Satisfy that sweet tooth with delicious sweet recipes. Homemade Tagalong cookies, cinnamon rolls, churro poptarts, and more! SATISFY THAT SWEET TOOTH Up Buttery, nutty, salty and sweet - this is all of those delicious corn flavors but in a friggin cookie! cornbread cookies Active Time: 10 minutes Start to Eat: 40 minutes Makes: 24 cookies Up Soft, chewy, and packed with rich espresso flavors, this blondie is the perfect afternoon pick-me-up! ESPRESSO BROWN BUTTER BLONDIES Active Time: 15 minutes Start to Eat: 1 hour Makes: 16 blondies Up No bake, no egg, no fuss, edible chocolate cookie dough EDIBLE BLACK COCOA COOKIE DOUGH Active Time: 15 minutes Start to Eat: 15 minutes Makes: 22 dough scoops Crunchy, moist, covered in a ricotta glaze and chocolate chips. Muffin meet Cannoli. Up cannoli muffins Active Time: 15 Minutes Start to Eat: 1 Hour Makes: 6 Jumbo Muffins (or 12 Regular) Level up your next butter board with soft pretzels, biscuits, and THIS BUTTER! Up Active Time: 5 Minutes Start to Eat: 10 Minutes Makes: 1 cup CINNAMON PUMPKIN BUTTER THE cookie that will change how you feel about every other cookie. Up BROWN BUTTER CHOCOLATE CHIP COOKIES Active Time: 30 Minutes Start to Eat: 3.5 Hours (Including Chill Time) Makes: 10 Cookies Up A campfire classic turned perfect barbeque treat! RICE KRISPIE S'MORES Active Time: 25 minutes Start to Eat: 1 Hour and 45 Minutes (Including Chill Time) Makes: 18 Rice Krispie Treats A soft, crunchy, sweet, salty, nutty, chocolatey DELIGHT! Up BROWN BUTTER, HONEYCOMB, CHOCOLATE CHIP COOKIES Active Time: 30 Minutes Start to Eat: 3.5 Hours (Including Chill Time) Makes: 12 Cookies Up DOUGHNUT COOKIES Sugar cookies with royal icing perfect for decorating. Active Time: 45 minutes (Including Decorating) Start to Eat: 5 Hours (Including Chill Time) Makes: 30 Cookies Up HOMEMADE TAGALONGS Make that classic girl scout cookie at home! Active Time: 1 Hour Start to Eat: 2.5 Hours (Including Chill Time) Makes: 40 Cookies (Give or Take) Active Time: 25 minutes Start to Eat: 2. 5 Hours (Including Rest Time) Makes: 8 Rolls Up LIGHT AND FLUFFY CINNAMON ROLLS Soft and airy cinnamon rolls that are delicious with or without icing. Up CHURRO POPTARTS Crunchy on the outside, soft and gooey on the inside and covered in cinnamon sugar. Active Time: 25 Minutes Start to Eat: 3 Hours (Including Chill Time) Makes: 12 Poptarts Buttery melt-in-your-mouth cookies with rainbow sprinkles and a white chocolate drizzle Active Time: 25 minutes Start to Eat: 1 Hour, 45 Minutes (Including Chill Time) Makes: 25 - 30 Cookies Up CONFETTI SHORT-BREAD COOKIES Sweet and tangy blueberry tart in a flaky, buttery crust. Up BLUEBERRY TART Active Time: 35 Minutes Start to Eat: 3 Hours (Including Chill Time) Serves: 8-10 Stay Loyal! Subscribe to GET recipes Email First Name SUBSCRIBE THANK YOU!

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Ever had the brown sugar shaken espresso at Starbucks? Think of that in dessert form! This is a soft, chewy, decadent blondie with big bold espresso flavor balanced with the nuttiness of the brown butter and the sweetness from the granulated and brown sugars.  ESPRESSO BROWN BUTTER BLONDIES Active Time: 15 minutes Start to Eat: 1 hour Makes: 16 blondies INTRODUCTION Ever had the brown sugar shaken espresso at Starbucks? Think of that in dessert form! This is a soft, chewy, decadent blondie with big bold espresso flavor balanced with the nuttiness of the brown butter and the sweetness from the granulated and brown sugars. You might not need that second cup of coffee! These are packed with espresso powder and real espresso to give you that extra boost of energy. Adapted and Modified from Curly Girl Kitchen Espresso yourself INGREDIENTS 1 cup (2 sticks / 227g)) of unsalted butter 1 1/3 (290g) cups granulated sugar 1 tablespoon vanilla 2 large eggs, room temperature 2 tablespoons espresso powder 2 1/2 cups (300g) of flour (spooned and leveled) 1 1/4 teaspoon baking powder 1/2 teaspoon salt 2 tablespoons espresso, hot and fresh and extra strong! 1/4 cup plus 2 tablespoons (82g) packed brown sugar 1/4 cup (30g) all-purpose flour INSTRUCTIONS Preheat your oven to 350 degrees. Now, let's brown that butter! In a small saucepan, heat the butter over medium heat, stirring occasionally until the butter begins to foam and you start to see little brown specks. Cook for another minute then take butter off the heat and allow to cool for 1-2 minutes. In a large mixing bowl with whisk, combine the slightly cooled brown butter and granulated sugar (it will look like wet sand). Next, add the vanilla and eggs and mix until well combined and smooth. In a separate bowl, mix the flour, baking powder, salt, and espresso powder together. Then add that flour mixture to the butter mixture and using a spatula fold it in gently until combined. Prepare your 8x8 brownie pan with parchment paper hanging over the edge for easy removal. Then pour your batter into the pan. Next, mix your hot espresso, brown sugar, and flour together until combined and smooth. Pour this over your blondie batter and using a knife or chopstick (that's what I use) gently swirl it into the blondie batter then level the top. Bake for 23-26 minutes or until the edges are set but the blondies themselves may seem underdone and undercooked. This is fine! Do not overbake these or they will end up dry and cakey instead of that heavenly chewy, gooey blondie that you want! Set the pan on a cooling rack, and cool completely in the pan before removing and cutting into squares. BON APPETIT! BACK TO SWEETS

Keeping things salty! Salty recipes from dry rub wings, to spicy gumbo, potato salad, pork belly pizza, and more! KEEPING THINGS SALTY Creamy, spicy, healthy green pasta with fresh green ingredients! Spicy green pasta Active Time: 15 Minutes Start to Eat: 1 Hour Serves: 4 Up Up Perfectly spiced weeknight-ready wings SPICY DRY RUB WINGS Active Time: 15 Minutes Start to Eat: 1 Hour Makes: 40 Wings Versatile, moist pork meatballs bursting with asian flavors Up Asian pork meatballs Active Time: 20 Minutes Start to Eat: 35 Minutes Makes: 35 Meatballs If you like chili, you will LOVE this gumbo. It has tons of flavor and is packed with veggies and proteins. Active Time: 45 minutes Start to Eat: 1 Hour and 45 Minutes Serves: 6-8 Up Chicken and chorizo gumbo Like Dip 'N Dots but pasta! Packed with flavor and veggies, this is a perfect summer, weeknight meal. Active Time: 10 minutes Start to Eat: 45 Minutes Serves: 6 Up COUSCOUS SALAD A perfectly spicy, flavorful, and easy-to-make buffalo chicken pizza. Up BUFFALO CHICKEN PIZZA Active Time: 25 Minutes Start to Eat: 35 Minutes Serves: 4 at 2 slices a person Pretty pink beet-pickled eggs for a sweet, salty bite Active Time: 25 minutes Start to Eat: 24 Hours Makes: 8 Eggs and 3 Beets Up PINK PICKLED EGGS Easy, hearty turkey chili with bold flavors and full bellies Up EASY TURKEY CHILI Active Time: 30 Minutes Start to Eat: 1 Hour and 15 Minutes Serves: 6-8 Tangy, delicious pork belly pizza topped with sesame seeds and scallions Active Time: 30minutes Start to Eat: 40 Minutes Serves: 4 at 2 slices a person Up SWEET AND SPICY PORK BELLY PIZZA Creamy, cheesy, crunchy caesar salad with an upgrade...pasta! Up CHICKEN cAESAR PASTA SALAD Active Time: 10 Minutes Start to Eat: 30 Minutes Serves: 4-6 The perfect topper for tacos and burritos or dip for fresh veggies Active Time: 5 minutes Start to Eat: 5 Minutes Makes: 1 Cup of Spread Up AVOCADO SPREAD Vinegar-based purple potato salad is a bright lemon, mustard vinaigrette Up German-style potato salad Active Time: 15 Minutes Start to Eat: 30 Minutes Serves: 4-5 Love a good Marg? This takes it up a notch! Refreshing, spicy, and smoky. Active Time: 5 minutes Start to Eat: 5 Minutes Makes: 1 Drink Up EL CAMINO Stay Loyal! Subscribe to GET recipes Email First Name SUBSCRIBE THANK YOU!

This gumbo has a dark rich roux flavor filled with juicy chicken and spicy chorizo. It's packed with so much protein and flavor, you will only need a small bowl for dinner! Chicken and Chorizo GUMBO Active Time: 45 Minutes Start to Eat: 1 Hour and 45 Minutes Serves: 6-8 INTRODUCTION My mom made the BEST gumbo growing up, it was always a favorite. So when I moved away, I asked her for the recipe and started making it myself. The more I made it, the more I tweaked it to make it my own. This gumbo has a dark rich roux flavor filled with juicy chicken and spicy chorizo. It's packed with so much protein and flavor, you will only need a small bowl for dinner! Side note, doing this for the first time, the roux is a bit intimidating, you want to get it as dark as possible without burning it - it's tough! MUMBO GUMBO My mom made the BEST gumbo growing up, it was always a favorite. So when I moved away, I asked her for the recipe and started making it myself. The more I made it, the more I tweaked it to make it my own. This gumbo has a dark rich roux flavor filled with juicy chicken and spicy chorizo. It's packed with so much protein and flavor, you will only need a small bowl for dinner! Side note, doing this for the first time, the roux is a bit intimidating, you want to get it as dark as possible without burning it - it's tough! It used to take me 40 minutes just to do the roux because I was too nervous to burn it or curdle it, also I lived in an apartment with a really bad ventilation system and didn't want to set off the fire alarms. But the more I did it, the better I got and now I can make the roux in under 10 minutes. So don't be shy in turning up that heat, and although I hate to waste anything, it is just flour and oil so don't feel bad if you have to ditch it and start over. You got this! INGREDIENTS Gumbo: 1 large yellow onion, chopped 1 large red bell pepper, chopped ¾ cup or 2 stalks celery, chopped 2 large jalapenos, finely chopped (add more for extra spice!) 4 large garlic cloves, finely chopped ½ cup all-purpose flour ½ teaspoon garlic powder ½ teaspoon cayenne powder 1 ½ teaspoon salt ½ teaspoon pepper 1-quart chicken stock/broth ½ cup vegetable oil 1 link andouille sausage, sliced 1 link chorizo, sliced 2 cups jasmine rice (or rice of your choice) Chicken: 2 pounds of boneless, skinless chicken thighs 1 teaspoon garlic powder ½ teaspoon cayenne powder ½ teaspoon salt ½ teaspoon pepper 2 tablespoons olive oil INSTRUCTIONS In a medium-sized bowl, combine onion, red pepper, celery, jalapenos, and garlic, set aside. In a small bowl, add flour, garlic powder, cayenne, salt, and pepper, set aside. Add broth/stock to a saucepan and heat on low - proceed to the following steps. Cut chicken thighs into 1-inch cubes, season with garlic powder, cayenne powder, salt, and pepper. Heat a large pot with 2 tablespoons of olive oil, add chicken, cook chicken until meat is cooked through - but do not overcook! Take out chicken and set aside, and drain the liquid from the pan. Add ½ cup of vegetable oil to the skillet, heat on high scraping the pan to loosen any chicken particles. Gradually add in ½ cup of seasoned flour. Cook, whisking constantly until the roux is a dark red-brown. * see note below Once the roux gets to the desired color, turn off the heat and add the vegetable mixture, whisking constantly. Turn the heat back on to low and cook vegetables until soft (about 3 more minutes) stirring constantly and scraping the pan. Add the heated broth/stock 1 cup at a time to the roux mixture, incorporating each scoop entirely before adding the next. Once all stock has been added, return to a boil then reduce heat to a simmer. Add sausage and chorizo. Simmer uncovered for about 45 minutes, stirring occasionally. Meanwhile, cook the jasmine rice so it’s ready when the gumbo is! Cook rice according to the package directions. Finally, add in the chicken and season with salt and pepper, adjust seasonings as desired. Cook for 10 more minutes. The amount is up to you but I usually keep to a 4:1 ratio of gumbo to rice. BON APPETIT! *if it looks like it’s separating (getting chunky), turn down the heat until it pulls back together and gradually turn up the heat again. The roux gets easier the more you do it but the first time might take you up to 45 minutes to get the right color so be ready to switch hands for a break! Ideally, the roux should take 15-20 or fewer minutes to make! BON APPETIT! BACK TO SALTY

Edible, no bake, eggless, black cocoa cookie dough! Perfect for Halloween parties, holidays, and weeknights on the couch. EDIBLE BLACK COCOA COOKIE DOUGH Active Time: 15 Minutes Start to Eat: 15 Minutes Makes: 22 dough scoops INTRODUCTION Guilty of eating more of the cookie dough than the cookie? These are no-guilt, no bake, edible black cocoa cookie dough. Made with flaxseed instead of egg, they still have that wonderful soft chewy texture and are perfectly safe to eat! The black cocoa gives it that very rich chocolate flavor with that perfectly doughy bite, plus the mini chocolate chips adds in that perfect amount of texture. You can freeze in ready-to-eat balls for up to 6 months! The perfect little snack! YOU DOUGH, GIRL! INGREDIENTS 1 1/2 cups (175g) all-purpose flour, tempered 1/2 cup (50g) black cocoa (can use regular cocoa powder) 1 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 1 cup (180g) packed light brown sugar 1/4 cup (55g) granulated sugar 1 tablespoon flaxseed powder (flaxmeal works!) 3 tablespoons cold water 1 tablespoon milk 2 teaspoons vanilla extract 1 cup mini chocolate chips INSTRUCTIONS First, let's temper your flour! Preheat your oven to 325 degrees. Spread your flour in a thin, even layer on a baking sheet and "cook" for 10 minutes, mixing the flour halfway through. Cool before using. Next, combine the flaxseed and cold water, mix well and set aside to thicken. Next, in a medium bowl combine flour, cocoa powder, and salt and set aside. In a bowl with a stand mixer or hand mixer, beat butter and sugars until well combined. Add the flaxseed mixture, vanilla, and milk and mix on medium speed until fluffy (4-5 minutes). Turn your mixer on low and add in the flour mixture until just combined. Next, fold in your chocolate chips. Finally, devour the bowl! *Can last at room temperature for just a couple of hours. Keep in the fridge for 1 week or you can freeze in ready-to-eat balls for up to 6 months! The perfect little snack! *Cookie Scoop Pictured BON APPETIT! BACK TO SWEETS

Enter the CHURRO flavored poptart - made with a gooey, soft cinnamon filling and covered in cinnamon-sugar - you'll be making these again soon. CHURRO POPTARTS Active Time: 25 Minutes Start to Eat: 3 Hours (Including Chill Time) Makes: 12 INTRODUCTION Who didn't enjoy a poptart for snack time? It's almost like they had a poptart for every kind of person, they had unfrosted strawberry for the nerdy kids (this was my favorite), brown sugar cinnamon for the kids' whose parents let them eat whatever they wanted (jealous!), apple cinnamon for the cool kids, and frosted cherry for the teachers. HA! But seriously, who didn't love a poptart, toasted or untoasted they were sweet, crumbly, and delicious. So why not make my own flavor?! Enter the CHURRO flavored poptart - made with a gooey, soft cinnamon filling and covered in cinnamon sugar - you'll be making these again soon. CHURRO'K BY ME INGREDIENTS Crust: 2 cups all-purpose flour 1 tablespoon sugar 1 teaspoon salt 1 cup unsalted butter, chilled 1 egg 3 tablespoons milk Filling: ½ cup light brown sugar, packed 4 teaspoons all-purpose flour 3 teaspoons cinnamon 1 egg 1 tablespoon milk Topping: 2 tablespoons sugar 1 teaspoon cinnamon INSTRUCTIONS Whisk together the flour, sugar, and salt. Cut the butter into pieces and work it into the flour mixture, until the mixture starts to hold together, with lumps of butter still visible. Mix the egg and milk, and add it to the dough, mix until combined. Divide the dough in half. Shape each half into a rough 3" x 5" rectangle. Wrap in plastic, and refrigerate for 30 minutes (or up to 2 days). To make the filling: Whisk together the brown sugar, flour, and cinnamon. Place one piece of the dough on a generously floured work surface, and roll it into a rectangle about 1/8" thick, large enough that you can trim it to an even rectangle. Trim off the edges; set aside the scraps. Cut the dough into 3x4 rectangles, placing them on a parchment paper-lined baking sheet. Roll the second piece of dough just as you did the first. Beat the egg and milk, and brush it over each of the dough rectangles on the baking sheet. Place a heaping tablespoon of filling into the center of each egg-washed rectangle. Place the second sheet of dough atop the first, using your fingertips, press firmly around each pocket of filling, sealing the dough well on all sides. Then use a fork to score the edges. Then using a toothpick or the fork again, prick the tops of the tarts several times. Mix the cinnamon sugar together. Generously, sprinkle the tarts with cinnamon sugar. Refrigerate them, uncovered, for 30 minutes. Preheat your oven to 350°F. Remove the tarts from the fridge, and bake them for 30 to 35 minutes, until they're a light golden brown. Remove them from the oven, and allow them to cool on the pan. BON APPETIT! BACK TO SWEETS

What is couscous, do you ask? It's like dippin' dots but pasta! This is a great summer recipe! Flavorful, light, and crazy easy to make, this recipe is perfect for weekday lunches or as a side for dinner. The textures make it so every bite is different and the flavors are a perfect blend of sweet, savory, and tart. Plus, this is a very forgiving recipe so you can change it up if are missing ingredients!  COUSCOUS SALAD Active Time: 10 Minutes Start to Eat: 45 Minutes Serves: 6 INTRODUCTION What is couscous, do you ask? It's like Dip 'N Dots but pasta! This is a great summer recipe! Flavorful, light, and crazy easy to make, this recipe is perfect for weekday lunches or as a side for dinner. The textures make it so every bite is different and the flavors are a perfect blend of sweet, savory, and tart. Plus, this is a very forgiving recipe so you can change it up if are missing ingredients! Adapted from Bon Appetit's Couscous Salad with Dates and Almonds going coo coo for couscous INGREDIENTS Couscous: 1.5 cups pearl couscous (Israeli couscous works too!) 1 3/4 cups water 1/2 teaspoon salt Dressing: 1/4 cup extra-virgin olive oil 1 tablespoon lemon zest (zest from 1 large lemon) 3 tablespoons fresh lemon juice 3/4 teaspoon cinnamon 3/4 teaspoon curry powder 1/2 teaspoon salt 1/4 teaspoon pepper Salad: 1/2 large red pepper, diced 1 can chickpeas (garbanzo beans, 15-ounce can) 1/3 cup golden raisins (or craisins) 1/2 cup of slivered almonds 1/2 cup cilantro, finely chopped 1/2 cup scallions, diced INSTRUCTIONS Bring the water and salt to a boil in a medium saucepan then add your couscous. Turn down your heat to a simmer and cook (stirring occasionally so it doesn't stick to the bottom) for about 3-4 minutes. Take the pan off of the heat, cover, and let stand for 10 more minutes. Uncover, fluff with a fork then set aside to cool completely. I like to transfer it to a container and cool it in the fridge. While the couscous cools, you can prep the rest of the ingredients! In a large bowl combine all of the dressing ingredients and whisk until combined. Next, add all of your salad ingredients as well as the cooled couscous to the bowl with the dressing. Mix well! If it seems a bit dry, you can add more olive oil and lemon juice to your liking. You can serve it now or refrigerate it until you're ready to eat! This lasts up to 5 days in the fridge and is perfect for lunches! BON APPETIT! BACK TO SALTY

This healthy turkey chili is made with lean ground turkey, kidney beans, garlic, veggies, and full of chili flavor. This version is simply delicious and perfectly spiced! You make it on the stove top or in a slow cooker. TURKEY CHILI Active Time: 30 Minutes Start to Eat: 1 Hour and 15 Minutes Serves: 6-8 INTRODUCTION This turkey chili is easy and full of flavor. It's perfect for a weeknight meal or a warming winter dish. This healthy turkey chili is made with lean ground turkey, kidney beans, garlic, veggies, and full of chili flavor. This version is simply delicious and perfectly spiced! You make it on the stovetop or in a slow cooker. I'm just straight chillin' INGREDIENTS 3 tablespoons paprika 3 tablespoons Ancho chili powder 3 tablespoons. oregano 2 tablespoons cumin 2 tablespoons salt 1.5 tablespoon pepper 3 tablespoons olive oil ½ red pepper, chopped ½ yellow pepper, chopped 1 medium yellow onion, chopped 2 jalapenos (or serranos for extra spice), finely chopped 5 garlic cloves, finely chopped or minced 2 lbs ground turkey preferably 93% lean 2 cups chicken broth or stock 2 14.5 ounce cans diced tomatoes 1 6-ounce can tomato paste 2 15-ounce cans of beans (I like tri-blend - kidney, pinto, and black) Optional Toppings: Sour cream OR avocado spread Grated cheddar cheese Chopped scallion Fresh cilantro Pickled jalapenos INSTRUCTIONS In a small bowl, combine paprika, chili powder, oregano, cumin, salt, and pepper. In a large pot, add olive oil, saute onions and peppers over medium-high heat until soft but not burnt (about 7 minutes). Add jalapenos and garlic, saute for another minute. Add the turkey and saute until mostly browned. Add spice blend and stir until combined. Add broth, diced tomato cans with juices, tomato paste, and beans (without juices) to the pot bring to a boil. Reduce heat and simmer until chili thickens and flavors blend stirring occasionally for about 45 minutes. Ladle into bowls. Add the toppings as desired. BON APPETIT! BACK TO SALTY