. It is a one of a kind book that beautifully captures the magic of Florence’s markets, trattorias, and streets. Emiko’s writing weaves stories of the city’s history and culture with an authentic collection of meticulous regional Italian recipes that are beautifully captured through photography.
Sfouf is the most popular recipe on my blog: it’s a semolina anise seed tea cake that’s fluffy, moist, incredibly flavorful and vegan. The baking time is actually longer than the time it takes to mix all the ingredients together; it’s no wonder why it is the most viewed page on this site! This version of sfouf is made with
For the longest time, I thought that torte and cake are used to describe the same thing. But there is a fine distinction between both terms, and if you’re curious to know how then keep on reading! Torte is technically a type of cake that uses little or no flour and high-quality ingredients (think ground almonds,
Today’s recipe is slightly adapted from Flourless: Recipes for Naturally Gluten-Free Desserts. I stumbled upon this book while shopping at Anthropologie and I completely loved the idea of baking desserts that rely on simple ingredients, natural sweeteners, and bold flavors – minus the flour. Oh, and the food photography is absolutely gorgeous. Slightly underbaked, these chocolate brownies really melt in your
Traditional biscotti never appealed to me. I always found them to be plain, way too crunchy, and sometimes tasteless. It wasn’t until recently that I completely changed my mind when I had an anise biscotti at a local neighborhood bakery. Their version of the cookie is crunchy from the outside yet chewy from the inside