abbi jacobson

[abbijacobson]

Indulge in the very best of Christmas with these soft-baked chocolate cookies infused with delightful Andes mint baking chips. These cookies are a perfect blend of rich cocoa and refreshing mint, making them a festive treat for the holiday season.

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 cup unsweetened cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 package Andes mint baking chips. 1/2 cup semi-sweet chocolate chips.

Instructions: Preheat the oven to 350F 175C. Line baking sheets with parchment paper. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until well combined and creamy. Beat in the eggs, one at a time, and then add the vanilla extract. Mix until smooth. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a thick dough forms. Stir in the Andes mint baking chips and semi-sweet chocolate chips. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the cookies are set around the edges but still slightly soft in the center. Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Once the cookies are completely cooled, enjoy the soft-baked chocolatey goodness with a hint of mint flavor!

Prep Time: 20 minutes

Cook Time: 10-12

Bree Bites

[abbijacobson]

These Pink Pitaya Coconut Macaroons are a delightful vegan treat, bursting with tropical flavors and a beautiful pink hue from the pitaya. They're easy to make and perfect for satisfying your sweet cravings.

Ingredients: 2 cups shredded coconut. 1/2 cup pink pitaya puree. 1/4 cup maple syrup. 1/4 cup coconut flour. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Preheat the oven to 325F 160C. In a mixing bowl, combine shredded coconut, pink pitaya puree, maple syrup, coconut flour, melted coconut oil, vanilla extract, and a pinch of salt. Mix well until a sticky dough forms. Using a spoon or cookie scoop, form small balls of dough and place them on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-18 minutes, or until the edges are golden brown. Remove from the oven and let cool completely before serving. Store leftovers in an airtight container at room temperature for up to 5 days.

Clare B

[abbijacobson]

A creamy and comforting soup with the sweetness of sweet potatoes and the freshness of celery, made in a slow cooker for ease and convenience. The addition of coconut milk adds richness while keeping it keto-friendly.

Ingredients: 2 medium-sized sweet potatoes, peeled and diced. 4 celery stalks, chopped. 1/2 cup barley optional, omit for strict keto. 4 cups vegetable broth. 1 cup coconut milk. 2 cloves garlic, minced. 1 teaspoon ground ginger. 1/2 teaspoon paprika. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Put barley if you're using it, vegetable broth, coconut milk, garlic, ginger, paprika, salt, and pepper in a slow cooker. Add the sweet potatoes and celery. Pour the olive oil over the top and mix it in gently. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the barley is done and the sweet potatoes are soft. Use an immersion blender to make the soup smooth after it's done cooking. Check the seasoning and make changes if needed. If you want, you can drizzle some coconut milk or chopped celery leaves on top of the hot dish.

Monty

[abbijacobson]

This is a filling and substantial breakfast casserole that is Paleo and full of healthy ingredients. It's a tasty and healthful way to start the day, full of protein from the eggs and bacon and a rainbow of vibrant veggies.

Ingredients: 8 large eggs. 1 pound nitrate-free bacon, cooked and chopped. 2 cups diced sweet potatoes. 1 cup diced bell peppers. 1 cup diced onions. 2 cloves garlic, minced. 1 cup baby spinach. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 tablespoon olive oil.

Instructions: Preheat the oven to 375F 190C. In a large skillet, heat olive oil over medium heat. Add sweet potatoes, bell peppers, onions, and garlic. Saut until vegetables are tender, about 8-10 minutes. In a greased 9x13-inch baking dish, spread the cooked vegetable mixture evenly. Layer chopped bacon and baby spinach on top of the vegetables. In a bowl, whisk together eggs, salt, and pepper. Pour the egg mixture evenly over the casserole. Bake in the preheated oven for 25-30 minutes, or until the eggs are set and the top is golden brown. Allow the casserole to cool slightly before serving. Slice and serve warm. Enjoy!

Andrew Lace

[abbijacobson]

This spooky and delicious hot chocolate recipe is perfect for Halloween or any other fun occasion. The red velvet hot chocolate is creamy and indulgent, while the marshmallow bones add a playful and eerie touch to your drink. Top it off with whipped cream and red gel food coloring for an extra creepy presentation!

Ingredients: 1 cup whole milk. 1/2 cup heavy cream. 1/2 cup white chocolate chips. 1 1/2 tablespoons red velvet cake mix. Red food coloring optional, for extra redness. Marshmallow bones store-bought or homemade. Whipped cream for garnish. Red gel food coloring for garnish, optional.

Instructions: Heat the heavy cream and whole milk in a saucepan over medium heat. Don't let it boil; just heat it until it starts to steam. Once smooth and completely melted, stir in the white chocolate chips. Incorporate the red velvet cake mix by whisking it thoroughly. Add a few drops of red food coloring and stir thoroughly to achieve a deeper shade of red. Stirring constantly, continue heating the mixture until it is heated but not boiling. Transfer the hot chocolate into mugs for serving. Place a large dollop of whipped cream on top of each mug. If you'd like, use red gel food coloring to draw spooky lines or designs on the whipped cream. To make the marshmallow bones look like skeletons or tombstones, place them on top of the whipped cream. Enjoy your Bloody Red Velvet Hot Chocolate with Marshmallow Bones immediately after serving!

Eli Graham

[abbijacobson]

A classic Margherita pizza with a simple but flavorful combination of tomato sauce, fresh mozzarella, basil, and a drizzle of olive oil. Perfect for pizza lovers!

Ingredients: 1 pizza dough. 1/2 cup tomato sauce. 1 1/2 cups mozzarella cheese, shredded. 8-10 fresh basil leaves. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Set your oven to 475F 245C before you start cooking. On a floured surface, roll out the pizza dough to the thickness you want. Spread the dough out on a baking sheet or pizza stone. Place the tomato sauce on top of the dough, making sure to leave a border for the crust. Add the shreds of mozzarella cheese on top of the sauce. Tear up the fresh basil leaves and put them on top of the cheese. Put olive oil on the pizza and salt and pepper it to taste. It should be baked in a hot oven for 10 to 12 minutes, or until the crust is golden brown and the cheese is bubbly and a little browned. Once you take the pizza out of the oven, let it cool for a minute. Then cut it up and serve. Have fun with your tasty Margherita pizza!

Angelina C

[abbijacobson]

Quinoa and black bean balls are tasty and healthy without any meat. It's great for a vegetarian meal or as a tasty starter.

Ingredients: 1 cup quinoa, cooked and cooled. 1 can 15 oz black beans, drained and rinsed. 1/2 cup breadcrumbs. 1/4 cup finely chopped onion. 2 cloves garlic, minced. 1 teaspoon cumin. 1 teaspoon paprika. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: In a food processor, combine black beans, breadcrumbs, onion, garlic, cumin, paprika, salt, and pepper. Pulse until well combined. Transfer the mixture to a bowl, add cooked quinoa, and mix thoroughly. Form the mixture into small balls, about 1 inch in diameter. In a large skillet, heat olive oil over medium heat. Add the quinoa balls to the skillet and cook until golden brown on all sides, about 5-7 minutes. Serve the quinoa meatless balls with your favorite dipping sauce or on a bed of greens.

Sidney

[abbijacobson]

The pumpkin, warm spices, and crunchy walnuts in these Walnut Streusel Pumpkin Muffins make them a great fall treat. The streusel topping makes the dish taste and feel even better.

Ingredients: 1 1/2 cups all-purpose flour. 1 tsp baking soda. 1/2 tsp baking powder. 1/2 tsp salt. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/4 tsp ground cloves. 1/4 tsp ground ginger. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 cup canned pumpkin puree. 1/4 cup milk. 1 tsp vanilla extract. 1/2 cup chopped walnuts.

Instructions: Preheat your oven to 350F 175C. Line a muffin tin with paper liners. In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside. In a separate large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the pumpkin puree, milk, and vanilla extract. Gradually mix the dry ingredients into the wet mixture until just combined. Be careful not to overmix. Fold in the chopped walnuts. Scoop the muffin batter into the prepared muffin tin, filling each cup about 2/3 full. For the streusel topping, mix together 1/4 cup chopped walnuts, 2 tablespoons of flour, 2 tablespoons of granulated sugar, and 1/2 teaspoon of ground cinnamon. Sprinkle this mixture evenly over the muffin batter in each cup. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Walnut Streusel Pumpkin Muffins!

Arnold Gregs