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dinner meals, Seat Pleasant, MD (2026)

09/23/2026

white chocolate golden oreo blondies 1 cup (226g) unsalted butter → brown it golden oreo white chocolate blondies 1 cup (226g) unsalted butter → brown it 2 cups (250g) flour 1 1/4 tsp (5g) baking powder 1/2 tsp (3g) salt 1 cup (200g) dark brown sugar 3/4 cup (150g) light brown sugar 1 tsp (4g) vanilla 2 eggs 3/4 cup (120g) white chocolate (+ some for on top) 12-14 golden oreos in a sauce pan on med heat, brown the butter. let it cool to room temperature before using. cream together butter and sugar until smooth and then add vanilla and eggs. set aside. in another bowl, combine flour, baking powder, and salt. combine the dry and wet until barely combine (still see flour streaks) and then add in your chopped chocolate & 6-7 golden oreos. don't overmix. pour into 9x9 pan and top with additional white chocolate pieces (optional) and 6-7 golden oreo pieces. bake at 325 for 38-42 min.

09/03/2026

gooey caramel & pretzel chocolate chip cookies! 1/2 cup (100g) brown sugar 1/4 cup (50g) white sugar 1/2 cup (113g) browned butter (cooled to room temp) 1 egg + 1 yolk 1 tsp (4g) vanilla 1 cup + 2 tbsp (140g) flour 1/2 tsp (3g) baking soda 1/4 tsp (1g) baking powder 1/4 tsp (1g) salt 1/2 cup (85g) chocolate chips 1/4 cup (40g) Skor pieces 1/4 cup (20g) pretzel pieces 1/4 cup (80g) caramel swirled in (optional) cream together cooled brown butter and sugars. then add in eggs and vanilla. mix until well combined. in another bowl whisk together the flour, baking powder, baking soda, and salt. add the dry ingredients to the wet and mix gently, only until its barely combined. then add in the add-ins: chocolate, skor, pretzel! right before scooping, i like to add in some caramel swirled in. this mixture is more wet than usual, make sure it chills in the fridge for about 1-2 hours at least! overnight is even better. bake at 350 for 12-14 min depending on how big they are!

09/01/2026

Biscoff Cheesecake crust: 1 1/2 cups (180g) Biscoff crumbs 1/3 cup (76g) melted butter 2 tbsp (25g) sugar Combine and then press into the bottom of a lined cake pan. A springform pan is best for this. Bake at 325°F (163°C) for 8-10 minutes. filling: 16 oz (454g) cream cheese 1/2 cup (120g) sour cream or Greek yogurt 1/2 cup (100g) sugar 2 eggs 1 tsp (4g) vanilla 1 cup (170g) white chocolate chips 1/2 cup (125g) Biscoff spread *using a mixer, mix the cream cheese and sugar until combined. then mix in the vanilla, sour cream, and eggs. then melt the white chocolate and biscoff in their own bowls, then gently mix into the cream cheese batter. pour the entire mixture over the crust and drizzle on extra biscoff (optional). bake at 325 for 50-60 min (depending on the size of your pan) and then turn off the oven and let it sit in the oven for another 30 minutes with the oven door slightly open. then cool to room temp and then in the fridge. topping: melted biscoff spread and crushed biscoff (optional)

08/29/2026

ooey gooey cinnamon rolls!! (actually the best I’ve had) dough: 3/4 cup (180g) warm milk 1 pack (7g) instant yeast 1/4 cup (50g) sugar 1 egg + 1 egg yolk 1/4 cup (57g) melted unsalted butter 3 cups (360g) bread flour 3/4 tsp (4g) salt *Add warm milk into a large bowl and sprinkle on the yeast. Give it a little mix and then add in the sugar, eggs, and melted butter. Note: if you’re using active dry yeast, you’ll need to activate it in warm milk and sugar first before adding the other ingredients. Then add in flour and salt. Knead for about 8-10 minutes and then let rise for an hour. bottom layer: 1/2 cup (113g) melted unsalted butter 1/2 cup (100g) brown sugar 1/4 cup (50g) white sugar 2 tbsp (30g) heavy cream 1 tsp (4g) vanilla 1/4 tsp (1g) salt *Mix well and add to the bottom of the baking tray (before adding in the rolls!) filling 2/3 cup (133g) brown sugar 1 1/2 tsp (4g) cinnamon 1/3 cup (76g) softened butter *Mix together well. Spread on flattered rolled out dough. Roll the dough up tightly and cut into 8 equal pieces. Place rolls on top of the “bottom layer” and let rise about 30-45 minutes. Then bake at 350 for 22-27 min. cream cheese icing: 4 oz (113g) cream cheese 3 tbsp (42g) butter 1/2 tsp (2g) vanilla 3/4 cup (90g) powdered sugar *Cream together the butter and cream cheese. Then add in vanilla and mix well. Slowly add in powdered sugar. Optional, but you can add a bit of milk or heavy cream to thin out the frosting if you’d like. Spread on top of warm rolls! Recipe inspired by: ambitious kitchen

08/27/2026

Kinder Cookies 1 1/2 cups (190g) flour 1/2 tsp (2g) baking powder 1/2 tsp (2g) baking soda 1/2 tsp (3g) salt 1/2 cup (113g) melted butter 1/2 cup (100g) brown sugar 1/4 cup (50g) white sugar 1 egg + 1 yolk 1 tsp (4g) vanilla ~1 cup chopped kinder [makes 8-10 cookies] melt butter and mix in the sugars well. add in eggs and vanilla. in another bowl, whisk together the baking powder, baking soda, and salt. add the dry into the wet and mix gently. then add in the chopped kinder chocolate pieces. scoop dough and press a kinder piece inside the middle (i used about a 3tbsp scoop). place on baking sheet and rest for at least an hour in the fridge, it just helps with flavor and texture. bake at 350 for 12-14 min! Optional: top with kinder pieces and melt chocolate to drizzle over cookies!

08/23/2026

Biscoff Brownies 2 eggs 1/2 cup (42g) cocoa powder 1/2 tsp (3g) each salt, baking powder, cinnamon 1 1/2 tsp (6g) vanilla 1/2 cup (113g) unsalted butter (melted) 1 cup (200g) sugar 1/3 cup (70g) biscoff spread 3/4 cup (90g) flour 1 cup (170g) chocolate chips 4-5 biscoff cookies (broken) topping after baked: 3 tbsp melted biscoff spread method: melt butter and sugar until sugar is mostly dissolved. add in eggs (make sure the butter/sugar mixture isnt too hot) and mix well. add in cocoa powder and vanilla, mix well. in another bowl, whisk together the rest of the dry ingredients. add in the chocolate pieces to the wet mixture then immediately add in the flour. then mix. note: this was my first time trying this because it supposedly helps prevent the chocolate pieces from sinking to the bottom! add in about 4 crushed biscoff cookies and mix. add to a lined 9x9 pan. dollop and swirl on biscoff spreak, top with another crushed cookie, and then a few more dollops of biscoff (not swirled in this time). bake at 350 for 28-32 minutes (9x9 pan). optional: once done baking, drizzle on more biscoff spread

08/21/2026

ooey gooey banana bread cinnamon rolls!!! 🍌 dough: 3/4 cup (180g) warm milk 2 1/4 tsp (7g) active dry yeast 1 tsp (4g) sugar 4 1/2 cups (560g) flour 1 1/2 tsp (9g) salt 1 tbsp (12g) sugar 1 egg 1 tbsp (12g) vanilla 3/4 cup (180g) mashed banana 1/2 cup (113g) butter * bloom the yeast in warm milk and sugar for about 5 min. while waiting, mash bananas and add in the wet ingredients. in another bowl, whisk all the try ingredients. combine the wet and dry and knead for about 10 minutes or until smooth. cover and let proof for 30 minutes. bottom layer: 1/2 cup (113g) butter 1 cup (200g) brown sugar 2 tsp (5g) cinnamon 1/3 cup (100g) caramel sauce 1/2 tbsp (6g) vanilla 3 tbsp (45g) heavy cream 1/4 tsp (1g) salt *this is what you place the rolled and cut out dough so make sure this is done prior to that. combine all the ingredients, except for the caramel, into a bowl and mix until smooth. pour at the bottom of the pan and drizzle on the caramel. filling: 1/2 cup (113g) butter 1 cup (200g) brown sugar 1 1/2 tbsp (12g) cinnamon 1/4 tsp (1g) salt 1/4 cup (60g) cream diced bananas (1-2 bananas, about 120-180g) *combine the butter, sugar, cinnamon, salt and cream and mix until smooth. spread on the rolled out dough in an even layer and cover in banana slices. (i ran out of banana so i only used a few) frosting: 1/2 cup (113g) butter 5 oz (140g) cream cheese 1 cup (120g) powdered sugar Milk to thin (optional) *make sure the butter and cream cheese are at room temperature. cream them together until smooth and then add powdered sugar. this will be thick icing, but if you want it thinner, add a tbsp or two of milk.

08/19/2026

Smores Pancakes 3/4 cup (95g) flour 1/2 cup (55g) graham cracker crumbs 1/2 tbsp (6g) baking powder 1/2 tsp (3g) salt 1 tbsp (12g) sugar 2/3 cup (160g) milk 1 egg 3/4 tsp (3g) oil 1/2 tsp (2g) vanilla 1/8 cup (12g) cocoa powder in a bowl, mix together dry ingredients, except for the cocoa powder. in another bowl, whisk wet ingredients. then combine the wet and dry ingredients. separate the mixture in half and add cocoa powder to one half of it. cook pancake batter on low-med/low heat. this makes about 6 pancakes total. assemble with whatever smores toppings youd like! I used marshmallow fluff, mini marshmallows, chocolate ganache, crsuhed graham crackers, and melted chocolate.

08/17/2026

cheesy pepperoni pizza rolls 1 cup (240g) warm water 1 tbsp (12g) sugar 2 1/4 tsp (7g) active dry yeast 3 tbsp (42g) butter, melted ~3 cups (360g) bread flour 1/2 tsp garlic powder 1/4 tsp onion powder 1/2 tsp dried oregano 1/2 tsp dried basil 1 1/2 tsp salt filling: 1/2 cup marinara olive oil (enough to cover the dough, I used 2 1/2 tsp) italian seasoning to taste (optional, i used oregano and basil) 1 1/2 cup shredded cheese (i used pizza mix and mozz) pepperoni cheese for bottom of baking pan method: to a large bowl add warm water, sugar, yeast. Let bloom about 5 minutes. Then add in butter, flour, and seasonings. Mix well and knead until smooth. Let rest about 30 minutes in a warm environment. Roll out dough and spread on olive oil and then the sauce. Top with cheese and pepperoni and then roll tightly into a log. Cut into 8 pieces. Prepare a 9x13 pan with parchment paper and some shredded cheese (optional, but gives you nice cheese crust at the bottom). Place rolls and cover to let rest for at least an hour (or until it’s doubled in size). Bake at 350 for 28-33 minutes.

08/15/2026

Nutella Stuffed Chocolate Chip Cookies 1/2 cup (113g) softened butter 1 cup (200g) brown sugar 1/2 cup (100g) white sugar 2 eggs 1 tbsp (12g) vanilla extract 2 cups (240g) flour 1/2 tsp (3g) each of baking soda, baking powder, salt 1/2 cup (85g) chocolate chips 9-10 tbsp (160-185g) Nutella Whisk together dry ingredients. In another bowl, cream butter and sugar. Then add in egg and vanilla. Then combine the dry and wet ingredients until just mixed. Add in chocolate chips and set in the fridge to chill an hour. In the meantime, scoop 3 tbsp of Nutella and freeze. I ended up cutting each blob in half so that’s about 1.5 tbsp per cookie. Once the dough has chilled, scoop and fill each one with Nutella. Let chill in the fridge for another hour, or, if you’re short on time you can bake it. Bake for 11-13 minutes at 350. Optional: drizzle on extra Nutella and chopped hazelnuts.

dinner meals

09/23/2026

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09/01/2026

08/29/2026

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