A soft brown sugar cinnamon-vanilla cake layered with gooey cinnamon roll filling, tangy cream cheese frosting, buttery cinnamon streusel, and topped with homemade mini cinnamon rolls and cream cheese glaze.

It’s essentially a cinnamon roll, coffee cake, and layer cake all at once. Unnecessary I know, but it’s truly the cake of my dreams.

Cinnamon Vanilla Cake

Ingredients

• 225 g unsalted butter, softened

• 165 g granulated sugar

• 165 g light brown sugar, packed

• 3 large eggs, room temperature

• 10 g vanilla extract

• 280 g cake flour

• 10 g baking powder

• 2 g baking soda

• 4 g fine salt

• 5 g ground cinnamon

• 200 g whole buttermilk, room temperature

• 100 g full-fat sour cream, room temperature

Method

Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment.

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

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar for 3–4 minutes, until pale and fluffy.

Add the eggs one at a time, mixing well after each addition. Mix in the vanilla.

In a separate bowl, whisk together the buttermilk and sour cream.

With the mixer on low, alternate adding the dry and wet ingredients:

⅓ dry → ½ wet → ⅓ dry → remaining wet → remaining dry

Mix only until combined.

Divide the batter evenly between the prepared pans.

Bake for 28–34 minutes, or until the centers spring back when lightly pressed and a toothpick inserted into the center comes out with a few moist crumbs.

Cool in the pans for 10–15 minutes before turning onto a cooling rack. Cool completely before assembling.

Cinnamon Roll Paste

This creates that gooey, dark cinnamon-sugar ribbon you’d normally find inside a cinnamon roll.

Ingredients

• 75 g unsalted butter, very soft

• 100 g dark brown sugar

• 10 g all-purpose flour

• 7 g ground cinnamon

• 4 g vanilla extract

• 1 g fine salt

• 15–20 g heavy cream

Method

Beat the softened butter, brown sugar, flour, cinnamon, vanilla, and salt until smooth.

Add the heavy cream a little at a time until the mixture becomes soft and easily spreadable.

It should resemble a thick cinnamon-roll filling rather than a sauce.

Keep at room temperature until you’re ready to assemble.

Brown Sugar Cinnamon Streusel

Ingredients

• 150 g all-purpose flour

• 125 g dark brown sugar

• 15 g granulated sugar

• 6 g ground cinnamon

• 3 g fine salt

• 115 g unsalted butter, melted

• 5 g vanilla extract

Method

Preheat the oven to 350°F and line a sheet pan with parchment.

Combine the flour, brown sugar, granulated sugar, cinnamon, and salt.

Pour in the melted butter and vanilla and stir until large crumbs form.

Use your hands to squeeze some of the mixture together to deliberately create larger chunks.

Spread onto the prepared pan.

Bake for 18–22 minutes, gently breaking up the streusel once about halfway through baking.

Cool completely. It will become significantly crunchier as it cools.

Break into a mixture of small crumbs and larger chunks, reserving the prettiest pieces for the top of the cake.

Mini Cinnamon Rolls

Makes about 24–28 mini rolls

Dough

• 240 g whole milk, warmed to about 105–110°F

• 7 g instant or active dry yeast

• 50 g granulated sugar

• 2 large eggs, about 100 g

• 75 g unsalted butter, melted and slightly cooled

• 6 g fine salt

• 500 g bread flour

Filling

• 85 g unsalted butter, very soft

• 160 g dark brown sugar

• 15 g ground cinnamon

• 2 g fine salt

Method

Combine the warm milk, yeast, and sugar. If using active dry yeast, let stand for 5–10 minutes, until foamy.

Add the eggs and melted butter.

Add the bread flour and salt. Knead using the dough hook for 7–9 minutes, until the dough is smooth, elastic, and slightly tacky.

Transfer to a lightly greased bowl, cover, and allow to rise for 60–90 minutes, or until roughly doubled.

Roll the dough into a large, relatively thin rectangle.

Spread the softened butter evenly over the dough.

Combine the brown sugar, cinnamon, and salt and sprinkle evenly over the butter.

Roll tightly from the long side to create a long, narrow log.

Cut into approximately 24–28 small rolls.

Arrange the rolls spaced apart on a parchment-lined sheet pan.

Cover and proof for another 30–45 minutes, until noticeably puffy.

Bake at 350°F for 12–16 minutes, until the tops are just lightly golden and the centers are cooked through.

Cool before decorating the cake.

Note: This intentionally makes more mini cinnamon rolls than you’ll need for decorating one cake. Serve the extras separately—or eat them while assembling the cake, which is what they’re really there for.

Cream Cheese Frosting

Ingredients

• 285 g unsalted butter, softened but still slightly cool

• 340 g full-fat brick-style cream cheese, cool

• 550 g powdered sugar, sifted

• 10 g vanilla extract

• 3 g fine salt

Method

Beat the butter for 2–3 minutes, until creamy and slightly aerated.

Gradually add the powdered sugar and beat until smooth and fluffy.

Add the vanilla and salt.

Cut the cream cheese into chunks and gradually add it with the mixer running on medium-low.

Once all the cream cheese is incorporated, mix only until smooth. Overmixing cream cheese frosting can cause it to soften.

If the frosting feels too soft for stacking, refrigerate for 15–20 minutes before using.

Cream Cheese Glaze

Ingredients

• 115 g full-fat cream cheese, softened

• 180 g powdered sugar

• 8 g vanilla extract

• Pinch of fine salt

• 45–60 g whole milk

Method

Beat the cream cheese until completely smooth.

Add the powdered sugar, vanilla, and salt.

Gradually whisk in the milk until you have a thick but pourable glaze.

It should fall from a spoon in ribbons rather than run like milk.

Drizzle a little over the cooled mini cinnamon rolls before placing them on the cake. Reserve the rest for finishing.

Assembly

Place one completely cooled cake layer onto a cake stand or serving plate.

Spread half of the cinnamon roll paste in a thin, even layer over the cake. Don’t make this layer too thick—the concentrated cinnamon-sugar flavor goes a long way.

Dollop a generous layer of cream cheese frosting over the cinnamon paste and carefully spread it out, taking care not to mix the two layers together.

Scatter a generous handful of cinnamon streusel over the frosting, concentrating most of it toward the center so the second cake layer sits securely.

Place the second cake layer on top.

Spread the remaining cinnamon paste over the top, followed by a generous layer of cream cheese frosting.

For the rustic exposed look, leave the sides of the cake completely unfrosted. Alternatively, use a small amount of frosting around the sides for a semi-naked finish.

Pile the top with large pieces of cinnamon streusel and mini cinnamon rolls.

Finish by drizzling the cream cheese glaze generously over the cinnamon rolls, streusel, and frosting, allowing a few drips to naturally fall down the sides.

Let the assembled cake chill for about 30 minutes before slicing so the layers have a chance to set.

A few notes

The cinnamon paste is meant to be a thin layer, not another frosting layer. Between the cinnamon cake, paste, streusel, and cinnamon rolls, there’s plenty of cinnamon flavor.

For the softest cake, bring it out of the refrigerator about 30–45 minutes before serving. Cream cheese frosting requires refrigeration for longer storage, but both the cake and cinnamon rolls taste substantially better once they’ve lost their refrigerator chill.

And don’t crush the streusel too finely. Having those big, buttery chunks sticking out between the layers and scattered around the mini cinnamon rolls is what gives this cake its over-the-top cinnamon-roll look.

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Yield: 7 large buns, about 115 g dough each

Ingredients

Brioche Buns

• 180 g whole milk, warm

• 7 g instant yeast

• 50 g granulated sugar

• 2 large eggs (about 100 g)

• 1 tsp vanilla extract

• 400 g bread flour

• 7 g fine salt

• 85 g unsalted butter, very soft

Egg Wash

• 1 large egg

• 15 g whole milk

Vanilla Bean Cream

• 500 g whole milk

• 2 tsp vanilla bean paste

• 100 g granulated sugar, divided

• 5 large egg yolks

• 40 g cornstarch

• 2 g fine salt

• 30 g unsalted butter

• 120 g heavy cream, cold

Brûlée Topping

• Granulated sugar, as needed

• Water, as needed

Instructions

1. Make the brioche dough

Combine the warm milk, yeast, and a small spoonful of the measured sugar in the bowl of a stand mixer. Let sit for about 5-10 minutes.

Add the remaining sugar, eggs, and vanilla and mix briefly to combine.

Add the bread flour and salt. Using the dough hook, mix on low until a shaggy dough forms, then knead for 5–6 minutes, until the dough begins to smooth out.

With the mixer running on medium-low, gradually add the softened butter, a tablespoon or so at a time, allowing each addition to mostly incorporate before adding the next.

Once all the butter has been added, continue kneading for 7–10 minutes, until the dough is smooth, glossy, elastic, and pulls away from the sides of the bowl. A small piece of dough should stretch thin enough to let light through without immediately tearing.

Cover the bowl and let the dough rise until approximately doubled in size, about 60–90 minutes at room temperature. If using an oven proof setting, this may take closer to 35–60 minutes.

2. Make the vanilla bean cream

While the dough rises, add the milk, vanilla bean paste, and 50 g of the sugar to a saucepan. Heat over medium heat until steaming but not boiling.

In a separate bowl, whisk together the egg yolks and remaining 50 g sugar. Add the cornstarch and salt and whisk until completely smooth.

While whisking constantly, slowly pour about one-third of the hot milk mixture into the egg yolks to temper them.

Pour the tempered yolk mixture back into the saucepan with the remaining milk.

Cook over medium to medium-low heat, whisking constantly, until the pastry cream becomes thick and you see bubbles breaking through the surface. Once bubbling, continue cooking and whisking for about 1 minute. If using a thermometer, it should reach approximately 200–205°F.

Remove from the heat and immediately whisk in the butter until completely incorporated and glossy.

Transfer the pastry cream to a shallow container and press plastic wrap directly against its surface. Refrigerate until completely cold.

Once chilled, whisk the pastry cream briefly to loosen it and make it smooth again.

In a separate bowl, whip the cold heavy cream to medium-stiff peaks. Gently fold the whipped cream into the pastry cream until smooth and uniform.

Keep refrigerated until ready to fill the buns.

3. Shape the buns

Once the dough has doubled, gently deflate it and turn it onto your work surface.

Divide into 7 portions of approximately 115 g each.

Working with one portion at a time, pull the edges of the dough underneath toward the center and pinch them together. Turn seam-side down.

Cup your hand around the dough and roll it against the work surface to create a tight, smooth ball with good surface tension. The smoother and tighter the shaping, the prettier the finished dome will be.

Place the buns well spaced apart on a parchment-lined half-sheet pan. They should remain individual rather than touching like pull-apart rolls.

4. Proof

Cover the shaped buns loosely and allow them to rise until noticeably puffy and approximately 50–75% larger.

At room temperature, this may take around 45–75 minutes. On an oven proof setting, begin checking after 25–30 minutes; mine generally need around 30–45 minutes.

To test, gently press the side of a bun with your fingertip. The indentation should slowly spring back while remaining slightly visible.

If it immediately springs back, give them more time. If the indentation doesn’t move at all and the dough feels fragile, they’re ready to bake.

Remove the buns from the oven before preheating if you’ve been using the proof setting.

5. Bake

Preheat the oven to 350°F.

Whisk together the egg and 15 g whole milk. Very gently brush a thin, even layer of egg wash over the entire exposed surface of each bun.

Bake for approximately 18–22 minutes.

Leave the tray undisturbed for at least the first 12–14 minutes. If the buns are browning unevenly after that point, rotate the entire pan 180 degrees.

The buns are finished when they’re beautifully golden and the centers register approximately 190–192°F.

Let them cool on the baking sheet for 3–5 minutes, then transfer to a wire cooling rack. Cool completely before filling, approximately 45–60 minutes.

6. Fill

Transfer the chilled vanilla bean cream to a piping bag fitted with a medium round piping tip.

Make a small opening in the bottom of each bun so the tops remain completely smooth.

Pipe the cream generously into each bun until it feels noticeably heavier and full. For these larger buns, aim for approximately 70–80 g of cream per bun, or simply fill to your preference.

Refrigerate the filled buns until cold before brûléeing.

7. Create the crème brûlée shell

Do this step immediately before serving for the crispest possible caramel shell.

Pour an even layer of granulated sugar onto a shallow plate.

Using a pastry brush, brush the dome of each cold bun with the thinnest possible layer of water. The surface should be barely damp—do not soak the bread.

Turn the bun upside down and gently press and roll the entire dome in the granulated sugar. Lift and tap off any loose excess. You want one thin, uniform coating of sugar rather than a thick layer.

Using a kitchen torch, caramelize the sugar while keeping the flame constantly moving. Continue until all of the sugar has melted together and turned a light amber color.

If there are any bare spots, add a small amount of additional sugar while the caramel is still tacky and torch again.

Let the buns sit for 2–3 minutes at room temperature. As the caramel cools, it will harden into a thin glass shell.

Tap with a spoon and crack in.

Make Ahead

The buns can be baked and the vanilla cream prepared ahead of time. Once the buns are completely cool, fill them and keep them refrigerated.

Wait to brûlée the sugar until just before serving. Caramelized sugar absorbs moisture in the refrigerator and will eventually lose its crisp, glass-like texture.

The goal is a cold, silky vanilla cream center, soft buttery bread, and a freshly torched caramel shell that audibly cracks when you break into it.

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Instead of cookies, these sandwiches are made with chewy brown butter blondies that taste like coffee cake. The top layer gets a generous blanket of buttery cinnamon streusel, while the inside is filled with homemade cinnamon ice cream loaded with crisp streusel pieces. Once frozen, each sandwich gets a dusting of powdered sugar, just like a fresh coffee cake from your favorite bakery.

The result is rich, buttery, nostalgic, and somehow tastes even better straight from the freezer.

Brown Butter Coffee Cake Blondies

Makes two 9×13-inch pans

Ingredients

Blondie Batter

• 227 g (1 cup) unsalted butter

• 425 g dark brown sugar

• 50 g granulated sugar

• 2 large eggs

• 1 egg yolk

• 2 tsp vanilla bean paste

• 60 g sour cream

• 265 g all-purpose flour

• 20 g cornstarch

• 1 tsp kosher salt

• ¾ tsp baking powder

• 1½ tsp ground cinnamon

• ¼ tsp ground nutmeg

Cinnamon Streusel

• 85 g unsalted butter, melted

• 95 g all-purpose flour

• 70 g light brown sugar

• 30 g granulated sugar

• 1½ tsp cinnamon

• Pinch of kosher salt

Instructions

Brown the butter

Add the butter to a saucepan over medium heat. Continue cooking, stirring frequently, until the butter becomes deeply golden and smells nutty. Pour into a large mixing bowl, making sure to scrape in all of the browned milk solids. Let cool for about 20 minutes.

Make the streusel

Combine the flour, both sugars, cinnamon, and salt. Pour in the melted butter and mix with a fork until large crumbs form. Refrigerate while preparing the batter.

Make the batter

Preheat the oven to 350°F (175°C).

Line a 9×13-inch baking pan with parchment paper.

Whisk together the cooled brown butter, brown sugar, and granulated sugar until glossy.

Add the eggs, egg yolk, vanilla, and sour cream, whisking until completely smooth.

Fold together the flour, cornstarch, baking powder, salt, cinnamon, and nutmeg. Mix just until no dry streaks remain.

Spread evenly into the prepared pan.

Scatter the chilled streusel evenly over the top, lightly pressing it into the batter.

Bake for 30–34 minutes, or until the edges are set and lightly golden while the center still has a slight wobble. An internal temperature of 188–192°F will give you the fudgy texture that works best for these sandwiches.

Cool completely before refrigerating until firm.

Repeat the recipe a second time, but omit the streusel from the second batch. This will become the bottom layer of the sandwiches.

Once both blondies are thoroughly chilled, trim the edges and use a long serrated knife to carefully slice each blondie horizontally into thinner slabs. This creates thinner, more balanced sandwich layers while keeping the texture chewy rather than overly thick.

Cinnamon Streusel Ice Cream

Makes approximately 1½ quarts

Ingredients

• 500 g whole milk

• 500 g heavy cream

• 150 g granulated sugar

• 45 g light corn syrup

• 35 g nonfat milk powder

• 6 egg yolks

• 170 g cream cheese, softened

• 1½ tsp vanilla bean paste

• 1 tsp ground cinnamon

• ½ tsp kosher salt

Crispy Streusel Mix-In

• Remaining streusel (or make an additional batch)

Instructions

Bake the reserved streusel on a parchment-lined baking sheet at 325°F (163°C) for 20–25 minutes, stirring once halfway through, until deeply golden and crisp. Cool completely before breaking into pea-sized clusters.

For the ice cream base, combine the milk, cream, sugar, corn syrup, and milk powder in a saucepan over medium heat until steaming.

Whisk the egg yolks in a separate bowl.

Slowly temper the yolks with the hot dairy mixture, then return everything to the saucepan.

Cook over medium heat, stirring constantly, until the custard reaches 180–182°F (82–83°C).

Pour the hot custard over the softened cream cheese. Add the vanilla, cinnamon, and salt, then blend until perfectly smooth.

Chill overnight.

Churn according to your ice cream maker’s instructions. During the final minute of churning, fold in the crispy streusel.

Transfer to a freezer-safe container and freeze until firm enough to assemble.

Assembly

Line a 9×13-inch pan with parchment.

Place one thin layer of the plain blondie into the bottom of the pan.

Spread the cinnamon streusel ice cream into an even layer, about ¾ to 1 inch thick.

Top with the streusel blondie, making sure the streusel is facing upward.

Freeze for at least 6 hours, or overnight.

Lift the slab from the pan and cut into individual sandwiches using a warm knife, wiping it clean between cuts.

Right before serving, finish each sandwich with a generous dusting of powdered sugar.

Notes

• Refrigerating the blondies overnight makes them much easier to slice cleanly.

• Baking the streusel separately for the ice cream keeps it crunchy even after freezing.

• Dust the powdered sugar on just before serving for the freshest bakery-style finish.

• These sandwiches keep beautifully in the freezer for up to two weeks when wrapped individually.

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A simple breakfast spread for a slow morning with friends: brown butter coffee cake, flaky ham and Gruyère tarts, crispy hash browns, thick-cut bacon, and iced coffee finished with honey-cinnamon cold foam.

Most of it comes together in the oven, which makes this an easy menu for hosting without spending the entire morning standing over the stove.

Serves 6–8

What I Used:

• Cake Stand

• Plates

• Glasses

Brown Butter Coffee Cake

Brown Butter

• 170g unsalted butter

Place the butter in a light-colored saucepan over medium heat. Cook, stirring occasionally, until the butter foams and the milk solids at the bottom turn golden brown and smell nutty.

Immediately pour the brown butter into a heatproof bowl, scraping in all the browned bits. Allow it to cool for about 15 minutes.

Cinnamon Crumb

• 150g all-purpose flour

• 150g light brown sugar

• 2 teaspoons ground cinnamon

• ¼ teaspoon kosher salt

• 85g browned butter, slightly cooled

In a medium bowl, combine the flour, brown sugar, cinnamon, and salt.

Pour in 85g of the browned butter and mix with a fork until large, moist crumbs form. Set aside.

Coffee Cake Batter

• Remaining browned butter

• 150g granulated sugar

• 50g light brown sugar

• 2 large eggs, room temperature

• 2 teaspoons vanilla extract

• 240g sour cream

• 240g all-purpose flour

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon kosher salt

Preheat the oven to 350°F. Grease and line an 8-inch or 9-inch square baking pan with parchment paper.

In a large bowl, whisk the remaining brown butter with the granulated sugar and brown sugar.

Add the eggs one at a time, whisking until smooth. Whisk in the vanilla and sour cream.

In a separate bowl, combine the flour, baking powder, baking soda, and salt.

Fold the dry ingredients into the wet ingredients just until no streaks of flour remain. Avoid overmixing.

Spread the batter evenly into the prepared pan. Scatter the cinnamon crumb generously over the top, pressing a few pieces together to create larger clusters.

Bake for 38–45 minutes, or until the center springs back lightly and a toothpick inserted into the cake comes out with a few moist crumbs.

Allow the cake to cool for at least 20 minutes before icing.

Vanilla Icing

• 120g powdered sugar

• 15–25g milk or heavy cream

• ½ teaspoon vanilla extract

• Pinch of kosher salt

Whisk the powdered sugar, 15g milk, vanilla, and salt together until smooth.

Add additional milk a teaspoon at a time until the icing is thick but pourable. Drizzle over the slightly warm or completely cooled coffee cake.

Ham and Gruyère Puff Pastry Tarts

• 2 sheets frozen puff pastry, thawed but still cold

• 225g thinly sliced ham

• 225g Gruyère cheese, grated

• 2 tablespoons Dijon mustard

• 1 large egg

• 1 tablespoon water

• Freshly ground black pepper

• Fresh thyme, optional

Preheat the oven to 400°F and line two sheet pans with parchment paper.

Unfold the puff pastry sheets and gently roll each one just enough to smooth the creases.

Cut each sheet into six rectangles for a total of 12 tarts.

Using a small knife, lightly score a ½-inch border around the edge of each rectangle without cutting all the way through. Prick the centers a few times with a fork, leaving the borders untouched.

Spread a thin layer of Dijon inside each border. Top with folded pieces of ham and a generous amount of grated Gruyère. Finish with black pepper and thyme, if using.

Whisk the egg with the water and brush the exposed pastry borders with the egg wash.

Bake for 18–22 minutes, rotating the pans halfway through, until the pastry is puffed and deeply golden and the cheese is bubbling.

Serve warm.

Crispy Hash Browns

• 1 package frozen hash brown patties

• Kosher salt, as needed

Arrange the frozen hash brown patties in a single layer on a parchment-lined sheet pan.

Bake according to the package directions, generally at 425°F for 20–25 minutes, flipping halfway through, until deeply golden and crisp.

Season lightly with salt immediately after baking.

For the crispiest results, leave plenty of space between each patty and avoid overcrowding the pan.

Oven-Baked Thick-Cut Bacon

• 1½–2 pounds thick-cut bacon

Arrange the bacon in a single layer on a foil- or parchment-lined rimmed sheet pan.

Place the bacon in a cold oven, then set the oven to 400°F.

Bake for approximately 20–30 minutes, depending on the thickness of the bacon and how crisp you like it. Begin checking around the 18-minute mark.

Transfer the bacon to a paper towel-lined plate before serving.

Honey-Cinnamon Cold Foam Iced Coffee

For Each Coffee

• Ice

• Almond milk

• 2 shots espresso

Fill a glass generously with ice. Add almond milk, leaving room at the top for the espresso and cold foam.

Pour two freshly brewed espresso shots over the milk.

Honey-Cinnamon Cold Foam

Makes enough for approximately 4–6 coffees

• 240g heavy cream

• 30–45g honey, depending on desired sweetness

• ½ teaspoon ground cinnamon

• Pinch of kosher salt, optional

Add the heavy cream, honey, cinnamon, and salt to a tall glass or small pitcher.

Using a handheld electric whisk or milk frother, whip until the mixture thickens into a soft, pourable foam. It should sit on top of the coffee but still slowly blend into the drink.

Spoon or pour the cold foam over each iced coffee. Finish with an additional dusting of cinnamon.

A Simple Hosting Timeline

Start with the coffee cake, since it can cool while everything else bakes.

Once the cake is out of the oven, raise the temperature and bake the ham and Gruyère tarts. The bacon and hash browns can then go into the oven while the tarts rest.

Make the iced coffees and whip the cold foam just before serving.

The coffee cake can be baked earlier in the morning—or the night before—and iced shortly before your friends arrive.

So when I finally bought an ice cream machine (Whynter Ice Cream Machine), I knew exactly what I wanted to make first.

This recipe starts with a rich French-style vanilla custard that’s lightly infused with fresh lemon zest. Rather than making the entire base intensely lemony, I wanted the citrus to come from homemade lemon curd swirled throughout and little bites of lemon sugar cookie dough. The result is creamy, bright, buttery, and tastes like summer.

Yield: Approximately 1½ quarts

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Lemon French Custard Ice Cream

Ingredients

• 750g heavy cream

• 375g whole milk

• 180g granulated sugar

• Zest of 2 lemons

• 60g light corn syrup (or glucose syrup)

• 30g nonfat dry milk powder

• 145g egg yolks (about 8 large yolks)

• 1 tsp kosher salt

• 1 tbsp vanilla bean paste

• 30g (2 tbsp) fresh lemon juice

Instructions

1. Rub the lemon zest into the sugar with your fingertips until fragrant.

2. Divide the lemon sugar in half.

3. In a saucepan combine the heavy cream, whole milk, half of the lemon sugar, corn syrup, milk powder, and salt.

4. Heat over medium until steaming (about 170°F). Do not boil.

5. In a separate bowl, whisk together the egg yolks with the remaining lemon sugar until smooth.

6. Slowly temper the hot dairy into the yolks while whisking constantly.

7. Return everything to the saucepan.

8. Cook over medium-low heat, stirring constantly with a silicone spatula, until the custard reaches 170–175°F or coats the back of a spoon.

9. Remove from the heat and stir in the vanilla bean paste and fresh lemon juice.

10. Strain through a fine-mesh sieve.

11. Refrigerate overnight, or until the base is completely cold before churning.

Lemon Sugar Cookie Dough

Ingredients

• 113g unsalted butter, softened

• 85g granulated sugar

• Zest of 1 lemon

• 1 tsp vanilla extract

• ¼ tsp almond extract (optional)

• 180g heat-treated all-purpose flour

• ½ tsp kosher salt

• 2–3 tbsp whole milk

Heat-Treating the Flour

Because this cookie dough won’t be baked, the flour should be heat-treated first.

1. Preheat your oven to 350°F (175°C).

2. Spread the flour onto a parchment-lined baking sheet.

3. Bake for 5–7 minutes, stirring once halfway through.

4. The flour should reach 165°F (74°C) throughout.

5. Allow it to cool completely before using. If it becomes slightly clumpy, sift it before mixing into the dough.

Instructions

1. Cream together the butter, sugar, and lemon zest until light and fluffy.

2. Mix in the vanilla and almond extract.

3. Add the cooled heat-treated flour and salt.

4. Mix until crumbly.

5. Add the milk one tablespoon at a time until the dough just comes together.

6. Roll into small marble-sized pieces or pinch into rustic little chunks.

7. Freeze until firm.

Lemon Curd

Ingredients

• 3 large egg yolks

• 150g granulated sugar

• 100g fresh lemon juice

• Zest of 1 lemon

• Pinch of kosher salt

• 85g unsalted butter, cut into tablespoons

Instructions

1. In a saucepan, whisk together the egg yolks, sugar, lemon juice, lemon zest, and salt.

2. Cook over medium-low heat, stirring constantly, until the curd reaches 170°F and is thick enough to coat the back of a spoon.

3. Remove from the heat.

4. Whisk in the butter one tablespoon at a time until smooth and glossy.

5. Strain through a fine-mesh sieve if desired.

6. Press plastic wrap directly onto the surface and refrigerate until completely cold.

Churning & Assembly

1. Pour the chilled custard into your ice cream machine and churn according to the manufacturer’s instructions, about 35–45 minutes, or until it reaches a thick soft-serve consistency.

2. During the final minute of churning, add the frozen cookie dough pieces.

3. Transfer about one-third of the ice cream to a freezer-safe container.

4. Spoon over a few dollops of lemon curd.

5. Repeat the layers until all of the ice cream and curd have been used.

6. Use a butter knife to make just a few gentle swirls. Avoid overmixing—you want distinct ribbons of lemon curd throughout the ice cream.

7. Freeze for 4–6 hours before scooping.

Notes

• Chilling the custard overnight creates a noticeably creamier texture and helps the ice cream churn faster.

• Keep the lemon flavor subtle in the base. The ribbons of lemon curd should provide the bright bursts of citrus throughout the finished ice cream.

• If you have extra lemon curd, it’s wonderful spooned over yogurt, pancakes, toast, or folded into whipped cream.

Enjoy!

There are certain meals that feel like summer before you even take a bite.

This is one of them.

A crispy chicken cutlet tucked inside a golden grilled cheese, a bright Caesar salad, homemade potato chips, an iced coffee, and a bowl of fresh peaches. It’s the kind of lunch that takes a little longer to make, but turns an ordinary afternoon into something worth slowing down for.

Crispy Chicken Cutlets

Ingredients

• 1 large chicken breast

• All-purpose flour

• Garlic powder

• Onion powder

• Paprika

• Cayenne pepper

• Kosher salt

• Black pepper

• 2 eggs

• Panko breadcrumbs

• Vegetable oil, for frying

Instructions

1. Slice the chicken breast in half horizontally and pound each piece to an even thickness.

2. Season the flour generously with garlic powder, onion powder, paprika, cayenne, salt, and pepper.

3. Dredge each cutlet in the seasoned flour, then the egg, back into the flour, then into the egg once more before coating generously with panko.

4. Heat about 1–2 inches of vegetable oil to 350°F.

5. Fry the chicken for 3–4 minutes per side, or until golden brown and the internal temperature reaches 165°F.

6. Transfer to a wire rack and lightly season with salt while still hot.

Caesar Dressing

Ingredients

• ½ cup mayonnaise

• 2 cloves garlic, finely grated

• 2 tablespoons finely chopped parsley

• Freshly cracked black pepper

• 1 teaspoon Dijon mustard

• 1 teaspoon Worcestershire sauce

• Juice of ½ lemon

• ½ cup freshly grated Parmesan

• 2 tablespoons olive oil

Instructions

Whisk everything together until smooth. If you’d like a thinner dressing, add a splash of water or a little more lemon juice.

Toss generously with chopped romaine lettuce.

Grilled Cheese

Ingredients

• 4 slices sourdough bread

• Butter, softened

• Sliced provolone

• Fresh mozzarella

Instructions

1. Butter one side of each slice of sourdough.

2. Build two grilled cheese halves using a mixture of provolone and mozzarella.

3. Cook over low heat until the bread is deeply golden and the cheese has completely melted.

4. Press the two cheesy halves together to create one extra cheesy sandwich.

Homemade Potato Chips

Ingredients

• 1 large russet potato

• Ice water

• Kosher salt

• Vegetable oil

Instructions

1. Slice the potato as thinly as possible using a mandoline.

2. Soak the slices in heavily salted ice water for at least 30 minutes.

3. Drain and dry thoroughly.

4. Fry at 350°F for 3 minutes.

5. Remove and allow them to cool completely.

6. Fry again until deeply golden and crisp.

7. Season immediately with kosher salt.

Honey Iced Espresso

Ingredients

• Double shot espresso

• Honey, to taste

• Almond milk

• Ice

Instructions

Add the hot espresso and honey to a jar and stir until dissolved.

Add almond milk and plenty of ice, seal the jar, and shake until cold and frothy.

Assembly

Slice the grilled cheese open and add a crispy chicken cutlet.

Pile on plenty of Caesar salad.

Finish with another spoonful of dressing and a generous shower of freshly grated Parmesan before closing the sandwich and slicing it in half.

Serve with the homemade potato chips, an iced honey espresso, and a bowl of fresh peaches.

There’s something about ending a meal with fresh fruit that always feels right in the summer. It’s simple, refreshing, and the perfect way to finish a lunch like this

.

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Which, if you know her, isn’t all that surprising.

Fortunately for me, she was willing to part with a few of them.

I’ve become a bit of a pudding enthusiast over the last few years. There’s something about a dessert that’s light, creamy, and eaten with a spoon that I find hard to resist. This version combines fresh summer peaches, a silky vanilla cream, and a brown butter oat crumble inspired by peach crisp. It’s creamy, peachy, fresh, and exactly what I want to be eating this time of year.

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Makes 6 servings

Brown Butter Oat Crumble

Ingredients

• ½ cup (113g) unsalted butter

• ¾ cup (75g) old fashioned oats

• ½ cup (65g) all-purpose flour

• ⅓ cup (75g) light brown sugar

• ¼ teaspoon cinnamon

• ½ teaspoon kosher salt

Instructions

1. Preheat the oven to 350°F.

2. Brown the butter in a small saucepan until golden and fragrant.

3. In a bowl, combine the oats, flour, brown sugar, cinnamon, and salt.

4. Pour in the brown butter and stir until crumbly.

5. Spread onto a parchment-lined baking sheet.

6. Bake for 15–18 minutes, stirring once halfway through, until golden brown.

7. Let cool completely.

Peach Compote

Ingredients

• 4 large peaches, peeled and diced

• ¼ cup (50g) light brown sugar

• 1 tablespoon lemon juice

• ½ teaspoon vanilla extract

• Pinch of kosher salt

• 1 tablespoon cornstarch

• 1 tablespoon water

Instructions

1. Add the peaches, brown sugar, lemon juice, vanilla, and salt to a saucepan.

2. Cook over medium heat until the peaches soften and release their juices, about 8–10 minutes.

3. Stir together the cornstarch and water to make a slurry.

4. Add to the peaches and continue cooking until thick and glossy.

5. Transfer to a container and chill completely.

Reserve about ½ cup of the compote for topping.

Vanilla Cream

Ingredients

• 8 ounces cream cheese, softened

• 1 (14-ounce) can sweetened condensed milk

• 1 (3.4-ounce) package instant vanilla pudding mix

• 1½ teaspoons vanilla bean paste

• Pinch of kosher salt

• 2 cups cold heavy cream

Instructions

1. Beat the cream cheese until completely smooth.

2. Add the sweetened condensed milk, pudding mix, vanilla bean paste, and salt. Mix until smooth and thick.

3. In a separate bowl, whip the heavy cream to medium peaks.

4. Fold the whipped cream into the cream cheese mixture until fully incorporated.

The final texture should be light, fluffy, and spoonable.

Assembly

Additional Ingredients

• 2–3 fresh peaches, diced

1. Spoon a layer of vanilla cream into each serving glass.

2. Add a layer of peach compote and a handful of fresh diced peaches.

3. Repeat the layers once more.

4. Finish with a final layer of vanilla cream and smooth the tops.

5. Refrigerate for at least 2 hours.

Just before serving, top each pudding with a generous spoonful of vanilla cream, a little peach compote, fresh peaches, and plenty of brown butter oat crumble.

Serve cold and enjoy.

Ingredients

• 2 tbsp olive oil

• 1 large yellow onion, finely diced

• 2 medium carrots, finely diced

• 6 cloves garlic, minced

• 2 lb spicy Italian sausage, casings removed

• ¼ cup tomato paste

• 2 (28 oz) cans tomato purée

• 1 cup dry white wine

• 2 tbsp olive brine (olive juice)

• 2 tsp kosher salt (adjust later)

• 1 tsp black pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• 2 tsp dried basil

• 1 tsp dried oregano

• ½ tsp red pepper flakes (optional)

• 1 tsp sugar or honey (optional, if tomatoes are acidic)

• 2 Parmesan rinds (optional but excellent)

Finish

• 1 cup heavy cream

• 1½ cups freshly grated Parmesan

• 1½ lb pasta

• Pasta water as needed

Method

1. Heat olive oil in a large Dutch oven over medium heat.

2. Cook onions and carrots for 8–10 minutes until softened and lightly caramelized.

3. Add garlic and cook 1 minute.

4. Add sausage and cook until deeply browned. Don’t rush this step—the browning creates a lot of flavor.

5. Stir in tomato paste and cook 2–3 minutes until it darkens slightly.

6. Pour in white wine and scrape up any browned bits. Reduce by about half.

7. Add tomato purée, olive brine, salt, pepper, garlic powder, onion powder, basil, oregano, red pepper flakes, and Parmesan rinds.

8. Bring to a gentle simmer. Partially cover and cook 2–3 hours, stirring occasionally. Add a splash of water if it gets too thick.

9. About 45–60 minutes before serving, stir in the heavy cream.

10. Remove Parmesan rinds and stir in the grated Parmesan.

11. Cook pasta just shy of al dente. Reserve 2 cups of pasta water.

12. Toss pasta directly in the sauce, adding pasta water as needed until glossy and silky.

Yeast Donuts

Ingredients

• ¾ cup warm whole milk

• 2¼ teaspoons instant yeast

• ¼ cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 3¾ cups all-purpose flour

• 1 teaspoon salt

• 6 tablespoons unsalted butter, softened

Instructions

In the bowl of a stand mixer, combine the warm milk, yeast, and a pinch of the sugar. Let sit for 5 minutes until slightly foamy. Add the remaining sugar, eggs, vanilla, flour, and salt. Mix until a rough dough forms.

Knead on medium speed for about 5 minutes. Add the softened butter one tablespoon at a time, allowing each addition to fully incorporate before adding the next. Continue kneading for another 8 to 10 minutes, or until the dough is smooth, elastic, and slightly tacky.

Transfer the dough to a lightly greased bowl, cover, and refrigerate overnight. Alternatively, allow it to rise at room temperature until doubled in size, about 1 to 1½ hours.

Roll the dough to about ½-inch thickness and cut into rounds. Place on parchment-lined baking sheets and allow to proof until puffy, about 45 to 90 minutes depending on room temperature.

Heat oil to 350°F and fry the donuts for about 1 minute per side, or until golden brown. Transfer to a wire rack and allow to cool completely before decorating.

Blueberry Compote

Ingredients

• 2 cups blueberries, fresh or frozen

• ⅓ cup granulated sugar

• 1 tablespoon lemon juice

• 1 tablespoon cornstarch

• 1 tablespoon water

Instructions

Combine the blueberries, sugar, and lemon juice in a small saucepan over medium heat. Cook until the berries begin to burst and release their juices.

In a separate bowl, whisk together the cornstarch and water. Stir the slurry into the blueberry mixture and continue cooking for 1 to 2 minutes, stirring constantly, until thick and glossy.

Allow the compote to cool completely before transferring to a piping bag. For a smoother texture, blend and strain after cooking.

Cheesecake Frosting

Ingredients

• 8 ounces cream cheese, softened

• 4 tablespoons unsalted butter, softened

• 1 cup powdered sugar

• 1 teaspoon vanilla extract

• ¼ teaspoon salt

• 2 tablespoons heavy cream

Instructions

Beat the cream cheese and butter together until completely smooth. Add the powdered sugar, vanilla, and salt, then continue mixing until light and fluffy.

Add the heavy cream and whip for another minute until smooth and pipeable. Refrigerate for 20 to 30 minutes if a firmer consistency is desired.

Toasted Graham Cracker Crumbs

Ingredients

• 1 cup graham cracker crumbs

• 2 tablespoons unsalted butter

• 1 tablespoon brown sugar

• Pinch of salt

Instructions

Melt the butter in a skillet over medium-low heat. Add the graham cracker crumbs, brown sugar, and salt. Cook, stirring frequently, until the crumbs are golden brown and fragrant, about 4 to 5 minutes.

Transfer to a plate and allow to cool completely before using.

Assembly

Transfer the cheesecake frosting and blueberry compote to separate piping bags. Pipe a generous swirl of cheesecake frosting onto each cooled donut, then pipe a spiral of blueberry compote over the top. Use a toothpick or skewer to lightly swirl the two together for a marbled effect.

Finish with a generous sprinkle of toasted graham cracker crumbs and serve.

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Sometimes you eat something for the first time and know you’ll never forget it. That’s how these cinnamon rolls were for me.

For the dough

• 1 cup whole milk (220g)

• 2 ripe bananas, mashed — for steeping

• 2.5 tsp instant yeast

• ½ cup granulated sugar (120g)

• 2 large eggs, room temperature

• 60g melted butter

• 100g mashed banana

• 1 tsp salt

• 4 to 4.5 cups bread flour (600-675g)

For the filling

• 1 stick room temperature butter (113g)

• 1 cup brown sugar (200g)

• 2.5 tablespoons ground cinnamon

• 1 cup chopped walnuts

For baking

• ½ cup heavy cream

For the caramel sauce

• 1 cup granulated sugar (200g)

• 6 tablespoons unsalted butter (85g), cut into pieces

• ½ cup heavy cream (120g), room temperature

• 1 tsp vanilla extract

• ¼ tsp salt

For the caramel cream cheese frosting

• 8oz cream cheese, softened (160g)

• 114g butter, softened

• 3 cups powdered sugar (400g)

• 6-8 tablespoons caramel sauce

• 2 tsp vanilla extract

• ¼ tsp salt

• Splash of half and half to adjust piping consistency

Method

Combine the milk and 2 mashed bananas in a small saucepan over low heat. Simmer gently for 20 minutes then strain out the banana and let the milk cool to room temperature.

Once cooled, whisk in the yeast and sugar and let sit for 10 minutes until foamy.

Add the eggs, melted butter, salt, and 100g fresh mashed banana. Whisk to combine. Add the bread flour one cup at a time, mixing until a soft dough forms. It will be slightly tacky — that’s normal with the added banana moisture.

Cover and let the dough rest for 45 minutes until doubled.

Turn the dough out onto a floured surface and roll into a large rectangle. Spread the room temperature butter evenly across the surface. Sprinkle with brown sugar, cinnamon, and chopped walnuts.

Roll tightly into a log and cut into 8 equal pieces. Place in a greased baking pan and let proof for 1 hour.

Preheat your oven to 350°F.

Once proofed, bake for 10 minutes. Remove from the oven and pour the heavy cream evenly over the top. Return to the oven and bake for another 20-25 minutes until golden and cooked through.

For the caramel sauce

Heat the sugar in a heavy bottomed pan over medium heat, stirring occasionally until fully melted and a deep amber color. Add the butter pieces carefully — it will bubble aggressively. Stir until fully combined. Slowly pour in the room temperature heavy cream while stirring. Let boil for 1 minute then remove from heat and stir in vanilla and salt. Let cool slightly before using.

For the frosting

Beat the cream cheese and butter together until completely smooth. Add powdered sugar and mix until combined. Add caramel sauce, vanilla, and salt and beat until fluffy. Add a splash of half and half if needed to reach a pipeable consistency. Taste and adjust caramel to your preference.

Pipe generously onto warm rolls and finish with an extra drizzle of caramel over the top.

ENJOY!

My favorite food growing up. I hope it brings you the comfort and joy it brings me:)

Recipe from my mom

Sfeeha Recipe:

Meat pies, Lebanese

★★★★★

Servings: 50

Ingredients:

3 cups of flour

2 teaspoons dry instant yeast

2 teaspoons of sugar

1/4 cup of olive oil

1 teaspoon of baking powder

1 teaspoon of salt

1 tablespoon of powdered milk (buttermilk is fine)

Olive oil, as needed for stretching the dough

1 cup of warm water (110F)

For the filling:

1 pound of ground lamb or beef 90% (or beef )

1 small onion, chopped fine

1 teaspoon of salt,

1/4 teaspoon of black pepper

1/2 teaspoon of allspice

1 lemon, juiced or 1/4 tsp citric acid

2 Tablespoons pine nuts

oil

melted butter

Directions:

Prepare the dough first: Place the flour, baking powder, sugar, yeast, salt and powdered milk in the mixer bowl. Combine well; add 1/4 cup of olive oil and water and mix until comes together to form a soft dough. Knead for 5 minutes. Transfer it to a greased bowl and turn it around to coat it with oil and let it sit in a warm enclosed place to rise for an hour, until doubled in size.

Prepare the meat mixture: Chop the onion as fine as possible. Place meat, onion, pepper, allspice and salt in pan and saute until liquid is evaporated and meat begins to brown. Place in bowl and cool. Toast pine nuts in a little oil. Add to the browned meat. Add lime juice/citric acid if desired. Adjust seasoning based on your personal preference.

Making the sfeehas: Roll out the dough and punch it to remove all the air pockets; roll into a large circle, about 1/8 inch (more or less) thick. Cut rounds with a cookie cutter. Flatten each round and place a generous amount of filling (about 2 tablespoons). Cover meat with dough and roll up like a cigar. Place up on a baking sheet. Heat the oven to 500F and bake for about 10 minutes until the pies are golden and the meat is cooked. Brush with melted butter.Serve warm or at room temperature.

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1st Course: Kale Salad

Salad

• 1 large bunch kale, stems removed and finely chopped

• 1½ tbsp extra-virgin olive oil (for massaging)

• ¾ cup cooked chickpeas, drained and dried

• ½ cup sourdough breadcrumbs

• ¼ cup pine nuts

• Pecorino Romano, freshly shaved (to finish)

Dressing

• 1½ tbsp red wine vinegar

• 1 tbsp fresh lemon juice

• 1 tbsp fresh orange juice

• 2–3 tbsp extra-virgin olive oil

• Kosher salt and freshly cracked black pepper, to taste

Directions

1. Massage the kale
   Add the chopped kale to a large bowl with 1½ tablespoons olive oil and a generous pinch of salt. Massage with your hands for 1–2 minutes, until the leaves soften, darken, and reduce slightly in volume. Set aside.

2. Toast the toppings

   • Heat a dry skillet over medium. Add pine nuts and toast, shaking often, until golden and fragrant (2–3 minutes). Transfer to a plate.

   • In the same skillet, add chickpeas with a drizzle of olive oil and a pinch of salt. Cook until lightly crisped and warmed through, about 5 minutes.

   • Add sourdough breadcrumbs with a touch more olive oil if needed; toast until deeply golden and crunchy. Remove from heat.

3. Make the dressing
   In a small bowl or jar, whisk together red wine vinegar, lemon juice, orange juice, olive oil, salt, and pepper. Taste and adjust—this dressing should be bright and balanced, not sharp.

4. Assemble
   Pour the dressing over the massaged kale and toss well. Top with chickpeas, sourdough breadcrumbs, and toasted pine nuts. Finish with generous shavings of Pecorino Romano.

5. Serve
   Serve immediately for maximum crunch, or let it sit for 10 minutes if you want the kale even more tender.

2nd Course: Garlic Butter Scallops

Ingredients

• 8–10 large sea scallops, side muscle removed

• Kosher salt and freshly cracked black pepper

• 3–4 tbsp butter, divided

• 2 cloves garlic, finely minced

• Red pepper flakes, to taste

• Fresh parsley, finely chopped

Method

1. Prep the scallops
   Pat the scallops completely dry with paper towels. Season lightly with salt just before cooking.

2. Sear
   Heat a skillet over medium-high heat. Add 1–2 tablespoons butter and let it melt and foam.
   Add scallops in a single layer, making sure they aren’t crowded. Cook undisturbed until deeply golden on the first side, about 2 minutes. Flip and cook the second side for another 1–2 minutes, just until cooked through.
   Transfer scallops to a plate.

3. Build the sauce
   Reduce heat to medium. In the same pan, add remaining butter. Once melted, add the garlic and cook, stirring constantly, until fragrant and just golden—about 30–45 seconds.
   Stir in red pepper flakes and parsley, then remove from heat.

4. Plate
   Spoon the garlic butter sauce onto the plate first. Place scallops on top. Finish with freshly cracked black pepper and a final pinch of salt.

3rd Course: Lemon Ricotta Pasta

Ingredients

• 10–12 oz pasta, shape of choice (macaroni works beautifully)

• 1 cup whole-milk ricotta

• Zest of 1 lemon

• 2–3 tbsp fresh lemon juice (to taste)

• 3 tbsp extra-virgin olive oil

• Kosher salt and freshly cracked black pepper

• Pecorino Romano, freshly grated or shaved (to finish)

Method

1. Cook the pasta
   Bring a large pot of well-salted water to a boil. Cook pasta until just al dente. Reserve ½ cup pasta water before draining.

2. Make the ricotta base
   In a large bowl, combine ricotta, lemon zest, lemon juice, olive oil, salt, and pepper. Mix until smooth and creamy.

3. Bring it together
   Add the hot pasta directly to the ricotta mixture. Toss well to coat, loosening with a splash of reserved pasta water as needed until silky and cohesive.

4. Finish
   Taste and adjust seasoning. Top generously with Pecorino Romano and a final crack of black pepper.

4th Course: Steak & Frites

Ingredients

Steak

• 2 filet mignon steaks

• Kosher salt

• Freshly cracked black pepper

• Neutral oil or butter, for the pan

Fries

• 2 russet potatoes

• Avocado oil, for frying

• Kosher salt

Sauce

• Splash of white wine

• 2–3 tbsp ketchup

• 1–2 tsp mustard

• Garlic powder, to taste

• Worcestershire sauce, to taste

Method

Steak

1. Season
   Pat the filet mignon dry and season generously with salt and pepper on all sides.

2. Cook
   Heat a pan over medium-high heat with a little oil or butter. Sear the steaks until deeply browned on the first side, then flip and cook to your preferred doneness.
   Remove steaks from the pan and let them rest.

Fries

1. Prep
   Cut the potatoes into fry shapes. Rinse briefly to remove excess starch.

2. Parboil
   Boil fries in salted water for 6 minutes, until just tender but not falling apart. Drain and pat completely dry.

3. First fry
   Heat avocado oil to about 325°F (165°C). Fry the potatoes for 4 minutes—this stage cooks them through without browning.
   Remove and let cool completely.

4. Second fry
   Increase oil temperature to about 375°F (190°C). Fry again until golden brown and crisp.
   Remove, immediately season with salt, and set aside.

Sauce

1. Deglaze
   In the same pan used for the steak (off excess fat if needed), add a splash of white wine and scrape up the browned bits.

2. Build
   Stir in ketchup, mustard, garlic powder, and Worcestershire sauce.

3. Reduce
   Simmer gently until thickened and glossy—rich, savory, and slightly tangy. Taste and adjust.

To Serve

Plate the steak alongside a pile of hot fries. Spoon the sauce generously over the steak or serve it pooled on the plate for dipping. Finish with a crack of black pepper and eat immediately.

5th Course: Ina’s Brownie Pudding

God bless Ina Garten for this recipe. Altered my measurements slightly: here’s what i did!

Ingredients (serves 6–8)

• 3 large eggs

• 1½ cups white sugar

• ½ cup brown sugar

• 1 tsp vanilla paste

• ½ cup cocoa powder, sifted

• ½ cup all-purpose flour, sifted

• 1½ sticks butter, melted and slightly cooled

• Butter, for greasing the pan

Method

1. Prep
   Preheat oven to 350°F (175°C). Generously butter a 9×13-inch baking pan. Set the pan aside.

2. Whisk the base
   In a stand mixer fitted with the whisk attachment, add the eggs, white sugar, and brown sugar. Whisk until the mixture is pale, slightly thickened, and holds soft ribbons when lifted from the bowl—this is when it’s ready for the vanilla, cocoa powder, and flour.

3. Add vanilla + dry ingredients
   Add the vanilla paste, followed by the sifted cocoa powder and flour. Mix on low just until combined, scraping down the sides as needed.

4. Incorporate the butter
   With the mixer running on low, slowly pour in the melted butter until the batter is smooth and glossy.

5. Prepare the water bath
   Pour the batter into the prepared pan and smooth the top. Place the pan inside a larger roasting pan. Carefully pour hot water into the outer pan until it reaches about halfway up the sides of the brownie pan.

6. Bake
   Bake for 45 minutes. The top should look set, while the center remains soft and pudding-like.

7. Rest & serve
   Remove from the oven and let cool slightly before serving warm.

Hosting is one of the most draining things you can do. But the reward of a good meal, and getting to enjoy the company of your guests makes the effort all worth it. Also, you need to exercise the perks of hosting, which includes full reign over the menu! Obviously take allergies/food dislikes into account. But luckily I was cooking for people who have no allergies, and don’t dislike anything, so I got to make what I wanted. Here is what I decided to serve with that power:

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The Appetizer

Crustini with Piped Whipped Ricotta, Peach, Prosciutto, Honey & Mint

Ingredients

• 1 baguette, thinly sliced on a bias

• Olive oil, for brushing and blending

• 1 cup whole-milk ricotta

• Kosher salt, to taste

• Fresh peaches, thinly sliced

• Prosciutto, torn into soft ribbons

• Honey (regular or hot honey)

• Fresh mint leaves, finely sliced or torn

Instructions

1. Toast the crustini
   Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet, lightly brush with olive oil, and toast for 8–10 minutes, flipping once, until golden and crisp. Set aside to cool slightly.

2. Whip the ricotta
   In a blender or food processor, combine ricotta, a generous drizzle of olive oil, and a pinch of salt. Blend until smooth, airy, and pipeable.

3. Pipe the ricotta
   Transfer the whipped ricotta to a piping bag fitted with a round tip (or use a zip-top bag with the corner snipped). Pipe an even layer or soft swirl of ricotta onto each crustini.

4. Assemble
   Top each crustini with a slice of peach and a ribbon of prosciutto.

5. Pipe the honey & finish
   Transfer honey to a piping bag or squeeze bottle and pipe lightly over each crustini for even distribution. Finish with fresh mint and a small pinch of flaky salt, if desired.

The Salad

Shaved Brussels Sprouts & Brussels Petal Salad with Apple, Walnuts & Parmesan

Ingredients

Salad

• Brussels sprouts, some shaved, some separated into whole leaves (petals)

• Apple, finely diced

• Walnuts, roughly chopped

Vinaigrette

• Olive oil

• Red wine vinegar

• Fresh lemon juice

• Kosher salt

• Freshly cracked black pepper

• Cayenne pepper (a small pinch)

To Finish

• Parmesan, finely grated or shaved

Instructions

1. Prepare the Brussels sprouts
   Separate some Brussels sprouts into whole outer leaves (petals) and thinly shave the remaining sprouts to create varied texture.

2. Assemble & dress
   In a bowl, combine the shaved Brussels sprouts, Brussels petals, diced apple, and walnuts. Whisk together the vinaigrette ingredients, then toss the salad lightly until just coated.

3. Plate & finish
   Transfer the salad to a serving plate. Finish generously with Parmesan, showering it over the top just before serving.

The Entree

Crispy Italian Chicken Cutlet with Creamy Pesto Gnocchi

Ingredients

Chicken

• Chicken breasts, pounded thin and even

• All-purpose flour

• Eggs, beaten

• Italian-style panko breadcrumbs

• Olive oil or neutral oil, for frying

• Kosher salt & black pepper

Gnocchi

• Shelf-stable or fresh gnocchi

• Basil pesto

• Heavy cream (or a splash of pasta water + cream)

• Parmesan, for finishing

Instructions

1. Prepare the chicken
   Season the flattened chicken breasts lightly with salt and pepper. Set up a breading station: flour in one bowl, beaten eggs in another, and Italian panko in a third. Dredge each chicken breast in flour, then egg, then panko, pressing gently to adhere.

2. Fry the chicken
   Heat oil in a skillet over medium heat. Fry the chicken cutlets for 3–4 minutes per side, until golden and crisp and the internal temperature reaches 165°F. Transfer to a wire rack or paper towel to rest.

3. Make the creamy pesto gnocchi
   Cook gnocchi according to package instructions. In a pan over low heat, warm pesto with a splash of cream until silky and emulsified. Add the gnocchi and toss gently to coat. Finish with Parmesan and adjust seasoning as needed.

4. Serve
   Spoon the creamy pesto gnocchi onto plates and top with the crispy chicken cutlet. Finish with extra Parmesan and cracked black pepper if desired.

The Dessert

Vanilla Cake with Cream Cheese Frosting & Fresh Strawberries

Ingredients

• Vanilla cake (homemade or bakery-style)

I used butternut bakeries vanilla cake recipe.

• Cream cheese frosting (recipe below)

• Fresh strawberries, sliced or halved

Assembly

1. Frost the cake
   Once the vanilla cake has fully cooled, frost generously with cream cheese frosting, smoothing or swirling for a soft finish. I kept the sides naked, but do as you like!

2. Finish with strawberries
   Arrange fresh strawberries over the top just before serving for a bright, fresh contrast.

Cream Cheese Frosting

Ingredients

• 8 oz (1 block) full-fat cream cheese, softened

• ½ cup (1 stick) unsalted butter, softened

• 2–3 cups powdered sugar, sifted (to taste)

• 1 tsp vanilla extract

• Pinch of salt

Instructions

1. Cream the base
   Beat the softened cream cheese and butter together until completely smooth and fluffy, scraping down the bowl as needed. No lumps here — this is key.

2. Sweeten
   Add powdered sugar gradually, starting with 2 cups. Beat until smooth, then adjust sweetness with more sugar if needed.

3. Flavor & balance
   Add vanilla and a pinch of salt. Beat again until light and creamy.

4. Use or chill
   Use immediately for a soft, swoopy finish, or chill 15–20 minutes if you want it slightly firmer for piping.

I hope you enjoys these as much as we did!

There are few things I love in this world more than a warm cinnamon roll. And there are even fewer things I love more than a warm tiramisu cinnamon roll. Do yourself a favor and make these. Especially if it’s cold where you live. It’s 80 degrees out right now, and I cant help but imagine how much better these would taste if it were colder outside. Okay I’m done talking, enjoy!

Ingredients

Dough

• 1½ tbsp active dry yeast

• 1½ cups whole milk, warmed to 105°F

• 2 tbsp granulated sugar

• ½ cup granulated sugar

• 6 cups all-purpose flour

• 1 tsp salt

• 1 stick (½ cup) butter, melted and slightly cooled

• 2 eggs + 1 egg yolk

Filling

• Softened butter, for spreading

• 1¼ cups brown sugar

• 2 tbsp cinnamon

• pinch of salt

• 2½ tbsp instant espresso powder
  (I used Nescafé Gold)

Espresso Finish

• Fresh brewed espresso, for brushing

Mascarpone Cream Cheese Icing

• 8 oz cream cheese, room temperature

• 8 oz mascarpone, room temperature

• 3tbsp heavy whipping cream

• 1 shot espresso

• 1 tsp vanilla extract

• 1 tsp cinnamon

• 5 cups powdered sugar

• Cocoa powder, for dusting

Instructions

1. In the bowl of a stand mixer fitted with a dough hook, whisk together the warm milk, yeast, and 2 tablespoons of granulated sugar. Let sit for 10 minutes, until foamy.

2. In a separate bowl, mix the remaining ½ cup sugar, flour, and salt.

3. Once the yeast is activated, add the melted (but slightly cooled) butter, the eggs, and the egg yolk. Mix until combined.

4. Gradually add the flour mixture, spooning it in slowly while mixing on low speed, until a soft dough forms.

5. Transfer the dough to a lightly greased bowl, cover, and let rise for 1 hour, or until doubled in size.
   (I proofed mine in the oven using the proof setting, but any warm area works.)

6. Roll the dough out on a lightly floured surface into a large rectangle. Spread an even layer of softened butter over the dough.

7. In a small bowl, mix together the brown sugar, cinnamon, and espresso powder. Press the mixture evenly into the butter.

8. Roll the dough tightly into a log and slice into 12 rolls. Place them into a greased 9×13-inch pan.

9. Cover and let rise for 30 minutes, until puffed.

10. Bake at 350°F for about 20 minutes, or until lightly golden.
    (Baking time may vary depending on your oven.)

11. Immediately after removing from the oven, lightly brush the tops of the rolls with fresh espresso to let the flavor soak in.

12. To make the icing, beat the cream cheese and mascarpone together until smooth. Add the heavy cream, espresso, vanilla an

    d cinnamon, then gradually mix in the powdered sugar until light and fluffy.

13. Pipe or spread the icing over the warm rolls and finish with a dusting of cocoa powder.

Notes

• Best enjoyed warm, straight from the oven.

• If making ahead, allow the rolls to cool completely before icing, then reheat gently and finish with cocoa.

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Ingredients

• 1 lb ground beef

• 1 small onion, finely diced

• Salt, to taste

• Black pepper, to taste

• Garlic powder, to taste

• Pimento spice, to taste

• Cayenne pepper, to taste (optional)

• Flour tortillas (or a very thin pita bread)

• Olive oil, for cooking

Instructions

1. Mix the filling
   In a bowl, combine the ground beef, diced onion, salt, pepper, garlic powder, pimento spice, and cayenne.

   Mix gently just until everything is evenly incorporated — don’t overwork it.

2. Assemble the Shamburak
   Lay a flour tortilla flat on a clean surface. Scoop a small amount of the beef mixture onto one half of the tortilla.
   Using the back of a fork, press the beef into a very thin, even layer, spreading it close to the edges.

3. Fold
   Fold the tortilla in half over the meat, pressing lightly so it seals and stays flat.

4. Cook
   Heat a pan over medium-high heat and lightly coat with olive oil.
   Cook the folded tortillas for 2–3 minutes per side, until the tortilla is golden and crisp and the beef is cooked through.

   If the tortilla is browning faster than the beef is cooking, lower the heat slightly and continue cooking until the meat is done.

5. Serve immediately
   These are best eaten right away. As they sit, the juices from the beef can seep into the tortilla and soften it, so enjoy them hot and crisp straight from the pan.

Notes

• Pressing the beef thin is key to even cooking and maximum crispness.

• This recipe is meant to be simple and flexible — adjust the spices to your taste.

Crispy, juicy, and deeply comforting, the kind of meal that disappears as fast as you make it.

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That means not thinking about a single calorie.

I’m a big believer in letting myself fully enjoy food and knowing when it’s okay to give the meal plan a break. During these weeks, I don’t stress about getting to the gym or hitting my macros. It’s a refreshing pause from the structure of the year — and honestly, I come out of it feeling better, not worse.

If you take one thing from my account, I hope it’s this:
put yourself first when you need to, create habits that genuinely make you happy, and keep that judgmental, self-critical voice as quiet as you can.

I hope these recipes bring you as much joy as they bring me.

Jacob

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Buffalo Ranch Chex Mix

Salty, buttery, spicy, and impossible to stop eating. This is the kind of snack I keep out all week during the holidays — it feeds a crowd, keeps well, and somehow disappears faster than anything else.

Ingredients

Snack Mix

• 4 cups Corn Chex

• 4 cups Rice Chex

• 2 cups Cheez-Its

• 2 cups Goldfish crackers

• 2 cups Dot’s pretzels

• 2 cups oyster crackers

• 2 cups Cheetos (added after baking)

Buffalo Ranch Butter

• 2½ sticks (1¼ cups) unsalted butter, melted

• ½ cup Frank’s RedHot

• 2 tablespoons Worcestershire sauce

• 1 (1-oz) packet ranch seasoning mix

Instructions

1. Preheat the oven to 250°F. Line a large rimmed baking sheet with parchment paper.

2. Combine the dry ingredients.
   In a very large bowl, mix together the Corn Chex, Rice Chex, Cheez-Its, Goldfish, Dot’s pretzels, and oyster crackers.

3. Make the buffalo ranch butter.
   In a saucepan or microwave-safe bowl, melt the butter. Whisk in the Frank’s RedHot, Worcestershire sauce, and ranch seasoning until fully combined.

4. Coat the mix.
   Pour the butter mixture evenly over the snack mix. Gently toss until everything is well coated.

5. Bake low and slow.
   Spread the mixture evenly onto the prepared baking sheet. Bake for 1 hour, stirring every 15 minutes so nothing burns and everything toasts evenly.

6. Cool and finish.
   Remove from the oven and let cool completely. Once cooled, fold in the Cheetos.

7. Store.
   Transfer to an airtight container and keep at room temperature.

Oreo Thin Peppermint Bark

This is my shortcut version of peppermint bark — layered, festive, and ridiculously easy. The Oreo Thins give it structure and a little crunch, and everything else is just melt, swirl, and let it set.

Ingredients

• 1 package Oreo Thins

• 12 oz dark chocolate, chopped or chips

• 6 oz white chocolate, chopped or chips

• ½ cup crushed candy canes or peppermint candies

Instructions

1. Prepare the base.
   Line a baking sheet with parchment paper. Arrange the Oreo Thins in a single, even layer.

2. Melt the dark chocolate.
   Melt the dark chocolate in the microwave in 20–30 second intervals, stirring between each, until smooth.

3. Layer the chocolate.
   Pour the melted dark chocolate over the Oreo Thins and spread into an even layer, covering the cookies.

4. Melt and drizzle the white chocolate.
   Melt the white chocolate the same way. Drizzle it over the dark chocolate, then use a toothpick or knife to gently swirl the two together.

5. Add peppermint.
   Sprinkle the crushed candy canes evenly over the top, lightly pressing them in so they stick.

6. Set.
   Let the bark set in the refrigerator for about 1 hour, or until fully firm.

7. Break and store.
   Once set, break into pieces and store in an airtight container.

Notes

• This keeps well in the fridge or at cool room temperature.

• For cleaner layers, let the dark chocolate set slightly before adding the white chocolate drizzle.

• Great to make ahead and keep on hand for last-minute guests.

Brown Butter Chocolate Chip Cookies (with Heath Bits)

These are my ideal holiday cookies: rich from brown butter, soft and chewy in the center, crisp at the edges, and loaded with chocolate and little pockets of toffee. They’re also perfect for freezing, so you can bake a few at a time whenever the craving hits.

Ingredients

• 14 tablespoons unsalted butter

• ¾ cup brown sugar (packed)

• ½ cup granulated sugar

• 1 large egg + 1 egg yolk, room temperature

• 1½ teaspoons vanilla extract

• 1¾ cups all-purpose flour

• ½ teaspoon baking soda

• ¾ teaspoon kosher salt

• 5 oz chocolate chunks or chips

• ¾ cup Heath bar bits (toffee bits)

• Flaky sea salt, for finishing (optional)

Instructions

1. Brown the butter.
   In a saucepan over medium heat, melt the butter. Continue cooking, swirling often, until it foams, then turns golden with brown specks and smells nutty. Remove from heat and let cool for 5–10 minutes.

2. Mix the sugars.
   Pour the browned butter (including the brown bits) into a large bowl. Add the brown sugar and granulated sugar and whisk until smooth and glossy.

3. Add wet ingredients.
   Whisk in the egg, egg yolk, and vanilla until fully combined.

4. Add dry ingredients.
   Sprinkle in the flour, baking soda, and salt. Fold gently just until no dry spots remain.

5. Fold in mix-ins.
   Stir in the chocolate and Heath bar bits.

6. Chill the dough.
   Chill the dough for at least 30 minutes (or up to 24 hours for deeper flavor).

Freeze the Dough (Highly Recommended)

Scoop the dough into 2-tablespoon balls and place on a parchment-lined baking sheet. Freeze until solid, then transfer to a freezer-safe bag or container. Keep frozen for up to 3 months.

Bake

1. Preheat the oven to 350°F.

2. Place frozen or chilled dough balls on a parchment-lined baking sheet, spacing them a few inches apart.

3. Bake for 10–12 minutes (add 1–2 minutes if baking from frozen), until the edges are set and the centers look slightly underbaked.

4. Sprinkle with flaky sea salt if using. Let cool on the pan for 5 minutes before transferring.

Notes

• The Heath bits melt slightly and create little caramelized pockets throughout the cookie.

• These are best slightly underbaked — they’ll finish setting as they cool.

Puff Pastry Cheese Twists

These are one of my favorite “always have on hand” holiday snacks. They feel elevated, take almost no effort, and somehow disappear faster than anything else on the table. Crisp, cheesy, a little spicy — perfect with a glass of wine or straight off the counter.

Ingredients

• 1 sheet puff pastry, thawed

• 1 cup grated Gruyère cheese

• ½ cup finely grated Parmesan

• 1 egg

• Cayenne pepper, to taste

• Salt and freshly cracked black pepper, to taste

• Garlic powder, to taste

Instructions

1. Preheat the oven to 375°F and line a baking sheet with parchment paper.

2. Prepare the puff pastry.
   Roll out the thawed puff pastry on a lightly floured surface just enough to smooth it out.

3. Egg wash.
   Whisk the egg and brush an even layer over the surface of the puff pastry.

4. Make the cheese mixture.
   In a bowl, combine the Gruyère, Parmesan, a pinch of cayenne, salt, pepper, and garlic powder.

5. Add the cheese.
   Sprinkle the cheese mixture evenly over the egg-washed pastry, gently pressing it in so it sticks.

6. Cut and twist.
   Using a pizza cutter, slice the pastry into thin strips. Twist each strip a few times and arrange on the baking sheet.

7. Bake.
   Bake for about 15 minutes, or until puffed and golden.

8. Cool slightly and serve.
   Let cool for a few minutes before serving — they crisp up as they sit.

Make Ahead / Freezer Tip

These freeze beautifully. After twisting, place the unbaked twists on a parchment-lined tray and freeze until solid. Once frozen, transfer them to a freezer bag or airtight container. Bake straight from frozen at 375°F, adding 2–3 extra minutes.

Carne Asada Waffle Fries

Ingredients

Carne Asada

• 1 lb bavette steak

• Juice of 1 lime

• Juice of 1 orange

• 2 tbsp olive oil

• 1 tbsp soy sauce

• 1 tsp paprika

• 1 tsp cumin

• 1 tsp chile powder

• 3 cloves garlic, crushed

• Salt & pepper to taste

Waffle Fries

• 3–4 large russet potatoes

• Salt (for soaking water)

• Neutral oil for frying

Toppings

• Sour cream

• Cholula hot sauce

• Queso fresco, crumbled

• Fresh cilantro, chopped

Instructions

1. Marinate the Carne Asada

In a bowl, whisk together lime juice, orange juice, olive oil, soy sauce, paprika, cumin, chile powder, crushed garlic, salt, and pepper.
Add the bavette steak and coat well.
Marinate for 20 minutes (or ideally up to 2–4 hours for deeper flavor).

2. Prep the Fries

Slice russet potatoes into waffle-cut fries using a mandoline or crinkle cutter.
Place the fries in a bowl of cold, salted water and soak for 25 minutes—this pulls out excess starch and helps them get crisp.
Drain and pat completely dry.

Here’s what I used to get that waffle fry shape - LINK

3. Double Fry

Heat oil to 325°F.
Fry the potatoes in batches for 5–6 minutes, until softened but not yet browned.
Remove and let them cool on a wire rack.
Increase oil heat to 375°F.
Fry again for another 3–5 minutes, until golden and crispy.
Season with salt immediately.

4. Cook the Carne Asada

Heat a grill or cast iron pan over high heat.
Cook the steak for 2–4 minutes per side, depending on thickness, until you get a good char and your desired doneness.
Let it rest for 5 minutes, then slice it thinly against the grain and dice into bite-sized pieces.

5. Assemble

Mix sour cream with a generous squeeze of Cholula until smooth and drizzle-able.
Spread your waffle fries on a plate, add the chopped carne asada, drizzle with the sour cream–Cholula sauce, and finish with crumbled queso fresco and chopped cilantro.

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This Week’s Meal Prep

• Korean Beef Bowls

• Veggies Prepped for Juicing

• Protein Banana Chocolate Chip Muffins

• Cinnamon Maple Overnight Oats (Bulk Batch)

• Chocolate Peanut Butter Date Bark

Meal prepping is one of those things that I didn’t understand the importance of until I did it. It’s honestly an annoying task to do, but the reward of having food on hand for the week makes it all worth it. These are some recipes I find help me keep that balance, and somewhat bio-hack my brain into having better weeks. If you really want to take your meal prepping experience up a notch, might I suggest listening to some ABBA while you’re in the kitchen. Hope you enjoy!

🍛 Korean Beef Bowls

Why I Love It:
This is the meal I reach for when I want something comforting but still fast and high-protein. It reheats perfectly, never dries out, and tastes just as good on day 4 as it does on day 1. The pickled carrots completely brighten it up.

Ingredients (Makes 4–5 servings)

• 1 ½ lbs lean ground beef

• 2 cups cooked jasmine rice

• 4 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 1 tbsp sesame oil

• 3 green onions, sliced

• Sesame seeds (optional)

Quick Pickled Carrots

• 2 large carrots, shredded or thinly sliced

• ½ cup rice vinegar

• ½ cup water

• 1 tbsp sugar

• ½ tsp salt

Sauce

• ¼ cup low-sodium soy sauce

• 2 tbsp brown sugar or honey

• 1 tbsp rice vinegar

• 1 tbsp sriracha

• 1 tsp chili flakes (optional)

• 1/2c Plain Non Fat Greek Yogurt

How to Make It

1. Pickled carrots: Combine vinegar, water, sugar, and salt. Add carrots and let sit while you cook (or make ahead — even better).

2. Heat sesame oil over medium-high.

3. Add garlic + ginger and cook 30 seconds.

4. Add ground beef and brown completely.

5. Whisk your sauce and pour over the beef. Simmer 3–4 minutes until glossy.

6. Serve over rice with pickled carrots on top.

7. Finish with green onions + sesame seeds.

Storage

• Beef + rice stays good 4–5 days.

• Keep pickled carrots separate in a small container.

🥒 Vegetables for Juicing

Why I Love It:
Mornings feel so much easier when the juicing prep is already done. It makes me actually follow through, and it keeps my fridge looking clean and organized, which is half the fun. I find my mental health is always so much better on weeks I juice consistently. Maybe it’s placebo, but even then, I’ll take it if it makes me feel better lol.

What I Prepped

• 1 bunch celery, chopped

• 3 cucumbers, chopped

• 6 carrots, peeled + chopped

• Big knob of ginger

• Optional: green apples, lemon

How to Prep

1. Wash everything well.

2. Cut into juicer-friendly pieces.

3. Store in airtight contains.

Storage

• Stays fresh 3–4 days.

🧁 Protein Banana Chocolate Chip Muffins

Why I Love It:
These save me when I’m rushing or need something quick before the gym. They taste like banana bread but secretly have a ton of protein, and they freeze beautifully. Your house also smells amazing when you make these.

Ingredients (Makes 12)

• 3 overripe bananas

• 2 eggs

• ⅓ cup maple syrup or honey

• ¼ cup melted coconut oil or butter

• 1 tsp vanilla

• 1 cup oat flour

• 1 cup vanilla protein powder

• 1 tsp baking soda

• ½ tsp cinnamon

• Pinch of salt

• ½ cup chocolate chips

How to Make It

1. Preheat to 350°F. Line muffin tin.

2. Mix bananas, eggs, maple syrup, oil, vanilla.

3. Add oat flour, protein powder, baking soda, cinnamon, salt.

4. Fold in chocolate chips.

5. Bake 18–22 minutes until golden.

Storage

• Freeze and reheat 20–30 seconds.

🥣 Overnight Oats (5 servings)

Why I Love It:
It’s the easiest breakfast ever. I love waking up and having something already portioned that feels filling but not heavy. Also endlessly customizable depending on the week. Here is the link to the containers I used!

Ingredients

• 2 ½ cups rolled oats

• 5 cups milk of choice

• ½ cup Greek yogurt (optional)

• 5 tbsp chia seeds

• 3–4 tbsp maple syrup

• 1 tsp vanilla

• Pinch of salt

• Cinnamon

• Optional: fruit, nut butter, protein powder

How to Make It

1. Mix everything in a big bowl.

2. Let sit 5 minutes.

3. Stir again to prevent clumping.

4. Divide into 5 containers.

5. Refrigerate overnight.

Storage

• Lasts 4–5 days.

🍫 Chocolate Peanut Butter Date Bark

Why I Love It:
This is my go-to sweet snack when I want something quick but not overly processed. They also last months in the freezer.

Ingredients

• 12–14 medjool dates

• ½ cup natural peanut butter

• 1 cup chocolate chips

• 1 tbsp coconut oil

• Flaky salt

How to Make It

1. Line a tray with parchment.

2. Flatten dates and press into a rectangle.

3. Spread peanut butter on top.

4. Melt chocolate + coconut oil and pour over.

5. Add flaky salt.

6. Freeze 30–45 minutes.

7. Cut into pieces.

Storage

• Store in freezer.

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