The filling in this simple strudel is a wonderful blend of poppyseeds, honey, almond milk, and coconut butter.
One of the most gorgeous cakes I've ever made! Recipe from my friend China Squirrel!
My take on the classic stuffing is easy, healthy, and so delicious.
These madeleines burst with bright lemon flavors and teeter that classic madeleine line between cake and cookie. Madeleines are always best eaten the day they are made, which works perfectly with a batter that can sit in the fridge for several days and still perform like a champ.
I grew up with rösti potatoes. We often made one large one, but making smaller bite-sized potato pancakes is just as easy. And topping just about anything with Swiss raclette cheese makes it better in my view. Not into grating potatoes? Just slice boiled potatoes and top with prosciutto and raclette.