There aren’t many things better than a warm chocolate chip cookie, but adding homemade salted caramel takes them somewhere else entirely.

These are my bakery-style salted caramel chocolate chunk cookies with flaky sea salt on top.

The best part is that the dough freezes really well, so you can bake a few now and keep the rest in the freezer for whenever you want a warm cookie.

Ingredients

For the cookies

• 1 cup unsalted butter, softened

• 1 1/4 cups packed brown sugar

• 1/2 cup granulated sugar

• 2 large eggs

• 2 teaspoons vanilla

• 2 3/4 cups all-purpose flour

• 1 tsp baking soda

• 1 tsp fine sea salt

• 3-4 oz dark chocolate, roughly chopped

• Homemade salted caramel, cooled

• Flaky sea salt

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I would never have thought I’d enjoy such a simple ice cream flavor, but it’s always the most simple of things that turns out the absolute best.

This lemon ice cream is bright and tart but still incredibly creamy, made with fresh lemon zest and juice and a simple custard base.

No complicated ingredients, no straining, just a really good homemade lemon ice cream that you can enjoy on these last few weeks of summer.

Ingredients:

• 2 cups heavy cream

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Whenever I buy chicken breast I always think I’ll save them for meal prep because they’re not as juicy as thighs. Then I remember that orange chicken exists and with the help of the cornstarch, the chicken just gets perfectly crispy on the outside and you toss it in a fresh citrusy sauce and it turns out perfect.

I made the sauce using mandarins and we absolutely loved how it turned out. You don’t need eggs or complicated breading for this recipe so don’t worry about it being time consuming either.

It’s an easy Asian-inspired dinner that comes together quickly and is so good served over bone broth rice.

Ingredients

Chicken

• 1 lb boneless, skinless chicken breast, cut into 1-inch pieces

• Salt and pepper

• 1/4 cup cornstarch

• Avocado oil, for frying

Sauce

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This easy high-protein breakfast frittata is loaded with eggs, Canadian bacon, broccoli, bell pepper and cheese, making it one of my favorite breakfast ideas for meal prep.

The great thing is that frittatas are one of those meals that work for pretty much any time of day. You can have them breakfast, or if you’re like me and despise lunch, they’re great to have with a simple salad on the side.

My mom used to make them for us kids all the time, and now I’m officially taking over the tradition. Oh and they’re also a great way to use whatever vegetables I have sitting in the fridge.

And you don’t need an oven-safe skillet to make it. I sauté everything on the stove first, mix it with the eggs, and bake the whole thing in a 9×9 baking pan.

It’s simple, high in protein, great for meal prep, and easy to customize with whatever you have on hand.

Ingredients

• 8 large eggs

• 1/3 cup milk

• 1 tbsp butter or extra-virgin olive oil

• 1 cup broccoli, chopped small

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Every time I make oatmeal raisin cookies I wonder why I don’t make them more often.

They’re so good and for whatever reason I feel zero guilt when eating them, especially because this recipe won’t result in super sweet cookies but they do taste incredible regardless.

Pair them with a glass of cold milk, have them for dessert or even as a little pre-workout snack and enjoy.

Ingredients

• 1/2 cup unsalted butter, softened

• 1/2 cup packed brown sugar

• 2 tbsp maple syrup

• 1 large egg

• 1 tsp vanilla extract

• 1 cup all-purpose flour

• 1 1/3 cups rolled oats

• 1/2 tsp baking soda

• 1 tsp cinnamon

• 1/2 tsp salt

• 2/3 cup raisins

• 1/2 cup pecans, roughly chopped

Instructions

1. Add the raisins to a small bowl and cover with hot water. Let them soak for 5–10 minutes, then drain and pat dry. They don’t need to be completely bone-dry, but you don’t want them dripping wet

2. Toast the pecans. Heat the oven to 350. Spread the pecans on a baking sheet and toast for 5–7 minutes, until fragrant. Let cool, then roughly chop

3. In a large bowl, beat the softened butter and brown sugar until creamy. Add the maple syrup, egg, and vanilla and mix until combined.

4. In a separate bowl, mix together the flour, rolled oats, baking soda, cinnamon, and salt.

5. Add the dry ingredients to the wet ingredients and fold together just until combined. Fold in the soaked raisins and toasted pecans.

6. Refrigerate the dough for about 20–30 minutes. This gives the oats time to hydrate and helps keep the cookies thick and chewy.

7. Scoop the dough into roughly 35–40 g balls and arrange on a parchment-lined baking sheet. Gently press each ball down slightly with your fingers.

8. Bake at 350 for 10–12 minutes. The edges should look set, but the centers should still look slightly soft and underdone when you pull them from the oven.

9. Leave the cookies on the baking sheet for 10 minutes before transferring them to a cooling rack. They’ll continue to set as they cool while keeping that soft, chewy center.

Notes:

• Don’t overbake them. This is probably the most important part. If you’re waiting for the centers to look completely baked in the oven, they’ll be much firmer once they cool.

• The raisins are better soaked. It’s an extra step, but it makes a noticeable difference. Instead of dry, chewy raisins pulling moisture from the cookies, you get little pockets of plump sweetness throughout.

• Toast your pecans. You can add them raw, but a few minutes in the oven brings out so much more flavor.

• Want them less sweet? You can reduce the brown sugar to about 100 g. I originally tested these with 90 g, and while they were still good, they leaned more breakfast-cookie than classic oatmeal cookie. I think 120 g is the sweet spot for a healthier-ish cookie that still tastes like dessert.

• Serve warm with a cold glass of milk or alongside your afternoon coffee.

This tiramisu is both easy and impressive. The best part is also that it’s no-bake and you can prep it ahead of time.

Ingredients

For the mascarpone cream

• 8 oz (225 g) mascarpone, room temperature

• 2 large egg yolks

• 1/4 cup (30 g) powdered sugar

• 1 cup (240 ml) heavy cream, cold

• 1 tsp vanilla extract

• Pinch of kosher salt

For the peaches

• 3 ripe peaches, diced

• 1 tsp fresh lemon juice

• Pinch of salt

• 1 tsp honey, optional

For the rosé soak

• 3/4 cup rosé

• 1 tbsp honey

• 1 tsp fresh lemon juice

For assembling

• 20–22 ladyfingers

• 3–4 amaretti cookies, crushed

• Fresh peach slices, optional for serving

Directions

1. Add the diced peaches to a bowl with the lemon juice and a small pinch of salt. If your peaches aren’t particularly sweet, add 1 teaspoon of honey. Toss and let sit for 15–20 minutes.

2. In a shallow bowl, whisk together the rosé, honey, and lemon juice until the honey has completely dissolved. Set aside.

3. Add the cold heavy cream to the bowl of a stand mixer and whip until you have soft to medium peaks. You want it fluffy and able to hold its shape, but be careful not to overwhip it. Transfer to the refrigerator while you prepare the mascarpone.

4. In a separate bowl, whisk together the mascarpone, egg yolks, powdered sugar, vanilla, and salt until smooth and creamy. Gently fold the whipped cream into the mascarpone mixture in three additions. Fold just until everything is incorporated and the filling is light and fluffy.

5. Spread a very thin layer of mascarpone cream over the bottom of your dish. Quickly dip each ladyfinger into the rosé mixture, about one second per side. You want them moistened, not saturated. Arrange them snugly in a single layer over the bottom of the dish, breaking a few if necessary to fill any gaps.

Spread about half of the mascarpone cream over the ladyfingers, followed by a layer of the macerated peaches. Add another layer of quickly dipped ladyfingers and finish with the remaining mascarpone cream. Smooth the top.

6. Cover tightly and refrigerate for at least 8 hours, preferably overnight. This is where everything comes together: the ladyfingers soften, the flavors meld, and the mascarpone filling sets.

7. Just before serving, crush the amaretti cookies over the top. If you want, add a few thin slices of fresh peach as well.

I recommend waiting until the last minute to add the amaretti so they stay crisp against the soft, creamy tiramisu.

Notes:
The sweetness of summer peaches varies so much, so taste yours before adding the honey. If they’re perfectly ripe and sweet, you probably don’t need it.

And don’t be tempted to soak the ladyfingers for too long. A very quick dip is all they need, they’ll continue absorbing the rosé as the tiramisu sits overnight.

For these, I wanted the cookies to have that classic Toll House feel, crisp around the edges, chewy through the center, and loaded with chocolate, but with a little more flavor and the espresso did just that.

Pair them with simple, Italian-style stracciatella ice cream and you have the perfect summer dessert.

Brown Butter Chocolate Chip Cookies

Crispy edges, chewy centers, pools of dark chocolate, and just a touch of espresso to bring out the chocolate flavor. These are made for ice cream sandwiches.

Makes about 16–18 cookies / 8–9 sandwiches

Ingredients

• 1 cup (227 g) unsalted butter

• 2 1/4 cups (270 g) all-purpose flour

• 1 tsp baking soda

• 1 tsp kosher salt

• 1 tsp espresso powder

• 1 cup (220 g) packed light brown sugar

• 1/3 cup (67 g) granulated sugar

• 1 large egg

• 1 large egg yolk

• 2 tsp vanilla extract

• 3.5 oz (100 g) dark chocolate, roughly chopped

• 1/2 cup mini chocolate chips

• Flaky sea salt, for finishing

Directions

1. Add the butter to a saucepan over medium heat. Cook for 5–7 minutes, stirring frequently, until it smells nutty and the milk solids at the bottom are deeply golden brown. Immediately pour into a mixing bowl and let cool for 15–20 minutes.

2. In a separate bowl, whisk together the flour, baking soda, kosher salt, and espresso powder.

3. Using a stand mixer fitted with the paddle attachment, mix the cooled brown butter, brown sugar, and granulated sugar on low for about 1 minute. Add the whole egg, egg yolk, and vanilla and mix until smooth and glossy.

   Add the dry ingredients and mix on low just until combined. Fold in the chopped dark chocolate and mini chocolate chips by hand.

4. Scoop the dough into roughly 40–45 g balls and refrigerate for at least 30 minutes. If you have time, an overnight chill is even better.

5. Heat the oven to 350°F. Arrange 6–8 cookies per parchment-lined baking sheet, leaving plenty of room between them. Bake for 10–12 minutes, until the edges are golden but the centers still look slightly underdone.

6. Finish with flaky sea salt and let cool on the baking sheet for 10 minutes before transferring to a rack. The key is not to overbake them—you want those centers to stay soft and chewy, especially once frozen.

To Make the Ice Cream Sandwiches

Once the cookies are completely cool, pair up similar-sized cookies. Add a generous scoop of ice cream to the flat side of one cookie, top with another, and gently press together.

Freeze the assembled sandwiches for 1–2 hours, until firm. Let them sit at room temperature for about 5 minutes before eating for the perfect chewy-cookie-to-creamy-ice-cream ratio.

I used my homemade stracciatella ice cream for these, but store-bought works perfectly too. You can find my homemade stracciatella ice cream recipe here.

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But on the nights I’m not actually getting In-N-Out, I make these “better-for-you” burger bowls at home. They’re easy, quick to make and always hit the spot.

Ingredients

• 1 lb ground beef

• 1 yellow onion, finely diced

• Sweet potatoes, cubed

• Greens of choice, I used arugula

• Tomatoes

• Pickles

• Cheese of choice

• Extra virgin olive oil

• Butter

For the Beef

• Garlic powder

• Salt & pepper

• Dijon mustard

• 1 tsp Worcestershire sauce

For the Sweet Potatoes

• Salt & pepper

• Garlic powder

• Onion powder

• Smoked paprika

• Extra virgin olive oil

For the Burger Sauce

• Mayo*

• Ketchup

• Finely chopped dill pickles

• 1–2 tbsp sautéed onion

• Pickle juice

• Dijon mustard

• Splash of white wine vinegar

• Paprika

• Garlic powder

• Salt & pepper

*For a lighter, higher-protein sauce, swap some or all of the mayo for plain Greek yogurt. I personally like the richness of mayo, but both work

Instructions

1. Preheat your oven to 425. Toss the cubed sweet potatoes with extra virgin olive oil, salt, pepper, garlic powder, onion powder, and smoked paprika. Spread evenly on a baking sheet and bake for 35–40 minutes, flipping halfway through, until golden and crispy around the edges.

2. Heat a little olive oil and butter in a skillet, then add the finely diced onion. Season with salt and pepper and cook until soft and golden. Add a small splash of balsamic vinegar and continue cooking until the onions are caramelized and jammy.

Set aside a few tablespoons of the sautéed onions for your burger sauce.

Add the ground beef to the remaining onions along with Worcestershire sauce, Dijon mustard, garlic powder, salt, and pepper. Cook until browned, breaking the beef up very finely as it cooks.

3. Whisk together mayo, ketchup, finely chopped dill pickles, 1–2 tablespoons of the reserved sautéed onions, a splash of pickle juice, Dijon mustard, white wine vinegar, paprika, garlic powder, salt, and pepper.

Taste and adjust as needed, then refrigerate for about 20 minutes to let all those flavors come together.

4. Add your greens to each bowl, I used arugula, followed by tomatoes, pickles, crispy sweet potatoes, seasoned beef, cheese, and plenty of burger sauce.

And that’s it. All the flavors of a burger and fries in one very satisfying bowl.

Nothing complicated, nothing fancy. Just crispy, golden skin, incredibly juicy chicken, roasted garlic, and vegetables that cook underneath and soak up all of those buttery pan juices.

I love this kind of dinner because it feels a little special while requiring very little hands-on work. It’s the type of meal I want on a Sunday evening, but honestly, it’s simple enough to make any night of the week.

The key is getting the chicken really dry before roasting, coating it generously in garlic butter, and letting it rest before carving. I roast mine directly over carrots, onion, lemon, and garlic so you essentially get your side dish at the same time.

I paired this with a caprese galette which I also made from scratch, but ideally I love a side of mashed potatoes, or crispy ones. Let me know which ones you opt for.

Ingredients

• 1 whole chicken, about 5 lb

• 2 tbsp unsalted butter, softened

• 2 tbsp olive oil, divided

• 2 tsp kosher salt, plus more for the vegetables

• 1 tsp freshly cracked black pepper, plus more for the vegetables

• 1/2 tsp dried oregano

• 1 whole head garlic, halved crosswise

• 1 lemon, halved

• 1 large yellow onion, cut into thick wedges

• 4–5 carrots, peeled and cut into large chunks

Instructions

1. Heat your oven to 425. Pat the chicken very dry with paper towels. This is important, the drier the skin, the better it will brown and crisp.

2. Mix together the softened butter, 1 tablespoon olive oil, kosher salt, black pepper, and oregano. Rub the mixture generously over the entire chicken. Gently loosen the skin over the breasts and rub a little underneath the skin as well.

3. Fill the cavity with half of the lemon, half of the garlic head, and a couple of onion wedges. Add the carrots, remaining onion, and remaining garlic to a 9×13-inch baking dish. Toss with 1 tablespoon olive oil and a generous pinch of salt and pepper.

4. Place the chicken breast-side up directly over the vegetables. Roast at 425 for 60 minutes. Lower the oven to 400 and continue roasting until the thickest part of the thigh reaches 165–170°F. My 5-pound chicken needed about another 25 minutes, for approximately 85 minutes total.

5. Remove from the oven, loosely tent with foil, and let the chicken rest for 20 minutes before carving. This is worth waiting for, it allows all those juices to redistribute instead of ending up on your cutting board.

6. Carve the chicken and spoon the buttery pan juices over the meat and roasted vegetables. And don’t forget the garlic! Squeeze the soft roasted cloves from their skins and spread them directly onto the chicken, or mash them into the pan juices for the easiest little roasted garlic sauce.

Notes:

• Make sure your chicken is thoroughly dry before adding the butter mixture if you want that beautifully browned skin.

• Cooking time will also vary depending on the size of your chicken, so go by internal temperature rather than the clock.

Naturally, things got complicated.

I started with a plan: a fluffy grapefruit cake with whipped egg whites, a citrus soak, and a cloud-like frosting. Then I realized I didn’t have enough avocado oil. Then I used half yogurt and half sour cream. Then my cake flour was expired. Then I became convinced the batter was too small for the pan.

By the time the cake was in the oven, I was certain I’d made a mistake.

But that’s the thing about simple cakes: they often look unimpressive right until they don’t.

What came out of the oven was actually a masterpiece. The crumb stayed soft and airy, the citrus brightened overnight, and after an unsuccessful attempt at making cream cheese frosting, I dusted it with powdered sugar and topped it with fresh mint.

And suddenly it became exactly what it wanted to be, a simple grapefruit cake. A snacking cake if you will.

Ingredients

• 238g all-purpose flour

• 36g cornstarch

• homemade cake flour mixture

• 2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 300g sugar

• Zest of 2 grapefruits

• 2 eggs, separated

• 120g Greek yogurt (or use all greek, or all sourcream)

• 120g sour cream

• 65ml avocado oil

• 55ml olive oil (or use all avocado oil)

• 180ml fresh grapefruit juice

• 30ml milk

• 1 tsp vanilla

Grapefruit Soak

• 60ml grapefruit juice

• 1–2 tbsp sugar

To Finish

• Powdered sugar

• Fresh mint

• Grapefruit zest (optional)

Instructions

• Preheat oven to 350. Grease and line an 9x13-inch baking pan with parchment paper.

• Whisk together the flour and cornstarch. Add baking powder, baking soda, and salt.

• In a large bowl, rub the grapefruit zest into the sugar until fragrant.

• Add egg yolks, yogurt, sour cream, oils, grapefruit juice, milk, and vanilla. Whisk until smooth. Fold dry ingredients into the wet ingredients until just combined.

• In a separate bowl, whip the egg whites to soft peaks.

• Gently fold the egg whites into the batter in two additions.

• Pour into the prepared pan and smooth the top.

• Bake for 26–32 minutes, or until the center springs back lightly and a toothpick comes out with a few moist crumbs.

• While the cake bakes, warm the grapefruit juice and sugar until dissolved.

• Poke small holes over the warm cake and brush the grapefruit soak evenly across the surface.

• Let cool completely. Dust generously with powdered sugar. Garnish with fresh mint and grapefruit zest before serving and enjoy!!

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Me? I’m more of a classic dark chocolate chip cookie kind of gal, however, I will 100% admit that these are phenomenal and perfect with a glass of cold milk. Something about them reminds me of childhood and cozy evenings at home.

Ingredients

• 1/2 cup unsalted butter

• 3/4 cup brown sugar

• 1 large egg

• 1 1/2 tsp vanilla extract

• 1 1/4 cups all-purpose flour

• 1 tsp cornstarch (optional, but gives it perfect chew)

• 1/2 tsp baking soda

• 1/4 tsp baking powder

• 1/2 tsp salt

• 3/4 cup white chocolate chunks

• 1/2 cup roasted macadamia nuts, roughly chopped

• Flaky salt, for finishing

Instructions

1. In a saucepan over medium heat, brown the butter until golden and nutty, with browned bits forming at the bottom. Transfer to a bowl and let cool for 10–15 minutes.

2. Whisk the brown sugar into the browned butter until smooth and glossy. Add the egg and vanilla extract and whisk until combined.

3. Fold in the flour, cornstarch, baking soda, baking powder, and salt until just combined.

4. Fold in the white chocolate chunks and chopped macadamia nuts.

5. Chill the dough for 30–45 minutes.

6. Preheat the oven to 350 and line a baking sheet with parchment paper. Scoop the dough into large balls (about 2–3 tablespoons each) and lightly press the tops down for a flatter bakery-style cookie.

7. Bake for 10–12 minutes, until the edges are golden and crisp while the centers still look slightly soft.

8. Remove from the oven and tap the baking sheet on the counter once or twice to create those rippled bakery-style edges. Finish with flaky sea salt and let cool for 10 minutes before serving.

Here’s a recap of everything I ate, cooked, and loved over the last week and what I’m planning on making this upcoming week with a grocery list included.

Korean-Inspired Beef Bowl + Crunchy Slaw

This was a quick and easy meal I threw together, the highlight was the crunchy slaw salad.

One-Pot Unstuffed Bell Peppers

This was truly the best thing I’ve made in a while. It came together quickly, and made the best leftovers. I’ll be making it again this upcoming week.

Greek-Styled Meatballs With Roasted Sweet Potatoes

A quick and easy healthy dinner that you’ll never get sick of. I know I don’t. Feel free to swap out the carbs for some novelty. I do rice, japanese sweet potatoes, crispy potatoes, etc.

Gluten-Free Sweet Potato Pancakes

Need something fun to make for breakfast? These gluten-free, sweet potato pancakes with a little extra protein are IT.

Favorites of the Week

• I’m still going strong with my love for my caraway pans. They’re amazing and such a great investment.

• We recently invested in a new coffee machine, and it’s been the best thing ever. You’ve never had good coffee until you’re getting freshly roasted beans and using a good quality machine.

• These protein bars have been my latest hyper-fixation. Good ingredients, amazing taste and good macros.

Latest YouTube Videos…

• High-protein dinner recipes that DON’T taste like diet food

• I got laid off… my first week as a full-time content creator

• Upper body workout

Meal plan for the week:

I made fish and chips last week, and they were absolutely PHENOMENAL. I didn’t take any photos or videos, so naturally I need to replicate the recipe again and film it for YouTube and take some photos, as well as measure everything out. So, I’m thinking about making that again. Stay tuned, regardless, here’s what I’m thinking for the rest:

• Monday: Spaghetti al Limone With Shrimp (NYT Cooking recipe)

• Tuesday: Tacos with a pineapple salsa

• Wednesday: In N Out OR Burger bowls at home

• Thursday: Fish and chips

• Friday: We’ll figure it out as the week goes!

Grocery list:

• 1 lb large shrimp

• Dry white wine (for Monday’s dinner)

• Tortillas

• 1 lb ground bison

• Avocado

• Cheese

• Cod

• Sweet potatoes

• Greek Yogurt

• A2 Milk

• Cilantro

• Jalapenos

• Lemons

• Spaghetti

• Fresh tarragon

• Eggs

• Bananas

• Pineapple

• Breadcrumbs

And that’s it for the week, folks! Thanks for tuning in, I’ll see you next sunday.

Absolutely delicious!

Ingredients

• 100 grams of mashed sweet potato (1 small sweet potato)

• 1 whole egg

• 1/4 cup egg whites

• 3 tbsp oat flour

• 1/4 tsp baking powder

• Salt

• Cinnamon

• Splash of milk (if needed)

• Maple syrup for serving

• Greek yogurt for serving

Instructions

1. Mash the sweet potato until smooth.

2. To a blender, add egg, egg whites, vanilla, oat flour, baking powder, salt and cinnamon.

3. Let the batter sit for 2–3 minutes (important if using oats)

4. Cook on medium-low heat, small pancakes work best

5. Flip when bubbles form and edges look set

Notes:

• These come out soft and slightly dense. They’re more like little breakfast cakes than fluffy pancakes. That’s normal. The sweet potato gives them moisture and structure.

Ingredients:

• Ground beef or bison

• Sweet potatoes

• Oregano

• Salt & pepper

• Garlic powder

• Smoked paprika

• Fresh or dried dill

• Greek yogurt

• Lemon juice

• EVOO

• Sumac

• Feta

• Tomatoes

• Cucumbers

• Kalamata olives

Instructions:

1. Roast your sweet potatoes at 350 for 45-60 minutes depending on their size. Wash well, poke a few holes in them.

2. In a bowl, add your ground beef or bison, and generously season it with salt, pepper, garlic powder (or fresh garlic), smoked paprika, and some dill. Form into patties, add oil to a preheated pan and cook until cooked through.

3. Grate a cucumber, squeeze the juice out, add to a bowl, add a generous amount of Greek yogurt, lemon juice, salt and pepper, garlic and sumac. Mix well. This is your tzatziki.

4. In another bowl, add diced tomatoes, cucumbers, kalamata olives, add olive oil, salt and pepper, dill, lemon juice and feta.

5. Serve with your sweet potatoes and enjoy.

It made the BEST leftovers, and I’ll be including it in my weekly rotation moving forward.

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Ingredients

• 1 lb ground beef or bison

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 3 tbsp coconut aminos

• 1 tbsp honey (or brown sugar)

• 1 tbsp rice vinegar

• Optional: 1–2 tsp chili paste or Sriracha

• 3 scallions, sliced

Instructions:

1. Heat a pan over medium-high. Add the beef and cook until browned, breaking it up as it goes.

2. Add garlic and ginger. Cook briefly until fragrant.

3. Pour in the prepared sauce. Let it simmer for a minute or two until slightly glossy and coating the meat.

4. Taste and adjust for additional salt. Serve with rice and scallions.

These are just that, I made half classic and half with peanut butter cups for my boyfriend’s brother. He said they were phenomenal. I couldn’t agree more.

Ingredients

• 1 cup unsalted butter

• 1 1/2 cup brown sugar

• 1/2 cup white sugar

• 2 eggs

• 2 tsp vanilla

• 2 1/2 cup flour

• 1 tsp baking soda

• 1/2 tsp baking powder

• 3/4 tsp salt

• 1/2 tsp espresso powder

Peanut Butter Cup Half

• 3/4 cup chopped peanut butter cups (I put mine in the freezer beforehand for cleaner cuts)

• 1/2 cup chocolate chips

Double Chocolate Half

• 3/4 cup chocolate chunks

• 1/2 cup chocolate chips

Instructions

• Brown butter over medium heat until golden with brown specks and nutty smelling

• Let cool 10–15 min

• Whisk together dry ingredients

• Mix browned butter + sugars

• Add eggs + vanilla

• Fold dry ingredients into wet until just combined

• Split dough evenly into 2 bowls

• Mix PB cups + chocolate chips into one bowl

• Mix chocolate chunks + chips into second bowl

• Chill dough 30–45 min

• Scoop large cookies (2–3 tbsp)

• Bake at 350 for 10–12 min

• Pull when edges are golden and centers still soft

• Finish with flaky salt and let cool 5 min

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Ingredients

• 3/4 cup unsalted butter, room temperature

• 1 1/3 cup sugar

• 3 eggs, room temperature

• vanilla extract

• 1/3 cup sour cream

• 1/3 cup milk

• 2 1/3 cups all-purpose flour

• 2 tsp baking powder

• 1/2 tsp baking soda

• salt

• 2 cups fresh blueberries

• extra flour (for tossing blueberries)

• 1 cup white chocolate chips

Instructions

1. Preheat oven to 350

2. Thoroughly butter and flour a Bundt pan.

3. In a bowl, whisk flour, baking powder & soda, salt. Set aside.

4. In a stand mixer with paddle attachment, beat the butter with sugar until pale and fluffy. Add eggs one at a time and vanilla

5. In a small bowl, combine the sourcream and milk, with mixer on low, alternate adding dry ingredients and sour cream mixture, beginning and ending with dry ingredients. Mix only until combined.

6. In a bowl, add your blueberries with 1-2 tbsp flour, and white chocolate. Fold into the batter.

7. Transfer batter to prepared Bundt pan and smooth out the top. I also addd some extra blueberries and white chocolate chips,

8. Bake for 50–60 minutes. Start checking around 50 minutes. Cake is done when a toothpick comes out with moist crumbs.

9. Cool in pan for 15–20 minutes, then invert onto wire rack to cool completely.

   ---

Note:

DON’T SKIP: Thoroughly coat the Bundt pan with softened butter, make sure to get into every groove, then add 1–2 tbsp flour and rotate the pan until fully coated. Tap out any excess flour before adding the batter.

I wanted something fresh and crunchy to go alongside my Korean rice bowl, so I pulled out the mandolin and shaved everything thin: purple cabbage, cucumbers, and carrots. Added scallions, chopped cilantro, and tossed the whole thing with a simple dressing using what I already had on hand.

Ingredients

• Purple cabbage, thinly shaved

• Cucumbers

• Carrots

• Scallions

• Cilantro

Dressing

• Extra virgin olive oil

• Coconut aminos

• Lime juice

• Rice vinegar

• Salt & pepper (Chili flakes optional)

Instructions:

1. Add all your veggies to a large bowl (I used a mandolin to make everything nice and thin)

2. Mix the dressing ingredients in a jar, mix well and drizzle. Season with salt and pepper and add more salt and lime juice as needed!

3. Let it sit for a few minutes before serving so the cabbage softens slightly while still keeping its crunch.

The mandolin makes a huge difference here. The thinner cuts give the salad that light, restaurant-style texture where every bite gets coated evenly in the dressing.

This is the kind of side dish that makes a heavier bowl feel balanced. It’s cold, crunchy, bright, and refreshing with rice and a savory meat.