Cookwithalixa, new York New York, État de, New York, NY (2026)

09/11/2026

🍯 GERMAN BIENENSTICH

✨ A soft brioche-like cake filled with silky vanilla cream and crowned with a crunchy honey-almond caramel topping.

Ingredients

Cake:
• 300g flour
• 50g sugar
• 7g instant yeast
• 120ml warm milk
• 1 egg
• 60g butter, softened
• 5ml vanilla
• 4g salt

Almond Topping:
• 80g sliced almonds
• 70g butter
• 70g sugar
• 30g honey
• 30ml heavy cream
• 1g salt

Vanilla Cream:
• 400ml whole milk
• 3 egg yolks
• 70g sugar
• 35g cornstarch
• 5ml vanilla
• 150ml heavy cream

Method

1️⃣ Mix flour, sugar, yeast, warm milk, egg, vanilla, and salt into a soft dough.

2️⃣ Knead in the butter until smooth and elastic. Cover and let rise for 1 hour.

3️⃣ Press the dough into a greased 22cm round cake pan and let it proof for 30 minutes.

4️⃣ Melt butter with sugar, honey, cream, and salt. Stir in the sliced almonds and let cool slightly.

5️⃣ Spread the warm almond mixture evenly over the risen dough.

6️⃣ Bake at 180°C for 25–30 minutes, until the cake is golden and the almond topping is deeply caramelized.

7️⃣ Heat milk and vanilla. Whisk yolks, sugar, and cornstarch, then gradually add the hot milk.

8️⃣ Cook until thick, chill completely, then fold in whipped cream until light and silky.

9️⃣ Slice the cooled cake horizontally, fill generously with vanilla cream, replace the caramelized top, and cut into wedges.

✨ Soft yeast cake + silky vanilla cream + crunchy honey-almond crust. 🇩🇪🍯🌰

09/11/2026

🍮 FRENCH CANELÉS

✨ Classic Bordeaux pastries with a dark, caramelized shell and a soft, custardy vanilla-rum center.

Ingredients

• 500ml whole milk
• 50g butter
• 1 vanilla bean
• 100g flour
• 200g sugar
• 2 eggs
• 2 egg yolks
• 30ml dark rum
• 2g salt
• Butter + beeswax or butter, for molds

Method

1️⃣ Heat milk, butter, vanilla, and salt until steaming. Remove from heat and let infuse for 15 minutes.

2️⃣ Whisk flour and sugar together in a bowl.

3️⃣ Add eggs and yolks gradually, mixing gently without incorporating too much air.

4️⃣ Slowly whisk in the warm infused milk until completely smooth.

5️⃣ Stir in the rum, cover, and refrigerate the batter for 12–24 hours.

6️⃣ Prepare canelé molds by coating them lightly with butter and beeswax.

7️⃣ Fill each mold about ¾ full with the chilled batter.

8️⃣ Bake at 230°C for 15 minutes, then reduce to 180°C and bake for another 45–55 minutes, until deeply mahogany-brown.

9️⃣ Unmold while still warm and cool on a rack. The outside should be crisp and caramelized while the center remains tender and custardy.

✨ Crunchy caramel shell + vanilla custard center + subtle rum aroma. 🇫🇷🤎

09/11/2026

🖤 BLACK SESAME MOCHI CAKE

✨ Chewy Japanese-style rice cake with deep roasted black-sesame flavor, a crisp golden top, and a soft, stretchy center.

Ingredients

• 250g mochiko / glutinous rice flour
• 150g sugar
• 2 eggs
• 300ml coconut milk
• 120ml whole milk
• 60g melted butter
• 50g black sesame paste
• 20g black sesame seeds
• 5ml vanilla
• 4g baking powder
• 2g salt

Method

1️⃣ Whisk eggs and sugar until smooth.

2️⃣ Add coconut milk, milk, melted butter, vanilla, and black sesame paste.

3️⃣ Whisk in mochiko, baking powder, and salt until completely smooth.

4️⃣ Fold in half of the black sesame seeds.

5️⃣ Pour into a buttered 20cm square pan and smooth the surface.

6️⃣ Sprinkle the remaining sesame seeds evenly on top.

7️⃣ Bake at 175°C for 45–50 minutes, until the top is deeply golden and slightly crisp.

8️⃣ Cool completely before cutting into neat squares.

9️⃣ Serve at room temperature, showing the chewy, moist center.

✨ Roasted black sesame + buttery crisp top + irresistibly chewy mochi texture. 🖤🍵

09/10/2026

🍩 BOLA DE BERLIM

✨ Soft Portuguese doughnuts filled with silky vanilla custard and coated generously in sugar.

Ingredients

Dough:
• 400g flour
• 60g sugar
• 7g instant yeast
• 180ml warm milk
• 2 eggs
• 50g butter
• 4g salt
• 5ml vanilla

Custard:
• 300ml milk
• 3 egg yolks
• 70g sugar
• 25g cornstarch
• 5ml vanilla
• 20g butter

Finish:
• 100g sugar
• Oil for frying

Method

1️⃣ Mix flour, sugar, yeast, warm milk, eggs, vanilla, and salt.

2️⃣ Knead in softened butter until smooth and elastic.

3️⃣ Cover and let rise for 1–1½ hours, until doubled.

4️⃣ Divide into 10 balls and place on parchment. Proof for 30–40 minutes.

5️⃣ Fry at 170°C for about 2 minutes per side until evenly golden.

6️⃣ Drain and immediately roll each doughnut in sugar.

7️⃣ Heat milk and vanilla. Whisk yolks, sugar, and cornstarch separately.

8️⃣ Temper with the hot milk, cook until thick, then stir in butter and cool completely.

9️⃣ Make a small opening in each doughnut and pipe in plenty of vanilla custard.

✨ Pillowy dough + crisp golden exterior + silky vanilla center. 🇵🇹🍩

09/10/2026

🍈 JAPANESE MELON PAN

✨ Soft, fluffy milk bread wrapped in a crisp, sweet cookie crust with a delicate vanilla aroma.

Ingredients

Bread Dough:
• 300g bread flour
• 35g sugar
• 5g instant yeast
• 4g salt
• 1 egg
• 120ml warm milk
• 30g butter

Cookie Crust:
• 100g butter
• 80g sugar
• 1 egg
• 180g flour
• 3g baking powder
• 5ml vanilla

Finish:
• 40g sugar

Method

1️⃣ Mix flour, sugar, yeast, salt, egg, and warm milk into a dough.

2️⃣ Knead in butter until smooth and elastic.

3️⃣ Cover and let rise for 1 hour, until doubled.

4️⃣ Cream butter and sugar for the cookie crust, then mix in egg and vanilla.

5️⃣ Fold in flour and baking powder. Chill for 20 minutes.

6️⃣ Divide bread dough into 8 balls. Divide cookie dough into 8 pieces and roll each into a thin disc.

7️⃣ Wrap each bread ball with a cookie disc, leaving the bottom slightly uncovered. Score a diamond pattern and coat with sugar.

8️⃣ Proof for 30–40 minutes, then bake at 175°C for 15–18 minutes until lightly golden.

9️⃣ Cool on a rack and serve while the crust is crisp and the center is soft.

✨ Crunchy sugar crust + pillowy milk bread — a completely different style of dessert. 🍈🥐

09/10/2026

🍮 CANELÉS DE BORDEAUX

✨ A French pastry with a dark caramelized crust and a soft, rum-vanilla custardy center.

Ingredients

Batter:
• 500ml whole milk
• 50g butter
• 1 vanilla bean or 10ml vanilla
• 100g flour
• 200g sugar
• 2 eggs
• 2 egg yolks
• 30ml dark rum
• 2g salt

For the molds:
• 30g butter
• 20g beeswax, optional

Method

1️⃣ Heat milk, butter, and vanilla until steaming. Remove from heat.

2️⃣ Whisk flour, sugar, and salt together.

3️⃣ Slowly pour in the warm milk while whisking until smooth.

4️⃣ Add eggs, egg yolks, and rum. Mix gently without creating too much foam.

5️⃣ Strain the batter, cover, and refrigerate for 12–24 hours.

6️⃣ Generously coat canelé molds with butter and optional beeswax.

7️⃣ Fill the molds about ¾ full with chilled batter.

8️⃣ Bake at 230°C for 15 minutes, then reduce to 190°C and bake 45–55 minutes until deeply mahogany-brown.

9️⃣ Unmold while warm and cool on a rack until the crust becomes crisp.

✨ Crunchy caramel shell outside, silky vanilla custard inside. 🇫🇷🤎

09/10/2026

🥮 CARDAMOM PISTACHIO BAKLAVA ROLLS

✨ Crisp phyllo rolls packed with pistachios and cardamom, soaked in fragrant honey syrup.

Ingredients:

Baklava:
• 250g phyllo pastry
• 150g pistachios, finely chopped
• 50g walnuts, finely chopped
• 80g melted butter
• 20g sugar
• 1 tsp ground cardamom

Honey Syrup:
• 120g honey
• 80ml water
• 60g sugar
• 10ml lemon juice
• 5ml orange blossom water

Method:

1️⃣ Mix pistachios, walnuts, sugar, and cardamom.

2️⃣ Layer 3 sheets of phyllo, brushing each with melted butter.

3️⃣ Spread a thin line of nut mixture along one edge.

4️⃣ Roll tightly into a long cylinder.

5️⃣ Cut into 5cm pieces and arrange snugly in a buttered baking dish.

6️⃣ Brush generously with remaining melted butter.

7️⃣ Bake at 175°C for 30–35 minutes until deeply golden and crisp.

8️⃣ Simmer honey, water, sugar, lemon juice, and orange blossom water for 5 minutes.

9️⃣ Pour warm syrup over the hot baklava rolls and let them soak before serving.

✨ Crispy layers, fragrant cardamom, and honey-soaked pistachio crunch. 💚🍯

09/09/2026

🍩 VANILLA BEAN FRENCH CRULLERS

✨ Light, airy choux donuts with crisp ridges and a glossy vanilla glaze.

Ingredients:

Crullers:
• 120ml water
• 60ml whole milk
• 60g butter
• 10g sugar
• 2g salt
• 85g flour
• 3 eggs

Vanilla Glaze:
• 140g powdered sugar
• 25ml whole milk
• 5ml vanilla extract
• Seeds of ½ vanilla bean

Method:

1️⃣ Heat water, milk, butter, sugar, and salt until simmering.

2️⃣ Add flour and stir until a smooth dough forms.

3️⃣ Cook for 2 minutes, stirring constantly.

4️⃣ Cool slightly, then beat in eggs one at a time.

5️⃣ Pipe 8 rings onto parchment squares using a star tip.

6️⃣ Heat neutral oil to 175°C and carefully fry the crullers.

7️⃣ Fry for 2–3 minutes per side until deeply golden.

8️⃣ Whisk powdered sugar, milk, vanilla, and vanilla seeds into a smooth glaze.

9️⃣ Dip the cooled crullers into the glaze and let them set on a rack.

✨ Crispy ridges, feather-light centers, and pure vanilla bliss. 🤍🍩

09/09/2026

☕ MOCHA HAZELNUT TART

✨ Crisp cocoa pastry filled with silky espresso chocolate ganache and roasted hazelnuts.

Ingredients:

Cocoa Pastry:
• 220g all-purpose flour
• 25g cocoa powder
• 80g powdered sugar
• 120g cold butter
• 1 egg yolk
• 35ml cold water
• 2g salt

Mocha Ganache:
• 180g dark chocolate
• 180ml heavy cream
• 8g instant espresso powder
• 20g butter
• 5ml vanilla extract

Topping:
• 80g roasted hazelnuts
• 15g cocoa powder
• 20g dark chocolate, shaved

Method:

1️⃣ Mix flour, cocoa, powdered sugar, and salt.

2️⃣ Rub in cold butter until crumbly, then add egg yolk and water.

3️⃣ Shape into dough, chill for 30 minutes, then roll out.

4️⃣ Press into a 22cm tart pan and prick the base with a fork.

5️⃣ Blind-bake at 175°C for 15 minutes, then remove the weights.

6️⃣ Bake another 8–10 minutes and cool completely.

7️⃣ Heat cream with espresso powder, pour over chocolate, and stir until silky.

8️⃣ Add butter and vanilla, then pour the ganache into the cooled tart shell.

9️⃣ Chill until set, then decorate with roasted hazelnuts, cocoa, and chocolate shavings.

✨ Deep mocha, silky chocolate, and irresistible roasted hazelnut crunch. ☕🍫🌰

09/09/2026

💚 PISTACHIO RASPBERRY LINZER COOKIES

✨ Buttery pistachio cookies sandwiched with tangy raspberry jam and dusted with powdered sugar.

Ingredients:

Cookie Dough:
• 180g all-purpose flour
• 70g ground pistachios
• 90g powdered sugar
• 120g unsalted butter, softened
• 1 egg yolk
• 5ml vanilla extract
• 2g salt

Filling:
• 140g raspberry jam
• 5ml lemon juice

Finish:
• 20g powdered sugar
• 30g chopped pistachios

Method:

1️⃣ Beat butter and powdered sugar until creamy.

2️⃣ Add egg yolk and vanilla.

3️⃣ Mix in flour, pistachios, and salt to form a soft dough.

4️⃣ Chill the dough for 45 minutes.

5️⃣ Roll to 4mm thick and cut into 16 round cookies.

6️⃣ Cut a small center from 8 cookies.

7️⃣ Bake at 175°C for 10–12 minutes until lightly golden.

8️⃣ Warm raspberry jam with lemon juice and spread over the whole cookies.

9️⃣ Place the cut-out cookies on top, dust with powdered sugar, and add chopped pistachios.

✨ Buttery pistachio + bright raspberry in every delicate bite. 💚🍓

09/09/2026

☕ COFFEE CARAMEL ÉCLAIRS

✨ Crisp choux pastry filled with coffee pastry cream and topped with silky salted caramel glaze.

Ingredients:

Choux Pastry:
• 125ml water
• 60g unsalted butter
• 75g all-purpose flour
• 5g sugar
• 2g salt
• 2 large eggs

Coffee Cream:
• 250ml whole milk
• 45g sugar
• 20g cornstarch
• 2 egg yolks
• 6g instant espresso powder
• 10g butter
• 5ml vanilla extract

Caramel Glaze:
• 100g sugar
• 40ml heavy cream
• 20g butter
• 1g sea salt

Method:

1️⃣ Boil water, butter, sugar, and salt until the butter melts.

2️⃣ Add flour and stir vigorously until a smooth dough forms.

3️⃣ Cook for 1–2 minutes, then cool slightly.

4️⃣ Add eggs gradually until smooth and glossy.

5️⃣ Pipe 8–10cm éclairs and bake at 190°C for 25 minutes, then 170°C for 8 minutes.

6️⃣ Whisk milk, sugar, cornstarch, yolks, and espresso. Cook until thick, then add butter and vanilla. Cool.

7️⃣ Make three small holes underneath each éclair and pipe in the coffee cream.

8️⃣ Melt sugar until amber. Carefully add warm cream, then butter and salt. Cool slightly.

9️⃣ Dip the éclair tops into the caramel glaze and let set before serving.

✨ Crispy, creamy, coffee-rich, and caramel-kissed. ☕🍮

09/08/2026

🫐 BLUEBERRY COCONUT CREAM PIE

✨ A crisp buttery pastry shell filled with silky coconut cream and topped with a glossy layer of fresh blueberry compote. Creamy, fruity, and irresistibly elegant. 🥥🫐

Ingredients:

Pie Crust:
• 250g all-purpose flour
• 30g powdered sugar
• 2g fine salt
• 125g cold unsalted butter, cubed
• 1 large egg yolk
• 45ml ice-cold water

Coconut Cream Filling:
• 400ml coconut milk
• 200ml whole milk
• 70g granulated sugar
• 35g cornstarch
• 3 egg yolks
• 5ml vanilla extract
• 25g unsalted butter
• 40g shredded coconut

Blueberry Topping:
• 250g fresh blueberries
• 45g granulated sugar
• 10ml lemon juice
• 10g cornstarch
• 20ml water

Finish:
• 80ml heavy cream, whipped
• 20g toasted coconut flakes
• 50g fresh blueberries

Method:

1️⃣ Mix the flour, powdered sugar, and salt. Rub in the cold butter until the mixture resembles coarse crumbs.

2️⃣ Add the egg yolk and ice-cold water gradually. Mix just until a dough forms, then flatten, wrap, and chill for 45 minutes.

3️⃣ Roll the chilled dough to about 3mm thick and carefully line a 23cm pie pan. Trim the edges, prick the base, and chill for 20 minutes.

4️⃣ Line the crust with parchment and baking weights. Bake at 190°C for 15 minutes, remove the weights, then bake for another 8–10 minutes until golden. Cool completely.

5️⃣ Whisk coconut milk, whole milk, sugar, cornstarch, and egg yolks in a saucepan. Cook over medium heat, whisking constantly, until thick and smooth.

6️⃣ Remove from the heat and stir in vanilla, butter, and shredded coconut. Pour the warm coconut cream into the cooled crust and smooth the surface. Refrigerate for at least 2 hours.

7️⃣ Cook the blueberries, sugar, and lemon juice over medium heat until the berries begin to burst. Mix cornstarch with water, stir it in, and cook until glossy and thickened.

8️⃣ Cool the blueberry topping completely, then spread it gently over the chilled coconut cream layer.

9️⃣ Finish with whipped cream, toasted coconut flakes, and fresh blueberries. Chill briefly before slicing.

✨ Silky coconut cream, juicy blueberries, and a crisp buttery crust in every slice. 🫐🥥

09/08/2026

💚❤️ PISTACHIO RASPBERRY ÉCLAIRS

✨ CRISP CHOUX + SILKY PISTACHIO CREAM + TANGY RASPBERRY!

Ingredients:

Choux Pastry:
• 125ml water
• 60g butter
• 75g flour
• 2 eggs
• 1 tbsp sugar
• Pinch of salt

Pistachio Cream:
• 300ml heavy cream
• 120g mascarpone
• 60g pistachio paste
• 50g powdered sugar
• 1 tsp vanilla

Raspberry Filling:
• 150g raspberries
• 40g sugar
• 1 tbsp lemon juice

Glaze:
• 120g white chocolate
• 2 tbsp heavy cream
• 1 tbsp pistachio paste

Method:
1️⃣ Heat water, butter, sugar and salt until the butter melts.
2️⃣ Add flour and stir until the dough forms a smooth ball.
3️⃣ Cool slightly, then beat in the eggs one at a time.
4️⃣ Pipe long éclair shapes onto a lined baking tray.
5️⃣ Bake at 190°C / 375°F for 22–25 min until puffed and golden.
6️⃣ Whip cream, mascarpone, pistachio paste, powdered sugar and vanilla until silky.
7️⃣ Cook raspberries with sugar and lemon juice until thick, then cool completely.
8️⃣ Fill the éclairs with pistachio cream and raspberry filling, dip the tops in pistachio glaze and decorate with crushed pistachios.
9️⃣ Chill briefly, arrange on a platter and serve.

💚❤️ CRISP + CREAMY + FRUITY = HEAVEN.

09/08/2026

🍯🥜 CARAMEL PECAN STICKY BUNS

✨ SOFT YEAST DOUGH + CINNAMON FILLING + GOOEY PECAN CARAMEL!

Ingredients:

Dough:
• 500g flour
• 7g instant yeast
• 60g sugar
• 1 egg
• 240ml warm milk
• 60g melted butter
• ½ tsp salt

Filling:
• 70g softened butter
• 100g brown sugar
• 2 tsp cinnamon

Caramel Pecan Topping:
• 100g butter
• 120g brown sugar
• 80ml heavy cream
• 120g pecans
• 1 tsp vanilla
• Pinch of salt

Method:
1️⃣ Mix warm milk, yeast and sugar, then let it sit for 5 minutes.
2️⃣ Add flour, egg, melted butter and salt, then knead until soft and elastic.
3️⃣ Cover and let the dough rise until doubled in size.
4️⃣ Roll the dough into a large rectangle and spread with softened butter.
5️⃣ Sprinkle brown sugar and cinnamon evenly over the dough.
6️⃣ Roll tightly into a log and cut into equal buns.
7️⃣ Mix butter, brown sugar, cream, vanilla and salt, then pour into a baking pan and scatter pecans over it.
8️⃣ Arrange the buns over the caramel pecans and bake at 180°C / 350°F for 25–30 min until golden.
9️⃣ Invert onto a serving board, revealing the glossy caramel pecan topping, and serve warm.

🍯🥜 SOFT + GOOEY + CARAMELIZED = HEAVEN.

09/08/2026

🍑❤️ PEACH & RASPBERRY GALETTE

✨ BUTTERY CRUST + JUICY PEACHES + TART RASPBERRIES!

Ingredients:

Dough:
• 2 cups flour
• 120g cold butter
• ¼ cup sugar
• 1 egg yolk
• 3 tbsp ice water
• Pinch of salt

Filling:
• 3 peaches, thinly sliced
• 1 cup raspberries
• ⅓ cup sugar
• 1 tbsp cornstarch
• 1 tsp vanilla
• 1 tbsp lemon juice
• 1 tsp lemon zest

Finish:
• 1 egg for brushing
• 2 tbsp sliced almonds
• 1 tbsp coarse sugar
• Powdered sugar

Method:
1️⃣ Mix flour, sugar, salt and cold butter until crumbly.
2️⃣ Add egg yolk and ice water, form the dough and chill for 30 minutes.
3️⃣ Mix peaches, raspberries, sugar, cornstarch, vanilla, lemon juice and zest.
4️⃣ Roll the dough into a large circle and place it on parchment.
5️⃣ Pile the fruit filling in the center, leaving a wide border.
6️⃣ Fold the edges of the dough over the fruit.
7️⃣ Brush the crust with beaten egg and sprinkle with almonds and coarse sugar.
8️⃣ Bake at 190°C / 375°F for 35–40 min until deeply golden and bubbling.
9️⃣ Cool slightly, dust with powdered sugar and serve.

🍑❤️ JUICY + BUTTERY + CRISPY = HEAVEN.

09/07/2026

🍯💚 HONEY PISTACHIO BAKLAVA ROLLS

✨ CRISPY PHYLLO + BUTTERY PISTACHIOS + GLOSSY HONEY SYRUP!

Ingredients:
• 250g phyllo pastry
• 120g pistachios, finely chopped
• 60g walnuts, chopped
• 100g melted butter
• 2 tbsp sugar
• 1 tsp cinnamon

Syrup:
• 120g honey
• 80ml water
• 1 tbsp lemon juice
• 1 tsp vanilla

Method:
1️⃣ Mix pistachios, walnuts, sugar and cinnamon.
2️⃣ Lay one phyllo sheet flat and brush generously with melted butter.
3️⃣ Add another sheet, brush with butter and sprinkle with the nut mixture.
4️⃣ Roll tightly into a long cylinder.
5️⃣ Cut into small equal rolls and arrange them closely in a buttered baking dish.
6️⃣ Brush the tops generously with remaining melted butter.
7️⃣ Bake at 180°C / 350°F for 30–35 min until deeply golden and crisp.
8️⃣ Simmer honey, water, lemon juice and vanilla for a few minutes, then pour over the hot baklava rolls.
9️⃣ Let them soak, then decorate with crushed pistachios and serve.

🍯💚 CRISPY + NUTTY + HONEY-SOAKED = IRRESISTIBLE.

09/07/2026

🫐🍋 BLUEBERRY LEMON CHEESECAKE DANISH

✨ FLAKY, CREAMY & BURSTING WITH BLUEBERRY LEMON FLAVOR!

Ingredients:
• 1 puff pastry sheet
• 200g cream cheese
• ¼ cup sugar
• 1 egg yolk
• 1 tsp vanilla
• Zest of 1 lemon
• 1 tbsp lemon juice
• 1 cup blueberries
• 2 tbsp blueberry jam
• 1 egg for brushing
• 2 tbsp sliced almonds

Glaze:
• ½ cup powdered sugar
• 1 tbsp lemon juice

Method:
1️⃣ Beat cream cheese, sugar, egg yolk, vanilla, lemon zest and lemon juice until smooth.
2️⃣ Roll out the puff pastry and cut it into equal rectangles.
3️⃣ Score a smaller rectangle inside each piece without cutting all the way through.
4️⃣ Spread the cream cheese mixture into the center.
5️⃣ Add blueberries and small spoonfuls of blueberry jam.
6️⃣ Brush the pastry edges with beaten egg and sprinkle with sliced almonds.
7️⃣ Bake at 190°C / 375°F for 18–22 min until puffed and golden.
8️⃣ Drizzle with lemon glaze while still slightly warm.
9️⃣ Serve the finished Danish with extra blueberries and lemon zest.

🫐🍋 CREAMY + TANGY + FLAKY = PERFECTION.

09/07/2026

🍯🥜 CARAMEL PECAN STICKY BUNS

✨ SOFT, FLUFFY & GLAZED WITH BUTTERY CARAMEL!

Ingredients:
• 3 cups flour
• 2¼ tsp instant yeast
• ¾ cup warm milk
• ¼ cup sugar
• 1 egg
• 4 tbsp butter
• ½ tsp salt
• 1 tsp vanilla

Filling:
• 3 tbsp softened butter
• ½ cup brown sugar
• 1½ tsp cinnamon

Caramel Pecan Topping:
• ½ cup brown sugar
• 4 tbsp butter
• 3 tbsp honey
• 1 cup pecans

Method:
1️⃣ Mix flour, yeast, milk, sugar, egg, butter and salt. Knead until smooth.
2️⃣ Cover and let rise for 1 hour.
3️⃣ Roll the dough into a rectangle and spread with butter.
4️⃣ Sprinkle brown sugar and cinnamon evenly over the dough.
5️⃣ Roll tightly and cut into thick buns.
6️⃣ Melt butter, brown sugar and honey, then spread in the bottom of a baking pan and add pecans.
7️⃣ Arrange the buns over the caramel pecan layer and let rise for 30 minutes.
8️⃣ Bake at 180°C / 350°F for 25–30 min until golden.
9️⃣ Carefully invert onto a plate so the glossy caramel pecans are on top.

🍯🥜 SOFT BUNS + STICKY CARAMEL + TOASTED PECANS = HEAVEN.

09/07/2026

🍌🥜 BANANA CARAMEL PECAN UPSIDE-DOWN CAKE

✨ CARAMELIZED BANANAS + CRUNCHY PECANS + SOFT BUTTERY CAKE!

Ingredients:
• 3 ripe bananas
• ½ cup pecans
• ½ cup brown sugar
• 4 tbsp butter
• 2 eggs
• ¾ cup white sugar
• 1 tsp vanilla
• 1½ cups flour
• 1 tsp baking powder
• ½ tsp cinnamon
• ½ cup milk
• Pinch of salt

Method:
1️⃣ Melt butter with brown sugar and spread it over the bottom of a lined cake pan.
2️⃣ Arrange banana slices over the caramel and scatter pecans around them.
3️⃣ Whisk eggs, sugar and vanilla until light and fluffy.
4️⃣ Add melted butter and milk, then mix gently.
5️⃣ Fold in flour, baking powder, cinnamon and salt.
6️⃣ Pour the batter over the bananas and smooth the top.
7️⃣ Bake at 175°C / 350°F for 40–45 min until golden.
8️⃣ Cool for 10 minutes, then carefully invert onto a serving plate.
9️⃣ Slice and serve while the caramel is still glossy.

🍌🥜 Soft cake + caramelized bananas + toasted pecans = HEAVEN.

💬 WOULD YOU EAT THIS WARM?

09/07/2026

🍓🥐 STRAWBERRY CREAM CHEESE DANISH BRAID

✨ FLAKY, CREAMY & BURSTING WITH STRAWBERRY FLAVOR!

Ingredients:
• 1 puff pastry sheet
• 150g cream cheese
• 3 tbsp sugar
• 1 tsp vanilla
• 1 cup strawberries, sliced
• 1 tbsp strawberry jam
• 1 egg
• 2 tbsp sliced almonds

Glaze:
• ½ cup powdered sugar
• 1 tbsp milk

Method:
1️⃣ Mix cream cheese, sugar and vanilla until smooth.
2️⃣ Roll out the puff pastry and cut diagonal strips along both sides.
3️⃣ Spread the cream cheese filling down the center.
4️⃣ Add sliced strawberries and small dots of strawberry jam.
5️⃣ Fold the pastry strips over the filling, alternating sides.
6️⃣ Brush with beaten egg and sprinkle with sliced almonds.
7️⃣ Bake at 190°C / 375°F for 22–28 min until golden and puffed.
8️⃣ Cool slightly and drizzle with the glaze.

🍓🤍 Crispy layers + creamy filling + juicy strawberries = PERFECTION.

💬 WOULD YOU TRY THIS?

09/06/2026

🥕🍰 CARROT CAKE ROLL

✨ SOFT, SPICED & LOADED WITH CREAMY FILLING!

Ingredients:
• 4 eggs
• ¾ cup sugar
• ¾ cup flour
• 1 tsp cinnamon
• ½ tsp ginger
• 1 tsp baking powder
• 1 cup grated carrots
• 1 tsp vanilla
• Pinch of salt

Filling:
• 200g cream cheese
• ½ cup powdered sugar
• 3 tbsp butter
• 1 tsp vanilla

Method:
1️⃣ Whip eggs, sugar and vanilla until fluffy.
2️⃣ Fold in flour, spices, baking powder, salt and grated carrots.
3️⃣ Spread on a lined baking tray and bake at 180°C / 350°F for 10–12 min.
4️⃣ Roll the warm cake with parchment and let it cool.
5️⃣ Beat the cream cheese, butter, sugar and vanilla until smooth.
6️⃣ Unroll, spread the filling evenly, then roll tightly again.
7️⃣ Chill for 1 hour, dust with powdered sugar and slice.

🥕🤍 Soft carrot cake + creamy cheesecake filling = pure comfort.

💬 WOULD YOU TRY THIS CARROT CAKE ROLL?

09/06/2026

💚❤️ THAT CRUNCHY CRUST + SILKY PISTACHIO CENTER!

Buttery tart shell, creamy pistachio filling, and juicy raspberries. ✨

💚 PISTACHIO RASPBERRY TART

Ingredients
• 1 tart pastry crust
• 120g pistachio paste
• 100g butter
• ½ cup sugar
• 2 eggs
• ½ cup ground pistachios
• 1 tsp vanilla
• Fresh raspberries

Method
1️⃣ Beat butter, sugar and pistachio paste until creamy.
2️⃣ Add eggs, vanilla and ground pistachios.
3️⃣ Fill the tart shell and arrange raspberries on top.
4️⃣ Bake at 175°C / 350°F for 30–35 min.
5️⃣ Cool completely and dust with powdered sugar.

💚 Nutty, buttery, fruity… impossible to stop at one slice.

💬 PISTACHIO + RASPBERRY — YES OR NO?

09/06/2026

🍫🌰 NO OVEN. NO STRESS. JUST PURE CHOCOLATE.

Creamy hazelnut cheesecake on a crunchy chocolate biscuit base, finished with glossy ganache. 🤎

🍫 CHOCOLATE HAZELNUT CHEESECAKE

Ingredients
• 200g chocolate biscuits
• 80g melted butter
• 500g cream cheese
• ½ cup powdered sugar
• ¾ cup hazelnut spread
• 1 cup whipped cream
• 1 tsp vanilla

Topping
• 150g dark chocolate
• ½ cup heavy cream
• Chopped hazelnuts

Method
1️⃣ Mix crushed biscuits with butter and press into a lined pan. Chill.
2️⃣ Beat cream cheese, sugar, hazelnut spread and vanilla until smooth.
3️⃣ Fold in whipped cream and spread over the crust.
4️⃣ Chill for 4–6 hours until firm.
5️⃣ Pour over chocolate ganache and sprinkle with hazelnuts.
6️⃣ Slice and enjoy! 🤎

✨ Silky, rich, crunchy… and completely no-bake.

💬 CHOCOLATE OR VANILLA CHEESECAKE?

09/05/2026

🍋✨ THAT LITTLE GOLDEN BUMP IS THE BEST PART!

Buttery, soft, lemony madeleines with tiny pops of poppy seed and a delicate lemon glaze. 🤤

🍋 LEMON POPPY SEED MADELEINES

Ingredients
• 2 eggs
• ½ cup sugar
• ¾ cup flour
• ½ tsp baking powder
• Pinch of salt
• ½ cup melted butter
• Zest of 2 lemons
• 1 tbsp poppy seeds
• 1 tsp vanilla

Glaze
• ¾ cup powdered sugar
• 2 tbsp lemon juice

Method
1️⃣ Whisk eggs and sugar until pale and fluffy.
2️⃣ Fold in flour, baking powder, salt, lemon zest, poppy seeds, and vanilla.
3️⃣ Mix in melted butter, then chill the batter for 30 minutes.
4️⃣ Fill a greased madeleine pan about ¾ full.
5️⃣ Bake at 190°C / 375°F for 9–11 minutes until golden around the edges.
6️⃣ Cool slightly, dip or drizzle with lemon glaze.

🍋 Soft in the middle, golden on the edges, with that fresh lemon kick.

💬 LEMON OR ORANGE — WHICH ONE WINS?

09/05/2026

🍓💚 CUT INTO THIS ROLL… AND LOOK AT THOSE LAYERS!

Soft vanilla sponge, silky pistachio cream, fresh strawberries, and a light white-chocolate finish. ✨

🍓 PISTACHIO STRAWBERRY CREAM ROLL

Pretty enough for a celebration… easy enough for a weekend bake. 🤍

🛒 INGREDIENTS

VANILLA SPONGE
• 4 large eggs
• ½ cup sugar
• ¾ cup all-purpose flour
• 1 tsp vanilla
• ¼ tsp salt
• 2 tbsp melted butter

PISTACHIO CREAM
• 1 cup heavy cream
• ⅓ cup mascarpone
• ¼ cup powdered sugar
• 3 tbsp pistachio paste
• ½ tsp vanilla

STRAWBERRY LAYER
• 1½ cups fresh strawberries, finely sliced
• 2 tbsp sugar
• 1 tsp lemon juice

FINISH
• 80g white chocolate, melted
• Chopped pistachios
• Fresh strawberries
• Powdered sugar

👩‍🍳 HOW TO MAKE IT

1️⃣ Whip the eggs and sugar for 5–7 minutes until very pale, thick, and fluffy.

2️⃣ Gently fold in the flour and salt. Add vanilla and melted butter without knocking out too much air.

3️⃣ Spread the batter into a lined 10×15-inch baking pan.

4️⃣ Bake at 180°C / 350°F for 10–12 minutes, just until the sponge springs back when touched.

5️⃣ While still warm, turn the sponge onto a clean towel dusted lightly with powdered sugar. Peel away the parchment and roll it up with the towel. Let it cool completely.

6️⃣ Whip cream, mascarpone, powdered sugar, pistachio paste, and vanilla until thick and silky.

7️⃣ Toss the sliced strawberries with sugar and lemon juice. Let them sit for 10 minutes, then gently drain any excess juice.

8️⃣ Unroll the cooled sponge. Spread the pistachio cream evenly, leaving a small border, then scatter the strawberries over it.

9️⃣ Roll tightly from one short side. Chill for 1 hour, then drizzle with white chocolate and finish with chopped pistachios, fresh strawberries, and powdered sugar.

💚 THE LITTLE SECRET:
Rolling the sponge while it’s warm keeps it flexible — so you get those beautiful clean spirals without cracking.

🍓 PISTACHIO + STRAWBERRY = UNDERRATED PERFECTION.

💬 WOULD YOU ADD WHITE CHOCOLATE OR LEAVE IT OFF?

📌 SAVE this one before strawberry season disappears.
❤️ SHARE it with someone who loves pretty desserts!

Cookwithalixa

09/11/2026

09/11/2026

09/11/2026

09/10/2026

09/10/2026

09/10/2026

09/10/2026

09/09/2026

09/09/2026

09/09/2026

09/09/2026

09/08/2026

09/08/2026

09/08/2026

09/08/2026

09/07/2026

09/07/2026

09/07/2026

09/07/2026

09/07/2026

09/06/2026

09/06/2026

09/06/2026

09/05/2026

09/05/2026

Address

Website

Alerts

Shortcuts

Share

Listing takedown request