Gluten free. Dairy free. Peanut free. Fuss free. And damn fine at eliciting oohs and aahs from even the most discerning cookie craving.
Greek cheese is smoothed into an orange, cinnamon, and vanilla base and the cheesecake is baked until golden and dense. This beauty is served slightly warm.
If you like biting into a dense, dark, deadly chocolate cake with equally sinful chocolate icing, this is the dessert for you.
Outrageously popular in Portugal, these cute little custard cups known as pasteis de nata boast a silken filling, a flaky pastry, and quite the dedicated following.
These chocolate and rum buttercream creatures are known as Igels in Austria, where these edible versions bring a bit of whimsy to the everyday.
Just like a chocolate kiss, sorta, except they’re ethereally airy with a slight shortbread crunch. Definitely still chocolatey, though.
These subtly sweet stone fruit tarts are perfectly appropriate for either breakfast or dessert or—because we know what you’re thinking—both.
Buttery, cake-y, crisp at the edges, and with a slight lilt of lemon, this cookie launched a thousand memories—and a literary masterpiece—for Marcel Proust.
Each bite of this apple pie brings you a sweetly savory jolt thanks to a smattering of extra-sharp Cheddar cheese baked into the crust.
This French classic exhibits all the custardy creaminess you’d expect. Typically made with cherries but quite nice with other stone fruits, evidenced here.
For this roly-poly, fresh blackberries are rolled up jelly-roll style in a milk pastry. A zingy sliced-lemon sauce is serve on the plate as a perfect companion.
With its dark, dark chocolate and its indulgent amount of espresso, this incredibly moist mocha creation ought to have a minimum age requirement.
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