Grilled Lamb Chops with Mint Gremolata

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Ingredients 

Mint Gremolata

  • ¾  cup mint, roughly chopped

  • 1 tablespoon of lemon juice

  • 2 cloves garlic

  • zest of 1 lemon

  • ¼ cup olive oil

  • salt & pepper

Lamb Chops

  • 4-6 lamb chops

  • Salt & pepper

  • oil

Recipe

Mint Gremolata

  1. Using a mortar and pestle, or a food processor, crush  the mint, lemon juice, garlic cloves, and zest. Drizzle in the olive oil and season with salt and pepper to taste. The mixture should remain course, so if using a blender, pulse it until the mixture is just combined. Set aside.

Lamb Chops

  1. Heat up your grill pan. Season the lamb with salt and pepper. Lightly oil the pan, and place chops on grill pan, cooking 2 to 3 minutes per side for medium rare.

  2. Once they are done, plate the chops and drizzle the gremolata on top.

Beet & Citrus Salad


Ingredients 

  • 2 medium beets mixed variety , sliced (such as red, gold)

  • 4 oranges mixed variety (such as Cara-Cara, blood orange, or navel)

  • 2 radishes, sliced

  • Handful of fresh mint

  • 1/4 cup olive oil

  • 2 tablespoons of  red wine vinegar

  • 1 tablespoon of honey

Recipe

  1. Preheat oven to 400º.

  2. Place the beets in the middle of a large foil. Drizzle with the olive oil, and season with salt and pepper. Wrap up each bundle to seal it. Roast until tender, 40 minutes to 1 hour (depending on the size of the beets). Peel the beets when they are cool enough to handle. Let cool completely.

  3. Using a sharp knife, peel and pith the oranges. Cut into 1/4-inch-thick rounds; place in a bowl, cover and refrigerate.

  4. Slice the radishes.

  5. Once the beets are cooled, slice them into ¼-inch-thick rounds. Set aside.

  6. For the dressing, whisk the olive oil, red wine vinegar and honey together. Season to taste.

  7. To assemble, arrange the oranges, beets and radishes on a large platter. Drizzle the vinaigrette and top with the fresh mint leaves.

Pea & Mint Risotto

Going green in celebration of Earth Day!

This fresh and vibrant green Pea and Mint Risotto is luxurious while still being a light dish. It’s perfect for a weeknight meal, as it is very quick to whip up.

When the warm weather arrives, my backyard gets taken over by mint! All Spring and Summer long I have plenty of mint to cook, bake and make tea with. So this recipe helps utilize my garden’s herbs and celebrate this wonderful day! GO GREEN!


Ingredients 

  • 1 medium onion, finely chopped

  • 2 tablespoons butter

  • 1-½ cups uncooked Arborio rice

  • 4 sprigs fresh mint

  • 4 ½ cups reduced sodium chicken broth

  • ⅓ cup white wine

  • 1/3 cup frozen peas, thawed

  • ½ cup parmesan cheese

Recipe

  1. In a small saucepan, heat the broth and keep warm.

  2. In a large nonstick pot, sauté onion in butter for 2-3 minutes or until tender.

  3. Add the rice, cook and stir 2-3 minutes. Add the wine, cook and stir until all of the liquid is absorbed.

  4. Stir in heated broth, a ladle at a time, stirring constantly. Allow the liquid to absorb between each addition.

  5. Meanwhile, in a blender, add the peas with a splash of water and blend into a puree.

  6. Cook until risotto is creamy and almost tender around 20 minutes. Add the sprigs of mint & the pureed peas. Cook until heated through.

  7. Remove the mint sprigs.  Add Parmesan cheese and serve immediately.

    Garnish with pea shoots or asparagus for an added bite.




Bacalhau à Brás (Cod fish with potatoes and eggs)

Tomorrow is Father’s Day in Portugal! In honor of my Dad, I have made his favorite recipe - Bacalhau à Brás, and one that he cooked often when I was growing up. Every bite brings me back to when I was a kid, seating at the dinner table and telling him that I hated olives! But now this is one of my favorites!

It’s such an easy recipe to do, cod mixed with onions, fries, and eggs. If there is a recipe to make someone fall in love with cod, it has to be this one! 

My Portuguese Mother // Bacalhau à Brás
My Portuguese Mother // Bacalhau à Brás
My Portuguese Mother // Bacalhau à Brás
My Portuguese Mother // Bacalhau à Brás
My Portuguese Mother // Bacalhau à Brás

Ingredients 

  • 1 pound dried salt cod

  • 7 tablespoons olive oil, divided

  • 1 1/2 pounds potatoes, peeled, cut into matchstick-size strips (about 6 cups)

  • Enough oil to fry potatoes

  • 1 large onion, thinly sliced

  • 8 large eggs

  • Salt

  • freshly ground black pepper

  • 4 tablespoons chopped flat-leaf parsley leaves, divided

  • 18 black or green olives

Recipe

  1. Soak the salted cod in water for 24/36 hours, changing the water 3 or 4 times – depending on the thickness of the cod

  2. Heat oil in deep heavy bottom pot

  3. When hot, add potatoes and fry until golden – you want the potatoes light golden not to crispy

  4. Dry on paper towel to get rid of excess oil

  5. Add the cod to a pot of water, bring to a boil.

  6. Lower the temperature and simmer the cod for about 10 minutes.

  7. Remove the cod pieces with a skimmer and onto a plate.

  8. Remove the skin from the cod and shred it, making sure to discard all the bones

  9. In a large skillet over medium heat, add the olive oil. Add the onion and sauté for 5 minutes while stirring.

  10. Add the cod, mix and continue to cook for 5 minutes.

  11. Add half of the matchstick chips and mix.

  12. In a bowl, lightly beat the eggs with a pinch of salt and pepper.

  13. Add the eggs to the cod mixture and stir until the eggs are half-cooked.

  14. Add half of the matchstick chips, half of parsley and stir one last time.

  15. Remove immediately from heat to avoid overcooking the eggs

  16. Arrange in a dish.

  17. Garnish with leftover parsley and black olives.

Fennel Citrus Salad

I am a HUGE salad fan. I eat salad every single day! Boring, I know. But to make it exciting and delicious, I use a variety of different ingredients. One of my favorite ways is to add fruit to my salads. I like having a nice crushing bite of an apple or a refreshing orange, and it completely elevates the entire dish.

In honor of citrus season, I decided to highlight the citrus and add ingredients that would compliment them. Fennel is a great ingredient that I feel is not used enough! The licorice flavor is definitely not for everyone, but when paired well, it helps pull the entire dish together.

I used a mandolin to slice the fennel, as it is very fibrous, so slicing them very thin is the best way to eat it. In addition, the salad is topped with chopped pistachios, fennel fronds and drizzled with a light vinaigrette!

This dish is perfect for serving alongside a steak or a frittata for breakfast!

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Ingredients 

  • 1 cara- cara oranges, peeled & sliced

  • 1 grapefruit, peeled & sliced

  • 2 blood orange, peeled & sliced

  • 1 large fennel bulb, peeled & sliced

  • 2 tbsp. olive oil

  • 1 tbsp. lemon juice

  • 1 tsp. honey

  • ¼ cup. crushed pistachios

  • 2 tbsp fennel fronds

  • Sea salt

Recipe

  1. Halve and core the fennel bulb. Chop the fronds and set aside. Using a mandoline, carefully slice the fennel into thin slices. Set aside.

  2. Using a paring knife, remove peel and white pith from citrus, being careful not to remove too much of the flesh. Slice citrus into ½"-thick rounds.

  3. For the vinaigrette, using a small bowl, whisk the olive oil,  lemon juice, and honey together.

  4. To assemble, plate the citrus and fennel on a platter. Scatter the chopped pistachios and fronds over the salad. Sprinkle with sea salt and drizzle the vinaigrette. Serve immediately.

Raspberry Overnight Chia Pudding

This 3-ingredient Chia Pudding is the easiest breakfast you will ever make! 

Breakfast is my favorite meal of the day but mornings, during the week, are usually quite hectic in my house. So, for me, having a breakfast made and ready to go is the truly a time saver.

These tiny little seeds are a great protein source and are loaded with antioxidants, fiber, omega -3 fatty acids, iron and calcium which makes them one of the most nutritious foods on earth!

Topped with my Raspberry Chia Jam, this overnight pudding will hit all your taste buds and will become your favorite go to breakfast!  

 
My Portuguese Mother // Raspberry Chia Pudding
My Portuguese Mother // Raspberry Chia Pudding
My Portuguese Mother // Raspberry Chia Pudding
My Portuguese Mother // Raspberry Chia Pudding

Ingredients 

Raspberry Chia Jam

  • 2 cups frozen raspberries

  • Zest & juice of ½ lemon

  • 1 to 2 tablespoons honey, agave, maple syrup, or sugar

  • 2 tablespoons chia seeds

Chia Pudding

  • 1 1/2 cups dairy-free milk

  • 1/2 cup chia seeds

  • 1-2 tablespoons of agave or maple syrup, to taste

Recipe

Raspberry Chia Jam

  1. Add the raspberries, honey (maple syrup or agave), lemon juice, and  zest to a small saucepan and allow it to cook, over medium heat, until the fruit is thawed and the sauce is brought to a boil.

  2. Remove the pan from the heat and stir in the chia seeds. Bring the pan back to the heat for 2-3 minutes until the jam has thickened.

  3. Store in an airtight jar mason jar for about 1 week.

Chia Pudding

  1. In a bowl, add milk, chia seeds, and agave. Whisk to combine.

  2. Cover and refrigerate overnight, or for at least 3-4 hours. The chia pudding should be thick. If it has not thickened, add more chia seeds, stir and refrigerate for another 30 minutes.

  3. To assemble it:  layer the Raspberry Chia Jam, followed by the Chia Pudding and top it with the jam again.

 

Ginger Carrot Sweet Potato Soup

Being raised with my grandmother, one of the things I remember most is how much soup she would make and how much soup I was forced to eat!!

We ate a variety of vegetable soups from carrots and potatoes to spinach soup. Finishing the bowl before being able to go outside and play was a daily struggle.

As I’ve gotten older I’m happy to have been raised that way, I think it helped my palette, and I love a nice warm bowl of vegetable soup!

One of the top three favorite soups is this Ginger Carrot and Sweet Potato soup. Its velvety, and full of flavor. The ginger gives it an extra zing, alongside some fantastic health benefits.

This soup is a time saver! The vegetables are all dumped in a pot cooked until tender, blended and served. Topped with a drizzle of olive oil and some seeds to for added texture, this soup is perfect for all.

My Portuguese Mother // Carrot Sweet Potato Soup
My Portuguese Mother // Carrot Sweet Potato Soup
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My Portuguese Mother // Carrot Sweet Potato Soup
 

Ingredients 

  • 3 medium sweet potatoes, chopped

  • 4 medium carrots, chopped

  • 1 medium onion, chopped

  • 2 garlic cloves, chopped

  • 1 tbsp ginger, peeled and grated

  • 1 tbsp thyme

  • 2 tbsp olive oil

  • 5 cups of water

Recipe

  1. Heat a large heavy-bottomed pot. Add the chopped onions, garlic, sweet potato, carrot and ginger, season with salt, pepper and thyme.

  2. With a wooden spoon, stir to mix the ingredients.

  3. Pour the 5 cups of water into the pot. Cover and allow it to come to a boil. Once it comes to a boil, reduce the heat and simmer until the carrots and sweet potatoes are tender when pierced.

  4. Remove from heat and allow it to cool. Transfer to a blender and blend until smooth.

  5. Transfer back to pot, heat and serve. Dress the soup with a drizzle of olive oil and pumpkin seeds.

Raspberry Macarons

Pucker up, its Valentines day and these Raspberry Macarons are both tart and sweet!

Macarons are a classic French pastry, they are made from almond flour, confectioner sugar, and egg whites.

They are such a treat but usually difficult to make.

However, this recipe is foolproof!

I've made this recipe several times, and each one comes out perfect!

One of the things that I love most about Macarons is how versatile they are.

Because today is Valentines Day, I made a Pink macaron with a delicious cream cheese raspberry filing!

My Portuguese Mother // Raspberry Macarons
My Portuguese Mother // Raspberry Macarons
My Portuguese Mother // Raspberry Macarons



Ingredients 

 Macarons

  • 3/4 cup almond flour

  • 1 cup confectioners’ sugar

  • 2 large egg whites, at room temperature

  • 1/4 cup granulated sugar

  • Red food coloring

 Raspberry Filling

  • 1 stick butter, softened

  • 8 oz cream cheese, softened

  • 3 1/2 to 4 cups powdered sugar

  • ½ fresh raspberries

Recipe

  Macarons

  1. Line 2 baking sheets with parchment paper. Preheat oven to 325 F.

  2. Combine almond flour and confectioners’ sugar in a bowl and whisk together. Pass mixture through a fine-mesh sieve, pressing down on clumps.

  3. In a large bowl, beat the egg whites using a hand-mixer or stand-mixer on medium speed for 2 minutes until soft peaks form. Add the granulated sugar and beat on high for 2 more minutes until stiff, glossy peaks form.

  4. Add red food coloring and beat on high for another 30 seconds.

  5. Gently fold in dry ingredients and repeat until the batter falls into ribbons when spatula is lifted.

  6. Transfer the batter to a pastry bag with a 1/2 inch round tip.

  7. Pipe batter into 3/4-inch round circles, 1 inch apart.

  8. Tap the baking sheet firmly against the counter to release any air bubbles. Let stand at room temperature for 30 minutes until they form a skin.

  9. Bake for 10-12 minutes, rotating halfway, until cookies have risen and just set. Let cool for 5 minutes then transfer to wire rack and let cool completely.

Raspberry Filling

  1. Puree the 1/2 cup raspberries in a food process, or blender. If you don't want seeds in your frosting, press the puree through a strainer. ( I left the seeds in)

  2. In an electric mixer, beat butter, cream cheese until all combined. Turning mixer on low, add in the powdered sugar and beat until smooth.

  3. Add in the pureed raspberries and beat until all combined and smooth.

  4. Transfer the filling into a piping bag with a stared tip.

  5. Pipe a swirl on one half the macarons and sandwich them together.

 

Lemon Pea Risotto

This luxurious risotto is bright and creamy and perfect for when you need a delicious and easy dinner!

The lemon brightens this dish, and the peas add a bite and beautiful color to the risotto. Served as a side or main, this recipe is perfect to show off your skills without much work!

My Portuguese Mother // Lemon Risotto
My Portuguese Mother // Lemon Risotto

Ingredients 

  • 2 shallots, finely chopped

  • 1-2  tbsp butter

  • 1-½ cups uncooked arborio rice

  • ½ tsp dried thyme

  • ¼ tsp pepper

  • 4 - 4 ½ cups reduced sodium chicken broth

  • ⅓ cup white white

  • Juice of ½ lemon

  • 1 cup frozen peas, thawed

  • ½ cup parmesan cheese

  • 1 -½ tsp grated lemon peel

Recipe

  1. In a  small saucepan, heat the broth and keep warm. In a large nonstick pot, sauté shallots in butter for 2-3 minutes or until tender.

  2. Add the rice, thyme and pepper; cook and stir 2-3 minutes. Stir in wine and lemon juice. Cook and stir until all of the liquid is absorbed.

  3. Stir in heated broth, a ladle at a time, stirring constantly. Allow liquid to absorb between each addition.

  4. Cook until risotto is creamy and rice is almost tender, around 20 minutes. Add the peas, cheese and lemon peel. Cook until heated through. Serve immediately.

Brownie Hearts

Who doesn't love a fudgy brownie!?

These fudgy brownies are so quick to make and come out perfect each and every time! Crispy on the outside and chewy on the inside, this recipe from The Smitten Kitchen is my ultimate favorite brownie recipe!

 Since Valentine’s Day is tomorrow, I decided to use a heart cut out for these brownies and packaged them up in a sweet festive box to gift to my loved one(s).

I used a 1 ½-inch heart shaped cutter, but you may use any size you want or just cut them into squares, if you wish.

There is nothing quite like receiving a homemade gift, so whip these up, give them away or keep them for yourself!! Indulge! 

My Portuguese Mother // Brownie Hearts
My Portuguese Mother // Brownie Hearts
My Portuguese Mother // Brownie Hearts
My Portuguese Mother // Brownie Hearts
 

Ingredients 

  • 6 ounces unsweetened chocolate, roughly chopped

  • 1 cup unsalted butter

  • 2 ⅔  cups granulated sugar

  • 4 large eggs

  • 2 tsp vanilla extract

  • 1 tsp flaky sea salt

  • 1 ⅓  cup all-purpose flour

Recipe

  1. Preheat oven to 350°F. Grease and line a 9 X 13-inch pan with parchment paper, leaving a 1-inch overhang.

  2. In a medium heatproof bowl, melt chocolate and butter together in 30-second intervals in the microwave until the butter and chocolate are completely melted. Stir until smooth.

  3. Stir in sugar, then the eggs. Add the vanilla and salt.

  4. Pour batter into the greased pan, spread into an even layer.

  5. Bake for around 20-25 minutes, or until the toothpick comes out clean.

  6. Allow to cool.  Using the parchment paper overhang, remove the brownies out of the pan. Cut out the brownies with 1- 2-inch heart-shaped cookie cutter or whatever sized heart cookie cutter you have.

    Recipe by Smitten Kitchen

 

Roasted Citrus Salmon

Whether you follow a meatless Monday or just need a quick dinner recipe, this citrus salmon is the perfect go-to weeknight meal!

Cooked in under 10 minutes, the salmon is then topped with the easiest and brightest citrus salsa. Combined with lime zest and juice, it will cure all your winter blues.

Citrus Season is at its peak now, so this salsa is a perfect recipe to make use of oranges or grapefruits you might have around!!

My Portuguese Mother / Citrus Salmon
My Portuguese Mother / Citrus Salmon
My Portuguese Mother / Citrus Salmon
My Portuguese Mother / Citrus Salmon
 

Ingredients 

Salmon

  • 1 1-2 lb. salmon filet

  • 3 tbsps unsalted butter, softened

  • 1 tbsp chopped fresh herbs basil, cilantro or thyme, plus more for garnish

  • 1 garlic clove, minced

  • 1 tsp freshly grated lime zest

  • 1 blood orange, grapefruit or orange thinly sliced

  • salt & pepper

Citrus Salsa

  • 1 blood orange, grapefruit,  segmented and chopped

  • 1 orange segmented and chopped

  • 1 small shallot, diced

  • 2 tbsps fresh chopped cilantro

  • Juice & zest of 1 lime

  • salt & pepper

Recipe

Salmon

  1. Preheat the broiler. Line a baking sheet with foil.

  2. In a small bowl, mix the softened butter, chopped herbs, garlic, lime zest, and salt and pepper  together.

  3. Place your salmon on your lined baking sheet. Rub your butter herbed mixture on the salmon. Then, place your slices of citrus fruit on your salmon.

  4. Broil the salmon for 6-8 minutes, until your salmon is just opaque and your citrus slices are slightly browned.

  5. Flake your salmon, and serve with citrus salsa.

Citrus Salsa

  1. Peel, segment and chop your citrus and add them to a bowl. Add your diced shallot, cilantro, the juice and zest of 1 lime and salt and pepper. Mix until combined. Once your salmon is done, spoon your salsa over the salmon.



 

Pulled Pork

 Happy Friday!

I have your weekend plans covered with a delicious and juicy roasted pulled pork shoulder!

Dry rubbed with paprika, mustard and brown sugar; these spices create a crispy crust.

After cooling, and pulling apart, the pork is submerged in its juices, rehydrating the meat.

This recipe allows you to create a variety of dishes, like pulled pork sandwiches topped with pickled red onions and your slaw of choice, tacos or just as a topping on a nice bowl of rice!

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Ingredients 

  • 1 (5-7 lb.)  pork shoulder

  • 3 tbsp. paprika

  • 3 tbsp. Sea salt

  • 1 tbsp. garlic powder

  • 1 tbsp. brown sugar

  • 1 tbsp. dry mustard

Recipe

  1. Mix the paprika, garlic powder, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice mixture all over the pork. Cover and refrigerate it for at least 1 hour, preferably overnight.

  2. Preheat the oven to 300° F. Place the pork in a roasting pan and roast it for about 6 hours, or until the pork is falling apart.

  3. Once the pork is done, transfer the meat to a larger platter and allow it to rest for about 10 minutes.

  4. While the pork is resting, deglaze the pan with ¾ cup of water over medium heat. Using a wooden spoon, scrape all the browned bits, and allow the juices to reduce by half. Once reduced, pour the remaining juices into a saucepan, and cook for 5-7 minutes.

  5. Grab two forks, and pull shreds of the meat off the pork shoulder. Put the shredded meat in a large bowl, and pour half the sauce over it. Stir well until all the pork is coated with the sauce.

  6. At this point you may add any barbecue sauce, serve as is in tacos, or burgers.

 

Raspberry Chia Seed Jam

Store bought jams are usually filled with  preservatives, and unwanted sugars, but making your own jam at home allows you to control what you are putting into it.

This superfood jam is made with 4 ingredients, and perfect for spooning over toast, crackers, oatmeal and yogurt.

The addition of the Chia Seeds not only adds more texture but adds an additional list of health benefits, such as omega-3 fatty acids, protein, fiber and antioxidants.

Make this jam and store it for the week for a quick topping for your breakfasts and snacks.

Tip: If raspberries aren’t your favorite berry, swap it for blueberries, blackberries or strawberries, or a combination of all.

 

 
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Ingredients 

  • 2 cups frozen raspberries

  • Zest & juice of ½ lemon

  • 1 to 2 tablespoons honey, agave, maple syrup, or sugar

  • 2 tablespoons chia seeds

Recipe

  1. In  a small saucepan over medium heat, add the raspberries, honey, lemon juice, and zest and allow it to cook until the fruit is thawed and the sauce is brought to a boil.

  2. Remove the pan from the heat and stir in the chia seeds. Bring the pan back to the heat for 2-3 minutes until the jam has thickened.

  3. Store in jar for about 1 week. Serve over your yogurt, oatmeal, toast or waffles/pancakes.

 

Buckwheat Waffles

Eating a healthy breakfast doesn't mean you need to limit the good stuff!

Crispy on the outside and fluffy on the inside, these Buckwheat waffles are rich in flavor, filled with fiber and protein and are gluten free!

Easily frozen, making these waffles ahead for the week can ease your mornings!

Top them off with this deliciously tangy Raspberry Chia Seed Jam, or with yogurt or maple syrup.

 

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Ingredients 

  • 1 cup buckwheat flour

  • 2 tablespoon sugar

  • 1 ¼ teaspoons baking powder

  • 1 teaspoon baking soda

  • ¼ teaspoon salt

  • ¼ teaspoon cinnamon

  • 1 large egg

  • 1 ¼ cups buttermilk, shaken

  • 4 tbsp. melted butter

Recipe

  1. Preheat your waffle iron.

  2. In a medium bowl whisk the flour, sugar, baking powder, baking soda, salt and cinnamon together.

  3. In small bowl, or measuring cup, whisk the egg, buttermilk and melted butter together. Pour the wet mixture into the dry mixture and whisk until just combined.

  4. Oil your waffle iron, pour the mixture into the heated waffle iron, cook the waffles until light and crispy.

  5. Serve with maple syrup, or with a dollop of raspberry chia seed jam.

*Waffles can be frozen up to 3 months. Allow them to cool completely, then transfer them to airtight plastic bag and place them in freezer.  To thaw, preheat a toaster oven, or a traditional oven and heat them until crispy.

 

Coconut Granola

Happy New Year!

Getting back into a routine after the holidays, or in my case after a trip is always difficult. This year, I spent NYE in Portugal, so my new year resolutions got slightly pushed back!

Now that I am officially back and in cooking mode, I am dedicating this month to healthy recipes and whole foods. Being Portuguese, I was raised eating a Mediterranean diet which if you haven’t heard is 2019 diet of the year!

So kicking off, I whipped up this quick granola recipe that can be enjoyed for breakfast or as a snack! This 8 ingredient granola could not be easier to make! Packed with nuts, chia seeds and big chunks of coconut, this recipe is also easily adaptable for your preferred flavors.

Once you try out this recipe and see how easy it is to make, you will never go back to store bought granola again!

 
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granola 3
 

Ingredients 

  • 4 cups of rolled oats

  • ½ tsp cinnamon

  • ½ cup unsweetened large coconut flakes

  • 2 tbsp. chia seeds

  • 1 ½ cup sliced or slivered almonds

  • ¼ cup pistachios

  • ½  cup coconut oil, melted

  • ½  cup maple syrup, or honey

Recipe

  1. Preheat the oven to 350 degrees F. Line a baking sheet with a silicone matt or parchment paper.

  2. In a large bowl, combine the oats, cinnamon, coconut flakes, chia seeds, almonds, pistachios and mix to combine.

  3. In a small saucepan, heat the coconut oil and maple syrup until the coconut oil is completely melted and mixture is slightly warm. Whisking frequently, whisk  until the two mixtures are totally combined. Add the mixture to the dry ingredients, gently stir until the entire oat mixture is coated.

  4. Pour the granola onto prepared pan in an even layer. Bake until lightly golden, about 20-25 minutes.

  5. Let the granola cool completely. Break into clumps.

  6. Store the granola in an airtight container or sealed bag, at room temperature for 1-2 weeks or freeze for up to 2 months.

 

Chocolate Crinkle Cookies

Merry Christmas Eve! Today we are making Chocolate Crinkle Cookies!

These chewy and crispy cookies are irresistible and should definitely be a part of your Christmas dessert table this year!

I have made different versions of these cookies, from only using cocoa powder or to just using melted chocolate, but I found that both of those methods make the cookies cakey.

I found this recipe from America's Test Kitchens which uses both melted chocolate and cocoa powder.

In addition to those ingredients, unlike most crinkle cookies, these use both baking powder and baking soda which gave the cookies a lift and a good spread, creating a thinner and crispier cookie.

One of my favorite things that I learned from making this cookie was how they use both powdered sugar and granulated sugar for the coating of the cookie. Most crinkle cookies use only powdered sugar, but from my own experience, and from this recipe, I learned that just using powdered sugar does not allow the sugar to adhere to the cookie. When both sugars are used, the granulated sugar creates a crystallized crust allowing the powdered sugar to adhere better and creates a crispier, more attractive crack.

This is my absolute new favorite cookie recipe, and I hope after trying it, it becomes yours too!

 
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Ingredients 

  • 1 cup all-purpose flour

  • ½  cup Dutch-process cocoa powder

  • 1 tsp. baking powder

  • ½ tsp. baking soda

  • ½  tsp. kosher salt

  • 1 ½  cup brown sugar

  • 3 large egg

  • 1 tsp. vanilla extract

  • 4 oz. unsweetened chocolate, chopped

  • 4 tbsp, unsalted butter

  • ½ cup granulated sugar

  • ½ cup confectioner’ sugar

Recipe

  1. Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper.

  2. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.

  3. Combine the unsweetened chocolate and butter in a small bowl and microwave for 30 seconds, stir pieces and return to microwave for another 30-second interval until chocolate is melted, allow to cool.

  4. In an electric mixer, beat the brown sugar, eggs and vanilla. Add the cooled chocolate to the beaten eggs and sugar mixture, beat until combined.

  5. Add the dry ingredients, beat until just combined. Let the dough sit for 10 minutes at room temperature.

  6. Place the granulated sugar and powdered sugar in separate shallow bowls. Working with a cookie scoop, roll the dough into balls. Drop dough balls directly into granulated sugar and roll to coat. Transfer dough balls to powdered sugar and roll to coat evenly. Evenly space the dough balls on the prepared baking sheets.

  7. Bake the cookies until puffed and cracked have just begun to set but center is still soft, about 12 minutes. Let the cookies cool completely.

    Recipe by America’s Test Kitchens

 

Sugar Christmas Funfetti Cookies

Day 3 of Christmas Cookie Countdown and today I'm featuring a simple Sugar Christmas Funfetti Cookies!

This recipe is an easy and very delicious simple sugar cookie recipe that is packed with Christmas sprinkles and white chocolate.

From the chewy center to the crinkled top; they are by far one of my favorite cookie recipes! I usually bake them a little underdone, just until they begin to brown to ensure a chewy center!

What I really love about this recipe is how delicious they are when baked with and or, without sprinkles!

Whatever you prefer, this cookie recipe is a great one to have under your belt!

 
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Ingredients 

  • 2 cups all-purpose flour

  • 1 teaspoon baking soda

  • ¾ teaspoon salt

  • ½ teaspoon cream of tartar

  • 10 tablespoons unsalted butter, at room temperature

  • 1 cup sugar

  • ½ cup brown sugar

  • 1 teaspoons vanilla

  • 1 large egg

  • ½ cup christmas sprinkles

  • ½ white chocolate, chopped

Recipe

  1. Preheat the oven to 350°F  degrees. Line sheet pans with silicone baking mats or parchment paper.

  2. Using an electric mixer, cream the butter, sugar, and brown sugar until light and fluffy, about 2 minutes. Scrape the sides of the bowl and add the vanilla and egg, beating until incorporated.

  3. Add the flour, baking soda, salt, and cream of tartar, and beat on low speed just until the ingredients are combined. Scrape the sides of the bowl and add the sprinkles and white chocolate. Beat just until combined.

  4. Using a cookie scoop, scoop the dough onto the prepared baking sheets.

  5. Bake for about 10 minutes, or until the tops of the cookies have just begun to crack and the edges are set.

  6. Allow to cool before serving.

 

Ginger Molasses Cookies

Happy day 2 of my Christmas Cookie Countdown! Today I'm featuring my ultimate favorite cookies, Ginger Molasses Cookies!

These cookies are irresistibly delicious, and every time I make them, they are gone in a snap!

Even my mother, who is not a fan of cookies, is obsessed with these!

They are packed with warm flavors and spices. The dough is chilled, rolled in coarse sugar which creates a beautiful crystalized crust and crunch on the outside while still being soft and chewy in the center.

I bang the pan in the middle of the baking process which helps create a crinkle effect to these cookies.

This cookie dough freezes well, so they are great to make ahead for Christmas or any other time of the year!

 
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Ingredients 

  • 2 cups all purpose flour

  • 1/2 tsp. salt

  • 2 tsp. cinnamon

  • 1 tsp. ground cloves

  • 1 tsp. ground ginger

  • 1 tsp. baking soda

  • 1 1/2 sticks unsalted butter, at room temperature

  • 1 cup packed dark brown sugar

  • 1 egg

  • 1/4 cup molasses

  • Coarse sugar, such as Turbinado, or Muscovado

Recipe

  1. In the bowl of a stand mixer, beat together the butter and sugar until light and creamy, about 3 to 5 minutes.  Add the egg and molasses and continue beating until well combined.

  2. In a separate bowl whisk together the flour, salt, cinnamon, cloves, ginger, and baking soda. Add the flour mixture into the  butter mixture and beat until just combined.

  3. Let the dough chill in the refrigerator until firm, at least 2 hours.

  4. Preheat oven to 350°F.

  5. Line two sheet trays with parchment paper. Using a cookie scoop, scoop the dough and form into a ball.  Roll in coarse sugar. Place on prepared sheet trays leaving at least 2" in between cookies.

  6. Bake for 10 to 12  minutes. Bang the pan half-way through the baking time, or when the cookies have puffed up. ( creates a crinkle effect).

  7. Let cool before serving.

 

Chocolate Tahini Linzer Cookies

My first cookie on my Cookie Countdown to Christmas, are Linzer cookies!

Usually, Linzer cookies are made from a shortbread-like dough and finished with a jam in the center. But instead, this year I saw a recipe on Bon Appetit for Chocolate- Tahini Linzer cookies that I knew immediately I had to try! As mentioned, Linzer cookies usually have a jam filled center but what intrigued me about these Linzer cookies was the tahini chocolate filling!

For those who are unfamiliar with Tahini, it is toasted grounded sesame seeds. Tahini resembles a loose nut butter, it’s rich, nutty and also savory.

Tahini is mostly known for being used with hummus and many other savory middle eastern dishes. But when used in sweet dishes, tahini helps create a nice balance with the sweetness of the dish, and in this case, it helps balance the sugariness of the cookie and the white chocolate filling.

These cookies may seem a little far from the typical Christmas cookies we are used to, but I promise it is worth trying!

 
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Ingredients 

  • 1½ cups all-purpose flour

  • ¾ cup Dutch-process cocoa powder

  • ¾ tsp. baking powder

  • 1 tsp. kosher salt, plus more

  • 1 cup granulated sugar

  • ¾ cup (1½ sticks) unsalted butter, room temperature

  • 1 large egg

  • 1 tsp. vanilla extract

  • White sanding sugar (for sprinkling)

  • ½ cup good quality white chocolate

  • 2 Tbsp. tahini

Recipe

  1. Whisk flour, cocoa powder, baking powder, and 1 tsp. salt in a medium bowl to combine. Beat granulated sugar and butter in the bowl of a stand mixer fitted with paddle attachment on medium-high speed until light and fluffy, about 4 minutes. Add egg and vanilla and beat to incorporate, about 1 minute. Reduce speed to low and add dry ingredients. Beat just until dough comes together. Divide in half and pat each into a disk; wrap tightly in plastic. Chill just long enough that dough is rollable and no longer sticky, about 30 minutes.

  2. Working one at a time, roll out dough between 2 sheets of parchment paper until ⅛" thick. Slide onto baking sheets, still sandwiched between parchment, and chill until very firm, about 1 hour.

  3. Place racks in upper and lower thirds of oven; preheat to 350°. Carefully peel away top sheets of parchment from dough and punch out cookies with larger cutters. Punch out centers of half of cookies with smaller cutters. Carefully transfer whole cookies with a spatula to a parchment-lined baking sheet, spacing 1" apart. Sprinkle remaining cut-out cookies with sanding sugar, then transfer to another parchment-lined baking sheet. Bake cookies until edges are set, 7–10 minutes. Let cool on baking sheets. Repeat process with scraps (chill dough again before punching out shapes).

  4. Melt chocolate and tahini in a bowl in a microwave in 20-second bursts, stirring after each, until chocolate is melted (or melt in a heatproof bowl set over a saucepan of simmering water; do not let bowl touch water). Stir to combine and season with salt. Spread filling over whole cookies; top with cut-out cookies.

    Recipe by Bon Appétit

 

Brown Butter Chocolate Chip Cookies

Whether you like crispy, chewy, or cakey cookies, one should always have their go-to recipe!

Finding the RIGHT chocolate chip cookie recipe can take many tries, for me, from the time I began to bake about four years ago, I only now have found my perfect cookie recipe!

I used to follow the recipes on the back of the morsels chocolate chip bags, and while they are not bad, they certainly aren’t the best. But again, it all depends upon your taste in cookies!

My favorite type of cookie is crispy around the edges and chewy in the middle. After countless attempts, and many packages of butter later, I think I found the perfect cookie recipe.

It’s a salted browned butter chocolate chip cookie!

The browned butter gives these cookies a nutty and caramel flavor. For the chocolate, I only use 60% cacao. I find the semi-sweet too sweet.

Also, I ALWAYS chop my chocolate, even if they are chips. For this recipe, for example, I used Ghirardelli 60% bittersweet morsels and chopped them. Chopping the chocolate allows them to melt into the cookie evenly, giving you more chocolate per cookie and you won’t have whole unmelted chips in the cookies (the worst).

After you give these a try, Im sure they will become a go to!

 
My Portuguese Mother // Brown Butter Chocolate Chip Cookies
 
 
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My Portuguese Mother // Brown Butter Chocolate Chip Cookies
 

Ingredients 

  • 2 cups all-purpose flour

  • 1 teaspoon baking soda

  • ¾ teaspoon kosher salt

  • 1 cup unsalted butter

  • 1 cup dark brown sugar

  • ⅓ cup granulated sugar

  • 2 large eggs, room temperature

  • 2 teaspoons vanilla extract

  • 1½ cups bittersweet  chocolate, chopped

  • Flaky sea salt

Recipe

  1. In a saucepan, melt the butter stirring the pan occasionally, allow the butter to foam, until it browns, about 5 -7 minutes. Pour into a bowl, and allow it to cool.

  2. In an electric mixer, pour the browned butter into the mixer bowl with the two sugars. Beat them together until all combined.

  3. Beat in the eggs and vanilla.

  4. In a separate bowl, mix the flour, baking soda, and salt together. Reduce speed, beat in the flour mixture until all combined.

  5. Fold in the chopped chocolate.

  6. Chill for at least a half hour, overnight preferably.

  7. Preheat to 375 degrees.

  8. Using a cookie scoop, scoop them onto a lined baking tray. Bake until edges are golden brown, around 10-12 minutes. 6 minutes in, or until they begin to puff up, bang the cookie tray and again when the cookies are done to create a crinkle effect.

  9. Finish them with flaky sea salt.