Flourless Chocolate Cookie

Flourless Chocolate Cookie

I remember the first Passover I made these cookies and how I couldn’t make enough of them. They became an instant favorite because they’re not too sweet.

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Devil’s Food Cake

Devil’s Food Cake

The key to this cake’s moistness and depth of flavor is the hot chocolate you make for it. Feel free to experiment with the type of chocolate you use since it can only add to the cake’s richness and character.

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Bittersweet Chocolate Frosting

Bittersweet Chocolate Frosting

If you love rich, chocolaty frosting, this one is for you. It’s a good complement to the lighter chocolate flavor of the Devil’s Food Cake.

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Brown Butter Blueberry Muffins

Brown Butter Blueberry Muffins

Brown butter is one of those magical ingredients that adds a warm and nutty richness to baked goods that’s hard to get any other way.

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Carrot Cake Cupcake

Carrot Cake Cupcake

My mom grew up on a small Kansas farm and her grandma made these carrot cupcakes for special Sunday suppers. I changed her recipe a bit by adding pineapple, but kept its old-fashioned spice that fills the kitchen with warmth and comfort.

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Mission Fig Bread

Mission Fig Bread

My grandpa was an amazing gardener and his pride and joy was the prolific fig tree that grew on the edge of his land. I could sit under it for hours and eat figs until I thought I’d burst.

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Blueberry Pecan Scones

Blueberry Pecan Scones

Since the day we opened in 1995 the blueberry pecan scone has been the bakery’s number one selling product. If you’ve not tasted them, you’ll find out why when you bite into the crispy crust and tender interior dotted with plump berries and toasted pecans.

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