Irish Shortbread, or “Petticoat Tails” – one of the easiest cookies to make. But there are a few tips that you need to know.

Steel cut oatmeal made in an Instant Pot – We make a batch once a week in the Instant Pot. Then we have oatmeal the rest of the week.

A Spice Rub that is a Little Sweet and has enough Salt for a Dry Brine

Instructions for making homemade Kefir in the Instant Pot. Really easy. Just high quality, sustainable milk and a starter culture.

Basler Brunsli is a Chocolate Spice Cookie made with Nut Flour – named for the town of Basel Switzerland

created by combining tips from some of the best bakers and using the best ingredients I could find.

A Rustic American Apple Tart with a Crispy, Buttery Pie-Style Crust. I use a crust that is more like American pie crust than a French tart.

DIY Whipped Honey or Spun Honey is So Easy To Make at Home.

Like chocolate chip cookies with caramel turtle chunks. We collected the best tips from expert bakers into one really good cookie!

Matsoni yogurt from milk and a starter culture in an Instant Pot. An heirloom yogurt, which can be made again, indefinitely.

The ultimate (climate-friendly) oatmeal cookies made with browned butter, toasted oats and ground nuts that really knocks up the flavor.

Culturing real sour cream using an Instant Pot, cream and a sour cream culture. It’s an eco-friendly swap that also saves money.

A soft sweet bread that looks very festive, but is actually very easy to make. A basic sweet bread dough, with figs and fig jam.

Browned butter, toasted pecans and maple syrup, and rolled in powdered sugar. Updated for more flavor and a lower carbon footprint.

This recipe is both easy and OMG delicious! These are by far the best cinnamon rolls we have ever had.

This recipe for Pain a l’Ancienne French bread is our master recipe for French bread, baguettes, ciabatta and pizza.It’s easy and foolproof.

A traditional cookie to celebrate Juneteenth. Updated to be eco-friendly.

Bourbon pecan ice cream, made with maple syrup. My new favorite flavor.

Rich, smooth, decadent French vanilla ice cream like we had in Paris – only better. And a tip for making it with a lower carbon footprint.