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rich dark chocolate, juicy blackberries, oh-so-perfect This cake is so good I can't even describe it, so I'll write an acrostic poem. B eautiful L ife changing A wesome C hoo choo train K aleidoscope by Chappell Roan B erry good #lol E ven though I hate the word, I gotta say it's moist R eally good R reaally goood Y assified chocolate cake 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 buttermilk 1/2 cup vegetable oil 2 eggs 1 tbsp vanilla bean paste or extract 1 cup boiling water For the blackberry filling: 3 cups blackberries, fresh or frozen 1/4 cup water 1 tbsp lemon zest 1/3 cup white sugar 2 tbsps corn starch 2 tbsps water 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 blackberries) 1 cup melted dark chocolate 1 cup fresh blackberries Directions : Preheat the oven to 325°F and prepare two 8-inch baking pans with parchment paper and butter. In a large bowl, sift together flour, sugar, cocoa powder, cinnamon, baking powder, baking soda, and salt. After whisking together dry ingredients, mix in oil, buttermilk, espresso powder, eggs, 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. Let cool. In a saucepan, make the blackberry filling by boiling together blackberries, white sugar, lemon zest, and 1/4 cup water for two minutes. Simmer for another ten minutes until the mixture becomes liquid. In a small bowl, mix the cornstarch and 2 tbsps water until combined, and pour this into the blackberry mixture in the saucepan. Continue whisking until the mixture thickens and has a semi-liquid texture. Pour into a heat-proof dish, cover, and refrigerate for at least 30 minutes (until the mixture cools and thickens). To prepare the frosting, whip the softened cream cheese and butter together for 5-7 minutes or until creamy and lump-free. While whipping, blend the freeze-dried berries to make a fine powder. Sift the confectioner's sugar and berry powder into the whipped frosting. Beat for a minute or however long it takes for the confectioner's sugar to fully incorporate. Feel free to add extra sugar to taste, but no more than two additional cups. Slice each cooled cake horizontally so there are four even layers. Assemble the cake with the blackberry filling going in between layers. Spread the frosting over the cake and top with melted dark chocolate and blackberries. Slice, serve, and enjoy!

Soft and gooey cinnamon pumpkin perfection. "Nobody, and nothing, is perfect" - a phrase said by those who live bitter under the fact that no human will ever reach the perfection of a cinnamon roll. Ingredients : For the dough: 3 cups all-purpose flour 1/4 cup white sugar 3/4 tsp salt 2 tbsps unsalted butter, melted 1/2 cup whole milk 1 tsp vanilla bean paste, or extract 1/2 cup pumpkin puree 2 1/4 tsps instant yeast 1 egg For the filling: 3 tbsps unsalted butter, softened 1/2 cup brown sugar 1 tbsp cinnamon 1/3 cup pumpkin puree 1/2 cup crushed roasted pecans For the frosting: 6 oz cream cheese, softened 3 tbsps unsalted butter, softened 1 tsp vanilla 1/2 cup powdered sugar For the pecan topping: 1/4 cup brown sugar 1/2 cup chopped pecans 1 tsp cinnamon Directions: In a large bowl, whisk together the flour, sugar and salt. In a separate microwave-safe bowl, combine the butter and milk. Microwave until the butter has just melted, and whisk to combine. Pour in the yeast and continue whisking until fully dissolved. Pour the yeast mixture into the dry ingredients, and add in the pumpkin puree, vanilla, and egg. Mix until just combined, and pour over a lightly floured surface before kneading for 2-3 minutes, or until the dough is smooth. Cover the dough with a floured kitchen towel, and let rise for 15 minutes. While rising, prepare the filling by combining the butter, brown sugar, cinnamon, pumpkin, and pecans. When fully combined, roll out the dough into a rectangle. Spread the filling across the rectangle of dough, and roll it up. Cut the rolls out by using dental floss (wrap the floss around where you want to cut, and pull both sides of the floss), or use a knife. In a greased baking pan, disperse your rolls. Cover with a kitchen towel or aluminum foil, and let rise for 2 hours, or until rolls double in size. Just before rising is complete, preheat the oven to 375°F. Bake the rolls for 25-30 minutes, or until a toothpick can be inserted and removed cleanly. While cooling, prepare the pecan topping by cooking the pecans, sugar, and cinnamon in a saucepan over medium heat. Stir the mixture continuously until the sugar melts and caramelizes around the pecans. Pour onto a parchment paper lined baking sheet, and let cool for the caramel to harden. While the topping cools, prepare the cream cheese frosting by whipping together all frosting ingredients until light and fluffy. Generously spread the frosting over the cinnamon rolls, and sprinkle with the pecan topping. Enjoy warm! Notes: If you have any extra rolls store them in the refrigerator for up to four days. If you want to reheat them, microwave them on a microwave safe plate, alongside a glass of water. The evaporating water will help replenish moisture to the cinnamon rolls.

silky, caramelized decadence Want to eat pumpkin pie all day but need diversity in your diet? Introducing pumpkin creme brûlée, like pumpkin pie but creamier, cracklier, and honestly just better. Ingredients: 2 cups heavy cream 2/3 cup pumpkin puree 1 cinnamon stick 1/4 tsp nutmeg 1/4 tsp salt 1/2 cup white sugar, plus 2 tablespoons for topping 5 egg yolks Directions: In a saucepan over medium heat, combine the cream, pumpkin puree, cinnamon and nutmeg. Let simmer for 5 minutes before removing from heat. While cooling, whisk together egg yolks, salt, and 1/2 cup sugar in a medium bowl. Temper the egg mixture in the cream by adding 1/2 cup of the warm cream into the egg mixture while vigorously whisking. Then, add the egg mixture to the remaining cream and continue whisking vigorously. Pour the mixture through a sieve into your original mixing bowl. Pour your batter into a large ramekin. Place your filled ramekin in a deep baking pan. Pour boiling water into the baking pan until the water reaches halfway up the ramekin. Bake for 40-50 minutes or until the center barely jiggles when moved. Remove from the oven and place in the fridge to cool for 1 hour. After refrigeration, pour 2 tablespoons of sugar on top of the custard, ensuring the sugar is evenly spread. Use a cooking propane torch to lightly caramelize the sugar. Be cautious not to torch one place for too long, as sugar burns quickly. If you don't have a torch, place the sugar-topped custard in an oven set on broil, ensuring that the rack is close to the top of the oven, and remove after 3-5 minutes. Refrigerate for an additional half hour. Tap, crack, and enjoy! The creme brûlée is best served immediately to ensure the sugar stays crisp; however, you can store it in the refrigerator for up to 2 hours. Note: If preparing 1-3 days in advance, cover and refrigerate the cooked custard without the caramel topping, and add and torch the sugar just before serving.

Buttery, flakey, goodness These scones are very gouda. #laugh #funny #pleaselaughpleaseitsfunnyipromise Ingredients: 1 cup pancetta, diced 2 tbsps rosemary, chopped 2 cups flour 1 tbsp white sugar 1 tbsp baking power 1/2 tsp black pepper 1/2 tsp garlic powder 1/2 tsp salt 2 tbsps green onion, chopped 1/2 cup cold butter, grated 1 cup gouda, grated 1 large egg 2/3 cup buttermilk Directions: On a pan over medium heat, cook the pancetta until crispy. Stir in the rosemary, take the pan off the heat, and allow to cool. Do not throw away the melted pancetta fat; we will use it soon! Preheat the oven to 400°F and line a baking sheet with parchment paper. Mix your dry ingredients (including green onion) in a medium bowl until combined. Fold in the grated butter. Using a pastry cutter or your hands, crumble the mixture together until the texture resembles cornmeal. Mix in gouda. In a small bowl, whisk together the egg and buttermilk. Add to the dry ingredients and stir to combine. Place the dough on a lightly floured surface and roll out until one inch thick. If the dough is too sticky to roll, sprinkle with more flour. After rolling, fold the dough on top of itself 4 times and shape it into a circle. Using a knife, cut out eight wedges. Place on your prepared baking sheet, brush with leftover pancetta fat and bake for 20-25 minutes. Let's cool down and enjoy!

Fluffy cardamom chiffon, rich dark chocolate ganache, tart crushed raspberries On what occasion would someone want a cardamom bear cake? a. A birthday party (of a bear) b. A birthday party (of a human) c. A baby shower d. A beary shower e. Any social gathering ever? Who wouldn't want a bear-shaped cake?? Plus it tastes amazing. One might call it beariful... Ingredients : For the cake: 2 cups cake flour 1 1/2 cups white sugar 1 tbsp cardamom 1 tbsp baking powder 1 tsp salt 7 egg yolks, room temperature 7 egg whites, room temperature 3/4 cup water 1/2 cup vegetable or canola oil 1/2 tbsp vanilla bean paste (or vanilla extract) 1/2 tsp cream of tartar For the filling: 2 cups dark chocolate chips, melted 1/2 cup milk chocolate chips, melted 3/4 cup heavy cream 2 cups raspberries, roughly chopped For the frosting: 2 sticks unsalted butter (1 cup), softened 8 ounces cream cheese, softened 3 cups confectioners sugar 1/2 tbsp cardamom Directions: Preheat the oven to 325°F and prepare two loaf 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 vanilla until frothy. Fold egg yolk mixture into flour mixture until just combined. Whip together 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 while preparing the filling. Whisk together the melted chocolates and heavy cream in a medium-sized bowl. Place the bowl in the fridge for 15 minutes. Beat the cooled chocolate mixture until it becomes creamy and airy. Separate 1/2 cup of this mixture into a bowl. Fold the chopped raspberries into the main mixture. 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 confectioner's sugar, and add in the cardamom. Beat for a minute, or however long it takes for the confectioner's sugar to fully incorporate. Slice both cakes horizontally, and separately fill both cakes with the raspberry chocolate filling. Cut one of the cakes into 6 equal-sized rectangles (these are your bear's ears, arms, and legs). Keep the other cake as a full rectangle (this is the bear's torso). Attach the smaller cake rectangles to the full rectangle and begin to trim off the excess cake to make the bear's features more pronounced. Frost and decorate with the chocolate ganache that you set aside earlier. Congrats! Your cake looks beary delightful. Slice, serve, and enjoy!

juicy b lueberries, soft b rown sugar, tart l emon With BBLs costing 6,000-8,000 dollars, these cookies may be the closest we peasants may get to the real deal; but have no fear because a side effect of eating lots of cookies is the gradual development of a free BBL- or at least the second B in it. Ingredients: 1 cup unsalted butter, softened 1 cup white sugar 1 cup brown sugar 1 egg 1/4 cup lemon juice 1 tbsp lemon zest 3 cups all-purpose flour, plus two tablespoons for tossing blueberries 1/2 cup almond flour 1 tsp baking soda 1 tsp baking powder 1 tsp salt 1/2 tsp cardamom 2 cups blueberries For the streusel topping: 1/2 cup all-purpose flour 1/4 cup brown sugar 3 tbsps unsalted butter, melted 1/2 tsp cardamom 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, then add in the sugars and continue creaming for another minute. Add the egg, lemon juice, and lemon zest, then beat until combined. Fold in the dry ingredients with a spatula; the dough should be slightly sticky. In a medium bowl, toss the blueberries with 2 tbsps of flour until combined, and fold them into the cookie dough. Prepare the brown sugar streusel by combining all streusel ingredients in a small bowl until the mixture turns to a crumbly cookie dough texture; add up to two tbsps more flour if the streusel is sticky. Scoop dough onto a baking sheet in 2 tbsp increments, top each dough ball with streusel, and bake for 10-15 minutes or until edges are golden. Remove the cookies from the oven and let them cool on a wire rack. Enjoy!

Pillowy ube chiffon, creamy coconut filling, crunchy white chocolate coconut topping Ube and coconut, a classic Filipino flavor combination. These delicate flavors work together and build upon one another like Bob the Builder builds cities. Which is to say that if little bobby boy tasted this ube coconut roll he would build an empire. Ingredients: For the cake: 4 egg yolks, room temperature 4 egg whites, room temperature 3 tbsps milk 1/4 cup vegetable or canola oil 1/2 tbsp ube extract 1/2 cup cake flour 1/2 cup white sugar 1/2 tsp baking powder 1/2 tsp salt 1/2 tsp cream of tartar For the frosting: 8 oz cream cheese, softened 1.5 cups heavy whipping cream 1/2 cup powdered sugar 1/2 tsp coconut extract 2 cups sweetened coconut flakes 1 cup white chocolate, melted Directions: Preheat the oven to 325°F and prepare one 9 x 13 inch baking pan with parchment paper and butter. In a large bowl, beat together egg yolks, 1/4 cup sugar, milk, salt, oil, and ube extract until frothy. Sift in the flour and baking powder. Fold the dry ingredients into the wet ingredients until the batter is combined, be careful not to overmix. In a separate bowl, whip egg whites, 1/4 cup sugar, and cream of tartar until stiff peaks form. In 4 even increments, fold egg whites into the cake batter. Pour into the prepared pan and bake for 10-15 minutes, or until a toothpick can be inserted and removed cleanly. When you take the cake out of the oven, quickly flip the cake onto a clean kitchen towel, and peel off the parchment paper. Roll the cake up with the towel starting from the short side of the cake. Let cool while in the towel roll. While cooling, prepare the frosting by whipping together the cream cheese and powdered sugar. When the powdered sugar is fully combined, add in the coconut extract and gradually stream in 1 cup cream. When stiff peaks are reached, add 1 cup of coconut flakes. Combine melted white chocolate with 1/2 cup cream, and mix until smooth. On a wire rack with parchment paper beneath it, unroll the cake from the towel and set the cake on the rack. Frost one side of the cake with the frosting, and roll it up to make a swirl. Pour the white chocolate ganache over the cake and sprinkle on the remaining coconut flakes. Slice, serve, and enjoy!

Fluffy vanilla chiffon, sweet & juicy strawberries, perfection in a slice "Depriving yourself from cake is depriving yourself of love."-Someone really cool, smart, pretty, funny, and most of all humble (me) 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 3/4 cup water 1/2 cup vegetable or canola oil 1 tbsp vanilla bean paste (or vanilla extract) 1/2 tsp cream of tartar For the whipped cream: 2 cups heavy whipping cream 3/4 cup powdered sugar, sifted 1.5 tsps vanilla bean paste (or extract) 1/2 tsp food coloring gel (optional) 2 cups strawberries (for topping and filling) Directions: Preheat the oven to 325°F and prepare three 6-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, water, oil, and vanilla 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. Prepare the whipped cream by whipping together the cream, powdered sugar, and vanilla. At this point feel free to add the food coloring if desired. As soon as stiff peaks form, stop whipping. Layer cakes with sliced strawberries and whipped cream, and frost with the remaining whipped cream. Decorate to taste. Slice, serve, and enjoy!!

soft, pillowy, rose chiffon & smooth, decadent, saffron buttercream Nothing says "Look at me, I'm better than you!" more than saffron cardamom cake. From the world's most expensive spice to the pillowy texture within the flavorful cardamom chiffon, this cake is for those who know they are the best and are determined to delight themselves accordingly. Ingredients: For the cake: 2 cups cake flour 1 1/2 cups white sugar 1 tbsp baking powder 1.5 tsps 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 frosting: 2 sticks unsalted butter (1 cup) 8 ounces cream cheese, softened 4 cups confectioners sugar 3/4 tsp saffron 1/4 cup dried edible roses (for decoration, optional) Directions: First, prepare the saffron butter for the frosting by crushing the saffron with a mortar and pestle. In a saucepan over medium heat, combine the butter and saffron. Bring to a simmer for three minutes, stirring occasionally, and let sit for ten minutes. Pour the saffron butter into a heat-proof bowl, and place in the fridge until the cakes are prepared. Preheat the oven to 325°F and prepare three 6-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. To continue preparing the frosting: In the bowl of an electric mixer, beat the cream cheese and cooled softened saffron butter for 4-1o mins (depending on how fluffy you want your frosting). Sift in the confectioners' sugar. Beat for a minute, or until you reach your desired consistency. Cut your baked cakes horizontally into two equal layers. Stack and layer the cakes with frosting. Decorate the cake to taste. I decorated mine with dried edible roses! Slice, serve, and enjoy!!

delicate earl grey, creamy custard, crisp caramel One spoonful and just like that I'm back in the South of France (I've never been to France). Oh look at the beautiful children running in the distance(I don't have children). The sun smiles down at me while I feel joy for the first time in what feels like a millennium. As the sun rays hit my delicate porcelain spoon, I feel the comforting earl grey saturate my senses; alas, this is a creme brûlée that can transport the soul. makes 4 servings! Ingredients: 2 cups heavy cream 1 tbsp earl grey leaves, or tea bags 1/2 tsp cardamom powder 1/4 tsp salt 1/2 cup white sugar, plus 2 tablespoons for topping 5 egg yolks Directions: Preheat your oven to 325°F. In a saucepan over medium heat, combine the cream, earl grey leaves, and cardamom powder. Let simmer for 5 minutes before removing from heat. While cooling, whisk together egg yolks, salt, and 1/2 cup sugar in a medium bowl. Temper the egg mixture in the cream by adding 1/2 cup of the warm cream into the egg mixture while vigorously whisking. Then, add the egg mixture into the remaining cream and continue whisking vigorously. Pour the mixture through a sieve into your original mixing bowl. In 1/2 cup increments, pour your batter into 4 ramekins. Place your filled ramekins in a deep baking pan. Pour boiling water into the baking pan until the water reaches halfway up the ramekins. Bake for 30-35 minutes or until the centers barely jiggle when moved. Remove from the oven and place ramekins in the fridge to cool for 1 hour. After refrigeration, pour 1/2 tablespoon of sugar on top of each custard, ensuring the sugar is evenly spread. Use a cooking propane torch to lightly caramelize the sugar. Be cautious to not torch one place for too long as sugar burns easily. If you don't have a torch, feel free to place the custards in an oven set on broil, ensuring that the rack is close to the top of the oven, and removing after 3-5 minutes. Refrigerate for an additional half hour. Tap, crack, and enjoy! The creme brûlée are best served immediately to ensure the sugar stays crisp, however, you can store them in the refrigerator for up to 2 hours. Note: If preparing 1-3 days in advance, cover and refrigerate the cooked custards without the caramel topping, and add and torch the sugar just before serving.

floral orange blossom, zesty orange marmalade, creamy layered goodness "Ogres are like onions. Onions have layers. Ogres have layers."-Shrek This divine principle of complexity is reflected in crepe cake as well. Beneath each layer lays a new experience, a further adventure. In other words, the cake is good. Ingredients: For the crepes: 2 cups all-purpose flour 1/4 cup white sugar 3/4 teaspoon salt 6 eggs 3 cups whole milk 1/4 cup unsalted butter, melted For the orange cream: 1.5 cups heavy whipping cream 3/4 cup powdered sugar, plus 2 tbsps extra for topping 1/2 cup orange marmalade 1.5 tsps orange blossom water 1 orange, sliced, optional Directions: Blend together all crepe ingredients until a smooth batter forms. 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. In a large bowl, prepare the orange cream by whipping the heavy whipping cream until soft peaks form. Sift in powdered sugar and fold in the orange marmalade and orange blossom water until combined. Continue to whip the orange cream until stiff peaks form. Assemble by thinly spreading a layer of orange cream in between each crepe, until a cake forms. Decorate with orange slices and extra powdered sugar! Slice, serve, and enjoy!

soft, crumbly, butter cookies KOURABIEDES! A powerful name for a powerful cookie. With variations within Ottoman and Arab cuisines, these cookies have been a delicious part of history for quite some time. The older a recipe, the longer it has been loved, so let the love live on by baking these cookies :) Ingredients: For the dough: 1 cup unsalted butter, cold, cubed 1 tbsp orange zest 1/2 cup powdered sugar 1/4 cup almond flour 1 tbsp rose water 1 tsp vanilla bean paste, or extract 3 cups all-purpose flour 1 tbsp baking powder 1/4 tsp salt 1/2 cup crushed roasted pistachios For the sugar topping: 1 cup powdered sugar 1 cup roasted pistachios Directions: Preheat your oven to 350°F and line 2 baking sheets with parchment paper. In a large bowl, combine the butter, orange zest, and sugar, and cut using a pastry cutter or your hands. When the mixture becomes crumbly and no butter cubes remain, mix in the almond flour, rose water, and vanilla. When fully combined, add in the flour, baking powder, salt, and crushed pistachios. The dough will be crumbly at first, but push and knead it together until no flour sticks to the bottom of the bowl. Roll and shape the dough into your desired shapes, place on prepared baking sheets, and bake for 15-20 minutes or until edges are almost golden. Let the cookies cool on a wire rack for 15 minutes. While cooling, prepare the sugar topping by blending the pistachios until pulverized and mixing in the powdered sugar. Roll the cooled cookies into the pistachio-sugar mixture and enjoy! The cookies are best fresh, but can last a week at room temperature when stored in an airtight container.