Add to ❤ Favorites Ingredients ½ cup unsalted butter, melted 1 cup sugar 3 eggs 3 tbsp orange juice 1 tsp pure vanilla 3 cups all-purpose flour 1 ½ tsp baking powder ¼ tsp kosher salt 1 tsp orange bakery emulsion or orange zest ½ cup sliced almonds ½ cup dried cranberries ½ cup chocolate chips Read the Instructions here
Add to ❤ Favorites Ingredients 3 large eggs 1 cup (250 mL) granulated sugar 1/2 tsp (2.5 mL) baking powder 2 cups (500 mL) all-purpose flour 1/4 cup (60ml) icing sugar 1 tsp (5ml) instant espresso coffee powder 1 tsp (5ml) coffee liqueur 1/2 cup (125ml) Nutella, chocolate hazelnut spread 2 cups (500 mL, 300 g) roasted hazelnuts, skins removed icing sugar to sprinkle on work surface white chocolate wafers for melting, 340 g, (we used Candy Melts by Wilton) whole espresso beans, chopped, for sprinkling Read the Instructions here
Add to ❤ Favorites Ingredients for 40 biscotti 10 tablespoons unsalted butter (5 ounces or 1 stick plus 2 tablespoons) 2 2/3 cups all-purpose flour 2 3/4 teaspoons baking powder 3/4 teaspoon kosher salt 3 large eggs 1 1/4 cups sugar 2 teaspoons pure vanilla extract 1/2 cup Cookie Butter (Speculoos spread) 1 cup toasted, skinned coarsely chopped hazelnuts, 1 cup chopped dark chocolate or chocolate chunks 2 cups finely chopped bittersweet or semi sweet chocolate 1 cup finely chopped bittersweet or semi sweet chocolate 1 package Speculoos cookies (or gingersnaps) Read the Instructions here
Add to ❤ Favorites This cheddar baked broccoli is quick and simple to make. Think about swapping the cheddar for other cheeses — parmesan, feta, or goat cheese would all be delicious. Ingredients for 4 servings 1 1/2 pounds broccoli (about 3 cups) 1 clove garlic, thinly sliced 1 tablespoon extra-virgin olive oil 1/2 teaspoon kosher salt 1/8 teaspoon red pepper flakes 1 ounce sharp cheddar cheese, coarsely grated (about 1/4 cup) Read the Instructions here
Add to ❤ Favorites If you’re looking for a new dip to jazz up your favorite crackers or veggies I’ve got you covered! This dip is reminiscent of a silky smooth hummus and is bursting with flavor. Ingredients for 6 servings 1 medium size head of cauliflower, broken into florets (about 5-6 cups) 2 cloves of garlic, chopped 1/4 teaspoon crushed red pepper flakes 1/4 cup tahini (Soom is the best brand because it’s well stirred and has perfect consistency!) 1/4 cup white miso 2 tablespoons unseasoned rice vinegar 2 teaspoons coconut aminos (optional) Minced cilantro for serving (about 1 -2 tablespoons) Toasted sesame seeds for serving (about 1-2 tablespoons) Read the Instructions here
Add to ❤ Favorites What really sets this pie apart from other chocolate pies is the texture. Gooey brownie batter is the best way I can think to describe it, somewhere in between chocolate custard and dark chocolate fudge sauce. Ingredients for 12 servings For Crust: 1 3/4 cups (7.75 ounces) White Lily® All-Purpose Flour 1 teaspoon granulated sugar 1/2 teaspoon kosher salt 6 tablespoons (3/4 stick) cold unsalted butter, cut into cubes 4 tablespoons cold unflavored vegetable shortening, cut into cubes 4-6 tablespoons ice water 1 egg, lightly beaten with 1 teaspoon water For Filling: 1/2 cup pecan halves 1/2 cup chopped pecan pieces 8 ounces dark chocolate, chopped 1/2 cup (1 stick) unsalted butter, cut into cubes 3/4 cup granulated sugar 3/4 cup packed light brown sugar 3/4 teaspoon kosher salt 4 large eggs, at room temperature 1 teaspoon vanilla extract Read the Instructions here
Add to ❤ Favorites Crunchy Salad with Cilantro Orange Vinaigrette ~ Chopped veggie salad with serious crunch factor in a tangy yet slightly sweet cilantro orange vinaigrette. Ingredients for 4-6 servings Cilantro Orange Vinaigrette 3 tbsp apple cider vinegar 1/2 cup FRESH orange juice (or similar) 1/4 cup extra virgin olive oil 1 tbsp honey; +/- depending on desired sweetness 2 tbsp finely chopped fresh cilantro Salt; to taste* 1/8 tsp black pepper; to taste, plus more** Crunchy Salad 1-12 oz package Broccoli Slaw (Broccoli, carrots, and red cabbage) 1-6.75 Kale and Brussel Sprouts mix (omit the dressing, just use the veggies and the seeds/cranberries if offered) 3 cups chopped purple cabbage (1 small head approximately) 2 cups chopped fresh broccoli crowns (1 medium head) 1/2 cup pepitas (shelled pumpkin seeds) 1/3 cup sunflower seed kernels 1 cup dried cranberries (sweetened or un) Read the Instructions here
Add to ❤ Favorites “Gumbolaya”, a mix of Gumbo and Jambalaya, creates a stunning seafood chowder that’s easy to make, low-cal and delicious. Serve with plain steamed rice. Ingredients for 4 servings 1/4 cup neutral oil (I like grapeseed) 1/4 cup flour 1 cup diced onion 1 cup diced bell pepper (I used red and yellow) 2 large stalks celery, diced (about 3/4 to 1 cup) 2 teaspoons minced garlic (about 4 large cloves) 1/4 cup dry white wine or white vermouth 1 (15-ounce) can diced tomatoes with juice (lightly chopped) 3/4 cup fish stock or clam juice 3/4 cup low-salt or homemade chicken broth 1 teaspoon dried thyme 1/2 teaspoon dried oregano 1 bay leaf, torn 1/4 teaspoon cayenne pepper Dash or three Louisiana Hot Pepper Sauce, or Tabasco® Salt and pepper, to taste 8 ounces diced chicken, dark or white meat 6 ounces sliced Andouille sausage (or sub Turkey kielbasa) 8 ounces shrimp, shelled and deveined Cooked rice, for serving Read the Instructions here
Add to ❤ Favorites This recipe is so easy and oh so tasty. Your steak will be cooked and ready to eat in less than 15 minutes, so this is a fantastic middle-of-the-week meal. Ingredients Ribeye Steak (or Strip Steak is really good with this recipe too) 1 Tablespoon Olive Oil 1 Tablespoon Butter 2 Cloves Garlic, Sliced Salt and Pepper Read the Instructions here
Add to ❤ Favorites Enjoy this brightly flavored Chinese inspired Chicken Noodle Soup, with a lovely hint of ginger and garlic! Ingredients for 3-4 servings 32 oz Chicken Broth 2 cloves Garlic, only smashed with a knife, not minced 1 inch fresh Ginger, peeled and cut into thick slices 2 Tbsp Soy Sauce 2 tsp Saki (or dry white wine), optional 1 tsp Sesame Oil + Plus extra to saute Mushrooms 1 lb Chicken breast, skinless, boneless (or about 1 cups shredded breast) 9 oz Noodles, I used Wide Lo Mein but Soba, Udon or your favorite can be used ½ lb Broccolini (Broccoli is good too), trimmed 3 – 4 oz Sugar Snap Peas 8 – 10 Oyster Mushrooms, Crimini or your favorite mushroom can be used if desired To Garnish: Red Chili Peppers, sliced Spring Onions, sliced Chives, tied together or diced to sprinkle over Crushed Red Chili Flakes Lime or Lemon Wedges Soy Sauce Read the Instructions here
Add to ❤ Favorites This basil-scented baked cheese dip is one of our favorite things to serve friends. Serve this with toasted bread slices, but you could also serve alongside crisp, cool vegetables. Ingredients for 6 servings 1 cup sour cream 1/2 teaspoon mustard powder 1 teaspoon dried thyme 8 ounces mozzarella cheese, coarsely grated (about 2 cups) 12 ounces Monterey Jack cheese, coarsely grated (about 3 cups) 1 cup basil leaves, chopped, plus more for serving 1 small tomato, diced 1 baguette, sliced and toasted Read the Instructions here
Add to ❤ Favorites This easy grain-free casserole recipe makes a wonderful dinner, but is also good for so many other occasions. It’s the perfect one-pot potluck meal, given that it’s chock full of protein and vegetables, easy to make, and delicious. Ingredients for 10 servings 1 lb organic grass fed ground beef 4 cups cooked spaghetti squash noodles ½ cup heavy cream 4 large eggs 1 tablespoon smoked paprika 1 teaspoon celtic sea salt 1 teaspoon ground black pepper ½ cup freshly grated parmesan cheese 2 cups freshly grated cheddar cheese Read the Instructions here