About Margherita Tonolini

Hi I'm Margherita, I'm a baker and a food science student! My favourite things in life include: dark chocolate, flaky salt, pistachios and rainy afternoons spent baking in a cosy kitchen! I share delicious healthy recipes on my blog edible imagination!

Hazelnut Baci di Dama

Christmas cookies are a must in my family. Every year my mum and I bake tons of cookies for friends, collegues and relatives: we make a variety of Italian and German cookies and back them in cute jars. Unfortunately sometimes there is just no time to bake 5 different varieties of cookies (thank you end of term exams!). Baci di Dama are a perfect solution for a last minute home-made Christmas gift: their are easy to make, delicous and the cutest! They are originally from the region of Piemonte in Northern Italy and are made with almonds ans dark chocolate. However this recipe uses milk chocolate and hazelnut instead (you can swap for any kind of chocolate for fun)! The dough is better when chilled overnight but one hour can be enugh if you are in a hurry! Recipe 1 stick butter … [Read more...]

Baby Matcha Eclairs

  This is one of the cutest recipes I have ever made: tiny eclairs filled with a delicate matcha cream and glazed with the coolest naturally green glaze. Baby eclairs are so much better than regular ones because you can eat more than one without an excuse, plus they are perfect for a party! You can double and triple the recipe and make multiple flavor creams and icings: for the cream swap the matcha with your flavor of choice (coffee extract, vanilla extract..)  and add some colorant to your glaze. Baby Matcha Eclairs (makes about 12) Matcha cream Ingredients 250 g full fat milk 1 egg 5 tbsp. sugar 1 tsp matcha 1 tsp vanilla extract 1 tbsp + 1 tsp flour Instructions Heat the milk in a medium pan, when it boils, add in the vanilla and … [Read more...]

Mini chocolate & coconut mini eclairs

A few years ago I was working in a pastry shop that mainly sold éclairs. There were about a billion different flavours and 3 sizes: the regular one, the tiny one and the small one, known as "baby" éclair. Needless to say, baby éclairs were my favourite, aside from having the cutest name in the world, they also have the perfect size for snacking and trying different flavours. These baby/mini éclairs are filled with whipped coconut cream and chocolate ganache. They're also dipped into melted chocolate. And sprinkled with flaked coconut. And da-da! the cutest and most delicious French dessert is ready to be devoured! Notes: You can freeze the (piped) choux pastry and bake it when you are ready (no need for defrosting). Choux pastry recipes usually suggest to … [Read more...]

Small Batch Pumpkin Cookie Dough Energy Bites (GF and Vegan)

  Hands on those of you who love energy balls but who don't actually need that much energy to fuel their mid-morning coffee breaks! Either because you are sitting at a desk all day (i.e. me) or because you can easily get addicted to those delicious sweet bites (i.e. also me). However, we still energy to fuel our (supposedly) intense intellectual effort, just in smaller quantities. This recipe is my go-to snack for revision time: it comes together in five minutes, it's not excessively sweet and only makes enough bites to fuel your brain correctly! You can also double or tripe the recipe if you are not revising/working alone. Add in any extra ingredient you wish to (seeds and nuts are a good idea) and substitute coconut flour with almond/cashew powder to experiment a … [Read more...]

Chocolate Monster Tarts

If you were looking for a quick, delicious and absolutely terrifying treat for your Halloween party, you just found it. These mini chocolate tarts are the so dark! Put together a cookie crust, a simple chocolate ganache, and some whipped cream and you will have the cutest Halloween treat on the planet that will please everyone! No oven needed and they are ready in less than two hours! Ideally, you should make these in a mini silicon muffin mold but any small round shaped tin will do (just make sure to line the tin with baking paper if it’s is an iron tin otherwise the tarts will be tricky to unmold). You can also make a large tart and cut out small tarts using a round cutter (neatness of the tarts will depend on your cookie cutter quality, obviously mine wasn’t very good eh.). Double, … [Read more...]

Pumpkin Spice Coconut Smoothie Bowl

  This summer I developed a smoothie bowl obsession. Indeed I think my blender would cry if it could: the poor thing had to stand me and my crazy fruit-veg combinations all summer. But it will have to endure at least another season because this pumpkin coconut smoothie bowl is definitely the creamiest, most delicious breakfast you can have this fall. You can put it together in 5 minutes and it will fill you up until lunch! Plus it’s gluten and dairy free. I am not a fan of cold breakfasts but you can use a frozen banana if you prefer a chilled smoothie bowl!     Pumpkin spice smoothie bowl 2/3 cup coconut milk 1/3 cup almond milk (or any milk) 1 cup pumpkin puree 1 banana (frozen if you want a cold breakfast) 1/2 tsp pumpkin spice 1/2 … [Read more...]