Because some nights only a molten chocolate cake will do, and you don’t want to spend an hour in the kitchen or bake 30 muffins at a time -> mug cake to the rescue! Also comes really handy when you have an impromptu visit from friends and want to whip up a good dessert or snack in no time. This recipe is done in 5′ tops and is super easy to make with ingredients you always have on hand. Here’s…
I know we’re supposed to be in the Spring mood right now, but with all the cold and grey weather we’ve been having lately we found ourselves craving comforting fall-inspired foods and flavors, such as a good old sweet potato bread. I played around a little bit with the traditionnel recipe to get to this version that is super moist and halfway between a cake and a pumpkin pie texture. It just melts in your mouth and keeps really well…
Last week my sister told me about a chocolate cake recipe in which you’d substitute the butter or oil with grated zucchini, and since then it’s been on my mind and I really wanted to give this ‘technique” a try. I’ve heard about using zucchini instead of butter in a cake before but was quite sceptical about how it would turn out. I decided to try it in order to create a “healthified” and dairy-free version of my fondant lemon…
If you know me a little, then you know I have a thing for sodas and other sweet drinks. Of course I try to avoid it as much as I can, as I know how bad it can be for you if you drink it regularly. Instead I usually get water with lemon juice (and sometimes mint leaves) in it, or some sparkling water infused with some fruity flavor, or I just make my own lemonade/iced tea so I can…
At home, Sunday mornings very often consist of a huge stack of pancakes and a bowl of fresh fruits. I usually double up the recipe, cook all the pancakes and keep the one we don’t eat (if we don’t eat it all right away ;-)) in an airtight container in the fridge for the next mornings. In order to change things up from time to time, we like to come up with different recipes (banana oats, apple almonds, old fashioned,…)…
Pears are definitely amongst my favorite fruits of the season, and I have been eating a bunch of them lately. I wanted to incorporate them into a soft and moist cake that would have a strong winter feel, so here it is! This cake features a pecan (or walnut) and Biscoff cookie crust, and a moist almond and pear filling and is the perfect winter treat. Arnaud loved it, even though he usually doesn’t like pears very much. This recipe…