Peach Crumble Ice Cream

Everyone loves ooey gooey peach crumble, right? Perhaps, a lá mode? Well, how about the best of both worlds? I’m talking a marriage between peach crumble & my classic vanilla ice cream. The late summer treat you didn’t know you needed.

A dream.

The vanilla ice cream base : super creamy, so simple and so fresh.

The oat crumble : classic – you can’t go wrong with the oats + cinnamon + sugar combo.

The peach filling… drown me in it. It’s gooey, cinnamon-y & has a caramelized flavor profile (getting fancy here, I know).

All three together? A trifecta — let your mind wander, let your stomach grumble, let your hands reach for the mixer to get started.

Ingredients

For the ice cream –

  • 2 cups cream
  • 1 cup milk (preferably whole)
  • 1/2 c sugar
  • Dash of vanilla

For the peaches –

  • 4 peaches, diced
  • cinnamon, measured with the heart
  • 1 tbsp coconut oil

For the oat crumble –

  • 1 cup oats
  • cinnamon, the heart
  • 2 tbsp brown sugar
  • 2 tbsp coconut oil

Steps

  • Place the bowl of your ice cream machine in the freezer 24 hours before use.
  • In a skillet, combine peaches, cinnamon & coconut oil. Cook on medium heat, stirring often until the peaches soften and begin to caramelize.
  • Remove from heat and set aside to cool, completely.
  • In a small bowl, combine all ingredients for the crumble and mix well. Set aside.
  • In a large bowl, whisk together all ice cream ingredients until combined. Place bowl in the refrigerator for 30 minutes.
  • Grab your frozen bowl from the freezer and assemble your machine. Follow instructions for your type of ice cream machine. (It should be something along the lines of pouring your mixture into a spinning machine and letting it run for 20-30 minutes)
  • With 5 minutes left in the churn, add peaches to the machine, followed by the oat crumble.
  • Remove ice cream and set in a covered loaf pan or air tight container. Freeze until it reaches the desired consistency.

As I said, here we use the classic vanilla ice cream base — feel free to swap out any mix-ins and create your own flavor. The recipe is so versatile, and options are literally endless.

Gooey Cinnamon Rolls

Okay seriously – what’s better than an ooey gooey warm cinnamon roll for breakfast? Oh that’s right…NOTHING.

Now, I’m not talking from the grocery store, crack the tube open, done in 10 minutes, cinnamon rolls. (No hate here – my childhood weekends were largely defined by these bad boys) I’m talking you made the dough yourself, it’s flaky & buttery, the filling is a real cinnamon & sugar mixture, and you exercised immense will power by letting them rest over night, cinnamon rolls. Regardless of being far superior in pure taste, your hard work makes them that. much. better.

I first came across this recipe on Monique from Ambitious Kitchen’s blog – a true recipe queen, she is, and I simply had to give them a try. Personally, I like my rolls a little more “cinnamon-y” and a little less “sugar-y”, so I took this into account when adapting, to make his my own. In an effort to alter the dough of the buns themselves, I also opted for heavy cream only, to give them a fluffy, silky, brioche-like texture. Who doesn’t love brioche? (using heavy cream in bread is a classic German baking technique, so I send my sincere gratitude overseas)

Alright alright, I can’t keep this recipe from you much longer – I won’t keep the heavenly scent of my kitchen all to myself. Let’s get into it –

Ingredients

Dough

  • 3/4 cup heavy cream
  • 2 1/4 tsp instant yeast
  • 1/4 cup sugar
  • 1 egg + 1 egg yolk
  • 1/2 stick butter, very soft
  • 3 cups bread flour
  • 1 tsp salt

Filling

  • 1/3 cup brown sugar
  • 2 1/4 tbsp cinnamon
  • 1/2 stick butter, softened

Frosting (optional)

  • 4 oz cream cheese, softened
  • 2 tbsp butter, softened
  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract

*Note : you can leave out the cream cheese and add a few more tbsp of butter + a small drizzle of milk to make regular frosting

Steps

  • Heat your milk in the microwave until warm, but not hot (still comfortable to the touch).
  • In the bowl of an electric mixer, combine milk, yeast, sugar, egg, egg yolk & butter. Whisk by hand, until combined.
  • Place a dough hook on your mixer, add flour & salt. Mix until combined, and until a sticky dough begins to form. Keep beating for 5-10 minutes, to knead your dough – this can be done by hand, on a floured surface, as well.
  • Transfer dough to a buttered bowl and cover the bowl tightly with plastic wrap. Let rise until doubled in size, about 1 1/2 -2 hours.
  • Transfer dough to a floured cutting board and roll into a 14×9 inch rectangle, trimming the sides to form straight edges.
  • In a smaller bowl, mix together the brown sugar & cinnamon for the filling. Spread the 1/2 stick of butter all over the rectangle & sprinkle the mixture on top.
  • Starting from the shorter side, tightly roll up the dough. Trim both sides to make them even, then cut into 9 pieces with a sharp knife. Place in a greased 9×9 inch pan and cover tightly with plastic wrap. Let rest overnight in he refrigerator.
  • In the morning, remove the pan from the fridge & preheat oven to 350°F. (Rolls should sit out for at least 30 minutes prior to baking)
  • Bake 30 minutes, or until golden brown.
  • To make the frosting, cream all ingredients together. This can be done the night before and stored in an airtight container, if needed.
  • Le the rolls cool slightly & frost. Enjoy the ooey gooey goodness & try not to eat the whole pan in one sitting!

Crunchy Chocolate Chip Cookies

Surprise!!! Crunchy chocolate chip cookies.

I know what you’re all thinking… Isn’t the identity of this blog basically rooted in my extra special “perfect chocolate chip cookie“, complete with my secret ingredient to make them so spectacular? (See my previous blog post for this one – the secret can be found there!)

Okay okay you’re right, those cookies will have my heart until the day I die (I do cookie deliveries if you are in the area, BTW — comment or shoot me an email for more info). BUT every now and then, one craves the caramel-y flavor of a chocolate chip cookie with melty chips encompassed by crispy edges to satisfy your hankering for a crunch. IYKYK.

If you have that craving right now, this recipe is for you.

If you don’t have that craving just yet, read through & let your eyes wander across the pictures — you will.

I’ll let my crispy cookie lovers into a few secrets to perfect their crispy cookies —

  • Butter – Make sure it’s melted! For this recipe, I brown the butter, so you can be extra sure it’s all the way melted. This allows the cookies to spread out while they bake.
  • Sugar – The more granulated sugar the better! Granulated sugar lacks moisture, as opposed to brown sugar, so keep the brown sugar to a minimum.
  • Chill time – NONE. The more chill time, the fluffier the cookie.
  • Baking – Repeat after me : “Lower temperature, longer baking time”. This is key for crispy cookies – let those bad boys crisp up without burning!

This recipe has creeped it’s way into my arsenal of “best cookie recipes of all time” — I hope you enjoy as much as I do!

Ingredients:

  • 1/2 cup butter, browned
  • 3/4 cup white sugar
  • 1/4 cup light brown sugar
  • 1 tsp vanilla
  • 1 egg
  • 1 1/2 cup AP flour
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1 cup chocolate chunks (use a bar cut into chunks, for best results)
  • sea salt, for topping

Steps:

  • Prepare a baking sheet with parchment paper & preheat oven to 325°F.
  • In a small bowl, mix flour, baking soda, baking powder & salt – Set aside.
  • In a small saucepan, brown your butter – to do this, melt the butter down, stirring every few minutes. Bring the butter to a simmer and let cook until it begins to turn darker in color and give off a nutty aroma. Remove from heat when the butter turns a dark amber color & let cool about 5 minutes before using.
  • In a separate, larger mixing bowl, cream together butter and sugars until fluffy. Beat in the egg and vanilla, until combined.
  • Add the dry ingredients to the wet ~ mix well ~ & finally, add the chocolate chunks.
  • Immediately roll into large balls and place on your baking sheet. Flatten them slight with the palm of your hand.
  • Bake for 30 minutes and remove from the oven
  • Sprinkle with sea salt & let cool almost completely for prime crispness.
  • ENJOY!!!!!

Classic Bread Rolls

Have a dinner party coming up? Want to “wow” the crowd with warm, freshly baked rolls to serve with appetizers? Your guests will wonder if you’ve got a professional bread baker in the back room, I guarantee it!

Think — light, airy dinner roll at the start of a classic Italian meal. You can dress these up with seasonings/additions/etc. to serve pre-dinner OR turn these into a dessert, post-dinner with warm butter + cinnamon & sugar. My mind is spinning with ideas, as I type this —

For a bread recipe, this one is relatively quick & can be ready to serve in as little as 3 hours ~ oh, and I do recommend serving them warm. The excitement is rising (get it? rising, like dough rises), let’s get into it…

Ingredients

  • 2 cups + 1 tbsp bread flour
  • 2 1/2 tsp salt
  • 2 1/2 tsp instant yeast
  • 1 1/2 tbsp butter, softened
  • 1 1/3 cup cool water

Steps

  • In the bowl of a stand mixer, with a dough hook attachment, combine flour, salt and yeast. Add the butter & half of the water, mixing until water is absorbed. Slowly add the remaining water – dough should start to come together. Mix for 5-10 more minutes on medium speed, so dough wraps around the hook and becomes smooth.
  • Lightly oil a mixing bowl. Put the dough ball in the bowl to rise & cover the top of the bowl tightly with plastic wrap. Let rise 1 hour.
  • Scrape the dough onto a floured cutting board & fold in on itself to remove the added air from the rise. Divide into 12 equal pieces and lightly roll into balls.
  • Prepare two baking sheets with parchment – lay 6 dough balls on each baking sheet & cover with plastic wrap or a dish towel. Let rise for 1 hour.
  • After the final rise, take a sharp knife or scissors and cut two cross hatches on the tops of each ball (forming an X), and dust with flour.
  • Preheat oven to 430°F and place a roasting pan on the bottom rack of the oven to heat up. Place baking sheets into the fully heated oven and pour warm water into the roasting pan at the bottom (this will allow the rolls to cook by the oven heat & also steam a tiny bit).
  • Bake 15-17 minutes – enjoy!!
    • Pro Tip : Mix softened butter with honey & cinnamon ~ spread on a warm roll. P e r f e c t i o n

*Adapted from Paul Hollywood’s recipe – he rocks*

Shortbread Cookies

An underrated cookie, shortbread cookies are. One of the most underrated, dare I say.

Thin and buttery, with a crispy snap when you take that first bite. I always envision these being the type of cookies Santa Claus would choose when faced with a plate on his Christmas Eve rounds. They are simply a classic.

They also win in terms of versatility — this recipe is for shortbread cookies in their barebones state, which although delicious, can be dressed up and tailored to any taste.

  • You like frosted cookies? Schmear some frosting on.
  • Fan of fruit? A little jam sandwiched between two cookies – perfection!
  • Reese’s lover? Top a cookie with PB and melted chocolate.
  • Chocolate fanatic? Add some cocoa powder to the dough OR dip in melted chocolate once baked.
  • Cookies in ice cream is your jam? Crush some of them up and add to your favorite cream. (Shoutout to my last post, caramel cookie ice cream)

Despite such a simple recipe, the opportunities are endless.

5 ingredients, under an hour – let’s do it!

Ingredients

  • 2 cups flour
  • 1/2 cup sugar
  • 1 cup butter
  • 1 tsp vanilla
  • 1/2 tsp salt

Steps

  • In a large bowl, mix all ingredients together (with a hand mixer). The dough will appear to be super dry, but keep mixing until it comes together (I promise it will!).
  • Wrap dough in plastic wrap in chill for 30 minutes in the refrigerator.
  • Roll out dough to a 1/4 inch thick and use cookie cutters for whichever shape you’d like. Repeat until all dough is used.
  • Bake at 350° F for 15-20 minutes, or until edges are slightly golden.
  • Let cool & enjoy!

Homemade Caramel Cookie Ice Cream

“Once you try homemade, you never go back”. – Olivia Giusti

I mean, you sure will — who doesn’t love a classic Ben and Jerry’s every once in awhile — but, this is still life changing. Life. Changing.

Let me start with this – I bake a lot, as you all know. But for whatever reason, I’ve never really dipped my toes into the world of homemade ice cream before this. I’ve heard great things, but it always seemed a tad too time consuming (says the girl who bakes sourdough bread that takes 5 days to complete).

Listen up people — yes, the machine has to chill for 24 hours (pro tip: just keep it in the freezer, so it’s always ready). But after this, a simple vanilla ice cream can be done in 1 hour. O n e Hour! And most of that hour is hands off for you, as the baker (ice cream connoisseur)…. shocked? Same. Worried for your increase in ice cream consumption? Same.

Not only is this recipe a lot less intricate than I thought, it’s a lot more delicious than I had anticipated — get out your ice cream machines now because you absolutely NEED this! (p.s. if you want regular vanilla, just skip the caramel/cookie layering part & you can even eat right out of the machine)

Materials

  • Ice Cream Machine

Ingredients

  • 2 cups heavy cream
  • 1 cup whole milk
  • 1/2 cup sugar
  • 1 tsp vanilla
  • Caramel sauce (measure with the heart)
    • I made homemade caramel sauce — the recipe is coming, don’t you worry
  • Shortbread cookies (again, the heart)
    • Again, homemade — these are 4 ingredients, just saying (it’s coming)

Steps

  • Place the bowl of your ice cream machine in the freezer 24 hours before use.
  • In a large bowl, whisk together all ingredients until combined. Place bowl in the refrigerator for 30 minutes.
  • Grab your frozen bowl from the freezer and assemble your machine. Follow instructions for your type of ice cream machine. (It should be something along the lines of pouring your mixture into a spinning machine and letting it run for 20-30 minutes)
  • Remove your creamy ice cream from the machine and begin layering it in a loaf pan. Lay one layer of ice cream, followed by a layer of caramel and a layer of cookies. Repeat until finished, making sure to start and end with ice cream.
  • Place in freezer until set. Commence an ice cream party in your mouth….

Again — if you’d like just plain vanilla, stop after step 3! You can also freeze the vanilla ice cream for a harder consistency.

Lemon Olive Oil Loaf Cake

If I had a dollar for every time I was given an immediate look of disgust after floating the idea of serving an olive oil cake for dessert, I’d be sipping wine and savoring a fresh cheese board in my Tuscan villa by now.

I get it – I was skeptical once too. Olive oil is for cooking, not baking, right? Wrong.

Once you try this recipe, you’ll realize that olive oil has a hidden talent ~ one that lies in the wide world of baking & you will forever be changed. This loaf is perfect for a dessert, a snack, a breakfast (can you tell I’m a sweet breakfast gal?), any time of day or night. It’s lemony, savory (yet also sweet), soft, summery and the pistachios add the perfect crunch. A flavor profile to write home about. Yes, you’ll notice that olive is the star of the show, but you’ll keep coming back for more and that, I can guarantee.

If also had a dollar for every mind I changed about olive oil cake, let’s just say we all could be lounging in my Tuscan villa, sipping wine & munching on a slice from this very recipe. (As we should)

So how the hell can olive oil be used in a dessert? Let. Me. Show. You. How.

Ingredients

For the Cake:

  • 1 cup sugar
  • 2 eggs
  • 3/4 cup olive oil
  • Lemon zest from 1 lemon
  • 1 tsp vanilla
  • 1 cup flour
  • 3/4 cup almond flour
  • 1 1/2 tsp baking powder
  • 1 tsp salt

For the Glaze:

  • 1 cup powdered sugar
  • 3 tbsp lemon juice
  • Milk (optional)
  • 1/2 cup pistachios, crushed

Steps

  • Preheat oven to 350°F and prepare an 8 inch loaf pan with parchment paper.
  • In a mixer, beat sugar, eggs and lemon zest for 2 mins until light, airy & pale in color.
  • Slowly add in olive oil over the next 2 minutes (it is important to be super slow here, or you might deflate the air you just beat into the egg mixture). Add the vanilla & beat.
  • In a separate bowl, combine all dry ingredients. Slowly mix into the wet batter until combined.
  • Pour batter into prepared loaf pan and cook 50-55 minutes, or until a tooth pick inserted into he middle of the loaf comes out almost clean.
  • While the loaf is baking, mix the powdered sugar & lemon juice until combined. If the glaze is too thin, add milk 1 tbsp at a time until you reach your desired consistency.
  • Crush the pistachios in a bowl or with the side of a knife.
  • Allow loaf to cool almost completely before glazing and garnishing with pistachios.
  • Slice & enjoy. 🙂

White Chocolate Brownies (with a July 4th twist!)

White. Chocolate. Brownies.

I’ll admit, I was a bit skeptical too – I first saw this recipe on Broma Bakery’s blog a few months ago & while I’ve always been a white chocolate girl, it never occurred to me that I could virtually transform the identity of brownies by switching the chocolate type. Mind blown –

Words to describe this newfound phenomenon ~ life changing. exquisite. borderline dangerous — a recipe so simple, yet so so unique. Let’s just say it was immediately added to my arsenal of classics.

Sarah from Broma Bakery absolutely killed this one – she is to blame for my new obsession. But I haaaave also experimented a bit here & there, over the last few weeks to make these my own. Think: chocolate chip white chocolate brownies, blueberry swirl white chocolate brownies, strawberries & cream white chocolate brownies, etc. They’re coming soon, I promise!

For now, I will leave you with the original recipe from Ms. Broma Bakery (you gotta master the basics first, right?) – for a fun July 4th twist, add sprinkles!

Prepare to fall in love with a new classic ~

Ingredients

  • 1/2 cup butter
  • 1 cup white chocolate chips
  • 1 egg
  • 1 can (14oz) sweetened condensed milk
  • 1 tbsp vanilla
  • 1 tsp salt
  • 1 1/2 cup flour
  • Red and blue sprinkles (measured with the <3)

Steps

  • Preheat oven to 350F & prepare an 8×8 baking with with parchment.
  • Microwave butter and white chocolate chips for 30 seconds and mix to combine (add 15 more seconds, if needed)
  • Add egg, vanilla and salt – mixing thoroughly.
  • Stir in flour.
  • Pour batter in prepared baking pan and bake for 30 minutes.
  • Cool before slicing.
  • Let the party on your tastebuds commence ~

Stuffed Strawberries

What’s your absolute favorite fruit in the entire world? Mine are strawberries – there is nothing like a juicy strawberry on a warm summer day. Maybe with a little sugar on it, maybe dipped in chocolate, maybe with a dollop of whipped cream, or maybe stuffed with the most delicious cream cheese filling & dipped in graham cracker crumbs.

I would take any of them, but the “stuffed” option (aside from being delicious) is PERFECT for July 4th festivities. And who doesn’t love cream cheese frosting? This filling tastes just like it…enjoy these as a snack, as a dessert, as a breakfast — we don’t judge here!

Did I mention the filling is only 3 ingredients? Yeah, you read that right.

Let’s get started on the easiest July 4th treat ever 🙂

Ingredients

  • Strawberries
  • 1 package of cream cheese
  • 1/2 cup powdered sugar
  • dash of vanilla
  • crushed graham crackers (optional, not pictured here) (amazing, you should try it)

Steps

  • Slice the ends off of your berries and core the inside out (making a little hole)
  • Mix together cream cheese, sugar and vanilla until smooth
  • Add cream cheese mixture to a pastry bag (or large plastic bag w/ the tip cut off the end) & pipe into the cored berries
  • Dip in graham cracker crumbs
  • DONE – how easy was that?

Chocolate Chip Bagels

Back with another bagel recipe — but this time, we’re getting fancy ~

Fear not, though, for this fanciness doesn’t bring extra complexity. In fact, this is exactly the same as my plain bagel recipe — see my previous blog post for this one — just with chocolate chips added! Just as simple, just as easy.

And who doesn’t love chocolate chips? As a “chocolate makes everything better” believer, I would say these are one of the best types of bagels I’ve made (giving my pumpkin bagels a run for their money — post coming soon!). Warm, fluffy, chocolate-y, perfect with melted butter or cream cheese — have one of these bad boys for a sweet breakfast, a quick snack, a yummy dessert, whenever!

Let’s level up your bagel repertoire, why don’t we?!

Ingredients

  • 3 3/4 cup bread flour
  • 1 1/4 cup lukewarm water
  • 1 tsp salt
  • 1 tbsp honey
  • 1 tbsp yeast
  • 1 tsp vanilla
  • 1 cup semisweet chocolate chips (I like to use Ghiradelli)

Steps

  • Preheat oven to 425° F and prep a baking sheet with parchment.
  • In the bowl of a mixer with the dough hook attachment (or a large mixing bowl & spoon), mix together flour, salt & yeast.
  • Add water, honey and vanilla – continue mixing until combined (If mixing by hand, start using your actual hands at this point). There may be some extra flour in the bottom of the bowl, but keep mixing. (If there is way too much flour, add a bit more water)
  • Mix in the chocolate chips, incorporating as best as your can.
  • Dump dough onto a lightly floured surface and knead until smooth, about 5-10 minutes.
  • Put dough in a buttered bowl, cover with plastic wrap & let rise in a warm area for 1 hour and 45 minutes. (I prefer the microwave – just pop the bowl in there. It works wonders.)
  • After the first rise, dump dough onto a cutting board and knead a few times to release air. Separate into 6 equal sections, and roll into balls. Make a large hole in the middle of each dough ball & form into bagel shapes.
  • Place each bagel on your prepared baking sheet, cover with a dish towel and let rise for 30 minutes.
  • During the rise, heat water in a large pot, bring it to a boil.
  • After the second rise, place bagels in the boiling water, cooking about 30 seconds on each side. (This helps create the chewiness we all know and love!)
  • Return to baking sheet & bake 15 minutes. Then, reduce the heat to 390°F & bake 4 extra minutes.
  • Allow to cool almost completely – I think these are better served warm, so keep that in mind! ENJOY & try not to eat them all in one day 😉

No Bake Chocolate PB Oat Bars

When I say this is quite literally one of the easiest & best treats I’ve made, I’m not kidding. 6 ingredients, no bake, kiiiind of one bowl. C’mon!

We all know chocolate and peanut butter is a match made in heaven, but these take heaven to the next level.

The first time I tested these bad boys, they didn’t look too pretty (tbh, they looked horrendous) so naturally, I thought I made a huge mistake. Until the first bite graced my lips — life. was. changed.

As I am typing this, I realize how dramatic I sound. How could something so simple, with such a mainstream combination, bring such delight? Well, see for yourself & let your crunchy, chocolatey, peanut buttery, dreams (I know where your mind is wandering) become a reality.

Prepare for the obsession —

Ingredients :

  • 2 cups rolled oats (toasted for 10 minutes @ 350F in the oven)
  • 1/3 cup maple syrup
  • 3/4 cup crunchy PB (very important that it’s crunchy — not smooth)
  • 1 tsp vanilla
  • 3 tbsp coconut oil
  • 1/4 cup chocolate chips

Steps :

  • Prepare an 8×8 pan by lining with parchment.
  • In a small saucepan, combine maple syrup, PB and coconut oil over medium heat for about 5 minutes, mixing constantly.
  • Remove from heat and stir in the vanilla.
  • In a separate mixing bowl, add the toasted oats & slowly pour the PB/Syrup mixture over them — Mix well & let cool for 5 minutes.
  • Add chocolate chips. Mix them in lightly, so the chocolate melts but only slightly (you still want some chunks in there)

do not overmix at this step, you want the chocolate to be streaky through the PB/Oats, not change the whole color

  • Press into your prepared pan and cool in the freezer for 30 minutes. Once cool, cut into bars and commence your trip to food heaven. 

Nut Butter – At Home!

I always knew this day would come.

One way or another, the overwhelming urge to whip up my favorite food on Earth would come knocking. The favorite food: peanut butter.

If you know me, you know about my almost embarrassing obsession – I seriously cannot go a day without it. Whether I start my day with a smoothie, a yogurt bowl, or oats, peanut butter is indeed involved. And if I go for eggs or a savory breakfast, you best bet I’m having yogurt with peanut butter for lunch. As of late, I’ve also been experimenting with almond butter and cashew butter – although I feel i’m cheating on my first love, these two haaaave made their way into the rotation.

If you’re like me (let’s be friends), or simply enjoy nut butter on occasion – would you believe it if I said you could make your own jar of creamy deliciousness in just 10 minutes? Look no further than a few lines down…

2 ingredients, 10 minutes, 1 jar of creamy (or chunky) deliciousness.

  • 2 1/2 cups Peanuts, shelled (If you buy unshelled, be prepared to spend a solid few hours unshelling them, speaking from experience)
  • Salt
  • Note: you can substitute any nut for peanuts – almonds, cashews, pecans, pistachios, macadamias, all are welcome!

Throw your peanuts into a food processor (or high speed blender – shoutout Vitamix) and blend. That’s it.

It really is that easy. Blend for 5 minutes – stop – scrape the sides – blend for another 5, until you get your desired consistency. You’ll definitely feel like you are blending for too long, but just what it out and it will all come together. Once the creamy-ness is achieved, throw in a pinch of salt and blend for 5 seconds longer. *Here is when you can add 1 cup of extra chopped nuts with the salt, if you are looking for chunky nut butter!

If you are following along, you have now reached the best part. Open your food processor or blender and do a little taste test (if you’re me, a big taste test). The peanut butter will be WARM from the heat of the blender. I repeat WARM PEANUT BUTTER! (drooling)

Soooooo, now would be a great time to throw it on whatever you like, toast, ice cream, yogurt, crackers, the peanut butter is warm & the possibilities are endless. (I should trademark that, right?) 

You worked for this PB, so enjoy a little extra today! 🙂

Perfect Chocolate Chip Cookies

Ahhh, the most classic dessert of all. Some might also say, one of the most versatile — Family Party? Chocolate chip cookies. Office Christmas Party? Chocolate chip cookies. Bachelorette night with the girls? Chocolate chip cookies. Just got broken up with? Chocolate chip cookies. Don’t know what you want, but you know you want something quick & delicious? Chocolate. Chip. Cookies.

Now, although you can’t go wrong, you can pick & choose certain ingredients to go really, really right. With such a simple recipe, you would be amazed at how many options you have.

Just a few months ago, I set out to create the ~perfect~ chocolate chip cookie & found that they key was in the flour, of all things. A bit of trial & error and a few types of flour later, the “perfect chocolate chip cookie” was born, with pastry flour as the star of the show. Let me tell you… these are the biggest, gooey-est, most delicious cookies I have ever made and the best cookies for any occasion. Personally, I think they give Levain a run for their money 😉

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 1/2 cup light brown sugar
  • 1 tsp vanilla
  • 1 egg
  • 1 1/2 cup pastry flour
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1 cup chocolate chunks (use a bar cut into chunks, for best results)
  • sea salt, for topping

Steps

  • Prepare a baking sheet with parchment paper & preheat oven to 375F.
  • In a small bowl, mix flour, baking soda, baking powder & salt.
  • In a separate large mixing bowl, cream together butter and sugars until fluffy. Beat in the egg and vanilla, until combined.
  • Add the dry ingredients to the wet ~ mix well ~ & finally, add the chocolate chunks.
  • Let dough chills for 30 minutes in the refrigerator (hardest part).
  • Roll into large balls (I’m talking pretty big, two ice cream scoopfuls) and lay on parchment paper.
  • Bake for 18-20 minutes and be sure not to overbake!!!
  • Sprinkle with sea salt & let cool, slightly.
  • ENJOY the warm, gooey goodness 🙂

Homemade Bagels

Bagels – one of my new favorite things to bake.

They seem a bit daunting, I know. Because how could you ever recreate your favorite, chewy bagel, with the perfect amount of crisp on the edges, that you get from your acclaimed neighborhood bagel spot? Well, I’ve got news for you — you can! AND it’s much easier than it looks.

Before you scroll: yes, this is a recipe that uses yeast & yes, there is rising of the dough involved. But stop, don’t quit on me just yet! This is what I call a “dip your toe into the world of bread baking” recipe, meaning while again, there is yeast & rising involved, it is minimally involved. Oh, and the best part is, in just under 5 hours, you’ll be rewarded – not only with oven fresh, sent from heaven, better than the cafe down the street bagels, but also with that “who knew I could do this? I am now a baking genius” power. (to my fellow bread bakers, you know the feeling) If you have your ingredients together, and follow the steps below, this power will find you with ease.

So, while those 3 ingredient bagels that are trending on Instagram/TikTok might seem easier, I promise you these are the real deal and they will not disappoint.

Let’s get going – a bacon, egg & cheese is calling!

Ingredients

  • 3 3/4 cup bread flour
  • 1 1/4 cup lukewarm water
  • 1 tsp salt
  • 1 tbsp honey
  • 1 tbsp yeast
  • 1 tsp vanilla

Steps

  • Preheat oven to 425° F and prep a baking sheet with parchment.
  • In the bowl of a mixer with the dough hook attachment (or a large mixing bowl & spoon), mix together flour, salt & yeast.
  • Add water, honey and vanilla – continue mixing until combined. There may be some extra flour in the bottom of the bowl, but mix as well as you can. (If there is way too much flour, add a bit more water)
  • Dump dough onto a lightly floured surface and knead until smooth, about 5-10 minutes.
  • Put dough in a buttered bowl, cover with plastic wrap & let rise in a warm area for 1 hour and 45 minutes. (I prefer the microwave – just pop the bowl in there. It works wonders.)
  • After the first rise, dump dough onto a cutting board and knead a few times to release air. Separate into 6 equal sections, and roll into balls. Make a large hole in the middle of each dough ball & form into bagel shapes.
  • Place each bagel on your prepared baking sheet, cover with a dish towel and let rise for 30 minutes.
  • During the rise, heat water in a large pot, bring it to a boil.
  • After the second rise, place bagels in the boiling water, cooking about 30 seconds on each side. (This helps create the chewiness we all know and love!)
  • Return to baking sheet & bake 15 minutes. Then, reduce the heat to 390°F & bake 4 extra minutes.
  • Allow to cool almost completely (but serve them a little warm, ya know), & enjoy as a sandwich, with cream cheese, with PB, with butter, plain, however you heart desires!

How accomplished do you feel now? 😀