I know you're going to love this Black Forest Cake as much as I ended up loving it! My version is made with a fluffy and intense sponge chocolate cake soaked in a cocoa-cherry syrup, a cherry filling made with fresh cherries for that real cherry flavor we love, and a stabilized whipped cream that's airy and supple but still stays in place. I topped it all and frosted the whole cake with a shiny and rich chocolate ganache. This Black Forest Cake skips the fuss of its traditional presentation, which, ironically, I feel makes it look more elegant and modern. It's a recipe you'll hold tight to your heart!

I never loved Black Forest cakes because most of the versions I tried were dry, bland, and somewhat gummy, so I wasn't experiencing that decadence I'm always expecting when I have anything chocolate in front of me. That dryness comes mostly from a sponge cake that isn't properly taken care of, from the ingredients used to the baking process and how it's handled once baked. That's why I took matters into my own hands and did plenty of research until I created a chocolate Genoise sponge cake that feels soft and light even when its batter is made without butter or oil…

This decadent No-bake Black Forest Chocolate Tart is my reinvention, my own twist on a classic Black Forest Cake. It's an impressive make-ahead dessert created with two types of ganache that gives every slice a lovely contrast of textures, and an easy homemade cherry compote in between. The crust is made with true cocoa powder instead of the typical chocolate cookies for an intense chocolate flavor. It is simple, elegant and incredibly decadent.

I love hoarding cherries when they start to pop around. I love that desserts made with them never end up overly sweet. As soon as I spot them, I take my tiny notebook and start writing all the recipes I want to create…

When you are looking for a decadent chocolate dessert that's out of the ordinary, this ultra-creamy chocolate cheesecake with a brownie crust is here for you. It has three layers of chocolate perfection that any chocolate lover won't be able to resist. Instead of the traditional chocolate cookie crust, I made the base with a chewy, fudgy brownie that doesn't get soggy. The chocolate filling has a smooth, truffle-like texture, and a silky, high-gloss ganache made with coconut milk for an extra-silky finish crowns it all. It's pure decadence in every single bite!

I think the idea behind this goes back to how much I love brownies and cheesecake together. I know people might prefer the classic brownie and ice cream combination, and even though I will never say no to that one, my heart will choose the brownie cheesecake combination a thousand times over…

Making these extra moist carrot cupcakes made me reminisce about the first attempts at baking cupcakes from scratch. Flour dust on every corner, spoons scattered across every surface, and a sticky kitchen floor thanks to all the sugar finding their way out of the bowl. The recipe says one hour, but three hours later the kitchen is still in chaos, and you’re standing there, impatiently waiting for that first bite. A few bakes down the road we become seasoned bakers. Or at least we feel like that! Our confidence grows, we are way less messy, and cupcakes start making their way into every special occasion, because every celebration deserves something delicious made you!

I created this amazing carrot cupcake recipe back in those days. I made them with both carrot purée and freshly shredded carrots, giving them an incredibly soft and moist texture that holds beautifully for a long time. Adding toasted pecans, cinnamon, and a bit of nutmeg makes them feel rich and warm. No mixer is needed here because the batter comes together in a food processor, making the process simple and effortless for a carrot cupcake recipe made from scratch. The unexpected raspberry cream cheese frosting adds a bright and fruity twist that makes these cupcakes feel even more special…

If you’re looking for a dessert that’s as effortless as it is beautiful, this No-Bake Lemon Tart with a Rosemary-Infused Chocolate Crust is it. It’s a bright, impressive recipe that feels both classic and beautifully unexpected. The rosemary-infused crust adds an interesting, warm, and earthy twist. This easy lemon tart comes together quickly and only needs a few hours to set in the fridge, making it the perfect make-ahead recipe when you want to impress guests with something truly unique.

And before you turn me down because of the rosemary, let me tell you: the flavor is really subtle. What it does is to highlight the earthy notes of the cocoa powder in the crust, making the chocolate taste richer and the lemon taste even more vibrant. You can always leave it out, but I highly recommend you don’t. You won't be sorry!

Lemon and chocolate is such an unexpected yet delicate and delicious combination. The idea of putting these two together started exactly…

This tiramisu with a brownie bottom has to be one of the best things I have ever made! What’s not to love about coffee and chocolate together?! The tiramisu is super creamy, silky, and decadent. Even though I use pasteurized eggs, I cooked the egg yolks and egg whites slightly to make it safe for everyone. The brownie bottom, besides adding an amazing chocolate note, creates an incredible contrast in texture to the soft and creamy tiramisu. It’s a wonderful dessert that no one will have enough of!

Why did I add a brownie crust to this classic tiramisu in the first place? Well, the truth is I’ve never been a tiramisu fan. The few ones I had tasted made me think tiramisu wasn’t my kind of dessert. How high were my expectations at Italian restaurants, waiting for that special treat—maybe after a delicious romantic meal—only to be left pretty annoyed about not having ordered something else from the dessert menu. I’ve had my share of bland, dry, watery, or worse, all of those things combined. I knew I had to make my own version and experience for myself that special taste true Italians rave about…

(updated recipe card) This Creamy Pumpkin Cheesecake with Salted Caramel and Brown Butter Pecan Crust will be the real main star of your Thanksgiving menu. You won’t find a pumpkin cheesecake as creamy, silky, decadent, and with such an amazing balance of flavors as this one! A drizzle of homemade salted caramel makes every bite pure bliss. I bet you won’t have any leftovers from this irresistible cheesecake!

You may be thinking, what makes this pumpkin cheesecake so special among the zillion other pumpkin cheesecakes out there?

Well, for starters, this cheesecake calls for five boxes of cream cheese, a good amount of eggs, and more pumpkin purée than other pumpkin cheesecakes. I wanted the pumpkin to shine and not be masked, that’s why I used some brown sugar and a pinch of nutmeg to enhance its flavor nicely, while keeping it balanced with the rest of the ingredients. And the brown butter crust adds so much warmth to every bite!…

It doesn’t get any easier than these Pumpkin Pie Cream Cheese Tarts. They were born out of a desperate need to use up that leftover pumpkin purée from those other, more serious pumpkin recipes. The flaky, buttery dough makes the perfect base for the creamy, warm pumpkin pie filling. The mix of cinnamon, ginger, and all-spice tastes amazing, and the sweetened cream cheese on top makes these even creamier and dreamier. I used frozen puff pastry for convenience, but I’m sure they’ll be just as amazing with frozen pie crust—both give you that instant gratification feeling you get after baking these fun, cute, and easy tarts.

And because you can make them basically anytime the craving hits, they’ll be perfect as a quick breakfast, snack, or even an individual dessert. I dipped mine in my homemade caramel sauce, but you can serve them with my salted caramel ice cream too—can you imagine how pretty they’d look on the plate? Both fillings come together in 5 minutes and can be made a day ahead. These tarts show you love in so many ways!…

There’s something endlessly comforting about this classic Apple Tart. It’s amazing, beautiful, and the best proof that the simplest desserts can be the ones that feel the most special. And this apple tart version is as easy as it gets! A classic crisp pastry crust, thinly sliced fresh apples, a little sugar, cinnamon and butter are all you need! It always humbles me in different ways and I’m sure you will feel the same after pulling it out of the oven. It’s a sweet reminder that you can create something that feels impressive and elegant without any fuss at all.

The beautiful thing about this tart is that it doesn’t take much to make it look this stunning. With some attention to detail you will end up with a dessert that’s classic and feels pretty fancy, like how to arrange the apples, how to use cinnamon without making them look brown, and a simple glaze to make them shiny and enhance their tartness. This is a lovely classic recipe that you need to have just one click away, no need to search all over the internet or second-guess if it’s going to turn out great!…

This ice cream, you guys!! It’s your favorite cheesecake in a cone! This eggless ice cream is packed with fresh blueberries for a burst of freshness in every bite, plus plenty of graham cracker pieces for that irresistible cheesecake crunch. Every spoonful is creamy, tangy, rich, and full of flavor. You and your people won’t be able to stop eating this!

If you’re wondering how cream cheese works in ice cream, let me tell you, it’s a match made in heaven. The tanginess balances the sweetness of the sugar and fruit, while the fat from the cream adds richness. On top of that, cream cheese gives the ice cream a gorgeous velvety texture that’s creamier than anything else…

I know there’s a tiramisu version for everything these days, and trust me, I’m not mad about it. You know I love playing around with the classics and giving them a nice, unexpected spin. But in the middle of all those versions, this Coconut Tiramisu feels like a beach vacation in a spoon. It’s so creamy, light, and full of coconut flavor through every layer. The sweet shredded coconut adds a bit of texture, and the chopped pistachios bring a nutty bite that’s impossible to resist.

There’s no baking involved here. Just a few bowls and a few hours in the fridge. You can make it a few hours ahead or even the day before serving, which is perfect for planning ahead. When it’s time to serve, just sprinkle…

(Updated post! I added the ingredients’ amounts in grams and, as requested, eliminated the passionfruit and multiplied the recipe by 0.5 to make it a 3-layer cake.)

I’m so excited for this classic carrot cake recipe! You know I have a new carrot cake version every year, and this one is a new rendition you will love so much! It’s loaded with dried apricots and roasted pecans. It also has a bit of cream cheese in the cake batter for more tanginess. The creamy and easy cream cheese frosting is made with brown butter for extra nuttiness. This cake is made by hand, and it’s so fun to make. I’m sure it will be one of your new favorites this season!

Sharing this cake with you feels very important to me because I’m sharing a significant piece of my life. If you’ve been reading this blog for a long time, you probably know that carrot cakes were (and surely still are) Mariana’s favorite. The first time I baked a carrot cake in my life was for her!…

You have to trust me when I tell you this classic Lemon Pie is pure sunshine in a slice! It has a crisp, buttery Graham crust with some toasted pistachios for a nutty flavor, a super velvety, smooth, and very tangy filling made from fresh lemon juice and lemon zest, and a cloud of perfectly smooth meringue on top. It’s everything you need and nothing you don’t—because I think some classics are best left as they are, with just a touch of care to make them exceptional!

I created this version of Lemon Pie with one goal in mind: to give you the ultimate lemon pie recipe. I promise you won’t need to scroll endlessly through the internet, second-guessing recipes and wondering if they’ll be as amazing as you want your creation to be. That way when life calls for a Lemon Pie—whether it’s for a special occasion or just because, which is totally acceptable—you can confidently turn to this recipe, knowing…

This gooey pecan pie is warm and full of that caramelized nutty flavor that we all love, without the need of corn-syrup. And NO, it doesn't have maple syrup either. It’s just the combination of simple ingredients and a few tricks that makes this pie simply perfect. You don’t have to blind bake the crust either, which makes this pie a total breeze to make. It’s done in one hour if you have already some homemade or store-bought pie dough and only two hours if making the pie dough at the moment.

My memories with pecan pie go way back. We used to order it in a favorite restaurant and it was the only place we will have it. It was that good! Growing up and getting more conscious about the ingredients my family and I eat, I refrained from anything that would have corn syrup. It was a total bummer that…

You know how sometimes the sides dishes are even better than the main dish, right? That’s what happens with this no-egg Salted Caramel Ice Cream! I made it as a topping for my Pecan Pie Tart and my Pear Almond tart. But when eaten alone, oh boy! It’s a total experience on its own. Besides being made without eggs, you can make this ice cream with or without an ice cream machine. Whatever works for you the best, it’s still super rich and decadent either way. It’s that easy!

Can I tell you a secret? Having a batch of this ice cream in your freezer would be your best trick to elevate any sweet treat in a pinch. Besides crowning your very own delicious creations, you can put it over a good store bought pound cake or your favorite bakery's pie. Or serve it…

Once you make this impressive No-bake Chocolate Tart you will fall in love with it immediately. You’ll only need 10 basic ingredients and 10 minutes to put this tart together, and that’s including the crust! It has a silky and rich truffle-like texture. It's made with pure coconut milk and you can use vegan butter and vegan chocolate chips for a vegan version. Or use gluten-free Graham crackers for a gluten-free version as well. This tart is incredibly simple but makes an elegant and decadent dessert!

This chocolate tart is a dessert that you can bring to any dinner party or gathering that you have, especially those that land in your calendar last minute. I love seeing people’s faces after they take that first bite. Everyone is always so impressed, especially after finding out it’s a no-bake tart. I think anything chocolate or tart-shaped immediately feels pretty sophisticated, and people will think you posses magical baking skills! That’s why they fall in love…

This lovely cheesecake is full of caramel notes and apple flavor. And the texture is the creamiest! It’s soft, rich and very velvety. The crust is made with Biscoff cookies for a change of the traditional Graham crackers. I reduced some apple cider to concentrate its flavor before adding to the cream cheese filling for a very delicate apple flavor. The spread of Biscoff on top and the cooked cinnamon apples were just the perfect finishing touches to make this cheesecake taste like fall.

This little cake is a nod to the old blogging days when you shot and shared literally what you were doing for your friends and family any given week. My friend was organizing a cozy lunch so everybody could say hi to her sister that lives abroad. And of course, I was asked for dessert! Since we were a small group, I wanted to bring something small and cute...

This Almond Blueberry Puff Pastry Tart is incredibly buttery and flaky, jammy and sweet and nutty and creamy, all in the same bite! It’s impressively stunning with its vibrant blue-purpleish color thanks to the overload of juicy blueberries. The almond paste is made in no-time and my recipe for it is full of almond flavor and it's super creamy yet easily spreadable over the dough. You know what will make you love this tart even more? It’s made with store-bought frozen puff pastry! You will end up with a delicious an impressive tart that everyone will love and only you will know it took you a small amount of time to make.

Puff pastry tarts are so much welcomed around here and I know it must be the case at your homes too! They are so fun to make any time we are looking for something special to bake but don't want to spend hours in the kitchen or cruising around the supermarkets for special ingredients to get. It’s all about rolling some puff pastry from the fridge and use it as a canvas for any spread, fruity jams or even veggies and meats that you have on hand.

It’s finally here! I'm talking about Fall! Instead of waiting for pumpkins to turn into carriages, lets turn them into something delicious with all the spices, caramel and nuts we love to mix them up with. This incredibly soft, moist and flavorful Pumpkin Spice Coffee Cake is the perfect recipe to start warming up yourself with all the Fall bakes that are already living in our minds. The punch of brown sugar is the star of the show, mellowed with a beautiful blend of warm spices that will make you come back for more. The streusel on top is made with a homemade pumpkin butter and perfectly toasted pecans. There’s no better buddy to your coffee than this delicious cake!

Before we jump into the recipe, let’s talk about what is a coffee cake. I know it sounds crazy, but coffee cake doesn't actually have coffee in it. It’s called coffee cake because of its dense and tender texture, the crumb bits from the streusel and the layer of brown sugar in the middle make it the ideal snacking cake to have with your cup of coffee. So please, don't think the recipe is missing something because you are not seeing coffee listed in the ingredients, even though the addition of some espresso powder wouldn't be such a bad idea!...

You really need to try it for yourself to understand how moist and full of flavor is this Orange and Olive Oil Carrot Cake recipe. It’s super soft and tender and the combination of cinnamon, ginger, allspice and nutmeg make it so warm and cozy. Two unexpected ingredients, orange and olive oil, elevate this cake to a new dimension! Have a bite and it will transport you to a riviera on the Adriatic sea, eating cake and sipping coffee during the afternoon like it’s your only job.

I sometimes don’t trust my obsession of experimenting with new flavor combinations. It can be bad news to people around me because they will have to eat whatever I decided to put together, no matter what that was. But sometimes, and happy to say it’s most of the times…

This classic moist and rich chocolate cake recipe is the only one you’ll need for a basic chocolate cake in your recipe book. This cake is decadent but still feels light and not overly sweet. The simplicity of it is what makes it extra! Each bite will awaken your senses to a delightful trip of pure bliss! It’s unfussy but still looks beautiful. You can approach it with easiness and no stress at all, which is the key for a perfect chocolate cake!

To this day, chocolate has to be one of the foods we are more passionate about. Just thinking about it makes you feel lush and opulent and yet is a comforting taste that you crave when feeling blue. It’s everything all at once. Like what we are at the essence of our soul. And that essence should be celebrated…

Are you as excited for Christmas as I am? I can’t tell you how much we have been waiting for this time of the year. It’s always an uplifting time for the soul!

In the rush of the season, when I want to bake basically everything and share it with the people I love, sugared cranberries are always around. They are so full of sweetness and make the perfect thinking-of-you gift. Also, they will make any baked good look as if it came out of a Christmas tree instead of an oven.

What I love about sugared cranberries, besides that deep burgundy reddish color, is that they are…

These cute Rose Plum Tarts will impress eveyone! They are so pretty and so easy to make. You just need frozen puff pastry, cream cheese, jam and fresh plums. It doesn't get any simpler than that! Each tart is buttery, flaky and bursting with sweetness. It’s a beautiful creation that everyone will be raving on!

After the trend of the apple rosettes in Instagram catched up in my feed, I knew I wanted to make something similar but with plums, which are one of my favorite fruits. Just thinking about them makes me drool! I thought…

This flaky and buttery pear and blueberry rustic tart is a dream! The sweet and tart flavor of the blueberries enhances the sweet earthy notes of pears. A layer of sweet cream cheese not only adds more texture and flavor but also protects the crust from getting soggy. Bits of bleu cheese and roasted walnuts add so much contrast and make this tart extra flavorful. It’s a simple pleasure that you can have anytime!

I’m so happy I made this pear and blueberry tart! It’s been a while since I’ve made my buttery and flaky pie crust. I guess I ate too much pie in previous years so pies and I decided we needed a break. But who’s kidding? I missed them a lot and when I took out my food processor and made a crust in less than 10 minutes, I realized…

You want Brownie Cheesecake Bars. But also you want Dulce de Leche Cheesecake bars. Why you can’t have both? Enter these brownie cheesecake bars topped with dulce de leche. Or these dulce de leche cheesecake bars with a brownie crust. I really don’t know how should I call them. I just know they are little bombs of sweetness with it’s soft and chewy brownie bottom, it’s super creamy and fluffy cheesecake center and it’s dulce de leche topping that brings all it’s lovely notes of caramel to these cheesecake bars.

What can be more amazing than s’mores wrapped in a buttery and flaky puff pastry? You’ll love this s’mores puff pastry when you need a snack or, let's face it, during those mornings when you are craving chocolate for breakfast. Each bite is crunchy and delicious! You only need 5 ingredients and 30 minutes to put this together. Start now and thank me 30 minutes later!

I’m not a big fan of s’mores but someone around here loves them. What I love is creating s’mores versions of other beloved recipes, like I did with…

This Peach Cream Cheese Puff Pastry Tart recipe is so ridiculously easy, I can see you making it every time you want to make something cute and super delicious for breakfast in no time! It uses frozen puff pastry dough sheets and each tart has a sweet cream cheese filling. I used juicy fresh peaches for that peaches-n-creme feel, but you can use apricots, nectarines or even plums. It doesn't require for you to spend hours in the kitchen or lots of ingredients. This is a recipe that will never let you down.

When I crossed paths with some sweet juicy fresh peaches I thought immediately about making this recipe. I know the vibrant peach color will sweeten the soul and brighten anything. Maybe that’s why…

Two of the best desserts in the world combined! This no-bake tres leches tiramisu is made with traditional ladyfingers that are soaked in a three milk syrup, as in the traditional tres leches cake. This is an insanely rich and creamy tiramisu that never gets soggy because the syrup is thick and velvety. That’s why this decadent dessert is so delicious! It’s a delicate combination that celebrates the beauty and simplicity of using everyday ingredients in unexpected ways.

I think tiramisu is one of those desserts that can be intimidating but in reality it’s ridiculously easy to make. You don’t have to turn the oven on, which I never mind but still is one step less, and requires simple everyday ingredients…

You won’t find a creamier and silkier espresso cheesecake. The coffee taste is very present in each and every bite, without being bitter. The filling is ultra decadent but still airy, thanks to a trick I talk about below. And I made the chocolate crust with Dutch processed cocoa powder for a more intense chocolate flavor. I’m telling you, this is the cheesecake you must have when you have your next cheesecake craving!! It’s so good and so special to me!

A few Christmases ago we bought my hubby an espresso machine. The big one with lots of shiny buttons that I wasn’t allow to touch during the early days. My husband has always bonded with our daughter over coffee because…

Double carrots, double the fun, right?! This carrot cake has both puréed carrots and shredded carrots in the mix. The result is an impossibly moist, light and tender cake. It has a good kick of cinnamon, besides ginger, nutmeg and cardamom. This time I folded chopped walnuts, which I toast before to bring more nuttiness out of them. It’s simply a perfect rendition of a classic carrot cake. I know you won’t be able to eat just one piece.

And why double, you maybe wondering? Well, if you’ve been reading this blog for a while, you know I started making carrot cakes with pureed carrots so my daughter Mariana could eat them and actually…