The Beard is Back, And so Are The Bites!

 

Hey there, Beards & Bites fam!

It’s been a little while, but I’m thrilled to say: I’m back! The kitchen is fired up, the beard is as majestic as ever, and my taste buds are ready for action.

And what better way to kick things off than with a batch of something truly special? Say hello to my new Base Cookie Dough — it’s soft, chewy, and honestly, dangerously good. Consider this your official invitation to get your bake on!

But don’t let these cookies fool you into thinking it’s just about baking. While you’re enjoying these sweet treats, know that I’m already whipping up a whole lot more. From savory mains to exciting new twists on classics, Beards & Bites is ready to dive back into the wonderful world of great food.

Thank you for sticking around. I’m so excited to share all the new flavors and adventures with you. Get ready for more deliciousness!

Cheers,

Michael

Beards & Bites Base Cookie Dough

Soft, chewy, customizable cookies—backed by the beard.

Yields: 12–16 cookies Prep time: 15 minutes Bake time: 11–13 minutes

Ingredients

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup white sugar
  • 1/4 cup brown sugar, packed
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 tbsp cornstarch
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 cups total mix-ins (chocolate chips, nuts, dried fruit, pretzels, toffee bits, M&Ms, or get wild with wine-soaked raisins or espresso nibs!)

Instructions

  1. Preheat & Prep: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Cream: In a large bowl, cream together the softened butter, white sugar, and brown sugar until the mixture is light and fluffy.
  3. Combine Wet: Beat in the egg and vanilla extract until everything is smooth and well combined.
  4. Add Dry: Gradually add the flour, cornstarch, baking soda, and salt to the wet ingredients. Mix until just combined – be careful not to overmix!
  5. Fold in Mix-ins: Gently fold in 1 1/2 cups of your chosen mix-ins.
  6. Scoop: Scoop 2 tbsp-sized balls of dough onto your prepared baking sheet, leaving some space between them.
  7. Bake: Bake for 11–13 minutes, or until the edges are golden brown and the centers are still slightly soft.
  8. Cool & Enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely… or, if you can’t resist, straight to your mouth!

Moist Banana Bread with Walnuts

Ingredients

 

  • 3 ripe bananas (plus 1 extra for topping, optional)

  • 1/3 cup (67 g) unsalted butter, melted

  • 3/4 cup (150 g)  sugar

  • 1 large eggs

  • 1 tsp vanilla extract

  • 1 1/2 cups (190 g) all-purpose flour

  • 1 tsp baking soda

  • 1/4 tsp salt

  • 1 tsp cinnamon (optional)

  • 3/4 cup (90 g) chopped walnuts or pecans (plus extra for topping)

Instructions

 

    1. Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.

    2. Mash 3 ripe bananas in a large bowl until smooth. Stir in melted butter.

    3. Add brown sugar, eggs, and vanilla; whisk until smooth. Stir in sour cream or yogurt.

    4. In a separate bowl, whisk flour, baking soda, salt, and cinnamon.

    5. Combine wet and dry ingredients gently—do not overmix. Fold in chopped nuts.

    6. Pour batter into prepared loaf pan.

      • Slice 1 banana lengthwise and place on top (optional).

      • Sprinkle extra chopped nuts on top.

    7. Bake for 55–65 minutes, or until a toothpick comes out clean.

      • Cover loosely with foil if the top browns too quickly.

    8. Cool in the pan for 10 minutes, then transfer to a rack to cool completely.

     

Banana nut muffins

Ingredients

  • 3 very ripe bananas
  • 1/3 cup butter
  • 3/4 Cup Sugar
  • 1 egg
  • 1 tsp. baking soda
  • 1 tsp baking powder
  • 1 tsp. vanilla
  • 1/8 tsp. salt
  • 1 1/2 cups flour
  • 1 Cup chopped walnuts

Instructions

  1. Preheat oven to 350 degrees
  2. Grease a 12 hole muffin tin. Set aside.
  3. In a medium bowl mash 3 very ripe bananas.
  4. Pour the mashed bananas into a large mixing bowl. Make sure the banana is thoroughly mashed with no large chunks.
  5. Chop and add in the walnuts.
  6. Add all of the dry ingredients.
  7. Mix the dry ingredients and walnuts into the mashed bananas.
  8. Add the wet ingredients and mix until a lumpy batter forms.
  9. Spoon or scoop the batter into your prepared muffin tin.
  10. fill each hole evenly 2/3 full.
  11. Add larger chunks of walnuts to the top of each muffin as desired.
  12. Bake 20 minutes or so until a toothpick inserted into the middle comes out clean.
  13. Cool on a cooling rack.

 

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Easy Crepes

Ingredients:

  • 1 ½ cups milk

  • 2 large eggs

  • 1 cup all-purpose flour

  • ⅓ cup sugar

  • 1 tsp melted butter (plus more for the pan)

  • 1 tsp vanilla extract

 

Raw festive holiday cookie dough shapes on parchment paper ready for baking.

Sugar Cookies

Ingredients:

    • 240 gr. all-purpose flour

    • 1/2 teaspoon baking powder

    • 1/4 teaspoon salt

    • 1/2 cup unsalted butter, softened to room temperature

    • 1 cup granulated sugar

    • 1 large egg

    • 1 teaspoon vanilla extract

    • 1/2 teaspoon almond extract (optional, but highly recommended)

Instructions:

  1. Make the Batter:

    Classic Cut-Out Sugar Cookies

    These are the quintessential sugar cookies you’ve been looking for. They’re perfect for decorating, hold their shape beautifully in the oven, and have a rich, buttery flavor that everyone loves. They’re simple to make, a joy to decorate, and a must-have for any holiday or celebration.

    Instructions

    1. Prep the oven and baking sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

    2. Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

    3. Cream butter and sugar: In a large bowl or the bowl of a stand mixer, beat the softened butter and granulated sugar together on medium speed until the mixture is light and fluffy (about 2-3 minutes).

    4. Add egg and extracts: Add the egg, vanilla extract, and almond extract (if using) to the butter and sugar mixture. Beat on low speed until everything is just combined. Scrape down the sides of the bowl as needed.

    5. Mix in dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Be careful not to overmix.

    6. Chill the dough: Shape the dough into a flat disk, wrap it in plastic wrap, and refrigerate for at least 1 hour. This step is crucial to prevent the cookies from spreading.

    7. Roll and cut: On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness. Use your favorite cookie cutters to cut out shapes and transfer them to your prepared baking sheets, leaving about 1 inch between each cookie.

    8. Bake: Bake for 8-10 minutes, or until the edges are lightly golden.

    9. Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Once cooled, they are ready to decorate.

    Tips for Success:

    • For the best results, use a kitchen scale to measure your flour.

    • Don’t skip the chilling step! It’s the key to maintaining perfect shapes.

    • You can make the dough ahead of time and store it in the fridge for up to 3 days.

     
     

 

Oatmeal chocolate chip

Ingredients

  • 350 gr. oatmeal cookie mix
  • 120 gr. Chocolate chips
  • 40 ml of milk

Instructions

  1. Preheat oven to 375 degrees
  2. In a large mixing bowl mix together cookie mix, chocolate chips and milk into a wet mixture until the dough is combined
  3.  Scoop that batter with a small ice cream scoop or cookie scoop.
  4. bake at 375 F for 10-12 minutes

Pancakes

Ingredients

  • Flour 3 cups
  • Sugar 1/4 cup
  • Eggs 2
  • Baking powder 1 Tbsp
  • Baking soda 1 1/2 Tsp
  • Milk 2 1/4 cups
  • Apple cider vinegar 1/4 cup
  • Salt 1 1/2 Tsp
  • Oil 1/4 cup
  • Vanilla extract 1 Tsp

Instructions

  1. Step 1

    Heat a griddle or large skillet over medium-low heat while you make the batter.

    Step 2

    Mix together the dry ingredients. Beat the eggs into 3 cups of the milk/Vinegar mixture, add oil and vanilla. Gently stir this mixture into the dry ingredients, mixing only enough to moisten the flour; don’t worry about a few lumps. If the batter seems thick, add a little more milk.

    Step 3

    Use a little butter or oil each time you add batter, unless your skillet is truly nonstick. When the butter foam subsides or the oil shimmers, ladle batter onto the griddle or skillet, making any size pancakes you like. Adjust the heat as necessary; usually, the first batch will require higher heat than subsequent batches. The idea is to brown the bottom in 2 to 4 minutes, without burning it. Flip when bubbles appear in the center of the pan-cakes and the bottoms are cooked; they won’t hold together well until they’re ready.

    Step 4

    Cook until the second side is lightly browned, a couple more minutes, and serve.

Cajun Fries Seasoning

Ingredients

  • Chili powder 1 tsp
  • Salt 1 tsp
  • Black pepper 1 tsp
  • Garlic powder 1 tsp
  • Sugar 1 tsp
  • Oregano 1 tsp
  • Cayenne pepper 1/2 tsp
  • Paprika 1/2 tsp
  • Onion powder 1/2 tsp

Delicious Rice Pubbing

Indulge in the creamy, comforting flavors of homemade rice pudding with this simple recipe. With a few basic ingredients and easy steps, you’ll have a delightful dessert that’s perfect for any occasion.

Ingredients:

  • 1 1/2 cups rice
  • 4 cups milk
  • 1 stick of butter
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  •  lemon zest
  • 2 egg yolks

Instructions:

  1. Combine Ingredients: In a large pot, add the rice, milk, butter, sugar, vanilla extract, and lemon zest. Stir to mix all the ingredients together.

  2. Cover and bring to a boil 25-30 minutes.

  3. stir occasionally to prevent the rice from sticking to the bottom of the pot. The rice should be tender, and the mixture should thicken.

  4. Prepare Egg Yolks: In a small bowl, take a small amount of the cooked rice mixture and mix it with the egg yolks. This will temper the eggs, preventing them from curdling when added back to the pot.

  5. Incorporate Egg Yolks: Slowly pour the egg yolk mixture back into the pot, stirring continuously. Cook for an additional 3-5 minutes over low heat, until the pudding thickens further and reaches a creamy consistency.

  6. Finish and Serve: Remove the pot from the heat. Allow the rice pudding to cool slightly before serving. It can be enjoyed warm or chilled, depending on your preference.

Homemade Chili

Ingredients

 

 
  • ½ lb of Sweet Italian Sausage, removed from the casing
 

  • 1/2 lb of Ground Beef

  •  

    1 Large Onion, dice

  •  

    1 Jalapeno Pepper, seeded and finely chopped

  •  

    3 Cloves of Garlic, minced

  •  

    2 Tbsp of Chili Powder

  •  

    2 tsp of Ground Cumin

  •  

    1 ½ Tbsp of Brown Sugar

  •  

    2 Tbsp of Tomato Paste

  •  

    1 tsp of Dried Oregano

  •  

    ¾ cup of Beef Stock

  •  

    1 28 oz can of Chopped Tomatoes

  •  

    1 15oz can of Red Kidney Beans, drained and rinsed

  •  

    2 Tbsp of Olive Oil

  •  

    Salt and Pepper, to taste

Instructions

    • 1) In a large pot over medium high heat, cook together ground beef and the sausage, add the jalapeno and garlic season with salt and pepper, cook for about 7 to 8 minutes or until the veggies cook down and start to develop some color.
    • 2) Add the chili powder, cumin, brown sugar, tomato paste, and oregano and give it a nice stir. Cook for about 1 minute, add the chopped tomatoes, kidney beans, and beef stock and bring to a boil. Reduce the heat to medium low and cook for a couple hours.
    • 3) Taste for seasoning and serve over rice with some sharp cheddar shredded over the top.

Sour Cream Coffee Cake

Ingredients

 

FOR THE STREUSEL:

  • 1 c. 

    slivered almonds

  • 3/4 c. 

    all-purpose flour

  • 3/4 c. 

    light brown sugar

  • 2 tsp. 

    ground cinnamon

  • 3/4 tsp. 

    kosher salt 

  • 6 Tbsp. 

    unsalted butter, chilled and cut into 1/2-in. pieces

FOR THE CAKE:

  • 2 3/4 c. 

    all-purpose flour

  • 2 tsp. 

    baking powder

  • 3/4 tsp. 

    kosher salt

  • 1/4 tsp. 

    baking soda

  • Nonstick baking spray, for the pan

  • 3/4 c. 

    (1 1/2 sticks) unsalted butter, softened

  • 1 1/2 c. 

    granulated sugar

  • 4 

    large eggs, at room temperature

  • 1 1/2 tsp. 

    vanilla extract

  • 1/2 tsp. 

    almond extract

  • 1 

    (8-oz.) container sour cream

Directions

 
    1. For the streusel: In a medium bowl, stir together the almonds, flour, brown sugar, cinnamon, and salt. Add the butter and, using your hands, pinch the mixture together until the butter is evenly incorporated and the streusel begins to clump together. Chill until ready to use. 
    2. Preheat the oven to 350°F. In a large bowl, stir together the flour, baking powder, salt, and baking soda. Lightly grease a 10-inch tube pan with nonstick baking spray. Set aside.
    3. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, 4 to 5 minutes. With the mixer running, add the eggs, one at a time, beating well after each addition. Stir in the vanilla and almond extracts. 
    4. Reduce the mixer speed to low. Add the flour mixture in 3 parts, alternating with the sour cream and beating until combined after each addition. 
    5. Spoon half of the batter into the prepared pan and spread into an even layer. Sprinkle evenly with half of the streusel. Repeat the layers with the remaining batter and streusel. 
    6. Bake the cake until a wooden pick inserted in the center comes out clean, 50 to 60 minutes, tenting with foil after 40 minutes if needed to prevent excess browning. Cool the cake in the pan on a wire rack for 10 minutes. Remove the cake from the pan and let cool streusel-side up, or serve warm.

Tip: The coffee cake can also be baked in a 9-inch square baking pan that is at least 2 1/4 inches tall. Line the pan with parchment paper to remove the cake easily. Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out with moist, baked crumbs. Cool the cake in the pan on a wire rack for 10 minutes before removing the cake (using the parchment “handles”) and letting it cool completely.