RECIPES. Main Dishes (Soups/Stews/Chilis) Slow Cooker Turkey Chili. Roasted Tomato Soup. Chicken. Roasted Chicken with Lemon and Rosemary

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1 RECIPES Main Dishes (Soups/Stews/Chilis) Slow Cooker Turkey Chili Roasted Tomato Soup Chicken Roasted Chicken with Lemon and Rosemary Easy Chipotle Chicken Tostadas Pizza Bacon, Brussels Sprouts and Ricotta Pizza Pesto Chicken Pizza with Roasted Broccoli and Red Peppers Salads Heirloom Panzanella with Fresh Mozzarella and Homemade Croutons Sweets/Cookies Double Chocolate Brownie Cookies with Dried Cherries The BEST EVER Chocolate Chip Cookies Ice Cream Bourbon, Dried Cherry and Cornflake Ice Cream Chocolate Covered Strawberry Ice Cream Triple Berry Ice Cream Cold Brew Coffee Ice Cream with Almonds and Chocolate Chunks Cinnamon Apple Ice Cream in Pie Shell Cups Summer Fruit Ice Cream Cone Parfaits

2 Peppermint Hot Cocoa Ice Cream with Mini Marshmallows Chocolate Salted Chocolate Bark with Toasted Almonds and Dried Fruit Spooky Chocolate and Candy Bug Treats Super Easy Peppermint Bark Snacks Brown Butter Cinnamon Sugar Popcorn with Chocolate Drizzle Super Easy Chocolate-Dipped Apple Snacks Breakfast Cranberry Buttermilk Scones Healthy Carrot Zucchini Muffins Super Easy Coconut Maple Granola Roasted Strawberry Apple + Cinnamon Overnight Oats Beverages(Non-Alcoholic) Cold Brew Coffee Blackberry Sparkler with Homemade Blackberry Simple Syrup Chocolate Cold Brew Coffee with Homemade Chocolate Simple Syrup Cecilia s Favorite Berry Smoothie Boozy Boozy Iced Coffee Float Strawberry Peach Rosé Margaritas Cranberry Orange Moscow Mule

3 Slow Cooker Turkey Chili 1 tablespoon extra virgin olive oil; 1 medium yellow onion, chopped; 5 garlic cloves, chopped; 2 tablespoons tomato paste; 1/4 pounds ground turkey; 12 ounce bottle of beer (I use a pale ale); 28 ounce can diced tomatoes; 15 ounce can kidney beans, drained; 15 ounce can black beans, drained; 1/2 teaspoon cayenne; 1/2 teaspoon dried oregano; 1/2 teaspoon black pepper; 3/4 teaspoon salt; 1/2 teaspoon cumin; 1/2 teaspoons chili powder. In a large pan, heat oil over medium heat. Add the onion and garlic and cook until soft, approximately 3-5 minutes. Once onions are soft, add the tomato paste and cook, stirring occasionally for another 2 minutes (the tomato paste will get a little darker). Add turkey, breaking up with a wooden spoon, and cook until the turkey is no longer pink approximately 8-10 minutes. Pour this mix into your slow cooker and add the beer, tomatoes, beans, cayenne, oregano, salt, pepper, cumin and chili powder and mix until fully combined. Cook on low for six hours. Taste and adjust with salt and pepper, as needed. Top with your choice of garnishes! I love sour cream and cheese, but cilantro, green onions and tortilla chips are other yummy options.

4 Roasted Tomato Soup 28 ounce can diced tomatoes; 3/4 cup extra virgin olive oil; Salt; Pepper; 1 large (or 2 small) yellow onion, chopped; 2 medium carrots, chopped; 5 cloves garlic, chopped; 2 cups chicken broth; 2 bay leaves; 4 tablespoons unsalted butter; 1/4 cup heavy cream; Pre-heat your oven to 450F. Strain the tomatoes, reserving the juices in a bowl. Spread the tomatoes onto a foil-lined, lipped cookie sheet and toss with 1/2 cup extra virgin olive oil and salt and pepper to taste. Roast for 15 minutes, or until the tomatoes have caramelized. While the tomatoes are roasting, heat the remaining 1/4 cup extra virgin olive oil in a soup pot over medium heat. Add the onion, carrot and garlic and cook until softened, about 10 minutes. Once the vegetables are softened, add the roasted canned tomatoes, the reserved tomato juices, chicken broth, bay leaves and butter. Simmer all of this for approximately minutes, or until all of the vegetables are very tender. Remove the bay leaves and puree until smooth with a handheld immersion blender. Add the cream and stir gently to fully incorporate. Add salt and pepper to taste.

5 Roasted Chicken with Lemon and Rosemary 1 whole chicken (approximately four pounds); 3 lemons; Salt and pepper; 1/2 yellow onion; 3/4 cup (1/2 sticks) unsalted butter, slightly softened; 1/4 cup chopped fresh rosemary, plus 4 whole sprigs for inside the chicken; Approximately 30 minutes before you d like to prepare your chicken with the butter mixture, take it out of the fridge, unwrap and remove and giblets and it pat dry. Then leave it at room temperature until the butter mixture is applied. Pre-heat oven to 375 degrees. In a small bowl, mix the butter, chopped rosemary and the zest of three lemons then set aside. Generously salt and pepper all sides of the chicken. Rub the entire butter mixture on all sides of the chicken. Place the 1/2 onion, whole rosemary sprigs and half a lemon in the inside cavity of the chicken. Tuck the wings of the chicken behind it s body. If you have chicken twine, you can tie the legs tightly together. Place your chicken on a rack in a roasting pan and pop it in the oven. Bake until the juices run clear and a thermometer inserted in the inner thigh (not touching bone) registers 165 degrees. This is generally takes about minutes per pound of chicken, but may be a little longer depending on your oven. Let your chicken rest for minutes before carving and serving.

6 Easy Chipotle Chicken Tostadas 1/2 pounds boneless, skinless chicken thighs; 1 tablespoon extra virgin olive oil; 1 onion, sliced; 3 garlic cloves, chopped; 15 ounce can diced tomatoes; 1/2 teaspoon dried oregano; 1/2 teaspoon salt; 8-10 corn tortillas; 1 chipotle chili in adobo sauce, plus 1/2 tablespoon of the adobo sauce; Additional salt and pepper for the chicken; Optional toppings: sour cream, cheese, cilantro, avocado, shredded cabbage, sliced radish. Pre-heat oven to 375 degrees. Prep the chicken thighs by lightly seasoning with salt and pepper and placing on a foil-lined, edged cookie sheet. Cook for 20 minutes or until the internal temperature reaches 165 degrees. Set aside to cool and raise the temperature of the oven to 400 degrees for the tostadas. While the chicken is cooking, place the oil in a large skillet on medium high heat and add the onion and stir frequently. Once the onion begins to soften (about 4-5 minutes), adjust the heat to medium low and add the garlic. Stirring occasionally, so the garlic doesn t burn, cook until the onions are very soft and translucent (about another 7-10 minutes). While the onions are cooking, make the sauce by placing the tomatoes, chipotles, adobo sauce, oregano and salt in a blender and blend until smooth. Taste the sauce and if you d like it spicier, add more adobo sauce one teaspoon at a time until it reaches your desired spice level. Once the chicken has cooled enough to handle it, shred it (either by hand or with two forks) and add it to the onions. Add the sauce and mix and let it all heat through together while you bake the tostadas. With your oven now on 400 degrees, place your tortillas in a single layer on baking sheets. Place in the oven for 7 minutes, then flip them and bake for another 7 minutes, or until they are crisp. Taste the chicken mix and adjust for salt, if needed. Add a mound of the chicken mix onto a tostada and top with your choice of toppings.

7 Bacon, Brussels Sprouts and Ricotta Pizza 1 pound of your favorite pizza dough; Salt, to taste; 3 tablespoons white balsamic vinegar; 1/2 teaspoon crushed red pepper flakes; 12 ounces applewood smoke bacon, sliced into 1/4 inch strips; 10 ounces shaved Brussels sprouts (if you can t find ones already shaved, you can thinly slice whole sprouts); 4-6 ounces whole milk ricotta cheese (the amount you need depends on how cheesy you want your pizza!); Preheat oven to 425F. On a lightly floured surface, use a rolling pin to roll out your dough to your desired shape and size (12 inch diameter is ideal to fit all the topping). Cook the dough in your oven until crust is a light golden brown, approximately minutes. Set aside once done. Meanwhile, in a large skillet over medium high heat, cook the bacon until brown, about 10 minutes. Once the bacon is brown, add the brussels sprouts and stir to combine. Really let the sprouts soak up all the lovely bacon fat! Once the skillet is dry, add the vinegar, pepper flakes and a few pinches of salt. Once everything is added, let the sprouts get brown, but still stir every once in a while so they don t burn. If your pan gets a little dry, add a small amount of olive oil. When the sprouts are brown, remove from the heat and taste them. Add salt, if needed. Top the pre-baked crust with the brussels sprouts mix. Top with dollops of ricotta. Bake an additional 8-10 minutes until the crust is golden brown. Enjoy!

8 Pesto Chicken Pizza with Roasted Broccoli and Red Peppers 1 pound of your favorite pizza dough; 8 ounces broccoli florets; 3 tablespoons extra virgin olive oil; 1 lemon, sliced into 1/4 inch slices; 1/4 teaspoon red pepper flakes; salt and pepper, to taste (roughly 1/4 teaspoon of each); all purpose flour (for rolling your dough out); 1/4 cup plus 1 tablespoon pesto (homemade or store-bought); 2/3 cup shredded asiago cheese; 1 1/2 cups cooked chicken, shredded (use rotisserie chicken if you don't have time to cook your own); 1 roasted red pepper (you can buy these in a jar at the store or roast your own); About 20 minutes before you re ready to start cooking, set your dough out on your counter. Preheat oven to 450F. On a cookie sheet lined with foil, toss the broccoli with the oil, lemon, red pepper flakes and salt and pepper. Place in the oven for 10 minutes, then toss and put back in for 7 more minutes. Set aside once done. While the broccoli is roasting, on a lightly floured surface, use a rolling pin to roll out your dough to your desired shape and size (at least a 12 inch diameter is ideal to fit all the toppings). Poke holes in your dough with a fork to prevent hot air bubbles from forming while in the oven. Cook the dough in your oven until crust is a light golden brown, approximately minutes. (Note: I use a pizza stone for this, but you can also use a greased cookie sheet). Once your dough is pre-baked, spread your pesto across the dough. (Note: if you are using oily store-bought pesto, try to include only a small amount of oil on your dough or else you may end up with soggy pizza). Next, add your shredded cheese on top of the pesto. Add your chicken on top of the cheese followed by the roasted red pepper and broccoli. If you re feeling crazy, add an extra sprinkle of cheese on top of all of the ingredients. Place the entire pizza back into the oven for 5-7 minutes or until the cheese is melted and bubbly.

9 Heirloom Panzanella with Fresh Mozzarella and Homemade Croutons 1 loaf sourdough bread, cut into 1 inch cubes; 1/2 cup olive oil, plus more for croutons; 1/2 medium red onion, sliced thinly; 1 small red bell pepper, cut into bite-sized pieces; 1 small yellow bell pepper, cut into bite-sized pieces; 1 pound heirloom tomatoes, cut into 1 inch cubes; 25 large basil leaves, cut into thin ribbons; 3 tablespoons red wine vinegar; Salt; Pepper; 1 medium English/hothouse cucumber, cut into bite-sized pieces; 8 ounces good quality fresh mozzarella, cut into bite-sized pieces; Optional: Maldon finishing salt, balsamic reduction, sliced avocado. Set out the cubed bread in a bowl for about an hour (if you don t have the time, no problem, just skip this step). Pop a couple of tablespoons of olive oil in a pan over medium-high heat and add the bread and a few sprinkles of salt. Stir the bread frequently until they get nice and brown, about 10 minutes. If the pan gets too dry, add a little more oil as needed. While the croutons are browning, combine the onion, red and yellow peppers, tomatoes, cucumber, basil and fresh mozzarella in a large bowl and mix thoroughly to combine all of the ingredients. Season with the 1/2 cup olive oil, red wine vinegar and plenty of salt and pepper to taste. Add the croutons and mix. Serve immediately or let everything hang out together for about 30 minutes to let all the flavors meld nicely. I like to serve this salad with a sprinkle of Maldon finishing salt and some balsamic glaze on top, but it s wonderful as is. Sliced avocado is also a nice touch on top! To make ahead The croutons can be made a couple of days ahead of time and stored in an airtight container at room temperature. The salad can also be assembled (minus the olive oil, vinegar and croutons) and kept in the fridge for a couple of hours. Once you re ready, just add those ingredients and you re good to go! A note on the raw red onions If biting into raw onion is too much for you, soak the onions in cold water for at least 10 minutes to take away some of their bite. Just drain them before adding to the salad!

10 Double Chocolate Brownie Cookies with Dried Cherries 12 ounces bittersweet chocolate; 6 tablespoons unsalted butter; 3 eggs; 1 cup granulated sugar; 1 teaspoon vanilla bean paste (or extract); 1/3 cup all purpose flour; 1/2 teaspoon baking powder; 10 ounces semi-sweet chocolate chunks; 1/2 cups dried bing cherries, roughly chopped; In a double boiler, melt the bittersweet chocolate and butter. Meanwhile, beat eggs and sugar together until light and fluffy. Add vanilla and mix. Combine flour and baking powder in a small bowl and set aside. Mix the melted chocolate mix into the egg/sugar mix. Add in the dry ingredients and mix until just combined. Stir in chocolate chunks and dried cherries. This mixture will be wet, so use plastic wrap and shape the dough into three logs. Wrap tightly and refrigerate for at least two hours, or until it is nice and firm. Once dough is firm, preheat your oven to 375F. Unwrap the dough one log at a time and cut the log into approximately 1 inch slices and place slices at least 1 inch apart on a cookie sheet. Bake cookies minutes. You want the cookies to be nice and shiny on the outside, but still soft in the center. Cool slightly and eat warm or cool completely and eat they re crazy good either way!

11 The BEST EVER Chocolate Chip Cookies 3/4 cups all purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/2 teaspoons cinnamon; 1/2 cup (1 stick) butter, room temperature; 1 cup brown sugar; 3 tablespoons granulated sugar; 1 large egg; 2 teaspoons vanilla bean paste; 1 cup semi-sweet chocolate chips; Flaky sea salt OPTIONAL; Pre-heat oven to 325 degrees. In a medium bowl, mix together the flour, baking soda, baking powder, salt and cinnamon and set aside. Using an electric mixer, cream the butter and both sugars until light and fluffy. Beat in the egg and vanilla until incorporated. With the mixer on low, slowly add the dry ingredients until just incorporated. Fold in the chocolate chips. Using a cookie dough scoop or spoon, place cookie dough onto a lightly greased baking sheet. Bake cookies for approximately minutes until lightly browned around the edges. If you d like, you can sprinkle a tiny bit of the flaky sea salt on top of the cookies while they are still warm from the oven. Freezer instructions: Once your dough is made, form it into round balls using a cookie scoop or spoon. Place dough balls into an airtight freezer-safe container, with a piece of parchment paper between each layer. Once you re ready to bake them, pre-heat your oven and place the frozen dough balls directly onto a lightly greased cookie sheet and bake (allowing a few extra minutes of cooking time). The dough will keep in an airtight container in the freezer for a couple of months. I like to label the container with the name of the cookie and date frozen, so I know what they are and make sure they get eaten in time!

12 Bourbon, Dried Cherry and Cornflake Ice Cream 1/3 cup dried cherries, chopped; 1 cup whole milk; 3/4 cup heavy cream; Pinch of sea salt; 1 teaspoon ground cinnamon; 1 teaspoon vanilla bean paste (or extract); 6 egg yolks; 1/4 cup brown sugar; 1/4 granulated sugar; 1 cup cornflakes; 1/2 tablespoons bourbon, plus more for soaking the cherries (if desired); Place the chopped cherries in a small bowl and soak in enough bourbon to just cover them and set aside. In a medium pot, heat the milk, cream, salt, cinnamon and vanilla bean paste and let it come to a simmer. Let simmer for about 1 minute then remove from the heat. Meanwhile, in another bowl, whisk the egg yolks and both sugars very well until the sugars are completely dissolved. After the dairy mixture has been removed from the heat, pour it over the egg/sugar mix and stir slowly to combine. Return this mix to the pot. On low heat, stir the combined mixture slowly until it has thickened enough to coat the back of a spoon, approximately 2-3 minutes. Transfer the mix to a separate bowl and place it in a larger bowl filled with ice and cold water in order to cool it. Stir it every so often and let the mix come to room temperature. Once the mix has completely cooled, add the bourbon and combine. Drain the soaking cherries and combine with the mix. Transfer the ice cream base to your ice cream maker and freeze according to manufacturer s instructions. Right before the ice cream has finished freezing, add in the cornflakes and let them mix in thoroughly. Transfer the ice cream to an airtight container and freeze for a few hours, until desired consistency is reached.

13 Chocolate Covered Strawberry Ice Cream 2 cups heavy cream; 1 cup whole milk; 3/4 cup sugar; 2 teaspoons vanilla bean paste; 6 ounces dark chocolate, finely chopped; 3 cups strawberries, stemmed and roughly chopped; 1/8 teaspoon salt (if you don t have an 1/8 teaspoon measuring spoon, a pinch will do just fine); Place your ice cream maker s base and a storage container in the freezer at least 24 hours before you begin making the ice cream better yet, like I said before, always have it there so you re ready to make ice cream 24/7! In a bowl, combine the cream, milk, sugar, salt and vanilla and whisk until the sugar and salt are completely dissolved. Set aside for 15 minutes in order to allow the flavors to blend, stirring occasionally. Cover and refrigerate this the dairy mix until chilled, about three hours. Melt the chocolate in a heat-proof bowl over a pot of simmering water. While the chocolate is melting, line a small cookie sheet or freezer-safe plate with parchment paper and set aside. Once the chocolate is melted, let it cool for 2-3 minutes then transfer to a bowl and mix with 2 cups of the strawberries. Toss gently to coat the berries, then place them in one layer on the parchment paper and pop in the freezer until you add them to the ice cream. With the remaining 1 cup of strawberries, mash with a fork in a small bowl until they are broken down into tiny chunks and refrigerate covered. Once the dairy base is chilled and ready, assemble your ice cream maker, turn it on, then pour the mix into it and churn according to manufacturer s instructions. When the base is the consistency of soft-serve ice cream (or really thick whipped cream), add the mashed strawberries and chocolate covered berries, breaking them apart as you add them to the mix. Churn ice cream until all berries are just combined and place in your cold storage container until firm, at least three hours.

14 Triple Berry Ice Cream 1 cup chopped strawberries; 1/2 cup blueberries; 1/2 cup raspberries; 3/4 cup granulated sugar; 2 cups heavy cream; 1 cup whole milk; 1 teaspoon vanilla bean paste; 1/4 teaspoon salt; Place your ice cream maker s base and a storage container in the freezer at least 24 hours before you begin making the ice cream better yet, always have it there so you can make ice cream whenever you want! In a medium bowl, combine the strawberries, blueberries and raspberries then gently mix with 1/2 cup of the sugar. Set aside. In a large bowl, combine the cream and milk then add the other 1/4 cup of the sugar, the vanilla bean paste and salt and mix to combine. Set aside. With a fork or potato masher, mash the berries for approximately 30 seconds, until they are broken down into small chunks. Mix mashed berries (and all their juices!) with the dairy and add this mixture to a food processor or blender and process until you have a smooth mix. Transfer this mix back into your large bowls and refrigerate covered for at least three hours (and up to eight). Once the dairy base is chilled and ready, assemble your ice cream maker, turn it on, then pour the mix into it and churn according to manufacturer s instructions. When the base is the consistency of soft-serve ice cream (or really thick whipped cream), place in a storage container in the freezer until firm, at least three hours.

15 Cold Brew Coffee Ice Cream with Almonds and Chocolate Chunks 1 1/2 cups heavy cream; 1 1/2 cups whole milk; 1 1/2 teaspoons vanilla bean paste; 1/2 cup sugar; 1/8 teaspoon salt; 1/4 cup chopped almonds; 1/4 cup roughly chopped bittersweet chocolate; 1 cup cold brew coffee (or regular brewed coffee that has cooled completely); Place your ice cream maker s base and a storage container in the freezer at least 24 hours before you begin making the ice cream better yet, always have it there so you can make ice cream whenever you want! In a medium bowl, mix the cream, milk, cold brew and vanilla bean paste together. In another bowl, combine the sugar and salt. Add the dairy/coffee mix to the sugar/salt and whisk slowly until the sugar has dissolved. Cover and refrigerate the mix, stirring occasionally, for at least three hours and up to eight hours. Once this mix is chilled, assemble your ice cream maker, turn it on, then pour the mix into it and churn according to manufacturer s instructions. When the base is the consistency of soft-serve ice cream (or really thick whipped cream), add the almonds and chocolate chunks and let the ice cream churn until just combined. Place your ice cream a storage container in the freezer until firm, at least three hours.

16 Cinnamon Apple Ice Cream in Pie Shell Cups FOR THE ICE CREAM: 2 cups heavy cream; 1 cup whole milk; 3/4 cup granulated sugar; 1/4 teaspoon salt; 1 1/2 teaspoons vanilla bean paste; 1 1/4 teaspoons ground cinnamon; 4 golden delicious apples, peeled, cored and sliced; 2 tablespoons brown sugar; 2 tablespoons water; 1 tablespoon lemon juice; FOR THE PIE SHELL CUPS: frozen pie dough, thawed; Instructions: 1 FOR THE ICE CREAM: Place your ice cream maker s base and a storage container in the freezer at least 24 hours before you begin making the ice cream better yet, always have it there so you can make ice cream whenever you want! In a medium bowl, combine the heavy cream, milk, granulated sugar, salt, 1 teaspoon of vanilla bean paste and 1/4 teaspoon of cinnamon. Cover and refrigerate for at least three hours (and up to eight). Meanwhile, in a large saucepan, combine the apples, brown sugar, water and lemon juice and cook covered on medium heat until soft, about minutes. Lift the lid and stir the apples occasionally so the apples or sugar do not burn. Once soft, take the apples off the heat and add the vanilla bean paste and cinnamon and combine. Next, grab a fork and gently mash about 75% of the apples, leaving the rest in small chunks. Transfer the apples to a new dish and allow them to cool. Once cooled, place them in the refrigerator until you are ready to churn your ice cream. Once the dairy base is chilled give it a quick stir to re-incorporate any vanilla or cinnamon that fell to the bottom of the bowl and get ready to churn! Assemble your ice cream maker, turn it on, then pour the mix into it and churn according to manufacturer s instructions. When the base starts to thicken, add the apple mixture a little at a time to make sure it incorporates evenly. Once the ice cream

17 is the consistency of soft-serve ice cream (or really thick whipped cream), place it in a storage container in the freezer until firm, at least three hours. 2 FOR THE PIE SHELL CUPS: Pre-heat your oven to 350F. Grease a muffin tin and set it aside. Take your dough out of the tin and bring into one ball in order for you to re-roll it. I do this because I like the cups to be a little thicker than what the dough is rolled out to when purchased. On a lightly floured surface, roll out your pie dough to a little less than 1/4 inch thick and use a round cookie cutter or the open side of a drinking glass to cut a circle. Place the circle of dough into your muffin tin and poke a few holes into the bottom of the dough with a fork. Repeat cutting, rolling and poking until you run out of dough (I get about seven cups per ball of dough). Place the muffin tin with dough into the fridge for 10 minutes. Bake the dough until golden brown, about minutes (give or take a few minutes if your dough is a little thinner or thicker). Let the shells cool slightly then serve with ice cream.

18 Summer Fruit Ice Cream Cone Parfaits 6 ~8 Waffle Cones; 1/2 cup white chocolate chips; 1/2 cup bittersweet chocolate chips; 1 cup Rice Krispies; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1/2 cup diced peaches (from one large peach); 1/2 cup whole blueberries; 1/2 cup whole blackberries; 1/2 cup diced strawberries; 1 vanilla bean - seeds only (you can substitute 1 tablespoon vanilla bean paste); Instructions: Melt both chocolates separately in a double boiler (or you can also use the microwave by heating for 15 seconds at a time and stirring between each round until the chocolate is melted). Let the chocolate cool slightly. Dip the top of each Waffle Cone in the melted chocolate then roll it in the Rice Krispies and set aside. In the photo above, you can see I propped the cones up slightly on a rolled dish towel, so the chocolate didn't touch the counter. Make the vanilla bean whipped cream by placing the heavy cream in the bowl of your stand mixer (or if using an electric hand mixer, place the cream in a large bowl). Whip on high and when it starts to thicken, add the powdered sugar and vanilla. Whip until you get stiff peaks (see photo in post). In a small bowl, mix together the peaches and all the berries. Fill the cones one at a time. Start with a small spoonful of whipped cream at the bottom of the cones, then layer a spoonful of fruit on top. Continue layering whipped cream and fruit until you reach the top of the cone. Top the cone off with a dollop of whipped cream and a sprinkle of Rice Krispies. You can also drizzle some of your melted chocolate on top, too! Notes: The whipped cream can be made up to two days ahead of time and stored in an airtight container the the fridge. Additionally, the cones can be dipped in chocolate and coated in Rice Krispies ahead of time, but it is best to assemble the rest of the cones right before serving so the cones stay crunchy.

19 Peppermint Hot Cocoa Ice Cream with Mini Marshmallows 2 cups heavy cream; 1 cup whole milk; 1/4 teaspoon salt; 3/4 cup sugar; 1 cup mini marshmallows; 3/4 teaspoon peppermint extract; 1 1/2 teaspoons vanilla bean paste (or vanilla extract); 1/4 cup, plus 2 tablespoons unsweetened cocoa powder, sifted; Instructions: Place your ice cream maker s base and a storage container in the freezer at least 24 hours before you begin making the ice cream better yet, always have it there so you can make ice cream whenever you want! In a medium bowl, mix all of the ingredients, except the mini marshmallows, until combined. The mixture may clump a bit, but don't worry - do your best to get rid of the clumps while gently stirring. Cover and refrigerate for at least three hours (and up to eight). Once chilled give it a quick stir to re-incorporate all of the ingredients. If clumps of cocoa still remain after stirring, strain the mixture into a new bowl. Assemble your ice cream maker, turn it on, then pour the smooth mix into it and churn according to manufacturer s instructions. When the base starts to thicken, slowly add the mini marshmallows. Once the ice cream is the consistency of soft-serve ice cream (or really thick whipped cream), place it in a storage container in the freezer until firm, at least three hours.

20 Salted Chocolate Bark with Toasted Almonds and Dried Fruit Flaky Sea Salt; 1/2 cup whole, raw almonds; 1/4 cup dried cherries, chopped; 1/4 cup dried cranberries; 1/2 teaspoon vanilla bean paste; 1/4 teaspoon ground cinnamon; 12 ounces dark chocolate, finely chopped; Prepare a cookie sheet with parchment paper that fits into your freezer. Place all but a handful of chocolate in heat-proof bowl over simmering water (or a double boiler) and stir occasionally to prevent the chocolate from burning. While the chocolate is melting, place the almonds in a pan over medium-high heat to toast about 1-2 minutes, stirring frequently so they do not burn. Let the almonds cool and then coarsely chop them and mix in a small bowl with the cherries and cranberries When the chocolate is melted, turn off the heat and add the vanilla and cinnamon and stir to combine then add the last handful of chocolate and let sit for 30 seconds. After 30 seconds, gently stir the chocolate until completely melted. Spread the melted chocolate in a thin, even layer onto the parchment-covered cookie sheet. Add the almond and fruit mixture to the top of the chocolate and gently press down to set it in the chocolate. Top with a couple of sprinkles of flaky sea salt. Place in the freezer until completely set, approximately two hours. Break the chocolate bark apart into whatever size piece you prefer and top with one last sprinkle of flaky sea salt. Enjoy immediately or store in layers between sheets of parchment paper in an airtight container. This will keep in your freezer for up to two weeks.

21 Spooky Chocolate and Candy Bug Treats 1/2 cup chocolate; Parchment paper; A lipped cookie sheet; A plastic bag to pipe the melted chocolate; spooky chocolate and candy bug treats; Candy for your bug bodies (Skittles and Boo-tterscotch M&Ms are perfect for this); 1/2 cup of your favorite chocolate, coarsely chopped and melted (I just do this in the microwave in 15 second increments with a quick stir in between each round. It should take about one minute of total microwave time for the chocolate to be completely melted). While you re melting your chocolate, grab some parchment paper, cover your cookie sheet and set it aside. After your chocolate is melted, let it cool for a couple of minutes, then spoon it into a plastic bag. Next, cut a VERY small hole in one corner of the plastic bag. You don t want this hole to be too big because then it will be hard to control the melted chocolate while you re making your bugs. Now you re ready to make those spooky little bodies! You can make any type of bug you want, but make sure you get a good mound of chocolate on the bodies where you want to add a Skittle or Boo-tterscotch M&M, so it will stick. Once you ve piped out all of your bugs, add your candy. Next, you re ready to place your little bugs into the fridge to set for at least 20 minutes, but ideally an hour since they will be sturdier the longer they are in there. When your chocolate is set, you can release the bugs from the parchment by gently placing your hand underneath the paper and lightly pushing up from under the bug. It should release very easily if the chocolate is completely set. Now you re ready to decorate your cupcakes, cake or your spooky party table!

22 Super Easy Peppermint Bark 12 ounces bittersweet chocolate chips; 8 ounces white chocolate chips; 20 mini candy canes (1/2 cup crushed); Instructions: Prepare a lipped cookie sheet (one that fits into your fridge or freezer) with parchment paper. Melt both chocolates separately in a double boiler (or you can also use the microwave by heating for 15 seconds at a time and stirring between each round until the chocolate is melted). While the chocolate is melting, begin unwrapping and crushing the candy canes (I put the candy canes in a ziplock bag, wrap that in a paper towel then lightly pound them with a rolling pin). Once the bittersweet chocolate is melted, pour it into a thin, even layer onto the prepared cookie sheet. Pour the melted white chocolate on top and combine with a toothpick to make a lovely swirl pattern. Add the crushed candy canes on top of the chocolate. Place in the fridge or freezer until completely set approximately two hours if you re using the fridge. Break the chocolate bark apart into whatever size piece you prefer. Enjoy immediately or store in layers between sheets of parchment paper in an airtight container. This will keep in your fridge or freezer for up to two weeks.

23 Brown Butter Cinnamon Sugar Popcorn with Chocolate Drizzle 4 tablespoons unsalted butter; 3 tablespoons canola oil; 1/3 cup popcorn kernels; 2 1/2 tablespoons granulated sugar; 1 teaspoon cinnamon; 1/2 cup semi-sweet chocolate chips; Place parchment paper over a large lipped baking sheet and set aside. Place the butter in a small saucepan over medium-high heat until it melts, then lower the heat to medium. Be sure to stir the butter occasionally so it doesn t burn. The butter will begin to foam and eventually change from a yellow-ish color to a caramel brown color. I like to use a silverware spoon or my white spatula to check the progress of my butter. It can go from gorgeous brown to burnt fairly quickly, so take it off the heat and set it aside once you have some gorgeous amber particles in your pot. This site has great step-by-step photos of this process to use as a guide. Once you have your brown butter, start making the popcorn by placing the oil in a large sauce pan over medium-high heat. I always place a kernel or two of the popcorn in the oil while it s heating, so I know when it s hot enough to add all my kernels. Once one of the kernels you added starts to pop, add the rest in a single layer into your pan, cover it and take it off the heat for about 20 seconds. Then, place it back on the heat with the lid slightly ajar so the steam can escape. You don t want the lid open too much or else you will have popcorn popping everywhere. Give the pan a little shake every 30 seconds to make sure all your kernels are getting good heat. While the popcorn is popping, mix together the sugar and cinnamon in a small bowl and set aside. Once the popcorn has stopped popping, take it off the heat and pour it into a large bowl. Pour the brown butter over the popcorn and mix thoroughly. Pour the cinnamon sugar over the popcorn and stir enough to make sure all of the kernels are covered with butter and cinnamon sugar. Pour into a single layer onto the parchment-covered baking sheet. Place the chocolate into a microwavable safe bowl. To melt the chocolate, pop it into the microwave in 15-second increments and gently stir in between each round to evenly distribute the heat. Repeat this process until the chocolate is completely melted (this generally take 45 seconds to a minute). Drizzle the chocolate over the popcorn using a fork. Transfer the popcorn to the refrigerator until the chocolate is set (about 15 minutes). Place into a bowl and enjoy!

24 Super Easy Chocolate-Dipped Apple Snacks 1/2 lemon; 3 large fuji apples; 8 ounces dark chocolate, roughly chopped; Toppings of your choice - sprinkles, dried cranberries, chopped nuts, almond or peanut butter, cinnamon; Instructions: Line a cookie sheet with a piece of parchment paper and set it to the side. Melt your chocolate on your stove in a double boiler or in the microwave. If you re using the microwave, do it in 15 second increments with a quick stir in between each round. It should take about one minute of total microwave time for the chocolate to be completely melted, but may take a little longer depending on your microwave. Once it s melted, set it aside. While you are melting chocolate, core and slice your apples into 1/4 inch thick slices. Rub the top 1/4 of the apple slices with lemon to slow down the browning process. Dip the bottom 3/4 of the apple slices in the melted chocolate, letting the excess chocolate drip back into the bowl. Place the dipped apple slice onto the lined cookie sheet and repeat the dipping process until all of your apple slices have been dipped. Sprinkle your toppings onto the apples and place them into the refrigerator until the chocolate is set, at least 30 minutes. Serve and enjoy!

25 Cranberry Buttermilk Scones 4 3/4 cups all purpose flour; 1 tablespoon baking powder; 3/4 teaspoon baking soda; 1/2 cup granulated sugar; 1 1/4 teaspoon salt; 1 1/2 cups buttermilk; 2 teaspoons orange zest; 3/4 cup dried cranberries; 1 teaspoon vanilla bean paste; 1 cup + 1 tablespoon cold, unsalted butter cut into small cubes; 1/2 cup powdered sugar; 1 teaspoon vanilla bean paste; 1 tablespoon + 1 teaspoon fresh orange juice; Preheat oven to 400F. Grease a large baking sheet and set aside. In a large bowl, sift the flour, baking powder and baking soda and combine. Mix in the sugar and salt until combined. Add the butter and mix in using a pastry blender or two butter knives. You can also used your fingers like I did. If you do this, make sure your hands aren t too warm so you don t totally melt the butter. Whichever method you choose, make sure your end product has small, pea-sized pieces of butter in it. Add in the buttermilk, orange zest, dried cranberries and vanilla bean paste and mix with a spoon until just combined and the dough holds together. While you re mixing, if your mix seems a bit dry, add a small amount of additional buttermilk. If you still see small pieces of butter in your dough at this point, no problem! The butter will melt in the oven and help your scones become nice and flaky. Next, you ll need a clean work surface to shape your dough. Lightly flour your work space, flip your dough onto it and shape it into a long rectangle (about 18 5 inches in size). You want your dough to also be about 1 to 1 1/2 inches high to make sure if bakes evenly and quickly. Using a large knife, cut the dough into triangles (depending on the size you want). Move the triangles to your greased baking sheet. Bake scones until they are lightly brown on top approximately minutes. (If you have hot spots in your oven like I do, rotate the pan about 15 minutes into cooking). While the scones are baking, make the glaze by combining all of the ingredients in a small bowl until the powdered sugar has completely dissolved. Drizzle the glaze on the scones once they re out of the oven and serve.

26 Healthy Carrot Zucchini Muffins 1/2 cups all purpose flour; 1 cup plus 1 tablespoon brown sugar; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon nutmeg; 1/2 teaspoons cinnamon; 1/2 teaspoons salt; 2 cups old fashioned rolled oats; 1/4 cups raisins; 6 tablespoons extra virgin olive oil; 1 teaspoon vanilla bean paste; 2 large eggs; 2/3 cup milk; 2 ripe bananas, mashed; 1/2 cups shredded carrots (from about three large carrots); 1/2 cups shredded zucchini, squeezed of excess water (from about two small or one large zucchini); Instructions: Pre-heat your oven to 400F. Prep your muffin tins by spraying with cooking spray or lining with muffins liners and spraying them cooking spray. NOTE: If you are using liners and don t spray them, some of the muffin will stick to them. In a large bowl, mix together the flour, brown sugar, baking soda, baking powder, nutmeg, cinnamon and salt until well combined. Add the oats and raisins and mix again. Mix in the oil, vanilla bean paste, eggs, milk, mashed bananas, carrots and zucchini. Once all of the ingredients are well combined, fill the muffins tins about 3/4 of the way full (I use about 1/4 cup of batter for each muffin). Bake for minutes, until a toothpick inserted in the center of the muffins comes out clean. Enjoy warm or at room temperature. Store in an airtight container for a few days or freeze for a couple of months.

27 Super Easy Coconut Maple Granola 3 cups old fashioned rolled oats; 1/4 cups raw pecans, roughly chopped; 1 teaspoon cinnamon; 1/2 cup maple syrup; 1/2 cup coconut oil; 1/4 cup brown sugar; 1 teaspoon vanilla bean paste; 1 teaspoon salt; 2 tablespoons flaxseed meal; 2/3 cup raisins; Instructions: Preheat your oven to 250F. In a large bowl, combine the oats, pecans and cinnamon and stir until ingredients are evenly distributed. Set aside. In a medium bowl, combine the syrup, coconut oil, brown sugar, vanilla bean paste and salt. Stir until well combined and sugar has dissolved. Pour the syrup mix into the bowl with the oats and stir until all of the oats are coated evenly. Pour the combined oats and syrup onto a lipped baking sheet lined with parchment paper. Spread the mix into as thin a layer as possible. Place in the oven for 1 hour, 20 minutes, stirring halfway through so all the oats brown evenly. Once the cooking is completed, give the oats a quick stir and let cool for 30 minutes. After cooling, pour the granola into a large bowl, add the flaxseed meal and raisins and mix well. Granola will keep in an airtight container at room temperature up to two weeks or will freeze and keep up to two months.

28 Roasted Strawberry Apple + Cinnamon Overnight Oats 8 ounces strawberries, hulled and halved; 1 apple (pink lady), cored and thinly sliced; 3/8 teaspoon cinnamon; 1 cup old fashioned rolled oats; 2 tablespoons chia seeds; 2 tablespoons flaxseed meal; 1 1/3 cups milk (I use whole milk); 2/3 cup plain yogurt (not Greek); 1/4 teaspoon salt; 1 teaspoon vanilla bean paste; 2 tablespoons maple syrup; 1 banana, sliced (OPTIONAL); Instructions: Pre-heat oven to 375F and line a lipped cookie sheet with parchment paper. Place the strawberries and apple on the cookie sheet and sprinkle with 1/8 teaspoon of cinnamon. Cook for minutes, until completely soft. Meanwhile, in a large bowl, combine oats, chia, flaxseed meal, milk, yogurt, salt, remaining 1/4 teaspoon cinnamon, vanilla bean paste and maple syrup. Stir well to combine. When the fruit is done cooking, mash with a fork into smaller pieces until desired consistency is reached. Split the fruit mixture into the bottom of two pint-sized mason jars or glasses. Give the oat mixture another good stir and pour evenly into the two jars. Cover the jars and place into the refrigerator overnight (at least eight hours). When you are ready to eat the oats, stir the entire mixture well to make sure the fruit is evenly distributed in the jar. Top with sliced banana, if you like. Recipe Notes: Oats will keep in the fridge for up to three days, but their texture will change the longer they are kept. I prefer oats eaten within hours of refrigerating.

29 Cold Brew Coffee 3 cups filtered water; 2/3 cup medium-roast coarse coffee grounds; NOTE: You ll also need a jar with an airtight lid large enough to steep your grounds, a strainer and some cheese cloth. Place coffee grounds in a large pitcher or jar. Slowly add the water to your container. Stir gently with a non-metallic spoon (the handle of a wooden spoon works really well) to make sure all of the grounds get soaked in the water. Let sit five minutes, then gently stir again. Top the container with a lid and set aside in a cool, dark place (room temperature is what I did) for 24 hours. After the coffee grounds have steeped for 24 hours, line a strainer with two layers of cheesecloth and strain your cold brew. The liquid you have left is your concentrate! Pour in a new, clean container and store it in the fridge. How you enjoy your cold brew is up to you, but I like it over ice with some half and half.

30 Blackberry Sparkler with Homemade Blackberry Simple Syrup FOR THE SIMPLE SYRUP: 1 cup sugar; 1 cup water; 6 ounces whole blackberries; FOR THE DRINK: Ice; 4 whole blackberries; 2 ounces white grape juice; 6 ounces sparkling water; 1/2 lime, sliced into two pieces; 2 ounces blackberry simple syrup; FOR THE SYRUP: Combine sugar and water in a small saucepan on medium-high heat and gently stir until the sugar is dissolved. Add the blackberries and bring to a simmer. Simmer until tender, stirring occasionally, about 3-5 minutes. While the mix is simmering, adjust the heat as necessary to make sure it isn t boiling too rapidly. Once the berries are tender, turn off the heat and let the mix cool to room temperature. Once cooled, strain the syrup into a storage container, gently pressing on the berries to get out all their flavor. Store syrup in the fridge. FOR THE DRINK: In a glass, muddle the lime and blackberries to get out as much lime juice as possible. Add the simple syrup, white grape juice and sparking water and stir well to combine. Top with ice and enjoy!

31 Chocolate Cold Brew Coffee with Homemade Chocolate Simple Syrup FOR THE SIMPLE SYRUP: 1 cup water; 1 cup sugar; 1/4 cup cocoa powder; 1 teaspoon vanilla bean paste; 1/8 teaspoon salt; FOR THE DRINK: 6 ounces cold brew coffee; 1 ounce half and half; 2 ounces homemade chocolate simple syrup ; Ice; To make the simple syrup: Combine water and sugar in a small saucepan over medium-high heat and stir until sugar dissolves. Add the remaining ingredients and stir to thoroughly combine. Bring the mix to a boil, then lower the heat to simmer for 10 minutes. While the mix is simmering, be sure to stir it occasionally so it does not burn. Remove from the heat and let the syrup cool completely before storing it in the refrigerator. To make your drink: Combine all of the ingredients in a cocktail shaker and shake until the ingredients are combine and chilled, approximately 20 seconds. Pour into a glass with ice and enjoy!

32 Cecilia s Favorite Berry Smoothie 3/4 cup organic whole milk;; 1/3 cup organic whole milk plain yogurt 1/3 cup organic unsweetened applesauce; Handful organic baby spinach; 3 tablespoons old-fashioned rolled oats; 1 teaspoon organic chia seeds; 1 banana, broken into 1 inch pieces; 1/4 cups frozen organic berry blend; Place all of the ingredients into a blender (in the order listed) and blend until smooth. Serve and enjoy!

33 Boozy Iced Coffee Float 1 cup brewed coffee, chilled; 1 tablespoon half and half; 1 tablespoon Kahlua; 1 tablespoon tequila; 1 teaspoon vanilla bean paste; 1 generous scoop good-quality vanilla ice cream; 1/8 teaspoon ground cinnamon; Brew coffee. To chill coffee, let stand for one hour at room temperature, then chill in the fridge for another hour until cold. Place the coffee, half and half, Kahlua, tequila and vanilla bean paste in a glass and mix thoroughly until all is combined. Add ice cream to the glass and give a slight stir to make sure the ice cream isn t all floating on top. Top with cinnamon.

34 Strawberry Peach Rosé Margaritas Ice; 1 ounce tequila; 4 ounces rosé wine; 2 large strawberries, halved; 1/4 peach, roughly chopped; Salt for the rim of your glass (optional); 1 ounce freshly squeezed lime juice (from about one lime); If you re salting your glass, do that now by placing some salt on a plate and rimming your glass with a small amount of lime or water and dip in the salt to coat. Place the strawberries and chopped peaches into your glass and muddle them well until you get most of the juice out of your fruit. Squeeze the lime juice into the glass and pop the remainder of your lime in your glass. Add the rose and tequila and mix well. Fill the glass with ice.

35 Cranberry Orange Moscow Mule 2 ounces fresh squeezed orange juice (from about two small oranges); 1/2 ounce fresh squeezed lime juice (from about one lime); 2 ounces cranberry juice; 3 ounces vodka; 4 ounces ginger beer; ice; extra citrus slices and fresh cranberries to garnish (optional); Instructions: If you are making one large drink, place the first five ingredients into your drinking glass and mix well. Fill your glass with ice, garnish and enjoy! If you are making two drinks, place the first five ingredients in a large glass and mix well. Fill your two drinking glasses with ice and pour the cocktail evenly into each glass. Garnish and enjoy!