Leftover Cranberry Sauce meets crisp, buttery shortbread, studded with fresh rosemary. Only slightly sweet with little bites of salt, this day-after-Thanksgiving snack eats more like a savory nibble than a cookie. Use our Bourbon Vanilla Cranberry Sauce or Ginger Pear Cranberry Sauce for the filling – both work well with the buttery-herby cookie.
Arroz con leche, “rice with milk,” is a big bowl of decadence made by simmering rice in milk and sugar until it becomes creamy and tender. Traditionally flavored with cinnamon, we bring in our year-round favorite Pumpkin Pie Spice for a nice, warm punch of spice. Raisins are traditional, too. (Hang in there anti-raisin friends…they’re...
Dulce de Leche Cookies or Alfajores are found throughout Spain, South America, Mexico and the Caribbean. These delicate, sandwich cookies feature crumbly layers with a luscious dulce de leche filling. We leaned on convenient, canned dulce de leche for the filling and upped the salt a tad in the dough to offset the sweetness. We...
Sweet, jammy balsamic cherries over fresh peaches, served with a scoop of creamy ice cream? Heavenly. The cherries cook down in a balsamic glaze thanks to our Peach White Balsamic Vinegar. When the hot, sryupy cherries hit those fresh peach slices, they soften just a bit. The creamy, cold ice cream ties it all together....
A fool is a classic, light and creamy British dessert that includes berries or stone fruit folded into sweetened whipped cream. This strawberry fool is simple to make and is a must during the peak of strawberry season. Or not. Because the strawberries are cooked into a compote, frozen strawberries are the perfect stand in...
Icebox cakes are sort of the less fussy cousin of of Trifles and Charlottes. These quick desserts lean on store-bought graham crackers for their structure. For the filling, we lean on our Blueberry Ginger Sauce for some big, beautiful berry sweetness. Cool, refreshing plus it’s prepped ahead of time. What’s not to love?
This dessert from columnist and food wizard J. Kenji Lopez Alt is a tart-creamy-sweet-salty summertime dream. Salty, buttery Ritz crackers make for the foundation of the dessert. The lime helps offset the rich-sweet condensed milk and heavy cream. Our only add-in is Heilala Pure Vanilla Paste and Pure Lime Extract to enhance the buttery flavors...
Store owner Anne remembers this vintage cake from her childhood. She also recalls making it for her family, but she used a store-bought yellow cake mix. For this version, we parted ways with the cloying sweetness of cake mix and made this traditional version. Part pound cake, part coffee cake, a ribbon of dark brown...
Vegans and dairy-free, cashew cream blitzes into a sweet or savory spoonable sauce that subs in as mayo, sour cream or a Delectable Base for Broccoli. In this sweetened version, we use maple syrup and Traditional Vanilla Extract. Use it as you would whipped cream on top of cake or fruit. The beauty of the...
Tarta de Santiago is a Spanish almond cake that’s a dream to make and even dreamier with each bite. This cake is naturally gluten free and has lovely brightness from orange zest and full rich almond flavor thanks to Pure Almond Extract. It’s delicate and just perfect for pairing with coffee or tea. Are you...