Spuntini

  • “Mocha” Oat Bran Pudding (Budino di Crusca d’Avena al Caffè d’Orzo) - While living in Italy, I discovered “caffè d’orzo”, a barley-based coffee substitute that is by default caffeine-free.  It’s a very common drink there, but virtually unheard of in the U.S.  After doing some research, I found that it does exist here under the name “grain coffee”.  While it’s more difficult to find here than in Europe, there are … Read More
  • Grain-Free “Biscuits” (“Panini” Senza Grano) - I’ve made these grain-free biscuits dozens of times and they never disappoint.  They pair great with sweet spreads, such as jam or lemon curd, and are perfect for savory accompaniments too, such as cheese or gravy. Since they are quite neutral, you can add a dollop of preserves in the middle before baking or fold … Read More
  • Apple Peel Crisps (Croccantini di Bucce di Mela) - If you went apple picking like me and got a TON of apples, I’m sure you’re coming up with all kinds of uses for those apples.  I always to try to keep the skins on when I’m cooking and baking with apples, but unfortunately, some recipes just don’t work with the skins.  In my case, I wanted … Read More
  • Vanilla Plum Kuzu Preserves (Conserva di Prugne alla Vaniglia con Kuzu) - Follow my blog with Bloglovin Plums are in season and we’ve been getting a lot of them through our CSA.  These Damsons have that quintessential “prune” taste, so they become very rich when reduced to a preserve and do not need much sweetener. Instead of the usual 2:1 ratio of fruit to sugar, I added a little blueberry … Read More