Desserts

Chocolate Pistachio Cookies What can I use instead of kadaif if I can’t find it? The best substitute is thin vermicelli noodles broken into small pieces and lightly toasted in butter until golden and crisp. They won’t have quite the same flaky texture, but they provide similar crunch in the filling of chocolate pistachio cookies. Alternatively, you could try using crushed phyllo sheets or even crisped shredded wheat cereal for texture. Can I freeze chocolate pistachio cookies before baking? Once assembled and filled with the pistachio kadaif center, place the cookies on a parchment-lined tray and freeze until solid. Transfer … Read more

Easy Pistachio Dessert with Kadaif What is the best way to store this dessert? Keep it covered tightly with plastic wrap or in an airtight container in the refrigerator. Because it contains whipped cream and syrup-soaked kadaif, refrigeration preserves freshness and prevents spoilage. Ideally, consume within 2 to 3 days to maintain the balance between the crisp kadaif layers and the creamy pistachio filling. Storing it longer risks the kadaif losing its crispness as it absorbs moisture from the cream and syrup. Before serving, you can let it sit at room temperature for a few minutes to soften slightly. Can … Read more

Chia Mango Pudding with Coconut Yogurt How can I make chia mango pudding fully vegan? To make chia mango pudding fully vegan, use canned coconut milk and plant-based milk such as almond, oat, or soy. Replace Greek yogurt with a dairy-free alternative like coconut yogurt or almond milk yogurt, which will still provide creaminess and tang. Make sure your maple syrup is pure and not blended with honey or additives. All other ingredients in the base recipe—chia seeds, mango, and shredded coconut—are naturally vegan. Can I make this pudding ahead of time? Yes, this pudding is ideal for making ahead. … Read more

White Chocolate Blondies with Lotus Spread How can I make these white chocolate blondies gluten-free? Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that includes xanthan gum or another binder. Avoid using single flours like almond or coconut flour alone, as they absorb moisture differently and can change the texture dramatically. Make sure your white chocolate and Lotus spread are certified gluten-free, since some brands may have trace gluten due to processing. Expect a slightly more delicate structure, so chilling before slicing is even more essential to maintain clean edges and a chewy texture. Do I need … Read more

Upside Down Orange Cake How do I prevent the orange slices from becoming bitter? To prevent bitterness in upside down orange cake, it’s important to slice the oranges very thinly and simmer them gently in sugar syrup as directed. This process candies the peel and reduces bitterness. Avoid using overly thick slices or skipping the simmering step, as the white pith can contribute a harsh taste if left raw. Blood oranges or Cara Cara oranges are sweeter alternatives with less bitterness if you’re sensitive to flavor. Additionally, taste your oranges beforehand—some varieties are naturally more bitter than others, especially when … Read more

Raspberry Cream Puffs with Mascarpone and Pink Craquelin How do I keep the cream puffs from getting soggy? Make sure the choux pastry is baked until deeply golden and crisp—underbaking is a common cause of sogginess. After baking, cool the shells completely on a wire rack before filling. If possible, fill the raspberry cream puffs shortly before serving to preserve their texture. Also, strain the raspberry coulis well to remove excess liquid. Storing filled puffs in the refrigerator for too long can cause softening, so it’s best to store unfilled shells in an airtight container and fill them the day … Read more

Cherry Cake with Mascarpone Cream How do I keep the mascarpone cream from turning runny? Always use full-fat mascarpone straight from the fridge; it should be cold when mixed. Avoid overmixing—whisk just until the mascarpone and sweetened condensed milk are fully blended and smooth. If you whip the cream for too long or at too high a speed, the mascarpone can break and become grainy or watery. Make sure any components added to the cream (like condensed milk or flavorings) are also cold or at room temperature. Once the cream is spread onto the cherry cake, refrigerate it immediately. If … Read more

Gluten Free Basque Cheesecake Can I make this gluten free Basque cheesecake without cornstarch? You can omit the cornstarch entirely, especially since it is used in small amounts mainly for structure. The eggs and cream cheese provide enough stability for the cake to set properly. The result may be slightly softer in the center, but the texture will still be rich and custardy. If you want to keep a similar structure without using cornstarch, you can substitute with potato starch or tapioca starch, which are also naturally gluten free. What type of cream cheese works best for this cake? Full-fat … Read more

Classic Marble Pound Cake Best way to swirl the batters in a marble pound cake Begin by pouring the plain vanilla batter into the pan first and smoothing the top gently. Next, carefully spoon the chocolate batter on top in a few even sections. Then, use a thin knife or skewer to create figure-eight motions or wide swirls throughout the batter. Don’t overmix—four to six passes is usually enough to create a distinct marbled effect. The goal is to blend the two batters just enough to create visible contrast while maintaining their separate colors. Can I use butter instead of … Read more