Amelie's Recipes, New City, NY (2026)

08/03/2026

My grandmother spent Sunday mornings shaping these by hand, and the smell of yeast dough rising in a warm kitchen is still one of my favorite things in the world. Soft, pillowy buns filled with vanilla cream, topped with fresh strawberries and a buttery crumb — these taste like a bakery, but they come from a home kitchen.

Yeast Buns with Cream and Strawberries

Dough Ingredients:
⇒ 550g wheat flour, type 500 or 630 (4½ cups)
⇒ 250ml lukewarm milk (1 cup + 1 tbsp)
⇒ 3 egg yolks
⇒ 70g sugar (⅓ cup)
⇒ 80g melted butter (⅓ cup)
⇒ 30g fresh yeast or 8g dry yeast (2¾ tsp dry yeast)
⇒ Salt, a pinch
⇒ 1 egg, for brushing the buns

Filling:
⇒ Fresh strawberries, sliced

Vanilla Cream Ingredients:
⇒ 400g mascarpone or cream cheese, homogenized (1¾ cups)
⇒ 1 heaping tbsp vanilla pudding powder

Crumb Topping Ingredients:
⇒ 60g butter (¼ cup)
⇒ 60g sugar (¼ cup + 2 tbsp)
⇒ 80g flour (⅔ cup)

Directions:

Activate the Yeast: Mix the yeast with 1 tablespoon of sugar and half of the lukewarm milk. Let it rest for about 10–15 minutes until foamy and risen.

Whip the Yolks: Beat the egg yolks with the remaining sugar until light and fluffy.

Make the Dough: Add the yolk mixture, activated yeast, remaining milk, and salt to the flour. Mix into a dough, then add the melted butter and knead well until smooth and elastic.

First Rise: Place the dough in a warm spot and let it rise for about 1 hour, until doubled in size.

Shape: Deflate the dough, roll it out slightly, and divide into equal pieces. Form each piece into a ball and arrange on a parchment-lined baking sheet. Let rise again until puffy.

Make the Cream: Mix the mascarpone or cream cheese with the vanilla pudding powder until smooth and homogenized.

Make the Crumb: Combine the butter, sugar, and flour, rubbing together with your fingers until crumbly.

Fill: Make a shallow indent in the center of each risen bun. Fill with the vanilla cream and top with sliced strawberries.

Finish: Brush the edges of the buns with beaten egg and sprinkle generously with the crumb topping.

Bake: Bake at 350°F (180°C) for about 25 minutes, until golden brown.

Prep Time: 40 mins | Rise Time: 1.5 hrs | Bake Time: 25 mins | Total Time: ~2 hrs 35 mins
Calories per serving: ~260 | Servings: 10-12 buns

Bon appétit and happy cooking!

08/02/2026

There's a reason this pie never lasts more than a day in my house. Silky banana pudding, real banana slices, and a cloud of whipped topping all sitting in a buttery crust — it tastes like something you'd wait in line for at a diner, except it takes ten minutes to throw together.

Creamy Banana Pudding Pie

Ingredients:
⇒ 480ml whole milk (2 cups)
⇒ 2.5g cornstarch (½ tsp)
⇒ 1 box banana cream pudding mix (about 100g)
⇒ 2 medium bananas, sliced
⇒ 225g whipped topping, 8 oz (3 cups)
⇒ 1 baked pie crust (store-bought or homemade)

Directions:

Make the Pudding: In a bowl, whisk together the milk, cornstarch, and pudding mix until the mixture thickens.

Layer: Arrange the sliced bananas evenly over the bottom of the cooled, baked pie crust.

Fill: Spread the pudding mixture over the bananas, smoothing it out to the edges.

Top: Cover the entire pie with the whipped topping, spreading or piping it into soft peaks.

Chill: Refrigerate for at least 3 hours, until fully set.

Garnish: Just before serving, top with additional fresh banana slices for that just-made look.

Prep Time: 15 mins | Chill Time: 3 hrs | Total Time: 3 hrs 15 mins
Calories per serving: ~310 | Servings: 8 slices

Bon appétit and happy cooking!

08/02/2026

My grandmother used to make a version of these every Sunday morning, and the smell alone was enough to get the whole house out of bed. Simple, soft, and studded with raisins in every bite — there's a reason this old-fashioned recipe never goes out of style.

Best Ever Raisin Cupcakes

Ingredients:
⇒ 250g all-purpose flour (2 cups)
⇒ 10g baking powder (2 tsp)
⇒ 3g salt (½ tsp)
⇒ 115g unsalted butter, softened (½ cup)
⇒ 150g sugar (¾ cup)
⇒ 2 large eggs
⇒ 4g vanilla extract (1 tsp)
⇒ 180ml milk (¾ cup)
⇒ 150g raisins (1 cup)
⇒ 8g flour, for coating the raisins (1 tbsp)

Directions:

Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

Coat the Raisins: Toss the raisins with 1 tablespoon of flour — this helps keep them suspended in the batter instead of sinking to the bottom.

Dry Mix: In a bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream: In a large bowl, beat the softened butter and sugar together until light and fluffy.

Combine: Add the eggs one at a time, beating well after each addition, then mix in the vanilla.

Alternate: Add the dry ingredients and milk alternately to the butter mixture, starting and ending with the dry ingredients, mixing until just combined.

Fold: Gently fold in the floured raisins, distributing them evenly through the batter.

Fill: Divide the batter evenly among the muffin liners, filling each about ¾ full.

Bake: Bake for 20–25 minutes, until golden on top and a toothpick inserted in the center comes out clean.

Cool: Let the cupcakes cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 mins | Bake Time: 25 mins | Total Time: 40 mins
Calories per serving: ~190 | Servings: 12 cupcakes

Bon appétit and happy cooking!

08/01/2026

This is the dessert my mom made for every birthday, every holiday, every "just because" — and one bite explains exactly why. The caramel melts down over a silky flan layer and lands on a rich chocolate cake base, and somehow it all bakes into one impossibly smooth dessert. It's the kind of recipe people ask for the second they taste it.

Mom's Creamy Chocolate Flan

Caramel Ingredients:
⇒ 150g sugar (¾ cup)
⇒ 2 tbsp water

Flan Ingredients:
⇒ 397g sweetened condensed milk, 1 can (1¼ cups)
⇒ 360ml evaporated milk, 1 can (1½ cups)
⇒ 4 large eggs
⇒ 15g vanilla extract (1 tbsp)

Chocolate Cake Ingredients:
⇒ 120g all-purpose flour (1 cup)
⇒ 40g cocoa powder (½ cup)
⇒ 5g baking powder (1 tsp)
⇒ 2.5g baking soda (½ tsp)
⇒ 1g salt, a pinch
⇒ 2 large eggs
⇒ 100g sugar (½ cup)
⇒ 120ml vegetable oil (½ cup)
⇒ 120ml milk (½ cup)
⇒ 4g vanilla extract (1 tsp)

To Decorate:
⇒ Whipped cream, for piping

Directions:

Make the Caramel: In a small pan, combine the sugar and water. Cook over medium heat without stirring until it turns an amber color. Pour into a round 24 cm mold and set aside.

Mix the Flan: Blend the condensed milk, evaporated milk, eggs, and vanilla for 1 minute. Set aside.

Prepare the Cake Batter: In one bowl, mix the flour, cocoa, baking powder, baking soda, and salt. In another bowl, beat the eggs with the sugar until frothy, then add the oil, milk, and vanilla, mixing for another minute. Fold in the dry ingredients until just combined.

Assemble: Pour the chocolate cake batter over the caramel in the mold. Gently pour the flan mixture on top — they'll switch places as they bake.

Bake: Cover the mold with aluminum foil and place it in a larger tray filled with hot water (bain-marie). Bake at 350°F (180°C) for 40–45 minutes, until a toothpick comes out clean.

Cool: Let it cool completely in the mold, then refrigerate for at least 4 hours or overnight.

Unmold: Carefully invert onto a serving plate and let the caramel cascade down the sides.

Prep Time: 30 mins | Bake Time: 45 mins | Chill Time: 4 hrs+ | Total Time: ~5 hrs 15 mins
Calories per serving: ~340 | Servings: 10-12 slices

Bon appétit and happy cooking!

08/01/2026

Best Ever Snickers Caramel Fluff Dessert

Ingredients:
⇒ 450g cream cheese, softened, 2 packages (2 cups)
⇒ 225g Cool Whip, thawed, 1 container (3 cups)
⇒ 96g instant vanilla pudding mix, 1 box (⅓ cup)
⇒ 4g vanilla extract (1 tsp)
⇒ 120g powdered sugar (1 cup)
⇒ 8-10 fun-size Snickers bars, chopped
⇒ 85g mini chocolate chips (½ cup)
⇒ 35g chopped peanuts, optional (¼ cup)
⇒ Caramel sundae syrup, for topping

Directions:

Beat: In a large bowl, beat the softened cream cheese until smooth and creamy.

Mix: Add the powdered sugar, vanilla extract, and dry vanilla pudding mix. Mix until fully combined and smooth.

Fold: Gently fold in the Cool Whip until the mixture is light and fluffy.

Stir In: Fold in most of the chopped Snickers, mini chocolate chips, and chopped peanuts, reserving a small amount of each for garnish.

Assemble: Transfer the mixture to a serving bowl, smoothing the top.

Top: Sprinkle with the reserved chopped Snickers and chocolate chips.

Drizzle: Generously drizzle caramel sauce over the top.

Chill: Refrigerate for at least 1 hour before serving for the best texture.

Prep Time: 20 mins | Chill Time: 1 hr | Total Time: 1 hr 20 mins
Calories per serving: ~380 | Servings: 8-10 servings

Bon appétit and happy cooking!

07/31/2026

Best Ever Cheese & Blueberry Tarts

Flaky Dough Ingredients:
⇒ 240g all-purpose flour (2 cups)
⇒ 140g cold butter (½ cup + 2 tbsp)
⇒ 50g powdered sugar (½ cup)
⇒ 2 large egg yolks
⇒ 5g real vanilla sugar (1 tsp)
⇒ 1g salt, a pinch

Cheese Filling Ingredients:
⇒ 400g cottage cheese or farmer's cheese (1¾ cups)
⇒ 2-3 tbsp fine sugar or honey
⇒ 2 large egg whites
⇒ 5g real vanilla sugar (1 tsp)
⇒ 5g potato starch (1 tsp)

Additional:
⇒ 250g fresh blueberries (1½ cups)

Crumble Topping Ingredients:
⇒ 80g all-purpose flour (⅔ cup)
⇒ 40g powdered sugar (⅓ cup)
⇒ 60g cold butter (¼ cup)

Directions:

Make the Dough: Grate the cold butter and rub it together with the flour, powdered sugar, and salt until it resembles wet sand. Add the egg yolks and knead briefly until the dough just comes together.

Shape: Either pipe the dough directly into tart molds, or chill it, roll it out between sheets of baking paper, chill again, then cut out circles and press them into the molds.

Make the Cheese Filling: Mix the cottage cheese, sugar or honey, egg whites, vanilla sugar, and potato starch until smooth and well combined.

Make the Crumble: Rub together the flour, powdered sugar, and butter with your fingers until you get a crumbly, sandy texture. Chill in the refrigerator before use.

Assemble: Spread a layer of the cheese filling over the dough in each mold, then top with blueberries. Sprinkle generously with the chilled crumble.

Bake: Bake at 350°F (180°C) for 35–40 minutes, until golden brown.

Cool: Let the tarts cool slightly in the molds before removing and dusting with powdered sugar, if desired.

Prep Time: 30 mins | Bake Time: 40 mins | Total Time: 1 hr 10 mins
Calories per serving: ~230 | Servings: 12 tarts

Bon appétit and happy cooking!

07/29/2026

Best Ever Raspberry & White Chocolate Muffins

Ingredients:
⇒ 3 large eggs
⇒ 200g granulated sugar (1 cup)
⇒ 115g unsalted butter, melted (½ cup)
⇒ 240g plain yogurt (1 cup)
⇒ 190g all-purpose flour (1½ cups)
⇒ 3g salt (½ tsp)
⇒ 10g baking powder (2 tsp)
⇒ 125g fresh raspberries (1 cup)
⇒ 85g white chocolate, chopped or chips (½ cup)

Directions:

Prep: Preheat your oven to 350°F (180°C). Line a muffin tin with tall tulip-style parchment liners (or standard muffin liners).

Whisk: In a large bowl, whisk together the eggs and sugar until light and slightly foamy.

Combine Wet: Add the melted butter and yogurt, whisking until smooth and fully combined.

Dry Mix: Add the flour, salt, and baking powder. Fold gently until just combined — do not overmix, a few streaks of flour are fine.

Fold: Gently fold in the raspberries and white chocolate, being careful not to crush the berries too much.

Fill: Divide the batter evenly among the muffin liners, filling them generously for that tall bakery look.

Bake: Bake for 30 minutes, until golden on top and a toothpick inserted in the center comes out clean. (If making smaller muffins, reduce the baking time accordingly.)

Cool: Let the muffins cool in the tin for 5–10 minutes before transferring to a wire rack.

Prep Time: 15 mins | Bake Time: 30 mins | Total Time: 45 mins
Calories per serving: ~240 | Servings: 10-12 muffins

Bon appétit and happy cooking!

07/29/2026

Peach season called. It wants you to make these. 🍑

Champagne batter. Fresh peach buttercream. Cinnamon dust. A peach slice on top. That's it. That's the whole argument.

Peach Bellini Cupcakes

Ingredients:

Cupcake Batter:

⇒ 1½ cups / 190g all-purpose flour

⇒ 1½ tsp baking powder

⇒ 1/2 tsp salt

⇒ 1/2 cup / 113g unsalted butter, softened

⇒ 1 cup / 200g granulated sugar

⇒ 2 large eggs, room temperature

⇒ 1 tsp vanilla extract

⇒ 1/2 cup / 120ml champagne or sparkling wine

⇒ 1/2 cup / 120g fresh peach puree

Peach Buttercream:

⇒ 1 cup / 226g unsalted butter, softened

⇒ 4 cups / 480g powdered sugar

⇒ 1/2 cup / 120g fresh peach puree

⇒ 1 tsp vanilla extract

Garnish:

⇒ Fresh peach slices

⇒ Sparkling sugar or cinnamon sugar for dusting

Directions:

Prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.

Mix the Dry Ingredients: Whisk flour, baking powder, and salt together. Set aside.

Cream the Butter & Sugar: Beat butter and sugar for 3–4 minutes until light and fluffy. Add eggs one at a time. Mix in vanilla.

Combine: Add dry ingredients in three additions alternating with champagne and peach puree. Start and end with flour. Mix gently. Stop the moment it comes together — the champagne is what keeps these impossibly light and tender.

Bake: Fill liners two-thirds full. Bake 18–20 minutes until a toothpick comes out clean. Cool completely before frosting.

Make the Peach Buttercream: Beat butter until creamy. Add powdered sugar one cup at a time. Add peach puree and vanilla. Beat 3–4 minutes until fluffy and that perfect blush color. Too soft — more sugar. Too thick — splash more puree.

Frost & Garnish: Pipe a tall swirl onto each cupcake. Dust with cinnamon sugar. Add a fresh peach slice on top.

Pro Tip: Fresh ripe in-season peaches blended smooth make all the difference. Skip the can — the real thing tastes like actual summer.

Prep Time: 25 mins | Bake Time: 20 mins | Total Time: 45 mins

Calories per serving: ~420 | Servings: 12 cupcakes

Bon appétit and happy cooking!

07/29/2026

This is the kuchen from the south of Chile — and once you make it you will understand why it has been passed down through generations. 🍓

Buttery shortcrust base. Thick creamy vanilla custard filling. Fresh strawberries. Golden crumble on top. Dusted with powdered sugar. It is humble and extraordinary at the same time.

Chilean Strawberry Kuchen

Ingredients:

Base:

⇒ 35g / 2½ tbsp unsalted butter, softened

⇒ 40g / 3 tbsp granulated sugar

⇒ 1 large egg

⇒ 70g / 1/2 cup + 1 tbsp all-purpose flour

⇒ 4g / 1 tsp baking powder

⇒ 15ml / 1 tbsp milk

Crumble Topping:

⇒ 90g / 3/4 cup all-purpose flour

⇒ 50g / 1/4 cup granulated sugar

⇒ 55g / 4 tbsp cold unsalted butter, cubed

Custard Filling:

⇒ 400ml / 1⅔ cups whole milk

⇒ 250g / 1 cup heavy cream

⇒ 65g / 1/2 cup cornstarch

⇒ 150g / 3/4 cup granulated sugar

Assembly:

⇒ Fresh strawberries, hulled and halved

⇒ Powdered sugar for dusting

Directions:

Make the Base: Preheat oven to 340°F (170°C). Cream the butter and sugar together until combined. Add the egg and milk and mix. Add the flour and baking powder and mix until a soft dough forms. Press evenly into the bottom of a greased round tart or cake pan. Bake for approximately 13 minutes until just set and lightly golden. Remove and set aside.

Make the Crumble: Combine the flour, sugar, and cold cubed butter in a bowl. Rub together with your fingertips until the mixture resembles coarse sandy crumbs — not too fine, you want some texture. Refrigerate until needed.

Make the Custard Filling: In a medium saucepan combine the milk, heavy cream, cornstarch, and sugar. Whisk until the cornstarch is fully dissolved with no lumps. Cook over medium heat stirring constantly without stopping until the mixture thickens into a smooth glossy custard. Remove from heat.

Assemble: Pour the warm custard filling evenly over the baked base. Arrange the fresh strawberries over the custard filling covering it generously. Sprinkle the crumble topping evenly over everything.

Bake Again: Bake at 340°F (170°C) for approximately 10 minutes until the crumble is lightly golden.

Cool & Unmold: Let the kuchen cool completely before unmolding — this is essential for clean slices and a firm filling. Dust generously with powdered sugar just before serving.

Pro Tip: Do not stop stirring the custard for even one moment while it cooks — cornstarch custard scorches on the bottom of the pan the second you walk away and lumps form instantly. Constant stirring from start to finish gives you that perfectly smooth silky filling every time.

Prep Time: 25 mins | Bake Time: 23 mins | Cool Time: 1 hr | Total Time: ~2 hrs

Calories per serving: ~320 | Servings: 8–10 slices

Bon appétit and happy cooking!

07/29/2026

Cut one open and that glossy cherry compote spills out of the center and everything changes. 🍒🍫

Dark chocolate cupcake. Pink cherry cream cheese frosting piped into a ring. Homemade cherry compote spooned into the well. Fresh cherry on top. This is the cupcake that stops people mid-conversation.

Chocolate Cherry Cupcakes

Ingredients:

Chocolate Cupcakes:

⇒ 1 large egg

⇒ 200g / 1 cup granulated sugar

⇒ 120g / 1/2 cup fresh whole milk

⇒ 120g / 1/2 cup neutral vegetable oil

⇒ 135g / 1 cup all-purpose flour

⇒ 35g / 1/3 cup unsweetened cocoa powder

⇒ 5g / 1 tsp baking soda

⇒ 3g / 1/2 tsp salt

Cherry Compote:

⇒ 200g / 1½ cups fresh cherries, pitted

⇒ 45g / 3½ tbsp granulated sugar

Cherry Cream Cheese Frosting:

⇒ 200g / 3/4 cup + 2 tbsp cold cream cheese

⇒ 100g / 6½ tbsp cold heavy whipping cream (35% fat)

⇒ 60g / 1/2 cup powdered sugar

⇒ 35g / 2 tbsp cherry compote, room temperature

Garnish:

⇒ Fresh whole cherries

⇒ Fresh mint leaves

Directions:

Make the Cupcakes: Preheat oven to 350°F (175°C) and line a cupcake tin with paper liners. In a large bowl whisk together the flour, cocoa powder, baking soda, salt, and sugar until well combined. Add the egg, milk, and oil directly into the dry ingredients and mix until the batter is completely smooth with no dry streaks remaining. Divide evenly among the cupcake liners and bake for 18–22 minutes until a toothpick inserted into the center comes out clean. Cool completely before frosting.

Make the Cherry Compote: Add the pitted cherries and sugar to a small saucepan over medium heat. Cook stirring occasionally until the cherries soften and break down and the mixture becomes thick and deeply jammy — about 10–12 minutes. Remove from heat and let cool completely to room temperature before using.

Make the Frosting: Beat the cold cream cheese until roughly broken up. Add the powdered sugar and 2 tablespoons of room temperature cherry compote and whip until just combined and smooth. In a separate bowl whip the cold heavy cream to stiff peaks then gently fold into the cream cheese mixture until light fluffy and evenly pink throughout.

Pipe the Frosting: Transfer the frosting to a piping bag fitted with a large round tip. Pipe a thick ring of frosting around the outer edge of each completely cooled cupcake leaving the center open. Use the back of a round tablespoon to gently press a shallow well into the center of the frosting ring.

Fill & Garnish: Spoon the cherry compote generously into the center well of each cupcake — let it be glossy and dramatic. Top with a fresh whole cherry and a small mint leaf.

Pro Tip: Keep both the cream cheese and heavy cream as cold as possible right up until the moment you use them — cold dairy whips up significantly better and gives you a frosting that holds its piped shape perfectly without sliding or drooping. Pull them straight from the fridge and work quickly.

Prep Time: 30 mins | Bake Time: 22 mins | Cool Time: 30 mins | Total Time: ~1 hr 25 mins

Calories per serving: ~380 | Servings: 12 cupcakes

Bon appétit and happy cooking!

Amelie's Recipes

08/03/2026

08/02/2026

08/02/2026

08/01/2026

08/01/2026

07/31/2026

07/29/2026

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