Bite-size eclair with peachy cream

I love bite-size dessert!You get all the flavors,in one just bite and that’s amazing! So, I’ve decided to make a peach cream.. After a lot of experiments and failures,finally I made it!This cream is outstanding!Your mouth is bursting with fruity flavors,combined with the chocolate ganache is like a party going on your mouth! I used this recipe,from a previous post,but instead of ice cream scoop,I used the teaspoon measurement and I used finely chopped hazelnuts on the top.


For the peach cream:

  • 1 cup of butter, softened
  • 8 oz of cream cheese, softened
  • 1.75 oz (49 grams) freeze dried peaches, pulverized in a mini food processor
  • 1 teaspoon vanilla extract
  • 3 cups of confectioners sugar
  • 1 tbsp peach liqueur

How to make it:

In a large mixing bowl , mix butter until it is softened and uniform. Add cream cheese and beat together until it is uniform. Add vanilla extract and liqueur and  mix.  Add pulverized peaches and mix.   Add 3 cups of sugar to the mixture and mix. Add more sugar if necessary.  Mix again until mixture is creamy and spreadable. Put the cream into a piping bag and fill the mini eclairs.



They are so refreshing and light! Enjoy 🙂

Carrot balls with hazelnuts

This week,I was in a chocolate withdraw,just to test myself if I can resist and it far!! I really love chocolate,but I also want to eat something less fatty,as much as I can!  The ideas were coming and go,and I couldn’t find something to satisfy my palate.  Last week, I found a recipe with not so much sugar,healthier than I usually make and very delightful..!To be honest,I was a little bit  skeptical and hesitant about this recipe,but it turned out to be very delicious!

I made this carrot balls,of course,I made some modifications like I always do!




What we need:

  • 400 gr shredded carrots
  • 120 gr. sugar
  • 160 gr. hazelnuts,finely shredded
  • 1 tspn. vanilla extract
  • 1 tbsp Amaretto
  • 2 tbsp. orange juice

How to make it:

In a saucepan,put the shredded carrots with sugar and stir well in a medium heat,until the water from carrots evaporate. Remove from the heat and let it cool. When it’s completely cool,add the remaining ingredients and mix all together. With your hands wet,shape the mixture into small balls and roll them into shredded hazelnut. I made my experiment and roll them in shredded coconut,too.! Put them in a bowl with a lid and keep them in the fridge for 1 hour.

The mixture will look kind of deformed,but don’t worry about it. Keep your hands wet,while you shape them and it will be just fine!

The last minute carrot/orange and chocolate cupcake…!

Everybody knows that kids are the pickiest critics,and when it comes to taste a food or a sweet goody,then it becomes really tough! We were going to visit some friends with George and Anna,and I wanted to make some cupcakes,(alcohol free of course!)as quick as possible! I tried to find some combinations,that kids will love when they’ll put them in their eating hole!

A combination that I love is orange and carrots.The acidity of the orange with the sweetness of the carrot makes a very delightful cupcake together with the fluffy and airy consistency! And of course,CHOCOLATE! All the kids love chocolate..and some bigger kids,too!So,here we go..!Carrot and orange cupcake and chocolate,Nutella cupcake with coconut flavor. Coconut is an amazing ingredient…!It gives that light  kick  that makes the cake of food,vivid!

What we need:

  • 2 large eggs
  • 1/2 cup granulated sugar
  • 3/4 olive oil
  • 1 cup plain yogurt
  • zest and juice of an orange
  • 2 cups  quinoa flour
  • 1 tbsp baking powder
  • pinch of salt
  • 2 shredded carrots
  • 1/2 cup semisweet  chocolate chips
  • Nutella
  • 1 tsp coconut extract

For the topping:

  • Shredded coconut
  • shredded hazelnuts
  • Melted chocolate chips
  • caramel sauce. I prefer to make my own caramel sauce,but if you want you  can buy one.

It makes 15 cupcakes.

How to make the cupcakes:

Preheat oven at 350 F.

Whisk together eggs and sugar for 2 minutes. Add the oil,yogurt, the juice  and zest of the orange and whisk again.

Add quinoa flour, the baking powder and salt.

Divide the  mixture into two different bowls. In one bowl add the shredded carrots and mix well. In the other one add the coconut extract and the melted chocolate chips and whisk well,until combine.

Fill the 2/3 of the muffin tins,in the chocolate cupcakes,put in the middle a teaspoon of Nutella. Bake for 15-20 minutes. The chocolate cupcakes bake them for 10 minutes.

When they are done,let them cool in a rack.

Add the topping.I put the melted chocolate in the chocolate cupcakes and the caramel sauce in the carrot/orange cupcake. If you want you can make a quick glaze with 2 tablespoons of milk and 1 cup powdered sugar,whisk and it’s done! Put the top of the carrot cupcakes into the glaze and then into coconut. Just play with them!

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And that's what left!

And that’s what left!

Lime and coconut cupcakes with Malibu rum!

  It was 9 months ago,when my husband encourage me to start baking cupcakes…I’ve never made cupcakes before and to find gluten free recipe was kind of challenge for me!I loved the idea of having a miniature of cake in your plate!Everybody loves cupcakes!!So many flavors and colors to play with!

   I tried to find an easy recipe,without any mess and ingredients difficult to find. So I found this one,is so airy and fluffy!I made some modifications,though.

   I love lemony desserts,but I also love coconut!The combination of these two are magical!So,my first cupcake was coconut cupcake with lime curd and coconut frosting.

   For the cupcakes you’ll need:

  • 2 large eggs
  • 1/2 cup granulated sugar
  • 3/4 olive oil
  • 1 cup plain yogurt
  • zest and juice of a lemon
  • 1 cup rice flour
  • 1/2 cup shredded coconut
  • 1 tbsp baking powder
  • pinch of salt
  • 1/2 cup corn starch
  • 1 tbsp Malibu rum(if you don’t have Malibu,or you don’t want alcohol in your cupcakes add some coconut extract or coconut juice)

How to make it:

Preheat oven at 350 F.

Whisk together eggs and sugar for 2 minutes. Add the oil,yogurt,lemon and zest of the lemon,Malibu rum and whisk again.

Add rice flour, the coconut, baking powder and salt.

Fill the 2/3 of the muffing tins and bake for 15-20 minutes.

When they are done,let them cool in a rack.

Lime Curd Mosiac 2Then,start making the curd

Lime curd:

  • 1/2 cup lime juice
  • 100 gr. butter
  • 1/2 cup caster sugar
  • 1 egg
  • 3 egg yolks

In a small saucepan,heat the lime juice and butter in a medium heat  until the butter has melted.

Add the sugar,egg and yolks and cook until curd is thicken. Put it aside and let it cool.


imgresFor the coconut frosting you need:

  • 150 gr. unsalted butter,room temperature
  • 250 gr. powdered sugar
  • 3 tbsp.milk
  • 1/2 cup shredded coconut
  • 1 tsp vanilla extract

Beat the butter and sugar,until they become cream.

Add the milk,vanilla and the coconut on the end.Put the mix in a piping bag and keep it on the fridge.

Make a small whole in the center of the cupcakes and fill them with the lime curd.Make a nice swirl with the frosting,or if you can’t,just spread it and add extra coconut on the top of the frosting. Voila!! The cupcakes are done!




simply homemade…

Today’s post is not about recipes that I made,but my mom’s! She always used to make her own bread,plant  peppers and herbs in that little balcony that I remember,since I was kid! That little balcony is full of plants,any kind! Olive tree,pepper,apricot,basil,parsley..


 Months ago,she start making her own liqueur with different flavors,that you would never imagine how amazing they taste!I have to say,that I always add them on my desserts! I love the taste of liqueur in them..!

I tried a lot to find substitute for some liquors that we use in Greece and how to translate some  ingredients,but  I gave up! So,whoever wants to  have a good time with some of those liqueurs(always responsibly!) here are the recipes!

  How to make the  mint digestive liqueur with the unique aroma:

  • 1 lt of ouzo
  • a batch of mint
  • 2 cups of sugar
  • 1 nutmeg
  • 1/2 cup of lemon juice (it helps the liquor to keep the color bright)

Mix all the ingredients and keep them in a dark place in the kitchen. Shake it once a week.

Taste it,if it’s too sweet,add more ouzo,if it’s too hard,add more sugar syrup.

It’s really good after a good meal as a digestive and helps with the heartburn.

Why not end up your meal with the taste of mint?

Amazing orange liqueur:

  • 1 lt raki
  • 5-6 Satsuma(it’s like orange but a little bit bitter.You can use oranges,or tangerine instead)
  • 2-3 cloves
  • 1-2 cinnamon sticks

For the syrup:

  • 3 cups sugar
  • 1 cup water

Put all the ingredients in a jar and keep them in a dark,cool place for 10 days.

After that,we make the syrup,and when it’s cool down we add it into the aromatic liquor and we drain the Satsuma.

Keep it for  10 more days and is ready to serve!

Ginger-lemon liqueur:

  • 5 organic lemons,if possible
  • 5 cups sugar
  • 5 cups raki
  • 2-3 ginger leaves
  • 1-2 strands of saffron
  • 1-2 seeds of cardamon

In a jar put the herbs,spices,raki and the lemon peels.Not the white part,because it will be bitter.Let it for 5 days.

In a saucepan,add the sugar and the lemon juice and we’ll make a syrup.

Drain the spiced and help liqueur and with what left add it into the syrup.

Let it for 5 more days and it’s ready to enjoy it!

**Raki is a hard liquor,that produced in Greece,Turkey and Eastern Europe.

orange-jasmine liquor,lemon liquor and mint

orange-jasmine liqueur,lemon liqueur and mint

Recently she made her own jarred tuna just like the canned. The critics ( my brother and my dad!) said that it tastes unbelievably good,much better that the canned!

jarred tuna by mamma Anna

jarred tuna by mamma Anna

How to make it:

  • 3 pounds of tuna fillet
  • a generous pinch of kosher salt
  • water
  • olive oil
  • herbs: bay leaves,lemon peels,black and pink pepper

In a big pot put the tuna fillets,add the water,enough to cover the fish and add the salt. The fish must not touch the bottom of the pot,so,if you have a steamer basket and add the fish in,it would be wonderful!

Let the fish simmer,but not boil,for 1-11/2 hours. We want to keep the shape of fillets,so we don’t need to boil them. In the meanwhile,remove the foam on the top of the water,till the water is clear.

After 1-1 1/2 hours remove from heat and let the tuna in the water for an extra hour.

Remove the fillets in a kitchen paper and put them into the jars,add the oil and the herbs.

Close the jars. In a big pot,put a towel in the bottom,put the jars and add water,just below the lid of the jars. Let it boil in a low-medium heat for 30 minutes.

When is done,let them cool down and store them.

tonos vazo 1

Enjoy it!!!

The last minute trip to San Diego and the Luscious chocolate pie to die for!


La Jolla beach

We’re back!!It was a last minute decision,but it worth it!! A week in San Diego,away from the extreme heat of Vegas!! The mercury here in Vegas reached 124 F,whereas in San Diego was only 76 F! A paradise on earth!!The morning breeze,the beach,Anna’s laughter from happiness..! It was amazing..!


Old Town San Diego

I’ve never been in San Diego before,and I wanted so bad to be next to the beach!!You see, I grew up in a small city,10 minutes from the sea and it became one with me..! The Old Town was so festive,full of colors,the food was so delicious!


Sea World


San Diego Zoo

We spent July 4th at  Seaworld! Places like these makes you feel kid again!!Actually,most of the time I feel like a kid 🙂 As always,after 4 hours of walking in a Park like that,I want to eat a snack,so I found this pack of snacks,which were very delicious and light! We found a small cafe-restaurant called cafe-Socrates,with   Mediterranean cuisine. The service was excellent and the food very good!But,unfortunately,there was nothing GF,as far as the desserts and I was dreaming cakes,pies and every single sweet that exists in this world!

So, while we were sitting in the terrace with George of the hotel,we’ve been dreaming of GF desserts..We never stop thinking of new recipes!I have to admit that we are a GREAT team! It came to us! A moist chocolate pie with bananas!!After that 6 days chocolate withdraw,FINALLY,I’m going to make a dessert! Since I was kid,baking and cooking,became part of my life and to me is strange when I don’t cook!Even when I was pregnant,I couldn’t stop cooking and baking,and George was begging me to sit..! Sweet memories..! 🙂

Let’s start!!Is really easy to make it!!

We’ll need:

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    1/2 cup butter,room temperature

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    1/2 cup sugar

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    2 eggs

  • 1/2 cup walnuts,or hazelnuts if you prefer

    1/2 cup walnuts,or hazelnuts if you prefer

  • 1 diced banana

    1 diced banana

  • 1/2 cup GF flour

    1/2 cup GF flour

  • 1/2 cup unsweetened chocolate chips
  • 1/2 cup Nutella
  • 1 tsp. rum(optional)
  • 1/4 cup of coffee. I used instant coffee. You can use espresso if you want.

How to make it:

Preheat the oven at 375 F.

Beat the butter and sugar,add the eggs. Then,add all the ingredients except the chocolates.

In a saucepan,melt the unsweetened chocolate.

Add the chocolates on the end and mix well.

Grease a small tart pan or a baking pan

Pour the mixture and bake for 15-20 minutes. The pie should be trembled in the middle.

For the glaze:

In a saucepan,melt 2.5 oz of unsweetened chocolate with 1/4 heavy cream and pour it on top of the chocolate pie.


Refrigerate for 2 hours.You can keep it in the fridge,and when you wan to serve it just let it stand for few minutes,or warm it in the microwave. The results are amazing!

You’ll enjoy it for sure! I guarantee that!!