When all the main dishes have already been removed from the table and tea has already been made, it is time for the final sweet accord - the time for dessert. The choice is almost limitless: in every country you will find national sweets, and every family has a favorite homemade dessert. Remember what is your favorite dessert?
For me, dessert is one of the ways to please family and friends, to make colleagues' mornings a little more sunny, and long winter evenings a little more cozy. Agree, the smell of fresh baked goods is great, and it doesn't matter if you feel it when you walk by the bakery or when you come home. But desserts are not only baked goods - they are also a variety of mousses, jellies, soufflés and ice cream. And despite this variety, I love baked goods.
Every time I come up with a dessert, I mix the ingredients, thinking about who will eat it, what the main course will be, what the drink will be served. Latte or cappuccino goes well with a brownie, tea with a lemon muffin, and a glass of warm milk with a curd casserole.
This section contains my favorite dessert recipes. Here you will find not only step-by-step picture recipes of ready-made desserts, but also my notes, which, I hope, will help you to prepare them.
Medovik is a classic Russian honey cake made with layers upon layers of honey choux pastry and whipped sour cream. As much as my husband loves a medovik I hate making choux pastry for it. That’s why I cook a fake medovik - my husband is happy, and I continue to cook a yummy honey cake with flaky shortcrust pastry layers and creamy honey frosting.
For a long time, my husband and I preferred to celebrate New Year in some warm places, like seaside spots, or vice versa we visited perfect winter destinations, it was our tradition. And then one day we broke this tradition and decided to stay at home. Perhaps, it happened because our friends came to visit us, or maybe we had already spent all our travel budget - it doesn’t matter. That was the year when we just moved to Amsterdam and a lot of our friends visited us. Their visits lasted for two years and then the stream of friends dried up.
You may ask: where is the tradition and how does this story relate to the recipe? It's simple, we have started a new tradition! Every New Year, or rather December 31, my husband and I come up with a treat that we cook.
Most people don't think about the necessity of flour. But what happens if you replace it in a recipe? Or maybe even exclude it, because almost everybody just screams about the dangers of gluten? Only a few people know that there are different types of flour, and that’s the reason why the texture of ciabatta is so different from the texture of biscuits. Interesting? Then read on!
Chocolate chip coffee cookies are crispy on the outside and chewy on the inside, loaded with chocolate chips, and have a rich coffee flavor. Coffee cookies make a delicious treat for anybody especially coffee lovers.
Before my husband and I had a baby, we traveled a lot and always chose the same airline. And on board, as expected, they gave lunch and a little treat, which we always waited for and enjoyed like children. It was a fantastic tiny lemon cake - slightly sour, moist, and not cloyingly sweet. Perhaps all the magic was in anticipation of adventure on the way there and in the joy of returning home on the way back. But at that particular moment, we felt the beginning of our holidays. And one day I managed to bake our perfectly moist lemon cake at home and now I want to share this recipe with you!
At some point, I don't remember where and when I tasted scones and it was love from the first bite. They are not too sweet, not too dry, not too crumbly, not too wet… on the whole, the scones are perfect! Then I tasted raisin scones and realized that these are the pastries that I’m ready to eat for breakfast, lunch, and dinner. If you have never cooked them, try it, this is one of the simplest recipes, and the result won’t leave anyone indifferent.
When my wonderful friend posted a photo of this cheesecake on Instagram, the first thing I thought was I NEED IT! And so, hurray, the pumpkin cheesecake recipe is now available here. I am sure that this cheesecake will appeal even to those who are cool enough to pumpkin and can’t imagine it as a pastry at all. I wish you a delicious pumpkin tea party!
This English Christmas cake is a rich, dense fruit cake made with dried fruits and nuts. Fruits are soaked in citrus juice and alcohol before baking. Once the baked cake is wrapped into baking paper and left to mature for at least a month. Once a week during this process the cake should be unwrapped and fed with more brandy. Yummy treat!
This recipe had waited in the wings for several years, but after I tried this cake, I understood that I would make this cake for sure one more time this year. The cake isn’t sugary, despite the amount of dried fruit, and isn’t dry, because it gets soaked in alcohol for several weeks. On the whole, it’s a very tasty cake, but I think that drivers shouldn’t abuse it.
My mom used to cook this cake roll for me when I was a child. Then my husband fell in love with it; there was even a moment when I cooked it every week because it is so delicious. Lemon cake roll is not only a delicate sponge cake but sweet and sour lemon filling - that is a perfect combination. This wonderful dessert is very easy to prepare and you will definitely love it!
I bet you've never tasted real Australian desserts? It’s time to fix it and try Lamingtons! :) Lamington is a dessert familiar to all Australians from childhood, it is prepared for birthdays, meetings with friends, and, of course, Australia Day (26 January). Traditionally, the lamington is made from a classic sponge cake, but sometimes a butter sponge cake is also used. The pieces of sponge cake are dipped in chocolate icing and rolled in coconut so that you’ll get a cake that tastes like a bounty bar - delicious!
I always treated this dessert calmly and I didn’t understand people who adored it. It seemed to me that homemade brownies are similar to a moist chocolate cake, and a purchased one contains so many chemicals that it’s better to bypass it. But, once prepared this dessert, I fell in love with it finally and irrevocably. No more chocolate sponge cakes with pieces of chocolate to make it look like fudge brownies!
Any dough rises due to gas bubbles that are captured within the dough and begin to expand when heated. You might wonder why they are expanding. It is about physics! According to Gay-Lussac's law, the pressure of a given mass of gas varies directly with the absolute temperature of the gas, when the volume is kept constant. It means that as the temperature rises, for example, when you place a cake in a preheated oven, the volume of gas also increases. Checkmate, humanitarians :)))
