Monday, November 17, 2014

Blackberry Hazelnut Muffins


These delightful little muffins are very quick and easy to bake, and they burst with flavors. The blackberries give them a nice tartness, and their taste also goes very well with the hazelnuts. You can either use fresh or frozen blackberries. If you plan to use frozen berries, you don't have to thaw them beforehand.

You can also substitute with other berries or nuts, so change them up and you have a new muffin all year round.

Monday, July 28, 2014

Raspberry-Almond Tart



Rarely have I made a recipe I saw on another blog immediately. This one I even made twice on the same week. It is just so good. It looks like a regular raspberry tart, but the almond cream makes all the difference. The buttery crust, the sweet frangipane and the creamy pastry cream make the perfect bed for fresh picked raspberries. What a dream! I was fortunate enough to have lots of raspberries from our garden. Even if you don't, go to the farmers market and make this tart. You'll love it.

You can also make tartlets from this recipe, which will give you about six 8 cm (3-inch) round pieces.

Friday, June 27, 2014

Strawberry-Mascarpone Cake


The always favorite pair of strawberry and chocolate come together again in this cake. A chocolate cake is topped with a fruity strawberry mascarpone cream, topped with beautiful fresh strawberries and a strawberry sauce, which oozes down the cake. Mmmmm .... a real summer delight.

Friday, February 14, 2014

Cherry-Mascarpone Cake


Happy Valentine's Day to you all! This cake combines two of my Valentine's Day favorites:  chocolate and cherries. It's not difficult to make, but still looks very special. It also comes in a small size, which makes for a perfect Valentine's Dessert for you and your sweetheart.

Monday, January 20, 2014

No-Bake Lime Cheesecake


If you are like me and miss summertime right now, this no-bake cheesecake is a great dessert to bring a little sunshine on your plate. The oatmeal cookie crust tastes especially good and is a great base for the very fresh and creamy tasting quark-mascarpone cream.

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