This blood orange drizzle cake is moist and flavorful, thanks to freshly squeezed blood orange juice in the cake batter, soak, and glaze! Access the recipe by supporting Hummingbird High on Patreon.
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Strawberry Rose Snickerdoodles
These strawberry rose snickerdoodles are a unique twist on classic snickerdoodles! The buttery cookie dough is flavored with floral rose water, and then rolled in strawberry sugar made from freeze-dried strawberries. Together, all the flavors combine to make a delicate and delicious buttery snickerdoodle!
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Small Batch Baked Ube Mochi Donuts
These baked ube mochi donuts are crispy on the outside, soft and chewy on the inside, and filled with lots of ube flavor! The recipe is also both gluten free AND small batch. It makes just enough batter to fill one donut pan, making exactly six donuts!
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Ube Crinkle Cookies
Ube crinkle cookies are a beautiful, Filipino-American twist on the classic crinkle cookie! Ube is a purple yam frequently used in Southeast Asian desserts. It is naturally purple in color, with a subtle flavor that tastes like both pistachio and vanilla. These ube crinkle cookies get their vibrant color and flavor from both ube halaya jam and ube extract!
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Strawberry Yellow Sheet Cake + Nine Years of Hummingbird High
Strawberry yellow sheet cake: a moist, buttermilk yellow sheet cake topped with an easy strawberry buttercream frosting to celebrate my baking blog’s NINTH birthday! Grab the recipe and read this throwback blog post about nine years of Hummingbird High.
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Neapolitan Cookies
Neapolitan cookies are chewy sugar cookies flavored with the three flavors of Neapolitan ice cream: strawberry, vanilla, and chocolate! The best part? Despite their striking appearance, these cookies come together easily. They are made from the same chewy, buttery sugar cookie base and flavored with freeze-dried strawberries and black cocoa powder. The recipe is from Sarah Kieffer’s new cookbook, 100 Cookies!
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