Almond Cinnamon Chip Cookies

 

1 cup butter

1 cup light brown sugar

½ cup sugar

2 eggs

1 tsp. vanilla extract

1 tsp. almond extract

2¾ cups all-purpose flour

1 tsp. baking soda

½ tsp. baking powder

½ tsp. salt

1 tsp. ground cinnamon

1½ cups cinnamon chips

¾ cup sliced or chopped almonds, lightly toasted

Preheat oven to 350°F. Line baking sheets with parchment paper.

In a bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.

Cream the butter and both sugars until light and fluffy, about 2–3 minutes. Beat in the eggs one at a time. Add the vanilla and almond extracts.

Gradually mix the dry ingredients into the wet ingredients until just combined.

Fold in the cinnamon chips and toasted almonds.

Scoop 1 Tbsp. portions of dough onto the prepared baking sheets, spacing them about 2 inches apart

Bake for 8 -10 minutes, until the edges are lightly golden and the centers are just set. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

 

Optional glaze

Whisk together:

 

1 cup powdered sugar

2–3 tablespoons milk

¼ tsp. almond extract

 

Drizzle over the cooled cookies for a flavor reminiscent of an almond pastry.

 

Tips

Toasting the almonds (350°F for 6–8 minutes) deepens their flavor.

For a softer cookie, chill the dough for 30–60 minutes before baking.

These cookies keep well in an airtight container for up to 5 days and also freeze well.

Strawberry Chocolate Chip Cookies

 

3 cups flour

¾ tsp. salt

¾ tsp. baking soda

1 cup butter

¾ cup sugar

1 cup packed brown sugar

2 eggs

1 tsp. vanilla

1 Tbsp. almond extract

1½ cups chocolate chips

1½ cup chopped freeze-dried strawberries

 

Preheat oven to 350°F. Line cookie sheets with parchment paper and set aside.

Combine flour, salt, and baking soda in a small bowl and set aside.

In the bowl of a stand-mixer, combine butter, brown sugar and white sugar. Beat at medium speed until creamy. Add in eggs, one at a time, beating until each one is incorporated. Add vanilla and almond extracts.

Add dry ingredients and mix until just combined. Add chocolate chips and strawberries and mix until well blended.

Use a cookie scoop to portion dough into 1 1/2″ balls and place on baking sheet

Bake for 8-10 minutes, until set on edges and slightly soft in centers. Remove and let cool on baking sheet for 2-3 minutes and then transfer to cooling rack. Yields about 3 dozen.

This recipe can be found here.

Italian Spumoni Cookies

 

2 cups plus 2 Tbsp. flour

½ tsp. baking powder

¼ tsp. table salt

¾ cup butter, melted

1 cup light brown sugar

½ cup granulated sugar

1 egg plus 1 egg yolk

1 tsp. almond extract

1 tsp. vanilla extract

1 cup semisweet chocolate chips

1 cup chopped pistachios

½ cup dried cherries

 

Preheat the oven to 325°. Line two baking sheets with parchment paper.

Mix the flour, baking powder, and salt in a small bowl and set aside.

In a large bowl, whisk the butter, brown sugar and granulated sugar until combined. Add in the whole egg, egg yolk, almond and vanilla extracts. Mix until incorporated.

Slowly fold the flour mixture into the sugar-egg mixture with a rubber spatula until even. Fold in the chocolate chips, pistachios, and cherries.

Divide the batter into about ¼ cup balls and space about 2 inches apart on the prepared baking sheets. Bake for 10 minutes. Rotate the sheets and then bake until slightly golden brown, an additional 8 to 10 minutes. Let cool.

This recipe can be found here.

Sheet Pan Chicken Shawarma

 

Chicken

3 pounds boneless, skinless chicken thighs, sliced into ½-inch strips

2 Tbsp. plain Greek yogurt

3 Tbsp. olive oil

5-6 cloves garlic pressed or finely minced

2 tsp. kosher salt

½ tsp. black pepper

1½ tsp. ground cumin

1½ tsp. smoked paprika

1½ tsp. turmeric

1 tsp. ground coriander

½ tsp. ground cinnamon

 

Garlic-Herb Yogurt Sauce

1 cup plain Greek yogurt

2 Tbsp. mayonnaise

1 clove garlic grated

2 Tbsp. lemon juice

½ tsp. kosher salt

½ tsp. dried dill

 

Honey Lemon Drizzle

2 Tbsp. fresh lemon juice

1 Tbsp. honey

Instructions

Pat chicken completely dry and trim off any excess fat. Kitchen shears work great for this step!

Slice thighs into ½-inch strips and place in a large mixing bowl.

Make marinade by adding 2 Tbsp. yogurt, olive oil, garlic, salt, pepper, cumin, paprika, turmeric, coriander and cinnamon to bowl with chicken. Toss well to coat.

Cover bowl and place in fridge. Marinate for at least 30 minutes, but preferably 1 hour or longer.

While chicken is marinating, whisk up yogurt sauce by combining 1 cup yogurt, mayo, garlic, lemon, salt, and dill. Store in the fridge.

Preheat oven to 425℉ Use convection mode if you have it! Line a rimmed sheet pan with parchment if desired. Spread chicken evenly in a single layer, avoiding overcrowding. Roast for 25-35 minutes, stirring halfway through, until chicken is browned and cooked through.

Place honey in a small bowl and warm for 10 seconds in the microwave. Whisk in lemon juice. When Chicken is done cooking, pour honey-lemon mixture over it and toss.

Serve chicken in warm pitas or naan.

This recipe can be found here.

 

Coconut Pineapple Cookies

 

1 cup butter

1½ cups brown sugar

½ cup sugar

2 eggs

1 tsp. vanilla or coconut extract

2¾ cups flour

1 tsp. baking soda

½ tsp. salt

6 oz dried sweetened pineapple

1 cup flaked coconut

1 cup chopped pecans

 

Heat oven to 375°.

In a large mixing bowl, cream together butter, brown sugar, and sugar for 4 minutes, or until light and fluffy.

Add eggs and vanilla extract and mix for 1 minute longer.

Fold in flour, baking soda, and salt. Don't overmix.

Fold in chopped dried pineapple, pecans and flaked coconut.

Scoop the dough onto baking sheets, spaced at least two inches apart.

Bake for 8-10 minutes. DO NOT overbake.

Let set up on baking sheet for 3-4 minutes before transferring to a cooling rack.

This recipe can be found here.

Red Velvet Cookies

 3⅓ cups flour

½ cup unsweetened cocoa powder

2 tsp. baking soda

1 tsp. salt

1 cup butter

1⅓ cup light brown sugar 

½ cup sugar

2 large eggs

2 Tbsp. milk 

2 tsp. vanilla extract

6 tsp. liquid red food coloring or as desired

2 cups white chocolate chips 

 

In a large bowl, add the flour, cocoa powder, baking soda, and salt; whisk to combine the dry ingredients; set aside.

In the bowl of a stand mixer, add the butter, and beat on high speed for 1 minute; stop to scrape down the sides of the bowl.

Add the sugars and beat for 1 minute.

Add the egg, milk, vanilla, and beat for 1 to 2 minutes; stop to scrape down the sides of the bowl.

Slowly add the dry ingredients, little by little, beating to incorporate them as you go, until you've added everything and a smooth dough forms; don't overmix.

Add the food color; beat carefully to incorporate, taking care that it doesn't splatter up on you because it stains everything in its presence.

Add the white chocolate chips and mix to incorporate.

Form dough balls and place them on a tray to chill for up to 48 hours.

Preheat the oven to 350° and line baking sheets with parchment.

Bake for about 10-13 minutes, or just until the edges are beginning to set, even if the centers look undone because the cookies will firm up as they cool. Allow them to sit on the baking sheets and firm. up for about 10 minutes, or until they're cool enough to transfer to a wire rack to cool completely.

 This recipe can be found here.

I Want to Marry You Cookies

 1 cup butter

1 cup + 2 Tbsp. dark brown sugar

½ cup sugar

1 egg + 1 egg yolk

1 tsp. vanilla

2 cups flour

1 cup rolled oats

¾ tsp. baking soda

½ tsp. salt

⅛ tsp. cinnamon

1 cup chocolate chips (combination milk, semi-sweet or dark)

¾ cup white chocolate chips

Nuts  (optional)

 

Preheat oven to 325°.

In a medium saucepan, melt the butter over medium-low heat until melted and starts to turn a golden color (don’t let butter become too brown or the liquids will evaporate and you will end up with dry, crumbly dough). Remove from the heat.

Immediately add the dark brown sugar and granulated sugar and stir until sugars are incorporated and smooth. You want to keep stirring until all of the grainy texture is gone. Chill the mixture for 10 minutes.

Remove from the refrigerator and stir in the egg, egg yolk, and vanilla.

Add the flour, oats, baking soda, salt, and cinnamon and mix together.

Stir in the white chocolate chips and chocolate chips and optional nuts.

This recipe can be found here.

Roll into balls or use a scoop, and place on a light-colored cookie sheet.

Chill for 30 minutes or wrap tightly in plastic wrap and refrigerate overnight. The dough gets better when it chills for 24-48 hours.

Preheat the oven to 325°. Remove the cookies from the refrigerator and bake for 12 to 16 minutes.

Kentucky Butter Cake Cookies

 

2½ cups flour

1 cup sugar

½ cup powdered sugar

1 cup butter, softened

2 large eggs

1 tsp vanilla

1 tsp butter extract

1 tsp baking powder

¼ tsp salt

Glaze

½ cup butter

¾ cup sugar

¼ cup water

1 tsp vanilla

 

Preheat oven to 350F and line baking sheets.

Cream butter and sugars until fluffy and light. Blend in eggs and extracts thoroughly. Gently incorporate sifted dry ingredients, mixing until just combined, maintaining a smooth, cohesive dough without overmixing.

Scoop 1 Tbsp cookie balls. Delicately flatten each ball using fingertips or a smooth utensil to create uniform discs.

Bake for 10-12 minutes, watching for subtle golden edges. Allow brief resting on baking trays.

 Melt butter in a small saucepan. Integrate sugar and water, stirring until completely dissolved. Remove from heat and blend in vanilla.

While cookies are still warm, generously brush or drizzle glaze across surfaces. Cool cookies completely.

Lemon Ginger Cookies

 

1⅔ cups flour

½ tsp. baking soda

½ tsp. ground ginger

½ tsp.  ground allspice

¼ tsp. salt

½ cup butter

¾ cup sugar

1 large egg

1 Tbsp. lemon juice

1 Tbsp. lemon zest

1 tsp. vanilla extract

¼ cup finely chopped/minced crystallized ginger, divided

 

Whisk together the flour, baking soda, ginger, allspice, and salt. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg, lemon juice, lemon zest, and vanilla. Add the dry ingredients and mix just until combined, then stir in 2 Tbsp of the crystallized ginger.

Roll the dough into scant 1-Tbsp balls and lightly press a few pieces of the remaining crystallized ginger onto the tops. Chill the dough balls for at least 1 hour.

Preheat oven to 350°F. Place dough balls on lined baking sheets 3 inches apart. Bake for 11–13 minutes, until the edges are lightly browned and the centers still look soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

This recipe can be found here.

Frosted Flakes Cookies

 

½ cup butter softened

½ cup granulated sugar

½ cup brown sugar packed

⅓ cup vegetable oil

1 egg

½ tsp. baking soda

1 tsp. salt

1 tsp. vanilla

½ cup quick cooking oats

2 cups flour

1½ cups chocolate chips

1½ cups Frosted Flakes cereal

 

Note: this dough requires chilling.

Cream butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. You can also use a hand mixer. Add oil and stir until smooth. Add egg and vanilla, mix until smooth, then stir in the salt and baking soda.

Mix in oats and flour until just mixed. Stir in chocolate chips and Frosted Flakes cereal. There is no need to crush the cereal; a stand mixer will do that for you. If you’re using a hand mixer, you may want to crush the cereal into large pieces before adding it to the cookie dough.

Scoop 2 tablespoon balls of cookie dough onto a cookie sheet covered in wax or parchment paper. No need to spread the balls out, you’re just going to chill them. Cover with plastic wrap and chill at least one hour. (If you chill longer than 4 hours you may need to let them warm up a few minutes on the counter before baking.)

Preheat oven to 350°F. Line cookie sheets with silpat baking mats. Place cookies 2” apart on prepared cookie sheets. Bake for 9-11 minutes or until the bottoms just start to turn golden brown. Cool at least 5 minutes on cookie sheet before removing to rack to cool completely.

Store in an airtight container for up to 5 days or freeze for up to 1 month.

This recipe can be found here.

Holiday Quinoa Salad

 

2 cups water or chicken broth

1 cup uncooked quinoa

½ cup crumbled feta

½ cup chopped pecans, toasted

½ cup chopped green onions

½ cup dried cranberries

zest of 1 orange

citrus dressing (recipe below)

 

Bring water or chicken broth to a boil in a medium saucepan.  Add quinoa and cover with a tight-fitting lid.

Reduce heat to simmer and cook for 20 minutes.  Remove from heat, allow to stand 5 minutes, fluff with a fork and chill.

Toss chilled quinoa, feta, pecans, green onions, cranberries and orange zest together.

Drizzle dressing over the mixture and then toss quickly to combine.  Serve cold.

 

Citrus Dressing

¼ cup freshly squeezed orange juice

1 Tbsp. olive or canola oil

1 clove garlic, minced

½ tsp. kosher salt

10 cracks black pepper

1 tsp. creole seasoning

Whisk ingredients together.  If possible refrigerate at least 1 hour before serving.

 

Peanut Butter Sheet Cake with Chcolate Icing

 

 

2 cups Flour

2 cups Sugar

1/4 tsp. Salt

1/2 cup creamy peanut butter

2 sticks Butter

1 cup Boiling Water

1/2 cup Buttermilk

2 whole Beaten Eggs

1 tsp. Baking Soda

1 tsp. Vanilla

FOR FROSTING:

1 3/4 stick Butter

4 Tbsp. (heaping) Cocoa

6 Tbsp. Milk

1 tsp. Vanilla

1 lb. (minus 1/2 Cup) Powdered Sugar

 

In a mixing bowl, combine flour, sugar, and salt.

In a saucepan, melt butter. Add peanut butter. Stir together. Add boiling water, allow mixture to boil for 30 seconds, then turn off the heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into peanut butter/flour mixture until combined. Pour into sheet cake pan  (I use an 18x13 sheet cake pan)  and bake at 350° for 20 minutes.

While the cake is baking, make the icing. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off the heat. Add the milk, vanilla, and powdered sugar. Stir together and pour over warm cake.

Cut into squares, eat, and totally wig out over the fact that you’ve just made the best peanut butter sheet cake. Ever.

This recipe can be found here.

One Pot Moroccan Quinoa

 

2 tsp. unsalted butter or olive oil

1 lemon, thinly sliced

2 Tbsp. extra-virgin olive oil

1/3 cup finely chopped shallots 

3 garlic cloves minced

2 Tbsp. mild harissa 

1 tsp. ground cumin

1 tsp. paprika

1 cup dry quinoa

1 (14.5-oz.) can fire-roasted diced tomatoes

2 cups vegetable broth

1/2 tsp. kosher salt

3 cups fresh baby spinach

1/3 cup sliced almonds, toasted

1/4 cup sliced green olives 

 

Heat butter in a large skillet with a fitted lid over medium-high heat. Once melted, add lemon slices. Cook for 2 to 3 minutes, until golden brown; flip and cook 1 to 2 additional minutes. Transfer to a plate and reduce heat to medium.

Add oil, shallots, and garlic to pan; cook 3 minutes, until softened. Stir in harissa, cumin, paprika, and quinoa; stir to coat. Cook for 1 to 2 minutes to lightly toast quinoa.

Stir in diced tomatoes, broth, and salt; increase heat to bring the mixture to a boil. Reduce heat to a simmer, cover, and cook until quinoa absorbs most liquid and plumps up about 15 to 20 minutes.

Uncover, and stir in spinach until greens wilt into the mixture, about 1 to 2 minutes. Remove from heat and stir in almonds. Top with olives, fresh herbs, and caramelized lemon slices.

This recipe can be found here.

Crispy Ranch & Lemon Roasted Sprouts

 

1½ lbs Brussels sprouts

⅓ cup oil olive oil

3 tsp. ranch seasoning powder

1 tsp. salt

½ tsp. ground pepper

½ tsp garlic powder

⅛ tsp. red pepper flakes

½ tsp. zest of lemon

3 tsp. fresh lemon juice

⅓ cup sliced almonds

¼ cup grated parmesan cheese

 

Preheat oven to 400°F.

Cut off the hard ends of the brussels sprouts. Remove any yellow outer leaves.

Cut in half. Rinse under cold water. Drain and dry well on a kitchen towel.

In a large mixing bowl, whisk together oil, ranch powder, salt, pepper, red pepper flakes, garlic powder, lemon zest, and lemon juice.

Add in Brussels sprouts. Using your hands, toss and coat the sprouts well in the seasoned oil mixture.

Transfer to 2 large baking sheets, with parchment paper. Oil the parchment paper well with vegetable oil. Place facing the cut side down on the sheet about 1½-2 inches apart. Discard any fallen out leaves.

Bake in oven 18-25 minutes.

With 5 minutes remaining, add the almonds.

Remove from oven and sprinkle with grated parmesan cheese and salt.

This recipe can be found here.

Favorite Quinoa Salad

 

1 cup uncooked quinoa

2 cups water

1 can (15 ounces) chickpeas, rinsed

1 medium cucumber, chopped

1 medium red bell pepper, chopped

¾ cup chopped red onion

¼ cup olive oil

¼ cup lemon juice

1 Tbsp. red wine vinegar

2 cloves garlic, pressed or minced

½ tsp. fine sea salt

Freshly ground black pepper

 

Cook quinoa in 2 cups water.

In a large serving bowl, combine the chickpeas, cucumber, bell pepper, onion and parsley. Set aside.

In a small bowl, combine the olive oil, lemon juice, vinegar, garlic and salt. Whisk until blended, then set aside.

Once the quinoa is mostly cool, add it to the serving bowl, and drizzle the dressing on top. Toss until the mixture is thoroughly combined. Season with black pepper, to taste, and add an extra pinch of salt if necessary. For best flavor, let the salad rest for 5 to 10 minutes before serving.

This salad keeps well in the refrigerator, covered, for about 4 days. Serve chilled or at room temperature.

This recipe can be found here.

Almond Cake

 

½ cup unsalted butter

2 large eggs, room temperature

¾ cup sugar

¾ cup flour

1½ Tbsp. almond extract

½ cup slivered almonds

 

Preheat oven to 350 degrees. Lightly grease an 8x8-inch square pan or 8-inch pie pan.

Cream eggs and butter in a medium bowl. Add sugar, flour, and almond extract; pour into pan.

Sprinkle with slivered almonds and bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely before serving.

This recipe can be found here. 

Beef Stroganoff

 

1 lb. top sirloin, tenderloin, or flank steak
½ tsp. kosher salt
¼ tsp. black pepper
3 Tbsp. real butter, divided
8 oz sliced brown cremini mushrooms
¾ cup diced onion
4 cloves garlic, minced
¾ cup warm water
1 tsp. beef bouillon granules or 1 bouillon cube*
2 Tbsp. flour
2 tsp. Worcestershire sauce
½ cup sour cream

Extra wide egg noodles, or rice, for serving

Slice steak into thin ¼-inch strips.  Slice against the grain of the meat.  Sprinkle with salt and pepper and set aside.

Melt 2 Tbsp. butter in a large skillet over medium heat and add mushrooms, onion, and garlic to pan.  Sauté for 5-8 minutes until mushrooms are browned and onions are very tender.  Remove mushrooms, onions, and garlic from pan and set aside.

Slightly increase heat on pan and melt the remaining Tbsp. of butter.  Add beef and sauté, stirring, for 3-5 minutes or until pink is no longer visible.

While beef is cooking, whisk water, bouillon, flour, and Worcestershire sauce together until smooth.  Add this mixture to the beef and return the mushroom mixture to the pan as well.  Bring the sauce to a simmer and cook for 1-2 minutes to thicken.  Remove pan from heat and stir in sour cream.  Add additional salt and black pepper to taste.  Serve over egg noodles or white rice.

This recipe can be found here.

Serenity Cookies

 

Preheat oven to 350°.

Pull the butter out of the refrigerator to sit at room temperature 15 minutes before using.

Whisk together the flour, powdered milk, salt, baking soda, and allspice in a medium bowl, and set aside.

Add 10 tablespoons butter to a skillet and cook over medium heat until melted. Continue cooking and stirring frequently for 2 to 3 minutes until brown bits start to form in the bottom of the pan, the top is foamy, and it has a nutty aroma. Remove from heat and stir in the remaining 4 tablespoons of butter until melted.

Transfer the butter to a mixer bowl fitted with a whisk attachment.  Add the sugar, light brown sugar, vanilla extract, and almond extract to the butter and mix to combine.

Add egg and yolk and mix for 30 seconds. Let rest for 3 minutes, then whisk again for 30 seconds. Repeat two more times. When done, the batter should be smooth, thick, and shiny – almost like caramel sauce.

Use paddle attachment to mix the dry ingredients into the wet ingredients for 1 minute. The dough will seem very soft.  Fold in chocolate chips and walnuts.

Scoop the dough with a scoop about 2 inches apart on the prepared baking sheet.

Bake for 7-9 minutes, rotating halfway through. Allow the cookies to cool for 3 minutes on the baking sheet before transferring them to a wire rack to cool completely.

Find the recipe here. 

Butterscotch Spice Crinkle Cookies

 

1 cup butter

1 cup brown sugar

½ cup sugar

1 egg

1 tsp. vanilla

2½ cups flour

½ tsp. baking soda

½ tsp. baking powder

1¼ tsp. cinnamon

½ tsp. ginger

¼ tsp. nutmeg

½ tsp. salt

2 cups butterscotch chips

Powdered sugar

 

Preheat oven to 350°. Line baking sheets with parchment paper.

In a large bowl, beat butter and sugars with an electric mixer until light and fluffy. Beat in egg and vanilla.

Add flour, baking soda, baking powder, cinnamon, ginger and salt and mix well. Stir in butterscotch chips.

Roll dough into 1-inch balls, then roll balls in powdered sugar to coat heavily. Place dough 2 inches apart on prepared baking sheets.

Bake 10-12 minutes, or until cookies begin to crack and edges are golden. Do not overbake. Cool slightly on cookie sheets before removing to wire racks to cool completely.

I added 1 cup toffee bits and 1 cup walnuts.

This recipe can be found here.