Still hungry? Check out more recipes below!
Kohupiimakook is a classic Estonian quark cake: tender, lightly tangy, and delicately sweet, perfumed with vanilla and lemon zest. Raisins add bursts of sweetness in a creamy, custardy filling over a simple buttery base.
Khachapuri is a classic Georgian boat-shaped bread filled with a rich blend of cheeses and finished with butter and a runny egg. Cheesy, indulgent, and perfect for sharing, it’s comfort food at its finest.
Remolino Caraqueño is a Venezuelan-style sweet swirl roll made with soft enriched dough, ribboned with guava paste, sprinkled with cinnamon, and finished with creamy queso blanco for a tangy-sweet bite.
Flaky, buttery Mexican pineapple empanadas filled with cinnamon-scented pineapple jam, brightened with lemon zest and vanilla.
Chewy, no-bake protein rice crispy treats made lighter with light butter and boosted with whey protein and powdered peanut butter, studded with sugar-free chocolate chips.
Classic no-bake Rice Crispy Treats made with buttery, vanilla-scented melted marshmallows folded into crisp rice cereal for chewy, crunchy squares.
Soft, slightly sweet sesame-topped milk bread rolls from New Caledonia—perfect on their own or as petite sandwich rolls.
Basotho Truffles are no-bake, bite-sized treats inspired by Lesotho flavors, combining nutty sorghum, roasted peanuts, and dates with dark chocolate, honey, and a hint of orange zest. Rolled in coconut and cocoa, they’re rich, chewy, and perfect for a sweet finish or festive snack.
Romkugler are classic Danish no-bake rum balls made from cake crumbs, cocoa, butter, jam, and a splash of dark rum, rolled in sprinkles, coconut, or tart raspberry dust. Rich, fudgy, and perfect for using leftover cake, they’re a festive bite-sized dessert.
Conakry Dèguè (Thiakry/Degue) is a creamy West African millet-and-yogurt dessert, lightly spiced with vanilla, nutmeg, and cinnamon, and dotted with raisins and coconut.
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