Kitchen Sink Cookies

It’s been a whiiile, right?! Long time no blog. I’ve missed you. But also, I’ve been wicked busy. I know I always say that after long periods of silence, but guys, this time I really mean it.

Also, I had a big life change. And immediately after it happened I wasn’t sure how to speak about it, or how to not speak about it. I don’t want to air my dirty laundry for the world to see (or anyone else’s, for that matter!) and I didn’t want what I was going through to unintentionally color whatever I was writing at the time. It felt really important to give myself a month to not worry about that.

But I am BACK baby and ready to rumble. And it’s funny – the recipe I’m sharing today (my own creation!) is kind of the perfect thing to eat when you’ve had a bad day. It’s, in my humble opinion, the perfect cookie. A perfect blend of sweet and salty. The cookie is flat, which is far superior to the domed shape, and kind of toasty. They’re ooey-gooey and crunchy. I give you… my kitchen sink cookies.



Yeah, so. Inside these bad boys is chocolate chunks, butterscotch chips, mini pretzels, and mini marshmallows. I mean. It doesn’t get better. Also, full disclosure, the dough is 10000% better than the baked cookie…but I say that about every cookie dough.



Kitchen Sink Cookies


500g plain flour

1 tsp baking powder

1 tsp baking soda

1 tsp flaked sea salt

225g unsalted butter, diced and at room temperature

220g light brown sugar

220g granulated sugar

2 large eggs

1 tsp vanilla extract

1 cup crushed chocolate*

1 cup crushed pretzels*

1/2 cup butterscotch chips*

1 cup mini marshmallows*

*more or less, depending on personal preference.


mix the flour, baking powder, baking soda, and salt together in a mixing bowl. set aside.

in a separate bowl, add sugars and butter and beat together until smooth and fluffy. add the eggs, one at a time, and mix until well combined. mix in the vanilla.

add the flour mixture to the batter gradually and mix until just combined. add the chocolate, pretzels, marshmallows, and butterscotch chips and mix until evenly distributed. chill the dough for 24 hours and try to eat as little of it as possible.

preheat oven to 325 F. scoop dough into uniform balls and place on a cookie sheet. bake for about 17 minutes. allow to cool just slightly, but enjoy while still warm and gooey.





Cadbury Egg Magic Squares

Sometimes you just need a quick, easy recipe that tastes good and looks festive. I get it. If you’re hosting an Easter get together and you go the whole nine yards on the appetizers and entree, you might just need something simple for the final course. The carrot cake recipe I just shared is a tad involved (as most cakes are). However these magic squares, decorated with mini cadbury eggs, are not!


I sometimes forget that magic squares are so good because they’re so easy. As if their unimpressive assembly means unimpressive taste. Not the case, people! These end up being pretty adorable and absolutely delicious. And they take about 45 minutes, total. Yaaas!


Cadbury Egg Magic Squares


1/2th cup butter

crumbs from 12-13 graham crackers

14 oz can of sweetened condensed milk

6 oz of semisweet chocolate morsels

1 cup chopped pecans

1 1/3 cup sweetened coconut flakes

mini cadbury eggs


preheat oven to 350 F.

place the full stick of butter in a rimmed baking sheet and place in the oven for a few minutes, allowing the butter to melt fully. once the butter has melted, pull the sheet from the oven and evenly distribute the graham cracker crumbs so as to make a dense crust.

evenly pour the sweetened condensed milk all over the graham crackers, so that the entire surface is coated. sprinkle on the chocolate chips, then the pecans. finally distribute the coconut flakes evenly across the sheet. press down on the surface of the coconut, so that all layers are densely packed.

bake in the oven for 25-30 minutes, until the coconut starts to lightly brown. remove the sheet from the oven. while the coconut is still hot and gooey, add the mini cadbury eggs. doing so while the coconut is still warm will help them adhere to the squares better.

place the sheet in the oven and allow the bars to chill completely. cut into uniform squares, and serve.




I hope you’re all having the very best Easter! Wishing so badly I was a kid searching for eggs and my basket again. 😉


Sweet Potato & Marshmallow Doughnuts

You. GUYS.

Last Thanksgiving (maybe even 2 Thanksgivings ago?!) I had the idea to take the uber-sweet Thanksgiving side dish of sweet potato casserole and re-work it into doughnut form. Why, you ask? I think it was all those artisanal doughnuts I was enjoying in L.A. Plus, sweet potato casserole honestly already tastes like a dessert, so why not just go all in, right? Right. I was so. freakin’. right!

The truth is, sweet potato casserole is almost too sweet for me to eat on the big day. I almost feel like I’m wasting valuable gastric space that would be much better occupied by pumpkin pie or a third serving of stuffing. But I won’t lie, that casserole is tasty. So I really liked the idea of working it in somehow. Can’t you imagine having one of these with a cup of coffee while you watched the parade, before the true madness kicked in?!

I put off making them for so long because a) frying doughnuts kind of intimidated me, b) there aren’t a lot of sweet potato doughnut recipes out there so I needed to do some research and c) I lacked a kitchen torch and a dutch oven and I knew I wanted to have both in my arsenal before I made any sort of attempt, so I could really do the thing right.

Good news! Everything worked out just fine.



Sweet Potato Doughnuts with Toasted Marshmallow Frosting


for the doughnuts:

1 tbsp instant yeast

1 egg + 1 egg yolk

1/3rd cup brown sugar

2 ¼ tsp baking powder

1 ½ tsp salt

3/4th tsp ground nutmeg

1 cup milk, lukewarm

1 cup sweet potato puree

6 tbs. butter, melted

1 tsp. vanilla

5 & 1/2 cups flour

canola oil (one whole big bottle)

1/2 cup white sugar

1 tbsp pumpkin pie spice

for the toasted marshmallow frosting (adapted from acozykitchen):

2 tablespoons water

2/3rd cup white sugar

2 egg whites

1/8th tsp cream of tartar

1/8th tsp salt

1/4th teaspoon vanilla extract


for the doughnuts:

In a stand mixer with a paddle attachment, combine all the ingredients except the flour. Change out the paddle attachment for the dough hook, then slowly add in the flour. Knead until all ingredients are well combined, for about 10 minutes.

Place dough in a greased bowl covered with a warm, damp (but not dripping) towel. Let it rise for about an hour.

Remove the dough, place on a floured surface, and roll out until dough is about half an inch thick. Take a circular cookie cutter and cut the doughnuts out, then place them on a plate to rise again for about 30 minutes. Any excess dough can be rolled into tiny doughnut holes!

While the dough cutouts are rising for the last time, heat the canola oil in a dutch oven until it reaches the temperature of 350 F (you’ll need a thermometer to get this right!)

Carefully place a sacrificial “tester” doughnut into the oil. Cook on each side about 2-3 minutes, until nice and golden brown. Use a slotted spoon to remove the doughnut from the oil and place on a plate covered with paper towels to cool. Tear in half to check the inside and make sure it’s cooked through! If the inside is still doughy, you know you’ll have to fry the doughnut a little longer. The inside should be nice and airy!

Mix the white sugar and pumpkin pie spice in a small, wide bowl. After the doughnuts are de-oiled (lol) and cooled enough to handle, roll each side of the doughnuts in the spiced sugar. Set them aside while you make the frosting.

for the frosting:

Combine the sugar, water, and egg whites in a new mixing bowl and place the bowl over a saucepan with boiling water in it, making sure the bottom of the mixing bowl does not touch the water. Heat until the sugar is completely dissolved. Remove the mixing bowl from the saucepan. Add the rest of the ingredients and, using a stand mixer fitted with a whisk attachment, whisk everything together on medium-high until soft peaks form and the bowl is cooled.

Transfer the frosting to a piping bag fitted with a round tip, and then pipe the frosting on top of the dough in fun, swirly designs! The swirlier the frosting is, the better the final toasted product will look!

Use a kitchen torch to toast the frosting, and then you’re finished!


PLEASE DON’T GET CONFUSED. I don’t want you to make these in lieu of pie. That would be unforgivable. Honestly, if I went to a Thanksgiving dinner that didn’t serve pie I would leave. I don’t mess around, people. Once I went to one where leftovers weren’t offered to guests and I’m still not fully over it. But how fun is it to spin classics in a new way?!

I can’t believe the holiday is this week! I’m going to share a few more recipes here (loved your Insta-poll suggestions!) and then it’s off to California to visit Mark and his family! I can’t wait for a little vacation and to be back on the west coast for a little bit (even with the low air quality from the fires).