Bailey’s Irish Cream Chocolate Chunk Cookies
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Meal Tags: Dessert, Edible Gifts, Holiday
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Dietary Tags: Pescatarian, Vegetarian
Bailey's Irish Cream Chocolate Chunk Cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp instant espresso powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup butter, at room temperature
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 3 tbsp Irish Cream Liqueur
- 2 tsp vanilla extract
- 1 cup dark chocolate chunks
- 1 tsp flaked sea salt
Instructions
In a large bowl, whisk together the flour, instant espresso powder, baking soda, and salt. Set it aside.
In another large bowl, using an electric hand mixer or stand mixer, cream the butter with the brown sugar and granulated sugar until it is light and fluffy. Add the eggs and mix until they are fully incorporated. Mix in the Irish cream and vanilla extract. Add half of the dry ingredients and mix until the flour is incorporated. Add the remaining dry ingredients and mix until smooth. Fold in the chocolate chunks. Cover the bowl and refrigerate until the dough is firm, about 1 to 2 hours.
When ready to bake, preheat the oven to 350ºF. Line a baking sheet with parchment paper. Scoop the dough and roll it into a ball, flattening each cookie slightly before arranging it on the prepared baking sheet.
Bake the cookies until they are lightly golden, about 8 to 10 minutes. Sprinkle each cookie with a little bit of flaked sea salt and allow them to cool slightly before enjoying.
White Chocolate Macadamia Nut Cookies
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Servings: 12
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Meal Tags: Dessert, Edible Gifts, Holiday, Make-ahead
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Dietary Tags: Pescatarian, Vegetarian
White Chocolate Macadamia Nut Cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup butter, at room temperature
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg, at room temperature
- 2 tsp vanilla extract
- 1 cup white chocolate chips
- 1 cup macadamia nuts
Instructions
Preheat the oven to 350ºF. Line a baking sheet with parchment paper. Set it aside.
In a large bowl, whisk together the flour, baking powder, and salt. Set it aside.
In another large bowl, using an electric hand mixer or stand mixer, cream the butter until it is light and fluffy. Add the brown sugar and granulated sugar and mix until smooth. Add the egg and vanilla extract. Mix until everything is well incorporated. Add the flour mixture to the bowl and mix until a dough forms. Fold in the white chocolate chips and macadamia nuts.
Scoop the dough onto the prepared baking sheet. Round the dough into balls and flatten them slightly into a disc. Bake the cookies until they are lightly golden, about 8 to 10 minutes.
Allow the cookies to cool slightly before enjoying. Store in an airtight container for up to 5 days.
Triple Chocolate Brownie Cookies
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Meal Tags: Dessert, Edible Gifts, Holiday
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Dietary Tags: Nut-free, Pescatarian, Vegetarian
Triple Chocolate Brownie Cookies
Ingredients
- 2/3 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup warm melted butter
- 1/2 cup cocoa powder
- 2 tsp instant espresso powder
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg, at room temperature
- 1/3 cup milk chocolate chips
- 1/3 cup white chocolate chips
- 1/3 cup dark chocolate chunks
Instructions
In a medium bowl, whisk together the flour, baking powder, and salt. Set it aside.
In a large bowl, add the melted butter, cocoa powder, and espresso powder. Using an electric hand mixer, blend until the mixture is smooth, about 1 to 2 minutes. Add the granulated sugar, brown sugar, and the egg and mix. Add the flour mixture, and mix until everything is well incorporated. Fold in the milk chocolate, white chocolate, and dark chocolate. Allow the dough to chill in the refrigerator for at least 20 minutes.
While the dough is chilling, preheat the oven to 350ºF. Line a baking sheet with parchment paper.
Once the dough is chilled, scoop and shape the dough into balls. Flatten them slightly and arrange them on the prepared baking sheet. Bake the cookies until they begin to firm up around the edges, about 8 minutes. Allow the cookies to cool slightly before enjoying them.
Store in an airtight container for up to 5 days.
Salted Caramel Frozen Yogurt
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Servings: 6
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Meal Tags: Dessert, Make-ahead, Snack
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Dietary Tags: Egg-free, Gluten-free, Pescatarian, Vegetarian
Ingredients
- 4 cups sliced frozen bananas
- 2 cups vanilla Skyr yogurt
- 1/4 cup caramel sauce
- Sea salt to taste
- 1/4 cup chopped pecans
Preparation
In a food processor, add the bananas, yogurt, caramel sauce, and sea salt. Blend the mixture until it is smooth, stopping to scrape down the sides as needed.
Serve immediately topped with the pecans or freeze until the mixture hardens, about 1 to 2 hours.
Strawberry Lemonade Frozen Yogurt
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Servings: 6
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Meal Tags: Dessert, Make-ahead, Snack
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Dietary Tags: Egg-free, Gluten-free, Nut-free, Pescatarian, Vegetarian
Ingredients
- 4 cups frozen strawberries
- 2 cups lemon Skyr yogurt
- 1/2 lemon, zest and juice
- 2 tbsp honey
Preparation
In a food processor, add the strawberries, yogurt, lemon zest, lemon juice, and honey. Blend the mixture until it is smooth, stopping to scrape down the sides as needed.
Serve immediately or freeze until the mixture hardens, about 1 to 2 hours.
Raspberry Frozen Yogurt
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Servings: 6
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Meal Tags: Dessert, Make-ahead, Snack
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Dietary Tags: Egg-free, Gluten-free, Nut-free, Pescatarian, Vegetarian
Ingredients
- 4 cups frozen raspberries
- 2 cups plain Skyr yogurt
- 2 tbsp honey
Preparation
In a food processor, add the raspberries, yogurt, and honey. Blend the mixture until it is smooth, stopping to scrape down the sides as needed.
Serve immediately or freeze until the mixture hardens, about 1 to 2 hours.
Herb & Garlic Mac & Cheese
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Servings: 6
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Meal Tags: Dinner
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Dietary Tags: Egg-free, Nut-free, Pescatarian, Vegetarian
Ingredients
- 1 lb dried fusilli pasta
- 1/4 cup butter
- 1 shallot, minced
- 2 garlic cloves, minced
- 1/2 cup cream
- 1 cup crumbled goat cheese
- 4 green onions, sliced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- Salt and freshly ground black pepper
Preparation
In a large pot of salted boiling water, cook the pasta until it is al dente, about 9 to 10 minutes.
While the pasta is cooking, in a large skillet, melt the butter over medium-high heat. Add the shallot and garlic. Cook, stirring, until the shallot becomes translucent, about 1 to 2 minutes. Pour in the cream and 1/2 cup of the pasta water. Reduce the heat to medium-low. Stir in the goat cheeese until it the mixture is smooth, aboout 1 to 2 minutes. Once smooth, transfer the pasta into the skillet. Cook, stirring occasionally, until the sauce has thickened, about 2 to 3 minutes. Stir in the green onions, parsley, and basil. Season with salt and pepper to taste.
Serve immediately or store in the refrigerator for up to 5 days.
Chewy Breakfast Bars
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Servings: 9
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Meal Tags: Breakfast, Brunch, Make-ahead
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Dietary Tags: Dairy-free, Egg-free, Gluten-free, Vegetarian
Ingredients
- 2 cups old-fashioned rolled oats (gluten-free)
- 1 cup raw almonds
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 1 cup pitted Medjool dates
- 1 cup corn flakes
- 1/4 cup dried cranberries
- 1/4 cup chopped dried apricots
- 1/4 cup honey
Preparation
Preheat the oven to 375ºF. Line a baking dish with parchment paper. Set it aside.
Arrange the oats, almonds, pumpkin seeds, and sunflower seeds on a baking sheet. Bake until they are lightly toasted, about 5 to 7 minutes.
While the oats are toasting, into a food processor, blend the dates until they are smooth and form a ball, about 30 seconds to 1 minute. Transfer the date paste to a large bowl. Transfer the oat mixture to the bowl. Add the corn flakes, dried cranberries, dried apricots, and honey. Mix everything until it is evenly combined, using hands if necessary.
Transfer the mixture into the prepared baking dish and press it down firmly in an even layer. Allow the bars to set in the refrigerator for at least 30 minutes.
Once set, cut breakfast bars into squares. Serve immediately or store in the refrigerator for up to 5 days.
Herbed Chickpea Salad
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Servings: 2
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Meal Tags: Lunch, Make-ahead, Salad
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Dietary Tags: Dairy-free, Egg-free, Gluten-free, Nut-free, Pescatarian, Vegan, Vegetarian
Ingredients
- 3 tbsp olive oil
- 2 tbsp white wine vinegar
- 1/2 lemon, juice
- 1 tsp Dijon mustard
- 1 15-oz can chickpeas, drained and rinsed
- 2 celery ribs, diced
- 2 green onions, sliced
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh dill
- Salt and freshly ground black pepper
Preparation
In a small bowl, whisk together the olive oil, white wine vinegar, lemon juice, and Dijon mustard. Season with salt and pepper to taste.
In a large bowl, combine the chickpeas, celery, green onion, parsley, and dill. Pour the dressing over the salad and mix well.
Serve immediately or store in the refrigerator for up to 5 days.