Catastrophic Cook

Catastrophic Cook Mom. Wife. Cook

04/22/2026

As if my cheesecake could get any better I’ve transformed it into minis. So much easier to make and it feeds a crowd! This makes 48 regular sized cupcake cheesecakes. Feel free to halve the recipe if you want less.

Mini Cheesecakes

31 graham cracker sheets (490 grams)
9 tbsp sugar
1 cup melted butter

4 blocks cream cheese (32oz)
1 cup sugar
1 tbsp vanilla
1/2 tsp salt
14 oz sour cream
4 eggs

1/4 cup Mexican sour cream
2 tbsp condensed milk or sugar
1/4 cup heavy cream

Crush your graham crackers. Mix in the sugar. Add the butter and mix well. Using a medium cookie scoop, scoop out one scoop into each liner. Shake the pan to even out. Press down firmly with a slat bottom cup. Set aside.

Put the cream cheese in its sealed foil package in hot water for about 20 minutes. I do this while I do the crust.

Once it’s soft add to a bowl with the sugar, salt, and vanilla. Cream well. Add the sour cream. Mix well scraping the bottom. Add eggs one at a time creaming well between each. Pour on top of crust and bake for 9 min at 325 F. Remove from oven and allow to cool for about 20 minutes. Gently remove from the pan and place on a sheet pan. Refrigerate for at least 1 hour. Top with sour cream topping and fruit. Enjoy!

04/13/2026

🍓Fresas Con Crema🍓

The way this dessert has me in a chokehold. I’ve been eating this everyday for two weeks!

You can prep the cream an store in the fridge. Don’t mix into strawberries till you’re ready to eat!

24 oz .foods Mexican sour cream
14 oz sweetened condensed milk
2lbs strawberries

04/10/2026

🍓🤍Strawberries and cream matcha🤍🍓
4 g ceremonial grade matcha
45 g water
120 g milk

4 strawberries
2tbsp sweetened condensed milk

Cold foam:
2 tbsp .foods cream
2 tbsp heavy cream
Strawberry mixture

Blend strawberries with condensed milk. Pour into the bottom of a cup. Reserve 1 tbsp for cold foam. Mae the cold foam and set aside. Make your matcha. Pour milk and ice onto strawberry mixture. Add matcha. Add cold foam. Enjoy!

04/08/2026

Same day Focaccia

500 g bread flour
415 ml water
2 tsp instant yeast
2 tsp salt
1/4 cup olive oil

Mix everything together till shaggy. Cover and set aside for 30 minutes.
Do 2 sets of stretch and folds. Cover for another 30 minutes. Repeat stretch and folds. Do at least two rounds of this, ideally 3 or 4. Dump dough into a 9x13 pan coated in olive oil. Coat the top of the dough with olive oil. Cover with parchment and set aside for about two hours till it’s more than doubled. Dimple the dough and cover with desired toppings. Bake at 450 F for 15-20 minutes till golden. Slice and enjoy!

04/07/2026

My kiddos favorite meal ever. Nothing will ever beat “wibs”.

Beef Ribs

5 lbs Beef Chuck Short Ribs
1/4 cup brown sugar
2 tbsp garlic powder
2 tbsp onion powder
2 tbsp chili powder
2 tbsp paprika
2 tbsp black pepper
2 tbsp salt
1 bottle hot honey bbq sauce

Mix your dry rub together and rub it all over the ribs. Ideally refrigerate overnight. If not just place in a foil lined pan and the. Cover with two pieces of foil pinching the seams of the top and bottom foil together to create a pouch. Bake at 300F for 4.5 hours. Once foil tender remove foil and drain off all the liquid. Cover in barbecue sauce. Bake at 450F till caramelized, about 10 minutes. Enjoy with Mac and cheese, pickles, and Hawaiian rolls!

04/03/2026

If your flan isn’t silky… it’s not only the recipe 👀
It’s THESE mistakes. Save this so you never mess it up again 🤍

Flan
14 oz evaporated milk
12 oz condensed milk
12 oz heavy cream (I fill the condensed milk can)
Pinch of salt
2 tsp vanilla bean paste or vanilla extract
1/4 cup sugar
3 whole eggs
5 egg yolks

Caramel Layer
1 cup sugar

Melt the sugar in a skillet. Once it starts to liquify start stirring it until it’s a nice amber. Pour into a 9 inch light colored cake pan. Set aside to cool.

Mix all the flan ingredients on a low speed blender until just incorporated. Bang the bowl on the counter to get the air bubbles to the top. Set aside for a few minutes.

Start straining your flan mixture back and forth between two bowls multiple times. I do like 6 times. Finally strain one last time onto the caramel. If you have a blow torch go over any little bubbles. Cover with foil and place in a roasting dish. Pour boiling water around it about 1/3 to 1/2 way up the pan. Bake at 300F for 55-75 minutes. I check it at 55. You want the sides to be firming but the center to jiggle like jello. Once it’s done remove from the water immediately and set on the counter to cool for an hour. Refrigerate for at least 5.

Run a knife around the edge and melt on a low heat on the stove. Flip onto a flat plate and remove the pan. Enjoy!

03/29/2026

Blueberry Danish Focaccia 🫐✨
crispy edges, soft center, jammy top 🤍

would you try this??
save for later!

FOCACCIA
115 g active starter*
415 g water
500 g bread or all purpose flour
25 g olive oil
10 g salt

BLUEBERRY COMPOTE
1 1/2 cup frozen wild blueberries
Juice of 1 lemon
1/3 cup sugar

CREAM CHEESE
4 oz cream cheese, softened
2 tbsp milk
1/4 cup powdered sugar

ICING
3/4 cup powdered sugar
1-3 tbsp heavy cream or milk

*If you plan on getting your starter ready the night before then weigh out 5 g of starter and add 50 g flour and 50 g water. I do this in the same bowl I’m planning on using. Cover and set aside overnight.

If you’re using active starter, weigh out 115g of active starter the morning of.

To your starter add the flour, water, salt and olive oil. Mix well with a wooden spoon or Danish whisk. Cover and set aside for one hour.

After 1 hr do two sets of stretch and folds. Set aside. After another 1 hr do two sets of stretch and folds. Set aside. After another hour do your third. Finally wait one more hour and do your last set. Set aside for another 1-2 hours till dough doubles and is jiggly. Pour into a an olive oil coated 9x13. Spread half the compote and fold the dough into thirds into itself enclosing the blueberries. Flip the dough over. Cover and let rise again.

Once the dough fills the pan add the rest of the blueberry and dimple it in. Preheat oven to 425F and place the pan in the center.

Prepare your cream cheese by whipping softened cheese with powdered sugar and milk till fluffy.

Once ten minutes have passed open the oven and spoon or pipe in the cheese mixture into the dimple everyone. Work quick. Bake for an additional 10-15 min until golden. Remove and let cool slightly.

Make the icing with powdered sugar and a little heavy cream or milk. Drizzle onto the focaccia. Cool and enjoy!

03/27/2026

I don’t gate keep perfect dough. 1738 — 1000g flour, 700g water, 30g salt, 8g yeast for vibes 😂. That’s it. Trust me. Save this, because you’ll need it.

easybaking homebaker trustme catastrophiccook bakingmadeeasy

03/18/2026

Everyone needs a pillowy soft dinner roll recipe. Save this because it’s truly the best!

Milk Bread Rolls
Doubled recipe of

Tangzhong
40 g flour
54 g water
120 g milk

40 g water
20 g yeast
760 g flour
120 g sugar
6 g salt
260 g milk
2 eggs
6 tbsp butter

Egg wash:
1 egg yolk
1/4 cup heavy cream
Flaky salt

Cinnamon Honey Butter
1 stick butter softened
1/4 cup powdered sugar
2 tbsp honey
2 tsp cinnamon

Make the tangzhong by mixing the flour, water and milk over medium heat while whisking till thickened. Set aside to cool.

Mix water and yeast and set aside. In a bowl add the flour, sugar, salt, milk, eggs, tangzhong and yeast mixture. Knead till it comes together. Add the butter and knead till smooth. Dough will be sticky. Coat a bowl in oil and place dough in the bowl. Cover and let rise till doubled, about an hour and a half.

Flip dough and cut into 24 pieces. Lightly oil a tray. Pinch the bottom seams of each piece and drag against the counter to seal. Place them on the tray. Cover and allow to rise till doubled. Mix the egg yolk and heavy creamy. Brush the rolls with egg wash and sprinkle flakey salt. Bake at 350 F for 20 minutes until golden. Mix all the cinnamon butter ingredients while the rolls bake.
You can brush melted butter on them when they come out. Let cool slightly so they’re not doughy then enjoy warm with cinnamon honey butter!

03/15/2026

NOW you have the best chocolate chip cookie recipe ever. No hate on all my favorite food bloggers but I challenge you to make these and not fall in love.

Ripply Brown Butter CCC

6 tbsp nonfat Milk powder
1 cup salted butter
2 ice cubes
1 cup white sugar
1 cup brown sugar
1 tbsp vanilla bean paste
2 whole eggs
1 egg yolk
1 3/4 cups flour, possibly need another 1/4 cup
1 oz dark chocolate
3/4 tsp salt
1 tsp baking soda
1 1/3 cups semi sweet chocolate chips
Flay sea salt

Toast the milk powder till golden. Set aside. Melt butter till foamy and golden. Remove brown butter and pour into a bowl or cup. Add 2 Ice cubes. Once melted add toasted milk powder. Set aside to cool until warm to touch.
Measure out sugars and vanilla. Add brown butter and beat till incorporated. Add eggs and egg yolk and beat till fluffy. Grate the dark chocolate into the flour and add baking soda and salt. Add to the sugar mixture and mix in slightly. Add chocolate chips and mix fully. You want a soft dough that’s slightly sticky. You can add more flour if it’s too sticky but you don’t want a firm dough or they won’t spread enough. Scoop using a large scoop.

Preheat oven to 375. On a parchment lined baking sheet set 6 cookies. Bake for four minutes until they start to flatten. Remove pan and bang on counter to create ripples. Continue baking for an additional 5 minutes till edges are golden and center isn’t fully set. Bang on counter again. Sprinkle with sea salt and enjoy!





dessertrecipe
homebaking

03/15/2026

Is there anything as nostalgic as making Maamoul with your family? And honestly, I love to make it at night because I want to eat it right out of the oven!

Maamoul Cookies

4 Cups Semolina
1 Cup Flour
1 1/2 Cups Melted Crisco (Yellow Butter Flavored) or Ghee
1/2 Cup Vegetable Oil
3 tsp Yeast
1 1/2 TBSP Ground Anise
1 1/2 tsp Ground Mahlab, optional
1 1/2 tsp Ground Mastic, optional

3/4 Cup Warm Milk (As needed)
Powdered Sugar for serving

DATES
3 13 oz. Packs Baking Dates
1 1/2 TBSP Ground Anise
1 tbsp Ground Cinnamon
1/2 tsp Ground Nutmeg, optional
1/4 Cup Olive Oil

At least 24 hours before, ideally 48, mix the flour, semolina, ghee, and oil. Coat all the mixture well. Cover and set aside.

Prep the dates by mixing everything and using a .5 tbsp scooper scoop the dates and roll into balls. Cover and set aside.

Once you’re ready to make the dough add the spices and mix into the whole thing. Then split the mixture into three. Only do the whole thing if you have enough people to help. Otherwise it’ll rise and be unworkable. I split into three portions and do one at a time.

Add 1 tsp of the yeast to your portion of the dough. Warm up 1/2 cup of milk. Mix in the milk slowly till it’s absorbed and you have a very soft dough. It will absorb a lot of milk just don’t add it in all at once and work it slowly. You want a soft dough that doesn’t stick.

Once your dough is ready preheat your oven to 475F. Portion your dough with a small cookie scoop. I use the small which is 2tsp. Flatten each dough ball and place a date ball in the center. Roll into a ball and use your pinky to pierce a hole in the middle. Pinch the design on with tweezers or just use a mold. Place on an ungreased unlined light metal baking sheet and bake at 475F for about 7 min rotating through. You want the bottom and exterior to be golden. Cool fully before storing. Enjoy covered in powdered sugar! This yields about 90 cookies.

03/10/2026

A white chocolate cookie will always be the way to my heart. And these will have everyone obsessed.

Brown Butter White Chocolate Macadamia Nut Cookies

6 tbsp nonfat Milk powder
1 cup salted butter
2 ice cubes
1 cup white sugar
1 cup brown sugar
1 tbsp vanilla bean paste
2 whole eggs
1 egg yolk
2 cups flour, reserve 1/4 cup of it to the side
3/4 tsp salt
1 tsp baking soda
1 1/3 cups white chocolate chips
1 cup chopped roasted and salted macadamia nuts
Flay sea salt

Toast the milk powder till golden. Set aside. Melt butter till foamy and golden. Remove brown butter and pour into a bowl or cup. Add 2 Ice cubes. Once melted add toasted milk powder. Set aside to cool until warm to touch.
Measure out sugars and vanilla. Add brown butter and beat till incorporated. Add eggs and egg yolk and beat till fluffy. Add 1 3/4 flour and baking soda and salt. Mix till almost incorporated. Add chocolate chips and nuts and mix fully. If the batter is too wet add remaining flour.
Preheat oven to 375. On a parchment lined baking sheet set 6 cookies if large or 12 small. Bake for four minutes until they start to flatten. Remove pan and bang on counter to create ripples. Continue baking for an additional 4-5 minutes till edges are golden and center isn’t fully set. Bang on counter again. Sprinkle with sea salt and enjoy!






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