In the spirit of the recent Valentine’s Day, Natalie from Lil’ Cookie and I made a pistachio Ferrero Rocher instead of hazelnuts. It turned out so well! GET THE RECIPE Pistachio Ferrero Rocher submitted by Cake Lab
A classic lemon tart with a twist. There’s pistachio and halva inside, and it’s a match made in heaven! GET THE RECIPE Lemon Halva Tart submitted by Cake Lab
I got a postcard from friends. On the postcard there’s a drawing of a lemon meringue pie. On the back, there’s a recipe that just got upgraded. GET THE RECIPE Lemon Mint Meringue Pie submitted by Cake Lab
Basbousa, or as it’s called in my home, nammoura, is a sweet and juicy semolina cake that my dear mom used to bake in my childhood. GET THE RECIPE Mom’s Basbousa submitted by Cake Lab
This Christmas I didn’t take out my tree from its box. This year I prepared a Christmas tree chocolate mousse which I decorated with colorful sprinkles. GET THE RECIPE Christmas Tree Chocolate Mousse submitted by Cake Lab
After experimenting with different combinations of ingredients I finally landed upon the perfect recipe for pistachio sufganiot. GET THE RECIPE Pistachio Sufganiot submitted by Cake Lab
Sugar and cinnamon donuts based on Kardemummabullar recipe, which is a swedish yeast pastry baked and coated with cardamom. GET THE RECIPE Swedish Donuts submitted by Cake Lab
A praline take on Pierre Hermé’s best macaron, the Mogador, a macaron filled with passion fruit and milk chocolate ganache. GET THE RECIPE Chocolate Passion Fruit Pralines submitted by Cake Lab
Make maple cream from maple syrup only: heat the syrup, let cool and then stir, for about an hour! Then put it to good use and make cookies. GET THE RECIPE Linzer Cookies with Maple Cream submitted by Cake Lab
A mousse cake in three layers: A brownies base with peanuts, dark chocolate mousse in the middle and then a delicate peanut butter mousse on top. GET THE RECIPE Peanut Butter Chocolate Mousse Cake submitted by Cake Lab
