STRAWBERRY SHORTCAKE

CHOCOLATE CHIP COOKIE CAKE

OOEY GOOEY BUTTER

TRES LECHES CAKE

CAKES FRUITY PEBBLES

UBE | FILIPINO PURPLE YAM

PEACHES & CREAM

KING'S HAWAIIAN BREAD: UBE

SNICKERS

GLAZED DONUT

VEGAN CHOCOLATE CROISSANT

CHEESECAKE: COOKIE BUTTER VEE

BANANAS FOSTER

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

Preheat and prepare

In a large bowl, whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt until evenly distributed.

Combine dry ingredients

Add 1/2 cup cold cubed unsalted butter to the flour mixture. Using a pastry cutter, two knives, or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-size pieces of butter remaining (about 6–8 strokes with a pastry cutter).

Cut in butter

In a small bowl, whisk together 3/4 cup buttermilk, 1/4 cup heavy cream and 1 teaspoon vanilla extract.

Mix wet ingredients

Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Using a rubber spatula, fold gently until the dough just comes together. Do not overmix; dough should be slightly shaggy and sticky.

Form dough

Turn the dough out onto a lightly floured surface and gently pat it into a 3/4–1 inch thick round. Fold the dough over itself 2–3 times to create layers, then gently pat again to 3/4–1 inch thickness. Using a 2 1/2–3 inch round cutter (or a floured glass), cut out biscuits without twisting the cutter. Re-shape scraps once and cut additional biscuits.

Shape and cut

Place biscuits on prepared baking sheet about 1 inch apart. Brush tops lightly with a little additional heavy cream for shine. Bake in the preheated oven for 12–15 minutes, or until tops are golden brown and a toothpick inserted into the center comes out clean. Remove from oven and transfer to a wire rack to cool slightly (10–15 minutes).

Brush and bake

While biscuits bake or cool, place 1 lb hulled and sliced strawberries in a medium bowl. Add 1/4 cup granulated sugar, 1 tablespoon lemon juice and 1/2 teaspoon lemon zest (if using). Stir to combine.

Macreate strawberries

Let the strawberries sit at room temperature for at least 20 minutes, stirring occasionally, until they release their juices and become syrupy. For best flavor, macerate up to 1 hour. If the mixture is too watery, you can gently mash a few berries to thicken the sauce slightly.

Macerate

For best results, chill the mixing bowl and whisk or beaters in the refrigerator for 10–15 minutes before whipping.

Chill tools

Pour 1 cup heavy whipping cream into the chilled bowl. Add 2 tablespoons powdered sugar, 1/2 teaspoon vanilla extract and a pinch of salt. Whip with a hand mixer or stand mixer on medium-high speed until soft to medium peaks form — the cream should hold shape but still be smooth and slightly billowy. Do not overbeat to dryness.

Whip cream

Carefully slice each warm or room-temperature biscuit in half horizontally with a serrated knife.

Split biscuits

Place the bottom half of each biscuit on serving plates. Spoon a generous 2–3 tablespoons of macerated strawberries plus some of their syrup onto the biscuit bottoms.

Layer

Top the strawberries with about 2–3 tablespoons of whipped cream (adjust to preference).

Add whipped cream

Place the biscuit tops over the whipped cream. Add an extra dollop of whipped cream and a few sliced strawberries on top if desired. Dust lightly with 1 teaspoon confectioners' sugar and garnish with fresh mint leaves.

Finish

Serve immediately so the biscuits retain some texture. If assembled in advance, keep refrigerated and consume within 2 hours to preserve biscuit tenderness and cream quality.

Serve

all-purpose flour

granulated sugar

baking powder

baking soda

fine salt

unsalted butter, cold, cut into small cubes

buttermilk

heavy cream (plus extra for brushing)

vanilla extract

fresh strawberries, hulled and sliced

lemon juice

lemon zest (optional)

heavy whipping cream

powdered sugar

salt

fresh mint leaves

extra sliced strawberries

confectioners' sugar for dusting

Preheat the oven to 350°F (175°C). Lightly grease a 10-inch round cake pan (or springform pan) and line the bottom with parchment paper; grease the parchment as well.

Prepare

In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the 1 cup softened butter, 1 cup granulated sugar, and 1/2 cup packed light brown sugar on medium speed until light and fluffy, about 2–3 minutes.

Cream butter and sugars

Add the eggs one at a time, beating well after each addition. Scrape down the bowl, then mix in 2 tsp vanilla extract until combined.

Add eggs and vanilla

In a separate bowl, whisk together 2.5 cups all-purpose flour, 1 tsp baking soda, 1 tsp kosher salt, and 1 tbsp cornstarch until evenly distributed.

With the mixer on low speed, add the dry ingredients to the butter mixture in two additions, mixing until just combined. Do not overmix — stop when there are no visible streaks of flour.

Incorporate dry into wet

Using a spatula, fold in 1.5 cups semi-sweet chocolate chips and optional 1/2 cup chocolate chunks, leaving an even distribution of chips throughout the dough.

Fold in chocolate

Transfer the cookie dough to the prepared 10-inch pan. Use an offset spatula or the back of a spoon to press the dough into an even layer, smoothing the top. If desired, reserve a small handful of chips to sprinkle on top for appearance.

Press into pan

Bake in the preheated 350°F (175°C) oven for 18–25 minutes, depending on desired doneness: 18–20 minutes for a softer, chewier center; 22–25 minutes for a more set, cake-like center. Edges should be golden and center slightly soft but not raw.

Bake

Remove from oven and place pan on a wire rack. Let cookie cake cool in the pan for 20–30 minutes so it firms up and is easier to remove.

Cool in pan

Run a thin knife around the edge of the pan, invert onto the rack and remove the parchment. If using a springform pan, release the ring and lift it away. Allow to cool completely before decorating (about 1–2 hours for best results).

Remove from pan

In a clean bowl, beat 1/2 cup softened unsalted butter on medium speed until smooth. Gradually add 2 cups powdered sugar and 2 tbsp cocoa powder (if making chocolate buttercream) in small additions, alternating with 2 tbsp milk or heavy cream, and 1/2 tsp vanilla extract. Beat until light and spreadable, about 2–3 minutes. Add more cream if too stiff or more powdered sugar if too thin.

Make buttercream

Once the cookie cake is completely cool, spread a thin layer of buttercream over the top using an offset spatula. Pipe a border or message if desired and sprinkle reserved chocolate chips or sprinkles for decoration.

Frost cookie cake

Slice the cookie cake like a cake and serve at room temperature. Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days (bring to room temperature before serving).

unsalted butter, softened

light brown sugar, packed

large eggs

pure vanilla extract

kosher salt

cornstarch

semi-sweet chocolate chips

milk or dark chocolate chunks (optional)

unsalted butter, softened (for buttercream)

cocoa powder (for chocolate buttercream)

milk or heavy cream

sprinkles or extra chocolate chips

Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper leaving an overhang on two sides for easy removal, or lightly grease the pan.

Prepare oven and pan

In a medium bowl, combine the dry yellow cake mix (1 cup) with the melted butter (1/2 cup) and 1 large egg. Stir with a spatula until a soft, slightly crumbly but pressable dough forms.

Press the crust mixture evenly into the bottom of the prepared 8x8 pan, creating a smooth, compact layer. Use the bottom of a measuring cup to help press it firmly and evenly.

Bake the crust alone for 7-9 minutes, just until set and faintly golden at the edges. Remove from oven and let rest while you make the filling. Do not turn the oven off; keep it at 350°F (175°C).

In a large mixing bowl, beat the softened cream cheese (8 oz) with an electric mixer on medium speed until smooth and free of lumps, about 1-2 minutes.

Add the granulated sugar (1 cup) and continue to beat until fully incorporated and slightly fluffy, about 1 minute.

Add the 2 large eggs one at a time, beating briefly after each until just combined. Scrape down the bowl as needed to ensure even mixing.

Mix in the vanilla extract (1 tsp) and the melted butter for the filling (1/4 cup) until the batter is smooth and glossy. Do not overbeat; mix only until combined.

Pour the filling evenly over the warm pre-baked crust. Smooth the top with an offset spatula or the back of a spoon. The filling will be fairly thin and gooey.

Return the pan to the preheated oven and bake for 25-30 minutes. The center should be set but still slightly jiggly — it will continue to firm as it cools. Avoid overbaking to preserve the ooey-gooey texture.

Remove from oven and place the pan on a wire rack. Let cool completely at room temperature for at least 1 hour, then chill in the refrigerator for 1-2 hours to finish setting (chilling is optional but makes cutting cleaner).

Use the parchment overhang to lift the slab from the pan. Dust the top with powdered sugar (2 tbs) if desired, then cut into 9 squares (3x3) or 12 smaller pieces.

Serve chilled or at room temperature. Store leftovers covered in the refrigerator for up to 4 days.

yellow cake mix (dry)

unsalted butter, melted

large egg (for crust)

cream cheese, softened

large eggs (for filling)

unsalted butter, melted (for filling)

powdered sugar (optional dusting)

Preheat the oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking dish lightly with butter or nonstick spray and line the bottom with parchment if desired.

Prepare and preheat

In a medium bowl sift together 1 cup all-purpose flour and 1 teaspoon baking powder. Stir in 1 teaspoon fine salt and set aside.

Dry ingredients

Separate the 5 large eggs into yolks and whites into two large clean bowls. Keep whites at room temperature.

Separate eggs

Add the egg yolks and 1 cup granulated sugar (use the 'for batter' sugar) to a bowl. Using a hand mixer or stand mixer, beat on high for about 3–4 minutes until the mixture is pale, thick, and ribbon-like. Mix in 1 teaspoon vanilla extract.

Beat yolks

Gently fold the sifted flour mixture into the yolk mixture in two additions, using a rubber spatula. Fold just until combined; avoid overmixing.

Fold in dry ingredients

With clean beaters, beat the 5 egg whites on medium-high speed until soft peaks form. Gradually add a small pinch of salt and continue beating, then add about 2 tablespoons of the batter sugar (taken from the 1 cup used for batter) if desired to stabilize and beat to stiff glossy peaks.

Whip egg whites

Fold about one-quarter of the whipped egg whites into the yolk-flour mixture to lighten it. Then gently fold in the remaining egg whites in two batches until a homogenous, airy batter remains. Take care not to deflate the mixture.

Combine batter

Pour batter into the prepared 9x13-inch pan and spread evenly. Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly golden. Do not overbake; the cake should remain tender.

Allow the cake to cool in the pan on a wire rack for 10–15 minutes. While still warm, use a skewer or fork to poke holes all over the top (about 1/2-inch apart) so the milk mixture can penetrate.

Cool and poke

In a mixing bowl combine 1 cup whole milk, 1 cup evaporated milk, and 1 cup sweetened condensed milk. If using the optional heavy cream, whisk in 1 cup heavy cream to make the soak richer. Stir in 1 tablespoon rum or vanilla liqueur if using. Mix until smooth.

Prepare milk mixture

Slowly pour the milk mixture evenly over the warm cake, pouring in a thin stream to help absorption. Pour about two-thirds first, let it soak for 10 minutes, then pour the remaining third. Cover the pan with plastic wrap and refrigerate at least 4 hours, preferably overnight, to let the cake fully absorb the tres leches.

Soak cake

Chill the mixing bowl and beaters in the freezer for 10 minutes before whipping if your kitchen is warm. Cold equipment helps the cream whip faster.

Chill equipment

Pour 2 cups heavy whipping cream into the chilled bowl. Add 1 tablespoon powdered sugar and 1 teaspoon vanilla extract. Beat on medium-high speed until soft peaks form, then continue to stiff peaks, being careful not to overwhip (stop when peaks hold but are still glossy).

Remove the soaked cake from the refrigerator. Using an offset spatula, spread the whipped cream evenly over the top of the cake. For a smoother finish, hold the spatula at a slight angle and make long strokes. Return to the refrigerator to set for at least 15–30 minutes before serving.

Top the cake

Just before serving, dust the whipped topping lightly with 1 teaspoon ground cinnamon. Scatter 1/2 cup fresh berries and sprinkle 2 tablespoons toasted coconut flakes over the top if using.

Garnish

Use a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled. Keeps well refrigerated for up to 3–4 days; the cake becomes more saturated over time.

Slice and serve

granulated sugar (for batter)

vanilla extract (batter)

whole milk

evaporated milk

sweetened condensed milk

heavy cream (optional to enrich)

rum or vanilla liqueur (optional)

vanilla extract (topping)

ground cinnamon

fresh berries (optional)

toasted coconut flakes (optional)

Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans (or line with parchment) and set aside.

Preheat and prepare pans

In a large bowl, whisk together the all-purpose flour (2 cups), granulated sugar (1 cup), baking powder (1 tbs), baking soda (1/2 tsp) and salt (1/2 tsp) until evenly combined.

Mix dry ingredients

In a separate bowl or large measuring cup, whisk together the melted butter (1/2 cup), vegetable oil (1/4 cup), buttermilk (1 cup), eggs (2) and vanilla extract (1 tsp) until smooth.

Combine wet ingredients

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix. Fold in the Fruity Pebbles cereal (2 cups) gently — the cereal will soften slightly but maintain some crunch. If the batter seems very thick, add 1-2 tbsp more buttermilk to reach a spreadable consistency.

Make batter and fold in cereal

Divide batter evenly between the prepared pans and smooth the tops. Bake in the preheated oven for 22–28 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Rotate pans halfway through baking for even browning.

Allow cakes to cool in pans on a wire rack for 10 minutes. Run a knife around the edges, invert and remove from pans, then cool completely (at least 1 hour) on wire racks before frosting.

Cool

Place the 4 oz melted white chocolate in a bowl and stir in 3/4 cup Fruity Pebbles until evenly coated. Spread the mixture on a parchment-lined tray in a thin layer and refrigerate for 10–15 minutes until set. Break into pieces and reserve to layer between cake tiers or crumble for garnish.

In a large bowl using a stand mixer or hand mixer, beat the room-temperature butter (1 cup) on medium-high for 1–2 minutes until light and fluffy. Reduce speed to low and gradually add the sifted confectioners' sugar (3.5 cups) in batches. Add the vanilla (1 tsp), salt (1/4 tsp), and 1 tablespoon of heavy cream and beat on medium-high for 2–3 minutes, scraping the bowl. Add the second tablespoon of cream only if needed to reach a smooth, pipeable consistency. Taste and adjust salt or vanilla as desired.

If cake tops domed, level them with a long serrated knife. Place one cake layer on a cake board or serving plate. If using the crunch pieces, spread a slim layer of buttercream on the first layer, sprinkle or arrange the Fruity Pebbles crunch pieces (from optional step) and press lightly, then frost a thicker even layer of buttercream over the crunch (crunch is optional).

Level and layer

Apply a thin crumb coat of buttercream around the stacked cake to seal in crumbs. Chill the cake in the refrigerator for 15–20 minutes until the frosting firms slightly.

Crumb coat

Apply a final layer of buttercream, smoothing with an offset spatula or bench scraper. Immediately press the reserved extra Fruity Pebbles garnish (1/2 cup) around the base of the cake and scatter some on top. If desired, sprinkle additional whole Fruity Pebbles on the top center for a colorful finish.

Final frost and garnish

Let the cake sit at room temperature 20–30 minutes before slicing for easier cutting and better texture. Slice with a sharp knife and serve. Store any leftovers covered in the refrigerator for up to 4 days; bring to room temperature before serving.

unsalted butter, melted and slightly cooled

vegetable oil

rainbow Fruity Pebbles cereal, plus extra for topping

melted white chocolate or candy melts

additional Fruity Pebbles cereal (for mix-in)

unsalted butter, room temperature

confectioners' (icing) sugar, sifted

heavy cream or milk

extra Fruity Pebbles for garnish

Place peeled and cubed ube in a steamer basket over boiling water (or in a pot with 1 cup water if boiling). Cover and steam for 25–30 minutes, or until ube is very tender and easily pierced with a fork. If boiling, simmer 20–25 minutes until tender. Drain and let cool slightly.

Steam or boil ube

While still warm, transfer ube to a bowl. Mash thoroughly with a potato masher or use a food processor for a smoother paste. Ensure there are no large lumps; a slightly coarse texture is fine for traditional preparations, but smooth is preferred for halaya.

Mash ube

In a wide heavy-bottomed pan or nonstick skillet, melt the unsalted butter over medium-low heat. Add the mashed ube and stir for 1–2 minutes to warm through. Add the evaporated milk, condensed milk, and granulated sugar. Stir thoroughly to combine and prevent burning. Keep heat at medium-low—this mixture needs slow, steady cooking.

Cook with dairy and sugar

Continue stirring the ube mixture constantly or very frequently for 20–30 minutes. The mixture will darken slightly and thicken. Scrape the bottom and sides of the pan often to avoid scorching. If mixture becomes too thick or looks dry, add up to 1/2 cup coconut milk (or additional evaporated milk) in small increments to reach desired creaminess.

Simmer and thicken

When the mixture pulls away from the sides of the pan and has a sticky, jam-like consistency (it should form thick ribbons when stirred), remove from heat. Stir in the vanilla extract, a pinch of salt, and optional 1/2 tsp ube extract or purple food coloring if you want a brighter color. Taste and adjust sweetness or milkiness now.

Finish and flavor

While still warm and spreadable, transfer the ube halaya into lightly buttered molds, loaf pan, or small sterilized jars. Smooth the surface. If using a pan, cover the surface directly with plastic wrap (pressing it onto the surface) to prevent a skin from forming and to keep color even. Allow to cool to room temperature, then refrigerate for at least 2 hours to set.

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