SMOOTHIE BOWLS

INGREDIENTS

1/2 cup coconut milk
1 cup spinach
1 cup frozen mixed berries
1 frozen banana
Toppings: Fresh berries, banana slices, toasted coconut, almonds, chia seeds,

INSTRUCTIONS

1. Add the almond milk, spinach, berries, and banana to the blender. Blend until smooth.
2. Pour into a bowl and top with desired toppings. I like to use fresh berries, banana slices, toasted coconut, almonds, chia seeds, and granola. Eat with a spoon and enjoy!

Note-you can customize your bowl and add your favorite toppings!

Breakfast Avocado Toast

Ingredients

½ teaspoon onion powder

1 teaspoon fresh orange or lemon juice

Sea salt

2 tablespoons finely diced peeled Granny Smith apple

2 tablespoons finely diced peeled Asian pear

2 tablespoons dried cranberries

1 teaspoon thinly sliced basil or mint

2 ripe avocados

1 tablespoon fresh pomegranate seeds

instructions

1. Combine onion powder, citrus juice and a pinch salt. Mix well, and add the apple, pear, cranberries and basil or mint. Mix again
2. Cut the avocados in half, scoop out the pulp and mash it with the ingredients in the bowl.
3. Spread on top of whole wheat toast or use as a dip for corn or pita chips.

Cranberry White Chocolate Biscotti

Makes approximately 28

INGREDIENTS

2 1/2 cups AP flour

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups sugar

1/2 cup (1 stick) unsalted butter, room temperature

2 large eggs

1/2 teaspoon almond extract

1 1/2 cups dried cranberries

1 egg white

1 cup white chocolate chips or white candy coating (8 ounces)

INSTRUCTIONS

1. Preheat oven to 350°F. Line heavy large baking sheet with parchment paper or foil.
2. Combine 2 1/2 cups flour, 1 teaspoon baking powder and 1/2 teaspoon salt in medium bowl; whisk to blend.
3. Using electric mixer, beat sugar, butter, 2 eggs and almond extract in large bowl until well blended. Mix in flour mixture, then dried cranberries. Divide dough in half. Using floured hands, shape each piece into 2 1/2-inch-wide, 9 1/2-inch-long, 1-inch-high log. Transfer both logs to prepared baking sheet, spacing evenly. Whisk egg white in small bowl until foamy; brush egg white glaze on top and sides of each log.
4. Bake logs until golden brown (logs will spread), about 35 minutes. Cool completely on sheet on rack. Maintain oven temperature. Transfer logs to work surface. Discard parchment.
5. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same sheet. Bake 10 minutes; turn biscotti over. Bake until just beginning to color, about 5 minutes. Transfer biscotti to rack.
6. Heat white chocolate in a microwave safe bowl at 15 second intervals until melted. Drizzle over biscotti and allow chocolate to cool and harden 10 minutes before removing biscotti from rack.

Homemade Fresh Herb Pasta

2 cups flour

3 eggs

1/2 cup fresh herbs such as oregano, basil, parsley etc. finely chopped

1/2 teaspoon salt

1/2 teaspoon extra-virgin olive oil

Instructions

1. Mound the flour on a clean work surface. Hollow out the center making a well in the middle of the flour with steep sides Whisk together eggs and herbs and pour into the well.
2. Add salt and olive oil and slowly begin mixing until the flour begins to fall in from the sides. This will begin to form a dough ball. If the dough is too sticky, add a bit of flour. Too dry, add a teaspoon or more of water.
3. Knead the dough 5-7 minutes, cover and set aside to rest 20 minutes.

For hand–rolled pasta: Flatten a dough piece into a thick oval disk with your hands. Flour a cookie sheet to place finished pasta.

1. Place the oval dough disk on a floured work surface, and sprinkle with additional flour.
2. Begin rolling out the dough with a floured rolling pin working from the center of the dough outwards, constantly moving the dough and lifting it to make sure it’s not sticking.
3. Cut into strips with a knife or pastry cutter or use small cookie cutters.

Cook immediately or allow it to dry completely and store in a sealed bag frozen for up to 1 month

Fettuccine Alfredo

Serves 4

Ingredients

1 lb fettuccine, cooked and drained

1 cup half and half

¾ cup butter

1 cup freshly grated Pecorino Romano cheese (or Parm)

Salt and pepper to taste

¼ cup chopped parsley

Instructions

• Place butter and half and half in a saucepan and heat until the butter melts. Remove from heat and stir in the cheese until melted. Season with black pepper. Place pasta in a bowl and pour over sauce and top with chopped parsley. Toss gently and serve.

Classic Pizza Dough

Makes 8 small individual pizzas

1 package active dry yeast
1 cup warm water (105 to 115 degrees)
2 tablespoons honey or agave nectar
1 teaspoon salt
3-4 tablespoons olive oil
2 1/2 to 3 cups white whole wheat flour

Grated cheeses, pepperoni, assorted toppings

Instructions

Preheat oven to 425 degrees F and line a cookie sheet with foil. Spray lightly with olive oil and set aside until ready to use.

1. Dissolve yeast and sugar in warm water in a large bowl. Let stand for 10 minutes for bubbles to form as yeast is proofing.
2. Stir remaining dough ingredients into yeast mixture beating vigorously to combine all ingredients. Allow dough to rest covered with a towel about 15 minutes.
3. Divide dough into 8 equal pieces. Knead dough balls on a lightly floured work area and form into 8 round pizza shapes. Top with 1-2 tablespoons of homemade pizza sauce and assorted toppings.

CROSTATA (Italian Tarts)

INGREDIENTS

• 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon pure almond extract
• 1/4 teaspoon fine salt
• 1 1/2 cups all-purpose flour, plus more as needed
• 1/3 cup jam (raspberry or peach)
• 1/3 cup sliced almonds, optional

Heat the oven to 350°F and arrange a rack in the middle.

1. Combine the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until very light and fluffy, about 3 minutes. Add the vanilla extract, almond extract, and salt and mix just until smooth. Scrape down the bowl, add the measured flour, and mix on low speed until the dough just comes together.
2. Remove 1/2 cup of the dough and, using lightly floured fingertips, press it to 1/2- to 1/4-inch flat on a small plate. Cover with plastic wrap and place in the freezer. Press the remaining dough (with lightly floured fingertips) evenly into the bottom of a 10-inch spring form pan.
3. Spread the jam over the dough in the pan, leaving a 1-inch border. Remove the remaining dough from the freezer and crumble it evenly over the jam. Sprinkle optional almonds evenly over the top.
4. Bake until light golden brown, about 50 minutes. Allow to cool to room temperature before removing the pan sides.
   With a sharp knife, cut the crostata into 12 wedges and serve.

BROOKLYN NY FAMOUS RAINBOW BAGELS
Makes: 8 medium-sized bagels
Ingredients
2 teaspoons active dry yeast
1 ½ tablespoons granulated sugar
1 ¼ cups warm water

3 ½ cups bread flour or high gluten flour (will need extra for kneading)
1 ½ teaspoons salt

Assorted food dyes

Instructions

1. In ½ cup of the warm water, pour in the sugar and yeast. Do not stir. Let it sit for five minutes, and then stir the yeast and sugar mixture, until it all dissolves in the water.
2. Mix the flour and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture.
3. Pour 1/3 cup remaining warm water into the well. Mix and stir in the rest of the water as needed. Depending on where you live, you may need to add anywhere from a couple tablespoons to about ¼ cup of water. You want a moist and firm dough after you have mixed it.

***For Rainbow bagels: At this point divide dough into 5 -6 equal portions and kneade in food dye to each.

4. On a floured countertop, knead the dough for about 10 minutes until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough.
5. Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel. Let rise in a warm place for 1 hour, until the dough has doubled in size. Punch the dough down, and let it rest for another 10 minutes.
6. ***For Rainbow Bagels: Flatten each color into equal sixed discs. Stack one on top of the other. Press down dough and cut into 8 equal sized strips. Form each strip into a circle bagel shape.
7. Place each on a lightly oiled cookie sheet.
8. After shaping the dough rounds and placing them on the cookie sheet, cover with a damp kitchen towel and allow to rest for 10 minutes. Meanwhile, preheat your oven to 425ºF /
9. Bring a large pot of water to a boil. Reduce the heat. Use a slotted spoon or skimmer to lower the bagels into the water. Boil as many as you are comfortable with boiling. Once the bagels are in, it shouldn’t take too long for them to float to the top (a couple seconds). Let them sit there for 1 minute, and them flip them over to boil for another minute. Extend the boiling times to 2 minutes each, if you’d prefer a chewier bagel (results will give you a more New York Style bagel with this option).

10.Once all the bagels have boiled (and have been topped with your choice of toppings), transfer them to a lightly oiled baking sheet.

11. Bake for 20 minutes, until golden brown.
12. Cool on a wire rack

CUPCAKE WARS – Sprinkles Vanilla Cupcakes

Ingredients

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

1 1/2 cups granulated sugar

3 extra-large eggs

1 1/2 teaspoons pure vanilla extract

2 teaspoons almond extract

1 1/4 cups sour cream

2 1/2 cups cake flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

Instructions

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light and fluffy. Add the eggs 1 at a time. Add vanilla and almond extracts and sour cream.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt.

With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed. Make sure no lumps remain in batter.

Divide batter evenly and bake for 20 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven and cool 10-15 minutes before frosting and decorating.

DELICIOUS BAKED DONUTS

Ingredients

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon ground nutmeg

1/3 cup granulated sugar

1/4 cup milk*

1/4 cup Greek yogurt*

1 large egg

2 Tablespoons unsalted butter, melted

1 and 1/2 teaspoons vanilla extract

1/2 cup rainbow sprinkles

Glaze

1/4 cup milk*

2 cups (powdered) sugar

1 teaspoon vanilla

extra sprinkles to sprinkle on top, optional

Instructions

Preheat the oven to 350F degrees. Spray a donut pan with non-stick spray. Set aside.

1. For the donuts: whisk the flour, baking powder, baking soda, nutmeg, and granulated sugar together in a medium bowl. Set aside.
2. Whisk the milk, yogurt, and egg together until smooth. Add the melted butter and vanilla, whisking until fully combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. The batter will be very thick. Fold in the sprinkles gently to ensure they do not bleed their color. I use these rainbow jimmies and they do not bleed.
3. Spoon the batter into the donut cups—I highly recommend using a large zipped-top bag for ease, as pictured above. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling 2 ∕ 3 –3 ∕ 4 of the way full.
4. Bake for 9–10 minutes or until the edges are lightly browned. Allow the donuts to slightly cool before glazing. I find the glaze “sets” easier onto cooled donuts.
5. For the glaze: combine the glaze ingredients in a medium saucepan over low heat. Whisk until the glaze is smooth. Remove from heat and immediately begin dunking the donuts, one by one, into the glaze. I simply dropped each donut into the saucepan and moved it around to coat evenly. Transfer each donut to a wire rack over a baking sheet to catch the glaze drippings.

Homemade Marshmallow Fondant

What you do: Place 1 bag of mini marshmallows in a large, microwave-safe bowl. Add two tablespoons of water and melt for one minute or until smooth. Slowly add in two cups of confectioners’ sugar and mix together to form a ball. Then plop the ball onto a flat, powdered surface and start to knead it like you would bread dough. Add more sugar until your fondant is nice and solid but still pliable. Now place it on top of your baked good of choice and let the compliments roll in. Expert tip: Melted marshmallows tend to be (shocker) very sticky. So in addition to powdering your work surfaces, lightly coat your hands, spoon, bowl–basically anything that will come into contact with the mallows–with cooking oil to minimize the mess. And if you want to get extra snazzy: Add a few drops of flavoring (say, vanilla or lemon extract) and/or food coloring before mixing in the powdered sugar.

Homemade Pita Bread

Makes 12-14 small rounds

Ingredients
1 cup warm water
2 teaspoons yeast
2 1/2 – 3 cups all-purpose flour
2 teaspoons salt

2 teaspoons olive oil
Instructions

• Mix the water and yeast together, and let sit for about five minutes until the yeast is dissolved. Add 2 1/2 cups of the flour (saving the last half cup for kneading), salt, and olive oil. Stir until dough is formed.
• Knead the Dough: Sprinkle a little of the extra flour onto your clean work surface and turn out the dough. Knead the dough for about 5-7 minutes, until the dough is smooth and elastic. Add as little flour as needed to keep the dough from sticking to your hands or the work surface
• Let the Dough Rise: Clean the bowl you used to mix the dough and film it with a little olive oil. Set the dough in the bowl and turn it until it’s coated with oil. Cover with a clean dishcloth or plastic wrap and let the dough rise until it’s doubled in bulk1-2 hours.
• Preheat the oven to 450°. And place baking sheet in the oven while preheating to heat as well.
• Gently deflate the dough and turn it out onto a lightly floured work surface. Divide the dough into 12-14 equal pieces and gently flatten each piece into a thin disk using your hands sprinkling with a bit of flour as necessary to keep from sticking.
• Place the pitas directly on the preheated baking sheets and bake for about 3 minutes. The pita will start to puff up after a minute or two and is done when it has fully ballooned. Additional Notes:

Mixed berry FroYo

INGREDIENTS

• 1 pint (2½ cups) blueberries, fresh or frozen
• ⅔ cup honey
• 1 small lemon, to be zested and juiced
• ¼ teaspoon salt
• 2 cups full fat yogurt, chilled

INSTRUCTIONS

1. Pick through your blueberries and discard any bad berries, stems or debris. In a medium saucepan, combine the blueberries, honey, ½ teaspoon lemon zest, 2 tablespoons lemon juice and salt. Bring the mixture to a simmer over medium heat. Reduce the heat to a gentle simmer, then cook, stirring occasionally, for 15 minutes.
2. Optional step: For a smooth consistency, strain the mixture through a fine mesh colander into a bowl. Mash the blueberries with the back of a large spoon in order to extract as much liquid as possible, then discard the mashed blueberries.
3. Refrigerate the blueberry mixture until it is totally and completely chilled. You can speed up this process by placing it in the freezer, stirring every 10 minutes or so, for about 45 minutes.
4. Mix together your chilled blueberry mixture and chilled yogurt, then freeze the mixture in your ice cream maker according to your manufacturer’s instructions. Serve immediately for a soft serve texture, or transfer the frozen yogurt to a freezer-safe container and freeze for several hours for a scoop-able consistency.

Serving Suggestions – Top yogurt with fresh fruits, chopped nuts, coconut, granola or chocolate cookie, graham cracker, gingersnap, or vanilla wafer crumbs.

BELGIAN WAFFLES

iNGREDIENTS

• 1 1/2 teaspoons active dry yeast
• 1 cup warm water
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup whole milk
• 1 stick unsalted butter, melted
• 2 large eggs, separated
• 1/2 teaspoon pure vanilla extract
• Confectioners’ sugar, for dusting
• Chocolate Fudge Sauce

Instructions

1. In a small bowl, dissolve the yeast in the water. In a large bowl, stir the flour with the salt. Whisk in the yeast mixture, milk, butter, egg yolks and vanilla until smooth.
2. In a medium bowl, beat the egg whites until soft peaks form. Fold them into the batter and let stand for 20 minutes.
3. Preheat the oven to 225°. Heat and grease a waffle iron. Pour 1 1/4 cups of the batter into the iron and cook until the waffles are golden, 6 minutes. Transfer the waffles to the oven. Repeat with the remaining batter. Dust the waffles with confectioners’ sugar, drizzle with Chocolate-Fudge Sauce and serve.

CHOCOLATE FUDGE SAUCE

Combine 4 parts milk chocolate chips with 1 part of  coconut oil. Heat in microwave at 15 second intervals until melted.

Kid Friendly Italian Tiramisu

Ingredients

21 lady finger cookies

1 cup chocolate milk

1 cup mascarpone

1 cup whipping cream

1 1/2 tablespoons sugar

1/4-1/2 cup shaved chocolate or mini chocolate chips

Instructions

1. In a medium bowl add mascarpone and whipping cream. Whip until thick.
2. In a medium bowl add chocolate milk, dunk lady fingers one at a time and add in a single layer in baking dish 7 1/2 x 6 x 2 1/4 inches (20 x 15 x 6 centimeters), 7 cookies to each layer.
3. Spread with 1/3 of the cream mixture, sprinkle with chocolate flakes and continue with remaining 2 layers.
4. Sprinkle top layer with shaved chocolate (or chocolate chips) just before serving. Refrigerate at least 3-4 hours or better still over-night. Enjoy!

Cream Puffs

Makes 1 dozen

Choux Pastry

1/2 cup all -purpose flour

1/2 teaspoon granulated sugar

1/4 teaspoon salt

4 tablespoons unsalted butter, cut into pieces

1/2 cup water

2 large eggs, lightly beaten

Garnish:

Powdered sugar

Choux Pastry Instructions

Preheat oven to 400 degrees F and place rack in center of oven. Line a baking sheet with parchment paper and set aside until ready to use.

• In a bowl sift or whisk together the flour, sugar and salt.
• Place the butter and water in a heavy saucepan over medium heat until butter is completely melted. Add flour mixture all at once and cook stirring vigorously until mixture is smooth and forms a soft ball.
• Remove from heat and cool 5 minutes. Add eggs one at a time beating well after each is added until the mixture forms a smooth paste.
• Spoon or pipe 12 small mounds of dough onto the prepared baking sheet, spacing about 2 inches apart.
• Bake for 15 minutes at 400 degrees F. Reduce oven temperature to 350 degrees F  and continue to bake for another  30 to 35minutes or until the shells are a light golden brown.
• Turn the oven off. Leave puffs on baking sheet in the oven and poke a couple of small holes into each puff with a wooden skewer to allow steam to escape. Leave oven door slightly open to allow the shells completely cool and dry out for about 30 minutes.
• Remove from oven, cut in half, top ½ fill with whipped cream and top with other half.

Vanilla Chantilly Cream

Makes 4-5 cups

Ingredients

2 cups heavy whipping cream

2 teaspoons vanilla extract

2 tablespoons sugar or more to taste

Instructions

• Chill whipped cream, bowl and beaters in the freezer 5 -10 minutes in freezer before whipping cream, this helps the cream whip faster and fluffier.
•  Remove from freezer and beat the heavy cream, sugar, and vanilla extract together on high speed until soft peaks form.

Quiche Lorraine

Makes 6- 4 inch quiches

Ingredients

2 purchased refrigerated pie crusts

1⁄2 cup heavy cream

1⁄2 cup milk

3 eggs

1 tablespoon unsalted butter, melted

1⁄2 cup grated Gruyère cheese

Sea salt and freshly ground black pepper, to taste

Cayenne pepper, to taste

Freshly grated nutmeg, to taste

3 cooked bacon slices, chopped

Instructions

Preheat oven to 425 degrees F

For the crusts

• Divide pie crusts into 6 equal pieces and roll each into a ball. Lightly dust your work area with flour and roll out each into a 6 inch round.
• Press each round into a 4-inch quiche pan and fold in the overhang. Press to make the sides thicker than the bottom. Using a fork, prick the dough in several places. Freeze the shells for 15 minutes.
• Remove from freezer and line the shells with parchment paper. To *Blind Bake: fill each shell with dried beans or pie weights. Place on a baking sheet and bake for 10 minutes.
• Remove the parchment and weights and continue baking until the shells are just golden, 7 to 10 minutes more. Transfer to a wire rack and let cool. Reduce the heat to 375ºF.

For the filling

• In a bowl, whisk together the cream, milk, eggs, butter, cheese, salt, black pepper, cayenne and nutmeg. Divide the bacon among the tart shells, then pour the filling into the shells. Bake until the filling is set and puffed and the crust is golden brown, 15 to 20 minutes. Let cool for 5 minutes before serving.

Très important

• Blind Baking is sometimes called pre-baking and is the method of baking a pie crust  without the filling. Blind baking is necessary to keep pie crust from becoming soggy due to a wet filling such as a quiche filling.

J’adore Crepes

Makes 24

Crepe Ingredients 

3/4 cup cold milk

3/4 cup cold water

3 egg yolks

1 tablespoon granulated sugar

1 cup flour

5 tablespoon melted butter

Crepe Filling Ingredients

Nutella

Fresh fruits of choice such as strawberries, blueberries, bananas

Peanut butter or Sun butter

Lemon Curd

Chantilly Crème

All fruit jam

Instructions for Crepe Batter

• Place the ingredients in a blender jar in the order in which they are listed. Cover and blend at top speed for 1 minute. Cover and refrigerate for at least 2 hour or overnight.

Instructions for frying crepes

• Place 1 teaspoon of room temperature butter on a paper towel to lightly coat the inside of the crepe pan or 61/2 – 7 inch non stick skillet. Keep paper towel at hand while preparing crepes, in case you want to give it another wipe.
• Pour about ¼ cup batter into the pan and quickly move pan around in a circular motion so that batter spreads evenly, covering the whole surface with a thin layer.

Classic French Baguette

Makes 4

Ingredients

2 cups very warm water

1 packet yeast

2 tablespoons sugar

1 1/2 teaspoons sea salt

3-4 cups all purpose flour

Instructions

Line a baking pan with parchment paper and set aside until ready to use.

• In a large bowl, whisk together the warm water, yeast, and sugar.  Set in a draft free place (inside an oven or microwave works great) for 15 minutes.
• After 15 minutes, stir in  the salt and add the flour a half-cup at a time until the dough becomes soft but not sticky. Knead the dough in the bowl until a loose dough balls forms.
• Remove dough from bowl and turn out on floured surface and sprinkle a little flour on top. Cut the dough into four even pieces and roll into four baguettes.  Transfer baguettes to the prepared large baking pan. Snip the top of each loaf with a kitchen scissors and allow to rise another 30 minutes.
• Preheat the oven to 425 degrees F while dough is rising and fill a large ovenproof container with 3-4 cups of ice.
• Place the baguettes in the oven and set the container of ice on the rack underneath.
• Do not open your oven for 15 minutes. Bake until golden brown, 15-18 minutes.
• Remove from oven and baking pan an allow to cool on a wire rack for 30 minutes before cutting.

Crème Brulee

Makes 6

Ingredients

2 1/2 cups heavy cream

1 tablespoon vanilla extract

1/3 cup plus 6 teaspoons granulated sugar, divided

4 large egg yolks

6 teaspoon sugar

Instructions

• Adjust oven rack to middle position and preheat the oven to 300°F. Add heavy cream and heat over medium-high heat, stirring frequently until little bubbles form around sides of the cream in the pot.
• Combine egg yolks and 1/3 cup sugar in bowl of stand mixer fitted with whisk attachment. Whisk on medium speed until pale yellow and yolks fall off of whisk in ribbons, about 2 minutes, scraping bowl as necessary. With mixer running on medium-low speed, slowly add hot cream mixture. Add vanilla and whisk until combined
• Place a folded kitchen towel (or a few paper towels) on the bottom of a glass baking dish large enough to hold six 6-ounce ramekins. Place ramekins on top of towel and ladle custard base evenly between them.
• Remove one ramekin and carefully pour hot water into baking dish until it comes 1/2 way up sides of ramekins. Replace missing ramekin.
• Bake until custard is set but still jiggles in center, about 40 minutes.
• Remove from oven and allow to cool to room temperature without removing ramekins from water bath. Once cool, remove ramekins, cover in plastic wrap and refrigerate until set, at least 4 hours or up to 24 hours.
• To serve, sprinkle each ramekin with 1 teaspoon sugar. Brown with kitchen torch, and serve immediately.

Makes 20 -24

Ingredients

1/4 cup white sugar

1/4 cup brown sugar

1 tablespoon cinnamon

2 sheets bought frozen puff pastry, thawed but cold

2 tablespoons melted unsalted butter, cooled

1/2 cup dark chocolate chips

1 cup powdered sugar

2 tablespoons crème fraîche

2 tablespoon half and half

Cinnamon Roll and Glaze Instructions

• Preheat the oven to 400°F. Spray a 12-cup muffin pan with nonstick cooking spray. Set aside until ready to use.
• In a small bowl, combine the 2 sugars and the cinnamon.
• Roll out both sheets of puff pastry slightly, into two identical squares. Brush the pastry all over with the cooled melted butter.
• Scatter half the cinnamon sugar all over one puff pastry square, and the other half all over the other. Do the same with the chocolate chips.
• Roll the sweetened puff pastry squares up into logs, as if you were making a jelly roll. Using a serrated knife, trim just the edges off the sides of the logs. Cut each log into 6 equal sized rolls.
• Into each muffin cup, place one cinnamon roll, swirl-side up. Bake for 25-30 minutes or until light golden brown. Remove from oven to cool before transferring to a serving plate.

Glaze

• While rolls are baking, prepare the glaze. Whisk together powdered sugar, crème fraîche and half and half in a bowl until smooth.
• Drizzle the gals over warm cinnamon rolls and serve.

Quelle bonne idée!

What is crème fraîche? It is similar to American sour cream but has a richer flavor and is less “sour”. To make your own crème fraîche, stir together equal parts heavy cream and sour cream. Allow to stand covered in the fridge overnight. Volia!

Homemade Corn Tortillas

Makes about 20 6-inch tortillas

Ingredients
2 cups masa harina
1/2 teaspoon kosher salt
1 1/2 cups hot water (hot tap water is fine)

Instructions

1. Mix the tortilla dough: Mix the masa harina and the salt together in a mixing bowl. Pour in the water and stir to combine.
2. Knead the dough: Using your hands, knead the dough for a minute or two in the bowl. The dough is ready when it’s smooth, but no longer sticky, and easy forms a ball in your hand. The dough should feel a bit “springy,” like Play-Doh.
3. Adjust too-dry or too-wet dough as needed: If the dough absorbs all the water but is still dry and crumbly, add water a tablespoon at a time. If the dough feels sticky, paste-like, or gummy, add more masa a tablespoon at a time.
4. Rest the dough (optional): If you have the time, cover the bowl with a towel and rest the dough for 15 to 30 minutes. This gives the masa time to fully absorb the water and improves the taste and texture of the tortillas. You can skip the rest period if you’re in a rush.
5. Roll the dough into balls: Pinch off a few tablespoons of dough and roll it between your hands to form a ball roughly the size of a ping-pong ball. This will make roughly a 6-inch tortilla, and you can adjust the amount of dough you use to make larger or smaller tortillas.
6. Press the dough with the tortilla press: Place a piece of waxed paper on the bottom of the tortilla press and place the ball of dough on top. Place another piece of waxed paper on top and flatten slightly with your hand. Press with tortilla press.
7. Heat the griddle: Warm a large, flat cast iron griddle or skillet over medium-high heat. When ready, a few drops of water flicked onto the surface should sizzle immediately and you should be able to hold your hand an inch above the surface for just a second or two.
8. Cook the tortillas for 1 to 2 minutes on each side: Gently position as many tortillas in the pan as will fit in a single layer without overlapping. Cook for 1 to 2 minutes, until the edges are starting to curl up and the bottoms look dry and pebbly. Flip and cook another minute or 2.

TEX MEX RICE CAKES

Ingredients

• 1 cup cooked brown rice
• 1/2 cup whole wheat bread crumbs
• 1/2 cup cheddar cheese, grated
• 3/4 cup frozen corn, defrosted
• 2 tablespoons cilantro, chopped
• 1/2 teaspoon salt
• 2 eggs, whisked
• 2 tablespoons vegetable or canola oil for cooking

Preparation

Combine the first 6 ingredients in a bowl and mix to combine.

1. In a separate bowl, whisk eggs.
2. Add eggs to the rice mixture and mix to combine.
3. Using about a 1/4 cup of the mixture, shape mixture into patties.
4. Heat oil in a skillet over medium heat and add patties, cooking 2 minutes on each side until golden brown.
5. Serve alone or with salsa.
6. To Freeze: Shape into patties, place on a cookie sheet and freeze for 30 minutes then place in a zip close bag and freeze up to 4 months. When ready, allow to thaw then follow step 5.

South of the Border Salsa

Ingredients

3-4  roma tomatoes, cored and diced

1 large red bell pepper, cored and diced

1 large orange bell pepper, cored and diced

1 large yellow bell pepper, cored and diced

1 (15-ounce) can black beans, drained and rinsed

1 (15-ounce) can whole kernel corn, drained

1 cup chopped fresh cilantro, loosely-packed

2/3 cup chopped red onion (about half of a small red onion)

2 tablespoons freshly-squeezed lime juice (about 1 large lime)

1/2 teaspoon garlic powder

1/2 teaspoon ground cumin

1/2 teaspoon salt

Corn or pita chips

DIRECTIONS

1. Combine the tomatoes, jalapeno, bell peppers, black beans, corn, cilantro and red onion in a large bowl.
2. In a separate bowl, whisk together the lime juice, garlic powder, cumin and salt until combined.  Add the juice to the bowl of salsa.  Then toss everything until combined.

Serve immediately, or cover and refrigerate for up to 48 hours

Tex Mex Pizzas

• 4 whole wheat tortillas
• 1 cup refried beans*
• 1/2 cup salsa
• 1/2 cup shredded mexican blend cheese
• 1/2 cup sour cream
• 1/2 cup diced green onions

Preparation

1. Preheat oven to 400F.
2. Place the tortillas on a baking sheet.
3. Spread 1/4 of the refried beans across the surface of each tortilla, leaving a small border around the edge.
4. Top with 1/4 of the salsa and cheese, and bake for 15 minutes, until the cheese is melted, and the tortillas are crisp.
5. Top with sour cream and green onions.

Mexican Piggy Cookies

Ingredients

1 cup whole wheat flour

1 1/2 cups all purpose flour

1/2 cup dark brown sugar, packed

1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon baking soda

1/2 cup butter, chilled & cubed

1/4 cup honey

1/4 cup water

Instructions

Preheat oven to 350 degrees. Line a sheet pan with parchment paper or foil and set aside until ready to use.

1. Combine the first 6 ingredients in a large bowl. Add cubed and chilled butter and mix with your fingers until it is combined.
2. Stir in honey and water and mix with a spoon until it begins to form a dough ball.
3. Flatten dough into a disc and roll out ¼ inch thick on floured work area. Cut out with cookie cutters and place on prepared sheet pan. Bake for 15 minutes, remove from oven, cool 5 minutes before removing from sheet pan.  Store in an airtight container when cooled.

Mexican Street Cart Fruit Cups

INGREDIENTS

• 3 mango
• 1 cantaloupe
• 1 small seedless watermelon
• 1 pineapple
• 4 limes, divided
• Chili powder for sprinkling
• 8 cups

INSTRUCTIONS

1. Cut mango, cantaloupe, watermelon and pineapple into thick strips. Arrange an even mixture of various fruits strips into each cup. Cut the limes into quarters and squeeze 1 lime wedge over each up of fruit. Use the remaining 8 lime wedges for garnish and sprinkle chili powder over each cup to taste.

Over the Rainbow Salsa

10-12 Servings

3 roma tomatoes, cored and diced

1 large red bell pepper, cored and diced

1 large orange bell pepper, cored and diced

1 large yellow bell pepper, cored and diced

1 (15-ounce) can black beans, drained and rinsed

1 (15-ounce) can whole kernel corn, drained

1 cup chopped fresh cilantro, loosely-packed

2/3 cup chopped red onion (or onion powder)

2 tablespoons freshly-squeezed lemon or lime juice

1/2 teaspoon garlic powder

1/2 teaspoon ground cumin

1/2 teaspoon salt

Corn or pita chips

INSTRUCTIONS

1. Combine the tomatoes, bell peppers, black beans, corn, cilantro and red onion in a large bowl.
2. In a separate bowl, whisk together the lime juice, garlic powder, cumin and salt until combined.  Add the juice to the bowl of salsa.  Then toss everything until combined.

Serve immediately, or cover and refrigerate for up to 48 hours.

Spring Green Hummus + Fresh Veggie Dippers

INGREDIENTS
¼ cup tahini

¼ cup fresh lemon juice

2 tablespoons olive oil, plus more for serving

½ cup roughly chopped, loosely packed fresh parsley

¼ cup roughly chopped, loosely packed fresh tarragon

2 to 3 tablespoons roughly chopped fresh chives

1 large garlic clove, roughly chopped

One (15-ounce) can of chickpeas, drained and rinsed

½ teaspoon salt, more to taste

1 to 2 tablespoons water, optional

Garnish with extra olive oil and a sprinkling of chopped fresh herbs

• Combine the tahini and lemon juice in the bowl of your food processor (a smaller food processor will be better suited to the job) or high-powered blender. Process for about 1½ minutes, pausing to scrape down the bowl of your processor as necessary.
• Add the olive oil, parsley, tarragon, chives, chopped garlic and salt to the whipped tahini and lemon juice mixture. Process 1 minute, pausing to scrape down the bowl as necessary.
• Add half of the chickpeas to the food processor and process for 1 minute. Scrape down the bowl, then add the remaining chickpeas and process for until the hummus is thick and quite smooth, about 1 to 2 minutes more.
• If your hummus is too thick or hasn’t yet blended, run the food processor while drizzling in 1 to 2 tablespoons water, until it reaches your desired consistency.
• Remove from machine and place in a bowl. Drizzle about a tablespoon of olive oil on top and sprinkle with additional chopped herbs.

Serve with carrots, mini cucumbers, sweet bell peppers, tomatoes, etc.

Black Rice Bowls

Serves 4-5

• 3 cups cooked organic black rice AKA forbidden rice
• 1 pound sweet potatoes, peeled and thinly sliced to 1/4″ thick*
• 3 tablespoons  olive oil
• 1 teaspoon cumin powder
• 1/2 teaspoon sea salt
• pinch of red pepper flakes
• Steamed peas, green bean asparagus spinach, corn, cherry tomatoes, etc.
• Optional: Fresh cilantro, garnish

Tahini Lemon Dressing

• 1/2 cup  tahini
• ½ teaspoon garlic powder
• 4 tablespoons fresh lemon juice
• 1/4 cup water

INSTRUCTIONS

Sweet Potatoes: Preheat the oven to 400ºF. Toss the thinly sliced sweet potatoes with the olive oil and remaining ingredients. Place in a single layer on a baking pan and roast for 20 minutes or until tender and lightly browned. Tossing once or twice while they are cooking.

Dressing: Combine all ingredients in a jar with a lid and shake well to emulsify or alternately combine in a blender or food processor.

Assemble: Divide rice evenly among bowls. Top each bowl with 1/4 of the roasted sweet potatoes and other veggies of choice. Top each bowl with a drizzle of the Tahini Lemon Dressing and optional fresh cilantro. Serve immediately.

SPRING GREEN PASTA

INGREDIENTS

2 cups packed baby spinach

¼ cup olive oil

8 ounces- whole-wheat pasta, cooked and drained

1 pound green beans, trimmed and cut into 1-inch pieces, cooked and drained

1/2 cup prepared pesto

Pinch of sea salt and pepper

Fresh parsley and grated parmesan cheese, garnish

INSTRUCTIONS

1. Toss spinach and olive oil into warm pasta. Add pesto and green beans and heat over low heat 5 minutes or until spinach is wilted and pesto has warmed.

Season with salt and pepper to taste and garnish with freshly grated parmesan cheese and parsley