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TOASTED BLACK SESAME CRÈME BRULEE
Crème Brulee is one of those desserts that takes time and a bit patience to make, but when it is done, the end result is a delicious, creamy goodness. My favorite part is cracking the sugar “glass” with my spoon before eating. For this dessert I was inspired by one of my favorite ramen restaurants…
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PUMPKIN HAZELNUT SWIRL BREAD
I had some leftover pumpkin puree, and was thinking of what would go well with it; so I decided to throw it together with some Nutella and make some sweet pumpkin bread. This is a real quick and easy recipe, and only take a few ingredients. Toss them together, and you have something you can…
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RUM SOAKED CHERRY BROWNIES
As a chocolate fan, I adore brownies. There is no way you could not. They are full of chocolate flavor and can be made a variety of ways: chewy, gooey, melty, etc. For this recipe, I wanted to use one of my favorite fruit preserves, and a fruit that goes well with chocolate, cherries. I…
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PUMPKIN SPICE RICE PUDDING
Rice is a universal crop, and can be found in many recipes around the globe. I love eating rice as much as I can fit on my plate, but it is often seen as a side to a savory meal rather than a main course. Rice pudding, however, changes all that. It makes rice the…
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BAUERNKRAPFEN with Apple pie filling
If you are like me, you also enjoy fried foods, especially any sort of fried dough. Doughnuts can be found in many variations across different cultures, but they all have one thing in common; they are incredibly delicious. The Bauernkrapfen is an Austrian farmer’s donuts; however, instead of having the hole in the middle like…
apple pie, apple pie filling, apples, bake, baking, bauernkrapfen, caramel, cinnamon, cinnmon sugar, donut, dough, doughnut, flour, fried, fried dough, rum, sugar, yeast -
LEMON-SAFFRON OLIVE OIL CAKE
As much as I love butter, olive oil has to be my favorite fat to use in cooking (maybe it’s the Greek in me). The taste, texture, and aroma of olive oil brings back fond memories of Mediterranean Summers. Besides the above reasons, using olive oil in place of butter makes the fluffier, softer, and…
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Coffee Amaretto Crème Brulee
Usually, when you eat creme brulee, it doesn’t necessarily have a flavor to it besides the sweetened cream it’s made with and the hardened sugar shell. For this recipe, I decided to add some flare and incorporate coffee and amaretto. Those two added ingredients make for a superb taste that take this ordinary creme and…
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Cranberry, Apple, and Blood Orange Crumble
Blood oranges are not in season for very long, but when they are, you can use them for anything from dessert to main course meals. They have a unique taste out of all the citrus plants that is sweet and aromatic, but does not overdo it in the flavor. I inserted the juice the and…
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“Drunken Peaches” German Pancake with Crème Fraiche
This breakfast is a delicious, hearty treat any time of the year. The German pancake is thicker than average pancakes and is able to be shared between two or more people. Rather than being cooked in a pan or griddle, it is instead baked which allows it to rise more and be fluffier. The “drunken peaches”…