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Vegan No-Bake Pumpkin Pie

In Desserts, Recipes by Frances Largeman-Roth

This creamy dessert is fancy enough for a dinner party, but easy enough to make on a weeknight because there is no cooking required! You can make this gluten-free by using GF graham crackers or pie crust.

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Heartbreaker Dark Chocolate Cookies!

In Desserts, Recipes by Frances Largeman Roth

Yes, I’m a huge Pat Benatar fan. I’m also a big fan of crispy dark chocolate cookies, especially when they’re filled with amazing things like almond butter or ice cream. These shortbread cookies are excellent on their own with a cup of tea or coffee, and even more fun dressed up as sandwich cookies.

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Holiday Rum Balls!

In Desserts, Recipes by Frances Largeman Roth

Hello Friends,

I hope you’re all wrapping up work and starting your holiday celebrations. With Chanukah so early this year, it feels like we already did the holidays, yet Christmas is just three days away. I didn’t really grow up celebrating Christmas per se, but it’s my sister’s birthday and my mom grew up with the tradition in Germany, so I like to celebrate with traditional foods and make the house feel festive. One way I carry on my mom’s traditions is by making her rum balls.

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Oma’s Hamantaschen

In Desserts, Recipes by Frances Largeman Roth

The Jewish holiday of Purim is coming up on March 23rd. It’s a fun celebration that usually entails kids getting dressed up as characters from the story of Haman. He’s the bad guy in the story and whenever you hear his name during a reading of the story, you’re supposed to use a noisemaker. It’s lots of fun for kids! My favorite part of the holiday is making and eating Hamantaschen. They are triangular cookies that are made to look like Haman’s 3-pointed hat.

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Matcha Panna Cotta–Spring Dessert!

In Desserts, Recipes by Frances Largeman Roth

Looking for something pretty and springy to serve for your St. Patrick’s Day, Easter or Passover celebration? My Matcha Panna Cotta from Eating in Color (page 146) is the total package. It has a gorgeous pastel green color with a nice reddish-pink contrast from the raspberry-chia pudding on the bottom.

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Apricot-Almond Clafoutis

In Desserts, Recipes by Frances Largeman Roth

Serves 6 Ingredients: 1 teaspoon plus ⅓ cup (65g) SUGAR 3 APRICOTS, pitted and quartered ¼ cup (60ml) FRAMBOISE (raspberry liqueur) 1 teaspoon ALMOND EXTRACT 3 large EGGS
 1⁄3 cup …

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Meyer Lemon Pound Cake

In Desserts, Recipes by Frances Largeman Roth

This delicious and versatile cake can be enjoyed on its own or topped with fresh berries. And if you have any left over, it makes an incredible French toast.