Mini Nutella Cheesecakes

Ingredients
18 oreos (regular)
3 tablespoons salted butter, melted
8 ounces low fat cream cheese
1/2 cup low fat sour cream
3/4 cup Nutella
2 large eggs
2 tablespoons sugar
1/4 cup mini chocolate chips
fresh whipped cream, mini chocolate chips, and sliced strawberries as topping if desired

Instructions

1. Preheat the oven to 350°. Place liners into a 12 cup muffin tin. Spray the liners with nonstick spray and set aside.
2. In a food processor or high powered blender, pulse the oreos and melted butter until fully combined. Spoon the oreo "crust" into the bottom of each muffin liner and press down with your spoon as much as possible. Bake for 5-6 minutes and then set aside.
3. In a mixer or using a hand mixer, combine the cream cheese, sour cream, nutella, eggs, and sugar. Mix until smooth and fully combined. Pour mixture into each muffin liner almost filling to the top. Leave about a 1/4 inch at the top. Sprinkle mini chocolate chips onto the top of each cheesecake.
4. Bake for 20-22 minutes, or until the tops have slightly cracked and the cheesecakes have puffed and risen. Allow to cool for 5 minutes in the pan and then place in the fridge for at least 20 minutes before serving.
5. Top with fresh whipped cream, more chocolate chips, and sliced strawberries for an extra special treat. Enjoy!

Gluten Free Chicken Marsala

Ingredients
2 large boneless skinless chicken breasts
salt and pepper to taste
1/2 cup Bob's Red Mill Almond Meal Flour, divided into equal parts
1 teaspoon garlic powder
2 tablespoons salted butter, divided
1 tablespoon extra light olive oil, divided
2 garlic cloves, minced
2 cup sliced mushrooms
1 1/2 cups cherry tomatoes, whole
1/3 cup low fat, low sodium chicken broth
3/4 cup Marsala wine
1 tablespoon chopped oregano
2 tablespoons fresh parsley, chopped (plus more for garnish)

Instructions

1. Slice chicken breasts lengthwise to make 4 thin chicken cutlets. Season each with salt and pepper to taste.
2. In a shallow bowl, mix together 1/4 cup almond meal flour and the garlic powder. Dredge each chicken cutlet in the flour mixture and set aside,
3. In a large skillet, heat 1 tablespoon butter with 1/2 tablespoon olive oil over medium/high heat. Swirl the butter around to make sure the entire base of the skillet is coated. Place the four chicken breasts into the skillet and cook for 2-3 minutes per side or until fully cooked through and browned. Remove the chicken from the skillet and set aside.
4. Add the remaining 1 tablespoon butter and 1/2 tablespoon olive oil to the skillet and swirl to melt, scraping the brown bits off the bottom (that's where all the flavor lives!) Add the garlic and cook for approximately 2 minutes until fragrant and translucent.
5. Add in the mushrooms and tomatoes and stir to cover in the butter and oil. Add a splash of chicken broth and cook for about 5 minutes, until the mushrooms are browned and the tomatoes are cooked but still retaining their shape. Season with salt and pepper to taste. Add the remaining 1/4 cup almond meal flour and stir to combine.
6. Add in the rest of the chicken broth, marsala, oregano, and parsley. Stir to combine. Bring to a boil and then reduce to a simmer, cooking/reducing for 2-3 minutes.
7. Add the chicken back to the skillet, nesting in the sauce and vegetables. Cook for 4-5 minutes until the chicken is fully heated through and the sauce is bubbly.
8. Serve hot, sprinkled with more chopped parsley. Enjoy!

Taco Stuffed French Bread Banquette

Ingredients
12 ounces ground chuck or ground beef
1 (4.5) ounce can Old El Paso green chilis
1 (1 ounce) package Old El Paso taco seasoning
1/2 cup salsa
8 ounces low fat cream cheese, softened
1/4 cup fresh cilantro, chopped
1 cup shredded Mexican blend cheese
1/2 cup shredded Mozzarella cheese
1 x 20" French Bread Baguette, fully cooked
3 tablespoons unsalted butter, melted
1 tablespoon minced garlic
sea salt, to taste

Instructions

1. Preheat oven to 350F
2. Cook ground chuck or beef in large skillet over medium high heat. Stir in taco seasoning. Stir until browned and fully cooked. Drain beef of oil and return to the skillet.
3. Stir in green chilis, and salsa until fully combined.
4. In a large bowl, combine cream cheese, meat mixture, cilantro, and both types of cheeses.
5. Cut the ends off of the baguette and cut bread into quarters.
6. Using a long bread knife, cut the middle section out of the bread. Leave about a 1/2 inch wall around the outside of the bread.
7. Fill each section of bread with the cream cheese mixture. Be careful not to break the outside layer of bread as you fill it.
8. In a small bowl, combine melted butter, garlic, and sea salt.
9. Lay the bread together on a piece of foil. Brush with the butter mixture. Sprinkle with more cilantro if desired.
10. Wrap completely in the foil.
11. Place foil wrapped bread in the oven and bake for approximately 20 minutes until inside is fully melted and the bread is browned.
12. Serve warm, enjoy!

Notes: 

• If you would like the bread to be spicy, you can add Old El Paso Jalapenos as well! Chop 1/4 cup Jalapenos and add in to the cream cheese mixture.
• Keep the bread wrapped in foil until right before serving. This will help the cheese to stay melty and delicious!

Skinny White Russian

Ingredients
1 ounce (a tad under a shot) good quality vodka
2 ounces (a shot and a half) coffee liqueur (such as Kahula)
2 ounces Silk Soy Creamer (or more depending on how strong you like your drink)
caramel syrup for rim (optional)

Instructions

1. Dip the rim of your glass in caramel syrup (optional but so delicious!)
2. Add all of the ingredients to a glass with ice. Stir to combine.
3. Enjoy!

Nutella Lava Cookies

Ingredients
2 cups all-purpose flour
3 tsp cornstarch
1 tsp baking soda
1 tsp sea salt, plus more for sprinkling
½ cup granulated sugar
¼ cup brown sugar
2 eggs, at room temperature
1 cup butter, at room temperature
2 tsp vanilla
¾ cup unsweetened cocoa powder
24 tablespoons Nutella, chilled
1 cup semisweet chocolate chips, plus more for topping

Instructions

1. Scoop out 24 tablespoons of Nutella onto a sheet of parchment paper or silicon mat. Then freeze them for 1 hour or until solid.
2. Whisk together flour, cornstarch, baking soda and salt in a medium bowl and set aside.
3. In a separate large bowl whip up the butter until soft and fluffy, about 2 minutes.
4. Add both sugars and whisk together for another few minutes.
5. Mix in the eggs and vanilla until incorporated and gradually add cocoa powder.
6. Add the flour mixture and chocolate chips to the bowl. Mix until everything is combined.
7. Scoop about ¼ cup of the dough mixture at a time and using your hands roll the ball. Place the ball onto a baking sheet covered with parchment paper or silicon mat and repeat to make 24 equal dough balls.
8. Using the back of a spatula make holes in the centre of the dough balls and place Nutella frozen scoops in the middle.
9. Cover Nutella scoops completely inside by pulling the dough and forming balls. Make sure to work fast as Nutella quickly melts with the heat of your hands. Then place them on a silicon mat or baking sheet covered with parchment paper.
10. Sprinkle the tops with few additional chocolate chips and sea salt.
11. Freeze the balls for at least 1 hour.
12. Preheat the oven to 350 F and space the balls 2 inches apart on a baking sheet or silicon mat.
13. Bake for 12 minutes. Cookies will flatten out and get crispy on the edges but the centre will still feel soft. Don’t worry they will continue to cook outside the oven while resting.
14. Let the cookies rest for 15 minutes before serving.

Dark Chocolate Pudding

INGREDIENTS
1 pie crust, baked according to package directions and cooled (or make your own from scratch!)
½ cup sugar
2 tablespoons unsweetened cocoa powder
3 tablespoons corn starch
2 eggs
2½ cups milk
1 cup chopped dark chocolate
1 cup heavy cream
1 teaspoon vanilla
½ cup powdered icing sugar

INSTRUCTIONS

1. In a large skillet, combine sugar, cocoa powder and corn starch and whisk until smooth.
2. Add eggs and milk and whisk until smooth.
3. Cook over medium heat, whisking often, until it comes to a simmer.
4. Continue cooking over medium heat, whisking constantly, until thickened (should coat the back of a spoon and will look like thin pudding).
5. Remove from the heat, stir in chopped chocolate and stir until melted.
6. Pour through a fine mesh sieve into prepared pie crust and smooth with a spatula. Place a piece of wax paper over top and press onto the surface of the pudding to prevent a film from forming while it cools.
7. Refrigerate until set, about 4 hours or overnight.
8. Whip cream with an electric mixer until soft peaks form. Add vanilla and icing sugar and beat on high until stiff peaks form. Spread over pie once set. Garnish with chocolate shavings if desired.

Bailey's Chocolate Mousse

INGREDIENTS
2 tsp. unflavored gelatin
2 Tbsp. cold water
¼ c. boiling water
½ c. sugar
2 Tbsp. cocoa powder (for a more intense chocolate flavor, add 1 additional Tbsp.)
1½ c. heavy cream, very cold
½ c. Bailey's, very cold
1 tsp. vanilla

INSTRUCTIONS

1. Sprinkle gelatin over cold water in small bowl; stir and let stand 1 minute to soften.
2. Add boiling water; stir until gelatin is completely dissolved. Let stand to cool.
3. *Before preparing mousse, prep bowl and beaters by placing in the freezer for 15 minutes to chill.*
4. Stir together sugar and cocoa in small mixing bowl; add heavy cream.
5. Beat at medium speed until stiff peaks form; gradually pour in Bailey's, vanilla, and gelatin mixture, beating continuously at high speed until well-blended and soft peaks form.
6. Spoon into serving dishes and place in refrigerator to chill. (*For a faster setting mousse, chill bowls before filling.)
7. Chill 1 hour or until ready to serve.

Hot Caramelized Onion Dip with Bacon and Gruyere

Ingredients
4 bacon strips
2 sweet onions, halved and thinly sliced
¼ teaspoon sugar
¼ teaspoon sea salt
1 tablespoon dry sherry
¼ teaspoon tabasco
½ teaspoon chopped fresh thyme
1 cup shredded Gruyere Cheese
½ cup sour cream
½ cup mayo
¼ teaspoon freshly, ground black pepper

Instructions

1. Preheat oven to 400 degrees.
2. Cook bacon in a large nonstick skillet. Remove to a paper towel lined plate to cool. Crumble.
3. Add onions, sugar, and salt to bacon fat in the skillet and cook over medium-high heat for about 5 minutes. Reduce heat to medium and cook, stirring often, until onions turn a deep golden brown color. This can take as long as 20 minutes. If onions start to burn, turn heat down to medium-low.
4. Add sherry and cook 1 minute. Stir in thyme and tabasco. Remove from heat.
5. Mix together sour cream and mayo in a medium bowl. Add crumbled bacon, cheese, onion mixture, and black pepper. Mix together well and transfer to a 2-cup baking dish.
6. Bake 20 minutes, or until bubbly and golden brown on top.

Garlic-Steamed Manila Clams

Ingredients
2 tbsp. olive oil
8 cloves garlic, chopped
2 small shallots, minced
1 cup dry white wine
1⁄2 cup clam juice
3 tbsp. unsalted butter
2 tbsp. minced thyme
Kosher salt and freshly ground black pepper, to taste
2 lb. Manila or little-neck clams or mussels, scrubbed
2 tbsp. minced parsley
Crusty bread, for serving (optional)

Instructions
Heat oil in a 6-qt. saucepan over medium. Cook garlic and shallots until golden, 8–10 minutes. Add wine, clam juice, butter, thyme, salt, and pepper; boil. Add clams; cook, covered, until shells open, 3–4 minutes. Stir in parsley; serve with bread, if you like.

Sun Dried Tomato, Spinach & Cheese Stuffed Chicken Breast

INGREDIENTS
2 small chicken breasts (6oz/180g), boneless and skinless
½ cup sun dried tomato, cut into strips (oil packed. Use enough to cover the chicken)
4 slices mozzarella cheese (or other melting cheese of choice)
Handful of spinach leaves
2 tsp olive oil

Italian Dressing
1 tbsp Dijon Mustard
1 tbsp white wine vinegar or lemon juice
½ tsp sugar (any)
2 tsp olive oil
½ tsp EACH Italian mixed her and red pepper flakes (Note 1)
Salt & pepper

INSTRUCTIONS

1. Preheat oven to 180C/350F.
2. Whisk together the Italian Dressing ingredients in a bowl. It will be thicker than salad dressing.
3. Cut a pocket into each chicken breast, taking care not to cut all the way though.
4. Coat the chicken (inside and out) with the Italian Dressing.
5. Place chicken on work surface. Stuff with sun dried tomato, top with cheese then finish with spinach leaves. Just stuff in as much as you can.
6. Seal with toothpicks (just stick them in on the diagonal - see photo in post).
7. Heat oil in an ovenproof skillet over high heat. Add chicken and cook for 1½ minutes on each side, or until golden.
8. Transfer to oven and cook for 15 minutes, or until cheese is melted and bubbly and chicken is cooked through. Rest for 3 minutes before serving, drizzled with the juices in the skillet.

NOTES
1. Use whatever dried herbs you have - thyme, oregano, parsley, basil.

2. Typically, a 6oz/180g chicken breast (which is a small chicken breast) will take 25 minutes to roast at 180C/350F. This recipe takes less time to roast because: a) it is started on the stove; and b) because the breast is stuffed, it cooks a bit from the inside because the stuffing is not as dense as chicken flesh.

Roasting times for different chicken breast sizes (2 - 4 breasts, for more, add a few minutes) at 180C/350F:
Small 6oz/180g - 15 minutes
Medium 7 oz / 210g - 18 minutes
Large 8oz/250g - 20 minutes

3. Other ideas for stuffing: Spinach (thawed frozen spinach, excess water squeezed out), ricotta, feta, olives, other pickled / marinated vegetables, fresh herbs, bacon (of course).

4. Slightly adapted from this Sun Dried Tomato, Spinach and Cheese Chicken by Yammie's Noshery.

5. Nutrition is per serving, for a whole 6oz/180g chicken breast per person. If you use chicken breast much larger than this, each chicken breast can serve 2 people.

Cheesy Mini Potato Gratin Stacks (Muffin Tin)

INGREDIENTS
Oil spray
1.6lb / 800g potatoes
2 tbsp butter
2 garlic cloves, crushed
¼ cup cream
½ tsp salt
Black pepper
1 cup grated melting cheese (I used cheddar)
2 tbsp fresh thyme leaves or 1 tbsp dried thyme

INSTRUCTIONS

1. Preheat oven to 350F/180C.
2. Spray a standard 12 hole muffin tin with oil.
3. Peel then slice potatoes into thin slices.
4. Place butter and garlic in a microwave proof cup or bowl, then melt in 30 second bursts.
5. Add cream, salt and pepper into the butter. Stir to dissolve the salt.
6. Place potato slices into the muffin tin so they go halfway up the muffin tin holes.
7. Drizzle each potato stack with ½ tsp of cream mixture then sprinkle with half the thyme.
8. Sprinkle HALF the cheese over the potato stacks.
9. Top with remaining potato slices. Drizzle with remaining cream mixture and remaining thyme.
10. Cover loosely with foil and bake for 35 minutes.
11. Remove from oven, sprinkle with remaining cheese and bake without foil for 10 minutes or until golden and the potato is soft.
12. Let stand for 5 minutes before removing. Use a tablespoon or butter knife to help scope them out. (Note 3)

NOTES
1. You need to use starchy potatoes as they breakdown when cooked, becoming nice and fluffy on the inside and golden and crunchy on the outside. The best to use are Russet (common in the US), Dutch creams, King Edwards or red delight. However, great all rounders like golden delight, coliban, red rascal and Sebago (popular in Australia - the dirt brushed ones) still works great. 

I use Sebago which are the brushed potatoes you can get from any supermarket in Australia (ie. the ones with dirt on them). If you are based in the US, a great all rounder to use is Russet which I understand is one of the most widely used potatoes in the US.

2. Fantastic for making ahead! Either freeze them (defrost before reheating) or keep them in the refrigerator. Them pop them in a 180C/350F oven for 10 minutes just to heat through.

3. Spraying the muffin tin + the butter and cream helps keep the gratin stacks from sticking to the muffin tin. Also, the muffin tin I use is non stick. If your muffin tin is not non stick, spray it generously with oil before putting the potato in to ensure it slips out easily! Because starchy potatoes are used for this recipe, they breakdown and become soft so they sort of bond together which helps keep these stacks upright. Some might slide slightly when you take them out but the resting time helps "set" them.

Romano Chicken with Lemon Garlic Pasta

INGREDIENTS

ROMANO CHICKEN:
½ lb chicken breasts (butterflied or thinly cut into cutlets)
salt and pepper
½ cup finely grated parmesan cheese
1 egg
dry parsley
½ cup panko bread crumbs (homemade or store-bought)
oil for frying (I used combination of olive oil and sunflower oil)s

LEMON GARLIC PASTA:
½ lb linguine or spaghetti or other pasta
juice from 1 lemon, or to taste
3 garlic cloves, minced
zest from ¼ lemon
2 Tbsp butter, cold
2-3 Tbsp whipping cream, or to taste
salt, pepper

INSTRUCTIONS

ROMANO CHICKEN:

1. Place parmesan cheese in a shallow dish. In another dish, put beaten egg with dry parsley; in third dish put panko bread crumbs.
2. Season chicken cutlets with salt and pepper; dredge with parmesan cheese, dip into beaten egg; press the chicken in panko bread crumbs to coat on both sides; shake off the excess.
3. Heat olive oil in a pan; add chicken cutlets and cook on low heat until golden and cooked through.

LEMON GARLIC PASTA:

1. Cook pasta according to package direction; drain (reserve about ½ cup pasta water).
2. Add lemon juice to a pan; add garlic, lemon zest, a pinch of salt and pepper, and cook until liquid is reduced to about half.
3. Add 1 Tbsp butter and slowly melt into your sauce, while swirling the pan; add another 1 Tbsp butter and repeat; stir in whipping cream and about 2 Tbsp pasta water.
4. Add cooked pasta and toss to combine. Serve romano chicken over lemon garlic pasta.

Ham and Swiss Stromboli

Ingredients
1 tube (11 ounces) refrigerated crusty French loaf
6 ounces thinly sliced deli ham
3 green onions, sliced
8 bacon strips, cooked and crumbled
1-1/2 cups (6 ounces) shredded Swiss cheese (see note)

Instructions

1. Preheat oven to 350°. Unroll dough into a rectangle on a greased baking sheet. Place ham over dough to within ½ inches of edges of the dough; sprinkle evenly with onions, bacon and cheese. 
2. Roll up jelly-roll style, starting with a long side. Pinch seam to seal and tuck ends under. Place seam side down on baking sheet.
3. With a sharp knife, cut several ¼-in.-deep slits on top of loaf. Bake 20-30 minutes or until golden brown. 
4. Cool slightly before slicing. Serve warm.

Notes
You can also use sliced swiss cheese. It makes it a littler harder to roll but works just as well!
Source: slightly adapted from Taste of Home. I used less green onions.

Taco Bake

Ingredients

• 1 ½ lbs. lean ground beef
• 1 can diced tomatoes with green chilies
• ½ cup water
• 1 cup sour cream
• 1 pkg. taco seasoning 
• 8-oz. shredded Colby-Monterey Jack cheese
• Corn tortilla chips

Instructions

1. Preheat oven to 350°.
2. In a medium skillet over medium heat, brown the ground beef and drain fat.
3. Add the diced tomatoes with green chilies, water, sour cream and taco seasoning mix.
4. Let simmer for 5-10 minutes.
5. In the bottom of a greased 9×13” baking dish, place a layer of tortilla chips.
6. Cover with a layer of meat mixture then a layer of cheese.
7. Repeat this process until the last layer is cheese.
8. Bake for 20 minutes, or until the cheese is bubbly.

Notes

Taco Bake is a very simple recipe with limited ingredients. If you want to amp up the flavors and texture of this casserole, add a layer of any or all of the following: drained, whole kernel corn, drained pinto or black beans, sliced olives, diced red & green bell peppers, sliced jalapeno peppers, and green onions after the first layer of cheese is applied.[br][br]A small amount of diced, seeded jalapeno peppers can be added to the meat mixture if you want more heat.[br][br]If you want to increase the heat in the recipe try Pepper Jack cheese for all or part of the cheese.

No Bake Oreo Cheesecake

INGREDIENTS:

1 Oreo Crust (or store bought)
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla
1 container (8 ounces) Cool Whip, plus more for garnish
10 Oreos, divided

DIRECTIONS:

1. Beat cream cheese, sugar, and vanilla with a hand mixer in a large bowl.
2. Chop 8 of the Oreos into coarse pieces. Add to mixing bowl and mix in with the mixer until combined. This will break up some of the chunks into smaller pieces. Fold in the Cool Whip.
3. Spread filling into prepared pie crust. Chill at least 2 hours before serving.
4. Before serving, crush the remaining 2 Oreos. Top with more whipped topping and the crushed Oreos.
5. Store covered in refrigerator for up to 3 days.

Sweet Cream Shooters

INGREDIENTS:
1 ounce vanilla vodka (may substitute regular, whipped, or cake vodka)
1 ounce kahlua
Splash of International Delight Sweet Cream Coffee Creamer
Whipped Cream and cocoa, for garnish, optional

DIRECTIONS:

If your ingredients are all cold, you can just add them in the order listed to a 2.4 ounce shot glass. Otherwise, add the vodka and kahlua to a shaker with ice, shake, then strain into shot glass. Add a splash of coffee creamer. Top with whipped cream and a sprinkling of cocoa (optional).

NOTES:
Can't find the Sweet Cream Coffee Creamer? Use your favorite flavor!

Tiramisu Mousse

INGREDIENTS:
1 1/2 teaspoons instant coffee (I use the Starbucks Via packs)
1/4 cup hot water
1 cup heavy whipping cream, cold (see note)
1 1/2 cups powdered sugar (see note)
8 ounces marscarpone cheese or cream cheese (low fat cream cheese is fine)
1 teaspoon vanilla extract
1 tablespoon unsweetened cocoa powder
1 ounce semi-sweet baking chocolate

DIRECTIONS:

1. Place the instant coffee in the hot water and stir. Let cool for 5 minutes.
2. Beat heavy whipping cream until stiff peaks form. Chill until ready to use. (Alternately: you can use an 8 ounce carton of whipped topping. See note.)
3. Mix powdered sugar and marscarpone/cream cheese with a hand mixer until smooth. Mix in vanilla extract and 1 tablespoon of the coffee. Add up to the entire amount of coffee, depending on how strong you want your tiramisu. (I added all of it because that’s how I roll.) Mix in vanilla.
4. Fold whipped cream into coffee mixture gently. Place the tiramisu in a gallon size ziploc bag that is fitted with a large round or 1M tip.
5. Pipe a small amount the bottom of each of 4 serving glasses (my glasses were 6 ounce size). Top the layer with a dusting of cocoa powder. Continue layering the tiramisu and cocoa powder. Once you get to the top layer, grate the 1 ounce of semi-sweet baking chocolate over the tops of the serving dishes (instead of the dusting of cocoa powder). This gives a sweet first taste instead of being bitter from the unsweetened cocoa. Chill, covered, in the fridge until ready to serve.

NOTES:
Whipped cream note: you can substitute whipped topping for the 1 cup of heavy whipping cream. Use about 8 ounces, no whipping needed. Just skip step 2.

I used cream cheese because I can't always find marscarpone at my store. It's often in the specialty cheese section and is basically an Italian cream cheese. Use whichever you can find!

Coffee note: mine was strong instant coffee and I added a lot. Taste as you go and make this as strong as you like it. The color will vary depending on the amount of coffee used.

Powdered sugar note: if you use whipped topping and/or less coffee you may need less powdered sugar. Start at 1 cup and increase as needed.

Matcha Green Tea Truffles

INGREDIENTS
8 oz (about 1⅓ cup) white chocolate, finely chopped
2½ tsp matcha
⅓ cup heavy cream
4 tbsp unsalted butter
pinch of salt

Dusting:
1 tsp matcha
1 tsp powdered sugar
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INSTRUCTIONS

1. Place the white chocolate in a heatproof bowl. Set aside.
2. In a saucepan over low heat, heat the cream and butter. Sift in the matcha powder and salt. Heat until the mixture just comes to a small boil and the powder has thoroughly incorporated.
3. Pour the hot cream mixture over the white chocolate and stir until the mixture is smooth and the chocolate has melted.
4. Refrigerate for at least 3 hours, (preferably overnight) or until the chocolate has firmed.
5. In a small bowl, combine the 1 tsp matcha and 1 tsp powdered sugar.
6. Using a teaspoon, shape the chocolate into balls. (If you’re having trouble, lightly powder your hands with the matcha powdered sugar mix and very quickly work it into balls with your fingers!)
7. Roll each ball in the matcha powdered sugar mixture. (You might have to re-roll upon serving if the powder melts into the truffles.) Store in the refrigerator. Enjoy!!

Beer Ice Cream Float

Ingredients

• 1 bottle (12 oz.) chocolate stout beer
• 1/2 cup Tipsy Scoop Vanilla Bean Bourbon ice cream

Instructions

1. In a glass mug or pint glass, add two scoops of vanilla bean ice cream.
2. Tilt the mug or glass slightly and then slowly straighten it while you pour. The beer will settle in around the ice cream. Once three-quarters full, stop and allow the beer to settle, about 90 seconds. Then fill the glass the rest of the way and top off with another scoop of ice cream if you want to really treat yo self.
3. Serve immediately with a spoon or straw.

Chocolate Chip Cookie Ice Cream Sandwich

Ingredients

Chocolate Chip Cookies (video recipe here)

1 1/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
7 tablespoons unsalted butter, room temperature
3/4 cups brown sugar, packed
2 tablespoons granulated sugar
1 egg
1 teaspoon vanilla
1 cup mini chocolate chips

Ice Cream Sandwiches

Chocolate chip cookies
Vanilla Ice Cream (about half gallon)
1 cup mini chocolate chips

Instructions

Chocolate Chip Cookies
1. Preheat oven to 350° F. Line a baking sheet with parchment paper and set aside.
2. In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment, beat on medium speed the butter, brown sugar and granulated sugar until light and fluffy, about four minutes. Scrape down the sides of the bowl when necessary. Add the egg and vanilla. Beat until combined, 20 to 30 seconds.
4. With the mixer on low, slowly add the flour mixture to the dough. Careful not to over beat. With a wooden spoon or rubber spatula, stir in the chocolate chips by hand.
5. Scoop about 2 tablespoons of cookie dough, shape into a ball, and place onto the prepared baking sheet. Repeat placing each ball of cookie dough about 1- to 2-inches apart. Bake for about 12 minutes or until the edges start to turn brown. Cool on the pan for 5 minutes and then transfer to a wire rack to cool completely. Transfer to the freezer for 20-30 minutes.
Ice Cream Sandwich Assembly (video below)
6. Take one cookie and place a scoop of ice cream (about 1/4 cup) on the flat side of the cookie. Top with flat side of second cookie to make a sandwich.
7. Place mini chocolate chips in a bowl or on plate. Roll sides of the sandwich in the chips. Serve immediately or wrap tightly in plastic wrap and freeze.

Notes

*Transferring the chocolate chip cookies to the freezer is essential. If you try to make the sandwiches with warm or room temperature cookies, the cookies will break when you press the ice cream between them. You will also get chocolate chips all over your hands!

Patriotic Cheesecake Popsicles

Ingredients

1 cup fresh raspberries (1/2 pint)
1 cup fresh blueberries (1/2 pint)
One 8 ounce package of cream cheese (about a cup), room temperature
1/2 cup plus 1 tablespoon granulated sugar
3/4 cup plus 2 tablespoons low-fat milk

Instructions

1. In a medium bowl, mash raspberries with a spoon or using your hands until a jam-like consistency is reached. Set aside. In a separate medium bowl, repeat the same process with the blueberries and set aside.*
2. In a food processor, blend cream cheese, sugar and milk together. Divide the mixture into three separate bowls (one for red, one for white and one for blue). Each bowl will contain about 3/4 cup of cheesecake mixture. If there is any remaining, add it to your "white" bowl.
3. Pour the raspberry mash into one bowl and stir to create the red. Pour the blueberry mash into another bowl and stir to create the blue.* There should now be three bowls—one raspberry cheesecake mixture, one regular cheesecake mixture and one blueberry cheesecake mixture.
4. Spoon raspberry cheesecake mixture into each popsicle mold about a third of the way up. Place in the freezer for 10-15 minutes (this will ensure the colors don't mix together). Next, spoon the regular cheesecake mixture into each popsicle mold another third of the way up. Place in the freezer for 10-15 minutes. Lastly, spoon the blueberry cheesecake mixture into each popsicle mold until almost full. Leave about 1/4-inch at the top as popsicles will expand as they freeze. Place popsicle sticks into each mold.
5. Place popsicle molds in the freezer for at least 5 hours or overnight to fully harden.***

Notes

Don't like raspberry seeds and blueberry skins? Simply place a bowl beneath a mesh strainer and place the raspberry mixture in the strainer. Using the back of a spoon, press the mixture against the strainer to separate the juices from the seeds. Repeat with blueberry mixture to remove skins from the juices.
*The red bowl will probably be pink in color and the blue bowl may be purple in color. They will darken up in the freezer!
***To remove popsicles, fill a pan or container that is at least as tall as your mold with warm (not hot) water, and briefly dip the mold in until the pops loosen, about 20 seconds. Remove the mold from the water and place it on a sturdy surface. Gripping the handles, pull gently upward to get nice, clean pops. If it feels like a struggle to unmold, leave the pops in the warm water a little longer. You can leave pops in their molds for several days, though it's best to unmold within a day so they don't discolor or change texture.

Cinnamon Apple Almond Crumble

Ingredients

1 • large Granny Smith apple [cut into small bite-sized cubes]
1/2 cup • plain roasted almonds
1 tbsp • melted unsalted butter
1 tbsp • raw honey
1/2 tsp • cinnamon
1/2 cup • plain whipped cream

Instructions

1. Preheat oven 350ºF/180ºC
2. Mix the apple cubes and cinnamon and divide into two ramekins.
3. Blitz the almonds in a food processor until very fine. Stir in the butter and honey.
4. Crumble the almond mixture on top of the apples.
5. Slide the ramekins into the oven and bake for 30 minutes.
6. Serve immediately as is, or with the whipped cream (recommended).

Red, White and Blue Velvet Mini Whoopie Pies

Ingredients

Patriotic Whoopie Pies
2 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, room temperature
1 cup packed brown sugar
1 egg
1 teaspoon vanilla
1/2 cup buttermilk
1 tablespoon red food coloring*
1 tablespoon blue food coloring*

Cream Cheese Frosting
1 cup (8 ounce package) cream cheese, room temperature
1/4 cup (1/2 stick) unsalted butter, room temperature
11/2 cups sifted confectioner's sugar
1/2 teaspoon vanilla extract

Instructions

Whoopie Pies

1. Preheat oven to 375 degrees F. Line baking sheets with parchment; set aside.
2. In medium bowl combine flour, cocoa powder, baking soda, and salt; set aside.
3. In large mixing bowl beat butter on medium to high speed for 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and buttermilk, beating after each addition just until combined.
4. Evenly divide batter into two bowls (about 1 1/2 cups batter per bowl). In one bowl, stir in the red food coloring. In the other bowl, stir in the blue food coloring.
5. Transfer the red velvet dough to a pastry bag fitted with a 1/4-inch round frosting tip. Begin piping dough into quarter-sized rounds onto the parchment lined baking sheets placing them about 1-inch apart, then flatten cookie as needed.**
6. Bake in preheated oven for about 5 to 6 minutes until edges are set. Allow to cool 2 minutes on baking sheet then transfer to a wire rack to cool completely.

Cream Cheese Frosting
Beat the cream cheese and butter in a large bowl until smooth. Add the powdered sugar and vanilla and beat until creamy and lump-free. Transfer to a frosting bag fitted with a 1/4-inch tip.

Assembly
Match red velvet cookies up with blue velvet cookies based on size. Frost a dollop of frosting on one red velvet cookie and sandwich with a blue velvet cookie. Repeat for remaining cookies. Store in an airtight container (in refrigerator if not serving within an hour). Whoopie pies will stay for three to four days in the fridge.

Notes

Use 1 Tablespoon food coloring for regular liquid food coloring. For gel or concentrated food coloring, use 1 teaspoon.
*Sometimes peaks will form when using a frosting bag. Get your hands slightly wet with water to help shape the cookies if needed. Alternatively, cookies can be scooped and placed on to the cookie sheet, but will most likely still need shaping to create rounds.

Japanese Clear Onion Soup

Ingredients
2 • onions [diced]
6 cups • vegetable broth or water [whichever you have at hand]
2 • celery stalks [diced]
2 • carrots [peeled and diced]
2 • garlic cloves [minced]
handful • button mushrooms [thinly sliced]
handful • sliced scallions
to taste • salt and pepper
to taste • soy sauce and Sriracha
Get Ingredients

Instructions

1. Sauté the onions in a pot in a little bit of oil until slightly browned.
2. Add the carrot, celery, and garlic and 6 cups of vegetable broth/water.
3. Bring to the boil and then simmer for 30 minutes.
4. Season to taste with salt and pepper.
5. Strain the veggies from the broth and add the mushrooms and scallions before serving.

No-Bake Tiramisu Truffles

Ingredients

24 ladyfingers
2 tablespoons sugar
2/3 cup mascarpone cheese, room temperature*
2-3 tablespoons espresso**
2 cups (12 ounces) semi-sweet chocolate
2 teaspoons espresso powder (optional)

Instructions

1. In a food processor, blend lady fingers until you have fine crumbs. Set aside 2 tablespoons to sprinkle on the truffles later. Transfer the remaining crumbs to a bowl. Add the sugar and whisk until combined.
2. Using a hand mixer (or stand mixer) add the mascarpone cheese to the bowl and mix until fully incorporated. Add the espresso one tablespoon at a time. You do not want a goopy consistency. It should be similar to a soft cookie dough. Transfer the mixture to a tupperware container and place in the fridge for 45 minutes to an hour.
3. Line a baking sheet with wax paper or parchment paper. Remove the mixture from the fridge (it should be firmer now). Start to shape the mixture into 36 (1-inch) balls and place them on the prepared baking sheet. Freeze for 10 minutes.
4. Melt the chocolate (see tips here) and stir in the espresso powder. Dip a cold tiramisu truffle into the melted chocolate and transfer it back to the baking sheet. Sprinkle it with the crushed lady fingers you set aside earlier. Repeat for the remaining truffles.
5. Place the baking sheet in the fridge for a 5 to 10 minutes for the chocolate to harden. Store tiramisu truffles in an airtight container in the fridge.

Notes

*3/4 cup (6 ounces) cream cheese can be substituted for mascarpone
**Strong coffee or coffee liquor can be used in place of espresso