Adventures in cooking and baking.
These blueberry lemon turnovers are the perfect summer treat. You can serve them either for breakfast or dessert.... or both!
These blueberry lemon turnovers are like pie in pastry form. They are perfect for portable summer treats, and the melding of the blueberry filling and lemony mascarpone is wonderful.
This fennel, red cabbage, goat cheese, and citrus salad is super crunchy and fresh tasting.
The combination of fennel and citrus works beautifully. The yogurt, tarragon, lemon, and mint dressing is tangy and fresh.
These cookies and cream muffins, filled and topped with crushed Oreo cookies, are tender, sweet, and chocolaty.
These cookies and cream muffins are a tasty excuse for having cookies for breakfast. Just hide the cookies in these muffins.
This Grilled Pineapple and Red Onion Salsa is delicious served with tortilla chips as an appetizer. It's also fabulous spooned over grilled fish or added to tacos.
I even mixed some leftovers of this grilled pineapple and red onion salsa into leftover shredded red chili short rib meat and wrapped the mixture into some hot tortillas and topped them with shredded lettuce. The flavors were wonderfully sweet and savory.
This walnut espresso cake (Gâteau aux Noix et au Café) is a wonderful combination of espresso flavored cake and frosting topped with walnuts. The absolute star of this cake is the amazing espresso buttercream frosting.
The cake itself is delicious, but when you enjoy it with this buttercream, it's heaven.
Rgaif is a tasty crispy pan-fried square Moroccan flatbread or pancake. It is sold at street food stands or in bakeries in Morocco, but is also made in Moroccan homes.
It's also known as rgaïf, rghaif, or r'gaif... or msemmen, m'smen, or msemen (and probably many more names).
These Tiger bread rolls, with a soft crumb and a crust coated with a crunchy mottled crust are wonderful for sandwiches and dinner rolls. The crunchy crust comes from a rice flour paste that you spread over the shaped rolls.
This bread is characterized by its soft and pillowy crumb and thin crispy crust that is unique because it is spread with a rice flour, oil, sugar, and yeast concoction in the middle of the second rise.
