Nutella panna cotta with hazelnuts

Nutella panna cotta recipe

Panna cotta is a recipe that comes from Piedmont, and so does Nutella. Combining the two should have been the most logical thing to do, yet for some reason I had never come across Nutella panna cotta until a couple of months ago. When I visited home in August my parents took me out for lunch to a restaurant that makes authentic traditional cucina piemontese and Nutella panna cotta was my dessert of choice among those they had. What a delightful experience.

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Strawberry Bavarian Cream

strawberry bavarian cream

I have a distant memory of strawberry Bavarian cream made from a box by my mom when I was little. I think I had it for the last time about 20 years ago. Then production must have stopped because we couldn’t find it in stores any longer, and for some reason she never ventured into making it from scratch. I like cooking from scratch, so I decided that I would try. I stocked up on strawberries and started doing some research. Continue reading

Gingerbread cake

I have this habit that whenever I’m abroad I like to visit local supermarkets. I equally like to have my guests have the same experience, so I often take people grocery shopping whenever someone visits me in Sweden. It’s my favourite way to get inspiration for the meals we are going to share, and it’s a good opportunity for them to get in touch with foods that might attract them but that I may not have at home. This is how I ended up making gingerbread cake recently. Continue reading

Single-serving apple crumble

apple crumble

I think I’m not the only person out there who buys stuff with a lot of creative ideas in mind and then gets overwhelmed by daily chores and has trouble finding the time to fit such creative moments into their daily routine. As sad as it sounds, this has been a reality for me ever since the beginning of this year. Just after Christmas, for instance, I had bought a set of 4 beautiful ramekins (yes, post-holidays sales) thinking they would look super cute on this blog. I’ve finally found the time to use them only yesterday. Continue reading

Pecan pie

pecan pie recipe

Among the many favourite desserts of mine there is pecan pie. I grew fond of pecans while in Canada, where I would often grab a Maple Pecan Danish with my coffee at Tim Hortons (ah memories). I later learned to make pecan pie from scratch, and although pecans are not always easy to find (and also not very cheap) in Europe, from time to time I like to buy some and enjoy a nice slice of pecan pie. Continue reading

Heart-shaped oat biscuits

oat biscuit hearts

One thing that happened recently was celebrating our anniversary with my boyfriend. This occasion called for heart-shaped biscuits. I’m not much of a heart-shaped-biscuit person, or heart-shaped-anything really, but sometimes I give in to a little sentimentalism myself, and I appreciate the value of a symbol such as a heart. I thought that if there is one occasion to use heart-shaped cookie cutters, that was it. Continue reading

Banana bread with chocolate chips

banana bread chocolate chips

What to do when you have two very ripe bananas and you need to get rid of them? Banana bread is the answer. There are several ways to make it and extra ingredients that can be added, this time I went for a very classic option – with chocolate chips. I have other versions in mind, like with chocolate and waluts, which will also be featured on this blog sooner or later. The next time I find myself with two ripe bananas to get rid of, for example. Continue reading

Almond muffins

You can never go wrong with muffins. They’re easy to make and go pretty much well with everything. And they can cheer you up on a gloomy rainy day. It’s September, a new academic year has started and it hasn’t stopped raining ever since my boyfriend’s first lecture. We all know that when you go back to school the summer is over, right? In an attempt to ignore the grey weather out of my window, I got busy in the kitchen and prepared some nice almond muffins. Continue reading

Hazelnut mousse cake

hazelnut mousse cake

Hot Italian summer, 37°C in the shade, a birthday coming up. This calls for a cake that is both refreshing and easy to make in such temperatures. Something that is good straight out of the fridge, not too heavy in taste, and by request containing no fruits. “Okay,” I think, “Challenge accepted”. My mind formulates two thoughts: cheesecake and mousse. What I eventually come up with is a crossover of the two: a ricotta-based hazelnut mousse inspired by a no-bake cheesecake recipe I found on the internet. Continue reading

Rice milk & cocoa muffins

Rice milk and cocoa muffins

I have a trusted recipe I use everytime I need to quickly produce baked goods. It’s one of the first recipes I tried when I started learning to bake some years ago and I have used it ever since. Muffins are a fairly easy business, and this recipe I’ve been following for years is so easy to work with that the whole procedure only implies the use of two bowls and a wooden spoon. You don’t even need a mixer! Probably the most advanced feature in this procedure is the need for a muffin tin, as it will help keep the shape of the muffins and allow them to cook properly, getting the heat from the bottom and the sides, and correctly raising upwards and getting taller, instead of growing larger, as they might if baked without such pan. Continue reading