AMERICAN Archive - Kimberly Zett

Bakery Style Vanilla Caramel Cookies

Kimberly — Thu, 14 May 2026 07:02:29 +0000

Bakery Style Vanilla Caramel Cookies

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.

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TOTAL TIME

30 minutes + chill time

SERVES

10 cookies

DIET

vegetarian

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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.

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

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

LET’S MAKE A PIECE OF HAPPINESS

Bakery Style Vanilla Caramel Cookies

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

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Description

GOOD TO HAVE ON HAND

electric mixer with bowl
scale
small cookie scoop

Ingredients

Units

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

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.
Add the egg, vanilla extract, and butter flavoring, and mix just until everything is combined. Do not overmix.
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.
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.
Place the shaped cookie dough balls in the freezer for at least 3 hours.
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.
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.
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

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Crunchy Tortilla Blackened Chicken Bowl with Ranch Dressing

Kimberly — Sun, 19 Apr 2026 08:00:05 +0000

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.

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

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

LET’S MAKE A PIECE OF HAPPINESS

Crunchy Tortilla Blackened Chicken Bowl with Ranch Dressing

Author: Kimberly
Total Time: 30 min
Yield: 2 1x

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Description

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

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

Preheat your oven to 175°C / 345°F.
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.
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.
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.
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.
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.
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.
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.
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

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Virgin Passionfruit Margarita

Kimberly — Sun, 23 Mar 2025 17:25:32 +0000

Virgin Passionfruit Margarita

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March 23, 2025 by Kimberly

Sip into a tropical escape with this zesty, alcohol-free passionfruit concoction. It’s like a mini-vacation in a glass. Tangy, refreshing, and effortlessly cool. Perfect for those sunny vibes without the buzz.

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TOTAL TIME

10 min

SERVES

2 glasses

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Craving a tropical getaway without leaving your backyard? This vibrant, alcohol-free drink blends the exotic taste of passionfruit with zesty lime and a hint of sweetness, delivering a refreshing experience that’s so indulgent.

The finishing touch? A juicy half of passionfruit floating on top—because why not go all in? A little spoon is optional but highly recommended, because scooping out those passionfruit seeds mid-sip just hits different.

While this drink is best enjoyed fresh, you can prepare the passionfruit and lime mixture in advance. Store it in an airtight container in the refrigerator for up to two days. When ready to serve, simply pour over ice, top with sparkling water, and garnish as desired.

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

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

LET’S MAKE A PIECE OF HAPPINESS

Virgin Passionfruit Margarita

Author: Kimberly
Total Time: 10 min
Yield: 2 1x

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Description

RECOMMENDED EQUIPMENT

small plate
cocktail glasses
cocktail shaker

Ingredients

RIM SPICES

chili flakes
lime zest
salt
lime juice

DRINK

4 tbsp passionfruit purée
2 tsp agave syrup
juice of 2 limes
crushed ice

Instructions

Prepare the rim spices on a flat plate by zesting a fresh lime and mixing it with dried chili and a pinch of salt.
Prep the glasses by rubbing a lime wedge around the rim, then dipping the glass into the lime-chili-salt mixture to create a flavorful edge. Set the glasses aside.
In a cocktail shaker, combine freshly squeezed lime juice, passionfruit purée, and agave syrup. Add a handful of ice cubes and shake well until chilled.
Take a prepared glass and add a few ice cubes. Strain the shaken mixture into the glass, then top it off with sparkling water.
Cut a passionfruit in half and place one half into each drink for that final tropical touch.
Note: If you’d like to enjoy this drink with alcohol, simply add 1 shot of tequila while shaking. Just like that, your virgin margarita transforms into a classic passionfruit margarita!

Cook Time: 10 min

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Cajun Shrimp Tacos with Passionfruit Lime Slaw

Kimberly — Sat, 15 Mar 2025 18:18:52 +0000

Cajun Shrimp Tacos with Passionfruit Lime Slaw

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March 15, 2025 by Kimberly

A little smoky, a little sweet, and a whole lot of flavor. Spiced shrimp, crispy slaw, and a punchy citrus glaze wrapped in warm tortillas. Every bite is giving peak summer energy.

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

TOTAL TIME

25 min

SERVES

4 tacos

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

If you’re looking for tacos that actually hit to spot, this is the one. Smoky, spicy shrimp caramelized in a honey mustard butter glaze, crisp cabbage slaw tossed with fresh passionfruit and lime, all tucked into warm tortillas. It’s the perfect balance of heat, sweetness, and freshness. This is not your basic taco night, this is tropical and vibrant.

These tacos are best served fresh, straight off the pan, while the shrimp are still warm and juicy. A chilled margarita or a sparkling lime soda? Absolute game-changer. And if you’re feeling extra, a drizzle of extra honey mustard glaze over the top seals the deal. Tacos this good deserve to be the main event.

Shrimp are best eaten fresh, but if you have leftovers, store them separately in an airtight container in the fridge for up to one day. Reheat gently in a pan to keep them from drying out. The slaw can last a day, but keep the dressing separate until serving.

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

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

LET’S MAKE A PIECE OF HAPPINESS

Cajun Shrimp Tacos with Passionfruit Lime Slaw

Author: Kimberly
Total Time: 25 min
Yield: 4 tacos / 2 portions 1x

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Description

RECOMMENDED EQUIPMENT

oven
aluminum foil
large pan
sharp knife
cutting board
small bowl

Ingredients

Units

SHRIMPS

300 grams shrimps
2 tbsp Cajun seasoning
2 tbsp oil for frying

SAUCE

2 tbsp honey
1 tsp Dijon mustard
2 tbsp avocado oil
2 garlic cloves
1 fresh chili
1/4 tsp cayenne pepper
1 tbsp butter

PASSIONFRUIT LIME SLAW

200 grams white cabbage
5 grams fresh cilantro
1 red onion
100 grams yogurt
juice of 1 lime
1 passionfruit
salt & pepper to taste

OTHER INGREDIENTS

4 corn tortillas
fresh cilantro, for topping
scallions, for topping

Instructions

Preheat the oven to 200°C / 392°F. Stack the tortillas, wrap them tightly in aluminum foil, and place them in the oven to keep them warm and soft.
Prepare the Cajun seasoning. Toss the shrimp with the seasoning and set aside.
Make the Passionfruit Lime Slaw. Thinly slice the cabbage and red onion. Pick the cilantro leaves off the stems and add everything to a large bowl. Mix in yogurt, lime juice, salt, and pepper, and toss well. Cut open a passionfruit, scoop out the pulp and juice, and mix it into the slaw.
Prep the toppings. Thinly slice the green part of the scallions and pick some extra cilantro leaves. Set aside for later.
Make the glaze. In a small bowl, mix honey, Dijon mustard, avocado oil, pressed garlic, finely chopped fresh chili, cayenne pepper, and melted butter. Set aside.
Cook the shrimp. Heat a large pan over high heat. Once hot, add a little oil and sear the shrimp quickly. Pour in the prepared glaze and let it simmer over medium heat until it thickens into a creamy consistency.
Assemble the tacos. Remove the tortillas from the oven and place two on each plate. Layer with the slaw, then spoon the glazed shrimp (with sauce) on top. Finish with sliced scallions and fresh cilantro. Serve immediately.

Cook Time: 25 min

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Everything But The Bagel Seasoning

Kimberly — Fri, 07 Feb 2025 15:49:21 +0000

Everything But The Bagel Seasoning

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February 10, 2024 by Kimberly

This crunchy, garlicky, toasty magic takes anything from basic to brilliant. Sprinkle it on eggs, avo toast, or even buttered bread, and suddenly, breakfast feels like a weekend brunch moment.

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

TOTAL TIME

5 min

SERVES

11 tbsp

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

If you’ve ever wished your food had that little extra something, this crunchy, garlicky, nutty magic – this is the answer. Inspired by the iconic everything bagel topping, this homemade blend is an absolute game-changer. Sprinkle it on avo toast, eggs, cottage cheese, or even a basic buttered bread slice – it instantly upgrades anything. And the best part? You can whip it up in minutes with pantry staples.

This seasoning is the ultimate finishing touch for pretty much everything. Stir it into cream cheese for an instant dip, sprinkle it over popcorn for a salty-savory snack, or coat roasted veggies in olive oil and this mix before baking for an unreal crunch. It’s also a next-level game-changer for grilled cheese, scrambled eggs, and even fried rice.

Keep your seasoning blend fresh by storing it in an airtight jar in a cool, dry spot. It stays crunchy and flavorful for up to six months (if you don’t use it all before then). A quick shake before each use keeps the flavors evenly distributed.

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

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

LET’S MAKE A PIECE OF HAPPINESS

Everything But The Bagel Seasoning

Author: Kimberly
Total Time: 5 min
Yield: 110g / 11 tbsp 1x

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Description

Recommended Equipment

small bowl
airtight container

Ingredients

6 tsp white sesame seeds
5 tsp dried minced onion
4 tsp black sesame seeds
4 tsp dried minced garlic
4 tsp sea salt
3 tsp poppy seeds

Instructions

Add all spices to a bowl, mix well, and transfer to an airtight container.

Prep Time: 5 min

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Honeycomb Apricot Marshmallow Fluff Cookies

Kimberly — Thu, 19 Dec 2024 16:29:35 +0000

Honeycomb Apricot Marshmallow Fluff Cookies

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December 19, 2024 by Kimberly

Soft, gooey cookie layers meet tangy apricot sauce, marshmallowy swirls, and honeycomb crunch. Every bite is an explosion of textures and flavors – sweet, sticky, and irresistibly cozy vibes in cookie form.

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

TOTAL TIME

2 hrs + 25 min

SERVES

12 cookies

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Imagine sinking your teeth into layers of soft cookie dough, creamy marshmallow fluff, tangy apricot sauce, and crunchy honeycomb pieces. It’s not just a dessert – it’s a flavor-packed adventure! These cookies are a mash-up of textures and tastes that scream fun and indulgence. Whether it’s for a cozy night in or to impress your friends, they’re bound to disappear fast.

These cookies are best enjoyed slightly chilled for that perfect contrast of gooey and crunchy. Pair them with a cup of tea or coffee for a casual treat, or bring them out as the star of a dessert platter. Hosting a party? Stack them up on a pretty plate and watch them vanish in minutes.

Keep leftovers in an airtight container for up to 3 days. For extra freshness, separate layers with parchment paper to avoid sticking.

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

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

LET’S MAKE A PIECE OF HAPPINESS

Honeycomb Apricot Marshmallow Fluff Cookies

5 from 1 review

Author: Kimberly
Total Time: 85 min
Yield: 12 cookies 1x

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Description

Recommended Equipment

2 small pots
1 medium pot
baking dish (approx. 20×20 cm)
parchment paper
spatula
whisk
thermometer
electric mixer
sharp knife
cutting board
mixing bowl
cookie scoop

Ingredients

Units

HONEYCOMB

100 grams white sugar
20 grams honey
20 milliliter water
1 tsp baking soda

MARSHMALLOW FLUFF

60 grams white sugar
60 grams water
80 grams corn syrup
1 egg white

APRICOT SAUCE

100 grams dried apricots
80 milliliter apricot juice
10 grams powdered sugar
1/2 tsp vanilla extract
1 tsp lemon juice
2 tsp cornstarch

COOKIE DOUGH

120 grams butter, room temperature
100 grams white sugar
50 grams brown sugar
1 egg
1 tsp vanilla extract
220 grams all-purpose flour
1/2 tsp baking soda
1/2 tsp salt

Instructions

Honeycomb: First, line a heatproof baking dish with parchment paper. Combine sugar, honey, and water in a medium pot. Heat over medium until it boils, monitoring the temperature with a thermometer until it reaches 149°C (300°F). Remove from heat and quickly stir in the baking soda just until combined. Be careful—it will foam up a lot! Immediately pour the mixture into the prepared dish without stirring or spreading it, as this would break the air bubbles. Scrape any remaining mixture from the pot and add it on top. Let it cool completely (about 1–2 hours).
Marshmallow Fluff: Heat water, sugar, and corn syrup in a small pot to 115°C (240°F). Meanwhile, beat egg whites in a clean bowl until stiff peaks form. Slowly pour the hot sugar syrup in a thin, steady stream into the egg whites, mixing continuously with an electric hand mixer. After adding all the syrup, beat on high for another 5 minutes until light and fluffy. Set aside.
Apricot Sauce: Chop the dried apricots and combine them with apricot juice, powdered sugar, vanilla extract, and lemon juice in a small pot. Simmer for about 10 minutes until softened. Dissolve the cornstarch in a bit of cold water, stir it in, and bring everything to a boil until thickened. Set aside to cool.
Cookie Dough: Cream butter with the white and brown sugar. Add the egg and vanilla extract, mixing well. Stir in the flour, baking soda, and salt until just combined—don’t overmix!
In a deep dish, layer the components: a part of cookie dough, a tablespoon of marshmallow fluff, and a tablespoon of apricot sauce. Repeat until all ingredients are used. Tip: Store leftover fluff in a jar in the fridge for up to two weeks.
Use a cookie scoop (or tablespoon) to form 12 evenly sized balls from the layered dough. Place them on the prepared baking tray. Chill the cookies in the fridge for 1 hour – don’t skip this step! Chilling ensures the cookies hold their shape and don’t spread too much when baked.
Preheat the oven to 150°C (300°F) and bake the cookies for 13–15 minutes. While baking, carefully cut the honeycomb into small pieces. Remove the warm cookies from the oven, adjust their shape if necessary, and gently press the honeycomb pieces onto the tops. Let the cookies rest for about 10 minutes before enjoying.

Passive Time: 85 min
Cook Time: 60 min

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Pecan Caramel Pie Cobbler

Kimberly — Sun, 01 Dec 2024 16:38:07 +0000

Pecan Caramel Pie Cobbler

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November 27, 2024 by Kimberly

This warm, gooey cobbler is the ultimate comfort dessert – melty caramel candies, crunchy pecans, and buttery dough baked into golden perfection. A cozy, sweet treat for every dessert lover out there!

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

TOTAL TIME

1 hr + 15 min

SERVES

8 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

There’s something magical about desserts that feel like a warm hug, and this cobbler delivers just that. Melty caramel candies and crunchy pecans create a gooey filling, while the buttery dough bakes into a golden, rustic crust. It’s the perfect dessert for chilly evenings or holiday gatherings, combining the cozy flavors of caramel and pecans into one irresistible dish. Trust me, once you try this cobbler, it’ll quickly become a go-to comfort dessert for every season.

This cobbler is best served warm, straight out of the oven, with a scoop of vanilla ice cream or a dollop of whipped cream on top. The cold creaminess of the topping perfectly balances the gooey caramel and crunchy pecans. Sprinkle a few extra pecans over the top for added texture. It’s perfect for family gatherings, dinner parties, or just a cozy night in.

Store any leftovers in an airtight container at room temperature for up to one day, or in the fridge for up to four days. Reheat individual portions in the microwave for 20-30 seconds to bring back the gooey, warm goodness.

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

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

LET’S MAKE A PIECE OF HAPPINESS

Pecan Caramel Pie Cobbler

4.3 from 3 reviews

Author: Kimberly
Total Time: 75 min
Yield: 8 1x

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Description

RECOMMENDED EQUIPMENT

baking dish (approx. 20×30 cm or similar)
mixing bowl
whisk or hand mixer
kettle (for boiling water)

Ingredients

Units

120 grams butter
125 grams all-purpose flour
125 grams white sugar
3 tsp baking powder
1/4 tsp salt
170 milliliter full-fat cow milk
1 tsp vanilla extract
100 grams pecans
50 grams brown sugar
125 grams caramel candies
250 milliliter boiling water
vanilla ice cream

Instructions

Preheat the oven to 175°C / 350°F. Grab a baking dish, drop in the butter, and pop it into the oven for a few minutes and let it melt.
In a bowl, combine flour, sugar, baking powder, and a pinch of salt. Stir in milk and a splash of vanilla extract until it’s all smooth, creamy, and totally lump-free.
Carefully pull the now-buttery baking dish out of the oven. Pour the batter right over that melted butter. Trust the process – it looks weird now, but it’s all part of trust the process. Sprinkle pecans on top and follow up with a layer of brown sugar. Finally, add the caramel candies. Whole or crushed? Dealer’s choice.
Next, get that kettle boiling and slowly pour the hot water over everything in the dish. Yes, everything. No stirring allowed! Just trust me on this one.
Bake uncovered for 30–35 minutes or until the top is golden brown and smells like a caramel dream.
Take it out and let it cool for about 30 minutes. Patience is key – the caramel sauce underneath thickens and gets all creamy during this time.
Scoop it into bowls, drizzle with that caramel sauce hiding underneath, and top with a big ol’ scoop of vanilla ice cream.

Passive Time: 60 min
Cook Time: 15 min

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Cinnamon Rolls

Kimberly — Wed, 02 Oct 2024 08:00:59 +0000

Cinnamon Rolls

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October 2, 2024 by Kimberly

When the days get shorter and autumn rolls in, there’s nothing better than a tray of freshly baked cinnamon rolls. Soft yeast dough, cinnamon, sugar, and a creamy glaze make this recipe my ultimate comfort classic, one that has become a yearly tradition in our home. Cozy, indulgent, and just perfect for marking the start of fall. These cinnamon rolls are fluffy, sweet, and impossible to resist, filling your kitchen with the scent of warm spices. A bake that turns any chilly day into a cozy moment of pure comfort.

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

TOTAL TIME

100 min

SERVES

12 rolls

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

There are recipes that feel less like baking and more like holding onto a little piece of childhood. For me, that’s cinnamon rolls. As you might know, I was born and raised in Germany. And when I was a kid, American products were nowhere to be found in German stores. Reese’s? Never heard of them. Five Guys? Not a clue. We had amazing German bakeries, of course, where they offered raisin swirls, streusel buns, all sorts of cakes, breads, but never those soft, fluffy, cream-covered rolls I had only seen in American movies.

Even back then, I was already a little food enthusiast, but I couldn’t imagine what cinnamon rolls might taste like. Sweet and soft, for sure, but beyond that? So at some point, since they simply didn’t exist in Germany, I created my very own cinnamon roll recipe, exactly the way my childhood self would have dreamed them. Pillowy, fluffy, full of cinnamon and sugar, with a creamy glaze that melts into the warm rolls.

And maybe that’s why I love them so much to this day, because they carry that little spark of wonder with them. The rolls are delicious, of course, but they’re also a reminder that food can hold stories, dreams, and even a sense of belonging. It’s a recipe that turned from imagination into reality.

Today, they’ve become a tradition. Every autumn, I pull out this recipe again. The kitchen filling with the scent of cinnamon, everyone at home knowing that cinnamon roll season has officially begun. I love to enjoy them with a big latte or a German Eggnog, lit a cozy candle, and suddenly the world feels just a little more whole again.

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

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

LET’S MAKE A PIECE OF HAPPINESS

Cinnamon Rolls

5 from 1 review

Author: Kimberly
Total Time: 100 min
Yield: 12 rolls 1x

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Description

GOOD TO HAVE ON HAND

small bowl
small whisk
large bowl
plastic wrap
two medium bowls
rolling pin
sharp knife
baking dish
oven

Ingredients

Units

DOUGH

500 grams bread flour (in Germany that's Type 550)
170 grams yogurt
1/2 tsp salt
1 egg
130 milliliters full-fat milk
1 tbsp white sugar
21 grams fresh yeast

FILLING

115 grams butter, room temperature
150 grams brown sugar
2 tbsp cinnamon
1/4 tsp salt
100 milliliters heavy cream
50 milliliters cinnamon oil (optional)

FROSTING

120 grams cream cheese
120 grams powdered sugar
50 grams butter, room temperature
1 tsp vanilla extract
1 tsp lemon juice

Instructions

First, we activate the fresh yeast. Heat 130ml full-fat milk to a temperature between 32°C and 38°C (90°F to 100°F). Add 1 tbsp white sugar and stir well. Crumble in 21g fresh yeast and whisk until fully dissolved. Let the mixture sit for 5 minutes. You should see small bubbles forming on the surface by then.
Meanwhile, in a large bowl, add 500g bread flour (Type 550 in Germany), 1/2 tsp salt, 170g yogurt, and 1 egg. Pour in the yeast mixture and stir everything together with a wooden spoon. Transfer the dough to a clean work surface and knead by hand for about 10–15 minutes. The goal is to get a smooth and elastic dough. Using an electric mixer will cut the time in half. The dough is ready when you can stretch a piece thin enough to let light through without tearing. Place the dough back in the bowl and cover it with plastic wrap to keep it from drying out. Let it rise in a warm, draft-free spot for about an hour until it doubles in size.
In the meantime, prepare the filling. Mix together 115g room-temperature butter, 150g brown sugar, 2 tbsp cinnamon, and 1/4 tsp salt into a creamy mixture. Set it aside at room temperature.
Next, prepare the frosting. Mix together 120g cream cheese, 120g powdered sugar, 50g room-temperature butter, 1 tsp vanilla extract, and 1 tsp lemon juice until smooth and creamy. Store in the fridge until ready to use.
After the dough has risen for an hour, it should have doubled in size and is ready to work with. Prepare a large baking dish. Transfer the dough to a lightly floured, clean surface and roll it out to a 50×30 cm (about 20×12 inch) rectangle. Spread the butter-sugar-cinnamon mixture evenly over the dough. Then, cut the dough lengthwise into 12 equal strips. Roll each strip into a spiral and place them in the baking dish, forming 3 rows of 4 rolls. Let the rolls rise again for another 30 minutes.
About 10 minutes before the rising time is up, preheat the oven to 190°C (375°F). Once the rolls have risen, pour 100ml heavy cream and, if you like, 50ml cinnamon oil in between the rolls. Bake for 20–25 minutes until the tops are golden brown. Be careful not to overbake them, as they may become dry.
Remove the rolls from the oven and let them cool for about 10 minutes. Take the frosting out of the fridge and spread it evenly over the warm rolls. Enjoy!

Prep Time: 15 min
Passive Time: 60 min
Cook Time: 25 min

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Apple Fritters with Lemon Vanilla Glaze

Kimberly — Sun, 25 Aug 2024 15:17:06 +0000

Apple Fritters with Lemon Vanilla Glaze

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August 25, 2024 by Kimberly

Imagine biting into warm, fluffy fritters bursting with juicy apples, drizzled with a sweet, tangy glaze. It’s like a cozy hug on a chilly morning – a little piece of homemade heaven!

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

TOTAL TIME

30 min

SERVES

12 fritters

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Ever feel like treating yourself to something that’s a mix of comfort and a touch of fancy? These fluffy apple fritters are just that! They’re packed with juicy apple chunks, fried to golden perfection, and then topped with a mouthwatering lemon vanilla glaze. It’s the kind of snack that feels like a warm hug, perfect for cozy mornings or as a delightful dessert to share with friends. Trust me, once you try these, they’ll become your go-to treat!

They’re best enjoyed fresh and warm, right out of the frying pan, with the glaze still slightly gooey and dripping down the sides. Pair them with a hot cup of coffee or tea for a perfect morning pick-me-up. If you’re feeling extra indulgent, a scoop of vanilla ice cream on the side turns these fritters into an irresistible dessert.

If you have leftovers (which I doubt!), store these fritters in an airtight container at room temperature for up to two days. For the best experience, reheat them in the oven at a low temperature.

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

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

LET’S MAKE A PIECE OF HAPPINESS

Apple Fritters with Lemon Vanilla Glaze

Author: Kimberly
Total Time: 30 min
Yield: 12 fritters 1x

Print Recipe

Description

Recommended Equipment

small pot
cooling rack
two bowls
whisk
sharp knife
cutting board
small bowl

Ingredients

Units

BATTER

100 grams all-purpose flour
50 grams brown sugar
1 tsp baking powder
1/4 tsp salt
1/3 cup milk
1 egg
1 tbsp butter, melted
1/2 tsp vanilla extract
2 apples
fat for frying

GLAZE

65 grams powdered sugar
1 tbsp milk
1 tbsp lemon juice
1/2 tsp vanilla extract

Instructions

Heat frying fat in a small pot to around 175°C / 350°F. Prepare a cooling rack with some paper towels underneath to catch any excess oil when the fritters are done.
Meanwhile, in a mixing bowl, combine the flour, brown sugar, baking powder, and salt. Set aside.
In another mixing bowl, crack the egg and whisk it together with milk, vanilla extract, and melted butter. Set aside.
Peel, core, and dice the apples into small pieces. Set aside.
Pour the wet ingredients into the dry ingredients and stir until a thick batter forms. Then, add the apple pieces and mix everything together again.
Drop spoonfuls of the batter into the hot oil, frying each side for about 2-3 minutes, depending on thickness. I used about 1 heaping tablespoon of batter per fritter. Place the fritters on the cooling rack to drain any excess oil.
While the fritters are frying, mix powdered sugar, lemon juice, and vanilla extract in a small bowl to create a thick glaze. Drizzle the glaze over the fritters. I think they taste best when warm, so feel free to enjoy them right away 🙂

Cook Time: 30 min

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Salmon Poke Bowl & Spicy Mayo Sauce

Kimberly — Mon, 19 Aug 2024 06:40:11 +0000

Salmon Poke Bowl & Spicy Mayo Sauce

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August 21, 2024 by Kimberly

Dive into a fresh and vibrant bowl of goodness, packed with zesty spicy flavors, creamy textures, and a satisfying crunch. Perfect for a wholesome quick meal!

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

TOTAL TIME

20 min

SERVES

1 bowl

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

This dish is like a hug in a bowl – a refreshing and vibrant mix of flavors that will take your taste buds on a little adventure. Perfect for when you’re craving something light yet satisfying, this bowl is loaded with fresh veggies like juicy mango, crisp red cabbage, and tender edamame, all sitting on a bed of fluffy rice. And the kicker? A drizzle of spicy mayo sauce that ties everything together with just the right amount of heat.

To serve, grab a big, beautiful bowl and start with a generous layer of rice. Arrange the colorful veggies on top – think creamy avocado, bright mango, and that gorgeous purple cabbage. Lay your protein of choice (like tender salmon) over the top, and then drizzle on the spicy mayo sauce. Sprinkle with sesame seeds and a little wakame salad for that extra touch. Serve it chilled and watch your guests (or yourself) light up with every bite!

Got leftovers? Store each component separately in airtight containers to keep everything fresh. The rice and veggies will last about 2-3 days in the fridge. Just keep the sauce in a small jar and give it a good shake before using it again. It’s best not to store thawed raw salmon. If you can’t finish it, cook it and enjoy it the next day or later the same day.

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

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

LET’S MAKE A PIECE OF HAPPINESS

Salmon Poke Bowl & Spicy Mayo Sauce

5 from 1 review

Author: Kimberly
Total Time: 20 min
Yield: 1 1x

Print Recipe

Description

RECOMMENDED EQUIPMENT

sharp knife
cutting board
two small bowls
small pot
grater
paper towels

Ingredients

Units

PRODUCE

3 tbsp edamame
1 tbsp avocado
a quarter of a lime
1/4 mini cucumber
2 tbsp wakame salad
80 grams farmed salmon, sushi-grade, frozen and then thawed
2 tbsp red cabbage
1 radish
1/4 mango

RICE

80 grams sushi rice
1 tbsp rice vinegar
1/4 tsp salt

SPICY MAYO SAUCE

1 tbsp mayonnaise or yogurt
2 tbsp cold water
1 tbsp sriracha
1/4 tsp ginger, grated
1 garlic clove, grated
1/2 tsp soy sauce
1/8 tsp sesame oil
pinch of white pepper

TOPPINGS

white sesame seeds
black sesame seeds
nori sheets
cress

Instructions

Start by washing the rice until the water runs clear, then cook it in a rice cooker or small pot. Once it’s done, mix in rice vinegar and salt.
Place the edamame in a small bowl, cover with hot water, and let it sit for 5 minutes. Drain the water afterward.
For the spicy mayo sauce, peel the ginger and garlic, and grate them into a bowl. Add the rest of the sauce ingredients and mix everything together until smooth. Set aside.
Wash and dry the cucumber, then slice it thinly. Remove the outer leaves of the red cabbage, cut it into quarters, and finely grate it. Wash the radishes and slice them thinly or use a mandoline. Peel the mango and cut it into pieces. Scoop the avocado out of its skin, drizzle it with lime juice, and cut it into cubes. Arrange the sliced fruits and veggies on a plate for later.
Rinse and pat dry the salmon, then cut it into cubes with a sharp knife.
In a deep bowl, start by layering the rice. Place the wakame salad in the center, then arrange the other components around it in a circle on top of the rice. Sprinkle the salmon with black and white sesame seeds and add a bit of cress. Place nori sheets on the side.
Serve the sauce in a small bowl on the side, or drizzle it directly over the bowl.

Cook Time: 20 min

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AMERICAN Archive - Kimberly Zett

Bakery Style Vanilla Caramel Cookies

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Salmon Poke Bowl & Spicy Mayo Sauce

A Little Love Letter

Hi, I'm Kimberly.

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A Little Love Letter<\/h1>","tablet":"
EVERY RECIPE DESERVES<\/p>\n