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3-Ingredient Easy Kouign Amann Pastries

How to Make a 3-Ingredient Kouign Amann

Legend has it that the Kouign Amann (pronounced “Queen Aman”) is only made in 6 bakeries in the United States. Hot out of the oven, these pastries create an almost custard-like center, with a crème-brulee like top of caramelized sugar and butter.

Though these pastries are traditionally finicky—and can cost up to $5 per serving—our recipe offers up the ultimate hack. Three ingredients and less than 30 minutes, and you’ll have 9 perfectly flaky morsels, which taste incredible with a cup of hot coffee.

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Kouin SM  


3-Ingredient Easy Kouign Amann Pastries

Traditionally Kouign Amann takes hours to make, but a few kitchen tricks will have you enjoying the dramatic flakey layers of this buttery, carmelized pastry in less then an hour.

  • Prep Time: 20
  • Cook Time: 15
  • Total Time: 35 minutes
  • Yield: 9


  • 1 package puffed pastry
  • 18 tablespoons Challenge Butter, salted
  • 1 cup turbinado sugar


Remove both sheets of puffed pastry from the box, allowing them to thaw at room temperature for 1 hour before making your pastries. Preheat oven to 350 degrees. Spray a Good Cook muffin tin with nonstick baking spray. Lay thawed puffed pastries flat on a clean workspace. Spread 6 tablespoons of melted butter on top of one of the sheets of pastry dough. Immediately coat butter with 1/3 cup of sugar. Lay the second piece of puffed pastry on top of the layer of sugar. Spread 6 tablespoons of melted butter on top of the second sheet of pastry dough. Top with 1/3 cup sugar. With a very sharp knife, slice pastry sheet into 9 squares. Fold the edges of each square into the center of each square, then drop each folded pastry into the prepared muffin tins. Drizzle ¾ tablespoons of melted butter on top of each pastry. Sprinkle generously with sugar. Three of the muffin cups will remain unfilled with pastry. Pour a small amount of water into the empty muffin tins to keep the empty muffin tins from burning. Bake in preheated oven for 14-18 minutes, or until the pastries are deep golden brown around the edges. Remove from oven, and immediately turn pastries out of the muffin tin to keep them from sticking. Cool slightly before serving.

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How to Hack the "Hardest Pastry in the World"

How to Make Egg-Free Cookie Dough (and Milkshakes!)

How to Make Egg-Free Cookie Dough

Summer is in full swing, and it is time to find ways to cool off.  Sometimes that means going to the beach or pool and getting in the water.  Other times that means heading to the local ice cream shop for a treat.  But the best way, is getting to make your own milkshakes at home! And they are so easy!  I am a sucker for cookie dough anything.  I sometimes just make cookies as an excuse to eat the dough.  Please tell me I am not alone!  So making a cookie dough milkshake, at home, seems like the best way to cool off to me.  

Making egg-free cookie dough, that you can just snack on, is super easy.  Just a few of the staple ingredients from regular cookie dough (minus the eggs), and you have something that tastes the same.  I used cookie dough ice cream as a base for the milkshakes, because I can’t get cookie dough.  But you could use chocolate or vanilla if that is more your style.  Seriously, no matter what you do, if you are a cookie dough fan, you will love these cookie dough milkshakes.

Cookie Dough Milkshakes - vanilla cookie dough ice cream turned into a milkshake with LOTS of egg free cookie dough to top it off!

Milkshake Must-Have!

The Good Cook Deluxe Trigger Ice Cream Scoop works great to get big scoops out of the container of ice cream. The durable stainless steel trigger features a plastic tip to keep hands from sliding and its sturdy plastic handle offers a firm and comfortable grip that resists the cold while the scoop is in use. Bigger than most scoops, this is a great way to grab perfect-sized portions for 1 mighty shake, or scoop out the whole container and blend a big batch! 


Cookie Dough Milkshakes

Cookie Dough Milkshakes – vanilla cookie dough ice cream turned into a milkshake with LOTS of egg free cookie dough to top it off!

  • Prep Time: 10
  • Total Time: 10
  • Yield: 6


  • 1.5 quarts cookie dough ice cream
  • 1 1/2 cups milk
  • Whipped Cream


In a bowl mix together softened butter with brown sugar until well combined. Add vanilla, flour, and milk. Stir until combined, and the consistency of cookie dough. Adjust the flour or milk if necessary. Fold in chocolate chips. Drip small balls of cookie dough on a baking sheet, roll into balls if desired. Place in freezer for 30 minutes, or until frozen. In a blender combine ice cream with milk. Blend until smooth. Add more milk if necessary to thin it out. Pour into tall glasses. Top with whipped cream and frozen balls of cookie dough.