French Cake: Tourteau Fromager by Robert-Gilles Martineau

Tourteau Fromager is an ancient French regional Pastry/cake from Poitou Region, not to be confused with “tourtons”, which are mountain cakes.

Peach Tarte Tatin by Nina Timm

Tarte Tatin is an upside down tart with caramelized fruit inside. Traditionally tarte tatin was made with apples and the apples were caramelized in butter and sugar.

mango colada by rajwinder

sweet dish

A Refreshing Combination of Nutritious Carrots and Mint by Nathan Willow

Carrots are easily one of the healthiest and most colorful vegetables to have in a cake recipe. The vibrant color of orange alone whets your appetite before you even start to think about its nutritional value. With the added bonus of minty green goodness, you have a sparkling tribute to healthy goodness (and fresh breath).

Semisweet Chocolate Mousse by MyWeekend Plan

“Mousse au chocolat” is French for chocolate mousse. Ask anyone to describe a chocolate mousse and they will generally answer with a texture adjective “fluffy” or “airy.” Taste the sweetness of this classic dessert with every bite you take. Try to make your own semisweet chocolate mousse with this easy recipe today.

Apricot Clafoutis copyright 2011 art of living.PrimaMedia,Inc/Maria Liberati by maria liberati

This recipe is from my latest book and winner of the Gourmand World Cookbook Awards-The Basic Art of Italian Cooking: Holidays & Special Occasions. I created this recipe originally when I was spokesperson for the American Academy of Ophthalmology…

Dark Chocolate Creme Brulee by Deborrah Justice

A Delectable Birthday Decadence by Nathan Willow

"To see a world in a grain of sand and heaven in a wild flower, Hold infinity in the palm of your hand and eternity in an hour." William Blake said it best in this poem about being a child. Celebrate your child's first birthday with this chocolate cake recipe. Feel like a child with this rich, luscious, creamy, mouth-watering,…

profiteroles with vanilla ice cream and chocolate ganache by neha mathur

Profiteroles are small, crisp, hollow rounds of choux pastry that are split in half and filled with sweet whipped cream or ice cream....The classic version arranges the profiteroles in a pyramid shape with warm chocolate sauce poured over the top.....The baked puffed shell or pate a choux is cooked two times.....First the flour is…

Brown Sugar Caramel Souffles by Syi

I first made these in culinary school for extra credit with one of my Final Practical meals. *The cooking time noted reflects the (approximate) TOTAL cooking & baking times.

Savarin aux groseilles rouges by Luc Riva

Pour les enfants, remplacer le vin par autant de jus d'orange.

Blueberry Clafouti by Salad Foodie

The bounty of fresh fruits in summer is an ideal time to make clafouti, a baked French dessert or breakfast dish with a batter or crepe-like topping. Traditionally black cherries are used, but plums, cranberries, blackberries and others work well. I like the delicate elegance of the clafouti, distinctly different from fruit cobblers…

Peaches and Creme Brulee by Deborrah Justice

Muffins d'été sauce yaourt by Luc Riva

Cuire les muffins quelques heures à l'avance (mais pas la veille) c'est réchauffé au dernier moment qu'ils sont les meilleurs.

Friands and Financiers by Corrie

Friands just have to be the easiest little cakes in the world to make! You just whack everything into a bowl and stir. Great for children helping in the kitchen, as there are no electric beaters for little fingers to get stuck in, and super quick so no loss of interest for those short attention spans. A Financier is a traditional…