Hot Cocoa Martini

Prep: 15 mins

Cook: -

Level: Easy

Serves: Updated

2

Description

A comforting treat in adult form!

Ingredients

• 1 cup Milk
• 1 package (About 0.71 Oz. Size) Hot Cocoa Mix
• 3 ounces, fluid Whipped Cream Vodka
• 1 ounce, fluid Buttershots Caramel Liqueur
• Ice, To Fill Cocktail Shaker
• Optional Garnishes: Whipped Cream Or Marshmallows

• 1 cup Milk
• 1 package (About 0.71 Oz. Size) Hot Cocoa Mix
• 3 ounces, fluid Whipped Cream Vodka
• 1 ounce, fluid Buttershots Caramel Liqueur
• Ice, To Fill Cocktail Shaker
• Optional Garnishes: Whipped Cream Or Marshmallows

Preparation

Bring the milk to a simmer in a pot then remove from heat and whisk in the cocoa mix until fully incorporated. Refrigerate for about 10 – 15 minutes to chill.

Add the prepared cocoa into a cocktail shaker along with the vodka and caramel liqueur. Fill with ice, put the lid on, shake well and strain into cocktail glasses. Garnish with either whipped cream or marshmallows, if desired.

Dark Chocolate Bark with Granola, Cinnamon and Desiccated Coconut

Prep: 10 mins

Cook: 10 mins

Level: Easy

Serves: Updated

10

Description

A simple and perfect Christmas gift for your friends and family!

Ingredients

• 1 cup Granola Crumbs
• 7-⅞ ounces, weight Dark Chocolate
• 1 teaspoon Cinnamon, Sifted
• 1 teaspoon Ground Coffee, Sifted
• 2 Tablespoons Unsweetened, Desiccated Coconut

• 1 cup Granola Crumbs
• 7-⅞ ounces, weight Dark Chocolate
• 1 teaspoon Cinnamon, Sifted
• 1 teaspoon Ground Coffee, Sifted
• 2 Tablespoons Unsweetened, Desiccated Coconut

Preparation

1. Break granola pieces into crumbs with a rolling pin.
2. Fill a pot of water with an inch or so of water (use a pot that is the right size for fitting a heat safe bowl over the top—or use a double boiler). Boil water then lower to a simmer. You should see only some bubbles and not a rolling boil.
3. Place another bowl on top of the simmering water (make sure it doesn’t touch the water). This will be your double boiler. Break chocolate into pieces and melt them in the bowl. Keep stirring the chocolate mixture. Make sure that there is no water or steam coming into contact with your chocolate, otherwise it will cause it to seize. Once most of the chocolate has melted, remove bowl from heat and continue stirring to melt the rest of the chocolate. Sift in the cinnamon and ground coffee and mix to combine.
4. Line a baking tin or tray with baking paper. I used a 9″ baking tin. Spread the chocolate as thin as you want, preferably about 1/4 inch (0.5 cm) thick.
5. Evenly sprinkle the granola crumbs and desiccated coconut over the chocolate. Using the back of a spoon, gently press the toppings into the chocolate. Let it harden in the fridge for at least 2 hours.
6. Break chocolate into pieces with your hands.

Deconstructed Falafel Salad

Prep: 20 mins

Cook: 8 mins

Level: Easy

Serves: Updated

4

Description

Deconstructed falafel salad made with chickpeas, tahini, tomatoes, fresh baked pita chips, lemon juice and fresh herbs.

Ingredients

• 3  Small Whole Wheat Pitas
• 2  Lemons
• 3 Tablespoons Tahini
• 1 Tablespoon Extra Virgin Olive Oil (plus More For Brushing Pitas)
• ½ teaspoons Ground Cumin
• ½ teaspoons Ground Coriander
• 1 dash Fine Sea Salt
• ⅛ teaspoons Cayenne Pepper
• Fresh Cracked Black Pepper, To Taste
• 1 can (15 Oz. Size) Chickpeas, Rinsed And Drained
• 1-½ cup Halved Grape Tomatoes
• 1  Large English Cucumber, Chopped
• 4  Scallions, Green Parts Only, Chopped
• 1 cup Fresh Italian Parsley Leaves, Chopped
• ½ cups Fresh Cilantro Leaves, Chopped
• ½ cups Fresh Mint Leaves, Chopped

• 3  Small Whole Wheat Pitas
• 2  Lemons
• 3 Tablespoons Tahini
• 1 Tablespoon Extra Virgin Olive Oil (plus More For Brushing Pitas)
• ½ teaspoons Ground Cumin
• ½ teaspoons Ground Coriander
• 1 dash Fine Sea Salt
• ⅛ teaspoons Cayenne Pepper
• Fresh Cracked Black Pepper, To Taste
• 1 can (15 Oz. Size) Chickpeas, Rinsed And Drained
• 1-½ cup Halved Grape Tomatoes
• 1  Large English Cucumber, Chopped
• 4  Scallions, Green Parts Only, Chopped
• 1 cup Fresh Italian Parsley Leaves, Chopped
• ½ cups Fresh Cilantro Leaves, Chopped
• ½ cups Fresh Mint Leaves, Chopped

Preparation

Preheat the oven to 400 F.

Lightly brush each pita with olive oil then cut each half into 4 wedges. Arrange in a single layer on a rimmed baking sheet. Sprinkle with some sea salt and bake for about 8 minutes, or until the pitas are lightly crisped and beginning to brown. Remove from oven and set aside.

Meanwhile, juice the lemons into a large bowl, and add the tahini, oil, cumin, coriander, sea salt, cayenne, and a few cracks of fresh pepper. Whisk everything together to combine.

Into the bowl, add the chickpeas, tomatoes, cucumber, scallions, and fresh herbs and gently toss everything to combine.

When ready to serve, toss in the pita chips and mix everything together.

Notes:
1. Recipe adapted from Pink Parsley who also adapted from Weeknight Wonders.
2. You can prep everything in advance, and then toss it together when ready to serve to make this a very quick and easy meal.

Homemade Za’atar Pita Chips and Quick Labneh Dip

Prep: 15 mins

Cook: 2 hrs 30 mins

Level: Easy

Serves: Updated

6

Description

A delicious snack or appetizer with a Mediterranean twist!

Ingredients

• FOR THE DIP:
• 4 cups Greek Yogurt
• ½ teaspoons Salt
• 1 Tablespoon Olive Oil
• 1 teaspoon Za'atar Seasoning
• FOR THE PITA CHIPS:
• 6 whole White Or Whole Wheat Pitas
• ¼ cups Olive Oil
• 1 Tablespoon Za'atar Seasoning
• Sea Salt For Topping

• FOR THE DIP:
• 4 cups Greek Yogurt
• ½ teaspoons Salt
• 1 Tablespoon Olive Oil
• 1 teaspoon Za'atar Seasoning
• FOR THE PITA CHIPS:
• 6 whole White Or Whole Wheat Pitas
• ¼ cups Olive Oil
• 1 Tablespoon Za'atar Seasoning
• Sea Salt For Topping

Preparation

Note: You will also need enough cheesecloth to wrap up the yogurt. And this will require 2 1/2 hours of inactive time (included in the cook time listed above). So plan ahead!

Combine the yogurt and salt in a bowl. Scoop the mixture into the cheesecloth and knot tightly. Place the cheesecloth bundle into a mesh strainer over a bowl. Leave on the counter, at room temperature for 1 1/2 hours and then refrigerate for an additional 1 hour. Scoop the strained labneh cheese out of the cheesecloth and into a shallow bowl. Drizzle with the olive oil and sprinkle on the za’atar.

Preheat the oven to 400 F.

To make the chips, slice each pita into 8 triangles. Combine the olive oil and za’atar in a small bowl and brush both sides of each pita triangle lightly. Place on a baking sheet lined with parchment paper (you will probably need to work in batches) and sprinkle with a bit of sea salt. Bake for 15 – 20 minutes or until the pita chips are a light golden brown. Serve with the labneh dip.

Quickie Apple “Pie”

Prep: 10 mins

Cook: 30 mins

Level: Easy

Serves: Updated

6

Description

Perfect for those apple pie cravings, without all the work!

Ingredients

• 1 whole Sheet Puff Pastry, Cut Into 6 Equal Pieces
• 2 whole Granny Smith Apples, Cored, Peeled, And Sliced Into Thin Wedges
• 2 Tablespoons White Granulated Sugar
• 2 Tablespoons Light Brown Sugar
• 1 dash Cinnamon
• 1 dash Nutmeg
• 4 Tablespoons Cold Butter, Cut Into Small Pieces
• 6 Tablespoons Homemade Caramel Sauce (see Recipe Box), More Or Less To Taste
• Vanilla Ice Cream, For Serving
• Whipped Cream, For Garnish

• 1 whole Sheet Puff Pastry, Cut Into 6 Equal Pieces
• 2 whole Granny Smith Apples, Cored, Peeled, And Sliced Into Thin Wedges
• 2 Tablespoons White Granulated Sugar
• 2 Tablespoons Light Brown Sugar
• 1 dash Cinnamon
• 1 dash Nutmeg
• 4 Tablespoons Cold Butter, Cut Into Small Pieces
• 6 Tablespoons Homemade Caramel Sauce (see Recipe Box), More Or Less To Taste
• Vanilla Ice Cream, For Serving
• Whipped Cream, For Garnish

Preparation

Preheat oven to 350ºF. Line a baking sheet with parchment paper.

Place the pieces of puff pastry on the parchment-lined baking sheet, about 1 inch apart. Fan the apple slices down the center of the puff pastry, making sure to leave a border around the edges.

Mix together both sugars, cinnamon, and nutmeg. Sprinkle each “pie” with the sugar mix, then dot evenly with the butter.

Bake 30–40 minutes, or until the edges of the pastry are lightly brown and golden. Remove from oven and immediately drizzle the pies with caramel sauce. Top with vanilla ice cream and whipped cream if desired.