Ooey-Gooey Chocolate? Check! Crunchy, Sweet, sticky Honeycomb? Check! Nutty, earthy, buttery brown butter? Check! brown Butter, honeycomb, chocolate chip COOKIES Active Time: 30 minutes Start to Eat: 3.5 Hours (Including Chill Time) Makes: 12 Cookies INTRODUCTION Ooey-Gooey Chocolate? Check! Crunchy, Sweet, sticky Honeycomb? Check! Nutty, earthy, buttery brown butter? Check! This cookie recipe might be my favorite to date. It's seriously amazing. It has the perfect texture with the perfect flavor combos! Plus, it's really easy to make, even the homemade honeycomb is easy! Or you can buy it or sub it for some toffee! HONEY, I'M COMB INGREDIENTS 1/2 cup unsalted butter, room temperature 1/4 cup salted butter, room temperature 1 cup light brown sugar, packed 1/4 cup granulated sugar 1 egg, room temperature 1 egg yolk, room temperature 1 tablespoon vanilla 1 teaspoon salt 1 1/4 cup all-purpose flour 1/2 cup bread flour 1/2 teaspoon baking soda 8 ounces bittersweet chocolate chips, roughly chopped 1/3 cup honeycomb, roughly chopped ( I used One Tin Bakes Easy recipe - it's also on @theboywhobakes Instagram) INSTRUCTIONS First, let's brown that butter! In a saucepan, heat both kinds of butter over medium heat, stirring consistenly until the butter begins to foam and you start to see little brown specks. Heat for another minute then take butter off the heat and allow to cool to room temperature. In your stand mixer with paddle attachment or in a large mixing bowl with hand mixer, combine the cooled brown butter, brown sugar, and granulated sugar until combined. Next, add the egg, egg yolk, and vanilla and mix well. In a separate bowl, mix the flour, baking soda, and salt together. Then add the flour mixture to the butter mixer and fold it in gently until almost combined. Then, fold in the chocolate and honeycomb pieces. Next, scoop your cookies into 12 even balls. I usually top them with some extra honeycomb if you have some leftover! Place them on a 1/4 baking sheet and cover them tightly with plastic. Chill in the fridge for at least 3 hours. I usually chill them overnight. When you are ready to bake the cookies, preheat the oven to 350° and line your cookie sheet(s) with parchment paper. Place your chilled cookie dough balls onto the baking sheet (I usually do 6 at a time, leaving plenty of room between them). Bake for 12 minutes or until the edges are golden brown, but the center is still gooey. Leave on the baking tray to cool for about 10 minutes before transferring to a cooling rack. You want these to cool almost completely before eating*. * You want these to cool almost completely before eating so that the honeycomb gets nice and hard and crispy again. If you don't wait long enough, the honeycomb will just be too melty and you'll miss out on that amazing texture. Another tip is to use a large round cookie cutter right when they get out of the oven to re-shape them into circles, this also helps keep them nice and puffy, instead of flattening out at all. BON APPETIT! BACK TO SWEETS

Shortbread was a cookie I grew into. When you're a kid, you tend to want cookies that are ooey, gooey, and full of chocolate...but the older I get the more I crave light, crispy, melt-in-your-mouth shortbread. What's even better? Light and crumbly shortbread cookies with rainbow sprinkles. These are fun, easy, and delightful with a cup of coffee or tea. CONFETTI SHORTBREAD COOKIES Active Time: 25 Minutes Start to Eat: 1 hour 45 minutes (Including Chill Time) Makes: 25 - 30 Cookies INTRODUCTION Shortbread was a cookie I grew into. When you're a kid, you tend to want cookies that are ooey, gooey, and full of chocolate...but the older I get the more I crave light, crispy, melt-in-your-mouth shortbread. What's even better? Light and crumbly shortbread cookies with rainbow sprinkles. These are fun, easy, and delightful with a cup of coffee or tea. Side note, if there is ever another egg shortage (crazy pandemic times)...these are eggless! WHATEVER SPRINKLES YOUR COOKIE INGREDIENTS Cookies: 3 ½ cups all-purpose flour, spooned and leveled ½ teaspoon salt 1 ½ cups (3 sticks) of unsalted butter, room temperature 1 cup minus 2 tablespoons sugar 1 teaspoon vanilla extract 1 cup rainbow sprinkles (or desired amount) Drizzle (Optional): 8 ounces white chocolate chips 1 tablespoon coconut oil (or butter) INSTRUCTIONS In a medium bowl, sift together the flour and salt, set aside. With an electric mixer or stand mixer with the paddle attachment, in a large bowl, mix together the butter and sugar until light and fluffy. Add the vanilla. Add the flour mixture at low speed. Before flour is entirely incorporated, add sprinkles. Once the dough starts to come together, dump it onto a lightly floured surface and shape it into 1 or 2 flat circles (roughly 1.5-2 inches thick. Wrap in plastic and chill for at least an hour. Preheat the oven to 350°F. Prep baking sheets with parchment paper or a silicone mat. Roll the dough out ½ inch thick. Using roughly a 2 ½ inch round cutter, cut out circles. Place circles on the prepared baking sheets 1 inch apart (they will not spread). If desired, use the ends of toothpicks for button indent design. Bake cookies for 18-22 minutes or until the edges just start to get golden brown. Allow to cool to room temperature. While cookies cool, place white chocolate and coconut oil in a microwave-safe bowl, heat in increments of 30 seconds, mixing between each turn, until completely melted and smooth. Using a spoon or whisk, sprinkle the glaze on the cookies. Allow the chocolate to harden then devour! BON APPETIT! BACK TO SWEETS

These pork meatballs are so versatile. You can eat them as an appetizer with some dip, in coconut curry for a delicious soupy meal, over a bed of rice with sauteed veggies, and so many more options. These are moist and flavored with bold Asian flavors. Asian Pork Meatballs Active Time: 20 Minutes Start to Eat: 30 Minutes Makes: 35 Meatballs INTRODUCTION These pork meatballs are so versatile. You can eat them as an appetizer with some dip, in coconut curry for a delicious soup-y meal, over a bed of rice with sauteed veggies, and so many more options. These are moist, salty, savory and flavored with bold asian flavors. This makes a lot! Should you cut this recipe in half? That's up to you, but they freeze well and you will be happy you made the full amount when you want a quick meal. ALSO, you can use this same recipe (minus the breadcrumbs and eggs) for pork wontons! Grab life by the meatballs INGREDIENTS 4 lbs ground pork or shoulder/butt roast 1 large leek, chopped ¼ cup soy sauce 2 tablespoons sesame oil 1 tablespoon chili oil 1 heaping tablespoon fresh grated ginger 6 large garlic cloves, minced 1 teaspoon fish sauce 2 tablespoons rice vinegar 2 tablespoons black vinegar 2 tablespoons olive oil ½ tablespoon red pepper flakes 2 tablespoons sesame seeds. (optional: plus more for topping) 1 tablespoon salt 1 tablespoon pepper ¾ cup breadcrumbs 2 eggs INSTRUCTIONS Preheat the oven to 400°F. You can either use ground pork or grind your own. I would 100% recommend grinding your own, it makes the meatballs that much softer, but not problem if you can't! Mix all ingredients minus the eggs and breadcrumbs together in a bowl until combined. Add breadcrumbs and eggs, mix thoroughly. Scoop out golf ball-sized balls and place them on a baking sheet. Sprinkle with sesame seeds (optional). Bake for 15 minutes or until they are browned on the tops and around the bottom. Let cool slightly on the baking sheet, BON APPETIT! BON APPETIT! BACK TO SALTY