CONFIDENT COOKERY

If you love carbs but you want it to be a lil bit more healthy you will love these carby kale pockets of joy!! Ingredients 3 tablespoons unsalted butter 3 tablespoons extra-virgin olive oil (plus more for brushing) 3/4 pound mushrooms Kosher salt Pepper ¾ pound curly kale (stemmed and leaves finely chopped) 1 cup jarred tomato or marinara sauce (plus more for serving)- or make the 10 minute tomato sauce from my Sicilian pizza! 2 tablespoons black olive tapenade ¼ cup basil (finely chopped) 3 ounces Fontina cheese (/4 cup shredded) 3 ounces smoked mozzarella cheese (/4 cup shredded) 1 ½ pounds store-bought pizza dough All-purpose flour (for dusting)   Directions In a large nonstick skillet, melt 2 tablespoons of the butter in 2 tablespoons of the olive oil. Add the mushrooms and cook over high heat, stirring occasionally, until browned and tender, about 5 minutes. Season with salt and pepper and transfer to a medium bowl. In the same skillet, melt the remaining 1 tablespoon of butter in

The perfectly fluffy and salty focaccia crust/base paired with the rustic tomato sauce and cheese! A match made in heaven if you ask me! Ingredients Dough:  900 grams flour  100 grams Whole-wheat flour  780 grams water 20 grams salt  8 grams instant yeast 20 grams olive oil  Sauce and Topping: 1 can 28 ounces crushed tomatoes  8 cloves garlic, finely chopped  Salt and pepper to taste Small pinch sugar  1 teaspoon red pepper flakes 1 tablespoon olive oil  1-2 cup grated mozzarella  Directions In a stand mixer add in the 900 grams of flour and the 100 grams of whole wheat and mix thoroughly. Then in a separate container like a bowl add in 8 grams of instant yeast (3 packets) and 780 grams of water that is 95-100 degrees Fahrenheit (35-37 Celsius. Whisk that together and let it sit for a minute or two (to develop bubbles) and then slowly pour it into your flour mixture (if you're using a stand mixer do this on low speed, if you are using your hands, go really slow?). Then let the mix

 I love blueberry pancakes as much as the next person but sometimes it's nice to switch it up (and make it a little easier to serve a big family!). This is like a cornbread blueberry pancake except it's light and airy, yummm! Ingredients 1 cup all-purpose flour 1/3 cup cornmeal (not coarse, medium- or fine-grind works) 2 large eggs 1/4 cup sugar 1 tablespoon baking powder 1/2 teaspoon. baking soda 2 teaspoons Diamond Crystal or 1 1/4 teaspoon. Morton kosher salt 1 1/2 cups buttermilk, divided 4 tablespoons unsalted butter, melted, divided, plus more room temperature for serving 1 cup fresh blueberries 1 tablespoons vegetable oil Pure maple syrup (for serving) A handful of fresh blueberries for topping (optional) Directions Preheat oven to 375°. Whisk 1 cup all-purpose flour and ⅓ cup cornmeal in a small bowl. Whisk 2 large eggs, ¼ cup sugar, 1 Tbsp. baking powder, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and ½ tsp. baking soda in a medium bowl until eggs are lighte

Do you want a spin on your regular chocolate chip cookie or you want a spin on your shortbread cookies? Well whatever one you are trying to achieve you came to the right place! Ingredients 1 cup plus 2 tablespoons/255 grams total salted butter (2 1/4 sticks), cold (room temperature if you're using a handheld mixer), cut into 1/2-inch pieces 1/2 cup/100 grams granulated sugar  1/4 cup/55 grams light brown sugar  1 teaspoon vanilla extract  2 1/2 cups/325 grams all-purpose flour  6 ounces/170 grams semi-sweet or bittersweet dark chocolate, chopped (not too fine; you want chunks, not little shards) 1 large egg, beaten  Demerara sugar, for rolling  Flaky sea salt, for sprinkling  Directions Line two rimmed baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the butter, both sugars and vanilla on medium-high till it’s super light and fluffy (3 to 5 minutes for a stand mixer; 6 to 8 for a hand mixer). Using a spatula,

 Ok so this is one of the best homey yet sophisticated mac n cheese's I've ever made. You could even call this adult mac n cheese! This recipe is from Joshua Weissman's 3 ways to make Mac N Cheese video Ingredients: Breadcrumb Topping -  3/4 cup (58 grams) Panko Breadcrumbs 1 Tbsp (9 grams) Za'atar 2 tsp (3 grams) Fresh Thyme, finely chopped 4 Tbsp (56 grams) Melted Unsalted Butter Pasta Portion - 3 cups (250 g) Cheddar 3 cups (250 g) Gruyère 1 pound Macaroni- I used Conchiglie (and the shells had cheese bombs when you bite into them. So if that's something you would like...) 1/3 cup (73 grams) Unsalted Butter 1/3 cup (50 grams) All-purpose Flour 3 cups (720 ml) Whole Milk Directions For the bread crumb topping, mix together in a medium sized bowl the breadcrumbs, Za'atar, thyme. The mix in the 4 tablespoons of butter. Then season it with salt and pepper to your liking. Now for the pasta portion! Mix together all of the Cheddar and Gruyère. Then in a large pot b