This cake changed me 🍒🍫

This month, I’m sharing some tips and tricks for how to bake the easy-peasy way (aka my fave way), as well as an exclusive Black Forest Wacky Cake with Cherry Cream Cheese Whipped Cream recipe, and a few of my most recent favorite things — upgrade here to get the recipe and full newsletter access. 💜

Hi Peeps and Happy (Almost) New Year!

As the holidays start to wind down and we all find ourselves in that strange, in-between week (you know the one, where we’re all still feeling festive but it’s also somehow already almost January), I wanted to share one last holiday bake with my paid friends that feels worth squeezing in for New Year’s Eve. . . or bookmarking for early 2026.

But I also did want to shout out two additional recipes, for all the subscribers, that should not be slept on. First, is my Holiday Chocolate Bourbon Pecan Pie with a Gluten-Free Crust. It’s a deeply chocolatey, a little gooey, slightly boozy, and packed with toasty pecans – and the crust is a nut-based cutie from my pals at Diamond Nuts, that is not only delish, but also GF.

Second, is the recipe for my Chocolate Walnut Marshmallow Fudge - which is not just a treat for holiday cookie boxes, but one to be enjoyed as frequently as is humanly possible – or maybe just whenever the craving hits. It’s quick, doesn’t require a candy-thermometer (you’re welcome), and is perfect for sharing or keeping in the freezer for “just one piece” moments well into January. This one also stars Diamond Nuts, because toasted, crunchy nuts alongside chocolate and marshies is never not a good idea.