total posts: 261
Brioche des Rois: a tradition from Provence to celebrate Epiphany.
Poached Quince and Pear Frangipane Tartelettes and a toast to the new year!
[DB] Chocolate Chestnut Yule Log.
Banana Tatin Verrines. A take on the classic apple tarte tatin with caramelized bananas, creme fraiche and a crumble topping.
Lavender and Espresso Truffles.
Gingerbread Men Macarons: a twist on the gingerbread man cookie or the macarons, depending how you look at it.
Poached quince filled cake topped with red fruits and baked in a Brie box.
Satsuma Pistachio Dacquoise and Satsuma Pistachio Buttercream.
Pomegranate Hibiscus tea jelly and honey ginger yogurt verrine: a virtual hug for someone special.
Buttermilk Chocolate Cupcakes are the subject of a guest post on food photography.
[DB] Caramel Cake, Caramel Frosting and Bubble Caramel.
Pumpkin Meringue Tartelettes: a little twist on a holiday classic.
Black Macarons with Swiss meringue buttercream for a black tie affair.
Dark Chocolate Crinkles from Field Guide To Cookies. Check out the virtual blog tour!
Poire D'Eve: Crunchy milk chocolate base, salted butter caramel mousse and bavarian cream with spiced poached pears.
Frozen Raspberry Parfait Lollipops.
Princess Torte: a rich cake that feels like a feather on your tongue.
[DB] Sweet take on the Daring Bakers' challenge: Plum Mascarpone Streusel Pizza.
Pear and Pecan Tea Cakes - An afternoon with Grandma.
Apple Frangipane Tartelettes With Cheesecake Ice Cream.
Bittersweet Chocolate Cardamom Cupcakes with Whipped Ganache Frosting.
Pecan Pie Macaron. A little twist on a Southern favorite.
Plum Raspberry Cardamom Crumbles.
Lemon Raspberry Mille Feuilles. A light take on a pastry classic.
Red Berry and Almond Milk Panna Cottas.
Saffron scented macaron shells filled with a cream cheese and pumpkin cream.
Breakfast Thoughts: Oatmeal Lavender Squares.
Toasted Coconut and Raspberry Charlottes.
Saffron and Vanilla Poached Pears.
Pine Nut Tartelettes: adapting an American Southern classic.
Roasted Caramel Figs, Berry and Apple Compote Verrines.
Jasmine tea ice cream in roasted plum cups with sables cookies.
Macarons filled with raspberry and redcurrant jelly and cream cheese buttercream
Fresh berries infused in a lemon balm syrup and served with almond tuile cookies. Enjoying the last of the summer's bounty!