Baking Obsession

 Favorite dessert recipes and more

Category

Cookies

Nut Free French Macarons

The October Daring Bakers’ challenge is the most temperamental cookies of all – French macarons. I stopped making these about three years ago, as my little son developed a severe nut allergy. Grinding the nuts, then multiple sifting seemed extremely… Continue reading →

Lemon Honey Panna Cotta with Lemon Fennel Puff Pastry Straws

Even the last scraps of home made puff pastry taste great and puff perfectly. Never ever dispose these precious leftovers, always put them to some use. The flavor of the real butter and the texture of the finished product is… 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 →

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 →

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 →

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 →

Lemon Pudding with Ginger Lemon Madeleines

When the weather is as hot as we’ve got here, cool and tangy dessert like this seems soothing and refreshing. I made the pudding late at night, after the summer heat subsided, and the idea of stirring a hot mixture… Continue reading →

Rose Water Almond Tea Cookies

Tender and delicate, very subtly flavored with rose water, the cookies are destined not just for tea time. They are pretty good with coffee too, as well as without any beverage whatsoever. Adapted from Sherry Yard This is my submission… Continue reading →

Chocolate Coconut Macaroons as Chocolate Latkes

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 →

Coconut Financiers with Tropical Fruits

I bake with coconut often. This is the only nut my kid can eat. And besides, I like the taste. For these financiers I went with good quality dry papaya and pineapple as a topping, the ones that can be… Continue reading →

Citrus Ricotta Cookies

We are on spring break now. My son keeps me busy involving into his numerous plays and activities (that’s a major disadvantage of having an only child). And although Tim loves his cookies readily available he is absolutely against me… Continue reading →

Sbrisolona

In my opinion (I’m sure I’m not alone here), the best part of these streusel cakes is the streusel topping itself. Can you imaging a goodie entirely consisting of the delectable buttery and nutty crumbs? And that  is exactly what… Continue reading →

Chocolate Thumbprint Cookies with Fleur de Sel Cardamom Caramel Filling

The first thing that comes to mind when I hear “thumbprint cookies” is a jewel-like, jam-filled vanilla cookies. And they are delicious (if the jam is good), no doubt. But this time I decided to shake it up a little…. Continue reading →

Yogurt Panna Cotta with Rosemary Cornmeal Cookies

In the large family of creamy desserts the panna cotta is the easiest and fastest one to prepare. It simply sets with gelatin; but what really matters is the quantity of the gelatin used. Too much of the last and… Continue reading →

“Heart To Give” Cookies

It’s a bit late, sorry, but I couldn’t find any time to post these before or on Valentine’s Day. The cookies were sent to my son’s class celebration party last Friday. But this post is not entirely about these cookies…. Continue reading →

Molded Soft Gingerbread

I’ve had this mold for years and haven’t molded a single springerle yet (I don’t really know why, I do love springerle cookies). As soon as I spotted the recipe in the “Tartine”I knew what my cookie mold would be… Continue reading →

Pine Nut Honey Squares (Rectangles)

I don’t just love the flavor of these nuts, I also respect their softness, their slicing cooperativeness. And there’s a significant benefit from the waste-free cutting – the less trimmings and shattered pieces you have, the slimmer you are (well,… Continue reading →

Mustard Cheddar Crackers

One friend of mine told me I could freeze extra cheese for later use. Maybe I should have clarified for what kind of use, because after defrosting, once perfect cheddar became … lets say … not so perfect and completely… Continue reading →

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