Mini-muffins: baking as a gift

01

Two weeks ago, I started a 42 weeks long sugar-strike: no added sugar or sweets of any kind until the 26th of February. I don’t want to bother you with the details and the “whys” and the “hows” of this decision, but one thing I was a bit worried taking this step was my blog. Not being able to taste and try and eat what I make will be surely a big challenge, but then I thought: well, OK, baking is more like Science, so the really important thing is not to taste but to follow the recipe. And in all truth, if I want to develop something new or make my own adaptations and try new things there will always be a number of people willing to make the “sacrifice” of tasting my concoctions on my behalf, my husband, for example, has already signed up very happily.

Continue reading

Advertisements

Chocolate and Guinness naked cake: baking back to grown-up world

01

I come back to this blog after an excessively long break. A break that was needed but that was never planned to be this long. A break because when a little ball of cuteness of 52 cm x 4kg literally bursts into your life your priority list doesn’t just need to be readjusted, it pretty much disappears in front of you, you don’t even remember there ever was a priority list.

Continue reading

Pistachio, Orange e chocolate Runeberg Cakes, or Dante’s Peaks

IMG_3938

Last week on Friday Finland celebrated Johan Runeberg, national poet and namesake of one the most popular and loved sweets, the Runeber Cake. As most things in Finland people stick to the traditional recipe in q almost religious way: a tall tower of almonds and breadcrumbs sponge and a shiny topping of raspberry jam glaze surrounded by a layer of sweet icing.

Continue reading

Pear and chocolate Pavlova: when something doesn’t need to be perfect to be delicious.

01 02

Midsummer (Juhannus, in the local language) is a pretty big deal her in Finland. Despite the fact that the weather is normally as crappy as it’s get (and this year was no exception) it marks the beginning of the “hot” season, the days are the longest and the nights are pretty much only a virtual concept. People head to their summer cabins by the lake, enjoy the nature, the mosquitoes and, in many case, a copious amount of alcohol.

Continue reading

Chocolate and marmalade bread and butter pudding

01

Imagine of being in charge of breakfast on Easter Monday and the cupboard in the house is empty. If you take a trip to the local a patisserie before 9am you might even find and buy croissant and local sweets, but considering time and day it is quite likely that what you bought is at least one day old, dry, not at its prime. If then, on top of that, you go to a supermarket and buy some freshly made still warm bread you can be practically sure that the stale pastry will not even make its way out of the bag.

Continue reading

Trio of sablée biscuits: the best cookies ever.

01

This weekend I won’t bore you with a long text or an endless story of why this bake is great (only a lot of pictures!). You will just need to know that these are the most scrumptious biscuits with the greatest melt-in-the-mouth texture. And they are also very easy to make, just remember to not overheat the pastry. Thanks Michel Roux for the best bullet-proof pâte sablée recipe.

Continue reading