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INGREDIENTS 
  • 1 cup salted butter softened
  • 1 cup  brown sugar tightly packed
  • 1/2 cup white sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/2 cups all-purpose flour
  • 2 cups chocolate chips​
​
INSTRUCTIONS
  • Preheat oven to 350 degrees. Lightly grease two baking sheets with nonstick cooking spray or line with parchment paper.
  • In a large bowl, use a hand mixer to cream together butter, brown sugar, and white sugar.
  • Add in eggs and vanilla and beat until smooth.
  • Stir in baking soda, salt, and flour and mix until it forms a nice dough. Stir in chocolate chips with a spoon.
  • Take two tablespoons of dough and use your hands to quickly shape into a dough ball and place on the prepared cookie sheets, twelve cookies per pan. This recipe makes 24 cookies.
  • Bake in the preheated oven for 10-12 minutes, until just kissed with brown. Do not over bake.
  • Remove pan from oven and let the cookies cool on the pan for 3 to 5 minutes, then transfer to a wire rack to cool completely. Once cooled store in an airtight container.

    NOTES
Freezer Instructions
This cookie dough can easily be frozen. For best results, shape into balls and freeze on a baking sheet. Once frozen, transfer to a resealable plastic freezer bag for long term storage, up to 3 months. When ready to bake, place cookie dough onto baking sheet and let thaw while oven preheats. Bake approximately 12 to 15 minutes.
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INGREDIENTS
  • 2 cup heavy cream
  • 2 cup half and half
  • 1 cup sugar
  • 2 teaspoon vanilla extract
  • 2 gallon sized resealable plastic bags
  • 4 cups ice cubes
  • 1 cup salt
    ​
INSTRUCTIONS
  • Pour cream, half and half, sugar, and vanilla extract into a gallon sized resealable plastic bag. Seal well. Squish it around to combine until sugar is dissolved.
  • Place ice cubes and salt into another gallon sized resealable plastic bag.
  • Place the bag with the ice cream mixture into the bag with the ice. Seal the larger bag.
  • Shake until mixture freezes, about 10-20+ minutes.

CAN I MAKE ICE CREAM IN A BAG IN OTHER FLAVORS BESIDES VANILLA?

Yes! You can use any ice cream recipe and use this same method to freeze it. Some ice cream flavor recipes may require more prep work so keep that in mind as many other flavors will take more than 5 minutes to make. Any ice cream base that requires heating or cooking on the stove will need to be cooled completely in order to freeze it using the ice bag or rolling can methods. You can easily make chocolate, strawberry, or mint chocolate chip.

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INGREDIENTS

Crumble Topping
  • 1/2 cup packed brown sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup cold salted butter cut into small pieces

Pancake Bread
  • 2 1/4 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 cups buttermilk
  • 2 large eggs
  • 1/4 cup melted butter
  • 6 ounces fresh or frozen* blueberries

    INSTRUCTIONS

  • Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9x5 inch loaf pan.
  • In a medium bowl, prepare the crumble topping by stirring together brown sugar, flour, and salt. Use a pastry cutter (or two knives) to cut the butter into the flour mixture until it resembles small pebbles or sand. Set aside.
  • In a large mixing bowl, stir together flour, sugar, baking soda, and salt.
  • Whisk in buttermilk, eggs, and melted butter just until combined. Use a rubber spatula to gently fold in blueberries.
  • Pour batter into prepared pan. Sprinkle crumble topping generously over the top of the batter in an even layer. 
  • Bake in the preheated 350 degree oven for 50-60 minutes until middle of loaf is set. Serve hot or room temperature with maple syrup.
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Ingredients
  • 8 tablespoons (1 stick) unsalted butter, softened at room temperature
  • 1 cup plus 2 tablespoons sugar
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 1/2 cups fresh or thawed frozen blueberries
  • 2 cups flour
  • 1/2 cup whole, 2 percent fat, or 1 percent fat milk
  • 1/4 teaspoon cinnamon

Directions
  1. Preheat the oven to 375 degrees F. Grease a muffin tin or line the cups with paper liners. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add 1 cup of the sugar and mix. Add the eggs, vanilla, baking powder, and salt and mix. In a shallow bowl, mash 3/4 cup of the blueberries with the back of a fork. Add to the batter and mix.

  2. With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk, and mix. Repeat with remaining flour and milk. Fold in the remaining 1 3/4 cups whole blueberries by hand until well mixed. In a separate small bowl, mix the remaining 2 tablespoons sugar with the cinnamon. Use an ice-cream scoop or large spoon to fill the muffin cups 3/4 full. Sprinkle the cinnamon-sugar over the muffins and bake until golden brown and risen, 25 to 30 minutes. Let cool in the pan at least 30 minutes before turning out.
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INGREDIENTS
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup butter, barely melted but not too hot (see photo above)
  • ¾ cup light brown sugar, packed
  • ⅔ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1 large egg
  • 2 cups semisweet chocolate chips (I used half chips and half chunks, but either is fine)
  • Coarse sea salt
    ​
​INSTRUCTIONS
  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. In a medium bowl mix together the flour, baking soda and the salt: Set aside.
  3. In a large bowl beat together the butter, sugars, vanilla extract and the vinegar until smooth. Beat in the egg just until combined.
  4. Mix the flour mixture into the wet mixture just until combined. Stir in the chips.
  5. Using a large cookie scoop (about 2 rounded tablespoons) drop about 3 inches apart onto cookie sheet.
  6. Bake for 8 to 10 minutes, they will look light brown around the edges and will look underdone in the center. Remove from the oven and immediately sprinkle each cookie with a little sea salt. Allow to sit on the sheet for 10 minutes before moving to a rack to cool.
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Ingredients 
  • 1/2 cup melted unsalted butter or vegetable oil, plus more for greasing pan 
  • 1 3/4 cups flour
  • 1/2 cup sugar 
  • 1 teaspoon baking soda 
  • 1 teaspoon ground cinnamon 
  • 1/2 teaspoon fine salt 
  • 2 eggs, lightly beaten 
  • 1/4 cup buttermilk, sour cream, or yogurt 
  • 1/2 cup light brown sugar (lightly packed) 
  • 1 teaspoon pure vanilla extract 
  • 4 soft, very ripe medium bananas, mashed (about 1 and 1/2 cups) 

Directions 
  • Pre-heat oven 350 and lightly butter 9 x 5 inch loaf pan 
  • Whisk together the flour, white sugar, baking soda, cinnamon, salt in large bowl 
  • Whisk eggs, melted butter, buttermilk, brown sugar, and vanilla in a medium bowl
  • Stir in mashed bananas 
  • Combine all (it's okay if there are some lumps) 
  • Pour batter into pan and tap to evenly distribute 
  • Bake about 1 hour (check with toothpick) 
  • Let stand for 10 minutes 

Recipes

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