I had an action-packed morning and, on my way home, really wanted something sweet with my tea. But rather than stopping somewhere on the way for some empty calories, I
I love pumpkin bread! And we already have a recipe here. But this time I went ahead and made this recipe from the Beaming Baker. It was not only exceedingly
The nice thing about this recipe is that it is mostly good for you: chickpeas and peanut butter are the basis for the cookie, and it is fairly minimally sweetened.
This is a healthier, nut-based version of a rosewater pudding. Unless you enjoy a slightly alcoholic taste in your cakes, opt for rosewater made only of distilled water and rose petals.
Our friend Adi stayed with us for a few days, and I decided to treat him to a special breakfast pie but I didn't have all the ingredients on hand, so I improvised. The outcome was stunningly delicious, not too sweet, and fragrant with herbal aroma.