This month Daring Bakers’ Challenge was Gale Gand’s cookies, and there were two different varieties to choose from – Milan cookies (ganache-sandwiched thin crispy cookies) and chocolate-covered marshmallow cookies. I intended to make both, and I still do. The marshmallows… Continue reading →
As easy as it gets – lightened by whipped cream fresh mango puree with blueberries and crushed coconut meringue folded in. Without taking into the account the meringue cookies (which are good on their own, not just as an addition… Continue reading →
This is an American classic in a way I like it most – the tops of the biscuits are sprinkled with crystallized ginger and the strawberries themselves are marinated in ginger-lemon syrup. Instead of the more traditional whipped cream, I… Continue reading →
Desserts served in glasses (or any other vessels) are stress-free for entertaining hosts. All you have to do on the day you are having guests over is to transfer these glasses from the fridge onto the table. It is very… Continue reading →
Here’s another Daring Bakers’ Challenge. This month it’s a British Bakewell Tart – buttery shortcrust shell filled with jam and frangipane. We were given a complete freedom to choose any jam flavor for the filling. And that’s where I got… Continue reading →
This is the same lemon pudding I posted earlier, but presented differently. The illusion is very realistic due to the color and consistency of the pudding and a lemon curd “yolks”. For the toast, there’s an anise seed génoise-sort-of-cake, baked… Continue reading →
Recently, I’ve been asked to develop a recipe for Nestlé, the recipe utilizing their cereal flakes. The first thing that comes to my mind when cereals are mentioned is something simple and homey, wholesome, nutritious and worthy to be packed… Continue reading →
When the weather is as hot as we’ve got here, cool and tangy dessert like this seems soothing and refreshing. I made the pudding late at night, after the summer heat subsided, and the idea of stirring a hot mixture… Continue reading →
This month’s Daring Bakers’ challenge was like a dream come true. I’d been thinking about and planning to learn how to stretch real strudel dough for years. But it always seemed quite time consuming and a bit intimidating. With phyllo… Continue reading →
Son: “What’s for dessert, mum?” Mum: “Uh… fresh raspberries, perhaps? You see, your mum has been very busy reading your Harry Potter book left so hastily right in her view…” (and now this mum is worrying if a dreadful regressing… Continue reading →
I have to admit, the cake is not lacking calories. But despite this fact, it feels light, tangy and fresh; just the right thing to serve after a spicy barbecue dinner. You can’t be too generous with berries here, pile… Continue reading →
Tender and delicate, very subtly flavored with rose water, the cookies are destined not just for tea time. They are pretty good with coffee too, as well as without any beverage whatsoever. Adapted from Sherry Yard This is my submission… Continue reading →
Opening a package of phyllo dough for one project often means another one is following soon (you do have to utilize the leftover before it dries, gets brittle and unusable). In this case, I put to use not just the… Continue reading →
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.
This is a gelatinized version of my favorite drink. I drink it black when I’m on a diet and with cream when I don’t count calories (I don’t sip it everyday, don’t you think that :). I adjusted the proportion,… Continue reading →
This month’s Daring Bakers challenge, hosted by Jenny from JennyBakes, was Abbey’s Infamous Cheesecake. My sincere thank you to Jenny not just for hosting, but also for not limiting us with rules and restrictions, for providing with an opportunity to… Continue reading →
© 2023 Baking Obsession — Powered by WordPress
Theme by Anders Noren — Up ↑