Vanilla Bean Creme Fraiche Ice Cream
Vanilla Bean Creme Fraiche Ice Cream – creamy, sweet, sour, rich – perfect pair for your favorite desserts or by the spoon-full.
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Black Raspberry-Browned Butter Financiers
So here we are – once again! I am back at it, baking black raspberry-browned butter financiers. If you have followed along my Dirty Sifter adventures, I hope you’re in for another journey. Why the change? I created the Dirty Sifter during a time in my life that felt uncertain. My goal is clear now:… Read More »Black Raspberry-Browned Butter Financiers
Nectarine & Walnut Frangipane Tart
Nectarine & Walnut Frangipane Tart – a perfect peak-summer dessert or treat.
Banana Bread Granola
Banana bread granola! What is not to love about this combo? I am a (almost) exclusive homemade granola person. Store stuff is always not fresh or just garbage. Really. I love Sarah Britton’s recipe for banana bread granola, but her (and many!) methods to bake is just not…..great. Granola is a high fat, high carb,… Read More »Banana Bread Granola
Preserved Lemon & Turmeric Cake
It’s a lemony, floral loaf cake, topped with thinly sliced lemons that caramelize into likely the best cake topping.
Tart aux Pommes (French Apple Tart)
Tart aux Pommes (French Apple Tart): apple on apple on pastry action. This tart tastes as you think it would, and is a showcase to apples!
Vanilla Genoise with Espresso Swiss Buttercream & Whipped Ganache
Fluffy vanilla sponge, espresso-laced buttercream and whipped ganache filling. A cake for celebrating, anytime.
Double Chocolate Chunk Pistachio Cookies
Melty chocolate, butter green pistachios, crunchy flakey salt…and no creaming of butter and sugar. My go-to cookie is this!
Sea Salt and Burnt Sugar Ice Cream
Scorched sugar (caramel), sea salt and cream meet in a balanced, bitter and intense ice cream. Pair with coffee or eat by itself.
Butter Spongecake with Orange and Almond
Classic butter spongecake with orange and almond is a classic, customizable cake for any dessert occasion.
Classic Cinnamon Rolls
Enriched dough swirled with a buttery-sweet-cinnamon goo! These are classic cinnamon rolls. Make the rolls up to 1 day ahead, refrigerating the dough. OR, freeze the rolls in their baking pan right after rolling. Complete the final proof when you transfer the rolls from the freezer to the fridge, for an overnight rise. Sweet yeast dough is lightly adapted from Claire Saffitz (Dessert Person), filling is adapted from Stella Parks (Bravetart).
Fig and Oat Bars
Figs, Oats and Walnuts combine into a satisfying and wholesome bar fit for breakfast, snacks or dessert.