tag:blogger.com,1999:blog-92033948140594743022024-03-19T05:39:05.741+01:00The Cake BabyMaja http://www.blogger.com/profile/04054369041532902538noreply@blogger.comBlogger95125tag:blogger.com,1999:blog-9203394814059474302.post-67866783455928602042015-02-22T14:45:00.000+01:002015-02-22T17:28:08.147+01:00Shrimp in Garlic Sauce - Scampi alla Busara<div style="text-align: justify;">
Hello there. It's been a while, I know. But I'm back for good. Today's recipe is for all you seafood lovers.<br />
Shrimp is the number one seafood when it comes to deliciousness. </div>
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Many people fear cooking shrimp or any other seafood for some reason, but it is really easy. It is important that you buy the most fresh seafood you can get. I bought those bad boys at the local fish market, but frozen will work too. Shrimp is high in calcium and protein, so you should prepare them as often as possible (if you're not among those who have an allergy, sadly). </div>
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Scampi alla Busara is an old recipe for shrimp in sauce. It is really easy and quick, so I challenge you to make it for dinner soon! And please don't be afraid of sticky fingers, shrimp is finger food at its finest.</div>
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You need:</div>
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1 kilo shrimp (fresh or frozen)</div>
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2 tomatoes, pealed and roughly chopped</div>
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1 cup white wine of choice</div>
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1/2 cup breadcrumbs</div>
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4 cloves of garlic, finely chopped</div>
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1/4 cup parsley, finely chopped</div>
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3 table spoons olive oil</div>
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Put the olive oil in a bigger saucepan and heat until hot. Fry the shrimp for a minute or two, then add the garlic, tomatoes and breadcrumbs and mix well. When the garlic starts to smell deliciously, add the white vine and cover the pan. Leave to cook for ten minutes. Once cooked, sprinkle with parsley and enjoy.<br />
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Maja http://www.blogger.com/profile/04054369041532902538noreply@blogger.com1tag:blogger.com,1999:blog-9203394814059474302.post-35346357019526057692014-12-24T16:00:00.000+01:002014-12-24T16:00:00.243+01:00Merry Christmas!<div style="text-align: justify;">
As I am writing this, the peanut (aka my dog) snoozes her way on the couch and feels happy and satisfied. Can we all just stop for a minute and appreciate the life we live? Our pets teach us that every single day; to be happy with little things in life. We don't need money to feel rich, nor a lot of friends to feel loved. All that matters are the small things we have.</div>
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<span style="color: #cc0000;">I wish you all think of something that you really love and appreciate tonight. Have a wonderful Christmas eve and be marry! </span></div>
Maja http://www.blogger.com/profile/04054369041532902538noreply@blogger.com0tag:blogger.com,1999:blog-9203394814059474302.post-34550794979479326132014-12-09T18:41:00.000+01:002014-12-09T18:41:00.394+01:00Need some cookie inspiration?You have probably realized that we are thiiiiis close to Christmas, right? If you are like me, you are freaking out a bit because there is so much to do with so little time. My plan for this week is to prepare the Christmas eve menu. <span id="fullpost">
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If you are deciding what to bake, let me help you with some suggestions. Click on the image to see the recipe.</div>
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<a href="http://thecakebaby.blogspot.com/2013/12/spicy-crinkles.html" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_6aOIhN8pRsIpuiRUF4y9gCJVQDtatg9k_zC2V7lpZGUox5_1tAi2rT1WO44vfiVeWsCNZokIqORMPcJE5GdLf9rgPcDx9CUZztejA7q9O_ZitH254-yXey8QGdMX16swWejavnDB8A_t/s1600/spicy_crinkles.jpg" height="240" width="320" /></a></div>
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<a href="http://thecakebaby.blogspot.com/2014/04/lorraine-pascales-lighter-way-to-bake.html" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuZ7aVUF6vsSToDJmYKUTnPVIqKeWCmyw1zsVP8jqMwF2k4MZe6WQugWu8-wfTTPtFk6OgZArNm4w6hQ4vGdkiefs-hrEtf0-7o8m_LAvO8JpnuKQ64WJCEtbkv0_vQRECuzowXE5zQv41/s1600/IMG_20140330_131042.jpg" height="240" width="320" /></a></div>
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<a href="http://thecakebaby.blogspot.com/2014/04/chocolate-almond-cookies.html" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUiyic8t_yRNNDSdluOAEtPbN92FUE_30ZIYwSiKZ79uyiTGOfMJBWTrtj7No6e6IZyWWLHybCKjxB7c-D9ErqfToJitlM6VRENNodbYmOWbTvRUyKjeKTnjYoKvuOYBxc4_4J8gCl3x3A/s1600/choco_almond_cookies.jpg" height="320" width="240" /></a></div>
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<a href="http://thecakebaby.blogspot.com/2012/12/window-cookies.html" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9txMjOp-0kMtFuWZqGQX_muthFLMXyg8MdjVeDwgqWji7ss-mNvwlPTqdJ8pPk_CsbDz6N-wbAM1ibG95_PtvkyXzdo6AP6kG1p1cKkw33EIBjYbVkY77mSlxucQNCE3hcS_uNkuvIx38/s1600/2012-12-30+16.31.50.jpg" height="265" width="320" /></a></div>
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Maja http://www.blogger.com/profile/04054369041532902538noreply@blogger.com0tag:blogger.com,1999:blog-9203394814059474302.post-22702899723315932152014-12-06T18:19:00.004+01:002014-12-06T18:22:57.694+01:00Frosted Gingerbread BitesFinding a perfect gift for me is always easy peasy. Just buy me an Essie polish or <strike>one or two</strike> a pair of shoes and that's it. I would also be happy with a cookbook since I love to try out new recipes and treat myself. I came across the Thug Kitchen Cookbook the other day and I love it. It is one of the best cookbooks I have ever read. So witty and fun with lots of good recipes that will make you hungry instantly. Those Frosted Gingerbread Bites are the first thing I had to do when I read the recipe. Besides, who can resist gingerbread in December?? What I absolutely love about those Gingerbread Bites is the fact that they are made in no time. I love Gingerbread Men, but hate to stand in the kitchen for two hours to finish one batch of pastry.<br />
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Since the recipe is written purely humorously, I present it to you just as it is. You can find it <a href="http://www.thugkitchen.com/frosted_gingerbread_bites" target="_blank">here.</a></div>
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1 ½ cups flour<br />
2 tea spoons ground ginger<br />
1 tea spoon ground cinnamon<br />
¼ tea spoon ground allspice<br />
1 tea spoon baking powder<br />
½ tea spoon baking soda<br />
½ cup brown sugar<br />
½ teaspoon salt<br />
1 cup canned coconut milk<br />
½ cup blackstrap molasses</div>
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For the frosting:<br />
1 table spoon coconut milk<br />
¾ tea spoon lemon juice<br />
1/3 cup powder sugar, sifted </div>
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Warm the oven to 350 degrees. Grease and flour an 8 x 8 baking pan and put a square of parchment paper at the bottom so this motherfucker won’t stick. Grab a medium bowl and dump in the flour, spices, baking powder, baking soda, sugar, and salt. Whisk all that shit around to get out any brown sugar clumps.</div>
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In a small saucepan mix together the coconut milk and the molasses. Put it over a medium low heat until the mixture just starts to bubble on the edges. Slowly whisk the coconut milk mixture into the dry ingredients until there aren’t any more dry spots. The batter is going to be thick like a brownie batter but a little spongy. Calm the fuck down before you email me and just trust that shit is correct. Pour the batter into the baking pan and gently move it around so that it is mostly even. Bake for 25-30 minutes. An easy way to check if it’s done is to poke the middle of that motherfucker with a toothpick and if it comes out clean, it’s done.</div>
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Once you see that shit is done, pull it out of the oven and let it cool for 10 minutes. Be sure to turn the oven off. Go check that shit right now, since we’re talking about it. Now you should be able to gently slide the cake out of the pan and let it finish cooling on a wire rack or plate or whateverthefuck you got. When it’s cool enough, cut it up into two-inch squares. If you want to frost that shit, I recommend doing it the day you serve the bites. </div>
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FROSTING:</div>
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Grab a small saucepan and gently warm the coconut milk at a low-medium heat for just about 15-30 seconds. You don’t want that shit boiling, just hot. Turn off the heat and whisk in the powdered sugar and lemon juice. If the frosting looks too thin, add a little more powdered sugar. Before it starts to harden, take a spoon and drizzle it over the cake. Crisscross the drizzle and make it look all fancy or just pour that shit on if you don’t give a fuck.</div>
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Maja http://www.blogger.com/profile/04054369041532902538noreply@blogger.com6tag:blogger.com,1999:blog-9203394814059474302.post-15378390328741597022014-11-24T09:00:00.000+01:002014-11-24T09:00:00.975+01:00It is Monday.And you clearly need a good laugh.<span id="fullpost">
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Have a nice day!</div>
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Maja http://www.blogger.com/profile/04054369041532902538noreply@blogger.com0tag:blogger.com,1999:blog-9203394814059474302.post-83327006644478729552014-10-25T15:58:00.000+02:002014-10-25T15:58:12.482+02:00Carob Cake Bars<div style="text-align: justify;">
One of my dearest friends gave me a package of Carob Powder for my birthday. At first I was overwhelmed because the only childhood memory of carob is somehow a blur, but also horrible. I just couldn't stand carob when I was a kid; the smell and the looks were awful. </div>
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My birthday is in August and until this day I just couldn't find any good-looking recipe on the internet with carob powder as the main ingredient. Crazy, right? Do people resent carob powder as much as I did? Anyway, I called my grandma for advice and she gave me the following recipe. It included chocolate so I decided to give it a try. Guess what, I am hooked! The carob powder is not dominant in these bars, and I love that it has some fruity flavor because of the apple. Carob powder for the win.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikjN8q_fqdMDOza55Zp9ZzSW-Su8gvAEYChUdgxCVroVSxK0B6VCRuLEmcnVwqyaUYV_ut2AbxNegYPGEzo4lRtSqooZrynxox9LE5XgK3KmMh1dsgTZqLD-9BXIVT8O7h-hMxwCPere4e/s1600/Carob+Cake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikjN8q_fqdMDOza55Zp9ZzSW-Su8gvAEYChUdgxCVroVSxK0B6VCRuLEmcnVwqyaUYV_ut2AbxNegYPGEzo4lRtSqooZrynxox9LE5XgK3KmMh1dsgTZqLD-9BXIVT8O7h-hMxwCPere4e/s1600/Carob+Cake1.jpg" height="240" width="320" /></a></div>
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2 cups milk</div>
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2 cups carob powder</div>
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2 cups sugar</div>
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2 cups self-raising flour</div>
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1 cup sunflower oil (or any other neutral oil)</div>
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4 eggs</div>
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1 apple, peeled and grated</div>
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For the chocolate ganache:</div>
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2 cups semi-sweet chocolate chips</div>
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1/2 cup sunflower oil</div>
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Put all of the ingredients in your stand mixer and mix it up. You can also use a hand-mixer, if you wish. Pour the batter into a greased baking tin of your choice (the bigger the tin, the flatter your bars will be) and bake for 25 minutes on 190°C. Once baked, let cool and prepare the chocolate ganache meanwhile. </div>
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For the world's easiest chocolate ganache just put the chocolate chips and oil in a small oven-proof dish and put it in the still hot oven. Leave it there for five minutes, then stir until smooth. Now pour the ganache over the bars. Leave to cool completely. </div>
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Enjoy!</div>
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Maja http://www.blogger.com/profile/04054369041532902538noreply@blogger.com2tag:blogger.com,1999:blog-9203394814059474302.post-65439841901960091732014-10-14T13:34:00.003+02:002014-10-14T13:34:53.353+02:00Pecan Date Bars<div style="text-align: justify;">
Hello dear TCB readers! Long time no see, right? I was literally shocked when I saw that there was no entry in September. Not even a <a href="http://thecakebaby.blogspot.com/search/label/Pinterest" target="_blank">Pinteresting</a> post. Wow! A lot has happened since I last posted a recipe. As you know I tend not to reveal much of my personal outside-the-blog life, but I sure can tell now that <i>life happens when you're busy making other plans</i>. </div>
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I am delighted to share a great recipe with you today. It is another vegan, no bake recipe which I love so much these days. Pecans are my number one snack - they are so nutritious and rich in taste you should definitely buy some. I carry a small zip-lock of pecans in my bag as an emergency when I get hungry or need a snack right away. </div>
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These bars are totally addictive. I love them as an afternoon snack or pre run fuel. You can even enjoy them for breakfast if you wish.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQoY9LbHNy0_ZfUjFIvqlmu4Z7FGNL0sVpmYEWgqLQq19_u4RoNI03ukhYuWIRMIkrAga6Gqh0z9_EEec5qOtcd76hNZVxBaE0eiyUiBhvWKzqPihkfLhDydOrraMnWAgPwKLpctRjr2AA/s1600/Pecan+Date+Bars1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQoY9LbHNy0_ZfUjFIvqlmu4Z7FGNL0sVpmYEWgqLQq19_u4RoNI03ukhYuWIRMIkrAga6Gqh0z9_EEec5qOtcd76hNZVxBaE0eiyUiBhvWKzqPihkfLhDydOrraMnWAgPwKLpctRjr2AA/s1600/Pecan+Date+Bars1.JPG" height="240" width="320" /></a></div>
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You need:</div>
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1 cup pecans</div>
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1 cup dates, pitted</div>
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1 cup shredded coconut</div>
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a pinch of salt</div>
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1/2 cup unsweetened dark chocolate (I used 80% cocoa)</div>
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Gather your ingredients and put them in your food processor. Mix until everything holds together and it is a sticky mess. </div>
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Put the mixture in a brownie pan or any other pan you have on hand (just make sure it is not too big). Press down with your hands firmly. Put the pan in the fridge for one hour to set. Meanwhile melt the chocolate - my trick is to put it in the microwave for one minute and there you have it. </div>
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After one hour, remove the pan from the fridge and drizzle the chocolate over the bars. Let cool in the fridge for another hour. Slice into bars and dig in.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaB6nxs9_9cdlliijY_L-_vHAyp0hXKpbfV52nwIO4FMQmuaN7_LoegHRohf-kI7zVrP0a0obNwLuBVVMtKqNj1yezic1w4PEOzYYbreRb6svhYCpyghl4v1CbhV8S4hX7cgKjPHBMOwFN/s1600/Pecan+Date+Nuts2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaB6nxs9_9cdlliijY_L-_vHAyp0hXKpbfV52nwIO4FMQmuaN7_LoegHRohf-kI7zVrP0a0obNwLuBVVMtKqNj1yezic1w4PEOzYYbreRb6svhYCpyghl4v1CbhV8S4hX7cgKjPHBMOwFN/s1600/Pecan+Date+Nuts2.JPG" height="240" width="320" /></a></div>
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Maja http://www.blogger.com/profile/04054369041532902538noreply@blogger.com0tag:blogger.com,1999:blog-9203394814059474302.post-31687178334362149092014-08-17T17:02:00.001+02:002014-08-17T17:10:31.871+02:00Chocolate Popsicles<div style="text-align: justify;">
Summer calls for ice cold desserts. I crave popsicles / ice cream / semifreddo's almost every night and therefore the ice pop mold I bought a few months ago comes in handy. There are many popsicle recipes on the internet, but I don't like the majority of them because it takes so much time to prepare all of the ingredients, and cook a syrup, and so on. These chocolate popsicles are made in no time and taste so amazingly like a chocolate cake. Plus, they're vegan!</div>
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What other excuse do you need for a brain freeze?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA6Fmb-NGHCoIw5CDnHvPELIYdw74Y2m5rkJaENBGvw94kXfY8xyWbUw4t2hNJpL7FW73yLXWMOdSrNPEnrqhzTG8sCGOKdiS7Z-USux_3cnJ0-te1akKYinlD4MZBgrvLJckST6J3TH73/s1600/chocolate+popsicle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA6Fmb-NGHCoIw5CDnHvPELIYdw74Y2m5rkJaENBGvw94kXfY8xyWbUw4t2hNJpL7FW73yLXWMOdSrNPEnrqhzTG8sCGOKdiS7Z-USux_3cnJ0-te1akKYinlD4MZBgrvLJckST6J3TH73/s1600/chocolate+popsicle.jpg" height="320" width="240" /></a></div>
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You need:</div>
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2 ripe bananas</div>
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2 table spoons cocoa</div>
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3 table spoons natural peanut butter</div>
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a dash of salt</div>
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1 tea spoon vanilla</div>
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Put all of the above ingredients in a blender. Mix until combined, use the pulse function to make sure everything is mixed and there are no banana chunks. </div>
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Pour the mixture in a popsicle mold. </div>
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Freeze overnight or for at least 5 hours.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjizhgqDlM9A-mNRMDRYC5Jw7T95bioa5tkuJ5vmAjWoNfBDRomnabuwPUw6YjPwmsu0-w3RXGOHGJrbK5uttIUnuXEU-QZINCKCWNk80ggSpnF_fqgLyztEHTjThvQEZTOjzwvEOpQYDKU/s1600/IMG_20140727_155441.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjizhgqDlM9A-mNRMDRYC5Jw7T95bioa5tkuJ5vmAjWoNfBDRomnabuwPUw6YjPwmsu0-w3RXGOHGJrbK5uttIUnuXEU-QZINCKCWNk80ggSpnF_fqgLyztEHTjThvQEZTOjzwvEOpQYDKU/s1600/IMG_20140727_155441.jpg" height="401" width="640" /></a></div>
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Maja http://www.blogger.com/profile/04054369041532902538noreply@blogger.com0tag:blogger.com,1999:blog-9203394814059474302.post-64558119418702069962014-07-09T20:04:00.001+02:002014-07-09T20:04:51.569+02:00Orange Pancakes (Vegan)<div style="text-align: justify;">
Everyone who loves pancakes get ready. These pancakes will blow your mind. They are so easy to do (3 ingredients!) and taste like fresh oranges squeezed into it. Okay, I really love pancakes and since I try to veganize some of my favorite recipes (nothing major, just trying to eat healthier) I came up with this one. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir5_Jl4qFr80_7EjDd7sIz1wZaVkSrz12xhEn6MXaIDNtfPeLHLiLirTHtx_960j3x_Ry2-MfCd2HMa-nniPr-4hc44VU7LOIn9ReTB6EPgMB1FBWYx6IeMcGLfrx6ryDWezF-1955SeOC/s1600/IMG_20140702_082156.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir5_Jl4qFr80_7EjDd7sIz1wZaVkSrz12xhEn6MXaIDNtfPeLHLiLirTHtx_960j3x_Ry2-MfCd2HMa-nniPr-4hc44VU7LOIn9ReTB6EPgMB1FBWYx6IeMcGLfrx6ryDWezF-1955SeOC/s1600/IMG_20140702_082156.jpg" height="240" width="320" /></a></div>
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1 cup plain flour</div>
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1 1/2 cup fresh orange juice</div>
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1 table spoon baking powder</div>
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Mix the above ingredients until combined. Bake pancakes. Serve with blueberry jam or plain. Eat. </div>
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Now go and bake some! You can thank me later. :)</div>
Maja http://www.blogger.com/profile/04054369041532902538noreply@blogger.com0tag:blogger.com,1999:blog-9203394814059474302.post-34358866573725304622014-06-26T10:07:00.003+02:002014-06-26T10:07:57.486+02:00Mini Vegan Cheesecakes<div style="text-align: justify;">
Hello dear readers! It feels so good to be back again. This past month was crazy - with some health issues, and mentally I wasn't quite prepared to blog. I am glad that it's all behind me and I can focus on much more positive and fun things. </div>
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<a href="http://media-cache-ec0.pinimg.com/736x/44/37/17/443717b6a6ce36afc3c6b63532a370fe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://media-cache-ec0.pinimg.com/736x/44/37/17/443717b6a6ce36afc3c6b63532a370fe.jpg" height="240" width="320" /></a></div>
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Sometimes when life gets difficult, I crave something sweet but don't want to bake and go through the whole process of it. Ahh, the cosiness of no-bake desserts!</div>
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So, I came over <a href="http://www.boobeefoodee.si/blog/presni-veganski-mini-borovnicev-cheesecake/" target="_blank">this blog</a> and found the perfect little treat to do. It takes some time to make it because you have to soak the cashews, but it is worth the try! I prefer making such treats late at night, and then finishing it the next morning before work. Then I know a little something will wait for me in the fridge when I come home.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij2WJiq_W-bVXzVaLKJ0MLUPvDqGKGLu2o73-wFAraLRYovUFcYVgOd0IH-paVHxWqyBmcqX7v9sBgZ3Osi2Ewb90eAKBioAsy6b-G2MYPATLZ_zjCOSPnZN7B5pX4QtjBq38Y0WPIXhPX/s1600/IMG_20140622_163208.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij2WJiq_W-bVXzVaLKJ0MLUPvDqGKGLu2o73-wFAraLRYovUFcYVgOd0IH-paVHxWqyBmcqX7v9sBgZ3Osi2Ewb90eAKBioAsy6b-G2MYPATLZ_zjCOSPnZN7B5pX4QtjBq38Y0WPIXhPX/s1600/IMG_20140622_163208.jpg" height="201" width="320" /></a></div>
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4 table spoons cashews</div>
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1 table spoon agave</div>
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4 table spoons coconut, shredded</div>
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2 table spoons oats</div>
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fruit of choice for the topping</div>
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Put the cashews in a bowl, pour enough water over it and leave to soak over night. The next day, put the cashews, agave and coconut in a blender (I use my Magic Bullet) and blend until smooth.</div>
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Put the oats in a small saucepan, add two tablespoons water and cook for two minutes or until the oats soak up the water. </div>
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Prepare a mini pie dish by covering it with foil. Spread the oats thinly on the bottom and put in the fridge for a few minutes. Then put the cashew batter over the oats, slightly pressing it down with the backside of a spoon or a spatula. Put your fruit on top and let sit in the fridge for a few hours to cool completely.</div>
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Maja http://www.blogger.com/profile/04054369041532902538noreply@blogger.com0tag:blogger.com,1999:blog-9203394814059474302.post-29348335562812023392014-05-27T12:00:00.000+02:002014-05-27T12:00:05.466+02:00Chia Fresca<div style="text-align: justify;">
Hot summer days are just around the corner and I can't wait to relax at the pool. Nothing better than a cool drink in your hands, a great book, good friends and music. With a proper drink I mean water, of course. You can add a twist to your daily water intake by adding some Chia seeds. What you'll get is a natural energy drink called Chia Fresca. It is an amazing drink and so easy to do.</div>
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When drinking this in public, a lot of people will stare at your bottle suspiciously because it looks really amazing. Probably they won't ask you what it is, though. </div>
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You need:</div>
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<br /></div>
<div style="text-align: center;">
2 table spoons Chia seeds</div>
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1,5 litres water</div>
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Pour the water into a glass or bottle, add the Chia seeds and mix well. Let sit for 15 minutes, then mix again to break the clumps. Enjoy! </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNsnvhIvJj5DM7zbpp0ijYT5JTnsAytBPnbyVms-67m2Um5vt-Iwin5Txj1yiFG-Jx7V-mSnkIcjAdQZVSpKMtwh4POOTK36TpME6KNepZhxlHfls2wQX1H-e2uwIXHwwkbhBP11hRx3NL/s1600/IMG_20140521_114003.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNsnvhIvJj5DM7zbpp0ijYT5JTnsAytBPnbyVms-67m2Um5vt-Iwin5Txj1yiFG-Jx7V-mSnkIcjAdQZVSpKMtwh4POOTK36TpME6KNepZhxlHfls2wQX1H-e2uwIXHwwkbhBP11hRx3NL/s1600/IMG_20140521_114003.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Look at those little energy seeds!</td></tr>
</tbody></table>
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Maja http://www.blogger.com/profile/04054369041532902538noreply@blogger.com2tag:blogger.com,1999:blog-9203394814059474302.post-83893011011755746222014-05-22T09:45:00.001+02:002014-05-22T09:45:23.569+02:00Chia Banana BreadLet me introduce you to my latest obsession: <span id="fullpost">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEMwvlr3lylvNUGoljhWUi-v0BppnT2f10H1aPNX9zfSeE29NvkhaJKyioYN5JWrT3ZOfQUuuKTmayZ7CClGxWn1V-_tqKKnLSMB7ARYnnHfPeEtLoREC0O5tCc91LmSxmI4H0RYF4dTGF/s1600/IMG_20140521_113918.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEMwvlr3lylvNUGoljhWUi-v0BppnT2f10H1aPNX9zfSeE29NvkhaJKyioYN5JWrT3ZOfQUuuKTmayZ7CClGxWn1V-_tqKKnLSMB7ARYnnHfPeEtLoREC0O5tCc91LmSxmI4H0RYF4dTGF/s1600/IMG_20140521_113918.jpg" height="320" width="240" /></a></div>
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I absolutely love Chia seeds. They are so rich in fibre, protein and omega-3. You can easily add chia seeds to your diet; I sprinkle them over pancakes, blend them into my smoothie, or just enjoy them on my banana. A friend introduced me to this little superfood seeds and I can't have enough of them.</div>
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<div>
Banana bread with chia seeds is also a great way to sneak some superfood into your diet. This is such an easy recipe for banana bread, and it also contains chocolate!</div>
<div>
<span style="font-size: x-small; text-align: center;">Recipe adapted from </span><a href="http://www.fromthelittleyellowkitchen.com/2014/02/11/chia-banana-bread-with-chocolate-chips-no-oil-butter-or-yogurt/" style="text-align: center;" target="_blank"><span style="font-size: x-small;">here</span>.</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijqJhaSI5F6q74McFabjeoXk48yHN757P33Cx4aT9OPNZdGwEVBfI5UkddgMDds8zcYsBywk0Hc77bps3I_Oq8-_PyoOQKBC-YXqtp8OQom82XWqs-fmx3xMd4SjBfNM0uY0ht8O9sJWp6/s1600/IMG_20140512_1511180.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijqJhaSI5F6q74McFabjeoXk48yHN757P33Cx4aT9OPNZdGwEVBfI5UkddgMDds8zcYsBywk0Hc77bps3I_Oq8-_PyoOQKBC-YXqtp8OQom82XWqs-fmx3xMd4SjBfNM0uY0ht8O9sJWp6/s1600/IMG_20140512_1511180.jpg" height="320" width="240" /></a></div>
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You need:</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
1/2 cup chia gel (1/2 cup water with 1 table spoon chia seeds; soaked for 30 minutes)</div>
<div style="text-align: center;">
1/2 cup light brown sugar</div>
<div style="text-align: center;">
1 tea spoon vanilla</div>
<div style="text-align: center;">
2 eggs</div>
<div style="text-align: center;">
3 very ripe bananas</div>
<div style="text-align: center;">
1 1/4 cup whole wheat flour</div>
<div style="text-align: center;">
1/2 cup ground almonds</div>
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1 tea spoon baking soda</div>
<div style="text-align: center;">
2 table spoons chocolate chips (or more, if you wish :)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Preheat the oven to 200°C. Put the chia gel into a small bowl and mix it up with an immersion blender. Add the sugar, eggs, vanilla and bananas. Mix until well combined. Combine the dry ingredients in a separate bowl. Gradually add the wet ingredients to the dry ones and mix until just combined (with a fork or spatula). Pour into a greased loaf pan and bake for 40 minutes.</div>
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Maja http://www.blogger.com/profile/04054369041532902538noreply@blogger.com0tag:blogger.com,1999:blog-9203394814059474302.post-11393896415800745482014-05-11T17:46:00.000+02:002014-05-16T08:32:09.557+02:00Strawberry-Yogurt Pops<div style="text-align: justify;">
Can you believe it's May already? Summer days are just around the corner and I can't wait to wear flip-flops and sip iced coffee in the back yard. It was hot and humid the other day, and home-made strawberry pops were just the perfect treat to make. I recently bought a popsicle mold, and it was the purchase of the month. Seriously. I love frozen yogurt, but hate spending so much money on the store-bought one.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggBgR6E8a48Xd2o-loDAIQupKr0m_7CTdnvtv0yYZHrCyGqhabvUBM-ByhCZWXjS6pysoe294B-DmhYDJwl4iiFuzY8RdyCaS374q1hWUcFvHgd9UoyZk4fjiQykfLzHvut5kC-4D7dsne/s1600/IMG_20140510_125253.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggBgR6E8a48Xd2o-loDAIQupKr0m_7CTdnvtv0yYZHrCyGqhabvUBM-ByhCZWXjS6pysoe294B-DmhYDJwl4iiFuzY8RdyCaS374q1hWUcFvHgd9UoyZk4fjiQykfLzHvut5kC-4D7dsne/s1600/IMG_20140510_125253.jpg" height="240" width="320" /></a></div>
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The peanut snuck her way onto the blog today as she approved the recipe. She has taste! </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsxNQ2WW0GSTH_JEj-oa9AIcSO1nFtKsi73m7LUFumGn2W4QZ3f710Z9m0UMVUz1PAnwGkAf_Hx8emW_emwQdKwQKOng02mD8rxxMTLM-pT1n-ZgNdjF2Mf-YIibYgxbjV3iIXQvRqZH-q/s1600/IMG_20140510_125342.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsxNQ2WW0GSTH_JEj-oa9AIcSO1nFtKsi73m7LUFumGn2W4QZ3f710Z9m0UMVUz1PAnwGkAf_Hx8emW_emwQdKwQKOng02mD8rxxMTLM-pT1n-ZgNdjF2Mf-YIibYgxbjV3iIXQvRqZH-q/s1600/IMG_20140510_125342.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: justify;"><i>I couldn't get a proper picture of her eating because she is so quick.</i></span></td></tr>
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You need:</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
1 cup strawberries</div>
<div style="text-align: center;">
1/2 cup Greek Yogurt</div>
<div style="text-align: center;">
1 table spoon honey (optional)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Put the strawberries in a blender and mix until smooth. Add the honey and mix well. Spoon the strawberry mixture in a popsicle mold, half full. Put the yogurt on top and insert a wooden stick into each popsicle. Freeze the pops completely before serving (best overnight).<br />
<br />
<br />
<br />
<br />
<br />
<div style="text-align: left;">
<span style="font-size: x-small;"><i>Added to <a href="http://www.4you-withlove.com/2014/05/5-frozen-treats-project-stash-link-party.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+blogspot%2FCjnEa+%284+You+With+Love%29" target="_blank">this</a> link-up party.</i></span></div>
</div>
Maja http://www.blogger.com/profile/04054369041532902538noreply@blogger.com0tag:blogger.com,1999:blog-9203394814059474302.post-49098429259000951532014-05-07T12:00:00.000+02:002014-05-08T09:04:23.207+02:00Vegan Banana - Date Buns<div class="separator" style="clear: both; text-align: justify;">
My dad is the biggest anti-vegan I've ever met. He truly believes that there is nothing better than meat for dinner and he will never ever eat any vegan dessert. Sometimes I trick him by not telling him what a certain (vegan and non-vegan) dish contains - this is the only way he even tries it. Last week however, he came to me and said he had found a great looking recipe and if I want to give it a try. Can you believe it? Of course I made a vegan dessert for him, and he loved it. He even requested another batch the following day. Win-win.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiasXHLxWXCoG-Z3KpC46kg2zEUwx2esA7mw6Zl7R8LfNn2uOpXncWffWXQe1aZy9er7sk-WEY5itBCtJbeCoInC_iqFPMK_a7WO7rPkNf8StLQREfKAsQ9FCYj37yTuoAqDjAUbPAa3TEI/s1600/IMG_20140501_154103.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiasXHLxWXCoG-Z3KpC46kg2zEUwx2esA7mw6Zl7R8LfNn2uOpXncWffWXQe1aZy9er7sk-WEY5itBCtJbeCoInC_iqFPMK_a7WO7rPkNf8StLQREfKAsQ9FCYj37yTuoAqDjAUbPAa3TEI/s1600/IMG_20140501_154103.jpg" height="240" width="320" /></a></div>
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<b>You need:</b></div>
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100 ml lukewarm water</div>
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150 grams whole-wheat flour</div>
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50 grams all-purpose flour</div>
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3 table spoons light muscovado sugar</div>
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pinch of salt</div>
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1 table spoon dry active yeast</div>
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3 table spoons olive oil</div>
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<b>For the filling:</b></div>
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8 dates</div>
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1 banana</div>
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Put the yeast, sugar and warm water in a small bowl and mix well. Set aside, in a warm place (I love using the microwave or the oven), cover and leave it there for 10 minutes. Meanwhile, mix together all of the other ingredients and make a hole (for the yeast) in the middle. </div>
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Combine with the yeast and mix well, first with a wooden spoon and then knead until you get a nice, stretchy dough. Cover and let sit for one hour in a warm place.</div>
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After one hour, knead the dough one last time and roll it out, about 2 centimetres thick. Use a glass to cut out individual circles and put them on parchment paper. </div>
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Put the dates in a small bowl and pour some hot water over them, leave them in it for five minutes, then cut them into small pieces. Cut the banana into thin pieces. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRi0f0Sbv081F0l90VnIdZSqSn_tOSScbRuPlDkoN-VOSBZdRSrQmmWb56Sd-E_OPbEyjtnd-1b8QV8wZoNhDpYjdl5nM8uvBGUBPElRrUh4EU_SDzDTVsMiq_PG3Bxya34v_Rh1_zloRN/s1600/IMG_20140502_112451.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRi0f0Sbv081F0l90VnIdZSqSn_tOSScbRuPlDkoN-VOSBZdRSrQmmWb56Sd-E_OPbEyjtnd-1b8QV8wZoNhDpYjdl5nM8uvBGUBPElRrUh4EU_SDzDTVsMiq_PG3Bxya34v_Rh1_zloRN/s1600/IMG_20140502_112451.jpg" height="320" width="240" /></a></div>
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Put two slices of banana, with a few dates on top on the buns. Cover with another circle of dough, press the edges firmly with your fingers so the two parts will not separate while baking. </div>
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Put the buns into a preheated oven (to 50°C) and let them rise for ten minutes. After that, turn the heat up to 180°C and bake for 20 minutes, or until golden.</div>
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Let them cool down completely, then sprinkle the buns generously with powder sugar and enjoy.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVsFPGk8E8AoFJpT3AUAbLr9xLEr7KfGQUsK1mT-6Z99V8UfhdFP-16b6sEb8FsEkPBZFfHbpxGVU0R7gpSk_KLenY7tlrZosceV-ieiMTXvGnX4zjgIVx0PovI-hy_6hF0kD4rFo7sPwA/s1600/IMG_20140502_113059.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVsFPGk8E8AoFJpT3AUAbLr9xLEr7KfGQUsK1mT-6Z99V8UfhdFP-16b6sEb8FsEkPBZFfHbpxGVU0R7gpSk_KLenY7tlrZosceV-ieiMTXvGnX4zjgIVx0PovI-hy_6hF0kD4rFo7sPwA/s1600/IMG_20140502_113059.jpg" height="320" width="240" /></a></div>
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</span>Maja http://www.blogger.com/profile/04054369041532902538noreply@blogger.com0tag:blogger.com,1999:blog-9203394814059474302.post-74546372535117480922014-05-02T14:31:00.001+02:002014-05-04T07:27:39.022+02:00Sesame Seed Buns<div class="separator" style="clear: both; text-align: justify;">
My best friend came to visit the other day and she always brings something delicious. This time she brought me these amazing Sesame seed buns. If you like sesame seeds and buttery pastry, you'll love these buns! I demolished a ton of these within minutes and I want to share her recipe with you.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikGHxKW6ughZYi0-bnQVPQuHtoC-Nubd4NE453aPimAgqZkKA8T_QO8E4w1TVDULvSvsAgvsyrM0Az2vMBhLMuGcB3SJSyMeLJqKT05irv_y9Nmu4obNe5tgfGEx4k975hMOoH40wbJ69D/s1600/IMG_20140406_122222.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikGHxKW6ughZYi0-bnQVPQuHtoC-Nubd4NE453aPimAgqZkKA8T_QO8E4w1TVDULvSvsAgvsyrM0Az2vMBhLMuGcB3SJSyMeLJqKT05irv_y9Nmu4obNe5tgfGEx4k975hMOoH40wbJ69D/s1600/IMG_20140406_122222.jpg" height="255" width="320" /></a></div>
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<div class="MsoNormal" style="text-align: center;">
<span style="font-family: inherit;"><b>For the dough:</b></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span style="font-family: inherit;">700 grams
flour</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span style="font-family: inherit;">1 active dry
yeast (7 grams)</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span style="font-family: inherit;">1 table spoon
sugar</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span style="font-family: inherit;">200 ml
lukewarm milk</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span style="font-family: inherit;">100 ml
sunflower oil</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span style="font-family: inherit;">A dash of
salt</span></div>
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<br /></div>
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<span style="font-family: inherit;"><b>For the
filling:</b></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span style="font-family: inherit;">250 grams
butter or margarine, at room temperature</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span style="font-family: inherit;">2 egg yolks
+ 1 for the top</span></div>
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<span style="font-family: inherit;">Mix the
butter with two egg yolks with a hand mixer. </span></div>
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<div class="MsoNormal" style="text-align: center;">
<span style="font-family: inherit;">Mix together the yeast, sugar and warm milk and let sit for
a few minutes, or until it starts to bubble. Then, mix together the flour, oil,
salt and the prepared yeast. Use your hands to knead a soft, light dough. </span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: inherit;">Form the dough into two buns, put in a bowl,
cover with a </span>tea towel<span style="font-family: inherit;"> and let rise for one hour (make sure you put the dough in
a warm place, like a turned off oven or microwave). After the dough has doubled
in size, roll each bun out into a square and smear with the filling. </span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: inherit;">Roll the
dough from the narrower end up, like making a jelly roll. Make sure you roll it
tight, enclosing the filling. Once rolled, cut the roll into small triangles.
Spread the egg yolk over the top and sprinkle with sesame seeds. </span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: inherit;">Bake for 25
minutes, or until golden.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><br /></span>
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<div style="text-align: left;">
<span style="font-family: inherit; font-size: x-small;">Added to <a href="http://www.bedifferentactnormal.com/2014/05/show-tell-saturday-050314.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+BeDifferentactNormal+%28Be+Different...Act+Normal%29" target="_blank">this</a> and <a href="http://willcookforsmiles.com/2014/05/show-stopper-saturday-link-party-pasta-dish-features.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+WillCookForSmiles+%28Will+Cook+For+Smiles%21%29" target="_blank">this</a> link-up party.</span></div>
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</span>Maja http://www.blogger.com/profile/04054369041532902538noreply@blogger.com0tag:blogger.com,1999:blog-9203394814059474302.post-52283533426947154872014-04-20T16:26:00.000+02:002014-04-26T15:44:38.269+02:00The Oh She Glows Coobook Review + Chilled Chocolate Espresso Torte<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIEiEpS6IyG90U9a5lhOQ8SB-hpdwBKYBdiTCt4vkyIcefluhx4OeSbxs6tHELR-Abq1uwtO24dqU16PLOVE6cziBHWk6Vqo-xpBtNzfSshv4Hr8xGx4SFeiOJlXav1gcj-0ded348F4Vo/s1600/ohsheglowsbothcovers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIEiEpS6IyG90U9a5lhOQ8SB-hpdwBKYBdiTCt4vkyIcefluhx4OeSbxs6tHELR-Abq1uwtO24dqU16PLOVE6cziBHWk6Vqo-xpBtNzfSshv4Hr8xGx4SFeiOJlXav1gcj-0ded348F4Vo/s1600/ohsheglowsbothcovers.jpg" height="213" width="320" /></a></div>
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Angela Liddon started her <i><a href="http://ohsheglows.com/" target="_blank">Oh She Glows</a></i> Blog in 2008, where she shared her love of vegan food with her readers. Five years later she finally released her cookbook.<br />
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The book is divided into 10 recipe chapters: Breakfast, Smoothies, Juices and Tea, Appetizers, Salads, Soup, Entrees, Sides, Power Snacks, Desserts, and Homemade Staples. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuGeyk3Gl7rbkTLzSzlp-6iBT-vuAPbpot8DwYLBqMsuXsxDfOYGy_3iJjgY8hQvCpMAEb46m-6XqB17aJU8phvutyuhYRJAzMi3EzRIY3NdzSE9BRpGBZcm8FTrEXRO1ZU_FNJPMbUwU3/s1600/ohsheglows1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuGeyk3Gl7rbkTLzSzlp-6iBT-vuAPbpot8DwYLBqMsuXsxDfOYGy_3iJjgY8hQvCpMAEb46m-6XqB17aJU8phvutyuhYRJAzMi3EzRIY3NdzSE9BRpGBZcm8FTrEXRO1ZU_FNJPMbUwU3/s1600/ohsheglows1.png" height="320" width="257" /></a></div>
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Accompanying the delicious recipes are the most amazing pictures of food I have ever seen. It makes you fall in love with food, again. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc2CQjbVZaz_Xf_NvarCukG8L4o6iGllU_pIoyv8PTdBPM_KjLh3qIBsaz36kEdAFnFdm5EYKjfc3-sIZyVRCKg8Gj25Eqlj0_TdQRvMuA8IKPFVjPKFFIi3jISRi2jrhznXFy96GjvDtE/s1600/ohsheglows2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc2CQjbVZaz_Xf_NvarCukG8L4o6iGllU_pIoyv8PTdBPM_KjLh3qIBsaz36kEdAFnFdm5EYKjfc3-sIZyVRCKg8Gj25Eqlj0_TdQRvMuA8IKPFVjPKFFIi3jISRi2jrhznXFy96GjvDtE/s1600/ohsheglows2.png" height="320" width="255" /></a></div>
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Before you flick to the recipes, Angela explains the importance of some vegan foods, like Nuts, Soy Products, Herbs etc. I like that because you can learn more about the importance of certain food. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghndLW4ETC1UdfeR1c4aZYE_9uiUb_2js69OZrcJW_cR1tNfbWMQbw_InRKwD13hpPsv7mGjvvQ8ACCy2AWdyZdKuz1IAm01POUQTqL-m5wVz5862CifcyhGcx1-a-aPaiJYTeCMJoHlvY/s1600/ohsheglows3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghndLW4ETC1UdfeR1c4aZYE_9uiUb_2js69OZrcJW_cR1tNfbWMQbw_InRKwD13hpPsv7mGjvvQ8ACCy2AWdyZdKuz1IAm01POUQTqL-m5wVz5862CifcyhGcx1-a-aPaiJYTeCMJoHlvY/s1600/ohsheglows3.png" height="320" width="258" /></a></div>
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I am not vegan, but I like to mix things up and there is nothing wrong with eating healthy food.</div>
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It can be purchased on <a href="http://www.amazon.com/Oh-She-Glows-Cookbook-Recipes/dp/1583335277/ref=sr_1_1?s=books" target="_blank">Amazon</a>, <a href="http://www.bookdepository.com/Oh-She-Glows-Cookbook-Angela-Liddon/9781583335277" target="_blank">The Book Depository</a> or <a href="https://itunes.apple.com/us/book/the-oh-she-glows-cookbook/id663459556?mt=11" target="_blank">iBooks</a>.</div>
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<span style="font-family: inherit;">I decided to try the <b>Chilled Chocolate Espresso Torte</b> because I loved the description of it. I have to admit though, I was sceptical when I saw that the filling is made out of cashews (?!) and cocoa. Ok, cocoa I love, but cashews in a dessert? Let me tell you, the smell of this filling is so amazing, I can't even describe. I have never baked something so amazingly smelling. I could live off this pie forever. </span></div>
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<span style="font-family: inherit;">You need:</span></div>
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<span style="font-family: inherit;">For the toasted hazelnut crust:</span></div>
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<span style="font-family: inherit;">¾ cup hazelnuts</span></div>
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<span style="font-family: inherit;">¼ cup coconut oil</span></div>
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<span style="font-family: inherit;">3 table spoons maple syrup</span></div>
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<span style="font-family: inherit;">¼ tea spoon fine-grain sea salt</span></div>
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<span style="font-family: inherit;">½ cup gluten-free oat flour</span></div>
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<span style="font-family: inherit;">1 cup gluten-free rolled oats</span></div>
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<span style="font-family: inherit;">For the chocolate filling:</span></div>
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<span style="font-family: inherit;">1 ½ cups cashews, soaked</span></div>
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<span style="font-family: inherit;">2/3 cup agave nectar</span></div>
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<span style="font-family: inherit;">½ cup coconut oil</span></div>
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<span style="font-family: inherit;">1/3 cup cocoa powder</span></div>
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<span style="font-family: inherit;">1/3 cup dark chocolate chips, melted</span></div>
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<span style="font-family: inherit;">2 tea spoons vanilla extract</span></div>
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<span style="font-family: inherit;">½ tea spoon fine-grain sea salt</span></div>
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<span style="font-family: inherit;">½ tea spoon espresso powder (optional)</span></div>
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<span style="font-family: inherit;">Make the crust, first. Preheat the oven to 180°C. Lightly
grease a 23 cm pie dish with coconut oil.</span></div>
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<span style="font-family: inherit;">In a food processor, process the hazelnuts into a fine crumb
with the texture of sand. Add the coconut oil, maple, sugar, salt, espresso
powder, and oat flour and process again until the dough comes together. Finally,
add the rolled oats and pulse until they are chopped, but still have some
texture to them. The dough should stick together slightly, if not, add some
more maple syrup.</span></div>
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<span style="font-family: inherit;">Use your fingers and crumble the dough over the pie dish
evenly. Starting from the middle, press the dough firmly into the dish, moving
outward and upward along the side of the dish. Bake the crust fro 10 to 13
minutes, until golden. Remove from the oven and set aside to cool for 15
minutes.</span></div>
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<span style="font-family: inherit;">Make the filling. Drain and rinse the cashews. In a blender,
combine the cashews, agave, oil, cocoa powder, melted chocolate, vanilla, salt
and espresso powder. Blend on high, until the filling is smooth. Pour over the
prepared crust, smoothing out the top evenly. Garnish with chocolate shavings,
coconut, or as I did – with hazelnuts.</span></div>
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<span style="font-family: inherit;">Place the pie in the freezer (uncovered) for a couple of
hours, then cover the dish with foil and freeze overnight. Remove the pie from
the freezer and let sit for ten minutes before serving.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC4qnmoGXWlh9jgY2PqQb6ueCmQcx0DwQS0X1RtlGPotkHq-s0kQZcuK2a0MzdCeorNUmTECAGaLcfB7V3hR94wCcdEs5Ck9R6Ad6aCP2EBs1T5SHI30IJH539ITvVEDal8Dtw7CCQFkpq/s1600/IMG_20140407_094358.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC4qnmoGXWlh9jgY2PqQb6ueCmQcx0DwQS0X1RtlGPotkHq-s0kQZcuK2a0MzdCeorNUmTECAGaLcfB7V3hR94wCcdEs5Ck9R6Ad6aCP2EBs1T5SHI30IJH539ITvVEDal8Dtw7CCQFkpq/s1600/IMG_20140407_094358.jpg" height="240" width="320" /></a></div>
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<b style="background-color: white; color: #222222; font-family: 'Times New Roman', serif; font-size: 16px;"><span style="color: #1f497d; font-family: Arial, sans-serif; font-size: 10pt;">Reprinted by arrangement with AVERY, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © GLO BAKERY CORPORATION, 2014.</span></b></div>
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<span style="font-size: xx-small;">Recipe added to <a href="http://www.bedifferentactnormal.com/2014/04/show-tell-saturday-042614.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+BeDifferentactNormal+%28Be+Different...Act+Normal%29" target="_blank">this link up party.</a></span></div>
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Maja http://www.blogger.com/profile/04054369041532902538noreply@blogger.com0tag:blogger.com,1999:blog-9203394814059474302.post-48054704241769004492014-04-13T17:13:00.001+02:002014-04-13T17:17:04.230+02:00Chocolate Almond Cookies<div style="text-align: justify;">
Whenever I go grocery shopping I always buy things I don't actually need. My heart skips a beat when I see that familiar red "sale" sign. Almonds were on sale the other day and I couldn't resist buying a bag. Come on, I wanted to resist the urge of baking because I simply don't have time these days (writing an MA Thesis, blogging and a job keeps me occupied), but when I saw Lorraine's recipe for Chocolate Almond Cookies I knew the almonds were a good purchase.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihKJQx9nJopATs_pZNZ8E7DWr-ytCdOhyvcooz3xXg21wHv_NkOOmzL6t0Ys_rAXLJ3ldj4bOpaKg6AXz-MRi-B1_ZwMeTnQnAvzco9c0BH0ztYil0UFdOYMHv-IWG8lxDYWFwQ0k13c40/s1600/choco_almond_cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihKJQx9nJopATs_pZNZ8E7DWr-ytCdOhyvcooz3xXg21wHv_NkOOmzL6t0Ys_rAXLJ3ldj4bOpaKg6AXz-MRi-B1_ZwMeTnQnAvzco9c0BH0ztYil0UFdOYMHv-IWG8lxDYWFwQ0k13c40/s1600/choco_almond_cookies.jpg" height="320" width="240" /></a></div>
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<span style="font-size: x-small;">Recipe adapted from Lorraine Pascale's A Lighter Way to Bake</span> (<a href="http://thecakebaby.blogspot.com/2014/04/lorraine-pascales-lighter-way-to-bake.html" target="_blank">My review</a>)</div>
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You need:</div>
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<span style="font-family: inherit;">50g butter</span></div>
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<span style="font-family: inherit;">50g light brown sugar (I am in love with Muscovado)</span></div>
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<span style="font-family: inherit;">1 egg</span></div>
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<span style="font-family: inherit;">1 teaspoon vanilla essence</span></div>
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<span style="font-family: inherit;">100g whole-wheat flour</span></div>
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<span style="font-family: inherit;">50g ground almonds</span></div>
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<span style="font-family: inherit;">50g cocoa powder</span></div>
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<span style="font-family: inherit;">1 teaspoon baking powder</span></div>
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<span style="font-family: inherit;">1 teaspoon bicarbonate of soda</span></div>
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<span style="font-family: inherit;">Flaked almonds for the topping</span></div>
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<span style="font-family: inherit;">Preheat the oven to 180°C and line a baking tray. Set aside. </span></div>
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<span style="font-family: inherit;">Cream the butter and sugar until light and fluffy. Add the egg and vanilla. Mix well.</span></div>
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Gradually add the flour, almond, cocoa, baking powder and soda. Mix well, then use your hands to form a sticky dough. </div>
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Roll out small balls of dough, set on tray, and flatten each ball with your palm. Put a few flaked almonds on top.</div>
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Bake for ten minutes. Once baked, let cool on a wire rack.<br />
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<span style="font-size: x-small;">Linked to <a href="http://willcookforsmiles.com/2014/04/show-stopper-saturday-link-party-featuring-pastel-treats.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+WillCookForSmiles+%28Will+Cook+For+Smiles%21%29" target="_blank">this link-up party.</a></span></div>
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Maja http://www.blogger.com/profile/04054369041532902538noreply@blogger.com0tag:blogger.com,1999:blog-9203394814059474302.post-58673056436344941352014-04-04T15:13:00.000+02:002017-09-19T16:35:30.847+02:00Lorraine Pascale's A Lighter Way to Bake Review + Oatmeal and Ginger Cookies<div style="text-align: justify;">
Since I am a cookbook lover, I decided to start reviewing cookbooks. These are all my honest opinions, and I am only going to write about books I think are the best. <span id="fullpost">
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Lorraine Pascale is one of my favorite famous chef, I love her passion about food and cooking. She is sincere and her recipes are not boring like most of the fancy TV cooks, that just throw some ingredients in their standing mixers and whip up a dish. </div>
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When I first flipped through the book, I was amazed by the beautiful pictures. Lorraine always features great pictures of her dishes in her books, which is an enormous factor for me. I only buy cookbooks that actually have pictures of the recipes in it, so I can see what the end result should look like. The book contains recipes of favorite naughty treats, only made lighter. Lorraine promises the recipes are lighter in sugar and fat, but still tasty and full of flavor.<br />
A Lighter Way to Bake is divided into nine chapters; Breakfast and Brunch, Bread, Savoury Bakes, Puddings and Desserts, Cakes, Cookies and Traybakes, Teatime Treats, Special Occasions and Entertaining, Pastry and Basics. Another thing I love in this book is the intro to each recipe, in which Lorraine shares something personal or explains her tricks and tips for baking.</div>
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I decided to include the recipe for <b>Oatmeal and Ginger Cookies</b> because they are simply delicious. These cookies are so tasty, even though they contain a small amount of sugar. The sweetness was a bit too much for me, so I think halving the amount of sugar would be perfect. It is all about finding the balance!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTUZUAqXufh3gn14UlvVa5DfyJBSeHSoL7Jsw5RpNepc7nEPjeX7K8Id6LbHLkh3VB105tPa3KD8jLUFWLvCbyzbeguyPn0jW-b7mmKFG7pzT4SxUPaCzFk3pheCBCnPicGxRJtdmqRO5z/s1600/IMG_20140330_131042.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTUZUAqXufh3gn14UlvVa5DfyJBSeHSoL7Jsw5RpNepc7nEPjeX7K8Id6LbHLkh3VB105tPa3KD8jLUFWLvCbyzbeguyPn0jW-b7mmKFG7pzT4SxUPaCzFk3pheCBCnPicGxRJtdmqRO5z/s1600/IMG_20140330_131042.jpg" width="320" /></a></div>
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You need:</div>
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<span style="font-family: inherit;"><span style="font-size: 15px; line-height: 21.559999465942383px;">50g unsalted butter </span><span style="font-size: 15px; line-height: 21.559999465942383px;">100g light soft brown sugar </span><span style="font-size: 15px; line-height: 21.559999465942383px;">1 egg, lightly beaten </span><span style="font-size: 15px; line-height: 21.559999465942383px;">2 tsp olive oil </span><span style="font-size: 15px; line-height: 21.559999465942383px;">125g wholemeal flour </span><span style="font-size: 15px; line-height: 21.559999465942383px;">100g rolled oats </span><span style="font-size: 15px; line-height: 21.559999465942383px;">1 tbsp ground ginger </span><span style="font-size: 15px; line-height: 21.559999465942383px;">1 tsp baking powder </span><span style="font-size: 15px; line-height: 21.559999465942383px;">1/4 tsp bicarbonate of soda </span><span style="font-size: 15px; line-height: 21.559999465942383px;">pinch of salt</span></span><br />
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<span style="font-family: inherit;">Preheat the oven to 170°C.<span style="font-family: inherit;"> </span>Line a large baking sheet with baking parchment. Cream together the butter and sugar until combined then stir in the egg and olive oil until well mixed.Add the flour, oats, ginger, baking powder, bicarbonate of soda and salt. Mix everything together until a dough is formed. </span><span style="font-family: inherit;">Using damp hands divide the mixture into 12 or 24 equal sized balls - place on the baking tray spaced out and lightly press them down slightly so they're about 1.5 cm thick.</span><span style="color: #134f5c; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif;"> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6AQQyOlMkC7dNOa5YwTUQJp5iCMkVpM045iaHYhxm8gCA2k4E1y6Wd7t35CT-eEHaTIcNWvw9DpA7x3Tt8SA2oU6fzC_ZHBkdexdRiNb5HfvJONBLxAqPAHO8QFFMd83MoVajbaelKLFc/s1600/IMG_20140330_132017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6AQQyOlMkC7dNOa5YwTUQJp5iCMkVpM045iaHYhxm8gCA2k4E1y6Wd7t35CT-eEHaTIcNWvw9DpA7x3Tt8SA2oU6fzC_ZHBkdexdRiNb5HfvJONBLxAqPAHO8QFFMd83MoVajbaelKLFc/s1600/IMG_20140330_132017.jpg" width="320" /></a></div>
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<span style="font-family: inherit;">Enjoy those beauties with a cup of great coffee.</span></div>
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Maja http://www.blogger.com/profile/04054369041532902538noreply@blogger.com0tag:blogger.com,1999:blog-9203394814059474302.post-50466712621523420112014-04-02T09:59:00.000+02:002014-04-02T09:59:02.440+02:00Pinteresting<div class="separator" style="clear: both; text-align: center;">
<a href="http://media-cache-ak0.pinimg.com/736x/f9/04/29/f9042977645145b318dfcfbe682f8895.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://media-cache-ak0.pinimg.com/736x/f9/04/29/f9042977645145b318dfcfbe682f8895.jpg" height="320" width="228" /></a></div>
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Maja http://www.blogger.com/profile/04054369041532902538noreply@blogger.com0tag:blogger.com,1999:blog-9203394814059474302.post-11922074578561103462014-03-27T08:24:00.000+01:002014-03-27T08:24:00.030+01:00Pink Breakfast Smoothie<div style="text-align: justify;">
The temperatures are finally getting higher outside, which I love so much, and I am starting to crave a power breakfast every day. The blender has been neglected for a few months, but this is now over. I was never a fan of liquid breakfast and I had to have a French toast in the morning, but I decided it is time to break that routine. I made a smoothie the other morning, right after my run and I had so much energy through the day, I wasn't tired and I was full till lunch. So, start juicing lady's!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkdyuxfRkqNqX1hyphenhyphenX5X80XbUuzrAowMScNRXkxvmoFXPEJjmjcwATOhJB8_H5PM4N6tR4fF9h5MA7CDf-J6Aesa1qtMTjZgBIAlGe4izPKOxcdRoBVoWzVM7YEsf82BaUEAaUzenG5wF8u/s1600/IMG_20140317_075547.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkdyuxfRkqNqX1hyphenhyphenX5X80XbUuzrAowMScNRXkxvmoFXPEJjmjcwATOhJB8_H5PM4N6tR4fF9h5MA7CDf-J6Aesa1qtMTjZgBIAlGe4izPKOxcdRoBVoWzVM7YEsf82BaUEAaUzenG5wF8u/s1600/IMG_20140317_075547.jpg" height="320" width="206" /></a></div>
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You need:</div>
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1 cup strawberries</div>
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1 banana</div>
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1/4 cup oats</div>
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1 tea spoon honey</div>
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1 cup milk</div>
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Put everything in the blender (or smoothie maker) and blend until smooth. Enjoy your power breakfast.</div>
Maja http://www.blogger.com/profile/04054369041532902538noreply@blogger.com0tag:blogger.com,1999:blog-9203394814059474302.post-78515110481763122962014-03-23T17:16:00.002+01:002014-03-25T08:28:20.015+01:00Lemon Bars<div class="separator" style="clear: both; text-align: justify;">
Spring is here! I love the fact that summer is just around the corner and the first day of spring had to be properly celebrated. I just couldn't walk past some beautiful organic lemons the other day. Since I love to bake anything lemon-y, these wonderful lemon bars happened just hours later.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhLuLGu7i3f-FobKZGfNLt56epRhIye9OD9rXoEQHZbT4MccMVTkleD8mObfA-mWT6UNo05dpDuvH4z06Oa5M58RUIzc7D0Z13Swowrk5c3RifX4uL_RQU37A03YMAp2zJ0p7IcynFG3D7/s1600/PICT0543.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhLuLGu7i3f-FobKZGfNLt56epRhIye9OD9rXoEQHZbT4MccMVTkleD8mObfA-mWT6UNo05dpDuvH4z06Oa5M58RUIzc7D0Z13Swowrk5c3RifX4uL_RQU37A03YMAp2zJ0p7IcynFG3D7/s1600/PICT0543.JPG" height="320" width="272" /></a></div>
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<span style="font-size: xx-small;">Recipe adapted from <a href="http://happyhourprojects.com/lemon-pie-bars/" target="_blank">here.</a></span></div>
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For the crust:</div>
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2 cups flour</div>
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1/2 cup powdered sugar</div>
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1 cup butter, softened</div>
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For the filling:</div>
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4 eggs</div>
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1 cup sugar</div>
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1/2 cup lemon juice</div>
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1/4 cup flour</div>
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1 table spoon lemon zest</div>
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Preheat the oven to 180°C. Put the three ingredients in a medium sized bowl and mix with a fork until combined. Then put into a greased baking tin (approx. 32 x 22 cm) and press it into the bottom. Bake for 20 minutes. Meanwhile, prepare the filling. Put everything in a bowl and mix with an electric mixer on low speed for two minutes. When the crust is baked, pour the filling on over and return to the oven for another 20 minutes. Leave to cool completely, then slice into squares and dust with icing sugar.</div>
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Linked to <a href="http://www.mandysrecipeboxblog.com/2014/03/totally-talented-tuesdays-5.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+blogspot%2FqSFGy+%28Mandy%27s+Recipe+Box%29" target="_blank">this link-up party.</a></div>
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</span>Maja http://www.blogger.com/profile/04054369041532902538noreply@blogger.com2tag:blogger.com,1999:blog-9203394814059474302.post-53731244753481441152014-02-06T10:01:00.000+01:002014-02-06T10:01:40.484+01:00Banana Nutella Bars<div style="text-align: justify;">
My pantry is always filled with Nutella. I mean it. I can't sleep without knowing there is always a jar of Nutella for the days I need my fix. I came upon a really great recipe the other day and I had to give it a try. What can I say? Love Nutella? Love bananas? Oh, you'll definitely love this treat!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe_2tlP5bWcBGyAP7SftqnyYybqRvI0Nfgb32tHrygFo4KCP7mteHhCwm2m0Y5AKQgItWM8fBoumrO4fC-Z2YspPOGAf3YaexjAqyI-HQESUGTMOhoeG-A56qmmAuxp40KGmI86uRKSW5j/s1600/PICT0528.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe_2tlP5bWcBGyAP7SftqnyYybqRvI0Nfgb32tHrygFo4KCP7mteHhCwm2m0Y5AKQgItWM8fBoumrO4fC-Z2YspPOGAf3YaexjAqyI-HQESUGTMOhoeG-A56qmmAuxp40KGmI86uRKSW5j/s1600/PICT0528.JPG" height="240" width="320" /></a></div>
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<span style="font-size: xx-small;">Recipe from <a href="http://www.twopeasandtheirpod.com/banana-nutella-swirl-cake-with-nutella-frosting/" target="_blank">here</a></span></div>
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For the sponge:</div>
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2 cups flour</div>
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1 tea spoon baking soda</div>
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1/4 tea spoon salt</div>
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1/2 cup butter, at room temperature</div>
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1 cup granulated sugar</div>
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2 eggs</div>
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1 cup Greek yogurt</div>
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1 tea spoon vanilla</div>
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3 ripe bananas, mashed</div>
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1/2 cup Nutella</div>
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For the frosting:</div>
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1/2 cup unsalted butter, at room temperature</div>
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1 cup Nutella</div>
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1 1/2 cups powdered sugar</div>
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2 table spoons milk</div>
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Preheat the oven to 200°C and grease a pan, set aside. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. In a large bowl, cream together the butter and sugar until creamy and smooth, about 3 minutes. Beat in the eggs, one at a time, then stir in the yogurt and vanilla extract. Mix in the mashed bananas.Gradually add the dry ingredients and mix until flour disappears. Spread cake batter evenly into the prepared pan. Swirl the Nutella into the cake using a knife of toothpick.Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow cake to cool completely.While the cake is cooling, make the Nutella frosting. In the bowl of a stand mixer, beat the butter and Nutella on high until smooth. Slowly add the powdered sugar, 1/4 cup at a time. Beat on high until powdered sugar is incorporated. Add the milk and hazelnut extract, if using. Beat until frosting is smooth and desired consistency.Frost the cake with Nutella frosting. Cut into squares and serve. Add some sprinkles, if you like.</div>
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Maja http://www.blogger.com/profile/04054369041532902538noreply@blogger.com1tag:blogger.com,1999:blog-9203394814059474302.post-74963437902620069132014-02-02T15:37:00.001+01:002014-02-02T15:37:11.240+01:00A new designHello everyone!<span id="fullpost">
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It was time for a new template and my IT-Lady and I decided on this simple, clean white design. The logo is also changed and I am looking forward to write and keep you updated in 2014!</div>
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Let me know how you like the new look via <a href="https://twitter.com/maja_cakebaby" target="_blank">Twitter</a>, <a href="mailto:mya.cakebaby@gmail.com" target="_blank">mail</a>, or comment below.</div>
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Maja http://www.blogger.com/profile/04054369041532902538noreply@blogger.com0tag:blogger.com,1999:blog-9203394814059474302.post-42372895397242980382014-01-15T08:52:00.001+01:002014-01-16T10:49:02.417+01:00The Salzburger ChristkindlmarktToday's post is about the traditional Christkindlmarkt in Salzburg, Austria. Somehow I forgot to post it in December so here it is.<span id="fullpost">
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I visited Salzburg in December, when the traditional Christmas market is in full speed. The city of Mozart was just so beautiful and magical, even though there was no snow in sight that day.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLoFHrtYaPBqPoU35N3zoGBYCti9OsBHHD7_DHfqCiIwwrM81pJivA5F0cVbGBBjCFpNi-Jgzzzy6ZSUYK6zCqOZ7wSzM5Wz6Pe6WuvA_21ejIQ5Snkfi7afmrKuk9J_V6UHdcez9cRl8X/s1600/2013-12-14+14.33.38.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLoFHrtYaPBqPoU35N3zoGBYCti9OsBHHD7_DHfqCiIwwrM81pJivA5F0cVbGBBjCFpNi-Jgzzzy6ZSUYK6zCqOZ7wSzM5Wz6Pe6WuvA_21ejIQ5Snkfi7afmrKuk9J_V6UHdcez9cRl8X/s320/2013-12-14+14.33.38.jpg" height="240" width="320" /></a></div>
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Maja http://www.blogger.com/profile/04054369041532902538noreply@blogger.com0tag:blogger.com,1999:blog-9203394814059474302.post-36550363794794281802014-01-06T11:00:00.000+01:002014-01-06T11:00:05.740+01:00Zebra Cake<div style="text-align: justify;">
I love cookbooks, especially celebrity cookbooks. Lorraine Pascale is one of my favorite TV cooks and a few months ago I purchased her <i>Fast, Fresh and Easy Food </i>book, which is amazing. </div>
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The moment I saw the picture of her Crouching Tiger, Hidden Zebra Cake I knew I had to bake it. And here it is. Let me tell you how adorable this cake looks once you cut it into slices. And you will definitely get a lot of recipe requests.</div>
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<i><span style="font-size: xx-small;">Recipe from Lorraine Pascale's Fast, Fresh and Easy Food</span></i></div>
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4 large eggs</div>
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250 g caster sugar</div>
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100 ml milk</div>
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250 ml sunflower oil</div>
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1 tea spoon vanilla</div>
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475 g self raising flower</div>
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1 tea spoon baking powder</div>
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25 g cocoa</div>
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Preheat the oven to 180°C. Butter a 23 cm take tin and set aside. Put the eggs and sugar into a large bowl with the milk, oil, vanilla extract and 175g of the flour. Whisk with a hand held electric whisk for a minute or two, until smooth.</div>
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Pour half of the mixture into a separate bowl and stir in ½ tsp baking powder and 175g flour and set aside. In the other bowl, mix the cocoa, 125g flour and ½ tsp baking powder. Spoon two tablespoons of the plain mixture into the centre of the cake tin. Straight away spoon two tablespoons of the chocolate mixture on top. Continue doing this until all the mixture has been used – you will end up with lots of alternate rings of mixture in the tin. Don’t worry if it’s not very neat.</div>
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Cook for 40-50 minutes, until the cake is cooked through – a skewer inserted into the centre should come out clean. Turn the cake out onto a wire rack to cool before serving.</div>
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Maja http://www.blogger.com/profile/04054369041532902538noreply@blogger.com2