Dutch Cocoa Brownies
Rich Dutch cocoa brownies with a shiny, crackly top, moist chocolate center, and semisweet chocolate chips. Made in a 9-inch square pan.
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Chocolate Angel Food Cake
Light, fluffy, and full of rich chocolate flavor, this homemade Chocolate Angel Food Cake is made with Dutch-process cocoa and whipped egg whites. No butter, no oil, just a classic cake with a chocolate twist.
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Brown Sugar Cinnamon Toaster Pastries
Homemade Brown Sugar Cinnamon Pop-Tarts with flaky butter-lard pastry, a rich cinnamon brown sugar filling, and a thick vanilla-cinnamon glaze. A nostalgic breakfast favorite made from scratch.
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Rose Apple Pie
Thinly sliced apples arranged into a beautiful blooming rose, baked with cinnamon, brown sugar, and butter in my signature flaky butter-lard crust. An elegant twist on classic homemade apple pie that’s easier to make than it looks.
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Cherry Pie
A classic homemade cherry pie with tart cherries, a concentrated cherry glaze, and a flaky butter-lard crust. Big cherry flavor without a runny filling.
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Ginger Pear Pecan Crumble Pie
Bosc pears, fresh ginger, and ground ginger come together beneath a brown sugar-pecan crumble. I let the pears release their juices before baking, then keep those juices in the filling so the fruit thickens in the oven. Melted butter brings the crumble together in tender, nutty clusters.
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6-Inch Peach Blueberry Crumble Pie
Homemade 6-inch peach blueberry crumble pie with juicy summer fruit, concentrated fruit glaze, buttery brown sugar crumble, and a flaky pie crust.
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9-Inch Signature Butter-Lard Pie Crust
My signature 3:2:1 butter-lard pie crust combines the rich flavor of butter with the exceptional flakiness of lard. A reliable, easy-to-work dough for beautiful 9-inch pies, lattice tops, and decorative crusts.
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6-Inch Signature Butter Lard Pie Crust
All the buttery flavor and flaky texture of my signature 3:2:1 butter-lard pie crust, scaled down for a 6-inch pie. Perfect for small-batch baking, date-night desserts, and pies for two.
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Peach Bourbon Crumble Pie
Juicy peaches, a splash of bourbon, and a buttery brown sugar crumble come together in this homemade Peach Bourbon Crumble Pie. Reducing the peach juices with bourbon concentrates the fruit flavor for a rich, flavorful filling beneath a crisp, golden topping.
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Classic Apple Pie
A homemade apple pie with tender Honeycrisp and Granny Smith apples, a rich cinnamon-spiced glaze, and a golden, flaky double crust. Everything a classic apple pie should be.
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Cherry Peach Amaretto Crumb Pie
Sweet cherries, juicy peaches, and Amaretto come together in a homemade fruit pie with a rich fruit glaze, flaky butter-lard crust, and buttery almond crumb topping.
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All Butter Pie Crust
A classic homemade all-butter pie crust with rich buttery flavor and flaky, tender layers. Made with simple ingredients, this versatile dough works beautifully for sweet pies, savory pies, and decorative lattice tops.
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Pear Cranberry Crumble Pie
Sweet Bosc pears and tart cranberries make a fall pie that doesn’t hide the fruit beneath too much sugar. Cinnamon, ginger, nutmeg, and vanilla bean paste add warmth, while a brown sugar crumble finishes the top. It’s especially good the next day, once the filling has settled and the flavors have come together.
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6-Inch Peach Bourbon Crumble Pie
All the flavor of my original Peach Bourbon Crumble Pie, scaled down for two. Fresh peaches, a rich bourbon reduction, and a buttery brown sugar crumble make this 6-inch pie perfect for date night.
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Homemade Cookie Pie Crusts
Simple cookie-based crusts provide a crisp, sweet foundation for chilled and baked desserts. From chocolate cookies to vanilla-style crumbs, these alternatives offer an easy way to match crust flavor to filling.
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Dutch Apple Crumb Pie with Bourbon Reduction
A homemade Dutch apple crumb pie with Honeycrisp and Granny Smith apples, buttery brown sugar crumble, and a rich bourbon-apple reduction.
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Award-Winning Blueberry Pie
A Maryland State Fair Red Ribbon winner! My secret is cooking blueberries in two batches for a filling that slices beautifully without sacrificing the flavor and texture of whole berries.
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Classic Bakery-Style Brownies
Thick, rich Classic Bakery-Style Brownies with shiny crackly tops, crisp edges, and fudgy chocolate centers. Made from scratch with melted chocolate and cocoa powder.
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Fudgy Espresso Brownies
Rich, homemade Fudgy Espresso Brownies with shiny crackly tops, fudgy centers, and intense chocolate flavor. Espresso powder brings out the chocolate without making them taste like coffee.
