Peanut butter cookies were one of our mom’s specialties. She would make them for us after school in her massive yellow bowl where all the best baked goods are made. We still use her recipe to this day. They have a soft center and golden edges. For this version we are dipping the bottom in chocolate for the perfect chocolate peanut butter combination.
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You know something good is coming out of the kitchen when you hear the humming of the stand mixer creaming butter and sugar. You unwrap the softened butter, turn up the speed of the mixer, and slowly add your brown and white sugars to get that airy, creamy blend. It’s the beginning of countless recipes, but let’s talk about what is arguably the most popular of them all: chocolate chip cookies. Over the years, we have made hundreds of chocolate chip cookies, tested dozens of recipes, and crafted what we deem to be the perfect one. For us, what separates the good ones from the best comes down to a few key components and these chocolate chip cookies have them all.
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This raspberry cake is inspired by two iconic cakes we love: the Halekulani coconut cake and princess cake. It brings together the best parts of both into one raspberry chiffon cake. The cake starts with classic chiffon cake layers. Once cooled, the layers are filled with raspberry jam and vanilla bean pastry cream. After the cake is assembled, it’s topped with vanilla bean whipped cream and fresh raspberries. It’s full of raspberry flavor while still being light and not too sweet.
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