Hazelnut gateau by Carol Walter was this month Daring Bakers’ challenge. I have to admit I changed it quite a bit preserving the whole idea in general. I used a different method for making the nut génoise – the one… Continue reading →
I’ve made a berry variation of this Italian dessert before. Usually I used berry puree with an addition of a matching liqueur for dipping the ladyfingers. But this tiramisu is different from what I used to make. Last weekend we… 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 →
This is just one of dozens possible ways to serve the waffles. But this one is very delicious, as well as the waffles themselves. The fresh hot waffle, crisp on the outside and tender within, topped with a scoop (or… 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 torta is an adaptation of Lidia Bastianich’s recipe. Although, the only thing almost unchanged was the filling. It seemed like a shame to use canned cherries when the fresh ones are in season. I soaked the fresh cherries in… Continue reading →
This is a kind of dessert I’m the most fond of – rustic, homey, full of flavors, and incredibly easy to prepare. Don’t try to serve the pudding on its own, serve it with roasted grapes as intended. They are… Continue reading →
According to Sherry Yard, this is the most popular ice cream among calorie-counting movie stars at “Spago”. No wonder, it’s a guilt-free treat – the ice cream doesn’t contain any egg yolks or cream, it’s basically frozen milk. But, it… Continue reading →
…by François Payard. I love French chefs’ approach to traditional American desserts. They usually transform them into something quite stylish. I made these rice crispy balls to take to my son’s kindergarten year-end picnic. I wanted something relatively weather-resistant and… Continue reading →
Long title? It is, indeed. The hardest part of the new challenge was to choose just one or two fillings for the Sherry Yard’s Danish dough. As soon as the new challenge was announced, my mind got overwhelmed with the… Continue reading →
Here is the thinly rolled Danish dough (the half of the recipe given above) spread with cinnamon cream, folded in half, then cut into stripes and twisted-coiled. The centers are generously filled with apples sautéed in butter with an addition… Continue reading →
Another filling is ricotta and cream cheese combined in equal proportions and run in a food processor with orange zest and just a touch of sugar. This method produces very smooth filling. The roasted strawberries went on top of the… Continue reading →
If I didn’t cook from the books I buy in such abundance there wouldn’t be any excuses for my compulsiveness, at least in my husband’s eyes. But since I use the books I purchase, everybody is happy. Especially when a… Continue reading →
I think I’ve lived in Canada long enough to get an idea what is considered to be a truly Canadian dessert. I won’t be exploring this subject now. It’s all covered here, if you are interested. There are no doubts… Continue reading →
I’m a week late with this post (a busy schedule was the reason). This cake was my son’s present to his daddy on the Father’s day. About a year ago Tim brought a book from his kindergarten. He had just… Continue reading →
(fragole al vino con ricotta e pepe) I guess I’m not the only one who thinks twice before turning the oven on and baking something when the weather is hot. And I’m not complaining, it’s finally resembling summer here. Until… Continue reading →
I guess everybody is familiar with classic Italian fritters. These are scented with nutmeg and lemon zest. Sure, they are good (as any food fried, to be honest) and incredibly tender. Fried and still warm zeppoli are divided between the… Continue reading →
Well, I wouldn’t call it a “cake”. But the author is the one who decides. I found the recipe in Nancy Silverton’s “Pastries from the La Brea Bakery”. It sounded like a perfect accompaniment for a cheese platter and I… Continue reading →
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