It’s me again! I’m not completely lost, but it did take me some time to post – I have been lacking inspiration lately…the last six months… well, anyhow, I’m here now. That is what counts.
I have been struggling with my “healthy lifestyle” a lot and for the same reason I tried not to bake too much so as to save a few calories, however, I ate lots of purchased pre-made stuff like cookies and chocolate. So bad. Actually, it’t a lot better to bake because then at least you can control what’s inside your horrific calorie-bomb. I can’t help it. I’m the type who gains surplus centimetres even if only loking at a dessert. I’m also planning to live forever, so high blood sugar surely doesn’t help.
I’ve also been spending time with family, with different projects, reading, learning languages, and on Pinterest. My new addiction. I have at least a thousand dessert recipes pinned. Pinning instead of baking. At least that’s healthier.
Now I’m about to finish my two weeks of strict low carb diet, passing on to the normal phase, so it’s time to start baking again. To be more precise, this Sunday. Diego practically pleaded with me to have a pineapple upside-down cake (his favourite), so that’s what it’s going to be.
Until then, here’ s a little summary of what we have been doing the last six months – food-wise.
I had lots of fun compiling this. 🙂 Starting from September 2014.
OK. I’m getting light-headed just by thinking about this. This is the ultimate thing. The best thing Hungarians gave to the world: Túrórudi. My all-time favourite dessert. Cottage cheese stick with chocolate coating, with the occasional jam filling. Aah. I’m dying. It’s so good that I’ll have to make a separate post on it one day.
Beigli. Traditional Hungarian Christmas (and Easter) dessert. I admit they look terrible – I put too much filling into them and made the holes on the sides way too big but the taste was great. They are nothing like my Grandma’s but ok for a first try. On top we have the coconut-almond one (my own invention) and on the bottom, poppy seed with apricot marmalade filling.