Last year I attempted to make a pumpkin cannoli but my filling was too loose even with straining my ricotta cheese it wasn’t as thick as I wanted, so I took to the web looking at recipes for classic cannoli’s to see why. I found several Italian peeps saying the trick was to make your…
Snickers Chocolate Cake
People laugh at me when I say I make my own Birthday Cake, but it’s something I love doing, and have done for several years now. There’s a certain calmness knowing you don’t have to worry about if the decoration is perfect, or the flavor is not something someone else doesn’t quite like, because well;…
Passionfruit Cheesecake
I never knew what passionfruit was until pastry school. Ever since, I have been obsessed with the flavor and love it immensely. It’s something that is hard to describe; but I’ll try. It is tangy, sharp but a pleasant floral fruity taste. If you are a lemon or citrus lover you will like passionfruit. If…
Black Forest Cream Puffs
I feel like cream puffs don’t get as much love as they should. Their first cousin the eclair does, but not sure why the simple and understated cream puff does not. I’m about to change that; or a least try with this elegant recipe that uses the fresh harvest of cherries that are in stores…
Fresh Strawberry Cake
Fresh strawberries when ripe and rich in deep red color are so flavorful that you’ll want to make everything you can think possible. Strawberry cakes quite often though lack really deep flavor and or call for strawberry jello as part of the recipe. Upon researching different recipes I found a common suggestion of cooking down…
