Yup, you read the title of this post correctly. This here is a recipe that combines red wine, chocolate, and cake, not to mention a creamy, dreamy, mascarpone frosting.
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The carrot cake meets the whoopie pie in this delicious (undeniably adorable) dessert.
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A twist on the classic lemon poppy seed muffins — these pack a true a citrus punch thanks to the orange zest, juice, and glaze, not to mention the extra juice brushed over the top right after they come out of the oven.
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A look at days 2 and 3 of our A+++ trip to the city of Madrid.
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All about our (excellent) food tour with Devour Madrid!
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Classic British Banoffee Pie, toffee, bananas, whipped cream, and all.
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Classic yellow cupcakes topped with fudge frosting — sprinkles optional, but not really.
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These bars are boldly lemon-y -- not for the faint of heart -- with a generous amount of lemon zest in the filling to take the citrus flavor to another level, as well as a good dose of freshly squeezed lemon juice.
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Savory waffles with prosciutto, Gruyere and Parmesan cheese, served with a fried egg on top — this is brunch at its very best.
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This cake is fudgy and rich while still managing to be light and fluffy and not overly sweet. It is extremely moist thanks to the addition of the plain yogurt, and deeply chocolate-ly thanks to a generous dose of cocoa powder. The mini chocolate chip topping is not to be left out here – it adds another layer of chocolate to the whole cake, not to mention they look pretty as well.
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Waffle perfection — soft and fluffy on the inside and slightly crispy on the outside, golden brown and just sweet enough. Perfect with a pat of butter and a generous drizzle of maple syrup.
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A rich little chocolate cake, warm out of the oven, with a luscious, melt-y, pure chocolate center — add a dollop of whipped cream and you have pure dessert magic.
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A giant, soft baked cookie that can be cut in to slices and served as if it were a cake. Need I say more?
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This is one sweet that you find in nearly every bar (cafés) in Italy, a small slice making a great accompaniment to a morning cappuccino. I’ve also found that most everyone’s nonna has their own recipe forcrostata alla marmellata, and everyone retains that there recipe is the best. This ones comes from Laura, the wife of my colleague David.
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This soup is packed with flavor, thanks to slow roasted tomatoes, a good dose of basil, garlic, and lots of simmering on the stove. Lots of parmesan cheese over the top is highly optional but basically mandatory.
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These little gems consist of flaky puff pastry spiraled around salty prosciutto, sweet honey mustard, and sharp Parmesan cheese. They are positively delicious and addicting, and I can attest that it is nearly impossible to eat only just one.
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