• 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. Prep a 9×13 casserole dish with baking spray. Preheat oven to 350 degrees (if baking immediately).
• Cube bread. Slice some crusty bread into bite-sized cubes. We like to use our leftover Chewy French Bread. Add to casserole dish.

  14 cups cubed bread
• Make custard. In an 8-cup measuring cup, combine the custard ingredients – the eggs, milk, brown sugar, vanilla, and cinnamon.

  10 large eggs, 3 cups 1% milk, 2 teaspoons vanilla extract, 3/4 cup brown sugar, 1 teaspoon cinnamon
• Add custard to bread. Pour the custard evenly over the bread and nestle as much bread underneath. Some of the bread won't be completely covered and that is ok.
• Prep topping. In a small bowl, mix together the flour, brown sugar, cinnamon, and salt. Add the cold butter and use your fingers to combine until mixture is crumbled. Sprinkle topping over the top of the bread layer. Then sprinkle the chocolate chips evenly over top the crumble.

  NOTE: If making this recipe the night before, wait to add the topping until right before baking.

  3/4 cup all-purpose flour, 3/4 cup brown sugar, 1 teaspoon cinnamon, 1/2 teaspoons kosher salt, 6 Tablespoons unsalted butter, 1 ½ cups dark chocolate chips
• Bake. In a preheated 350-degree oven, bake casserole uncovered for 38-40 minutes, or until done to your liking.
• Serve. Serve French Toast Bake with a dusting of powdered sugar, a drizzle of butter, and some warm syrup. This casserole looks stunning (and tastes great) with powdered sugar on top!

  powdered sugar dusting, butter and warm syrup

• Prep. Preheat oven to 375 degrees. Add paper liners to a 12-cup muffin tin. (You’ll need to make one or two more.)
• Combine wet ingredients. In a mixing bowl, combine the wet ingredients – eggs, Greek yogurt, milk, vanilla extract, and melted and slightly cooled butter. Mix until well combined.

  2 large eggs, 3/4 cup plain Greek yogurt, 1/4 cup 2% milk, 2 teaspoons vanilla extract, 1/2 cup unsalted butter
• Add dry ingredients. Then add the dry ingredients to the bowl – the brown sugar, flour, cinnamon, baking powder, baking soda, and kosher salt. Use a spoon to gently stir until just combined. Let the batter rest for 15 minutes.

  1 cup light brown sugar (220 grams), 2 cups all-purpose flour (240 grams), 1 teaspoon ground cinnamon, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon kosher salt
• Add batter to liners. Use a cookie scoop to add the batter to the paper liners, filling to about 3/4 full.
• Make streusel topping. In a small bowl, combine the brown sugar, flour, cinnamon, salt, and cubed butter. Use your hands to press the butter into the dry ingredients.

  1/2 cup all-purpose flour (60 grams), 1/2 cup light brown sugar (55 grams), 1/2 teaspoon kosher salt, 1/2 teaspoon ground cinnamon, 1/4 cup cold unsalted butter
• Add streusel topping to muffins. Add the streusel topping to the top of the muffin batter, piling it up high. (It might be a little messy but that’s ok.)
• Bake coffee cake muffins. Bake the muffins in the preheated oven until done, approximately 18 minutes or so. Test doneness by inserting a toothpick into the center of the muffin.
• Cool. Let the muffins sit in the pan for 5-10 minutes and then gently transfer them to a cooling rack to cool.

• Prep lemons. Start by rinsing two lemons in cold water. Dry completely. Then zest two large lemons to get about two tablespoons for the cake and a little bit for the icing. Follow up by juicing the lemons for both the cake batter and the icing. Set aside.
• Make icing. Combine the cream cheese, fresh lemon juice, and powdered sugar in a bowl. Use a hand mixer to combine until creamy. Set aside.

  4 oz. cream cheese, 1 ½ Tablespoons lemon juice, 1 ½ cup powdered sugar (180 grams)
• Make the cake batter. Combine the butter and sugar in a large stand mixer (or you can use a hand mixer). Mix on low until creamy. Add eggs, milk, vanilla, lemon juice, and lemon zest – and mix again.

  1/2 cup unsalted butter, 1 cup granulated sugar (200 grams), 2 large eggs, 3/4 cup whole milk, 2 teaspoons vanilla extract, 1/4 cup fresh lemon juice, 2 Tablespoons lemon zest
• Add dry ingredients. Then add dry ingredients – the flour, baking soda, baking powder, and salt. Mix again until dry ingredients are absorbed into the batter.

  2 cups all-purpose flour (240 grams), 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon kosher salt
• Pour batter into pan. Prepare an 8×8 pan with parchment paper. Pour batter into pan, and smooth out evenly to all edges. (You can use a slightly bigger pan if desired but baking time will shorten.)
• Bake. Bake the cake in a preheated 350-degree oven, until done in the center (approximately 30-33 minutes). Use a toothpick to test for doneness. If it comes out wet in the center, bake a little longer. It's normal for it to get slightly browned on top!

  When done, let the cake sit in the pan for 15 minutes. Then gently remove it (using the parchment paper as handles) to a wire cooling rack. Let cake cool completely.
• Add icing. When the cake is cooled completely, add the icing. Spread to all sides of the cake and then add fresh lemon zest if desired. Slice and enjoy!

  lemon zest

• Prep lemons. It will depend on the size and juiciness of the lemons to determine how much you'll need. Start by zesting about two large lemons to get approximately two tablespoons of zest. You'll need a bit more as well to top the glazed cookies if desired. Then squeeze the lemons to get 2-3 tablespoons of juice for the glaze.
• Combine butter and sugar. In a large standing mixer, combine the softened butter and sugar together until creamy. (You can also use a hand mixer to make this cookie recipe.)

  1 cup unsalted butter, 1 1/4 cup granulated sugar (250 grams)
• Add in wet ingredients. Add the egg, vanilla, and fresh lemon zest – and mix again.

  1 large egg, 1 teaspoon vanilla, 2 Tablespoons lemon zest
• Add dry ingredients. Pour the dry ingredients into the mixer and combine until flour is fully absorbed. Don't over-mix!

  2 3/4 cups all-purpose flour (330 grams), 1 teaspoon baking soda, 1/2 teaspoon kosher salt
• Form cookie balls. Use a cookie scoop or your hands to form about 16 cookie balls. Place on a tray.
• Chill. Chill the cookie balls for about two hours before baking (if you have time). This will help prevent the cookies from over-spreading.
• Bake. Preheat the oven to 350 degrees F. Place six cookies (at a time) on a large baking sheet lined with parchment paper. Bake until cookies start to slightly brown on the bottoms, approximately 12-13 minutes or so – depending on your oven.
• Let cool. Let the lemon sugar cookies sit on baking sheets for about 5-6 minutes. Then remove to cooling racks to finish cooling.
• Prepare glaze. Combine the lemon juice and powdered sugar. Whisk well, and spread on cooled cookies.

  If glaze is too runny, add more powdered sugar. If glaze is too stiff, add a few extra drops of fresh lemon juice.

  2 ½ Tablespoons lemon juice, 1 ½ cup powdered sugar (180 grams), top with extra lemon zest

• Make crepe batter. In a large blender, combine the eggs and milk and blend until mixed. Then add flour, sugar, melted butter, and salt. Blend again until combined, about 30 seconds.

  4 large eggs, 1 ¾ cup whole milk, 1 cup all-purpose flour, 2 Tablespoons granulated sugar, 1/4 cup unsalted butter, 1/2 teaspoon kosher salt
• Add batter to preheated pan. Heat a 9-inch nonstick pan over medium heat and prep with baking spray (or olive oil or butter). Pour 1/4 cup of batter into the preheated pan and quickly tilt the pan from side to side so that batter spreads evenly (and to the edges) in the pan.

  olive oil, butter, or baking spray
• Cook crepes. Cook until crepe edges slightly crisp and then use a thin spatula to carefully flip. Cook the remaining side until just done. Each crepe will take approximately three minutes to make.

  NOTE: If you're having trouble flipping the crepes, you can also flip them out onto a plate and then slide them back into the pan.
• Serve crepes. Serve crepes with your choice of fillings or toppings.

• Whip heavy cream. Add the heavy cream to a mixing bowl. Use a hand mixer (or stand mixer) to beat until soft peaks form. Be careful to avoid over-beating as the cream could turn to butter.

  1 cup heavy cream
• Beat cream cheese. Add softened cream cheese, powdered sugar, and vanilla extract to another bowl. Use hand mixer to beat until well combined.

  8 oz. cream cheese, 1/4 cup powdered sugar, 2 teaspoons vanilla extract
• Add whipped cream. Then add the whipped cream to the cream cheese mixture and stir to combine well.
• Use in crepes. Add cream cheese filling in our Thin Crepes Recipe along with fresh fruit. We like strawberries, blueberries, blackberries, raspberries, and fresh peaches.

• Cook bacon. Heat a cast iron skillet over medium-high heat. When hot, add chopped bacon and cook until crisp, stirring frequently. Remove bacon to a clean bowl and leave about one tablespoon of bacon grease in the pot.

  3 slices bacon
• Sauté veggies. Add diced onion and peppers to the skillet and cook until softened, about 3-4 minutes. Then add garlic, salt, and pepper, and stir for 30 seconds. Remove pan from heat.

  1/4 cup onion, 1/4 cup bell pepper, 2 cloves garlic, kosher salt and freshly ground black pepper
• Combine eggs and heavy cream. In a large measuring cup, combine the eggs and heavy cream. Whisk vigorously until very well combined.

  4 large eggs, 3/4 cup heavy cream
• Prep puff pastry. Thaw out one sheet of puff pastry at room temperature for about 20 minutes. When ready, place it on a clean surface that has been dusted with flour. Then roll out gently and slice the sheet into 12 equal squares.

  NOTE: You'll need to roll out each square to make sure they fit in the muffin cups and holds the egg mixture.
• Add pastries to muffin pans. Add baking spray to the cups of a 12-cup muffin pan. Roll out one square of puff pastry at a time to make it thinner so that it fills the muffin cup. Then press one square into each muffin cup.

  1 sheet puff pastry
• Add bacon and veggies. Add the crumbled bacon and sautéed veggies evenly into the pastry lined muffin cups. Add some of the cheese.
• Add egg mixture and cheese. Pour the egg mixture evenly into the cups, filling about ¾ of the way full. Avoid overfilling, as the quiche will puff up during baking.. Then top with a little extra salt and pepper, and the remaining shredded cheddar cheese.

  3 oz. white cheddar cheese
• Bake. Preheat oven to 375 degrees F. Bake mini quiches for 15-17 minutes or until done in the centers.

  The mini quiches are done when the filling is set and slightly puffed. The edges of the puff pastry should be golden and crispy.