Cheesy Roasted Cauliflower

Prep: 5 mins

Cook: 25 mins

Level: Easy

Serves: Updated

6

Description

I promise, you will never ever eat plain cauliflower ever, ever again! Your kids just may like it too. So when in doubt just throw a little cheese on things. You never know.

Ingredients

• 1 head Medium Cauliflower, Trimmed And Cut Into Florets
• 3 cloves (Large) Garlic, Minced
• ¼ cups Olive Oil
• 1 teaspoon Lemon Juice
• ½ teaspoons Salt
• ¼ teaspoons Black Pepper
• 1 cup Shredded Cheddar Jack Cheese
• 3 Tablespoons Shredded Parmesan Cheese

• 1 head Medium Cauliflower, Trimmed And Cut Into Florets
• 3 cloves (Large) Garlic, Minced
• ¼ cups Olive Oil
• 1 teaspoon Lemon Juice
• ½ teaspoons Salt
• ¼ teaspoons Black Pepper
• 1 cup Shredded Cheddar Jack Cheese
• 3 Tablespoons Shredded Parmesan Cheese

Preparation

Heat oven to 450 F.

Combine cauliflower and garlic in a large bowl. Drizzle with olive oil, lemon juice, salt and pepper, lightly toss to coat.

Transfer it, in a single layer, onto a large rimmed baking sheet that you’ve lined with parchment paper. Roast at 450 F for about 25 minutes, flipping each piece once. Remove pan from oven.

Sprinkle with cheese, return to oven and cook 3-5 more minutes until cheese is melted.

Toasted Marshmallow Ice Cream

Prep: 4 hrs

Cook: 20 mins

Level: Easy

Serves: Updated

8

Description

When it’s too hot to actually roast marshmallows over the fire, this ice cream is the next best thing!

Ingredients

• 10 ounces, weight Marshmallows
• 4 whole Egg Yolks
• ¼ cups White Sugar
• ½ teaspoons Salt
• 2 cups Whole Milk
• 1 cup Heavy Cream
• 2 teaspoons Vanilla Extract

• 10 ounces, weight Marshmallows
• 4 whole Egg Yolks
• ¼ cups White Sugar
• ½ teaspoons Salt
• 2 cups Whole Milk
• 1 cup Heavy Cream
• 2 teaspoons Vanilla Extract

Preparation

Note: The ice cream base requires at least 4 hours of chilling so plan ahead.

Preheat oven to 375ºF. Line two 9″x13″ baking pans with parchment paper. Divide the marshmallows evenly between the two pans and spread them into an even layer. Be careful not to place the marshmallows too close to the edge of the pan, they will expand quite a bit in the oven. Bake the marshmallows until dark golden brown. This will only take a few minutes but keep an eye on them. Remove pans from the oven and allow to cool.

In a separate bowl, whisk the egg yolks, sugar, and salt together until thickened and pale yellow in color.

In a large pot, combine the milk and heavy cream and cook over medium low heat until steaming. Slowly drizzle about 3/4 cup of the hot milk mixture into the egg yolks while whisking constantly. Then pour the tempered egg yolks back into the pot with the rest of the milk mixture and continue to cook, stirring frequently until the mixture is thick enough to coat the back of a wooden spoon.

Remove from heat and stir in the toasted marshmallows and vanilla. Use a blender or hand blender to blend the custard until smooth. Pour into a clean container and allow it to come to room temperature.

Cover and place in the fridge to chill for at least four hours or overnight.

Churn in an ice cream machine according to the manufacturer’s directions. You can eat it right away at soft serve consistency or transfer to an airtight container and freeze for a couple hours to firm up.

Makes about one quart.

To make a s’mores sundae, just add some crumbled graham crackers and hot fudge!

Garden-fresh Zucchini Salad

Prep: 10 mins

Cook: 5 mins

Level: Easy

Serves: Updated

4

Description

A classic Italian salad served in restaurants all over Italy. Fresh and summery and perfect for all the zucchini you have in the garden.

Ingredients

• ½ cups Raw Pine Nuts
• 4 cups Shredded Zucchini (using Coarse Setting On Your Box Grater)
• ½ cups Olive Oil
• 2 ounces, weight Parmesan Cheese
• 1 pinch Salt
• 1 pinch Pepper

• ½ cups Raw Pine Nuts
• 4 cups Shredded Zucchini (using Coarse Setting On Your Box Grater)
• ½ cups Olive Oil
• 2 ounces, weight Parmesan Cheese
• 1 pinch Salt
• 1 pinch Pepper

Preparation

Sauté pine nuts in a pan over medium heat shaking frequently until they start to smell nutty. Remove from heat.

Pull out 4 salad plates. Place 1 cup shredded zucchini in the center of each plate. Sprinkle with 1/4 of the toasted pine nuts. Drizzle 2 tablespoons of olive oil over top of zucchini.

Using a vegetable peeler shave Parmesan cheese on top of salad. Salt and pepper to taste.

Eggplant and Chard Stir-Fry

Prep: 30 mins

Cook: 15 mins

Level: Easy

Serves: Updated

4

Description

Eggplant and hearty chard greens and stems make this stir-fry especially comforting and filling for a meatless one-dish dinner. Quick and impressive for weeknights or any night! Besides being gluten-free, it’s also vegan, dairy-free, and low-fat.

Ingredients

• 1-½ cup Dry Jasmine Rice (or Other Long Grain White Rice)
• 2-¼ cups Water
• 1 pinch Salt, Or To Taste
• 2 Tablespoons Toasted Sesame Oil, Divided
• 2 teaspoons Cornstarch
• 1  Lime, Juiced, Plus Additional For Garnish If Desired
• 2 Tablespoons Tamari (or Soy Sauce, If Gluten Is Not A Concern)
• 1 bunch (1 1/2 Lb. Size) Swiss Chard, Any Type
• 1-½ Tablespoon Vegetable Oil
• 2 Tablespoons Minced Garlic
• 1 Tablespoon Minced Ginger
• ½ whole Large Jalapeno; Stemmed, Seeded, Deveined, And Minced
• 1 whole (1 To 1 1/2 Lb. Size) Large Eggplant, Cut Into 3/4" Cubes With Skin On
• 3 whole Large Scallions; Sliced Diagonally 1/4" Thick (including Green Parts)
• ¼ cups Roasted Peanuts Or Cashews (optional Garnish)
• 1-½ Tablespoon Sesame Seeds, Optional Garnish
• 1 bunch Cilantro, Chopped (optional Garnish)

• 1-½ cup Dry Jasmine Rice (or Other Long Grain White Rice)
• 2-¼ cups Water
• 1 pinch Salt, Or To Taste
• 2 Tablespoons Toasted Sesame Oil, Divided
• 2 teaspoons Cornstarch
• 1  Lime, Juiced, Plus Additional For Garnish If Desired
• 2 Tablespoons Tamari (or Soy Sauce, If Gluten Is Not A Concern)
• 1 bunch (1 1/2 Lb. Size) Swiss Chard, Any Type
• 1-½ Tablespoon Vegetable Oil
• 2 Tablespoons Minced Garlic
• 1 Tablespoon Minced Ginger
• ½ whole Large Jalapeno; Stemmed, Seeded, Deveined, And Minced
• 1 whole (1 To 1 1/2 Lb. Size) Large Eggplant, Cut Into 3/4" Cubes With Skin On
• 3 whole Large Scallions; Sliced Diagonally 1/4" Thick (including Green Parts)
• ¼ cups Roasted Peanuts Or Cashews (optional Garnish)
• 1-½ Tablespoon Sesame Seeds, Optional Garnish
• 1 bunch Cilantro, Chopped (optional Garnish)

Preparation

In a medium saucepan, combine rice with water and a pinch of salt. Bring to a boil, then cover and reduce heat to a simmer (low to medium-low heat) for ten minutes. Shake the pan slightly to hear if any un-absorbed water sloshes. When water is absorbed, turn off heat, fluff rice with a fork, and cover to keep warm. (Note: jasmine rice cooks quickly and it’s difficult to predict the exact cooking time. A saucepan with a clear lid would really come in handy, if you have one!)

In a small bowl or liquid measuring cup, whisk together half of the sesame oil, the cornstarch, lime juice and the Tamari/soy sauce. Set aside.

Wash the chard and cut the leaves from the stems. Cut the stems into two inch pieces and keep separate. Roughly chop the leaves.

In a wok or large skillet (I don’t use non-stick), heat remaining half of the sesame oil and the vegetable oil over high heat. Once hot, add the garlic, ginger, and jalapeno pepper and cook for about 30 seconds to infuse the oil with flavor. Add the chard stems and cook for 2 to 3 minutes, until just beginning to soften. Add the eggplant cubes and cook for 3 to 4 minutes until they soften but are not completely cooked. Add the chard (the pan may be a little full, which is okay) and a couple tablespoons of water. Cook, stirring, until the chard starts to wilt. If your skillet has a cover, put it on for a minute or two to speed the process by steaming the vegetables.

Stir the sauce mixture to incorporate any settled cornstarch, then add it into the pan and bring to a simmer. Decrease the heat to low to continue to heat and thicken the sauce, stirring to coat the vegetables.

Serve stir fried vegetables over jasmine rice with extra soy sauce and garnishes, if using.

Herb-Marinated Chicken Kabobs

Prep: 6 hrs

Cook: 10 mins

Level: Easy

Serves: Updated

8

Description

These are the tastiest chicken kabobs. Marinated in a light herb marinade and grilled to perfection. You could serve them for lunch or even for a cookout or dinner party.

Ingredients

• 4 whole Boneless, Skinless Chicken Breasts, Cut Into 1-inch Cubes
• ¼ cups Extra Virgin Olive Oil
• ½  Lemon, Zested
• 4 Tablespoons Freshly Squeezed Lemon Juice
• 3 cloves Garlic, Chopped
• 2 Tablespoons Chopped Fresh Parsley
• 1 Tablespoon Fresh Chopped Thyme Leaves
• ½ Tablespoons Fresh Chopped Oregano Leaves
• ½ teaspoons Coarse Salt
• ¼ teaspoons Freshly Ground Pepper

• 4 whole Boneless, Skinless Chicken Breasts, Cut Into 1-inch Cubes
• ¼ cups Extra Virgin Olive Oil
• ½  Lemon, Zested
• 4 Tablespoons Freshly Squeezed Lemon Juice
• 3 cloves Garlic, Chopped
• 2 Tablespoons Chopped Fresh Parsley
• 1 Tablespoon Fresh Chopped Thyme Leaves
• ½ Tablespoons Fresh Chopped Oregano Leaves
• ½ teaspoons Coarse Salt
• ¼ teaspoons Freshly Ground Pepper

Preparation

Note: You’ll also need 8 metal or wooden kabab skewers.

Place chicken in a shallow baking dish or a resealable plastic bag. In a small bowl, whisk together oil, zest, juice, garlic, parsley, thyme, oregano, salt and pepper. Pour marinade over chicken and turn to coat chicken. Cover dish with plastic wrap. Let chicken marinate in the refrigerator for at least 6 hours

If using wooden skewers, about an hour before you are ready to assemble the kabobs, soak the skewers in water. This will ensure they do not burn.

Place 4 pieces of chicken on each skewer. You should end up with 8 kabobs.

Heat your grill to medium high heat, 350 F. Put kababs on the hot grill. Grill them for 4-5 minutes on each side. Remove them from the grill to a clean plate. Drizzle with your favorite dressing if desired.

Honey Ginger Pineapple Stir-Fry

Prep: 10 mins

Cook: 10 mins

Level: Easy

Serves: Updated

1

Description

A quick and easy dinner that’s gluten-free, healthy and has tons of flavor! Perfect for meatless Monday!

Ingredients

• FOR THE CASHEW CREAM:
• ½ cups Cashews
• 5 Tablespoons Light Coconut Milk
• 1 pinch Salt
• FOR THE STIR-FRY:
• 2 ounces, weight Brown Rice Vermicelli
• 1 cup Thinly Sliced Carrots
• ½ Tablespoons Coconut Oil, Divided
• 1 Tablespoon Plus 1 Teaspoon Honey
• 1-¼ teaspoon Fresh Ginger, Minced And Divided
• 1 pinch Salt
• 1 teaspoon Garlic, Minced
• 1 cup Snap Peas
• 1 cup Red Cabbage, Roughly Chopped
• ⅔ cups Pineapple, Chunks
• ¼ cups Cashews For Garnish
• Cilantro For Garnish

• FOR THE CASHEW CREAM:
• ½ cups Cashews
• 5 Tablespoons Light Coconut Milk
• 1 pinch Salt
• FOR THE STIR-FRY:
• 2 ounces, weight Brown Rice Vermicelli
• 1 cup Thinly Sliced Carrots
• ½ Tablespoons Coconut Oil, Divided
• 1 Tablespoon Plus 1 Teaspoon Honey
• 1-¼ teaspoon Fresh Ginger, Minced And Divided
• 1 pinch Salt
• 1 teaspoon Garlic, Minced
• 1 cup Snap Peas
• 1 cup Red Cabbage, Roughly Chopped
• ⅔ cups Pineapple, Chunks
• ¼ cups Cashews For Garnish
• Cilantro For Garnish

Preparation

Note: The toasted cashews need to soak for at least 8 hours, so plan ahead.

1. To make the cream:
2. Preheat your oven to 400 F and line a small baking sheet with parchment paper. Place the cashews on the baking sheet in a single layer and toast in the oven until golden brown, about 10 minutes. Set aside to cool.
3. Once the cashews are cooled, place them in a medium bowl and cover them with water. Cover them with plastic wrap and refrigerate for 8 hours.
4. Once the cashews have soaked for 8 hours, drain the water and add them into a small food processor. Add the coconut milk and salt and blend until they form a smooth, creamy sauce. Depending on the strength of your food processor, this make take a few minutes. Cover and refrigerate until ready to use.
5. To make the stir-fry:
6. Prepare the noodles according to the package instructions (mine tells me to place the noodles in a large bowl, cover them with boiling water and let them stand 5-10 minutes).
7. Place the carrots in a medium, microwave safe bowl, add a little bit of water, cover bowl with plastic wrap and microwave until just fork tender (just about 1-2 minutes). Drain the water and set aside.
8. In a large pan, heat 3/4 teaspoons of the coconut oil over medium heat until melted. Add in the honey, 3/4 teaspoons of the ginger, salt and the steamed carrots. Cook, stirring frequently until the honey has reduced and formed a thick glaze on the carrots. Transfer the carrots to a bowl, cover and set aside until ready to use.
9. Into the same pan over medium heat, add in the remaining 3/4 teaspoons of the coconut oil until melted. Add in the fresh garlic and remaining 1/2 teaspoon of ginger. Cook until lightly golden, just a minute or so.
10. Add in the snap peas and cook, stirring frequently until tender crisp. Add in the chopped red cabbage and cook for just a minute more, you want the cabbage to stay crisp.
11. Drain the noodles and add the carrots, peas, cabbage and pineapple chunks. Add in the sauce (you may not need all of it, so add a little at a time) and stir until well combined. Season to taste with a little salt.
12. Divide between two plates, garnish with additional cashews and cilantro and devour.

Notes:
1. The sauce can be prepared a day or two ahead if desired. Additionally, you can easily get away with using half the sauce in the recipe, but it’s always better to have a little extra!
2. I prefer to toast the cashews before making the cream, but it’s up to you.

Spicy Pineapple Shrimp

Prep: 5 mins

Cook: 20 mins

Level: Easy

Serves: Updated

2

Description

Spicy Pineapple Shrimp. A healthy and easy version of the Hawaiian favorite.

Ingredients

• FOR THE MARINADE:
• 1 pound Medium Sized Shrimp, Peeled And Deveined
• 1 Tablespoon Minced Garlic
• 1 cup Fresh Pineapple Juice
• 3 whole Green Onion Ends Removed And Diced
• 1 Tablespoon Sambal Olek (up To Double This Amount If You Like Spice)
• FOR THE PREPARATION:
• 2 Tablespoons Olive Oil
• Salt And Pepper
• ½ cups Fresh Pineapple Peeled, And Diced
• Green Onion, For Garnish
• 2 cups Cooked Rice Or As Desired For Serving Size

• FOR THE MARINADE:
• 1 pound Medium Sized Shrimp, Peeled And Deveined
• 1 Tablespoon Minced Garlic
• 1 cup Fresh Pineapple Juice
• 3 whole Green Onion Ends Removed And Diced
• 1 Tablespoon Sambal Olek (up To Double This Amount If You Like Spice)
• FOR THE PREPARATION:
• 2 Tablespoons Olive Oil
• Salt And Pepper
• ½ cups Fresh Pineapple Peeled, And Diced
• Green Onion, For Garnish
• 2 cups Cooked Rice Or As Desired For Serving Size

Preparation

Combine shrimp with garlic, pineapple juice, green onion and Sambal Olek in a zip-lock bag. Marinate for 6 hours up to overnight in the fridge. I place the zip lock bag in a container to prevent leaks from getting in the fridge.

Heat olive oil in a large saute pan over medium heat. Remove shrimp from the marinade (reserve the marinade). Season shrimp with salt and pepper. Working in 2 batches, to not over crowd the pan, saute 2-3 minutes per side for shrimp or until they are pink and curly. Set aside on a plate once each batch is done. Add pineapple into the pan and cook for 3-4 minutes, then remove it from the pan and set aside.

Add marinade into the pan and cook for 3-5 minutes or until it has reduced by half and is caramel in color. Add shrimp and pineapple back into pan, cook for another minute until shrimp and pineapple are warmed through. Garnish with green onion and serve over rice. Serve immediately.

Mini Nectarine and Vanilla Bean Pies

Prep: 30 mins

Cook: 30 mins

Level: Easy

Serves: Updated

2

Description

Mini nectarine pies chock full of vanilla bean flavor.

Ingredients

• FOR THE PIE CRUST:
• 1 cup All-purpose Flour
• 2 teaspoons Sugar
• ¼ teaspoons Salt
• 4 Tablespoons Cold Unsalted Butter
• ½ teaspoons Apple Cider Vinegar
• 3 Tablespoons Ice Cold Water (more As Needed)
• FOR THE FILLING:
• 1 whole Medium Nectarine, Pitted But Not Peeled
• 3 Tablespoons Granulated Sugar
• 2 Tablespoons Cornstarch
• 1 teaspoon Lemon Juice
• ½ whole Vanilla Bean, Split Lengthwise Seeds Scraped Out
• 1 whole Egg Yolk, For Brushing On Crust
• Sparkling Sugar, Optional

• FOR THE PIE CRUST:
• 1 cup All-purpose Flour
• 2 teaspoons Sugar
• ¼ teaspoons Salt
• 4 Tablespoons Cold Unsalted Butter
• ½ teaspoons Apple Cider Vinegar
• 3 Tablespoons Ice Cold Water (more As Needed)
• FOR THE FILLING:
• 1 whole Medium Nectarine, Pitted But Not Peeled
• 3 Tablespoons Granulated Sugar
• 2 Tablespoons Cornstarch
• 1 teaspoon Lemon Juice
• ½ whole Vanilla Bean, Split Lengthwise Seeds Scraped Out
• 1 whole Egg Yolk, For Brushing On Crust
• Sparkling Sugar, Optional

Preparation

Note: I used 2 vintage mini metal pie pans for this recipe. They’re about 4″ wide and only 3/4″ inch deep or so.

For the crust: In a small bowl, combine the flour, sugar and salt. Dice the cold butter and add it to the bowl. Work the butter into the flour mixture using your fingertips or a pastry blender. The butter should be evenly distributed throughout the flour and smaller than peas. Take your time, it takes a few minutes.
Next, add the apple cider vinegar into the water in a small bowl, and add this to the flour mixture. Stir with a fork until a shaggy dough forms. If the dough seems dry and won’t clump together in your hand when squeezed, add an additional tablespoon of water.

Form the dough into a 5″ disk, flatten, and wrap in plastic. Chill for 30 minutes.

For the filling: Dice the nectarine (leave the skin on). Place the nectarine in a bowl with the sugar, cornstarch and lemon juice. Stir very well. Set aside to let the juices develop.

Preheat the oven to 375 F.

Remove the dough from the fridge, and roll it out on a floured surface. Roll it wide enough to have room for 4 round cut-outs that are wider than your pie pan (even though you are only making 2 pies, you need a bottom and top crust). Cut out two bottom crusts and two top crusts about 1″ larger the the pans. Drape the bottom crusts in the two pie pans.

Stir the nectarines, and then add the vanilla bean seeds. Enough juices should have been released to let the vanilla bean evenly distribute throughout the mixture.

Divide the nectarine mixture between the two bottom crusts. Add the top crusts, and pinch the seams together. Brush each pie with egg yolk, sprinkle with sanding sugar, and place on a small baking sheet. Bake for for 30 minutes, or until nicely browned. Remove from oven and let them cool for at least 1 hour before serving.

Banana Royale

Prep: 15 mins

Cook: -

Level: Easy

Serves: Updated

10

Description

My family’s version of Banana Pudding Pie…only better!

Ingredients

• 1 box (12 Oz. Size) Vanilla Wafer Cookies
• 3 whole Large Bananas, Peeled
• 1 box (6 Oz. Size) Vanilla Pudding Mix (do Not Use Instant)
• Any Additional Ingredients Specified On The Pudding Box

• 1 box (12 Oz. Size) Vanilla Wafer Cookies
• 3 whole Large Bananas, Peeled
• 1 box (6 Oz. Size) Vanilla Pudding Mix (do Not Use Instant)
• Any Additional Ingredients Specified On The Pudding Box

Preparation

Slice bananas into 1/4″ pieces. Layer wafer cookies in the bottom of an 8×8-inch pan. Place a slice of banana on top of each. Repeat these layers until you have five total layers (beginning and ending with the cookies). Set aside.

In a saucepan, prepare pudding according to box instructions. I prefer the cooked version as the hot pudding soaks into the wafers quicker. Gently pour the hot pudding over the banana/wafer layers.

Sprinkle a layer of crumbled wafers over top. For this 8×8 pan you’ll need about 4-6, plus the leftovers on the bottom of the bag. Refrigerate for a few hours before serving.

Apple and Berry Galettes

Prep: 1 hr

Cook: 20 mins

Level: Easy

Serves: Updated

8

Description

This simple and rustic tart features sweet, juicy fruit enveloped in a tender and buttery crust.

Ingredients

• FOR THE CRUST:
• 2-½ cups All-purpose Flour
• ¼ cups Granulated Sugar
• 1 teaspoon Salt
• 1 cup Butter, Cold, Cut Into Cubes
• ½ cups Buttermilk, Very Cold
• FOR THE FRUIT FILLING:
• 4 whole Medium Apples, Cored And Thinly Sliced
• 2 Tablespoons All-purpose Flour, Divided
• 2 Tablespoons Granulated Sugar, Divided
• 2 teaspoons Lemon Juice, Divided
• ½ teaspoons Cinnamon
• 1 cup Berries, Such As Sliced Strawberries, Raspberries, Or Blueberries
• FOR ASSEMBLY:
• 1 whole Egg
• 1 Tablespoon Buttermilk
• ¼ cups Raw Sugar, For Sprinkling (granulated Can Be Substituted)

• FOR THE CRUST:
• 2-½ cups All-purpose Flour
• ¼ cups Granulated Sugar
• 1 teaspoon Salt
• 1 cup Butter, Cold, Cut Into Cubes
• ½ cups Buttermilk, Very Cold
• FOR THE FRUIT FILLING:
• 4 whole Medium Apples, Cored And Thinly Sliced
• 2 Tablespoons All-purpose Flour, Divided
• 2 Tablespoons Granulated Sugar, Divided
• 2 teaspoons Lemon Juice, Divided
• ½ teaspoons Cinnamon
• 1 cup Berries, Such As Sliced Strawberries, Raspberries, Or Blueberries
• FOR ASSEMBLY:
• 1 whole Egg
• 1 Tablespoon Buttermilk
• ¼ cups Raw Sugar, For Sprinkling (granulated Can Be Substituted)

Preparation

For the crust:
In a large bowl mix together the flour, sugar, and salt. Add the cubed butter, and either with your hands or in a food processor (not with your hands in the food processor—haha), work the butter into the flour mixture until it resembles coarse crumbs.

Mix in the buttermilk 1 or 2 tablespoons at a time, adding just enough so that the dough comes together. It should be very crumbly.

Gather the dough together and cover with plastic wrap. Refrigerate for at least one hour, or overnight.

In one bowl mix together the apples and half of the flour, sugar and lemon juice amounts; then mix in all of the cinnamon. In another bowl, mix together the berries, and the other half of the flour, lemon juice and sugar.

Divide the dough into 4 equal pieces. Place one piece of the dough between two pieces of wax paper or plastic wrap. Roll the dough into about a 10-inch circle.

Take off the top piece of wax paper, and lay the circle on a greased baking sheet. Peel off the other piece of paper. Arrange about ¼ of the apple slices on top of the dough. Add about ¼ cup of berries. Fold the dough around the fruit leaving some of the fruit in the center exposed. Repeat for the other 3 pieces of dough.

Refrigerate the galettes for at least 30 minutes before baking.

Preheat the oven to 375 F.

Whisk together the egg and buttermilk in a small bowl and brush the mixture over the crust of the galettes. Sprinkle with raw sugar.

Bake at 375 F for 15 minutes, then lower the heat to 350 F and bake for another 15-20 minutes, until the crust is golden brown. Remove them from the oven. Let them cool and enjoy!

Crust adapted from The Candid Appetite.

Peanut Butter Swirl Bars

Prep: 15 mins

Cook: 30 mins

Level: Easy

Serves: Updated

8

Description

Delicious peanut butter bars swirled with chocolate.

Ingredients

• 1 cup Flour
• 1 teaspoon Baking Powder
• ¼ teaspoons Salt
• ¾ cups Brown Sugar
• ¾ cups White Sugar
• ⅓ cups Butter, Softenend
• 2 whole Eggs
• ½ cups Creamy Peanut Butter
• 2 teaspoons Vanilla
• 1 cup Chocolate Chips

• 1 cup Flour
• 1 teaspoon Baking Powder
• ¼ teaspoons Salt
• ¾ cups Brown Sugar
• ¾ cups White Sugar
• ⅓ cups Butter, Softenend
• 2 whole Eggs
• ½ cups Creamy Peanut Butter
• 2 teaspoons Vanilla
• 1 cup Chocolate Chips

Preparation

Preheat oven to 350ºF. Spray or grease a 9×13 baking dish.

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

In a mixing bowl, beat sugars and butter until creamy. Add in eggs, peanut butter and vanilla. Beat until combined. Add in dry ingredients gradually until mixture is smooth.

Pour into prepared dish. Sprinkle with chocolate chips. Bake for 5 minutes. Remove from oven and swirl with knife to marble. Return to oven and bake another 25 minutes. Let cool before cutting.

Strawberries with Cream & Chocolate

Prep: 10 mins

Cook: -

Level: Easy

Serves: Updated

8

Description

Strawberries served with cream and chocolate shavings is easy, beautiful. delicious and versatile. Serve as a dessert, appetizer or side. Great for a picnic or formal affair.

Ingredients

• 1 quart Whole Fresh Strawberries
• 8 ounces, weight Frozen Cool Whip, Thawed
• 1 bar (3.5 Oz. Size) Chocolate Bar, Shaved Or Grated (set Aside 2 Tablespoons)

• 1 quart Whole Fresh Strawberries
• 8 ounces, weight Frozen Cool Whip, Thawed
• 1 bar (3.5 Oz. Size) Chocolate Bar, Shaved Or Grated (set Aside 2 Tablespoons)

Preparation

Wash the strawberries and set them aside on a paper towel to dry.

In a medium bowl, combine thawed Cool Whip (or stabilized whipped cream) and chocolate shavings (all except for 2 tablespoons). Gently mix until well combined.

Place the strawberries on a serving platter or in a pretty bowl. Place the Cool Whip/chocolate mixture in a serving dish and sprinkle the reserved 2 tablespoons chocolate shavings on top. Enjoy!

Browned Butter M&M Cookies

Prep: 30 mins

Cook: 7 mins

Level: Easy

Serves: Updated

24

Description

Browned butter cookies are to die for, and adding M&M’s just makes them extra crazy! (Sub in half chocolate chips if you prefer.)

Ingredients

• 1 cup (2 Sticks) Salted Butter
• 1 cup Brown Sugar, Packed
• ½ cups Sugar
• 2 whole Large Eggs
• 1 Tablespoon Vanilla
• 2 cups All-purpose Flour
• 2 Tablespoons (additional) All-purpose Flour
• 2 teaspoons (heaping) Instant Coffee Granules
• 1 teaspoon Baking Soda
• 1 teaspoon Salt
• 2 cups M&M's, Plus Extra For Tops
• Chopped Pecans (optional)
• Semi-sweet Chocolate Chips (optional)

• 1 cup (2 Sticks) Salted Butter
• 1 cup Brown Sugar, Packed
• ½ cups Sugar
• 2 whole Large Eggs
• 1 Tablespoon Vanilla
• 2 cups All-purpose Flour
• 2 Tablespoons (additional) All-purpose Flour
• 2 teaspoons (heaping) Instant Coffee Granules
• 1 teaspoon Baking Soda
• 1 teaspoon Salt
• 2 cups M&M's, Plus Extra For Tops
• Chopped Pecans (optional)
• Semi-sweet Chocolate Chips (optional)

Preparation

Add one stick of butter to a medium skillet over medium heat. Allow it to melt and bubble up for 3 to 4 minutes, swirling the pan to keep the butter moving around. When the butter is a medium golden brown, remove the pan from the heat (it will continue browning in the pan over the next 30 seconds or so!) Pour butter (and any solids in the bottom of the pan) into a heatproof bowl and allow it to cool completely, about 30 minutes. Meanwhile, allow the other stick of butter to soften.

Preheat the oven to 375 degrees*.

Cream the softened butter together with the brown sugar and regular sugar until it’s nice and combined. Add the eggs and vanilla, and beat until smooth, scraping the bowl if necessary to make sure everything is incorporated.

With the mixer on medium-low, slowly drizzle in the cooled melted butter, making sure to add all the darker brown solids. Scrape the bowl the mix again for 20-30 seconds, until everything is combined.

In a separate bowl, combine the flour, coffee granules, baking soda and salt. Stir together, then add it in 1/3 increments, mixing on low, until it’s totally incorporated. Scrape the bowl and beat for a few more seconds. Stir in the M&M’s and the chocolate chips, if using. (I think using half chocolate chips, half M&M’s would be perfect.) Cover the dough with plastic wrap and chill it in the fridge for 20-30 minutes.

In batches, scoop by heaping teaspoon onto a baking sheet lined with a baking mat, Press 2 to 3 additional M&M’s on top if desired. Bake for 7 to 8 minutes, or until deep golden brown. Wait a minute or two, then transfer cookies to a cooling rack. Repeat with the rest of the dough.

*You can bake at 350 for a little longer if you don’t want the cookies to be quite so brown. (I like brown cookies!)

Dark Chocolate M&M Pudding Cookies

Prep: 10 mins

Cook: 10 mins

Level: Easy

Serves: Updated

36

Description

Soft chocolate pudding cookies made with dark cocoa powder, chocolate chips and dark chocolate M&Ms.

Ingredients

• 1 cup Unsalted Butter, Room Temperature
• ⅔ cups Brown Sugar
• ⅓ cups Sugar
• 1 box (3.9 Oz. Size) Instant Chocolate Pudding Mix
• 2  Large Eggs
• 1 teaspoon Vanilla Extract
• 2-¼ cups All-purpose Flour
• ¼ cups Hershey's Special Dark Cocoa Powder
• 1 teaspoon Baking Soda
• ½ teaspoons Salt
• 1 cup Semi-Sweet Chocolate Chips
• ½ cups Dark Chocolate M&Ms, Plus Extra For Pressing On Top

• 1 cup Unsalted Butter, Room Temperature
• ⅔ cups Brown Sugar
• ⅓ cups Sugar
• 1 box (3.9 Oz. Size) Instant Chocolate Pudding Mix
• 2  Large Eggs
• 1 teaspoon Vanilla Extract
• 2-¼ cups All-purpose Flour
• ¼ cups Hershey's Special Dark Cocoa Powder
• 1 teaspoon Baking Soda
• ½ teaspoons Salt
• 1 cup Semi-Sweet Chocolate Chips
• ½ cups Dark Chocolate M&Ms, Plus Extra For Pressing On Top

Preparation

1. Preheat oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment (or in a regular bowl with a hand mixer), cream butter, brown sugar, and granulated sugar. Add in the pudding mix, eggs, and vanilla extract and mix to combine.
3. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
4. Slowly add the dry ingredients to the wet ingredients until just combined. Fold in the chocolate chips and M&Ms.
5. Drop rounded tablespoonfuls of cookie dough onto the baking sheet, leaving about 2 inches in between each. Optional: lightly press additional M&Ms on top of cookie dough.
4. Bake for 9-10 minutes.

Peach Blueberry Cobbler

Prep: 20 mins

Cook: 45 mins

Level: Easy

Serves: Updated

8

Description

Peaches and blueberries with a sweet biscuit topping—the perfect summer dessert!

Ingredients

• FOR THE FILLING:
• 6 Tablespoons Granulated Sugar
• 1-½ Tablespoon Cornstarch
• 1 pinch Cinnamon
• 1 pinch Salt
• 2 cups Blueberries
• 4 cups Peaches, Peeled And Diced
• FOR THE TOPPING:
• 1 cup All-purpose Flour
• ¼ cups Granulated Sugar
• 2 Tablespoons Cornmeal
• 2 teaspoons Baking Powder
• ¼ teaspoons Baking Soda
• ¼ teaspoons Salt
• ¼ cups Butter, Melted
• ⅓ cups Buttermilk
• ½ teaspoons Vanilla
• ⅛ teaspoons Cinnamon And Sugar, For Sprinkling

• FOR THE FILLING:
• 6 Tablespoons Granulated Sugar
• 1-½ Tablespoon Cornstarch
• 1 pinch Cinnamon
• 1 pinch Salt
• 2 cups Blueberries
• 4 cups Peaches, Peeled And Diced
• FOR THE TOPPING:
• 1 cup All-purpose Flour
• ¼ cups Granulated Sugar
• 2 Tablespoons Cornmeal
• 2 teaspoons Baking Powder
• ¼ teaspoons Baking Soda
• ¼ teaspoons Salt
• ¼ cups Butter, Melted
• ⅓ cups Buttermilk
• ½ teaspoons Vanilla
• ⅛ teaspoons Cinnamon And Sugar, For Sprinkling

Preparation

Preheat the oven to 375 F with the oven rack in the center of the oven.

In a glass baking dish, 9×9 inch square or similar size (I used a 1.9L casserole dish), mix together the sugar, cornstarch, cinnamon and salt. Add the blueberries and peaches and toss together gently until the fruit is coated. Bake the filling for 25 minutes, or until it is hot and bubbling.

While the filling cooks, make up the biscuit topping. In a large bowl, whisk together the flour, sugar, cornmeal, baking powder, baking soda and salt. In another bowl, mix together the melted butter, buttermilk and vanilla.

Once the fruit comes out of the oven, add the wet ingredients into the dry and mix until just combined with no dry pieces left.

Increase the oven temperature to 400 F. Drop the topping by the spoonful over the hot fruit, spacing it out evenly. There should be about 8 pieces. Sprinkle the biscuits with cinnamon and sugar and bake for 14-16 minutes, or until the biscuits are golden brown and the fruit is bubbling.

Remove from the oven and let it cool for about 20 minutes before serving warm with vanilla ice cream or whipped cream.

Adapted from Mel’s Kitchen Cafe.