Archive for the 'recipes : sweet' Category
| A tipsy winter dessert - Arance all'Aperol |  |
Feb 18th, 2010 |
Anyway, now is the perfect time to get out there and buy the very best (blood) oranges and turn them into a huge bowl of flavorful citrus indulgence.
| Add-ons for your Christmas Gifts - Last Minute Florentines |  |
Dec 23rd, 2009 |
…your significant better half suggests making another batch of the delicate florentines we’ve been feeding ourselves into coma this December.
| Melt in your mouth cocoa hazelnut spritz cookies |  |
Dec 8th, 2009 |
These spritz cookies have occupied a safe spot on our cookie plate for ages, the recipe is an old Word print-out with significant stains and handwritten updates & notes, that doesn’t reveal its origin at all.
| Cooking with the guys: Part Two - Homemade Coffee Liqueur |  |
Nov 26th, 2009 |
If you invest 5 minutes in its preparation and are patient enough to then let it sit at least for one week on your kitchen shelf, you will be rewarded with the most fragrant golden digestive you can imagine.
| Stocking up on dessert snacks - Coconut rice pudding |  |
Sep 28th, 2009 |
Ever since I skipped store-bought stuff such as rice puddings, fruit curds or custards. Rice puddings are especially close to my heart, a childhood thing, who would have guessed?
| Zwetschgendatschi - Wherever you go |  |
Sep 3rd, 2009 |
…no matter which bakery you walk in, from August to September the Zwetschgendatschi is a staple on every counter here in Bavaria. I don’t think anybody could refuse a still warm slice of this juicy cake.
| Ensaimadas!!! |  |
Jul 31st, 2009 |
…she raved about a certain Mallorcan pastry she had enjoyed numerous times on her trip, called Ensaimadas. Being obsessed with all things yeasty (and lard!), her description alone made me salivating: soft and flaky, slightly sweet pastry, made from long fermented yeast dough, lots of powdered sugar and greasy fingers from the used lard … ENSAIMADAS!!!
| Seasonal dumplings - Marillenknödel |  |
Jun 30th, 2009 |
Marillenknödel – delicious dumplings filled with apricots, rolled in butter-roasted breadcrumbs. Probably the best that could happen to this fruit, at any rate for a dumpling lover like me.
| The incredible green cake |  |
Jun 3rd, 2009 |
Starting to slice my first baked loaf, the color had turned out much deeper than I would have remotely hoped for, in fact is was the brightest green I have come across in non-artificially colored baked goods.
| Very British - Scones to live by |  |
May 9th, 2009 |
I could eat scones every other day and to be honest, we’re having them three or four times a week now – for the third week in a row.
| Decadence in cubes |  |
Feb 4th, 2009 |
This sweet sin has the power to convert even the most persistent chocolate and caramel haters into the opposite.
| For chilly winters - Semifreddo of burnt almonds |  |
Dec 2nd, 2008 |
When scratching my head for how to finish off an elaborate Christmas menu including sumptuous roasts, geese or ducks, clearly something in the freezing department is the only indulgence I can think of.
| Back to work - Basler Brunsli |  |
Nov 27th, 2008 |
But I’m not trying to steal the spot light from the real discovery this afternoon, my colleague Maike’s cookies: the Basler Brunsli she had baked using her grandma’s recipe.
| Favorite cake no. 99: with yeast, schmant and lots of cherries |  |
Sep 29th, 2008 |
But then I also do have a very weak spot for easy sheet cakes. Usually prepared for a larger crowd, they were regulars on our table during my childhood. One of the nicest traditions. I do thank my grandma for her unwritten law that there had to be at least one home baked cake each weekend.
| Passion fruit parfait - The dessert for every occasion |  |
Aug 17th, 2008 |
In case you thought ice cream desserts were only for those who own an ice cream maker – not true at all. Parfait is dead easy to prepare and will wow your guests, a perfect choice for every cozy summer evening.
