Butter Spongecake with Orange and Almond
Classic butter spongecake with orange and almond is a classic, customizable cake for any dessert occasion.
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Classic Cinnamon Rolls
Enriched dough swirled with a buttery-sweet-cinnamon goo! These are classic cinnamon rolls. Make the rolls up to 1 day ahead, refrigerating the dough. OR, freeze the rolls in their baking pan right after rolling. Complete the final proof when you transfer the rolls from the freezer to the fridge, for an overnight rise. Sweet yeast dough is lightly adapted from Claire Saffitz (Dessert Person), filling is adapted from Stella Parks (Bravetart).
Fig and Oat Bars
Figs, Oats and Walnuts combine into a satisfying and wholesome bar fit for breakfast, snacks or dessert.
Salted Dark Chocolate Sable
Perfectly sweet, salty, buttery and chocolate-flecked cookies!
Apple and Frangipane Tart
Seasonally perfect apples meet nutty, rich frangipane, all nestled into a perfectly tender and crisp pate brisee. Brush with reduced Wisconsin maple syrup, this tart is a perfect autumn treat!
Challah Braid
Challah Braid using a classic challah bread recipe, from Melissa Weller’s “A Good Bake”, is a classic and comforting staple!
Classic Pumpkin Pie with Vanilla Bourbon Whipped Cream
Classic pumpkin pie with vanilla bourbon whipped cream is the perfect fall dessert! My recipe is spiced and baked to perfection!
Olive Oil Focaccia
Fluffy, but crispy edges, are the hallmark of my ideal focaccia. My olive oil and sea salt focaccia delivers on both, and is simple, too!
Gluten Free Stone Fruit Muffins
Gluten Free Stone Fruit Muffins are a vehicle for juicy summer fruits, which pair so well with nutty almond and rice flours! Enjoy!
Rye & Sea Salt Brownies
Rye & Sea Salt Brownies are dense, fudge-y and a delight to eat plain, or with a scoop of your favorite ice cream. This one is a keeper!