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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.

Gooey brown butter cookies with melty chocolate chips, and a creamy peanut butter center. I love peanut butter. I like to imagine that I eat it in a buff gym rat protein bulk kind of way, but tbh I eat it in a senior citizen who just lost their teeth kind of way- but these soft and gooey cookies are perfect for the benched and the beefcakes. Ingredients: For the dough: 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 1.5 tsps salt 1 egg, room temperature 2 cups all-purpose flour 1 cup mini peanut butter cups 1 cup bittersweet chocolate chips 1 tsp sea salt flakes (for top) For the filling: 1/2 cup peanut butter 1/4 cup powdered sugar 1/2 tsp vanilla bean paste, or extract 1/4 tsp salt 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. Fold in chocolate chips and mini peanut butter cups. In a small separate bowl, mix together all filling ingredients until combined. Scoop dough onto a parchment paper lined baking sheet and fill each cookie dough blob with 1 tbsp of the peanut butter mixture. 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.

Pineapple banana cake, salted caramel filling, vanilla cream cheese frosting Ever since I was a kid, my sister has been begging me to make her a Hummingbird cake. Contrary to what I originally believed, hummingbird cake is not built off of the bodies of crushed hummingbirds; it is, rather, a symphony of spiced banana and pineapple. So now, twenty years later, I am finally making this cake for her, a little late, but as they say, absence makes the heart grow fonder- and this cake has been absent from her life for a hot minute- so she should be pretty fond of it by now. Ingredients: For the cake: 1 cup crushed pineapple 1 1/3 cups mashed bananas (about 3 bananas) 2/3 cup butter, unsalted and softened 1.5 cups white sugar 1 tbsp molasses 3 eggs 2 tsps vanilla bean paste, or extract 3 cups all-purpose flour 1 tsp cinnamon 1/4 tsp cardamom 1.5 tsps baking soda 1/4 tsp salt 1/2 cup milk For the frosting: 2 sticks unsalted butter (1 cup), softened 16 ounces cream cheese, softened 4 cups confectioners sugar 2 tsps vanilla bean paste (or vanilla extract) few drops of food coloring (optional) 1/2 cup salted caramel sauce Directions: Preheat the oven to 350°F and prepare 3 6-inch cake pans with butter and parchment paper. In a small bowl, mix together the crushed pineapple and mashed bananas. In a large bowl, beat together the butter, sugar, and molasses until light and fluffy. Gradually add in the eggs and vanilla. Continue whipping until the mixture is the texture of frosting. In a seperate bowl, whisk together the flour, baking soda, cinnamon, cardamom, and salt. Pour half of the dry ingredient mixture into the butter mixture. Continue mixing as you add in the milk and finish with the remaining dry ingredient mixture. Fold in the pineapple banana mixture. When combined, pour into the prepared pans. Bake for 45-50 minutes, or until when a toothpick is inserted, it comes out clean. Let cool on a wire rack while preparing the frosting. To prepare the frosting, beat the cream cheese and butter separately for a minute before combining them. Whip on medium speed for 4-1o mins (depending on how fluffy you want your frosting). Sift in the confectioners sugar, and add in the vanilla and food coloring. Beat for a minute, or however long it takes for the confectioners sugar to fully incorporate. Level your cake layers to smooth the tops, and cut them in half through the middle to make 6 layers. Stacked and layer the cakes with frosting and salted caramel sauce before frosting the cake fully. Slice, serve, and enjoy!

flakey cardamom shortbread with smooth pomegranate custard Yalda, the Iranian holiday celebrating the Winter solstice, is coming up on December 21st. In Iranian culture, Pomegranates symbolize the cycle of life, fertility, and abundance. During Yalda it is customary to eat pomegranates. Whether you celebrate Yalda reading Hafez and munching on crunchy pomegranate seeds, or don't celebrate at all, these Pomegranate Cardamom Bars are a delicious way to start off your Winter. Ingredients: For the crust: 2.5 cups all-purpose flour 3/4 cup unsalted butter, melted 1/2 cup of powdered sugar 1/2 tsp salt 1.5 tsps ground cardamom For the filling: 1/2 cup all-purpose flour 2 cups white sugar 2 cups pomegranate juice 2 tbsps lemon juice 1 tbsp lemon zest 8 eggs 3 tbsps powdered sugar, optional dried rose petals, optional Directions: Step 1: Preheat oven to 350°F. Step 2: In a medium bowl, mix together all crust ingredients until a dough forms and no longer sticks to the bowl. Step 3: Press dough into the bottom of a parchment paper lined baking dish, preferably a 9 x 13 inch pan, or two medium loaf pans. Step 4: Bake crust in the oven for 20 minutes, or until edges are golden. Step 5: While in the oven, prepare the filling by whisking together the flour and sugar. Blend together the eggs, pomegranate juice, lemon juice, and lemon zest. When both mixtures are fully combined, add the wet ingredients into the dry ingredients in 4 even increments, whisking thoroughly after each addition. When the batter is fully combined, pour on top of the baked crust. Continue baking for 45-60 minutes, or until the top of the bar no longer jiggles when the pan is moved. Step 6: Let cool, refrigerate, sprinkle with powdered sugar and dried rose petals, and enjoy!

fluffy, sweet almond chiffon with tangy, sour golden berries Pineapple upside-down cake has been in the spotlight for years now, it's cute and all, but I think it's time to move on. This golden berry chiffon will give you the sweet/sour contrast and complex almond undertones that pineapple never could. Ingredients: 3 tbsps brown sugar 1 tbsp unsalted butter, melted 1/2 cup golden berries, sliced in half 1 cup almond flour 1/2 cup all-purpose flour 4 eggs, separated 1/2 cup white sugar 1 tbsp lemon zest 1 tbsp neutral oil 1/2 tsp almond extract Directions: Preheat the oven to 350°F and prepare a 6-inch baking pan with butter and parchment paper. Butter the bottom of the pan generously, and press the brown sugar along the bottom of the pan. Pat the golden berries dry with a paper towel before placing them face down on the brown sugar layer. In a medium bowl, beat together the egg yolks and sugar until frothy. Beat in the neutral oil, almond extract, and lemon zest. Fold in the flour and almond flour. In a separate bowl, whip the egg whites until stiff peaks form. Gradually fold the egg whites into the almond mixture. When fully combined, pour into the prepared pan and bake for 25-30 minutes, or until a toothpick can be inserted and removed cleanly. Let cool on a wire rack. Slice, serve, and enjoy!