{ "exported_at": "2026-05-06T23:54:16.891Z", "app": "Davis Recipes", "recipes": [ { "id": 4, "title": "Nutella Chocolate Chunk Cookies", "author": "Sally McKenney", "uploaded_by_id": 1, "ingredients": [ "• 1/2 cup (115g) unsalted butter, softened to room temperature", "• 3/4 cup (150g) packed light brown sugar", "• 1/2 cup (100g) granulated sugar ", "• 1 large egg + 1 egg yolk, at room temperature", "• 1 teaspoon vanilla extract", "• 1/2 cup (148g) Nutella, divided1 H ", "• 2 and 1/3 cups (295g) all-purpose flour (careful not to overmeasure here! spoon & level)", "• 1 and 1/4 teaspoons baking soda", "• 1 teaspoon cornstarch", "• 1/2 teaspoon salt", "• 1 and 1/4 cups (225g) semi-sweet chocolate chips, divided", "• sea salt, to taste" ], "instructions": [ "1. Preheat oven to 350F. Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.", "2. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speedf until completely smooth and creamy. Add the brown sugar and granulated sugar and beat on medium high speed until fluffy and light in color. Beat in egg, egg yolk, and vanilla on high speed until combined. Scrape down the sides and bottom of the bowl as needed. Beat in 1/4 cup (74g) of Nutella until combined.", "3. Whisk the flour, cornstarch, baking soda and salt together in a large bowl. On low speed, slowly mix into the wet ingredients until combined. Add 1 cup (180g) of chocolate chips and mix on low for about 5-10 seconds until evenly disbursed. Turn the mixer off and add the remaining Nutella. Beat for 5-10 seconds so the Nutella streaks through the cookie dough and is not fully mixed. Dough will be a little crumbly, that is OK. Dough will be extremely crumbly if the remaining Nutella was mixed in too much.", "4. Scoop and roll balls of dough, about 1 Tablespoon of dough each, into balls. The warmth of your hands will help them come together. Bake the cookies for 10 minutes, until slightly golden brown around the edges. My oven has hot spots and yours may too- so, be sure to rotate the pan once during bake time. The baked cookies will look extremely soft in the centers when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. During this time, if the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. As the cookies cool, grab the remaining 1/4 cup of chocolate chips. Gently press a few chocolate chips into the tops of the slightly warm cookies (this is for looks and optional, of course!) and finish each with a sprinkle with sea salt. Transfer cookies to a cooling rack to cool completely.", "5. Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature and continue with step 4. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.", "Recipe Notes:", "1. I mention this in the post, but in case you missed it: the trick to the Nutella is to stir it vigorously before using. Like natural peanut butters, Nutella's oils typically rise to the top of the jar as it sits. This oil poses a huge problem to cookies...over-spreading! To fight this, make sure the Nutella is stirred so you get that very, very thick Nutella at the bottom of the jar.", "https://sallysbakingaddiction.com/nutella-chocolate-chip-cookies/" ], "hero_image": "/uploads/1778110742370-681708371-Nutella-Chocolate-Chip-Cookies-on-sallysbakingaddiction.com_.webp", "created_at": "2026-05-06 23:39:02", "photos": [] }, { "id": 3, "title": "Baker's Double Chocolate Chunk Cookies", "author": "Kelli", "uploaded_by_id": 2, "ingredients": [ "4 squares Baker's semi-sweet Chocolate", "½ Cup butter, room temperature", "½ Cup granulated sugar", "¼ Cup firmly packed brown sugar", "1 large egg", "1 tsp vanilla", "1 Cup all purpose Flour", "½ tsp baking powder", "¼ tsp salt", "¾ Cup chopped pecans or walnuts" ], "instructions": [ "Melt 1 square chocolate. Let cool slightly", "Roughly chop remaining 3 squares of chocolate (or use 3 ounces chocolate chips). Set aside.", "Cream together the butter and sugars. Add the egg and vanilla and beat until fluffy (should turn a lighter colour and become airy). Stir in the melted chocolate.", "Stir in flour, baking powder and salt, then the chopped chocolate and nuts.", "Refrigerate dough for at least 30 minutes (very important!).", "Heat oven to 375°F. Roll tablespoons of dough into balls and place on greased cookie sheets, about 2 inches apart. Bake for 8-10 minutes (depending on how big the balls end up being) until they look like they are just barely done or even slightly underdone (very important!). Cool 5 minutes on cookie sheet then remove to wire racks. Makes about 12-15 cookies." ], "hero_image": "/uploads/1778103935542-452853351-17781039086173120560583410289595.jpg", "created_at": "2026-05-06 21:45:35", "photos": [] }, { "id": 2, "title": "Homemade Chicken Pot Pie", "author": null, "uploaded_by_id": 2, "ingredients": [ "1 cup chopped onion", "1 cup chopped celery", "1 cup chopped carrot", "⅓ cup butter or margarine", "½ cup all-purpose flour, sifted", "2 cups chicken broth", "1 cup half and half or evaporated milk (I personally use skim or 1% milk and it’s still good!)", "2 cups chicken, cooked, chopped", "1 cup frozen peas, thawed", "1 tsp. salt", "½ tsp. pepper", "4 unbaked pie crusts (homemade or store-bought)" ], "instructions": [ "TO MAKE FILLING", "1. Sauté the first 3 ingredients in butter in a big skillet over medium heat until tender. Add flour; stir until smooth. Cook 1 minute, stirring constantly. Add chicken broth and half & half/evap. milk; cook, stirring constantly until thickened and bubbly.", "2. Stir in chicken, peas, salt, and pepper. Cool before pouring into pie crusts. VERY important!", "FREEZING INSTRUCTIONS", "1. At this point you may freeze the filling in a labeled freezer safe container/bag. To prepare from frozen, read instructions below.", "2. Or you may also assemble the whole pie and freeze whole.", "3. To do that, prepare crusts. Roll them out and place the bottom crusts in the pie plates and set aside the top crusts until ready to cover. Pour filling mixture into bottom crusts and cover with top crusts. Fold edges under and crimp. Poke slits in the top (you can make a nice pattern here too!)", "4. Cover with foil, label and freeze. See below for preparation instructions.", "TO PREPARE POT PIE FROM FRESH", "1. Preheat oven to 375 degrees.", "2. Prepare crusts. Roll them out and place the bottom crusts in the pie plates and set aside the top crusts until ready to cover. Pour filling mixture into bottom crusts and cover with top crusts. Fold edges under and crimp. Poke slits in the top (you can make a nice pattern here too!)", "3. Bake assembled pie uncovered, 30-45 minutes or until crust is golden brown. Let stand 10 minutes before serving.", "TO PREPARE POT PIE FROM FROZEN", "1. Thaw filling in refrigerator. You might need to stir or mush the filling together to combine well and reincorporate. Assemble as described above and bake accordingly. OR you may bake the whole pie from frozen.", "2. To do so, preheat oven to 375 degrees.", "3. Bake, uncovered, for 30 minutes, then cover with foil and bake 30 more minutes. Remove from oven and let rest for 10 minutes before cutting. Serves 16 (from two pies--if you're just making one pie it will just serve 8).", "4. Freezes very well separately or fully prepared in the crust. Try them both and see which way you prefer!", "Recipe by Meal Planning Magic at http://www.mealplanningmagic.com/homemade-chicken-pot-pie-make-ahead-monday/" ], "hero_image": "/uploads/1778103020289-568346316-3120.jpg", "created_at": "2026-05-06 21:30:20", "photos": [] }, { "id": 1, "title": "French Artisan Crepes", "author": "An Old French Baker", "uploaded_by_id": 1, "ingredients": [ "250 grams Flour", "5 eggs", "100g butter", "90g sugar", "300ml milk", "200ml water" ], "instructions": [ "Mix flour, milk, water, add 15g melted butter. Let sit for 1 hour. Add egg yolks, the rest of the melted butter, the sugar, and finally, the egg whites (beaten until frothy), lightly salted. ", "Gas stove a little under 4" ], "hero_image": "/uploads/1778098380709-62596234-Crepese-1_1_.jpg", "created_at": "2026-05-06 18:53:41", "photos": [] } ] }