A crisp caramelized bottom and butterscotchy orange-slice topping is perfectly complemented by a splash of robust soy sauce for this yummy cake.
Moriah VanVleet immediately thought of new dessert recipes when she first tasted absinthe. She was even more inspired when she learned about its most historical cocktail, the sazerac.
Fragrant with nutty flavor, sweet, crisp sesame matzah bars offer the moist richness of almond paste and the tart tang of fresh orange peel.
Lemony fennel cupcakes offer a burst of citrus and a touch of fragrant herb: aromatic, light and airy, their essence is as refreshing as it is satisfying.
This original green pea and peppermint leaf cake is deliciously fresh with a flavor that hints of the coming spring.
Custardy and crisp at once, egg nog cream pie with a spicy gingersnap crust is easy to make and scrumptious to eat.
Autumn invites the making of spice cakes: this one uses sunchokes for something different but delicious.
Nasturtiums go beyond being pretty flowers. They also make subtly peppery, sweet and buttery cookies.
Juicy, tangy and sweet, seasonal tomatoes make it obvious that they’re fruits and not vegetables. Why not create a sweet treat from them?
Delicate and decadent at once, cinnamon peach sandwich cookies are soft, spicy and succulent: the best of a cake and a cookie at once.
Lemonade is a quintessential summertime drink so of course Moriah VanVleet felt compelled to turn it into a refreshing summer dessert.
Whip hibiscus into meringue, enhance with citrus zest and sprinkle with bright green pistachios. Result: light, delicious cookies.