lavender truffles

Here is a very good tip when it comes to making truffles….

Do not attempt to make them in the middle of summer when it’s 35C outside & you have no air-conditioning!

Take it from me, I learnt the hard way. I was a big ball of melted chocolate mess. I had to keep returning my ganache to the freezer so it would firm up, but of course my hands were so warm that when I tried to roll the filling it just melted all over my hands.


These are fine to make if you live in London or somewhere else that has an equally cool (if not cooler) climate. Or in fall. Or winter. Or spring.

Not summer though.

Certainly not greek summer.

Still, they were for a gift. It was worth the mess.

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single serving carrot cakes…. a.k.a. carrot cupcakes

The thing we all love most about single serving desserts, is the complete lack of mess. There aren’t any big knives or extra washing. There’s just the one, neatly packaged dessert in the perfect serving portion ready for us to devour…. at least that’s what we all tell ourselves.

….try reminding yourself of that once you’ve scoffed down the 5th or 6th one in the last hour!

Alas, no will power.

So I’m sure I’ve mentioned (but there’s never any harm of mentioning it again) that I’m in London. As of tomorrow afternoon at 16:50 I will have officially been here for a full week. That’s seven complete days, or 168 hours.

I was lucky enough that in my first few days back there was plenty of sunshine to be had… even if the forecast did say rain. Alas, today though the English weather has caught up with me & it’s been one of those typically cold, damp, humid summer days that one becomes so accustomed to when living here. I will say this though, London when the sun is out is just magical.

However, I digress. We aren’t hear to talk about the beauty of rays of sunshine highlighting the accents on gorgeous English architecture carved from limestone, but rather the way a little cinnamon can bring a hint of comfort & naughtiness on an otherwise gloomy looking day. A trace of coconut creeping up in the background & a wonderfully creamy frosting.

I hereby proclaim today a pajama & cupcake day. So it has been done! And the best part, it’s all gluten-free!

The down side to London is that there’s no Mel in London. I miss my beast of a man & our terror of a dog. Oh my little Sushi. London will bring good things though, I hope.

On to the recipe!

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chocolate dipped frozen bananas…. summer love

There are worse things to give in to when you’ve got a sugar craving. Much worse. A chocolate covered frozen banana is not one of them.

Seriously, give yourself a break from all your “shoulds” & “shouldn’ts” & just give in once in a while. It’s summer. It’s hot. You’ve worked all year slaving away in the gym to get the perfect body, and now it’s time to reward yourself.

Did you know that a little bit of dark chocolate is good for you? I’m talking real chocolate though, not candy bars that are filled with sugars, preservatives, artificial flavorings & who knows what else. So when you think about this, these bananas are good for you. It’s just chocolate & bananas, you can’t go wrong! Not to mention that when the bananas freeze they maintain this creamy texture which contrasts perfectly with the crunch of the outer shell.

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brandy cheese cake with caramelized pecans – gluten-free

We’re back!

It feels like we’ve been gone a life time. I think in all honesty, we probably have been.

Ok ok ok ok fine, I exaggerate everything. I know this. Maybe I should just explain.

It was time for us to make a couple changes to the site. Now, whilst I know that currently you can’t see any of those changes, they are in fact working away behind the scenes. Silently taking effect.

There’s more though. Not only have changes been happening in the technical background, but life changes have been occurring too! Want to take a guess?

Actually, there’s no time for guessing. There’s far too much to catch up on. So here it is…

I moved to London!

I can’t believe I just said that out-loud, but it’s true. This bless-full event happened on Friday evening. As in the Friday that just passed. As in, three days ago.

Big change huh? I can barely believe it myself if we’re being truthful about it. Still, I’m a firm believer that change is a good thing. Or can be a good thing. Haven’t figured it all out yet. There are plans in the works though to try & attend ‘Le Cordon Bleu‘ cooking school though. I suppose I should really get a move on & see if I can make that happen since the course starts in two weeks. TWO WEEKS. Time to get a move on.

Whilst all these big, life changing things have been happening & all has been silent & still on the blog front… things have been happening in my kitchen. I’ve been working away like a mad woman obsessing over textures, flavors, colours & more. Don’t worry, you were never forgotten about. Never in a million years. So here we are. First day back & I’ve got magic up my sleeve.

Can I hear you say “brandy & caramelized pecan cheese cake“? Oh yes please. Aaaaand my pretties, it’s gluten free too. Oh how sweet life is.

So here it is. A treasure that I’ve been sitting on just waiting for the day I could bring it to your attention once again. And no, I didn’t actually sit on it, that would have been messy.

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chestnut cupcakes & a dark chocolate ganache

I don’t know what happens in the rest of the world, but in Greece, I know that the arrival of street vendors selling hot roasted (and slightly burnt) chestnuts means that winter is finally here. For those of you that follow me on twitter or facebook, you’ll know that I’ve been gorging myself on these fantastic gems for a couple of months now. I’m sorry it’s taken me so long to share this recipe, but realistically I couldn’t stop stuffing my face with the real things long enough to put my fingers to the keyboard.

Can someone please tell me if they have the same more-ish addiction with these that I have? You know what, I love them when they’re a little burnt too….. they get a little crunchy & caramelized… FANTASTIC!

Anyway, if you love the chestnuts like I love the chestnuts, then you should probably try this recipe… plus it’s gluten free.

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