Baking Obsession

 Favorite dessert recipes and more

Year

2009

Vols-au-Vent

September Daring Bakers’ challenge is up. This time it’s classic puff pastry and vols-au-vent – flaky tartlets that can be filled with at least a thousand possible sweet or savory fillings. Only, I act as usual. First, being overwhelmed with… Continue reading →

Cornmeal Walnut Focaccia with Concord Grapes and Gorgonzola

I have a weakness (one of many…) – Concord grapes. With their season so short, I tend to overeat them while they last until my tongue is numb and the throat is itchy. And when these symptoms of the overindulgence… Continue reading →

Herb and Parmesan Bread Twists

Haven’t we all tried tasteless extra-chewy bread sticks in restaurants and at parties? I’ve had my share. Without false modesty, I can assure you these twists are better. And the difference is called forth by a generous amount (and I… Continue reading →

Coconut Raspberry Tarts

These are probably the last berries of the season (how sad…) They are topping the coconut pastry cream filling and a thin layer of raspberry-white chocolate ganache below. And yes, there’s more coconut in the tart shells, too.

Triple Banana Double Caramel Mini Cupcakes

This is my basic and the most often used banana-bread formula. I do vary flavors, play with different flours, but I usually keep the proportions of the main ingredients the same. The bread is moist but not wet or sticky,… Continue reading →

Porcini Apricot and Fig Soda Bread

It took me a lot of willpower to stop eating this bread. It was so good freshly baked, still a bit warm, eaten with fresh goat cheese, especially with the peppery one. The apricots I used were unattractive unsulfured organic… Continue reading →

Sesame Mascarpone Cookie and Lemon Ginger Ice Cream Sandwiches

I had a little bit of mascarpone cheese left over – not enough to fill a tart or a cake. So, I put it in the fridge and forgot about it. The poor cheese spent there a few days too… Continue reading →

Brandied Raspberries

Before it’s too late, and while they are still available, I’d like to share a nice way of preserving the raspberries rather than freezing them or making jams. The method is not cheap, but well worth the money spent. The… Continue reading →

Chocolate-Covered Marshmallow Cookies

Finally, here’s a long ago promised post, part two of the DB challenge. The recipe (another Gale Gand’s) makes an enormous amount of cookies. It seemed a bit boring to make them all plain vanilla (by the way, there’s not… Continue reading →

Lightning McQueen Cake

This is only as far as my automechanical skills go. The cake is fondant-covered; the Lightning McQueen is made of gum paste. Everything is edible, of course. Inside are three layers of lemon cake moistened with lemon syrup, white chocolate… Continue reading →

Tiger Cake

Sorry, this is not the post I promised. I still don’t have time for a lengthy post. I’ve been doing a lot of cake decorating lately. It’s a time consuming but also a quite satisfying activity. This particular one was… Continue reading →

Milan Cookies

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 →

Mango and Blueberry Fool with Coconut Meringue

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 →

Gingered Strawberry Shortcakes

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 →

Potato, Fontina and Black Olive Tapenade Pizza

My family loves pizza regardless of topping; as long as there’s a good crust and melted cheese on it. I am a bit pickier, but even I find this not-quite-traditional pizza to be delicious. The crust recipe I used here… Continue reading →

Stilton Cheesecake Tarts with Rhubarb Pink Peppercorn Compote and Walnut Crumble

Before you wrinkle your nose and leave my site, let me quickly tell you that this combination is very, very good. I probably wouldn’t serve it to toddlers; I doubt they will appreciate it. But a more mature audience will… Continue reading →

Honey Cardamom Mousse with Mango Gelée and Pistachio Apricot Kernel Toasts

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 →

Bakewell Mini Tarts

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 →

© 2021 Baking Obsession — Powered by WordPress

Theme by Anders NorenUp ↑