Kid-Friendly Appetizer: Homemade Pepperoni Bread

Do you remember trying pepperoni bread as a kid? In case you're unfamiliar with it, this dish is almost like a rolled up pizza. Loaded with a delicious filling of pepperoni and mozzarella, it's a big hit with kids-- and adults, too! While you'll find plenty of pre-made options in the frozen foods aisle, why not skip out on the preservatives and artificial flavors and make this stuff from scratch? We took things a step further and even made our own dough. This recipe is easiest to make if you've got a stand mixer, but it's also possible to mix by hand and achieve similar results! Consider getting the kids involved-- this is a wonderful family activity and the end result is a melt-in-your-mouth bread that everyone will enjoy. Read on for our recipe...

Ingredients

• 6 1/4 cups unbleached bread flour
• 1 tablespoon coarse kosher salt
• 5 tablespoons brown sugar
• 1 tablespoon honey
• 1 cup lukewarm water
• 1 cup plus 2 tablespoons lukewarm buttermilk
• 1 1/2 tablespoons instant yeast
• 1/4 cup (1/2 stick) melted unsalted butter
• 1 medium diced onion
• 2 1/2 cups grated mozzerella cheese
• 1 package pepperoni
• dried oregano

1. In a large mixing bowl, whisk together flour, salt, and sugar. Make sure to crush the brown sugar in the bowl so it spreads out evenly.

2. In a separate bowl, combine water, buttermilk, honey, and yeast until dissolved, then add melted butter and pour into the dry mixture. If you have a stand mixer, use the paddle attachment and mix on the lowest speed for 2 minutes. If not, mix by hand, using a large spoon. Stir for about two minutes. Let the dough rest for about five minutes.

3. With a stand mixer, switch to the dough hook and mix on medium-low speed, or continue mixing by hand for three minutes, eventually kneading the dough. Adjust with flour or liquid as needed. The dough should be soft, supple, and tacky but not sticky. Add the onions and mix on the lowest speed or again by hand for abou 1 minute until the onions are evenly distributed.

4. Transfer the dough to a lightly floured work surface and knead for 1 to 2 minutes to make any final adjustments then form into a ball.

5. Place the dough in a lightly oiled, clean bowl then cover with plastic wrap. If you want to save this to finish in the future, refrigerate for overnight or up to 4 days. The dough should double in size. If you want to continue making it that day, let the dough sit out  at room temperature for an hour to an hour and a half until it doubles in size. Punch it (knead it back down for a few minutes) then let it sit for half an hour.

6. Preheat the oven to 350 degrees. Divide the dough into 4 equal pieces. Dust each piece with flour, then roll them into rectangles. Spread about 1/4 the cheese over the surface of each rectange, sprinkle on some oregano, layer on the pepperoni, then roll the dough up like a rug to form a log. Seal the seam with your fingertips.

7. Line two sheet pans with parchment paper, then place the logs in and place the sheet pans in the oven. Bake for 20 minutes, then rotate the pans. This should take about 50 minutes in total. The bread is done when it's a deep golden brown and its internal temperature is about 185 degrees.

8. Remove the pans and cool on a wire rack for at least 15 minutes or more before slicing and serving.

Enjoy!

Kid-Friendly Recipe: Chicken Nuggets From Scratch

We all know those kids. You know, the ones who won't eat anything but mac and cheese or chicken nuggets. Today we have a simple recipe that will delight even the fussiest of eaters. Even better, there's no need to fry these nuggets. Making your own chicken nuggets from scratch has many advantages, not the least of which being awareness of what's going into your family's food.  

And by the way: these chicken nuggets are healthier and tastier than the fast food or frozen varieties.

When looking for the right breadcrumbs for this recipe, we discovered an interesting idea: crumble a bag of your favorite croutons. You end up with a more unique flavor while still retaining the texture. Keep reading below for our favorite chicken nuggets recipe...

Baked Chicken Nuggets Recipe

(makes 4-6 servings)

Ingredients

• 3 medium boneless chicken breasts
• 5oz seasoned croutons, crushed to fine crumbs (roll over the back with a rolling pin)
• 2 tablespoons Parmesan cheese
• 1 egg, beaten
• 1/2 cup flour
• salt and pepper to taste
• Oil for greasing a pan

Directions

1. Preheat the oven to 450F
2. Beat the egg into a small bowl.
3. In a separate bowl pour the flour
4. In a third bowl, mix together crouton crumbs and Parmesan cheese.
5. Cut the chicken breasts into nugget-sized pieces.
6. Pat the chicken dry, then season with salt and pepper to taste.
7. Dip chicken pieces into the flour and shake off the excess.
8. Dip chicken into the egg and let excess egg drip off.
9. Lay the chicken in the crushed crouton mixture and dredge the chicken.
10. Repeat for all chicken pieces, then place them on a baking sheet lined with greased foil.
11. Bake for 5-6 minutes on one side, then flip and bake for another 1-2 minutes.
12. Let cool, then serve with your favorite toppings/sides.
13. Enjoy!

Creative Dessert Recipe: Beet-Red Velvet Cupcakes

The other day we sampled a red velvet cupcake at a local bakery. Though we've eaten more than our share of red velvet desserts over the years, there was something that set this particular cupcake apart. Its deep red/purple hue looked somehow more natural than the run-of-the-mill artificial "red velvet" shades typical of lesser quality cupcakes. It was incredibly moist and denser than an ordinary cupcake. It contained just the right dosage of sweetness. 

After talking with the owners of the place, we discovered the cupcakes were made with beets! That's right-- none of that mysterious, artificial food coloring we're so used to. While beets prepared in a more traditional manner aren't normally our cup of tea, we were happy to discover that their usual intense flavor is masked in this recipe. What you're left with are all-natural red cupcakes with a texture and flavor that tops their artificial counterparts. We just had to recreate this recipe at home. 

Next time your sweet tooth calls, try this natural spin on an old cupcake favorite!

Beet-Red Velvet Cupcakes

Ingredients

3/4 cup beet puree 
1 tablespoon lemon juice
1 1/2 teaspoons rice vinegar
3/4 cup sugar
1 stick butter, room temperature
1 teaspoon vanilla extract
3/4 teaspoon salt
3/4 teaspoon baking powder
1 1/4 cups flour
2 eggs
1/2 cup buttermilk
1 tablespoon natural cocoa powder (not Dutch Process, or dark cocoa powder)

Cream Cheese Frosting:
4 ounces unsalted butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract

Directions:1. To make beet puree: boil or roast beets until tender and puree with an immersion blender or food processor until completely smooth.  

2. Miix beet puree, vinegar, and lemon juice, followed by the rest of the ingredients, starting with wet ingredients before dry. Mix until batter is smooth. 

 

3. Bake for 18 minutes at 350 F.

 

 

4. To make cream cheese frosting: In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract. 

 

5. Once cupcakes are baked, allow to cool and then top with cream cheese frosting. 

 

6. Enjoy!

Appetizer Recipe: HomemadeJalapeño Poppers

What makes jalapeño poppers so delicious? They're greasy, battered, deep-fried perfection. That mix of spiciness from the pepper with the salty-sweetness of the cheese and the breading makes this treat a winning combination at many restaurants. And they make for excellent, indulgent hors d'oeuvres and finger food as long as you provide napkins with them at parties.

Jalapeño poppers are also surprisingly flexible. You can add ground meat or crab to the filling or even wrap the peppers in bacon. They are delicious baked or grilled, and can even be made without the breading. For this recipe, we'll stick with the traditional poppers.

Check out the full recipe below...

Jalapeño Poppers

(makes 8 servings)

Ingredients

• 30 jalapeño peppers
• 16oz cream cheese at room temperature
• 6 oz. shredded cheddar cheese
• 6 oz. shredded Monterrey jack cheese
• 4 cloves garlic, diced
• 1 cup milk
• 1 cup flour
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon paprika
• 1/8 teaspoon chili powder
• 1/8 teaspoon garlic powder
• 1 cup panko
• 1 quart Canola oil

Directions

1. Slice peppers in half lengthwise and cut/scrape out the seeds.
2. In a bowl, combine the cheeses and garlic cloves. Stir until well blended.
3. Spoon in the filling into each pepper half, distributing evenly.
4. In a shallow bowl mix together flour, salt, pepper, paprika, chili powder, and garlic powder until the mixture is even.
5. In a separate, shallow bowl pour the milk.
6. Dip the stuffed peppers into the flour and roll until coated, then place on a rack to let the peppers 'dry' for 10 minutes.
7. In a separate bowl, pour the panko.
8. Dip the floured peppers into the milk then in the bread crumbs, then place them back on the drying rack. Let the peppers sit for another 5 minutes.
9. Dip the peppers into the milk and bread crumbs a second time. Allow to dry again.
10. While the peppers are 'drying' pour the oil into a large saucepan or deep fryer and preheat the oil to 350F.
11. Fry the peppers one or two at a time until golden brown (1-2 minutes)
12. Let peppers drain and cool on a baking rack
13. Enjoy

Seasonal Recipe: Apple Cider Doughnuts

The perfect treat to celebrate autumn (or taste its flavors): apple cider doughnuts. Perhaps you've picked these up at a local apple orchard along with good, old-fashioned cider and apple butter. But have you ever tried your hand at making them from scratch? 

It might seem a little involved with chilling, cutting, and deep-frying, but we promise it's not all that hard! That sweet, gritty cinnamon-sugar coating and moist apple cider center are so worth the effort. Keep reading below for our recipe...

Apple Cider Doughnuts

Ingredients

(makes about 18 doughnuts)

Doughnuts:

• 2 1/2 cups apple cider
• 2 red apples
• 3 1/2 cups flour (keep some additional to the side for a work surface)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 4 tablespoons room temperature butter
• 1 cup sugar
• 2 large eggs
• 1/2 cup buttermilk
• Oil for cooking (Coconut, canola, and vegetable oils all work as well as shortening)

Glaze/Toppings:

• 1 cup confectioner's sugar
• 1 cup apple cider
• 1 cup sugar
• 2 teaspoons cinnamon

Directions

1. Core and coarsely chop the apples (but don't peel them) and combine with 1 1/2 cups apple cider in a medium saucepan. Cover and cook for about 8 minutes or until softened.
2. Uncover then continue cooking until the apples are tender and the cider is almost completely reduced (about 5 minutes).
3. Puree with an immersion blender or a food processor until smooth. You should have about 1 cup of the sauce in the end (boil down and reduce further if you have too much). Let cool slightly.
4. Meanwhile, in a bowl combine the flour, baking powder, baking soda, cinnamon, salt, and nutmeg. Set aside.
5. Using an electric mixer, beat the butter, vanilla extract, and sugar until smooth. Add eggs one at a time and beat until completely incorporated.
6. Use a spatula to scrape down the sides of the bowl to make sure the mixture is even.
7. Slowly mix in the reduced apple cider and the buttermilk until it's just combined. Slowly add the flour mixture until the dough comes together. Be careful of over mixing.
8. Line two baking sheets with parchment paper and sprinkle with flour.
9. Turn the dough onto one of the sheets and sprinkle the top with four.
10. Flatten the dough with your hands until it's about 1/2" thick. Use flour if the dough is still wet.
11. Cover with plastic wrap then transfer the dough to the freezer until it is slightly hardened (about 20 minutes) or refrigerate overnight.
12. While waiting, make the glaze or get your topping ready: reduce 1 cup apple cider in a small saucepan until you only have about 1/4 cup left. Whisk in the confectioner's sugar until smooth and glossy. Set aside.
13. For a lighter topping, in a separate, shallow bowl combine 1 cup granulated sugar and 2 teaspoons cinnamon. Set aside.
14. Pull the dough out of the freezer or refrigerator. Using a 3" or 3 1/2" donut cutter (or a 3 1/2" round cutter and a 1" cutter for the center hole) cut out the donut shapes. place the cut donuts and holes onto the second baking sheet. Combine remaining dough and scraps, refrigerate briefly, then repeat cutting until there is no dough left.
15. Refrigerate doughnuts again for 20-30 minutes.
16. Add at least 3" of oil to a deep or medium-deep pan. Use a candy thermometer to measure the temperature and heat the oil until it's at 350F.
17. Add a few doughnuts at a time to the oil while not crowding the pan. Fry until golden brown (about 60 seconds) then turn until the other side is golden (about 30 to 60 seconds). Drain on paper towels.
18. Dip the top of the warm donuts into the glaze or the cinnamon and sugar mixture (or if you're feeling particularly adventurous, both).
19. Serve warm.
20. Enjoy!

Dessert Recipe: Chocolate Peanut Butter Cups

One treat found in just about any candy shop here in America is the peanut butter cup. While the industry is pretty much ruled by one snack that begins with the letter 'R', we recently began to wonder if we can make our own. And the answer turned out to be "Of course we can!"

So the secret to a good peanut butter cup isn't the chocolate. What really makes them shine is finding the right peanut butter center. We couldn't use just peanut butter because that would leave the wrong texture, and would probably effect the shape of the cups we've come to hold dear. The trick, we found, was to mix the peanut butter in with some confectioners' sugar and graham cracker crumbs. It provided just the right amount of sweetness with some firmness to it as well to make the peanut butter cups a perfect no-bake treat. Keep reading below for our recipe.

Chocolate Peanut Butter Cups

(makes about 3 dozen peanut butter cups)

Ingredients

• 2 cups milk chocolate chips
• 2 tablespoons shortening
• 3/4 cup chunky peanut butter
• 1 cup confectioners' sugar
• 1/4 cup light brown sugar
• 1/4 cup butter
• 2/3 cup graham cracker crumbs

Directions

1. Line a mini-muffin tin with cupcake liners, set aside. Line a baking sheet with parchment paper, set aside.
2. In a medium saucepan, combine peanut butter, butter, and the brown sugar. Heat until completely melted, and starting to bubble a little, stirring constantly.
3. Remove from the heat, then add the powdered sugar and graham cracker, about 1/4 cup at a time, stirring until completely combined before adding more. Set aside to allow to cool.
4. Meanwhile, melt the chocolate chips and shortening together in the microwave in 30-second increments, stirring after each increment until melted.
5. Spoon a little melted chocolate into the bottom of each lined muffin cup (you want to leave chocolate leftover.)
6. Use a heaping teaspoon to scoop out the peanut butter mixture, and roll into a thick disk (you want it to fit comfortably into the muffin tins without quite touching the edges) for each cup in the mini muffin cup. Once finished with all of the peanut butter mixture, refrigerate both the muffin tins and the peanut butter for 30 minutes.
7. Place a peanut butter patty into each lined up in the tin, then use a scoop or a spoon to add more melted chocolate on top (you'll probably need to re-melt the chocolate in the microwave for a few more 30 second bursts). Make sure the chocolate goes over and around each patty.
8. Refrigerate again for 30 minutes, then serve! Store in the fridge or freezer.
9. Enjoy!

Side Recipe: Baked Sweet Potato Fries

There's something irresistible about sweet potato fries. And on the surface, you'd think choosing them over ordinary fries would be a major win for your health. Unfortunately, frying can destroy most of the nutritional value you'd otherwise get from those lovely orange veggies . It turns an otherwise perfectly respectable vegetable into something that's more junk food than root.

We wanted to make sweet potato fries that weren't only delicious, but weren't loaded with fats. Deep-frying was out of the question. Instead, we decided to bake the sweet potato fries with only a few extra seasonings. The result was a somewhat sweet fry that could easily stand as a side or a snack on its own. The seasonings were subtle enough, however, that the fries could be covered with a condiment or sauce and still taste delicious.

Baked Sweet Potato Fries

(makes 2 servings)

Ingredients

• 2lbs sweet potatoes cut into fry shapes
• 2 tablespoons coconut oil, melted
• 2 tablespoons fresh rosemary, chopped
• 3 tablespoons honey
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper

Directions

1. Preheat the oven to 350F. Line a baking sheet with foil or parchment paper.
2. Mix together the coconut oil, honey, rosemary, salt, and black pepper in a large bowl. Stir in the sweet potato fries and toss to coat. Remove the sweet potato fries with a slotted spoon and arrange on a single layer on the prepared baking sheet.
3. bake until tender (about 45 minutes). turn the oven up to 450F and bake until browned (about 15 minutes).

Tasty Grill Recipe: Chicken Tacos

Tacos are perhaps one of the best meals out there for satisfying anyone. They're easily customizable and can be made in any number of ways with any number of flavors. We were in the mood recently for a good chicken taco, and we wanted to make it completely avoiding any pre-made taco spices or sauces. 

Naturally for this chicken we turned to the grill. Grilling imparts such a distinctive flavor that is nearly impossible to replace, and it works so well with tacos. For our meat, we chose skinless, boneless thighs. The fattier cut of chicken definitely meant a more tender, juicier chicken. A little lime kept the chicken tasting light. For spices, we used a combination of salt, pepper, cumin, and a few surprise ingredients like brown sugar and cinnamon that really elevated the tacos to being something special. Keep reading below for this fantastic recipe...

Chicken Tacos from the Grill

Ingredients

• 1 medium onion, cut into wedges, keeping the root intact
• 2 cloves garlic, minced
• 1lb boneless, skinless chicken thighs
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon cinnamon
• 1 teaspoon brown sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon vegetable oil
• 4 tablespoons lime juice
• 8 corn tortillas, warmed, for serving
• Fixings as desired
• Fresh cilantro leaves for garnish

Directions

1. Warm the grill to medium-high heat. Toss together all the ingredients up to and including the lime juice in a bowl. Grill the onion and chicken until cooked through and lightly charred (about 4 minutes per side). 
2. Let the chicken rest 5 minutes before slicing. Serve with the fixings and garnish with fresh cilantro leaves.
3. Enjoy!

Cool Summer Treat: Blueberry Lemon Popsicles

Don’t want to wait for the ice cream truck to roll through the neighborhood? No problem. If you have popsicle molds already, then homemade frozen treats are just a few steps away. (And if you don't, click here to see some online.)

If you’re on a dairy-free diet, no problem – grab 12 ounces of blueberries and 4 tablespoons of honey (plus the lemon juice) and skip the yogurt entirely. Want to add some other fruits? Swap in some of your favorite berries! Plus, making these homemade popsicles is something the kids or grandkids might love to do. 

Blueberry Lemon Popsicles

(Makes about four popsicles)

Ingredients:

• 1 cup nonfat vanilla yogurt, plus several extra dollops for each popsicle*
• 1 cup fresh blueberries, divided
• 1 tablespoon honey
• Juice from one lemon (or about three tablespoons lemon juice)

Directions:

1. Mix 1 cup of yogurt, 3/4 cup blueberries, the honey, and the lemon juice together in a blender or food processor until smooth.
2. Grab the popsicle molds and put a few blueberries in the bottom of each mold, followed by a couple dollops of yogurt. Then, add a few more blueberries before filling the mold the rest of the way with the blended blueberry-yogurt mixture.
3. If the molds don’t come with handles, cover the molds with plastic wrap and make small holes in the wrap for the popsicle sticks -- then place the popsicle sticks through the holes and into the center of each popsicle mold.
4. Put the popsicles in the freezer for several hours.
5. Enjoy!

* If you don’t want the separate layer of yogurt, just blend the entire cup of blueberries with the entire cup of yogurt (and honey and lemon juice) and fill the molds completely with the whole mixture.

Recipe: Simple Microwave Coffee Mug Brownies

This recipe is all about simplicity. For those in the mood for a good single-serving chocolate fix, what could be better than a quick microwavable brownie in a coffee mug? Add a dollop of ice cream or some whipped cream on top and eat with a spoon. Given that this brownie is baked in a coffee mug, we decided to use a bit of coffee to add a touch of bitter to the chocolate. It just seemed so fitting.

Scroll down and learn how to make this simple, delectable treat...

Microwave Coffee Mug Brownies

(makes 1 serving)

Ingredients

• 1/4 cup flour
• 1/4 cup sugar
• 2 tablespoons cocoa
• 1/2 tablespoon instant coffee
• A pinch of salt
• A pinch of cinnamon
• 1/4 cup water
• 2 tablespoons melted butter
• 1 or 2 drops vanilla extract

Directions

1. Add the flour, sugar, cocoa, salt, cinnamon, and instant coffee to a microwave-save ceramic mug. Use a fork to mix together and break apart any clumps.
2. Add butter, water, and vanilla to the mug, and stir until the mixture is smoothe.
3. Microwave on high about a 1 minute 40 seconds or until the brownie is cooked all the way through. Each microwave is different, so experiment.
4. Let cool for a minute, then either eat straight or add ice cream or whipped cream on top.
5. Enjoy!

Dessert Recipe: Super Simple Brownies

This nice, easy brownie recipe is sure to be a crowd-pleaser whether it's your family, or at a bake sale. It keeps in the spirit of using whole ingredients (instead of box mixes), but it shouldn't require anything more than what you already have in your kitchen right now!

The best part is that by lining the baking pan with aluminum foil, clean up becomes a breeze, and you don't risk scratching the pan when cutting the brownies. Just lift the whole dessert up by the foil, and transfer to a cutting board. Continue reading below for this delicious recipe...

Easy Brownie Recipe

(makes 16 servings)

Ingredients

• 6 ounces bittersweet chocolate chips
• 8 tablespoons unsalted butter cut up into 8 pieces
• 2 large eggs, room temperature
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/4 cup cake flour (or 1 cup all-purpose as well)
• 1/2 cup chopped walnuts (optional)

Directions

1. Preheat the oven to 350F.
2. Line an 8"x8" metal baking pan with aluminum foil.
3. Combine chocolate and butter in a medium saucepan and cook over low heat, stirring frequently until smooth.
4. Remove from heat and let cool about 5 minutes.
5. Combine the eggs, sugar, vanilla, baking powder, and salt in a large bowl. Mix until evenly incorporated.
6. Add the chocolate mixture to the eggs mixture and stir until combined
7. Add the flour and walnuts and fold in until the flour is just incorporated (no white streaks, but be careful to not over-mix)
8. Pour the batter into the baking pan and push it to the edges in an even layer. Use a rubber spatula to smooth out the top.
9. Bake about 25 minutes in the oven or until a toothpick inserted into the center comes out clean.
10. Move pan to a wire rack and let cool for 20 minutes.
11. Grip the extra foil from the edge of the baking pan, and lift to transfer brownies to a cutting board for cutting to desired size.
12. Enjoy!

Classic Winter Recipe: Homemade Hot Cocoa Mix

The ultimate winter treat, hot chocolate brings to mind images of curling up in front of the fireplace as snow falls outside. While it's commonly made with a store-bought mix or by melting chocolate into milk, you can actually make your very own mix! 

The best thing about creating a hot cocoa mix from scratch: you get the ease and convenience of the store-bought stuff with the taste of homemade hot chocolate. It's a total win-win. Just add your mix to a mug of hot milk or water, stir it around, and you're good to go. Scroll below to see this wonderful, seasonal recipe...

Hot Chocolate Mix Recipe

(makes 8 servings)

Ingredients

• 2 cups evaporated cane juice sugar (or regular sugar works as well)
• 2 vanilla beans cut into small pieces
• 2 cups powdered milk (optional. Use powdered milk only if you add the mix to hot water instead of hot milk)
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon cinnamon
• 1 teaspoon salt

Directions

1. Put sugar and vanilla bean into a food processor or blender. Pulse until vanilla bean is finely chopped and incorporated.
2. Strain the sugar and vanilla mixture through a fine seive into a large bowl, discarding any vanilla bean pieces that did not get chopped small enough.
3. Add powdered milk, cocoa powder, cinnamon, and salt to the vanilla sugar mixture. Mix well until evenly incorporated.
4. Transfer to a large jar or tupperware container.
5. To serve, add 1/4 cup of the mixture to a cup of boiling water or hot milk and stir.
6. Enjoy!

Game Day Recipe: Nachos with Chili con Carne

When you invite the crew over to watch the game, they’re probably hungry for more than an exciting afternoon of football. Make sure their appetite is fully satisfied with a hearty helping of these nachos, piled high with chili con carne and melted cheese. Feel free to also top these with your favorite accompaniments – sour cream, guacamole, all that good stuff – before digging in!

Nachos with Chili con Carne

(serves about 4 people)

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves of garlic, minced
• 2 red peppers, diced
• 1-1 1/2 pounds of ground beef
• 3 cans of chopped tomatoes
• 2 tablespoons tomato purée
• 1 can of kidney beans
• 1 tablespoon paprika
• 1 1/2 tablespoons chili powder
• Salt and pepper to taste
• Tortilla chips
• 1 cup Monterey jack cheese (or your preferred cheese)

Directions: 

1. Heat the oil in a large pot over medium-high heat and sauté the onions and peppers for 5-7 minutes, until it is tender and translucent. Then, add the garlic and sauté for another 1-2 minutes.
2. Add the beef to the pot and brown well. Once the beef is thoroughly browned, add the tomatoes, tomato purée, kidney beans, paprika, chili powder, salt, and pepper. Let everything simmer for at least 30 minutes.
3. Preheat the broiler.
4. Place the tortilla chips in the bottom of a lightly greased rectangular casserole dish, then top with the chili and cheese.
5. Put the nachos under the broiler for 3-5 minutes, watching carefully to make sure the cheese melts but doesn’t burn, Take the nachos out of the oven once the cheese is melted.
6. Enjoy!

Chocolate Lovers Recipe: Double Chocolate Chip Cookies

If you're a fan of chocolate, why just settle for chocolate chip cookies? Why not double the chocolate? We wanted to make a great chocolate chip cookie loaded with chocolate flavor in every bite. Above all, we didn't want to make the chocolate too sweet or too bitter. The golden ratio ended up being 1 cup of sugar and 1 cup of flour for every 8oz chocolate. Keep reading below for our favorite double chocolate chip cookies...

Double Chocolate Chip Cookies

(makes 3 dozen cookies)

Ingredients

• 2 cups unbleached flour
• 1/2 cup Dutch-processed cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon salt
• 24oz semisweet chocolate, chopped
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 teaspoons instant coffee or espresso powder
• 10 tablespoons unsalted butter, softened slightly
• 1 1/2 cups light brown sugar
• 1/2 cup sugar

Directions

1. Sift together flour, cocoa, baking powder, and salt in a medium bowl. Set aside. Melt 16oz chocolate in a medium heatproof bowl set over a pan of almost-simmering water, stirring once or twice, until smooth. Remove from heat. Beat together the eggs and vanilla. Sprinkle coffee powder in and mix to dissolve. Set aside.
2. In a mixing bowl, beat the butter until smooth and creamy. Beat in the sugars until combined and the mixture looks uniform and granular. Gradually beat in the egg mixture until incorporated.  Add the melted chocolate in a steady stream and beat until combined. Make sure to scrape down the bottom and sides of the bowl with a rubber spatula. Incorporate in the flour mixture and mix until combined, making sure to not overbeat. Add the remaining unmelted chopped chocolate. Cover with plastic wrap and let stand at room temperature until the consistency is scoopable and fudge-like (about 30 minutes).
3. Meanwhile, preheat the oven to 350F. Line 2 cookie sheets with parchment paper. Leaving about 1 1/2" between each ball, scoop the dough onto the parchment-lined cookie sheets. Make the dough balls about 1 3/4" in diameter, or about the size of a golf ball.
4. Bake until the edges have begun to set but the centers are still very soft (about 10 minutes), rotating the baking sheets about halfway through.
5. cool the cookies on the sheets for about 10 minutes. Slide the parchment with the cookies onto a wire rack and cool to room temperature. Remove with a wide metal spatula.
6. Enjoy!

Homemade Samoas Recipe: Chocolate Coconut Girl Scout Cookies

Girl Scout Cookies are the best and we are always looking forward to that time of year—however, sometimes we get cravings for those cookies when they’re not sold in stores yet…. Now some people feel very passionately about choosing sides (generally Thin Mints vs. Samoas), but we don’t discriminate; we love all cookies equally. Here, we decided to try our hand at making homemade versions of the beloved Samoas—and trust us, they’re amazing. Chocolate. Coconut. Say no more.

Chocolate Coconut Cookies

(Yields approx. 2 dozen)

Ingredients

Cookies:

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

1/4 cup white sugar

1 cups flour; plus enough for flouring surfaces

1 tablespoons milk

1/8 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon vanilla extract

Coconut Topping:

1 1/2 cups sweetened coconut

1/2 (14 oz.) can dulce de leche

4 oz. dark chocolate chips

1 1/2 tablespoons milk

1/8 teaspoon salt

Directions

 Cookies:

1. Preheat oven to 350º F.
2. Using a mixer, cream together the butter and sugar until airy and fluffy.
3. In a separate bowl, mix together your flour, baking powder and salt.
4. Alternate between adding the flour mixture and the milk and vanilla extract, beginning and ending with the flour. Dough should come together without being too sticky.
5. Divide dough in half and wrap each half, flattening into discs, in plastic wrap. Then refrigerate or freeze until firm.
6. On a lightly floured surface, roll out each chilled disc until it is 1/8-inch thick. Cut out as many cookies as possible using a circular cookie cutter. (If dough starts to get warm, place it back in the freezer for 10 minutes.) Then cut out the centers of each cookie. You can use the open side of a piping tip for this.
7. Place cookies on a parchment-lined baking sheet and bake for 10-12 minutes (rotating half way through), or until bottoms are just slightly browned. Transfer cookies to wire rack to cool fully.

Topping:

1. Evenly spread coconut flakes on a parchment-lined baking sheet and bake at 350º F for 10 minutes. Stir often so they cook evenly and don’t burn. Remove from oven and let cool.
2. In a saucepan (or in the microwave), warm your dulce de leche and pour in the milk and salt.
3. Toss toasted coconut in a large bowl with 3/4 of the dulce de leche.
4. Spread the rest of the sauce on top of the cooled cookies and then place the coconut/caramel mixture on top. Let the cookies cool.
5. Melt dark chocolate in the microwave and dip the bottoms of cookies in the chocolate. Then drizzle the remaining chocolate on top of all the cookies. Let cool fully before eating.

Ice Cream Treat: Chocolate Chip Cookie Sandwiches

Want to take cookies ‘n’ cream to another level? Try making your own homemade ice cream sandwiches with freshly baked chocolate chip cookies, and you’ll find your new favorite cookies ‘n’ cream combo in a heartbeat.

Whether you use this cookie recipe or a store-bought version, the game plan is the same: Let the cookies cool fully, for at least 30 minutes, before trying to assemble the sandwich. We use chocolate chip, but really any cookie works here – after all, which one wouldn’t go well with ice cream?

We’ve seen these in the store, but nothing compares to the real deal – so it’s worth the indulgence!

Cookie Ice Cream Sandwiches

(makes about 9 ice cream sandwiches) 

Ingredients: 

For the cookies:

• 1/2 cup white sugar
• 1 cup brown sugar
• 3/4 cup butter, melted and cooled to room temperature
• 1 tablespoon vanilla
• 2 large eggs, slightly beaten and cooled to room temperature
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups semi-sweet chocolate chips

For the sandwich:

• 4 cups vanilla ice cream
• Mini chocolate chips for garnish

Directions:

1. Stir the flour, baking soda, and salt together in a medium bowl.
2. In a separate bowl, cream together the melted butter, brown sugar, and white sugar until mixed well. Then, beat in the vanilla and eggs until light and creamy.
3. Mix in the flour and sugar combination until just blended, followed by stirring in the chocolate chips by hand with a wooden spoon.
4. Once the dough is well combined, let it refrigerate for about an hour. When you're almost ready to bake the cookies, preheat the oven to 325 degrees F.
5. When you’re ready to bake the cookies, grease cookie sheets and drop 1/4-cup scoops of dough (you can use an ice cream scoop for this) onto the sheets about 3 inches apart from each other.
6. Bake for about 15 to 17 minutes, or until the edges are starting to brown. Let the cookies cool on the sheets for about 3 minutes before moving them to cooling racks.
7. Let the cookies cool for at least 30 minutes. Once cool, put a scoop of ice cream between two cookies and gently press them together.
8. Roll the edges of the ice cream sandwiches in the mini chocolate chips.
9. Enjoy!

Zesty Dessert Recipe: Coconut Key Lime Bars

Lemon bars are probably one of my favorite desserts, but I recently started to wonder if I could do something similar with limes. I wanted to enjoy the taste of fresh limes in pastry form, and I was not about to be denied. Naturally, I set to work finding the perfect recipe to fill that craving.

To start off, we took a look at the crust. Many recipes call for graham crackers, but we actually found crunchy gingersnaps were a much better replacement, adding even more complexity to the dish. For the filling, we combined cream cheese, egg yolks, condensed milk, and some lime juice with zest. We also combined it all with a little shredded coconut to finish off these bars. Keep reading below for our favorite recipe...

Coconut Key Lime Bars

(makes 16 bars)

Ingredients

CRUST

• 2 cups finely crushed gingersnap cookies
• 3 tablespoons salted butter, melted
• 1 tablespoon brown sugar

FILLING

• 4oz cream cheese, softened to room temperature
• 4 large egg yolks
• 14oz can sweetened condensed milk
• 1/2 cup finely shredded coconut
• 1/2 cup key lime juice
• 2 teaspoons lime zest
• 1/4 teaspoon salt
• confectioners' sugar for dusting

Directions

1. Preheat the oven to 350F. Line a 9"X9" baking pan with aluminum foil, leaving an overhang on the sides, and lightly spray with nonstick spray. Mix together the melted butter and brown sugar. Set aside.
2. To make the crust, pulverize the crunchy gingersnap cookies into a fine crumb with a food processor. Pour into a medium sized bowl and mix with melted butter and brown sugar mixture. Press firmly and evenly into the prepared baking pan. Bake the crust for 10 minutes.
3. While the crust is baking, beat the cream cheese until smooth. Beat in the egg yolks until incorporated. Beat in the condensed milk, coconut, lime juice, lime zest, and salt until combined. Pour into the warm crust once it's done baking.
4. Bake for 15-18 minutes, or until the edges of the bars begin to brown. Allow the bars to cool at room temperature in the pan or on a wire rack. Once cooled, place in the fridge to chill completely (at least 2 hours).
5. Once chilled, lift the bars out of the pan using the foil overhang. Cut into squares. Garnish with confectioners' sugar.
6. Enjoy!