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Devil’s Food Cake Pops
View recipe: Devil’s Food Cake PopsI set out to serve a slightly modified version of Smitten Kitchen’s delicious chocolate and cheesecake swirl cupcakes at a neighborhood Halloween party, but made a last-minute decision to transform the moist, fluffy cupcakes into cake pops. Coated in vanilla buttercream, with some dark chocolate cake poking through, these have a fun marbled effect –
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Chocolate Peanut Shortbread Cookies
View recipe: Chocolate Peanut Shortbread CookiesI set out to make crumbly, bittersweet, melt-in-your-mouth double chocolate shortbread cookies – my twist on a classic biscuit with origins in 12th century Scotland – but didn’t have white chocolate chunks or enough powdered sugar. So I developed a chocolate shortbread cookie recipe with ingredients I had on hand, swapping white chocolate for roasted
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Roasted Peach Sourdough Scones
View recipe: Roasted Peach Sourdough SconesThese delicious breakfast pastries are a nod to two different – yet related – baking traditions: British scones and Southern biscuits. Scones vs Southern Biscuits Both are round, made with barely sweetened dough, and have origins in the UK. (Unlike the British variety, American-style scones are loaded with sugar and cut into wedges.) As usual,
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No-Bake Key Lime Pie
View recipe: No-Bake Key Lime PieI first made this easy, refreshing key lime pie during a summer heatwave, and it was the perfect antidote to the brutal humidity. Frozen, rather than baked, it’s served chilled and made with wholesome ingredients – avocado, cashews, pecans, and dates – that could serve as a lazy summer meal and dessert rolled into one.
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Cherry Pecan Scones
View recipe: Cherry Pecan SconesThis is my go-to recipe when I’m craving pastries for breakfast, but would rather skip out on the butter, cream, and excess sugar. Wholesome yet delicious, these scones have whole wheat flour, olive oil, Greek yogurt, and a minimal amount of brown sugar balanced out by the tartness of dried cherries and the earthiness of
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Garlic Parmesan Herb Crackers
View recipe: Garlic Parmesan Herb CrackersPacked with cheese, coarsely chopped garlic, and fresh herbs, these crackers taste like a gourmet version of Goldfish. My husband made the dough one morning with our twin sons, and it was his idea to add grated Parmesan and garlic to a rosemary flatbread recipe from Smitten Kitchen. I brought the crackers to a playgroup
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Hot Cocoa Tiramisu Cake
View recipe: Hot Cocoa Tiramisu CakeThis espresso-free variation on tiramisu, adapted from a recipe by Also the Crumbs Please, features hot cocoa two ways: brushed onto layers of genoise sponge, and infused into a whipped cream, mascarpone, and Greek yogurt frosting. I developed the frosting on a whim, after realizing I didn’t have enough mascarpone for the original recipe, and the
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Almond Butter Waffles
View recipe: Almond Butter WafflesMaking whole wheat almond butter waffles from scratch is a weekly tradition in my home. I’ve even managed to whip up these fluffy, nutritious waffles for breakfast – with help from my twin sons- before rushing off to preschool; if you have only 10-15 minutes to spend on breakfast prep, cook only a few waffles
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Hazelnut Vanilla Ice Cream
View recipe: Hazelnut Vanilla Ice CreamI have fond memories of living in New York City and stopping at Grom, a now-shuttered Italian shop in the West Village, for a scoop of hazelnut gelato. There’s something so perfect about the combination of cream and toasted hazelnuts. Over four years since my last visit to Grom, I recreated a simple, Philadelphia-style version of
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Dairy-Free Chocolate Chip Cookie Cake
View recipe: Dairy-Free Chocolate Chip Cookie CakeWhat could possibly be more delicious than a batch of homemade cookies? A giant chocolate chip cookie in cake form! I adapted a vegan recipe from Namely Marly, adding egg, coconut oil, and white whole wheat flour – a lighter alternative to traditional red wheat that lends itself well to cookies and pastries. Studded with
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Global baking with a personal twist
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About the Author
Liana Grey, author and creator behind Baker Without Borders, develops and adapts recipes inspired by world baking traditions. Read full bio.
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