Changes

Did I tell you long ago that I studied Graphic Design? I was about to end. But I knew it wasn´t my thing.
I realized that I liked cooking. But it left me pretty things. And to my dad a pain in the heart and the pocket.

C'est la vie.

And that why I couldn´t stand the old logo. It was outdated.
While I've been making changes to the page, I changed the buttons that were below the logo, where you can access each page, and are now on the right side, for if you hadn´t noticed.

Testing some things, the logo was chosen. Do I like? Is it the best? I don´t know, but I prefer this than the previous ... 

May last or not. I have the little problem of perfectionism.

I know that this change can affect identity and blah, blah, blah ... but the other was not me. If anything my design teachers told me is that my thing is the minimalism. And that's what I searched and still looking for.

Chau old, hello new!

Mixed Berries and Nibs Crumble Cake

Memory is something that sometimes does not help me, I realize that the 30´s are starting to show details of factory.

I don´t know how it started but, somehow I felt like eating mixed berries in a cake for breakfast or maybe as snack.And I guess one thing led to another and here we are.
With a cake to honor a friend or yourself, to enjoy, and feel like you need another portion. It's a cake you won´t forget by the tasty mixed berries, the aromatic spices, the moistness and crunchiness (yes, both at the same time).

Pink Grapefruit and Chocolate Tart

I don`t know if you know it, but I can repeat it anyway: I like desserts that are made in 2'
Well, you can not do all within 2 minutes, but half an hour works great for me.

Went to bed at night thinking about a dessert to take to a lunch, a fast, with whatever is in the fridge/pantry, not gourmet flavors, and good, of course.

Parisian Pastries in Pictures

Dear all, I must pass a data from a site, but prepare to be amazed and mouth-watered.
It has spectacular photos of the best Parisian patisseries. RAIDS PÂTISSERIES

The site is in the official language, oui, en français, but Google Translator does wonders for this.

Tonka Bean Cream Pie

Years ago I heard about the famous cream pie that the Welsh settlers still, because they arrived in 1865!, make at the tea-houses in Gaiman, in a Chubut valley, a place is in my list of places to go (among others!).
And the cream pie waited a years in my mind to be made.

Recently, I do not know where I read about the Sugar cream pie, presumably originating in the U.S. southern colonies, the Amish or Quakers, in 1850s (or before they, it is uncertain), and seemed familiar with the Welsh one. And there was no other choice but to do it.

Happy to see you comment!!!

(Happy "Thank you, mom, for today´s dessert")

Thanks to all who pass by this blog, that share being sweet tooth, who like to cook, do not like to cook but love the food, who are drooling when see a food photo, the ones who comment, those who do not like, those who understand what I write, those who do not understand me because I write backwards - as Master Yoda of Star Wars - those who make my recipes, those seeking answers in pastry ... all

Thank you!

Easter egg lollipops

Easter day is coming and we´re used to receive a big chocolate Easter egg (because I´m still a kid), with sorted candys and a small toy inside
Thinking about this, I wanted to make something for the kids, different from the chocolate egg you can buy in every store. Also it had to be easier to make than the big egg, with lots of chocolate and work.
Here are chocolate egg lollipops!