Dessert

Lemon cheese bars

A more indulgent version of traditional lemon bars (or squares), a pastry that consists of lemon curd baked over a shortbread crust. Mascarpone is added to the curd in this recipe to make the lemon bars creamy and richer.

Cook time: 1

Servings: 16 lemon cheese bars

Food for the gods

Food for the gods is best described as butterscotch (or blondies) squares or bars baked with Medjool dates and walnuts. The pastry hails from the Philippines where it traditionally makes an appearance during the Christmas season.

Cook time: 30

Servings: 16 two-inch bars

Cheesecake brownies

Two of my favorite desserts, combined. Sweet-salty cheesecake swirled between layers of fudge-y brownie baked with dark chocolate. You really don’t need a special occasion to enjoy these delectable cheesecake brownies.

Cook time: 50

Servings: 36 brownies

Banana and cheese spring rolls (turon)

Still making turon with strips of langka (jackfruit)? Too cloying… try strips of cheese. Sweet and salty make a better flavor combination.

Cook time: 6

Servings: 8 spring rolls

Banana bread with chocolate chips and nuts

Got overripe bananas? Mash them and bake them into this banana bread (it’s really a cake) that’s ultra moist and chock-full of chocolate chips and nuts.

Cook time: 30

Servings: 3 small cakes

Cookies and cream polvoron

To the basic polvoron ingredients (toasted flour, sugar, milk and butter), crushed Oreo cookies and cocoa powder are added for a modern take on an old favorite.

Cook time: 5

Servings: 12 large polvorones

Almond and pecan polvoron

Ground pecans and store-bought almond flour are substituted for wheat flour to make these polvoron gluten-free.

Cook time: 5

Servings: 10 large polvorones

Chocolate and peanut butter bars

Crisp cookie crusts, fudge-y chocolate and peanut butter filling, and an explosion of colors. Just perfect for a summer afternoon snack, picnic food or holiday dessert.

Cook time: 30

Servings: 16 dessert bars