Continuing the theme of traditional Italian cakes… This one is wonderful with tiny Champagne grapes available in autumn. But small red grapes still produce a very good result. The recipe is Lidia Bastianich’s which speaks for itself. Although I found… Continue reading →
These cookies are bumpy, and nutty, and ugly, and … so good! Despite a generous amount of nuts, they are as light as feathers. And may be because of this lightness (not to mention-flavor), I can finish a half of… Continue reading →
These are wonderful and irresistible. I’m not promoting fried food here, but it won’t hurt to treat yourself once (or several times) in a while. The recipe is from “Chocolate Holidays”.
I love kumquats. I eat them with peel and seeds. Unfortunately, they are seasonal, so, it makes sense to enjoy them while they last. This cheesecake presents the kumquats in a nice, elegant way. Although you can eat the kumquats… Continue reading →
This is not a suggesting for getting rid of scary, dark-spotted, overripen bananas. You might consider buying bananas exclusively for baking these muffins, they are sure worth it. I’m quite happy with the result of my experiments in achieving the… Continue reading →
This a wonderful accompaniment to many desserts. It’s delicious poured over the cakes, tarts or fruits. Or freeze it in an ice-cream maker to get a great tasting vanilla-honey ice-cream.
This is another way to enjoy fresh curd cheese. Sort of Russian cheesecake. But please, don’t confuse it with American cheesecake, the texture and flavor are completely different. I like it best warm, eaten with sour cream. But for a… Continue reading →
With just a few ingredients and simple preparation method, in almost no time at all, you can have a delicious accompaniment to your cup of coffee. This recipe is from “Chocolate” by Nick Malgieri.
This cake is delicious on its own but irresistible when served with a generous dollop of espresso-infused whipped cream. Kahlua-flavored sugar syrup brushed over the warm cake gives it a thin crispy sugary crust. I like to warm a… Continue reading →
These cookies are certainly eye catchers. The dough is very forgiving, a pleasure to work with – it makes it perfectly suitable for a “bake together with kids” project. If you like your cookies crisp, bake them a bit longer…. Continue reading →
There is another dessert from my romantic menu. This recipe is almost entirely based on Alice Medrich’s recipe from “Bittersweet”. I just made them a bit more raspberry-flavored by adding a thin layer of raspberry jam glaze underneath the chocolate… Continue reading →
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 →
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 →
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 →
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