These Chocolate Oatmeal Pancakes with Tapioca are worth the extra effort. Actually I consider this recipe a time saver if you do the soaking the evening before. In the morning you add the rest of the ingredients and are ready to go. Continue reading
These Finnish almond cupcakes have a special taste and texture. This is a cupcake recipe you’ll want to always come back to. They are practically gluten free. You could actually substitute the 1 tbsp. of flour for cornstarch and make them completely gluten free! Continue reading
This luscious apricot upside-down cake is totally gluten free and light as a feather. If you wish you can use other fruits instead of the apricots: pineapple, peaches, plums, etc. Continue reading
This is a lighter version of the classic “Lemon Bars”. The raspberries give it a refreshingly new flavor although any other berry could be used here. Continue reading
This was absolutely the lightest and most delicious wedding cake I’ve ever eaten. Basically it was two layers of sponge cake (or one cut in half) filled with Chantilly cream (whipped cream with powdered sugar), covered and decorated with the same cream and fresh blueberries and raspberries. Then small meringues are pressed all around into the sides. There were eight identical cakes placed on a “swirling” cake stand in a spiral fashion. The recipe for sponge cake is identical to the one in my October blog. This way you can double, triple, etc. as needed for the portions. (One cake should be about 8 slices). We had this cake at the Cascina Caremma at Besate near Milan. Continue reading
This is a quick apricot flatbread and easy as pie! Actually easier than pie as the dough is patted into the pan without any further fussing. Other than apricots you can use practically any fruit: plums, peaches, blueberries, pitted cherries, apples, etc. Continue reading
These look like cupcakes but the texture and moderate sweetness define them more as muffins. Continue reading
These delicate pistachio tea cakes are especially good with coffee. They have an unusual slightly salty after taste which complements the pistachio flavor. Continue reading
This was the spectacular fruit tart served at my baby nephew’s baptism reception. It’s an ingenious way of serving any number of people, from a small group to larger crowds by simply adding more petals around the central tart. Each petal is a generous portion. Half the petals in this picture had been already removed for serving. This recipe makes the central tart. By doubling or tripling the ingredients you can create the petals. These can be hand shaped or you can buy the aluminum pastry cases.
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Blueberries and raspberries are in season now, perfect for a 4th of July dessert. This is a lighter version using creamy ricotta and cream instead of mascarpone. Continue reading