Cookwithalixa

🍑 Peach Cobbler Cake

soft, buttery, and filled with juicy peaches
a golden cinnamon topping with a tender vanilla crumb

Ingredients:

- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- ½ cup milk
- 2 cups peeled and diced peaches

For the Topping:

- 2 tbsp brown sugar
- ½ tsp ground cinnamon

Procedure:

- Preheat the oven to 180°C (350°F) and grease a 9-inch round cake pan.
- Whisk together the flour, baking powder, salt, and cinnamon.
- Beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, then mix in the vanilla.
- Alternate adding the dry ingredients and the milk, mixing until just combined.
- Gently fold in the diced peaches.
- Pour the batter into the prepared pan and smooth the top.
- Mix the brown sugar and cinnamon, then sprinkle evenly over the batter.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool for 10 minutes before slicing and serving.

🍊 Orange Pistachio Bundt Cake

soft, fragrant, and bursting with fresh citrus flavor
finished with a light orange glaze and crunchy pistachios

Ingredients:

- 2½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 eggs
- 1 tsp vanilla extract
- Zest of 2 oranges
- ⅓ cup fresh orange juice
- ½ cup plain yogurt
- ¾ cup chopped pistachios

For the Glaze:

- 1 cup powdered sugar
- 2 tbsp fresh orange juice
- 2 tbsp chopped pistachios

Procedure:

- Preheat the oven to 180°C (350°F) and grease a Bundt pan thoroughly.
- Whisk together the flour, baking powder, and salt.
- Beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, then mix in the vanilla, orange zest, and orange juice.
- Alternate adding the dry ingredients and the yogurt, mixing until just combined.
- Fold in the chopped pistachios.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 40–45 minutes, or until a toothpick inserted into the cake comes out clean.
- Cool in the pan for 15 minutes, then turn out onto a wire rack.
- Whisk together the glaze ingredients, drizzle over the cooled cake, and sprinkle with the chopped pistachios.

🍒 Cherry Almond Crumble Bars

buttery, fruity, and topped with a crisp golden crumble
perfect for dessert, brunch, or an afternoon treat

Ingredients:

- 2 cups all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ tsp baking powder
- ¼ tsp salt
- ¾ cup unsalted butter, melted
- 1 egg
- 1 tsp vanilla extract
- 1½ cups cherry preserves
- ½ cup chopped almonds

Procedure:

- Preheat the oven to 180°C (350°F) and line an 8-inch square baking pan with parchment paper.
- In a large bowl, combine the flour, granulated sugar, brown sugar, baking powder, and salt.
- Stir in the melted butter, egg, and vanilla until a crumbly dough forms.
- Press two-thirds of the mixture firmly into the bottom of the prepared pan.
- Spread the cherry preserves evenly over the crust.
- Sprinkle the remaining crumble mixture over the cherry layer.
- Top with the chopped almonds.
- Bake for 35–40 minutes, until the top is golden brown.
- Cool completely before slicing into bars.

🍫 Chocolate Hazelnut Biscotti

crisp, crunchy, and packed with roasted hazelnuts
perfect for dipping into coffee or hot chocolate

Ingredients:

- 2 cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ¾ cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 tbsp unsweetened cocoa powder
- ¾ cup roasted hazelnuts, roughly chopped
- ½ cup chocolate chips

Procedure:

- Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
- Whisk together the flour, baking powder, salt, and cocoa powder.
- Beat the sugar, eggs, and vanilla until smooth.
- Gradually mix the dry ingredients into the wet ingredients to form a stiff dough.
- Fold in the chopped hazelnuts and chocolate chips.
- Shape the dough into a log about 12 inches long and place it on the baking tray.
- Bake for 30 minutes, then let it cool for 10 minutes.
- Slice the log into ½-inch pieces and lay the slices cut-side down.
- Bake for another 10 minutes per side until crisp and golden.
- Cool completely before serving or storing in an airtight container.

🍎 Cinnamon Apple Fritter Muffins

soft, fluffy, and filled with tender cinnamon apples
finished with a sweet vanilla glaze for bakery-style flavor

Ingredients:

- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- ½ cup milk
- 1½ cups peeled and diced apples

For the Glaze:

- 1 cup powdered sugar
- 2 tbsp milk
- ½ tsp vanilla extract

Procedure:

- Preheat the oven to 180°C (350°F) and line a 12-cup muffin pan with paper liners.
- Whisk together the flour, baking powder, salt, and cinnamon.
- Beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, then mix in the vanilla.
- Alternate adding the dry ingredients and the milk, mixing until just combined.
- Fold in the diced apples gently.
- Fill each muffin cup about ¾ full.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool for 10 minutes.
- Whisk together the glaze ingredients and drizzle over the cooled muffins.

🍌 Caramel Banana Crumb Cake

soft, moist, and filled with sweet ripe bananas
finished with a buttery cinnamon crumble and caramel drizzle

Ingredients:

- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- 2 eggs
- 2 ripe bananas, mashed
- ½ cup milk
- 1 tsp vanilla extract

For the Crumble:

- ½ cup all-purpose flour
- ⅓ cup brown sugar
- ¼ cup melted butter
- ½ tsp ground cinnamon

For the Topping:

- ¼ cup caramel sauce

Procedure:

- Preheat the oven to 180°C (350°F). Grease and line an 8-inch round cake pan.
- Whisk together the flour, baking powder, salt, and cinnamon.
- Beat the butter and brown sugar until light and fluffy.
- Add the eggs one at a time, then mix in the mashed bananas and vanilla.
- Alternate adding the dry ingredients and milk, mixing until just combined.
- Pour the batter into the prepared pan.
- Combine the crumble ingredients until crumbly and sprinkle evenly over the batter.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool slightly, then drizzle with caramel sauce before serving.

🍏 Apple Cider Donut Cake

soft, moist, and full of cozy fall flavors
coated with buttery cinnamon sugar in every slice

Ingredients:

- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- 2 eggs
- ¾ cup apple cider
- 1 tsp vanilla extract

For the Coating:

- 2 tbsp melted butter
- ¼ cup granulated sugar
- 1 tsp ground cinnamon

Procedure:

- Preheat the oven to 180°C (350°F). Grease an 8-inch round cake pan.
- Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Beat the butter and brown sugar until light and fluffy.
- Add the eggs one at a time, then mix in the vanilla.
- Alternate adding the dry ingredients and apple cider, mixing until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 10 minutes, then brush the top with melted butter.
- Mix the sugar and cinnamon together and sprinkle generously over the cake before serving.

🍋 Raspberry Lemon Loaf

bright, moist, and bursting with fresh raspberries
a tender lemon loaf with a perfectly soft crumb

Ingredients:

- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- ½ cup milk
- 1 cup fresh raspberries

Procedure:

- Preheat the oven to 180°C (350°F) and grease a loaf pan.
- Whisk together the flour, baking powder, and salt.
- Beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, then mix in the vanilla, lemon zest, and lemon juice.
- Alternate adding the dry ingredients and the milk, mixing until just combined.
- Gently fold in the raspberries, being careful not to crush them.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

🍑 Peach Cobbler Cake

soft, buttery, and filled with juicy peaches
a comforting dessert with a golden caramelized top

Ingredients:

- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- ½ cup milk
- 2 cups diced peaches
- 1 tsp ground cinnamon
- 2 tbsp brown sugar

Procedure:

- Preheat the oven to 180°C (350°F). Grease and line a 9-inch round cake pan.
- Whisk together the flour, baking powder, and salt.
- Beat the butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, then mix in the vanilla extract.
- Alternate adding the dry ingredients and milk, mixing until just combined.
- Fold in half of the diced peaches.
- Pour the batter into the prepared pan and scatter the remaining peaches over the top.
- Sprinkle with the brown sugar and cinnamon.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool for 15 minutes before slicing and serving.

🍫 Chocolate Peanut Butter Swirl Brownies

rich, fudgy, and irresistibly chocolatey
creamy peanut butter swirls in every bite

Ingredients:

- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- ⅓ cup creamy peanut butter

Procedure:

- Preheat the oven to 180°C (350°F) and line an 8-inch square baking pan with parchment paper.
- Whisk together the flour, cocoa powder, baking powder, and salt.
- In another bowl, whisk the melted butter, sugar, eggs, and vanilla until smooth.
- Fold the dry ingredients into the wet ingredients until just combined.
- Spread the batter evenly into the prepared pan.
- Drop spoonfuls of peanut butter over the batter and swirl gently with a knife.
- Bake for 25–30 minutes, until the edges are set and the center is slightly soft.
- Let cool completely before slicing into squares.

🍪 Oatmeal Raisin Cookies

soft, chewy, and packed with hearty oats
perfectly spiced with sweet raisins in every bite

Ingredients:

- 1½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1½ cups rolled oats
- 1 cup raisins

Procedure:

- Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
- Whisk together the flour, baking soda, cinnamon, and salt.
- Beat the butter, brown sugar, and granulated sugar until light and creamy.
- Mix in the egg and vanilla extract.
- Gradually add the dry ingredients and stir until combined.
- Fold in the rolled oats and raisins.
- Scoop tablespoon-sized portions onto the prepared baking tray, leaving space between each cookie.
- Bake for 10–12 minutes, until the edges are lightly golden and the centers are still soft.
- Let the cookies cool on the baking tray for 5 minutes before transferring to a wire rack.

🍫 Chocolate Marble Bundt Cake

rich, buttery, and beautifully swirled
a classic vanilla and chocolate cake with a soft, moist crumb

Ingredients:

- 2½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1½ cups granulated sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 cup milk
- ¼ cup unsweetened cocoa powder
- 2 tbsp hot milk

Procedure:

- Preheat the oven to 180°C (350°F) and grease a Bundt pan thoroughly.
- Whisk together the flour, baking powder, and salt.
- Beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, then mix in the vanilla.
- Alternate adding the dry ingredients and milk, mixing until just combined.
- Divide the batter into two bowls.
- Stir the cocoa powder and hot milk into one bowl to make the chocolate batter.
- Spoon alternating layers of vanilla and chocolate batter into the Bundt pan, then swirl gently with a knife.
- Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 15 minutes before turning out onto a wire rack to cool completely.

🍪 Peanut Butter Chocolate Chip Cookies

thick, soft, and loaded with chocolate chips
crispy edges with a rich peanut butter center

Ingredients:

- 1¾ cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup creamy peanut butter
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup chocolate chips

Procedure:

- Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
- Whisk together the flour, baking soda, and salt.
- Beat the butter, peanut butter, brown sugar, and granulated sugar until smooth and creamy.
- Mix in the egg and vanilla extract.
- Gradually add the dry ingredients and mix until a soft dough forms.
- Fold in the chocolate chips.
- Scoop tablespoon-sized portions onto the prepared baking tray, leaving space between each cookie.
- Bake for 10–12 minutes, until the edges are lightly golden and the centers are still soft.
- Let the cookies cool on the tray for 5 minutes before transferring to a wire rack.

🍪 White Chocolate Raspberry Blondies

soft, chewy, and loaded with sweet white chocolate
bursting with juicy raspberries in every bite

Ingredients:

- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, melted
- 1 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup white chocolate chips
- 1 cup fresh raspberries

Procedure:

- Preheat the oven to 180°C (350°F) and line an 8-inch square baking pan with parchment paper.
- Whisk together the flour, baking powder, and salt.
- In another bowl, mix the melted butter, brown sugar, egg, and vanilla until smooth.
- Fold the dry ingredients into the wet ingredients until just combined.
- Gently stir in the white chocolate chips and raspberries.
- Spread the batter evenly into the prepared pan.
- Bake for 28–32 minutes, until the top is golden and the center is just set.
- Cool completely before cutting into squares.

🍎 Cinnamon Apple Muffins

soft, fluffy, and packed with juicy apples
perfect for breakfast or an afternoon snack

Ingredients:

- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- ½ cup milk
- 2 cups diced apples

Procedure:

- Preheat the oven to 180°C (350°F) and line a muffin pan with paper liners.
- Whisk together the flour, baking powder, salt, and cinnamon.
- In another bowl, whisk the sugars, oil, eggs, vanilla, and milk until smooth.
- Fold the dry ingredients into the wet ingredients until just combined.
- Gently stir in the diced apples.
- Fill each muffin cup about ¾ full.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool for 5 minutes before transferring to a wire rack.

🍫 CHOCOLATE HAZELNUT BABKA

soft, rich & bakery-style 🤤

swirls of chocolate 🍫
toasted hazelnuts 🌰

Ingredients

🌾 500 g all-purpose flour
🍬 60 g granulated sugar
🍞 7 g instant yeast
🧂 1 tsp salt
🥛 240 ml warm whole milk
🧈 80 g unsalted butter, softened
🥚 2 large eggs

For the Filling

🍫 180 g dark chocolate, melted
🌰 120 g toasted hazelnuts, finely chopped
🧈 40 g unsalted butter, softened
🍬 40 g brown sugar
🌼 1 tsp vanilla extract

For the Syrup

🍬 50 g granulated sugar
💧 50 ml water

Procedure

Mix the warm milk, sugar and yeast.

Let stand for 10 minutes until foamy.

Add the flour, salt, eggs and butter.

Knead until smooth and elastic.

Cover and let rise for 1 hour until doubled.

Roll the dough into a large rectangle.

Spread the softened butter over the dough.

Mix the melted chocolate, brown sugar, vanilla and chopped hazelnuts.

Spread the filling evenly over the dough.

Roll into a tight log.

Slice the log lengthwise.

Twist the two halves together with the cut sides facing up.

Place into a lined loaf pan.

Cover and let rise for 30 minutes.

Bake at 180°C for 35–40 minutes until deep golden brown.

Boil the sugar and water for 2 minutes.

Brush the warm babka with the syrup.

Cool before slicing.

🍓 STRAWBERRY BASIL FOCACCIA

soft, fluffy & bakery-style 🤤

sweet strawberries 🍓
fresh basil aroma 🌿

Ingredients

🌾 500 g all-purpose flour
🍞 7 g instant yeast
🍬 1 tbsp granulated sugar
🧂 1 tsp salt
💧 320 ml warm water
🫒 60 ml olive oil
🍓 200 g fresh strawberries, sliced
🌿 8 fresh basil leaves, torn
🍬 2 tbsp coarse sugar

For the Glaze

🍯 2 tbsp honey
🍋 1 tsp fresh lemon juice

Procedure

Mix the warm water, sugar and yeast.

Let stand for 10 minutes until foamy.

Add the flour, salt and olive oil.

Knead until smooth and elastic.

Cover and let rise for 1 hour until doubled.

Grease a rectangular baking pan with olive oil.

Stretch the dough into the pan.

Cover and let rest for 30 minutes.

Press dimples all over the dough with your fingertips.

Arrange the strawberry slices evenly on top.

Scatter the torn basil leaves over the dough.

Drizzle with a little olive oil.

Sprinkle with the coarse sugar.

Bake at 220°C for 20–25 minutes until golden brown.

Mix the honey and lemon juice.

Brush over the warm focaccia.

Cool slightly before slicing.

🍐 SPICED PEAR HAZELNUT LOAF

soft, moist & bakery-style 🤤

sweet ripe pears 🍐
toasted hazelnut crunch 🌰

Ingredients

🌾 250 g all-purpose flour
🍬 170 g granulated sugar
🧈 120 g unsalted butter, softened
🥚 2 large eggs
🥛 120 ml whole milk
🍐 2 ripe pears, peeled and diced
🌰 80 g toasted hazelnuts, chopped
🌼 1 tsp vanilla extract
✨ 1 tsp ground cinnamon
🧁 2 tsp baking powder
🧂 ¼ tsp salt

For the Topping

🌰 2 tbsp chopped toasted hazelnuts
🍬 1 tbsp coarse sugar

Procedure

Preheat the oven to 175°C.

Grease and line a loaf pan with parchment paper.

Whisk together the flour, baking powder, cinnamon and salt.

Beat the butter and sugar until light and fluffy.

Add the eggs one at a time.

Mix in the vanilla.

Alternate adding the dry ingredients and the milk until just combined.

Fold in the diced pears and chopped hazelnuts.

Pour the batter into the prepared loaf pan.

Sprinkle the top with the chopped hazelnuts and coarse sugar.

Bake for 55–60 minutes until golden brown and a toothpick inserted into the center comes out clean.

Cool in the pan for 10 minutes.

Transfer to a wire rack and cool before slicing.

🥧 SALTED CARAMEL APPLE GALETTE

rustic, flaky & bakery-style 🤤

tender cinnamon apples 🍎
rich salted caramel drizzle 🍯

Ingredients

🌾 250 g all-purpose flour
🧈 170 g cold unsalted butter, cubed
🧂 ½ tsp salt
🍬 1 tbsp granulated sugar
💧 60 ml ice water

For the Filling

🍎 3 medium apples, thinly sliced
🍬 60 g brown sugar
✨ 1 tsp ground cinnamon
🌽 1 tbsp cornstarch
🍋 1 tbsp lemon juice
🌼 1 tsp vanilla extract

For the Topping

🥚 1 egg, beaten
🍯 80 ml salted caramel sauce
🍬 1 tbsp coarse sugar

Procedure

Preheat the oven to 190°C.

Line a baking tray with parchment paper.

Mix the flour, sugar and salt.

Cut in the cold butter until coarse crumbs form.

Add the ice water and mix until the dough comes together.

Wrap and chill for 30 minutes.

Mix the apples with the brown sugar, cinnamon, cornstarch, lemon juice and vanilla.

Roll the dough into a 30 cm circle.

Arrange the apple filling in the center, leaving a border.

Fold the edges over the filling.

Brush the crust with the beaten egg.

Sprinkle with the coarse sugar.

Bake for 40–45 minutes until the crust is deep golden and the apples are tender.

Cool for 10 minutes.

Drizzle generously with salted caramel before serving.

🍯 HONEY CINNAMON PULL-APART BREAD

soft, fluffy & bakery-style 🤤

gooey cinnamon layers 🍯
sweet honey glaze ✨

Ingredients

🌾 500 g all-purpose flour
🍬 60 g granulated sugar
🍞 7 g instant yeast
🥛 240 ml warm whole milk
🧈 80 g unsalted butter, softened
🥚 2 large eggs
🧂 ½ tsp salt

For the Filling

🧈 80 g unsalted butter, melted
🍯 80 g honey
🍬 100 g brown sugar
✨ 2 tsp ground cinnamon

For the Glaze

🍬 150 g powdered sugar
🍯 2 tbsp honey
🥛 2 tbsp whole milk
🌼 ½ tsp vanilla extract

Procedure

Mix the warm milk, sugar and yeast.

Let stand for 10 minutes until foamy.

Add the flour, butter, eggs and salt.

Knead until smooth and elastic.

Cover and let rise for 1 hour until doubled.

Roll the dough into a large rectangle.

Brush with the melted butter.

Mix the brown sugar and cinnamon.

Sprinkle evenly over the dough.

Drizzle with the honey.

Cut the dough into squares.

Stack the squares and place them upright in a lined loaf pan.

Cover and let rise for 30 minutes.

Bake at 180°C for 35–40 minutes until golden brown.

Whisk together the powdered sugar, honey, milk and vanilla.

Drizzle the glaze over the warm bread.

🍏 APPLE CINNAMON SCONES

tender, buttery & bakery-style 🤤

warm cinnamon apples 🍏
sweet vanilla glaze ✨

Ingredients

🌾 300 g all-purpose flour
🍬 60 g granulated sugar
🧁 1 tbsp baking powder
🧂 ½ tsp salt
✨ 1½ tsp ground cinnamon
🧈 120 g cold unsalted butter, cubed
🥛 120 ml heavy cream
🥚 1 large egg
🌼 1 tsp vanilla extract
🍏 2 apples, peeled and finely diced

For the Vanilla Glaze

🍬 120 g powdered sugar
🥛 2 tbsp whole milk
🌼 ½ tsp vanilla extract

Procedure

Preheat the oven to 200°C.

Line a baking tray with parchment paper.

Whisk together the flour, sugar, baking powder, salt and cinnamon.

Cut the cold butter into the flour mixture until coarse crumbs form.

Whisk together the heavy cream, egg and vanilla.

Pour the wet ingredients into the dry ingredients.

Fold in the diced apples.

Mix until a soft dough forms.

Pat the dough into a 20 cm round.

Cut into 8 wedges.

Place the wedges on the prepared baking tray.

Bake for 18–22 minutes until golden brown.

Cool for 10 minutes.

Whisk together the powdered sugar, milk and vanilla.

Drizzle the glaze over the warm scones.

🍓 STRAWBERRY CRUNCH POUND CAKE

rich, buttery & bakery-style 🤤

fresh strawberry flavor 🍓
crispy golden crunch ✨

Ingredients

🌾 280 g all-purpose flour
🧈 225 g unsalted butter, softened
🍬 220 g granulated sugar
🥚 4 large eggs
🥛 120 ml whole milk
🌼 2 tsp vanilla extract
🧁 2 tsp baking powder
🧂 ¼ tsp salt
🍓 180 g diced fresh strawberries

For the Crunch Topping

🍪 120 g vanilla sandwich cookies, crushed
🧈 40 g melted butter
🍓 30 g freeze-dried strawberries, crushed

For the Glaze

🍬 150 g powdered sugar
🥛 2 tbsp whole milk
🌼 ½ tsp vanilla extract

Procedure

Preheat the oven to 175°C.

Grease and line a loaf pan with parchment paper.

Whisk together the flour, baking powder and salt.

Beat the butter and sugar until light and fluffy.

Add the eggs one at a time.

Mix in the vanilla.

Alternate adding the dry ingredients and the milk until just combined.

Fold in the diced strawberries.

Pour the batter into the prepared loaf pan.

Bake for 55–60 minutes until golden and a toothpick inserted into the center comes out clean.

Cool for 15 minutes before removing from the pan.

Mix the crushed cookies, melted butter and freeze-dried strawberries.

Whisk together the powdered sugar, milk and vanilla.

Drizzle the glaze over the cooled cake.

Sprinkle the strawberry crunch topping over the glaze.

🍫 CHOCOLATE HAZELNUT BABKA

soft, fluffy & bakery-style 🤤

rich chocolate swirls 🍫
crunchy hazelnuts 🌰

Ingredients

🌾 500 g all-purpose flour
🍬 60 g granulated sugar
🍞 7 g instant yeast
🥛 240 ml warm whole milk
🧈 80 g unsalted butter, softened
🥚 2 large eggs
🧂 ½ tsp salt

For the Filling

🍫 180 g dark chocolate, melted
🧈 50 g unsalted butter, melted
🍬 60 g brown sugar
🌰 100 g chopped toasted hazelnuts
✨ 1 tsp ground cinnamon

For the Syrup

💧 60 ml water
🍬 60 g granulated sugar

Procedure

Mix the warm milk, sugar and yeast.

Let stand for 10 minutes until foamy.

Add the flour, butter, eggs and salt.

Knead until smooth and elastic.

Cover and let rise for 1 hour.

Roll the dough into a large rectangle.

Mix the melted chocolate, butter, brown sugar and cinnamon.

Spread the filling evenly over the dough.

Sprinkle with the chopped hazelnuts.

Roll tightly into a log.

Slice the log lengthwise.

Twist the two halves together.

Place into a lined loaf pan.

Cover and let rise for 30 minutes.

Bake at 180°C for 40–45 minutes until deep golden brown.

Boil the water and sugar for 2 minutes.

Brush the warm babka with the syrup.

Cool before slicing.

🍒 CHERRY ALMOND DANISH

flaky, buttery & bakery-style 🤤

sweet cherry filling 🍒
crispy almond topping 🌰

Ingredients

🥐 2 sheets puff pastry
🍒 250 g cherry pie filling
🧀 200 g cream cheese, softened
🍬 50 g granulated sugar
🌼 1 tsp vanilla extract
🥚 1 egg
🌰 60 g sliced almonds

For the Glaze

🍬 120 g powdered sugar
🥛 2 tbsp whole milk
🌼 ½ tsp vanilla extract

Procedure

Preheat the oven to 200°C.

Line a baking tray with parchment paper.

Mix the cream cheese, sugar and vanilla until smooth.

Cut each puff pastry sheet into 6 rectangles.

Score a small border around each rectangle without cutting through.

Spread a spoonful of the cream cheese mixture in the center.

Top with the cherry filling.

Brush the pastry edges with the beaten egg.

Sprinkle the sliced almonds over the edges.

Bake for 18–22 minutes until puffed and golden brown.

Cool for 10 minutes.

Whisk together the powdered sugar, milk and vanilla.

Drizzle the glaze over the cooled Danish pastries.

🫐 BLUEBERRY LEMON SWEET ROLLS

soft, fluffy & bakery-style 🤤

juicy blueberry filling 🫐
bright lemon glaze 🍋

Ingredients

For the Dough

🌾 500 g all-purpose flour
🍬 60 g granulated sugar
🍞 7 g instant yeast
🥛 240 ml warm whole milk
🧈 75 g unsalted butter, softened
🥚 2 large eggs
🧂 ½ tsp salt

For the Filling

🫐 250 g fresh blueberries
🍬 80 g brown sugar
🧈 40 g softened butter
🍋 zest of 1 lemon
🌽 1 tbsp cornstarch

For the Lemon Glaze

🍬 180 g powdered sugar
🍋 3 tbsp fresh lemon juice
🌼 1 tsp vanilla extract

Procedure

Mix the warm milk, sugar and yeast.

Let stand for 10 minutes until foamy.

Add the flour, butter, eggs and salt.

Knead until smooth and elastic.

Cover and let rise for 1 hour.

Roll the dough into a large rectangle.

Spread the butter over the dough.

Mix the blueberries with the brown sugar, lemon zest and cornstarch.

Spread the filling evenly over the dough.

Roll tightly into a log.

Slice into 12 rolls.

Arrange in a greased baking dish.

Cover and let rise for 30 minutes.

Bake at 180°C for 25–30 minutes until golden brown.

Whisk together the powdered sugar, lemon juice and vanilla.

Drizzle the glaze over the warm rolls.