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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

LIGHT AND FLUFFY CINNAMON ROLLS Active Time: 25 Minutes Start to Eat: 2.5 Hours (Including Rest Time) Makes: 8 Rolls INTRODUCTION Personally, I was never a fan of cinnamon rolls or buns growing up, they were always so dense and doughy with soo much frosting. So I decided to make my own! There was a lot of trial and error but one day I had leftover beignet dough that I didn't know what to do with so I just rolled it out and made cinnamon rolls with it. OH. MY. GOODNESS. They came out so light and fluffy and full of amazing flavor, I'm so excited to share this recipe, it is a definite weekend go-to for me. Also, feel free to change up the flavors! I've added nutmeg, cardamom, cinnamon, pumpkin spice, etc. to the center and even sometimes to the dough itself. Get creative, it's your time to rise and SHINE! JUST ROLL WITH IT INGREDIENTS Dough: ​ ¾ cup warm water 2 ¼ teaspoons (1 package) active dry yeast ¼ cup sugar 1 egg, room temperature ½ cup milk, room temperature 1 teaspoon vanilla extract 3 ½ cups all-purpose flour ½ teaspoon salt 2 tablespoons unsalted butter, room temperature 1 teaspoon vegetable oil Filling: ​ ½ cup softened unsalted butter (plus more for the pan) 6 tablespoons sugar 3 tablespoons ground cinnamon Glaze: ​ 1 cup powdered sugar 1 teaspoon vanilla extract 2 tablespoons milk pinch of salt (optional) INSTRUCTIONS In a small bowl, combine the water, yeast, and sugar. Whisk it all together then let it sit for 5 to 10 minutes until the yeast dissolves and starts to froth up. (if it doesn’t froth up, throw it out and start over). Add the egg, milk, and vanilla, and whisk to blend. In a large bowl, with a hand mixer or stand mixer with dough attachment, combine the flour and salt. Add the yeast mixture and butter to the bowl, mix until well incorporated. When the dough pulls away clean from the bowl. (you may need to add up to 2 tablespoons more of flour to ensure the dough isn’t sticking to the bowl) remove the dough from the mixer and place it in an oiled bowl (oiled with a tablespoon of vegetable oil). Cover it with a kitchen towel or plastic wrap and place it in a warm place until doubled in size, 1 to 2 hours. (You can place the dough in the fridge at this point for up to 2 days). **If you don’t have a warm area, turn the oven on to 200°F, place the bowl in the oven with the oven door open a crack then turn the oven off. Roll out the dough in a long rectangle about ¾ of an inch thick (roughly 14 x 8). Spread the softened butter evenly over the dough. Mix the cinnamon and sugar together and sprinkle over the butter. Roll up the dough starting at the long edge. Cut into even slices about 2-3 inches wide. Coat a muffin pan with butter or you can use muffin cups or parchment paper. Place 1 slice of cinnamon roll per muffin cup then let the dough rise (about 40 minutes). Preheat the oven to 350°F. Bake for about 18-25 minutes or until the tops are slightly browned, err on the side of underbaking - you want them to be fluffy, not dried out. While the rolls are baking, Let’s make the glaze! In a small bowl, whisk milk, powdered sugar, and vanilla until smooth. When the cinnamon rolls have cooled slightly, drizzle glaze over the tops. BON APPETIT! BACK TO SWEETS

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

Buffalo Chicken Pizza Active Time: 25 Minutes Start to Eat: 35 Minutes Serves: 4 at 2 slices a person (because who just eats one slice?!) INTRODUCTION I mean who doesn’t like buffalo chicken pizza?! This is loaded with the favorites, buffalo sauce, onion, jalapeno, celery, salty and spicy chicken, and cheese! Store-bought pizza dough - I prefer the Trader Joe's pizza dough but I’ve also used the Whole Foods ones and that one is good too. Whole Foods is a bit breadier and Trader Joe's gives a bit more of a thin-crust texture which I love! ​ Buffalo is my guilty pleasure meal so I try to come up with quick and unique ways to mix it up! SLICE, SLICE, BABY INGREDIENTS Chicken:​ ​ 3 boneless, skinless chicken thighs, cut into 1-inch pieces 2 tablespoons olive oil 1 teaspoon salt 1 teaspoon pepper 1 teaspoon cayenne ½ teaspoon paprika 1 teaspoon garlic powder 2 tablespoons buffalo sauce ​ Crust: ​ 3 tablespoons butter ½ teaspoon oregano ½ teaspoon garlic powder ¼ teaspoon salt ¼ teaspoon pepper ​ Pizza: ​ ¾ cup of pasta or pizza sauce 1 jalapeno, thinly sliced ½ yellow onion, thinly sliced 3 garlic cloves, thinly sliced 1 ½ cups grated cheese ½ cup celery, sliced 3/4 cup buffalo sauce INSTRUCTIONS Make sure the pizza dough is out of the fridge - if it’s too cold it will break when you try to stretch it. I would recommend leaving it out at room temperature for around 30 minutes. Preheat the oven to 475°F. Heat olive oil in a skillet, add the chicken to the hot pan. Add all of the seasonings except for the buffalo sauce, cook until chicken is almost entirely cooked through, add buffalo sauce, mix. Keep the pan on extra-low, keeping the chicken warm while you prepare the rest. On a lightly floured surface, roll out the dough into a circle (should end up being roughly 16 inches in diameter), transfer to a pizza tray or what you plan on cooking the pizza on, then curl the edges in to create a crust. Heat the 3 tbsp. butter in the microwave until melted. Add oregano, garlic powder, salt, and pepper and mix. Using a pastry brush spread this mixture all over the crust edges. Spread the pasta sauce and about 1/4 of the buffalo sauce over the dough, making sure to push to the edges. Sprinkle ½ cup of the cheese over the sauce. Add the jalapeno, onion, and garlic, making sure to evenly place them all over the pizza. Add the chicken, making sure not to include any of the excess liquid from the pan. Add the rest of the cheese. *This is where you can add the celery if you want it cooked, I like the crispy fresh celery taste so I add it on the cooked pizza or in the middle of cooking the pizza. Drizzle the buffalo sauce on the pizza. Put the pizza in the oven and cook for roughly 12-14 minutes until the edges are browned and the pizza is bubbling. Remove from the oven, and place pizza on a cutting board. Allow to cool for a few minutes then cut into 8 slices. ​ Note: Feel free to add blue cheese or ranch but not until you are ready to eat so that it doesn't get the pizza too heavy or soggy. (I recommend blue cheese crumble instead of sauce!) ​ **Step-by-step pictures below if you need the guidance! BON APPETIT! BACK TO SALTY STEP 1 Cook your chicken STEP 2 Prepare your veggies! STEP 6 Bake your pizza, add the celery, slice and enjoy! STEP 1 Cook your chicken 1/6

Cannoli Muffins Active Time: 15 minutes Start to Eat: 1 Hour Makes: 6 Jumbo Muffins (or 12 regular) INTRODUCTION Cannoli meet Muffin, Muffin meet Cannoli. Last weekend I wanted to bake something for breakfast but I was really craving a cannoli so I thought to combine them and oh boy am I happy I did. ​ The ricotta gives the muffin a wonderfully fluffy and moist texture. The demerara sugar gives it that sweet crunch on the top and then the ricotta glaze and mini chocolate chips give it that classic cannoli look and flavor. ​ The only bad part? You have to wait for them to cool before eating them all. Holy cannoli INGREDIENTS MUFFIN:​ 1 3/4 cups all-purpose flour (220g) 2 teaspoons baking powder 2 teaspoons cornstarch 1/2 tsp salt 4 tablespoons unsalted butter, melted 1/4 cup vegetable oil 1 scant cup of granulated sugar (190g) 1 1/2 teaspoons vanilla extract 1 large egg, room temperature 1 large egg white, room temperature 1/2 cup whole ricotta (135g), room temperature 2 tablespoons milk, room temperature 1 cup mini chocolate chips 1/4 cup demerara sugar (or coarse sugar) for topping ​ RICOTTA GLAZE: 1/3 cup whole ricotta (95g) 2 tablespoons salted butter (28g) 1 cup powdered sugar, sifted Dash of vanilla extract pinch of salt 1/4 cup mini chocolate chips ​ INSTRUCTIONS In a small bowl, combine flour, baking powder, cornstarch and salt. Set aside. In a large mixing bowl with whisk, combine melted butter and oil. Stir in sugar (it will look like wet sand). Next, add the vanilla, egg, and egg white and mix until well combined and smooth. Add in ricotta and whole milk and whisk until well combined. Fold in dry ingredients until almost combined. Add chocolate chips and continue folding until just combined. Next, cover the bowl with a clean, dry kitchen towel and let the batter sit for 15-20 minutes. Preheat oven to 425 degrees. Fill a 6-muffin tin with batter all the way to the top, sprinkle each muffin with the demerara sugar. Bake for 8 minutes then reduce oven temperature to 350 degrees and continue baking for another 15-17 minutes. Do not open oven door when lowering temp. The muffins will be slightly golden on the tops when they are done. While they bake, you can make the ricotta glaze! In a small bowl, whisk all ingredients until well combined, except for the chocolate chips. Although it will be hard, wait until the muffins have completely cooled in order for the glaze to settle on them correctly and for the muffins to have the ideal texture. The when you are ready to eat, dollop on the glaze, sprinkle with mini chocolate chips and enjoy! ​ *If using a regular 12-muffin tin, your muffins will only need about 8-9 minutes on the 350 heat. BON APPETIT! BACK TO SWEETS

Cornbread cookies Active Time: 10 minutes Start to Eat: 30 Minutes Makes: 24 Cookies INTRODUCTION Cornbread has always been a wine household favorite. Adding some actual corn and a nice slab of butter - it was heavenly. Fast forward to today and I decided I wanted that same flavor but not in the typical cake-like presentation. ​ I did it. I made the perfect cornbread cookie. It's perfectly sweet, uniquely salty, bursting with warm butter and sweet corn flavors, plus rolling it in cornmeal gives it that nutty texture. They are sooo good. They are perfect for a summer barbeque, or as a treat after a pulled pork sandwich, or maybe you just want a sweet treat after some hot honey pizza... however you choose to enjoy these, you will not be disappointed! ​ ​ What the shuck?! INGREDIENTS 324 grams ( 2 cups plus 2 tablespoons) of all-purpose flour 55 grams (1/3 cup) of cornmeal (medium grind - Bob's Red Mill is the best!) 3/4 teaspoon baking soda 3/4 teaspoon salt 1 cup (2 sticks or 227 grams) unsalted butter, room temperature 315 grams (1 1/4 cups) granulated sugar 1 large egg, room temperature 1 large egg yolk, room temperature 2 teaspoons vanilla extract 1/3 cup freeze-dried corn (optional, but I highly recommend! I got mine on amazon HERE! ) ​ For rolling: 55 grams (1/4 cup) sugar 42 grams (1/4 cup) cornmeal INSTRUCTIONS Preheat oven to 350 degrees. In a medium bowl, combine flour, cornmeal, baking soda, salt. In your stand mixer with paddle attachment beat the butter until smooth. Add the sugar and beat on medium speed until light and fluffy (2-3 minutes). Next, add the egg, egg yolk, and vanilla and beat until combined. Turn your mixer to low, and add the flour mixture until just combined. Lastly, add the freeze-dried corn if you have it! Mix only until combined. Line 3 baking sheets with parchment paper. Combine the sugar 55 grams of sugar and 42 grams of cornmeal in a small bowl. Scoop roughly 2 tablespoons per cookie, roll them into balls and then roll them in the sugar/cornmeal mixture. Place 8 cookies per sheet. Bake for 10-11 minutes until the edges are set but the centers are nice and puffy! They should not be browning. Remove from the oven, let cool for 8-10 minutes on the baking sheet then transfer to a cooling rack to cool completely. ​ *A quick tip is to use a large round cookie cutter right when they get out of the oven to re-shape them into circles, this also helps keep them nice and puffy, instead of flattening out at all. BON APPETIT! BACK TO SWEETS

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

Asian Pork Meatballs Active Time: 20 Minutes Start to Eat: 30 Minutes Makes: 35 Meatballs INTRODUCTION These pork meatballs are so versatile. You can eat them as an appetizer with some dip, in coconut curry for a delicious soup-y meal, over a bed of rice with sauteed veggies, and so many more options. These are moist, salty, savory and flavored with bold asian flavors. This makes a lot! Should you cut this recipe in half? That's up to you, but they freeze well and you will be happy you made the full amount when you want a quick meal. ALSO, you can use this same recipe (minus the breadcrumbs and eggs) for pork wontons! Grab life by the meatballs INGREDIENTS 4 lbs ground pork or shoulder/butt roast 1 large leek, chopped ¼ cup soy sauce 2 tablespoons sesame oil 1 tablespoon chili oil 1 heaping tablespoon fresh grated ginger 6 large garlic cloves, minced 1 teaspoon fish sauce 2 tablespoons rice vinegar 2 tablespoons black vinegar 2 tablespoons olive oil ½ tablespoon red pepper flakes 2 tablespoons sesame seeds. (optional: plus more for topping) 1 tablespoon salt 1 tablespoon pepper ¾ cup breadcrumbs 2 eggs INSTRUCTIONS Preheat the oven to 400°F. You can either use ground pork or grind your own. I would 100% recommend grinding your own, it makes the meatballs that much softer, but not problem if you can't! Mix all ingredients minus the eggs and breadcrumbs together in a bowl until combined. Add breadcrumbs and eggs, mix thoroughly. Scoop out golf ball-sized balls and place them on a baking sheet. Sprinkle with sesame seeds (optional). Bake for 15 minutes or until they are browned on the tops and around the bottom. Let cool slightly on the baking sheet, BON APPETIT! BON APPETIT! BACK TO SALTY

Brown Butter chocolate chip COOKIES Active Time: 30 minutes Start to Eat: 3.5 Hours (Including Chill Time) Makes: 10 Cookies INTRODUCTION These cookies are an absolute DREAM. These are so simple yet so complex - a decadent, rich, craveable experience in every bite. ​ This is THE cookie that will change your opinion on what a chocolate chip cookie should taste like! ​ The brown butter adds a nutty, earthiness. The dark brown sugar adds a caramelized, molasses-like flavor and the bread flour gives it an amazingly chewy texture while still giving you the gooey chocolatey centers and crispy crunchy edges. ​ CHIP, CHIP, HORRAY! INGREDIENTS 6 tablespoons unsalted butter 6 tablespoons salted butter 1/2 cup light brown sugar 1/2 cup dark brown sugar 1/4 cup granulated sugar 1 egg, room temperature 1 egg yolk, room temperature 1 tablespoon vanilla 1 1/4 cup all-purpose flour 3/4 cup bread flour 1/2 teaspoon baking soda 1 teaspoon salt 1 1/2 cups chocolate chips I use all bittersweet but you can use semi-sweet or a mixture of both!​ I like to roughly chop about 1/2 cup of the chips to give the cookies some chocolate specks throughout the entire cookie. Malden flake salt for topping INSTRUCTIONS First, let's brown that butter! In a small saucepan, heat both kinds of 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 to room temperature (roughly 8-10 minutes). In a large mixing bowl with whisk, combine the cooled brown butter, brown sugar, and granulated sugar until combined. Next, add the egg, egg yolk, and vanilla and mix well. In a separate bowl, mix the flours, baking soda, and salt together. Then add that flour mixture to the butter mixer and using a spatula fold it in gently until almost combined. Then, fold in the chocolate chips until just combined. Next, scoop your cookies into 10 even balls (a little bigger than golf balls). They should look very shiny, almost "waxy". Sprinkle with flake salt then place them on a parchment-lined 1/4 baking sheet or plate and cover them tightly with plastic. Chill in the fridge for at least 3 hours. I usually chill them overnight. When you are ready to bake the cookies, preheat the oven to 350° and line your cookie sheet(s) with parchment paper. Place your chilled cookie dough balls onto the baking sheet (I usually do 6 at a time, leaving plenty of room between them). Bake for 12-14 minutes or until the edges are golden brown, but the center is still gooey (err on the side of underbaking). Leave on the baking tray to cool for about 5 minutes before transferring to a cooling rack. ​ ** quick tip is to use a large round cookie cutter right when they get out of the oven to re-shape them into circles, this also helps keep them nice and puffy, instead of flattening out. BON APPETIT! BACK TO SWEETS