Category: Dessert

Upside Down Apricot Olive Oil Cake

If spring had a flavor, I’m convinced it would be apricot. Bright, sweet, a little tangy — just like the season itself. And while their moment is short, these golden gems are worth the wait. That’s why I like to seize the season and turn them into something truly special: this Upside-Down Apricot Olive Oil Cake. Yes, it’s fruity. Yes, it’s fabulous. And yes, we’re flipping it — literally.

Don’t sleep on olive oil in cake! Seriously, it brings this subtle, fruity richness that plays perfectly with the tang of fresh apricots. The result? A tender crumb that’s plush without being heavy, and a flavor that gets better with every bite (and honestly, the next day too — if it lasts that long).

Think of this cake as the Mediterranean vacation your dessert table didn’t know it needed!

Pro Tips for a Flippin’ Good Cake:

Use apricots that are ripe but still firm — soft ones will turn to mush (and no one wants that drama).
Choose a fruity olive oil that’s not too bitter. If it smells amazing, it’ll taste amazing.
Don’t skip the parchment! It’s your insurance policy for a smooth flip.

Related Recipes:

olive apricot chicken
honey lavender chicken with apricot salsa
moscato poached apricots

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Strawberry Rhubarb Sauce & Graham Cracker Streusel

Strawberry rhubarb sauce and graham cracker streusel are a match made in dessert heaven! Whether you’re elevating your breakfast yogurt or topping your ice cream – this combo delivers! Perfect for the upcoming summer months and especially for the Shavuot holiday.

Related Recipes:

Strawberry Rhubarb Soup
Rosewater Cheesecake Mousse Parfaits

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Marzipan Stuffed Dates

Marizpan lovers, this is for you! If you understand the sheer joy of biting into a fresh, soft bite of a rainbow cookie, you’re going to love these marzipan stuffed dates! Making homemade marzipan is a lot easier than you think, and the best part? It’s kosher for Passover! So instead of whipped up a cake with a gazillion eggs (hello bird flu!!), or making that potato starch-filled dessert, grab one of these guilt-free-ish bites, you’re going to love them!

It’s a VERY happy (and delicious!) Passover, indeed.

 

Related Recipes:

marzipan butter cups
chunky monkey marzipan nice cream
marzipan biscotti
marzipan date truffles

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Cinnamon Toast Crunch Pasta Chips!

It’s all about the Pre-Passover Pantry repurposing these days and I’m helping you clean it out, because that’s what I do! Of course I can give you just another savory pasta recipe – but you’ve all had mac ‘n cheese, lasagna, and just about every pesto pasta and cheesy concoction you can think of. So, I went sweet! Yes, sweet! You can call these pasta chips or cereal – but either way, you cook them just until softened, deep fry to crispy perfection and then toss in cinnamon-sugar for a churro coating that tastes just like Cinnamon Toast Crunch cereal! So fun! The best part is? You can literally use any pasta shape for it! And if you don’t want to go sweet – toss them in your favorite savory blend!

 

Related Recipes:

Lasagna Chips with pizza hummus

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Dubai Chocolate Biscotti

Yes we are all over the Dubai chocolate trend but hear me out. You don’t need to make pistachio butter for this one. And really, it was all about the pre-Passover pantry clean-out for me! I just wanted to get rid of the leftover kataifi from my freezer, so this recipe was born. It’s nothing like the traditional Dubai chocolate – it just incorporates pistachios, toasted kataifi and chocolate chips, and it’s SO. EASY. TO. MAKE. Plus, I use olive oil, making it the perfect after dinner treat.

Thank of this as your basic biscotti dough. Use it to get rid of your leftover nuts, chocolate and dried fruit – the possiblities are endless!

Related Recipes:

marzipan biscotti
grape nut coconut crunch cookies
cowboy cookies

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