Mini cork donuts filled with caramel, baked in mini popover pans.

A sweet bread dough gets the bostock treatment–vanilla syrup, apricot jam, frangipane, sliced almonds and a dusting of icing sugar.

These pistachio green tea muffins have hints of espresso, cinnamon, and citrus, and topped with white chocolate and Matcha “moss”.

Pistachio Madeleines

This is a heart shaped guava poppy seed cake with a guava lemon glaze. For your sweet heart. Vegan, too!

A versatile sweet yeast bread with espresso powder, chopped pecans, and two kinds of chocolate–milk and bittersweet–in the dough.

From Amelia Simmons’ 1796 cookbook, American Cookery, these cookies have a strong coriander flavor, and great for dunking in coffee!

Christmas tree-shaped fougasse, made with bread flour, brown butter, candied fruit, pecans, and peal sugar.

A snazzy little spelt flour cookie using Benedictine liqueur, spelt flour, brown butter, and ground cinnamon, nutmeg, and cloves.

Surprised that cherry tomato season is still in effect? Celebrate fall with a cherry tomato upside down spice cake.

Simple, yet elegant, and perfect with a scoop of vanilla bean ice cream or whipped cream!

Great ingredients–whole wheat flour, dates, tahini, flax seeds, coconut oil and black sesame seeds–make for a great cookie! Vegan too!