I've made Financiers before, but it's been a while. Not sure why I've waited because these are delightful little treats that sho...

Typically frangipane is an almond cream of sorts that is used as a filling in pie and tarts...and it isn't chocolate. Almond is the usua...

 Do you ever have one of those days when the recipe you are making keeps having issues...and then you correct them in time but end up losing...

There is something about the combination of flavors and textures of a Bakewell Tart that I just love. There is the custardy almond fillin...

It is truly spring. Usually this is a non-event as spring arrives in Northern California most years in February or March, but this year ...

No, it isn't apricot season, but I've always wanted to try an apricot tart using canned apricots, so I actually had two cans in m...

The Cake Slice Bakers are almost finished with the wonderful Maida Heatter's Cakes book, with this month being the last for sets of...

Last time I was at the library they had three new cookbooks displayed that looked good to me. To start with I chose two recipes from Eati...

One of the pleasures of being invited to dinner is that hostesses who know me often ask me to bring dessert. I guess my obsession with ba...