In Russia savory yeasted pies are very common. But I wanted to step off the traditional preparation method and try something new. So I tweaked the dough a little and it doesn’t require a long proofing time now. The crust… Continue reading →
This dessert can be prepared in stages over several days. And after assembling it has to seat in a refrigerator for at least 6 hours or overnight which is even better for the cake to soak and flavors to blend…. Continue reading →
We love home-made ice-cream, so I’m always in a search for the recipes utilizing left over egg whites. This cake fits the bill since the recipe calls for 14 egg whites. The cake is good on its own. But its… Continue reading →
I don’t know anyone who wouldn’t like to eat caramelized onions. Although not everyone likes the smell of them cooking. This tart is so good that even the most dedicated haters of cooking onion aroma will change their mind after… Continue reading →
What can be simpler? The filling is just the fresh cheese, eggs and a bit of sugar. The crust is buttery and crunchy, and full of nutritious oats. You don’t have to roll the dough, just press it into the… Continue reading →
We like it either way – fresh and warm, right from the oven and the next day, toasted and generously buttered. It’s not even close to a store-bought raisin bread, but much more flavorful.
What a wonderful way to get rid of these brown spotted bananas. And it’s a lot easier than baking banana bread and tastes superb. The recipe is coming from Alice Medrich’s “Pure Dessert”
These are paper thin, almost translucent and very delicious French-Russian style pancakes. The recipe calls for baking powder and this is very unusual for this type of pancakes. But it doesn’t make them puffy and thick. They are both delicate… Continue reading →
These can be served as an appetizer or as an accompaniment to a salad. I like them warm from the oven with a tomato or roasted peppers pureed soup.
This is probably my favorite pound cake and I baked them and ate them a lot… The cake is moist and very fragrant. It’s absolutely fantastic served with sour cream ice cream and warm raw sugar sauce. It freezes beautifully.
These cookies are full of healthy nutritious ingredients. Thus they are perfect for packing into the lunch boxes.
What a nice contrast – mildly spiced cool delicate custard and sweet-salty caramelized pecans. The pecans are terrific on their own and ridiculously easy to make. I found myself consuming way too many of these with my morning espresso instead… Continue reading →
It makes a lot of blinis but you can keep them in the fridge. Just brush them with some melted butter, reheat for five minutes in the oven (350F) and they will be like freshly made. You can freeze them… Continue reading →
This is a great recipe. It’s not just delicious and healthy but unlike the most of muffin recipes, the batter can be made up to a week before and kept in the refrigerator ensuring you have freshly baked muffins any… Continue reading →
This is my son’s favorite cake. He calls it the jumping “hop-hop” cake. You can bake it in a 9-cup capacity bundt pan. It will not look that authentic but the taste will be the same.
Maybe it seems like the winter time dessert, but I bake it during any season. Use the fresh berries when they are available and the frozen ones when you can’t get them fresh. Like the most of upside-down cakes, this… Continue reading →
Don’t be afraid to use sage in the sweet bread. The flavor is very interesting and subtle.
Despite the long description this dessert is not difficult to put together. And it can be done in stages over the several days. But the flavor is absolutely amazing and the result is definitely worth the efforts.
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