Vanilla beans possess a miraculous power to transform quite ordinary things into something different, something more interesting and exciting. This is one of the examples – very simple yet delicious coffeecake; perfect solution when you need a quick-fix dessert with… Continue reading →
I don’t know what to say to people who tell me that this cake is better than sex. I guess, it’s entirely depends on a personal experience. But I do know for sure the cheesecake is quite good. I prefer… Continue reading →
This cake was the November Daring Bakers’ challenge (hosted by Dolores, Alex, and Jenny). The recipe for the caramel cake and brown butter frosting was generously provided by Shuna Fish Lydon. I added ground cardamom to the cake batter, and… 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 →
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 →
The recipe for this bright yellow, zest studded cake is from my newest bargain, “Dolce Italiano” by Gina De Palma. The texture of the cake, due to a good amount of extra virgin olive oil and cornmeal, is soft and… Continue reading →
It looks impressive and might seem like difficult to make. But there’s nothing complex in the shaping of this bread. Besides, the handling of the yeast dough is always calming and nerve soothing experience.