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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.

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.