frangipane

Strawberry Rhubarb Brioche Buns
August 4, 2026marissajmakes

These strawberry rhubarb brioche buns are the quintessential summer treat. The brioche is pillowy and soft, and the buns are filled with creamy almond frangipane, sweet and sour strawberry rhubarb jam, and sprinkled with crunchy sugar. They make a lovely dessert, or breakfast alongside some coffee or tea. If you’re new to baking bread, don’t be…

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Apple Frangipane Tart
February 22, 2025marissajmakes

As a home baker, frangipane tarts are one of my favorite ways to incorporate seasonal flavors, and to create an impressive dessert with minimal effort. This apple frangipane tart transforms everyday baking ingredients into a gorgeous and delicious delight. Mountain rose apples give it the most beautiful color, though you can use any kind of baking…

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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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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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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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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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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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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

Summer’s here, which means it’s officially panzanella season 🙂‍↕️ I basically live on panzanella all summer long 🤭 The recipe for this tomato and peach panzanella is on the blog archives!

Happy Tuesday my dear friends 🩷

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#panzanella #tomatoseason #peachseason #summerrecipes #panzanellasalad

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Summer’s here, which means it’s officially panzanella season 🙂‍↕️ I basically live on panzanella all summer long 🤭 The recipe for this tomato and peach panzanella is on the blog archives!

Happy Tuesday my dear friends 🩷

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#panzanella #tomatoseason #peachseason #summerrecipes #panzanellasalad

Cakes of summers past 🩷

Happy Thursday, my dear friends! I’ve got 3 new recipes coming to you over the next week, and I’m so happy to finally be able to share them!
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#cake #layercake #lavender #lemoncake #summerbaking

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Cakes of summers past 🩷

Happy Thursday, my dear friends! I’ve got 3 new recipes coming to you over the next week, and I’m so happy to finally be able to share them!
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#cake #layercake #lavender #lemoncake #summerbaking

The first of my tomatoes are starting to blush and I’m SO excited to make all the things with them! 🥰 I’m growing a lot of large sliced tomatoes and heirlooms this year, which is a big change from last year where I grew basically all cherry tomatoes.

I have (hopefully two) new recipes coming your way this week! Happy Monday, my dear friends 🩷

#tomato #tomatoseason #heirloomtomatoes #summerveggies #summerproduce

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The first of my tomatoes are starting to blush and I’m SO excited to make all the things with them! 🥰 I’m growing a lot of large sliced tomatoes and heirlooms this year, which is a big change from last year where I grew basically all cherry tomatoes.

I have (hopefully two) new recipes coming your way this week! Happy Monday, my dear friends 🩷

#tomato #tomatoseason #heirloomtomatoes #summerveggies #summerproduce

Classic cherry pie 🫶🏻

An absolute must for this time of year! This version can be made with fresh or frozen cherries, and it has the most wonderful depth of flavor. You can find the recipe on my blog archives!

Happy Tuesday, my dearest friends! I hope you are all well 🩷

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#cherryseason #cherrypie #pie #cherries #dessertsofinstagram

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frangipane

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