Apricot and Cardamom Muffins

Apricot season is very short, and on top of it, they tend to soften quickly after buying. So when I ended up with some that started to soften, I decided to bake some quick muffins with them. Continue reading

Cherries and Almonds Clafoutis

Clafoutis is a simple French dessert, in which fruits are baked in a light custard. The dish is traditionally made with cherries, although there are plenty of versions with other fruits as well. As cherries season is at its peak right now, I decided to prepare it using them. Continue reading

Banana, Blueberries and Coconut Cake

With abundance of fresh berries, I find myself buying more than needed, and, as they don’t keep well, I try to find ways to use them in baking. I often also have some overripe bananas around, so I’ve decided to combine both in the form of a tasty cake. Continue reading

Plums, Almonds and Maple Syrup Cake

When I bought some early season plums at the store, I was a bit disappointed with their flavor. As cooking, or baking, intensifies the flavor of unripe fruit, my solution was to use them in a cake. The fact that fruit cakes are my favorite, only added to the motivation. Continue reading

Upside-down Cake with Cherries, Blueberries and Lavender

If you follow this blog for a while, you probably noticed by now that I’m very fond of upside-down cakes. The combination of buttery, caramelized fruit layer, with a light tasty cake on top,  is one I can have again and again, and I enjoy creating new combinations for the basic cake. Continue reading

Meyer Lemon Curd

Meyer Lemon Curd Ronit Penso

Lemon curd is one of my favorite fruit spreads. It is wonderful when served with pastries, pancakes, cakes or cookies (check HERE for pairing with Cardamom Friands). I also use it often, as a filling for tarts or cakes, or to prepare a quick mousse, by mixing it with whipped cream. Continue reading

Coconut Milk Pudding with Fresh Fruits

When entertaining a large party, it’s always a good idea to serve a dessert buffet, with small portions of a few items, that the guests can help themselves to, according to their taste. On such a buffet, dairy-free, gluten-free, low sugar or vegan options are likely to please not only those who have dietary concerns, but rather, all the guests, especially after a fairly heavy dinner. Continue reading

Coffee Cookies with Dark and White Chocolate Chips

These “all in one bowl” cookies, are quick and easy to assemble, and can be made in less than 30 minutes from start to finish. The combination of buttery coffee flavored dough, with both dark and white chocolate chips, is just perfect when served with coffee or with strong tea. The cookies are chewy and soft, and burst with flavors, and are a great snack any time of the day. Try them and enjoy. Continue reading

Poppy Seeds, Almonds and Golden Raisins Tart

With a thin layer of crumbly dough, and a generous amount of poppy seeds filling, this tasty tart will delight anyone who is fond of poppy seeds. Their unique nutty flavor is enhanced even more with the addition of almond flour; while the lemon, strawberry jam and raisins balance it with their subtle acidity. Try it and enjoy. Continue reading

Rosemary and Parmesan Savory Freezer Cookies

I make my Blue cheese, Rosemary and Pecan crackers often. However, this time, I wanted to create a different version of it, of thicker savory cookies, that can also work as a base for canapés. Continue reading

Peanut Butter, Jelly and Salted Peanuts Bar Cookies

Quick and easy to prepare, these tasty bar cookies will please anyone who loves the combination of peanut butter and jelly. Continue reading