Amelie's Recipes, New City, NY (2026)

08/08/2026

These came from my family's favorite blueberry crumb muffin recipe, reworked with warm cinnamon and sweet apple in every bite. Soft, tender crumb underneath, buttery streusel on top — this is the kind of muffin that makes the whole kitchen smell like fall.

Cinnamon Apple Muffins

Crumb Topping Ingredients:
⇒ 60g all-purpose flour (½ cup)
⇒ 50g granulated white sugar (¼ cup)
⇒ 1.5g fine sea salt (¼ tsp)
⇒ 2.5g ground cinnamon (½ tsp)
⇒ 55g unsalted butter, softened (4 tbsp)

Apple Muffin Ingredients:
⇒ 250g all-purpose flour (2 cups)
⇒ 6g baking powder, aluminum-free (1½ tsp)
⇒ 2.5g baking soda (½ tsp)
⇒ 3g fine sea salt (½ tsp)
⇒ 4g cinnamon (2 tsp)
⇒ 100g light brown sugar, packed (½ cup)
⇒ 50g granulated white sugar (¼ cup)
⇒ 115g unsalted butter, softened (8 tbsp)
⇒ 2 large eggs, room temperature
⇒ 8g vanilla extract (2 tsp)
⇒ 115g sour cream or Greek yogurt, room temperature (½ cup)
⇒ 60ml whole milk, room temperature (¼ cup)
⇒ 2 medium apples, cut into ¼-inch pieces (2 cups diced)

Directions:

Prep: Preheat your oven to 425°F. Line a standard 12-cup muffin tin with liners.

Make the Crumb Topping: In a small bowl, whisk together the flour, sugar, salt, and cinnamon. Add the butter and use your fingertips to rub the mixture together until pea-size crumbs form and the mixture is no longer sandy. Set aside.

Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.

Mix the Wet Ingredients: In a large bowl, cream together both sugars and the butter on high speed for 2 minutes. Add the eggs one at a time, beating to incorporate between each addition. Beat in the vanilla extract, then add the sour cream and milk and beat on medium speed until well blended.

Combine: Add the dry ingredients to the butter mixture in 3 additions, gently mixing on low-medium speed. Do not overmix — stop as soon as it comes together with no dry streaks. The batter will be thick. Scrape down the bowl.

Add the Apples: Gently fold the diced apples into the batter until just combined. Divide the batter evenly between the lined muffin cups — it will seem like a lot, but it works. Top each muffin with about 1 tablespoon of the crumb topping, keeping it toward the center, and lightly press the crumbs down.

Bake: Bake at 425°F for 15–18 minutes, until the tops are golden and a toothpick inserted into the center comes out clean.

Cool: Let the muffins cool in the tin for 10 minutes, then transfer to a wire rack.

Notes: Use any crisp-tart apple such as Granny Smith, Honeycrisp, Gala, or Fuji. Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze individually wrapped for up to 3 months.

Prep Time: 20 mins | Bake Time: 15-18 mins | Cooling Time: 10 mins | Total Time: 45 mins
Servings: 12 muffins

Bon appétit and happy cooking!

08/06/2026

My bananas sat in the fridge so long they looked ancient — and that's exactly what made this bread as fudgy and moist as it is. Deep chocolate flavor, melty chips in every bite, and a texture closer to brownie than bread. This is what you make when the bananas are too far gone for anything else.

Fudgy Double Chocolate Banana Bread

Ingredients:
⇒ 3 very ripe bananas, mashed
⇒ 100g brown sugar (½ cup)
⇒ 115g salted butter, melted (½ cup)
⇒ 50g granulated sugar (¼ cup)
⇒ 1 large egg
⇒ 6g vanilla paste (1 tsp)
⇒ 60g plain Greek yogurt (¼ cup)
⇒ 150g all-purpose flour (1¼ cups)
⇒ 65g Dutch processed cocoa powder (¾ cup)
⇒ 4g baking powder (1 tsp)
⇒ 5g baking soda (1 tsp)
⇒ 1.5g salt (¼ tsp)
⇒ Dark chocolate chips, plus mini chocolate chips for topping

Directions:

Prep: Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper.

Mash: In a large bowl, mash the bananas until mostly smooth, then mix in the melted butter.

Combine Wet: Whisk in the brown sugar, granulated sugar, egg, and Greek yogurt until fully combined.

Dry Mix: Fold in the flour, cocoa powder, baking powder, baking soda, and salt until just combined — do not overmix.

Fold: Gently fold in the dark chocolate chips.

Fill: Pour the batter into the prepared loaf pan and sprinkle mini chocolate chips generously over the top so they don't sink.

Bake: Bake at 375°F for 5 minutes, then reduce the heat to 350°F (175°C) and continue baking for another 40–50 minutes, until a toothpick inserted into the center comes out with a few moist crumbs.

Cool: Allow the banana bread to cool completely before slicing for the cleanest cuts.

Prep Time: 15 mins | Bake Time: 50 mins | Total Time: ~1 hr 5 mins
Servings: 8-10 slices

Bon appétit and happy cooking!

08/06/2026

I brought this to a family dinner and came home with an empty pan and three separate requests for the recipe. Creamy cheesecake swirled with homemade blueberry sauce, all sitting under a buttery crumble topping — this is the dessert that makes people forget there's anything else on the table.

Blueberry Crumble Cheesecake

Cookie Crust:
⇒ 21 Biscoff cookies
⇒ 70g butter, melted (5 tbsp)

Cheesecake Filling:
⇒ 500g cream cheese (2¼ cups)
⇒ 80ml condensed milk (⅓ cup) — or substitute granulated sugar
⇒ 8g cornstarch (1 tbsp)
⇒ 45g sour cream (3 tbsp)
⇒ 6g vanilla extract (1½ tsp)
⇒ 2 whole eggs

Crumble:
⇒ 75g flour (⅔ cup)
⇒ 40g brown sugar (3 tbsp)
⇒ 40g cold butter, cubed (3 tbsp)

Blueberry Sauce:
⇒ 300g blueberries, fresh or frozen (2 cups)
⇒ 25g sugar (2 tbsp)
⇒ 15ml lemon juice (1 tbsp)
⇒ 8g cornstarch, dissolved in cold water (1 tbsp)

Directions:

Prep the Pan: Preheat your oven to 325°F (163°C). Line the bottom of a 7-inch springform pan with parchment paper.

Make the Crust: Crush the Biscoff cookies into fine crumbs and mix with the melted butter until evenly combined. Press firmly into the bottom of the pan and bake for 8 minutes. Remove and let cool while preparing the filling.

Make the Blueberry Sauce: Add the blueberries, sugar, and lemon juice to a saucepan. Cook over medium heat until the berries soften and release their juices. Stir in the cornstarch slurry and cook for 1–2 minutes until thickened. Remove from heat and let cool completely.

Make the Cheesecake Filling: Beat the cream cheese until smooth. Add the condensed milk and cornstarch, mixing until combined. Add the sour cream and vanilla, mixing until smooth. Add the eggs one at a time, mixing on low speed just until incorporated after each addition — avoid overmixing to minimize air bubbles.

Make the Crumble: Combine the flour and brown sugar in a bowl. Add the cold cubed butter and rub it into the flour mixture with your fingertips until coarse crumbs form. Refrigerate until needed.

Assemble: Pour the cheesecake batter over the cooled crust. Spoon the cooled blueberry sauce over the top and gently swirl with a skewer or knife for a marbled effect, or leave in pockets for larger blueberry sections. Sprinkle the crumble evenly over the top.

Bake: Place the cheesecake on a baking tray and bake at 325°F (163°C) for 45–55 minutes, until the edges are set and the center still has a slight jiggle.

Cool: Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 30 minutes, then refrigerate for at least 6 hours before serving.

Prep Time: 30 mins | Bake Time: 55 mins | Chill Time: 6 hrs+ | Total Time: ~7 hrs 55 mins
Servings: 8-10 slices

Bon appétit and happy cooking!

08/05/2026

Lemon and raspberry together in a cookie and I genuinely cannot think of a better decision anyone has ever made. Crisp on the outside, soft and gooey in the center. These are the cookies you make once and then immediately plan when you're making them again.

Lemon Raspberry White Chocolate Cookies

Ingredients:
⇒ 226g unsalted butter, softened (1 cup)
⇒ 150g light brown sugar (¾ cup)
⇒ 95g granulated white sugar (⅓ cup)
⇒ 1 large egg + 1 egg yolk, room temperature
⇒ 15g fresh lemon juice (1 tbsp)
⇒ 2 tbsp fresh lemon zest, from 2-3 lemons
⇒ 8g vanilla extract (2 tsp)
⇒ 320g all-purpose flour (2⅔ cups)
⇒ 4g salt (¾ tsp)
⇒ 3g baking soda (½ tsp)
⇒ 3g baking powder (½ tsp)
⇒ 85g white chocolate chips (½ cup)
⇒ 120g raspberry preserves or jam (½ cup)

Directions:

Cream: Beat the softened butter, brown sugar, and white sugar together until light and fluffy. Add the egg and egg yolk and mix well until fully incorporated.

Add the Flavor: Mix in the fresh lemon juice, lemon zest, and vanilla extract until combined.

Dry Ingredients: In a separate bowl, whisk together the flour, salt, baking soda, and baking powder. Add the dry ingredients to the wet and fold until just combined — stop the moment no dry streaks remain.

Chocolate: Fold in the white chocolate chips until evenly distributed.

Chill: Cover the dough and refrigerate for 1–2 hours until firm.

Add the Jam: This is the most important step — drop spoonfuls of raspberry preserves over the chilled dough and fold gently just 2–3 times. Do not overmix. You want visible ribbons and pockets of jam throughout the dough, not a fully pink batter. Those jammy swirls are everything.

Bake: Preheat your oven to 350°F (175°C). Scoop the dough onto parchment-lined baking sheets and bake for 9–11 minutes until the edges are just golden and the centers still look slightly underdone. They will set perfectly as they cool.

Pro Tip: The 2–3 fold rule for the jam is absolutely non-negotiable — every extra fold blends the jam further into the dough and you lose those gorgeous visible swirls and pockets that make these cookies look and taste so special. Less is more. Fold twice and walk away.

Prep Time: 15 mins | Chill Time: 1-2 hrs | Bake Time: 11 mins | Total Time: ~2 hrs 30 mins
Servings: ~16 large cookies

Bon appétit and happy cooking!

08/05/2026

Someone at a potluck brought this and I ate three servings and then quietly asked them for the recipe before I even finished the third one. This Hawaiian Cheesecake Salad is creamy, tropical, fruity, and absolutely no-bake. Make a double batch. Trust me.

Hawaiian Cheesecake Salad

Ingredients:
⇒ 225g cream cheese, softened to room temperature (8 oz)
⇒ 30g powdered sugar (¼ cup)
⇒ 240ml whipped cream or Cool Whip, thawed (1 cup)
⇒ 225g crushed pineapple, well drained (1 cup)
⇒ 80g shredded coconut, toasted if desired (1 cup)
⇒ 65g chopped macadamia nuts (½ cup)

Optional but highly recommended add-ins:
⇒ Mandarin orange segments
⇒ Fresh strawberries, halved
⇒ Kiwi slices
⇒ Maraschino cherries
⇒ Fresh mint, for garnish

Directions:

Make the Cheesecake Base: In a large mixing bowl, beat the softened cream cheese and powdered sugar together until completely smooth, fluffy, and lump-free. Take your time here — a silky base makes the whole salad taste like actual cheesecake!

Fold in the Whipped Cream: Add the whipped cream to the cream cheese mixture and fold together gently with a spatula until fully combined and beautifully airy. Don't stir aggressively — you want to keep that light, cloud-like texture!

Add the Tropical Goodness: Fold in the well-drained crushed pineapple, shredded coconut, and chopped macadamia nuts until evenly distributed. If using any optional add-ins like mandarin segments, strawberries, or kiwi, fold those in now too. The more fruit, the more beautiful and tropical it looks!

Chill: Transfer the salad to a serving bowl, cover, and refrigerate for at least 1 hour before serving — this allows the flavors to meld and the salad to firm up into that perfect creamy, scoopable texture.

Garnish & Serve: Right before serving, top with extra fresh fruit, a sprinkle of toasted coconut, and a few fresh mint leaves for a gorgeous finishing touch. Serve cold and watch it vanish!

Pro Tip: Make sure your crushed pineapple is very well drained — press it firmly in a strainer before adding it in. Too much liquid will make the salad runny instead of thick and creamy. Toasting the coconut for just 3–4 minutes in a dry pan before adding it adds an incredible nutty depth of flavor!

Prep Time: 15 mins | Chill Time: 1 hr | Total Time: 1 hr 15 mins
Calories per serving: ~380 | Servings: 4-6

Bon appétit and happy cooking!

08/04/2026

This is the dessert that ends the whole "pie or coffee cake" debate by just being both at once. Soft spiced cake on the bottom, a thick layer of caramelized apples on top, and a sweet glaze that soaks in just enough — no crust to roll out, no second dessert to plan for.

Apple Pie Coffee Cake

Ingredients:
⇒ 1 box white cake mix (about 430g)
⇒ 2.5g cinnamon (1 tsp)
⇒ 230g sour cream (1 cup)
⇒ 3 large eggs
⇒ 60ml water (¼ cup)
⇒ 115g butter, melted (½ cup)
⇒ 595g can apple pie filling, 21 oz

Glaze:
⇒ 120g powdered sugar (1 cup)
⇒ 15-22ml milk (1 to 1½ tbsp)

Directions:

Prep: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan.

Mix the Batter: In a large bowl, combine the cake mix, cinnamon, sour cream, eggs, water, and melted butter. Mix until smooth.

Pour: Pour the batter into the prepared pan, spreading it evenly.

Top: Spoon the apple pie filling over the top of the batter. Don't stir it in — you want that layer to stay separate as it bakes.

Bake: Bake for 35–40 minutes, until the cake is golden and set.

Glaze: While the cake is still warm, whisk together the powdered sugar and milk until smooth. Drizzle over the cake so it soaks in slightly instead of just sitting on top.

Serve: Enjoy warm or at room temperature.

Prep Time: 15 mins | Bake Time: 40 mins | Total Time: 55 mins
Calories per serving: ~310 | Servings: 12 servings

Bon appétit and happy cooking!

08/03/2026

My grandmother spent Sunday mornings shaping these by hand, and the smell of yeast dough rising in a warm kitchen is still one of my favorite things in the world. Soft, pillowy buns filled with vanilla cream, topped with fresh strawberries and a buttery crumb — these taste like a bakery, but they come from a home kitchen.

Yeast Buns with Cream and Strawberries

Dough Ingredients:
⇒ 550g wheat flour, type 500 or 630 (4½ cups)
⇒ 250ml lukewarm milk (1 cup + 1 tbsp)
⇒ 3 egg yolks
⇒ 70g sugar (⅓ cup)
⇒ 80g melted butter (⅓ cup)
⇒ 30g fresh yeast or 8g dry yeast (2¾ tsp dry yeast)
⇒ Salt, a pinch
⇒ 1 egg, for brushing the buns

Filling:
⇒ Fresh strawberries, sliced

Vanilla Cream Ingredients:
⇒ 400g mascarpone or cream cheese, homogenized (1¾ cups)
⇒ 1 heaping tbsp vanilla pudding powder

Crumb Topping Ingredients:
⇒ 60g butter (¼ cup)
⇒ 60g sugar (¼ cup + 2 tbsp)
⇒ 80g flour (⅔ cup)

Directions:

Activate the Yeast: Mix the yeast with 1 tablespoon of sugar and half of the lukewarm milk. Let it rest for about 10–15 minutes until foamy and risen.

Whip the Yolks: Beat the egg yolks with the remaining sugar until light and fluffy.

Make the Dough: Add the yolk mixture, activated yeast, remaining milk, and salt to the flour. Mix into a dough, then add the melted butter and knead well until smooth and elastic.

First Rise: Place the dough in a warm spot and let it rise for about 1 hour, until doubled in size.

Shape: Deflate the dough, roll it out slightly, and divide into equal pieces. Form each piece into a ball and arrange on a parchment-lined baking sheet. Let rise again until puffy.

Make the Cream: Mix the mascarpone or cream cheese with the vanilla pudding powder until smooth and homogenized.

Make the Crumb: Combine the butter, sugar, and flour, rubbing together with your fingers until crumbly.

Fill: Make a shallow indent in the center of each risen bun. Fill with the vanilla cream and top with sliced strawberries.

Finish: Brush the edges of the buns with beaten egg and sprinkle generously with the crumb topping.

Bake: Bake at 350°F (180°C) for about 25 minutes, until golden brown.

Prep Time: 40 mins | Rise Time: 1.5 hrs | Bake Time: 25 mins | Total Time: ~2 hrs 35 mins
Calories per serving: ~260 | Servings: 10-12 buns

Bon appétit and happy cooking!

08/02/2026

There's a reason this pie never lasts more than a day in my house. Silky banana pudding, real banana slices, and a cloud of whipped topping all sitting in a buttery crust — it tastes like something you'd wait in line for at a diner, except it takes ten minutes to throw together.

Creamy Banana Pudding Pie

Ingredients:
⇒ 480ml whole milk (2 cups)
⇒ 2.5g cornstarch (½ tsp)
⇒ 1 box banana cream pudding mix (about 100g)
⇒ 2 medium bananas, sliced
⇒ 225g whipped topping, 8 oz (3 cups)
⇒ 1 baked pie crust (store-bought or homemade)

Directions:

Make the Pudding: In a bowl, whisk together the milk, cornstarch, and pudding mix until the mixture thickens.

Layer: Arrange the sliced bananas evenly over the bottom of the cooled, baked pie crust.

Fill: Spread the pudding mixture over the bananas, smoothing it out to the edges.

Top: Cover the entire pie with the whipped topping, spreading or piping it into soft peaks.

Chill: Refrigerate for at least 3 hours, until fully set.

Garnish: Just before serving, top with additional fresh banana slices for that just-made look.

Prep Time: 15 mins | Chill Time: 3 hrs | Total Time: 3 hrs 15 mins
Calories per serving: ~310 | Servings: 8 slices

Bon appétit and happy cooking!

08/02/2026

My grandmother used to make a version of these every Sunday morning, and the smell alone was enough to get the whole house out of bed. Simple, soft, and studded with raisins in every bite — there's a reason this old-fashioned recipe never goes out of style.

Best Ever Raisin Cupcakes

Ingredients:
⇒ 250g all-purpose flour (2 cups)
⇒ 10g baking powder (2 tsp)
⇒ 3g salt (½ tsp)
⇒ 115g unsalted butter, softened (½ cup)
⇒ 150g sugar (¾ cup)
⇒ 2 large eggs
⇒ 4g vanilla extract (1 tsp)
⇒ 180ml milk (¾ cup)
⇒ 150g raisins (1 cup)
⇒ 8g flour, for coating the raisins (1 tbsp)

Directions:

Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

Coat the Raisins: Toss the raisins with 1 tablespoon of flour — this helps keep them suspended in the batter instead of sinking to the bottom.

Dry Mix: In a bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream: In a large bowl, beat the softened butter and sugar together until light and fluffy.

Combine: Add the eggs one at a time, beating well after each addition, then mix in the vanilla.

Alternate: Add the dry ingredients and milk alternately to the butter mixture, starting and ending with the dry ingredients, mixing until just combined.

Fold: Gently fold in the floured raisins, distributing them evenly through the batter.

Fill: Divide the batter evenly among the muffin liners, filling each about ¾ full.

Bake: Bake for 20–25 minutes, until golden on top and a toothpick inserted in the center comes out clean.

Cool: Let the cupcakes cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 mins | Bake Time: 25 mins | Total Time: 40 mins
Calories per serving: ~190 | Servings: 12 cupcakes

Bon appétit and happy cooking!

08/01/2026

This is the dessert my mom made for every birthday, every holiday, every "just because" — and one bite explains exactly why. The caramel melts down over a silky flan layer and lands on a rich chocolate cake base, and somehow it all bakes into one impossibly smooth dessert. It's the kind of recipe people ask for the second they taste it.

Mom's Creamy Chocolate Flan

Caramel Ingredients:
⇒ 150g sugar (¾ cup)
⇒ 2 tbsp water

Flan Ingredients:
⇒ 397g sweetened condensed milk, 1 can (1¼ cups)
⇒ 360ml evaporated milk, 1 can (1½ cups)
⇒ 4 large eggs
⇒ 15g vanilla extract (1 tbsp)

Chocolate Cake Ingredients:
⇒ 120g all-purpose flour (1 cup)
⇒ 40g cocoa powder (½ cup)
⇒ 5g baking powder (1 tsp)
⇒ 2.5g baking soda (½ tsp)
⇒ 1g salt, a pinch
⇒ 2 large eggs
⇒ 100g sugar (½ cup)
⇒ 120ml vegetable oil (½ cup)
⇒ 120ml milk (½ cup)
⇒ 4g vanilla extract (1 tsp)

To Decorate:
⇒ Whipped cream, for piping

Directions:

Make the Caramel: In a small pan, combine the sugar and water. Cook over medium heat without stirring until it turns an amber color. Pour into a round 24 cm mold and set aside.

Mix the Flan: Blend the condensed milk, evaporated milk, eggs, and vanilla for 1 minute. Set aside.

Prepare the Cake Batter: In one bowl, mix the flour, cocoa, baking powder, baking soda, and salt. In another bowl, beat the eggs with the sugar until frothy, then add the oil, milk, and vanilla, mixing for another minute. Fold in the dry ingredients until just combined.

Assemble: Pour the chocolate cake batter over the caramel in the mold. Gently pour the flan mixture on top — they'll switch places as they bake.

Bake: Cover the mold with aluminum foil and place it in a larger tray filled with hot water (bain-marie). Bake at 350°F (180°C) for 40–45 minutes, until a toothpick comes out clean.

Cool: Let it cool completely in the mold, then refrigerate for at least 4 hours or overnight.

Unmold: Carefully invert onto a serving plate and let the caramel cascade down the sides.

Prep Time: 30 mins | Bake Time: 45 mins | Chill Time: 4 hrs+ | Total Time: ~5 hrs 15 mins
Calories per serving: ~340 | Servings: 10-12 slices

Bon appétit and happy cooking!

Amelie's Recipes

08/08/2026

08/06/2026

08/06/2026

08/05/2026

08/05/2026

08/04/2026

08/03/2026

08/02/2026

08/02/2026

08/01/2026

Address

Website

Alerts

Contact The Business

Shortcuts

Share

Category

Listing takedown request