Salted chocolate chip tahini cookies

Chocolate chip tahini cookies
  • 8 tablespoons (115g, 4 ounces) unsalted butter, at room temperature
  • 1/2 cup (120ml) tahini, well stirred
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (90g) packed light brown sugar
  • 1 large egg, at room temperature
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup plus 2 tablespoons (150g) flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon kosher or sea salt
  • 2 cups (280g) bittersweet or semisweet chocolate chunks, or chocolate chips
  • flaky sea salt, such as Maldon or fleur de sel
  • In the bowl of a stand mixer, beat the butter, tahini, granulated sugar and brown sugar on medium speed for 2 to 3 minutes, until fluffy. (The dough can also be made in a large mixing bowl, stirred with a spatula.)
  • Stop the mixer and scrape down the sides. Add the egg, the yolk, and vanilla, and continue to mix for another minute, stopping the mixer to scrape down the sides of the bowl during mixing, to make sure the eggs are getting incorporated.
  • In a small bowl, whisk together the flour, baking soda, and kosher or sea salt. With the mixer on low speed, add the dry ingredients until just combined, then add the chocolate chips. Do not overmix. Cover the dough and refrigerate overnight.
  • Preheat the oven to 325ºF (160ºC). Line two baking sheets with parchment paper or silicone baking mats.
  • Form the cookies into rounds using an ice cream scoop, or your hands. For small cookies make each 1 1/2-inch (3,5cm), for larger cookies, make them 2-inches (5cm) round. Place them evenly spaced on the baking sheets, 3-inches (8cm) apart). Bake one sheet at a time, so you can keep an eye on them, in the middle rack of the oven.
  • Bake the cookies, turning the baking sheet in the oven midway during baking, until the cookies are golden brown around the edges but still pale in the center. For small cookies, about 12 minutes, for larger cookies, about 14 to 15 minutes. Remove from the oven, sprinkle cookies with a bit of flaky sea salt, and let the cookies cool on the baking sheet. Bake the remaining cookies the same way.

Recipe from

Peanut butter cookies

Peanut butter cookie


Preheat the oven to 350° F. Line two baking sheets with Silpat or parchment paper.

In a mixing bowl, beat together the butter, brown sugar, and peanut butter until light and fluffy, 3-5 minutes. Beat in the maple syrup, then add the egg and vanilla. Beat until creamy. Add the flour, baking soda, and salt.

Scoop dough out and shape into balls (30 grams each or nearly 2 Tbsp) then place on baking sheets spacing them 2-inches apart.

Using a long pronged fork flatten cookies slightly then turn fork going opposite direction and flatten just slightly again (it should create that criss cross pattern).

Bake cookies in preheated oven, one sheet at a time, for about 10 minutes (cookies will appear pale and slightly under-baked, they’ll continue to cook slightly as they cool). 

Let cool on baking sheet 5 minutes then transfer to a wire rack to cool completely. Store cookies and an airtight container.

Recipe adapted from and

Dark Chocolate Cheesecake – 6 Inch


Dark chocolate cheesecake 6”
  • 1 cup chocolate sandwich cookie crumbs, such as Oreo*
  • 2 tablespoons butter, melted
  • 16 ounces (2 blocks or 16 tablespoons) full-fat cream cheese, room temperature
  • 1/2 cup granulated sugar
  • 2 tablespoons unsweetened cocoa
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2.5 oz. dark chocolate (I used 5 squares of Trader’s Joe’s dark baking chocolate)


  • 2.5 oz. dark chocolate (I used 5 squares of Trader’s Joe’s dark baking chocolate) chopped
  • 1/4 cup heavy whipping cream


  1. Preheat oven to 325F. Wrap the outside of a 6×2 or 6×3 springform pan with foil. Lightly grease the inside of the pan.
  2. In a large microwave safe bowl, add the chocolate. Microwave for 30 seconds then stir. Repeat in 15 second increments until the chocolate is completely smooth. Cool for 10-15 minutes.
    Alternatively, add about an inch of water to a saucepan and bring to a simmer on the stove. Turn off the heat and place a heatproof bowl over top (do not let the bottom touch the water). Add the chocolate and melt until smooth. Remove from the heat and cool 10-15 minutes.
  3. In a large bowl, mix together the cookie crumbs and melted butter. Pat into the bottom of the springform pan. Bake in the preheated oven for 5 minutes, then cool slightly.
  4. In a large mixing bowl, beat together the cream cheese, sugar and cocoa until light and fluffy, about 2-3 minutes. Scrape down the bowl as needed.
  5. Beat in the eggs, one at a time, for 1 minute each or until smooth (do not over beat). Beat in the melted chocolate and vanilla.
  6. Transfer the batter to the crust (if using a 6×2 pan, it’ll fill to the top). Place the pan inside an 8×8 or larger pan.
  7. Pour hot water into the outside pan until the springform pan is halfway submerged in the water. Be careful you don’t get water inside the foil.
  8. Bake 65-75 minutes or until the edges are set and brown, the center is mostly set with some wiggling, and internal temperature reaches 150F degrees.
  9. Remove from the oven and carefully run a knife along the edge to loosen the cheesecake. Cool 15 minutes in the water bath.
  10. Remove the pan from the water bath and let cool at room temperature for 1 hour.
  11. Cover and refrigerate at least 4 hours or overnight before garnishing with ganache (see below) or whipped cream. Store leftovers in an airtight container in the refrigerator for up to 5-7 days.


  1. Add the chocolate to a heatproof bowl.
  2. In a medium saucepan, heat the cream until hot but not boiling. Pour the hot cream over the chocolate and wait 1 minute. Stir together until completely smooth.
  3. If the chocolate isn’t melting, place the bowl over a pan of simmering water (do not let the bottom touch the water). Continue stirring until fully melted.
  4. Remove the pan side from the cheesecake. Immediately pour the chocolate mixture over the cheesecake and spread evenly. Refrigerate for 15 minutes or until the chocolate hardens before serving.

Recipe adapted from and

Strawberry Rhubarb Pie

Strawberry rhubarb pie


  • homemade pie crust
  • 3 cups sliced rhubarb (1/2 inch pieces) (about 3 large stalks)
  • 2 and 1/2 cups chopped strawberries (a little less than a 16 oz. box)
  • 1/3 cup packed light brown sugar
  • 1/3 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 Tablespoon orange juice
  • 1/2 teaspoon pure vanilla extract
  • 2 Tablespoons unsalted butter, cut into small pieces
  • 1 large egg, lightly beaten with 1 Tablespoon (15ml) milk
  • optional: coarse sugar for garnish


  1. The crust: Prepare my pie crust recipe through step 5.
  2. Make the filling: Stir the rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla extract together in a large bowl. Set filling aside as the oven preheats.
  3. Preheat oven to 400°F (204°C).
  4. Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust, leaving all of the excess liquid in the bowl (you don’t want that in the filling– discard it). Dot the pieces of butter on top of the filling.
  5. Arrange the lattice: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips 1/2 – 1 inch wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Use a small knife to trim off excess dough. Crimp the edges with a fork, if desired. (Alternatively, you can simply cover the filling with the 12-inch pie dough circle. Cut slits in the top to form steam vents. Trim and crimp the edges. Or a crumble or streusel topping would be great.)
  6. Lightly brush the top of the pie crust with the egg/milk mixture. Sprinkle the top with a little coarse sugar, if desired.
  7. Place the pie onto a large baking sheet with a layer of aluminum foil for easy cleanup, and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 350°F (177°C) and bake for an additional 45-50 minutes or until filling is bubbly. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
  8. Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.

Recipe adapted from

Cream of Asparagus Soup

Cream of asparagus soup
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 large yellow onions
  • 4 cloves garlic, minced
  • 2 1/4 pounds (1 kg) asparagus, woody ends trimmed, cut into 1″ pieces
  • 1 teaspoon coarse salt
  • 1/4 teaspoon black cracked pepper
  • 3 cups low-sodium chicken broth
  • 3/4 cup heavy cream, plus more for garnish
  • 1/2 cup shredded Parmigiano-Reggiano
  • Fresh chopped chives or green onions, to garnish


  • Heat butter and oil together in a pot over medium heat until butter is melted. Sauté the onions until soft while stirring frequently, about 4 minutes. Sauté the garlic until fragrant, about 1 minute.
  • Add the chopped asparagus, season with salt and pepper. Cook for 5 minutes until just starting to change color.
  • Pour in the chicken broth and bring to a boil. Reduce heat to low and cover with lid. Simmer for about 20 minutes, or until the vegetables are very tender.
  • Use an immersion blender or regular blender to puree soup. If using a regular blender, stop and remove lid a couple of times to let some steam out and avoid overheating.
  • Return soup to pot and let simmer, uncovered. Stir in cream and cheese. Taste test and adjust salt and pepper, if needed. Let simmer until thickened.
  • Garnish with fresh chopped chives or green onions, extra cream and cracked black pepper.

Recipe adapted from

Strawberry Lemon Cake

Strawberry lemon cakeIngredients

  • 1 and 1/2 cups or 210 grams all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (1 stick or 113 grams) unsalted butter, at room temperature
  • 1 cup or 225 grams granulated sugar plus extra for sprinkling
  • 1 1/2 tsp vanilla extract
  • 3 large eggs or 2 jumbo eggs
  • 2 tablespoons lemon juice
  • 1/2 cup or 120 grams sour cream, yogurt or milk
  • 14 ounces or 398 grams fresh strawberries hulled and sliced

For the glaze

  • ½ cup powdered sugar
  • 2 teaspoons lemon zest
  • 2 teaspoons lemon juice


  • Set oven to 350F
  • Lightly spray a 9 or 10 inch spring form, or 8 x 8  square pan
  • Whisk together the flour, baking powder, and salt and set aside.
  • Cream the soft butter and sugar together in a stand mixer for 3-4 minutes, until light and fluffy. Scrape down the side of the bowl a couple of times.
  • Beat in the eggs, one at a time, and then beat in the vanilla and lemon juice.
  • Add the flour to the mixing bowl alternately with the sour cream/yogurt/milk, beginning and ending with the flour. Mix until combined, but don’t over mix.
  • Fold in the berries and turn into the prepared pan. Smooth out the top. 
  • Bake for 40-45 minutes, or until the cake no longer jiggles in the center and the top is golden and slightly crackled. The exact cooking time will depend on the pan size you use. You can insert a toothpick in the center to test.
  • Lemon Glaze: Mix together powdered sugar with lemon zest and enough lemon juice to thin to your desired consistency.  Drizzle over the cake.
  • Let cool briefly, and then unlatch the spring and remove the outer ring. I like to run a spreading knife along the edge first to loosen any parts of the cake that are sticking to the pan. Cool completely on a rack before slicing.

recipe adapted from


Sourdough Discard Pizza Dough

Sourdough discard pizza doughIngredients

  • 1 cup (227g) sourdough starter, unfed/discard
  • 1/2 cup lukewarm water
  • 2 1/2 cups (300g) unbleached all-purpose flour
  • 1 teaspoon (6g) salt
  • 1/2 teaspoon instant or active dry yeast
  1. Stir any liquid on top of your refrigerated starter back into it before measuring 1 cup (227g) into a large mixing bowl. Note: This is a good opportunity to feed the remainder of your starter, if necessary.
  2. Add the water, flour, salt, and yeast. Mix to combine, adding the remaining water, one tablespoon at a time, if the dough looks dry. Continue kneading, for about 7 minutes in a mixer with the dough hook, until the dough wraps itself around the hook and cleans the side of the bowl.
  3. Place the dough in a greased container, cover and let rise until almost doubled in bulk. Depending on the vitality of your starter, this will take between 2 and 4 hours. For a faster rise, place the dough in a warm spot, or double the yeast.
  4. For two thin-crust pizzas, divide the dough in half, and shape each into a flattened disk. Drizzle two 12″ round pizza pans with olive oil, and brush to coat the bottom. Place the dough in the pans, cover, and let rest for 15 minutes. After this rest, gently press the dough toward the edges of the pans. If it starts to shrink back, cover and let rest for 15 minutes before continuing.
  5. For a thicker, large pizza, oil a 14″ round pizza pan (an 18″ x 13″ half-sheet pan will also work). Place the dough in the selected pan and press it out to the edges, again giving it a 15-minute rest before continuing if it starts to snap back.
  6. Cover the pan(s) and let the dough rise until it’s as thick as you like.
  7. Towards the end of the rise time, preheat your oven to 450°F.
  8. Sauce and top as you like, but don’t add cheese yet. Bake thin-crust pizzas for 5 minutes before removing from the oven and adding cheese. For thick-crust pizza, bake for 10 minutes before removing from the oven and adding cheese. Return to the oven and bake for 5 to 7 more minutes, until the cheese is melted.
  9. Store leftover pizza covered in the refrigerator for up to 5 days.

Recipe adapted from

Tart cherry pie

Tart cherry pieINGREDIENTS
2 1/2 cups unbleached all purpose flour
3/4 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
5 tablespoons (or more) ice water

3/4 cup plus 1 tablespoon sugar
4 tablespoons cornstarch
1/4 teaspoon salt
5 cups whole pitted sour cherries or dark sweet cherries (about 2 pounds whole unpitted cherries)
1 teaspoon fresh lemon juice (if using sour cherries) or 3 tablespoons fresh lemon juice (if using dark sweet cherries)
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
1 tablespoon (about) milk

For crust:
Mix flour and salt in the bowl of a KitchenAid mixer. Add butter mix until small pea-size clumps form. Add 5 tablespoons ice water; mix on low until dough holds together, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. Do ahead Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.

For filling:
Position rack in lower third of oven and preheat to 425°F. Whisk 3/4 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, vanilla and almond extract; set aside.
Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim dough overhang to 1/2 inch. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round. Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon sugar.

Place pie on rimmed baking sheet covered with aluminum foil for easy cleanup and bake 15 minutes. Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely.

Recipe adapted from

Double Chocolate Sourdough Discard Brownies

Double chocolate sourdough discard browniesIngredients

  • ¾ cup bittersweet chocolate, chopped – 4.95 oz (11 squares Trader Joe’s) chocolate
  • ½ cup unsalted butter, cut into pieces (1 stick)
  • ½ cup sugar
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 whole eggs, room temperature
  • ½ cup 100% hydration sourdough starter discard, room temperature
  • ¼ cup cocoa powder
  1. Preheat oven to 325 F
  2. Line a metal 9×9 square baking pan with parchment paper and coat the paper in butter (if you leave some hanging over the edges, it makes it really easy to lift the brownies out of the pan!).
  3. In a double broiler, saucepan, or the microwave, melt the chocolate and butter. Stir it often so it does not burn.
  4. Pour the melted chocolate/butter into a large bowl.
  5. Whisk in the sugar, salt and vanilla.
  6. Add the eggs one at a time, whisking to combine each addition.
  7. Sift the cocoa powder over the chocolate and stir to combine.
  8. Add the starter and stir gently until it is completely incorporated and you don’t see any streaks of starter.
  9. Place the batter into the prepared pan evenly and bake for about 30-40 minutes, or until a toothpick inserted into the center comes out clean.
  10. Cool in the pan 20 minutes (this is the hardest part), lift the parchment paper out and allow to cool the rest of the way on a wire rack.
  11. When cool completely, cut into squares and enjoy!

Chocolate chia overnight oats

 Chocolate chia overnight oats½ cup old-fashioned oats
¼ cup dried fruit, cut into small pieces, if needed
1 tablespoon chia, flax, poppy or sesame seeds
1 tbsp cocoa
2 tablespoons sliced almonds
1 tbsp agave syrup or sweetener of your choice
1 cup milk or unsweetened dairy alternative, such as almond or oat milk
¼ teaspoon kosher salt

Mix oats, dried fruit, seeds, cocoa, nuts, sweetener, salt and milk in a pint jar or 2-cup airtight resealable container. Shake well to mix ingredients. Seal tightly and refrigerate for at least 5 hours or up to 5 days.
Uncover, stir well, and taste and adjust sweetness as necessary.

Recipe adapted from