Rosemary-Garlic Potato Bread

Rosemary-Garlic Potato Bread

I learned the joys of putting potatoes in bread during my time in the Napa Valley, so the flavors here are resonant of that magical place, but don’t be afraid to change up the herbs or play with nuts and olives. You can’t mess it up. Well, you can— I certainly have more than once— but you know what I mean. You can do this by hand, but it’s messy, so I wrote this recipe with directions for using a stand mixer. — Duff

Makes 2 round loaves


  • 2 large russet potatoes, well baked and still warm (instructions below)

  • 1 garlic head, roasted and still warm (instructions below)

  • 2 (¼-ounce) envelopes active dry yeast

  • 2 cups warm water

  • 2 tablespoons sugar

  • 3 tablespoons olive oil, plus extra for brushing

  • 2 tablespoons kosher salt, plus more for sprinkling

  • 4 cups all-purpose flour, plus more as needed

  • 4 cups bread flour

  • 1½ tablespoons chopped fresh rosemary


  • Stand mixer

  • Medium bowl

  • Plastic wrap

  • Baking sheet

  • Pastry brush

  • Knife

  • Wire rack


  1. Peel and coarsely chop the potatoes (instructions below). Squeeze the garlic from the garlic head (instructions below) into a medium bowl and add the potatoes.

  2. In the bowl of a stand mixer fitted with the dough hook, combine the yeast, 2 cups warm water, and the sugar and let the yeast bloom for about 7 minutes, or until bubbly. Add the olive oil, potatoes, garlic, salt, and flours. Mix on medium speed for 15 minutes.

  3. Turn the dough out into an oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 1½ hours, or until doubled in size.

  4. Punch it down and let it rise again for 1 hour. Punch it down again and cut the dough in half. Shape each loaf into a ball, place them on a baking sheet, and let them rise for 45 minutes, or until nice and poofy.

  5. Preheat the oven to 400ºF.

  6. Brush the loaves with olive oil and sprinkle them with a wee bit of salt and some rosemary. Cut a big slash across the top of each and bake for about 45 minutes, or until the loaves are a nice rich brown and sound hollow when tapped. Let cool on a wire rack. Never refrigerate!

Method - Baked Potatoes (preferably Russet Potatoes)

Oven Method

Rub the potatoes with a bit of olive oil, kosher salt, and pepper. Stick ‘em with a fork like 20 times all over the place to let the steam out. Place them on a baking sheet and roast at 425ºF for 1 hour. The skin will get nice and crispy and you can scoop out the potato meat really easy, and also enjoy the skins as a snack while you bake.

Microwave Method

I hate microwaves, but nuking potatoes is a very quick and effective way to cook potatoes. Punch’em with a fork like 20 times all over the place, place in a microwave-safe dish, uncovered, and cook them on full blast for 5 minutes. Turn them over and hit ‘em again for another 5 minutes. That should do it. If not, cook in 2-minute increments until a fork will slide easily all the way to the center of the spud.

Water Method

This is best for potatoes with a thinner skin and and less starch than a big ol’ russet, such as Red Bliss, Yukon Gold, Rose Gold, Inca Gold, Adirondack, or Purple Peruvian. Skin the potatoes first, because harvesting the potato meat is difficult with a boiled potato. Fill a pot with cold water and whole peeled potatoes. Set the pot on a high flame and bring to a boil. Check them after 15 minutes and boil them longer if necessary— it’s much better to overcook than undercook, as you’re creating an ingredient, not a standalone dish.

Method - Roasted Garlic

You should know how to roast garlic— it may save your life one day. Heat the oven to 425ºF. Chop off the pointy end of the head of the garlic and expose the cloves. Drizzle olive oil right onto the exposed garlic, wrap it tightly with aluminum foil, place on a baking sheet, and roast for 35 to 40 minutes. Really, though, don’t time it— just roast them until they smell amazing. You’ll know when you smell it. You’ll also know very quickly if you over-roast it— it’ll smell awful and burnt. Throw it away and start over.

Sweet & Crunchy Cereal Crusted French Toast

Sweet & Crunchy Cereal Crusted French Toast

Get the best of breakfast with cereal AND French toast in one. You have some thick brioche dipped in egg custard, coated in crunchy cereal, baked to a golden brown, and then topped off with brown sugar caramelized bananas. It’s heaven on a plate, trust me. - Duff

Makes 4 servings of French toast


  • 10 cups sweet and crunchy cereal

  • 2 ripe bananas

  • 16 eggs

  • 1 cup whole milk

  • 4 teaspoons granulated sugar

  • 1 teaspoon ground cinnamon

  • ½ teaspoon vanilla extract

  • ½ teaspoon almond extract

  • ½ teaspoon salt

  • 8 slices brioche bread

  • ½ stick unsalted butter

  • 1 cup brown sugar

  • 1 cup maple syrup


  • 2 large bowls

  • 2 rimmed sheets pans lined with parchment paper

  • Medium sauté pan


  1. Preheat the oven to 400 degrees. In a large bowl, smash the cereal into small pieces. Cut the bananas into ½ inch slices and set aside.

  2. In a large bowl, whisk the eggs, milk, sugar, cinnamon, vanilla and almond extracts, and ½ teaspoon of salt until well combined.

  3. Place the brioche slices into the batter and press down so that the bread is well covered. Soak for 4 minutes on each side.

  4. Line 2 rimmed sheet pans with parchment paper. One at a time, dip and coat the brioche slices in the cereal, making sure they’re completely coated. Put them in the oven and bake for 15 minutes until they’re nice and golden brown.

  5. As the toast bakes, in a medium sauté pan over medium high heat, melt the butter. Add the brown sugar and stir until it dissolves. Increase to high heat. Add the bananas to the pan and simmer for 30 seconds. Remove them from the heat.

  6. To assemble, place the French toast in the center of four plates. Top with the caramelized bananas and service with maple syrup.

Whoopie Pies

Whoopie Pies

I don’t know many people that can resist Whoopie Pies. I mean chocolate cake AND a marshmallow frosting filling? What more could you want from a lil’ dessert? - Duff

Makes 12 whoopie pies



  • Cooking spray

  • 2 ⅓ cups all-purpose flour

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ¾ teaspoon kosher salt

  • 1 stick (½ cup) butter, softened

  • 1 cup lightly packed light brown sugar

  • 1 teaspoon pure vanilla extract

  • 1 egg

  • ½ cup unsweetened natural cocoa powder

  • 1 cup milk

  • 2 cups semisweet chocolate chips


  • 1 cup vegetable shortening, softened

  • 1 cup powdered sugar

  • 1 ⅓ cups marshmallow cream (a little more than half a jar) ¼

  • ¼ teaspoon kosher salt dissolved in 1 tablespoon warm water

  • 1 ½ teaspoons pure vanilla extract


  1. Preheat the oven to 350*F. Line two baking sheets with parchment paper and lightly spray with cooking spray.

  2. To make the cakes: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt and then set aside.

  3. With a hand or stand mixer, beat the butter, brown sugar, and vanilla until creamy. Add the egg and beat until smooth. Beat in the cocoa powder. Add the flour mixture and milk alternately, mixing until the batter is smooth.

  4. Stir in the chocolate chips.

  5. Using a 2-ounce scoop, portion the batter and drop it onto the baking sheets, leaving a few inches between the cakes. Grease your hand and pat each one on the head a couple of times for doing such a great job.

  6. Bake for 16 to 18 minutes, or until a toothpick inserted into the middle of a cake has only a couple crumbs stuck to it.

  7. Let the cakes cool completely while you make the filling!

  8. To make the filling: With a hand or stand mixer, beat the shortening, powdered sugar, and marshmallow cream until combined. Add the salt water and vanilla and beat until smooth.

  9. Put the filling into a piping bag and pipe a dollop of filling between the flat sides of two cookies and press them together. You can then either serve them right away or freeze them for later, but they don’t keep too well in the fridge. If you want to make them ahead of time, freeze the cakes and the make the filling fresh when you want to serve them.

Brown Butter-Butterscotch Krispy Bars

Brown Butter-Butterscotch Krispy Bars

Brown butter AND butterscotch? I mean, you can’t really go wrong here. What’s even better is that these come together super quickly, so making them in the middle of the week isn’t out of the question. You can even experiment with different cereals and toppings, so go crazy! - Duff

Makes one 9 x 13-inch pan


  • 1 stick (½ cup) butter

  • ½ teaspoon kosher salt

  • 4 cups mini marshmallows

  • 1½ cups butterscotch chips

  • ½ teaspoon ground cinnamon

  • 6 cups crispy rice cereal

  • 2 tablespoons milk or cream


  1. Butter a 9 x 13-inch pan with your hands or line it with wax paper.

  2. Brown the butter in a large saucepan over medium heat. Keep a close eye on it and don’t let it get too dark! When just golden brown, add the salt, ½ cup of the butterscotch chips, the marshmallows, and the cinnamon. Stir until everything is all melty and smells awesome.

  3. Remove the pan from the heat and add the cereal. Start to stir very gently to coat the cereal.

  4. Press the mixture into the prepared pan. Let it cool for 20 minutes.

  5. Meanwhile, in a double boiler (a heatproof bowl set over a small saucepan of simmering water), melt the remaining 1 cup of butterscotch chips with the cream. Stir until smooth, then use a spoon to drizzle the butterscotch over the bars like Jackson Pollock.

Elvis Cookies

Elvis Cookies

The King deserves a cookie and he was known for his love of peanut butter and bananas. That’s a winning combo, but I added a few extra goodies that I think the King would approve of. Go buy some bananas now so that they can start ripening, and let’s take care of business. - Duff

Makes about 50 cookies.


  • 3 cups sugar

  • 2 sticks (1 cup) butter, softened

  • 1 cup peanut butter (crunchy or smooth, your call)

  • 2 tablespoons molasses

  • 1 tablespoon pure vanilla extract

  • 2 teaspoons baking powder

  • 1 garlic clove, minced*

  • 2 teaspoons Kosher salt

  • 3 very ripe bananas

  • 3 ½ cups all-purpose flour

  • 1 ¼ cups chocolate chips

  • 5 ounces hard pretzels, smashed (about ¾ cup pretzel crumbs)

  • 10 bacon strips, cooked crisp and chopped fine

  • Cooking spray

*This is optional, but just so you know, garlic isn’t weird. There’s a long tradition of putting garlic in chocolate chip cookies. Maybe to keep the vampires from eating your treats. Who knows, but look it up if you want to. I know what I’m talking about.


  1. Preheat the oven to 350ºF and spray a baking sheet or sheets with cooking spray.

  2. In a big bowl, mix the sugar, butter, peanut butter, molasses, vanilla, baking powder, garlic, and salt until it’s all one color. Add the bananas and mash them up really well in there.

  3. Add the flour and gently mix until incorporated, with no lumps. 

  4. Fold in the chocolate chips, pretzel pieces, and bacon.

  5. Using two spoons (or your hands) form balls about the size of a large walnut and drop them on the prepared baking sheets at least 2 inches apart. Places the sheets in the fridge to chill for 30 minutes.

  6. Bake for 12 minutes, or until golden on the outside and super gooey in the middle, just like the King would want them. Let them cool on a wire rack off the baking sheet and enjoy!

Fat & Chewy Chocolate Chip Cookies

Fat & Chewy Chocolate Chip Cookies

Here it is, the recipe you’ve been waiting for… the FAT & CHEWY chocolate chip cookie. I’m not really sure if these are going to make it to your oven, ‘cause you’re just going to want to eat all of the dough anyways. Don’t say I didn’t warn ya.  - Duff

Makes about 2 dozen cookies.


  • 2 ¼ cup all-purpose flour

  • 1 teaspoon kosher salt

  • 1 teaspoon baking soda

  • 2 sticks butter, softened

  • ¾ cup lightly packed light brown sugar

  • ¾ cup granulated sugar

  • 2 large eggs

  • 1 teaspoon pure vanilla extract

  • 2 cups semisweet chocolate chips


  1. Preheat oven to 375ºF.

  2. In a medium bowl, mix together the flour, salt and baking soda. Set aside.

  3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with both sugars until light and fluffy. Mix in the eggs and vanilla.

  4. Add the flour mixture and mix until well combined. Stir in the chocolate chips.

  5. Eat a bunch of the cookie dough (kidding!).

  6. Scoop what’s left of the cookie dough onto an ungreased baking sheet (I like to line mine with parchment paper for easy clean-up).

  7. Bake the cookies for 8 to 12 minutes, depending on how gooey you want those centers to be.

  8. Let cool for 5 minutes, then transfer the cookies to a wire rack. You’ll probably eat them all before they cool because they’re so good.

Thin & Crispy Chocolate Chip Cookies

Thin & Crispy Chocolate Chip Cookies

This is definitely one of my favorite cookie recipes (chewy chocolate chip folks, don’t @ me!). There’s nothing better than biting into one of these razor thin cookies and getting that drool-worthy caramelized crunch. Try making these, and let me know what ya think! Maybe some of you will hop aboard the crispy train. - Duff

Makes about 18 large cookies.


  • 1 cup plus 2 tablespoons all-purpose flour

  • ¾ teaspoon Kosher salt

  • ¼  teaspoon baking soda

  • 1 ¾  sticks (½ cup plus 6 tablespoons) butter, softened (brown butter works really well here)

  • 1 cup lightly packed light brown sugar

  • ¾ cup granulated sugar

  • 1 large egg plus 1 egg yolk

  • 2 teaspoons pure vanilla extract

  • ⅓ cup room-temperature water

  • 2 cups semisweet chocolate chips


  1. In a medium bowl, mix together the flour, salt and baking soda. Set aside.

  2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with both sugars until light and fluffy. Add the egg, egg yolk and vanilla, and beat well. Mix in 1/3 cup room-temperature water.

  3. Mix in the flour mixture until well-combined then stir in the chocolate chips by hand.

  4. Scoop the dough into balls slightly smaller than a golf ball onto a parchment-lined baking sheet (you’ll need a second sheet for baking). Since the dough is rather wet, use a 1.5-ounce kitchen or ice cream scoop if you have one. The cookies can be placed close together on this sheet because they’re just going to set up in the freezer for a while. Chill the cookies in the freezer for 30 minutes to 1 hour.

  5. Preheat the oven to 325ºF. Line another baking sheet with parchment paper.

  6. Take the cookies off the frozen baking sheet and place them at least 3 inches apart on the new sheet. Let them warm up just enough so you can squish them. Pressing with your palm or the flat bottom of a glass, gently flatten each cookie to about 1/4-inch thick. This is super thin, but there is a huge difference between 1/2-inch and 1/4-inch thick. These would be two VERY different cookies.

  7. Bake for 20-25 minutes, or until kinda dark golden brown. Let cool on the baking sheet on a wire rack for 15 minutes. Enjoy that crispy goodness!

Buttermilk Biscuit Strawberry Shortcakes

Buttermilk Biscuit Strawberry Shortcakes

I love strawberries and it’s the season to showcase them! This is the time when they’re that beautiful deep red color and are exploding with flavor. This recipe also includes delicious flaky biscuits, so what are you waiting for? Get to makin’ these shortcakes! - Duff

Makes about 4 large biscuits (note: you can use a smaller circle cutter if you want to make more!)


Biscuit Dough

  • 5 c. AP Flour

  • 2 tbsp. Kosher salt

  • 2 tbsp. Granulated sugar

  • 1 tbsp. Baking powder

  • 1 tbsp. Baking soda

  • 10 oz. (1.25 cups) cold lard (note: you can use butter here, but I find lard makes the flakiest biscuits!)

  • 1.5 cups buttermilk 

Egg Wash (to brush biscuits before baking)

  • 2 eggs

  • 2 tbsp. Sugar

To Assemble:

Creme Fraiche (for bottom of plate)

  • 1/3 cup creme fraiche

  • 2 tsp. sugar

1 pint Strawberry Ice Cream

1 pint Strawberries, cored and roughly chopped

Whipped Cream

  • 1 pint whipping cream

  • 1 tbsp. Sugar

  • 1 teaspoon vanilla extract 

  • Pinch of salt

Powdered Sugar (for dusting)

Special Equipment

  • 3.5 in. Round circle cutter (you can also use a floured pint glass)


  1. Preheat the oven to 375˚F and line a sheet tray with parchment paper.

  2. In a big bowl, combine the flour, salt, sugar, baking powder, and baking soda. Start tearing off chunks of lard and massage them into the flour. Pour in the buttermilk and gently massage the dough until just formed (it’s important not to over mix here, as the warmth of your hands will start to melt the lard which means less flaky dough!).

  3. Flour a table or large cutting board and turn the dough out onto it. Flour the top of dough and roll it out to 1.5 inches thick. Cut out the biscuits and place them onto the sheet tray so that they’re almost touching. 

  4. To make the egg wash: whisk together the eggs and sugar. Brush the top of the biscuits with the egg wash.

  5. Bake them for 20-22 minutes until nice and golden brown.

  6. While they’re baking, combine the creme fraiche and sugar in a small bowl and set aside. You can core and roughly chop the strawberries as well. For the whipping cream, use a hand mixer or stand mixer (or muscles), to whip the cream with the sugar, vanilla extract and salt until you get soft peaks (so it holds together, but isn’t super stiff). 

  7. To assemble, spoon the creme fraiche onto the center of a plate. Put the bottom half of a biscuit on top of the creme fraiche, then add a scoop of strawberry ice cream, whipped cream and strawberries. Add the top half of the biscuit, dust with powdered sugar and throw some strawberries around it to make it all cute and stuff. 

Blueberry Cake Doughnuts

Blueberry Cake Doughnuts

These are my favorite doughnuts ever! I've had an emotional attachment to them since I was living and working in Washington, D.C. I was super poor and there was a bakery stall in Eastern Market right on my way to work that would sell me two-day-olds for 50 cents, and I'd eat them while riding my bike to work. Oh, the salad days. I've tried to sneak this doughnut onto the menu of every restaurant I've ever worked at. —Duff

Makes 2 dozen regular doughnuts or 48 mini doughnuts.



  • Nonstick cooking spray

  • 1/3 stick butter, softened

  • 1 cup sugar

  • Pinch of kosher salt

  • 1 tsp. pure vanilla extract

  • 1 cup cake flour

  • 2 cups all-purpose flour

  • 1 tsp. baking soda

  • 2 tsp. baking powder

  • 2 eggs, plus 1 egg yolk

  • 1 pint (2 cups) frozen blueberries, thawed

  • 1 cup buttermilk

  • Basic Sugar Glaze (recipe below)

Basic Sugar Glaze

  • 3 cups powdered sugar

  • 1/2 cup milk

  • Pinch of kosher salt

  • 1 tbsp. pure vanilla extract

Special Equipment

  • Doughnut pans (regular or mini)

  • Piping bag

  • Stand mixer


  1. Preheat the oven to 350˚F and spray the doughnut pans liberally with cooking spray.

  2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, salt, and vanilla until light and fluffy.

  3. In a separate bowl, whisk together the flours, baking soda, and baking powder.

  4. Add the eggs and yolk to the mixer and cream until blended.

  5. In 4-6 stages, alternately add the flour mixture and the buttermilk, mixing on medium-low the whole time and constantly scraping down the sides. Once the additions are done, turn the mixer to its lowest setting and gently add the blueberries, mixing just until evenly incorporated and the batter is a nice shade of blue. 

  6. Fill a large piping bag with the batter and fill each well in the pans about two-thirds full.

  7. Bake for 18 to 20 minutes or until the dough springs back when poked for regular doughnuts, or 8 to 10 minutes for mini doughnuts.

  8. When cool, dip the doughnuts into the glaze and shake off the excess. Place them on a wire rack so the glaze soaks in and gets a little crunchy on the outside.

  9. Basic Sugar Glaze: in a big bowl combine all the ingredients and whisk together. Adjust the consistency by adding either milk (to thin) or powdered sugar (to thicken). 

Funnel Cake!

Funnel Cake!

I remember eating my first funnel cake at Disneyland when I was super young. Whenever I make funnel cakes, I try to keep that first one in mind, and make them extra awesome, because hey, this could be someone else’s first funnel cake! Make life easy for yourself and prep four or five disposable plastic piping bags with batter. Funnel cakes can be very messy to make, and this will totally help. - Duff

Makes 8 funnel cakes


  • 1 quart vegetable oil

  • 3 cups all-purpose flour 

  • 2 teaspoons baking powder

  • 1 teaspoon kosher salt

  • 1 teaspoon ground cinnamon

  • 1/2 cup granulated sugar

  • 3 extra-large eggs

  • 2 cups milk or cream

  • 2 cups powdered sugar

Special Equipment:

  • Deep-fry thermometer

  • 4-5 disposable plastic piping bags


  1. Add the oil to a deep pot and heat it over medium-high heat until it registers 375° F on a deep-fry thermometer. Set up a work surface with 4 or 5 plastic piping bags, scissors, tongs, parchment paper, and a wire rack with parchment paper underneath.

  2. In a big bowl, whisk the flour, baking powder, salt, cinnamon, and granulated sugar. Add the eggs and milk and whisk well. Get all the lumps out!

  3. Fill all the piping bags with batter straight into the hot oil in a swirly, crazy pattern. Toss the piping bag. When one side is golden brown, about 75 seconds, carefully flip the funnel cake with tongs and fry the other side, another 75 seconds. Fry the rest of the batter.

  4. Drain the funnel cakes on the wire rack. While they’re still warm and shiny, dust them with powdered sugar using a wire-mesh strainer. Serve immediately!

Confetti Cake

Confetti Cake

Confetti cake is the bomb. You can use it for any occasion and it’s guaranteed to put a smile on someone’s face. Use any frosting you’d like; it doesn’t hurt to experiment with flavors and colors! - Duff

Makes one 2-layer, 9-inch round cake

  • 1 c. Canola Oil (215 g)

  • 1.5 c. Granulated Sugar (300 g)

  • 3 Medium Eggs (171 g)

  • 2.5 tsp. Vanilla Extract (11 g)

  • 3 c. AP Flour (450 g)

  • 1 tbsp. Baking Powder (12 g)

  • 1 tsp. Baking Soda (6 g)

  • 1 tsp. Kosher Salt (6 g)

  • 1 c. Buttermilk, room temperature (240 g)

  • 1/2 c. Rainbow Sprinkles


  1. Preheat the oven to 325˚F and butter and flour two 9-inch round cake pans.

  2. Measure out the buttermilk in a liquid measuring cup and set aside.

  3. In a large bowl, whisk together the flour, baking soda, baking powder, and salt, set aside.

  4. In a standing mixer with the paddle attachment, or in a bowl using a spatula and your muscles, mix the sugar and oil until combined thoroughly. 

  5. Add the eggs one by one (make sure each one is fully mixed into the sugar and oil before adding the next).

  6. Scrape the bowl down (get below that paddle attachment on your standing mixers!) and add the vanilla extract.

  7. While slowly mixing the liquids, alternate between adding the flour mixture and room temperature buttermilk, beginning and ending with the flour. Make sure to scrape the bowl after the final addition of flour to make sure everything is incorporated into the batter.

  8. With a spatula, mix in the rainbow sprinkles. Make sure not to over mix the batter at this point as you don’t want too much air incorporated into the batter AND you don’t want the sprinkle colors to bleed too much (unless you want a weird brownish/funfetti cake, but you do you).

  9. Divide the batter between the two cake pans, scraping all the batter from the bowl with a rubber spatula or cake scraper (if you wanna be a pro, weigh out the batter and then divide it evenly between the two pans). 

  10. Bake the 9-inch cakes for about 20-25 minutes, or until a toothpick inserted into the center comes out clean. 

  11. Let cool for 15 minutes in the pans and then turn out onto a wire rack to cool completely. (Note: this is a VERY important step, do NOT try to frost your cake if it’s still warm, ‘cause you’re gonna melt the frosting and it’s just gonna be a mess).

  12. Frost with whatever frosting your heart desires and enjoy! (Make sure to send/ tag me in photos of your wonderful creations, y’all!)

Red Velvet Cake with Cream Cheese Frosting

Red Velvet Cake with Cream Cheese Frosting

Red. Velvet. Cake. This is a recipe to have in your arsenal for all year round, but if you’re trying to be all sweet and stuff, you can make it for your s.o. or partner in crime for V-Day. You can do it as a layered cake or cupcakes, but make sure to top them off with some cream cheese frosting, ‘cause nothing goes better together than those two. - Duff

Makes one 2-layer, 9-inch round cake, or 24 regular sized cupcakes

Red Velvet Cake

  • 2 Eggs

  • 1 1/2 cups Granulated Sugar (300 g)

  • 1 1/2 cups Vegetable Oil (325 g)

  • 1 1/2 teaspoons White Vinegar (8 g)

  • 2 1/4 cups AP Flour (340 g)

  • 5 tablespoons Cornstarch (40 g)

  • 1 teaspoon Baking Soda (6 g)

  • 1/2 teaspoon Baking Powder (2 g)

  • 2 tablespoons Unsweetened Natural Cocoa Powder (15 g)

  • 1 teaspoon Salt (6 g)

  • 1 cup Buttermilk (room temperature) (240 g)

  • 1 teaspoon Vanilla Extract (25 g)

  • 2 tablespoons Red Food Coloring (30 g)

Cream Cheese Frosting

  • 8 oz. Cream Cheese, room temperature

  • 1 cup softened Butter (225 g)

  • 4 cups Powdered Sugar, sifted (500 g)

  • 1 tablespoon Vanilla Extract (10 g)

  • 1 teaspoon Salt (6 g)

Method (Cake):

  1. Preheat the oven to 350˚F and butter and flour two 9-inch round cake pans.

  2. Measure out the buttermilk in a liquid measuring cup and mix in the red food coloring and vanilla extract.

  3. In a large bowl, whisk the flour, cornstarch, baking soda, baking powder, cocoa powder and salt.

  4. In a standing mixer with the paddle attachment, or in a bowl using a spatula and your muscles, cream the eggs, sugar, oil, and vinegar until combined thoroughly. 

  5. While slowly mixing the sugary-eggy mixture, alternate between adding the flour mixture and room temperature buttermilk mixture, beginning and ending with the flour. 

  6. Divide the batter between the two cake pans (or scoop into paper-lined cupcake pans), scraping all the batter from the bowl with a rubber spatula. 

  7. Bake the 9-inch cakes for about 30-35 minutes (cupcakes 12-15 minutes), or until a toothpick inserted into the center comes out clean. 

  8. Let cool for 15 minutes in the pans and then turn out onto a wire rack to cool completely. (Note: this is a VERY important step, do NOT try to frost your cake if it’s still warm, ‘cause you’re gonna melt the frosting and it’s just gonna be a mess).

  9. Frost with the cream cheese frosting (recipe follows)…

Method (Cream Cheese Frosting)

  1. Cream the cream cheese and butter together until nice and fluffy (make sure there aren’t any chunks of cream cheese left). 

  2. Add powdered sugar 1 cup at a time and slowly mix after each addition (so you don’t get covered in it).

  3. Mix in the salt and vanilla extract.

  4. If the frosting is too soft, you can refrigerate it for 30 minutes or so before doing a crumb coat on your cake! Enjoy!

Warm Bread Pudding with Homemade Fudge Sauce

Warm Bread Pudding with Homemade Fudge Sauce

Ask and you shall receive! Here’s the recipe for my warm bread pudding with fudge sauce that I made for the LA Food Bank Benefit a couple of weeks ago. It’s spicy, custardy, and everything you’d want while it’s still chilly out! - Duff

Bread Pudding Ingredients

Makes 14-4 ounce (½ cup) servings

  • 1 pound of stale brioche or challah (sliced into ¾ inch cubes)

  • 118 grams butter

  • 1 ½ cups cream

  • 1 ½ cups milk

  • 140 grams light brown sugar

  • 70 grams granulated sugar

  • 1 tablespoon vanilla extract

  • 4 eggs

  • 1 teaspoon salt

  • 2 ½ teaspoons cinnamon

  • 1 ¼ teaspoons nutmeg

  • 1 ¼ teaspoons cloves

Fudge Sauce Ingredients

Note: you can serve this warm, or make it the day ahead and serve it cooled!

Makes 2 cups

  • 225 grams granulated sugar

  • ¾ cup milk

  • 217 grams butter

  • 1 ½ teaspoons vanilla extract

  • Pinch of salt

  • 94 grams cocoa powder

Method for Bread Pudding:

  1. Preheat the oven to 375°F.

  2. Slice brioche or challah into ¾ inch slices (if you don’t have a stale loaf, slice the cubes a day before you plan on making the pudding and leave out on the counter).

  3. Butter 14-4 ounce ramekins and set on a sheet tray. Fill each ramekin with the cubed bread until just below the brim. Set aside.

  4. Combine the butter, cream, and milk in a pot and place over low to medium heat. Let the butter melt completely, then take the pot off the heat.

  5. As the butter melts into the cream mixture, combine the light brown sugar, granulated sugar, vanilla extract, eggs, salt, and spices into a large heatproof bowl. Whisk the ingredients together until the eggs are completely combined.

  6. Temper the sugary egg mixture with the warmed butter mixture: using a ladle or metal measuring cup, slowly whisk in the warmed butter mixture into the sugary egg mixture. Go slowly at first until the bowl feels warm on the outside, then finish adding the warmed butter mixture. Whisk until all of the ingredients are combined.

  7. Using a ladle or liquid measuring cup, pour the pudding mixture over the ramekins, filling each until just below the brim. Make sure to continue to whisk the pudding mixture as you’re pouring them into the ramekins as the spices will settle to the bottom!

  8. Bake in the oven for 20-25 minutes until the bread pudding is just set: the bread on top should be slightly crispy and browned.

  9. Take out of the oven and let cool slightly. You can leave them in the individual ramekins, or take a butter knife (or offset spatula) and go around the edges of the pudding, then release into a bowl. Serve with a big ol’ scoop of vanilla ice cream (or any other flavor you’d like) and drizzle the fudge sauce on top!

Method for Fudge Sauce:

  1. In a large pot, combine the granulated sugar, milk, butter, vanilla extract, and salt, place mixture over low to medium heat. Let the butter melt completely and take off the burner.

  2. In a bowl, sift the cocoa powder, making sure there are no large chunks.

  3. Once butter has melted, add the sifted cocoa powder to the pot. Using an immersion blender, or a whisk, combine the ingredients until you see no cocoa powder globs.

  4. Serve warm and drizzle on top of your bread puddings, or make a day ahead!

Chocolate Cream Pie with Oreo Crust & Marshmallow Meringue

Chocolate Cream Pie with Oreo Crust & Marshmallow Meringue

I don’t know about you, but I’ve been in the mood for some chocolate AND pie lately. This Chocolate Cream Pie totally satisfies both of those cravings and is super easy to whip up when you want to treat yourself or to MAYBE share with your loved ones. If you want to make it S’moresy, substitute the Oreo crust with a graham cracker crust! - Duff

Makes one 9-inch pie


  • 24 Oreo Cookies

  • ½ stick (¼ cup) butter, melted


  • 2 ½ cups whole milk

  • 3 ounces unsweetened baking chocolate

  • 2 tablespoons all-purpose flour

  • 3 tablespoons cornstarch

  • 1 cup sugar

  • ¾ teaspoon kosher salt

  • 4 extra-large egg yolks, lightly beaten

  • 2 tablespoons butter

  • 2 teaspoons pure vanilla extract

Marshmallow Meringue:

  • 4 cups mini marshmallows

  • 1 tablespoon milk

  • 2 extra-large egg whites

  • 3 tablespoons sugar

  • ½ teaspoon pure vanilla extract

  • ¼ teaspoon kosher salt

Optional: S’moresy Substitute -- use in place of Oreo Crust

Graham Cracker Crust:

  • 24 graham crackers

  • ¾ stick (6 tablespoons) butter, melted

  1. To make the crust: In a food processor, finely grind the cookies. Mix in the melted butter and press the crumbs evenly onto the bottom and sides of a 9-inch pan.

  2. To make the filling: In the top of a double boiler, heat 2 cups of the milk until it is scalded (almost but not quite boiling). Add the chocolate and stir until it’s completely melted. Set aside.

  3. In a big bowl, whisk together the flour, cornstarch, sugar, and salt. Whisk in the remaining ½ cup milk.

  4. Stir the flour mixture into the hot chocolate mixture and return it to the double boiler. Return the double boiler to the heat and cook, whisking constantly, until the mixture is very thick, 8 to 10 minutes. Whisk in the egg yolks and cook for another 2 minutes, whisking constantly.

  5. Remove the pan from the heat and whisk in the butter and vanilla. Set aside to cool, stirring occasionally.

  6. Unless you plan to use a blowtorch to color the meringue, preheat the oven to 425°F.

  7. For the meringue: In a medium saucepan over medium heat, warm the marshmallows and milk until the marshmallows are almost completely melted. Remove from the heat and fold until the mixture is smooth and fluffy.

  8. With a hand or stand mixer, beat the eggs whites until foamy. Gradually add the sugar and beat until the mixture is stiff, then beat in the vanilla and salt.

  9. Gently fold the marshmallow mixture into the egg white mixture.

  10. Pour the cooled pie filling into the crust and smooth the top evenly. Spread the meringue topping over the filling and bake for just 2 to 3 minutes to brown the meringue, or use a blowtorch.

  11. Let the pie cool completely, then chill it for 30 minutes before serving.

  12. Enjoy your glorious creation!

Vegan & Gluten-Free Fruit & Almond Shortbread Bars

Vegan & Gluten-Free Fruit & Almond Shortbread Bars

Who is still feeling stuffed from the holiday last week? These are unbelievably delicious and ALL VEGAN & GLUTEN FREE, guys. They’re great for dialing down on those sweets, but still good for when you’re looking for a little something. You can totally experiment with different preserves, I like blackberry or blueberry, or if you’re feeling super adventurous, try whipping up some homemade preserves! - Duff

Makes 16 bars

  • 2 sticks (1 cup) vegan butter or margarine

  • ½ cup sugar

  • ½ tsp. vanilla extract

  • ½ tsp. almond extract

  • 1 cup almond flour

  • ½ cup white rice flour

  • ½ cup potato starch

  • ¼ tsp. kosher salt

  • 1 cup fruit preserves

  • Sliced almonds, for topping

    Options: To make in a non-GF/ vegan version, use regular butter and substitute equal amounts all-purpose flour for the rice flour and potato starch.

  1. Preheat oven to 350° and grease an 8-inch or 9-inch square pan.

  2. With a hand or stand mixer, beat the vegan butter and sugar until light and fluffy. Add the vanilla and almond extracts.

  3. In a medium bowl, mix the flours, starch, and salt.

  4. Add the dry ingredients to the “butter” mixture and mix until just incorporated.

  5. Press two-thirds of the dough into the pan and bake for about 10 minutes, or until the crust is pale light brown. Remove it from the oven.

  6. When the pan has cooled enough to handle, spread the preserves evenly over the crust.

  7. Break the remaining dough into little tiny pieces and drop them evenly over the jam. Top with the almonds.

  8. Bake for another 25 to 30 minutes, or until the top is a nice golden brown.

  9. Cut into bars and serve immediately, while still warm, or store them in the refrigerator.



Snickerdoodles aren’t just for the holidays. These cookies are good all year long, and in the heat of summer can remind us that winter is coming, so stop complaining and enjoy the sun while it lasts. That said, these cinnamon cookies treat you right after a snow day of sledding and pond hockey. - Duff

Makes 2 dozen cookies

  • ¾ cup sugar

  • 1 stick (½ cup) butter

  • 1 extra-large egg

  • 1⅓ cups all-purpose flour

  • 1 teaspoon cream of tartar

  • ½ teaspoon baking soda

  • ⅛ teaspoon kosher salt

  • Cinnamon sugar: ¼ cup sugar and 1 tablespoon cinnamon

  1. Preheat the oven to 350˚F and line a baking sheet or sheets with parchment paper.

  2. With a stand or hand mixer, cream the sugar and butter until fluffy. Add the egg and mix well.

  3. In a medium bowl, mix the flour, cream of tartar, baking soda, and salt.

  4. Add the dry mixture to the butter mixture and mix until a well-incorporated dough forms.

  5. Use your clean hands to roll the dough into 1- to 2-inch balls. Roll the balls in the cinnamon sugar to coat them thoroughly.

  6. Place on the prepared baking sheet(s) and lightly press the tops down so that the cookies bake a little bit thinner.

  7. Bake for 15 to 18 minutes, or until lightly golden. Let cool on a wire rack.

Pumpkin Spice Jack-in-a-Jar

Pumpkin Spice Jack-in-a-Jar

I love that you can take an ordinary jar and bring it to life! A fun thing to do is to combine different orange-colored candies inside the jars with the cake and buttercream to create different flavors and textures. - Duff

  • 1⅔ cups all-purpose flour

  • 1 tsp. baking soda

  • ¾ tsp. kosher salt

  • 1¼ tsp. ground cinnamon

  • ¼ tsp. ground nutmeg

  • ¼ tsp. ground ginger

  • ⅛ tsp. ground cloves

  • 1 cup canned pumpkin

  • ½ cup vegetable oil

  • 1 cup granulated sugar

  • ½ cup packed light brown sugar

  • 2 large eggs, at room temperature

  • ⅓ cup whole buttermilk, at room temperature

  • ½ tsp. vanilla extract

  • ⅔ cups semisweet chocolate chips

  • 3 cups buttercream frosting

  • 10 (8-oz.) wide-mouth jars with lids

  1. Preheat oven to 350°. Grease a 9-inch square pan, and line with parchment paper; grease parchment. Whisk together flour, baking soda, salt and spices in a large bowl; set aside.

  2. Whisk together pumpkin, oil and sugars in a separate bowl. Whisk in eggs 1 at a time. Whisk in buttermilk and vanilla. Add pumpkin mixture to flour mixture; whisk until combined. Fold in chocolate chips. Pour batter into prepared pan.

  3. Bake until a wooden pick inserted in center comes out clean, 30 to 35 minutes. Cool in pan 15 minutes; transfer to a wire rack, and cool completely. Cut into 1-inch cubes.

  4. Spoon or pipe ¼-inch frosting in bottom of each jar. Top each with 4 cake cubes, lightly pressing together. Repeat layers until jar is filled ½-inch below rim, finishing with frosting. Seal jars. Draw jack-o’-lantern faces on jars with permanent marker (or cut and paste black construction-paper shapes). Store in fridge up to 1 week.



It doesn’t get more American than a buckeye. From Ohio, the Buckeye State, these little gems are meant to look like the nuts that grow on trees in Ohio and across the Midwest. Forgive me, but I use coating chocolate for this recipe, as I don’t think anyone wants to temper chocolate when making such a piece of Americana. Coating chocolate is chocolate that has had the cocoa butter replaced with palm oil so it doesn’t bloom. It’s much easier to work with, especially in a home kitchen. This recipe is super easy and super delicious. Make plenty, because they go fast! —Duff

Makes about 100 buckeyes

  • 2 sticks (1 cup) butter, softened

  • 1½ cups crunchy peanut butter*

  • 2 tablespoons light corn syrup

  • 5 cups powdered sugar

  • Big ol’ pinch of kosher salt

  • 1 teaspoon pure vanilla extract

  • 2 pounds dark coating chocolate

  1. In the bowl of a stand mixer fitted with the paddle attachment, mix the butter, peanut butter, corn syrup, powdered sugar, salt, and vanilla until smooth. Don’t beat too much air into the mixture. Refrigerate the bowl for 20 minutes.

  2. Lay a sheet of parchment paper on a baking sheet. Scoop out 1-inch balls of dough, use your clean hands to quickly roll them into smooth balls, and place them on the sheet.

  3. Stick a toothpick in each ball and set the baking sheet in the fridge.

  4. Melt the chocolate in the top of a double boiler or in a glass or metal bowl set over simmering water.

  5. Holding it by the toothpick, set a ball into the chocolate, coating most but not all of it. You have to leave the buckeye poking out!

  6. Shake off any extra chocolate into the bowl and place the buckeye back on the baking sheet. Repeat to coat the rest of the balls, then return the sheet to the fridge.

  7. Keep the buckeyes cold and store them in a sealed container. You can stack them, but keep wax paper between the layers.

* It’s traditional to use creamy peanut butter; I just prefer chunky. They’re your Buckeyes—you make ’em how you want! But what do I know, I’m from Baltimore! ;)

The Brownie

The Brownie

This is not a brownie recipe. This is THE brownie recipe. Brownies can come in so many different flavors that it’s hard to choose a favorite. Sometimes you want a salted caramel swirl in there, sometimes you want the brownie to be frosted, other times peanut butter chips are absolutely necessary, and other times you just want a warm chocolate brownie. What people do often have a preference about, however, is the texture of their favorite brownie. There are those in the “fudgy” brownie camp, who prefer that ooey-gooey center and a super-bold, rich chocolate flavor. Then there are the “cakey” brownie people. Us Goldmans like ours uncut, all brownie, no nuts.

Makes one 8-inch or 9-inch square pan

  • 1½ sticks (¾ cup) butter

  • 9 ounces bittersweet baking chocolate, chopped

  • 1½ cups granulated sugar

  • ¾ cup plus 2 tablespoons lightly packed brown sugar

  • 3 extra-large eggs plus 2 egg yolks

  • ¾ teaspoon kosher salt

  • 1 teaspoon pure vanilla extract

  • 1 cup all-purpose flour

  • 1 cup semisweet chocolate chips or chunks (optional)

  1. Preheat the oven to 350˚F and grease an 8-inch or 9-inch square pan. Lining it with parchment paper is helpful as well.

  2. In a double boiler or a heatproof bowl set over a small saucepan of simmering water, melt the butter and bittersweet chocolate together, stirring often to avoid scorching. Set it aside off the heat.

  3. In a big bowl, whisk together the sugars, eggs, and egg yolks. Whisk in the salt and vanilla. Add the melted butter and chocolate to the egg mixture and whisk just to combine.

  4. Gradually stir in the flour and mix until everything is combined and smooth. Stir in the chocolate chips.

  5. Scrape the batter into the prepared pan and bake for 35 to 45 minutes, or until a toothpick inserted into the middle displays as much goo on it as you want to see in the middle of those brownies!

  6. Let cool in the pan on a wire rack for about 45 minutes. Brownies need time to set, and if you try to cut them “while they are too warm, they will fall apart and ruin your day. Slice them at room temp or colder, and if you want them warm, just put them in a hot oven for minute or two.

  7. Serve the brownies with ice cream, duh!

Texas Chili

Texas Chili


  • 2 ounces dried, whole New Mexico (California), guajillo, or pasilla chiles, or a combination (6 to 8 chiles)

  • 1 1/2 teaspoons ground cumin seed

  • 1/2 teaspoon freshly ground black pepper

  • Kosher salt

  • 5 tablespoons lard, vegetable oil, or rendered beef suet

  • 2 1/2 pounds boneless beef chuck, well trimmed and cut into 3/4-inch cubes (to yield 2 pounds after trimming)

  • 1/3 cup finely chopped onion

  • 3 large cloves garlic, minced

  • 2 cups beef stock , or canned low-sodium beef broth, plus more as needed

  • 2 tablespoons masa harina (corn tortilla flour)

  • 1 tablespoon firmly packed dark brown sugar, plus more as needed

  • 1 1/2 tablespoons distilled white vinegar, plus more as needed

  • Sour cream

  • Lime wedges


  1. Place the chiles in a straight-sided large skillet over medium-low heat and gently toast the chiles until fragrant, 2 to 3 minutes per side. Don’t let them burn or they’ll turn bitter. Place the chiles in a bowl and cover them with very hot water and soak until soft, 15 to 45 minutes, turning once or twice.

  2. Drain the chiles; split them and remove stems and seeds (a brief rinse helps remove seeds, but don’t wash away the flesh). Place the chiles in the bowl of a blender and add the cumin, black pepper, 1 tablespoon salt and 1/4 cup water. Purée the mixture, adding more water as needed (and occasionally scraping down the sides of the blender jar), until a smooth, slightly fluid paste forms (you want to eliminate all but the tiniest bits of skin.) Set the chile paste aside.

  3. Return skillet to medium-high heat and melt 2 tablespoons of the lard. When it begins to smoke, swirl skillet to coat and add half of the beef. Lightly brown on at least two sides, about 3 minutes per side, reducing the heat if the meat threatens to burn. Transfer to a bowl and repeat with 2 more tablespoons of lard and the remaining beef. Reserve.

  4. Let the skillet cool slightly, and place it over medium-low heat. Melt the remaining 1 tablespoon of lard in the skillet; add the onion and garlic and cook gently for 3 to 4 minutes, stirring occasionally. Add the stock plus 2 cups of water and gradually whisk in the masa harina to avoid lumps. Stir in the reserved chile paste, scraping the bottom of the skillet with a spatula to loosen any browned bits. Add the reserved beef (and any juices in the bowl) and bring to a simmer over high heat. Reduce heat to maintain the barest possible simmer (just a few bubbles breaking the surface) and cook, stirring occasionally, until the meat is tender but still somewhat firm and 1 1/2 to 2 cups of thickened but still liquid sauce surrounds the cubes of meat, about 2 hours.

  5. Stir in the brown sugar and vinegar thoroughly and add more salt to taste; gently simmer 10 minutes more. At this point, it may look like there is excess sauce. Turn off the heat and let the chili stand for at least 30 minutes, during which time the meat will absorb about half of the remaining sauce in the skillet, leaving the meat bathed in a thick, somewhat fluid sauce. Stir in additional broth or water if the mixture seems too dry. If the mixture seems a bit loose and wet, allow it to simmer a bit more (sometimes we like to partially crush the cubes of beef with the back of a spoon to let them absorb more sauce). Adjust the balance of flavors with a bit of additional salt, sugar, or vinegar, if you like.

  6. Reheat gently and serve in individual bowls with a dollop of sour cream on top and a lime wedge on the side.