Oven-baked sweet treats with additional caramel, coconut, and chocolate components.
Turn your favorite spring pasta into a tray of crisp, savory cookies. These buttery bites pack asparagus pesto, Parmesan, and herbs into tender, crumbly snacks that belong next to your cheese board, a glass of wine, or any spring appetizer spread.
This classic Pastiera Napoletana is all about Easter: a tender shortcrust filled with creamy ricotta, soft wheat berries, citrus, and orange blossom, baked the day before so the flavors can bloom just in time for a slow Sunday slice with family.
These Irish carrageen moss oat cookies lean into baking science, using the natural gelling power of seaweed to bind hearty oats into thin, crisp tea biscuits with a delicate snap. A quietly surprising cookie for tea time, with a backstory rooted in Irish coastal kitchens.
Basbousa Bil Loze is my go-to spring dessert for when the evenings finally stay light: soft almond semolina squares with chewy, caramelized edges, soaked in fragrant syrup and scattered with almonds. Easy to make ahead and perfect for sharing after sunset walks or spring feasts.
These homemade Samoas cookies feature a buttery shortbread base topped with chewy caramel-toasted coconut and finished with decadent dark chocolate—just like the iconic Girl Scout favorite, but fresh
Soft, buttery semolina cookies with pistachios and dried cherries—perfect for tea time or a little everyday luxury.
Skip the fuss of full cinnamon rolls and learn the hand-twisted knot method instead. These soft, layered cinnamon buns bake up faster than a pan of rolls and get finished with a bold coffee icing that tastes like your latte spilled in the best possible kind.