One of the best cakes I have made that is according to my family.

A Joconde Imprime to wrap around an Entremets dessert. A DB challenge done in 2 hues – Strawberry Bavarian Mousse& Espresso Panna Cotta

Biscuit Joconde Imprime and an Entremets dessert with Lemon Bavarian Filling and Italian Meringue Frosting

Mona Lisa and Julia Child, Something to Smile About… Biscuit Joconde Imprime for the Daring Bakers’ Challenge

A classic French dacquoise for Daring Bakers.

Daring Baker’s Challenge – January.

A colourful creation that isn’t as hard as it looks to accomplish!

Dolmades

For this month’s Daring Cooks, I made cassoulet, duck confit from scratch and all!

Cheese Soufflé… soft as a cloud

Stollen

Stollen with figs, chocolate chips, and almonds.

Stollen for the Daring Bakers. I’ll definitely make this for years to come.

The Daring Bakers make stollen. This bread was so good I will be making it all year long.

Christmas Stollen- the Daring Bakers challenged us to make this delicious traditional German fruit-cake.

Daring Bakers made Christmas Stollen!

Stollen filled with roasted sweet potato, dried cranberries and golden raisins soaked in Grand Marnier, and toasted pecans

Eggless stollen with tropical candied fruit and cashew marzipan. Daring Bakers challenge.

Bread pudding made out of Christmas Stollen that we baked for Daring Bakers. It was amazing!

There are at least a dozen reasons to eat eggs, including this Pappardelle Christmas Wreath Pasta With Poached Egg.

A Burgundian classic that is warm and comforting, these eggs are poached in red wine that becomes a rich sauce.

Buttery fudge with a spicy mole topping!

apple rosette crostata