The Dysphagia Baker

🫐 I’ve been picking a bowl full of fresh blackberries every morning, and now I need your help!

What should I make this weekend?

🥧 Blackberry Pie
🍰 Blackberry Cobbler
🍮 Blackberry Cheesecake
🍞 Blackberry Sweet Rolls
🫐 Something else?

June is Dysphagia Awareness Month, and I’m using this month to help spread awareness about swallowing disorders while sharing recipes that everyone can enjoy. 💜

🎉 GIVEAWAY TIME! 🎉

One lucky winner will receive a homemade blackberry dessert from The Dysphagia Baker!

To enter:
💜 Like this page
💜 Like this post
💜 Share this post
💜 Tag a friend
💜 Tell me what blackberry dessert I should make!

✨ The more shares, comments, and likes, the better the prize gets!

🫐 100 Likes = Blackberry Cobbler

🫐 150 Likes = Blackberry Sweet Rolls

🫐 200 Likes = Blackberry Cheesecake

🫐 250 Likes = An over-the-top Blackberry Dessert Box filled with homemade goodies!

Most importantly, please share this post to help spread awareness about Dysphagia Awareness Month. You never know who may be helping a loved one with swallowing difficulties.

Now tell me… what should I make this weekend? 👇💜

I had bananas that were about to go bad so I just went ahead and made banana bread. It definitely turned into more than I planned… I’ve got 8 loaves sitting on my counter right now

When you have bananas you make banana bread. When you have apples you make apple pie

And yeah those apples next to them… that’s for tomorrow. I’ve got about two dozen so we’re doing apple pies next. I can’t wait to see how they come out.

Had a really good time today at the Louisiana Culinary Institute… and look what we made 👀

• Banana peanut butter pie (Elvis would be proud 😂🍌🥜)
• Chocolate coconut “Mounds” pie 🥥🍫
• Chocolate silk pie

Not gonna lie, these turned out better than I expected lol.

Chef Chris is seriously the best—super easy to learn from and makes the whole thing fun. I’d recommend her to anyone.

Just over here learning new things and bringing a little Dysphagia Baker energy into it ❤️

Finally had a chance to slow down long enough to make something sweet tonight. 🍪

Between work and everything else going on lately, baking has definitely taken a back seat. But I’ve been wanting to try this chocolate chunk cookie recipe I found on MasterClass by Joanne Chang, and it did not disappoint.

I actually started the dough last night because cookies are always better when the dough has time to rest overnight. Letting it sit really deepens the flavor and makes a big difference in the texture.

These baked up with crisp edges, soft centers, and big melted chocolate chunks — exactly what a good cookie should be.

Baking has always been one of those things that clears my head, and nights like this remind me why I started The Dysphagia Baker in the first place. Food should bring comfort, joy, and connection — and sometimes that starts with something as simple as a warm cookie.

Now the real question… do these survive until tomorrow or not? 😅

✨ First Event Cake Moment ✨

This weekend I made my first cake for an event / wedding shower, and my heart is so full. 💕

An elegant almond cake layered with silky Swiss meringue buttercream and a raspberry purée filling—light, flavorful, and made with so much intention. I even baked extra cake and whipped up extra frosting (for quality control, obviously 😉).

My official taste-testing panel—my husband Freddie and my friend April—gave it two thumbs up 👍👍, which means it passed with flying colors!

Every milestone matters when you’re building something with love. This one reminded me why I started The Dysphagia Baker in the first place: to create desserts that are joyful, thoughtful, and made to be truly enjoyed.

Here’s to many more celebrations, layers, and sweet moments ahead 🥂💐