Ingredients • 3/4 cup salted butter, for browning • 1/4 cup white sugar • 1/2 cup light brown sugar • 1/2 cup dark brown sugar • 1/2 tbsp vanilla bean paste • 1 tsp vanilla extract • 1 large egg • 1 5/8 cup all purpose flour • 1/2 tsp baking soda • 1/4 tsp baking powder • 1/2 tsp sea salt, for dough • 3/4 cup crushed Oreos, for dough • 6 oz Ghirardelli milk chocolate chips (half a standard bag) • 2 tbsp crushed Oreos, for topping • 1 cup powdered sugar, sifted • 2 tbsp sweetened condensed milk • 1 tsp vanilla extract, for glaze • 1 1/2 tbsp milk, for glaze (start low, add slowly) Steps 1. Melt 3/4 cup salted butter, for browning in a light-colored saucepan over medium heat, swirling often, until it foams, then turns golden brown and smells nutty (watch closely — it goes from golden to burnt fast). Pour into a bowl right away to stop cooking, then cool until just warm (not hot) before using. 2. Preheat oven to 375°F. 3. In a bowl, whisk together 1 5/8 cup all purpose flour, 1/2 tsp baking soda, 1/2 tsp sea salt, for dough, and 1/4 tsp baking powder. Set aside. 4. In a separate bowl, mix the cooled browned butter with 1/4 cup white sugar, 1/2 cup light brown sugar, and 1/2 cup dark brown sugar until combined. 5. Beat in 1 large egg, 1/2 tbsp vanilla bean paste, and 1 tsp vanilla extract. 6. Add the dry ingredients to the wet ingredients and mix until just combined. 7. Fold in 3/4 cup crushed Oreos, for dough and 6 oz Ghirardelli milk chocolate chips (half a standard bag). 8. Cover the dough and chill in the fridge for 30 minutes before baking. This firms up the browned butter and helps the dough hold together with all the mix-ins. 9. Scoop dough onto a lined baking sheet and bake for 10-12 minutes, until edges are set. 10. While still warm, sprinkle with 2 tbsp crushed Oreos, for topping. 11. Whisk together 1 cup powdered sugar, sifted, 2 tbsp sweetened condensed milk, and 1 tsp vanilla extract, for glaze. Add 1 1/2 tbsp milk, for glaze (start low, add slowly) a little at a time, whisking, until you reach your desired drizzle consistency. 12. Once cookies have cooled slightly, drizzle the glaze on top. Let set for a few minutes before serving.

Ingredients • 3/4 cup salted butter, for browning • 1/4 cup white sugar • 1/2 cup light brown sugar • 1/2 cup dark brown sugar • 1/2 tbsp vanilla bean paste • 1 tsp vanilla extract • 1 large egg • 1 2/3 cup all purpose flour • 1/2 tsp baking soda • 1/4 tsp baking powder • 1/2 tsp sea salt, for dough • 6 oz Ghirardelli milk chocolate chips (half a standard bag) • 1/2 cup mini marshmallows, frozen • 1/2 cup mini caramels, frozen (same size as mini marshmallows) • 1/2 tsp flaky sea salt, for topping Steps 1. Melt 3/4 cup salted butter, for browning in a light-colored saucepan over medium heat, swirling often, until it foams, then turns golden brown. Pour into a bowl right away to stop cooking, then cool until just warm before using. 2. Preheat oven to 350°F and line an 8x8 pan with parchment paper. 3. In a bowl, whisk together 1 2/3 cup all purpose flour, 1/2 tsp baking soda, 1/2 tsp sea salt, for dough, and 1/4 tsp baking powder. Set aside. 4. In a separate bowl, mix the cooled browned butter with 1/4 cup white sugar, 1/2 cup light brown sugar, and 1/2 cup dark brown sugar 5. Beat in 1 large egg, 1/2 tbsp vanilla bean paste, and 1 tsp vanilla extract until combined 6. Add the dry ingredients to the wet ingredients and mix until just combined. 7. Fold in 6 oz Ghirardelli milk chocolate chips, 1/2 cup frozen mını marshmallows, and 1/2 frozen cup mini caramels. 8. Spread batter evenly into the prepared 8x8 pan. Bake for 25-35 minutes, checking around the 25-minute mark. Sprinkle 1/2 tsp flaky sea salt, for topping on top immediately after baking.

Makes about 8 Cookies Ingredients • 4 1/2 tbsp unsalted butter • 6 oz milk chocolate, chopped • 1/4 cup granulated white sugar • 1/3 cup light brown sugar, packed • 1 large egg • 1 large egg yolk • 1/2 tsp vanilla extract • 5/8 cup all-purpose flour (1/2 cup + 2 tbsp) • 3 tbsp unsweetened cocoa powder • 1/2 tsp baking powder • pinch of salt Ganache • 1/4 cup heavy cream • 8 oz milk chocolate chips + any topping you want! I used mini m&ms, sprinkles , Oreo crumbles and chopped Reeses Peanut Butter Cups Steps 1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. 2. Melt 4 1/2 tbsp unsalted butter and 6 oz milk chocolate, chopped together in the microwave in 20-second bursts, stirring between each, until smooth. Let cool slightly. 3. In a bowl, whisk 1/4 cup granulated white sugar and 1/3 cup light brown sugar, 1/2 tsp vanilla extract, melted butter-chocolate and eggs until smooth. 5. In a separate bowl, whisk together 5/8 cup all-purpose flour (1/2 cup + 2 tbsp), 3 tbsp unsweetened cocoa powder, 1/2 tsp baking powder, and pinch of salt. 6. Fold the dry ingredients into the wet until just combined — the dough will be soft and glossy, not crumbly. 7. Chill the dough for 10-20 minutes — it will be soft from the extra melted chocolate, so chilling helps it hold shape. 8. Scoop into 8-9 balls and place on the baking sheet, spaced well apart. Bake 13-15 minutes, until edges look set and centers still look slightly soft. 9. Let cookies cool on the sheet for 8-10 minutes before moving to a rack to cool completely. 10. Heat 1 1/2 tbsp heavy cream, for ganache until just simmering, then pour over 3 oz milk chocolate, chopped, for ganache in a bowl. Let sit 2 minutes, then stir until smooth and glossy. 11. Drizzle the ganache over the cooled cookies. Immediately add any topping you’d like! Let sit for a few minutes or put in fridge for 10 min and then enjoy!

Recipe: Ingredients • 4 1/2 tsp active dry yeast • 1/2 cup warm water • 1 1/2 cup buttermilk, lukewarm • 1/2 tsp baking soda • 2 tbsp granulated sugar • 1/4 cup vegetable oil • 1 large egg, room temperature • 1 tsp vanilla bean paste • 5 cup all-purpose flour • 1 tsp fine sea salt • 1 cup unsalted butter, very soft (for filling) • 2 cup packed brown sugar • 3 tbsp ground cinnamon • 1/2 tsp fine sea salt (for filling) • 1 tsp vanilla bean paste (for filling) • 3/4 cup heavy cream • 2 tbsp unsalted butter, melted (for pan) Steps 1. Sprinkle dry yeast over warm water in a small bowl or measuring cup. Let sit until foamy, about 5-10 minutes. 2. In the bowl of a stand mixer, whisk together lukewarm buttermilk, baking soda — it will foam up slightly. 3. Whisk in the bloomed yeast mixture, granulated sugar, vegetable oil, egg, and vanilla bean paste until combined. 4. Add fine sea salt and 4 cups of the 5 cup all-purpose flour. Mix with the dough hook on low until a shaggy dough forms. Add more flour, a few tablespoons at a time, until the dough pulls away from the sides of the bowl. 5. Increase to medium speed and knead for 6-8 minutes until smooth, soft, and slightly tacky but not sticky. 6. Shape dough into a ball, place in a greased bowl, cover, and let rise in a warm spot until doubled, about 1-1.5 hours. 7. In a bowl for filling, mash together softened butter, brown sugar, cinnamon, 1/2 tsp fine sea salt , and vanilla bean paste, with a spatula or fork until it forms a smooth, spreadable paste. 8. Brush the bottom of the baking pan with 2 tbsp unsalted butter. Scoop off about a third of the cinnamon butter paste and dot it evenly over the buttered pan bottom, spreading gently. 9. Punch down the dough and roll out into a large rectangle. 10. Spread the remaining cinnamon butter paste evenly over the dough, all the way to the edges. I also added a little bit of cinnamon sugar dust on top. 11. Using a pizza cutter, slice the dough into wide strips, about 3-4 inches each, along the long side of the rectangle. 12. Roll each strip up individually into a tight spiral and place cut-side down into the prepared pan, on top of the paste layer, leaving a little room between each for expansion. 13. Slowly pour 3/4 cup heavy cream evenly over the shaped rolls, letting it pool into the gaps between them. 14. Cover loosely and let rolls rise until puffy, about 30-45 minutes. 15. Preheat oven to 350°F. Bake rolls uncovered for 25-30 minutes, since the larger rolls need a bit more time — until golden brown on top and the center rolls spring back when lightly pressed. 16. Let the rolls cool in the pan for 5-10 minutes so the caramelized bottom sets slightly before serving. Frosting: 8 oz cream cheese, softened • 1/4 cup unsalted butter, softened • 1 1/2 cup powdered sugar • 1 tsp vanilla bean paste • 1/8 tsp fine sea salt • 2 tbsp heavy cream or milk (to thin, as needed) Steps 1. Beat softened cream cheese and softened unsalted butter together in a bowl until smooth and no lumps remain, about 2 minutes. 2. Add powdered sugar, vanilla bean paste. Beat until smooth and fluffy. 3. Add heavy cream or milk (to thin, as needed) a little at a time, beating until you reach your desired consistency — thicker for spreading, thinner for a pourable glaze. 4. Spread or drizzle over the warm rolls right before serving.

(1lb Loaf pan) - small batch serving size : 6 slices Ingredients • 3/4 cup all-purpose flour, spoon and leveled • 1/2 tsp baking soda • 1/4 tsp salt • 1/4 cup unsalted butter • 2 tbsp vegetable oil • 1/2 cup granulated sugar • 1 large egg, at room temperature • 3/4 tsp pure vanilla extract • 3/4 cup mashed ripe bananas (about 2 medium) • 1/2 cup semi-sweet chocolate chips Steps 1. Melt unsalted butter in a light-colored saucepan over medium heat, swirling often. It'll foam, then turn golden, with brown flecks at the bottom — about 5-7 minutes. Pour into a heatproof bowl (scrape in the browned bits) and cool for 10-15 minutes until just warm, not hot. 2. Preheat oven to 350°F (175°C). Grease a 1lb loaf pan and line with parchment, leaving overhang on the long sides. 3. In a medium bowl, whisk together all-purpose flour, baking soda, and salt. Set aside. 4. To the cooled browned butter, whisk in vegetable oil and granulated sugar until combined. Whisk in egg, at room temperature, then whisk in pure vanilla extract. 5. Stir the mashed ripe bananas into the wet mixture until just combined. 6. Add the dry ingredients to the wet mixture and fold gently with a spatula until just a few streaks of flour remain — don't overmix. 7. Fold in 3/4 cup semi-sweet chocolate chips, reserving a small handful to press on top of the batter for a pretty finish. 8. Pour batter into the prepared pan and smooth the top. Bake about 40-50 minutes. Tent with foil around 25 minutes if the top is browning too fast. 9. Cool in the pan for 15 minutes, then lift out using the parchment overhang and cool completely on a wire rack before slicing.