Chestnut crêpes

Ah.. chestnut reminds me life in Genova Nervi… I use to pick up chestnuts in this period during weekends.. it was so nice to spend all day in forest and come back home with kilos and kilos of fresh chestnuts.. we use to roast them, make chestnut puree, cakes.. we were so happy:-)

 

This is first time that I use chestnut flour to make crepes and I love them. Follow same procedure of regular crepes but substitute half flour with chestnut flour (organic is better)

with chestnut spread

with chestnut honey

 

caramel ice-cream

This ice-cream has two versions: with or without eclats de caramel on it. Base is similar to vanilla ice-cream (crème anglaise base) but sugar is not mixed with egg yolks, is melted on fire with some water, you just have to be careful to not overcook your sugar or final taste will be burned and not caramelled!

frozen, before pacossage

caramel

 

chocolate fudge cake

My friend Federica for my birthday gave me a wonderful cooking book from a famous bakery of London; as soon as I receive it I baked a new chocolate cake! to be more precise a chocolate fudge cake.. result is not as cute as picture in the book, but taste is amazing! Welcome new British recipes! thanks Fede:)

Are you ready for it? Halloween is coming!

 

He is ready actually.. what about you? Are you thinking about a crazy scary Halloween haunted house? Last year I was wondering about an ants invasion.. this year.. we’ll see:)

blondie

And after brownie and raspie its time to eat a slice of blondie now! With white chocolate and pecan nuts is the perfect treat for those gourmands who loves white chocolate! mmm I love it too:)

New York cheesecake

Tips for a perfect cheesecake?

- Silicone mould

- Long baking (1 hour) low temperature (160°C)

- In the oven put your mould in a larger pan filled with hot water, this step will make your cake creamy and not dry!

- Keep it always in fridge

Caramel cupcakes with peanut butter chips