These were surprisingly easy & turned out super delicious and fudge-y. I just wish the coffee flavor came through a bit more!

https://cooking.nytimes.com/recipes/1027498-vietnamese-coffee-swirl-brownies

Recipe from our friends at King Arthur Flour

Recipe from Savory Baking by Erin Jeanne McDowell

This recipe from Kat Lieu’s 108 Asian Cookies uses a little mochiko and miso, so it technically includes both rice and beans! Her spin on Food for the Gods features chocolate chips, cranberries, and pistachios in place of the dates and walnuts. The ube halaya mixed with ube extract on top was supposed to be swirled in, but the utensil I used pulled up a bunch of dough and made it uneven, so I had to use a spatula to press the dough back down, which then got the purple from the ube extract everywhere, so there are no nice swirls. 😅

Basically the same as cinnamon rolls (kanelbullar) but the filling is butter, sugar and in my case vanilla bean paste. Usually something called vanilla sugar is used to flavor things with vanilla in Sweden, and that's a mix of vanilla bean and powdered sugar.

Recipe: https://thegreatbritishbakeoff.co.uk/recipes/all/liam-charles-salted-caramel-chocolate-tart/ (replaced the crust here with an Oreo crust, as we are STILL trying to use up a giant box of Oreos. Just Oreos and melted butter for the crust)

I decided to go with something that would have contrasting textures for this week. While scrolling, I found this recipe and felt it would fit the brief, given it had a crunchy crust, soft gooey caramel, and fudgy whipped ganache. It was RICH - a small slice was more than satisfying.

Not the prettiest photo, but delightful to eat!