My mom makes the best scones ever. No kidding. Every time she makes them people always ask for the recipe. Recently, we’ve had some gluten-free people ask for a modified scone, so she provided! And it tastes (well to my opinion) even better than her original scones.
There is still butter in it, but sometimes you have to embrace it. I love how these scones melt in my mouth and the cranberries give it some extra sweetness.Read More »
Omg, I can’t believe I just made those Reese’s Peanut Butter Cups (you know, the ones with the orange package that every peanut butter lover goes crazy over?) in a much healthier and delicious version. I’m over the moon right now with joy!
With only 5 ingredients and a bit of modifying with Beaming Baker’s recipe, I ended up with three decadent and sweet chocolate peanut butter cups. I wanted to make more, but one look at my overflowing freezer and I knew I was never going to be able to fit a large 12-muffin pan in there. So I had to content myself with 3 individual metal tins lined with cupcake liners that I kind of inserted in the nooks and crannies of the freezer. By the way, this is totally worth making and since the recipe only makes three, you won’t be wasting a lot of ingredients if you don’t like it (which has about 0.000001% chance of happening because who can resist peanut butter and chocolate? Not me, that’s for sure).Read More »
This is definitely one of the easiest and delicious things I’ve ever made. A muffin in a mug which takes about five minutes to prepare, then one minute to microwave sounds unbelievable, am I right? But it actually works.
It’s healthy, delicious and gluten-free. Plus, there’s blueberries! (Oh and just to put it out there: I love blueberries.)
Since I’m a lazy person, and I just didn’t feel like doing anything today, this is what I made as a snack and I was surprisingly awed by how good it tasted. Read More »
My mom has tried so many granola bar recipes and most of them turned out into a crumbly sweet mess that she kinda gave up after a while. But for us, those recipes were never a fail because we got to eat all those sweet nutty little pieces of granola with some berries and yogurt for a snack and it was so good. The crunch of the nuts and oats with the little hint of honey or maple syrup in smooth homemade yogurt? There was no better snack than that.
Like doesn’t it look amazing? And it’s made with almond flour so gluten-free is on the table. (Btw, if anyone has food photography tips please feel free to share them 😉 I started reading Nicole Young’s Food photography: From Snapshots to Great Shots and it is super helpful!)Read More »
Halloween’s coming up! Which means tons of sweets, pumpkins, and “scary stuff”. One of the most popular treats at a Halloween party is, of course, those apples dipped in caramel + chocolate + toppings. Now, if you want a bit healthier way to make those, just skip the caramel!
These are so fun to make, just dip the apples in chocolate and coat them with any toppings. They also taste amazing, the kind where the chocolate just melts in your mouth with the sweet, juicy apple. And it works with other fruit too, like bananas and strawberries.
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On Saturday, I was looking in the pantry and I saw this jar of tahini. Then I noticed a leftover jar of pumpkin seeds. And suddenly I had this craving for cookies. You can guess what happened next.
No more classic chocolate chip cookies for me! These chewy, thick, almost cake-like cookies are my new fave. These were so delicious, I ate about five of them straight out of the oven. But I felt like something was missing.Read More »
A Kitchen Fable 