A flaky bite of buttery, yummy layers - you can’t go wrong. Well… you can in the making of it. There is a reason people buy puff pastry versus making their own as it takes a lot of time. BUT as you work through the steps, it becomes almost therapeutic to roll and fold the dough. And the end results? An incredibly delicious reward.

This recipe combines my childhood sweet treat dreams with my love for a classic British tea time into one. There is something about dirt that is so easy - to make and to eat - that I figured, why not make a tea cake version that just blows all of our proverbial minds?

Pastry cream or créme pâtissèrie (sometimes lovingly called “créme pât”) is the base of a lot of your favorite tarts and danishes. You can place it in a piping bag and fill out the bottom of a pastry crust or even spread it flat in the fridge and use a cutter to slice discs out for various fillings. As it sits in the fridge it thickens, making it the perfect component for so many pastries.

This cake is a mouthful, in many ways. I’ve been dying to try my hand at an olive oil cake so when thinking out my plan of [dessert] attack, I kept thinking back to the crepe suzettes we made in pastry school. So I thought, why don’t I inspire a cake from it? Thus, an orange olive oil cake topped with caramel (but ya girl needs a proper frosting or glaze so the brown butter cream cheese adds the perfect layer in between).

I honestly, could devour an entire Texas sheet cake solo (I do admit to having zero self-control). It’s soft and thin but it’s the combo with the extremely fudgy frosting (which is literally the best icing on the cake) that makes the whole situation oh so good. So I figured, why not turn them into cookies?

These mini fruit tarts are made up of four elements: pastry crust, raspberry sauce, creme patisserie, and fresh fruit. As an optional add-on, you can paint the top with an apricot glaze to give your tarts a glossy finish. All in all, they are magic and the perfect treat for a party or just a solo weekend.

Anything mini is automatically adorable. So take a crepe, cut out circles, and stack it with layers of deliciousness. Ladies and gents, we have a cuteness home run.

In my opinion, rosemary is an underutilized flavor in pastry. It adds such a delicious depth of flavor that pairs so well in things like shortbread or madeleines. Add a white chocolate shell and my god, we have a winner.

With just enough tang from the lemon, the right amount of moistness, and a sweet, citrusy glaze. This recipe is simply perfection.

Almost every year, I make a bunny cake with my niece or nephew (sometimes both, if the chaos gods are at play). It’s a cute way to bring spring to your table and include the whole family in the flowery fun. 

You can mix and match flavors as you please, as well as toppings, to make your own edible, delicious rabbit.

Whether you’re simply looking for a yummy snack or packing a bite for your next adventure, this single-serve recipe is easy to throw together, whenever the need to much hits. Plus, let’s be honest, we love a recipe that’s all for us.

The thing I love about popcorn is that it makes so much with so little. Get to poppin’!

I was recently testing out variations of chocolate pie recipes that wouldn’t need refrigeration, and that’s where this pie birthed. However, I ultimately went the whipped ganache route and, alas, that must be refrigerated. But, it’s not gonna stop me from making this pie on repeat - or sharing the recipe with you.

I love raspberries. Give them to me in basically any form and it’s heaven. On a tart? Yes. In a parfait? You betcha. Reduced to sauce? Ermahgod.

This recipe is what I’d classify as quick and painless. You can use it to add some flavor to your piped whipped cream, squeezed into the swirls of cream patisserie between a sliced choux bun, layered between cakes, drizzled straight into your mouth… the list goes on.

A quick and easy way to add a sweet glossy finish to anything from an open-faced apple tart to a croissant. The apricot jam is very mild in flavor so you won’t taste the fruit just a little sweet bite.

Sometimes you have to rework your plans to make new delicious ones. That’s how this Whoopsie was born. She’s moist, she’s chocolatey, she’s layered with scrumptious buttercream, and she’s topped with sprinkles. She is a delicious fail.

One of my top five favorite cookies. These make you feel fancy without requiring a ton of work. They give you some practice with a piping bag and allow you to experiment with buttercream flavors. With a dusting of powdered sugar on top I mean, what’s not to love?

Pavlova is a textured paradise. A meringue-based dessert often filled with cream and berries. I mean… what more could you want? The meringue is crunchy on the outside and chewy on the inside, the chantilly (or whipped) cream adds to the silky sweetness and the berries - be they fresh or compote - offer a delicious bite to round it all out.

Making meringue makes me feel both fancy AF and like a scientist. This French meringue has only five ingredients but the technique is what makes it a meringue. This is a simple baking element to have in your toolbelt and once you know it, you can incorporate it into various bakes.

Perfectly paired with whipped cream, topping a pavlova, layered between two cake rounds, or simply on toast. So whip out your pan and impress people with your compote-ing skills.

This recipe is the perfect base for your pies, fruit tarts, frangipanes, or honestly just to bite directly into out of the oven (cooled of course, we’re not animals). Take your time with it - rub that butter in - and respect the process, you’ll be rewarded with melt-in-your-mouth crust at the end, I promise.