Cardamom + fig + mascarpone? That’s not just dessert—it’s diplomacy. A tart that brings everyone to the table and hushes the room.

There’s something comforting about a chocolate chip cookie that doesn’t try too hard. This one looks like it knows exactly what it’s doing.

This feels like dessert therapy... and I’m here for it. I’ve been working on gluten-free lemon bakes lately, so this might just become ‘inspiration disguised as procrastination.’

This feels straight out of a 1950s diner daydream. Do you torch the meringue or bake it low and slow? I’m always looking for ways to adapt retro pies—might have to try a GF crust remix of this.

Rain + vintage cookbooks = peak cozy. I’m team minestrone-with-a-side-of-freshly-baked-something, always. What’s the bread situation in that Betty Crocker? Milk bread? Rye? Or are we going rogue and going galette?

Rain + vintage cookbooks = peak cozy. I’m team minestrone-with-a-side-of-freshly-baked-something, always. What’s the bread situation in that Betty Crocker? Milk bread? Rye? Or are we going rogue and going galette?