Recipe Box

A few favorites from my kitchen, several of them tuned for baking at 5,000 feet.

Every recipe has a printable card you can download. Where a recipe comes from someone else, the credit and a link to the original are right under the title. Go visit them, they have lots more good ideas.

Breads & Breakfast

FocacciaA wet, bubbly focaccia with a wide-open crumb. Make it with sourdough starter, or with dried yeast if you don't keep a starter.SourdoughNo-starter optionHigh-Altitude Blueberry MuffinsTender, domed blueberry muffins with honey, buttermilk, and a crunchy turbinado top, calibrated for baking at altitude.5,000 ftQuickTangzhong Cinnamon RollsSoft, gooey cinnamon rolls made extra fluffy with a tangzhong. Choose the classic cinnamon dough or a pumpkin spice dough built on a pumpkin tangzhong.Tangzhong2 flavorsMake-ahead

Cookies

High-Altitude Brown Butter Cookie SystemThick, bakery-style brown butter cookies at altitude. Mix one big dry base, then split it into chocolate chip, white chocolate cranberry orange, and caramel variants.5,000 ftChill overnight3 flavors

Pies & Cheesecakes

(No-Bake) S'mores Chocolate PieA honey cinnamon cookie crust, a rich dark and milk chocolate filling, and a torched marshmallowy meringue on top.Chill 4+ hrsKitchen torchUpside-Down Cookies and Cream CheesecakeA no-bake Oreo cheesecake with a hidden hot fudge center, flipped at the table so the crunchy crust ends up on top.No-bakeMake a day aheadCrowdSmall-Batch Molten Cookie Dough CheesecakeA vegan loaf-pan cheesecake layered with edible cookie dough on a cookie dough crust. No water bath needed.VeganDairy-freeGluten-free option

Breads & Breakfast

Focaccia

Extra jiggly, extra bubbly • Sourdough or no-knead yeasted • One 9×13" pan

Sourdough adapted from Kim (@cookim_mama) · No-knead version by Emma Fontanella (recipe)

Download recipe card (PDF) Original recipe↑ All recipes

Sourdough

Sourdough focaccia • 82% hydration

Adapted from Kim (@cookim_mama)

Oven400°F, then 450°F

Bake40–50 mins, in 3 stages

Pan9×13", well oiled

Hydration82%

Timing: Start in the morning. Plan on roughly 1 hour of autolyse, 2–3 hours of folds, and 3–4 hours of proofing in the pan before baking. The proof may run longer or shorter depending on how warm your kitchen is.

Ingredients

Dough (scales up or down)

• 425g bread flour
• 25g whole wheat flour
• 370g water (82% hydration), 20g reserved
• 98g sourdough starter (25% levain)
• 1g instant yeast (optional)
• 9g salt (2%)
• 9g extra virgin olive oil (2%)

For the pan & top

• Olive oil for the pan, your hands, and drizzling
• Toppings of your choice (I use brie)
• Honey or apricot glaze, for finishing

Instructions

1. Autolyse: In the morning, mix the bread flour and whole wheat flour with the water, reserving 20g of water for step 2. Cover and rest at least 1 hour, or until your starter is ready.
2. Mix: Add the levain and combine. Add the salt, yeast, and remaining 20g of water. Once combined, add the olive oil. Slap and fold until the dough comes together. It will be very sticky but will come together over the next few steps. Return to the bowl, cover, and bulk ferment 30 mins.
3. Stretch & folds: Perform 2–3 rounds of stretch and folds, each separated by 20–30 mins.
4. Coil folds: Perform 2–3 rounds of coil folds, each separated by 20–30 mins. The dough should show signs of fermentation and be smoother now.
5. Pan & proof: Transfer the dough to a well-oiled 9×13" pan and gently stretch it to fill the pan. If it doesn't reach the corners, that's fine; it will spread as it proofs. Cover and ferment at least 3–4 hours in a warm spot.
6. Dimple: Preheat oven to 400°F (205°C). Drizzle the dough with olive oil, grease your hands, and dimple.
7. First bake: Bake at 400°F for 20 mins.
8. Top: Remove from the oven and raise the temperature to 450°F (230°C). Add your toppings (I use brie). This step may vary depending on the topping and whether it's pre-cooked (e.g., veggies).
9. Second bake: Return to the 450°F oven for 10 mins.
10. Glaze & finish: Remove the focaccia and turn the oven off. Brush or drizzle with honey or apricot glaze, then return it to the warm, cooling oven for 10–20 mins, checking often so it doesn't overbake.

Watch the hydration

How much water a focaccia dough needs depends on your flour, your kitchen, and where you live, especially at altitude. I've always needed to add more water than the recipe calls for. The dough should be very wet and loose; compare yours to the dough photos in Emma Fontanella's recipe, and if it looks stiffer, add water a little at a time while mixing.

Sourdough key: what means what

Sourdough starter

The live culture of flour, water, wild yeast, and bacteria you keep and feed. It's "ready" when bubbly and about doubled, usually 4–12 hours after feeding.

Levain

The portion of active starter that goes into this dough. Here the 98g of ready starter is the levain; the terms are used interchangeably.

Autolyse

Resting flour and water together before adding starter, salt, or yeast. Hydrates the flour and starts gluten forming, so the dough is easier to work.

Hydration & %

Baker's percentages are relative to total flour weight (450g). 82% hydration means a very wet dough, which is what makes the crumb open and bubbly.

Bulk ferment

The first rise of the whole dough, during which the folds happen and the dough builds strength and flavor.

Slap & fold

Lifting the sticky dough, slapping it onto the counter, and folding it over itself. Builds strength quickly in a wet dough.

Stretch & fold

With wet hands, stretch one side of the dough up and fold it over. Turn the bowl and repeat on all four sides; that is one round.

Coil fold

Lift the dough from the middle so the ends tuck under, turn the bowl, and repeat. Gentler than stretch and folds, so it keeps the bubbles.

Proof

The final rise in the pan, where the dough puffs up and spreads before baking.

Dimple

Pressing oiled fingertips straight down into the dough to make the classic focaccia wells.

No-Knead (No Starter)

Big bubble no-knead focaccia with dried yeast • ~84% hydration

Recipe by Emma Fontanella · Big Bubble No-Knead Focaccia

Oven400°F (200°C), fan on if you have one

Bake20–25 mins

Pan9×13", at least 2" deep

Hydration~84%

Timing: Mixing and 4 rounds of stretch & folds take about 2½ hours. For the best flavor, cold-ferment overnight (up to 48 hours), then proof about 2 hours in the pan. For same-day focaccia, skip the fridge: rest 30–40 mins, then proof at least 1 hour in the pan.

Ingredients

Dough

• 2 cups (470g) lukewarm water, 80–100°F (27–37°C), plus more as needed
• 2 tsp (11g) salt
• 1 tbsp extra virgin olive oil, plus plenty for the pan and drizzling
• 7g dried yeast (active or instant)
• 4 cups (560g) bread flour or Italian 00 flour (12% protein)

Toppings

• Rosemary
• Olives
• 2 tbsp olive oil
• Flaky sea salt

Instructions

Mix

1. In a large bowl, whisk the water, salt, olive oil, and yeast.
2. Add the flour and mix with a spoon or spatula until fully combined and no dry flour remains. Scrape down the sides, cover, and rest 30 mins.
3. Check the hydration: the dough should be very wet and sticky. If it's stiff or dry, add water a little at a time (see the note below).

Stretch & fold

4. Stretch one side of the dough up and fold it over to the opposite side. Turn the bowl a quarter and repeat 3 more times. Cover and rest 30 mins.
5. Repeat for 3 more rounds (4 in total), resting 30 mins between each.

Ferment, pan & proof

6. Cover and refrigerate overnight, or up to 48 hours. (Same day: rest 30–40 mins at room temperature instead.)
7. Coat a 9×13" pan with 3–4 tbsp olive oil (line the bottom with parchment first if it isn't nonstick). Give the dough one last gentle stretch & fold, set it in the pan, and drizzle with more oil.
8. Cover and proof about 2 hours if the dough came from the fridge, or at least 1 hour if same-day.

Dimple & bake

9. Heat the oven to 400°F (200°C), with the fan on if you have one. Drizzle the dough with more oil, oil your hands, and dimple, jiggling the dough to spread it into the pan.
10. Add the toppings, oiled so they don't burn, and bake 20–25 mins, until golden and crispy.
11. Rest at least 10–15 mins before slicing. Serve warm or cold.

Watch the hydration

How much water a focaccia dough needs depends on your flour, your kitchen, and where you live, especially at altitude. I've always needed to add more water than the recipe calls for. Emma notes that higher-protein bread flour is "thirstier" than Italian 00 flour. Compare your dough to the photos in her recipe, and if it looks stiffer, add water a little at a time.

Smaller batch & leftovers

Halve the recipe for an 8" square pan (at least 2" deep). Leftovers reheat well: about 10 mins in the oven re-crisps the outside.

High-Altitude Blueberry Muffins

Adapted for 5,000 ft elevation • Makes 12 muffins

Adapted for altitude from Benjamin Delwiche, Dessert Course

Download recipe card (PDF) Original recipe↑ All recipes

Bake temp400°F (205°C)

Bake time~20 mins (check at 15)

Portion¼ cup (#16 scoop)

Yield12 muffins

Don't overmix: Fold the dry ingredients into the wet just until combined. A few small streaks of flour are fine. Overmixing develops gluten and gives you tough, tunneled muffins.

Ingredients

Dry ingredients

• 2 cups (280g) all-purpose flour
• 1¼ tsp baking powder
• ¼ tsp baking soda
• ½ tsp table salt

Wet ingredients

• 140g (⅔ cup + 1 tbsp) granulated sugar
• ¼ cup (84g) honey
• 190g (¾ cup + 1 tbsp) buttermilk
• ½ cup (100g) vegetable oil
• 2 large eggs
• 1 tsp vanilla extract

Fold-in & topping

• 1 cup (170g) wild blueberries, fresh or frozen
• ¼ cup (50g) turbinado sugar, for topping

Instructions

1. Preheat oven to 400°F. Line a 12-cup muffin pan with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate large bowl, whisk the granulated sugar, honey, buttermilk, oil, eggs, and vanilla until well combined.
4. Add the dry ingredients to the wet. Fold gently with a spatula just until combined. A few streaks of flour are fine; do not overmix.
5. Gently fold in the blueberries. If using frozen, do not thaw them first.
6. Divide the batter evenly among the 12 cups, about ¼ cup each (#16 scoop).
7. Sprinkle the tops with turbinado sugar.
8. Bake at 400°F for about 20 minutes, checking at 15. Muffins are done when the tops are golden and a toothpick in the center comes out clean or with a few moist crumbs.
9. Cool in the pan for about 5 minutes, then transfer to a wire rack.

Tangzhong Cinnamon Rolls

One method, two doughs: classic and pumpkin • 8 large or 12 smaller rolls

Adapted from Kiley Heard's classic and pumpkin cinnamon rolls · Well Made by Kiley

Download recipe card (PDF) Original recipe↑ All recipes

Master Method

Shared method for both variants: tangzhong, shaping, baking & frosting

Oven350°F, then 375°F

Pan9×13", buttered

Yield8 large or 12 smaller

Total~3 hrs + tangzhong cooling

Make the tangzhong first: Each variant starts with a tangzhong that has to cool to room temperature before it goes into the dough. Make it an hour ahead, or the day before and refrigerate it (let it warm up before using).

Ingredients

Before baking (both variants)

• ½ cup (120ml) heavy cream, for pouring over the rolls

Cream cheese frosting (both variants)

• 8 oz (250g; 1 block) cream cheese, softened
• ¼ cup (58g) salted butter, softened
• 1¾ cups (210g) powdered sugar
• 1 tsp (4g) vanilla bean paste or extract

Instructions

Universal shape, bake & frost protocol

1. Make the dough: Follow the Classic or Pumpkin tab through the first rise and the filling.
2. Roll out: Butter a 9×13" pan. On a lightly floured surface, roll the dough to 16×15" for 8 large rolls or 24×15" for 12 smaller rolls.
3. Fill: Spread the filling evenly over the dough, leaving a very thin border.
4. Shape: Cut along the long side into 2"-wide strips. Roll each strip up from the short end into a tight coil and tuck the tail underneath. (Or roll the whole sheet into a log and slice 2" rolls with a sharp knife or unflavored floss.)
5. Proof: Arrange in the pan, cover, and proof 25–30 minutes until puffy while the oven heats to 350°F.
6. Cream: Warm the cream about 15 seconds in the microwave and pour it all over the rolls.
7. Bake: Bake at 350°F (22–24 minutes for 8 large rolls, 20–22 minutes for 12 smaller), then raise the oven to 375°F and bake 5–7 minutes more, until golden and cooked through.
8. Frost: While they bake, beat the cream cheese and butter until fluffy, then beat in the powdered sugar and vanilla. Rest the rolls 10–15 minutes, spread on the frosting while they're still warm, and serve.

What's a tangzhong?

A small portion of the recipe's flour cooked with liquid into a thick paste before it goes into the dough. Cooking lets the flour's starch absorb far more liquid than it could cold, and it holds onto that moisture through baking, so the rolls come out softer and fluffier and stay soft longer. The tangzhong's flour and liquid come out of the dough's totals, so the dough feels tackier than usual. Resist adding much extra flour.

Don't over-rise

The first rise is only 30–45 minutes, and the dough won't double. That's on purpose: a longer rise makes the rolls too airy.

Overnight

Assemble the rolls in the pan, cover tightly, and refrigerate overnight instead of the second proof. In the morning, let them come to room temperature and proof 45–60 minutes, then add the cream and bake.

Storage

Covered at room temperature for 1 day (keep frosting in the fridge separately), frosted in the fridge for 3 days, or unfrosted and frozen for up to 2 months. Reheat at 325°F for 10–15 minutes and frost fresh.

Classic

Classic cinnamon rolls with a milk tangzhong

Adapted from Kiley Heard's Perfect Classic Cinnamon Rolls, with the tangzhong from Bon Appétit's Cinnamon Rolls with Cream Cheese Frosting

Still testing: The tangzhong uses the milk Kiley blooms the yeast in, so, as in Bon Appétit's recipe, instant yeast is whisked straight into the cooled tangzhong. Expect to adjust the flour by a tablespoon or two.

Ingredients

Milk tangzhong

• ¾ cup (180ml) whole milk
• ¼ cup (31g) all-purpose flour

Dough

• ½ cup (110g) granulated sugar
• 2½ tsp (9g) instant yeast
• ½ cup (120g) Greek yogurt (any %) or sour cream, room temp
• ½ cup (113g) salted butter, very softened (almost melted)
• 2 eggs, room temp
• 1 tsp (4g) vanilla bean paste or extract
• 509g bread flour (4½ cups minus the tangzhong's ¼ cup)
• 1 tsp (6g) salt

Cinnamon filling

• ½ cup (113g) salted butter, softened (not melted)
• 1 cup (240g) light brown sugar
• 2 tbsp (12g) cinnamon
• 1 tsp (4g) vanilla bean paste or extract

Instructions

Tangzhong

1. In a medium saucepan, whisk the milk and flour until smooth. Cook over medium heat, whisking constantly, until thickened and the whisk leaves visible lines on the bottom of the pan, about 2 minutes.
2. Scrape the tangzhong into the bowl of a stand mixer and let it cool to room temperature.

Dough

3. In a separate bowl, whisk together the flour and salt.
4. Add the instant yeast, sugar, yogurt, butter, eggs, and vanilla to the tangzhong and whisk to combine. Add the flour mixture and mix with the dough hook on low for 1 minute, until barely combined, then rest 5 minutes.
5. Mix on medium 5–7 minutes (or knead by hand 5–7 minutes) until smooth, elastic, and pulling away from the bowl. Add flour 1 tbsp at a time only if it won't pull away; keep it slightly tacky.
6. Cover in a lightly greased bowl and let rise somewhere warm for 30–45 minutes only.
7. While the dough rises, mix the filling ingredients until combined.
8. Continue with the Master Method: roll, fill, shape, proof, bake, and frost.

Side-by-side test: yeast method

Still to test. This version follows Bon Appétit and whisks instant yeast straight into the cooled tangzhong, replacing Kiley's step of blooming the yeast in warm milk (her milk now goes into the tangzhong). Bake a batch of Kiley's original alongside this one and compare the rise, crumb, softness, and flavor.

Pumpkin

Pumpkin spice cinnamon rolls with a pumpkin tangzhong

Adapted from Kiley Heard's Homemade Pumpkin Cinnamon Rolls, with the pumpkin tangzhong from Justine Doiron's Pumpkin Tangzhong Cookies

Still testing: A portion of pumpkin tangzhong replaces the dough's ½ cup purée and 20g of its flour. Cooking drives off water, so scale the portion to the finished weight: use 140 × (finished weight ÷ 495) grams (the raw mix is ~425g pumpkin + 70g flour). For example, 420g finished → about 119g; 450g → about 127g. Record your finished weight and how the dough felt.

Ingredients

Pumpkin tangzhong (makes extra)

• 1 (15 oz) can pumpkin purée
• ½ cup (70g) all-purpose flour

Dough

• ¾ cup (180ml) milk of choice, warmed to 110°F (warm bath, not hot)
• ½ cup (120g) brown sugar, light or dark, divided
• 2½ tsp (11g) active dry yeast (or instant yeast)
• ~140g pumpkin tangzhong, room temp (in place of ½ cup pumpkin purée; adjust for evaporation, see above)
• ½ cup (113g) salted butter, very softened (almost melted)
• 1 egg, room temp
• 1 tsp (4g) vanilla bean paste or extract
• 520g bread flour (4½ cups minus about 2½ tbsp)
• 1 tsp (6g) salt
• 2 tsp (4g) pumpkin pie spice
• 1½ tsp (3g) cinnamon

Pumpkin spice filling

• ½ cup (113g) salted butter, softened (not melted)
• 1¼ cups (300g) light brown sugar
• ¼ cup (60g) leftover pumpkin tangzhong or plain pumpkin purée
• 1 tbsp (6g) cinnamon
• 2 tsp (4g) pumpkin pie spice
• 1 tsp (4g) vanilla bean paste or extract

Instructions

Pumpkin tangzhong

1. Add the pumpkin purée and flour to a pot over medium heat and stir into a paste. Cook, stirring constantly, 5–6 minutes, until it's a thick paste (almost like drying glue), starts to film on the bottom of the pot, and turns a shade darker.
2. Weigh the finished tangzhong (weigh the pot empty first, or scrape it all into a tared bowl). Cool completely (the fridge speeds this up), then let it come back to room temperature before using. Leftovers keep in the fridge for up to 2 weeks.

Dough

3. Stir 1 tbsp of the brown sugar into the warm milk and sprinkle the yeast over the top. Let it sit 5–7 minutes, until frothy. (With instant yeast, skip the wait.)
4. In a large bowl, whisk together the flour, salt, pumpkin pie spice, and cinnamon.
5. In a stand mixer bowl, combine the yeast mixture, the rest of the brown sugar, the pumpkin tangzhong, butter, egg, vanilla, and flour mixture. Mix with the dough hook on low for 1 minute, until barely combined, then rest 5 minutes.
6. Mix on medium 5–7 minutes (or knead by hand 7–9 minutes) until smooth, elastic, and pulling away from the bowl. Add flour 1 tbsp at a time only if it won't pull away; keep it slightly tacky.
7. Cover in a lightly greased bowl and let rise somewhere warm for 30–45 minutes only.
8. While the dough rises, mix the filling ingredients until combined. A little curdling is fine; it melts in the oven.
9. Continue with the Master Method: roll, fill, shape, proof, bake, and frost.

Cookies

High-Altitude Brown Butter Cookie System

One master dry base, three variants • Calibrated for 5,000 ft

Base recipe adapted for altitude from Kiley Heard · Well Made by Kiley

Download recipe card (PDF) Original recipe↑ All recipes

Master Base

Master modular base guide

Bake temp385°F (195°C)

Bake time11 mins

Dough ball3 oz (~85g / #12 scoop)

Chill4 hrs minimum (overnight best)

Modular prep strategy: Scale and mix a single large batch of dry ingredients (flour, baking soda, baking powder, salt). Divide the dry mix equally into bowls, then assemble each variant's customized wet base and fold-ins.

Master dry base scaling matrix

Ingredient	1 batch (15 cookies)	2 batches (30 cookies)	3 batches (45 cookies, all 3 flavors)
All-purpose flour	2¾ cups + 2 tbsp (356g)	5¾ cups (712g)	8½ cups + 2 tbsp (1,068g)
Baking soda	¾ tsp (3.75g)	1½ tsp (7.5g)	2¼ tsp (11.25g)
Baking powder	¾ tsp (3g)	1½ tsp (6g)	2¼ tsp (9g)
Fine sea salt	¼ tsp (2g)	½ tsp (4g)	¾ tsp (6g)
Total dry mix	~365g	~730g	~1,095g

Wet base & fold-ins by variant (per batch)

Ingredient	A: Chocolate Chip	B: Cranberry Orange	C: Caramel
Salted butter, browned & cooled	254g (1 cup + 2 tbsp)	254g (1 cup + 2 tbsp)	184g (13 tbsp)
Light brown sugar, packed	1 cup (240g)	1 cup (240g)	½ cup (120g)
Granulated sugar	⅓ cup (70g)	⅓ cup (70g)	¼ cup (50g)
Large eggs, room temp	2	2	2
Heavy cream, room temp	3 tbsp (45ml)	3 tbsp (45ml)	— (in the caramel paste)
Vanilla	2 tsp (8g) paste or extract	2 tsp (8g) paste	1 tbsp (15ml) extract
Flavoring	—	1 tbsp fresh orange zest	Caramel paste: ½ cup (100g) sugar, 3 tbsp (42g) butter, ¼ cup (60ml) cream
Fold-ins	1½ cups (250g) semi-sweet chips or dark chunks	1 cup (200g) white chocolate chunks + ¾ cup (95g) dried cranberries, soaked in orange juice	1 cup (170g) dark or semi-sweet chunks
Finish	Flaky sea salt	Flaky sea salt	Extra chocolate + flaky sea salt

Universal prep & baking protocol

1. Mix master dry base: Whisk scaled flour, baking soda, baking powder, and salt thoroughly in a large bowl. If making all 3 variants, divide the dry mix into 3 equal portions (~365g per bowl).
2. Brown butter protocol: Melt the specified salted butter over medium-high heat. Stir 5–8 mins as the milk solids turn deep golden amber and smell nutty. Pour into a bowl and cool 15–20 mins until warm, not hot.
3. Wet base emulsification: Whisk cooled brown butter with the specified sugars for 1 full minute. Whisk in eggs one at a time, then the liquids and flavorings, until glossy and caramel-like.
4. Combine & chill: Fold 1 dry base portion into the wet base just until combined. Fold in mix-ins. Scoop into 3 oz (~85g) balls. Cover tightly and chill at least 4 hours (overnight recommended).
5. Bake at 385°F: Preheat oven to 385°F (195°C). Space chilled balls 2–3 inches apart on parchment-lined sheets. Bake 10–12 mins (aim for 11). Pull when edges are set and golden but centers look slightly underdone. Top immediately with extra mix-ins and flaky salt. Cool 5 mins on the pan.

High-altitude chemistry

All three recipes use the elevated flour mass (356g/batch) and reduced leaveners (¾ tsp soda and powder) to hold structure without collapsing or spreading thin at 5,000 ft. The 385°F oven sets the edges quickly, before faster evaporation at altitude causes spread, and fully chilled fat does the rest.

A: Chocolate Chip

Variant A: Original brown butter chocolate chip • 15–16 cookies

Adapted from Kiley Heard's brown butter chocolate chip cookies

Dry base needed: 1 portion (~365g) from the master mix

Ingredients

Wet base & fold-ins

• 254g (1 cup + 2 tbsp) salted butter, browned & cooled (yields ~213g)
• 1 cup (240g) light brown sugar, packed
• ⅓ cup (70g) granulated sugar
• 2 large eggs, room temp
• 3 tbsp (45ml) heavy cream, room temp
• 2 tsp (8g) vanilla bean paste or extract
• 1½ cups (250g) semi-sweet chocolate chips or dark chunks
• Flaky sea salt for finishing

Instructions

1. Brown the butter over medium-high heat until dark amber and nutty (5–8 mins). Cool 15–20 mins.
2. Whisk cooled brown butter, brown sugar, and granulated sugar for 1 minute until well combined.
3. Add eggs one at a time, then whisk in heavy cream and vanilla paste until thick and glossy.
4. Fold in 1 dry base portion (~365g) until just combined, then fold in chocolate.
5. Scoop into 3 oz balls and chill at least 4 hours (overnight best). Bake at 385°F for 11 mins. Top with flaky salt and cool 5 mins on the pan.

B: Cranberry Orange

Variant B: White chocolate cranberry orange • 15–16 cookies

My variation on the base recipe, developed with help from Gemini

Dry base needed: 1 portion (~365g) from the master mix

Ingredients

Wet base & fold-ins

• 254g (1 cup + 2 tbsp) salted butter, browned & cooled (yields ~213g)
• 1 cup (240g) light brown sugar, packed
• ⅓ cup (70g) granulated sugar
• 2 large eggs, room temp
• 3 tbsp (45ml) heavy cream, room temp
• 2 tsp (8g) vanilla paste + 1 tbsp fresh orange zest
• 1 cup (200g) white chocolate chunks
• ¾ cup (95g) dried cranberries (soaked & dried)
• 1–2 navel oranges, juiced, for soaking
• Flaky sea salt for finishing

Instructions

1. Warm the orange juice 30 seconds in the microwave. Soak cranberries 15–20 mins, then strain and pat completely dry on paper towels.
2. While the cranberries soak, brown the butter until golden amber (5–8 mins). Cool 15–20 mins.
3. Whisk brown butter with both sugars. Add eggs, heavy cream, vanilla, and orange zest until emulsified.
4. Fold in 1 dry base portion (~365g), then the white chocolate and dried cranberries.
5. Portion into 3 oz balls, chill at least 4 hours (overnight best), and bake at 385°F for 11 mins. Top with flaky salt.

C: Caramel

Variant C: Caramel-infused chocolate chip (direct caramel base) • 15–16 cookies

Inspired by Alix Traeger's salted caramel cookies

Dry base needed: 1 portion (~365g) from the master mix

Ingredients

Homemade caramel paste

• ½ cup (100g) granulated sugar
• 3 tbsp (42g) salted butter
• ¼ cup (60ml) heavy cream

Wet base & mix-ins

• 184g (13 tbsp) salted butter, browned & cooled (yields ~150g; reduced to offset caramel butter)
• ½ cup (120g) light brown sugar, packed
• ¼ cup (50g) granulated sugar
• 2 large eggs, room temp
• 1 tbsp (15ml) vanilla extract
• 1 cup (170g) dark or semi-sweet chocolate chunks
• Flaky sea salt for finishing

Instructions

1. Make caramel paste: Melt ½ cup sugar in a saucepan over medium heat until golden amber. Carefully stir in 3 tbsp butter until melted, then slowly pour in ¼ cup heavy cream while stirring. Pour into a glass bowl and cool completely (20+ mins) until it thickens into a soft paste.
2. Brown butter: Brown 184g salted butter for 5–8 mins until golden amber and nutty. Cool 15–20 mins.
3. Emulsify wet base: Whisk cooled brown butter, cooled caramel paste, brown sugar, and granulated sugar until cohesive and glossy. Whisk in eggs and vanilla until silky.
4. Combine & chill: Fold in 1 dry base portion (~365g), then the chocolate chunks. Scoop into 3 oz balls and chill 8+ hours (overnight is mandatory for this variant).
5. Bake: Preheat oven to 385°F. Space balls 2–3 inches apart on parchment. Bake 11 mins. Top immediately with extra chocolate chunks and flaky sea salt. Cool 5 mins on the pan.

Critical caramel science note

This variant adds liquid caramel to the wet base, so the dough fat is trimmed (184g butter instead of 254g) and the sugars are reduced. Chilling 8+ hours is required so the caramel's sugars and fats solidify fully, keeping the cookies thick at 385°F.

Pies & Cheesecakes

(No-Bake) S’mores Chocolate Pie

Graham-style crust • Silky chocolate pudding • Toasted meringue

Recipe from A Bright Moment Co. · abrightmoment.com

Download recipe card (PDF) Original recipe↑ All recipes

Prep20 mins

Cook10 mins

Chill4 hrs to overnight

Pan8" or 9" pie dish

"No-bake": The filling is cooked on the stove and never goes in the oven. Only the crust gets a quick 10-minute bake.

Ingredients

Crust

• 8 oz Simple Mills Honey Cinnamon Sweet Thins (about 2 boxes)
• 6 tbsp melted butter

Chocolate filling

• ½ cup granulated sugar
• ¼ cup cornstarch
• ¼ cup unsweetened cocoa powder
• ¼ tsp fine sea salt
• 2 cups whole milk
• 1 cup heavy cream
• 3 oz dark chocolate, chopped
• 3 oz milk chocolate, chopped
• 2 tbsp unsalted butter, softened
• 2 tsp espresso powder (optional)
• 2 tsp vanilla extract

Meringue

• 4 large egg whites, room temp
• 1 cup granulated sugar
• ⅛ tsp fine sea salt
• 1 tsp vanilla bean paste

Instructions

Crust

1. Heat the oven to 350°F and butter an 8" or 9" pie dish.
2. Pulse the Sweet Thins to fine crumbs in a food processor, then pulse in the melted butter. Press evenly over the bottom and up the sides of the dish.
3. Bake on the middle rack 8–10 minutes, until golden. Cool at least 10 minutes.

Chocolate filling

4. In a heavy-bottomed saucepan, whisk the sugar, cornstarch, cocoa, and salt. Whisk in ½ cup of the milk until mostly smooth.
5. Set over medium heat and gradually whisk in the rest of the milk and the cream. Keep whisking 8–10 minutes, until it thickens and small bubbles appear.
6. Off the heat, stir in the butter, both chocolates, vanilla, and espresso powder (if using) until smooth.
7. Pour into the crust and smooth the top. Cover and refrigerate at least 4 hours or overnight.

Meringue

8. Bring a few inches of water to a boil in a saucepan. In a bowl wider than the pan, combine the egg whites, sugar, and salt. Set it over the water and whisk constantly until the sugar fully dissolves and the mix looks like simple syrup.
9. Move it straight to a stand mixer with the whisk and beat to stiff peaks, 8–10 minutes. Fold in the vanilla bean paste.
10. Spoon over the chilled pie and toast with a kitchen torch. Garnish with orange zest and chocolate curls, if you like.

Upside-Down Cookies and Cream Cheesecake

No-bake • Hot fudge center • Oreo crust on top • 14–16 servings

Recipe by Kiley Heard · Well Made by Kiley

Download recipe card (PDF) Original recipe↑ All recipes

Prep1 hr

Chill6 hrs to overnight

Pan9" springform

Serves14–16

Fudge must be cold: Let the hot fudge cool completely (thick but still runny) before it goes into the cheesecake, or it will melt the filling.

Ingredients

Hot fudge sauce (or store-bought)

• ¼ cup (58g) salted butter
• ⅔ cup (135g) semi-sweet chocolate chips
• 1 cup (240ml) half-and-half or heavy cream
• ¾ cup (165g) granulated sugar
• 6 tbsp (36g) unsweetened cocoa powder
• ¼ tsp (1g) salt
• 2 tbsp (27g) vanilla extract

Oreo crust

• 4 cups (580g) crushed Oreos, with filling (or any chocolate sandwich cookie)
• ¾ cup (170g) salted butter, melted

Cookies and cream filling

• 1½ cups (360ml) heavy cream, cold
• 24 oz (3 blocks; 678g) cream cheese, room temp
• ¾ cup (90g) powdered sugar
• ½ cup (120g) sour cream or Greek yogurt
• 1 tsp (4g) vanilla bean paste or extract
• Pinch of salt
• 18 Oreos with filling, crushed (~205g)

Whipped cream (optional, for serving)

• 1½ cups (360ml) heavy cream, cold
• ⅓ cup (40g) powdered sugar
• 1 tsp (4g) vanilla bean paste or extract

Instructions

Hot fudge

1. Grease a 9" springform pan and line the bottom with a parchment circle.
2. In a saucepan over medium-low heat, melt the butter and chocolate chips, stirring often. Slowly whisk in the half-and-half, then the sugar, cocoa, and salt.
3. Cook about 5 minutes, until it just reaches a gentle boil, then simmer on low 2–3 minutes, stirring, until slightly thickened. Off the heat, stir in the vanilla.
4. Transfer to a bowl, cover tightly with plastic wrap so no skin forms, and chill until completely cool.

Crust

5. Stir the crushed Oreos and melted butter together until they look like wet sand.
6. Press firmly and evenly over the bottom and all the way up the sides of the pan (the bottom of a measuring cup helps). Freeze 15–20 minutes.

Filling

7. Whip the cold cream to stiff peaks, about 5 minutes. Set aside.
8. Beat the cream cheese until smooth. Beat in the powdered sugar for a minute, then the sour cream, vanilla, and salt for another minute.
9. Gently fold in the whipped cream without deflating it, then fold in the crushed Oreos.

Assemble & chill

10. Spread about ⅔ of the filling over the crust, then push it out and up the sides to make a well in the center.
11. Pour the cooled fudge into the well and spread to fill it.
12. Cover with the rest of the filling, level with the rim of the pan. Cover and refrigerate at least 6 hours or overnight.

Serve

13. For the whipped cream, beat the cold cream on medium until frothy, then on high 3–4 minutes until thickening. Add the powdered sugar and vanilla and beat to stiff peaks.
14. Set a round serving plate upside down on the pan, invert quickly, and release the springform. Smash into the crust and serve with whipped cream and crushed Oreos.

Small-Batch Molten Cookie Dough Cheesecake

No eggs, no dairy • 9×5" loaf pan • Serves 6

Recipe by Britt Berlin · The Banana Diaries

Download recipe card (PDF) Original recipe↑ All recipes

Oven400°F, then broil

Bake26 mins

Chill4 hrs to overnight

Pan9×5" loaf, parchment-lined

Heat-treat the flour: The cookie dough is eaten raw, so use heat-treated flour. For gluten-free, use a 1:1 baking flour (Britt likes King Arthur Measure for Measure).

Ingredients

Cookie dough crust & dough balls

• 1 cup (125g) heat-treated all-purpose flour or GF 1:1 flour, sifted, spooned & leveled
• 6 tbsp (85g) unsalted vegan butter, melted and cooled
• ¼ cup (50g) organic granulated sugar
• ⅓ cup (75g) light brown sugar
• 3 tbsp (45g) dairy-free yogurt or unsweetened applesauce, room temp
• 2 tsp vanilla extract
• ¼ tsp sea salt
• ½ cup (85g) mini vegan chocolate chips

Vanilla chocolate chip cheesecake

• 16 oz (450g) vegan cream cheese, room temp
• ¼ cup (60g) dairy-free yogurt, room temp
• ½ cup (120ml) vegan heavy cream, room temp
• ¾ cup (150g) organic granulated sugar
• 5 tbsp (60g) cornstarch or arrowroot starch
• 1 tbsp (12g) flour
• ½ cup mini vegan chocolate chips

Toppings

• ½ batch vegan chocolate ganache (Britt's is on her site)
• ½ batch extra cookie dough, made with heat-treated flour

Instructions

1. Heat the oven to 400°F and line a 9×5" loaf pan with parchment. (A narrower pan will need a longer bake.)
2. Cookie dough: Whisk the melted vegan butter, both sugars, yogurt, vanilla, and salt. Switch to a spatula and fold in the flour just until combined, then the chocolate chips. Press a third of the dough into the pan and chill it.
3. Dough balls: Roll the rest of the dough into teaspoon-size balls on a lined plate and chill. (If the dough is too soft, chill it 5 minutes first.)
4. Cheesecake batter: Blend everything except the chocolate chips in a food processor (or with a hand mixer) until smooth, then fold in the chips.
5. Assemble: Spread a third of the batter over the crust. Scatter half the dough balls over it, add the second third of batter, press in the remaining dough balls, and top with the last of the batter.
6. Bake: 24 minutes, then switch to broil for 1–2 minutes, until the top just starts to char.
7. Chill: Cool 20–30 minutes, then cover and refrigerate at least 4 hours or overnight.
8. Serve: Top with ganache and extra cookie dough, then slice. Leftovers keep in an airtight container in the fridge for up to 5 days.