Eat The Love

Oreo Brownies

These Oreo brownies have a layer of classic chocolate sandwich cookie in the middle and are as easy-to-make as they are fun-to-eat!

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A stack of Oreo brownies on a ceramic plate, with a glass of milk and more brownies on a wire cooling rack behind the stack.

Though I don’t talk about it much, I have a total nostalgic soft spot for Oreos and cookies and cream cookies. Cookies and cream ice cream is often my first choice at a scoop shop. And I’ve made the inception of cookies, the cookies and cream cookie which is one of my favorite cookies at my local cookie bakery Anthony’s. So, it’s no surprise that when I was tinkering around with ideas for new brownie recipes I came up with these oreo brownies. And though I love my easy fudgy brownies and my cakey brownies, nothing feels more like my childhood than these cookies and cream packed brownies.

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Cream Cheese Pound Cake

This cream cheese pound cake has just the right rich butter flavor and the ideal velvety tight crumb for a poundcake.

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A slice of cream cheese pound cake on a plate with a strawberry garnish. There is a mug of tea next to the plate, along with a wooden serving board with the rest of the cream cheese pound cake loaf with some of it sliced up.

I’m constantly tinkering with “classic” recipes, trying to improve them by making the texture or flavor more robust. This is evident in my secret ingredient peanut butter blossom cookies where I add a touch of miso paste to boost the peanut butter flavor, my bakery-style chocolate chip cookies where I give tips and tricks on making the best looking (and tasting) cookies, my tarte tatin apple upside down tart where I give instructions on how to make it with two different pans because it will look better, my oatmeal raisin cookies that use brown butter for extra flavor, and my dark chocolate Texas sheet cake which has espresso powder in it to boost the dark chocolate.

A while ago I had to test stand mixers for Serious Eats and that had me baking up pound cake! After baking over a dozen pound cakes, this cream cheese pound cake became my go-to recipe. Everyone who I gave a loaf to (I had a lot of loaves) agreed that it was the absolutely best texture and flavor for a poundcake.

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Blueberry Cream Cheese Coffee Cake

This blueberry cream cheese coffee cake is moist and tender. As an added bonus, the easy crumb topping is made from some of the cake batter!

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Pieces of blueberry cream cheese coffee cake on a ceramic plates. There is a blue checkered cloth napkin next to the plates. The text on the image says "Blueberry Cream Cheese Coffee Cake".

As someone who loves all things berry, blueberries hold a special place in my heart. Their inky blue-black color and sweet earthy flavor is always a lovely addition to baked goods. I eat them by the handful, when I’m not putting them in my homemade granola, baking them in a Swedish blueberry coffee cake, making a blueberry galette or blueberry pie or teaming them up with different fruits like my blueberry rhubarb pie and my grape blueberry pie.

Recently I’ve been playing around with various cream cheese coffee cake recipes, like my rhubarb strawberry buckle, and I came up with these lovely blueberry cream cheese coffee cake. The crumb topping is made from the cake batter, which simplifies the recipe, and makes it ideal for a casual treat for coffee, tea or a snack, while the cream cheese topping adds a moisture and richness without being too cloyingly sweet.

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Easy Raspberry Buttermilk Cake

This super easy-to-make raspberry buttermilk cake can be made with fresh or frozen raspberries and is ideal for a casual dinner party.

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A slice of raspberry buttermilk cake on a plate, with a mug of tea behind it. Behind the tea is the remaining raspberry cake on a cake stand.

Berries are one of my all-time favorite fruits when they finally come into season. But raspberries hold a special place in my heart, with their sweet tart flavor and fragile nature. I use them immediately when I get them, because they can go bad so quickly. This means eating them right out of hand, putting them on my homemade granola and yogurt, or baking with them. I’ve used them in raspberry oat bars, and my raspberry cookie bars. But they are also fantastic in this simple and easy raspberry buttermilk cake. Similar to my easy strawberry cake, they’re the ideal snacking cake that goes well with afternoon coffee, tea, or just a casual dessert.

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Ginger Peach Muffins

These ginger peach muffins aren’t too sweet and have whole wheat in the muffin making them a great way to start your day!

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Ginger Peach Muffins on a wire cooling rack.

Summer stonefruit is one of my all-time favorite things to eat. Once I start seeing peaches pop up in the store, I know I’m going to start eating fruit nonstop for 3 months. Peaches hold a special place in my heart (and stomach) as their sweet honey flavor seems especially fleeting. Sure you can get peaches for a relatively long period of time at the grocery store. But there’s nothing like that peak season peach, with the juices that run down your arm as you bite into them. For times when the peaches aren’t quite as ripe or ideal, I start baking with them. Caramel peach upside down cake, peach slab pie, Southern peach cobbler, and peach and basil coffee cake are all beloved recipes here on the blog. But when I want a morning treat that is a little bit special, I make these Ginger Peach Muffins!

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Black Forest Brownies

These Black Forest Brownies are inspired by the classic layer cake with fresh cherries, chocolate chips and swirls of vanilla cream cheese.

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A stack of Black Forest brownies on a plate, with a glass of milk and more brownies behind the plate.

Cherries are in season and that means I’m 100% obligated to buy a bag of them when I see them at the store. I eat them out of hand, but when I buy too many (which is basically every time I go to the grocery store) I end up baking with them. This is clearly evident by my easy cherry slab pie recipe; cherry almond muffins; cherry rhubarb crisp with pistachio crumb topping; apricot cherry slab pie; cherry buckle with cocoa cinnamon topping; and apricot, cherry and plum pie. But when I want something slightly more decadent, I opt for this luscious black forest brownie, inspired by the classic black forest layer cake. Swirled with vanilla-infused cream cheese, dark and rich with chocolate, and studded with bright sweet cherries, it’s the perfect treat for those who love the flavors of the classic layer cake but don’t want to go through the effort of making it.

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