We’ve shared this recipe before, but it’s SO worth a re-share, because we both make this - probably more than anything else in our weekly repertoire. Mostly as a wrap, but sometimes with quinoa, or rice, or noodles. Name your vessel! So good, so simple, so satisfying!
1 head butter lettuce or romaine OR napa cabbage
1 Tbsp sesame oil
2 medium carrots, small diced
1 small red bell pepper, small diced
1 lb ground chicken
1 Tbsp freshly grated ginger
2 large garlic cloves, minced
3 scallions, green and white parts
3 Tbsp hoisin sauce
2 Tbsp soy sauce
1 Tbsp honey
squeeze of fresh lime (about 1 Tbsp)
1 Tbsp sambal oelek, plus more for serving
1 avocado, sliced
1 Tbsp chopped cilantro
1/4 cup roasted cashews
In a large skillet heat sesame oil over medium heat, and add carrots and peppers. Cook for about 5 minutes or until vegetables begin to soften. Add ground chicken, breaking up with the back of a fork, and cook until no longer pink. Add garlic, ginger, and scallions; cook 2 minutes longer. Add soy sauce, hoisin, honey, and lime. Taste and adjust seasoning as needed. Add sambal oelek.
To serve, divide chicken into lettuce cups, top with avocado, cilantro, mint, cashews, and a fresh lime squeeze. Serve with rice or noodles, if desired.
If you're the kind of person who loves light and airy cakes, but still with all that deep richness, this is for you! Plus, its a ONE BOWL cake with no fuss, and comes together so quick. Hello, weeknight chocolate craving. We got chu.
2 cups all-purpose flour
2 cups white sugar
1 tsp baking soda
1 tsp espresso powder
1/4 tsp salt
1 cup water
1 cup (2 sticks) unsalted butter
1/2 cup cocoa powder
1 cup buttermilk
2 large eggs
1tsp pure vanilla extract
8 oz dark chocolate, chips or roughly chopped
1 cup (2 sticks) unsalted butter, softened
8 oz cream cheese, softened
3 Tbsp milk, plus more
2 tsp vanilla extract
¼ tsp salt
1 cup cocoa powder
3 cups powdered sugar
In large mixing bowl combine flour, sugars, baking soda, espresso powder, and salt. Set aside.
In a medium saucepan melt butter. Whisk in cocoa powder and water, and bring to a boil. Allow to boil for 1 minutes, then remove from heat.
Add cocoa mixture to dry ingredients along with buttermilk. Whisk in eggs, and vanilla, mixing well until combined.
Pour batter into a greased half sheet pan (17inx12in) and bake for 15-20 minutes, or until center is cooked and toothpick comes out clean. Allow cake to cool completely before frosting.
For the Frosting:
In a microwave- safe bowl, microwave chocolate in 30 second intervals, stirring after each,. Transfer to a large mixing bowl, and using a hand mixer, mix chocolate, cream cheese, and butter. Add milk, vanilla extract, and salt. Slowly add cocoa powder, mixing on low. Add powdered sugar in slow increments. Stir in a tsp of milk to thin, if needed. Continue to whisk frosting until a smooth, spreadable frosting is obtained.
Annie created this recipe after a long search for the perfect pumpkin muffin! The best part of all is it comes together in ONE BOWL (Nat's favorite two words)!! Less clean-up, and super easy to whip up.
Oh, and P.S. Nat took this photo. Check out our Trading Places video on Youtube!
Makes 1 dozen
4 Tbsp butter, melted
1/2 cup granulated sugar
1/4 cup packed brown sugar
2 large eggs
1 (14oz) can pure pumpkin
1/2 cup unsweetened applesauce
1 tsp pure vanilla extract
1 2/3 cup all purpose flour
1/2 cup oats
1/4 tsp baking powder
1 tsp baking soda
1 tsp pumpkin pie spice
pinch of salt
3/4 cup milk or dark chocolate chips
3 Tbsp brown sugar
1 tsp cinnamon
Preheat oven to 350 degrees.
In a large bowl combine butter, brown sugar, white sugar, eggs, pumpkin, applesauce, and vanilla. Mix well until fully incorporated. In the same bowl add flour, oats, baking powder, baking soda, pumpkin pie spice, and pinch of salt. Mix just until flour is completely combined. Fold in chocolate chips.
In a small bowl combine remaining brown sugar and cinnamon. Divide muffin batter into greased muffin tin. Top each muffin with sugar and cinnamon mixture.
Bake 25-30 minutes. Allow muffins to cool 5 minutes before removing. Enjoy!
'Tis the season for soft, buttery, cake-like cookies! We love these little puffs of deliciousness. Especially with a tangy frosting made with butter AND cream cheese. For such a little cookie, they have so much flavor! We know you'll love them too!
1 cup (2 sticks) salted butter, softened
¾ cup white sugar
1 large egg
1 tsp vanilla bean paste (or extract)
1 tsp almond extract
2 ½ cups all-purpose flour
½ tsp kosher salt
1 tsp baking powder
1 Tbsp heavy cream
Sprinkles of choice
4 oz cream cheese, softened
¼ cup butter, softened
2 cups powdered sugar, plus more if needed
1 tsp vanilla
¼ tsp kosher salt
Preheat oven to 375 degrees.
In the bowl of an electric mixer, cream together butter and sugar until smooth.
Add egg, vanilla bean paste (or extract), and almond extract mixing on medium speed until incorporated, and scraping sides as needed. Slowly add flour, salt, and baking powder, and mix on low just until combined. Stir in heavy cream.
Using a small cookie scoop or 1 Tbsp roll dough into balls. Using two fingers, gently press down on the rounded part on the top of the cookie to slightly flatten. You don't want to flatten the whole cookie, just the top so you have a flat surface to frost once they are done.
Place on baking tray and bake 8-10 minutes on upper rack in oven, or until just cooked through.
For the frosting cream together cream cheese and butter. Slowly add powdered sugar ½ cup at a time until all incorporated. Mix in salt and vanilla until combined. Check consistency of buttercream, and add additional powdered sugar if needed.
Spread on cookies and top with sprinkles of choice. Enjoy!
There are a few things that make this recipe exceptional, and first are the spiced pecans. We eat these sweet, crunchy, spicy pecans by the handful and love sprinkling them over salads and sides, especially during the holiday! Next is that sweet, sticky honey-baked acorn. The sweetness of the acorn is so spot on with the ricotta and nuts its perfection in every bite. Because the rest of the ingredients are simple it's important to use good quality ingredients. Enjoy!
1 large acorn squash
3 Tbsp good quality olive oil, divided
2 Tbsp honey, divided
3/4 cup fresh ricotta
4-6 mint leaves, roughly chopped
Flaky sea salt
½ cup Spiced Pecans, see recipe below
Crusty bread for serving
Preheat oven to 400 degrees. Cut the squash in half and scrape out the seeds with a spoon. Carefully slice the squash into half-moons and place in a large bowl, leaving the skin on. Toss the squash with 1 Tbsp olive oil and 1 Tbsp honey. Season with salt and pepper.
Lay the squash pieces on a foil-lined baking sheet. Bake for approximately 20 minutes or until the squash is golden and tender.
Meanwhile on a serving platter, spread ricotta evenly across. Drizzle with 1-2 Tbsp olive oil, 2 Tbsp honey, and spiced pecans. Season well with salt.
When squash are finished arrange on top of the ricotta and garnish with mint leaves. Serve with crusty bread and additional honey if desired.
1 Tbsp water
1 egg white
3 cups pecan halves
1/2 cup white sugar
1 tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cardamom
¼ tsp cloves
1/2 tsp kosher salt
pinch of cayenne
Preheat oven to 350 degrees.
Whisk together water and egg whites in large bowl. Add pecans and toss to moisten.
In a separate bowl combine sugar with the rest of the ingredients. Pour sugar-spice mixture over the nuts and toss to coat completely.
Line baking tray with silicone baking mats (or foil if you do not have silicone mats). Spread nuts across tray in a single layer.
Bake 15 minutes, flip nuts halfway through, and bake another 10-15 (be careful not to burn!).
Super buttery, super creamy, and loaded with flavor! These are our FAVORITE mashed potatoes, loved by all. The added Boursin cheese gives the potatoes the perfect amount of punch without overpowering. So divine!
2 pounds potatoes (half yukon gold/half russet potatoes)
6 Tbsp unsalted butter, divided 4Tbsp + 2Tbsp
1/4 cup whole milk
1/3 cup heavy cream
1 5.2 oz package Boursin cheese
fresh cracked pepper
fresh chives for garnish
Peel potatoes, and cut them into evenly-sized, 1-inch chunks. Transfer to a large pot with cold water. Be sure there is enough water to cover the potatoes completely by inch of water.
Place pot over high heat and bring to a boil. Reduce heat to medium and cook for about 15 minutes, or until a knife inserted in the middle goes in easily with no resistance.
While the potatoes are cooking, melt 4 Tbsp butter, milk, and cream together over the stove or in the microwave (this seems like a fussy step, but it really helps the potatoes absorb the fat for a perfectly creamy texture).
Drain potatoes well and immediately return the potatoes to the hot pot. Using a potato masher, mash the potatoes to desired consistency. Pour hot butter/milk mixture over and add Boursin cheese. Season well with salt (I prefer using kosher salt for mashed potatoes) and cracked pepper, and using a wooden spoon mix in the butter mixture. Be careful not to overbeat as they may become gluey.
Taste the potatoes to see if they need more salt, season as desired. Top with chives and 2 Tbsp butter, and serve warm or store in fridge until ready to reheat!
Chimichurri, just as fun to eat as it is to say! There are very few condiments as deliciously versatile as chimichurri. It adds such a freshness to your plate, and goes well with just about every type of protein (hello juicy ribeye!). We also love adding it to our grain salads and roasted vegetables. Have some fun it! We know you're going to love it as much as we do!
1 cup fresh flat-leaf parsley leaves, packed
1 cup fresh cilantro leaves, packed
2 Tbsp fresh oregano leaves or 1 tsp dried
1 small shallot roughly chopped, (about 1 Tbsp)
3 large garlic cloves
3 Tbsp red wine vinegar
2 Tbsp lemon or lime juice
1/4 tsp cumin seed
pinch red pepper flakes
1/2 cup olive oil, or more as needed
salt and pepper
Combine parsley, cilantro, oregano, shallot, garlic, vinegar, lemon or lime juice, cumin seed, red pepper flakes, and 1/2 cup olive oil in a food processor or blender. Season with a generous pinch of salt and fresh cracked pepper. Pulse 2 to 3 times, scrapping down the sides as needed. Repeat pulsing until a thick sauce forms. Be careful not to puree the sauce as you want to leave a slight texture to the herbs. Add extra oil 1 Tbsp at a time, if needed. Taste, and adjust seasoning as desired.
Serve over steak, poultry, seafood, grains, tacos, or roasted vegetables!
We are both so obsessed with this recipe! Some of our favorite things in one big bowl - perfectly sweet roasted carrots, hearty lentils, creamy goat cheese, and the orange vinaigrette just puts it over the top. Always a hit on the table and in the stomach!
2 Lbs carrots, trimmed and cut into 2-inch pieces
2 tsp honey
1 Tbsp olive oil
Salt and pepper
1 (14oz) can lentils
¼ cup Pecans, roughly chopped
2 Tbsp dried Cranberries
1 Tbsp chopped fresh Parsley
2 oz crumbled Goat cheese
1 Tbsp minced shallot
1 clove garlic, minced
Zest of 1 orange
2 Tbsp orange juice
1 Tbsp Sherry vinegar
1 tsp honey
1 tsp Dijon mustard
2 Tbsp olive oil
salt and pepper
Preheat oven to 400 degrees. Mix honey and olive oil in a medium bowl. Add carrots and toss well to coat completely. Set bowl aside to use again. Season carrots well with salt and pepper and transfer to a foil-lined baking tray. Spread carrots out evenly on tray and roast in oven for 15-20 minutes (or until tender and golden), stirring occasionally to ensure even cooking on all sides.
Meanwhile prepare the vinaigrette. In the same medium bowl add shallot, garlic, zest of orange, orange juice, sherry vinegar, honey, and Dijon. Whisk together then slowing add oil to incorporate. Season with salt and pepper.
Add drained lentils, pecans, cranberries, and parsley to the vinaigrette, and toss well to combine.
Once carrots are finished cooking allow to cool slightly then add to the lentils. Finish with crumbled goat cheese, and additional salt and pepper, if needed.
Not your mama's frittata! Loaded with flavor and packed with feel-good vegetables - we LOVE this sweet potato version of a simple classic. The curry compliments the sweet potato and kale so well, and it couldn't be any easier to throw together. We could eat this everyday for breakfast (or lunch, or dinner!).
1 medium sweet potato
2 Tbsp olive oil
Salt and pepper
½ cup diced onion
½ cup diced red pepper
1 cup chopped kale
2 garlic cloves
1 tsp grated ginger, or 2 tsp pre-grated from tube
¼ tsp cumin seed
1 tsp curry powder
6 Large eggs
¼ cup half and half
2 tsp cilantro
¼ cup crumbled feta cheese
Preheat oven to 400 degrees. Peel and slice sweet potato into ½ inch cubes. Spread out on a lined baking tray and drizzle with 1 Tbsp olive oil. Season with salt and pepper and toss gently with the spoon. Roast in oven for 15 minutes or until sweet potato is golden brown and tender.
While the sweet potato is cooking heat 1 Tbsp olive oil in a 9-inch cast iron or oven-proof skillet over medium. Add onions and red peppers. Cook for 3-4 minutes or until onions become translucent. Add chopped kale and cook an additional 2 minutes to wilt. Add garlic, ginger, cumin seeds, and curry. Cook 1 minute longer or until garlic becomes fragrant.
Meanwhile, in a large bowl whisk together eggs and half and half. Season with salt and pepper. Gently pour egg mixture into the skillet over the cooked onion mixture, and do not disturb or stir. Top with roasted sweet potato, cilantro, and feta cheese.
Place in oven and cook for 15-20 minutes, or until eggs are just set in the center. Carefully remove skillet from the oven (it will be hot!), and allow to cool a few minutes before slicing.
This is the cheesecakes of all cheesecake - Pumpkin!! Not only is this our favorite cheesecake recipe ever, but it's complete with the most flavorful, perfectly spiced crust and dollop of cinnamon whipped cream. We wait all year to make this, and then make it for three months straight (insert naughty face emoji). Hello fall/holiday/everything pumpkin season!
8 oz gingersnap cookies
1/4 cup roughly chopped pecans
3 Tbsp butter, melted
1 Tbsp granulated sugar
Pinch of salt
3 (8oz) packages of cream cheese, softened
1 (15oz) can pumpkin puree, about (1 ½ cups)
¼ cup heavy cream
3 large eggs
1 ¼ cup granulated sugar
1 tsp vanilla bean paste (or vanilla extract)
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground ginger
Cinnamon Whipped Cream
1 cup heavy cream
¼ cup granulated sugar
1 tsp vanilla extract
¼ tsp cinnamon
For the crust: In a food processor, pulse together the cookies and pecans until ground fine. Add butter, sugar and salt, and mix until combined. Transfer into a 9-inch spring form pan pressing down firmly. Chill crust for 30 minutes, and begin to prepare the filling.
For the filling: Preheat oven to 350 degrees. Place one rack in the middle of the oven, and one rack on the bottom. Fill a 13x9 metal roasting pan with water going 1 1/2 inch up the side. Place the pan on the bottom rack to create steam while baking.
Beat cream cheese for 1-2 minutes or until soft. Add pumpkin puree and heavy cream; mix well until combined. Add eggs one at a time, stopping to scrape the sides of the bowl as needed. Reduce speed to low and add in sugar, vanilla, cinnamon, nutmeg, cloves, and ginger. Mix well until smooth and all ingredients are incorporated.
Pour filling into the pan over the prepared crust. Place cheesecake in the middle rack of oven and bake for approximately 60 minutes - 70 minutes, or until the cheesecake is set, but still a slight jiggle in the center. Be careful not to over-bake! The center should spring back to the touch but will still be jello-jiggly. Turn the oven off, open the door very slightly, and let the cheesecake sit for 15 minutes. Remove from oven and allow to cool before refrigerating. Chill for at least 3-4 hours.
For the whipped cream: Place heavy cream, sugar, vanilla, and cinnamon in the bowl. Using an electric mixer, whisk until stiff peaks form. Store in refrigerator until ready to use.