Roasted Peaches

It's that time of year in most places, where peaches might be super ripe but at the tail end of season, soft in spots, battle scarred. This is one ...

Fruit Crisp

Sherry Yard, a brilliant pastry chef and dear friend, asked me to create a blend to spice up her signature fruit crisp. In the process of tryin...

Olive Oil Cake

As much as I love butter, I prefer olive oil in my cake batter. It’s a flavorful and interesting fat that’s a vehicle for either savory or sweet se...

Orange Blossom Bundt Cake

Based on the master recipe for Olive Oil Cake, the chocolate and citrus aroma of urfa is echoed in both the cocoa powder and orange blossom water a...

Vegan Coconut Malabi

Malabi is a dessert traditionally made with milk. This vegan version uses coconut milk, allowing more people to enjoy this sweet treat. Chef Shir t...

Tahini Shortbread Cookies

You might as well call these halva cookies, because once you add something sweet to tahini (like honey, sugar, maple, or silan), it tastes just lik...

Halva Floss Banana Split

This is a Leue family favorite. Using halva floss and ripe bananas lets you use fewer ingredients and less syrup and still have a sweet treat. A ti...

Cherry & Pistachio Clafoutis

Clafoutis is a French dessert that falls somewhere between soufflé and flan, with a light texture that’s sturdy enough to slice. I learned the clas...

Curcumade Poppy Muffins

This recipe from our baker Mymi Eberhardt uses poppy seeds and our new Curcumade blend. If you have fruit try adding it to the bottom of the pan fo...

Hazelnut Chocolate Babka

Based on my challah dough, a touch of heat from ancho chile amplifies the chocolaty indulgence twisted into this cinnamon-and-ginger-scented dough....

Lemon Cake

This lemon cake is one of the most popular things I make at home. My boys just love it and will have some for breakfast, lunch, and dinner (and sna...

Apollonia Chocolate Chip Cookies

Here's our recipe for the Apollonia Chocolate Chip Cookie Mix.