Chocolate speculoos banana bread

Chocolate speculoos banana bread might be my new addiction, like all my other banana obsessions, this one is right at the top of the list. All things baking are running through my head, and with only so much space to eat everything, banana bread is one of my preferred baked goodies. What makes this loaf so special is the fact that it’s loaded with festive vibes all the way. With Christmas only a couple weeks away, I can’t help but feel weird about the whole thing. Maybe when kids are involved, you realize finally that time does indeed fly and soon our little munchkin will be two years old. It feels just like yesterday that he was born.

Rocket miso pesto butter Semolina

Rocket miso pesto butter Semolina with roasted tomatoes is such a beautiful dish. It took no more than twenty minutes to make this whole complete dish that can be enjoyed all on it’s own or as a side dish for the festive season ahead. The cherry vine tomatoes are sweet and tangy perfect with the creaminess of the semolina. 

Pumpkin s’mores cheesecake

Pumpkin s’mores cheesecake is the elegant spin on the typical pumpkin pie. It’s light and airy, yes with the graham cracker crust that gives that spicy tang that you get from the good old pumpkin pie. I remember I made my very first pumpkin pie a couple years ago and that version went straight into the dustbin. This cheesecake in fact is absolutely yumm and it’s certainly one I’ll be making again and again! 

Pecan pie crêpes

Pecan pie crêpes need no explanation. With fall all around, comfort food is needed. These are so easy to make and they’ll be ready in no time for Sunday brunch. Fluffy pancakes plus candied pecans, and a creamy cheesecake filling. Yes, please.

Cinnamon sugar pumpkin fritters

Cinnamon sugar pumpkin fritters are vegan and oh so delicious! I was so surprised by these fritters that I made them two days in a row and even my better half could not tell the difference. They are crunchy on the outside and super soft and chewy. They remind me so much of my mother’s pumpkin fritters that we would have for Sunday lunch and I think even she would approve.

Chocolate caramel tart

Chocolate caramel tart makes me think of the festive season that is ahead. I know a warmly baked pudding is something I would choose in this cold any day, but a sweet delectable chocolate caramel tart cannot be denied. It’s made with a chocolate buckwheat base, slightly bitter caramel filling, topped with a dark chocolate ganache topping.

I have been seeing some tarts on social media quite a bit and I have been craving this tart that I made a couple years ago. This tart is perfect for the mid-week slump and even my husband that is a fast food lover by choice said it was tasty. So I guess this tart qualifies as a cheat meal for the connoisseurs out there.

Rainbow carrot butternut soup

Rainbow carrot butternut soup is super amazing and so nutritious. The season has come for warming soups and I absolutely love the fact that you can have a nutritional meal within half an hour or so. I made a batch of this lovely soup last week and I finished it in almost a day’s time. I served this soup with a soft and chewy bread with a flavor punch, which was super amazing! 

Matcha strawberry slices

MATCHA STRAWBERRY SLICES

Matcha strawberry slices are the perfect balance between sweet creamy and a bit of matcha bite. I love these bars because they are not too overly sweet and can be eaten as a mid-morning snack. They are the perfect pick me up, thanks to a powerful hit of caffeine. These bars for any mama will be life changing! 

Fig rye banana bread

Fig rye banana bread is a banana bread lover’s dream come true. This bread is dense yet light, moist and so delish with the dried figs hidden in there. I absolutely love this bread and will def make it again, again and again. The spelt and rye flours complement the luscious figs so well. I am still dreaming about this loaf.

Prickly pear tapioca pudding

Prickly pear tapioca pudding is utterly amazing whether you decide to have it for breakfast or dessert. I actually ate this bowl of tapioca pudding with my son for breakfast and there was no complaining. It is light and subtly sweetened with juicy hints of prickly pear. I remember we ate these things so much as kids, all sliced up and cold from the fridge. My mother always said we shouldn’t eat too much, but they were just too delish. Now I love to use these beauties in savory and sweet dishes.