Slightly spicy bittersweet chocolate and chili flourless cake is cooled down with a salted caramel gelato!
Dessert
While we were in Palm Springs, our friend Andy, wanted to make a pineapple upside down cake using a fresh pineapple he had sitting around. The dilemma was that the pineapple was really fresh, and not canned. The dilemma I know but most recipes call for canned pineapple. I found a recipe that was featured …
The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives. She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She added her own modifications/changes, so the recipe is not 100% verbatim from either book.
Tart Granny Smith apples and sour quince are lightly sprinkled with raw sugar and finished with a cardamon topping made of oats, sugar and pecans.
This recipe is a classic pumpkin pie with a twist! This is definitely the best pumpkin pie recipe I have ever had, the secret to this pie is the fresh slow roasted pumpkin, it makes all the difference. You will never go back to canned after eating this!
This is a lovely late summer/early autumn tart made with a Pate Sable pastry which is filled with fragrant frangipane and luscious black Turkish figs.