Category Archives: Uncategorized

This time I’m going to show you the picture first. It will be easier to explain. What you see here, (or don’t see) is a stack of “Genoise” cake supporting the spiced cookies,with chai cream poured around the cake, and an orange Chantilly cream on top. Genoise cake is a cake made with no leaveningContinue reading “14th Recipe: Chai”

Well, lucky #13. A lot of components (a trend, I fear) to this recipe also. You have a disk of heavily spiced cake at the bottom, a dark spiced rum sauce over that, with a main body of coffee cream (yum) , then a layer of a cookie-like streusel, topped off with an orange whippedContinue reading “13th Recipe: Spanish Coffee”

Whew! What a lot of work these were for very little taste! Here’s the pic of them…. Cute, huh? The first thing you’ll notice are the egg shells they are served in. That means buying an egg decapitator. Honestly…who has one of these??? This is what it looks like— Then you need to practice. ALOT.Continue reading “12th Recipe: Baker’s Dozen”

This recipe had 4 different elements. The shortbread-like tart crust, the lemon curd, the raspberry gelee and the lemon mousse. 5 if you count the candied lemon peel. Although each component was relatively easy, the shear amount of time put in was enough that I would have rated it more difficult. Here is the pic….Continue reading “11th Recipe: When life gives you lemons…”

Number 10 out of 41! I can hardly believe we are a quarter of the way through! This recipe also called for another pastry cream (crème legere). I have learned to (almost) make them in my sleep without a recipe ! Most people were intrigued by this tart, and said it was one they enjoyedContinue reading “10th Recipe: Strawberry Fields”

They have such creative names for the recipes in this book! I’m assuming the rest of that line would be ..” who never tasted homemade Nutella.” This is how it looks in the book…. The bottom layer is a homemade chocolate-hazelnut ganache. This time the caramel syrup did add something to the recipe.(referring to theContinue reading “9th Recipe: “I pity the fool….””

Again…I am not a fan of Blue cheese. That being said, other non-fans who tried these; enjoyed them. The taste was mild. Reminiscence of cream cheese. Although people enjoyed these, and they were not terribly hard to make….I would NOT make this recipe again. I would make Blue cheese truffles-just not this recipe. I haveContinue reading “8th Recipe: Blue Cheese Truffles”

Apparently, the Spaniards eat this after a late night of drinking! Their version has the chocolate sauce thickened with cornstarch, like a pudding. The author has “Frenchified” it by making it a “Chocolat Chaud”, which is more like a chocolate ganache. Yum! Looks like this in the book….. I also made a change to theContinue reading “7th Recipe: Chocolate & Churros, Frenchie Style !”

The book’s subtitle for this recipe is….”Fancy Treats for Fancy People.” Well I don’t know about THAT, but it IS a pretty simple dessert that really looks inviting. Here’s how it looks in the book….. Again….another crème legere. This time with white chocolate added to it, and then it was folded into an Italian meringue.Continue reading “6th Recipe: Frou-Frou”

Well, here we are at the first of the harder recipes. And it definitely was more difficult. The recipe called for a dense nut cake, consisting of very little flour, no sugar, and a whole lot of nut paste, both almond and pistachio. (Odd, but tasty) The cake was then topped with a layer ofContinue reading “5th Recipe : Pistachio Picnic Cake”