My Mommy's Birthday always falls on or next to Mother's day.
She may somehow feel a little cheated in her celebration events.
Well, no more...cause here are some of her favourites...just pick one.
In her young 70ish stage of life...she still manages to look wonderful.
At fifty...I still want to grow up to embrace life the way she has.
I dedicate these selected sweets to her.
I'm sure she wouldn't mind sharing some with you as well ;o)
TiraMiSù Galliano LEMON special
This lusciously creamy and decadent LEMON TiraMiSù gets an added 'Pick-Me-Up' from the smooth and aromatic spirited GALLIANO liquor.
PEACH cookie PINEAPPLE cake No-Bake
Here's one of my favourite no-bake fruity fresh and sumptuous dessert.
Layering PEACHES and PINEAPPLE with a COOKIE crunch into a creamy indulgence.
LEMON mousse frozen PIE no bake
Creamy smoothness experienced in every sweet and tangy bite from this cool mousse decadence.
TiraMiSù ExtraOrdinario (chilled cake) - (a classic with a unique twist)
Swooning over a sumptuously spirited gourmet Italian TiraMiSù. Fluffy, creamy and possessing a lighter velvety texture than most versions. The spirited use of Tia Maria and Grand Marnier are only a part of this dessert's fabulous outcome.
Café Latte Chocolate Caramel cream cake - No Bake
Dazzle your loved ones with a slice of this flavourful and mouth-watering ice-box cake.
ORANGE spice ALMOND flourless torte cake
Subtle sweetness extracted from Navel oranges found their way into a distinctive flourless almond cake. This delightful cake was assembled with orange compote and almonds. The addition of perfectly paired spices was enhanced by a spirited boost from an orange-based liquor.
Fruit Melody velvety-smooth CHEESECAKE
This sumptuous multi-ethnic inspired Fruit Melody CHEESECAKE got the Spa and Star treatment.
Citrus Chocolate Coconut Ginger Nut flourless torte cake
Mr. LEMON joined the line dance with his circle of friends: Ms. CLEMENTINE, Chocolate, Coconut, Ginger and Almonds. This aromatic cake, turned out to be an incredibly delicious success.
PUFF choux PASTRY ricotta cream ZEPPOLE style
Fellow Canadians provided insight on the PUFF in Choux PASTRY. BAKING from the perspective of SCIENCE to get the perfect pastry puff.
Adorably, elegant offerings found within...apple and chocolate filled pastry parcels.
Flaky butter pastry gently wraps and rolls with caramel, nuts and tender apples. From a bud, a delicate treat appears onto your sweet table as a pastry rose.
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Personality is screaming out of this cake. The flavours all came together divinely without an overpowering sweetness. It may have been longer to put together than the usual baking I do...however, seeing the look on my Mom's face, made it all worth while. A little patience and tons of love go a long way.
Celebrate your Mom anytime of the year.
A created dessert just for her goes a long way to tell her how much she's loved.
She'll certainly appreciate the attention and efforts sent her way.
Here's to celebrating Mom.
Flavourful wishes,
Foodessa
Comments ... ??? ... or suggestions ... write me :o)
Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.
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