Baking With Anna Olson
This caramel soufflé tastes as I imagine a soufflé should taste: airy and light, with a subtle caramel flavour. It’s so airy it feels healthy. I think that should be the soufflé’s motto. The caramel aroma was lovely while eating this dessert.
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It is clear to me now that I really am not good at making meringue desserts. I have tried twice now to make Pavlovas, and they always crack. Very finicky desserts, these. I don’t know what I am doing wrong but I can never get them right. I followed tricks on the internet to try to prevent it from cracking, the main one being to let them cool down in the oven after baking by shutting off the temperature and cracking the door open.
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Who doesn’t love a good lemon dessert? It feels light, refreshing and tends to make you feel less guilty than eating a piece of double chocolate cake with caramel frosting. This dessert is one of the simplest, fastest and most scrumptious desserts that I have ever made. It takes less than 5 minutes to make and best of all requires no baking! With its rich lemon flavour it is sure to be a people-pleaser wherever you may bring them.
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These almond cookies are very good and taste a lot like macarons ! They are crunchy on the outside but have a softer centre. What I particularly enjoy about this recipe is that it is simple to do and generates a lot of (small) cookies.
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Some people are not as fortunate as others and are gluten-intolerant or even allergic. What made me grasp how much gluten is present is that whenever I bring baked goods to work, which is pretty often, a friend of mine who is gluten-intolerant can never eat anything I make. I told her I would make her a dessert that she could actually enjoy one day, so these chewy gluten-free brownies are for her.
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Valerie 