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This frosting is great on its own, but you can always add your own unique twist on it with powdered dehydrated fruit, fruit purée, sprinkles, or crushed nuts! Ingredients: 2 sticks unsalted butter (1 cup), softened 16 ounces cream cheese, softened 4 cups confectioners sugar 1 tsp vanilla bean paste (or vanilla extract) Directions: Beat the cream cheese and butter separately for a minute before combining them. Whip on medium speed for 4-1o mins (depending on how fluffy you want your frosting). Sift in confectioners sugar, and add in vanilla Beat for a minute, or however long it takes for the confectioners sugar to fully incorporate. Spread or pipe onto any cake, cookie, or treat you desire!

I know that you shouldn't trust people on the internet, but trust me when I say these are the best. scones. ever. They are so soft, fluffy and flakey. They don't crumble, and they melt in your mouth. Not to mention the incredible fresh lemon flavor and poppyseed crunch! This is the best scone I have ever had!- me Ingredients: Scones: 2 cups all purpose flour 1/2 cup white sugar 1/4 cup poppy seeds 1 tbsp baking powder 1 tsp salt 6 tbsps cold butter (preferably frozen) 2 eggs, beaten 1/2 cup greek yogurt 1 tbsp vanilla bean paste (or vanilla extract) 3 tbsp lemon zest 2 tbsp heavy cream Glaze: 1 cup confectioners sugar 2 tbsp melted butter 1/4 cup lemon juice 1 tsp lemon zest 2 tbsp poppy seeds (optional) Directions: Preheat the oven to 375°F and line a baking sheet with parchment paper. Grate the butter. Mix together your dry ingredients (including lemon zest) and grated butter until your mixture looks like coarse meal. Add in wet ingredients (except cream) and stir to combine. If dough is too wet gradually add in a few tbsps of flour, if dough is too dry add in more yogurt. On a lightly floured surface, pack crumbs together and roll out the dough to be roughly 1.5 inches high. Cut 8 wedges like it's a pizza. If you want your scones to be smaller, make 2 smaller circles of dough, and cut them each into 6 wedges. Place on your prepared baking sheet, brush with cream, and bake for 15-23 minutes. While baking, prepare your glaze. Mix together all glaze ingredients to make a smooth and glossy glaze. It should not be very thick or thin. When cooled, use a spoon to pour glaze all over the scones. Wait 15 minutes for the glaze to settle in, and enjoy!

Sholeh Zard is a classic Iranian dessert, it resembles a saffron rose rice pudding.....but better. This is my moms recipe, so it is objectively the best Sholeh Zard recipe. Ingredients: 2 cups long grain jasmine rice 12(ish) cups of water 2.5 cups white sugar 1/2 tsp saffron 1/2 cup rose water cinnamon (optional) dried roses (optional) Directions: Wash your rice and simmer until it is soft and can be crushed with a fork, about 1.5 hours. Grind saffron and add into rice, along with sugar and rose water. Boil for five minutes while mixing continuously until thickened. Pour into serving dish. Wait five mins before adding on cinnamon and dried roses. Store in the fridge for at least an hour before enjoying!

I feel like French Toast is just one of those things nobody really needs a recipe for. Human beings are just wired to be able to make it. But if you are one of those people who suffer from self doubt and don't know if they can trust themselves in the kitchen without a recipe, this French toast recipe is for you. With its crispy edges, custardy center, and subtle comforting cinnamon vanilla flavor, it is a delicious classic. Ingredients: 1 egg 1/4 cup milk 1/2 tsp vanilla bean paste (or vanilla extract) 1/2 tsp cinnamon 1 tbsp sugar 4 slices of bread (I prefer brioche) Directions: In a low rise bowl or pie dish, mix together your ingredients (except for the brioche). Toast the brioche slices for two minutes. Douse the brioche slices in the egg mixture until all sides are covered. Cook on a pan over medium heat until both sides are golden, flipping midway. Serve with your favorite toppings and enjoy!

Your money may not jiggle jiggle, but this jelly does- Me. Ingredients: 2 tsp gelatin powder 2 expresso shots 1 cup hot water 2 tbsps brown sugar 1/2 cup room temperature water Whipped cream (optional) Vanilla ice cream (optional) Directions: Sprinkle gelatin over hot water, and let bloom for five minutes. Mix espresso shots, gelatin water, and sugar in a heatproof bowl. When the sugar dissolves, mix in room temperature water. Pour coffee jelly mixture into 6 serving bowls, cover tops with plastic wrap, and refrigerate for 6 hours - up to 3 days. Enjoy plain, or serve with whipped cream or ice cream!

Ever since I was a kid I could never get my frosting to be quite right. It was always clumpy, or liquid, heck it was even crunchy one time! Sure, you could excuse my poor frosting skills by saying I was seven. But to me, I was just another baker. While everyone in the YouTube videos I watched could effortlessly make a smooth buttercream, I couldn't. That was until I came across cream cheese frosting. It was great! With its creamy texture, and subtle tartness, it tasted exactly like a delicious cheesecake. However my cream cheese frosting was not always ending up as smooth as I would like. Two major tips that I wished I had learned earlier is to let the cream cheese and butter come to room temperature before whipping them, and to whip up the cream cheese and butter a bit separately before combining them. If the butter and cream cheese have different temperatures, they may not mix properly, and you could end up with a buttercream with weird clumps of cream cheese in it. Cream cheese frosting has a distinct taste and texture, so I wanted another frosting recipe that was fluffier and didn't have a cheesecake like flavor. Whipped cream frosting, while simple, really fit my criteria. I feel like when most people think of whipped cream frosting, they think of the delicate foam that comes out of spray bottles. But homemade whipped cream is far thicker and can hold interesting piped designs. If you plan on frosting your cake over a day ahead of time, I suggest making a stabilized whipped cream frosting. Another amazing aspect of whipped cream frosting, is that you can boil the cream in tea leaves or dried flowers, to give the frosting a unique flavor of your choosing. I love to make earl grey frosting using this method. However, if you plan on boiling the cream prior to making the frosting, make sure it cools before you begin whipping it! Please comment below if you have any unique frosting techniques that you think I should try! I am always open to trying new things :)