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!
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.
I just received an email from Amazon featuring your book. How exciting for you and I wanted to say congratulations and wish you every success with it. Your blog is wonderful and I have no doubt that your book will be too.
Thank you Akheela, I read you review last night and you brought up a wonderful suggestion regarding adding a substitution for alcohol (wish I would have thought of that). Quite a coincidence too because one of my visitors just asked the other day for a substitution for Frangelico. I’m in the midst of having something designed for the site I think I might just add a section for alcohol substitutions. You’d think I would have thought of it before because although I do bake with alcohol very rarely do I drink it. Thank you so very much for the support!
I just received a copy of your book and I find it to be superlative; good directions, wonderful pictures, and an explanation of ingredients most of us would not have in our pantries. However, like any new publications I have found at least 1 small error. (I still have most of the book to read yet.) My question is simple: Do you have a place on your website where we could find corrections for your first edition? Thank you for your time and keep up the good work!
Hi Gene, I haven’t set anything up yet for corrections not because I didn’t want to but you’re the first to point out an error (thank you!) If you wouldn’t mind emailing me with the error I will definitely put something in place for corrections. I wondered if this may come up, we went through edits so many times and everyone tries so hard to eliminate and catc everything but I can see where it could happen. I am just so happy you took the time to let me know, I would hate that one of my mistakes would cause problems for you in the process of preparing one of the desserts. Here is my direct email grace (at) gracessweetlife.com. Thanks again Gene!
Hi Trish, is the filling encased like a fig newton? My guess is that it’s some type of crostata but I’ve sent an email off to a friend who owns a bar in Italy, chances are he probably makes something similar or at the very least he can tell me what it is. Please keep in mind he’s not very computer friendly and doesn’t check email every day but as soon as I hear back from him I will send you an email and let you know what I’ve found. Do you remember where you had it (bakery shop name or bar name)?
Hi! I’ve tried to order your book from Amazon but they don’t deliver here in Saudi Arabia. I fall in love with your cakes and desserts that I wanted to buy your book. I’ve tried to order from The Book Depository but they don’t have. Can you please tell me how can I buy a copy of your book? I will be waiting for your reply. Please send an e-mail to me as to where I can order your book delivered here in Saudi Arabia. THANK YOU!
Hi Sosoo I have sent a message through to my publisher with hopes that they can provider a retailer but meanwhile I did a little searching and I think maybe I’ve found a couple of retailers that will ship to Saudi Arabia. I’ve sent the information through email.
Hi, Madam Grace. I’ve read your e-mail today, thank you very much. I will wait for the retailer that your publisher might recommend to me but if not I decided to order from Amazon-Canada.Thanks a lot for the info. I’m sorry I just posted my answer here since I am currently browsing your fabulous site. I am so excited about the book, I CAN’T HARDLY WAIT! Have a nice day to you and your family. Please, please keep me posted. I’ll be waiting!
Hi Sosoo, yes by all means use apple juice, will be flavourful. Sorry for the delay in replying my little puppy has been in and out of hospital for the last few days, we think she’s finally on the mend today.
I am so happy Sosoo, again I apologize for replying so late, I’ve been on pins and needles with my pup. She was very sick a few months back and she had a relapse, I haven’t been able to concentrate on much of anything since she got sick, it’s a relief that she’s finally getting better. They had to put her on intravenous for 3 days, it was so scary,
Hi,Miss Grace! Thanks a lot! Made the tarts today and all of them were impressed. My friend who was married to an Italian bought your book from The Book Depository for $17.95. May god bless you and your family always. Oops, by the way, glad to hear that your pup is okay now, I also feel scared whenever our American-Persian cat (SOPHIE) is sick. It’s really nice to see them healthy always.
So very happy you enjoyed the tarts Sosoo. Thank you to and your friend for the support! And I completely agree, very happy Kisses is on the road to recovery, now if I could only get her to start eating her food again, unfortunately she prefers the homemade food over the dog food (we needed to put her on a special diet during the crisis).
Hi, Ms. Grace! I am so sorry that I’ll just post my comment here since I don’t know where to put it exactly. Your book arrived yesterday and today I made Torta All’ Arancia and got a lot of nice comments from my friends. I was even told to make it for the meeting next week. It is a very light, fluffy, moist and yes, citrusy cake. Thank you very much for this delicious recipe, I really had a nice time doing it. God bless you always!