Baking Obsession

 Favorite dessert recipes and more

Month

March 2008

Sweet Dough Bread

In one of the last issues of “Gourmet” Richard Bertinet shared his recipe and unusual technique of preparing this sweet dough. The dough is sweet but not too sweet which makes it also perfect for savory fillings, not just sweet… Continue reading →

Hot Cross Buns

These buns are traditionally served on Good Friday. But I guess if we omit the crosses on top and bake them as sweet rolls they can be enjoyed any day. The buns are so nice slightly warm from the oven… Continue reading →

Neapolitan Ricotta and Wheat-Berry Easter Pie (Pastiera Napoletana)

This rustic looking pie, distantly reminiscent to a cheesecake, is an Italian specialty and usually served on Easter. Don’t try to substitute orange-flower water for anything else. There’s no such substitution. And in my opinion, this aromatic fluid is what… Continue reading →

Mocha Panna Cotta with Fleur de Sel Caramel

Nothing beats caramel-fleur de sel combination. But add to it rich velvety custard, infused with coffee and flavored with chocolate and you will have an unforgettable dessert. Serve it in small demitasse cups or tiny ramekins. The panna cotta can… Continue reading →

Multi-Seed Irish Soda Bread

I bake this bread far more often than just for St. Patrick’s Day. I altered a traditional recipe (which is indeed wonderful) by omitting the raisins, decreasing the sugar and adding the seeds. I wanted to serve it with salads… Continue reading →

Irish Raisin Cake

The cake is incredibly moist, full of plumped, spice-infused raisins. We couldn’t wait too long for cake to cool and dug in while it was still warm. The cake is good either way – warm or at room temperature. This… Continue reading →

Walnut Brownies with Cocoa Nibs and Dry Cherries

David Lebovitz claims them like absolutely the best. And I’m not going to argue with him; the brownies are very, very good. David emphasizes the importance of beating the batter before baking which is unusual for brownies in general, but… Continue reading →

Chocolate and Grand Marnier Banana Cake

That’s what I’ve come up with after several attempts to produce a banana bread completely opposite in texture and flavor to the “traditional” banana bread – wet and sticking to your teeth, which is available, unfortunately, in almost every coffee… Continue reading →

Torta al Vino with Grapes

Continuing the theme of traditional Italian cakes… This one is wonderful with tiny Champagne grapes available in autumn. But small red grapes still produce a very good result. The recipe is Lidia Bastianich’s which speaks for itself. Although I found… Continue reading →

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