Is there a word more fun to say than ‘dacquoise’? I don’t think so. Hot take: dacquoise is the new croissant. (Not in like a technical baking sense, but in like a 'French words that have a nice mouth feel’ sense)

Servings: 12 | Prep Time: 2 h | Cook Time: 15 to 20 m | Chill Time: 3 h

• Large baking sheet / Large rectangular pan

• Hand-mixer / Stand-mixer

• Cooling racks

• Heat-safe containers / Glass measuring cup

• Large piping bags

• Large star piping tips

• Offset spatula

• Immersion blender / Whisk

• Thermometer

Peanut Dacquoise:

• 80 g peanut flour

• 70 g powdered sugar

• 40 g cake flour

• ⅛ tsp salt

• 7 large egg whites, room temp

• ¼ tsp cream of tartar

• 70 g caster sugar

Chocolate & Peanut Butter Ganache Fillings:

• 8 oz peanut butter chips

• 8 oz semi-sweet chocolate chips

• 8 oz heavy whipping cream, divided

Whipped White Chocolate Ganache:

• 6 oz white chocolate chips

• 8 oz heavy whipping cream

Tiger Butter Glaze:

• 8 oz white chocolate chips

• 2 tbsp peanut butter

• 1 ½ cups heavy whipping cream, divided

• 4 oz semi-sweet chocolate chips

Decorations:

• 1 cup peanuts, finely chopped

Peanut Dacquoise (30 minutes + 15 to 20 minutes baking)

Preheat oven to 350° F and line a large baking sheet with parchment paper.

In a medium bowl, sift together the peanut flour, powdered sugar, and cake flour until fine and set aside.

In a large bowl, using a hand-mixer or stand-mixer, beat the egg whites and cream of tartar on medium speed until foamy.

Gradually add the caster sugar while beating until mixture achieves stiff peaks.

In three batches, gently fold the dry ingredients into the meringue, being careful not to deflate it.

Carefully spread the mixture onto the baking sheet into an even layer about 1 to 2 cm thick.

Bake for 15 to 20 minutes, or until golden brown and dry to the touch, but still slightly soft.

Transfer to a rack to cool completely.

Cover with plastic wrap and set aside.

Chocolate & Peanut Butter Ganache Fillings (30 minutes + 1 hour chilling)

Place the peanut butter chips and semi-sweet chocolate chips in separate heat-safe containers and set aside.

In a glass measuring cup, microwave the heavy whipping cream until just simmering.

Pour half of the cream over each of the bowls of baking chips and let sit for 5 minutes.

Stir until the ganache thickens. Cover with plastic wrap and chill in the fridge until it holds its shape but is still malleable.

Cut the cake into three rectangles and place one on a serving platter.

Transfer the peanut butter and chocolate ganache each to a large piping bag with star tips.

Pipe alternating lines of peanut butter and chocolate ganache in a layer onto the cake.

Top with another layer of cake and repeat with the remaining half of the ganache.

Top with the final layer of cake.

Cover and chill in the fridge until needed.

Whipped White Chocolate Ganache (30 minutes + 2 hours chilling)

Place the white chocolate chips in a heat-safe container and set aside.

In a glass measuring cup, microwave the heavy whipping cream until just simmering and pour over the baking chips. Let it sit for 5 minutes.

Stir until ganache is smooth. Cover with plastic wrap and place in the fridge to chill until thickened, about 1 hour.

With a hand-mixer or stand-mixer, whip the ganache on medium speed, gradually increasing it to high, until ganache is pale in color and fluffy. Do not overmix.

Cover the entire outside of the cake with whipped white chocolate ganache, smoothing the sides with an offset spatula. Reserve leftover ganache in the fridge for decorating the top later.

Cover and chill in the freezer until outside is firm, at least 1 hour.

Tiger Butter Glaze (30 minutes)

Place the white chocolate and peanut butter into a heat-safe bowl and set aside.

Place the semi-sweet chocolate in another heat-safe bowl and set aside.

In a heat-safe bowl or glass measuring cup, microwave the heavy whipping cream until just simmering.

Pour ½ cup of the cream over the semi-sweet chocolate and the remaining 1 cup cream over the white chocolate and peanut butter.

Let them sit for a couple minutes.

Using an immersion blender, or a whisk, stir each ganache until fully melted and smooth.

Once the white chocolate peanut butter ganache is about 90° F, pour over the cake until completely covered.

Immediately drizzle lines of chocolate ganache over the top of the cake and run a knife through it to create a pattern.

Chill in the fridge until the glaze has set.

Transfer the reserved whipped white chocolate ganache into a small piping bag fitted with a large ribbon tip.

Pipe ribbons of the ganache on top of the cake and top with peanuts.

With your hand, press the finely chopped peanuts into the sides of the cake until evenly coated.

Cut the short ends of the cake off to reveal the inner layers.

Run a knife along the bottom edge of the cake to clean up any drips, and transfer to a serving platter.

Serve immediately. Leftovers may be stored, covered, in the fridge for up to 3 days.

Enjoy!

Tiger Butter Dacquoise Cake

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-Shade

Am I glad to be finished developing this recipe? Yes. Am I sad I don’t have an excuse to keep eating these every day? Also yes.

Servings: 16 (8 sandwiches) | Prep Time: 1 h 35 m | Cook Time: 12 to 15 m

• Saucepans

• Hand-mixer / Stand-mixer

• Piping bags

• Star piping tip

Maple Espresso Jam:

• ¾ cups heavy whipping cream

• ¼ cup maple sugar

• 1 ½ tbsp instant espresso powder

• ¼ cup + 2 tbsp water, hot

Bacon Oatmeal Cookies:

• 1 cup butter, room temp

• 1 cup brown sugar

• ½ cup sugar

• 1 tbsp molasses

• 2 eggs

• 1 ¼ tsp vanilla

• 1 cup flour

• 1 ½ cup oats

• 1 tsp baking powder

• ¼ tsp baking soda

• ¾ tsp cinnamon

• ½ tsp salt

• ½ lb cooked bacon, diced

Salted Maple Creme Filling:

• 1 cup maple sugar

• 5 tbsp flour

• ½ tsp salt

• 1 cup whole milk

• 1 cup butter, room temp

• 1 tsp vanilla

Maple Espresso Jam (35 minutes)

In a small bowl, whisk the espresso powder and hot water until smooth. Set aside.

In a medium saucepan, combine the heavy whipping cream and maple sugar and whisk to combine.

Bring to a boil, whisking frequently, then add the coffee mixture.

Cook over low heat for 25 to 30 minutes, or until mixture thickens and coats the back of a spoon.

Transfer to a heat-safe container, cover, and chill in the fridge until set.

Bacon Oatmeal Cookies (30 minutes + 12 to 15 minutes baking)

Preheat the oven to 375° F. Line baking sheets with parchment paper and set aside.

In a large bowl, with a stand-mixer or hand-mixer, cream together the butter, brown sugar, sugar, and molasses until light and fluffy.

Add the egg and vanilla and mix until well combined. Set aside.

In a small bowl, stir to combine the flour, oats, baking soda, cinnamon, and salt.

Add the dry ingredients to the butter mixture and mix until just combined.

Add the bacon pieces and stir until evenly distributed.

Use a medium-sized cookie scoop to drop dough onto the prepared baking sheets, about 2 inches apart from each other.

Bake for 12 to 15 minutes, or until golden brown.

Let sit on the cookie sheets for a few minutes before transferring to wire racks to cool completely.

Salted Maple Creme Filling (30 minutes)

In a medium saucepan, whisk to combine the maple sugar, flour, and salt.

Toast over medium heat for about 2 minutes. Careful not to burn the flour.

Slowly whisk in the milk, until fully incorporated and smooth.

Cook over medium-low heat, whisking constantly, until mixture boils and thickens, about 8 minutes.

Transfer the milk mixture into a heat-safe bowl and cover with plastic wrap directly touching the surface. Set aside to cool to room temperature before using.

In a large bowl, with a stand-mixer or hand-mixer, cream the butter until pale and fluffy.

Gradually add the cooled milk mixture, about 2 tablespoons at a time, beating well after each addition, until light and fluffy.

Add the vanilla and mix in to incorporate.

Immediately transfer to a piping bag with a star tip.

Pipe a thick ring of frosting onto half of the oatmeal cookies.

Fill the center with some maple espresso jam.

Sandwich with the remaining cookies.

Serve immediately. Leftovers may be stored, covered at room temperature, for up to a week.

Enjoy!

Maple Bacon Oatmeal Creme Pies

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-Shade

Would you believe I’d never tried pistachios until a couple months ago? I know! I’ve been living in ignorance. I was very anti-nut as a child. I don’t know why, I just assumed I wouldn’t like them. You can look at this recipe as making up for lost time!

Servings: 24 to 36 | Prep Time: 1 h 30 m | Cook Time: 30 to 40 m | Chill Time: 8 h

• Saucepans

• 9x13” pan

• Food processor / Blender

• Pastry brush / Silicone brush

• Thermometer

• Fine-mesh sieve

• Plastic wrap

Pistachio & Walnut Baklava:

• 1 ¾ cups sugar

• ½ cup water

• ½ cup orange blossom honey

• ⅛ tsp salt

• 8 oz ghee, melted

• 2 cups roasted and salted pistachios, shelled and skinned

• 1 cup walnuts

• 15 phyllo dough sheets, room temp

Pistachio Cream:

• 4 ⅔ cups whole milk, divided

• 1 tsp vanilla

• 2 (3.4 oz) packages pistachio instant pudding mix (I used Jell-o)

• ⅔ cup cornstarch

• ¼ cup sugar

• 4 egg yolks

• ¼ cup butter, cold, cubed

Assembly:

• Chopped pistachios

Pistachio & Walnut Baklava (1 hour + 30 to 40 minutes baking)

In a medium saucepan, combine the sugar and water.

Whisk over low heat until the sugar is dissolved.

Bring the syrup to a boil and then reduce the heat to medium and let cook for five minutes, or until thickened.

Remove from heat and whisk in the orange blossom honey and salt. Set aside to cool.

Preheat the oven to 350° F. Grease a 9x13” pan with ghee.

In a food processor, combine the pistachios and walnuts, pulsing until very finely chopped. Set aside.

Cut the phyllo sheets to the size of the pan.

Place one sheet in the pan, brush with melted ghee, and then repeat for four more sheets.

Spread half of the nut mixture evenly into the pan.

Layer and brush five more sheets of phyllo with ghee.

Spread the remaining half of the nut mixture into the pan.

Layer the last five phyllo sheets and brush with ghee, including the top.

Cut the baklava into squares or diamonds of your desired size.

Bake for 30 to 40 minutes, or until golden brown on top.

Once the baklava is done baking, immediately pour the cooled syrup over it.

Set the baklava aside to cool.

Pistachio Cream (25 minutes + 8 hours chilling)

In a large saucepan, stir 3 cups milk and the vanilla over high heat until it just starts to simmer. Remove from heat.

In a medium bowl, whisk together the pistachio pudding mix, cornstarch, and sugar until there are no lumps.

Whisk in the remaining 1 2/3 cups milk and the egg yolks until well combined.

While whisking, gradually pour the hot milk into the egg mixture.

Return mixture to the saucepan and cook over medium heat, whisking frequently, until mixture comes to a boil and thickens, reading at least 170° F on a thermometer.

Remove from heat and whisk in the butter until fully combined.

Pass through a fine-mesh sieve and pour it over the cooled baklava, spreading into an even layer with an offset spatula.

Cover with plastic wrap directly touching the surface of the cream and transfer to the fridge to chill overnight.

Assembly (5 minutes)

Remove the plastic wrap and top with chopped pistachios.

Leftovers may be stored, covered, in the fridge for up to a week.

Enjoy!

Pistachio Baklava Cream Bars

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-Shade

As much as I love sweets, I do get burnt out on them. And like the mad scientist I am, I rectify it by veering this train off the rails into savory town, which is how we end up with things like pizza cheesecake. You know what’s funny? I don’t normally even like tomatoes or balsamic vinegar! But I’m compelled by good ideas. I blame the madness.

Servings: 8 to 12 | Prep Time: 45 m | Cook Time: 4 h 12 m | Chill Time: 8 h

• 9” springform pan

• Aluminum foil

• Saucepans

• Food processor / Blender

• Fine-mesh sieve

• Cheesecloth

• Large baking sheet / Roasting dish

• Thermometer

• Squeeze bottle

Brown Butter Basil Crust:

• Vegetable oil spray

• 8 tbsp butter, melted

• ½ cup basil, packed

• 5 oz butter crackers

• 2 oz flour

• 3 tbsp sugar

• ¼ tsp salt

Ricotta Cheesecake:

• 6 oz cherry tomatoes

• 2 tbsp sugar

• 1 tsp chili oil (Lao Gan Ma)

• 1 tsp orange juice

• ⅛ tsp salt

• 2 lbs whole milk ricotta, strained

• 16 oz cream cheese

• 11 oz sugar

• 3 tbsp orange juice

• 1 tsp salt

• ½ tsp vanilla

• 6 eggs

• 2 egg yolks

Balsamic Caramel:

• ¼ cup brown sugar

• 2 tbsp balsamic vinegar

• ¼ cup heavy whipping cream

• 1 tbsp butter

• ⅛ tsp salt

Assembly:

• Basil leaves

Brown Butter Basil Crust (10 minutes + 12 minutes baking)

Preheat oven to 350° F.

Grease a 9” springform pan with vegetable oil spray and tightly wrap the sides and bottom with two sheets of aluminum foil. Set aside.

In a small saucepan, heat the butter and basil over medium-low heat.

Simmer the basil in the butter, whisking frequently so it releases its oils, for a few minutes, until the butter browns.

Once browned, immediately transfer to a heat-safe container, and set aside.

In a food processor, combine the butter crackers, flour, sugar, and salt, pulsing until well combined.

With the food processor running, stream in the browned butter and basil, until the crust just starts to come together, about 30 seconds.

Transfer the crumbs to the springform pan, pressing them along the bottom and sides until evenly distributed.

Bake for 12 minutes, or until golden brown.

Transfer to the fridge to cool while you prepare the cheesecake filling.

Ricotta Cheesecake (20 minutes + 4 hours baking + 8 hours chilling)

Preheat the oven to 225° F.

In the bowl of a food processor, process the tomatoes, sugar, chili oil, orange juice, and salt until smooth, about 30 seconds.

Press through a fine mesh sieve into a small bowl and discard the solids. Set aside.

If needed, strain the ricotta in a cheesecloth and discard the liquid.

In the bowl of the food processor, combine the strained ricotta, cream cheese, sugar, orange juice, salt, and vanilla. Process until smooth.

Add the eggs and yolks, two at a time, and process until well combined.

Pour the cheesecake filling into the prepared crust. Run a fork across the top to remove any bubbles.

Carefully drop teaspoons of the tomato puree on top and swirl in with a toothpick or knife.

Place the springform pan into a large baking sheet or roasting dish and put both in the oven.

Fill the baking sheet with boiling water until it goes about halfway up the sides of the springform pan.

Bake for 1 hour, then pop any bubbles that have risen to the top.

Return to the oven and bake until the internal temperature reaches at least 165° F and only the center of the cheesecake still jiggles when tapped, up to 3 more hours.

Remove from the oven and run a knife along the outside edge of the cake.

Let cool for 3 hours, then cover with plastic wrap and transfer to the fridge to cool overnight.

Once the cheesecake is cool, prepare the balsamic caramel.

Balsamic Caramel (10 minutes)

In a large saucepan, combine the brown sugar and balsamic vinegar over high heat until boiling.

Boil until a thermometer reads 220° F, then carefully add the cream (the mixture will bubble up and hiss so be careful).

Once the bubbles subside, whisk together until smooth.

Whisk in the butter and salt until fully combined and remove from heat to let cool.

Transfer to a squeeze bottle and set aside.

Assembly (5 minutes)

Remove the springform pan sides from the cheesecake and set the cheesecake on your serving plate.

Drizzle the caramel sauce on top of the cheesecake and decorate with fresh basil leaves.

Serve immediately. Leftovers may be stored, covered, in the fridge for up to a week.

Enjoy!

Margherita Cheesecake

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-Shade

Happy Leap Year! My posting schedule just so happened to line up with this unique day, so I decided to see if there were any Leap Year recipes for inspiration. Which is how I found out about the Leap Year cocktail: a mixture of gin, sweet vermouth, orange liqueur, and lemon juice, with a lemon peel twist. Naturally, I thought to myself, how do I embody this cocktail in a cookie? aaand here we are! I will say, I’m not a big fan of gin, but I couldn’t stop eating these. The boozy icing will definitely be making a comeback in a future recipe.

Servings: 10 to 12 | Prep Time: 3 h | Cook Time: 9 to 12 m | Chill Time: 2 h

• Food processor

• Hand-mixer / Stand-mixer

• Peeler / Paring knife

• Saucepans

• Drying racks

• Martini glass cookie cutter (LINK)

• Triangle cookie cutter

• Fine mesh sieve

• Piping bags

Leap Year Shortbread:

• 1 ⅔ cups flour

• ¼ tsp baking powder

• ¼ tsp salt

• ¾ tsp anise seeds

• Zest of 1 orange

• ¾ cup sugar

• ½ cup butter, room temp

• 1 egg

• 1 tsp orange liqueur (I used Grand Marnier)

• 1 tsp lemon juice

• ¼ tsp juniper extract (or gin)

Candied Lemon Twists:

• 1 large lemon

• 1 cup sugar

• 1 cup water

Boozy Jam Filling:

• ½ cup orange marmalade

• 2 tsp gin

• ½ tsp sweet vermouth (or sherry)

• ½ tsp lemon juice

Cocktail Icing:

• 1 cup powdered sugar

• 3 tsp heavy whipping cream

• 1 tsp gin

• ¼ tsp orange liqueur

• ¼ tsp sweet vermouth (or sherry)

• ¼ tsp lemon extract

• 2 tsp corn syrup

• Black food dye

Leap Year Shortbread (25 minutes + 2 hours chilling)

In a food processor, combine the flour, baking powder, salt, anise seeds, and orange zest. Pulse until fine and set aside.

In a large bowl, with a hand-mixer or stand-mixer, cream together the butter and sugar.

While mixing, gradually add the egg, orange liqueur, lemon juice, and juniper extract.

Add the flour mixture and mix until well combined.

Divide in half and flatten into two rectangles. Wrap in plastic wrap and chill in the fridge until firm, about 2 hours. Meanwhile, make the candied lemon twists.

Candied Lemon Twists (50 minutes)

With a vegetable peeler or paring knife, peel the rind off a lemon in large strips, trying to get as little white pith as possible.

Cut the rind into long, thin strips and transfer to a medium saucepan.

Cover with water and bring to a boil, letting the peels boil for 5 minutes.

Drain the peels, rinse in cold water, then return to the pan and repeat this blanching process two more times.

Drain and transfer the peels to a bowl and set aside.

Add the water and sugar to the saucepan, stirring over medium heat until the sugar is fully dissolved.

Add the peels and bring to a boil, before lowering the temperature to a simmer.

Let simmer for 25 minutes, or until peels are soft and translucent around the edges.

Meanwhile, place a drying rack over a foil-lined baking sheet and set aside.

Drain the peels and place on the drying rack to let cool completely.

Leap Year Shortbread Cont’d (1 hour + 9 to 12 minutes baking)

Place half the dough on a lightly floured surface and roll out to ¼” thickness.

Cut the cookies out with a martini glass cookie cutter, cut out the middle triangle portion of the drink, and carefully transfer to a large parchment lined baking sheet.

Transfer sheet to the freezer for 10 minutes. Preheat the oven to 375° F.

Meanwhile, roll and cut the rest of the dough with the martini cookie cutter, leaving the middle intact.

Carefully transfer to a large parchment lined baking sheet and freeze for 10 minutes.

Bake the whole cookies for 5 to 7 minutes and the cookies with the cut out centers for 4 to 5 minutes, or until the bottom edges just turn golden brown.

Allow cookies to cool completely.

Boozy Jam Filling (15 minutes)

Press the orange marmalade through a fine mesh sieve to remove any large pieces and discard the pieces.

Whisk in the gin, vermouth, and lemon juice until well combined.

Spread the jam onto the whole cookies and top with the cut out cookies.

Cocktail Icing (30 minutes)

In a bowl, whisk together the powdered sugar, cream, alcohol, and lemon extract, until fully combined.

Whisk in the corn syrup until smooth and glossy.

Put 2 tbsp of icing into a separate bowl and dye it with black food dye. Transfer to a small piping bag and set aside.

Transfer the white royal icing into a piping bag.

Line the outside and inner edges of the tops of the cookies with the white royal icing. Let the cookies sit for a few minutes until the icing hardens.

Transfer the white icing back into a bowl and whisk in a splash or two of cream so it flows more easily.

Transfer the icing back into the piping bag and fill in the tops of the cookies with this icing. Let the cookies sit for a few minutes, or until the white icing has firmed up.

Decorate the cookies with black lines outlining the martini glass shape.

Place a candied lemon twist into the jam center of each cookie and serve.

Leftovers may be stored, covered, at room temperature for 3 to 5 days.

Enjoy!

Leap Year Cocktail Cookies

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-Shade

This year is absolutely flying by! Maybe it’s because I’m keeping so busy, or maybe whoever is in control of time pressed a button they weren’t supposed to. Either way, I hope you make some time to enjoy this lovely recipe I’ve concocted for you.

Servings: 12 to 15 | Prep Time: 1 hour | Cook Time: 40 to 50 minutes

• Small plastic bags

• Rolling pin

• 2 ¼” diameter round cutter

• 12-cup Bundt pan

• Small saucepan

Oranges & Cream Monkey Bread:

• 3 cups flour

• 1 ½ tbsp baking powder

• 1 ½ tsp salt

• Zest of two oranges, divided

• ¾ cup sugar, divided

• ¾ cup butter, cold, cubed

• ½ cup heavy whipping cream (plus a few splashes for thinning the glaze)

• ¾ cup orange juice, divided

• 8 oz cream cheese

• 2 tbsp Grand Marnier (or other orange liqueur)

• 1 ½ cups brown sugar, divided

• ½ cup butter, melted

Oranges & Cream Monkey Bread (1 hour + 40 to 50 minutes baking)

In a large bowl, whisk together the flour, baking powder, and salt until well combined and set aside.

In a small plastic bag, combine the zest of one orange and 2 tbsp sugar, mashing the sugar and zest together until the sugar turns orange.

Add the orange sugar to the flour mixture and whisk to combine.

Add the cubed butter to the flour mixture, incorporating with your fingers until butter pieces are about pea-size. Set aside.

In a small bowl or measuring cup, whisk to combine ½ cup cream and ½ cup orange juice and let sit for 5 minutes.

With a large wooden spoon, gradually stir the cream mixture into the flour mixture to form a shaggy dough.

Turn dough onto a lightly floured surface and shape into a 6 x 9” rectangle. Cut the rectangle into thirds and stack them.

Roll the dough back into a 6 x 9” rectangle about ½” thick.

Cut the dough into rounds with a floured 2 ¼” round cutter.

Cut each round in quarters and set aside.

Preheat the oven to 350° F.

In a small bowl, whisk to combine the cream cheese, Grand Marnier, and remaining 2 tbsp sugar.

Place 1 tsp dollops of cream cheese on half of the cut biscuit rounds. You should have some left over. Cover with plastic wrap and set aside in the fridge.

Top with the remaining biscuit rounds and pinch the edges together to seal them, so each cream cheese dollop is surrounded by a ball of dough.

Place the remaining ½ cup brown sugar, ½ cup sugar, and zest of remaining orange in a small bowl and whisk together.

Roll each of the dough balls in the sugar mixture until fully coated and place in a greased 12-cup Bundt pan, spacing evenly. Set aside.

In a small saucepan over medium heat, whisk together the remaining ¼ cup orange juice, 1 cup brown sugar, and the melted butter until sugar is fully dissolved.

Pour the mixture evenly over the biscuits in the pan.

Bake for 40 to 50 minutes, or until golden brown. If the biscuits on top start to get too dark, cover with aluminum foil for the remaining time.

Set aside to cool for 5 minutes.

While the bread is cooling, take out the remaining cream cheese filling from the fridge and whisk in a splash of heavy whipping cream at a time, until the mixture is a thin, glazing consistency.

Transfer to a small plastic bag and set aside.

Place your serving platter upside down on top of your Bundt pan and quickly invert the bread onto it.

Cut the tip off the plastic bag and drizzle the monkey bread with the glaze.

Serve immediately. Leftovers may be stored covered, in the fridge, for up to 5 days.

Enjoy!

Oranges & Cream Monkey Bread

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-Shade

This one nearly broke me, folks. I’m no expert when it comes to allergen-friendly baking, so this took a lot - and I mean a LOT - of trial and error, but I think I’ve brute-forced my way into a winner. I took some inspiration from angel food cake and wound up with an absolutely heavenly (pun-intended) gluten-free sponge cake. I hope you enjoy it, because I may never make a swiss roll again! Ha just kidding…but am I?

Servings: 8 | Prep Time: 1 h 30 m | Cook Time: 12 m | Chill Time: 10 h

• 16 x 12” jelly roll pan / Rimmed half sheet baking pan

• Hand-mixer / Stand-mixer

• Offset spatula

• Parchment paper

• Small piping bag

• Double boiler

• Silicone mold / Small pan

• Immersion blender

White Sponge Cake:

• 2 cups (250 g) gluten-free flour (Bob’s Red Mill)

• 1 cup (115 g) powdered sugar

• ¼ cup (30 g) cornstarch

• 280 ml aquafaba (liquid from about 2 cans of chickpeas)

• 2 tsp vanilla

• 1 ½ tsp cream of tartar

• ¼ tsp salt

• ¾ cup + 2 tbsp (165g) caster sugar

Raspberry Cream Cheese Filling:

• ½ cup unsalted plant butter (Violife)

• 8 oz vegan cream cheese (Oatly)

• 3 cups powdered sugar

• ⅓ cup raspberry jelly

• Splash of vegan heavy whipping cream (Country Crock Plant Cream

White Chocolate Ganache:

• 160 g cacao butter

• 3 tbsp maple syrup

• 2 tbsp unsalted plant butter

• 1 tbsp cashew butter

• 1 tsp vanilla

• 100 g vegan heavy whipping cream

• Red food dye

White Sponge Cake (20 minutes + 12 minutes baking + 1 hour chilling)

Preheat your oven to 350°F. Line the bottom of a 16×12” jelly roll pan or rimmed half sheet baking pan with parchment paper.

In a food processor, pulse to combine the gluten-free flour, powdered sugar, and cornstarch until smooth, about 30 seconds. Set aside.

In a large bowl, with a hand-mixer or stand-mixer, whisk the aquafaba on high until frothy.

Add the vanilla, cream of tartar, and salt.

While whipping on high, gradually add the caster sugar, a tablespoon at a time, until stiff peaks are achieved.

Gradually fold the flour mixture into the aquafaba mixture, in three additions, until fully incorporated. Do not overmix.

Spread the batter into the prepared pan, smoothing into an even layer with an offset spatula.

Bake for 12 minutes, or until cake springs back when pressed.

Remove from the oven and let sit until just cool to the touch, about 1 hour.

Meanwhile, prepare the raspberry cream cheese filling.

Raspberry Cream Cheese Filling (15 minutes + 8 hours chilling)

In a medium bowl, with a hand-mixer or stand-mixer, beat to combine the plant butter and vegan cream cheese until smooth.

Gradually add the powdered sugar, 1 cup at a time, mixing until just combined and keep chilled in the fridge until needed.

In a small bowl, with a hand-mixer, whisk the raspberry jelly until smooth and thin. Transfer to a small piping bag with the tip cut off and set aside.

Once the cake is just barely cool, spread about ¾ of the cream cheese filling onto the cake into an even layer with an offset spatula. Reserve the remaining cream cheese filling in the fridge until assembly.

Drizzle the raspberry jam in zig-zag lines over the cream cheese filling.

Starting from the short side of the cake, carefully roll the cake up, peeling the parchment paper away from the bottom as you go.

Cover and chill in the fridge overnight. Meanwhile, make the white chocolate.

White Chocolate Ganache (15 minutes)

In a double boiler, melt the cacao butter.

Add the maple syrup, plant butter, cashew butter, and vanilla, whisking to combine.

Pour the mixture into a silicone mold, or parchment lined pan, cover with plastic wrap and chill in the fridge until set.

White Sponge Cake Cont’d (20 minutes + 1 hour chilling)

Place a rack over a baking sheet and set aside.

Take out the reserved cream cheese filling and whisk in a splash of vegan heavy whipping cream, until it is spreadable but not runny.

Cut the Swiss roll in half at a sharp angle, going from about 3” from the end on one side to 3” from the end on the opposite corner of the roll.

Place one half of the cake on the rack and, using an offset spatula, spread a thin layer of the cream cheese filling onto the cut edge of the Swiss roll.

Rotate the other half of the cake 180° and press the cakes together so the points are touching, and it forms a heart shape.

Spread the cream cheese filling onto the gap between the cakes to form a smooth top.

With a serrated knife, carve off the top corners of the cake into a rounded shape so it resembles a heart.

Cover the entire cake with a thin layer of cream cheese filling so as to create a smooth surface. Chill in the fridge for at least 1 hour.

Assembly (20 minutes)

Once the chocolate and cake have set, chop the white chocolate into small pieces and place in a glass bowl.

Heat the plant cream in the microwave until it just starts to bubble, about 30 seconds, and pour over the chocolate. Let sit 2 minutes.

Add a few drops of red food dye and blend with an immersion blender until ganache is smooth and color is evenly distributed. Set aside.

Once the ganache reaches between 85° and 90° F, reserve and set aside a small amount, and then pour it over the entire chilled cake. Transfer to the fridge to set for about 5 minutes.

Reheat the reserved ganache in the microwave for about 5 seconds and then drizzle over the top of the cake. Transfer to the fridge to set for about 5 minutes or until ready to serve.

Leftovers may be stored covered, in the fridge, for up to 5 days.

Enjoy!

Sweetheart Swiss Roll (Vegan, GF, Soy-Free)

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-Shade

Oh the weather outside is frightful, but the fire is so delightful, and - sorry but I do in fact have lots of places to go, so if the snow could kindly get lost, that would actually be the most convenient for me and my schedule -

Servings: 3 to 4 | Prep Time: 30 minutes

• Saucepan

• Immersion blender

• Hand-mixer

Ube Hot Coco:

• 2 tbsp powdered purple yam

• 2 ½ cups coconut milk, divided

• ½ cup sugar

• 1 ½ tsp ube extract

• ¼ tsp vanilla

• 120 g cacao butter

• 1 tbsp cashew butter

• 1 tbsp coconut oil

Coconut Whipped Cream:

• 3 tbsp vegan heavy whipping cream (Country Crock plant cream)

• 2 tbsp coconut milk

• 2 tsp powdered sugar

• ½ tsp coconut syrup (Torani)

Assembly:

• Vegan mini marshmallows (Dandie’s, optional - these do contain soy)

Ube Hot Coco (20 minutes)

In a small saucepan, whisk together the ube powder, ½ cup coconut milk, sugar, ube extract and vanilla over medium heat until fully combined.

Add the cacao butter and cashew butter and whisk to combine.

In a heat-safe bowl, microwave the remaining coconut milk until it just starts to bubble and gradually pour into the ube mixture, whisking to combine.

Blend with an immersion blender until smooth and slightly frothy.

Cover and keep hot over medium-low heat until ready to serve.

Coconut Whipped Cream (5 minutes)

In a chilled bowl, with a hand-mixer, whip the heavy whipping cream, coconut milk, powdered sugar, and coconut syrup together until soft peaks form. Set aside.

Assembly (5 minutes)

Pour the ube hot coco into a few mugs, ladle on the whipped cream, and optionally top with the vegan mini marshmallows.

Serve immediately. Enjoy!

Ube Hot Coco (Vegan, GF, Soy-Free)

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-Shade

EAT THE RICH.

Servings: 26 | Prep Time: 1 h 45 m | Cook Time: 15 m | Chill Time: 2 h

• Saucepans

• 9x13” removable-bottom pan

• Hand-mixer / Stand-mixer

• Candy thermometer

• Offset spatula

Espresso Syrup:

• 1 cup sugar

• 1 cup strong coffee

Espresso Shortbread:

• 200 g (about 14 tbsp) butter, room temp

• 100 g (about ½ cup) dark brown sugar

• 1 tsp vanilla

• 300 g (about 2 ⅓ cups) flour

• ½ tsp salt

Bourbon Infused Caramel:

• 14 oz sweetened condensed milk

• ½ cup butter

• ¼ cup light corn syrup

• 1 cup dark brown sugar

• 2 tbsp bourbon

• 1 tsp vanilla

Caramelized White Chocolate Ganache:

• 300 g white chocolate

• ⅓ cup heavy whipping cream, divided

Assembly:

• 150 g white chocolate

• ¼ cup heavy whipping cream

• Flaky sea salt, to taste

Espresso Syrup (20 minutes)

In a medium saucepan, whisk to combine the sugar and strong coffee.

Bring to a boil, whisking constantly, until sugar dissolves.

Lower the heat and simmer, stirring frequently, until reduced by half, about 10 to 15 minutes.

Remove from heat and chill in the fridge until completely cool.

Espresso Shortbread (15 minutes + 15 minutes baking)

Preheat the oven to 350° F. Grease a 9x13” removable-bottom pan and set aside.

In a large bowl, with a hand-mixer or stand-mixer, cream together the butter, dark brown sugar, and 2 tbsp of the prepared espresso syrup until light and fluffy.

Add the vanilla and mix to combine. Set aside.

In a small bowl, sift together the flour and salt.

Gradually add the flour mixture, in three batches, to the butter mixture, mixing to combine just until the dough is the texture of coarse sand. Do not overmix.

Gently press the dough into an even layer along the bottom of the prepared pan.

Bake for about 15 minutes or until a golden brown.

Set aside to cool while you prepare the caramel.

Bourbon Infused Caramel (15 minutes + 1 hour chilling)

In a medium saucepan, whisk to combine the sweetened condensed milk, butter, corn syrup, and brown sugar over medium heat until fully melted.

Attach a candy thermometer and bring mixture to a boil.

Cook, mixing frequently, until mixture reaches 225° F.

Remove from heat and whisk in the bourbon, vanilla, and salt.

Pour over the shortbread and spread into an even layer with an offset spatula.

Chill in the fridge for at least 1 hour, or until set, while you prepare the chocolate.

Caramelized White Chocolate Ganache (40 minutes + 1 hour chilling)

Preheat the oven to 250° F and line a baking sheet with a silicone baking mat. Line a second baking sheet with parchment paper.

Chop the white chocolate into small pieces and spread across the silicone mat.

Bake for about 15 minutes, stirring the chocolate thoroughly every 5 minutes or so to prevent burning, until the chocolate has deepened to a golden amber color. Don’t worry if it starts to clump up, this is normal.

Transfer to a food processor and blend until smooth, about 30 seconds.

Pour the chocolate onto the parchment-lined baking sheet and chill in the fridge until set, about 15 minutes.

Once set, chop the caramelized white chocolate and place in a glass bowl.

In a glass measuring cup, microwave the heavy whipping cream until it just starts to simmer, about 20 seconds.

Pour the cream over the caramelized white chocolate and let sit for a couple minutes.

Stir until smooth and pour over the caramel covered shortbread.

Chill in the fridge until fully set, at least 1 hour.

Assembly (15 minutes)

Chop the white chocolate and place in a glass bowl.

In a glass measuring cup, microwave the heavy whipping cream until it just starts to simmer, about 20 seconds.

Pour the cream over the white chocolate and let sit for a couple minutes.

Stir until smooth and pour into a squeeze bottle.

Run an offset spatula around the outside of the shortbread and carefully remove from the pan.

Place the shortbread on a cutting board and drizzle the white chocolate over the top. Immediately sprinkle some flakey sea salt on top.

Run a knife under hot water, wipe dry, and cut the shortbread into 1 x 4 ½” bars, about 26 in total.

Serve immediately. Leftovers may be stored in an airtight container at room temperature for up to a week.

Enjoy!

Liquid Gold Millionaire Bars

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-Shade

This recipe was inspired by a little-known spice cookie from the Azores (Espécies de São Jorge). Big shout out to my friend Zach for providing me a recipe not in Portuguese, because I really don’t know how I would have begun to make these otherwise! He assures me I didn’t butcher them, so if that isn’t a glowing review I don’t know what is.

Servings: 20 | Prep Time: 1 h 50 m | Cook Time: 25 m | Chill Time: 8 h

• Hand-mixer / Stand-mixer

• Thermometer

• Wheel pastry cutter / Small knife

• Small paintbrush

Almond Pastry Dough:

• 1 egg

• 2 tbsp sugar

• ¼ tsp salt

• 2 tbsp butter, room temp

• 1 tsp almond extract

• Green food dye

• 3 ½ to 4 ½ cups flour

• 1 cup water, warm

Spice Filling:

• 2 cups plain fine breadcrumbs

• 2 cups sugar

• 1 cup water

• Zest of 1 orange

• ½ cup butter

• 1 tbsp cinnamon

• 1 tsp aniseed, finely ground

• 1 tsp nutmeg

• ½ tsp allspice

• ½ tsp black pepper

• ½ tsp cloves

• ½ tsp ground ginger

• Red food dye

Assembly:

• Red edible food pen

• Yellow gel food dye

• ⅛ tsp edible gold dust

Almond Pastry Dough (20 minutes + 8 hours chilling)

In a large bowl, with a hand-mixer or stand-mixer, beat the egg, sugar, salt, butter, almond extract, and green food dye together.

Add 3 ½ cups flour and while mixing, gradually pour in the water.

If needed, gradually mix in more flour until dough is slightly tacky but no longer sticky.

Shape into a ball, then cover with plastic wrap and chill in the fridge overnight.

Meanwhile, prepare the spice filling.

Spice Filling (30 minutes + 10 minutes cooking + 8 hours chilling)

Preheat the oven to 350° F.

Place the breadcrumbs onto a baking sheet and bake, stirring every few minutes, for about 10 minutes or until lightly toasted. Set aside to cool.

In a large pot, combine the sugar, water, and orange zest, and bring to a boil over medium heat.

Cook until mixture registers 220° F, about 10 minutes. Remove from heat.

Mix in the butter, spices, and half of the toasted breadcrumbs.

Add the remaining breadcrumbs and red food dye.

Cover with plastic wrap and chill in the fridge overnight.

Assembly (1 hour + 15 minutes cooking)

Preheat the oven to 350° F.

With greased fingers, roll the spice filling out into long tubes, about ⅓” in diameter (dime size) and 7” in length. Set aside.

On a liberally floured surface, roll 1/3 of the dough out at a time into a long, oval shape, about 3” wide. Roll very thin, until nearly translucent.

Cut the dough into 8” long strips.

With a wheel pastry cutter or a small knife, cut ¼” slits about 1” apart down the center of the dough strips.

Place the rolled filling right on these cuts and fold the dough over to surround the filling, making sure there are no air pockets, and pinch the seams together.

Shape the strips into wreaths and pinch the excess dough at each end together to seal.

Transfer the cookies to a baking sheet and bake for 15 minutes.

Set aside to cool completely.

With a red food pen, draw little bows on the cookies where the ends were pinched together.

In a small bowl, mix together a few drops of yellow gel food dye and ⅛ tsp edible gold dust.

With a small paintbrush, paint little dots of gold dye on the cookies in between the red spice filling.

Serve immediately. Leftovers may be stored in an airtight container at room temperature for up to a week.

Enjoy!

Christmas Wreath Spice Cookies (Espécies de São Jorge)

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-Shade

Happy Thanksgiving, readers! Betcha thought you wouldn’t be hearing from me this fine Thursday. PSYCHE. Not only do I have a recipe for you, I have two. It’s a BOGO! (except, you know, you didn’t buy it, so it’s more like a GOGO) Call it my version of Black Friday. Anyway, a while back, I found out about these things called spudnuts, aka donuts made with mashed potatoes. Naturally, my brain went to the holiday side dish. And then, naturally, the other holiday side dish. And much like on Thanksgiving, I couldn’t possibly pick just one. Hope you’re hungry for seconds!

Maple Mash Donuts

Servings: 12 | Prep Time: 1 hour 10 minutes | Proof Time: 1 hour 30 minutes

• Round cutters (1” and 3” diameter)

• Large pot for deep frying

• Metal tongs / Metal slotted spoon

• Food processor / Blender

Mashed Potato Donuts:

• ⅓ cup milk

• ¼ cup sugar

• 1 ¾ tsp yeast

• 2 cups flour, sifted

• ½ cup mashed potatoes

• 1 egg

• ¼ tsp salt

• Vegetable oil, for frying

Crumb Topping:

• 2 dinner rolls or biscuits

• 2 tbsp butter

• 3 tbsp sugar

Maple Glaze:

• 2 tbsp butter

• ¼ cup brown sugar

• 1 ½ tbsp milk

• 2 tbsp maple syrup

• 2 tsp corn syrup

• 2 cups powdered sugar, sifted

Mashed Potato Donuts (45 minutes + 1 hour 30 minutes proofing)

In a glass measuring cup, microwave the milk about 30 seconds to 1 minute, or until  105 to 115° F.

Whisk in 1 tsp of the sugar and yeast and set aside for 5 minutes or until foamy.

In a large bowl, mix the remaining sugar, flour, mashed potatoes, egg, salt, and milk mixture, until a shaggy dough forms.

Knead gently for a few minutes until a smooth, soft dough forms.

Transfer to an oiled bowl, cover with plastic wrap, and let rest in a warm place for 1 hour, or until doubled in size.

On a lightly floured work surface, roll out the dough with a rolling pin to about ⅓” thick.

With a floured 3” round cutter, cut out the donuts, handling the dough as little as possible.

With a 1” round cutter, cut out the centers, saving the donut holes to fry if you wish.

Spray the donuts lightly with oil and cover with parchment paper. Let them rest in a warm place for 30 minutes to rise again.

Heat a 1” thick layer of vegetable oil in a large pot to 365° F. Line a baking sheet with paper towels and set aside.

Fry the donuts in small batches for about 1 minute per side, then transfer with metal tongs, or a slotted metal spoon, to the paper towels to cool.

Crumb Topping (15 minutes)

Add the dinner rolls, or biscuits, to the bowl of a food processor. Pulse a few times until they become small crumbs.

In a small skillet, melt the butter over medium heat.

Add the dinner roll or biscuit crumbs to the pan and fry, stirring frequently, until the crumbs turn golden brown.

Add the sugar and stir to combine, continuing to fry until the crumbs begin to caramelize.

Remove from heat and immediately transfer the crumbs to a heat-safe bowl to cool completely, about 10 minutes.

Maple Glaze (10 minutes)

In a small saucepan, combine the butter, brown sugar, and milk over medium heat.

Once the sugar has fully dissolved, and everything is combined, remove from heat, and whisk in the maple syrup and corn syrup.

Gradually whisk in the powdered sugar until smooth.

Place a wire rack onto a baking sheet.

Immediately dip the donuts in the maple glaze, followed by the crumb topping, and set on the wire rack.

Reheat the glaze if it becomes too thick, adding a splash of milk if necessary.

Serve immediately. Donuts are best eaten same day, but leftovers may be stored in an airtight container for up to a couple days.

Enjoy!

Maple Mash Donuts

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Sweet Potato & Cranberry Donuts

Servings: 12 | Prep Time: 1 hour 10 minutes | Proof Time: 1 hour 30 minutes

• Round cutters (1” and 3” diameter)

• Large pot for deep frying

• Metal tongs / Metal slotted spoon

• Food processor / Blender

Sweet Potato Donuts:

• ⅓ cup milk

• ¼ cup brown sugar

• 1 ¾ tsp yeast

• 2 cups flour, sifted

• ½ cup sweet potato casserole (toppings scraped off) or mashed sweet potatoes

• 1 egg

• ½ tsp vanilla

• 1 tsp cinnamon

• ¼ tsp nutmeg

• ¼ tsp salt

• Vegetable oil, for frying

Marshmallow & Pecan Topping:

• 1 cup pecans or crumb topping (from casserole)

• 1 cup marshmallows (from casserole)

• 1 to 2 tbsp milk

Cranberry Sauce Drizzle:

• ¼ cup cranberry sauce

• 1 ½ cups powdered sugar, sifted

• 1 tsp milk

Sweet Potato Donuts (45 minutes + 1 hour 30 minutes proofing)

In a glass measuring cup, microwave the milk about 30 seconds to 1 minute, or until  105 to 115° F.

Whisk in 1 tsp of the brown sugar and yeast and set aside for 5 minutes or until foamy.

In a large bowl, mix the remaining brown sugar, flour, leftover sweet potatoes, egg, vanilla, cinnamon, nutmeg, salt, and milk mixture, until a shaggy dough forms.

Knead gently for a few minutes until a smooth, soft dough forms.

Transfer to an oiled bowl, cover with plastic wrap, and let rest in a warm place for 1 hour, or until doubled in size.

On a lightly floured work surface, roll out the dough with a rolling pin to about ⅓” thick.

With a floured 3” round cutter, cut out the donuts, handling the dough as little as possible.

With a 1” round cutter, cut out the centers, saving the donut holes to fry if you wish.

Spray the donuts lightly with oil and cover with parchment paper. Let them rest in a warm place for 30 minutes to rise again.

Heat a 1” thick layer of vegetable oil in a large pot to 365° F. Line a baking sheet with paper towels and set aside.

Fry the donuts in small batches for about 2 minutes per side, then transfer with metal tongs, or a slotted metal spoon, to the paper towels to cool.

Marshmallow & Pecan Topping (20 minutes)

Separate the pecan or crumb topping from the marshmallows as best you can.

Transfer the pecan or crumb topping to a food processor and process into fine pieces. Set aside.

Place a wire rack onto a baking sheet and set aside.

In a small nonstick saucepan, combine the marshmallows and milk over medium heat until fully combined.

Remove from heat, dip the cooled donuts in the frosting, and set on the wire rack.

Immediately sprinkle the chopped pecan topping onto the frosting.

Cranberry Sauce Drizzle (5 minutes)

In a food processor, puree the cranberry sauce until smooth.

Add the powdered sugar and milk and blend until fully combined.

Transfer the glaze to a squeeze bottle and drizzle zigzags of glaze onto the donuts.

Serve immediately. Donuts are best eaten same day, but leftovers may be stored in an airtight container for up to a couple days.

Enjoy!

Sweet Potato & Cranberry Donuts

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-Shade

Big fan of this one, gang. I’m a sucker for cinnamon rolls, sticky buns, whatever you want to call them, and these are just so warming and gooey and cozy. I’m more than a little obsessed. It definitely cracks the top ten for me, let me know if they do for you as well!

Servings: 12 | Prep Time: 2 hours 15 minutes | Cook Time: 30 to 35 minutes

• Glass measuring cup

• Thermometer

• Hand-mixer / Stand-mixer

• Large skillet

• Small saucepan

• 9x13” glass baking dish

• Offset spatula

• Rolling pin

• Plain dental floss

• Pastry brush

• Aluminum foil

Sticky Bun Dough:

• ½ cup whole milk

• ½ cup heavy cream

• 2 ¼ tsp active dry yeast

• ½ cup sugar, divided

• 4 cups flour

• ½ tsp salt

• 2 tbsp butter, room temp

• 2 eggs

Bourbon Peach Pecan Filling:

• 2 cups cubed peaches

• 1 tbsp cornstarch

• 18 oz peach preserves, divided

• 1 tbsp bourbon

• 1 cup pecans

Gochujang Brown Sugar Filling:

• ½ cup brown sugar

• ¼ cup butter, room temp

• ¼ cup gochujang paste

Gochujang Caramel:

• ½ cup brown sugar

• ¼ cup butter

• ¼ cup heavy cream

• 2 tbsp light corn syrup

• 1 tsp gochujang paste

Mascarpone Frosting:

• 8 oz mascarpone

• 8 oz butter, room temp

• 2 cups powdered sugar, sifted

• 1 tsp vanilla

Sticky Bun Dough (15 minutes)

In a glass measuring cup, whisk together the milk and cream. Microwave until it registers 105 to 115° F on a thermometer.

Dissolve the yeast and 1 tsp of the sugar in the warm milk mixture and set aside for 5 minutes.

In a large bowl, or the bowl of a stand-mixer, add the remaining sugar, flour, salt, butter, and eggs.

Pour in the yeast mixture and mix until well combined and dough pulls away from the sides of the bowl.

Transfer the dough to an oiled bowl, cover, and let rise in a warm place for 45 minutes to 1 hour, or until dough has doubled in size.

Meanwhile, make the fillings and caramel.

Bourbon Peach Pecan Filling (25 minutes)

In a large skillet, toss the cubed peaches and cornstarch together, and heat over medium heat until peaches have softened (about 3 minutes if fresh, 10 if frozen).

Add 12 oz of the peach preserves and heat until mixture thickens, about 5 minutes.

Remove from heat and mix in the bourbon.

Pour into a shallow bowl and place in the refrigerator to cool completely.

Set aside the remaining 6 oz peach preserves until needed.

Preheat oven to 350° F.

Place pecans on a baking sheet and toast for 6 to 10 minutes, or until fragrant.

Let cool completely before chopping into medium size pieces, then set aside.

Gochujang Brown Sugar Filling (5 minutes)

In a small bowl, whisk to combine the brown sugar, butter, and gochujang paste until smooth. Set aside.

Gochujang Caramel (15 minutes)

In a small saucepan, combine all ingredients and whisk until the sugar has melted and the mixture begins to thicken.

Remove from heat and set aside to cool for 5 minutes.

Grease a 9x13” glass baking dish with butter.

Pour the gochujang caramel into the bottom of the dish and spread into an even layer with an offset spatula. Set aside.

Sticky Bun Dough Cont’d (1 hour 10 minutes + 30 to 35 minutes baking)

Punch down the dough and, on a lightly floured surface, roll it out with a rolling pin to a rectangle about 12x16” and ¼” thick.

With an offset spatula, spread the gochujang brown sugar filling evenly over the dough.

Sprinkle the chopped toasted pecans over the filling.

Pour the bourbon peach filling on top of the gochujang brown sugar filling and spread evenly.

With your hands along the short side of the rectangle, carefully roll the dough up into a 12” long log.

Using plain dental floss, cut the log into 12 evenly sized buns, about 1” thick.

Carefully place each bun into the pan on top of the caramel.

Cover and let rise again until doubled in size, about 30 minutes.

Preheat the oven to 375° F.

Warm the remaining 6 oz peach preserves and brush it evenly onto the tops of the buns.

Bake for 30 to 35 minutes, or until the center of the buns registers 180° F. Cover the top with foil if the buns begin to darken too quickly.

Let cool for 10 minutes before frosting.

Mascarpone Frosting (5 minutes)

In a medium bowl, with a hand-mixer, cream together the mascarpone and butter until smooth.

Add the powdered sugar and vanilla and mix until just combined. Do not overmix.

Spread the mascarpone frosting onto the buns and serve immediately.

Unfrosted buns may be stored in an air-tight container at room temperature for up to 5 days. Frosted buns and leftover frosting should be stored in the fridge.

Enjoy!

Spicy Peach & Pecan Sticky Buns

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-Shade

Happy Halloween, my little freaks! I’ve got a real nasty one for you this week, because there’s nothing I love more than making something absolutely delicious look absolutely disgusting. I really outdid myself this year. Working with the skin mochi was…unsettling, to say the least. Let’s just say it would have been really awkward if the police invaded my house at that exact moment in time.

Servings: 20 | Prep Time: 1 hour 45 minutes | Chill Time: 3 hours 15 minutes

• Large stainless-steel pan

• Gloves

• 1 ½” diameter silicone dome molds (link)

• Microwave-safe bowl

• Plastic wrap

• Rolling pin

• 2 ½” diameter round cutter

• Pastry brush

• Toothpick

Pomegranate Molasses:

• 4 cups pomegranate juice

• 1 tbsp lemon juice

• ½ cup sugar

Bloody Almond Filling:

• 10 ½ oz almond paste

Skin Mochi:

• 1 cup (150 g) Mochiko sweet rice flour

• ¼ cup powdered sugar, sifted

• 1 cup hot water

• Cornstarch (for dusting)

• Food dye (orange, pink)

Pomegranate Molasses (1 hour + 1 hour chilling)

In a large stainless-steel pan, combine the pomegranate juice, lemon juice, and sugar with a silicone spatula (the juice is quite staining, so it’s best to avoid using wood or anything that will stain).

Cook over medium heat until sugar has fully dissolved.

Reduce heat to medium, keeping the mixture at a simmer and cook, stirring occasionally, until reduced to 1 cup and mixture coats the back of a spoon, about 1 hour.

Remove from the heat and transfer to a jar. Chill in the fridge until set, about 1 hour.

Bloody Almond Filling (15 minutes + 1 hour 30 minutes chilling)

To a small bowl, add the almond paste and 6 tbsp of the prepared pomegranate molasses.

With gloved hands, work the pomegranate molasses into the almond paste, kneading until fully combined.

Transfer the paste to the silicone dome molds. Cover with plastic wrap and transfer to the freezer for 1 hour 30 minutes, or until firm.

Skin Mochi (30 minutes + 45 minutes chilling)

In a microwave-safe bowl, whisk together the rice flour and powdered sugar.

Add the hot water and whisk until there are no lumps.

Cover the bowl with plastic wrap and poke several holes in the plastic with a fork.

Microwave the mixture for 2 minutes, stopping halfway to stir the mixture halfway.

Add in a couple tiny drops of each color of food dye and whisk until a fleshy color is achieved.

Microwave the mixture for another minute, whisking to make sure heat is being distributed evenly.

Microwave for 30 more seconds.

Lay out a piece of parchment paper on a flat work surface.

Liberally dust with cornstarch and dump out your dough. Dust the dough and your rolling pin with cornstarch.

Roll out the dough to about ¼” thickness.

Transfer the parchment paper with the dough to the fridge to chill for about 30 minutes.

With a 2 ½” round cutter, cut the dough into small circles.

Place a spoonful of filling into each circle and wrap the mochi around the filling, pinching the edges together to seal.

Brush the excess cornstarch off with a pastry brush and chill in the freezer to set, about 15 minutes.

Once set, poke two holes with a toothpick into each mochi and drip some pomegranate molasses onto the holes to look like blood.

Serve immediately. Leftovers may be stored in an airtight container, in the fridge, for up to 3 days.

Enjoy!

Vampire Bite Mochi (GF)

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-Shade

Whooooo’s ready for Halloween? Me. The answer’s me. I’m always ready. If you think I don’t have decorative skulls around my house all year long, then you…well, you haven’t been to my house. And that’s a real shame. Especially if you like skulls.

Servings: 24 | Prep Time: 1 h 40 m | Cook Time: 22 m | Chill Time: 1 h

• Cheese grater

• Plastic wrap

• Rolling pin

• 3” diameter round cutter

• 24-count mini muffin pan

• Peeler

• Large skillet

• Food processor / Blender

• Small pastry brush

• Heavy-bottomed saucepan

• Wooden spoon

• Heat-safe bowl

• Fine-mesh sieve

• Squeeze bottle

Pie Crust:

• 2 ¼ cups flour

• 1 tsp salt

• 1 cup butter, cold

• Ice water

Sour Apple Filling:

• 2 large Granny Smith apples

• ¼ cup butter

• 1 ½ tbsp flour

• ½ cup sugar

• 2 tbsp water

• 1 tsp citric acid

• ½ tsp clear vanilla

• Teal food coloring

Streusel Topping:

• ¾ cup + 4 tsp flour

• ¼ cup brown sugar

• ½ tsp cinnamon

• ⅛ tsp ginger

• ⅛ tsp nutmeg

• 3 ½ tbsp butter, melted and cooled

Assembly:

• 1 egg yolk

• 1 tbsp water

Caramel Sauce:

• ¼ cup sugar

• ¼ cup brown sugar

• ¼ cup butter, cubed, room temp

• ¼ cup heavy whipping cream, room temp

• ¼ tsp vanilla

Pie Crust (30 minutes + 30 minutes chilling)

In a large bowl, whisk together the flour and salt and set aside.

Using a cheese grater, grate the chilled butter and add to the flour.

Toss together so that all the butter is evenly coated with the flour.

Drizzle in a tablespoon of ice water at a time, mixing with your hands in between each addition, until the dough just starts to come together.

Split the dough in half and shape into two flat disks. Wrap in plastic wrap and chill in the fridge for at least 30 minutes.

On a lightly floured work surface, roll out one of the dough disks to a 10” x 15” rectangle about ¹⁄₁₆” thick.

With a 3” diameter round cutter (I actually used the rim of a small glass), cut out 12 circles of dough.

Place a circle of dough into each cavity of the mini muffin pan, using your fingers to gently press the dough snugly into the corners.

Repeat for the other disk of dough so you have 24 mini pie crusts in the pan.

Lightly cover the pan with plastic wrap and transfer to the fridge to chill until ready to assemble.

Sour Apple Filling (20 minutes)

Peel and dice the apples into small pieces, about ¼” in size. Set aside.

In a large skillet, melt the butter over medium heat.

Whisk in the flour until fully incorporated and mixture has thickened.

Whisk in the sugar, water, citric acid, and clear vanilla.

Bring the mixture just to a boil then reduce the heat to a simmer.

Add the apples and let simmer until apples soften and mixture has thickened.

Remove from the heat and add a small drop of teal food coloring, whisking to achieve a bright green color.

Set aside.

Streusel Topping (10 minutes + 30 minutes chilling)

In a food processor, add the flour, sugar, cinnamon, ginger, and nutmeg.

Blend for a few seconds to combine.

Add the butter, about a tablespoon at a time, blending for a few seconds between additions.

Blend just until the mixture forms into fine crumbs. Do not overmix.

Transfer the crumbs to a small bowl and cover with plastic wrap.

Chill in the fridge for at least 30 minutes before assembly.

Assembly (20 minutes + 22 minutes baking)

Preheat the oven to 350° F.

Remove the chilled pie crusts from the fridge and fill each crust with 1 teaspoon of sour apple filling.

Place 1 teaspoon of streusel topping on each mini pie.

In a small bowl, whisk together the egg yolk and water to create a wash.

With a small pastry brush, rush the exposed crust of each mini pie with the egg wash.

Bake for 22 minutes.

Let pies cool completely in pan before removing, about 15 minutes.

Caramel Sauce (20 minutes)

In a medium heavy-bottomed saucepan, whisk together the sugar and brown sugar.

Melt the sugar over high heat, stirring occasionally with a wooden spoon, until they clump up and then liquify.

As soon as the caramel is fully liquid, remove from heat. Do not overcook.

Stir in the butter, a tablespoon at a time. The mixture will foam up and may splatter, so be careful when adding ingredients.

Once the butter is fully incorporated, whisk in a third of the heavy whipping cream at a time until fully combined.

Transfer the caramel to a heat-safe bowl.

Fill a larger bowl with ice and place the bowl with the caramel in it. This will stop the caramel from overcooking and help cool it down.

Gently whisk the caramel until it is at room temperature.

Whisk in the vanilla.

Pour caramel through a fine-mesh sieve to remove any clumps and transfer to a squeeze bottle.

Drizzle the caramel over the fully cooled pies.

Serve immediately. Store leftovers covered at room temperature for up to 5 days.

Enjoy!

Caramel Apple Pie Bites

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-Shade

It’s finally here, dear reader. The best season of them all. (No, I won’t be hearing any arguments to the contrary. This is my blog, not yours.) And you know what that means? The invasion of pumpkin spice. It’s sneaking it’s way into your coffee. It’s taking over your grocery store. It might already be inside your house as we speak. Oh god, it’s too late. RUN!

Servings: 12 to 16 | Prep Time: 1 h 40 m | Cook Time: 8 m | Chill Time: 5 h 45 m

• Hand-mixer / Stand-mixer

• Heat-safe bowl

• Double boiler

• Large silicone dome mold (link)

• Offset spatula

• Rolling pin

• Toothpick

Gingersnap Cookies:

• 6 tbsp butter, room temp

• ¼ cup sugar

• ¼ cup brown sugar

• 2 tbsp molasses

• 1 egg

• ½ tsp vanilla

• 1 ⅛ cups flour

• 1 tsp baking soda

• 1 ½ tsp ground ginger

• ½ tsp cinnamon

• ¼ tsp cloves

• ⅛ tsp allspice

• ⅛ tsp black pepper

• ⅛ tsp salt

Pumpkin Spice Latte Filling:

• 6 tbsp heavy whipping cream

• 1 tsp instant espresso powder

• ¼ cup pumpkin puree

• ½ tsp pumpkin pie spice

• Orange food coloring

• 18 oz white chocolate baking chips (Guittard)

• 1 ⅛ cup butter

• 3 tbsp golden syrup (Lyle’s)

White Modeling Chocolate Mug:

• 6 oz white candy melts

• 2 tbsp light corn syrup, room temp

• Cornstarch (for dusting)

Latte Foam Decoration:

• 3 oz white chocolate baking chips

• 1 oz heavy whipping cream

• ⅛ tsp pumpkin pie spice

Gingersnap Cookies (30 minutes + 8 minutes baking + 45 minutes chilling)

With a hand-mixer or stand-mixer, cream together the butter, sugar, brown sugar, and molasses until well combined.

Add the egg and vanilla and mix to combine.

In a small bowl, sift together the flour, baking soda, ground ginger, cinnamon, cloves, allspice, black pepper, and salt.

Add to the butter mixture, mixing until just combined.

Cover the dough with plastic wrap and transfer to the fridge to chill for 45 minutes.

Preheat the oven to 325° F.

Form the dough into 1" balls and transfer to a baking sheet, about 2” apart.

Flatten each dough ball with the bottom of a glass to about ¼” thickness. If the dough is sticking to the glass, place a piece of parchment paper between the bottom of the glass and the dough while flattening the cookies.

Bake for about 8 minutes, rotating the pan halfway through, until the cookies puff up and fall flat.

Let cool for 5 minutes on the pan, before transferring to a wire rack to cool completely.

Pumpkin Spice Latte Filling (40 minutes + 4 hours chilling)

In a small heat-safe bowl, microwave the heavy whipping cream until it just starts to bubble, about 20 to 30 seconds.

Whisk in the espresso powder until fully combined.

Whisk in the pumpkin puree, pumpkin pie spice, and a few drops of orange food coloring, and set aside.

In the top of a double boiler, melt the white chocolate chips, butter, and golden syrup together. Don’t worry if the mixture looks split at this point.

Gradually whisk in the cream mixture until the filling is completely smooth.

Remove from the heat and let cool for 15 minutes.

Reserve about 1 cup of the filling in a small heat-safe bowl, cover with plastic wrap, and set aside until assembly.

Break the cooled gingersnap cookies into medium-sized pieces and transfer to a large glass bowl.

Pour the pumpkin spice latte filling over the cookies and gently mix until the cookie pieces are evenly coated. Be careful not to overmix.

Press the mixture into a large silicone dome mold, making sure to fill any gaps, and smooth out the top with an offset spatula.

Cover with plastic wrap and transfer to the fridge to chill for at least 4 hours or overnight.

White Modeling Chocolate Mug (20 minutes + 1 hour chilling)

In a heat-safe bowl, microwave the white candy melts until fully melted.

Gradually mix the corn syrup into the candy melts, stirring until it thickens and becomes the consistency of soft serve. Do not overmix.

Wrap in plastic wrap and set aside at room temperature until firm, about an hour.

Once firm, dust a flat work surface liberally with corn starch, and use a rolling pin to flatten the white modeling chocolate into a circle about ¼” thick.

Take the cake out of the fridge and flip it over onto an upside down bowl. Carefully remove the silicone mold.

Smooth the sides of the cake with clean hands or an offset spatula.

Carefully drape the white modeling chocolate circle over the cake and trim off any excess, making sure to leave a little chocolate hanging past the edge of the cake.

Set the excess modeling chocolate aside.

Smooth the modeling chocolate onto the cake with your hands. Set aside to firm up while you make the handle.

On the cornstarch-dusted work surface, roll the excess modeling chocolate with your hands to form a cylinder.

Shape the cylinder into a mug handle by cutting it to the appropriate length for your mug and pressing one end onto the rounded bottom of your cake. Smooth the edges with your hands.

Carefully flip the cake over onto a white serving plate.

With scissors, trim the top edge of the modeling chocolate mug so the lip is level. Smooth the edge with your fingers so it’s nice and rounded.

Take the unattached end of the mug handle and curve it, pressing the end onto the top edge of the cake.

Smooth the edges with your fingers so it is flush with the top of the mug.

Set the cake aside.

Latte Foam Decoration (10 minutes)

In a small heat-safe bowl, combine the white chocolate and heavy cream.

Heat in the microwave until the cream just starts to simmer, about 20 to 30 seconds. Stir until smooth and set aside.

Take the reserved pumpkin spice latte filling and heat it in the microwave until liquid, about 30 seconds.

Pour it on top of the cake, carefully spreading it all the way to the inside edge of the white mug with an offset spatula.

Drizzle the white ganache on top of the pumpkin filling in the center, swirling in circles outward, to create the look of latte foam.

Using a toothpick, drag the ganache in lines to create a pattern like latte art.

Sprinkle on the pumpkin pie spice.

Serve immediately or store in the fridge until ready to serve. Leftovers may be stored, covered, in the fridge, up to a week.

Enjoy!

Pumpkin Spice Latte Gingersnap Cake

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-Shade

Listen. You’ve probably seen some cornflake cupcake recipes before. But I’ll say it. I think a big opportunity has been missed. None of them are CORNY ENOUGH. I’m a big fan of cornbread, and I think there a lot of elements we can take from cornbread to really take the cornflake flavor up a notch. Now, for the frosting, I obviously wanted something that tastes like cereal milk. So I took inspiration from ermine frosting, which uses boiled milk as a base, and I infused that milk with cereal. It doesn’t get cornier than that!

Servings: 24 | Prep Time: 1 h 25 m | Cook Time: 12 m | Chill Time: 1 h 15 m

• Fine-mesh sieve

• Medium sauté pan

• Wide heat-safe container

• Two 12-cup muffin pans

• Cupcake liners

• Hand-mixer / Stand-mixer

• Blender / Food processor

• Large piping bag

• Large round piping tip

Cereal Milk Frosting:

• 1 ½ cup whole milk

• 1 ½ cup frosted cornflake cereal

• 1 ½ cup sugar

• ½ cup flour

• 1 ½ cup butter, room temp

• 1/8 tsp salt

Cornflake Cupcakes:

• 1 ¼ cup cake flour

• ½ cup cornmeal

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 cup sugar

• ½ cup butter, room temp

• 2 eggs

• 1 tsp vanilla

• 8 oz creamed corn

• ½ cup buttermilk

Frosted Glaze:

• 1 ⅓ cup powdered sugar, sifted

• 1 tsp meringue powder

• 2 tbsp milk

• ¼ cup frosted cornflake cereal, crushed

Cereal Milk Frosting (15 minutes + 1 hour 15 minutes chilling)

In a medium bowl, combine the milk and frosted cornflake cereal. Cover and let sit in the fridge for 45 minutes to infuse.

Pour through a fine-mesh sieve to remove the cereal and set the infused milk aside.

In a medium sauté pan, whisk to combine the sugar and flour.

Heat over medium heat until flour is just toasted, about 5 minutes.

Gradually add the infused milk, whisking until fully combined.

Bring the mixture to a simmer, whisking continuously until thickened.

Transfer to a wide heat-safe container (a casserole dish works well) and cover with plastic wrap directly touching the surface of the mixture.

Chill in the freezer for 30 minutes, then transfer to the fridge until needed. While the frosting base is chilling, prepare the cupcakes.

Cornflake Cupcakes (25 minutes + 12 minutes baking)

Preheat oven to 350° F and line two 12-cup muffin pans with liners.

In a medium bowl, whisk together the cake flour, cornmeal, baking powder, baking soda, and salt. Set aside.

In a large bowl, with a hand-mixer or stand-mixer, cream together the sugar and butter until fluffy, about 2 minutes.

Add the eggs and vanilla, mixing to combine. Set aside.

In a blender or food processor, puree the creamed corn and buttermilk together until smooth.

To the butter mixture, add half of the flour mixture, mixing until just combined.

Add the creamed corn puree, mixing until just combined.

Add the remaining flour mixture, mixing until fully combined.

Fill each cavity of the muffin pan about ¾ full (approximately ¼ cup batter).

Bake for 12 minutes, or until a toothpick inserted into the center comes out clean.

Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Cereal Milk Frosting Cont’d (15 minutes)

In a large bowl, with a hand-mixer or stand-mixer, beat the butter on medium speed until creamy.

Gradually add the cooled flour mixture until well combined.

Add the salt, mixing until fully combined.

Transfer to a large piping bag with a large round tip.

Pipe swirls of frosting onto the cooled cupcakes and set aside.

Frosted Glaze (30 minutes)

In a small bowl, whisk together the powdered sugar, meringue powder, and milk until smooth.

Transfer the glaze to a short glass.

Place the wire racks with the cupcakes over a couple baking sheets.

Dip the frosting of each cupcake upside down into the glaze, letting any excess drip off before sitting upright on the wire racks.

Sprinkle some crushed frosted cornflakes on top of the glaze before it sets.

Serve immediately. The cornflakes will lose their crunch and become chewy over time, so these are best eaten within a few hours. Leftovers may be stored, covered, at room temperature for up to a few days.

Enjoy!

Frosted Cornflake Cupcakes

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-Shade

Well, here we are. The end of August. Time sure does move at an unexpected velocity, don’t it? Controversial opinion, but I personally cannot wait for summer to be over. Autumn is my favorite season, by far. Frankly, I think I look my best wearing a turtleneck, but if I wore a turtleneck in this weather, they’d probably have to bury me in it.

Servings: 24 | Prep Time: 1 hour 15 minutes

• Saucepans

• 9 x 13” removable-bottom pan

• Food processor / Blender

• Nonstick pot

• Wooden spoon

• Squeeze bottle

Mango Syrup:

• 2 cups mango nectar (Langers)

Coconut Mango Treats:

• ½ cup shredded sweetened coconut

• ½ cup vegan butter, divided (Earth Balance)

• 20 oz mini vegan marshmallows, divided (Dandie’s)

• 2 tsp coconut extract

• 7 cups (10 oz) vegan crispy rice cereal, divided (Nature’s Path)

• Orange food dye

Coconut Glaze:

• ½ cup coconut cream

• 2 tbsp sugar

• 1 tsp tapioca starch

• Pinch salt

• 1 tbsp sesame seeds

Mango Syrup (30 minutes)

In a small saucepan, bring the mango nectar to a boil over high heat.

Reduce heat to medium and let simmer, whisking frequently to prevent burning, until mixture is reduced to ½ cup, about 25 minutes.

Remove from heat and transfer to a small bowl.

Cover with plastic wrap touching the surface of the syrup and set aside.

Coconut Mango Treats (30 minutes)

Grease a 9 x 13” removable-bottom pan with coconut oil and set aside.

In a food processor, blend the shredded sweetened coconut into very fine pieces and set aside.

In a nonstick pot over medium heat, melt ¼ cup of the vegan butter.

Reduce heat to low and add 10 oz of the mini marshmallows.

Stir with a wooden spoon, mashing the marshmallows, until marshmallows melt together.

Add the coconut extract and finely shredded coconut. Stir until fully combined.

Remove from heat and add 5 oz of the crispy rice cereal, stirring everything together.

Transfer to the prepared pan, pressing the rice treats into an even layer.

Cover and set aside.

In a nonstick pot over medium heat, melt ¼ cup of the vegan butter.

Reduce heat to low and add 10 oz of the mini marshmallows.

Stir with an oiled wooden spoon, mashing the marshmallows, until marshmallows melt together.

Add 3 tablespoons of the prepared mango syrup and a few drops of orange food coloring. Stir until fully combined.

Remove from heat and add the remaining 5 oz crispy rice cereal, stirring everything together.

Transfer to the pan, pressing the mango mixture on top of the coconut mixture, and smooth into an even layer.

Cover with plastic wrap and set aside at room temperature.

Coconut Glaze (15 minutes)

In a small saucepan, whisk to combine the coconut cream, sugar, tapioca starch, and salt.

Warm over medium heat until thickened.

Remove from heat and transfer to a squeeze bottle.

Set aside to cool about 15 minutes.

Drizzle the cool coconut glaze in a zigzag pattern over the bars.

Sprinkle with sesame seeds.

Serve immediately. Leftovers may be stored covered, at room temperature or in the fridge, for up to 1 week.

Enjoy!

Thai Mango Sticky Rice Treats (Vegan, GF)

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-Shade

I’m not going to lie, I was initially a bit skeptical of the grape. I know it’s a popular choice, but I’ve never been a big fan. (Team Raspberry, babyyy. Tell me your favorite jam in the comments! Especially if it’s a weird one.) But you know what? Grape actually ended up being my favorite of the three! So it just goes to show…something something…life lesson.

And if you locals haven’t heard the news, Made By Shade will be having it’s first ever booth at Salem Pride in the Park this upcoming Saturday, August 26th! I’ll personally be giving out some of my Guava & White Chocolate Shortbread Cookies (Transgender Flag Cookies). So be sure to stop by and say hello, and more importantly, grab yourself a cookie!

Servings: 12 | Prep Time: 1 h 40 m | Cook Time: 10 to 14 m | Chill Time: 12 h 15 m

• Hand-mixer / Stand-mixer

• Large piping bags

• 9 x 13” removable-bottom pan

• 13 x 18” baking sheet

• Small heat-safe bowl

• Squeeze bottle

Ice Cream Base:

• 1 ½ cups heavy whipping cream, cold

• 7 oz sweetened condensed milk

Strawberry Jam Ice Cream:

• 1 ½ tbsp heavy whipping cream

• 7 tbsp seedless strawberry preserves, divided

• Pink food dye (optional)

Raspberry Jam Ice Cream:

• 1 ½ tbsp heavy whipping cream

• 7 tbsp seedless raspberry preserves, divided

• Red food dye (optional)

Grape Jelly Ice Cream:

• 1 ½ tbsp heavy whipping cream

• 3 tbsp frozen grape juice concentrate, thawed

• ¼ cup concord grape jelly

• Purple food dye (optional)

Peanut Butter Cake:

• 1 cup brown sugar

• ½ cup creamy peanut butter

• 6 tbsp shortening, room temp (I used Earth Balance Vegan Buttery Sticks)

• 2 eggs, room temp

• 1 ½ tsp vanilla

• 6 tbsp gluten-free flour, sifted (I used Namaste)

• 6 tbsp almond flour, sifted

• ¾ tsp baking powder

• ½ tsp salt

• 3 tbsp peanut butter baking chips (I used Reese’s)

• 2 tbsp heavy whipping cream

• ¼ cup unsalted peanuts, finely chopped

Ice Cream Base (10 minutes)

In a large bowl, with a stand-mixer or hand-mixer, whisk together the cream and sweetened condensed milk until medium peaks form.

Divide the ice cream base evenly into three bowls. Cover and transfer to the fridge until needed.

Strawberry Jam Ice Cream (10 minutes)

In a small bowl, whisk together the heavy whipping cream and 3 tbsp strawberry preserves until fully combined.

Gradually fold the strawberry mixture (and a drop of pink food dye if using) into one of the bowls of ice cream base until fully combined.

Whisk to loosen the remaining ¼ cup strawberry preserves and swirl into the ice cream.

Transfer to a large piping bag and set aside in the fridge while you prepare the other ice cream flavors.

Raspberry Jam Ice Cream (10 minutes)

In a small bowl, whisk together the heavy whipping cream and 3 tbsp raspberry preserves until fully combined.

Gradually fold the raspberry mixture (and a drop of red food dye if using) into one of the bowls of ice cream base until fully combined.

Whisk to loosen the remaining ¼ cup raspberry preserves and swirl into the ice cream.

Transfer to a large piping bag and set aside in the fridge.

Grape Jelly Ice Cream (10 minutes)

In a small bowl, whisk together the heavy whipping cream and grape juice concentrate until fully combined.

While whisking, gradually pour the grape mixture (and a drop of purple food dye if using) into one of the bowls of ice cream base until fully combined.

Whisk to loosen the ¼ grape jelly and swirl into the ice cream.

Transfer to a large piping bag and set aside in the fridge.

Assembly (15 minutes + 4 hours chilling)

Line a 9 x 13” removable-bottom pan with parchment paper.

Take the three piping bags of jam ice cream out of the fridge.

Pipe straight rows of ice cream into the pan, alternating the flavors so the short side of the pan has five rows as follows: 1 ½” strawberry, 1 ½” raspberry, 3” grape, 1 ½” raspberry, 1 ½” strawberry.

Continue piping additional layers until all the ice cream has been added to the pan. Tap the pan firmly a few times so the ice cream lays flat.

Cover with plastic wrap touching the surface and freeze until firm, at least 4 hours.

Peanut Butter Cake (45 minutes + 10 to 14 minutes baking + 8 hours 15 minutes chilling)

Preheat the oven to 300° F. Line a 13 x 18” baking sheet with parchment paper and set aside.

In a large bowl, with a hand-mixer or stand-mixer, cream together the brown sugar, peanut butter, and shortening until fully combined and fluffy, no more than 2 minutes.

Add the eggs and vanilla and beat until just combined. Set aside.

In a small bowl, whisk together the gluten-free flour, almond flour, baking powder, and salt.

Add the flour mixture to the peanut butter mixture and mix until just combined. Do not overmix.

Pour the batter into the prepared pan and spread into an even layer with an offset spatula.

Bake for 10 to 14 minutes, or until a toothpick inserted into the center comes out clean and the top is no longer shiny.

Let the cake cool completely in the pan, then transfer to the freezer for 15 minutes.

In a small heat-safe bowl, combine the peanut butter chips and the heavy whipping cream. Microwave for 20 to 40 seconds, or until the cream just starts to bubble.

Remove from the microwave and stir until the peanut butter chips and cream fully combine into a ganache. Transfer to a squeeze bottle and set aside.

Remove the cake from the freezer and cut in half so you have two 9 x 13” rectangles.

Drizzle the peanut butter ganache in a zigzag onto one of the cake halves and sprinkle on the chopped peanuts.

Lay out a large piece of plastic wrap on a flat surface.

Remove the ice cream slab from the freezer and peel the plastic wrap off of the top only.

Place the undecorated peanut butter cake on top of the ice cream slab, then carefully flip the entire thing onto the plastic wrap-covered surface.

Remove the plastic wrap covering the ice cream and place the decorated peanut butter cake on top of the ice cream.

Wrap entirely in the plastic wrap and return to the freezer to chill overnight. Once firm, trim the edges and cut into 12 ice cream sandwiches, about 4 ½” long by 2” wide.

Serve immediately. Leftovers may be stored, covered, in the freezer.

Enjoy!

PB&J Ice Cream Sandwich (Gluten-Free)

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-Shade

Any of you ever had POG juice? It’s a blend of passionfruit, orange, and guava juice and it was the inspiration for this recipe! I actually almost called these POG Madeleines, but some people informed me that my experiences are not universal and that no one would get what that meant. Go figure.

Servings: 18 | Prep Time: 1 h 25 m | Cook Time: 10 to 12 m | Chill Time: 8 h

• Saucepans

• Spice grinder / Mortar and pestle

• Food processor / Blender

• Madeleine pan

• Wire cooling rack

• Large piping bag

• Large nozzle piping tip

Guava Jam:

• ½ cup sugar

• 6 tbsp water

• 2 tbsp frozen guava juice concentrate

• ½ tsp agar powder

• ½ tsp orange juice

Toasted Coconut:

• 1 cup sweetened shredded coconut

Passionfruit Madeleines:

• ¼ cup vegan butter (I used Earth Balance)

• 2 tbsp egg replacer + ¼ cup water, cold (I used Bob’s Red Mill)

• 1 tbsp orange zest

• ½ cup (100 g) sugar

• ¼ cup passionfruit puree, room temp (I used Fruit in Hand)

• 1 cup (120 g) flour

• ½ tsp baking powder

• ¼ tsp salt

Orange Glaze:

• ½ cup (60 g) powdered sugar

• 4 to 5 tsp frozen orange juice concentrate, thawed

Guava Jam (15 minutes)

In a small saucepan, combine sugar, water, frozen guava juice concentrate, agar powder, and orange juice over high heat.

Bring to a boil, and boil for 5 to 10 minutes, until it coats the back of a spoon.

Remove from heat and transfer to a heat-safe bowl to cool completely.

Cover with plastic wrap and chill in the fridge until needed.

Toasted Coconut (10 minutes)

Preheat the oven to 350° F.

Spread the sweetened shredded coconut on a baking sheet.

Bake until the coconut starts to brown, about 5 to 8 minutes, stirring every 2 minutes and keeping a close eye on it.

Once toasted, immediately transfer the coconut to a bowl to cool completely.

In a spice grinder, or mortar and pestle, pulse the toasted coconut a few times, or until the pieces are smaller but not dust.

Transfer to a small bowl, cover with plastic wrap, and set aside until needed.

Passionfruit Madeleines (45 minutes + 10 to 12 minutes cooking + 8 hours chilling)

In a small heat-safe bowl, microwave the vegan butter until melted, about 10 to 20 seconds, and set aside to cool.

In a small bowl, whisk together the egg replacer and cold water until smooth. Set aside to let firm up.

In a food processor, pulse together the orange zest and sugar until zest is fine and incorporated into the sugar.

Transfer the sugar mixture to a medium bowl and add the passionfruit puree, whisking to combine. Set aside.

In a large bowl, whisk together the flour, baking powder, and salt.

Add the sugar mixture and egg replacer mixture and whisk until fully combined.

Gradually whisk in the melted butter until batter is just combined.

Cover with plastic wrap touching the surface of the batter and transfer to the fridge to chill overnight.

Chill the madeleine pan in the fridge for at least 1 hour.

Preheat the oven to 425° F.

Grease the madeleine pan liberally with vegetable spray and place on an upside down baking sheet.

Fill each cavity of the madeleine pan with 4 tsp batter.

Bake for 6 minutes, then rotate the pan and lower the oven temperature to 325° F.

Bake for 4 to 6 more minutes, until golden around the edges and a toothpick inserted in the center comes out clean.

Unmold the madeleines from the pan immediately so they don’t stick and transfer to a cooling rack. Set aside.

Transfer the cooled guava jam to a heat-safe bowl and microwave for 5 to 15 seconds, just until the jam loosens up enough to be pipeable.

Transfer the jam to a large piping bag fitted with a large nozzle piping tip.

While the madeleines are still warm, use the nozzle tip to carefully poke a hole into one end of the smooth side of each madeleine, creating a channel through the center to the other side, but not piercing through it.

Pipe guava jam into each of the madeleines until full, wiping off any excess.

Set the madeleines aside to cool, about 15 minutes.

Orange Glaze (15 minutes)

In a medium bowl, whisk to combine the powdered sugar and 4 tsp orange juice concentrate until smooth. If the glaze is still too thick, add up to 1 additional teaspoon of orange juice concentrate and whisk until it’s reached the right consistency.

Dip half of the ridged side of each of the madeleines in the glaze, at an angle, and set on a cooling rack.

Sprinkle on the toasted coconut so the glaze is fully coated, brushing off any excess on the unglazed side.

Serve immediately. Leftovers may be stored covered at room temperature for up to 3 days.

Enjoy!

Passionfruit, Orange & Guava Madeleines (Vegan)

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-Shade

Fun fact: on this day, 54 years ago, Neil Armstrong first walked on the moon! So to commemorate that, I decided to put cheddar cheese powder in a cake. And I know what all you anti-cheese-in-dessert haters are going to say, but FRANKLY? You were wrong about the pear and blue cheese cake and you’re WRONG ABOUT THIS ONE TOO. Everyone thought NASA was crazy for thinking we could go to the moon (I actually have no idea what the public opinion was at the time, but it sounds nuts) and look what happened. Just trust me, Gromit!

Servings: 6 | Prep Time: 2 h 20 m | Cook Time: 16 m | Chill Time: 13 h

• 9” square pan

• Offset spatula

• Wire cooling rack

• 2 ½” diameter round cutter (link)

• Peeler

• Small skillet

• Silicone dome molds in medium (1.5” diameter) and large (2.75” diameter) (link)

• Medium saucepan

• Fine-mesh sieve

• Hand-mixer / Stand-mixer

• Large piping bag

• Turntable

• Melon baller / Small round spoon

• Toothpicks

• Airbrush compressor and nozzle (link)

Cheddar Cake:

• ¾ cups flour, sifted

• ⅓ cup sugar

• ½ cup cheddar cheese powder (I used Hoosier Hill Farm)

• 2 tsp cornstarch

• ½ tsp salt

• ½ tsp baking powder

• ¼ tsp baking soda

• 4 tbsp butter, melted

• 1 ½ tbsp buttermilk

• 1 egg

• 2 tbsp boiling water

Apple Pie Filling:

• 1 medium Granny Smith apple

• 2 tbsp butter

• 2 ¼ tsp flour

• ¼ cup brown sugar

• 1 tbsp water

• ¼ tsp vanilla

• ¼ tsp cinnamon

• ⅛ tsp nutmeg

Vanilla Bean Diplomat Cream:

• ½ tsp gelatin powder

• 1 ½ tsp water, cold

• 1 cup whole milk, divided

• 1 tsp vanilla bean paste

• ⅓ cup sugar

• 2 tbsp cornstarch

• ⅛ tsp salt

• 2 large egg yolks

• ⅓ cup heavy whipping cream

Assembly:

• Liquid food dye (black, white)

Cheddar Cake (35 minutes + 16 minutes cooking)

Grease, flour, and line a 9” square pan with parchment paper. Preheat oven to 300° F.

In a medium bowl, whisk together the flour, sugar, cheddar cheese powder, cornstarch, baking powder, baking soda, and salt.

Add the melted butter, buttermilk, and egg and whisk together.

Add the hot water and whisk together.

Pour the batter into the prepared pan, spreading evenly with an offset spatula to make sure it gets into all the corners.

Bake the cake for about 16 minutes, or until a toothpick inserted into the center comes out clean.

Run an offset spatula around the outside edge to loosen the cake from the pan, then flip immediately onto a wire cooling rack.

Remove the pan and parchment paper. Let cool completely to room temperature, then wrap tightly in plastic wrap and freeze until firm.

Using a 2 ½” diameter round cutter, cut out six cheddar cakes. Trim the cakes so they are level and about ½” tall.

Wrap each cake in plastic wrap, place on a plate or small baking sheet, and keep frozen until assembly.

Apple Pie Filling (20 minutes + 1 hour chilling)

Peel and dice the apple into small cubes, about ¼” in size. Set aside.

In a small skillet, melt the butter over medium heat.

Whisk in the flour until fully incorporated and mixture has thickened.

Whisk in the brown sugar, water, vanilla, cinnamon, and nutmeg.

Bring the mixture just to a boil then reduce the heat to a simmer.

Add the apples and let simmer until apples soften and mixture has thickened.

Remove from heat and scoop the apple pie filling into six of the medium dome molds, pressing down until the syrup rises all the way to the top.

Level the top with an offset spatula and scrape off any excess around the mold.

Cover with plastic wrap and freeze until solid, at least 1 hour. Keep frozen until needed.

Vanilla Bean Diplomat Cream (25 minutes + 2 hours chilling)

In a small bowl, whisk together the gelatin powder and cold water. Set aside to bloom.

In a medium saucepan, whisk together 1 ½ cups milk and the vanilla bean paste.

Cook over high heat, stirring often until it just starts to simmer. Remove from heat.

In a medium bowl, whisk together the sugar, cornstarch, and salt together until there are no lumps.

Add the remaining ½ cup milk and the egg yolks, whisking to combine.

While whisking vigorously, slowly pour the hot milk into the bowl to temper the egg mixture.

Return mixture to saucepan and cook over medium-high heat, whisking constantly, until it thickens and comes to a boil.

Remove from heat and whisk in the bloomed gelatin until fully combined.

Pass the pastry cream through a fine-mesh sieve and into a bowl.

Cover completely with plastic wrap, placing it directly on top of the cream to prevent a skin from forming.

Allow the pastry cream to cool to room temperature, then place in the refrigerator for a couple hours to set. Do not freeze.

In a medium bowl, with a hand-mixer or stand-mixer, whisk the heavy whipping cream on high speed until stiff peaks form. Set aside.

Remove the chilled pastry cream from the fridge and whisk briefly to loosen.

Gradually fold in a little of the pastry cream at a time into the whipped cream until just combined.

Transfer to a large piping bag with the tip cut off and set aside.

Assembly (1 hour + 10 hours chilling)

Pipe the diplomat cream into the six large dome molds, filling only halfway.

Remove six of the apple pie domes from the medium molds, placing one in the center of each of the cream-filled molds.

Press down until the cream rises around the sides of the apple pie dome to be level with the top.

Pipe a little bit more diplomat cream on top of the apple pie dome.

Remove the plastic wrap from the chilled cheddar cake rounds, placing one in each of the large dome molds.

Press down until the cream rises around the sides to be level with the top of the mold. Pipe more cream around the sides of the cake, if necessary. Reserve the leftover diplomat cream in the fridge for patching any air pockets later.

Scrape any excess off the top of the cakes so they’re perfectly level.

Cover with plastic wrap and chill in the freezer for at least 8 hours, or overnight.

Remove the frozen cakes from the large dome molds and place on a parchment lined baking sheet. Keep the cakes frozen when not working on them.

Take one cake out at a time and place it on a parchment-covered turntable.

If there are any gaps or pockets of air on the surface of the cake, pipe some of the reserved diplomat cream into the gaps and let harden, about 30 seconds to a minute.

Scrape away any excess and smooth with the pad of your finger. Don’t worry if it’s not perfect, the surface of the moon is quite bumpy anyway!

Using the edge of a melon baller, or small spoon, carve little craters into the surface of the cake.

Using a toothpick, poke and scratch the outside of the cake to create texture.

Return the cake to the freezer when finished carving and repeat for the other cakes.

Starting with the first cake again, place it on a parchment-covered turntable surrounded on three sides by cardboard (to prevent dye from getting all over the kitchen).

In a small bowl, mix together a couple drops each of the black and white liquid food dye, until a medium gray color is achieved. Pour this into the appropriate spot on your airbrush nozzle.

Using the airbrush, lightly spray the outside of the cakes with grey dye until there is no white diplomat cream visible.

If desired, you can add a little more black dye to your bowl to get a slightly darker grey, and very lightly spray the cakes again from a distance, to give them more dimension.

Let the cakes thaw in the fridge for a couple hours, or overnight, before serving. Leftovers may be kept covered in the fridge, up to a week.

Enjoy!

Man On The Moon Cake

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Be sure to check out my Best Practices page for tips on how to make this recipe yourself. Let me know in the comments if you have any questions and feel free to tag me on Instagram @made.by.shade if you make it!

-Shade