Not too long ago, my friend Nurit challenged me to bake a special kind of cookie. I find it difficult to refuse a challenge, and even more so to say no to Nurit. I went out to the garden, picked a flower, small and beautiful and red. This time, I didn’t give the flower to Nurit. I went back to the kitchen and baked a cookie with it.
Lemon-Lime Pistachio Tartlets
Lime season is almost here and I’m going to take full advantage of it. After all, it only lasts for about two weeks here (at best). You can actually extend this period significantly using a cool trick I learned from Sharon, a dear of mine. Buy a lot of limes, go bankrupt, squeeze them all, pour into ice molds and freeze. This way, you can enjoy lime even during winter, without the heat and sweat that usually accompany it.
Jean’s Zucchini Bread
Last June I traveled to the United States. Yup, for almost a whole month. I ran away from work, chores and baking and tried to enjoy a month without worries. I returned back home two days ago, but my head is still there. Still enjoying another piece of this cake, which now is going to be a regular guest in my house.
What I like about the last two weeks of August (except the fact that summer is coming to an end) is the lime that suddenly pops up everywhere. Hands down, lime is so much cooler than its big brother, the lemon. It’s not as sour as lemon and has a mature taste of tender bitterness. That’s why you can often find it in alcoholic drinks.
Coffee Mascarpone Macarons
It’s been a while since I last posted anything, and probably will not post anything else for a little while. It might be summertime that’s not pulling me into the kitchen to bake. Perhaps it’s the fact that I just moved into a new apartment, with a new kitchen, that probably threw me off my element. In order to get back to business I decided to tackle something familiar and close to my heart, macarons.
Chocolate Cake with Mascarpone and Coffee Chantilly
Mom’s Google’s chocolate cake! My love for baking started with fondant and decorating cakes. To be able to do that, I had to learn how to bake properly. I wanted the cake to taste as good inside as it looked outside. The first thing I did was run to my mom and ask about the secrets to her chocolate cake, which always comes out so heavenly and delicious.. a classic “mom’s chocolate cake”.
Three Chocolate Plaisir Sucré
The blog is still so young and I’m already writing another post about another brilliant creation by the French chef Pierre Hermé. This time it’s not about macarons. This time it’s about a cake that carries the name plaisir sucré, which means “sweet pleasure”. The chef couldn’t have chosen a more accurate name for this delicacy.
How to Temper Chocolate & Make Pralines
I always had a big love for chocolate, of any kind. Unfortunately, chocolate didn’t return the same love, and like almost every other failed love story, somehow you end up with a psychologist who tries to patch you up, but in my case, it was a dentist.
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