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…)

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…)