Broccoli Cheddar Crockpot Mac 'n Cheese

Start to finish: 45 minutes
Impresses: 4

Ingredients

1-pound box elbow macaroni
1 head broccoli, cut into florets
4 cups cheddar cheese, shredded
2 cups colby jack cheese, shredded
4 ounces cream cheese
5 cups whole milk
½ teaspoon garlic powder
1 teaspoon salt
½ teaspoon pepper
Chopped parsley, for topping (optional)

Method
Stir together all ingredients, except parsley, in a slow cooker to combine. Cook on high heat for 2 hours before stirring every 15 minutes until noodles are tender. Top with parsley and serve. 

Apple and Carrot Cinnamon Muffins with Streusel

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Start to finish: 35 minutes
Impresses: 16

Ingredients
For the streusel:
½ cup + 1 tablespoon brown sugar
¾ cup all-purpose flour
1½ teaspoons cinnamon
3 tablespoons unsalted butter, melted 

For the muffins:
2 cups all-purpose flour
½ cup granulated sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
2 cups apples, peeled and chopped
4 tablespoons unsalted butter, melted
¾ cup whole milk, at room temperature
1 large egg, room temperature
½ cup unsweetened applesauce
2 teaspoons vanilla extract
1 cup shredded carrots

Method
Heat oven to 350 F. Spray 2 muffin pans with baking spray, and set aside.

For the streusel:
In a small bowl, whisk together brown sugar, flour and cinnamon. Add butter, using a fork to combine. Mixture will be crumbly. Set aside. 

For the muffins:
In a large bowl, whisk together flour, sugar, cinnamon, baking soda, baking powder and salt. Add apples to the bowl and toss to coat. Meanwhile, in a large measuring cup, whisk together melted butter, milk, egg, applesauce and vanilla extract. Stir in the shredded carrots. Pour the wet ingredients into the dry ingredients, and gently stir to combine, being careful not to overmix. Use a large portion scoop to divide the batter among the prepared muffin pans, filling them ¾ of the way. Sprinkle streusel on top of each muffin. Bake in preheated oven 23–25 minutes, or until tops are golden brown and bounce back when pressed lightly. Remove from oven and allow to cool in pans for 10 minutes before serving. 

Crab Rangoon Tacos

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Start to finish: 30 minutes
Impresses: 4

Ingredients
For the crab filling:
8 ounces cream cheese, room temperature
4 ounces imitation crab meat
½ tablespoon granulated sugar
1 teaspoon rice vinegar
½ teaspoon soy sauce
¼ teaspoon garlic powder
2 tablespoons scallions, diced

For the tacos:
1 cup canola oil
12 wonton wrappers
4 ounces imitation crab meat
Diced scallion, for serving
Sesame seeds, for serving
Sweet and sour sauce, for serving

Method
In a large bowl, mix together all ingredients for the crab filling until thoroughly combined, and set aside. Pour canola oil in a cast-iron skillet and set over medium heat until temperature reaches 350 F. When oil is up to temperature, fry wonton wrappers into taco shells. Working with one wrapper at a time, hold the corner of one wrapper in your left hand (so it looks like a diamond and not a square) and lower it halfway into the oil for 5–10 seconds, or until the wonton is golden brown. Remove from the oil, and using a pair of tongs in your right hand, hold the fried part of the wrapper and lower the opposite half into the oil. Place on a cooling rack set over a baking tray to drain. Repeat this process of frying wonton wrappers into perfect golden shells with the remaining 11 wrappers.

To assemble tacos:
Place a large dollop of crab filling in prepared shell, top with additional pieces of crab and a sprinkle of sesame seeds and diced scallions. Serve with store-bought sweet and sour sauce for dipping.

Shareable Soft-Scrambled Eggs with Toast

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Start to finish: 30 minutes
Impresses: 4

Ingredients
4 large or 8 small slices of whole-grain bread
1 tablespoon salted butter
6 large eggs
¼ cup half and half
Dash of kosher salt and black pepper
2 cups fresh spinach or leafy greens
¼ cup red onion, thinly sliced
¼ cup carrots, shredded
¼ cup microgreens or sprouts
Fresh chives and dill, chopped (optional, for garnish)

Method
Heat a well-seasoned cast-iron or nonstick skillet over medium heat. Add small amounts of butter to the skillet. Toast the bread on each side until evenly browned, working in batches and adding additional butter as needed. Once finished, set aside and slightly reduce the heat under the skillet.

While the temperature of the skillet is coming down, whisk together the eggs, half and half, salt and pepper.

Gently pour the eggs into the skillet and allow to spread throughout. Using a spatula or soft-sided spoon, slowly drag the skillet to create soft clouds of cooked egg. Continue to cook over low heat until the eggs are just set. Then, remove from heat.

Serve with fresh greens, onions, carrots and microgreens, sprouts or herbs.

Notes: Don’t skip out on the veggies. You’ll get an extra nutrition boost by adding the greens. If you prefer, mix in your favorite dressing, or toss the fresh spinach with lemon juice, olive oil and your favorite seasonings. 

Steak & Cauliflower Sheet Pan Fajita Bake

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Start to finish: 30 minutes
Impresses: 4

Ingredients
¼ cup olive oil
¼ cup orange juice
1 lime, juiced
1 tablespoon garlic, minced
1 tablespoon chili powder
1 tablespoon ground cumin
¼ cup cilantro, chopped
1 pound flank steak, sliced against the grain
1 head cauliflower, cut into small florets
1½ cups Monterey Jack cheese, shredded
8 flour or corn tortillas
Queso fresco, for topping (optional)
Cilantro, chopped, for topping (optional)
Red onion, sliced, for topping (optional)
Lime wedges, for topping (optional)

Method
In a small bowl, whisk together olive oil, orange juice, lime juice, garlic, chili powder, ground cumin and cilantro. Add sliced flank steak and cauliflower to a gallon-sized zip-close bag. Pour in marinade and seal the bag. Marinate at least 30 minutes, but 2–4 hours is ideal.

Once ready to bake, heat oven to 450 F. Line a baking sheet with foil and set aside. Spray foil with cooking spray. Remove steak and cauliflower from marinade and place in an even layer on baking sheet.

Top with shredded Monterey Jack cheese, and bake 12–15 minutes or until steak is at your desired doneness.

Serve in warm tortillas with toppings of choice.

Mediterranean Freezer Burritos

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Start to finish: 25 minutes
Impresses: 4

Ingredients
¼ cup sun-dried tomatoes, diced
¼ cup red onion, diced
¼ cup Kalamata olives, diced
2 tablespoons olive oil
1 cup fresh baby spinach
4 eggs
½ cup whole milk
Salt and pepper, to taste
½ cup feta cheese, crumbled
4 large flour tortillas
Pesto, for serving, if desired

Method
In a large skillet, cook the sun-dried tomatoes, red onion and Kalamata olives in olive oil until soft, about 5 minutes. Add spinach and cook until greens are wilted, about 2 minutes.

Meanwhile, whisk together the eggs and milk, seasoning with salt and pepper. Pour into skillet and cook, stirring eggs to desired firmness. Stir in feta cheese.

Divide scrambled egg mixture among tortilla shells and wrap tightly to seal. If desired, toast tortilla in dry skillet on both sides until crispy. Enjoy immediately, or wrap in parchment paper, and then tinfoil and freeze for up to 1 month.

To reheat frozen burrito:

Remove from freezer and thaw in refrigerator at least 12 hours before eating.

Oven: Preheat oven to 350 F and place wrapped burrito on center rack for 10–15 minutes, or until warmed through.

Microwave: Remove tinfoil from burrito and microwave for 45–60 seconds, or until warmed through.

Lemon Sheet Cake with Strawberry Cream Cheese Frosting

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Start to finish: 50 minutes
Impresses: 18

Ingredients
For the cake:
2½ cups cake flour (can substitute all-purpose flour)
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, melted
1½ cups granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
2 tablespoons lemon extract
1 tablespoon lemon zest
1 cup whole milk

For the cream cheese frosting:
1 cup unsalted butter, room temperature
8 ounces (1 package) cream cheese, room temperature
2½ cups powdered sugar
1 tablespoon strawberry powder
1 teaspoon vanilla extract
2–4 teaspoons heavy cream (as needed for desired consistency)

Method
For the cake:
Heat oven to 350 F and lightly spray a sheet cake pan with pan spray. You can use either a 9-by-13-inch pan or an 8-by-8-inch pan for a thicker sheet cake. Whisk the cake flour, baking powder, baking soda and salt in a large bowl. In a separate bowl, whisk the melted butter, sugar, eggs, vanilla extract, lemon extract and lemon zest until combined.

Stir in about half the flour mixture. Then, stir in the milk and the rest of the flour mixture, and mix until fully combined. The batter will be thin.

Pour the batter evenly into your prepared pan. Bake 25–35 minutes, or until a cake tester comes out clean.

Let the cake cool completely before frosting. 

For the frosting:
Make sure both the butter and cream cheese are fully at room temperature, or else they won’t combine smoothly and you’ll end up with cream cheese lumps.

Using a hand mixer or a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese until smooth. Add the powdered sugar, strawberry powder and vanilla extract, and beat on low speed until fully combined. Then, increase the speed to high and whip 4–5 minutes, or until the frosting is light and fluffy. Add 1–2 teaspoons of heavy cream to reach the desired consistency. 

To assemble:
Once cool, use a spatula to spread a thick layer of cream cheese frosting on top of the sheet cake. 

Denver-Style Baked Frittata

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Ingredients
1 tablespoon cooking oil
⅔ cup green bell pepper, diced (about 1 medium pepper)
⅔ cup yellow onion, diced
⅔ cup asparagus, cut into 1-inch spears
1 cup cooked ham, cut into ½-inch cubes
9 large eggs
⅓ cup whole milk
¼ teaspoon kosher salt
⅛ teaspoon black pepper
⅔ cup + ⅓ cup extra sharp cheddar cheese, shredded

Method
Heat oven to 425 F. Heat the cooking oil in a well-seasoned cast-iron or oven-safe nonstick skillet over high heat. Once heated, add the bell peppers, onion, asparagus and ham. Cook on high heat, stirring occasionally for 4–5 minutes, or until the onions become fragrant.

Meanwhile, crack the eggs into a mixing bowl. Add the milk, salt and pepper, and whisk together until combined. Fold in ⅔ cup of the shredded cheese.

Pour the egg mixture into the skillet, distributing evenly over the vegetables and ham. Do not stir.

Cook until the edges begin to set and pull away from the sides of the skillet. Top with the remaining ⅓ cup shredded cheese; then, transfer the skillet to the preheated oven.

Cook for 10–12 minutes until the center is set. Remove from oven and allow the frittata to cool for 5–10 minutes. Slice and serve immediately, garnishing with fresh herbs, if desired.

Notes: Don’t be alarmed if your frittata puffs or expands while baking and then collapses as it cools. Trapped steam makes it rise during cooking, but the vegetables (plus milk and cheese) will give your frittata a smooth, dense texture without becoming rubbery.

Hot Honey Chicken Tender Sandwiches

Ingredients

For the aioli:
¼ cup plain Greek yogurt
¼ cup mayonnaise
2 cloves garlic, grated or finely minced
Half lemon, juiced
½ teaspoon salt
¼ teaspoon pepper 

For the chicken tenders:
¼ cup flour
1 teaspoon salt
½ teaspoon ground pepper
2 eggs
1 cup cornflakes
1 pound chicken breast tenders
½ cup unsalted butter
¼ cup honey
1 teaspoon paprika
¼ teaspoon cayenne pepper
4 brioche buns
Bread and butter pickles, for topping (optional)
Lettuce, for topping (optional)

Method

Heat oven to 400 F.

Whisk all ingredients for aioli together in a small bowl and refrigerate until you are ready to assemble your sandwiches.

Line a baking sheet with parchment paper. Add flour, salt and pepper to a shallow dish. Stir to combine. Whisk eggs into another shallow dish. Add cornflakes to gallon-sized zip-close bag and crush slightly.

To bread, dredge chicken in batches in flour before coating in egg. Add 3–4 chicken tenders to the bag of cornflakes at a time and shake to coat. Place in a single layer on prepared baking sheet. Bake 15 minutes, flip and bake an additional 5 minutes or until chicken is cooked through.

While the chicken cooks, make the hot honey. In a small saucepan, melt together butter, honey, paprika and cayenne. Remove from heat and whisk to combine. Drizzle cooked chicken liberally with hot honey.

To assemble sandwiches, spread aioli on the bottom bun. Top with two chicken tenders, pickles and lettuce (if using). Serve immediately. 

Secret Spinach Meatballs

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Ingredients
1 pound fresh ground beef
1 pound fresh ground pork sausage
10 ounces frozen spinach, thawed and drained
¾ cup plain breadcrumbs
1 cup Parmesan cheese, freshly grated
¼ cup basil leaves, torn
½ small white onion, diced
3 garlic cloves, minced
2 teaspoons Italian seasoning
1 tablespoon kosher salt
1 large egg
1/3 cup whole milk

Method
Heat oven to 400 F. Line 2 baking sheets with parchment paper and set aside. Place all ingredients in a large bowl. With clean hands, work all ingredients together until well combined. Be careful to not overmix, as that will lead to tough meatballs. Use a 2-ounce scoop to portion out the meatballs. Gently roll the meatballs between your palms before placing on prepared baking sheets 1 inch apart. Bake meatballs in preheated oven 18–20 minutes, or until deeply browned on top.

For classic spaghetti and meatballs, place cooked meatballs in a large pan and cover with a jar of your favorite tomato sauce. Stir to combine, cover with lid and cook over low heat for 10 minutes. Serve on top of al dente pasta with extra Parmesan cheese and fresh basil to garnish.

Notes: Try ground venison or turkey in place of beef for a new take on the dish. To freeze leftover meatballs, place in a zip-close bag in a single layer and freeze. 

Instant Oats with Cinnamon, Pears and Pecans

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Start to finish: 7 minutes
Impresses: 1

Ingredients

1 packet instant or quick-cooking oats
Whole milk (measured per packet directions)
⅓ cup cottage cheese
½ fresh pear, diced
1 teaspoon brown sugar
½ + ¼ teaspoon cinnamon
¼ cup chopped pecans

Method

Prepare the instant oatmeal according to package directions. Once oats are cooked, remove and allow to cool slightly. Add the brown sugar and ½ teaspoon of cinnamon, and stir to combine. Place the diced pears in a small bowl and sprinkle with the remaining cinnamon. Stir to combine, then add to the cooked oats along with the cottage cheese and chopped pecans. Sprinkle with additional cinnamon if desired and serve immediately. 

Notes: If your pears are slightly underripe, place them in a brown paper bag and store on your countertop for 1-3 days until they soften. Use the remaining pears for salads, fancied-up grilled cheese sandwiches or simply enjoy fresh slices.

French Onion Soup

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Start to finish: 1 hour
Impresses: 4

Ingredients

For the soup:
4 tablespoons unsalted butter
6 large yellow onions, thinly sliced
2 cloves garlic, minced
1 tablespoon fresh thyme, minced
½ cup white wine
6 cups beef stock
1 bay leaf
½ teaspoon ground white pepper

For the grilled cheeses:
4 tablespoons unsalted butter, sliced
French baguette
1 cup Swiss cheese, shredded
1 cup Gruyere cheese, shredded

Method

For the soup:
Melt butter in a heavy-bottomed skillet over medium heat. Add sliced onions and cook until caramelized, about 35 minutes, stirring frequently. Stir in garlic and thyme, and cook an additional minute. Bring heat to medium-high and add white wine to deglaze the pan.

Pour in beef stock, bay leaf and white pepper. Simmer for 10 minutes.

For the grilled cheeses:
Heat oven to 425 F. Add butter slices to a large baking sheet and place in the oven until butter melts, about 5 minutes. While butter melts, cut 8 slices off the baguette. Place bread slices on the baking sheet in a single layer. Top 4 slices with ¼ cup each of shredded Swiss. Top the remaining four slices with ¼ cup each of shredded Gruyere. Bake for 5 minutes, or until cheese starts to melt. Assemble sandwiches by pairing a Swiss half with a Gruyere half.

Return to oven to bake an additional 3 minutes.

To serve:
Ladle into a bowl or ramekin and top with a petite grilled cheese.

Cast Iron Ribeye Steak with Herbed Butter

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Start to finish: 50 minutes
Impresses: 4

Ingredients

2 16-ounce bone-in ribeye steaks
2 tablespoons kosher salt, divided
Freshly ground black pepper, to taste
Seasoned salt, to taste
Garlic powder, to taste
Onion powder, to taste
4 tablespoons salted butter, room temperature
2 tablespoons fresh herbs, such as rosemary, thyme and oregano, chopped
2 tablespoons grapeseed oil

Method

One hour before cooking, remove steaks from the refrigerator and season liberally on both sides with half the kosher salt. Return to the refrigerator. (This can also be done the night before or morning of.)

Thirty minutes before cooking, remove steaks from the refrigerator and season with remaining kosher salt, freshly ground black pepper, seasoned salt, garlic powder and onion powder, to taste. (Approximately ¼ teaspoon of each per side.)

Allow steaks to come up to room temperature. Meanwhile, mix the softened butter and herbs in a small bowl and set aside. Ten minutes before cooking, set a cast-iron pan over high heat. For each steak, add 1 tablespoon of grapeseed oil (or another oil with a high smoking point, such as canola or vegetable) to the pan, and heat until oil is shimmering but not smoking. Place steaks, one at a time, in the pan and cook for 2 minutes per side for medium-rare. Only flip steaks once before removing to plate for juices to redistribute. Top freshly seared steaks with a dollop of the herbed butter. 

Croissants

Start to finish: 72 hours
Impresses: Everyone

Ingredients

For the dough:
¾ cup whole milk, warmed to 105 F
1 tablespoon instant yeast
+ ½ teaspoon
3½ cups all-purpose flour
3 tablespoons granulated sugar
1 teaspoon salt
¼ cup Plugrá® unsalted butter, melted

For the butter block:
1½ cups Plugrá unsalted butter, straight from the refrigerator

For baking:
1 egg
2 tablespoons whole milk

Method

Day 1

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For the dough:
Using a kitchen scale, weigh all ingredients for the croissant dough. Whisk the instant yeast into the warmed milk, and set aside for 3-5 minutes, or until mixture is bubbly.

In the bowl of a stand mixer, whisk the flour, sugar and salt until combined. With the dough hook attachment, pour the butter into the dry ingredients and mix on low speed to lightly combine.

Stir in the milk and yeast mixture to form a shaggy dough. Knead the dough on medium-low speed for no more than 4 minutes. Dough should be soft and pliable. Work dough into a ball before placing on a greased baking sheet. Press dough down gently and wrap the entire tray with plastic wrap. Refrigerate for 12-18 hours.

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Day 2

For the butter block:
(Make the butter block 1 hour before removing the dough from the refrigerator.)

Place cold butter on one half of a large piece of parchment paper, fold over with the remaining half of the parchment paper. Using a rolling pin, pound butter into a square that measures 9½ by 7 inches and is a little less than ½ inch thick. If necessary, trim or alter edges of the butter block to create a uniform shape. Place the butter block in the refrigerator to chill for at least 1 hour.

To encase the butter block:
Remove dough from the refrigerator, and place on a lightly floured surface. Sprinkle the top of the dough lightly with flour, and dust a rolling pin with flour as well. Roll dough out into a large rectangle that measures 16 by 11 inches. Place butter block onto the center of the rectangle with the 9½-inch side running parallel to the 11-inch side of the dough. Fold remaining ends of the dough over the butter and pinch the seam closed. Wrap dough in plastic wrap again, and place in the refrigerator for 30 minutes.

For the first turn:
Remove dough from the refrigerator, and place on a lightly floured work surface so the long end of the dough is facing you and the seam from the butter encasing is facing up. Dust the top of the dough and the rolling pin with a very thin layer of flour. Roll dough out into another 16-by-11-inch rectangle. Fold the long side of the dough into thirds, like a business letter, and wrap in plastic covering. Refrigerate for 1 hour.

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For the second turn:
Remove dough from the refrigerator, and place on a lightly floured work surface so the long end of the dough is facing you and the fold from the first turn is facing up. Dust the top of the dough and the rolling pin with a very thin layer of flour. Roll dough out into another 16-by-11-inch rectangle. Fold the long side of the dough into thirds, like a business letter, and wrap in plastic covering. Refrigerate for 1 hour.

For the third turn:
Remove dough from the refrigerator, and place on a lightly floured work surface so the long end of the dough is facing you and the fold from the second turn is facing up. Dust the top of the dough and the rolling pin with a very thin layer of flour. For the third time, roll the dough out into a 16-by-11-inch rectangle. Fold the long side of the dough into thirds, like a business letter, and wrap in plastic covering. Refrigerate for 1 hour.

After 1 hour, lightly dust the work surface and rolling pin with flour. Roll dough out into a 28-by-10-inch rectangle. While rolling, periodically pick up the dough to ensure it is not sticking to the work surface. If any tears occur in the dough and butter becomes exposed, spread the area with a smidge of flour to cover the hole and continue rolling.

To cut the croissants:
Using a sharp chef’s knife or pastry cutter, cut the dough into alternating triangles about 4 inches wide at the bottom. The end pieces will be imprecise. Make a ¾-inch cut at the wide bottom of the triangle. (If the butter begins to melt at any point in the cutting and rolling process, cover the dough loosely with plastic wrap and place in the refrigerator for 30 minutes.)

To shape the croissants:
Working with one triangle piece at a time, gently pull out the sides of the cut edge while rolling over onto the dough toward the tip of the triangle. While rolling, gently pull the tip of the triangle to stretch the dough out and ensure 3 complete rolls of the croissant. Place shaped croissants, with the folded points facing down to ensure they stay secure and tucked under while baking, on a parchment paper-lined baking sheet coated with baking spray. When all croissants are shaped, cover completely in plastic wrap and refrigerate overnight. 

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Day 3

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To bake croissants:
Line 2 baking trays with parchment paper, and lightly coat with baking spray. Place chilled croissants on prepared baking trays 2 inches apart. Whisk together the egg and milk to create an egg wash. Brush the tops of the chilled croissants with a light coating of egg wash, and cover with pieces of parchment paper coated in baking spray. Allow croissants to rise at room temperature for three to four hours, or until croissants are doubled in size and jiggle slightly when the pan is shaken. (Make sure the croissants rise in a cool-to-warm space that is free of drafts and not near a direct heat source. The ideal temperature is 70-72 F, but the room temperature should not exceed 75 F or butter will leak out of the laminated dough.)

One hour before baking, preheat the oven to 425 F. When the oven is preheated and the croissants have fully risen, brush croissants with egg wash once more. Place croissants in the oven, and bake for 3 minutes. Lower the oven temperature to 400 F, and continue baking for 15-18 minutes, or until croissants have risen and are deeply golden brown. Rotate the croissants 10 minutes into baking to ensure an even bake. Remove croissants from the oven, and cool the pans over wire racks for 10 minutes, or until cool enough to handle. Remove croissants from the pans and allow to fully cool to room temperature. 

Croissants are best enjoyed the day they are made, but they can be reheated the following day in a 350 F oven for 5-10 minutes.

Roasted Acorn Squash Soup

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Start to finish: 50 minutes
Impresses: 4

Ingredients

3 large acorn squash
1 tablespoon olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
1 shallot, diced
3 cloves garlic, minced or pressed
3 cups vegetable stock
6-8 fresh sage leaves
1 sprig fresh thyme
¼ teaspoon ground nutmeg
¼ teaspoon ground cayenne
pepper
12-ounce can evaporated milk

Method

Heat oven to 400 F, and line a baking sheet with parchment paper. Slice the acorn squash in half and remove the seeds. Drizzle the squash lightly with olive oil and sprinkle with salt and pepper. Roast for 30-40 minutes, or until the flesh is soft. Remove from oven and set aside.

In a large stock pot over medium heat, lightly saute diced shallot and garlic in olive oil for 3-5 minutes, or until fragrant and lightly browned. Add the vegetable stock, herbs and spices. Scoop the roasted squash out of the skin and add to the pot. Then, bring to a simmer.

Add the evaporated milk and simmer for 5 minutes. Use an immersion blender to blend the soup until smooth and creamy.

Almond Snowball Cookies

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Start to finish: 1 hour
Impresses: 24 cookies

Ingredients

1 cup (2 sticks) butter, softened
1½ cups powdered sugar, divided
1 teaspoon vanilla extract
1 teaspoon almond extract
4½ cups almond flour
¼ teaspoon salt

Method

Heat oven to 350 F, and line 2 large baking sheets with parchment paper. Set aside.

In a large bowl, cream together butter, ½ cup powdered sugar, vanilla extract and almond extract until well combined. With your mixer on low, add in almond flour and salt until fully combined. Use a cookie scoop to portion out cookie dough and roll into balls. Place on prepared baking sheets about 1 inch apart. 

Bake 15 minutes, or until cookies are set and bottoms are just starting to brown. Let rest on the cookie sheet for 3–5 minutes, or until cool enough to handle. Place remaining 1 cup of powdered sugar in a shallow dish, and roll warm cookies into the powdered sugar before resting on a baking rack. Let cookies cool completely before rolling again in powdered sugar. Store cookies in an airtight container.

Eggnog Cheesecake with Whipped Cream

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Start to finish: 2 hours 20 minutes | Inactive: 12 hours
Impresses: 12

Ingredients

For the cheesecake:
32 gingersnap cookies
32 speculoos cookies (such as Biscoff®)
4 tablespoons flour
8 tablespoons unsalted butter, melted and cooled
2 pounds cream cheese, softened to room temperature
1 cup sugar
4 eggs, room temperature
½ cup sour cream, room temperature
½ cup eggnog, room temperature
2 teaspoons vanilla extract
¼ teaspoon freshly grated nutmeg

For the boozy whipped cream:
1½ cups heavy cream
¼ cup powdered sugar
1 teaspoon each of spiced rum, brandy and bourbon
1 teaspoon vanilla extract
¼ teaspoon salt

Method

For the cheesecake: 

Heat oven to 350 F. In the bowl of a food processor, blend the cookies together until finely ground. Pulse in 2 tablespoons flour to combine. While the processor is running, stream in melted butter until mixture resembles wet sand. Press into the bottom and up the sides of a 9-inch springform pan.

Bake in preheated oven for 7 minutes, or until crust is lightly golden brown. Remove from oven to cool, and reduce oven temperature to 325 F. Place a 9-by-13-inch baking pan on the bottom rack of the oven and fill with warm water (this will help keep the cheesecake moist while it cooks and prevents cracks).

In the bowl of a stand mixer, whip the cream cheese until completely smooth and fluffy, about 3 minutes. Add sugar and beat for another 3 minutes, scraping the bowl as necessary to ensure there are no lumps. Add eggs, one at a time, beating until just combined before adding the next. Again, scrape the bowl to ensure there are no lumps. Stir in the sour cream, eggnog, vanilla extract, 2 tablespoons flour and nutmeg. Pour batter into pre-baked crust, and bake in preheated oven for 60 minutes, or until edges are lightly browned and the center just slightly jiggles. Turn off oven and use the handle of a wooden spoon to prop open the oven door just a crack. Allow the cheesecake to cool like this for 1 hour. Remove from oven to cooling rack and cool to room temperature. Wrap in plastic and refrigerate for at least 4 hours, preferably overnight.

For the boozy whipped cream: 

Place all ingredients in the bowl of a stand mixer fitted with the whisk attachment. Whip the cream until soft peaks form. Spread over cheesecake and dust with freshly grated nutmeg to serve.

Homemade Eggnog

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Start to finish: Active: 20 minutes | Inactive: 2 weeks
Impresses: A crowd

Ingredients

12 large egg yolks
2/3 cup sugar
1½ cups half and half
1½ cups whole milk
3 cups heavy cream
1 cup spiced rum
1 cup brandy
1 cup bourbon
1 teaspoon vanilla extract
1 teaspoon freshly grated nutmeg

Method

In the bowl of a stand mixer fitted with the whisk attachment, whip the egg yolks and sugar together until thick and pale yellow. The mixture should run off the whisk in a thick ribbon before falling back into the bowl. While the eggs mix, stir together the dairy, booze and vanilla extract in a large pitcher. With the mixer on low, slowly pour in liquid and mix until just combined. Scrape the sides and bottom of the bowl to ensure there’s no egg mixture sitting at the bottom. Stir in nutmeg before pouring into 6 pint-sized jars. Close jars tightly and let sit in fridge for at least 2 weeks before gifting or serving. Shake well and top with a sprinkle of nutmeg, if desired, before serving.

Notes: Stick cute labels to the jars and tie a festive ribbon around the lid for a homemade gift. 

Spicy Tortilla Soup

Start to finish: 45 minutes
Impresses: 6

Ingredients

1 can black beans, drained and rinsed
1 can corn, drained and rinsed
1 yellow onion, diced
1 red pepper, diced
2 jalapeño peppers, diced
8 cups vegetable stock
1 tablespoon taco seasoning
1 teaspoon, ground cayenne pepper (optional)
4 corn tortillas, cut into thin strips
8-ounce block cream cheese, cubed
Lime wedges, for serving

Method

Add all ingredients except tortillas, cream cheese and lime wedges to a large crockpot. Stir together and cook on high 4 hours. In the last 30 minutes of cooking, stir in tortilla strips and cream cheese. Stir every 10 minutes as cream cheese melts and tortilla strips soften. Serve with a wedge of lime.

Spinach Dip with Homemade Pita Chips

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Start to finish: 1 hour
Impresses: 1-2

Ingredients

For the spinach dip:
1 tablespoon butter
½ cup yellow onion, diced
2 cloves garlic, minced or pressed
10-ounce bag frozen spinach, thawed and drained
8-ounce block cream cheese, room temperature
½ cup plain full-fat yogurt
1 cup shredded mozzarella, divided
1 cup shredded Parmesan, divided
½ teaspoon kosher salt
½ teaspoon black pepper
¼ teaspoon ground cayenne pepper

For the pita chips:
10 large pitas
½ cup olive oil
2 cloves garlic, minced or pressed
½ teaspoon kosher salt
½ teaspoon black pepper
Shredded Parmesan cheese (optional)

Method

For the spinach dip:
Preheat oven to 350 F. In a cast-iron skillet,  saute the onion and garlic in butter over medium heat until soft. Add in the spinach and continue to cook for 3-4 minutes.

In a large bowl, mix together the room temperature cream cheese and yogurt until smooth. Mix in ½ cup mozzarella, ½ cup Parmesan, salt, pepper and cayenne pepper. Add the sauteed spinach; stir to combine.

Spoon the mixture back into the cast-iron skillet and top with the remaining cheese. Bake at 350 F for 20-30 minutes, or until bubbly and golden on top. Serve warm with homemade pita chips.

Store covered in the fridge for up to 5 days. 

For the pita chips:
Preheat oven to 400 F, and line a baking sheet with parchment paper. Cut each pita into 8 triangles and arrange on the baking sheet. (Make sure not to crowd them together or they won’t brown. Use a second baking sheet if needed.)

In a small bowl, whisk together the olive oil, garlic and salt. Generously brush the seasoned olive oil onto each piece of pita. Sprinkle with Parmesan if desired. Bake at 400 F for 8-10 minutes, or until golden brown and crispy.

Store in an airtight container at room temperature for up to 1 week.