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, sauteed onions, 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.

Ginger Molasses Crinkle Cookies w/ Candied Ginger

Happy Memorial Day Weekend! Otherwise known as the unofficial start to summer! And while the weather will definitely be getting hotter (especially here in the Midwest), there are still plenty of reasons to turn on the oven. These gorgeous, insanely delicious, deeply satisfying Ginger Molasses Crinkle Cookies w/ Candied Ginger would be one of them! But before I go on any further, there are two things I want to share with you. First, in a significant departure from my other posts, this one will have only two photos. You might wonder if this will this be a trend going forward. It won't necessarily be a trend but this two or three photo post might be one you will see again. And second, if this recipe looks very similar to the Molasses Crinkle Cookies w/ Brown Butter Icing already on the blog, you would be right. But this cookie is slightly different (and maybe even better) than that one. 

When I was up in Door County last month, I bought a ginger cookie from Cultured that I absolutely loved. While I loved everything about that cookie, from the flavor, to the texture, to the look, I was absolutely over the moon for the chunks of uncrystallized candied ginger in the cookie. Unlike candied ginger (which tends to be a bit firmer), uncrystallized ginger is moister, chewier, and a bit more tender. And getting a piece of a densely flavored, chewy piece of uncrystallized ginger in a bite of your cookie is nothing short of entering a state of euphoric bliss. Because it's a four-and-a-half-hour drive from my house to Cultured, I needed to recreate some of that overwhelming joy here at home. And rather than go down the ginger cookie rabbit hole (again) or experiment with variations of ginger cookies already made or new, I thought 'why not simply adapt my Molasses Crinkle Cookie recipe'. Because that is a really, really, really good cookie. However, this version is what I think is a really, really, really GREAT cookie! If I owned a bakery or did a cookie pop up, these cookies would absolutely be on the menu.

I also made one other change to this cookie. When I recently shared the recipe for the Shortbread Cookie I said was the Best Shortbread Cookie, I shared that using the all-purpose flour from Janie's Mill in the cookie was a gamechanger. I had hesitated in sharing that recipe because the flour isn't easily accessible at local grocery stores across the country. However, it can be ordered directly from Janie's Mill. After a short debate with myself, I decided to use the all-purpose flour from Janie's Mill when I made these cookies. And, I have to admit, it elevated the flavor and texture of these cookies to a level even I wasn't expecting. Okay, I know what some of you might be thinking. "Why are Lynn's recipes getting so ingredient fussy?" or "Can I make these cookies using another flour?" (yes, you can, but I have strong opinions on that too). 

One of my friends loves her Ginger Cookies on the crispier side. My preference falls somewhere between chewy and crispy. The baking time for these cookies ranges from 13-15 minutes. Your baking time will reflect what your cookie texture preference is. Less time, chewier cookie. More time, crispier cookie. I actually baked these cookies for 15 minutes. They were definitely on the crispy side, and I wasn't at all unhappy about it. 

I genuinely hope you get to make these cookies for your friends and family (as soon as possible). The ginger loving cookie people in your life will forever be smitten with you. Don't forget to read the notes following the directions because there are some helpful hints in them.

Recipe

Ginger Molasses Crinkle Cookies w/ Candied Ginger

Makes 20-22 cookies 

Ingredients

1 cup canola oil

2 1/4 cups (450g) granulated sugar, divided

1/3 cup dark or robust molasses

1 large egg, room temperature

3 cups (390g) all-purpose flour (i.e., highly recommend Janie's Mill All-Purpose Flour or King Arthur Organic All-Purpose Flour)

1 Tablespoon baking soda

1 Tablespoon ground ginger

1 1/2 teaspoons Saigon cinnamon

3/8 teaspoon ground cloves

1/2 teaspoon Kosher salt

1/2 to 3/4 cup (90-135g) coarsely chopped uncrystallized candied ginger (you want a mixture of 1/3" to 1/2" sized pieces) Note: Highly recommend going with 3/4 of a cup.

Directions

1. Preheat oven to 350 degrees (F). Line two baking sheets with parchment paper and set aside.

2. In the bowl of a standing mixer fitted with a paddle attachment, cream the oil and 1 3/4 cups (350g) sugar together until well blended.

3. Add in the molasses and egg. Mix to completely blend.

4. Mix together the dry ingredients. 

5. Add the dry ingredients into the molasses batter. Halfway through the mixing add in the chopped candied ginger. Mix well.

6. Use a medium sized ice cream scoop (about 1 3/4" in diameter), to form the balls of dough. Roll the balls in the remaining 1/2 cup (100g) of sugar.

7. Place 9 balls of dough on a prepared baking sheet. Bake for 13-15 minutes or until golden brown. Remove from the oven and allow to cool on the baking sheet for 10 minutes. Remove from the oven and transfer to a cooling rack. Note: If you like a slightly flatter cookie (like these) use a glass to slightly press down on the baked cookies. Lightly dust with a little more granulated sugar.

Note: For a crispier cookie, your baking time will be closer to the 15-minute mark. For a chewier cookie, check for doneness at 13 minutes.

Notes: (1) I usually buy my uncrystallized Candied Ginger from Trader Joe's. (2) I find it easier to use scissors to cut the ginger rather than cutting with a knife. (3) Janie's Mill Organic All-Purpose Flour can be bought directly from them, or it can be found in some specialty stores. (4) I actually used a meat tenderizer (rather than a glass) to slightly flatten these cookies when they came out of the oven. Will do that going forward.

Wilder Park, Elmhurst, Illinois

Dried Cherry & Chocolate Chip Scones

 

For some unexplainable reason eating a scone, especially one warm just out of the oven, feels like an indulgence. Serving a platter of scones seems to turn an ordinary breakfast, brunch and/or afternoon tea into an extraordinarily festive one. Whether you prefer them sweet or savory, there is nothing better than a great homemade fluffy, buttery, crumbly scone. If you have never experienced the joy of a freshly baked scone, you absolutely must. But not to worry. I'm here to help you enter the world of scone euphoria. 

There are an almost endless number of fruit (fresh and/or dried) and/or fruit and nut combinations to consider when making scones. Having just come back from Door County, the cherry capital of the Midwest, with a bag of sweetened dried cherries I was inspired to make these rich, buttery, irresistible Dried Cherry and Chocolate Chip Scones. 

Forgive me for being a bit redundant but when it comes to making scones, ingredients truly do matter. A European style butter (I like Kerrygold), heavy cream and a good quality vanilla all combine to create the most mouthwatering scones. I almost decided to make them using only one egg (thus explaining the photo), but ultimately trusted my instincts and went with using two eggs. If not using chopped chocolate in a recipe, I much prefer using the Guittard Super Cookie Chips rather than a traditional chocolate chip. If you can't find them, then chop up some semi-sweet chocolate rather than use chocolate chips.

Some scone recipes call for cutting the butter into the dry ingredients with a pastry blender or your fingers. This recipe uses a food processor instead. Yes, it's one more kitchen tool to clean up, but it works well to create those pea sized pieces of butter into the dry ingredients. In addition, the butter stays slightly chilled. After adding the cream/egg/vanilla mixture to the dry ingredients, you want a dough that isn't too wet or too sticky. Begin with using 2/3 cup of heavy cream and add more as necessary, but only one teaspoon at a time.

Once made, the dough is turned out onto a lightly floured surface and shaped into a 7" circle. The thickness of your dough should be at least an inch. Allowing the dough rest and chill helps to relax the gluten and ensures the flour has time to properly hydrate for a moist and tender crumb. While you can freeze unbaked scones, I prefer to chill them in the refrigerator for at least 45 minutes before baking them. In addition to creating a better rise and flakier and a more tender texture, chilling the butter is a key step in the scone making process. 

Before baking, generously brush the scones with some heavy cream and then very liberally sprinkle with sparkling sugar. The crunch and added sweetness of the sugar add to its' texture as well as its's flavor.

I have always served scones with whipped butter and/or preserves. But I decided to splurge and buy some clotted cream (Whole Foods is a good source). And honestly, I may never be able to eat another scone without clotted cream for the rest of my life. Clotted cream is a game changer!! Yes, you can make your own (I haven't yet), but the imported store-bought clotted cream is to die for.

You really don't need an occasion or even a reason to make these buttery, flaky, perfectly moist, deeply flavorful Dried Cherry and Chocolate Chip Scones. However, Mother's Day, Memorial Day Weekend and/or a Weekend Brunch may be what entices you to make them sooner rather than later. Additionally, if you are invited to spend the weekend with friends, a platter of these scones would make the most perfect, most utterly delicious hostess gift! 

Recipe

Dried Cherry & Chocolate Chip Scones

Makes 8 Large Scones

Ingredients

2 3/4 cups (330g) all-purpose flour (recommend King Arthur or Janie's Mill Flour)

1/3 cup (67g) granulated sugar

3/4 teaspoon Kosher salt

1 Tablespoon baking powder (see notes)

1/2 cup (113g) very cold unsalted butter cut into small pieces (European style butter recommended)

1 cup (150g) dried sweetened cherries

1 cup (170g) semi-sweet chocolate chips

2 large eggs

2 teaspoon vanilla extract

2/3 cup heavy cream (Plus more if dough is too dry. Add only one teaspoon at a time)

Heavy cream for brushing on scones before baking

Sparkling sugar

Clotted Cream

Whipped Butter

Directions

1. Begin by cutting your butter into small pieces. Place in the freezer while you measure out your other ingredients.

2. Place the flour, sugar, Kosher salt, and baking powder into the bowl of a food processor fitted with a blade attachment. Pulse to combine.

3. Add in the butter. Pulse 10-12 times until the butter is reduced to pea sized pieces. Transfer the mixture to a large bowl. Stir in the dried cherries and chocolate chips.

4. Whisk together the whipping cream, eggs, and vanilla until well blended.

5. Make a well in the center of the flour mixture and pour in the cream/egg mixture. Use a large fork to blend the wet and dry ingredients together. When the dough begins to gather use a plastic scraper to gently knead the dough into a ball shape. If there is any loose flour on the bottom of the bowl, drizzle in a little more heavy cream 1 tablespoon at a time until the dough just comes together. Note: You don't want your dough too wet!

6. Transfer the dough a lightly floured surface. Gently shape the dough into a 7" round (it should be at least an inch high).

7. Using a knife dipped in hot water, cut the round crosswise into 4 equal triangles. Then cut each triangle in half.

8. Transfer the scones to a small baking sheet or platter. Cover well with plastic wrap and chill for at least 45 minutes. Note: You can make them the night before & keep well covered & chilled in the refrigerator.

9. Preheat oven to 425 degrees (F). Line a baking sheet with parchment paper.

10. Transfer the scones to the baking sheet. Generously brush the scones with heavy cream, then liberally sprinkle sparkling sugar on the tops of the scones.

11. Bake for 20-23 minute or until they are a light golden brown. Remove the scones from the oven and let rest on the baking pan for 5 minutes. Remove from the pan and transfer to a platter.

12. Serve the freshly baked scones with clotted cream, whipped butter and/or your preserves of choice.

Notes: (1) If using Rumford baking powder, the scones will not rise when baking if the scones are frozen. (2) I used 2 large eggs in this recipe (not the one egg shown in the photo). (3) You can use 1 1/4 cups of dried cherries and 3/4 cup semi-sweet chocolate chips or any variation totaling up to 2 cups. (4) After chilling the scones for 60 minutes you can transfer to a freezer Ziplock bag and place in the freezer. Frozen scones are good for 3-4 weeks. Bake as directed, increasing time as necessary. (5) I used the Guittard Super Cookie Chips. (6) To reheat room temperature scones, place on a baking sheet, lightly tent with aluminum foil and warm for 10 minutes in a preheated 350 F degree oven. (7) Instead of dried cherries and chocolate chips, you can use all dried cherries, a combination of dried cherries and dried blueberries, dried cranberries, dried cherries and chopped toasted pecans, dried apricots and candied ginger, and/or currents.

Cherry Orchards, Sister Bay, Wisconsin (April 2026)

Wisconsin Style Old Fashioned

 

A trip up to Door County Wisconsin a few weeks back called for partaking in many of the iconic places, foods, and beverages. From stops at lighthouses and cherry orchards, to hikes in the State Parks, to Swedish Pancakes and the Friday Night Fish Fry, and to the Wisconsin Style Old-Fashioned, we were the ultimate local wannabes, aka tourists. There were some repeat as well as several 'first' experiences on this return trip up to the North Woods. Without giving you the wrong impression but just maybe enjoying a Wisconsin Old-Fashioned at the Friday Night Fish Fry was the most memorable one. With a Happy Hour price of $5.00, it was really hard not to get that cocktail. For the record, we each only had one. 

While a typical Old Fashioned is made mostly with Bourbon (like this one), the Wisconsin Old Fashioned, served at almost every supper club in Wisconsin and generally referred to as a Brandy Old Fashioned, is decidedly different. In addition to being made with Brandy (usually Korbel's), the Wisconsin Old Fashioned is made by first muddling some fruit (generally a maraschino cherry and orange slice) in a glass with a sugar cube before adding the ice and liquids and topping with some lemon-lime soda (more often than not 7-Up). For an Old Fashioned purist, you might say these added ingredients skew toward being a bit on the controversial side. However, if you enjoy a cocktail on the sweet (but not too sweet side), then you too might enjoy an Old Fashioned made in the Wisconsin style. In addition, what's not to love about a cocktail that packs a bit of a cherry punch? Before I get ahead of myself or in the event any of you have looked at the ingredient list in the recipe below and are actually yelling at the screen 'this is not a Wisconsin Old-Fashioned!!', please bear with me. Because while my recipe may not actually be tightly aligned with the 'traditional' version, it's a really delicious one. And one I would argue pays homage to the 'original' while zhuzhing it up a bit.

Angostura Bitters are the more widely used bitters in most cocktails, but particularly in the Wisconsin Old Fashioned. While the Angostura Bitters have more of a spiced flavor (think cloves and cinnamon), Peychaud Bitters are lighter, sweeter and have notes of candied cherry, clove and orange. Additionally, the color of these two bitters differs. Peychaud Bitters are slightly more colorful, having orange and red hues, while Angostura Bitters are more amber of caramel colored (similar to the color of a watered-down cola). Both bitters will work in the Wisconsin Old Fashioned. For personal preference taste and appearance reasons, my recommendation would be to use the Peychaud Bitters when making this cocktail.

Another slight departure in the traditional list of ingredients is a replacement of the sugar cube with simple syrup. Whether or not this would be a hotly contested ingredient swap I honestly don't know. 

Changing out the maraschino cherries for Luxardo cherries in this cocktail could be upsetting for some. Although the rich cherry and perfectly balanced sweet and tart flavors of a Luxardo cherry are really hard to beat. If you are looking to serve a more upscale version of the Wisconsin Old Fashioned, the Luxardo Cherry should definitely be the cherry of choice.

If you look at the origin and history of the Wisconsin Old Fashioned you will discover the cocktail was first made with Brandy, not Bourbon. The overwhelming favorite and traditional brandy choice has been the Korbel California Brandy. At the restaurant where my friend and I enjoyed our $5.00 Old Fashioneds; we had the choice of having it made with either brandy or bourbon. We both chose the bourbon option. Again, if you are looking to make and serve a more deluxe Old Fashioned, I would suggest using bourbon over the recommended brandy. And just in case you were wondering, the cost of a bottle of Korbel Brandy is generally less than $15. Although if you are looking to be more of a traditionalist and bourbon just isn't your thing, then by all means make it with the Korbel Brandy. 

After having a Wisconsin Old Fashioned I wouldn't hesitate to order one the next time I am up in Wisconsin. When it comes to making the 'house cocktail' for a gathering, this Wisconsin Style Old Fashioned will definitely be in the mix. This is what happens when I discover something new. 

Like all traditional and regional recipes, people will have strong opinions on how they should be made. I tend to think that the Wisconsin (Style) Old Fashioned would be one where some very unwavering opinions are held. Forgive me if I have ruffled the feathers of any of you who are resolute and loyal to your version of a "traditional" Wisconsin Old Fashioned. For those you who are less loyal to the time-honored version of that state's beloved cocktail, I hope you will try and enjoy this one. And remember, always drink responsibly. Cheers!

Recipe

Wisconsin Style Old Fashioned

Makes 1 delicious cocktail

Ingredients

1/3 ounce simple syrup (or one sugar cube)

4-5 dashes Peychaud Bitters (see notes)

1 Luxardo cherry (see notes)

1 orange slice, peel removed

2 ounces bourbon or brandy (see notes)

Handful of ice cubes

1/2 teaspoon Luxardo cherry juice/syrup

3-4 ounces 7-Up or Sprite

Garnish: Half of an orange slice and 2 Luxardo cherries

Directions

1.Add the simple syrup (or sugar cube), cherry, orange, cherry juice/syrup and bitters to an old-fashioned glass. Using a muddler, muddle these ingredients.

2. Add ice cubes and either the bourbon or the brandy. Stir gently.

3. Top with 3-4 ounces of 7-Up (for sweet) or Sprite (for sour).

4. Garnish with an orange slice and a couple of  Luxardo cherries.

5. Sip and savor.

Notes: (1) Typically Angostura Bitters are used but I prefer the Peychaud Bitters. (2) Traditionally the Wisconsin style is made with Brandy (Korbel's) but I lean toward making it with a good quality rye bourbon. (3) More often than not, it's made with maraschino cherries. But I like kicking it up a notch and using Luxardo cherries. (4) I make my own simple syrup. Equal parts water and sugar, brought to a boil just until the sugar dissolves. Once it reaches that state, the pan is removed from the heat, and the simple syrup is allowed to cool before being transferred to a tightly covered jar and stored in the refrigerator.

Cherry Orchard, Sister Bay, Wisconsin (April 2026)

Lighthouse, Sturgeon Bay, Wisconsin (April 2026)

Cave Point, Door County, Wisconsin (April 2026)