Cakes, cookies, and elegant plated sweets. Also sorbets, ice creams, and fruit-forward dishes.
The cookies are so delicious. I recommend it for you to try.
Prep time: 10 minutes Cook time: 10 minutes
A vegan version of melt-in-your-mouth gingersnaps, offer a delightful blend of warm spices. These cookies, rolled in a sweet cinnamon-sugar coating, bake to a perfect rounded and slightly cracked finish. Enjoy a taste of tradition with every bite.
Prep time: 20 minutes Cook time: 10 minutes
Rich honey and sugar form the base for these Swiss spiced biscuits, studded with almonds and candied citrus peel. A hint of Kirsch and a delicate powdered sugar glaze complete these chewy, flavorful treats.
Cook time: 23 minutes
A traditional Swiss Christmas cookie recipe that was passed down from our grandmothers (and probably their grandmothers). This one is transcribed from handwritten notes, now smudged, crinkled, and showing years of active love, that we kept from our student days.
This cookie contains mostly almonds and has no flour in it - a very good gluten-free choice.
Prep time: 600 minutes Cook time: 5 minutes
This recipe is adapted from Donna Hay's recipe from her cookbook "Seasons". Here I put less sugar and substituted freshly ground whole spelt flour for the flour and brown sugar instead of caster sugar.
It was hard to decide which cake to make, this passion fruit cake or a fig upside down cake. We found both fruits at the Farmers Market today and bought both. I guess today it is one cake and maybe later in the week the other. Why not? Life should be enjoyed in many sweet ways. I love this cake. And the good thing is when you don't want to eat so much cake all by yourself you can give away slices of it and people will love you for it!
Prep time: 7 minutes Cook time: 50 minutes
Knitting club meets once a month. That gives me an opportunity to bake something. In August, this was the cake I baked and everybody loved it!
Prep time: 15 minutes Cook time: 35 minutes
These are perfect for a light and healthy summer dessert. They can be made using any kind of fresh fruit (go to the farmer's market to see what is in season!) and if you'd prefer a warm version of this, feel free to stew the fruit until soft. Apples, pears, nectarines, or peaches would be delicious for this and you could even add a bit of cinnamon for a bit more flavor. The lime tofu cream can be changed to a plain cream by decreasing the lime or lemon juice down to 1-2 tablespoons.
The Lemon Pastry Shell recipe comes from the Patricia Wells at Home in Provence cookbook and the tofu cream is adapted from a German tofu cookbook.
Cook time: 15 minutes
This is my version of a wonderful lemon curd. Eat it or spread it onto fresh baked bread, scones, or whatever you fancy. Don't skimp on the lemon juice or zest!
Prep time: 15 minutes
This is wonderful as a topping for desserts or to sweeten and flavor drinks.
Prep time: 6 minutes Cook time: 6 minutes
Using healthier alternatives to white flour makes it hard to create the traditional soft chewy chocolate chip cookies, but with this recipe I was finally able to achieve it.
Prep time: 10 minutes Cook time: 12 minutes