Expecting a baby!

Our family has some exciting news to share – we’re expecting a baby! Ollie will be getting a baby sister for Christmas this year, and we’re so thrilled. While filled with joy, we are also cautiously optimistic as we’ve been through a lot to get our babies here, and this time is no different.

My first pregnancy with Oliver was complicated by HELLP syndrome resulting in an emergency c-section at 28 weeks, followed by 66 long days in the NICU before he was able to come home. The day he came home was undoubtedly one of the happiest days of our lives. After Ollie’s traumatic entrance, we spent a lot of time thinking about another baby. We waited for months to meet with a specialist to consult about whether or not it was responsible to get pregnant again.  We were told that if we wanted more children, it was fine for us to plan for that. So we cautiously planned to get pregnant again hoping that the next time around would be a bit more “normal.”

I was pregnant soon after we began trying and filled with all sorts of anxiety. Despite the nervousness, my pregnancy was fairly textbook until about 23 weeks, when we learned that our baby was measuring small and that there were blood clots in the umbilical cord. Within a week we were indefinitely situated in a room at the hospital where we would be until the baby was born – the goal being to keep the baby in as long as possible. The doctors had us on close watch around the clock with many scares during those days and nights, and eventually our sweet Leo was born via c-section at 25 weeks weighing just shy of one pound. He was perfect. But oh so teeny tiny. He was a spitting image of his big brother and had such a special presence. Brave little Leo put up a courageous fight for 30 days, but his tiny, underdeveloped body couldn’t keep up. He passed away in our arms in the middle of the night due to complications from prematurity. This event broke us in so many ways. We were devastated.

Shortly after the tragic loss of our Leo last March, we were strongly advised to not pursue future pregnancies by my doctors. While they can’t pinpoint exactly why, my body seems to have an autoimmune response to pregnancy that prevents me from carrying to term (or anywhere close to it). Ollie came about three months early, and Leo almost four months. My doctors believe that if I were to become pregnant again, our outcome would likely be the same, if not worse. Not only does pregnancy pose serious risk to future babies, but it also poses a significant risk to my health. So after a second (and third) opinion, we decided that we would not pursue any future pregnancies. In many ways I felt that I have not only had to grieve the loss of Leo, but the loss of any future children as well. It’s been devastating. (I recently opened up about this topic of loss on the Extraordinary Mom’s Podcast if you’re interested in hearing more detail).

We felt strongly that we still wanted another child, a sibling for Ollie. There are essentially two options for growing our family: adoption or surrogacy. My doctor had actually mentioned gestational surrogacy at my 6 week postpartum follow up appointment when we had the “no more pregnancies” discussion. Because of my age, she felt that I was a great candidate for growing our family this way – something we had never even thought about. The quality of my eggs was great and the issues we’d had with pregnancy weren’t related to our genetics. Shortly thereafter, we were approached by a family member offering to carry for us. The original offer came almost in jest, when my sister-in-law (Robby’s sister) joked with my husband that she would totally carry a baby for us. She had carried six healthy babies to term and never had any complications. We immediately felt that this was a unique and wonderful opportunity that we couldn’t pass up. We officially started down the path of gestational surrogacy with my sister-in-law, Betsy, in May of 2015. It was very soon after losing Leo, but this was a gift in so many ways. More than anything it gave us purpose during such a difficult time and an opportunity to work towards growing our family.

The next few months were a blur filled with fertility treatments, shots, medications, tests, etc.. We were working with two separate fertility clinics as I was being treated in New York City and Betsy in Boise, ID. I did two separate rounds of IVF and egg retrievals in order to create viable embryos that could be shipped to Idaho and transferred to Betsy. The embryos are 100% genetically ours – my egg, Robby’s sperm. The process was exhaustive both emotionally and physically. We had so many disappointments including a failed IVF transfer, a few cancelled cycles, and months of poor response and frustration. We had nearly given up when finally we had success on our last and final attempt – the day of our successful transfer was incredibly on the one year anniversary of the day our Leo passed away. The coincidence still gives me goosebumps.

Since receiving the wonderful news that we are expecting, we have nervously made it through each week feeling more and more grateful that this is really happening. Betsy is 20 weeks along and doing great. She is beyond amazing – positive, kind, and so totally dedicated. I’m not sure that I’ll ever have the words to adequately express just how much we love her for giving us the opportunity to become parents again. Not only has she sacrificed, but her family has been there for every step of the way. We admire them in so many ways and will forever be grateful for their selflessness.

Our baby girl is due mid-December and we are so anxious for her safe arrival. The next few months will be challenging but we are so thrilled to be able to provide such a positive, hopeful family update after things have seemed so dark for the past 18 months.

We would be remiss to not mention the outpouring of love and support we’ve felt this past year. This support has carried us through many difficult moments. Thanks to so many of you for cheering us on as we’ve weathered this storm.

My heart aches for those who are desperately trying to start a family or grow their family. I have gained so much respect for those who literally fight to get their families here in many different ways. My hope is that by sharing our story, we can offer a glimmer of hope that the outcome can be a happy one (fingers crossed).



Cooking with Apples on Love Taza!

collage_1 Like so many, we love to go apple picking every fall and always come home with more apples than we can get through. It's a good problem to have! But I always have a twinge of guilt when I start to see the apples head south. I've partnered with the lovely Naomi Davis from LoveTaza to come up with a few out of the box apple recipes that can be used for any meal - breakfast, lunch, dinner, and dessert. These ideas go beyond the expected apple pie or crisp and are a blast to make, especially if you have kids or toddlers who are particularly excited about using up the family's apple bounty. Head on over to her site to get the recipes and get a sneak peek of the delicious lineup below.

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I'm finding myself hanging on to the very last bit of summer! Last week actually still felt like summer in NYC, but this week I feel like fall has officially arrived. If you're like me and not quite ready to move on to fall in the kitchen cooking with ingredients like butternut squash and pumpkin, indulge in these easy S'mores options that will remind you of summer and best of all can be made at home. They're also a great dessert option for watching the big game with friends on the weekend!  

S'mores Pudding Pie

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Cooking with Honest to Nod

This past month I partnered with the Land of Nod to create some original content for their darling blog Honest to Nod. It was such a fun creative process and the posts were a blast to put together.  

As Ollie's gotten a little older and officially entered into the toddler years, I've absolutely LOVED letting him help me out in the kitchen. A few weeks ago, we decided to tackle a homemade version on one of his favorite snacks. You can check out the process and grab the recipe for DIY Fruit Snacks right here!


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I also put together a "Back to School" inspired family dinner that will get any kid excited about school!  Check out my ideas here and make sure you snag the recipe for those simple flashcard cookie sandwiches. Thanks for having me LON!


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Ollie's Second Birthday: The Party Details


We've talked about the Chocolate Chip Cookie Layer Cake (directions here!)  in depth, now I thought that I'd share just a few of the details that made this little party so much fun. I mentioned in my last post, that for Ollie's first birthday, we had ordered a few things from Shop Sweet LuLu. I was so impressed with how well curated the site was and the quality of the party decor that we received, that we just decided to reuse almost everything that had survived last year. We went with the same blue/green color theme and got a few more milk and cookies details and called it a day. Below you'll find a source list for everything we used to pull off this sweet theme. I particularly loved the cookie straws and those mini milk jugs! Happy Birthday Ollie! I'm so happy you're ours. xo


A few posts that I found while taking a trip down memory lane!

Oliver's First Birthday Party 

Oliver's First Birthday on Kelsey's Essentials

Welcome Home Oliver


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14298552337_46d8771995_b 14461870696_4c1aa4e176_b 14483730632_0fc0a54e4f_b 14483749464_389ae848ca_b Milk Containers (we filled them with Cookie Crisp cereal and sent them with our guests as a favor!) Mini Milk Jugs Straws Number Balloon and Tassel Cake Stand 'Ollie is 2' banner Ombre Tassel Garland Cookie Cake Tutorial Table in a Bag (perfect for parties in the park!)



photos: Kylie Whiting


Chocolate Chip Cookie Layer Cake: Step by Step Instructions


My sweet Ollie boy turns TWO this week! We wanted to celebrate with a small party incorporating some of his favorite things right now. In addition to being a huge fan of milk & cookies, he also loves Sesame Street and will ask for both Cookie Monster and Elmo on a regular basis. (it's so cute!) I knew that it was going to be a bit of an intense week for work, so I decided to really only focus on a cake and not worry too much about food for the party. Last year I made a bunch of food, essentially catering the party, and in a way I regretted it. I ended up being in the kitchen the whole time stressed about taco assembly! It was so much nicer to just focus on a fun cake rather than an entire menu spread. I really wanted to make a chocolate chip cookie layer cake of some sort and ended up winging it in a sense. Below you'll find all of the steps I took to make the recipe and how it turned out.






First, I had to think about the cookie. I knew that I wanted it to be thick and fairly soft. If the cookie was thin and crispy it would have been tough to pull off layers of frosting in between without it feeling like there was too much frosting. Also, I was hoping to make a cake that would be easy to cut. I fear that a thin, crispy cookie wouldn't have held up. So I took my existing chocolate chip cookie recipe and made a few changes - similar to what I would have done if I were writing a recipe for a bar cookie. The dry ingredients were standard and basic - flour, baking soda, and salt. I increased the salt a bit more than I usually would to try and obtain that sweet and salty bite. (next time I might eliminate the salt all together and just use salted butter) I know that it's the popular opinion to work only with unsalted butter so that you can better control the flavor, but I'm starting to think that I might actually like working with salted butter in baking more often. So daring, I know.



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I chose to work with melted butter rather than softened butter because I wanted the cookie to be more dense, rather than "puffy."  To the melted butter I added both brown and granulated sugar in addition to large eggs plus extra yolks to achieve the consistency I was after. I upped the vanilla and was happy with the decision - I think nine times out of ten, vanilla should be "upped."


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I used larger chocolate chunks instead of traditional chocolate chips because I wanted them to be more visible in the larger cookie. I found them right next to the chocolate chips in the baking aisle.


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I was really careful to not over-mix the dough - no mixer necessary at all. I divided the completed dough into quarters and pressed the first quarter into a greased 9-inch springform pan. If you have multiple springform pans (or 9-inch cake pans) you could do this at the same time and pop them in the oven together. I had to do this twice and it was no big deal. While the first batch of two was baking, I kept my dough in the refrigerator to keep it cool.


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After one quarter of the dough was pressed into the greased pan, I took another 1/4 cup of chocolate chunks and pressed them into the top and sides of the dough. This was really only because I wanted it to look like a perfect chocolate chip cookie. Not necessary, but I'm a big believer in your food looking as good as it tastes. Plus, who's going to complain about more chocolate?!


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I was really happy with how the cookies looked coming out of the springform pan. It was super easy to remove them and they were all perfectly the same size. After baking and cooling my big cookie layers, I made a classic cream cheese frosting. I used the frosting recipe from these bars and it was really nice. I'm sure you could use buttercream as well.




To prevent the layer cake from sliding around during transport, I plopped on a dollop of cream cheese frosting to secure everything.





I visually divided the frosting into 3 parts in my mixing bowl and used about 1/3 of the frosting in between each layer. I was so nervous that the weight of the cookies would make the frosting layers impossible, but it was actually alright. I did focus on adding a bit more frosting to the edges of the cookies so that the frost would be visible. I didn't want it to look perfect (because that would be impossible), so I didn't worry too much about it being super even on all sides. I love using an offset spatula any time any sort of frosting is involved. It's one of those silly tools that I think everyone should have who plans to ever decorate a cupcake or a cake. I like them so much I have a few in different sizes.


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Once the cake was assembled, I found myself very nervous about how to store it. The party wasn't for another 24 hours, so I had to make a call as to whether or not to leave it on the countertop or in the refrigerator. My worry about the countertop was the cream cheese frosting loosening up and shifting my layers. My concern about placing it in the refrigerator was the cold drying out the cookies. I went with the refrigerator after a tip from an expert friend on instagram and I'm so glad I did. I loosely covered it with plastic wrap and kept it chilled. By the time we got to the park and cut the cake, it was totally soft and the layers looked awesome. I was so nervous about this! I was actually surprised at how easily a serrated knife cut through it. I think the frosting softened the layers just enough to make it a good clean slice.


I was so happy with how the cake turned out for Ollie's Milk & Cookies party! The beautiful cake stand from Shop Sweet Lulu was the perfect shade of Cookie Monster blue and finished off the presentation of the cake beautifully. I can't wait to use it again! We used Shop Sweet Lulu last year for a lot of the decorations and details for Ollie's first birthday party. They have amazing stuff! It's so well curated and I was so pleased that I was able to reuse a lot of the decorations that we had used the year before. I will most likely reuse them again for his 3rd birthday party next year!


Thanks for hanging with me on a super long post. The final recipe is listed below. Feel free to comment with any questions!  I'll post the photos from the actual party later this week!


Chocolate Chip Cookie Layer Cake

Yield: 1 9-inch layer cake (12 generous servings)

4 cups all purpose flour

1 1/2 teaspoons salt

1 teaspoon baking soda

3 sticks unsalted butter (1 1/2 cups), melted

2 cups light brown sugar

1 cup granulated sugar

2 large eggs

2 large egg yolks

4 teaspoons vanilla extract

4 cups chocolate chips or chunks


Cream Cheese Frosting, recipe follows Preheat the oven to 325 degrees F. Grease 4 (9-inch) cake pans or spring form pans. *note: I made this recipe in two batches using 2 pans because I didn't have 4 cake pans that were all the same size.


In an extra large mixing bowl, combine the flour, baking soda, and salt; set aside. In a separate mixing bowl, whisk together the melted butter and sugars until fully combined. Whisk in the eggs and yolks one at a time followed by the vanilla. Using a large rubber spatula, fold the wet ingredients into the dry ingredients avoiding over-mixing. Once the dough has just come together, stir in the chocolate chunks until they are evenly distributed. Divide the dough into 4 equal parts. Press 1/4 of the dough into each prepared pan. If desired, press additional chocolate chunks on the top and sides of the dough.


Bake until the tops of the cookie layers are golden brown, about 24-28 minutes. Avoid over baking the cookies as you want the centers to still be soft. Remove from the oven and cool on a wire rack until each layer has reached room temperature.


Starting with one cookie layer on a cake plate, add 1/3 of the prepared cream cheese frosting to the center of the cookie, and using an offset spatula smooth it out evenly over the cookie, emphasizing the sides so that the cream cheese layer is visible when the next cookie is placed on top. Repeat this process two more times, ending with an unfrosted cookie on top.


Store completed cookie cake (covered) in the refrigerator until ready to serve. Before serving, allow cake to come to room temperature.



Cream Cheese Frosting
Two (8 oz.) packages of cream cheese, at room temperature
1 stick (1/2 cup) unsalted butter, softened
1/2 teaspoon vanilla extract
pinch of salt
2 cups confectioners' sugar


In the bowl of an electric mixer, combine the cream cheese and butter and beat until light and fluffy. Beat in the vanilla and salt. Beat in the confectioners' sugar a little at a time, beating until fully incorporated. Use immediately, or refrigerate up to 5 days.
Photos by Kylie Whiting.

Dinner on the Bridge with the Daybreak Community

  Cooking can be such a creative outlet – whether it's pulling together a simple weeknight dinner for your family, making a special occasion meal, or even just dreaming up a menu, the creative aspect of cooking is one of the things I love most about the craft. In fact, I worked as a recipe developer for a local restaurant right after I completed Food Network Star and to this day it was one of my favorite jobs. I learned so much!


I recently had the unique opportunity to collaborate with an incredible local Utah chef on a menu for a special event in Utah. We were celebrating 10 years of the ever so charming Daybreak Community. The dinner was held on the Cross Water Bridge located in one of their newest developments and was picturesque as it gets. The menu came together so nicely and the execution was fantastic. I worked with Chef Adam Kreisel and his team at Chaia Cucina to create a menu that celebrated the best ingredients Utah has to offer from local farms like Drake Family Farm and Clifford Family Farm. It was a homey approach that made the meal feel not too fancy – yet still very impressive! I particularly loved elements like the savory chickpea flour waffle with the main course and the grilled peach and blueberry compote dessert that was a variation of my Skillet Blueberry and Peach Cobbler from Kitchen Confidence. We added gingersnap cookie crumbles, homemade creme fraiche, and grey sea salt for a refined finish.


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Thanks so much for having me Daybreak! Everything I love about my home state of Utah was captured during this dinner – great people, beautiful surroundings, and delicious food.


Special thanks to David Newkirk for these gorgeous images!

3 Salads to Make This Summer

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It's here! Summer is finally here!! That means I intend to use my oven as little as possible and utilize as much fresh produce for quick and easy meals as I can get my hands on. Salads are a great place start. Whether you're trying to decide what to make for an upcoming bbq or potluck, Kitchen Confidence is filled with fantastic salad recipes. Right now I'm planning to make my Summer Bean, Pea, and Radish Salad for a baby shower, my Charred Corn Salad with Basil Vinaigrette for a BBQ, and my Potato Salad for the Fourth of July. They're all bright and beautiful when it comes to both look and flavor.


All 3 of these delicious summer salad recipes can be found in my book, Kitchen Confidence.  Have any of you tried these recipes already? I would love to know what you think!


*An insider tip for those interested in making the Summer Bean, Pea, and Radish Salad...you can buy almost all of the ingredients for this dish at Trader Joe's in their prepared produce aisle. It makes throwing this salad together so incredibly easy! I plan to make it all summer long.


Photography by Sara Remington

The One Ingredient to Throw on Your Grill This Summer

Have you grilled at all this summer?!?  One of my favorite things to do during the summer is have a cookout and grill up classics like hot dogs and corn on the cob. While the extent of our grilling this weekend will be indoor grilling, I couldn't help but think back on our experience grilling at Brooklyn Bridge Park last summer. Talk about a city moment! I can't think of a more stunning backdrop for grilling. It was such a fun family memory and I'm so glad we snapped photos and some video to capture how great it was.


It was around this time that I fell in love with Halloumi Cheese. (or Grilling Cheese) It's the one thing you're probably not planning on grilling that you SHOULD! This ingredient is so fun to work with and fairly fool proof. The texture is similar to feta cheese and the taste reminds me of queso fresco. It can be grilled or fried and is really mild. I like threading it onto my Marinated Veggie Skewers before throwing them onto the grill. Admittedly I eat all of the pieces of cheese first! It's addictive!! I found this exact brand at my Whole Foods today for only $4.99, which is worth every cent. Definitely pick some up for your grilling festivities this weekend!


A La Modo Pie Boxes and my All-American Apple Pie

The warm weather has me thinking about pie. I know what you're thinking... pie is all about the colder months and holiday season. Not for this girl! Cherry, apple, and peach pie are some of my absolute favorite pie selections and are best enjoyed in the summer months. If I had to choose a favorite, I would undoubtedly go with apple pie. This is well-evidenced in the fact that I included my All-American Apple Pie recipe in my book, Kitchen Confidence (recipe below).  

When we were planning the photography shoot for my cookbook, I was really excited about creating a gorgeous image to showcase my apple pie recipe. I immediately thought of my friend Stephanie of Stephmodo, as she has impeccable taste and makes the most darling pie boxes that fit an individual piece of pie. How darling would it be to show up for a summer picnic with boxed slices of pie for your friends? I think they would also make for a great party favor. Lucky for you, Stephanie sells these boxes in her Etsy shop, A La Modo. You can check out her selection of boxes and other French goodies here.

Here's the image we came up with.  I'm so pleased with the result!



Photo by Sara Remington

Below are a few more images showcasing Stephanie's fabulous boxes.



a la modo LLC pie boxes with colorblock forks

a la modo LLC pie boxes with colorblock forks

a la modo LLC pie box kit geranium trio

a la modo LLC pie box kit geranium trio

 images courtesy of Stephanie Brubaker

Now for the recipe... it's everything apple pie should be! The all-butter crust is the perfect canvas for my well-balanced spiced apple filling. Try it out this summer and let me know how it goes!


4 Granny Smith apples, peeled, cored and quartered 4 McIntosh apples, peeled, cored and quartered 1 tablespoon lemon juice 2 tablespoons unsalted butter 1/2 cup granulated sugar 1/4 cup packed light brown sugar 1 1/2 teaspoons ground cinnamon 1 teaspoon salt 1/2 teaspoon ground nutmeg 1/4 teaspoon ground allspice 5 tablespoons all-purpose flour, plus more for dusting Perfect Pie Dough, recipe follows One 7-ounce tube marzipan almond paste 1 egg, beaten, for egg wash

PERFECT PIE DOUGH: 3 cups flour, plus more for dusting 1 teaspoon salt 1 1/2 cups (3 sticks) unsalted butter, cut into small pieces, chilled or frozen


Preheat the oven to 400 degrees F.

Cut the quartered apples into 1/2-inch slices and mix with the lemon juice in a large bowl. Melt the butter in a large skillet over medium-high heat. Add the apples, toss to coat and cook, 5 to 7 minutes. Sprinkle the sugars, cinnamon, salt, nutmeg and allspice over the apples and toss to coat evenly. Sprinkle the flour over the mixture to thicken, and then let cool completely.

Roll out one of the Perfect Pie Dough discs on a floured surface. Fit into a 9-inch pie plate, giving yourself a 1/2-inch overhang. Roll the marzipan between 2 pieces of parchment paper into a 9-by-1/8-inch-thick circle. Place the marzipan over the bottom crust. Dock the bottom crust, using a fork, and fill the pie with the apple mixture.

Roll out the second pie dough disc to fit on top of the apples. Place on top of the pie and trim the edges to about 1/2-inch overhang. Pinch the top crust to the bottom, fluting the edge or pressing to seal with the tines of a fork. Vent the pie by cutting 4 slits in the top, and brush with the egg wash.

Transfer the pie to a sheet tray and bake until the crust is golden brown and the filling is bubbly, 45 to 50 minutes. Let cool 20 minutes before serving. Mix the flour and salt together in a food processer. Add the butter into the flour mixture and pulse until you have large pea-size chunks scattered throughout.

Add 8 to 10 tablespoons ice water slowly, while stirring with a fork, just until combined. Transfer to a floured surface, divide in half, shape into 2 discs and wrap separately in plastic wrap. Refrigerate at least 30 minutes.

Broiled Flank Steak with Grilled Champagne Grapes and a Bitter Greens and Blue Cheese Salad

I love the essentials – but what I love even more, is mixing ingredients up while keeping the essentials in place. My episode airing on Food Network today is all about steak, and more specifically cooking it at home. The different methods and techniques that can be used along with a couple of great sides for steak. This recipe came together so nicely and it was all because of the inventive use of grapes. Who would have thought grapes and steak go together?! Well, I'm here to tell you that the pairing is divine when served alongside this salad with blue cheese and a tangy sherry vinaigrette.  

This recipe is a perfect example of a dish that's super simple to prepare, but will most likely be something you've never had before! This keeps cooking exciting and hopefully gives you the confidence to experiment on your own with recipes. Enjoy! We will definitely be making this for dinner this week.


Yield: 4-6


STEAK: 1/4 cup Worcestershire sauce 2 tablespoons brown sugar 1 tablespoon Dijon mustard Kosher salt and freshly cracked black pepper 4 cloves garlic, grated 1 medium shallot, grated 1/4 cup vegetable oil, plus 1 tablespoon, divided 2 pounds flank steak

VINAIGRETTE: 1/4 cup sherry vinegar 2 tablespoons minced shallots 2 teaspoons Dijon mustard 1 clove garlic, grated 1/2 cup extra-virgin olive oil Kosher salt and freshly cracked black pepper

SALAD: 2 small bunches champagne grapes, broken into clusters, about 1 pound 1/2 pound bitter greens mix (radicchio, arugula, romaine, watercress, endive) 3/4 cups crumbled blue cheese 1/4 cup toasted pecans, chopped


For the steak: In a small bowl, mix together the Worcestershire sauce, brown sugar, mustard, 2 teaspoons salt, 1 teaspoon pepper, garlic and shallots. Gradually whisk in 1/4 cup vegetable oil until emulsified. Place the steak in a plastic zip-top bag. Pour the marinade over the steak and seal the bag. Marinate for at least 1 hour at room temperature or refrigerate overnight. Allow the steak to come to room temperature before cooking.

When ready to cook, preheat the broiler and set the oven rack at the highest point, as close to the flame as it can get and still fit the steak below. Fit a wire rack onto a baking sheet.

Place the marinated steak on the prepared baking sheet (or a broiler pan), sprinkle with salt and pepper and place it under the broiler. Cook for 3 minutes on the first side. Flip and cook for another 3 minutes for medium-rare. Remove from the oven and allow to rest 10 minutes. Slice thin strips of steak against the grain.

For the vinaigrette: While the steak is resting, in a small mixing bowl, make the vinaigrette. Combine the vinegar, shallots, mustard and garlic and whisk in the oil. Season with salt and pepper

For the salad: Preheat a cast-iron grill pan over medium-high heat. Place the grape bunches on the grill to char, just until blistered, 3 to 4 minutes.

In a large bowl, add the greens and lightly dress the salad with the vinaigrette. Toss to combine.

For serving, pile the salad onto a plate and top with crumbled blue cheese and toasted pecans. Surround the salad with the sliced steak and grilled grapes


To print this recipe and read reviews, click here.

Chopped Caesar Salad Pizza

I made this recipe on a recent episode of Kelsey's Essentials and have gotten a great response. I'm glad to hear that people love this recipe, because I love it too! I created it after having one of the best slices of my life at a spot in Brooklyn. I thought it was strange to see lettuce on top of a pizza, but it totally worked. This recipe utilizes classic flavors that everybody likes and is delivered in a unique way, which always makes eating more fun. It works great as a main dish, but you could also cut it up and serve it as an appetizer at a party.  

I loved reading through some of the reviews on Cooking Channel's website. It's always wonderful to see how people use my recipes and add their own elements.

"Absolutely delicious. I made one just as the recipe describes for my family and a vegan one for myself. I added chopped carrots, cucumbers, and spinach to the salad and corn meal under the dough. Huge hit with everyone. My mother immediately asked for me to email the recipe to her."


"Totally awesome. Watched her make it on tv and it looked good yet simple to make. It proved to be both. The crust surprised me as to how good it was. Thumbs up from guests and some ate seconds!"




Yield: 4-6 servings




1/2 recipe Simple Pizza Dough, recipe follows Olive oil, for brushing crust 8 ounces mozzarella, sliced 1/2 cup grated Parmesan, plus small chunk for shavingw 1 chicken breast, grilled and sliced thinly 2 romaine hearts, washed and dried, cut into 1/2-inch pieces 1/2 cup Caesar Salad Dressing, recipe follows Kosher salt and freshly cracked black pepper



CAESAR SALAD DRESSING: 1/2 cup grated Parmesan 1/3 cup mayonnaise 1/4 cup lemon juice 2 tablespoons olive oil 2 teaspoons Dijon mustard 1 teaspoon Worcestershire sauce 1 teaspoon kosher salt 1/2 teaspoon freshly cracked black pepper 2 cloves garlic, minced or grated 1 anchovy fillet, rinsed and dried



SIMPLE PIZZA DOUGH: 1 3/4 cups warm water (105 to 110 degrees F) 1 envelope active dry yeast (2 1/4 teaspoons) 2 teaspoons sugar 3 tablespoons olive oil 4 cups bread flour, plus more for dusting 2 teaspoons salt Nonstick spray




Prepare the Simple Pizza Dough according to recipe.


Preheat the oven to 500 degrees F.


On a baking sheet brushed liberally with olive oil, stretch the dough to desired shape and thickness. Brush the crust with olive oil and top with the mozzarella slices. Bake the pizza until the dough crisps up and cheese is melted, about 15 minutes.


Remove the pizza from oven. Top the melted mozzarella with the grated Parmesan and sliced chicken. Toss the romaine hearts with the Caesar Salad Dressing and season with salt and pepper. Top the pizza with the Caesar salad and shave over some Parmesan. Serve and enjoy!


Cook's Note: If you don't have a pizza stone at home, no worries, use a well-oiled sheet tray and a hot oven to achieve a crisp bottom on your pizza! Also place the dough on the very bottom rack of your oven. It will help to create that crispy crust.


In a blender or food processor, process the Parmesan, mayonnaise, lemon juice, olive oil, mustard, Worcestershire, salt, pepper, garlic and anchovy until emulsified and smooth. Refrigerate until ready to use. In a liquid measuring cup, combine the warm water, yeast and sugar. Allow the yeast to dissolve and bloom, about 5 minutes. Once bloomed, add the olive oil.


Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the flour and salt. Stream in the water/yeast mixture and as the dough begins to come together, switch to a dough hook attachment. Allow the dough to knead, adding a bit more flour if needed, so that the dough releases from the sides of the bowl, 1 to 3 minutes. You should be able to touch the dough and not have the dough stick to your fingers. Once the dough has kneaded and has pulled away from the sides of the bowl, remove the dough from bowl to a floured work surface and, with floured hands, continue to knead it by hand for 1 to 2 minutes. Then form the dough into a round ball and place it into a large bowl sprayed with nonstick spray. Cover the bowl with plastic wrap or a clean dish towel and let the dough rise in a warm area of your kitchen until it doubles in size, 1 1/2 to 2 hours. After the dough has risen it is ready to be cooked however you'd like!


Cook's Notes: This dough is wet dough, keep bench flour at the ready and make sure to flour your hands when working with the dough. Trust your gut as a chef, if the dough is to wet, add more flour, if it is too stiff, add a little water.


Sugar is used to feed the yeast which will help the dough to grow. Bread flour will give you a chewier texture because the flour has more gluten. You don't need to use a thermometer to get the water temperature, it should just feel warm to the touch.


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Book Trailer

For a different kind of sneak peek into my cookbook Kitchen Confidence, I made a book trailer that showcases a few different recipes from the book and talks about what you can expect flipping through the pages. Filming this book trailer was a family affair! My sister did the camera work and editing and both Robby and Ollie star in it. Ollie was particularly great when being cued to dive into a big cake. The apple doesn't fall far from the tree folks.

I hope you love it!

Sur La Table Cooking Class in NYC

Attention friends and fans in NYC!!! I'd love nothing more than for you to join me at the Sur la Table in Hell's Kitchen (just south of Columbus Circle) on February 24th for a cooking class. I'll be demonstrating recipes from Kitchen Confidence and you'll get to taste it all in addition to mingling with new friends and enjoying a discount at Sur la Table for the following week. I taught classes at the Salt Lake City Sur la Table years ago before I was on Food Network Star and I absolutely loved it. Their culinary programs are top notch and the class attendees always have such a great time.  



It's the perfect excuse for a girls night out or a date night!  Hope to see you there!


Date: February 24 Time: 6:30 - 8:30 pm Location: Sur La Tab (Hell's Kitchen Location)


Recipes We'll Make Antipasti Bruschetta Lemon Scented Chicken Thighs with Crispy Croutons & Carrots Butter Braised Cabbage with Bacon Honey Corn


What You Will Learn

Please join us for this special demonstration-style class with the host of Kelsey’s Essentials on Cooking Channel and author of Kitchen Confidence, Kelsey Nixon. In class, Kelsey will demonstrate recipes that every home cook should have in his or her back pocket from her new book Kitchen Confidence. She'll demonstrate how to make an entire dinner menu that's easy to prepare, but bursting with flavor. Kelsey will also share her must-have tips, tools and techniques that will allow you to cook with ease, imagination and style. Whether you're just turning on the oven for the first time or looking to up your game for your next family gathering, Kelsey can help. Confidence in the kitchen is just a class away!

Kelsey Nixon is the host of Kelsey’s Essentials on Cooking Channel, fan favorite from season 4 of The Next Food Network star and author of a new book, Kitchen Confidence (February 2014). Each episode of her show centers around a tip, technique or tool to help the home cook navigate the kitchen. Her new book, Kitchen Confidence, will break down staple recipes into simple steps, highlight key kitchen tools and explain basic techniques that create extraordinary food.


What To Expect:

-Great cooking isn't about recipes—it's about techniques. In this demonstration-style class, our guest instructor will prepare the dishes and lead the discussion while you sit, take notes and ask questions. -Students will enjoy a generous taste of every dish -Learn fundamental skills for a lifetime of great cooking -Interact with classmates and the instructor for a rich learning experience -Classes are 2 to 2 1/2 hours, unless otherwise noted above -Held in our professional teaching kitchens, each class is led by an experienced chef instructor -Students receive a 10% discount coupon to use the week after the class