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With over twenty layers, this creamy, fruity, crepe cake is the perfect dessert for spring. Pink is a lifestyle. Ingredients: For the crepes: 2 3/4 cups all-purpose flour 3 tbsp white sugar 1 teaspoon salt 6 eggs 4.5 cups milk 2 tbsp unsalted butter, melted 1/4 cup water, cold 1 tbsp vanilla bean paste, or extract For the raspberry cream: 4 cups raspberries, fresh or frozen 1/4 cup white sugar 1/2 cup water 1 tbsp cornstarch 2 cups heavy whipping cream 3/4 cup powdered sugar 1 tbsp white sugar, for the brulee on top Directions: Blend together all crepe ingredients until a smooth batter forms. Cover and place in the refrigerator for one hour or up to overnight. In a lightly buttered flat pan over medium heat, pour in 1/4 cup measurements of the batter, tilting until all sides of the pan are covered. Flip when the edges begin to brown and repeat for the remainder of the batter. Make the raspberry cream by boiling together raspberries, white sugar, 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. In a separate cup, mix together cornstarch and one tablespoon of water. Over medium heat, combine the strained raspberry mixture and cornstarch slurry. Whisk until the mixture thickens, and take off the heat. Store in the refrigerator to cool. Whip the heavy whipping cream until soft peaks form. Sift in powdered sugar and fold in the cooled raspberry mixture until combined. Continue to whip the raspberry cream until stiff peaks form. Assemble by thinly spreading a layer of raspberry cream in between each crepe, until a cake forms. Sprinkle 1 tablespoon of white sugar on the top crepe, and blow torch to brulee the top. Use the remaining cream and raspberries to decorate and enjoy!

fluffy, lemony, strawberry(y?), goodness. "Everything is better in pink" Ingredients: For the cake: 2 cups cake flour 1 1/2 cups white sugar 1 tbsp baking powder 1 tsp salt 7 egg yolks, room temperature 7 egg whites, room temperature 1 cup blended strawberries 1/2 cup vegetable or canola oil 1 tbsp vanilla bean paste (or vanilla extract) 1/2 tsp cream of tartar 1 tsp pink food coloring (optional) For the filling: 1 cup heavy whipping cream 1/4 cup lemon curd 1/4 cup powdered sugar, sifted For the frosting: 2 sticks unsalted butter (1 cup), softened 16 ounces cream cheese, softened 4 cups powdered sugar 2 tbsp lemon juice 2 tbsp heavy whipping cream 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, baking powder, and salt. In a small bowl, beat together egg yolks, blended strawberries, oil, food coloring, and vanilla until well combined. Fold egg yolk mixture into flour mixture until just combined. Whip egg whites and cream of tartar until stiff peaks form. In four 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. While baking, prepare the filling by whipping the cream until soft peaks form. Add in lemon curd and powdered sugar, continuing to whip until stiff peaks form. Keep the filling in the refrigerator until it is time to decorate the cake. Let cakes cool on a wire rack. While cooling, prepare the frosting. Beat together butter and cream cheese on medium speed for 4-1o mins (depending on how fluffy you want your frosting). Beat in cream and lemon juice for an additional minute. Sift in powdered sugar and continue beating until all ingredients are combined and your desired consistency is reached. Fill, frost, and decorate cake to taste. Enjoy!

rich, moist, soft, and oh so delicious "Nobody is perfect"-true. "No chocolate cake is perfect"-false. Ingredients: For the batter: 2 cup all-purpose flour 2 cup sugar 1 cup cocoa powder 2 tsp baking powder 2 tsp baking soda 1.5 tsp salt 1/2 tsp cinnamon 2 tsp espresso powder 1 cup milk (any variety) 1/2 cup vegetable oil 2 eggs 1 tbsp vanilla bean paste, or extract 1 cup boiling water For the Hazelnut filling: 2 cups roasted hazelnuts, peeled 1 tbsp white sugar 1 tsp vanilla extract or paste 2 cups heavy whipping cream 1/3 cup powdered sugar, sifted For the frosting: 1 cup unsalted butter, room temp 1.5 cups bittersweet chocolate, melted, room temperature 1/2 cup cocoa powder, sifted 2.5 cups powdered sugar, sifted 2 tsp vanilla bean paste, or extract 1/4 cup heavy whipping cream Directions: Preheat oven to 350°F and prepare 3 6-inch baking pans with parchment paper and butter. Sift together flour, sugar, cocoa powder, cinnamon, baking powder, baking soda, and salt. After whisking together dry ingredients, mix in oil, milk, espresso powder, egg, and vanilla. Add in boiled water while whisking vigorously. Pour into prepared pans and bake for 25-30 minutes, or until a toothpick can be inserted and removed cleanly. While baking, prepare the filling. In a food processor, combine the hazelnuts, white sugar, and vanilla. Blend together until a thick paste forms. Add in 2 tablespoons of cream and continue blending until the mixture is smooth. In a medium-sized bowl, whisk the remaining cream with an electric mixer until soft peaks form. Beat in the hazelnut mixture and powdered sugar, and continue beating until stiff peaks form. While cakes cool, prepare the frosting by creaming together the butter and chocolate. Beat in cocoa powder, powdered sugar, and vanilla. Continue whipping until smooth and thick. Fill, frost, and decorate cake to taste. I used candied hazelnuts, chocolate ganache, and crushed roasted hazelnuts. Slice, serve, and enjoy!

My grandfather has diabetes but loves sweets, so I developed this cake recipe as a solution! With its fluffy texture and sweet vanilla flavor, this cake is not a cheap knockoff of classic vanilla cake, but an elite version of the original dessert. Ingredients: For the cake: 1 ½ cups cake flour (200g) ½ cup monk fruit sweetener 1 tsp baking powder ½ tsp salt ½ tsp cream of tartar 6 egg yolks 6 egg whites ⅓ cup vegetable oil ¼ cup water 1.5 tsp vanilla bean paste or extract For the frosting: 4 oz Cream Cheese (softened) 2 tbsp Unsalted Butter (softened) 4 tbsp blended monk fruit sweetener 1 tsp vanilla bean paste or extract Blended dehydrated fruits (Optional) For the whipped cream: 1 cup of heavy whipping cream 1 tsp vanilla bean paste or extract 3 tbsp blended monk fruit sweetener Directions: Preheat the oven to 350°F and prepare 3 6-inch cake pans with butter and parchment paper. In a large mixing bowl, whisk together the egg yolks, vegetable oil, water, vanilla, salt, and half of the monk fruit sweetener(1/4 cup). Sift the cake flour and baking powder into the egg yolk mixture in three increments, folding after each addition until well combined. Add the egg whites and cream of tartar to a large mixing bowl. Beat at medium-high speed while gradually adding the remaining half of the monk fruit sweetener. Beat until stiff peaks form. Add half the beaten egg whites to the egg yolk mixture. Fold gently to combine then add the remaining half. Continue folding until just combined, your batter should be light and airy. Pour into prepared pans and bake for 30-40 minutes, or until a toothpick can be inserted and removed cleanly. While the cakes are baking, prepare the whipped cream. Whip the heavy whipping cream until it is light and fluffy, add in the rest of the ingredients, and whip until well combined. Remove the cakes from the oven and let them cool. As the cake cools, begin making the cream cheese frosting. Whip together the room-temperature cream cheese and butter until light and fluffy. Add in the remaining ingredients until well combined. If using dehydrated fruit powder, make sure to sift out the seeds. Assemble the cake, frost and decorate to taste. Slice, serve, and enjoy!

With their soft cardamom sugar cookie base and sour lemon curd filling, these cookies are a taste of heaven "Perfection doesn't exist"-the words of someone who has never made these cookies Ingredients: 1 cup unsalted butter, softened 2/3 cup white sugar (save half for rolling) 1/3 cup brown sugar 1 egg yolk 2 cups all purpose flour 1/2 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 1 tbsp cornstarch 3/4 tsp ground cardamom 1 tsp rose water (optional) 1/3 cup lemon curd Directions: In a large bowl, cream together butter, 1/3 cup white sugar, and brown sugar until fluffy. Add in egg yolk and rose water and beat until combined. Fold in dry ingredients with a spatula and mix until combined. Scoop into rounded tablespoon balls and using the remaining 1/3 cup of white sugar, roll the cookie dough balls in the sugar. Use the back of a teaspoon to make a well in each cookie. Place shaped cookie dough in the fridge for 30 minutes to chill. Fill each cookie well with 1 tsp lemon curd. Bake at 375 degrees Fahrenheit for 10-15 mins, or until edges are slightly golden. Remove the cookies from the oven and set them on a baking rack for 10 minutes. Enjoy alone or with a cup of lemon tea!

With their crispy edges, gooey middle, and subtle nuttiness from the brown butter- these cookies are on another level of deliciousness "Dude I am being so serious- when I had your cookies I actually died and went to heaven and came back to life and got a husband and three children and died again because your cookies just fully transported me into another dimension they are insane"-random girl who I gave my cookies to Ingredients: 3/4 cup unsalted brown butter, softened 1/2 cup white sugar 1/2 cup brown sugar 1 banana, mashed 1 tsp vanilla bean paste (or vanilla extract) 1/2 tsp expresso powder 1/2 tsp cinnamon powder 2 cups all purpose flour 1/2 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 2 cups roughly chopped bittersweet chocolate 1 tsp sea salt flakes (for top) Directions: In a large bowl, cream the butter for a minute, until slightly fluffy, add in sugars and continue whipping for another minute. Add in mashed banana and vanilla and beat until combined. Fold in dry ingredients with a spatula and mix in chopped chocolate. Scoop onto a prepared baking sheet and place in fridge for 25 minutes to 3 days (cover with plastic wrap if you refrigerate for over 8 hours). Bake at 350 degrees Fahrenheit for 15-20 mins, or until edges are slightly golden. Remove the cookies from the oven and set them in 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.

the chocolatiest chocolate cake I know it says two person chocolate cake but it can also be eaten by one sad person or 57 rats. Ingredients: 1 cup all purpose flour 1 cup sugar 1/2 cup cocoa powder 1 tsp baking powder 1 tsp baking soda 3/4 tsp salt 1 shot expresso 1/2 cup milk (any variety) 1/4 cup vegetable oil 1 egg 1.5 tsp vanilla bean paste, or extract 1/2 cup boiling water For the frosting: 1/2 cup unsalted butter, room temp 1/4 cup melted bittersweet chocolate, room temp 1/4 cup cocoa powder, sifted 1.5 cup powdered sugar, sifted 1 tsp vanilla bean paste, or extract Directions: Preheat oven to 350°F and prepare a small baking dish with melted butter. Sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. After whisking together dry ingredients, mix in oil, milk, expresso, egg, and vanilla. Add in boiled water while whisking vigorously. Pour the batter into the prepared baking dish and bake for 25-30 minutes. While baking, prepare the frosting by creaming together the butter and chocolate. Fold in cocoa powder and powdered sugar, and mix in vanilla bean paste. When finished baking and cooled, frost or decorate as desired, and enjoy!!!

Trust me when I say these are the best brownies you will ever have in your entire life. I get it, you'll skim this post, find it doesn't have enough reviews for you, and move on to a recipe made by some big corporation ('cause let's be honest, I would do that too). Just know if you were to do that, you would be missing out on the supreme brownie recipe, and I just hope you can sleep at night knowing the opportunity you have just given up. Ingredients: 1 cup butter, melted, unsalted 1 espresso shot 2 cups white sugar 2 tbsp molasses 4 large eggs 1 tbsp vanilla extract 1 cup all-purpose flour 1 cup cocoa powder 1.5 tsp salt 2 cups chocolate chunks or chips Directions: Preheat oven to 350°F and prepare a medium baking dish with oil and parchment paper. In a medium bowl, whisk together melted butter, sugar, molasses, espresso, and eggs. Sift in flour, cocoa powder, and salt. Stir until just combined. Fold in chocolate chunks, pour into your baking dish, and garnish with more chocolate chunks. Bake for 3o minutes or until a toothpick inserted into the center can be removed cleanly. Slice, serve, and enjoy! Store at room temperature for up to five days, though it won't last that long.

I usually hate it when food bloggers write unnecessary personal stories before their recipes, but for this recipe, it is kinda important. Considering the fact that I call them "Hard Cookies", they probably don't sound all that appetizing. These cookies are my best friend's recipe. When we were kids, she used to live close to my home and we would hang out and bake together all the time. She always insisted that crunchy cookies were better than soft cookies, and so whenever given a chance, she would insist upon making these cookies. At the time, I hated them. Because making these cookies meant I had lost the fight over what kind of cookies to make. Being a stubborn little brat, losing a fight did not happen often. But when we went to high school, she moved away, 3,757 miles away, to be exact. And so now whenever I want to feel close to her again, I make these cookies, out of my own free will. And I am not saying that these cookies are only good because of sentimental value, the cookies themselves are actually quite delicious. With their light crisp and crunch, these cookies are a must-try for anyone desiring a large batch of cookies they can gobble up in one sitting without feeling seriously ill. Ingredients: ½ stick, 4 tbsp, unsalted butter, half melted 6 tbsps sugar 1 egg 1-2 cups all-purpose flour 1/2 tsp vanilla extract (optional) 1/2 cup chocolate chunks (optional) Directions: Preheat the oven to 350 degrees Fahrenheit. In a large bowl, cream the butter, sugar, and vanilla extract together. Then mix in the egg until fully combined. Gradually fold in 1 cup of flour, adding more flour in 1/4 cup increments until your dough doesn't stick to your fingers when poked. Mix in chocolate chunks. On a parchment paper-lined baking pan, flatten out one tbsp of cookie dough per cookie. Keep in mind these cookies barely rise in the oven, so you should make them very flat (Check notes for a picture of the unbaked cookies). Bake for 10-15 minutes. Remove the cookies from the oven and set them on a baking rack for 10 minutes. Voila! Your cookies are ready to be enjoyed :) Notes: This recipe makes 20-30 cookies depending on their size. Store them in an airtight container for up to 1 week. When flattened and shaped, the uncooked cookies should be as flat as the picture to the right:

The best watermelon cakes are the ones with no watermelons. Ingredients: 6 tbsp unsalted butter, softened green food coloring 2 tbsp lemon juice 1 cup powdered sugar 1/4 tsp salt 1 pint raspberry chocolate chip sorbet, softened 1 unfrosted vanilla cake (I use my Classic Vanilla Chiffon recipe) Directions: Step 1: Using a stand mixer with a whisk attachment, beat together the butter and lemon juice. Step 2: When combined, beat in powdered sugar and salt. Step 3: Gradually mix in a few drops of green food coloring until you reach your desired shade of light green. Step 4: Separate 1/4 of your frosting and put it into a small bowl. Step 5: Mix a few more drops of green food coloring into the separated frosting until you reach your desired shade of dark green. Step 6: Store frostings in the fridge to chill while preparing the cakes. Step 7: Line the inside of 3 small bowls with plastic wrap. Step 8: Cut cake into strips and press them into the sides of the inside of each of the small bowls. Step 8: Pour the softened sorbet into the cake lined/filled bowls until the sorbet reaches the top of the bowls. Step 9: Cover with plastic wrap and freeze until sorbet hardens, 5-7 hours. A couple minutes before you take the cakes out of the freezer, remove the frosting from the fridge so it will be more easy to spread. Step 10: Take cakes out of the freezer, remove them from their bowls, and peel off the plastic wrap. Step 11: Frost the rounded side of the cakes with the light frosting, and strip the top of the cakes with the dark frosting. Smooth the frosting out and freeze for at least 30 minutes, covered. Step 12: Slice, Serve, and Enjoy! Notes: If you double the recipe you can make one large cake, as opposed to 3 smaller ones. Keep in mind that you need a lot of free room in your freezer if you plan to store a full watermelon cake.

Crispy edges and gooey center...what else needs to be said? These are the best cookies ever. You can believe me, or not. I don't care. Ingredients: 3/4 cup unsalted butter, softened 1/2 cup white sugar 1/2 cup brown sugar 1 egg 1 tsp vanilla bean paste (or vanilla extract) 2 cups all purpose flour 1/2 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 2 cups roughly chopped bittersweet chocolate Directions: In a large bowl, cream the butter for a minute, until slightly fluffy, add in sugars and continue creaming for another minute. Add in egg and vanilla and beat until combined. Fold in dry ingredients with a spatula, the dough should be slightly sticky. Fold in chopped chocolate. Scoop onto a prepared baking sheet and place in fridge for 25 minutes to 3 days (cover with plastic wrap if you refrigerate for over 8 hours). Bake at 350 degrees Fahrenheit for 15-20 mins, or until edges are slightly golden. Remove the cookies from the oven and set them in a baking rack for 10 minutes. Voila! Your cookies are ready. Serve them right after or store them in an airtight container for up to 1 week.

If you are going to a party and feel like making all of the other people who made homemade desserts feel bad about themselves, this is the cake for you <3 Ingredients: For the cake: 1 cup unsalted butter, softened 1 1/4 cups white sugar 1/2 cup brown sugar 4 eggs, room temp 1 tbsp vanilla bean paste (or vanilla extract) 3 cups all-purpose flour 1 tbsp baking powder 1 tsp salt 1 cup buttermilk 2 tbsp lemon zest 1/2 cup lemon juice 2 cups blueberries, fresh or frozen 1 tbsp all purpose flour Frosting: 1 pint heavy whipping cream, cold 1 cup confectioners sugar, sifted 1 tsp vanilla bean paste (or vanilla extract) Instructions: Step 1: Preheat the oven to 350°F and prepare 3 6-inch cake pans with butter and parchment paper. Step 2: Using an electric mixer, whip butter until light and creamy. Add in both sugars and beat for another 3 minutes. Step 3: Add in eggs and vanilla and beat for another minute. Step 4: In a separate bowl, sift together flour, baking powder, and salt. Step 5: Into your wet ingredients add in half of the dry ingredient mixture, mix, then add in buttermilk, lemon zest, and lemon juice. Finally, add in the remaining half of dry ingredients. The batter will be very thick. Step 6: Toss blueberries into a tablespoon of flour, and fold them into the batter. Step 7: Pour your batter into the prepared cake pans and bake for 30-50 mins, or until when a toothpick is inserted, it comes out clean Step 8: Let cool on wire rack while preparing the frosting. Step 9: To make frosting, whip the cream until soft peaks form, add in powdered sugar and vanilla, continue whipping until the whipped cream holds its shape when the beaters are removed. Step 10: Leveling, frosting, and decorating your cake is up to personal preference. I decided to just use two of my cakes and froze the third cake. I leveled my cake layers to smooth the tops, and I cut them in half through the middle to make 4 layers. I then stacked and layered the cakes with frosting before frosting the cake fully. I refrigerated my cake while preparing my piping bags. I then piped the boarders of my cake, decorated with blueberries, and topped it off with a little gnome! Step 10: Slice, Serve, and Enjoy!