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…)

Once a month, I bake for my co-workers. I let them give me requests and I try to bake something that’s up to their satisfaction.

Not too long ago, the request was Oreo cupcakes. (more…)

End your year (or start the next) with this classy Cranberry Apple Crumb Cake! 

Tart cranberries, sweet apples, and a delicate almond crumb bring this cake together. This light and versatile treat can be an after-dinner dessert or a breakfast indulgence.  (more…)

Thanksgiving leftovers are the best! But I think we can agree that not all leftovers reheat well in the microwave. Sweet potato casserole is one of those examples. It’s impossible to recreate that fresh-from-the-oven toasted marshmallow deliciousness the day after.

Unless… you repurpose your leftovers into this delicious sweet potato cheesecake! (more…)

After many years of French classes, Kings Cakes aren’t a foreign concept to me. These cakes are traditional to New Orleans and they have their own season: from the Epiphany (King’s Day, January 6th) through Mardi Gras. 

The cake is normally made with a rich, buttery dough and topped with a milk glaze. They can be made plain, with a cinnamon filling, or, more recently, with a variety of other fillings like chocolate, cream cheese or fruit.  (more…)

Brooklyn blackout cake is a chocolate cake characterized by its rich pudding-frosting and its coat of chocolate cake crumbs.

This cake took me a couple tries to get just right, because the pudding has to be thick enough to hold the cake together while the cake has to be light enough to remain soft after being stored in the fridge.

Given the constraints, I’d say this cake is a winner: the chocolate cake is both fluffy and rich, and the pudding is made decadent with the help of whole milk. (more…)

This recipe has been in storage for a while, mostly because it’s the first video I have made for this blog and it took me a while to put it all together. Luckily, I had good footage and an amazing baking assistant (thanks Morgan!!), so hopefully you will enjoy this video! 

This gluten-free cinnamon cake is loosely based off a recipe from Anna Jones’ cookbook A Modern Way to Cook. I improvised a bit, using garbanzo beans instead of cannellini and all-purpose gluten free flour instead of almond flour. The result was great: a hearty, yet tasty and sweet cinnamon cake.

A Modern Way to Cook is a thick, 300+ page cookbook filled with tons of inventive recipes and vibrant pictures. The book is mostly not desserts, but is filled with vegetarian recipes with a focus on wholesome eating. (more…)

In my house, apples are a staple fruit year-round. Of course, they are not always eaten when they should be and, throughout the year, I end up having to try out all kinds of apple recipes so that none are put to waste. 

And this recipe is definitely a way to put apples to good use! It is light and sweet, while also being loaded with layers and layers of thinly cut apples. 

It has a soft crunch on the outer layer, similar to that of a bakery-style muffin, and is soft on the inside. A little bit of rum and vanilla also perfectly complement the apples for amazing flavor.  (more…)

I’m a huge fan of lemon meringue pie, but it seems like it’s very difficult to buy it well-made. I’ve tried freezer-section versions and “fresher” grocery store versions, but nothing out there that I’ve tried seems to come even close to a homemade version.

But this isn’t quite lemon meringue pie. Instead, it’s a lemon curd tart. It’s a lot like a lemon meringue pie, but the filling is much more flavorful and rich. It’s creamy and sweet and smooth and tart and sour all at the same time. It isn’t topped with a mountain of meringue, like most of the pies normally are, but just a light dollop. Instead of a pie crust, you’ve got two options with this tart: shortbread crust or almond crust.

I made this a couple weeks ago when we had some guests over for dinner, and I’m often a bit apprehensive about making something new when we have guests, but this recipe did not disappoint! I was glad I made two tarts because everyone asked for seconds and the dessert was gone in no time. (more…)