Medjool dates and toasted pecans in an old fashioned brown sugar loaf cake. (in Spanish)

The fudgiest hazelnut dark chocolate brownies ever. Gluten-free.

A shortbread base topped with dried fruits and nuts in a butterscotch sauce. The best!

A killer potato salad with pesto, peas and quail eggs. The best.

The creamiest cheesecake you´ll ever taste!

All the flavors of a chocolate chip cookie in this amazing ice cream.

Pastel Azteca. Layers of crisp tortillas with creamy chicken, corn, tomatoes, spices and melting cheese.

Fresh figs, walnut cream and honey fill a graham cracker crust.

A fudgy vegan chocolate cake topped with 2-ingredient chocolate mousse and fresh berries

A butter sour cream cake with caramel pears and pecans. The best upside down cake ever.

Red chiles with garlic, carrots and apples are cooked with sugar and vinegar until thick.

Toasted brioche, a mixture of creamy mushrooms and a luscious poached egg on top. Sprinkled with herbs.

Braided Challah bread filled with cinnamon sugar.

Full of pears, ground almonds, and glazed with lemon, this is the perfect cake for a cup of tea or coffee.

Dark chocolate cake with almond flour and a touch of kahlua. Served with fresh raspberries. Gluten free.

Chocolate financiers made with almond flour, egg whites, and powdered sugar. Perfect sweet, fudgy morsel!

Unbelievably decadent congo bars. A layer of blondie with walnuts, a layer of brownie and dulce de leche sauce.

Buttermilk layers filled with dulce de leche and hazelnut praline, and covered with cream cheese chocolate frosting.

Pierre Herme for crumbly sweet and salty shortbread cookies with olive oil.

A cinnamon swirl bread with dried strawberries you will love. Makes the best breakfast toast!

Lemon cake, with polenta, ricotta and honey in the batter, and served with blueberry sauce.

Simply amazing cookies, flavored with coffee, studded with white and dark chocolates, toasted hazelnuts and dried apricots.