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Elsa recipes, Berkeley, CA (2026)

10/25/2026

🍥 Cinnamon Roll French Toast Casserole ✨

Soft cinnamon roll pieces soak up a simple vanilla-cinnamon egg mixture and bake into a warm, golden breakfast casserole. A creamy icing made with the frosting from the cinnamon roll packages, cream cheese, and powdered sugar goes over the top while everything is still deliciously soft. It’s an easy choice for a weekend breakfast, holiday morning, or make-ahead brunch.

For the Cinnamon Roll Bake
2 large (17.5-ounce) cans refrigerated cinnamon rolls, icing reserved
2 tablespoons butter, melted
4 large eggs
⅓ cup milk
1 tablespoon ground cinnamon
1 teaspoon vanilla extract
For the Cream Cheese Icing
Icing reserved from both cinnamon roll packages
½ cup powdered sugar
2 tablespoons cream cheese, softened
1 tablespoon milk
Assemble the Casserole
1. Preheat the oven.
Set the oven to 350°F.

Have a 9×13-inch baking dish ready for the cinnamon roll mixture.

2. Cut the cinnamon rolls.

Open both packages of refrigerated cinnamon rolls and set the icing containers aside.

Cut each individual cinnamon roll into 6 pieces.

Keeping the pieces relatively similar in size will help them bake more evenly.

3. Butter the baking dish.

Pour the 2 tablespoons melted butter into the 9×13-inch baking dish.

Spread it across the bottom of the pan, then arrange the cinnamon roll pieces evenly over the butter.

Try to distribute the pieces across the entire dish rather than piling them heavily in one area.

Make the French Toast Mixture

4. Whisk the eggs and milk.

In a separate mixing bowl, combine the eggs and milk.

Add the ground cinnamon and vanilla extract, then whisk thoroughly until the eggs are completely broken up and everything is well combined.

5. Pour it over the cinnamon rolls.

Slowly pour the egg mixture evenly over the cinnamon roll pieces.

Make sure the mixture reaches all areas of the casserole so the pieces are evenly coated.

Bake Until Golden

6. Bake for 30–35 minutes.

Transfer the casserole to the preheated oven and bake for 30–35 minutes.

The casserole is ready when the top is dark golden brown and crisp and the center is set.

Check the cinnamon roll pieces in the center before removing the pan. If they still look doughy, return the casserole to the oven for a few additional minutes.

Make the Cream Cheese Icing

7. Combine the frosting ingredients.

While the casserole finishes baking, place the reserved icing from both cinnamon roll packages in a bowl.

Add the softened cream cheese, powdered sugar, and milk.

Whisk until completely smooth and creamy.

If necessary, continue whisking until no visible pieces of cream cheese remain.

Finish and Serve

8. Drizzle with icing.

Once the casserole is baked through, remove it from the oven.

Pour or drizzle the prepared cream cheese icing evenly over the warm casserole, allowing some of it to settle between the cinnamon roll pieces.

Serve warm.

Make It Ahead

There are two useful ways to prepare this casserole ahead of time.

For the first option, cut the cinnamon rolls and arrange them in the prepared pan. Cover the pan with plastic wrap or foil and refrigerate it. Prepare the egg mixture separately and refrigerate it as well. Pour the egg mixture over the cinnamon rolls shortly before baking.

For an even easier morning, assemble the entire casserole, cover it tightly, and refrigerate it overnight. Bake it according to the normal directions the next morning.

Extra Icing Option

If you want more icing than the standard recipe provides, mix together:

¾ cup powdered sugar

3 ounces cream cheese, softened

1½ tablespoons milk

Whisk until smooth, then drizzle over the casserole as desired.

Storage and Reheating

Cover leftover Cinnamon Roll French Toast Casserole and refrigerate it for up to 5 days.

For a larger amount, reheat it in a 350°F oven for 20–30 minutes, or until warmed through.

Individual portions can also be reheated in the microwave for a quicker option.

Notes

1. Check the center for raw dough before removing the casserole.
The browned surface isn't the only indicator of doneness. The center should also be set, and the cinnamon roll pieces shouldn't look raw or doughy. If necessary, give the casserole a few additional minutes in the oven.

2. The overnight method is optional.
This casserole can be assembled and baked immediately; it doesn't require an overnight soak. Refrigerating the assembled casserole overnight is simply a make-ahead option when you want less preparation the following morning.

10/22/2026

🍊 Creamy Orange Milkshake 🥤

Fresh oranges turn into a cold, creamy treat in this easy Orange Milkshake—without a scoop of ice cream. Heavy cream gives it richness, plenty of ice creates the thick frozen texture, and a touch of orange oil or extract can intensify the citrus flavor. Everything comes together in the blender in about five minutes.

What You’ll Need

2 large Cara Cara oranges, about 2 cups orange flesh

2 tablespoons granulated sugar

2½ cups ice

⅛ teaspoon orange oil, or ¼–½ teaspoon orange extract

½ cup heavy cream

Prepare the Oranges

1. Peel the oranges.

Remove the peel from the 2 large oranges, then separate out the orange flesh.

Remove any seeds you find.

Try not to include too much of the white pith. Excess pith can introduce bitterness into an otherwise sweet, creamy drink.

You should have approximately 2 cups of orange flesh.

Build the Milkshake

2. Add the oranges first.

Place the prepared orange flesh into a high-powered blender.

3. Add the remaining ingredients in order.

Add the ingredients over the oranges in this order:

Granulated sugar

Ice

Orange oil or orange extract

Heavy cream

Keeping the ingredients in this order follows the original blending method.

Blend Until Thick and Creamy

4. Blend the milkshake.

If using a Ninja Foodi Cold & Hot Blender, select the Ice Cream function and allow the program to complete.

The Ice Cream program runs for approximately 1 minute and 10 seconds, beginning with short pulses before progressing through increasingly faster continuous blending.

5. Using another blender?

A different high-powered blender can also work as long as it can crush the ice very finely.

Blend until the ice is completely crushed and the mixture becomes smooth, thick, and creamy.

Avoid unnecessarily prolonged blending. High-powered blender blades can generate heat through friction, which can begin warming and thinning the frozen drink.

Serve Immediately

6. Pour and enjoy.

Divide the Orange Milkshake among 4 glasses and serve immediately while cold and thick.

The fresh orange flavor and creamy consistency are best right after blending.

Easy Substitutions

Different oranges: Cara Cara oranges are used in the original recipe, but other orange varieties can work. Aim for approximately 2 cups of orange flesh if using smaller fruit.

Less sweet: The sugar isn't essential. It can be omitted, replaced with a preferred sugar substitute, or swapped for honey.

Without orange oil: Orange oil is optional. Leave it out completely or use ¼–½ teaspoon orange extract instead.

Lighter option: Regular milk can replace the heavy cream, although the finished drink will be thinner.

Dairy-free option: Almond or coconut milk can be used. For a richer dairy-free milkshake, canned coconut milk or coconut cream will produce a texture closer to heavy cream.

Notes

1. Keep the white pith to a minimum.
When preparing the oranges, remove the peel and seeds without adding excessive amounts of the bitter white pith. Approximately 2 cups of clean orange flesh gives the milkshake its fresh citrus base.

2. Don't overblend the ice.
Stop once the drink is smooth and creamy. Extended blending in a powerful machine generates heat, which can melt the ice and turn a thick frozen milkshake into a thinner drink.

10/21/2026

🫐 Blueberry Cottage Cheese Cloud Bread ☁️

Yield: 8 pieces
Prep Time: 10 minutes
Bake Time: 25–30 minutes
Total Time: About 35–40 minutes
Oven Temperature: 300°F

Ingredients
3 large eggs, separated
½ cup full-fat cottage cheese, well drained
1 tablespoon cornstarch
¼ teaspoon cream of tartar
1 tablespoon powdered sweetener, optional
½ teaspoon vanilla extract, optional
½ teaspoon lemon zest, optional
½ cup fresh blueberries
Prepare the Mixture
1. Get the oven ready.

Preheat the oven to 300°F and line a baking sheet with parchment paper.

2. Blend the cottage cheese.

Drain the cottage cheese thoroughly to remove excess moisture.

Blend the drained cottage cheese until smooth and creamy. Removing excess liquid is important because too much moisture can weigh down the airy batter.

3. Whip the egg whites.

Place the egg whites in a clean mixing bowl and add the cream of tartar.

Beat until the whites hold stiff peaks. When the beaters are lifted, the peaks should stand upright rather than immediately folding over.

This whipped mixture provides most of the structure and lift, so don't stop while the whites are still loose.

4. Prepare the yolk mixture.

In a separate bowl, whisk the egg yolks with the blended cottage cheese and cornstarch.

If using them, add the powdered sweetener, vanilla extract, and lemon zest. Mix until evenly combined.

Keep the Batter Airy

5. Fold the mixtures together.

Gently fold the yolk and cottage cheese mixture into the whipped egg whites.

Use slow, sweeping motions rather than vigorous stirring. Continue only until the mixtures are incorporated.

The goal is to preserve as much of the air in the egg whites as possible.

6. Add the blueberries.

Make sure the fresh blueberries are dry, then gently fold ½ cup into the batter.

Avoid crushing or aggressively stirring the berries, which can deflate the batter and create excessive purple streaking.

Shape and Bake

7. Portion the batter.

Scoop the mixture onto the parchment-lined baking sheet in approximately ¼-cup portions.

Leave some room between each portion.

8. Bake until golden.

Bake for 25–30 minutes, or until the cloud bread is lightly golden and set.

Avoid repeatedly opening the oven while it bakes. A sudden loss of heat can contribute to deflation.

Cool and Serve

9. Let the pieces rest.

Remove the baking sheet from the oven and allow the cloud bread to cool slightly before moving or serving it.

The pieces may initially feel quite soft, but they'll become firmer as they cool.

Serve warm or at room temperature.

10/21/2026

🫐 Blueberry Cream Cheese Bread 🍞
What You’ll Need
1 cup unsalted butter, softened
8 ounces plain cream cheese, softened
¾ cup granulated sugar
2 teaspoons vanilla extract
4 large eggs
2 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
2 cups fresh blueberries
1 tablespoon all-purpose flour, for tossing with the blueberries
Prepare the Loaf Pans
1. Heat the oven.
Preheat the oven to 350°F.

Grease two 9×5-inch loaf pans, making sure the bottoms and sides are well coated so the breads release more easily after baking.

Mix the Batter

2. Cream the butter, cream cheese, and sugar.

Place the softened butter, cream cheese, and granulated sugar in a large mixing bowl.

Beat them together until well combined and creamy. Starting with softened butter and cream cheese helps the mixture blend evenly without leaving large lumps.

3. Add the vanilla and eggs.

Mix in the vanilla extract.

Add the eggs and continue mixing until they're incorporated into the cream cheese mixture.

Scrape down the sides and bottom of the bowl as needed so everything combines evenly.

4. Add the dry ingredients.

Add the flour, baking powder, and salt gradually.

Mix just until the dry ingredients disappear into the batter.

The finished batter will be quite thick, which is expected for this recipe. Don't add milk or another liquid to thin it.

Add the Blueberries

5. Coat the berries with flour.

Place the fresh blueberries in a small bowl and gently toss them with 1 tablespoon flour.

The light flour coating helps reduce the chance of the berries sinking toward the bottoms of the loaves.

6. Fold them into the batter.

Switch to a spatula or wooden spoon and gently fold the blueberries into the thick batter.

Use as few strokes as necessary. Aggressive mixing can break the berries and turn more of the batter purple.

Divide and Bake

7. Fill both pans.

Divide the batter evenly between the two prepared 9×5-inch loaf pans.

Spread the thick batter toward the corners and smooth the tops.

8. Bake for about 50 minutes.

Place both pans in the preheated oven and bake for approximately 50 minutes.

Check the centers with a toothpick. The loaves are ready when the toothpick inserted into the center comes out clean.

If necessary, continue baking briefly until the centers are fully baked rather than relying exclusively on the 50-minute mark.

Cool and Slice

9. Let the loaves cool slightly.

Remove the pans from the oven and allow the breads to cool slightly before attempting to remove them.

This short resting period gives the tender loaves time to firm up.

10. Remove and serve.

Carefully remove the breads from their pans, then slice and serve once they're cool enough to cut cleanly.

Enjoy a slice as-is or warm it briefly before serving.

Storage

Once cooled, keep the bread in an airtight container or tightly sealed storage bag.

It can be kept at room temperature for up to 3 days or refrigerated in an airtight container for up to 7 days.

For longer storage, freeze the bread in a freezer-safe container for up to 3 months. Allow it to thaw before serving, or gently warm individual slices after thawing.

Notes

1. Don't thin the batter.
This batter is naturally quite thick. That texture is expected, so avoid adding extra liquid simply to make it easier to pour. Divide it between the pans and spread it into place instead.

2. Fold the blueberries in by hand.
After the main batter is mixed, use a spatula or wooden spoon for the floured blueberries. Gentle folding helps keep the berries intact and prevents excessive purple streaking throughout the bread.

10/21/2026

🫐 Blueberry Pancake Casserole 🥞
For the Pancake Casserole
2½ cups all-purpose flour, divided
2 tablespoons granulated sugar
½ teaspoon kosher salt
2 large eggs, lightly beaten
2 cups buttermilk
½ cup whole or 2% milk
4 tablespoons unsalted butter, melted and cooled
Finely grated zest of 1 medium lemon
1 tablespoon fresh lemon juice
Cooking spray
1 teaspoon baking powder
1 teaspoon baking soda
1½ cups fresh blueberries
For the Cinnamon Streusel
½ cup all-purpose flour
3 tablespoons packed brown sugar
3 tablespoons granulated sugar
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
4 tablespoons unsalted butter, cubed
Prepare the Pancake Batter
1. Start with the dry ingredients.

Add 2 cups of the flour, granulated sugar, and salt to a large mixing bowl. Whisk until evenly combined.

Keep the remaining ½ cup flour separate. It will be added later with the baking powder and baking soda.

2. Add the wet ingredients.

Pour in the lightly beaten eggs, buttermilk, milk, melted and cooled butter, lemon juice, and finely grated lemon zest.

Stir gently until the ingredients are just barely combined.

Don't try to make the batter perfectly smooth. Some lumps should remain, and excessive mixing can make the finished casserole less tender.

3. Refrigerate overnight or continue immediately.

Cover the bowl and refrigerate the batter overnight if preparing breakfast in advance.

If you want to bake the casserole right away, you can skip the overnight refrigeration and move directly to the next steps.

Get Ready to Bake

4. Heat the oven.

Arrange an oven rack in the middle position and preheat to 350°F.

Generously coat a 9×13-inch baking dish with cooking spray.

5. Add the leavening ingredients.

In a small bowl, whisk together the reserved ½ cup flour, baking powder, and baking soda.

Fold this mixture gently into the pancake batter until just incorporated.

Again, avoid overmixing.

6. Add the blueberries.

Pour the batter evenly into the prepared baking dish.

Scatter 1½ cups fresh blueberries evenly across the top.

Make the Cinnamon Streusel

7. Combine the dry streusel ingredients.

In a small bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and salt.

8. Work in the butter.

Add the cubed butter.

Using a fork or your fingertips, work the butter into the dry mixture until everything is thoroughly combined and a crumbly streusel forms.

9. Top the casserole.

Sprinkle the cinnamon streusel evenly over the blueberry-covered batter.

Try to distribute the crumbs across the whole surface so each serving gets some of the buttery topping.

Bake Until Golden

10. Bake for 45–50 minutes.

Place the casserole on the middle oven rack and bake until the surface is golden brown.

Look for three useful signs of doneness:

The top should be golden.

The casserole should begin pulling slightly away from the sides of the baking dish.

The top should spring back gently when lightly touched.

These visual cues are more useful than relying only on the clock.

11. Cool briefly before serving.

Remove the casserole from the oven and let it rest for approximately 5 minutes.

Slice into portions and serve warm.

Maple syrup can be served alongside if desired.

Make-Ahead Option

For an easier morning, prepare the main batter through the initial mixing step, cover it, and refrigerate it overnight.

The cinnamon streusel can also be prepared 1 day ahead and kept covered in the refrigerator.

When you're ready to bake, mix the reserved flour with the baking powder and baking soda, fold that mixture into the refrigerated batter, transfer everything to the prepared baking dish, then add the fresh blueberries and refrigerated streusel.

This separation is important: the baking powder, baking soda, and blueberries are added shortly before baking rather than sitting in the overnight batter.

Notes

1. Don't mix the batter until completely smooth.
A slightly lumpy pancake batter is intentional. Stir only until the ingredients come together, especially after adding the final flour and leavening mixture.

2. Keep the overnight components separate.
If making the casserole ahead, refrigerate the initial batter overnight but wait to add the reserved flour, baking powder, baking soda, and fresh blueberries until you're ready to bake. The streusel can be prepared separately up to one day ahead.

10/20/2026

🍪 Salted Butterscotch Cookies ✨
Gather Your Ingredients
1⅔ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon kosher salt
½ cup unsalted butter, softened but still cool to the touch
½ cup packed light brown sugar
¼ cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup butterscotch chips
Flaky finishing salt, for topping
Additional butterscotch chips, optional for finishing
Make the Cookie Dough
1. Prepare the oven and pans.
Preheat the oven to 350°F. Line two baking sheets with parchment paper.

Parchment helps the cookies bake evenly and limits excessive spreading.

2. Combine the dry ingredients.

In a small bowl, whisk together the flour, baking soda, and kosher salt. Set aside.

3. Cream the butter and sugars.

Place the softened butter, brown sugar, and granulated sugar in a large mixing bowl.

Using a hand mixer or a stand mixer fitted with the paddle attachment, beat for about 2 minutes, scraping down the bowl as necessary.

The butter should be soft enough to mix easily but should still feel cool. Butter that is extremely soft or beginning to melt can cause the cookies to spread too much.

4. Add the egg and vanilla.

Add the egg and vanilla extract.

Beat until combined, stopping to scrape down the bowl and beaters as needed so the mixture is evenly blended.

5. Add the dry ingredients.

Pour the flour mixture into the butter mixture.

Beat only until the flour is incorporated. Avoid continuing to mix once a cohesive dough has formed.

6. Fold in the butterscotch chips.

Add 1 cup butterscotch chips and stir them into the dough by hand until evenly distributed.

Shape and Bake

7. Portion the cookies.

Scoop the dough into 2-tablespoon portions and shape into balls.

Arrange them on the parchment-lined baking sheets, leaving a couple of inches between each cookie to allow for spreading.

8. Add the flaky salt.

Lightly sprinkle each dough ball with flaky finishing salt.

A little is enough—the salt should balance the sweet butterscotch rather than dominate it.

9. Bake for 9–11 minutes.

Bake until the edges are just beginning to turn light golden brown, while the centers still appear slightly underdone.

If your oven browns unevenly, rotate the baking sheets halfway through the baking time.

Don't wait for the centers to look completely firm. Freshly baked cookies should actually be too delicate to lift from the pan immediately.

Cool and Finish

10. Let the cookies set on the baking sheets.

Place the baking sheets on wire racks and allow the cookies to cool on the pans.

As they cool, the soft centers will finish setting and develop their chewy texture.

11. Add extra butterscotch chips.

While the cookies are still warm, gently press a few additional butterscotch chips into the tops, if desired.

Adding these after baking rather than before prevents the exposed chips from potentially burning in the oven.

Serve at room temperature or slightly warm.

Chocolate Butterscotch Variation

For a chocolate variation, replace ⅓ cup of the butterscotch chips with chocolate chips.

Keep the total amount of chips the same rather than adding another full portion of chocolate chips to the dough.

Storage and Freezing

Keep baked cookies tightly covered at room temperature for several days.

For longer storage, freeze the baked cookies for up to 3 months.

Unbaked cookie dough balls can be frozen, double wrapped, for up to 2 months. Thaw them overnight in the refrigerator before baking.

When baking the chilled dough, gently press each ball down slightly to encourage spreading and add approximately 1–2 minutes to the normal baking time.

10/20/2026

❤️ Red Velvet Cheesecake Cookies 🍪
For the Cheesecake Center
7 ounces block cream cheese, softened
3 tablespoons plus 1 teaspoon superfine sugar
1½ teaspoons vanilla extract
2 tablespoons cornstarch
1 tablespoon heavy cream
For the Red Velvet Cookie Dough
About 2⅞ cups all-purpose flour
¼ cup Dutch-process cocoa powder
2 tablespoons cornstarch
2 teaspoons baking powder
½ teaspoon salt
¾ cup plus 2 teaspoons unsalted butter, cold and cubed
7 tablespoons plus 1 teaspoon superfine sugar
¾ cup plus 1 tablespoon packed brown sugar
1 tablespoon vanilla extract
2 teaspoons liquid red food coloring
2 large eggs, room temperature, whisked
About 1¼ cups white chocolate chips, plus more for topping
Flaky sea salt, optional for finishing
Make the Cheesecake Filling
1. Smooth the cream cheese.

Place the softened block cream cheese in a mixing bowl and work it with a spatula until completely smooth.

Starting with properly softened cream cheese is important because the filling should be creamy rather than lumpy.

2. Finish the filling.

Stir in the superfine sugar and vanilla until smooth. Add the cornstarch and heavy cream and mix again until evenly combined.

3. Portion and freeze.

Line a tray with parchment paper. Divide the cheesecake mixture into 8 equal portions, using roughly 1 tablespoon for each.

Flatten each portion slightly into a small disc. Freeze for at least 1 hour, or prepare them ahead and keep frozen until needed.

Prepare the Red Velvet Dough

4. Combine the dry ingredients.

In a medium bowl, whisk together the flour, Dutch-process cocoa powder, cornstarch, baking powder, and salt. Set aside.

5. Beat the cold butter.

Place the cold cubed butter in the bowl of a stand mixer fitted with the paddle attachment.

Beat on medium speed for about 1 minute, until the butter begins breaking down and sticking to the sides of the bowl. An electric hand mixer can also be used.

The butter should remain cold rather than being softened beforehand.

6. Add the sugars and color.

Add the superfine sugar, brown sugar, vanilla extract, and liquid red food coloring.

Beat on medium-high speed for about 1 minute, until thoroughly combined.

7. Mix in the eggs.

Pour in the whisked eggs and mix on low speed until incorporated. At this stage, the dough will still be soft and sticky.

8. Add the dry mixture and chocolate.

Scrape down the bowl.

Add half of the dry ingredients along with the white chocolate chips. Mix on low until no obvious dry patches remain and the mixture becomes paste-like.

Add the remaining dry ingredients and mix just until a cohesive cookie dough forms.

Portion and Chill

9. Divide into 8 large cookies.

Using two spoons rather than warm hands, divide the dough into 8 equal portions.

Each portion should be approximately 5 ounces for the oversized NYC-style cookies.

Shape them into balls and arrange them on a parchment-lined tray.

10. Chill thoroughly.

Cover and refrigerate the dough balls for at least 2 hours.

An overnight chill is even better because the dough becomes firmer and easier to stuff while the flavors have more time to develop.

Stuff the Cookies

11. Create a cavity.

Work with one chilled dough ball at a time, leaving the others in the refrigerator.

Use your thumbs to make a deep cavity in the center without breaking through the bottom. Gradually widen it into a bowl shape large enough to hold one frozen cheesecake disc.

12. Add the cheesecake center.

Place one frozen cheesecake disc inside the cavity.

Pull the surrounding cookie dough over the filling and pinch it together until the cheesecake is completely enclosed.

Repeat with all 8 cookies.

13. Chill again.

Cover the stuffed cookies and refrigerate for another 1 hour. They can remain refrigerated for up to 24 hours before baking.

Bake

14. Preheat the oven and baking tray.

About 20 minutes before baking, preheat the oven to 355°F conventional or 320°F with the fan on.

Place a large baking tray inside the oven while it preheats.

The hot tray gives the bottoms immediate heat, helping them become crisp and limiting excessive spreading.

15. Bake the first batch.

Carefully remove the hot tray and line it with parchment paper.

Place 4 chilled stuffed cookies on the tray, leaving plenty of space between them.

Bake for 8 minutes.

16. Rotate and finish baking.

Turn the baking tray around and bake for another 8 minutes, for approximately 16 minutes total per batch.

The cookies will still be very soft when they first come out of the oven.

Repeat with the remaining cookies.

Finish and Cool

17. Shape while warm.

If desired, immediately use a large round cookie cutter or small offset spatula to gently reshape the soft cookies into neat circles.

Press a few additional white chocolate chips into the tops and add a small sprinkle of flaky sea salt if desired.

18. Cool completely on the baking tray.

Do not immediately transfer the cookies to a cooling rack.

Allow them to cool completely on the baking tray. The residual heat helps the thick centers finish setting while the bottoms develop their crisp texture.

10/19/2026

🥚🧀 Soft, cheesy, and perfectly golden—these Cottage Cheese Egg Bites make breakfast so easy! ✨😋

10/19/2026

🍫 Chocolate Peanut Butter Milkshake 🥜

What You’ll Need
- 1½ cups chocolate ice cream
- 2 tablespoons milk
- 1 tablespoon peanut butter
- Whipped cream, for topping
- Crushed Reese’s Pieces, for garnish
How to Make It
Build the Milkshake
1. Add the ice cream.

Scoop 1½ cups chocolate ice cream into a blender.

For a thick milkshake, use ice cream straight from the freezer rather than allowing it to become completely melted or very soft.

2. Pour in the milk.

Add 2 tablespoons milk.

This small amount helps the ingredients blend while keeping the milkshake thick and creamy.

3. Add the peanut butter.

Spoon in 1 tablespoon peanut butter.

Try to place it near the center of the blender rather than against the sides so it incorporates more easily.
Blend Until Creamy
4. Start blending.

Secure the blender lid and blend on medium speed.

Continue for approximately 2 minutes, or until the chocolate ice cream, milk, and peanut butter are thoroughly incorporated.

5. Check the consistency.

Stop once the mixture looks smooth, thick, and evenly blended.

If some peanut butter or ice cream remains against the sides of the blender, stop the machine, scrape it down, then blend briefly again.

Avoid adding extra milk unless necessary, since too much liquid will quickly turn a thick milkshake into a thinner drink.
Finish and Serve
6. Pour into a glass.

Immediately pour the blended milkshake into a serving glass.

Milkshakes soften quickly, so it's best to garnish and serve it right after blending.

7. Add whipped cream.

Top the milkshake generously with whipped cream.

8. Garnish with Reese’s Pieces.

Sprinkle crushed Reese’s Pieces over the whipped cream.

Serve immediately with a straw or long spoon.
Optional Dressed-Up Glass
For a more decorative presentation, melt a small amount of chocolate frosting and dip the rim of the serving glass into it.

Press crushed Reese’s Pieces around the chocolate-coated rim.

You can also drizzle chocolate syrup around the inside of the glass before pouring in the milkshake, then finish the top with whipped cream, additional chocolate syrup, and more crushed candy.

10/19/2026

🎃 Pumpkin Pie French Toast Roll Ups 🍞

Yield: 10 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

For the Roll Ups
10–12 slices sandwich bread
⅔ cup canned pumpkin puree
⅓ cup packed brown sugar
⅔ cup granulated sugar, divided
1 tablespoon pumpkin pie spice, or to taste
1 teaspoon vanilla extract
2 large eggs
3 tablespoons milk
½–1 teaspoon ground cinnamon, to taste
2 tablespoons butter, plus more if needed for cooking
Powdered sugar, optional
Make the Pumpkin Filling
1. Combine the pumpkin and sugars.
Place ⅔ cup pumpkin puree in a small bowl.

Add the brown sugar and a portion of the granulated sugar, reserving enough granulated sugar to make the cinnamon-sugar coating.

2. Add the fall flavors.

Stir in the pumpkin pie spice and vanilla.

Mix thoroughly until the sugar and spices are evenly incorporated and you have a thick, spreadable pumpkin filling.

Prepare the Cinnamon Sugar and Egg Mixture

3. Make the cinnamon coating.

In a shallow bowl, combine the remaining granulated sugar with ½–1 teaspoon cinnamon, adjusting the cinnamon according to how strongly spiced you want the coating.

Set aside for finishing the cooked roll-ups.

4. Prepare the French toast mixture.

In a separate shallow bowl, whisk together the 2 eggs and 3 tablespoons milk.

Continue whisking until the eggs are completely broken up and the mixture is uniform.

Shape the Roll Ups

5. Remove the crusts.

Cut the crust from each slice of sandwich bread.

Work carefully so you retain as much of the soft center as possible.

6. Flatten the bread.

Place each bread slice on a work surface and roll it flat with a rolling pin.

The bread should become thin and flexible enough to roll tightly around the filling without immediately opening.

7. Add the pumpkin filling.

Spread approximately 2–3 teaspoons of pumpkin mixture evenly over each flattened bread slice.

Avoid adding an excessive amount near the edges. Too much filling can squeeze out as the bread is rolled or cooked.

8. Roll tightly.

Starting at one edge, gently but firmly roll the bread around the pumpkin filling.

Position the finished roll with its seam underneath while you prepare the remaining slices.

Repeat until all of the bread and filling have been used.

Cook Until Golden

9. Heat the skillet.

Place a large skillet or frying pan over medium heat.

Melt approximately 1 tablespoon butter in the pan.

Allow the butter to coat the cooking surface, but don't let it burn before adding the bread.

10. Coat the first batch.

Working with only 3–4 rolls at a time, dip each roll into the egg-and-milk mixture.

Turn it briefly so the outside is coated.

Avoid leaving the bread soaking in the egg mixture for too long, since the flattened slices can become overly soft.

11. Start seam-side down.

Place the coated rolls into the hot skillet with the seam side facing down.

Starting on the seam helps seal the rolled bread as it cooks.

12. Brown the first side.

Cook until the underside develops an even golden-brown color.

Watch the heat carefully because the butter and bread can brown quickly.

13. Turn gradually.

Rotate each roll approximately one-quarter turn once the first side is browned.

Continue turning and cooking until every side is golden and cooked.

This gradual rotation gives the roll-ups an evenly toasted exterior instead of leaving one side pale.

14. Clean the pan between batches if necessary.

Transfer the finished batch to a plate.

Carefully wipe away dark crumbs or browned butter residue with a paper towel before beginning another batch.

Add more butter as needed.

Repeat the egg coating and cooking process until all of the roll-ups are finished.

Add the Cinnamon-Sugar Finish

15. Coat while warm.

While the French toast rolls are still warm, roll them through the prepared cinnamon-sugar mixture.

Turn each one until the outside has an even coating.

The residual warmth and butter help the cinnamon sugar adhere to the surface.

16. Serve warm.

Serve the Pumpkin Pie French Toast Roll Ups while they're still warm and the exterior is freshly cooked.

If you prefer a lighter finish, skip the cinnamon-sugar coating and dust the tops with powdered sugar instead.