Base

• 200g shortbread cookies
• 1 tsp matcha green tea powder
• 65g unsalted butter, melted

Filling

• 400g cream cheese, room temperature
• 80g granulated sugar
• 2 tsp matcha green tea powder
• 400ml whipping cream
• 1/4 cup lemon juice (from about 1 lemon)
• 1/2 tsp vanilla extract
• 2 tsp powdered gelatin
• 2 1/2 tbsp cold water
• Extra matcha green tea powder, for dusting

Directions

• Make the base: mix the melted butter, crushed cookies, and matcha, then press into the bottom of an 8-inch springform pan. Chill in the fridge while you make the filling.
• Make the filling: beat the cream cheese with an electric mixer until smooth. Add the matcha and sugar and combine.
• Add the whipping cream, lemon juice, and vanilla and mix until smooth.
• Mix the gelatin and cold water in a small bowl and microwave 30 seconds. Add to the filling and beat until fully combined.
• Pour the filling into the pan and return to the fridge to chill until set, about 3 hours.
• Run a sharp knife around the edges, release the sides of the springform pan, and slide off the cake.
• Dust the entire surface with matcha through a mesh sieve. Enjoy!

From pankobunny via Tastemade on Instagram.

Strawberries

• 2 lbs fresh strawberries, hulled (halved, larger ones quartered)
• 1/2 cup sugar (for macerating)

Batter

• 1/2 cup (1 stick) unsalted butter, melted
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1 cup sugar
• Pinch of salt
• 3/4 cup whole milk
• 2 eggs

Directions

• Hull the strawberries by pulling off the tops (less waste than cutting), then halve them, quartering any large ones. Toss with 1/2 cup sugar and let macerate 10 minutes to draw out a sweet glaze.
• Whisk together the flour, baking powder, 1 cup sugar and a pinch of salt. Add the milk and eggs and whisk to a smooth batter. Let rest 10 minutes.
• Melt the butter in a 9×12 baking dish. Pour the batter over the melted butter (do not stir), then spoon the strawberries and all their juices evenly over the top.
• Bake at 375°F for 40 to 55 minutes, until golden and set.
• Be patient and let it set about 30 minutes before serving. Lovely with a dollop of whipped cream and a dusting of powdered sugar.

Shereen calls it a better version of strawberry shortcake. Method transcribed from the video (rough, cleaned up). From Shereen Pavlides on Instagram.

Glaze

• 1/2 cup powdered sugar
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon
• 2 tbsp milk

Cookie Dough

• 1 stick butter, softened
• 1/2 cup vegetable oil
• 1/2 cup powdered sugar
• 1/3 cup granulated sugar (plus more for topping)
• 1 egg
• A splash of vanilla extract
• 1 chai tea packet (contents)
• 2 cups all-purpose flour
• 1/2 tsp baking soda
• A pinch of salt

Directions

• Make the glaze: mix the powdered sugar, nutmeg and cinnamon with the milk until combined. Thicken or thin by adding more powdered sugar or milk.
• Make the dough: cream the butter with a whisk, then add the vegetable oil and mix until combined.
• Add the powdered sugar, granulated sugar, egg and vanilla; mix until combined.
• Add the chai packet, flour, baking soda and salt; mix until combined.
• Place the dough in the freezer for 15 minutes to harden slightly.
• Scoop the dough onto a parchment-lined sheet tray, top with a little more granulated sugar, and bake at 350F for 10-12 minutes.
• Let the cookies rest 10-15 minutes, then spoon the glaze on top and let it set for another 15 minutes before enjoying. Makes about 10 cookies.

From Tasty on Instagram.

Ingredients

• 1/2 cup butter (113 g)
• 3/4 cup old-fashioned oats (75 g)
• 1 medium banana (90 g), mashed
• 3 tbsp light brown sugar (40 g)
• 1/2 cup granulated sugar (90 g)
• 3/4 cup all-purpose flour (105 g)
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/3 cup semi-sweet chocolate (55 g)
• Flaky salt, for topping

Directions

• In a pan over medium heat, melt the butter. Add the oats and cook, stirring occasionally, until the butter turns dark brown.
• Pour the browned butter into a bowl, add the mashed banana, and stir together. Let cool until slightly warm to the touch.
• Add the sugars and whisk until glossy.
• Add the flour, baking soda, baking powder, cinnamon, and salt, and mix in with a rubber spatula.
• Add the chocolate, making sure the dough is no longer warm so it doesn't melt in.
• Using a cookie scoop, scoop the dough onto a baking sheet — 12 smaller (45 g) or 9 bigger (60 g) cookies. Chill uncovered for 1 hour (cover if chilling overnight).
• Preheat the oven to 350°F.
• Line a baking sheet with parchment and arrange 6 dough balls per batch. Bake 12-14 minutes depending on size.
• Remove from the oven and slam the baking sheet against the counter 1-2 times to de-puff the cookies. Let cool on the pan until firm enough to move, then top with flaky salt.

From Lucija on Instagram.

Ingredients

• 16 oz cream cheese (room temp)
• 3 eggs
• 1 cup heavy cream
• 1 tsp vanilla extract
• 3 bananas (peeled and coated in 1/2 cup brown sugar)

Directions

• Bake the sugar-coated bananas at 400°F for 20 minutes, then let cool.
• Blend the bananas with all the remaining ingredients, then pour into a 6-inch springform pan lined with parchment paper.
• Place a baking pan with 1 inch of water on the bottom rack of the oven.
• Set the cheesecake in the middle of the oven and bake at 400°F for 40 minutes (it will still be jiggly).
• Cool, then refrigerate for 6 hours.
• Sprinkle the top with sugar and torch to caramelize, then return to the fridge for at least 1 hour before slicing.

From Nico Norena on Instagram.

Ingredients

• 20 g cocoa powder
• 5 g baking powder
• 220 g glutinous rice flour
• 30 g granulated sugar
• 230 g milk
• 1 whole egg
• 40 g corn oil
• Chocolate, for the melty filling
• Heat-resistant chocolate chips, for topping

Directions

• Mix the egg, sugar, corn oil, and milk in a bowl until well combined.
• Add the glutinous rice flour, sifted cocoa powder, and baking powder, and mix until smooth.
• Line a 6-inch cake mold with parchment paper. Pour in half of the batter, place chocolate in the middle, then pour the remaining batter over the top.
• Sprinkle with heat-resistant chocolate chips and bake at 180°C (356°F) for 45 minutes.

A chewy glutinous-rice cake filled with melty chocolate. From QELEG on Instagram.

Ingredients

• 16 oz cream cheese (room temp)
• 3 eggs
• 1 1/4 cups heavy cream
• 1 mango (peeled and pitted)
• 1/2 cup sugar

Directions

• Blend all the ingredients and pour into a 6-inch springform pan lined with parchment paper.
• Place the cheesecake in a baking pan with 1 inch of water.
• Bake at 400°F for 45 minutes.
• Cool, then refrigerate for 6 hours.

From Nico Norena on Instagram.