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Jump To Recipe Jump To Video There I was, casually scanning the back of a Nilla Wafer box, when something caught my eye: a banana pudding recipe. Not the viral Magnolia-style one that’s all over social media, but the original. Nabisco's Nilla Wafers... Nothing beats the original... No heavy whipped cream, no pudding mix shortcuts, just a slow-cooked custard, layered with bananas and Nilla wafers, then topped with meringue and baked until golden. I had to try it, and I’m so glad I did. Right outta the oven... What I love about this version is how it tastes like something out of your grandma’s oven. The custard is rich and gently sweet, the bananas melt into the pudding, and the Nilla wafers soak up just enough to become cakey-soft. That pillowy meringue on top? A lightly toasted cloud that finishes it all with a flourish. This isn’t your trendy banana dessert. It’s humble, nostalgic, and absolutely satisfying. Banana pudding has been around since the late 1800s, originally appearing in Southern American cookbooks. But it was Nabisco's Nilla Wafers in the 1940s that really cemented the version we know and love today. Whether you serve it warm or chilled, there’s something deeply comforting about this old-school dessert. If you’ve never made it from scratch, this is your sign. You won’t regret it. Ingredients: (Serve 4) Granulated Sugar, 75g + 37g Unbleached All Purpose Flour, 30g Sea Salt, Pinch Egg Yolks, 2 Whole Milk, 360g Pure Vanilla Paste, 1 TSP Nilla Wafers, For Layering + Garnishing Bananas Sliced, 3 to 5 Egg Whites, 2 Equipment: Oven Baking Dish (I am using Staub's Oval 1.1L Baking Dish) Double Boiler Stand / Hand Mixer Directions: Make the Custard Set up a double boiler with a bowl over simmering water (make sure the water doesn’t touch the bottom of the bowl). Add 75g of sugar, flour, and salt. Whisk in the egg yolks, milk, and vanilla paste until smooth with no lumps. Cook while whisking constantly until the mixture thickens into a pudding-like custard. Remove from heat and set aside. Assemble the Layers In your baking dish, layer Nilla wafers at the bottom. Add sliced bananas on top, followed by some of the warm custard. Repeat the layering until the dish is full, finishing with a custard layer on top. Make the Meringue In a clean mixing bowl, whisk egg whites with a pinch of salt using a hand or stand mixer until soft peaks form. Gradually add 37g of sugar and continue whisking until glossy, stiff peaks form and the sugar has fully dissolved. Spoon the meringue over the top of the pudding and spread evenly to cover all edges. Bake and Finish Preheat oven to 175°C (350°F). Bake for 15–20 minutes, or until the meringue is lightly browned on top. Let it cool slightly before serving. Garnish with extra crushed Nilla wafers if desired. Enjoy warm, or chill in the fridge for a cold version. Perfect... Pillowy meringue, bananaey and vanillaey... Recipe Video:

Jump To Recipe Jump To Video Grilled pizza might evoke thoughts of outdoor barbecues, but my Slow Roasted Cherry Tomato Grilled Pizza brings all that grilled goodness indoors, using just a stovetop griddle. This dish stands out by combining the deep, sweet flavors of slow-roasted cherry tomatoes with the creamy, fresh burst of burrata, all atop a beautifully charred crust. Roasted cherry tomatoes bring bursts of sweetness to this creamy grilled pizza. The roasting process for the tomatoes enhances their natural sweetness, making them the perfect complement to the rich burrata. Every element of this pizza has been thought out to deliver a symphony of flavors, from the smoky undertones of the grilled dough to the vibrant, fresh finish of arugula. A closer look at the perfect balance of tangy cheese, juicy tomatoes, and fresh arugula. Preparing this pizza on your stovetop is a delightful process that transforms the kitchen into a pizzeria. You'll start by brushing your homemade dough with sesame oil and then grilling it to crispy perfection right on your griddle. This method not only gives the pizza that coveted crispy texture but also infuses it with a subtle smokiness that you’d typically expect from outdoor grilling. Once the dough is ready, spreading the burrata and watching it melt into a stretchy, luxurious layer of cheese is particularly satisfying. A vibrant grilled pizza that celebrates the freshness of summer produce. I’m excited for you to try making this grilled pizza. It’s my all-time favorite because of how the ingredients come together to create something truly special. Whether you’re cooking for a cozy night in or hosting a dinner, this recipe is sure to impress with its gourmet flair and homemade touch. So grab your griddle, gather your ingredients, and let’s make a pizza that’s as fun to cook as it is to eat! Ingredients: (Make 2 grilled pizzas) Slow Roasted Cherry Tomatoes: Cherry Tomatoes, 200g A Combination Of Red and Yellow High Quality Olive Oil, For Drizzling Sea Salt, Pinch Black Pepper, Pinch Pizza: Grilled Pizza Dough Homemade , 2 Dough Balls Sesame Oil, For Brushing Burrata, 125g Black Pepper, Pinch Arugula, A Handful Reduced Balsamic Vinegar, For Drizzling Extra Virgin Olive Oil, For Drizzling Equipment: Oven Griddle Directions: Please visit my " Grilled Pizza Dough " page for the recipe. Roast the Cherry Tomatoes. Preheat your oven to 100°C (210°F). Place cherry tomatoes in a baking dish. Drizzle with olive oil and season with salt and pepper. Mix gently to coat the tomatoes. Roast for 2 to 2.5 hours, or until the skins start to shrivel like raisins but remain plump and juicy. Check at the 1.5-hour mark to avoid over-drying. Remove from the oven and set aside until ready to use. Grill the Pizza Base. Roll out your pizza dough and poke it all over with a fork (this prevents puffing). Brush a griddle with sesame oil and heat over medium. Place the dough on the griddle and press it down gently to ensure full contact. Brush the top of the dough with more sesame oil. Grill until the bottom is lightly charred, then flip. Reduce the heat to medium-low. Assemble and Finish the Pizza. Tear the burrata and spread it over the hot dough. Season the cheese generously with black pepper. Cover the griddle with a lid to trap steam and melt the burrata. Once the cheese is melted and the bottom is nicely charred, uncover and remove from heat. Transfer the pizza to a serving plate. Top with fresh arugula and the roasted cherry tomatoes. Drizzle with reduced balsamic vinegar and a touch of extra virgin olive oil. Slice and serve immediately. Repeat for remaining dough if needed. Mama Mia... I could eat this every day... Recipe Video:

Jump To Recipe Jump To Video There’s a certain magic in recreating a dish from a memorable meal, especially when it transports you back to a special place. This Pear Grilled Pizza is inspired by a delightful brunch I had at a French restaurant, where I first tasted a similar flavor profile on a tarte flambée base. Sweet pears and creamy ricotta form the perfect base for this grilled pizza. Captivated by the blend of sweet pear, tangy fromage blanc, and bold gorgonzola, I decided to reimagine this dish using a homemade grilled pizza base, transforming it into a culinary adventure that's both familiar and refreshingly new. Sliced and ready to enjoy—every bite brings together pear, walnuts, and gorgonzola. In this recipe, the creamy mixture of crème fraîche and fromage blanc creates a luxurious foundation for the thinly sliced pears and rich gorgonzola, each ingredient adding its own unique note to the symphony of flavors. The process of grilling the pizza dough adds a delightful smokiness and a crisp texture that contrasts beautifully with the toppings. As the pizza comes off the griddle, it’s finished with fresh baby spinach and crunchy walnuts, introducing a wonderful balance of textures and a burst of freshness that elevates the whole experience.  A rustic grilled pizza topped with pears, walnuts, spinach, and gorgonzola for a balance of sweet and savory. I encourage you to try making this grilled pizza in your own kitchen. It’s a fantastic way to enjoy a gourmet meal without the need for a reservation, and the process of grilling your own pizza is as rewarding as it is delicious. Whether you’re looking to impress guests or simply treat yourself to a refined yet rustic meal, this pear and gorgonzola pizza promises to deliver satisfaction and a touch of culinary elegance. So why not bring a little piece of that French restaurant charm into your home with this delectable recipe? Ingredients: (Make 2 grilled pizzas) Crème Fraîche / Yogurt, 60g Fromage Blanc / Ricotta Homemade , 80g Garlic Finely Grated, 1 Clove Seal Salt, Pinch Black Pepper, Pinch Grilled Pizza Dough Homemade , 2 Dough Balls Sesame Oil, For Brushing Pear Cored Thinly Sliced, 1 Gorgonzola / Blue Cheese, A Few Crumbles Baby Spinach, A Handful Walnuts Corsely Chopped, A Handful Extra Virgin Olive Oil, For Drizzling Equipment: Griddle Directions: Please visit my " Grilled Pizza Dough " page for the recipe. In a mixing bowl, add crème fraîche, fromage blanc and garlic. Season with salt and pepper. Mix until well combined. Set aside in the fridge until ready to use. Once you have rolled out your pizza dough, brush the griddle with sesame oil with a pastry brush. *Remember to use a fork and gently poke all over. This is crucial as it will prevent the crust to puff up.* In a griddle over medium heat, gently place in the dough. Carefully and gently, use your hands to press down the dough to make sure the whole dough sits fully on the griddle. Brush the top with more sesame oil. Grill until lightly charred. Flip the dough. Immediately turn the heat down to medium-low. Top the pizza with the crème fraîche mixture, spreading it out evenly. Immediately cover the griddle to generate steam. As soon as the crème fraîche mixture melts and the bottom is lightly charred, remove the cover. Remove the pizza from the heat and transfer it onto a serving plate. Distribute pear, gorgonzola, spinach and walnuts evenly onto the pizza. Drizzle some extra virgin olive oil over the top. Repeat the steps for the remaining pizza. Slice and serve immediately. The perfect bite doesn't exist... Wait, it does... Recipe Video:

Jump To Recipe Jump To Video The "Garden Harmony Grilled Pizza" was born out of a fond memory of enjoying a uniquely delicious pizza at a popular chain, and a spark of inspiration to bring that experience into the world of grilled pizza. Freshly grilled Garden Harmony pizza with olives, tomato sauce, and a bed of arugula. This creation marries the smoky, charred texture of grilled dough with the vibrant freshness of garden greens, rich cheeses, and a robust tomato base. It's a culinary experiment that turned into a favorite, showing just how versatile pizza can be when you play with different cooking methods and flavors. Grilling the pizza dough adds a delightful twist to the traditional baking method, infusing each bite with a hint of smokiness and achieving that irresistible crispy texture. Sliced pizza ready to enjoy, bursting with Mediterranean flavors and greens. Once the cheeses melt and mingle with the tangy tomato sauce, the pizza is finished with a scattering of fresh arugula and alfalfa, turning each slice into a celebration of both flavor and texture. The drizzle of extra virgin olive oil just before serving adds a final, luxurious touch that brings all the components together. A hearty slice showing the perfect balance of tangy tomato, salty olives, and peppery arugula. I encourage you to try making this Garden Harmony Grilled Pizza in your kitchen. It’s a perfect choice for anyone looking to elevate their homemade pizza experience. Whether it’s a quiet evening at home or a gathering with friends, this pizza promises not only to satisfy hunger but also to spark conversations around the grill. So, gather your ingredients, fire up your griddle, and prepare to impress with a pizza that’s as enjoyable to make as it is to eat. Ingredients: (Make 2 grilled pizzas) Grilled Pizza Dough Homemade , 2 Dough Balls Sesame Oil, For Brushing Tomato Sauce Homemade , For Spreading Low-Moisture Mozzarella, For Grating Parmigiano Reggiano, For Grating Olives Halved, A Handful Arugula, A Handful Alfalfa, A Handful Extra Virgin Olive Oil, For Drizzling Equipment: Griddle Directions: Please visit my " Grilled Pizza Dough " page for the recipe. Please visit my " How To Make Tomato Sauce " page for the recipe. Once you have rolled out your pizza dough, brush the griddle with sesame oil with a pastry brush. *Remember to use a fork and gently poke all over. This is crucial as it will prevent the crust to puff up.* In a griddle over medium heat, gently place in the dough. Carefully and gently, use your hands to press down the dough to make sure the whole dough sits fully on the griddle. Brush the top with more sesame oil. Grill until lightly charred. Flip the dough. Immediately turn the heat down to medium-low. Top the pizza with the tomato sauce, spreading it out evenly. Grate some mozzarella and parmigiano over the top. Distribute the olives evenly across the pizza. Immediately cover the griddle to generate steam in order for the cheese to melt. As soon as the cheese melts and the bottom is lightly charred, remove the cover. Remove the pizza from the heat and transfer it onto a serving plate. Distribute arugula and alfalfa evenly onto the pizza. Drizzle some extra virgin olive oil over the top. Repeat the steps for the remaining pizza. Slice and serve immediately. Inspiration from Yellow Cab's Dear Darla... Recipe Video:

Jump To Recipe Jump To Video I must admit, creating this Garlic Honey Bliss Pizza was a bit of an experiment that turned into something truly special. The combination of flavors is both simple and yummilicious, and it’s a great way to showcase the fermented garlic and honey. Trust me, if you’re a fan of bold, savory, and slightly sweet flavors, this pizza is a must-try! Crispy golden fried pizza topped with garlic, honey, and fresh greens. One of the best parts about this recipe is its simplicity. You don’t need a lot of fancy ingredients or complicated steps. The garlic sauce comes together quickly, and the rest is just about grilling the pizza dough and layering the ingredients. The result is a beautifully charred crust topped with melted cheese, aromatic garlic, and a hint of sweetness from the honey. It’s a flavor explosion that’s sure to impress your taste buds. Sliced and ready to enjoy—garlic honey pizza with a touch of arugula. I encourage you to give this a try. Sometimes the best recipes come from trusting your instincts and experimenting a bit. This Garlic Honey Bliss Pizza is a testament to that. It’s a perfect dish for a casual dinner, a gathering with friends, or even a special treat for yourself. So roll up your sleeves, fire up that griddle, and enjoy the delicious journey of making this unique pizza! Ingredients: (Make 2 grilled pizzas) Garlic Sauce: Unsalted Butter, 100g + 20g Shallots Finely Minced, 3 Garlic Finely Minced, 5 Cloves Dried Thyme, Pinch Sea Salt, Pinch Black Pepper, Pinch White Wine, A Splash Grilled Pizza: Gr illed Pi zza Dough Homemade , 2 Dough Balls Sesame Oil, For Brushing Fermented Garlic in Honey Homemade , For Grating Provolone, For Grating Pecorino, For Grating Arugula, A Handful Alfalfa, A Handful Extra Virgin Olive Oil, For Drizzling Equipment: Griddle Cast Iron Skillet / Pan Directions: Please visit my " Grilled Pizza Dough " page for the recipe. Please visit my " How To Ferment Garlic In Honey " page for the recipe. Make the Garlic Sauce Butter. In a skillet over medium heat, melt 100g of butter. Add in chopped shallots and garlic. Sauté until soft and fragrant. Season with thyme, salt, and pepper. Add a splash of white wine and cook until the alcohol evaporates. Pour this mixture over 20g of cold butter in a large bowl. Stir until fully melted and combined. The sauce should coat the back of a spoon. Chill in the fridge until it solidifies. Grill the Pizza. Roll out your pizza dough. Brush a griddle with sesame oil. Use a fork to gently poke holes all over the dough to prevent puffing. Place the dough onto the griddle over medium heat. Press down gently to ensure even contact. Brush the top with sesame oil. Grill until the bottom is lightly charred. Flip the dough and immediately reduce the heat to medium-low. Assemble and Cook. Spread the chilled garlic butter evenly over the hot dough—it will melt as it hits the surface. Grate some fermented garlic on top. Drizzle with fermented garlic honey. Grate provolone and pecorino cheese over everything. Cover the griddle with a lid to melt the cheese and trap steam. Once the cheese is melted and the bottom is charred, remove from heat. Finish and Serve. Transfer the pizza to a serving plate. Top with fresh arugula and alfalfa sprouts. Drizzle with extra virgin olive oil. Slice and serve immediately. Repeat for any remaining dough. You seriously have to give this a try... Garlicky sweet aromatic funky... Recipe Video:

Jump To Recipe Jump To Video Galettes are the rustic cousins of pies; no special pans, no lattices, no fuss. Just a freeform crust folded around fruit and baked until golden and bubbly. This version uses my homemade pie dough and a super simple filling of fresh blueberries, sugar, lemon zest, and cornstarch. The result is a dessert that’s crisp on the outside, soft and jammy on the inside, and just the right amount of tart and sweet. The word "galette" comes from French, originally referring to flat, round cakes made with unleavened dough. Over time, it became a catch-all term for anything from savory buckwheat crêpes (galette bretonne) to these rustic fruit tarts. What I love about them is how forgiving they are. You don’t need perfect dough or precise folds, it's meant to look a bit messy. That’s part of its charm. It’s also a great way to show off seasonal fruit, and it works beautifully with other berries, stone fruits, or even apples in the cooler months. If you’re intimidated by pies or just don’t want to deal with the hassle of crimping and blind baking, give this galette a shot. It’s great served warm with a scoop of vanilla ice cream (or just as is with a cup of coffee). And honestly? It’s one of those desserts that looks like you spent way more effort than you actually did. Ingredients: (Serve 4) Demerara Sugar, 50g + More For Dusting Fresh Lemon Zest, 1/2 Lemon Fresh Blueberries, 250g Cornstarch 15g Sea Salt, Pinch Fresh Lemon Juice, 1 TSP Pie Dough Homemade , 1/2 Recipe Egg Wash, 1 Egg Equipment: Oven Directions: Please visit my " How To Make Pie Dough " page for the recipe. Prep the Filling Rub the sugar with lemon zest using your fingers. This helps release the lemon’s natural oils and boosts the flavor. Toss the blueberries in this sugar mixture. Add cornstarch, salt, and lemon juice. Mix gently until the blueberries are well coated. Set aside while you prep the crust. Roll the Dough Lightly flour your surface and roll out the pie dough to about 1/8-inch thick. Don’t stress about making a perfect circle; rough edges are part of the charm. Transfer the rolled dough onto a piece of parchment paper for easy handling. Assemble the Galette Spoon the blueberry mixture into the center of the dough, leaving about a 2-inch border all around. Gently fold the edges of the dough over the filling, pleating as you go. You should end up with a rough hexagon or circle. Brush the folded crust with egg wash. Sprinkle with extra sugar for a little sparkle and crunch. Freeze the galette for about 15 minutes while you preheat the oven. Bake Preheat the oven to 220°C (425°F). Bake the galette for 30 minutes. Reduce the oven to 180°C (350°F) and continue baking for another 30 minutes, or until the crust is deep golden and crisp. Serve Let the galette cool slightly. Serve warm or at room temperature. A scoop of vanilla ice cream is optional, but highly recommended. I don't think 1 slice is enough for me... Crispy, flaky, crunchy and blueberrilicious... Recipe Video:

Jump To Recipe Jump To Video Chicken pot pie is one of those dishes that instantly warms both belly and soul. Rooted in centuries of comfort food tradition, it traces back to medieval meat pies in England and evolved through American kitchens into the creamy, veggie-packed version many of us grew up with. Allowing the fillings to cool down completely is crucial... Today’s pot pie is more than just leftover stew wrapped in pastry; it’s a beloved symbol of home cooking, often appearing during colder months when we crave something hearty and satisfying. Allow the pie to cool down slightly after baking to prevent this... My version keeps things rustic with a creamy chicken and veggie filling, cooked down in a cast iron skillet and sealed under a golden pie crust. But if you're feeling a little fancy (or portion-conscious), individual ramekins work beautifully too. You don’t even need to line the bottom, just spoon in the filling and drape the pastry on top. Either way, the result is a flaky, golden shell hiding a molten, savory interior that smells like a warm hug straight from the oven. Whether you grew up with frozen versions or this is your first attempt at pie-making, I hope this encourages you to make it from scratch. It’s not difficult, just some good ingredients, a little time, and your oven cranked to 220°C (425°F). The best part? That moment you break through the crust with your fork and steam escapes like a promise. Trust me, it’s worth the wait. Ingredients: (Make 1 ten inch pie) Chicken Stock Homemade , 500g Chicken Thigh Boneless Skinless, 4 Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP Yellow Onion Finely Sliced, 1 Carrots Finely Diced, 2 Leeks Thinly Sliced, 1 Garlic Finely Minced, 3 Cloves Unsalted Butter, 70g Unbleached All Purpose Flour, 40g Dried Thyme, 1/2 TSP Dried Tarragon, 1/2 TSP Frozen Peas, 125g Heavy Whipping Cream, 120g Pie Dough Homemade , 1 Recipe Egg Lightly Beaten, 1 Equipment: Cast Iron Skillet Oven Directions: Please visit my " How To Make Chicken Stock " page for the recipe. Please visit my " How To Make Pie Dough " page for the recipe. Make Your Chicken Stock Use your homemade stock recipe. Feel free to toss in extra vegetable scraps for flavor. Bring to a boil, simmer for 8 to 10 minutes, then cover and steep another 8 to 10 minutes. Strain and discard the solids. Set the stock aside. Cook the Chicken Season the chicken thighs with salt, pepper, and mushroom powder. Rub to coat well. In a skillet over medium-high heat, heat up the oil. Sear the chicken until both sides are browned. The chicken doesn’t need to be fully cooked yet, just about ¾ done. Remove from heat and let rest. Once cool, coarsely dice. Prepare the Filling In the same skillet, reduce the heat to medium and add sliced onions. Season with a pinch of salt and pepper. Sauté until translucent. Deglaze with a splash of chicken stock and continue cooking until lightly caramelized. Add diced carrots, then stir in leeks and garlic. Cook until aromatic. Add butter and let it melt completely. Stir in the flour and mix until you don’t see any dry patches. Slowly pour in the rest of the chicken stock while stirring continuously. Add dried thyme and tarragon. Stir to combine. Pour in the cream and frozen peas. Mix well. Add the diced chicken along with any juices and stir everything together. Simmer gently until the mixture thickens to a creamy consistency. Taste and adjust seasoning as needed. Set aside to cool completely. Assemble the Pot Pie Preheat oven to 220°C / 425°F . Roll out half of your homemade pie dough to fit the base and sides of your skillet. Lightly grease the skillet with butter and line it with the dough. Don’t worry about perfection. Press gently to adhere. Trim off excess. Prick the bottom with a fork and freeze for 15 minutes. Spoon in the cooled filling. Roll out the second half of the dough and cover the filling. Crimp the edges to seal and cut a few slits on top for steam to escape. Freeze again for 15 to 30 minutes. Brush the top crust with egg wash. Bake the Pie Bake at 220°C / 425°F  for 30 minutes. Reduce oven to 180°C / 350°F  and continue baking another 30 minutes or until the crust is deeply golden and crisp. Let the pie rest for at least 20 to 30 minutes  before slicing so the filling can set. (I always struggle with this step, but trust me, patience pays off.) Optional: Use Ramekins You can skip the bottom crust for this version. Just fill greased ramekins with the cooled filling, top with pie dough, crimp, and bake the same way. Individual servings feel extra special, especially for guests or kids. The crust is flaky and crispy... Mama Mia... Recipe Video:

Jump To Recipe Jump To Video I recently got a request over on TikTok: someone asked if I could make a chicken pie entirely from scratch. Naturally, I said yes. And while the filling is important, let’s be real, what really makes or breaks a pie is the crust. So before jumping into the full chicken pie recipe, I thought I’d dedicate a post just to the dough. This one’s close to my heart because it’s a simple, reliable base that works for both sweet and savory pies. Now, I know lard might sound a bit off-putting to some. But trust me when I say it’s a game-changer. Lard gives the crust that signature flaky texture you just can’t get with butter alone. If you’re not into it, sure, you can swap in vegetable shortening, but honestly, you’ll be missing out on flavor. Butter brings richness, but lard is the flake-maker. When combined, they create a crust that holds its shape beautifully while still melting in your mouth. It’s the best of both worlds. Historically, pie dough has been around for centuries; some say it dates back to ancient Egypt and Greece, though the crusts back then were more for sealing in meats than for eating. It wasn’t until European bakers refined the technique that we got the kind of buttery, flaky crusts we love today. And this version? It’s one of those classic formulas that never fails. Whether you’re baking a fruit galette or a hearty meat pie, this dough is your canvas. So give it a shot, and don’t be afraid to get your hands a little floury. Ingredients: (1 Recipe) Unbleached All Purpose Flour, 375g Sea Salt, 9g Granulated Sugar, 25g Lard, 113g Unsalted Butter Coarsely Diced, 227g Iced Water, 120g Apple Cider Vinegar, 5g Equipment: Food Processor Directions: Prep the dry ingredients In a large mixing bowl, combine the flour, salt, and sugar. Stir everything together until well distributed. Cut in the fats Add the lard and butter to the bowl. Use your fingers, a pastry cutter, or a food processor to work the fat into the flour. Pulse (if using a food processor) or mix by hand until the texture resembles damp sand. You should still see bits of butter—this helps make the crust flaky. There should still be visible bits of butter scattered throughout the dough. Bring the dough together Add the iced water and vinegar. Gently mix just until the dough starts forming. Avoid overworking—stop once it comes together. If it feels too wet, chill it for 30 minutes before handling again. Chill and store Divide the dough into 2 equal portions. Wrap each piece tightly with cling film and chill overnight. Use the dough within 2–3 days or freeze for up to a month. Chicken Pot Pie... Blueberry Galette... Recipe Video:

Jump To Recipe Jump To Video Every now and then, you stumble upon a recipe that sparks an idea, and this one hit me right in the sweet spot. I saw Luke from Outdoor Boys make what he called “Chocolate Brioche French Toast with Gogurt” (a playful mix-up for yogurt), and it got my wheels turning. While his version used chocolate brioche and a classic skillet toast, I couldn’t help but add my own spin—one that pays homage to Jacques Pépin’s clever trick of using melted ice cream as the custard for French toast. Instead of cracking eggs and mixing cream, I thought, “Why not just soak the bread in melted chocolate ice cream?” It simplifies everything and gives the French toast this rich, deep cocoa flavor with hardly any effort. The brioche soaks up just the right amount, toasts beautifully in butter, and when topped with a cool dollop of yogurt and a hit of fresh lime zest, it’s magic. It’s indulgent, but not cloying—the yogurt and citrus keep things bright and balanced. French toast, or pain perdu ("lost bread"), has always been a way to give new life to leftover bread. But this version is anything but humble. It’s comfort food with a twist, and whether you're making it as a fun weekend treat or a cheeky dessert-breakfast hybrid, I hope you’ll give it a go. It’s simple, satisfying, and honestly, just a whole lot of fun to make and eat. Ingredients: (Serve 1) High Quality Chocolate Ice Cream, 2 Heaping Scoops Brioche Bread Homemade , 3 Slices Unsalted Butter, 2 TBSP Demerara Sugar, Pinch Greek Yogurt, 1 TBSP Fresh Lime Zest, 1 Lime Equipment: Cast Iron Skillet / Pan Directions: Please visit my " Handmade Brioche Bread " page for the easy flatbread recipe. Melt the Ice Cream Scoop the chocolate ice cream into a shallow bowl. Let it sit out at room temperature until completely melted. Soak the Brioche Dip the brioche slices into the melted ice cream, coating both sides thoroughly. Let the slices sit for a moment so the bread absorbs the chocolatey custard. Toast the Brioche Heat a cast iron skillet (or any pan) over low heat and add butter. Once the butter melts and begins to bubble, gently place the soaked brioche into the pan. Toast until both sides are golden brown with slightly crisp edges. Plate and Finish Spoon any leftover melted ice cream onto your serving plate. Stack the warm French toast on top. Sprinkle a pinch of demerara sugar for texture and sweetness. Top with Greek yogurt and finish with a fine grating of fresh lime zest. Serve immediately while still warm. Perfect combination... Dessert for breakfast... Recipe Video:

Jump To Recipe Jump To Video Making brioche by hand is a true labor of love. It’s sticky, messy, and exhausting, but incredibly rewarding. This version is the Nantaise-style brioche, where the dough is shaped into small balls and packed into a loaf pan. As it bakes, the dough balls rise and merge into one golden, fluffy loaf. Just outta the oven... It’s softer and more pillowy than the classic braided brioche, and great for everything from toast and sandwiches to decadent French toast (like that Scrambled French Toast I just made). Brioche itself dates back to at least the 15th century in France and has long been considered a rich man’s bread due to its generous use of butter and eggs. The Nantaise style is named after Nantes, a city in western France, and is known for this pull-apart loaf shape. While a stand mixer helps, I wanted to see what would happen if I committed to the full 30-minute hand kneading process, and I’m honestly proud to say it works. The windowpane test passed beautifully. If you've never made enriched dough by hand, this is a great starting point. It teaches you patience, texture awareness, and how to read the dough. It's not a "quick bread" by any means, but once you pull it out of the oven—golden, shiny, and buttery, you’ll understand why brioche is such a classic. And trust me, that first warm slice with a bit of melted butter is unforgettable. Give it a go, even just once. Your hands (and your arms) will remember it. Ingredients: (Make 2 loaves) Whole Milk, 46g Active Instant Dry Yeast, 6g Granulated Sugar, 32g Unbleached Bread Flour, 271g Sea Salt, 7g Beaten Eggs, 136g Unsalted Butter Diced Softened, 122g + More For Greasing Egg Wash, For Brushing Equipment: Oven Pullman Bread Pan (196 x 106 x 110 mm) X 2 Directions: Activate the Yeast Warm the milk just slightly—it should feel lukewarm to the touch. Stir in the yeast and sugar until dissolved. Cover and let it sit for 15 minutes or until foamy. Make the Dough In a large mixing bowl, combine the flour and salt. Pour in the yeast mixture and beaten eggs. Mix with your hands or a sturdy spatula until the dough just comes together. Begin kneading inside the bowl until all the dry bits are incorporated. Knead by Hand Transfer the dough to a floured surface. Knead for a full 30 minutes—it should become elastic and smooth. Add the softened butter in small portions, kneading until fully absorbed after each addition. The dough should pass the windowpane test: stretch a small piece gently—it should not tear and should be almost translucent. Rest and Chill Shape the dough into a ball. Place in a greased bowl, cover, and let rest for 1 hour at room temp. Stretch and fold the dough for about 5 minutes, reshape, then cover and refrigerate overnight. Shape and Proof The next day, divide the dough into 12 equal pieces and roll each into a tight ball. Place 6 balls in each greased loaf pan. Brush with egg wash, then cover and let rise for 2.5 to 3 hours, until the dough balls touch and puff up nicely. Bake Preheat oven to 180°C (350°F). Brush again with egg wash before baking. Bake for 20–25 minutes, or until the tops are deeply golden brown. Finish Immediately brush the tops with melted butter once out of the oven. Carefully remove from the pans and let cool completely before slicing. Beautiful isn't it? So good that you can even eat this on its own... Recipe Video: