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Sweet lemon, tart berry, perfect slice Lemon and poppy- the master combo. You can find these two bad boys hanging out in a scone, or maybe even a muffin if they're feeling frisky-but throw these cool cats into a cake and you will be met with a dessert of epic proportion. Throw in some berries for an extra layer of that sweet x sour perfection and there you have it- the snazzy sour sweet moist machine or lemon poppy berry cake for short. Ingredients: For the cake: 2.5 cups all-purpose flour 2 tbsps poppy seeds 1 3/4 tsp baking powder 1/2 tsp baking soda 1 tsp salt 1 cup unsalted butter, softened 1.5 cups white sugar 3 tbsps lemon zest 3 eggs 1 cup buttermilk 1/4 cup lemon juice 1/2 tbsp vanilla bean paste, or extract For the frosting: 2 sticks unsalted butter (1 cup), softened 16 ounces cream cheese, softened 4 cups confectioners sugar 2.5 cups freeze dried mixed berries (I used strawberries, blueberries, and raspberries) 1/2 cup blackberries (optional) 1/2 cup blueberries (optional) 7-10 candied orange slices (optional) 1/3 cup lemon curd (optional) Directions: Preheat the oven to 350°F and prepare a 9 x 13 inch rectangular pan with butter and parchment paper. In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt. In a separate large bowl, use an electric mixer to beat together the butter, sugar, and lemon zest. When the mixture is light and fluffy, add in the eggs one by one. When fully combined, pour in half of the dry ingredient mixture into the batter and mix until just combined. Pour in the buttermilk, lemon juice, and vanilla bean paste, and continue to mix. Then add in the remaining dry ingredient mixture. Mix until fully combined and no flour pockets remain. Pour into your prepared pan and bake for 25-35 minutes, or until an inserted toothpick comes out clean. Let cool on a wire rack while preparing the frosting. To prepare the frosting, whip the softened cream cheese and butter together for 4-1o mins (depending on how fluffy you want your frosting). While whipping, blend the freeze dried berries to make a fine powder. Sift the confectioners sugar and berry powder into the whipped frosting. Beat for a minute, or however long it takes for the confectioners sugar to fully incorporate. Spread the frosting over the cooled cake and top with blackberries, blueberries, lemon curd, and orange slices. Slice, serve, and enjoy!

rich chocolate, tart cherries, sweet drizzle She's dark and bitter, but at her core, she's sweet and gentle, always hidden in a white cloak -she's the mysterious it girl- she's the Black Forest Cookie. Ingredients: 1/2 cup unsalted browned butter, softened 1 cup white sugar 1 tbsp molasses 1 tsp vanilla bean paste (or vanilla extract) 1/2 tsp baking soda 1 tsp baking powder 1 tsp salt 1 egg, room temperature 2 cups all-purpose flour 1.5 cups cocoa powder 1/2 cup cherry jam/preserves 1/2 cup white chocolate, melted Directions: In a large bowl, cream together the butter, sugar, molasses, vanilla, baking powder, baking soda, and salt. Continue creaming until light and fluffy. Beat in the egg and gradually mix in the flour and cocoa. When the dough is fully combined, roll into balls. Place the dough balls on a parchment paper lined baking sheet and place in the fridge for 1-4 hours. When finished chilling, preheat the oven to 350 degrees Fahrenheit. Press-down the center of each of the dough balls to make wells. Fill the wells with the cherry jam. Bake for 10-15 mins, or until edges slightly darken. Remove the cookies from the oven and set them on a baking rack for 10 minutes. Drizzle with melted white chocolate and enjoy! Devour them immediately or store them in an airtight container for up to 1 week.

sweet & soft strawberry-raspberry-chocolate perfection These cookies look, smell, and taste pink. They are of the quality only deserved by Pinkalicious Pinkerton, but I suppose today you too will be transformed to grow pigtails and strut in pink tutus because these cookies might just give you pinkititis. Ingredients: 1/2 cup unsalted browned butter, softened 1.5 cups white sugar 1 tbsp molasses 1 tsp vanilla bean paste (or vanilla extract) 1 cup freeze-dried strawberries, blended 1/2 tsp baking soda 1 tsp baking powder 1 tsp salt 1 egg, room temperature 3/4 tsp red food coloring (optional) 2 cups all-purpose flour 1/2 cup freeze-dried raspberries, crushed 1.5 cups bittersweet chocolate chips 1 tsp sea salt flakes (for top) Directions: In a large electric mixing bowl, cream together the butter, 1 cup sugar, molasses, vanilla, 2/3 cup blended freeze-dried strawberries, baking powder, baking soda, and salt. Using a paddle attachment, beat in the egg and food coloring, and gradually mix in the flour. Fold in the chocolate chips and crushed raspberries. In a small bowl, whisk together the remaining strawberry powder and 1/2 cup sugar. Roll the dough into balls, and roll the balls in the strawberry sugar mixture. Place the dough balls on a parchment paper lined baking sheet and place in the fridge for 1-4 hours. Bake at 350 degrees Fahrenheit for 10-15 mins, or until edges slightly darken. Remove the cookies from the oven and set them on a baking rack for 10 minutes. Sprinkle with sea salt flakes and voila! Your cookies are ready. Enjoy them immediately or store them in an airtight container for up to 1 week.

creamy, refreshing, rosewater coconut goodness Yakh dar Behest is an Iranian dessert that translates to "Ice in Paradise". It's often a summer dessert, but honestly, now (at least where I live) life seems icier than ever. So to deal with the winter ice, I figured it was time to make some summer ice, to cancel each other out, PEMDAS style. Ingredients: 3 cups coconut milk 1/4 cup cornstarch 1.5 cups coconut cream 1 1/4 cups white sugar 1 tsp cardamom 1 cup rice flour 3 tbsps rose water 1/2 cup coconut flakes 1/4 cup crushed pistachios (optional) Directions: In a small bowl, combine 1/2 cup coconut milk with cornstarch. Whisk until fully combined. In a medium-sized pot over medium heat, whisk together the remaining coconut milk, coconut cream, sugar, cardamom, and rice flour. After three minutes of whisking, add in the cornstarch mixture. Continue whisking until a pudding-like thickness is reached. Whisk in the rosewater and let simmer for three minutes. Pour into your desired container, and sprinkle with coconut flakes. Allow to refrigerate for 6-24 hours. Sprinkle with pistachios. Scoop, serve, and enjoy! Note: This Yakh dar Behesht is slightly looser and more pudding-like than traditional Yakh dar Behesht, due to the addition of coconut cream in place of water and regular milk. This has a thick, pudding-like texture, while the original is often served sliced in diamond shapes.

soft, warm, coconut paradise I am cold. Frozen. Icey. These coconut baked oats are not a want but a need. Warm and toasty, I feel like a house cat whose only job is eating and throwing up hairballs- living the dream. Ingredients: 1/2 cup rolled oats 1/2 cup mashed banana 1/4 cup coconut flakes 1/2 tsp cinnamon 1/2 tsp vanilla extract 1/2 cup coconut milk 1 tsp baking powder 1.5 tsp sweetener (sugar, monk fruit powder, or maple syrup) 2 tbsps dark chocolate chips (optional) Directions: Step 1: Pour all ingredients except chocolate chips into the blender, and blend until there is a smoothie-like texture. Step 2: Pour batter into a ramekin or small baking dish, and sprinkle with chocolate chips and extra coconut flakes. Step 3: Bake at 375°F for 15-20 minutes, and enjoy!!!

crisp top, light center, scrumptious all over I am unreasonably obsessed with Ines Rosales tortas. Whenever my best friend from Spain comes to town, I beg her to bring me a box. The crispy orange tortas with their subtle olive oil flavor are so simple yet so divine. They make me feel like a fancy little girl in a fancy little world, and I feel like we all deserve to feel that way sometimes. These muffins perfectly capture the simple perfection of the marriage between olive oil and orange. Ingredients: 2.5 cups all-purpose flour 2 tsps baking powder 3/4 tsp table salt 1 cup olive oil 1 tbsp orange zest 2 cups white sugar 2 eggs, room temperature 1 tsp vanilla bean paste, or extract 2/3 cup orange juice 2/3 cup heavy cream Directions: Preheat the oven to 375°F and prepare a muffin tin with muffin liners or parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt. In the bowl of an electric mixer, beat together the olive oil, orange zest, and 1 3/4 cups sugar. After beating for two minutes, add in the eggs and vanilla. When fully combined, continue mixing while gradually streaming in the orange juice, half of the dry ingredient mixture, the cream, and the remaining dry ingredient mixture. Stop mixing when fully combined. Pour the muffin batter 3/4 of the way to the top of the muffin liners. Sprinkle the remaining sugar over the muffins, and bake for 20-25 minutes. Remove from the oven, and let the muffins cool for at least 5 minutes. Enjoy!

fluffy, sweet, tart, perfection- murder has never tasted so good. Once upon a time, there was a beautiful princess. She would dance around the castle flaunting her shiny hair and clean shoulders. One day, a jealous maid grabbed her and stabbed her till both her hair and shoulders fell off. Then she made a cake, filling it with the blood of this conceited vixen, and when the moon shone on the cake that night, it exploded with tiny dancing leprechauns. This cake is an exact replica, well, minus the leprechauns. Ingredients: For the cake: 2 cups cake flour 1 1/2 cups white sugar 1 tbsp baking powder 3/4 tsp cardamom 1 tsp salt 7 egg yolks, room temperature 7 egg whites, room temperature 3/4 cup water 1/2 cup vegetable or canola oil 2 tbsps rose water 1/2 tsp cream of tartar For the blood: 3 cups raspberries, fresh or frozen 1/4 cup water 1 tbsp lemon zest 1/3 cup white sugar For the frosting: 2 sticks unsalted butter (1 cup), softened 16 ounces cream cheese, softened 4 cups confectioners sugar 1 tbsp rose water Directions: Preheat the oven to 325°F and prepare two 8-inch baking pans with parchment paper and butter. In a medium bowl, sift together flour, sugar, cardamom, baking powder, and salt. In a small bowl, beat together egg yolks, water, oil, and rose water until frothy. Fold egg yolk mixture into flour mixture until just combined. In a separate bowl, whip egg whites and cream of tartar until stiff peaks form. In 4 even increments, fold egg whites into the cake batter. Pour into prepared pans and bake for 30-40 minutes, or until a toothpick can be inserted and removed cleanly. Let cool on a wire rack. Make the raspberry blood by boiling together raspberries, white sugar, lemon zest, and water for two minutes. Simmer for another ten minutes, until the mixture becomes liquid. Sift the raspberry seeds out of the mixture using a sieve. Store the sweetened juice in the refrigerator to cool. To prepare the frosting: In the bowl of an electric mixer, beat the cream cheese and butter for 4-1o mins (depending on how fluffy you want your frosting). Sift in the confectioners sugar, and add in the rose water. Beat for a minute, or until you reach your desired consistency. Fill a balloon with the raspberry blood and knot it well. Level your cake layers to smooth the tops, and cut them in half through the middle to make 4 layers. Use a knife to carve them into hearts. Stack and layer the cakes with frosting. Cut a chunk out of the middle of the layered cake to make a deep well, place the blood-filled balloon into the well. Cover the balloon frosting, and decorate the cake to taste. I used pomegranate seeds and rose petals. Slice, serve, and enjoy! Notes: When you slice into this, the blood will explode out very quickly, so don't slice into it while wearing your favorite shirt. Also, make sure you take the balloon out of the cake before serving! Balloons do not taste good!

creamy, mellow, sweet, dreamy I just got my wisdom teeth out, and since I can't eat solid food yet, I have been living off of ice cream and jello. Today is a new day, a day of consuming something with at least a little nutritional value. While I made this out of nutritional necessity, I will continue making it out of necessity for its deliciosity. Inspired by Sri Lankan avocado pudding, this avocado matcha mousse is a refreshing and delicious treat, perfect for breakfast or dessert! Ingredients: 2 avocados, peeled and pitted 1 tsp matcha powder 1-2 tbsps honey (more or less to taste) 1/4 cup coconut milk sprinkle of salt whipped cream (optional) Directions: Blend together avocados, 1/2 tsp matcha powder, honey, coconut milk and salt. When the mixture is smooth, pour it into your desired bowl, top it with whipped cream, and sift the remaining matcha powder on top. Serve, spoon, and savor!

Aka the cute sister of Persian Love Cake You know all that stuff in Persian Love Cake that makes it so good? Like the rose water, cardamom, citrus, and nuts? Imagine all of those flavors but in a cookie. But also better, cause you know, I'm me. Ingredients: For the dough: 1 cup unsalted butter, softened 1 cup white sugar 1 cup brown sugar 1 egg 3 tbsps rose water 1/2 tsp lemon zest 2 cups all-purpose flour 1/2 cup almond flour 1 tsp baking soda 1 tsp baking powder 1 tsp salt 1/2 tsp cardamom For the glaze: 2 cups confectioners sugar 1 tsp lemon zest 1/4 cup lemon juice 2 tbsps rose water 1/2 tsp cardamom 1/2 tsp pink food dye (optional) 3 tbsps dried rose petals (optional) 3 tbsps crushed pistachios (optional) Directions: Preheat the oven to 350°F and prepare a baking pan with parchment paper. In a large bowl, cream the butter for one minute or until slightly fluffy, add in the sugars and continue creaming for another minute. Add in the egg, rose water, and lemon zest, then beat until combined. Fold in the dry ingredients with a spatula, the dough should be slightly sticky. Scoop onto the prepared baking sheet and bake for 10-15 mins, or until edges are golden. Remove the cookies from the oven and let them cool on a wire rack while you prepare the glaze. For the glaze: In a small bowl whisk together the sugar, lemon zest, lemon juice, rose water, cardamom, and food coloring until fully combined. Drizzle your glaze over the cooled cookies on a wire rack with parchment paper below them (the parchment will catch the glaze that falls over the sides), and sprinkle the dried rose petals and pistachios on top. Enjoy!

rich, fudgy, double-chocolate, minty blobs of goodness "Mint chocolate tastes like toothpaste" How? Awaken me. Hit me with the fourth Great Awakening, because I am just SO EAGER TO BE AWAKENED. I don't know if you are just brushing your teeth with chocolate or what your deal is, but it is clear to me that some people are just born haters. I am truly sorry if you are incapable of seeing the truth- the beauty in mint chocolate, but if you are a mint chocolate lover(aka a normal person) this recipe is for you! Ingredients: 1/2 cup unsalted butter, softened 1 cup white sugar 1 tbsp molasses 1 tsp vanilla bean paste (or vanilla extract) 1 tsp espresso powder 1/4 tsp cinnamon powder 1/2 tsp baking soda 1 tsp baking powder 1 tsps salt 1 egg, room temperature 1.5-2 cups all-purpose flour 1 cup cocoa powder 2 cups bittersweet chocolate chips 3/4 cup crushed peppermints 1 tsp sea salt flakes (for top) Directions: In a large electric mixing bowl, cream together the butter, sugar, molasses, vanilla, espresso, cinnamon, baking powder, baking soda, and salt. Using a paddle attachment, beat in the egg, and gradually mix in the flour and cocoa powder. Fold in chocolate chips and 1/2 cup crushed peppermints. Scoop onto a parchment paper lined baking sheet and place in the fridge for 25 minutes to 3 days (cover with plastic wrap if you refrigerate for over 6 hours). Bake at 350 degrees Fahrenheit for 10-13 minutes. Remove the cookies from the oven and set them on a baking rack for 10 minutes. Sprinkle with sea salt flakes and remaining peppermint, and voila! Your cookies are ready. Serve them right after or store them in an airtight container for up to 1 week.

A moist rosewater, cardamon, and almond cake. You know those foods that people either hate or love...this isn't one of them. Everyone loves this cake. Ingredients: In the cake: 1/2 cup unsalted butter, softened 3 tbsp canola or vegetable oil 2 large eggs, room temp 1 cup white sugar 1 tsp orange zest 1 tbsp lemon juice 2 tbsp rose water 1 tsp almond extract 1 1/2 cups all-purpose flour 1/2 cup almond flour 1 tbsp ground cardamom 1 tsp baking powder 1 tsp salt In the glaze: 2 cups confectioners sugar 1 tsp lemon zest 1/4 cup orange juice 1/2 tbsp rose water 1/2 tsp pink food dye (optional) 1/4 cup crushed pistachios (optional) 3 tbsp dried rose petals (optional) Directions: Preheat the oven to 350°F and prepare one 8-inch cake pan with parchment paper and butter. Beat together butter, oil, eggs, and sugar until light and fluffy in a stand mixer with the paddle attachment, or a hand mixer. Mix in orange zest, lemon juice, rosewater, and almond extract. Fold in dry ingredients until just combined. Pour batter into the prepared baking dish and bake for 30-40 minutes, or until you can stick in a toothpick and have it come out clean. Let the cake cool on a wire rack as you prepare the glaze. For the glaze: In a small bowl mix together the sugar, lemon zest, orange juice, rose water, and food coloring until fully combined. The mixture should not be too thick, or too liquidy. Pour your glaze over the cooled cake on a wire rack with parchment paper underneath (It will catch the glaze that falls over the sides), sprinkle the pistachios and dried rose petals on top. Slice, serve, and enjoy!

crisp edges, gooey middle, delicious all over These cookies are really fat- like this big boy is dense, which is probably for the best because if they were any lighter I would have eaten at least ten, or died trying. Ingredients: 1/2 cup unsalted browned butter, softened 1 cup white sugar 1 tbsp molasses 1 tsp vanilla bean paste (or vanilla extract) 1 tsp espresso powder 1/4 tsp cinnamon powder 1/2 tsp baking soda 1 tsp baking powder 2 tsps salt 1 egg, room temperature 1.5-2 cups all-purpose flour 1 cup cocoa powder 1 tbsp cocoa nibs or finely chopped unsweetened chocolate 2 cups bittersweet chocolate chips 1 tsp sea salt flakes (for top) Directions: In a large electric mixing bowl, cream together the butter, sugar, molasses, vanilla, espresso, cinnamon, baking powder, baking soda, and salt. Using a paddle attachment, beat in the egg, and gradually mix in the flour and cocoa powder. Fold in chocolate chips and cocoa nibs. Scoop onto a parchment paper lined baking sheet and place in the fridge for 25 minutes to 3 days (cover with plastic wrap if you refrigerate for over 8 hours). Bake at 400 degrees Fahrenheit for 10-15 mins, or until edges slightly darken. Remove the cookies from the oven and set them on a baking rack for 10 minutes. Sprinkle with sea salt flakes and voila! Your cookies are ready. Serve them right after or store them in an airtight container for up to 1 week.