top of page

Bread & Dessert
My #1 tip for baking is to get a scale and measure by weight. Measuring cups are all different so you won't get precise measurements unless you weigh your ingredients.

If you're looking for GF bread recipes, I recommend the website glutenfreeonashoestring.com. She also sells a GF flour blend that is second to none (in my opinion). I've made the Naan, Hearty Fluffy GF Oat Bread, and NY Style Pizza Crust so far, and all were top tier. Check her out!

20230917_144744_edited.jpg
Bread

Easy Artisan Bread
Makes 1 Loaf
(start to finish takes about 4-6 hours)

Equipment Needed:

  • 6 Qt. Dutch Oven w/ Lid

  • High Temp Parchment Paper

  • Large Mixing Bowl

  • Whisk & Rubber Spatula

  • Kitchen Scale (recommended for best results)

  • Measuring Cups & Spoons

  • Pourable Glass Measuring Cup (2 cup)

Directions: 

1). Gather all equipment & ingredients. In a large mixing bowl, combine flour, yeast, sugar and salt. Whisk to combine. Add warm water and stir with a spatula or wooden spoon until a sticky, paste-like, dough is formed. If dough is too dry, add more water a one teaspoon at a time until it comes together. If dough is too wet (think brownie batter consistency) add more flour one tablespoon at a time until you have a formed dough that is wet & tacky in texture. Scrape down sides of bowl. Lightly spray top of dough with cooking oil, cover with plastic wrap and let rise for 3-5 hours at room temperature. Dough should triple in size with a lot of little bubbles on top when it's ready for step 2.

  • 3.5 C. (455g.) AP Flour (plus more if needed)

  • 1.5 t. (5g.) Instant Dry Yeast

  • 2 t. (5g.) Granulated Sugar

  • 2 t. (9g.) Kosher Salt

  • 1.75 C. (400ml.) Warm Water (about 110*F)

  • Olive Oil Cooking Spray

 

2). â€‹When dough is finished proofing, use a bread scraper or rubber spatula to gently remove from bowl to a lightly floured surface. Gently fold dough over itself 4-5 times forming it into a ball. Place dough ball onto a 12"x16" sheet of high temp parchment paper rough side down. Sprinkle a little flour on top of the dough, lightly cover with plastic wrap or a towel, and let rest for 30 minutes while your oven preheats. Place a dutch oven w/ lid into a cold oven. Preheat oven to 425*F.

​

3). After 30 minutes, or once oven has reached temp, remove dutch oven using oven mits. Optionally, you can use a bread lame or sharp knife to make some decorative slits in the top of your dough. Grab the parchment paper from each end and carefully transfer it into the heated dutch oven. Cover with the lid, return to oven, and bake for 20-25 minutes. Remove lid and bake for another 5-10 minutes uncovered, or until the top is golden brown. Transfer to a wire rack, and let cool for at least 15 minutes before slicing. 

​

The best way to enjoy homemade bread is FRESH, but you can double wrap in plastic wrap and freeze to consume at a later date. Enjoy!

Breads

Easy French Baguettes
Makes 4 small or 2 large loaves
(start process 1-day in advance)

Equipment Needed:

  • Large Mixing Bowl

  • Rubber Spatula or Wooden Spoon

  • Measuring Cups & Spoons

  • Pourable Glass Measuring Cup (2 Cup)

  • Kitchen Scale (recommended for best results)

  • High Temp Parchment Paper

  • Half Sheet Pan or Cookie Sheet

  • Saucepan 

Directions:

1). Gather equipment & ingredients. Combine flour, yeast, and salt in a large mixing bowl, whisk to combine and then add warm water. Mix using a rubber spatula until most of the flour is absorbed. Finish mixing with a clean hand until a tacky dough is formed.  If dough seems dry add 1 teaspoon of water at a time until you achieve a formed but sticky dough. Cover tightly and let rest at room temperature for 30 minutes. After 30 minutes, wet one hand and grab the dough from one side, stretch it up and fold it back over onto itself. Stretch the dough 3-4 times, cover and let rest for 30 more minutes. Repeat the stretch & fold process 3 more times, with a 30-minute rest between each one. When you're done with stretch and folds, tightly cover bowl with plastic wrap, and refrigerate for 12-24 hours.

  • 1.5 C. (200g.) All-Purpose Flour (plus more for dusting work surface)

  • 2 C. (290g.) Bread Flour (sub w/ all-purpose flour)

  • 1.5 t. (5g.) Instant / Quick Rise Yeast

  • 2 t. (12g.) Kosher Salt

  • 1 & 2/3 C. (375ml.) Warm Water (plus more if needed)

 

2). After 12-24 hours (dough should be jiggly and bubbly), gently turn out onto a lightly floured surface using a dough scraper or rubber spatula. Being careful not to fully deflate or overwork the dough, divide it into 4 equal sections. Shape each section into a smooth dough ball, cover, and let rest for 20 minutes. Form each section into a baguette and place onto a 12"x16" sheet of high temp parchment paper, spaced about 3 inches apart. Cover with a clean kitchen towel and let rest for 30 more minutes while your oven preheats to 475*F.

​

3). When oven reaches temp, place an empty sheet pan in the oven to preheat for 5 minutes. Score each loaf with a sharp knife or bread lame. Fill a medium, oven safe saucepan with ice cubes and place on lower oven rack at the same time that you remove the hot sheet pan. Carefully transfer the loaves (still on parchment) to the hot sheet pan (I use a wooden pizza peel for this).  Place pan on middle oven rack and bake for 10 minutes. After 10 minutes, remove the pot of melted ice and turn the pan 180 degrees for even browning. Bake for an additional 5-7 minutes, or until tops are a nice golden brown. Remove from oven and let cool for 20 minutes before slicing. Enjoy!

20231022_154538.jpg
Garlic Naan
Indian Thali

Flatbread
Makes 8 flatbreads
(start to finish takes about 3-4 hours)

Equipment Needed:

  • Stand Mixer w/ Dough Hook 

  • Rubber Spatula & Whisk

  • Kitchen Scale (highly recommended for best results)

  • Measuring Cups & Spoons

  • Rolling Pin

  • Non-Stick or Cast Iron Skillet

  • Pourable Glass Measuring Cup (2 cup)

Directions:

1). Gather all equipment & ingredients. In the bowl of a stand mixer, combine flour, salt, sugar, and yeast. Give it a whisk to combine. Add warm water and olive oil, and mix using a rubber spatula until most of the liquid is absorbed. Place bowl on base of stand mixer fitted with dough hook attachment, and mix on medium speed for 7 minutes until a smooth dough forms. If after 7 minutes the dough is still sticking to sides of bowl, add more flour 1 teaspoon at a time, mixing for 2-3 minutes between each addition, until dough pulls away from sides of bowl. Let dough ball knead in mixer on low speed for another 5 minutes. 

  • 3.75 C. (500g.) AP Flour (plus more if needed)

  • 1.5 t. (8g.) Kosher Salt

  • 1.5 t. (6g.) Sugar

  • 1.5 t. (5g.) Instant Yeast

  • 1.5 C. (355ml.) Warm Water

  • 1.5 T. (21g.) Olive Oil

2). When dough is done kneading, remove bowl from mixer stand, lightly coat top of dough with olive oil, cover with plastic wrap, and set in a warm place for 1-3 hours or until dough has doubled in size. 

​

3). Once dough has doubled in size, turn it out onto a lightly floured surface and sprinkle the top with flour. Cut dough into 8 equal size portions and form into balls. Cover the dough balls with a clean towel or plastic wrap to keep them from drying out. Preheat skillet on stovetop over high heat. Create a lightly floured workspace near your stove, with enough room to roll out dough with a rolling pin.

 

4). Roll out one dough ball at a time (keep others covered) to approx. 6" diameter flatbread using a rolling pin It may take some practice to figure out the thickness you prefer. Once pan is very hot, place your first rolled out dough into the skillet. Cook for 1-2 minutes, or until it has some bubbles on top, and then carefully flip with a spatula. Cook for another 1-2 minutes on the other side, watching it closely so it doesn't burn. You can flip it a third time to try to get it to puff up and create a pocket in the middle. Sometimes they puff, and sometimes they don't, but I always try. Remove to a plate and brush with plain or garlic butter if desired. Repeat this process until all of your dough balls are cooked. It's important to do this one by one, so you are careful not to burn your flatbreads. Garnish with fresh chopped parsley, and enjoy immediately, or let cool to room temp, and freeze for future use.

 

*Use for gyros, flatbread pizza, sandwiches, or as a dinner bread, like naan. 

**Here's a great GF naan recipe that I use when baking Low FODMAP / gluten sensitive.

Olive Oil

Italian Focaccia Bread
Makes 1 Loaf - 6-8 Servings
(start to finish takes about 3-5 hours)

Equipment Needed:

  • Rubber Spatula

  • 9x13 Quarter Sheet Pan 

  • Large Mixing Bowl

  • Kitchen Scale (highly recommended for best results)

  • Measuring Cups & Spoons

  • Stand Mixer with Dough Hook Attachment

  • Plastic Wrap

  • Clean Kitchen Towel

  • Pourable Glass Measuring Cup

Directions:

1). Gather all equipment & ingredients. In bowl of stand mixer, combine warm water, honey, and yeast. Whisk to combine and then add olive oil, flour, and salt. Stir with a rubber spatula until most of the liquid is absorbed. Place bowl on stand mixer with dough hook attachment, and knead on low speed until dough starts to form. Increase to medium speed and let hook knead the dough for 10 minutes. Add 1-2 t. of flour if dough is still sticking to sides of bowl after the 5-minute mark. Once you have a smooth elastic dough, lightly coat in olive oil, cover with plastic wrap and let rise in a warm place for 1-2 hours. The dough should double in size. 

  • 1 C. (8oz.) Warm Water

  • 1.5 t. (6g.) Instant or Rapid Rise Yeast

  • 1 t. (8g.) Raw Honey

  • 2 T. (30ml.) Extra Virgin Olive Oil (high quality recommended)

  • 2.5 C. (335g.) Bread Flour (plus more if needed - AP Flour will work fine, too)

  • 1/2 t. (3g.) Kosher Salt

 

2). Coat the 9”x13” sheet pan with a heavy drizzle of EVOO (2 T. or 30ml.). When dough is finished rising, gently turn it out onto the oiled sheet pan. Flip the dough over so all sides are coated in oil, and then press dough out gently with your hands to fit the entire pan. It may not go all the way into the corners, and that's fine. Do your best to maintain uniform thickness throughout. Cover the pan with a lid or a plastic wrap and let rise for another 60-90 minutes or until it has doubled in size (it should be about even with the top of the sheet pan (about 1" tall).

 

3). After the 2nd rise is complete, make the brine by combining warm water and salt in a pourable glass measuring cup. Stir until salt is fully dissolved, and set aside. Lightly oil one hand and use 3 fingertips begin to dimple the dough, starting in the top left corner of the pan, and working straight down in a vertical line. Shift to the right and begin to dimple the next row straight down in a vertical line again. Repeat this process until all the dough is dimpled. The dough should have mostly filled in the corners after this step. Slowly pour the brine all over so it settles into the dimples. Cover dough and let rise for another 60-90 minutes in a warm place. The dough should again be about even with or slightly taller than the rim of the sheet pan (about 1.25") when it's ready to bake. While dough is rising, preheat oven to 450*F and move rack to lower middle of oven.

  • 1/4 C. (2oz. or 58ml.) Warm Water

  • 1/2 t. (3g.) Kosher Salt

 

4). Once dough has finished the final rise, remove cover and place in a 450*F oven for 8 minutes. When timer beeps, turn pan 180 degrees, and bake for 7 more minutes. The bread should be a nice golden brown. My oven takes exactly 15 minutes, but if your oven temp isn’t exact you may have to give or take a couple of minutes. Remove from oven, brush with olive oil, garnish with flaky sea salt and/or fresh herbs (like rosemary or parsley) if desired, and move to a wire rack to cool for 5 minutes before slicing into squares and serving. Make sure every piece has some of the crispy outer crust.  It’s the best part. Enjoy!​

Close up Bread
Cheesy Bread 3.jpg
20230423_160539.jpg

Copycat Pizza Hut Cheesy Breadsticks
Makes 16 Breadsticks
(start to finish takes about 3-5 hours)

Equipment Needed:

  • Kitchen Scale

  • Measuring Cups & Spoons

  • Stand Mixer with Dough Hook Attachment

  • Rubber Spatula

  • 9x13 Quarter Sheet Pan

  • Large Mixing Bowl

  • Plastic Wrap

  • Clean Kitchen Towel

  • Pourable Glass Measuring Cup

Directions:

1). Gather all equipment & ingredients. Combine water, yeast, and honey in the bowl of a stand mixer and whisk to combine. Add flour, salt, and olive oil, and stir mixture with rubber spatula until most of the liquid has been absorbed. Transfer the bowl to stand mixer fitted with dough hook attachment and knead on low speed until the dough has formed. Increase speed to medium and let the hook knead dough for 10 minutes. Add 1-2 t. of flour if dough is still sticking to sides of bowl after the 5-minute mark. Once you have a smooth elastic dough ball, lightly coat in olive oil, cover with plastic wrap and let rise in a warm place for 1-2 hours. The dough should double in size.

  • 1 C. (8oz./236ml.) Warm Water

TIP: for a faster rise, I warm my oven to about 90-100*F while I’m making my dough. I cut the heat and then place my dough in the warm oven proof. Just be careful, because if it’s too hot it will kill your yeast.

​

2). Coat the quarter sheet pan with 2 T. (30g.) olive oil. When dough is finished rising, gently turn it out onto the oiled sheet pan. Flip it over so all sides are coated in oil and then gently press dough out to fit the entire pan. It may not go all the way into the corners, and that is fine. Do your best to maintain uniform thickness throughout. Cover the pan with a lid or a clean tea towel and let rise for another 45-60 minutes or until it has doubled in size (it should be about even with the top of the sheet pan (about 1” high). While dough is rising, make the dipping sauce, by following my pizza sauce recipe. 

 

3). After the 2nd rise is complete, lightly oil one hand and use 3 fingertips to begin dimpling the dough, starting in the top left corner of the pan, and working straight down in a vertical line. Shift to the right and begin to dimple the next row straight down in a vertical line again. Repeat this process until all the dough is dimpled. The dough should have mostly filled in the corners after this step. Drizzle the top of the dough with 1 T. olive oil, so it settles into the dimples as much as possible. Cover and let rise for another 45-60 minutes (dough should again be about even with, or slightly taller than the rim of the sheet pan (about 1.25” high). While dough is rising, shred the mozzarella cheese and set aside. Combine parmesan and spices in a small bowl and set aside for the topping. Preheat oven to 450*F. 

  • 1 T. EVOO for Brushing the Dough

  • 8 oz. Fresh Grated Mozzarella Cheese (whole milk mozzarella recommended)

  • 3 T. (24g.) Grated Parmesan Cheese

  • 1 t. Low FODMAP Garlic Replacer (or 1/4 t. garlic powder)

  • 1/4 t. Dried Oregano

  • 1/4 t. Dried Basil

  • Pinch of Salt & Pepper​

 

4). After the final rise, remove the cover and place dough in a 450*F oven for 10 minutes. When timer beeps, remove pan from oven, and top evenly with shredded mozzarella. Turn pan 180 degrees and bake for another 7-10 minutes until cheese is golden and bubbly. My oven takes exactly 17 minutes of total bake time, but if your oven temp isn’t exact you may have to give or take a couple of minutes. Remove bread from oven and sprinkle the parmesan spice mixture all over. Carefully remove bread from pan to a cutting board, using a large metal spatula. Cut into 16 equal sticks and serve with pizza sauce for dipping. Enjoy!​

Baking

Fluffy Buttermilk Biscuits
Makes 10-12 biscuits 

Equipment Needed:

  • Large Mixing Bowl

  • Box or Rotary Cheese Grater

  • Rubber Spatula or Wooden Spoon

  • Kitchen Scale

  • Measuring Cups & Spoons

  • Pourable Glass Measuring Cup (2 cup)

  • Parchment Lined Baking Sheet

Directions:

1). Gather all equipment & ingredients. Combine flour, baking mix, baking powder, sugar, salt, and baking soda in a large mixing bowl. Give the dry ingredients a good whisk to combine. Next, grate frozen butter using a cheese grater (I use a rotary grater),  and mix into the dry ingredients, tossing it gently so it all gets coated in the flour mixture. Pour in the cold buttermilk and mix with a spatula or wooden spoon until a soft, workable dough forms. If the dough seems too sticky to work with, add 1 T. of flour at a time, and work it in with your hands until the dough becomes workable.

  • 1.5 C. (210g.) AP Flour (plus more if needed)

  • 1 C. (140g.) Baking Mix (like Jiffy or Bisquick)

  • 2 t. (6g) Baking Powder

  • 1 T. (13g) Granulated Sugar

  • 1/2 t. (3g) Salt

  • 1/4 t. (2g) Baking Soda

  • 8 T. (112g) Salted Butter (frozen & grated)

  • 1 C. Cold Buttermilk

(make buttermilk by combining 1 C. whole or 2% milk + 1 T. Vinegar OR Lemon Juice. You can also I buy buttermilk powder & mix it up as needed – this is what I do)

 

2). Turn dough out onto a floured surface. Press or roll the dough out to about 1/2” thickness, and fold it in half over itself once, and then again. Roll it out again to 1/2 “ thickness, and repeat the same folding process (this creates the layers). Wrap the dough in plastic wrap and place it in the fridge for about 20 minutes while your oven preheats. Preheat oven to 400*F and prep a baking sheet with parchment paper. Retrieve dough from fridge and return it to your floured surface. You’ll want to work fairly quickly during this process so the dough stays cold. Press or roll dough out evenly until it's about 1” thick. Use a biscuit cutter or drinking glass to cut the biscuits out and place them on your prepared baking sheet. Form leftover dough back into a rough circle, fold a couple of times, and roll it back out to 1” thick. Cut more biscuits and continue this process until all the dough is used. Bake for about 12-15 minutes or until the tops turn a nice golden brown, turning pan halfway through baking time for even cooking. Enjoy!

​

*Here is a great GF biscuit recipe that I often use when baking Low FODMAP or gluten sensitive.

20231204_182314.jpg
Caramelized Pecans

Caramel Pecan Bread Pudding
Makes 9 Servings

This recipe is a great way to use up any stale bread you have lying around. Croissants work great in this recipe too. This is one of my favorite desserts, and it's sure to impress anyone you serve it to. Enjoy!

 

Equipment Needed:

  • 8x8 or 9x9 Baking Dish

  • 2 Large Mixing Bowls

  • 1 Small Mixing Bowl

  • Kitchen Scale

  • Cutting Board & Sharp Bread Knife

  • Measuring Cups & Spoons

  • Whisk & Rubber Spatula or Wooden Spoon

Directions:

1). Gather all equipment & ingredients. Preheat oven to 350*F and grease baking dish with butter or vegetable oil cooking spray. Cut bread into 1-inch cubes, and place in a large mixing bowl. If not using stale bread you can let it sit and dry out for a couple of hours before adding the wet ingredients, but this is optional. 

  • 16 oz. White Bread (anything will do - buns, croissants, sandwich bread, etc.)

  • 1T. Butter or Cooking Spray to grease baking dish

 

2). In a separate mixing bowl combine milk, half & half, eggs, sugar, vanilla, and salt. Whisk until all ingredients are well combined, and sugar is pretty well dissolved. Pour the wet mixture over the cubed bread, and make sure all bread is fully submerged. Let sit for 5-10 minutes.

  • 2 C. Whole or 2% Milk

  • 1.5 C. Half & Half (can sub with heavy cream)

  • 4 Large Eggs Lightly Beaten

  • 1 C. Granulated Sugar

  • 1 T. Pure Vanilla Extract

  • 1/8 t. Salt

 

3). In a small mixing bowl combine softened butter, brown sugar, and pecans. Mix with a fork until combined and has the consistency of wet sand. If it seems too loose, add a little more sugar, or 1 T. of flour and place it in the fridge for a few minutes to bring it to a crumbly texture.

  • 6 T. Softened Butter

  • 1 C. Brown Sugar

  • 1 C. Chopped Pecans 

​4). Pour half of the bread mixture into your baking dish. Top with half the crumble mixture and repeat this process. Press down into pan slightly. Pan will be very full, so it will be important to place aluminum foil or a baking sheet under the baking dish in case it spills over in the oven. Bake for 45-55 minutes at 350*F, turning pan halfway through baking time for even cooking. The center will be slightly jiggly but will set up when cooled. Allow to cool for at least 30 minutes (preferably 1 hour) before serving. Enjoy!​

 

**I like to serve this with whipped cream or vanilla bean ice cream. It tastes great served warm or cold. If you're not sure about bread pudding... this recipe might change your mind. 

Baking Ingredients

The Best Chocolate Chip Cookies
Makes 20 - 2oz. OR 40 - 1oz. Cookies

Equipment Needed:

  • Stand Mixer or Hand Mixer

  • Kitchen Scale

  • Whisk & Rubber Spatula

  • Measuring Cups & Spoons

  • Parchment Lined Cookie Sheet

  • Medium Mixing Bowl

Directions:

1). Gather all equipment & ingredients. Preheat oven to 350*F and prep baking sheet with parchment paper. Measure out the flour, pudding mix, baking soda, and salt in a medium mixing bowl, give it a whisk to combine and set aside.

  • 2.5 C. (335g.) All-Purpose Flour 

  • 3 oz. (85g.) Vanilla Instant Pudding Mix

  • 1 t. (5g.) Baking Soda

  • 1/2 t. Salt

 

2). In the bowl of a stand mixer cream together butter, shortening, and sugars on high speed until light and fluffy (about 1-2 min). Scrape down sides of bowl. Add eggs and vanilla extract, and mix for another 1-2 minutes on medium speed. Scrape down sides of bowl. Add flour mixture and mix on low speed until fully incorporated. Last, mix in the chocolate chips until just combined.

  • 8 T.  (113g.) Salted Butter Softened

  • 8 T. (96g.) Crisco Vegetable Shortening

  • 3/4 C. (150g) Brown Sugar 

  • 1/4 C. (50g) Granulated Sugar

  • 2 Large Eggs

  • 1 t. Pure Vanilla Extract

  • 5 oz. (140g.) Semi-Sweet Chocolate Chips (sub w/ Lily's sugar free chips)

  • 3 oz. (84g.) Milk Chocolate Chips

 

3). Measure dough into 1 or 2oz. balls (I use an ice cream scoop). Space 3 inches apart on a parchment lined baking sheet. Bake for 9-11 minutes (or until cookie has spread out and edges are golden brown), turning pan halfway through baking time for even cooking. Let cool for 10 minutes before eating. This is the only chocolate chip cookie recipe you'll ever need. Enjoy!

​

Add-ins - to make these "loaded chocolate chip cookies" I substitute the semi-sweet chocolate chips with the following:

  • 2 oz. (56g.) Milk Chocolate Chips

  • 2 oz. (56g.) Semi-Sweet Chocolate Chips

  • 2 oz. (56g.) Heath Toffee Bits

  • 2 oz. (56g.) Rough Chopped Pretzels

​

I like to portion and freeze my cookie dough to be baked at a later date. When baking cookies from frozen, preheat oven to 325*F and bake for 12-15 minutes (or until cookie has spread out and edges are golden brown), turning pan halfway through baking time for even cooking. Let cool for 10 minutes before eating.

Cookies 2.jpg
20230917_154944_edited.jpg
Baking Ingredients

Chocolate Crinkle Cookies
Makes 20 (1 oz.) Cookies

Equipment Needed:

  • Stand Mixer or Hand Mixer

  • Kitchen Scale

  • Whisk & Rubber Spatula

  • Measuring Cups & Spoons

  • Parchment Lined Cookie Sheet

  • Medium Mixing Bowl

  • Small Bowl

Directions:

1). Gather all equipment & ingredients. In a small mixing bowl combine flour, cocoa powder, baking powder, pudding mix, and salt.  Give it a good whisk and set aside.

  • 1.25 C. (175g) Bread Flour (sub w/ all-purpose flour)

  • 1/2 C. (40g.) Unsweetened Cocoa Powder

  • 2 oz. (56g.) Chocolate Instant Pudding Mix

  • 1 t. Baking Powder

  • 1/4 t. Salt

 

2). In bowl of stand mixer fitted with paddle attachment, combine brown sugar, granulated sugar, shortening, butter, heavy cream, and vanilla extract. Mix on medium/high speed until combined.  Add the eggs one at a time mixing on medium speed until each one is fully incorporated. Once eggs are incorporated, add flour mixture to the wet ingredients, and mix on low speed until everything is fully incorporated. Do not over mix. The texture should be like a thick brownie batter. Transfer dough to a smaller bowl using a rubber spatula, cover with plastic wrap, and refrigerate for 2-4 hours (or overnight). When dough is done chilling, move to step 3.

  • 1/2 C. (100g.) Dark Brown Sugar

  • 1/4 C. (50g.) Granulated Sugar

  • 2 T. (28g.) Crisco Vegetable Shortening

  • 2 T. (28g.) Softened Butter, Salted

  • 1/4 C. (60ml.) Heavy Cream (sub w/ 2 T. (30g.) half & half) 

  • 1 t. Pure Vanilla Extract

  • 2 Large Eggs (room temp)

 

​3). Preheat oven to 325*F about 30 minutes before you're ready to bake cookies. Line a baking sheet with parchment paper. Sift powdered sugar into a smaller bowl. Retrieve cookie dough from the fridge, unwrap, and use a 1 oz. ice cream scoop to portion into balls. Roll each ball generously in the powdered sugar. Place onto lined baking sheets about 2 inches apart. Use your hand or the bottom of a drinking glass to press down slightly on each dough ball so it's about 1" thick. Bake for 12-14 minutes, turning pan halfway through baking time for even cooking.  ​​​​

  • 1/3 C. (50g.) Powdered Sugar

Fresh Blueberries

Blueberry White Chocolate Cookies
Makes 20 (1.5 oz.) Cookies

Equipment Needed:

  • Stand Mixer or Hand Mixer

  • Kitchen Scale

  • Whisk & Rubber Spatula

  • Measuring Cups & Spoons

  • Parchment Lined Baking Sheet

  • Large Mixing Bowl (or stand mixer bowl)

  • Smaller Mixing Bowl

Directions:

1). Gather all equipment & ingredients. Line a baking sheet with parchment

paper. In smaller mixing bowl, measure out flour, baking powder, salt, and

vanilla pudding mix. Give it a good whisk and set aside.

  • 2 C. (270g.) Bread Flour (sub w/ all-purpose flour)

  • 1 t. Baking Powder

  • 1/4 t. Salt

  • 1 oz. Vanilla Instant Pudding Mix

 

2). In bowl of stand mixer, cream together sugar, butter, shortening,

and vanilla until light and fluffy. Add thawed blueberries and mix on low speed 30 seconds, and then increase to high speed for 2-3 minutes to pulverize the blueberries and bring out the pretty purple color. 

  • 1/3 C. (70g.) Softened Butter 

  • 1/3 C. (70g.) Vegan Butter (like Crisco)

  • 1/2 t. Pure Vanilla Extract

  • 3/4 C. (150g.) Granulated Sugar

  • 3/4 C. (180g.) Frozen Blueberries, thawed

 

​3). Gently fold in the dry ingredients & white chocolate chips on low speed until just combined. Once everything is fully combined, scrape down sides of bowl with rubber spatula giving the dough a couple good mixed by hand, cover, and refrigerate for 30-45 minutes. Preheat oven to 325*F while the dough is chilling. Use a small ice cream scoop to portion dough onto lined baking sheet, spacing about 3 inches apart. Bake for 12-14 minutes, turning pan halfway through bake time for even cooking. Let cool for 10-15 minutes before serving. Enjoy!

Screenshot_20230923_101828_Gallery.jpg
tart 3.jpg
FUdge Tart 2 - Copy.jpg

Chocolate Fudge Tart (GF)
Serves 10-12 People
25 min. Prep Time - 25 min Bake Time - 6-12 Hours Chill/Set Time

Equipment Needed:

  • Food Processor

  • Kitchen Scale

  • Small Microwave Safe Bowl

  • Fluted Tart Pan, Spring Form Pan, or 9x9 Baking Pan (whatever you have available)

  • Baking Sheet

  • Measuring Cups & Spoons

  • Double Boiler OR Makeshift Double Boiler 

  • Large Mixing Bowl 

  • Whisk & Rubber Spatula

  • Piping Bag or Zipper Sandwich Bag

Directions:

1). Gather all equipment & ingredients. Position rack in the lower-middle part of your oven and preheat to 325*F. Wrap the exterior of your tart pan or spring form pan in aluminum foil, or place it on a cookie sheet to catch any butter drips. Use a food processor to grind the cookies to a fine crumb. Melt 4 T. of butter in a microwave safe bowl. Drizzle the melted butter over the cookie crumbs and pulse a few times to combine. Transfer crumbs the tart pan. Evenly press the crumbs into the bottom and up the sides of the pan. Bake the crust for about 6-8 minutes. Transfer to a wire rack to cool. 

  • 1 - 9 oz. Pkg. (256g.) Oreo Cookies (sub w/ GF Oreos)

  • 4 T. (57g.) Salted Butter, melted

 

2). Place chocolate chips and butter into a double boiler over medium-low heat, stirring until completely melted and smooth.  Remove from heat and let cool for 6-8 minutes while you move on to step 3.

  • 10 oz. (285g.) Quality Chocolate (*see notes below regarding chocolate)

  • 8 T. (113g.) Salted Butter

 

3). Increase oven temp to 350*F. In a large bowl whisk together eggs, heavy cream, sugar, vanilla, and salt. Slowly whisk in the cooled chocolate until well combined. Pour filling into the crust and bake until it's set around the edges, but still jiggly in the center, about 20-25 minutes (the filling will continue to set as it cools). Transfer tart to a wire rack and allow to cool for 1 hour before transferring to the fridge to continue cooling and setting for at least 6 hours, up to overnight.

  • 2 Large Eggs

  • 1 C. (234ml.) Heavy Cream

  • ½ C. (100g.) Granulated Sugar

  • 1 t. (2-3g.) Pure Vanilla Extract

  • Pinch of Salt (optional)

 

4). When ready to serve, combine chilled heavy cream, confectioners sugar and vanilla extract in bowl of stand mixer using the whisk attachment. Whisk until stiff peaks form. Transfer whipped cream to a piping bag or a food storage container with tight fitting lid. Top tart with whipped cream & fresh berries or preserves. This is so delicious, and easy to make. Enjoy!

  • 1 C. (234ml.) Heavy Cream (chilled)

  • 2 T. (15g.) confectioners’ sugar

  • 1 t. (2-3g.) Pure Vanilla Extract ​​​

  • Fresh Berries (optional)

​

*For the chocolate - you can use whatever type you have on hand.  I make mine a little bit different each time depending on what's in my pantry. Sometimes, I use all semi-sweet, and sometimes I do half semi-sweet and half milk chocolate. I've also had success mixing in some Lily's sugar free chocolate chips to reduce the sugar content. Lily's has several different flavors and you can find them in most grocery stores.

​

This dessert was first introduced to me by my sister-in-law, Samantha. She makes a similar version for her family holiday gatherings, and when I first tried it, I knew I had to add it to my repertoire. 

Chocolate Mix

Peanut Butter Cups (Gluten Free)
Makes 24 PB Cups

Equipment Needed:

  • 1 Small/Med. Mixing Bowls

  • 2 Small/Med. Microwave Safe Bowls

  • Kitchen Scale

  • Mini Muffin Pan (24 count) Silicone or Metal 

  • Metal Baking Sheet (if using silicone muffin pan)

  • Whisk

  • 2 Rubber Spatula

  • Measuring Cups & Spoons

Directions:

1). Gather all equipment & ingredients. Preheat oven to 350*F. If using a silicone muffin tray, place it on a metal baking sheet, and set aside. In a small bowl, combine almond flour, protein powder, light olive oil, maple syrup and pinch of salt. Mix well until everything is evenly coated in olive oil. Divide crust mix evenly between each muffin cup (about 1.5 t. each) and press firmly into bottom. Bake for 6-8 minutes or until golden brown.  Watch them closely, because they brown quickly. Remove from oven and let cool.​

For the Crust:

  • 1/2 C. (56g.) Almond Flour

  • 1/4 C. (30g.) Vanilla Protein Powder

  • 2 T. (30g.) Light Olive Oil

  • 2 T. (30g.) Pure Maple Syrup

  • Pinch of Salt

 

2). In a microwave safe bowl, combine peanut butter, olive oil, maple syrup, vanilla extract, and pinch of salt, Mix well to combine, and then place in microwave for about 10 seconds to make it a little easier to "drizzle." Divide the peanut butter mixture between the 24 muffin cups (about 1.5 t. each), on top of the crust layer.

For the Peanut Butter Layer:

  • 1/2 C. (96g) Creamy Peanut Butter 

  • 2 T. (30g.) Light Olive Oil

  • 2 T. (30g.) Pure Maple Syrup

  • 1 t. Pure Vanilla Extract

  • Pinch of Salt

 

3). Place chocolate chips, olive oil, and pinch of salt in a microwave safe bowl, and heat in 15 second intervals, stirring between each interval until mixture is smooth. Drizzle chocolate layer on top of each muffin cup (about 1 t. each) and top with some flaky salt, if desired. Transfer to fridge or freezer until chocolate hardens. Store in a food container with tight fitting lid in fridge for up to 1 week for a healthier way to satisfy your sweet tooth. They probably won't last that long though. Enjoy!

For the Chocolate Layer:

20230726_083201_edited_edited.jpg
20231007_181648.jpg

Snickers Stuffed Dates
(Gluten Free & Vegan)
Makes 20 Pieces

Equipment Needed:

  • Measuring Cups & Spoons

  • Kitchen Scale

  • Spoon & Butter Knife

  • Baking Sheet Lined with Parchment Paper

  • 2-Cup Pourable Glass Measuring Cup (or small microwave safe bowl)

Directions:

1). Gather all equipment & ingredients. Line a baking sheet with parchment paper and set aside. Cut each date in half and remove pits as necessary. Smear about 1/2 t. of peanut butter on each half of the date using a butter knife or spoon (more or less, to taste). Place a pecan on one side of the date, and top with the other half to make a little date sandwich. Repeat this process 19 more times.

  • 20 Large Medjool Dates, Pitted (or 30 small, pitted dates)

  • 1/3 C. (85g.) Peanut Butter (more or less, as needed)

  • 20 Whole Pecans (or sub with nut(s) of choice) 

 

2). Place chocolate chips and 1 t. of coconut oil in a microwave safe bowl, and microwave in 15 second intervals (stirring between each interval), until chocolate is completely melted. Be careful not to overcook.  If chocolate seems a little too thick for dipping the dates, you can add another teaspoon of coconut oil to thin it out a bit more.  Use a spoon to dip each date in the chocolate, letting the excess chocolate drip back into bowl, and transfer dates onto lined baking sheet to cool. Let cool at room temperature for about 20 minutes. Sprinkle a little salt on each date before transferring your pan to the freezer for another 20-30 minutes. Store dates in an airtight container in the fridge for up to 2 weeks for a healthier sweet treat.

Ancient Architecture

Kheer - (Rice Pudding)
(Gluten Free)
Makes 6-8 servings

Equipment Needed:​

  • Measuring Cups & Spoons

  • Kitchen Scale

  • Large Sauce Pan 

  • Mesh Strainer & Small/Med Bowl

  • Whisk & Wooden Spoon

  • Cutting Board & Chef's Knife or Nut Chopper

Directions:

1). Gather all equipment & ingredients. Rinse & drain rice. Soak Rice in water for 20 minutes. Melt ghee in a large saucepan over medium heat. Drain rice and add to the saucepan, along with the ground cardamom & cinnamon. Sauté rice for about 2-3 minutes. Add milk and bring to a simmer, stirring frequently so as not to scorch the milk. Reduce heat to low, and continue to simmer for 15-20 minutes, stirring occasionally until rice is fully cooked and milk has thickened up a bit.

  • 1/3 C. (65g.) Long-grain White Rice (I use jasmine or basmati)

  • 2 t. Ghee or Extra Light Olive Oil

  • 1/4 t. Ground Cinnamon

  • 1/4 t. Ground Cardamom

  • 4 C. (950ml.) Whole Milk (sub w/ Fairlife lactose free whole milk)

 

2). Remove from heat, and stir in sugar, cashews, rose water, and vanilla. Let cool for about 15-20 minutes, stirring occasionally to dissolve sugar. Carefully transfer to a glass container with tight fitting lid, and refrigerate for at least 4 hours, preferably overnight. Ladle into a small bowl, garnish with a sprinkle of cinnamon, and enjoy!

  • 1/3 C. (65g.) Granulated Sugar

  • 1/4 C. (40g.) Rough Chopped raw Cashews

  • 1 t. Rose Water (optional, but highly recommended)

  • 1/4 t. Pure Vanilla Extract 

Spice Milk
Apple Crisp 3.jpg
Apples

Grandma's Apple Crisp (no oats)
Makes 6-8 Servings

Equipment Needed:

  • 1 large Mixing Bowl​

  • 1 Small Mixing Bowl

  • Kitchen Scale

  • Measuring Cups & Spoons

  • Pastry Cutter or Fork

  • 8x8 Baking Dish (9x13 if you double the recipe)

  • Apple or Vegetable Peeler

  • Cutting Board & Chef's Knife

  • Rubber Spatula and/or Wooden Spoon​

  • Aluminum Foil

Directions:

1). Gather all ingredients & equipment. Grease bottom and sides of an 8x8 baking dish with 1/2 T. of butter. Peel, core, & cut apples into 1/2"-3/4" inch cubes and place in a large mixing bowl. Add sugars, lemon juice, cinnamon, nutmeg, and cornstarch to the bowl of chopped apples, and mix until all apple pieces are well coated. Let sit in the bowl and marinate while you move on to step 2.

  • 2 lbs. (about 6 medium-sized) Apples Peeled, Cored, and Cubed

  • 1/4 C. (62g.) Brown Sugar

  • 1/4 C. (62g.) White Sugar

  • 2 T.(15g.) Lemon Juice

  • 2 t. (4g.) Ground Cinnamon

  • 1/8 t. Ground Nutmeg (optional)

  • 2 T. (15g.) Cornstarch

 

2). Preheat oven to 375*F. In a smaller mixing bowl combine sugar, flour, softened butter, and salt. Use a pastry cutter or fork to combine until all ingredients are well incorporated and crumbly like damp sand (I like to finish mixing it with my hands to fully incorporate). If it seems too wet, you can cut in more flour, 1 teaspoon at a time until you achieve the right texture. Give your apples one more good stir before pouring them into buttered baking dish. They will have made a nice syrup in the bottom of the bowl. Make sure to get all of that syrup out using a rubber spatula. Gently press apples down.  Your pan will be very full. Sprinkle crumble mixture evenly over the apples. Press down gently if needed to make it all fit.​

  • ​3/4 C. (180g.) White Sugar

  • 1 C. (150g.) AP Flour (sub with GF Flour Blend)

  • 8 T. (113g.) Salted Butter (softened) 

  • 1/4 t. (1g.) Kosher Salt

 

3). Place a piece of aluminum foil on the lower oven rack to catch any spillage. Bake uncovered at 375*F for 25 minutes. Reduce heat to 350*F, turn pan 180 degrees, loosely place a sheet of aluminum foil on top and bake for another 25 minutes. Remove foil and bake for 10 more minutes. Remove from oven and let cool for at least 30 minutes before enjoying with a scoop of vanilla ice cream.  Enjoy, but be careful, because you might eat the whole pan by yourself!

​

**You can substitute the apples with a fruit of your choice.  I've made this with 2 lbs. of sliced strawberries or mixed berries for a delicious berry crisp. Peaches would be great, too. 

Decorated Porch

The Best Pumpkin Bread
Makes 1 loaf - Easily double the recipe for 2 loaves

Equipment Needed:

  • Large Mixing Bowl​​

  • 2 Smaller Mixing Bowls

  • Whisk x2

  • Rubber Spatula

  • Measuring Cups & Spoons

  • Kitchen Scale

  • ​Loaf Pan

  • Cooking Spray

Directions:

1). Gather all ingredients & equipment. Preheat the oven to 325*F. Spray a regular sized loaf pan with cooking spray, and set aside. In a large mixing bowl combine eggs, sugars, oil, butter, and vanilla.  

I recommend using a kitchen scale for the most accurate measurements. Whisk ingredients together until fully incorporated. 

  • ​2 Large Eggs, lightly beaten

  • Half Can (7.5 oz./213g.) Pure Pumpkin 

  • 1/2 C. (100g.) Dark Brown Sugar

  • 1/4 C. (50g) Granulated Sugar

  • 1/4 C. (56ml) Vegetable Oil

  • 2 T. (30g.) Melted Butter, cooled

  • 1/2 t. Pure Vanilla Extract

 

2). In the smaller mixing bowl combine the dry ingredients Give them a good whisk, and then add them to the wet ingredients. Whisk everything until it's just combined.  Scrape down bottom and sides of bowl with a rubber spatula and give everything a couple more good stirs.  Pour the batter evenly into prepared loaf pan. Set aside and move to step #3. â€‹

  • 1 C. (130g.) AP Flour 

  • 2.5 oz. (70g.) Vanilla Instant Pudding Mix

  • 1/2 t. Baking Soda

  • 1/4 t. Baking Powder

  • 1/4 t. Table Salt

  • 1/2 t. Ground Cinnamon

  • 1/4 t. Ground Nutmeg

 

3). In a small bowl combine brown sugar and cinnamon.  Stir well and then sprinkle evenly on top of batter.  Place on middle oven rack and bake at 325*F for 60 minutes, or until a toothpick in center of loaf comes out clean. Turn pan halfway through basking time for even cooking. Remove from loaf pan to a wire rack and let cool for 10-15 minutes before serving. This is the way pumpkin bread should taste.  Enjoy!

  • 2 t. Brown Sugar (white works too)​

  • 1/2 t. Cinnamon

Pumpkin Bread.jpg
Chocolate Clusters.jpg
Flower Chocolate Bouquet

Sweet & Salty Chocolate Clusters
Makes 2 lbs.- 14-16 Servings

Equipment Needed:

  • Kitchen Scale

  • Large Mixing Bowl

  • Rubber Spatula

  • Glass/Microwave Safe Bowl

  • Baking Sheet Lined with Parchment

  • Food Processor or Zipper Bag & Rolling Pin

Directions:

1). Gather all equipment & ingredients. Place Fritos, Ruffles, and pretzels into a food processor and pulse until they’re roughly crushed (you don’t want powder!) or place them into a gallon Ziploc bag and crush with a rolling pin. Place crushed snacks into a large mixing bowl.

  • 1.5 C. (100g.) Crushed Ruffles Potato Chips

  • 1.25 C. (100g.) Crushed Pretzels

  • 1 C. (100g.) Crushed Fritos Corn Chips

 

2). Place milk chocolate, semi-sweet chocolate, and coconut oil into a glass microwave safe bowl. Microwave in 15 second intervals, stirring between each interval, until the chocolate is completely melted. If chocolate seems too thick you can add a little more coconut oil to thin it out a bit. Pour melted chocolate over the crushed chips/pretzels, and gently stir it all together with a rubber spatula until everything is well coated. Pour mixture out onto a parchment lined baking sheet and spread it out to desired thickness (between 1/2”-1” thickness). Cover with plastic wrap and place in the fridge or freezer until the chocolate cools and sets up. Use gloved hands to break it up into smaller pieces and store in a food container with lid. Try not to eat it all in one day!

  • 11 oz. (308g.) Milk Chocolate Chips (or milk chocolate of choice)

  • 11oz. (308g.) Semi-Sweet or Dark Chocolate Chips (or dark chocolate of choice)

  • 1 T. (14g.) Refined Coconut Oil

 

*This is a copycat of one of my favorite Trader Joe’s guilty pleasures. The better quality chocolate you use, the more delicious these will taste. Enjoy!

Empty Prayer Room

Dubai Chocolate Bar

This recipe makes 3 large chocolate bars. If you purchase the

ingredients I have linked in this recipe, you can make 12 bars total.

Equipment Needed:

Directions:

1). Gather all equipment and ingredients. Melt butter in skillet on low heat and add the kataifi.  Watch closely and stir frequently to prevent from burning.  Once the kataifi is golden, transfer it to the large mixing bowl.  Add pistachio cream and salt. Mix until well combined. Set aside.

 

2). Place chocolate into a microwave safe bowl. Heat in 20 second intervals, stirring between each one, until chocolate is completely melted. If using the silicone mold linked in my recipe you will place 2 T. (34g.) of melted chocolate into each mold (it should be a thin layer). Spread around evenly using the back of a spoon. Tap the mold gently on the countertop so the chocolate settles into nooks and crannies. Place in fridge or freezer for about 5 minutes to harden.

 

3.) Next, divide the kataifi filling between each mold (about 95g. in each) and press down evenly. Last, divide the remaining chocolate between the 3 molds (about 50g. in each) and smooth it out as best you can by using the back of a spoon. Clean up any chocolate around the edges of the mold, cover with plastic wrap and place back in the fridge or freezer to harden for about 20 minutes. Enjoy!​

Dubai 1.jpg
Cookies 2.jpg
Baking Ingredients

The Best Gluten Free
Chocolate Chip Cookies
Makes 20 - 2oz. OR 40 - 1oz. Cookies

Equipment Needed:

  • Stand Mixer or Hand Mixer

  • Kitchen Scale

  • Whisk & Rubber Spatula

  • Measuring Cups & Spoons

  • Parchment Lined Cookie Sheet

  • Medium Mixing Bowl

Directions:

1). Gather all equipment & ingredients. Preheat oven to 350*F and prep baking sheet with parchment paper. Measure out the flour, pudding mix, baking soda, and salt in a medium mixing bowl, give it a whisk to combine and set aside.

*There are  less expensive GF flour blends, but the quality isn't as good. They will work though.

  • 3 oz. (85g.) Vanilla Instant Pudding Mix

  • 1 t. (5g.) Baking Soda

  • 1/2 t. Salt

 

2). In the bowl of a stand mixer cream together butter, shortening, and sugars on high speed until light and fluffy (about 1-2 min). Scrape down sides of bowl. Add eggs and vanilla extract, and mix for another 1-2 minutes on medium speed. Scrape down sides of bowl. Add flour mixture and mix on low speed until fully incorporated. Last, mix in the chocolate chips until just combined.

  • 8 T.  (113g.) Salted Butter Softened

  • 8 T. (96g.) Crisco Vegetable Shortening

  • 3/4 C. (150g) Brown Sugar 

  • 1/4 C. (50g) Granulated Sugar

  • 2 Large Eggs

  • 1 t. Pure Vanilla Extract

  • 3/4 C. (140g.) Semi-Sweet Chocolate Chips (sub w/ Lily's sugar free chips)

  • 1/2 C. (84g.) Milk Chocolate Chips

 

3). Measure dough into 1 or 2oz. balls (I use an ice cream scoop). Space 3 inches apart on a parchment lined baking sheet. Bake for 9-11 minutes (or until cookie has spread out and edges are golden brown), turning pan halfway through baking time for even cooking. Let cool for 10 minutes before eating. This is the only chocolate chip cookie recipe you'll ever need. Enjoy!

​

Add-ins - to make these "loaded chocolate chip cookies" I substitute the semi-sweet chocolate chips with the following:

  • 2 oz. (56g.) Milk Chocolate Chips

  • 2 oz. (56g.) Semi-Sweet Chocolate Chips

  • 2 oz. (56g.) Heath Toffee Bits

  • 2 oz. (56g.) Rough Chopped Pretzels

​

I like to portion and freeze my cookie dough to be baked at a later date. When baking cookies from frozen, preheat oven to 325*F and bake for 12-15 minutes (or until cookie has spread out and edges are golden brown), turning pan halfway through baking time for even cooking. Let cool for 10 minutes before eating.

As an Amazon Associate there are affiliate links within my site, and I earn commissions from qualifying purchases. The links provided are for items and ingredients that I use personally, and highly recommend.

bottom of page