Soft peanut butter cookies with Nutella and chocolate chips. Fresh and warm from the oven in about 1 hour.

8 buttery layers of cake separated with lemon curd and blackberry Italian meringue buttercream. Spring on a plate.

Rich, tender cream biscuits stuffed with smoked gouda, bacon, and jalapeños, are slightly crisp on the outside, pillow-soft on the inside.

Buttery shortbread cookies overflowing with chocolate, sour cherries, apricots, peanuts, and pistachios.

Two layers of tender olive oil cake and a thick layer of lemon mascarpone cream for a cake that’s rich but not cloying.

Blueberry sauce is swirled into tender butter cake and topped with a generous layer of New York style crumbs.

Buttery, flaky pasty filled with creamy amaretto custard, and topped with fresh blackberries. Can be made days in advance.

These giant chewy oatmeal raisin cookies are comfort food at it’s best – thin, chewy, sweet and buttery, with a hint of spice and almonds.

Rich chocolate muffins studded with mini chocolate chips.

Two-bite mini éclairs bursting with butterscotch pastry cream and covered butterscotch sauce.

Tender little cakes topped with pineapple slices and tart cranberry sauce, dripping with butter and brown sugar.

Mini coconut cakes with coconut maple Italian meringue buttercream.