The idea of chocolate baking with beetroot has intrigued me for a long time. It’s a very pleasant combination of flavor and color, and in brownies, beetroot adds extra moistness....
Tiramisu – beautiful, beloved, and long out of reach for me in its classic form. Too many elements of this dessert need to be just right – crisp and airy...
Classic mascarpone is an Italian creamy cheese originating from Lombardy, especially popular in the Milan region and surrounding areas. Unlike hard cheeses, it is neither aged nor pressed. Mascarpone is...
This is an exceptionally creamy, soft, dairy-free cheese made from soy yogurt and coconut milk. You can enjoy it as is, use it to make spreads like Liptauer, or incorporate...
Combining banana bread and carrot cake? Now that’s a brilliant idea! Both cakes have similar textures, and their flavors complement each other perfectly. That’s why this banana-carrot fusion has already...
Rhubarb — you could say it’s the first “spring fruit” you can bake pies with, although technically, it’s a herbaceous plant and a relative of buckwheat.Its thick stalks have a...
Summer Galette with a Delicate, Crisp, Buttery Crust and Fragrant Strawberry Filling — what could be better?! A galette is a simple free-form tart made with seasonal fruit or berry...
The Burnt Basque Cheesecake originated in San Sebastian, a city in the Basque Country of northern Spain. It was created by Santiago Rivera, the chef at a cozy bar called...
This cake has a soft, elastic texture with a hint of Amaretto flavor from the marzipan. It has thin layers of apples or pears at the bottom, topped with chopped...
The Burnt Basque Cheesecake originated in San Sebastian, a city in the Basque Country of northern Spain. It was created by Santiago Rivera, the chef at a cozy bar called...
