Blueberry Sauce
This recipe makes about 4 cups of the sauce. But if you think this is unnecessary large amount, please reconsider. This is very versatile sauce. You can eat it with your pancakes, waffles, pour over...
View ArticleCurd Cheese (Russian Tvorog)
All you need to make a delicious fresh cheese is a large pot, instant-read thermometer (or a candy thermometer) and the buttermilk. The best cheese is usually made from full-fat buttermilk but it can...
View ArticleLemon Curd
I absolutely adore the lemon curd. It’s delicious with crêpes, scones or a toast. Add a bit of whipped cream to the curd; and you’ve got an instant lemon mousse. You can go further and layer this...
View ArticleHoney-Flavored Crème Anglaise
This a wonderful accompaniment to many desserts. It’s delicious poured over the cakes, tarts or fruits. Or freeze it in an ice-cream maker to get a great tasting vanilla-honey ice-cream. For the crème...
View ArticleMilk Chocolate Sauce
I used this sauce for dipping the brownie lollipops (the recipe follows). The recipe is from the famous Dorie Greenspan’s “Baking”. Although the flavor was nice and clean, I wish the sauce would be a...
View ArticleChocolate Plastic Roses
I’m posting the recipe and step-by-step instructions for making the chocolate plastic roses. Maybe someone will find this information useful. I really do like the chocolate plastic as the cake decor....
View ArticleFleur de Sel and Hazelnut Brittle
If I was asked to name my favorite cookies of all, that would be it. Although, I’m not so sure that they can be actually considered as cookies per se. Or maybe they can because of their shape, in...
View ArticleFig and Almond “Cake” with Rosemary, Anise and Sesame Seeds
Well, I wouldn’t call it a “cake”. But the author is the one who decides. I found the recipe in Nancy Silverton’s “Pastries from the La Brea Bakery”. It sounded like a perfect accompaniment for a...
View ArticlePine Nut Brittle (Crocante)
The most descriptive word for this would be “addictive”. I made the crocante planning to serve it with not-yet-made ice cream in a couple of days (the crocante can be kept for up to 2 weeks –...
View ArticleExplosion-Free Way of Cooking of Dulce De Leche
Here is a simple set of steps you need to follow to cook your can of condensed milk without a fear it explodes all over the kitchen you’ve just renovated. Since it takes time, I prefer to cook more...
View ArticleBrandied Raspberries
Before it’s too late, and while they are still available, I’d like to share a nice way of preserving the raspberries rather than freezing them or making jams. The method is not cheap, but well worth...
View ArticleDog Biscuits for Dogs: No Wheat, No Corn, No Soy
Who’s been a good doggie? My girl certainly has. And she certainly deserves these wholesome treats made exclusively for her. Unlike other dog biscuits I posted earlier, these ones are for dogs’...
View ArticleBlueberry Sauce
This recipe makes about 4 cups of the sauce. But if you think this is unnecessary large amount, please reconsider. This is very versatile sauce. You can eat it with your pancakes, waffles, pour over...
View ArticleCurd Cheese (Russian Tvorog)
All you need to make a delicious fresh cheese is a large pot, instant-read thermometer (or a candy thermometer) and the buttermilk. The best cheese is usually made from full-fat buttermilk but it can...
View ArticleLemon Curd
I absolutely adore the lemon curd. It’s delicious with crêpes, scones or a toast. Add a bit of whipped cream to the curd; and you’ve got an instant lemon mousse. You can go further and layer this...
View ArticleHoney-Flavored Crème Anglaise
This a wonderful accompaniment to many desserts. It’s delicious poured over the cakes, tarts or fruits. Or freeze it in an ice-cream maker to get a great tasting vanilla-honey ice-cream. For the crème...
View ArticleMilk Chocolate Sauce
I used this sauce for dipping the brownie lollipops (the recipe follows). The recipe is from the famous Dorie Greenspan’s “Baking”. Although the flavor was nice and clean, I wish the sauce would be a...
View ArticleChocolate Plastic Roses
I’m posting the recipe and step-by-step instructions for making the chocolate plastic roses. Maybe someone will find this information useful. I really do like the chocolate plastic as the cake decor....
View ArticleFleur de Sel and Hazelnut Brittle
If I was asked to name my favorite cookies of all, that would be it. Although, I’m not so sure that they can be actually considered as cookies per se. Or maybe they can because of their shape, in...
View ArticleFig and Almond “Cake” with Rosemary, Anise and Sesame Seeds
Well, I wouldn’t call it a “cake”. But the author is the one who decides. I found the recipe in Nancy Silverton’s “Pastries from the La Brea Bakery”. It sounded like a perfect accompaniment for a...
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