I love coffee. Hot, cold, large, small, flavored, unflavored, in an IV… you get the point. This recipe is the easiest I’ve found for cold foam for cold brew. I love it because it’s ingredients I keep on hand and requires minimal effort. If you’ve never made cold brew, you can find my favorite cold brew maker here!
Cold brew, any amount according to caffeine need 😉
3 Tbsp milk
2 Tbsp half and half (heavy cream will work, too!)
1 Tbsp vanilla syrup (or other flavored syrup of choice)
Pour cold brew over ice in a glass.
Combine milk, half and half, and flavored syrup in a cup and mix with milk frother. I typically use my Keurig K-Cafe to froth the mixture using the iced latte setting and it works great!
Pour frothed milk mixture over cold brew and enjoy!
Pear. Custard. Pie. All things I love. I’ll admit, all of them combined? Sounds a little strange, but it’s absolutely DELICIOUS! This recipe comes from Dinner at the Zoo. Check out all of their recipes-some of my favorites come from them-you won’t be disappointed!
4 firm pears of any variety; cored, peeled, and thinly sliced
1/4 cup unsalted butter; melted
3/4 cup milk
1/4 tsp kosher salt
1/3 cup granulated sugar
1/3 cup all purpose flour
2 tsp pure vanilla extract
powdered sugar, for garnish
Preheat the oven to 350 degrees Fahrenheit. Coat a 9 inch round pan with cooking spray.
Arrange the pear slices in the pan.
Put the butter, eggs, milk, salt, granulated sugar, flour and vanilla into a blender; process until smooth.
Pour the batter over the pears. Bake for 40-45 minutes until the custard is golden and firm to the touch. Dust the top with powdered sugar before serving.
My adventurous college self traveled to Taiwan and a tiny hole in the wall restaurant had what we called “peanut butter noodles”. I have no idea what they were actually called, but it has taken me all this time to find anything that comes close to our “peanut butter noodles”. This recipe is adapted from a recipe from from the Bettered Blondie that she is calling Pad Thai, so if you’re a fan of Pad Thai, this recipe is somewhat similar!
3 chicken breasts, cubed
¼ cup green onion, chopped
½ cup low sodium soy sauce
2 Tbsp fish sauce (you can use less for lower sodium)
1 cup low sodium chicken broth (you can also use water)
8 oz rice noodles (I prefer Annie Chuns-the Bettered Blondie specifically mentions this brand and comments I’ve ready mention their noodles didn’t cook thoroughly enough, but this brand worked great in my recipe!)
¼ cup cilantro, chopped
½ cup peanuts, chopped
2 limes, one for juice and one cut into wedges for serving
Place the cubed chicken, green onions, and carrots into the Instant Pot.
In a small bowl, mix the soy sauce, fish sauce, sesame oil, brown sugar, rice vinegar, peanut butter, pepper flakes, juice of one lime, ginger, and garlic until well combined and pour over the ingredients in the Instant Pot. Add the chicken broth and stir well.
Put the lid on and set the instant pot to manual low pressure to 7 minutes. When time goes off, do a quick release and remove the lid after pressure has fully released.
Stir in the rice noodles and set the lid back on and leave it for 10 minutes. Stir together and check the doneness of the noodles. Replace the lid if they need a little more time to soften.
Once done, serve with fresh lime wedges and top with cilantro, green onions, and chopped peanuts.
1/2 cup canola oil (or substitute extra virgin olive oil if you prefer)
2 Tbsp water
1/2 tsp vanilla
Preheat oven to 325°F. Lightly spray an 8×8 baking dish (not a 9×9 dish or your brownies will overcook) with cooking spray.
In a medium bowl, combine the sugar, flour, cocoa powder, powdered sugar, chocolate chips, and salt.
In a large bowl, whisk together the eggs, oil, water, and vanilla.
Sprinkle the dry mix over the wet mix and stir until just combined.
Pour the batter into the prepared pan and use a spatula to smooth the top. Bake for 40 to 48 minutes, or until a toothpick comes out with only a few crumbs attached. It’s better to pull the brownies out early, so the edges aren’t too crispy or thick to eat. Loosely tent the pan with a sheet of aluminum foil and leave to fully cool before enjoying.
I bake chicken thighs frequently because they can be juice, crispy, and flavorful all at the same time, but I often forget that drumsticks can have all of those things as well. They were recently on sale and I found this recipe from Healthy Recipes and now I’m hooked. They’re quick and simple, full of flavor, and they can be paired with any sides you have on hand.
8 skin-on chicken drumsticks (about 2 lb. total weight)
2 Tbsp olive oil
1 tsp kosher salt
½ tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
¼ tsp cayenne pepper
Preheat oven to 400 degrees F. Line a rimmed baking pan with parchment paper or aluminum for for easy cleanup and arrange the drumsticks in a single layer in the pan.
Mix the seasoning/rub: In a medium bowl, mix the olive oil, salt, pepper, and spices.
Coat the chicken pieces with the seasoning paste.
Bake the drumsticks uncovered for 40 minutes or until their internal temperature reaches 165 degrees F.
Baste the drumsticks with the pan juices. Serve immediately.