These cookies are like Christmas all wrapped up into one fluffy pillow of a goodness. I know the idea of popcorn in cookies sounds just weird, but I couldn’t let it go when I saw it on pintrest and thought it sounded too interesting to pass up the opportunity to veganize it and put my holiday spin on it. Continue reading
Savory muffins, what!? You can’t do that, you say! Muffins aren’t supposed to be savory, they’re supposed to be sweet! Well, I’m breaking the rules here, because I do what I want, I’m American! This is what I say to my husband when he questions my cooking decisions, especially on American dishes 🙂
I have to admit though that I have always been against savory muffins as they tend to bring to mind Italian cooking shows that try to do American ‘desserts’, like muffins, but savory with pancetta and cheese – and of course when I see that I’m the one saying, ‘you can’t do that!’ ‘that’s not American!’ ‘muffins aren’t supposed to be savory – they’re sweet, period!!’. And now the tables have turned and I am the one breaking these so called rules. I guess you could say I am an American rebel in Italy ;). Continue reading
I am especially excited about this recipe as I have been hanging onto it since the whole internet crisis and I could not wait to share this with you. This is a good one :)!
The other day I had the usual play date day with my friends at my house since I was still on house arrest until I cleared by the doctor, which meant I had to be the good hostess/housewife and of course was an excellent excuse to scratch an itching I had been having for a decadent dessert-like recipe. So what better than brioche with a peach and hazelnut sauce and a drizzle of icing! Continue reading
I had a wonderful breakfast this morning at my friend Diana’s sitting on her porch, gazing out at the pine forest and rolling hills that surround her house. We sipped coffee and slurpped smoothies while chatting and nibbling on what I would consider to be the best banana nut muffins, vegan or not – these were so good and there was not tellin’ the difference. Her special touch – a caramel crunchy top made from oil and brown sugar. I loved this idea so much that I had to steal, and I blatantly told her I would be stealing it and blogging about, but not to worry, I always give credit where credit is due.
I think my muffins could rival Diana’s (so watch out D!) they are moist with the right amount of sweetness, a hint of warm spice and of course with the crunch on top! So minus the view of the rolling hills and pine trees, tomorrow’s breakfast will be a copy of Diana’s – coffee, yummy vegan muffins and a nutritious smoothie to wash it all down and make me feel a little better about my breakfast.