WHY YOU’LL MAKE IT AGAIN

• Soft, chewy centers

• Crisp, cinnamon-sugar edges

• Rich brown butter flavor

• Simple ingredients

• A classic cookie with a little something extra

Perfect alongside coffee, tea, or a cold glass of milk.

DETAILS

Prep: 15 minutes
Cook: 8–10 minutes
Total: About 30 minutes
Yield: About 24 cookies
Category: Dessert / Cookies
Method: Oven

INGREDIENTS

cookie dough

• 1 cup butter, browned

• 1 cup granulated sugar

• ½ cup brown sugar

• 2 eggs

• 2 teaspoons vanilla extract

• 3 cups all-purpose flour

• 1 teaspoon baking soda

• 2 teaspoons cream of tartar

• 1 teaspoon salt

cinnamon sugar coating

• ¼ cup granulated sugar

• 3 tablespoons cinnamon

  

INSTRUCTIONS

1. Prepare the baking sheets

Preheat the oven to 375°F. Line baking sheets with parchment paper and set aside.

2. Brown the butter

Place the butter in a saucepan over medium-low heat. Cook for 5–7 minutes, stirring occasionally, until the butter begins to turn golden brown and small brown bits form at the bottom of the pan.

3. Cool the butter

Remove the browned butter from the heat and allow it to cool before continuing.

4. Mix the dry ingredients

In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set aside.

5. Combine the butter and sugars

In a large bowl, combine the cooled brown butter, brown sugar, and granulated sugar. Mix until well combined.

6. Add the eggs and vanilla

Add the eggs and vanilla and mix until fully incorporated.

7. Make the dough

Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms. Be careful not to overmix.

8. Make the cinnamon sugar

In a small bowl, mix together the granulated sugar and cinnamon.

9. Roll the cookies

Scoop the dough into 1½–2 tablespoon portions and roll each portion into a ball. Roll each dough ball generously in the cinnamon sugar mixture.

10. Bake

Place the cookies on the prepared baking sheets, spacing them about 2–3 inches apart. Bake at 375°F for 8–10 minutes, until the edges are set and the centers look slightly soft and puffy.

11. Cool and enjoy

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

NOTES FROM MY KITCHEN

Why brown the butter?

Browning the butter adds a deeper, nuttier flavor to the cookies and gives these classic snickerdoodles a little extra warmth.

How do I know when they’re done?

The edges should be set while the centers still look slightly soft and puffy. They’ll continue to set as they cool, so be careful not to overbake them.

Do I need to chill the dough?

No! One of the best things about these cookies is that the dough can go straight from mixing to scooping and baking.

How should I store them?

Store cooled cookies in an airtight container at room temperature for up to 5 days.

WAYS TO SERVE

These are best enjoyed slightly warm with a cup of coffee, an almond milk latte, or a cold glass of milk.

FOR THE SUNDAY TABLE

There’s something about a warm cookie rolled in cinnamon sugar that never gets old. These are the kind of cookies that disappear from the cooling rack before they’ve even had a chance to cool completely.

Until next time, keep a seat at the table.

This easy lemon loaf is soft, buttery, and full of fresh lemon flavor, with a simple glaze that settles over the top. It’s the kind of loaf that feels just as fitting alongside a morning coffee as it does served for dessert after dinner.

This recipe is adapted from Broma Bakery.

Broma Bakery's Lemon Loaf

WHY YOU’LL MAKE IT AGAIN

• Bright, fresh lemon flavor

• Soft and tender crumb

• Simple ingredients

• Finished with a sweet lemon glaze

Perfect with coffee or tea

DETAILS

Prep: 15 minutes
Cook: 45–60 minutes
Total: About 1 hour 15 minutes
Yield: 1 loaf
Category: Dessert / Baking
Method: Oven

INGREDIENTS

lemon loaf

• 1 cup granulated sugar

• Zest of 2 lemons, about 2 tablespoons

• ½ cup unsalted butter, melted

• 2 eggs, room temperature

• 1 teaspoon vanilla extract

• 2 tablespoons lemon juice

• ¼ cup sour cream

• ¼ cup milk

• 1⅔ cups all-purpose flour

• ½ teaspoon salt

• 2 teaspoons baking powder

lemon glaze

• 1½ cups powdered sugar

• 1 tablespoon lemon juice

• 1 tablespoon milk or cream

• 1 tablespoon butter, melted

• Pinch of salt

• 1 teaspoon vanilla extract

INSTRUCTIONS

1. Prepare the pan

Preheat the oven to 350°F. Line a 1-pound loaf pan with parchment paper or grease it well.

2. Infuse the sugar

Add the granulated sugar and lemon zest to a large bowl. Using your fingers, rub the zest into the sugar until fragrant. This helps release the lemon oils and infuse the sugar with fresh lemon flavor.

3. Add the wet ingredients

Add the melted butter and mix well. Add the vanilla and eggs one at a time, mixing well after each addition.

4. Add the lemon, sour cream, and milk

Mix in the sour cream, milk, and lemon juice until combined.

5. Finish the batter

Add the flour, baking powder, and salt. Mix just until the batter is smooth and no lumps remain. Be careful not to overmix.

6. Bake

Pour the batter into the prepared loaf pan. Bake at 350°F for 45–60 minutes, or until a knife inserted into the center comes out mostly clean.

7. Make the glaze

While the loaf cools, whisk together the powdered sugar, lemon juice, milk or cream, melted butter, salt, and vanilla. If the glaze is too thick, add milk 1 teaspoon at a time until it reaches a pourable consistency.

8. Glaze and serve

Allow the loaf to cool completely before removing it from the pan. Pour the lemon glaze over the top, letting it drip naturally down the sides. Let the glaze set for a few minutes before slicing.

NOTES FROM MY KITCHEN

How do I know when the loaf is done?

Start checking around 45 minutes. A knife or toothpick inserted into the center should come out mostly clean with a few moist crumbs.

Why do I rub the lemon zest into the sugar?

This releases the natural oils from the lemon zest and helps distribute that fresh lemon flavor throughout the loaf.

Can I make this ahead?

Yes. The loaf can be baked ahead of time and glazed once completely cooled. Store it covered at room temperature for a couple of days.

WAYS TO SERVE

A thick slice alongside a cup of coffee, an almond milk latte, or afternoon tea.

FOR THE SUNDAY TABLE

Until next time, keep a seat at the table.

Think of this as a monthly invitation into my kitchen—a place to share what I’ve been baking, cooking, loving, and looking forward to.

At the end of each month, I’ll be setting the table with a collection of recipes, a few things I’m loving, a little peek into life lately, and something new I’m especially excited about.

And starting with this very first edition, each Sunday Table will include an exclusive dinner recipe—something made just for this newsletter and not shared anywhere else.

Every dinner will also have a sweet companion: this month, a warm honey butter cornbread cookie

Because a good meal should always end with a cookie.

So grab a cup of coffee, pull up a chair, and welcome to The Sunday Table.

A Note from My Kitchen

August has felt a little bit like coming home.

After spending some time away from the kitchen, I’ve slowly been finding my way back to the part of baking that I’ve always loved most—the simple act of making something from scratch.

There’s something about pulling out my mixing bowls, turning on the oven, and filling the kitchen with the smell of butter, brown sugar, cinnamon, and vanilla that makes everything feel a little more familiar.

And this month, I’ve been baking a lot.

Chewy peanut butter cookies. Snickerdoodles. Lemon loaf. Coffee cake muffins. Pumpkin bread.

A little bit of summer, a little bit of fall, and a whole lot of butter.

But more importantly, I’ve been enjoying baking again.

For the last couple of years, my relationship with food and baking became complicated, and it took away something that had always been a huge part of who I am. Baking started to feel stressful instead of joyful, and I missed being able to simply make something because I wanted to.

This month has felt different.

I’m finding that joy again. I’m letting myself photograph the food, create the recipes, spend an afternoon in the kitchen, and actually enjoy the process.

It feels really good to be back.

And I’m so excited that you’re here for it.

Back to the Kitchen

This month’s theme is Back to the Kitchen.

For me, that means getting back to the recipes that make me want to bake simply because I love baking.

Not because it’s trending.

Not because it’s the perfect recipe for a video.

Not because I need to make something for an occasion.

Just because I want to.

I’ve also been enjoying the parts of food blogging that happen outside of the actual baking. Styling the food. Photographing it. Finding the right words to describe it. Planning content. Writing recipes. Figuring out how all of these little pieces fit together.

There’s something really satisfying about slowing down and giving each recipe the attention it deserves.

The recipes I made this month feel like the beginning of that.

They’re the kind of recipes you make on a slow morning, bring to a friend’s house, or leave sitting on the counter for someone to sneak a bite from.

Some are nostalgic.

Some are seasonal.

Some are simply really, really good.

And all of them made me happy to turn the oven on again.

From My Kitchen

A little taste of what came out of my kitchen this month:

Chewy Peanut Butter Cookies

Soft, chewy, and packed with classic peanut butter flavor. The kind of cookie that somehow disappears from the cooling rack before you’ve even had a chance to put them away.

Honey Butter Cornbread Cookies

A sweet twist on classic cornbread, with buttery, slightly savory flavors turned into a soft cookie. Unexpected, but so good.

Lemon Loaf

Bright, buttery, and perfectly lemony. The kind of loaf that belongs next to a cup of coffee on a slow afternoon.

Snickerdoodles

Soft, cinnamon-sugar coated, and wonderfully nostalgic. A classic for a reason.

Classic Coffee Cake Muffins

Tender muffins with a buttery crumb topping that make an ordinary morning feel a little more special.

Pumpkin Bread

A little preview of fall because I simply couldn’t wait any longer. Warm spices, cozy flavors, and the perfect excuse to turn the oven on.

Dinner at the Table 🍽️

August’s Dinner: Cozy Weeknight Chili

I wanted the very first dinner recipe from The Sunday Table to feel like something you’d actually want to make on a Sunday evening.

Something cozy.

Something easy.

Something that fills the kitchen with the kind of smell that makes everyone start asking, “When will dinner be ready?”

So, for August, we’re making chili.

This is my kind of comfort food—warm, hearty, unfussy, and even better when everyone gathers around the table with a bowl in front of them.

And because every Sunday Table dinner deserves something sweet alongside it, I’m pairing this one with August’s Cookie of the Month: Honey Butter Cornbread Cookies.

Think of it as the classic chili-and-cornbread combination, but with a little Buttercup twist.

Cozy Weeknight Chili

A big, cozy pot of chili made for slow Sundays and cool evenings. This version is hearty without feeling too heavy, with tender sweet potatoes, savory ground beef, creamy beans, fire-roasted tomatoes, and green chiles, all simmered together with warm spices and a little smoky heat.

It’s the kind of dinner that fills the kitchen with the most comforting smell while it simmers and makes you want to gather everyone around the table. Serve it with your favorite toppings, a warm piece of cornbread, and plenty of time to linger around the table.

Simple, comforting, and made to be shared — exactly the kind of dinner I wanted to start The Sunday Table with.

Sunday Table tip: This chili is even better the next day, making it perfect for leftovers throughout the week.

The Cookie of the Month 🍪

August: Honey Butter Cornbread Cookies

Every month, I’ll be choosing one cookie to sit alongside that month’s dinner recipe.

Sometimes the pairing will be obvious.

Sometimes it’ll be unexpected.

But the idea is always the same: one savory recipe, one sweet recipe, and a table worth gathering around.

For August, it had to be my Honey Butter Cornbread Cookies.

You can’t really have a cozy bowl of chili without thinking about a warm piece of cornbread on the side. So I wanted to take those same buttery, slightly sweet flavors and turn them into a cookie.

They’re a little unexpected, a little nostalgic, and the perfect sweet ending to this month’s dinner.

And, of course, there will always be cookies.

Because there should always be cookies.

Honey Butter Cornbread Cookie

A soft, buttery cookie with all the cozy flavors of homemade cornbread.

There’s something about honey butter and cornbread that feels like home. These cookies take that classic combination and turn it into something a little unexpected: soft, buttery cookies with a subtle cornmeal crunch, sweet honey throughout, and a simple honey butter frosting on top.

They’re the kind of cookie that feels familiar from the first bite—just a little sweeter.

Sunday Table tip: For the best honey-cornbread flavor, let the cookies cool completely before frosting. The slightly crisp edges, soft centers, and sweet honey butter frosting are what make these cookies so good.

Currently Loving

A few things that have been making August a little sweeter:

Something I’m Baking

Pumpkin bread.

Yes, I know it’s still August.

No, I don’t care.

I’m ready for fall baking, and pumpkin bread is always one of the first things I want to make when the weather starts to change.

Something I’m Eating

A plain iced latte with almond milk made at home :)

Something in My Kitchen

The entire kitchen in my new apartment!

Something I’m Enjoying

Moving in with my little sister :)

Something I’m Looking Forward To

Getting to meet my niece next week!

Around the Table

One of my favorite things about food is that it rarely stays just about the food.

A recipe can remind you of a person.

A smell can take you back to a specific kitchen.

A Sunday morning can become a tradition without you even realizing it.

That’s part of what I want The Sunday Table to be about.

Not just recipes, but the things surrounding them.

The meals we make for the people we love.

The cookies we bake because we’re craving something sweet.

The coffee we drink while something is in the oven.

The recipes we make over and over until they become our own.

I want this newsletter to feel like a little pause at the end of the month—a chance to sit down, catch up, and talk about what’s been happening in my kitchen.

Coming to the Table

September is just around the corner, and I’m ready for all things cozy.

Warm spices.

Apples.

Cinnamon.

Brown butter.

Crisp mornings.

And probably more pumpkin than necessary.

Next month, I’ll be sharing new recipes every week, including a new cookie every week, along with more seasonal baking and a few recipes I’m especially excited to bring into your kitchen.

And, of course, September’s Sunday Table will have another exclusive dinner recipe and a brand-new Cookie of the Month to go with it.

I have a feeling the kitchen is about to get a lot cozier.

Until Next Time

Thank you for sitting at the table with me for the very first edition of The Sunday Table.

I hope this becomes a little corner of the internet that feels warm and familiar—a place you can come for a good recipe, stay for a little life update, and leave feeling inspired to make something.

There will be new recipes.

There will be cookies.

There will be dinner.

There will be stories from my kitchen.

And hopefully, there will always be a reason to slow down and gather around the table.

I’ll see you here on the last Sunday of September.

Until then,

happy baking,

Macey

Coffee cake has always been one of my favorite treats, whether I’m having a slice for breakfast or sneaking a piece in with my afternoon coffee. There’s just something so comforting about a soft, buttery cake, a little cinnamon, and that crumbly topping. These classic coffee cake muffins have all of those cozy flavors in the perfect little package—and they’re especially good on a slow morning with a warm cup of coffee.

Ingredients

Batter

• 1/2 cup (1 stick) butter, melted

• 1 cup granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 2/3 cup sour cream

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1 1/2 cups all-purpose flour

Cinnamon Filling

• 1/2 cup brown sugar

• 1/2 tablespoon cinnamon

• Pinch of salt

Crumb Topping

• 1/2 cup butter, softened

• 1 cup all-purpose flour

• 3/4 cup brown sugar

• 1 teaspoon cinnamon

• Pinch of salt

  

Instructions

1. Preheat oven to 430°F and line a muffin pan with liners.

2. Make the crumb topping:

   In a bowl, combine softened butter, flour, brown sugar, granulated sugar, cinnamon, and salt. Use a fork or your fingers to mix until large crumbs form. Set aside.

3. Make the cinnamon filling:

   In a small bowl, mix together brown sugar, cinnamon, and salt. Set aside.

4. Make the batter:

   In a large bowl, whisk together melted butter and sugar until smooth. Whisk in the egg and vanilla. Add sour cream, baking powder, and salt and mix until fully combined.

5. Gently fold in the flour just until no dry streaks remain.

6. Fill each muffin liner about halfway with batter. Sprinkle a layer of cinnamon filling over the batter. Add a small spoonful of remaining batter on top, then generously top with crumb topping.

7. Bake at 430°F for 5–6 minutes, then reduce oven temperature to 375°F without opening the oven.

8. Continue baking for 24–28 minutes, or until muffins are set and a toothpick inserted into the center comes out clean.

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

The secret to these cookies is letting the dough puff up just enough in the oven before settling into that crinkly, crackled top. They have a rich peanut butter flavor without being overly sweet, making them the perfect cookie to keep around for an afternoon treat, a glass of milk, or, honestly, eating straight from the baking sheet.

Ingredients

• 1 1/4 cup flour

• 1/2 tsp baking soda

• 1/4 tsp baking powder

• 1/2 tsp salt

• 1/2 cup butter, melted

• 1/2 cup peanut butter

• 1 1/2 cup sugar

• 1 egg

• 2 tsp vanilla

Instructions

1. Whisk together the flour, baking soda, baking powder, and salt. Set aside.

2. In a separate bowl, whisk the melted butter, peanut butter, and sugar until smooth and well combined.

3. Add the egg and vanilla and whisk until the mixture is glossy and smooth.

4. Add the dry ingredients and mix until no dry flour remains. Do not overmix.

5. Let the dough rest at room temperature for about 10-15 minutes. It should be scoopable and soft.

6. Scoop the dough into balls and place them well apart on a parchment-lined baking sheet.

7. Bake at 350° for 9-11 minutes, unit edges are golden brown and the centers look set but still slightly soft.

8. Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a cooling rack.

This pumpkin crumb loaf is everything I want pumpkin bread to be: incredibly soft and tender, full of cozy spice, and finished with a generous layer of buttery crumb topping. It feels like the kind of recipe made for slow mornings, warm coffee, and sharing around the table

Ingredients

Pumpkin Bread

• 1 3/4 cup flour

• 1 cup sugar

• 1/3 cup brown sugar

• 1 tsp baking soda

• 1/4 tsp baking powder

• 1 tsp salt

• 2 tsp cinnamon

• 1 tsp pumpkin spice

• 1 can (15 oz) pumpkin puree

• 2 eggs

• 1/2 cup oil

• 1/3 cup whole milk

• 1/2 tsp vanilla

  

Crumble Topping

• 1/2 cup flour

• 1/4 cup softened butter

• 2/3 cup brown sugar

• 1/2 tsp cinnamon

• 1/2 tsp pumpkin pie spice

• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°.

2. Combine ingredients for crumble and set aside.

3. In a large bowl, combine flour, sugars, baking soda, baking powder, salt, and cinnamon. Mix until combined.

4. Create a hole in the center of the dry ingredients, then add in the pumpkin, eggs, oil, milk, and vanilla. Whisk wet ingredients in the center, then switch to a rubber spatula to incorporate and fold in the dry ingredients until just mixed.

5. Line a 9x5 loaf pan with parchment paper and pour the batter into the pan. Evenly top the batter with the crumble mixture.

6. Lightly dome aluminum foil over the batter. Bake for 30 minutes, then take of the aluminum foil and ocntinue baking for 20 minutes or until a toothpick is inserted and comes out clean.

7. Allow to cool, slice, and enjoy!

I’m sure this pie sounds like a lot. Oreos, chocolate, peanut butter, whipped cream, AND peanut butter cups? But I promise, it all comes together perfectly. It’s rich without being overly sweet, with a little tang from the creamy peanut butter filling that balances everything out. Basically, it’s the kind of pie that makes you go back for just one more bite… and suddenly the pie is half gone.

Ingredients:

Oreo Crust

• 20 oreos

• 1/4 cup butter

Chocolate Pudding

• 1/4 cup granulated sugar

• 2 tbsp cornstarch

• 2 tbsp unsweetened cocoa powder

• 1/2 tsp instant espresso powder (optional)

• 1/4 tsp kosher salt

• 1 cup whole milk

• 2 large egg yolks

• 3.5 oz dark chocolate, chopped (or use milk chocolate for a sweeter flavor)

• 1 tbsp unsalted butter

• 1 tsp vanilla extract

Peanut Butter Filling

• 1 cup heavy cream, cold

• 8 ounces full-fat brick cream cheese, softened to room temperature

• 1 and 1/2 cups creamy peanut butter

• 3/4 cup confectioners’ sugar

• 1 teaspoon pure vanilla extract

Cream Cheese Whipped Topping

• 2 oz cream cheese

• 1 cup heavy cream

• 2 tbsp powdered sugar

• 1/2 tsp vanilla

• Reese’s, chopped

Instructions:

Oreo Crust

1. Preheat the oven to 325°F.

2. Add the Oreos to a food processor and pulse until finely crushed. Add the melted butter and process until the crumbs are evenly moistened.

3. Pour the mixture into a 9-inch pie dish. Press firmly into the bottom and up the sides to form an even crust.

4. Bake for 15 minutes. Set aside to cool slightly while you prepare the pudding.

Chocolate Pudding

1. In a medium saucepan, whisk together the sugar, cornstarch, cocoa powder, espresso powder, and salt.

2. Slowly whisk in the milk until smooth, then whisk in the egg yolks until fully combined.

3. Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens, about 10 minutes. The pudding will remain fairly liquid at first and thicken quickly once it begins to steam, so keep a close eye on it and continue whisking.

4. Remove from the heat and immediately whisk in the chopped chocolate, butter, and vanilla until smooth and fully melted.

5. Pour the pudding into the prepared pie crust and spread into an even layer. Transfer the pie to the refrigerator to chill while you prepare the peanut butter filling.

Peanut Butter Filling

1. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream on medium-high speed until stiff peaks form, about 3 minutes. Transfer the whipped cream to a separate bowl and set aside.

2. Using the same mixing bowl (no need to clean it), beat the cream cheese on medium-high speed until smooth and creamy.

3. Add the peanut butter, confectioners’ sugar, and vanilla extract. Beat until fully combined. The mixture will be thick.

4. Gently fold the whipped cream into the peanut butter mixture until smooth and evenly combined. Be careful not to overmix, as you don't want to deflate the whipped cream.

5. Spread the peanut butter filling evenly onto the chocolate pudding. A small offset spatula works well for smoothing the top.

Cream Cheese Whipped Topping

1. Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the cream cheese on medium speed until smooth and creamy.

2. Add the heavy cream, powdered sugar, and vanilla extract. Beat on medium-high speed until stiff peaks form, about 3–4 minutes.

3. Spread the whipped topping evenly over the peanut butter filling, then sprinkle with the chopped Reese’s peanut butter cups.

4. Chill the pie for at least 4 hours or overnight before slicing and serving.

Baker’s Notes

Use full-fat brick cream cheese. The brick-style cream cheese gives the peanut butter filling the best structure and texture. I don’t recommend using the spreadable kind that comes in a tub, as it can make the filling softer.

Let your cream cheese soften. Make sure the cream cheese is at room temperature before mixing. This helps create a smooth, creamy peanut butter filling without any lumps.

Use creamy peanut butter. I recommend a classic, shelf-stable creamy peanut butter for the smoothest filling. Natural peanut butter can sometimes separate and make the filling too oily or loose.

Don’t skip the espresso powder! It’s optional, but I love adding a little to the chocolate pudding. You won’t taste the coffee—it simply deepens the chocolate flavor and makes the pudding taste extra rich.

Keep an eye on the pudding. The chocolate pudding may seem like it’s taking forever to thicken, but once it starts steaming, it can thicken very quickly. Keep whisking constantly and don’t walk away from it.

Let the pudding cool slightly. You don’t want the chocolate pudding to be piping hot when you add the peanut butter filling. Let the pie cool for a bit before layering the filling on top.

Be gentle with the whipped cream. When folding the whipped cream into the peanut butter mixture, use a gentle hand to keep as much air in the whipped cream as possible. This is what gives the peanut butter layer its light, mousse-like texture.

Give it time to chill. This pie needs at least 4 hours in the refrigerator to fully set, but I actually prefer making it the day before and letting it chill overnight. It makes slicing much easier and gives all the layers time to firm up.

For the cleanest slices, use a sharp knife. Wipe the knife clean between slices for those pretty, distinct layers.

Make it your own. I used dark chocolate for the pudding because I love the contrast between the rich chocolate and sweet peanut butter filling. If you prefer a sweeter pie, milk chocolate works beautifully, too.

A note on the topping: The recipe calls for a homemade cream cheese whipped topping, which adds a slight tanginess that helps balance the richness of the pie. Top with chopped Reese’s cups right before serving for the best texture.

Ingredients

• 1/2 cup salted butter

• 3/4 cup brown sugar, light or dark

• 1/4 cup granulated sugar

• 1 egg + 1 egg yolk, at room temperature

• 2 tsp vanilla extract

• 1 tbsp heavy cream (or milk of choice), at room temperature

• 1 cup all-purpose flour

• 2/3 cup dutch-processed cocoa powder

• 1 tsp baking soda

• 1 tsp espresso granules (or instant espresso powder), optional

• 1/2 tsp salt

• 1/2 cup semi-sweet chocolate chips

• 1/2 cup dark chocolate chips

Instructions

Brown the Butter

1. Add the butter to a saucepan and heat over medium-high heat.

2. Allow the butter to melt and continue cooking until it becomes golden brown and fragrant, about 5 minutes.

3. Remove the butter from the heat and immediately pour it into a large mixing bowl.

4. Set aside and allow the brown butter to cool slightly.

Make the Cookie Dough

5. In a medium bowl, whisk together the flour, cocoa powder, baking soda, espresso granules (if using), and salt. Set aside.

6. Once the brown butter has cooled slightly, add the granulated sugar and brown sugar. Whisk until well combined.

7. Add the egg and egg yolk. Whisk until combined and the mixture becomes lighter in color.

8. Add the vanilla extract and heavy cream. Whisk until smooth and well combined.

9. Add the dry ingredients to the wet ingredients. Gently fold together until just combined.

10. Add the chocolate chips and gently fold until evenly distributed throughout the dough. The dough will be thick and slightly sticky.

11. Cover the bowl tightly with plastic wrap and refrigerate for at least 1–2 hours, ideally 2–4 hours, or up to 24 hours.

Tip: For the best flavor and texture, let the cookie dough chill overnight!

Bake the Cookies

12. When you’re ready to bake, preheat the oven to 350°F. Line two baking sheets with parchment paper.

13. Remove the cookie dough from the refrigerator and let it sit at room temperature for 20–25 minutes. This will make the dough easier to scoop. If the dough is still too firm, let it sit for a little longer.

14. Using a large cookie scoop (about 3 tablespoons), scoop the dough onto the prepared baking sheets. Pack the dough firmly into the scoop before placing it on the baking sheet.

15. Space the cookies about 2 inches apart to allow room for spreading.

16. Bake at 350°F for 11–14 minutes, or until the edges are set and the centers still look slightly soft.

17. If the cookies haven’t started spreading by about 9 minutes, carefully remove the baking sheet from the oven and gently tap it against the counter 4–5 times to help flatten the cookies.

18. Return the cookies to the oven and continue baking for a few more minutes, until the edges are set.

Cool and Serve

19. Remove the cookies from the oven. If desired, use a large cup or bowl to gently swirl around each cookie while they’re still warm to create perfectly round edges.

20. Let the cookies cool on the baking sheet for 5 minutes.

21. Transfer the cookies to a wire rack to finish cooling.

22. Serve warm with a sprinkle of flaky sea salt and a cold glass of milk, if desired.

Enjoy!

Recipe is from Well Made By Kiley

Ingredients

cheesecake swirl

• 4 ounces cream cheese, softened

• 1 egg, room temperature

• 1/4 cup granulated sugar

• 1 teaspoon vanilla extract

brownies:

• 1/2 cup butter

• 1 cup granulated sugar

• 2 eggs plus 1 yolk

• 1 teaspoon vanilla extract

• 4 oz bittersweet chocolate, finely chopped

• 3/4 cup all purpose flour

• 1/4 cup cocoa powder

• 1/2 teaspoon salt

Instructions

1. Preheat the oven to 350°F. Line a 9x9-inch baking pan with parchment paper, covering all sides. Set aside.

2. Make the cheesecake layer. In the bowl of a stand mixer fitted with the paddle attachment, add all of the cheesecake ingredients. Beat for about 2 minutes, or until just combined. Be careful not to overmix. Set aside.

3. Melt the butter. Add the butter to a microwave-safe bowl and microwave until melted.

4. Add the sugar. Remove the melted butter from the microwave and stir in the sugar.

5. Heat the butter and sugar mixture. Microwave for 30 seconds, then stir. Microwave for another 60 seconds. The mixture should become slightly bubbly, but be careful not to let it burn.

6. Melt the chocolate. Remove the mixture from the microwave and immediately stir in the bittersweet chocolate. Continue stirring until the chocolate is completely melted and smooth. If needed, microwave for an additional 15 seconds.

7. Add the eggs and vanilla. Add the eggs, egg yolk, and vanilla extract. Mix until everything is well combined.

8. Add the dry ingredients. Add the flour, cocoa powder, and salt. Mix until just combined. Do not overmix.

9. Prepare the brownie swirl. Scoop ½ cup of the brownie batter into a separate bowl. Add 2 tablespoons of water and whisk until smooth and slightly thinned. Set aside.

10. Add the brownie layer. Pour the remaining brownie batter into the prepared pan. Spread evenly.

11. Add the cheesecake layer. Pour the cheesecake batter over the brownie layer and gently spread it into an even layer.

12. Create the swirl. Drop spoonfuls of the thinned brownie batter over the cheesecake layer. Use a knife to gently create a few large swirls throughout the batter. Do not over-swirl—you want to keep distinct ribbons of brownie and cheesecake.

13. Bake. Place the pan in the oven and bake for about 30 minutes, or until a knife inserted into the center comes out mostly clean.

14. Cool. Remove the brownies from the oven and allow them to cool completely.

15. Chill. Once cooled, place the brownies in the refrigerator for at least 1 hour to allow the cheesecake layer to set.

16. Slice and serve. Cut into 9 large squares or 16 smaller brownies. Enjoy!

Ingredients

For the Crumb Topping

• 1/2 cup salted butter

• 2/3 cup brown sugar, packed

• 1 and 1/3 cups all-purpose flour

• 1/2 tsp cinnamon

• pinch of salt

For the Caramelized Peaches

• 1 tsp cornstarch

• 1 tsp water

• 3 medium/small peaches, sliced 1/2” thick, about 2 cups of slices

• 1/4 cup light brown sugar

• 1/2 tsp cinnamon

• pinch of nutmeg

• 1/2 tsp lemon juice

• 1/2 tsp vanilla extract

For the Cake

• 1 and 1/2 large eggs, at room temperature. See note below on how to get half an egg.

• 3/4 cup granulated sugar

• 1/3 cup + 1 tbsp light brown sugar, packed

• 1/3 cup + 1 tbsp vegetable oil

• 1/4 cup full-fat sour cream, at room temperature

• 1 and 1/2 tsp vanilla extract

• 2 cups all-purpose flour

• 1 tbsp baking powder

• 3/8 tsp salt, (1/4 + 1/8 tsp)

• 3/4 tsp cinnamon

• 3/8 tsp nutmeg, (1/4 + 1/8 tsp)

• 1/2 cup milk, at room temperature

Cinnamon Sugar Ripple

• 3 tbsp light brown sugar

• 1 tbsp cinnamon

Instructions

1. Make the Crumb Layer: Melt the butter in a medium bowl. Whisk in the sugar and flour. Stir in the remaining crumb ingredients until you have large crumbs.

2. Prepare the Peaches: Stir together the cornstarch and water until dissolved. Set aside. Add the peach slices, sugar, cinnamon, nutmeg, and lemon juice to a medium saucepan over medium heat. Cook, stirring gently, for 5 minutes. Re-stir the cornstarch slurry so it’s all dissolved, then add to the peach mixture and continue cooking for 30-60 seconds, until the juices have thickened. Remove from the heat and stir in the vanilla extract. Transfer to a bowl to cool completely (you can speed this up in the fridge).

3. Make the Cake Batter: Add the eggs to a large mixing bowl and beat or whisk for 30 seconds. Add sugars and beat on medium high speed until the mixture is pale and thick, 1 minute. Whisk in the wet ingredients. Add the dry ingredients and begin folding in with a silicone spatula until halfway incorporated, then pour in the milk. Continue gently folding together just until just combined. If there are a few lumps, that’s fine.

4. Make the Cinnamon Sugar Ripple: Stir together brown sugar and cinnamon in a small bowl until well combined.

5. Assemble & Bake: Preheat your oven to 350° F. Line a 9-inhc pan. Pour half the cake batter into your prepared pan, then sprinkle on the cinnamon sugar ripple. Dollop the remaining batter on top, and gently spread to even it out. Spoon the peaches, leaving behind the juices, over the batter. Sprinkle on the crumb mixture last.

6. Bake for 50 to 58 minutes. The crumb will be deeply golden brown and a cake tester inserted into the center of the cake will pull out moist crumbs.

7. Serve + Store: Let cake cool to your liking or enjoy warm! Do give it about 10 minutes to rest before removing the pan and slicing. Slice and enjoy! Store leftovers in an airtight container in the fridge for 2-3 days.

*This recipe is from Blue Bowl Recipes, by Stephanie Simmons Peach Coffee Cake

Growing up, I loved classic bakery-style honey buns, but I wanted to recreate that same gooey, buttery sweetness at home with an option to either bake or fry, depending on the mood.

What makes this recipe special is its versatility and texture: whether you bake them for a tender, pillowy center or fry them for a slightly crisp exterior, each bun is perfectly rich, sweet, and comforting, making every bite feel like a little celebration.

Baking these buns has become one of my favorite ways to slow down and enjoy the process of making something truly special from scratch.

Recipe Overview

Prep Time: 30 minutes (plus rising time)
Cook Time: 18–25 minutes for baked, 3–4 minutes per bun for fried
Total Time: About 2–3 hours including rising
Servings: 12 buns

What You’ll Love About This Recipe: Soft, pillowy centers, rich honey glaze, and the option to fry for that bakery-style indulgence.

Ingredients

Dough

• ¼ cup warm water (110°–115°F)

• 1 packet active dry yeast (2½ teaspoons)

• ¾ cup warm milk

• ¼ cup honey

• 2 tablespoons sugar

• 1½ teaspoons salt

• 1 egg, room temperature

• 1 egg yolk, room temperature

• ¼ cup butter, melted

• 4 to 4½ cups flour (bread flour for fluffier texture, all-purpose for softer buns)

Filling

• ¾ cup butter, softened

• ¼ cup honey

• ½ cup brown sugar

• 2 teaspoons cinnamon (3 teaspoons for stronger cinnamon flavor)

• Pinch of salt

Icing

• 3 tablespoons butter, softened

• 4 tablespoons honey

• ½ teaspoon vanilla extract

• 2 cups powdered sugar

• 3 to 4 tablespoons milk

• Pinch of salt

  

Instructions

1. In a small bowl, stir together the warm water and yeast. Let sit for 5–10 minutes until foamy.

2. In a large mixing bowl or stand mixer bowl, whisk together warm milk, honey, sugar, salt, egg, and egg yolk until smooth.

3. Add the yeast mixture to the milk mixture and stir to combine.

4. Add 3½ cups flour and mix until a shaggy dough begins to form.

5. Add softened butter and continue mixing until fully incorporated.

6. Gradually add remaining flour, a little at a time, until the dough is soft, smooth, and slightly tacky but not sticky.

7. Knead by hand for 8–10 minutes or with a dough hook for 5–6 minutes until elastic and stretchy.

8. Place dough in a lightly greased bowl. Cover and let rise in a warm place until doubled in size, about 1–1½ hours.

9. In a small bowl, mix softened butter, honey, brown sugar, cinnamon, and salt until smooth and spreadable.

10. Punch down risen dough and turn it onto a lightly floured surface. Roll into a 12 x 18-inch rectangle.

11. Spread filling evenly over dough, reaching all edges.

12. Starting from the long side, roll dough tightly into a log. Slice into 12 equal buns using a sharp knife or unflavored dental floss.

For baked honey buns:
13. Grease a 9 x 13-inch baking pan and arrange buns evenly.
14. Cover and let rise until puffy and slightly jiggly, 35–55 minutes.
15. Preheat oven to 350°F.
16. Bake 18–25 minutes until lightly golden and cooked through.
17. Optionally, brush warm buns with 2 tablespoons melted butter and 1–2 tablespoons honey for extra shine and flavor.

For fried honey buns:
13. Line a baking sheet with parchment paper and place buns with space in between.
14. Cover loosely and let rise until puffy, 30–45 minutes.
15. Pour 2–3 inches of neutral oil into a heavy-bottomed pot and heat to 350°F.
16. Fry 1–2 buns at a time for 1½–2 minutes per side until deep golden brown.
17. Remove with slotted spoon and drain on a wire rack over paper towels. Keep oil between 340–360°F.

18. Whisk butter, honey, vanilla, powdered sugar, milk, and salt until smooth. Adjust milk for desired consistency.

19. For baked buns, spread icing over warm rolls to melt slightly.
    For fried buns, thin glaze with extra milk and dip tops or fully dip buns while warm. Let set before serving.

Baker’s Tips

• Use bread flour for extra fluffiness.

• Swap honey for maple syrup in the dough or glaze for a different flavor.

• Bake in a 9 x 13 pan or mini loaf pans for smaller buns.

• Dough can be made ahead and refrigerated overnight; bring to room temp before shaping.

• Freeze unbaked buns on a baking sheet, then transfer to a freezer bag. Bake from frozen with extra 5 minutes.

How I Would Eat It

• Serve warm with extra honey drizzle.

• Pair with a latte, vanilla ice cream, or fresh fruit.

• Photograph buns with icing slightly dripping for the ultimate cozy aesthetic.

A Note From Me

• Baking these honey buns reminds me how comforting simple recipes can be.

• This recipe taught me patience—watching dough rise is oddly meditative.

• Making these buns is a small act of joy, grounding me in sweetness without overindulgence.

Thank you for reading!

Here’s to finding softness in small moments and golden crumbs in every season. I’m grateful you’re baking with me.

Follow along on socials:

• Instagram: @macenowlin

• TikTok: @macenowlin

• Pinterest: @softandgolden

Call to action:

• What variation should I test next?

• Tell me how it turns out for you.

• What recipe do you want to see for next week’s drop?

I created this recipe during a season where baking felt grounding again, where leaning into joy instead of perfection mattered more than getting everything “right.”

The inspiration came from craving contrast: fudgy, rich brownies paired with a chewy, slightly crisp cookie layer on top.

What makes this recipe special is the balance — the brownie layer stays dense and chocolate-forward, while the cookie layer bakes into golden pockets with melty chocolate throughout.

It’s indulgent without being overwhelming, familiar but elevated, and perfect for sharing (or slicing into generous squares just for you).

Recipe Overview

Prep Time: 30 minutes
Cook Time: 1 hr 5–15 minutes
Total Time: ~1 hr 45 minutes
Servings: 16 bars

What You’ll Love About This Recipe:

• Two classic desserts in one

• Fudgy brownies with a chewy cookie topping

• Bakery-style, rich, and satisfying

• Perfect for gatherings, gifting, or freezing ahead

Ingredients

Brownie Layer

• 1 cup unsalted butter

• 1 cup chocolate bar or chocolate chips

• 1 ½ cups granulated sugar

• 4 large eggs, room temperature

• 2 teaspoons vanilla extract

• ¾ cup all-purpose flour

• 1 teaspoon salt

• ¼ teaspoon baking powder

• 1 cup chocolate chips

Cookie Layer

• ¾ cup unsalted butter, melted and cooled

• ⅓ cup brown sugar

• ½ cup granulated sugar

• 1 large egg + 1 egg yolk

• 2 teaspoons vanilla extract

• 1 ¼ cups all-purpose flour

• ½ teaspoon baking soda

• ½ teaspoon salt

• ¾–1 cup chocolate chips

Optional Add-Ins

• Chopped walnuts or pecans

• Flaky sea salt for topping

• Dark chocolate chunks instead of chips

Instructions

Make the Brownie Batter

1. Melt the butter and chocolate together until smooth. Let cool for 5 minutes.

2. Whisk in the sugar until glossy and thickened.

3. Add eggs one at a time, mixing well after each addition.

4. Stir in vanilla extract.

5. Gently fold in flour, salt, and baking powder just until combined.

6. Fold in chocolate chips, then spread evenly into a parchment-lined pan.

Make the Cookie Dough

1. Whisk melted butter with brown sugar and granulated sugar until smooth.

2. Mix in egg, egg yolk, and vanilla until fully emulsified.

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

4. Stir in chocolate chips.

5. Chill dough for 30 minutes.

Assemble & Bake

1. Scoop cookie dough into flattened tablespoon-sized discs.

2. Arrange discs evenly over brownie batter without pressing down.

3. Bake at 325°F for 1 hr 5 min – 1 hr 15 min, rotating halfway through.
   Brookies are done when edges are set and the center has a slight jiggle.

4. Let cool fully before slicing for clean layers.

Baker’s Notes & Tips

• Pan size: Best in a 9x13 pan for thick, bakery-style bars

• Do not overbake: Slight underbaking keeps the brownies fudgy

• Storage: Store airtight at room temp for 3 days or refrigerated for 5

• Freezing: Freeze sliced bars up to 3 months

• Make-ahead: Both layers can be prepped a day in advance

How I Would Eat It

• Slightly warm with vanilla ice cream

• Straight from the fridge for ultra-fudgy texture

• With a latte or cold brew

• Cut into small squares for dessert boards

A Note From Me

Recipes like this remind me that desserts don’t need to be complicated or “earned” to be meaningful. Baking these brookies taught me to lean into abundance — to let myself enjoy softness, richness, and pleasure without guilt.

Baking feels grounding because it’s tactile, slow, and forgiving. And when I share recipes like this, I hope they remind you that joy can live in small moments — like a warm bar, shared with someone you love, or saved just for yourself.

Thank you for reading!

Here’s to finding softness in small moments and golden crumbs in every season. I’m grateful you’re baking with me.

Follow along on socials:

• Instagram: @macenowlin

• TikTok: @macenowlin

• Pinterest: @softandgolden

This recipe started as a classic, but browning the butter takes it to another level, adding a rich, nutty depth that makes these cookies feel elevated without losing their nostalgic charm.

These browned butter chocolate chip cookies are the kind you bake when you want something familiar but unforgettable. They’re simple, indulgent, and endlessly satisfying—perfect for sharing, gifting, or keeping all to yourself with a cup of coffee on a quiet afternoon.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 12–14 minutes
Chill Time: Optional 30 minutes (recommended)
Total Time: ~45 minutes
Yield: 18–22 cookies

What You’ll Love About This Recipe:

• Deep, nutty flavor from browned butter

• Soft and chewy centers with crisp edges

• Perfectly sweet without being overpowering

• Classic chocolate chip cookie with an elevated twist

Ingredients

• 1 cup unsalted butter, browned and cooled

• 1 cup brown sugar, packed

• ⅔ cup granulated sugar

• 1 large egg + 1 egg yolk, room temperature

• 1 tablespoon vanilla extract

• 2 ½ cups all-purpose flour

• ½ teaspoon salt

• 1 teaspoon baking soda

• 1 ⅓ cups semi-sweet chocolate chips

Instructions

1. In a saucepan over medium heat, melt the butter. Continue cooking, stirring frequently, until it foams and brown specks form at the bottom and it smells nutty. Remove from heat and let cool until warm but not hot.

2. In a large bowl, whisk the cooled browned butter with the brown sugar and granulated sugar until smooth and glossy.

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

4. Stir in the flour, salt, and baking soda just until combined. Do not overmix.

5. Gently fold in the chocolate chips.

6. Chill dough for 30 minutes for thicker cookies and deeper flavor.

7. Preheat oven to 350°F. Scoop dough into balls (about 2 tablespoons each) and place on a parchment-lined baking sheet, leaving space between cookies.
   Bake for 12–14 minutes, until edges are set and centers look slightly underbaked.

8. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Baker’s Notes & Tips

• Cooling the butter matters: If it’s too hot, it can scramble the eggs or create greasy dough.

• For extra gooey cookies: Press a few extra chocolate chips on top before baking.

• Thicker cookies: Chill the dough longer (up to 24 hours).

• Storage: Store baked cookies in an airtight container at room temperature for up to 4 days.

• Freezing: Dough balls freeze well for up to 3 months — bake straight from frozen, adding 1–2 minutes.

  

How I Would Eat It

• Warm, straight from the oven with flaky sea salt

• Dunked in almond milk or a latte

• Sandwiched with vanilla ice cream

• Slightly underbaked for maximum chew

A Note From Me

This is one of those recipes that feels familiar but special — the kind you make once and keep coming back to. Browning the butter takes a few extra minutes, but it’s worth every second for that rich, cozy flavor.

Thank You for Reading!

Here’s to finding softness in small moments and golden crumbs in every season. I’m grateful you’re baking with me.

Follow along on socials:

• Instagram: @macenowlin

• TikTok: @macenowlin

• Pinterest: @softandgolden

Snickerdoodles have always felt special to me because they’re proof that you don’t need chocolate or frosting to make something deeply satisfying.

What makes this recipe unique is the balance: crisp, crackly edges, soft centers, and just the right hit of cinnamon without overpowering the cookie itself. It’s a back-pocket recipe — the one you make when you want warmth, not perfection.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 8–10 minutes
Total Time: 25 minutes
Servings: About 24 cookies

What You’ll Love About This Recipe:

• Soft, chewy centers with lightly crisp edges

• Classic snickerdoodle flavor done right

• No chilling required

• Perfect for cozy afternoons or last-minute baking

Ingredients

Cookie Dough

• 1 cup butter, softened

• 1 1/2 cups sugar

• 2 eggs

• 2 teaspoons vanilla

• 3 cups flour

• 1 teaspoon baking soda

• 2 teaspoons cream of tartar

• 1 teaspoon salt

Cinnamon Sugar Coating

• 1/2 cup sugar

• 2 1/2 tablespoons cinnamon

  

Optional Add-Ins

• A pinch of nutmeg in the dough

• Vanilla bean paste instead of vanilla extract

• Cinnamon sugar mixed with a little brown sugar for a deeper flavor

Instructions

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

2. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 2–3 minutes.

3. Add the eggs and vanilla and mix until fully combined.

4. In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.

5. Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms. Do not overmix.

6. In a small bowl, mix together the sugar and cinnamon for the coating.

7. Scoop the dough into 1½–2 tablespoon portions and roll into balls.

8. Roll each dough ball generously in the cinnamon sugar mixture.

9. Place dough balls on the prepared baking sheets, spacing them about 2–3 inches apart.

10. Bake for 8–10 minutes, until the edges are set and the centers look slightly soft and puffy.

11. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Baker’s Tips

• For extra softness, slightly underbake and let them finish setting on the pan

• Butter should be soft but not melty — this helps keep the cookies thick

• These cookies freeze beautifully: freeze dough balls uncoated, then roll in cinnamon sugar before baking

• Store baked cookies in an airtight container for up to 4 days

• You can bake these smaller or larger — just adjust bake time by 1–2 minutes

How I Would Eat It

• Warm, straight off the cooling rack

• With a cozy almond milk latte or chai

• Crumbled over dairy-free vanilla ice cream

• Stacked on a vintage plate with linen napkins for photos

A Note From Me

Snickerdoodles remind me that dessert doesn’t need to be complicated to be meaningful. Baking recipes like this has helped me rebuild trust with food — learning that softness, simplicity, and joy are enough.

This recipe taught me that comfort can be intentional. That baking can be grounding. And that sometimes the most golden moments come from the most familiar crumbs.

Thank you for reading!

Here’s to finding softness in small moments and golden crumbs in every season. I’m grateful you’re baking with me.

Follow along on socials:

• Instagram: @macenowlin

• TikTok: @macenowlin

• Pinterest: @softandgolden

It’s inspired by those lacy, almost crepe-like pancakes that feel delicate but deeply satisfying. What makes these special is the contrast: crisp, golden edges with a tender center, and just enough sweetness to let toppings shine without overpowering them. They’re unfussy, nostalgic, and grounding — exactly how I want baking to feel in this season.

Recipe Overview

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8–10 thin pancakes

What You’ll Love About This Recipe:

• Crisp, lacy edges with a soft center

• Lightly sweet and perfectly buttery

• Made with simple pantry staples

• Feels elevated but cozy and approachable

Ingredients

Pancake Base

• 1 ¾ cups all-purpose flour

• 2 tbsp sugar

• 2 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• 1 large egg

• 1 ¼ cups buttermilk

• 2–4 tbsp additional milk or buttermilk (to thin batter)

• 4 tbsp melted butter, plus more for the pan

• 1 tsp vanilla extract

Optional for Extra Crisp

• Replace 2 tbsp flour with cornstarch

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

2. In a separate bowl, whisk the egg, buttermilk, melted butter, vanilla, and additional milk until smooth.

3. Pour the wet ingredients into the dry ingredients and gently mix just until combined. The batter should be thin and pourable — looser than standard pancake batter.

4. Let the batter rest for 10–15 minutes to hydrate and relax.

5. Heat a cast iron or stainless steel skillet over medium-high heat and brush generously with butter (or butter mixed with a neutral oil).

6. Pour about ¼ cup or less of batter into the pan and immediately swirl to spread it thin.

7. Cook undisturbed until the edges are deeply golden, crisp, and lacy and bubbles form across the surface, about 1½–2 minutes.

8. Flip and cook the second side for 30–45 seconds, just until set.

9. Transfer to a wire rack and repeat with remaining batter, buttering the pan between each pancake.

Baker’s Notes/Tips

• For maximum crispiness, don’t stack the pancakes — let air circulate around them

• Higher heat creates better lacey edges, just keep a close eye to prevent burning

• Cast iron or stainless steel works best; nonstick won’t crisp the same way

• Batter can be made up to 12 hours ahead and stored covered in the fridge

• These don’t freeze well, but leftovers can be reheated in a dry skillet or toaster oven

How I Would Eat It

• Folded loosely with salted butter and warm maple syrup

• With fresh berries and a dusting of powdered sugar

• Alongside strong coffee or an almond milk latte

• Dessert-style with vanilla ice cream and a drizzle of honey

Photo idea: stacked loosely on parchment with butter melting into the lacey edges, crumbs scattered naturally.

A Note From Me

Recipes like this remind me that dessert doesn’t have to be excessive to be satisfying. There’s something healing about slowing down, swirling batter in a pan, and letting the edges turn golden without rushing it. Baking these taught me that joy can be quiet — crisp edges, warm butter, and a moment to breathe. This is the kind of softness I want to keep creating space for.

Thank You for Reading!

Here’s to finding softness in small moments and golden crumbs in every season. I’m grateful you’re baking with me.

Follow along on socials:

• Instagram: @macenowlin

• TikTok: @macenowlin

• Pinterest: @softandgolden

What variation should I test next — savory or sweet?

They’re inspired by cozy café pastry cases, fresh fruit bakes, and that magical balance of flaky edges with a tender, buttery center. What makes these extra special is the bright raspberry pop with subtle lemon zest, creamy richness from the cream, and the perfect bakery-style golden top. They feel joyful, nostalgic, and just indulgent enough.

Recipe Overview

Prep Time: 15 minutes + chilling
Cook Time: 20–25 minutes
Total Time: about 45 minutes
Servings: 8 scones

What You’ll Love About This Recipe:

• Bakery-style texture with crisp edges and soft centers

• Sweet-tart raspberry flavor with bright lemon

• Simple, approachable ingredients

• Freezer-friendly for future mornings

• Perfect for brunch, showers, holidays, or cozy weekends

Ingredients

Scones

• 2 cups all-purpose flour

• ¼ cup granulated sugar

• 2½ tsp baking powder

• ½ tsp salt

• 1 tbsp lemon zest

• ½ cup cold unsalted butter, frozen and grated

• 1 cup frozen raspberries, tossed with 1 tbsp flour

• 1 large egg

• ⅔ cup heavy cream

• 1 tsp vanilla extract

• ½ tsp almond extract (optional but recommended)

Optional Lemon Glaze

• ¾ cup powdered sugar

• 1–2 tbsp fresh lemon juice

• Pinch of salt

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.

2. In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest.

3. Add the grated cold butter and gently toss to coat, leaving visible butter pieces.

4. Fold in raspberries carefully so they stay mostly whole.

5. In a separate bowl, whisk egg, heavy cream, vanilla, and almond extract.

6. Pour wet ingredients into dry and mix just until a shaggy dough forms. Do not overmix.

7. Turn dough onto a lightly floured surface. Pat into a rectangle about 1 inch thick.

8. Fold dough into thirds once, then gently pat back to 1 inch thick.

9. Cut into 8 wedges and transfer to the baking sheet.

10. Chill scones for 20–30 minutes.

11. Brush tops with heavy cream and sprinkle with coarse sugar.

12. Bake 20–25 minutes, until deeply golden and set.

13. Cool slightly before glazing or serving.

14. For glaze, whisk powdered sugar, lemon juice, and salt until smooth, then drizzle over cooled scones.

Baker’s Notes/Tips

• Ingredient swaps: You can use blueberries or blackberries instead of raspberries. If you don’t have almond extract, vanilla alone works beautifully.

• Fresh vs frozen fruit: Frozen berries are recommended because they bleed less and hold structure better.

• No coarse sugar? Regular sugar works, or skip it completely.

• Pan alternatives: A cast iron skillet works great for rustic wedges.

• Make-ahead: Shape and chill the scones overnight, then bake in the morning.

• Freezing: Freeze unbaked wedges on a tray, then store in a zip bag for up to 3 months. Bake straight from frozen, adding 2–3 extra minutes.

How I Would Eat It

Serve warm with a drizzle of glaze, a pat of butter, or a dollop of clotted cream. These pair perfectly with a latte, hot tea, or a cozy cup of coffee. For brunch spreads, serve alongside fresh berries, yogurt, or a fluffy egg bake for balance. And honestly… they’re dreamy eaten quietly at your kitchen table in the morning light.

A Note From Me

Baking scones like these reminds me that desserts aren’t just “treats”—they’re connection, warmth, and little reminders that joy belongs in everyday life. Recipes like this help me continue healing my relationship with desserts by letting them be something gentle, celebratory, and nourishing to the soul. Slowing down to bake reminds me that food can be grounding, comforting, and full of love.

Thank you for reading!

Here’s to finding softness in small moments and golden crumbs in every season. I’m grateful you’re baking with me.

Follow along on socials:

• Instagram: @macenowlin

• TikTok: @macenowlin

• Pinterest: @softandgolden

I love how the espresso and cocoa deepen the chocolate flavor, while the optional chocolate chips create melty pockets that make every bite feel special. These muffins are simple enough for a weekday breakfast but impressive enough for guests.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 27–32 minutes
Total Time: 42–47 minutes
Servings: 6–8 jumbo muffins

What You’ll Love About This Recipe:

• Rich, chocolatey flavor enhanced with espresso

• Bakery-style domed tops and tender crumb

• Optional chocolate chips for extra indulgence

• Easy to make at home with simple ingredients

Ingredients

• 2 cups all-purpose flour

• 1/2 cup unsweetened cocoa powder

• 1 tsp baking powder

• 1 tsp baking soda

• 2 tsp espresso powder

• 1/2 tsp salt

• 2/3 cup granulated sugar (increase to 3/4 cup if you like sweeter muffins)

• 1/2 cup unsalted butter, melted and slightly cooled

• 2 large eggs

• 1/2 cup milk

• 1/2 cup sour cream

• 1/4 cup hot water

• 2 tsp vanilla extract

• 1/2 cup chocolate chips (optional, for extra melty pockets)

Instructions

1. Prep Oven and Pan – Preheat oven to 425°F. Line a jumbo muffin tin (6–8 cups) with liners or grease generously.

2. Mix Dry Ingredients – In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, espresso powder, salt, and sugar.

3. Mix Wet Ingredients – In another bowl, whisk together eggs, milk, sour cream, melted butter, hot water, and vanilla until smooth.

4. Combine Wet and Dry – Pour wet ingredients into dry ingredients and fold gently just until combined. Batter should be slightly lumpy — do not overmix.

5. Add Chocolate Chips – Fold in chocolate chips if using.

6. Fill Muffin Cups – Divide batter evenly among jumbo muffin cups, filling about 2/3 full.

7. Optional Toppings – Sprinkle coarse sugar, chocolate chips, or a pinch of espresso powder on top.

8. Bake – Bake for 7 minutes at 425°F, then reduce oven to 350°F and continue baking for 20–25 minutes, rotating halfway through. Start checking at 25 minutes; a toothpick inserted in the center should come out clean or with a few moist crumbs.

9. Prevent Overbrowning – If tops brown too fast, loosely tent with foil for the last 5–10 minutes.

10. Cool – Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Baker’s Notes

• Room temperature eggs improve rise and texture.

• Fold, don’t mix — prevents tunnels and dense centers.

• Hot water blooms cocoa & espresso for deeper flavor.

• Don’t overfill — allows muffins to dome naturally without overflowing.

• Muffins can be stored in an airtight container at room temperature for 2–3 days or frozen for up to 2 months.

How I Would Eat It

• Pair with a creamy latte or a simple cup of coffee

• Slice in half and add a smear of butter for an indulgent breakfast

• Perfect with fresh berries or a drizzle of chocolate sauce

A Note From Me

Baking these muffins reminds me that even small moments, like enjoying a warm, chocolatey bite in the morning, can feel luxurious and grounding. Recipes like this teach me to slow down, appreciate texture and flavor, and connect with joy in the kitchen.

Thank you for reading!

Here’s to finding softness in small moments and golden crumbs in every season. I’m grateful you’re baking with me.

Follow along on socials:

• Instagram: @macenowlin

• TikTok: @macenowlin

• Pinterest: @softandgolden

What variation should I test next? Tell me how it turns out for you. What recipe do you want to see for next week’s drop?

The apple butter brings richness and spice, the filling melts into the dough, and the apple topping adds that gooey, golden, pie-style finish that makes every bite dreamy. These feel special without being fussy — like something you’d serve on holidays, crisp Sunday mornings, or any time the kitchen needs a little extra warmth.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 22–26 minutes
Total Time: 2 hours and 30 minutes (including rising)
Servings: 12 rolls

What You’ll Love About This Recipe:

• Ultra-soft, fluffy dough that bakes up pillowy and tender

• Real apple flavor (not artificial!) thanks to apple butter + sautéed apples

• Gooey, cozy cinnamon filling with warm fall spices

• Feels bakery-level special but totally doable at home

• Perfect for holidays, brunch, cozy mornings, or gifting

Ingredients

Dough

• 1/4 cup warm water (110°–115°)

• 1 package yeast (2 1/2 tsp)

• 1 cup warm milk (110°–115°)

• 1/3 cup sugar

• 1 teaspoon salt

• 1 egg

• 1 egg yolk

• 5 tablespoons butter, melted

• 2 tablespoons Greek yogurt

• 4–4 1/2 cups flour

Apple Butter Filling

• 1/2 cup apple butter

• 1/4 cup VERY soft butter

• 1/2 cup brown sugar

• 1 tbsp cinnamon

• 1 tbsp cornstarch or flour

Apple Topping

• 2 cups peeled, diced apples (small dice)

• 2 tbsp butter (or dairy-free substitute)

• 1/3 cup brown sugar

• 1 tsp cinnamon

• 1/4 tsp nutmeg

• Pinch of salt

• 1/2 cup apple butter

• 2–3 tbsp water or apple cider

• 1 tbsp cornstarch mixed with 1 tbsp cold water (slurry)

• 1 tsp vanilla

Instructions

Make the Dough

1. In a large bowl, combine the warm water and yeast. Let sit for 5 minutes until foamy.

2. Stir in the warm milk, sugar, salt, egg, egg yolk, melted butter, and Greek yogurt until combined.

3. Add 4 cups of flour and mix until a soft dough forms. If the dough is very sticky, add additional flour 1–2 tablespoons at a time, up to 4 1/2 cups total.

4. Knead the dough for 8–10 minutes (by hand or with a stand mixer) until smooth, soft, and slightly tacky.

5. Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1–1 1/2 hours, or until doubled in size.

Prepare the Apple Butter Filling

1. In a small bowl, mix together the apple butter, very soft butter, brown sugar, cinnamon, and cornstarch until a thick, spreadable paste forms. Set aside.

Assemble the Rolls

1. Punch down the risen dough and turn it out onto a lightly floured surface.

2. Roll into a large rectangle, about 12×18 inches.

3. Spread the apple butter filling evenly over the dough, leaving a 1/2-inch border.

4. Starting from the long side, roll tightly into a log. Slice into 12 equal rolls using a sharp knife or dental floss.

Second Rise

1. Arrange rolls in a greased 9×13 baking dish.

2. Cover and let rise 30–45 minutes, until puffy.

Make the Apple Topping

1. Melt butter in a saucepan over medium heat.

2. Add apples, brown sugar, cinnamon, nutmeg, and salt. Cook 5–7 minutes until apples soften.

3. Stir in apple butter and water/apple cider.

4. Add cornstarch slurry and simmer 1–2 minutes until thick and glossy.

5. Remove from heat and stir in vanilla.

Bake

1. Preheat oven to 350°F.

2. Bake rolls 22–26 minutes until lightly golden and set in the center.

Finish & Serve

1. Spoon warm apple topping generously over baked rolls.

2. Serve warm and enjoy every cozy bite.

Baker’s Notes/Tips

• Ingredient Swaps:

  • Dairy-free? Use plant milk + vegan butter + dairy-free yogurt.

  • No apple butter? Use thick applesauce + extra cinnamon + a splash of molasses.

• Pan Alternatives:

  • 9×13 works best, but two 9-inch round pans also work great.

• Make-Ahead:

  • Assemble, cover, and refrigerate overnight. Let sit at room temp 45–60 minutes, then bake.

• Freezing:

  • Freeze baked rolls (without topping). Thaw, warm, and top fresh.

• Storage:

  • Best day-of but keep covered 2–3 days. Warm before serving.

How I Would Eat It

• Slightly warm so the centers stay gooey

• With a latte, hot cider, or cozy cup of tea

• With a scoop of vanilla ice cream for dessert vibes

• On your prettiest plate with soft morning light for the perfect photo

A Note From Me

Desserts like this used to feel “too much” for me — too indulgent, too heavy, too complicated. Learning to bake recipes like these has taught me that desserts aren’t something to fear; they’re something to experience.

These cinnamon rolls remind me that food can be joyful, grounding, emotional, and nostalgic… all at once. Baking slows me down, brings warmth into my kitchen, and helps me reconnect with softness — both in my dough and in myself.

Thank you for reading!

Here’s to finding softness in small moments and golden crumbs in every season. I’m grateful you’re baking with me.

Follow along on socials:

• Instagram: @macenowlin

• TikTok: @macenowlin

• Pinterest: @softandgolden

I wanted something that felt like a mug of hot cocoa on a cold night — comforting, nostalgic, and unapologetically indulgent — but still intentional. Something you’d make when the lights are low, the kitchen is warm, and you’re craving a dessert that feels like a hug.

The inspiration came from winter evenings growing up: peppermint hot cocoa, sticky marshmallow foam on top, and chocolate so rich it felt almost ceremonial. I wanted to translate that into a brownie that tastes like hot cocoa — deeply chocolatey, soft-centered, and cozy — then finish it with a peppermint marshmallow topping that melts into the top like snow settling into warmth.

What makes these special is the contrast: dense, fudgy brownies paired with a light, pillowy topping that toasts just enough to feel nostalgic. It’s not just a brownie with marshmallows — it’s a full winter moment in dessert form.

Recipe Overview

Prep Time: 20 minutes

Cook Time: 30-35 minutes

Total Time: 55 minutes

Servings: 16 brownies

What You’ll Love About This Recipe:

• Deep, hot-cocoa-style chocolate flavor

• Fudgy centers with soft edges

• A marshmallow topping that melts and lightly toasts

• Perfect balance of rich chocolate + refreshing peppermint

• Feels festive without being complicated

Ingredients

Brownies:

• 1 cup butter

• 1 cup chocolate bar/chips

• 1 1/2 cup sugar

• 4 eggs

• 2 tsp vanilla

• 1 cup flour

• 1 tsp salt

• 1 cup chocolate chips (to stir in)

Peppermint Marshmallow Topping:

• 1 cup mini marshmallows

• 1 tbsp heavy cream

• 1 1/2 cup cold heavy cream

• 1/4 cup powdered sugar

• 1/2 tsp peppermint extract

• 1 tsp vanilla

• pinch of salt

Instructions

Brownies:

1. Preheat your oven to 350°F. Line a 9-inch pan with parchment paper, leaving some overhang for easy removal, and lightly grease.

2. In a saucepan over low heat (or a microwave-safe bowl), melt the butter and 1 cup chocolate together, stirring until smooth. Remove from heat and let cool slightly.

3. Whisk the sugar into the warm chocolate mixture until fully combined. Add the eggs one at a time, whisking well after each addition until the batter looks glossy and smooth. Stir in the vanilla.

4. Gently fold in the flour and salt just until no dry streaks remain. Do not overmix. Fold in the remaining 1 cup chocolate chips.

5. Pour the batter into the prepared pan and spread evenly. Bake for 45 minutes to an hour, or until the edges are set and a toothpick inserted in the center comes out with moist crumbs.

6. Let the brownies cool completely in the pan.

Peppermint Marshmallow Topping:

1. To make the peppermint marshmallow topping, add the mini marshmallows and 1 tablespoon heavy cream to a saucepan over low heat. Stir constantly until the marshmallows are fully melted and smooth. Remove from heat and allow to cool to room temperature.

2. In a mixing bowl, whip the cold heavy cream until soft peaks form. Add the powdered sugar, peppermint extract, vanilla, and salt, and continue whipping until medium peaks form.

3. Gently fold the cooled marshmallow mixture into the whipped cream until fully combined and fluffy.

4. Spread the topping evenly over the cooled brownies. Chill in the refrigerator for at least 30–60 minutes to set before slicing and serving.

Baker’s Notes

• Chocolate matters: Use a good-quality chocolate bar for the richest cocoa flavor.

• Peppermint goes a long way: Start light — too much extract can overpower the brownie.

• Pan swaps: An 8x8 will give you thicker brownies; a 9x13 will be thinner and more shareable.

• Storage: Store covered at room temperature for 2 days or refrigerated for up to 5.

• Make-ahead: Brownies can be baked a day ahead; add marshmallows the day of serving.

• Freezing: Freeze brownies without marshmallow topping for best texture.

A Note From Me

This recipe reminded me that desserts don’t have to be earned or justified — they can simply exist to bring comfort.

For a long time, I struggled with letting desserts be soft and joyful. Baking felt transactional. But recipes like this one help me practice presence instead of perfection. These brownies taught me that joy can be layered — rich and light, warm and refreshing, grounded and playful all at once.

Baking grounds me because it asks me to slow down. To stir. To wait. To trust that warmth will transform something simple into something nourishing.

Thank you for reading!

Here’s to finding softness in small moments and golden crumbs in every season. I’m grateful you’re baking with me.

Follow along on socials:

• Instagram: @macenowlin

• TikTok: @macenowlin

• Pinterest: @softandgolden

They’re finished with a creamy, not-too-sweet spreadable frosting that adds the perfect touch of softness without overpowering the cookie.

Simple, nostalgic, and irresistibly delicious, these cookies are made for birthdays, holidays, or anytime you want a little bit of comfort.

Recipe Overview

Servings: 16 cookies

Prep Time: 15-20 minutes

Cook Time: 9-12 minutes

Total Time: 30-35 minutes

What You’ll Love About This Recipe:

• Soft & pillowy texture

• Not too sweet frosting

• Simple, nostalgic flavors

• Easy to make

• Perfect for decorating

Ingredients

Sugar Cookie

• 1 cup butter, softened

• 1 1/2 cup sugar

• 2 eggs

• 1 tbsp vanilla

• 3 cups flour

• 1 tsp baking soda

• 2 tsp cornstarch

• 1 tsp salt

Buttercream Frosting

• 1 cup butter, softened

• 6 cups powdered sugar

• 6 tbsp heavy cream or milk

• 4 tsp vanilla

• 2 tsp cake batter extract (optional)

• pinch of salt

Instructions

Make the Cookies

1. Preheat your oven to 350°F and line baking sheets with parchment paper.

2. In a large mixing bowl, cream together the softened butter and sugar for 2–3 minutes until light and fluffy.

3. Add the eggs and vanilla, mixing until smooth.

4. Add the flour, baking soda, cornstarch, and salt. Mix on low until a soft dough forms.

5. Scoop the dough into balls (about 2–3 tablespoons each) and place on your prepared baking sheets, leaving space for spreading.

6. Bake for 9–12 minutes, or until the edges look set and the centers look slightly underdone—this keeps them soft.

7. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

   

Make the Frosting

1. In a large bowl or stand mixer, beat the softened butter until creamy—about 1 minute.

2. Add 2 cups of powdered sugar and mix until combined.

3. Add the heavy cream (or milk), vanilla, and cake batter extract if using.

4. Add the remaining powdered sugar gradually, mixing until light and fluffy.

5. Add a pinch of salt to balance the sweetness. Beat for 1–2 minutes for an extra fluffy frosting.

Assemble

1. Once the cookies are fully cooled, use a small offset spatula or butter knife to spread a generous layer of frosting on each cookie.

2. Add sprinkles or a dusting of sugar if desired.

3. Store in an airtight container at room temp for 1–2 days, or refrigerate for longer storage.

Baker’s Notes/Tips

• Softness tip: Underbake slightly—the centers should look pale and soft when you pull them out. They’ll finish setting as they cool.

• Flavor boost: Add 1–2 teaspoons almond extract or cake batter extract to the cookie dough for a bakery-style flavor.

• No spread control: If your cookies spread too much, chill the dough for 20–30 minutes before baking.

• Frosting consistency: Add more powdered sugar for thicker frosting or more cream for a silkier spread-on frosting.

• Make-ahead: Cookies can be baked a day ahead. Frost right before serving for the freshest texture.

• Storage: Store frosted cookies in an airtight container for 2–3 days or refrigerate up to 5 days.

A Note From Me

These sugar cookies are one of those recipes that remind me why I love baking so much. They’re simple, nostalgic, and the kind of treat that just makes people smile.

Bake them, share them, enjoy them… and don’t forget to sneak one off the cooling rack!

Thank you for reading!

Here’s to finding softness in small moments and golden crumbs in every season. I’m grateful you’re baking with me.

Follow along on socials:

• Instagram: @macenowlin

• TikTok: @macenowlin

• Pinterest: @softandgolden