Chocolate Chip Cookies (chewy)

Yield: 20 cookies

1/2 cup unsalted butter, melted

3/4 cup brown sugar

1/2 cup granulated sugar

1 egg

1 tsp vanilla extract

1 1/3 cups all-purpose flour

1/2 tsp baking soda

pinch salt

1/2 cup dark chocolate, chopped

flaky sea salt (optional)

1. In a mixer or large bowl, mix the butter and sugars.

2. Add egg and vanilla and mix to combine.

3. Add flour, baking soda, and salt and mix until just combined. Do not overmix.

4. Fold in chocolate.

5. Line two large baking sheets with parchment paper.

6. Using a cookie scoop, form dough into balls (approximately 1.5 tbsp of dough).

7. Place on prepared baking sheets and refrigerate for at least 20 minutes.

8. Preheat oven to 350F. Bake for 10-11 minutes until the edges are golden brown.

9. Remove from oven and sprinkle with sea salt. Cool for 5 minutes.

https://asassyspoon.com/chocolate-chip-cookies/

Mixed Berry Muffins

Yield: 11 muffins

3/4 cup coconut oil, melted

1/2 cup brown sugar

1/4 cup maple syrup

1/4 cup yogurt (or sour cream)

2 eggs

1 1/2 tsp vanilla extract

2 cups flour

2 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 1/2 cups frozen mixed berries

1. Preheat the oven to 400F. Line a cupcake pan with liners.

2. In a large mixing bowl, whisk together the coconut oil, brown sugar, maple syrup, yogurt, eggs, and vanilla until smooth.

3. Add the flour, baking powder, baking soda, and salt. Stir to form a soft dough.

4. Thaw the berries. Microwave frozen berries for one minute. Transfer to a fine mesh strainer. Gently rinse with warm water to wash off the excess colored juices. Tap the side of the strainer to get even more water out. You’ll be left with about 3/4 cups of thawed berries.

5. Gently fold the berries into the batter.

6. Divide the batter between 10-11 muffin cups.

7. Optional: Top with a spoonful of turbinado sugar.

8. Bake for 15 to 20 minutes, or until a tester comes out clean.

9. Transfer muffins to a wire rack to cool partially before serving or completely before storing.

https://pinchofyum.com/mixed-berry-muffins-with-sugary-tops

Cheddar Scones

Yield: 16

2 cups all-purpose flour, plus more for hands and work surface

2 tsp baking powder

1/2 tsp baking soda

1 tsp sugar

3/4 tsp salt

1/2 cup unsalted butter, very cold or frozen

1 cup cheddar cheese, shredded

1 stalk green onion, thinly sliced

1/2 tsp thyme

1/2 tsp garlic powder

1/2 cup buttermilk

1/4 cup whipping cream

2-3 tbsp water

1. Preheat oven to 400F. Line a baking sheet with parchment paper.

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

3. Grate the frozen butter into the flour mixture. With your fingers, crumble the butter into the flour until the mixture resembles coarse meal.

4. Add cheese, green onion, thyme, and garlic powder. Stir to combine.

5. Add in wet ingredients and mix until a shaggy dough is formed.

6. Pour the dough onto a floured surface and gently pat the dough until the flour mixture just comes together into one mass and shape the dough into a large rectangle. Be careful not to over mix.

7. Using a floured rolling pin, roll out the dough into a large rectangle. Fold it in half then roll out the dough again.

8. Using a sharp knife, cut the dough into 8 even rectangle biscuits, then cut in half to make triangles.

9. Place scones 1/2-inch apart on the prepared baking sheet.

8. Bake for 17 to 18 minutes, or until lightly golden and cooked through.

https://simplicityandastarter.com/sourdough-garlic-herb-biscuits/#mv-creation-93

Shortbread Cookies

Yield: 15 cookies

1 cup unsalted butter, softened

1 tsp kosher salt

2/3 cup sugar

1 tsp vanilla

2 cups all-purpose flour

optional: sparkling, superfine, or granulated sugar, for sprinkling

1. Preheat the oven to 325F. Line an 8x8 square pan with parchment paper.

2. In a large bowl, stir butter until it is the texture of mayonnaise.

3. Add the salt, sugar, and vanilla and stir to combine.

4. Add the flour and stir just until the flour is absorbed. The dough will still be lumpy.

5. Press dough into prepared baking pan.

6. Bake for 40 to 45 minutes, until the edges begin to brown.

7. Cut into squares, bars, or wedges while still warm. Sprinkle with some sguar, if using.

https://alexandracooks.com/2021/12/18/simple-classic-shortbread-a-ted-lasso-biscuit-box-for-gifting/

Blueberry Scones

Yield: 8

2 cups all-purpose flour, plus more for hands and work surface

1 cup sugar

2 1/2 tsp baking powder

1/2 tsp salt

1/2 cup unsalted butter, very cold or frozen

1/2 cup milk

1 egg

1 tsp vanilla extract

1/2 cup blueberries

1 egg, for eggwash

turbinado sugar

1. Line a baking sheet with parchment paper.

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

3. Grate the frozen butter into the flour mixture. With your fingers, crumble the butter into the flour until the mixture resembles coarse meal. Set aside.

4. In a small bowl, whisk milk, egg, and vanilla extract together. Add to flour mixture and then combine together with a rubber spatula until everything appears moistened.

5. Slowly and gently fold in the blueberries. Do not overwork the dough at any point. Dough will be a little wet.

6. With floured hands, transfer dough to a floured surface. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife.

7. Place scones at least 2-3 inches apart on the prepared baking sheet. They will expand significantly when baking.

8. Brush scones with eggwash, then sprinkle a little turbinado sugar on top.

9. Transfer the baking sheet into the freezer to chill for a minimum of 20 minutes while you preheat the oven.

10. Preheat oven to 400F.

11. Bake for 20 to 22 minutes, or until lightly golden and cooked through.

https://vancouversun.com/life/food/recipes/karen-gordon-summer-blueberry-bounty-showcases-perfectly-in-scones-squares

Carrot Muffins

Yield: 12 mini muffins

1/2 cup applesauce

3/8 cup flour (or whole wheat flour)

1/4 cup oats

1 egg

2 tbsp maple syrup

1/2 tsp cinnamon

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 1/2 tbsp coconut oil, melted (or butter)

1/2 cup grated carrots

1. Preheat oven to 350F. Grease a mini muffin pan and set aside.

2. In a medium bowl, combine all ingredients.

3. Scoop out tablespoon-sized portions into prepared muffin pan.

4. Bake for 10 to 12 minutes or until a toothpick comes out clean.

5. Let cool in the pan for 5 minutes and transfer to a wire rack to finish cooling. Let the muffins cool completely before serving.

https://www.yummytoddlerfood.com/healthy-carrot-cake-muffins/

Chocolate Cupcakes

Yield: 12

4/9 cup boiling water

1/2 cup unsweetened cocoa powder

2/3 cup buttermilk

2/3 + 1/2 cup all-purpose flour

1 tsp baking soda

1/3 tsp salt

1 cup unsalted butter, room temperature

2/3 cup sugar

1/3 cup light brown sugar

2 eggs

1 tsp vanilla

1. Preheat the oven to 350F. Line a cupcake pan with liners.

2. In a bowl, whisk the cocoa powder into the boiling water.

3. Let cool to lukewarm, then whisk in the buttermilk.

4. In another bowl, sift together the flour, baking soda and salt.

5. In the bowl of an electric mixer fitted with the flat beater, beat together the butter, sugar, and brown sugar on medium speed until combined.

6. Add the eggs one at a time, beating well after each addition. Adding the vanilla along with the second egg.

7. Reduce the speed to low and add the flour mixture in 3 additions, alternating with the cocoa mixture, beginning and ending with the flour mixture. Beat just until combined.

8. Divide the batter evenly between the prepared cupcake compartments.

8. Bake for 15 to 18 minutes, or until a tester comes out clean.

9. Transfer muffins to a wire rack to cool partially before serving or completely before storing.

https://www.williams-sonoma.com/recipe/dark-chocolate-cupcakes.html

Savory Vegetable Muffins

Yield: 20 mini muffins

1 egg

1/2 cup milk

1/4 cup oil (or melted butter)

1/2 cup shredded cheddar cheese

1/3 cup grated carrots

1/4 cup broccoli floret heads, finely chopped

1/4 cup corn kernels

1 cup flour

2 tsp baking powder

1/2 tsp salt

1/4 tsp black pepper

1. Preheat oven to 350F. Grease 2 mini muffin pans and set aside.

2. In a medium bowl, whisk together the egg, milk, oil, and cheese in a bowl until combined.

3. Add in the vegetables and mix until incorporated.

4. Add in the dry ingredients (flour, baking powder, salt, and pepper) and mix just until incorporated. Do not over mix.

5. Scoop out tablespoon-sized portions into prepared muffin pans.

6. Bake for 12 minutes or until a toothpick comes out clean.

7. Let cool in the pan for 5 minutes and transfer to a wire rack to finish cooling. Let the muffins cool completely before serving.

https://feedingtinybellies.com/savory-vegetable-muffins

Chocolate Chunk Cookies

Yield: 2 dozen

1/2 cup unsalted butter, melted

3/4 cup brown sugar

1/4 cup coconut sugar

2 tsp molasses (or maple syrup)

1 egg

1 tsp vanilla extract

1 2/3 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

8 oz dark chocolate bar, chopped

sea salt (optional)

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

2. With a hand or stand mixer, cream the butter and sugars together until smooth, about 1 minute.

3. Add molasses, egg, and vanilla and mix again for about 30 seconds.

4. Add flour, baking soda, and salt and mix until fully combined and a dough forms.

5. Fold in chocolate chunks with a wooden spoon.

6. Form dough into balls and arrange on prepared baking sheets allowing space for the cookies to expand. Sprinkle the tops of each with a few flecks of sea salt.

7. Bake cookies for 7 to 8 minutes, until just turning golden.

8. Cool cookies on trays for 2 minutes, then transfer them to racks.

https://www.ambitiouskitchen.com/absolutely-epic-chocolate-chunk-cookies/

Double Chocolate Banana Bread

Yield: 1 loaf

3 ripe bananas

1/2 cup butter, melted

3/4 cup brown sugar

1 egg

1 tsp vanilla

1 tsp baking soda

1/4 tsp salt

1 cup all-purpose flour

1/2 cup cocoa powder

1/2 cup chocolate chips/chunks

1. Preheat oven to 350F. Line a loaf pan with parchment paper.

2. In a large mixing bowl, mash bananas (should be just over 1 cup of mashed banana).

3. Whisk in melted butter, then brown sugar, egg, and vanilla.

4. Place baking soda, salt, flour, and cocoa powder in a sifter and sift over wet ingredients. Stir together until just combined.

5. Stir in chocolate chunks or chips.

6. Pour into the tin and bake for about 55 to 65 mins until a skewer comes out clean.

https://smittenkitchen.com/2014/03/double-chocolate-banana-bread/

Applesauce Pancakes

Yield: 10-12 mini pancakes

1/2 cup flour

1/2 tsp baking powder

1/2 tsp cinnamon

1 egg

1/2 cup unsweetened applesauce

1 tbsp maple syrup

1/4 tsp vanilla

1. In a mixing bowl, combine flour, baking powder, and cinnamon.

2. Add in the egg, applesauce, maple syrup, and vanilla. Mix until just combined.

3. Preheat a pan over medium-low heat. Once warm, drizzle the surface with oil or butter. Spoon out tablespoon amounts of batter and form small circles. Cook until bubbles appear and the sides are beginning to dry, about 3 to 4 minutes. Flip and cook for another 2 to 4 more minutes on the other side.

https://feedingtinybellies.com/cinnamon-apple-pancakes/

Lemon Poppyseed Pound Cake

Yield: 1 loaf

1 1/4 cups flour

1/4 cup almond flour

3/4 cup sugar

1 tbsp poppyseeds

1 tbsp lemon zest

3/4 tsp baking soda

1/4 tsp salt

3 eggs

3 tbsp milk

1 tbsp lemon juice

1 tsp vanilla

1/2 cup butter, melted

1/4 cup coconut oil, melted

1. Preheat the oven to 350°F. Line a loaf pan with parchment paper.

2. In one bowl, whisk together flours, sugar, poppyseeds, lemon zest, baking powder, and salt.

3. In another bowl, whisk together eggs, milk, vanilla, and lemon juice.

4. Add egg mixture and melted butter and coconut oil to dry ingredients. Mix on low speed until the dry ingredients are moistened.

5. Pour mixture into the pan and bake for 50 minutes, or until the cake is golden brown on top and a skewer inserted into the middle comes out clean.

(adapted from Joy of Cooking)

Sour Cream Coffee Cake

Yield: 1 8x8 cake

1 1/3 cups flour

2 tsp baking powder

1/2 tsp baking soda

1/2 cup butter, room temperature

1 cup sugar

2 eggs

1 tsp vanilla

1 cup sour cream

1/4 cup brown sugar

1 tbsp cinnamon

1. Preheat the oven to 350°F. Grease an 8-inch square baking pan.

2. In a bowl, mix together the flour, baking powder, and baking soda.

3. In another bowl, cream the butter and granulated sugar together.

4. To this, add the eggs and vanilla.

5. Add the dry ingredients to the creamed mixture alternatively with the sour cream. Combine lightly after each addition.

6. Spoon half the batter into prepared baking pan.

7. In a small bowl, combine brown sugar and cinnamon. Sprinkle half over the batter.

8. Cover with remaining batter and then sprinkle with remaining topping.

9. Bake in preheated oven for 35 minutes, or until tester comes out clean.

(black recipe box)

Buttermilk Pound Cake

Yield: 1 loaf

1/2 cup butter, room temperature

1 cup sugar

2 eggs

1 1/2 cups flour

1/4 tsp baking soda

1/4 tsp salt

1/2 cup buttermilk

1 tsp vanilla

1/2 tsp almond extract

1. Preheat the oven to 325°F. Line a loaf pan with parchment paper.

2. Cream the butter in an electric mixer with the paddle attachment.

3. Gradually add the sugar, beating on medium speed until well blended.

4. Add the eggs, one at a time, beating well after each addition.

5. Add the flour mixture alternately with buttermilk, beginning and ending with flour mixture. Mix on low speed until just combined.

6. Stir in flavourings.

7. Scrape the mixture into the pan and bake for 60 minutes, or until the cake is golden brown on top and a skewer inserted into the middle comes out clean.

(black recipe box)

Buttermilk Pancakes

Yield: 8 pancakes

1 1/2 cup flour

3 tbsp sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/4 cup buttermilk

3 tbsp unsalted butter, melted

2 eggs

1/2 tsp vanilla

1. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk to combine.

2. In a separate bowl, combine buttermilk, melted butter, eggs, and vanilla. Whisk to combine.

3. Add wet ingredients to the dry ingredients. Stir gently until just combined, do not overmix. (If making batter the day before, rest in the fridge overnight. In the morning, stir, and let come to room temperature.)

4. Preheat a pan over medium heat. Once warm, drizzle the surface with oil or butter and add 1/2 cup into the pan. Cook until bubbles appear and the sides are beginning to dry, about 3 to 4 minutes. Flip and cook for another 2 to 4 more minutes on the other side.

(black recipe box)

Buttermilk Waffles

Yield: 3-4 waffles

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/2 cups buttermilk

2 eggs, beaten

2 tbsp sugar (regular, coconut, or brown sugar)

6 tbsp unsalted butter, melted

1 tsp vanilla extract

melted butter or coconut oil for cooking

1. Preheat waffle maker. Spray generously with nonstick cooking spray or generously grease with butter.

2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.

3. In a separate bowl, whisk together buttermilk, eggs, sugar, melted butter, and vanilla until blended.

4. Add dry ingredients to wet ingredients and mix until just combined.

5. Pour batter into waffle iron and cook according to manufacturer's directions.

6. Top with maple syrup, peanut butter, honey, or fresh fruit preserves.

https://www.ambitiouskitchen.com/grandmas-buttermilk-waffles/

Skillet Chicken and Mushrooms

Yield: 6 servings

3 boneless skinless chicken breasts (cut in half horizontally to make cutlets)

1/2 cup all-purpose flour

1/2 tsp garlic powder

salt and pepper

1 tsp olive oil

1/4 cup butter, divided

12 oz mushrooms, thickly sliced

2 shallots, thinly sliced

2 cloves garlic, minced

1/2 cup dry white wine

1 1/2 cup chicken broth

1/2 cup whipping cream

1 tbsp Dijon mustard

2 sprigs thyme

2 tsp cornstarch (dissolved in water or broth)

1. Pat the chicken breast dry with paper towel.

2. In a shallow bowl, combine the flour, garlic powder, salt, and pepper. Dredge chicken in flour mixture, coating both sides.

3. Add olive oil and half the butter to a large skillet over medium heat. Add chicken to the skillet and cook until well-browned, about 5 minutes. Turn and cook another 3-5 minutes. Remove cooked chicken to a plate and cover to keep warm.

4. Add remaining butter to the pan. Once melted, add mushrooms and cook until mushrooms are well-browned.

5. Add shallots and cook until softened.

6. Add garlic and cook for 30 seconds.

7. Add wine to deglaze the pan.

8. Add chicken stock, cream, mustard, and thyme. Bring to a boil and cook for 5 minutes.

9. Stir in the dissolved cornstarch and bring back to a light simmer.

10. Return the chicken to the pan. Simmer for 5 minutes until sauce is thickened and the chicken is warmed through.

https://www.savingdessert.com/skillet-chicken-and-mushroom-wine-sauce/#wprm-recipe-container-20336

Buttermilk Scones

Yield: 12

3 cups all-purpose flour, plus more for hands and work surface

1/3 cup sugar

2 1/2 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

3/4 cup unsalted butter, very cold or frozen

1 cup buttermilk

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

2. In a large bowl, mix dry ingredients together.

3. Add butter and cut with pastry blender or two knives until like coarse cornmeal.

4. Add buttermilk and toss with a fork.

5. Gather together and knead very briefly.

6. Cut into circles and place on prepared baking sheet.

7. Brush with melted butter and sprinkle with sugar.

8. Bake for 12 minutes, or until lightly golden and cooked through.

Evelyn Eldridge

Sourdough Bread

Yield: 1 large loaf

120g starter

250g water

400g bread flour

11g salt

1. Feed starter within 6-8 hours of mixing dough (around 9am).

2. At around 3/4pm, mix dough.

3. Over the next four hours, bulk ferment. Fold once each hour.

4. After the last fold, rest dough for 30 minutes.

5. Pre-shape dough and place in an oiled bowl. Let ferment in the fridge overnight (10-12 hours).

6. Final proof dough. Let dough come to room temperature.

7. Preheat oven to 450F.

8. Turn dough out onto a piece of parchment paper. Score loaf and place it into Dutch oven (or onto a baking stone).

9. Mist the dough with water and place a lid over it.

10. Bake for 14 minutes and then remove the lid.

11. Bake for 15-20 more minutes until nicely brown (internal temperature should be 205-210F).

12. Remove dough carefully and let cool on a cooling grate.

https://thebakingnetwork.com/test-loaf-from-make-your-own-sourdough-starter-with-me/

Lemon Chicken

Servings: 2-4

2 chicken breasts

3 tbsp all-purpose flour

3 tbsp almond flour

salt and pepper

2 tbsp butter (or olive oil or a combo)

4 slices lemon

1/2 onion, diced

2 cloves garlic, minced

1/4 cup white wine (or chicken stock)

1/2 cup chicken stock

1 tbsp lemon juice

2 tbsp chopped parsley

cooked angel hair pasta

1. Butterfly the chicken breasts in half.

2. In a shallow bowl, combine flours with a generous amount of salt and pepper. Lightly coat each piece of chicken on both sides with flour. Tap off any excess.

3. Heat a large skillet over medium high heat and add butter or olive oil. Once hot, add chicken and cook for about 3 minutes per side, or until cooked through. Remove chicken from pan and set aside.

4. To the same skillet, add the lemon slices and cook until they begin to brown and caramelize, about 1-2 minutes per side. Remove from pan.

5. Reduce heat to medium and add another knob of butter or splash of olive oil. Add onions and cook until they begin to soften, about 4-5 minutes.

6. Add garlic and cook for one more minute.

7. Raise heat to high and add white wine, scraping to deglaze the pan. Let reduce by half.

8. Add chicken stock and bring to a boil.

9. Reduce heat to a simmer and add chicken and lemon slices back to pan. Cook for about 2 minutes, or until chicken is heated through.

10. Add lemon juice and parsley and serve over angel hair pasta.

https://thefeedfeed.com/thefeedfeed/one-skillet-lemon-chicken