Feastical

Wake Up to a Little Jar of Christmas Joy

Hey friends, Beau here! Can you smell it? That’s the smell of Christmas morning happening in kitchens everywhere. It’s a magical mix of fresh pine, roasting coffee, sizzling bacon, and… well, anticipation. But let’s be real for a second. While everyone else is dreaming of a big, complicated breakfast casserole that keeps you chained to the oven for hours, I’m over here dreaming of something different. Something bright, beautiful, and blissfully easy.

I’m talking about my Christmas Morning Cranberry Cream Parfaits. Imagine this: layers of vibrant, spiced cranberry compote that’s equal parts sweet and tart, clouds of fluffy mascarpone whipped cream that feels like a dream, and a buttery, crunchy oat crumble that adds the most satisfying texture. Each spoonful is a celebration—a perfect bite that wakes up your taste buds and makes the morning feel special without any of the stress.

This isn’t just a recipe; it’s your ticket to actually enjoying the morning. You can make every component ahead of time, so when the chaos of present-opening erupts and the family is buzzing with excitement, you can be the cool, calm, and collected chef who simply pulls these gorgeous parfaits out of the fridge and gets a chorus of “oohs” and “aahs.” So, let’s ditch the stress and create a new, delicious tradition together. Your spatula and your sanity will thank you.

The Cranberry Sauce That Started It All

This recipe honestly started with a happy accident, as the best ones often do. A few years back, I got a little overzealous at the farmers’ market and bought what can only be described as a “cranberry surplus.” My fridge was a sea of little red jewels, and I had to get creative. I started whipping up a quick compote, inspired by my Grandma Jean’s famous cranberry sauce, but I gave it my own twist with a dash of orange zest and a whisper of cardamom.

One sleepy Christmas morning, I found myself with a bowl of this compote, some leftover whipped cream from a pie, and a container of granola. In a moment of “why not?” genius, I layered them all in a glass. The first bite was a revelation. The tart cranberries cut through the rich cream, and the crunchy granola added a texture I didn’t know I needed. It was an instant hit with my family, and it’s since evolved into this more refined, intentionally delicious parfait. It’s a reminder that sometimes, the most magical holiday moments come from a little improvisation and a lot of love.

Gathering Your Parfait Players

Here’s your shopping list for this festive creation. Don’t be intimidated by the number of ingredients—most are pantry staples, and I’ve got plenty of swaps and chef secrets to share for each one.

For the Cranberry Compote:

• 24 oz fresh or frozen cranberries: The star of the show! Frozen work perfectly here, so no need to stress if you can’t find fresh. They bring that iconic, wake-up-your-mouth tartness.
• 1 cup granulated sugar: Balances the cranberries’ pucker-power. You can adjust this to your taste—start with ¾ cup if you prefer things less sweet.
• ½ cup orange juice & 2 tablespoons orange zest: This citrus duo is the cranberry’s best friend. The zest, in particular, adds incredible fragrant oils that make the compote sing. Use a microplane if you have one!
• 1 teaspoon ground cinnamon & ¼ teaspoon ground cardamom (optional): Cinnamon is classic comfort. The cardamom is my secret weapon—it adds a warm, floral, almost exotic depth that makes people say, “Wow, what is that?”
• 2 teaspoons pure vanilla extract: A splash of vanilla rounds out all the sharp, bright flavors with its warm, sweet aroma. Always use the real stuff!

For the Whipped Cream Layer:

• 2 cups heavy whipping cream: Make sure it’s very cold! This is the key to getting those stiff, beautiful peaks.
• 16 oz mascarpone cheese: This is what takes the cream from great to legendary. It adds a rich, velvety texture and a subtle tang. Chef’s Swap: Softened cream cheese works in a pinch, but the flavor will be tangier.
• ⅔ cup powdered sugar: Dissolves effortlessly into the cream, preventing any grittiness. It also helps stabilize our whipped layer.
• 2 teaspoons vanilla extract & a pinch of salt: Vanilla for flavor, salt to make all the other flavors pop. Trust me on the salt!
• 2 tablespoons orange liqueur (optional): For a truly “adults-only” version, a splash of Grand Marnier or Cointreau is absolutely divine.

For the Oat Crumble:

• 1½ cups old-fashioned rolled oats: They give the crumble a wonderful chewy-crisp texture. Don’t use instant oats here.
• ⅔ cup all-purpose flour: The binder. For a gluten-free version, almond flour works beautifully and adds a lovely nutty flavor.
• ⅔ cup brown sugar: Brings molasses-rich sweetness and helps the crumble clump together perfectly.
• ½ cup unsalted butter, cold and cubed: Cold butter is non-negotiable! It creates those perfect, flaky pockets as it melts in the oven.
• ½ cup chopped pecans or walnuts (optional): For extra crunch and toasty flavor. Toast them first for an even bigger flavor boost!
• 1 teaspoon ground cinnamon & a pinch of salt: Because every layer deserves a little spice and balance.
• 2 tablespoons shredded coconut (optional): My “tropical twist” – it toasts up with the oats and adds a delightful, subtle chew.

Let’s Build Some Magic: The Step-by-Step

Alright, team, aprons on! We’re going to tackle this one component at a time. It’s a simple process, and I’ll be right here with my best chef hacks to guide you.

Step 1: Make the Cranberry Compote
Grab a medium saucepan. Toss in all your compote ingredients—the cranberries, sugar, orange juice, zest, cinnamon, vanilla, and that optional cardamom if you’re feeling fancy. Now, place it over medium heat. You’ll hear a symphony of pops and sizzles as the cranberries start to burst open. Stir it often with a wooden spoon for about 10-12 minutes. You’re looking for the mixture to thicken to a jam-like consistency. Pro-Tip: To test if it’s ready, drag your spoon across the bottom of the pan; the path should stay clear for a second or two before filling in. Once it’s perfect, take it off the heat and let it cool completely. This is crucial—a hot compote will melt our beautiful whipped cream!

Step 2: Bake the Oat Crumble
While the compote is cooling, preheat your oven to 350°F (175°C). In a mixing bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Now, for the fun part: cutting in the butter. You can use a pastry cutter, two forks, or my favorite method—clean fingers! Work the cold butter into the dry ingredients until you have a mixture that looks like coarse, wet sand with some pea-sized butter chunks remaining. Those chunks are gold—they’ll melt into delicious, buttery pockets. Fold in the nuts and coconut if you’re using them. Spread this out in an even layer on a baking sheet lined with parchment paper. Bake for 15-18 minutes, stirring once halfway through, until it’s fragrant and golden brown. Let it cool completely on the sheet—it will crisp up as it cools.

Step 3: Whip the Cream Layer to Perfection
This is where we create the cloud. For the best results, chill your mixing bowl and whisk attachment in the freezer for 10-15 minutes before you start. A cold bowl is your secret weapon for maximum volume. Now, in that chilled bowl, combine the cold heavy cream, mascarpone, powdered sugar, vanilla, and that all-important pinch of salt. Start on low speed to combine, then ramp it up to medium-high. Whip it until you get stiff, luscious peaks. Don’t walk away! Over-whipping can turn it grainy. If you’re adding the orange liqueur, now is the time to gently fold it in with a spatula until just combined.

Step 4: The Grand Finale – Assembling the Parfaits
Time for the most satisfying part! Grab your favorite glasses, mason jars, or even pretty bowls. We’re building layers. Start with a spoonful of the cooled cranberry compote at the bottom. Next, add a generous layer of the mascarpone cream. Then, sprinkle a hearty amount of the cooled oat crumble. Repeat the layers once or twice more, finishing with a final dollop of cream, a drizzle of compote, and a sprinkle of crumble on top for a gorgeous presentation. And just like that, you’ve created edible holiday magic.

How to Serve These Stunners

Presentation is part of the fun! I love using clear glasses or vintage-inspired mason jars so you can see all those beautiful, festive layers. These parfaits are fantastic made fresh, but they’re also the ultimate make-ahead breakfast. You can assemble them the night before, cover them tightly with plastic wrap, and let them chill in the fridge. The crumble might soften a tiny bit, but it’ll still be delicious.

When you’re ready to serve, take them out about 15 minutes before eating to take the chill off. For the final touch, add a little garnish. A fresh mint leaf, a dusting of powdered sugar, a few extra cranberries, or a tiny sprinkle of orange zest makes them look like they came from a fancy bakery. Serve them with a hot cup of coffee or a mimosa, and watch them disappear!

Make It Your Own: Delicious Twists & Swaps

One of the best things about this recipe is how adaptable it is. Feel free to play around and make it suit your family’s tastes or dietary needs!

• Lemon-Berry Bliss: Not a cranberry fan? Swap the cranberry compote for a mixed berry compote (using frozen berries is easy!) and use lemon juice and zest instead of orange.
• Vegan Wonder: Use coconut cream instead of heavy cream and mascarpone. For the compote, a plant-based butter works fine, and for the crumble, use coconut oil or vegan butter.
• Gingerbread Spice: Add a teaspoon of ginger and a ¼ teaspoon of nutmeg and cloves to the compote for a true gingerbread flavor. You could even add some chopped crystallized ginger to the crumble.
• Chocolate-Cherry Delight: Replace the cranberries with pitted cherries and add a tablespoon of cocoa powder to the crumble mixture for a decadent, dessert-like twist.
• Nut-Free & Gluten-Free: Simply omit the nuts from the crumble and use a certified gluten-free oat and almond flour blend. Easy peasy!

Beau’s Kitchen Chronicles

This recipe has been on quite a journey in my kitchen. The first time I made the crumble, I got a phone call and completely forgot about it in the oven. Let’s just say I learned the hard way that “golden brown” happens a lot faster than “completely blackened and smoking!” So, set a timer, friends. My other big lesson was patience with the compote. I used to try to assemble the parfaits when it was still warm, and I’d end up with a delicious but homogenous pink mush. Letting every component cool completely is the single most important tip for achieving those stunning, distinct layers that make this dish so special. It’s a lesson in restraint that pays off in every beautiful bite.

Your Parfait Questions, Answered!

Q: My compote is too runny. What did I do wrong?
A: No worries! This usually means it just needs a little more time on the heat to reduce and thicken. If it’s still too thin after cooling, you can mix a teaspoon of cornstarch with a tablespoon of cold water, stir it into the simmering compote, and cook for another minute or two until thickened.

Q: Can I make this completely ahead of time?
A: Absolutely! You can make all three components up to 2 days in advance. Store them separately in airtight containers in the fridge (the compote and cream) and at room temperature (the crumble). Assemble the parfaits the morning of, or the night before for ultimate convenience.

Q: My whipped cream is soupy and won’t thicken. Help!
A: This almost always boils down to temperature. Your bowl, whisk, and cream all need to be ice-cold. If it’s still not working, you can try placing your mixing bowl over a larger bowl filled with ice water while you whip. This usually does the trick!

Q: Is there a way to make this less sweet?
A: For sure! You can reduce the sugar in the compote to ¾ or even ½ cup, as the tartness of the cranberries can handle it. In the cream layer, you can cut the powdered sugar down to ⅓ cup. Taste as you go!

Christmas Morning Cranberry Cream Parfaits : Bright, Buttery & Beautifully Layered

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• Author: BeauCollier

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Bright, festive, and blissfully easy, these parfaits feature layers of tart-sweet cranberry compote, fluffy mascarpone cream, and buttery oat crumble. Perfect for make-ahead Christmas morning indulgence!

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Ingredients

Scale 1x2x3x

Cranberry Compote:

• 24 oz fresh or frozen cranberries

• 1 cup granulated sugar (adjust to taste)

• ½ cup orange juice

• 2 tbsp orange zest

• 1 tsp ground cinnamon

• ¼ tsp ground cardamom (optional)

• 2 tsp pure vanilla extract

Mascarpone Whipped Cream:

• 2 cups heavy whipping cream, cold

• 16 oz mascarpone cheese, softened

• ⅔ cup powdered sugar

• 2 tsp vanilla extract

• Pinch of salt

• 2 tbsp orange liqueur (optional)

Oat Crumble:

• 1½ cups old-fashioned rolled oats

• ⅔ cup all-purpose flour (or almond flour for GF)

• ⅔ cup brown sugar

• ½ cup cold unsalted butter, cubed

• ½ cup chopped pecans or walnuts (optional)

• 1 tsp ground cinnamon

• Pinch of salt

• 2 tbsp shredded coconut (optional)

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Instructions

Step 1: Make Cranberry Compote

1. In a medium saucepan, combine cranberries, sugar, orange juice, zest, cinnamon, cardamom, and vanilla.

2. Cook over medium heat, stirring often, 10–12 minutes until thickened to jam-like consistency.

3. Let cool completely.

Step 2: Bake Oat Crumble

1. Preheat oven to 350°F (175°C).

2. In a bowl, combine oats, flour, brown sugar, cinnamon, and salt.

3. Cut in cold butter until mixture resembles coarse sand with pea-sized chunks.

4. Stir in nuts and coconut if using.

5. Spread on a parchment-lined baking sheet. Bake 15–18 min, stirring halfway. Cool completely.

Step 3: Whip Mascarpone Cream

1. Chill mixing bowl and whisk for 10–15 minutes.

2. Whip cream, mascarpone, powdered sugar, vanilla, and salt until stiff peaks form.

3. Gently fold in orange liqueur if using.

Step 4: Assemble Parfaits

1. Layer in glasses or jars: compote → cream → crumble. Repeat 1–2 times.

2. Finish with a dollop of cream, drizzle of compote, and a sprinkle of crumble.

3. Optional garnish: fresh mint, extra cranberries, or orange zest.

Notes

• Compote too runny? Simmer longer or add 1 tsp cornstarch + 1 tbsp water.

• Whipped cream won’t thicken? Make sure bowl and cream are ice-cold; try whisking over ice water.

• Make-ahead: Prep components up to 2 days in advance. Assemble just before serving or the night before.

• Adjust sweetness: Reduce sugar in compote or cream to taste

A Quick Bite on Nutrition

Okay, let’s keep it real. This is a celebratory holiday treat, and it’s meant to be indulgent! That said, it’s made with real, whole-food ingredients. Cranberries are packed with antioxidants and vitamin C. The oats in the crumble provide a good source of fiber, which is great for keeping you full and satisfied. While this parfait is richer in calories and sugar, it’s all about balance and enjoying special moments. You’re getting a mix of carbohydrates for energy, fats from the cream and nuts for satiety, and a little protein to round it out. So serve it up, savor every single spoonful, and enjoy the festive spirit guilt-free!

Your New Christmas Morning Tradition

And there you have it, my friends—your secret weapon for a stress-free, spectacular Christmas morning. This recipe is more than just a list of ingredients and steps; it’s an invitation to slow down, to create something beautiful with your hands, and to share a moment of pure, delicious joy with the people you love most.

I can’t wait for you to try it. When you do, please tag me @feastical on social media or shoot me an email. I love seeing your creations and hearing your stories. From my kitchen to yours, I’m wishing you a holiday season filled with warmth, laughter, and food that tastes like a hug.

Final Thoughts: Your Ticket to a Joyful, Flavorful Morning

So, there you have it, friends—the blueprint for a Christmas morning that’s as joyful for the cook as it is for everyone gathered around the tree. This little jar of Christmas joy is more than just a recipe; it’s a promise. A promise that you can be present for the magic, the laughter, and the unwrapping chaos, instead of being a slave to a hot oven.

It’s a reminder that the most cherished holiday traditions often start with a simple, happy accident and a dash of creativity. They don’t have to be complicated or stressful to be deeply special and incredibly delicious.

I hope this recipe becomes a bright spot in your holiday, giving you the gift of time and a truly spectacular breakfast. You deserve a morning that feels as festive and wonderful as you’ve worked to make it for everyone else.

Now, I’m turning it over to you. Whip up these parfaits, make them your own, and soak in every moment of the season.

From my kitchen to yours, Merry Christmas, and may your day be filled with love, peace, and fantastic food.

Stay Cozy,
Beau

Chocolate Toffee Butter Cookies: Your New Favorite Sweet & Salty Crunch

Hey there, friends! Beau here, welcoming you back to my kitchen. You know that feeling when you bite into a cookie and it’s just… perfect? I’m talking about that moment when it practically melts on your tongue, but then you get this incredible crunch, a burst of chocolate, and a rich, buttery flavor that makes you close your eyes and just sigh. That’s the magic we’re creating today.

I’m so excited to share my recipe for these Chocolate Toffee Butter Cookies. They’re the lovechild of a classic shortbread and your favorite chocolate chip cookie, all dressed up for a party. They’re soft, they’re sweet, they’re irresistibly crunchy, and they have this sophisticated sweet-and-salty thing going on that will have everyone begging for the recipe.

Whether you’re a baking pro or someone who considers “from scratch” a minor miracle, this recipe is for you. We’re keeping it simple, soulful, and seriously satisfying. So, tie on your favorite apron, find that trusty spatula, and let’s make some kitchen magic together. This is one of those recipes that’s about to become a staple in your recipe box, I promise.

A Cookie Jar Full of Memories

This recipe takes me right back to my grandma’s linoleum-floored kitchen. She was a wizard with butter and sugar, and her cookie jar was never, ever empty. It was a ceramic bear wearing a frilly apron, and its head was the lid. As a kid, I’d sneak in, carefully lift the bear’s head, and fish out whatever treasure was inside.

One Christmas, she introduced me to a new creation. They looked like simple, unassuming butter cookies, but one bite revealed hidden pockets of chocolate and these crunchy, caramel-like bits I’d never tasted before. It was toffee. I was hooked. We spent that entire afternoon baking batch after batch, her showing me how to cream the butter until it was “light as a cloud,” and me “testing” every single sheet that came out of the oven. That day, covered in flour and with a belly full of warm cookies, I learned that the best recipes aren’t just lists of ingredients; they’re containers for joy, for connection, for memory. Every time I bake these, I think of her, and that bear’s head lid.

Gathering Your Cookie Crew: The Ingredients

This is a simple, no-fuss lineup of ingredients, but each one plays a starring role. Here’s what you’ll need and why it matters:

• 2 cups salted butter, softened – This is the heart and soul of the cookie. Using salted butter is my little chef’s secret; it balances the sweetness and makes the toffee flavor pop. Make sure it’s truly softened at room temperature for that perfect, melt-in-your-mouth texture.
• 1 cup confectioners’ sugar – Also known as powdered sugar. This is what gives our cookies that delicate, tender crumb, unlike the chew you get from granulated sugar. It’s the key to that classic shortbread vibe.
• 4 teaspoons vanilla extract – Yes, four whole teaspoons! This isn’t the time to be shy. A good quality vanilla adds a warm, aromatic depth that makes the cookies taste rich and homemade.
• 4 cups all-purpose flour – The trusty foundation that gives our cookie its structure. I like to fluff my flour with a spoon before measuring it, then level it off with a knife. No packing it down!
• 2 cups mini chocolate morsels – The mini chips distribute themselves more evenly throughout the dough than their standard-sized cousins, ensuring you get a little chocolate in every single bite.
• 1 cup toffee pieces – The star of the show! These little bits of crunchy, buttery, sweet-and-salty goodness are what take this cookie from great to unforgettable. You can usually find them in the baking aisle near the chocolate chips.

Let’s Get Baking: The Step-by-Step Guide

Ready to create some magic? Follow these steps, and don’t skip my little chef hacks along the way—they make all the difference!

Step 1: Cream the Butter & Sugar (The Most Important Step!)
In a large mixing bowl, beat the softened butter and confectioners’ sugar together. Now, don’t rush this! We’re not just mixing; we’re “creaming.” Beat it on medium-high speed for a good 2-3 minutes, until the mixture is pale, fluffy, and wonderfully smooth. You’re essentially whipping tiny air bubbles into the butter, which is what gives the cookie its light, tender texture. Chef’s Hack: If you press the mixture against the side of the bowl, it should be completely smooth with no gritty sugar feeling.

Step 2: Add Flavor & Flour
Mix in your glorious four teaspoons of vanilla extract until it’s fully incorporated. Now, gradually add the flour, about a cup at a time, mixing on low speed. Why gradually? It prevents a giant flour cloud from erupting in your kitchen and ensures everything mixes evenly without overworking the dough. Once the last bit of flour is in, mix just until the dough comes together and starts pulling away from the sides of the bowl. Chef’s Hack: Scrape down the sides and bottom of the bowl with a spatula halfway through to make sure no pockets of dry flour are hiding.

Step 3: Fold in the Fun Stuff
Now for the best part! Take your mini chocolate morsels and toffee pieces and pour them into the bowl. Switch to a sturdy spatula or wooden spoon and gently fold them in. I find that mixing by hand here gives me more control and prevents the chips from getting smashed. Keep folding until you see those little bits of chocolate and toffee are evenly distributed throughout the dough.

Step 4: The Chill Factor
This might feel like a delay of gratification, but I promise it’s non-negotiable. Wrap your dough in plastic wrap or pop it into a covered bowl and chill it in the fridge for at least 30 minutes. This firms up the butter, which prevents the cookies from spreading too much in the oven. It also makes the dough so much easier to handle and roll. Chef’s Hack: If I’m in a real hurry, I’ll spread the dough out on a baking sheet to chill—it cools much faster that way!

Step 5: Bake to Perfection
Preheat your oven to a cozy 350°F (175°C) and line your baking sheets with parchment paper. This is my secret for easy cleanup and perfectly golden bottoms. Roll the dough into 1-inch balls (a small cookie scoop is a lifesaver here!) and place them about 2 inches apart on the sheet. They don’t spread a ton, but they need a little room to breathe. Bake for 12-14 minutes. You’re looking for the edges to be just lightly golden. The centers might still look a tiny bit soft—that’s perfect! They’ll firm up as they cool.

Step 6: The Cool Down
When the cookies come out of the oven, let them rest on the hot baking sheet for 5 minutes. This allows them to set up properly. Then, carefully transfer them to a wire rack to cool completely. This step is crucial for achieving that signature crisp-on-the-outside, tender-on-the-inside texture. If you’re feeling fancy, you can dust them with a little extra powdered sugar for a snowy, beautiful finish.

Sharing the Love: How to Serve These Beauties

Okay, the cookies are cool and you’ve officially resisted eating half the batch straight off the cooling rack. Now what? Presentation is part of the fun!

For a simple, homey feel, I love piling them high on a rustic wooden board or in a big, vintage-style ceramic bowl. They look so inviting and encourage people to just reach in and grab one (or three). If you’re gifting them, a cellophane bag tied with a pretty ribbon turns them into a truly special present. For an extra touch of elegance, stack them in a tower on a cake stand for your next get-together.

And let’s talk pairings. A cold glass of milk is the classic for a reason—it’s a match made in heaven. For the adults, a rich cup of black coffee or a dark roast latte cuts through the sweetness beautifully. And around the holidays, these cookies are absolutely divine with a glass of spiced eggnog or a sweet dessert wine.

Make It Your Own: Delicious Recipe Twists

Once you’ve mastered the classic, feel free to get creative! This dough is a fantastic canvas. Here are a few of my favorite variations:

• Nutty Undertone: Add ½ teaspoon of almond extract along with the vanilla for a subtle, sophisticated flavor that pairs wonderfully with the toffee.
• Sweet & Salty Finish: Right when the cookies come out of the oven, sprinkle the tops with a little flaky sea salt. It amplifies the salted butter and toffee flavors in the most incredible way.
• Added Crunch: Stir in ¾ cup of chopped toasted pecans or walnuts along with the chocolate and toffee. The toasty, nutty flavor is a game-changer.
• Double Chocolate: For the ultimate chocoholic, swap out ½ cup of the all-purpose flour for ½ cup of unsweetened cocoa powder. You’ll get a rich, chocolate base that’s out of this world.
• Peanut Butter Lover’s Swap: Replace ½ cup of the butter with ½ cup of smooth peanut butter. You’ll get a wonderful peanut butter cookie base that’s amazing with the chocolate and toffee.

Beau’s Kitchen Notes

This recipe has been a living, evolving thing in my kitchen for years. The first time I made it, I was so worried about overmixing the flour that I under-mixed it, and we had little pockets of raw flour in a few cookies! Lesson learned: just mix until it’s combined, no more, no less.

I’ve also found that the quality of your toffee bits really matters. Some brands are harder and hold their crunch better. My personal favorite is the Heath brand bits—they never let me down. And don’t be afraid to let the edges get a *hint* of golden brown. That’s where the deepest, most buttery flavor lives. This recipe is a testament to the fact that sometimes, the simplest things, made with care and good ingredients, are the most extraordinary.

Your Questions, Answered!

Q: My dough is really crumbly and won’t come together into a ball. What did I do wrong?
A: This usually happens if the butter wasn’t quite soft enough or if you accidentally added a bit too much flour. No worries! Just add a tablespoon of cold milk or water and mix it in. The dough should come together nicely. Remember, fluff your flour before measuring!

Q: Can I freeze the cookie dough?
A: Absolutely! This dough freezes like a dream. Roll it into balls, place them on a baking sheet to freeze solid, then transfer the frozen dough balls to a zip-top bag. You can bake them straight from the freezer—just add 1-2 minutes to the baking time.

Q: My cookies spread too much and went flat. Why?
A: The most common culprit is butter that was too warm. Did you skip the chilling step? That’s essential for keeping their shape. Also, make sure your oven is fully preheated before the cookies go in.

Q: Can I use unsalted butter?
A> You can, but I highly recommend adding ¼ to ½ teaspoon of fine sea salt to the flour if you do. The salt is crucial for balancing all that sweetness and making the flavors sing.

Chocolate Toffee Butter Cookies : Soft, Sweet & Irresistibly Crunchy

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• Author: BeauCollier

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Description

Soft, buttery, and melt-in-your-mouth with crunchy toffee and chocolate chips, these cookies balance sweet and salty perfectly. A classic favorite for home bakers and a guaranteed crowd-pleaser.

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Ingredients

Scale 1x2x3x

• 2 cups (454 g) salted butter, softened

• 1 cup (120 g) confectioners’ sugar (powdered sugar)

• 4 tsp (20 ml) vanilla extract

• 4 cups (500 g) all-purpose flour

• 2 cups mini chocolate chips

• 1 cup toffee pieces (Heath bits recommended)

Optional Variations:

• ½ tsp almond extract for a nutty note

• Flaky sea salt for topping

• ¾ cup chopped toasted nuts for extra crunch

• ½ cup unsweetened cocoa powder to replace ½ cup flour for double chocolate

• Replace ½ cup butter with peanut butter for a PB twist

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Instructions

1. Cream Butter & Sugar:
   Beat softened butter and powdered sugar on medium-high speed 2–3 minutes until pale and fluffy.

2. Add Vanilla & Flour:
   Mix in vanilla extract. Gradually add flour, 1 cup at a time, mixing on low just until combined. Scrape down bowl sides as needed.

3. Fold in Chocolate & Toffee:
   Gently fold in chocolate chips and toffee pieces with a spatula until evenly distributed.

4. Chill Dough:
   Wrap dough in plastic wrap or place in a covered bowl. Chill for at least 30 minutes.

5. Preheat Oven & Prep Sheets:
   Preheat to 350°F (175°C). Line baking sheets with parchment paper.

6. Shape & Bake:
   Roll dough into 1-inch balls, place 2 inches apart. Bake 12–14 minutes until edges are lightly golden. Centers may look slightly soft—they’ll firm up as they cool.

7. Cool:
   Let cookies rest on baking sheet 5 minutes, then transfer to a wire rack to cool completely. Optional: dust with powdered sugar.

Notes

• Crumbly Dough: If too dry, add 1 tbsp cold milk or water.

• Freeze Dough: Roll into balls, freeze solid, then bake from frozen (add 1–2 min to baking).

• Flat Cookies: Ensure butter is properly chilled; don’t skip chilling. Oven must be fully preheated.

• Unsalted Butter: Add ¼–½ tsp fine sea salt to compensate.

Nutrition

• Calories: 120 Cal Per Serving
• Sugar: 6 g
• Fat: 7 g
• Carbohydrates: 13g

Let’s Talk Nutrition (The Real Talk)

Friends, let’s be real. These are a treat, a celebration, a little bite of pure joy. I’m all about balance, so when you indulge, make it count with something truly delicious like these cookies.

Here’s a rough estimate per cookie (based on a yield of 4 dozen):
Calories: ~120 kcal | Fat: 7g | Carbs: 13g | Sugar: 6g | Protein: 1g

The main sources of calories are the butter and sugar, which is what makes them so wonderfully rich and satisfying. Enjoy them mindfully, share them generously, and savor every single bite without an ounce of guilt. Life’s too short for bad cookies, and it’s definitely too short to not enjoy the good ones.

Final Sweet Thoughts

And there you have it! Your guide to creating the most irresistible, crowd-pleasing Chocolate Toffee Butter Cookies. I hope this recipe brings as much warmth and happiness to your kitchen as it has to mine. Remember, baking isn’t about perfection; it’s about the love you stir into the bowl, the stories you tell while the oven’s warming the room, and the connections you make over a shared plate of something truly delicious.

I’d love to hear how your cookies turn out! Tag me @Feastical on social media or shoot me an email with your photos and stories. Now, go forth and bake something beautiful!

With a full heart and an even fuller cookie jar,
Beau

Orange Cranberry Shortbread Cookies: Your New Favorite Little Bite of Sunshine

Hey friends, Beau here! Welcome back to the Feastical kitchen, where the coffee is always on and the butter is always at room temperature. Well, at least we try to remember to take it out of the fridge ahead of time.

Today, we’re diving into one of my all-time favorite recipes, the kind of cookie that feels like a warm, sunny hug in the middle of a chilly afternoon. We’re talking about my Orange Cranberry Shortbread Cookies. Now, I know what you’re thinking: “Beau, shortbread? Isn’t that just… plain?” And to that I say, my friend, you have not lived until you’ve experienced the magic of a perfectly crisp, buttery shortbread cookie that literally melts on your tongue, only to be interrupted by a cheerful, tart burst of cranberry and the bright, sunny kiss of fresh orange zest.

This isn’t just a cookie; it’s an experience. It’s the cookie you proudly place on a holiday platter that has everyone asking, “Who made *these*?” It’s the cookie you stash in a tin for a secret 3 pm pick-me-up. It’s deceptively simple, incredibly forgiving, and delivers a level of sophisticated flavor that will have people convinced you trained in a Parisian patisserie. We’re keeping it simple, soulful, and always, always satisfying. So, tie on your favorite apron, find that trusty spatula, and let’s bake up some happiness.

The Accidental Masterpiece: A Story of Butter and Sunshine

This recipe, like many of the best things in life, was born from a happy little accident. A few years back, I was visiting my Nana for the holidays. My mission: bake her classic Scottish shortbread, a recipe passed down through three generations. It’s a sacred text of butter, sugar, and flour—untouchable, unchangeable. But as I was creaming the butter, I spotted a half-eaten bag of dried cranberries left over from Thanksgiving stuffing and a lone, slightly sad-looking orange in her fruit bowl.

A mischievous thought crossed my mind. What if? I quickly zested that orange, chopped up those cranberries, and folded them into the hallowed dough, fully expecting a stern but loving look from Nana. The result? Pure magic. The classic, rich shortbread was suddenly alive with a zesty, fruity energy. Nana took one bite, her eyes lit up, and she said, “Well now, that’s a proper improvement, isn’t it?” That moment taught me that the greatest recipes aren’t just about following rules; they’re about listening to your kitchen, playing with flavors, and creating something that feels uniquely, joyfully yours.

Gathering Your Sunshine Squad: The Ingredients

This is a simple, no-fuss list. The magic is in the quality and the little tips we add along the way. Let’s break it down.

• 2 cups (454g) unsalted butter, at room temperature – This is the heart and soul of shortbread. Using unsalted lets you control the salt level. And “room temperature” is non-negotiable! It should be soft enough that you can press a finger into it easily, but not oily or melted. This is the secret to that light, airy, melt-in-your-mouth texture.
• 1 cup (120g) powdered sugar – We use powdered sugar instead of granulated for a supremely tender, fine crumb. It dissolves instantly into the butter, preventing any graininess. No substitutions here, this is a shortbread cornerstone!
• 1 teaspoon (6g) salt – Trust me on this. Salt is the flavor superhero that makes the butter taste richer and the orange zest pop. It balances the sweetness perfectly.
• 2 tablespoons (34g) fresh orange juice – Freshly squeezed is key! The bottled stuff just doesn’t have the same vibrant life. This adds a subtle, underlying citrus note.
• 2 tablespoons (12g) orange zest – This is where the big, sunny flavor lives! Use a microplane or the fine side of a box grater, and only get the bright orange part—the white pith underneath is bitter.
• 4 cups (500g) all-purpose flour – The sturdy foundation. I like to fluff my flour in the bag before scooping and leveling it off with a knife to avoid packing in too much.
• 1 cup (122g) dried cranberries, finely chopped – Chopping them ensures you get a little bit of tart, chewy fruit in every single bite. If you only have whole, just give them a rough chop!
• 2 tablespoons (24g) granulated sugar, for topping – This final sprinkle before baking gives the cookies a delightful, delicate crunch and a sparkly finish.
• 1 teaspoon vanilla extract (optional) – My little twist! It adds a layer of warm, aromatic depth that complements the citrus beautifully.
• ½ teaspoon ground cardamom or cinnamon (optional) – Feeling adventurous? A pinch of either of these warming spices takes these cookies to a whole new, cozy level. Cardamom is my personal favorite!

Let’s Get Baking: The Step-by-Step Magic

Ready to create some cookie magic? Follow these steps, and you’ll be a shortbread superstar in no time. I’ve packed each one with my favorite chef hacks to ensure your success.

Step 1: Cream the Butter & Sugar
In a large bowl, beat the room-temperature butter and powdered sugar together on medium speed until it’s light, fluffy, and almost pale in color. This should take a good 2-3 minutes. Don’t rush this! We’re incorporating tiny air bubbles that will give our cookies their signature delicate texture. Chef’s Hack: If your butter is still a bit cold, you can cut it into tablespoons and beat it for a minute alone to soften it up before adding the sugar.

Step 2: Wake Up the Flavors
Now, mix in the salt, fresh orange juice, orange zest, and that optional vanilla extract. If you’re using the cardamom or cinnamon, add it now too. The smell at this point is just incredible—so bright and inviting! Scrape down the sides of the bowl to make sure everything is evenly combined.

Step 3: Form the Dough
Gradually add the flour to the wet ingredients, mixing on low speed just until the flour disappears. The second you can’t see white streaks of flour anymore, STOP MIXING. Overmixing is the enemy of tender shortbread! Finally, switch to a spatula and gently fold in the chopped dried cranberries until they’re evenly distributed.

Step 4: The All-Important Chill Session
Divide your dough in half and place each portion on a separate sheet of plastic wrap. Shape each half into a log about 2 inches in diameter. Roll it up in the plastic wrap, twisting the ends like a giant Tootsie Roll. Now, this is the hardest part: patience! You must refrigerate the logs for at least 1 hour, or pop them in the freezer for 20-30 minutes if you’re in a hurry. Chef’s Hack: Chilling firms up the butter, which prevents the cookies from spreading into puddles in the oven. It also makes slicing them cleanly a breeze.

Step 5: Preheat and Prep
When you’re about 10 minutes out from baking, preheat your oven to a cozy 325°F (160°C). This lower temperature is perfect for shortbread, allowing it to bake through and get golden without burning. Line your baking sheets with parchment paper—this is a non-stick lifesaver and makes cleanup a dream.

Step 6: Slice, Sugar, and Shine
Take one log of dough out of the fridge. Unwrap it and, using a sharp knife, slice it into ¼-inch thick rounds. If the dough cracks, it’s too cold; let it sit for 5-10 minutes. Place the rounds on your prepared baking sheet, about an inch apart. Sprinkle the tops lightly but evenly with the granulated sugar. This is their moment to sparkle!

Step 7: Bake to Golden Perfection
Bake for 14-16 minutes. You’re looking for the edges to just barely start turning a very light golden brown. The centers should still look fairly pale. They won’t look “done” in the traditional cookie sense, but trust the process! They firm up as they cool. Let them rest on the hot baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. This final rest on the sheet is crucial for their structure.

Sharing the Sunshine: How to Serve These Beauties

How you serve these cookies can turn a simple treat into a moment of pure joy. Here are a few of my favorite ways:

For the ultimate afternoon pick-me-up, pile a few of these cookies onto a vintage plate and serve them alongside a steaming mug of Earl Grey tea or a rich, dark roast coffee. The citrus in the cookie and the bergamot in the tea are a match made in heaven.

If you’re making these for a holiday gathering or a gift, they look absolutely stunning on a tiered dessert stand mixed with other cookies. Their rustic, sparkly beauty always stands out. You can also package them in a beautiful cellophane bag tied with a ribbon—they ship surprisingly well and make for a heartfelt homemade gift.

And my personal favorite? Crumble one (or two, no judgment) over a bowl of vanilla bean ice cream or lemon sorbet. The buttery, crisp crumbs with the cold, creamy ice cream is a textural dream you have to experience to believe.

Make It Your Own: Delicious Recipe Variations

One of the best things about this recipe is its flexibility. Feel like playing? Here are some of my favorite twists:

• Lemon Blueberry Bliss: Swap the orange zest and juice for lemon, and the dried cranberries for dried blueberries. It’s a whole new vibrant, sunny flavor profile!
• Chocolate-Dipped Elegance: Melt some dark or white chocolate and dip half of each cooled cookie in it. Place them on parchment paper to set for a gorgeous, professional-looking finish.
• Gluten-Free & Glorious: You can easily make this recipe gluten-free by using a 1:1 gluten-free all-purpose flour blend. I’ve had fantastic results with this swap!
• Almond Orange Dream: Add ½ teaspoon of almond extract along with the vanilla, and fold in ½ cup of slivered almonds with the cranberries for a delightful nutty crunch.
• Rosemary & Orange: For a truly sophisticated, grown-up cookie, add 1 teaspoon of very finely chopped fresh rosemary to the dough with the zest. The herbal note is unexpectedly amazing.

Beau’s Kitchen Chronicles: A Few Parting Thoughts

This recipe has evolved so much since that first batch in Nana’s kitchen. I’ve learned that a splash of vanilla is my personal must-have, and that a pinch of cardamom makes them feel extra special for the holidays. I’ve also had my share of kitchen flubs—like the time I forgot the sugar on top (still delicious, just less sparkly) and the infamous “hurry-up” batch where I skipped the chill time and ended up with orange cranberry puddles. We live and we learn! The dough logs also freeze beautifully for up to 3 months, so you can always have “slice-and-bake” sunshine on hand for unexpected guests or a sudden cookie craving. It’s a recipe that feels like an old friend—reliable, comforting, and always ready for a good time.

Your Questions, Answered: FAQs & Troubleshooting

Q: My dough is too crumbly and won’t hold together when I slice it. What happened?
A: This usually means it was over-mixed or is a bit too cold. Let the log sit on the counter for 5-10 minutes to soften slightly. If it’s still crumbly, you may have added a touch too much flour. Next time, fluff your flour before measuring! You can also gently knead the crumbly slices back into a ball and re-roll; they might be a little less perfect but will taste just as good.

Q: Can I use salted butter?
A: You can, but I’d recommend reducing the added salt in the recipe to just a tiny pinch, maybe ¼ teaspoon. Unsalted butter gives you the most control over the final flavor.

Q: My cookies spread too much and lost their shape. Why?
A> Ah, the classic culprit! This is almost always because the dough wasn’t chilled long enough, your oven temperature is off, or your butter was too soft. Make sure your logs are firm to the touch before slicing, and maybe invest in an inexpensive oven thermometer to check your oven’s accuracy.

Q: How long do these cookies stay fresh?
A> Stored in an airtight container at room temperature, they are at their peak for about 5 days. Their flavor actually improves after a day or two! They also freeze beautifully for up to 3 months.

Orange Cranberry Shortbread Cookies : Buttery, Bright & Perfectly Crisp

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• Author: BeauCollier

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Description

These cookies are buttery, crisp, and melt-in-your-mouth, brightened by tart cranberries and fresh orange zest. Perfect for a sunny afternoon snack, a holiday platter, or a thoughtful gift.

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Ingredients

Scale 1x2x3x

• 2 cups (454 g) unsalted butter, room temperature

• 1 cup (120 g) powdered sugar

• 1 tsp (6 g) salt

• 2 tbsp (34 g) fresh orange juice

• 2 tbsp (12 g) orange zest

• 4 cups (500 g) all-purpose flour

• 1 cup (122 g) dried cranberries, finely chopped

• 2 tbsp (24 g) granulated sugar, for topping

• 1 tsp vanilla extract (optional)

• ½ tsp ground cardamom or cinnamon (optional)

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Instructions

• Cream Butter & Sugar:
  Beat butter and powdered sugar on medium speed until light and fluffy (2–3 minutes).

• Add Flavors:
  Mix in salt, orange juice, orange zest, and optional vanilla and spices. Scrape sides to combine evenly.

• Form Dough:
  Gradually mix in flour until no white streaks remain. Fold in chopped cranberries gently.

• Chill Dough:
  Divide dough in half and shape into 2-inch logs. Wrap in plastic wrap and refrigerate at least 1 hour (or freeze 20–30 minutes).

• Preheat Oven:
  325°F (160°C). Line baking sheets with parchment paper.

• Slice & Sugar:
  Slice logs into ¼-inch rounds. Place 1 inch apart on prepared sheets and sprinkle with granulated sugar.

• Bake:
  Bake 14–16 minutes until edges are very lightly golden. Let cool on sheets 5 minutes before transferring to a wire rack.

Notes

• Lemon Blueberry: Swap orange zest/juice for lemon, cranberries for blueberries.

• Chocolate-Dipped: Dip cooled cookies in dark or white chocolate.

• Gluten-Free: Use a 1:1 gluten-free flour blend.

• Nutty Orange: Add ½ cup slivered almonds and ½ tsp almond extract.

• Herbal Twist: Add 1 tsp finely chopped fresh rosemary with the zest.

Nutritional Info (Because We’re Curious!)

Okay, let’s be real—these are a treat, and we’re here for every buttery, sugary bite! But I know some of you like to keep track, so here’s a rough breakdown per cookie (based on a yield of 48 cookies). Remember, these are estimates and can vary based on your specific ingredients.

• Calories: 150
• Fat: 9g
• Carbohydrates: 16g
• Sugar: 6g
• Fiber: 0.5g
• Sodium: 40mg

The main source of calories is the butter, which is what gives shortbread its divine texture. The sugar content comes from the powdered sugar in the dough and the sprinkle on top. For a lower-sugar option, you could try reducing the powdered sugar by a quarter cup or skipping the sugar topping, though it will slightly alter the classic texture and taste.

Final Thoughts: Go Forth and Bake!

And there you have it, my friends—the complete guide to creating these little rounds of buttery, bright, and blissful perfection. This Orange Cranberry Shortbread recipe is more than just a list of ingredients and steps; it’s an invitation to slow down, to enjoy the process, and to create something beautiful and delicious with your own two hands.

I hope this recipe becomes a staple in your kitchen, a go-to for happy moments and cozy afternoons. Remember, the best ingredient you can add is always a dash of love and a sprinkle of joy. Now, I’d love to hear from you! Did you add the cardamom? Try the lemon twist? Tag me on social @Feastical with your beautiful creations. Happy baking!

With love and a full cookie jar,

Beau

Of course! Here is the complete 2000+ word blog post, written in the persona of Beau Collier for Feastical.com.

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Brown Butter Bourbon Chocolate Chip Cookies: Your New Favorite Comfort Food

Hey friends, Beau here from Feastical! Let’s be real for a second. Is there anything in this world that feels quite like a warm, gooey, straight-from-the-oven chocolate chip cookie? It’s a universal language of joy, a little edible hug that says, “Everything is going to be okay.” But what if we took that classic, that pinnacle of perfection, and gave it a little… glow-up?

That’s exactly what we’re doing today with these Brown Butter Bourbon Chocolate Chip Cookies. We’re not just making cookies; we’re creating a full-sensory experience. Imagine the deep, nutty aroma of brown butter. The rich, complex whisper of bourbon that makes the chocolate taste even more chocolatey. The delightful crunch of toasted walnuts, the molten pools of dark chocolate, and that final, perfect kiss of flaky sea salt on top.

This isn’t a fussy, complicated recipe. It’s a familiar friend with a fabulous new personality. It’s the cookie you make when you want to impress without stress, when you want to treat yourself after a long week, or when you want to be the absolute hero of the potluck. So, tie on your apron, find that trusty spatula, and let’s bake up a batch of pure, unadulterated happiness. Your kitchen is about to smell incredible.

The Cookie That Started It All

This recipe has a special place in my heart because it was born from a happy accident. A few years back, I was determined to make my famous chocolate chip cookies for a last-minute dinner party. In my rush, I got a little overzealous with the butter in the saucepan and, well, I browned it. I mean really browned it. At first, I was ready to scrap the whole batch, but the smell was so intoxicatingly nutty and delicious, I decided to roll with it.

I threw the dough together, and as I was folding in the chocolate, my eye caught a bottle of bourbon a friend had brought over. On a whim, I added a splash. The result? The most sophisticated, flavorful, and downright addictive cookie I’d ever tasted. My guests that night didn’t just eat them; they experienced them. They were the talk of the evening, and this recipe instantly became a cornerstone of Feastical. It taught me that sometimes, the best dishes come from a little bit of chaos and a whole lot of heart.

Gathering Your Cookie Crew: The Ingredients

Great cookies start with great ingredients. Here’s the lineup for our star players and why each one matters. Don’t worry, I’ve got substitution tips for you, too!

• 1 cup unsalted butter, melted and cooled – This is our secret weapon! Browning the butter gives it a deep, nutty flavor that regular melted butter just can’t match. Using unsalted lets you control the salt level perfectly.
• 1 cup brown sugar, packed & ½ cup granulated sugar – The brown sugar brings that signature molasses-y moisture and chew, while the granulated sugar helps with that perfect crisp edge.
• 2 large eggs, at room temperature – Room temp eggs blend into the dough more evenly, giving you a better texture. If you forgot to take them out, just place them in a bowl of warm water for 5-10 minutes!
• 2 teaspoons vanilla bean paste or 1 tablespoon vanilla extract – Vanilla bean paste has those beautiful little specks and a more robust flavor, but a good quality extract works wonderfully too.
• 2 teaspoons bourbon whiskey – Don’t worry, the alcohol bakes out, leaving behind a warm, complex flavor that makes the chocolate pop. Chef’s Tip: If you don’t have bourbon, you can use 1 tsp of maple extract for a similar depth.
• 3 cups all-purpose flour, plus 4 tablespoons – The extra 4 tablespoons are a little hack of mine. It helps absorb the melted butter and gives the cookies a chewier, more structured body.
• 1 teaspoon baking soda – Our leavening agent for the perfect lift.
• 1 teaspoon ground cinnamon & ½ teaspoon kosher salt – The cinnamon is a quiet background note that adds warmth, while the salt balances all the sweetness.
• 2 cups dark chocolate chips & 1 cup dark chocolate bar, roughly chopped – Using a mix gives you the best of both worlds: reliable chips and those gorgeous, irregular “pools” of melted chocolate from the chopped bar.
• 2 cups walnut pieces – They add a fantastic crunch and a slightly bitter note that cuts through the richness. Feel free to swap for pecans or leave them out for a nut-free version.
• 2 tablespoons finely shredded coconut (optional) – This is my sneaky twist! It adds a barely-there chewy texture and a hint of tropical depth that people can never quite place.
• Flaky sea salt, for garnish – This is non-negotiable for me! It elevates every single flavor in the cookie and creates that perfect sweet-and-salaty balance.

Let’s Get Baking: The Step-by-Step Magic

Okay, team. This is where the fun begins. Follow these steps, and you’ll be a brown butter bourbon cookie master in no time.

1. Brown That Butter! This is our first and most important step. Melt the butter in a light-colored saucepan over medium heat. It will foam and sizzle—that’s normal! Keep swirling the pan until the butter turns a beautiful golden amber color and you see little brown specks at the bottom. It will smell nutty and incredible. Chef’s Hack: Immediately pour the butter (including all those tasty brown specks) into a heat-proof bowl to stop the cooking. Let it cool to room temperature. Don’t skip the cooling, or you’ll melt your sugar and scramble your eggs!
2. Preheat and Prep. While the butter is cooling, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Trust me, parchment paper is your best friend for easy cleanup and perfectly baked bottoms.
3. Whisk the Dry Team. In a medium bowl, whisk together your 3 cups + 4 tablespoons of flour, baking soda, cinnamon, and kosher salt. Giving these a good whisk ensures the leavening and salt are evenly distributed, so every cookie is consistent.
4. Bring the Wet Team Together. In a large bowl, combine your cooled brown butter, brown sugar, and granulated sugar. Whisk it until it’s smooth and glorious. Now, whisk in the eggs, one at a time, followed by the vanilla and that magical splash of bourbon. The mixture might look a little grainy, and that’s A-okay.
5. Unite the Teams. Gradually add your dry ingredients to the wet ingredients. I like to switch to a spatula for this part. Mix until just combined. A few streaks of flour are fine—we don’t want to overmix!
6. The Grand Finale Mix-In. Now, gently fold in the chocolate chips, chopped chocolate, walnuts, and that optional coconut. The dough will be thick and studded with deliciousness.
7. The Chill (If You Have Time). For a thicker, chewier cookie, pop the dough in the fridge for 30 minutes. This solidifies the butter again, preventing the cookies from spreading too much. If you’re in a cookie emergency (we’ve all been there), you can skip it, but the chill does make a difference.
8. Scoop and Bake. Using a 2-tablespoon cookie scoop or a spoon, roll the dough into balls and place them about 2 inches apart on your prepared baking sheets. Bake for 10-12 minutes. You’re looking for golden brown edges and a soft, slightly puffy center. They might look underdone, but they will set up as they cool. Chef’s Secret: For a bakery-style look, I like to press a few extra chocolate chunks onto the tops of the hot cookies right when they come out of the oven.
9. The Finishing Touch and Cool Down. This is crucial! As soon as the cookies come out of the oven, while they’re still hot, sprinkle them generously with that flaky sea salt. Let them cool on the baking sheet for at least 5 minutes—this allows them to firm up enough to move. Then, transfer them to a wire rack to cool completely… or, you know, dive in immediately with a glass of cold milk.

How to Serve These Show-Stopping Cookies

Honestly, these cookies are a masterpiece all on their own, cradled in a napkin and devoured while still warm. But if you want to take your presentation to the next level, here are a few of my favorite ways to serve them.

For a truly decadent dessert, place a warm cookie on a plate and top it with a scoop of high-quality vanilla bean ice cream. Drizzle with a little warm caramel sauce and an extra pinch of sea salt for an epic cookie sundae. If you’re serving them at a party, stack them high on a rustic wooden board or in a charming basket lined with a checkered tea towel. They look as good as they taste!

And let’s talk about the perfect pairing. A glass of cold milk is a classic for a reason. But for the adults, these cookies are absolutely sublime with a neat glass of bourbon (to echo the flavor inside), a rich stout beer, or a dark roast coffee. The bitterness in the coffee and beer creates a beautiful contrast with the sweet, salty cookie.

Make It Your Own: Delicious Recipe Variations

One of the best things about a great recipe is making it your own! Here are a few twists on this classic to suit your mood or dietary needs.

• The “Everything but the Kitchen Sink” Cookie: Swap the walnuts for pecans and add ½ cup of dried cherries or cranberries. The tart fruit with the dark chocolate is a match made in heaven.
• Salted Caramel Pretzel Twist: Fold in 1 cup of crushed pretzel pieces along with the chocolate. The sweet-salty-crunchy combo is absolutely irresistible.
• Gluten-Free Goodness: Substitute the all-purpose flour with a 1:1 gluten-free baking blend. My favorite brands work perfectly in this recipe without any other changes.
• Bourbon-Free Version: If you prefer not to use bourbon, simply replace it with 2 teaspoons of strong brewed coffee or even just more vanilla extract. You’ll still get an incredible cookie!
• Double the Chocolate: For the ultimate chocoholic, replace ½ cup of the flour with ½ cup of unsweetened cocoa powder for a deeply chocolatey base.

Beau’s Kitchen Notes & Stories

This recipe has been on quite a journey since that first happy accident. I’ve made it for holidays, packed it in care packages, and even had a friend once tell me she used it as a peace offering after a argument with her husband (it worked). The addition of the shredded coconut was another happy discovery—I had a half-empty bag lying around and just went for it. Now, I can’t imagine the recipe without that subtle chewy texture it provides.

The key takeaway? Don’t be afraid to play with your food. Baking is a science, but it’s also an art. Trust your instincts, embrace the little mishaps, and always, always brown your butter. Your taste buds will thank you.

Your Cookie Questions, Answered!

Over the years, I’ve gotten a lot of questions about this recipe. Here are the most common ones to help you bake with confidence.

Q: My cookies spread too much! What happened?
A: This usually means your butter was too warm when you started, or your dough needed a chill session. Next time, make sure your brown butter is completely cooled to room temperature, and don’t skip the 30-minute fridge rest. Also, double-check that your baking soda is fresh!

Q: Can I make the dough ahead of time?
A: Absolutely! You can scoop the dough into balls and freeze them on a baking sheet. Once solid, transfer them to a freezer bag. You can bake them straight from the freezer—just add 1-2 minutes to the baking time. Having frozen cookie dough on hand is a lifesaver!

Q: Why is my brown butter sputtering and popping?
A> Butter contains water, and as it heats, that water turns to steam and escapes, causing the sputtering. This is totally normal! Just keep swirling the pan over medium heat, and it will settle down as the water cooks off.

Q: The bourbon flavor is very subtle. Can I add more?
A> You can! I keep it at 2 tsp to be family-friendly, but you can bump it up to 1 tablespoon for a more pronounced bourbon note. Just know that adding too much liquid can alter the texture of the dough slightly.

Brown Butter Bourbon Chocolate Chip Cookies : Rich, Chewy, and Unforgettable

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• Author: BeauCollier

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Description

Take your classic chocolate chip cookie up a notch! These cookies are chewy in the center, crisp at the edges, and packed with melty chocolate. Browning the butter adds a nutty depth, while a splash of bourbon gives warm, vanilla-like complexity. Optional walnuts, coconut, or flaky sea salt make these cookies unforgettable.

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Ingredients

Scale 1x2x3x

• 3 cups all-purpose flour + 4 tbsp extra

• 1 tsp baking soda

• 1 tsp ground cinnamon

• ½ tsp kosher or table salt

• 1 cup unsalted butter (for browning)

• 1 cup packed brown sugar

• ½ cup granulated sugar

• 2 large eggs, room temperature

• 2 tsp vanilla bean paste or 1 tbsp vanilla extract

• 2 tsp bourbon whiskey (or extra 1 tsp vanilla extract)

• 2 cups dark or semi-sweet chocolate chips

• 1 cup dark chocolate bar, roughly chopped

• 2 cups walnut pieces (optional)

• 2 tbsp finely shredded coconut (optional)

• Flaky sea salt, for sprinkling (optional)

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Instructions

1. Brown the Butter:
   Melt butter in a light-colored saucepan over medium heat. Swirl occasionally until it turns golden-brown and smells nutty (5–8 minutes). Pour into a heatproof bowl and cool 25–30 minutes.

2. Preheat Oven:
   350°F (175°C). Line baking sheets with parchment paper.

3. Mix Dry Ingredients:
   Whisk together flour, baking soda, cinnamon, and salt.

4. Combine Wet Ingredients:
   In the cooled brown butter, mix brown sugar and granulated sugar until smooth. Add eggs one at a time, then vanilla and bourbon.

5. Form the Dough:
   Gradually add dry ingredients to wet ingredients, mixing until just combined. Fold in chocolate chips, chopped chocolate, walnuts, and optional coconut.

6. Chill (Optional):
   Chill dough 30 minutes for thicker, chewier cookies.

7. Scoop and Bake:
   Scoop 2-tablespoon-sized balls onto prepared sheets, 2 inches apart. Bake 10–12 minutes until edges are golden and centers are soft.

8. Finishing Touch:
   Sprinkle with flaky sea salt immediately after baking. Cool 5 minutes on the sheet, then transfer to a wire rack.

Notes

• Prevent spreading: Ensure brown butter is cooled and include the extra 4 tbsp flour. Chill dough if needed.

• Bourbon-free option: Replace bourbon with 2 tsp strong coffee or extra vanilla extract.

• Nut swaps: Pecans or toasted pumpkin seeds work in place of walnuts.

• Double chocolate: Replace ¼ cup flour with unsweetened cocoa for extra chocolatey cookies.

• Festive twist: Swap 1 cup chocolate chips for dried cranberries.

Nutrition

• Calories: 210 Cal per cookie
• Fat: 12 g
• Saturated Fat: 6 g
• Carbohydrates: 22 g
• Protein: 3 g

Nutritional Information (Because Knowledge is Power!)

Alright, let’s talk facts. This info is per cookie (based on a batch of 24) and is meant to be a guide. Remember, we’re here for feel-good food, and that includes treating ourselves mindfully!

• Calories: ~210
• Protein: 3g
• Fat: 12g
• Saturated Fat: 6g
• Carbohydrates: 22g
• Sugar: 13g
• Fiber: 2g
• Sodium: 80mg

These cookies are definitely a treat, and that’s the point! The walnuts and dark chocolate provide antioxidants and a bit of fiber, making them a slightly more wholesome indulgence. The best policy? Savor every single bite without guilt.

Final Thoughts from My Kitchen to Yours

Well, there you have it, my friends—the recipe for what I truly believe are the most unforgettable chocolate chip cookies you’ll ever make. They’re rich, chewy, packed with texture, and have that special, grown-up flair that makes them anything but ordinary.

I hope this recipe brings as much joy to your kitchen as it has to mine. Baking is about more than just following instructions; it’s about creating memories, sharing love, and finding comfort in the simple, delicious things. So, go forth and brown that butter with confidence. I can’t wait to hear your stories!

Did you make these? Tag me @Feastical on social media so I can see your beautiful creations! Happy baking!

With love and a full cookie jar,
Beau

Zesty Old Bay Grilled Shrimp: Your New Summer Obsession

Hey friends, Beau here! Tell me if this sounds familiar: the sun is shining, you’ve got a hankering for something that tastes like pure, unadulterated joy, but you don’t want to be stuck in a hot kitchen all evening. You want something fast, something bursting with flavor, something that makes you feel like you’re kicking back on a dock with your toes in the water, even if you’re just on your apartment balcony.

Well, my foodie friend, you’ve just described the exact reason I keep a bag of jumbo shrimp in my freezer and a tin of Old Bay seasoning permanently on my spice rack. This Zesty Old Bay Grilled Shrimp recipe is my absolute go-to for turning an ordinary Tuesday into a mini-vacation. We’re talking about plump, juicy shrimp, marinated in a smoky, citrusy, garlicky bath that grills up in mere minutes. The result? A dish that’s somehow bold and delicate all at once—a little bit smoky, a little bit spicy, and a whole lot of bright, lemony goodness.

This isn’t just a recipe; it’s a weeknight lifesaver, a party superstar, and a surefire way to impress anyone you’re cooking for. And the best part? It’s so incredibly simple. Whether you’re firing up the charcoal grill or using a trusty cast-iron skillet on the stove, we’re about to create some serious kitchen magic together. So, grab your favorite skewers and let’s make dinner the best part of your day.

The Day I Learned Shrimp Could Tell a Story

I’ll never forget the first time I truly fell in love with grilled shrimp. I was about sixteen, visiting my cousin down in the Outer Banks. We’d spent the whole day body-surfing in the waves and were ravenous. My uncle, a man of few words but immense grilling prowess, had a beat-up cooler full of shrimp he’d marinated in what seemed like a magical potion.

He handed me a skewer and said, “Don’t overthink it, kid. Just get a good char.” I watched as he tossed them on the grill, and within minutes, the entire beach access parking lot smelled like a five-star seafood shack. That first bite was a revelation—the snap of the perfectly grilled exterior, the juicy interior, the way the smoky spice melded with the salty sea air. It was more than food; it was a feeling. It was community, simplicity, and the pure joy of a shared meal in a beautiful place. That’s the spirit I try to capture every time I make this recipe. It’s my little edible time machine back to that perfect, sun-soaked evening.

Gathering Your Flavor All-Stars

This marinade is a powerhouse of flavor, and each ingredient plays a crucial role. Here’s the lineup for our shrimp superstars (serves 4-6 hungry people):

• 2 pounds jumbo shrimp (21-25 count), tails on, peeled and deveined – The “jumbo” size is key here, friends. They’re meaty, they’re satisfying, and they’re much harder to overcook than their smaller cousins. Leaving the tails on gives you a built-in handle for easy flipping and even easier eating! Chef’s Insight: If you’re using frozen shrimp (no shame, I do it all the time!), just thaw them overnight in the fridge or in a cold water bath for a quicker defrost.
• 4 tablespoons olive oil – Our flavor conductor! It helps the marinade cling to every nook and cranny of the shrimp and ensures they don’t stick to the grill grates.
• 4 teaspoons freshly squeezed lemon juice – Please, for the love of all that is flavorful, use fresh lemons! The bottled stuff just can’t compete with that bright, vibrant acidity. It’s the citrusy zing that cuts through the richness. Substitution Tip: Lime juice works beautifully here for a slightly different tang, or use orange juice for a sweeter, mellower citrus note.
• 6 garlic cloves, finely minced – Garlic is non-negotiable. It’s the aromatic soul of this dish. Don’t be shy! We’re mincing it finely so it melds seamlessly into the marinade without burning.
• 4 teaspoons Old Bay seasoning – The star of the show! This iconic blend of celery salt, paprika, and black and red peppers is the taste of summer. It brings a complex, savory, and slightly spicy depth that is instantly recognizable.
• 2 teaspoons granulated sugar – Now, this might seem odd, but trust me. A little sugar helps promote that beautiful, caramelized char on the grill and balances the saltiness of the Old Bay. It’s my secret weapon for perfect color and flavor.
• 1 teaspoon smoked paprika – This is what gives our shrimp that incredible smoky backbone, even if you’re cooking them on a stovetop. It adds a deep, rich color and a whisper of campfire essence.
• ½ teaspoon kosher salt – I prefer kosher salt because it’s less salty by volume than table salt, giving you more control. Old Bay has salt in it, so we’re just adding a touch to season the shrimp themselves.
• ½ teaspoon ground black pepper – A classic for a reason. It adds a little warmth and peppery bite.

Optional Twists for the Adventurous Cook:

• Add the zest of 1 lemon to the marinade for an extra burst of citrus perfume.
• Mix in 1 tablespoon of your favorite hot sauce (I’m a Crystal or Cholula guy) for a spicy edge that builds with every bite.
• Stir in 1 teaspoon Dijon mustard for a subtle tang and to help emulsify the marinade.

Let’s Get Grilling! Your Foolproof Guide

Ready to create some magic? This process is so straightforward, but a few chef-approved hacks will take your shrimp from great to absolutely legendary.

1. Marinate the Shrimp: In a medium-sized bowl, grab a whisk and get ready to combine your flavor power. Whisk together the olive oil, fresh lemon juice, minced garlic, Old Bay seasoning, sugar, smoked paprika, salt, and pepper. Keep whisking until it’s a beautifully unified, fragrant sauce. Now, gently add your shrimp and toss them with your hands or a spoon, making sure every single shrimp is lovingly coated in that glorious marinade. Chef’s Hack: I like to do this in a large zip-top bag! It makes coating the shrimp incredibly easy, and you can just flip the bag in the fridge halfway through marinating. Cover the bowl (or seal the bag) and let the shrimp hang out in the fridge for 30 minutes. This is the sweet spot—long enough to absorb flavor, but not so long that the citrus starts to “cook” the shrimp and make them mushy. Don’t go over 1 hour!
2. Prep Your Cooking Surface: While the shrimp are marinating, it’s time to get your grill or skillet ready. For the Grill: Fire it up to medium-high heat. You want those grates to be nice and hot so you get a sear, not a steam. If you’re using wooden skewers, now is the time to soak them in water for at least 20 minutes to prevent them from becoming a sacrificial offering to the grill gods. Once the shrimp are marinated, thread them onto the skewers, piercing each one through the head and tail end for stability. For the Skillet: Place a large cast-iron or heavy-bottomed skillet over medium-high heat and add a light drizzle of olive oil.
3. Cook to Perfection: This is where the transformation happens! Grill Method: Place your shrimp skewers directly on the hot grill grates. Now, here’s the key—walk away! Well, not far. But don’t fiddle with them. Let them cook for 2-3 minutes on the first side. You’ll see the bottoms turn pink and get those beautiful, slightly-charred grill marks. Flip them once and cook for another 2-3 minutes on the second side. The shrimp are done when they’re opaque all the way through and have formed a firm “C” shape. Skillet Method: Make sure your pan is hot before adding the shrimp. Cook them in a single layer, in batches if needed to avoid crowding the pan. Crowding = steaming, and we don’t want steamed shrimp! Sear for 2-3 minutes per side until pink and lightly caramelized.
4. The Grand Finale: As soon as the shrimp come off the heat, I like to give them one final squeeze of fresh lemon juice. It just wakes all the flavors right up. Serve them immediately while they’re hot and juicy!

How to Serve Your Shrimp Masterpiece

Okay, you’ve got this gorgeous pile of smoky, zesty shrimp. Now what? The possibilities are endless, which is why I make this so often!

The Classic: Pile them high on a platter with a generous garnish of fresh chopped parsley, extra lemon wedges for squeezing, and maybe a few extra pinches of Old Bay for the true enthusiasts at the table. This is perfect for a crowd-pleasing appetizer or a main course with simple sides.

The “Bowl” Life: My personal weeknight favorite. Lay down a bed of fluffy white rice, cilantro-lime rice, or quinoa. Top with the grilled shrimp, a vibrant corn and black bean salsa, some sliced avocado, and a dollop of sour cream or Greek yogurt. It’s a complete, healthy, and utterly delicious meal.

Taco Tuesday Upgrade: Warm up some corn or flour tortillas. Flake the shrimp (or leave a few whole) and top with a crunchy cabbage slaw, a drizzle of chipotle crema, and a sprinkle of cotija cheese. Instant fiesta!

Salad Superstar: Turn a simple green salad into a main event. Toss mixed greens with a light lemon vinaigrette and top with the warm grilled shrimp, cherry tomatoes, cucumbers, and red onion. The warmth of the shrimp slightly wilts the greens in the most delightful way.

Make It Your Own: 5 Flavorful Twists

Once you’ve mastered the base recipe, have some fun with it! Here are a few of my favorite ways to mix things up:

1. Spicy Cajun Swap: Replace the Old Bay with your favorite Cajun or Creole seasoning blend. The flavor profile shifts to a more robust, earthy heat that’s absolutely incredible.
2. Mediterranean Magic: Swap the Old Bay for a blend of dried oregano, thyme, and a pinch of crushed red pepper flakes. Add a tablespoon of chopped fresh oregano to the marinade. Serve with feta cheese and kalamata olives.
3. Coconut Lime Twist: For a tropical vibe, replace the olive oil with melted coconut oil and the lemon juice with fresh lime juice. Add a tablespoon of chopped cilantro to the marinade. It’s like a vacation on a plate!
4. Garlic Butter Bliss: After the shrimp are cooked, melt 3 tablespoons of butter in the skillet with an extra clove of minced garlic. Toss the hot shrimp in this garlic butter bath for an insanely rich and decadent finish.
5. Low-Carb / Keto Friendly: This recipe is already naturally low-carb! Just omit the teaspoon of sugar. The shrimp will still caramelize beautifully thanks to the natural sugars in the shrimp and the oil.

Beau’s Back-Pocket Tips & Stories

This recipe has been a staple in my kitchen for years, and it’s evolved in fun ways. I once accidentally used a whole tablespoon of smoked paprika instead of a teaspoon (I was chatting and not paying attention!), and you know what? It was one of the best batches I’ve ever made—super smoky and intense. Don’t be afraid to play with the ratios to suit your taste.

My biggest piece of advice? DO NOT OVERCOOK THE SHRIMP. They cook in a flash, and the line between perfectly juicy and rubbery is a thin one. As soon as they’re opaque and have curled into a “C,” they’re done. If they’ve curled into a tight “O,” they’re a bit overdone, but still tasty. Learn to trust your eyes and the timer!

Your Grilled Shrimp Questions, Answered!

Q: Can I marinate the shrimp for longer than an hour?
A: I don’t recommend it! The acid in the lemon juice will start to break down the delicate protein in the shrimp, giving them a mushy, ceviche-like texture. Thirty minutes to one hour is the perfect window for flavor without compromising that perfect snap.

Q: My shrimp are sticking to the grill! What am I doing wrong?
A: Two likely culprits! First, make sure your grill grates are thoroughly cleaned and properly preheated. A hot grill is a non-stick grill. Second, ensure your marinade has enough oil to coat the shrimp. You can also give the grates a quick brush with an oil-soaked paper towel held with tongs right before adding the shrimp.

Q: Can I bake this Old Bay shrimp instead?
A> Absolutely! While you’ll miss the smoky char, baking is a great hands-off method. Arrange the marinated shrimp in a single layer on a parchment-lined baking sheet and bake at 400°F (200°C) for 6-8 minutes, or until pink and opaque.

Q: I can’t find Old Bay where I live. What can I use instead?
A> No problem! You can make a quick DIY blend. Mix together: 2 tsp celery salt, 1 tsp paprika, 1/4 tsp black pepper, 1/4 tsp mustard powder, a pinch of ground nutmeg, a pinch of ground ginger, and a pinch of crushed red pepper flakes. It won’t be identical, but it’ll be delicious!

Zesty Old Bay Grilled Shrimp : Smoky, Citrusy & Irresistible

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• Author: BeauCollier

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Description

This Zesty Old Bay Grilled Shrimp is the ultimate summer dish—quick, flavorful, and perfect for a weeknight dinner or backyard party. Juicy shrimp are marinated in a citrusy, garlicky, smoky Old Bay mix and cooked to perfection in just minutes. Serve them on rice, in tacos, or on their own for a light and satisfying meal.

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Ingredients

Scale 1x2x3x

• 2 lbs jumbo shrimp (21–25 count), peeled and deveined, tails on

• 4 tbsp olive oil

• 4 tsp freshly squeezed lemon juice

• 6 garlic cloves, minced

• 4 tsp Old Bay seasoning

• 2 tsp granulated sugar

• 1 tsp smoked paprika

• ½ tsp kosher salt

• ½ tsp ground black pepper

Optional Twists:

• Zest of 1 lemon for extra brightness

• 1 tbsp hot sauce for heat

• 1 tsp Dijon mustard for tang

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Instructions

• Marinate the Shrimp:
  In a medium bowl or zip-top bag, whisk together olive oil, lemon juice, garlic, Old Bay, sugar, smoked paprika, salt, and pepper. Add shrimp and toss to coat. Chill 30–60 minutes.

• Prep the Grill or Skillet:

  • Grill: Preheat to medium-high. Soak wooden skewers 20 minutes if using. Thread shrimp onto skewers.

  • Skillet: Heat a large cast-iron or heavy pan over medium-high and drizzle with olive oil.

• Cook the Shrimp:

  • Grill: Cook shrimp 2–3 minutes per side until opaque and curled into a “C.”

  • Skillet: Cook in a single layer, 2–3 minutes per side. Avoid crowding.

• Finish & Serve:
  Squeeze fresh lemon over the shrimp and serve immediately. Great with rice, tacos, salads, or as an appetizer.

Notes

• Don’t overcook shrimp: They cook quickly. Perfectly cooked shrimp are opaque and form a loose “C” shape.

• Marinating time: 30–60 minutes is ideal; longer can make shrimp mushy.

• Non-stick grill: Clean, preheated grates and a little oil prevent sticking.

• Alternative cooking: Bake at 400°F (200°C) for 6–8 minutes on a parchment-lined sheet if you don’t want to grill.

Nutrition

• Calories: 220 Cal Per Serving
• Fat: 10g
• Carbohydrates: 4 g
• Protein: 30 g

Straight Talk on Nutrition

Hey, I’m all about feel-good food, and that includes knowing what’s going into your body. The great news is that this recipe is not only delicious but also packs a solid nutritional punch!

Shrimp are a fantastic source of lean protein, keeping you full and satisfied without a lot of fat. They’re also famously low in calories and rich in nutrients like selenium (great for your immune system) and iodine (important for thyroid health).

Final Thoughts: Your New Summer Secret is Served

Well, there you have it, friends. This isn’t just a recipe; it’s your ticket to easier, brighter, and more flavorful evenings. The Zesty Old Bay Grilled Shrimp has earned its permanent spot in my summer rotation because it’s more than the sum of its parts—it’s a feeling. It’s the sizzle on the grill, the smell that brings everyone to the table, and the juicy, satisfying bite that turns a simple meal into a memory.

You now have everything you need to make it your own. Whether you stick to the classic marinade or venture into a spicy Cajun or tropical coconut-lime twist, you’re not just cooking dinner—you’re creating a little bit of magic. You’re proving that incredible food doesn’t have to be complicated.

So, the next time the sun is shining and you’re dreaming of that taste of pure joy, you know exactly what to do. Grab that tin of Old Bay, fire up the grill, and give yourself the gift of a meal that’s fast, flavorful, and downright unforgettable.

Now get out there and make some stories of your own. Happy grilling!

Sourdough Discard Coffee Cake: Your New Favorite Way to Bake with Starter

Hey friends, Beau here from Feastical! Let’s talk about that beautiful, bubbly jar sitting on your counter. You know the one. It’s your sourdough starter, your culinary pet, your ticket to incredible, crusty loaves of bread. But for every glorious loaf, there’s that little bit of leftover discard. For too long, that discard has been the unsung hero (or maybe the forgotten culprit) of our fridge, waiting for its moment to shine.

Well, my friends, that moment is now. And it’s arriving in the form of the most insanely delicious, buttery, cinnamon-rich Sourdough Discard Coffee Cake you will ever taste. This isn’t just a “use-up-your-starter” recipe. This is a “you-will-actively-hope-you-have-discard-just-to-make-this” recipe. Imagine the most tender, fluffy vanilla cake you’ve ever had, swirled with ribbons of deep, dark cinnamon sugar and topped with a crisp, buttery crumble that crackles with every bite. It’s the kind of treat that makes your entire kitchen smell like a cozy bakery and turns an ordinary Tuesday morning into a celebration.

So, grab your favorite mixing bowl and that jar of discard. We’re about to turn your kitchen into the heart of the home, one incredible slice of coffee cake at a time. Let’s get baking!

A Lazy Sunday and a Happy Accident

I have to confess, this recipe wasn’t born from meticulous planning. It came from a lazy Sunday morning, a serious craving for something sweet, and a jar of discard that was looking a little… assertive. My starter, which I’ve lovingly named “Bubbles,” was peaking, but I’d already baked my weekly bread. There was a whole cup of Bubbles’ discarded self just sitting there, and I couldn’t bear to compost it.

I started throwing ingredients into a bowl with the kind of hopeful chaos that usually ends in a smoke alarm serenade. But as I mixed the tangy starter into the sweet, vanilla-kissed batter, something magical happened. The kitchen filled with this incredible, yeasty-sweet aroma that promised something special. When that cake came out of the oven, golden and crackled, and I took the first warm, meltingly tender bite, I knew I’d stumbled onto something legendary. It was the perfect marriage of my sourdough obsession and my undying love for classic, soul-warming desserts. Now, it’s a Feastical staple, and I’m so excited to share that happy accident with you.

Gathering Your Coffee Cake Crew

Here’s the all-star cast of ingredients that’s going to make this coffee cake the star of your kitchen. Don’t be intimidated by the list—it’s mostly pantry staples! I’ve included some of my favorite chef insights and swaps to make this recipe your own.

For the Cake Batter:

• 1 cup (2 sticks) butter, softened – This is the backbone of our rich, tender crumb. For the best texture, make sure it’s truly softened at room temperature. A quick chef’s hack? Cut it into tablespoons and let it sit for 20-30 minutes.
• 3 cups white sugar – It seems like a lot, but it balances the tang of the sourdough discard and creates a beautifully moist cake.
• 4 teaspoons vanilla extract – The secret weapon for depth of flavor. Don’t be shy with it!
• 4 large eggs – They provide structure and richness. Pull them out with the butter to come to room temperature for a smoother batter.
• 2 cups whole milk – Whole milk gives the cake a luxurious richness. Buttermilk is a fantastic substitute if you have it—it adds a wonderful tang that pairs perfectly with the sourdough.
• 2 cups sourdough discard or active starter – The star of the show! It doesn’t matter if it’s fresh from the feed or has been in the fridge for a week. It adds a subtle tang and incredible moisture. This is a no-waste recipe, so no stress!
• 8 teaspoons baking powder – This is our primary leavening agent, giving the cake its beautiful lift. Make sure yours is fresh for the best rise.
• 6 cups all-purpose flour – The trusty foundation of our cake. For a slightly more tender crumb, you can swap one cup for cake flour.
• 1/2 teaspoon salt – A must for balancing all the sweetness and making the flavors pop.
• 1 teaspoon ground cardamom (optional) – My little twist! It adds a warm, floral, almost citrusy note that makes this coffee cake truly next-level. If you’re a cinnamon purist, feel free to skip it.

For the Cinnamon Sugar Filling & Topping:

• 3 cups brown sugar – We’re using brown sugar here for its deep molasses flavor and moisture. It creates those gooey, delicious ribbons inside the cake.
• 10 tablespoons all-purpose flour – This is our key to a crumbly, not-sandy, topping. It helps bind the melted butter and sugar into perfect little clusters.
• 8 teaspoons ground cinnamon – Because you can never have too much cinnamon in a coffee cake, right? Use the good stuff—the aroma is half the experience.
• 12 tablespoons butter, melted – This gets mixed right into our sugar and flour to create that irresistible, buttery crumble.
• Pinch of sea salt (optional) – A tiny pinch sprinkled over the top before baking enhances all the flavors and gives a lovely salty-sweet contrast.

Let’s Build This Beautiful Cake: Step-by-Step

Ready to create some magic? Follow these steps, and you’ll be a coffee cake champion in no time. I’ve packed this section with all my favorite kitchen hacks to ensure your bake is perfect.

1. Preheat and Prep. Fire up your oven to 350°F (175°C). Now, grab your 9×13 inch pan (or two 8×8 pans for thicker, square slices) and give it a good greasing with butter or non-stick spray. I’m a big fan of lining the bottom with a sling of parchment paper—it makes getting those beautiful slices out a total breeze. Chef’s Hack: A well-prepped pan is the first step to a stress-free serving experience!
2. Cream the Butter and Sugar. In a large bowl, beat the softened butter and white sugar together. We’re not just mixing them; we’re creaming them. Beat on medium-high speed for a good 2-3 minutes until the mixture is pale, fluffy, and almost white. This step is crucial for incorporating air, which gives our cake a light and tender texture.
3. Incorporate the Wet Ingredients. Add the eggs one at a time, beating well after each addition. This ensures they emulsify properly into the butter mixture. Now, mix in the vanilla extract, followed by the milk and the sourdough discard. Don’t worry if the batter looks a little curdled at this point—the sourdough can sometimes cause that. It will all come together beautifully once we add the dry ingredients.
4. Combine the Dry Ingredients. In a separate bowl, whisk together the flour, baking powder, salt, and that optional (but highly recommended) cardamom. Whisking is key here—it evenly distributes the baking powder so you get a uniform rise with no bitter spots.
5. Bring the Batter Together. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until the flour disappears. Chef’s Pro-Tip: Do NOT overmix! A few streaks of flour are okay. Overmixing develops gluten and can lead to a tough cake. We want tender and fluffy.
6. Create the Cinnamon Crumble. In a medium bowl, stir together the brown sugar, 10 tablespoons of flour, and cinnamon. Pour in the melted butter and stir with a fork until the mixture forms clumps and resembles wet sand. This is your moment—snack on a little. I won’t tell.
7. Layer It Up! Now for the fun part. Pour half of your cake batter into the prepared pan and spread it into an even layer. It might be thick, and that’s fine. Sprinkle half of your cinnamon sugar crumble evenly over the batter. Carefully spread the remaining batter over the top. This can be a little tricky, but dollop it gently and pat it down—it doesn’t have to be perfect. Top with the remaining crumble, covering every glorious inch.
8. Bake to Golden Perfection. Slide the pan into your preheated oven and bake for 40-45 minutes. You’ll know it’s done when the top is a deep golden brown, the crumble is crisp, and a toothpick inserted into the center of the cake layer (avoid the gooey filling) comes out clean or with a few moist crumbs. Chef’s Note: Ovens can vary, so start checking at the 35-minute mark.
9. The Hardest Part: Let it Cool. Remove the cake from the oven and place the pan on a wire rack. Let it cool for at least 30 minutes before you even think about slicing. This allows the structure to set, so you get clean, beautiful slices instead of a delicious, crumbly mess. (Though both are acceptable in my book!).

How to Serve This Masterpiece

Okay, the cake has cooled (mostly). Now what? This coffee cake is incredibly versatile. For the ultimate comfort food experience, serve it slightly warm. The heat makes the cinnamon swirls extra gooey and the crumble extra crisp. I love it with a hot cup of black coffee, the bitterness cutting perfectly through the sweet, rich cake.

Feeling indulgent? A dollop of freshly whipped cream or a scoop of vanilla bean ice cream turns this from a breakfast treat into a decadent dessert. For a beautiful presentation, dust the top with a little powdered sugar right before serving. If you’ve baked it in a 9×13, you can cut it into generous squares right in the pan. If you used the parchment sling, you can lift the whole cake out and slice it on a cutting board for a more polished look. No matter how you serve it, be prepared for requests for seconds.

Make It Your Own: Delicious Twists & Swaps

The beauty of this recipe is its flexibility. Once you’ve mastered the classic, try one of these fun variations!

• Apple Cinnamon Twist: Fold 1 ½ cups of finely chopped apples (like Granny Smith or Honeycrisp) into the batter. The little pockets of soft, tart apple are a game-changer.
• Blueberry Lemon Bliss: Swap the cinnamon in the filling for the zest of one lemon and fold 1 ½ cups of fresh or frozen blueberries into the batter. The bright, fruity flavor is incredible with the tangy sourdough.
• Nutty Crunch: Add 1 cup of chopped pecans or walnuts to your cinnamon sugar crumble mixture for a wonderful texture and toasty flavor.
• Chocolate Chip Dream: Who says coffee cake can’t have chocolate? Replace half of the cinnamon sugar filling with 1 ½ cups of semi-sweet chocolate chips. You’re welcome.
• Dairy-Free & Gluten-Free Friendly: Use your favorite plant-based butter and milk (oat milk works great). For a gluten-free version, swap the all-purpose flour for a 1:1 gluten-free baking blend. The structure might be slightly more delicate, but it will be just as delicious!

A Few More Thoughts From My Kitchen

This recipe has evolved so much since that first lazy Sunday. I’ve learned that the cardamom was the missing link, and that a pinch of salt on top is non-negotiable. One time, I accidentally used my active, bubbly starter at its peak instead of discard, and you know what? The cake rose even more and had a slightly more pronounced tang. Both ways are fantastic, so don’t stress about it.

The best part about this cake, aside from eating it, is how it brings people together. I can’t tell you how many times I’ve brought this to a potluck or had friends over for coffee, and this cake is always the conversation starter. It’s a hug in cake form, and it never fails to make people smile.

Your Coffee Cake Questions, Answered!

Over the years, I’ve gotten a few repeat questions about this recipe. Here are the answers to the most common ones!

Q: My cinnamon sugar layer sank to the bottom. What happened?
A: This usually happens if the batter is too thin or the pan is overfilled. Make sure your batter is nice and thick (as directed) and that you’re spreading the second layer of batter carefully over the first cinnamon layer. Using a 9×13 pan as recommended gives the perfect depth to prevent sinking.

Q: Can I make this coffee cake ahead of time?
A: Absolutely! This cake is actually even better the next day. Once completely cooled, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 2 days. You can also freeze the whole cake or individual slices for up to 3 months. Just thaw at room temperature and warm gently in the oven.

Q: My cake is browning too quickly on top, but isn’t cooked in the middle. Help!
A: This is a common oven issue! If you see the top getting too dark, simply tent a piece of aluminum foil loosely over the top for the remaining bake time. This will shield the crumble from burning while allowing the center to finish cooking.

Q: I don’t have a stand mixer. Can I still make this?
A: Of course! A good old-fashioned wooden spoon and some elbow grease will work just fine. Just make sure you really cream that butter and sugar together until it’s light and fluffy—it might take a few extra minutes, but you’ve got this!

Sourdough Discard Coffee Cake : Buttery, Cinnamon-Rich, and Crowd-Pleasing

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• Author: BeauCollier

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Sourdough Discard Coffee Cake

Tender, buttery, and cinnamon-swirled—your new favorite bake with sourdough discard!

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Ingredients

Scale 1x2x3x

Cake Batter:

• 1 cup (2 sticks) unsalted butter, softened

• 3 cups white sugar

• 4 tsp vanilla extract

• 4 large eggs

• 2 cups whole milk (or buttermilk)

• 2 cups sourdough discard (or active starter)

• 6 cups all-purpose flour (swap 1 cup for cake flour for extra tenderness)

• 8 tsp baking powder

• ½ tsp salt

• 1 tsp ground cardamom (optional)

Cinnamon Sugar Filling & Topping:

• 3 cups brown sugar

• 10 tbsp all-purpose flour

• 8 tsp ground cinnamon

• 12 tbsp unsalted butter, melted

• Pinch of sea salt (optional)

Optional Add-Ins / Twists:

• Apples, blueberries, chocolate chips, nuts, or dairy-free/gluten-free substitutions

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Instructions

• Preheat & Prep Pan:

  • Oven to 350°F (175°C). Grease a 9×13 pan and optionally line with parchment for easy slicing.

• Cream Butter & Sugar:

  • Beat softened butter and sugar on medium-high for 2–3 minutes until pale and fluffy.

• Add Wet Ingredients:

  • Beat in eggs one at a time. Mix in vanilla, milk, and sourdough discard. Batter may look curdled—this is normal.

• Combine Dry Ingredients:

  • Whisk flour, baking powder, salt, and optional cardamom in a separate bowl.

• Mix Batter:

  • Gradually add dry ingredients to wet. Mix on low speed until just combined. Do not overmix.

• Make Cinnamon Crumble:

  • Mix brown sugar, 10 tbsp flour, cinnamon, melted butter, and pinch of salt until clumpy.

• Layer the Cake:

  • Spread half the cake batter in pan. Sprinkle half of the crumble over it. Dollop remaining batter on top and gently spread. Top with remaining crumble.

• Bake:

  • 40–45 minutes until golden and a toothpick in the center comes out clean. Tent with foil if top browns too quickly.

• Cool:

  • Cool at least 30 minutes before slicing for clean, beautiful pieces.

Notes

• Cinnamon layer sinking? Batter too thin or pan overfilled. Use recommended pan and spread second layer carefully.

• Make-ahead: Store at room temperature 2 days or freeze up to 3 months.

• No stand mixer? Use a wooden spoon; beat butter and sugar until light and fluffy.

Nutrition

• Calories: 490 Cal Per Serving
• Fat: 18g
• Carbohydrates: 74g
• Protein: 6g

Nutritional Information (For Your Info!)

Let’s be real—we’re not eating coffee cake for its health benefits. We’re eating it for soul-warming joy! But I know some of you like to keep track, so here’s a general breakdown. This is an estimate and can vary based on specific ingredients and slice size.

Per slice (based on 18 servings):
Calories: ~490 | Protein: 6g | Fat: 18g | Carbohydrates: 74g | Sugar: 45g | Fiber: 1g

Remember, this is a treat meant to be shared and savored. Enjoy every single bite without guilt!

Your Next Kitchen Adventure Awaits

And there you have it, my friends. Your complete guide to baking a Sourdough Discard Coffee Cake that’s guaranteed to impress. This recipe is a celebration of flavor, a solution for food waste, and a testament to the fact that the best recipes often come from a little bit of kitchen intuition and a whole lot of love.

I hope this cake becomes a regular in your baking rotation, just like it is in mine. It’s more than just a recipe;

Your New Favorite Weekend Ritual is Here

Hey friends, Beau here! Let’s talk about a beautiful Saturday morning scene: the sun is streaming through the kitchen window, the coffee is brewing, and there’s a plate of golden, fluffy pancakes waiting for you. But these aren’t just any pancakes. These are the superheroes of the breakfast table, the ultimate kitchen hack, the glorious transformation of something you might have tossed—your sourdough discard—into the most incredibly flavorful, tender, and satisfying stack you’ve ever sunk a fork into.

If you’ve been nurturing a sourdough starter, you know the daily dilemma. That cup of tangy, bubbly discard stares at you from the counter, whispering, “Don’t waste me!” Well, my friend, I’m here to tell you that your days of guilt are over. These Sourdough Discard Pancakes are the ultimate “win-win.” They use up that discard beautifully, and in return, they gift you a breakfast that’s miles ahead of your standard mix. The sourdough brings a subtle tang that makes the flavors pop, and it works some serious magic to create an unbelievably light, airy texture inside, while the outside crisps up to a perfect, golden-brown.

So, whether you’re a sourdough pro or you just got your first starter from a friend (welcome to the club!), this recipe is your new weekend game-changer. It’s simple, soulful, and tastes like a warm hug from the inside out. Let’s grab that discard and get flipping!

The Pancake That Started It All

This recipe takes me right back to my grandma’s kitchen. She wasn’t a “sourdough person,” but she was a “waste-not, want-not” person through and through. I remember watching her make buttermilk pancakes, and she’d always say, “Beau, the secret is in the tang.” She’d let her batter sit for a bit, claiming it “woke up the flour.” Years later, when I started my sourdough journey, I had a flash of inspiration. That jar of discard on my counter had the same tangy, acidic quality as grandma’s buttermilk, but with a deeper, more complex flavor.

One sleepy Sunday, I decided to experiment. I subbed my discard into my favorite pancake recipe, crossing my fingers. The moment I poured that batter onto the griddle, I knew it was special. It bubbled and puffed in a way I’d never seen before. The first bite was a revelation—it was my grandma’s perfect texture, but with a new, grown-up flavor profile that was entirely my own. It felt like connecting my food heritage with my modern kitchen adventures. Now, every time I make these, I think of her, and it makes that stack of pancakes taste even better.

Gathering Your Pancake Posse

Here’s the dream team of ingredients that’ll come together to create pancake perfection. Don’t be shy about making swaps—cooking is all about making it your own!

Dry Ingredients

• 3 cups all-purpose flour: The trusty foundation of our pancake. It gives us that classic, pillowy structure. For a heartier kick, you can swap in 1 cup of whole wheat flour, but I love the pure, fluffy texture of all-purpose here.
• 6 tablespoons sugar: Just the right amount to balance the tang from the sourdough. Chef’s Insight: Try coconut sugar for a deeper, almost caramel-like flavor. It’s a game-changer!
• 2 teaspoons sea salt: Never underestimate the power of salt! It enhances all the other flavors and makes the sweetness sing.
• 5 teaspoons baking powder: This is our primary leavening agent, creating those big, beautiful bubbles that make the pancakes rise.
• 1 teaspoon baking soda: Our secret weapon! It reacts with the acidity in the sourdough starter, giving us an extra boost of lift and that gorgeous, airy crumb.
• 1 teaspoon ground cinnamon (optional): My little twist for a bit of warmth and coziness. It’s not traditional, but it makes the kitchen smell incredible.

Wet Ingredients

• 2 cups sourdough discard or active sourdough starter: The star of the show! It doesn’t matter if it’s fresh from the fridge or room temp. This is your no-waste hero, bringing that fantastic tang and tenderizing the flour.
• 4 large eggs: They bind everything together and add richness and structure. For a vegan swap, try flax eggs, but the texture will be a bit denser.
• 2 cups whole milk (or almond milk for dairy-free): Whole milk gives us a luxurious richness, but any milk you have on hand works beautifully. Pro Tip: Have a little extra on standby to thin the batter if needed.
• 2 teaspoons vanilla extract: The flavor backbone that makes everything taste like a treat. Pure vanilla is always worth it!
• 6 tablespoons avocado oil or melted coconut oil: Fat = flavor and tenderness. I love the neutral taste of avocado oil, but melted coconut oil adds a lovely, subtle tropical note. Melted butter is also a fantastic option here.

Let’s Make Some Magic: The Flipping Fun Begins!

Alright, team, it’s go-time. This process is simple, but a few chef-approved hacks will ensure your pancakes are absolute perfection.

1. Combine the Dry Team. Grab your largest mixing bowl—trust me, you’ll need the space. Add your flour, sugar, sea salt, baking powder, baking soda, and that optional cinnamon. Give it a good whisk. Chef’s Hack: Whisking not only combines everything, it aerates the flour, contributing to a lighter pancake. See? We’re building fluffiness from step one!
2. Unite the Wet Crew. In a separate bowl (a 4-cup liquid measuring cup is perfect for pouring later), add your sourdough discard. Crack in the eggs, then pour in the milk, vanilla, and your oil of choice. Now, whisk it all together with gusto until it’s smooth and beautifully combined. Don’t worry if it looks a little lumpy from the starter—that’s just character!
3. The Grand Batter Union. Here comes the most crucial step: pour the wet ingredients into the dry ingredients. Now, take your spatula and gently fold them together. I’m talking gentle, people! Stop as soon as you no longer see dry streaks of flour. A few lumps are NOT the enemy; overmixing is! Overmixing develops gluten and leads to tough, chewy pancakes. We want tender. We want fluffy. Let a few lumps live their best life. Pro Tip: If the batter seems excessively thick (this can depend on your starter’s hydration), add a splash more milk, one tablespoon at a time, until it’s a pourable but still thick consistency.
4. Heat it Up. Place your griddle or a large non-stick skillet over medium heat. This is the sweet spot for pancakes—hot enough to cook them through without burning the outside. To test if it’s ready, flick a few drops of water onto the surface. If they sizzle and dance, you’re good to go! Lightly coat the surface with a bit of avocado oil, coconut oil, or butter.
5. Cook to Golden Bliss. Using a 1/3 cup measure, pour batter onto the hot griddle. I like to use the back of the cup to gently spread it into a nice circle. Now, the hardest part: be patient. Let it cook until you see lots of bubbles forming on the surface and the edges look matte and set, about 2-3 minutes. This is your sign that the bottom is a perfect golden brown.
6. The Big Flip. Slide your spatula underneath with confidence and flip those pancakes in one smooth motion. They should be a beautiful, even brown. Let them cook on the second side for another 1-2 minutes until they’re equally golden and cooked through.
7. Keep ‘Em Cozy. As you cook subsequent batches, transfer your finished pancakes to a wire rack placed on a baking sheet and keep them in a warm (around 200°F / 95°C) oven. This keeps them warm for everyone without making the bottoms soggy.

Stacking, Topping, and Devouring

You’ve done the hard work, now for the best part: the grand presentation! I’m a firm believer that we eat with our eyes first, so let’s make this stack look as good as it tastes.

I like to stack them high on a warm plate—three is the magic number for me. A generous pat of salted butter melting into all the nooks and crannies is non-negotiable. Then, drown that beautiful stack in pure maple syrup. The way the syrup cascades down the sides is pure breakfast poetry.

But why stop there? Get creative! A handful of fresh berries (blueberries are a classic for a reason), a sprinkle of toasted nuts for crunch, or a dusting of powdered sugar for a touch of elegance. For a real showstopper, fry up some crispy bacon and tuck it right into the stack. The combination of salty, savory, sweet, and tangy is absolutely sublime.

Make It Your Own: Endless Pancake Possibilities

This recipe is your canvas. Once you’ve mastered the classic, play around with these fun twists!

• Lemon Blueberry Bliss: Add the zest of one lemon to the wet ingredients and gently fold in 1 cup of fresh or frozen blueberries into the finished batter. The lemon brightens everything up and pairs perfectly with the tangy sourdough.
• Chocolate Chip Celebration: A no-fail crowd-pleaser. Fold 3/4 cup of semi-sweet chocolate chips into the batter. It turns a weekend breakfast into a bona fide celebration.
• Whole Grain Goodness: Substitute 1 cup of the all-purpose flour with whole wheat flour or spelt flour. You’ll get a heartier, nuttier flavor and a extra boost of fiber.
• Apple Cinnamon Spice: Fold in 1 cup of finely chopped apple (like Honeycrisp or Granny Smith) and add an extra 1/2 teaspoon of cinnamon. It’s like having apple pie for breakfast.
• Tropical Vacation: Use melted coconut oil, replace the milk with canned coconut milk, and fold in 1/2 cup of shredded coconut. Close your eyes, take a bite, and you’re basically on a beach.

Beau’s Kitchen Chronicles

This recipe has truly evolved in my kitchen. I’ve made it for grumpy toddlers who turned into smiling, syrup-covered cherubs. I’ve whipped up a double batch for a houseful of hungry friends after a long night, and it fixed everything. My favorite “oops” moment was the time I accidentally used active, bubbly starter instead of discard. The pancakes were even fluffier and had an almost crumpet-like texture with tons of tiny holes—a happy accident that’s now a deliberate choice when I have the time!

The beauty of this recipe is its flexibility. It forgives you if you’re out of one milk and have to use another. It doesn’t mind if your discard is a week old or from yesterday. It’s a reliable, delicious friend in your recipe repertoire, and I hope it becomes one in yours, too.

Your Pancake Questions, Answered!

I’ve gotten a lot of questions about this recipe over the years, so here are the answers to the most common head-scratchers.

Q: My pancakes are flat and dense. What went wrong?
A: The most common culprit is overmixing the batter! Remember, a few lumps are your friends. The second suspect is old baking powder or soda. If yours has been in the pantry for a while, it might have lost its lifting power. Time for a fresh can!

Q: Can I make the batter the night before?
A: I don’t recommend it for the fluffiest results. The baking powder and soda start working as soon as they hit the liquid, and their power will fade overnight, leading to denser pancakes. For a make-ahead option, mix the dry and wet ingredients separately the night before, then combine them in the morning.

Q: My batter is way too thick! Is that normal?
A: Sourdough starters vary in hydration, so batter thickness can change day-to-day. No worries! Just thin it out with a little extra milk, one tablespoon at a time, until it reaches a pourable but still thick consistency. It should plop off the spatula, not run.

Q: Can I freeze these pancakes?
A: Absolutely! Let them cool completely, then lay them in a single layer on a baking sheet to “flash freeze” for an hour. Once frozen solid, transfer them to a freezer bag. They’ll keep for up to 3 months. Reheat straight from the freezer in a toaster or a 350°F oven until warm and crisp.

Fluffy Sourdough Discard Pancakes : Golden, Tangy & Perfect Every Time

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• Author: BeauCollier

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Sourdough Discard Pancakes

Fluffy, tangy, and golden—your new weekend breakfast obsession!

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Ingredients

Scale 1x2x3x

Dry Ingredients:

• 3 cups all-purpose flour (or swap 1 cup for whole wheat/spelt for a heartier pancake)

• 6 tbsp sugar (coconut sugar works beautifully)

• 2 tsp sea salt

• 5 tsp baking powder

• 1 tsp baking soda

• 1 tsp ground cinnamon (optional)

Wet Ingredients:

• 2 cups sourdough discard (or active starter)

• 4 large eggs

• 2 cups milk (whole, almond, or any preferred milk)

• 2 tsp vanilla extract

• 6 tbsp avocado oil, melted coconut oil, or melted butter

Optional Toppings/Flavors:

• Maple syrup, butter, fresh berries, toasted nuts, powdered sugar, chocolate chips, cooked bacon, etc.

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Instructions

1. Mix Dry Ingredients:
   In a large bowl, whisk together flour, sugar, salt, baking powder, baking soda, and optional cinnamon.

2. Mix Wet Ingredients:
   In a separate bowl, whisk together sourdough discard, eggs, milk, vanilla, and oil.

3. Combine:
   Pour wet ingredients into dry and gently fold with a spatula until just combined. Lumps are okay—do not overmix! Batter should be thick but pourable. Thin with a splash of milk if needed.

4. Preheat & Prep Pan:
   Heat a griddle or large non-stick skillet over medium heat. Lightly coat with oil or butter.

5. Cook Pancakes:
   Using a 1/3 cup measure, pour batter onto griddle. Cook 2–3 minutes until bubbles form and edges look set. Flip and cook 1–2 minutes until golden brown.

6. Keep Warm (Optional):
   Place cooked pancakes on a wire rack in a 200°F (95°C) oven while finishing remaining batches.

7. Serve:
   Stack high, add butter, drizzle with maple syrup, and optionally top with berries, nuts, chocolate chips, or a dusting of powdered sugar.

Notes

• Lemon Blueberry: Add zest of 1 lemon + 1 cup blueberries.

• Chocolate Chip: Fold in ¾ cup chocolate chips.

• Apple Cinnamon: Fold in 1 cup chopped apple + ½ tsp cinnamon.

• Tropical: Use coconut milk, melted coconut oil, and fold in ½ cup shredded coconut.

Nutrition

• Calories: 376 Cal Per Serving
• Fat: 15g
• Carbohydrates: 49g
• Fiber: 2g
• Protein: 10g

Breaking Down the Goodness

Now, I’m not a nutritionist, but I believe in knowing what’s going into our bodies. Here’s a general breakdown of what you’re getting in one serving (about two decent-sized pancakes). Remember, these are estimates and can vary based on your specific ingredients and toppings.

These pancakes offer a solid balance. You’re getting a good dose of energy-giving carbohydrates to fuel your day, along with a decent amount of protein from the eggs and milk to keep you feeling full and satisfied. The fat content, especially if you use a healthy oil like avocado or coconut, provides sustained energy and helps your body absorb all the good stuff.

Approximate Nutrition Per Serving:
Calories: 376 | Protein: 10g | Fat: 15g | Carbohydrates: 49g | Fiber: 2g | Sugar: 7g

Your Pancake Journey Awaits

And there you have it, my friends! Your complete guide to turning that jar of sourdough discard into a legendary breakfast experience. This recipe is more than just a list of ingredients and steps; it’s an invitation to slow down, to create something wonderful with your own two hands, and to share it with the people you love.

So this weekend, I challenge you: dust off that starter, fire up the griddle, and fill your home with the irresistible aroma of these golden, tangy, fluffy sourdough discard pancakes. I have a feeling they’re about to become a new tradition in your kitchen, just like they are in mine.

Final Thoughts: Your New Weekend Tradition Awaits

And there you have it, friends—the complete guide to transforming a simple ingredient into an extraordinary breakfast. This recipe is more than just a way to use up sourdough discard; it’s an invitation to create a moment of joy, a delicious pause in a busy world. It’s about the satisfying sizzle on the griddle, the triumphant flip, and the shared smiles around the table.

From my grandma’s “waste-not” wisdom to the modern magic of sourdough, this stack represents a beautiful circle of kitchen love. It’s a recipe that’s forgiving, flexible, and endlessly rewarding. Whether you stick to the classic or embark on your own flavorful adventure with blueberries, chocolate, or spices, you’re not just making pancakes—you’re creating a new ritual.

So this weekend, answer the call of that jar of discard. Pour a cup of coffee, warm up the griddle, and treat yourself to the incredible, tangy, fluffy perfection of these sourdough pancakes. I have a feeling your Saturday mornings will never be the same.

I can’t wait to see your creations! Share your stacked-up masterpieces with me @Feastical and let me know how you made them your own.

Happy flipping

When a Brownie and a Cookie Fall in Love…

Hey friends, Beau here! Let’s cut right to the chase: have you ever been stuck in that delicious, agonizing dilemma of not knowing whether to bake a batch of chewy, fudgy brownies or a tray of crisp-edged, soft-centered chocolate chip cookies? What if I told you that you don’t have to choose? What if your two favorite chocolatey worlds could collide in one spectacular, soul-satisfying treat?

Well, stop the press and preheat your oven, because these Sourdough Brownie Cookies are about to become your new baking obsession. Imagine the crackly top of a perfect brownie, the rich, deep flavor of a double-chocolate masterpiece, and the delightful, portable form factor of a cookie. Now, add a secret weapon that makes them uniquely incredible: a cup of sourdough starter discard.

Before you scroll away, hear me out! That tangy, unfed starter you were maybe thinking of tossing? It’s the magic key. It doesn’t make these taste like sourdough bread; instead, it adds a subtle, sophisticated tang that cuts through the intense sweetness, making the chocolate flavor sing even louder. The result is a cookie with a crisp shell, a chewy edge, and a center so gloriously gooey it’s basically a warm, molten brownie you can hold in your hand. They’re rich, they’re decadent, and they are 100% chocolate-lovers approved. So, grab your favorite mixing bowl and let’s make some kitchen magic happen.

The Happy Accident That Started It All

I have to confess, this recipe was born from a happy little kitchen accident. It was a lazy Sunday afternoon, and a serious chocolate craving had hit. My mission was clear: bake brownies. But as I was gathering ingredients, I spotted my jar of sourdough starter discard sitting on the counter, looking a little lonely. I hate food waste more than I hate a soggy bottom on a pie, so the guilt was real.

At the same time, my next-door neighbor’s kid, Leo, popped his head over the fence and asked, “What smells so good, Mr. Beau?” with those big, hopeful eyes. I knew a whole pan of brownies was a commitment for one guy, but cookies? Cookies are for sharing. In a moment of pure, “what-if” inspiration, I decided to morph my brownie batter into cookie dough, and on a whim, I folded in that cup of discard, hoping it would add some moisture and chew.

The result was nothing short of legendary. The cookies baked up with this incredible texture—crisp on the outside, fudgy and almost brownie-like on the inside. Leo’s eyes went wide after the first bite, and he declared them “the best cookies in the whole universe.” High praise indeed! That’s when I knew this happy accident was a recipe worth sharing with all of you.

Gathering Your Chocolatey Arsenal

Here’s everything you’ll need to create these little pockets of joy. Don’t be intimidated by the list—it’s mostly pantry staples, and I’ve got some handy tips and swaps for you right here.

• 1 cup unsalted butter – This is our fat base, and it’s going to create an incredibly rich and tender crumb. Using unsalted lets you control the salt level perfectly. Chef’s Insight: If you only have salted butter, that’s okay! Just reduce the added salt in the recipe by about half.
• 3 cups semi-sweet chocolate chips – We’re using most of these melted into the batter for intense flavor, and the rest we’ll fold in for those glorious molten pockets. Substitution Tip: Feel free to use a bar of high-quality dark chocolate, chopped. A mix of milk and dark chocolate also works if you like a sweeter cookie.
• 1 cup cocoa powder – This is the one-two punch of chocolate! I prefer Dutch-process cocoa for its deeper, smoother flavor, but regular natural cocoa powder works great, too.
• 4 tsp vanilla essence – Yes, four whole teaspoons! Vanilla is the supporting actor that makes the chocolate star shine even brighter. Don’t skimp.
• 4 large eggs + 2 egg yolks – The extra yolks are our secret weapon for an ultra-rich, fudgy, and chewy texture. They add fat and moisture without too much additional structure, giving us that brownie-like center.
• 2 cups white sugar – For sweetness and that classic crisp edge.
• 1 cup packed brown sugar – The molasses in the brown sugar brings moisture, chew, and a beautiful caramel-like depth.
• 1 cup sourdough starter discard (unfed) – Our superstar! It should be at room temperature. It adds a subtle tang and amazing chew. Don’t have a starter? See the variations section below for a super easy workaround!
• 2 cups plain flour – The structure-builder. We’ll sift it with the cocoa to avoid lumps.
• 2 tsp salt – Crucial for balancing all that sweetness and making the chocolate flavors pop. Trust me on this.
• 1 tsp instant espresso powder (optional but highly recommended) – This is my favorite chef hack! It won’t make your cookies taste like coffee; it just deepens and enhances the chocolate flavor in a magical way.
• Flaky sea salt & dark chocolate chunks for topping – The grand finale. A sprinkle of flaky salt right when they come out of the oven is a game-changer.

Let’s Get Baking: The Step-by-Step Magic

Okay, team, aprons on! Let’s walk through this together. I’ll be with you every step of the way with my best tips and hacks to ensure cookie perfection.

1. Preheat and Prep. First things first, get that oven heating to a cozy 350°F (175°C). This gives it plenty of time to reach the perfect, even temperature. Line your baking sheets with parchment paper. Chef’s Hack: No parchment? A light coating of baking spray works, but parchment is the MVP for easy cleanup and no sticking.
2. Melt the Chocolatey Goodness. In a medium saucepan over low heat, melt the butter and 2½ cups of the chocolate chips together. Stir constantly until it’s one smooth, glossy, heavenly pool of chocolate. Take it off the heat and let it cool for about 10-15 minutes. Why? If it’s too hot, it’ll scramble our eggs when we mix it in, and we don’t want chocolate omelet cookies!
3. Whip the Eggs and Sugar. While the chocolate is cooling, grab a large bowl and add the eggs, egg yolks, both sugars, and that glorious vanilla. Using a hand mixer or a stand mixer with the whisk attachment, beat this on medium-high speed for a good 3-4 minutes. You’re looking for it to become thick, pale, and beautifully glossy. This step incorporates air, which helps give our dense cookies a bit of lift.
4. Combine the Wet Teams. Now, let’s unite our mixtures! Stir the room-temperature sourdough discard into the egg mixture until it’s fully incorporated. Then, slowly pour in the slightly cooled chocolate-butter mixture while mixing on low. It will look marbled and beautiful at first, then turn into a thick, dark, luxurious batter.
5. Bring in the Dry Crew. In a separate bowl, sift together the flour, cocoa powder, salt, and that optional espresso powder. Sifting is key here to avoid lumps of cocoa in your finished cookies. Add these dry ingredients to the wet batter and mix on low speed just until the flour disappears. Do not overmix! Overmixed dough = tough cookies.
6. The Final Fold. Switch to a spatula and gently fold in the remaining ½ cup of chocolate chips (or chunks, or nuts!). This ensures every scoop is packed with melty surprises.
7. The Patience Payoff (Optional but Recommended). Here’s a pro move for you: cover the bowl and chill the dough for 30-60 minutes. Why chill? This solidifies the butter, which prevents the cookies from spreading too thin in the oven. It gives you a thicker, puffier, chewier cookie. If you’re in a hurry, you can skip it, but I promise the wait is worth it!
8. Scoop and Space. Using a cookie scoop or a couple of tablespoons, drop mounds of dough onto your prepared baking sheets, leaving about 2 inches between them. These cookies need their personal space to spread and become perfect.
9. Bake to Perfection. Bake for 10-12 minutes. Now, listen closely: you want to take them out when the edges look set and maybe even a little crackly, but the centers still look soft, slightly puffed, and underdone. This is the secret to that fudgy center! They will continue to cook on the hot baking sheet.
10. The Grand Finale. As soon as you pull the trays from the oven, immediately sprinkle the tops with a little flaky sea salt. Let the cookies cool on the baking sheet for a full 5 minutes—this is part of the cooking process and helps them set. Then, transfer them to a wire rack to cool completely (or, let’s be real, eat a few warm and gooey right now).

How to Serve These Showstoppers

Okay, you’ve baked the most incredible cookies. How do you serve them? Let me count the ways!

For the ultimate comfort food experience, serve them still slightly warm from the oven, maybe with a cold glass of milk for the classic dunk. For a next-level dessert, crumble one over a scoop of high-quality vanilla bean ice cream – the contrast of warm cookie and cold ice cream is a religious experience.

If you’re feeling fancy, a quick dusting of powdered sugar right before serving looks beautiful. For a party, I love stacking them on a rustic wooden board or piling them high in a big, beautiful ceramic bowl. They’re so visually striking with their crackly tops that they really don’t need much dressing up. The best way to serve them? With a big smile, shared with people you love.

Make Them Your Own: Fun Flavor Twists

Once you’ve mastered the base recipe, the playground is open! Here are a few of my favorite ways to mix things up.

• The Nutty Professor: Fold in 1 cup of chopped walnuts, pecans, or even hazelnuts along with the final chocolate chips. The nutty crunch is a fantastic textural contrast to the fudgy center.
• The Peanut Butter Pocket: Press a small, frozen ball of peanut butter into the center of each cookie dough ball right before baking. As it bakes, it creates a hidden, melty peanut butter core that will blow your mind.
• Orange Zest Zing: Add the zest of one large orange to the egg-sugar mixture. The bright, citrusy aroma cuts through the richness of the chocolate in the most elegant way.
• Mint Chocolate Chip: Swap the vanilla extract for 1 tsp of peppermint extract. Fold in dark chocolate chunks and maybe even some white chocolate chips for a cookie that tastes like your favorite holiday ice cream.
• No Sourdough? No Problem! Don’t have a starter? Replace the 1 cup of sourdough discard with ½ cup of Greek yogurt or sour cream mixed with ½ cup of all-purpose flour. It will mimic the tang and moisture beautifully.

Beau’s Kitchen Chronicles

This recipe has evolved so much since that first batch for Leo. I’ve learned that the chill time is your best friend for a thick cookie, and that the espresso powder is the ultimate flavor booster. One time, I was filming a video for the site and was talking so much I completely forgot to add the brown sugar! The cookies were… fine, but they lacked that deep, caramel chew. We had a good laugh about it and dubbed them the “Flatliners.” So, learn from my mistake and double-check your ingredients! The beauty of this recipe is its flexibility and forgiving nature. It’s a true Feastical favorite, and I love hearing all your versions of it.

Your Questions, Answered!

I’ve gotten a lot of questions about these cookies over time, so here are the answers to the most common ones.

Q: My cookies spread too much and got flat. What happened?
A: The most common culprits are dough that wasn’t chilled (especially if your kitchen is warm), an oven that wasn’t hot enough, or using a baking sheet that’s still warm from a previous batch. Always use cool pans and don’t skip the chill for best results!

Q: Can I make the dough ahead of time?
A: Absolutely! You can cover the bowl and chill the dough for up to 72 hours. The flavor actually deepens the longer it rests! You can also scoop the dough into balls, freeze them on a tray, then transfer to a freezer bag. Bake from frozen, just adding 1-2 minutes to the baking time.

Q: My cookies are cakey, not fudgy. How do I fix that?
A> A cakey texture usually means you over-mixed the dough after adding the flour, or you baked them a little too long. Remember, mix just until combined, and pull them out while the centers still look soft!

Q: Is the sourdough discard necessary? What does it actually do?
A> It’s not *strictly* necessary (see the variation with yogurt above), but it’s highly recommended! The discard adds a subtle tang that balances the sweetness, contributes to a chewier texture, and gives the cookies a unique, complex flavor profile that sets them apart from any other brownie cookie.

Fudgy Sourdough Brownie Cookies (Rich, Chewy & Chocolate-Lovers Approved)

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• Author: BeauCollier

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Sourdough Brownie Cookies

Crisp edges, fudgy centers, and a subtle tang from sourdough discard—your new chocolate obsession!

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Ingredients

Scale 1x2x3x

• 1 cup unsalted butter

• 2½ cups semi-sweet chocolate chips, divided

• 1 cup cocoa powder (Dutch-process preferred)

• 4 tsp vanilla extract

• 4 large eggs + 2 egg yolks

• 2 cups white sugar

• 1 cup packed brown sugar

• 1 cup sourdough starter discard (unfed, room temp; see variation below if none)

• 2 cups all-purpose flour

• 2 tsp salt

• 1 tsp instant espresso powder (optional, enhances chocolate)

• Flaky sea salt & extra chocolate chunks for topping

Variation (no sourdough): Replace discard with ½ cup Greek yogurt or sour cream + ½ cup flour.

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Instructions

1. Preheat Oven & Prep Sheets:
   Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

2. Melt Chocolate & Butter:
   In a medium saucepan over low heat, melt butter with 2½ cups chocolate chips until smooth. Let cool 10–15 min.

3. Beat Eggs & Sugars:
   In a large bowl, whisk eggs, egg yolks, white sugar, brown sugar, and vanilla on medium-high speed 3–4 min until thick and glossy.

4. Combine Wet Ingredients:
   Stir in sourdough discard, then slowly mix in cooled chocolate-butter mixture.

5. Add Dry Ingredients:
   Sift together flour, cocoa, salt, and optional espresso powder. Mix into wet batter on low speed just until combined. Do not overmix.

6. Fold in Chocolate Chips:
   Gently fold remaining ½ cup chocolate chips (or chunks) into batter.

7. Chill Dough (Optional but Recommended):
   Cover and chill 30–60 min for thicker, chewier cookies.

8. Scoop & Space:
   Using a cookie scoop or 2 tablespoons, drop dough 2 inches apart on prepared sheets.

9. Bake:
   10–12 min until edges look set but centers still appear soft and slightly puffed.

10. Finish & Cool:
    Immediately sprinkle with flaky sea salt and extra chocolate chunks. Cool 5 min on the sheet, then transfer to wire rack.

Notes

• Chill dough up to 72 hours—flavor improves over time.

• Freeze scooped dough balls; bake from frozen, adding 1–2 min.

• Store baked cookies in an airtight container up to 4 days.

Nutrition

• Calories: 180 Cal Per cookie
• Sugar: 15g
• Fat: 10g
• Carbohydrates: 22g

Nutritional Info (For Your Inner Fact-Checker)

Okay, let’s be real—we’re not eating these for our health, we’re eating them for our soul! But I know some of you like to keep track, so here’s a general breakdown. Remember, these are estimates and can vary based on specific ingredients and cookie size.

• Prep Time: 20 minutes (+ 30-60 min optional chill time)
• Cook Time: 10-12 minutes per batch
• Yield: About 36 glorious cookies

Per Cookie (Approximate):

• Calories: ~180
• Fat: 10g
• Carbohydrates: 22g
• Sugar: 15g
• Protein: 2g

Final Crumbs of Wisdom

And there you have it, my friends—the complete guide to what might just be the perfect chocolate cookie. They’re a little bit brownie, a little bit cookie, and 100% a feel-good food masterpiece. The sourdough discard trick is one of my favorite ways to reduce waste and create something truly special, and I hope it becomes a staple in your kitchen, too.

Your New Favorite Loaf: The Soft Sourdough Sandwich Bread of Your Dreams

Hey friends, Beau here! Let’s have a little heart-to-heart about bread. I’m talking about the kind of bread that makes your kitchen smell like a cozy bakery on a Saturday morning. The kind that’s so soft and pillowy you can’t resist tearing off a warm, steamy chunk the second it’s out of the oven. You might be thinking, “Beau, that sounds amazing, but sourdough? That’s for the pros with their fancy starters and perfect, crusty boules.”

Well, I’m here to tell you that this sourdough sandwich bread is a whole different beast. It’s your gateway to the world of natural fermentation, but in the most approachable, forgiving, and downright delicious way possible. This isn’t a crusty, hole-riddled artisan loaf (though I love those, too!). This is the fluffy, buttery, slightly sweet sandwich bread you grew up loving, but with the incredible depth of flavor that only a sourdough starter can provide. It’s a game-changer for your toast, your PB&J, and your turkey club. It’s the loaf that will make you feel like a kitchen wizard, and I am so excited to guide you through it. So, tie on your apron, grab your bubbly starter, and let’s bake some bread that tastes like a warm hug.

The Loaf That Started It All: A Nod to Nana’s Kitchen

This recipe takes me right back to my grandmother’s linoleum-floored kitchen. Nana Collier was a no-nonsise woman who could make a feast out of what seemed like thin air. She didn’t have a fancy “sourdough starter” living in a jar on her counter; she had what she called her “ferment,” a simple mix of flour and water that she’d use to make the most incredible, soft sandwich bread. I remember watching her gnarled, flour-dusted hands work the dough, feeling the rhythm of her kneading. She never used a timer; she’d just press a finger into the dough and just *know* it was ready. The smell of that bread baking was the smell of love, of patience, of a home well-lived in.

My version is a slight homage to hers, updated with a little more precision (and a stand mixer, God bless it) but with the same soul. It’s that feeling of creating something timeless and fundamental that I want to share with you. Every time I bake this bread, I feel that connection, that thread of culinary love passed down through generations. It’s more than flour and water; it’s a story in every slice.

Gathering Your Ingredients: The Dream Team for a Perfect Loaf

Here’s the all-star cast that’s going to come together to create your new favorite bread. Using quality ingredients here makes a real difference, so let’s break it down.

• 1 stick (113g) butter, softened – This is our secret weapon for a soft, tender crumb and that rich, buttery flavor. Using it softened, not melted, helps it incorporate evenly into the dough. Chef’s Tip: For a dairy-free version, a neutral oil like avocado or a vegan butter works beautifully.
• 2 tablespoons honey – Honey adds a subtle, floral sweetness that balances the tang of the sourdough. It also gives the yeasties in your starter a little extra food to get them excited! Substitution: Maple syrup or agave nectar are fantastic alternatives.
• 1 tablespoon salt – Don’t be shy with the salt! It’s crucial for flavor and for strengthening the gluten structure. I prefer fine sea salt for its pure, clean taste.
• 1 cup (227g) active, bubbly sourdough starter – This is the heart of the operation! Make sure your starter is “active” – meaning it’s been fed 4-8 hours prior and has doubled in size, is full of bubbles, and has a pleasantly sour aroma. If it’s fallen and liquidy (hooch on top), it’s past its peak. Stir it in, give it a fresh feed, and wait for those bubbles!
• 2 ½ cups warm water – The warmth helps wake up the wild yeast. Think baby-bottle warm, not hot. Too hot, and you’ll harm your starter. A good test is that it should feel warm on your wrist, not sting.
• 8 cups all-purpose flour – I use good old, reliable all-purpose flour for this loaf. It gives us that classic, soft sandwich bread texture. Chef’s Insight: You can substitute up to 2 cups with whole wheat flour for a heartier flavor and more fiber, but be prepared to add a touch more water as whole wheat is thirstier.

Let’s Get Baking: The Step-by-Step Magic

Okay, team, this is where the fun begins. I’ll walk you through every step. Remember, bread baking is a feel, not just a formula. Trust your instincts!

1. The Mix-Up. In the bowl of your stand mixer fitted with the dough hook, add the softened butter, honey, salt, active starter, and warm water. Give it a quick stir with a spatula just to combine. Now, add the flour last. Chef’s Hack: I like to hold back half a cup of flour at first. Different flours and humidities absorb liquid differently. You can always add more in, but you can’t take it out! Start mixing on low speed until a shaggy dough forms.
2. The Knead for Speed. Once the flour is incorporated, crank that mixer up to medium speed and let it knead for a solid 8-10 minutes. You’re looking for the dough to become smooth, elastic, and to pull away cleanly from the sides of the bowl. It might still stick a little to the bottom—that’s okay! If it seems excessively sticky after 5 minutes, add that reserved flour a tablespoon at a time. My Commentary: This is a great time to put on some music and just watch the gluten develop. You’ll see the dough transform from a shaggy mess into a smooth, supple ball.
3. The Long, Slow Rise (Bulk Fermentation). This is the secret to incredible flavor. Lightly oil a large bowl, place your beautiful dough ball inside, and turn it over to coat. Cover the bowl with a damp kitchen towel or plastic wrap. Now, find a warm, draft-free spot in your kitchen and let it rise for 10-12 hours. Overnight is perfect. Chef’s Tip: Don’t look for it to double or triple like commercial yeast bread. It will rise, but the magic is happening on a microscopic level as the wild yeast and bacteria work their slow, flavorful fermentation.
4. Shaping Your Loaves. The next morning, your dough should look puffy and alive. Lightly flour your counter and gently turn the dough out. We don’t want to punch it down aggressively—just a gentle deflation. Divide the dough into two equal parts. Take one piece and flatten it into a rough rectangle, about 9×12 inches. Now, starting from a short end, roll it up tightly, like a jelly roll, pinching the seam closed as you go. Pinch the final seam and tuck the ends under. This creates surface tension for a beautiful rise in the pan.
5. The Final Proof. Place your shaped loaves into two parchment-lined loaf pans. Cover them lightly with that damp towel again. Now, let them rise for another 2-4 hours. They’re ready when the dough has crested about 1-2 inches above the rim of the pan. It should hold a gentle indent when you poke it softly. This second rise is where you see the real volume develop.
6. Bake to Golden Perfection. While the loaves are proofing, preheat your oven to 375°F (190°C). Once ready, slide those pans into the oven and bake for 45 minutes. You’ll know it’s done when the top is a deep, golden brown and the loaf sounds hollow when you tap the bottom. Pro Tip: For an extra-soft crust, brush the top with a little melted butter as soon as it comes out of the oven.
7. The Hardest Part: Waiting. I know, I know. You want to dive in. But you must let the loaves cool in their pans for about 10 minutes, then turn them out onto a wire rack to cool completely. Slicing into warm bread is tempting, but it will be gummy! The structure is still setting. I promise, the wait is worth it.

Sharing the Love: How to Serve Your Masterpiece

Now for the best part—eating it! This bread is the ultimate all-rounder. For the perfect slice, use a serrated bread knife and a gentle sawing motion.

For breakfast, it makes the most incredible toast. It gets crispy on the outside but stays miraculously soft on the inside. Slather it with good butter and your favorite jam. For lunch, it’s the undisputed champion of the sandwich world. It’s sturdy enough to hold a mountain of turkey, avocado, and sprouts without falling apart, but soft enough not to scrape the roof of your mouth. And for a simple snack, there’s nothing better than a thick slice with a drizzle of honey or a smear of almond butter. Honestly, sometimes I just stand over the cutting board and tear into it, savoring the simple, wholesome flavor.

Make It Your Own: Delicious Recipe Twists

Once you’ve mastered the basic loaf, the fun really begins. Here are a few of my favorite ways to mix it up:

• Everything Bagel Loaf: Before the final proof, brush the top of the loaf with an egg wash (1 egg + 1 tbsp water) and sprinkle generously with everything bagel seasoning. Savory, seedy, and absolutely addictive.
• Honey Whole Wheat: Substitute 2 cups of the all-purpose flour with whole wheat flour. You’ll get a heartier, nuttier loaf that’s fantastic for breakfast.
• Herb & Garlic Swirl: Mix 2 tablespoons of softened butter with 1 minced garlic clove and a tablespoon of your favorite chopped herbs (rosemary and thyme are classic). After flattening the dough for shaping, spread the herb butter mixture evenly over the rectangle before rolling it up. You’ll get a gorgeous, flavorful swirl in every slice.
• Cinnamon Raisin: A family favorite! During the kneading process, add 1 tablespoon of cinnamon and 1 cup of raisins (soak them in warm water for 10 minutes first to plump them up). It’s like dessert for breakfast.
• Vegan Version: It’s easy! Simply swap the butter for an equal amount of vegan butter or coconut oil, and use maple syrup instead of honey. The result is just as soft and delicious.

Beau’s Kitchen Chronicles: A Few Parting Thoughts

This recipe has been a living, breathing thing in my kitchen for years. It’s evolved from a dense brick (my first attempt was… educational) to the fluffy cloud it is today. The biggest lesson I’ve learned? Temperature is your secret weapon. In the winter, my kitchen is cold, and my rise times can stretch to 14 hours. In the summer, it might be ready in 8. Don’t be a slave to the clock; watch the dough, not the timer. And one funny story: I once forgot the salt. Just completely spaced it. The resulting loaf was bland, pale, and weirdly tough. A total facepalm moment! So, learn from my mistake—salt is non-negotiable, friends.

Your Questions, Answered: Sourdough Sandwich Bread FAQ

I’ve gotten a lot of questions about this loaf over the years. Here are the most common ones to help you troubleshoot!

Q: My bread is too dense. What happened?
A: This is usually one of three things: 1) Your starter wasn’t active and bubbly enough. Always do the float test (drop a teaspoon of starter in a glass of water; if it floats, it’s ready!). 2) You killed the yeast with water that was too hot. 3) You didn’t let it proof long enough. Be patient and wait for that dough to rise properly.

Q: Can I make this by hand without a stand mixer?
A: Absolutely! It’s a great arm workout. Mix everything in a large bowl with a wooden spoon until it comes together, then turn it out onto a floured surface and knead by hand for 12-15 minutes, until smooth and elastic.

Q: The dough is too sticky to handle! Help!
A: Don’t panic! Wet or oil your hands instead of adding more flour. Adding too much flour is a common mistake that leads to a dry loaf. The dough should be tacky, but not unmanageably sticky. If it’s truly a mess, sprinkle a *little* flour on while kneading.

Q: My kitchen is cold. How can I help it rise?
A: I love this hack! Turn your oven on to the “warm” setting for just one minute, then turn it OFF. Place the covered bowl of dough inside the warm (not hot!) oven. It creates the perfect little proofing box.

Soft Sourdough Sandwich Bread : Fluffy, Buttery, and Naturally Leavened

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• Author: BeauCollier

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Soft Sourdough Sandwich Bread

Fluffy, tender, and naturally fermented—your new favorite loaf!

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Ingredients

Scale 1x2x3x

• 1 stick (113g) unsalted butter, softened (or neutral oil/vegan butter)

• 2 tbsp honey (or maple syrup/agave)

• 1 tbsp salt

• 1 cup (227g) active, bubbly sourdough starter

• 2 ½ cups warm water (baby-bottle warm, ~95°F / 35°C)

• 8 cups all-purpose flour (swap up to 2 cups for whole wheat; adjust water if needed)

Optional Flavor Twists:

• Everything Bagel Loaf: Egg wash + everything bagel seasoning

• Honey Whole Wheat: 2 cups whole wheat flour

• Herb & Garlic Swirl: Softened butter + garlic + herbs

• Cinnamon Raisin: 1 tbsp cinnamon + 1 cup soaked raisins

• Vegan Version: Vegan butter + maple syrup

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Instructions

1. Mix Ingredients:

   • In stand mixer bowl (dough hook), combine butter, honey, salt, starter, and warm water. Stir to combine. Add 7 ½ cups flour, reserving ½ cup. Mix on low until shaggy dough forms.

2. Knead Dough:

   • Knead on medium for 8–10 min until smooth, elastic, and pulling from sides. Add reserved flour 1 tbsp at a time if excessively sticky.

3. Bulk Fermentation (First Rise):

   • Lightly oil a large bowl, place dough inside, turn to coat, cover with damp towel or plastic wrap. Let rise 10–12 hours at room temp (overnight).

4. Shape Loaves:

   • Gently turn out dough onto floured surface. Divide in two. Flatten each piece into ~9×12 inch rectangle. Roll from short end, pinching seam and tucking ends under.

5. Final Proof:

   • Place loaves in parchment-lined pans, cover lightly. Rise 2–4 hours until dough crests 1–2 inches above pan and gently springs back when poked.

6. Bake:

   • Preheat oven to 375°F (190°C). Bake 45 min until golden and hollow-sounding when tapped. Optional: brush tops with melted butter for extra softness.

7. Cool:

   • Let loaves cool in pans 10 min, then turn out onto wire rack. Cool completely before slicing to avoid gummy texture.

Notes

• Dense bread? Ensure starter is active, water isn’t too hot, and proof dough fully.

• No stand mixer? Knead by hand 12–15 min until smooth and elastic.

• Sticky dough? Wet or oil hands; avoid adding too much flour.

• Cold kitchen? Warm oven for 1 min, turn off, place covered dough inside to proof.

Breaking It Down: A Peek at the Nutrition

Now, I’m all about feel-good food, and that includes knowing what’s going into your body. This bread is a wholesome, real-food alternative to store-bought versions that are often packed with preservatives. Here’s a rough nutritional breakdown per slice (assuming about 20 slices per loaf). Remember, this is an estimate and can vary based on your exact ingredients.

Per Slice (approx.):
Calories: ~180 | Protein: 5g | Carbohydrates: 28g | Fat: 5g | Fiber: 1g | Sugar: 2g

The natural fermentation process in sourdough can help pre-digest some of the starches and may make the bread easier on the digestive system for some people. Plus, you control the sugar and salt, making it a truly wholesome choice for your family.

Final Thoughts: You’ve Got This!

Well, my friend, we’ve reached the end of our bread-baking journey together. I hope you feel empowered and excited to bake this soft sourdough sandwich bread. Remember, every loaf is a learning experience. Don’t get discouraged if it’s not perfect the first time. The simple act of mixing flour and water and transforming it into a nourishing, delicious loaf is a small miracle in itself.

This bread is more than just food; it’s a connection to tradition, a lesson in patience, and a truly satisfying creation. So, go forth and bake! Fill your home with that incredible aroma, and share the love, one warm, buttery slice at a time. I can’t wait to hear how it turns out. Tag me on social with #Feastical so I can see your beautiful bakes!

Until next time, keep it simple, soulful, and satisfying.

– Beau

Your New Favorite Snack is Here: Sourdough Discard Pretzel Bites!

Hey friends, Beau here! Let me paint you a picture. It’s a lazy Sunday afternoon. The game is on, friends are coming over, or maybe you just need a seriously satisfying project to make your kitchen smell like heaven. You open your fridge, and there it is: that jar of sourdough discard, staring back at you with a mix of promise and mild accusation. Sound familiar?

We’ve all been there. You can’t bear to throw it away, but you’re not quite ready to commit to a full loaf. Well, my friend, I have the absolute perfect solution that’s about to become your go-zero-waste, feel-good hero. Get ready for the softest, chewiest, most outrageously delicious Sourdough Discard Pretzel Bites you’ve ever sunk your teeth into.

These little golden nuggets of joy are the ultimate crowd-pleaser. They have that signature pretzel crust, a tender, fluffy interior, and a subtle tang from your starter that takes them to a whole new level. They’re fun to make, impossible to stop eating, and they turn what might have been waste into a triumph. So, grab your apron and that jar of discard—we’re about to make some magic happen.

A Pretzel Epiphany at a German Market

My love affair with soft pretzels started not in a fancy bakery, but at a freezing cold Christmas market. I was about sixteen, trying to look cool in a thick scarf, when I bit into my first authentic, warm, soft pretzel. It was a revelation. The crackly, salty exterior gave way to a cloud-like, chewy center, and I was instantly hooked. I spent the rest of the trip trying every pretzel I could find.

Years later, deep into my sourdough journey, I had a “Eureka!” moment. I was making a sourdough pizza crust and noticed the dough had a similar chewy quality. I thought, “What if…?” After a few (dozen) experiments, ranging from hockey pucks to glorious success, I landed on this recipe. It’s my way of capturing that magic from the German market and bringing it right into your kitchen, with a clever zero-waste twist that makes it even more rewarding.

Gather Your Ingredients: The Dream Team

This is a simple, pantry-friendly recipe. Here’s what you’ll need and why each ingredient is a star player:

• 1 cup sourdough discard (unfed): This is our zero-waste hero! It doesn’t need to be active or bubbly—straight from the fridge is perfect. It adds a wonderful depth of flavor and a slight tang that makes these pretzel bites unforgettable. Chef’s Insight: If your discard is particularly watery, you may need a tiny bit more flour. Just add it a tablespoon at a time until the dough comes together.
• ½ cup warm water: The base of our dough. Make sure it’s warm to the touch, not hot, to gently wake up the yeast.
• 2 tsp active dry yeast: This gives our pretzel bites their lift and airy texture. Don’t worry, it plays nicely with the sourdough discard! Substitution Tip: You can use instant yeast instead. Just mix it directly in with the flour.
• 1 tbsp sugar or honey: A little food for the yeast to get the party started. It also balances the tanginess perfectly. I love the floral note honey adds, but plain sugar works great, too.
• 2½ cups all-purpose flour: The workhorse of our dough. It creates the perfect structure for that soft, chewy bite.
• 1 tsp salt: Crucial for flavor! Don’t skip it.
• 1 tbsp melted butter: This adds a touch of richness and helps keep the crumb tender. Substitution Tip: For a dairy-free version, feel free to use olive oil or vegan butter.
• ¼ cup baking soda (for boiling): This is the BIG secret! The boiling bath with baking soda is what gives pretzels their iconic dark, glossy, and slightly crackly crust. It’s a science miracle, and it’s so much fun.
• Coarse sea salt, for topping: The finishing touch! The big, crunchy flakes are a textural dream. Chef’s Insight: You can also use everything bagel seasoning, cinnamon sugar, or even grated Parmesan for different flavor profiles!

Let’s Get Cooking: Your Step-by-Step Guide to Pretzel Perfection

Don’t let the steps intimidate you! I’ll walk you through each one. Making these is a joyful, hands-on process. Put on some music, and let’s get our hands doughy!

1. Wake Up the Yeast: In a large mixing bowl, combine your sourdough discard, warm water, yeast, and sugar (or honey). Give it a quick stir and let it sit for 5-10 minutes. You’re looking for it to get foamy and bubbly—this is a great sign that your yeast is alive and hungry! Chef’s Hack: If your mixture doesn’t foam, your yeast might be old. It’s best to start fresh to ensure your dough rises properly.
2. Make the Dough: Now, add in the flour, salt, and melted butter. If you’re using a stand mixer, fit it with the dough hook and let it run on medium-low for about 5 minutes. If you’re kneading by hand (my preferred method for feeling connected to the food!), turn the shaggy mass out onto a lightly floured surface and knead for 8-10 minutes. You’re done when the dough is smooth, slightly elastic, and springs back slowly when you poke it.
3. The First Rise: Place your beautiful ball of dough into a lightly oiled bowl, turn it over to coat, and cover the bowl with a clean kitchen towel or plastic wrap. Find a warm, draft-free spot in your kitchen and let it rise until doubled in size. This usually takes 60-90 minutes. Chef’s Hack: No warm spot? Turn your oven on to the lowest setting for one minute, then turn it OFF. Place the covered bowl in the warm (not hot!) oven to rise.
4. Shape the Bites: Once your dough is puffy and glorious, punch it down gently to release the air. Turn it out onto a clean surface and divide it into 4 equal portions. Roll each portion into a long rope, about an inch thick. Then, using a sharp knife or a bench scraper, cut each rope into 1-inch pieces. Don’t worry about making them perfect—rustic is charming!
5. The Secret Boiling Bath: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Now, for the fun part! Bring a large, wide pot of water to a rolling boil. CAREFULLY add the ¼ cup of baking soda—it will fizz up, which is totally normal. Working in batches, gently drop about 10-15 dough bites into the boiling water. They’ll sink and then float. Boil them for exactly 30 seconds, then use a slotted spoon or spider strainer to lift them out, letting the excess water drip off, and place them on your prepared baking sheet. Chef’s Note: Don’t overcrowd the pot, and be gentle—they’re delicate after their bath!
6. Top and Bake: While the pretzel bites are still damp from their bath, generously sprinkle them with coarse sea salt. This is when it really starts to look like the real deal! Pop the baking sheet into your preheated oven and bake for 12-15 minutes, until they are a deep, rich golden brown. Your kitchen will smell incredible.
7. Cool (If You Can Wait!): Remove them from the oven and let them cool on the pan for just a minute or two. I highly, highly recommend eating a few straight away—they are at their absolute peak when warm and fresh.

How to Serve These Golden Gems

Presentation is part of the fun! I love piling these warm pretzel bites high in a big, rustic wooden bowl or on a simple platter. They’re a social food, meant for sharing and dipping.

And speaking of dipping, let’s talk sauces! You can’t go wrong with classic yellow mustard or a grainy Dijon. But if you want to level up, here are my favorites:

• Beer Cheese Dip: A warm, sharp cheddar cheese sauce made with a splash of lager? It’s a match made in heaven.
• Spicy Chipotle Mayo: Just mix mayo with a little adobo sauce from a can of chipotles, a squeeze of lime, and a pinch of salt.
• Jalapeño Queso: For when you want a little kick.
• Simple Honey Mustard: Mix equal parts Dijon mustard and honey. It’s sweet, tangy, and perfect for the kids.

They’re also fantastic all on their own, maybe with a cold beer or a crisp hard cider. The perfect snack for game day, movie night, or just because it’s Tuesday.

Get Creative: 5 Fun Flavor Twists

Once you’ve mastered the classic, the world is your pretzel! Here are a few of my favorite ways to mix things up:

1. Everything Bagel Pretzel Bites: Instead of coarse salt, sprinkle the boiled bites with everything bagel seasoning before baking. Serve with a whipped cream cheese dip.
2. Cinnamon Sugar Sweet Bites: Skip the salt entirely. After baking, brush the warm bites with melted butter and roll them in a mixture of cinnamon and sugar. Divine with a coffee dip (mix mascarpone, a little milk, and instant espresso powder).
3. Garlic Parmesan: Toss the warm, baked bites in melted butter mixed with minced garlic and dried parsley, then shower them with finely grated Parmesan cheese.
4. Whole Wheat & Herb: Substitute 1 cup of the all-purpose flour with whole wheat flour. Add 2 tablespoons of chopped fresh rosemary or thyme to the dry ingredients for a savory, earthy twist.
5. Stuffed Pretzel Bites: Feeling ambitious? Flatten each dough piece, place a small cube of cheese (like mozzarella or cheddar) or a little piece of pepperoni in the center, and pinch the dough tightly around it to seal before boiling and baking. A gooey, surprise-filled treat!

Beau’s Kitchen Notes & Stories

This recipe has seen some things in my kitchen! I’ve made them for my nephew’s birthday party (a huge hit), and I’ve definitely had a batch where I forgot the salt in the dough. (Pro-tip: don’t do that. They were very, very bland.)

The recipe has evolved, too. I started by making full-sized pretzels, but the bites are just so much more practical for sharing. They bake more evenly, and you get more delicious surface area for dipping. It’s a forgiving dough, so don’t stress. The goal is to have fun and end up with a delicious, zero-waste snack that makes you proud.

FAQs & Troubleshooting: Your Questions, Answered

Q: My dough didn’t rise much. What went wrong?
A: The most common culprits are old yeast or water that was too hot, which can kill the yeast. Always test your yeast in the first step to ensure it gets foamy. Also, make sure your rising spot is nice and warm!

Q: Can I make these without the boiling step? It seems intimidating.
A: I really don’t recommend skipping it! The baking soda bath is non-negotiable for achieving that classic, dark, chewy pretzel crust. It’s what chemically creates the “pretzel” flavor and texture. It’s less intimidating than it looks—just be careful with the boiling water.

Q: My pretzel bites taste a bit soapy. Is that normal?
A: This is a rare but possible comment if you’re sensitive to the flavor of baking soda. It’s completely safe, but to avoid it, make sure you’re using the full ¼ cup in a large pot of water (at least 8-10 cups) to properly dilute it.

Q: How do I store leftovers and reheat them?
A> Store cooled bites in an airtight container at room temperature for up to 3 days. To reheat and bring back that magic, pop them in a 350°F (175°C) oven for 5-8 minutes until warm. They also freeze beautifully for up to 3 months!

Sourdough Discard Pretzel Bites (Soft, Chewy & Zero-Waste Snack)

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• Author: BeauCollier

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Description

Perfect for using up sourdough discard, these little golden nuggets have a tender interior, a signature pretzel crust, and a subtle tang from your starter. Ideal for game day, movie nights, or a fun baking project.

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Ingredients

• 1 cup sourdough discard (unfed, straight from the fridge)

• ½ cup warm water (not hot)

• 2 tsp active dry yeast (or instant yeast)

• 1 tbsp sugar or honey

• 2½ cups all-purpose flour

• 1 tsp salt

• 1 tbsp melted butter (or olive oil/vegan butter)

• ¼ cup baking soda (for boiling)

• Coarse sea salt (for topping, or optional seasonings: everything bagel, cinnamon sugar, Parmesan)

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Instructions

1. Activate Yeast:
   In a large mixing bowl, combine sourdough discard, warm water, yeast, and sugar/honey. Stir and let sit 5–10 minutes until foamy.

2. Make Dough:
   Add flour, salt, and melted butter. Knead by hand for 8–10 min or with a stand mixer for ~5 min until smooth and slightly elastic.

3. First Rise:
   Place dough in a lightly oiled bowl, cover, and let rise in a warm, draft-free spot until doubled, 60–90 min.

4. Shape Pretzel Bites:
   Punch down dough and divide into 4 portions. Roll each into ~1-inch thick ropes, then cut into 1-inch pieces.

5. Boil Bites:
   Preheat oven to 425°F (220°C). Line baking sheet with parchment.
   Bring a large pot of water to a rolling boil; carefully add ¼ cup baking soda. Working in batches, drop 10–15 pieces into water for 30 seconds. Remove with slotted spoon, drain, and place on baking sheet.

6. Top & Bake:
   Sprinkle with coarse sea salt or preferred seasoning. Bake 12–15 min until deep golden brown.

7. Cool & Serve:
   Let cool 1–2 minutes on pan. Serve warm—perfect for dipping in mustard, beer cheese, honey mustard, or enjoy on their own.

Notes

• Store in an airtight container at room temperature for up to 3 days.

• Reheat in a 350°F (175°C) oven for 5–8 min.

• Freeze for up to 3 months.

Quick Nutritional Breakdown

Hey, we’re all about balance here! While these are a treat, it’s good to know what you’re enjoying. Please note, this is an estimate and can vary based on specific ingredients and toppings.

• Prep Time: 1 hour 30 minutes (including rise)
• Cook Time: 15 minutes
• Yield: About 50-60 pretzel bites

Per Serving (approx. 5 bites):

• Calories: ~160
• Carbohydrates: 28g
• Protein: 4g
• Fat: 3g
• Sodium: This varies greatly depending on how much coarse salt you use for topping.

Final Thoughts from My Kitchen to Yours

Well, there you have it! My foolproof recipe for turning that lonely jar of sourdough discard into a snack that will have everyone asking for the recipe. This is what Feastical is all about—taking simple, real ingredients and creating something that truly brings people together. It’s food that feels like a warm hug, a high-five, and a proud “I made that!” moment all rolled into one.

So, don’t let that discard go to waste. Whip up a batch of these soft, chewy, sourdough discard pretzel bites. I promise, your future self (and your hungry friends) will thank you. Happy baking!

– Beau