Peach Crisp | Recipe Box

Last week, on the 21st of June, we welcomed the best season of the year! SUMMEEEER! But, I forgot it… so the days went by and two days ago I remembered! Daaahh….. Summer has become my favourite season, so I decided to welcome it properly, no matter what! I mean, I had to bake something, so I decided to make a peach crisp! Peaches are summer fruit, right?!

Oh man, I adore summer! SUN, SEA, HOLIDAYS… you cannot go wrong!  ❤


8 medium peaches, cut in wedges

1/3 cup sugar

1 Tbsp corn flour

Crisp topping:

3/4 cup AP flour

1/2 cup oats

1/4 cup ground almonds

1/4 cup brown sugar

1/2 cup cold butter, cubed

1/4 tsp cinnamon

1/4 tsp pink salt



1) Preheat the oven to 190 degrees Celsius.

2) Peel the peaches and cut them in wedges. In a large bowl mix together the peaches with the sugar and the corn flour. Add the peach mixture in a baking dish and set aside.

3) In a the food processor, fitted with the blade attachment, add the topping ingredients and pulse until the crumble is formed. ** You have to work quickly because you do not want the butter to melt.

4) Sprinkle the topping over the peaches and bake for 35 minutes or until golden brown.

5) Serve with a scoop of vanilla ice cream. Enjoy!

Serves 4 people

Enjoooy! 🙂


Melomakarona or Honey Cakes | Recipe Box

img_20161219_122909Stable recipe of my recipe box… Melomakarona or honey cookies, in English, are the traditional Greek Christmas cookies/cakes!

I apologize, in advance, for the lack of the pictures… I neglected to take the step-by-step pictures, but I still want to share the recipeee…

I cannot wait for the next time, because it will probably be next Christmas! :p

Let’s get to it!



For the cookies: 

500grams all purpose flour

50grams semolina

40grams sugar

1 1/2 teaspoon cognac

180grams sunflower oil

50grams olive oil

220grams orange juice

1/2 teaspoon soda

1/4 teaspoon baking powder

2 teaspoons cinnamon

1/4 teaspoon ground clove

1/4 teaspoon salt

Zest of 1 orange


For the Syrup:

300ml water

400grams sugar

100grams honey

Orange peel and juice from a 1/2 orange

Lemon peel of a 1/2 lemon

2 cinnamon stick

5 cloves




Crushed almonds or walnuts



1. Combine all the ingredients for the syrup and bring it to a boil. Let it boil for 1-2 minute, on medium heat and set it aside, to cool down completely. It will be a good idea to start with your syrup a few hours before!

2. Now that the syrup is cooled down, start with the dough. Take two bowls. In the first bowl mix all the dry ingredients and the spices, except the baking soda.  In the second bowl add the oils, the orange juice, the cognac, the orange zest and the baking soda!

3. Add the dry mixture into the liquid mixture and fold with your hands, until you see no more flour. As soon as the dry ingredients are incorporated stop mixing. It is ready!

4. Preheat the oven at 185 Celsius!

5. Take the tablespoon measuring spoon and spoon your cookies. Shape them in an oval  and place then on your baking dish, lined with parchment paper.

6. Bake for about 22-26 minutes or until they are crunchy and golden brown.

7. Once you remove them from the oven, deep them in the cooled syrup for about 7 seconds on each side.

8. Drain them and serve them with nuts! Drizzle with some honey!


Makes around 45 cookies


Enjooyy!! 🙂

Hugs, Mariana xx

Blueberry Oatmeal Cookies | Recipe Box

img_20160904_215756Again, cookies! I am obsessed with cookies this week… not only this week, but these days something happened, especially! Can’t explain it! :p

A twist to the classic raisin oatmeal cookie! I used dried blueberries, instead, because I adore the tartness of the blueberries! Yes, they are soft! Crispy thin cookies do not exist on my vocabulary! Okay, let’s not be that…. harsh! I just do not like them all that much… :/

Anyway, stop rumbling, girl! Recipee…



1 cup oatmeal

1 1/2  cup all purpose flour

2/3 cup dried blueberries

1/2 cup butter, soften at room temperature

2 medium eggs

2/3 cup sugar

1 1/2 tsp baking powder

1 tsp vanilla extract

1/2 tsp salt


1. Preheat the oven at 175 degrees Celsius (365 Fahrenheit). In a bowl, cream the soft butter and the sugar for a few minutes, using a spatula.


2. Add the baking powder, the vanilla and salt. Once they are mixed, add the eggs!


3. Mix in the dried blueberries, the flour and the oatmeal until the ingredients are well combined.


4. Line a tray with a parchment paper and, with an ice cream scoop, scoop the cookies in the tray. Keep in mind that this recipe makes for 12 cookies. Do not forget to tap the cookies with your figure so that they spread a little bit. These are soft cookies – they won’t spread during baking all by themselves!


5. Bake for 10 to 12 minutes, or until cooked fully. Let them cool down and then transfer them on a wire rack.

Makes 12 cookies

Enjoyy! 🙂


Soft Choco White Chocolate Chip Cookies | Recipe Box


Drool warning!

I spent all morning, trying to figure out the right way to make the best soft cookies! I am “soft-cookie team” and no shame about it! They are ooey gooey, perfect… I will never understand why people like crispy thin cookies… What is wrong with you? :p

I read articles after articles about the cookie science… after a thorough research I came up with this recipe… I am happy to say… Naaaailed it! 🙂

I made half the recipe, I am giving you below, because the whole recipe ain’t gonna be good for my hips!

They came out perfect – soft on the inside and crispy-ish on the outside!


1/2 cup butter, soft at room temperature

2/3 cup white sugar

2 medium eggs

1/2 tsp salt

1 tsp vanilla

1 1/2 tsp baking powder

3/4 cup white chocolate chips

1/2 cup cocoa powder

1 1/3 cup All purpose flour



1. Preheat the oven at 175 degrees Celsius (365 Fahrenheit). In a mixing bowl, cream the soft butter with the sugar for a few minutes.


2. Stop the mixer, add the eggs, the baking powder, the vanilla and salt. Quick mix.

3. Bring the bowl close to you, add the chocolate chips, the cocoa powder and the flour. Mix with a spatula until the ingredients are well combined.


4. Line a tray with a parchment paper and, with an ice cream scoop, scoop the cookies in the tray. Keep in mind that this recipe makes for 12 cookies. Do not forget to tap the cookies with your figure so that they spread a little bit. These are soft cookies – they won’t spread during baking all by themselves!


5. Bake for 10 to 12 minutes, or until cooked fully. Let them cool down and then transfer them on a wire rack.


I am going to eat one more, now…. 🙂

Enjoyy!! 🙂

Salted Caramel Banana Sauce | Recipe Box

IMG_20160830_144219Sweet crepe filling #1: Salted Caramel Banana Sauce

You can find the crepes recipe on the blog!


1 cup of banana, thickly sliced

1 Tbsp butter

1 Tbsp rum

1/4 cup caramel sauce

1/4 tsp cinammon

1/4 tsp salt



1. Set a pan on medium high heat and put the butter in, to melt.

2. While the butter is heating up, slice the bananas.


3. Throw the sliced bananas in the pan and stir for s few minutes or until they develop deep brown color.

4. Pour the rum in, stir and let it evaporate.

5. Then, add the caramel, the cinnamon, salt and continue to stir for a few minutes.


6. Salted Caramel Banana Sauce is ready!

7. Serve a tablespoon or two of the sauce with two medium crepes, and a scoop of ice cream, if you have! #todiefor

Enjoy!! 🙂

Serves 2 people

Prep time: 5 minutes

Cook time: 5 minutes


Basic Crepes Recipe | Recipe Box


Crepes! Yum! Who doesn’t like crepes!

This is my basic recipe for sweet crepes! I make it for years, and it never failed me! You can also make savory crepes with the same ingredients, but remember to reduce the sugar quantity from 1 Tablespoon to 1 teaspoon.

Sweet version: You can put whatever your heart desires in your crepe… fruit, crushed graham cracker or digestives (here, in Europe), spread peanut butter, jam, nutella, add roasted nuts, ice cream or simply drizzle with maple syrup… It is your choice…! 🙂 Either way it is yummy!

Soon, I am planning to post savory and sweet crepe filling ideas, sooo…. be around!



1 – 1/4 cups milk

3/4 cup all purpose flour

1 Tbsp granulated sugar

1 egg

1 tsp baking powder

1/2 tsp salt

1 tsp vanilla granules or vanilla extract

1 Tbsp sunflower oil, or any other flavorless oil



1. In a bowl, beat the sugar and the egg, using a whisk, for a few seconds.


2. Then, add the milk, the vanilla granules and salt. Whisk!


3. Add the flour and stir to combine.


4. Finally, pour the the oil in and mix until smooth! Your batter is almost ready!

5. At this point it will seem thin, but do not worry! You have to let the batter sit for about 10 minutes before you start making your crepes. After 10 minutes the mixture will thicken and set.

To cook:

6. Grab a medium-sized crepe pan or a regular pan, put it on high heat and add a teaspoon of butter. Let the butter melt and the pan heat up. It is very important to wait until the pan heats up, otherwise your crepes won’t turn out nice.

7. Lower the heat to medium high and start making the crepes.

8. Pour about 1/4 – 1/3 cup of the crepe batter in the pan. Once you add the mixture, immediately, tilt the pan in a circle motion to distribute the batter evenly.


9. Let the crepe, cook, brown and crisp up on the edges, before flipping it on the other side to continue cooking.


10. Place the crepe in a dish, grease the pan with an oiled kitchen paper towel,  and continue until you finish with your batter. Be careful not to burn yourself!

Enjoy!! 🙂

IMG_20160830_135654Serves 2 people

Prep Time: 5 minutes

Cook Time:10 minutes

Baked Apples | Recipe Box


Today, I was cleaning out the fridge, to put the new groceries in, and I found 3 apples that were about to go bad… I was thinking, “what can I do, with them?”. I decided to bake them! The result was very good!

I think that this is one of the easiest and quickest dessert, you can have! And it’s healthy, right?! :p Come on, it is healthy; it is practically a fruit! :p



The ingredients I used:

3 apples

1 Tbsp butter

1 tsp cinnamon

3 tsp sugar

3 tsp Grand Marnier liqueur

To serve:

Double cream

Dried blueberries



1. Preheat the oven at 180 Celsius or 375 Fahrenheit degrees. Wash the apples and core them If you do not have the special tool, then use a small spoon! Try not to poke the bottom, like I did with my last one! :p


2. Prepare your ingredients and line your baking dish with aluminum foil.

IMG_20160827_125735 IMG_20160827_125749

3. Take a parchment paper, cut it in four pieces, place your apples in and bring the edges together to create a small pocket. You do not want to lose the juices!

4. Fill the apples with the ingredients. For each apple you need about 1 tsp of liqueur, 1 tsp of sugar, 1/2 tsp butter and a pinch of cinnamon. You can always add more or less! It really depends on your taste!


5. Bake for about 40 minutes or until fully cooked and soft! Serve warm with a dollop of double cream and dried cranberries.


Enjoyy!! 🙂

Marble Cake Muffins | Recipe Box

14101602_10210662596071174_658376457_nWhen I think of easy cakes, the first thing that comes in my mind is the marble cake. Chocolate and Vanilla, COMBINED! I mean, come on… how can you go wrong!

I believe that this is an all-time favorite flavor that everyone appreciates!

So far, my mum used to make this cake as a cake… you know, in the cake form… Since everything is better in muffin version, I thought it will be a good idea to make marble cake muffins!

Soooo, here it is!! I hope you recreate it and I hope you like it!! 🙂


1 ½ cups All Purpose flour
1 ½ tsp baking powder
¼ tsp salt
1 cup sugar
2 eggs
¼ cup yogurt or sour cream
½ cup whole milk
½ cup vegetable oil, flavorless
1 tsp vanilla extract

Chocolate Batter:

1 tbsp cocoa powder


1. Preheat your oven to 180°C (375 °F) degrees.

2. In the bowl of a standing mixer fitted with a paddle attachment, beat the eggs with the sugar, until smooth. Scrape down the sides of your bowl to make sure that everything is combined.


3. Add the vanilla extract, the milk and the yogurt and mix. At this point, the mixture will look curdled, but do not worry it will smooth out when you will add the dry ingredients! 🙂


4. Meanwhile, in a separate bowl mix the dry ingredients. Add the flour, salt and baking powder, and set aside.

14081181_10210662601631313_1714650108_n   14089458_10210662600311280_145128373_n

5. Now, add the dry ingredients and the vegetable oil, alternating between the two until you finish with your ingredients. Do not over mix your batter!

6. Remove the bowl from the standing mixer and give the mixture a last swirl with your spatula in case something hasn’t been mixed.

7. Take about 3/4 of the vanilla mixture and add the cocoa powder, to make the chocolate mixture. Add 1 tsp of milk to thin the chocolate batter out.

Chocolate Batter

8. Prepare the muffin tin; line the muffin liners and divide the vanilla batter evenly. Continue with the chocolate batter, adding just a teaspoon in each muffin.


9. Bake them for about 15 to 18 minutes or until fully cooked through. Check with a toothpick! You know the deal.. :p

Makes 12 muffins