Bruschetta et crostini by Lucia Pantaleoni

By Lucia Pantaleoni

Trente recettes de bruschetta à base de soreness frotté à l'ail mais aussi de crostinis, des bouchées croustillantes. Au menu : bruschetta méditerranéenne, aux moules pimentées, à l'ail, à l'huile d'olive, aux tomates et au basilic ou encore bruschetta sucrée au mascarpone et aux culmination des bois. Egalement, crostini aux épinards, aux lardons et à los angeles sauge ou au fromage et aux abricots secs.

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Yield: 12 REGULAR OR 6 JUMBO MUFFINS Prep time: 25 MINUTES Difficulty: The 100 Best VEGAN BAKING Recipes G Garden Muffins I love to eat these muffins slightly warm with a melty pat of margarine in the middle. They are full of veggies and whole-grain goodness and are the perfect way to get some nutrition into lazy or picky eaters. You can still make these muffi ns by subbing 1/4 cup of sugar. Preheat the oven to 375 degrees. Lightly grease 12 regular or 6 jumbo muffin cups with margarine or oil, or line with paper liners.

In a large bowl, combine whole-wheat flour and all-purpose flour. Make a well in the middle of the flour mixture and add oil, water, pumpkin seeds, flaxseeds and sesame seeds and mix until well-combined. You can begin stirring with a spatula, but you may need to use your hands. The dough should be moist but not too sticky. On a lightly floured surface, roll out dough to between ¹/8- and ¹/₁₆-inch thick, depending on how thick you want your crackers to be. Transfer dough to the prepared baking sheet.

Drop rounded tablespoonfuls onto baking sheets, 2 inches apart. Bake for 10 to 12 minutes or until the edges look slightly browned. If you are baking more than one sheet at a time, rotate the sheets halfway through the baking time. Cool cookies on the baking sheet for 5 minutes, then transfer to cooling rack. Store cooled cookies in an airtight container at room temperature. Yield: 2 DOZEN Prep time: 25 MINUTES Difficulty: G Cookies 39 Spice-Spiked Chocolate Chunk Cookies Spices are too good to be relegated for holiday baking only.

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