The crumbly shortbread crust, topped with tart lemon custard and a generous dusting of powdered sugar, makes for the perfect spring dessert.
The iconic Sicilian dessert is one of my favorites because it isn’t overly sweet – it’s flakey shell and ricotta and mascarpone filling with chocolate chips are the perfect mixture of crispy and creamy to end (or start if you’re like me) any meal.
In this recipe, fudge brownie batter is topped with a rich cream cheese mixture combined with bits of raspberry and baked until gooey.
The custard has a rich velvety texture similar to crème brûlée and the flavor is a light butterscotch that borders on caramel.
This recipe started out with plain peanut butter cookies but I wanted to make it a bit more interesting so I took inspiration from a “Take 5” bar and added chocolate chips, crushed up pretzels, caramel and a bit of sea salt sprinkled on top.
A “pizookie” is the term for a hybrid combination of a cookie and a pizza. While it really doesn’t have anything to do with pizza at all, its typically made in a cast-iron skillet and served with scoops of ice cream.
It’s that time of year again when my posts focus more and more around sugar: Halloween. While slightly messy to make, these sea salt bourbon caramel apples are delicious to eat.
I love doughnuts that are sweet without being sickly sweet, and this recipe uses less sugar for the dough since it will later be rolled in sugar and filled with jam.
This cake is the perfect dessert to display with your Halloween candy haul or to serve at a Halloween themed party for a sugar-high.
I find it impossible to resist eating the sugary oatmeal crumble off the top of the apple crisp before, during and after cooking it!