Does it get any better than a gooey, buttery-honey custard poured into a flaky crust and topped with a sparkle of sea salt?! I think not.
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Classic french toast, made with thick slices of brioche and a honey-cinnamon-vanilla custard and pan-fried until golden brown. Don’t skimp on the maple syrup.
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The first recipe in the blog’s Brunch Series: the tallest, fluffiest, lightest pancakes, made with ingredients you’re sure to have on hand.
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The classic brownie — fudgey texture, shattery top and all — switched up and made with all white chocolate.
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A heap of bubbling, juicy, sapphire blueberries, topped with a crown of daisy-yellow, cornmeal-kissed biscuits. Vanilla ice cream mandatory.
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A refreshing, lightly boozy popsicle to beat Rome’s infernal summer temperatures.
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These Brownie Ice Cream Sandwiches take the nostalgic yet slightly hum-drum Klondike ice cream sandwich of my youth to new heights, thanks to the addition of two fudgey, rich, bittersweet brownies.
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No need to wait for your next trip to Italy to eat crema di pistacchio — prepare this dreamy delicacy right in the comfort of your own kitchen, and slather on pastries, cookies, or cake.
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A gooey, oversized Chocolate Chip Cookie, baked in a sklilet, sprinkled with sea salt, and served with vanilla ice cream. Enough said.
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Classic tramisù — coffee-dipped savoiardi biscuits, billows of mascarpone cream, cocoa powder — made with the addition of chopped bittersweet chocolate in between the layers.
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A buttery, crisp sandwich cookie filled with abundant swirls of Nutella and dusted with powdered sugar. What more could you want with your morning coffee?
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Is there anything better than a batch of pillowy, sugar-dusted, beignets, served warm with a cup of coffee? Here’s my attempt to make beignets just like the ones I ate in New Orleans a decade ago.
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An intensely chocolate-y muffin with a gooey Nutella center is exactly what you need for breakfast, don’t you think?
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A fiercely chocolate-y cookie with a brownie-like texture, studded with crisp-creamy oreos and pools of melted dark chocolate. Need I say more?
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A comprehensive round-up of some of my favorite autumnal recipes from my years of blogging, starring pumpkin, apples, pears, and more.
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A tender, buttery end-of-the-summer cake where blackberries abound, turning jammy and leaving the center soft and pudding-like. I don’t have to tell you twice: a scoop of vanilla ice cream here is quite nearly mandatory.
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This Apricot, Cherry, Pistachio crisp features tart apricots and candy-like cherries, baked until jammy and dressed up with a moreish, buttery topping studded with emerald pistachios. Vanilla ice cream mandatory.
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Chiacchiere — strips of sweet, lemon-scented pastry, fried until golden brown and dusted with an abundance of powdered sugar — are one of the many fried sweets eaten during the Carnival period here in Italy. It is impossible to eat just one.
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A decadent baked French toast made with raisin-studded panettone and topped with maple-cinnamon apples.
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