Claudia&Julia's Blog

It's cookie time, and we can agree they look beautiful with icing to decorate them. Icing is all about consistency, and it's as easy to make as mixing sugar and egg white. If you haven't tried it yet, with all the explanations in this post about how to make cookie icing, now is the time to start.

Just hearing “coconut bread” sent me to investigate. After seeing several recipes that piqued my interest and doing several tests, I can fully approve and am eager to share this delicious, easy, and delicate recipe for making these coconut buns. The result is buns with a light coconut flavor, incredibly tender, with a thin crust, and truly delicious.

What do you do when you have leftover shortcrust pastry that you had to trim off a tart? Or if you have some pears in the fruit bowl giving you puppy eyes to enjoy as you please? Today I bring you a super impressive recipe you can prepare in 3 minutes and enjoy in no time: baked pears with oats and shortcrust pastry. A delicious indulgence!

Cheesecake is a classic because it’s a super easy dessert to make and is always welcome after any meal. Today I bring you a version that turns out perfectly: a creamy cheesecake that tastes delicious with jam inside. We make it with a cookie crust which, although it adds a few extra minutes of initial prep and baking, is worth making—how delicious cheesecake with a cookie base is!

We’ve been celebrating the discounts at Nordic Ware, and I’m joining the celebration with this Coconut and Vanilla Loaf Cake topped with salted caramel glaze — it turns out amazing. To pay tribute to the brand, we bake it in a Nordic Ware Loaf Cake pan (I used the Heritage Loaf Cake), which lets you achieve a beautiful finish with no fuss, since the pan does all the work to give it that lovely shape.

You can make mini blondies in Nordic Ware mini-bundlettes molds! This caramel blondie recipe is utterly delicious and gives you a bite ready in no time. Its buttery flavor and the aroma of brown sugar are delightful, and it’s a great way to present classic blondie bars in a beautiful format, thanks to the finish the Nordic Ware mini-bundlettes mold provides.

You'll regret making these mató muffins! Because you'll want to make them over and over. I must warn you that these mató muffins (or, if unavailable, ricotta) filled with jam and topped with an almond flour crumble are some of the tastiest I've made — I think I've found my perfect recipe!

With these chilling chocolate spiders, more beyond preparing a Halloween recipe, you'll make some little chocolate and peanut cakes delicious.

There are many lemon cakes, but the truth is that this lemon and almond cake is one of the most popular at home. I also make it with a quick and simple lemon glaze, which besides finishing it off nicely for presentation, further enhances its lemon flavor. It’s a gluten-free cake recipe, ideal for anyone looking for alternatives to wheat cakes.

You can’t go another autumn without trying these pumpkin mini cakes. You’ll be in heaven for how tender and moist they are! These cannelés are not only super cute to present on the table; by incorporating one of autumn’s star ingredients they’re a safe bet for this season.

Today, in old-fashioned desserts: Meringue mille-feuille! Yes, it may be one of the oldest sweets in history, but for that very reason you're sure to have more than one anecdote to tell when it comes to these delicious puff pastries.

Back to basics! The yogurt cake is one of the quickest solutions to any need to have a fluffy and treat-ready cake ready in no time. You mix all the ingredients and into the oven. Just like that! And everyone always loves it.