Learn more about the best Gilmore Girls recipes and Gilmore Girls cookbooks by reading on. If you like the notion of a burger shaped like Santa Claus, check out Eat Like a Gilmore and The Official Gilmore Girls Cookbook. Gilmore Girls fans can enjoy some of the program’s most memorable dishes while watching or rewatching the episode.
Sookie’s Blueberry Shortcake
- 1 Batch of Easiest Shortcake Biscuits
- 1 can of blueberry pie filling
- 1 pint heavy whipping cream
- 1 tbsp Jello Instant Vanilla Pudding Mix dry
- 1 tsp vanilla extract
- 1 ⁄3 c confectioners’ sugar or to taste
- Put all whipping cream, vanilla pudding mix, vanilla extract, and confectioners sugar in a large mixing bowl. Mix on low speed until ingredients are combined and then mix on high until soft peaks form. Make sure to scrape the sides of the bowl to get all ingredients. (Store tightly covered in the refrigerator for up to 3 days.)
- Layer the Shortcake Biscuits with the Blueberry Pie Filling, then top with the whipped cream!
Luke’s Diner Cheeseburgers
- 2 sesame-seed buns
- 1 lb. lean beef, ground
- 1 tsp. kosher salt, divided
- 1 tsp. black pepper, divided
- 2 cheddar cheese slices
- Grilled onions, optional
- Sautéed mushrooms, optional
- 1 red onion, sliced thinly
- 1 tomato, sliced
- 4 lettuce leaves
- Any other toppings of your choice, optional
- 12 chips
- Prepare buns and garnish. On two separate plates, arrange a sesame-seed bun, open, on each. Beside each bun, arrange garnish. Set aside.
- Make hamburger patties. Divide the ground beef in half. Roll each half into a ball; then, between your palms, flatten it to ¾-inch thickness. Place the flattened patties onto a plate. Season each patty with ½ teaspoon of kosher salt and ½ teaspoon of black pepper.
- Fry patties. Heat a large skillet over medium-high heat for 1 minute. Place the hamburger patties onto the skillet, leaving space between them. (Cook patties one at a time if both won’t fit in your skillet at once.) After 3 minutes, flip the patties. Cook for an additional 2 minutes. Remove from heat. Add a cheese slice to each patty, if desired. Let patties sit in the skillet for an additional 2 minutes. Place each patty on a bun, and serve with grilled onions and sautéed mushrooms, below.
- Grilled Onions. Thinly slice 1 yellow onion. Separate each slice into rings. Melt 4 tablespoons butter in a frying pan. Add onions. Use a spatula to flip onions a few times to coat them evenly with butter. Season with ¼ teaspoon each: salt, black pepper, smoked paprika, and granulated garlic. Continue flipping every 20–30 seconds for 5 minutes or until onions become tender and golden brown. Serve
- Sautéed Mushrooms. Heat 2 tablespoons olive oil or butter in a large frying pan. Add 3 cups sliced white mushrooms. Use a spatula to flip mushrooms a few times to coat them evenly with oil/butter. Season with ¼ teaspoon each: salt, black pepper, smoked paprika, and granulated garlic. Continue flipping every 20–30 seconds for 5 minutes or until mushrooms become tender. Serve. This recipe is enough for two people.
‘Sookies’ Mushroom Soup
- ¼ cup unsalted butter
2 pounds sliced fresh mushrooms
1 pinch salt
1 yellow onion, diced
1 ½ tablespoons all-purpose flour
6 sprigs fresh thyme
- 2 cloves garlic, peeled
4 cups chicken broth
1 cup water
1 cup heavy whipping cream
1 pinch salt and freshly ground black pepper to taste
1 teaspoon fresh thyme leaves for garnish, or to taste
- Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices for garnish later, if desired. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.
- Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.
Transfer soup to a blender in small batches and puree on high speed until smooth and thick.
- Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves.
Dean’s Favorite Rocky Road Cookies by Sookie
- 1/2 stick 1/4 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/3 cup all purpose flour
- 1/4 cup cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chopped walnuts
- 1/2 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- To top the cookies: additional chopped walnuts and chocolate chips
- Preheat the oven to 350º F and line a baking sheet with parchment paper or silicone baking liner.
- In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a mixing bowl, beat the softened butter and brown sugar with an electric mixer for 1 minute. Add the egg and vanilla extract, beat just until combined.
- Gradually add the dry ingredients to the wet ingredients, using mixer or wooden spoon, being careful to not over-mix.
- By hand, carefully stir in the walnuts and chocolate morsels into the dough. The batter will be thick.
- Use a cookie scoop to drop dough balls onto lined baking sheet. Press 3-4 mini marshmallows into each cookie. If desired, press additional walnut pieces and chocolate chips into the outside of the dough balls.
- Bake for 10-12 minutes.
- Allow the cookies to cool to the touch on the baking sheet (about 5 minutes), before moving them to a cooling rack.
Lorelai’s candy dessert sushi for Rory
- Rice Crispy Treats
- Swedish Fish
- Fruit by the Foot
- Marshmallow fluff (optional)
- Flatten out the rice crispy treats and mold the rice crispy treat to resemble a sushi roll. You can create a variation of different sushi rolls. You can put the Swedish fish inside the rice crispy, roll it up and cover it with a fruit by the foot.
- Make ‘sashimi’ by rolling the rice crispy treat in to a ball and attach a Swedish fish to the top using a fruit by the foot. You can use marshmallow fluff as a “glue” if you need. The possibilities are endless! Get creative! Take a look at the fun dessert sushi we made below.
For the pancakes
- 1 ¾ cups all-purpose flour
- ¼ cup cocoa powder
- 3 tbsp granulated sugar
- ½ tbsp baking powder
- ¼ tsp salt
- 2 eggs
- 1 ¼ cups whole milk
- ½ tsp vanilla
- 2 tbsp melted butter
- 1 cup semisweet chocolate chips
For the topping
- 2 tbsp whole milk
- ½ cup semisweet chocolate chips
- Whipped Cream
- In a large mixing bowl, combine all the dry pancake ingredients: flour, cocoa powder, sugar, baking powder, and salt.
- Add in the wet ingredients: eggs, milk, vanilla, melted butter. Stir to combine.
Gently fold in the chocolate chips.
- Heat a large skillet over medium heat or a griddle to 300 degrees. Melt a teaspoon of butter or canola oil so the pancakes don’t stick.
- Pour about ¼ cup of the pancake batter. You can work in batches or one at a time, depending on the size of your skillet or gridle.
- Allow the pancake to cook for about 2-3 minutes on each side. When small bubbles have formed on the uncooked side, it’s time to flip the pancake.
- While you’re cooking the rest of the pancakes, keep the finished ones warmed under foil or in the oven set to the warming setting.
- Prepare the ganache topping by heating the milk and chocolate chips in a double boiler or in a microwave-safe bowl for about 30 seconds.
Pour the ganache over the pancakes and top with whipped cream to serve.
Hot Cocoa Muffins
- Nonstick cooking spray, for coating the muffin tin (optional)
- 1 1/2 cup all-purpose flour
- 2 1⁄4 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 cup dark brown sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup (1 stick) butter, melted and cooled
- 1 cup milk
- 2 large eggs, lightly beaten
- 1 cup mini marshmallows
- Preheat the oven to 350˚F. Lightly coat a 12-cup muffin tin with cooking spray or line the cups with muffin papers and set aside.
- Make self-rising flour: stir together the flour, baking powder, and salt.
- Stir together the self-rising flour, brown sugar, and cocoa powder in a medium-size mixing bowl. Add the butter, milk, and eggs and stir until just blended, being careful not to overstir (the batter will be lumpy and that is okay). Fold in the marshmallows.
- Divide the batter evenly among the muffin cups, stirring as you do, since the marshmallows tend to float to the top. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Serve warm.
- Butter for preparing pan
- 1 lb cavatappi pasta [original recipe recommends farfalle]
- 2 TBS olive oil
- 3 large jalapeno peppers seeds removed and coarsely chopped
- 2 garlic cloves cut in half
- 2 TBS chipotle peppers coarsely chopped [I used 2 of the canned peppers in adobo]
- 6 TBS butter
- 6 TBS flour
- 4 cups whole milk
- 2 cups grated sharp white cheddar cheese
- Place the oven rack in the middle of the oven. Preheat to 350 degrees F.
In a large pot, two-thirds full of water, bring it to a boil over high heat. Salt generously. Add pasta and stir. Reduce the heat to medium. Cook until the pasta is al dente on the edges but still uncooked in the middle. Use the directions on the box as a guide, especially if using a different kind of pasta. The cavatappi took about 9 minutes. Strain and pour into a buttered 9×13 baking pan.
- While the water is coming to a boil, heat olive oil, jalapenos, and garlic in a medium pan over high medium-high heat. [It definitely helps to ventilate your kitchen! Turn on an exhaust fan if you have one.] Stir frequently to ensure the peppers are evenly coated with oil.
- Once the peppers are lightly browned on the edges and the garlic turns golden brown, add chipotle peppers. Cook for 30 seconds, then remove from heat.
Add entire pepper mixture to blender or food processor. Use the stir or chop setting until mixture turns into a smooth sauce without lumps. [If you have trouble achieving a smooth texture, add milk about 1 TBS at a time and pulse until the sauce becomes smoother.]
- Once the pasta is ready, pour the pepper sauce on top, stirring gently until evenly distributed.
- To make the cream sauce, use a medium saucepan to melt the butter over medium heat. Add flour and stir until a grainy, yellowish paste is created.
Add milk to the roux and stir constantly for several minutes until the sauce noticeably begins to thicken. Add cheddar cheese and stir until melted. Stir in 2 teaspoons salt.
Pour the cream sauce onto the pasta-peppers mixture and stir gently until it is evenly distributed.
- Cover the baking pan with aluminum foil, shiny side down. Place in the center of the oven and bake for 20 minutes.
- Remove the foil and bake uncovered for 10 minutes. Remove from the oven. Let stand for 5 minutes. Serve.