This must be one of the simplest kind of deserts one can make. And it can be made to be presentable as well, dinner fancy even. My inspiration was NYT’s Mark Bittman Strawberry Fool recipe, something I made in countless fruit and aroma combinations a gazillion times...
I’ve got bit by this baking bug, particularly with these Cozonaci which are a traditional Romanian “Panettone” served on big occasions such as Christmas or Easter. But this bug bit me not because of me seeing people baking the stuff on the net, but rather because of...
This is one easy to make dessert, probably one of the easiest on this planet. It is also contemporary with Shakespeare as the Oxfords Dictionary places the first mention of it somewhere in 1598 with probably much earlier origins, but I digress… It is indeed one...
Might as well get this recipe out of the way since I already posted what happened to the Thing-a-Majing leftovers first time I made it. Now, making it a second time, leftovers were a given so I already had some sort of a plan involving them, this time following an...
Remember the Thing-a-Majing I posted about not all that long ago? Well the first time I made that dessert this past January, I found myself holding some cream of cheese and some maple syrup flavored whipped cream. It would have been an absolute pity to let those go to...
In all honesty I have no idea how to better call this desert… a tarte? A Danish? Johnny? I will be calling it Thing-a-Majing until one of you good folk comes up with a different name for it. Inspiration comes from something I’ve seen Spencer Watts do, but it is...
No, I’m not joking at all. I see all kinds of recipes for simple to make deserts and some of those are in fact simple, but not like this one which involves a bit of cutting, a bit of crushing, a bit of assembly and nothing else. No cooking, baking, glazing, not even...
I have to admit I’m not all that fantastic with making desserts. If anything, making them, especially if involving baking of any kind, is a complete science in itself, the very reason some “starred” restaurants employ highly specialized pastry/ dessert chefs. Every...
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