These surprisingly delicious cookies which combine chocolate, candied fruit, and ground beef are a specialty in southern Sicily.

There's something about a fruit tart that feels elevated even when there's nothing fussy or difficult about putting it together. Take this one to new heights with a drizzle of lavender-infused honey and a few candied lemon slices.

This is a great recipe for when you have an abundance of kumquats.

My friend, Sara, shared an almond tart that I like and bake regularly. I have tweeked up the original recipe by making the crust a veritable almond shortbread and the custard more eggy and added more almonds. It is flaky, creamy, crunchy, rich in almond flavors and textures. Almonds are gifts in many cultures and they are always available and not dependent on seasonal whims of nature. It is quick and easy to make, one of my favorite desserts, and if there is any left over, delicious for breakfast.

Dive into bite-sized heaven with these Blueberry Pie Cookies, oozing with fresh blueberries, buttery pie crust, and a sprinkle of sugar. It's pie and cookie all in one!

Auch über die Ländergrenzen hinaus sind portugiesische Puddingtörtchen, Pastéis de Nata genannt, bekannt. Hier geht’s zum Rezept

Very lightly adapted from The Italian Baker by Carol Field (Ten Speed Press, 2011). This is a traditional panforte recipe--but if you do not have white pepper (the medieval touch, Field says) or candied citron, do not let that stop you. (I've used all orange peel before; I've also used orange and lemon peel. Both are against the rules; both are delicious.) Also: candying your own peel is surprisingly easy and fast--you do not have to be orthodox about it. (David Lebovitz's Ready For Dessert has a low-key technique for soft-candied peel.) Finally, if you only have raw almonds, blanch them for two minutes and then pop them out of their skins. (It's fun!)

A self-guided tour of Saint-Germain-en-Laye chocolate and pastries with local specialities. Ideal as part of a gourmet day trip from Paris.

Our bar cookie recipes are easy to make and easy to eat: just bake, slice, and share. Choose from favorites like lemon bars, coconut-chocolate bars, brownies, crumb bars, cheesecake bars, and more.

Mammas kardemummakaka - som en sockerkaka fast med kardemumma i! Nostalgi, trygghet och ljuvliga smaker i en och samma tugga.

A dacquoise is a wonderful dessert in its own right. I made this one for my partner’s birthday cake as a more dessert-type feel was wanted.

These delicious Mini Caramel Chocolate Tarts feature homemade tartlet shells filled with gooey salted caramel and topped with rich dark chocolate ganache.

A light egg sponge base is filled with apricot jam, whipped cream and fruit.

Qui n’a jamais rêvé de réussir le cake aux fruits confits parfait? Fruits bien répartis (et pas tous au fond…), texture moelleuse et ferme à la fois. Eh bien ce cake existe, il suffit d…

These Chocolate Rugelach are buttery, light, and incredibly flaky.

Scandinavia is known for all kinds of cookies, mostly flavored with anise or lemon. The flavor we found most compelling in cookies from all over Scandinavia, however, was brown butter — it's nutty, rich and delicious, and pairs perfectly with a tart fruit jam. These cookies get their elegant shape from the teaspoons used to form them.

This decadent and delicious Chocolate Pecan Tart is wonderfully easy to make yet has such an elegant look.

An Obsttorte or Obstboden is basically a cake bottom with a lip that holds fresh fruits. In English it's known as a German Fruit Flan. Because this cake is so incredibly versatile, depending on what flavors of fruit you like, or what is in season, I've included a few different German Fruit Flan Recipes and variations. Have fun with it!And don't forget... Serve this delicious cake with Home Made Whipped Cream!

This may just be my favorite tart of all time! It's sweet, it's boozy, and it tastes every bit as good as it looks. This mimosa tart has a graham cracker crust filled with a tangy orange and champagne mousse and is topped with the easiest to make candied oranges.

Delight your taste buds with spring’s first fruit. The sweet-tart kick extends way beyond pie! Try this new rhubarb dessert and more, from Chatelaine.com

Apricot Jam Tart

January in France is the month of the King’s Galette, or if you are in Provence, the King’s Brioche. This sweet, crown-shaped citrus-flavored brioche is adorned with candied fruits and traditionall…

Dieser Aprikosenkuchen mit Mandeln ist natürlich glutenfrei und wirklich einfach zuzubereiten. Die fruchtige Säure der Aprikosen passt sehr gut zu der Süße der Mandeln!

Lemon curd is always great, but why stop there? This posts features 12 different fruit curd recipes (and some really amazing photography!!)

A self-guided tour of Saint-Germain-en-Laye chocolate and pastries with local specialities. Ideal as part of a gourmet day trip from Paris.

These sweet-tart, chewy strawberry-rhubarb candies come from William Werner of San Francisco’s Craftsman and Wolves.

Zelf amandelspijs maken, ik laat je zien hoe. Amandelspijs komt in veel bakrecepten voor, zoals gevulde koek, kerstbrood. Maak dit recept zonder toevoegingen.

Lemon curd is always great, but why stop there? This posts features 12 different fruit curd recipes (and some really amazing photography!!)

Ze lijken op brownies, maar smaken toch anders: blondies. Deze smeuïge koeken doen veel denken aan een boterkoek en smaken ontzettend lekker.

This kumquat ginger syrup, made from tiny, tasty, nutritious citrus and fresh ginger, is a delicious and versatile cocktail mixer.

Goda kakor med ett mjukt inre! Deg 200g Smör 1 Äggula ½ dl Strösocker 4½ dl Vetemjöl Fyllning 200g Mandelmassa ½-1 Äggvita 1-2 Droppar bittermandelolja Äggvita Mandelspån Pärlsocker Rör ihop smör, …

Print Friendly Version Okay, when you hear the word “babka,” what immediately pops into your head? Uh huh. The Seinfeld episode with the babka. For me it’s the same with marble rye and Twix candy bars. And most kinds of soup too, for that matter. Who can eat a bowl of crab bisque or mulligatawny…Read more →

This Moroccan-style pie is a great source of iron and combines tender confit meat with crisp pastry. Make ahead and freeze for ultimate convenience