- Recipes
- Bailey’s Irish Cream Chocolate Chunk Cookies
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.
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- White Chocolate Macadamia Nut Cookies
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.
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- Triple Chocolate Brownie Cookies
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.
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- Salted Caramel Frozen Yogurt
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.
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- Strawberry Lemonade Frozen Yogurt
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.
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- Raspberry Frozen Yogurt
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.
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- Biscotti
Biscotti

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Servings: 18
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Meal Tags: Breakfast, Brunch, Dessert
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Dietary Tags: Pescatarian, Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 6 tbsp butter
- 2/3 cup sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1 cup almonds
- 6 oz semi-sweet chocolate, chopped
Preparation
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt until they are well combined. Set aside.
In a large bowl, using a hand mixer, cream the butter and sugar until they are light and fluffy. Add the eggs, vanilla extract, and almond extract and continue to beat until they are incorporated. Add the dry ingredients into the wet ingredients and continue to mix until a dough forms. Fold in the almonds.
Divide the dough in half, transfer it to the baking sheet, and form each half into a rounded rectangle that is approximately 3/4 inch high.
Bake for 25 to 30 minutes, just until the bottom begins to brown. Remove the tray from the oven and allow the biscotti to cool for 15 to 20 minutes.
Using a sharp serrated knife, cut the biscotti into 1/2″ slices and arrange the slices upright on a parchment-lined baking sheet.
Reduce the oven temperature to 325°F. Return the biscotti to the oven for 15 to 20 minutes or until it is just golden.
Remove the biscotti from the oven and allow it to cool completely.
Using a microwave or a double-boiler, gently melt your chocolate until it’s completely smooth. Dip each of your biscotti into the chocolate, covering 1/3 of the cookie. Arrange the chocolate-dipped biscotti on parchment paper to set.
Once the chocolate has set, the biscotti is ready to enjoy. Serve it immediately or store it in an airtight container for up to 1 week.
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- Raspberry Oat Crumble Bars
Raspberry Oat Crumble Bars

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Servings: 9
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Meal Tags: Breakfast, Brunch, Dessert
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Dietary Tags: Egg-free, Gluten-free, Nut-free, Pescatarian, Vegetarian
Ingredients
- 1 1/2 cups oat flour
- 1 1/2 cups quick cooking oats (gluten-free)
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter, melted
- 2 cups raspberries
- 2 tbsp sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 1/2 lemon, juice
Preparation
Preheat the oven to 350°F. Prepare an 8×8 baking dish with parchment paper, leaving an overhang on both sides.
In a large bowl, whisk together the oat flour, oats, brown sugar, baking powder, and salt. Add the melted butter and mix until it is thoroughly combined.
Transfer two-thirds of the oat mixture into the baking dish and press it down firmly to create a solid crust. Set it aside.
In a small saucepan over medium heat, combine the raspberries, sugar, cornstarch, vanilla extract, and lemon juice. Simmer, stirring often, until the raspberries have burst and the mixture begins to thicken up, 5 to 6 minutes.
Pour the raspberry mixture over the oat base. Crumble the remaining oat mixture on top of the raspberry mixture in an even layer.
Bake for 25 to 30 minutes.
Allow the oat bars to cool at room temperature for 30 minutes and then in the refrigerator for an additional 30 minutes. Once they are completely set, cut them into squares.
Enjoy immediately or store in the refrigerator for up to 5 days.
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- Strawberry Scones
Strawberry Scones

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Servings: 12
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Meal Tags: Breakfast, Brunch, Dessert
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Dietary Tags: Nut-free, Pescatarian, Vegetarian
Ingredients
STRAWBERRY SCONES
- 2 3/4 cups all-purpose flour
- 1/3 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold butter, cut into 1/2″ cubes
- 1 cup diced strawberries
- 1/2 cup half and half cream
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp milk
VANILLA GLAZE
- 1 cup icing sugar
- 2 tbsp half and half cream
- 1/2 tsp vanilla extract
Preparation
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the chilled butter and mix it into the flour mixture with your hands until it resembles coarse crumbs. Alternatively, this can be done in a food processor. Once the butter is fully incorporated, add the strawberries and stir gently.
In a medium bowl, whisk together the cream, eggs, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix just until a dough begins to form. The dough will be slightly sticky.
Divide the dough in half and transfer the first half to a lightly-floured board. Form it into a disc that is about 1″ high and 8″ across. Using a sharp knife, cut the disc into 6 equal slices. Transfer the slices to a parchment-lined baking sheet and repeat with the other half of the dough. Using a pastry brush, brush the top of each scone with milk.
Transfer the scones to the freezer for 20 to 30 minutes.
In the meantime, preheat the oven to 375°F.
Bake the scones until they just begin to brown on top, between 17 and 20 minutes. Keep a close eye on them. If they begin to brown too quickly, place a piece of aluminum foil over top to slow the browning process.
Remove the scones from the oven and allow them to cool completely.
In the meantime, in a small bowl, whisk together the powdered sugar, cream, and vanilla extract. Drizzle the glaze over the cooled scones.
Enjoy immediately or store them in the refrigerator for up to 5 days.