Citrus bars are a delicious, creamy medley of lemon, lime and orange flavours. If you like to have a citrus tang that is mellowed by the taste of crushed crackers, brown sugar and toasted coconut, you've found a great recipe here. 

If you have a liking for lemon, these cookies are for you. The lemon zest and juice infuses the cookies with a sweet tang, which is accentuated by a lemon glaze. As happens with great food, a little goes a long way, and these cookies pack in the flavour so that you're satisfied after having a couple. 

Imagine biting into layers of sweet, caramelized apples, held together atop a buttery base made of short paste. This dessert transports me back to Paris, and its numerous bistros which would often carry an upside-down apple tart for dessert. I've prepared this dessert several times over the years and never tire of it. I hope you wont either. 

When I was growing up, my grandmother would prepare Capirotada around Easter every year. Capirotada is a layered dessert prepared with buttered bread, corn tortillas, raisins, nuts, fruits and cheese, all soaked in a homemade syrup and baked to delicious perfection.

We were recently invited to a get-together and I offered to make a cake for that evening. I thought of this cake since it had been a while I made it. Orange and almond work beautifully, so in keeping with the theme, I used a bit of orange jam I had with whipped cream and almond pralin I had left over to fill the cake. The buttercream is made with a sugar syrup, so it will hold very well in warm weather or at room temperature for a long time. 

We've all had pecan pie, but have you tried a walnut tart? Here is a great recipe that you can try out if you want to add some variety to your cooking. The walnuts have a more delicate flavour, and adding a hint of rum helps the flavours come out. The tart is also thin, so you won't get the excess sweetness that you may get with pecans. 

It's been a while since I made a yeast bread, and wanting to make a very French dessert for friends coming over, I thought the savarin would make the cut. The delicate taste of the brioche is infused with a kirsch syrup. Raspberries add a bit of tang, and the whipped cream mellows out all the flavours in each bite. I would say this is a perfect dessert to bring for a brunch because it is bright and boozy, but as with most desserts, I will tend to eat it whenever it's offered. 

When you want a quick and easy recipe that you'll enjoy within the hour, try these drop biscuits. You can make them in a cinch and enjoy by themselves, with butter and jam, cream cheese, or to accompany a dish with gravy or a thick sauce. You can also slice them in half and use as a base for a fried egg. I'll be sure to make some soon again. 

Now here's something you won't see every day in baking sites: a combination of French and Caribbean ingredients to make a truly unique dessert. This tart starts with a sweet short paste, which is then filled to include pastry cream mixed with hazelnut pralin, and topped with fried sweet plantain. The end result is rich and satisfying. 

These apple shortbread bars are great to share, and make a nice ending to any meal or as a snack on their own. The three layers give it a depth of texture that you'll be sure to enjoy. If you're looking for treats made with seasonal Winter ingredients, that you can keep on hand for several days or even freeze for a couple of weeks before you enjoy, look no further. 

Attention chocolate lovers! This dessert is for you. It combines the best of both: a chocolate spongecake and a chocolate mousse with candied orange peel. Add a layer of almond pralin and you're in dessert heaven. 

Few desserts are as delectable as a good quality chocolate mousse. While recipes abound on different ways to prepare it, this one has a special ingredient that makes it stand out from the rest. The mousse goes well with a cointreau, or a dark coffee if you're having it for breakfast (as I usually do when I make these).

I recently had to make a birthday cake and wanted to try out something different. So I went back to my roots and thought of the Three Leches Cake: a spongecake soaked in a mixture of evaporated and condensed milk with whipping cream. This dessert is served often back in Mexico, but I decided to elevate it with an Italian meringue and poached pears to add a seasonal flavour.

Traditional ring-shaped spongecake enjoyed in Hispanic countries after the New Year. This is not your average fruitcake. It has a moist, sweet crumb with a hint of orange that goes well with a warm drink or a glass of milk.