These chubby hearts, bumpy with chocolate and dry cherries, although very suitable for Valentines Day breakfast in bed, were made for my poor kiddo who had to stay at home with sore throat and missed all Valentines Day fun in… Continue reading →
I had almost started making these when I realized I was out of praline paste. I did want the frosting to be caramel, but I didn’t have neither intention nor time for making praline at that moment. Instead, I quickly… Continue reading →
These are actually easier to make than it might seem. The process is similar to forming the Checkerboard cookies, only here the core is a matcha-colored cylinder which is subsequently wrapped into striped dough (alternating chocolate and matcha strips), then… Continue reading →
This rich, thick, boozy, yummy drink is a result of my experiments with the holiday classic. I served it in demitasse cups along with tiny honey-spice cookies (sort of my take on German Pfeffernusse; the original German cookies are supposed… Continue reading →
I wish I had more time to bake for my own family and friends this holiday season. I’ve been so busy lately. Biscotti of different kinds are always on my “to-bake” list around Christmas time. They keep well and make… Continue reading →
At the very bottom there is a layer of lightly spiced sautéed apples. Then goes strawberry puree, followed by Frangelico-spiked whipped cream and, finally, crispy buttery hazelnut crisp. The recipe, with some of my adaptations, is from the Top Chef… Continue reading →
I know, the photo turned out a bit scary looking. There was no way to fix it since the rest of the batch was eaten earlier. Oh boy, were they good! I guess there’s no need to tell you about… Continue reading →
Yes, it’s this time of the month. And the current Daring Bakers’ challenge is Italian cannoli hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives, who chose the recipe from the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio… Continue reading →
The recipe for the cinnamon panna cotta is adapted from Camilla V. Saulsbury’s “Panna Cotta” book which was brought to my attention by a publisher. Despite my skepticism towards the unmolded panna cotta in general, I have to admit that… Continue reading →
I’ve already told you (I’m afraid more than once) about my relationship with pumpkin-based desserts. I like it, but only when the pumpkin is seriously diluted and lightened. This cake belongs to the same category “for pumpkin pie haters”. And… Continue reading →
Recently, a publisher sent me a copy of Andrew Whitley “Bread Matters” book and asked for a review if I find the book interesting enough. Now, let me jump right to the conclusion (I know, it would be more logical… Continue reading →
First, I didn’t have an intention to post these; they were made as a quick and informal eat-at-home snack. The scones were not attractive enough to be given away, but tasted pretty good. My son pointed that nothing should be… Continue reading →
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 →
I don’t like pumpkin pie, to put it mildly. I find the basic untweaked pumpkin filling quite horrid, not much better than canned pumpkin itself. I hope I’m not offending anyone. Maybe I am being weird. The pumpkin concentration in… Continue reading →
As soon as I read the tantalizing description of these bites in the “Gourmet” I rushed into the kitchen to make them. And I am glad I did! The recipe is adapted from Edward Lee
I can’t think of a better pairing for apples. With my apple pie I prefer a slice of cheddar to any ice cream. And when making an apple pie myself, I incorporate the cheese in the crust. Well, this is… Continue reading →
A hollowed baguette obviously makes a perfect shell for any filling you are in the mood for. And once stuffed and properly chilled, it becomes a neat appetizer. This particular one is filled with all my favorite things: goat cheese/cream… Continue reading →
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