A little, potato-shaped candy made of marzipan and coated with dark, unsweetened cocoa. A true delight!
This German fruit bread has the perfect balance between mild sweetness and an amazingly rich flavor. It’s bursting with dried fruit, infused with rum, for an extra festive touch. Hazelnuts and almonds give it a nice crunch and a hint of a nutty taste. Stored in an airtight container or covered with a cloche it […]
Moelleux Au Chocolat is a wonderful dessert on cool and rainy autumn and winter days and if you are expecting guests, you can prepare the chocolate cream in advance up to 8 hours and fill it into the cups. Cover the cups with plastic food wrap and place in the refrigerator. However, the baking time […]
This cake is traditionally baked in the Christian regions of Eastern Europe for Easter and is one of the typical Easter foods being blessed on Holy Saturday. The blessing of the Easter food or the “Swieconka” is a tradition dear to the heart of every Pole. Being deeply religious, he is grateful to God for […]
Here is my recipe for a soft and tender black and white cake with icing, that over many years became a family heirloom.
Biscotti – here a classic version with cranberries and pine nuts- are italian biscuits (cookies). The word originates from the medieval Latin word “biscoctus”, meaning “twice-cooked.” It defined all oven baked goods that were baked twice, so they were very dry and could be stored for long periods of time. Such nonperishable food was particularly useful […]