Mixing The Batter

Sweet Avenue Pastries


How to Make Ice Cream Filled Cupcakes 

IMG_1132 くまキャラメル・くまイチゴ By yoshing_BT

lovelet (cream cheese ice cream between red velvet cake) from big gay ice cream store
photo by gsz

Key Lime Pie

ice cream cone cupcakes.

biscoff coffee cake: recipe here

cookies and cream ice cream cake


lemon&olive oil bundt cake with a honey-lemon glaze, lavender, & almonds. 

a series of inspirations from france, fait avec tout mon cœur en géorgie. 



God SaveBrownie 

A chocolate brownie is a flat, baked square or bar developed in the United States at the end of the 19th century and popularized in both the U.S. and Canada during the first half of the 20th century. The brownie is like a cross between a cake and a cookie in texture. Brownies come in a variety of forms. They are either fudgy or cakey, depending on their density, and they may include nuts, frosting, whipped cream, chocolate chips, or other ingredients. A variation that is made with brown sugar and no chocolate is called a blondie.


chocolate doughnuts

Strawberry Shortcake - Gourmet: July 1983

Ferrero Rocher - Nutella Cupcakes

S’more bites!  So good!  Dip marshmallows in chocolate, roll in graham cracker crumbs, let chocolate set for a few minutes (or not) then eat!  

Lavender Apricot Tart(Makes one 8-inch tart)Honeyed Lavender Apricots5-6 ripe apricots - thinly sliced1 teaspoon dried lavender flowers1/4 cup raw honeyArrange the apricots on a Teflex-lined dehydrator tray. Mix lavender and honey together in a small dish. Gently warm this mixture placing the dish in a larger bowl with hot water. Sprinkle or brush the apricots with lavender honey. Dehydrate at 115F for 2-4 hours. Crust1 cup almonds - soaked overnight1/2 cup cashews - soaked for 4 hours1/4 cup coconut flakes1/2 cup soft dates - pitted, more if needed1 teaspoon vanilla extractpinch of sea saltCombine all the ingredients in a food processor until thoroughly mixed and sticking together when pressed between fingers. Then evenly press the mixture into the bottom of an 8-inch spring form and create an about 1 1/2-inch wall on the sides.Vanilla Cream Filling1 1/2 cups cashews - soaked for 4 hours1/2 cup meat of fresh young Thai coconut1/2 cup almond milk - homemade if possibleseeds of 1vanilla bean 1/2 cup light agave syrup1/2 cup coconut oilCombine all the ingredients in a high speed blender until smooth and creamy. Fill the tart crust and  place in a freezer for 30 minutes to an hour. Once the surface is firm, arrange the apricot slices on top.Orange Honey Glaze1/2 cup freshly squeezed orange juiceabout 1/4 cup (1/4 ounce) Irish moss - thoroughly washed and soaked in hot water for at least 10 minutes1 tablespoon honey or agave syrupBlend all the ingredients in a high speed blender until completely smooth. Pour over the apricots on the tart and refrigerate until firm.