Any recipe successfully utilizing egg whites is always a keeper. This recipe is adapted from Alice Medrich’s “Chocolate Holidays”. You can call these cookies macaroons and serve them for Passover, or name them latkes and include into your Hanukkah menu…. Continue reading →
I made these little cakes for my son’s school birthday party. We’d been arguing for a while if they should (or should not) have colored sprinkles on their tops. Tim kept saying that the sprinkles could significantly increase the cupcakes’ popularity…. Continue reading →
I bake with coconut often. This is the only nut my kid can eat. And besides, I like the taste. For these financiers I went with good quality dry papaya and pineapple as a topping, the ones that can be… Continue reading →
We are on spring break now. My son keeps me busy involving into his numerous plays and activities (that’s a major disadvantage of having an only child). And although Tim loves his cookies readily available he is absolutely against me… Continue reading →
In my opinion (I’m sure I’m not alone here), the best part of these streusel cakes is the streusel topping itself. Can you imaging a goodie entirely consisting of the delectable buttery and nutty crumbs? And that is exactly what… Continue reading →
The first thing that comes to mind when I hear “thumbprint cookies” is a jewel-like, jam-filled vanilla cookies. And they are delicious (if the jam is good), no doubt. But this time I decided to shake it up a little…. Continue reading →
I’ve been asked a lot how I make this cheese and here is the answer. The recipe produces very delicate and smooth ricotta. It really matters what kind of dairy you use: organic whole milk and not ultra-pasteurized cream are… Continue reading →
I wouldn’t even say it’s a recipe (it’s too simple to be called that); it’s more of a suggestion, one of a hundred possible ways to enjoy fresh cheese. And the cheese has to be fresh. So, either make your… Continue reading →
There’s something savory for a change; something rustic and delicious in its best Italian simplicity. You can call it a filled focaccia or pie. But either way, the main point remains the same. There are two layers of soft yeasted… Continue reading →
And here’s the sherbet I mentioned earlier. It tastes fresh (despite the roasting) and feels creamy (despite the egg yolks absence). I’ve already blogged how much I’m in love with the roasted strawberries. The roasting can turn even grass-like tasting… Continue reading →
I went to our grocery market a couple of days ago searching for some nice berries (everyone seems to be blogging about such wonderful strawberries; I developed a strong craving). But the berries were very much so-so (it’s not the… Continue reading →
In the large family of creamy desserts the panna cotta is the easiest and fastest one to prepare. It simply sets with gelatin; but what really matters is the quantity of the gelatin used. Too much of the last and… Continue reading →
It’s a bit late, sorry, but I couldn’t find any time to post these before or on Valentine’s Day. The cookies were sent to my son’s class celebration party last Friday. But this post is not entirely about these cookies…. Continue reading →
This drink is rich and very good. It’s supposed to be served in tiny demitasse cups. The quantity stated below makes 4 servings; I don’t think that double dates is a common way to celebrate Valentine’s Day, so you can… Continue reading →
© 2024 Baking Obsession — Powered by WordPress
Theme by Anders Noren — Up ↑