Brown Butter Brownies

 

In just a few short weeks, my favorite season arrives. The anticipation of cooler weather and rich jewel toned landscapes has me feeling almost giddy. Year after year, the fall season always lives up to my expectations and never disappoints. For the first time in my life I will experience a bit of autumn in the Pacific Northwest. A trip I have been looking forward to for quite some time. And then a late October trip to the Upper Peninsula in Michigan (another first) is certain to only deepen my affection for the fall. 

If you asked me to choose my most favorite thing to bake in the fall, I would probably tell you it's brownies. Rich, fudgy yet pillowy, moist, thick, chocolatey brownies. Paired with a glass of milk or topped with a generous scoop of vanilla ice cream, brownies are one of the most satisfying, decadent, confections in the universe. Nothing brings my sweet tooth more joy than a brownie. It doesn't matter that there are more than a handful of brownie recipes on the blog, because this one.....well this one may just be the 'one'. Which is saying a lot since I have been swooning over the Ina Garten inspired Decadent Brownies for years.

Unlike the Decadent Brownies, the ingredients used in the Brown Butter Brownies won't break the bank. And with the exception of unsweetened cocoa powder, you probably have all of the ingredients on hand. Which means you can make them on a whim. What gives these brownies such an insane amount of flavor? Browned butter, dark brown sugar, and unsweetened cocoa powder bloomed in the butter. This little trifecta is reason why these brownies are destined to become the ones you make repeatedly, the ones you gift to friends, the ones you serve for dessert, the ones you make year-round but immediately when fall arrives, and the ones you make just because. 

The directions below are pretty straightforward. If you have never browned butter before, I encourage you to read this Serious Eats article. If you have never bloomed cocoa powder before, well, it's easy. You just mix the sifted cocoa powder in to your melted butter/chocolate mixture and let sit for 4-5 minutes. If you don't have an 8" x 8" metal baking pan, consider getting one. But you can still make them in a 9" x 9" metal baking pan (they will just not be as thick).

The flaky sea salt finish takes these Brown Butter Brownies to another level of deliciousness. Serving them with some vanilla ice cream, well that's almost being reckless in the best of ways. 

Wishing you all the best start to autumn. May it be filled with memorable moments and Brown Butter Brownies!

Recipe

Brown Butter Brownies

Makes 16 brownies

Ingredients

18 Tablespoons (255g) unsalted butter

1 cup (165g) semi-sweet chocolate chips

1/2 cup (45g) unsweetened cocoa powder, sifted

3 large eggs, room temperature

3/4 cup (150g) dark brown sugar

3/4 cup (150g) granulated sugar

2 1/2 teaspoons vanilla

1/2 cup (65g) all-purpose flour

1/2 teaspoon Kosher salt

Generous half cup (85g) semi-sweet chocolate chips or chopped semisweet chocolate

Flaky sea salt 

Optional serving suggestions: Top the brownie with a great vanilla ice cream or your favorite flavored (maybe coffee) ice cream.

Directions

1. Preheat oven to 350 degrees (F). Line an 8"x8" metal baking (or a 9"x 9") with parchment paper and set aside. See notes.

2. Place the 1 cup of semi-sweet chocolate in a medium sized (heat proof) bowl. Set aside.

3. In a medium sized saucepan, brown the butter. Once the butter turns golden brown, pour it over the chocolate chips. Let sit for about 2 minutes before stirring until smooth.

4. Add the sifted unsweetened cocoa powder to the melted chocolate mixture. Whisk the mixture until completely smooth. Let sit for at least 4-5 minutes to allow the chocolate to fully bloom (e.g., activating the flavor compounds).

5. In the bowl of a standing mixer fitted with a whisk attachment, beat the eggs, dark brown sugar and granulated sugar until light and fluffy. The volume of the mixture will have more than doubled in size.

6. Mix in the vanilla.

7. Pour the chocolate mixture into the batter. Mix well.

8. Add in the flour and remaining 1/2+ cup of semi-sweet chocolate chips. Mix just until the flour has been incorporated. Do not over beat.

9. Pour the batter into the prepared pan. Sprinkle lightly with flaky sea salt.

10. Place the pan on a large baking sheet. Insert into the oven and bake for 32-37 minutes. Note: Baking time for a 9"x 9" pan will be 28-34 minutes. When the top has a shiny, crackly crust and a toothpick inserted in the center comes out with a few moist crumbs instead of wet batter, your brownies are done.

11. Allow them to cool completely before cutting into 16 squares. These need to be generously sized! Note: Cutting the brownies is easier if they are chilled in the refrigerator.

12. Enjoy them chilled or at room temperature.

Notes: (1) Your brownies will be thicker if made in an 8" x 8" pan. (2) Use a good quality unsweetened cocoa powder. (3) I used the Guittard Super Cookie Chips.

Blueberry Crumb Bars

When you have an abundance of freshly picked blueberries you feel compelled to bake all things blueberry before freezing some your bounty! After recently sharing my updated version of the Best Ever Blueberry Muffins, I thought it might be a good idea to post a completely new recipe rather than updating one previously shared. And even though this is a completely new recipe versus a revised one, I must tell you that way back in 2018 I shared a recipe for Blueberry Crumb Bars! So now you have two to choose from! But I must warn you, it's possible more updated recipes will appear here in the future as I consider and decide on the changes that might make a recipe an even better or maybe even a best one! And sometimes I might update a recipe and not repost as a 2.0 or even 3.0 version. Like I recently did with the Best-Ever Zucchini Bread recipe originally posted way back in 2019.  Spoiler alert: I think it's now the truly best-ever version!

I don't know about you, but I love a fruit bar. The sweetness of the fruit along with the buttery-ness of the crust and topping makes for a very satisfying bite. The directions for these Blueberry Crumb Bars are pretty straight-forward so for once I won't narrate the process of making them. Instead, I will share some of my takeaways from the making and enjoyment of these Blueberry Crumb Bars. So here it goes. Lining your metal (yes, metal) baking pan with parchment paper makes it easier to cut them. You can cut them into either bars or squares (I like them cut as squares). Chill the bars before cutting them. They need to be completely chilled. Serve them chilled or at room temperature. Personally, I liked them best chilled. Fresh blueberries work best.  Make fruit bars using jams and/or preserves in the fall or winter. Make these blueberries when you can get the best, sweetest blueberries. The dusting of confectionary sugar is a great finishing touch and it adds a nice bit of sweetness to the bite.

There is still plenty of summer left to make these bars. Bring them to your next gathering, surprise your friends with them, or just make them because everyone in your house loves a sweet (but not overly sweet) treat!

Recipe

Blueberry Crumb Bars

Ingredients

3 cups (390g) all-purpose flour

1 cup (200g) granulated sugar, divided

1 teaspoon baking powder

3/4 teaspoon Kosher salt

1 large egg

1 1/2 teaspoons vanilla

1 cup (226g) unsalted butter, almost to room temperature, cut into small cubes

4 teaspoons cornstarch

1/2 cup (100g) granulated sugar

2 Tablespoon freshly squeezed lemon juice (from one medium sized lemon)

4 cups (592g) fresh blueberries, at room temperature

Confectionary Sugar for finishing

Directions

1. Preheat oven to 375 degrees (F). Line a 9"x13" or 9"x12" metal baking pan with parchment paper. Set aside.

2. In a large bowl, whisk together the flour, 1/2 cup (100g) granulated sugar, baking powder and Kosher salt. Set aside.

3. In a small bowl whisk together the egg and vanilla.

4. Add the egg/vanilla mixture and butter to the flour mixture. Use a pastry/bread whisk or pastry cutter to mix together. Mixture should have the texture of coarse crumbs.

5. Add half of the mixture to the prepared baking pan. Press down firmly. Set aside. Put remaining crumb mixture in the refrigerator while you make the blueberry mixture.

6. In a medium sized mixing bowl, whisk together the cornstarch, 1/2 cup (100g) granulated sugar, and lemon juice. 

7. Add in the blueberries and toss to coat. Pour the blueberry mixture over the prepared bottom crust.

8. Using the remaining crumbs, pinch small amounts and drop evenly over the blueberry layer.

9. Place the pan on a large baking sheet and insert into the oven.

10. Bake for 42-46 minutes or until the top is golden brown.

11. Remove from the oven and cool to room temperature. Cover and place in the refrigerator to chill (the bars cut much easier when chilled).

12. Cut the chilled bars into desired sizes. Serve and enjoy. Note: I actually preferred how the bars tasted chilled. But they are also very good at room temperature.

Pentwater, Michigan (July 2026)

Best Ever Blueberry Muffins - 2.0

On a beautiful day last week I went blueberry picking at an orchard in southeast Michigan with two good friends. Little did we know when we set off on this adventure that the blueberries we picked were going to ones well worth the five hour round trip drive. Picking the berries was much easier and went so much faster than we recalled from our prior blueberry picking days. In less than an hour we had each picked four and a half pounds of the most delicious, plump, large, sweet-tart blueberries. If blueberries could be entered in a beauty contest these would definitely be contenders for the crown! I don't think I have ever tasted a juicier, sweeter, tarter blueberry in my life. 

On the trip back home I started to mull over what I immediately wanted to make with my bounty. On the short list of immediate possibilities was my favorite Balsamic Blueberry Jam and some blueberry muffins. Way back in 2013 I posted a recipe for the Best Ever Blueberry Muffins. And to this day I still love this recipe. But rather than create a completely new blueberry muffin recipe (because sometimes a bit of a make-over versus a complete do-over is the smartest thing to do), I thought maybe I should tinker with my favorite recipe by making a version piled high with a crunchy, slightly sweet, cinnamon streusel topping. Which is what I did. The result of my fiddling was this Best Ever Blueberry Muffins - 2.0 recipe. And I have to say, this quite possibly is really great (dare I even say exceptional) blueberry muffin. Not only is this version more perfectly domed, the crunchy-sweet streusel topping was a seriously good over-the-top enhancement. 

Other than adding the streusel topping, what else did I change? Well, I reduced the amount of butter in the batter from 8 tablespoons to 6, added a 1/2 teaspoon of baking soda to help give the baking powder more of a lift, eliminated the walnuts, omitted the step of mashing some blueberries to be mixed in with the batter, slightly increased the amount of vanilla, added some cinnamon, and now suggest a range in the amount of fresh blueberries to be used. Did I make good decisions or did I completely ruin a perfectly good best-ever recipe? Let's just say I have zero regrets over any of the changes made. 

I happen to love the look of muffins in parchment paper baking cups. While you can probably buy parchment paper squares, it's really easy to make your own. Simply cut up parchment paper in 5" squares. You can make these muffins in a greased or in paper muffin liners, but if you want that bakery-style look, consider using parchment paper baking cups.

There is enough batter to make 12 muffins, but if I were to make these again (and I definitely will) I might make only 11 muffins because I like a big muffin. The batter for the muffins is thick so using a large ice cream scoop (like one 2 1/4 inches in diameter) helps ensures all of the muffins are the same size. 

You are going to think you have made too much streusel. Trust me when I tell you that you have not. You want to pile the streusel high on each muffin. The amount of streusel will not prevent your muffins from doming up. 

Baking the muffins at a high temperature (e.g.,400 degrees F) helps to create taller, bakery-style domed tops as well as a crunchier top if you are only topping with sugar.  In other words, you get a more magnificent looking muffin when you bake at a higher temperature.

The flavor and texture of these blueberry muffins exceeded all of my expectations. I loved them. Although in full disclosure I loved them even more when I slathered them with some creamy, room temperature butter. Was the butter really necessary? No, it wasn't. Just like ketchup or aioli isn't necessary when eating french fries. 

July and August are the best months for picking and/or buying fresh blueberries. So now is the perfect time to make these blueberry muffins with fresh versus frozen berries. Happy Best Ever Blueberry Muffins - 2.0 making!

Recipe

Best Ever Blueberry Muffins - 2.0

Makes 11-12 scrumptious muffins

Updated August 2026

Ingredients

Muffins

2 cups (256g) all-purpose flour

1 cup (200g) granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon Kosher salt

1/4 teaspoon cinnamon

6 Tablespoons unsalted butter, melted and cooled

1 large egg, room temperature and lightly whisked

1/2 cup whole milk

1 1/2 teaspoons vanilla

1 3/4 to 2 cups (298-340g) fresh blueberries (see notes)

1-2 Tablespoons all-purpose flour

Streusel

1 cup (128g) all-purpose flour

1/3 cup (67g) granulated sugar

1/3 cup (67g) light brown sugar

1/2 cup (113g) unsalted butter, melted

1 1/2 teaspoons cinnamon

1/8 teaspoon Kosher salt

Flaky sea salt for finishing

Optional but really good: A dish of room temperature butter

Directions

Streusel

1. In a medium sized bowl combine all of the ingredients for the streusel. Mix well. Cover and chill in the refrigerator while making the batter for the muffins.

Muffins

1. Preheat the oven to 400 degrees (F).  Prepare your muffin tin by greasing the tins with butter or with lining with cupcake or parchment paper (5" square) liners.

2. In a large bowl, combine the flour, sugar, baking powder, baking soda, Kosher salt and cinnamon. Mix well.

3. In a medium sized bowl, combine the egg, milk, vanilla and cooled melted butter. 

4. Make a well in the bowl with the dry ingredients. Add in the wet ingredients. Blend well but don't over blend.

5. Mix the blueberries with 1-2 tablespoons of flour. Add in the flour coated blueberries to the batter. Using a spatula, stir to combine. Let the batter rest for 15-20 minutes before scooping into the muffin tin.

6. Using a large ice cream scoop, evenly scoop the batter into each of the muffin tins. 

7. Generously top each with the chilled streusel. Lightly sprinkle with flaky sea salt.

8. Place the muffin tin on a baking sheet. Bake the muffins for 22-24 minutes or until they lightly spring back when pressing on the center of the muffin or when a toothpick inserted in the center comes out clean.

9. Remove the muffins from the oven. Let rest in the hot muffin tin for 5 minutes before removing to a cooling rack.

10. Enjoy warm or let come to room temperature. Serve with or without a dish of room temperature butter.

11. Cooled muffins can be stored in freezer if packaged in a Ziplock bag. Either let come to room temperature before serving or reheat at 50% power in the microwave in 30 seconds increments until desired warmth is attained.

Notes: (1) You can make your own parchment paper muffin liners by cutting out 5" squares of parchment paper. Center the squares over each muffin indentation and press down with a small glass. When you add the muffin batter to each one the paper will sink down to the bottom of the tin. (2) You can use frozen blueberries. Toss them in the flour as well so they don't sink to the bottom of the muffin. (3) These muffins freeze well! (4) If you have any leftover muffins and you are not going to freeze them, store them in the refrigerator well covered. It helps to keep the streusel topping crispy. If you don't like eating a cold muffin, just reheat them in the microwave. (5) I like my muffins loaded with blueberries, so I made these with 2 cups. If you don't, back off the amount to 1 3/4 or maybe even 1 1/2 cups. 

 DeGrandchamp Farms, South Haven, Michigan (July 2026)

Cherry Sauce

 

Walking through cherry orchards with trees laden with beautiful, red, ripe cherries is a sight to behold. Being able to pick your own cherries is one of life's simple joys. Last week up in Michigan I was fortunate enough to experience both. After decades of going up to Pentwater over the Fourth of July holiday, I discovered (for the first time in decades) that there were cherry orchards open to the public. How I never knew this before is rather surprising. As luck would have it, cherry picking season started the week I had arrived! Having never harvested cherries before I wondered whether it would be as easy as apple picking or as tedious but as rewarding as raspberry picking. It couldn't have been easier. Had I known just how easy it was I might have picked more than two quarts of cherries. Not only to eat but to make more than one jar of this divinely delicious Cherry Sauce.

Whether it was because the cherries were freshly picked or that it was because I hand-picked them, these sweet red cherries were the best I have ever tasted. Before I ate more than my share fair of them, I made this beautiful, sweet, thick, glossy cherry sauce. The kind of sauce you could easily just eat off of spoon, but when served over vanilla ice cream, yogurt, panna cotta, poundcake, scones, Angel Food Cake, Dutch pancakes, waffles, crepes, and/or cheesecake it's a game-changer. When compared to a store-bought cherry sauce, a homemade cherry sauce will win every time.

July in the Midwest is the height of cherry season. So now would be the most optimal time to make this luscious Cherry Sauce. However, it can be made with frozen cherries (thawed) year-round. The important thing to remember when using frozen cherries is that they hold more water than fresh cherries, so the amount of water you use to make the sauce needs to be adjusted. Cutting the amount of water used when cooking the cherries (e.g., 2 versus 4 Tablespoons) with the sugar is recommended.

A jar of freshly made Cherry Sauce brimming with a thick, glossy sauce and whole (pitted) cherries can be made in no time at all. Turning this seasonal bounty into a rich, luscious, fruity, sweet/tart sauce is something you absolutely must do! And if you have never gone cherry picking before, you should! If there isn't a cherry orchard near you, then run to your Farmer's Markets and/or your grocery stores to buy the seasonal fresh cherries. Make certain you buy more than enough to eat and to make this Chef's kiss Cherry Sauce so you can eat it off of a spoon (just saying) or use it to elevate your sweet and/or savory dishes!

Recipe

Cherry Sauce

Ingredients

1 1/2 pounds (596g) freshly pitted or thawed frozen sweet red cherries

2/3 cup (134g) granulated sugar

1 Tablespoon + 1 teaspoon cornstarch

8 Tablespoons water, divided (See Notes)

Pinch of Kosher Salt

Directions

1. In a heavy bottomed saucepan, add the cherries, sugar, Kosher salt and 4 Tablespoons of water. Cook over medium-high heat until the cherries have softened the mixture is slightly bubbling. This will take about 8-10 minutes. Note: If using frozen cherries, use only 2 Tablespoons of water.

2. In a small bowl whisk together the cornstarch and remaining 4 Tablespoons of water until well blended. Immediately add to the cherry mixture and cook over low-medium heat until thickened to the desired consistency.

3. Remove from the stove and pour into heat proof jar(s). Allow to cool to room temperature before covering and refrigerating. Note: You can also immediately serve the freshly made cherry sauce warm!

4. The covered jars of the Cherry Sauce will be good in the refrigerator for up to a week, if it lasts that long!

5. Serve the Cherry Sauce chilled or warm up in the microwave.

Notes: (1) Weigh the cherries after you pit them! Which means you might need closer to 1 3/4 pounds of cherries to make this sauce. (2) If using frozen cherries, thaw them in the refrigerator before making the sauce. (3) Do not cut the cherries in half. You want to see those gorgeous whole (but pitted) cherries in your sauce. (4) I use Weck canning jars, but feel free to use your favorite canning jar.

Cherry Orchards in Ludington, Michigan (July 2026)

Freshly picked cherries from PM Family Farms in Ludington, MI (July 2026)

Bakery Style Peanut Butter Cookie - Two Ways

 

There may almost be as many versions of peanut butter cookies as there are chocolate chip cookies. Not surprisingly they rank in the top three of the most popular and universally loved cookies. If peanut butter cookies are part of your language or if these salty, sweet confections are your go-to, comfort food cookies, well the recipe for these extraordinary Bakery Style Peanut Butter Cookies may just become your newest favorite. These are ginormous, monstrously large cookies. Similar in heft and texture to the famed Levain Style Cookies. Some might say it's the kind of cookie you share with a friend or eat only a half at a time. I promise not to tell anyone if you refuse to share or devour this divinely decadent Bakery Style Peanut Butter Cookie in one sitting. It will be our little secret.

I tinkered with using either Reese's Peanut Butter Pieces or semi-sweet chocolate chips instead of Reese's Peanut Butter Chips. After deciding to go with using the peanut butter chips (because I wanted a purely peanut butter flavored cookie), I had the (great) idea of dipping half of the cookies in some melted chocolate. A kind of best of both worlds option. But I can say confidently, these Bakery Style Peanut Butter Cookies are other worldly incredible with or without the addition of the chocolate. 

Like most of the other Levain Style-esq cookies on the blog, these too require chilling time. Preferably overnight, but at a minimum you should chill them for at least 6 hours. Chilling not only helps to prevent them from spreading during baking, but it also creates a much thicker cookie. To get the thickest possible cookie, shape them slightly more cone-like than round. In other words, they should be slightly taller than they are wide. Remember, portioning the dough helps to ensure all of the cookies bake evenly on the cookie sheet.

In a preheated 375-degree (F) oven, the baking time for these cookies ranges from 18-20 minutes. Or just until they are golden around the edges, but slightly soft in the center. The cookies will remain on the cookie sheet for 15-20 minutes after they come out of the oven, so they will continue to bake. If you happen to overbake them, you will end up with a crunchier cookie. Slightly underbaked in the center and crispy along the edge is the texture you want to achieve when baking these cookies. 

These Bakery Style Peanut Butter Cookies don't need the richer, more decadent finishing touch of being dipped in melted chocolate and sprinkled with chopped honey roasted peanuts. Although if you are someone who absolutely loves the flavor combination of peanut butter and chocolate, then by all means, go for it! 

The combination of the peanut butter chips and the creamy peanut butter give these cookies the most ethereal peanut butter flavor.  In just one bite, peanut butter lovers will have discovered the true meaning of peanut butter bliss. 

These large, decadent, deeply satisfying Bakery Style Peanut Butter Cookies are the ones you want to make for the people in your life that you truly love. They are the ones you would want to enter in a Peanut Butter Cookie throw down or even your local county fair. They are the ones you want to make if 'bribing with cookies' is your thing. Because you can freeze the balls of dough and bake them when you have a craving, you can make them just for yourself! 

Recipe

Bakery Style Peanut Butter Cookie - Two Ways

Makes 9 Ginormous Cookies

Ingredients

3 cups (390g) all-purpose flour

2 teaspoons baking powder

3/4 teaspoon Kosher salt

1 teaspoon baking soda

1 1/4 teaspoons cornstarch

9 Tablespoons (125g) unsalted butter, slightly softened

1/3 cup + 1 Tablespoon (100g) creamy peanut butter

1 cup (200g) light brown sugar

2/3 cup (134g) granulated sugar

1 large egg

2 large egg yolks

2 teaspoons good quality vanilla

12 ounces (340g) peanut butter chips 

Flaky sea salt (e.g., Maldon)

Optional: 8 ounces milk chocolate wafers and 1/4 cup chopped honey roasted peanuts

Directions

1. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter, brown sugar and granulated sugar until well blended.

2. Add in the peanut butter and mix until creamy.

3. Add in the eggs and egg yolks, one at a time, until well blended.

4. Mix in the vanilla.

5. In a medium-large size bowl, whisk together the flour, baking powder, baking soda, Kosher salt and cornstarch.

6. Add in the dry ingredients in two batches. Mix just until combined.

7. Mix in the peanut butter chips.

8. Portion the dough into nine 5.5oz/156g) balls of dough. Shaping so they are taller rather than rounder. Place on a small baking sheet, cover and chill in the refrigerator overnight.

9. Preheat the oven to 375 degrees (F). 

10. Line a baking sheet with parchment paper. Place 4 of the balls of dough, spaced well apart, on the baking sheet. Lightly sprinkle with flaky sea salt.

11. Bake for 18-20 minutes or until golden around the edges but still slightly soft in the center. Note: If your baked cookies are too high domed when they come out, gently press down with a spatula.

12. Allow cookies to rest on the baking sheet for 15-20 minutes before transferring to a cooling rack.

13. Line another baking sheet with parchment paper and finish baking the remaining dough balls.

14. For the chocolate dipped version, melt your chocolate. Dip half of the cooled cookie into the chocolate. Lightly sprinkle with chopped honey roasted peanuts. Let the chocolate set completely before serving or packaging. Note: Cookies stored well at room temperature will be good for 3 to 4 days. If you don't dip in chocolate, you can reheat them in the microwave for 10 seconds on high to give them that freshly baked taste.

Notes: (1) I used chocolate wafers from a local chocolatier, but the Ghirardelli Melting Wafters work equally well. (2) After chilling the dough for several hours, you can transfer to ziplock freezer bags and place in the freezer. Baking time might increase slightly. (3) I use JIF peanut butter. Do not use natural, organic peanut butter when making these cookies as it will significantly affect the spread of the baked cookie. (4) The Reese's Peanut Butter Chips come in 10-ounce packages. You will need to buy two of them to get the required 12 ounces.

Frederik Meijer Gardens & Sculpture Park, Grand Rapids, Michigan (July 2026)

Tortellini Salad

Mother Nature almost thwarted my plans to join my family on their annual 4th of July vacation in Pentwater, Michigan. A violent rainstorm took out my power for almost nineteen hours two days before the trip and managed to send me over the edge. However, after cleaning out the refrigerator, shopping for all the planned meal ingredients, preparing the dishes for our Sunday night meal, and packing, I managed to get myself up early Sunday morning to make the four plus hour drive up to Pentwater. Happy to leave behind the heat and humidity in my hometown and enjoy four days of beautiful, breezy Lake Michigan weather with my family. Especially with my eleven-month-old great nephew, Henry.

Like almost every year for the past several decades (yes, decades), we have almost all of our meals in the 'on the slightly rustic side' cottage. This year I volunteered to make the Sunday night dinner. I vacillated on what to make (changing my mind several times) but finally decided on a menu of dishes I had never made for my family before. To make things as easy as possible once I got to lake, I made everything the day before. From the very addictive Corn Dip, to the retro Strawberry Salad, to the Sloppy Joes, to resurrecting this Tortellini Salad, to my version of the viral Dot Cakes done in patriotic sprinkles, I not only prayed these dishes would all survive the four-hour car trip, I also genuinely hoped everyone in my foodie family would be more than happy with the choices I had made. 

The recipe for this scrumptious, gorgeous Tortellini Salad is one I have had for decades. But before I could make it, I had to find it. Remembering that it was typed up on a half sheet of pink paper made it slightly 'easier' to find in the stacks of saved, unorganized recipes. I got lucky and found it rather quickly.

With the exception of the cooked (frozen) cheese tortellini, the jarred artichoke hearts, canned black olives, and bottled Italian dressing, all of the other ingredients are fresh. Lightly steamed broccoli, green onions, fresh basil, fresh Italian parsley, and cherry tomatoes give this salad incredible flavor and texture. 

It's one of those salads best made the night before or very early in day so the flavors have a chance to develop. The only ingredients added just before serving are the sliced black olives and cherry tomatoes. And if all of the dressing has been absorbed by the pasta and broccoli (and it will), you can and should always add a little more just before serving. Letting the Tortellini Salad sit out for at least 20-30 minutes before serving brings it to a perfect eating temperature.

If you are looking for a crowd-pleasing, refreshing salad to serve this summer, make this fresh, flavorful Tortellini Salad! It paired incredibly well with the slightly spicey Sloppy Joes, but it would be equally great served with grilled chicken, fish, or steaks. And because it isn't one of those mayonnaise-based pasta salads, it's the perfect hot weather, ultimate summer gathering side dish!

Recipe

Tortellini Salad

Serves 8-10

Ingredients

16 ounces/454g frozen cheese tortellini, cooked according to package directions and drained

1 large head or two medium sized heads of broccoli, blanched or lightly steamed and cut into bite size pieces - Note: You can also buy broccoli florets. You will need at least 4 to 4 1/2cups)

24 ounce/680g jar of marinated artichoke hearts, coarsely chopped (half of the marinade should be reserved)

4 green onions, sliced thinly

1/2 to 1 cup of fresh Italian Parsley, chopped (Note: I generally use a little more than a half cup)

2 Tablespoons julienned fresh basil

1 teaspoon Kosher salt

1 teaspoon of black pepper

1/2 teaspoon of garlic salt

1 small can (3.8 oz/108g) sliced black olives, drained

1 pint of cherry tomatoes, cut in half

3/4 to 1 cup Italian Salad dressing (e.g., Newman's Own Family Recipe Italian) - See Notes

Directions

1. In a large bowl combine the cooked/drained cheese tortellini, broccoli florets, chopped artichoke hearts (and half of the marinade), green onions, parsley, Kosher salt, black pepper, basil and garlic salt. Toss to combine.

2. Add in 3/4 to 1 cup of the Italian Salad Dressing. Mix well. Note: You will more than likely add of at least a 1/2 cup more when getting ready to serve.

3. Cover the salad with plastic wrap and refrigerate for at least 6 hours or overnight.

4. 30 minutes before getting ready to serve add in the drained black olives and halved cherry tomatoes. Mix to combine. Taste for flavor and then add more salad dressing if needed. Let the salad sit out for those 30 minutes.

5. Serve and savor!! Store any leftovers covered in the refrigerator.

Notes: (1) I love the flavor of Newman's Own Family Recipe Italian Salad Dressing. If you have another favorite bottled Italian Dressing, feel free to use it. Or if you make a too-die for Italian Dressing, use that instead. (2) Make certain to only lightly steam your broccoli. Steam just until tender-crisp and vibrant in color (about 3-5 minutes). Or blanch the broccoli spears in boiling water for 45 seconds. Either method works. (3) Look for the best cheese tortellini you can find. I buy mine (frozen) at my local Italian store, but there are many great options in local grocery stores. (4) Make certain to rinse the cooked tortellini in cold water in order to stop the cooking process.

Just after sunrise at Bass Lake, Pentwater, Michigan (July 2026)

PM Family Farms, Ludington, Michigan (July 2026) - I was obsessed with the Cherry Orchards!

Strawberries and Cream

Significant cultural and/or global events almost always serve long stranding, traditional, legendary, signature foods and/or beverages. At the Kentucky Derby it's Mint Juleps. At Oktoberfest it's giant, salted Bavarian pretzels. At the Masters Tournament it's Pimento Cheese sandwiches. At Mardi Gras it's King Cake. And at Wimbledon, the iconic food served is Strawberries and Cream. 

A dessert made with a combination of a fruit and dairy is deeply rooted in English culture. In fact, it goes back to the 16th century! However, it wasn't until the late 1800s when the celebrated Strawberries and Cream become synonymous with Wimbledon. At the time this dish was considered to be a bit of a luxury. Fortunately, today this simple to make, slightly decadent, classic, delicious dessert is still impressive but easily affordable.

The best time of the year to make Strawberries and Cream is when strawberries are in season. Which means now is when you want to be making this luscious, ambrosial dessert. And, if by chance, you were looking for a 4th of July dessert to wow your family and friends, this is the one you want to make! Note: You can actually make this dessert year-round if you can find some great, fresh strawberries.

Because it uses very few ingredients, you want the best ingredients available. So look for the freshest, ripest strawberries in your grocery stores and/or at your Farmer's Markets. As far as the other ingredients go, you only want to use a full fat sour cream and the best (real) vanilla extract you can buy. I am a big fan of the Nielson Massey Madagascar Vanilla.

Whatever you do, don't skip out on sprinkling the light brown sugar on the middle and top layers of the strawberries. The light brown sugar not only adds a rich, molasses-tinged sweetness, it further balances out the tartness of the fresh strawberries. 

There are a variety of ingredients used to help stabilize whipping cream when it's whipped to slightly firm peaks. The most flavorful one of all is sour cream! In addition to helping ensure the whipped cream doesn't weep, it adds a bit of tang! 

You can assemble the individual portions of the Strawberries and Cream and serve later in the day. Or you can serve them immediately after you assemble them. If you are choosing to serve this dessert family style (aka platter style), you can whip up the cream early in the day, cover and refrigerate. However, I would wait to slice up the strawberries until you are ready to serve.

Imagine bringing out a tray of these incredibly scrumptious Strawberries and Cream parfaits to your next gathering! If you don't a have a strawberry plant or patch in your backyard, garnish them with a sprig of fresh mint. This small touch creates an even more impressive presentation. And for those of you who have been regular followers of the blog, you know one of my favorite mantras is 'you eat with your eyes first'.

Have a safe, fun, memorable, and delicious Fourth of July Weekend! 

Recipe

Strawberries and Cream 

Makes 4 Servings

Ingredients

1 pound of fresh strawberries, hulled and cut (either into bite size quarters or generous 1/4 inch slices)

1 cup chilled heavy cream

2 1/2 Tablespoons sour cream

1 1/2 Tablespoons confectionary sugar

1/2 teaspoon vanilla

Pinch of Kosher Salt

2-3 Tablespoons of light brown sugar

Fresh sprigs of mint or strawberry leaves

Directions

1. Prepare the strawberries. Set aside.

2. In the bowl of standing mixer with a whisk attachment, whip the heavy cream until soft peaks form.

3. Add in the sour cream, confectionary sugar, vanilla, and Kosher salt. Beat until you have firm (not too stiff) peaks. Note: The consistency of the mixture should be stable enough to pipe in a pastry bag.

4. For individual servings, pipe a ring of the whipped cream on the bottom of a 6 to 8 ounce clear glass. Top with about 1/8th of the strawberries. Very lightly sprinkle with light brown sugar. Pipe another ring of the whipped cream on top of the strawberries. Top with another 1/8 portion of the strawberries. Spoon or pipe a large dollop of the whipped cream on top. Finish with a slightly more generous portion of the light brown sugar. Garnish with a fresh sprig of mint or fresh strawberry leaves. Note: If preparing early in the day (and refrigerating), hold off on the second/final sprinkling of the light brown sugar until you are ready to serve.

Notes: (1) This recipe is easily doubled! Simply double the amounts of each ingredient. For measuring purposes 2 1/2 Tablespoons of Sour Cream doubled would be 1/3 of a cup.  (2) Instead of making individual portions you can spoon the whipped cream into a beautiful bowl. Arrange the strawberries on a platter. Place the whipped cream in the center. Place another small bowl of light brown sugar next to the whipped cream. (3) You can find clear glass tumblers at a variety of stores. Crate and Barrel and Williams-Sonoma are good sources. I use them for serving puddings, parfaits, juice, and wine!

Classic Tuna Noodle Casserole

You grew up with it, you first experienced it in college or you married into it. If you grew up with it, more than likely you have either filed Tuna Noodle Casserole into the deeply loved Ultimate Comfort Food or the 'never again please' categories.  If you first tasted it in college or you married into a tuna noodle casserole family, you more than likely have strong opinions about it. Either way a Classic Tuna Noodle Casserole can either be a beloved, crave worthy dish or one slightly polarizing. While the six-ingredient tuna noodle casserole of my childhood will always hold a permanent place in my heart, my adult heart (and palate) loves even more the grown-up version of this classic dish. Slightly less economical than the one popularized in the 50s and 60s, this Classic Tuna Noodle Casserole remains family friendly. Although I am going to go out on a short limb and tell you I believe it could also be considered dinner party or celebratory meal worthy.

The earliest versions of this casserole were made with canned cream of mushroom soup, cans of tuna (probably Chicken of the Sea), canned peas, crushed potato chips, egg noodles, and a little bit of milk. This would have been the one I grew up with. This newer, more flavorful, more adult version of the classic dish changes things up a bit. Quite a bit actually. Probably the only three ingredients remaining from the original recipe are the cans of cream of mushroom soup, milk and cooked egg noodles. 

Frozen peas, shredded sharp cheddar cheese, mayonnaise, sour cream, sauteed yellow onions, frozen peas, and crushed butter (or Ritz) crackers are just some of the ingredients that contribute to elevating this casserole to a whole new level of scrumptiousness. However, there is one ingredient in particular that I will call the significant 'game-changer'. In replacing the canned tuna with the jarred Tonnino Yellowfin Tuna in Olive Oil, the flavor and texture of the dish is enhanced to such an off the charts, just pinch me level you have yet to experience! Being able to cut thick pieces of the yellowfin tuna into chunks creates a more 'meatier', more satisfying version of this casserole. While it's a bit more expensive than cans of a high-quality albacore tuna, the difference in flavor is priceless. 

Replacing the ultimately retro salty potato chips with crushed buttery crackers offers a crispier texture, more savory, slightly more buttery, and more refined flavor to the casserole. I used the butter crackers from Trader Joe's but Ritz crackers or any other butter cracker would be great alternatives. Crushed crackers are mixed with melted butter and spread evenly over the top of the casserole. Note:  If you make the casserole ahead of time (like early in the day or the night before), don't put on the crushed crackers until you are ready to bake as they will get soggy and lose their crunch in the baking process.

The Classic Tuna Noodle Casserole can be assembled, baked and served immediately or it can be made ahead (early in the day or overnight) and baked up right before serving. Making it ahead allows you to spend more time with your guests as well as making entertaining so much easier. The casserole bakes for 40-45 minutes in a preheated 350 degree (F) oven. Any leftovers can be refrigerated and reheated in the microwave. Note: If baking a refrigerated casserole, remove from the refrigerator at least 30 minutes before baking. Baking time might be slightly longer.

In spite of the list of ingredients, this is really a relatively unfussy recipe. Destined to be one of your favorites!

I have zero regrets about altering the original iteration of this casserole. And once you taste it, you will be so busy eating it (possibly asking for a second helping) that you might want to thank me for making one of your all-time favorite recipes even better. And for those of you who were never a fan of that Tuna Noodle Casserole from your childhood, well, let's just say the recipe for this Classic Tuna Noodle Casserole will turn you into one.

Recipe

Classic Tuna Noodle Casserole

Serves 6-8

Ingredients

1 cup (4.5 oz/128g) coarsely chopped yellow or sweet yellow onion

2 Tablespoons unsalted butter

2 Jars of Yellowfin Tuna Filets in oil, then drained (6.7 oz/190g each) OR 3 Cans of Albacore Tuna in oils, then drained (5 oz/142g each) - See Notes

2 Cans (10.50 oz) Cream of Mushroom Soup

1 1/2 cups (180g) thickly grated sharp cheese or a mixture of medium and sharp cheddar cheeses

1 cup whole milk

1 bag (12 oz/340g) frozen peas

1 bag (12 oz/340g) Extra Wide Enriched Egg Noodles, cooked a dente according to package directions

1/3 cup (80g) good quality mayonnaise

1/3 cup (80g) sour cream

1/2 teaspoon Kosher salt

1/2 teaspoon white or black pepper

1 1/2 sleeves (6.8oz/195g) of golden butter or Ritz crackers

6 Tablespoons of unsalted butter

Directions

1. Preheat the oven to 350 degrees (F). Lightly butter a 9"x 12" baking dish and set aside.

2. Sauté the coarsely chopped yellow onions in melted butter until they have softened (about 4-5 minutes). Remove from the heat and set aside.

3. In a large mixing bowl, whisk together the cream of mushroom soup, milk, mayonnaise, sour cream, Kosher salt and pepper until smooth.

4. Cut the Yellowfin Tuna Filets into bite sized pieces (think small chunks). 

5. Add in the tuna, grated cheese, sautéed onions, peas, and cooked egg noodles to the bowl. Mix until thoroughly combined.

6. Pour into the prepared casserole dish.

7. Mix together the crushed butter crackers with the melted butter. Evenly sprinkle over the casserole.

8. Set the casserole dish on a baking sheet pan and place in the oven. Bake 40-45 minutes or until its' hot and cooked through. Remove from the oven and serve immediately.

Notes: (1) You can use cans of a high quality of albacore tuna in this dish instead of the yellowfin tuna filets, but in all honesty, I highly encourage you to look for the yellowfin tuna at your grocery store. The flavor is unbelievable. (2) I know I am big on telling you to always grate your cheese rather than buying already grated cheese, but the grated cheese from Tillamook is an exception. I used their farm style thick cut grated cheese in this casserole. You can use either white or yellow sharp cheddar cheese. (3) Look for the wider versus narrow egg noodles at your grocery store. (4) If you want to top with crushed potato chips instead of crushed butter crackers, you will need 2 cups of crushed potato chips. You will not mix the chips with melted butter.