I was working on a banana cereal-milk mousse recipe for another dessert and got tired of storing the leftovers in Tupperware.

So, in an effort to avoid that problem, I made the extremely practical decision to design an entirely new dessert around the excess mousse. 😅🫠

But I kind of love how these turned out, so… yay for questionable problem-solving.

They’re malted cornflake tart shells filled with the finalized banana cereal-milk mousse, then topped with malted caramel cornflake clusters, banana chips, and white chocolate milk splashes.

Recipes + templates are on my blog if anyone wants them:
https://www.theinspired.network/blog-layer-by-layer/saturday-morning-cereal-tarts

This is a cake I have made for my Pole instructor.

She coming out the other side of a messy divorce, which she's better off for going through.

Chocolate brownie cake with chocolate buttercream to be indulgent, the coloured icing is plain. Fondant flowers for a splash of style. The design is an edible cake topper with a lemon icing layer to stick it down. The colour choices are the ones used in her studio artwork.

Personally I am very proud as its been a long time since I last decorated a cake.

1. CCC with chocolate ganache & peanut caramel
2. CCC with chocolate ganache, pistachio cream & roasted pistachios
3. Lemon white CC with cream cheese & blueberry jam

Edit: CCC= chocolate chip cookies

There are three layers of mousse; but as it turns out all these flavors have somewhat of the same color.

Some recent stuff. All simple, all delicious.

Shortbread jam bars, chocolate mousse cake, vanilla confetti cupcakes, nanaimo bars (Not technically baking but close enough), and the best snickerdoodles I've tried.

Happy to share recipes if anyone would like them.

For all my years of cooking , I have been a lifelong experimenter. Thinking I was bring creative, have instead had some serious kitchen disasters because either I didn't know how to pair or match flavors.

This has been a great encyclopediac resource for not only baking but has also improved my cooking, too. Wish it was written decades earlier when I was a teen because I would have been $pared time$ of embara$$ing failed baking experiment$.

This book shows what item flavor profile goes good with another, in spices, fruits, liquors, etc, but the flavors that go even better with that listed flavor are written in bold italics

Ex: CHERRIES

are ok with pecans or pistachios but goes better with coconut, yet best with ALMONDS

are ok with figs or melon but are better with apricots

are ok with allspice or cloves but goes better with cinnamon

goes better with caramel yet best with DARK or WHITE CHOCOLATE

are ok with rum but go better with brandy, cognac or Grand Marnier, yet best with CHERRY KIRSCH

served with honey cinnamon ice cream:)

Unfortunately they’re not winning any beauty contests but that’s ok!! I shaped everything by hand and that took… a while…

If ur curious, the recipe is the soft sugar cookies by Sally’s. Follow the recipe as it states. Frozen for two hours ON the baking tray btw!! Putting them in the oven on a cold tray helps them retain their shape!! Makes about 10-11 critters, but some of the dough was sacrificed to my mouth and for a test bake so I knew how long to bake them :) https://sallysbakingaddiction.com/best-sugar-cookies/#tasty-recipes-67590

Made this during Mother’s Day and it was a big hit, so I decided to make it again for my sibling’s future in laws!

Learning that it’s possible to freeze my cookie dough was the best thing i’ve learned this year.
Made a fresh batch as the last one evaporated from how good they were😋

I am an avid home cook but have not done very much baking at all. Recently saw a food post in my feed with recipe and technique for making these buns. I was inspired to give them a shot mainly because the technique appealed to my OCD cooking tendencies. Overall, I was pretty happy with the finished product. Learned some things along the way that I will definitely improve upon next time. My kids thoroughly enjoyed them so count it as a win.

Recipe at:

https://tarateaspoon.com/easy-lemon-bars/#recipe

It has flaws, just like I do… but man, the creaminess is just perfect, and the caramelised/burnt bit only rounds the flavor even more. Really easy to make, too!

Another approved recipe by my picky extended relative.

Recipe: https://www.recipetineats.com/basque-cheesecake/#recipe

Took years to get it down, but can push these out pretty quickly now! Love experimenting with flavors

I made these sugar cookies with royal icing for the clinical team at my IVF clinic and gave them on the day of my egg retrieval. I was a bit self conscious because my frosting skills could use some work, but all of the nurses and doctors lost their minds over the gesture and scientific accuracy 😆. I got messages in my patient portal for days afterwards. It was a good feeling to give a small token of appreciation to a group that has helped me so much over the past year.

Cookie recipe I always use: https://sallysbakingaddiction.com/best-sugar-cookies/

I think the butter was still a little too warm when I creamed it with the sugar + I had no fancy salt to garnish but they taste amazing ✨

It turned out super moist and delicious. I toasted my pecans and toasted the coconut that I used to decorate the outside! Also I know there’s nothing remotely Italian about this cake. It’s definitely one of those southern recipes with a misnomer like “German Chocolate” cake lol

https://sugarspunrun.com/italian-cream-cake/

Does anyone have any experience with doing this for a wedding? I am a wedding cake designer and have been getting several requests for tiramisu in different forms lol

I am pleased to see they make stackable glasses that fit together for champagne tower purposes, so that makes me feel better about them not falling over.

Any advice on transport or any other issues you had to work out? I would like to chill them until the last minute and am toying with the idea of letting the caterers stack the tiramisu tower if it is easy enough.

Thanks for your experience and expertise!

my favorite brownie recipe with chocolate chips and biscoff cookies mixed in, then a layer of biscoff cheesecake batter, then dollops of biscoff and more chips and cookies to top!!

next time i will have to add significantly more biscoff though because the flavor wasn’t really as strong as i would’ve wanted (but maybe it was hidden/competing with the intense chocolate flavor??) 🤔 still happy with how it turned out and snuck myself two pieces before giving to my sister (i promised i’d bake her something) 😋