These are incredibly moist and fluffy muffins. Like, super tender. I love it. I don’t think I have ever made such fluffy muffins (or cupcakes) before. These are technically naked cupcakes, but since they don’t have frosting, I have declared them muffins.
There is something so wonderful about pudding. It doesn’t matter the type, pudding is comforting. It is also a very simple dessert to master, and you can whip it up in no time; meaning you can always have something sweet and simple to have, when you can’t find the energy or resources to make anything else.
The texture of pudding is usually rich and creamy, but I like to add fruit or nuts to make it come alive. For this recipe, I paired it with pomegranate. The crisp burst of sweet and sour, paired with the creaminess of the pudding, complement each other well. Paired with cinnamon, and you truly have a Greek-inspired treat.
There was a turning point for me, when I realized how good hummus could be. The hummus I remember growing up with, was lumpy, gritty, watery and a bit bland – definitely not homemade and most likely came from the refrigerator section of a supermarket. I can’t do that type of hummus anymore – it’s a sin and a slap in the face to what real hummus is.
My mind changed about hummus, when I ate Lebanese food for the first time. The hummus I had was perfectly smooth, like spreadable butter. It was a bit salty, savory and extremely creamy. Where had this type of hummus been my entire life? I craved this hummus for months, and Lebanese food became a regular for us. Continue reading →
The holidays are filled with goodies, parties and most likely office potlucks. Mister had one just the other day, and while I was planning to bake him a cake, two things decided to derail that plan… Continue reading →