Oh my beautiful friends, it’s that time of year when fruit is everywhere and I suddenly turn into the kind of person who dramatically gasps over berries in the produce aisle like I’ve never seen a blueberry before in my life. Summer does this to me. One minute I’m a perfectly reasonable adult and the next I’m googling “u-pick berry farms near me” while clutching my coffee like it’s a life plan.

I’m honestly considering driving over an hour to pick berries at a farm with Ivy, and her dad thinks I’ve fully lost the plot because gas is basically five dollars a gallon and there are perfectly good blueberries sitting at the grocery store right down the street. Which… fair. Very fair. Financially speaking, the grocery store berries are probably the wiser choice.

But counterpoint: tiny sun-warmed fingers stained purple with blueberry juice. Cute farm photos. The possibility of pie. Memories. Vibes.

We’ll see who wins the day on this one.

In the meantime, grocery store blueberries were just fine for these yummy blueberry almond scones, and honestly? They turned out so ridiculously cozy that I’m not even mad about it. These are the kind of scones that make you want to sit outside early in the morning before everyone else wakes up, coffee in hand, listening to birds yell at each other in the trees while the air still feels cool and sleepy.

Oh my gosh, they just scream lazy summer mornings.

And can we talk about almond and blueberry together for a second? Because they are one of those magical flavor combinations that make you feel like you accidentally became the kind of person who owns linen napkins and remembers to water herbs regularly. Sweet juicy blueberries, buttery flaky layers, a little almond extract, crunchy sliced almonds on top? My friends. Come on now.

These also make your kitchen smell like a little bakery tucked into a small town where everyone inexplicably knows how to make jam and nobody is in a hurry. Which is exactly the energy I’m trying to channel this summer because the world feels loud and fast and I would personally like to slow down long enough to eat a warm scone on the porch.

Summer, I love thee, and I promise I’ll bring the sweet treats.

My friends, you should absolutely make these and savor the bounty of the season. Even if your berries came from aisle seven under fluorescent lighting instead of a picturesque farm field. No judgment here. We’re all just doing our best and hopefully eating carbs while we do it.

Blueberry Almond Scones

Ingredients

For the Scones

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 1 cup fresh blueberries
• 1/2 cup sliced almonds
• 1/2 cup heavy cream
• 1 large egg
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract

For the Glaze

• 1 cup powdered sugar
• 2–3 tablespoons milk or cream
• 1/4 teaspoon almond extract

Directions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Cut in the cold butter using a pastry cutter or your fingers until the mixture looks crumbly with pea-sized bits of butter throughout. Rustic is the goal here. Perfection is overrated.
4. Gently stir in the blueberries and sliced almonds.
5. In a separate bowl, whisk together the heavy cream, egg, almond extract, and vanilla.
6. Pour the wet ingredients into the dry ingredients and stir just until the dough comes together. Do not overmix unless you enjoy tough scones and disappointment.
7. Turn the dough onto a lightly floured surface and gently pat it into about an 8-inch circle. Cut into 8 wedges.
8. Place the scones on the prepared baking sheet, leaving a little space between them.
9. Bake for 18–22 minutes, or until golden brown and your kitchen smells like a dream.
10. Let cool slightly while you whisk together the glaze ingredients. Drizzle over the warm scones and try not to immediately eat three of them standing at the counter. Or do. I’m not here to police your joy.

Serve warm with coffee, sunshine, and at least ten uninterrupted minutes to yourself if you can manage it.

Nobody—and I mean nobody—can clear out a bread basket faster than Ivy’s dad. Bread is his love language. Not flowers. Not fancy gifts. Just carbs. Preferably warm ones slathered in butter. And rolls? Oh, rolls make him downright emotional.

So when I decided to tackle a homemade version of those famous honey wheat rolls from Black Eyed Pea, he became very invested in the process. Suddenly this man, who leaves the kitchening to me started wandering in to check on my progress.  Did I get a baking assistant all of the sudden and it's not Ivy?  

“Do you need me to taste one?”

Sir. They haven’t even risen yet.

And let me tell you…these were SO worth it. Soft and pillow-y with just the right amount of wheatiness (not technically a word, but you absolutely know what I mean). They’ve got that cozy, slightly sweet flavor that makes you immediately want soup, Sunday dinner, or honestly just three rolls and a little salted butter while standing at the counter hiding from your responsibilities.

The real challenge here was getting photos before the entire pan disappeared. I turned around for maybe thirty seconds and caught Ivy’s dad reaching for a fourth roll like a raccoon trying to steal shiny objects. At one point I had to physically move the basket away from him so I could photograph them in peace.

Marriage is compromise.

Now, if you’ve got a bread lover in your family—or frankly if you’re the bread lover and you deserve some carb-based happiness—go make these. Yes, yeast dough takes a little time. Yes, there’s waiting involved. But the smell alone will make your kitchen feel like a cozy little bakery, and the first warm bite is absolute magic.

It’s worth the time. Just ask my husband.

Or maybe don’t. He shouldn’t talk with his mouth full of rolls.

Soft Honey Wheat Rolls

Ingredients

• 1 1/4 cups warm milk
• 2 1/4 teaspoons active dry yeast
• 1/4 cup honey
• 3 tablespoons melted butter
• 1 teaspoon salt
• 1 egg
• 1 1/2 cups whole wheat flour
• 2 to 2 1/2 cups all-purpose flour
• Extra melted butter for brushing

Instructions

1. In a large bowl, combine the warm milk, yeast, and honey. Let sit for 5–10 minutes until foamy.
2. Stir in melted butter, salt, and egg.
3. Add the whole wheat flour and mix well. Gradually add the all-purpose flour until a soft dough forms.
4. Knead for about 8 minutes until smooth and elastic. The dough should be soft but not overly sticky.
5. Place dough in a greased bowl, cover, and let rise for about 1 hour or until doubled in size.
6. Punch down dough and divide into 12–15 equal pieces. Shape into rolls and place in a greased baking dish or sheet pan.
7. Cover and let rise again for 30–45 minutes until puffy.
8. Bake at 375°F for 15–18 minutes, or until golden brown on top.
9. Brush warm rolls with melted butter and try—truly try—not to eat four immediately.

Cozy Baker’s Notes

• These are incredible with cinnamon honey butter.
• Leftovers make amazing little sandwich rolls.
• If your family hovers while bread bakes too, know that you are not alone.
• Hide two rolls for yourself before calling everyone to dinner. Experience has taught me this is necessary.

Ok, my beautiful friends, you know that if I'm not reading a cookbook, I’m probably elbow-deep in a cozy mystery. I fully—and I mean fully—dream of opening a charming little bookstore/bakery in a small town where I casually recommend scones and solve the occasional murder between batches of dough. It’s a vibe. A lifestyle. A calling, honestly.

Now, let’s ignore for a second that I
a) do not live in a small town,
b) do not own a bookstore or a bakery, and
c) barely made it out of an escape room in the allotted hour (I DID make it out though, and I feel like that deserves recognition).

Instead, let’s lean in.

Picture this: my fictional bookstore/bakery. There’s a bell on the door that dings in the most satisfying way. There’s a suspiciously quiet man in the corner reading the newspaper. Ivy is perched on a stool-studying for an exam while sipping on a latte, absolutely living her best life. And you? You’re there with me, obviously. We’re sipping coffee, breaking apart these pillowy brioche buns, and whispering theories about who might have whacked Johnson—the very mean gardener. (Honestly, he had it coming. Don’t look at me like that.)

And in our hands? These beauties.

Soft, buttery brioche buns with a little well of lightly sweetened cream cheese, swirled with blackberry jam, and dotted with whole blackberries like they’re auditioning for the cover of a cozy mystery cookbook. They are rich without being too much, sweet but still breakfast-approved (we make the rules here), and just fancy enough to make you feel like you absolutely could solve a crime if needed.

In real life—murder mysteries optional—you need to make these.

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Brioche Buns with Cream Cheese Filling & Blackberry Jam

Ingredients

For the brioche dough:

• 3 ¼ cups all-purpose flour
• 2 ¼ tsp instant yeast (1 packet)
• ¼ cup granulated sugar
• 1 tsp salt
• 4 large eggs, room temp
• ½ cup unsalted butter, very soft
• ¼ cup warm milk

For the cream cheese filling:

• 8 oz cream cheese, softened
• 3 tbsp sugar
• 1 tsp vanilla extract

For the topping:

• ½ cup blackberry jam
• 1 cup fresh blackberries
• 1 egg (for egg wash)

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Instructions

1. Make the dough (aka: trust the process).
In a stand mixer, combine flour, yeast, sugar, and salt. Add eggs and warm milk, and mix until a shaggy dough forms.

Now add that soft butter a little at a time. This will feel chaotic at first—like “this will never come together” chaotic—but give it time. After about 8–10 minutes, it should turn into a smooth, slightly sticky dough that feels rich and soft.

2. First rise.
Place dough in a greased bowl, cover, and let it rise until doubled—about 1–2 hours. Or until you get distracted by a book and go, “Oh right, dough!” (also valid).

3. Make the filling.
Mix cream cheese, sugar, and vanilla until smooth. Try not to eat it straight with a spoon. Or do. I’m not your boss.

4. Shape the buns.
Punch down the dough and divide into 10–12 pieces. Roll each into a ball and place on a lined baking sheet.

Using your fingers or the bottom of a glass, press a little well into the center of each bun.

5. Fill them up.
Add a spoonful of cream cheese filling into each well, then top with a little blackberry jam. Swirl it gently if you’re feeling artistic (or just emotionally stable that day).

Dot each bun with a couple whole blackberries because we are going for cozy mystery chic.

6. Second rise.
Cover and let rise again for about 30–45 minutes, until puffy.

7. Bake.
Preheat oven to 350°F. Brush edges with egg wash for that golden glow.

Bake for 18–22 minutes, until beautifully golden and your kitchen smells like you’ve got your life together.

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The Charming Detective Solves the Flavor Case

These buns are soft, rich, and just the right amount of indulgent. The cream cheese melts into the brioche, the blackberry jam gets all jammy and perfect, and those little berries on top? Pure main character energy.

Make them for a slow morning. Make them for your people. Make them because you deserve something warm and lovely and just a little bit magical.

And if you do happen to solve a small-town mystery while eating one… please report back. I have theories.

My friends, Mother Nature has lost her ever loving mind. Last week, schools closed because of a late winter storm and as I sit here writing this it’s 80 degrees outside. Later this week, we’re supposed to hit 89. For. REAL!!! Climate change is cray.

Do you know what’s not crazy? Ice cream.

Ice cream is the answer to many a question. Hard day at work? Ice cream. The kids are in Finals Hell in college? Ice cream. The weather is giving you whiplash? You guessed it…ice cream.

And I’ve been obsessing over this flavor for months. Ivy and I shared a cone of salted peanut butter ice cream at Union Station a couple of months ago and I said to myself, “self—you need to figure out how to make this, because you can’t just drive downtown once a week and spend $20 on ice cream. Not in this economy!”

So I got to work.

Now, the next version of this will totally happen in my ice cream maker (because apparently I enjoy creating more dishes for myself), but for now I’m going to stare 89 right in the eye and take a big fat lick of this ice cream. No churn, no fuss, no fancy equipment—just vibes and a slightly unhinged determination to not melt into a puddle.

It’s sweet. It’s salty. It’s peanut butter and frankly, I don’t care what the temperature is. I’m going to be eating this year round.

And you should too.

Salted Peanut Butter No-Churn Ice Cream with Peanut Butter Cups

Ingredients

• 2 cups heavy whipping cream, cold
• 1 (14 oz) can sweetened condensed milk
• 3/4 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 1/2–1 teaspoon flaky sea salt (to taste)
• 1 cup chopped peanut butter cups (plus extra for topping because we’re not quitters)

Instructions

1. Whip it real good
   In a large bowl, whip the heavy cream until stiff peaks form. This is your arm workout for the day if you’re doing it by hand. Congratulations, you’re thriving.
2. Make the peanut butter base
   In another bowl, whisk together the sweetened condensed milk, peanut butter, vanilla, and sea salt until smooth and creamy. Try not to eat it straight from the bowl. (Or do. I’m not your mom.)
3. Fold gently
   Fold the whipped cream into the peanut butter mixture in batches. Be gentle here—we’re making ice cream, not punching dough.
4. Add the good stuff
   Fold in the chopped peanut butter cups. Pause to admire your life choices.
5. Freeze
   Pour the mixture into a loaf pan or freezer-safe container. Sprinkle extra peanut butter cups and a little flaky salt on top because we believe in abundance.
6. Wait (the hardest part)
   Freeze for at least 6 hours, or overnight if you have self-control. (I do not.)

Notes from My Slightly Melty Kitchen

• Taste before freezing and adjust salt levels—it should have that sweet-salty magic that makes you go back for “just one more bite” 17 times.
• Let it sit at room temp for 5–10 minutes before scooping so you don’t pull a muscle.
• This is wildly kid-approved, Ivy-tested, and dangerously easy to make on repeat.

So here we are. Weather chaos outside, creamy peanut buttery bliss inside. Honestly, if the forecast is going to keep playing games, I’m just going to lean in and keep a freezer full of ice cream like the emotionally prepared adult I aspire to be.

Stay cool, my friends. Literally.

Oh friend… gather ‘round, because I have a confession and a mission, and both involve chocolate. 

If there’s one thing I can count on Miss Ivy eating almost every single day of the week, it’s some variation of a chocolate chip muffin. Chocolate chip, double chocolate chip… if it’s got chocolate and vaguely resembles a muffin, she’s in. Honestly, it’s one of the few “safe foods” that always works, so I lean in.

But here’s the thing.

She LOVES those big, bakery-style muffins from the grocery store. You know the ones...tall, domed, slightly sparkly tops, wrapped in crinkly paper that somehow makes them taste even better? Yeah. Those.

We have spent… an embarrassing amount of money on those muffins.

And listen, I’m not above a grocery store treat. But at some point, standing there with my receipt and my dignity in tatters, I thought: Christine. You bake bread for fun. You can figure out a muffin.

So here we are.

Meet the Muffins That Might Save My Grocery Budget

These Sourdough Discard Double Chocolate Muffins are my latest attempt to win back both my wallet and my pride. And honestly? They might be the ones.

They’re rich, chocolatey, soft, and just the right amount of indulgent. Plus, they give me an excuse to use up sourdough discard, which makes me feel like the kind of person who has her life together—even if I absolutely do not.

I didn’t make them huge and bakery-style this time (turns out, I do not own the proper liners… shocking), but I did sprinkle a little turbinado sugar on top for that sparkle and crunch. Because if we’re doing this, we’re doing it right.

And then, in a shocking twist no one saw coming… I ate more of them than Ivy did.

Growth is a journey.

The Secret (That Requires Patience… I Know, I Know)

Here’s the deal. If you want that beautiful, tall, bakery-style muffin rise? The kind that makes you feel like you should be charging $4.75 each?

You’ve got to wait.

Make the batter the night before, cover it, and let it hang out in the fridge overnight. That extra time lets the flour fully hydrate, the flavors deepen, and the batter thicken in the best way.

And the result? Muffins with that gorgeous springy dome and tender crumb.

Trust me—your patience will pay off. (Even if you complain about it the whole time. I did.)

Sourdough Discard Double Chocolate Muffins

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• ½ cup cocoa powder
• 1 teaspoon espresso powder
• 3/4 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 eggs, room temperature
• ¾ cup sour cream
• ½ cup vegetable oil
• ⅓ cup whole milk
• ⅓ cup sourdough discard (about 100g)
• 2 teaspoons vanilla extract
• 1 ½ cups chocolate chips
• Turbinado sugar, for sprinkling (optional but highly recommended for sparkle )

Instructions

1. Mix the dry ingredients
   In a large bowl, whisk together the flour, sugar, cocoa powder, espresso powder, baking soda, baking powder, and salt.
2. Mix the wet ingredients
   In a separate bowl, whisk together the eggs, sour cream, vegetable oil, milk, sourdough discard, and vanilla extract until smooth.
3. Bring it all together
   Pour the wet ingredients into the dry ingredients and gently mix until just combined. Don’t overmix—lumpy batter is your friend here.
4. Add the chocolate chips
   Fold in the chocolate chips like the generous, chocolate-loving person you are.
5. The overnight magic (don’t skip this if you can help it)
   Cover the bowl and place the batter in the fridge overnight.
6. Bake day
   The next day, preheat your oven to 375°F (190°C). Line a muffin tin (even if they’re not bakery-sized… we persevere).
7. Fill and sparkle
   Scoop the batter into the muffin cups, filling them about ¾ full. Sprinkle the tops with turbinado sugar.
8. Bake
   Bake for 18–22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
9. Cool (or don’t)
   Let them cool for a few minutes… or immediately burn your tongue because you couldn’t wait. Your call.

Will these completely replace the grocery store muffins?

Jury’s still out—Miss Ivy is a tough critic with strong muffin opinions.

But they’re softer, richer, made with ingredients I actually recognize, and significantly easier on the budget. And if I’m being honest… I kind of hope she doesn’t eat all of them.

Because I’d like a few for myself. For research purposes, obviously.

My beautiful friends…you all know me well enough by now to know that I loves me some comfort food. And if you’re new—hey there! Welcome! I’m so glad you’re here, and I really hope you like cheese. A lot of cheese. Possibly an unreasonable amount of cheese.

But I digress.

Ivy’s dad just started a new job (YAAAAAAAAAAYYYY!!!), which is amazing and wonderful and we are so grateful…aaaaand also it has thrown a giant, chaotic wrinkle into our daily routine. Suddenly life feels like a high-stakes game of Tetris, and unfortunately, I am deeply unqualified. Pieces are falling, nothing is fitting, and somehow dinner is supposed to happen every single night??

Rude.

Between getting everyone where they need to be and trying to keep actual humans fed (again, rude), I’ve been leaning hard into freezer meals and make-aheads. Because if Future Me can do Past Me a solid, I’m not going to stand in her way. And since I love you, I want to make your life easier too.

Enter: this Chicken Enchilada Skillet situation. Cozy, cheesy, deeply satisfying, and—most importantly—not trying to ruin your evening.

This recipe is so good and requires just a smidge of planning ahead (or, you know, a last-minute grocery run while whispering “we’ve got this” to yourself in the parking lot). Grab some pre-cooked chicken breast and a batch of homemade enchilada sauce. I love the one from Karrie Truman’s Seriously Good Freezer Meals cookbook—and listen, I know there’s peanut butter in it. I KNOW. Stay with me. Do not knock it until you try it. It’s magic.

But also, if you have a favorite store-bought enchilada sauce? Use it. I don’t judge. This is a safe space.

The real genius here, though? We are not rolling enchiladas. Not today. Not in this season of life. We are cutting up corn tortillas and tossing them right into the skillet like the time-saving legends we are. Same cozy vibes, way less effort, significantly more sanity.

Top this bad boy with whatever makes your heart happy, serve it up, and then take a moment—just a moment—to pat yourself on the back. You fed your people. You survived the day. You won this round of the video game of life.

And honestly? That deserves extra cheese.

Chicken Enchilada Skillet with Homemade Enchilada Sauce

Ingredients

For the skillet:

• 2 cups cooked chicken breast, shredded or chopped
• 8 small corn tortillas, cut into bite-sized pieces
• 2 cups enchilada sauce (homemade or store-bought)
• 1 ½ cups shredded cheese (cheddar, Monterey Jack, or a blend—measure with your heart)
• 1 tablespoon olive oil
• ½ small onion, diced
• 1 clove garlic, minced
• Salt and pepper, to taste

Optional toppings (highly encouraged):

• Sour cream
• Avocado or guacamole
• Fresh cilantro
• Diced tomatoes
• Jalapeños
• A squeeze of lime

Quick Homemade Enchilada Sauce (Peanut Butter Magic Included)

• 2 tablespoons oil or butter
• 2 tablespoons flour
• 2 tablespoons chili powder
• 1 teaspoon cumin
• ½ teaspoon garlic powder
• 2 cups chicken broth
• 2 tablespoons tomato paste
• 1 tablespoon peanut butter (trust the process)
• Salt, to taste

Instructions:

1. In a saucepan, whisk together oil and flour over medium heat to form a paste.
2. Stir in chili powder, cumin, and garlic powder until fragrant.
3. Slowly whisk in chicken broth until smooth.
4. Add tomato paste and peanut butter, stirring until fully combined.
5. Simmer until slightly thickened. Taste and add salt as needed. Try not to eat it straight from the pan (or do, I won’t tell).

Skillet Instructions

1. Heat olive oil in a large oven-safe skillet over medium heat.
2. Add diced onion and cook until soft, about 3–4 minutes. Add garlic and cook for another 30 seconds.
3. Stir in the cooked chicken and enchilada sauce. Let it all get cozy together.
4. Fold in the tortilla pieces, making sure they’re coated in all that saucy goodness.
5. Sprinkle cheese over the top like you mean it.
6. Either cover and let it melt on the stovetop or pop the skillet under the broiler for a couple minutes until bubbly and golden.
7. Remove from heat and pile on your favorite toppings.

Serve it straight from the skillet (because dishes are not the vibe right now), gather your people, and dig in.

You’ve got this. And dinner? Dinner is handled.