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Let’s make some awesome drinks, coffee and baked goods! For collabs/business inquiries: DM or email ••• 📧
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#homecafé#dessert#chocolate#falldesserts#brownbutter#biscoff#bakersofinstagram#coffeecake#cookies#cobbler
Recent posts
Chocolate Cobbler:
Ingredients:
For the Cobbler:
1/2 cup (114g) unsalted butter
1/2 cup (106g) dark brown sugar, packed
1 1/2 cup (188g) all purpose flour
2 Tsp (10g) baking powder
Pinch of salt
1/3 cup (67g) granulated sugar
1/2 cup (50g) dutch processed cocoa
1 cup (236ml) milk
1 Tbsp (20g) vanilla paste
1 cup (170g) semi-sweet chocolate chips
Topping:
2 cups (402g) granulated sugar
3/4 cup (80g) dutch processed cocoa powder
1 1/2 cup (354ml) boiling water
Instructions:
1. Preheat the oven to 350F(176C), place your butter into a 9X9 baking dish. Place it in the oven till the butter is melted. Set aside.
2. Mix your flour, brown sugar, baking powder, granulated sugar, cocoa and salt in a large bowl.
3. Whisk in the milk, vanilla until combined. Fold in the chocolate chips.
4. Pour the batter over the melted butter and gently spread it carefully across the baking dish.
5. In a separate bowl, whisk your sugar and cocoa for your topping. Evenly spread it over the cobbler batter and pour the hot water over the topping. DO NOT MIX.
6. Bake for 55-60 minutes or until you can see a crust formed on top of the cobbler. Cool for 10 minutes and serve with vanilla ice cream or your favorite topping.
#homecafé #dessert #chocolate #cobbler #falldesserts
02 Oct 2026
French Toast inspired by Hélène Darroze!
Ingredients:
2 cups whole milk
1 1/4 cup heavy cream
2 egg yolks
1/4 cup sugar
2 Tbsp vanilla paste
Unsalted butter
1 Tsp vegetable oil (for cooking)
Thick slices of Brioche bread or Challah Bread.
Granulated sugar for caramelizing
Pastry cream and berries for topping
Instructions:
1. In a medium saucepan, combine the milk, cream and vanilla. Heat on medium-low until a lightly simmering. Take off heat and set aside to cool slightly.
2. While your mixture is heating up, in a mixing bowl, whisk your egg yolks and sugar until light in color.
3. Add 1/4 of the milk into your egg mixture while whisking continuously, add the remaining milk mixture and mix.
4. Strain the mixture back into the saucepan and bring to a simmer. Take off heat and cool. Transfer to a baking dish big enough to soak your loaf.
5. Slice your loaf into thick pieces, soak each side in the batter for 2 minutes.
6. While your bread is soaking, add your butter and vegetable oil into a pan and once the butter melts, place your slice of soaked bread in the pan.
7. Cook on medium heat for 3-4 minutes. The key is to only flip your French toast once. You don’t want to flip too early so make sure the side facing down is cooked before you flip the bread.
8. Once the French toast is cooked, transfer to a cooling rack. Cool for about 2 minutes, then add your granulated sugar on one side of the French toast. Place your French toast, sugar side down, back into your pan and cook until the sugar fully caramelizes. Take off heat. Cool for a minute, this will harden your caramelized sugar.
9. Serve with your favorite toppings .
#brunch #frenchtoast #breakfast #homecafe #brunchrecipe
18 Jan 2026
Brown Butter Chocolate Chip Cookies!
Ingredients:
3/4 cup (170g) unsalted butter
1/2 cup (100g) dark brown sugar
1/4 cup (50g) granulated sugar
1 large egg, room temperature
1 Tsp Vanilla paste
1 1/4 cup (150g) All purpose flour
1/4 (1.5g) tsp baking soda
1/4 (1.5g) tsp baking powder
Pinch of salt
8oz (227g) semi sweet chocolate, chopped
Instruction:
1. Line a cookie sheet with parchment paper and set aside.
2. In a small saucepan, heat the butter until the milk solids separate and toast. The butter will turn an amber brown color and you’ll start to smell nutty aroma. Take off stove and transfer to a heatproof mixing bowl. Cool for 25 minutes.
3. Add your sugars to the butter and whisk till combined.
4. Whisk in your egg and vanilla.
5. Fold in the flour, baking soda, baking powder and salt until almost combined.
6. Add your chopped chocolate and fold till combined.
7. Using a large ice cream scoop, scoop out 6-7 cookies onto your cookie sheet and chill for at least 5 hours.
8. Preheat oven to 375F (190C) and bake for 12-14 minutes.
9. Cool for 10 minutes before eating.
#homecafé #dessert #chocolatechipcookies #brownbutter #nationalchocolatechipcookieday
04 Aug 2026
Biscoff Cheesecake!
Ingredients:
For the crust:
2 1/2 cups (250g) Biscoff cookies (crumbs)
1/3 cup (77g) unsalted butter, melted
For the cheesecake:
4 packs of 8oz (907g) cream cheese, room temperature
2/3 cup (147g) dark brown sugar
1/4 cup (50g) granulated sugar
1/3 cup (77g) sour cream
3/4 cup (175g) cookie butter
1 Tbsp (20g) vanilla paste
Pinch of salt
4 large eggs, room temperature
Topping:
2/3 cup (160g) Biscoff spread
1/3 cup (40g) Biscoff crumbs
Instructions:
1. Preheat oven to 325F (162C)
2. In a small bowl, mix your Biscoff crumbs and melted butter until combined. Transfer to your baking pan and shape your crust.
3. Bake for 10 minutes. Set aside to cool.
4. In a stand mixer bowl with a whisk attachment, beat your cream cheese on medium speed for 4-5 minutes or until it’s smooth.
5. Add your sugars and beat for another 2-3 minutes until the sugars are incorporated.
6. Take the bowl off the stand mixer and whisk in your cookie butter and sour cream, followed by your eggs, vanilla and salt. At this stage mix just until the eggs are incorporated. Too much whisking will form cracks on your cheesecake when baked.
7. Pour your cheesecake batter over the crust and bake for 60-65 minutes. You’re looking for a slight jiggle in the center and the edges to be puffed up. Turn off the oven and let the cheesecake cool in the oven for 30 minutes. Exposing the cheesecake to sudden temperature changes causes cracks.
8. Cool the cheesecake at room temperature for another 30 minutes.
9. Once your cheesecake is at room temperature, chill for at least 6 hours in the refrigerator.
10. Pour your Biscoff spread over the chilled cheesecake followed by your crumbs. Chill for another hour before serving.
#homecafé #dessert #cheesecake #biscoffcheesecake #biscoff
03 Nov 2026
Homemade Truffles!
Ingredients:
12 oz (340g) semi sweet chocolate, finely chopped
2/3 cup (158ml) heavy cream
1 Tsp (5ml) espresso
1 Tsp (7g) vanilla paste
Toppings of your choice
Instructions:
1. Finely chop your chocolate and place in a heatproof bowl and add your heavy cream.
2. Place a pot of water over medium heat.
3. Place the bowl of chocolate over the pot. Make sure the bowl isn’t touching the water and mix frequently until the chocolate is melted. Make sure to take it off as soon as the chocolate melts.
4. Let it chill in the bowl for 10 minutes and mix in the espresso and vanilla paste.
5. Transfer ganache into a Pyrex bowl or a baking pan and chill for 45 minutes.
6. While the ganache is cooling, prep your favorite toppings.
7. Scoop dollops of ganache into a baking tray and chill for another 30 minutes. You want the ganache to firm up and feel like play dough. Don’t leave in the refrigerator for too long otherwise it’ll get too hard and you won’t be able to roll it into a ball.
8. Roll the chilled ganache into balls and roll them around in your toppings. Chill again for 15 minutes before serving.
#homecafé #dessert #truffles #chocolate #bakersofinstagram
31 Oct 2026
This is your sign to go heavy on the chocolate chips in your next coffee cake 🍫 @abharshomecafe’s Chocolate Chip Coffee Cake brings together soft cake, buttery brown sugar crumble, and plenty of chocolate chips for your next weekend bake.
Comment ‘RECIPE’ to have the details sent to your DMs and keep tagging #feedfeed for a chance to be featured.
https://www.abharshomecafe.com/recipes/chocolate-chip-coffee-cake
#coffeecake #breakfastideas #easyrecipe #chocolatechiprecipe
29 Oct 2026
Sugar Cookies!
Ingredients:
1 1/2 cups (180g) all purpose flour
1 1/2 cups (171g) cake flour
Pinch of salt
1 Tsp (6g) baking soda
1 cup (227g) unsalted butter, melted
1 cup (200g) granulated sugar
1/2 cup (100g) dark brown sugar
2 egg yolks, room temperature
1 Tbsp (20g) vanilla paste
Instructions;
1. Line a large baking sheet with parchment paper.
2. In a medium bowl, whisk your flours, salt and baking soda. Set aside.
3. In a separate bowl, whisk your butter and sugars till combined. Whisk in your egg yolks and vanilla.
4. Fold in your flour mixture until combined, do not over-mix.
5. Scoop your cookie dough into dough balls on your baking sheet. Chill for at least 1 hour.
6. Preheat oven to 375F (190C) and bake for 14-17 minutes. You’re looking for the bottom to start turning golden brown.
7. Chill for 5 minutes before eating.
#homecafé #dessert #cookies #sugarcookiesofinstagram #bakingtime
27 Oct 2026
Chocolate Crème Brûlée
Ingredients:
2 1/2 dark chocolate, chopped
6 large egg yolks
1/3 cup granulated sugar
1 cup heavy cream, room temperature
1 Tbsp (20g) vanilla paste
Additional granulated sugar for brûlée
Instructions:
1. Preheat oven to 300F (149C) and bring a small pan of water to boil.
2. Add your heavy cream and vanilla to a saucepan and set over medium heat until it starts to simmer, whisking frequently. Do not bring to a boil.
3. Remove from heat and pour over your chopped chocolate and mix until the chocolate melts and set aside to cool. In the video, the batter was too thick because I added WAY too much chocolate, it’s corrected in the recipe so no issues there!!
4. In a large bowl, whisk your egg yolks and sugar until combined. The texture should be light and runny. Add your cooled chocolate mixture and mix till combined.
5. Strain the batter into a measuring cup, this will remove any imperfections in the batter.
6. Place 2 large or 4 small ramekins into a 9X9 baking pan. Pour your boiling water into the pan until it comes up about halfway on the sides of the ramekin.
7. Evenly distribute your batter among the ramekins and bake for 42-45 minutes (for large ramekins 7-8oz) or 28-30 minutes (for 4oz ramekins). You’re looking for the custard to be set along the edges and have a slight jiggle only in the center.
8. Once baked, let it cool at room temperature for 30 minutes before chilling for at least 3 hours in the refrigerator.
9. Once chilled, top with sugar and brulee with a torch. If you don’t have a torch, place it in the oven and broil on high temp until the sugar is caramelized.
10. Let it sit for about a minute or two so the sugar hardens and enjoy!
#homecafé #dessert #cremebrulée #chocolate #bakersofinstagram
21 Oct 2026
Brown Butter Coffee Cake
Ingredients:
For the cake:
1/2 cup (114g) unsalted butter
3/4 cup (165g) dark brown sugar
1/3 cup (79ml) milk
2 large eggs, room temperature
3/4 cup (173g) sour cream, room temperature
1 Tbsp (20g) vanilla paste
2 cups (240g) all purpose flour
1/2 Tsp (2g) baking powder
1/2 Tsp (2g) baking soda
1 Tsp (4g) cornstarch
Pinch of salt
For the topping:
1/2 cup (114g) unsalted butter, cold and cubed
2 Tsp (6g) cinnamon
1 Tsp (3g) instant coffee
2/3 cups (147g) dark brown sugar
1/2 cup (62g) all purpose flour
Instructions:
1. Preheat oven to 350F (176C) and line an 8X8 baking pan with parchment paper.
2. For the topping: mix your butter and sugar until combined. Add the remaining ingredients and mix until you have a crumbly texture. Refrigerate until needed.
3. For the cake: add your butter in a small saucepan and place over medium heat. Stirring frequently, once the butter starts to turn amber color and the milk solids separate, take off the heat and set aside to cool.
4. In a large bowl, whisk the brown butter and sugar until combined. Whisk in the milk, eggs, vanilla and sour cream.
5. Add the flour, baking soda, baking powder, cornstarch and salt and whisk till combined. Do not overmix.
6. Transfer cake batter into your prepared pan and sprinkle the topping over the cake batter.
7. Bake for 35-38 minutes or until you can is set a toothpick in the center and it comes out with crumbs. Cool completely.
8. Serve with a vanilla drizzle and enjoy!
#homecafé #dessert #coffeecake #brownbutter #fyp
17 Oct 2026
Triple Chocolate Cookies
Ingredients:
2 cups (240g) all purpose flour
3/4 cup (80g) Dutch processed cocoa
1 Tbsp (12g) baking powder
1 Tbsp (12g) baking soda
Pinch of salt
1 cup (227g) unsalted butter, room temperature
3/4 cup (150g) granulated sugar
3/4 cup (165g) dark brown sugar
1 Tbsp (20g) vanilla paste
2 large eggs, room temperature
3/4 cup (128g) dark chocolate chunks
1/3 cup (58g) semi sweet chocolate chunks
Instructions:
1. Preheat oven to 375F (190C) and line a large cookie sheet with parchment paper.
2. In a medium bowl, whisk your flour, cocoa, baking powder, baking soda and salt together and set aside.
3. In a large bowl, cream your butter and sugars until combined. Whisk in your eggs and vanilla.
4. Fold in the dry ingredients until almost combed and add most of your chocolate chunks. Set some aside for topping.
5. Scoop out large cookie dough balls on your cookie sheet and chill for at least 1 hour.
6. Press your remaining chocolate chunks into your cookie dough balls and bake for 13-15 minutes.
7. Chill slightly and enjoy!
#homecafé #dessert #cookies #chocolate #triplechocolate
13 Oct 2026
Pecan Pie Brownie:
Ingredients:
For the Pecan Pie Topping:
1/4 cup (60ml) maple syrup
3/4 cup (166g) dark brown sugar
1/4 cup (57g) unsalted butter, melted
1 large egg
Pinch of salt
1 Tbsp (20g) vanilla paste
2 cups (225g) pecans, roughly chopped
For the brownie:
1/2 cup (113g) unsalted butter, melted
1 cup (200g) sugar
2 eggs
1 Tbsp (20g) vanilla paste
2 Tbsp (30ml) water
2/3 cup (80g) cocoa powder
3/4 cup (94g) flour
Pinch of salt
1 1/3 cup (227g) dark chocolate chips
Instructions:
1. Preheat oven to 350F (176C) and line a 9X9 baking pan with parchment paper.
2. In a large bowl, whisk your butter, sugar, eggs, water and vanilla.
3. Whisk in the cocoa powder, flour and salt till almost combined and then fold in the chocolate chips.
4. Transfer to your baking pan and bake for 10 minutes. Set aside.
5. While your brownie is baking, whisk all the ingredients for your pecan pie topping in a bowl and then fold in the chopped pecans.
6. Carefully spread your pecan pie topping over the brownie and bake for another 30-35 minutes.
7. Cool for 10-15 minutes before cutting and serving with the ice cream of choice.
#homecafé #dessert #pecanpie #brownies #falltreats
09 Oct 2026
Biscoff Coffee Cake:
Ingredients:
2 cups (240g) all purpose flour
1/2 cup (100g) packed dark brown sugar
1 Tbsp (14g) baking powder
Pinch of salt
1/4 cup (57g) unsalted butter, room temperature
1 Tbsp (20g) Vanilla paste
1/2 cup (120g) biscoff cookie butter
1/2 cup (119ml) milk
1 large egg
Topping:
1/4 cup (50g) dark brown sugar
1/3 (40g) cup flour
1 Tsp (8g) ground cinnamon
1 cup (120g) crushed Biscoff cookies
1/4 cup (57g) unsalted butter, melted
Biscoff glaze:
1 1/2 cup (180g) powdered sugar
1/2 cup (120g) biscoff cookie butter, melted
3 Tbsp (44ml) heavy cream
1 Tbsp (20g) vanilla paste
Pinch of salt:
Instructions:
1. Preheat the oven to 350F (176C) and line a 9X9 baking pan with parchment paper.
2. In a large bowl, mix your flour, brown sugar, baking powder and salt together. Set aside.
3. In a separate bowl, whisk your butter, cookie butter, milk and egg until combined.
4. Pour your wet batter into your flour mixture and fold till combined. Transfer into your prepared pan.
5. In a small mixing bowl, mix your topping ingredients together until you have a crumbly texture. Sprinkle the topping evenly over the batter.
6. Bake for 30 minutes or until you can insert a toothpick in the center and it comes out clean.
7. While the cake is cooling, whisk all your glaze ingredients together in a small bowl and set aside till needed.
8. Top your cooled cake with your glaze and enjoy!
#homecafé #dessert #biscoff #biscoffcake #falldesserts
06 Oct 2026
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