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Oatmeal Cranberry Bars

Oatmeal Cranberry Bars

With both kids in school now, baking these days needs to be simple and quick … just like my posts need to be concise and to the point. You see, homework, lunchbox prep, dinner and making sure uniforms are cleaned and pressed take up the better part of my afternoons nowadays. So here it goes: these Oatmeal Cranberry Bars  are really quite healthy.
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Cherry Tahini Crumble

Cherry Tahini Crumble

Looking for a way to use up all those plump, shiny red cherries popping up all across fruit markets these days? Are you also thinking about your waistline and the fact that a sweet cherry dessert will no doubt fuel your summer-clothing (ehem, beachwear) anxiety? Hmmmm … of course you can bake your cherries into a rich pie enveloped in a buttery …  flaky … crust … [snaps fingers to stop the daydreaming] … but remember: waistline, summer, beach, dare I say bikini. So, do yourself a favor and make these Cherry Tahini Crumbles instead.
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Savory Custards with Spinach and Cheese

Savory Custards with Spinach and Cheese

The Royal Foodie Joust took a short hiatus but it is back and we are all hoping with a vengeance. What’s the Royal Foodie Joust you ask? I’m pretty sure if you’re a blogger, you  already know by now that it is a friendly competition hosted by Jenn, The Leftover Queen, every month to rally some competitive gusto and get bloggers to strut  their [culinary] stuff.
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Leek and Scallion Tart  — Τάρτα με Πράσα

Leek and Scallion Tart — Τάρτα με Πράσα

I needed a quick appetizer/starter when I found out we’d be having company last minute a couple of weekends ago. So, in a frenzy I threw open the fridge and grabbed the leeks, scallions and parsley that were in the vegetable drawer, the eggs from the bottom shelf, some cheese from its appropriate drawer and the milk from the fridge’s top shelf. At this point, I was thinking a quiche or tart was the way to go.  
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Ricotta Pancakes with Fig Compote

This weekend we picked the last of the figs off of our fig trees and it’s safe to say we’re all “figged” out. Since early September we’ve been blessed with literally hundreds of sweet purple-fleshed figs and I’ve made everything from a Greek fig spoon sweet; to roasted figs stuffed with Gorgonzola and wrapped in prosciutto; to a cinnamon-spiced fig jam; to two large batches of vanilla-scented fig compote. Not to mention that we ate dozens of these little fruits as is. On Sunday morning, I opened my fridge to see a half full (some
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Keik me Tahini kai Banana–Tahini and Banana Cake with Chocolate Chip Streusel

There’s something about a streusel topping that makes people feel all warm and fuzzy inside. It must be all that brown sugar and cinnamon. Add some walnuts and a handful of chocolate chips … now you’ve got a little piece of heaven in every bite. I made this cake last week and I couldn’t stop eating it. Not to toot my own horn or anything … but neither could my husband; or our children; not to mention my mom enjoyed it too; oh, and a friend who’d stopped by for a quick cup of coffee said it should be selling in a bakery. And do

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