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 butte...

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 ar...

 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 ...

 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...

You read the title, let's get starting making this so you can eat it! Ingredients  4 slices thickly cut bread- I used my recipe from the Fluffy Thick White Bread 3 eggs 1/2 cup heavy cream 1/4 cup almond milk 1 tablespoon sugar 1⁄4 teaspoon salt 1 teaspoon vanilla extract 1⁄2 teaspoon ground cinnamon 2 tablespoons butter (for fry pan or grill) For the Maple Whipped Cream 1/2 cup heavy cream 2 1/2 tablespoons maple syrup Directions Beat eggs, milk, sugar, salt, vanilla extract and cinnamon in a large bowl. Beat only until well-combined but not excessively frothy. Strain the egg mixture into an 8" x 8" pan to dip the bread into. Straining the mixture removes any egg whites not incorporated into the custard!! Heat butter in a skillet large enough to handle four slices of bread. When butter begins to sizzle, lay all four slices of bread in the pan. Allow to soak for 10 seconds, flip over the slices, and continue to turn the slices onto each side until you can feel the weight ...

 This was so fun to take a picture of and even more fun to eat! It's custardy, cakey and chocolatey! Who could ask for anything more? Ingredients 2  Eggs room temperature, separated 1/2 teaspoon Vanilla Extract 3/4 cup Sugar 1/4 cup Butter melted 1/4 cup Flour 1/4 teaspoon Salt 1/4 cup Cocoa Powder 1 tablespoon Nutella 1 cup Milk Directions Pre-heat the oven to 320 F line a 9 x 9 inch baking pan with parchment paper Beat the Egg Whites until stiff – keep aside Whisk the Egg Yolks, Vanilla and Sugar until creamy – add the melted Butter and whisk until combined Sift together the Flour, Salt and Cocoa Powder – add to the Egg/Butter mixture and beat 1 – 2 minutes Add the Nutella and beat until well mixed in Gradually pour in the Milk and beat until smooth Add the Egg Whites and gently mix through using a spatula – Pour mixture into the prepared pan and bake 1 hour – cool to room temperature and then refrigerate at least one hour or until set