Flaounes hail from the island of Cyprus, where they were traditionally made at Eastertime. The sesame-covered pastry is filled with a golden mound of sharp, salty cheese and studded with plump raisins that give your tastebuds a burst of sweetness when you bite into one.
Taking advantage of seasonal fruits, I made a strawberry-rhubarb frangipane tart, trimming the rhubarb to make a pattern of squares with a strawberry border. To me, this tastes like a summer afternoon in a garden, surrounded by almond blossoms and fruited vines.
You'd never know this rich and creamy frozen dessert is dairy free! The pistachio ice cream is made with coconut milk and coconut cream. The hurricane roll is flavored with purple ube. And sandwiched between the two is a thin layer of blackberry jam, all topped off with luscious, marshmallowy Swiss meringue!
No matter how you spell it ("pita" or "pitta"), these ancient flatbreads are pretty versatile: fill them, wrap them, or dip them. Of the two varieties--Greek pitas or pocket pitas--mine turned out more like the pocketless kind, but they're still delicious!
This delicious chocolate cake with peanut butter frosting contains no refined sugars, eggs or butter. Adapted from a Depression-era recipe, the cake is sweetened with honey and the frosting is made with maple syrup. It's the perfect combo for anyone who loves peanut butter cups (or anything combining chocolate and peanut butter, for that matter)!
For my three-tiered cheesecake, I chose: pumpkin spice with a gingersnap crust, rhubarb ripple with a Biscoff cookie crust, and lemon poppyseed with a shortbread cookie crust. Obviously, it’s not necessary to stack your cheesecakes; that was only a requirement for the Great British Bake Off.
Spanische Windtorte, the precursor to Pavlova, Schaum Torte and Eton mess, consists of an intricately decorated meringue shell filled with whipped cream and berries. Even Sigmund Freud's fiancée called it "the fanciest cake ever created in Vienna."
In my quest to make a perfect crème brûlée, I tried different ratios of cream to milk and egg yolks to liquid until I came up with the ideal combination. I wanted to find out why my first batch failed, and, if possible, come up with a foolproof method, so I could share it with you.
Who can forget the famous lion bread sculpture from the 2015 season of The Great British Bake Off? That's what inspired me to make this sun-moon medallion bread sculpture, featuring a dark rye moon and turmeric-basil bread for the sun, surrounded by pesto and mozzarella stuffed rolls for the sun's rays.
These iconic loaves are synonymous with France. Tearing into the crisp, golden crust to reveal the chewy open-textured interior is an almost sensual experience.