Chocolate and Vanilla Heart-Shaped Sugar Cookies

Chocolate and Vanilla Heart-Shaped Sugar Cookies

These cookies are certainly eye catchers. The dough is very forgiving, a pleasure to work with – it makes it perfectly suitable for a “bake together with kids” project.
If you like your cookies crisp, bake them a bit longer. But don’t let them sit in the oven for too long, or you will lose a beautiful contrast between the chocolate and vanilla dough.

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Raspberry-Laced Chocolate Cupcakes

Raspberry-Laced Chocolate Cupcakes

There is another dessert from my romantic menu.

This recipe is almost entirely based on Alice Medrich’s recipe from “Bittersweet”. I just made them a bit more raspberry-flavored by adding a thin layer of raspberry jam glaze underneath the chocolate coating and replacing brandy in the batter and water in the chocolate glaze by raspberry liqueur.

The overall flavor – to die for.

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Cocoa Wafers

Cocoa wafers

These are the cookies I always use for my cheesecake crusts since they are so easy to make and the flavor is nothing comparing to store bought cookies. Crispy throughout, the wafers are also great accompany to a cup of coffee or ice-cream. Use a good quality cocoa for the best result.

The recipe is from Alice Medrich.

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Chocolate Caramel Cheesecake

Chocolate Caramel Cheescake

There is enough batter to make one 9-inch round cheesecake. Since I was serving it on Valentine’s Day, I used small individual heart-shaped molds to suit the occasion. This is a great dessert to be served on such a special day. But it would be a shame to wait till the next February – the cheesecake is so delicious it will be appreciated any time. The caramel gives the chocolate cheesecake a new dimension.

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