Category: Third Party Material

Hush Puppies – Food & Wine

NOTE FROM GRANDPA:  If you increase the liquid just a bit, and use a cast-iron Ebelskiver pan, you get very nice results.

Tender, Sizzling Hush Puppies

Fluffy hush puppies served with a sweet and spicy butter make for the ultimate appetizer.

By Joe Kindred
Published on September 21, 2023
Total Time: 35 mins
Servings: 10

Ingredients

    • Canola oil, for frying
    • 6 tablespoons unsalted butter (3 ounces), frozen
    • 1 yellow onion (about 6 ounces), peeled and halved lengthwise
    • 3/4 cup fine yellow cornmeal (such as Marsh Hen Mill Jimmy Red Cornmeal)
    • 1/2 cup all-purpose flour (about 2 1/8 ounces)
    • 2 teaspoons baking powder
    • 2 teaspoons granulated sugar
    • 1 teaspoon kosher salt, plus more to taste
    • 1/2 teaspoon black pepper, plus more to taste
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon onion powder
    • 1/2 cup buttermilk
    • 2 large eggs, beaten

Directions

  1. Heat 2 inches of oil in a large Dutch oven over medium to 350°F. Meanwhile, grate frozen butter using the large holes of a box grater into a medium bowl; transfer butter to freezer. Grate onion using the large holes of box grater; squeeze onion in a double layer of paper towels to remove as much liquid as possible. Reserve 1/2 cup squeezed grated onion; discard any remaining grated onion or reserve for another use.

  2. Whisk together cornmeal, flour, baking powder, sugar, salt, pepper, garlic powder, and onion powder in a large bowl until well combined. Whisk together buttermilk, eggs, and grated onion in a separate medium bowl until well combined. Pour buttermilk mixture over cornmeal mixture, and top with frozen grated butter. Fold together until just combined. Batter will be a thick pancake batter consistency.

  3. Working in batches, drop spoonfuls of batter (about 1 1/2 tablespoons each) into hot oil, being careful not to overcrowd. Cook, turning occasionally, until crispy, golden brown and cooked through, about 3 minutes. Transfer hush puppies to a paper towel–lined baking sheet. Sprinkle with additional salt and pepper to taste. Serve hot.

Baked Beans – Food & Wine

Food & Wine

Gina Mae’s Baked Beans

Dress up store-bought barbecue sauce with extra brown sugar and apple cider vinegar for these smoky, tangy beans — a must at any cookout.

By Regina Bradley
Updated on July 8, 2025
Active Time: 35 mins
Total Time: 1 hr 45 mins
Servings: 8

Ingredients

    • 3 bacon slices
    • 1 pound 85% lean ground beef
    • 3/4 cup finely chopped Vidalia onion
    • 3 garlic cloves, finely chopped
    • 1/2 teaspoon kosher salt
    • 1/2 teaspoon cracked black pepper
    • 1 cup barbecue sauce (such as Sweet Baby Ray’s Original Barbecue Sauce)
    • 1/4 cup light brown sugar
    • 2 tablespoons apple cider vinegar
    • 1 tablespoon smoked paprika
    • 1 teaspoon ground cinnamon
    • 2 (22-ounce) cans baked beans (such as Bush’s Bourbon and Brown Sugar Grillin’ Beans)

Directions

  1. Preheat oven to 350°F. Place bacon slices in a single layer in a 12-inch skillet. Cook over medium-low, flipping occasionally, until browned and crisp, 10 to 12 minutes. Transfer bacon to a plate lined with paper towels; reserve drippings in skillet.

  2. Increase heat under skillet to medium and add ground beef. Cook, stirring occasionally, until beef is crumbly and just browned, about 6 minutes. Remove from heat. Push beef to one side of skillet; tilt skillet to let drippings drain to empty side. Using paper towels, carefully soak up drippings; discard.

  3. Return skillet to heat over medium and add onion, garlic, salt, and pepper. Cook, stirring occasionally, until onion is softened, about 5 minutes. Add barbecue sauce, brown sugar, vinegar, paprika, and cinnamon; stir until well combined. Stir in baked beans and bring mixture to a simmer over medium, stirring often. Pour mixture into a 2 1/2-quart baking dish.

  4. Bake beans, uncovered, in preheated oven until bubbling in center, about 50 minutes. Crumble bacon evenly over top and bake 10 minutes. Let cool 10 minutes before serving.

Make ahead

Beans can be made up to 3 days in advance, covered, and stored in the refrigerator. Let them come to room temperature before reheating. You can also freeze baked beans. Like all beans in sauce, it’s a dish that both freezes and defrosts exceptionally well.

Cast Iron Cornbread – Food & Wine

Cheddar and Jalapeño Cast-Iron Cornbread

Get your cast-iron pan ready — it’s cornbread season.

By Tiffany Derry
Updated on June 19, 2025
Active Time:
15 mins
Total Time:
55 mins
Yield:
12 servings

Ingredients

    • 1 tablespoon unsalted butter
    • 2 cups all-purpose flour (about 8 1/2 ounces)
    • 1 cup yellow cornmeal (about 5 3/4 ounces)
    • 1/2 cup granulated sugar
    • 2 1/2 teaspoons baking powder
    • 1 teaspoon kosher salt
    • 2 cups whole milk
    • 8 ounces sharp cheddar cheese, shredded (about 2 cups)
    • 1 cup fresh or thawed frozen corn kernels (from 2 ears)
    • 1/2 cup unsalted butter (4 ounces), melted
    • 2 tablespoons fresh jalapeno, chopped
    • 2 large eggs, beaten
    • Softened unsalted butter, honey, and smoked flaky sea salt, for serving

Directions

  1. Preheat oven to 375°F. Heat a 10-inch cast-iron skillet over medium. Add butter, and swirl pan until butter is melted and bottom and sides of skillet are coated. Remove from heat, and set aside.

  2. Whisk together flour, cornmeal, sugar, baking powder, and salt in a medium bowl. Make a well in center of dry ingredients; add milk, cheddar, corn, melted butter, jalapeño, and eggs. Mix until batter is just combined. (Be sure not to overmix or cornbread will be tough.) Pour batter into prepared skillet, and spread evenly. Bake in preheated oven until cornbread is light brown on top and a wooden pick inserted in center comes out clean, 40 to 45 minutes. Let cool 5 minutes.

  3. Cut cornbread into slices. Smear tops of slices with softened butter, drizzle with honey, and sprinkle with smoked flaky sea salt, if desired.

Originally appeared in Food & Wine magazine, October 2023

French Onion Mini Meatloaves – Food & Wine

French Onion Mini Meatloaves

Caramelized onions and melty Gruyère cheese give these mini meatloaves a cozy French onion vibe.

By Andee Gosnell
Updated on November 18, 2025
Active Time: 1 hr 10 mins
Total Time: 1 hr 50 mins
Servings: 6

Ingredients

    • 2 tablespoons extra-virgin olive oil
    • 2 large sweet onions, sliced 1/4-inch thick (about 5 to 6 cups)
    • 1 1/2 teaspoons kosher salt, divided
    • 2 tablespoons, plus 2 teaspoons dry sherry, divided
    • 3/4 cup panko
    • 2 large eggs, beaten
    • 1 (1-ounce) envelope onion soup and dip mix (such as Lipton Recipe Secrets)
    • 2 teaspoons chopped fresh thyme, plus more for garnish
    • 1 teaspoon black pepper, plus more for garnish
    • 2 tablespoons Worcestershire sauce, divided
    • 2 pounds 85/15 ground beef
    • 8 ounces ground pork
    • 1/4 cup ketchup
    • 6 ounces Gruyère cheese, shredded (about 1 1/2 cups)
    • Mashed potatoes, for serving

Directions

    1. Heat oil in a large skillet over medium. Add onions and 1/2 teaspoon salt, and cook, stirring often, until deeply golden brown, very soft and jammy, 35 to 45 minutes. Add 2 tablespoons sherry to skillet and cook, stirring constantly, until mostly evaporated, 15 to 30 seconds. Remove from heat and set aside until cool enough to handle, about 15 minutes.

    2. Preheat oven to 350°F with rack in the center position. Finely chop 1/2 cup caramelized onions and place in a large bowl; set the remaining caramelized onions aside.

    3. Add panko, eggs, onion soup mix, chopped thyme, pepper, 1 tablespoon Worcestershire sauce, and remaining 1 teaspoon salt to bowl with caramelized onions; stir to combine. Add ground beef and ground pork and gently mix with clean hands until evenly combined.

    4. Divide meat mixture into 6 equal portions (about 8 ounces each); form into 5- x 2-inch meatloaves. Place meatloaves on an aluminum foil-lined baking sheet.

    5. Bake the meatloaves for 20 minutes. Meanwhile, stir together ketchup, remaining 1 tablespoon Worcestershire sauce, and remaining 2 teaspoons sherry in a small bowl until smooth. Remove baking sheet from oven, brush ketchup mixture evenly over tops and sides of meatloaves. Return to oven and continue baking until an instant-read thermometer inserted into thickest portion of meatloaves registers at least 160°F, 5 to 10 minutes.

    6. Remove baking sheet from oven and turn oven to broil with rack about 7 inches from heat source. Top meatloaves evenly with reserved caramelized onions, and sprinkle evenly with Gruyère (about 1/4 cup each). Broil until cheese is melted and starting to brown in spots, 3 to 5 minutes.

    7. Garnish with additional fresh thyme and black pepper, and serve with mashed potatoes.

Make ahead

Make the caramelized onions up to five days in advance and store in an airtight container in the refrigerator. Make and shape the meatloaf mixture up to one day in advance. Store covered in the refrigerator. Leftover meatloaves can be stored in an airtight container in the refrigerator for up to four days.

Classic Meatloaf – Food and Wine

Classic Meatloaf

With fun touches like melty cheese and a savory, creamy gravy for serving, this meatloaf recipe is a standout.

By Andrew Curren
Updated on March 16, 2026
Active Time: 1 hr
Total Time: 2 hrs
Servings: 12

Ingredients

    • 1 tablespoon canola oil
    • 1 large onion, finely chopped
    • 2 large carrots, finely chopped
    • 1 celery rib, finely chopped
    • 2 garlic cloves, minced
    • 1 1/2 cups panko breadcrumbs
    • 4 large eggs
    • 2 tablespoons Dijon mustard
    • 2 tablespoons ketchup
    • 2 tablespoons Worcestershire sauce
    • 1 teaspoon Tabasco
    • 1 1/2 tablespoons kosher salt
    • 1 teaspoon freshly ground black pepper
    • 3 pounds ground beef chuck
    • 1 pound ground pork
    • 1/2 pound Monterey Jack cheese, cut into 1/2-inch cubes

Creamy Onion Gravy

    • 2 tablespoons unsalted butter
    • 2 tablespoons extra-virgin olive oil
    • 2 large white onions, thinly sliced (about 6 cups)
    • 1/4 cup all-purpose flour
    • 1 quart chicken stock or low-sodium broth
    • 1 cup heavy cream
    • Kosher salt
    • Freshly ground black pepper

Directions

  1. Make the meatloaf: Preheat oven to 400°F. Heat oil in a medium skillet over medium heat. Add onion, carrots, celery, and garlic and cook, stirring occasionally, until softened, about 8 minutes. Scrape mixture into a very large bowl and let cool. Add the panko, eggs, mustard, ketchup, Worcestershire sauce, Tabasco, 1 1/2 tablespoons of salt, and 1 teaspoon of pepper; stir to form a paste. Using your hands, work in ground meats and cheese until combined.

  2. Line a large roasting pan with parchment paper. Firmly pat meat mixture into 2 loaves, each about 10 inches long. Arrange loaves 3 inches apart on parchment and roast in lower third of oven for about 1 hour, until lightly browned and an instant-read thermometer inserted in center of loaves registers 150°F. Let meatloaf rest for 15 minutes, then cut into thick slices and serve with creamy onion gravy.

  3. Meanwhile, make the gravy: In a large saucepan, melt butter in olive oil. Add sliced white onions and stir to coat. Cover and cook over moderate heat until onions are very soft but not browned, 10 to 12 minutes. Stir in flour and cook for about 2 minutes. Add chicken stock and cook, whisking frequently, until gravy is thickened, 7 to 8 minutes. Stir in heavy cream and simmer onion gravy over moderate heat for about 5 minutes.

  4. Transfer onion gravy to a blender and puree until smooth. Season with salt and black pepper. Return onion gravy to the saucepan and simmer until reduced to 5 cups, about 5 minutes.

Make ahead

Both the baked meatloaves and the finished onion gravy can be covered and refrigerated for up to four days.

Originally appeared: November 2011

Whole Wheat Dinner Rolls

This recipe is brought to you by Sally’s Baking Addiction.

This is a recipe brief for my own use.  Find the entire recipe (with photos and video) online: https://sallysbakingaddiction.com/whole-wheat-rolls/

Soft Pretzel Rolls

This recipe is brought to you by Sally’s Baking Addiction.

This is a recipe brief for my own use.  Find the entire recipe (with photos and video) online: https://sallysbakingaddiction.com/easy-pretzel-rolls/

Easy Pretzel Rolls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 109 reviews
  • Author: Sally McKenney
  • Prep Time: 1 hour, 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours
  • Yield: 12 rolls

Making easy pretzel rolls from scratch is simpler than you think. Follow this easy and approachable way to make them at home!

Ingredients

  • 1 and 1/2 cups (360ml) warm water (lukewarm—no need to take temperature but around 100°F (38°C) is great)
  • 2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)
  • 1/4 cup (4 Tablespoons; 56g) unsalted butter, divided
  • 1 teaspoon salt
  • 1 Tablespoon brown sugar
  • 3 and 3/4–4 cups (469–500g) all-purpose flour (spooned & leveled), plus more for work surface
  • coarse sea salt for sprinkling

Baking Soda Bath

  • 1/2 cup (120g) baking soda
  • 9 cups (2,160ml) water

Instructions

    1. Whisk yeast and warm water together. Allow to sit for 1 minute. Meanwhile, melt 1 Tablespoon of butter (reserve the rest for step 7).
    2. Whisk in salt, brown sugar, and melted butter. Slowly add 3 cups of flour, 1 cup at a time.
    3. Mix with a wooden spoon or dough hook attached to a stand mixer until dough is thick.
    4. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add 1/4–1/2 cup more, as needed. Poke the dough with your finger—if it bounces back, it is ready to knead.
    5. Knead the dough: Keep the dough in the mixer and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. (If you’re new to bread-baking, read Sally’s  How to Knead Dough video tutorial can help here.)
    6. If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft.
    7. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it.
    8. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.
    9. Rise: Place in a large greased bowl, cover tightly with plastic wrap, and allow to rise in a warm environment for 1 hour or until nearly doubled in size. (Tip: I preheat my oven to 200°F (93°C), turn it off, place the dough inside and shut the oven. This is the warm environment.)
    10. Once risen, punch down dough to release any air bubbles. Turn out onto a lightly floured surface and, with a sharp knife or pizza cutter, cut dough into 1/3-cup (about 75g) sections. You should have about 12 pieces. Shape into balls for larger pretzels, or 24 balls for pretzel bites.
    11. Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper or silicone baking mat OR line a 9×13 baking pan with parchment paper (I use a baking pan). Set aside.
    12. Bring baking soda and 9 cups of water to a boil in a large pot. Drop 1–2 pretzel rolls into the boiling water for 20–30 seconds. Any longer than that and your pretzels will have a metallic taste.
    13. Using a slotted spatula, lift the pretzel roll out of the water and allow excess water to drip off. Place pretzel rolls onto prepared baking sheet or close together in the baking pan. Using a sharp knife, score a couple slits into the top of each.
    14. Melt the remaining butter. Lightly brush each roll with melted butter and sprinkle with coarse sea salt.
    15. Bake for 22–26 minutes or until deep golden brown on all sides.
    16. Remove from the oven and serve warm. Pretzel rolls may be stored in an airtight container or zip-top bag for up to 3 days (they lose a little softness over time).

Notes

    1. Make Ahead Instructions: If planning to freeze baked pretzel rolls, do not top them with coarse salt before baking. Cool completely, then freeze in an airtight freezer-safe container or zip-top bag for up to 3 months. To reheat, brush frozen pretzel rolls (no need to thaw) with melted butter and sprinkle with coarse salt, then bake at 350°F (177°C) for 20 minutes or until warmed through, or microwave until warm. The prepared pretzel dough can be covered and refrigerated for up to one day or frozen in an airtight container for 2–3 months. Thaw frozen dough in the refrigerator overnight. Bring to room temperature, then continue with step 3.

Pull Apart Garlic Bread

This recipe is brought to you in Sally’s partnership with Red Star Yeast.

This is a recipe brief for my own use.  Find the entire recipe (with photos and video) online: https://sallysbakingaddiction.com/rosemary-garlic-pull-apart-bread/

Rosemary Garlic Pull Apart Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 194 reviews
  • Author: Sally McKenney
  • Prep Time: 3 hours
  • Cook Time: 50 minutes
  • Total Time: 4 hours
  • Yield: 1 loaf

Make a flavorful pull apart bread using this delicious rosemary-infused yeasted dough. You can use your favorite cheese in the filling. I love and usually use shredded parmesan.

Ingredients

Dough

  • 2 teaspoons Platinum Yeast from Red Star*
  • 1 Tablespoon granulated sugar
  • 3/4 cup (180ml) whole milk
  • 3 Tablespoons (43g) unsalted butter, softened to room temperature
  • 1 large egg
  • 2 and 1/3 cups (291g) all-purpose flour (spooned & leveled), plus more as needed*
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 Tablespoon finely chopped fresh rosemary (or 2 teaspoons dried)

Filling

  • 5 Tablespoons (71g) unsalted butter, extra soft (see note)
  • 1 Tablespoon finely chopped fresh rosemary (or 2 teaspoons dried)
  • 1 Tablespoon finely chopped fresh parsley (or 2 teaspoons dried)
  • 2 garlic cloves, minced or 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 3/4 cup (95g) shredded parmesan, mozzarella, or white cheddar cheese (or your favorite shredded cheese)

Optional Topping

  • 1 Tablespoon (14g) unsalted butter, melted
  • coarse or flaky sea salt for sprinkling

Instructions

    1. Make the dough: Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Or, if you do not own a stand mixer, a regular large mixing bowl.
    2. Heat the milk on the stove or in the microwave until warm to touch, about 110°F (43°C). Pour warm milk on top of yeast/sugar.
    3. Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5-10 minutes. The mixture will be frothy after 5-10 minutes.
    4. If you do not have a mixer, you can mix the dough together with a wooden spoon or silicone spatula in this step.
    5. Add the butter, egg, flour, salt, garlic powder, and rosemary.
    6. Beat on low speed until the dough comes together and pulls away from the sides of the bowl, about 3 minutes. If the dough isn’t pulling away from the sides of the bowl, add a little more flour, a Tablespoon at a time. Dough will be soft.
    7. Knead the dough: Keep the dough in the mixer (and switch to the dough hook if using the paddle) and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. (If you’re new to bread-baking, here is Sally’s How to Knead Dough video tutorial can help here.)
    8. If the dough becomes too sticky during the kneading process, sprinkle 1 Tablespoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it.
    9. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.
    10. 1st Rise: Shape the kneaded dough into a ball. Place the dough in a greased bowl (I use nonstick spray to grease) and cover with plastic wrap or aluminum foil. Place in a slightly warm environment to rise until doubled in size, around 60-90 minutes. (If desired, use my warm oven trick for rising. See my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
    11. As the dough rises, prepare the filling in the next step and grease a 9×5-inch loaf pan.
    12. Make the filling: In a medium bowl, mix the soft butter, rosemary, parsley, garlic, and salt together. If the butter is soft enough, you can just mix it all together with a spoon or fork. You can use an electric mixer if that’s easier too.
    13. Cover tightly and set aside until ready to use. (Don’t refrigerate unless making well in advance. It’s easiest to spread on the dough when at room temperature. If refrigerated, let it come to room temperature before spreading on dough pieces.)
    14. Assemble the bread: Punch down the dough to release the air. Place dough on a lightly floured work surface. Divide it into 12 equal pieces, each about 1/4 cup of dough and a little larger than a golf ball.
    15. Using lightly floured hands, flatten each into a circle that’s about 4 inches in diameter. The circle doesn’t have to be perfectly round. I do not use a rolling pan to flatten, but you certainly can if you want. Spread 1-2 teaspoons of filling mixture onto each. Sprinkle each with 1 Tablespoon of cheese.
    16. Fold circles in half and line in prepared baking pan, round side up. See photos above for a visual.
    17. 2nd Rise: Cover with plastic wrap or aluminum foil and allow to rise once again in a slightly warm environment until puffy, about 45 minutes.
    18. Adjust the oven rack to the lower third position then preheat oven to 350°F (177°C).
    19. Bake until golden brown, about 50 minutes. If you find the top of the loaf is browning too quickly, tent with aluminum foil. (Don’t be alarmed if there’s melted butter around the sides of the bread as it bakes, it will seep into the bread before it finishes.)
    20. Remove from the oven and place the pan on a wire rack. If desired, brush with melted butter for topping and sprinkle with sea salt.
    21. Cool for 10 minutes in the pan, then remove from the pan and serve warm.
    22. Cover and store leftovers at room temperature for up to 2 days or in the refrigerator for up to 1 week. Since the bread is extra crispy on the exterior, it will become a little hard after day 1. Reheat in a 300°F (149°C) oven for 10-15 minutes until interior is soft again or warm in the microwave.

Notes

    1. Make Ahead Instructions: Freeze baked and cooled bread for up to 3 months. Thaw at room temperature or overnight in the refrigerator and warm in the oven to your liking. The dough can be prepared through step 4, then after it has risen, punch it down to release the air, cover it tightly, then place in the refrigerator for up to 2 days. Continue with step 5. To freeze the dough, prepare it through step 4. After it has risen, punch it down to release the air. Wrap in plastic wrap and place in a freezer-friendly container for up to 3 months. When ready to use, thaw the dough overnight in the refrigerator. Then let the dough sit at room temperature for about 30 minutes before continuing with step 5. (You may need to punch it down again if it has some air bubbles.)
    2. Special Tools (affiliate links): Electric Stand Mixer or Large Glass Mixing Bowl with Wooden Spoon / Silicone Spatula | 9×5-inch Loaf Pan | Cooling Rack | Flaky Sea Salt
    3. Yeast: I always use Platinum Yeast from Red Star, an instant yeast. If using active dry yeast, the rise times could be slightly longer. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
    4. Flour: Feel free to use the same amount of bread flour instead of all-purpose flour. You can also try swapping out 1 cup of flour for whole wheat flour. Do not replace all of the flour with whole wheat flour—just 1 cup.
    5. Extra Soft Butter for Filling: Have you ever read my page about room temperature butter? Room temperature butter for baking should still be cool to the touch. You want room temperature butter for the dough. However, for the filling, you want extra soft butter so you can easily spread it onto the flattened dough without tearing the dough. Feel free to microwave it for 10-15 seconds to help it get extra soft.

 

No-Bake Cheesecake

individual no bake cheesecake jars with assorted toppings

No Bake Cheesecake Jars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star
4.9 from 142 reviews
  • Author: Sally McKenney
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes
  • Yield: 6 8-ounce jars or 10 6-ounce jars
  • Category: Dessert
  • Method: Mixing
  • Cuisine: American

Description

This jar dessert recipe combines a 2 ingredient graham cracker crust with an easy no-bake cheesecake filling. For best results, read through the recipe and watch the video tutorial above before beginning. See blog post for cheesecake filling flavors and see recipe notes or blog post for topping and garnish suggestions.

Ingredients

  • 2 Tablespoons (28g) unsalted butter, melted
  • 1 cup (100g) graham cracker crumbs (about 8 graham crackers)
  • 1 cup (240ml) heavy cream or heavy whipping cream, cold
  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
  • 1/3 cup (65g) granulated sugar
  • 2 Tablespoons (30g) sour cream, at room temperature
  • 1 teaspoon lemon juice
  • 1/2 teaspoon pure vanilla extract
  • toppings & garnishes (see note)

Instructions

    1. Have your jars ready to go and lined up. This recipe yields about 6 8-ounce jars or 10 6-ounce jars.
    2. Crust: Melt the butter in the microwave in a medium heat-proof bowl or use the stove. Stir in the graham cracker crumbs. The mixture will resemble wet sand. Spoon a generous spoonful into each jar, about 2 Tablespoons into the 8-ounce jars and 1 and 1/2 Tablespoons into the 6-ounce jars. If there’s any crust leftover, sprinkle into the jars to use up or discard. Set jars aside.
    1. Filling: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 3-4 minutes. Set aside.
    2. Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese, sugar, sour cream, lemon juice, and vanilla extract together on medium-high speed until smooth and creamy. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
    3. Using your mixer on low speed or a silicone spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your silicone spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream.
    4. Layer a couple large spoonfuls of filling on top of the crust in the jars. Use about 1/4 – 1/3 cup filling in the 8 ounce jars and 3 Tablespoons (or however much you can pack in!) into the 6 ounce jars. Make sure to leave room for the topping.
  1. The cheesecake jars are at room temperature at this point, but if you’d like to serve chilled, chill for at least 30 minutes and up to 3 days before adding the topping. (Cover if chilling for longer than 30 minutes.) I recommend adding the topping when serving or up to 2 hours in advance. The topping can seep down into the layers, so that’s why I recommend adding it soon before serving.
  2. Spoon topping and garnishes on top of filling, then serve.
  3. Cover and store leftover cheesecake jars in the refrigerator for up to 5 days.

Notes

  • Make Ahead Instructions: These cheesecake jars can be made 1-3 days in advance. They can be refrigerated in step 7 for up to 3 days before serving. You can also make & layer the crust 1-2 days ahead of time. Another way to make these cheesecake jars ahead of time is to freeze them before adding the toppings. Seal jars with the lids and freeze up to 3 months. Thaw in the refrigerator before topping and serving. You can also freeze the cheesecake filling as a whole. Cover tightly and freeze up to 3 months. Thaw in the refrigerator before layering on top of crust.
  • Special Tools (affiliate links): 8-ounce Glass Jars (pictured), 8-ounce Glass Jars (vintage fruit design), 6-ounce Glass Jars (hexagon shape), or 6-ounce Glass Jars (smooth surface) | Glass Mixing Bowls | Electric Mixer (Handheld or Stand) | Silicone Spatula
  • Toppings: Chocolate Ganache, Strawberry Topping, Blueberry Sauce, Whipped Cream, Cherry Pie Filling, Lemon Curd, Salted Caramel, Hot Fudge Sauce
  • Garnishes: Fresh berries, chopped fruit, nuts, chocolate chips, lemon slices, lime slices, shredded coconut, sprinkles, mint, or whatever you desire.
  • More Cheesecake Jars: This recipe can easily be doubled, tripled, or quadrupled. Keep in mind the whipping and beating times will increase with the added volume.

Find it online: https://sallysbakingaddiction.com/no-bake-cheesecake-jars/

EZ Peach Cobbler

close-up of juicy peach cobbler with biscuit topping.

Fresh Peach Cobbler

5 Stars 4 Stars 3 Stars 2 Stars 1 Star
4.9 from 133 reviews
  • Author: Sally McKenney
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour, 20 minutes
  • Yield: serves 10-12
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Juicy sweet peaches and buttery biscuits come together in this classic summer dessert. Cut the peaches into chunks for the best texture, and use this easy buttermilk biscuit topping for the best flavor. The egg wash promises a golden crisp topping.

Ingredients

Peach Filling

  • 10 cups (around 1.8kg) peeled chopped fresh peaches (1- to 1.5-inch chunks, not slices)
  • 1/4 cup (50g) packed light or dark brown sugar
  • 1 Tablespoon (7g) cornstarch
  • 1 Tablespoon (15ml) fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon salt

Biscuit Topping

  • 2 cups (250g) all-purpose flour (spooned & leveled)
  • 1/2 cup (100g) granulated sugar
  • 1 and 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, cold and cubed
  • 1/2 cup (120ml) buttermilk, cold*
  • egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk or buttermilk
  • optional: 2 Tablespoons (25g) granulated sugar mixed with 1/2 teaspoon ground cinnamon

Instructions

    1. Preheat oven to 350°F (177°C).
    2. Lightly grease a 9×13-inch baking pan. Any 3- to 4-quart baking dish works.
    3. For the filling: Mix all of the filling ingredients together in a large bowl, then spread into the baking pan.
    4. Bake for 10 minutes. Remove from the oven and set aside as you prepare the topping. Keep the oven on.
    5. For the topping: Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Using a pastry cutter or 2 forks, cut in the cold butter until the mixture resembles coarse pea-sized crumbles. A pastry cutter makes this step very easy and quick! You could also pulse in a food processor. ABSOLUTELY DO NOT OVER-MIX.
    6. Pour in the buttermilk, and gently mix until evenly combined. Dough should be slightly sticky once completely combined, but if it’s too dry, add 1 more TBL of buttermilk.
    7. Assemble the cobbler: Take handfuls of dough and use your hands to gently flatten out into patties. Place dough all over the top of the warm peach filling. There’s no special trick to this—just flatten the dough in sections and cover most of the peaches.
    8. Brush the top of the biscuit dough with egg wash, then sprinkle with cinnamon-sugar, if using.
    9. Bake for 40–50 minutes, or until the biscuit topping is golden brown and peach filling is bubbling around the edges.
      • To test for doneness, stick a toothpick into the biscuit topping; if it comes out clean, it’s done.
    10. Remove cobbler from the oven, and set the pan on a cooling rack.
    11. Cool for 5 minutes before serving.
    12. Serve warm with vanilla ice cream or whipped cream.
    13. Cover and store leftovers in the refrigerator for up to 5 days.

NOTES

  • Freezing Instructions: I don’t recommend preparing this recipe ahead of time because the biscuit topping won’t rise as much if it is not immediately baked. You can, however, freeze the prepared peach filling for up to 3 months. Allow to thaw in the refrigerator, mix in 1 teaspoon of cornstarch (it will be so juicy, and this helps thicken it); then pre-bake as instructed in step 2. You can also freeze the baked cobbler for up to 3 months. Thaw overnight in the refrigerator and warm in the oven before serving.
  • Special Tools (affiliate links): Vegetable/Fruit Peeler | 9×13-inch Pan | Glass Mixing Bowl | Whisk | Pastry Cutter | Pastry Brush | Cooling Rack
  • Frozen or Canned Peaches: Fresh peaches are best for cobbler, though you can get away with unsweetened frozen peaches. If using frozen peaches, thaw, chop, and blot them dry before using. Readers have raved about this dessert using frozen, thawed peaches. Canned peaches are not ideal because they’re already too soft and mushy.
  • Buttermilk: You can make your own DIY buttermilk substitute if needed. Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough cold whole milk to the same measuring cup until it reaches 1/2 cup. (In a pinch, cold lower-fat or nondairy milks work for this soured milk, but the topping won’t taste as moist or rich.) Stir it and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
  • To Make Without Egg Wash: The egg wash helps the dessert reach that golden-brown, crisp goodness. You can skip the egg and brush with just buttermilk instead.
  • Other Fruits: Many readers have asked about mixing in blueberries, cherries, plums, pluots, nectarines, etc. You can absolutely swap fruits, or use a mix of fruits, as long as you have a total of about 10 cups (1.5–1.8kg). I particularly love equal parts blueberries and peaches here. You may also like this mixed berry cobbler.
  • Individual Cobblers: Instead of baking as one big dessert, you can make individual peach cobblers by dividing the layers and baking in several oven-safe ramekins. Bake time depends on the amount of food in each ramekin. Bake on a large baking sheet until the filling is bubbling and biscuit topping is golden brown. It’s easier to bake as a whole and simply serve in individual ramekins, though!

Find it online: https://sallysbakingaddiction.com/fresh-peach-cobbler/

Pan Brownies

Sally’s Baking Addiction

9×13-Inch Pan Brownie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews
  • Author: Sally McKenney
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 24 brownies

Developed specifically for a 9×13-inch pan, this recipe yields a large batch of chewy, fudgy, rich bakery-style brownies that are perfect for sharing.

Ingredients

  • 1 cup (16 Tbsp; 226g) unsalted butter, sliced into 16 Tbsp-size pieces
  • 4 ounces (113g) semi-sweet chocolate, coarsely chopped
  • 1 and 1/2 cups (300g) granulated sugar
  • 1/2 cup (100g) light brown sugar
  • 4 large eggs + 1 egg yolk, at room temperature
  • 2 Tablespoons (28g/30ml) vegetable oil
  • 1 Tablespoon pure vanilla extract
  • 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled)
  • 1 and 1/4 cups (105g) unsweetened Dutch-process cocoa powder
  • 1 teaspoon salt
  • 1 and 2/3 cups (300g) semi-sweet chocolate chips

Instructions

    1. Preheat the oven to 350°F (177°C) and line a 9×13-inch metal baking pan with parchment paper, leaving an overhang to lift out the finished brownies (makes cutting easier!). Set aside.
    2. In a small microwave-safe bowl or liquid measuring cup, combine the butter and chopped chocolate. Melt in 30-second increments, stirring after each, until completely melted and smooth. Set aside to slightly cool while you continue.
    1. In a large bowl using a handheld or stand mixer fitted with a whisk attachment, combine the granulated sugar, brown sugar, and eggs. Beat on medium-high speed until the sugar begins to dissolve and the mixture is pale and ribbon-y, about 4 minutes.
    2. Pour the warm melted butter/chocolate into the bowl with the sugar/egg mixture, add the oil and vanilla, and beat or whisk to combine.
    3. Using a fine mesh sieve, sift the flour, cocoa powder, and salt into the batter, then whisk or beat on low speed until combined. Fold in the chocolate chips. The batter will be very thick. Spread evenly into the prepared pan. (A small offset spatula is helpful here.)
    4. Bake for 30 minutes, then test the brownies with a toothpick. Insert the toothpick into the center of the pan. If the toothpick is completely coated in wet batter, return the brownies to the oven for 2 more minutes. If the toothpick comes out with moist crumbs clinging to it, the brownies are done. Err on the side of under-baking, as the brownies will continue to set as they cool. (A completely clean toothpick means the brownies are over-baked!)
  1. Remove from the oven and place on a cooling rack to cool completely in the pan. When cool, lift the brownies out by using the parchment overhangs and transfer to a cutting board. Use a sharp knife to cut into squares.
  2. Cover and store leftover brownies at room temperature for up to 1 week.

Notes

    1. Make-Ahead & Freezing Instructions: Brownies freeze well for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
    2. Special Tools (affiliate links): 9×13-Inch Metal Baking Pan (such as this one or this one) | Parchment Paper | Glass Mixing Bowls | Electric Mixer (Handheld or Stand) | Fine Mesh Sieve | Silicone Spatula | Offset Spatula |  Cooling Rack
    3. Chocolate: Baking chocolate is typically sold in 4-ounce (113g) bars. I suggest Ghirardelli, Baker’s, or Lindt brands; in either semi-sweet (56% cacao) or bittersweet (60% cacao).
  1. Cocoa Powder: You can use either natural or Dutch-process cocoa powder in this recipe. I strongly recommend Dutch-process (such as this brand) for a smoother chocolate flavor.
  2. Smaller Batch: Use this very similar recipe for seriously fudgy homemade brownies, which yields 16 brownies in a 9-inch square pan.

Find it online: https://sallysbakingaddiction.com/9×13-inch-pan-brownie-recipe/

Sally’s Blueberry Muffins

SEE ALL DETAILS AND PHOTOS HERE

Overview: Ingredients To Use & Why

  • Flour: This blueberry muffin recipe uses 3 cups of all-purpose flour. The batter is thick and sturdy to keep the blueberries elevated so they won’t all sink down!
  • Baking Powder & Baking Soda: A lot of leavener creates a significant rise. I previously used all baking powder, but I recently began adding a little baking soda too. In addition to leavening, the baking soda helps brown the exterior. (The recipe below includes this change!)
  • Vanilla Extract & Salt: Use both for flavor.
  • Cinnamon: Ground cinnamon is optional, but I love that extra flavor here. If you don’t like cinnamon in blueberry muffins, skip it.
  • Eggs: Eggs add moisture and bind everything together.
  • Sour Cream or Plain Yogurt: To keep the muffins extra moist, add sour cream. It also lightens up the crumb and I highly recommend it! If needed, feel free to swap with plain yogurt instead.
  • Sugar: Use granulated sugar to sweeten these muffins.
  • Oil & Butter: Oil produces a moist, tender muffin. Combine with melted butter for extra fat, moisture, and flavor.
  • Milk: Milk adds plenty of moisture and lightens up the crumb. I usually use whole milk, but buttermilk is a wonderful alternative.
  • Coarse Sprinkling Sugar: For crunchy, sparkly muffin tops, add a sprinkle of coarse sugar. I like Sugar in the Raw or you can use white sparkling sugar sprinkles, usually found with the sprinkles in the baking aisle.

Jumbo Blueberry Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 219 reviews
  • Author: Sally McKenney
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 jumbo muffins or 15 standard muffins

These are big bakery style muffins filled with extra blueberries. This recipe is written to yield 6 jumbo muffins. For standard size or mini muffins, see notes at the bottom of the recipe. Baking times differ.

Ingredients

  • 3 cups (375g) all-purpose flour (spooned & leveled)
  • 3 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/2 teaspoon salt
  • 5 Tablespoons (71g) unsalted butter, melted and slightly cooled
  • 1/3 cup (80ml) vegetable oil
  • 1 cup (200g) granulated sugar
  • 2 large eggs, at room temperature
  • 1/3 cup (80g) sour cream or yogurt, at room temperature*
  • 1 cup (240ml) milk, at room temperature*
  • 1 teaspoon pure vanilla extract
  • 1 and 1/2 cups (210g) fresh or frozen blueberries (do not thaw)
  • optional: coarse sugar for sprinkling

 

Instructions

  1. Preheat oven to 425°F (218°C). Generously grease a jumbo 6-count muffin pan with butter or nonstick spray (nonstick spray recommended) or line with muffin liners. Set aside.
  2. Whisk the flour, baking powder, baking soda, salt, and cinnamon (if using) together in a large bowl. Set aside.
  3. Whisk the melted butter, oil, sugar, and eggs together until combined. Then whisk in the sour cream, milk, and vanilla extract. Mixture will be pale yellow. Pour wet ingredients into dry ingredients and fold together with a silicone spatula or wooden spoon until completely combined. Use a whisk to rid any large lumps of flour, if needed. Avoid overmixing. The batter will be thick. Fold in the blueberries.
  4. Divide batter between each muffin cup, filling all the way to the top. Sprinkle with coarse sugar (for added crunch, recommended!). Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 25-30 minutes or until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done.
  5. Allow to cool for 10 minutes in pan before serving.
  6. Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.

Notes

  1. Special Tools (affiliate links): 6-count Jumbo Muffin Pan | Jumbo Muffin Liners | Glass Mixing Bowls | Whisk | Silicone Spatula or Wooden Spoon | White Sparkling Sugar
  2. Oil: Vegetable oil, canola oil, or melted coconut oil work best in this recipe.
  3. Sour Cream/Yogurt: I recommend full fat sour cream or full fat or low fat plain yogurt. I don’t recommend fat-free for either.
  4. Milk: I like to use buttermilk or whole milk in this recipe because either add wonderful moisture and flavor. You can use any milk, dairy or nondairy, but the lower fat milk you use, the less flavorful and moist your muffins will taste.
  5. Standard Size Muffins or Mini Muffins: For standard size muffins baked in a 12-count muffin pan, reduce baking time to about 20 total minutes: 5 initial minutes at 425°F and 15 minutes at 350°F. Yields 14-15 standard size muffins. For about 40 mini muffins, bake for 11-13 minutes at 350°F the entire time.
  6. Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Visit Sally’s site for more information.
  7. Original Recipe: This recipe was updated in 2020 since its original publish date in 2013. The muffins are now moister and softer. If you’d like the original recipe, follow above but make these changes to the ingredient list: increase baking powder to 4 teaspoons, leave out the baking soda, leave out the butter, increase oil to 1/2 cup (120ml), and leave out the sour cream.

Find it online: https://sallysbakingaddiction.com/sparkling-jumbo-blueberry-muffins-2/

Popcorn Protein Boosts

By

Published on May 4, 2026

Medically reviewed by  Simone Harounian, MS

Popcorn makes for a great snack, but a normal 3-cup serving only contains 3 grams of protein.1 If you want something more filling or you’re looking to support muscle growth, adding a protein-rich topping is one of the easiest fixes.

1. Protein Powder

Protein powder is an easy way to boost your popcorn’s nutritional content. It’s a concentrated source of protein, with around 25 grams per scoop, depending on the variety.34

Protein powder is usually added to water or milk to make shakes, but it can also be sprinkled on top of popcorn like any other dry seasoning.

There are lots of different varieties of protein powder out there—from whey protein to vegan options like soy or pea protein—so you can find one that best suits your dietary needs.5

How to add it to your popcorn: Add a tablespoon or two of your favorite protein powder to warm popcorn, using a small amount of olive oil or another healthy fat to help it stick. Choose an unflavored protein powder if you want to maintain a normal savory popcorn flavor profile. For something sweeter, pair vanilla- or chocolate-flavored protein powder with cinnamon and honey.

2. Nutritional Yeast

Nutritional yeast is an inactive form of yeast (the microorganisms used in beer-making and baking) that has a naturally savory, cheese-like flavor.6

When it comes to protein, nutritional yeast is considered “complete,” meaning it contains all of the essential amino acids—the building blocks of protein—that your body needs. One tablespoon provides about 3 grams of protein.78

There are other benefits to nutritional yeast, too. It has significant amounts of B vitamins and some minerals like iron, zinc, and magnesium. Nutritional yeast also contains beta-glucan, a type of dietary fiber linked to immune health and blood sugar benefits.9107

How to add it to your popcorn: Toss nutritional yeast over warm, lightly oiled popcorn, and try adding smoked paprika or garlic powder for even more flavor.

3. Peanut Butter Powder

Peanut butter powder is made by pressing roasted peanuts until most of the oil is removed. The powdery substance left behind, called peanut meal, is then combined with small amounts of sugar and salt to create that classic peanut butter taste.11

Peanut butter powder contains about 6 grams of protein per 2-tablespoon serving. That protein is highly digestible, meaning your body can break it down easily and absorb over 90% of it.

It also has:

  • Vitamins A, B, E, and K
  • Fewer calories and less fat than normal peanut butter
  • A non-beany aftertaste (unlike soy-based proteins)

Some peanut butter powders contain added sugar, so check the label if you’re watching your added sugar intake.11

How to add it to your popcorn: You can try mixing peanut butter powder with curry powder and salt for a savory coating, or combine it with maple syrup for something sweeter.

4. Parmesan

Parmesan is one of the highest-protein cheeses available, with around 8 grams of protein per grated ounce.14

It also provides 242 milligrams of calcium per 1-ounce serving, which is 19% of the calcium that adults need daily.1514 Parmesan also contains virtually no lactose, making it easier on the digestive system.16

How to add it to your popcorn: Grate Parmesan over warm popcorn so the cheese melts slightly. Finish with black pepper, red pepper flakes, or dried herbs like basil and oregano for a greater flavor boost.

5. Pumpkin Seeds

Pumpkin seeds, also called pepitas, are a popcorn mix-in that can provid extra crunch and a protein upgrade—a 1-ounce serving offers nearly 9 grams of protein.17

Additionally, pumpkin seeds contain healthy fats and micronutrients like magnesium, potassium, zinc, and selenium. In pumpkin seeds, you’ll also find tryptophan—this essential amino acid is used to make hormones that support mood, sleep, appetite, and more.1819

How to add it to your popcorn: For best (and crunchiest) results, sprinkle pumpkin seeds on top of popcorn just before eating. Dry-roasted, lightly salted seeds work well in both savory and sweet popcorn bowls.

6. Roasted Chickpeas

Add roasted chickpeas to your popcorn for a crunchy mix-in that makes your snack more filling. A one-third cup of cooked, salted chickpeas has 4.8 grams of protein.20 This chickpea protein has high bioavailability, meaning your body absorbs most of what you eat.21

Beyond protein, chickpeas are also a good source of fiber and essential minerals, including calcium, magnesium, zinc, and iron.21

How to add it to your popcorn: You can find pre-roasted chickpeas at most grocery stores. Otherwise, making your own is simple: Drain and dry canned chickpeas, toss them with olive oil and preferred spices, then roast in the oven until crispy. Mix them in with your popcorn.

How To Build a High-Protein Popcorn Bowl

To add more protein to your diet and spice up your snack routine, consider combining two or three protein-rich toppings or mix-ins with your popcorn. Here are three bowls worth trying:

  • Cheesy: Toss popcorn with olive oil. Add a sprinkle of nutritional yeast, unflavored protein powder, Parmesan, and a handful of pumpkin seeds.
  • Nutty and savory: Combine roasted chickpeas with peanut butter powder and a pinch of cumin or curry powder.
  • Sweet: Mix vanilla protein powder with peanut butter powder, drizzle honey over the finished bowl, and finish with a pinch of cinnamon. You could also add cacao powder for a chocolatey twist.

 

Sally’s Brioche

Here is my recipe.

Sally’s Baking Addiction . com

Ingredients You Need

You need 7 ingredients altogether. They’re the same ingredients in my soft dinner rolls, which is also a rich dough. However, brioche requires more butter, sugar, eggs… and a bit more time!

The other main difference you’ll see between this recipe for brioche compared with many of my yeast bread recipes is the temperature of the milk, eggs, and butter. We’ll get into that below, when I walk you through the steps.

  1. Flour: You need bread flour for this recipe. All-purpose flour is convenient for most, but bread flour produces the best structure here. There are no other changes to the recipe if you use all-purpose flour.
  2. Yeast: You need 2 and 1/4 teaspoons active dry yeast or instant yeast, which is 1 standard packet (7g).
  3. Sugar: Sugar feeds the yeast, increases its activity, and tenderizes the dough. Plus it gives this brioche its characteristic mildly sweet flavor.
  4. Salt: You can’t make flavorful bread without salt!
  5. Milk: For the softest brioche, use whole milk.
  6. Eggs: 3 eggs provides structure and richness.
  7. Butter: Butter promises a flavorful, soft, tender brioche. You’ll add it in later, a little at a time.

To learn how to make homemade brioche, I turned to the king. King Arthur Baking, that is; specifically, their Big Book of Bread, which is one of my favorite cookbooks for discovering the hows and whys of bread-making. The recipe you see below was adapted from the basic brioche in that book.

A Key Step: Plasticizing the Butter

Success Tips for Making Brioche

  1. Use a stand mixer: Brioche requires a really long mixing time, so I strongly recommend using a stand mixer (fitted with a dough hook) to make it. It is very difficult (and a lengthy process!) to make brioche without one.
  2. Keep things cold: The milk, eggs, and butter should all be cold when you begin. The long mixing time means the dough will gradually warm up. Keep the butter in the refrigerator until you’re ready to add it to the dough, and pound it with a rolling pin between sheets of parchment paper to make it pliable (but still cool).
  3. Give it a rest: Once the dough is kneaded and ready to rise, cover it tightly and refrigerate it for at least 12–16 hours. The buttery dough will be very soft and difficult to handle, and you need to allow the butter time to re-solidify, so the dough will be workable and easy to shape. (You can actually leave it in there for up to 48 hours, so that allows for flexibility for when you bake it.) The cold air also slows down the yeast activity and fermentation, which enhances the bread’s flavor.
  4. Use a kitchen scale: In addition to using a food scale to weigh the ingredients for the most precise measurements, it really comes in handy for dividing the dough into 6 evenly sized pieces. Simply weigh the entire ball of dough, then divide that number by 6 to determine how much each dough ball should weigh.
  5. Tent with foil: Loosely tent the loaf with aluminum foil halfway through baking. This prevents the top of the loaf from burning before the center has fully baked.
  6. Let it cool: As tempting as it is to slice into warm, freshly baked brioche, it’s best to wait. Cutting too soon can make the inside seem dense or gummy because the steam hasn’t had time to escape. This is true for most breads, including yeast bread and quick bread.

Should I use European-style butter in homemade brioche?

You can use either American or European butter in brioche. European butter has a touch more butterfat (about 82–85% compared to 80% in American), so the flavor is a little richer and creamier. That extra bit can really shine in a bread like brioche, which is already loaded with butter, eggs, and milk. That said, the difference isn’t huge. If European butter is what you have, go for it! Otherwise, American butter will bake up a perfectly soft, fluffy loaf. It’s what we used in many test loaves.

Can I bake the brioche dough into rolls?

Yes, absolutely. You can divide the dough into 12 smaller rolls, rather than 6 larger pieces. Arrange the shaped rolls in a greased 9×13-inch pan. Proceed with step 8 below. Shorten the bake time to around 25–28 minutes. You can also bake the rolls separated on a lined baking sheet; this style produces excellent hamburger and sandwich buns. See recipe Note below.

Can I braid this brioche dough?

My team and I tested this dough in a braided design in the loaf pan. The finished bread was considerably dense, due to the tight braiding technique. For the tallest, fluffiest brioche, I recommend the brioche nanterre shape instructed in the recipe below.

Homemade Brioche

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 17 reviews
  • Author: Sally McKenney
  • Prep Time: 15 hours (includes rises)
  • Cook Time: 40 minutes
  • Total Time: 15 hours, 40 minutes
  • Yield: 1 loaf; 8-10 slices

Learn how to make homemade brioche, an irresistibly rich, buttery bread with a soft, tender crumb. This recipe is a 2-day baking project, since the dough rests in the refrigerator overnight to lower its temperature, as well as develop proper flavor and texture. A stand mixer fitted with a dough hook is essential for best success. Be sure to use cold milk, eggs, and butter. Reference my Baking with Yeast Guide for answers to common yeast FAQs.

Ingredients

  • 3 and 1/4 cups (423g) bread flour (spooned & leveled), plus more as needed
  • 2 and 1/4 teaspoons (7g) active dry or instant yeast (1 standard packet)
  • 1/4 cup (50g) granulated sugar
  • 1 and 1/2 teaspoons salt
  • 1/2 cup (120ml) whole milk, cold
  • 3 large eggs, cold
  • 1/2 cup (113g; 8 Tbsp) unsalted butter, cold
  • egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk

 

Instructions

    1. Make the dough: In the bowl of a stand mixer fitted with a dough hook attachment, whisk together the flour, yeast, sugar, and salt. Add the milk and eggs, and mix on medium-low speed for 3 full minutes, until the dough comes together and forms a rough mass around the dough hook. It will be shaggy at first, but just keep mixing until it comes together. Stop the mixer and scrape down the sides of the bowl as needed.
    1. Increase the speed to medium and let the mixer run for 8–10 minutes. Do not shorten this time. The dough should wrap itself around the dough hook and be slapping the sides of the bowl. If that isn’t the case after about 8 minutes, add a little more flour, 1 Tbsp at a time, and keep mixing.
    2. Plasticize the butter: Place a sheet of parchment paper on a sturdy cutting board. Cut the cold butter into 8 equal pieces. Lay the pieces out on the parchment. Place a second sheet of parchment paper on top of the butter. Using a rolling pin, pound the butter to flatten it to about 1/16th of an inch thickness, or about 2mm. If the dough is not yet ready for the next step, transfer the butter, still between the sheets of parchment, to the refrigerator. The butter must be cold.
    3. With the mixer running on medium-low speed, add the butter, 2 pieces at a time. Use a knife or offset spatula to scrape the pieces of butter off the parchment paper and add them to the mixing bowl. Wait until the butter has completely incorporated into the dough before you add the next 2 pieces—this can take about 2 minutes. If the butter gets stuck to the side of the bowl, stop the mixer and scrape it down with a spatula. Once all 8 pieces of butter have been added, increase the speed to medium and let the mixer run for another 2 minutes (again, the dough should be slapping the sides of the bowl), until the dough is smooth, shiny, and elastic. It will be very soft.
    1. Refrigerate the dough: Grease a large bowl with butter, oil, or nonstick spray. Shape the dough into a ball and place it in the bowl, turning it to coat the dough in the butter/oil. Cover tightly and refrigerate for at least 12–16 hours, or up to 48 hours.
    2. Grease a 9×5-inch loaf pan.
    3. Shape the brioche: Remove the dough from the refrigerator and turn it out onto a lightly floured surface. Divide the dough into 6 equal pieces. A bench scraper is always helpful for cutting dough. (Tip: If you have a kitchen scale, weigh the dough, then divide that number by 6 so you know how much each piece of dough should weigh. For example, if the dough weighs 850g, aim for each piece of dough to weigh around 140–145g.) Shape each piece into a smooth ball, and place in the prepared loaf pan, staggering the dough balls in a zigzag pattern.
    4. Cover the loaf lightly and let it rise at room temperature for 1.5 to 2 hours until it’s puffy and just reaches the rim of the pan.
    5. Adjust an oven rack to a lower position and preheat the oven to 350°F (177°C).
  1. When the brioche has risen to the rim of the pan, brush the top of the loaf with egg wash. Bake for 35–40 minutes, until golden brown on top. For a more accurate test, insert an instant-read thermometer into the brioche; it’s done when the internal temperature reaches 195°F (91°C). If you notice the top browning too quickly, loosely tent the pan with aluminum foil. (I always tent aluminum foil over the loaf around the 20-minute mark.)
  2. Let the brioche cool in the pan set on a cooling rack for at least 10 minutes, then carefully flip the bread out of the pan and onto the rack to continue cooling. Cool for at least 1 hour before slicing. (The crumb sets as it cools, giving you neat, fluffy slices—but if you sneak a warm piece, just know it’ll be extra soft!)
  3. Cover leftover brioche tightly and store at room temperature for up to 5 days or in the refrigerator for up to 1 week.

Notes

    1. Make Ahead Instructions – Overnight: See step 5. The dough must rest in the refrigerator for at least 12–16 hours, or up to 48 hours.
    1. Make Ahead Instructions – Freezing: It is best to freeze the brioche dough after it has had its bulk fermentation, which is the refrigeration step (step 5). To freeze, shape the dough as indicated in step 7. Wrap each ball of dough in plastic wrap and place them all in a freezer-safe container or bag. Freeze for up to 3 months. Thaw the dough in the refrigerator overnight, then let the dough balls come to room temperature, place in the greased loaf pan, and proceed with step 8.
    2. Special Tools (affiliate links): Electric Stand Mixer | Silicone Spatula | Rolling Pin | 9×5-inch Loaf Pan
    3. Flour: I recommend using bread flour. All-purpose flour is convenient for most, but bread flour produces a chewier loaf of bread and I highly recommend it. If you can’t pick up a bag of bread flour, all-purpose is great in a pinch. The bread is still soft no matter which you use. I don’t recommend whole wheat flour because it doesn’t have the same baking properties as white flour or bread flour (the gluten levels are different). If you wish to use whole wheat flour, try my recipe for whole wheat bread instead.
    4. Yeast: You can use active dry or instant yeast in this recipe. Follow all of the same instructions. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
    5. Milk: I recommend using whole milk for the best, richest-tasting bread. Lower-fat or nondairy milks work in a pinch. Do not use nonfat milk.
  1. Doubling this recipe: For best results, I recommend making two separate batches of dough.
  2. Can I make this dough into smaller brioche rolls? Yes, absolutely. You can divide the dough into 12 smaller rolls, rather than 6 larger pieces. Arrange the shaped rolls in a greased 9×13-inch pan. Proceed with step 8. Shorten the bake time to around 25–28 minutes. You can also bake the rolls separated on a lined baking sheet; this style produces excellent hamburger and sandwich buns. Bake time is around 25 minutes.
  3. Can I braid this dough instead? My team and I tested this dough in a braided design in the loaf pan. The finished bread was considerably dense, due to the tight braiding technique. For the tallest, fluffiest brioche, I recommend the shape instructed (2 staggered rows of the dough balls in the loaf pan), which is called Brioche Nanterre.

Recipe adapted from Basic Brioche Dough in Big Book of Bread by King Arthur Baking Company

Find it online: https://sallysbakingaddiction.com/homemade-brioche/

Sally’s Buttercreme Frosting

This is a brief recipe.  See Sally’s main page for more detail.

Find it online: https://sallysbakingaddiction.com/vanilla-buttercream/

Vanilla Buttercream Frosting

4.7 from 149 reviews
  • Author: Sally McKenney
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 2.5 cups

This is my favorite vanilla buttercream. It’s the perfect vanilla frosting that’s simple, creamy and smooth and tastes unbelievable on vanilla cupcakes!

Ingredients

  • 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
  • 4 – 5 cups (480-600g) confectioners’ sugar (see note)
  • 1/4 cup (60ml) heavy cream, half-and-half, or whole milk, at room temperature
  • 2 teaspoons pure vanilla extract
  • salt, to taste

 

Instructions

  1. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add 4 and 1/2 cups confectioners’ sugar, the heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Taste. Add a pinch of salt if frosting is too sweet. I always add 1/8 teaspoon.
  2. Adjust if needed: You can control the consistency at this point—add up to 1/2 cup more confectioners’ sugar if frosting is too thin or more heavy cream if frosting is too thick (add only 1 Tablespoon at a time, beat together, then taste and add more if desired).
  3. Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed.

Notes

    1. Freezing Instructions: Freeze in an airtight container for up to 3 months. Thaw in the refrigerator overnight, then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of room temperature heavy cream, half-and-half, or milk will help thin the frosting out again, if needed.
  1. Special Tools (affiliate links): Electric Mixer (Handheld or Stand Mixer)
  2. Quantity: This recipe is enough to frost 12-16 cupcakes or a thin layer on a 9×13 inch quarter sheet cake. Follow the ratios written in this white cake for a two layer cake, or for a three layer cake use the ratios in this confetti cake.
  3. Confectioners’ Sugar: If your confectioners’ sugar is particularly lumpy, I recommend sifting it 1-2x before measuring and using.
  4. Heavy Cream: I love using heavy cream for the creamiest consistency. You can use half-and-half or whole milk instead if needed. The lower the fat, the less creamy your buttercream will be. Whichever you use, make sure it’s at room temperature. Otherwise your frosting could separate or appear grainy.
  5. Decorating Tips: Be sure to check out my post on how to use piping tips (with video tutorial!), and my recommendations for essential cake baking & decorating tools.

Oatmeal Cream Pies

These soft-baked oatmeal cream pies are a homemade take on the classic Little Debbie brand lunchbox treat we all loved growing up. Two chewy, soft-baked molasses- and cinnamon-kissed oatmeal cookies sandwich a fluffy, sweet cream filling. One bite and you’ll wonder why you ever settled for store-bought. And the best part: You don’t even need to chill the cookie dough.

I originally published this recipe in 2013.

One reader, Adrienne, commented: “I have made these cookies twice now. They are without a doubt the BEST cookies my husband and I have ever had… not just best I have made, but best we have ever eaten… Absolutely wonderful! ★★★★★”

And another reader, Kate, commented: “What a fantastic recipe!!! The oatmeal cookies on their own are easily the tastiest and best oatmeal cookies I have EVER MADE! I made my creme pies slightly smaller than the recipe called for so I had about 30 pies total. Highly recommend! ★★★★★”

They’re not an exact copycat, though. My homemade version is softer and oat-ier than the original. And I know that packaged oatmeal creme pies use raisin paste (among other additional ingredients) in the cookie dough; these do not.

Ingredients You Need & Why

  • Butter: These cookies use plenty of it both in the cookie dough and in the filling. You need a lot of butter in the cookie dough to ensure spread. The cookies should be soft and flat, and using proper room-temperature butter will help achieve that. If the butter is too soft, they’ll over-spread and become hard and crispy. Read more: room-temperature butter in baking.
  • Dark Brown Sugar & Granulated Sugar: I recommend reaching for dark brown sugar, which has a slightly higher molasses content than light brown sugar. This means more flavor. You’ll use some granulated sugar, too, to ensure the cookies spread.
  • Egg: An egg helps bind the ingredients and provides structure.
  • Vanilla, Cinnamon, & Cloves: Deliciously cozy flavor.
  • Molasses: Just a Tablespoon, for even more flavor.
  • Flour: Flour gives the cookies structure and helps soak up the moisture in the cookie dough. Note that I slightly increased the flour from the original recipe. I now use 1 and 2/3 cups (209g) instead of 1 and 1/2 cups.
  • Baking Soda: Helps the cookies puff up, then fall a bit as they cool.
  • Salt: Flavor enhancer, and to balance the sweet.
  • Quick Oats: For the ideal texture, use quick oats. They incorporate smoothly into the dough, unlike whole oats, which can make the cookies overly coarse.
  • Confectioners’ Sugar: To sweeten and thicken the filling.
  • Heavy Cream: Smooths out the filling.

Let’s address the butter in the room one more time: yes, these cookies use plenty. You need 1 and 1/4 cups (20 Tablespoons) in the cookie dough. This is 2 and 1/2 sticks. You also need 3/4 cup (12 Tbsp) in the filling, which is 1 and 1/2 sticks. These aren’t lightened-up or healthified in any way—and that’s the whole point. They’re a true treat, one worth savoring… every single soft and sticky bite.

Oats Success Tip

Again, use quick oats for the best texture.

If you only have old-fashioned whole oats, which is what I usually use in most oatmeal cookie recipes, give them a few pulses in your food processor to break them down. That’s the secret to helping these cookies spread just right and still hold their soft, chewy center.

Homemade Cream Filling

As the cookies finish cooling, you can make the cream filling. This is just like making an American-style buttercream frosting. Beat butter until smooth, and then add confectioners’ sugar, cream, vanilla, and then add salt to taste. It’s smooth, fluffy, and thick—perfect consistency to stuff inside two cookies!

homemade oatmeal cream pies with one with a bite taken out.

Homemade Oatmeal Cream Pies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 119 reviews
  • Author: Sally McKenney
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour, 30 minutes
  • Yield: 15 cookie sandwiches

These soft-baked oatmeal cream pies are a homemade take on the classic lunchbox treat we all loved growing up. Made with buttery, cinnamon-kissed oatmeal cookies and a fluffy, sweet cream filling, they’re even better than the original. And the best part: You don’t even need to chill the cookie dough.

Ingredients

    • 1 and 1/4 cups (20 Tbsp; 282g) unsalted butter, softened to room temperature
    • 1 cup (200g) packed dark brown sugar
    • 1/2 cup (100g) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 Tablespoon (15ml) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)
  • 1 and 2/3 cups (209g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 3 cups (255g) quick oats (not whole oats)

Cream Filling

    • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
    • 3 cups (360g) confectioners’ sugar
    • 3 Tablespoons (45ml) heavy cream, at room temperature
    • 1 and 1/2 teaspoons pure vanilla extract
  • salt, to taste

Instructions

    1. Preheat oven to 375°F (191°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
    2. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and creamy, about 3 minutes.  Stop and scrape down the sides of the bowl as needed. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Add the egg, vanilla, and molasses and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl and beat again as needed to combine.
    3. In a medium bowl, whisk the flour, baking soda, salt, cinnamon, cloves, and oats.
    1. With the mixer running on low speed, slowly add the dry ingredients to wet ingredients. The dough will be quite thick and very sticky, and you may have to mix it all by hand after a few seconds in the mixer.
    2. Scoop the dough, about 2 heaping Tablespoons of dough per cookie (if using a scale, make them 45g each), and arrange 3 inches apart on the baking sheets (about 6 cookies per baking sheet). Cookies will spread a bit in the oven.
    3. Bake for 10–13 minutes or until the cookies are very lightly golden around the edges. The centers will look very, very soft.
    4. Remove from the oven and allow the cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely.
    5. For the filling: In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Add the confectioners’ sugar and beat on medium speed for 1–2 minutes. Pour in heavy cream and vanilla extract. Beat on high speed for 2–3 minutes. Taste and add a pinch or two of salt, if needed. If filling is way too thick, beat in another Tablespoon of room-temperature heavy cream.
  1. Spread about 1.5 Tablespoons of cream filling on the bottom side of half of the cookies; top with remaining cookies, right side up.
  2. Cover and store leftover sandwich cookies at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

Notes

    1. Make Ahead & Freezing Instructions: You can make the cookie dough and store it, tightly covered, in the refrigerator for up to 3 days. Bring to room temperature before continuing with step 5. (Note that the cookies won’t spread as much since the oats have likely absorbed a lot of moisture.) Baked cookies, cooled but not filled/sandwiched, freeze well for up to 3 months. (For best taste and texture, filling should be fresh.) Thaw overnight in the refrigerator and bring to room temperature before continuing with step 8. Unbaked cookie dough balls freeze well for up to 3 months. Bake from frozen, adding a minute or two to the baking time. Read my tips and tricks on how to freeze cookie dough.
  1. Special Tools (affiliate links): Baking Sheets | Silicone Baking Mats or Parchment Paper | Electric Mixer (Handheld or Stand) | Glass Mixing Bowl | Whisk | Large Cookie Scoop | Cooling Rack | Small Offset Spatula
  2. Brown Sugar: I use dark brown sugar for extra flavor. If you only have light brown sugar, you can use that with no other changes to the dough.
  3. Oats: Do not use old-fashioned whole oats in this recipe; for the correct texture and to ensure enough moisture is soaked up in the cookie dough, use quick oats. If you only have whole oats, pulse them about 10 times in a food processor before using.
  4. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
  5. Cookies are adapted from myrecipes.com.

Find it online: https://sallysbakingaddiction.com/homemade-little-debbie-oatmeal-creme-pies/

Sally’s Baking Addiction – DISCLAIMER

I’ve been a home-schooled chef for over 30 years, and I’ve got to say that Sally’s is one of the best sites I have come across.  Her website says it all, only someone with a true addiction to the art of baking could be so comprehensive.

While I’ve copied many of the recipes here FOR MY OWN REFERENCE, you may use them.  There is always a link at the top of each page, and I highly encourage you to visit her site.  It is more comprehensive than mine, as mine is mainly for my own use.

Sally’s Baking Addiction

Sally also has a cookbook that is filled with WONDERFUL recipes.

Sally’s Baking 101

A New York Times Best Seller, this is the ultimate baking book from the creator of the beloved website Sally’s Baking Addiction, written for home cooks of all skill levels and packed with 101 sweet and savory, foolproof recipes plus helpful tips for best results.

Robert (Grandpa) Andrews

Thin Mint Cookies

Uses recipe from here.

From Sally’s Baking Addiction

Homemade thin mint cookies come together using my chocolate sugar cookies recipe, a splash of peppermint extract, and a divine coating of chocolate. You’ll love these copycat thin mint cookies for when you have a craving and there’s no Girl Scout Cookie box to be found.

Watch Sally’s YouTube Video

These Homemade Thin Mint Cookies Are:

  • Slightly crunchy in the centers
  • Perfectly pepperminty
  • Packed with tons of delicious chocolate
  • Dunked in a delightful mint chocolate coating
  • Easier to make than they look
  • Delicious straight out of the freezer

How to Make Homemade Thin Mint Cookies

  1. Make the chocolate sugar cookies dough.
  2. Divide the dough into 2 equal parts. Using a rolling pin, roll each to about 1/4-inch thickness on a piece of parchment. Refrigerate the dough for at least 1 hour—chilling is mandatory.
  3. Cut the cookie dough into circles. Use a 2-inch round cookie cutter. Re-roll the remaining dough and continue cutting until all is used.
  4. Bake.
  5. Let the cookies cool completely.
  6. Make the chocolate topping.
  7. Dip each cooled cookie completely into the chocolate. Use a fork to lift out and let any excess chocolate drip off. Place each cookie onto a lined baking sheet and repeat the process for the remaining cookies. Refrigerate the baking sheet to help the chocolate set.

Homemade Thin Mint Cookies

4.6 from 37 reviews
  • Author: Sally McKenney
  • Prep Time: 2 hours 15 minutes
  • Cook Time: 8 minutes
  • Total Time: 3 hours 15 minutes
  • Yield: 36 2-inch cookies

Description

Here’s exactly how to make homemade thin mint cookies using a simple from-scratch cookie dough recipe with cocoa powder, real chocolate, and peppermint. Try them cold or out of the freezer—they’re incredible!

Ingredients

  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon peppermint extract*
  • 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
  • 3/4 cup (62g) unsweetened natural cocoa powder (or dutch process)
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt

Topping

    • 14 ounces (395g) quality semi-sweet chocolate, coarsely chopped
  • 1/2 teaspoon canola or vegetable oil
  • 1/4 teaspoon peppermint extract*

Instructions

    1. Make the cookies: In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and beat on medium high speed until fluffy and light in color. Beat in the egg, vanilla extract, and peppermint extract on high speed. Scrape down the sides and bottom of the bowl as needed.
    2. Sift the flour and cocoa powder together in a medium bowl. Whisk in the baking powder and salt until combined. On low speed, slowly mix into the wet ingredients until combined.
    3. Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4″ thickness. Stack the pieces (with parchment paper between) onto a baking sheet and refrigerate for at least 1 hour. Chilling is mandatory. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper. You can chill up to 2 days.
    4. Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Remove one of the dough pieces from the refrigerator and using a 2-inch round cookie cutter, cut in circles. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.
  1. Bake for 8-10 minutes or until the edges appear set. The cookies will seem very soft in the centers. Make sure you rotate the baking sheet halfway through bake time. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before dipping in chocolate.
  2. Once the cookies are cool, begin the topping: Melt the chopped chocolate and oil together in a double boiler or (carefully!) use the microwave. For the microwave, place the chocolate and oil in a medium heat-proof bowl. Melt in 15 second increments, stirring after each increment until completely melted and smooth. Once melted, stir in the peppermint extract. Dip each cooled cookie completely into the chocolate and use a fork to lift out. Tap the fork gently on the side of the bowl to allow excess chocolate to drip off. Place cookie onto a parchment or silicone baking mat-lined baking sheet. Place the baking sheet into the refrigerator to help the chocolate set. Once set, enjoy!
  3. Cover and store leftover cookies at room temperature for up to 2-3 days or in the refrigerator for up to 1 week. The cookies taste delicious cold. I love eaten straight from the freezer!

Notes

  1. Make Ahead & Freezing Instructions: Cookies freeze well up to 3 months. Thaw overnight in the refrigerator if desired. You can chill the cookie dough for up to 2 days (step 3). You can also freeze the cookie dough before rolling for up to 3 months. Then allow to thaw overnight in the refrigerator. Then allow to come to room temperature for about 1 hour. Then roll and continue with the recipe as directed.
  2. Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | Rolling Pin | Baking Sheet | Silicone Baking Mat or Parchment Paper | Cooling Rack | Double Boiler or Glass Mixing Bowl | Round Cookie Cutters (such as Ateco Round Cookie Cutter Set, Fox Run Biscuit Cutter Set, or Ateco 2.5-Inch Round Cutter)
  3. Peppermint Extract: Avoid using mint extract; I find it more resembles the taste of spearmint toothpaste than anything else. Peppermint extract has that wonderful cool mint flavor which pairs wonderfully with chocolate.
  4. Slice ‘n’ Bake Option: I’ve been getting questions about using this recipe as a slice ‘n’ bake cookie to avoid rolling out the dough. This is doable, just keep in mind the dough is a little sticky. Roll the cookie dough into two 2-3 inch diameter logs, then chill for at least 1 hour as directed above. Slice each into 16-18 cookies, then continue with step 5.

 

Chcolate Sugar Cookie Recipe

From Sally’s Baking Addiction

Key Ingredients & Why They Matter

With only 8 ingredients in this recipe, each and every one has an important job to do:

  • All-Purpose Flour: Provides structure so the cookies hold their cut-out shapes.
  • Unsweetened Cocoa Powder: The star of the show! You can use natural or Dutch-process for slightly different flavor profiles. See the section below on this.
  • Baking Powder: Gives a slight lift without puffing too much (important for flat tops!).
  • Salt: For flavor balance.
  • Butter: Unparalleled for buttery sugar cookies. Make sure it’s properly softened to room temperature. And if you’re a baking beginner, check out my tutorial on how to cream butter and sugar.
  • Granulated Sugar: Sweetens and helps create those slightly crisp edges.
  • Egg: Binds everything together and adds richness.
  • Vanilla Extract: Enhances the chocolate flavor without overpowering it.

Success Tips for the Best Chocolate Sugar Cookies

There are a few tricks to making sure your chocolate sugar cookies hold their cookie-cutter shapes in the oven (rather than spreading into unrecognizable blobs):

  1. Roll out the dough BEFORE chilling. It’s much more effective to chill the cookie dough *after* rolling it out, just as you do when making regular sugar cookies or brown sugar cut-out cookies. Trying to roll out hard, chilled sugar cookie dough is frustrating and difficult. So, once you’ve mixed together your dough, divide it into 2 halves, and roll out each portion before chilling the rolled-out dough in the refrigerator.
  2. Another trick: Roll out the cookie dough directly on a silicone baking mat or parchment paper so you can easily transfer it to the refrigerator. If you don’t have enough room for 2 baking sheets in your refrigerator, stack the pieces of rolled-out dough on top of each other, with parchment in between.
  3. Roll evenly: Aim for about 1/4-inch thickness so they bake evenly and stay soft.
  4. My final trick: Instead of dusting your hands and work surface with flour like you usually do when handling/working with dough, use cocoa powder—an ingredient you need for the dough anyway! Flour is tasteless, so might as well use cocoa powder for extra chocolate flavor, right?

3 Cookie Icing Options

Once cooled, these cookies are your canvas! Because the cookies bake with a flat, smooth top, decorating is much easier and more professional-looking.

I have 3 cookie icing recipes, so you have several options to choose from, based on your skill level and decorating needs. Here are the basic differences:

1. Buttercream Frosting: I decorated the pictured chocolate sugar cookie hearts with cookie decorating buttercream, piped on with a Wilton 1A piping tip. Then I spread it around to flatten it out and added these sprinkles. This is a classic vanilla buttercream frosting that soft-sets on cookies after a few hours. In a nutshell:

  • Only 5 ingredients
  • Creamy + sweet
  • Great for beginners
  • Can decorate with piping tips or simply spread on cookies
  • Can be tinted any color with gel food coloring

2. Royal Icing: I have a separate post for royal icing where you can find many FAQs, make-ahead instructions, and a video tutorial. This icing is ideal for intermediate or advanced cookie decorators. In a nutshell:

  • Sturdy icing for piping sharp detail and fine designs
  • Sets on the cookie in just 1–2 hours
  • Dries firm but still soft, not a hard cement-like texture
  • Make with an electric mixer
  • Meringue powder eliminates the need for raw egg whites
  • Can be flavored with your favorite flavor extract
  • Can be tinted any color with gel food coloring
  • Decorate with piping bags (reusable or disposable) and tips

3. Easy Glaze Icing: Another option is this easy cookie icing, which I typically use on these Christmas sugar cookies. This glaze-style icing is great for beginners and much easier to make than royal icing because you don’t need an electric mixer or the perfect icing consistency for success. It isn’t as sturdy as royal icing, though, so you won’t be able to pipe concise details. It also takes a good 24 hours to dry. In a nutshell:

  • Easy to make with just a fork/whisk and bowl
  • Just 5 basic ingredients
  • Can decorate with piping tips or a squeeze bottle (good for beginners and young bakers)
  • Can color with gel food coloring
  • Sets on the cookie in 24 hours

For more decorating inspiration, here is my full tutorial (video included) on how to decorate sugar cookies.

And if you’re not into piping tips, you can just dunk the tops of the chocolate sugar cookies into icing like when making mini animal cracker cookies. A fun option if you’re baking with kids!

 

Do chocolate sugar cookies spread?

Not much! This recipe is designed to hold its shape, especially when the dough is properly chilled.

Can I make this cookie dough ahead of time?

Yes! Chill it for up to 3 days in the refrigerator.

Can I freeze chocolate sugar cookie dough?

Absolutely. Freeze for up to 3 months, then thaw in the refrigerator before rolling. See How to Freeze Cookie Dough for more info.

Cut-Out Chocolate Sugar Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 46 reviews
  • Author: Sally McKenney
  • Prep Time: 2 hours
  • Cook Time: 12 minutes
  • Total Time: 3 hours, 30 minutes (plus icing setting time)
  • Yield: 18 3-inch cookies

These are soft, thick chocolate sugar cookies with lightly crisp edges and rich cocoa flavor. This easy cut-out cookie dough rolls out smoothly, holds its shape, and bakes with a flat surface perfect for decorating with icing or buttercream. Chilling is the most important step, so don’t skip it. The number of cookies this recipe yields depends on the size of the cookie cutter you use. If you’d like to make dozens of cookies for a large crowd, double the recipe.

Ingredients

  • 3/4 cup (62g) unsweetened natural or dutch process cocoa powder, plus more as needed for rolling and work surface
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract

For Decorating

 

Instructions

    1. Make the cookies: Whisk the flour, cocoa powder, baking powder, and salt together in a medium bowl. Set aside.
    1. In a large bowl using a handheld or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
    2. Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.
    3. Roll the dough: Divide the dough into 2 equal parts. Dust 2 large pieces of parchment paper or 2 silicone baking mats with cocoa powder or flour. Place a dough half on each. With a rolling pin lightly dusted with cocoa powder or flour, roll the dough out to about 1/4-inch thickness. Use more cocoa powder/flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.
    4. Chill the dough: Lightly dust one of the rolled-out doughs with cocoa powder or flour. Place a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours and up to 2 days.
  1. Preheat oven & shape cookies: Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator. Using cookie cutters, cut the dough into shapes. Re-roll the remaining dough, using more cocoa powder or flour to lightly dust your work surface and rolling pin, and continue cutting the dough until all is used. Work quickly so the dough doesn’t become too warm or soft. If it does, stop what you’re doing and place any unused dough back in the refrigerator for 10 minutes to stiffen up again. Repeat cutting into shapes with 2nd half of dough. (Note: It doesn’t seem like a lot of dough, but you get a lot of cookies from the dough scraps you re-roll.)
  2. Bake & cool: Arrange shaped cookies on baking sheets 3 inches apart. Bake for 11-12 minutes or until edges are set. If your oven has hot spots, rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely before decorating.
  3. Make icing or buttercream: Prepare the royal icing, cookie glaze icing, or cookie decorating buttercream, and decorate the cooled cookies however you’d like. I decorated the pictured chocolate sugar cookie hearts with cookie decorating buttercream, piped on with a Wilton 1A piping tip. Then I spread it around to flatten it out, and topped with these sprinkles. This is a classic vanilla buttercream frosting that soft-sets on cookies after a few hours.
  4. Enjoy cookies right away or wait until the frosting/icing sets to serve them. Once the icing has set, these cookies are great for gifting or for sending. Plain or decorated cookies stay soft for about 5 days when covered tightly at room temperature. For longer storage, cover and refrigerate for up to 10 days.

Notes

  1. Freezing Instructions: Plain or decorated sugar cookies freeze well up to 3 months. Wait for the icing/buttercream to set completely before layering between sheets of parchment paper in a freezer-friendly container. To thaw, thaw in the refrigerator or at room temperature. You can also freeze the cookie dough for up to 3 months before rolling it out. Prepare the dough through step 3, divide in half, flatten both halves into a disk as we do with pie crust, wrap each in plastic wrap, then freeze. To thaw, thaw the disks in the refrigerator, then bring to room temperature for about 1 hour. Roll out the dough as directed in step 4, then chill in the refrigerator for 1 hour before cutting into shapes and baking.
  2. Special Tools (affiliate links): Electric Mixer (Handheld or Stand Mixer) | Baking Sheets | Silicone Baking Mat or Parchment Paper | Rolling Pin or this Adjustable Rolling Pin | Heart-Shaped Cookie Cutter | Cooling Rack | Naturally-Colored Sprinkles
  3. Room Temperature: Room temperature butter is essential. If the dough is too sticky, your butter may have been too soft. Room temperature butter is actually cool to the touch. Room temperature egg is preferred so it’s quickly and evenly mixed into the cookie dough.
  4. Icing or Buttercream: Use royal icing, cookie glaze icing, or cookie buttercream (what I used). See post above to read about the differences.
  5. Be sure to check out my top 5 cookie baking success tips AND these are my 10 must-have cookie baking tools.

Find it online: https://sallysbakingaddiction.com/chocolate-sugar-cookies/

Easy 4 Ingredient Bread

From Sally’s Baking Addiction

Homemade Artisan Bread Recipe

5 Stars4 Stars3 Stars2 Stars1 Star4.8 from 1125 reviews
  • Author: Sally McKenney
  • Prep Time: 4 hours
  • Cook Time: 25 minutes
  • Total Time: 4 hours, 25 minutes
  • Yield: 2 8-inch loaves

Even if you’ve never made homemade bread or worked with yeast before, this homemade artisan bread is for you. Watch the video tutorial below and review the recipe instructions and recipe notes prior to beginning. If you’re new to working with yeast, reference my Baking with Yeast Guide for answers to common yeast FAQs.

Ingredients

  • 3 and 1/4 cups (about 430g) bread flour (spooned & leveled), plus more for hands and pan
  • 2 teaspoons (about 6g) instant yeast
  • 2 teaspoons (about 9g) coarse salt (see note)
  • 1 and 1/2 cups (360ml) water, close to room temperature at about 70°F (21°C)
  • optional: cornmeal for dusting pan

Instructions

  1. In a large ungreased mixing bowl, whisk the flour, yeast, and salt together. Pour in the water and gently mix together with a silicone spatula or wooden spoon. The dough will seem dry and shaggy, but keep working it until all the flour is moistened. If needed, use your hands (as I do in the video tutorial below) to work the dough ingredients together. The dough will be sticky. Shape into a ball in the bowl as best you can.
  2. Keeping the dough in the bowl, cover the dough tightly with plastic wrap or aluminum foil and set on the counter at room temperature (honestly any normal room temperature is fine!). Allow to rise for 2-3 hours. The dough will just about double in size, stick to the sides of the bowl, and have a lot of air bubbles.
  3. You can continue with step 4 immediately, but for absolute best flavor and texture, I strongly recommend letting this risen dough rest in the refrigerator for at least 12 hours and up to 3 days. Place covered dough in the refrigerator for 12 hours – 3 days. I usually let it rest in the refrigerator for about 18 hours. The dough will puff up during this time, but may begin to deflate after 2 days. That’s fine and normal—nothing to worry about.
  4. Lightly dust a large nonstick baking sheet (with or without rims and make sure it’s nonstick) with flour and/or cornmeal. Turn the cold dough out onto a floured work surface. Using a sharp knife or bench scraper, cut dough in half. Some air bubbles will deflate as you work with it. Place dough halves on prepared baking sheet. Using floured hands, shape into 2 long loaves about 9×3 inches each (doesn’t have to be exact) about 3 inches apart. Loosely cover and allow to rest for 45 minutes. You will bake the dough on this prepared baking sheet.
  5. During this 45 minutes, preheat the oven to 475°F (246°C).
  6. When ready to bake, using a very sharp knife or bread lame (some even use kitchen shears), score the bread loaves with 3 slashes, about 1/2 inch deep. (“Score” = shallow cut.) If the shaped loaves flattened out during the 45 minutes, use floured hands to narrow them out along the sides again.
  7. Optional for a slightly crispier crust: After the oven is preheated and bread is scored, place a shallow metal or cast iron baking pan or skillet (I usually use a metal 9×13-inch baking pan) on the bottom oven rack. Carefully and quickly pour 3-4 cups of boiling water into it. Place the scored dough/baking pan on a higher rack and quickly shut the oven, trapping the steam inside. The steam helps create a crispier crust.
  8. Place the shaped and scored dough (on the flour/cornmeal dusted pan) in the preheated oven on the center rack. Bake for 20-25 minutes or until the crust is golden brown. Gently tap the loaves—if they sound hollow, the bread is done. For a more accurate test of doneness, the bread is done when an instant read thermometer inserted in the center reads 195°F (90°C).
  9. Remove the bread from the oven and allow to cool for at least 20 minutes before slicing and serving. Store leftovers loosely covered at room temperature for up to 5 days or in the refrigerator for up to 1 week.

Notes

    1. Make Ahead & Freezing Instructions: The dough can sit in the refrigerator for up to 3 days, so this is a wonderful recipe to begin ahead of time. You can also bake the bread, allow it to cool, and freeze for up to 3 months. Thaw at room temperature before serving. You can also freeze the dough. Complete the recipe through step 3. Wrap in plastic wrap and place in a freezer-friendly container. To bake, allow dough to thaw overnight in the refrigerator, or for 2-3 hours at room temperature. Continue with step 4 and the rest of the recipe instructions.
    1. Special Tools (affiliate links): Glass Mixing Bowls | Silicone Spatula or Wooden Spoon | Baking Sheets | 2-cup Measuring Cup | Bread Lame | Instant Read Thermometer
    2. Flour: For absolute best flavor and chewy texture, I strongly recommend using bread flour. You can use a 1:1 substitution of all-purpose flour in a pinch with no other changes to the recipe. I recommend avoiding whole wheat flour in this dough. If necessary, use half bread flour and half whole wheat flour. The bread will taste dense.
    3. Yeast: You can use instant or active dry yeast, but I highly recommend an instant (aka “rapid rise” or “quick rise” yeast). The bread will rise faster. I usually use Platinum yeast by Red Star, which is an instant yeast. 2 teaspoons is a little less than 1 standard packet. If using active dry yeast, there are no changes needed to the recipe. The rise time in step 2 may take longer.
    4. Salt: Use a coarse salt, such as coarse sea salt, in this bread. I find the flavor slightly lacking when using regular table fine salt. If you only have fine salt, reduce to 1 and 1/2 teaspoons.
  1. Water: Use cool water. 70°F (21°C) is great, but the exact temperature doesn’t matter as long as it’s not hot or warm.
  2. Round Loaf: If you want to shape the dough into a boule (round loaf) simply shape into a round ball instead of 2 loaves in step 4. Baking instructions are the same, but the loaf will take a few extra minutes in the oven. If you want to bake the boule in a dutch oven, see next note.
  3. Using a Dutch Oven: Follow this dough recipe through step 3, then follow the simple shaping/baking instructions (steps 2-5) in my Cranberry Nut No Knead Bread recipe including using the parchment paper. If your parchment paper can’t withstand heat this high, you can either lower the oven temperature and bake the bread for longer or grease the Dutch oven instead.
  4. Using a pizza stone: If you want to bake your bread loaves on a pizza stone, place pizza stone in the preheating oven. In step 8, place the shaped and scored dough on your preheated pizza stone. If the bottom of the shaped dough is pretty sticky, dust the hot pizza stone with some extra cornmeal. Bake as directed.
  5. No Nonstick Pan: If you don’t have a nonstick baking sheet, line it with parchment paper instead. Coat with a dusting of flour and/or cornmeal before placing the dough on top. Parchment paper can burn, so it’s best to check the box to see how much heat yours can tolerate. Lower your oven heat if necessary and bake the bread for longer until golden brown and when gently tapped, sound hollow.
  6. Flavor ideas: Before pouring in the water in step 1, add any of the following ingredients/combination of ingredients to the dry ingredients in the bowl: 4 cloves minced garlic + 3 Tablespoons chopped rosemary, 3 Tablespoons your favorite fresh herb (chopped), 1 cup your favorite shredded cheese, a diced jalapeño, 3/4 – 1 cup dried cranberries and/or chopped nuts, 2 teaspoons garlic powder, etc.
  7. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
  8. Recipe adapted from King Arthur Flour & Red Star Yeast, similar method originally from Jim Lahey.

Find it online: https://sallysbakingaddiction.com/homemade-artisan-bread/

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