Raspberry Pistachio Cake

and bb s'mores cookies!

Sep 09, 2023

∙ Paid

Happy friday!

Y’all, I was so nervous and stressed last week before the first substack went out, convinced I was forgetting something or a particular setting was wrong and the whole newsletter wouldn’t work. To my surprise (and perhaps endless fussing & sending myself about 20 test emails, lol) it went out without a hitch.

And, and!! I’ve now got some paid subscribers =) There are only a handful of you but it truly meant the world to have someone put their support behind my work. The goal of this newsletter is to create really unique things while strengthening my connection with the baking community. Having you here has gotten me all kinds of excited for the wonderful things we can make together in the coming weeks and months, so thank you so much to those who subscribed! =)

new on the blog this week

Testing this cookie recipe cost me about a million dollars in eggs and butter, ngl. There are so many ways to s’more a cookie, and although I initially had an idea for where I was going (a classic: chocolate chunk cookie, some graham crumbs, a marshmallow stuffed in the center), I ultimately ended up somewhere entirely different:

Brown Butter S’mores Cookies

Chocolate chip cookie with browned butter, graham crumbs, some whole wheat flour (to bump up the graham flavor), and marshmallow fluff stuffed into the center (I’ve even got a homemade brown sugar fluff recipe for you!). They’re crispy on the edges, chewy and gooey in the middle and ugh, just so much better than I initially dreamed.

what to make this weekend

Speaking of cookies we can add delicious things to… have you made these?

Chewy Ice Cream Cone Cookies

These hot hot days deserve a treat and what better than cookies made with the crumbs of that box of sugar cones you bought but didn’t quite finish?!

…or these?

Chunky Peanut Butter Cookies (with milk chocolate)

I’ve been told these are the best peanut butter cookies ever and I’d have to agree. I always know a recipe will be good when I myself can’t stop eating it and sure enough, after I’d (scarfed down about a dozen of these and) published the recipe, they received the warmest welcome.

I guess it’s that weird time of the year when some bakers are diving deep into apples & pumpkins and some are ice-creaming, insisting it’s still summer?? I can’t think of another reason why a cake that has very spring like flavors has been trending on the site lately. But anyway, it is a lovely bake and I very much recommend it (lemons are a year round flavor for me, as you know!)

Lemon Poppy Seed Bundt Cake

Fluffy, tender lemony cake with poppy seeds more than gently speckled, and if you like, a layer of lemony cream cheese in the center.

a reader’s review

No Churn Chocolate Ice Cream (with bloomed cocoa)

“Absolutely smashing recipe!!!! I usually don’t like chocolate desserts, so when someone asked me to make a chocolate ice-cream, I was pretty reluctant..
I found this recipe online and seemed quite good, I tried it and WOW….!!!!! JUST WOW…! I am now a new convert to the world of chocolate ice-cream ( as long as its this recipe)..????” - Tee

reads & links

If you’ve still got some good peaches and are holding onto the last vestiges of summer, you might make this peach shortcake ice cream (no churn & a peach crumble!) from Christine (cherryonmysundae).
Guys, have you noticed how freaking huge the berries have been this summer?? I picked up a box of organic raspberries last weekend and it was the size of a blackberry (or what use to be that size!). Some of this apparently has to do with the weather, breeding and farming techniques.
Starbucks keeps moving up the PSL release date and some say it just doesn’t quite feel like “fall” yet: “…pumpkin spice, along with apple cider, maple, and toasted marshmallow, are all “fall flavors” that reference a specific version of fall, namely the one found in New England… with it’s flavors like cinnamon and allspice made available to white people via colonization and the Dutch East India Company being shown off in a pie filled with New World squash”
On that note, some psychology theory behind why we go a bit nutty for pumpkin spice.
One more read on PS season: this one was too funny not to share (cat litter?!?!)

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