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(almost) no bake white chocolate cheesecake with sour cherry swirl

I love cheesecake, and often in the summer I turn to the no-bake variety. On blazing hot days it‘s nice to keep the oven off, and while the texture of a no-bake cheesecake isn‘t completely authentic, it‘s still so dang good. This white chocolate cheesecake is from Nigella Lawson‘s latest book, At My Table. I‘m happy to report it‘s delicious. I added a sour cherry swirl and love how the white chocolate and cherr

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banana chocolate bundt cake

I have another pound cake/Bundt cake recipe for you: Banana Chocolate Bundt Cake. I recently found an old folder I thought I had lost - full of recipes from a coffeehouse I worked at in between my time baking at the Blue Heron Coffeehouse and Bordertown Coffee. This was one of my favorite Bundt cakes to make, although I couldn‘t help myself and made some changes: I added more banana, swapped dried cherries for chocolate, and added a nice sp

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peanut butter brownies with candied cacao nibs

The river that runs in the valley makes the valley that holds it. This is the doorway; the valley of the river. - What wears away the hard stone, the high mountain? The wind. The dust on the wind. The rain. The rain on the wind. What wears the hardness of hate away? Breath, tears. - Courage, compassion, patience holding to their way: the path to the doorway. -Ursula K. Le Guin, A Meditation I‘ve been reading quite a bit of Ursula K. Le Guin

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ginger chocolate scones

I‘ve been making scones for years now, but forgot about one combination of flavors that was always a favorite in my Blue Heron Coffeehouse days - crystallized ginger and chocolate. The two ingredients pair beautifully together: the ginger comes in with a little heat, and the chocolate follows with just enough sweetness. I chopped the ginger very small and used mini chocolate chips so there are tiny bursts of flavor; the scone itself is tast

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Cinnamon Buns

I‘ve had a lot of people asking about these cinnamon buns on Instagram, and so I‘m finally delivering with a recipe. This cinnamon roll recipe is adapted from my bookbut made a bit different: I‘ve baked them in mini souffl pans from Mauviel. I am really happy with how they turned out - the pans held the dough‘s shape nicely, and pushed the buns up to be extra tall. The souffl pans also help caramelize the sides of the buns

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strawberry shortcake cake, in three layers

I made a similar cake over on Handmade Charlotte last week, and then decided to try it again, this time with 3 layers of cake for a slightly fancier‘ presentation. It was a win - the cake layers are thin (which I prefer on a shortcake), are made of cake instead of biscuit-like (which I also prefer), and are piled with cream cheese whipped cream and strawberries. I think I will be making it again for the 4th of July. If you‘re looking

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morning buns

I promised another bun recipe for you, and here it is: Morning Buns. Unlike the Cinnamon Bun recipe I just posted, this one uses a quick Danish dough, which gives each roll buttery, flaky layers. I based the filling off the famous Tartine morning bun filling - I recently went to San Fransisco for the first time ever, and got to visit Tartine and try their famous morning buns (which I am still dreaming about). The buns are then coated in a cream c

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banana poppyseed muffins with hazelnut streusel

Banana bread has always been a favorite, but banana muffins come in a close second. I have been playing around with mysouffl molds again, as well as my favorite muffin recipe. I came up with Banana Poppyseed Muffins with Hazelnut Streusel, a combination of flavors that work well together, and the muffins bake up tall and elegant in the molds (if you don‘t havesouffl molds, see below on other ways to make them.) If you are looking for someth

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rhubarb blackberry streusel buns + a mauviel giveaway

Rhubarb-blackberry streusel buns might be my new favorite breakfast indulgence, coming in right behind my beloved all-stars: straight-up cinnamon rolls. These rolls remind me of a perfect coffeecake: with a tender dough, a swirl of jam, and then plenty of streusel and icing gracing the top of each. I have a recipe for the rhubarb-blackberry jam included here, but if you are in a hurry, any store-bought jam you love will also work fine. The photo

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Peach Apple Cherry Pie

Have you been online yet?‘ my husband asks from the couch. It‘s 8:45 am, and I am searching the kitchen for breakfast. Most mornings, upon waking, I reach for my phone next to me on my nightstand, and check all the icons chirping at me like hungry baby birds. Email, facebook, instagram, twitter, usually in that order. I despise the impulse, but I‘m too tired to stop my arm from reaching, and its become a daily habit. Summer vaca

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lemon poppyseed bundt cake

I know it‘s spring, and I should be straying away from citrus and moving towards rhubarb, but I made this lemon poppy seed Bundt cake last week and wanted to share it. It‘s a recipe inspired by a wonderful Bundt cake from Yossy‘s book - but I swapped regular lemons for Meyer, and cream cheese for sour cream. I also swirled in some poppy seeds and lemon curd for good measure. I really love this Bundt with the cream cheese, and ha

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