Help stretch your summer with this blueberry jam recipe. This is a super simple, 3-ingredient ingredient recipe that’s ready in just 30 minutes.

All you need is a saucepan and a spoon. Serve on toast, on top of pancakes, in your PB&J, swirled into yogurt or ice cream… get creative! (more…)

These S’mores Pop Tarts are flaky pastries filled with chocolate ganache and topped with a marshmallow-like meringue.

The pastry dough is a buttery pie crust. To make this extra flaky, work with cold butter and leave chunks of butter in the dough. When you roll out the dough, you will stretch the butter and the dough will have that layered effect. (more…)

If you’ve never had a Dutch Baby, it’s basically a giant popover-like pancake. It’s light and fluffy and super simple to make, as it only requires 5 ingredients. It’s baked at high heat and quickly rises, filling with air bubbles. You can serve it as you would serve any pancake, with fruits and syrup and whipped cream. If peaches are still in season as you are contemplating this dessert, then you can try out the caramelized peach recipe here too. Simply slice some peaches and lightly cook them on your stovetop with a dab of butter and maple syrup. (more…)

Clafoutis (pronounced clah-foo-tee) is a super simple, light and delicious summer treat. Really, this French dessert can be made any time of year, but it is typically made with dark berries or cherries.

If you have never had clafoutis, it’s a bit like a cross between a pancake and flan. The edges are light and airy, while the center is thick and almost creamy. The batter itself is only lightly sweetened, and the cherries add tart bursts of flavor. (more…)

The one dessert my little brother never stops requesting is cheesecake. This past birthday, he made sure to ask for Oreo cheesecake. (more…)

Cherry season is short, so I try to make the most of it.

Baking with cherries is often a process, because you have to take the time to pit each fruit. They sell cherry/olive pitters in stores, but I try to get creative with the tools I have. (more…)

I’ve long had a bit of a macaron obsession, but only in recent months have I been experimenting more with making them myself. 

For my second macaron recipe on the blog, I’m just adapting from my first flavor (Chocolate Macarons). These cookies are filled with the same chocolate ganache as before, and the shells are speckled with coffee grounds. (more…)

This cake is amazing in the morning next to some coffee or tea! It’s a light cake with just enough lemon and a hint of almond. 

The icing perfectly compliments the cake, making it just sweet enough!  (more…)

This is a fluffy white cake, filled with whipped cream and fresh strawberries, and topped with a rich chocolate ganache. 

The cake is soft and spongey, reminiscent of angel food cake. Because of its light texture and refreshing strawberries, this makes for an amazing cake for the summer! (more…)

These chocolate macarons are rich, fudgy and delicious! They’re made with a tasty almond shell and filled with decadent 2-ingredient chocolate ganache.

I’ve often found macarons to be a bit of an elusive dessert, because they take such a long time to make and are fairly temperamental. You have to let the shells dry before putting them in the oven so that the cookies can rise and gain “feet” (the bumpy, crackly layer you see in the middle of the cookie).

However, I’ve tried to make this recipe as simple as possible. You whip the egg whites, then add the dry ingredients. Pipe the cookies, let sit, then bake. You make the ganache with just two ingredients, and you frost the inside of the cookie and make a sandwich. Simple stuff. But the result? Exquisite! (more…)