Key Lime Cake
In honor of the last weekend of the summer season and the bright, fresh flavors that come with it, we decided to remix a...
Baking School In-Depth: Fig and Apple Dapple Bundt Cake
A vintage recipe with some serious fall charm, this Fig and Apple Dapple Bundt Cake takes the classic cake and amplifies it with sweet,...
PB&J Scones
Whether served for breakfast, brunch, or afternoon snack, these PB&J Scones will add a touch of whimsy to any occasion. The tender peanut butter-flavored scones are filled...
Espresso and Amaretti Semifreddo
A generous handful of airy almond macaroons, crumbled into pieces and swirled into our Lavazza Espresso-spiked semifreddo, lends pleasing crunch to each refreshingly cold...
Venetian Brioche Buns
These soft, pillowy Venetian Brioche Buns are a favorite in the cafés and pasticcerias of Italy for a reason. Believed to originate in Venice,...
Soft Amaretti Cookies
Derived from the Italian word for bitter (amaro), almond-rich amaretti cookies popped up in Italy in the Middle Ages. Though they can often be...
Maritozzi
Starting with a pillowy dough enriched with olive oil and infused with lemon zest, we filled our Maritozzi with a lusciously light and creamy...
Torta di Susine
A homey cake that celebrates the singular beauty and flavor of fresh plums, this Torta di Susine encapsulates the Italian ideal that fine produce should...
Chocolate Hazelnut Sbrisolona
Traditionally a peasant dish created out of very few ingredients, sbrisolona is a favorite of the Lombardia region, specifically the town of Mantua, near Lake...
Marbled Strawberry Bundt Cake
Bundt of the Month is back and just in time for some sweet summertime celebrations! Starring two summer hits, strawberries and cream, this Marbled...
