Coconut Cashew Blondies down up

These blondies have all the rich, buttery chewiness of a brownie, without the chocolate. They are filled with coconut and cashew pieces, drizzled with caramel, and finished with toasted coconut and a whole cashew. Gluten-free

Coconut Cashew Blondies
Midnight Chocolate Brownies down up

For the dark chocolate lovers — rich, fudgy brownies are filled with chocolate pieces, decorated with a swirl of dark chocolate ganache and topped with a dark chocolate garnish.

Midnight Chocolate Brownies
Peanut Buttercup Brownies down up

Rich chocolate brownies are filled with chocolate pieces, topped with a generous swirl of peanut butter fudge frosting, a drizzle of chocolate ganache, and then finished with a peanut butter cup.

Peanut Butter Cup Brownies
Uptown Turtle Brownies down up

Rich chocolate brownies are filled with chocolate pieces and then topped with a layer of chocolate ganache, a swirl of caramel buttercream, caramel drizzle, and salted pecans.

Uptown Turtle Brownies
AlmondEsse down up

This almond marzipan pastry has a crisp exterior covered in sliced almonds, a wonderfully chewy, almondy inside, and is dipped in rich dark chocolate. Gluten-free

AlmondEsse
Bear Claws down up

Flaky and rich, a raised sweet dough surrounds the homemade almond filling. Cut to resemble a claw, they're covered with sliced almonds and drizzled with an almond glaze.

Bear Clawss
Cinnamon Twist Rolls down up

Sweet, buttery brioche dough and cinnamon filling are twisted together and then spiraled to form chewy, flaky layers of cinnamon goodness. Finished with a drizzle of glaze.

Cinnamon Twist Rolls
Pecan TartWheels down up

Baked in its own pan, this pastry has a sweet shortbread crust holding a wheel of pecan halves and pieces and drenched in a traditional 'pecan pie' filling.

Pecan TartWheels
Cranberry Orange Scones down up

Dried cranberries and orange zest add their complementing flavors to the tender, rich scone. They are finished with a drizzle of orange glaze.

Cranberry Orange Scones
Toffee Chip Scones down up

Great for a sweet breakfast or a dessert anytime. These rich scones have toffee chips and mini chocolate chips stirred throughout.

Toffee Chip Scones
Fresh Blueberry Scones down up

Tender, sweet pastry bursting with fresh blueberries and just a hint of lemon to bring out the flavor. Lightly glazed.

Fresh Blueberry Scones
Chocolate Everything Streusel Cakes down up

Chocolate cake, chocolate chips, chocolate streusel crumbs, and a chocolate glaze. A wonderful dessert for the chocolate lover.

Chocolate Everything Streusel Cakes
Lemon Blueberry Streusel Cakes down up

Fresh lemons and blueberries provide their bright flavors for this tender cake. Topped with lemon streusel and drizzled with a lemon glaze.

Lemon Blueberry Streusel Cakes
Raspberry Almond Streusel Cakes down up

Almond slices add to the streusel topping of this traditional 'coffee cake' with a ribbon of raspberry filling. Drizzled with a complementing glaze.

Raspberry Almond Streusel Cakes
Doodle-Snap CYCLONE down up

Something unique! A soft ginger 'no-snap' dough and snickerdoodle dough swirled together.

Doodle-Snap CYCLONE
Peanut Butter GALAXY down up

A chewy, dark chocolate cookie with peanut butter cookie dough and peanut pieces mixed in.

Peanut Butter GALAXY
Chocolate Chip ECLIPSE down up

A traditional chocolate chip cookie is being eclipsed by a chewy, dark chocolate cookie with white chocolate chips!

Chocolate Chip ECLIPSE

Welcome to Defining Desserts!

Susette

I'm Susette, a long-time kitchen veteran who is finally acting on the encouragment of family and friends to make my desserts available to others. For years, faithful taste-testers have been telling me “you should sell this” and now is the time.

My Mom taught me to cook and bake when I was very young. And because of the skills and curiousity she cultivated in me years ago, I continue to wonder “what would happen if?” and then go on to tweak and perfect my recipes.

Family heritage has given me a great appreciation for variety; holiday favorites like Schnecken and Kolachi come from the Slovak side. I draw from childhood, too, for my versatile shortbread base and the family birthday cake recipe. Because of my husband's French background, I learned to make Bûche de Noël. Greek restaurants in the north inspired my crunchy, chewy AlmondEsse cookies, a high school friend gave me the start with her recipe for baklava, and my spumoni cake had its flavor origin in the ice cream of an Italian restaurant in Binghamton.

I've lived up north, in the Midwest, and now for over a decade have happily made King, North Carolina my home. But no matter where my kitchen has been located, I've been developing recipes that are Critiqued — Tested — Tweaked — Perfected.

Quality matters. I'm one of those people who really can tell the difference. I know that the appeal of the product you end up with is determined by the quality of the ingredients you use. And I'm never interested in making something that looks amazing but tastes strange.

So whether you are also a dark chocolate fan or a lemon lover, whether you prefer nutty and crunchy, flaky or creamy, I have a beautiful, special dessert for you to try!