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SUMMERTIME RHUBARB DELIGHT BARS Ingredients: - 2 cups rhubarb, diced - 1/4 cup water - 1/2 cup sugar - 1 tablespoon cornstarch - 1 teaspoon vanilla extract - 1 cup rolled oats - 1/2 cup all-purpose flour - 1/2 cup brown sugar, packed - 1/4 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup unsalted butter, melted Directions: 1. Preheat oven to 350°F (175°C). Grease an 8x8-inch baking dish. 2. In a saucepan, combine rhubarb, water, sugar, and cornstarch. Cook over medium heat, stirring constantly, until mixture thickens. Remove from heat and stir in vanilla extract. Set aside. 3. In a mixing bowl, combine rolled oats, flour, brown sugar, baking soda, and salt. Stir in melted butter until mixture is crumbly. 4. Press half of the oat mixture into the bottom of the prepared baking dish. Spread the rhubarb mixture evenly over the crust. Sprinkle the remaining oat mixture over the top. 5. Bake in the preheated oven for 30-35 minutes, or until golden brown. 6. Allow to cool completely before cutting into bars. Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes Kcal: 180 kcal | Servings: 9 bars #rhubarb #oatbars #summertreats #homemadebars #dessertbars #rhubarbtreats #bakingfromscratch #seasonalbaking #sweettreats #deliciousdesserts #easybaking #dessertrecipes #bakinglove #homebaker #tastytreats

Cherry Almond Crisp Sweet Cherry Almond Crisp with Oat Topping **Prep Time:** 15 minutes | **Cook Time:** 45 minutes | **Total Time:** 1 hour | **Calories:** Approx. 280 per serving | **Servings:** 6 **Ingredients:** - For the Filling: - 4 cups fresh cherries, pitted - 1/3 cup granulated sugar - 1 tablespoon cornstarch - 1 teaspoon almond extract - For the Topping: - 3/4 cup old-fashioned oats - 1/3 cup all-purpose flour - 1/3 cup light brown sugar, packed - 1/2 cup sliced almonds - 1/4 teaspoon salt - 1/2 teaspoon ground cinnamon - 1/3 cup unsalted butter, melted **Directions:** 1. Preheat your oven to 375°F (190°C). 2. In a large bowl, combine the pitted cherries, granulated sugar, cornstarch, and almond extract. Toss until the cherries are evenly coated. Pour the cherry mixture into an 8-inch square baking dish. 3. In another bowl, mix together the oats, flour, brown sugar, sliced almonds, salt, and cinnamon. Pour the melted butter over the oat mixture and stir until the mixture is crumbly. 4. Evenly sprinkle the oat topping over the cherry filling. 5. Bake in the preheated oven for 45 minutes, or until the topping is golden brown and the cherry filling is bubbling. 6. Remove from the oven and let cool slightly before serving. 7. Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream. #CherryCrisp #AlmondCrisp #DessertRecipes #Baking #FruitCrisp #SweetTreats #OatTopping #EasyDesserts #CherryDesserts #AlmondFlavor #ComfortFood #Homemade #BakeFromScratch #Delicious #FamilyDessert #SeasonalBaking #Foodie #DessertIdeas #SimpleBaking #NuttyTopping

🍓 Strawberry Shortcake 🍓 🛒 Ingredients: 🍰 All-purpose flour: 2 cups 🍚 Baking powder: 4 teaspoons 🧂 Salt: 1/4 teaspoon 🍬 White sugar: 1 tablespoon (plus 2/3 cup) 🧈 Butter: 1/3 cup 🥛 Milk: 1 cup 🍦 Whipped cream: as needed 🍓 Fresh strawberries, sliced: 4 cups 🔪 Instructions: 1️⃣ Preheat oven to 425 degrees F (220 degrees C). In a bowl, mix flour, baking powder, salt, and 1 tablespoon sugar. Cut in butter until mixture resembles coarse crumbs. Add milk and stir just until blended. 2️⃣ Drop the dough by spoonfuls onto a baking sheet. 3️⃣ Bake for 15-20 minutes or until golden brown. 4️⃣ In a separate bowl, toss strawberries with 2/3 cup sugar. Let stand for 30 minutes to release juices. 5️⃣ Split shortcakes in half. Spoon some of the strawberries over the bottom half, add a layer of whipped cream, then cover with the top half. Top with more strawberries and whipped cream. 📝 Notes: For best flavor, use ripe, in-season strawberries. Optionally, enhance the whipped cream with a teaspoon of vanilla extract for added flavor. 🕒 Prep Time: 15 mins | ⏲️ Cooking Time: 20 mins | ⏳ Total Time: 35 mins | 🍽️ Servings: 8 #StrawberryShortcake #SummerDesserts #BakeFromScratch #FreshStrawberries #Homemade #DessertLovers #SweetTreats #BakingDay #FamilyDessert #FruitDesserts #FoodieFeature #SeasonalBaking #DeliciousDesserts

Strawberry Rhubarb Crumble Recipe Ingredients: 1 cup fresh strawberries, sliced 1 cup rhubarb, cut into 1-inch pieces 3/4 cup granulated sugar 1 teaspoon vanilla extract 1 cup all-purpose flour 1/2 cup rolled oats 1/2 cup brown sugar 1/2 teaspoon cinnamon 1/4 teaspoon salt 1/2 cup unsalted butter, cold and diced Directions: Preheat oven to 375°F (190°C). In a mixing bowl, combine strawberries, rhubarb, granulated sugar, and vanilla extract. Toss gently and pour into a greased 8x8 inch baking dish. In another bowl, mix flour, oats, brown sugar, cinnamon, and salt. Add butter and use your fingers to blend until the mixture becomes crumbly. Sprinkle the crumble mixture evenly over the strawberry and rhubarb. Bake for 35-40 minutes, or until the top is golden brown and the filling is bubbling. Let cool slightly before serving. Enjoy warm with a scoop of vanilla ice cream if desired. Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutesKcal: 315 kcal | Servings: 6 servings #strawberryrhubarb #summerdesserts #crumble #baking #homemade #fruitdesserts #sweettreats #desserttime #easybaking #seasonalbaking #comfortfood #familydesserts #weekendbaking #delicious #yum #foodie #rhubarbrecipes #strawberrydessert #bakefromscratch #homebaker

The Best Pumpkin Pie 🥧 Full Recipe ⬇️⬇️ Ingredients: • 🥧 1 pie crust disk (half of your favorite pie crust recipe) • 🥚 1 egg white (to brush on crust) • 🎃 15 oz pumpkin puree, room temperature (Libby’s brand recommended) • 🥚 1 large egg, plus 3 egg yolks, room temperature • 🍬 1/2 cup light brown sugar, packed (ensure no clumps) • 🍚 1/4 cup granulated sugar • 🍂 1 tsp pumpkin spice • 🍂 1/2 tsp cinnamon • 🧂 1/2 tsp salt • 🍦 1 tsp vanilla extract • 🥛 12 oz evaporated milk, room temperature Directions: 1. Prepare the Crust: • Roll out the pie crust and fit it into a 9-inch pie dish. Trim and crimp the edges. Chill the crust in the fridge for about 30 minutes. • Preheat the oven to 375°F (190°C). Line the crust with parchment paper, fill with pie weights or dried beans, and bake for 20 minutes. Remove weights and parchment, brush the crust with egg white, and bake for another 5 minutes. 2. Make the Filling: • In a large bowl, whisk together the pumpkin puree, whole egg, egg yolks, light brown sugar, granulated sugar, pumpkin spice, cinnamon, salt, and vanilla extract until smooth. • Gradually stir in the evaporated milk until well combined. 3. Bake the Pie: • Pour the pumpkin filling into the pre-baked crust. Return to the oven and bake for 45-50 minutes, or until the filling is set but still slightly jiggly in the center. 4. Cool and Serve: • Let the pie cool completely on a wire rack. Chill in the refrigerator for a few hours before serving to allow the filling to set properly. • Serve with a dollop of whipped cream for the perfect dessert experience. Prep Time: 15 minutes | Cook Time: 75 minutes | Total Time: 1 hour 30 minutes (plus chilling) Servings: 8 servings #PumpkinPie #FallDesserts #ThanksgivingPie #AutumnFlavors #PieSeason #HomeBaked #FoodieFavorite #PumpkinSpice #SweetTreats #HolidayBaking #FromScratch #DessertTable #BakingFromHome #SeasonalBaking #PieLovers

Strawberry Slab Pie Ingredients: 4 cups fresh strawberries, hulled and sliced 1/3 cup sugar 1 teaspoon vanilla extract 1 tablespoon cornstarch 1 large sheet of puff pastry 1/2 cup crumbled oat topping 1 beaten egg (for egg wash) 2 tablespoons granulated sugar (for sprinkling) Directions: Preheat your oven to 375°F (190°C). In a large bowl, mix the strawberries, sugar, vanilla extract, and cornstarch until well combined. Roll out the puff pastry onto a baking sheet. Spread the strawberry mixture evenly over the pastry, leaving a 1-inch border. Sprinkle the crumbled oat topping over the strawberries. Fold the edges of the pastry over the filling, slightly overlapping the edges. Brush the pastry with beaten egg and sprinkle with granulated sugar. Bake in the preheated oven for about 35-40 minutes, or until the pastry is golden and the filling is bubbly. Allow to cool slightly before serving. Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 60 minutes | Kcal: 320 kcal | Servings: 8 servings #strawberrypie #summerdessert #fruitpie #easybaking #homemadepie #sweettreat #pastrydelight #freshfruit #berrydessert #summerbaking #desserttable #picnicfood #familydessert #bakinglove #seasonalbaking

Gu pickup order sneak peek 👀: CHA LECHES milk tea cake slices + SEASONAL BB mochi cobblers for a L’Oreal team event @lorealusa 💁🏻‍♀️ Gu’s mochi cobblers are finished with salty sticky soy sauce caramel - a recipe we learned from our dear soy sauce supplier @yunhaishop which Aunty adapted to a plant based version 🤎 Grateful for catering orders these days while we focus on preparing Gu’s future home 🙏 If you need dessert or small bites for a gathering we can help you! For inquiries email [email protected] 💌 No DMs please. Hope we can feed you soon 💖 #gugrocery #seasonalbaking #cateringlosangeles #becauseyoureworthit

You know it’s spring when you serve this year’s first homemade strawberry cake 🍓 Let’s indulge in this season’s flavors with a soft cake, a decadent vanilla cream, juicy and flavorful strawberries and a crunchy pistachio topping. This perfect combination of vibrant colors and fresh flavors transport you directly to a lazy sunny Sunday in the garden 🤍☀️ #strawberryseason #strawberrycake #strawberryshortcake #springbaking #spongecakes #erdbeerkuchen #erdbeerliebe #erdbeertorte #strawberrylove #erdbeerzeit #fraisier #fraisiercake #tarteauxfraises #bakinglover #bakingday #strawberrypicking #erdbeersaison #backenmachtglücklich #gateauauxfraises #berrycake #seasonalbaking #farmersmarketfinds #kaffeeundkuchen #teatimetreats

A bit out of character but seasonal - strawberry rhubarb tarte 🥧 😋 #rhubarb #strawberry #tarte #seasonalbaking #yum #cakesofinstagram

Baked Sticky Rhubarb Pudding Luscious Layered Rhubarb Delight Recipe Ingredients: 3 cups rhubarb, diced 1 cup all-purpose flour 2/3 cup granulated sugar 1/3 cup milk 2/3 cup butter, melted and slightly cooled 1 teaspoon baking powder 1/4 teaspoon salt 1/2 teaspoon vanilla extract 1 cup powdered sugar 1 tablespoon cornstarch 1 cup water Directions: Preheat oven to 350 degrees F. Grease a 9-inch square pan and layer the diced rhubarb at the bottom. In a mixing bowl, combine flour, granulated sugar, milk, melted butter, baking powder, salt, and vanilla extract. Stir until smooth and pour over the rhubarb. In a separate bowl, mix powdered sugar with cornstarch. Evenly distribute this mixture over the batter. Gently pour water over everything. Bake for 60 minutes. Allow to cool before serving. Enjoy best with a dollop of whipped cream or a scoop of ice cream. Prep Time: 10 minutes | Cooking Time: 60 minutes | Total Time: 70 minutes | Kcal: 320 | Servings: 8 #rhubarbpudding #baking #desserts #comfortfood #sweettreats #bakeddesserts #homemadepudding #rhubarbrecipes #stickydessert #puddingcake #seasonalbaking #fruitdesserts

🍓 Buttermilk Strawberry Shortcake 🍓 🛒 Ingredients: 🍰 All-purpose flour: 2 cups 🍚 Baking powder: 1 tablespoon 🧂 Salt: 1/2 teaspoon 🍬 White sugar: 1/4 cup (plus 2 tablespoons) 🧈 Butter, cubed: 1/2 cup 🥛 Buttermilk: 2/3 cup 🍓 Fresh strawberries, sliced: 4 cups 🍦 Whipped cream: for topping 🔪 Instructions: 1️⃣ Preheat oven to 425 degrees F (220 degrees C). Mix flour, baking powder, salt, and 1/4 cup sugar in a bowl. Cut in butter until the mixture resembles coarse crumbs. Stir in buttermilk until just moistened. 2️⃣ Drop by large spoonfuls onto a greased baking sheet. Sprinkle with 2 tablespoons sugar. 3️⃣ Bake for 15-20 minutes or until golden brown. 4️⃣ Toss strawberries with a sprinkle of sugar, and let sit to draw out juices. 5️⃣ Split shortcakes in half, fill and top with sweetened strawberries and whipped cream. 📝 Notes: You can enhance the flavor by adding a touch of vanilla extract to the whipped cream. For best results, serve the shortcakes warm. 🕒 Prep Time: 15 mins | ⏲️ Cooking Time: 20 mins | ⏳ Total Time: 35 mins | 🍽️ Servings: 8 #StrawberryShortcake #ButtermilkBaking #SpringDesserts #FreshStrawberries #HomemadeDesserts #BakeAndShare #SweetTreats #DessertTime #BakingFun #FromScratch #WhippedCreamDelights #BerryDelicious #SeasonalBaking

🍰 Rhubarb Cheesecake 🍰 🛒 Ingredients: 🍚 All-purpose flour: 1 cup 🍬 White sugar: 1/4 cup 🧈 Butter: 1/2 cup (softened) 🧀 Cream cheese: 2 (8 ounce) packages 🍬 White sugar: 1 1/4 cups 🥚 Eggs: 3 🍦 Vanilla extract: 1 teaspoon 🍚 All-purpose flour: 1 tablespoon 🥛 Sour cream: 1 cup 🍓 Fresh rhubarb, chopped: 2 cups 🔪 Instructions: 1️⃣ Preheat oven to 350 degrees F (175 degrees C). Mix 1 cup flour, 1/4 cup sugar, and butter until crumbly. Press onto the bottom of a greased 9-inch springform pan. Bake for 10 minutes. 2️⃣ Beat cream cheese and 1 1/4 cups sugar until smooth. Add eggs one at a time, then vanilla and 1 tablespoon flour. Fold in sour cream. Pour half of the cream cheese mixture over the crust. Sprinkle chopped rhubarb over the top, then cover with the remaining cream cheese mixture. 3️⃣ Bake in the preheated oven for 1 hour and 10 minutes. Turn the oven off, and let the cheesecake stay in the oven with the door closed for 1 hour. Remove from the oven, and cool to room temperature. Refrigerate until serving. 4️⃣ Serve chilled and enjoy! 📝 Notes: For a sharper rhubarb flavor, pre-cook the rhubarb with a bit of sugar before adding it to the cheesecake. Ensure the cheesecake cools gradually to prevent cracking. 🕒 Prep Time: 20 mins | ⏲️ Cooking Time: 1 hr 10 mins | ⏳ Total Time: 2 hrs 30 mins (includes cooling) | 🍽️ Servings: 12 #RhubarbCheesecake #CheesecakeLovers #SpringDesserts #BakingSeason #CreamyDelights #RhubarbRecipes #DessertTime #HomemadeCheesecake #BakeFromScratch #SweetTreats #FoodieFeature #GourmetDesserts #SeasonalBaking

Blueberry Cream Cheese Muffins Luscious Blueberry Muffins with a Cream Cheese Swirl **Ingredients:** - For the Muffin Batter: - 1 3/4 cups all-purpose flour - 1/2 cup granulated sugar - 2 teaspoons baking powder - 1/2 teaspoon salt - 1/4 cup vegetable oil - 1 large egg - 1/2 cup milk - 1 teaspoon vanilla extract - 1 cup fresh blueberries - For the Cream Cheese Filling: - 4 ounces cream cheese, softened - 1/4 cup granulated sugar - 1 egg yolk - 1/2 teaspoon vanilla extract **Directions:** 1. Preheat oven to 375°F (190°C) and line a muffin tin with paper liners. 2. For the muffin batter, in a large bowl, combine flour, sugar, baking powder, and salt. In a separate bowl, whisk together the oil, egg, milk, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Gently fold in the blueberries. 3. For the cream cheese filling, in a small bowl, beat together the cream cheese, sugar, egg yolk, and vanilla extract until smooth. 4. Fill each muffin cup about one-third full with the muffin batter. Add a spoonful of the cream cheese mixture, then top with more muffin batter until the cups are three-quarters full. 5. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. 6. Allow to cool in the pan for 5 minutes before removing to a wire rack to cool completely. **Prep Time:** 20 minutes **Cook Time:** 25 minutes **Total Time:** 45 minutes **Calories:** 220 per muffin **Servings:** 12 muffins #BlueberryMuffins #CreamCheeseMuffins #BreakfastIdeas #BakingFromScratch #BlueberryRecipes #SweetTreats #BakeryStyle #MorningTreats #HomeBaked #SnackIdeas #DessertMuffins #ComfortFood #DeliciousBaking #FoodieFavorite #BrunchMenu #FamilyFavorites #WeekendBaking #BakeYourOwn #SeasonalBaking #TreatYourself

Pumpkin Cake Roll with Creamy Filling 🎃 🍰 Full Recipe ⬇️⬇️ Ingredients: • 🍰 1/4 cup powdered sugar (to dust the towel) • 🌾 3/4 cup all-purpose flour • 🥄 1/2 tsp baking soda • 🥄 1/2 tsp baking powder • 🍂 1 tsp cinnamon • 🥧 1 tsp pumpkin pie spice • 🧂 1/4 tsp fine sea salt • 🥚 3 large eggs, room temperature • 🍬 1 cup granulated sugar • 🎃 3/4 cup pumpkin puree For the Creamy Filling: • 🧀 8 oz cream cheese, room temperature • 🧈 6 Tbsp unsalted butter, room temperature • 🍚 1 1/2 cups powdered sugar • 🍦 1 tsp vanilla extract Directions: 1. Prepare the Cake: • Preheat oven to 375°F (190°C). Line a 15x10-inch jelly-roll pan with parchment paper and grease lightly. Dust a clean towel with powdered sugar. • In a small bowl, combine flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt. • In a larger bowl, beat eggs and granulated sugar until thick and creamy. Beat in pumpkin puree. Gradually add the flour mixture and stir until well combined. • Spread the batter evenly in the prepared pan. Bake for 13-15 minutes or until the top of the cake springs back when touched. 2. Roll the Cake: • Immediately loosen and turn the cake onto the prepared towel. Carefully peel off the paper. Roll up the cake and the towel together, starting with the narrow end. Cool on a wire rack. 3. Make the Filling: • Beat cream cheese, butter, powdered sugar, and vanilla extract together until smooth. 4. Assemble the Cake Roll: • Carefully unroll the cake. Spread the filling evenly over the cake. Reroll the cake without the towel. Wrap in plastic wrap and refrigerate at least one hour. 5. Serve: • Dust with additional powdered sugar before serving. Slice and serve chilled. Prep Time: 30 minutes | Cook Time: 15 minutes | Total Time: 2 hours (includes chilling) Servings: 10 servings #PumpkinCakeRoll #FallDesserts #PumpkinSpice #CreamCheeseFilling #HolidayBaking #AutumnTreats #BakeFromScratch #SweetTooth #DessertTable #FoodieFavorite #BakingSeason #ThanksgivingDessert #CakeRoll #SeasonalBaking #DeliciousDesserts

Apple Pie Bread Pudding 🍏 🛒 Ingredients: 6 cups bread cubes 3 apples, peeled and chopped 4 eggs 1 cup milk 1/2 cup heavy cream 3/4 cup brown sugar 1 tsp cinnamon 1/2 tsp nutmeg 1 tsp vanilla extract Caramel sauce for drizzling 🔪 Instructions: Preheat oven to 350°F. Arrange bread cubes and apples in a greased baking dish. In a bowl, whisk together eggs, milk, cream, brown sugar, cinnamon, nutmeg, and vanilla. Pour over bread and apples, ensuring everything is well coated. Bake for 40-45 minutes until set and golden. Drizzle with caramel sauce before serving. 📝 Notes: Try using day-old bread for better absorption of the custard. Serve warm with a scoop of vanilla ice cream for extra indulgence. Prep Time: 15 min | Cooking Time: 45 min | Total Time: 1 hr | Kcal: 320 | Servings: 8 #ApplePieBreadPudding #FallDesserts #ComfortFood #BakingSeason #Homemade #Foodie #DeliciousDesserts #AutumnTreats #CinnamonApple #WarmDesserts #TastyTreats #BreadPudding #SeasonalBaking #FamilyFavorites #DessertTime #SweetTreats #BakingLove #CozyMeals #DessertLovers #Yummy

Brownie Cookies 🍫 🛒 Ingredients: 1 box brownie mix 2 eggs 1/3 cup vegetable oil 1 cup peppermint candy, crushed Powdered sugar for dusting 🔪 Instructions: Preheat oven to 350°F. Mix brownie mix, eggs, and oil until well combined. Fold in half of the crushed peppermint candy. Scoop dough onto baking sheets and press down slightly. Bake for 8-10 minutes. Sprinkle with remaining peppermint candy and dust with powdered sugar while still warm. 📝 Notes: Allow cookies to cool on the baking sheet for a few minutes for easier handling. Perfect for holiday gatherings or as a festive treat. Prep Time: 10 min | Cooking Time: 10 min | Total Time: 20 min | Kcal: 180 | Servings: 24 #PeppermintBrownieCookies #HolidayBaking #CookieExchange #ChristmasCookies #FestiveTreats #BrownieCookies #PeppermintCrunch #BakingSeason #HomeBaked #FoodieDelight #Delicious #SweetTreats #SeasonalBaking #ComfortFood #BakingLove #DessertTime #TastyTreats #CookieLovers #WinterSnacks #Yummy

🌿🍰 Rhubarb Bars Delight in the unique tangy flavor of rhubarb encased in a buttery crust with these delectable rhubarb bars. They’re the perfect combination of sweet and tart, ideal for spring gatherings or a cozy tea time treat! Ingredients: For the Crust: 1 1/2 cups all-purpose flour 1/2 cup granulated sugar 1/2 teaspoon salt 3/4 cup unsalted butter, chilled and cubed For the Filling: 2 cups rhubarb, chopped 1 cup granulated sugar 2 tablespoons all-purpose flour 1/4 teaspoon salt 2 large eggs, beaten 1/2 teaspoon vanilla extract For the Topping: 1/2 cup all-purpose flour 1/4 cup brown sugar 1/4 cup unsalted butter, chilled and cubed Directions: Preheat the oven to 350°F (175°C). Line an 8-inch square baking dish with parchment paper, allowing some overhang for easy removal. Prepare the Crust: In a large bowl, mix together flour, sugar, and salt. Cut in the butter using a pastry blender or two forks until the mixture resembles coarse crumbs. Press the mixture evenly into the bottom of the prepared baking dish. Bake for 15 minutes, or until lightly golden. Make the Filling: In another bowl, combine the chopped rhubarb, sugar, flour, salt, eggs, and vanilla extract. Stir until well mixed and pour over the baked crust. Prepare the Topping: In a small bowl, mix the flour and brown sugar. Cut in the butter until the mixture is crumbly. Sprinkle this topping evenly over the rhubarb filling. Bake: Return the dish to the oven and bake for an additional 35-40 minutes, or until the filling is set and the topping is nicely browned. Cool and Serve: Allow the bars to cool in the pan on a wire rack. Use the parchment paper to lift the bars out of the pan before cutting into squares. Prep Time: 20 minutes Cooking Time: 55 minutes Total Time: 1 hour 15 minutes Kcal: Approximately 280 kcal per bar Servings: Makes about 16 bars #RhubarbBars #SpringDesserts #BakingFromScratch #SweetAndTart #TeaTimeTreat #Homemade #DessertTime #BakersOfInstagram #RhubarbRecipes #SeasonalBaking #ButteryCrust #FoodieFavorite #Delicious #HomeBaking #Yummy #TreatYourself #PastryDelights #BakeAndShare

Pumpkin Cream Pie Ingredients: • Crust: • 1 ½ cups graham cracker crumbs • ¼ cup sugar • 6 tablespoons melted butter • ½ teaspoon cinnamon • Filling: • 15 ounces canned pumpkin • 8 ounces Cool Whip (divided) • 1 (5 ounce) package instant vanilla pudding • 1 cup evaporated milk • 4 ounces cream cheese (room temperature) • 2/3 cup mini chocolate chips • 1 tablespoon pumpkin pie spice • Chocolate shavings for garnish Instructions: 1. Crust Creation: Mix graham cracker crumbs, sugar, butter, and cinnamon. Press into a 9-inch pie plate and bake at 375°F for 7 minutes. Allow to cool. 2. Filling Fantasy: Whip together pumpkin, 2 cups Cool Whip, vanilla pudding, evaporated milk, cream cheese, chocolate chips, and pumpkin spice until creamy. 3. Pie Assembly: Spoon the filling into the cooled crust. Chill for 2 hours. 4. Final Flourish: Top with remaining Cool Whip and sprinkle with chocolate shavings or extra chips. #PumpkinCreamPie #FallFlavors #NoBakeDelight #PumpkinSpiceEverything #DessertLovers #AutumnTreats #PumpkinPie #SweetTreats #SeasonalBaking #FoodieFantasy

Pumpkin Spice Donut Holes 🍂 🛒 Ingredients: 1 cup all-purpose flour 1/4 cup granulated sugar 1 tsp baking powder 1/2 tsp salt 1/2 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp allspice 1/4 cup pumpkin puree 1/4 cup milk 1 egg 1 tbsp melted butter Oil for frying Additional sugar and cinnamon for coating 🔪 Instructions: Mix flour, sugar, baking powder, salt, cinnamon, nutmeg, and allspice. Stir in pumpkin puree, milk, egg, and melted butter until smooth. Heat oil in a deep fryer or large pot to 350°F. Drop spoonfuls of batter into the oil and fry until golden brown. Roll warm donut holes in a mixture of sugar and cinnamon. 📝 Notes: Be sure not to overcrowd the pot when frying to keep the oil temperature steady. Perfect for a cozy fall treat or a festive seasonal gathering. Prep Time: 10 min | Cooking Time: 15 min | Total Time: 25 min | Kcal: 150 | Servings: 24 #PumpkinSpiceDonutHoles #FallBaking #DonutHoles #PumpkinSpice #AutumnTreats #HomemadeDonuts #SweetSnack #DeliciousDesserts #ComfortFood #SeasonalBaking #Foodie #TastyTreats #SnackTime #DessertTime #BakingFromScratch #WarmAndCozy #PumpkinRecipe #FallFavorites #Yummy #Baker’sDelight

Iced Lemon Lavender Shortbread Cookies Lemon Lavender Shortbread with a Sweet Icing Glaze **Ingredients:** - 1 cup unsalted butter, softened - 3/4 cup granulated sugar - 1 large egg - 2 teaspoons vanilla extract - 2 1/2 cups all-purpose flour - 1 tablespoon dried lavender flowers, finely chopped - Zest of 1 large lemon - 1/4 teaspoon salt - For the Icing: - 1 cup powdered sugar - 2 tablespoons lemon juice **Directions:** 1. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla extract. 2. In another bowl, whisk together flour, lavender, lemon zest, and salt. Gradually add the dry ingredients to the creamed mixture, mixing until well incorporated. 3. Divide the dough in half and shape each into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour. 4. Preheat oven to 350°F (175°C). On a lightly floured surface, roll out dough to 1/4 inch thickness. Cut into desired shapes using cookie cutters and place on parchment-lined baking sheets. 5. Bake for 10-12 minutes or until edges are lightly browned. Remove from oven and let cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely. 6. For the icing, whisk together powdered sugar and lemon juice until smooth. Drizzle over cooled cookies and allow to set before serving. **Prep Time:** 20 minutes **Cook Time:** 12 minutes **Total Time:** 1 hour 32 minutes **Calories:** 160 per cookie **Servings:** 24 cookies #LemonLavenderCookies #Shortbread #IcedCookies #LavenderDessert #LemonDessert #TeaTimeTreats #CookieRecipe #HomemadeCookies #BakingFromScratch #FloralFlavors #LemonFlavor #ButteryShortbread #SweetAndTangy #ElegantDesserts #AfternoonTea #PartyFavors #GiftIdeas #DIYDesserts #BakeYourOwn #SeasonalBaking #LavenderLove

Meet the Seasonal Fruit Danish 🍓 The latest Wild Rye menu item features strawberries, blueberries, and mango on a pastry pillow. This seasonal treat will be available until early summer. #seasonalbaking #danish #seattlepastry

Here's the recipe for Persimmon Pie: Ingredients: For the crust: - 1 1/4 cups all-purpose flour - 1/2 teaspoon salt - 1/2 cup unsalted butter, cold and cut into small cubes - 3-4 tablespoons ice water For the filling: - 4-5 ripe persimmons, peeled and pureed - 3/4 cup granulated sugar - 1/4 cup brown sugar - 2 large eggs - 1/2 cup heavy cream - 1 teaspoon vanilla extract - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt For the topping (optional): - Whipped cream or vanilla ice cream Instructions: 1. Preheat your oven to 375°F (190°C). 2. In a large mixing bowl, combine the flour and salt for the crust. Add the cold butter cubes and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs. 3. Gradually add the ice water, one tablespoon at a time, mixing gently with a fork until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes. 4. Roll out the chilled dough on a floured surface into a circle about 12 inches in diameter. Carefully transfer the dough to a 9-inch pie dish, pressing it gently into the bottom and up the sides. Trim any excess dough and crimp the edges. 5. In a large mixing bowl, whisk together the persimmon puree, granulated sugar, brown sugar, eggs, heavy cream, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt until well combined. 6. Pour the filling into the prepared pie crust and smooth the top with a spatula. 7. Bake the pie in the preheated oven for 45-50 minutes, or until the filling is set and the crust is golden brown. 8. Remove the pie from the oven and let it cool completely on a wire rack before serving. 9. Serve slices of persimmon pie with whipped cream or vanilla ice cream, if desired. 10. Enjoy your delicious Persimmon Pie! Prep Time: 20 minutes | Cook Time: 45-50 minutes | Total Time: 1 hour 15 minutes #persimmonpie #fallbaking #fruitpie #homemadepie #dessert #holidaybaking #seasonalbaking #pie #comfortfood

COWBRIDGE FOOD & DRINK FESTIVAL 🤠🪐🧡 LOT’S OF CAKE WILL BE ON OFFER ON THIS BANK HOLIDAY!!!! 26th of May - 27th of May!!!!!! 🙌 I will be doing GLUTEN FREE/DAIRY FREE TOO!! I will have a range of soft drinks and of course my speciality welsh coffee! 😊 Fingers are crossed for sunny weather !!! I will have my pitch outside my studio on both days 😊 #cowbridge #cowbridgefoodanddrinkfestival #cake #popup #artisancakes #bakerofinstagram #bakingismypassion #loverofcake #seasonalbaking #loverofcake

Strawberry Rhubarb Delight Pie Enchanting Strawberry Rhubarb Pie Recipe Ingredients: For the Pie Filling: 3 cups sliced rhubarb 3 cups sliced strawberries 1 cup granulated sugar 1/4 cup cornstarch 1 tablespoon lemon juice 1 teaspoon vanilla extract For the Pie Crust: 2 store-bought or homemade pie crusts (enough for a double-crust pie) Directions: Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the sliced rhubarb and strawberries. In a separate small bowl, whisk together the granulated sugar and cornstarch until well combined. Pour the sugar-cornstarch mixture over the rhubarb and strawberries, then add lemon juice and vanilla extract. Gently toss until the fruit is evenly coated. Roll out one pie crust and line a 9-inch pie dish with it. Trim any excess crust hanging over the edges. Pour the strawberry rhubarb filling into the pie crust, spreading it out evenly. Roll out the second pie crust and place it over the filling. Seal the edges by crimping with a fork or your fingers, and cut several slits in the top crust to allow steam to escape. Optional: Brush the top crust with a little milk or beaten egg for a golden finish. Place the pie on a baking sheet to catch any drips, then bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. Once baked, remove the pie from the oven and let it cool on a wire rack for at least 1 hour before slicing and serving. Prep Time: 15 minutes Cooking Time: 45-50 minutes Total Time: 1 hour 15 minutes Servings: 8 servings #strawberryrhubarbpie #homemadepie #piecrust #strawberrydessert #rhubarbrecipe #summerdessert #bakingfromscratch #sweettreat #fruitpie #seasonalbaking #bakedwithlove #desserttime #pastrydelight #berrypie #ovenbaked

Rhubarb and Strawberry Pie ----Ingredients---- 1 cup white sugar 1/2 cup all-purpose flour 1 pound fresh rhubarb, chopped 1 pint fresh strawberries, hulled and halved 1 recipe pastry for a 9-inch double crust pie 2 tablespoons butter 1 egg yolk 2 tablespoons white sugar for topping ----Directions---- 1- Preheat the oven to 400 degrees F (200 degrees C). 2- In a large mixing bowl, combine 1 cup sugar and 1/2 cup flour. Stir in the rhubarb and strawberries. Let the mixture stand for 30 minutes. 3- Pour the filling into the pastry-lined pie plate. Dot the top with pieces of butter. 4- Roll out the remaining pastry to make the top crust. Place over the filling and seal the edges. Cut away excess dough. Make several small slits in the top to allow steam to escape. 5- Beat the egg yolk and brush it over the pie crust. Sprinkle the crust with 2 tablespoons of sugar. 6- Bake in the preheated oven for 35 to 40 minutes, or until the crust is golden brown and the filling is bubbly. Cool on a wire rack. Prep Time: 30 minutes | Cooking Time: 40 minutes | Total Time: 70 minutes | Kcal: Approximately 320 kcal per serving | Servings: 8 servings #pie #rhubarb #strawberry #dessert #baking #homemadepie #fruitpie #summerdessert #sweettreats #bakingfromscratch #seasonalbaking #comfortfood #delicious #homemade #pastry

Tangy Sour Cream Rhubarb Pie with a Buttery Crust Ingredients: 1 (9 inch) unbaked pie crust 1 1/2 cups chopped rhubarb 1 cup white sugar 3 tablespoons all-purpose flour 1/4 teaspoon salt 2 eggs 1 cup sour cream 1/2 teaspoon vanilla extract Directions: Preheat oven to 400°F (200°C). Place the pie crust in a 9-inch pie dish. In a large bowl, mix together the chopped rhubarb, sugar, flour, and salt. Spread evenly into the pie crust. In another bowl, beat the eggs, then stir in the sour cream and vanilla extract until well combined. Pour over the rhubarb mixture. Bake in preheated oven for 10 minutes, then reduce heat to 350°F (175°C) and continue baking for 35-40 minutes, or until the filling is set and the crust is golden brown. Allow to cool completely before serving. Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour Kcal: 280 kcal | Servings: 8 servings #rhubarbpie #sourcreampie #homemade #dessert #summerdessert #tangy #sweettreat #baking #piecrust #seasonalbaking #delicious #yum #comfortfood #bakefromscratch #dessertlover

Cranberry Pumpkin Cookies Recipe Ingredients: 1/2 cup butter, softened 1 cup white sugar 1 teaspoon vanilla extract 1 egg 1 cup canned pumpkin puree 2 1/4 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1 cup dried cranberries Directions: Preheat oven to 375°F (190°C). In a large bowl, cream together butter and sugar until light and fluffy. Beat in vanilla and egg. Stir in pumpkin puree. In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Gradually beat the dry ingredients into the pumpkin mixture. Fold in dried cranberries. Drop by tablespoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until edges are lightly browned. Allow to cool on baking sheets for 2 minutes before removing to wire racks to cool completely. Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes | Kcal: 150 kcal per cookie | Servings: 24 cookies #fallbaking #pumpkincookies #cranberrycookies #holidaybaking #homemadecookies #bakingfromscratch #autumntreats #cookieexchange #pumpkinspice #thanksgivingdesserts #cozybaking #seasonalbaking #pumpkinrecipes #cranberrydesserts #autumndesserts

Autumnal Delight: Spiced Apple Crumble Cupcakes Ingredients: 175g unsalted butter, softened 175g light brown soft sugar 3 large eggs 175g self-raising flour ½ tsp cinnamon ¼ tsp mixed spice For the apple filling: 2 medium-sized apples, peeled, cored, and chopped 30g light brown soft sugar ½ tsp cinnamon ¼ tsp mixed spice 1 tsp cornflour For the crumble topping: 10g unsalted butter 8g light brown soft sugar 17g plain flour ⅛ tsp cinnamon For the buttercream: 175g unsalted butter, softened 350g icing sugar 1½ tsp cinnamon 2-3 tbsp milk Directions: Preheat your oven to 160°C (320°F). Line a cupcake tin with cases. For the sponge: Cream together butter and sugar until fluffy. Beat in the eggs one at a time. Gently fold in the flour and spices. Divide the batter among the cupcake cases and bake for 20-25 minutes until golden and a skewer comes out clean. For the apple filling: Combine all ingredients in a pan over low heat. Cook until the apples are soft, then cool. For the crumble topping: Mix flour, sugar, and cinnamon. Rub in butter until the mixture resembles breadcrumbs. Bake on a tray at 180°C (356°F) for 10-15 minutes until golden. Core each cupcake and fill with apple mixture. Pipe or spread cinnamon buttercream on top. Add more apple mixture and sprinkle with crumble topping before serving. Prep Time: 30 minutes | Cooking Time: 25 minutes | Total Time: 55 minutes Kcal: 533 | Servings: 12 cupcakes #applecrumble #cupcakes #dessert #baking #homemade #sweettreat #cinnamonapple #autumnrecipes #comfortfood #bakefromscratch #seasonalbaking #spicedapple #cinnamondelight #appleseason #bakersofinstagram

Pumpkin Cheesecake Bars Deliciously swirled Pumpkin Cheesecake Bars layer pumpkin pie and creamy cheesecake over a crispy crust made with gingersnaps! Ingredients: 1 and 1/2 cups graham cracker crumbs 1/4 cup white sugar 6 tablespoons butter, melted 3 (8 ounce) packages cream cheese, softened 1 cup white sugar 3 eggs 1 teaspoon vanilla extract 1 cup canned pumpkin 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves Directions: Preheat the oven to 350°F (175°C). In a small bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press onto the bottom of a 9x13 inch baking dish. In a large bowl, blend cream cheese and 1 cup sugar until smooth. Beat in eggs one at a time, then add vanilla. Divide the cream cheese mixture, spreading half over the crust. Mix pumpkin, cinnamon, nutmeg, and cloves into the remaining batter. Carefully spread the pumpkin layer on top. Bake in the preheated oven for 35-40 minutes, until just set. Let cool before slicing into bars. Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes Kcal: 320 kcal | Servings: 12 servings #pumpkincheesecake #fallrecipes #dessertbars #pumpkinspice #autumndesserts #cheesecakebars #pumpkinflavor #sweettreats #holidaybaking #comfortfood #seasonalbaking #pumpkinlove #bakeddesserts #creamcheese #fallbaking

Recipe Name Pumpkin Crumb Cake Fancy Recipe Name Autumn Spice Pumpkin Streusel Cake Recipe Ingredients: For the cake: 2 cups all-purpose flour 1 tablespoon pumpkin pie spice 1 teaspoon baking soda 1/2 teaspoon salt 1 cup unsalted butter, softened 1 cup granulated sugar 1/2 cup brown sugar 2 large eggs 1 teaspoon vanilla extract 1 cup pumpkin puree For the crumb topping: 1 cup all-purpose flour 1/2 cup brown sugar 1/4 teaspoon salt 6 tablespoons unsalted butter, melted 1 teaspoon cinnamon Directions: Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs, one at a time, then vanilla and pumpkin puree. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Spread the batter evenly into the prepared pan. For the crumb topping, mix flour, brown sugar, salt, and cinnamon in a bowl. Pour melted butter over the mixture and toss with a fork until crumbly. Sprinkle evenly over the cake batter. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool before serving. Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour | Kcal: 410 kcal per serving | Servings: 12 servings #PumpkinCrumbCake #FallBaking #PumpkinSpice #StreuselCake #AutumnDesserts #BakingSeason #HomeBaked #ComfortFood #SweetTreats #PumpkinRecipe #AutumnVibes #DessertTime #BakeFromScratch #SeasonalBaking #BakeryLife #CakeLovers #PumpkinEverything #SpicedDesserts #HolidayBaking #HomemadeGoodness

Rustic Rhubarb Loaf with a Hint of Cinnamon Recipe Ingredients: 1 1/2 cups brown sugar 2/3 cup oil 1 egg 1 cup buttermilk 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon vanilla extract 2 1/2 cups all-purpose flour 1 1/2 cups diced rhubarb 1/2 cup chopped walnuts 1/4 cup butter, melted 1/2 cup granulated sugar 1/2 teaspoon ground cinnamon Directions: Preheat the oven to 325°F (165°C). Grease and flour a 9x5 inch loaf pan. In a large bowl, mix together brown sugar, oil, and egg until smooth. Stir in buttermilk, salt, baking soda, and vanilla. Blend in flour until just combined, then fold in rhubarb and walnuts. Pour into the prepared loaf pan. In a small bowl, combine melted butter, granulated sugar, and cinnamon. Sprinkle this mixture over the batter in the pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Allow to cool before slicing. Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 75 minutes Kcal: 320 kcal per serving | Servings: 10 servings #rhubarbbread #homemadebread #cinnamonrhubarb #bakingfromscratch #comfortfood #homebaking #sweetandsour #seasonalbaking #easyrecipes

Rhubarb Pudding Bars Ingredients: Base Layer: 1 cup all-purpose flour 5 tablespoons powdered sugar 1/2 cup unsalted butter, softened Custard Layer: 1 and 1/2 cups sugar 1/4 cup all-purpose flour 1/2 teaspoon salt 3 large eggs, beaten 4 cups chopped rhubarb Directions: Preheat the oven to 350°F (175°C). Base Layer: In a mixing bowl, combine 1 cup flour and powdered sugar. Cut in butter until the mixture resembles coarse crumbs. Press into a greased 9x13 inch baking dish. Bake for 10 minutes. Custard Layer: In a separate bowl, mix sugar, 1/4 cup flour, and salt. Stir in eggs and rhubarb until well combined. Pour over the baked crust. Bake for 35-40 minutes or until set. Let cool before cutting into bars. Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes | Kcal: 220 kcal per serving | Servings: 12 servings #rhubarb #dessertbars #springrecipes #custardbars #easydessert #bakingday #homemadedessert #foodie #delicious #tasty #dessertrecipe #bakefromscratch #sweettreats #seasonalbaking #foodstagram

Apple Cream Cheese Puff Pastry Braid Recipe Ingredients: 1 sheet puff pastry, defrosted Caramel sauce 1 egg white, beaten 1 to 2 tablespoons white sugar (for sprinkling) 2 large apples, peeled, cored, and thinly sliced ½ cup brown sugar ½ teaspoon cinnamon 8 ounces cream cheese, softened ½ cup white sugar 1 teaspoon vanilla extract Directions: Preheat the oven to 400°F (200°C). In a medium bowl, combine ½ cup brown sugar and ½ teaspoon cinnamon. Add the thinly sliced apples and toss to coat. Set aside. In another mixing bowl, combine the softened cream cheese, ½ cup white sugar, and 1 teaspoon vanilla. Set aside. Carefully unfold the puff pastry on a sheet of parchment paper. Roll lightly with a floured rolling pin until it is ¼ inch thick. Transfer the puff pastry with the parchment paper to a baking tray. Spread the cream cheese mixture down the center of the puff pastry. Arrange the apple slices on top of the cream cheese mixture. Using a sharp knife or a pizza cutter, slice diagonal strips down both sides of the puff pastry, leaving a ½ inch border around the cream cheese and apple slices. Starting at one end, begin folding the strips over the apples, alternating sides to create a "braid". Tuck the end strips under. Brush the pastry braid with the beaten egg white and sprinkle the top with 1 to 2 tablespoons white sugar. Bake for 20 to 25 minutes or until golden brown. Allow to cool slightly before drizzling caramel sauce on top. Slice and serve. Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes Kcal: 341 kcal per slice | Servings: 8 slices #baking #dessert #applepastry #creamcheese #puffpastry #homemade #sweettreats #pastrybraid #applecinnamon #bakersofinstagram #caramelapple #bakingtime #comfortfood #holidaybaking #seasonalbaking

Cheesecake Filled Pumpkin Spice Sugar Cookies Autumn's Embrace: Cheesecake Filled Pumpkin Spice Delights 🍂🎃 Recipe: Ingredients: For the Pumpkin Spice Sugar Cookies: All-Purpose Flour: 2 ⅓ cups (290g) Cornstarch: 2 tsp (5g) Baking Powder: 2 tsp (6g) Salt: ½ tsp Pumpkin Spice: 2 tsp Unsalted Butter: 1 cup (226g), softened Light Brown Sugar: 1 cup (200g) Granulated Sugar: ¼ cup (50g) Egg: 1 large, room temperature Egg Yolk: 1 large, room temperature Vanilla Extract: 2 tsp (10ml) For the Cheesecake Filling: Cream Cheese: 8 oz, softened Granulated Sugar: ¼ cup (50g) Vanilla Extract: ½ tsp Salt: ¼ tsp For Rolling: Pumpkin Spiced Sugar: Granulated Sugar: ¼ cup Pumpkin Spice: 2 tsp Directions: Prepare the Cookie Dough: Whisk together flour, baking powder, cornstarch, salt, and pumpkin spice. Beat butter, brown sugar, and granulated sugar until fluffy. Mix in egg, egg yolk, and vanilla. Gradually add dry ingredients to wet. Chill 30-45 minutes. Make the Cheesecake Filling: Beat cream cheese, sugar, vanilla extract, and salt until smooth. Chill 15-30 minutes. Assemble the Cookies: Preheat oven to 350°F (175°C). Mix pumpkin spiced sugar. Flatten dough, add filling, cover with more dough, seal, roll in sugar, and bake on a lined sheet for 8-12 minutes. Prep Time: 1 hour | Cooking Time: 12 minutes | Total Time: 1 hour 12 minutes | Kcal: 280 kcal | Servings: 24 cookies #pumpkinspice #cheesecakecookies #fallbaking #autumndesserts #sugarcookies #spicedcookies #holidaybaking #pumpkinrecipes #bakingfromscratch #homebaking #dessertideas #falltreats #sweettooth #bakeandshare #comfortfood #seasonalbaking #cookiegram #bakersofinstagram #pumpkineverything #bakingseason

Was in the mood for some seasonal baking and browsed through my new favorite recipe book for rhubarb-related bakes. @csaffitz is really warming me up to the idea of using warm spices in my baking - love this for me. 😇 Ultimately, I landed on rhubarb streusel muffins, which are good for breakfast and the rest of the day. #rhubarb #rhubarbseason #rhabarber #seasonal #baking #seasonalbaking #muffins #streusel #saisonal #saisonaleküche #clairesaffitzrecipe #clairesaffitz #pastelería #bakesofinstagram #rolledoats #backenistliebe #barbarasrhabarber #whatsfordessert #duesseldorf #lesbake_0211

Gorgeous courgette & lime cake on the counter, just loving that the edible flowers are out now 😍 they make the cake look so beautiful and taste good too. #thehummingbirdbox #seasonalbaking #treatyourself #pageforyou #pfy

Rhubarb Cake with Butter Sauce Tangy Rhubarb Cake Drizzled with Rich Butter Sauce **Prep time:** 15 minutes **Cook time:** 45 minutes **Total time:** 1 hour **Calories:** 380 per serving **Servings:** 8 **Ingredients:** **For the Cake:** - 1 1/2 cups chopped fresh rhubarb - 1 3/4 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1/4 cup unsalted butter, softened - 1 cup granulated sugar - 1 egg - 1 teaspoon vanilla extract - 1 cup buttermilk **For the Butter Sauce:** - 1/2 cup unsalted butter - 1 cup granulated sugar - 1/2 cup heavy cream - 1 teaspoon vanilla extract **Directions:** 1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan. 2. In a small bowl, mix together the flour, baking soda, and salt. Set aside. 3. In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. 4. Gradually add the flour mixture to the creamed mixture alternately with the buttermilk, beginning and ending with the flour mixture. Stir just until combined. 5. Fold in the chopped rhubarb and pour the batter into the prepared baking pan. 6. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. 7. While the cake is baking, make the butter sauce: In a small saucepan, melt the butter over medium heat. Add the sugar and heavy cream, stirring until the sugar is dissolved and the mixture is smooth. Remove from heat and stir in the vanilla extract. 8. Serve the warm cake drizzled generously with the warm butter sauce. #RhubarbCake #ButterSauce #BakedDesserts #SpringDesserts #SweetAndTangy #HomemadeCake #ButtermilkCake #ComfortFood #DessertTime #FamilyDessert #EasyBaking #FromScratch #SeasonalBaking #DeliciousTreats #AfternoonTea #SpecialOccasion #HomeBaked #CakeRecipes #RichDesserts #DessertLovers

Blackberry Bliss Cobbler Fancy Recipe Name Rustic Blackberry Cobbler Delight Recipe Ingredients: 3 cups fresh blackberries 1 cup granulated sugar 1 cup all-purpose flour 2 teaspoons baking powder 1/2 cup milk 1/4 cup unsalted butter, melted Pinch of salt Directions: Preheat oven to 375°F (190°C). In a medium bowl, mix blackberries with half the sugar. Set aside. In another bowl, combine flour, remaining sugar, baking powder, and salt. Add milk and melted butter to the dry ingredients, stirring until just mixed. Pour the batter into a greased 9-inch pie plate. Spoon blackberries evenly over the batter. Bake for 35-40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes Kcal: 210 kcal per serving | Servings: 8 servings Tags #blackberrycobbler #summerdessert #berrydessert #cobblerrecipe #easybaking #fruitdessert #homebaking #comfortfood #sweettreats #desserttime #bakingfromscratch #simplebaking #familydessert #rusticdesserts #seasonalbaking #quickdesserts #berrypie #homemadepie #dessertoftheday #freshberry

With a little more sunshine and a little more warmth, it feels like Spring has finally arrived 🌱🌸 I can get the bees, birds, bugs, flowers and cutie baby animals going in the LYBC kitchen now 💕 Happy week all 😊

Rustic Rhubarb Delight Recipe Ingredients: 4 cups chopped rhubarb 1 ⅓ cups white sugar 6 tablespoons all-purpose flour 1 tablespoon butter 1 recipe pastry for a 9-inch double crust pie Directions: Preheat oven to 450°F (230°C). Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust. Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350°F (175°C), and continue baking for 40 to 45 minutes. Serve warm or cold. Prep Time: 20 minutes | Cooking Time: 55 minutes | Total Time: 75 minutes Kcal: 320 kcal per serving | Servings: 8 servings #dessert #pie #rhubarb #baking #homemade #fromscratch #sweettreats #comfortfood #traditionaldessert #pastry #sweetpie #summerdessert #buttercrust #fruitpie #rhubarbrecipes #seasonalbaking #homebaked #oldfashionedpie #familydessert #deliciouspies

Introducing the Holiday Cast Aluminum Pan, a delightful twist on the traditional gingerbreadhouse-making experience. Crafted with silver metallic nonstick, this bundt pan ensures that creating the easiest gingerbread house is a breeze. The festive design adds a playful touch to your favorite seasonal treat. #bundtpanmagic #bakingjoy #seasonalbaking #gingerbreaddelight #gingerbreadhousefun #bakingjoy #festiveflavours #sweettraditions #shopsmalllakemac #lakemacquarie

Pumpkin Coffee Cake Bring the taste of Fall to your mornings with this easy Pumpkin Coffee Cake recipe. It’s loaded with pumpkin spice flavor and topped with the most amazing brown sugar cinnamon streusel crumb topping. Ingredients: 1 1/2 cups all-purpose flour 1/2 cup granulated sugar 1/4 cup brown sugar 2 tsp baking powder 1/2 tsp salt 1 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp cloves 1/4 tsp ginger 1 cup pumpkin puree 1/3 cup vegetable oil 2 large eggs 1 tsp vanilla extract Streusel Topping: 1/4 cup granulated sugar 1/4 cup flour 2 tsp cinnamon 2 tbsp butter, melted Directions: Preheat oven to 350°F (175°C) and grease a 9-inch cake pan. In a large bowl, mix together flour, sugars, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. In another bowl, whisk together pumpkin puree, vegetable oil, eggs, and vanilla. Combine wet ingredients with dry ingredients and stir until just mixed. Pour batter into the prepared pan. For the topping, mix sugar, flour, cinnamon, and melted butter in a bowl until crumbly. Sprinkle over the batter. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutesKcal: 315 kcal | Servings: 8 servings #pumpkinspice #fallbaking #coffeecake #pumpkinrecipe #autumndesserts #spicedcake #bakingfromscratch #homemadecake #holidaybaking #seasonalbaking #comfortfood #pumpkineverything #sweettreats #desserttime #kitchendiaries #bakeandshare #cinnamonlover #nutmegaddict #clovesandspice #gingerflavor

Pumpkin Cinnamon Rolls with Cream Cheese Frosting Ingredients: Dough: 1/4 cup warm water 1 package active dry yeast 1/2 cup milk 1/4 cup granulated sugar 1/4 cup melted butter 1 cup pumpkin puree 1 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon ginger 4 cups all-purpose flour Filling: 1 cup brown sugar 2 tablespoons ground cinnamon 1/2 cup softened butter Frosting: 4 ounces cream cheese, softened 1/4 cup butter, softened 1 cup powdered sugar 1 teaspoon vanilla extract Directions: In a small bowl, dissolve yeast in warm water and set aside. In a large bowl, mix milk, sugar, melted butter, pumpkin, salt, and spices. Add yeast mixture and mix well. Gradually add flour to the pumpkin mixture and knead until smooth. Cover the dough and let it rise until doubled, about 1 hour. For the filling, combine brown sugar and cinnamon. Roll out dough on a floured surface into a 16x24 inch rectangle. Spread dough with 1/2 cup butter and sprinkle evenly with sugar-cinnamon mixture. Roll up the dough tightly and cut into 12 rolls. Place rolls in a greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C). Bake rolls for 20 minutes, or until golden brown. For the frosting, beat together cream cheese, butter, powdered sugar, and vanilla. Spread frosting on warm rolls before serving. Prep Time: 2 hours | Cooking Time: 20 minutes | Total Time: 2 hours 20 minutes Kcal: 350 kcal per roll | Servings: 12 #pumpkinspice #cinnamonrolls #fallbaking #homemade #creamcheesefrosting #bakingfromscratch #autumntreats #sweetrolls #bakedgoods #comfortfood #dessert #brunchideas #seasonalbaking #foodie #delicious #yummy #bakingday #foodphotography #tastytreats #homebaker

Blackberry Hand Pies Bursting Blackberry Miniature Pies Recipe Ingredients: 2 cups fresh blackberries 1/4 cup sugar 1 tablespoon cornstarch 1 teaspoon lemon zest 1 tablespoon lemon juice 1 package pre-made pie crust (or homemade if preferred) 1 egg, beaten for egg wash Coarse sugar for sprinkling Directions: In a bowl, mix the blackberries, sugar, cornstarch, lemon zest, and lemon juice. Set aside. Roll out the pie crust and cut into 4-inch circles. Place a spoonful of the blackberry mixture in the center of each circle. Fold the dough over the filling to create a half-moon shape and press the edges together to seal. Crimp the edges with a fork. Brush the tops of the pies with egg wash and sprinkle with coarse sugar. Bake at 375°F (190°C) for 20-25 minutes or until the pies are golden and the filling is bubbling. Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes Kcal: 200 kcal | Servings: 6 servings #blackberry #handpies #minipies #summerdessert #easybaking #fruitydessert #picnictreats #berrypie #simplebaking #homemadepies #seasonalbaking #sweettreats #bakingfromscratch #quickdesserts #familyfavorite

BIG BOY’S STRAWBERRY PIE Ingredients: 1 prebaked 9-inch pie crust 1 quart fresh strawberries, hulled and halved 1 cup granulated sugar 3 tablespoons cornstarch 1/2 cup water 1 teaspoon vanilla extract Whipped cream, for garnish Directions: Arrange half of the strawberries in the prebaked pie crust. In a saucepan, combine sugar, cornstarch, and water. Cook over medium heat, stirring constantly until the mixture thickens and becomes clear. Remove from heat and stir in vanilla extract. Pour the cooked mixture over the strawberries in the crust. Top with the remaining strawberries. Chill in the refrigerator for at least 4 hours. Serve with whipped cream on top. Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 4 hours 25 minutes | Kcal: 320 kcal | Servings: 8 20 related tags #strawberrypie #summerdessert #freshstrawberries #homemadepie #fruitpie #easyrecipes #dessertrecipes #piecrust #sweettreats #bakingfromscratch #seasonalbaking #berrydessert #strawberryseason #homemadedessert #dessertideas #whippedcream #vanillaflavor #bakingday #cookingathome #foodiegram

While deliciously ripe berries start to appear on farmers' markets here in Switzerland, let us offer you a new baking inspiration: this Raspberry-Chocolate Tarte, featuring sweet & fruity raspberries and our intense & slightly smoky Carma Dark Lesuk 65% couverture. A sophisticated combination of flavours for all lovers of dark chocolate! #carmachocolate #darklesuk #swisschocolate #sustainablechocolate #seasonalbaking

Strawberry Rhubarb Pie Classic Strawberry Rhubarb Pie - A Sweet and Tart Treat Ingredients: 1 double pie crust (homemade or store-bought) 3 cups fresh rhubarb, chopped 3 cups fresh strawberries, hulled and sliced 1 cup granulated sugar 1/4 cup cornstarch 1 tablespoon lemon juice 1 teaspoon vanilla extract 1 tablespoon unsalted butter, cut into small pieces 1 egg, beaten (for egg wash) 1 tablespoon coarse sugar (for sprinkling) Directions: Preheat your oven to 400°F (200°C). Prepare the pie crust by rolling out one of the dough disks and fitting it into a 9-inch pie dish. Trim any excess dough and flute the edges. In a large mixing bowl, combine the chopped rhubarb, sliced strawberries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss until the fruit is evenly coated. Pour the fruit mixture into the prepared pie crust, spreading it out into an even layer. Dot the top with pieces of unsalted butter. Roll out the second pie crust and place it over the fruit filling. Trim any excess dough and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape. Brush the top crust with the beaten egg and sprinkle with coarse sugar. Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with foil. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving. Prep Time: 20 minutes | Cook Time: 45-50 minutes Total Time: 3 hours | Yield: 1 pie #strawberryrhubarbpie #homemade #bakingday #fruitpie #dessertlover #sweettreats #summerdesserts #piecrust #easyrecipes #bakingtime #foodphotography #foodbloggers #deliciousdesserts #freshbaked #fromscratch #seasonalbaking

I know the alogo loves reels, but do we like seeing photos on Instagram anymore? I really miss sharing my photography work - so today I’m sharing some of my favorite bakes in picture form 🙂 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Back to videos next time, I suppose. Until then, you can find the recipes to all these delicious photos on garnishedroots.com 🍊🌿 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ #scratchbaking #goatcheeserecipe #aestheticbaking #bakingaesthetic #bakingaddiction #bakingcooking #bakingvideo #bakinglife #bakingtherapy #bakingtips #springbaking #bakingblog #bakinghacks #bakingathome #bakingmama #bakingisfun #bakingideas #seasonalbaking #bakingmakesmehappy #bakingmood #bakingreels #healthybaking #wholesomebaking #balancedbaking #healthybakes #wellnessbaking #asparagusrecipe #brunchrecipe #quicherecipe #garnishedroots

Heart shaped basket weave cake with strawberry rhubarb compote and vanilla bean buttercream 💕🎀💗

Salted Caramel Apple Pie 🍏 🛒 Ingredients: For the pie crust: 2 1/2 cups all-purpose flour 1 tsp salt 1 cup unsalted butter, cold and cubed 1/2 cup ice water For the filling: 6 cups thinly sliced apples (about 6 medium apples) 1/2 cup sugar 2 tbsp all-purpose flour 2 tsp cinnamon 1/4 tsp nutmeg For the salted caramel: 1 cup sugar 1/4 cup water 3/4 cup heavy cream 3 tbsp unsalted butter 1 tsp salt 🔪 Instructions: Pie Crust: In a bowl, mix flour and salt. Cut in butter until mixture resembles coarse crumbs. Gradually add ice water, stirring until dough forms. Divide into two, wrap, and chill. Filling: Toss apples with sugar, flour, cinnamon, and nutmeg. Salted Caramel: In a saucepan, dissolve sugar in water over medium heat. Increase to high, boil without stirring until golden. Remove from heat, slowly stir in cream, butter, and salt. Roll out one pie crust, place in pie dish. Add apple filling. Drizzle with half of the caramel. Roll out second crust, cover pie. Seal edges and cut slits in the top. Bake at 375°F (190°C) for 50 minutes. Drizzle with remaining caramel before serving. 📝 Notes: This pie combines the classic flavors of apple with a decadent salted caramel for a truly indulgent dessert. Prep Time: 45 mins | Cooking Time: 50 mins | Total Time: 1 hr 35 mins | Servings: 8 #SaltedCaramelApplePie #ApplePie #BakingDay #HomemadePie #DessertTime #FallBaking #CaramelDessert #PieLove #BakingFromScratch #ComfortFood #FoodieFavorite #SweetTreats #DessertGoals #HomeBaker #DeliciousDesserts #SeasonalBaking #TastyTreat #BakeAndShare #PieSeason #AutumnFlavors

Recipe Name: Caramel Apple Cranberry Pie Fancy Recipe Name: Autumn Harvest Crumble Pie Recipe: Ingredients: 1 pre-made pie crust 2 cups fresh cranberries 4 apples, peeled and sliced 1 cup caramel sauce 1/2 cup granulated sugar 2 tablespoons flour 1 teaspoon cinnamon Crumble topping: 3/4 cup flour 1/2 cup brown sugar 1/3 cup unsalted butter, chilled and cubed Directions: Preheat oven to 375°F (190°C). In a bowl, mix cranberries, sliced apples, caramel sauce, sugar, flour, and cinnamon. Pour the fruit mixture into the pie crust. Combine flour, brown sugar, and butter in another bowl until the mixture is crumbly. Sprinkle the crumble topping evenly over the pie. Bake for 45-50 minutes or until the topping is golden brown and the filling is bubbly. Let cool before serving. Prep Time: 20 minutes Cooking Time: 50 minutes Total Time: 1 hour 10 minutes Kcal: 420 per serving Servings: 8 #caramelapplepie #cranberrypie #holidaybaking #applecranberrypie #fallrecipes #dessert #pie #autumndesserts #thanksgivingpie #christmaspie #baking #homecooking #festivedesserts #seasonalbaking #caramel #cranberry #applepie #crumbletopping #sweettreats #baker

Indulge in the flavors of fall with our Rustic Autumn Fruit Tart! 🍁🥧 🥄 Ingredients: 1 1/4 cups all-purpose flour 1/4 cup granulated sugar 1/4 teaspoon salt 1/2 cup unsalted butter, cold and cubed 3-4 tablespoons ice water 2 cups mixed autumn fruits (such as apples, pears, plums, or figs), sliced 2 tablespoons granulated sugar 1 tablespoon lemon juice 1/2 teaspoon ground cinnamon 1 tablespoon apricot preserves or honey, for glazing 👩‍🍳 Instructions: 1️⃣ In a large mixing bowl, combine flour, 1/4 cup sugar, and salt. Add cold butter and use a pastry cutter or fingers to work it into the flour until it resembles coarse crumbs. 2️⃣ Gradually add ice water, 1 tablespoon at a time, mixing until dough begins to come together. 3️⃣ Turn dough onto lightly floured surface, gently knead a few times, then flatten into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes. 4️⃣ Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. 5️⃣ In a medium bowl, toss sliced fruits with lemon juice, 2 tablespoons sugar, and cinnamon until coated. 6️⃣ Roll out chilled dough on floured surface into a rough circle. Transfer to prepared baking sheet. 7️⃣ Arrange fruits in center of dough, leaving a 2-inch border. Fold edges of dough over fruits, pleating as needed. 8️⃣ Brush dough edges with apricot preserves or honey for glossy finish. 9️⃣ Bake for 30-35 minutes until crust is golden and fruits are tender. 🔟 Let tart cool slightly before serving. Enjoy warm or at room temperature. ⏰ Prep Time: 20 mins | Chilling Time: 30 mins | Baking Time: 30-35 mins | Total Time: 1 hour 15 mins 🍽️ Servings: Makes about 6 servings #AutumnFruitTart #RusticDessert #SeasonalBaking #HomemadeDelight 🍂🥧

Indulge in the delightful harmony of fresh peaches and summer berries with our exquisite cheesecake! It's a symphony of flavors in every slice! 🍑🍓🍰 Ingredients: For the crust: 1 1/2 cups graham cracker crumbs 1/3 cup unsalted butter, melted 2 tablespoons sugar For the filling: 3 cups cream cheese, softened 1 cup granulated sugar 3 large eggs 1 teaspoon vanilla extract 1/2 cup sour cream 1 cup finely chopped fresh peaches 1 cup mixed berries (strawberries, raspberries, blueberries) For the topping: 1/2 cup peach slices 1/2 cup mixed berries 1/4 cup peach preserves, warmed Directions: For the crust: Combine graham cracker crumbs, melted butter, and sugar in a bowl. Mix until well blended. Press the mixture into the bottom of a 9-inch springform pan. Set aside. For the filling: In a large bowl, beat cream cheese with sugar until smooth. Add eggs one at a time, beating well after each addition. Mix in vanilla and sour cream. Gently fold in chopped peaches and mixed berries. Pour the filling over the crust and smooth the top. For the topping: Arrange peach slices and mixed berries on top of the cheesecake. Brush with warmed peach preserves for a glossy finish. To bake: Bake in a preheated oven at 325°F (163°C) for 50-55 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven and let the cheesecake sit in the oven with the door ajar for 1 hour. Remove from oven, cool to room temperature, then refrigerate for at least 4 hours, preferably overnight. Prep Time: 30 minutes | Cooking Time: 55 minutes | Total Time: 6 hours (includes chilling) Kcal: 410 kcal per serving | Servings: 12 servings #summercheesecake #peachcheesecake #berrycheesecake #dessertrecipe #summerdesserts #freshfruitdessert #cheesecakelove #bakingfromscratch #gourmetdessert #sweettreats #foodiegram #bakeandshare #desserttime #cheesecakeheaven #seasonalbaking

Celebrate the bounty of the season with our Summer Berry and Peach Cheesecake, where every bite is a piece of paradise! 🌞🍑🍓 Ingredients: For the crust: 1 1/2 cups graham cracker crumbs 1/3 cup unsalted butter, melted 2 tablespoons sugar For the filling: 3 cups cream cheese, softened 1 cup granulated sugar 3 large eggs 1 teaspoon vanilla extract 1/2 cup sour cream 1 cup finely chopped fresh peaches 1 cup mixed berries (strawberries, raspberries, blueberries) For the topping: 1/2 cup peach slices 1/2 cup mixed berries 1/4 cup peach preserves, warmed Directions: For the crust: Combine graham cracker crumbs, melted butter, and sugar in a bowl. Mix until well blended. Press the mixture into the bottom of a 9-inch springform pan. Set aside. For the filling: In a large bowl, beat cream cheese with sugar until smooth. Add eggs one at a time, beating well after each addition. Mix in vanilla and sour cream. Gently fold in chopped peaches and mixed berries. Pour the filling over the crust and smooth the top. For the topping: Arrange peach slices and mixed berries on top of the cheesecake. Brush with warmed peach preserves for a glossy finish. To bake: Bake in a preheated oven at 325°F (163°C) for 50-55 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven and let the cheesecake sit in the oven with the door ajar for 1 hour. Remove from oven, cool to room temperature, then refrigerate for at least 4 hours, preferably overnight. Prep Time: 30 minutes | Cooking Time: 55 minutes | Total Time: 6 hours (includes chilling) Kcal: 410 kcal per serving | Servings: 12 servings #summercheesecake #peachcheesecake #berrycheesecake #dessertrecipe #summerdesserts #freshfruitdessert #cheesecakelove #bakingfromscratch #gourmetdessert #sweettreats #foodiegram #bakeandshare #desserttime #cheesecakeheaven #seasonalbaking

Apple Crisp Bites Crispy Oatmeal Cups with Cinnamon Apple Filling Ingredients: 1 cup all-purpose flour 1 cup rolled oats 3/4 cup brown sugar 12 tablespoons butter, softened 3-4 medium apples, peeled, cored and diced into 1/4-inch cubes 1/3 cup brown sugar 3 tablespoons water 1 teaspoon cinnamon 1/8 teaspoon nutmeg 1 tablespoon + 1 teaspoon cornstarch 2 tablespoons water Optional: Caramel topping Directions: Preheat oven to 350°F (175°C). Grease a 24-cup mini muffin tin. In a medium pan, melt butter over medium-high heat. Add apples, cinnamon, nutmeg, and brown sugar. Cook for 4-6 minutes until apples are slightly softened. In a small dish, combine 1 tablespoon + 1 teaspoon cornstarch with 2 tablespoons water. Add to the apple mixture, stirring constantly until apples are tender and filling is thickened (about 4-5 minutes). Let cool. In a large bowl, combine flour, oats, and 3/4 cup brown sugar. Cut the butter into the mixture with a pastry cutter or two knives until it resembles coarse crumbs. Press a heaping tablespoon of the crust mixture into each muffin cup, forming a "cup" shape along the bottom and sides. Spoon about 1 tablespoon of the apple filling into each crust. Top each with a sprinkle of the remaining crust mixture. Bake for 15-20 minutes or until golden brown. Cool in the pan for 10 minutes, then use a knife to loosen the cups and remove from the pan. Drizzle with caramel topping if desired. Prep Time: 25 minutes | Cooking Time: 15 minutes | Total Time: 40 minutes Kcal: 260 kcal | Servings: 24 bites #applecrisp #minidesserts #falldesserts #oatmealcups #applepie #homebaking #easybaking #partyfood #dessertrecipe #sweetsnack #cinnamonapple #nutmegflavor #brownsugar #butterycrust #pastry #fallbaking #seasonalbaking #minimuffins #applecrispbites #caramelapple

Peaches and Cream Cake Sumptuous Peaches and Cream Cake **Ingredients:** - **For the Cake:** - 1 1/2 cups all-purpose flour - 1 1/2 teaspoons baking powder - 1/2 teaspoon salt - 1/2 cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1/2 cup whole milk - **For the Peach Layer:** - 3 cups fresh peaches, sliced - 1/4 cup granulated sugar - **For the Cream Topping:** - 1 cup heavy cream - 1/4 cup powdered sugar - 1 teaspoon vanilla extract **Directions:** 1. **Preheat the Oven:** Set your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. 2. **Prepare the Cake Batter:** In a bowl, mix together the flour, baking powder, and salt. In another large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually add the flour mixture alternately with the milk, starting and ending with the flour mixture. Mix until just combined. 3. **Bake the Cake:** Pour the batter into the prepared pan. Top evenly with sliced peaches, and sprinkle the 1/4 cup of sugar over the peaches. Bake for about 45-50 minutes, or until a toothpick inserted into the center comes out clean. 4. **Prepare the Cream Topping:** While the cake cools, whip the heavy cream with the powdered sugar and vanilla until stiff peaks form. 5. **Assemble the Cake:** Once the cake has cooled, spread the whipped cream over the top. 6. **Serve:** Serve immediately or chill in the refrigerator until ready to serve. **Details:** - **Prep Time:** 20 minutes - **Cooking Time:** 50 minutes - **Total Time:** 1 hour 10 minutes - **Servings:** 8 - **Calories:** 400 #PeachesAndCreamCake #SummerDesserts #FreshPeaches #CreamyToppings #HomemadeCake #FruitDesserts #BakingRecipes #FamilyFavorites #TeaTimeTreat #DessertIdeas #SweetAndCreamy #ComfortFood #SeasonalBaking #DeliciousDesserts #EntertainingIdeas #HolidayBaking #PartyDesserts #CakeLovers #GourmetBaking #CelebrationCakes

Thank you Melrose! I am now fully booked through Mother’s Day! 🍓 I will be baking my May menu (including fan favorite strawberry rhubarb pie) Fridays 5/17, 5/24, and 5/31. Let me know if I can bake one up for you later this month!

This week we are making banana bread for an afternoon coffee snack and strawberry shortcake for mothers day 🌷 🍰 I also might whip up sugar cookies today but I’m all out of butter….but our cookie jar needs to be filled soo…maybe a trip to the store? I organized our front closet yesterday and it feels nice to put away all the winter gear and make room for rain jackets and sandals. Happy Sunday ☀️ Proverbs 24:3-4 “By wisdom a house is built, and by understanding it is established; by knowledge the rooms are filled with all precious and pleasant riches.”

Dnes jsem začala rebarborovou sezónu . . . Started the rhubarb season today . . . #darkfoodphoto #foodphotography #foodstyling #moodyphoto #foodstory #foodstylist #darkmoodyphotography #foodphotographer #foodstylingandphotography #moodyfoodphotography #darkmoodfoodphotography #mymoodylight #belightinspired #minimalism #mytablestories #beautyintheeveryday #stillwithstories #seasonalsimplicity #lightcatcher #huntingthelight #lighthunter #moncafeblog #rhubarbseason #rebarbora #rebarborovasezona #rhubarb #seasonalliving #seasonalbaking

Strawberry Rhubarb Pie Summer's Tangy Delight Pie Ingredients: 1 cup rhubarb, cut into 1/2 inch pieces 1 cup fresh strawberries, hulled and sliced 1 cup sugar 2 tablespoons all-purpose flour 1/2 teaspoon lemon zest 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 2 tablespoons butter, diced 1 egg yolk, beaten with 1 tablespoon water (for egg wash) 1 recipe pastry for a double-crust 9-inch pie Directions: Preheat oven to 425°F (220°C). In a large bowl, combine rhubarb, strawberries, sugar, flour, lemon zest, cinnamon, and salt. Place one pie crust in a 9-inch pie plate. Fill with the rhubarb and strawberry mixture. Dot with butter. Cover with the top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Brush the crust with the egg wash. Bake in the preheated oven for 15 minutes. Reduce the temperature to 350°F (175°C) and continue baking for 40 to 45 minutes, or until the crust is golden brown and filling is bubbly. Cool on a wire rack before serving. Prep Time: 30 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 30 minutesKcal: 330 kcal | Servings: 8 servings #strawberryrhubarbpie #summertreats #pie #dessert #freshbaking #rhubarb #strawberries #homemade #baking #delicious #tasty #yummy #foodie #sweettreats #pastrydelights #seasonalbaking #desserttable #bakersofinstagram #instadessert #pieday

My “FIELD OF DREAMS”😉🩷 And what’s that saying? “Field to Fork”? In this case, how about “Growing Shed to My Kitchen”? Love this shot of @lennoxfarm rhubarb doing its thing in the dark growing sheds, then onto being baked into Cardamom and Almond Rhubarb Tarts. Tarts to be sampled TODAY, during my demo at the Bakery Showcase Canada. And thanks to @100kmfoods for the rhubarb supply. #rhubarb #forcedrhubarb #rhubarbtarts #seasonalbaking #ontariorhubarb #busysunday

Raspberry Lemonade Cookies 🍪✨ Just whipped up a fresh batch of Raspberry Lemonade Cookies! Perfect for your summer dessert cravings! 🌞🍋 Ingredients: ½ cup butter (use dairy-free if needed) 1 cup sugar 1 egg 1 tsp vanilla extract 1 Tbsp lemon juice (approximately 1 lemon) 2 Tbsp lemon zest 1 ½ cup gluten-free 1:1 flour (or all-purpose flour) ½ tsp baking powder ¼ tsp baking soda ⅔ cup raspberries (frozen and broken into smaller pieces) Coarse sugar (optional for topping) Directions: In a large bowl, beat together the butter and sugar until creamy. Add the egg, vanilla extract, and lemon juice and mix to incorporate. Fold in the lemon zest, flour, baking powder, and baking soda until almost fully incorporated. If your raspberries are still whole, break them into smaller pieces by hand and gently fold into the dough to create pink swirls. Chill the dough for at least 10 minutes. Preheat the oven to 350°F (175°C) during this time. Scoop the dough onto a baking sheet lined with parchment paper using a large cookie scoop for larger cookies. Bake for 14-16 minutes until the edges are puffed and golden. Allow to cool on the sheet before transferring to a cooling rack. Sprinkle with coarse sugar if desired. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes | Kcal: 385 kcal | Servings: 6 large cookies or 12 regular cookies #raspberrylemonade #summercookies #easybaking #glutenfreebaking #dairyfreeoptions #lemonflavor #raspberrydessert #quickcookies #sweettreats #lemoncookies #bakingfromscratch #homemadecookies #summerdesserts #fruitcookies #tangycookies #cookiebaking #seasonalbaking #refreshingdessert #summerbaking #lemonzest

Continuing the Blood Orange Theme 🍊 Swedish style Cardamom & blood orange knots with an Earl Grey glaze & orange sugar 😋 I could have eaten the whole tray if I'm honest.... #kardamombullar #cardamom #morningbuns #bloodorange #orange #bloodorange #seasonalbaking #sweetdough

Classic Rhubarb Custard Pie Ingredients: 1 9-inch unbaked pie crust 3 cups chopped rhubarb 1 1/2 cups granulated sugar 1/4 cup all-purpose flour 3 large eggs, beaten 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1/4 teaspoon salt Directions: Preheat oven to 400°F (200°C). Place the unbaked pie crust in a 9-inch pie dish and set aside. In a large mixing bowl, combine the chopped rhubarb, granulated sugar, flour, beaten eggs, nutmeg, cinnamon, and salt. Mix well. Pour the rhubarb mixture into the prepared pie crust. Place the pie in the preheated oven and bake for 15 minutes. After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40-45 minutes, or until the custard is set and the crust is golden brown. Remove the pie from the oven and let it cool completely before serving. Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 15 minutes Kcal: 280 kcal | Servings: 8 servings #rhubarb #rhubarbpie #pie #dessert #baking #homemade #summerdesserts #fruitpie #custardpie #sweettreats #bakedgoods #rhubarblove #seasonalbaking #fruitdessert #pielovers #comfortfood #homemadepie #fromscratch #pastrychef #bakersofinstagram

Indulge in the sweet and tangy flavors of these Rhubarb Cookies! 🍪💕 Delicious Rhubarb Cookies with Sweet and Tangy Flavor Ingredients: 1 cup diced rhubarb 1/4 cup granulated sugar 1 tablespoon water 1 cup all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup unsalted butter, softened 1/2 cup brown sugar, packed 1 large egg 1 teaspoon vanilla extract 1/2 cup chopped walnuts or pecans (optional) Directions: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone baking mat. In a small saucepan, combine diced rhubarb, granulated sugar, and water. Cook over medium heat, stirring occasionally, until the rhubarb is soft and syrupy, about 5-7 minutes. Remove from heat and let cool. In a mixing bowl, whisk together all-purpose flour, baking soda, and salt. Set aside. In a separate mixing bowl, cream together softened unsalted butter and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the cooked rhubarb mixture and chopped nuts (if using) until evenly distributed throughout the cookie dough. Drop spoonfuls of dough onto the prepared baking sheet, leaving some space between each cookie for spreading. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Prep Time: 15 minutes | Cooking Time: 10-12 minutes | Total Time: 25-27 minutes | Servings: Makes about 12 cookies #rhubarbcookies #homemadecookies #sweettreats #bakinglove #fruitydesserts #deliciousbites #easybaking #dessertrecipe #seasonalbaking

Crumb-Topped Strawberry Rhubarb Pie Strawberry Rhubarb Crumble Pie Ingredients: 1 ready-made pie crust 1 1/2 cups chopped fresh rhubarb 1 1/2 cups chopped fresh strawberries 1 cup white sugar 3 tablespoons all-purpose flour 1/2 teaspoon lemon zest 1/2 teaspoon vanilla extract 1/4 teaspoon ground cinnamon 1/2 cup all-purpose flour (for topping) 1/4 cup brown sugar (for topping) 1/4 cup unsalted butter, cold and cubed (for topping) Directions: Preheat oven to 375°F (190°C). In a large bowl, mix rhubarb, strawberries, white sugar, 3 tablespoons flour, lemon zest, vanilla extract, and cinnamon. Pour the fruit mixture into the pie crust. For the topping, combine 1/2 cup flour, brown sugar, and butter in a bowl. Use a pastry cutter or fork to blend until the mixture is crumbly. Sprinkle the crumb topping evenly over the pie. Bake in the preheated oven for 45 minutes, or until the crust and topping are golden brown. Allow to cool before serving. Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes Kcal: 320 kcal per serving | Servings: 8 servings #strawberryrhubarbpie #summerpies #crumbletopping #bakingday #freshfruitpie #homemade #dessertgoals #piecrust #tartandsweet #seasonalbaking #bakefromscratch #foodiefeature #desserttime #pastrydelight #sweetsensation

Fresh Strawberry Pie Delightful Fresh Strawberry Pie **Ingredients:** - **For the Crust:** - 1 1/2 cups all-purpose flour - 1/2 cup unsalted butter, cold and cubed - 1/4 cup ice water - 1/2 teaspoon salt - **For the Filling:** - 4 cups fresh strawberries, hulled and halved - 1 cup granulated sugar - 3 tablespoons cornstarch - 1/2 cup water - 1 tablespoon lemon juice **Directions:** 1. **Make the Crust:** In a food processor, combine the flour, butter, ice water, and salt. Pulse until the mixture forms a dough. Press the dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes. 2. **Bake the Crust:** Preheat the oven to 375°F (190°C). Roll out the dough and fit it into a pie dish. Prick the bottom with a fork. Bake for 20 minutes or until golden. Let cool. 3. **Prepare the Filling:** In a saucepan, combine the sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and becomes translucent. Remove from heat. 4. **Assemble the Pie:** Arrange the strawberries in the cooled pie crust. Pour the thickened mixture over the strawberries, coating them evenly. 5. **Chill and Serve:** Refrigerate the pie for at least 2 hours before serving. **Details:** - **Prep Time:** 30 minutes - **Cooking Time:** 20 minutes - **Total Time:** 50 minutes - **Servings:** 8 - **Calories:** 300 #StrawberryPie #FreshFruitDesserts #SummerPies #HomemadeDesserts #BerryDesserts #SweetAndTart #FruitPies #SimplePie #HomestyleCooking #SweetTreats #ComfortDesserts #SeasonalBaking #BerryLover #PieCrust #EasyDessert #DeliciousDesserts #HomemadePies #SummerDesserts #DessertFavorites #GourmetPie

Maple Bourbon Brown Butter Peach Pie Indulgent Maple Bourbon Brown Butter Peach Pie **Ingredients:** - **For the Pie Crust:** - 2 1/2 cups all-purpose flour - 1 cup unsalted butter, cold and cubed - 1/4 cup ice water - 1 teaspoon salt - **For the Filling:** - 6 large peaches, peeled and sliced - 1/2 cup brown sugar - 1/4 cup maple syrup - 1/4 cup bourbon - 1/4 cup unsalted butter - 2 tablespoons cornstarch - 1 teaspoon ground cinnamon - 1/4 teaspoon salt - **For the Brown Butter:** - 1/2 cup unsalted butter **Directions:** 1. **Make the Pie Crust:** In a food processor, combine the flour, butter, ice water, and salt. Pulse until the mixture forms a dough. Divide the dough in half, shape into disks, wrap in plastic, and chill for at least 1 hour. 2. **Prepare the Filling:** In a saucepan, melt the butter over medium heat until it turns golden brown, about 5 minutes. Add the peaches, brown sugar, maple syrup, bourbon, cornstarch, cinnamon, and salt. Cook until the mixture thickens and the peaches are tender, about 10 minutes. Let cool. 3. **Preheat Oven:** Preheat the oven to 375°F (190°C). 4. **Assemble the Pie:** Roll out one disk of dough and fit it into a pie dish. Pour in the peach filling. Roll out the second disk and place it over the filling, sealing the edges. Cut slits on top to let steam escape. 5. **Bake:** Bake the pie for 45-50 minutes, or until the crust is golden brown. 6. **Cool and Serve:** Let the pie cool before serving. **Details:** - **Prep Time:** 1 hour - **Cooking Time:** 50 minutes - **Total Time:** 1 hour 50 minutes - **Servings:** 8 - **Calories:** 400 #MapleBourbonPeachPie #BrownButterDessert #HomemadePie #PeachPieLover #SweetAndSavory #DecadentDesserts #PeachDesserts #HomestyleBaking #ComfortFood #IndulgentPie #BourbonLovers #SummerDesserts #PieCrust #MapleSyrupDesserts #GoldenCrust #FruitPies #DessertTime #SweetTreats #SeasonalBaking #GourmetPie

**Iced Gingerbread Oatmeal Cookies** 🍪❄️ **Embrace the holiday spirit with these delightful Iced Gingerbread Oatmeal Cookies!** These cookies are a perfect blend of the classic gingerbread flavor and the comforting goodness of oatmeal. The icing on top adds a sweet finishing touch. Bake a batch and enjoy the warmth of the season! 😋🎄 **Ingredients for Cookies:** - 2 cups old-fashioned rolled oats 🌾 - 1 1/2 cups all-purpose flour 🌾 - 1 teaspoon ground ginger 🌿 - 1 teaspoon ground cinnamon 🌿 - 1/2 teaspoon ground cloves 🌿 - 1/2 teaspoon baking soda 🥄 - 1/2 teaspoon salt 🧂 - 3/4 cup unsalted butter, softened 🧈 - 1 cup packed light or dark brown sugar 🍚 - 1/4 cup unsulphured molasses 🍯 - 1 large egg 🥚 - 1 teaspoon pure vanilla extract 🍃 **Ingredients for Icing:** - 1 cup confectioners' sugar 🍚 - 2 tablespoons milk 🥛 - 1/2 teaspoon pure vanilla extract 🍃 **Directions:** 1. **Mix dry ingredients:** Combine oats, flour, ginger, cinnamon, cloves, baking soda, and salt. 2. **Cream butter and sugar:** Beat butter and brown sugar until creamy. 3. **Add molasses, egg, and vanilla:** Mix well. 4. **Combine wet and dry ingredients:** Gradually mix until dough forms. 5. **Chill:** Refrigerate dough for 30 minutes. 6. **Bake:** Form cookies and bake at 350°F for 10-12 minutes. 7. **Cool and ice:** Let cookies cool before drizzling with icing. **Prep Time:** 15 minutes **Chill Time:** 30 minutes **Bake Time:** 10-12 minutes **Makes:** Approximately 36 cookies **Celebrate the season with Iced Gingerbread Oatmeal Cookies—a perfect combination of gingerbread warmth and oatmeal comfort!** 🍪❄️🎄 #IcedGingerbreadOatmealCookies #HolidayBaking #GingerbreadCookies #OatmealCookies #HolidayTreats #FestiveBaking #ChristmasCookies #WinterDesserts #BakingSeason #HomeBaked #Delicious #SweetTreats #HolidaySeason #BakingLove #CookieLovers #DessertTime #BakeFromScratch #SeasonalBaking #ComfortFood

Cranberry Orange Bread Zesty Cranberry Orange Loaf Prep time: 15 minutes | Cooking time: 55 minutes | Total time: 1 hour 10 minutes | Calories: 285 per slice | Servings: 12 **Ingredients:** - 2 cups all-purpose flour - 1 cup sugar - 1 1/2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 tablespoon grated orange zest - 3/4 cup orange juice - 2 tablespoons canola oil - 1 large egg, beaten - 1 cup fresh cranberries, coarsely chopped - 1/2 cup walnuts, chopped (optional) **Directions:** 1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. 2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Stir in the orange zest to distribute evenly. 3. In a separate bowl, combine the orange juice, canola oil, and beaten egg. Mix well. 4. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir just until the batter is moistened. It’s important not to overmix. 5. Fold in the cranberries and walnuts (if using) until evenly distributed throughout the batter. 6. Pour the batter into the prepared loaf pan and smooth the top with a spatula. 7. Bake for 55 minutes, or until a toothpick inserted into the center of the bread comes out clean. 8. Allow the bread to cool in the pan for 10 minutes before removing it to a wire rack to cool completely. 9. Slice and serve as is or with a light spread of butter or cream cheese. This bread is perfect for a holiday treat, morning breakfast, or a thoughtful homemade gift! #CranberryOrangeBread #HolidayBaking #CitrusBread #QuickBread #FestiveTreats #BreakfastIdeas #HomemadeGifts #BakingRecipes #FruityLoaf #SeasonalBaking #FoodieFavorite #SweetAndTart #CranberryRecipes #OrangeZest #ComfortFood #BakeFromScratch #HomeBaking #DeliciousDesserts #TastyBread