I find myself leaning towards easy, no fuss, baking projects lately. I don’t know if it’s some kind of belated spring fatigue, but I definitely crave moments of complete relaxation and soothing drinks. My energy and inspiration are on very low settings right now. But because I have a new life strategy, quoting that the only sweets I am allowed to consume, are the ones I personally make, it is vital to keep baking. Really vital, if you know what I mean. 
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The April Daring Baker’s Challenge was hosted by Wolf of Wolf’s Den . She challenged us to Spring into our kitchens and make Easter breads reflecting cultures around the world. Continue reading
I wish life was as simple as Crème Brûlee. Four ingredients, 20 minutes of preparation, few hours to relax after you’ve worked for 20 whole minutes and a divine result to reward your efforts. And at the end you have lots of leftover egg whites to make macarons. That’s as good as it gets, if you ask me. Continue reading
I am leaving strawberries aside for a minute, while making a tart today. I have mentioned before that I’ve had my fair share of misfortunate crust and shells. And I really hope that they stay in the past. This lack of success always leaves me more determined to master the art of making tarts . 
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I’ve been thinking about this cake for two days now. You see, I’m in a mission to incorporate strawberries in every single dessert recipe there is. So far this is my second. We’ll see how long this obsession will go on. Continue reading