Peach and Blueberry Greek Yogurt Cake
Peach and Blueberry Greek Yogurt Cake made in a springform pan – you couldn’t find an easier recipe for such a colorful, beautiful cake! #peach #blueberries #cake #Greekyogurt #dessert
Mini Apple Muffins (Vegan + Gluten-Free)
Filled with diced apples and warm fall spices, these easy-to-make mini gluten free vegan apple muffins are great for your kids' school snacks or for snacking on at home!
French Lemon Tart - Living The Gourmet
Simple elegance defines this luscious French Lemon Tart with a buttery tart shell baked around a silky lemon curd. It’s a dessert for all seasons! For as long as I can remember, I’ve had an absolutely insatiable, and times insufferable, sweet tooth. My philosophy regarding dessert runs roughly “Life is already too sour to ‘learn’...Read More
Toasted Coconut Mini Pavolovas with Coconut Custard
Toasted Coconut Mini Pavlovas with Coconut Custard! Crisp meringue nests house a creamy coconut custard filling in these beautiful treats.
Chocolate Chip Shortbread Cookies
Chocolate Chip Shortbread Cookies are all the goodness of melt-in-your-mouth shortbread combined with a little bit of chocolate. Your family will love these easy tasty cookies!
Fluffy Lemon Rosemary Layer Cake with Lemon Cream Cheese Frosting
Learn how to make this unique and light and fluffy lemon rosemary cake with lemon cream cheese frosting complete with step-by-step pictures. This is my favorite fluffy yellow cake recipe that always comes out tender and moist!
Olive Oil Cake with Lemon Mascarpone Pastry Cream
Two layers of tender olive oil cake filled with lemon mascarpone cream. This Olive Oil Cake is moist and flavorful, with a soft, tender crumb that’s not too sweet. It’s perfectly delicious all on it’s own, completely unadorned aside from its crackling sugary top. But, split in half and filled with a thick layer of lemon mascarpone cream transforms this simple, unassuming cake into something special. #cake
Olive Oil Cake from America's Test Kitchen
America's Test Kitchen based in Boston has learned to swap out butter and for olive oil and still arrive at a plush cake.
Olive Oil Honey Cake with Fresh Peaches
Tip: make sure you use your very best olive oil for this cake. You want something mild yet fruity. For the whipped cream, I just whipped 2 cups of heavy cream with no sugar added. The sweetness comes from the honey and peaches. There's no need to add sugar to the heavy cream.