This Classic French Pear Cake features tender pear chunks nestled in a light and airy crumb, flavored with almond extract. Right before baking, the cake gets dusted with sugar to create a signature crackly top. It’s super-easy to make and is just sweet enough, with a delightful more-pear-than-crumb-ratio. If you love pears, this recipe will become a staple in your repertoire.
This Gluten-Free Apple Crisp is proof that healthier desserts don’t have to be boring. Made of melty apples under a crisp gluten-free topping of ground almond, oats and pecans, this rustic dessert is pure comfort. I love how it’s a snap to prepare, it doesn’t have to look perfect and it’s a delicious crowd pleaser.
A Breton Pound Cake, known as “Quatre-Quarts” (four quarters) is the ubiquitous French snacking cake. It’s simple, not-too-sweet, just dense enough to be eaten with your hands and full of buttery flavors. This version is studded with lightly caramelized apple chunks to keep it moist and irresistible. A great year-round recipe for your baking repertoire!
Rye flour, a good amount of honey and a unique spice blend are the key components of a great Classic French Spiced Bread – also known as Pain d’Épices. This cross between a cake and a bread is a holiday staple in France. It can be found on most Christmas market stalls, sold in big slabs. It is also a favorite to make amongst home bakers as it is a really simple recipe that makes the house smell wonderful. This is a perfect crowd pleaser for the Holidays.
If there’s one French Holiday cookie recipe to have in your repertoire, this is the one. These Butter sablés from the Alsace region, known as “butterbredele”, are the most common cut-out cookies made and enjoyed over the Holidays in France. They are buttery, subtly flavored with lemon zest and satisfyingly crisp yet sandy.
Holiday baking season has officially started! So let’s make a delicious batch of Linzele cookies (also known as “Boules de Linz”). These little Holiday treats are a specialty from Alsace, France – a region that has an extensive repertoire of Holiday cookies.
Known in French as “croquants”, these little twice-baked cookies may remind you of the Italian biscotti, but I promise they are French through and through. They are very popular in the South of France, and especially in Provence, where almonds grow abundantly. Just like biscotti, they are quick and easy to assemble, cut cross-ways and twice baked for an incomparable crispness. And they are very hard to stop at one!
We all need a classic chocolate chip cookie recipe in our baking repertoire – and this is mine. These Chocolate Chip Cookies with Fleur de Sel are chewy on the inside, crispy on the outside, rich and buttery, and full of chocolate chips. They are sprinkled generously with Fleur de Sel before baking to make all the flavors pop and give them an incomparable taste.
This Plum Moelleux Cake recipe was destined to be shared quickly on my Instagram… But following the success of it, I decided to share it on the blog as well, so no one misses out on the goodness! A “moelleux” is a French cake made with the simplest of ingredients and a generous amount of butter, for a melt-in-your-mouth texture. The crumb is rich and a little dense, which makes it the perfect vessel for ripe Summer fruits likes blueberries, apricots and plums. I make this recipe with apricots every Summer, …
I do love a good French yogurt cake during any season. And today’s late Summer version includes ripe seasonal blueberries paired with the tang of fresh lemons. It’s moist, zesty and has just the right amount of fresh ripe blueberries. As with most French yogurt cakes, this Blueberry Lemon Yogurt Loaf is an easy and foolproof recipe to make at home. The small trick here is to lightly toss the blueberries in flour so they don’t sink to the bottom of the pan while baking. This ensures the blueberries are …
©2023 All Right Reserved.