Mark Edward • Desserts

Blackberry Cheesecake Brownies

Wed, 06 May 2026 00:00:00 +0000

Blackberry Purée Ingredients

6 oz fresh blackberries
1/4 cup granulated sugar
1/4 cup water

Blackberry Purée Instructions

On Medium High heat, cook the blackberries, sugar, and water for 10 minutes in a medium saucepan. Smash the blackberries, and stir to prevent burning.
Strain into a small bowl.
Cool to room temperature. The purée should be thick.

Brownie Ingredients

12 Tbsp unsalted butter
1 1/2 cups granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract
1/2 tsp salt
1/2 cup all-purpose flour
3/4 cup cocoa powder

Brownie Instructions

Line 8-inch square baking pan with parchment paper, with overflow on all four sides.
Melt the butter in a microwave-safe bowl.
In a large bowl, mix the butter, sugar, eggs, vanilla extract, and salt until just combined.t
Slowly add the cocoa powder and flour.
Pour into the baking pan and spread evenly.

Cheesecake Ingredients

8 oz cream cheese, room temperature
1/4 cup Greek yogurt
1 large egg, room temperature
1/4 cup sugar
1/2 tsp salt

Cheesecake Instructions

Preheat the oven to 350°F.
In a large bowl, whisk the cream cheese, yogurt, egg, sugar, and salt until fully combined.
Pour onto the brownie layer and spread evenly.

Final Ingredients

Edible glitter spray

Final Instructions

Spoon different-sized dollops of the blackberry purée onto the cheesecake layer.
Use a toothpick to gently swirl the purée into the cheesecake.
Bake for 1 hour, or until the edges of the cheesecake turn a golden brown.
Chill for 2 hours or longer.
Cut into squares and softly dust with the edible glitter.

Almond Raspberry Cupcakes

Mon, 27 Apr 2026 00:00:00 +0000

Cupcake Ingredients

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs, room temperature
1/2 tsp pure vanilla extract
1 1/2 tsp almond extract
1 cup whole milk, room temperature

Cupcake Instructions

Preheat the oven to 350°F.
Line a 12-cup muffin pan with cupcake liners. Line a second pan as needed.
In a large bowl, whisk the flour, baking powder, baking soda, and salt together.
In a second large bowl, cream the butter and sugar for 3 minutes, until light and fluffy.
On medium-low, beat in the eggs, vanilla extract, and almond extract.
Slowly pour in the dry ingredients and whole milk. Mix until just combined.
Scoop or pour the batter into the cupcake liners, three-fourths full. Bake the cupcakes for 15–20 minutes, until a toothpick inserted in the center comes out clean.
After removing from the oven, leave the cupcakes in the pan for 1 minute, then transfer to a cooling rack.

Frosting Ingredients

1 cup fresh raspberries
1 cup butter, softened
5 cups powdered sugar

Frosting Instructions

Purée the raspberries in a blender.
In a large mixing bowl, pour the raspberries through a sieve to remove the seeds.
On medium speed, add the butter and mix until combined.
On low speed, mix in the powdered sugar. When mostly combined, increase the speed to medium-high until the mixture is light and fluffy.

Chocolate Raspberry Shots

Wed, 17 Dec 2025 00:00:00 +0000

Shot Glass Ingredients

Silicone shot glass molds, eight spaces
16 oz dark chocolate bars

Shot Glass Instructions

Chop the dark chocolate bars into small pieces.
In a medium double boiler, fill the bottom pot with 1 inch of water. Set over medium heat on the stove.
Put 10–12 oz of chocolate into the top pot. When the bottom pot is hot, place the top pot on it.
As the chocolate begins to melt, stir to prevent scorching. When the chocolate reaches 115°F and just a few small clumps are left unmelted, remove the top pot from the heat while continuing to stir. The residual heat will melt the last clumps. Put the remaining 4-6 oz of chocolate into the pot and stir.
When the temperature of the chocolate drops to 82°F, place the top pot back on the bottom pot.
When the temperature of the chocolate reaches 90°F, slowly pour into the mold. Use a spatula to guide the chocolate, tap out air bubbles, and spread evenly across the tops of the spaces.
Allow the chocolate to cool completely before removing from the mold.

No-bake Raspberry Cheesecake Ingredients

8 oz cream cheese
1 1/2 cups raspberries
3/4 cup powdered sugar
1/2 cup heavy whipping cream

No-bake Raspberry Cheesecake Instructions

In a blender, purée the raspberries and strain to remove seeds.
In a large bowl, on Medium-Low speed mix the cream cheese, raspberry purée, and powdered sugar until smooth.
In a medium bowl, beat the whipping cream until stiff peaks form, then add to the large bowl and fold into the mixture.
Spoon the cheesecake into a piping bag, and fill each chocolate shot glass to the top.
Chill at least 3 hours.

Whipped Cream Ingredients

1 cup heavy whipping cream, cold
1 Tbsp granulated sugar
1/2 tsp vanilla extract

Whipped Cream Instructions

In a large bowl, on High speed beat the heavy whipping cream and granulated sugar together until stiff peaks form.
On Low speed, add the vanilla extract.
Chill the whipped cream in a sealed container until ready to serve.

Final Ingredients

4 strawberry Pocky sticks

Final Instructions

When ready to serve, pipe the whipped cream on top.
Break the Pocky sticks into thirds and insert one piece into each shot.

Oreo Cookie Cakes

Fri, 31 Oct 2025 00:00:00 +0000

Cookie Cake Ingredients

12 Oreo cookies
16 oz white chocolate (4 baking bars)

Cookie Cake Instructions

Prepare a silicone mold with 12 round spaces, each slightly wider than an Oreo cookie.
In a medium double boiler, fill the bottom pot with 1 inch of water. Set over medium heat on the stove.
Put 8 oz of the white chocolate into the top pot. When the bottom pot is hot, place the top pot on it.
As the white chocolate begins to melt, stir to prevent scorching. When there are just a few small clumps of white chocolate left unmelted, remove the top pot from the heat while continuing to stir. The residual heat will melt the last clumps.
Pour the white chocolate into the silicone mold spaces, about ⅓ full each. Use a small spatula to spread the chocolate evenly over the bottom of each space and up the sides.
When the white chocolate has cooled nearly to room temperature, gently place an Oreo cookie inside each space.
Repeat the steps to melt the next 2 bars and pour them over each cookie, slightly overflowing the mold spaces. Use the spatula to guide the chocolate into the gaps, tap out air bubbles, and spread evenly across the tops of the cookies.
Cool in the fridge for 20–30 minutes. Once the white chocolate has cooled completely, place the mold upside over a sheet of parchment paper. If the mold is silicone, peel off from the cookies. If the mold is a hard material, firmly tap it to release the cookies.
If the white chocolate was melted just right, it should come out of the mold easily. It will have a smooth, glossy texture, and will keep its shape at room temperature. Otherwise, it may be too crumbly or too sticky, and will droop. If the gaps around the Oreo cookies were not filled enough, the top and bottom halves may break apart when removed from the mold.

Glaze Ingredients

1 1/2 cups powdered sugar
4 Tbsp black cocoa powder
2 Tbsp milk
2 tsp pure vanilla extract

Glaze Instructions

In a large bowl, whisk the black cocoa powder and powdered sugar.
Slowly add the milk and vanilla, mixing until smooth.
If too thick, add more milk. If too thin, add extra powdered sugar or black cocoa powder. It should be the consistency of molasses.
When the white chocolate has cooled, carefully drizzle the glaze to cover the top. If the right consistency, the glaze should set within a few seconds.

Final Ingredients

12 Golden Oreo Mini cookies

Final Instructions

After the glaze has set, place a Golden Oreo Mini on top for decoration.

Lemon Raspberry Cupcakes

Thu, 09 Oct 2025 00:00:00 +0000

Cupcake Ingredients

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
3/4 cup granulated sugar
1 1/2 Tbsp lemon zest (about 2 lemons)
1/2 cup unsalted butter, room temperature
2 large eggs, room temperature
1/4 cup lemon juice
1/2 cup milk

Cupcake Instructions

Preheat the oven to 350°F.
Line a 12-cup muffin pan with cupcake liners. Line a second pan as needed.
In a large bowl, whisk the flour, baking powder, baking soda, and salt together.
In a second large bowl, whisk the sugar and lemon zest.
On medium-high, beat in the butter, then the eggs and lemon juice.
Slowly pour in the dry ingredients and milk. Mix until just combined.
Scoop or pour the batter into the cupcake liners, three-fourths full. Bake the cupcakes for about 20 minutes, until a toothpick inserted in the center comes out clean.
After removing from the oven, leave the cupcakes in the pan for 5 minutes, then transfer to a cooling rack.

Frosting Ingredients

1 cup fresh raspberries
1 cup butter, room temperature
5 cups powdered sugar

Frosting Instructions

Purée the raspberries in a blender.
In a large mixing bowl, pour the raspberries through a sieve to remove the seeds.
On medium speed, add the butter and mix until combined.
On low speed, mix in the powdered sugar. When mostly combined, increase the speed to medium-high until the mixture is light and fluffy.

Dark Chocolate Cookies

Tue, 19 Aug 2025 00:00:00 +0000

Ingredients

1 cup all-purpose flour
3/4 cup Dutch-process cocoa powder
3/4 tsp kosher salt
1/2 tsp baking powder
1/2 tsp baking soda
10 Tbsp unsalted butter, room temperature
2/3 cup granulated sugar
3/4 cup dark brown sugar
1 large egg
2 tsp pure vanilla extract
2 cups bittersweet chocolate chips
Flaky sea salt

Instructions

Prepare baking sheets with parchment paper.
In a large bowl, whisk together flour, cocoa powder, salt, baking powder, and baking soda.
In a second large bowl, on medium speed cream the butter, granulated sugar, and brown sugar until very light and fluffy, about 5 minutes.
On low speed, mix in the egg and vanilla.
Slowly add the dry ingredients.
Add the chocolate chips and mix until just combined.
Scoop the dough into balls and place on baking sheets. With the bottom of a glass, partially flatten the dough balls.
Cover sheets with plastic wrap or foil and chill for at least a few hours.
Preheat oven to 350°F.
Sprinkle cookie dough with sea salt.
Bake the cookies about 7 minutes. Rotate, then bake another 6–8 minutes, until slightly crispy on the edges, but still soft in the center.
Place on a rack to cool.

Raspberry Wednesdaes

Thu, 08 May 2025 00:00:00 +0000

Cupcake Ingredients

1 3/4 cups cake flour
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
3 large egg whites, room temperature
2 tsp pure vanilla extract
1/2 cup full-fat sour cream, room temperature
1/2 cup whole milk, room temperature

Cupcake Instructions

Preheat the oven to 350°F.
Line a 12-cup muffin pan with cupcake liners. Line a second pan as needed.
In a large bowl, whisk the cake flour, baking powder, baking soda, and salt together.
In a second large bowl, cream the butter on high speed, about 1 minute.
On high speed, beat in the sugar.
On medium-high speed, beat in the egg whites and vanilla, about 2 minutes, then the sour cream.
On low speed, slowly add the dry ingredients until thoroughly combined, then the milk. Do not over-mix.
Pour the mixture into the liners, filling them about two-thirds.
Bake for 19–22 minutes, until a toothpick inserted in the center comes out clean.

Frosting Ingredients

1 cup unsalted butter, room temperature
4 1/2 cups powdered sugar
1 Tbsp pure vanilla extract
4–5 heavy cream or whole milk

Frosting Instructions

In a large bowl, cream the butter over medium speed.
Slowly add the powdered sugar, then the vanilla.
Beat in the heavy cream (or milk). Add more if frosting is too thick.

Glaze Ingredients

4 oz raspberries
1/2 Tbsp fresh lemon juice
1/2 tsp cornstarch
1 1/2 Tbsp unsalted butter, room temperature
1/4 tsp pure vanilla extract
1 1/4 cups powdered sugar

Glaze Instructions

Combine the raspberries, lemon juice, and cornstarch in a saucepan.
Cook over low heat, until the juices start to release. Stir regularly to prevent burning, and crush the raspberries.
When the sauce starts to thicken, pull off the heat. Pour into a bowl through a sieve to remove the seeds.
Allow the sauce to cool to room temperature.
In a medium bowl, blend the butter, powdered sugar, vanilla, and raspberry sauce. If not thick enough, slowly add more powdered sugar.

Final Ingredients

Rainbow confetti sprinkles
Jar of pitted maraschino cherries

Final Instructions

When the cupcakes have completely cooled, pipe the frosting with a large tip.
Once frosting has set, carefully pipe glaze with a small tip. If the right consistency, the glaze should set within a few seconds.
Scatter sprinkles on the cupcakes.
Rinse the cherries and top each cupcake with one.

Chocolate Wednesdaes

Wed, 07 May 2025 00:00:00 +0000

Cupcake Ingredients

1 3/4 cups cake flour
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
3 large egg whites, room temperature
2 tsp pure vanilla extract
1/2 cup full-fat sour cream, room temperature
1/2 cup whole milk, room temperature

Cupcake Instructions

Preheat the oven to 350°F.
Line a 12-cup muffin pan with cupcake liners. Line a second pan as needed.
In a large bowl, whisk the cake flour, baking powder, baking soda, and salt together.
In a second large bowl, cream the butter on high speed, about 1 minute.
On high speed, beat in the sugar.
On medium-high speed, beat in the egg whites and vanilla, about 2 minutes, then the sour cream.
On low speed, slowly mix in the dry ingredients until thoroughly combined, then the milk. Do not over-mix.
Pour the mixture into the liners, filling them about two-thirds.
Bake for 19–22 minutes, until a toothpick inserted in the center comes out clean.

Frosting Ingredients

1 cup unsalted butter, room temperature
4 1/2 cups powdered sugar
1 Tbsp pure vanilla extract
4–5 heavy cream or whole milk

Frosting Instructions

In a large bowl, cream the butter over medium speed.
Slowly add the powdered sugar, then the vanilla.
Beat in the heavy cream (or milk). Add more if frosting is too thick.

Glaze Ingredients

1 1/2 cups powdered sugar
4 Tbsp cocoa powder
2 Tbsp milk
2 tsp pure vanilla extract

Glaze Instructions

In a large bowl, whisk the cocoa powder and powdered sugar.
Slowly add the milk and vanilla, mixing until smooth.
If too thick, add more milk. If too thin, add extra powdered sugar or cocoa powder. It should be the consistency of molasses.

Final Ingredients

Rainbow confetti sprinkles
Jar of pitted maraschino cherries

Final Instructions

When the cupcakes have completely cooled, pipe the frosting with a large tip.
Once frosting has set, carefully pipe glaze with a small tip. If the right consistency, the glaze should set within a few seconds.
Scatter sprinkles on the cupcakes.
Rinse the cherries and top each cupcake with one.

Chocolate Chip Cookies

Sat, 26 Apr 2025 00:00:00 +0000

Ingredients

1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, room temperature
1/2 cup firmly packed light brown sugar
6 Tbsp granulated sugar
1 large egg
1 tsp vanilla extract
2 1/4 cups semisweet chocolate chips

Instructions

Preheat the oven to 350°F.
Prepare baking sheets with parchment paper.
In a large bowl, sift the flour, baking soda, and salt together. Set aside.
In a second large bowl, beat together the butter, granulated sugar, and brown sugar for about 2 minutes until smooth.
On low speed, mix in the egg and vanilla.
Slowly mix in the dry ingredients.
Fold in the chocolate chips.
Scoop balls of dough and place on the prepared baking sheets.
Bake the cookies for 10–13 minutes, or until the edge is lightly browned.

Legally Distinct Black Chocolate Cookies

Fri, 25 Apr 2025 00:00:00 +0000

Cookie Ingredients

2 cups flour
1/2 cup cornstarch
1 1/3 cups granulated sugar
2/3 cup black cocoa powder
1/2 tsp salt
3/4 cup + 2 Tbsp salted butter, melted
1/4 cup + 2 Tbsp heavy cream

Cookie Instructions

Preheat oven to 350°F.
Prepare baking sheets with parchment paper.
In a large bowl, mix flour, cornstarch, granulated sugar, black cocoa powder, and salt.
Mix in the butter and heavy cream. Pack the dough tightly.
On a cutting mat, roll out the dough to between 1/4" and ⅛" thick, and make pairs with a circle cookie cutter.
(If using a pattern stamper, lightly dust with flour and press down while dough is still inside the cookie cutter.)
Bake for about 10–12 minutes, until just crispy. The cookies will burn very quickly if too close to the sides of the oven, or baking for even a minute too long.
Carefully place cookies on a cooling rack.

Filling Ingredients

3 oz cream cheese
1/2 cup unsalted butter
4 cups powdered sugar
1/2 tsp pure vanilla extract

Filling Instructions

In a large bowl, mix the cream cheese, butter, powdered sugar, and vanilla thoroughly.
After the cookies have completely cooled, group into pairs. Frost the bottom side of one cookie, and cover with the other.

Brownies

Mon, 24 Mar 2025 00:00:00 +0000

Ingredients

1 cup unsalted butter
1 cup Dutch-process cocoa powder
4 oz semisweet chocolate chips
1 1/2 cups granulated sugar
1/2 cup brown sugar
1 Tbsp pure vanilla extract
4 eggs
1 cup flour
1 tsp kosher salt

Instructions

Preheat oven to 350°F.
Line 9" × 13" pan with foil or parchment paper with overhangs for easy removal.
Put cocoa powder and chocolate chips in a heat-proof medium bowl.
Melt the butter in a saucepan over medium-low heat. When it begins to foam and spit, stir and scrape every few seconds for about 5–10 minutes. White solids will form along the bottom. When the foaming and spitting stops, the solids will soon turn brown. Quickly remove from the heat.
Pour the browned butter into the heat-proof bowl. Stir until the chocolate fully melts and is consistently smooth.
In a large bowl, whip the granulated sugar, brown sugar, vanilla, and eggs on medium-high speed for about 5–7 minutes, until it is thick and fluffy.
Pour the melted chocolate into the large bowl and mix on low speed.
Fold in flour and salt on low speed.
Pour into the pan and spread evenly.
Bake about 25–30 minutes, until glossy and not wiggly.
Remove from oven and cool inside pan.

Vanilla Cookie Bars

Thu, 13 Feb 2025 00:00:00 +0000

Cookie Ingredients

1 1/2 cups all-purpose flour
1/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp cornstarch
1/2 cup unsalted butter, room temperature
3/4 cup granulated sugar
1 large egg and 1 large egg yolk
2 tsp pure vanilla extract
1/2 cup rainbow sprinkles (not nonpareils)

Cookie Instructions

Preheat oven to 350°F.
Line an 8-inch square pan or 9-inch square pan with aluminum foil.
In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch.
In a large bowl, cream the butter on medium speed until smooth, about 1 minute.
Mix in the sugar until fluffy and light in color.
Mix in the egg, egg yolk, and vanilla.
On low speed, slowly mix in the dry ingredients.
Gently fold in the sprinkles.
Press the cookie dough evenly into the prepared baking pan.
Bake for about 25 minutes, or until very lightly browned on top. The cookie should be extra soft. Place on a rack to cool. The center will slightly sink.

Frosting Ingredients

3/4 cup unsalted butter, room temperature
2 1/4 cups powdered sugar
3 Tbsp heavy cream or half-and-half
1 tsp pure vanilla extract
Salt

Vanilla Instructions

In a large bowl, beat the butter on medium speed until creamy, about 2 minutes.
Add the powdered sugar, heavy cream (or half-and-half), and vanilla extract on low speed.
Beat for 3 minutes on high speed. Add more powdered sugar if too thin or more cream if too thick. Add a pinch of salt if frosting is too sweet.

Final Ingredients

Nonpareil rainbow sprinkles
Heart rainbow pastel sprinkles

Final Instructions

After cookie has completedly cooled, remove from baking pan and evenly cover with a thick layer of the vanilla frosting.
Cut into squares.
Decorate with nonpareil and heart sprinkles.

Chocolate Crinkle Cookies

Wed, 18 Dec 2024 00:00:00 +0000

Ingredients

1 3/4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
8 oz semisweet chocolate chips
2 3/4 cups granulated sugar, divided
⅓ cup canola oil
2 tsp light corn syrup
2 large eggs and 1 large egg yolk
2 tsp pure vanilla extract
1 cup powdered sugar

Instructions

In a medium bowl, whisk the flour, baking powder, and salt.
In a heat-proof bowl, melt the chocolate chips.
In a large bowl, mix the granulated sugar (2 1/2 cups), canola oil, and corn syrup.
On low speed, mix in the eggs, egg yolk, and vanilla, then the melted chocolate.
Slowly mix in the dry ingredients.
Wrap the dough with plastic wrap and chill for at least a few hours.
Preheat the oven to 325°F.
Prepare baking sheets with parchment paper.
Pour the remaining granulated sugar (1/4 cup) into a small bowl, and the powdered sugar into a second bowl.
Scoop the dough into balls, rolling each one lightly in the granulated sugar and heavily in the powdered sugar. Place on the baking sheets.
Bake for about 12–14 minutes. The cookies should be slightly crispy on the outside, but slightly soft inside.
Let the cookies cool on the baking sheet for about 2 minutes, then place on cooling racks.

Key Lime Bars

Fri, 22 Nov 2024 00:00:00 +0000

Crust Ingredients

12 graham crackers, crushed (about 1 1/2 cups)
6 Tbsp unsalted butter, melted
1/4 cup granulated sugar

Crust Instructions

Preheat oven to 350°F.
Line a 9-inch square baking pan with parchment paper, with overflow on all four sides.
In a medium bowl, mix the crushed graham crackers and granulated sugar.
Stir in the melted butter.
Pour the mixture into the baking pan. Press it flat evenly across the bottom.
Bake for 10 minutes.

Filling Ingredients

4 ounces full-fat cream cheese, room temperature
4 large egg yolks
14 ounce sweetened condensed milk
1/2 cup key lime juice
2 tsp lime zest (about 1 lime or 2 key limes)

Filling Instructions

In a large mixing bowl, beat the cream cheese on medium-high until smooth.
Mix in the egg yolks.
Mix in the condensed milk, key lime juice, and (key) lime zest.
When the crust is done baking, let it cool for a few minutes, but while it is still warm pour the filling mixture evenly across the crust.
Bake for about 18–20 minutes. The edges should be set, but the middle should be a tiny bit wiggly.
Cool pan on a wire rack for 30 minutes, then chill in the fridge for at least 2–3 hours.

Final Ingredients

(Key) lime wedges

Final Instructions

Remove from the pan and cut into squares.
Garnish the squares with (key) lime wedges.

Raspberry Cupcakes

Mon, 07 Oct 2024 00:00:00 +0000

Sorry

I don’t have a recipe to share for this. These cupcakes were my first ever attempt at baking anything from scratch (i.e. not from a box mix). They tasted good, but their texture turned out to be unpleasantly inconsistent because they didn’t rise well enough.