All my favorites spices are here. I was sure I would not be disappointed in the end result. The cake turned to be moist, buttery, very fragrant. This is a lovely treat especially during such dank weather outside. The recipe… Continue reading →
This is a result of my experiments in attempt to invent a new filling for a yeast dough pie. The final product happened to be so good that I decided it’s worth a life on its own. It will be… Continue reading →
In Russia savory yeasted pies are very common. But I wanted to step off the traditional preparation method and try something new. So I tweaked the dough a little and it doesn’t require a long proofing time now. The crust… Continue reading →
This dessert can be prepared in stages over several days. And after assembling it has to seat in a refrigerator for at least 6 hours or overnight which is even better for the cake to soak and flavors to blend…. Continue reading →
We love home-made ice-cream, so I’m always in a search for the recipes utilizing left over egg whites. This cake fits the bill since the recipe calls for 14 egg whites. The cake is good on its own. But its… Continue reading →
I don’t know anyone who wouldn’t like to eat caramelized onions. Although not everyone likes the smell of them cooking. This tart is so good that even the most dedicated haters of cooking onion aroma will change their mind after… Continue reading →
Recipes from Pierre Hermé guarantee a success. Don’t they? :) These cookies are from his “Chocolate Desserts“. I’ll just quote Dori Greenspan in her precise description of them: “Soft and crumbly, buttery and chocolaty, these are the cookies of old-fashioned… Continue reading →
These cookies can be a great project to do with your kids. My son loves making wiggling worms from the dough. I help him a bit with the twists.
This quiche is equally good warm or at room temperature. You can refrigerate the leftovers and reheat them for lunch next day. I even like to steal a slice from the fridge and eat it cold.
I absolutely adore the lemon curd. It’s delicious with crêpes, scones or a toast. Add a bit of whipped cream to the curd; and you’ve got an instant lemon mousse. You can go further and layer this mousse with broken… Continue reading →
The cake is creamy, melting in your mouth, pretty looking, easy to make and, more important, it doesn’t leave you with this heavy feeling in your stomach like the most of cheesecakes do.
I just love them. The texture is a perfection, these biscotti are crunchy but not teeth-breaking hard, and very aromatic. You might be tempted to add more flour to the dough, but don’t do so, or the cookies will be… Continue reading →
The crust is absolutely perfect, crisp and very tender at the same time, with a distinct pine nut flavor. The filling is creamy and chocolaty (make sure to use a good quality chocolate) with a subtle tanginess from the cheeses…. Continue reading →
What can be simpler? The filling is just the fresh cheese, eggs and a bit of sugar. The crust is buttery and crunchy, and full of nutritious oats. You don’t have to roll the dough, just press it into the… Continue reading →
All you need to make a delicious fresh cheese is a large pot, instant-read thermometer (or a candy thermometer) and the buttermilk. The best cheese is usually made from full-fat buttermilk but it can be substituted for low-fat variety. Don’t… Continue reading →
Soft spicy apples and plumped in rum raisins contrast wonderfully with crunchy caramel coating of the crêpes. Add a bit (or a generous amount) of cool sour cream to the hot crêpes and you have a perfect finale of your… Continue reading →
This recipe makes about 4 cups of the sauce. But if you think this is unnecessary large amount, please reconsider. This is very versatile sauce. You can eat it with your pancakes, waffles, pour over yogurt or vanilla ice cream…. Continue reading →
The combination of the curd cheese and cream cheese makes the filling very smooth. I usually put just a touch of icing sugar to sweeten the filling slightly, so, you might want to add more sugar according to your taste…. Continue reading →
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