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STICKY DATE TOFFEE PUDDING!!! Dates baked into the softest little cakes together with my favorite dairy products @Organic Valley soaked with warm butterscotch sauce, then topped with honeycomb ice cream and EVEN MORE SAUCE. This is what dates were born to become!!! I baked mine in a canelé de Bordeaux pan instead of the traditional dariole molds, and honestly, I might never go back. All those fluted sides catch even more of that sauce on the way down. Recipe is on my substack, link in bio! YASSS

If you ask my girls what their favorite cookie I make is, THIS IS IT! Ma’amoul, date-stuffed cookies straight from my cookbook EAT SMALL PLATES. No chocolate, no crazy fillings, no flashy stuff. Just a small cookie stuffed with spiced dates and covered in powdered sugar. The dough is made with a mix of all-purpose flour and semolina flour, using my go-to flours from @Bob’s Red Mill The combination gives these cookies the PERFECT texture: buttery and crumbly, but still sturdy enough to hold all t

SALTED HONEY BEEHIVE CHALLAH!!! Not only one of the most delicious breads for the holiday, but also such a beautiful centerpiece for your Rosh Hashanah table. I divide my challah dough into tiny balls and let them proof together until they kiss, sprinkle them with Atlantic sea salt, and bake until they form this gorgeous beehive pattern. The second it comes out of the oven, I brush the whole thing with a caramel glaze. Both the dough and the caramel are made with my go-to dairy products from @Or

My take on Rosh Hashana menu this year is all in BAKING! - A dessert you make for the holiday, and carry with you into the new season. - Your challah for Rosh Hashanah. - The morning after snack. - A butter to spread on both of them. - A cake for when you’re too lazy to make a cake. - A cake for when you’re lazy but still want to impress. - And the one for your GF guest- or just for you, because it’s fabulous either way. Menu and recipes are on my substack, link in bio! YASSS!

I used to be the pickiest eater alive. This is the one thing I never outgrew. Homemade bagels, smashed flat so you get all the chew and none of the extra bread, topped like a pizza with my absolute favorite shredded mozzarella for anything we toast at home @Organic Valley and way too many green olives. Then pressed until the cheese cracks at the edges. My childhood comfort food, just built from scratch now. Recipe in my newsletter, link in bio! YASSS!

Next challah bake, save some dough for these chocolate-stuffed buns! I make my challah dough with my go-to organic all-purpose flour from @Bob’s Red Mill then divide it in two: one half gets braided into challah, and the other becomes a little chocolate treat for my daughter and me. I also added a longer braiding tutorial to the recipe so you can follow the technique step by step. Recipe + braiding tutorial on my newsletter, link in bio! YASSS!

PB&J donut holes come together in under 10 minutes. They’re stuffed with peanut butter, then tossed in @McCormick Spices McCormick Flavor of the Year Black Currant Finishing Sugar for a tart-sweet berry finish. #ad #McCormickpartner The start of a new school year hits differently as a father. New routines, big feelings, and little treats waiting at home. A sweet little way to celebrate a fresh start. YASSS! Link to the recipe in my bio!

Think cinnamon rolls, but bright, light and tangy!🫐🍋 I used my classic cinnamon roll dough, but replaced the cinnamon sugar with alternating stripes of homemade blueberry jam and lemon curd. Once rolled and sliced, every one comes out a little different, and that’s the whole point. The rolls get covered in cream cheese icing tinted pinkish-purple with a spoonful of that blueberry jam. From the dough to the fillings and icing on top, everything was made using my favorite products from @Organic Va

Strawberry Cheesecake Brioche Buns 🍓 The strawberries right now are unbelievable, so I wanted to make them the centerpiece of my next pastry. I took my brioche dough, filled it with cheesecake filling, topped it with sumac-macerated strawberries, and finished it with a buttery crumble. The dough, cheesecake filling, and crumble were all made with my favorite products from @Organic Valley They turned out so good, we loaded up the car and drove around the neighborhood delivering them to my daught

I juiced four ears of corn to make this focaccia. I wanted cornbread I could actually build a sandwich with, so I used @Bob’s Red Mill Bread Flour for that light, chewy focaccia crumb and added their Organic Medium Grind Cornmeal directly to the dough to give it that unmistakable cornbread flavor and texture. An overnight fermentation, plenty of olive oil, and jammy blackberries pressed into the dough took care of the rest. It’s soft, crispy, sweet, salty, and somewhere right between cornbread a