Beef Tips and Gravy

Last December, we had delicious beef tips at a work dinner, and we realized we had to figure out how to make them at home as we'd never made them. Turns out, they're really darn easy and delicious. I used this recipe from The Cozy Cook, which worked perfectly to use a slow cooker. 

The hardest part is honestly making the mashed potatoes to enjoy with this as I'm team mashed potatoes all the way!

Beef Tips and Gravy
1 1/2 lbs. sirloin tips
3 Tbsp. flour
3 Tbsp. olive oil
Beef Seasoning
1 tsp. brown sugar
1/4 tsp. black pepper
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. chili powder
1/2 tsp. paprika
Gravy
1/4 cup dry red wine
2 Tbsp. butter
1 small onion, diced
3 cloves garlic, minced
2 cups beef broth
1 beef bouillon cube
1 1/2 tsp. Worcestershire sauce
1/4 tsp. dried thyme
1/4 tsp. dried rosemary
1 tsp. onion powder
3 Tbsp. cornstarch + 1/4 cup cold water

Combine beef seasoning ingredients, and set aside. Cut meat into 1-inch cubes, discarding any large pieces of fat. Combine beef seasoning and sprinkle it over the meat. Toss to coat. Then sprinkle the flour over the meat, and toss again.

Heat oil in large skillet over medium-high heat. Add the meat in batches, and brown on each side for 30-45 seconds. Then add to slow cooker, and repeat with remaining meat. 

Add red wine to empty pan to deglaze (scrape and incorporate the brown bits of flavor). Let the wine gently bubble and reduce by half. Scrape pan into slow cooker, and add remaining gravy ingredients, except the cornstarch and water mixture.

Cook on low 6 to 8 hours. To thicken gravy, turn heat to high, and add cornstarch slurry, stirring to incorporate. Serve over mashed potatoes or noodles. Serves 4, so I highly recommend doubling the recipe.

Note: You can easily do this on the stovetop by adding in all the gravy ingredients (except the cornstarch slurry) to the reduced red wine and bringing to a boil. Reduce heat, and slowly add cornstarch slurry, whisking to incorporate. Add back the browned beef (and juices) and cook, partially covered, for 10-15 minutes.

Bonus flavor: Dehydrated mushrooms work great to crumble into the slow cooker for deeper umami flavor. 

Beef tips - pun intended: If you're doing the stovetop method, use a tender cut of beef. If you have a less tender cut of beef, like stew meat, use the slow cooker method to make the meat as tender as possible.

Butterfinger Cookies

Butterfinger is one of those really underrated candy bars. It's just freaking delicious. It's worth getting stuck in your teeth, which it always does. I've never quite figured out why they market it as a peanut butter candy bar, as I don't get that flavor from it ... just crunchy deliciousness.

So obviously I had to try these Butterfinger Cookies from Sweet Sprinkle Bakes. And, oh my! They are honestly too big for me to even eat an entire one without feeling miserable, but they're so good that it's hard to stop. So, I scaled them down for most of my bakes, but these have been a hit in my household!

Butterfinger Cookies

6 cups flour

1 cup whole-wheat flour

1 1/2 tsp. salt

2 tsp. baking powder 

1/2 tsp. baking soda

4 sticks butter, room temperature

1 1/2 cups sugar

1 1/2 cups brown sugar

4 eggs

2 tsp. vanilla

2 cups semisweet chocolate chips

2 cups peanut butter chips

1 cup dry roasted, salted peanuts12 whole fun-size candy bars, each one chopped individually

Extra chips for topping, optional

1 tsp. flaky sea salt

Preheat oven to 350°F. Line large baking sheets with parchment paper.

In an extra large bowl, combine flours, salt, baking powder and baking soda. Set aside.

In a stand mixer, beat together butter and sugars until fluffy. Scrape down sides, and add eggs one at a time, mixing to combine. Scrape sides, and add vanilla. Gradually add dry ingredients until combined.

Add both chips and peanuts to the batter, and mix until dispersed. Scoop cookie dough by level 3/4 cups or weigh out 7 oz. portions. Working one at a time, chop a fun-size candy bar into rough chunks. Flatten each cookie dough ball and place it on top of the chopped candy to scoop all the candy into the inside of the ball. 

Gently roll cookie balls in extra chips, and sprinkle with sea salt.  Bake 20-22 minutes or until set. Let cool completely. Makes 14 giant cookies.

Pro tip: chill the dough for up to 48 hours prior to baking. Let dough "thaw" at room temperature 10 minutes prior to baking. 

Sourdough Biscuits

My family loves biscuits, primarily as biscuits and gravy. While I enjoy that meal, I almost always reserve a biscuit to be enjoyed with melted butter and honey. Such a simple combination to truly enjoy all the qualities of the biscuit.

These biscuits from Buttermilk by Sam may be the best biscuits I've ever made. They are amazing and worth every bit of effort!

Sourdough Biscuits

500 grams flour

4 tsp. baking powder

50 grams sugar

1 tsp. salt

2 sticks unsalted butter, slightly softened

100 grams sourdough discard

300 grams buttermilk

Whisk together dry ingredients, and add butter with a pastry cutter or your fingers until it's pea-size clumps. Add the discard and buttermilk, and stir together until dough is incorporated. Use your hands to bring the dough together in a rough ball. 

Place dough on floured counter top, and press into a 12 x 10 rectangle. Fold it over in half and then again. Repeat this step. Press the dough into a 1-inch thick rectangle, and use a bench scraper to cut biscuits into 3 x 3 squares. 

Place biscuits on prepared tray, leaving no more than an inch of space between them. Freeze at least 30 minutes while pre-heating oven to 400°F. Right before you bake, brush the tops with buttermilk, heavy cream or milk. Bake 20 minutes or until golden. 

Never makes enough biscuits, so double it.  

Sourdough Discard Waffles

I'm a huge fan of the overnight yeasted waffles I share on this site, so much that I was reluctant to try another waffle recipe. But, I have a sourdough life, so I thought I'd try sourdough waffles. This recipe from Love and Olive Oil is really good. It's less buttery than my other recipe, with more tang, but the waffles structurally are about the same ... perfect. 

Sourdough Discard Waffles

2 cups flour

1 Tbsp. sugar

1 1/2 cups buttermilk

1/2 cup sourdough discard 

6 Tbsp. butter, melted and cooled to lukewarm

3 large eggs

1 tsp. vanilla

1/2 tsp. salt

1/2 tsp. baking soda

Combine all ingredients together through butter. Cover, and let sit overnight (at least 8 hours). Whisk together remaining ingredients, and then whisk into batter. Cook in your waffle iron, and enjoy. Makes about 7 waffles.

Broccoli Cheddar Orzo Soup

Well, I obviously have a busy life and haven't spent any time posting here in more than a year. That doesn't mean I'm not baking and cooking, but gosh, running a bakery, working at a leadership role in a non-profit and being mom and wife take up a lot of time.

We've enjoyed many delicious meals and treats, so I'm going to try to drop a few in here, though most won't have pictures. 

This is a delicious recipe, perhaps even better as leftovers because it becomes almost like a casserole instead of a soup. 

Broccoli Cheddar Orzo Soup

4 Tbsp. butter

1 onion, diced

4 garlic cloves, minced

Salt and pepper

1/4 cup flour

2 cups milk

4 to 5 cups chicken stock

3 cups broccoli florets

1 cup shredded carrot

1 cup dry, uncooked orzo

2 cups freshly grated sharp Cheddar

Sauté the onions and garlic with a pinch of salt and pepper until onions soften, about 5 minutes. Gradually stir in flour and cook 3 to 5 minutes. Slowly stream in the milk while stirring, and then add in the stock. Bring to a boil, and reduce to a simmer. Add broccoli, carrots and orzo. Simmer 10 minutes, uncovered, until vegetables and orzo are tender. Slowly add cheese, stirring until incorporated. Makes 4 large servings. 

Broccoli Cheddar Chicken Pot Pie

This recipe from How Sweet Eats caught my eye and made its ways into my kitchen shortly thereafter. It is delicious, though my version ended up more runny like a soup than a thick pot pie. That just means I want to make it again as a soup with some crusty bread.

It's fantastic and was a family favorite. It's so flavorful and a great way to incorporate veggies because they're always better with cheese. The chicken adds a filling boost of protein and puff pastry is always amazing!

Broccoli Cheddar Chicken Pot Pie

6 Tbsp. butter

1 onion, diced

1 cup chopped carrots

1 cup chopped celery

4 garlic cloves, minced

Salt and pepper

1/2 tsp. thyme

1/2 tsp. oregano

1/3 cup flour

4 cups chopped broccoli florets
1 1/2 cups chicken, chopped

4 cups chicken stock

2/3 cup heavy cream

8 oz. sharp cheddar, freshly grated

1 sheet puff pastry, thawed if frozen

1 large egg, plus 1 Tbsp water, for egg wash

Preheat oven to 425°F. Heat butter over medium heat, and add onions, carrots, celery and garlic with a big pinch of salt and pepper. Add herbs, and cook, stirring often until the veggies soften (about 5 to 6 minutes). 

Stir in the flour to create a roux. Cook 3 to 4 minutes, stirring often. Add in the chicken and broccoli, and slowly stream in 4 cups of chicken stock while stirring. Doing this slowly will help the mixture thicken. 

Bring the mixture to a boil. Reduce it to a simmer, and cook for 5 more minutes to thicken. Stir in the heavy cream, and cook for another few minutes. Turn off the heat, and stir in the cheese, and stir until it melts completely. Season more if needed. 

Ladle or carefully pour the mixture into a 9 x 13 baking dish. Top with the sheet of puff pastry, and cut a few slits for vents. Bake 25 to 30 minutes or until the puff pastry is golden and puffed. Remove and let cool slightly before serving. Serves 6 to 8 people.

Small Batch Thick & Chunky Chocolate Chip Cookies

Sometimes you want a cookie. But the the thought of making a whole batch of cookies is too much work or too much baking. Or you want a delicious dessert without all the leftovers. This recipe from Buttermilk by Sam is your new go-to.

It comes together quickly, even though it requires a bit of resting time. Supposedly it makes 4 cookies. I added some extra biscoff spread and cookies, and I made 6 very large and satisfying cookies. So I think it really makes 6 large cookies. 

I whipped these together after supper when I wanted to surprise AJ and his friend with a homemade treat (since my reputation as a baker precedes me). They definitely hit the spot. 

Small Batch Thick & Chunky Chocolate Chip Cookies

6 Tbsp. butter
100 grams or 1/2 cup brown sugar
50 grams or 1/4 cup sugar

1 tsp. vanilla

1/2 tsp. baking soda

1/2 tsp. salt

1/2 tsp. baking powder

1 large egg

190 grams or 1 1/2 cups flour

1 cup chocolate chips

Melt butter in heatproof bowl, and whisk in sugars. Add egg, vanilla, baking soda, salt and baking powder, and whisk well. Fold in the flour, and add in chocolate chips when almost fully combined, folding until well mixed. Cover with plastic wrap and let stand 1 hour at room temperature.

Preheat oven to 375°F. Divide dough into 4 to 6 equal parts, spread evenly on a cookie sheet lined with parchment paper. Bake 5 minutes, and then lower temperature to 350°F for another 10 to 12 minutes. Makes 6 large cookies or 4 giant cookies. 

Triple Chocolate Cookies

These are a treat. A splurge. A recipe so rich that I almost omitted 1/3 of the chocolate by accident because I felt like I had already added all the chocolate and nearly missed another line in the recipe. And they are good. They're worth it.

Thanks to Blue Bowl for this incredible recipe, which was a fan favorite for my Cookie of the Month club.

Triple Chocolate Cookies
4 oz. unsweetened chocolate
2 cups semi-sweet chocolate chips (365 grams)
6 Tbsp. salted butter
3 large eggs, room temperature
1/2 cup plus 1 Tbsp. sugar (118 grams)

1 1/2 tsp. vanilla

1/2 cup plus 2 Tbsp. flour (81 grams)

2 Tbsp. cocoa powder (12 grams)

1/4 tsp. baking soda

1/4 tsp. salt

7 oz. chopped chocolate, mix of milk, semi-sweet & dark (198 grams) *
*this is what I almost missed because technically it's like a Quadruple Chocolate Cookie

Melt unsweetened chocolate and semi-sweet chocolate chips together with butter in the microwave, stirring every 30 seconds until melted. Set aside to cool slightly.

Bat eggs and sugar 2 to 4 minutes with an electric mixer until frothy. Mix in vanilla and slightly cooled chocolate. Add in flour, cocoa, baking soda, salt, and mix just until combined. Mix in chocolate chunks into the thick batter, reserving some for the top of cookies if desired.

Chill cookie dough for 20 minutes to make it easier to scoop as it is sticky. Scoop into 95 gram balls, and chill for 20 minutes (or up to 2 days as long as airtight) in the fridge. Preheat oven to 400°F while dough is chilling.

Line baking sheets with parchment paper. Bake 5 to 6 cookies on a sheet, keeping extras chilled until baking. Bake for 9 to 11 minutes, even though they will seem a tad underdone in the center especially. Makes 12 large cookies.

Chocolate Monster Cookies

These chocolate monster cookies from Buttermilk by Sam are dynamite. (Who says that any more? Me, apparently.) They are fudgy, full of chocolate, hint of peanut butter and have the added health bonus of being whole grain made with oat flour (which can make them gluten free as well).

So I like to say they have antioxidants (chocolate), protein (peanut butter) and whole grains (oats), so they are a perfectly acceptable breakfast cookie. And, sadly, they've always been devoured before they've been photographed.

Chocolate Monster Cookies 
1 stick unsalted butter
1 cup granulated sugar
1/4 cup creamy peanut butter
1/4 tsp. sea salt
1 tsp. vanilla
1 egg
1/4 tsp. baking soda
1/4 tsp. baking powder
1/2 cup Dutch process cocoa powder
120 grams oat flour
100 grams chopped milk (or dark) chocolate
1/2 cup M & Ms (or Reese's Pieces)
Peanut butter cups, chopped

In a large microwave-safe bowl, melt butter. Add the sugar, and whisk well, at least a minute. Add the salt, vanilla and peanut butter, and whisk to combine. Whisk in the egg.

Stir in cocoa, baking soda, baking powder and oat flour until mixed. Fold in chocolate and candy pieces. Leave the dough rest, covered with a tea towel, about 30 minutes.

Preheat oven to 350°F. Line 2 cookie sheets with parchment paper. Scoop dough into 1.5 to 2 Tbsp. amounts onto the cookie sheet. Top with extra candy pieces and peanut butter cups. Bake 10 to 12 minutes until the cookies look dry on top and have set edges. Makes 16 cookies.

Mini Chocolate Basque Cheesecake

 This cheesecake from Joy the Baker is perfect in so many ways:

1. I typically have all the ingredients on hand. (OK, it does help that I have the bakery because I can borrow espresso powder from there, but that's the only specialty ingredient.)
2. It's easy. It's about 30 minutes of hands on time ... if that. (OK, I'm illustrating this in the point above and the next 2 points.)
3. There's no crust to pre-bake, so you mix everything together and pop it into the oven.
4. No water bath, plus a high temperature means it's done baking in less than 30 minutes, with only 15 minutes to cool before refrigerating. I can't tell you the number of times that someone is up way too late in our household to finish baking and cooling cheesecake before it can be refrigerated. 
5. It's mini. Normally this wouldn't be a plus for me, but it's the perfect size for this cheesecake especially if you don't want a ton of leftovers.
6. It's so rich and decadent that a small slice is satisfying. Honestly, cutting this into 8 slices is darn near perfect portions despite the smaller size, which says a lot coming from me. But I still douse it with whipped topping and ideally fresh raspberries.
7. It feels fancy, and cheesecake is impressive. And delicious.

So, I made it for New Year's Eve ... and I made it again tonight. Twice in one week. Maybe I really did want more leftovers of it. ;-)

Mini Chocolate Basque Cheesecake

200 grams dark chocolate, melted and slightly cooled

16 oz. cream cheese softened

100 grams sugar

1 Tbsp. dark cocoa powder

1 tsp. espresso powder

Pinch of sea salt

3 eggs, room temperature

1 tsp. vanilla

1 cup heavy cream

Whipped Cream

1 cup heavy cream

2 tsp. sugar

1 tsp. vanilla

Preheat oven to 450°.  Prepare a 6-inch cake pan by lining it with parchment paper, including going up the sides.

Beat cream cheese until smooth, several minutes. Then beat in sugar, beating until smooth. Beat in cocoa powder, espresso and sea salt. Beat in eggs, one at a time, scraping sides of bowl between eggs. (Do this often to ensure everything is evenly mixed with no clumps.)

Beat in vanilla and then heavy cream, adding 1/2 cup of cream at a time. Scrape into prepared pan, and bake 25 to 28 minutes until the cheesecake is slightly burnt looking on top and jiggles in the center only with the edges set. Turn off the oven, and crack the door slightly. Let it remain in there another 15 to 20 minutes. Pull from the oven, and place immediately in the refrigerator for at least 8 hours.

To make the whipped cream, beat the heavy cream with a whisk until peaks start to form. Add the sugar and vanilla and beat until stiff peaks form. Use to top the cheesecake, and add any berries, fruit or other desired toppings. Serves 8. 

Chocolate Biscoff Cake

If you need an impressive, delicious cake, Cakes by Courtney is a great resource. It's easy to get lost in all the delicious cakes. It's no secret I love biscoff (who doesn't?!?!), and she has some tremendous biscoff cake recipes.

This one is easy with only a single layer. It's rich, delicious and definitely one I should make again.

Chocolate Biscoff Cake

18 biscoff cookies
2 cups flour
1/2 cup dark cocoa powder
1 3/4 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. salt
1 cup unsalted butter, room temperature
2/3 cup sugar
1 cup brown sugar
4 eggs
2 cups buttermilk
Filling
1/2 cup unsalted butter, room temperature
1 cup biscoff spread
1 cup powdered sugar
Buttercream
3/4 cup unsalted butter, slightly cold
4 oz. dark chocolate chips
1/2 cup biscoff cookie butter
2 1/2 cups powdered sugar
2 Tbsp. heavy whipping cream
1 tsp. vanilla
Pinch of salt
Garnish
Biscoff cookie crumbles

Preheat oven to 325°F. Grease a 9 x 13 pan, and set aside. Pulse biscoff cookies to a crumble in a blender. In a medium bowl, combine the biscoff crumbs, flour, cocoa, baking powder, baking soda and salt.

In the bowl of a stand mixer, beat butter and sugars on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Continue to beat the mixture for a few more minutes, until smooth, not curdled. 

With the mixer on low speed, add 1/2 the dry ingredients, and mix until combined. Slowly add half the buttermilk, and mix until smooth. Continue alternating flour and buttermilk until all incorporated. Scrape down the sides of the bowl, and slowly mix another 20 to 30 seconds. 

Pour the batter into the prepared pan, and bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes on a wire rack before inverting onto a cooling rack to cool completely. 

For the filling, beat the butter and biscoff spread on medium until light and flufffy. Gradually add the powdered sugar and beat for 2 to 3 minutes. 

For the buttercream, heat the cream and chocolate chips together in the microwave for 45 to 60 seconds. Stir the mixture until the chips are melted. If not fully melted, continue in short intervals. Cool ganache to room temperature before adding the butter. Once at room temperature, beat butter and biscoff cookie butter until light and fluffy. Gradually add in ganache, scraping down the sides and bottom of the bowl as needed. Beat until smooth, and gradually add powdered sugar. Beat until smooth.

To assemble the cake, evenly spread biscoff filling on top of the cake. Using a Wilton 1M tip and piping bag, pipe on buttercream. Alternatively, you can spread the buttercream over the filling with a spatula, but piping looks prettier. Top with crumbled cookies. 

Makes 1 delicious cake.

S'mores Cake

While s'mores are delicious, I enjoy the s'mores flavor profile best in other creations, whether it's cupcakes, cake or ice cream. This s'mores cake from Blue Bowl is incredible, and I swear it's one of the most impressive looking and tasting cakes I've created.

S'mores Cake

Cake

3 1/2 cups cake flour (385 grams)
3/4 tsp. baking soda

1 Tbsp. baking powder

3/4 tsp. salt

1/4 tsp. cinnamon

1/2 cup salted butter, room temperature (113 grams)

1/2 cup + 1 Tbsp. vegetable oil (131 grams)

2 cups granulated sugar (400 grams)

2/3 cup brown sugar (153 grams)

3 large eggs, room temperature

1 egg white, room temperature

1 Tbsp. vanilla

3/4 cup sour cream (180 grams)

1 1/2 cups milk, room temperature

1 cup graham cracker crumbs

Milk Chocolate Frosting

14 oz. milk chocolate

1 1/2 cups salted butter (339 grams)

5 3/4 cups powdered sugar (690 grams)

1-2 Tbsp. heavy cream or milk

1 Tbsp. vanilla

12 oz. cream cheese, cold

Marshmallow Meringue

4 large egg whites

1 cup granulated sugar (200 grams)

1/2 tsp. cream of tartar

1/8 tsp. salt

2 tsp. vanilla

Graham Cracker Crumbs

Extra Milk Chocolate to Garnish

Preheat oven to 350°F. Prepare 3 9-inch cake pans by greasing them and lining them with parchment paper. Whisk together dry cake ingredients, and set aside.

In a stand mixer, cream butter 30 seconds, and then add vegetable oil. Beat on high for one minute, and then add sugar. Beat on high for 2 minutes, and scrape the sides of the bowl. Add eggs, one at a time, beating between for 45 seconds to ensure they are thoroughly mixed and mixture is fluffy. Add in sour cream and vanilla, and mix until combined. Add in half the dry ingredients, then the milk and then the remaining dry ingredients, mixing until just combined each time. Stir in graham cracker crumbs.

Divide cake batter evenly into pans, and bake the cakes for 23 to 26 minutes until done. (Rotate once through baking to ensure the most even bake.) Let cool in the pans 10 minutes before inverting onto cooling racks. 

Once cakes are cooled, make the frosting by melting the milk chocolate in the microwave, stirring often. Cool to room temperature, and then beat the softened butter into the chocolate until smooth. Add the powdered sugar gradually, and then add the cream and vanilla. Beat until combined. Then cube the cream cheese, and beat in until smooth. 

To make the meringue, have everything prepped and ready to layer the cake before you start. This should be made right before you assemble the cake. Add an inch of water to a medium saucepan, and place your stand mixer bowl on top to create a double boiler. Whisk together egg whites, sugar, cream of tartar and salt, and then cook while whisking constantly over low heat until it reaches 175°F. Remove from heat, and add vanilla. Beat on high for 4-5 minutes, until stiff peaks form. 

To assemble the cake, spread 1 1/2 cups of frosting over the first layer. Pipe a frosting border around the cake, and fill with 1/4 of the marshmallow meringue. Toast it lightly with a kitchen torch, and then sprinkle on a handful of graham cracker crumbs. Add second cake layer, and repeat the process. Add the final layer and frost the cake with remaining frosting. Use remaining marshmallow meringue to decorate the top of the cake, torching to toast it. Garnish with graham cracker crumbs and extra milk chocolate if desired.

Key Lime Pie Bars

My taste buds have evolved as I've matured. 

For example, a trip to Key West made me fall in love with key lime everything ... key lime pie, key lime bars, key lime ice cream, key lime cupcakes and key lime milkshakes (for breakfast because you don't pass up a milkshake just because it's 9 a.m.).

So this recipe from Britney Breaks Bread went on the to-do list, and it was easy to pull together with most of the ingredients on hand. (And it's a good thing I sent my husband shopping for the biscoff cookies because now I have 2 extra packs.)

These are so simple to make and so good. They will impress guests ... or your family as they devour them in 2 days.

Key Lime Pie Bars

Crust

8.8 oz. pack of biscoff cookies

1/2 cup salted butter, melted

Filling

4 egg yolks

2 cans sweetened condensed milk

3/4 cup key lime juice

1/4 cup heavy cream

1/2 tsp. vanilla

2 tsp. key lime or lime zest (I subbed lemon)

Pinch salt

Topping
1 1/4 cups heavy cream

1/4 cup sour cream (I subbed plain yogurt)

2/3 cup powdered sugar

1 tsp. vanilla

Pinch of salt

Preheat oven to 350°F. Pulse cookies in blender until crumbs, and mix with butter. Press this mixture into an 8 x 8 pan lined with foil. Bake for 12 minutes. Cool 10 minutes while preparing the filling, and reduce heat to 325°F.

For the filling, beat the egg yolks several minutes until frothy, and beat in the rest of the ingredients. Pour over the filling, and bake until set to the consistency of jello, about 25 minutes. Cool completely and chill fully in the fridge at least 4 hours.

To prepare the topping, beat the heavy cream for 2 minutes on high, and then add in the rest of the ingredients. Beat until stiff peaks form, and then top bars with this. (If desired, remove bars from foil first and place on a platter for super pretty bars. Makes 9 large bars. 

Focaccia Pizza

We love a good pizza, and I love an easy meal. This fits the bill for both. It takes a bit of time and planning, but it's mostly hands-off time that results in an amazing and delicious pizza. Thanks to Joy the Baker for this great recipe!

Focaccia Pizza
4 3/4 cup flour (570 grams)
1 Tbsp. sea salt (10 grams)
2 1/4 tsp. active yeast (7 grams)
2 cups warm water (452 grams)
1/4 cup olive oil (60 grams)
1 Tbsp. honey (21 grams)
Pizza
12 oz. pizza sauce
2 cups shredded mozarella
Thick-sliced pepperoni
1 cup ricotta cheese, seasoned with salt, red pepper flakes, and dried oregano

Plan ahead by making the dough 12 to 28 hours before you want to bake your pizza. Stir together flour, salt and yeast, and then mix in water, olive oil and honey. Stir until combined, about 2 minutes. It will be wet and sticky. Cover, and let rise 30 minutes at room temperature. 

With damp hands, fold the dough onto itself 4 to 5 times, rotating the bowl to fold the entire dough. Cover and chill at least 12 hours and up to 48 hours. 

When you're ready to make the pizza, bring the dough to room temperature for about 30 minutes. Grease a 9 x 13 pan generously with olive oil. Add the dough to the pan, and gently turn it over to coat both sides with oil. Don't worry about spreading out the dough, just cover and let it rest about 30 to 45 minutes until double in size. 

Once it has nearly doubled, use your fingertips to stipple or dot the dough to even out the thickness and spread it across the pan. At this point, I suggest baking for 15 minutes in an oven at 425°F. 

Then sprinkle dough with half the mozzarella, and dollop and spread sauce over the top. Tuck pepperoni into the sauce, and dollop with ricotta. Top with remaining mozzarella. Bake another 15-20 minutes until deeply golden brown and bubbling. 

Cool at least 10 minutes before cutting. Serve warm. It's like a cross between deep dish and focaccia. So good!

Homemade (Healthier) Twix Bars

I have a sweet tooth like no other, hence why I own a bakery. But I do try to aim for balance and some healthier options to go with the indulgent ones. 

That's where this recipe from Half-Baked Harvest comes into play. These taste decadent, and I really enjoy them. Perhaps as an added bonus, my family doesn't, so they're all mine. They store well in the fridge or freezer, so I can savor them over a couple weeks. 

Homemade Twix Bars

1 cup almond flour

1/3 cup coconut flour

1/3 cup, plus 1/4 cup melted coconut oil

2 Tbsp. honey or maple syrup

2 tsp. vanilla

1/2 tsp. flaky sea salt

3/4 cup creamy peanut butter (all natural) 

2 Tbsp. almond butter

1/4 cup maple syrup

12 oz. dark chocolate, chopped

1 Tbsp. coconut oil

Preheat oven to 350°F. Line a 9 x 9 or 8 x 8 pan with parchment paper. 

In a bowl, combine flours, 1/3 cup coconut oil, 2 Tbsp. honey, 1 tsp. vanilla and salt until combined. Press firmly into baking pan, and bake 10 to 12 minutes until golden and toasted.

In a small pot, combine peanut butter, almond butter, 1/4 cup maple syrup, 1/4 cup coconut oil and 1 tsp. vanilla. Bring to a gentle boil over medium heat, stirring constantly. Cook 2 minutes, and then remove from heat. Pour over the crust, and freeze 30 minutes until firm. Cut into 16 bars. 

Melt the chocolate and 1 tsp. coconut oil together, and cover/dip each bar in chocolate, and sprinkle with sea salt. Freeze 10 minutes to set the chocolate. Eat or store in the fridge or freezer. Makes 16 bars. 

Cheddar Cheese Chive Biscuits

This recipe from Britney Breaks Bread is so good that we made it twice in one week, and then I made it into a sourdough bread because we couldn't get enough. These biscuits are absolutely amazing!

Cheddar Cheese Chive Biscuits
1 cup butter, cold
1 cup heavy cream, cold
1 Tbsp. white vinegar
3 1/2 cups flour
1 Tbsp. sugar

1 tsp. garlic powder

1/2 tsp. black pepper

2 tsp. salt

1 Tbsp. baking powder

1/2 tsp. baking soda

6 Tbsp. fresh chives, chopped

1 1/2 cups cheddar cheese, shredded

Preheat oven to 375°F. Line a baking sheet with parchment paper, and set aside.

Grate butter into a mixing bowl, and freeze for 20 minutes. In a small cup, combine heavy cream and lemon juice and set in fridge to stay cold. 

Mix together dry ingredients, and then stir in grated frozen butter. Add in chives and cheese, and then pour in the cold cream/buttermilk. Gently mix until a shaggy, dough forms.

Fold dough into a 1-inch thick rectangle, and cut into 4 pieces. Stack them, and repeat this process 3 to 5 times until dough is all combined. Shape into a 1-inch square again, and cut into biscuits. Freeze for 20 minutes, and then brush the tops with extra heavy cream. Bake 30 to 40 minutes, until golden brown. Brush tops with butter and sprinkle with flake salt. Serve warm, and enjoy!

P.S. I recommend doubling this recipe. Always. So good. And warm up leftovers in the air fryer for the perfect crisp!

Peanut Butter Oatmeal Bars

These are like a no-bake granola bar, a super easy high-energy breakfast bar to make. I've fueled runs, vacations and busy days with these. They freeze great, and they keep in the fridge to wrap individually and grab as needed. I may add a bit extra chocolate on top just because I'm me. 

Peanut Butter Oatmeal Bars
1 1/4 cups creamy peanut butter
2/3 cup honey
1/2 tsp. vanilla
1/4 tsp. salt
3 cups rolled oats
3 Tbsp. chocolate chips, melted

In a large saucepan, stir together peanut butter, honey, vanilla and salt over low heat until melted and combined. Remove from heat, and add in oats. Mix until combined and then press tightly into a 9 x 9 pan that is lined with parchment paper. Let cool to room temperature and then drizzle with melted chocolate.

Chill at least one hour prior to cutting into 9 or 16 bars. Store in fridge for best quality. 

Chocolate Granola

I love homemade granola. I don't recall ever buying it from the store because it's so easy to make at home, and there are so many delicious recipes online to follow. While I have chocolate granola recipes I love, I couldn't resist trying this one from Blue Bowl. 

I added in cocoa nibs near the end, simply because I have them in the cupboard and love their flavor and texture. I also had to swap walnuts for pecans based on what I had on hand. I highly recommend tripling or quadrupling the recipe if your family goes through granola like mine.

Chocolate Granola
1 1/2 cups whole oats
1/3 cup shredded coconut
1/4 cup cocoa powder
1/8 tsp. salt
1 Tbsp. cane sugar
1/2 cup pecans, roughly chopped
1/3 cup olive oil
3 Tbsp. maple syrup
1/2 tsp. vanilla
1/3 cup dark chocolate chips
2 Tbsp. cocoa nibs
Flakey sea salt

Preheat oven to 325°F. Combine all dry ingredients together, except the chocolate chips and cocoa nibs. Add in liquid ingredients, and mix well to combine. Spread onto parchment-lined baking sheet.

Bake 12 minutes, and then stir, adding cocoa nibs if desired. Bake another 12-14 minutes until done. Sprinkle on chocolate chips, and then sprinkle with salt once chocolate is slightly melted. Let cool completely (up to 2 hours) before packaging to enjoy the best clumps. 

Brezeln (Authentic, Soft German Pretzels)

One of the best parts of my trip to Germany last year was the pastries and baked goods. If you like soft pretzels, then Bavaria should be on your bucket list. (Apparently, according to my friend in Bavaria, pretzels (or brezeln) aren't nearly as good in the north of Germany. It's just not the same as a true Barvarian pretzel.)

This recipe from Drindl Kitchen gave me great success, and my family and friends have been quite happy! It's a bit intimidating to work with lye, but I take all the precautions.

Brezeln

500 grams flour
15 grams brown sugar
30 grams butter, room temperature
10 grams salt
4 grams active dry yeast
275 milliliters lukewarm water
Lye Solution
12 grams food-grade lye
300 milliliters cold water

Stir together water, brown sugar and yeast and allow to bubble for 5 minutes. Sift together flour and salt, and add in the butter and yeast mixture. Knead dough in an electric mixer on low for 8 to 10 minutes using the dough hook.

Cover dough with clean towel, and let it rest 5 minutes. Weigh out 2.8 ounces of dough or divide dough into 10 equal pieces. Roll each piece into a little hot dog bun shape, and cover again with the towel. 

Working one at a time, shape your pretzels, keeping them covered when you're not rolling them. Watch a video online to understand the technique, as I can't describe it nearly as well as a video. Once all your pretzels are shaped, let them rest 30 minutes covered with a clean towel. Stretch them out a bit more, and then freeze them for 30 minutes to help them hold their shape in the lye bath.

Prepare your lye solution in a well-ventilated area (wearing a mask, glasses and gloves just to be safe) by adding the lye into the cold water. (I suggest wearing old clothes as any splashing as you dip will discolor your clothes.) Carefully combine the mixture with a whisk until the solution is clear. Dip each pretzel in the solution for 5 to 10 seconds, and then place on parchment paper on a baking sheet. Sprinkle pretzels with coarse salt prior to baking.

Bake at 355°F (I find I need to bump my oven higher) for 12 minutes or until golden brown. Makes 10 pretzels, so I highly recommend doubling the batch. If you've never enjoyed a pretzel warm with butter, I highly recommend this way I learned in Barvaria. 

Raspberry Crumble Bars

It's been quite a while since I've posted, as life gets busier and busier it seems. I continue to bake and cook my way through life and decided I needed to get back into the habit of posting the recipes here, so I can find my favorites again.

Our garden produces an abundance of raspberries, so this recipe from A Classic Twist caught my eye. The raspberries are the star of the show, though I added a drop or two of rose water to make them extra special.

Raspberry Crumble Bars
Crumble
1 3/4 cups flour
1/2 cup almond flour
1 cup rolled oats
1 cup brown sugar
1/2 tsp. salt
1/2 tsp. cinnamon
2 sticks butter, melted
Filling
12 oz. fresh or frozen raspberries
1/3 cup sugar

2 1/2 Tbsp. flour
Zest and juice of a small lemon
1 1/2 tsp. vanilla extract

Preheat oven to 350°F. Lightly grease a 9 x 9 pan with butter, and line it with parchment paper. 

Combine all crumb ingredients together, and press 2/3 of the mixture into the bottom of the pan. Bake 15 minutes. 

While the crust is baking, combine the filling ingredients, mashing the raspberries as you mix. Spoon filling over crust layer, and top with remaining crumb mixture. Bake another 35 to 40 minutes until golden brown and the raspberry mixture is jam-like in consistency.

Cool at least 1 hour before cutting.