Probiotic Pineapple Tepache
This is a Mexican fermented pineapple drink that is fresh, full of probiotics, and slightly fizzy. I especially love this drink because it uses the pineapple skins and center that usually go to waste, and it always makes me happy to use every part of a fruit.
Normally, it is made with piloncillo, which is an unrefined, caramel-like sugar, but I did not have any on hand, so I just used white sugar resulting in a more clear liquid in contrast to the dark liquid you would normally see in traditional tepache. It was very delicious and makes a perfect drink to go with your next Mexican dinner night.
Lemon Posset
These are zesty, refreshing, and a really cute way to serve a dessert using the whole fruit. If you love lemons, this is a must-try, and it’s a great way to use up lots of lemons!
Olive Oil Cake Topped With Mascarpone and Berries
There’s something about baking with olive oil. It leaves the cake with a rich, moist crumb and a touch of bitterness. This olive oil taste goes so perfectly with the sweet berries and mascarpone cream. If you have never tried an olive oil cake before, I would highly suggest trying this one.
Blueberry Cheesecake Brioche Buns
These golden, pillowy soft brioche buns are filled with cheesecake centers and topped with blueberries. I served these at my birthday party a year ago, and people still ask me for the recipe. It’s the perfect summer bake for a brunch or coffee date.
Almond Butter Stuffed Dates
Such a simple thing to make but is a delicious, healthy snack or dessert when you’re looking for something that tastes like nutty caramel.
Apple & Pear Crumble
The cosiest dessert for a cold winter’s day. One of those classics that feels like a hug on a plate.