Frosted Sugar Cookie Bars

Ingredients:

For the cookie bars:

• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 1 large egg, room temperature
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon almond extract
• 1/2 teaspoon salt
• 1 2/3 cup all-purpose flour
• 1 tablespoon milk

For the cream cheese filling:

• 2 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon milk

Directions:

1. Preheat the oven to 350°F and line a 8 x 8 baking pan with parchment paper and set aside. (In my opinion, it's helpful to lightly spritz the 8 x 8 pan before laying the parchment paper on top, simply to keep it in place for spreading the batter later.)
2. Using a stand mixer fixed with the paddle attachment, beat the butter and sugar together until just combined. Add in the egg, milk, vanilla, and almond extract and beat well.
3. Scrape down the sides of the bowl and add the salt and flour, beating for about 1 minute.
4. Transfer the cookie dough to your prepared pan, spreading all the way to the edges and smoothing out the top. Don’t worry too much about it being perfectly smooth, because it will soon be covered in frosting!
5. Bake the bars for 20 to 30 minutes.  (I checked at 20, but needed all 30.) You’ll want to take them out when the edges are golden brown, but the center of the bar is still gooey.

Frosting directions:

1. Place the room temperature butter and cream cheese in a stand mixer (or hand mixer is fine!) and beat well. Add the powdered sugar, milk, vanilla extract, and salt and beat until light and fluffy, about 3 minutes. 
2. Once the cookie bars are cooled, spread the frosting in an even layer over the cooled cookie bars. Sprinkle with your favorite sprinkles, cut into 16 squares, and enjoy!

*www.bromabakery.com

BBQ Soy Ginger Chicken Thighs

 

Ingredients:

• 6 boneless, skinless, chicken thighs
• 2 tablespoons soy sauce
• 2 tablespoons BBQ sauce
• 2 tablespoons rice vinegar
• 4 frozen garlic cubes, or minced cloves
• 4 frozen ginger cubes, or 4 tsp. minced ginger
• 1/2 tablespoon brown sugar
• 1 tablespoon Sriracha
• 1/2 cup chives, finely chopped
• Kosher salt and pepper (just before cooking)

Spicy Peanut Ginger Vinaigrette (optional, but highly encouraged)

• ¼ cup rice vinegar
• ¼ cup nonfat Greek yogurt (I used 1/2ish cup, or one 5.3 oz yogurt container.)
• 2 tablespoons natural peanut butter
• 4 frozen ginger cubes, or 4 tsp minced ginger 
• 2 frozen garlic cubes, or minced cloves
• 2 tablespoons sriracha 
• 1 tablespoon pure maple syrup or honey
• Squeeze of lime

Directions:

• Trim your chicken thighs of any extra fat, pound the chicken for even thickness, then set aside in a bowl or large resealable bag.
• Whisk all the marinade ingredients together well and pour over chicken.  Marinate for at least 30 minutes and as long as overnight.  Before grilling, allow the chicken to sit on the counter for at least 30 minutes.
• Remove chicken from the marinade and sprinkle each side with a generous pinch of kosher salt and a little pepper.  Cook on a preheated grill, indoor grill pan, or skillet over medium/high heat for about 5-7 minutes per side, or until internal temp reaches 165°.  (You can also air fry at 400° for about 15-18 minutes, flipping half-way through.)
• Let rest for a few minutes, sprinkle with extra chopped chives, and pair with your favorite Asian-inspired sides!  If desired, drizzle with spicy peanut ginger vinaigrette.
  *www.lillieeatsandtells.com

Easy Pumpkin Muffins

 

Ingredients:

• 1 and 3/4 cups (219g) all-purpose flour (spooned and leveled)
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons ground cinnamon
• 1 and 1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 cup (120ml) vegetable or melted coconut oil (I used coconut.)
• 1/2 cup (100g) granulated sugar
• 1/3 cup (67g) packed light or dark brown sugar
• 1 and 1/2 cups (340g) canned pumpkin puree (not pumpkin pie filling)
• 2 large eggs
• 1/4 cup (60ml) milk
• 1 cup chocolate chips (Chopped pecans, walnuts, or dried cranberries can be subbed.)

Directions:

1. Preheat oven to 425°F (218°C). Spray a 12-count muffin tin with nonstick spray or line with cupcake liners.
2. In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together until combined. Set aside.
3. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until combined. Pour the wet ingredients into the dry ingredients, and then gently stir everything together until combined and no flour pockets remain.
4. Fold 1 cup (about 180g) of chocolate chips in the batter right before spooning into your muffin pan. If you don't like chocolate in your muffins, try 1 cup (about 130g) of chopped pecans or walnuts, or 3/4 cup (about 105g) of dried cranberries.
5. Spoon the batter into liners, filling them all the way to the top. (Use a #12 cup scoop for ease.  I also sprinkled the tops with a little bit of turbinado sugar before baking.)
6. Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–17 minutes (check at 16) or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21–22 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan before enjoying. 
7. Cover tightly and store at room temperature for up to 1 week.

*www.sallysbakingaddiction.com

Chocolate +PB Stuffed Dates (aka Snickers hoax)

 

I love dates, but an added perk to their taste is the health benefits of them.  These taste exactly like a Snickers bar, and they're the perfect snack to grab to satisfy your sweet tooth.

Ingredients:

Pitted dates (I like Joolies brand.)

Natural peanut (smooth or chunky) or nut butter of choice (I like Kirkland's Organic PB.)

Chopped chocolate of choice (I used a variety of Hu chocolate bars.)

Chocolate chips of choice (I used dark) with a little drizzle of coconut oil to thin the consistency

Toppings: pistachios, hemp hearts, flakey sea salt (optional)

Directions:

1. Slice pitted dates down the middle and open (like a baked potato). 
   
   
   
    
2. Fill them with chopped chocolate and little dollop of peanut/nut butter.
3. Freeze on parchment-lined baking sheet for about an hour.
4. Melt chocolate chips + coconut oil (30 second/half power increments) and dip date into chocolate to cover entirely.  Shake off excess and transfer back to parchment-lined baking sheet.
5. Before it fully hardens, sprinkle tops with some favorite toppings: flakey sea salt, crushed pistachios, hemp seeds...
6. They'll last in your freezer for about two weeks!  Enjoy!

*www.rachaelsgoodeats.com

Lemon Kale Caesar Salad

 

Hands down one of the best salads I've had..and no anchovies in this caesar dressing!  It's perfect as is, but you can add any additional salad ingredients you'd care to elevate it even more.  Some suggested dried cranberries, carrots, quinoa, and/or a favorite protein!  The more ingredients you add, the more dressing you'll want/need, so I'd suggest doubling the dressing if you go that route.   

Ingredients:

SALAD INGREDIENTS

• 2 large slices sourdough bread (I used 4 medium slices.)
• 1 tablespoon olive oil
• 1 bunch curly kale (about 8 ounces)
• 2 tablespoons lemon zest (I zested about one tablespoon and it was totally fine!)
• 1/2 cup freshly grated parmesan cheese

LEMON CAESAR DRESSING INGREDIENTS

• 2 tablespoons mayonnaise (My favorite is the Chosen Foods brand.)
• 1/4 cup lemon juice
• 1/4 cup freshly grated parmesan cheese
• 1 garlic clove – grated or minced (I used one frozen Dorot cube.)
• 1 teaspoon dijon mustard
• 1/2 teaspoon black pepper
• 1/3 cup olive oil (I use Extra Light Tasting Olive Oil.)

Directions:

1. Cut sourdough bread into a small cubes and toss in olive oil. Season with a pinch of salt. Heat a frying pan over medium-low heat. Toast cubed bread until golden brown.
2. Remove the croutons from the pan and allow to cool. Use a sharp knife to chop into even smaller pieces.  (I really chopped them to almost a roughly-chopped breadcrumb consistency.  It added a nice crunch to the salad.)
3. Chop kale pieces until finely shredded. (Don't skip this step!!!)  Place kale in a large mixing bowl.
4. In a separate bowl, prepare lemon caesar dressing. Whisk together mayonnaise, lemon juice, parmesan cheese, garlic, dijon, and pepper until fully combined. While moving the whisk briskly, pour the olive oil into the bowl in a steady stream. 
5. When ready to eat, pour a small amount of dressing over the kale and use your hands to really massage the dressing into the kale. Following, toss the croutons, lemon zest, (any additional salad ingredients, if any), and fresh parmesan cheese into the salad and serve.  (I added an additional pinch of pepper.)

*www.madaboutfood.co

Honey Mustard Cobb Chicken Salad

Ingredients:

For the honey mustard marinade:

(If you're serving to others and are allowing people to dress their own salads, I would highly encourage doubling the marinade recipe.  This way, you avoid the worry of not having enough salad dressing!)

• ¼ cup olive oil (*For best results, use Extra Light Tasting Olive Oil.)
• ¼ cup honey
• ¼ cup dijon mustard (preferred 3 Tbsp. smooth dijon mustard + 1 Tbsp. whole grain mustard)
• 2 Tbsp. apple cider vinegar
• ⅛ tsp. salt
• cracked black pepper, to taste

For the Cobb salad:

• 1 lb. chicken tenders (remove tendons) (I have also substituted with 2 breasts.)
• 6-8 cups romaine or green leaf lettuce, chopped (I used 6.)
• 6-8 slices of bacon, cooked & chopped or crumbled (I used 8.)
• 4 hard boiled eggs, peeled & sliced
• ¾ cup cherry tomatoes, halved 
• 1-2 avocados, diced
• ¼-½ cup feta cheese, crumbled (Buy a block and crumble yourself!)

Directions:

To make the dressing/marinade:

• Whisk your olive oil, honey, dijon mustard, apple cider vinegar, and salt together until smooth. Then add your cracked black pepper to taste, cover, and set it aside.
  

To make the salad:

• Marinate your chicken. Marinate the tenders in ¼ cup of the honey mustard marinade. Then let your chicken marinate for 30 minutes - 2 hours. 
• Bake. When your chicken is done marinating, preheat your oven to 400 degrees and spray a baking dish with cooking spray. (I preheated my air fryer on the grill setting at 500 degrees.)

  Season chicken tenders with salt, black pepper, and paprika (if desired). Bake for 15-20 minutes (or until your chicken reaches an internal temperature of 165 degrees). (I grilled mine for 10 minutes in the air fryer at 500 degrees.)

  Let them cool completely before cutting them into bite sized pieces.
• Assemble your salad. Add your lettuce, diced chicken, hard boiled eggs, tomatoes, avocado, and bacon to a large bowl and toss in your desired amount of dressing.
• Serve! Sprinkle your feta cheese over the top and serve immediately.

*www.kaleforniakravings.com

Cottage Cheese Salad

Ingredients:

• ¾ cup cucumber, diced or sliced in rounds (pictured above) (Use minis if slicing in rounds.)
• ¾ cup cherry tomatoes, halved
• 2 Tablespoons red onion, finely diced
• 1 cup full fat cottage cheese (IMO, Good Culture brand is by far the best!)
• ½ - 1 Tablespoon white wine vinegar
• Drizzle of extra virgin olive oil (I love the Graza "drizzle" EVOO.)
• Fresh herbs (dill or parsley are best) (I used a couple pinches of dried dill and it was great!)
• Cracked pepper and flakey sea salt

Directions:

• Combine tomatoes, cucumbers, and onion in a medium bowl. Sprinkle with a little salt and a crack of pepper and toss to combine.
• Add cottage cheese + vinegar to a shallow bowl and stir to combine. Scoop veggies on top with a slotted spoon to drain excess liquid from the veggies.
• If desired, toss to combine.  Top with herbs, a drizzle of olive oil, cracked pepper, and flaky sea salt. Enjoy on its own or served with pita chips or bread. (Siete Dip Chips are a fave at our house!)

*www.eatingbirdfood.com