Unbirthday Cake Cookies

Ingredients:

1/2 cup (1 stick) unsalted butter, at room temp

1/2 cup packed light brown sugar

2 tablespoons granulated sugar

1 large egg, at room temp

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup white chocolate chips

1/4 cup rainbow sprinkles

Directions:

1. Preheat the oven to 350 degrees and line baking sheets with parchment.

2. In a stand mixer fitted with the paddle attachment, combine the butter, brown sugar, and granulated sugar and beat on medium-high speed until light and fluffy, about 2 minutes.

3. Use a silicone spatula to scrape down the sides and bottom of the bowl, then add the egg, vanilla extract, and almond extract.  Beat on medium-high speed until the mixture is smooth and combined, scraping down the bowl as needed.

4. Add the flour, baking soda, and salt to the bowl and beat on low until just combines and no streaks of flour remain.  Remove the bowl from stand mixer and use a silicone spatula to fold in white chocolate chips and sprinkles, mixing until evenly incorporated.

5. Use a 1.5 ounce cookie scoop (about 3 tablespoons) to portion out equal amounts of dough.  Place about 2 inches apart on the prepared sheet pans.  (This size of cookie makes about 10.)

6. Bake until the cookies have puffed up and are sit and firm around the edges but still somewhat soft in the middle, 11-13 minutes.  (If you make the cookies smaller, check around 9-10 minutes.  Remove from oven and allow the cookies to rest on the sheet pans for 5 minutes, then use a metal spatula to transfer to a cooling rack to cool completely.

*www.bromabakery.com

Moroccan Chicken Skewers

Ingredients:

2 pounds boneless, skinless chicken breasts cut into 1.5 inch cubes

1/3 cup Greek yogurt

1 tablespoon olive oil

4-5 cloves frozen garlic cubes

1.5 tablespoons rice wine vinegar or lemon juice 

1.5 teaspoons ginger paste (or 1.5 frozen ginger cubes)

1/2 tablespoon paprika

2 (heaping) teaspoons cumin (roughly 2.25 teaspoons)

1 teaspoons salt

1/2 teaspoon pepper

Directions:

1. In a bowl, combine all ingredients (yogurt to pepper). Place cubes of chicken in Ziploc bag.

2. Once mixed, transfer marinade to Ziploc bag and toss to coat.  Refrigerate for 1-4 hours. 

3. If using, soak wooden skewers in water for thirty minutes to help avoid burning.  (I use metal, so no need to soak!). Thread your marinated chicken, making sure to leave some ends to grab! 

4. Spray the skewered chicken with a mist of cooking spray on each side, sprinkle with a fresh pinch of kosher salt, and grill on a preheated, oiled grill, or grill pan over medium-high heat for about 5 minutes per side. (I used my grill setting on my air fryer (500 degrees) for 4-5 minutes per side.)

5. I served with naan bread and tzatziki!

*www.lillieeatsandtells.com

Balsamic and Herb Pork Tenderloin

 

Ingredients:

2 pounds pork tenderloin

2 tablespoons balsamic vinegar (I used light balsamic, lemon-infused.)

2 tablespoons dijon mustard

1 tablespoon brown sugar

1 tablespoon olive oil

5-6 frozen garlic cubes

1/3 cup fresh basil, chopped

1/4 cup fresh Italian parsley, chopped

salt and pepper

Directions:

1.  Trim fat from tenderloins.  Rinse and pat dry, and place in a gallon Ziploc bag.

2.  In a bowl, mix all of the ingredients (balsamic vinegar to parsley); it will be a thick marinade.   Pour the marinade onto the tenderloins and refrigerate for a few hours or even overnight.  

3.  Preheat oven to 400 degrees; remove the pork from the refrigerator 15-30 minutes before cooking, as you want it to come to room temperature.  

4.  Sprinkle the tenderloins LIBERALLY with salt and some pinches/cracks of pepper.  

5.  Heat a skillet over medium high heat, and spray a skillet with avocado oil spray.  When meat is at room temp and skillet is nice and hot, sear on all 4 sides (about 2 minutes each side), then transfer to a foil-lined baking sheet.

6.  Bake pork for 10-12 minutes or until it reaches an internal temp of 140-145 degrees.  Remove from oven and allow to rest for 5-10 minutes (depending on your patience) before slicing.  (I like to tent mine with an additional piece of foil on top to lock in heat/juices.)

*www.lillieeatsandtells.com

Snickerdoodle Banana Bread

Ingredients:

• Butter, for coating loaf pan
• 1 1/4 cup granulated sugar
• 2 teaspoons cinnamon
• 3 extremely ripe (even brown) bananas, mashed
• 1/2 cup butter, melted and cooled slightly
• 2 eggs, room temperature
• 1/2 cup Greek yogurt (nonfat or full fat)
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Directions:

1. Preheat oven to 350ºF. Grease a loaf pan with butter. 
2. Combine ½ cup sugar with 2 teaspoons cinnamon. Sprinkle a few tablespoons of the cinnamon sugar mixture around the inside of the loaf pan, coating it as best as possible. Set aside.
3. In a large bowl, whisk together mashed bananas with melted butter, stirring to combine. Whisk in ¾ cup of sugar, eggs, greek yogurt, and vanilla.
4. In a separate bowl, combine the flour, baking soda, and salt. Fold the dry ingredients into the wet.
5. Pour half of the batter into the prepared loaf pan. Sprinkle half of the remaining cinnamon sugar mixture over the batter. Pour the rest of the batter on top and repeat with remaining cinnamon sugar. 
6. Bake for 60 minutes (I checked at 55), or until a knife inserted in the center comes out clean.  Allow to cool for 15 minutes before removing from loaf pan and serving!

*www.bromabakery.com

Sweet and Salty Puppy Chow

Ingredients:

• 1 cup semisweet chocolate chips
• 1/2 cup creamy peanut butter
• 1/4 cup salted butter
• 1 teaspoon vanilla extract
• 3 cups Rice Chex cereal
• 1.5 cups pretzel sticks
• 1.5 cups mini peanut butter sandwich crackers (365, Trader Joe's, or Ritz)
• 1/2 teaspoon flaky sea salt
• 2.5 cups powdered sugar

Directions:

Place the chocolate chips, peanut butter, and butter in a large microwave safe bowl.  Microwave on high for one minute.  Remove the bowl from the microwave and stir.  Put the bowl back into the microwave and heat for an additional 30 seconds or until mixture is smooth when stirred.  Add the vanilla extract and stir again.  

Add the cereal, pretzels, peanut butter crackers, and se salt to the melted chocolate peanut butter mixture. Gently stir until the mixture is evenly coated.

Pour the mixture into a large Ziploc bag. Add the powdered sugar. Seal the bag and shake until the puppy chow is well coated.

Spread on parchment paper or waxed paper. Let sit until cool and chocolate is set.

Additional Notes:

Store the puppy chow in an airtight container for up to 2 weeks. If it is warm in your kitchen, store the puppy chow in the refrigerator. You can also freeze the puppy chow for up to 3 months.
*www.twopeasandtheirpod

Hayley Hendel's Peanut Butter Banana Chocolate Chip Muffins

Ingredients:

2 large, ripe bananas (I used about 258ish grams.)

1/2 cup creamy peanut butter

2 tablespoons melted coconut oil

1/4 cup REAL maple syrup

2 eggs

1 tablespoon vanilla

1 cup cottage cheese

2 cups pancake mix of choice

1 cup semi-sweet chocolate chips

Directions:

1. Preheat oven to 350 degrees.  Line a 12-count muffin tin.

2. In a large bowl, mash bananas, then add peanut butter, coconut oil, maple syrup, egg, and vanilla.  Whisk until ingredients are well incorporated.  Then, mix in the cottage cheese. (If the thought of "bits of cottage cheese" in your muffins sounds unappetizing, you can blend the cottage cheese with a hand mixer prior to adding to the rest of the ingredients.)

3. Next, add in pancake mix and use a rubber spatula to fold until ingredients are just combined.  Fold in chocolate chips.

4. Add batter to muffin liners (to top) and bake for 20-22 minutes.

5. Let cool completely before removing them from the liners.  Enjoy warm! 

(I store mine in the fridge and then heat them for 30 seconds at half power.)

*Hayley Hendel Instagram

Hayley Hendel's Bacon Cheddar Sous Vide Egg Bites

This pan is a splurge purchase, but because of its absolutely no-stick capabilities, it is 100 percent worth it.

Cleaning a muffin pan is one of my least favorite kitchen items to tackle.

Ingredients:

6 slices cooked bacon, crumbled

1/2 cup shredded cheese of choice

8 eggs

1 cup cottage cheese

2 tablespoons cornstarch

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon pepper

Directions:

1. Preheat oven to 300 degrees.  Place a 9x13 baking dish on the bottom rack and fill 2/3 full with water and allow to warm while the oven preheats.

2. Cook bacon as desired.  (I use precooked, bake mine in an air fryer for 5 minutes, remove and set on paper towel, and allow to crisp.)

3. Omitting the shredded cheese, in a blender, combine remaining ingredients (eggs to pepper).

4. Using avocado oil spray, generously grease a muffin tin and divide blended mixture evenly into 12.  They fill about 3/4 full.  Top each with cooked, crumbled bacon and cheddar cheese.

5. Place muffin tin on middle rack and bake for 25 minutes.

6. Store in sealed container in refrigerator.  When ready to indulge, reheat and serve warm.

*Ingredients to switch up the flavor of egg bites can vary!  Instead of bacon, try diced ham + peppers, or even spinach, tomatoes, and feta for a Greek-inspired flavor combo!   

*Hayley Hendel Instagram