These are the cookies I always use for my cheesecake crusts since they are so easy to make and the flavor is nothing comparing to store bought cookies. Crispy throughout, the wafers are also great accompany to a cup of… Continue reading →
There is enough batter to make one 9-inch round cheesecake. Since I was serving it on Valentine’s Day, I used small individual heart-shaped molds to suit the occasion. This is a great dessert to be served on such a special… Continue reading →
According to my taste, commercially made rum raisin ice cream never has enough raisins or rum in it. Contrarily, this one is loaded with raisins. And even Jack Sparrow would approve the quantity of rum. Although I would think twice… Continue reading →
These are classic Italian wafers. They are good as is, or shaped into cones or cylinders and filled with a filling of your choice. The pizzelle can be draped over bottom of a glass and used as edible bowls for… Continue reading →
There is no any gelatin powder or eggs in this mousse. The flavor, as a result, is clean and pure. And the texture is light without being elastic. Definitely don’t try to save on the chocolate here. You get what… Continue reading →
These cupcakes have so many wonderful qualities! First of all, they are very, very chocolaty, and moist, and so flavorful. And they don’t have any fat except the one coming from the chocolate. It means you can eat extra one… Continue reading →
Rich buttery brioche dough with smart addition of chocolate and dried cherries turns into the best babka. The result is worth the effort. But you have to plan baking this bread ahead of time – the dough needs to be… Continue reading →
If you are like me – love everything that has poppy seeds in it, then this is definitely a recipe to try. The cake is moist, sweet and full of poppies. It gets even better in a day or too…. Continue reading →
There is another holiday favorite. It can be done up to 24 hours in advance and refrigerated till the serving time.
The least thing you want to do on Christmas morning or morning after New Year celebration is to cook. I hate the whole idea of spending hours in the kitchen rather than being with my family and sharing my son’s… Continue reading →
This is my variation of Nick Malgieri’s recipe for Vanilla Pretzels, from his “Cookies Unlimited”. The cookies are not as hard and crunchy as the most of similar shaped cookies. They even stay cakey and tender in the middle.
The cookies are big, sweet, mildly spiced, crisp, and crunchy but not hard. They go well with anything – milk, coffee or tea. I like to crush them over ice-cream or even yogurt. The cookies are the great keepers, they… Continue reading →
More a confection than a pastry; it screams out loud for a double shot of espresso. The tart is seductive and rich. Serve it thinly sliced. If you wish you can substitute all or part of the pecans for walnuts.
These are sooooo good! They are actually among my favorite cookies and I have to admit I’m quite picky… The cookies are easy to prepare but they are the best the day they are baked. This way they are crispy… Continue reading →
This is a delicious frozen dessert and you won’t even need an ice-cream maker for this. There is another advantage – it can be made up to 3 days before serving and kept in a freezer. The recipe requires 6… Continue reading →
This is a wonderful treat for us, grown-ups. The panforte makes a great gift since the flavor only improves with aging and allows you to have it ready well before the Christmas fuss. Panpepato pears beautifully with dessert wines, coffee,… Continue reading →
This is an example of simple country food. And you probably have all ingredients in your pantry. A crunch of the cornmeal ties so nicely with a crunch of seeds in the dry figs. This is Carol Field’s recipe.
I’m always pleased with Alice Medrich’s recipes. This roulade is not an exception. The flavor, texture and presentation are all marvelous. The dessert can be made in advance and, definitely, it’s worth to be served during holidays. I adapted the… Continue reading →
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