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!
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!
Fluffy vanilla sponge, espresso-laced buttercream and whipped ganache filling. A cake for celebrating, anytime.
Melty chocolate, butter green pistachios, crunchy flakey salt…and no creaming of butter and sugar. My go-to cookie is this!
Scorched sugar (caramel), sea salt and cream meet in a balanced, bitter and intense ice cream. Pair with coffee or eat by itself.
Classic butter spongecake with orange and almond is a classic, customizable cake for any dessert occasion.
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).
Perfectly sweet, salty, buttery and chocolate-flecked cookies!
Seasonally perfect apples meet nutty, rich frangipane, all nestled into a perfectly tender and crisp pate brisee. Brush with reduced Wisconsin maple syrup, this tart is a perfect autumn treat!
Challah Braid using a classic challah bread recipe, from Melissa Weller’s “A Good Bake”, is a classic and comforting staple!
Classic pumpkin pie with vanilla bourbon whipped cream is the perfect fall dessert! My recipe is spiced and baked to perfection!