I had almost started making these when I realized I was out of praline paste. I did want the frosting to be caramel, but I didn’t have neither intention nor time for making praline at that moment. Instead, I quickly… Continue reading →
I made these little cakes for my son’s school birthday party. We’d been arguing for a while if they should (or should not) have colored sprinkles on their tops. Tim kept saying that the sprinkles could significantly increase the cupcakes’ popularity…. Continue reading →
These are very Italian cupcakes. The list of the ingredients speaks for this well. There are fresh ricotta cheese and cornmeal, ground pine nuts and Italian prune-plums. The upside-down idea is not an exclusive American invention either. Italians have been… Continue reading →
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… Continue reading →
This is an adaptation of Dorie Greenspan’s muffins from her most recent book Baking: From My Home to Yours. I just made them a bit healthier replacing half of the flour with whole wheat and making them nut-free.