Tag: dessert
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Mira’s Jeweled Pomegranate Snacking Cake
Mira, the protagonist in my chapter book Mira’s Baking Adventures: The Unicorn Cake, surprises her grandmother with a cake just like this one. Well, almost. Mira’s is a classic vanilla birthday cake (with some rosewater added) and is shaped like a unicorn. This is a super simple, healthy-ish snacking cake adapted from The Mediterranean Dish.…
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Chinese Five Spice Sable Cookies
I first tried these fragrant treats at a farmer’s market stall by Little Tart, a popular bakeshop in Atlanta, GA, and set out to create my own version at home. Like many American culinary experiments, these cookies blend elements from two very different cuisines: French baking and Chinese savory cooking. I started with an easy,…
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Chocolate Caramelized Hazelnut Cupcakes
These fluffy chocolate cupcakes with salty, hazelnut-and-caramel-infused frosting are inspired by two classic European desserts: gianduja, Italian chocolate hazelnut bars dating back to the Napoleon era, and dacquoise, French hazelnut meringues layered with chocolate mousse or ganache. I prepared my all-time favorite chocolate cupcake recipe – a vegan variety made with almond milk, olive oil,…
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Macadamia Praline Cookies
A few weeks ago, I baked Whisk & Whiskers’ hazelnut praline shortbread cookies, and fell so in love with the candied-hazelnut-studded dough that I had to make another batch, this time with rich, buttery macadamia nuts. Praline, the French term for nuts mixed into caramel, is traditionally made with a combination of hazelnuts and almonds.…
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Devil’s Food Cake Pops
I 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
I 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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No-Bake Key Lime Pie
I 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
This 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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Hot Cocoa Tiramisu Cake
This 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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