Baking Obsession

 Favorite dessert recipes and more

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recipe

Chocolate Chia Pudding with Orange Flavoured Prunes

It always helps me to tame the chocolate cravings without consuming any processed sugar. Surprisingly, even a small serving is quite satisfying. The pudding takes no time to make, it just needs a couple of hours in the refrigerator to… Continue reading →

Lemon Cupcakes with Raspberry Cream Cheese Frosting

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 →

Apricot Coconut Mini Crumble Cookies

These are very tasty cookies – buttery, sweet, crumbly, with a distinct coconut flavour and a hint of lemon in the filling. They are sort of a cross between jam tarts, sugar cookies, and crumbles. I spotted the idea in… Continue reading →

Homemade Dog/Burger Buns

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 →

Puff Pastry Strawberry Coconut Cookies

These are super easy and quickly-done (provided you’ve made the puff pastry in advance or bought it) cookies that go well with ice-cream and fruit salad.

Carrot Orange Muffins

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 →

Whole Wheat Black Olive Paste Focaccia

It makes really nice, earthy bread. This focaccia was inspired by Carol Field’s whole wheat focaccia.

Chocolate and Mocha Chantilly Mini Trifles

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 →

Oatmeal Coconut Raisin Cookies

After all fancy holiday cooking and baking, and overindulging (pigging-out is actually the word), I crave simple things. These are as good as it gets. Freshly baked, they have a great texture – crispy outside and chewy interior. The following… Continue reading →

Gingerbread Pizzelle with Eggnog Buttercream Filling

I hope everyone had truly wonderful Christmas. I wish you a prosperous and joyful 2012, and the most amazing New Year celebration! There are dozens of possible filling choices for pizzelle. The buttercream has a major advantage – it doesn’t… Continue reading →

Chocolate Cocoa Nib Cherry Biscotti and Chocolate Coconut Macadamia Nut Biscotti

Here I am speeding up the baking process. These two different in taste biscotti are made from one chocolate dough.

Mexican Wedding Cookies

This is one of my staple cookie recipes for holiday baking. I’m sure I’m not the only one who bakes similar cookies around Christmas. Nevertheless, I thought I’d share the foolproof recipe that’s been tweaked and perfected over the years…. Continue reading →

Pumpkin Maple Yeast Belgian Waffles

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 →

Pumpkin and Cheese Yeast “Flowers”

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.

Pear Honey and Walnut Upside-Down Cake

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 →

Pumpkin Ginger Cake with Pumpkin Cheesecake Topping

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 →

Pumpkin Molasses Muffins

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 →

Nut-Free Energy Bars

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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