It would be, probably, nice to post it last Wednesday – St. Patrick’s Day, but I’ve been running behind my schedule lately. This recipe is slightly adapted from very old Guinness brewers’ recipe which produces a flavorful, moist eggless cake.
I was improvising to satisfy my son’s sweet tooth. Nut meringue are surely nice, but when the kid is allergic to all possible nuts existing, barely sweetened cereals make acceptable substitute. Bittersweet chocolate and some chopped prunes cut the sweetness… Continue reading →
I like this carrot jam and make it often. This is not the marmalade, but its intense citrus flavor and the texture reminiscent to orange peel always fool everyone. If you are not very exciting about making the carrot jam,… Continue reading →
This kind of dessert is my comfort food during sometimes seemingly endless rainy Vancouver days. It’s creamy, chocolaty, sweet and soothing.
This month’s Daring Bakers’ challenge was Italian tiramisu. Deeba from Passionate About Baking and Aparna from My Diverse Kitchen, the hosts of the challenge, chose Carminantonio’s tiramisu recipe from the “The Washington Post”, July 11, 2007. The whole thing was… Continue reading →
Maybe not as fabulous as the real thing, not as overloaded with nuts and oversaturated with aromatic syrup, still, these are pretty good for what they are – little sweet treats made of some phyllo leftovers (there’s always something left… Continue reading →
These are basically fruit and nuts with a bit of flour and eggs to bind them together. Exceptionally easy to make, delicious and nutritious, this cake makes not just a fantastic snack, but also a perfect addition to the cheese… Continue reading →
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 →
There are always some plans for weekends, and cooking is seldom the first priority unless we are having people over. So, having pizza or filled focaccia on our weekend menu is a good choice since most of work – making… 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 →
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