Bellamy Creek Recipes


  • 3 3/4 c. all-purpose flour
  • 2 tsp. salt
  • 2 Tbsp. baking powder
  • 1/2 c. sugar
  • 1 tsp. lemon zest
  • 1 pint blueberries
  • 2 1/2 c. cold heavy cream


  • 1 tsp. fresh thyme leaves
  • 1 c. powdered sugar
  • 4 Tbsp. lemon juice
  • 1 tsp. lemon zest


1) Preheat oven to 375 degrees.

2) Mix together the flour, salt, baking powder, lemon zest and sugar. 

3) Add the blueberries and incorporate into dry ingredients so they are evenly distributed. Add the heavy cream and mix just until it comes together in the bowl. 

4) Turn dough over on table and fold a few times. 

Note from Blair: “I like to knead until the blueberries start to break up, resulting in a nice jammy scone.” 

5) Shape into a ball and pat down to form a 10″ circle. Cut into 8 slices and place on parchment sheet. Make sure the scones have at least 1/2″ separation between them. Bake at 375 degrees for about 20 minutes.

Glaze: Mix all ingredients together and spread on scones once they have cooled.


  • 2 c. all-purpose flour
  • 1/2 tsp. salt
  • 1/2 lb. unsalted butter
  • 1/2 c. sugar
  • 1 tsp. vanilla
  • 2 tsp. lemon zest
  • 1 1/2 Tbsp. lemon juice
  • 1 Tbsp dried lavender


1) Preheat oven to 300 degrees.

2) Spray 8 or 9″ round cake pan. Line bottom with parchment.

3) Beat butter and sugar until light and fluffy. Add vanilla, lemon zest, lemon juice, and lavender. Mix until well combined.

4) Combine dry ingredients. Add flour mixture and mix just until combined. Spread mixture into prepared pan.

5) Bake at 300 degrees for about 25 mins or until edges are golden.


  • 1 c. powdered sugar
  • 2 Tbsp. unsalted butter at room temp
  • 1/8 c. lemon juice

Beat ingredients until smooth.

Once cooled, spread glaze over top and sprinkle with more dried lavender. 


  • 1 1/4 c. all-purpose flour
  • 1/4 tsp. salt
  • 8 Tbsp. cold unsalted butter
  • 1/4 c. sour cream
  • 1 Tbsp. lemon juice
  • 1/4 c. ice water

Put the flour and salt in a food processor and pulse in chunks of butter until it’s pea-sized. Combine cold water, sour cream and lemon juice in separate bowl. Add to flour mixture and pulse just until it comes together. Cover in plastic wrap and chill for an hour.

Note from Blair: “I usually triple the recipe and have portions of dough ready to go in the freezer. I take the dough out of the freezer and put it in the cooler so it’s ready for me to roll out in the morning.”


  • 1 lb. of spinach
  • 3 cloves garlic, sliced
  • 1 c. caramelized onions (how-to below)
  • olive oil
  • 1 14.5 ounce can white beans, drained
  • 2 cups of shredded Gruyère
  • salt, pepper
  • Egg wash: 1 egg with 1 Tbsp. water
  • Caramelized Onions
  • 2 yellow onions
  • 3 Tbsp. butter
  • 1 tsp. salt

Thinly slice the onions. Melt butter in saucepan over medium/high heat. Once the butter is melted, add the onions. Cook the onions, stirring constantly until they start to soften. Add 1 tsp. salt. Turn heat down to medium low and cook the onions until they are dark amber and jammy. This will take about 30 minutes. Make sure to stir the onions every few minutes to prevent burning. 

1) Preheat oven to 375 degrees.

2) Sauté garlic until golden, and then add the caramelized onions. Mix that until it’s warmed up, and then slowly add the spinach. Season with salt and pepper. Once that is cooked down, let cool.

3) Assembly: Roll dough out into a 12″ round. Spread shredded Gruyère evenly over the dough, leaving a 2″ border of dough all around. Next, evenly sprinkle drained white beans over the cheese. Top this with an even layer of your spinach/onion mixture. 

4) Fold the border of dough over the filling. Brush border with egg wash and bake at 375 degrees for about 30-40 minutes, or until crust is golden brown.

Note from Blair: “I make two versions of these savory rolls: red pepper rolls and pesto twists. The dough is the same for both. Filling and shaping methods are different.”


  • 1 c. lukewarm milk
  • 2 1/4 tsp. active dry yeast
  • 4 1/2 c. all-purpose flour
  • 1/4 c. sugar
  • 1 3/4 tsp. salt
  • 2 large eggs
  • 1/3 c. unsalted butter, diced

1) In a small bowl, combine milk, yeast and 1 tsp. sugar. Let sit for 10 minutes in a warm spot.

2) In bowl of a stand mixer with dough hook, combine flour, milk mixture, sugar, salt, eggs and butter on medium until it comes together. Then knead on high for about 10 minutes until smooth and soft. Transfer dough to oiled bowl and cover with plastic wrap and let rise for about 1-1 1/2 hours until double in size.

3) Punch down the dough.


I make a pesto using spinach, pistachios, olive oil, parmesan, garlic. Roll dough into rectangle. Spread the pesto on the dough. Sprinkle with parmesan and mozzarella. Fold dough. Cut into strips, and make twists. 


I make a paste with roasted red peppers (in a jar), almonds, Parmesan, garlic, oil, and sriracha. I roll out the dough into a rectangle and spread this savory paste on the dough. I then scatter strips of red pepper over the paste and sprinkle with mozzarella. Roll it up, cut into 12 pieces. Proof, and bake. Brush with garlic butter as soon as they come out of the oven.

Author note: “Blair, what the hell do you mean by ‘Proof’?”

Blair: “Proofing just means to let rise. Usually you let dough rise until double in size, for about an hour.” 


  • 18 eggs
  • 5 1/2 c. Half and half 
  • 2 tsp. cumin
  • 1 tsp. thyme
  • 1 Tbsp. salt
  • 2 tsp. pepper
  • 1/2 tsp. cayenne 
  • 2 tsp. garlic powder
  • 1 tsp. turmeric 
  • 2 bunches of Swiss chard, roughly chopped
  • 1 c. cooked chopped bacon
  • 2 cups cooked chopped ham 
  • 1 large onion
  • 5 cloves garlic
  • 1 c. chicken stock
  • 24 oz day-old bread cubes
  • 12 oz Gruyère, shredded
  • 4 oz Parmesan, grated 
  • 24 oz canned white beans 

1) Slice onion and garlic. Cook until golden brown. Add chopped Swiss chard. Season with salt and pepper. Cook for about 5-8 minutes or until Swiss chard starts to cook down. 

2) Add chicken stock and cook until chard stems are soft. Drain any excess liquid and set aside.

3) Mix together eggs, heavy cream, and all the herbs and spices with an immersion blender or a whisk. Set aside. 

4) Spray 12×18” roasting pan. Add layer of half of the bread cubes to bottom of the pan. Top with half of the Swiss chard mixture. Sprinkle half of the bacon, ham and beans over the Swiss chard. Then spread half of the cheese over that. Repeat once with remaining ingredients. 

5) Carefully pour the egg mixture evenly over the top of the ingredients. Let soak for at least 2 hours or overnight. 

6) Bake at 350 degrees for about an hour or until golden brown on top. 


  • 2 1/2 c. all-purpose flour
  • 3 Tbsp. sugar
  • 1/4 tsp. salt
  • 2 sticks (8 oz) butter
  • 6 Tbsp. water


  • 3 lbs Granny Smith apples
  • 1/4 c. brown sugar
  • 1/2 c. granulated sugar
  • 2 Tbsp. all purpose flour
  • 3/4 tsp. cardamom
  • 1/2 tsp. cinnamon
  • 1/4 tsp. salt
  • 2 Tbsp. unsalted butter cut into small pieces
  • Heavy cream and sugar as needed for brushing the top 


1) In a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or fork, cut the butter into the flour mixture until the mixture resembles a coarse cornmeal. Add the water and mix with a fork just until the dough comes together.

2) Cut dough into two equal pieces and form into flat disks. Refrigerate for one hour. 


1) Peel, core and slice apples into 1/2” wedges. Toss with remaining ingredients and set aside. 

2) Roll pie dough into two 12” rounds that are 1/8 inch thick. Transfer one of the dough rounds to a 9-inch pie pan or cast iron skillet, fitting the dough into the bottom and sides of the dish. Trim the dough, leaving a slight overhang. This can be done with scissors. Spread the apple mixture into the crust and scatter the bits of butter over the mixture. 

3) Place the second dough round over the apple filling. Trim the dough so it is even with the bottom crust. Fold the overhang under and crimp by pinching or using a fork. Cut a few slits in the top crust. 

4) Brush top with heavy cream and sprinkle with sugar. 

5) Place pie on a lined baking sheet. Bake at 400 degrees for 15 minutes, then turn temperature down to 350 and bake for another 45-60 minutes or until top crust is golden brown. 

Mascarpone cream:

  • 4 oz Mascarpone
  • 1/4 c. powdered sugar
  • 2 c. heavy whipping cream
  • 1 tsp. vanilla 
  • 1 tsp. cinnamon 

In a medium bowl, beat mascarpone And powdered sugar until soft and fluffy. Add 1 tsp vanilla and 1/2 tsp cinnamon. Slowly add 2 cups of heavy whipping cream and beat on low speed until combined. Turn speed up to high and beat until stiff peaks form. 


  • 2 cups buttermilk
  • 2 eggs
  • 1/4 cup olive oil 
  • 1 cup all-purpose flour
  • 3/4 cup almond flour
  • 2 tsp. baking powder
  • 1 tsp baking soda
  • 2 Tbsp. sugar
  • 1/4 tsp. salt

1) Mix dry ingredients in large bowl

2) Add wet ingredients and mix just until combined. Let sit for 5 minutes before cooking. 

3) Heat large nonstick griddle or skillet to medium low. Once it is heated, spray with cooking spray. Ladle about 1/3-1/2 cup of batter into the skillet. Wait for bubbles to rise to the surface and the bottom of the pancake is a deep golden brown before flipping. The pancake will be almost all the way cooked through at this point. This will prevent The batter from going all over the place when you flip! Once the other side is golden, remove from pan and place in warm oven until read to serve. 


  • 1 lb. Brussels sprouts, cut in half lengthwise
  • 2 Tbsp. extra virgin olive oil
  • 1/4 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper


  • 2 Tbsp. soy sauce
  • 2 Tbsp. honey
  • 1 1/2 tsp. sesame oil
  • 1 tsp. sriracha
  • 2 cloves garlic, minced
  • 1 tsp. finely grated fresh ginger
  • 2 Tbsp. lemon juice

1) Preheat oven to 400 degrees.

2) In a large bowl, toss the Brussel sprouts with olive oil, salt and pepper. Spread onto baking sheet and bake for 30-35 minutes or until browned.

3) Meanwhile, place all sauce ingredients into a small saucepan and simmer for 2-3 minutes or until slightly thickened.

4) Once Brussel sprouts come out of oven, immediately pour the sauce over the sprouts and toss until coated.


  • 2.5 lbs. potatoes, peeled and cut into 1” cubes
  • 1 head garlic
  • 2 leeks
  • 1.5 oz butter
  • 1/3 cup sour cream
  • 1/2 cup milk
  • 1 tsp. salt
  • Salt
  • Ground pepper

Start by roasting the garlic and leek.

1) Preheat oven to 400 degrees

2) Slice off top of the head of garlic and drizzle with oil. Season with a pinch of salt and pepper. Wrap in foil and place on pan. Roast for around 40 minutes, or until golden and very soft. Let cool.

3) Trim off the leeks’ dark green leaves and rinse thoroughly with water to remove any dirt. Pat dry. Slice the leeks lengthwise, whites and pale green, and cut into 4” chunks. 

4) Place leeks close together cut side down on a pan lined with foil or silicone mat. Drizzle with olive oil and rub the oil onto the leeks to coat both sides. Season with salt and pepper. Cover leeks loosely with aluminum foil. Bake for 20 minutes, and remove foil. Bake for another 15-20 minutes or until soft and golden brown.

5) Meanwhile, cook the potatoes. Peel potatoes and cut into 1” cubes. Place in large pot with 1 tsp of salt and enough water to cover the potatoes by 2”. Cook potatoes until soft and easily broken apart with a fork (about 15-20 minutes). Drain well.

6) Add milk, butter, sour cream, 1 tsp. salt and plenty of ground black pepper to hot potatoes and mash with potato masher until smooth.

7) Place roasted leek and garlic into food processor and pulse 10-15 times until a paste starts to form. Mix the paste into the mashed potatoes. Season with salt and pepper as needed.


  • 2 lbs. sweet potatoes, unpeeled, cut in half lengthwise
  • 1 Tbsp. olive oil
  • Kosher Salt and Black pepper
  • 1/2 cup roughly chopped parsley
  • 1/2 cup roughly chopped cilantro
  • 2 tsp. dried oregano
  • 1 Fresno pepper, roughly chopped
  • 3 garlic cloves, chopped
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 cup red wine vinegar
  • 1/4 cup water
  • 3/4-1 cup extra virgin olive oil

1) Preheat oven to 450 degrees

2) Rub potatoes with olive oil and season with a pinch of salt. Place potatoes cut-side down on a baking sheet lined with parchment, aluminum foil or silicone mat. Roast for about 25-35 minutes, until very soft.

3) While the potatoes are roasting, make the chimichurri. Place parsley, cilantro, Fresno pepper, garlic, oregano, red wine vinegar, water, salt and pepper in food processor and blend until very finely chopped (almost a paste). Remove from blender and place in medium bowl. Stir in olive oil. If the mixture is too thick, you can stir in more olive oil a tablespoon at a time until a pourable consistency. You can also add more salt to taste.

4) Once the potatoes are cooled slightly, remove the skins and mash the flesh together with 1/4 tsp kosher salt and black pepper to taste. Transfer mash to platter and spoon chimichurri evenly over the potatoes.


  • 1 1/4 cup all-purpose flour
  • 1 tsp. baking soda
  • 1/4 tsp. fine salt
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. cardamom 
  • 1/2 tsp. ground nutmeg
  • Pinch of ground black pepper 
  • 3/4 cup firmly packed light brown sugar
  • 1/4 cup coconut oil
  • 2 large eggs
  • 1 1/2 cups finely shredded carrots (about 2 medium carrots, peeled)
  • 1/2 cup applesauce
  • 1/2 teaspoon vanilla extract


  • 8 ounces cream cheese, soft
  • 6 ounces unsalted butter, cut into small pieces
  • 1/4 teaspoon salt
  • 3 and 1/2 cups confectioners’ sugar, sifted

1) Preheat the oven to 350 F. Line 12 standard muffin cups with paper cupcake liners.

2) Mix together the flour, baking soda, salt, and spices in medium bowl. In a large stand mixer with the paddle attachment, combine the brown sugar, oil and eggs until well combined. Add the carrots, applesauce and vanilla. Add the dry ingredients and mix just until combined.

3) Divide the batter among the muffin cups. Bake until a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.

4) In a small saucepan, melt butter and stir on medium heat until it turns golden brown and smells nutty, around 5-8 minutes. Let cool and solidify before making icing.

5) Once cooled, beat cream cheese, browned butter and salt until light and fluffy, about 2 minutes. Add sugar and beat until light and fluffy, another 3-4 minutes. 

6) Once the cupcakes are cooled, ice cupcake using a piping bag or spatula. Top with toasted pecans or dust with cinnamon! 


  • 2 Tbsp. extra virgin olive oil
  • 5 cloves garlic, minced
  • 1 small yellow onion, chopped
  • 1 lb. ground hot Italian sausage
  • 1 bunch or 6 oz chopped kale 
  • 28 oz can whole plum tomatoes
  • 1/4 tsp. red pepper flakes
  • 2 Tbsp. chopped fresh basil
  • 1/2 cup Parmesan
  • 1/4 cup heavy cream
  • Salt and pepper
  • 1 lb Pappardelle 

1) Heat oil in large, deep saucepan. Add onion, garlic and Italian sausage. Cook for 5-8 minutes on medium-high until sausage is cooked through and onions are softened and just starting to turn golden. 

2) Add chopped kale and cook down, around 3-4 minutes. Add can of tomatoes and break the tomatoes down with a wooden spoon. Add basil, red pepper and salt and pepper to taste. Simmer for an additional 3 minutes. 

3) Add 1/4 cup Parmesan and heavy cream, stir to thoroughly combine. Turn heat to low while you cook the pasta. 

4) Bring 6 quarts of salted water to boil. Add pappardelle and cook for 5-7 minutes or until al dente. Drain and add to sauce, along with remaining 1/4 cup Parmesan. Stir to combine and serve immediately. 



  • 1 lb ground beef
  • 3 cloves garlic, minced
  • 1 egg
  • 1/8 cup plain breadcrumbs
  • 1/4 cup grated Parmesan
  • 1/8 cup chopped fresh parsley
  • 1 tsp. salt
  • 1 tsp. freshly cracked black pepper


  • 1 lb. 12 oz can plum tomatoes
  • 2 Tbsp. extra virgin olive oil
  • 3 garlic cloves, chopped
  • 1/2 tsp. kosher salt
  • 4 large basil leaves, torn in half
  • 6 slices Provolone
  • 3 sub rolls
  • 1/4 cup chopped fresh parsley
  • Parmesan for sprinkling

1) Preheat oven 400 degrees.

2) In large, deep saucepan, sauté garlic in olive oil on medium-high until golden. Add can of plum tomatoes and break up with a wooden spoon. Add basil leaves. Season with salt and pepper. Simmer for 8-10 minutes on medium low. Keep on low heat while you prepare the meatballs.

3) Meanwhile, mix all meatball ingredients together in large bowl and form into 6 balls about the size of a lime. Place meatballs on a tinfoil or parchment-lined sheet pan. Drizzle with olive oil and bake at 400 degrees for 15 minutes.

4) Remove meatballs from oven and nestle them into the saucepan with the tomato sauce. Simmer on medium-low for 10 minutes, then flip the meatballs over and simmer for another 10 minutes.

5) Prepare the subs:

If the bread isn’t pre-sliced, slice the bread making sure not to cut all the way through. Open up the roll, and place a slice of provolone on each side of the bread. Place the rolls, cheese side up, under a broiler for 5 minutes or until melted and bubbly. Place 3 meatballs in the roll, and top with a spoonful of sauce. Sprinkle with Parmesan and chopped parsley.


  • 3 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 cup (two sticks) butter, melted
  • 2 Tbsp. grated orange peel
  • 2 tsp. vanilla extract
  • 1 tsp. anise
  • 1 Tbsp. orange juice
  • 4 tsp. Baking powder
  • 1 tsp. ground cardamom
  • 1/4 tsp. salt
  • 6 large eggs
  • Powdered sugar for dusting

1) Preheat electric pizzelle iron

2) Measure all ingredients into a large bowl. Mix at low speed until well blended, scraping sides of bowl with rubber spatula.

3) Follow the instructions of pizzelle iron manufacturer (you might need to use cooking spray). When iron is ready, spoon a small amount of batter into the center of each form. Close the iron and cook until light golden-brown, about 1-1 1/2 minutes (check instructions on your iron). Gently transfer cookies to cooling rack—they will crisp up as they cool. 

4) Dust with powdered sugar before serving. 



  • 1 lb. ground beef
  • 3 cloves garlic, minced
  • 1 egg
  • 1/8 cup breadcrumbs
  • 1/4 cup Parmesan 
  • 1/8 cup fresh parsley, finely chopped 
  • 1 tsp. salt
  • Olive oil 


  • 4 cups chicken broth 
  • 1 bunch escarole, roughly chopped 
  • 1 lb. raw chicken breast, bone in

1) Preheat oven to 350 degrees. 

2) Mix meatball ingredients together in medium bowl until well combined. Form meatballs into marble-sized balls. You will get around 60 meatballs, but can freeze about half of them for future use, depending on your preference. 

3) Place meatballs on silicone or tin foil lined sheet pan. Drizzle with olive oil. Bake for 6 minutes. 

4) Meanwhile, place chicken in large pot and cover with water. Boil for 20 minutes. Remove chicken from water and let cool. Once cooled, remove meat from bones and shred. Discard the bones and water, and set shredded meat aside. 

5) Heat broth in large pot on medium-high heat. Add escarole and cook on medium until the escarole is cooled down, around 10 minutes. Add shredded chicken and meatballs. Simmer on medium-low heat for 5-8 minutes to let the flavor from the meatballs infuse the broth. Season with salt and pepper to taste. 

6) Serve the soup topped with grated Parmesan. 


  • 1 lb. tomatoes, diced
  • 1/2 red onion, diced
  • 2 cloves garlic, minced 
  • 2 Tbsp. fresh basil, about 5 large leaves, chopped
  • 1/8 cup grated Parmesan 
  • 1/4 cup extra virgin olive oil 
  • 1/4 tsp. salt
  • 1/2 tsp. black pepper
  • 12 slices sourdough bread
  • 1/4 cup extra virgin olive oil 

1) Add tomatoes, onion, garlic, basil, Parmesan, salt and pepper to medium bowl. Stir until combined. Add 1/4 cup olive oil and combine.

2) Brush tops of sourdough slices with olive oil. Place under broiler for about 3 minutes or until golden brown. Serve with bruschetta.



  • 4 oz unsalted butter
  • 1 cup whole milk
  • 1 Tbsp. sugar
  • 1 tsp. orange zest
  • Pinch of salt
  • 1 cup flour
  • 4 eggs room temperature 


  • 1 lb. ricotta, drained
  • 1/2 cup heavy cream
  • 1/2 cup powdered sugar
  • 1 tsp. vanilla extract
  • 1/2 cup mini chocolate chips 
  • Vegetable oil 
  • Powdered sugar
  • Cherries in syrup 


1) Place ricotta, powdered sugar and vanilla in food processor and and blend until smooth. Slowly add the heavy cream while the mixer is on high and blend until the ricotta is smooth and thick, about 20-30 seconds. Add chocolate chips and pulse about 10-15 times to combine. 


1) In a medium pot, bring butter, milk, sugar, orange zest and salt to a boil. Immediately add the flour and stir vigorously with wooden spoon until the dough comes together to form a ball. Remove from heat and continue to stir dough to cool down slightly, 2-3 minutes. 

2) Add eggs one at a time and mix until well incorporated between each addition. Once all eggs are added, you will have a smooth, thick paste. Add the dough to a piping bag fitted with a large star tip. 

For Fried Zeppole:

1) Cut 12-14 four-inch square parchment pieces. 

2) Fill a deep saucepan with 1-2 inches of vegetable oil or shortening. Heat oil to around 350-375 degrees. 

3) Pipe 2.5-3 inch rings onto the parchment squares. Drop the rings, dough side down into the hot oil. The parchment will peel away once heated. Fry until golden brown, then flip. Flip several times to cook evenly until deep golden brown and puffed up. 

4) Remove from oil and place on paper towel to remove excess oil. Let cool. Once cooled, slice in half and fill with ricotta cream. Dust with powdered sugar and top with a cherry. 

For Baked Zeppole:

1) Heat oven 400 degrees.

2) Pipe 3 inch rings on a parchment lined or silicone lined sheet pan. Bake for 25 minutes. Turn off oven, and let puffs sit in oven for another 10 minutes or until deep golden brown. 

3) Remove from oven and let cool. Slice in half and fill with ricotta filling. Dust with powdered sugar and top with a cherry. 


  • 2-3 bunches dandelion greens, loosely chopped (about 4 cups)
  • 1 medium yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 4 eggs
  • 2 Tbsp. unsalted butter
  • 1 Tbsp. extra virgin olive oil 
  • 1/4 cup Grated Parmesan 
  • Harissa or Sriracha 
  • Salt and pepper 

Preheat oven to 350 degrees. 

1) In 9 or 10” cast iron skillet, melt butter with oil over medium heat. Add sliced onions and 1/2 tsp of salt. Cook down until golden brown, stirring occasionally to prevent burning, about 10-15 minutes. 

2) Add minced garlic and cook for another 2-3 minutes. Add chopped dandelion greens and cook, stirring until the greens have wilted, about 3-4 minutes. 

3) Crack eggs over the greens, sprinkle with salt and pepper. Sprinkle Parmesan over eggs and greens. Bake until eggs are set, about 5-8 minutes. 

Serve with crusty bread, and a spicy sauce such as harissa or sriracha. 


  • 2 cups old fashioned oats
  • 1/2 cup maple syrup, plus more for drizzling
  • 1/2 cup chopped pecans  
  • 1 tsp. baking powder
  • 1 tsp. cinnamon
  • 1 tsp. cardamom
  • 1/2 tsp. kosher salt
  • 2 large eggs
  • 2 cups milk
  • 1 tsp. vanilla
  • 3 Tbsp. melted unsalted butter
  • 2 tart apples, chopped into 1/2” cubes (around 2 cups)
  • 1/2 cup fresh raspberries 

1) Preheat oven to 325 degrees. Grease an 8” baking dish with butter or cooking spray. 

2) Mix dry ingredients together in bowl until well combined. 

3) In a separate bowl, mix together wet ingredients using a whisk. Add wet ingredients to dry ingredients and mix until combined. Stir in chopped apples and raspberries just until combined. 

4) Pour mixture into prepared baking pan. Bake for around 45 minutes or until the oatmeal is set and golden around the edges. 

Serve warm drizzled with more maple syrup. 


  • 1 lb boneless, skinless chicken thighs
  • 2 Tbsp. canola oil and 2 Tbsp. butter 
  • 1 medium onion, chopped 
  • 2 Roma tomatoes, cored and diced
  • 1 large banana pepper, seeded and chopped
  • 2 1/2 Tbsp. sweet paprika
  • 1 Tbsp. hot paprika
  • 3 cloves garlic, minced
  • 1 1/2 cups chicken stock
  • 3/4 cup sour cream
  • Salt and pepper
  • Chopped parsley for garnish 
  • Egg noodles, cooked to package directions

1) On medium high heat, melt oil and butter in deep saucepan. Add chicken and cook on each side until golden brown, about 5 minutes per side. 

2) Remove chicken and add onion. Cook for 3 minutes. Add banana pepper and garlic, cook an additional 3 minutes. Add tomatoes and cook another minute. Add paprika and then salt and pepper to taste. Stir to coat the veggies and cook for 1 minute. 

3) Add stock and bring to boil. Add chicken back to pan with accumulated juices. Cover and cook 30 minutes at medium low heat. Remove chicken again, add sour cream and stir. Taste and add more salt and pepper as needed. 

Serve over egg noodles with parsley sprinkled on top.  


  • 2 1/4 cups warm whole milk 
  • 1/2 cup melted butter
  • 2 Tbsp. maple syrup
  • 1 tsp. vanilla
  • 1 tsp. salt
  • 2 1/4 tsp. active dry yeast
  • 2 3/4 cups all-purpose flour
  • 2 large eggs
  • 1/4 tsp. baking soda 

1) In medium bowl, combine warm milk, melted butter, maple syrup, vanilla and salt. 

2) In large bowl, mix together 1/2 cup warm water and yeast. Let sit for 5 minutes. 

3) Add milk mixture to yeast mixture. Stir to combine and then whisk in flour. Cover with plastic wrap and let rest in fridge overnight. 

4) The following day, mix in the eggs and baking soda. Heat waffle iron, spray with cooking oil spray and cook waffles until golden brown, around 5-6 minutes (or according to manufacturer recommendations). Spray iron with cooking spray in between batches. 

Serve immediately while still warm.