cookie butter Swiss meringue buttercream.

Vanilla Cake Layers

This absurdly delicious vanilla cake is soft and pillowy, moist and buttery, perfectly sweetened, and infused with delicate vanilla flavor. It strikes the ideal balance between a light sponge cake and a rich butter cake, without being dry or dense, thanks to a few key ingredients:

• Cake flour – Cake flour is extra finely milled flour with very low protein content. This means less gluten formation and an ultra soft, tender, delicate, melt-in-your-mouth crumb. You may sub all-purpose flour in the recipe, but the cake will be somewhat denser.
• Butter + oil – While butter lends the richest flavor and that indulgent, melt-in-your-mouth texture, oil-based cakes are spongier, puffier, and extra moist, especially when chilled. A combination creates the best of both worlds in this recipe. For the butter, Irish butter (Kerrygold) tends to have the most richness and depth of flavor.
• Whole eggs + additional egg whites – Whole eggs provide structure and richness, while extra egg whites keep the cake fluffy and light.
• Buttermilk – Buttermilk has several important purposes in the cake. (1) The acid reacts with baking soda to create extra airiness and puffiness during baking. (2) It makes the cake crumb extra moist. (3) It adds complexity to the flavor (without an acidic taste because it’s balanced with baking soda). Be sure to use full-fat buttermilk.
• Sour cream – Sour cream acts similar to buttermilk in many ways, but it goes further to thicken the batter and add extra moisture and richness. Also make sure it’s full-fat.
• Baking powder + baking soda – The addition of baking soda is important to balance the acidity and maximize the effects of buttermilk on the taste and texture of the cake.

Cookie Butter Swiss Meringue Buttercream

If you consider yourself “not a big frosting person,” you’re not special. For most people, American buttercream and store-bought cake frosting are too sweet and heavy to eat on their own. What you need is a silky, creamy, light & fluffy buttercream with balanced sweetness and richness, like this heavenly cookie butter Swiss meringue buttercream. This one I can (and do) eat with a spoon. 

Start by making a classic Swiss meringue buttercream:

1. Whisk egg whites and granulated sugar over a double broiler about 5 minutes, until dissolved.
2. Continue whipping into a meringue with stiff peaks, until the bowl is cool to the touch.
3. Gradually add cubes of softened but cool butter and mix until smooth.

Then, add in smooth Biscoff cookie butter and vanilla extract, and mix until smooth. Finish by stirring the buttercream by hand with a silicone or wooden spoon to remove excess air and create an even texture.

Vanilla Bean Whipped White Chocolate Ganache

It’s tempting just to fill your cakes with more buttercream, but a special filling can work magic in a layer cake. The filling is your chance to add contrasting textures, combine yummy flavors, and balance out the sweetness and heaviness of the frosting. It’s what makes a layer cake worthwhile, in my opinion.

This vanilla bean whipped white chocolate ganache has the perfect luscious, light and creamy, whipped, fluffy texture for layering between cakes. It contrasts beautifully with the soft buttery cake, crunchy thick cookie butter, and velvety buttercream. Pure white chocolate brings a rich, decadent mouthfeel, while the extra cream and whipping method keep it light and fluffy. You really can eat it by the spoonful. I prefer whipped ganache over whipped cream as a filling because the whipped ganache is thick enough to hold up the cakes, allows you to make tall layers, and tastes more luxurious. White chocolate makes it delicately sweet, and this version has a rich vanilla bean flavor from the addition of vanilla bean paste (rather than extract). 

To make the whipped white chocolate ganache, you essentially make a standard white chocolate ganache, stir in extra heavy cream, chill it, then whip it to stiff peaks. With the vanilla bean paste mixed in, that’s just three ingredients.

Building the Cake

It goes like this:

1) After baking, wrap and chill the cakes in the fridge for at least 2-3 hours, up to overnight.

2) Trim the tops of the cakes to form even layers. This also exposes the sponge so it can soak in extra moisture.

3) Spread a layer of crunchy Biscoff cookie butter over one of the cakes. If you only have creamy cookie butter, I recommend topping it with crumbled Biscoff cookies for added texture.

4) Pipe a ring of buttercream around the edge of the cake. This is really important for structure and keeping the filling inside.

5) Dollop whipped white chocolate ganache inside the buttercream ring. Use a spatula or back of a spoon to even it out.

6) Frost the top and sides of the cake with cookie butter Swiss meringue buttercream.

7) Decorate with Biscoff cookies (shown here with the vanilla cream sandwich cookies) or however you’d like.

8) In my opinion, this cake is best eaten at room temperature (or just slightly cooler than room temp), when the frosting and filling are the softest and most luxurious. If you’re not eating right away, cover and store in the refrigerator to keep it fresh. Set out a couple hours before planning to eat to let it soften. 

9) To save leftover cake, I like to cut it into individual slices, wrap each slice in plastic wrap, seal a few pieces in a zip-top bag, and freeze it. It lasts about 3 months and thaws out beautifully for a fresh-tasting piece of cake whenever you like.

Tender vanilla cake layers filled with creamy vanilla bean whipped white chocolate ganache and crunchy Biscoff cookie butter, all covered in the silkiest, smoothest, dreamiest cookie butter Swiss meringue buttercream.

Slightly more involved than a bottle of store-bought dressing, package of croutons, and bag of lettuce? Sure. But I promise this comes together really easily…

• Most of the ingredients are staples, which I recommend keeping on-hand anyway (like a batch of pickled red onion)
• The dressing is just a one-bowl, mix-it-together deal (no egg yolks)
• Freshly sliced deli turkey and pre-cooked turkey bacon come in really clutch if you’re not looking to heat up the stove.
• Finally, it just takes a couple minutes in the toaster oven (or oven broiler) to toast up fresh cubed sourdough, and you can slice the rest of the loaf for sandwiches or toast thick slices for saucy dinners.

All in all, the little extra pizzaz that goes into this Caesar is 1000% worth it. You’ll see.

Salad Breakdown

• Romaine or green leaf lettuce, chopped
• Fennel bulb, thinly sliced 
• Ripe avocado, sliced
• Pickled red onions – Make a batch and use them on everything!
• Fresh sweet corn, sliced off the cob
• Sliced roasted deli turkey – May sub grilled chicken, rotisserie chicken, or your favorite protein.
• Crispy bacon – For convenience, try pre-cooked turkey or chicken bacon (nitrate-free), toasted in the toaster oven or on the stovetop until crispy.
• Fresh sourdough or other crusty loaf, sliced into small cubes and toasted
• Fresh chives, parsley, and/or tarragon
• Parmigiano-Reggiano, finely shredded from a block

Miso Caesar Dressing

This special adaptation of traditional Caesar dressing is tangy, nutty, salty, savory, creamy, bright, funky, and loaded with rich umami flavor. Plus, it comes together instantly and is easily adaptable. No egg yolks involved.

• Parmigiano-Reggiano, finely shredded
• Garlic clove, minced
• Plain Greek yogurt
• Mayo
• Dijon
• Olive oil
• Apple cider vinegar
• Fresh lemon juice
• White miso paste
• Anchovy paste – The salty-savory flavor really does contribute to the iconic taste of Caesar (without tasting fishy). However, if you must leave it out, the miso in this recipe can carry the umami element.

Pictured on the side are Late July chips, Mexican Street Corn flavor, and hunks of cantaloupe.

Roasted turkey, crispy bacon, fresh sweet corn and fennel, tangy pickled onion, avocado, toasty sourdough, bright herbs and crisp greens with a thick & creamy homemade garlic parmesan miso Caesar dressing. An elevated, outrageously flavorful, extra crunchy, super satisfying take on the classic.

This strawberry crunch salad celebrates spring’s best produce while being super satisfying, filling, flavorful, and mouthwateringly delicious. It’s all at once fresh and crunchy, sweet and juicy, meaty and savory, herbaceous and bright, creamy, saucy, nutty, and tangy. Love in every bite.

The Salad

• Chopped greens – Green leaf lettuce or a mix of baby greens and crunchy lettuces
• Fresh strawberries – Peak season berries should be very sweet, juicy, and deep red.
• Fennel bulb – sliced very thin
• Leeks – white and light green parts, sliced and chopped
• Avocado – ripe, sliced thin
• Pickled red onion – You can sub raw sliced red onion if you prefer, but these pickled red onions are really easy and highly recommended!
• Sliced roasted turkey or grilled chicken – For deli turkey, go for the freshly sliced, nitrite-free stuff from the deli section over pre-packaged sliced turkey. The taste and texture is 100% worth it. You may also grill chicken breast tenderloins on the stovetop with salt, pepper, and a little olive oil about 3-5 minutes per side, or until cooked through. Rest 5-10 minutes before tearing or chopping.
• Bacon – For a quick and healthy option, I use precooked turkey or chicken bacon and toast it in the toaster oven for a few minutes to crisp it up.
• Gorgonzola dolce – This is the sweetest, creamiest variety of blue cheese, and the robust flavor balances the sweet and savory elements of this salad beautifully. Alternatively, you can sub goat cheese (such as honey chèvre) or feta.
• Toasted walnuts – Toss several walnut halves with sea salt, Aleppo pepper (vs. cayenne for an extra kick), and honey. Then, toast in the toaster oven or a skillet until lightly browned and fragrant.
• Basil pesto – Add on a few dollops for an extra burst of flavor. Store-bought or homemade.

Honey Balsamic Dressing

• Dijon – Grainy or smooth.
• Aged balsamic vinegar – Quality aged balsamic should be thick, sweet, and rich and complex in flavor.
• Extra virgin olive oil
• Honey
• Fresh lemon juice – Add a sprinkle of lemon zest for an extra burst of flavor.
• Sea salt
• Black pepper

It comes together in seconds and couldn’t be easier or more delicious.

Fresh juicy strawberries, crisp greens, fennel and leeks, pickled red onion, ripe avocado, roast turkey and crispy bacon, creamy gorgonzola, sweet & spicy toasted walnuts, basil pesto, and homemade honey balsamic dressing. Aka the best of spring loaded up in the ultimate flavorful and satisfying salad.

The soup has a delicate medley of flavors from sweet leeks, earthy potatoes and beans, garlic, bright herbs, fresh lemon, and rich, slightly tangy creme fraiche. Top it off with bacon or pancetta for the perfect crispy, salty and smokey enhancement.

The Ingredients

• Pancetta, bacon, or turkey bacon – Totally optional, but it adds a nice crispy, salty contrast to the creamy vegetable soup. If using, you’ll cook the meat in your Dutch oven first to take advantage of all those umami-rich browned bits left behind for the soup.
• Butter or olive oil – Whichever you prefer for cooking the leek. I personally like to add a buttery flavor with these ingredients.
• Fresh leek – Leek is an allium (related to onion, garlic, chive, scallion) with a mild, slightly sweet onion-like flavor, although far less pungent than its popular cousins. Leeks are typically harvested in spring, and they’re actually one of my favorite spring vegetables. The best parts to eat are the white and light green parts of the stem, which can be sautéed, braised, roasted, or eaten raw. 
• Fresh garlic
• Baby gold potatoes – These have a buttery, subtly sweet flavor and velvety texture that’s perfect for blending into soup. 
• Sea salt and black pepper – Make sure to taste at the end and adjust as needed.
• Low sodium broth  – If using broth with added salt, make sure to reduce the amount of sea salt you add accordingly. 
• White beans – Not a traditional component of classic potato-leek soup, but I love the heartiness they add to this recipe. They blend seamlessly with the potatoes to help thicken the soup without overpowering any aspect of it. I use canned cannellini beans for convenience. If starting with dry beans, make sure they are cooked until tender before adding them to the soup.  
• Creme fraiche – Creme fraiche is a thick, tangy cultured cream. It’s similar to sour cream, but with a milder, richer flavor, less acidity, and higher fat content, meaning it won’t curdle when added to heat like sour cream will. Thus, creme fraiche is ideal for adding creaminess to hot soups and sauces. In a pinch, you can substitute full-fat plain Greek yogurt, but make sure to stir it in at the end after turning off the heat (as it will separate at high heat/boiling temperatures), and keep it mind it won’t be quite as creamy. I would not sub sour cream here because the flavor would be too sour and it would likely curdle. (Sour cream is usually a good substitute only in cold savory recipes.)
• Fresh chives and parsley
• Fresh lemon juice

The Method

Start by cooking the pancetta or bacon on all sides until crispy, then removing it from the pan. Set aside to use as a topper when serving. Wipe out excess grease if using a fattier bacon. Then cook the leeks in butter or olive oil until softened (about 10 minutes) and garlic until fragrant. 

Stir in the potatoes, then deglaze the pot with broth or white wine, scraping up the yummy browned bits from the bottom.

Stir in salt, pepper, broth, and beans. Bring to a boil, cover, and reduce to a simmer. Let the soup cook about 25 minutes, or until the potatoes are fork-tender. 

You have 2 options for blending:

• Immersion blender – Place the immersion blender directly in the pot and purée until smooth. 
• Blender – Use a large ladle to transfer soup to a blender, and purée until smooth. I like to leave about 1/4 of the soup unblended for some hunks of potato and beans in the final product. Return blended soup to the pot and stir.

Finally, stir in creme fraiche, parsley, chives, and a splash of lemon. Don’t forget to taste and adjust salt and pepper as needed. I usually add extra coarse ground sea salt at the end. Divide into bowls and top with the crispy pancetta or bacon torn into small pieces. 

Serve with warm crusty bread or lightly toasted naan.

This light, creamy, and satisfying twist on classic potato leek soup features wholesome white beans and crispy bacon or pancetta. It's blended to silky-smooth perfection and finished with creme fraiche, lemon, and bright herbs.

Nutrition information below is calculated using 2 slices (2 oz raw) turkey bacon.

What blows my mind is that a process so minimal (just topping with oil and honey and cooking for 10 minutes) can transform the flavor so magically. It doesn’t just taste like warmed up feta! The honey balances out the acidity and creates a more mellow, pleasant flavor profile, and the feta softens just enough to easily cut and smear while still retaining a crumbly texture.

Ingredients

Because of the simplicity of this dish, the quality of your ingredients is really important for the taste. You’ll need:

• Block of Greek feta
• High quality extra virgin olive oil
• Honey
• Freshly cracked black pepper or Aleppo pepper flakes for a touch of sweet heat
• Fresh thyme leaves or chopped fresh mint

Method

It’s almost too easy. 

1. Pat the feta dry. (I wrap it in a paper towel while the oven is preheating to remove any excess moisture.)
2. Place in a lightly oiled baking dish and cover with olive oil.
3. Bake at 400ºF for 8-10 minutes, until just softened.
4. Cover with honey.
5. Broil 2-3 minutes to caramelize the sugars.
6. Top with pepper and herbs.

Serving Suggestions

Use a cheese knife to spread the warm baked feta on bread or crackers. I recommend:

• Stonefire naan crisps
• Toasted naan or pita
• Crusty bread like sourdough or ciabatta, warmed/lightly toasted
• Freshly baked focaccia 

Honey baked feta with toasty bread/crackers is beautiful served:

• as an appetizer for a dinner party
• alongside charcuterie, fruits, other cheeses, etc.
• as part of a brunch spread with an egg dish (deviled eggs, frittata, baked egg dish, eggs benedict, etc.), ham or bacon, roasted vegetables (such as carrots with tahini), fruit, and sweet rolls (such as London fog buns, blueberry cinnamon rolls, or orange rolls)

Quality feta, olive oil, honey, herbs, pepper, and 15 minutes are all you need to make this sophisticated, comforting, crowd-pleasing, unbelievably delicious baked appetizer.

Ingredient Breakdown

For maximal flavor, each ingredient really matters. I try to avoid insisting on super-specific or uncommon ingredients in my recipes, but I will point out some of the details that take this sandwich to the next level. Of course, there are plenty of substitutions that will still taste great.

• Bread – An onion bagel or everything bagel is my favorite for this sandwich. Make it thin by slicing a bagel half through the center with a bread knife. With a thinner bagel, it’s easy to toast the sandwich in the skillet and heat it all the way through. If using a whole bagel, I recommend placing the sandwich open-faced in the toaster oven to melt the cheese. If you don’t have any bagels, you can definitely sub a bun or 2 slices of crusty bread like sourdough.
• Egg – Splurge on organic pasture-raised Heritage eggs for the deepest amber yolk, richest flavor, creamiest texture, and best nutrient profile. I save these eggs for recipes in which the egg is the star of the show (like this one).
• Ham – Look for nitrate/nitrite-free, freshly sliced black forest ham from your deli. You can also sub prosciutto, bacon, turkey bacon, or another thin salty meat that crisps up well. Make the ham or prosciutto crispy by tearing it into pieces and quickly pan-searing it over medium heat or toasting/broiling it in the toaster oven until lightly browned, crisp, and shriveled at the edges. 
• Cheese – My favorite on this sandwich is sharp to extra sharp, aged, or smoked yellow cheddar. Importantly, buy the block and slice it yourself for the best flavor and meltability.
• Tomatoes – Roasted sweet cherry tomatoes make the sandwich in my opinion. These Sugar Bombs or Flavor Bombs are the sweetest, most flavorful and delicious tomatoes I’ve ever found outside Sicily. By roasting them, you concentrate the flavor even further, so you can load all that yumminess onto the sandwich without making it soggy. Thinly slice a few cherry tomatoes length-wise into quarters, lie them flat on a piece of foil brushed with a little olive oil, sprinkle with coarse sea salt and ground black pepper, and broil or toast them until shriveled and lightly charred at the edges. This takes about 15 minutes in my toaster oven. 
• Pickled red onion – Make a batch to keep on-hand! It’s too easy and the payoff is too great. Pickled onions bring out a pop of flavor in sandwiches, salads, and bowls, and they’ll make you never want to eat raw onion again. Here is a super simple formula to get you started. No cooking or special tools required. 
• Peppadew peppers – They’re sweet and tangy with the perfect little touch of heat. Look for them at the olive bar at your grocery store, or buy them jarred.
• Avocado – Ripe mashed avocado makes a perfect spread for this sandwich.
• Seasoning – You can use your favorite all-purpose seasoning, seasoned salt, or spice rub for eggs. I want to shout out this Pizza Seasoning Spice Blend from the Spice & Tea Exchange because it tastes outrageous on this sandwich. It has a zesty, salty, nostalgic flavor with tomato, cheddar cheese, pizza herbs, garlic, onion, paprika, and pepper. 

Method

1. For a thin bagel, slice one half of a large bagel in half down the center, as pictured here. With thinner bread, the sandwich will easily toast and melt all the way through when grilling it on the stovetop. If using a whole bagel, I recommend toasting it open-faced to melt the cheese before closing the sandwich. Alternatively, prep 2 slices of soft crusty bread or a burger bun. 
2. Tear the ham into pieces and char in a skillet or in the toaster oven. Thinly slice the tomatoes, sprinkle with salt and pepper, and toast or broil until shriveled.
3. On one slice of bagel, mash the avocado and sprinkle with seasoning. Top with ham. (If using a thick bagel or bun, place cheese on the top half, and place both halves face-up in the toaster oven or under the broiler. Heat until cheese is melted.)
4. Add butter to a skillet, heat over medium until butter is melted, and swirl the pan to coat. (I think you get the best flavor cooking eggs in butter!) Fry the egg on one side just until the white starts to set, then gently flip and continue cooking about 30 seconds longer. The white should be cooked, and the yolk should be thickened but still runny. To make the egg fit evenly on the bagel (so the yolk doesn’t fall through the hole or explode when you close the sandwich), use a knife to knick the yolk near the end of cooking, and gently press down to let some of the yolk ooze out over the white until relatively flat. Place the egg on top of the bottom bagel over the ham.
5. Add cheese, chopped peppadews, pickled onion, and roasted tomatoes. Close the sandwich and place back on the hot greased skillet. Gently press down with a spatula and toast on each side until crispy and the cheese is melted. 

Crispy ham, sweet roasted cherry tomatoes, melty sharp cheddar, mashed & seasoned avocado, sweet & spicy peppadew peppers, tangy pickled red onion, and an oozy fried egg sandwiched on a thin onion bagel and grilled until hot and toasty.

The recipe starts with my tried and true whole grain buttermilk waffle formula. The inside is extra thick, soft, moist, and hearty–not unlike the inside of a thick custardy French toast–while the outside is crisp and toasty. They are 100% whole grain with filling protein and fiber, but with a lighter taste and fluffier crumb thanks to whole wheat pastry flour. 

The gingerbread version featured here is infused with warm gingerbread spices, molasses, bright orange zest, and deep dark chocolate for a full flavor experience. Drizzled over the top is a simple blend of mascarpone (or cream cheese), pure maple syrup, vanilla bean, and cinnamon. The result feels elevated and luxurious, yet wholesome and not overly sweet. It truly is a delicious, healthy breakfast meant for everyday enjoyment, not a dessert in disguise.

Batter

There are a few (not so) secret ingredients and techniques that make these waffles unique. I love how the texture comes out extra thick, soft, fluffy, and moist in the center thanks to the applesauce, buttermilk, and whipped egg white. As much as I respect a light, crispy waffle with an airy center, there’s something about the spongier crumb that’s so hearty and satisfying for breakfast. Here’s what you’ll need:

• Unsweetened applesauce – Unconventional, yes, but it helps thicken the batter while adding moisture.
• Buttermilk – Essential for taste, rise, and texture. For best results, choose a thick, full-fat buttermilk.
• Neutral oil – Almond, avocado, melted refined coconut oil, etc.
• Vanilla extract
• Sweetener – The waffles are kept low in sugar with a natural sugar substitute like stevia. If substituting an equivalent amount of granulated sugar, reduce the applesauce by about 1/2 Tbsp to account for the added volume and moisture from the sugar.
• Salt
• Gingerbread spices: ginger, cinnamon, nutmeg, and cloves
• Unsulphured molasses – Use light molasses (the sweetest type) or dark molasses (thicker and more robust), but not blackstrap because it is too bitter. Molasses is what gives gingerbread its signature rich brown color, chewiness, and full-bodied flavor.
• Freshly grated orange zest – A little goes a long way for a pop of bright citrusy flavor against the warm spices and bitter dark chocolate and molasses. Would not skip this!
• Whole wheat pastry flour (or white whole wheat flour) – White wheat has a milder flavor and lends a softer, fluffier texture than typical hard red wheat, while delivering the nutritional benefits of 100% whole grains.
• Cornstarch – Another secret to help lighten the batter.
• Baking powder and baking soda – You need both because of the acid from the buttermilk. 
• Egg white – Another secret! Whip it to firm peaks and fold it into the mixed batter for the most voluminous waffle.
• Dark chocolate chips – Mix into the batter, sprinkle on top, or both!

Method

These waffles come together really quickly and don’t require any special skills. Just a few tips for the best results:

1. Evenly mix the batter: To make sure everything is evenly combined without over-mixing the flour into the batter, you should theoretically whisk all your dry ingredients first. But, if you’re like me and want the fewest steps and fewest bowls possible, you can cheat by (1) mixing the wet ingredients together (except the egg white), (2) whisking the sweetener, salt, and spices in with the wet mixture until evenly combined, then (3) adding the flour, cornstarch, baking soda, and baking powder, and stirring just until combined. The whipped egg white and chocolate chips are folded in last.
2. Whip the egg white: This is important! It takes less than 60 seconds to whip the egg whites to firm peaks, and this is what gives you the fluffiest, most voluminous batter. You’re essentially denaturing egg white proteins so they coat and stabilize air bubbles. Magic. I use my handheld electric mixer with the whisk attachment, so it’s almost effortless.
3. Cook the waffle: I use a Breville classic round waffle maker with a non-stick coating. Refer to your specific waffle maker for greasing and preheating instructions. As our goal is to make a really thick waffle, set the waffle maker to a darker setting (I use 5 out of 6) to make sure it cooks all the way through. Also, for the thickest waffle possible, go ahead and fill the whole griddle, then lower the top very very gradually, giving the batter a minute to set up so it doesn’t run out over the sides. (If you fill up the griddle then smash the top down on it, you’ll inevitably end up with a mess.)
4. Cool +/- re-toast: Transfer the waffle to a wire rack to cool for a minute before plating (to avoid condensation on the plate, which can make the waffle soggy). Conveniently, I usually set the waffle on the wire rack of my toaster oven, then I can toast the waffle for 1-2 minutes until crispy just before serving as needed. 
5. Prep the toppings: The maple mascarpone/cream cheese is so simple it should be illegal. Just mix together mascarpone (or softened cream cheese), maple syrup, cinnamon, and vanilla. It’s mildly sweet, luscious but light, and completely delectable. If desired, you can also top with more chocolate chips and/or toasted pecans.

Toppings

The maple mascarpone/cream cheese is so simple it should be illegal. It’s mildly sweet, luscious but light, and completely delectable. Just mix together mascarpone (or softened cream cheese), maple syrup, cinnamon, and vanilla. If you’re able to get some, this is a situation where vanilla bean paste (rather than extract) has a chance to shine through and make a big difference in flavor. 

If desired, you can also top with more chocolate chips and/or toasted pecans.

Thick & hearty whole grain buttermilk waffles loaded with warm gingerbread spices, dark chocolate chips, and topped with a light & creamy vanilla bean maple mascarpone glaze.

Nutrition information below is calculated for the waffle alone (with chocolate chips), not including any toppings.

1. an indulgent, gooey homemade cinnamon roll
2. bright, seasonal winter citrus
3. a beautiful aesthetic
4. scratch method that’s family-friendly, satisfying, and nearly fool-proof
5. overnight method with no hands-on time in the morning
6. irresistible aroma to fill the home

Thus, to me these are “Christmas Morning Orange Rolls” in every sense.

This recipe is a simple adaptation of my brioche cinnamon roll recipe, so you can easily make adjustments to create different flavors from the same batch of dough. For instance, I like to use half the dough for orange rolls and half for chocolate rolls (like chocolate mocha or chocolate hazelnut & fig…recipes to come). I’m also not opposed to adding shaved dark chocolate on top of the orange marmalade filling to make a chocolate orange roll. All that said, there’s something extra special about the simple orange roll that’s hard to replace… even for a chocoholic like myself.

The Brioche Dough

This is my go-to, tried and true brioche dough recipe that serves as the basis for nearly all of my cinnamon roll spin-offs (i.e. London Fog Buns, Blueberry Cinnamon Rolls). The one Christmasy twist in this recipe is the option to substitute eggnog for some of the whole milk. I definitely recommend it for extra richness and as a great way to use up leftover eggnog, but if you don’t have any eggnog on hand, it’s certainly not necessary.

For the brioche dough, you’ll need:

• whole milk +/- full fat eggnog (optional), warmed to about 110ºF 
• instant yeast
• granulated sugar
• an egg + a yolk, at room temp
• unsalted butter, melted and cooled
• fine sea salt
• bread flour

Note that I use bread flour instead of all-purpose flour because the higher protein content allows for more gluten formation, meaning stronger, stretchier dough. The result is taller, airier, fluffier rolls. You’ll know what I mean when you see the rolls puff up like magic and try to crawl out of the pan. Gluten is also how you get that super satisfying stretch when you pull apart a freshly baked roll. 

In this recipe, kneading the dough is crucial for gluten development–thus optimal dough strength and chew. But don’t fear this step! All you need a hand-held electric mixer or stand mixer with a dough hook, and it will do all the work for you in just 7-8 minutes. Then you just plop the dough ball into a greased bowl, cover, and let it rise in a warm spot.

The Orange Filling

After rolling out the dough, you’ll slather on the filling:

• unsalted butter, softened to room temp
• orange marmalade – I love Bonne Maman’s orange marmalade, but you can use your favorite brand or even a homemade version. It stands in for sugar and helps to keep the rolls extra moist and gooey in the center.
• ground cinnamon and nutmeg 
• fresh orange zest – A small amount goes so far to enhance the vibrant, robust orange flavor. Don’t skip it!

Assemble and Bake

Then, there are two ways to go about assembling the rolls:

1. Roll the whole rectangle into a log, then slice cross-wise with a serrated knife or unscented floss.
2. Use a pizza wheel to cut vertical strips across the width of the rectangle, then roll up each strip by hand. *I personally prefer this method. If making different flavors from the same sheet of dough, I cut the rectangle into large sections before adding the fillings, then finish cutting each strip to make individual rolls.

The recipe as written yields 9 large rolls. Place the rolls in a baking dish lined with parchment paper, just barely touching one another so they have room to rise. At this point, you can move forward with the second rise (about 45 min starting from room temp) and bake, OR cover the dish and refrigerate overnight (ideally no more than 12 hours). About 2.5 hours before you plan to serve, pull the dish out of the fridge, bring to room temp and place in a warm spot for the second rise (about 1.5-2 hours total from the fridge), and you’re ready to bake. They just need about 20 minutes in the oven at 350ºF. Your home will smell heavenly.

The Orange Glaze

So simple yet so magical. On first lick of the spoon, I was instantly filled with the nostalgia of a Creamsicle–bright citrus flavor balanced with sweetness and smooth cream. Literally all you have do is whisk together:

• orange juice – Freshly squeezed is ideal, store-bought is perfectly fine.
• powdered sugar
• fresh orange zest
• heavy cream

Spoon the glaze all over the rolls hot out of the oven for a beautiful glossy finish, extra sweet citrusy flavor, and syrupy moisture in every crevice.

Soft and buttery homemade brioche dough is rolled with orange marmalade and spices, baked until fluffy, gooey, and golden, then topped with a beautiful sweet orange glaze. These orange rolls make the perfect bright, citrusy treat for Christmas morning. The dough can be prepped the night before so they are completely hands-free in the morning.

If you’re looking for tons of seasonal flavor, a balance of tradition and creativity, impressive presentation, and taste that will BLOW EVERYONE AWAY, this epic apple crumble cheesecake is it. It’s all at once smooth, creamy, crumbly, crisp, fruity, gooey, rich, tangy, sweet, spiced, caramelized, buttery, and comforting. Even cheesecake haters will fall in love with all the glorious layers of texture. 

While this recipe does take a significant amount of time (to bake, cool, and set) and planning ahead (getting ingredients to room temperature, making components ahead of time), I promise nothing about it is technically difficult. Plus, some parts you can make well in advance, like the reduced apple cider and apple cider caramel.

Reduced Apple Cider

One thing that sets this recipe apart is apple cider in the apple filling and caramel sauce. The bright, robust flavor of apple cider enhances the apple flavor and pairs beautifully with the tangy vanilla bean cream cheese, brown sugary crumble, toasty spiced crust, and rich, dark caramel. 

Rather than just pouring in apple cider, using reduced apple cider instantly quadruples the flavor without making the cake or sauce too liquidy. All this means is straight-up boiling apple cider until it is reduced to 1/4 the initial volume (e.g. If you start with 1 cup, boil until you have 1/4 cup). I like to make a big batch and store it in the fridge for waffles, pancakes, glazes (like for apple walnut muffins or savory ham), or more caramel. As a bonus, boiling is a safe step to kill bacteria and extend the refrigerator life of fresh apple cider, as most is raw and unpasteurized.

The Spiced Apple Filling

For the apple layers, we’re making a quick stovetop apple pie filling, complete with:

• sweet apple pie goo ~ made with butter, brown sugar, and a cornstarch slurry to help it thicken
• apple pie spices ~ cinnamon, nutmeg, ginger, and allspice
• reduced apple cider ~ to bring out even more apple flavor
• thick slices of sweet apple ~ Use a crisp apple variety so the texture will hold up during baking (i.e. the apples won’t turn to mush). I recommend Fuji, Honeycrisp, or Gala. (Note: I haven’t tried Granny Smith in this recipe, so I can’t tell you how tart it would turn out. I personally prefer the sweeter varieties for baked goods.) Also, slice the apples pretty thick so you’ll have really satisfying hunks of apple to chew in every bite. Texture takes this cheesecake to the next level. 

The Cheesecake Filling

Get ready for the most luscious vanilla bean cheesecake with a rich yet delicate, smooth & creamy, almost custardy texture. It’s not overwhelmingly sweet, so you get the delightful tang of cream cheese and rich, full-bodied vanilla flavor from pure vanilla bean paste. A few tips for the batter:

• Ingredients at room temperature. The cheesecake ingredients really need to be room temperature when you mix them together, so you’ll need to set out the cream cheese, sour cream, and eggs about an hour in advance. Plan ahead!
• Full-fat cream cheese. Use full-fat cream cheese blocks for best results. No reduced fat or spreadable tubs.
• Full-fat sour cream. This helps create the smoothest, creamiest texture. You can sub full-fat plain Greek yogurt if needed.
• Vanilla bean paste. I wouldn’t push you to get the fancy stuff unless if it didn’t really make a difference. Vanilla bean paste is the way to get real, bold, noticeable vanilla flavor. You can sub vanilla extract, but it won’t stand out as a distinct flavor.

The Cinnamon Oat Crumble Topping

The crumble topping is one of the most satisfying components in my opinion. It’s so simple, takes just seconds to bring together, yet goes such a long way for taste and texture of the final dessert. You just need:

• all-purpose flour
• oats (rolled or quick)
• brown sugar (light or dark)
• cinnamon
• salt
• softened unsalted butter

It bakes right on top of the cheesecake into a crisp, crumbly, buttery, brown sugary dream. If the crumble begins darkening before the cheesecake is done, tent a piece of foil over the top to prevent burning near the end of baking. 

The Biscoff Cookie Crust

A graham cracker crust is good, safe, and reliable. It gets the job done without interfering with flavor.

A Biscoff cookie crust is NEXT. LEVEL. You get the caramelized, spiced, toasty flavor of the iconic speculoos cookie in the form of a crunchy, crumbly, satisfying cookie crust. It’s not just a vessel for the fillings, but a delicious and intentional component of the cheesecake. Biscoff pairs magically with tangy vanilla bean cream cheese, gooey spiced apples, and cidery caramel. And it doesn’t take any additional effort. Just crush the cookies like you would graham crackers, mix with melted butter, press into the pan, and pre-bake for 7 minutes.

Layer it up

After the crust is cool and all the fillings are ready, you’ll build the cheesecake:

1. Biscoff crust
2. Cheesecake filling
3. Apple filling
4. Cheesecake filling
5. Apple filling
6. Crumble
7. Just before serving, the cider caramel goes all over the top.

Baking Tips

• Water bath. Just do it. It is important for even cooking and the smoothest possible texture. There are two methods detailed in the recipe. (1) If you place the springform pan directly in a water bath, make sure to wrap the pan first really really well in excessive layers of foil so that no water has any chance of seeping through. (2) Or do the 3-pan method where you place the springform pan in a slightly larger baking pan, then put that in a big roasting pan with water.
• Baking time and temp. In addition to the water bath, we also use a low temperature (300ºF) to help the cheesecake bake evenly and keep the edges from drying out. Time may range from 70 to 85 minutes, depending on how you scale the recipe and the specific conditions in your oven. Ideally, you should bake the cheesecake just until it’s cooked through but still very soft, then give it ample time to chill and set up (6-8 hours). This way, you’ll end up with the creamiest, most luscious texture. If it’s still on the looser or under-baked side, you can freeze it to help it set up the rest of the way. But if you over-bake it, you risk an eggy or dry texture that can’t be salvaged.
• Cooling. Slow is the name of the game. After the cheesecake is done baking (edges set, middle slightly jiggly), turn the oven off, crack the door, and leave the cheesecake inside the oven(!) until the inside of the oven is room temperature. Then remove the cheesecake and let it cool completely to room temperature. Then to the fridge to chill and set up.
• Setting. Give yourself plenty of time for the cheesecake to chill and set up by making it the day before. Refrigerate 6-8 hours, and if it’s still loose in the middle, move it to the freezer for a couple hours until fully set.  

The Apple Cider Caramel

It’s like caramel, butterscotch, and toffee sauce all merged and married apple cider. Unlike true caramel, this sauce is made with brown sugar instead of white sugar. Brown sugar delivers a deep, robust, molassesy flavor that pairs beautifully with the crisp tang of apple cider. 

The recipe is basically fool-proof. There are no candy thermometers or special confectionary skills required. It can be made well in advance and stored in the fridge for any number of uses in addition to this cheesecake (over ice cream, in cookies and blondies, on apple cake, mixed into frosting, in bread pudding, with cinnamon rolls, over baked apples, etc.)

*Note that the cheesecake in the photos is still on the looser side. It can be frozen for several hours to help it finish setting up. Because the cheesecake has a custard-like consistency, it remains silky smooth even when frozen.

Smooth & luscious vanilla bean custard cheesecake filling layered with big slices of gooey, cidery spiced apples over a crunchy, caramelized Biscoff cookie crust. Topped with a toasty brown sugar cinnamon oat crumble and finished with a thick, glossy homemade apple cider caramel sauce.

Thus, I present this luxurious twist on a s’mores cake: Three tall layers of the softest, moistest dark chocolate cake filled with fluffy vanilla bean toasted marshmallow cream and rich chocolate ganache, covered in silky malted milk chocolate buttercream and salted bourbon toffee sauce, adorned with pillowy toasted marshmallows. Like a s’more with the toasty marshmallow and smooth chocolate, but otherwise very very different. At the end of the day, this is a soft, melt-in-your-mouth chocolate cake with a beautiful marriage of flavors that evoke the essence of a s’more (not designed to taste like a graham cracker sandwich).

Dutch Chocolate Cake Layers

Let’s start with the deep, dark, extra moist, absurdly soft chocolate sponge. This is hands-down my favorite chocolate cake recipe and my go-to for all my chocolate layer cakes. What makes it special?

• Dutch cocoa ~ While cocoa is naturally acidic, Dutch cocoa is alkalinized, resulting in a smoother, deeper chocolatey flavor (think devil’s food cake). Look for any unsweetened cocoa “processed with alkali.” It may be called Dutch, black, or Ghirardelli’s “majestic” cocoa. We also use more cocoa in this cake compared to many other recipes for a rich dark chocolatey effect. 
• Buttermilk and sour cream ~ This combo gives the cake full flavor, excellent rise, super soft texture, and incredible moisture. Full fat preferred for both.
• Neutral oil (such as refined almond oil, vegetable oil, or coconut oil) ~ Helps the cake retain even more moisture compared to butter.
• Espresso ~ Enhances the chocolate flavor of the cake (without making it taste like coffee).
• Baking soda and baking powder ~ Extra baking soda (sodium bicarb) is important for the optimal reaction with acidic buttermilk and sour cream and the fluffiest result.

Toasted Marshmallow Filling

It’s light, fluffy, and voluminous. Marshmallowy with a smooth mouthfeel–not overly sticky. Toasty and filled with pure vanilla bean flavor–not overly sweet.

Plus, you don’t have to make a meringue from scratch. With store-bought marshmallow cream (or “fluff”) and marshmallows, this doesn’t get any easier. The rundown:

• Butter and powdered sugar ~ Begin like you’re making a buttercream by mixing together softened butter and sifted powdered sugar.
• Marshmallow creme (or “fluff”) ~ This is your secret to create a fluffy, light, airy, stabilized filling that stands tall between the cake layers. It also creates a smooth consistency that tastes like marshmallow, but without all the chewiness. Here is an organic brand that tastes wonderful if you want to avoid artificial flavoring. 
• Whole toasted marshmallows ~ Get the iconic toasty flavor of a s’more by adding toasted marshmallows right into the filling. Just broil them about 30-60 seconds on each side until golden brown all over. The heat also melts down the sugar, so after they cool,  they blend in smoothly with the rest of the filling. Again, you can use an organic/natural brand like Whole Foods 365, Campfire, or Dandies to avoid artificial flavorings.
• Vanilla bean paste – A step above vanilla extract for bold, rich vanilla bean flavor. You will taste the difference!

Malted Milk Chocolate Buttercream

I am obsessed with this buttercream. It’s luscious, creamy, light, and it tastes like a chocolate malted milkshake. Although it’s made like an American buttercream (read: so easy), it’s not nearly as sweet or dense thanks to glossy chocolate ganache and relatively less powdered sugar. Simply blend:

• Unsalted butter ~ Softened to just cooler than room temperature.
• Powdered sugar ~ SIFTED. Just do it; I promise it makes a texture difference. 
• Malted milk powder ~ The key to the special flavor of this malted milk chocolate buttercream
• Chocolate ganache ~ Made in under 5 minutes with semisweet chocolate chips and heavy cream. Cool to room temp before mixing in the frosting.
• Vanilla extract

Because this is a super silky, melt-in-your-mouth buttercream, I highly recommend chilling both the buttercream and cake layers before assembly to help stabilize the cake as you build it up. If the buttercream or cake is too soft, you run the risk of the cake sinking, leaning, or falling over.

Chocolate Ganache

Complete the melty s’more effect with a smooth layer of rich chocolate ganache in every bite. For this cake, I use a combination of semisweet and bittersweet chocolate to balance out the milky frosting and dark chocolate cake. 

Pour hot heavy cream over a bowl of chocolate chips. Cover with foil and let it rest 3-5 minutes. Then gently stir until smooth. Bring it to room temp before assembling the cake.

Assembly Tips

• Chill the cake ~ Bake the cakes in advance so they have time to cool completely, then chill in the refrigerator or freezer for at least an hour or so. I often make the cake layers the night before, wrap them individually in plastic wrap, and store them in the fridge until ready to assemble. Cold cake is really important for structure while building the layers, because this cake is SOFT. At room temperature, it may start to come apart while frosting it.
• Chill the frosting ~ Similarly, the milk chocolate buttercream is soft and delicate, so firming it up in the refrigerator will help with structure while building the cake. 
• Pipe a rim of buttercream ~ A tall wall of buttercream around the edges of the cake will hold the fillings in the center so the next cake layer can be placed on top without smashing the fillings out the sides. Within the rim of buttercream, spread on the room temperature chocolate ganache followed by the toasted marshmallow filling.

• Frost the top and sides of the cake with the rest of the chocolate buttercream. For a complete crumb coat followed by a thick coat of frosting, feel free to double the buttercream recipe. As written, it makes just enough to cover the cake.
• Chill the entire frosted cake before pouring over the salted toffee sauce. This will help slow the drip so it doesn’t all just run off the sides. 

Salted Toffee Sauce

Finally, the golden magic. You can call this a butterscotch sauce or a toffee sauce. They’re both made with butter and brown sugar, and there’s no real difference in the sauce form. (If you were to continue cooking it to the final product, butterscotch would be cooked to a chew or soft crack, and toffee would be cooked longer to a brittle hard crack. Caramel, on the other hand, is made with white sugar rather than brown sugar.)

The hint of salt, nutty brown sugar, vanilla, and optional kick of bourbon together in a beautiful glossy sauce make the perfect enhancement for chocolate and toasted marshmallow. It also happens to be the easiest thing ever to make. Just add all the ingredients to a saucepan and simmer until thickened! I suggest making it in advance and storing it in a sealed container in the fridge until ready to use. Bring it to room temperature so the consistency is thick but just pourable. 

This recipe makes a smaller 6-inch 3-layer cake. With the thick fillings to build it up, I’ve found this size to be more than enough for a party. 

To convert this recipe into an 8-inch 3-layer cake:

• Dutch chocolate cake: Multiply the cake batter ingredients by 1.75 and divide between three 8-inch round cake pans. Be sure to weigh your ingredients to get the most accurate measurements. The cakes may take 1-3 minutes longer to bake. 
• Fillings and frosting: Double the marshmallow filling, chocolate ganache, and chocolate buttercream.
• Toffee sauce: Multiply the toffee sauce by 1.5 if just using as a topping, or double for plenty to drizzle on each layer and over the top.

Extra soft & moist dark chocolate cake layers, fluffy vanilla bean toasted marshmallow filling, rich & silky chocolate ganache, the creamiest malted milk chocolate buttercream, and glossy salted bourbon toffee sauce come together to make this decadent 3-layer s'mores-inspired cake.

Reduced Apple Cider

Rather than using raw apple cider in the batter and glaze, the recipe calls for apple cider that has been boiled down to a more concentrated, syrupy consistency. This means you can pack in 4 times the apple cider flavor without making the batter or glaze too runny. I know it may seem like an annoying extra step that takes some time, but it’s so worthwhile to go ahead and make a big batch of reduced apple cider, then store it in the fridge for pancakes, baked goods, glazes, dressings, sauces, etc. whenever you need it.

Side Note: Apple Cider vs. Apple Juice

Both are juices that come from apples. However, while apple juice is filtered, pasteurized, and made from concentrate, apple cider is unfiltered, raw, and made from fresh pressed apples. And you can taste the difference. Apple juice has a sweeter yet more bland, one-note taste due to processing. Apple cider, on the other hand, gets delicious complexity from the polyphenols and sediment retained from fresh apples. To be sure, apple cider is non-alcoholic. (“Hard cider” is its alcoholic counterpart made from fermented apple cider.)

The caveat: Because apple cider is usually unpasteurized, its lifespan is shorter (7-10 days), it can start to ferment to alcoholic cider over time, and it can contain bacteria that pose a risk to immunocompromised individuals, infants, elderly, and pregnant women. Fortunately, the solution to kill bacteria is to boil the cider first(!), which is exactly what I want you to do for these recipes anyway. 

The Batter

The secret to this batter is reduced apple cider combined with buttermilk. I was blown away by how much airier, lighter, and more voluminous the batter was with apple cider and buttermilk compared to buttermilk alone. Like some kind of sorcery. Not to mention the delicious apple cider flavor that shines through in every bite. 

Greek yogurt helps to thicken the batter to make thicker, softer pancakes. And I use a neutral oil like almond oil for moisture. 

We don’t hold back on warm spices–cinnamon, nutmeg, ginger, and allspice–for the flavor and aroma of a baked apple pie. For sweetness, you can use granulated sugar or a natural substitute like stevia (you don’t need much). Sea salt is essential for balance. 

Two special mix-ins take these pancakes to the next level in terms of taste and texture:

(1) Sautéed cinnamon apples. Start with a crisp, sweet apple like Fuji or Honeycrisp (about 1/2 an apple for 2 servings). Dice into small pieces, sprinkle with cinnamon, and quickly sauté on your hot pancake skillet with a little oil or butter until the edges begin to shrivel. This quick step gives the apples the perfect tender texture for the pancakes. 

(2) Butterscotch chips. Butterscotch, apple, and peanut butter were simply made for each other. If you prefer, you can sub cinnamon chips for a snickerdoodley twist, white chocolate chips for added richness, or even these salted caramel flavored chocolate chips if you’re feeling adventurous.

Toppings

Once you have your reduced apple cider (a new staple for your fridge), the cider syrup comes together instantly! It’s just a 1:1:1 mixture of:

• reduced apple cider
• apple butter (store-bought or homemade)
• pure maple syrup

If you don’t have apple butter, you can sub additional maple syrup and reduced apple cider; it will just be thinner. 

Finally, I like to make my pancakes a complete and satisfying breakfast with a melty nut butter slathered on top. It just so happens that salted, crunchy peanut butter tastes divine with apples, apple cider, apple spices, butterscotch, and maple. Highly recommend.

Thick, soft, and airy buttermilk pancakes made with reduced apple cider, apple pie spices, melty butterscotch chips, and hunks of sautéed cinnamon apple. Topped with salted crunchy peanut butter and the most magical thick apple cider maple syrup.

Nutrition information is calculated for one serving of the full recipe as written, including peanut butter and cider syrup. 

These caramelized pear pancakes make a beautiful, beyond delicious, wholesome, and shockingly easy fall breakfast–complete with sweet slices of caramelized pear, warm fall spices and melty dark chocolate chips.

The Buttermilk Pancake Batter

The pancake batter is based off my tried and true whole grain buttermilk & Greek yogurt pancake recipe. It really doesn’t fail. These pancakes are extra thick, soft and fluffy, and far more substantial, filling, and satisfying than you’ll get with a box mix. The magic starts with:

• Buttermilk – The thicker, the better, so full fat is generally preferable.
• Plain Greek yogurt – I recommend at least 1-2% fat for flavor and texture.
• Egg
• Neutral oil – Like refined almond, avocado, or melted coconut oil. Vegetable oil is ok.
• Sweetener – You can use a sweetener like stevia or monk fruit to keep these low in sugar, or the equivalent of granulated sugar
• Fine sea salt
• Spices – For these spiced pear pancakes, we’re using cinnamon, espresso, nutmeg, ginger, and allspice.
• Vanilla bean paste or vanilla extract
• White whole wheat flour or whole wheat pastry flour – 100% whole grain flour but with a lighter texture and milder flavor for perfectly fluffy pancakes.
• Baking soda and baking powder
• Mini dark chocolate chips

Broiled Pear

I know “caramelizing” pear sounds elaborate and time-consuming, but this is actually the easiest thing ever and can be done in a toaster oven (which I prefer over the big oven for convenience). Ripe Bartlett pears are already buttery soft, so they don’t need much time to cook. The point is to (1) evaporate out excess water so the pancakes don’t get soggy, and (2) caramelize the sugars and concentrate the flavors so the pear shines through in the pancakes and doesn’t get lost.

Just slice the pear very thin, spread the slices out in a single layer on a piece of foil, sprinkle with cinnamon, and broil until the skin shrivels and the edges start to brown. This takes about 10-12 minutes on the broil setting in my toaster oven, but I imagine it would be faster under the broiler of a standard oven. 

To make the pancakes:

1. Butter a hot nonstick skillet.
2. Place a few slices of broiled pear down on the skillet first, cinnamon-side-down.
3. Spoon batter on top to form a pancake.
4. Place a couple more slices of broiled pear on top of the batter.
5. When bubbles are rising to the surface, the edges are set, and the bottom is golden, gently flip each pancake and continue cooking until both sides are toasty and there is no wet batter in the center. 

The Toppings

You have total freedom with your toppings, but I have to recommend including a drippy (perhaps chocolate) nut butter, such as:

• Chocolate hazelnut spread (pictured) – This brand is not nearly as sweet as Nutella and delivers more hazelnut flavor which I love.
• Chocolate almond butter – Barney Butter melts like a dream.
• Chocolate tahini – GAME. CHANGER. Who would have known? 
• Maple, vanilla, or plain almond butter also work!

Finish it all off with a light drizzle of pure maple syrup. A little goes a long way with the good stuff. 

Thick, fluffy, soft & satisfying whole grain buttermilk pancakes are filled with warm cinnamon & spices, dark chocolate chips, and slices of sweet caramelized pear. Finished with a drizzle of chocolate hazelnut spread (or almond butter, tahini, etc.) and pure maple syrup.

Nutrition information below is calculated for 1 serving of pancakes (1/2 recipe) before toppings.

I cannot get over the complex, irresistible taste of roasted grapes with sweet caramelized fennel bulb, earthy thyme, tangy Dijon, rich balsamic, and maple. The flavors pair so beautifully with tender roasted salmon, creamy polenta, and crispy, saucy roasted Brussels. This is the epitome of a fall dish that’s mouthwateringly delicious, elevated and impressive (although secretly took minimal time and effort), comforting, satisfying, filling and wholesome.

Maple Balsamic Dijon Salmon

The salmon is first marinated in a simple mixture of Dijon, balsamic vinegar, maple syrup, fresh thyme leaves, and a sprinkle of salt and pepper. You only need about 1 hour to marinate, but you can go up to overnight if more convenient. (Try to avoid any longer than that, as the acid in the vinegar will start to make the fish chewy.)

When the grapes and fennel are almost done, add the raw, marinated salmon to the sheet pan and spoon some extra marinade over all of it. As the salmon cooks, the extra marinade will thicken up and create a saucy topping with the juicy grapes. 

Roasted Grapes and Fennel

When the salmon is almost done marinating, start roasting the grapes and fennel. Go for deep purple, extra sweet seasonal grapes. Toss them with a little olive oil, salt & pepper, fresh thyme, and fresh fennel bulb for added complexity; then roast on a sheet pan at 425ºF for about 15 minutes. Thin slices of fennel bulb become tender, caramelized, and crisp at the edges in the same time it takes the grapes to roast, making them a delicious and convenient seasonal pairing. After about 15 minutes, nestle the salmon in with the roasted grapes and fennel on the sheet pan, and finish it all off for another 6-8 minutes, until the salmon flakes when tested with a fork.

Creamy Polenta

Although technically optional, it’s really hard to pass up a bed of creamy, cheesy polenta to sop up the juices from the salmon. The polenta adds another dimension of texture and luxury to the dish; complements the flavors beautifully; and makes for a show-stopping presentation. No one would ever believe how simple and quick it is to make. I use Bob’s Red Mill polenta, which only takes 15 minutes start to finish with water, milk, and salt. For this dish, I recommend finishing it with a pat of butter and a mild, sweet & smokey semi-soft cheese like smoked goat, smoked gouda, or a young smoked cheddar. Other great options include nutty fontina or gruyere, tangy fresh goat cheese, or a sharper aged parmigiano reggiano.

Maple Dijon Roasted Brussels

I highly recommend these roasted Brussels sprouts on the side. For one, they’re delicious. They also conveniently roast right on the sheet pan with the grapes and salmon.

Maple Dijon Brussels Sprouts Recipe:

1. Start with 6 oz raw Brussels sprouts. Slice off the bottom end and cut lengthwise into halves or thirds. Place the cut Brussels on a baking sheet lined with foil and toss with 1 tsp olive oil and a sprinkle of sea salt (or black garlic sea salt, smoked sea salt, etc.) and ground black pepper.
2. Turn the Brussels cut side down and spread out on the pan. Roast at 425ºF for about 25 minutes total (while the grapes and salmon are cooking).
3. Meanwhile, in a small bowl whisk together 1/2 tsp olive oil, 1/4 tsp grainy Dijon, 1/2 tsp maple syrup, and 1/2 tsp apple cider vinegar (or white balsamic).
4. When the Brussels are tender in the center, charred on the cut side, and have some charred outer leaves, remove from the oven and pour the dressing over them. Toss to coat. 

Melt-in-your-mouth maple balsamic Dijon salmon is topped with bursting roasted grapes, sweet fennel, and thyme and served over a bed of creamy smoked goat cheese polenta.

• spiced with warm & aromatic cinnamon, nutmeg, ginger, and allspice
• super soft and moist, with the texture of dense cake
• hearty and satisfying, complete with tender hunks of apple and crunchy walnuts
• buttery, crumbly, sweet and glazed
• convenient to transport and share

With the glaze and crumble, these definitely read sweet bakery-style muffins, which are glorious for special occasions when you want something a little more decadent (while still filled with whole grains, fruit, and nuts). Make them for a lazy weekend, holiday brunch, Thanksgiving breakfast, gameday watch party or tailgate. Your friends will thank you.

The Muffin Batter

If mixing the batter feels more like you’re making a cake than muffins, that’s not an accident. We’re going for a tender, spongy yet dense, moist, super soft crumb like that of apple cake. The best way to achieve this texture is by creaming together softened butter with a combination of white and brown sugars. We also add sour cream for extra moisture and a thick batter, and a splash of buttermilk for added rise. 

I use whole wheat pastry flour in this recipe, so the muffins happen to be 100% whole grain with fiber and protein, though they taste like soft cake. You can sub white whole wheat flour or all-purpose flour if needed.

When choosing the type of apple, the main requirement is that you use a firm, crisp variety. I prefer the sweeter end of the spectrum like Fuji or Honeycrisp, but you can also opt for Granny Smith if you want a burst of tartness. The hunks of raw apple cook inside the muffins during baking, and they come out perfectly tender and moist with a slight chew, like the texture of apple pie.

The walnuts are theoretically optional, but I love the satisfying crunch they add in the end. Pecans are another great option.

The Crumble

The crumble topping is a deceptively easy way to elevate your muffins from yummy to decadent with a sweet, buttery crunch and professional, bakery-style presentation. You just mix flour, brown sugar, granulated sugar, cinnamon, and a pinch of sea salt with melted butter to make moist crumbs, then spoon the crumbs on top of each muffin before baking. The crumble will get crisp and toasty in the same time it takes the muffins to bake, so there are no other special steps!

The Cider Glaze

The cider glaze may be my favorite thing about this recipe. Rather than using a basic icing made with powdered sugar and milk, we add reduced apple cider to make a simple yet sophisticated, flavorful glaze that complements the apples and spices in the muffins. For the apple cider reduction, you just boil down apple cider until reduced to 1/4 of its initial volume. It will thicken slightly and become extra concentrated with delicious apple cidery flavor. 

After cooling, simply whisk the reduced apple cider with cream or half & half and powdered sugar, and it’s ready to go!

Vanilla Bean Maple Mascarpone Topping

In addition to the apple cider glaze, I can’t help but mention the vanilla bean maple mascarpone topping (not pictured), which is heavenly slathered over a sliced, toasted muffin. It’s simply a mixture of mascarpone, maple syrup, and vanilla bean paste, and it literally tastes like melted vanilla gelato. If you have the ingredients on-hand, I highly recommend it. The recipe is included below.

These ultra soft, cake-like muffins are filled with warm apple pie spices, tender hunks of apple, and crunchy walnuts; topped with a sweet buttery crumble; and finished with a heavenly reduced apple cider glaze.

Nutrition information is calculated for 1 baked muffin (with the crumble) before topping with cider glaze or mascarpone.

• peaches, nectarines, & plums
• blackberries & raspberries
• watermelon, cantaloupe, & honeydew
• figs
• grapes
• corn
• tomatoes
• zucchini & yellow squash
• eggplant
• peppers
• sweet onions
• green beans

The most delicious late summer peaches, corn, and tomatoes shine in this salad complete with bright, sweet, salty, tangy, and smokey flavors plus juicy, crisp, meaty, creamy, and crunchy textures. It’s the perfect wholesome, satisfying way to celebrate the end of the season.

The Salad

• Greens – Green leaf lettuce, butter lettuce, or a blend
• Peaches – Ripe, juicy, and sweet
• Fresh sweet corn – Sliced right off the cob
• Grape or cherry tomatoes – These if you can find them
• Sliced ripe avocado
• Pickled red onion – Here‘s my super easy recipe
• Honey goat cheese – May sub gorgonzola or your favorite soft crumbled cheese
• Black forest ham – May sub prosciutto, grilled chicken, sliced turkey and crisp bacon, or skip the meat
• Fresh basil – These lightly dried herbs are a really convenient option.
• Spiced pecans – To make your own, simply place a handful of pecans on a sheet of nonstick foil or parchment paper on a baking sheet; add a light drizzle of honey, olive oil, a sprinkle of seasoning salt or coarse sea salt, and a pinch of cayenne (for extra heat); toss to coat evenly; then toast at 375ºF for 5-6 minutes. Cool then chop for the salad.

The Dressing

This dressing and variations of it are my go-to for nearly every type of salad. You just need:

• grainy Dijon
• a good aged balsamic vinegar
• high quality extra virgin olive oil
• fresh lemon juice
• honey
• sea salt
• black pepper

Go ahead and get on this Southern buttermilk coleslaw. I promise you’ll want a batch ready for barbecues, picnics, and everyday lunches. It’s wonderful on its own or piled onto sandwiches and burgers for a bite of crunch, creaminess, and tang.

To build the turkey club, start with slices of fresh-baked crusty bread (like sourdough or a seedy grain loaf, homemade or from the bakery), then stack up:

• honey mustard or Carolina gold BBQ sauce (I love Hak’s smoked maple mustard BBQ sauce)
• thinly sliced roasted turkey (look for no nitrates; freshly sliced from the deli tastes the best)
• crispy torn bacon (fully cooked turkey or chicken bacon is a convenient option; toast in the toaster oven or in a skillet until crispy)
• aged or smoked white cheddar, sliced
• pickled red onion
• bread & butter pickle
• peppadew pepper
• sliced tomato
• greens
• The BEST Southern buttermilk coleslaw
• smashed avocado
• everything bagel seasoning or this incredible Hawaiian rub

Pair it with some fresh fruit and your crunchy side of choice. Pictured is Catalina Crunch cheddar snack mix, which I highly recommend. 

Why the updated post? I recently paired my go-to blueberry chocolate chip buttermilk pancakes with rich chocolate hazelnut spread and blueberry jam, and the result is so uniquely delicious that it deserves its own page. 

The Blueberry Chocolate Chip Pancakes

A few special ingredients make these pancakes extra thick, soft, fluffy, hearty, filling, and satisfying. 

• White whole wheat flour or whole wheat pastry flour – For all the filling protein and fiber of whole wheat, but with a lighter taste and texture for fluffy pancakes.
• Malted milk powder – Technically optional, but ideal for a special touch of nostalgic malty flavor.
• Buttermilk and Greek yogurt – The buttermilk is magical for rise and taste, and Greek yogurt helps to thicken the batter while keeping the pancakes soft.
• Almond oil – Or any neutral oil
• Egg whites – Binds the batter, adds volume, and keeps the pancakes light. You can sub a whole egg for a slightly richer texture and added nutrients from the yolk.
• Baking soda and powder – Baking soda reacts with and neutralizes the acidic buttermilk, while baking powder reacts when mixed in the batter and again during cooking.
• Sweetener – For a convenient low-sugar option, I like to use stevia or monk fruit packets. Given the recent data showing an increased risk of thrombosis with erythritol (a natural sugar alcohol), I would avoid formulations that contain erythritol. (Check the ingredient list of any sugar substitute product, regardless of what is marketed as the main sweetener). You can also sub good ol’ natural cane sugar–you won’t need much to make these pancakes taste great.
• Ground cinnamon, nutmeg or cloves, ginger – Just a pinch adds depth of flavor that sets these pancakes apart.
• Blueberries – Use fresh blueberries in their peak season for the sweetest, richest blueberry taste and big pops of juiciness.
• Chocolate chips – I love mini dark chocolate chips in these pancakes. 

For a perfectly golden brown exterior and clean flip, use a good nonstick griddle/skillet and lightly grease with butter, coconut oil, or oil spray. I’m partial to a swirl of real butter for the yummiest taste and buttery aroma.

Each pancake is ready to flip when bubbles are rising to the surface, the edges are set, and the bottom is golden. Continue cooking until the other side is golden brown and there’s no wet batter coming from the middle. Some of the plump blueberries will start to explode as the juices heat up and pressure builds inside the berry. I mean look at those beautiful deep blueberries ooze (sorry for the word choice…)

The Toppings

Feel free to use whatever toppings you desire, such as:

• maple syrup
• blueberry preserves
• almond butter (such as vanilla, maple, or chocolate flavored) + maple syrup
• mascarpone/cream cheese mixed with maple syrup/honey and vanilla
• chocolate hazelnut butter + blueberry preserves + maple syrup

For this recipe, I wanted to draw attention to the chocolate hazelnut-blueberry combo because it will blow your mind.

I promise I have nothing against Nutella–it definitely has its place in the realm of sweets. But for a big plate of pancakes, I recommend trying a natural chocolate hazelnut spread that’s lower in sugar to get real hazelnut flavor, heartier texture, and a richer dark chocolate flavor. Artisana and Wild Friends are both great. I also love Barney Butter’s chocolate almond butter as an almond alternative.

Finish that off with a light smear of blueberry jam or preserves (I just use about 1 tsp), and just a touch of maple syrup (again just need 1 tsp or less, and can omit if desired).

Thick, fluffy, & hearty whole grain malted buttermilk pancakes exploding with fresh juicy blueberries and studded with dark chocolate chips. Finished off with decadent natural chocolate hazelnut spread, a smear of rich blueberry preserves, and a light drizzle of maple syrup for a wholesome and super satisfying breakfast.

Fig Season

This is your official reminder that figs are in season now, and they won’t be available for very long. So if you see any fresh figs at your farmer’s market or grocery store, now is your chance. They are so versatile and delicious, not to mention one of the most sophisticated fruits out there. Figs have a sweet, mellow, honey-like flavor that’s perfect for sweet-salty-savory pairings–think meats like ham or bacon, bright herbs, salty aged cheeses, tangy fresh cheeses, Greek yogurt, balsamic, olive oil, nuts, savory breads, etc. And I cannot get enough of my fig flatbreads and sandwiches this season.

The Sandwich

For the ham & fig sandwich, feel free to customize it based on what you have on-hand. Here I used:

• Bakery sourdough – Fresh bakery-style bread that’s crusty, soft, chewy, light & airy makes all the difference for your sandwich. Here I used an onion & asiago sourdough loaf, which also contributes the most magical aroma. I recommend slicing by hand and freezing leftover slices for the freshest tasting sandwiches.
• Grainy Dijon
• Black forest ham – Grab freshly sliced ham from the deli for the best taste. You can also sub prosciutto or sliced turkey +/- crispy bacon.
• Fresh figs – Ripe and juicy when in season. Here I used black mission figs.
• Pickled red onion – May sub sliced red onion.
• Avocado
• Mixed greens
• Honey goat cheese – May sub gorgonzola dolce or another soft cheese. If you want to toast or hot-press your sandwich to make a panini, sub a mild semi-soft melting cheese like fontina, provolone, gouda, or Swiss.
• Fig preserves
• Black pepper
• Fresh herbs – Thyme is my favorite with figs and balsamic; basil is also a great option when in season.
• Balsamic – If using, choose a high-quality aged balsamic that’s thick and complex in flavor

On the Side

Serve it up with any combination of salad, soup, slaw, chips, other salty crunchy snacks, fruit, etc.

Pictured above is my go-to Southern buttermilk coleslaw (with a sprinkle of everything seasoning and a splash of lime juice in place of lemon) and a handful of French Onion Sun Chips.

Fresh juicy summer figs, thin-sliced ham, sweet fig jam, tangy Dijon, honey goat cheese, avocado, pickled red onion, balsamic, herbs, and greens on soft & crusty sourdough.

The recipe includes an overnight option for stress-free mornings plus a convenient small-batch version that’s perfect for the family or smaller gatherings. The effort required to make the dough from scratch is nothing compared to the catharsis of the process, the aroma, the presentation, the taste, and the overwhelming satisfaction of the crowd.

Brioche Dough

This is the only brioche dough recipe you’ll ever need. Use it for every type of cinnamon roll, sweet bun, monkey bread, and soft loaf you can dream of. There are just a few simple ingredients:

• whole milk, warmed to about 110ºF
• instant yeast
• granulated sugar
• an egg + a yolk, at room temp
• unsalted butter, melted and cooled
• bread flour
• fine sea salt

Bread flour (instead of all-purpose flour) makes the texture of these rolls extra special. The higher protein content allows for more gluten formation, meaning stronger, stretchier dough. The result is taller, airier, fluffier rolls. You’ll know what I mean when you see the rolls puff up like magic and try to crawl out of the pan. Gluten is also how you get that super satisfying stretch when you pull apart a freshly baked roll. 

In this recipe, kneading the dough is crucial for gluten development–thus optimal dough strength and chew. But don’t fear this step! You can easily avoid a big floury mess and even bigger forearm workout (unless you prefer it that way, in which case be my guest). All you need is a dough hook for your hand-held electric mixer or stand mixer, and it will do all the work for you in just 7 minutes. Then you just plop the dough ball into a greased bowl, cover, and let it rise in a warm spot.

Cinnamon-Brown Sugar Filling

After rolling out the dough, start with a slather of the classic cinnamon-brown sugar-butter combo. It gives the rolls the warmth and nostalgia everyone craves, plus extra softness and gooeyness in the center.

Citrus Blueberry Compote

This vibrant blueberry compote is ultra rich in blueberry flavor, bright and tangy with a hint of orange, and not overly sweet. It’s loaded with plump blueberries that add satisfying texture to the rolls. Not to mention, it comes together in just a few minutes on the stovetop. Just combine the ingredients in a saucepan and simmer until thickened:

• fresh or frozen blueberries
• granulated sugar or maple syrup
• orange juice + cornstarch slurry

Save a few spoonfuls for the blueberry cream cheese icing, and you may even want to make an extra batch to serve on French toast, pancakes, waffles, ice cream, cheesecake…

Assembly

Spread the blueberry compote over the cinnamon-sugar layer, and you’re ready to roll.

To assemble the rolls, you have two major options:

1. Roll the whole rectangle into a log, then slice cross-wise with a serrated knife or unscented floss.
2. OR use a pizza wheel to cut vertical strips across the width of the rectangle, then roll up each strip by hand.

Overnight Option

At this point, you can move forward with the second rise (about 45 min starting from room temp) and bake, OR cover the dish and refrigerate overnight (ideally no more than 12 hours). About two hours before you plan to serve, pull the dish out of the fridge, bring to room temp and place in a warm spot for the second rise (about 1.5 hours total from the fridge), and you’re ready to bake.

I’m continually amazed at how much this dough puffs up during both rises (after kneading and after assembling the rolls). When they look like this, they’re ready to bake. Just takes 20-25 minutes at 350ºF .

Blueberry Cream Cheese Icing

The icing is super easy to whip together just before serving. It’s creamy, fluffy, melty, and has the perfect balance of sweetness and tang. Using a whisk or electric hand mixer, beat together:

• softened full-fat cream cheese (from the block)
• softened unsalted butter
• powdered sugar
• sea salt
• vanilla
• reserved citrus blueberry compote

Smear it all over the hot rolls right out of the oven, and let it melt down into the nooks. No decorative skills required. 

Unbelievably soft, pillowy, golden brioche rolls filled with gooey cinnamon-brown sugar and citrus blueberry compote, slathered with a sweet and tangy whipped blueberry cream cheese icing. Step-by-step from scratch with an easy overnight option so they're ready-to-bake in the morning.

The Sesame Miso Glaze

I call this sauce a “glaze” because it’s thick, glossy, sweet, and concentrated in flavor. However, it doesn’t need to be reduced or cooked at all. We just use a few strong ingredients that deliver huge flavor. Simply whisk the ingredients together like a dressing, and you’re done:

• White miso paste – It can be hard to find in grocery stores, so I order it online.
• Toasted sesame oil
• Soy sauce – Reduced sodium or regular
• Mirin or white balsamic – Both are mild and sweet. If you only have rice wine vinegar, you can sub rice wine vinegar and add a touch of honey.
• Ginger – Fresh grated
• Aleppo pepper – Milder, sweeter, and more complex in flavor than crushed red pepper. Sub crushed red pepper flakes for a bigger kick of heat.

The Fried Egg & Polenta Bowls

• Creamy polenta – You can use polenta or corn grits (which are produced from corn the same way). I love the polenta/grits from Bob’s Red Mill  because they only take about 10 minutes to cook (versus around 50 minutes for most stone-ground grits), but they don’t taste like highly processed instant grits. Make them according to the package directions, but with milk in place of some of the liquid, sea salt/smoked sea salt/seasoned garlic sea salt to taste, and a dab of butter at the end.
• Smoked gouda – Shredded smoked gouda is folded into the hot polenta to make it extra creamy and melty and full of flavor. Always shred your cheese from the block for the best taste and meltability (rather than buying shredded cheese). You can also sub another smoked or mild semi-soft cheese like young smoked cheddar, smoked mozzarella, gruyere, or regular gouda.
• Crispy ham – If possible, get black forest ham thinly sliced fresh from the deli (rather than pre-packaged). Tear it into pieces and sear in a hot skillet for just a minute to get beautifully browned, caramelized, crisp edges. You can also sub bacon, turkey bacon, pancetta, or a similar alternative.
• Fried egg – The deepest orange yolks you can find (usually pasture-raised organic). I prefer using butter for the yummiest flavor in the fried egg.
• Sesame miso glaze – Salty, sweet, and full of umami flavor, with heat as desired. See paragraph above for the deets.
• Roasted seasonal veggies – Since summer is in full swing, roasted eggplant made the bowl! You can sub whatever is in season for you. Toss the chopped veggies with olive oil, sea salt or a seasoned salt (such as garlic sea salt or smoked sea salt), and black pepper. Spread the pieces out on a baking sheet (for the best char) and roast at 425ºF until crisp and tender throughout (time will vary depending on the vegetable). Finish with a splash of white balsamic (my favorite addition to roasted veggies for acid + sweetness) and a drizzle of olive oil or toasted sesame oil as desired.
• Toasted naan – Lightly toast naan in the oven or toaster just until crisp on the edges and soft in the center. Store-bought works great, traditional or roasted garlic. Not necessary, per se, but you won’t find my bowl without some naan nearby.

The most comforting bowl of creamy smoked gouda polenta, crispy ham, seasonal charred roasted veggies, and a runny fried egg elevated with a mouthwatering, umami-rich sesame miso glaze (which comes together instantly!)

I first made this ice cream cake for my boyfriend’s birthday as a nod to his favorite childhood dessert. I was pretty sure it would make him happy, but I was caught off guard when the whole crowd went absolutely nuts for it. With one bite of the cold fudgy brownie, smooth fudge sauce, cookies & cream and coffee ice cream, hunks of crunchy Oreo, and fluffy espresso whipped cream all sandwiched together, I understood why. This is the definition of indulgence. The ultra-deep and rich chocolate flavors of the Dutch cocoa brownie and dark chocolate fudge are divine, and the coffee, Oreo, and cream balance and enhance the chocolate even further. Importantly, while it tastes seductively rich, it’s not overly sweet. Dark chocolate and coffee lovers, rejoice.

The concept of an ice cream cake seems simple enough… ice cream, maybe some cake, something crunchy, something fudgy, some whipped cream–layer it up and you’re all set. But there’s a trick: All the elements need to taste great frozen, and most cakes aren’t best served frozen. You can obviously count on ice cream; but for me, a mound of nearly all ice cream in the shape of a cake with whipped cream on top isn’t worth the effort. Enter the fudgiest brownie ever–so fudgy that it still tastes rich and decadent when it’s frozen. That’s what I want layered up in my ice cream “cake.” 

The Fudgiest Brownie

The brownie layers for the ice cream cake are adapted from my all-time favorite fudge brownie recipe. The chocolate flavor is super deep and rich thanks to Dutch-process cocoa (which is alkalinized to balance the natural acidity of cocoa). And the extra dense, super fudgy, luscious yet slightly chewy texture is achieved with butter, an extra yolk, both granulated and brown sugar, honey, cornstarch, and no leaveners (baking soda or powder). It’s a one-bowl wonder and the only brownie recipe you’ll ever need.

For the ice cream cake, the key is to keep the brownie very fudgy–borderline under-done. Remove it from the oven when a toothpick or fork inserted in the center comes out with sticky crumbs/smudges (not covered in liquid batter, but definitely not clean). This usually takes about 24 minutes at 350 in my oven. It will continue to firm up as it cools, and you want it to still have a fudgy, chewy texture when frozen. 

The Hot Fudge Sauce

To be totally honest, I think this hot fudge sauce is my favorite part of the whole cake.

It comes together in just a couple minutes on the stove with butter, cream, Dutch cocoa, honey, brown sugar, high-quality dark chocolate, and vanilla. The ingredients seem pretty straightforward, but there is something so special about the resulting chocolate flavor that I just can’t put my finger on. You see people’s eyes light up when they taste it and just think, RIGHT?!?! Why does it taste SO good.

If you have any leftover fudge sauce, store it in the fridge, sealed, for 1-2 weeks. Warm it up gently in the microwave (a few seconds at a time, stirring in between) and drizzle it over any treat that could use a dose of magic.

The Espresso Whipped Cream

When ready to serve, the ice cream cake is topped off with clouds of fluffy homemade espresso whipped cream. The light and airy texture balances out the dense fudge brownie cake perfectly. It is sweetened very lightly, and the espresso flavor is not overwhelming–just enough to complement the coffee ice cream. It’s one I can eat by the spoonful without hesitation. 

Assembly

You have a few options for baking the brownie and assembling the ice cream cake. First, choose how you want to present the final cake (and what pans you have to work with), then shape and cut your brownie accordingly:

1. Rectangular ice cream cake with 4 thin brownie layers (pictured): Bake the brownie in an 8×8-inch square brownie pan. When completely cool, cut the brownie in half to form 2 rectangles, then cut each of those rectangles horizontally through the center to form 4 thinner brownie layers (pictured below). Assemble the ice cream cake in a loaf pan. (It’s ok if the loaf pan is a little larger than the brownie layers. Plastic wrap will help the ice cream cake hold its shape.)
2. Rectangular ice cream cake with 2 thick brownie layers: Bake the brownie in an 8×8-inch square brownie pan. When completely cool, cut the brownie in half to form 2 thick rectangles. Assemble the ice cream cake in a loaf pan as above, but using 2 thick brownie layers instead of 4 thinner layers.
3. Round ice cream cake with 2 thin brownie layers: Bake the brownie in a 9-inch round springform pan. When completely cool, cut the brownie horizontally through the center to form 2 thin round brownie layers. Assemble the ice cream cake in the same 9-inch springform pan. Remove the sides of the springform pan to serve.

Thick or Thin?

To help balance out the textures and create a more cohesive slice, I like to cut the brownie into thinner pieces and make more layers. At its full thickness, the frozen brownie can feel heavy and may overpower a bite. As long as you don’t over-bake it, though, it will still be fudgy and chewy–not too hard to eat. I’ve made this ice cream cake both ways (2 layers of full-thickness brownie and 4 layers of half-thickness brownie), and both were successful. The approach is up to you!

If you choose the loaf pan method, layering the cake will look something like this.

• Before starting, line the pan with plastic wrap with excess hanging over the sides. You’ll pull the plastic wrap over the cake after assembling to help it hold its shape.
• Layer completely cooled brownie, slightly softened ice cream (just easily scoopable, not melty), cooled fudge sauce, and chopped Oreo. (The fudge and Oreo can go on top of the brownie or the ice cream, doesn’t matter.)
• After every ice cream layer, place the cake back in the freezer for a few minutes to let it set up. If the ice cream is still soft and you stack a brownie on top of it, the ice cream will spill out over the sides. Melted ice cream around the sides will then re-freeze and get icy, and you do not want that.
• Repeat the layers, alternating between cookies & cream and coffee ice cream.
  • If you make 4 brownie layers, you will end up with 3 ice cream layers (e.g. cookies & cream, coffee, cookies & cream), about 2/3 pint per layer, with brownie on top.
  • If you make 2 brownie layers, you will have 2 ice cream layers, 1 pint per layer, with brownie on the bottom and in the middle.

This is THE. FUDGIEST. fudge brownie ice cream cake. It's stacked with layers of fudgy Dutch cocoa brownie, cookies & cream and coffee ice cream, magical hot fudge sauce, Oreo crumbles, and fluffy homemade espresso whipped cream.

Per usual, high-quality ingredients are crucial for the best results. There are a few shortcuts, though, that can maintain optimal flavor while making your life a little easier, which I’ve detailed below.

The Crust

Naan/Flatbread

For a crispy, chewy, satisfying, flavor-loaded pizza crust that doesn’t involve the hassle of making pizza dough, store-bought naan is my go-to. In fact, naan flatbread pizza shows up on my dinner rotation way more than  traditional pizza with scratch-made dough. The quality and taste for time and effort makes naan pizza a weeknight winner. I especially love Stonefire Roasted Garlic Naan (which I also use as a dinner bread and a toast for spreads and dips).

For the best crisp on the bottom, I recommend cooking naan/flatbread pizza on a pizza pan with holes (aka perforated pizza pan). With my method, you first add the sauce, crisp meat, and sautéed veggies to the naan and cook at 450ºF for 8 minutes. Then add the cheese and finish at 425ºF for 4-5 minutes. This allows you to get a beautiful char on your meat and veggies, slightly dry out the toppings to avoid a soggy crust, and maximize the crisp on the bottom without burning or drying out your cheese. It’s my secret to optimal crispiness and meltiness.

Pizza Dough

If you opt for a traditional pizza dough version, simply use the toppings listed in the recipe (taking care not to overload the dough), but follow the instructions for the dough and equipment you’re using. I recommend cooking pizza dough on a preheated pizza stone at very high heat (475 – 550ºF). Here is my dough recipe with pizza stone baking tips, including my fool-proof parchment paper method.

The Toppings

• Basil pesto – Use a quality jarred pesto or make your own. For a fun twist, try a pistachio pesto.
• Ham – I use thinly sliced black forest ham (freshly sliced from the deli >>>> pre-packaged), which I tear and quickly sear in a skillet until lightly browned before putting it on the pizza. I love the crisp, meaty, smoky, salty bite that it adds, not to mention the ease of preparing it. You may also sub bacon, pancetta, Italian sausage (cooked until brown and crisp and placed on the pizza before baking), or prosciutto (uncooked and placed on the pizza after baking).
• Yellow onion, leeks, shiitake mushrooms, garlic – A lovely seasonal blend of sweet, earthy, umami-rich, aromatic veggies with hearty texture from the mushrooms to take the pie up a notch. After browning the meat, sear the veggies in the hot skillet and sauté until crisp-tender. Season with sea salt, black pepper, and Aleppo pepper for a touch of sweet heat, if desired. Deglaze with white wine to incorporate the rich flavor from all the yummy browned bits in the pan. To minimize moisture levels on the pizza, slice the veggies very thin and do not over-crowd the pan.
• Artichokes – The superstar of the pizza, in my opinion. For ease, I use jarred artichoke hearts. Drain well and slice thin to avoid excess moisture on the pizza.
• Cheeses – Use a creamy, nutty, semi-soft cheese that’s good for melting such as fontina. I also like to incorporate semi-soft smoked goat cheese and/or truffle gouda for added complexity. You may also add a finely shredded aged cheese like parmigiano-reggiano.
• White Balsamic – A finishing drizzle of quality white balsamic adds a delicate, lightly tangy, sweet brightness that enhances the other flavors.
• Truffle – To add a kiss of truffle flavor, either incorporate a truffle cheese (like creamy truffle gouda or indulgent Moliterno al Tartufo) into your cheese blend, or finish the pie with a drizzle of truffle oil. Totally optional, but if available, the truffle adds a deep level of richness and indulgence that tastes heavenly with the flavors of this pizza.

Sweet basil pesto, charred thin-sliced ham, rich shiitake mushrooms, yellow onion, sweet leeks, garlic, a touch of Aleppo pepper, bright and earthy artichokes, and nutty Italian cheeses are baked on chewy roasted garlic naan or flatbread to crispy, melty perfection. Finished with sweet & tangy white balsamic and fresh basil, with an optional touch of truffle.

Tea people and non-tea people alike will swoon over these magical flavors. The complexity of the tea is balanced with the warmth of vanilla bean, brightness of honey and lemon, and richness of white chocolate to create a sophisticated, sweet, and comforting bite of heaven. They are glorious for Mother’s Day brunch, Easter brunch, or any lazy weekend that would benefit from a special treat.

The Brioche Dough

This brioche dough is my go-to for cinnamon rolls, sweet buns, and all their relatives, and I’m certain it will be your new favorite, too. It is simple to throw together, takes just minutes to knead with an electric mixer, is easy to handle, can be made the night before, and comes out ultra soft and pillowy every single time. Understandably, the idea of making any dough from scratch can seem daunting at first. But do this just once, and you’ll wonder why brioche buns haven’t always been on your regular meal rotation. The dough is shockingly low-stress and extremely satisfying to make–no special skills required.

A few things that make this recipe stand out:

• It uses bread flour instead of all-purpose flour. Because of the higher protein content, bread flour allows more gluten to develop, meaning more structure (read: fluffiness) in your rise and more irresistible chew in your baked rolls.
• The full recipe makes enough dough for 9 hearty rolls, but it can easily be adapted for a smaller batch of 6 rolls (2/3 the recipe).
• Kneading just takes 8 minutes and is a breeze with the dough hook attachment of a stand mixer or electric hand mixer.
• You have a super convenient overnight option (first rise and assembly the night before, quick second rise and bake in the morning) or same-day method to choose from.
• The dough is so versatile! Your filling options are endless, and the London fog flavor is perhaps the best.

The London Fog Filling

The delectable London fog filling is what makes these buns extra special. A “London fog” is a latte made with earl grey tea, vanilla, and milk. When translating this concept to a sweet roll, I wanted strong earl grey flavor, prominent vanilla bean, and a sweet-creamy element. I also wanted to incorporate lemon and honey–two of black tea’s besties–to enhance and brighten the flavors. Thus, we have:

• Crushed earl grey tea – Grind loose-leaf tea to form a powder, or take it directly from a tea bag.
• Vanilla bean paste – Although more expensive than vanilla extract and sometimes harder to find, vanilla bean paste is the key to an unmistakable, rich vanilla flavor in the finished buns. You can actually see and taste the beautiful speckles of vanilla bean in the filling. (Vanilla extract certainly won’t hurt the flavor, it is just easily masked.)
• Lemon zest – Adds a zing of brightness.
• Honey – Complements the earl grey while contributing to the mouthwatering gooeyness of the center.
• Sugar – Use white sugar instead of brown to pair with the other delicate flavors.
• Unsalted butter – Soften and mix with the other filling ingredients to form the goo.
• White chocolate chips – An extra indulgent touch, the white chocolate partially melts when the rolls bake, adding an element of creamy richness to each bite.

Assembly

After the dough finishes its first rise in a greased bowl, you’ll roll the dough out on a lightly floured surface to form a large horizontal rectangle. Spread the gooey filling all over, leaving a small border around the edges, then sprinkle with white chocolate chips. (For reference, the photo above is zoomed in on the right third of the rectangle. It should extend horizontally and measure about 14 x 9 inches for the full batch.)

To roll and cut the dough, you have a couple options:

1. My preferred option: Use a pizza cutter wheel to cut the rectangle into 9 vertical strips, each about 1.5 inches wide. Working with one strip at a time, roll the dough away from you to form a pinwheel. Pros: (1) Compared to rolling up an entire log, it’s much easier for me to roll small strips tightly and evenly. (2) If you want to do more than one type of filling in the same batch (which I often do to keep things interesting), you can clearly see the boundaries of each flavor while partitioning the rolls. (3) You avoid the issue of pinching down the ends of the rolls when cutting the entire rolled-up log with a knife (see option 2 below). Cons: (1) You need a pizza cutter wheel. (2) It can be messier if some of the filling spills out while you roll. 
2. The more common method is to roll the entire rectangle into a log. Starting at one end, progressively tuck the edge closest to you under, and roll the dough away from you to form a 14-inch log. Then, you can use a serrated knife to cut the rolls into 9 equal pieces, or wrap unscented dental floss around each piece and tighten to cut the rolls. Pro: Less filling can fall out while you’re rolling the dough. Cons: (1) It’s more difficult to achieve a tight, even roll along the entire length of the log. (2) If you use a knife to cut the rolls, you risk pinching down the dough at the ends.

At this point, you can refrigerate the rolls in the prepared baking dish overnight, or move on to the second rise if making them the same day.

The second rise is completed just before baking and takes about 45 minutes from room temperature (or 1.5 – 2 hours total after removing them from the fridge). When they look super puffy (like in the photo above), they are ready to bake.

The buns bake to golden, aromatic perfection in just 20-25 minutes at 350.

The London Fog Glaze

This quick and simple glaze is made by steeping earl grey tea in hot cream, then whisking the cream with powdered sugar and vanilla. Very little effort for a very big impact. It is glossy and delicate, adds just a kiss of sweet indulgence, and enhances the fragrant London fog flavor. 

Prep the glaze while the buns are in the oven, then drizzle it on the hot buns right after they finish baking.

Finally, let’s take a minute to appreciate this warm, sweet, luscious goo that coats each layer of soft, pillowy brioche and accumulates at the bottom of the baking dish. It’s like a magical earl grey honey white chocolate sauce. Yep, magical.

For the very best experience, enjoy the buns hot from the oven. However, if you do end up with leftovers, see the instructions at the end of the recipe for reheating them with steam to restore their fresh-from-the-oven, moist and soft texture.

Pillowy homemade brioche dough is rolled up with earl grey tea, vanilla bean, honey, lemon, and white chocolate to create these London fog-inspired sweet buns. They're baked to golden, soft and gooey perfection and topped off with an earl grey glaze.

The Chocolate Cake

This is THE chocolate cake recipe to end all other chocolate cakes. People will stare at you with their jaw on the floor and ask just how you got a thick chocolate cake to be so moist. It’s so soft that it nearly melts in your mouth. The only downside to working with a cake this moist and delicate is that stacking, decorating, and slicing can be more difficult than with a stiff/dense cake. I highly stress that you chill the cakes before attempting to frost and assemble, because if not, these layers are begging to fall apart. If you ask me, a few extra crumbs on your hands is well worth the trade-off for the most luxurious, fluffy, rich, melt-in-your-mouth, soft and moist chocolate cake that you can get. 

What makes this cake so amazing?

• Dutch-process cocoa – Alkalization gives Dutch cocoa its dark, intense color and exceptionally smooth, deep, mellow flavor.
• Full-fat buttermilk, sour cream, and oil – The magic combo that ensures the moistest, softest, and fluffiest crumb all at once
• Baking soda and powder – In the simplest terms, baking soda is basic, so it reacts with the buttermilk and sour cream (acidic) to form carbon dioxide, which helps the cake rise and form a fluffy crumb. On the other hand, baking powder has already been neutralized with an acid; it produces CO2 when dissolved in liquid and heated. In general, you want to use enough baking soda to neutralize your acidic ingredients and baking powder to leaven the rest of your neutral or slightly basic ingredients. Cocoa, which is naturally acidic, is alkalinized in Dutch-process cocoa to a neutral pH, so accounting for the Dutch cocoa with baking powder is really important to avoid an alkaline or soapy taste. All that to say, there is science behind the baking soda:powder ratio in this recipe, and it works for both the ideal texture and flavor of this cake. 
• Espresso – Stirring in hot water with espresso right before baking also works a little magic on the chocolate flavor and crumb of the cake. To be sure, you will not taste coffee in the finished cake, just a richer/deeper chocolate flavor.

The Strawberry Swiss Meringue Buttercream

It’s not your average super-sweet American buttercream. Swiss meringue buttercream is made by dissolving sugar into egg whites over heat, whipping up a meringue, then incorporating cubes of cool softened butter until you have a smooth buttercream. It’s slightly more involved than a simple American buttercream and has more room for error, but it is so worth it.

Why do I love it?

• It’s not overly sweet! For those of you who routinely scrape off 90% of the frosting to enjoy a cupcake or piece of cake, Swiss meringue buttercream may be your answer. It’s everything you want your frosting to be–smooth, creamy, and beautiful–but pleasantly sweet. This is one I could actually eat by the spoonful (not saying I have…).
• It’s super luscious and creamy, and it spreads easily at room temp, making decorating a breeze.
• It holds its structure and provides structure to the cake. This is extremely important when working with cake layers as delicate and moist as these (see cake discussion above). This buttercream is thick and stable enough to hold up each layer of cake and allow for plenty of filling in between (without any filling oozing out the rim of frosting). 
• The crushed freeze-dried strawberries create a beautiful natural pink-speckled appearance mimicking the texture of a real strawberry. This gives the entire cake the look of a giant chocolate-dipped strawberry without any special decorating efforts, food coloring, or artificial flavors. Also, because freeze-dried strawberries are so concentrated in flavor, you get the taste of strawberry without having to add large amounts of fruit purée (which contains water and can alter the properties of the frosting itself).

Precision is important with Swiss meringue buttercream to get the correct consistency and perfectly smooth texture. Pay close attention to the details and troubleshooting tips in the recipe. A few key points:

• Fully dissolve the sugar in the egg whites. Heating the egg whites while mixing in the sugar helps to dissolve the sugar as well as safely “cook” the egg. Test by rubbing a sample between your fingers; when fully dissolved, the mixture will no longer feel gritty.
• Cool the meringue completely at room temp before adding the butter. If the meringue is still warm, it will melt the butter, and the frosting will be liquidy.
• Ensure the butter is cut into 1-Tbsp-sized pieces, set out ahead of time to soften, but still slightly cooler than room temperature. If the butter is too soft or melty, it will result in a thin/liquidy buttercream. If too cold and hard, it won’t incorporate smoothly.
• Frost and eat at room temperature. If making the buttercream in advance, store it covered in the fridge; before frosting the cake, set the buttercream out long enough to return to near-room temp, then re-whip it until it’s fluffy and creamy again. Likewise, leftover cake should be refrigerated for food safety purposes (mainly due to the mascarpone filling in this cake); before eating, set the cake out for a few hours for the buttercream to soften. 

The Whipped Mascarpone

This vanilla bean whipped mascarpone makes the perfect light and fluffy filling to break up the rich dark cake layers and balance out the heavier frosting and ganache. The consistency is similar to a mousse or bavarian cream, but it is super simple to make and doesn’t require any egg yolks! You simply:

1. Beat mascarpone with powdered sugar.
2. Add vanilla bean paste.
3. Gradually mix in heavy cream.
4. Whip until it’s fluffy. (Avoid over-beating because it will eventually begin to separate.)

Mascarpone is the creamier, smoother, richer Italian counterpart of American cream cheese, and it creates the most heavenly texture when whipped with cream. It is also milder in flavor than cream cheese, so it really allows the vanilla bean to shine through. In a pinch, you can sub regular full-fat cream cheese; just expect a tangier taste that may compete with some of the vanilla flavor. 

The ingredient that separates “vanilla bean whipped mascarpone” from simple “vanilla whipped mascarpone” is vanilla bean paste. It can be more difficult to come by and more expensive than vanilla extract, but I’d say it’s worth it for anything that you want to actually taste like vanilla. 

The Nutella Ganache

Rich dark chocolate ganache meets sweet and nutty Nutella to make a smooth, fudgy filling and a glossy, pourable drip for this cake. While I often reach for semisweet to bittersweet chocolate when making ganache, I chose 72% dark chocolate here to balance out the sweetness of the Nutella and create a dramatic contrast with the strawberry buttercream and vanilla bean whipped mascarpone. On its own, the 1:1 dark chocolate ganache would be super thick due to the low level of milk fat in dark chocolate; however, when combined with Nutella, the consistency becomes fudgy yet smooth and luscious, and it melts in your mouth with each bite. 

It’s the easiest thing ever to make:

1. Place chopped dark chocolate in a bowl.
2. Microwave heavy cream until it starts to boil (watching closely so it doesn’t bubble over). 
3. Pour hot heavy cream over the chocolate in the bowl. 
4. Cover with foil and let it rest, undisturbed, for 5 minutes.
5. Gently stir to incorporate the chocolate and cream.
6. Fold in Nutella and stir until smooth.

After filling and frosting the cake, use the remaining ganache to create a drip. The key is to warm the ganache enough for it to flow over the top and sides, but not so much that it runs off the cake or melts your frosting. Chilling the cake first also helps to control the drip. I warm the ganache in the microwave in 10 to 5-second intervals, stirring each time, until it reaches the consistency of a glossy, pourable fudge (like what you’d pour over a hot fudge sundae, but not that hot). Start at the edges and let it slowly drip over the sides, then fill in the center and smooth out with an offset spatula.

All Together Now

To build the cake:

1. Chill the cake layers. After cooling completely on a cooling rack, I recommend wrapping each layer in plastic wrap so the cakes don’t fall apart. Refrigerate at least 1 hour or up to overnight. I often make the cake layers the night before decorating and serving.
2. If needed, use a large serrated knife to even the tops of the cakes. Place the bottom layer on a cake board. 
3. Pipe a tall ring of strawberry buttercream around the edge of the cake. It should be tall enough to hold up the second cake layer over the fillings in between.
4. Spoon room-temp ganache inside the ring of buttercream and smooth with the back of a spoon. Then dollop half of the whipped mascarpone evenly over the ganache. 
5. Place the second layer on top and repeat with a rim of buttercream and fillings. Place the third layer on.
6. Use an offset spatula to cover the top and sides of the cake in a crumb coat of buttercream.
7. Frost a second, clean layer of buttercream over the crumb coat.
8. Chill the frosted cake, then make your drip.

Soft, rich, insanely moist Dutch chocolate cake layered with light & fluffy vanilla bean whipped mascarpone, fudgy Nutella ganache, smooth & creamy strawberry Swiss meringue buttercream, and a Nutella ganache drip. This is THE beautiful, decadent, show-stopping cake to make for Mother's Day and other springtime festivities.

It was so good, in fact, that I couldn’t help but try to recreate it. Thus, I present to you my version of spring gorgonzola and shrimp pasta, inspired by the one that got away.

Gorgonzola Dolce Sauce

Regarding blue cheese, to be clear, we are not talking about the sharp, pungent, lumpy blue cheese swimming in your salad dressing or hot wing dipping sauce. Gorgonzola dolce is a sweet, buttery, mildly tangy relative of blue cheese that melts into a smooth and creamy sauce. It’s what makes this pasta taste magical. 

This gorgonzola sauce is also not the 100-lb., fondue-thick cream sauce from your local steakhouse. This version has a luscious and creamy mouthfeel, but with a light, silky body that won’t weigh you down. The creamy texture is achieved with a touch of cream or half & half, melted gorgonzola dolce, parmigiano-reggiano, and reserved starchy salted pasta water to reach a smooth, glossy consistency. And it all just melts together with the pasta on the stovetop! i.e., no temperamental roux, no special gadgets, no stress, and minimal time required for an elevated dish.

Components

This pasta is exploding with bright, fresh, sweet, briny, and savory flavors that complement the creamy gorgonzola sauce. It’s the definition of spring comfort.

• Shrimp – A delicious and convenient option because they cook super quickly in the same skillet. Pink or red gulf shrimp are my favorites. You can also sub scallops (pan-fried on each side, in place of the shrimp), cooked crab or lobster meat (stirred in with the spinach), chicken (cubed and sautéed until cooked through, in place of the shrimp), or omit for a vegetarian option.
• Onion/shallots, leeks, garlic – Lightly sautéed in butter until aromatic. Leeks are one of my favorite spring veggies for their sweet, mild flavor. 
• White wine – To deglaze the pan and add flavor to the sauce.
• Roasted cherry tomatoes – Quickly roasting the cherry tomatoes at a high temp before adding them to the pasta goes a long way to create extra-sweet, caramelized, charred, juicy, aromatic tomatoes that elevate the dish. Slice them in half to avoid mini explosions and loss of excess juices, and add a sprinkle of coarse sea salt (preferably fleur de sel) for an irresistible salty-sweet flavor.
• Spinach – Wilts right into the skillet without adding to your cooking time.
• Sea salt, black pepper, and Aleppo pepper flakes – Adjusted to taste throughout cooking. For me, Aleppo pepper adds the ideal hint of sweet heat without overtaking the sauce, but totally optional. 
• Capers and artichokes – Jarred capers and artichokes add the perfect kick of brininess, tang, and bright spring flavor to the creamy sauce. Would not recommend skipping.
• Gorgonzola sauce – A simple blend of cream or half & half, gorgonzola dolce, parmigiano-reggiano, and reserved pasta water that melts together on the stovetop to form a light, creamy, silky-smooth sauce.
• Fresh parsley and lemon juice – A sprinkle of fresh herbs and squeeze of lemon at the end of cooking go a long way to brighten the flavor of the pasta. You can use fresh chopped parsley leaves OR lightly dried parsley (which offers all the appeal of fresh herbs but keeps way longer in the fridge).
• Long-strand pasta – I used linguine, but capellini or angel hair would be great alternatives. Generously salt the pasta water and follow instructions for al dente. 

The Salmon

1) Marinate. 2) Oven roast. 3) Simmer down excess marinade for a glaze.

This is the easiest formula to turn weeknight salmon into an elevated, saucy, delicious crowd-pleaser using a few staple ingredients. The sky is the limit for marinade flavors, as you can probably tell from my recipe archives. Here, miso adds the perfect level of salty, sweet, funky umami richness to the much-loved maple Dijon combo. If I haven’t convinced you to get some miso for your everyday home cooking yet, this one is for you. 

The Sides

The salmon is almost completely hands-off with a cook time of only 5-6 minutes, so you can simultaneously whip up a few of your favorite sides. I recommend:

• Crispy roasted baby potatoes (pictured), for 2 servings: Chop 300g baby golden potatoes into small cubes. Place the cubes in a steamer basket over simmering water in a covered saucepan; steam 10-12 minutes. Remove from heat. Transfer potatoes to a mixing bowl. Add 1 tsp grainy Dijon, 2 tsp olive oil, and a generous sprinkle flavored salt or seasoning blend (such as black garlic sea salt, smoked sea salt, or a blend with smoked salt, garlic, paprika, herbs, and pepper) plus black pepper, to taste. Toss until evenly coated. Place the potatoes cut-side-down on a baking sheet lined with foil. Roast at 425º for about 20-25 minutes, or until browned and crispy. Gently toss the potatoes on the baking sheet, then sprinkle with freshly shredded semi-soft cheese (such as smoked or flavored gouda, fontina, etc.) or finely shredded aged hard cheese (such as parm, aged gruyere, aged truffle cheese, etc.). (Pictured is truffle gouda.) Return to the warm oven for 1-2 minutes just to melt the cheese. 
• Crispy garlic truffle cheese smashed potatoes
• Roasted veggies: Asparagus, broccolini, and French green beans with leeks are some of my favorites in spring. Slice the veggies; toss with olive oil, sea salt (or flavored sea salt like black garlic), and black pepper; spread out on a baking sheet lined with foil. Roast at 425º for 15 minutes (for asparagus) to 20-25 minutes (for green beans). Finish with a drizzle of white balsamic or squeeze of lemon juice and sprinkle of fresh parsley.
• Crispy roasted Brussels sprouts
• Warm and toasty bread: Store-bought garlic naan, lightly toasted in the toaster oven, is always a winner for me.

A deeply flavorful, sweet and umami-rich marinade of maple, miso, and Dijon doubles as a rich glaze for this simple roasted salmon.

Miso Caesar

For the dressing in the wrap, our goal is more of a parmesan paste than a salad dressing. It coats the lettuce and keeps the wrap really moist and satisfying without creating a runny mess. Plus, this short-cut version of Caesar dressing does not require egg yolks, so it comes together instantly and spares us the food safety concerns. To make it, you’ll need:

• Miso – Miso is fermented soybean paste from Japan, and it adds loads of rich, salty, complex umami flavor to soups and sauces. In our Caesar dressing, it plays a similar role as Worcestershire sauce would, but it goes even further with a kick of salty-sweet, toasty, earthy funk. Totally worth having on-hand for various dressings and marinades.
• Anchovy paste – Anchovies supplement the miso with salty umami flavor and help create the classic Caesar taste. If you absolutely refuse, you can leave it out and add a touch more miso.
• Mayo and Greek yogurt – You can skip the egg yolk and use a combo of mayo and Greek yogurt for the creamy element. The Greek yogurt adds a nice tangy flavor.
• Parmigiano-reggiano – Quality is important! Use real parmigiano-reggiano freshly grated from the block, and the rich nutty flavor shines through in the dressing.
• Minced garlic – Fresh, finely minced garlic tastes best.
• Fresh lemon juice and apple cider vinegar – Add acidity and help form the paste.
• Black pepper and fresh chopped parsley – I love the fresh herbiness that the parsley adds to the wrap. For an option that lasts a long time in the fridge and still tastes fresh, I recommend “lightly dried” chopped parsley. 

The Wrap

You’ll toss the thick miso Caesar paste with chopped Romaine (+/- shaved fennel when in season), then layer the salad with the rest of the ingredients in the wrap.

• Smashed avocado
• Sliced turkey – Get it sliced directly from the deli counter for the best taste. My favorite is roasted turkey breast.
• Bacon – Pre-cooked turkey or chicken bacon is a convenient and healthier option. Quickly toast it in the toaster oven or heat on the stovetop to crisp it up before using. 
• Pickled red onions – Make a batch and use on everything!
• Fresh corn – When in season (summer), fresh sweet corn adds a burst of juicy, sweet crunch — no need to cook it.
• Romaine – Chop crunchy Romaine and toss with the dressing for full flavor throughout every bite.
• Fennel – When in season (fall to early spring), thinly sliced raw fennel adds wonderful flavor and crunch to the salad. Due to the seasonal separation between fennel and corn, you can generally make a fall/winter/spring version with fennel and a summer version with corn.
• Tortilla – Use your favorite brand, whole grain if available. If using a larger wrap, you can fold in the sides like a burrito to keep everything together. Otherwise, roll it up, slice in half, then wrap each half in plastic wrap to hold it together. 

This quick homemade Caesar dressing is made with miso, garlic and parm, Greek yogurt and mayo, anchovies, lemon, and herbs for an explosion of rich umami flavor. Wrapped up with crunchy Romaine, roasted turkey, crispy bacon, smashed avocado, fresh sweet corn, and tangy pickled red onion, this twist on the Caesar will change the way you think about Caesar salad forever.

Happy Easter

I’ve said it before, and I stand by my statement: Easter food beats all other holiday food (yes, including Thanksgiving food), for several reasons:

1. Spring delivers some of my favorite seasonal produce–strawberries, artichokes, mushrooms, leeks, sweet peas, carrots, greens, lemon, herbs…
2. Brunch is often the main meal.
3. Chocolate plays a major role.
4. A feast is welcomed but less pressured compared to the other feast holidays.
5. Soft colors, sunny themes, and pastel decorations brighten the atmosphere and reflect the joy of the holiday.

Malted Browned Butter blondies

These mini egg blondies are just the thing to complete your Easter spread, graduation tea, spring picnic, or potluck. They’re super easy to package, transport, and store, so they are ideal for gifting (or stashing away in the freezer for yourself). You can also easily adapt them for other seasons by replacing the mini eggs with other mix-ins (chopped chocolate of any kind, m&ms, peanut butter m&ms, nuts, toffee, etc.) and/or use the dough to make individual cookies. No matter how you use it, get ready for this malted browned butter cookie dough to be your new favorite for all the cookie occasions.

I actually hesitated to use the term “blondies” for these bars because so much about them is toasty and nutty and caramely and, well, brown. But unfortunately the term “brownies” is already taken and would just confuse people. 

There are two big secrets to the unbelievable flavor of this dough (although not the best-kept secrets, as I put them in the title):

1. Malted milk powder
2. Browned butter

They both work together to create deep levels of nutty, toasty, caramely, earthy yet pleasantly sweet flavors and aromas that will warm your soul.

For the dough, I brown half of the butter for flavor and leave the remaining half softened. It’s important to cool the browned butter to room temp and soften the remaining butter to slightly cooler than room temp so the butter and sugar properly cream together.

The magic sugar ratio here is 2:1 brown sugar to granulated sugar. The exact effect of each type of sugar on the final product involves a lot of science (this is a good summary from Serious Eats). But generally speaking, brown sugar develops rich and complex flavors from its molasses content, reacts with baking soda to make the cookies puffy and soft, and acts as a tenderizer to make the cookies thick and chewy. White sugar creams with butter to aerate the dough and contributes to the tender inside/crispy outside effect. Working together, they create blondies that are thick, soft and chewy in the center, extra moist, crispy-crumbly on the edges, and super rich in flavor. 

Our featured mix-in is Cadbury mini eggs–hunks of smooth and creamy milk chocolate coated in a crunchy pastel shell, roughly chopped for chocolatey goodness in every bite. Not only do they add rich chocolate and festive color, but the crunch of the sugar shell makes the texture so fun and satisfying. Besides Cadbury mini eggs, another favorite of mine is m&m’s peanut butter chocolate eggs.

If mini egg season has passed, the mix-in possibilities are nearly endless. You can load them up with chocolate chips/chunks of choice, seasonal m&ms, toffee, nuts, coconut, or pieces of your favorite chocolate candy.

If using the dough for cookies rather than blondies, make sure to chill the dough for at least an hour before baking. This will keep the cookies from spreading too quickly and keep them thick, soft, and chewy.

After cooling inside the pan, transfer the uncut blondies to a wire rack to finish cooling completely before cutting. Baking them longer will create crispy edges for the crunchy cookie fans (above), but the centers will stay chewy and soft. I prefer to lean on the shorter baking time to get that irresistible melt-in-your-mouth texture all throughout (below). They will finish setting up as they cool.

Sweet & nutty malted milk powder and toasty browned butter give these chewy blondies an unmistakable rich flavor. Loaded with the smooth chocolate of mini Cadbury eggs, these blondies make the perfect festive Easter treat.

Salad breakdown

• Greens – I really like baby greens (baby butter, baby Romaine, etc.) or chopped green leaf lettuce
• Crunchy veggies – Thinly sliced red onion, red bell pepper, and shaved fennel (when in season)
• Sweet grape tomatoes – Sugar Bombs are hands-down the best I’ve ever had outside of Sicily. 
• Jarred artichoke hearts – In brine or an olive oil-based marinate… A necessity!
• Olives – Taste around the olive bar and find your favorite.
• Ham – I use black forest ham that’s sliced thin at the deli counter (much better taste and quality than pre-packaged). You can sub an Italian cold cut of your choice or go vegetarian if desired.
• Cheese – Any semi-soft mild cheese will work here. You can go sharper with provolone, sweeter with fontina or mozzarella, or smokey/sweet with a smoked goat cheese or smoked mozzarella. Dice into small cubes directly from the block.
• Avocado – Not traditional Italian, but I love the texture that it adds to this salad.
• Pine nuts – They are more expensive, but fortunately they can be used in moderation with a big impact. Lightly toast them in the toaster oven or in a dry skillet for the best aroma and optimal nutty flavor and crunch.
• Fresh basil and parsley – I must confess, lightly dried herbs are my secret weapon for garnishes and added flavor. They stay fresh in the fridge for weeks, you don’t have to maintain a plant, and they are already washed, chopped, and ready-to-go whenever you need them. I even prefer the taste of lightly dried herbs for many dishes because they look and feel like fresh herbs, but with more concentrated natural flavor.
• Honey Dijon balsamic dressing – So simple, so delicious. You’ll never reach for a store-bought vinaigrette again. Just mix together Dijon, a really good aged balsamic (the quality makes a huge difference in taste), quality olive oil, honey, fresh lemon juice, sea salt, ground black pepper, and a dash of Aleppo pepper or crushed red pepper for a kick.

This loaded chopped Italian salad is juicy, hearty, meaty, cheesy, crunchy, briny, salty, sweet, spicy, fresh, and herby all at once. It’s guaranteed to satisfy.

Vodka sauce

It sounds fancy. It looks fancy. It tastes fancy. But SURPRISE–this is one of the quickest, simplest, easiest pasta dishes you will ever make. At the same time, the levels of flavor, comfort, and sophistication are through the roof. 

Flavor

Vodka, a touch of cream, butter, and parmigiano reggiano balance the acidity of the tomato paste to create a smooth, rich flavor that’s not overly tomatoey, and Aleppo pepper adds the perfect kick of spice (adjustable to your tastes). The sauce has a silky-smooth consistency and clings to the pasta with the help of reserved pasta water. Bonus: Because we use tomato paste rather than whole or crushed tomatoes, you don’t even have to blend it.

You may be asking a very reasonable question: What’s the point of the vodka? It’s rumored that vodka sauce originated as a tactic by vodka manufacturers to boost sales. (Whether that’s actually true is unclear.) So does it really serve a meaningful purpose for the flavor, or is it just a ruse?

The short answer: Vodka does bring a kick of sharpness that enhances the flavor of the tomato sauce. But if you had to leave it out or replace it with wine, you’d still end up with a delicious sauce.

Alcohol

We also need to address the alcohol situation. You’ve probably heard that alcohol “cooks out” or “burns off” due to the heat of cooking. That’s kind of true, but not as much alcohol disappears as you might think. The evaporation of alcohol depends on multiple factors, including time at the boiling point, other ingredients in the dish, and the surface area of the pan. Therefore, the remaining alcohol content is very difficult to predict. 

Bottom line: If you cannot consume alcohol for any reason, the only safe option is not to cook with it. You can just replace the vodka with extra pasta water to deglaze the pan.

Meaty Additions

The bacon is theoretically optional, but I do recommend some salty, smokey, crispy protein component (like bacon, pancetta, or spicy Italian sausage) for next-level flavor and an ultra-satisfying balance of textures. By cooking the bacon in the same pan as the sauce, you get the added bonus of deglazing those yummy browned bits and infusing umami goodness into the sauce.

Recipe breakdown

1. Cook the bacon or other meat (if using), then remove from the pan and wipe out any excess grease.
2. Cook the rigatoni in salted water until al dente. Reserve the pasta water.
3. Sauté onions/shallots and garlic in a little EVOO. Season with sea salt and crushed red or Aleppo pepper.
4. Stir in tomato paste and cook about a minute.
5. Deglaze with vodka, stir in reserved pasta water, and simmer a couple minutes.
6. Stir in cream, parmigiano reggiano, butter, and additional salt and pepper, to taste.
7. Stir in rigatoni and bacon. Finish with fresh parsley/basil and extra parm. 

The pasta is served here with a side of roasted asparagus and leeks:

1. Toss trimmed asparagus and roughly chopped leeks with EVOO, black garlic salt (or fleur de sel), black pepper.
2. Roast on a sheet pan lined with foil at 425 for ~15 minutes.
3. Finish with white balsamic drizzle and fresh parsley.