Baci di dama / Baiser de dames

I had these treats previously, and they were so delicious that I wanted to make them myself.It's easy, so there aren't any tips. The key is to keep an eye on the oven and check for them to brown! They'll crumble easily when freshly baked, so let them sit about 15 minutes before handing. Touch them as little as possible. Recipe by Tezuka yumihana

Italian dessertThe name, 'Lady's Kisses', comes from the shape of the biscuits which recalls a kissing pair of lips.

Great for parties! Quick and easy to make.

Instead of regular kisses, I'm using hugs. Fun little twist off of a peanut butter blossom

I decided to make my own

My absolute favorite. :cookie

A chocolate kiss tops a peanut butter cookie. This is a pretty common cookie style and there's a couple of recipes here already, but they're all a bit...wrong. This recipe is how my family does these, and its great!

My grandkids expect cookies at Christmas time and so does the rest of the fam so I started off this morning with these. Super easy and done with a cookie scoop. I use shortening a lot because it’s more stable than butter and no cholesterol. Probably most have had these before. I made these with a sugar cookie dough instead of a brown sugar dough. I think They like them better🎄

Lady fingers

yummy

Very cute crispy kisses for Valentine's Day!

Always trying to make sweet treats that the children can help with - this is a family effort

Easy and tasty Napoleon

Is a viscous fruit dish, popular as a dessert and as a drink. It consists of the sweetened juice of berries, like mors, but it is thickened with cornstarch, potato starch.

I put pretty rose shaped dough into a round cake pan and baked it. I wanted to make a bread that look like a bouquet of flowers...Since this is a loaf without any filling, the flavor of the bread itself is the key! Even bread machine-made dough can be soft and delicious the next day with a little extra effort. Recipe by Akotan

Banderines also known as Pancake Wrapped Sausages. This is really easy to do, c'mon try it!

This is a family recipe from when i was a child. Everyone would hover over the pan, waiting for grandpa to finish. And he would shoo us away. Once he was done, it was a madd fight to get to this stuff. Enjoy!

When I changed the kind of bread flour I used from imported flour to one made from domestically grown wheat (Haru yo Koi brand), I could really taste the great flavor of the flour.I wanted to make a simple pain de champagne without any additions.In step 1, you may be worried that the kneading time is too short, but for a hefty bread like this it's better not to develop the gluten too much, so there's no need to be concerned.If you dont have a banneton or other bread-rising mold, just make a round boule-type loaf. Recipe by MeguBroaden

I made a mont blanc from scratch starting from the boiled chestnut paste.When it is done, it would still be moist and delicious even when you chill it in the refrigerator overnight.The amount of cookies you can make with the ingredients is more than enough. You can add cocoa or vegetable powder to the remaining cookie dough after cutting out the cookies for the bottom, and bake delicious cookies too. Recipe by cocoko

Delicious and super quick dessert!

These are so easy and super quick to make, and they're the perfect munchies to have with your favorite bourbon cocktail! Delicious!!

This is a moderately sweet cake made to suit my tastes using plain cocoa.I initially used chocolate syrup and two types of glacage to coat the cake, but it was too much of a bother, so I simplified it. You can use the glacage to coat the cake as well as as icing.- This is basically a butter cake so it really is simpler to make than it looks. Bake two different color cakes, and just assemble them together.- The cross-cut will have a checkerboard pattern, like the famous cake shop Damie.- As for the chocolate decorations, I think even beginners will be able to make these easily once they get used to it (if they're good with their hands). For 1 cake: 2~4 people using a round mold 120xh60mm yields 2 cakes. Recipe by food town

Can't decide if you want cream or tomato based pasta sauce? Try a Rosé! I couldn't find a good Rosé sauce recipe anywhere, so I modified one to suit me taste from Epicurious.com

Adapted from Ghillie Basan's book "Recipes from a Turkish Kitchen". Garnishing the dessert with roughly ground pistachio and some kind of thick cream gives it a major upgrade!

On the occasion of “Women's Day” and since all kinds of “budget cuts” lead us to seek more economical ideas, I decided this year, instead of a bouquet of mimosas, to offer my wife a plate of “mimosa tagliatelle”!!!For the greenery of the bouquet, I used green tagliatelle, homemade and from as pure ingredients as possible. How did I color them? See here (“Green Dough for Tagliatelle ‘Popeye the Sailorman’”) to find out.As for the mimosa flowers, small, round, and bright yellow, I made small balls from white fish fillet (but once the economy picks up, they could also be made from shrimp, crayfish, crab, etc.), colored with saffron. Thus, a composition was created... at least different from previous years.Here, you will find instructions for the second part, the “flowers” of this composition.A few more secretsAs I write at the beginning, the “mimosa flowers” could also be made from shrimp, crab, crayfish, or even smoked or fresh salmon. I didn't dare to buy such things from the supermarket because you never know, they might even monitor what we buy... Besides, I can't stand any more cuts...The quantities in the photos are exactly half of those mentioned. I wanted to celebrate, not overindulge...

I love a culinary challenge. Macarons? Tick. Chocolate honeycomb? Tick. Rhubarb and vanilla jam? Tick. But patisserie? Tricky.I attempted choux buns once. Let's just say that the end result didn't make the blog. But if anyone can persuade me to give it another go it's Wes Anderson (I think he could persuade me to anything).If you've seen The Grand Budapest Hotel you'll know that an extraordinary cake features heavily: the Courtesan au Chocolat. Created by fictional bakery, Mendl's, the Courtesan au Chocolat is modelled heavily on the Religeuse, a classic French pastry. And for the curious bakers in the audience, Wes Anderson made the short instructional film below:A few weeks back I made a batch of Courtesans - partly to see if I could do it, and partly because it's about as close as I'll get to the Republic of Zubrowka and that big old beautiful hotel on the side of a snowy mountain.As you can see, it's not a recipe for the fainthearted. But the end result? Not bad. The choux buns were light and crisp; the chocolate creme patissiere, dense and dark; and the sweet icing may have been teeth-hurty but these are not your everyday snack, after all.Just be careful when you bite in - as dainty as they are, you may struggle to look quite so chic as they collapse, conveniently, into your mouth.