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 →
It doesn’t involve any baking, and I don’t think it can be considered as a dessert. But the whole combo is so good I’d readily take a pass on any pastry and have more of this instead. The goat cheese… Continue reading →
I could live on this… and some rosé. Famous French salty topping of sautéed onions, anchovies, and olives gets a little update with an addition of ripe cherry tomatoes. Their roasted sweetness balances perfectly such intensive saltiness of the gutsy… Continue reading →
Here’s an effortless, yet quite nice cake that doesn’t require any preliminary preparation. All can be done in one day. The filling and frosting in this cake is simply whipped cream with generous amount of seedless raspberry jam folded in…. Continue reading →
Any recipe successfully utilizing egg whites is always a keeper. This recipe is adapted from Alice Medrich’s “Chocolate Holidays”. You can call these cookies macaroons and serve them for Passover, or name them latkes and include into your Hanukkah menu…. 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 →
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