My sweet tooth was talking today so I decided to share my favorite delicious cookie recipes. I LOVE this “Cookies in Cones” recipe from Bite Me More. Such a fun play on your standard cookie! For more delucatble recipes and entertaining ideas head to Bite Me More.
- 1 cup butter, room temperature
- 1½ cups icing sugar
- 1 egg
- 1 tsp vanilla extract
- 2½ cups flour
- ½ cup cocoa powder, sifted
- 2 tsp baking powder
- ½ tsp kosher salt
- 10 Ice cream cones
- Melted Chocolate
- Nuts and/or M&M’s
1) For the chocolate cookie dough, using an electric mixer, cream together the butter and icing sugar on medium speed until light and fluffy. Add egg and vanilla extract, continuing to beat until well combined. On low speed, blend in flour, cocoa powder, baking powder and salt, just until flour disappears. Using a large ice cream scoop, pack the dough in tightly, overfilling the scoop slightly, then release the cookie dough with the spring-loaded lever onto a baking sheet lined with parchment paper. Place baking sheet in the freezer for 30 minutes to freeze the dough.
2) Meanwhile, preheat oven to 350ºF. Bake cookies straight from freezer for 15 minutes. Remove from oven and let cool completely before decorating.
3) To assemble and decorate, fill each ice cream cone with frosting and place cookies on top of the cone. The frosting will act as the glue, keeping the cookie firmly on top of the cone. Drizzle tops of each cookie with melted chocolate and sprinkle with chopped nuts, m&m’s or any decoration of your choice.
Get into the cajun spirit for the XLVII Super Bowl in New Orleans. This Spicy Cajun Seafood Stew from the Foodnetwork is the perfect thing to get you into game mode!
- 1 tablespoon olive oil
- 8 ounces smoked andouille sausage, diced (1 1/2 cups)
- 1/4 cup all-purpose flour
- 1 teaspoon Cajun seasoning
- 3 cloves garlic, finely chopped
- 2 bell peppers, red and/or green, chopped (about 2 1/2 cups)
- 1 onion, chopped (about 1 1/2 cups)
- One 8-ounce bottle clam juice
- One 15-ounce can diced tomatoes
- 1 pound firm white fish, such as halibut, grouper or black sea bass, cut into 1 1/2-inch pieces
- 1 pound peeled and deveined large shrimp (21 to 25 shrimp)
- 2 tablespoons chopped fresh parsley leaves
- Kosher salt
- Cooked white rice, for serving
1. Heat the oil over medium-high heat in a large pot or Dutch oven. Cook the sausage until browned, about 5 minutes. Sprinkle the flour over the sausage and cook, stirring, until lightly toasted and the meat is well coated, about 2 minutes. Add the Cajun seasoning, garlic, peppers and onions and continue to cook until the vegetables are softened, 5 minutes. Add the clam juice, tomatoes and 4 cups water, scraping up any browned bits from the bottom of the pot, and increase the heat to bring to a simmer.
2. Lower the heat slightly and simmer until the stew is thickened and the flavors are melded, about 30 minutes. Gently stir in the fish and shrimp. Cook, making sure the stew is not bubbling vigorously, stirring once or twice, until the shrimp and fish have just turned opaque, about 5 minutes. Remove from the heat and stir in the parsley. Season with salt and serve over rice.
Happy Hanukkah Everyone. To celebrate the festival of lights here is our favorite Latkes recipe from the ever reliable Food Network.
- 2 pounds russet potatoes
- 1 small yellow onion
- 3 tablespoons matzo meal
- 1 large egg, lightly beaten
- 1/4 teaspoon baking powder
- 2 teaspoons kosher salt
- Vegetable oil, for frying
- 1 tablespoon chopped fresh herbs, such as chives or parsley, for garnish
- Sour cream, for serving
- Spiced Apple-Pear Sauce, for serving
Peel the potatoes and shred them in a food processor fitted with the shredding blade; transfer the potatoes to a large bowl as the food processor fills up. Repeat with the onion. Transfer the onion to the bowl with the potatoes and stir in the matzo meal, egg, baking powder and salt.
Fill a large skillet with 1/2 inch oil. Heat over medium-high heat until the oil is very hot but not smoking. To test if the oil is hot enough, drop a small piece of potato into the oil; if the potato sizzles steadily, the oil is ready.
Working in batches, scoop the potato mixture by 1/4-cupfuls and add them carefully to the skillet, flattening each latke slightly with a spatula. Fry, turning the latkes once, until golden brown and cooked through, about 3 minutes. Drain on paper towels. Remove any loose bits of potato mixture between batches with a slotted spoon.
Serve the latkes immediately, or keep them warm in a 200 degree F oven. Garnish with fresh herbs and serve with sour cream and Spiced Apple-Pear Sauce.
I absolutely love this stew from Eating Well. They have tons of great one pot recipes that you can set and forget. The flavors in the stew are delicious and this meal is perfect for a cozy night in.
- 2 tablespoons curry powder, preferably hot Madras
- 1 teaspoon garam masala,
- 1 teaspoon mustard seeds
- 2 tablespoons canola oil
- 1 large onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon finely grated fresh ginger
- 3/4 teaspoon salt
- 1 1-pound eggplant, cut into 1-inch chunks
- 3 cups cauliflower florets
- 1 15-ounce can diced tomatoes
- 1 15-ounce can chickpeas, rinsed
- 1/2 cup water
- 1/2 cup nonfat plain yogurt, (optional)
- Heat a Dutch oven over medium heat. Add curry powder, garam masala and mustard seeds and toast, stirring, until the spices begin to darken, about 1 minute. Transfer to a small bowl.
- Add oil, onion, garlic, ginger and salt to the pot and cook, stirring, until softened, 3 to 4 minutes. Stir in eggplant, cauliflower, tomatoes, chickpeas, water and the reserved spices. Bring to a simmer. Cover, reduce heat and cook, stirring occasionally, until the vegetables are tender, 15 to 20 minutes. Top each serving with a dollop of yogurt, if desired.
It’s apple picking season and that means apple desserts. You dont have to be super indulgent to enjoy delicious apple treats. Here is one of our fav “healthy” apple desserts from Paula Dean on the Food Network..
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup sugar
- 6 same-size Granny Smith apples
- 2 tablespoons butter, cut into 6 teaspoon-size pieces
- 1 cup apple juice
- 6 sprigs fresh mint
Preheat oven to 325 degrees F.
Combine cinnamon, nutmeg, and sugar in a small bowl. Set aside.
Core apples, making sure not to puncture the bottom of the apples so that the juices will remain. Remove skin from 1/2-inch around top of apples at the opening. Fill each cavity with the cinnamon-sugar mixture. Top each apple with a teaspoon of butter. Place apples in casserole dish and pour apple juice around them. Cover pan with aluminum foil and bake for approximately 45 minutes to
The best way to make your meals even more scrumptious is to shop seasonally. Shopping seasonally also help to keep your grocery budget down and have a positive impact on the environment.
What to Eat This Spring?
Apricots, Artichokes, Asparagus
Grapefruit, Green Onions, Leeks
Lemons, Lettuce, Maple Syrup
Mint, Mushrooms, Parsely
Radishes, Rhubarb, Spinach
Spring Onions, Strawberries, Wild Greens
In honor of St. Patty’s day this past weekend. I figured we needed a touch of greenery in our weekly recipe. I made this soup fron Whole Living on Friday night and it was DELICIOUS!
- 1 tablespoon olive oil, plus more for drizzling
- 1 leek, white and pale green parts thinly sliced
- 4 cups low-sodium chicken stock or water
- 1 bunch broccoli, chopped (6 cups)
- 6 ounces baby spinach (6 cups)
- 1/3 cup freshly grated Parmesan
- 2 tablespoons tahini
- Coarse salt and freshly ground black pepper
- 4 slices rustic bread, toasted
- 2 avocados, sliced
- 1/4 cup radish sprouts
- 1 lemon, cut into wedges
- Heat oil in a medium saucepan over medium-high heat. Add leek and cook until tender, about 4 minutes. Add stock; bring to a boil. Add broccoli and cook, covered, until bright green and tender, about 2 minutes.
- Remove from heat. Stir in spinach, Parmesan, and tahini. Let cool slightly. Season with salt and pepper.
- Working in batches, puree soup in a blender until smooth.
- Top bread with avocado and radish sprouts. Season with salt and pepper, squeeze with lemon, and drizzle with oil.
I can think of nothing more delicious for a Sunday brunch. This recipe from B4BC is so easy that you can spend the brunch gabbing with your girlfriends instead of slaving over the stove.
Preheat an oven with a cast iron pan in it to 425.
Take half of an avocado and remove the pit. If the space it leaves is a bit small, hollow it out some more.
Crack an egg where the pit was, and top with herbs or cheese if desired. Bake until your egg is cooked to your liking.
Probably more of a breakfast option but I gave this a trial run last night for dins and it was DELICIOUS! The recipe is filled with fire roasted tomatos, juicy sausages and deliciously poached eggs.
- 1/2 cup extra virgin olive oil
- 1 large onion, cut into small dice
- 4 large garlic cloves, minced
- 1 pound merguez sausage, cut into 1/2-inch thick-slices
- 1 tablespoon ras el hanout
- 1 teaspoon sweet smoked paprika
- 1 teaspoon kosher salt
- Two 15-ounce cans fire-roasted diced tomatoes, preferably Muir Glen
- 8 extra-large eggs
- 1/2 cup roughly chopped cilantro, stems included
- 2 tablespoons harissa
- Warm crusty bread, for serving
Heat the olive oil in a large frying pan over medium heat. Add the onion and sauté until golden. Toss in the garlic and cook another 2 minutes. Add the merguez and sauté until almost cooked through, about 3 minutes.
Lower the heat to medium-low and add the ras el hanout, paprika, and salt. Stir to combine and cook for a minute to lightly toast the spices. Add the tomatoes. Turn up the heat to medium and cook until the mixture has thickened slightly, about 5 minutes.
Crack the eggs over the mixture, cover, and cook until the whites set but the yolks are still soft.
Spoon the ragout into 4 warm bowls and top each portion with 2 of the eggs, a sprinkling of cilantro, and a teaspoon of harissa.
Serve immediately with crusty bread.