No bake cheesecake
Cheesecake, with its rich and creamy texture, has become a beloved dessert around the world. As we savor each delightful bite, have you ever wondered about the intriguing origins of this delectable treat? The story of cheesecake spans centuries and cultures, creating a culinary legacy that transcends borders. Join us on a journey to uncover the creation of the iconic dessert that has found its way into the hearts and taste buds of millions worldwide.
Sweet potato gnocchi
Depending on who you ask, you’ll get different answers on how much flour you should add. Some claim the major part should be potatoes. Others claim you should add more flour. Some add regular wheat flour. Others use durum wheat flour. Some add eggs others don’t. No different than food debates in general, and just like always, it’s a matter of taste. I don’t like soft mushy pasta hence I make my gnocchi with a lot of durum wheat flour and an egg.
Detroit style pizza to die for
The dough 320 grams of wheat flour, the one milled really finely. Called “tipo 00” in Italian. Or unbleached bread flour in general. 6 grams of dry yeast (that’s about 12 grams of fresh yeast) 9 grams of salt. 250 grams of cold water