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Peach Upside-Down Cake
There is always a bit of magic in an upside-down cake, complete with a final reveal – the turned cake coming effortlessly out of the pan and showing its glossy, caramelized topping. For this cake, peaches or a combination of peaches and plums create a delicious top layer. Actually, that’s the bottom layer when you’re building this in your cake pan. All part of the magic. With the steps below, you’ll learn how to make that final flip reliable, so your fruit doesn’t stick, and make the cake even more delicious with some of my favorite batter additions. While stone fruit season is still here, try this recipe to hold…
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Berry Tiramisu
If you’ve taken one of my Summer Italian Kitchen cooking classes over the past few years, you may recall watching me make this berry tiramisu, or perhaps even prepared it along with me. Summery and just sweet enough, it’s not only a no-bake dessert, but truly no heat, as the syrup from macerated berries replaces the espresso into which the ladyfingers are traditionally dipped. Layers of soaked ladyfingers, berries, and the mascarpone whipped cream I enjoy on so many desserts make for a light, airy, and incredibly flavorful treat. Through my summer Italian recipes, I love celebrating the beautiful simplicity of Italian cooking with its emphasis on fresh, quality ingredients.…
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Creamy Strawberry Mocktail (Dairy-Free)
Made with healthier sweeteners and oat milk, this creamy strawberry mocktail has notes of caramel and plenty of berry flavor. Consider it a healthy dessert option or just-sweet-enough drink that can be garnished with a touch of chocolate or a chocolate-dipped cookie for extra dessert vibes. While the drink recipe contains no dairy, check the ingredients on these as well before serving. Since oat milk already has a mild toasty flavor, it takes on a caramel-like quality when combined with pitted dates and a touch of honey. Blend in a few frozen strawberries, and you have a dairy-free mocktail recipe that easily can satisfy the craving for ice cream or…
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Chocolate Tart with Biscoff Crust
Decadent chocolate ganache fills a press-in crust with deep caramel flavor, making this tart a delicious alternative to a box of chocolates for your loves, yourself, and everyone else you will be treating on Valentine’s Day. While this tart can be made any time of year, we find ourselves in midwinter, when citrus practically demands to be included in sweets. The richness of the ganache pairs perfectly with candied blood orange and mandarin slices, plus a few pieces of pizzelles, though the choice of topping is completely up to you. The combination of chocolate, caramel notes, and citrus I find absolutely irresistible. Making ganache involves pouring hot cream over plenty…
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Fruitcake Blondies
Fruitcake blondies made with brown butter, nuts, and dried fruit soaked in brandy are inspired by the classic cake while having a flavor all their own. Packed with festive ingredients, these bars have the toastiness of butter that has developed deep color and rich flavor similar to hazelnut, one of the nuts I recommend adding to your batter. Once you begin making brown butter, you will find uses for it in plenty of sweet and savory dishes. This season I have been sharing cookie recipes during my holiday baking classes in which we make festive shortbreads, linzer cookies filled with jewel-like jams, and plenty of others. Alongside these festive treats…
