Oreo Mousse Cheesecake

In addition to the evil eye cookies I made for my dad’s birthday last month, I made him a small Oreo mousse cheesecake. Yup, small. It happens on every birthday. By the time we get to the cake, everyone is already full from the chocolates and sweets. So I made a small cake to fit our appetites. What a mistake. The cake was so delicious, it was gone in a matter of seconds.

Evil Eye Cookies

This week we celebrated my dad’s 68th birthday… almost 70! (tfu tfu tfu, against the evil eye). To celebrate it I made him a small birthday cake plus special cookies decorated with royal icing to keep away any bad luck from him this year: cookies against the evil eye, a concept deeply rooted in my family.

Geode Cake

I haven’t uploaded a blog post for more than a month now, because I tried to be dairy free for a while and the only result of that experiment was a decrease in my baking desire. The damned experiment ended last week on my birthday with a very dairy tiramisu cake. To go back to normal, I made a geode cake for little Eliora and Archie who came to visit from the States.

Alfajores Tartlets

Recently I discovered that the Argentinian cookies Alfajores have Middle Eastern roots with origins from an ancient cooking book from Baghdad of the Middle Ages, just a little over 1000 years ago. (I know, sounds like One Thousand and One Recipes.) The origin of the name in Arabic is al-fakher (الفَاخِر), which means “fine” or “quality” or maybe “praised”.

Ruby Berry Pralines

Tempering chocolate to make pralines on hot summer days is doomed to fail. I was naïve enough to think that the AC would solve the problem. I mean, it’s cool and nice enough in the house with it turned on… for me, not for the chocolate. Tempering chocolate requires a specific room temperature. 18-20 °C / 64-68 °F to be exact.

Chocolate Passion Fruit Pralines

A while back, I met friends from France and we talked about macarons. (What else would you talk about with French people?) We didn’t just talk about any macarons, we talked about Pierre Hermé’s macarons. We all agreed that his best is without a doubt the “Mogador”, a macaron filled with passion fruit and milk chocolate ganache.

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