Classic Vanilla Ice Cream

Classic Vanilla Ice Cream

von | Juli 2, 2026 | CREAMY, DAIRY, DESSERT & SWEETS, EGGS, ICE CREAM, MILK & CREAM, OVER 120 MINUTES, SUMMER, SWEET, VEGETARIAN

Classic Vanilla Ice Cream

Classic Vanilla Ice Cream

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July 2, 2026 by Kimberly

By the first spoonful at the latest, you understand why homemade vanilla ice cream just feels different. It is not simply cold and sweet, but melts slowly on your tongue, turning soft, creamy, and almost a little nostalgic. Suddenly, your mind is somewhere between a warm summer day, a bowl of ice cream on the balcony, and that little evening moment when you only meant to have one scoop and then somehow find yourself going back to the freezer.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

9 hrs

SERVES

6 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Some things sound so simple at first that you almost underestimate them. Vanilla ice cream, for example. At first glance, it is the classic, the safe choice, the flavor that is somehow always there. But when vanilla ice cream is made really well, it suddenly is not plain at all. It is creamy, rounded, soft, aromatic, and exactly the kind of ice cream that makes you think after the first spoonful: Oh, this is what it is supposed to taste like.

For me, homemade vanilla ice cream felt like the perfect way to start our little ice cream month. If you are going to begin with ice cream love, you might as well begin with the foundation. With the recipe that shows whether an ice cream is truly good. No hiding behind toppings, sauces, or wild flavor combinations. Just milk, cream, egg yolks, sugar, and vanilla. But done properly.

And that is exactly why two vanilla pods go into this base. Not because we want to be dramatic — although, maybe a little — but because real vanilla simply makes all the difference. Those tiny black specks do not just look beautiful; they give the ice cream that warm, deep flavor that store-bought vanilla ice cream so often misses.

To be honest, I had a little respect for making ice cream with egg yolks myself, but in the end, it is much more doable than you might think. You take a little time in the morning to prepare the base, let it chill peacefully in the fridge, and then pour it into the ice cream maker in the evening. And then that moment happens: the machine is running, the mixture becomes lighter, thicker, creamier — and at some point, the ice cream looks like the softest vanilla ice cream in the world. Straight from the machine, it is basically like soft serve, which for me personally is already a very strong argument for going in immediately with a spoon.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Classic Vanilla Ice Cream
Classic Vanilla Ice Cream

LET’S MAKE A PIECE OF HAPPINESS

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Classic Vanilla Ice Cream

Classic Vanilla Ice Cream

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  • Author: Kimberly
  • Total Time: 8 hrs + 60 min
  • Yield: 6 portions 1x
Print Recipe

Description

By the first spoonful at the latest, you understand why homemade vanilla ice cream just feels different. It is not simply cold and sweet, but melts slowly on your tongue, turning soft, creamy, and almost a little nostalgic. Suddenly, your mind is somewhere between a warm summer day, a bowl of ice cream on the balcony, and that little evening moment when you only meant to have one scoop and then somehow find yourself going back to the freezer.

GOOD TO HAVE ON HAND

Ingredients

Units Scale
  • 500 grams heavy whipping cream
  • 500 milliliters full-fat cow milk
  • 190 grams white sugar
  • 5 egg yolks
  • 2 vanilla beans
  • pinch of salt

Instructions

  1. In the morning: Add the milk, cream, scraped vanilla seeds, vanilla pods, salt, and half of the sugar to a saucepan and heat slowly. The mixture should become hot, but not boil. Remove the saucepan from the heat and set aside.
  2. In the meantime, whisk the egg yolks with the remaining sugar until well combined.
  3. Slowly pour the warm milk and cream mixture into the egg yolks while whisking constantly to prevent the eggs from curdling. Then pour everything back into the saucepan.
  4. Heat the mixture over low to medium heat, stirring constantly, until it reaches 84°C and slightly thickens.
  5. Pour the ice cream base through a fine sieve. Add the vanilla pods back in so they can continue to infuse the mixture while it chills.
  6. Place the mixture directly in the fridge.
  7. In the evening: Remove the vanilla pods from the well-chilled ice cream base.
  8. Pour the mixture directly into the ice cream maker and churn until creamy.
  9. Serve the finished ice cream immediately or transfer it to a suitable container and freeze for another 4 hours until firm.
  • Prep Time: 60 min
  • Passive Time: 8 hrs

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Mini Turkish Lahmacun Flatbreads with Herb Garlic Sauce

Mini Turkish Lahmacun Flatbreads with Herb Garlic Sauce

von | Juni 21, 2026 | 60 TO 120 MINUTES, BEEF, BELL PEPPER, CRISPY & CRUNCHY, DINNER, LETTUCE, OMNIVORE, TURKISH

Mini Turkish Lahmacun Flatbreads with Herb Garlic Sauce

Mini Turkish Lahmacun Flatbreads with Herb Garlic Sauce

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June 21, 2026 by Kimberly

These Mini Turkish Lahmacun Flatbreads are my little special version of Turkish pizza: thin, crispy dough, a flavorful beef filling with pomegranate molasses, and fresh toppings like romaine lettuce, bell peppers, tomatoes, red onions, sumac, and parsley. This recipe is perfect if you want to make something special at home, but are looking for a modern, easy, and shareable version. It’s ideal for serving, mixing up the toppings, and using up leftover vegetables.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

90 minutes

SERVES

10 flatbreads

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

We’re not just having Turkish pizza today, we’re having Mini Turkish Lahmacun Flatbreads. Small, crispy, savory, topped with sauce, fresh vegetables, and exactly the kind of “I’ll just have one more” energy that, of course, is never actually true.

Making Turkish pizza from scratch had been on my to-do list for ages. Not because you can’t buy it on almost every corner, but because I simply love being able to make these kinds of things myself. Also, lahmacun is genuinely one of the best ways to use up leftover vegetables. A little bell pepper, tomato, lettuce, onion, a few herbs, and suddenly fridge leftovers turn into a special dinner.

The thing I was most curious about was the dough, because this dish really stands or falls with it. And what can I say: it turned out perfect. Super easy to work with. After baking, it gets beautifully crispy on the outside while still staying soft on the inside. Exactly how you want it. And the beef filling? A 10 out of 10. I added pomegranate molasses, which makes the savory, spiced mixture a little fruitier and more rounded.

The best part about the mini version is: you will definitely eat more than one. And that is very much part of the concept here. Each flatbread can be topped a little differently: a little more herb garlic sauce, more sumac, extra tomato, or a little more lettuce. I love dishes that let you try a bit of everything.

And honestly, every now and then I just love a recipe that happens in the oven. The beef mixture is spread onto the thin flatbreads, baked for a few minutes, and then all that’s left to do is top them with sauce, romaine, bell peppers, tomatoes, red onions, sumac, and fresh parsley.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Mini Turkish Lahmacun Flatbreads with Herb Garlic Sauce
Mini Turkish Lahmacun Flatbreads with Herb Garlic Sauce
Mini Turkish Lahmacun Flatbreads with Herb Garlic Sauce
Mini Turkish Lahmacun Flatbreads with Herb Garlic Sauce

LET’S MAKE A PIECE OF HAPPINESS

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Mini Turkish Lahmacun Flatbreads with Herb Garlic Sauce

Mini Turkish Lahmacun Flatbreads with Herb Garlic Sauce

  • Author: Kimberly
  • Total Time: 0 hours
  • Yield: 10 flatbreads 1x
Print Recipe

Description

These Mini Turkish Lahmacun Flatbreads are my little special version of Turkish pizza: thin, crispy dough, a flavorful beef filling with pomegranate molasses, and fresh toppings like romaine lettuce, bell peppers, tomatoes, red onions, sumac, and parsley. This recipe is perfect if you want to make something special at home, but are looking for a modern, easy, and shareable version. It’s ideal for serving, mixing up the toppings, and using up leftover vegetables.

GOOD TO HAVE ON HAND

  • electric mixer
  • rolling pin
  • oven
  • large bowl
  • medium bowl
  • sharp knife
  • cutting board

Ingredients

Units Scale
DOUGH
  • 250 grams all-purpose flour
  • 1 tsp salt
  • 1 tsp instant yeast
  • 125 milliliters lukewarm water
  • 1 tsp sugar
  • 1 tbsp olive oil
  • 1 tbsp yogurt
BEEF FILLING
  • 250 grams ground beef
  • 1/2 red bell pepper
  • 1 tomato
  • 4 garlic cloves
  • 1 tbsp parsley
  • 1 tbsp spicy red pepper paste
  • 1 tbsp tomato paste
  • 1 tbsp pomegranate molasses
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp onion powder
HERB GARLIC SAUCE
  • 100 grams yogurt
  • 100 grams mayonnaise
  • 2-3 tbsp water
  • 2 tbsp parsley
  • 1 tbsp white wine vinegar
  • 1 tbsp lemon juice
  • Pinch of sugar
  • Salt & pepper to taste
OTHER INGREDIENTS
  • Milk for brushing
  • All-purpose flour for rolling out
  • Sumac for topping
  • Lemon juice for topping

Instructions

MAKE THE DOUGH

  1. Add the instant yeast, sugar, and olive oil to the lukewarm water and let it bloom briefly. Combine the flour and salt in a bowl and set aside. Then add the yeast mixture together with the yogurt to a large mixing bowl. Add the flour-salt mixture and knead everything for 15 minutes. If the dough is too sticky, add a little flour by the tablespoon as needed.
  2. Cover the dough in the bowl and let it rise in a warm place for about 1 hour.

MAKE THE MEAT FILLING

  1. In a large bowl, add the ground beef, red bell pepper, tomatoes, parsley, garlic, chili powder, cumin, coriander, salt, black pepper, onion powder, tomato paste, spicy red pepper paste, and pomegranate molasses. Mix everything well and set aside.

ASSEMBLY & BAKING

  1. Preheat the oven to 250°C/480°F.
  2. Meanwhile, prepare the herb garlic sauce. To do this, mix all the ingredients in a bowl and set aside.
  3. Take the dough out of the bowl and divide it into 10 equal portions. Shape each piece into a tight ball. Using enough extra flour, roll each piece of dough into a very thin circle. Place the flatbreads on a baking sheet lined with parchment paper. Spread about 2 tablespoons of the meat filling onto each flatbread and press it down well so the meat sticks to the dough. Brush the edges with milk. Bake for about 10 to 12 minutes, until the edges are golden brown.
  4. Meanwhile, cut additional bell peppers, tomatoes, romaine lettuce, parsley, and red onions for filling the flatbreads and set aside.
  5. Finally, spread the herb garlic sauce over the flatbreads and top with the vegetables. Finish with sumac, lemon juice and fresh parsley, then enjoy.

  • Prep Time: 1 hr
  • Cook Time: 30 min

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Pistachio White Chocolate Cookies

Pistachio White Chocolate Cookies

von | Juni 14, 2026 | COOKIES, DESSERT & SWEETS, NUTTY, PISTACHIO, UP TO 30 MINUTES, VEGETARIAN

Pistachio White Chocolate Cookies

Bakery Style Pistachio White Chocolate Cookies

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June 14, 2026 by Kimberly

These cookies are soft, thick, chewy, and filled with creamy pistachio cream. They are based on my bakery style vanilla cookie dough, but made with sweet white chocolate and a little pistachio cream filling that melts into the middle while baking. The dough is shaped like a little cookie sandwich, chilled until firm, and baked straight from frozen for that perfect bakery-style texture: slightly crisp on the outside, soft in the middle, and beautifully rich without being complicated.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

30 min

SERVES

10 cookies

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

I already knew I loved this cookie. It is the kind of dough that makes you understand why bakery cookies always feel a little more special than regular homemade cookies. Thick, soft, slightly chewy, buttery in the best way, and honestly just dramatic enough to deserve its own little moment.

This recipe is based on my Bakery Style Vanilla Cookie dough, which has quickly become one of those recipes I want to use again and again. Once you have a good base cookie dough, it almost feels rude not to play around with it. And because I love pistachio cream this version had to happen.

These cookies are made with white chocolate and filled with a little spoonful of pistachio cream in the center. The dough is shaped almost like a tiny cookie sandwich: one small scoop of dough, a little press with a spoon, a spoonful of pistachio cream, and then another scoop of dough on top.

After baking, the cookies are slightly crisp on the outside, soft and chewy in the middle, with little pockets of white chocolate and that creamy pistachio center. They are rich, but not too much. Sweet, but balanced by the nutty pistachio. And honestly, they feel like the kind of cookie you would buy from a tiny bakery where everything is a little expensive, but somehow still completely worth it.

And the best part: you can freeze the shaped cookie dough balls and bake them straight from frozen whenever you want. Which means warm pistachio white chocolate cookies are never really that far away.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Pistachio White Chocolate Cookies
Pistachio White Chocolate Cookies
Pistachio White Chocolate Cookies
Pistachio White Chocolate Cookies

LET’S MAKE A PIECE OF HAPPINESS

Print
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Pistachio White Chocolate Cookies

Bakery Style Pistachio White Chocolate Cookies

  • Author: Kimberly
  • Total Time: 30 min
  • Yield: 10 cookies 1x
Print Recipe

Description

These bakery style pistachio white chocolate cookies are soft, thick, chewy, and filled with creamy pistachio cream in the center. They are based on my bakery style vanilla cookie dough, but made with sweet white chocolate and a little pistachio cream filling that melts into the middle while baking. The dough is shaped like a little cookie sandwich, chilled until firm, and baked straight from frozen for that perfect bakery-style texture: slightly crisp on the outside, soft in the middle, and beautifully rich without being complicated.

GOOD TO HAVE ON HAND

  • electric mixer with bowl
  • scale
  • small cookie scoop
  • parchment paper
  • small spoon

Ingredients

Units Scale
  • 115 grams soft butter
  • 90 grams brown sugar
  • 40 grams white sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 240 grams all-purpose flour
  • 1 tsp corn starch
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 100 grams white chocolate
  • 60 grams pistachio cream (about 10 tsp)

Instructions

  1. Add the butter to a mixing bowl and beat for about 3 minutes, until pale and fluffy. Add the brown sugar and white sugar and beat for another 1–2 minutes, until creamy.
  2. Add the egg, vanilla extract, and butter flavoring, and mix just until everything is combined. Do not overmix.
  3. Add the flour, cornstarch, baking soda, and salt, and mix briefly until the dough has almost come together. Add the white chocolate and mix just until no streaks of flour remain and everything is evenly incorporated.
  4. Line a small baking sheet with parchment paper. Using a small cookie scoop, scoop 10 small balls of dough and place them onto the baking sheet. Gently press each dough ball down with a spoon to flatten it slightly.
  5. Add about 1 tsp of pistachio cream to the center of each flattened cookie dough ball.
  6. Scoop 10 more small balls of cookie dough and place one on top of each pistachio-filled cookie. Gently press down so the dough sticks together and forms a little sandwich.
  7. Place the shaped cookie dough balls in the freezer for at least 3 hours.
  8. Before baking, fully preheat the oven to 190°C / 375°F. Place the frozen cookie dough balls on a baking sheet with enough space between them so they do not spread into each other.
  9. Bake the cookies for about 12–14 minutes, depending on how browned you like them. Let them cool on the baking sheet for at least 30 minutes.
  10. The cookies can be eaten once they have cooled, but they are especially good if you let them rest in the fridge for a few hours after they have cooled completely. That is when they get that real bakery-style texture.

  • Prep Time: 15 min
  • Cook Time: 13 min

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Yogurt Ice Cream

Yogurt Ice Cream

von | Mai 25, 2026 | CREAMY, DESSERT & SWEETS, ICE CREAM, MILK & CREAM, SPRING, SUMMER, SWEET, UP TO 30 MINUTES, VEGETARIAN, YOGURT

Yoghurt Ice Cream

Yogurt Ice Cream

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May 26, 2026 by Kimberly

This extra creamy homemade frozen yogurt tastes like summer from your favorite little ice cream shop, only made in your own kitchen and in exactly the amount you want. With just five ingredients, it turns into a fresh, slightly tangy, beautifully creamy frozen yogurt in only 20 minutes. It gets even better with strawberry sauce and white chocolate shavings for homemade spaghetti ice cream.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

20 min

SERVES

6 big scoops

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

My mom and I were on the phone and somehow we ended up talking about making ice cream at home. And not just any ice cream, but frozen yogurt. The really good kind: creamy, slightly tangy, fresh, and so delicious that you kind of want to order ten scoops of it. Our love for frozen yogurt goes so far that we even order spaghetti ice cream with frozen yogurt instead of vanilla ice cream. I know. Maybe not classic. But very correct.

And while we were talking about how dreamy it would be to make that exact kind of ice cream at home, I suddenly had one of those moments where I thought: why not? I had been eyeing an ice cream machine for ages. So I finally just ordered it, and I can say with full confidence: best decision of my life. At least in the category of kitchen appliances.

For my perfect homemade frozen yogurt, I only need five ingredients: yogurt, cream, milk, sugar, and a little lemon juice. That’s it. This exact combination makes the ice cream beautifully creamy, fresh, and not too heavy. It tastes like summer, like an ice cream shop, like “I only wanted one little scoop, but now the bowl is empty.”

When the frozen yogurt came out of the ice cream machine after only 15 minutes, I was honestly speechless for a second. It was truly perfect. So, naturally, I called my mom again right away and simply said: “It turned out perfect.” No further convincing was needed. My parents ordered the ice cream machine immediately after. And now? Now the whole family is basically just producing ice cream.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

LET’S MAKE A PIECE OF HAPPINESS

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Yogurt Ice Cream

Yogurt Ice Cream

  • Author: Kimberly
  • Total Time: 20 min
  • Yield: 2-3 portions 1x
Print Recipe

Description

This extra creamy homemade frozen yogurt tastes like summer from your favorite little ice cream shop, only made in your own kitchen and in exactly the amount you want. With just five ingredients, it turns into a fresh, slightly tangy, beautifully creamy frozen yogurt in only 15 minutes. It gets even better with strawberry sauce and white chocolate shavings for homemade spaghetti ice cream.

GOOD TO HAVE ON HAND

  • ice cream maker
  • big bowl
  • whisk

Ingredients

Units Scale
  • 500 grams full-fat yogurt (10% fat)
  • 100 grams full-fat cow milk (3,5% fat)
  • 100 grams heavy cream
  • 100 grams white sugar
  • 1/2 lemon

Instructions

  1. Depending on your ice cream machine, place the cooling bowl in the freezer at least 24 hours in advance.
  2. For the ice cream mixture, add the yogurt, milk, cream, sugar, and a little lemon juice to a large bowl. Whisk everything thoroughly until the sugar has dissolved and the mixture is smooth.
  3. Turn on the ice cream machine and pour in the entire yogurt mixture. Let the ice cream churn for about 15 minutes, until it has a creamy frozen yogurt consistency.
  4. If you want to enjoy the frozen yogurt soft and creamy, you can serve it right away. For firm scoops of ice cream, transfer the mixture to a container and place it in the freezer for another 3–4 hours.
  • Prep Time: 5 min
  • Passive Time: 15

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Bakery Style Vanilla Caramel Cookies

Bakery Style Vanilla Caramel Cookies

von | Mai 14, 2026 | AMERICAN, BAKED GOODS, BUTTERY, CHOCOLATE, COOKIES, DESSERT & SWEETS, DOUGH, NUTS & CHOCOLATE, OVER 120 MINUTES, SWEET, US AMERICAN, VEGETARIAN

Bakery Style Vanilla Caramel Cookies

Bakery Style Vanilla Caramel Cookies

JUMP TO RECIPE
JUMP TO VIDEO

May 14, 2026 by Kimberly

These bakery style cookies with vanilla and caramel chocolate are slightly crisp on the outside, soft on the inside, and perfectly chewy. Thanks to a little trick with butter flavoring, they taste like they came fresh from a really good bakery, only homemade. The cookie dough is perfect for making ahead and can be frozen for up to 3 months, so you can enjoy warm, thick chocolate chip cookies straight from the oven whenever you like.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

30 minutes + chill time

SERVES

10 cookies

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Out of a million cookie recipes, this is the one I would bake again and again. Truly. Some recipes are good, some are even really good, and then there are these cookies. These thick, soft, slightly chewy bakery style cookies that look like you did not simply bake them in your own kitchen, but like they came from a small, very good bakery where everything is a little too expensive, but you still fall for it every single time.

I have tried so many cookie recipes over the past few years. Some were beautifully crisp like these White Chocolate Coconut Lime Cookies and some wonderfully soft like these White Chocolate Blueberry Cookies & Blueberry Icing. But this recipe feels like another level to me. And the little trick that makes the flavor so special is almost too simple: butter flavoring. Just a few drops and suddenly the dough no longer tastes like regular homemade cookies, but like those really good bakery cookies where you wonder why they taste so much better.

After baking, you can of course decorate the cookies however you like. I drizzled a little more vanilla chocolate on top and used colorful sprinkle pearls.

And the best part is: you can freeze the cookie dough balls for up to 3 months. That means you can have warm, freshly baked bakery style cookies at home whenever you like, almost instantly.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Bakery Style Vanilla Caramel Cookies
Bakery Style Vanilla Caramel Cookies
Bakery Style Vanilla Caramel Cookies
Bakery Style Vanilla Caramel Cookies
LET’S MAKE A PIECE OF HAPPINESS
Print
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Bakery Style Vanilla Caramel Cookies

Bakery Style Vanilla Caramel Cookies

  • Author: Kimberly
  • Total Time: 30 min
  • Yield: 10 cookies 1x
Print Recipe

Description

These bakery style cookies with vanilla and caramel chocolate are slightly crisp on the outside, soft on the inside, and perfectly chewy. Thanks to a little trick with butter flavoring, they taste like they came fresh from a really good bakery, only homemade. The cookie dough is perfect for making ahead and can be frozen for up to 3 months, so you can enjoy warm, thick chocolate chip cookies straight from the oven whenever you like.

GOOD TO HAVE ON HAND

 

Ingredients

Units Scale
  • 115 grams soft butter
  • 90 grams brown sugar
  • 40 grams white sugar
  • 1 egg
  • 1 tsp vanilla extract
  • a few drops butter aroma
  • 240 grams all-purpose flour
  • 1 tsp corn starch
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 100 grams caramel chocolate
  • 50 grams white vanilla chocolate
OPTIONAL TOPPINGS
  • 50 grams white vanilla chocolate for drizzle
  • sprinkles

Instructions

  1. Add the butter to a mixing bowl and beat for about 3 minutes, until pale and fluffy. Add the brown sugar and white sugar and beat for another 1–2 minutes, until creamy.
  2. Add the egg, vanilla extract, and butter flavoring, and mix just until everything is combined. Do not overmix.
  3. Add the flour, cornstarch, baking soda, and salt, and mix briefly until the dough has almost come together. Add the chocolate and mix just until no streaks of flour remain and everything is evenly incorporated.
  4. Line a small baking sheet with parchment paper. Using a small cookie scoop, scoop one ball of dough and place it onto the baking sheet. Then scoop a second ball of dough, place it on top of the first one, and press down firmly so the cookies form into little ice cream scoop shapes. Depending on the size, the dough should make about 9–10 cookies.
  5. Place the shaped cookie dough balls in the freezer for at least 3 hours.
  6. Before baking, fully preheat the oven to 190°C / 375°F. Place the frozen cookie dough balls on a baking sheet with enough space between them so they do not spread into each other. I bake 6 cookies per tray.
  7. Bake the cookies for about 12–14 minutes, depending on how browned you like them. Let them cool on the baking sheet for at least 30 minutes.
  8. The cookies can be eaten once they have cooled, but they are especially good if you let them rest in the fridge for a few hours after they have cooled completely. That is when they get that real bakery-style texture.
  • Prep Time: 15 min
  • Cook Time: 13 min
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

DID YOU MAKE THIS RECIPE?

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Crunchy Tortilla Blackened Chicken Bowl with Ranch Dressing

Crunchy Tortilla Blackened Chicken Bowl with Ranch Dressing

von | Apr. 19, 2026 | 30 TO 60 MINUTES, BELL PEPPER, CHICKEN, CUCUMBER, DINNER, HERBACEOUS, LETTUCE, OMNIVORE, SALADS, SPICY, SPRING, TORTILLA, US AMERICAN, WEEKNIGHT, YOGURT

Crunchy Tortilla Blackened Chicken Bowl with Ranch Dressing

Crunchy Tortilla Blackened Chicken Bowl with Ranch Dressing

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April 16, 2026 by Kimberly

Since you unfortunately can’t eat fried chicken every single day, here is my favorite everyday alternative: a chicken salad with flavorful, completely fat-free cooked chicken, crisp romaine lettuce, fresh vegetables, creamy ranch dressing, and crunchy tortilla pieces. Quick to make, perfect for meal prep, and anything but boring, this salad is exactly what you need if you are looking for an easy chicken salad recipe that is packed with flavor.

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TOTAL TIME

30 min

SERVES

2 people

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

I’m probably the biggest fan of crispy chicken in every form. Preferably with a really thick, crunchy, fried coating. But in everyday life, it unfortunately can’t be fried chicken every single day, so I had to come up with a version that uses no extra fat at all and still tastes just as good. It may not have that crispy coating, but it makes up for it with the most flavorful, delicious spice coating you could imagine.

And this recipe gets a huge bonus point from me because it fits so effortlessly into everyday life in our home. I make this chicken almost every week anyway and often keep it sliced in the fridge, because we also love using it as homemade deli-style chicken for sandwiches like this Apple Cucumber Brie Turkey Sandwich. That means this salad usually comes together in no time, and that is exactly what I love most about it.

And then you have everything that makes a really good salad: crisp romaine lettuce, fresh vegetables, sweet corn, thinly sliced onion, a creamy dressing, and those golden pan-fried tortilla pieces. Add the flavorful chicken, a little lime juice, and a few flakes of salt, and suddenly it is not just a salad anymore, but a really good example of how delicious a quick meal can be even without fried chicken.

So if you are looking for a salad that is easy, full of flavor, and perfect for prepping ahead, this is one of those recipes you will probably end up making just as often as I do.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Crunchy Tortilla Blackened Chicken Bowl with Ranch Dressing
Crunchy Tortilla Blackened Chicken Bowl with Ranch Dressing
Crunchy Tortilla Blackened Chicken Bowl with Ranch Dressing
Crunchy Tortilla Blackened Chicken Bowl with Ranch Dressing

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Crunchy Tortilla Blackened Chicken Bowl with Ranch Dressing

Crunchy Tortilla Blackened Chicken Bowl with Ranch Dressing

  • Author: Kimberly
  • Total Time: 30 min
  • Yield: 2 1x
Print Recipe

Description

Since you unfortunately can’t eat fried chicken every single day, here is my favorite everyday alternative: a chicken salad with flavorful, completely fat-free cooked chicken, crisp romaine lettuce, fresh vegetables, creamy ranch dressing, and crunchy tortilla pieces. Quick to make, perfect for meal prep, and anything but boring, this salad is exactly what you need if you are looking for an easy chicken salad recipe that is packed with flavor.

RECOMMENDED EQUIPMENT

  • plate for marinating the chicken
  • oven
  • sharp knife
  • cutting board
  • large salad bowl
  • small bowl for the dressing
  • small pan for the tortilla pieces

Ingredients

Units Scale
BLACKENED CHICKEN
  • 400 grams chicken breast filet
  • 2 1/4 tsp paprika powder
  • 1 1/4 tsp salt
  • 3/4 tsp oregano, dried
  • 1/2 tsp garam masala
  • 1/2 tsp curry powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
RANCH DRESSING
  • 100 grams full-fat yogurt
  • splash of milk
  • 3 tsp chives, dried
  • 1 tsp onion powder
  • 1 tsp parsley, dried
  • 1/2 tsp dill, dried
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/8 tsp salt
SALAD
  • romaine salad
  • 1 small cucumber
  • 1 green bell pepper
  • 120 grams corn
  • 1 small red onion
  • 2 tortilla wraps
  • 1 tbsp olive oil
  • 1/2 tsp smoked paprika powder
  • 1/2 tsp garlic powder
  • 1 lime

Instructions

  1. Preheat your oven to 175°C / 345°F.
  2. On a plate, mix together all the spices for the blackened chicken until well combined: salt, oregano, garam masala, garlic, cayenne pepper, curry powder, black pepper, and paprika.
  3. Coat the chicken breast all over in the spice mixture so it is evenly covered. Place it on a baking tray and bake for 45 minutes.
  4. Once baked, remove the chicken from the oven and let it cool completely. Then slice it into thin strips. You can also make it a day ahead and keep it in the fridge overnight.
  5. While the chicken is in the oven, make the dressing. Mix the yogurt with onion powder, dried parsley, dried chives, dried dill, garlic powder, salt, and pepper. Set aside until ready to use.
  6. Chop the romaine lettuce and wash it well. Slice the cucumber, cut the bell pepper into small pieces, and slice the onion into thin strips. Drain the corn well.
  7. Cut the tortilla wraps into small squares and toss them with a little olive oil, smoked paprika powder, and garlic powder. Fry them in a pan until golden and crispy.
  8. Add the romaine lettuce, cucumber, bell pepper, corn, and onion to a large salad bowl. Pour over the ranch dressing and toss everything together well. Add the crispy tortilla chips and gently mix again.
  9. Slice the cooled chicken breast into thin strips and spread it over the salad. Finish with flaky salt and a squeeze of fresh lime juice.
  • Cook Time: 30 min

DID YOU MAKE THIS RECIPE?

Share a photo and tag me @kimberlyzett on Instagram. Can't wait to see what you've made!

CRAVING MORE?

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