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Marissa Makes
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Baking Basics

  • Easy Homemade Butter with Chive Blossoms

    July 13, 2023marissajmakes
    Continue Reading
  • My Favorite Pie Dough

    November 11, 2021marissajmakes
    Continue Reading
  • Basic Infused Simple Syrup and Scented Sugar

    February 1, 2021marissajmakes
    Continue Reading

Caramelized banana cake with brown butter and hazelnuts 🫶🏻

I have a whole stash of overripe bananas in my freezer just for the purpose of making this cake. I know I always say this about my recipes, but this one is truly one of my favorites and I usually end up making it several times back to back. This cake takes the idea of banana bread to the next level by deepening the complexity of flavors through the caramelized bananas, brown butter, and ground hazelnuts. The extra steps are SO worth the payoff, I promise! You can find the recipe on the blog archives, and it will be on my substack soon once I’m caught up adding older recipes. Happy baking, and happy monday my dear friends! 🥰

#bananacake #bananabread #cakerecipe #autumnbaking #cozybaking

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Open post by marissamakes__ with ID 18617869657020342
Caramelized banana cake with brown butter and hazelnuts 🫶🏻

I have a whole stash of overripe bananas in my freezer just for the purpose of making this cake. I know I always say this about my recipes, but this one is truly one of my favorites and I usually end up making it several times back to back. This cake takes the idea of banana bread to the next level by deepening the complexity of flavors through the caramelized bananas, brown butter, and ground hazelnuts. The extra steps are SO worth the payoff, I promise! You can find the recipe on the blog archives, and it will be on my substack soon once I’m caught up adding older recipes. Happy baking, and happy monday my dear friends! 🥰

#bananacake #bananabread #cakerecipe #autumnbaking #cozybaking

Soaking up the last of the summer flavors 🥰

New recipe coming to you soon! I hope you’re having a wonderful week, my dear friends. Happy Wednesday 🩷
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#tomatoes #heirloomtomatoes #tomatoseason #summerproduce #summerrecipes

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Open post by marissamakes__ with ID 17873391528564533
Soaking up the last of the summer flavors 🥰 

New recipe coming to you soon! I hope you’re having a wonderful week, my dear friends. Happy Wednesday 🩷
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#tomatoes #heirloomtomatoes #tomatoseason #summerproduce #summerrecipes

Honeynut Bundt cake with walnut praline and maple glaze 🫶🏻

Caught in that time of year where I’m still enjoying summer produce, but also yearning for fall (and cooler temps 🥲). I’ve been harvesting honeynut squashes from my garden for a few weeks now, so it might be time to enjoy Augtober and make this Bundt cake 😋 Recipe on the blog archives!

Happy monday, my dear friends!

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#bundtcake #autumnbaking #cakesofinstagram #bundtcakes #fallrecipes

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Open post by marissamakes__ with ID 17912642949446004
Honeynut Bundt cake with walnut praline and maple glaze 🫶🏻

Caught in that time of year where I’m still enjoying summer produce, but also yearning for fall (and cooler temps 🥲). I’ve been harvesting honeynut squashes from my garden for a few weeks now, so it might be time to enjoy Augtober and make this Bundt cake 😋 Recipe on the blog archives!

Happy monday, my dear friends! 

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#bundtcake #autumnbaking #cakesofinstagram #bundtcakes #fallrecipes

Summer sourdough 🫶🏻

A little loaf from last year 🩷 Since my dad started getting very very sick, I haven’t had a chance to bake any sourdough, but I’m hoping to change that soon. I miss sourdough so much, and it’s so therapeutic for me. Especially now, I need that comfort ❤️‍🩹

I’ve been brainstorming some inclusions to use in my next loaf: what’s your favorite add in or flavor of sourdough?

Happy Thursday my dearest friends 🩷
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#sourdough #sourdougbread #sourdoughbaking #homebaker #breadbaker

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Open post by marissamakes__ with ID 18160828144486457
Summer sourdough 🫶🏻

A little loaf from last year 🩷 Since my dad started getting very very sick, I haven’t had a chance to bake any sourdough, but I’m hoping to change that soon. I miss sourdough so much, and it’s so therapeutic for me. Especially now, I need that comfort ❤️‍🩹

I’ve been brainstorming some inclusions to use in my next loaf: what’s your favorite add in or flavor of sourdough?

Happy Thursday my dearest friends 🩷
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#sourdough #sourdougbread #sourdoughbaking #homebaker #breadbaker

Chicken salad with tarragon and grapes 🫶🏻

One of my most popular recipes, and for good reason 🙂‍↕️ This chicken salad is light, and full of sweet and salty flavor, with a brightness from the tarragon. It’s delicious as a sandwich, on a bed of lettuce, or just straight out of the bowl. Recipe is on the blog archives!

Happy Tuesday, my dearest friends 🩷
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#chickensalad #chickensaladsandwich #fallrecipes #easyrecipes #seasonalrecipes

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Open post by marissamakes__ with ID 18348417004221787
Chicken salad with tarragon and grapes 🫶🏻

One of my most popular recipes, and for good reason 🙂‍↕️ This chicken salad is light, and full of sweet and salty flavor, with a brightness from the tarragon. It’s delicious as a sandwich, on a bed of lettuce, or just straight out of the bowl. Recipe is on the blog archives! 

Happy Tuesday, my dearest friends 🩷
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#chickensalad #chickensaladsandwich #fallrecipes #easyrecipes #seasonalrecipes

Peach semolina upside down cake 🫶🏻

This recipe took me several iterations to really get right, but the final result is one of my absolute favorite cakes. I love it with peaches, but you can make it with any stone fruit, or even berries. The addition of semolina flour, while not absolutely crucial if you can’t find it, really is what makes this cake so special. It adds a tenderness and depth of flavor that’s just absolutely delicious. Recipe is on the blog archives, and will be on my substack soon! Happy Friday, my dearest friends 🩷

#peaches #peach #peachcake #upsidedowncake #cakerecipe

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Open post by marissamakes__ with ID 17960164113169693
Peach semolina upside down cake 🫶🏻

This recipe took me several iterations to really get right, but the final result is one of my absolute favorite cakes. I love it with peaches, but you can make it with any stone fruit, or even berries. The addition of semolina flour, while not absolutely crucial if you can’t find it, really is what makes this cake so special. It adds a tenderness and depth of flavor that’s just absolutely delicious. Recipe is on the blog archives, and will be on my substack soon! Happy Friday, my dearest friends 🩷

#peaches #peach #peachcake #upsidedowncake #cakerecipe

Strawberry rhubarb brioche buns 🫶🏻

It’s been a little over two weeks since my dad passed sway, and I find myself feeling adrift and unmoored as I try and steer myself back to shore. This video is a really special one to me as it was the last bit of my work that I was able to share with my dad before he died. I’m so grateful for the bond we shared, and that he was the person I sent every photo and every video to. I’m not sure how I will ever fill this void.

I hope you enjoy this recipe, my dear friends. These brioche buns are filled with an almond frangipane and strawberry rhubarb jam. They’re such a lovely treat for summer, and such a nice way to celebrate the season. Recipe is available on my 🕸️👀 and substack. Thank you all so much for being here and being patient with me 🩷

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#strawberryrhubarb #briochebuns #pastry #danishpastry #recipereels

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Open post by marissamakes__ with ID 17882405109678352
Strawberry rhubarb brioche buns 🫶🏻

It’s been a little over two weeks since my dad passed sway, and I find myself feeling adrift and unmoored as I try and steer myself back to shore. This video is a really special one to me as it was the last bit of my work that I was able to share with my dad before he died. I’m so grateful for the bond we shared, and that he was the person I sent every photo and every video to. I’m not sure how I will ever fill this void. 

I hope you enjoy this recipe, my dear friends. These brioche buns are filled with an almond frangipane and strawberry rhubarb jam. They’re such a lovely treat for summer, and such a nice way to celebrate the season. Recipe is available on my 🕸️👀 and substack. Thank you all so much for being here and being patient with me 🩷

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#strawberryrhubarb #briochebuns #pastry #danishpastry #recipereels

Tomato focaccia with chimichurri for dipping. An oldie but goodie, and something I make every summer on repeat 🙂‍↕️ Happy Monday, my dear friends! Recipe below and in the comments ⤵️

Dough:
455g water (~2 cups)
500g bread flour (~4 1/4 cups)
8g salt (1 tosp)
21g honey (1 tbsp)
8g instant dry yeast (2 tsp)
15g extra virgin olive oil

Topping:
Halved cherry tomatoes
Olive oil to top and for greasing
Flaky sea salt to top

Chimichurri:
1 bunch finely chopped Italian flat leaf parsley
The leaves from 3 sprigs of fresh oregano 4 cloves garlic, minced
1 tbsp dried chili pepper
120ml olive oil (1/2 cup)
3 tablespoons red wine vinegar
Salt to taste

Mix all the dough ingredients except the flour in a large bowl.
Add the flour and mix until shaggy. Rest for 5 mins.
Perform one set of stretch and folds by grabbing an edge of the dough, pulling it upwards, and over the top of the center.
Repeat until you have done this to the entire dough ball. Rest for 5 mins.

Next, perform two coil folds 5 mins apart. Gently lift the dough with both hands from the middle until one side releases and folds under itself. Repeat with the other side.
Rotate and do this again with the untucked ends. The dough should be very smooth on top and hold its shape. After the second set of folds, grease the bowl, cover with cling wrap, and let the dough rise at room temp for 1-1.5 hours depending on the temp of your home until doubled before transferring to the fridge for 8 hours or overnight. You can leave the dough in the fridge for up to 12-24 hours at this stage.

The next morning, pour the dough into a 9x13” rectangular baking pan greased with olive oil and lined with parchment paper, and let come to room temp, about 2-3 hours. Method continued in comments!

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Open post by marissamakes__ with ID 17933430090340325
Tomato focaccia with chimichurri for dipping. An oldie but goodie, and something I make every summer on repeat 🙂‍↕️ Happy Monday, my dear friends! Recipe below and in the comments ⤵️

Dough:
455g water (~2 cups)
500g bread flour (~4 1/4 cups)
8g salt (1 tosp)
21g honey (1 tbsp)
8g instant dry yeast (2 tsp)
15g extra virgin olive oil

Topping:
Halved cherry tomatoes
Olive oil to top and for greasing
Flaky sea salt to top

Chimichurri:
1 bunch finely chopped Italian flat leaf parsley
The leaves from 3 sprigs of fresh oregano 4 cloves garlic, minced
1 tbsp dried chili pepper
120ml olive oil (1/2 cup)
3 tablespoons red wine vinegar
Salt to taste

Mix all the dough ingredients except the flour in a large bowl.
Add the flour and mix until shaggy. Rest for 5 mins.
Perform one set of stretch and folds by grabbing an edge of the dough, pulling it upwards, and over the top of the center.
Repeat until you have done this to the entire dough ball. Rest for 5 mins.

Next, perform two coil folds 5 mins apart. Gently lift the dough with both hands from the middle until one side releases and folds under itself. Repeat with the other side.
Rotate and do this again with the untucked ends. The dough should be very smooth on top and hold its shape. After the second set of folds, grease the bowl, cover with cling wrap, and let the dough rise at room temp for 1-1.5 hours depending on the temp of your home until doubled before transferring to the fridge for 8 hours or overnight. You can leave the dough in the fridge for up to 12-24 hours at this stage.

The next morning, pour the dough into a 9x13” rectangular baking pan greased with olive oil and lined with parchment paper, and let come to room temp, about 2-3 hours. Method continued in comments!

Peach cobbler szn 🙂‍↕️

Recipe is on the blog archives! I hope you are all doing well, my dear friends 🩷 Happy Wednesday!

#peachseason #peachcobbler #dessertsofinsta #summerdessert #dessertrecipes

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Open post by marissamakes__ with ID 18117390526871505
Peach cobbler szn 🙂‍↕️

Recipe is on the blog archives! I hope you are all doing well, my dear friends 🩷 Happy Wednesday! 

#peachseason #peachcobbler #dessertsofinsta #summerdessert #dessertrecipes

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Latest blog posts

  • How to photograph and style moody food photography

    July 28, 2023

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    February 13, 2021

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    June 29, 2020

“Life is a combination of magic and pasta.”

Hi, I'm Marissa!

I am a Los Angeles based food photographer, stylist, videographer, and recipe developer. I aim to highlight the magic and beauty of food through seasonal ingredients, to share the story behind each dish, and illustrate the human emotions and connections that are felt at the table. I'm so glad you're here!

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