Tender and delicate, very subtly flavored with rose water, the cookies are destined not just for tea time. They are pretty good with coffee too, as well as without any beverage whatsoever. Adapted from Sherry Yard This is my submission… Continue reading →
The recipe caught my eye while I was browsing through the “Desserts by the Yard”. The peaches called “Saturn rings” were so cute and the way of cooking them and serving was very promising. But honestly I thought I’d never… Continue reading →
These poor things were baked to be crushed into biscotti crumbs needed for executing another dessert (getting ahead of the story: which is delicious and being posted later :). But I liked the outcome enough to give them their own… Continue reading →
These are the cookies I served with the Café Glacé. They are also nice with ice creams, or mousses, basically – anything creamy, for adding the texture contrast. If you are really seeking the crispiness in the cookies, don’t make… 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 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 →
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