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.
Pear & Blue Cheese Cups
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Servings: 12
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Meal Tags: Appetizer, Make-ahead, Snack
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Dietary Tags: Pescatarian, Vegetarian
Ingredients
- 1 store-bought puff pastry sheet
- 3 pears, cored and sliced into thin wedges
- 1/4 cup crumbled blue cheese
- 1/4 cups walnuts, chopped
- Honey (optional)
- 1 large egg, beaten for egg wash
Preparation
Preheat the oven to 400ºF. Lightly grease a 12-cup muffin tin and set aside.
Cut 12 even squares from the rolled out puff pastry sheet and place a square into each muffin cup. Lightly brush each puff pastry square with egg wash. Fill each cup with pear slices and bake until pastry is golden and puffed up, about 15 to 20 minutes. Top with the blue cheese and walnuts and return to the oven until cheese has heated through and walnuts have toasted, about 3 to 5 minutes. To finish, drizzle with honey.
Serve immediately.
Easy Turkey Pot Pie
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Servings: 8
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Meal Tags: Dinner, Make-ahead
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Dietary Tags: Nut-free
Ingredients
- 2 tbsp butter
- 1 yellow onion, finely diced
- 1 celery stalk, finely diced
- 2 garlic cloves, minced
- 1 tsp fresh thyme leaves
- 1 tsp chopped fresh sage
- 2 cups shredded leftover cooked turkey
- 1 cup frozen peas and carrots
- 3 tbsp flour
- 1/2 cup chicken broth
- 1 cup milk
- 1 premade puff pastry sheet
- 1 large egg, beaten for egg wash
- Salt and pepper to taste
Preparation
Preheat the oven to 400ºF.
In a large skillet, melt the butter over medium-high heat. Add the onions and cook, stirring, until translucent, about 2 minutes. Add the celery and garlic and cook for another minute. Reduce the heat to medium-low and the add flour. Cook, stirring, for another minute. Slowly, stir in the chicken broth and milk. Season with the thyme, sage, salt and pepper. Stir in the turkey and frozen peas and carrots. Cook until heated through.
Transfer the filling into an oven-safe baking dish and top with the puff pastry and brush with the egg wash. Cut a few holes in the top of the pie to allow steam to escape. Bake until the puff pastry has risen and is golden brown, about 25 to 30 minutes.
Serve immediately or store in the refrigerator for up to 3 days.
Cornbread Sausage Stuffing
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Servings: 12
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Meal Tags: Make-ahead, Side
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Dietary Tags: Nut-free
Ingredients
- 1 large yellow onion, finely diced
- 3 celery ribs, finely diced
- 1 lb breakfast sausage, removed from casing
- 3 garlic cloves, minced
- 2-3 cups chicken broth
- 1 tbsp chopped fresh sage
- 1 tbsp fresh thyme leaves
- 10 cups cornbread, cut into 1 inch cubes
- 1 large egg, beaten
- Pepper to taste
Preparation
Allow the cornbread cubes to dry out overnight or bake at 200ºF for an hour, tossing every 15 minutes.
Preheat the oven to 350ºF. Grease an oven-safe baking dish. Set it aside.
In a large skillet, cook the sausage over medium-high hea. Cook until it begins to brown, about 2 to 3 minutes. Add the onion and celery and cook until sausage is completley cooked through, about 5 minutes. Add the garlic, sage and thyme and cook until they become fragrant, about 30 seconds. Add the broth and bring the mixture to a simmer. Simmer for 3 to 4 minutes. Turn off heat and stir in the cornbread. Mix in the egg. Transfer the mixture to the baking dish cover with aluminum foil. Bake until the cornbread begins to brown, about 20 to 25 minutes. Remove foil and cook for another 5 minutes.
Serve immediately or store in the refrigerator for up to 3 days.
Nutella Tree
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Servings: 12
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Meal Tags: Dessert, Make-ahead
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Dietary Tags: Pescatarian, Vegetarian
Ingredients
- 2 store-bought puff pastry sheets
- 1/2 cup Nutella
- 1 large egg, beaten for egg wash
Preparation
Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
Place a sheet of puff pastry onto a piece of parchment. Spread the Nutella onto one of the puff pastry sheets. Top with the second puff pastry sheet, sandwiching the Nutella. Cut a rough shape of a pine tree into the dough and cut 1-inch horizontal lines on either side of the tree, going all the way to the top. Do not cut straight through where the trunk of the tree will be. Twist each 1-inch piece and brush the exposed pastry with egg wash. Transfer the tree to the baking sheet. Bake until the pastry is golden and has risen, about 15 to 20 minutes.
Serve immediately or store in an airtight container for up to 3 days.
Piecrust Cookies
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Servings: 12
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Meal Tags: Dessert, Make-ahead
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Dietary Tags: Nut-free, Pescatarian, Vegetarian
Ingredients
- 2 premade pie crusts
- 1/4 cup melted butter
- 1/4 cup sugar
- 1-2 tablespoons ground cinnamon
- 1 large egg, beaten for egg wash
- 1/2 cup icing sugar
- 1-2 tablespoons milk or cream
Preparation
Preheat the oven to 375ºF. Line two baking sheets with parchment paper. Set them aside.
In a small bowl, mix together the butter, sugar and cinnamon. Spread the mixture over the pie crust and roll up to form a log. If you have time, chill the dough in the refrigerator for at least an hour.
Cut the log into 1/4-inch slices and place the cookies on the baking sheets. Brush them with the egg wash and bake until they are golden, about 7 to 9 minutes.
To make the glaze, whisk the icing sugar with the milk until smooth. If the glaze is too runny, add a bit more icing sugar. If the glaze is too thick, add another splash of milk or cream. Drizzle each cookie with glaze and allow to set slightly before serving.
Serve immediately or store in an airtight container for up to 1 week.
Pie Crust Cookies
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Servings: 12
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Meal Tags: Dessert, Make-ahead
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Dietary Tags: Nut-free, Pescatarian, Vegetarian
Ingredients
- 2 premade pie crusts
- 1/4 cup melted butter
- 1/4 cup sugar
- 1-2 tbsp ground cinnamon
- 1 large egg, beaten for egg wash
- 1/2 cup icing sugar
- 1-2 tbsp milk or cream
Preparation
Preheat the oven to 375ºF. Line two baking sheets with parchment paper. Set them aside.
In a small bowl, mix together the butter, sugar and cinnamon. Spread the mixture over the pie crust and roll up to form a log. If you have time, chill the dough in the refrigerator for at least an hour.
Cut the log into 1/4-inch slices and place the cookies on the baking sheets. Brush them with the egg wash and bake until they are golden, about 7 to 9 minutes.
To make the glaze, whisk the icing sugar with the milk until smooth. If the glaze is too runny, add a bit more icing sugar. If the glaze is too thick, add another splash of milk or cream. Drizzle each cookie with glaze and allow to set slightly before serving.
Serve immediately or store in an airtight container for up to 1 week.