pistachio rose cookie croissants
plus lemon blueberry crumb cake, lemon meringue cheesecake & banana bread ccc's!
Helloooooo and happy friday! Today I’ve got two new recipes and two updated ones for you that will hopefully inspire some delicious weekend baking. :)
pistachio rose cookie croissants
If you haven’t heard, cookie croissants are all the rage right now - well, more like last week - but better late than never to the trend! Cookie croissants (or crookies, if you will) originated from the Boulangerie Louvard bakery in Paris. It’s basically exactly what you probably think it is from the name, the combination of a croissant and a cookie.
These are super easy to make because you just buy some bakery croissants (I got mine from Jewel Osco), slice them open, stuff in some cookie dough, put some cookie dough on top, and bake them!
I put my own little spin on it (because I felt like there was no point in posting if there wasn’t one.) So my take on the cookie croissant includes a homemade brown butter pistachio rose cookie stuffed inside of the croissants. I just think that croissants call for something a little ~classy~ so rose was calling my name, and pistachios are a lovely pair with the rose flavor. If you’re a fan of croissants, cookies, and floral flavors - I think you’ll love these. And if you’re not a fan of floral flavors - you can just as easily leave the rose out for a pistachio chocolate chip cookie croissant situation.
lemon blueberry crumb cake
A classic and delicious springtime treat. I absolutely love making crumb cakes because they’re the perfect brunch/snack, and with three layers the flavor possibilities are truly endless. Here we’ve got a light, moist vanilla butter cake topped with a thick layer of homemade blueberry jam, a lemon streusel, and a lemon icing. It’s sweet, slightly tart, and (of course) delicious.
lemon meringue cheesecake
This was the first cheesecake I ever developed. I stayed away from making them for the longest time because frankly, they take a long time to bake and chill so testing would take forever, and developing one would not be cheap (those cream cheese prices can get $$$!) But now that I’ve made one cheesecake, I simply can not stop. This cheesecake got just a little update to match my *perfected* cheesecake recipe, which was really just swapping out the sour cream for heavy cream. I’ve found that heavy cream provides such a better creamy texture so I definitely recommend using it over sour cream if you can.
But here’s the recipe rundown: a shortbread crust (basically a cookie crust, way better than graham cracker in my opinion), a creamy, dreamy lemon vanilla cheesecake, homemade lemon curd, and torched swiss meringue on top. Truly spring in a cheesecake.
banana bread chocolate chip cookies
It’s exactly what it sounds like really - these here are a cookie form of banana bread. These got a massive update on the blog and now match my other small batch cookies which will yield you with 8 large & delicious cookies. They’re also now made with regular butter - but they’re super easy to make dairy free. Aaaand you wouldn’t know it (if you didn’t make them yourself, of course) - but they are eggless! Of course online you always see that you can sub in a banana for eggs but that’s definitely not always a safe bet. It just works perfectly here because we don’t need a lot of the structure that an egg can provide, and we want the banana flavor anyway.
But anyway, these are packed with brown butter, cinnamon, oats, banana & chocolate and they’re a perfect way to use up a small banana.
blood orange cinnamon rolls
These blood orange cinnamon rolls went out for subscribers last weekend. They’re super light and fluffy, have blood orange juice in the dough and in the glaze, and are filled with a brown sugar cinnamon blood orange zest filling. You can get the recipe by upgrading your subscription below - where you’ll receive one exclusive recipe and one exclusive baking science deep dive a month. Next week the baking science deep dive will go out and it’s all about ~flour~ in cookies!