I have tested this recipe numerous times and this one is the best! It is seriously so moist!!

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This cookie is oversized and hefty, with a slightly crisp, buttery edge that gives way to a dense, melt-in-your-mouth middle!! The dough is light and creamy with a subtle golden hue, infused with fresh lemon zest and lemon juice.

Studded throughout are lemon chips. Little bursts of tangy sweetness that soften as they bake, creating pockets of citrusy richness. Some melt slightly into the dough, while others hold their shape, giving that signature chunky, loaded texture Levain cookies are known for!!

When you break it open, the center is nicely warm, thick, and gooey, almost like a soft lemon blondie.

The flavor hits in layers:

• bright, zesty lemon upfront

• buttery, vanilla warmth in the middle

• a sweet-tart finish from the lemon chips

This cookie is insanely good. Fresh and vibrant just like sunshine baked into a thick, bakery-style treat 🍋

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I was totally inspired by the Trader Joes cookies and cream sheet cake ! It was so good but way too dry.. I really wanted to re create it but make the cake super moist. It is in fact that much better. HOMEMADE is always better. NO preservatives!!

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You get the fluffy soft dough and cake chunks!! Best of both worlds.

Get the full recipe on my website:

CLICK HERE TO GO TO THE WEBSITE

Each cookie is finished with a silky strawberry cream cheese glaze made with strawberry pieces from the jam, adding the perfect balance of sweetness and tang. Bright, fruity, and indulgently creamy, it tastes like strawberry cheesecake wrapped inside a warm, chunky cookie. 🍓✨

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At the center lies a molten pistachio butter core that slowly oozes out when the pie is broken into, adding intense richness. The warm pistachio filling blends into the soft cookie crumb, creating a creamy, melt-in-your-mouth bite with deep pistachio flavor in every spoonful.

Ingredients:

• 226 g unsalted cubed cold butter

• 170g Brown sugar

• 90g Granulated sugar

• 2 large eggs

• 195 g cake flour

• 180g all purpose flour

• 1 tsp Cornstarch

• 3/4 tsp baking soda

• 200g milk chocolate

• 100g semi sweet chocolate

• 70g chopped pistachios

• 6-12 tbsps of pistachio butter (this is for the center filling of the cookie. I used eatpistakio’s)

Directions:

• Freeze the pistachio butter!! ( i froze about 6 heaping tbsp of pistachio butter. You will have dough leftover and it will not all fit in the pan/skillet. You can freeze more pistachio butter)

• In a standmixer bowl, add in cubed chopped butter. Mix on medium speed until the butter is whipped.

• Add in the sugars and mix again until fluffy. scrape down the sides.

• Add in the 2 eggs and mix again until lighter in color.

• Make sure to scrape down the sides!

• Add in the vanilla bean paste.

• In a separate bowl, add in the flour, cake flour, cornstarch, and baking soda

• Whisk together and pour into the wet ingredients.

• Mix halfway and add in the chopped semi sweet chocolate and milk chocolate chips.

• Mix on low speed until you see no flour streaks.

• Weigh out around 4 oz of dough.

• Split the dough in half and place the frozen chunk of pistachio butter in the center. Close tightly.

• Shape them into a ball and place inside an 8inch cake pan.

• Cover and place in the fridge to let it chill for 24 hours ! This will make a difference!! I love chilling my dough.

• Bake at 375f for 20-22 minutes! Edges should be slightly brown. If its still wobbly bake for a few more minutes.

• Let is rest for 5 minutes. Drizzle on more pistachio butter, pistachios, and FLAKY SEA SALT!

LINKS:

• The best skillet : favorite brand of skillet to use! Comes preseasoned:)

• Vanilla bean paste

• Maldon Sea Salt - flaky sea salt that is amazing on everything. yes. everything.

• BEST baking tray!! - I swear this one is amazinggg! Nonstick and no forever chemicals!

• Hand Mixer - I use this when I bake more than my stand mixer!

• MUST HAVE kitchen scale

• Parchment Paper

• Mixing bowl: Ive had these bowls for over 6 years and they look brand new still !

• Offset Spatula

Hi guys!! It has been a while since my last journal update:) I wanted to start doing these again and give life updates.

This week has been quite hectic and life changing. My husband actually just started his big boy job. He is finally a doctor now!! He is a physical therapist and going in full time now. We are both working full time now (plus I am finishing up my masters program& plus a dog.. its pretty hectic here) LOL. But I am so so grateful for everything we have. God is SOOO good!

Luckily my hours are a bit flexible.. thank goodness. I am always trying to film new recipes for you guys on the weekends.

I have really really exciting news though!! BIG THINGS are coming. I am so so excited. I have been putting so much work through this. I can not wait for you guys. I don’t want to spoil it yet… hehehe (BUT really good news coming! Will keep you guys updated dw!!) HINT: something is launching soon:)

This week I am definitely taking things a lot slower. I am so much more busier than I have ever been. Taking deep slow breaths everyday lol. Also.. I’m soaking up the last bit of cool weather because it is sooo hot in AZ now!! 100 degrees this week is insane and its only March! It is literally so dry in AZ and my skin has never been this bad. I bought a humidifier on amazon and its actually life changing lol. I actually love it. I fall asleep to the slight misty breeze HAHA. If you are also in a dry state I highly recommend getting one!! Idk why I didn’t buy one sooner. Its the way I had to buy a dehumidifier when I lived in Philly. Now I have to use a humidifier sigh hahaha.

Went to get brunch with my in laws the coffee shop! So cute! Paninis were amazing but coffee is a skip lol. WAY too sweet!

they locally source their food!

THIS MEAL has also been on repeat for me:

Rice, seaweed, avocado, runny egg and seasoned pollack roe!

I just get the pollack roe from hmart and season it with chives, scallions, sesame seed, sesame oil. It is so healthy and delicious!

Lots of cuddles with my baby<3

Some of my favorite recipes this past week!

1. strawberry matcha cookie skillet

2. Cinnamon Roll Banana Cake

3. Chocolate hazelnut cinnamon rolls

4. Red velvet bundt cake

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Here are some links to my favorite things!!

• Vanilla bean paste

• Baking loaf pan: Been baking loafs in this pan for years!! Nonstick and AMAZING quality. Worth every penny.

• 9 inch pan: BEST brand ever its nonstick!!

• The best skillet : favorite brand of skillet to use! Comes preseasoned:)

• PIQUE Matcha powder

• AP flour

• Cocoa Powder

• Nutella

• Dough cutter/Scraper

• Rolling Pin

• Bundt pan

• Maldon Sea Salt - flaky sea salt that is amazing on everything. yes. everything.

• BEST baking tray!! - I swear this one is amazinggg! Nonstick and no forever chemicals!

• Hand Mixer - I use this when I bake more than my stand mixer!

• MUST HAVE kitchen scale

• Parchment Paper

• Mixing bowl: Ive had these bowls for over 6 years and they look brand new still !

• Offset Spatula

• MILK powder: I’ve tried different brands and this one is the best one!

A rich, ultra-moist red velvet bundt cake with a tender, velvety crumb and subtle cocoa warmth, baked until perfectly plush. It’s finished with a silky vanilla cream cheese glaze that drapes over every curve, pooling into the ridges for just the right balance of tangy sweetness. Decadent yet soft, each slice melts in your mouth with that classic red velvet charm. 🍰

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Inside, the filling is rich and velvety as the hazelnut melts into brown sugar and fragrant cinnamon, creating a gooey center that stays molten and luscious. The edges bake to a light golden hue while the middle remains plush and soft, giving you that perfect contrast of lightly caramelized exterior and melt-in-your-mouth interior.

Fresh from the oven, they’re draped in a warm hazelnut butter glaze that cascades down every roll. The glaze is smooth, nutty, and slightly sweet, with the roasted depth of toasted hazelnuts shining through. It melts into the rolls, pooling in the crevices and soaking into the fluffy layers. A generous sprinkle of chopped toasted hazelnuts on top adds a delicate roasted crunch.

Gooey chocolate, spiced cinnamon warmth, buttery dough, and the rich, toasty sweetness of hazelnut. It’s like a bakery treat fresh out of the oven, perfect with a warm latte!!

chocolate rolls:

• 7g Instant yeast

• 60g Granulated Sugar

• 310ml Milk

• 140g Unsalted butter

• 2 Large Eggs

• 5g salt

• 75g Unsweetened Cocoa Powder

• 480g All-Purpose Flour

Hazelnut filling:

• 113g unsalted butter (softened)

• 70g dark brown sugar

• 100g hazelnut butter (or nutella)

• 1 tbsp cinnamon

• 1/4 tsp espresso powder

• 40g crushed hazelnuts

Hazelnut glaze:

• 28g Salted Butter

• 100g hazelnut buter

• 70g powdered sugar

• 1/2 tbsp Vanilla bean Paste

• 20g-30g milk

Directions:

• In a stand mixer bowl, add in the warm milk, granulated sugar and yeast. Let it sit for 5 minutes

• Add in the eggs, all purpose flour, salt, and unsweetened cocoa powder.

• Attach the dough hook and mix on low medium speed until the dough slightly comes together.

• Add the softened butter and mix on medium high speed for around 7-10 minutes.

• Dough should be nice and smooth! It does take quite a while for the dough to not be sticky. Be patient!!

• Place the dough in a greased bowl and cover with plastic wrap. Let it rise for 1 hour or until double in sized.

• Make the filling while you wait. Combine softened butter, dark brown sugar, cinnamon, hazelnut butter and espresso powder. It should become a nice paste.

• Toast the hazelnuts in the mini oven for 8-10 minutes at 300f.

• Assembling the Rolls:

• Once the dough has risen, punch it down and roll it out into a large rectangle on a floured surface

• Spread the filling paste all over the dough. Spread the toasted crushed hazelnuts on top.

• Use a pizza cutter to cut twelve equal strips and roll each piece up individually.

• Place the rolled up dough in a greased 9×13-inch baking dish.

• Cover the dish with a towel and let it sit for the second rise for about 30 minutes.

• Preheat your oven to 350f.

• Right before the rolls go into the oven, pour some heavy cream on top of the rolls!!

• Bake the rolls for 25-30 minutes.

• Make the Hazelnut Glaze:

• Make the glaze while the rolls are baking!

• In a bowl, beat together the softened butter, hazelnut butter, powdered sugar, and vanilla extract.

• Slowly add in the milk until desired consistency.

• Once the rolls are done baking, let it cool for about 10-15 minutes.

• Top the rolls with the glaze. You can add more crushed toasted hazelnuts on top!!

LINKS:

• Baking loaf pan: Been baking loafs in this pan for years!! Nonstick and AMAZING quality. Worth every penny.

• AP flour

• Cocoa Powder

• Nutella

• Dough cutter/Scraper

• Rolling Pin

• Vanilla bean paste

• Maldon Sea Salt - flaky sea salt that is amazing on everything. yes. everything.

• BEST baking tray!! - I swear this one is amazinggg! Nonstick and no forever chemicals!

• Hand Mixer - I use this when I bake more than my stand mixer!

• MUST HAVE kitchen scale

• Parchment Paper

• Mixing bowl: Ive had these bowls for over 6 years and they look brand new still !

• Offset Spatula

To finish, a luscious vanilla cream cheese glaze is drizzled over the warm cake, slowly settling into the crumble and soaking into the crumb below! The glaze adds a subtle tang and creamy sweetness that balances the richness of the banana and brown butter. This cozy crumb cake is perfect for slow mornings, afternoon coffee, or as a show-stopping dessert that tastes even better the next day! 🍌🤎

Ingredients:

Banana cake:

• 113g unsalted butter

• 120g brown sugar

• 50g granulated sugar

• 2 eggs, at room temperature

• 120g greek yogurt

• 3 ripe bananas, mashed (1 1/2 cups)

• 1 tsp vanilla extract

• 180g all-purpose flour

• 1 tsp baking soda

• 1/2 tsp salt

Crumble:

• 85g unsalted butter

• 100g all purpose flour

• 130g dark brown sugar

• 2 tsp cinnamon

cream cheese glaze:

• 4oz cream cheese, softened

• 100g powdered sugar

• 20-30ml milk of choice

• 1 tsp vanilla paste

Directions:

• Make the crumble first.

• In a small bowl, add in the softened butter. Add in the flour, cinnamon, and dark brown sugar. Mix until crumble consistency forms and set aside in the fridge.

• Preheat oven to 350f.

• Line or grease a 9x9 square pan. In a sauce pan, add in the butter and simmer on medium heat. Use a spatula to stir until browned.

• Pour the brown butter into a bowl and let it cool.

• Add in 3 brown spotty bananas and mash with the brown butter. Add in the granulated sugar and brown sugar. Use a hand mixer to mix everything.

• Add in the vanilla extract, greek yogurt, and 2 eggs. Mix again until smooth.

• Add in the flour and baking soda. Whisk until there’s no clumps. Do not over mix!

• Pour batter into pan and pour the crumble on top.

• Bake for 40-45 minutes. Bake longer if needed.

• While its cooling, Make the glaze by combining all the ingredients until smooth.

Links:

• 9 inch pan: BEST brand ever its nonstick!!

• Vanilla bean paste

• Maldon Sea Salt - flaky sea salt that is amazing on everything. yes. everything.

• BEST baking tray!! - I swear this one is amazinggg! Nonstick and no forever chemicals!

• Hand Mixer - I use this when I bake more than my stand mixer!

• MUST HAVE kitchen scale

• Parchment Paper

• Mixing bowl: Ive had these bowls for over 6 years and they look brand new still !

• Offset Spatula

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As winter softens into spring, the light shifts. Mornings feel brighter. Days stretch longer. There’s a quiet sense of forward momentum in the air.

But while the season moves quickly, the nervous system doesn’t always keep up! Early spring calls for energy that feels clean, steady, and grounded.

This is the time I return to simple rituals that support clarity and balance from the inside out. One of my essentials is Pique’s Sun Goddess Matcha, a ceremonial-grade matcha that delivers calm focus and radiant energy without the jitters or crashes of coffee.

Pique is built on the belief that the most powerful wellness rituals honor both ancient wisdom and modern science. From meticulous sourcing to thoughtful formulation, every detail reflects an uncompromising standard of purity and care.

Sun Goddess Matcha is a pure expression of that philosophy!

A Gentle Spring Energy Ritual

Crafted by Japanese tea masters and shaded 35% longer, Sun Goddess Matcha is naturally rich in L-theanine, chlorophyll, and antioxidants like EGCG. This supports calm alertness, immune health, and metabolic balance.

According to Harvard Health Publishing, matcha provides a unique combination of caffeine and L-theanine that promotes “a calmer alertness” compared to coffee, along with concentrated antioxidants that may support long-term health. The result is smooth, sustained energy. No jitters whatsoever!

Why It’s Perfect for Early Spring

Sourced from the remote mountains of Kagoshima, Japan, this matcha is clean, vibrant, and very well balanced.

As routines expand and days grow fuller, Sun Goddess Matcha supports:

• Calm, focused energy without overstimulation

• A grounded morning ritual

• Skin, immune, and metabolic support during seasonal change

  

My Daily Matcha Moment

I love it as a warm latte in the morning or as a gentle midday reset when I want clarity without disrupting my rhythm ❤️I feel awake, calm, and refreshed!

If you’re stepping into spring craving steadier energy and clarity that lasts, Pique Sun Goddess Matcha is one of the simplest rituals you can build into your day.

✨ Up to 20% off for life + free gifts
A limited-time seasonal offer to support your spring reset.

Shop Sun Goddess Matcha and begin your seasonal ritual!!

A thick, bakery-style Levain cookie with a tall, chunky shape, golden edges, and an irresistibly soft, doughy center. The dough is infused with warm cinnamon and brown sugar, then generously packed with crunchy Cinnamon Toast Crunch cereal that stays crisp, buttery caramel bits that melt into pockets of sweetness, and creamy white chocolate that pools throughout the cookie.

At the heart of it all is a luscious cream cheese filling, baked right into the center so it stays rich, smooth, and slightly tangy. When you break the cookie open, the filling gently oozes out, perfectly balancing the cozy cinnamon sugar flavors and creating a decadent, over-the-top cookie that feels indulgent, comforting, and straight out of a high-end bakery.

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I have been seeing the starbucks pistachio chocolate marbled loaf everywhere!! I had to recreate it… It is even better and the cake is sooo moist.

A pistachio chocolate marble loaf cake that’s as beautiful as it is indulgent. Tender, moist crumb swirled with ribbons of deep cocoa and nutty pistachio batter in every slice!! The pistachio layer is subtly sweet and earthy, infused with real pistachios for that naturally buttery flavor! The chocolate swirl adds a rich, velvety contrast that melts on the tongue…

The inside reveals a stunning marble pattern of green and dark chocolate, soft and plush with each bite. It’s finished with a thick, creamy pistachio cream cheese frosting whipped until light and silky, spreading smoothly over the top and adding an extra layer of nutty sweetness.

A sprinkle of crushed pistachios on top gives a delicate crunch.

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Each bite hits layers of texture and flavor: rich chocolate, soft gooey center, and smooth Oreo sweetness🍪🍫

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Winter is usually when my skin feels the driest and most out of sync, so I’ve been really intentional about supporting it from the inside out. I’ve been obsessed with the Pique Radiant Skin Duo lately, and my skin has never felt this bouncy, refreshed, and hydrated — even during colder months. I’ve been seeing real, noticeable results.

As a Korean girl, skincare isn’t just a routine, it’s a lifestyle. Healthy skin always starts from within, and this duo fits perfectly into that mindset!

The Sun Goddess Matcha is my absolute favorite 💚. First thing I do every morning is make my breakfast and then my matcha — it’s such a grounding ritual for calm focus and clean energy. This one is next level: rich, smooth, and packed with EGCG antioxidants to support skin clarity, firmness, brightness, and gut balance (which is key for glowing skin). Plus, it’s 100% ceremonial grade and gives steady energy without jitters.

The B·T Fountain is a game changer too✨ Especially in winter, when hydration feels harder to maintain. It’s sugar-free, filler-free, and powered by clinically proven ceramides that deeply hydrate, plump, and support the skin barrier. I love mixing it into my water later in the day for hydration that actually lasts.

Together, they support hydration, strengthen the skin barrier, and help restore that lit-from-within glow — without complicated routines or product overload. Just simple, daily consistency 💚.

✨ Plus, Pique is offering 20% off for life + free gifts for a limited time — such an easy way to stay consistent with this ritual all winter. Use my link: https://piquelife.com/michellersd “

Ingredients:

cake:

• 75g granulated sugar

• 3 large eggs

• 30g pistachio (grinded to flour)

• 1 tsp baking powder

• 80g all purpose flour

• 50g milk

milk mixture:

• 130ml evaporated milk

• 125ml sweetened condensed milk

• 170ml whole milk

• 65-70g pistachio butter i used @eatpistakio!

• green food coloring (optional but i did a few drops because my pistachio wasn’t vibrant green)

heavy cream:

• 200ml heavy cream

• 1-2 tbsp of powdered sugar

• chopped pistachio (to top)

Instructions

Make the cake:

• Line a 8x8 square pan and line the bottom with parchment paper. Preaheat oven to 350f. Grease the pan. Set aside.

• Separate the egg whites and egg yolks in separate bowls.

• Add in the egg yolks in one bowl and add 75g of sugar into a bowl.

• Whisk until lighter in color and then add in the milk.

• Add in the flour, ground pistachios, and baking powder. Fold together gently until well combined.

• In the other bowl of egg whites, mix until soft peaks form. Add in 50g of sugar and beat the mixture until stiff peaks.

• Add that into the flour mixture and fold gently with a spatula.

• The mixture should be nicely fluffed.

• Pour the batter and bake for about 35-40 minutes. Gently poke the cake with your finger. If it slightly springs back, its done.

• Take the cake out and let it cool! Take it out of the pan and let it cool.

• Line the pan with new parchment and put the cooled cake back in.

Milk Mixture:

• To make the milk mixture, in a bowl, add in the condensed milk, whole milk, evaporated milk and pistachio cream.

• Whisk until its smooth and combined.

• Add a few drops of green food coloring if you want more of a vibrant green.

• To the cake, Poke holes all over with a fork or a single chopstick.

• Pour about 90% of the milk mixture over the cake. (optional : Save about 10% of the milk mixture to pour on the cake when serving)

• Cover and let it chill in the fridge for overnight.

Whipped Cream:

• In a big bowl, add in the whipping cream and whip until soft peaks. Add in the powdered sugar and beat until its stiff peak.

• Add the whipped cream on top of the cake and smooth it out.

• Sprinkle on the chopped pistachios. Cut and serve. Enjoy!

LINKS

• Vanilla bean paste

• 8x8 Pan

• Cake Flour

• Kitchen aid mixer: I swear by the lifted one. It never gets stuck! Even on high speed.

• Maldon Sea Salt - flaky sea salt that is amazing on everything. yes. everything.

• BEST baking tray!! - I swear this one is amazinggg! Nonstick and no forever chemicals!

• Hand Mixer - I use this when I bake more than my stand mixer!

• MUST HAVE kitchen scale

• Parchment Paper

• Mixing bowl: Ive had these bowls for over 6 years and they look brand new still !

• Offset Spatula

• MILK powder: I’ve tried different brands and this one is the best one!
  

i gave some to my coworker and she said it was actually the best cookie she ever had!!

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Please please PLEASEEE! If you have riped bananas on your counter. You have to make this dish!!

Soft, spiraled brown butter banana bread cinnamon rolls are rich, cozy, and deeply aromatic. The dough is tender and plush, infused with ripe mashed bananas that add natural sweetness and moisture, while nutty brown butter weaves in warm caramel and toffee notes.

Each swirl is layered with a buttery brown butter cinnamon-sugar filling that melts into the banana-scented crumb as it bakes, creating gooey pockets and golden edges. Fresh from the oven, the rolls are pillowy and indulgent, with a toasted banana aroma and a subtle depth from the brown butter. It’s so comforting<3

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