Hi Grace, Ana gave me your card and i’m checking your site …….you do beautiful desserts! All the ones i ate yesterday at Natalie’s shower were fantastic! The Charlotte Mousse di Cioccolato Bianco e Lamponi looks very elegant. I love baking myself but i think i’m getting lazy in my older age. I will keep you in mind, when i need something. All the best to you with your sweet undertaking! Ps i hope your hand is all better. ciao
You don’t know me but Laura gave me your card just before Nathalie’s shower and I’ve been checking out your site ever since. Your desserts look absolutely fabulous! I am a dessert person and would actually take dessert over a meal! lol…Laura gave me a piece of your “chocolate salami” to try….it was delicious! I will try and attempt to make it some day but with 3 year old twin boys, it’s not easy! I’m still trying to figure where you’re getting all the time to make these desserts and post them on here! Excellent job! Keep it up Awesome site!
I just found out about your site, everything is deliciously gorgeous. Thanks for sharing it and may the Lord continue blessing you and inspire people like me beginners, to continue with this culinary passion…
I too am now learning to stay at home after working in the corporate world for a while. I am excited to learn to bake Italian pastries and try to gain as much knowledge as I can from you. You are a very talented lady.
Thank you so much Georgene. I hope you enjoy being at home, it’s taken me a while to get used to it now I look back and wonder how I was able to take care of everything when I was working. I’m really happy I decided to start the blog, it’s been so much fun and I’ve met so many wonderful people. All the best!
So thrilled for you, Grace! I saw that you commented to me on twitter, but I saw it rather late. Hope you’ve been well, I look forward to seeing your book.
I happen to encounter your website while I was searching for a recipe on Crema di Caramel. I am yet to find the recipe, I guess in English, its Caramel Cream, I was thinking of using Rose Levy Beranbaum recipe, but I have a feeling the crema di caramel has an Italian wine/liquer added to it, just guessing.
I so much like some of your recipes, the technique and ingredients are different from the ones I have and I’m looking forward to print out some and try it out here with the available ingredients I have in Nigeria.
Keep up the Good works….Good things happens to those who bake!
Thank you so Olawale and Welcome! Sometimes you will see Crema al Caramello flavoured with Marsala or Rum but any type of liqueur that you enjoy would be fine. Generally all the recipes across the cultures are similar, milk or milk and cream combination, whole eggs or whole eggs + yolk combination, sugar, vanilla bean and seeds (making sure to infuse the vanilla for about 20 minutes for better flavour) and then of course the caramello prepared dry or with either a little bit of water or lemon juice. Here is one recipe that I enjoy, 450 ml whole milk, 150 ml milk, 120 g sugar, 4 whole eggs + 1 egg yolk, 1 vanilla bean and seeds, and for the caramello 150 g sugar and a few tablespoons of water. Start with 1 tablespoon of liqueur or less, taste and then adjust if necessary. Grand Marnier or Frangelico would be nice. I hope you find a recipe you are happy with. All the very best.
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June 13th, 2011 at 12:53 pm
Hi Grace, Ana gave me your card and i’m checking your site …….you do beautiful desserts!
All the ones i ate yesterday at Natalie’s shower were fantastic!
The Charlotte Mousse di Cioccolato Bianco e Lamponi looks very elegant.
I love baking myself but i think i’m getting lazy in my older age.
I will keep you in mind, when i need something.
All the best to you with your sweet undertaking!
Ps i hope your hand is all better.
ciao
June 13th, 2011 at 5:31 pm
Thank you Michelina, it was very nice to see you yesterday and I am so happy you enjoyed the desserts. And my hand is all better, thank you.
July 13th, 2011 at 3:48 pm
HI Grace,
You don’t know me but Laura gave me your card just before Nathalie’s shower and I’ve been checking out your site ever since. Your desserts look absolutely fabulous! I am a dessert person and would actually take dessert over a meal! lol…Laura gave me a piece of your “chocolate salami” to try….it was delicious! I will try and attempt to make it some day but with 3 year old twin boys, it’s not easy! I’m still trying to figure where you’re getting all the time to make these desserts and post them on here! Excellent job! Keep it up
Awesome site!
July 13th, 2011 at 11:37 pm
I just found out about your site, everything is deliciously gorgeous. Thanks for sharing it and may the Lord continue blessing you and inspire people like me beginners, to continue with this culinary passion…
September 4th, 2011 at 3:21 pm
HI I’M BILL EX-PASTRY CHEF WORKING 30 YEARS IN CAKE PASTRY – UK LONDON
September 4th, 2011 at 3:54 pm
Hi Bill, great to meet you. I could learn so much from you! Do you have a website?
September 14th, 2011 at 5:13 pm
Hi Grace,
I too am now learning to stay at home after working in the corporate world for a while. I am excited to learn to bake Italian pastries and try to gain as much knowledge as I can from you. You are a very talented lady.
September 17th, 2011 at 12:42 am
Thank you so much Georgene. I hope you enjoy being at home, it’s taken me a while to get used to it now I look back and wonder how I was able to take care of everything when I was working. I’m really happy I decided to start the blog, it’s been so much fun and I’ve met so many wonderful people. All the best!
October 4th, 2011 at 1:20 pm
I can’t wait!!
October 5th, 2011 at 10:00 pm
Congrats! Can’t wait to see your book
October 7th, 2011 at 8:08 am
So thrilled for you, Grace! I saw that you commented to me on twitter, but I saw it rather late. Hope you’ve been well, I look forward to seeing your book.
October 20th, 2011 at 11:38 am
Hello Grace,
I happen to encounter your website while I was searching for a recipe on Crema di Caramel. I am yet to find the recipe, I guess in English, its Caramel Cream, I was thinking of using Rose Levy Beranbaum recipe, but I have a feeling the crema di caramel has an Italian wine/liquer added to it, just guessing.
I so much like some of your recipes, the technique and ingredients are different from the ones I have and I’m looking forward to print out some and try it out here with the available ingredients I have in Nigeria.
Keep up the Good works….Good things happens to those who bake!
Olawale Taiwo
October 20th, 2011 at 12:43 pm
Thank you so Olawale and Welcome! Sometimes you will see Crema al Caramello flavoured with Marsala or Rum but any type of liqueur that you enjoy would be fine. Generally all the recipes across the cultures are similar, milk or milk and cream combination, whole eggs or whole eggs + yolk combination, sugar, vanilla bean and seeds (making sure to infuse the vanilla for about 20 minutes for better flavour) and then of course the caramello prepared dry or with either a little bit of water or lemon juice. Here is one recipe that I enjoy, 450 ml whole milk, 150 ml milk, 120 g sugar, 4 whole eggs + 1 egg yolk, 1 vanilla bean and seeds, and for the caramello 150 g sugar and a few tablespoons of water. Start with 1 tablespoon of liqueur or less, taste and then adjust if necessary. Grand Marnier or Frangelico would be nice. I hope you find a recipe you are happy with. All the very best.