Part slushy, part milkshake, Ina Garten's summery take on everyone's favourite wintry mug is a serious crowdpleaser.
A traditional-style corn cake topped with a sweet guava paste - it hits the sweet spot warm or cold. Buen provecho!
For when all-out decadence calls. This pie is super simple to make, with plenty of fun layers to keep you going back for more.
Everything you love about the gooey-centred, golden-topped pie - in bar form. Thank you, Ina Garten!
A recipe that takes time (to cook the semolina on the heat) and attention (so you do not burn it!) and, in the end, a flavour with a hint of toasted grain and...
Well worth the trouble of making, this sesame–almond paste is a simple and delicious treat.
One of the most popular exports of Scandinavian cuisine is the humble cinnamon bun.
This Cape Town take on the Italian classic pairs cardamom, rose syrup and chocolate for a fragrant spin.
A three-layered bar with a shortbread bottom, halva in the middle, and a glossy tahini caramel on top.
The secret here is to slightly under-bake the cookies, which keeps them soft and fudgy.
Dial up your love of cake and spice with this family favourite that calls on preserved pumpkin and lime zest to seal the deal.
Traditionally baked by Ashkenazi Jews for Rosh Hashanah (Jewish New Year), honey cake symbolises the hope of a ‘sweet’ and prosperous new year.