I gave in to the flow of it all. I let myself be led by what happens in my day rather than striving for something that inevitably led to me being frustrated. And, allowing the space to come to me.
It is difficult, because, when I get that little window, all I want to do is sit down and have a cup of tea in peace. But instead, that is the time, I can feed myself in a rush, cook something for dinner, do laundry (and that included folding the clothes), get errands done that need relative quiet. After all that is done, I sometimes find time to cook and shoot something for the space. Those moments feel like magic!! Oh! they do, they do! Especially, when the fruit of the labor is cherished for longer than the labor itself lasted.
This cake is one of those wonderful fruits. Read More
First, let me start with wishing you all a wonderful and fulfilling year ahead. My wish to you is that this year be full of Life for you - with all its twists and turns - so you may grow stronger, happier and more positive. At the end of 2019, I wish you may look back on the year and say how much better you are then than you were today! For that, I do believe a good dose of all things in the emotional spectrum is needed. In the end, we will remember the happiness and forget the rest as that is indeed survival but there is no happy without the opposite. So, I wish you everything, and a big ladle of joy that will help you live the life of your dreams! Read More
This cake is the first I have baked in 3 months! So, I felt I really must post it. And, it also helps that it is super easy to make :).
So, that’s it. I don’t have time to write more. But, do make this cake; because it is well worth relishing a slice or two of, in those stolen moments of peace and self-reflection :). This cake actually get better the next day and keep nicely for 3-4 days simply covered on the counter. This is thanks to the amount of butter and using the almond flour that makes for a richer, moister cake. Read More
Would you eat something pretty or something tasty, again and again? :)
This cake is made using one of those Italian staples, Polenta. Their particular version of this yellow corn flour is extraordinarily finely ground, with more of a nut meal like texture than the grits we easily find in the States. This is what lends the corn flour to their delightful use in pastries. And, you can imagine it is much cheaper than fine ground flour. After all, polenta is an everyday savory staple and its use in sweet creations is an accessible extension, especially in the heartland of Tuscany that while beautiful is a harsh agrarian land! Read More
The first from scratch baked item that I ever made was a banana bread loaf. It was inevitable. I LOVE bananas! As a kid, as soon as my mom brought home a bunch of bananas from the market, I would chomp through almost half of the bunch immediately. It was my every time snack!
Over the years, I have tried different versions and tweaks to the basic recipe - different flours, pureeing vs mashing the bananas, caramelizing the fruit, nuts and no nuts, loaf vs this cake, or, even muffins. The one thing I found was, while each of the variation did indeed make a small difference in the flavor and perhaps even texture, the end product was universally delightful and tasty. The thing is you simply can never go wrong with a banana loaf. It is the true magic of the bananas and its giving nature! ;-)
Today, I bring you yet another delightfully moist variation made with gluten free flours and further nuttiness of brown butter. Read More