Desserts

Zeppoli

I guess everybody is familiar with classic Italian fritters. These are scented with nutmeg and lemon zest. Sure, they are good (as any food fried, to be honest) and incredibly tender. Fried and still warm zeppoli are divided between the… Continue reading →

2008/06/18

Fig and Almond “Cake” with Rosemary, Anise and Sesame Seeds

Well, I wouldn’t call it a “cake”. But the author is the one who decides. I found the recipe in Nancy Silverton’s “Pastries from the La Brea Bakery”. It sounded like a perfect accompaniment for a cheese platter and I… Continue reading →

2008/06/14

Lemon Lavender Scones with Clotted Cream and Berries

Scones is probably the easiest and yet very satisfying dessert possible. They take no more than a half an hour to make including the baking time. When filled with cream and berries the scones become a meal on their own…. Continue reading →

2008/06/11

Frozen Rhubarb and Strawberry Meringue Torte

I should have mentioned in my previous post that the rhubarb I used came from my dear and very generous friend Olya. She presented me with a huge bag stuffed with beautiful, bright red organic rhubarb stalks fresh from her… Continue reading →

2008/06/06

Rhubarb and Anise Upside Down Cake

There’s something very comforting about upside down cakes. Maybe it’s their rustic appearance, homey simplicity, or a possibility to eat them warm, almost right from the oven. There’s probably a thousand of variations on this theme. And I find most… Continue reading →

2008/06/04

Fleur de Sel and Hazelnut Brittle

If I was asked to name my favorite cookies of all, that would be it. Although, I’m not so sure that they can be actually considered as cookies per se. Or maybe they can because of their shape, in this… Continue reading →

2008/05/29

White Chocolate and Brie Cheesecake with Fleur de Sel and Hazelnut Brittle

Following the French and white chocolate idea introduced earlier I’m offering this cheesecake. No, this cake is not as sweet as the previous one. The white chocolate here doesn’t dominate, it leaves you wonder and beg for more. The cake… Continue reading →

2008/05/29

L’Opéra

This was my debut in the Daring Bakers Challenge. The baking task was the white chocolate l’Opéra, which in this interpretation was not the French classic, to be exact. The shape of the cake and the flavorings were left up… Continue reading →

2008/05/27

Cinnamon Rice Pudding (Arroz Con Leche)

Recently, I discovered two wonderful blogs: Bakerette and Cannelle et Vanille devoted to baking and dessert making. Their photos is pleasure to look at as well as the well-written stories to read. My eyes were caught by the rice pudding… Continue reading →

2008/05/26

Cocoa Nib Ice Cream

There is another jewel from Alice Medrich’s “Bittersweet”. The book is worth buying for this ice cream recipe along, and for her advice on rescuing seized ganache. The author describes the ice cream flavor as “ rich, clean chocolate …… Continue reading →

2008/05/25

Brownie Lollipops with Milk Chocolate and Caramel Sauces

This is a neat solution for kids parties. Wooden sticks as handles eliminate sticky fingers and minimize the mess. But watch for the double dippers! The brownie recipe is from Nick Malgieri’s “Chocolate”. The brownies are good, very fudgy, of… Continue reading →

2008/05/21

Milk Chocolate Sauce

I used this sauce for dipping the brownie lollipops (the recipe follows). The recipe is from the famous Dorie Greenspan’s “Baking”. Although the flavor was nice and clean, I wish the sauce would be a bit thicker for this particular-dipping… Continue reading →

2008/05/21

Chocolate Blackout Cake

This is a truly American classic. It got its name from the blackout drills performed by the Civilian Defense Corps during World War II. When the navy sent its ships to sea from the Brooklyn Navy Yard, the streets of… Continue reading →

2008/05/15

Coconut Marshmallows

I like marshmallows. But I don’t eat the store bought variety. Once, being incautiously curious, I read the list of ingredients on a marshmallow package… I’ve been making them ever since. And they are not difficult to make. If you… Continue reading →

2008/05/14

Brown Butter, Lemon, and Caper Biscotti

This is an adaptation of Martha Stewart’s recipe. To assure the crispiness of the cookies I substituted some part of the flour for cornmeal. For the same reason, I let them dry in the turned off oven overnight (suggested baking… Continue reading →

2008/05/13

Cornmeal and Ricotta Honey Cake with Figs and Rosemary

I’m totally in love with Italian sweets. I think there’s more style and elegance in their simplicity than in multi-layered pompous gâteaux. And the flavors of Italian dolce have a tendency to far exceed our expectations. This cake is a… Continue reading →

2008/04/15

Oatmeal and Coconut Raspberry Jam Bars

This is the recipe I often use when there’s a need in a quick and full-proof dessert. All ingredients are always in my (and probably yours too) pantry. It’s an absolute favorite among the children.

2008/04/14

Lemon Bars

These are the lemon bars indeed. I just baked them in a tart pan. And I had my reasons for doing so. When I baked them in a square 9-inch pan lined with foil, I had to trim the edges… Continue reading →