Most of the week, fellow blogger Roijoyeux blogs on heroic people bullied for being gay or bisexual. Sundays he reserves to torture us with photos and recipes from his latest mouthwatering healthy/delicious yummy. Another awesomeness about his site is that if you don’t read French, he’s installed a google translate widget…
Pour mon cher ami Tauche et son mari, je réalise presque chaque semaine des gâteaux à la fois sains et gourmands et j’ai décidé de vous faire profiter, joyeux visiteurs, de mes plus belles réussites…
Cette semaine, j’ai eu envie de tester la recette de muffins aux pépites de chocolat inscrite au dos des paquets de pépites de chocolat “Vahiné”, en l’adaptant pour mes amis; Tauche souhaitait un gâteau à la banane, il me restait un sachet de noisettes en poudre, voici donc les :
Ingrédients : (pour 9 muffins de diamètre 6 cm)
125 g de farine de riz + 50 g de farine de sarrasin + 75 g de poudre de noisettes (au lieu de 250 g de farine)
1/2 c à c bicarbonate (au lieu de 1 sachet de levure chimique)
Isnt that romantic sitting by the window having a nice cuppa and enjoying the nature’s beautiful autumn colors on a chilly day😍 ? It will be a perfect indulgent treat when you are offered a delicious snack to accompany your tea. Yeah😎, I am gonna tell you about my secret recipe(cardamom coconut cake) that I ve tried for the first time ever and you know what, it turned out so delicious exactly how I imagined. If you are a fan of coconut and the aroma of cardamom, you must give this a go😊. I am sure that wont let you down. So here you go! Enjoy!
Panettone, or pan dulce as my Argentine mother calls it, is one of my family’s favorite things that I make. For those of you who don’t already know, panettone is the queen of holiday fruit bread. Shaped like a chef’s hat, fragrant and puffy with yeast, sweet with fruits and honey.
My panettone success is thanks entirely to the melding of my two favorite no-knead bread baking books:
Heavenly Panettone that even my cousin who lives in Italy says is the best she’s ever tasted!
My loaves aren’t cookbook perfect and I never make the exact same twice. All the same, each of the dozens of times I’ve made this, it’s come out divine.
Deviations, substitutions, and notes about what works for me:
I use Lahey’s baking technique of using a covered pot. For the first half of the baking, I leave the lid on. For the remainder, I take the lid off.
Instead of a pot like Lahey uses, mine is the ceramic interior and glass lid from my electric crock pot.
I don’t wrap the baked loaf with fancy printed paper.
I use parchment paper to line the baking pot.
Half a recipe works equally great, though leftover baked panettone freezes well.
Whole wheat flour substitutes nicely for half of the white flour.
More fruit and/or nuts, less fruit and/or nuts — it’s all delicious!
For a lighter loaf first measure dry ingredients into a separate bowl, including the dried fruits and nuts. When I tried adding the raisins into the butter as it melted, it made the loaf denser.
Ingrédients : (pour 9 muffins de diamètre 6 cm)
