Yearly Archives: 2019

Ricotta Cheesecake with Toasted Almond Praline

I’ve been researching various techniques and making a lot of ricotta. Consequently, I have copious amounts of this delightful cheese. Big brother knows too, for what you are searching which is why this recipe from  epicurious.com showed up in my In-Box. Their ingredient list was scaled by volume as well as using the metric system. It […]
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Classic Angel Food Cake with Variations

Here’s the lowdown, all angel food cake recipes are basically the same; sift dry ingredients, beat egg whites, fold dry ingredients into wet, spoon batter into an ungreased tube pan, — bake. The devil is in the details. This is where practice comes in handy as the first three times I attempted to make this […]
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Chocolate Ricotta Cake

A yogurt cake recipe from Susan Herrmann-Loomis popped up on one of my feeds recently. At quick glance I had all of the ingredients on hand except the yogurt. I did however have homemade ricotta from another recipe. I got to wondering if I could substitute the yogurt for the ricotta with everything else being […]
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Crème brûlée à la vanille

Crème brûlée which translates to “burnt cream” is one of the easiest desserts in the world to make. The only trick is knowing how long to cook the custard. Not cooked enough and the custard will remain runny.  Cooked too long and the custard will be rubbery instead of silky smooth. It’s easy to test […]
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