Before cheesecakes became popular, they were served in the more obscure eatery’s. It was an atypical dessert and simply not for everyone. Sort of like Tiramisu until it became trendy. Now there are cheesecakes everywhere, and I mean everywhere. Cheesecake cupcakes, lollipops, muffins, brownies, pies, even cheesecake flavored ice cream, and the cheesy dessert trend … Continue reading Cheesecake Surprised?
In the New York Times Cook Book (Revised Edition) first published in 1961, you will find a collection of recipes that span generations. This is a recipe for Gingered Figs, originally from that book and also revised to span more generations in my family. I will be honest with you. I am not a huge … Continue reading Desserts of the New York Times
The torte is probably my favorite of all desserts. It is a dense cake, usually with ground nuts containing very little or no flour at all. The Latin named it torte for "flat cake". It is not overly sweet and has a melt in the mouth texture that leaves you satisfied. In her book "1000 … Continue reading Dessert Torte – The Elite Cake