A classic winter treat, Croatian Krafne Doughnuts are best made by hand from a dough as soft as hotel pillows, with a touch of lemon zest and rum or brandy, and come together in 2 hours or less. So much fun to fry and roll …
A wonderfully mouth-watering burst of lemon fills this Italian influenced tart base, made a part-almond pate sucree crust, along with flaked almonds on top. Makes 14-16 mini tarts, or one 9-10 inch full size tart. The tartness of a French Tarte au Citron meets the …
A faster than lightening Italian panna cotta with a beautiful velvety texture, topped with a sour cherry sauce made with Croatian cherry wine and pistachios, all providing every texture and complimentary flavor imaginable for your summer dessert from the refrigerator. Best of all, no ovens …
This polenta cake–half cake, half cornbread–is built upon fresh plums and a light caramel syrup in a skillet, then finished in the oven and flipped over to reveal a plum and syrup topped polenta cake, moist and not too sweet…perfect for breakfast or afternoon snack. …
An indulgent, quick to make coffee & chocolate mocha ice cream with a swiss meringue (i.e. marshmallow fluff) swirled in, along with the crunch of walnuts. Insanely beautiful gelato texture and best made with an ice cream maker because it’s so easy! Perfect for a …
A classic fruit tart for summer built upon a pate sable tart crust, a velvety French creme patisserie/pastry cream, and fresh fruit of mixed berries, peach, and apricot. A gorgeous dessert any time of year! An Eye for Tarts I love tarts. If you look …
This classic Paris Brest is a ring of delectable pate-a choux that is filled with creme moussaline, a combination of creme patisserie and butter. Lots of butter. Topped with mixed berries and peaches to lighten up the Frenchest bite for summer in red, white, blue, …
This light, moist olive oil cake is a simple to make way to take a short break from butter and is flavored with fresh lemon zest, blueberries, and blackberries for a gorgeous, just sweet enough summer cake that can be served with whipped cream, powdered …
A classic Rosace a L’Orange, made up of layers of genoise sponge and creme legere, a mix of creme patisserie and whipped cream, on top of which sit soft candied orange slices. A French classic which isn’t as difficult as its reputation. Un Challenge I …
This velvet lemon cake contains the richness of eggs and buttermilk. The silky, light sponge cake has homemade sweet raspberry filling in between the layers. Then, the cake tops off with a rich, yet airy lemon mascarpone whipped cream frosting. So, who could ask for …