Baking Obsession

 Favorite dessert recipes and more

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Desserts with fresh cheese

Chestnut Chocolate and Hazelnut Cannoli

Yes, it’s this time of the month. And the current Daring Bakers’ challenge is Italian cannoli hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives, who chose the recipe from the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio… Continue reading →

Homemade Mascarpone Cheese

Much easier to make than it might seem, homemade mascarpone is a tastier and less expensive alternative to a store-bought cheese. It’s marvelous with ripe summer berries, finally appeared at our farmer’s markets.

Fresh and Extra Creamy Homemade Ricotta Cheese

I’ve been asked a lot how I make this cheese and here is the answer. The recipe produces very delicate and smooth ricotta. It really matters what kind of dairy you use: organic whole milk and not ultra-pasteurized cream are… Continue reading →

Fresh Ricotta with Caramelized Pineapple/Banana Topping

I wouldn’t even say it’s a recipe (it’s too simple to be called that); it’s more of a suggestion, one of a hundred possible ways to enjoy fresh cheese. And the cheese has to be fresh. So, either make your… Continue reading →

Raspberry Tiramisu with Cinnamon Cream

I’ve made a berry variation of this Italian dessert before. Usually I used berry puree with an addition of a matching liqueur for dipping the ladyfingers. But this tiramisu is different from what I used to make. Last weekend we… Continue reading →

Sweet Ricotta Pudding with Roasted Grapes

This is a kind of dessert I’m the most fond of – rustic, homey, full of flavors, and incredibly easy to prepare. Don’t try to serve the pudding on its own, serve it with roasted grapes as intended. They are… Continue reading →

Strawberries in Chianti with Black Pepper Ricotta Cream

(fragole al vino con ricotta e pepe) I guess I’m not the only one who thinks twice before turning the oven on and baking something when the weather is hot. And I’m not complaining, it’s finally resembling summer here. Until… Continue reading →

Zeppoli

I guess everybody is familiar with classic Italian fritters. These are scented with nutmeg and lemon zest. Sure, they are good (as any food fried, to be honest) and incredibly tender. Fried and still warm zeppoli are divided between the… 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 →

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