Mushroom Onion Scones

These scones, as all perfect cream scones should be, are light and tender inside, crispy outside, and full of flavor throughout. I like making them in advance and freezing unbaked. I bake the scones close to serving time without defrosting, getting the freshest warm pastries quickly and effortlessly.

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Ultimate Mexican Brownies

Generously spiced with cinnamon and cayenne, filled with ancho and fig puree, and glazed with cinnamon ganache, aren’t they truly the ultimate Mexican?

I’m craving the sun, heat, sandy beaches, and another Mexican vacation. Sadly, this vacation, although very much needed during the grey rainy Vancouver’s winter, will remain only a dream at least until next year… These super-fudgy brownies do have some healing, soothing power; could be an alternative to Prozac… Please, someone, take them away from me, must… stop… eating!

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Marzipan-filled Honey Cookies

These are fabulous cookies. Every time my cake decorating projects require marzipan, I make a double batch, so I could use it also as a filling for the cookies. It’s not quite necessary to decorate or shape them into hearts (now it’s just very appropriate). The prep time can be reduced about three times, if the dough and marzipan are simply cut into squares using a pizza wheel.

These cookies are amazing German sweets that get only better over time. But, honestly, I never can wait for too long, maybe only overnight, before indulging myself. Eight hours is usually enough for marzipan to soften the dough.

Happy Valentine’s Day!

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Chocolate Wasabi Shortbread Cookies

Spicy, salty, chocolaty sweet, delicately sandy, but also crunchy… In other words – delicious cookies. I’ve already blogged about my love to this flavor combo. Spicy wasabi ganache I dipped the shortbread in is exactly the same one I used to fill my macarons. I went a bit further this time and added wasabi peas into the cookie dough, as well as sprinkled them over the ganache glaze.

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Pear Cranberry and Gorgonzola Turnovers

This is both a dessert and cheese course in one. Although my son declared they were the best when eaten with wild mushroom soup as a bread substitute. He’s got quite a taste for an 8-year old.

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Artichoke Sun-Dried Tomato and Lots of Cheese Muffins

This recipe was born out of the need to utilize some leftover filling I used to stuff chicken breasts for our dinner. I also conveniently got rid of some Italian salami that was left on an antipasto platter after the same dinner. Maybe this is not a very fascinating or motivating preface, but let me assure you, these little things are loaded with flavor.

I believe the most delicious recipes are created accidentally, without too much hope or expectation of a great result.

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