Mint Brownies

Christmas just isn’t complete without them.

• Cooking spray, for greasing the pan

• 1 box fudgy brownie mix (plus ingredients per package instructions)

• 1 stick (113g) unsalted butter, at room temperature

• 3 ounces (85g) cream cheese, at room temperature

• 2 1/4 teaspoons peppermint extract

• 1 pinch salt

• 1 3/4 cups (198g) powdered sugar

• 1 tablespoon heavy cream

• Green liquid food coloring (optional)

• 3 ounces (85g) semi-sweet chocolate, chopped

• 12 chocolate mints (such as Andes), finely chopped (about 1/3 cup, optional)

     1. Prepare the oven and pan

Preheat the oven according to the directions on the brownie mix package.

Lightly spray an 8x8-inch metal baking pan with cooking spray. Line the pan with parchment paper, leaving some overhang for easy removal.

     2. Make the brownie layer

Mix and bake the brownies as directed on the package for an 8-inch pan.

Let the baked brownies cool completely in the pan on a wire rack, about 1 hour.

     3. Prepare the mint cream layer

Using a hand mixer, beat the butter, cream cheese, peppermint extract, and salt in a bowl on medium speed until smooth, about 1 minute.

Sift in the powdered sugar, add the heavy cream, and (if using) green food coloring. Beat on medium-low until combined, then increase to medium-high and beat until fluffy, about 30 seconds.

Spread the mint cream evenly over the cooled brownies. Refrigerate until firm, about 30–40 minutes.

     4. Make the ganache

Heat 1/3 cup heavy cream in a microwave-safe bowl in 15-second intervals until very hot, about 30–45 seconds.

Add the chopped chocolate to the cream, ensuring it’s submerged. Let it sit for 1 minute, then stir until smooth. Allow the ganache to cool for 5 minutes.

     5. Finish with ganache and chocolate mints

Quickly pour the ganache over the chilled mint layer, smoothing it into an even layer. If desired, sprinkle chopped chocolate mints on top.

Refrigerate until firm, at least 30 minutes.

     6. Cut and serve

Lift the brownies out of the pan using the parchment overhang and place them on a cutting board. Use a sharp knife to slice, wiping the blade clean between cuts.

Serve chilled for the best flavor and texture.

Storage Tip: Store brownies in a single layer in an airtight container in the refrigerator for up to 1 week.

 Turtle Cookie Cups Recipe

These irresistible turtle-inspired cookie cups feature a buttery, pecan-filled dough paired with gooey chocolate-covered caramel. A Rolo is nestled into the freshly baked cookie, then topped with toasted pecans, a drizzle of dark chocolate, and a pinch of flaky sea salt for a perfect finish.

• Nonstick cooking spray (for greasing the pan)

• 2 cups (226g) pecan halves

• 1 1/3 cups (180g) all-purpose flour

• 1 1/4 teaspoons (4.5g) kosher salt

• 1/4 teaspoon (1.8g) baking soda

• 1/4 teaspoon (1.2g) baking powder

• 1 stick (113g) unsalted butter, room temperature

• 1/2 cup (108g) packed light brown sugar

• 1/4 cup (54g) granulated sugar

• 2 1/2 teaspoons (13g) vanilla extract

• 1 large egg, room temperature

• 24 Rolos, unwrapped

• 1 ounce (28g) bittersweet chocolate, chopped (optional)

• Flaky sea salt (optional)

• 1 (24-cavity) mini muffin pan

Preheat oven to 350°F with the rack in the center.

Lightly spray the mini muffin pan with nonstick cooking spray.

Spread pecans on a rimmed baking sheet and toast in the oven for 10–12 minutes until fragrant and slightly darker. Cool completely.

Set aside 24 halves for topping. Chop the remaining pecans finely (about 1 1/2 cups).

In a small bowl, whisk together the flour, salt, baking soda, and baking powder.

Using a stand mixer with a paddle attachment or a handheld mixer, beat butter, brown sugar, granulated sugar, and vanilla on medium speed until creamy (30–45 seconds). Scrape down the bowl as needed.

Mix in the egg until fully combined (about 35 seconds). The mixture may appear slightly broken but will come together.

Add the chopped pecans to the batter and mix on medium speed until evenly distributed (about 15 seconds).

Gradually mix in the dry ingredients on low speed until fully incorporated. Scrape down the bowl to ensure no dry bits remain.

Divide the dough into 24 portions (about 1 heaping tablespoon each) and roll into balls. Place one ball in each cavity of the muffin pan.

Bake at 350°F for 10–12 minutes, rotating halfway, until the edges are golden but the tops remain pale.

Remove cookies from the oven. While hot, press a Rolo (wide side up) into the center of each cookie, then gently press a reserved pecan half onto the Rolo.

Let cookies cool in the pan for 2 minutes, then carefully twist each cookie to release and transfer to a wire rack to cool completely.

Melt bittersweet chocolate in the microwave, stirring every 15 seconds. Drizzle over cookies using a spoon or piping bag.

Sprinkle lightly with flaky sea salt, if desired.

Let the chocolate set before serving. Enjoy warm for gooey centers or fully cooled.

Store leftovers in an airtight container for up to 4 days.

Note: Freezing baked cookies is not recommended.

 Bread Pudding

Raisins soaked in bourbon and a blend of spices give this New Orleans bread pudding its unique charm.

Ingredients :

For the Bread Pudding

• 1 cup raisins

• 1 loaf French bread (at least a day old), cut into 1-inch cubes (about 6–7 cups)

• 4 cups milk

• 3 large eggs

• 2 cups sugar

• 2 tablespoons vanilla extract

• 1/4 cup bourbon whiskey

• 1/4 teaspoon allspice

• 1/4 to 1/2 teaspoon cinnamon

• 3 tablespoons butter, melted

For the Bourbon Sauce

• 1/2 cup (1 stick) butter, melted

• 1 cup sugar

• 1 large egg

• 1/2 cup bourbon whiskey (adjust to taste)

     1. Soak the Raisins :

In a small bowl, combine the raisins with 1/4 cup bourbon. Cover and let soak for 1–2 hours, allowing the raisins to absorb most of the bourbon.

     2. Preheat the Oven :

Set your oven to 350°F.

     3. Soak the Bread :

In a large mixing bowl, pour the milk over the cubed bread. Press the bread into the milk until fully saturated. (It may not absorb all the milk.)

     4. Prepare the Egg Mixture :

In a separate bowl, whisk the eggs. Add the sugar, vanilla, allspice, and cinnamon, and whisk until combined. Pour this mixture over the milk-soaked bread. Add the bourbon-soaked raisins and stir gently to combine.

     5. Assemble and Bake :

Pour the melted butter into a 9x13-inch baking pan, coating the bottom and sides. Pour the bread mixture into the pan. Bake at 350°F for 35–45 minutes, or until the pudding is set and the edges are slightly browned.

     6. Make the Bourbon Sauce :

While the pudding bakes, prepare the sauce. Melt the butter in a medium saucepan over low heat. Add the sugar and egg, whisking until smooth. Cook over low heat, stirring constantly, until the sauce thickens enough to coat the back of a spoon. Remove from heat and whisk in the bourbon to taste. Stir again before serving. (If the sauce curdles, blend it to smooth it out.)

     7. Serve :

Serve the bread pudding warm with bourbon sauce on the side. Drizzle the sauce over individual portions to taste.

Storage and Reheating

Bread pudding is best served fresh but can be refrigerated for up to 5 days.

To reheat, microwave individual portions in 1-minute increments until warm. The sauce can be reheated alongside the pudding.

Freezing is not recommended.

WATCH FULL VIDEO ON YOUTUBE :

 Simple Summer Tomato Salad

In this simple salad, the juicy tomatoes are at their best. Combine ripe tomatoes with a traditional vinaigrette, a red onion that has been thinly sliced, and a sprinkle of fresh basil and mint. You'll want to keep playing it all summer long.

Ingredients :

For the vinaigrette

• 2 tablespoons red wine vinegar

• 1 teaspoon Dijon mustard

• 1 teaspoon honey

• 1/4 cup extra-virgin olive oil

For the salad

• 1/4 medium red onion, very thinly sliced

• 2 pounds of ripe tomatoes of any variety are OK

• 1 teaspoon kosher salt

• Freshly ground black pepper, to taste

• 1/4 cup fresh basil, chiffonade

• 2 tablespoons fresh mint, chiffonade

STEPS :

     1. Make the vinaigrette : 

In a small bowl, whisk together the vinegar, mustard, and honey until the honey dissolves. Whisk in the olive oil until blended.

     2. Macerate the red onions :

The sliced onions ought to be mixed with the vinaigrette and the dressing. Set aside to macerate while assembling the salad.

     3. Cut the tomatoes :

Trim out the stem and base of the stem from the tomatoes. Cut tomatoes into 1/2-inch-thick slices. If you're including cherry tomatoes, cut some in half.

     4. Assemble the salad and serve :

Salt both surfaces of the tomatoes after placing them on a big dish or platter. Sprinkle freshly ground black pepper. 

Pour the onions and dressing over the salad. Spread the onions evenly while carefully tucking the tomatoes into the dressing with your hands. Basil and mint are sprinkled on top. Taste, then add more salt or pepper if necessary. 

Serve immediately.

     5. Storage :

Although this salad is best the day it is prepared, if it is tightly wrapped and refrigerated, it can be eaten up to two days later.

 Lion’s Head Meatballs

lion's head meatballs let you experience the mouthwatering flavors of a traditional Chinese home-cooked dish. These enormous meatballs, which are made with ground pork and a variety of seasonings, are fried to perfection, leaving a crispy exterior and a soft center.

Ingredients :

For the meatballs

• 1 pound ground pork, 80% lean

• 4 ounces water chestnuts, finely chopped (optional)

• 1 cup panko breadcrumbs

• 1 large egg

• 1 tablespoon minced fresh ginger

• 1 tablespoon soy sauce

• 1 tablespoon Shaoxing rice wine

• 1 tablespoon sesame oil

• 2 teaspoons sugar

• 1 teaspoon ground white pepper

• 1 teaspoon cornstarch

• 1 teaspoon kosher salt

• About 1 quart vegetable oil, to fry

For the soupy glaze

• 2 cups low-sodium chicken stock

• 2 tablespoons dark soy sauce

• 2 tablespoons oyster sauce

• 1 tablespoon sugar

• 1/2 teaspoon ground white pepper

• 1/4 of a little green cabbage, split into leaves and stems

• 2 teaspoons cornstarch

• 2 teaspoons water

STEPS :

     1. Assemble the meatballs :

The ground pork, water chestnuts, breadcrumbs, egg, ginger, soy sauce, Shaoxing rice wine, sesame oil, sugar, white pepper, cornstarch, and salt should all be combined in a sizable dish. Just blend, making sure there are no crumbs pockets left.

Form 10 pieces of the meatball mixture into large, 3-inch balls.

     2. Fry the meatballs :

A medium, deep pan or Dutch oven (with a diameter of about 10 inches) should have about 2 inches of vegetable oil in it. 350°F is the temperature at which the oil is heated. 

Gently put half the meatballs to the pan without overflowing it with a large spoon or spider. 4 minutes should be spent frying each side until golden brown. An instant-read probe thermometer inserted in the middle should read at least 160°F.

The meatballs should be taken out and placed on a platter covered in paper towels. Fry the remaining meatballs after heating the oil once more.

     3. Make the soupy glaze :

Chicken stock, dark soy sauce, oyster sauce, sugar, white pepper, and cabbage should all be combined in a medium pot. Over medium heat, stir and cook for about 8 minutes, or until boiling. 

In a small basin, mix the cornstarch and water together. Stir the broth and cornstarch slurry together for about 3 minutes, or until thickened.

     4. Serve :

Toss the meatballs gently in the saucy liquid after adding them to the pot. Serve.

Up to 3 days of leftover storage are possible in an airtight container. Reheat the meatballs in the microwave for one to two minutes or over medium heat for ten minutes, tossing every so often, until the sauce is loose and they are hot.

 Apple Pie Smoothie

It has an apple pie flavor! Applesauce, almond milk, cashews, dates, and vanilla in a smoothie.

Ingredients :

• 1 cup unsweetened almond milk

• 1 cup unsweetened applesauce or stewed apples

• For one hour, soak half a cup of raw, unsalted cashews in water.

• 2 teaspoons vanilla extract

• 1/2 teaspoon ground cinnamon

• 2 chopped, pitted dates, soaked in water for 1/2 hour, or 2 tablespoons maple syrup*

• 1 cup ice cubes

STEPS :

     1. Blend :

Blend all the components for 30 to 60 seconds or until they are completely smooth.

 Chicken Udon Soup with Bok Choy

With thick, chewy udon noodles and diced gochujang chicken, you can add a unique spin to the traditional chicken noodle soup. You may have a fantastic dinner ready from start to end in 30 minutes if you combine everything in a flavorful broth that is coated with ginger, toasted sesame oil, and soy sauce.

Ingredients :

• 4 ounces dried udon noodles

• 1 teaspoon toasted sesame oil

• 2 tablespoons vegetable oil

• 2 tablespoons fresh ginger, finely chopped

• 1 large clove garlic, finely chopped

• 4 cups chicken stock

• 1 tablespoon low-sodium soy sauce

• 1/2 teaspoon salt, or more to taste

• 2 cups cooked chicken, shredded

• 4 tablespoons gochujang (Korean chili paste)

• 4 scallions, finely sliced

• Baby bok choy, cut in half and thinly sliced lengthwise, 4 to 5 (5 ounces).

• 2 large handfuls (about 2 ounces) baby spinach leaves

For garnish :

• 1/2 cup cilantro leaves

STEPS :

     1. Cook the noodles :

3 quarts of water boil in a big pot. Udon noodles should be added and cooked for 10 to 12 minutes, or until soft. To remove surface starch, drain in a colander and rinse under cool running water. Toss in the sesame oil. Place aside.

     2. Make the broth :

One tablespoon of vegetable oil should be heated over medium heat in the same pot that you used to cook the noodles. Add the ginger and garlic, and cook for a minute while stirring frequently.

Bring to a boil after adding the stock, soy sauce, and 1/2 teaspoon salt. If desired, taste and add extra salt. Start the chicken after turning off the heat.

     3. Warm the chicken in the gochujang :

The remaining 1 tablespoon of vegetable oil should be heated in a small skillet over medium heat. Add the chicken shreds and heat through for 1 to 2 minutes.

To the skillet, add the gochujang. For a further 2 to 3 minutes, cook and stir, or until the sauce is gone and the chicken begins to brown.

Stir in the scallions after adding 1 to 2 tablespoons of the soup broth to scrape up the browned pieces from the pan's bottom. Get rid of the heat.

     4. Finish the soup :

Add the bok choy and bring the soup back to a simmer. until crisp-tender, cook for 2 minutes. Spinach and noodles are added, and they are cooked for a few minutes, until the spinach wilts and the noodles are heated.

     5. Serve the soup :

Four bowls should receive the soup. Add chicken to the top of each bowl. Serve after adding cilantro.