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recipes

0 In food

Quick and Easy Caprese Pasta

Quick and easy caprese pasta

This quick and easy caprese pasta is perfect for when you need dinner on the table in a flash.  Serve it with grilled chicken, or a tossed salad for a meatless or vegetarian meal. It’s also good served cold in the warmer months too! Scroll down for my recipe.

Quick and Easy Caprese Pasta

Ingredients:

  • 1 box of pasta (I used orecchiette)
  • 1 container of cherry tomatoes, rinsed and halved.
  • 2 Tbsp pesto
  • 1 container of mozzarella pearls, drained.
  • olive oil
  • salt/pepper
  • chopped fresh basil
  • balsamic glaze

Directions:

  1. Bring a pot of salted water to a boil.  Add the pasta and cook until al dente.
  2. While the pasta cooks, prepare the tomatoes. Take a skillet, add some olive oil and heat over medium heat. Add the tomatoes and cook for a few minutes, or until the sides are roasted.
  3. Drain the pasta and add to a large bowl.
  4. Add the tomatoes, mozzarella.
  5. Stir in pesto until combined.
  6. Drizzle with balsamic glaze and top with some chopped basil, salt and pepper.
  7. Serve warm or chilled.

Quick and easy Caprese Pasta

Quick and easy caprese pasta

Quick and Easy Caprese Pasta

This quick and easy caprese pasta is perfect for when you need dinner on the table in a flash.  Serve it with grilled chicken, or a tossed salad for a meatless or vegetarian meal. It’s also good served cold in the warmer months too!
Cook Time 15 mins
Course Appetizer, Main Course, Salad, Side Dish
Servings 5

Ingredients
  

  • 1 box pasta I used orecchiette
  • 1 container cherry tomatoes rinsed and halved
  • 2 Tbsp pesto
  • 1 container mozzarella pearls drained
  • olive oil
  • salt/pepper
  • fresh basil chopped
  • balsamic glaze to taste

Instructions
 

  • Bring a pot of salted water to a boil.  Add the pasta and cook until al dente.
  • While the pasta cooks, prepare the tomatoes. Take a skillet, add some olive oil and heat over medium heat. Add the tomatoes and cook for a few minutes, or until the sides are roasted.
  • Drain the pasta and add to a large bowl.
  • Add the tomatoes, mozzarella.
  • Stir in pesto until combined.
  • Drizzle with balsamic glaze and top with some chopped basil, salt and pepper.
  • Serve warm or chilled.

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Quick and easy caprese pasta

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2 In Christmas/ food

Boozy Chocolate Hazelnut Truffles and more Christmas Cookie Recipes

Boozy chocolate hazelnut truffles and more Christmas cookie recipes

Today I’m sharing my Boozy Chocolate Hazelnut Truffles and more Christmas cookie recipes from some of my friends. (Be sure to follow over on my Instagram too!) My favorite Christmas memory is for sure holiday baking and all the Christmas cookies. My mom used to do a cookie swap every year with her girlfriends. She would make a bunch of cookies ahead of time and pop them in the freezer. My sisters and I knew where they were and we’d go down and sneak some when no one was looking. One year, my mom went to go to her cookie swap and all the cookies were gone! She had to make over 6 dozen cookies last minute, needless to say she wasn’t happy but we laugh about it now.

These chocolate hazelnut truffles are dairy free and made with my homemade Chocolate Hazelnut Liqueur.  They’re super rich and decadent and make great homemade gifts too!

Boozy Chocolate Hazlenut Truffles dairy free

Scroll down for my printable recipe and be sure to check out the other Christmas cookie recipes from my friends!

Boozy Chocolate Hazelnut Truffles

Click here for my homemade chocolate hazelnut liqueur that you can make ahead of time!

Boozy Chocolate Hazelnut Truffles and more Christmas Cookie Recipes

Boozy Chocolate Hazelnut Truffles

These boozy chocolate hazelnut truffles are made with my homemade chocoloate hazelnut liqueur. They are super rich and decadent and also makes great gifts for people throughout the holidays as well! This is a dairy free recipe so perfect if you are vegan or plant-based.
5 from 1 vote
4 hrs
Course Dessert
Servings 2 dozen truffles

Ingredients
  

  • 1 1/2 cups vegan chocolate chips
  • 2 1/3 cups vegan butter
  • 1/2 cup my homemade chocolate hazelnut liqueur (you can also omit)
  • 1/4 cup soft silken tofu
  • confectioners sugar, cocoa powder, chopped nuts, chopped candy canes (option for rolling the truffles in)

Instructions
 

  • In a microwave safe bowl, combine the chocolate chips and butter. Heat on 30 second intervals, stopping to mix well in between, continue until completely melted.
  • Once melted, pour in the liqueur, stirring well.
  • Add in the tofu and blend using an immersion blender.
  • Pop in the fridge for about 3 hours so that it can thicken up and solidify.
  • Once the mixture is firm, take out of the refrigerator and start rolling into balls.
  • Prepare a few bowls of chopped candy canes, chopped nuts, powdered sugar, cocoa powder or whatever you choose for topping your truffles.
  • Roll your chocolate truffles into the toppings.
  • Store in an airtight container in the freezer until ready to serve. Once serving, serve chilled as they become soft at room temp.
Keyword Christmas, cookies, dairy free, holiday recipes

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dairy free boozy chocolate hazelnut truffles

Check out these other Christmas Cookie Recipes from my friends:

Christmas Sugar Cookies from The Pursuit of Pink

The Best Christmas Sugar Cookie

Chocolate Chip Peppermint Cookies from The Okayest Moms

Chocolate chip Peppermint Cookies

Vegan White Chocolate Macadamia Nut Cookies from The Urben Life

dairy free white chocolate chip macadamia nut cookies

Gingersnap Cookies from Aratari at Home

Gingersnap Cookies and More Christmas Cookie Recipes

Caitlin Houston’s Best Christmas Cookies Ever

Best Christmas Cookie Recipes

Frosted Holiday Sugar Cookie Bars by Tonya Michelle

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6 In food/ halloween/ Recipes

Leftover Halloween Candy Cookie Bars

Leftover Halloween candy cookie bars

Every year once Halloween is over, that bowl of leftover candy sits in the cabinet. Usually it doesn’t last long because I have no will power and will eat it for breakfast, lunch and dinner and then I’ll have Rick take some to work  to get it out of the house. These Leftover Halloween Candy Cookie Bars are the perfect and most delicious way to use up that candy!

 

Leftover Halloween Candy Cookie Bars

Ingredients:

  • 2 1/4 cups of all purpose flour
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 3/4 cup unsalted butter at room temp
  • 3/4 cup brown sugar
  • 3/4 granulated sugar
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 1 cup chocolate chips
  • leftover Halloween candy (I find that the chocolate based works best – no gummy or sour candies)

Directions:

  1. Preheat your oven to 350 degrees F.
  2. Line a baking tray with parchment paper or spray really well with nonstick baking spray.
  3. In a medium bowl, mix together flour, baking soda and salt.
  4. In a separate bowl (I used my Kitchen Aid), mix together butter, brown sugar and granulated sugar until creamed together.
  5. Add in the eggs and vanilla, mixing well.
  6. Add in the flour mixture (dry ingredients) into the wet ingredients and stir until combined.
  7. Sprinkle in the chocolate chips. (If you have M&Ms you can use those too!)
  8. Spread the cookie dough on the prepared baking tray, pressing down until firm.
  9. Bake until golden brown (about 20 minutes)
  10. While the cookie dough bakes, unwrap your chocolate candy and break into chunks.
  11. When the cookie dough is done baking, remove from the oven. Press the chocolate candy pieces into the top of the cookie dough while still warm. We had leftover googly eye sprinkles so I sprinkled those on too.
  12. Allow to cool completely, then cut and serve.

 

Leftover Halloween Candy cookie Bars

 

Leftover Halloween Candy Cookie Bars

Leftover Halloween candy cookie bars

Leftover Halloween Candy Cookie Bars

This is the perfect recipe to use up all that leftover Halloween candy.
5 from 2 votes
Prep Time 20 mins
Cook Time 25 mins
Course Dessert

Ingredients
  

  • 2 1/4 cups all purpose flour
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 3/4 cup unsalted butter melted
  • 3/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 1 cup chocolate chips or M&M's
  • leftover Halloween candy roughly chopped (choclated based works best, no gummies)

Instructions
 

  • Preheat your oven to 350 degrees F.
  • Line a baking dish with parchment pray or spray with nonstick baking spray.
  • In a medium bowl, mix together flour, baking soda and salt.
  • In a separate bowl (I used my Kithchen Aid) mix together butter, brown sugar and granulated sugar until creamed together.
  • Add in the eggs and vanilla to the butter sugar mixture, mixing well.
  • Add the dry ingredients (flour mixture) into the wet ingredients, and stir until combined.
  • Sprinkle in the chocolate chips or M &Ms
  • Spread the cookie dough into the prepared baking dish, pressing down until firm.
  • Bake until golden brown (about 20-25 minutes).
  • While the cookie dough bakes, unwrap your Halloween candies and chop or break into chunks.
  • When the cookie dough is done baking, remove from oven. Press the chocolate pieces into the top of the cookie while still warm. We had leftover googly eye sprinkles so I sprinkled those on as well.
  • Allow to completely cool, then cut and serve.

For more Halloween ideas check out:

Halloween Yogurt Bark

Pumpkin Spice Snack Mix

Boo Your Friends and Neighbors

 

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Leftover Halloween Candy Cookie Bars

 

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0 In food

Easy fall sheet pan dinner

Easy Fall Sheet Pan Dinner

Who loves an easy sheet pan dinner? I do! It’s quick to prepare and not a whole lotta cleanup. I shared this recipe over on my Instagram earlier this week as a sponsorship with BJ’s and decided it needs a permanent spot here since it is just THAT GOOD! This is the perfect easy weeknight dinner with the warm flavors of fall your whole family will love! Below I’m sharing my Easy Fall Sheet Pan Dinner.

 

Easy Fall Sheet Pan Dinner

Ingredients:

  • 1 pack of boneless skinless chicken thighs
  • 2 cups of fresh brussels sprouts sliced in half (We used Wellsley Farms)
  • 2 cups of diced butternut squash or sweet potatoes
  • 4 apples, chopped (I used Wellsley Farms Gala or you can do Honeycrisp)
  • 1 loaf of Wellsley Farms fresh bread cut into chunks
  • 1/2 stick of butter
  • 1/2 tsp sage
  • 1/2 tsp thyme
  • salt and pepper to taste

Directions:

  1. Preheat oven to 400 degrees F. Take a large sheet pan and line with aluminum foil, then lightly spray with cooking spray.
  2. Arrange the chicken, chopped veggies and apples on the sheet pan.
  3. Sprinkle on spices
  4. Add dabs of butter on the tops of the chicken, veggies and apples
  5. Bake in the oven for 20 minutes
  6. Take the sheet pan out of the oven and add the chunks of bread on top.
  7. Place back in the oven and bake until golden brown.
  8. Serve and enjoy!

 

Easy Fall Sheet Pan Dinner

Easy fall sheet pan dinner

 

Easy Fall Sheet Pan Dinner

Easy fall sheet pan dinner

This sheet pan dinner is the perfect weeknight meal! It's easy to prepare, hardly any clean up and has all the comforting flavors of fall. Your whole family will love it!
Prep Time 5 mins
Cook Time 30 mins
Course Main Course
Servings 4

Ingredients
  

  • 1 pack boneless skinless chicken breasts
  • 2 cups brussels sprouts sliced in half
  • 2 cups butternut squash or sweet potatoes diced
  • 4 apples (I used Gala or Honeycrisp)
  • 1 loaf fresh bread cut into chunks
  • 1/2 stick butter
  • 1/2 tsp sage
  • 1/2 tsp thyme
  • salt and pepper to taste

Instructions
 

  • Preheat oven to 400 degrees F. Take a large sheet pan and line with aluminum foil, then lightly spray wtih cooking spray
  • Arrange the chicken, chopped veggies and apples on the sheet pan.
  • Sprinkle on spices
  • Add dabs of butter on the tops of the chicken, veggies and apples.
  • Bake in the oven for 20 minutes
  • Take the sheet pan out of the oven and add the chunks of fresh bread on top.
  • Place back in the oven and bake until golden.
  • Serve and enjoy!

For more easy dinner ideas check out

Easy Weeknight Chicken Sausage Pasta

Honey Mustard Pretzel Chicken

 

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Easy fall sheet pan dinner

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