Persian Love Cinnamon Rolls

Inspired by the flavors of persian love cake, this cinnamon roll dough is made with brown sugar and fresh lemon zest. It wraps around a brown butter, cardamom and pistachio filling and is topped with a rose water and lemon glaze. 

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innovative recipes for the home baker

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One Yolk Chocolate Chunk Cookies

This is the quickest way to chocolate chip cookie heaven I know: soft, chewy and packed to the rim with chocolate. Six chewy chocolate chunk cookies made with just one egg yolk, loaded with bits of dark chocolate and ready in 20 minutes.

caramel & cookies

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    Cranberry Christmas Cookie Box + Cranberry Caramel Sauce

    Caramel sauce made with pure cranberry juice for a tart candy-like taste. This takes just 10 minutes and can be used on ice cream, in cakes & cupcakes and swirled on top of brownies.
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    Bakery Style Chocolate Chip Cookies

    Big, bakery style chocolate chunk cookies with thin, crispy edges, chewy middles. Bits and chunks of chocolate in every bite, plus a secret ingredient that makes them extra delicious. 
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    Chocolate Peanut Butter Cup Cookies

    A thick, peanut butter brownie like cookie that’s crumbly and tender with slightly crispy edges. And in the center, a gooey peanut butter cup.
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    Apple Cider Caramel

      Ah, my love of apple cider caramel. It’s just so much better than regular caramel with it’s tart edge,

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Chocolate Molasses Cookies

Chewy, chocolatey and perfect for the holidays. These cookies are sweetened with brown sugar and molasses; they have bittersweet notes of dutch cocoa and the signature smokiness taste from the molasses. 
sam icing rainbow cake

Welcome, I’m Sam!

Welcome to buttermilk! I am so glad you found me.

  • My goal is to make this site a trove of innovative recipes you won’t find elsewhere. I like to play with unconventional combinations, create simple baking methods that can lead to delicious and complex results, and most of all to share unique baking ideas which make you grin with excitement and race to your kitchen.
  • I chose the name buttermilk because it is one of my favorite ingredients. I grew up on the thick-and-perfectly-sour drink, and as I began baking with it I learned that it makes bakes light and tender, and well, totally scrumptious. The first chocolate cake I made when I was 16 was a buttermilk chocolate cake. I still make that recipe today and love it dearly.
sam holding baked pie