Page 3 of 20
Here’s a cross between a cake and cheesecake. The base is a moist soft pumpkin cake with added candied ginger for a little heat. The topping is a thin layer of creamy pumpkin cheesecake. The cake is baked just until… Continue reading →
I especially recommend these to anemic individuals like me. Blackstrap molasses add not just great flavor, but also iron to the muffins. From the other hand, if you are not a big fan of blackstrap molasses, or if you find… Continue reading →
I love to pack things like these to my kid’s lunch box. They are full of healthy ingredients and right calories. It is a bit of pain to find something similar in stores. There are plenty of energy bars, but… Continue reading →
Awesome cookies, exactly as the author’s saying – “noisily crunchy, light, addictive”. The recipe is by Alice Medrich. I just used a bit more seeds since the stated amount wasn’t quite enough. It does seem like I’m not keeping up… Continue reading →
This cake is one of my most recent creations, for an adorable little kid who obviously likes the Backyardigans TV series. The name of the birthday boy is five letters long, the exact number of characters, so I thought it… Continue reading →
Finally, it seems like it’s summer here. Vancouver can’t ever brag about its early summer, but this year the cold and rainy spring seemed particularly lengthy. As soon as the weather permitted, and the tedious task of grill-cleaning was accomplished,… Continue reading →
The pudding of pure dulce de leche flavor. There are people who either love or can’t stand the rice puddings. But there’s a chance for the latter to be converted if they try this particular one (I happened to witness… Continue reading →
I intended to post before holidays, but with the Easter marathon of the Russian kulich-baking, pascha-making, and egg-dying I simply couldn’t find time. I hope you all had wonderful holidays. This cake is for serious coconut lovers, since it has… Continue reading →
Maybe, this cake doesn’t have “the looks”, but it’s got everything else. I would even dare to say it is perfect – so tender, moist, with sweet buttery taste (with not that much butter inside). If you wish, you can… Continue reading →
These little cupcakes are very good on their own – soft, light and moist, with tiny specs of grated chocolate, but simply outstanding when frosted with this super-creamy honey cream cheese frosting. What makes the frosting so special is the… Continue reading →
I baked it mostly out of curiosity. It is quite unusual, liquid batter which is prepared the way the classic Irish bread is made – from the cold butter cut into the flour and cold buttermilk mixed in. Besides the… Continue reading →
These scones, as all perfect cream scones should be, are light and tender inside, crispy outside, and full of flavor throughout. I like making them in advance and freezing unbaked. I bake the scones close to serving time without defrosting,… Continue reading →
This is another uncomplicated, but delicious bread. And how can this not be good with almost two pounds of onions slowly sautéed in butter as a topping?! I usually put the dough after its first rise in the fridge overnight…. Continue reading →
These are fabulous cookies. Every time my cake decorating projects require marzipan, I make a double batch, so I could use it also as a filling for the cookies. It’s not quite necessary to decorate or shape them into hearts… Continue reading →