These chocolate pepper matcha cookies were different from any cookie I’ve ever had, in the best possible way.

The Daring Bakers make stollen. This bread was so good I will be making it all year long.

I found out how to make these chocolate whoopie pies filled with peppermint cream cheese frosting with and without cracks.

I’ve found the perfect ingredient to render all baked goods chewy. These brownies are now perfect.

These pretzels were so perfect I made them the subject of my English assignment and wrote a sonnet about them.

The Daring Bakers make doughnuts! I made rosewater, chili-chocolate, buttermilk, and pumpkin ones.

Chocolate crinkle cookies- they’re chocolaty, chewy and moist, and require minimal effort!

Layers of sweet, buttery dough filled with a cinnamon sugar mixture and topped with a cream cheese icing.

The Daring Bakers make decorated sugar cookies!

Delicious summery peaches layered between nutty and toasty shortbread are the perfect end to summer.

My version of Dorie’s Perfect Party Cake: layers of raspberry curd and fluffy cake layers adorned with chocolate butterflies.

Find out what I used to insulate the basil ice cream in my baked Alaska.

These devil’s food cupcakes have a light, airy crumb, and deep chocolaty undertones. They are perfect paired with a rich chocolate glaze.

My favorite ice cream ever: panforte ice cream served alongside gingersnaps.

The Daring Bakers make Swiss roll ice cream cakes.

My favorite chocolate chip cookies. They’re crisp around the edges and chewy in the middle.

Deliciously fragrant lemon ice cream sandwiched between two gingersnaps.

These beautifully cracked gingersnaps have become my new favorite.