Brown Butter Chocolate Chip Cookies

Name: White Bean & Rosemary Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Ingredients: 3 15-oz cans canned white beans (cannellini), drained; 3 tbsp olive oil; 1 large yellow onion (diced); 5 cloves garlic cloves (minced); 2 sprigs fresh rosemary sprigs; 4 cups vegetable broth; 2 tbsp lemon juice; 1 to taste salt and pepper; 2 tbsp good olive oil (for drizzling)

The classic, elevated. Browning the butter adds a nutty, caramel depth that takes these from good to absolutely unforgettable. A weekend staple in Jen's kitchen.

From Blue Sky Treats — https://blueskytreats.com

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The classic, elevated. Browning the butter adds a nutty, caramel depth that takes these from good to absolutely unforgettable. A weekend staple in Jen's kitchen.

Prep20 min

Cook12 min

DifficultyEasy

Cal / serving~297

Servings

6 cookies · ~297 cal each · ~1783 cal total

Ingredients

3 15-oz cans canned white beans (cannellini), drained

3 tbsp olive oil

1 large yellow onion (diced)

5 cloves garlic cloves (minced)

2 sprigs fresh rosemary sprigs

4 cups vegetable broth

2 tbsp lemon juice

1 to taste salt and pepper

2 tbsp good olive oil (for drizzling)

You'll need

·Stand mixer or hand mixer
·Baking sheets
·Parchment paper
·Small saucepan
·Mixing bowls
·Cookie scoop
·Wire cooling rack

Instructions

Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.

Add garlic and rosemary sprigs. Cook 2 minutes until fragrant.

Add beans and broth. Bring to a simmer and cook 20 minutes.

Remove rosemary sprigs. Use an immersion blender to blend about half the soup until creamy but still chunky.

Stir in lemon juice. Season with salt and pepper. Serve drizzled with good olive oil and crusty bread alongside.

Calorie estimates are approximate and calculated from ingredient quantities. Actual values may vary.

Box Hack

Doctored Box Mix Brownies

Why start from scratch when a box mix is 80% of the way there? A few swaps — butter for oil, an extra egg yolk, espresso powder — and nobody will believe it came from a box.

From Blue Sky Treats — https://blueskytreats.com

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Why start from scratch when a box mix is 80% of the way there? A few swaps — butter for oil, an extra egg yolk, espresso powder — and nobody will believe it came from a box.

Prep10 min

Cook25 min

DifficultyEasy

Cal / serving~297

Servings

6 brownies · ~297 cal each · ~1783 cal total

Ingredients

3 15-oz cans canned white beans (cannellini), drained

3 tbsp olive oil

1 large yellow onion (diced)

5 cloves garlic cloves (minced)

2 sprigs fresh rosemary sprigs

4 cups vegetable broth

2 tbsp lemon juice

1 to taste salt and pepper

2 tbsp good olive oil (for drizzling)

You'll need

·8x8 or 9x13 baking pan
·Mixing bowl
·Whisk
·Spatula
·Parchment paper

Instructions

Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.

Add garlic and rosemary sprigs. Cook 2 minutes until fragrant.

Add beans and broth. Bring to a simmer and cook 20 minutes.

Remove rosemary sprigs. Use an immersion blender to blend about half the soup until creamy but still chunky.

Stir in lemon juice. Season with salt and pepper. Serve drizzled with good olive oil and crusty bread alongside.

Calorie estimates are approximate and calculated from ingredient quantities. Actual values may vary.

Tahini Swirl Snickerdoodles

Cinnamon sugar meets nutty tahini in this unexpected twist on a classic. The swirl creates pockets of richness in every bite.

From Blue Sky Treats — https://blueskytreats.com

Back to Cooking

Cinnamon sugar meets nutty tahini in this unexpected twist on a classic. The swirl creates pockets of richness in every bite.

Prep20 min

Cook12 min

DifficultyMedium

Cal / serving~297

Servings

6 cookies · ~297 cal each · ~1783 cal total

Ingredients

3 15-oz cans canned white beans (cannellini), drained

3 tbsp olive oil

1 large yellow onion (diced)

5 cloves garlic cloves (minced)

2 sprigs fresh rosemary sprigs

4 cups vegetable broth

2 tbsp lemon juice

1 to taste salt and pepper

2 tbsp good olive oil (for drizzling)

You'll need

·Stand mixer or hand mixer
·Baking sheets
·Parchment paper
·Mixing bowls
·Cookie scoop
·Small bowl for rolling

Instructions

Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.

Add garlic and rosemary sprigs. Cook 2 minutes until fragrant.

Add beans and broth. Bring to a simmer and cook 20 minutes.

Remove rosemary sprigs. Use an immersion blender to blend about half the soup until creamy but still chunky.

Stir in lemon juice. Season with salt and pepper. Serve drizzled with good olive oil and crusty bread alongside.

Calorie estimates are approximate and calculated from ingredient quantities. Actual values may vary.

Breads

Focaccia with Herb Oil

Pillowy, golden, and impossibly fragrant. This no-knead focaccia is the perfect weekend project — minimal effort, maximum reward.

From Blue Sky Treats — https://blueskytreats.com

Back to Cooking

Pillowy, golden, and impossibly fragrant. This no-knead focaccia is the perfect weekend project — minimal effort, maximum reward.

Prep20 min

Cook25 min

DifficultyEasy

Cal / serving~297

Servings

6 pieces · ~297 cal each · ~1783 cal total

Ingredients

3 15-oz cans canned white beans (cannellini), drained

3 tbsp olive oil

1 large yellow onion (diced)

5 cloves garlic cloves (minced)

2 sprigs fresh rosemary sprigs

4 cups vegetable broth

2 tbsp lemon juice

1 to taste salt and pepper

2 tbsp good olive oil (for drizzling)

You'll need

·Large mixing bowl
·9x13 baking pan
·Plastic wrap
·Small saucepan
·Measuring cups and spoons

Instructions

Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.

Add garlic and rosemary sprigs. Cook 2 minutes until fragrant.

Add beans and broth. Bring to a simmer and cook 20 minutes.

Remove rosemary sprigs. Use an immersion blender to blend about half the soup until creamy but still chunky.

Stir in lemon juice. Season with salt and pepper. Serve drizzled with good olive oil and crusty bread alongside.

Calorie estimates are approximate and calculated from ingredient quantities. Actual values may vary.

Experiment

Miso Caramel Banana Bread

What happens when you add white miso to banana bread batter? Magic. The umami deepens the sweetness and adds a complexity you can't quite put your finger on.

From Blue Sky Treats — https://blueskytreats.com

Back to Cooking

What happens when you add white miso to banana bread batter? Magic. The umami deepens the sweetness and adds a complexity you can't quite put your finger on.

Prep15 min

Cook55 min

DifficultyMedium

Cal / serving~297

Servings

6 slices · ~297 cal each · ~1783 cal total

Ingredients

3 15-oz cans canned white beans (cannellini), drained

3 tbsp olive oil

1 large yellow onion (diced)

5 cloves garlic cloves (minced)

2 sprigs fresh rosemary sprigs

4 cups vegetable broth

2 tbsp lemon juice

1 to taste salt and pepper

2 tbsp good olive oil (for drizzling)

You'll need

·9x5 loaf pan
·Mixing bowls
·Fork or potato masher
·Whisk
·Spatula
·Parchment paper

Instructions

Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.

Add garlic and rosemary sprigs. Cook 2 minutes until fragrant.

Add beans and broth. Bring to a simmer and cook 20 minutes.

Remove rosemary sprigs. Use an immersion blender to blend about half the soup until creamy but still chunky.

Stir in lemon juice. Season with salt and pepper. Serve drizzled with good olive oil and crusty bread alongside.

Calorie estimates are approximate and calculated from ingredient quantities. Actual values may vary.

Cakes

Lemon Olive Oil Cake

Light, fragrant, and just a little fancy. Olive oil keeps this cake incredibly moist while the lemon zest makes it sing. Pairs beautifully with a dollop of whipped cream.

From Blue Sky Treats — https://blueskytreats.com

Back to Cooking

Light, fragrant, and just a little fancy. Olive oil keeps this cake incredibly moist while the lemon zest makes it sing. Pairs beautifully with a dollop of whipped cream.

Prep15 min

Cook45 min

DifficultyEasy

Cal / serving~297

Servings

6 slices · ~297 cal each · ~1783 cal total

Ingredients

3 15-oz cans canned white beans (cannellini), drained

3 tbsp olive oil

1 large yellow onion (diced)

5 cloves garlic cloves (minced)

2 sprigs fresh rosemary sprigs

4 cups vegetable broth

2 tbsp lemon juice

1 to taste salt and pepper

2 tbsp good olive oil (for drizzling)

You'll need

·9-inch round cake pan
·Mixing bowls
·Whisk
·Zester
·Spatula
·Parchment paper

Instructions

Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.

Add garlic and rosemary sprigs. Cook 2 minutes until fragrant.

Add beans and broth. Bring to a simmer and cook 20 minutes.

Remove rosemary sprigs. Use an immersion blender to blend about half the soup until creamy but still chunky.

Stir in lemon juice. Season with salt and pepper. Serve drizzled with good olive oil and crusty bread alongside.

Calorie estimates are approximate and calculated from ingredient quantities. Actual values may vary.

Box Hack

Funfetti Layer Cake Upgrade

Take a box of Funfetti mix and turn it into a three-layer celebration cake with homemade vanilla buttercream and extra sprinkles. Childhood joy, grown-up execution.

From Blue Sky Treats — https://blueskytreats.com

Back to Cooking

Take a box of Funfetti mix and turn it into a three-layer celebration cake with homemade vanilla buttercream and extra sprinkles. Childhood joy, grown-up execution.

Prep30 min

Cook28 min

DifficultyMedium

Cal / serving~297

Servings

6 slices · ~297 cal each · ~1783 cal total

Ingredients

3 15-oz cans canned white beans (cannellini), drained

3 tbsp olive oil

1 large yellow onion (diced)

5 cloves garlic cloves (minced)

2 sprigs fresh rosemary sprigs

4 cups vegetable broth

2 tbsp lemon juice

1 to taste salt and pepper

2 tbsp good olive oil (for drizzling)

You'll need

·Three 8-inch round cake pans
·Stand mixer or hand mixer
·Mixing bowls
·Offset spatula
·Cake turntable (optional)
·Parchment paper

Instructions

Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.

Add garlic and rosemary sprigs. Cook 2 minutes until fragrant.

Add beans and broth. Bring to a simmer and cook 20 minutes.

Remove rosemary sprigs. Use an immersion blender to blend about half the soup until creamy but still chunky.

Stir in lemon juice. Season with salt and pepper. Serve drizzled with good olive oil and crusty bread alongside.

Calorie estimates are approximate and calculated from ingredient quantities. Actual values may vary.

Weeknight

Garlic Butter Pasta with Crispy Capers

Pantry pasta at its finest. Brown butter, fried capers, and a mountain of parmesan come together in under 20 minutes. The capers are the secret weapon.

From Blue Sky Treats — https://blueskytreats.com

Back to Cooking

Pantry pasta at its finest. Brown butter, fried capers, and a mountain of parmesan come together in under 20 minutes. The capers are the secret weapon.

Prep5 min

Cook15 min

DifficultyEasy

Cal / serving~297

Servings

6 servings · ~297 cal each · ~1783 cal total

Ingredients

3 15-oz cans canned white beans (cannellini), drained

3 tbsp olive oil

1 large yellow onion (diced)

5 cloves garlic cloves (minced)

2 sprigs fresh rosemary sprigs

4 cups vegetable broth

2 tbsp lemon juice

1 to taste salt and pepper

2 tbsp good olive oil (for drizzling)

You'll need

·Large pot
·Large skillet
·Colander
·Tongs
·Measuring cups and spoons

Instructions

Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.

Add garlic and rosemary sprigs. Cook 2 minutes until fragrant.

Add beans and broth. Bring to a simmer and cook 20 minutes.

Remove rosemary sprigs. Use an immersion blender to blend about half the soup until creamy but still chunky.

Stir in lemon juice. Season with salt and pepper. Serve drizzled with good olive oil and crusty bread alongside.

Calorie estimates are approximate and calculated from ingredient quantities. Actual values may vary.

Soups & Stews

White Bean & Rosemary Soup

Creamy, hearty, and deeply comforting. Blended white beans give this soup a silky texture without any cream. A loaf of crusty bread is non-negotiable.

From Blue Sky Treats — https://blueskytreats.com

Back to Cooking

Creamy, hearty, and deeply comforting. Blended white beans give this soup a silky texture without any cream. A loaf of crusty bread is non-negotiable.

Prep10 min

Cook35 min

DifficultyEasy

Cal / serving~297

Servings

6 servings · ~297 cal each · ~1783 cal total

Ingredients

3 15-oz cans canned white beans (cannellini), drained

3 tbsp olive oil

1 large yellow onion (diced)

5 cloves garlic cloves (minced)

2 sprigs fresh rosemary sprigs

4 cups vegetable broth

2 tbsp lemon juice

1 to taste salt and pepper

2 tbsp good olive oil (for drizzling)

You'll need

·Large pot or Dutch oven
·Immersion blender or regular blender
·Wooden spoon
·Ladle
·Measuring cups

Instructions

Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.

Add garlic and rosemary sprigs. Cook 2 minutes until fragrant.

Add beans and broth. Bring to a simmer and cook 20 minutes.

Remove rosemary sprigs. Use an immersion blender to blend about half the soup until creamy but still chunky.

Stir in lemon juice. Season with salt and pepper. Serve drizzled with good olive oil and crusty bread alongside.

Calorie estimates are approximate and calculated from ingredient quantities. Actual values may vary.

Weekend

Slow-Braised Short Ribs

The kind of recipe that makes your whole house smell incredible. Low and slow in red wine and aromatics until the meat falls off the bone. Worth every minute.

From Blue Sky Treats — https://blueskytreats.com

Back to Cooking

The kind of recipe that makes your whole house smell incredible. Low and slow in red wine and aromatics until the meat falls off the bone. Worth every minute.

Prep20 min

Cook3 hr 30 min

DifficultyMedium

Cal / serving~297

Servings

6 servings · ~297 cal each · ~1783 cal total

Ingredients

3 15-oz cans canned white beans (cannellini), drained

3 tbsp olive oil

1 large yellow onion (diced)

5 cloves garlic cloves (minced)

2 sprigs fresh rosemary sprigs

4 cups vegetable broth

2 tbsp lemon juice

1 to taste salt and pepper

2 tbsp good olive oil (for drizzling)

You'll need

·Dutch oven or heavy oven-safe pot
·Tongs
·Wooden spoon
·Fine mesh strainer
·Measuring cups

Instructions

Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.

Add garlic and rosemary sprigs. Cook 2 minutes until fragrant.

Add beans and broth. Bring to a simmer and cook 20 minutes.

Remove rosemary sprigs. Use an immersion blender to blend about half the soup until creamy but still chunky.

Stir in lemon juice. Season with salt and pepper. Serve drizzled with good olive oil and crusty bread alongside.

Calorie estimates are approximate and calculated from ingredient quantities. Actual values may vary.

Vegetarian

Roasted Tomato & Burrata Toast

Slow-roasted cherry tomatoes, creamy burrata, and a drizzle of good olive oil on thick sourdough. Simple ingredients, ridiculous results.

From Blue Sky Treats — https://blueskytreats.com

Back to Cooking

Slow-roasted cherry tomatoes, creamy burrata, and a drizzle of good olive oil on thick sourdough. Simple ingredients, ridiculous results.

Prep5 min

Cook55 min

DifficultyEasy

Cal / serving~297

Servings

6 toasts · ~297 cal each · ~1783 cal total

Ingredients

3 15-oz cans canned white beans (cannellini), drained

3 tbsp olive oil

1 large yellow onion (diced)

5 cloves garlic cloves (minced)

2 sprigs fresh rosemary sprigs

4 cups vegetable broth

2 tbsp lemon juice

1 to taste salt and pepper

2 tbsp good olive oil (for drizzling)

You'll need

·Baking sheet
·Toaster or grill pan
·Parchment paper
·Knife

Instructions

Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.

Add garlic and rosemary sprigs. Cook 2 minutes until fragrant.

Add beans and broth. Bring to a simmer and cook 20 minutes.

Remove rosemary sprigs. Use an immersion blender to blend about half the soup until creamy but still chunky.

Stir in lemon juice. Season with salt and pepper. Serve drizzled with good olive oil and crusty bread alongside.

Calorie estimates are approximate and calculated from ingredient quantities. Actual values may vary.

Weeknight

Miso Glazed Salmon

A 15-minute marinade of white miso, mirin, and honey transforms salmon into something restaurant-worthy. Broil until caramelized and serve over rice.

From Blue Sky Treats — https://blueskytreats.com

Back to Cooking

A 15-minute marinade of white miso, mirin, and honey transforms salmon into something restaurant-worthy. Broil until caramelized and serve over rice.

Prep15 min

Cook10 min

DifficultyEasy

Cal / serving~297

Servings

6 servings · ~297 cal each · ~1783 cal total

Ingredients

3 15-oz cans canned white beans (cannellini), drained

3 tbsp olive oil

1 large yellow onion (diced)

5 cloves garlic cloves (minced)

2 sprigs fresh rosemary sprigs

4 cups vegetable broth

2 tbsp lemon juice

1 to taste salt and pepper

2 tbsp good olive oil (for drizzling)

You'll need

·Baking sheet or broiler pan
·Small bowl
·Pastry brush or spoon
·Foil

Instructions

Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.

Add garlic and rosemary sprigs. Cook 2 minutes until fragrant.

Add beans and broth. Bring to a simmer and cook 20 minutes.

Remove rosemary sprigs. Use an immersion blender to blend about half the soup until creamy but still chunky.

Stir in lemon juice. Season with salt and pepper. Serve drizzled with good olive oil and crusty bread alongside.

Calorie estimates are approximate and calculated from ingredient quantities. Actual values may vary.

Snacks

Whipped Feta with Honey & Chili

Blended feta with cream cheese, a drizzle of hot honey, and chili flakes. Serve with warm pita or vegetables. Disappears faster than you'd expect.

From Blue Sky Treats — https://blueskytreats.com

Back to Cooking

Blended feta with cream cheese, a drizzle of hot honey, and chili flakes. Serve with warm pita or vegetables. Disappears faster than you'd expect.

Prep10 min

CookNo cook time

DifficultyEasy

Cal / serving~297

Servings

6 servings · ~297 cal each · ~1783 cal total

Ingredients

3 15-oz cans canned white beans (cannellini), drained

3 tbsp olive oil

1 large yellow onion (diced)

5 cloves garlic cloves (minced)

2 sprigs fresh rosemary sprigs

4 cups vegetable broth

2 tbsp lemon juice

1 to taste salt and pepper

2 tbsp good olive oil (for drizzling)

You'll need

·Food processor or blender
·Serving bowl
·Spatula

Instructions

Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.

Add garlic and rosemary sprigs. Cook 2 minutes until fragrant.

Add beans and broth. Bring to a simmer and cook 20 minutes.

Remove rosemary sprigs. Use an immersion blender to blend about half the soup until creamy but still chunky.

Stir in lemon juice. Season with salt and pepper. Serve drizzled with good olive oil and crusty bread alongside.

Calorie estimates are approximate and calculated from ingredient quantities. Actual values may vary.