Fluffy, cinnamon-sugar coated, malasada-like donuts injected with sweet and tangy strawberry-rhubarb filling. After just one bit, these Strawberry-Rhubarb Donuts just solidified their spot on our Easter menu. 100 bucks says you won't be disappointed if you add them to your special day too.
Warm, decadent, and slightly indulgent, this Croissant Bread Pudding breakfast treat is a perfect crowd-pleaser. It comes together rather quickly and bakes in the oven while your guests mingle or sleepy family wakes up. I love the flavors of almond and raspberry together, but feel free to switch it up if almond is not your thing. The raspberries tucked between the croissant layers turn into jammy pockets of goodness once baked. Between the soft but substantial pudding, the flakey edges of the croissants, and the crispy turbinado sugar, it is the perfect symphony of texture.
Two versions of this brown butter Carrot Cake with cream cheese frosting for any spring-time gathering!
When it came to this carrot cake, I honestly couldn't decide what the final design should look like. I adore the texture of large coconut shavings but equally love any opportunity for dainty floral details. Since I already made The Only Carrot Cake Recipe You Will Ever Need, the decision to bake the cake in a sheet pan was made first. Once the sheet cake was cut into layers, I discovered that I had enough cake to make BOTH designs!
Soft sugar cookies with vanilla watercolor buttercream frosting.
When I first decided to make watercolor heart cookies for Valentine's Day, this is not at all what I had in mind. I originally planned for chic, royal iced cookies with hand-painted watercolor decorations. They were going to be gorgeous!! But then our nanny had a minor accident and called out for the week... In the end, I've never been more in love with the final versions of these Soft Watercolor Valentine's Day Cookies. Here's why...
Cranberry-studded citrus cake with orange and white chocolate buttercream!
Hi all! Who else finished their Christmas shopping today? Just me? Whether you've been done for months or haven't even started, I hope you have been enjoying the season so far. I was waiting to write something a bit more profound than this, but I've been busy and just couldn't wait to share this cake any longer. I've had the photos uploaded for weeks, but couldn't think of anything to really say... You could call it writer's block, but I've actually been writing the most I've ever written since my first cookbook. You see, my manuscript is due in February, so in between Christmas activities with Everett, I've been frantically typing recipes.