Maybe, this cake doesn’t have “the looks”, but it’s got everything else. I would even dare to say it is perfect – so tender, moist, with sweet buttery taste (with not that much butter inside). If you wish, you can… Continue reading →
These little cupcakes are very good on their own – soft, light and moist, with tiny specs of grated chocolate, but simply outstanding when frosted with this super-creamy honey cream cheese frosting. What makes the frosting so special is the… Continue reading →
And here’s another cookie. I hope you are not tired of them. Christmas is not too far, and I’ve been trying new and revising old favorite recipes preparing to a big give-away baking. So far, there are about two dozens… Continue reading →
There were some phyllo dough leftovers occupying my fridge. I needed to get rid of it and that’s how these pastries were born. They are good and easy to make, and even worthy of buying a new package of phyllo…. Continue reading →
Another filling is ricotta and cream cheese combined in equal proportions and run in a food processor with orange zest and just a touch of sugar. This method produces very smooth filling. The roasted strawberries went on top of the… 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.
If you make the scones beforehand and freeze them the whole dish will be assembled in a flash.
This is a great recipe. It’s not just delicious and healthy but unlike the most of muffin recipes, the batter can be made up to a week before and kept in the refrigerator ensuring you have freshly baked muffins any… Continue reading →
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