new on bbs
Oat Flour Peanut Butter Crinkle Cookies
The chewiest peanut butter cookies, thanks to oat flour. There’s a hint of ‘oatyness’ to the flavor but peanut butter is prominent.
updated
Meyer Lemon Sumac Bundt Cake
Super soft and fluffy meyer lemon bundt cake with an added zing from sumac.
brighten your days with
Cheesecake Bars with Lemon Shortbread
Skip the grahams, we’ve got lemons! A buttery shortbread crust made with lots of lemon zest holds up a creamy vanilla cheesecake (add lemon to it too if you like ;-) )
or with a fresh & pink
Orange Pound Cake
Dense but soft and delicious. Use blood oranges for a pop of pink!
reader review ( I loved that a 3yo was the driver of this 🥺)
Raspberry Lemon Sugar Cookies
“I let my three year old pick out a recipe to make from your site and she picked this one! Some friends had given us some of their Meyer lemons, and I was surprised how much of the lemon flavor came through. Perfect texture in the cookie, the frosting is oh so good, and these are so pretty! Your recipes never fail. Thank you!” - Gwen
reads & notes
On sumac’s flavor, considered a dry acid: “many compare it to a kind of smoky lemon flavor, but with earthier, floral notes. Its slight sourness makes for a perfect addition to anything that needs a hint of acidity.” - Eating Well
Must read: this list of 14 varieties of lemons. Also, this list of ways to use buddha’s hand (zest zest zest!)
I bought this America’s Test Kitchen kid’s first cookbook over three years ago with the intention of making some of the recipes with Lily and I think we did just one in that time. But over the long weekend she (now 7) said she wanted to make a dessert for us so I handed it to her, told her to pick something and, you guys…, she picked out the blondies and made the entire recipe herself! Like she read it, got out all the tools, and ingredients she needed, followed the instructions by herself (although she insisted on swapping out the nuts for more chocolate, can’t begrudge her that lol). The only thing I did was help her transfer the batter to the pan and place it in the oven. This is the first time she’s followed a recipe without any help from me =) The book is very good at breaking everything down for them and we definitely recommend it if you have littles interested in baking.
If you follow me on IG you might remember I had the *cough* brilliant idea to make ‘all chocolate’ croissants. I swapped out some of the flour for some dutch cocoa in that nyt recipe. The dough looked great but as I went through the rolling and folding I noticed it was tearing quite a bit, something I hadn’t experienced before. Apparently, tannins in cocoa tighten the gluten in the dough so even with sufficient rest, the dough was unwilling to relax and almost impossible to roll out (it’s days later now and my hands still hurt). I proceeded though and baked them. When my 4yo (who was the one who asked me for chocolate croissants) saw these small, black, flaky but dense shapes cooling on the counter she scrunched her eyebrows, then looked at me and said, “mama can I tell you how to make a chocolate croissant? So, make a regular croissant then you add chocolate inside it…” 💀. Long story short: there is a reason you don’t find all chocolate croissants anywhere and this is probably a convention I don’t need to challenge 😂
and for members
Citrus Pavlova
Here to brighten up these dreary january days with a stunning, piled dish with several rainbow of slices.
A marshmallow inside, crispy outer-edged pavlova layered with tart grapefruit curd, cream cheese whipped cream and a pile of multi-colored citruses.