Air Fryer Shrimp

 

1 lb. shrimp (med – jumbo)

2 tsp. avocado oil

½ tsp. garlic powder

¼ tsp. paprika

½ tsp. Italian seasoning

½ tsp. salt

¼ tsp. black pepper

 

Cleaning the shrimp by removing shells and veins. Run under tap water, then pat dry with a paper towel.

Mix oil with seasoning in a small bowl.

Brush shrimp with seasoning mixture on both sides.

Arrange shrimp in an air fryer basket or rack, in a single layer.

Cook at 400° for 8 minutes (no need to turn them).

Serve.

This recipe can be found here.

Disco Cookies

 

1 cup + 2 Tbsp. flour

1/3 cup cocoa

½ tsp. baking soda

½ cup butter, softened

¾ cup sugar

1 large egg

1 package NESTLÉ® TOLL HOUSE® Disco™ Morsels

  

Preheat oven to 350° F. Place morsels aside in a bowl.

Combine flour, cocoa, and baking soda in small bowl.

Beat butter and sugar until creamy in a large mixing bowl. Add egg, beating well. Gradually beat in flour mixture.

Scoop dough into 24 balls, using a cookie scoop or tablespoon measurer.

Dip tops of balls into morsels, making sure they stick to the dough. Repeat with remaining balls.

Place balls onto ungreased cookie sheets, morsel side up.

Bake for 9 to 11 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

This recipe can be found here

Lemon Pull Apart Rolls

 ROLLS

12 Rhodes dinner rolls, thawed but still cold

zest of 1 lemon

1/2 cup sugar

3 Tbsp butter, melted

 

GLAZE:

1/3 cup powdered sugar

1 Tbsp lemon juice (more or less)

 

Cut rolls in half and place cut side down in a greased 9x13" pan. Drizzle with the melted butter. Mix lemon zest and sugar together in a small bowl. Sprinkle HALF of the lemon-sugar mixture over the rolls.

Cover with plastic wrap and let rise till doubled. Since the dough is still cold, it can take 2-3 hours.

 

Preheat oven to 350°.

Sprinkle the remaining lemon-sugar mixture on top of the rolls. Bake at 350° for about 20-25 minutes.

 

Whisk together glaze ingredients in a small bowl. Drizzle over rolls while still warm.

 

NOTES

-If you can't find frozen roll dough in your area, you can use homemade dough and it works just fine.

-If you like lots of icing on your rolls, double the icing recipe.

This recipe can be found here.

Red Lentil Soup with North African Spices

 

4 Tbsp butter or olive oil

1 large onion, chopped fine

Salt and pepper

¾ tsp. ground coriander

½ tsp.  ground cumin

¼ tsp.  ground ginger

⅛ tsp.  ground cinnamon

Pinch cayenne

1 Tbsp. tomato paste

1 garlic clove, minced

4 cups chicken broth

2 cups water

10½ oz. (1½ cups) red lentils, picked over and rinsed

2 Tbsp. lemon juice

1½ tsp. dried mint, crumbled

1 tsp.  paprika

¼ cup chopped cilantro

Melt 2 Tbsp. butter in large saucepan over medium heat. Add onion and 1 teaspoon salt and cook, stirring occasionally, until softened but not browned, about 5 minutes.

Add coriander, cumin, ginger, cinnamon, cayenne, and ¼ tsp. pepper and cook until fragrant, about 2 minutes.

Stir in tomato paste and garlic and cook for 1 minute. Stir in broth, water, and lentils and bring to simmer.

Simmer vigorously, stirring occasionally, until lentils are soft and about half are broken down, about 15 minutes.

Whisk soup vigorously until it is coarsely pureed, about 30 seconds. Stir in lemon juice and season with salt and extra lemon juice to taste. Cover and keep warm. (Soup can be refrigerated for up to 3 days. Thin soup with water, if desired, when reheating.)

Melt remaining 2 tablespoons butter in small skillet. Remove from heat and stir in mint and paprika. Ladle soup into individual bowls, drizzle each portion with 1 teaspoon spiced butter, sprinkle with cilantro, and serve.

This recipe can be found here.

Almond Toffee Squares

 

1½ cups flour

½ cup powdered sugar

¾ cup sliced almonds

1 cup cold butter

1 (14-ounce) can sweetened condensed milk

1 (6-ounce) package milk chocolate English toffee bits

1 large egg

1 tsp. vanilla

 

Heat oven to 350°F.

Combine flour, sugar and ¼ cup almonds in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Press into ungreased 13x9-inch baking pan. Bake 15 minutes.

Combine sweetened condensed milk, toffee bits, egg and vanilla in bowl. Pour mixture over hot, partially baked crust. Top with remaining almonds. Continue baking 23-27 minutes or until golden brown. Cool completely.

Cut into squares.

This recipe can be found here.

Life Cereal Cookies

 

2¼ cups flour

1 cup crushed Life cereal

1 tsp. baking soda

1 tsp. salt

1 cup butter

¼ cup sugar

¾ cup light brown sugar

1 small box instant vanilla pudding

1 tsp. vanilla

3 large eggs

1 (12 oz) bag white chocolate chips

 

In a small bowl, combine flour, cereal, baking soda, and salt. Set aside. 

 

In a large bowl, combine softened butter, sugars, pudding mix, and vanilla. Beat until creamy. Beat in eggs one at a time.

 

Gradually add in flour mixture. Gently fold in white chocolate chips. Do not over mix!

 

Drop by rounded, heaping, teaspoonfuls onto baking sheets. Bake in a preheated 375° oven for 8-10 minutes. 

This recipe can be found here. 

Homemade Sausalito Cookies

 

1 cup butter

1 cup turbinado sugar or ½ cup each light brown sugar/white sugar

¼ cup light brown sugar, packed

2 eggs

2 tsp. vanilla

1 tsp. baking soda

1 tsp. kosher salt

2 3/4 cup flour

2 cup milk chocolate chips

1 cup salted macadamia nuts, coarsely chopped

Preheat oven to 350°F.  Line a baking sheet with parchment paper and set aside.

In the bowl of your stand mixer mix the butter and both sugars on medium speed for 2 minutes until combined. Add in the eggs, vanilla, baking soda and salt and combine for 1 minute.

Turn the mixer to low and add in the flour, mixing until just combined. Add in milk chips and macadamia nuts.

Using a medium cookie scoop drop the dough onto the prepared baking sheet 2-3 inches apart.  Bake for 10-12 minutes, until golden at the edges. 

Remove from the oven and allow the cookie to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

 

Notes:

store airtight for up to 3 days

This recipe was adapted from here.

Chocolate Toffee Cookies

 

1/3 cup unsweetened cocoa powder

¾ tsp. baking powder

½ tsp. baking soda

½ tsp. kosher salt

1 cup butter

1 cup light brown sugar

¼ cup sugar

2 eggs

2 tsp. vanilla

2½ cups flour

2 cups semi-sweet chocolate chips

1 cup toffee bits

 

Preheat oven to 350°F.

Combine cocoa, baking powder, baking soda and salt.  Set aside.

Mix butter and sugars together on medium speed for 2 minutes, until combined.

Add in eggs and vanilla and mix on medium speed for 1 minute, scraping sides of the bowl as necessary until smooth.

Add cocoa powder, baking powder, baking soda and salt to the bowl. Mix on medium speed for 1 more minute, until cocoa is evenly mixed in.

Turn mixer to low and add in flour, mixing until just combined.

With mixer still on low add in chocolate chips and toffee bits until evenly incorporated.

Using a medium cookie scoop, drop cookie dough onto the baking sheet 2 inches apart. Bake for 10-12 minutes until cookies are just set.

Allow cookies to cool on the baking sheet for 3 minutes and then transfer to a wire rack to cool completely.

This recipe is adapted from here.

Cinnamon Pecan Cookies

 

1 cup butter, softened

1 cup light brown sugar

¾ cup granulated sugar

2 large eggs

2 tsp. pure vanilla extract

2½ cups flour

2 cups rolled oats

2 tsp. cinnamon

1 tsp. salt

1 tsp. baking soda

2 cups chopped pecans

 

Preheat the oven to 350° F.

Combine the butter with the brown and granulated sugar. Beat on medium speed until well combined, 2-3 minutes.

Next add the eggs and vanilla extract and continue beating until well incorporated.

In a separate bowl, combine the flour, oats, cinnamon, salt and baking soda. Stir to combine and slowly add the dry ingredients into the dough, mixing on low speed until dough starts to form.

Before the dough thickens, add the chopped pecans. Beat a couple of times until they start to incorporate.

Use a medium cookie scoop and place on a sheet pan about 2 inches apart. Bake for 9-11 minutes. The center of the cookie should be slightly under baked but not too gooey. Allow to cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool.

This recipe can be found here.here.

Lemon Shortbread

 

1½ cups (350 g) butter,

2¼ cups (350 g) flour

2 large pinches salt

Zest of 2 small lemons

1 cup (140 g) powdered sugar, sifted

2-4 Tbsp. sugar, for topping

 

Have ready a 9X13 pan, lined with parchment paper.  Preheat oven to 350°.

In a large bowl mix soft butter with powdered sugar, salt and lemon zest.  Mix well so there are no lumps.

Add flour, mixing until it is smooth, well combined and no dry spots remain.

Transfer the dough to the prepared pan, scattering small amounts on the bottom.

With your hand, lightly pat the dough until it covers the whole surface. Make sure the edges are covered. Make it as even as you can.

Bake shortbread for 40-45 minutes, until top is dry, it has puffed a little and is beginning to color.

Let cool 10 minutes on a wire rack and carefully cut into sticks with a pizza cutter.

Let cool completely, lift off the pan with the aid of the parchment paper and carefully break each piece.

Keep in airtight cookie jars or tins.

This recipe can be found here.