Coconut Lime Cake - a guest post at Cake Duchess

Good morning everyone. See this gorgeous coconut lime cake, with a drippy frosting and lime wedges on top? Well, it turns out my friend Lora of Cake Duchess is taking a vacation in Italy with her family, and while she soaks up the sun and eats all that wonderful pasta , I´m guest posting over at her place with this cake.

She and I became fast friends through our love of baked things, the Twelve Loaves baking group she came up with. Remember the cinnamon sugar challah and macadamia coconut buns? That´s the group I´m referring to. We like to share what comes out of our kitchen, so I think this coconut lime cake was perfect for her blog. And that frosting! With little pieces of fresh lime bursting with every bite.

Go over to Cake Duchess and check the post and the recipe. Say Hi to Lora, and, if you stay for a while you will bump into incredible concoctions like orange crunch cake, walnut kalacs and chocolate banana blondies. Amazing huh?

Sun Dried Tomato and Pine Nut Pesto

Sometimes my stubborn side just won´t let go, and I spend hours looking for a certain recipe, like this sun dried tomato and pine nut pesto, one I made a million years ago and have to make again, because from what I remember it was perfect, and I just need to make it now.

Like I don´t have other pestos I love, the arugula almond parsley, the one in the royal potato pesto salad or the cauliflower pesto from smitten kitchen. But I had promised you this recipe, on more than one occasion, and it had to be now.

Dorie Greenspan´s Back-of-the-Card Cheese and Olive Bread

It´s all in the details. Both in everyday life and in recipes. A little change in ingredients can deliver a completely different outcome.

This bread, called back-of-the-card cheese and olive bread, and the one cheddar scallion pecan bread seemed very similar in the book. They´re one after the other, and look pretty much the same when you read the list of ingredients. Olive oil, sharp cheese, eggs, flour, milk, one with scallions and pecans the other with olives and tapenade.

Golden Egg Curry with Homemade Harissa

The weather is always a safe topic of conversation, an opener, whether you know the other person or not. Or persons. Or virtual readers. You.

Brunch recipes are a safe topic too when it comes to food. And eggs. And something called egg curry that involves homemade harissa and hard boiled eggs that are fried, does the job pretty nicely, don´t you think?
Even though it doesn´t have bacon. You can forgive me for that. But it does have fried hard boiled eggs guys. First hard boiled, then fried. You didn´t see that one coming.

Vintage Mondays: Avocado Red Onion and Hearts of Palm Salad

When life gives you lemons, sometimes you have to decide whether you make lemonade or a gin tonic. Maybe take a few days to think it over, while you sip on the gin and tonic, or simply take a few naps and then come back and see what you make with the rest of those lemons.

You can interpret this as you see fit. Some words always apply.

Blueberry Tangerine Muffins - sugar and dairy free #SundaySupper

If there´s something this food blogging business has done to myself, is better my palate and open up my appetite. A big enfasis on the latter. Big one. A couple of pounds bigger. A couple x2. And though I eat quite balanced most days, it bothers me that all I think about is food.

So, from time to time, I try to make resolutions about not having food around all the time, the good stuff, the kind I pick here and there, all day really, and has me swearing every night that tomorrow is the day I start eating healthy, or at least less quantity. 

The years have made me wiser in one thing at least, I know who I am, what my life is, and though it´s never too late to start over, follow your dreams, bla, bla, bla, there are some things that will only prove frustrating and pointless. Trying to change the way I eat is one of them.

Boozy Fudgy Hazelnut Dark Chocolate Brownies

I promised you brownies and that´s what you´re getting. Lucky you. Really.

These are my way of not feeling guilty for throwing away a very large amount of vodka infused hazelnuts. The homemade hazelnut liqueur that I posted yesterday calls for straining the final liquid and discarding the rest. Ha. Like that was gonna happen.

Almonds, walnuts? Maybe. But I don´t throw away good hazelnuts, pistachios or cashews. Because when I tasted the leftover nuts, they still had a lot of flavor. So between wondering if I should let them steep until there was no flavor left, I decided to use them, pretty much the same way the homemade raspberry liqueur is still with the berries inside.