This is my basic and the most often used banana-bread formula. I do vary flavors, play with different flours, but I usually keep the proportions of the main ingredients the same. The bread is moist but not wet or sticky,… Continue reading →
These soft caramels are not difficult to make and very easy to eat. I infused the cream with cardamom flavor and added a good portion of fleur de sel. I do have an addiction to salted caramel. I guess, it… Continue reading →
This recipe is from “simple and easy” category, or more precisely – “simple, easy, and delicious” :) Well, it is obviously easy if you happened to make puff pastry in advance, or decided to go with a store-bought puff pastry… Continue reading →
…which are basically the shortbread fingers or squares (if you wish to cut them like so) with a caramel-sort-of layer in the middle. According to Nick Malgieri, the cookies are very popular in New Zealand. I’ve never been there and… Continue reading →
The most descriptive word for this would be “addictive”. I made the crocante planning to serve it with not-yet-made ice cream in a couple of days (the crocante can be kept for up to 2 weeks – theoretically speaking). But… Continue reading →
Here’s a cross between a rice pudding and flan. Don’t make it if you don’t like either from the aforementioned above. But if you are a fan of both, you might find this cake interesting. I served it with very… Continue reading →
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 →
Nothing beats caramel-fleur de sel combination. But add to it rich velvety custard, infused with coffee and flavored with chocolate and you will have an unforgettable dessert. Serve it in small demitasse cups or tiny ramekins. The panna cotta can… 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 →
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.
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