Hey Reader!

We’ve got a pumpkin redux this week, with a frappé and a batch of donuts keeping the cinnamon streak going.

In this issue of BakedLean Weekly, we’ve got:

• Pumpkin spice protein frappé, whipped cream and cookies included.
• Three-ingredient donuts if a frappé isn’t enough pumpkin spice.
• A savory intermission: air fryer stuffed-crust pizza.
• A cookbook photoshoot and a request for your most overlooked cookie recipes.

Pumpkin Spice Protein Frappé A thick, frozen coffee with a vanilla protein base spiced with pumpkin pie flavor and a whipped cream and cookie topping. Five minutes in the kitchen nets a Venti-sized, protein-packed drink. MACROS PER LARGE FRAPPÉ: 275 calories | 31g protein | 7g fat | 20g carbs Approximate; includes the whipped cream and cookies. VIEW THE RECIPE →

Three-Ingredient Pumpkin Spice Donuts These soft pumpkin cake donuts start with pumpkin purée, Pillsbury Zero Sugar yellow cake mix, and pumpkin pie spice. One bowl makes six donuts after just 10–12 minutes in the oven. MACROS PER DONUT: 117 calories | 2g protein | 2g fat | 31g carbs Approximate; one plain donut, excluding optional glaze or toppings. VIEW THE RECIPE →

Stuffed Crust Made Simple

I was busy hosting my mom in DC this week, so I’m sharing something a little easier than usual: air fryer stuffed-crust pizza.

I fold a large burrito tortilla around three mozzarella sticks, into a triangle, securing the edges with toothpicks to ensure it holds its shape as it cooks.

Be deliberate with the amount of sauce you spoon onto the tortilla. Since it is so thin, extra moisture can leave the center soft. Don’t exceed the recipe’s ¼ cup.

The tortilla is delicate and I found that it has a tendency to collapse if you try to move it to the air fryer after stuffing it. So the trick is to add pizza sauce, then transfer the empty triangular tortilla to the air fryer before you add cottage cheese and turkey pepperoni.

A light spray of oil helps the folded edges brown. Air fry at 350°F for 6–8 minutes, checking at six, until the tortilla is crisp and the mozzarella inside has melted. Remove every toothpick before slicing.

You get the crisp edge and melted cheese without making dough and paying an uncharge for those delicious gooey mozzarella edges.

VIEW THE PIZZA RECIPE →

Cookies, Cameras, and Mom

Mom and I had a photoshoot for the cookie cookbook this week. The book is coming along nicely and I’m excited to share more with you all as we get closer to publication, but here’s a little preview:

Do You Have a Cookie That Deserves a Page?

My book is a celebration of my family's recipes, but I'd love your help finding unusual cookie recipes that my great-grandma didn't have.

Do you have an obscure cookie recipe that you think belongs in a cookbook? Maybe it’s a regional specialty, an old family recipe, or something with an ingredient that takes a little explaining.

Reply with:

• The cookie’s name and where you first encountered it.
• What makes it special—the flavor, texture, technique, or story.
• The recipe!

If it’s a family recipe, tell me who deserves the credit. And if you’ve made it yourself, I’d love to hear what you think someone should know before trying it.

I’m curious what’s been hiding in your family’s recipe boxes.

Much love and happy baking, Jacob