These combine the best of both bagel worlds; the dough is easy and quick, requires only ingredients you already have in your pantry, and are exploding with as much cream cheese as your heart desires. Toppings and fillings can be manipulated to your liking (see notes) and basically, 2-3 hours from now you and your family/roommates/neighbors are going to be very happy with you!
This recipe requires you to make two small separate doughs, allow them to rise separately and then roll each out and fold them together for a second rise. It’s super easy and totally worth the extra dough-making. It’s basically a really great challah bread with hints of cocoa and it’s absolutely gorgeous to boot.
This quick bread is the answer to what to do with berries once they start to look a bit soft and you are no longer enjoying them ripe. The roasting releases all the juices and sugars into this lovely red mess which you then puree into strawberry deliciousness. The cake itself is prepared by emulsion - blending sugar and eggs together until completely thick and fluffy and then slowly drizzling in some canola oil while you beat. The rest comes together quickly and the baked cake bread is a wonderful morning or tea-time treat.
A most refreshing summer treat, wrapped in childhood nostalgia. This ice cream really tastes like marshmallow milk - the flavor of those last spoonfuls of lucky charms cereal that made you consider a second bowl. The sugar and fats in this ice cream are kept in check so that a few scoops still feel light on the tummy. The marshmallows stay impossibly soft, a wonderful texture to stumble into as you enjoy this summer treat.
The perfect brunch addition: scones that incorporate raspberries two ways, without making your dough difficult to work with or sacrificing the texture of a good scone. Centered within each scone is a deliciously pleasant surprise as you bite into the raspberry cheesecake filling instead of what would usually be a boring bread middle.
A dutch baby made with lots of cinnamon and honey to make it taste like the graham crust layer of a cheesecake. A cream cheese and lemon to my whipped cream. Topped off with just barely mascerated strawberries to create a classic cheesecake effect.
We all know and love chocolate cream cheese buttercream, so the texture this recipe produces won’t be too much of a surprise. However, mascarpone doesn’t have the tanginess of cream cheese and instead it adds something more subtle, and almost malty in the background. The best way I can think to describe the taste is that it’s like a chocolate soft-serve ice cream, but way more intensely chocolate. It is absolutely wonderful and spreads like a beauty on any cake. I could eat it off the spoon… and ok, I often do!
A super refreshing cake made with fresh mint, lemon juice and zest, making for a wonderful combination. There’s absolutely no need to bother with frosting or even a glaze. This is literally a bake it, and it’s ready to be a show-stopping cake. Kept in an air-tight container, it stays moist for days and days.
Roasted pistachios are blended into submission whereby they release their oils to make a smooth butter. Cocoa, some sugar and just a tad of oil are added to create a tasty spread that has all the qualities store-bought brands lack: an oil made of one nut, reduced oils and sugars, and an authentic pistachio flavor.
A cake with an inside made to emulate the most gorgeous of DC’s trees: the cherry blossom. The very special part of this cake is as easy as, well cake! You make a white cake batter with some sakura extract, add pink sprinkles, make a teeny bit of chocolate batter and squiggle it around the pan, top it with more pink speckled batter and squiggle some more. Decorate as you please, without sweating over the details as you take comfort in knowing that the inside of this cake is the real stunner.
What happens when a peanut butter cup meets a ferrero rocher? Meet the crossover dessert snack that brings the best of both in one bite.
I like my chocolate chip cookies chewy and I like my chocolate to be a mix of dark and milk. I don’t want to wait for butter to soften and I underbake my cookies. If this sounds like a cookie you are up for, then this recipe is for you!
Intensely chocolate sables speckled with gold in the form of caramelized chocolate. A little crunch on the edge gives away to a soft inside. The sweetness of the chocolate chunks interrupts a deep cocoa cookie. And not that you ever would, but, dipped in a glass of milk these are heaven in a bite.
This dreamy fluffy white cake, made out of a batter which will make you nostalgic for your favorite childhood birthday cakes, is baked in a bundt pan and ready to be drizzled in your favorite ganache or glaze. By itself it is quite a treat. But, cut it open and boom! A gorgeous little rainbow centers every slice, absolutely delighting everyone around you (and your own inner child!). Perfect for any occasion when unicorns and/or rainbows are called upon for their power to make us smile.
A chocolate lover’s dream: this decadently chocolate dessert begins with a simple combination of chocolate sandwich cookies and melted butter. The filling boasts three layers of chocolate: white chocolate ganache, milk chocolate ganache and a double layer of dark chocolate ganache sprinkled with bits of flakey sea salt to balance the sweetness of the pie. Definitely serve with a tall glass of milk and definitely invite people over to share it with.
a white, impossibly soft vanilla cake is interrupted by a hidden red velvet cake heart. The cupcakes are frosted with a generous lick of perfectly sweet vanilla buttercream, cooled and then dipped in ruby chocolate which has hints of lemon and raspberry. These little cupcakes are perfect for all the occasions life when the power of pink is called upon: birthdays, valentine’s day, girls’ night in and of course, wednesdays.
adorable tiny heart cookies go perfectly with any ‘granola’ type combination of cereal. These can be made two ways: a classy, chocolate version and a more kid-at-heart cutesy multi-colored vanilla cookie. Perfect to give as gifts to friends, family or store in the pantry for a special treat for yourself.
poppyseeds take center stage in this cake, lending a wonderful delicate crunch to every bite. Due to the high amount of poppyseeds in the batter, you’ll actually detect their sweet flavor along side a best co-star of some lemon zest. The cake is topped with a a buttercream that tastes impossibly like the smoothest cheesecake.
muffins with chocolate in every part without being too sweet for a morning snack: dutch process cocoa in the batter, plenty of chopped chocolate throughout the cake and a swirl of nutella on top. The batter itself is made more breakfast friendly with an olive oil and oat flour base.
pistachios are ground until fine, then ground more until they release their natural oils and become a luscious butter. The butter is mixed with cream cheese and whipped cream to form a fluffy topping placed upon a decadent dark chocolate base, all held together by a homemade cocoa cookie crust which comes together in a cinch.
an ice cream that joins tart and sweet sensations together in perfect harmony. first, you’ll make an apple cider caramel and then turn that into a base for your ice cream. Muscovado sugar adds to the richness and caramelized white chocolate bits interrupt every creamy spoonful with a delightfully sweet crunch.