What is a kolache? The Lone Star State loves this pillowy, fruit-filled treat brought over to rural Texas by Czech settlers during the mid-to-late 1800s. Here's where to get your fix.

My favorite Filipino dessert by far is Bigingka. It’s a thin, unfrosted cake made with sweet rice flour and cream of coconut.

I found this old-fashioned Zserbo Szelet Recipe in one of the vintage recipe binders I own. This traditional Hungarian holiday dessert recipe is also known as Gerbeaud cake.

This Mary Berry 9 Inch Sponge Cake is made with caster sugar, butter, self-raising flour, eggs, vanilla extract, and icing sugar. Prepare it in 50 minutes and enjoy serving up to 10 slices.

Recipe reproduced with permission from Modern Jewish Baker by Shannon Sarna, published by Countryman Press.

This simple condensed milk cake recipe uses flour, eggs, and butter for a delicious cake. Serve with fruit or a berry sauce for a gorgeous dessert!

Taiwanese castella cake has a signature fluffy, bouncy texture, and the most delicate sweetness. This popular Taiwanese dessert, is made with simple ingredients and yields the most satisfying bite you’ve ever tasted.

Using simple ingredients like milk, sugar, flout and butter, with special fluted molds, this French Canele recipe yields a delicious dessert, perfect for Christmas or holiday baking!

When the theme “Sweet as Pie” was announced for this months Sweet Adventures Blog Hop hosted by KC of the Capers of a Kitchen Crusader… apple pie came to mind. Warm apple pie with…

Condensed milk and retro puddings are a match made in heaven - add this delight to your dessert recipe repertoire.

This light and fluffy cinnamon tea cake, with a crunchy cinnamon sugar topping, is ready to serve in 45 minutes as a tea time treat or dessert.

Source: Nigella Lawson's How to Be a Domestic Goddess Changes I've made include:  Reducing the brown sugar from 1 2/3 cups to 1 1/2 cups. I find dark or light works just fine.  Replacing the water with coffee and booze. I use my Nespresso machine to make espresso, which I add water to to make 1 cup. If you don't feel like adding booze or coffee, simply use 1 cup plus 2 tablespoons boiling water instead. Upped the vanilla. Added salt.

If you want this delicate custard wrapped up by layers of thin, crunchy phyllo bathed in delicious, succulent syrup, you should make galaktoboureko, the famous Greek custard pie.

Sweet Yogurt Burek - a filo pastry pie layered with a sweet yogurt based cream.

Andrea Slonecker demonstrates how to make kolaches with a cream cheese filling and various jams.

A mouthwatering collection of traditional British bakes you'll want to recreate in the comfort of your own kitchen. Perfect for sharing with loved ones...

But these cakes are so fun. And good! I mean, what's not fun about s'mores? That's something no one can deny.

Golden, crispy and extra syrupy. A no fuss, three step Galaktoboureko recipe to make the best traditional Greek custard pie on your first try!

Your guests will be in awe after tasting these nut and honey pastry rolls coming from Greece. Made with Kataifi dough, they are sweet, rich, and beautiful!

Portokalopita is an orange cake with yogurt, phyllo dough and syrup very popular in Greece. Full of orange flavor is the ultimate dessert for every occasion.

This recipe has all the same components of a chocolate éclair—pastry! custard! ganache!—with way less worry than the French classic.

You knew it was coming. I warned you. And now it's here. It was a smashing, delightful success that I must share. Soooooo good. First, I must admit this is a decidedly untraditional cake. It's light, moist, creamy, and dreamy. It is the opposite of rich. Which is just crazy, because I was afraid the cake was going to be insanely rich. Not so. The cake is just perfect, airy but moist. The pastry cream is also surprisingly light. Together, they make a delicious combination. This is a very un-Southern cake, meaning when the hubby's Southern relatives tell me this cake would go excellent with coffee, I know it's a low-sugar cake. While I didn't set out to make a lighter cake, I was pretty happy with the final results. Not every cake has to be heavy. Or rich. Or have so much sugar you can taste the granules between your teeth. There's a place in the world for every cake, and this cake is for the person who wants to eat a whole slice of cake without struggling because the cake is so indulgently rich. I am one of those people who can struggle with a rich dessert, only eating half or maybe a third. I did not struggle with this cake, however. Is that caramelization wonderful or what? So, here's how it happened. The yellow cake recipe I chose was the sponge recipe from my Pecan Pie Cake. It was an insanely popular recipe and everyone loved the cake, so I thought, why not? As for the custard, I took my recipe for Vanilla Bean Custard Bars and doubled the custard. It was perfect. Look at all that pastry cream. Yummmmmmm. I never found a recipe to model mine after on Google. But my idea ended up working out. We put a thick layer of custard in between the layers, ensuring there was also a thick layer on top of the cake. We then sprinkled bakers sugar (i.e. extremely fine sugar) all over the top of the cake, and then the hubby lit it up. The sugar on top began to caramelize immediately, and turn the most lovely brown color. One of my favorite parts of the cake is that some of the sugar (after it's been caramelized) starts to drip down the sides of the cake oh-so-decoratively. And deliciously! My one note on the cake- that wonderful brown caramelization. It doesn't really stay like that overnight. We fired up the cake to serve everyone for the hubby's birthday, and the top looked great. It stayed crackly and crunchy the whole time we had people over. I put the cake in the fridge overnight though, and by the next day, the custard had absorbed the sugar layer. Basically the same thing real creme brûlée does if you fire it up and put it in the fridge. Here's my advice: if you are serving for a big group that's going to eat the whole cake, then by all means, fire the top of the whole cake. If you are serving a small group, I recommend toasting individual slices before serving. However, if you do have a sugar layer get absorbed overnight, just take a butter knife and scrape that layer off. Then you can put new sugar on top of the custard, and re-fire all over again. We actually did this on the 2nd day, and it worked perfectly. Make this today. You will love it. And then love it some more. And you might find yourself eating way more cake than you intended. It's true, this happened to me. I mean, someone has to eat that piece of cake that I take pictures of. Om nom nom. Well, it's Monday again. I hope everyone had a great weekend. Mine was low-key, the hubby was working the night shift this weekend. Yes, another night shift. Supposably, this was the last one but they said that the last time too. We'll see how that works out. The hubby is supposed to be shifting to a normal schedule sometime within the next couple of months. As in, working 6:30 am to 4 pm Monday-Friday. We can't wait. But it doesn't seem to be happening just yet. In other news, the hubby and I have challenged ourselves to clean out our freezer and pantry. We want to start the new year fresh, plus the freezer is out of control right now. I was going through everything, taking an inventory, and in general, just astounded at how much I've crammed in there. Needless to say, I've made dinner the last 3 nights without having to pick up anything from the store except for small things, like a bunch of cilantro or a container of sour cream. It's been pretty amazing. We'll see what kind of meals I can come up with for the blog :-) Happy Monday everyone! Ingredients: Cake- 1/2 cup unsalted butter, softened 1/2 cup shortening 2 cups sugar 5 eggs, room temp, separated 1 tbsp vanilla extract 2 cups flour 1 tsp baking soda 1 cup whole milk Custard- 5 1/2 cups whole milk 1 whole vanilla bean 4 eggs + 4 egg yolks 2/3 cup sugar 1/2 cup cake flour 1/2 cup cornstarch 1/2 cup bakers sugar garnish- raspberries, mint leaves (optional) Directions: 1. Preheat oven to 350º. Coat 2 (9 inch) cake pans with cooking spray, set aside. 2. Prepare the cake- In a large bowl, cream together the butter, shortening, and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks. Beat in vanilla extract. In a separate small bowl, whisk together flour and baking soda. Alternating between milk and flour, slowly mix both into butter mixture. In a separate large bowl, whip egg whites until stiff. Fold egg whites into cake batter. Distribute cake batter between two cake pans. Bake in the preheated oven 20-25 minutes, or until a toothpick comes out with moist crumbs. Remove from oven, and cool in pans for 20 minutes. Remove from pans, and allow to cool completely on a cooling rack. 3. Prepare the custard- Place milk in a small sauce pan. Slice vanilla bean in half. Scrape seeds into milk. Throw pods into the pot as well. Heat over medium heat, until small bubbles form around the edges. Remove milk from heat, and allow to sit for 15 minutes. After 15 minutes, discard the vanilla bean pods. In a large bowl, beat eggs and egg yolks until combined. Add sugar, and beat until almost white. This will take some time, about 10 minutes. And cake flour and cornstarch, and mix well. Add egg mixture to the milk mixture and place saucepan over medium-high heat. Whisk constantly until mixture first begins to thicken. Immediately remove from heat, but continue whisking until mixture is completely smooth. Pour custard into a bowl, and immediately place a piece of plastic wrap over the top of the custard. This will keep it from forming a skin. Chill custard for at least 4 hours, or overnight. 4. Construct the cake- Cut the tops off the cakes to make them even. Place half the custard on top of one of the cakes, then sandwich with the other cake. Place the rest of the custard on the top of the second cake. Chill cake until ready to serve. 5. Sprinkle an even layer of sugar over the top of the custard. Using a kitchen torch, brown the top of the cake. Garnish with raspberries and/or mint, if using. Slice, and serve immediately. Cake can be served with vanilla ice cream or whip cream, based on preference. Store leftovers in the fridge. Printable Recipe If you liked this recipe, you may enjoy these- Vanilla Bean Custard Bars Boston Cream Pie Cookies Creme Brûlée Linked to: Treasure Box Tuesday, Create It Thursday, Thank Goodness It's Thursday, Weekend Potluck, Foodie Friday, Foodie Friends Friday Linky Party, Snickerdoodle Sunday

One simple batter turns into a 3 layered cake with a top layer of sponge, a middle layer of custard and a fudge-like base. It's like....magic! Adapted from Magic Cake by Jo Cooks.

This fruit curd is made from fresh strawberries, it's easy to make and so delicious, great on cookies, cakes, scones, and more.

Sweet, yeasted Polish pancakes. Makes 12 to 14 small pancakes. Serves 4.

The cake's texture is soft and creamy, while the taste is rich and tangy, with a subtle sweetness that is perfectly balanced

Looking for a traditional British Christmas cake recipe? This truly vintage family recipe dates back about 100 years - and it tastes amazing!

A pastry consisting of hot cheese in between layers crispy shredded phyllo dough in a sweet syrup that is common in Greece, Turkey, Israel and many other countries in the area.

These traditional sweet Greek honey puffs are one of my favourite desserts. So I was excited to prepare this dairy free Lenten alternative, which is just as delicious as the traditional Greek honey puffs!

This delicious cherry ripe slice takes all the flavours of the original Cherry Ripe chocolate bar and combines them in an addictive slice you can make at home. This slice has a chocolate biscuit base, a sweet cherry and coconut filling, and a dark chocolate topping.

Passionfruit sponge cake, made from scratch. Fluffy and feather-light sponge cakes are sandwiched with clouds of whipped cream and topped with tangy passion fruit icing. Tall, light and airy, this luscious sponge cake is easy to whip up for afternoon tea or a special celebration.

Flan parisien

Dive into a tri-layered delight with the Vanilla Magic Custard Cake, blending the richness of melted butter, the creamy essence of lukewarm milk, the delicate sweetness of powdered sugar, and the aromatic allure of vanilla extract. It's not just cake; it's magic!

Does anybody else remember when Fig Newtons were considered a healthy snack, probably because they contained dried fruit? I remember not liking that my mom bought them instead of Oreo cookies, at least until I tasted them — and then I was converted. Here’s my homemade version with a sunny apricot-and-orange filling, all enveloped in a soft cookie dough.

Boterkoek, or Dutch butter cake, is a toothsome snacking cake and classic of Dutch cuisine. With almost as much butter as flour, Dutch butter cake is rich and dense.

This Honey Baklava Tart is a merging of cuisines. Italian Frangipane and Turkish Baklava combine to make a tender, luscious honey, pistachio and hazelnut tart. A truly special treat.

Prep this pie in 10 minutes, then watch jaws drop as you serve up those sweet, sticky, crunchy slices!

The perfect royal teatime treat!

If you’ve been following this blog for a while or you know me at all, you’ll be well aware that I’m not really a fan of cake. Especially not vanilla cake, which I would normally a…

The traditional lamington is a staple in bakery windows across Australia. This dessert incorporates sponge cake with a cocoa 'icing', covered in a dusting of coconut. It's sure to satisfy any sweet tooth.