Masterpiece of

tres doux

There are many variations of passages of Lorem
Ipsum available, but the majority.

Recipe in English A fost o data ca niciodata, ca de n-ar fi nu s-ar mai povesti. A fost o data un vis, un vis maret cu arome de vanilie si gust de ciocolata. Cam asa incepe povestea mea, poveste la care scriu, mai incet sau mai repede de mai bine de 3 ani. A fost doar povestea mea pana nu demult, un coltisor cald si aromat din sufletul meu. Dar, acum mi se pare ca povestea mea e atat de frumoasa, de plina de

Da. M-am hotarat. M-am hotarat sa fac ce vreau. M-am hotarat sa incerc sa postez in romana, "cu cuvintele mele" - asa suna sfatul primit azi de la Adi. Nu imi e usor sa scriu in romana, pentru ca tot ce stiu am invatat in engleza si pentru ca 99% din comunicarea scrisa o fac in engleza. Azi e o zi care a inceput bine de dimineata, cu demararea unui plan pe care il mocneam de ceva vreme, iar pe la pranz, dupa o ora in

The holiday is over and so will summer soon. We went to Cyprus on holiday, like the year before, but this time we decided to stay on the beach and it was amazing. So peaceful, so calm. At nights, it was just us and the sea (and the turtles and the little cute lizards living in the yard). We just bathed, relaxed, played and enjoyed the food. Oh, the food

I have made the cake for my dear husband's birthday, on the 10th of July and I started writing this post on the 22nd of July so that maybe once in a while I maybe able to do something on time. Please, please be proud of me! Do not get me wrong, I envy everyone who has the physical time to work full time, spend time with the kiddo, cook and bake everyday, photograph, post process the shots and then do charming blog posts. The kiddo

The May 2010 Daring Bakers’ challenge was hosted by Cat of Little Miss Cupcake. Cat challenged everyone to make a piece montée, or croquembouche, based on recipes from Peter Kump’s Baking School in Manhattan and Nick Malgieri. I filled the choux with rose bavarian, pistachio bavarian and a red pepper strawberry jelly in the middle. I just piped one mousse from one side, then the jelly and then the 2nd bavarian. Pate a Choux (Yield: About 28) ¾ cup (175 ml.) water 6 Tbsp. (85 g.) unsalted butter ¼ Tsp.

As promised, this is the cake that brought me my latest pastry prize. It is all chocolate, but not heavy at all. It is comforting and creamy and really good. I played with chocolate textures and the result is really worth trying. For the chocolate cake layers, i used this recipe For the orange chocolate crème brulee 150 g chocolate 6 egg yolks 100 g sugar 500 g heavy cream 100 ml freshly squeezed orange juice Preheat the oven at 160 degrees Celsius. Prepare a round pan (the same size or larger than

End of March and it still doesen't feel like spring. But it is spring in my heart. I rejoice when I think of all the good things that happended in March. I went to my second pastry contest. The great thing about it is not the prize I won, but the support of some really wonderful people. There are a few places I do my "special products" shopping and the people there offered their most wonderful support for this contest. I am talking about "Cosul

The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca. Thank you Lauren for the challenge and mostly for the fact that it was supposed to be gluten free. It is not the first time I am doing gluten free cookies. The best part of baking GF cookies is the many many flour combinations you have