Pithivier is a classic French dish, made of two discs of puff pastry with a filling (traditionally Frangipane, a sweet almond paste) between them. Continue reading
Panna cotta (“cooked cream” in Italian) is a popular Italian dessert. The basic form contains very few ingredients: heavy cream, sugar and gelatin. It doesn’t require baking and is easy to make and serve, as it can keep in the fridge until ready to serve. No wonder it became such a popular dessert all over the world. Continue reading
I was about to make a chocolate cake, when I noticed didn’t have the amount of butter the recipe required. Noticing I have three very ripe bananas in the kitchen, I thought the bananas could act as a butter substitute, while also add their unique flavor to the cake. The result was a rich and moist cake – definitely a keeper.
Try it and see for yourself.
Brown butter was probably created by mistake. A cook somewhere left the butter on a stove just a bit too long, and ended up with brown oil and separated milk particles at the bottom. Luckily, that obscure cook was curious enough to taste what looked like burnt butter and found out the taste and fragrance were actually great – nutty and deep. While the term “brown butter” describes only to the color, the French term, “Beurre Noisette” (i.e. “hazelnut butter”) captures both color and nutty flavor much better. Continue reading
If you want to fill your kitchen with citrus fragrance, these easy to make cupcakes are the answer: they are loaded with lime juice and zest, and topped with lime icing. The result is light and refreshing cupcakes. The perfect treat for anyone who loves citrus cakes. Try them and enjoy.
Whether you call this sweet and easy dessert “crisp” or “crumble” – the result is the same: sweet, warm layer of fruit, with a buttery, crunchy topping. Continue reading
Upside-down cakes got a bad reputation it the States, and it is no wonder why, when most of the recipes for it call for “a box of yellow cake mix, canned pineapples in heavy syrup and artificially colored red maraschino cherries”…
Yet, upside-down cakes are wonderful when made properly; the sugar and butter at the bottom caramelize lightly, blending nicely with the fruit and with the cake batter on top. Add to this the fact that the cake is very easy to make, and you can’t help but wonder why on earth anyone would consider ruining this nice cake with all those horrid ingredients. So, here’s a chance to redeem the cakes’ bad reputation. Continue reading
Rugelach, the traditional Eastern-European-Jewish rolled cookies, are loved by many, and for a good reason. The flaky dough, the tasty filling of jam combined with raisins, nuts and lots of cinnamon, works every time. Continue reading
Sometimes it’s nice to just toss the “light” cake versions out the window, and go with a really fluffy cake – a texture that can only be obtained by using meringue – a rich whipped mixture of egg whites and sugar. Continue reading