These cookies are the crisp, sweet, gently spiced, maddeningly addictive cookie friend of air travelers everywhere — honestly, when they hand you hot coffee and your private package of cookies to dunk, who cares that it’s 7am — WE’RE LIVING.

But I digress. Given my abiding love for the pure pleasure that is combining brown sugar (or Belgian Kandi Sugar if you can get your hands on it!), butter, flour, and a modest supply of spices into the delicately crisp wafer that sits happily at the nexus of gingersnap and sugar cookie, I had to make my copycat version — and it is delicious.

Tune in for the recipe and also reflections on relative cookie popularity, trivia on the origin of the word “speculoos,” and a happily sugar-fueled time in the kitchen with me!

See this recipe come to life on IG:
Part 1
Part 2

The reviews are in:
“There is no judgment on your banana artistry.”

”I’m not really sure anything could have gone wrong here given what we are working with, but every single thing went very right.”

“The bananas warm and form a sort of custard layer on top of this incredibly buttery, rich, moist cake… And then you get the glossing of the caramel soaking into the top layer. It is so tender and light but still rich. WOW!!!”

Haha, need I say more?? Brown. Butter. Banana. Cake. It’s the snacking cake you didn’t realize you absolutely, 100% need in your life immediately. Enjoy!

See this recipe come to life on IG:
Part 1
Part 2

Skip apple pie and make this!

Not joking, quite possibly my favorite dessert bite of the last year!!  Just sweet enough and perfect for using up the bounty of freshly picked apples that make September so delicious, this freeform apple tart — aka a galette — is a great beginner dessert that is creative and elegant enough for any occasion.

Get crafty as you artfully shingle a cascade of sweet and tart apples over the tender, buttery crust, and I love the unexpectedly rich nuttiness of sesame seeds and sparkle of sugar sprinkled over the crust.

See this recipe come to life on IG.

Today we’re taking inspiration from lush, late summer Maine blueberries and one of my most memorable dinner party desserts (tune in for the story!) to create a scone that is nostalgic and exotic all at once.

These delightfully flakey and buttery baked treats are bursting with molten fruit and a touch of orange blossom water to make them extra special. Once you own the orange blossom water, add a splash to iced tea! A drip over yogurt! A spoonful to salad dressing! And definitely as flavoring for sweet icing to drizzle overtop some truly irresistible scones.

See this recipe come to life on IG.

Lucky enough to be invited to cook with the incredible @KevinDundon while here visiting Ireland!! We made his gorgeous crepes with rhubarb flambé and cream — and I tucked in some blueberry pancakes with caramelized donut peaches!!

Tune in for some kitchen fun!

Get excited for sweet, juicy, sun-ripened summer fruit with my Blackberry Plum Crumble — a delightfully simple dessert from my cookbook, Eat Your Heart Out!

Even better, this recipe is 7-10 points per generous serving on WW (get the full listing of @WW points for the recipes in my book at ww.com/daphneoz!) and is totally customizable so you can always enjoy the foods you love and still keep track of your goals.

Sink a spoon into warm, molten, jammy fruit and a nutty, crispy golden brown crumble topping, and savor pleasure and wellness in every bite!!

See this recipe come to life on IG.