Sicilian Cassata Torte

Google “cassata” and the results will range from a marzipan wrapped sponge to a multicolored ice cream log, but this Sicilian Easter tradition is the real deal. I’m not going to lie, this cake (or pie? tart?) is time intensive but oooh man is it worth it. Silky, citrus scented ricotta filling studded with chocolate and pistachios, sandwiched between layers of rich chocolate cake and wrapped in a buttery shortcrust… honestly, it’s everything you could ask for in a dessert.

This recipe is modified from Cettina Vicenzino’s beautiful Sicily cookbook – her storytelling and recipes have brought me so much closer to my Sicilian roots that it’s got me planning an escape route across the Atlantic as we speak.

Read on for the recipe!

Sansa Stark’s (Vegan) Lemon Cakes

4 / 13 / 194 / 13 / 19

We’ve waited two years for this day, and it’s finally here. The final season of Game of Thrones is TOMORROW! And I’m celebrating the same way I do whenever I’m excited about anything: I’m baking. Sansa’s lemon cakes are probably the most recognizable food from the show, probably because most of the other options aren’t super appetizing. But I’ve got to say the Lady of Winterfell has amazing taste. These cakes are deliciously moist, lemony, and not too sweet. Also, they’re adorable. So serve them at your next GOT watch party with some strong red wine. Or you can make them for a less nerdy purpose. Read on for the recipe!

Fresh Berry Pavlova

4 / 1 / 19

As a dessert that is both beautiful and good for you, it’s fitting that Pavlova is named after one of the world’s most prominent ballerinas. Pavlova was named after Russian ballerina Anna Pavlova on a tour she took to New Zealand & Australia. Both countries now claim that the dessert is their own creation – which by itself tells you how great it is. (I am not going to take sides in this fight, but if you want to learn more, look here ). This dessert is just as whimsical as its namesake suggests.

Vegan Curry Carrot Soup

3 / 23 / 193 / 23 / 19

When I got the idea in my head to make soup last week, I honestly had a very tough time figuring out what I wanted to make. I knew I wanted something creamy, but often I feel like a creamy soup can be bland, or get boring after a couple of spoonfuls. That’s not true at all with this one. The carrot is the perfect carrier for a medley of spices that create a complex (but not too hot) flavor profile. All of this to say, I ran out of leftovers too fast and I am going to make more right away. Keep reading for the recipe!

Frozen Mixed Berry Pie

3 / 14 / 193 / 14 / 19

Happy Pi Day!! Some people may not think of it as a real holiday, but any day that is an excuse to eat dessert counts as a holiday to me. Especially when that dessert is PIE. Think about it, Pie is one of those foods that can really be anything. Sweet or savory, fruity or chocolatey, healthy or very, very unhealthy. But this time I wanted to go with a classic – because what could be better for pie day than a bright and juicy berry pie with a flaky, golden crust? If I were you, I would keep reading because you should make this right. Frikin. Now.

Brown Butter Pan-Banging Chocolate Chunk Cookies

3 / 11 / 193 / 11 / 19

Before I start: full credit for this recipe goes to Sarah Kieffer of The Vanilla Bean Blog. I feel like she’s gotten into my brain lately because every time I’m craving something chocolate, somehow I stumble upon a picture of her gorgeous, dinner plate sized, melty chocolate cookie and I finally just had to make them – but with just a liiittle bit of a twist. I replaced the butter in the recipe with brown butter for a cookie that is crispy on the edges, gooey in the center, and rich with flavor.