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playing with my food in nyc📍 ✉️ ••• social @peppertheapp
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#caramelized#breadandbutter#toast#cookierecipe#breadcrumbs#upsidedowncake#bananacake#chocolatechip#bananabread#elizabethholmes
Recent posts
Buttered toast cookies recipe is here. I hope you enjoy them as much as I did🧈🍞🍪
2 things:
1) If my voice sounds weird it’s because I was hella congested when I filmed this
2) The music choice is way too on the nose it makes me uncomfy sorry about that
Flavor inspo: @lungisalwaysbaking
📌Save for recipe
Ingredients:
Dough:
- 113 g unsalted butter
- 100 g light brown sugar
- 50 g granulated sugar
- 1 large egg
- ¾ tsp vanilla extract
- 147 g all-purpose flour
- ¼ tsp + a pinch baking soda
- ¼ tsp kosher salt
- 2 tbsp butter for breadcrumbs
Mix-ins:
- 3 slices of white bread (2 for breadcrumbs, ~30g & 1 to tear up)
- Butter (for toast)
To finish:
- Flaky salt
- Extra butter pats
Instructions:
1. Brown the butter in a saucepan until golden and nutty. Let cool slightly.
2. Butter all three slices of bread and toast until deeply golden and crisp. Let cool. Tear one slice into small pieces. Blend or crush the other two slices into fine breadcrumbs. Optional: further brown the breadcrumbs with 2 tbsp of butter on the stove until golden.
3. To make the dough, whisk the browned butter with the brown sugar and granulated sugar until combined. Mix in the egg and vanilla.
4. Add the flour, baking soda, and salt and mix until a dough forms.
5. Fold most of the torn buttered toast pieces into the dough and the buttered toast breadcrumbs.
6. Chill the dough for about 30 minutes.
7. Scoop the dough into balls and add some of the remaining toast pieces on top of the balls.
8. Bake at 350°F until the edges are golden and set but the centers are still slightly soft, about 10-12 minutes.
9. Finish with flaky salt and a pat of butter while still hot so it melts. Enjoy!
#breadandbutter #toast #cookierecipe #breadcrumbs #caramelized
04 Sep 2026
“Light schmear please”
Blessing my roommate’s living situation💋💋💋
Everything bagel & cream cheese for @peppertheapp
Shoutout @phillycreamchs for streamlining my sculpting experience
14 Oct 2026
Chocolate chip banana upside down cake🍫🍌🙃I’ve made a bunch of weird upside down shit so here’s something normal for once (it was really good)
📌Save for recipe
Ingredients:
Topping:
- Nonstick cooking spray, for greasing
- 3 just-ripe sliced lengthwise
- 150g granulated sugar
- 30g water
Cake:
- 200g granulated sugar
- 170g melted butter
- 2 large eggs, room temp
- 120g sour cream
- 2 tsp vanilla extract
- 240g all-purpose flour
- 6g kosher salt
- 3g baking powder
- 1.5g baking soda
Instructions:
1. Preheat oven to 350 degrees. Grease a 9-inch cake pan with nonstick spray and line with parchment.
2. Arrange sliced bananas inside the pan.
3. Combine sugar and water in a saucepan over medium-high heat. Without stirring, swirl the pan occasionally until a deep amber caramel forms.
4. Pour into the pan over the bananas.
5. Whisk together melted butter and sugar until combined. Add eggs one at a time, then mix in sour cream and vanilla.
6. Fold in flour, salt, baking powder, and baking soda until just combined. Do not overmix.
7. Spread batter evenly over the banana layer. Bake 50–55 minutes until a skewer comes out clean.
8. Cool in the pan for 15 minutes before flipping onto a serving plate. Enjoy!
#upsidedowncake #bananacake #chocolatechip #bananabread #caramelized
25 Apr 2026
baked bean cheesecake with @eatsimpli pinto beans 🍰🫘
SIMPLi was just featured in Whole Foods Market’s 2027 Food Trends Report for “The Bean Boom,” and they challenged me to get creative with beans. So I present to you my baked bean cheesecake
Yes, there are beans in the filling too
📌Save for recipe
Ingredients:
Crust:
- 1½ cups graham cracker crumbs
- 5 tbsp melted butter
- 2 tbsp sugar
- ¼ tsp salt
Filling:
- 16 oz cream cheese, softened
- ¾ cup sugar
- 2 eggs
- ½ cup sour cream
- ½ cup cooked SIMPLi pinto beans
- 2 tsp vanilla extract
- 1 tbsp lemon juice
- 2 tbsp flour
- ¼ tsp salt
Baked Beans:
- 1 bag (16 oz) SIMPLi dry pinto beans
- 8 slices bacon
- 1 medium onion, chopped
- ¾ cup barbecue sauce
- ⅓ cup brown sugar
- ¼ cup apple cider vinegar
- 2 tbsp Dijon mustard
- 1 tsp smoked paprika
- ½ tsp garlic powder
- Salt and pepper, to taste
- 1–2 cups reserved bean cooking liquid
Toppings:
- ½ cup sour cream
Instructions:
1. Soak the pinto beans overnight, then drain and simmer in fresh water for 60–90 minutes until tender. Reserve ½ cup for the cheesecake and 2 cups of cooking liquid.
2. For the baked beans, cook 4 chopped bacon slices in a skillet. Add onion and sauté until softened. Stir in barbecue sauce, brown sugar, vinegar, mustard, and seasonings.
3. Add the remaining beans and 1 cup cooking liquid. Transfer to a baking dish, top with remaining bacon, and bake at 325°F for 60–90 minutes until thick and caramelized. Cool before topping the cheesecake.
4. Mix graham cracker crumbs, melted butter, sugar, and salt. Press into a greased 9-inch springform pan and bake at 325°F for 10 minutes.
5. Blend the reserved ½ cup pinto beans with ½ cup sour cream until smooth.
6. Beat cream cheese and sugar until creamy. Mix in the bean puree, vanilla, lemon juice, flour, and salt. Add eggs one at a time, mixing gently.
7. Pour over the crust and bake at 325°F for 55–65 minutes, until the edges are set and the center is slightly jiggly.
8. Cool completely and refrigerate for at least 4 hours.
9. Spread a thin layer of sour cream over the chilled cheesecake, then pile the cooled baked beans on top. Enjoy!
06 Nov 2026
Pumpkin spice kewpie mayo waffles with homemade pumpkin butter🎃🧇👶I somehow forgot to say what I was making in the video…
I’m getting sick so my voice is hella deep #elizabethholmes
📌Save for recipe
Ingredients:
Waffles:
- 150g all-purpose flour
- 20g cornstarch
- 25g brown sugar
- 8g baking powder
- 2g salt
- 5g pumpkin pie spice
- 1 large egg
- 120g pumpkin purée
- 140g whole milk
- 60g Kewpie mayonnaise
- 5g vanilla extract
Pumpkin Butter:
- 120g pumpkin purée
- 30g unsalted butter, softened
- 20g maple syrup
- ½ tsp cinnamon
- ¼ tsp pumpkin pie spice
- Pinch of salt
For Serving:
- Maple syrup to taste
- Flaky salt to taste
Instructions:
1. Preheat your waffle iron and lightly grease if needed.
2. In a large bowl, whisk together the flour, cornstarch, brown sugar, baking powder, salt, and pumpkin pie spice.
3. In a separate bowl, whisk together the egg, pumpkin purée, milk, Kewpie mayonnaise, and vanilla until smooth.
4. Fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing.
5. Let the batter rest for 5 minutes. If it’s too thick, add a splash of milk.
6. Pour the batter into the preheated waffle iron and cook for 4–6 minutes, or until golden brown and crispy.
7. Transfer the waffles to a wire rack while preparing the remaining batter.
8. To make the pumpkin butter, combine the softened butter, pumpkin purée, maple syrup, cinnamon, pumpkin pie spice, and salt in a small bowl.
9. Whip with a hand mixer or whisk until smooth and fluffy.
10. Refrigerate briefly if needed to firm up before serving.
11. To serve, top waffles with butter and syrup and a pinch of flaky salt. Enjoy!
fall recipes | seasonal | breakfast ideas
03 Nov 2026
If I owned a cafe, the seasonal drinks would be this candy corn cold foam strawberry jelly🍬🌽🍓
I know I’m doing too much hahahahahaha
Follow along to see what I make next
📌Save for recipe
Ingredients:
Strawberry Jelly
- 1 box (85 g) strawberry gelatin mix
- 240 g boiling water
- 240 g cold water
Candy Corn Cold Foam
- 60 g almond milk
- 30 g candy corn
- 40 g heavy whipping cream
- Pinch flaky salt
Instructions:
1. In a bowl, dissolve the strawberry gelatin mix in the boiling water, stirring for about 2 minutes.
2. Stir in the cold water until fully combined.
3. Pour the mixture into serving glasses and refrigerate for 4 hours, or until completely set.
4. Combine the almond milk and candy corn in a separate container. Refrigerate until the candy corn has softened and infused the milk, stirring occasionally.
5. Stir the infused almond milk thoroughly and strain out any remaining candy corn pieces.
6. Combine 25 g of the candy corn-infused almond milk with the heavy whipping cream and a pinch of flaky sea salt. Froth for 20–30 seconds until thick and fluffy.
7. Pour the candy corn cold foam over the set strawberry jelly.
8. Stir the foam and jelly together before eating.
seasonal | halloween candy | fall drinks | home cafe
29 Oct 2026
He has his mother’s eyes
Not sure if she had that thousand yard stare though
🌝
Cherry pie for @peppertheapp
27 Oct 2026
Strawberry coconut milk gummies🥥🍼🍓
I keep making things with gelatin even though I’m not the best at working with it. It just looks so pretty so in my mind I’m like yep I can make this work
Also you can definitely hear I have a scratchy throat lol
Follow along for the next episode coming soon
📌Save for recipe
Ingredients:
Strawberry Coconut Centers
- 200 g full-fat coconut milk
- 100 g strawberry jam
- 25 g honey
- 15 g unflavored gelatin powder
- 75 g cold water
- 5 g vanilla extract
- Pinch of salt
Clear Jelly Exterior
- 1,500 g water
- 175 g cold water, for blooming
- 35 g unflavored gelatin powder
- 80 g granulated sugar
Instructions:
1. Make the strawberry coconut centers. Sprinkle gelatin over cold water and let bloom for 5–10 minutes.
2. Combine coconut milk, strawberry jam, honey, vanilla, and salt in a saucepan.
3. Heat gently over low heat, stirring until warm but not boiling.
4. Remove from heat and stir in the bloomed gelatin until completely dissolved.
5. Pour into small silicone molds and refrigerate until fully set, approximately 3–4 hours.
6. Carefully remove from molds.
7. Make clear jelly exterior. Sprinkle gelatin over cold water and let bloom for 5–10 minutes.
8. Heat the remaining water and sugar in a large saucepan until the sugar dissolves.
9. Remove from heat and stir in the bloomed gelatin until completely dissolved.
10. Allow the mixture to cool to room temperature, keeping it liquid.
11. Pour a thin layer into a 12 × 10 × 1-inch baking tray and refrigerate until just set.
12. Arrange the strawberry coconut gummies evenly across the tray.
13. Gently pour the remaining clear gelatin around and over the gummies.
14. Refrigerate for 4–6 hours, preferably overnight, until fully set.
15. Slice into cubes, making sure each piece has a strawberry coconut center. Enjoy!
homemade candy | gummies | skin food | jello
23 Oct 2026
Parmesan crusted sun-dried tomato biscuits🍅🧈🥛
Do these expire? I didn’t check before I made these. They might not be the prettiest but they were reallll good. I actually finished the last one right before writing this. Rip
Stay tuned for the next episode very soon
📌Save for recipe
Ingredients:
- 440 g all-purpose flour
- 8 g fine salt
- 3 g garlic powder
- 2 g onion powder
- 2 g black pepper
- 12 g granulated sugar
- 10 g baking powder
- 1 g baking soda
- 226 g cold unsalted butter, grated
- 180 g sour cream
- 60 g cold heavy cream
- 120 g packaged dry-packed sun-dried tomatoes, finely chopped
- 80 g freshly grated Parmesan
- 15 g fresh basil, finely chopped
- 80 g finely grated Parmesan, for the crust
- 20 g melted unsalted butter, for the crust
- 20 g heavy cream, for brushing
Instructions:
1. In the bowl of a KitchenAid stand mixer fitted with the paddle attachment, combine the flour, salt, garlic powder, onion powder, black pepper, sugar, baking powder, and baking soda. Mix briefly on low speed.
2. In a separate bowl, whisk together the sour cream and heavy cream until smooth.
3. Add the cold grated butter to the dry ingredients and mix briefly on low speed until the butter is evenly coated in flour.
4. Add the finely chopped dry-packed sun-dried tomatoes, Parmesan, and fresh basil. Mix briefly until evenly distributed. If the tomatoes are particularly tough, soak them in warm water for 5–10 minutes, then drain and pat dry before adding.
5. Gradually add the sour cream mixture, mixing on low speed just until a shaggy dough forms. Avoid overmixing.
6. Transfer the dough to a lightly floured surface and gently pat into a rectangle. Cut the rectangle in half, stack one half on top of the other, and gently flatten. Repeat 2–3 times to create flaky layers.
7. Pat the dough into a rectangle approximately 1 inch thick. Cut into 10–12 equal squares using a sharp knife or bench scraper.
8. Line a baking sheet with parchment paper. Brush the areas where the biscuits will sit with melted butter and sprinkle each spot generously with Parmesan. (CONTINUED IN COMMENTS)
savory baking | homemade biscuits | biscuit recipe | fall baking | breakfast id
19 Oct 2026
Frozen maple latte🧊☕️🍁
Only make this if you’re a sipper not a chugger or in like a really hot environment I just drank a glass of milk ngl
📌Save for recipe
Ingredients:
- 240 g brewed coffee, cooled (for freezing)
- 120 g milk
- 30 g heavy cream
- 15 g maple syrup
- 60 g brewed coffee, cooled (for pouring)
Instructions:
1. Brew your favorite coffee and allow it to cool completely.
2. Pour 240 g of coffee into an ice cube tray and freeze for at least 4–6 hours, or until solid.
3. Fill a glass with the frozen coffee cubes.
4. Pour the milk, heavy cream, and maple syrup over the frozen coffee cubes and stir until combined.
5. Top with the remaining brewed coffee and enjoy as the cubes slowly melt!
coffee hacks | undiluted | easy drink ideas | breakfast inspiration | asmr | no trending sound | iced coffee
22 Oct 2026
Teddy graham brittle cookies🧸🧈🍪
I’m not sure if this counts as “cute groceries” but here it is anyway. I don’t remember buying these but I was too attached to throw them out. I was “saving then for a rainy day” and I guess that day finally came
I have so many more ideas so stay tuned for the next episode
Inspired by @constellationinspiration ‘s goldfish cookies
📌Save for recipe
Ingredients:
Honey Teddy Graham Brittle
- 100g Honey Teddy Grahams
- 56g unsalted butter
- 100g light brown sugar
- 2g flaky sea salt
Cinnamon Honey Cookies
- 113g unsalted butter
- 90g light brown sugar
- 25g granulated sugar
- 25g honey
- 18g egg yolk
- 5g vanilla extract
- 155g all-purpose flour
- 2.5g baking soda
- 3g kosher salt
- 1g ground cinnamon
Instructions:
1. Line a baking tray with parchment paper and arrange the Teddy Grahams in a single, tightly packed layer.
2. Melt the butter and brown sugar together in a saucepan over medium heat, stirring until the mixture is smooth and bubbling.
3. Allow the mixture to bubble gently, stirring frequently, until slightly thickened.
4. Immediately pour the hot butter and sugar mixture evenly over the Teddy Grahams, spreading gently to coat.
5. Sprinkle with flaky sea salt and transfer the tray to the freezer until completely hardened.
6. Once firm, break the brittle into irregular chunks and set aside for topping the cookies.
7. Brown the butter in a saucepan over medium heat, stirring until golden brown and nutty. Transfer to the KitchenAid mixing bowl and allow to cool slightly.
8. Using the paddle attachment, beat the browned butter, brown sugar, granulated sugar, and honey on medium speed until combined.
9. Add the egg yolk and vanilla extract, mixing until smooth and scraping down the sides of the bowl as needed.
10. Add the flour, baking soda, salt, and cinnamon. Mix on low speed until just combined, being careful not to overmix. (CONTINUED IN COMMENTS)
honey cinnamon | cookie ideas | fall baking | dessert recipe
12 Oct 2026
Fried dates + greek yogurt + olive oil + flaky salt + pistachios🧈🫒🧂
📌Save for recipe
Ingredients:
- 150g Greek yogurt
- 60g Medjool dates, pitted and halved
- 10g unsalted butter
- 8g extra virgin olive oil (drizzle)
- 10g pistachios, chopped
- Flaky sea salt to taste
Instructions:
1. Melt butter in a small pan over medium heat until foaming.
2. Add dates cut-side down, fry ~2 min until caramelized and golden.
3. Spread yogurt in a bowl.
4. Spoon warm dates + browned butter over the yogurt.
5. Drizzle with olive oil, top with pistachios and flaky salt. Enjoy!
caramelized dates | yogurt bowl | breakfast ideas | brown butter | blue zone diet | high protein | gut healthy
10 Oct 2026
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