This cake is delicious on its own but irresistible when served with a generous dollop of espresso-infused whipped cream. Kahlua-flavored sugar syrup brushed over the warm cake gives it a thin crispy sugary crust. I like to warm a… Continue reading →
There is enough batter to make one 9-inch round cheesecake. Since I was serving it on Valentine’s Day, I used small individual heart-shaped molds to suit the occasion. This is a great dessert to be served on such a special… Continue reading →
If you are like me – love everything that has poppy seeds in it, then this is definitely a recipe to try. The cake is moist, sweet and full of poppies. It gets even better in a day or too…. Continue reading →
This is a wonderful treat for us, grown-ups. The panforte makes a great gift since the flavor only improves with aging and allows you to have it ready well before the Christmas fuss. Panpepato pears beautifully with dessert wines, coffee,… Continue reading →
I’m always pleased with Alice Medrich’s recipes. This roulade is not an exception. The flavor, texture and presentation are all marvelous. The dessert can be made in advance and, definitely, it’s worth to be served during holidays. I adapted the… Continue reading →
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 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 →
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.
This is probably my favorite pound cake and I baked them and ate them a lot… The cake is moist and very fragrant. It’s absolutely fantastic served with sour cream ice cream and warm raw sugar sauce. It freezes beautifully.
Maybe it seems like the winter time dessert, but I bake it during any season. Use the fresh berries when they are available and the frozen ones when you can’t get them fresh. Like the most of upside-down cakes, this… Continue reading →
Don’t be afraid to use sage in the sweet bread. The flavor is very interesting and subtle.
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