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Banana Chocolate Chunk Muffins

I recently adopted two adorable adult cats. Blacky, a purebred Norwegian forest cat, and Coco, a purebred Siamese blue point. Instead of spending my spare time baking, I used that time to become acquainted with them. After just a week, Blacky and Coco purr in my presence and welcome my cuddles. It makes me smile just thinking about it. They are truly special, and if I am not careful, I will turn into an obsessed cat mom. Let me know whether you would like to see photos of Blacky and Coco.

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Double Chocolate Almond Butter Cookies

My boyfriend recently forwarded a recipe to me created by bake to the roots for gluten-free double chocolate peanut butter cookies. Unfortunately, I did not have all the ingredients to make them 1:1, so I came up with my own chocolate nut butter cookie recipe. If you are a chocolate addict, a brownie lover, or both, then you will love my double chocolate almond butter cookies. They are the expression of chewy, chocolaty goodness. You will treat yourself to more than one cookie guaranteed. Oh! Did I mention that they are super easy to make, low sugar, gluten-free and vegan? Well, now, I did! What’s on your to-do list? Baking!

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Flavorful Pumpkin Bread

I don’t know about you, but I always considered pumpkin to be a fall vegetable. I was wrong. In Germany, where we live, pumpkin is in season from September until January/ February. Pumpkin is such a versatile and flavorful vegetable that it is complementary to various cooking and baking recipes. Fun fact: Pumpkin puree can be used as a substitute for butter, oil, or eggs in vegan baking. ¼ cup of pumpkin puree equates to one egg. For oil, the ratio is 1-to-1, e.g., 1 cup pumpkin puree for 1 cup oil. Amazing, right?  

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