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Moist vanilla apple muffins with a creamy cheesecake topping — cozy, elegant, and simply delicious. This is the muffin t...
09/24/2026

Moist vanilla apple muffins with a creamy cheesecake topping — cozy, elegant, and simply delicious. This is the muffin that turns an ordinary morning into something worth slowing down for.

Apple Cheesecake Muffins

Muffin Batter:
⇒ 150g all-purpose flour (1¼ cups)
⇒ 80g sugar (⅓ cup + 1 tbsp)
⇒ 80g butter, melted (⅓ cup)
⇒ 2 medium eggs
⇒ 50ml milk (3 tbsp + 1 tsp)
⇒ 7g baking powder (1½ tsp)
⇒ Salt, a pinch
⇒ Freshly ground vanilla, to taste
⇒ 1 medium apple, peeled and diced

Cheesecake Topping:
⇒ 120g quark or unsalted cream cheese (½ cup)
⇒ 25g sugar (2 tbsp)
⇒ 1 egg yolk
⇒ 5g cornstarch (1 slightly heaped tsp)
⇒ Freshly ground vanilla, to taste

Topping:
⇒ ½ apple, thinly sliced
⇒ 20g sliced almonds (¼ cup)
⇒ 1 tbsp sugar
⇒ 2.5g cinnamon (½ tsp)

Optional:
⇒ Powdered sugar, for dusting

Directions:

Prep: Preheat your oven to 350°F (175°C), top and bottom heat. Line a 6-cup muffin pan with paper liners.

Mix the Batter: Mix the melted butter, sugar, vanilla, eggs, and milk. Stir in the flour, baking powder, and salt until just combined, then fold in the diced apple.

Fill: Fill the muffin cups about ⅔ to ¾ full.

Make the Topping: Mix the quark or cream cheese, sugar, egg yolk, cornstarch, and vanilla until smooth. Spoon a generous dollop onto each muffin.

Top: Arrange the apple slices on top, sprinkle with the sliced almonds, and finish with the cinnamon-sugar mixture.

Bake: Bake at 350°F (175°C) for 25–30 minutes, until golden brown.

Cool: Let the muffins cool completely and lightly dust with powdered sugar before serving.

Prep Time: 20 mins | Bake Time: 30 mins | Total Time: 50 mins
Servings: 6 large muffins

Bon appétit and happy cooking!

It's strawberry season in Britain, and there's no better time to make this absolutely delicious Strawberry Fresh Cream c...
09/24/2026

It's strawberry season in Britain, and there's no better time to make this absolutely delicious Strawberry Fresh Cream cake. The softest, airy vanilla sponge cake you'll ever bake, layered with silky whipped cream and fresh strawberries. Save this recipe and try it yourself!

Strawberry Fresh Cream Cake

Sponge Cake Ingredients:
⇒ 6 medium free-range egg whites
⇒ 6 medium free-range egg yolks
⇒ 180g caster sugar (¾ cup + 2 tbsp)
⇒ 160g plain flour (1¼ cups)
⇒ 20g cornflour (2½ tbsp)
⇒ Salt, a pinch
⇒ 8g vanilla extract (2 tsp)
⇒ 60g milk (¼ cup)
⇒ 60g vegetable oil (¼ cup)

Whipped Cream:
⇒ 500ml cold heavy/double cream, 35%+ fat (2 cups + 2 tbsp)
⇒ 50-60g icing sugar, adjust to taste (¼ cup + 2 tbsp to ⅓ cup + 1 tbsp)
⇒ 4g vanilla extract (1 tsp)

Directions:

Prep the Dry Ingredients: Sift together the plain flour and cornflour.

Prep the Wet Ingredients: Mix the milk and vegetable oil together and set aside. Combine the egg yolks, salt, and vanilla in a separate bowl.

Whip the Egg Whites: In a clean, grease-free bowl, whip the egg whites until foamy. Gradually add the sugar in three additions, beating until stiff peaks form.

Combine: Gently fold the egg yolk mixture into the whipped egg whites. Add the sifted flour mixture in two additions, folding gently with a spatula after each addition.

Finish the Batter: Mix one spoonful of the batter into the milk and oil mixture until smooth, then gently fold it back into the main batter. Fold until just combined, making sure there are no flour lumps.

Bake: Divide the batter evenly between two 8-inch cake pans. Bake at 340°F (170°C) for 22–25 minutes, until a skewer inserted into the centre comes out clean.

Make the Whipped Cream: Chill the bowl and whisk for 10–15 minutes. Add the cold cream, icing sugar, and vanilla to the bowl. Whip on medium speed until soft peaks form, then continue whipping until medium-stiff peaks form. The cream should hold its shape but still look smooth and silky.

Assemble: Layer the cooled sponge cakes with the whipped cream and fresh strawberries. Use the remaining cream to frost and decorate the top.

Pro Tip: Remove the cakes from the pans immediately after baking and let them cool on a wire rack. While still slightly warm, wrap each cake tightly in cling film — this helps lock in moisture, giving you an extra soft, tender sponge that's perfect for decorating.

Prep Time: 40 mins | Bake Time: 25 mins | Total Time: ~1 hr 30 mins (plus cooling and assembly)
Servings: 8-10 slices

Bon appétit and happy cooking!

These are stuffed with a frozen hazelnut spread center and a piece of Kinder wafer, then loaded with chopped Kinder Buen...
09/18/2026

These are stuffed with a frozen hazelnut spread center and a piece of Kinder wafer, then loaded with chopped Kinder Bueno on top. Thick, bakery-style, and gooey in the middle — this is the cookie that turns a normal afternoon into an event.

Kinder Bueno Cookies

Cookie Dough:
⇒ 227g cold European unsalted butter, cubed (1 cup)
⇒ 180g brown sugar (¾ cup + 2 tbsp)
⇒ 110g granulated sugar (½ cup + 1 tbsp)
⇒ 1 large egg + 1 large egg yolk
⇒ 13g vanilla bean paste (1 tbsp)
⇒ 405g all-purpose flour (3¼ cups)
⇒ 2.5g espresso powder (1 tsp)
⇒ 5g baking powder (1 tsp)
⇒ 2.5g baking soda (½ tsp)
⇒ 3g salt (½ tsp)
⇒ 3g cornstarch (1 tsp)
⇒ 170g semisweet chocolate chips (1 cup)
⇒ 5-6 Kinder Bueno bars, chopped into small pieces

Filling:
⇒ 180g hazelnut chocolate spread (¾ cup)
⇒ Kinder wafer chocolate, chopped

Topping:
⇒ Extra Kinder Bueno pieces

Directions:

Prep the Filling: Line a small tray with parchment paper. Scoop the hazelnut spread into about 10 small portions, roughly 1 tablespoon each. Freeze for at least 30–45 minutes, until firm.

Prep: Preheat your oven to 350°F (175°C) and line two baking trays with parchment paper.

Cream: In a large mixing bowl, combine the cold cubed butter, brown sugar, and granulated sugar. Beat on medium speed for 2–3 minutes, until combined and creamy-looking.

Add Wet Ingredients: Add the egg, egg yolk, and vanilla bean paste. Mix until fully incorporated, scraping down the bowl as needed.

Dry Mix: In a separate bowl, whisk together the flour, espresso powder, baking powder, baking soda, salt, and cornstarch.

Combine: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until the flour disappears. Don't overmix.

Fold: Fold in the chocolate chips and chopped Kinder Bueno pieces.

Stuff: Divide the dough into about 10 portions. Flatten each portion slightly, place a frozen hazelnut-spread portion in the center along with a piece of Kinder wafer chocolate, then fold the dough completely around it. Seal well and roll into a tall, thick ball.

Chill: For the thickest bakery-style result, chill the shaped cookies for 30–60 minutes.

Bake: Place the cookies on the prepared baking trays, leaving plenty of space between them. Bake at 350°F (175°C) for about 15 minutes, until the edges are golden brown and set while the centers still look slightly soft.

Cool: Let the cookies cool on the baking tray for 10–15 minutes, then transfer to a wire rack.

Prep Time: 30 mins | Chill Time: 1 hr | Bake Time: 15 mins | Total Time: ~1 hr 45 mins
Servings: 10 cookies

Bon appétit and happy cooking!

Cinnamon rolls got a glow-up with homemade blueberry jam swirled right into the dough and spooned generously over a laye...
09/18/2026

Cinnamon rolls got a glow-up with homemade blueberry jam swirled right into the dough and spooned generously over a layer of cream cheese frosting. Soft, pillowy, and dripping with deep purple jam in every bite — this is a weekend baking project worth the time.

Blueberry Cinnamon Rolls with Cream Cheese Frosting

Dough:
⇒ 500g flour (4 cups)
⇒ 7g active dry yeast (2¼ tsp)
⇒ 250ml warm milk (1 cup + 1 tbsp)
⇒ 60g sugar (¼ cup + 1 tbsp)
⇒ 1 egg + 1 egg yolk
⇒ 60g melted butter, cooled (¼ cup)
⇒ Salt, a pinch

Blueberry Jam:
⇒ 450g fresh blueberries (3 cups)
⇒ 80g sugar (⅓ cup + 1 tbsp)
⇒ Zest of 1 untreated lemon
⇒ 8g starch (1 tbsp)

Filling:
⇒ 80g soft butter (⅓ cup + 1 tbsp)
⇒ 80g sugar (⅓ cup + 1 tbsp)
⇒ 2.5g cinnamon, optional (1 tsp)
⇒ 350g blueberry jam (from above)

Before Baking:
⇒ 150g whipped cream (⅔ cup)

Glaze:
⇒ 300g Philadelphia cream cheese (1⅓ cups)
⇒ 3 tbsp powdered sugar
⇒ 100g blueberry jam (from above)

For Decoration:
⇒ Fresh blueberries

Directions:

Make the Jam: Put the blueberries in a pot along with the sugar and grated lemon peel. Boil for 5 minutes, until the fruit is soft. Add the dissolved starch to a little hot jam, stir back in, and let it boil until thickened. Let the jam cool completely before using.

Make the Dough: Mix the flour, yeast, sugar, salt, egg, egg yolk, warm milk, and melted cooled butter. Knead for about 10 minutes, until you get a smooth, stretchy dough.

First Rise: Cover and let sit for about an hour, until doubled in volume.

Shape the Rolls: Roll the dough out into a rectangle. Spread with the soft butter mixed with sugar (and cinnamon, if using). Spread 350g of the blueberry jam evenly over the entire surface.

Roll & Cut: Roll the dough tightly and cut into 8 pieces. Place the rolls in a greased pan.

Second Rise: Cover and let rise for another 30 minutes.

Before Baking: Pour the whipped cream evenly over the rolls just before placing them in the oven.

Bake: Bake at 350°F (180°C) for 25–30 minutes, until nicely browned.

Make the Glaze: Mix the cream cheese with the powdered sugar until smooth and creamy.

Finish: Spread the cream cheese glaze over the hot rolls, then top with the remaining 100g of blueberry jam. Decorate with fresh blueberries.

Prep Time: 40 mins | Rise Time: ~1.5 hrs | Bake Time: 30 mins | Total Time: ~2 hrs 40 mins
Servings: 8 rolls

Bon appétit and happy cooking!

This is the cake I make when I want something simple, classic, and always a delight. Moist, flavorful, and uncomplicated...
09/18/2026

This is the cake I make when I want something simple, classic, and always a delight. Moist, flavorful, and uncomplicated — packed with soft apple pieces and a crunchy nutty touch, perfect for any coffee break or a quick treat in between.

Apple Cake

Ingredients (for a 19 cm / 7.5-inch baking pan):
⇒ 100g soft butter (½ cup)
⇒ 90g sugar (scant ½ cup)
⇒ 2 medium eggs
⇒ 150g flour (1¼ cups)
⇒ 8g baking powder (2 tsp)
⇒ 400-500g apples, Boskop, Elstar, or similar, about 3-4 apples, peeled, cored, and cut into pieces
⇒ 2-3 tbsp chopped nuts, e.g., hazelnuts or almonds

For Brushing and Decorating:
⇒ A little butter, for brushing after baking
⇒ Powdered sugar

Directions:

Prep: Preheat your oven to 350°F (180°C) top/bottom heat, or 320°F (160°C) fan. Grease a 19 cm (7.5-inch) baking pan or line it with parchment paper.

Cream: Cream together the butter and sugar. Add the eggs one at a time, mixing well after each addition.

Dry Mix: Mix the flour with the baking powder, sift into the butter-egg mixture, and stir into a smooth batter.

Add the Apples: Peel, core, and cut the apples into pieces. Gently fold the apple pieces into the batter until evenly distributed.

Bake: Pour the batter into the prepared pan, smooth the top, and sprinkle with the chopped nuts. Bake for about 40–45 minutes.

Finish: While still warm, brush the cake with a little butter and dust with powdered sugar.

Serve: Once cooled, remove from the pan, dust again with powdered sugar if desired, and enjoy.

Prep Time: 15 mins | Bake Time: 45 mins | Total Time: 1 hr
Servings: 6-8 slices

Bon appétit and happy cooking!

I've tried a lot of banana cake recipes, but this one is by far the best. Incredibly soft, extra moist, and packed with ...
09/13/2026

I've tried a lot of banana cake recipes, but this one is by far the best. Incredibly soft, extra moist, and packed with rich brown butter flavor — finished with a whipped cream cheese frosting and a homemade salted caramel that pools right over the top.

Brown Butter Banana Cake with Cream Cheese Frosting & Salted Caramel

Cake Ingredients:
⇒ 115g butter (½ cup)
⇒ 80g brown sugar (⅓ cup + 1 tbsp)
⇒ 80g granulated sugar (⅓ cup + 1 tbsp)
⇒ 2 eggs, room temperature
⇒ 220g plain yogurt (¾ cup + 2 tbsp)
⇒ 3 ripe bananas, mashed
⇒ 250g all-purpose flour (2 cups)
⇒ 5g baking soda (1 tsp)
⇒ 3g salt (½ tsp)

Cream Cheese Frosting:
⇒ 150g cream cheese (⅔ cup)
⇒ 100g heavy cream, chilled (½ cup)
⇒ 50g powdered sugar (⅓ cup + 1 tbsp)
⇒ 4g vanilla extract (1 tsp)

Salted Caramel (makes about 250ml / 1 cup):
⇒ 220g granulated sugar (1 cup + 2 tbsp)
⇒ 40g glucose syrup or honey (2 tbsp)
⇒ 50ml water (3 tbsp + 1 tsp)
⇒ 80g butter (⅓ cup + 1 tbsp)
⇒ 220ml heavy cream (¾ cup + 2 tbsp)
⇒ 5g salt (1 tsp)

Directions:

Prep: Preheat your oven to 350°F (175°C). Grease and line a baking pan with parchment paper.

Brown the Butter: Brown the butter over medium heat for 5–8 minutes, stirring constantly, until golden and fragrant. Let it cool slightly.

Dry Mix: Whisk together the flour, baking soda, and salt.

Combine Wet: In a separate bowl, whisk the browned butter with both sugars. Add the eggs, yogurt, and mashed bananas, mixing until smooth.

Combine: Fold in the dry ingredients until just combined.

Bake: Pour the batter into the prepared pan and bake for 45–55 minutes, until a toothpick inserted in the center comes out clean. Cool completely.

Make the Frosting: Whip the chilled heavy cream with the powdered sugar until soft peaks form. Beat the cream cheese with the vanilla, then fold in the whipped cream until smooth.

Make the Caramel: Cook the sugar, glucose syrup (or honey), and water over medium heat until deep amber. Carefully whisk in the warm heavy cream, then stir in the butter and salt. Cook for another minute, then let it cool slightly.

Finish: Spread the frosting over the cooled cake, spoon the caramel on top, and gently swirl.

Prep Time: 30 mins | Bake Time: 55 mins | Total Time: ~1 hr 30 mins
Servings: 10-12 slices

Bon appétit and happy cooking!

Cheesecake, Oreo, and Nutella all in one bite — this is the dessert you make when you want something that looks bakery-m...
09/13/2026

Cheesecake, Oreo, and Nutella all in one bite — this is the dessert you make when you want something that looks bakery-made but comes together with a handful of pantry staples. Rich, creamy filling on a crunchy Oreo crust, finished with a glossy Nutella drizzle and crushed cookies on top.

Baked Oreo Nutella Cheesecake

Crust Ingredients:
⇒ 200g crushed Oreo cookies, 18 cookies (2 cups crumbs)
⇒ 75g melted butter (⅓ cup)

Cheese Filling Ingredients:
⇒ 400g cream cheese, 30% fat (1¾ cups)
⇒ 100g sugar (½ cup)
⇒ 2 large eggs
⇒ 125ml sweetened condensed milk (½ cup)
⇒ 15ml lemon juice (1 tbsp)
⇒ 4g vanilla extract (1 tsp)
⇒ 12g cornstarch (1½ tbsp)

Topping:
⇒ 1 tbsp Nutella, melted
⇒ 1 tbsp Oreo cookies, crushed, about 2 cookies

Directions:

Make the Crust: Combine the crushed Oreo cookies with the melted butter until evenly moistened. Press firmly into the bottom of a lined baking pan.

Make the Filling: Beat the cream cheese and sugar together until smooth. Add the eggs one at a time, mixing well after each addition. Add the sweetened condensed milk, lemon juice, vanilla, and cornstarch, mixing until smooth and well combined.

Assemble: Pour the cheese filling over the Oreo crust.

Bake: Bake for 50 minutes, until the cake is set on the sides and slightly wobbly in the center.

Cool: Let the cake cool in the oven with the door closed as the oven cools down — it will come out puffy and the height will decrease as it cools. Then refrigerate for 5 hours to fully set.

Finish: Heat the Nutella in the microwave for a few seconds until liquid and easy to spread. Spread over the cooled cake and decorate with crushed Oreo cookies.

Store in the refrigerator.

Prep Time: 20 mins | Bake Time: 50 mins | Chill Time: 5 hrs | Total Time: ~6 hrs 10 mins
Servings: 9-12 squares

Bon appétit and happy cooking!

Who needs a Snickers when you can have this? A creamy high-protein breakfast jar with chocolate, peanut butter, and crun...
09/09/2026

Who needs a Snickers when you can have this? A creamy high-protein breakfast jar with chocolate, peanut butter, and crunchy peanuts that tastes like dessert but sets you up for the whole morning. Make it the night before and wake up to something worth getting out of bed for.

High Protein Snickers Dessert

Base:
⇒ 1 ripe banana (100-120g)
⇒ 30g oats (⅓ cup)
⇒ 1 egg
⇒ 2g cocoa powder (1 tsp)
⇒ 2.5g baking powder (½ tsp)

Cream:
⇒ 150-200g Greek yogurt or skyr (⅔-¾ cup)
⇒ 25-30g vanilla protein powder (¼ cup)
⇒ 10g peanut butter (2 tsp)

Topping:
⇒ 15-20g peanut butter, melted (1 tbsp)
⇒ 10-15g roasted salted peanuts, chopped (2 tbsp)
⇒ 15-20g dark chocolate (1 oz)
⇒ 2.5g coconut oil (½ tsp)

Directions:

Make the Base: Mash the banana and mix with the egg. Add the oats, cocoa powder, and baking powder, mixing until combined.

Cook: Microwave for 2–3 minutes, or bake at 350°F (180°C) for 10–15 minutes. Let the base cool completely.

Make the Cream: Mix the Greek yogurt (or skyr), protein powder, and peanut butter until smooth and creamy.

Assemble: Spread the cream over the cooled base.

Top: Drizzle with the melted peanut butter and sprinkle with the chopped roasted peanuts.

Finish: Melt the dark chocolate with the coconut oil and pour it over the top.

Chill: Refrigerate overnight.

Wake up to the most delicious high-protein Snickers-inspired breakfast.

Prep Time: 15 mins | Cook Time: 15 mins | Chill Time: overnight | Total Time: ~8 hrs 30 mins
Servings: 1-2 servings

Bon appétit and happy cooking!

Only six ingredients and five minutes of mixing — this cake proves you don't need anything fancy to make something this ...
09/09/2026

Only six ingredients and five minutes of mixing — this cake proves you don't need anything fancy to make something this good. Creamy yogurt batter studded with blueberries and coconut, baked until golden, with a soft custardy texture in every bite.

Creamy Yogurt, Coconut & Blueberry Cake

Ingredients:
⇒ 500g organic white goat's yogurt (2 cups)
⇒ 3 medium eggs
⇒ 70g sugar (⅓ cup)
⇒ 50g grated coconut (⅔ cup)
⇒ 70g potato starch, or gluten-free or rice flour (⅓ cup + 2 tbsp)
⇒ 150g blueberries (1 cup), plus extra for the top

Directions:

Combine: In a bowl, combine the yogurt, eggs, and sugar, mixing with a whisk until smooth.

Add the Rest: Add the starch, grated coconut, and blueberries, mixing with the whisk until you get a homogeneous batter.

Fill: Pour the batter into an 18 cm cake pan lined with parchment paper. Scatter a handful of extra blueberries over the surface.

Bake: Bake at 340°F (170°C) for about 50 minutes, until the surface is golden brown. A static oven is recommended.

Store: Keep the cake covered in the fridge for up to 2 days.

Prep Time: 5 mins | Bake Time: 50 mins | Total Time: 55 mins
Servings: 6-8 slices

Bon appétit and happy cooking!

NYC cookies series ep. 4: double chocolate walnut cookies inspired by Levain Bakery. These are made exactly the way they...
09/09/2026

NYC cookies series ep. 4: double chocolate walnut cookies inspired by Levain Bakery. These are made exactly the way they're known for — extra large, thick, rustic, packed with chocolate and toasted walnuts, with crisp golden edges and an irresistibly gooey center. No cookie scoop, no perfect shaping, just rough bakery-style cookies with that iconic Levain look and texture.

Levain-Style Double Chocolate Walnut Cookies

Ingredients:
⇒ 130g cold unsalted butter, cubed (½ cup + 1 tbsp)
⇒ 80g light brown sugar (⅓ cup + 1 tbsp)
⇒ 50g white sugar (¼ cup)
⇒ 1 large egg
⇒ 1 egg yolk
⇒ 4g vanilla extract (1 tsp)
⇒ 200g plain flour (1⅔ cups)
⇒ 5g cornstarch (1 tsp)
⇒ 3g baking powder (¾ tsp)
⇒ 2g baking soda (½ tsp)
⇒ 3g salt (½ tsp)
⇒ 100g walnuts, roughly chopped and toasted (1 cup)
⇒ 260g chocolate chunks, dark, milk or a mix (1¾ cups)

Directions:

Prep: Preheat your oven to 350°F (180°C) and line a baking tray with baking paper.

Toast the Walnuts: Toast the walnuts until lightly golden, then let them cool completely.

Mix: Mix the cold butter, brown sugar, and white sugar until just combined.

Add Wet Ingredients: Add the egg, egg yolk, and vanilla extract, mixing until incorporated.

Dry Mix: Add the flour, cornstarch, baking powder, baking soda, and salt. Mix just until a dough forms — do not overmix.

Fold: Fold in the toasted walnuts and chocolate chunks until evenly distributed.

Shape: Divide the dough into 4 equal pieces (225g each) and gently shape into rough, tall mounds using your fingers. Don't roll or smooth them — the rustic shape gives the authentic Levain Bakery look.

Freeze: Freeze the shaped cookie dough for 30 minutes.

Top: Remove from the freezer and press one milk chocolate chunk, one dark chocolate chunk, and a few chopped toasted walnuts onto the top of each cookie.

Bake: Bake for 15–18 minutes at 350°F (180°C), until the edges are golden while the center stays soft and gooey.

Rest: Let the cookies rest on the tray for 20–30 minutes before enjoying — they'll continue setting while keeping their signature gooey center.

Pro Tip: If the final shape isn't perfectly round, use a 6-inch cookie ring or a bowl of similar size to shape the cookie about 5 minutes after coming out of the oven. They'll break if you try to shape them after they've fully cooled.

Prep Time: 25 mins | Freeze Time: 30 mins | Bake Time: 18 mins | Rest Time: 30 mins | Total Time: ~1 hr 45 mins
Servings: 4 extra large cookies

Bon appétit and happy cooking!

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