Desserts
This delightful Hungarian apricot ruffled tart recipe is a true family treasure, discovered tucked away in a file of old recipes belonging to my husband’s grandmother from Budapest. Lovingly typed in Hungarian, it offers a special glimpse into the past, making every bite deeply meaningful. Known as “Borzás Kati” in Hungarian-which roughly translates to “shaggy…
Raspberry Pastry Cream is a velvety, vibrant filling that can elevate almost anything. Whether you’re using it to fill cream puffs, eclairs, cakes or cupcakes, or just serving it in a dish with fresh berries and whipped cream, it’s the perfect embodiment of spring in a bite. My personal favorite way to enjoy it is…
These tender Raspberry Coconut Cakes are inspired by a beloved childhood treat from our family bakery, Sugar & Spice, where we called them Lafayettes. I haven’t tasted them in years, but the memory of their irresistible flavor-coconut, vanilla, and bright raspberry-stayed with me, sparking a desire to recreate and gently elevate the version I remember.…
Some recipes have a way of bringing you home. For my husband Doug, Lillian’s Grasshopper Pie is one of them. On childhood trips to his grandparents’ home in northern Michigan, this vibrant green pie was always waiting-cool, velvety, and set in a crisp, deep chocolate crust. The filling is light and airy, with an unexpected…
This Merry Cranberry Citrus Curd tastes as bright and tangy as it looks, packed with the perfect mix of tart cranberries, sweet orange juice and zest, and a touch of fresh ginger. Its refreshing and vibrant flavor elevates so many desserts and instantly feels like the holidays. As a long time lover of citrus curds,…
Jewish Apple Cake is one of my favorite celebrations of the fall season. It has a moist texture and rich flavor, enhanced by a burst of gooey cinnamon-sugar apples. Traditionally made in a tube or bundt pan, however, I find making it as a quick bread is a welcome alternative. This version yields two loaves-one…
Buttery, and caramel-kissed, these Chewy Butternut Bars are a vintage treat that turns simple pantry staples into something extraordinary. They’re made with two distinct layers: a tender, pastry-like crust that’s pressed into the pan and lightly prebaked, and a luscious coconut-walnut filling. The filling starts with egg yolks beaten until fluffy, then folded together with…
This Lemon Chiffon Tart is pure sunshine—light, airy, and just nostalgic enough. A silky, citrusy filling meets a crisp pretzel-pecan crust, balancing sweet, tart, and salty in every bite. It’s an easy, spring-ready dessert with standout texture and bright, clean flavor. So What is A Chiffon Pie Anyway? Chiffon pies emerged in the 1920s, created…
This Brown Butter Pretzel Pecan Pie Crust is an easy, press-in crust that comes together in just 10 minutes. Rich brown butter, dark brown sugar, crunchy pretzels, and toasted pecans create a sweet-and-salty base with deep, nutty flavor and irresistible texture. It’s sturdy enough for creamy pies and tarts, yet tender when sliced — perfect for lemon…
As a kid, instant pistachio pudding always felt so grown-up and decadent. Little did I know, there were little, if any, actual pistachios in it! Over the years, I have come to appreciate the subtle, complex flavor of real pistachio. During a family trip to Italy last year, I swooned over a symphony of pistachio…
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