Spring is sprung and this cake is beeegggging you to make it. How can you not fall in love with the contrasting deep velvety purple of the blueberry jam and the bright orchid purple/pink of the icing?? And it tastes as beautiful as it looks.

It’s quite easy to underbake this cake by a couple minutes, and that’s ok. The very center slice tends to be quite gooey - and it’s my favorite slice by far. The cake battery bite is a little extra sour cream forward and so beautifully tangy.

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Servings: 10 cookies
Preparation Time: 1 hour

Cinnamon Sugar Swirl

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Servings: 8-10 sandwich cookies
Preparation Time: 4-5 hours

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Both the thai tea and pandan add a subtle fruity, vanilla-y, refreshing flavor.

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Servings: 12-14 cookies
Preparation Time: 1 hour

Cookies

• 226g unsalted butter, room temp

• 330g brown sugar

• 1 egg and 1 yolk

• 1 tsp vanilla extract

• 320g all-purpose flour

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp salt

• 1/8 tsp cinnamon

• 120g white chocolate chips

• 250g raspberries, fresh or frozen

• 1-2 T honey

Roasted Raspberries Method

1. Preheat: Preheat your oven to 400°F. On a baking sheet lined with parchment paper, spread the raspberries in an even layer. Drizzle with the honey and sprinkle of salt.

2. Roast: Cook until the raspberries release their juices and start to caramelize. Stir them around occasionally so they caramelize evenly. About 10 minutes from fresh or 15-20 from frozen.

3. Allow to cool: Cool until ready to bake into the cookies.

For the Cookies:

1. Preheat the oven: To 350F degrees and line a baking sheet with parchment paper.

2. Beat butter and sugar: For 2-3 minutes on medium speed until light and fluffy in the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand mixer).

3. Add eggs, yolk, and vanilla: Beat at medium speed until well combined, about 1 minute.

4. Add the dry ingredients: Add the flour, baking soda, baking powder, salt, and cinnamon to the wet ingredients, mixing until just combined. Be careful not to over-mix the dough. Stir in the white chocolate chips.

5. Fold in the raspberries: Gently mix in the roasted raspberries. Do not overmix, you want them to be swirled throughout the dough, not entirely incorporated.

6. Shape and bake the cookie dough: Scoop 1.5oz portions of the dough. Place them on a baking sheet lined with parchment paper. At this point you can freeze the dough for later use or bake them immediately.

7. Bake: for 12-14 minutes, until the edges are golden and the centers are just set. Optional but recommended: Sprinkle them with flaky sea salt straight from the oven.

A very dense cake, a rich custard-like filling, and a spiced frosting reminiscent of pumpkin pie. I usually prefer a light, fluffy cake, but the dense cream cheese cake used here is necessary to support and stand up to the heavy, substantial filling full of carrot cake staples.

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Servings: 15 large cookies
Preparation Time: 2 hours (not including chill time)

• 226g unsalted butter, browned

• 80g brown sugar

• 200g granulated sugar

• 110g banana, ripe and roasted (about 1 banana)

• 1 tsp vanilla extract

• 1 T bourbon or whiskey

• 325g all-purpose flour

• 2 tsp baking powder

• 1/2 tsp salt

• 80g white chocolate chips (1/2 cup)

• 60g chopped walnuts, toasted

Cookies

1. …

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For that reason, I felt no pressure to include raw egg yolk as a traditional tiramisu would have, opting instead for a whipped mascarpone cream. Slightly less rich, but the curds make it rich enough.

This dessert will go so hard in the hot summer months, cold, tangy, and refreshing. :)

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Streusel

• 85g (6 tbsp) butter, cold

• 90g all-purpose flour

• 110g brown sugar

• 12g (2 T) cocoa powder

• 1/4 tsp salt

Filling

• 90g (1/2 cup) semi sweet chocolate chips

• 50g (2 T) brown sugar

• 50g (2 T) granulated sugar

• 6g (1 T) cocoa powder

• 2 tsp instant espresso powder

Cake

• 226g butter, room temp

• 400g granulated sugar

• 2 eggs

• zest of 2 oranges

• 30g cocoa powder

• 240g all-purpose flour

• 1 tsp baking powder

• ½ tsp salt

• 10 oz sour cream

Method

1. Preheat your oven: to 350F degrees. Line a 10×10 inch square baking dish with parchment paper and spray with nonstick spray. (Can maybe get away with a 9x9 but 8x8 is too small! The bottom will burn before the cake is cooked through)

2. For the streusel: use a pastry cutter to combine the cold butter, flour, brown sugar, and cinnamon in a medium bowl. You should end up with a bowl of what looks like wet sand, with lots of big chunks. Put in fridge to chill while you work on the other components.

3. For the espresso filling: combine the brown sugar, white sugar, cocoa powder and espresso powder in a small bowl. Set aside.

4. For the cake: In a large bowl of an electric mixer or stand mixer, cream butter and sugar fitted with the paddle attachment for 2 to 3 minutes, until light. Add the eggs 1 at a time. Zest the oranges into the mixture, beat until combined.

5. To the wet ingredients: add the cocoa powder, flour, baking powder, and salt. With the mixer on low, stir the batter until just combined. Then add in the sour cream and mix on low until there are no more clumps.

6. Pour half the batter into the prepared pan: and spread it out with a spatula or knife in an even layer. Sprinkle the chocolate chips evenly over the first layer, then sprinkle the espresso filling over the batter. Spoon the remaining batter in the pan, spread it out, and scatter the streusel on top. Bake for 55 to 60 minutes, until a cake tester comes out clean.

7. Let cool on a wire rack for at least 15 minutes. I highly, highly recommend eating this cake warm with whipped cream. Whip 1 cup of heavy cream with 2 T of powdered sugar, 1 tsp of vanilla, and the zest of another orange.

A cake not for the light of heart or someone on a time crunch. A whole day kind of cake, this is the kind you make with love. and drink with a cup of black coffee to counteract the sweetness.

I try not to play favorites with my cake recipes, but this almond buttermilk cake has the finest, softest crumb outside of a chiffon cake. With the unbelievably creamy coconut ganache and the toasted, caramelized milky soak, this cake recipe is one of the most luxurious I’ve ever shared.

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Servings: 3 Layer 8” Cake (15-20 servings)
Preparation Time: 5 - 6 hours

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Servings: Round 9” 1-Layer Cake (12 servings)
Preparation Time: 1 hour

Spice Cake

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Servings: 3 Layer 8” Cake (15-20 servings)
Preparation Time: 1 - 2 hours

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One - Brown butter. Always.

Two - Good quality white chocolate. If it doesn’t melt? I don’t want it.

Three - Homemade toffee bits.

Can you use store bought toffee?

Yes, absolutely. If making the toffee is what keeps you from making these cookies, then, by all means, get store bought.

But you know what, the toffee takes THREE ingredients, minimal effort and time, and has big payoff. You’ll be shocked at how quickly it comes together and how much it elevates these cookies.

I also love how the bits melt while the cookies bake, giving each one a wabi-sabi asymmetrical flair.

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Servings: 13-14 large cookies
Preparation Time: 1 hour (not including chill time)

Toffee:

• 60g butter (1/2 stick)

• 100g brown sugar

• 1/2 tsp salt

Cookies:

• 226g butter (2 sticks), browned

• 220g granulated sugar

• 140g brown sugar

• 2 large eggs

• 1 tsp vanilla extract

• 2 T instant espresso, dissolved in 1-2 T warm water

• 2 tsp baking powder

• 1 tsp salt

• 300g all-purpose flour

• 1 1/2 cups white chocolate chips

• 1 1/2 cups toffee bits (from recipe above or store-bought)

Method:

For the Toffee:

1. In a medium saucepan: Melt the butter over low to medium heat. After the butter is melted, add in all of the brown sugar and salt.

2. Boil: Heat the mixture until it comes to 305-310F degrees, about 5-10 minutes.

3. Pour: Onto a large baking sheet with a raised edge lined with parchment paper, pour the hot toffee into a thin even layer. Allow to cool for 10-20 minutes before breaking into bits. I smashed it with a spoon, but a blitz in the blender will also do the trick and give you smaller, more uniform bits.

For the Cookies:

1. Brown the butter: In a medium/large skillet, melt the butter over medium heat. Stir constantly until the butter foams and then turns golden brown with a nutty aroma. Remove from heat and let it cool until it solidifies.

2. Beat brown butter and both sugars: For 2-3 minutes on medium speed until light and fluffy in the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand mixer).

3. Add eggs, vanilla and dissolved espresso: Beat at medium speed until well combined, about 1 minute.

4. Add the dry ingredients: Add the flour, baking powder, and salt to the wet ingredients, mixing until just combined. Be careful not to over-mix the dough.

5. Fold in the mix-ins: Gently mix in the white chocolate and toffee bits.

6. Shape and chill the cookie dough: Scoop 1.5oz portions of the dough. Place them on a baking sheet lined with parchment paper. Allow the dough to chill for at least 24 hours. I like to keep them in the freezer and bake 2 or 3 at a time when the mood hits.

7. Preheat the oven: To 400F degrees. Bake for 12-14 minutes, until the edges are golden and the centers are just set. Optional but recommended: Sprinkle them with flaky sea salt straight from the over.

Tangzhong… An extra step in making a yeasted dough that makes a huuuge difference. What is tangzhong? We can thank Japan for this bread making technique.

By cooking some of the flour in liquid, like you would for a roux, before adding it to the rest of the dough, it changes the starch granules and allows the dough to hold more moisture. It also activates the gluten in that portion of the flour and weakens it in the finished product, making the rolls super tender.

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