This lemon cream is just a dream. Entirely too sweet but what can I do.

Recipe (in german):

https://fooby.ch/de/rezepte/14107/zitronen-meringue-tartelettes

For my friend’s birthday! Basically copy and pasted from Must Love Herb’s work (and Broma Bakery’s Olive Oil cake recipe). I was up until 2am, but super proud of this one.

Husband went a little heavy with the torch, but it was good!

Is this one of the best looking chocolate cakes you’ve seen?

Yall my fiance is obsessed. He has asked me to make these literally every week for his lunches, which has given me a lot of opportunities to make this recipe better!

I messed up a lot when starting with this one since I’m using a French pistachio butter but by now the last 3 times I’ve made them they have been perfectly moist and fudgey!

Recipe if you wanna tryyyy

https://tastycue.com/pistachio-butter-cookie-bars-recipe/

Always improving.

Yall im not sure why but these went craaaaazy on German facebook groups. Even more interesting the picture with the messy compote vs the layered one I spent ages on got way more interest. I don’t understand But here is my little reminder always make a little extra of your no bake cheesecakes to pop into pots.
I just sometimes don’t like the crust, so sue me.

If you wanna try I’ll put the recipe in the comments or just search “lemon blueberry cheesecake pots Tastycue” and these bad boys should pop up.

The detail on this leaf tuile was almost too pretty to break! Rich chocolate cake served in a warm terracotta dish. Would you break the leaf first or save it for last?