Avocado

Strawberry Crunch Cookies
Ingredients:
For the Cookie Dough:
1 cup (2 sticks) unsalted butter
¾ cup light brown sugar, packed
½ cup granulated sugar
1 large egg + 1 egg yolk, at room temperature
2 teaspoons pure vanilla extract
2 ¾ cups all-purpose flour
1 teaspoon cornstarch
1 teaspoon baking soda
½ teaspoon salt
¾ cup freeze-dried strawberries, lightly crushed
For the Strawberry Crunch Topping:
½ cup golden Oreos or vanilla sandwich cookies, crushed into fine crumbs
¼ cup freeze-dried strawberries, crushed into a powder
2 tablespoons unsalted butter, melted
Instructions:
Brown the Butter: In a light-colored saucepan, melt the 1 cup of butter over medium heat. Continue to cook, swirling the pan occasionally, until the butter foams, turns a golden amber color, and releases a nutty aroma. Immediately pour into a heat-proof bowl to stop the cooking, ensuring you scrape all the browned bits from the pan. Allow it to cool for 15-20 minutes.

Prepare Topping: In a small bowl, mix the crushed vanilla cookie crumbs, powdered freeze-dried strawberries, and melted butter until it resembles wet sand. Set aside.

Combine Wet Ingredients: To the slightly cooled brown butter, add both sugars and whisk vigorously for about a minute until combined. Whisk in the whole egg, egg yolk, and vanilla extract until the mixture is smooth and slightly pale.

Combine Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.

Form the Dough: Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just a few flour streaks remain. Fold in the ¾ cup of lightly crushed freeze-dried strawberries until the dough is fully combined. Do not overmix. The dough will be soft. Cover and chill for 30 minutes.

Bake: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop the dough into 2-tablespoon-sized balls. Roll each ball generously in the prepared strawberry crunch topping, pressing gently to adhere. Place dough balls 2 inches apart on the baking sheets.

Bake: Bake for 10-12 minutes, or until the edges are just set and the centers still look soft. The cookies will continue to set as they cool.

Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Honey Bun Pound Cake

Ingredients

For the Cake:

1 cup (2 sticks) unsalted butter, softened

2 ½ cups granulated sugar

5 large eggs, room temperature

3 cups all-purpose flour

½ tsp baking soda

½ tsp salt

1 cup sour cream (or plain Greek yogurt)

1 tsp vanilla extract

½ cup honey

Cinnamon-Sugar Swirl:

½ cup light brown sugar, packed

2 tsp ground cinnamon

For the Glaze:

2 cups powdered sugar

3–4 tbsp milk (or heavy cream for richness)

1 tsp vanilla extract

Instructions

Preheat oven & prepare pan:

Preheat oven to 325°F (160°C). Grease and flour a bundt pan.

Make the cake batter:

Cream butter and sugar until light and fluffy (about 3–4 minutes).

Add eggs, one at a time, mixing well after each.

Mix in honey, sour cream, and vanilla.

In a separate bowl, whisk together flour, baking soda, and salt.

Gradually add dry ingredients to wet mixture, mixing until just combined.

Add cinnamon swirl:

In a small bowl, mix brown sugar and cinnamon.

Pour half of the cake batter into the pan. Sprinkle the cinnamon-sugar mix evenly. Top with remaining batter.

Use a knife to gently swirl through the layers.

Bake:

Bake for 65–75 minutes, or until a toothpick comes out clean.

Let cool in the pan for 15 minutes, then invert onto a wire rack.

Make the glaze:

Whisk powdered sugar, milk, and vanilla until smooth.

Drizzle over the warm cake so it soaks in a little, then add more once cooled for a pretty finish.

Brown Sugar Caramel Pound Cake

Ingredients

For the Pound Cake:

3 cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup (2 sticks) unsalted butter, softened

½ cup vegetable oil

2 cups light brown sugar, packed

1 cup granulated sugar

5 large eggs, room temperature

1 cup sour cream (or plain Greek yogurt)

½ cup whole milk

2 tsp vanilla extract

For the Caramel Glaze:

½ cup (1 stick) unsalted butter

1 cup packed light brown sugar

½ cup heavy cream

1 tsp vanilla extract

Pinch of salt

1 cup powdered sugar (sifted, for thickness)

Instructions

Make the Pound Cake:

Preheat oven to 325°F (160°C). Grease and flour a bundt or tube pan.

In a bowl, whisk together flour, baking powder, baking soda, and salt.

In a large mixing bowl, cream butter, oil, brown sugar, and granulated sugar until light and fluffy (3–4 minutes).

Add eggs one at a time, mixing well after each addition.

Mix in sour cream, milk, and vanilla extract.

Gradually add dry ingredients to wet, mixing until just combined.

Pour batter into prepared pan and bake for 75–85 minutes, or until a toothpick inserted comes out clean.

Cool in pan for 15 minutes, then turn onto a wire rack to cool completely.

Make the Caramel Glaze:

In a saucepan over medium heat, melt butter. Add brown sugar and cook for 2 minutes, stirring constantly.

Slowly whisk in heavy cream, bring to a gentle boil, and cook for 2–3 minutes.

Remove from heat and stir in vanilla and a pinch of salt.

Whisk in powdered sugar until smooth and slightly thickened.

Assemble:

Pour warm caramel glaze over the cooled pound cake, letting it drip down the sides.

Optional: sprinkle with chopped toasted pecans for extra flavor.

Coconut Pineapple Pound Cake

Ingredients

For the Cake:

1 cup (2 sticks) unsalted butter, softened

½ cup shortening (or substitute with butter for richness)

3 cups granulated sugar

6 large eggs, room temperature

3 cups all-purpose flour

½ tsp baking powder

½ tsp salt

1 cup sour cream (or buttermilk)

2 tsp vanilla extract

1 tsp coconut extract (optional, for extra flavor)

1 cup sweetened shredded coconut

Optional: 1 cup well-drained crushed pineapple (if you want pineapple baked into the cake)

For the Pineapple-Coconut Glaze:

2 cups powdered sugar

2–3 Tbsp pineapple juice (reserved from canned pineapple or bottled)

½ tsp vanilla extract

½ cup crushed pineapple (well-drained, optional – for chunky glaze)

½ cup sweetened shredded coconut (for topping)

Instructions

Make the Cake:

Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt or tube pan.

In a large bowl, cream butter, shortening, and sugar until light and fluffy.

Add eggs one at a time, mixing well after each.

In another bowl, whisk flour, baking powder, and salt.

Add dry ingredients to the creamed mixture alternately with sour cream, beginning and ending with flour. Mix until just combined.

Stir in vanilla, coconut extract, shredded coconut, and (if using) drained crushed pineapple.

Pour batter into prepared pan and bake for 1 hour 15–25 minutes, or until a toothpick inserted comes out clean.

Let cool in the pan 15 minutes, then remove and cool completely on a wire rack.

Make the Glaze:

In a bowl, whisk together powdered sugar, pineapple juice, and vanilla until smooth.

If desired, fold in crushed pineapple for a chunky glaze.

Spoon or drizzle glaze over cooled cake.

Sprinkle shredded coconut on top for garnish.

Biscoff Cookie Butter Pound Cake Recipe

Ingredients

For the Cake

3 cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup unsalted butter, softened

2 cups granulated sugar

½ cup brown sugar, packed

1 cup Biscoff cookie butter spread

5 large eggs, room temperature

1 cup sour cream (or Greek yogurt)

2 tsp vanilla extract

For the Cookie Butter Glaze

1 cup powdered sugar

3 tbsp Biscoff cookie butter, melted

2–3 tbsp milk or heavy cream

½ tsp vanilla extract

For the Crumble Topping

1 cup crushed Biscoff cookies (about 10–12 cookies)

3 tbsp unsalted butter, melted

2 tbsp brown sugar

Instructions

1. Make the Cake

Preheat oven to 350°F (175°C). Grease and flour a Bundt or tube pan.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy (3–4 minutes).

Beat in the cookie butter until smooth.

Add eggs one at a time, mixing well after each. Stir in vanilla.

Mix in dry ingredients alternately with sour cream, beginning and ending with the flour mixture.

Pour batter evenly into the prepared pan.

Bake for 55–65 minutes, or until a toothpick inserted comes out clean. Cool 15 minutes before removing from pan.

2. Make the Crumble

Mix crushed Biscoff cookies, melted butter, and brown sugar in a bowl until crumbly.

Spread onto a parchment-lined baking sheet and bake at 325°F (160°C) for 8–10 minutes. Let cool.

3. Make the Glaze

Whisk together powdered sugar, melted cookie butter, milk/cream, and vanilla until smooth and pourable.

4. Assemble

Place cooled pound cake on a serving plate.

Drizzle with the cookie butter glaze.

Sprinkle the baked cookie crumble generously over the top.

Oreo Pound Cake

Ingredients

For the Cake:

1 cup (2 sticks) unsalted butter, softened

½ cup shortening (or replace with butter)

3 cups granulated sugar

6 large eggs, room temperature

3 cups all-purpose flour

½ tsp baking powder

½ tsp salt

1 cup sour cream (or buttermilk)

2 tsp vanilla extract

20 Oreo cookies, crushed (set aside a few larger chunks for texture)

For the Cookies & Cream Frosting:

8 oz cream cheese, softened

½ cup (1 stick) unsalted butter, softened

4 cups powdered sugar

2 tsp vanilla extract

2–3 Tbsp heavy cream or milk (to adjust consistency)

8 Oreo cookies, finely crushed

Optional Garnish:

Extra crushed or halved Oreos on top

Instructions

Make the Cake:

Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt or tube pan.

In a large bowl, cream butter, shortening, and sugar until light and fluffy (about 5 minutes).

Add eggs one at a time, beating well after each.

In another bowl, whisk flour, baking powder, and salt.

Add dry ingredients alternately with sour cream, beginning and ending with flour. Mix until just combined.

Stir in vanilla and crushed Oreos.

Pour batter into prepared pan and smooth the top.

Bake for 1 hour 15–25 minutes, or until a toothpick inserted comes out clean.

Let cake cool in pan 15 minutes, then remove to a wire rack to cool completely.

Make the Frosting:

In a large bowl, beat cream cheese and butter until smooth and creamy.

Add powdered sugar gradually, mixing until combined.

Stir in vanilla and heavy cream until fluffy.

Fold in crushed Oreos.

Spread frosting generously over cooled cake.

Optional Garnish:

Decorate with extra crushed Oreos or whole Oreo halves around the top.

Hawaiian Pineapple Cake

Ingredients

For the Cake:

2 cups all-purpose flour

2 cups granulated sugar

2 large eggs

1 tsp baking soda

1 tsp vanilla extract

1 (20 oz) can crushed pineapple with juice (do not drain)

For the Cream Cheese Frosting:

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

4 cups powdered sugar

1 tsp vanilla extract

2–3 tbsp pineapple juice (from the can, for flavor)

For Garnish:

Fresh pineapple chunks or rings

Instructions

Prepare the Cake Batter:

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large bowl, mix flour, sugar, eggs, baking soda, vanilla, and crushed pineapple (with juice). Stir until well combined. Batter will be slightly thick.

Bake:

Divide batter evenly between pans.

Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Let cakes cool completely before frosting.

Make the Frosting:

Beat cream cheese and butter together until smooth and creamy.

Add powdered sugar gradually, beating until fluffy.

Mix in vanilla extract and 2–3 tbsp pineapple juice for extra tropical flavor.

Assemble the Cake:

Place one cake layer on a serving plate. Spread frosting evenly. Add a layer of pineapple chunks for extra juiciness.

Place the second cake layer on top. Frost the top and sides generously.

Garnish with fresh pineapple chunks or rings.

Chill & Serve:

Refrigerate for at least 1 hour before slicing for best results.

Slice and enjoy your tropical pineapple cake!

Caramel Pound Cake

Ingredients

For the Cake:

1 cup (2 sticks) unsalted butter, softened

½ cup vegetable shortening (or use butter)

2 ½ cups granulated sugar

5 large eggs, room temperature

3 cups all-purpose flour

½ tsp baking powder

½ tsp salt

1 cup whole milk (or buttermilk for a richer flavor)

2 tsp vanilla extract

For the Caramel Glaze:

½ cup unsalted butter

1 cup light brown sugar, packed

¼ cup whole milk or heavy cream

2 cups powdered sugar, sifted

1 tsp vanilla extract

Instructions

Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan or tube pan.

Make the batter:

Cream butter, shortening, and sugar together until light and fluffy (about 5 minutes).

Add eggs one at a time, beating well after each.

In a separate bowl, whisk together flour, baking powder, and salt.

Add dry ingredients alternately with milk, beginning and ending with flour.

Stir in vanilla.

Bake:

Pour batter evenly into prepared pan.

Bake 70–80 minutes, or until a toothpick inserted in the center comes out clean.

Cool in pan 15 minutes before removing to a wire rack to cool completely.

Make the caramel glaze:

In a saucepan, melt butter over medium heat.

Add brown sugar and cook 2 minutes, stirring constantly.

Stir in milk/cream and bring to a gentle boil.

Remove from heat, whisk in powdered sugar and vanilla until smooth.

Let cool slightly until thick but pourable.

Glaze the cake:

Pour warm caramel glaze over cooled cake, letting it drip down the sides.

Upside-Down Pineapple Bundt Cake

Ingredients (Cake):

½ cup unsalted butter (1 stick), melted

1 cup light brown sugar, packed

1 can (20 oz) pineapple slices in juice, drained (reserve ½ cup juice)

Maraschino cherries (optional, for garnish)

1 box yellow cake mix (15.25 oz)

1 small box (3.4 oz) instant vanilla pudding mix

4 large eggs

½ cup vegetable oil

½ cup sour cream

½ cup pineapple juice (from can)

Ingredients (Brown Sugar Pineapple Glaze):

½ cup unsalted butter (1 stick)

1 cup light brown sugar, packed

¼ cup pineapple juice

½ teaspoon vanilla extract

Instructions (Cake):

Preheat oven to 350°F (175°C). Grease a bundt pan generously with butter and flour (or baking spray).

Pour melted butter into the bottom of the bundt pan. Sprinkle evenly with brown sugar.

Arrange pineapple slices decoratively over the sugar mixture (placing cherries in the centers if desired).

In a large bowl, combine cake mix, pudding mix, eggs, oil, sour cream, and pineapple juice. Beat for about 2 minutes until smooth.

Carefully pour batter over pineapple slices in the pan. Spread evenly.

Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

Cool in pan for 10–15 minutes, then invert onto a serving plate.

Instructions (Brown Sugar Pineapple Glaze):

In a saucepan, melt butter over medium heat.

Stir in brown sugar and pineapple juice. Bring to a simmer, stirring constantly, until sugar dissolves and mixture thickens slightly (about 3–4 minutes).

Remove from heat and stir in vanilla.

Spoon warm glaze over cooled cake, letting it drip down the sides.

Lemon Drops

Ingredients:

125g unsalted butter, softened

1/2 cup caster sugar

1 egg

1 tsp finely grated lemon rind

1 cup self-raising flour

1/4 cup custard powder

1/3 cup lemon curd (or jam of choice)

Instructions:

Preheat oven to 180°C (350°F) and line a baking tray with baking paper.

In a bowl, cream butter and sugar until light and fluffy.

Add egg and lemon rind, and beat until combined.

Sift in flour and custard powder. Mix until a soft dough forms.

Roll teaspoons of dough into balls and place on tray. Flatten slightly and make an indent in the centre of each.

Spoon a little lemon curd into each indent.

Bake for 12–15 minutes or until lightly golden.

Cool on tray for 5 minutes before transferring to a wire rack