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The Apron Edit, Longview, TX (2026)

09/08/2025

Start with a regular can of baked beans (Bush’s is best🤞) then elevate them with a few pantry staples you may already have on hand:🥓 3–4 strips bacon, chopped and seared🧅 1 small onion, diced🫑 ½ green bell pepper, diced🧄 2 cloves garlic, minced. 1 can baked beans, 1 Tbsp Worcestershire sauce, 2 Tbsp ketchup, 1 tsp mustard, 2 Tbsp brown sugar, salt, pepper, paprika, and a pinch of chili powder or a bbq rub seasoning (to taste). Directions: Cook bacon in a skillet until crispy. Remove, leaving a little grease. Sauté onion, bell pepper, and garlic until softened. Stir in beans, bacon, Worcestershire, ketchup, mustard, brown sugar, and seasonings. Stir and put into a baking dish. Bake uncovered at 350°F for 45 minutes–1 hour until bubbly and caramelized on top. That’s it—simple, cozy, and so much better than straight from the can! 🍴

09/02/2025

🍞Easy No-Knead Bread (Beginner Friendly)

Proof that you don’t need a fancy stand mixer to make homemade bread—just your hands, a large bowl, and a little patience🥖✨

Ingredients:
3 cups all-purpose or bread flour
1 ½ teaspoons salt
½ teaspoon instant yeast (or active dry yeast)
1 ½ cups warm water

Instructions:

Mix: In a large bowl, stir flour, salt, and yeast together. Add warm water and mix with a spoon until a shaggy dough forms. It will look sticky—that’s perfect

Rest: Cover the bowl with plastic wrap or a towel. Let it sit at room temp for 8–12 hours (overnight is easiest)

Shape: The next day, flour your hands and a surface. Gently shape the dough into a ball—don’t worry about perfection

Second Rise: Place the dough on parchment paper, cover with a towel, and let rest for 30–40 minutes

Preheat Oven: Place a Dutch oven (or oven-safe pot with lid) inside your oven and preheat to 450°F

Bake: Carefully transfer the dough (on the parchment) into the hot pot. Cover with lid and bake 30 minutes, then uncover and bake 10–15 minutes more until golden brown

Cool: Let it cool at least 20 minutes before slicing

✨ Result: A crusty, soft, bakery-style loaf with almost no effort

08/30/2025

My obsession?
Trying out every cinnamon roll recipe I can find 🍽️👩‍🍳

So many different techniques and tips out there- each batch gets better and better! ✨🤞

What’s the correct serving size: one roll or… the whole pan? 😏

08/29/2025

✨ Chicken Parm 101 ✨
The secret to a restaurant-worthy chicken parm at home?

🍗 Pound your chicken thin for even cooking
🥚 Double dredge (flour → egg → breadcrumbs + Parm) for the crispiest crust
✨ Season every step of the way ( chicken - egg - flour - breadcrumbs )
🔥 Pan-fry golden, then finish in the oven so the cheese melts perfectly
🌿 Fresh basil + a good marinara = unbeatable
🧀 Freshly grated Parmesan and fresh sliced mozzarella make all the difference

Comfort food, but elevated. ❤️🍝

08/28/2025

Homemade chicken pot pie with a golden double crust — timeless comfort, beautifully baked🥧✨🍽️

🥧 Double-Crust Chicken Pot Pie

Ingredients:

1 rotisserie chicken, meat removed and shredded (about 3 cups)
2 tbsp butter
1/4 cup all purpose flour
1 small onion, diced
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1 cup fresh corn kernels (or frozen)
1 can (10.5 oz) cream of chicken & herb soup
1 cup chicken stock
1 cup frozen peas
1 tsp poultry seasoning
1/2 tsp garlic and onion powder
½ tsp black pepper (add salt to taste depending on soup/stock)
2 premade pie crusts (one for bottom, one for top)
1 egg, beaten (for egg wash) sprinkle of salt for topping

Instructions

Prep crust:
Preheat oven to 400°F (200°C).
Place one pie crust in a 9-inch pie dish, prick with a fork, and prebake for 8 minutes. Remove and set aside.

Make filling:
In a large skillet, melt butter. Add onion, carrots, celery, and garlic. Cook until softened, 5–7 minutes.

Sprinkle flour over the veggies, stirring to coat, and cook 1–2 minutes to get rid of the raw flour taste.
Slowly whisk in chicken stock until smooth and thickened.
Stir in the cream of chicken soup, shredded chicken, corn, peas, and seasoning. Simmer 2–3 minutes, then taste and adjust seasoning.

Assemble pie:
Pour filling into the prebaked crust.
Top with second pie crust, crimp edges, and cut slits in the top for steam.
Brush with beaten egg and a final sprinkle of salt for golden shine

Bake:
Bake uncovered for 30–35 minutes, until crust is golden.
Let rest 10–15 minutes before slicing so the filling sets
(I know it’s hard to wait, but it will be perfect!😉)

08/26/2025

🍋 Raspberry Lemon Loaf
* most inquired recipe so far *

A soft lemon loaf swirled with fresh raspberries and finished with a delicate glaze. Bright, fresh, and balanced — the kind of bake that feels just right with a cup of coffee or tea.
This Raspberry Lemon Loaf is one to keep in your recipe box.

Ingredients:
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 tbsp lemon zest (about 2 lemons)
2 tbsp fresh lemon juice
½ cup milk (or buttermilk for extra tang)
1 cup fresh raspberries (tossed lightly in 1 tbsp flour)

Glaze✨
1 cup powdered sugar
2–3 tbsp fresh lemon juice
Optional: a few crushed raspberries swirled in for a pink tint

Instructions📍
Preheat oven to 350°F. Grease and line a 9x5 loaf pan.
In a bowl, whisk flour, baking powder, and salt.
In another bowl, cream butter and sugar until light and fluffy.
Beat in eggs one at a time, then add lemon zest and juice.
Mix in flour mixture and milk alternately, starting and ending with flour.
Gently fold in raspberries.
Pour into pan and bake 50–60 min, or until a toothpick comes out clean.
Cool, then drizzle glaze over top before slicing.

08/26/2025

✨ Brown Butter Magic ✨
I made a small batch of Rice Krispies treats this week, but with one little upgrade: browned butter. That nutty, golden flavor takes these treats from childhood classic to grown-up indulgence.
🧈 Tip: don’t rush the butter — let it get golden and nutty, that’s where all the flavor lives

Small Batch Brown Butter Rice Krispies Treats
(makes about 8 squares)

Ingredients
4 Tbsp (½ stick) unsalted butter
⅛ tsp salt (optional but enhances flavor)
4 cups mini marshmallows (divided: 3 ½ cups to melt, ½ cup stirred in at the end)
3 cups Rice Krispies cereal
½ tsp vanilla extract

Instructions:
In a medium saucepan, melt the butter over medium heat. Continue cooking, stirring often, until it foams, then turns golden brown with a nutty smell (about 5 minutes). Don’t walk away!
Immediately stir in 3 ½ cups marshmallows, salt, and vanilla. Reduce heat to low and stir until smooth.
Remove from heat and fold in Rice Krispies until evenly coated.
Quickly stir in remaining ½ cup marshmallows for little gooey pockets.
Press mixture gently into a greased or parchment-lined 8x8 or loaf pan (don’t pack too tightly or they’ll be tough).
Let set 30 minutes before cutting into squares.

08/09/2025

✨ Baking Tip You’ll Actually Use ✨
Ever start a recipe & realize your butter is still in the fridge? 😩

🧈 How to Soften Butter in 5 Minutes (No Melting!)🧈

1️⃣ Fill a glass with hot water & microwave it.
2️⃣ Carefully dump the water out.
3️⃣ Cover the butter (on a plate) with the warm glass.
4️⃣ Wait 5–10 min → perfectly softened. 🙌

This trick has saved me many times!

08/09/2025

📣 By Request: The Muffin Top Cookies 📣
Previously posted & very well-loved… 🫐
these tried & true (and blue😉) blueberry muffin top cookies are back for another round of crumbly streusel and sweet glaze goodness. Soft, fluffy, and loaded with fresh blueberries — they’re basically your favorite bakery muffin in cookie form.

🫐 Blueberry Muffin Top Cookies with Glaze

🍪 Cookie Dough Ingredients:
½ cup (1 stick) unsalted butter, softened
¾ cup granulated sugar
1 large egg, room temp
1 tsp vanilla extract
1½ cups all-purpose flour
½ tsp baking soda
1 tsp baking powder
¼ tsp salt
½ cup sour cream (or plain Greek yogurt)
1 cup fresh blueberries (tossed in 1 tsp flour to prevent sinking)

🌾 Streusel Topping:
¼ cup all-purpose flour
2 tbsp granulated sugar
2 tbsp brown sugar
2 tbsp unsalted butter, melted
Pinch of cinnamon (optional)

🍯 Glaze:
½ cup powdered sugar
1–2 tbsp milk or cream
¼ tsp vanilla extract

📝 Instructions:
1. Make the Streusel
In a small bowl, mix flour, both sugars, cinnamon, and melted butter until crumbly. Set aside.
2. Make the Dough
Preheat oven to 350°F and line 2 baking sheets with parchment paper.
In a large bowl, cream butter and sugar until fluffy (about 2–3 mins).
Beat in egg and vanilla.
Whisk flour, baking soda, baking powder, and salt in a separate bowl.
Add dry ingredients to wet, alternating with sour cream, starting and ending with dry. Mix just until combined.
Gently fold in blueberries.
3. Scoop & Top
Scoop 3-tbsp portions of dough onto baking sheet, spacing 2 inches apart.
Sprinkle each with a generous pinch of streusel.
4. Bake
Bake 12–15 minutes, until edges are just set and tops are puffed.
Cool on pan 5 mins, then transfer to wire rack.
5. Glaze
Whisk powdered sugar, milk, and vanilla until smooth.
Drizzle over cooled cookies

TIPS:

I recommend, (and did on my 2nd batch) chill the dough 30 minutes before baking. It created a more bakery style dome appearance instead of flat.

If you’re a lemon fan - may I also recommend my
🍋 Lemon Glaze Variation
Swap the vanilla glaze for a fresh lemon glaze:
½ cup powdered sugar
1½–2 tbsp fresh lemon juice (instead of milk)
½ tsp lemon zest
Whisk until smooth and drizzle over cooled cookies.
💡 You can also fold 1 tsp lemon zest right into the cookie dough for a hint of citrus in every bite
(Adds just the right amount of pop✨)

08/05/2025

With back-to-school creeping in and schedules starting to fill up again, I’m leaning into the simple joys—like a warm cookie shared around the table or tucked into a lunchbox. Whether you need a thoughtful teacher gift, a sweet treat for an after-school moment, or just a cozy bite to savor with your afternoon coffee… cookies never miss.
This post marks the beginning of a little cookie series here on The Apron Edit 🍪
I’ve been dreaming up recipes that feel nostalgic but elevated—crinkly tops, chewy centers, a touch of salt, and maybe a seasonal twist or two along the way.
Let’s make this the season of cookies.�Tell me: what’s your all-time favorite cookie flavor?
Or better yet—what’s one you’ve always wanted to try but haven’t?

Featured below📸✨ is one of my unique favorites
Hot Chocolate Cookies ☕️
using - yes - hot cocoa mix!!!

08/02/2025

Can’t stop, won’t stop baking with summer fruit until the very last blueberry begs me to chill 🍑🫐�Using up all the in-season fruit while I dream about cozy bakes, warm spices, and everything fall just around the corner.
Fall, I see you 👀 what fall flavor are you counting down to?
Let’s talk seasonal favorites ⬇️�

The Apron Edit

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