Any other stress-bakers out there? Suffice it to say I’ve been overwhelmingly busy these past few months with very little time to slow down and enjoy basic hobbies. Now that things have slowed down (at least for the moment), something I’m picking back up is baking.
Fun fact: When I started this website, I really thought it was going to be all about food. Wine was just a side-act. Now it is (without any remorse) the shining star of this one-man show.
But for fun and giggles, I’d like to post my latest two bakes. One a super-healthy vegan cookie thing. The other, good old fashioned chocolate chip cookies alla mamma used to make. So please, enjoy. (Also, either pairs well with a super-dry champers. 🥂)
I was inspired by a bottle of white port the first time I baked this pumpkin cheesecake. The lightly spiced cream filling along with the buttery, cookie crumb crust, was the perfect accompaniment for my dessert wine. Not too sweet, and slightly less guilty than a normal cheesecake, this is one recipe sure to please a crowd.
Celebrate the fall season with this easy little recipe. Great for a snack, dessert, or dessert topping. It’s only 3 ingredients (and one of them is water). Added bonus: swap out the pumpkin seeds for your favorite nut or seed and you can use this recipe all year long.
Also, see below the recipe for how I use this as a gourmet topping to a delicious dessert. Bon Appétit!
I got the idea for this little dessert from watching (way too much) Master Chef Australia. I finally had the guts to try it and, turns out, it was easier than I thought! All you need are a few eggs, sugar, and vanilla bean for the basic recipe. Once you have it down, it’s fun to add your own flavor twist as well.
PS See below the recipe for how I fancy this up a bit (complete with wine pairing!)…Bon Appétit!
It’s always fun when I’m watching a cooking show and I think, “I can do that.” Of course, how often do I really “do that?” Well, I did this time — “that” is this carrot cake.
This carrot cake was inspired by a recipe developed by Matt Sinclair on Master Chef Australia 2016. We have an anti-sweet-tooth in the family who’s not usually one to request desserts, but once he saw this beauty on the telli, it was an immediate birthday request. So, I did my research, figured out how to tweak a few ingredients, and made this “less-guilt” version of the decadent original.