Baking Obsession

Oat and Carrot “Marmalade” Muffins with Orange Glaze

Vera — Wed, 10 Mar 2010 07:11:35 +0000

I like this carrot jam and make it often. This is not the marmalade, but its intense citrus flavor and the texture reminiscent to orange peel always fool everyone. If you are not very exciting about making the carrot jam, but want to give these muffins a try, any marmalade (homemade or store-bought) should do [...]

Chocolate Rice Pudding with Caramel Crème Chantilly

Vera — Fri, 05 Mar 2010 05:16:32 +0000

This kind of dessert is my comfort food during sometimes seemingly endless rainy Vancouver days. It’s creamy, chocolaty, sweet and soothing. Makes about 8 servings For the chocolate rice pudding: 2 cups whole milk 2 cups half-and-half (10% light cream) ½ cup arborio rice ¼ cup granulated sugar ¼ tsp sea salt 4 oz bittersweet chocolate, finely chopped [...]

Candied Kumquat Tiramisu

Vera — Sat, 27 Feb 2010 19:36:56 +0000

This month’s Daring Bakers’ challenge was Italian tiramisu. Deeba from Passionate About Baking and Aparna from My Diverse Kitchen, the hosts of the challenge, chose Carminantonio’s tiramisu recipe from the “The Washington Post”, July 11, 2007. The whole thing was supposed to be made completely from scratch, including the savoiardi/ladyfingers biscuits (the chosen recipe is [...]

Baklava Fingers

Vera — Wed, 24 Feb 2010 05:20:19 +0000

Maybe not as fabulous as the real thing, not as overloaded with nuts and oversaturated with aromatic syrup, still, these are pretty good for what they are – little sweet treats made of some phyllo leftovers (there’s always something left unless the baklava itself was made). The fingers also keep better, stay crisp longer. Makes 32 Ingredients: 1 [...]

Dried Fruit and Nut Cake

Vera — Fri, 19 Feb 2010 06:49:37 +0000

These are basically fruit and nuts with a bit of flour and eggs to bind them together. Exceptionally easy to make, delicious and nutritious, this cake makes not just a fantastic snack, but also a perfect addition to the cheese platter. The fruits sure can be varied, and as long as they are natural, unsulfured [...]

Double Chocolate and Cherry Scones with Crème Fraiche and Cherry Preserves

Vera — Fri, 12 Feb 2010 06:52:40 +0000

These chubby hearts, bumpy with chocolate and dry cherries, although very suitable for Valentines Day breakfast in bed, were made for my poor kiddo who had to stay at home with sore throat and missed all Valentines Day fun in school. I noticed his throat didn’t bother him much while he was downing the scones; [...]

Chocolate Coconut Cupcakes with Caramel Buttercream Frosting

Vera — Fri, 05 Feb 2010 04:46:20 +0000

I had almost started making these when I realized I was out of praline paste. I did want the frosting to be caramel, but I didn’t have neither intention nor time for making praline at that moment. Instead, I quickly fixed caramel crème anglaise and then turned it into the buttercream. I liked the outcome. [...]

What’s in a Nanaimo Bar?…

Vera — Wed, 27 Jan 2010 23:54:24 +0000

Strippers and drunks. I wonder how many other fellow bloggers used this old joke as a title to this month Daring Bakers’ challenge post. The host - Lauren of Celiac Teen chose gluten-free graham wafers and Nanaimo bars as the January challenge. She based her recipe on the 101 Cookbooks and www.nanaimo.ca. With the Olympics so [...]

Fresh Mozzarella and Prosciutto Filled Focaccia

Vera — Sat, 23 Jan 2010 05:50:51 +0000

There are always some plans for weekends, and cooking is seldom the first priority unless we are having people over. So, having pizza or filled focaccia on our weekend menu is a good choice since most of work – making the dough - is done in advance. All I need to do the following day [...]

Winnie the Pooh Cake

Vera — Mon, 18 Jan 2010 05:21:39 +0000

I love the story and adore each and every character. I would probably make all of them if only the cake was larger and comfortable for everyone. Inside, there is a rich chocolate cake, moistened with kirsch syrup, filled with strawberry jam and kirsch-flavored Swiss buttercream. The figures are molded from gum paste. The only [...]

Chocolate Matcha Poker Chip Cookies

Vera — Mon, 11 Jan 2010 06:32:11 +0000

These are actually easier to make than it might seem. The process is similar to forming the Checkerboard cookies, only here the core is a matcha-colored cylinder which is subsequently wrapped into striped dough (alternating chocolate and matcha strips), then followed by a layer of chocolate dough. Obviously, the cookies can be turned into chocolate-vanilla, chocolate-coffee, [...]

Skiing Bear Cake

Vera — Mon, 04 Jan 2010 05:15:44 +0000

I was asked to make “something with snowflakes and red skis” for a little boy’s 2nd birthday celebration. His early affection to skiing doesn’t come as a surprise since the kid lives in Whistler. The cake was chocolate filled with milk and white chocolate ganache. The bear is from gum paste.

Caramel Eggnog with Tiny Spice Cookies

Vera — Mon, 28 Dec 2009 03:43:36 +0000

This rich, thick, boozy, yummy drink is a result of my experiments with the holiday classic. I served it in demitasse cups along with tiny honey-spice cookies (sort of my take on German Pfeffernusse; the original German cookies are supposed to be made in advance and aged for at least a week and I forgot [...]

Pistachio Apricot and Orange Flower Water Biscotti

Vera — Thu, 24 Dec 2009 06:51:16 +0000

I wish I had more time to bake for my own family and friends this holiday season. I’ve been so busy lately. Biscotti of different kinds are always on my “to-bake” list around Christmas time. They keep well and make a nice gift. I wish all my readers and fellow-bloggers the Merriest Christmas and Happy Holiday! [...]

“Better than a Fruitcake” Cake

Vera — Sat, 19 Dec 2009 06:27:33 +0000

This cake is one of my favorite Christmas things to bake. Not a fruitcake, but a buttery almond pound cake with tons of brandy-soaked fruits, it is still can be made well in advance (about a week beforehand is good enough for me). Orange marmalade and Grand Marnier glaze keeps the cake moist and fragrant. I [...]

Apple Strawberry Crisp with Hazelnut Whipped Cream and Giveaway

Vera — Fri, 11 Dec 2009 08:37:47 +0000

At the very bottom there is a layer of lightly spiced sautéed apples. Then goes strawberry puree, followed by Frangelico-spiked whipped cream and, finally, crispy buttery hazelnut crisp. The recipe, with some of my adaptations, is from the Top Chef cookbook. The delicious and exceptionally easy to put together, originally served with fresh strawberries, this parfait [...]

Pomegranate Ice Cream and Cocoa Nib Brownie Sandwiches

Vera — Fri, 04 Dec 2009 06:54:41 +0000

I know, the photo turned out a bit scary looking. There was no way to fix it since the rest of the batch was eaten earlier. Oh boy, were they good! I guess there’s no need to tell you about the antioxidant properties and all other health-benefits of the pomegranate juice - everyone is amazingly educated [...]

Chestnut Chocolate and Hazelnut Cannoli

Vera — Fri, 27 Nov 2009 06:26:03 +0000

Yes, it’s this time of the month. And the current Daring Bakers’ challenge is Italian cannoli hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives, who chose the recipe from the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction [...]

Cinnamon Panna Cotta with Spicy Autumn Fruit Compote

Vera — Sat, 21 Nov 2009 06:05:30 +0000

The recipe for the cinnamon panna cotta is adapted from Camilla V. Saulsbury’s “Panna Cotta” book which was brought to my attention by a publisher. Despite my skepticism towards the unmolded panna cotta in general, I have to admit that this recipe successfully achieves both – creamy texture and free-standing presentation. I didn’t serve it [...]

Pumpkin Brandy Mousse Cake with Maple Whipped Cream Topping

Vera — Tue, 17 Nov 2009 04:47:39 +0000

I’ve already told you (I’m afraid more than once) about my relationship with pumpkin-based desserts. I like it, but only when the pumpkin is seriously diluted and lightened. This cake belongs to the same category “for pumpkin pie haters”. And this is my family’s favorite autumn cake. Makes one 9-inch cake, about 16 servings For the pumpkin [...]

Mickey Mouse and Birthday Fireworks Cake

Vera — Fri, 13 Nov 2009 23:52:05 +0000

I promise the next post will contain a new recipe, something seasonal, perhaps. But now I’ve got only time for a photo series of another decorated birthday cake. I hope you don’t mind. And thank you, all of you, who left such lovely comments on my previous post. I’m very much obliged to each and [...]

Frog in a Pond Cake

Vera — Tue, 10 Nov 2009 05:54:16 +0000

It’s been awhile since I posted any decorated cakes that I make. So, I decided to share some cake photos with you. This is one of my recent creations. The baby’s favorite toy is a frog and it determined the theme. All decorative elements are made either from gum paste or fondant. Everything is edible except [...]

Sun-dried Tomato and Red Onion Bread with Tamari-roasted Sunflower Seeds and Book Review

Vera — Wed, 04 Nov 2009 06:41:06 +0000

Recently, a publisher sent me a copy of Andrew Whitley “Bread Matters” book and asked for a review if I find the book interesting enough. Now, let me jump right to the conclusion (I know, it would be more logical to do this in the end, but I’m too excited and therefore impatient). The book [...]

Buckwheat Oat Prune Scones

Vera — Sat, 31 Oct 2009 05:40:16 +0000

First, I didn’t have an intention to post these; they were made as a quick and informal eat-at-home snack. The scones were not attractive enough to be given away, but tasted pretty good. My son pointed that nothing should be judged by its look. So, at my son’s insistence, here’s the recipe below. Makes 8 to [...]

Nut Free French Macarons

Vera — Tue, 27 Oct 2009 05:50:02 +0000

The October Daring Bakers’ challenge is the most temperamental cookies of all – French macarons. I stopped making these about three years ago, as my little son developed a severe nut allergy. Grinding the nuts, then multiple sifting seemed extremely hazardous and life threatening. I loved the cookies, but mother’s love was stronger, so I [...]