The cupcakes are actually double-raspberry – there is a raspberry jam filling hidden under the frosting. I used the same jam, instead of commonly used icing sugar, to sweeten the cream cheese frosting. I strongly dislike the mouthfeel of icing… Continue reading →
With the grilling season upon us, I thought I’d share this recipe, adapted from the Gourmet magazine. You might ask why trouble yourself with making such commonly-available thing as a hotdog bun, but you’ll understand it once you try this… Continue reading →
I bet everyone has their tried-and-true carrot cake/muffins recipe, but I will still share mine since I believe this recipe is pretty awesome. I put a little bit of banana puree in, not too much to turn them into banana… Continue reading →
It makes really nice, earthy bread. This focaccia was inspired by Carol Field’s whole wheat focaccia.
These chocolate cubes at the bottom are actually Alice Medrich’s “Chocolate deception” cake that I failed to unmold and extracted in two pieces. I should have known better that this kind of cake wouldn’t be easy to separate from the… Continue reading →
These are perfect for an easy entertaining menu. The recipe itself is super-easy. The straws can be made in advance and frozen unbaked for up to a week, or just put in the fridge overnight before baking. You can shove… Continue reading →
Remember that half-can of pumpkin puree left over after the dinner rolls were baked? Well, I turned it into the waffles, really nice ones – light and crispy, and delicate inside. Another great thing about them is that the waffle… Continue reading →
These are very cheesy and pumpkiny yellow. The rolls are excellent slightly warm with soup, although I like them best split and turned into turkey sandwiches.
This perfect autumn cake is a result of my makeover of an old family recipe, the one from a huge collection of Russian recipes I’m planning to publish someday one way or another. Feather-soft cardamom-spiced honey cake, sweet caramelized succulent… Continue reading →
Here’s a cross between a cake and cheesecake. The base is a moist soft pumpkin cake with added candied ginger for a little heat. The topping is a thin layer of creamy pumpkin cheesecake. The cake is baked just until… Continue reading →
I especially recommend these to anemic individuals like me. Blackstrap molasses add not just great flavor, but also iron to the muffins. From the other hand, if you are not a big fan of blackstrap molasses, or if you find… Continue reading →
I love to pack things like these to my kid’s lunch box. They are full of healthy ingredients and right calories. It is a bit of pain to find something similar in stores. There are plenty of energy bars, but… Continue reading →
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