white chocolate

blueberry & blonde chocolate crostata

blueberry & blonde chocolate crostata // glazed & confused

Last weekend I realized that I've spent the majority of the summer so far laying in bed watching RuPaul's Drag Race. Three weeks after willingly getting four unnecessary teeth ripped out of my mouth, panicking over the potential for dry sockets, and experiencing what I can only describe as my body melting into a cloud of pillows as a result of some pretty strong painkillers, I forced myself out of bed and headed out for my favorite Louisiana summer tradition of waking up at the crack of dawn, putting on my overalls, and blueberry picking in the sweltering 8 a.m. heat.

All in the name of crostata! 

louisiana blueberry picking // glazed & confused
louisiana blueberry picking // glazed & confused
louisiana blueberry picking  // glazed & confused

Pro tip: blueberry picking is all fun and games until you realize that you have 8 pounds of berries that need to be tended to immediately. Luckily for me, the solution was an easy one: bake them into practically every single dessert known to man. Within the past week, I've made blueberry muffins, two batches of blueberry brownies, and frozen a good chunk of them.

But the true superstar? This blueberry crostata.

blueberry & blonde chocolate crostata // glazed & confused
blueberry & blonde chocolate crostata // glazed & confused
blueberry & blonde chocolate crostata // glazed & confused
blueberry & blonde chocolate crostata // glazed & confused

I was feeling extra ~*fancy*~, so I smeared the inside of the pastry with homemade blonde/caramelized white chocolate. If you've never had blonde chocolate before (a la Valrhona Dulcey), it's a deliciously toasty, caramelized white chocolate that will change your life forever. Don't worry about ordering Dulcey — it's a super simple operation to turn your regular old white chocolate into blonde chocolate at home: a quick roast in the oven, stir and repeat every five minutes for 40 minutes. The outcome is waaaay worth extra time, I promise! Buttery crust, toasty blonde chocolate, the most deliciously juicy local blueberries.... just do it.

Whether you eat it alone or use it as a vehicle for your favorite vanilla ice cream, you need this in your life! Happy weekend fraaaands! 

Caramelized White Chocolate

8 oz. good quality white chocolate


Preheat oven to 266° F. Scatter white chocolate pieces onto a baking pan.* Bake the chocolate for 40 minutes, removing from the oven every 5 minutes to stir. (After about 30 minutes, the chocolate will caramelize and gradually turn amber.) Remove from oven and place into a bowl. At this stage, your chocolate might be lumpy and pretty gross looking. Don't worry! Stir vigorously until a liquid resembling melted chocolate forms. Pour into a glass jar and store at room temperature. 

Blueberry Crostata 

for the pastry:

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1/4 tsp salt
  • 1/2 cup (1 stick) unsalted butter, cold and diced
  • 3 tablespoons ice water

for the topping:

  • 1/4 cup all-purpose flour
  • 1/4 cup sugar
  • 1/4 tsp salt 
  • 4 tablespoons unsalted butter, cold

for the filling:

  • 2 cups fresh blueberries
  • 3 tablespoons turbinado sugar, divided
  • juice and zest of half a lemon
  • 2 tablespoons cornstarch
  • 1 tablespoon butter, softened



Place the flour, sugar and salt into the bowl of a food processor fitted with a steel blade and pulse to combine. Add the butter and toss quickly to coat each cube of butter with flour. Pulse 15 times, until the butter is the size of peas. With the motor running, add the ice water, continuing to pulse but stop the machine just before the dough comes together. Turn the dough out onto a well-floured surface, roll it into a ball and form into a flat disk. Wrap the disk in plastic and refrigerate for at least 1 hour. To make the topping, use the food processor and pule together all ingredients until coarse. Set aside. 

Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. In a medium bowl, combine the berries, sugar, lemon zest, juice and cornstarch and set aside.

Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it onto the prepared baking sheet. Smear half of the caramelized white chocolate in the center of the pastry. Top with the blueberry mixture, topping, and any extra blonde chocolate. Fold and crimp the edges of the pastry into to the center. Brush with butter and sprinkle crust with the remaining turbinado sugar. 

Bake the crostata for 20 to 25 minutes, until the crust is golden and the fruit is tender. Serve warm with ice cream for a killer dessert or at room temperature with a cup of coffee for a killer breakfast. 

conversation heart pots de creme

conversation heart pots de creme // Glazed & Confused

How fitting is it that Friday the 13th falls the day before Valentine's Day this year? Hell yeah, morbidity!

Just in case your day goes to shit  and your boyfriend dumps you, I've got you covered. (That's what internet friends are for, right?) 

conversation heart pots de creme // Glazed & Confused
conversation heart pots de creme // Glazed & Confused
conversation heart whipped cream // Glazed & Confused

Pots de creme are my absolute favorite desserts. They are so so so simple to make and, let's face it, there are very few things as satisfying as digging into a rich, creamy, personal-sized custard. I've made them plenty of times before, but I wanted to keep it extra-indulgent (because #loveyoself) this time around, so I added in a little too much white chocolate and vanilla bean. Can you say, best mistake ever? 

Conversation hearts, on the other hand..... not my favorite. I often consider them the culinary equivalent of a stick of chalk. But really, they're just too damn cute not to make their way into my pantry every Valentine's Day. To make them more palatable, I ground them in a food processor and infused some heavy cream with the powdery dust. A pinch of salt, a good helping of vanilla, and a quick whip with the help of my stand mixer = the least Pepto Bismol-y, fluffiest conversation heart whipped cream to ever exist! I could bathe in this stuff. 

conversation heart pots de creme // Glazed & Confused

The recipe for these bad boys is up on west elm's Front + Main blog today! Check it out here!

the best ever cookies & cream cookies

the best cookies & cream cookies EVER // Glazed & Confused

I've been neglecting my roots lately. And no, I'm not talking about my hair. Those are so far gone that labeling my overgrown roots as ombre is totally passable. 

Let's put the hair drama aside, I'm talking about my baking roots. 

Like many a home baker, my journey through the wonderful world of sugar started with pre-made cookie dough. Looking back, I shudder at the very thought of cookie dough that isn't congruent with my regularly scheduled fantasies of mountains of dough made with fancy European butter, Tahitian vanilla, or twenty plus dollars worth of quality chocolate. You can say I've spoiled myself, I just like to think I take my cookie dough very seriously. 


Given that I haven't posted a cookie recipe in more than a hot second and I was beginning to quite literally feel the absence of brown sugar-laced mounds of deliciousness from the blog, I'm sharing one of my absolute favorite recipes today: the famed cookies & cream cookies. 

These cookies are a total fan favorite. Every baker has an arsenal of perfected cookie recipes, but these are easily the most requested of the bunch. I oblige at every request, mainly just so I can eat some of the cookie dough before I bake them and wrap them up for my friends. Beware cookie dough bingers! This stuff is LETHAL. 

the best cookies & cream cookies EVER // Glazed & Confused
the best cookies & cream cookies EVER // Glazed & Confused

I could write an entire fan fiction about me and these cookies, but to spare you the ranting, I have developed a super helpful list of why you should drop everything and bake these immediately: 

  1. Uh, there are COOKIES inside of COOKIES. This is a good enough reason on its own. (Side note: Can we make #cookieinception a thing?) 
  2. Because dipping Oreos in milk is the greatest and these cookies are the cookie equivalent of going through a whole sleeve of Oreos and a glass of milk in five minutes flat. 
  3. The cookie dough itself is out of this world. Like... eat-four-cookies-worth-of-dough-every-single-time good.  
  4. There's cream cheese and brown sugar involved, so these bad boys will stay soft for days and days. This means that you can have a cookie for breakfast, lunch, and dinner for five consecutive days without them going stale on you. Caloric hoarding, ftw! 
  5. You'll be introduced to the wonderful world of milk powder, which is essentially the MSG of the baking world. 
  6. THEY HAVE ACTUAL, REAL LIFE GROUPIES. (I'm looking at you, Ali, Ashley, Abbey, and Brooke.) 
  7. Do I need to mention the fact that there's Oreos in them again? 

Just bake the damn cookies. Seriously, you won't regret it. 

the best cookies & cream cookies EVER // Glazed & Confused

Graham's Notes:

  • My special secret to the deliciousness of these cookies lies in the addition of milk powder to the dry ingredients. Milk powder makes creamy, milky flavors more pronounced. Milk powder can be found in the powdered drink aisle of your local grocery store, or by the powdered baby formula. (But please, for the love of God, don't use Similac in these cookies.)
  • When baking with white chocolate, I try to stray away from baking chips, as they are generally of pretty poor quality. Unless you're using the Whole Foods brand of baking chips, do yourself a favor and buy individual bars of white chocolate and chop them up yourself. I prefer Lindt or Callebaut. 

Cookies & Cream Cookies 

  • 4 oz. (half a block) cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup light brown sugar, packed
  • 1 large egg
  • 1 tsp. vanilla bean paste or extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup + 2 tablespoons instant milk powder ** (see note) 
  • 1/2 tsp. salt
  • 1/2 tsp. baking powder
  • 3/4 tsp. baking soda
  • 2 cups coarsely chopped oreos (about 18-20 cookies)
  • 1 cup chopped white chocolate 
  • sugar for rolling


Preheat oven to 350F. Line a baking sheet with parchment paper. In a small bowl, combine oreos with 2 tablespoons of instant milk powder and set aside. 

In the bowl of stand mixer fitted with the paddle attachment, beat together the cream cheese and butter until light and creamy, about a minute. Add the brown sugar and egg and beat on medium-low speed for 3 minutes until pale and fluffy. Stir in vanilla. Add in the dry ingredients and mix until combined. Fold in the coated oreos and white chocolate. 

Measure out 1/4 cup portions of cookie dough. Roll each cookie in sugar and arrange on the prepared baking sheets, providing at least 3 inches between each cookies. Bake the cookies for 12-13 minutes, until edges begin to brown but the middle is still relatively gooey! Cool and enjoy with a big glass of milk!