….. and therefore I find myself meditating on the following sentence:

In with spring and out with winter!

But the fact is, that not everything that has to do with winter is the devil. So don’t let go of your winter citrus just yet. This soup bridges the divide between fresh spring produce and a zip of winter citrus.

This is a simple little soup with a bright tartness of its own, just right for one of these cold spring days.

It’s easy to whip up, and it is good hot or just lukewarm, with a bite of bread and some white wine. Maybe a book too?

Spring Leek and Lemon Soup (4 servings)

All you need:
2 large leeks, well-washed
6 cloves garlic
2 tablespoons butter
2 lemons, zested and juiced
1/4 cup juice
4 cups good chicken or vegetable broth
1/4 cup dry white wine
Salt and pepper to taste

Do this:
Wash the leeks well and slice into thin half moons. Also slice the green tops.

Smash the garlic roughly.

Heat the butter until foaming over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring often, until soft - about 10 minutes.

Add the zest and lemon juice, broth, and white wine. Reduce heat and simmer for at least an hour or until everything is very soft.

Puree with blender. Return to pot and season to taste with salt and pepper.

Note: Are you finding fresh leeks at your market? I love them. What are you doing with yours?

And these ones are tasty, easy to throw together and you can flavor them beautifully with any seasonal fruits….. in this case I chose to flavor them with vanilla, oat, coconut-strewn and mango.

I love these beauties for many reasons.

First, you can mix them by hand and there will be very few dishes (always a good thing).

Second, they are produced with: coconut oil (If you want to lose weight, this is a great product for cooking and baking).

Last, they have a slight heartiness from the oats, a nice sweetness from the mango and coconut, and a speckled fragrant crumb from the vanilla bean.

They really are the best of many worlds baked into one pretty spring muffin.

Spring Morning Mango Coconut Oat Muffins (makes 10 large muffins)

All you need:
1/2 cup (virgin) coconut oil
3/4 cup all-purpose flour
3/4 cup oat flour
1/2 cup rolled oats
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsweetened wide-flake coconut
1 cup full fat sour cream, room temperature
1/3 cup granulated sugar
1 large egg, room temperature
1 teaspoon lemon zest
1 vanilla bean, split
1 cup diced mango
1/4 cup sweetened shredded coconut, for top

Do this:
Preheat oven to 180 ˚C.

Grease 10 muffin cups with butter.

In a small saucepan, warm coconut oil, until it barely melts. Set aside.

In a medium bowl, whisk together both flours, oats, baking powder and salt. Stir in 1/2 cup of the unsweetened coconut.

In a separate bowl, whisk together sour cream, sugar, egg, lemon zest and liquefied coconut oil. Scrape the insides of the vanilla bean into the mixture and whisk well. Add the wet mixture to the dry ingredients and stir until just combined. Add diced mango and gently fold until combined.

Divide batter among prepared muffin cups, then sprinkle the tops with 1/4 cup of the sweetened coconut, about 1 teaspoon on each.

Bake until a toothpick or tester inserted into the center comes out clean, 23-25 minutes.

Transfer muffins to a rack and let cool.

Tip: if covered at room temperature, muffins will be good for 2-3 days.

….. accept yourself,

forgive yourself, and be good to yourself,

because without you, the rest of us are without

a source of many wonderful things.”

….. you’ve probably guessed, that I have a passion for Tiramisu and Cupcakes….. in all shapes.

These tiramisu cupcakes are a delicious play on the traditional Italian dessert….. and when I came across the recipe, it was a bit like finding a little piece of heaven here on earth. Just imagine: these cakes are soaked with a Coffee-Marsala Syrup over and over to infuse them with flavor.

But maybe you are thinking: “sure, tiramisu cupcakes sound pretty good….. they’ll properly be fine…… maybe later…” But believe me, these cupcakes are superb. After you have tasted a few bites, you will not want to share them with anyone. I’m serious. Just try to make them, and you se….. they will catapult right up your list of favorites, and definitely take their well deserved place in the top.

Tiramisu Cupcakes

All you need:
1 1/4 cups cake flour
3/4 teaspoon baking powder
1/2 teaspoon coarse salt
1/4 cup milk
1 vanilla bean, halved lengthwise, seeds scraped and reserved
4 tablespoons unsalted butter, room temperature, cut into pieces
3 large whole eggs plus 3 egg yolks, room temperature
1 cup sugar
Coffee-Marsala Syrup
Mascarpone Frosting
Unsweetened cocoa powder, for dusting

Do this
Preheat oven to 180 ˚C. Line standard muffin tins with paper liners.

Mix cake flour, baking powder and salt.

Heat milk and vanilla-bean pod and seeds in a small saucepan over medium heat just until bubbles appear around the edge. Remove from heat. Whisk in butter until melted, and let stand 15 minutes. Strain milk mixture through a fine sieve into a bowl, and discard vanilla-bean pod.

With an electric mixer on medium speed, whisk together whole eggs, yolks, and sugar. Set mixing bowl over a pan of simmering water, and whisk by hand until sugar is dissolved and mixture is warm, about 5 minutes. Remove bowl from heat. With an electric mixer on high speed, whisk until mixture is fluffy, pale yellow.

Gently fold flour mixture into the egg mixture in three batches; stir 1/2 cup batter into the strained milk mixture to thicken, then fold milk mixture into the remaining batter.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until centers are completely set and edges are light golden brown (about 20 minutes). Transfer tins to wire racks to cool completely before removing cupcakes.

To finish, brush tops of cupcakes evenly with coffee-marsala syrup; repeat until all syrup has been used. Allow cupcakes to absorb liquid 30 minutes. Dollop frosting onto cupcakes; refrigerate up to overnight in airtight containers. Dust generously with cocoa powder just before serving.

Coffee-Marsala Syrup

All you need:
1/3 cup plus 1 tablespoon freshly brewed very strong coffee (or espresso)
1 ounce marsala
1/4 cup sugar

Do this:
Stir together coffee, marsala, and sugar until sugar is dissolved. Let cool.

Mascarpone frosting

All you need:
1 cup heavy cream
8 ounces mascarpone cheese, room temperature
1/2 cup confectioners’ sugar, sifted

Do this:
With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to over-beat, or cream will be grainy). In another bowl, whisk together mascarpone and confectioners’ sugar until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately.

PS: I suppose if I had to find one bad thing about these cupcakes, it would be the tickle in your throat from the cocoa powder on top. But even that is okay with me, because every time it happens, it just makes me think of this.

….. valuable, no matter how many people read them.

I believe that following your passion is more important that watching your site meter.

I believe in the handmade, the first try, the small start, and the good effort.

I believe that small is beautiful.

….. recipes, traveling around the States.

This is a fabulous recipe - especially if your kids refuse to eat plain oatmeal (this is a great way to give them something warm and filling before school).

When you bite into it, you may think you’re biting into a warm-from-the-oven oatmeal cookie….. this is how good this breakfast treat tastes….. it is a real treasure.

“Chi trova un amico, trova un tesoro.” Translation “He who finds a friend finds a treasure.”

Baked Oatmeal

All you need:
3 cups quick-cooking oats
1 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
2 eggs
1 cup milk
1/2 cup butter, melted
(Additional milk)

Do this:
In a large bowl, combine the oats, brown sugar, baking powder, salt and cinnamon. In another bowl, whisk the eggs, milk and butter. Stir into oat mixture until blended.

Spoon into a greased 9-in. square baking pan. Bake at 350° for 40-45 minutes or until set.

Serve warm (9 servings).

Tip: It’s wonderful served with milk.

….. fresh baking is like a home without laughter.

When I was in Florida, I loved, loved, loved doughnuts….. but getting hold of the real thing here in Denmark can be close to impossible.

This recipe is very easy and sooooooooooooo delicious….. and it beats any store-bought doughnut.

Sunny Saturday Morning Doughnuts

All you need:
4 1/2 to 5 cups all-purpose flour
1 1/4 cups sugar
4 teaspoons baking powder
1 teaspoon salt
3 eggs, lightly beaten
1 cup 2% milk
1/4 cup canola oil
2 tablespoons orange juice
4 teaspoons grated orange peel
Oil for deep-fat frying
confectioners’ sugar

Do this:
In a large bowl, combine flour, sugar, baking powder and salt.

Combine the eggs, milk, oil, orange juice and peel; stir into dry ingredients just until moistened. Stir in enough remaining flour to form a soft dough. Cover and refrigerate for at least 1 hour.

Turn onto a floured surface; roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter.

In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Dust warm doughnuts with confectioners’ sugar. (approx: 20 doughnuts).

Tip: if you enjoy homemade pastries for breakfast, but don’t have time to bake each morning. You can devote 1 day a month to bake large batches of cinnamon rolls, doughnuts and muffins. Place them in heavy-duty resalable plastic bags labeled with the date (they freeze for about 2 months). On busy mornings, it’s a snap to pop a few in the microwave to warm….. and your kids will love the fresh-baked flavor.

Here’s the perfect ‘tiramisu’ just for you!

“This variation of the classic Tiramisù is just the right thing for a hot summer day… ”

Tiramisu al limone

All you need:
5 egg whites
5 tablespoons sugar, plus extra if desired
Juice of 1/2 lemon
2 cups whipping cream
1 cup limoncello liqueur (plus an extra splash)
Freshly grated zest of 1 lemon, plus more for sprinkling
1 cup water
40 Italian ’savoiardi kex

Lemon-infused white chocolate, chopped, for topping

Do this:
In a bowl, whisk the egg whites, sugar, and lemon juice together until you achieve white fluffy peaks.

In a separate bowl, whisk the whipping cream until fluffy. Fold in the egg white mixture, a splash of limoncello, the lemon zest and carefully fold into the whipping cream.

In another bowl, combine 1 cup limoncello with water. Add more water (to dilute the limoncello) and sugar, if desired.

Lightly dip both sides of each savoiardi kex in the limoncello mixture. The exterior of the kex should be wet while the interior should remain somewhat dry. Arrange the dipped kex in one tightly packed layer on the bottom of a cake pan. Spread 1/2 of the cream mixture evenly over the kex, making sure the kex are completely covered. Add a second layer of dipped kex, and then evenly spread the remaining cream mixture on top. Sprinkle the top with lemon zest and lemon-infused white chocolate.

(Unlike the traditional tiramisu, this version can be served immediately).

….. good food is like a summer without sun - for some people it might be acceptable, but for us here in paradise, it is unthinkable.

Italian Proverbs: ”Chi mangia da solo, muore da solo” / Translation: ” He who eats alone dies alone.”

Food is best enjoyed in company. Celebrate being with loved ones with a great feast….. don’t wait for a special occasion. Being alive and with people you love is cause for celebration.

Invite your friends over to share this Strawberry Tiramisu - it will be a crowd pleaser.

Tiamisú bianco con fragole (White Tiramisu with strawberries)

All you need (6 servings):
2 eggs (separated into whites and yolks)
150 g icing sugar
350 g of mascarpone
6 tbsp. milk
1 ¼ marsala wine
20 savoiardi kex
40 g chopped almonds
55 g white chocolate (coarsely grated)
Fresh strawberries (halved)

Do this:
Whisk the egg yolks and sugar in a bowl until it becomes white. Add mascarpone and whip.

Whisk the egg whites in another bowl until they are stiff, and then add them to the mascarpone cream.

Mix milk and Marsala wine in a flat tray. Dip the biscuits in the milk mixture until they are a bit soft.

Place half the biscuit in a dish (about 23-25 cm) in diameter. Sprinkle half the almonds over. Spread 1/3 of the mascaponé cream on top. Then add the rest of the biscuits and the rest of the almonds on top. Top of with the remaining mascaponé cream and smooth the surface.

Cover the Tiramisu with plastic film and place in refrigerator for 2-3 hours.

Before serving, decorate Tiramisu with the white chocolate and strawberries.

…… the habit of mind we cultivate.
So practice happy thinking every day.
Cultivate the merry heart,
develop the happiness habit,
and life will become a continual feast.”

-Norman Vincent Peale