Yasmin Newman loves desserts. She eats one at least once every day, and bakes them throughout the week. Yasmin loves desserts to point that she spent three months in New York eating her way through the city’s sweets. Here’s an exclusive look at some of the recipes in her new book, The Desserts of New York, inspired by her time in the Big Apple.

The glazed doughnuts of your dreams

Yeasted doughnuts are the best variety to make at home and these guys are just as you’d find in Gotham: big, billowy and best eaten within a few hours. They’re also glazed in tempting flavours, like the three I’ve included: vanilla bean and halva, dulce de leche and almonds, and fresh cherry. Each makes enough to glaze a dozen doughnuts but if you want to enjoy all three, reduce the quantities accordingly, says Yasmin. This is an edited extract from The Desserts Of New York by Yasmin Newman published by Hardie Grant Books RRP $39.99 and is available in stores nationally. Photographer: © Yasmin Newman (location) and Alicia Taylor (studio)

Brooklyn blackout cake

My first encounter with the Brooklyn blackout was ten years ago when I stumbled upon a recipe and was immediately taken with the mysterious name. Then I saw a picture of the deep dark beast. It looked like (and was) the chocolate cake of my dreams, says Yasmin. This is an edited extract from The Desserts Of New York by Yasmin Newman published by Hardie Grant Books RRP $39.99 and is available in stores nationally. Photographer: © Yasmin Newman (location) and Alicia Taylor (studio)

Forget tequila, these oatmeal cookie shots are what you need

Oatmeal cookie shots

The deconstructed take with cookie shards and milk ice at The NoMad is one of my favourite riffs on the theme, but the most famous is Dominique Ansel’s legendary shot glass forged from a choc chip cookie and filled with warm milk. This is my rendition, made with another American classic, the oatmeal cookie, and every bit as good, says Yasmin. This is an edited extract from The Desserts Of New York by Yasmin Newman published by Hardie Grant Books RRP $39.99 and is available in stores nationally. Photographer: © Yasmin Newman (location) and Alicia Taylor (studio)

Butter & Scotch's birthday cake

This recipe is from the fantastic book, Butter & Scotch: Recipes from Brooklyn’s Favorite Bar and Bakery (Abrams Books), and they kindly shared it with a tip: ‘Serve with a crisp, dry cava or real-deal Champagne. It’s a great foil to the sweet, creamy richness.’ It is a birthday cake after all, says Yasmin. This is an edited extract from The Desserts Of New York by Yasmin Newman published by Hardie Grant Books RRP $39.99 and is available in stores nationally. Photographer: © Yasmin Newman (location) and Alicia Taylor (studio)

The Desserts of New York and How to Eat Them All

These recipes are an edited extract from The Desserts Of New York by Yasmin Newman published by Hardie Grant Books RRP $39.99 and is available in stores nationally. Photographer: © Yasmin Newman (location) and Alicia Taylor (studio)