This week is another edition of Cookbook Chronicles. Despite the fact that some are celebrating summer-ween and making pumpkin-flavored sweets right now, it’s still hot out. So I thought this ice cream was the perfect recipe to enjoy toward the end of stone fruit season.

Sarah Fennel’s No Churn Peach Crumble Ice Cream Tastes Like Summer

Wondering what you should make when it’s nearly 90°F outside and stone fruit season is still going strong? This recipe will give you a treat that turns pie and ice cream into one dessert.

Don’t worry about turning on the oven (longer than necessary). If you love peach jam or even fresh peaches, this peach crumble ice cream from Sweet Tooth is the treat for you. There’s a delicious toasty crumble and diced peaches for a cozy yet summery frozen dessert. While the recipe involves a small amount of cooking, it doesn’t take long to make.

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What Is a Crumble?

A crumble is very similar to a cobbler. It’s a baked dessert filled with fruit. However, unlike a crisp, a crumble is made with flour instead of oats. It’s common for all of these desserts to be served with vanilla ice cream.

Ingredient Substitutions

The recipe uses a few tablespoons of bourbon. However, since there was a small amount of bourbon in the recipe, I substituted it with bourbon vanilla bean paste.

Directions

Step 1

Mix together flour, brown sugar, and salt to make the crumble. Then add melted butter. Mix again before toasting in the oven.

Step 2

Cook the peach swirl over the stove for 15 minutes.

Step 3

Make the ice cream in a stand mixer. Pour half of the ice cream into a quart container. Then layer half of the peach swirl and half of the crumble. Repeat the process in a separate quart container.

Step 4

Gently swirl the ice cream with a butter knife before freezing.

Success Tips

Over-mixing causes the crumble to sink to the bottom. Instead, gently swirl the ice cream once or twice to avoid this.

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Latest Recipes

This month was a terrible month for seasonal cookbook recipes (I blame Mercury retrograde).

Instead, I shared my pistachio iced coffee recipe. In a previous edition of my cookbook chronicles series, I mentioned that I used the pistachio creme recipe from Williams Sonoma Dessert of the Day to make ice cream.

After making homemade ice cream, I still had leftover pistachio creme that I didn’t want to go to waste. So… I started making coffee with it.

It tastes umami, a bit sweet and nutty. An unexpected but delightful twist on your morning coffee. But the best part is that no fancy machines are required because I used instant coffee instead of espresso.

I enjoyed a great-tasting coffee without the extra steps!

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Sweet Treats

As I mentioned before, nothing caught my eye in any of my cookbooks. However, I tried the Oatmeal Cookie Chunk ice cream recipe from Broma Bakery. It was delicious and surprisingly filling (likely from the protein).

Also, I baked the mixed berry crisp from Sweet Tooth, which technically counts as a cookbook recipe but… it was very average. Not bad, not amazing, just okay.

Live Well and Sustainably

Although I didn’t have many recipes to get excited about in July, I did make up for it with great reads and amazing tips for sustainable living. No New Things by Ashlee Piper is a wonderful book that provides actionable steps to stop accumulating unnecessary things, spend less money, and avoid contributing to the environmental fallout of online shopping.

Gaining fashion inspo from TV characters with similar style has helped me create new outfits without buying anything.

Pinning outfits on Pinterest has made getting dressed so much fun. Plus, it saves time. Considering that most people only wear 20% of their closet, having outfits to reference gives me the opportunity to explore outfits that I would never have come up with myself.

The biggest lesson I’ve learned is that classic style is timeless. Wearing clothes that look great on you will always beat trends that come and go, and quite frankly, some trends don’t work for everybody. I mean… do you remember low-rise jeans (a fashion tragedy)?

So the next time you’re picking out an outfit, think about that person who always looks polished and put together.

They’re not worried about trends.

They set the trends.

When a self-made millionaire like Sophia Amoruso does a keynote speech, no one is going to say, “Seriously? Her pants are wide-leg. Everyone wears baggy pants now!”

It’s hard to go against the grain when everyone is dressed the same. But knowing what works for your body makes all the difference.

In the end, you can dress like everyone else.

Or…

Dare to be different.

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I’ll be taking a few weeks off to refresh and get through a creative block. I should be back at the end of the month with a cookbook recipe review for Cookbook Chronicles.

Happy Sunday.

This pistachio iced coffee recipe is a drink I created with some leftover pistachio crème I used to make pistachio ice cream. This was the easiest way to prevent my pistachio crème from going to waste.

Since my pistachio crème was homemade, the shelf life was much shorter than the store-bought options. Fortunately, this recipe helped me avoid unnecessary waste by using it up within two weeks.

Served with a croissant or a warm, sugary morning bun is an excellent way to enjoy this coffee and cool off this summer.

Recipe here

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Whether you’re ready to make a low-key breakfast staple or a curated dish that takes some finesse, these recipes will help you create an unforgettable brunch.

Belgian Style Waffles

This classic meal is simple and packed with flavor: Serve these fluffy waffles with whipped cream, fresh fruit, or a warm berry compote. In the end, you’ll have a comforting dish that’s worth bringing out the waffle iron for.

Prep & Cook Time: 30 minutes

Get the Classic Belgian Waffles recipe from Broma Bakery.

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Scones

Scones made with fresh blueberries or cranberries have plenty of sweetness and are perfect with a hot cup of tea. If savory flavors are what you’re after, you can make them savory with cheese, herbs, or spinach.

Prep & Cook Time: 45 minutes

Get the Blueberry Stresel Scones recipe from Broma Bakery.

Homemade Pop Tarts

Everyone loves a warm Pop Tart. Thinking about a toasted strawberry Pop Tart brings back nostalgia. Imagine the homemade version of that delicious frosted pastry with sprinkles.

Prep & Cook Time: 1 hour

Get the Giant Frosted Strawberry Pop Tart Recipe from Broma Bakery

Pistachio Croissants

Brunch can be elevated with a delicate pastry. Considering the level of technique required to bake them, buying croissants is an easy alternative. Serve them with fresh fruit or dust with powdered sugar. On the other hand, if you’re willing to make them from scratch, cookbook author Sarah Fennel’s Pistachio croissant recipe from Sweet Tooth is an excellent choice. Since her recipe uses eight-day-old croissants, you can make it on Saturday and present a showstopping breakfast to your guests on Sunday morning.

Get the Pistachio Croissant recipe from Sweet Tooth

Crepe Cake

You can’t convince me that a crepe cake is a dessert. It’s light and can be served with whipped cream or a sweet filling. A matcha crepe cake is a unique dish with earthy flavors. Make it ahead to avoid spending too much time in the kitchen.

Prep & Cook Time: 5 hours 50 minutes

Get the Matcha Crepe Cake recipe from Teak and Thyme

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This week I’m sharing the pistachio ice cream recipe I’ve been enjoying lately. It’s made with homemade pistachio crème that simmers on the stovetop.

This ice cream takes a bit of extra work if you’re making the pistachio crème from scratch. I recommend making it the day before to give it time to chill. The pistachios give this ice cream a nice umami flavor — if you’re not in the mood for a sweet ice cream flavor, this is the dessert for you. Serve with pistachios to add crunch.

A nutty frozen dessert that melts in your mouth. If you’re a fan of Dubai Chocolate, you’ll probably love eating this cream with hot fudge. Creamy and savory, this summer dessert is definitely worth making.

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Affordable Kitchen Tools

I did a bit of window shopping. Of course, sometimes I get lucky and stumble across a great deal.

In the home section at Costco, I found a kitchen thermometer set that would normally cost around $80 for $20.

My old Taylor Digital Thermometer has a shorter handle, and the radiant heat from holding it over a saucepan is really uncomfortable. I’m so excited to try this one out.

Note: In addition to affordable kitchen gadgets, Costco now sells vanilla bean paste. Still, I was concerned they would quietly discontinue their pure vanilla extract, so I got a bottle of vanilla just in case.

Made from Scratch

I’ve shared details and baking tips about my latest cookbook creations, which you can read here!

Besides the New York Cheesecake I made in June, I tried the apricot crumble tart recipe in A Year of Everyday Cooking & Baking by Meike Peters. This was the first tart crust pastry I ever made… and it was hard. The recipe uses a dough hook instead of a food processor to make the crust, and for some reason, my dough didn’t hydrate completely. Fortunately, the recipe makes enough crust for two tarts. Instead of making two pastries, I used the extra crust to fill in gaps. Overall, it came out much better than I thought it would.

No Churn Pistachio Ice Cream: The craving for anything refreshing or cold is strong this summer. The inspiration for this recipe comes from the roasted peaches with pistachio crème recipe from Dessert of the Day. The recipe is coming soon!

Pistachio Iced Coffee: Since I had leftover pistachio crème, I made pistachio iced coffee, and I LOVE it. It is so, so good! Sweet, umami, and nutty. And you can make it without special equipment. The recipe will get posted on the blog after my ice cream recipe goes up.

Live Sustainably

So I don’t write about beauty and fashion often. However, after listening to Desi Rich’s fashion advice, I will never look at my closet the same way again. I feel like Andrea after her makeover on The Devil Wears Prada, and I didn’t have to spend a dime.

All I needed was the inspiration to put together new outfits and refresh my style (instead of wearing the same outfits on repeat).

What You Missed

If you enjoyed today’s post tap the ❤️

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Welcome to the fourth edition of Cookbook Creations. Thanks for being here.

I’m excited to review an iconic dessert in Western gastronomy: New York Cheesecake.

In this edition of Cookbook Creations, I’ll share my techniques for making this recipe and a quick review.

Cookbook Creations is a monthly series where I share my experience making new recipes from the cookbooks on my shelves. Here I provide tips and review the recipe.

An authentic New York Cheesecake is typically made with a graham cracker crust filled with a rich, creamy custard and finished with a strawberry or cherry sauce.

The New York Cheesecake from The Great British Baking Show: A Bake for All Seasons is a simple baked cheesecake with fresh cranberries.

When it comes to beautiful desserts, ‘The Great British Baking Show’ never disappoints. After bookmarking the recipe, I knew I had to give it a try.

How to Make this New York Cheesecake

The recipe for this delicate dessert is simple. It starts with a homemade crust filled with a custard filling and is finished with a fresh cranberry topping.

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Directions

Step 1: Make the Crust

The recipe calls for digestive biscuits to make the crust. Since digestive biscuits are difficult to find in parts of North America, I used graham crackers instead. Once the crust is ready, spread it across a 20 cm (8 inch) springform pan before baking.

Step 2: Start the filling

Whisk the cream cheese. Add caster sugar. Then whisk the eggs one at a time before adding lemon zest, juice, vanilla, and sour cream. I used plain yogurt instead of sour cream (more versatile and longer shelf life). Mix until combined. Pour the filling into the cheesecake crust and bake at 170°C/150°C Gas Mark 3 for 45 minutes. I checked my baking chart to change the oven temperature from Celcius to Fahrenheit.

Step 3: Chill

Once the cheesecake is cool, cover it and refrigerate overnight.

Step 4: Cook the cranberry topping

Cook the cranberries in a pot with sugar, clementine zest, juice, and cornflour (I subbed the cornflour with arrowroot starch). Set aside to cool and chill before serving.

How to Serve this Cheesecake

When the cheesecake is set, finish it off with cranberries. It can be left as is or topped with a dollop of whipped cream.

Final Thoughts

Despite following the instructions to turn off the oven after baking and leave the cheesecake inside for 10 minutes, my cheesecake still cracked. Fortunately, Erin Jeanne McDowell has excellent advice on making a perfect cheesecake. I’m definitely saving these tips for next time.

I loved the crust! No gaps and went well with the cheesecake. However, there was something missing. The topping was too tart because of the lemon juice. It was fine when paired with the cheesecake, but this dessert did not reach its full potential and could definitely use a bit more salt.

In hindsight, it’s clear that substituting the clementine zest and juice with lemons was a very bad idea. I realize that Cara Cara Oranges are sweeter and would have been the perfect substitute for clementines. At first, I thought clementines didn’t grow in North America, considering I’ve never seen a clementine in the produce section.

I had no idea cuties were clementines! It would be lovely if the language of baking were universal, but alas, cookbook publishers are still trying to get on the same page.

For now, regional differences remain, and that’s what this series is about. Finding out if a recipe is worth making and improving our skills along the way.

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“The Choco Taco Comeback We Deserve” from

“The Seasonal Table: Tomatoes” from

“Investigating the Jammie Dodger” from

“Cook the Books: The Irish Bakery & The Irish Kitchen” from

Vegan Green Smoothie (Without Milk)

A spinach green smoothie that doesn’t taste like vegetables.

This breakfast smoothie is packed with nutrients without the strong aftertaste. Made with avocado, strawberries, peaches, and a blend of tropical fruits.

Strawberry Banana Smoothie (Without Yogurt)

Smoothies are great with yogurt, but they taste just as good without it. This strawberry banana smoothie comes together in 5 minutes and is the perfect way to make use of seasonal produce.

Mango Smoothie Bowl

A refreshing smoothie bowl with tropical flavors. Creamy and easy to customize. Top it with fresh fruit, granola, nuts, or coconut flakes!

Collagen Coffee Smoothie

Coffee is not what you’d expect in a smoothie. Despite being an unexpected, combination it still works. An easy, delicious smoothie with a boost of protein from collagen.

Peanut Butter Banana Smoothie

A nutty smoothie with protein. This creamy smoothie is the ideal breakfast for peanut butter lovers. Enjoy this smoothie with a chocolate chip muffin for the ultimate morning pick-me-up.

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The dessert lives up to the name. Each cake is dot-shaped, covered with mini dots in the form of nonpareils. Dot Cakes cakery offers custom cake designs for special occasions and events. In fact, the customization is so robust that there is an entire gallery of color swatches for customers to choose from. From classic rainbow to metallic, odds are you’ll find the right color for your special day.

Currently, they’re selling graduation dot cakes starting at $65. And it’s not just the Dot Cup (small) sizes on the menu. The bakery makes full size single and double layer cakes that serve more people.

The origin of this unique bakery starts with a graduation celebration. When the founder gifted a Dot Cake to a friend to celebrate their college commitment in 2017. Interest in the cakes grew over the years, leading to the creation of Okay But First Cake, a mother-daughter business venture taking on a steady stream of cake orders.

In 2019, The Dot Cakes Bakery was founded in New York. The crew decorates Dot Cups and Dot Cakes with seasonal, graduation, and custom designs. Over the years, Dot Cakes’ popularity has grown. Now, they offer complex designs, including Super Bowl, ugly sweater, and Easter bunny Dot Cakes.

How to Make the Viral Dot Cake at Home

With a soft sponge and colorful, crunchy exterior, the cake is aesthetically pleasing and tastes lighter than one would expect.

“Lots of crunch going on, but it’s actually surprisingly balanced for me,” influencer Emmy says in a recipe and taste test video on YouTube, which has now garnered 80,000 views. “So, compared to a cupcake, I prefer this.” She says the cake-to-frosting ratio is perfect for people who scrape frosting off cupcakes.

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Despite the amount of sprinkles, the cake is far from a sugar bomb. Each bite has a decent amount of cake.

When it comes to taste, home bakers will get the best flavor from homemade buttercream and quality sprinkles. Watkins is a great option. Watkins Sprinkles are free from dyes. Instead, natural ingredients, including beets or turmeric, are used for color and flavor.

How do I make a homemade version of the viral Dot Cake?

1. Bake a sheet cake. This can be made from scratch or with cake mix.

2. Use a small round ramekin to cut out the cake.

3. Make buttercream or cream cheese frosting. Apply an even layer of frosting across the cake and dip it in a plate of nonpareil sprinkles.

By far, one of the top Dot Cake recipes is by bakers Maddie and Jules. Their Dot Cake recipe captures nostalgic flavors in a vanilla sponge made with vanilla bean paste, vanilla extract, and imitation vanilla, covered with homemade cream cheese frosting.

Can’t get your hands on the real thing? While the bakery is located in the state of New York, you can order from Dot Cakes Bakery online to judge if the dessert is worth the hype.

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Best Facial Cleansers for Sensitive Skin

If you suffer from irritation, inflammation, and excessive dryness with most skin cleansers, a light, fragrance-free face soap is a must. With optimal hydration, the Cetaphil Gentle Skin Cleanser is a daily face wash that prevents dryness for normal to dry skin types. There’s several reasons to consider making the switch to Cetaphil. It cleans without agitating pores, and it doesn’t have a strong scent. This cleanser feels soothing. Plus, the bottle has a pump that distributes the right amount of product.

At $16.99 for 16 oz, you cut your spending by over 60% compared to the Rice Wash Skin-Softening Cleanser from Tatcha.

Another option is the CeraVe Hydrating Facial Cleanser infused with ceramides and hyaluronic acid. This product is for normal to dry skin and is priced at $18.99 for 16 oz.

Best Lip Oil

When your lips are dry, your body is in desperate need of hydration. This lip oil nourishes your lips while repairing cracked skin. Available in 11 colors, Milani’s light, moisturizing formula is made with Vitamin E and fruit extracts. These ingredients restore and hydrate the lips.

At $12.99 for 0.135 oz the Milani Fruit Fetish Lip Oil provides significant savings compared to Tarte’s Maracuja Vegan Juicy Lip Balm priced at $27.00 for 0.95 oz.

Best Alternative to Cleansing Oils

Ever realize a layer of makeup is still on your face? Since your facial cleanser isn’t a replacement for an effective makeup remover, start your skincare routine with micellar water instead. Micellar water soothes skin while removing dirt, sweat, and makeup.

After washing your face, follow up with a cleanser to remove the final layer of makeup. Garnier’s Skin Active Micellar Cleansing Water All-in-1 Cleanser & Makeup Remover comes in three sizes: 3.4 ounces, 13.5 ounces, and 23.7 ounces. No harsh scents or ingredients. Suitable for sensitive skin.

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Affordable Methods to Tone and Remove Makeup from the Skin

By the end of the day, we want to feel refreshed. Battling heat, sweat, and excess oil is challenging without good products. Fortunately, you have options.

• Premium Pillow Cotton Pads are ideal for applying toner or micellar water. Because it’s much larger than standard cotton rounds, you can avoid using an excessive amount. Ulta Beauty offers 100-count packs under $10.

  “I recently bought these and really like them. I usually buy Shiseido cotton squares because they are durable and don't tear but are too expensive. I bought these Ulta cotton squares and love them! They are a great value so you can get the job done. I highly recommend these!”

  Really Good!

• Micellar Facial Cleansing Wipes are ideal for anyone struggling to find an allergen-free makeup remover. Dual sided with a gentle formula and dermatologist tested. Save more with a box of Kirkland Signature Micellar Facial Cleansing Wipes. With 180 wipes for $15.99, that’s over 50% in savings compared to the major brands.

  “I've been using these wipes for years, and when they temporarily disappeared from Costco, I tried another brand of cleansing wipes. Unfortunately, they didn't remove my makeup very well, and I had to rub my face much harder than I liked, which was irritating to my skin. Now that the Kirkland Micellar Facial Cleansing Wipes are back, I'm reminded why I loved them in the first place. They remove makeup quickly and effectively, feel gentle on my skin, and leave my face feeling clean and refreshed. I'm honestly surprised by some of the negative reviews. Everyone's skin is different, of course, but these have consistently worked great for me. I really hope Costco continues to carry them because I haven't found another wipe that performs as well for my needs.” — Costco, Member Review

  So Glad These Are Back at Costco!

  

• Dry Face Towelettes are an overlooked method for tackling oiliness, humidity, and makeup. For anyone who needs to travel, these dual sided Kirkland Signature Daily Dry Facial Towels are essential for cleansing your face on the go. Enjoy your daily skincare routine for glowing skin without the mess.

Best Moisturizer for Glowing Skin

There’s nothing good about having to give up your favorite moisturizer. Now that prices are catching up with high-end brands like La Mer, shoppers must find a moisturizer that delivers adequate hydration and fits their budget. Olay Regenerist provides deep hydration. Niacinamides smooth skin while improving the appearance of wrinkles. Olay Regenerist costs 75% less than moisturizers from most luxury skincare brands.

Editor’s Note: Some reviews have been edited for clarity.

Hi everyone!

I hope you enjoyed mild weather throughout May. The summer heat hasn’t arrived yet, but with June around the corner, soon we’ll be trading light sweaters for short sleeves.

Yes, I know this is a stock image. I could not take any aesthetic photos of the compote. To be fair, there is no photo in the cookbook either.

In May, I embraced berry season and indulged in all things coffee-related. Infusing it into my desserts and sipping on the drink itself. I made a vanilla simple syrup that actually tastes like… well, vanilla. I’ve tried making it with vanilla extract, and it falls flat in the flavor department. Adding a vanilla bean or a spoonful of vanilla bean paste makes all the difference.

Sadly, I have been missing out on compotes entirely. I’m sure I’m not the only one who thinks berry toppings (and crumb toppings) make everything taste better. However, I didn’t expect to like it this much. Fortunately, I resisted the temptation to eat it right out of the pan.

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Lately, I have been making simpler recipes. Anything that adds flavor and can be made without turning on the oven is ideal. During the beginning of May, I made the Sunday Waffles recipe from Sweet Tooth and topped it with the mixed berry compote from Dessert of the Day. This week, you can make a delightful brunch or a sweet dessert topped with juicy berries.

• If it’s been a while since you’ve made waffles, I highly recommend Sarah Fennel’s Sunday Waffles recipe. The batter makes thick, Belgian-style waffles. The instructions are a bit more specific than the average waffle recipe. Instead of mixing everything together in one bowl, ingredients are incorporated in stages. There are many ways to serve this comforting breakfast. Before adding the warm berry compote, you can sprinkle powdered sugar on the waffles or add a dollop of whipped cream. To keep the compote warm, I transferred it to my Crockpot and set it to “Keep Warm.”

• Moving on to dessert. Usually I find vanilla ice cream a bit bland. But… premium vanilla ice cream topped with this berry compote is a divine experience. The temperature contrast, combined with the sweet berries and a hint of tartness, adds a burst of flavor to a bowl of plain vanilla ice cream. Creamy, soft, and sweet. THIS is ice cream served the best way.

  

  New Recipes to Make This Month

  I updated my coffee caramel cookies recipe. To accomplish this, I did another recipe test. I doubled the recipe to see how the cookies come out. However, this time I focused on updating the measurements for consistent results.

  Lastly, I reduced the salt slightly to account for the salt in the caramel chips.

In the end, I made my vanilla bean whipped coffee multiple times. The texture is thick and fluffy. It looks amazing and tastes just as wonderful. Of course, this is the perfect drink to have with a thick coffee caramel cookie.

Both of these recipes have flavors that complement each other. Delectable cookies served with a cup of whipped coffee are a treat that’s worth every bite.

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My chocolate Oreo ice cream is rich, creamy chocolate ice cream made with espresso and chopped Oreos.

May Favorites

Ingredients:

• Caramel baking chips - These are seasonal at Trader Joe’s, but you can also get them from King Arthur Baking.

  Tools:

• My favorite cookie scoop set - With springs that don’t stick. You can even use them to get even layers of frosting on layer cakes.

• Baking sheet

Thank you for reading! Check out previous editions of Cookbook Creations to find out what’s worth making!!!

Dalgona Coffee Meets Vanilla Latte

Sometimes (Most of the time) I don’t want my coffee to taste like pure coffee. I live for adding flavor. I have tried homemade vanilla iced coffee and vanilla lattes. But they never lived up to an authentic latte made by a barista. This vanilla bean whipped coffee is the best of both worlds.

Hi! If you’re new here, welcome to Serving Up Sweetness! I’m a baker and a volunteer recipe tester. Here you’ll find cooking techniques, recipes, insights on emerging trends, and tips for sustainable living.

Subscribe today for access to resources and to learn how you can save more and spend less!

Why Whipped Coffee is Worth Making

• Sweet vanilla flavor

• Fluffy texture

• Easy to make

• Caffeine without the jitters

  This is my go to coffee recipe and it goes perfectly with my coffee caramel cookies!

  Tap for the recipe!

And next week, I’m sharing an iced coffee recipe that goes perfectly with these coffee caramel cookies.

If your friends are total cookie monsters, double the recipe so you don’t end up with crumbs. They are SO good!

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No Chill Cookies (No Extra Wait Time)

I love cookies. They’re simple and easy to make, but many recipes require chill time to hydrate the dough. These cookies do not!

Since these are drop cookies, they are ready to bake after the dough is mixed.

Baking Tools

As a baker, I’ve tried plenty of tools. When it comes to cookie scoops, three times the charm! By far, the third brand I have tried is exceptional! The other brands I’ve used had bad springs, which caused the dough to get stuck. I am happy to recommend this cookie scoop set, which includes small, medium, and large sizes.

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“I had this idea of creating a dessert chocolate bar with different textures, different flavors,” says Sarah Hamouda, founder of Fix Dessert Chocolatiers, in an interview with Business Insider. The inspiration for the dessert came from a pregnancy craving. Sarah Hamouda’s mother used to make kunafa (knafeh), which was made with those comforting flavors.

In 2021, Hamouda and her husband developed a dark chocolate bar called Can’t Get Knafeh Of It. After the bar was sold, it gained popularity through word of mouth and a viral TikTok video that garnered millions of views. Eventually, food businesses created imitations, resulting in increased production and sales of pistachio cream and kataifi.

Since the dessert was only available in the UAE (United Arab United Arab Emirates), people around the globe were determined to try it.

“If you haven’t tried this yet, you are definitely missing out. It is decadent chocolate with a really crunchy, sweet pistachio filling. It’s really easy to make, but it’s so viral that there are a lot of incorrect recipes out there,” says Jules, the creator of the YouTube channel Bonni Bakery. Her video “How to Make Dubai Chocolate Bar” is one of many recipes recreating this beloved treat. With over 84,000 views, it’s clear that chocolate lovers around the world did not want to miss out.

But how good can an authentic Dubai Chocolate Bar be? It turns out the only way to get the full experience is through high quality (expensive) ingredients. To that end, ingredient substitutions don’t create the same result.

Dubai Chocolate Bars contain cocoa, an ingredient that is available internationally. However, the candy bar is filled with ingredients found in the Middle East. Considering the rising price of chocolate and imported ingredients like kataifi, making the dessert at home is the most affordable option.

The process of creating the Dubai Chocolate Bar starts with melted chocolate. Like most chocolate bars, the melted cocoa gets poured into molds for 1tempering. In Turkey, Bolçi Chocolate Factory produces millions of bars with automated systems and heated molding trays. This method doubled the company’s production capabilities.

Bolçi Chocolate Factor’s product is made with more pistachios than their competitors. Other factories make the viral bar with smaller amounts of key ingredients which weakens the flavor, but saves on production cost. In North America, many of the Dubai Chocolate Bars come from Turkey.

Costco offers an assortment of Dubai Chocolate Bar flavors, including pistachio, hazelnut, and cookie butter. Since the original version is sold exclusively in Dubai, finding imitations at Grocery stores is the easiest way to try this treat, regardless of one’s location. In fact, Lindt sold limited edition Dubai Style Chocolate Bars in 2024. Due to its popularity, the flavor is no longer a limited edition flavor. Now customers can purchase Lindt Dubai Chocolate year-round for $14.99 each.

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With the global popularity of this trend rising since 2023, food companies have been developing menu items inspired by it. Shake Shack launched a Dubai Chocolate Pistachio Shake in 2025, while Crumbl Cookies released a Dubai Style Chocolate Cookie with pistachio cream and kataifi.

Still, importing kataifi and chocolate is expensive. Despite the growing demand for the dessert, ingredient prices continue to go up for several reasons. Kataifi is found in the Middle East, and climate change is an issue that adversely affects the supply of cocoa beans. According to Harvard University, the majority of cocoa is grown in West Africa. When temperatures are no longer ideal, cocoa bean growth may stagnate, which drives up the price. And some countries in the Middle East experienced a pistachio shortage during the height of the TikTok trend. Even so, there is a market for those willing to pay for luxury chocolate bars.

When grocers and fast food chains base their offerings on their customers’ tastes, it’s easier to justify the price. Food businesses understand what their target customers want and tailor the menu accordingly.

A prime example is Lindt. Their best-selling Dubai Style Chocolate Bar is selling at 50% more than the Lindt Classic Recipe Bar. Proving that the right customers are more than willing to pay steeper prices for a gourmet dessert.

The trend may be luxurious in nature, but several people have successfully replicated the flavor profile. In 2025, Inga Lam developed a Dubai Chocolate recipe that she shared in a YouTube video with over 135,000 views titled, “I Made The Viral Dubai Chocolate Bar”. Of course, this made Dubai Chocolate Bars more accessible to the average person.

Established Brands, including Trader Joe’s and Costco, have created their own Dubai Style Chocolate Bar or partnered with other businesses to manufacture products for shoppers. The novelty of this viral food trend appeals to many. Because this dessert exposes people to exciting flavor profiles and textures that they can’t get enough of, it’s safe to say the Dubai Chocolate Bar is here to stay.

Dry.

Bitter.

Mushy.

But, after a decent amount of trial and error I found the best brownie recipe. It’s a treat you can whip up in less than an hour. Cookbook author Sarah Fennel has an easy solution for chocolate cravings.

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With less than 10 ingredients, I successfully made Sarah Fennel’s incredibly rich, fudgy brownie recipe. Just like Ghiradelli the recipe uses chocolate chips to deepen the flavor. This treat is so flavorsome that it doesn’t need frosting. It’s delicious on its own.

How to Make the Brownies from Sweet Tooth

Line a square baking pan with parchment paper. Spray the pan to prevent sticking before adding the parchment.

Recipe success tip: Properly lining the pan makes a significant difference. Sometimes I make what I like to call the “lazy liner”. In a nutshell, you make a “lazy liner” by eyeballing the size of your parchment. It works just fine for quick breads. However, this method creates wonky brownies that are often not square and may adversely affect texture.

Step 1: Melt the butter

In a medium saucepan, melt the butter. Then add cocoa powder to the melted butter and stir. This process blooms the chocolate. Heat activates the cocoa adding richness while emphasizing the decadent flavor of a double chocolate brownie once the chocolate chips are added.

Step 2: Mix, pour, and bake

Mix the sugar with the eggs before adding the other ingredients. Before baking use a spatula to spread the batter into the pan. Check for doneness and bake for one to two more minutes if necessary.

Let the brownies cool for about an hour. Then cover and transfer to the fridge for a few hours. This step is not listed in the instructions, but it helps the brownies set faster.

Before serving, transfer the brownie slab to a cutting board and slice with a chef’s knife.

Here’s My Review

Sarah Fennel, the founder of Broma Bakery, is known for developing classic dessert recipes with nostalgic flavors, like her bakery style Homemade Thin Mints and Giant Frosted Strawberry Poptart. And I can confidently say this recipe is worth making! This one-bowl dessert comes together easily. It took less than an hour to make the batter. I also used her handy conversion charts to measure the ingredients by weight which made the process faster and left fewer dishes.

These fudgy brownies set beautifully after chilling in the fridge. However, if you need the gooey factor to enjoy your brownies you can skip it.

Overall, the Crackle-Top Brownies are rich, slightly salty, and deeply satisfying. Because they’re so indulgent, you can eat one and feel fulfilled. While the chocolate chips add crunch, you can add a pinch of flaky sea salt if you prefer to deepen the sweet and salty flavor. So far I’ve made this recipe three times!

I stored my brownies in Ziplock bags so I could freeze a few for later. You can store them in an airtight container at room temperature. This is the perfect last-minute treat for weeknights.

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“There’s no sugar coating it: cleaning sounds boring, but once you get down to it, it’s very rewarding — what’s more, if it’s done properly, it will last.” Mary’s Household Tips & Tricks by Mary Berry (Berry, 2017)

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A few weeks ago, I borrowed Mary Berry’s Household Tips & Tricks from the library. Since I’m familiar with Mary Berry as a judge on TV, I was surprised to learn she had books on housekeeping, gardening, and cooking. After reading the table of contents, I knew this was the spring cleaning motivation I needed. I was impressed by the wealth of information inside this book. Including helpful tips such as:

• Working with nonprofits, thrift stores, and recycling programs to remove junk from your home sustainably.

• Details on how a pharmacist can assist with organizing your medications by time of day.

• Techniques for removing hard water deposits.

• Cleaning windows and glass without leaving streaks or lint behind.

I actually read the Cleaning & Configuring Your Home section in disbelief. Mary Berry had a very colorful life. Attending Bath College before enrolling in a housewifery course at Pau in south-west France.

Housewifery school?!

This explains her poise.

Her polished, put together presence extends to her home as well. The photos of sparkling sterling silver and tidy spaces capture her classic style.

Kitchen Reset

Before reading, I had already seen Mary Berry appear on the ‘Great British Baking Show’ and ‘Britain’s Best Home Cook’. However, I knew nothing about her culinary origins. Her techniques and finesse. Her classical culinary training from The Cordon Bleu in Paris paired with home economics course at Bath makes her an excellent teacher. With every expert tip in the book, I gained insight into Mary Berry’s kitchen know-how and philosophy for creating a sustainable kitchen.

For Mary, kitchen know-how is making the most out of food that’s already in your refrigerator. Proper labeling and storage are a part of that.

My favorite tips for proper space utilization and storage are:

• Get a tall refrigerator if you have a small kitchen.

• Store ingredients with pungent odors inside an air-tight container instead of a bag. This prevents nearby food from absorbing strong odors.

Strategic ingredient storage extends shelf life and improves quality.

1. Spices are best stored in a cabinet away from sunlight.

2. Keep potatoes and garlic in a 1larder.

3. Store spices in a dark place to maintain their flavor.

Another crucial tip is to label containers after decanting dry ingredients with the expiration date and ingredient type to prevent allergic reactions or illness. For example, instead of flour, write gluten-free or almond flour.

Cleaning and Configuring Your Home

This book is more than a guide on cleaning and decluttering. In fact, it teaches you how to make smart, sustainable choices. It’s clear that Mary Berry is very conscious about reducing waste and removing unwanted items from the home in a way that doesn’t harm the environment. For instance, she recommends bringing expired prescriptions to the pharmacy for proper disposal.

Mary Berry shares excellent shopping tips for setting up your bathroom. When it comes to shopping, choosing the best shower curtains and non-slip shower mats are essential. Both should be machine-washable to prevent mildew. Plastic shower curtains are ideal because they can withstand consistent exposure to moisture.

What’s more, grouping similar bathroom cleaning products in a bin is sound advice. Along with her tips for preventing black mold and removing limescale.

Mary’s Household Tips & Tricks takes a different approach to organizing. Instead of focusing on aesthetics, she gives you steps that make life easier. There are plenty of home organization books, but this one has easy projects for different areas of the home, making the process approachable. For this reason, I knew her decluttering method would work for me.

I worked on small projects. For example, 2unhauling books I will never read. Finding recipes for ingredients that will expire in the next two months. These are just a few easy ways to create space and reduce waste.

Adopting Mary Berry’s strategy for using unusual places for storage is helpful. For instance, an empty coat closet can store home appliances (vacuums, mops, etc.). You can determine if a space is best for vertical or horizontal storage solutions. Utilizing space wisely prevents clutter from building up. a small space is perfect for end tables, 3book spines, and floor lamps.

I hope you found some spring cleaning motivation or something that makes cleaning your home easier.

If you started a spring cleaning project, feel free to share it. Have you noticed a positive difference? And if you are trying something new, do you think it will make the space work better for you?

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The English proverb “April showers bring May flowers” has never felt truer. Despite the beginning of spring feeling like the start of summer with a week-long heatwave, April brought rain, wind, and plenty of sunshine. If you like to buy packaged treats at your local supermarket, I have some homemade options to choose from.

• I love to savor this lime ice cream all year long, but especially during the spring.

• Or try my other recipes, including no churn orange ice cream and chocolate Oreo ice cream!

  I also love using fresh produce. Especially, avocados and peaches.

• Currently, a favorite recipe of mine is this wild blueberry smoothie. Quick, easy, and delicious.

• I also have a roundup with recipe recommendations for citrus lovers (and those who dislike chocolate), including Persian love cookies and kid-friendly desserts!

If you’ve tried one of my recipes, let me know what you think!

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The cake is straightforward in its method. However, you must do a good job preparing the pan. Not doing this properly puts you at risk of the sponge getting stuck or crumbling from a weak foundation and inevitably falling apart. Realistic cakes are not last-minute desserts that you can whip up in an hour. Success is in the details.

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Recreating the Williams Sonoma Bunny Cake in My Home Kitchen

I’m breaking down my experience making this 3D Cake. Including the challenges I experienced along the way. Read on to see how I patched up cracked bunny ears and narrowly avoided overdeveloping the gluten.

Here is the link to the full recipe. The Williams Sonoma Test Kitchen updated the ingredients for their Easter Bunny Cake. Now the batter includes less sugar, eggs, and flour. Since butter is an additional source of fat in the cake batter, reducing the number of eggs makes sense.

Tools

• Digital scale

• Cooling rack

• Baking spatula

• Serrated knife

• Icing spatula

• Small strainer

How to Grease and Flour Cake Pans

One of the benefits of preparing the pan first is that the cakes slide out easily. We’ve all experienced that nightmare in the kitchen.

The one when you get caught up in the process and pour the batter before lining it. Of course, baking the cake this way is a guaranteed fail.

Ugh!

I’ve been there. Wasting time and ingredients is frustrating. Before working on the batter, it’s best to focus on preparing your pan to prevent sticking.

• Since the Easter cake pan is made with grooves and ridges, it’s best to use a few tablespoons (I used four tablespoons) of melted butter along the inside of the pan.

• Then sift an even coating of flour over the surface. Turn the pan over the sink and tap out the excess.

After taking the cake out, there may be small cracks. These spots can be easily covered up with frosting or edible decor.

The Batter

When making cakes with room-temperature butter and all-purpose flour, I have a habit of over-mixing the batter. However, the instructions note that the mixer should be on low when adding the dry ingredients. This is crucial for baking a delicate yet stable cake with a tender crumb.

The first step is to sift the dry ingredients over a sheet of wax paper.

Since it’s 2026, not 1926, I whisked the dry ingredients in a mixing bowl.

Once the sugar dissolves into the butter, the eggs must be added one at a time. I like to crack the eggs into a liquid measuring cup. The spout allows you to pour one egg at a time, beating until all of the eggs are incorporated.

After the dry ingredients are added in three additions, you’re supposed to alternate with the milk. But I completely forgot about the milk (another justification for mise en place).

In an effort to prevent the gluten from over-developing. I set the stand mixer to low and added the milk, mixing until it was no longer splashing out of the bowl. Then I mixed it by hand. Luckily, this created a smooth batter without gluten streaks.

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Tips for Making a 3D Cake

Here are a few tips and visual demonstrations of the last few steps:

• The recipe says, “Spoon the batter into the prepared pan, filling each well about 3/4 full, and spread the batter so the sides are slightly higher than the center.” I managed to do this by equally distributing the batter into each well and spreading it out with a baking spatula.

• Once baked, cooling the cake for two hours is an essential step. Inverting the pan on the cooling rack was mildly terrifying. This pan is heavy. One of the egg cakes flew out after inverting the pan. Despite a few cracks, none of the cakes split.

• Considering the bunnies had cracks along the ears, I didn’t want to risk cutting them in half (this has happened before) by leveling them at room temperature. Instead, I wrapped the cakes with plastic wrap and froze them before leveling.

• Here’s where I went wrong. I did not read the instructions after this point. I leveled them by eye, and instead of having two bunny halves that fit together like puzzle pieces… I had two bunny halves standing side by side. Had I read the instructions in their entirety, I would have put the cakes back into the pans to level off the excess. Doing so would create the illusion.

Buttercream

The original buttercream recipe called for seven cups of confectioners’ sugar.

Seven cups!

Instead, I deviated from the original recipe and used ’s American Buttercream from Zoë Bakes Cakes.

To be fair, a batch of frosting made with seven cups of confectioners’ sugar is reasonable if you’re piping a detailed fur coat. However, I dusted the outside of the cake with confectioners’ sugar as pictured.

Even though this recipe made less buttercream than Williams Sonoma’s, I had leftover frosting. So I transferred it into a container and froze the rest of the buttercream (saving the rest for lemon blueberry cupcakes). François’s light, creamy buttercream is made with almond extract and a good amount of vanilla, which pairs nicely with the tender sponge.

If you really love vanilla buttercream, frosting the outside is ideal. Since American Buttercream has a 1:2 ratio (one part butter, two parts confectioners’ sugar), it’s sweeter than other frostings. However, this will be cloyingly sweet for some. Another option is to cover the bunny cake in dark chocolate ganache.

Buttercream thrives in mild temperatures. Assemble this cake on a cool day to keep the frosting stable.

My Version of the Williams Sonoma Bunny Cake

In the end, this is when things took a turn. At this point, I stopped referencing the instructions and leveled the cake by eye. Of course, this resulted in two bunny halves side by side.

To level the cake, the recipe requires you to “return both halves of the bunny and both halves of the egg to the pan. Level all four cakes by using a serrated knife to gently saw off any portion of the cake that rose above the edge of the pan.”

So did I make a 3D bunny cake better than the Williams Sonoma Test Kitchen?

TLDR

I attempted to replicate the Williams Sonoma Bunny Cake using a Nordic Ware pan. I also adapted some recipe steps. Key takeaways: Greasing the pan thoroughly is crucial, avoiding over-mixing, and leveling the cake is tricky. Especially if you don’t read the entire recipe. I swapped the buttercream recipe, after deciding against the original recipe with seven cups of confectioners’ sugar, and learned that assembly works best with proper leveling. Despite a few mistakes, the bunny cake was light with a tender crumb, but the halves didn’t fit together as intended.

Hi everyone!

Seasonal produce is in some of the best recipes — rhubarb pie, blood orange salads, strawberry shortcake, and poached pears.

Crisp.

Juicy.

Sweet.

I think everyone should partake in cooking with the best fruits and vegetables nature has to offer.

Savory new potatoes, juicy plums, salty pistachios, and fresh carrots (just in time for Easter!) sprout from the soil, nourishing our bodies with the vitamins we need the most.

The beginning of spring is when produce hasn’t quite reached its full potential. We can look forward to the promise of blood oranges, but unlike fall, seasonal harvest during spring isn’t as memorable. Last year, I missed out on rhubarb and couldn’t make my favorite strawberry rhubarb crisp recipe (it’s lick the bowl clean good).

After forgetting about even more seasonal produce, I managed to find a solution.

Now is the time to give overlooked produce the attention it deserves.

Last summer I created a seasonal produce chart. As it turns out, its an incredibly useful tool for making homemade meals with the highest quality produce. The greatest benefit I get from cooking with fruits and vegetables in season are:

• They are more affordable. Stores don’t have to purchase these items from another country.

• Provides the best flavor and quality when they’re at their peak.

But back to spring and it’s greatest hits. Blueberries give our bodies a much-needed immunity boost after flu season. Blueberries are added to breakfast, dessert, and even drinks. And when blended together with a splash of lime and wildflower honey, you get a homemade smoothie plus savings from skipping the smoothie bar.

Scroll to the serving and storage section to download the printable version of this recipe.

Wild Blueberry Smoothie

Ingredients

• 1 sliced, frozen banana

• 1 cup (120 grams) wild blueberries - fresh or frozen

• 1/2 cup (120 grams) plain yogurt

• 1 teaspoon lime juice

• 1/2 tablespoon wildflower honey

• 1/2 cup (120 ml) milk - plant-based milk is fine. I use oat milk

Instructions

Add all ingredients to a high-powered blender: blueberries, banana, yogurt, lime juice, honey, and milk. You can put in optional add-ins to your smoothie if you’d like. Blend until smooth, adding more milk for a thinner consistency, if preferred. Taste and add more honey if necessary. Pour into glasses and enjoy! Serves 1.

Serving and Storage

• This recipe serves 1, but it can easily be doubled.

• Serve immediately or store it in the fridge, covered, for up to 12 hours.

Wild Blueberry Smoothie Recipe

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Here are a few of my favorite cookbooks with loads of recipes featuring seasonal harvest.

Buy a copy of Meike Peter’s cookbook here, find it at Half Priced Books, or check it out from your local library.

Last month, I shared a few cooking tips, an overview of a chocolate cheesecake recipe from my Cookbook Creations series, and the best places to find major deals on home and kitchen appliances. I noticed a recurring pattern here: feedback on these posts was comments sharing how readers learned something new from my deep dives and guides.

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Today, I’m featuring three popular kitchen tools and a free guide for saving money with refurbished items. Whether you need to replace, upgrade, or add a new kitchen tool to your collection, you get the information, no research required.

If you have a small kitchen, space-saving equipment is a must (even better if it has more than one purpose). I’ve listed the best immersion blenders with recommendations from culinary experts. Along with my personal kitchen hack for substituting a food processor in a pinch.

Here are a few options:

• Go cordless. Click here and scroll down to “What Immersion Blender Should I Buy?” for suggestions from culinary experts.

• Take up less space. An immersion blender is tall and takes up less space in your cabinet. Great for apartments or kitchens without a kitchen island or additional storage space.

Start using an electric food chopper: This year, I started using my mini electric food chopper as a substitute for my food processor (since it broke). Click here to see how well it crushes graham crackers for a graham cracker crust.

Shop smart and save with the best refurbished products.

If you’re shopping for a new kitchen appliance and you’re frustrated by increasing prices, you’re shopping in the wrong places.

Unless you need something simple like a wooden spoon, buying new isn’t always in your best interest (or your wallet’s). Refurbished products are overlooked, but imagine paying 50% less for that shiny new mixer.

A $650 item is now $325.

Still not convinced?

If you’re still wondering if refurbished products are good? Click here for resources that will help you learn how to save up to 50% off top home and kitchen appliances today.

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Click here for a full list of shopping and cooking tips.