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Recipes with Whole Wheat Pasta

The best vegan bakeries in Toronto

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Like gluten-free dishes, vegan baked goods sometimes have a bad reputation. How do you even make a delicious cake without eggs, whole milk or butter? Fortunately, thanks in part to innovative recipe development from some of the city’s most renowned pastry chefs and bakers, excellent vegan bakeries are popping up across Toronto selling everything from vegan-friendly donuts to dairy-free cream cheese and cinnamon buns. Here are our top tips for the best vegan bakeries in Toronto.

Bloomers

Bloomer’s is a small family-run bakery that has been known for its fancy donuts such as the campfire s’mores and strawberry cake since 2014. The most popular items on the menu include the cinnamon buns, the three-bit dark chocolate brownie, the peanut butter stout cookies, and the blueberry oat muffins. Bloomer’s also has an assortment of gluten-free treats, including cupcakes, carrot bread with cream cheese icing, and an assortment of biscuits like sprinkles and chocolate chips. The bakery produces all vegan donuts and baked goods from unbleached flour, organic milk milk and organic cane sugar and uses certified organic and GMO-free products.

Bunner’s Bakeshop

Bunner’s Bakeshop, with two locations in the Junction and Kensington Market districts, has been considered one of the best vegan bakeries in Toronto since 2010. The goodies here, like the freshly baked and sticky cinnamon buns, are so good that you couldn’t think of any better if you never thought twice about the dairy-free buttercream frosting. Bunner’s is not only vegan, but also 100 percent gluten-free, so that people with gluten intolerance don’t have to go without a sweet tooth. Bunner’s sells a wide variety of cakes – including wedding cakes, party cakes, cupcakes and cheesecakes – as well as traditional baked goods such as cookies, pies and cakes, muffins, brownies, scones and bread.

Sweet Hart Kitchen

What began as a way to bridge the gap between plant-based foods and childhood candy cravings has blossomed into one of Toronto’s most popular vegan and gluten-free bakeries. Sweet Hart Kitchen naturally sweetenes all of its baked goods with real whole ingredients. All treats promise to be free from animal products, gluten, refined sweeteners, palm oil, artificial flavors and artificial colors. Sweet Hart’s menu includes raw or baked cakes and cupcakes, a selection of keto-friendly products like the fudge brownies or cinnamon rolls, raw bars like the chocolate raspberry wheel, and even savory items like pizza rolls and vegetable quiche. Most products are in the $ 3 to $ 5 price range, with the exception of whole cakes, making this one of the most affordable and healthiest bakeries in Toronto’s Kensington Market neighborhood.

The Butternut Baking Co.

The Butternut Baking Co takes a modern approach to classic baked goods, using a combination of gluten-free, low-carb, and naturally-sweetened recipes. Although the bakery is currently closed to walk-in service, anyone looking for paleo, vegan or gluten-free goodies can still order everything online for weekly pickup or delivery from Thursday to Saturday. Currently, the Butternut Baking Co. menu includes a range of mini donuts, a variety of delicious grain and gluten free cookies, lemon cakes, mini cinnamon buns, cupcakes, and Nanaimo bars.

Tori’s bakery

After opening in 2012 as Toronto’s first plant-based café, Tori’s is now a household name for vegan goodies that taste like real taste. All baked goods are made from natural, regional and seasonal ingredients. While the robust menu offers baked goods such as biscotti, a selection of biscuits, breads and tarts as well as cinnamon rolls, donuts, squares, scones and cupcakes, Tori’s is best known for its extraordinary cakes. Aside from more classic cakes like the chocolate fudge brownie cake, you can’t miss breathtaking creations like the margarita cake made from Vancouver Island sea salt flakes.

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Recipes with Whole Wheat Pasta

What to Eat On Juneteenth: Recipes, History, and More

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It’s turn up time everyone! The tenth of June, which commemorates the day of emancipation, is fast approaching. This year we’re serving up ribs and watermelon with facts. A bit of cultural history with your corn bread.

If you would like to be invited to the barbecue evening, then you should know what the celebration is about. A great way to get yourself involved without making a commitment is to learn about the history of certain cultural holidays, and the Juneteenth is no exception.

Here’s a closer look at four of the most popular Juneteenth foods – and why so many of them are red.

Red soda is basically the official drink of the Black Cookout – Juneteenth or otherwise. The Juniteenth celebrations range from red drinks from cherry kool aid to strawberry iced tea and everything in between.

I remember drinking a syrupy homemade strawberry lemonade from a red solo cup with little sticky hands as a kid. I didn’t know why then. The color red is often said to represent the blood of our enslaved ancestors. But like all aspects of African American history, the tradition of celebrating with red drinks has roots pre-slavery.

The original red drink was brought back from West Africa by enslaved people generations ago, where the red petals of native hibiscus flowers were combined with mint or ginger to make a drink called bissap, or hibiscus tea.

Bissap is Senegal’s national drink today, although it is widely used under different names in other countries. In Nigeria it is called Zobo, in Sudan and Egypt it is known as Karkade.

Regardless of what it’s called, this red drink is widely known for its calming effects (it has been shown to help lower blood pressure!) And its refreshing taste. So when you toast freedom with a cup of red soda, think about how it came about!

Another red food, tender and meaty, cherry-glazed ribs, is a staple of June barbecues, because in the pre-war south, enslaved people weren’t allowed to have such delicious cuts of meat. Instead, they were fed small bits of leftover meat – the undesirable, inferior leftover meat that white people would not eat (read: tremors).

With generations of blacks cooking from a place of scarcity, it makes perfect sense that ribs, one of the meatiest parts of the animal, are now a staple in black cookouts. They are a symbol of progress in access to food in the black community and of our freedom of choice. And of course the color red is symbolic in West African cultures as a sign of spiritual power.

That is why we coat our meat on June 10th in bright red, spicy cherry barbecue sauces that remind us of our cultural origins throughout the day.

Red Velvet Cake is a black food with origins from the 19th century. While the Waldorf Astoria has tried to take responsibility for this decadent, velvety cake, Red Velvet Cake is, in many ways, as ingrained in black history and community as the June 16 celebrations themselves.

Many common ingredients in cake (such as chocolate and pecans) are of African origin or are common in predominantly black communities. The color red reappears here, with links to black resilience amid intense oppression and submission. The cake was especially popular during the Depression period as a unique and luxurious dessert that could be made with limited resources.

The red color of the traditional red velvet cake comes from a chemical reaction between cocoa powder, vinegar, and buttermilk, but today food coloring is often added to it – just to make sure it’s distinctive and undeniable red Velvet cake. And on Juneteenth, it’s one of my favorite red foods.

Watermelon has become a staple in June because of its bright red flesh. It’s a must have at any Juneteenth celebration. Rev. Dr. Ronald Myers, director of the National Juneteenth Observance Foundation, even called it “one of the oldest traditional foods on Juneteenth”.

After emancipation, many free black Americans built and sold watermelons, making the fruit a symbol of self-sufficiency for blacks, while white people made it an ugly stereotype.

The serving of watermelons – often in the form of a salad – at today’s Juneteenth celebrations is a delicious and refreshing statement. By undermining a racist stereotype in partying, we embrace our freedom and refuse to let that stigma stand in the way of our enjoyment of a harmless fruit.

There is an incredible legacy in American food culture that has been led entirely by people of color. As you chew that Juniteenth on all the delicious grilled dishes, remember to appreciate the intricate story that made it possible to create, perfect, and celebrate all of these foods! And if you’re like me, bring pants with an elastic waistband.

Amiah Taylor is a black essayist with side lines in The Observer, Greatist, NBC LX, Well + Good, Carefree, and Haunt Publishing’s upcoming gothic horror anthology When Other People Saw Us, They Saw the Dead. She is also a student of science writing at Johns Hopkins University. You can follow her reading and food adventures on Instagram.

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Recipes with Whole Wheat Pasta

17 Easy Pasta Recipes That Are Healthy For You

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Pasta is one of those meals that really never goes out of style. It’s easy to make and can be customized in many different ways – what more could you want? And while pasta often has a bad rap for not always being the healthiest food, we’re here to prove it isn’t. We’ve rounded up some of our best and oh-so-easy pasta recipes that you wouldn’t believe would be good for you too.

From a variant of the classic spaghetti to different variations of Fettuccine Alfredo, you can eat seconds and thirds without feeling guilty, here are 17 easy ones Pasta recipes that are really tasty and nutritious.

And for more, don’t miss these 15 classic American desserts that are deserving of a comeback.

Mitch Mandel and Thomas MacDonald

There’s really nothing quite like a bowl of spaghetti. Here we pick up the basic pasta dish with a few strips of bacon, which give the pasta just the right amount of meat flavor that goes perfectly with the tomatoes and the spicy spiciness of the pepper flakes.

Get our recipe for spaghetti with spicy tomato sauce and bacon.

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Healthy Fettuccine AlfredoMitch Mandel and Thomas MacDonald

Fettuccine Alfredo is known as the creamiest pasta dish thanks to the heavy cream and excess butter that is used. But that often means that it’s loaded with loads of calories and fat. In this version we turn to a bechamel instead, which still makes a thick, creamy sauce, just without all of those calories.

Get our recipe for Fettuccine Alfredo.

CONNECTED: Your ultimate restaurant and supermarket survival guide is here!

Garlic prawn scampi recipe with linguine on a marble counter with squeezed lemonKiersten Hickman / Eat this, not that!

Garlic fans, this pasta dish is for you. It doesn’t use many ingredients either, which is always a plus when preparing a more sophisticated dish like this one. In addition, these scampi replace the dry white wine you normally find in shrimp scampi with vegetable broth, which gives the pasta a nice salty finish.

Get our recipe for Prawn Scampi with Linguine.

Healthy Baked ZitiMitch Mandel and Thomas MacDonald

Baked ziti is a classic comfort dish and it’s basically simple – just pasta with red sauce, coated with cheese and maybe some meat mixed in. However, if you order this when you eat it can result in a pasta that. is high in saturated fat and, you guessed it, calories. With this recipe, you can easily make a healthier version at home that tastes just as delicious.

Get our recipe for baked ziti.

Paleo linguine with musselsMitch Mandel and Thomas MacDonald

Well, this is a seafood based pasta dish that you will want to make over and over again. And in case you’re wondering, this linguine is heavy on the mussels, which gives this dish a tastier and healthier taste.

Get our recipe for linguine with mussels.

Healthy sesame noodles with chickenMitch Mandel and Thomas MacDonald

A box of fettuccine is really versatile! We think of this recipe as a salad where the noodles stand for salad. Mix some protein along with as many vegetables as you want and toss everything in a light but tasty dressing for a quick, good-for-you pasta dish.

Get our recipe for Asian-inspired sesame noodles with chicken.

Pasta salad with butternut squashWaterbury Publications, Inc.

Put simply, this butternut squash noodle salad recipe is going to be a game changer. Full of protein and fiber, it’s a pasta salad you’ll love to have for lunch all week as it can be easily prepared in a mason jar beforehand.

Get our butternut squash noodle salad recipe.

a pan of taco noodles with a spoon, cotija cheese and sliced ​​avocadoWaterbury Publications, Inc.

The special thing about this dish is that it really combines the elements that you know and love about tacos – spices, spices and cheese – and combine them in pasta form. It’s the best of both worlds! This recipe features black beans and ground beef which, along with whole wheat pasta and vegetables, has 19 grams of protein in each serving.

Get our Recipe for One-Skillet Taco Pasta.

Low Calorie Bolognese Fettuccine TurkeyMitch Mandel and Thomas MacDonald

A slow cooked meat sauce mixed into fettuccine is always a perfect combination. Here we turn to a turkey-based Bolognese sauce for a healthier pasta dish you’ll want to make every week. And there is nothing wrong with that!

Get our recipe for Turkey Bolognese with Fettuccine.

Healthy loaded alfredo with chicken and vegetablesMitch Mandel and Thomas MacDonald

Here is another variant of an alfredo sauce-based pasta. Thanks to the addition of chicken, broccoli, mushrooms, and sun-dried tomatoes, this one is far more nutrient-rich than anything you’d find in a restaurant.

Get our recipe for Loaded Alfredo Pasta with Chicken and Vegetables.

Vegetarian 3 cheese ravioli with cherry tomatoesMitch Mandel and Thomas MacDonald

Preparing ravioli is not as difficult as you might think, and here you will experience a pasta dish made from three different types of cheese that is still light and does not put you in a coma afterwards. Creamy ricotta, smoky mozzarella and spicy parmesan combine to create a pasta dish with just over 500 calories.

Get our recipe for homemade 3-cheese ravioli with cherry tomatoes.

Healthy spinach ham and cheeseMitch Mandel and Thomas MacDonald

Mac and cheese will forever be one of the easiest pasta dishes anyone can master. Here we introduce ham, spinach and cherry tomatoes, which give the dish a big health boost. You can swap broccoli for spinach or turkey for ham if you want – it’s up to you! The essence of this dish is that it is a healthy mac and cheese that makes for a filling meal.

Get our recipe for Mac and Cheese with Spinach, Ham and Tomato.

CONNECTED: The easy way to make healthier comfort foods.

healthy spaghetti meatballsMitch Mandel and Thomas MacDonald

It’s no secret that turkey is much leaner and more tender than the traditional beef, pork, and veal meatballs. When you go the turkey route, you cut down on calories while adding a lot of flavor to your spaghetti dish.

Get our recipe for spaghetti and turkey meatballs.

Healthy broccoli raven orecchietteMitch Mandel and Thomas MacDonald

This classic dish combines broccoli raven with lean streuselwurst and orecchiette, the popular small pasta bowls that perfectly scoop the sauce forever. And don’t worry if you don’t have a raven on hand, because regular broccoli also works fine.

Get our recipe for orecchiette with broccoli raven.

Crock Pot Beef Ragu Recipe with Pappardelle Pasta and grated ParmesanKiersten Hickman / Eat this, not that!

What makes this beef ragout pasta dish a pasta dish that you will no doubt add to your weekly dinner is that it is a dump-and-go crock-pot recipe that is perfect for prep and freezing for later. And with the beef on pappardelle noodles and some grated Parmesan, you can prepare yourself for a restaurant-worthy dinner.

Get our recipe for a crock-pot beef ragu.

Healthy prawns from diavoloMitch Mandel and Thomas MacDonald

Believe it or not, seafood pasta is usually the worst type of pasta you can order when eating out. Typically, a shrimp-based pasta dish drowns in a sauce made with way too much butter, cream, and cheese. So we’ve done the opposite here, focusing on the shrimp and all of their nutritional benefits. In this recipe, the prawns are prepared with chopped tomatoes, white wine, and a pinch of red pepper flakes all over the pasta for a meal that feels indulgent with far fewer calories.

Get our recipe for Prawns Fra Diavolo.

Healthy Red Pepper AlfredoMitch Mandel and Thomas MacDonald

We know another Fettuccine Alfredo, but there really are so many ways to prepare this dish. This recipe starts with a bechamel sauce and then mixes it with roasted red peppers, creating a lighter alfredo sauce that is far fewer in calories.

Get our recipe for Buttery Red Pepper Fettuccine Alfredo.

For more, check out these 108 most popular sodas, ranked by toxicity.

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Recipes with Whole Wheat Pasta

40 Apricot Recipes That Celebrate the Underrated Summer Fruit

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When summer comes everyone thinks of the same place: peaches, berries and corn. This year we urge you to make space in your farmer’s market bag for apricots, one of the most underrated summer fruits on the market. Not only are they a great source of potassium, vitamins, and even protein, but they taste divine too. They’re almost like a sweet and sour peach and plum hybrid (after all, they’re a type of stone fruit). Here are 40 apricot recipes for this season that put the products first.

CONNECTED: 23 nectarine recipes for this summer because they’re every bit as tasty as peaches

Behold, the summer equivalent of a Thanksgiving turkey. This beauty is more than impressive and soaked in a simple white wine sauce. Did we mention it comes together in just an hour?

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Sure, you’ve never eaten raw apricots. But chances are you’ve eaten dried in trail mix or granola before. Here they give the bars a certain sweetness in addition to tart dried cherries.

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Exactly the dessert for the garden party you’ve always wanted to plan. Thanks to its juicy, delicate texture (thank you, juicy apricots), the gluten-free masterpiece doesn’t even need frosting.

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Why should lemon and lime have all the fun? Cloud-like meringue on an apricot filling with four ingredients is just as delicious.

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You and quinoa go way back. But have you heard of Freekeh, an ancient grassy grain made from sun-dried, roasted green wheat? It goes perfectly with ripe apricots, spicy halloumi and roasted pistachios.

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Dried apricots + whole almonds + four staples from the pantry = the easiest homemade candy ever. Don’t be shy with the desiccated coconut coating.

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This fruit-crowned stunner is so naturally beautiful that it just needs a touch of pistachio and powdered sugar before serving.

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The fruits are gently simmered in vanilla-lemon syrup before adding cognac. Serve with vanilla ice cream, whipped cream, or custard.

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Apricots are most delicious in summer. Thankfully, dried apricots hold us up in the off-season, like in this Insta-worthy fall salad.

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Cinnamon, honey, and a pinch of Ras-el-Hanout spice (also known as the spice mix that’s popular in Morocco, Algeria, and Tunisia) add the Moroccan influence to your home.

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For Valentine’s Day we fill them with raspberry jam, but apricot jelly would taste just as delicious. If the jam you have is too chunky, blend it in the food processor to smooth it out before filling the biscuits.

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Whether on ribs, pulled pork, burgers or grilled tofu, this 15-minute masterpiece deserves a place on your picnic table.

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Complete with tender sweet potatoes and crunchy green beans. The recipe calls for chicken tenders, but you can substitute thinly sliced ​​chicken breasts (or even fish) if you’d like.

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Apricots in the form of jam make a cameo in another cold-weather dish. It is one of three ingredients that make the pork sauce possible.

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You’re only 40 minutes away from this weekday delicacy thanks to an inconspicuous acronym: Russian Dressing.

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How’s * that * for a chic barbecue main course? The chutney is just as flavorful as the meat, as it’s loaded with fresh herbs, ground coriander, and lime juice.

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It’s so easy to cook the couscous until soft and fluffy, then fold in all of the mixes and dressing. (Dried cherries and cranberries would taste great next to the dried apricots, by the way.)

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The ribs are first slowly cooked in beer overnight. Once done, they can be grilled and soaked in the savory sauce.

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Almost all dried fruits fit here as most go well with nuts and cinnamon. Think dates, golden raisins, or dried cranberries.

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One bite and you will never see the store-bought variety like this again. The three-ingredient almond glaze would also taste great over cakes, shortbreads or donuts.

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Apricot jam and delicate rose water are absolute soul mates. But you can also completely break away from tradition and substitute strawberry jam if you want.

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The key to flawless summer skewers: cut the vegetables as evenly as possible so that all pieces cook evenly and at the same speed.

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Any main course oozed with so much melted brie and cream cheese is a dinner after our own hearts.

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It’s basically impossible to screw up this five-ingredient treat, especially since it all starts with one of our favorite shortcuts in the book: frozen puff pastry. Plums, nectarines, and peaches will work here too.

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Choose your fighter: A meat and cheese platter with dried apricots and apricot jam piled high or a vegan cheese board with fresh apricots.

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The sweetness of Hawaiian bread compliments the salty meat and cheese, as does the canned fruit. Bonus points for grilling or pressing in butter.

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Come for the fresh veggies, stick around for the five-ingredient tahini dressing that could serve as a killer chicken or tofu marinade.

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Have you ever tried a plumcot? It’s a cross between a plum and an apricot and, in a word, epic. Baked with cheese and puff pastry, they are even more heavenly.

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Forget the dry, overwhelming pork chops you’ve eaten in the past. These are more than juicy and juicy as they are coated with buttery mustard and apricot glaze before baking.

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Name a more iconic summer duo. Well wait If you’re feeling particularly inspired, replace fresh diced tomatoes with canned tomatoes as they are in season.

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We love an ordinary backyard cheeseburger as much as we love the next guy. But these 40 minute gems blow the usual way out of the water.

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Believe it or not, your kids are not going to complain about this new version of Chicken Fingers. The pankopanade ensures crispness, while canned apricots round off the spicy Dijon mustard perfectly.

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This cereal dish has a Thanksgiving side, between the warm spices and dried fruit. Serve with chicken kebab, Moroccan beef, or lamb skewers.

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Sure, we love the citrus-like, garlic-like prawns and the crunchy, crispy bacon. But we’re really here for the sweet and spicy apricot cocktail sauce.

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BRB, drown us in homemade feta yogurt sauce. Anyone fancy turning this main dish into a handheld by filling a toasted pita with chicken and vegetables?

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Similar to vinegar or pineapple juice, sour OJ in the marinade ensures that the meat is tender and tender.

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Sachertorte is the Austrian equivalent of the American apple cake: it is a national treasure. This version is inspired by the OG, with rich cake and rum-infused apricot jam … but it uses dark chocolate ganache instead of traditionally cooked frosting.

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Homemade almond-vanilla cream meets golden-brown summer fruits. The fluffy, airy whipped mascarpone cream is just the icing on the cake.

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For the uninitiated, amaretti biscuits are a popular type of Italian biscuit made with almond paste, almonds, and apricot kernels. Save the rosemary honey for Greek yogurt, chicken marinades, and more.

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Do you want to make sure the crust doesn’t get mushy under all the juicy stone fruit? Baking the cake at a high temperature ensures that it is baked until it is crispy – and it stays that way.

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CONNECTED: 65 simple fruit desserts for all summer (and also autumn, winter and spring)

You can find even more great recipes in our first cookbook, Only the Good Stuff.

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