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 torta is an adaptation of Lidia Bastianich’s recipe. Although, the only thing almost unchanged was the filling. It seemed like a shame to use canned cherries when the fresh ones are in season. I soaked the fresh cherries in… Continue reading →
I’m a week late with this post (a busy schedule was the reason). This cake was my son’s present to his daddy on the Father’s day. About a year ago Tim brought a book from his kindergarten. He had just… Continue reading →
Well, I wouldn’t call it a “cake”. But the author is the one who decides. I found the recipe in Nancy Silverton’s “Pastries from the La Brea Bakery”. It sounded like a perfect accompaniment for a cheese platter and I… Continue reading →
Following the French and white chocolate idea introduced earlier I’m offering this cheesecake. No, this cake is not as sweet as the previous one. The white chocolate here doesn’t dominate, it leaves you wonder and beg for more. The cake… Continue reading →
This was my debut in the Daring Bakers Challenge. The baking task was the white chocolate l’Opéra, which in this interpretation was not the French classic, to be exact. The shape of the cake and the flavorings were left up… Continue reading →
This is a truly American classic. It got its name from the blackout drills performed by the Civilian Defense Corps during World War II. When the navy sent its ships to sea from the Brooklyn Navy Yard, the streets of… Continue reading →
I’m totally in love with Italian sweets. I think there’s more style and elegance in their simplicity than in multi-layered pompous gâteaux. And the flavors of Italian dolce have a tendency to far exceed our expectations. This cake is a… Continue reading →
This rustic looking pie, distantly reminiscent to a cheesecake, is an Italian specialty and usually served on Easter. Don’t try to substitute orange-flower water for anything else. There’s no such substitution. And in my opinion, this aromatic fluid is what… Continue reading →
The cake is incredibly moist, full of plumped, spice-infused raisins. We couldn’t wait too long for cake to cool and dug in while it was still warm. The cake is good either way – warm or at room temperature. This… Continue reading →
That’s what I’ve come up with after several attempts to produce a banana bread completely opposite in texture and flavor to the “traditional” banana bread – wet and sticking to your teeth, which is available, unfortunately, in almost every coffee… Continue reading →
Continuing the theme of traditional Italian cakes… This one is wonderful with tiny Champagne grapes available in autumn. But small red grapes still produce a very good result. The recipe is Lidia Bastianich’s which speaks for itself. Although I found… Continue reading →
I love kumquats. I eat them with peel and seeds. Unfortunately, they are seasonal, so, it makes sense to enjoy them while they last. This cheesecake presents the kumquats in a nice, elegant way. Although you can eat the kumquats… Continue reading →
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