5 Lessons from Living Alone During the Pandemic

The Moments That Sparked My Body Insecurity

I can't remember how old I was, but the first time I heard variations of, "She's so little. Are you sure you're feeding her," was from church and family members. Meant as harmless jokes, they caused me to become hyper aware of my body in a way I'd never been before.

I knew people looked different, but my innocence made me believe it didn't matter. Adults were the ones who taught me it did, and if you didn't look 'just right'? Well, you'd eventually hear hushed whispers about it. From that point on, I stopped being picky with my food and tried to eat more than I usually did. But, guess whose body remained the same?

The more I ate and the more my body didn't change, the more I started to resent it for not looking the way I thought a well-fed child's body should look.

Introduction To Puberty

By the time I'd reached 3rd grade, I started hearing whispers about girls who were going through puberty. There was a ton of excitement about getting your period, but mostly everyone talked about how bodies started to 'fill out.' I was disappointed when 'the change' didn't happen for me that year, but I kept hope alive. Needless to say, I didn't gain weight in elementary school even though my friends' bodies were changing.The only signs of puberty I had were the first signs of underarm and pubic hair.

I didn't get my period until after the first day of sixth grade. It was relatively uneventful because I wasn't in pain and didn't see the second one until months later. As the months passed, my periods came and went. But, my body still looked unappealing to me. It didn't help that the guys in school were looking at girls who were more curvaceous either. I had major side character energy in school (or so I thought) and it was awful IMO. It's not that I wasn't liked, but the guys I thought were worth going after had their sights set on girls who didn't look like me.

By the time I made it to my junior year in high school, I stopped worrying about my appearance as much. I'd stopped really focusing on boys and started having fun with new friends. That was the best year in high school because my elective was a journalism class where I became the entertainment editor for the school newspaper. As far as my body insecurity? I barely thought twice about it because I felt I had more to offer than looks.

The Slow Journey To Accepting My Body

By the time I was in my early twenties, it was beyond clear that the body I had was the one given to me. I was tired of wishing I wasn't so slender and decided to start accepting my body for how it looked. I wish I could say I was 100% okay with my body after writing down a ton of affirmations to look at daily, but I wasn't.

I didn't start making peace with being slender until after I turned 28 (right after this photo was taken), and it started to feel good to stop worrying about why I wasn't a certain size. I'd wake up and be more concerned about wearing things that made me feel good instead of fixating on why my body was so small. Honestly, I didn't even flinch the day I found out I was pregnant because I figured I wouldn't gain much weight.

Pregnancy + Postpartum Body Changes

I should've prefaced that last sentence by saying I was convinced I'd still be small during pregnancy because my mom was small — like me — until her second pregnancy. Along with other people, I thought I'd have a round basketball in my stomach and that would be it. But, the day my stepdad rushed my fiancé and I to the hospital so I could give birth is the day I realized I'd gone from 117 pounds to 157.

I was blissfully unaware that my body had changed that much, and it was shocking because I couldn't fit into my carefully curated pre-pregnancy wardrobe. Not only was my postpartum body sore, but it also felt like I'd sprouted extra inches around my waist, hips, and thighs. I went from wanting those things to hating them when they started showing up.

I was devastated because I felt like I'd just learned how to accept my body, only to find new changes waiting for me to welcome into the picture. Also, everything was so soft and squishy — unlike the days where my slender frame felt like it had just enough to cover my bones.

Sadly, I lashed out at my fiancé a ton because I felt uncomfortable in my body — even though he couldn't see anything wrong with it. I was convinced he was trying to do damage control every time he tried to reassure me because I was dealing with major body insecurity.

I didn't start to truly see myself until I started going back to therapy and chose to accept my body as it is. This didn't happen overnight either. I wrote a ton of affirmations on sticky notes to place on my bathroom mirror, and recounted all the miraculous changes my body's gone through over the years. I also started giving myself grace for all the times I wasn't so kind to my body and made myself live in that space until it didn't feel like I had imposter syndrome anymore.

At the time of writing this, my son is three and I'm finally able to look in the mirror without criticizing myself — and I have the fourth trimester to thank for that. My postpartum body expanded in ways I never thought was possible, and it's shown me that change is only bad when I try to hold tight to other people's expectations.

How I Maintain Love For My Postpartum Body

Technically I haven't been postpartum in a while, but I always refer to my body this way because it serves as a reminder that it's been a long journey towards acceptance. The ways I continue to pour into myself vary from day to day, but here's the gist of what helps:

1. Daily Affirmations
2. Words Of Encouragement From My Partner
3. Reminders That My Body Knew What To Do To Carry A Child For 9 Months
4. Wearing Clothes I Genuinely Feel Good In
5. Replacing Negative Thoughts With Positive Ones
6. Giving Myself Grace For All The Moments I Hated My Body
7. Daily Gratitude Practice
8. Accepting That My Body Will Ebb & Flow Over The Years
9. Solo Dance Parties In My Bra & Underwear (I'm so serious, ha!)
10. Touching The Expanded Parts Of My Body & Saying "Hi")
    

Use A Gentle Cleanser

Since your skin is more sensitive during your period, it’s important to use a face wash that will help to get rid of grime without stripping your skin of its natural oils. If you’re looking for a gentle and affordable cleanser that does the job, I've used CeraVe’s Foaming Facial Cleanser for years. Not only does it contain multiple ceramides that help to restore your skin barrier, it also contains niacinamide – an ingredient known to help reduce excess oil production in the skin.

Hydration Is Key

Have you ever noticed your skin looking more dull or lifeless whenever your period comes around? This is because low estrogen levels during the menstruation part of your cycle makes your skin more prone to water loss, which causes dehydration and dryness. During this time, you can counteract this effect by incorporating a hydrating serum or moisturizer into your skincare routine. I recommend The Inkey List Hyaluronic Acid Serum. Its titular ingredient, hyaluronic acid, acts like a sponge by attracting water on the skin and retaining it, which will keep your skin feeling plump, smooth, and hydrated. But what makes this serum really stand out is its other active ingredient – Matrixyl 3000 peptide – that, when combined with hyaluronic acid, can help build firmer, youthful-looking skin over time.

Niacinamide Is Your Best Friend

Earlier, I mentioned how niacinamide is primarily used as an ingredient in skincare products to help balance your skin’s oil production. However, if you look at the ingredient label on the packaging for most of these recommended products, niacinamide will probably be listed – and for a good reason. This power-packed ingredient is a form of vitamin B3 that can help boost skin hydration, reduce redness and uneven skin tone, and combat damage that can cause visible signs of aging. I would suggest using a serum with niacinamide as one of its main ingredients — like the Good Molecules Niacinamide Serum — because it is formulated with higher concentrations of this ingredient that can penetrate deep into the skin.

Use Spot Treatments Or Pimple Patches On Problem Areas

As tempting as it is to use your fingers or a comedone extractor to pop any zit that appears during your period, trust me when I tell you…don’t do it! Not only will picking further inflame your skin, you can also spread acne-causing bacteria across your skin that will make your breakouts even worse. If you’re an avid pimple-popper like myself, save yourself the trouble and cover your spots with hydrocolloid pimple patches to help them heal. My favorite patches are the Peace Out Acne Healing Dots; they're formulated with salicylic acid and aloe vera leaf extract, which help to reduce irritation and minimize breakouts.

If You Need To, Use An Exfoliating Peel Or Toner – But Don’t Overdo It

Even if you’re taking every step possible to take extra care of your skin during that time of the month, sometimes your skin can feel more gritty and grimy than usual. Exfoliating cleansers, scrubs and serums are often advertised for everyday use, but if you’re not careful, you can end up with angry and irritated skin.

If you absolutely have to exfoliate, play it safe by using a mask or a toner once or twice a week. For a mask, I recommend trying the Versed Doctor’s Visit Instant Resurfacing Mask, and for a toner, I suggest using the Peach Slices Acne Exfoliating Toner. Both products contain a combination of AHAs (alpha hydroxy acids) and BHAs (beta hydroxy acids) that remove dead skin cells from the surface while also clearing and preventing breakouts.

Opt For A Lightweight Moisturizer

Hormone changes during your menstrual cycle can cause your skin to produce more oil than usual. While it's important to keep your skin hydrated and healthy by using a moisturizer, thick creams and facial oils can clog your pores and lead to an endless cycle of breakouts. Instead, try incorporating a light gel moisturizer without ingredients like silicones, which are known to congest your skin. My current favorite is the Selfless by Hyram Niacinamide and Maracujá Daily Barrier Support Moisturizer, which contains ingredients like maracujá seed oil and murumu seed butter that help to heal the skin barrier while leaving a silky smooth finish.

Don’t Forget Sunscreen

It doesn’t matter if it’s cloudy, cold, raining, or if the sky is falling — sunscreen is a non-negotiable in your skincare routine, especially during your period. Skin sensitivity is at an all-time high during that time of the month, meaning that you’re more likely to get burnt from UVA and UVB rays. Personally, I like to use lightweight sunscreens, like Krave Beauty’s Beet the Sun, that also contain ingredients to support your skin barrier. Beet the Sun not only has an SPF of 40, but it also has beetroot extract, an antioxidant known to have anti-inflammatory and skin-soothing properties.

You Are What You Eat

Skincare isn't a “one size fits all” situation; what works for you and your skin may not be the right routine for others. However, the food we choose to consume has a direct correlation to our physical health. We all know the annoying and uncomfortable symptoms that come with periods, but fortunately there are certain foods that can help. Fiber-rich foods like broccoli, cauliflower and carrots can help reduce inflammation throughout the body, while berries like blueberries, blackberries and cherries are a great source of antioxidants that help protect your body – including your skin – from free radicals that cause premature aging and chronic disease.

Tips For Cooking With Your Partner

Share in the planning and prep

The holidays can be kind of stressful (and sometimes we look forward with both excitement and dread!). Having another person share in the planning and prepping can de-stress the activity and even make it fun! Plus, you can create fun memories around new dishes you try (like, remember Alex, when we made that amazing apple galette with bourbon salted caramel for Thanksgiving?).

Focus on individual tasks (over a glass of wine?)

We each have our own skills and preferences. Alex is really good at things like making bread or searing meat, so he takes the lead in those sort of recipes. I tend toward prepping soups, salads, quick breads, desserts, and overall meal planning / strategizing. But often we'll change things up depending on the recipe! It's really a kitchen dance.

Put the relationship first

We often argue over the final seasoning and how much salt to add at the end of a recipe! I generally add too much to trying to get the flavor "pop" so Alex has to hold me back. Or we spar over how to style things on a plate (that's more of a food photography argument, but it translates to meals too!).

We've learned to really listen to each other and back down if we find the other person is very passionate about something. Of course, that could end in an "I told you so" moment later, but we've found that we try to remember that relationship and the experience is more important than one person being "right".

Don’t forget the herbs!

Our favorite cooking hack: Using fresh herbs! Every recipe is a little better with a few chopped herbs. We have an herb garden and some favorites are dill, basil, thyme, mint, and tarragon, and our rosemary and sage even hang through late fall to winter. If you don't have a garden, buying fresh herbs is absolutely worth the few extra dollars for the difference in flavor.

Recipes Excerpted From A Couple Cooks

Harvest Caesar Bowl

Here’s a bowl that’s endlessly customizable—a riff on a dinner we started eating on repeat around the birth of our daughter and still do today! What began as a pregnancy craving for Caesar salad turned into a weeknight main dish with a rotating topping of veggies, chicken, or shrimp. (We’ll always remember devouring a takeout version in the hospital room while awaiting the baby’s arrival!) This satisfying combination of roasted sweet potatoes, seasoned chickpeas, and shaved Parmesan cheese is topped with an irresistibly creamy, Greek yogurt–based spin on Caesar (though feel free to use store-bought dressing if you’re pressed for time). Customize the bowl by adding cooked chicken or a grain like rice or quinoa, making it a filling meal that never gets old.

SERVES 4

• 2 lb [910 g] sweet potatoes (about 2 medium), skin on, scrubbed and cut into ¾ in [2 cm] dice
• 3 Tbsp olive oil
• 1 tsp garlic powder
• 1 tsp chili powder
• ½ tsp Old Bay seasoning (see Tips)
• ¾ tsp kosher salt
• 15 oz [430 g] can chickpeas, drained and rinsed, or 1½ cups [240 g] cooked chickpeas
• ⅛ tsp cumin
• Freshly ground black pepper
• 1 bunch (about 8 oz [230 g]) Tuscan kale, washed, torn into bite-size pieces, and massaged
• 2 romaine hearts (about 8 oz [230 g]), chopped
• 2 cups [120 g] chopped red cabbage
• ¼ cup [18 g] Parmesan cheese shavings
• ¼ cup [35 g] roasted pepitas (see Tips)
• 1 recipe Creamy Parmesan Dressing (see page 189) or 1 cup [240 g] store-bought Caesar dressing

1. Preheat the oven to 450°F [230°C].
2. In a large bowl, mix the sweet potatoes with 2 tablespoons of the olive oil, the garlic powder, chili powder, Old Bay, and ¼ teaspoon of the kosher salt. Line a baking sheet with parchment paper and arrange the sweet potatoes on it in an even layer. Bake, without flipping, until the cubes are tender and browned, 25 to 27 minutes.
3. In a medium bowl, mix the chickpeas with the remaining 1 tablespoon of olive oil, the cumin, the remaining ½ teaspoon of kosher salt, and several grinds of black pepper.
4. To serve, divide the kale and romaine among four shallow bowls or plates. Top with the sweet potatoes, chickpeas, cabbage, Parmesan cheese, and pepitas. Drizzle generously with the dressing and serve.

Creamy Parmesan Dressing

• ¼ cup [60 g] mayonnaise
• ½ cup [120 g] Greek yogurt
• ¼ cup [8 g] finely grated
• Parmesan cheese
• 1 Tbsp red or white wine vinegar
• ½ Tbsp Dijon mustard
• ¼ tsp garlic powder
• ¼ tsp dry mustard powder (optional)
• ½ tsp kosher salt
• Freshly ground black pepper

To make the dressing, in a medium bowl, whisk together the mayonnaise, Greek yogurt, Parmesan cheese, red wine vinegar, Dijon mustard, garlic powder, mustard powder, kosher salt, and black pepper until a creamy dressing forms. If necessary, stir in 1 tablespoon of water to bring the dressing to a pourable consistency (this varies based on the yogurt brand).

Tips

Don’t have Old Bay? Substitute ½ teaspoon smoked paprika plus an additional ⅛ teaspoon kosher salt. If all you can find is raw pepitas, you can toast them yourself in a skillet over medium heat until they start to pop and become golden brown, 3 to 5 minutes.

Cooking Together

While one of you gets the sweet potatoes in the oven and chops the fresh vegetables for the bowl, the other can mix up the chickpeas and the dressing.

For Vegan

Use Lemon Tahini Sauce and omit the Parmesan shavings.

Storage

Leftovers will keep, refrigerated, for up to 3 days.

Diet Vegetarian, gluten-free, vegan option

Excerpted from A Couple Cooks: 100 Recipes to Cook Together by Sonja Overhiser and Alex Overhiser, © 2024. Published by Chronicle Books. Photographs © Shelly Westerhausen Worcel.

Spiced Latte Loaf

The moist slices of this fun and funky quick bread are reminiscent of a chai latte, with notes of milky vanilla, cinnamon, cardamom, and ginger. The best part is when you cut the first slice to show the beautiful spiced swirl decoration inside. There are a few components to assemble, so it’s nice to have a partner to help with this baking project. One day we had the crazy idea of slicing up leftovers into strips and baking it to make biscotti, and it’s surprisingly effective. The crunchy strips pair well with morning coffee or an afternoon snack.

MAKES ONE 9 X 5 IN [23 X 13 CM] LOAF

• 1½ Tbsp ground cinnamon
• 2 tsp ground ginger
• 1 tsp ground cardamom
• ¼ tsp ground cloves
• ¼ cup [52 g] packed light brown sugar
• 2 ¼ cups [315 g] all-purpose flour
• 2 Tbsp unsalted butter, melted
• 1 cup [200 g] granulated sugar
• 1 Tbsp baking powder
• ½ tsp kosher salt
• 1 egg
• 1 cup [240 ml] milk of choice
• ¼ cup [60 ml] neutral oil
• ¼ cup [60 ml] unsweetened applesauce
• 2 tsp vanilla extract

1. Preheat the oven to 350°F [180°C]. Butter a 9 x 5 in [23 x 13 cm] metal loaf pan.
2. In a small bowl, stir together the spice mix: cinnamon, ginger, cardamom, and cloves.
3. In a medium bowl, make the streusel topping: Add the brown sugar, ¼ cup [35 g] of the flour, and 1 teaspoon of the spice mix to the bowl and mix lightly with a fork. Continue mixing while pouring in the melted butter until a crumbly mixture forms. Set aside.
4. In a separate medium bowl, whisk together the remaining 2 cups [280 g] of flour and the granulated sugar, baking powder, and kosher salt.
5. In a large bowl, whisk together the egg, milk, oil, applesauce, and vanilla extract until completely smooth. Gradually add the flour mixture to the wet ingredients, stirring with a spatula until a smooth batter forms. Pour ¾ cup [180 g] of the batter into a liquid measuring cup and stir the remaining spice mix into the measuring cup to create a darker spiced batter.
6. Pour about half the vanilla batter into the prepared loaf pan and smooth it into an even layer with a spatula. Pour the spiced batter on top and smooth it, then pour on the remaining vanilla batter and smooth it. To swirl the batters together, insert a butter knife in the top corner of the pan so it just touches the bottom. Draw about 3 large S shapes through the entire pan, then repeat in a slightly different position. Rotate the pan 90 degrees and make 2 large S shapes in the other direction. Sprinkle the top of the batter with the streusel.
7. Bake the loaf for 50 to 55 minutes, until the top springs back when touched and a toothpick inserted in the center comes out clean. Cool the bread in the pan for 30 minutes. Run a knife around the edge and invert the loaf onto a cooling rack. Let cool fully to room temperature (30 minutes to 1 hour) before cutting into slices.

Tip

Turn leftovers into biscotti! Cut ¾ in [2 cm] thick slices into 1 in [2.5 cm] wide strips, then bake at 300°F [149°C] for 45 to 55 minutes, until golden brown and mostly crisp (they will firm up as they cool). Let cool for 30 minutes. Store in a sealed container with a paper towel. Serve with coffee or tea.

Cooking Together

Have one person start with the streusel topping while the other makes the batter. Then assemble the loaf together.

Storage

The loaf will keep, wrapped in aluminum foil, at room temperature for 4 days, or refrigerated for 10 days (bring to room temperature before enjoying). To store frozen for up to 3 months, slice the loaf, wrap it in plastic wrap, and place in a freezer-safe container.

Diet Vegetarian

Excerpted from A Couple Cooks: 100 Recipes to Cook Together by Sonja Overhiser and Alex Overhiser, © 2024. Published by Chronicle Books. Photographs © Shelly Westerhausen Worcel.

Apple Galette with Bourbon Caramel

This rustic French tart lets you skip fiddling with pie dough to make free-form folded layers of golden pastry. Piling the crust full of cinnamon-spiced apples is a fun fall treat, but of course you can indulge any time of the year. There are endless variations on this type of fruit tart. Serve with melty vanilla ice cream, or even better, drizzle with gooey Bourbon Salted Caramel. The mad scientist in you will love how easy it is to make a caramel sauce out of a few basic ingredients.

SERVES 8

Galette Dough

• 1½ cups [210 g] all-purpose flour
• 1 Tbsp granulated sugar
• ¾ tsp kosher salt
• ¼ tsp baking powder
• 10 Tbsp [150 g] cold unsalted butter or vegan butter
• 5 to 6 Tbsp [80 to 90 ml] cold water
• 1 egg, for the egg wash
• 1 Tbsp Demerara or turbinado sugar, for sprinkling

Filling

• 1 lb [455 g] crisp, tart apples like Granny Smith, Pink Lady, or Honeycrisp (about 2 large), unpeeled, thinly cut into ⅛ in [3 mm] slices (3½ cups sliced)
• 2 Tbsp light brown sugar
• 2 Tbsp granulated sugar
• 1½ tsp cinnamon
• ½ tsp allspice
• ⅛ tsp nutmeg
• ½ tsp cornstarch
• 1 Tbsp unsalted butter, cut into very small pieces Bourbon Salted Caramel (recipe follows)

1. To make the galette dough, in a medium bowl, mix the flour, granulated sugar, kosher salt, and baking powder. Cut the butter into small pieces, then use a pastry blender or fork to cut it into the flour mixture until mostly incorporated and a pebbly texture forms, with pea-size or smaller pieces.
2. Sprinkle 5 tablespoons [80 ml] of the cold water over the flour, mixing gradually with a fork until the flour is mostly incorporated. Knead with your fingers until the dough comes together, adding the additional 1 tablespoon water. (If the mixture is still too floury, add ½ tablespoon more water.) Form the dough into a ball, then flatten it into a thick disk. Chill the crust in a covered container in the refrigerator for 1 hour (see Tips).
3. Preheat the oven to 375°F [190°C] and line a rimmed baking sheet with a sheet of parchment paper. Flour a work surface.
4. To make the filling, in a medium bowl, stir the apple slices with the brown sugar, granulated sugar, cinnamon, allspice, nutmeg, and cornstarch until fully coated.
5. On the floured surface, roll out the dough into an even 12 in [30 cm] circle (if necessary, move the dough around and add a bit more flour underneath to keep it from sticking). Carefully transfer the dough to the parchment paper.
6. Fan out small handfuls of apple slices and layer them on the crust, reserving the juices at the bottom of the bowl. Leave at least 2 inches of dough uncovered around the outside edge. Fold the outside edges of the dough over the filling, overlapping the folds to form a partial top crust. Pour the reserved juice over the exposed apple slices in the center.
7. Dot the apple slices evenly with the small pieces of butter. Whisk the egg and use a pastry brush to brush it over the crust. Sprinkle the crust and filling with Demerara or turbinado sugar (or more granulated sugar).
8. Bake until the crust is golden brown, 38 to 40 minutes. Transfer the galette on the parchment paper to a baking rack and let cool to room temperature (about 30 minutes) before cutting into pieces and serving. Drizzle with Bourbon Salted Caramel (recipe follows) before serving, or top with ice cream.

Bourbon Salted Caramel

MAKES ⅔ CUP [160 ML]

• ½ cup [100 g] granulated sugar
• ¼ cup [60 ml] water
• ½ tsp kosher salt
• ⅓ cup [80 ml] heavy cream
• ½ Tbsp bourbon (see Tips)
• ¼ tsp vanilla extract

1. In a medium saucepan over medium heat, stir together the sugar, water, and kosher salt. Cook, stirring constantly with a spatula, until the sugar and salt are dissolved and it starts to boil, about 2 minutes.
2. Reduce the heat slightly to a simmer and cook, constantly bubbling, until the sugar turns deep amber, 8 to 11 minutes. Occasionally give a gentle stir with a spatula to ensure even cooking. Watch closely toward the end of the cooking time, as the color darkens quickly.
3. Once the sugar turns deep amber, immediately reduce the heat to low. Add the cream, which will cause the mixture to bubble vigorously; stir constantly with a spatula, until it is a rich caramel color, about 90 seconds. Stir in the bourbon and vanilla extract and cook for 20 seconds more.
4. Transfer the caramel to a small bowl to cool, leaving any hardened bits of sugar in the pan. Let cool and thicken for 10 minutes before serving. It will keep thickening the longer it sits; if it becomes too thick, reheat gently before serving (see Tips).

Tips

Galettes are endlessly customizable! For the filling, use 3 cups of any seasonal fruit, ⅓ to ½ cup [65 to 100 g] of granulated sugar, 1 tablespoon of cornstarch, and ½ teaspoon of cinnamon. Taste and adjust the filling as desired based on the sweetness of the fruit. Try peaches, pears, plums, blueberries, and more.

Make the crust in advance for easy prep. The dough will keep, refrigerated, for up to 3 days. Before rolling, allow the dough to sit at room temperature for 30 minutes. Or wrap it in plastic wrap or aluminum foil and freeze for up to 3 months, then defrost overnight in the refrigerator and let stand for 30 minutes at room temperature before rolling.

You can also make the caramel sauce in advance. Refrigerate the sauce, then reheat it on the stovetop or in the microwave before serving.

Omit the bourbon in the caramel sauce if desired. It’s just as tasty!

Liqueur Pairing

After the galette, enjoy a small glass of Amaro Nonino Quintessentia or Amaro Averna. These caramel-colored liqueurs have a bittersweet, smooth finish and an herbal complexity that complements the apples’ natural tartness.

Cooking Together

After the dough is chilled, have one person roll out the dough while the other person makes the filling. Then whip up the caramel sauce together while the galette bakes.

For Vegan

Use vegan butter and, instead of using the egg wash, brush the crust with nondairy milk. Omit the salted caramel.

Storage

Leftovers will keep, refrigerated, for up to 4 days; bring to room temperature before serving.

Diet

Vegetarian, vegan option

Excerpted from A Couple Cooks: 100 Recipes to Cook Together by Sonja Overhiser and Alex Overhiser, © 2024. Published by Chronicle Books. Photographs © Shelly Westerhausen Worcel.

Mini Cardamon Cinnamon Rolls

What’s a better weekend baking project than ooey, gooey cinnamon rolls? The star here is the cardamom-orange filling, inspired by a cardamom bun we had on a Sunday morning bakery run in Chicago. (We couldn’t pass up a visit to Lost Larson bakery, since it’s the name of our son, which he found wildly amusing.)

This makes a 9 x 9 pan of mini rolls, so you can eat more than one and have enough to go around! Baking is a two-day process (since who wants to wake up 3 hours beforehand?). Start the rolls the night before and refrigerate overnight, then bake them in the a.m. and enjoy the cinnamon-spiced scent wafting through your kitchen.

MAKES 16 SMALL ROLLS

Dough

• 3 cups [420 g] bread flour
• ¼ cup [50 g] granulated sugar
• 2 ¼ tsp (1 packet) [21 g] instant yeast (see Tips)
• 1 tsp kosher salt
• 4 Tbsp [55 g] unsalted butter
• 1 cup [240 ml] milk
• 1 egg, beaten

Filling

• ½ cup [100 g] packed light brown sugar
• 1 Tbsp cinnamon
• 1 tsp ground cardamom
• 1 tsp lightly packed orange zest
• 1½ Tbsp unsalted butter, melted

Frosting

• ½ cup [60 g] powdered sugar
• 1 Tbsp milk
• ⅛ tsp vanilla extract

1. To make the dough, in the bowl of a stand mixer, stir together the flour, granulated sugar, yeast, and kosher salt. In a small saucepan, melt the butter over low heat. Add the milk and heat until lukewarm (warm to the touch, but not hot, or between 105° and 115°F [40° and 45°C]).
2. Pour the butter and milk mixture into the flour mixture. Add the egg and stir with a fork until a rough dough forms. Attach a dough hook to the mixer and mix on medium-low speed for 6 minutes, until the dough is smooth and stretchy. The dough should be very sticky and will not form a ball in the mixer. (You can also knead the dough by hand; keep in mind it will be very sticky at first.)
3. Flour a work surface, scrape the dough onto it, and knead it a few times, then shape it into a rough ball. Place the dough ball in a large clean bowl. Cover the bowl with a damp towel and let it rise in a warm location until doubled in size, 1 to 1½ hours.
4. To make the filling, stir together the brown sugar, cinnamon, cardamom, and orange zest. Grease a metal 9 x 9 in [23 x 23 cm] baking dish.
5. Lightly flour a work surface and scoop the dough onto it. Gently roll out the dough into a 12 x 12 in [30 x 30 cm] square. Tug the corners a bit to make them as square as possible. Brush the dough with the melted butter, leaving a ½ in [13 mm] border unbrushed at the left and right edges.

Tips

Instant yeast (rather than active dry yeast) is required for this recipe, which allows quick rise times. If using active dry yeast, the rise times will be about double.

To bake the cinnamon rolls the day of, proceed immediately to baking. Bake 20 minutes covered with foil, then uncovered about 10 minutes, checking whether they are cooked through using a food thermometer.

Cooking Together

This is a baking project that’s much easier with a partner! It’s often helpful to have one person read the recipe out loud while the other gets their hands into the dough. Trade off on tasks and enjoy the process.

Storage

The cinnamon rolls will keep at room temperature, covered with aluminum foil, for up to 2 days. Reheat, covered, at 350°F [180°C] until warmed through,10 to 12 minutes.

Diet

Vegetarian

Excerpted from A Couple Cooks: 100 Recipes to Cook Together by Sonja Overhiser and Alex Overhiser, © 2024. Published by Chronicle Books. Photographs © Shelly Westerhausen Worcel.