Moribyan

There’s something so nostalgic about a honey bun. That soft, slightly sweet dough with cinnamon swirled through it and a sticky glaze on top. I wanted to bring that same feeling into fall, so I took my go-to fried cinnamon roll dough, worked pumpkin puree and warm spice right into it, and gave the whole thing a honey glaze finish instead of the usual icing.

Thes...

There’s a certain kind of fall baking day where you want pumpkin bread, but you also just really want chocolate, and I refuse to choose between the two. That’s exactly how this loaf came about. It’s the same cozy, spiced pumpkin bread base I make every October, but I split the batter, mixed part of it into a rich chocolate batter, and scattered scoops of both throughout the p...

I’ve been on a real tinned fish kick lately, and this dip is where it all comes together. It’s slightly inspired by Moroccan sardine sandwiches — the kind packed with herbs, olives, harissa, and onions between crusty bread — just turned into a dip instead. It started as a way to use up the sardine tins that kept piling up in my pantry, and it turned into one of my go-to recip...

These cookies taste just like a rice krispy treat baked right into a cookie. The browned butter gives every bite a deep, nutty flavor, while the cereal adds crunch and the marshmallows melt into pockets of gooey sweetness.

This one is my copycat take on the viral Costco cookies that have been all over TikTok, the giant bakery cooki...

Cottage cheese has completely changed the way I make dessert and this Oreo Cheesecake is the best example of that. Blend it down smooth and it tastes just like cream cheese but with way more protein, making it the perfect base for a cheesecake pudding. Layered with whole Oreo cookies and topped with a glossy chocolate ganache, this is the kind of dessert you will be making on...