All My Recipes

Ingredients 5 lightly salted rice cakes 4 tbsp peanut butter 2 tbsp honey 1/2 cup Nestlé Toll House Dark Chocolate Morsels, melted Flaky sea salt (optional) Instructions Mix the Base: Break or crush the rice cakes into small, bite-sized pieces in a bowl. Add the peanut butter and honey, then mix until the rice cake pieces are fully coated and sticky. Press into Dish: Firmly press the mixture into a parchment-lined small dish or loaf pan, smoothing the top flat. Add

Ingredients: 1 large eggplant peeled and chopped 4 large tomatoes, peeled, seeded and chopped 3 garlic cloves, finely chopped ¼ cup chopped cilantro(optional) ¼ cup chopped parsley 1 tablespn paprika 1 tablespn cumin 1 ½ teaspn salt ¼ cup EVOO 1/3 cup water 1/8 tspn cayenne 1 lemon wedge Liquid smoke (optional) Instructions 1. Combine all ingredients (except lemon wedge and liquid smok

Ingredients 2 boneless, skinless chicken breasts 1 medium zucchini, sliced into half-moons 1 cup cherry tomatoes, left whole or halved 1/2 cup mozzarella cheese (shredded or fresh slices) 2 tbsp olive oil (divided) 3 tbsp balsamic vinegar Salt and black pepper (to taste) 1/2 tsp garlic powder or dried Italian seasoning (optional) Instructions 1. Season the Chicken: Pat the chicken breasts dry with paper towels. Season both sides gene

Ingredients 1 cup butter, softened 2 cups sugar 2 large eggs, room temperature 2 teaspoons grated lemon zest 3 tablespoons lemon juice 2-3/4 cups all-purpose flour 1 cup quick-cooking oats 2 teaspoons baking powder 1/4 teaspoon salt Additional sugar Instructions In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, lemon zest and lemon juice. In another bowl, whisk flour, oats, baking powder and salt; gradually beat into creamed mixture. R

Ingredients 12 tablespoons unsalted butter (6 ounces; 170 g) Cooking spray 2 1/4 cups all-purpose flour (10 1/8 ounces; 287 g) 3/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume 3/4 teaspoon baking soda 1/4 teaspoon baking powder 2 tablespoons neutral cooking oil, such as canola 1 1/2 cups packed dark brown sugar (11 1/4 ounces; 320 g) 1/2 cup granulated sugar (3 1/2 ounces; 99 g) 2 large eggs 2 teaspoons (10 ml) vanilla extract 3/4 cup butt

Ingredients 1/2 cup raw sliced almonds {See Notes} 1/2 cup raw pumpkin seeds (or sunflower seeds) 1/2 cup unsweetened coconut flakes {See Notes} 1/4 cup honey or maple syrup 1 large egg {See Notes} 1 teaspoon vanilla extract 1/4 teaspoon sea salt 150 grams (5 oz) dark chocolate (I used 70%) Instructions Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper. In a large mixing bowl, add the sliced almonds, pumpkin seeds, unsweetened coconut flakes, hone

Ingredients 1 ½ pounds skinless salmon fillets, cut into 1-inch pieces 1 ¼ teaspoons fine sea or table salt, divided, plus more to taste Freshly ground black pepper 3 teaspoons prepared horseradish, divided, plus more to taste 2 tablespoons unsalted butter 2 shallots, chopped 1 pound small Yukon Gold or red potatoes, cut into ½-inch cubes 1 quart vegetable broth 3 cups corn kernels (from 3 to 4 ears of corn, save the cobs), or use frozen corn 1 cup halved cherry tomatoes or

Ingredients 3/4 cup all-purpose flour 1 cup granulated sugar 1 teaspoon baking powder 1/2 teaspoon salt 1 cup chopped dates 3/4 chopped walnuts 2 eggs 1 cup powdered sugar, for rolling Instructions Preheat oven to 350 degrees and grease an 8x8-inch metal baking dish. In a large mixing bowl, sift together flour, granulated sugar, baking powder, and salt. Mix in dates and walnuts until evenly combined. Add eggs to mixture and stir until no dry spots remain. Transfer batter to t

Ingredients 200 g 1 ⅔ cup shelled, unroasted, unsalted pistachios, (shelled means no shells on the pistachios!) 175 g 1 ¾ cup almond flour 175 g 1 ¾ cup powdered sugar, plus extra for coating the outside of the cookies 2 eggs Zest of one lemon Extra powdered sugar, for coating Instructions Preheat the oven to 350 degrees Fahrenheit. Use a spice grinder or food processor to grind the pistachios into a fine flour. In a bowl, combine the pistachio flour with the

Ingredients Shortbread Dough 1 cup unsalted butter softened (226 g) ¾ cup granulated sugar 150 g 2 tbsp light brown sugar packed (25 g) 1 large egg yolk about 18 g 1 tsp vanilla extract 2¼ cups all-purpose flour 270 g ½ tsp fine sea salt 1 cup toffee bits plain or chocolate-coated (about 160 g) Chocolate Dip 4½ oz Lindt milk chocolate chopped (125 g) ½ tsp vegetable shortening about 2 g ½ cup chopped toffee bits about 80 g Instructions Make the Shortbread Dough Using a hand m

Ingredients 1 tablespoon black peppercorns 1 tablespoon olive oil 3 tablespoons unsalted butter, divided 2 pounds skinless, boneless chicken thighs, patted dry 1/2 teaspoon salt, or to ta2 tablespoons minced shallot 1 cup low-sodium chicken broth 1/2 cup heavy cream 3 fresh thyme sprigs, or to taste 1 tablespoon freshly squeezed lemon juice fresh parsley sprigs for garnish (optional) Instructions Crush peppercorns. Place fresh black peppercorns in a zip-top bag and, using the

Ingredients ½ cup unsalted butter 113g, room temperature (1 stick) 1 cup granulated sugar 200g ⅓ cup unsulphured molasses 113g 2 large eggs 100g, room temperature 1 tsp pure vanilla extract 4g 2½ cups all-purpose flour 300g 1 tsp baking powder 4g ½ tsp kosher salt ½ tsp ground cinnamon ¼ tsp ground nutmeg ⅛ tsp ground cloves 1 cup raisins 150g 1 cup powdered sugar for glaze Instructions Preheat oven to 350°F. Use a hand mixer to cream the butter, sugar, and molasses together.

Ingredients 16.5 oz. pre-made refrigerated sugar cookie dough 468g (1 package) 2 cups caramel bits 312g, wrapped caramels also work 1-2 tbsp water 14-28g 2 cups milk chocolate chips 340g sea salt optional, for topping Instructions Preheat oven to 350°F. Grease or spray a cupcake tin. Set aside. Slice about ½-inch rounds of cookie dough. Using your fingers, press each slice into the bottom and up the sides of each cupcake mold. You'll want to press firmly to make sure it's adh

Ingredients 1 1/2 cups all-purpose flour 1/3 cup plus 1/4 cup unsweetened Dutch-process cocoa powder 2 teaspoons instant espresso powder 1 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 6 ounces bittersweet chocolate, chopped 1 stick unsalted butter, cut into pieces 1 cup packed light brown sugar 3 large eggs, at room temperature 3 tablespoons Kahlúa 1 cup confectioners’ sugar 1 10.6-ounce bag Hershey’s Hugs Instructions Sift together the flour

Ingredients 1 cup butter, softened 1 cup plus 2 tablespoons sugar, divided 1 large egg, room temperature 1-1/2 teaspoons vanilla extract 1 teaspoon lemon extract 2-1/2 cups all-purpose flour 2 teaspoons ground cardamom, divided 1/4 teaspoon salt Instructions Preheat oven to 350°. Cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Beat in egg and extracts. In another bowl, whisk flour, 1/2 teaspoon cardamom and salt; gradually beat into creamed mixture. Using a

Ingredients ¾ cup unsalted butter room temperature (1½ sticks) ¾ cup brown sugar 160 grams 1 large egg 50 grams, room temperature 1 teaspoon pure vanilla extract 4 grams 1½ cups all-purpose flour 180 grams ½ teaspoon baking soda 3 grams ½ teaspoon kosher salt ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg 1½ cups rolled oats 150 grams 1 cup dried cranberries 114 grams ⅔ cup white chocolate chips 113 grams, optional (can sub semisweet chips) Instructions Prehe

Ingredients 4 sticks (1 pound) unsalted butter, softened, plus more for buttering the pan 3 cups plus 3 tablespoons all-purpose flour, divided 1 1/2 teaspoons baking soda 1/2 teaspoon kosher salt 3 cups quick-cooking rolled oats 2 1/4 cups light brown sugar 1 (16-ounce) jar dulce de leche (1 1/2 cups); see Note 1 1/2 cups semisweet chocolate chips 3/4 cup chopped pecans Instructions Preheat the oven to 350°F. Butter a 9- x 13-inch metal baking pan. In a large bowl, whisk 3 cu

Ingredients 1 pound dry, short pasta, such as cavatappi, gemelli, or fusilli 1/4 cup olive oil, plus more as needed 2 pounds zucchini or yellow squash (3 large or 4 medium) 2 1/2 teaspoons kosher salt, divided, plus more to taste 1/2 teaspoon freshly ground black pepper, plus more to taste 8 ounces whole-milk cottage cheese (I like Good Culture.) 1 cup loosely-packed fresh basil, plus more for serving 1 large lemon, zested and juiced Instructions Boil the pasta: Fill a large

Ingredients Dipping sauce 1 tablespoon Chinkiang vinegar 2 teaspoons reduced-sodium soy sauce 2 teaspoons water 1 teaspoon toasted sesame oil ¼ teaspoon granulated sugar Chili oil (optional) Zucchini Pancakes 1 large zucchini (12 ounces) ¾ teaspoon salt 2 large eggs, lightly beaten ½ cup all-purpose flour 1 medium scallion, chopped 1 teaspoon toasted sesame oil ½ teaspoon garlic powder ½ teaspoon onion powder Cooking spray 1½ teaspoons Italian-seasoned dry breadcrumbs, divide

Ingredients 1 cup coconut oil, melted 3 eggs 1¼ cups granulated white sugar 1 teaspoon vanilla extract 3 cups all-purpose flour 2 teaspoons cinnamon 1 teaspoon baking soda ½ teaspoon cream of tartar* 1 teaspoon salt 2 cups grated fresh zucchini, wet (do not dry it out first Topping 1/2 cup white sugar 1 teaspoon cinnamon 1/4 teaspoon cream of tartar Instructions Preheat the oven to 350°F. Grease two 4½” x 8½” loaf pans with cooking spray. In a large bowl, beat the coconut