The flaky, tender, flavorful piecrust you’ve long for but may not have had the nerve to make. It’s rich with butter and the now un-demonized fat: lard.
This red velvet cake has a hint of cocoa and is dyed a deep red. The frosting is light and velvet smooth. Red velvet cake lovers, here is your cake.
These sugar-spice cookies get their kick from cinnamon, orange zest, allspice, nutmeg and cloves, not to mention a crackly orange-juice glaze on top.
Rich swirls of dark chocolate run though this classic vanilla-orange Bundt cake. A sprinkling of powdered sugar give the pound cake a festive look.
A classic cake. Vanilla cake layers are slathered with a coconut-almond-oatmeal-cookie filling and frosted with meringue topped with cherries.
Know how sometimes you taste something and can’t help but sigh with content? This cake does that to us each and every darn time.
Say olá to these Portuguese-style doughnuts from the Azores Islands, essentially crispy, puffy, boozy fried dough goodness. Trust us, you won’t want to bid them ot ciao.
Elegant, nutty shortbread, crowned with pecan halves, is baked the traditional Scottish way, in a round pan, then cut into wedges. Perfect for a tea party.
Almond and walnut meal give these macaroons a deep nutty flavor, pairing perfectly with strong coffee. Easy to make, these cookies keep for two weeks.
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.
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