This was one of the few attempts I made at cookies this year. (I really need to try to do holiday baking this year. We’ll see if I have the time/energy, but I’m at least thinking about it, which is a good sign.

This was the recipe I used to break in my stand mixer (STAND MIXER Y’ALL), and with a combination of lemon curd and white chocolate chip, it’s hard to get better than that. And what better way to start than by making your own lemon curd to make these? I’ll link my recipe in the ingredients list.

Lemon Curd White Chocolate Chip Cookies
Makes at least two batches of cookies

Ingredients

  • 6 T butter at room temperature
  • .5 c white sugar
  • .5 c dark brown sugar
  • 1 egg
  • .25 c lemon curd
  • 1 t lemon zest
  • 1.75 c flour
  • .75 t baking soda
  • dash baking powder
  • pinch salt
  • 1 c white chocolate chips

Preheat your oven to 350. While it warms up, cream your butter and sugars together, and then mix in the egg, lemon curd (making of pics 1-2), and lemon zest (pics 3), followed by the flour, baking powder and soda, and salt. Then, slowly fold in your white chocolate chips (pic 4).

Roll the dough into small balls, and place on your baking sheet (see pic 5 for size). (If you’ve got parchment paper or a silicone baking mat, put that on, but otherwise, straight on the sheet is totally fine.) Bake for about 8 to 12 minutes, until they’re lightly golden brown on the edges (pic 6).

And then enjoy your amazing spring-esque cookies!

So, I’ve been saying I would finally catch the hell up on this blog. This is me finally committing, entirely too late in the year for my liking. I’ve mostly been sticking to stuff I know this year, with the occasional new recipe here and there, and getting back into the swing of cooking in general, and finally getting my depression and anxiety under control (meds are great, kids, as is therapy). This is me catching up on my recipe backlog.

I’ve only made these once, and that’s a damn shame, because come on – browned butter AND chai spices AND pumpkin? This is the perfect fucking fall waffle.

Browned Butter Pumpkin Chai Waffles
Makes: waffles. I honestly don’t remember how many.

Ingredients

  • 6 T unsalted butter
  • 2.5 c flour
  • .33 c dark brown sugar
  • 2.25 t baking powder
  • 1 t baking soda
  • .5 t salt
  • 2 t cinnamon
  • 1 t cardamom
  • .5 t ginger
  • 4 large eggs, beaten
  • 2 c milk
  • 1 T lemon juice
  • 1 t vanilla extract
  • 1 c canned pumpkin

In a small pot/pan, melt the butter over low heat (pic 1). Continue cooking the butter until it turns amber and starts to smell nutty and get little brown flakes at the bottom (pic 2 is the end result of this). Pour into a separate small bowl to stop cooking, and let cool.

While the browned butter cools, whisk together your dry ingredients (everything from flour down to ginger). In a separate small bowl, whisk together the wet ingredients (the browned butter, and everything from the eggs down to the canned pumpkin). Then, pour the wet ingredients into the dry and fold together until the batter just barely comes together (pics 3-4).

Heat up your waffle iron, and make the waffles according to the waffle iron’s instructions, and enjoy!

I haven’t tried making a pie in a while, and frankly, I felt it was time to try again, especially with the strawberries and peaches at the height of their season. It didn’t exactly turn out amazing (fumbling around with thawing pie crusts and super juicy fillings translates into a sudden cobbler transformation), but it’s good for a first try. Plus, it’s generally an amazing flavor combination – warmed, honeyed peaches and strawberries, with just a dash of bourbon and vanilla. 

Honey Strawberry Pie

Ingredients

  • 2 frozen pie crusts (one for the bottom, and one for the lattice top or whatever you can manage) (if you want the recipe for the crust as in the original recipe, click the link above)
  • 5 fresh sliced and pitted peaches (roughly 5 c)
  • 2 c strawberries, halved and hulled
  • 1/3 c dark brown sugar
  • .5 c flour
  • 2 T honey
  • 1 T vanilla extract
  • 1 T bourbon
  • 2 T butter, sliced thin
  • 1 beaten egg
  • sugar, to sprinkle

Line the bottom of your pie plate with the crust. Toss together your peaches, strawberries, dark brown sugar, flour, honey, vanilla extract, and bourbon, and then spoon the filling into the pie plate, being sure to get all the juices. Add the thin butter slices over the top. 

Place the top crust over the top of the pie – if you can make a lattice, go for it! Otherwise, just crimp the edges on, and be sure to cut vents in the crust. (I tried to lattice it. It didn’t go very well.)  Brush the crust with the beaten egg, and then sprinkle the sugar on top. 

Chill the pie in the fridge until it’s firm, usually about 1 hour, but up to several days in advance. 

When you’re ready to bake the pie, preheat the oven to 350. Once heated, place the chilled pie on a baking sheet, in the oven and bake for 45 minutes, until the juices are bubbling and the crust is a good golden brown. Let the pie cool, and then om the nom out of it!

Churro. Waffles. That should really be all I need to say on this subject. Top with a bit of warmed dulce de leche, and you’ve got a perfect, quick weekend breakfast. (Seriously, this is ready to go in ten minutes, and your first waffle will be ready at about the twenty minute mark.) Plus, except for the buttermilk, you will probably have all of this in your pantry/fridge already! 

So what the hell are you wating for? CHURRO WAFFLES.

Churro Waffles
Makes ~8 waffles

Ingredients

  • 2 c buttermilk
  • 3 eggs
  • 6 T butter, melted
  • 1 T vanilla
  • 1 T dark brown sugar
  • 2 c flour
  • 2 t baking powder
  • pinch sea salt
  • 4 T butter, melted
  • .5 c white sugar
  • 1 T cinnamon
  • warmed dulce de leche to top

Take your buttermilk, eggs, melted butter, vanilla, and dark brown sugar, and whisk together. Then, add in your flour, baking powder, and salt, and whisk until just barely combined (it’s cool if it looks lumpy!). Let the batter sit while you warm up your waffle iron. 

Cook your waffles according to instructions, and prepare two bowls: one with melted butter, and a brush, and the other with the sugar and cinnamon mixed. Once your first waffle is done, brush each side with melted butter, and then dunk each side into the cinnamon sugar mixture. 

Spoon a bit of warmed dulce de leche over the waffles, and enjoy your sweet, quick weekend breakfast!

Again comes the waffle parade, this time aided and abetted by blackberries on sale at the grocery store just a few blocks away from where I live. Warm berry waffley goodness with a sauce made from warmed berries? Get into my mouth now plz. 

Blackberry Cobbler Waffles
Makes 6-8 waffles

Ingredients

  • 2 c flour
  • 2 t baking powder
  • 1/3 c brown sugar
  • pinch sea salt
  • 1 t cinnamon
  • 2 eggs
  • 1 t vanilla extract
  • 1 1/3 c milk
  • half a stick of butter (4 T, .25 c), melted
  • 2 pints fresh blackberries

Preheat your waffle iron, and spray it with nonstick spray (trust me on this, these are very sticky, especially with the berry juices). In a bowl, whisk together your dry ingredients, and then stir in your wet ingredients, mixing until combined and smooth. Then fold in about 1 c of blackberries into the batter.

Make your waffles according to your waffle maker’s instructions. While the waffles cook, take your remaining blackberries, and heat them in a small pot over low heat, gently smashing them with a fork to release the juices as they cook.

Once your waffles are ready, top with berries an a bit of warm berry juice, and enjoy the mouthgasm. 

This is a recipe I’d been wanting to try a while back in… January, I want to say, and peaches came on a good sale, so I decided to try to make this. The yeast I used for this was a bit old, so it probably didn’t rise properly, so I’ll want to give this another shot again soon. Macreating the peaches, though? Incredibly good idea, and definitely a thing I want to do again, especially when the Japanese peaches come into season at Mitsuwa. This may not have been perfect, but it was still real damn good.

Salty Peach Vanilla Focaccia

Ingredients

Dough

  • .5 c milk, warmed to lukewarm (microwaved about 30-40 seconds)
  • 2 t sugar
  • 1 t active dry yeast
  • 1.5 c flour
  • 2 T sugar
  • zest of 1 lemon
  • 1 egg
  • half a stick (.25 c) unsalted butter, softened

Topping

  • 1 large peach (or 2 medium ones), pitted and sliced
  • 1 T maple syrup
  • 1 T dark brown sugar
  • 1 t vanilla bean paste
  • flaky sea salt

To start the dough, take the warmed milk, 2 t sugar, and active dry yeast, and mix together in a small bowl, until foamy. Whisk together the flour, 2 T sugar, and lemon zest, and then slowly add the egg and yeast starter, until you have a dry, kind of shaggy dough. Add the butter all in one go, and then work your dough together until you have a smooth, elastic dough. Cover your bowl, and then let rise for 1.5 to 2 hours, until it’s roughly doubled in size. 

Meanwhile, while the dough rises, toss your peach slices with the maple syrup, dark brown sugar, and vanilla bean paste, and cover and set aside to macreate while your dough rises. 

After the dough has doubled, punch it down and spread it out on a baking sheet into a rectangleish shape (or as close as you can get to one). Pour the juices over the bread, and then press the peach slices into the dough. Cover with plastic, and then let rise again until doubled in size, roughly another 45 minutes. 

In the last ten minutes, preheat the oven to 400, and bake the bread for 15 to 20 minutes, until golden brown and cooked all the way through. Sprinkle the bread with sea salt, and then enjoy your ridiculously good dessert bread!

I made these cookies because they sounded awesome on principle, and because back in December, the boy was finally okayed to have caffeine and sweets again, so this seemed like a nice way to combine the two. There’s an additional white chocolate dip with crushed candy canes for these, but these were ridiculously indulgent enough for now. I’ll try the dip another day. 

Peppermint Mocha Cookies
Makes appx 20 cookies

Ingredients

  • 1 stick (.5 c) butter, softened to room temperature
  • .5 c sugar
  • .5 c dark brown sugar
  • 1 egg
  • 1 t vanilla extract
  • 1 t peppermint extract
  • 1 c flour
  • .5 c plus 2 T extra dark cocoa powder
  • 1 t baking soda
  • 1 package Starbucks Via Peppermint Mocha (or 1 T espresso powder if you have it)
  • 1 c mini or semi sweet chocolate chips (I used a type that included mint chips because winter and it fit the cookies)
  • (8 oz white chocolate, coarsely chopped)
  • (3 candy canes, smashed)

In a large bowl, cream your butter with an electric mixer until smooth, and then add in your sugars and beat until light and fluffy. Then add your vanilla and peppermint extracts, and egg. In another bowl, whisk together the flour, cocoa powder, baking soda, Starbucks Via, and salt. Then, slowly mix the dry ingredients into the larger bowl, until you have a nice coherent dough. Then, add in the chocolate chips. The dough will be thick and sticky. Wrap the bowl with plastic wrap, and then chill it for three hours at minimum (up to 3 days, if you’re working real far ahead), to help the flavors develop and to make the dough easier to work with. 

Once you’re ready to make your cookies, preheat the oven to 375, and bring your cookies to room temperature to make them easier to work with (takes about 20 minutes if you left them in 3 hours, any longer and it’s closer to 30). Take bits of the dough and roll them into small balls, and place them on your baking sheet. Bake for 9 minutes, and then remove and let cool.

(If you decide to do the dip and candy cane coating, take your chopped white chocolate and put it in the microwave, melting in 30 second increments. Once your cookies are cooled, take your cookies, dip half them in the white chocolate, and then sprinkle the smashed candy canes on top of them. Let them sit on parchment paper of some kind to set, and place into the fridge to assist this. Once the white chocolate is set, remove and enjoy!)