This is the ice cream that was served in its unfrozen form with mocha éclairs mentioned earlier. The recipe is from Kate Zuckerman “The Sweet Life”. She emphasizes the importance of the caramel in achieving deeper, more complex and interesting… Continue reading →
Pierre Hermé’s chocolate éclairs were the August Daring Bakers’ challenge. The rules were to follow exactly the pâte à choux recipe and make at least one of the two chocolate components from the original recipe – rather the chocolate pastry… Continue reading →
There’s another, summer-influenced way to consume espresso. Well, yes, the dessert is not made from scratch (if the grinding of the espresso beans doesn’t count), and can be put together within a couple of minutes or so – the time… Continue reading →
I’ve just had two servings of this for breakfast and I feel so happy, not to mention – energized! This is a truly wonderful summer treat for coffeeholics like me. But be aware that each portion contains a serious doze… Continue reading →
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 are fun to make but the shaping process takes some time. Start when you are not in a hurry and enjoy. The pretzels are pretty and delicious.
These cookies make a stylish ending of an Italian-themed dinner. The cookies can be baked in advance as well as the filling. Just be sure to assemble them right before serving. In case you really pressed for time and have… Continue reading →
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