Dessert
Featured
Similar to biscotti, these Middle Eastern baked goods are perfect with a nice hot cup of tea.
Buttery and fragrant with cinnamon these are easy as can be and melt in your mouth.
Pumpkin bread for the picky pumpkin eaters
Super fluffy cake-like banana muffins scented with warm spices.
Polvorones are the crumbliest of cookies. Made with toasted flour, ground almonds, sugar and just butter to hold them together they melt, or more accurately crumble, in your mouth in a delicious way.
A classic orange sponge cake with a simple apricot glaze to bring out the tart and sweet flavors.
Apple Crumble is a classic fall dessert. This is a slightly different twist with almond flour, coconut oil, and ground oats. It is easier than apple pie, tastier than a simple crumble, and perfect with vanilla ice cream.
This Turkish Semolina Cake in Syrup, also called Revani, is at first lightly sweetened and then drenched in a lemon-hinted syrup. The semolina flour and ground almonds give it a nice chew, and the bit of apricot make each bite beautifully flavored.
This cake is so full of apples and goodness and, as it turns out, is very simple to make. Just a little patience while the eggs and sugar whip up gives you a fluffy, delicious, and satisfyingly light cake.
This Apple-Nut Cake is a super simple one bowl cake from Hungary. It is incredibly moist and a wonderful combination of apple, walnut, and cinnamon flavors.
This plum crumble is easy and a great use of any stone fruit including plums, nectarines, or peaches.
This version of a Gugelhupf was nicely dense and not too sweet, perfect with a cup of coffee.
Warm flavors of dates, walnuts, and cardamom make for a delicious filling to this simple and flaky pastry.
Fluffy, cakey, chocolately, a Ted favorite.
The thing that makes this a standout is the line of halvah running through the center of the cake, lending it an earthy, chewy, and almost savory quality, in perfect compliment to the warm walnut, cinnamon, and brown sugar flavors throughout.
Baklava is one of those desserts that satiates perfectly. For such a tiny little serving it has to hit all the right notes, and it does. Crispy, chewy, crunchy, sweet, just a touch salty, and decadent.
I wouldn’t survive a day on the Great British Baking Show, but I still love watching all the creations and drooling over Victorian Sponge Cakes, Bakewell Tarts, or Sticky Toffee Puddings. This recipe is simple and requires no competitive baking skills.
Kossuth Kifli are a simple butter cake with a little hint of lemon, topped with chopped walnuts. Sliced using a basic biscuit cutter into crescent moon shapes and dusted with powdered sugar to make for a lovely presentation.
Serve this Austrian Plum Cake with a cup of coffee for dessert or breakfast. We had it for both and it was lovely.
When I posted this pie on social media, my friend’s comment was simply, “This pie should be in a museum”.
It is big, it is beautiful, it was delicious. I highly recommend, if you have a Sunday with some time on your hands, you tackle this behemoth.
The crunchy walnut-cinnamon topping on this classic Russian Butter Coffee Cake is heaven.
Hungarian Nut and Poppyseed Rolls are a lovely treat. They are not too sweet and are perfect with a nice cup of coffee or tea. I enjoyed making the two different fillings as they each had unique characteristics, but went very well together and look beautiful stacked up ready to be devoured.
Basbousa is a traditional Middle Eastern sweet cake made with semolina and a rosewater sugar syrup. It is a lovely sweet treat at the end of a large meal.
Pictures will not do this dessert justice. Insanely rich, with just a slight kick of cinnamon and spices to mix up the creamy chocolatey richness. This was a perfect end to a spicy dinner or really any evening. Delicioso.
These date bars are very rich and full of warming flavors.