Pantry to Plate, New York, NY (2026)

10/31/2025

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12/24/2024

Brown Butter Cinnamon Sweet Rolls

Ingredients:

For the dough:
4 cups all-purpose flour
1/4 cup granulated sugar
1 packet (2 1/4 teaspoons) active dry yeast
1 teaspoon salt
1 cup warm milk
1/4 cup unsalted butter, melted
2 large eggs

For the brown butter filling:
1/2 cup unsalted butter, browned
1 cup brown sugar, packed
2 tablespoons ground cinnamon
1/4 teaspoon salt

For the glaze:
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

Instructions:

For the dough, combine the warm milk, sugar, and yeast in a bowl. Let it sit for about 5 minutes until frothy.

In a separate large bowl, mix the flour and salt. Add the yeast mixture, melted butter, and eggs. Stir until the dough begins to come together. Knead the dough for about 6-8 minutes on a floured surface until smooth. Place the dough in a greased bowl, cover it with a cloth, and let it rise for 1 hour, or until doubled in size.

While the dough rises, brown the butter for the filling. In a small saucepan, melt the butter over medium heat. Stir occasionally until the butter turns golden brown and has a nutty aroma. Remove from heat and let it cool slightly.

Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 12x16 inches. Brush the brown butter over the dough, then sprinkle with brown sugar, cinnamon, and salt. Roll the dough tightly from one edge, then slice it into 12 even rolls.

Place the rolls in a greased 9x13-inch baking dish. Cover and let them rise for 30 minutes. Preheat your oven to 350°F (175°C).

Bake the rolls for 25-30 minutes, or until golden brown.

For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the warm rolls.

Enjoy these soft, flavorful brown butter cinnamon rolls with a sweet glaze!

12/24/2024

Christmas Chocolate Thumbprint Cookies

Ingredients:

For the cookie dough:
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder

For the filling:
1/2 cup semi-sweet chocolate chips
2 tablespoons heavy cream
Sprinkles or crushed candy canes (optional, for topping)

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking powder, salt, and cocoa powder. Set aside.

In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the egg and vanilla extract. Gradually add the dry ingredients to the wet mixture and stir until combined.

Roll the dough into 1-inch balls and place them on the prepared baking sheet. Use your thumb to gently press down in the center of each ball, creating a small well.

Bake for 10-12 minutes, or until the edges are set. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

While the cookies are cooling, prepare the filling. In a small microwave-safe bowl, melt the semi-sweet chocolate chips and heavy cream together in the microwave in 20-second intervals, stirring between each, until smooth and fully melted.

Once the cookies have cooled, spoon or pipe the chocolate filling into the thumbprint wells. Optionally, sprinkle with crushed candy canes or festive sprinkles for a holiday touch.

Enjoy these rich, chocolaty thumbprint cookies that are perfect for the holidays!

12/24/2024

Chewy Chocolate Chip Cookies – Soft, chewy, and packed with chocolate chips, these cookies are the perfect treat for any chocolate lover!

Ingredients:

• 2 ¼ cups all-purpose flour
• 1 tsp baking soda
• ¼ tsp salt
• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups semi-sweet chocolate chips

Instructions:
⭐ Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
⭐ In a bowl, whisk together flour, baking soda, and salt. Set aside.
⭐ In a large bowl, cream together butter, granulated sugar, and brown sugar until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
⭐ Gradually add the dry ingredients to the wet mixture, mixing until just combined.
⭐ Fold in the chocolate chips.
⭐ Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing about 2 inches apart.
⭐ Bake for 9–11 minutes, or until the edges are lightly golden but the center remains soft.
⭐ Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Enjoy these chewy, melt-in-your-mouth chocolate chip cookies fresh out of the oven!

12/24/2024

Pumpkin Cinnamon Rolls Sweet Bread

Ingredients:

For the dough:
3 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon salt
2 1/4 teaspoons active dry yeast
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup warm milk
1/4 cup unsalted butter, melted
1/2 cup canned pumpkin puree
2 large eggs

For the filling:
1/2 cup unsalted butter, softened
1 cup brown sugar, packed
2 tablespoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

For the glaze:
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

Instructions:

In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until frothy.

In a large bowl, mix the flour, salt, cinnamon, and nutmeg. Add the yeast mixture, melted butter, pumpkin puree, and eggs. Stir to combine and then knead the dough on a floured surface for about 6-8 minutes, until smooth and elastic. Place the dough in a greased bowl, cover with a cloth, and let it rise for 1 hour, or until doubled in size.

While the dough is rising, prepare the filling by mixing the softened butter, brown sugar, cinnamon, ginger, and cloves until smooth.

Once the dough has risen, punch it down and roll it out into a rectangle about 12x18 inches. Spread the filling evenly over the dough. Roll the dough tightly from the long side and slice it into 12 equal rolls.

Place the rolls in a greased 9x13-inch baking pan. Cover and let them rise for 30 minutes. Preheat your oven to 350°F (175°C).

Bake for 25-30 minutes, or until golden brown.

For the glaze, whisk together powdered sugar, milk, vanilla extract, and cinnamon until smooth. Drizzle the glaze over the warm rolls.

Enjoy these soft, spiced pumpkin cinnamon rolls with a sweet, cinnamon glaze!

12/24/2024

Banana Snickerdoodle Cookies – A twist on the classic snickerdoodle, these soft and chewy cookies are infused with banana flavor and rolled in a cinnamon-sugar coating for a deliciously unique treat!

Ingredients:

For the Cookies:
• 1 ¾ cups all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp ground cinnamon
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ¼ cup brown sugar, packed
• 1 large ripe banana, mashed
• 1 tsp vanilla extract
• 1 large egg

For the Cinnamon-Sugar Coating:
• 2 tbsp granulated sugar
• 1 tsp ground cinnamon

Instructions:
⭐ Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
⭐ In a bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
⭐ In a large bowl, cream together butter, granulated sugar, and brown sugar until smooth and creamy. Add the mashed banana, vanilla extract, and egg, and mix until well combined.
⭐ Gradually add the dry ingredients to the wet mixture, mixing until just combined.
⭐ In a small bowl, combine the sugar and cinnamon for the coating.
⭐ Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in the cinnamon-sugar mixture until coated.
⭐ Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
⭐ Bake for 10–12 minutes, or until the edges are lightly golden.
⭐ Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Enjoy these delicious banana snickerdoodle cookies as a fun twist on the classic!

12/24/2024

Peppermint Bark Brownies

Ingredients:

For the brownies:
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup semisweet chocolate chips

For the peppermint bark topping:
8 oz white chocolate, chopped
1/2 cup crushed peppermint candies or candy canes
1/4 teaspoon peppermint extract

Instructions:

Preheat your oven to 350°F (175°C) and grease or line an 8x8-inch baking pan with parchment paper.

In a large bowl, mix together the melted butter and granulated sugar until smooth. Add the eggs and vanilla extract, stirring to combine.

In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chocolate chips.

Pour the brownie batter into the prepared pan, spreading it evenly. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the brownies cool completely in the pan.

For the peppermint bark topping, melt the white chocolate in a heatproof bowl over simmering water or in the microwave, stirring every 30 seconds until smooth. Once melted, stir in the peppermint extract.

Pour the melted white chocolate over the cooled brownies and spread it evenly. Immediately sprinkle the crushed peppermint candies over the top.

Let the peppermint bark set at room temperature or refrigerate for 30 minutes until the chocolate is firm.

Cut into squares and enjoy the delicious combination of rich brownies and refreshing peppermint bark!

12/24/2024

Strawberry Sweet Rolls – Soft, fluffy rolls filled with sweet strawberry filling and topped with a creamy glaze, perfect for breakfast or a sweet treat!

Ingredients:

For the Dough:
• 3 ½ cups all-purpose flour
• ¼ cup granulated sugar
• 1 packet (2 ¼ tsp) active dry yeast
• ½ tsp salt
• ½ cup whole milk, warmed
• ¼ cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract

For the Strawberry Filling:
• 1 ½ cups fresh strawberries, chopped
• ½ cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp lemon juice

For the Glaze:
• 1 cup powdered sugar
• 2 tbsp milk
• ½ tsp vanilla extract

Instructions:
⭐ In a large bowl, combine flour, sugar, yeast, and salt. In a separate bowl, mix together warm milk, softened butter, eggs, and vanilla extract. Gradually add the wet ingredients to the dry mixture, stirring until a dough forms.
⭐ Knead the dough on a lightly floured surface for 5–7 minutes, until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour, or until doubled in size.
⭐ While the dough is rising, prepare the strawberry filling. In a saucepan, combine chopped strawberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens and becomes jam-like, about 5–7 minutes. Remove from heat and let it cool.
⭐ Once the dough has risen, roll it out into a rectangle (about 12x18 inches). Spread the strawberry filling evenly over the dough.
⭐ Starting from one long edge, roll the dough into a tight log. Cut the log into 12 equal pieces and place them in a greased 9x13-inch baking dish.
⭐ Cover the rolls and let them rise for 30 minutes. Preheat the oven to 350°F (175°C).
⭐ Bake the rolls for 20–25 minutes, or until golden brown.
⭐ While the rolls are cooling, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract. Drizzle the glaze over the rolls once they’ve cooled slightly.

Enjoy these soft and sweet strawberry rolls as a delicious morning treat or dessert!

12/24/2024

Fudgy Cream Cheese Brownies – Rich, decadent brownies with a creamy swirl of cheesecake, creating the perfect balance of fudgy chocolate and smooth cream cheese in every bite!

Ingredients:

For the Brownie Batter:
• 1 cup unsalted butter
• 1 ¼ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 4 large eggs
• 1 tsp vanilla extract
• ½ tsp salt
• 1 cup all-purpose flour

For the Cream Cheese Swirl:
• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 tsp vanilla extract
• 1 egg

Instructions:
⭐ Preheat the oven to 350°F (175°C) and grease or line an 8x8-inch baking pan with parchment paper.
⭐ In a microwave-safe bowl, melt the butter. Once melted, stir in the granulated sugar and cocoa powder until smooth.
⭐ Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and salt.
⭐ Gradually add the flour, mixing until just combined. Pour the brownie batter into the prepared pan and smooth the top.
⭐ In a separate bowl, beat the softened cream cheese, granulated sugar, vanilla extract, and egg until smooth and creamy.
⭐ Drop spoonfuls of the cream cheese mixture onto the brownie batter. Use a knife or a skewer to swirl the cream cheese into the brownie batter to create a marbled effect.
⭐ Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
⭐ Allow the brownies to cool in the pan before cutting into squares and serving.

Enjoy these fudgy cream cheese brownies as a rich and indulgent dessert!

12/24/2024

Seven Layer Bars

Ingredients:

- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1 can (14 oz) sweetened condensed milk
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup butterscotch chips
- 1 cup shredded coconut
- 1 cup chopped walnuts or pecans (optional)

Instructions:

Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper or lightly grease it.

In a small bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are evenly coated. Press this mixture into the bottom of the prepared pan to form a crust.

Pour the sweetened condensed milk evenly over the crust.

Layer the chocolate chips, butterscotch chips, shredded coconut, and chopped nuts (if using) on top of the condensed milk. Do not stir; just spread each ingredient evenly over the layers.

Bake for 20-25 minutes, or until the edges are golden and the top is slightly bubbly.

Allow the bars to cool completely in the pan before cutting into squares.

Enjoy these sweet, gooey, and crunchy seven-layer bars—perfect for any occasion!

12/23/2024

Cherry Chocolate Chip Cookies – Soft, chewy cookies loaded with sweet maraschino cherries and rich chocolate chips, creating the perfect balance of fruity and chocolatey flavors!

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• ¼ cup brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips
• ½ cup maraschino cherries, drained, patted dry, and chopped
• 1 tbsp cherry juice (from the maraschino cherry jar, optional for added flavor)

Instructions:
⭐ Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
⭐ In a bowl, whisk together flour, baking soda, and salt. Set aside.
⭐ In a large bowl, cream together butter, granulated sugar, and brown sugar until smooth and fluffy. Add the egg and vanilla extract, mixing well.
⭐ Gradually add the dry ingredients to the wet mixture, stirring until just combined.
⭐ Gently fold in the chocolate chips, chopped cherries, and cherry juice (if using).
⭐ Scoop tablespoon-sized portions of dough and roll them into balls. Place the dough balls onto the prepared baking sheet, spacing about 2 inches apart.
⭐ Bake for 10–12 minutes, or until the edges are lightly golden.
⭐ Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Enjoy these sweet and indulgent cherry chocolate chip cookies as a perfect treat for any occasion!

12/23/2024

Brown Butter Pumpkin Oatmeal Cookies

Ingredients:

For the cookies:
1/2 cup unsalted butter
1 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup canned pumpkin puree
1 large egg
1 teaspoon vanilla extract
1 1/2 cups old-fashioned rolled oats
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
1/2 cup chocolate chips (optional)

Instructions:

Start by browning the butter. In a medium saucepan, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and develops a nutty aroma (about 5-7 minutes). Remove from heat and let it cool for 5-10 minutes.

In a large bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, egg, and vanilla extract. Add the browned butter and mix until smooth.

In a separate bowl, combine the oats, flour, cinnamon, nutmeg, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in the walnuts and chocolate chips.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough and place them onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are golden and the centers have set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Enjoy these soft, chewy cookies with a delicious, nutty brown butter flavor and a warm pumpkin spice kick!

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