This gorgeous chocolate babka from Alice Medrich is one of my favorites. Although it takes 2 days to make, it’s absolutely worth it!

These brownies use Alice Medrich’s recipe as the base. We add two different cream cheese swirls on top for a fun, camouflage effect.

This gorgeous pain au raisin recipe comes to us from Joanne Chang of Flour Bakery. It’s just as good as the ones we tried in Paris!

This French brioche recipe is from famed pastry chef Joanne Chang of Flour Bakery. It makes two loaves, so you can freeze one for later!

This vanilla fudge swirl ice cream has a base from Ample Hills and fudge sauce from David Lebovitz. It’s a match made in heaven!

These baked chocolate mochi donuts are soft, chewy and better than their yeasted cousins! In fact, these might be my favorite donuts ever!

This ice cream is made of my favorite chocolate ice cream base from Ample Hills and chopped up Girl Scouts s’mores cookies.

This crusty white bread is one of the easiest bread recipes I’ve come across and makes two loaves. It makes an AMAZING french toast!

Peanut butter lovers will go crazy for this ice cream. Peanut butter base ice cream is loaded with an addictive sweet & salty munchies snack

Chinese pepper buns (胡椒餅) are a popular street food in Taiwan. Now you can make them at home!

This wonderful chocolate cake is decorated in the style of Kawaii – Japanese for “cute.” I turned my cake into a fun bubble tea character.

This super soft and fluffy Chinese milk bread rivals the kind you’d buy at an Asian bakery. The secret to the fluffiness is tangzhong!

These orange almond blondies offer a fun citrusy alternative to blondies filled with chocolate chips or candy!