I made these little cakes for my son’s school birthday party. We’d been arguing for a while if they should (or should not) have colored sprinkles on their tops. Tim kept saying that the sprinkles could significantly increase the cupcakes’ popularity…. Continue reading →
I bake with coconut often. This is the only nut my kid can eat. And besides, I like the taste. For these financiers I went with good quality dry papaya and pineapple as a topping, the ones that can be… Continue reading →
We are on spring break now. My son keeps me busy involving into his numerous plays and activities (that’s a major disadvantage of having an only child). And although Tim loves his cookies readily available he is absolutely against me… Continue reading →
In my opinion (I’m sure I’m not alone here), the best part of these streusel cakes is the streusel topping itself. Can you imaging a goodie entirely consisting of the delectable buttery and nutty crumbs? And that is exactly what… Continue reading →
The first thing that comes to mind when I hear “thumbprint cookies” is a jewel-like, jam-filled vanilla cookies. And they are delicious (if the jam is good), no doubt. But this time I decided to shake it up a little…. Continue reading →
I wouldn’t even say it’s a recipe (it’s too simple to be called that); it’s more of a suggestion, one of a hundred possible ways to enjoy fresh cheese. And the cheese has to be fresh. So, either make your… Continue reading →
It’s a bit late, sorry, but I couldn’t find any time to post these before or on Valentine’s Day. The cookies were sent to my son’s class celebration party last Friday. But this post is not entirely about these cookies…. Continue reading →
Here is a simple set of steps you need to follow to cook your can of condensed milk without a fear it explodes all over the kitchen you’ve just renovated.
I’m gravitating to the comfort food lately that can be informally spooned from a bowl while sitting on a sofa and watching Sponge Bob with the kid. I know I will pay the price later exhausting myself with some sort… Continue reading →
This month Daring Bakers challenge hosted by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf was tuiles. There were four different recipes given to choose from including a savory one. First, I had a solid… Continue reading →
I’ve had this mold for years and haven’t molded a single springerle yet (I don’t really know why, I do love springerle cookies). As soon as I spotted the recipe in the “Tartine”I knew what my cookie mold would be… Continue reading →
Vanilla beans possess a miraculous power to transform quite ordinary things into something different, something more interesting and exciting. This is one of the examples – very simple yet delicious coffeecake; perfect solution when you need a quick-fix dessert with… Continue reading →
One friend of mine told me I could freeze extra cheese for later use. Maybe I should have clarified for what kind of use, because after defrosting, once perfect cheddar became … lets say … not so perfect and completely… Continue reading →
I bake these often. And we don’t even have a dog. We do have a son, though, who loves them; honestly, the whole family enjoys these bones with soups and salads, and on their own – they are very munchable…. Continue reading →
December’s Daring Bakers challenge hosted by Hilda from Saffron and Blueberry and Marion from Il en Faut Peu Pour Etre Heureux was Yule log by Flore from Florilege Gourmand. This was not the usual Christmas log that first comes to… Continue reading →
© 2024 Baking Obsession — Powered by WordPress
Theme by Anders Noren — Up ↑