A popular Puerto Rican treat, quesitos (kay-SEE-toes) is a delightful indulgence with a cup of tea or coffee for breakfast, brunch or any time of the day, really. So easy to make, you can whip this in no time for unexpected company or to satisfy an urgent craving. The combination of crunchy, flaky puff pastry…
I devoured a version of this dessert, a take on the popular combination of soft Mexican Manchego cheese with slices of guava or another fruit paste, at the charming and sunny coffee shop in the Sweets Museum in the city of Morelia, in Michoacán, in western Mexico. I was so mesmerized by it I came…
They say everything is better with bacon. After sampling this rich kosher dessert, I’m sure you’ll agree. The sweet chocolate cream and heat of the chipotle peppers conjure the flavors of Mexican hot chocolate. Add the candied kosher bacon and your taste buds will be dancing the Cucaracha!
With just four ingredients, these bonbons are simple to put together and make a decadent addition to a dessert spread. Brazilians put their brigadeiros in little cupcake wrappers, but they are virtually impossible to find here, so you can leave them on a platter.
It’s auspicious to serve this indulgent, nutritious gift in India upon arrival of a welcome guest to your home. It’s also Pesachdik and would be perfect on our dessert table or as a dressing to a matzah brei breakfast.
Chremsel is a fritter filled with nuts and dried fruit, then fried in oil. This is an updated version passed down in my own family. I’ve never had a Seder without it.
This fruit filling is rich with flavors from India and makes a delicious variation for hamantashen or any filled cookie. Its sweetness is cut by an appealing bitterness from the cooked orange rinds.
These cookies are made using quinoa, a complete protein, rich in iron, minerals and amino acids. While these cookies are still cookies, you can eat them for breakfast without too much guilt.
Back when gluten and refined sugar was still part of my family’s diet, we fell in love with a recipe I found for chocolate-chip cookies with chickpeas. Admittedly, at first a cookie with chickpeas sounded a little off to me, but because I love garbanzo beans so much, I decided to give it a try.…
This olive oil based cake is very moist and full of flavors. Use a mild-tasting olive oil, such as Leccino (from the Leccino olives from Tuscany), or try your favorite. The use of olive oil instead of the classic butter in polenta cakes makes them pareve. This cake is even better served a day after…
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