When sugar cookies were requested in the Crumb Club chat, I had to take a second & really think about what my ideal sugar cookie would be. We ended up here & I am in obsessed with them. We all know brown butter makes just about every cookie better, and these are no exception. They’re not super thick, not super thin, just the right amount of spread, with crisp, sugar-coated edges and an extremely chewy center.

The dark brown sugar gives them a subtle caramel flavor and keeps the centers soft, while browned butter adds that nutty, toastiness. And because these are sugar cookies after all, we’re rolling them in a little extra before they go into the oven. Top with flaky salt and prepare to have your mind blown.(;

Brown Butter Brown Sugar Cookies

Makes 12–14 cookies

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Now look, I love a beautiful crusty loaf of sourdough as much as the next person, but sometimes you don’t want artisan bread. You want soft, squishy, slightly sweet white bread that reminds you of your childhood.

Enter: homemade Wonder Bread.

The goal here wasn’t just a soft sandwich loaf. I wanted that super light, fine crumb and almost impossibly squishy texture of classic grocery-store white bread, without all the garbage!

A few very important things make that happen: all-purpose flour instead of bread flour for a crumb that melts in your mouth, neutral oil instead of butter to keep it soft and flexible for days, and a tangzhong to help the bread hold onto moisture.

One important lesson from my first (2 or 3…) tests. DON’T BE AFRAID TO DEGAS THIS DOUGH. Unlike sourdough, we aren’t trying to preserve beautiful irregular bubbles. We’re pressing all those bubbles out and rolling the loaf tightly for a super even, fine crumb.

Homemade Wonder Bread

Makes one 8×4 inch loaf

Tangzhong

• 20g (2 1/2 tbsp) all-purpose flour

• 100g (~1/2 cup) water

Dough

• 340g (about 2 3/4 cups) all-purpose flour

• 90g (about 6 tbsp) milk

• 60g (1/4 cup) water

• 25g (2 tbsp) granulated sugar

• 15g (about 2 tbsp) nonfat dry milk powder

• 7g (2 1/4 tsp) instant yeast

• 7g (1 1/4 tsp) fine salt

• 30g (~2 tbsp) neutral oil (I used avocado oil!)

Make the Tangzhong

This sounds harder than it is! All you have to do is add 20g flour and 100g water to a small saucepan and whisk until smooth.

Cook over medium-low heat, whisking constantly, until the mixture thickens into a smooth, pudding-like paste. Remove from the heat and let cool.

Make the Dough

Add the remaining flour, water, milk, sugar, dry milk powder, yeast, salt and cooled tangzhong to the bowl of a stand mixer fitted with the dough hook. (You could also knead this by hand but be prepared for an arm workout!)

Mix until a shaggy dough forms, then knead for about 4–5 minutes to begin developing the gluten.

With the mixer running, slowly drizzle in the oil. Continue kneading for another 8–12 minutes, until the dough is extremely smooth, elastic and passes a strong windowpane test. To pass windowpane, you should be able to stretch a piece of the dough thin enough that you can see through it without the dough tearing! The dough should be very soft and slightly tacky.

Transfer the dough to a lightly greased container, cover and let rise at room temperature until about doubled in size, about 60–90 minutes.

Shape

Turn the dough onto a clean, unfloured work surface.

Press it firmly into a rectangle, pushing out all gas bubbles. Don’t be shy here!

Shape the rectangle approximately as wide as your loaf pan.

Starting from one short end, roll the dough into a snug, tight log, creating a little tension with each turn. You don’t want to trap pockets of air between the layers.

Pinch the final seam closed and place the loaf seam-side down in a lightly greased 8x4 inch pan.

Final Proof

Cover and let rise for approximately 45–75 minutes, or until the dough is very puffy and reaches over the top of the loaf pan. To make sure it’s proofed, gently press the dough with a lightly floured fingertip. The indentation should slowly spring partway back while leaving a slight impression. Before baking pop any large air bubbles you might see along the surface of your dough!

Bake

Preheat the oven to 350°F.

Bake for 28–35 minutes, or until deeply golden on top.

Let sit in the pan for about 5 minutes before turning the loaf onto a wire rack.

For an extra-soft, Wonderbread-esque crust, lightly brush the warm loaf with oil or melted butter and loosely drape a clean kitchen towel over it while it cools.

Let cool for at least 1 1/2 hours (if you can resist!) before slicing.

Notes

Degas more than you think. You don’t want any big air bubbles.

Shape it super tightly. Make sure each layer of the roll adheres to the next. A loose roll or trapped air can create a large spiral-shaped tunnel through the finished loaf… trust I learnt the hard way.

Don’t skip the tangzhong. It takes literally two minutes to make and is a huge part of what gives this loaf its soft, moist, bendable texture!

Once completely cool, store tightly wrapped or in an airtight bag at room temperature.

And yes, it makes a REALLYYYY good PB&J. EAT AND ENJOY, BABIES<3

I always want a FUDGY brownie. I will absolutely never go for a cakey brownie, so you know my fudge brownies are seriously rich & incredibly chocolatey! And (most importantly) they have the perfect shiny, crackly crust that makes brownies so iresistable. To make it even better, I use browned butter for a little extra nuttiness and umph. The brown butter reallllyyyy takes these over the edge. There’s just enough flour and cocoa to hold everything together, leaving the centers almost truffle-like.

I’m a corner piece gal but trust that every single bite of these brownies will be perfect!

Ingredients

for an 8x8 square pan

• 255g (1⅛ cups) unsalted butter, measured before browning

• 165g (about 1 cup) semisweet or dark chocolate, chopped

• 45g (½ cup) unsweetened cocoa powder

• 3 large eggs

• 150g (¾ cup, packed) brown sugar

• 150g (¾ cup) granulated sugar

• 2 tsp vanilla extract

• 60g (½ cup) all-purpose flour

• 1 tsp salt

• 75g (about ½ cup) chopped chocolate or chocolate chips

Method

1. Prep your pan.
   Preheat the oven to 350°F. Line an 8×8-inch metal baking pan with parchment paper, leaving enough overhang to lift the brownies out later.

2. Brown the butter.
   Add the butter to a saucepan over medium heat. Cook, stirring frequently, until it foams and browns. Once it smells deeply nutty and the milk solids are amber, immediately remove it from the heat and pour over 165g of chocolate in a bowl. Cover and set aside.

3. Whip the eggs and sugar.
   With a hand mixer or stand mixer, whip the eggs, brown sugar, granulated sugar, and vanilla until the mixture is smooth, thickened, and lighter in color. This is what creates the signature shiny crust so don’t skip it! You will want to whip it for a few minutes.

4. Add the cocoa.
   Sieve the cocoa powder into the melted chocolate and brown butter. Whisk well to combine.

5. Combine.

   Stream the chocolate mixture into the eggs and sugar while whisking.

6. Add the dry ingredients.
   Fold in the flour, salt and chocolate just until no dry streaks remain.

7. Bake.
   Spread the batter evenly into the prepared pan. Bake at 350°F for about 28–34 minutes. The edges should be set and the top should look shiny and crackled, but the center should still be slightly soft. Be aware, a toothpick inserted near the center will not come out clean!

Eat and ENJOYYYYYY!

A Few Notes

Don’t overbake them. These brownies are designed to be fudgy, and they’ll look a little softer than you might expect when they’re ready to come out of the oven.

Measure the butter before browning. Start with the full 255g / 1⅛ cups. Some of that weight will be lost as the water cooks off during browning.

Chocolate choice: Semisweet chocolate gives these a classic, rich brownie flavor. If you like a darker, less-sweet brownie, use dark/bittersweet chocolate instead!

I LOVE Detroit-style pizza for many reasons. A thick, airy crust (because the crust is always the best part), with a crispy bottom, and those deeply caramelized, almost burnt cheese edges, UGHHH, I could go on!

So for the first Crumb Club exclusive of August, I made my own version. This recipe fits two standard 9×13-inch metal pans, so you don’t need traditional Detroit pizza pans to make it at home! Although if you have them, use them, you’ll get even more caramelization on the crust. The dough is incredibly simple but super high hydration (78%), so expect it to be very wet and sticky when you first mix it. A few folds and plenty of resting time will build the strength for you and you’re left with a crust that is light, airy & impossible to resist!

Detroit-Style Pizza Dough

Makes two 9×13-inch pizzas

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I’m using cake flour here, which gives these an extra tender, soft interior, while plenty of cold butter keeps them flaky. Heavy cream brings everything together and gives you a scone that’s golden and crisp around the edges, but super soft in the middle.

Eat one warm from the oven & I promise you will never look back.

Calabrian Chilli, Cheddar, Corn & Chive Scones

Makes 6 large rectangular scones or 9 small square scones

Ingredients

• 300g cake flour (2½ cups)

• 12g baking powder (1 tbsp)

• 5g kosher salt (about 1 tsp)

• Freshly cracked black pepper, to taste

• 100g cold unsalted butter (7 tbsp), cubed

• 150g sharp cheddar cheese (about 1½ cups), freshly grated

• 100g corn kernels (about ⅔ cup)

• 15–20g fresh chives (about ⅓ cup), finely chopped

• 185g cold heavy cream (¾ cup + 1 tbsp), plus more for brushing

• 2-4 tsp chopped Calabrian chili in oil (adjust depending on your spice preference!)

• Flaky salt & cheddar for topping

Instructions

1. Prep your ingredients.
Preheat your oven to 425°F and line a sheet pan with parchment paper.

Make sure your butter and heavy cream are nice and cold before you start. Cold ingredients are key to keeping those little pockets of butter intact, which is what gives you a flaky scone rather than a cakey one.

2. Mix the dry ingredients.
In a large bowl, whisk together the cake flour, baking powder, salt, and a few cracks of black pepper.

3. Add the butter.
Add the cold cubed butter and use your fingertips or a pastry cutter to work it into the flour. Stop when you have a mixture of smaller pieces and larger, pea-sized chunks of butter. You don’t want the butter completely incorporated, the visible pieces are a good thing!

4. Add the good stuff.
Add the grated cheddar, corn, and chopped chives. Toss everything through the flour mixture until evenly distributed.

5. Add the cream and chili.
Put a few TBS of Calabrian chili into your cold heavy cream, stir to combine. Then, pour in most of the liquid, reserving a small splash.

Gently toss everything together with a fork or your hands until a shaggy dough begins to form. Add the remaining cream a little at a time.

Turn it out onto your counter and continue to mix together. The dough should hold together when pressed but should NOT feel wet or sticky. Try not to overwork it.

6. Shape.
For a little extra flakiness, pat the dough into a rectangle, fold it into thirds like a letter, and gently press it back down. You can repeat this one to two more times, but don’t go crazy! The less you handle the dough, the more tender your scones will be.

Shape into a thick square, about 1½ inches tall, wrap in plastic, and put in the fridge for 20-30 minutes.

8. Cut and Bake.
Unwrap your chilled dough and slice into 6-9 scones. Brush the tops with a little heavy cream and, if you want, add an extra sprinkle of cheddar, flaky salt, and black pepper.

Bake at 425°F for 18–22 minutes, or until the scones are tall, deeply golden on top, and cooked through in the center.

Let them cool for about 10 minutes (if you can) before digging in!

Notes

Keep everything cold.
If at any point your butter starts feeling soft while you’re shaping the dough, throw it in the fridge or freezer for a few minutes. Cold butter = flaky scones!

Fresh corn is ideal here.
If using frozen corn, thaw it first and pat it VERY dry before adding it to the dough. Extra water is not our friend!

Don’t overmix.
A shaggy, slightly messy-looking dough is exactly what you want. If you knead it until it’s perfectly smooth, you’ve gone too far.

These are best while they’re still slightly warm, when the cheddar is melty and the edges are crisp. Split one open, add a little salted butter, and call it breakfast. Or lunch. Or an afternoon snack. There are no rules!

This has to be one of the best Levain flavors & boy oh boy did I MISS IT. It’s like if a thick, bakery-style chocolate chip cookie and a Samoa cookie had a wee baby.

These cookies are thick, crisp on the outside with a soft, gooey center. They’re packed with dark chocolate, shredded coconut, and gooey caramel pockets. Dark chocolate to balance out the sweetness, coconut for subtle flavor and chew, and the caramel for gooey little pockets of DELICIOUSNESS all throughout the cookie. It is both so extra and so easy to make. You must try them.

Ingredients

Makes 12 4oz cookies

405g (3¼ cups) all-purpose flour

8g (2 tsp) baking powder

6g (1 tsp) baking soda

4g (1¼ tsp) cornstarch

6g (1 tsp) salt

227g (1 cup) cold unsalted butter, cubed

200g (1 cup) brown sugar

120g (⅔ cup) granulated sugar

2 egg yolks

1 whole egg

10g (2 tsp) vanilla (I prefer Mexican vanilla for cookies!)

OPTIONAL: .5 tsp coconut extract to really amp up the coconut flavor

215g (~8 oz) dark chocolate chips

100g (1 cup) unsweetened shredded coconut

150g chopped soft caramels or caramel bits (freeze before chopping so they’re easier to handle)

Flaky sea salt, for finishing (optional but not really)

Method

In a medium bowl, whisk together the flour, baking powder, baking soda, cornstarch, and salt.

In the bowl of a stand mixer fitted with the paddle attachment, beat the cold cubed butter with the brown sugar and granulated sugar until just combined - do not cream it!

Add the egg, egg yolks, and vanilla. Mix until just combined.

Add the dry ingredients and mix on low until only a few streaks of flour remain.

Chop your frozen caramels. Fold in the dark chocolate, shredded coconut, and frozen caramel pieces just until evenly distributed.

Divide the dough into large portions, Levain cookies are 6oz but I make mine 4oz so they are more reasonable in size! Freeze the scooped dough until frozen solid, 2 hours to overnight.

Sprinkle with flaky salt and bake at 375F for 15–17 minutes, until the edges are golden brown and the centers are still slightly underdone.

Let the cookies cool on the baking sheet for 15 minutes then transfer to a cooling rack. EAT AND ENJOYYYY!!

Notes

• For even prettier cookies, press coconut, a few extra chocolate chips and caramel pieces into the tops before baking.

• These cookies are best enjoyed slightly warm when the caramel is still soft and gooey!

• It’s essential not to overmix your dough, always mix till just combined.

There’s something incredibly satisfying about pulling a batch of homemade baguettes from the oven. They’re crisp and deeply golden on the outside, light and airy on the inside, and perfect for everything from sandwiches to tearing into while still warm with salted butter and honey!

For this Crumb Club exclusive, I kept the recipe as beginner friendly as possible. The dough is 68% hydration, meaning it’s much easier to shape and score than a high hydration dough while still having a really nice open crumb. ANNDD I use a small percentage of whole wheat flour for extra flavor, making a bread that is delicious all on it’s own! This recipe uses an overnight cold fermentation to take this bread over the edge. It is so simple but it does take time. Don’t rush the process, it’s worth it!

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My friend Lauren has developed an obsession with the Costco Marshmallow Krispy Cookies and at first I admit I was skeptical! And then I tried one… and yeah I get it. BUT I knew I could make one way better at home.(;

These cookies truly taste like a rice crispy treat in brown butter cookie form. They’re buttery, chewy centers, crispy around the edges, and full of gooey marshmallow and just enough Rice Krispies to give every bite the perfect crunch!

The browned butter adds a rich, caramelized flavor that takes these over the top. They are truly addictive and I can’t wait for you to try them.

Ingredients

makes 12 cookies

• 113 g (½ cup) browned butter

• 140 g (¾ cup) brown sugar

• 55 g (¼ cup + 1 tbsp) granulated sugar

• 1 large egg

• 1 egg yolk

• 10 g (2 tsp) vanilla extract

• 8 g (1 tbsp) nonfat milk powder

• 160 g (1⅓ cups) all-purpose flour

• 2.5 g (½ tsp) baking soda

• 4.5 g (¾ tsp) salt

• 50 g (about 2 cups) Rice Krispies cereal

• 40 g (about ⅔ cup) frozen mini marshmallows

Method

1. Brown the butter over medium heat until the milk solids are deep golden brown and smell nutty. Once the browning starts, add your milk powder and stir until dissolved. Transfer to a mixing bowl and let cool for about 10–15 minutes, until warm but not hot.

2. Whisk the browned butter, brown sugar, and granulated sugar together.

3. Add the egg, egg yolk, and vanilla. Whisk until the mixture becomes glossy.

4. Add the flour, baking soda, and salt. Fold together just until no dry streaks remain.

5. Gently fold in the Rice Krispies, followed by the frozen mini marshmallows.

6. Scoop the dough and place onto a parchment-lined tray.

7. Top with more marshmallows and flaky salt.

8. Bake at 350°F (177°C) for 10–12 minutes, until the edges are golden and the centers still look slightly underdone.

9. For nicely rounded cookies, immediately swirl a large round cookie cutter around each cookie after baking OR (my preferred method) give the edges a gently nudge with your spatula to round them out!

10. Let cool on the baking sheet for 10 minutes before transferring to a wire rack.

Notes

• You MUST freeze the marshmallows. They’ll melt more slowly and leave behind gooey pockets instead of disappearing completely.

• WARNING: The cookies may stick slightly if marshmallow oozes too much onto the parchment. Don’t worry! Make sure to let them cool completely before lifting and, if they’re still stuck, through the tray in the freezer for a few minutes and they will pop right off.

  Happy baking, my babies!! I hope you love these as much as I do<3

I was not a Twinkie, Hos Hos, Zebra Cake kind of kid. I was an Oatmeal Creme Pie LOVER. If given the choice between plastic wrapped school treats, they were ALWAYS my first pick. So when a Crumb Club member requested this recipe, I couldn’t wait to develop it!

I wanted something that tasted just like the oatmeal creme pies I grew up eating. A super soft, melt in your mouth cookie that was perfectly spiced, and somehow get even better after sitting overnight. And the most important part: the filling! This is where it can go wrong since this isn’t your typical frosting. For a true Little Debbie’s dupe, you need a marshmallow fluff based filling.

The end result? Tender, chewy cookies thanks to quick oats, molasses, and a little cornstarch, with warm cinnamon and nutmeg throughout. Sandwiched together with a fluffy marshmallow filling and a hit of flaky salt on top to take them to the next level!

Oatmeal Creme Pies Recipes

Makes 6 sandwich cookies (12 individual cookies)

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How can you not love marshmallow fluff?! Fluffy, light, sweet and sticky. BUT instead of reaching for a jar from the grocery store filled with nasty ingredients, I wanted to create a version made with real, simple ingredients and no refined sugar.

This homemade marshmallow fluff uses agave syrup instead of traditional corn syrup or refined sugar. The result is silky, glossy, and perfectly marshmallow-like. I add vanilla bean powder and salt to up the flavor but you could also stick classic.

It’s amazing sandwiched between cookies, spread onto brownies, layered into cakes, on top of your drink or honestly eaten straight from the bowl!

Homemade Agave Marshmallow Fluff

Ingredients

90g egg whites (about 3 large egg whites)

1/2 tsp cream of tartar

300g agave syrup

65g water

1/4 tsp sea salt

1/4–1/2 tsp vanilla bean powder (or 1 1/2 tsp vanilla extract/vanilla bean paste)

Method

Add the egg whites and cream of tartar to the bowl of a stand mixer fitted with a whisk attachment. Begin whipping on medium-high speed until the egg whites become foamy and start to form soft peaks. Once you reach soft to medium peaks, set aside and start on the syrup.

Add the agave syrup and water to a saucepan. Heat over medium heat until the mixture reaches 240–242°F. Avoid stirring while it heats. If needed, gently swirl the pan instead.

Once the syrup reaches temperature, slowly stream it into the whipped egg whites while the mixer is running. Pour the syrup down the side of the bowl rather than directly onto the whisk.

Continue whipping until the marshmallow fluff becomes thick, glossy, and holds its shape. This can take anywhere from 8–15 minutes, depending on your mixer and bowl. The bowl will gradually cool as the fluff whips.

Add the salt and vanilla bean powder (or vanilla extract) during the final minute of whipping.

Let cool completely before covering and storing.

Notes

Can you over-whip marshmallow fluff?
Yes, but it takes some time. Stop once the fluff is thick, glossy, and holds a firm peak. If it starts looking dry or matte, you’ve gone a little too far.

Why cream of tartar?
Cream of tartar stabilizes the egg whites, helping the fluff stay airy, smooth, and stable instead of collapsing.

Why agave?
Agave gives the classic marshmallow sweetness without adding a strong flavor like honey would. It also keeps the texture soft, glossy, and spreadable!

This fluff is best used once cooled but can be refrigerated for longer storage. Let it come back toward room temperature before spreading or piping for the smoothest texture.

Now excuse me while I go make a batch of oatmeal creme pies with this!

Fluffy, golden pull-apart bread rolls that looks like a soccer ball? Count me IN!

These have sesame on the outside and a molten cheese center, basically everything you could ever want in a roll. I’ve always loved recipes that are themed for an event! Something you can bring to the party and everyone immediately gathers around. This is exactly that, a true game day centerpiece!

Each bread roll is stuffed with a cube of mozzarella cheese, arranged in a cast iron skillet, and decorated with alternating black and white sesame seeds to create a soccer ball-inspired design. The kind of bread that disappears within minutes.

The Dough

For this recipe, I wanted a dough that was rich and fluffy but still strong enough to hold a generous cube of cheese. A mix of bread flour and all-purpose flour gives the perfect balance: enough gluten for those dramatic cheese pulls, but a soft, pillowy crumb like a classic dinner roll.

Ingredients

250g (2 cups + 1 tbsp) bread flour

250g (2 cups + 1 tbsp) all-purpose flour

40g (3 tbsp) granulated sugar

10g (1.5 tsp) kosher salt

7g (~2 tsp) instant yeast

250g (1 cups + 1 tbsp) whole milk, warm

1 large eggs (50g)

70g (5 tbsp) unsalted butter, softened

For the Cheese Filling

12 cubes low-moisture whole milk mozzarella (about 20–25g each)

Optional: Replace some of the mozzarella with provolone or scamorza for an even cheesier pull.

Tip: Freeze the cheese cubes for 30–60 minutes before stuffing the rolls. This helps the cheese stay inside while the bread bakes, but still gives you that perfect molten center.

For the Soccer Ball Design

White sesame seeds

Black sesame seeds

Melted butter, for finishing

Flaky salt

Method

Mix the flour, sugar, salt, and yeast together.

Add the warm milk and eggs, then mix until a shaggy dough forms.

Knead for about 5 minutes, then add the softened butter gradually. Continue kneading until the dough is smooth, elastic, and passes the windowpane test.

Cover and let rise for 75–90 minutes, or until doubled in size.

Divide the dough into 12 equal pieces, about 75g each. Flatten each piece, place a cheese cube in the center, and pinch the dough tightly closed around it.

Spray all the rolls with water and dunk in black and white sesame seeds. Arrange the stuffed rolls in a buttered or greased 12-inch cast iron skillet. I had 5 black sesame and 7 white. I alternated 4 of each color for the outer ring, had 3 white for the middle ring and 1 black in the middle. They will be tight together in the pan!

Cover and let rise again for 45–60 minutes, until the rolls are puffed up.

Bake at 350°F for 30–35 minutes, until golden brown and the center reaches about 190–195°F.

Brush with melted butter immediately after baking and finish with flaky salt (add parm/garlic/parsley if you want to level up!)

Let the bread rest for 10–15 minutes and serve warm.

There are two essential parts to this recipe: a cookie that’s thin enough to fold but stays chewy even after freezing, and a rich, creamy vanilla bean ice cream that sets beautifully without ever becoming rock hard.

Let’s start with the cookie. It’s crisp around the edges, chewy in the center, and has a deep caramel flavor thanks to plenty of brown sugar, melted butter, and a little honey. The honey is the real MVP here. It helps keep the cookies soft and flexible, making them easy to shape into taco shells without cracking or breaking!

The ice cream is a simple vanilla bean custard that’s incredibly creamy and full of flavor. I love using a custard base because the extra fat keeps the texture silky smooth and prevents it from getting icy in the freezer. That said, if you’re short on time, your favorite store-bought vanilla ice cream works just as well.

These are one of my favorite desserts I’ve ever made. They’re nostalgic and so much fun to eat. Make them, let me know what you think!

Cookie Ingredients

Makes: ~8 2.5oz cookies

• 210 g bread flour

• 160 g unsalted butter, melted

• 140 g brown sugar, packed

• 110 g granulated sugar

• 30 g honey

• 1 large egg + 1 egg yolk

• 1 tsp vanilla extract

• ½ tsp baking soda

• 1¼ tsp kosher salt

• 140 g milk chocolate, chopped or chocolate chips

Instructions

1. Mix the wet ingredients.
   In a large bowl, whisk together the melted butter, brown sugar, granulated sugar, and honey until smooth. Add the egg, egg yolk, and vanilla, then whisk until fully combined.

2. Add the dry ingredients.
   Stir in the bread flour, baking soda, and salt until just combined. Fold in the chocolate, making sure not to overmix the dough. The dough will be loose and runny!

3. Rest the dough.
   Cover and chill the dough for 15-20 minutes. This allows the flour to hydrate and deepens the caramel flavor. You don’t want to chill it completely as the cookies will stay thick if the dough is too cold.

4. Bake.
   Scoop dough and place on a parchment-lined baking sheet, leaving room for spreading. Bake at 350°F for 10–14 minutes, until the edges are golden and crisp but the centers still look slightly underdone. For extra ripply edges, smack the pan hard on the counter once halfway through baking!

5. Shaping.
   Let cool on the baking sheet for a 3-5 minutes before transferring to your parchment lined taco molds. You want the cookies to still be warm and malleable. Let the cookies cool completely in the molds before adding your ice cream.

Ice Cream Ingredients

• 480 g (2 cups) heavy cream

• 240 g (1 cup) whole milk

• 150 g (¾ cup) granulated sugar

• 15 g (1 Tbsp) vanilla bean paste

• 6 g (1 tsp) kosher salt

• 4 egg yolks

Instructions

1. Heat the milk
   In a saucepan, whisk together the milk, heavy cream, vanilla bean paste, and sugar. Bring to a simmer.

2. Prep the yolks
   In a separate bowl, whisk your egg yolks till smooth.

3. Temper
   Slowly stream hot milk mixture into the yolks, whisking constantly. Keep adding milk until the bowl is hot then pour the bowl back into the saucepan and place back on the heat. Whisk over medium heat for a few minutes until it thickens slightly (till it hits 170F if you want to be exact!).

4. Cool & Mix

   Let the mixture cool, covered, in the fridge for at least 3 hours. Pour into your ice cream maker and churn till set!

Notes

• Bread flour gives these cookies extra chew thanks to its higher protein content.

• If using store bought ice cream, let the ice cream warm up before trying to place it into your taco shells.

• Coat the ice cream in mini chocolate chips for a true chipwich look and feel!

I wanted a cookie that had all the things we love about a thick levain-style chocolate chip cookie. Soft gooey centers, crispy edges, and a super rich flavor that’s unmistakably peanut butter.

My first test used the same flour ratio as my go-to chocolate chip cookie recipe, and while the flavor was there, the texture was just too dry. After reducing the flour and adjusting the fat balance, these cookies landed exactly where I wanted them! Thick, soft, and packed with peanut butter flavor.

If you’re a peanut butter lover, these are for YOU.

Ingredients

Dry Ingredients

375g (3 cups) all-purpose flour

8g (2 tsp) baking powder

6g (1 tsp) baking soda

5g (¾ tsp) salt

4g (1 tsp) cornstarch

Wet Ingredients

125g (½ cup + 1 tbsp) unsalted butter, cold and cubed

100g (⅓ cup + 1 tbsp) creamy peanut butter

200g (1 cup) brown sugar

120g (⅔ cup) granulated sugar

2 egg yolks

1 large egg

2 tsp vanilla extract

Mix-Ins

227g (8 oz / about 1⅓ cups) peanut butter chips (can sub any kind of chocolate chip as well!! OOOO OR M&M’S WOULD BE SO GOOD)

Instructions

1. In a bowl, whisk together the flour, baking powder, baking soda, salt, and cornstarch. Set aside.

2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the cold cubed butter, peanut butter, brown sugar, and granulated sugar until just combined. Scrape down the bowl as needed.

3. Add the egg yolks, whole egg, and vanilla. Mix until combined.

4. Add the dry ingredients half at time and mix on low speed until just combined. Be careful not to overmix.

5. Fold in the peanut butter chips.

6. Scoop the dough into large portions (classic Levain cookies are 6oz, I tend to prefer 4oz per cookie) and place on the prepared baking sheet.

7. Cover and freeze the scooped dough until frozen solid before baking.

8. Bake at 375F for 18–20 minutes, or until the edges are golden and the centers still look slightly underdone.

9. Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack.

Final Thoughts

What I love most about these cookies is that they don’t have the texture you’d typically expect from a peanut butter cookie. They’re thicker and more reminiscent of a bakery-style chocolate chip cookie, but with enough peanut butter flavor to make them feel like their own thing.

A few notes:

• Use a conventional creamy peanut butter like Jif or Skippy for the most consistent results.

• Don’t overbake! The centers should still look slightly underdone when you pull them from the oven.

• I highly recommend you finish the cookies with a sprinkle of flaky sea salt right before baking,

If you make them, let me know how they turn out! If you’re anything like me, they’ll disappear FAST.

My version includes a small amount of whole wheat flour for extra nutty flavor while still maintaining the classic ciabatta texture. The combo of whole wheat flour, a small amount of yeast & a super long proof time gives the bread SO MUCH DEPTH. Mix the dough in the afternoon, let it ferment overnight in the fridge, and bake fresh bread the next day! There is truly no better sandwich bread.

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A lot of blueberry cookies rely on dried berries or a handful of fresh blueberries folded into the dough, but I wanted concentrated blueberry flavor in every bite. SOOO I added a thick blueberry reduction that gets mixed directly into the dough, giving the cookies their gorg color and an intensely fruity flavor!

Adding the extra moisture from the blueberries can lend to a very cakey cookie but by only using egg yolk and a high ratio of butter to flour I was able to get a thin and chewy cookie with crispy edges.

Ingredients

115g (½ cup) melted unsalted butter

120g (⅔ cup) granulated sugar

60g (⅓ cup) light brown sugar

18g (1 large) egg yolk

1 tbs vanilla bean paste and 1 tsp Mexican vanilla (can just use vanilla extract as well!)

50g (3 tbsp) thick blueberry reduction

180g (1½ cups) all-purpose flour

1g (¼ tsp) baking soda

4g (¾ tsp) kosher salt

MIX INS

100g (½ cup) white chocolate chunks

50g blueberry reduction

For the Blueberry Reduction

Add about 300g fresh or frozen blueberries to a small saucepan over medium heat. Cook, stirring occasionally, until the berries burst and release their juices. Continue simmering until thickened and reduced to about 100g. Allow to cool completely before using.

Instructions

1. In a large bowl, whisk together the melted butter and blueberry reduction.

2. Add granulated sugar, and brown sugar and mix well until smooth and emulsified.

3. Add the egg yolk and vanilla. Whisk until fully combined.

4. Fold in the flour, baking soda, and salt until just combined.

5. Add the white chocolate chunks and the rest of your blueberries. Fold in until just combined and you can still see streaks of jam.

6. Scoop the dough and place onto a parchment-lined baking sheet.

7. Bake at 350°F (175°C) for 10–12 minutes, or until the edges are lightly golden and the centers still look slightly underbaked.

8. If desired, press a few extra white chocolate chunks into the tops of the cookies immediately after baking.

9. Allow the cookies to cool on the baking sheet for 10 minutes.

Notes

• Your blueberry reduction should be very thick—almost jam-like. If it’s too runny, the cookies will get cakey and the blueberry flavor won’t be as concentrated.

• White chocolate chips work fine, but chopped white chocolate creates prettier pools throughout the cookies.

If hope you bake and love them as much as I do!

I don’t know why every dessert eventually becomes a sourdough around here… but once the idea enters my brain, there’s really no stopping it!

This week’s victim: BAKLAVA.

Not actual baklava, of course. I’m not about to try to reinvent centuries of perfection. But the FLAVORS. The buttery toasted nuts, warm cinnamon, sticky honey syrup, little bits of citru…

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I made this cake for my friend Claire’s birthday and y’all FREAKED OUT. And honestly… you SHOULD FREAK OUT because this may be my favorite cake combo of all time. I had to come on here and break it down for you.

First, the cake layer. I used my Guinness Chocolate Cake recipe because it is the MOST MOIST AND SOFT AND DELICIOUS cake of all time… and I will stand by that. The Guinness helps add moisture to the cake and the malty flavor brings out the chocolate to make it rich and deep without feeling heavy. You bloom the cocoa in hot, reduced Guinness to make a gorgeous fudgy base. In a pinch, you can sub hot coffee for Guinness. I decided to bake the cake in one 9 inch cake round so I ended up with a single thick cake layer. Here is the cake recipe:

BUT the cake is just the beginning! Instead of frosting, I topped the cooled cake with a fluffy vanilla bean whipped cream. Now, I have to be honest with you, I did not measure a thing in this whipped cream. But, if I were to guess, the measurements fell somewhere around here:

WHIPPED CREAM

16 oz heavy cream

40g (1/3 cup) powdered sugar

1-2 tbs vanilla bean paste

1 tsp salt

The key to a gorgeous and delicious whipped cream is a LOT of vanilla bean paste and a pinch of salt to offset the sweetness and bring out the depth of the chocolate cake!

I piled the whipped cream HIGH on that cake. I wanted the cream layer to be almost as thick as the cake layer. Then I topped it with a pile of blueberries, raspberries, and blackberries (YES, I washed the berries guys). Now you could leave it here but what really sent this cake over the edge was the chocolate sauce I made to pour over each slice. The sauce could not be more easy, it’s simply a 1.5:1 ratio of heavy cream to chocolate with a tbs of butter and a pinch of salt thrown in at the end. I used a mix of milk and dark chocolate because that happened to be what I had on hand but use whatever chocolate you want!

CHOC SAUCE

150g heavy cream

100g chopped chocolate or chocolate chips

1 tbs butter

pinch of salt

It’s basically a ganache but a little thinner so it has a really beautiful pouring consistency. Just heat the cream to a simmer then pour over the chocolate in a bowl. Cover with a towel for a few minutes then whisk till smooth and toss in your butter and salt. Mix till the butter melts and the sauce is super glossy.

I highly encourage you to make this ASAP but be warned. Once you bring this to a gathering, you will be requested to make it for every party for the rest of your life(;

The key is adding the chocolate at the very end of mixing so the pieces stay intact and distribute evenly throughout the dough. When sliced, you’ll get ribbons of soft bread punctuated by little bursts of chocolate in every, single, bite.

RECIPE

Makes 1 loaf

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RECIPE

Makes 12 standard muffins or 24 mini muffins

Ingredients

• 360g very ripe banana

• 140g brown monkfruit sweetener (can substitute coconut sugar)

• 10g vanilla extract

• 80g avocado oil (or olive oil)

• 100g Greek yogurt

• 2 eggs

• 255g all-purpose flour

• 10g baking powder

• 4g baking soda

• 5g salt

Optional (but not really)

• Cinnamon, to taste

• 120–150g chocolate chips or chopped walnuts

  • Note: if you add chocolate chips these will no longer be refined sugar free!

Method

1. Preheat the oven to 350°F (175°C). Grease or line a 12-cup muffin tin.

2. In a large bowl, mash the bananas and monkfruit sweetener together until mostly smooth.

3. Add the vanilla, Greek yogurt, and eggs. Whisk until fully combined.

4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon, if using.

5. Alternate folding the oil and dry ingredients into the wet mixture, beginning and ending with the dry ingredients. Mix just until no dry streaks remain.

6. Fold in the chocolate chips or walnuts, if using.

7. Divide the batter evenly among the prepared muffin cups.

8. Bake for 20–25 minutes, or until the tops spring back lightly when pressed and a toothpick inserted into the center comes out clean.

9. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

• For mini muffins, bake for 12–15 minutes.

• The riper the bananas, the sweeter and more flavorful the muffins will be! Don’t be scared of really gross bananas.

• These freeze well and can be thawed at room temperature or warmed briefly in the microwave!

Perfect for muffins, cookies, coffee cakes, and crumbles but instead of crumbs, this bakes into big, irregular clusters with crisp edges and soft centers. Think streusel and cookie dough had a baby.

Eggs give it structure and oats bring chew and ~texture~. The key is chilling the dough so it bakes into defined pieces instead of melting into a sheet!

Ingredients

(makes 4 quarts! feel free to half the recipe if you want less)

• 450g brown sugar

• 225g granulated sugar

• 340g unsalted butter, cold and cubed (3 sticks)

• 625g all-purpose flour

• 275g rolled oats

• 15g kosher salt

• 2 eggs

Method

1. Mix brown sugar, granulated sugar, flour, oats, and salt in a large bowl.

2. Cut in cold butter until the mixture resembles coarse crumbs with some larger pea-sized pieces.

3. Add eggs and mix just until a shaggy dough forms. You should still see dry pockets.

4. Pour out onto a sheet tray to dry out for minimum 1-2 hours before transferring to your container and chill for at least 2 hours before using.

Storage

Keep frozen up to 3 months! Use straight from frozen on WHATEVER YOUR HEART DESIRES<3