Ingredients 2 cups all purpose flour (240 grams) 1 tsp baking soda ½ tsp salt ½ tsp cinnamon ½ cup unsalted butter softened (114 grams) ¾ cup light or dark browns sugar (160 grams) 2 large eggs at room temperature 3-4 overripe bananas mashed (1 ½ cups) ⅓ cup sour cream (80 grams) 1 tsp vanilla extract Cream Cheese Filling 8 oz cream cheese 1 large egg room temperature ¼ cup granulated sugar 2 tbsp flour Instructions Preheat oven to 350 F. Lightly grease a loaf pan, then line

Ingredients Filling ⅔ cup light brown sugar (147 grams) ¼ cup flour 2 tsp cinnamon Streusel ¾ cup all purpose flour ½ cup light brown sugar (110 grams) 2 tsp cinnamon ¼ tsp salt 6 tbsp cold cubed unsalted butter Cake 1 ¾ cup all purpose flour (210 grams) 2 tsp baking powder ½ tsp salt 10 tbsp softened butter (140 grams) ¾ cup granulated sugar ¼ cup light brown sugar (53 grams) 2 large eggs (room temperature) ⅔ cup sour cream at room temperature (160 grams) 2 tsp vanilla extra

Ingredients Buckle 2 cups all purpose flour (240 grams) 2 tsp baking powder ½ tsp salt ¾ cup light brown sugar (160 grams) Zest of one lemon 6 tbsp softened unsalted butter (84 grams) 1 egg (room temp) ½ cup 2% of whole milk 1 tsp vanilla extract 2 cups fresh or frozen blueberries Streusel ½ cup all purpose flour (60 grams) ¼ cub light brown sugar (53 grams) 2 tbsp granulated sugar 1 tsp cinnamon 4 tbsp cold cubed unsalted butter Instructions Streusel In a bowl, stir together

Ingredients 2 cups all purpose flour (240 grams) 2 ½ tsp baking powder 1/2 tsp salt 2 tbsp sugar ½ cup cold grated butter 3/4 cup buttermilk + more as needed (240 ml) ¼ cup thick fruit jam, preserves, or sauce (strawberry, peach, blueberry, raspberry, cherry) Icing (optional) ½ cup powdered sugar 1-2 tbsp heavy cream or milk ¼ tsp vanilla extract Tiny pinch of salt (optional) Instructions Preheat oven to 425 degrees Cube your butter and freeze for 15 minutes. In a food proces

Ingredients 2 cups all purpose flour (240 grams) 2 ½ tsp baking powder 1 tsp salt 1 tbsp sugar ½ cup cold grated butter 1 cup milk + more as needed (240 ml) Instructions Preheat oven to 425 degrees Cube your butter and freeze for 15 minutes. In a food processor, add in the flour, baking powder, sugar, and salt, then pulse a few times to mix. When the butter is ready, place the butter into the food processor and pulse until a coarse mixture has formed, and the butter is in sma

Ingredients 1 cup warm milk (110 degrees) 2 ½ tsp active dry yeast ½ cup granulated sugar (100 grams) 6 tbsp melted unsalted butter + more room temp butter for the bowl 1 egg 2 egg yolks 1 tsp salt 1 ½ tsp vanilla extract’ 4 cups all purpose flour (480 grams) Topping ¾ cup light brown sugar (160 grams) ½ cup unsalted butter ¼ cup maple syrup ½ tsp salt 1 ½ cup chopped pecans (160 grams) Filling ½ cup light brown sugar (106 grams) 2 tsp cinnamon 4 tbsp melted unsalted butter I

Ingredients 1 ¾ cup all purpose flour 1 cup dark brown sugar (granulated sugar also works) (213 grams) ⅔ cup cacao powder ¾ cup unsalted butter (room temperature) (170 grams) 1 tsp baking powder ½ tsp baking soda ½ tsp salt 1 tsp vanilla extract 1 egg (room temperature) ½ cup buttermilk ¼ cup coffee (milk can be substituted) Filling ¾ cup unsalted butter (room temperature) 1 cup powdered sugar 1 ¼ cup marshmallow fluff (190 grams) 1 tsp vanilla extract Instructions Preheat th

Ingredients 6 tbsp cold butter + 3 tbsp melted butter 4 eggs (room temperature) 1 ½ cup all purpose flour 1 ½ cup whole milk (room temperature) 3 tbsp sugar ½ tsp salt Instructions In a blender, add in the eggs, all purpose flour, whole milk, and salt, then blend until smooth and there is some froth at the top. Add in 1 tbsp of melted butter, then blend once again until smooth. You can either bake now, or let the batter rest for 30 minutes or up to 3 days in the fridge (creat

Carrot cake is a timeless dessert, beloved for its warm spices, moist texture, and the slight crunch of nuts or sweetness of raisins. This version takes everything you love about carrot cake and elevates it with thoughtful ingredient pairings and simple techniques to guarantee success every time. Why This Recipe Works Dry Ingredients: All-Purpose Flour (2 cups) : Provides the structure for the cake while keeping it soft and tender. Granulated Sugar (1 cup) : Adds sweetness an

Pistachio Cake , a delightfully nutty dessert that pairs the natural flavor of pistachios with a moist, tender crumb. This recipe enhances the cake’s texture and flavor with simple techniques and a luscious cream cheese frosting. Using one of the most underrated baking ingredients, we can make a delicious cake that rivals any bakery, and acts as a perfect sweet treat to end your day. Why This Recipe Works Dry Ingredients: All-Purpose Flour (2 cups): Provides the base structu

Ingredients 1 parbaked pie crust (above, page #) 4 large eggs ½ cup heavy cream (120 ml) ½ cup milk (whole or 2%) (120 ml) ½ tsp salt ¼ tsp black pepper 1 cup shredded gruyere cheese 1 cup diced ham Instructions Preheat oven to 350 degrees F In a pan, sear your ham cubes so that they are browned. Set aside, pat dry, and let it cool down. In a bowl, whisk together the eggs, heavy cream, milk, ham, salt, black pepper, and gruyere cheese. Pour the mixture into the par-baked pie

Ingredients 1 fully cooked pie crust (above) ⅔ cup granulated sugar ¼ cup cornstarch ½ tsp salt 2 cups whole or 2% milk (no fat-free or skim milk) 1 cup heavy cream 4 egg yolk 2 tbsp butter 1 ½ tsp vanilla extract 5 oz (+ more for topping) finely cut dark chocolate 3 oz (+ more for topping) finely cut milk chocolate Whipped Cream 1 cup cold heavy cream 2 tbsp granulated sugar 1 tsp vanilla extract Instructions Pour cornstarch, salt, and sugar into a bowl and mix well. In a se

Ingredients 1 parbaked pie crust (above) 1 15 oz can of pumpkin puree 1 12 oz can of evaporated milk ¾ cup light brown sugar (160 grams) 3 eggs + 1 egg yolk (room temperature) ½ tsp cinnamon ½ tsp ground ginger ½ tsp salt ¼ tsp nutmeg ⅛ tsp ground cloves ⅛ tsp ground black pepper Instructions Preheat oven to 425 degrees Place the par-baked pie crust into a baking dish, then place the dish onto a rimmed baking she In a large bowl, whisk together the sugar, cinnamon, ginger, sa

Ingredients 1 fully baked pie crust (above) Filling 2 ½ pounds granny smith apples 2 pounds McIntosh apples 4 tbsp butter ¼ cup granulated sugar ¼ cup light brown sugar (53 grams) 1 tsp cinnamon ⅛ tsp nutmeg ½ tsp salt ½ cup heavy cream Crumble 1 ¼ cup all purpose flour ½ cup light brown sugar (106 grams) 1 tsp cinnamon ½ tsp salt ½ cup butter melted (one stick) Instructions Crumble In a bowl, mix the all purpose flour, light brown sugar, cinnamon, and salt. Add in the melte

Ingredients 2 ½ cup flour 1 cup of butter (two sticks) (cut into small cubes and frozen) ½ tsp salt 6-10 tbsp ice water Instructions Add half of the flour and salt into the food processor. Pulse 2-3 times to mix well. Then, add in half of your cubed butter and begin pulsing once again. Once the mixture begins to look crumbly and sandy, add in the remaining flour and butter. Once the mixture is back to a crumbly state and the butter is less than pea sized, begin feeding in one

Ingredients 2 cups all purpose flour (240 grams) 6 tbsp dark brown sugar (80 grams) ½ cup frozen butter cut into cubes ½ tsp allspice (maybe adjust) ½ tsp ginger ½ tsp cinnamon ¼ tsp nutmeg ¼ tsp cloves 2 ½ tsp baking powder ½ tsp salt ½ cup (+ more for brushing) heavy cream (cold) 1 egg 1 +¼ tsp vanilla extract ½ cup powdered sugar 1-2 tbsp milk Instructions In a food processor, add in the flour, sugar, baking powder, allspice, cinnamon, ginger, nutmeg, cloves, and salt

Ingredients 2 cups all purpose flour (240 grams) 6 tbsp sugar ½ cup frozen butter cut into cubes 1 tbsp lemon zest (optional) 2 ½ tsp baking powder ½ tsp salt ½ cup (+ more for brushing) heavy cream (cold) 1 egg 1 tsp vanilla extract 1 cup blueberries Instructions In a food processor, add in the flour, sugar, baking powder, and salt. Pulse to mix well. Add in the cubed and frozen butter and continue pulsing, stopping when the mixture forms a crumbly dough. Pour the mixture i

Ingredients 2 ¼ cups all purpose flour (270 grams) 1 tbsp baking powder (12 grams) ¼ tsp baking soda (2 grams) 1 tsp salt 7 tbsp butter (cold, preferably frozen) (98 grams) ¾ cup (76 grams) + 2 tbsp buttermilk 2 tsp sugar (8 grams) Instructions Cut your butter into cubes, then place into freezer for 15-20 minutes Preheat oven to 425 degrees In a food processor, add the flour, salt, baking powder, baking soda, and sugar. Pulse to mix well. Add in the frozen cubed butter and pu

Honey Butter ½ cup unsalted butter (1 stick) (112 grams) 3 tbsp honey (63 grams) ¼ tsp salt Let butter come to room temperature. In a bowl, thoroughly mix butter, honey, and salt until well incorporated (standmixer optional) Enjoy now, or store in the fridge for 1-2 months Brown Sugar Cinnamon Butter ½ cup unsalted butter (1 stick) (112 grams) ¼ cup dark brown sugar (53 grams) ¼ tsp cinnamon ¼ tsp Let butter come to room temperature In a bowl, thoroughly mix butter, honey,

The past Sunday, the Wood Street Meal Project had its fifth meal distribution event. This week, I prepared orange chicken, steamed rice,...