A simple, comforting, spiced dessert made with pears. It’s next-level good topped with Vanilla Bean Ice Cream and the crunch of Orange Granola.
This tart, slushy, icy, and slightly sweet frozen treat is made simply with pomegranate juice and honey. Use leftover juice from Confetti Kale Salad’s pomegranate vinaigrette for this one.
Drop biscuits are easy, no-fuss bundles of flaky deliciousness just perfect for melted butter and jam, or for plunging into soups, chilis, and stews. Find various flour blends and variations that you can try in the accordions below! Make them your own.
These scones hit all the right notes: bittersweet chocolate, crumbly texture, and a hint of bright orange flavor and smell (that intensifies each day). Try them with and without the optional Icing to see what you prefer sweetness wise. They’re the right amount of “sweet” without icing and a bonafide dessert with icing. The orange […]
The easiest way to make some Vanilla Soft Serve without an ice cream maker—grab an ice cube tray and kitchen hack your way to a delicious, easy treat.
These bright, lemon-y, juicy American-style scones are a little sweeter than British scones, but not much. Try them with and without the optional Icing to see what you prefer.
These American-style scones are a little sweeter than British scones, but not much. Try them with and without the optional Icing to see what you prefer. You can also make them with and without sliced almonds—lots of variations to play with here.
A special-occasion tart naturally sweetened with honey, that may look involved, but many of ingredients you’ll use in different ways for various components, so give it a try. Pour your love and care into this creation—everyone will feel it with each bite.
This is our favorite method for making flaky, delicious puff pastry: the classic way with a “butter packet.” This recipe uses a store-bought white flour blend that already has xanthan gum in the mix to replace the stretch of gluten. See all tips and substitutions to adjust for your needs before you begin.
Instead of working a butter packet into the dough like we do with Classic Puff Pastry, with rough puff, we freeze and grate the butter before incorporating it into the dough.