Jam buns

Yeasted challenged, fear not: these buns are absolutely easy to make and good to finish up that jar of jam that has been around your fridge for weeks (months, maybe?). :D

It’s not even right for me to take the credit over these – the standing ovation should go to my stand mixer.



Jam buns
from Donna Hay magazine

2 teaspoons active dry yeast
5 tablespoons caster sugar
¾ cup (180ml) lukewarm

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Butter cake (like the ones grandma used to make)

Let’s take a sweet turn on the simple recipe subject: a delicious and tender cake, that goes wonderfully with a cup of tea or coffee – making it could not be easier: you just throw all the ingredients together in a bowl and mix well; no elbow grease needed – the electric mixer will take care of that for you.

The icing here is completely optional – you can go for a dust of icing sugar – but I

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Tomato, arugula and grana padano tart and a Sunday miracle

A miracle happened in my house last Sunday – I said I was going to make this tart for lunch and Joao said he was going to eat it, too. :D
After lunch, he said the tart was delicious, which made me both surprised and happy – those of you with picky eaters at home know the feeling... :)

It’s a very simple recipe, with almost no cooking involved, but I had to share it with you.

Tomato, arugula

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Rhubarb and vanilla crumble

If you read this post the fact that I burned my tongue eating this crumble will come as no surprise. :D

I made the crumble before the tartlets, and my curiosity for the rhubarb flavor would not be stopped by a piping hot bowl of dessert, right?

Just so you know it, it was all worth it. :D

Rhubarb and vanilla crumble
from Simple Essentials Fruit

850g rhubarb, trimmed and chopped
¾ cup + 1

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Chock-full of chocolate chip cookies

Yes, people, chocolate chips again – the person behind this blog has serious problems trying to control herself sometimes, and that can result in the purchase of a 2.5kg (over 5oz) bag of chocolate chips. So get ready to see loads of chips around here (luckily the chocolate is excellent and I can melt it to make brownies and such). :)

Speaking of control – or the lack of it – buying a huge bag

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Lemon-poppy seed cake with vanilla-cream cheese frosting and 4 years of blogging

Thank you all for the birthday wishes! You guys are the best! ♥

I turned 32 a couple of days ago, and this blog turns 4 today – for this double celebration I baked a lemon cake (and please let’s pretend you are surprised with the flavor choice). :D



Lemon-poppy seed cake with vanilla-cream cheese frosting
slightly adapted from Sky High: Irresistible Triple-Layer Cakes

Cake:
3 cups (420g)

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Pesto pasta and tuna “meatballs”

My grandmother is a very creative cook – sometimes, too creative.

A friend of mine from school once had lunch at my house and told grandma that the breaded fish was delicious, to what granny replied “oh, sweetie, thank you! But that is not fish – it’s banana skin”. :D

After that story I bet that tuna “meatballs” sound perfectly normal to you. :D

Pesto pasta and tuna “meatballs”
adapted from

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Baked’s granola, getting older and embarrassing secrets

I’ve decided to confess some of my deepest secrets today in order to celebrate my 32nd birthday. :)

Secret #1: I don’t like hazelnuts. I used to, but not anymore (only in creamy, chocolatey form). That’s why next time I make this granola I’ll be using almonds only.

Not embarrassing enough? Watching (again) “Miami Vice” the other day I thought that Colin Farrell looked really good as Sonny

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Almond and jam bars

You probably won’t believe me, but the universe conspired for me to make this recipe. :D

I was watching one of Bill’s shows – aren’t his daughters the cutest things ever? – and he made these bars. On the following morning, I found the exact amounts of almonds and jam in my fridge; I considered it a sign – you know how much I’m fond of signs – and started baking the bars right away. :D

Almond

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