Sugarcoating your diet on a daily basis
Sugarcoating your diet on a daily basis
I’ve eaten apples in so many ways I can’t even count anymore but I will try to put down as many recipes as I remember. One of the easiest and fastest ones is the upside down one – not just as a method but the ingredients are most of the time in the house so …
As fancy and loved this cake is, it was born out of the need to work with “cheap” ingredients but get a wow end result. The recipe is close to what devil cake is but instead of actual chocolate it uses cocoa powder. It all started in the Great Depression times in America when the …
I tried and I tried and tried again dozens of chocolate cupcakes. I made thousands of them. I tried tens of recipes. But the one written down here is one of my favorite of all time. Almost like devil’s food cake, this cake base has a lot of moisture and a very chocolatey taste even …
Custard, fla, vanilla pudding, vanilla creme pat, vanilla creme patissiere – I heard it named in so many ways but, in the end, is the same thing: a cream based on milk, sugar and eggs and flavored with vanilla. The name differs due to the cream consistency and country 🙂 And off course you can …
I would have creme pat at any point, anytime, anywhere. And in a millefeuille I think it is the best! Known as Napoleons, Millefeuille, Cremes, Tompouce I had the privilege to eat it in 4 countries until now and the only difference I noticed was the fluffiness of the cream and the number of layers. …
I tried and I tried and tried again dozens of chocolate cupcakes. I made thousands of them. I tried tens of recipes. But the one written down here is one of my favorite of all time. Almost like devil’s food cake, this cake base has a lot of moisture and a very chocolatey taste even …
As fancy and loved this cake is, it was born out of the need to work with “cheap” ingredients but get a wow end result. The recipe is close to what devil cake is but instead of actual chocolate it uses cocoa powder. It all started in the Great Depression times in America when the …
Custard, fla, vanilla pudding, vanilla creme pat, vanilla creme patissiere – I heard it named in so many ways but, in the end, is the same thing: a cream based on milk, sugar and eggs and flavored with vanilla. The name differs due to the cream consistency and country 🙂 And off course you can …
I would have creme pat at any point, anytime, anywhere. And in a millefeuille I think it is the best! Known as Napoleons, Millefeuille, Cremes, Tompouce I had the privilege to eat it in 4 countries until now and the only difference I noticed was the fluffiness of the cream and the number of layers. …
With unknown origins, panna cotta goes by as an Italian dessert but the story says that the recipe came from Arab countries when Italy was under occupation. Another legend says that a Hungarian cook would have brought the recipe to Italy when she decided to emigrate, somewhere around 1900. More than 100 years later, no …
I tried and I tried and tried again dozens of chocolate cupcakes. I made thousands of them. I tried tens of recipes. But the one written down here is one of my favorite of all time. Almost like devil’s food cake, this cake base has a lot of moisture and a very chocolatey taste even …
As fancy and loved this cake is, it was born out of the need to work with “cheap” ingredients but get a wow end result. The recipe is close to what devil cake is but instead of actual chocolate it uses cocoa powder. It all started in the Great Depression times in America when the …
Mango tapioca is a summer dessert, refreshing and easy to make. Plus, you can present it in a very elegant way if you want to impress the guests 🙂 First time I tried it it reminded me of the rice pudding a bit and. Even tho I am not a fan of the rice pudding, …
Custard, fla, vanilla pudding, vanilla creme pat, vanilla creme patissiere – I heard it named in so many ways but, in the end, is the same thing: a cream based on milk, sugar and eggs and flavored with vanilla. The name differs due to the cream consistency and country 🙂 And off course you can …
I would have creme pat at any point, anytime, anywhere. And in a millefeuille I think it is the best! Known as Napoleons, Millefeuille, Cremes, Tompouce I had the privilege to eat it in 4 countries until now and the only difference I noticed was the fluffiness of the cream and the number of layers. …
For the lovers of decadent sweets who do not like chocolate, banoffee pie was invented. It’s the best description for this tart. How much your soul hurts when you eat it thinking about how many calories are in a teaspoon that is how many cheers you would hear if you would pay enough attention to …
Never have I ever been a fan of pumpkin. I have no clue why but, last week, my husband told me that he had two recipes with which he used to impress women with. One was risotto and the other one is pumpkin pie. I was a bit disappointed that I only tried the risotto …
When I took my final exam in pastry school I wanted to impress with a cake that had a lot of textures and techniques so I chose Monte Carlo Cake. It requires a lot of time and prep but if you love meringue, almonds and apricots this is your cake to make. And on top …
I was telling a friend about the frangipane tart. She asked me if it smells like the body cream and perfume that she had because it smelled devine, she said. Well, I don’t believe so even tho there might be a connection in the name… You see, around 11th century there was a noble Italian …
If you read my recipes, you can easily see that I am writing a bit about the history of everything I bake. I find it interesting to know how old or how it came to people’s mind to make a dessert. And before I read about chocolate tart I could have sworn it was born …
I tried and I tried and tried again dozens of chocolate cupcakes. I made thousands of them. I tried tens of recipes. But the one written down here is one of my favorite of all time. Almost like devil’s food cake, this cake base has a lot of moisture and a very chocolatey taste even …
“Cnele”, “gomboti” or “galuste cu prune” (plum dumplings) – call them how you want because you eat them the same way – stuffing them in your mouth with both hands at the same time! And not only if you are Romanian – I tested the recipe on several nations- from Americans to Dutch and English, …
As fancy and loved this cake is, it was born out of the need to work with “cheap” ingredients but get a wow end result. The recipe is close to what devil cake is but instead of actual chocolate it uses cocoa powder. It all started in the Great Depression times in America when the …
Custard, fla, vanilla pudding, vanilla creme pat, vanilla creme patissiere – I heard it named in so many ways but, in the end, is the same thing: a cream based on milk, sugar and eggs and flavored with vanilla. The name differs due to the cream consistency and country 🙂 And off course you can …
I would have creme pat at any point, anytime, anywhere. And in a millefeuille I think it is the best! Known as Napoleons, Millefeuille, Cremes, Tompouce I had the privilege to eat it in 4 countries until now and the only difference I noticed was the fluffiness of the cream and the number of layers. …
For the lovers of decadent sweets who do not like chocolate, banoffee pie was invented. It’s the best description for this tart. How much your soul hurts when you eat it thinking about how many calories are in a teaspoon that is how many cheers you would hear if you would pay enough attention to …
Never have I ever been a fan of pumpkin. I have no clue why but, last week, my husband told me that he had two recipes with which he used to impress women with. One was risotto and the other one is pumpkin pie. I was a bit disappointed that I only tried the risotto …
When I took my final exam in pastry school I wanted to impress with a cake that had a lot of textures and techniques so I chose Monte Carlo Cake. It requires a lot of time and prep but if you love meringue, almonds and apricots this is your cake to make. And on top …
I was telling a friend about the frangipane tart. She asked me if it smells like the body cream and perfume that she had because it smelled devine, she said. Well, I don’t believe so even tho there might be a connection in the name… You see, around 11th century there was a noble Italian …
If you read my recipes, you can easily see that I am writing a bit about the history of everything I bake. I find it interesting to know how old or how it came to people’s mind to make a dessert. And before I read about chocolate tart I could have sworn it was born …
I tried and I tried and tried again dozens of chocolate cupcakes. I made thousands of them. I tried tens of recipes. But the one written down here is one of my favorite of all time. Almost like devil’s food cake, this cake base has a lot of moisture and a very chocolatey taste even …
“Cnele”, “gomboti” or “galuste cu prune” (plum dumplings) – call them how you want because you eat them the same way – stuffing them in your mouth with both hands at the same time! And not only if you are Romanian – I tested the recipe on several nations- from Americans to Dutch and English, …
As fancy and loved this cake is, it was born out of the need to work with “cheap” ingredients but get a wow end result. The recipe is close to what devil cake is but instead of actual chocolate it uses cocoa powder. It all started in the Great Depression times in America when the …
Custard, fla, vanilla pudding, vanilla creme pat, vanilla creme patissiere – I heard it named in so many ways but, in the end, is the same thing: a cream based on milk, sugar and eggs and flavored with vanilla. The name differs due to the cream consistency and country 🙂 And off course you can …
I would have creme pat at any point, anytime, anywhere. And in a millefeuille I think it is the best! Known as Napoleons, Millefeuille, Cremes, Tompouce I had the privilege to eat it in 4 countries until now and the only difference I noticed was the fluffiness of the cream and the number of layers. …
This is a recipe very dear to me. It was one of the first I made at home when the idea of baking started to take form in my mind. As I had no experience and the recipe I found had a picture of a very elegant cake I was almost sure I wasn’t able …