close

Pastries

struffoli

Struffoli (Italian Honey Balls)

Originating from Italy, Struffoli is a delightful dessert that has captured the hearts and palates of people worldwide for decades. This bite-sized delicacy consists of small dough balls, typically fried until golden and then coated in honey. Struffoli’s origins can be traced back to the regions of Campania and Calabria, where it is often enjoyed […]

apple turnovers

Apple Turnovers (Chaussons aux Pommes)

An apple turnover is a classic pastry that has been enjoyed for centuries. And I get it, what’s not to love? These beloved sweet treats are a favorite among many, due to their flaky, buttery crust and sweet, spiced apple filling. But where did these delectable pastries come from, and when is the best time […]

wild mushroom Pithivier

Wild Mushroom Pithivier

Let’s talk about true culinary decadence–a mushroom Pithivier. And if you’re staying in, it’s the perfect recipe to ring in the New Year. This gorgeous, golden-brown, wild mushroom Pithivier is a mushroom lover’s dream come true. Flaky, puff pastry filled with a wild mushroom and crème fraiche filling that is outrageously addictive. And if you still […]

vegan chocolate croissants

Vegan Chocolate Croissants

I doubted this was even possible, but boy, was I pleased with the outcome. Vegan chocolate croissants, made with homemade, dairy-free puff pasty. Yes, you read that correctly, these are vegan. This recipe is for my remarkable niece Maddie who loves sweets but must navigate, the often challenging, world of food allergies. Traditional Puff Pastry […]

vanilla bean scones

Petite Vanilla Bean Scones

Starbucks petite vanilla bean scones will forever have a special place in my heart. Both my boys LOVED these scones when they were little. A treat they would sometimes get when we were out walking or for bribery when flu shots were needed. Scones came to the rescue in all sorts of wonderful ways throughout […]

Danish pancake balls

Danish Pancake Balls “Aebleskiver”

Danish Aebleskiver, also known as Danish pancake balls, is a traditional Danish food served during Christmas. The center of these Danish pastries is soft and fluffy, almost creamy. The crust is crisp and slightly browned and the apple filling is sweet and tangy. In Danish “Aebleskiver” simply means apple slices which are the most traditional […]

croquembouche

Croquembouche

This is what happens when your kids watch Gordon Ramsay’s MasterChef Jr, and this is why I love cooking shows.  Never in a million years would have I thought to make this recipe with my kids (ages 7 and 9 at the time), yet I did. The results were surprisingly decent.  Croquembouche pronounced “croquet-en-bouche”, is a beautiful […]

apple strudel

Frosted Apple Strudel

I bet you had no idea I’m part German. I used to think that’s where my love of apple strudel came from. But truth be told, strudel is not German. This iconic pastry is most often associated with Austrian cuisine and can be traced back to the 17th century. The first handwritten recipe for a […]

buñuelos

Mexican Buñuelos

I am a sucker for just about anything with cinnamon and sugar. A favorite childhood treat was warm buttered toast with a generous dusting of cinnamon-sugar, what’s not to love? This was a comfort food to me and something I would choose over chocolate any day. Some things never change. I’m still a cinnamon and […]

Elephant Ears

Elephant Ears (Palmier Cookies)

For those that don’t know, these are Elephant Ear cookies, or French Palmier cookies as they are more formally known. But these crispy, buttery, elegant cookies are a childhood favorite and ones I love to make during the holidays. Made with puff pasty (also known as pâte feuilletée), these rich cookies dusted lightly with sugar and […]

chocolate-raspberry walnut rugelach

Chocolate-Raspberry Walnut Rugelach

These chocolate-raspberry walnut rugelach are by far one of my favorite cookies. Within the history of Jewish foods that have traveled across continents, there are many examples of flavor changes and other adaptations, rugelach is one of them. What is Rugelach? Rugelach, pronounced “ROO-gəl-əkh“, for those unfamiliar, are crescent-shaped, yeast dough pastries with a variety of fillings […]

Din Tai Fung chocolate Xiao Long Bao

Din Tai Fung Chocolate Xiao Long Bao

My family’s love of Din Tai Fung is no secret. I did a copycat recipe of their chilled cucumber salad (a true favorite) and to this day, this simple dish, remains one of my most viewed blog posts. I think that says something. Din Tai Fung has a cult-like following and for good reason. Their soup […]

strawberry hand pies

Strawberry Hand Pies

My thoughts on pies are no secret: I’m not a huge cooked fruit person, I say this yet I still enjoy a pie on occasion, especially a good one.  This year, I decided to play around with an easy pie-like type of dessert—fruit hand pies or as my older son calls them, “personal pies”.  I […]

coconut Madeleines

Coconut Madeleines

Madeleine is the name of my niece whom I adore. It is also the name of one of my favorite French sweet treats.  By definition, a Madeleine (or petite Madeleine) is a traditional small cake from the northeast region of France.  Often referred to as a cookie in the United States, Madeleines are very small […]

Comment Policy

Simmer + Sauce reserves the right to remove or restrict comments that do not contribute constructively to the topic conversation, contain profanity or offensive language, personal attacks, or seek to promote a personal or unrelated business. Any post found to be in violation of any of these guidelines will be modified or removed without warning. When making a comment on my blog, you grant Simmer + Sauce permission to reproduce your content to our discretion, an example being for a possible endorsement or media kit purposes. If you don’t want your comment to be used for such purposes, please explicitly state this within the body of your comment. If you find evidence of copyright infringement in the comments of simmerandsauce.com, contact me and I will remove that in question promptly.