Palmiers are a very simple cookie to make, with just a sheet of frozen puff pastry rolled with granulated sugar. But without the right technique, you can go from perfectly caramelized to burnt on the bottom with very pale tops in just a few minutes. Thankfully, the technique is super simple—it only requires flipping the…
I am so excited to share my new book with you and it’s the book you have all been waiting for! Throughout the last several years, I have received countless emails, messages, and audience questions at my book tours all asking me if I will ever write a book that is 100% baking recipes. This…
I first posted a chocolate raspberry cake on this site in 2016, with fresh raspberries scattered between layers of chocolate cake and buttercream. It was a good cake, but after ten years of making it, and hearing from readers about what worked and what didn’t, I’ve tweaked the recipe slightly for a cake I think…
This tiramisu cake was one of the very first cake recipes I made for Preppy Kitchen! I’m proud of the original recipe I posted in 2017, but I’ve retested and updated the recipe after years of reader questions and dialing in the trouble spots. The mascarpone filling is firmer making it easier to slice. I…
Blueberry pancakes are so easy to make, starting with a classic batter—simply whisk the wet ingredients into the dry ingredients and let the batter sit while you heat your pan. The trick for perfect pancakes from there is all about how you add the fruit. Most blueberry pancake recipes mix the berries right into the…
There’s a reason the lemon tart has been on French pâtisserie counters for centuries. A perfectly baked lemon curd tart is one of the most elegant things you can put on a table—a glossy, vibrant yellow curd set inside a crisp, buttery shortbread crust, bright enough to wake up your palate after a heavy meal….
The first time I served this chocolate zucchini cake, I didn’t tell anyone there was zucchini in it. When I finally mentioned the four and a half cups of grated zucchini hiding in the crumb, the response was “where?!” and “make this for my birthday.” That’s the thing about chocolate zucchini cake: when done right,…
If you have three brown-speckled bananas sitting on your counter, you have the start of the best banana bread you’ll make all year. This is the recipe I come back to whenever I have over-ripe bananas sitting in the corner. It’s buttery, sweet, and deeply flavored from brown sugar and a hint of cinnamon. I…
