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 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…)

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…)

Happy Valentine’s Day! Are you still in need of some Valentine gifts? Look no further! You can have these cookies ready to go in about half an hour


I’ve tried out more chocolate cookie recipes than I can count, and these are some of the best I’ve made in a long time! Baked at a high temperature, these cookies are crisp on the outside and magically rich and fudgy on the inside. (more…)

When it comes to cake, it really is no question that chocolate wins as the best flavor ever. Plus, there are so many different varieties and options when it comes to chocolate that it is impossible for a person not to find something they love.

For me, just about any well-prepared chocolate recipe will do, but I think this one deserves a special place in my kitchen. To make this recipe, the eggs were whipped an extra amount, leaving the cake super light and spongy. The chocolate ganache adds richness to the cake, and the coconut adds another layer of flavor.

The recipe was adapted from a book called fika by Anna Brones and Johanna Kindvall. “Fika” is the Swedish coffee break and this book is full of recipes that will go great with an afternoon cup. (more…)

Earlier this summer we gained new neighbors, but our street’s pretty quiet and my family and I hadn’t had a chance to meet the new kids on the block until this past week. Luckily for this family, I’m a baker and every time anyone new moves in nearby, they’re greeted with some kind of fresh pastry delivered to their doorstep.

These neighbors really lucked out with these chocolate crinkle cookies. They’re similar to brownie cookies, with their slightly crunchy exterior and soft and fudgy center, but they’ve also got a coating of powdered sugar baked into them. This amazing concoction is adapted from a recipe from the book Cookie Love.

Though the book is based on one of the most basic things you can bake, cookies are also one of the most versatile and adaptable pastries out there. They can be as simple as a three-ingredient shortbread, or as complex as Cookie Love’s cover photo of spiced double-chocolate cookies (and even more complex if you decide to make the marshmallows from scratch). (more…)

As a kid, I always loved those rare mornings when my parents would bring home a box of Dunkin’ Donuts. My younger siblings loved any donut with sprinkles, but my favorite was always the chocolate glazed with chocolate icing on top. 

Donuts are really quite a hassle to make at home since you have to fry them. Now donut baking pans are becoming more and more popular, but to me there’s no point in buying pans like that as you can place any “donut” recipe in regular muffin tins. That’s what this recipe is: a cakey, donut-like muffin with a chocolate cinnamon glaze. These don’t take long to make and are amazing freshly glazed, while they’re still warm.  (more…)