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...

“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,...

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...

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...

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....