Cookies

Sangria Hamentaschen

A pile of sangria hamentaschen sangria hamentashen on a white marble surface with spatters of filling on the marble

Growing up Jewish, we always had Hamentaschen after Purim services. They were always filled with boring flavors, my least favorite of which happened to be the most common – poppyseed. I remember all the adults loved the poppyseed ones, and they are the traditional flavor, but who wants a pie crust filled with poppyseed? Certainly not me! The others were filled with various flavors of fruit jams, but they were just basic, boring jam flavors. Every now and then there was a chocolate-filled option, and in all honesty, that was the only one worth eating. Until now. Because I’ve created a jam filling that will up your hamentaschen game: Sangria Hamentaschen!

Continue Reading
Pies

Margarita Meringue Pie

a fork piercing a slice of margarita meringue pie on a round white plate

I have so much egg white in my fridge right now. It seems like so many of my recipes call for egg yolks that I’ve just been collecting egg whites. I don’t want to waste them, but I don’t know what to do with them other than making meringue. There are so many delicious things to do with meringue, but after a long train of thought, I determined that the best way to use meringue is in a margarita meringue pie! And I have to admit, I was right.

Continue Reading
Cheesecakes

Milk Punch Cheesecakes

Milk Punch cheesecakes on a gold plate topped with gold, purple, and green sprinkles

Mardis Gras is one of those holidays that seems more fun to me from afar. I love the colors and sparkle and immense joy that shines through the photos, and I absolutely love New Orleans, but I’m just not a fan of crowds. I would rather visit New Orleans when I can get to lots of restaurants and try all the food, and not be limited by crowds and chaos. Since I love the idea of Mardi Gras, even though I’ve never been, I thought it would be fun to bring you a Mardis Gras recipe!

A single Milk Punch cheesecake topped with gold, purple, and green sprinkles, with gold and green mardis gras beads in the background
Continue Reading
Sweet

Red Wine Chocolate Creme Brulee

Red Wine Chocolate Creme Brulee in a white ramekin sprinkled with red sanding sugar before toasting with two regular topped creme brulees in the background

I love Valentine’s Day!!! I feel like I say this every year in my Valentine’s Day post, but this holiday gets a lot of hate for being a made-up holiday. Aside from the fact that the holiday is named after a Saint, much like St. Patrick’s Day (which people don’t seem to be complaining about), it’s also a holiday promoting love. We shouldn’t need an excuse to celebrate love, we should be celebrating it every day, but why not have a day that revolves around love?! Plus, I’ll take any excuse for a theme, and to create a delicious dessert like this red wine chocolate creme brulee.

Continue Reading
Sweet

Nutella Cups

Pile of Nutella cups topped with sea salt flakes

I put out a poll in my Instagram story (if you’re not following me at @flourdeliz, what are you waiting for?!) to see if y’all preferred peanut butter or Nutella in a head to head competition! It’s a hard choice because I’m such a huge fan of both. But in the end, in no surprise to me, Nutella won. I mean, given the choice, I’d pick it too! Nutella is basically the nut butter with the chocolate already mixed in. Peanut butter, while delicious on its own, is significantly improved when combined with chocolate. This is why peanut butter cups are so popular – that peanut butter chocolate combo is divine. So if we collectively decided that Nutella wins out over peanut butter, why wouldn’t we want Nutella cups?!

Bowl of Nutella Cups topped with sea salt flakes
Continue Reading