• Stove Top Method: Place eggs in a medium saucepan. Fill water to the top of the eggs, add one tablespoon salt, and place lid on pan. Turn burner to high and when it starts to boil, turn burner off, leave pan on burner, and set timer for 11 minutes. Remove pan from heat and place eggs in an ice bath until cooled.
• Instant Pot Method: Place eggs on an egg trivet in instant pot. Pour about one cup of water into the pot. Attach lid and close vent. Set to pressure cook for two minutes, and then do a natural release for 10 minutes. Open vent, and then remove lid. Place eggs in an ice bath until cooled.
• Gently slice eggs in half (lengthwise) and remove yolk. Set whites aside.

  12 large eggs
• Mix egg yolks, mayonnaise, mustard, vinegar, sugar, salt and pepper until creamy. Pour mixture in bag with piping tip.

  1/2 cup mayonnaise, 1 Tablespoon yellow mustard, 1 Tablespoon apple cider vinegar, 2 teaspoons granulated sugar, kosher salt and freshly ground black pepper
• Arrange egg whites on plate. Using piping tool, add the yolk mixture into the whites, and sprinkle with smoked paprika. Refrigerate until serving.

  a sprinkle of smoked paprika

• Activate the yeast. In the bowl of a stand mixer, combine yeast, sugar, and warm milk. Be careful to use WARM milk (about 105-110 degrees F). After about 15 minutes, the yeast should be bubbly and you can proceed.

  1 Tablespoon active dry yeast, 1/4 cup granulated sugar (50 grams), 1 ¼ cup warm 2% milk (225 grams)
• Add butter and egg. Then add the melted butter and the whisked egg, and mix with a spatula to combine.

  1/4 cup unsalted butter, 1 large egg
• Add salt and flour. Then attach the dough hook to the mixer and add the kosher salt and three cups of all-purpose flour. Start the mixer on low speed, and occasionally scrape the sides of the bowl with a spatula. Continue adding flour until you get your desired consistency. 

  3 ½ cups all-purpose flour (420 grams), 1 teaspoon kosher salt
• Let rise. Use your hands to pull dough from the mixer and transfer to a large bowl prepped with oil. Form dough into a ball with smooth side up. Do this by punching down in the center of the dough and pulling the edges inward. Cover with a clean dish towel and place in a warm corner of your kitchen to rise, about one hour. This is the first rise.
• Add fillings to the dough. Pat the dough into a large rectangle (should measure at about 20×14 inches. Spread the softened butter on the dough. Then sprinkle evenly with brown sugar and cinnamon.

  1/4 cup unsalted butter, 1/2 cup brown sugar (110 grams), 2 Tablespoons ground cinnamon
• Slice dough. Use a pizza cutter to slice the dough into two-inch slices.
• Roll the dough. Use your hands to roll the dough up, starting with one slice and then continuing with others. After a few rounds of this, place in the middle of a prepared 10-inch cast iron skillet. Then continue wrapping slices of the dough around the middle, starting one where you previously left off. until all pieces are used.
• Let rise. Let the dough rise again for about 40-45 minutes, or until it rises substantially (doesn’t need to double in size). This is the second rise.
• Bake. Preheat your oven to 350 degrees F. Place pan in the oven and bake for 30 minutes, or until golden brown and cooked to your liking (we like ours a little gooey). If the roll browns too quickly, you can tent it foil during the last 10 minutes or so.
• Cool. Let roll sit for ten minutes and then carefully remove to a board or tray.
• Make icing. Melt butter in medium bowl. Add the vanilla extract, the half and half, and the powdered sugar and mix ingredients well. Adjust icing as needed.

  1 ½ Tablespoons unsalted butter, 1 teaspoon vanilla extract, 3 Tablespoons half and half, 1 ¾ cups powdered sugar (210 grams)
• Add icing. Spread the icing on the slightly warm cinnamon roll, allowing it to seep into all the cracks and crevices of the roll.
• Serve. Use a sharp knife to slice the large cinnamon roll into wedges.

• Cook the bacon. Cook some bacon according to your favorite method. I like to bake mine in the oven.

  6 strips bacon
• Cook the sausage. In a skillet, brown the sausage until full cooked. Spoon into a colander to strain.

  1 pound sausage
• Sauté the veggies. Using the same skillet, add the chopped onion, peppers, sliced mushrooms along with a little olive oil. Sauté until slightly softened and then add the spinach and garlic. Cook for another minutes or so.

  1 Tablespoon olive oil, 1/2 large onion, 1 medium red bell pepper, 1 medium jalapeno, 1 cup sliced mushrooms, 1 1/2 cups spinach leaves, 2 cloves garlic, salt and pepper
• Make the egg mixture. To a mixing bowl, add the eggs, milk, ground mustard, salt, and pepper. Whip until very well mixed.

  12 large eggs, 1 cup 2% milk, 1 teaspoon dry mustard powder, kosher salt and freshly ground black pepper
• Prep bread. Butter one side of the bread. You can remove crusts if desired.

  7 slices old bread, 2-3 Tablespoons butter
• Assemble. Place the bread in the casserole dish, butter side down. Add the sausage and bacon, then the sautéed veggies, the egg mixture, and top with shredded cheese.

  1-2 cups shredded cheddar cheese
• Refrigerate. Cover casserole with Saran Wrap and place in the refrigerator overnight. You can also make this immediately if not prepping ahead.
• Bake. Bake uncovered in a preheated 375-degree oven for approximately 40-45 minutes, or until eggs are set in the center. Add aluminum foil at the end of baking if casserole is getting too dark on top.

• Mix the flour and butter. In the bowl of a stand mixer, combine the all-purpose flour, three cups of bread flour, kosher salt, and the softened butter. Attach the dough hook and start the mixer on low speed. Let it run for a minute or two.

  2/3 cup all-purpose flour (80 grams), 3 cups bread flour (390 grams) 2 teaspoons kosher salt, 6 Tablespoons unsalted butter
• Activate yeast. In a large measuring cup, combine the yeast, sugar, and warm milk (heated to 105-110 degrees F). Use a spatula to stir it around. Let the yeast mixture sit for about 15 minutes or until it gets foamy and bubbly on top.

  Add the egg and mix well.

  4 teaspoons active dry yeast (12 grams), 1/4 cup granulated sugar (50 grams), 1 ¾ cup 2% milk (394 grams), 1 large egg
• Finish the dough. Pour the yeast mixture into the stand mixer and start the mixer on low speed. Let it run until the flour absorbs, using a silicone spatula to occasionally scrape down the sides of the bowl.

  Add the remaining bread flour or as much is needed to achieve your desired consistency and let the mixer run on medium speed for a couple of extra minutes. Test the dough with your finger to make sure it’s slightly sticky but firm.

  1 cup bread flour (130 grams)
• Transfer dough. Transfer the soft dough to a medium greased bowl. Form it into a smooth ball by punching it down in the center and pulling the sides inward. Place the dough smooth side up in the bowl.
• Let dough rest. (FIRST RISE) Place a clean towel (or plastic wrap) on the top of the bowl and set it in a warm place in your kitchen. Let the dough double in size – approximately 45 minutes to one hour.
• Form rolls. Spread a bit of oil on a baking mat or cutting board and use it to divide the dough into 24 equal portions. Use your hands to form each portion into a small ball and add to a greased sheet pan (I use a USA half sheet pan measuring 17. 25 x 12. 25 x 1. Press down slightly, cover with towel, and set pan in a warm corner of your kitchen to rise, about 45 minutes to an hour. (SECOND RISE)

  NOTE: I normally use a digital scale to get equal-sized rolls. For this batch, each one was approximately 48 grams but that could change slightly.
• Make cream cheese filling. Add cream cheese ingredients – the softened cream cheese, egg yolk, vanilla extract, and powdered sugar – to a mixing bowl. Use a hand mixer to beat until ingredients are well combined. Place in the refrigerator until ready to use.

  10 oz. cream cheese, 1 large egg yolk, 2 teaspoons vanilla extract, 1/4 cup powdered sugar
• Add filling to rolls. Use the handle of a wooden spoon to press down the center of each roll, forming a large well. Then carefully add a spoonful of preserves topped with a spoonful of cream cheese filling to each well. Brush egg wash on rolls (optional) and let rest while preheating oven to 350 degrees.

  1 cup preserves, egg wash
• Bake rolls. Bake rolls in preheated 350-degree oven for 17-20 minutes, or until golden. brown on top. Set pan on counter to cool.
• Make icing. Combine melted butter, powdered sugar, vanilla, and 2-3 tablespoons of milk. Use a spoon to stir and then additional milk as needed to get a consistency that works for drizzling.

  1 Tablespoon unsalted butter, 1 ¼ cup powdered sugar, 2 teaspoons vanilla extract, 3 Tablespoons milk
• Add icing. Drizzle icing over top the kolaches. I normally add icing to a small bag, snip off the end, and drizzle in a thin stream. Serve and enjoy!

For the dough:

• Activate the yeast. In a large standing mixer, combine yeast, sugar, and warm milk. Be careful to use WARM milk (105 -110 degrees F), not hot. Mix and let sit for about 15 minutes to get the yeast working. You should see little bubbles in the yeast mixture.

  4 teaspoons active dry yeast (12 grams), 1/3 cup granulated sugar (66 grams), 2 cups whole milk (480 grams)
• Add remaining ingredients. Add the oil and stir with a spatula. Attach the dough hook to the mixer and add the salt and half of the flour. Start the mixer and let the flour absorb. 

  Gradually add more flour, a little bit at a time until the dough is less sticky and pulls away from the side of the bowl. You want the bread dough to be slightly sticky, but not too much. When you touch the dough, it should bounce back slightly. Be sure to leave the mixer on for several minutes after you get the right consistency.

  1/3 cup canola oil (72 grams), 2 teaspoons kosher salt (8-10 grams), 5 – 5¼ cups all-purpose flour (about 620 grams)
• Add dough to a bowl. Grease a large bowl with canola oil. Add dough to the greased bowl, making sure you smooth it into a ball, by punching it down – starting in the center of the dough. Place the dough ball with the smooth side up and cover it with a clean kitchen towel (or some plastic wrap). Place the bowl in a warm place in your kitchen and let the dough double in size. This is the first rise.
• Make goo. In a small saucepan, combine the brown sugar, butter, and syrup. Bring to a boil and remove from heat. Pour a thin layer of goo into the bottom of two greased pans. Add pecans if you wish.

  NOTE: I used two 8×8 pans but round pans would work great too.

  1 cup brown sugar (220 grams), 1/3 cup unsalted butter (76 grams), 3 Tablespoons white corn syrup (60 grams), chopped pecans
• Add filling. Transfer dough to a floured work surface and use a sharp knife to split the soft dough into two sections. Press one section into a rectangle and use your hands to spread three tablespoons of softened butter on the top of the dough. Then sprinkle 1/3 cup of brown sugar and one tablespoon of cinnamon all over the dough.

  6 Tablespoons unsalted butter (84 grams), 2/3 cup brown sugar (145 grams), 2 Tablespoons cinnamon (16 grams)
• Cut dough. Gently roll dough up into a long log, starting on the long end. Using a serrated edge knife, cut the dough log into about 1.5 – inch slices. Place sections into pans with goo, and press down slightly, so that the cinnamon sugar is visible on top.
• Let dough rise again. Cover the pans with a clean dishtowel, and let rise again until the dough is almost doubled. (This is the second rise.) This dough rises fast in Texas but it may take longer where you live.
• Bake. Bake rolls in a preheated 350-degree oven for about 25 minutes, or until the rolls are a beautiful golden brown on top.
• Let caramel goo set up. Place pans on the counter and set the timer for 5 minutes. This allows the goo to set up. If you remove rolls too early, the caramel goo will ooze off onto your counter.

  After 5 minutes (NO MORE or the goo will stick), flip the pans over onto cooling racks. Remove rolls and let cool.

• Prep oven. Arrange oven rack to lower third of the oven. Preheat to 325 degrees F.
• Prep beef. Meanwhile, trim excess fat from the beef roast and cut into 2-inch cubes. Pat dry with paper towel and then add seasonings (onion powder, garlic powder, kosher salt, freshly ground black pepper) and flour on all sides of the beef.

  2 pounds chuck roast, 1 teaspoon each garlic powder, onion powder, and dried thyme, kosher salt and freshly ground black pepper, 2-3 Tablespoons all-purpose flour
• Brown beef. Heat a Dutch Oven to medium-high heat and then add avocado oil. Use a large stockpot to sear about half the beef at a time, using a tongs to flip to all sides. You are not cooking the beef completely, just browning the outsides. Transfer beef to a clean plate and repeat with remaining beef.

  2 Tablespoons avocado oil
• Deglaze pot. Pour the beef broth, Worcestershire sauce, and tomato paste into the pot and use a spatula to scrape up the brown bits from the bottom of the pan, stirring constantly.

  1 cup lower-sodium beef broth, 2 Tablespoons Worcestershire sauce, 2 Tablespoons tomato paste
• Add remaining ingredients. Then add the seared beef back to the pot, two cups of red wine, chopped onions, and bay leaves.

  2 cups red wine, 1 large onion, 3 bay leaves
• Transfer pot to the oven. Place a lid on the braiser (or Dutch Oven) and transfer pot to the preheated oven. Cook for approximately three hours or until beef is fall-apart tender. If beef isn’t super tender, place pot back in the oven and continue to cook.
• Serve. Serve beef over garlic mashed potatoes and your choice of sides.

  garlic mashed potatoes

• Prep. Preheat oven to 350-degrees F. Prepare a springform pan with baking spray.

  baking spray
• Prep Oreo crust. Use a large food processor to pulse Oreo cookies to coarse crumbs. Add melted butter and pulse again until well combined. Press Oreo mixture into the prepared pan using a measuring cup to press evenly to all sides of the pan.

  13.3 oz. Oreo cookies, 5 Tablespoons unsalted butter
• Bake crust. Bake crust in preheated oven for about 10 minutes. Then remove pan to cool slightly.
• Make brownie batter. Add chopped chocolate and butter to a pan and heat on low until chocolate is melted. Pour into a mixing bowl and add both sugars, eggs, and vanilla extract – and whisk until combined. Then add the flour, cocoa powder, and salt – and mix again. Pour brownie batter into the pan, smoothing carefully to all sides of the baked Oreo crust.

  1/3 cup unsalted butter, 2 oz semisweet chocolate, 1/4 cup granulated sugar, 1/4 cup light brown sugar, 1 large egg, 1 large egg yolk, 1 teaspoon vanilla extract, 6 Tablespoons all-purpose flour, 2 Tablespoons unsweetened cocoa powder, 1/2 teaspoon kosher salt
• Bake again. Place pan back in the oven and bake until a toothpick inserted into the center comes out with just a few crumbs, approximately 15 minutes. Let cool completely.
• Make pudding. In a separate bowl, combine the cold milk with the packaged instant pudding. Use a hand mixer to combine and then refrigerate until it thickens, about 10 minutes. Pour chocolate pudding on top of the cooled brownie layer and refrigerate.

  3.9 oz Jello instant chocolate pudding mix, 2 cups whole milk
• Make whipped topping. In a clean bowl, combine the cold heavy cream, powdered sugar, and vanilla extract. Use a hand mixer to beat on medium-high speed until soft peaks form. Stop whipping once it’s fluffy and holds its shape — over-whipping can turn it into butter!

  1 ½ cups cold heavy whipping cream, 1/4 cup powdered sugar, 1 teaspoon vanilla extract
• Add topping and garnishes. Shortly before serving, add the whipped topping to the top of the pudding layer, gently spreading to all sides of the pan. Then add garnishes – shaved chocolate and/or Oreo crumbs.

  chocolate curls, Oreo crumbs
• Serve. Unclip the latch on the side of the springform pan to loosen it. Gently lift the outer ring straight up and away from the dessert. Place pie on a pie plate and use a sharp knife to slice!

• Prep. Arrange oven rack to lower third of the oven. Preheat to 325 degrees F.
• Prep veggies. Chop onion and carrot in large chunks. Mince garlic.
• Cook bacon. Chop bacon in large pieces. Heat a Dutch oven over medium-high heat and when hot, add the bacon. Cook until crispy and brown, stirring frequently. Use a slotted spoon to remove bacon from pot and transfer to a clean plate lined with paper towel. (Leave the grease in the pot.)

  8 oz. thick-cut bacon
• Prep beef. Meanwhile, trim excess fat from the beef roast and cut into 2-inch cubes. Pat dry with paper towel and then add salt and pepper on all sides of the beef.
• Brown beef. Use the same stockpot to sear about half the beef at a time in the bacon grease, using a tongs to flip to all sides. You are not cooking the beef completely, just browning the outsides. Transfer beef to a clean plate and repeat with remaining beef.

  3 pounds chuck roast, kosher salt and freshly ground black pepper
• Sear veggies. Reduce heat to medium low heat and add the onions and carrots to the pot, stirring frequently for a few minutes. (If pot is dry, you should add a drizzle of olive oil.) Add garlic and stir for about 30 seconds. Then add the tomato paste and stir to coat veggies, cooking for about 2-3 minutes.

  1 large onion, 4 large carrots, 5 cloves garlic, 1 Tablespoon tomato paste
• Add flour. Then add the flour and stir for about two more minutes, cooking until flour is fully absorbed – stirring constantly.

  1/4 cup all-purpose flour
• Add red wine and remaining ingredients. Pour the wine into the pot and scrape up the brown bits from the bottom of the pan. Then add the seared beef, crispy bacon, fresh thyme, and bay leaves to the pot. Add additional salt and pepper to taste. Add enough beef broth to cover the meat.

  750 ml red wine , 3-4 sprigs fresh thyme, 3 bay leaves, 1-2 cups lower-sodium beef broth
• Transfer pot to the oven. Place a lid on the Dutch oven and transfer pot to the preheated oven. Cook for approximately three hours or until beef is fall-apart tender. If beef isn’t super tender, place pot back in the oven and continue to cook.
• NOTE: If you are making this beef bourguignon recipe a day or two in advance, stop here. Let cool, place lid back on pot, and then store in the refrigerator overnight. Continue the next day by heating back up on stovetop over medium heat. When hot, continue with cooking mushrooms.

  **We like it best when made in advance as the flavors get better and better.
• Cook mushrooms. During the last 15 minutes of cooking, heat a large cast iron skillet over medium-high heat and add butter. When hot, add the mushrooms and cook until browned, about 10 minutes. Then add kosher salt and freshly ground black pepper and stir well. Cook until liquid is fully absorbed.

  24 oz. Bella or cremini mushrooms, 2 Tablespoons unsalted butter
• Add mushrooms to the pot. Add the cooked mushrooms to the pot and stir to combine. Discard thyme stems and bay leaves and let the bourguignon rest for 15 minutes before serving.
• Serve. Serve beef bourguignon over creamy mashed potatoes, Cauliflower Potato Mash (our personal favorite), and/or sides of your choice.

• Make pesto sauce. Make homemade basil pesto sauce or use store-bought. Our homemade recipe freezes well if you’d like to make it in advance.
• Shred cheese. You can either use sliced cheese or shred it yourself. Stay away from pre-shredded cheese.
• Prep bread. Slice crusty bread in one-inch chunks, slicing in both directions. But DON’T SLICE ALL THE WAY THROUGH. You want the loaf to stay in tact while baking. Place on a baking sheet lined with parchment paper.

  1 medium French bread or sourdough loaf
• Add toppings to bread. Spoon some pesto sauce in all the crevices of the bread, attempting to get some way down in the cracks of the bread. Then use your fingers to add as much cheese in the crevices as well, trying to get some into every inch of the bread. As the bread gets full, you’ll need to be careful to avoid breaking it apart.

  Add some freshly ground black pepper on top, as desired.

  1 cup pesto sauce, 10 oz shredded mozzarella cheese, 2 oz shredded parmesan cheese, freshly ground black pepper
• Add foil. Carefully place a piece of aluminum foil loosely over the bread. Don’t let the foil touch the cheese, if possible.
• Bake. Bake pesto party bread for 20 minutes in a preheated oven at 400 degrees F, and then remove foil and bake uncovered for a few minutes to slightly brown the cheese.
• Serve. Enjoy party bread alongside a meal or as an appetizer with your favorite cocktails and mocktails.

• Prep bread. Slice baguette into thin pieces and brush lightly with olive oil. Bake in a 400-degree oven for 6-7 minutes or to your liking. Remove and rub with garlic (optional).
• Mix ingredients in food processor. To a bowl of a food processor, combine the soft goat cheese, cream cheese, and olive oil. Process ingredients until creamy.

  8 oz. goat cheese log, 4 oz. cream cheese light, 2 Tablespoons olive oil
• Add dip to a small baking dish. Then use a silicone spatula to spoon dip into a shallow baking dish. Smooth out evenly.
• Bake dip. Bake dip in a preheated 350-degree oven until hot and bubbly, about 18-20 minutes or so. Test to see if a sprinkle of salt is needed to balance flavors.

  kosher salt
• Add toppings. While the dip is hot, add the fig jam in spoonfuls and then swirl into the goat cheese. Use as much or as little as you like! Top with chopped nuts.

  1/3 cup fig jam, handful of chopped nuts
• Serve. Serve warm dip with baguette slices, crackers, and/or apple slices!

  baguette slices, crackers, apple slices

• Temper the eggs. Combine the egg yolks with 1/4 cup of the light brown sugar. Whisk well. Pour the whole milk and heavy cream into a saucepan over medium heat. 

  When the milk reaches 165 degrees F on a digital thermometer, use a measuring cup to drizzle about one cup into the eggs and sugar, whisking CONTINUOUSLY. (This is how we prevent scrambled eggs.)

  Pour the egg mixture back into the pan, along with the remaining brown sugar, and heat again to 165 degrees F, whisking as you go. Do NOT boil but instead, gently heat it to the desired temp. Set aside to cool.

  5 large egg yolks, 1 cup light brown sugar, 2 cups whole milk, 2 ¼ cups heavy cream
• Strain tempered egg mixture (Optional). If needed, pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base. This step helps achieve a silky texture and eliminates any undesirable elements from the tempered eggs before incorporating them into the ice cream recipe.
• Combine liquid ingredients. In a large bowl, combine the cooled tempered egg mixture, Baileys Irish Cream, vanilla extract, and a pinch of salt. Whisk until well combined. Cover with a lid or cling wrap.

  3/4 cup Bailey's Irish Cream, 1-2 Tablespoons vanilla extract, pinch of salt
• Chill mixture. Place the liquid Baileys Ice Cream into the refrigerator for at least four hours or until VERY COLD. (I occasionally place it in the freezer for a bit if I’m in a hurry.) You can also chill mixture overnight if time allows.
• Churn ice cream. Start your 2-quart ice cream churner. (We use the KitchenAid ice cream attachment but any 2-quart machine works.) Pour the chilled ice cream mixture into the bowl attachment while it’s running. Let it churn until the ice cream rises to the top of the bowl and the machine starts to slow down slightly. Since there is booze in this recipe, it may take slightly longer to churn – approximately 35-40 minutes.
• Transfer churned ice cream to an airtight container. After the ice cream is fully churned, spoon it into an airtight container to set up further.
• Freeze Baileys Ice Cream. Immediately place the ice cream container in the freezer for several hours to firm up. It will be extra soft right after churning and needs to set up for best results.
• Serve ice cream. Serve ice cream in individual serving bowls, in cones (we like waffle cones!), or between two cookies.

• Prep glasses. Add ice to two cocktail glasses. Then add a slice of fresh lime.
• Measure ingredients and add to a cocktail shaker. To a cocktail shaker filled with ice, add the vodka, fresh lime juice, and pomegranate juice.

  lots of ice, 5 oz. vodka, 2 oz. lime juice, 5 oz. pomegranate juice
• Shake vigorously and pour. Place lid on cocktail shaker and shake vigorously for about 15 seconds. Then pour into prepared glasses and add top with ginger beer.

  4-5 oz. ginger beer
• Serve. Serve pomegranate mules with fresh pomegranate arils and a slice of lime. Cheers!

  fresh pomegranate arils and lime slices