Pierre Hermé’s chocolate éclairs were the August Daring Bakers’ challenge. The rules were to follow exactly the pâte à choux recipe and make at least one of the two chocolate components from the original recipe – rather the chocolate pastry… Continue reading →
These yeast-risen cookies are a cross between a bread stick and a caramelized puff pastry palmier. The cookies are crunchy – you can easily tell this by their look. But they are not that hard so deciduous wiggly teeth of… Continue reading →
I bought “the hugest” (my little son’s description :) watermelon a couple of days ago. Since there are only two watermelon-eaters in our home, everyone got quite a share; but we still couldn’t finish it. Sometimes, when you eat too… Continue reading →
I found this recipe in Nancy Silverton’s book who got it from the famous Italian olive oil production company – “Capezzana’s”. Apparently, it was old and cherished family recipe. The recipe calls for a lot of extra-virgin olive oil, and… Continue reading →
There’s another frozen and basil-containing treat. But the basil here is not dominant and very pronounced; it’s more of a subtle and intriguing accent. The sherbet is tangy, refreshing and light. And it’s so effortlessly put together. For an appealing… Continue reading →
I loved everything about this ice cream – the flavor, texture, and the color. I so wanted it to be green (without addition of any food colorings which I avoid whenever possible) that for a moment I thought if I… Continue reading →
The most descriptive word for this would be “addictive”. I made the crocante planning to serve it with not-yet-made ice cream in a couple of days (the crocante can be kept for up to 2 weeks – theoretically speaking). But… Continue reading →
There’s another, summer-influenced way to consume espresso. Well, yes, the dessert is not made from scratch (if the grinding of the espresso beans doesn’t count), and can be put together within a couple of minutes or so – the time… Continue reading →
The recipe caught my eye while I was browsing through the “Desserts by the Yard”. The peaches called “Saturn rings” were so cute and the way of cooking them and serving was very promising. But honestly I thought I’d never… Continue reading →
These poor things were baked to be crushed into biscotti crumbs needed for executing another dessert (getting ahead of the story: which is delicious and being posted later :). But I liked the outcome enough to give them their own… Continue reading →
These are the cookies I served with the Café Glacé. They are also nice with ice creams, or mousses, basically – anything creamy, for adding the texture contrast. If you are really seeking the crispiness in the cookies, don’t make… Continue reading →
This one belongs to an instant-type dessert category. Homemade vanilla bean ice cream certainly adds some charm to the dish but, honestly speaking, it can be replaced with a good quality store-bought ice cream with a wonderful result. Tuiles cookies… Continue reading →
Hazelnut gateau by Carol Walter was this month Daring Bakers’ challenge. I have to admit I changed it quite a bit preserving the whole idea in general. I used a different method for making the nut génoise – the one… Continue reading →
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 →
Here’s a cross between a rice pudding and flan. Don’t make it if you don’t like either from the aforementioned above. But if you are a fan of both, you might find this cake interesting. I served it with very… Continue reading →
This is just one of dozens possible ways to serve the waffles. But this one is very delicious, as well as the waffles themselves. The fresh hot waffle, crisp on the outside and tender within, topped with a scoop (or… Continue reading →
I didn’t follow any particular recipe here, just a general concept of traditional Italian, Tuscany originated dessert. Since the end product turned out mighty tasty, below is the recipe. Maybe someone would give it a try. And this is worth… Continue reading →
I’ve just had two servings of this for breakfast and I feel so happy, not to mention – energized! This is a truly wonderful summer treat for coffeeholics like me. But be aware that each portion contains a serious doze… Continue reading →
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