I’m a coffee-lover. And there just happens to be a Starbucks very close to where I live. So I visit often. It’s an expensive habit, but I’ve pared it down over the years. However, there is one item that I usually splurge on and that’s their Cranberry Bliss Bars. Chewy, sweet and perfect with coffee! But a recent visit left me thinking, “couldn’t I just make these myself?” The answer was yes, of course!

DIY Cranberry Bliss Bars

Listen, I love when I can have stuff just made for me and all I have to do is enjoy it. That’s simply magical to me. BUT, I also love a good challenge – especially a baking challenge. So after that most recent Star Dollars CBB experience I knew I owed it to myself to try it. So I did the reconnaissance and I think I came up with an even better version!

Ingredient Stuff

• Cream cheese I use it in the cookie part and the topping. My advice? Don’t buy anything but real cream cheese. Nothing else will taste as good.
• Ginger DYK there’s a bit of ground ginger in the SB version? There is! So of course, you’ll need to add that too!
• Dried cranberries The star of the show! I found that chopping them up helps disperse them throughout the bar. That means you get a bit of tart/sweet goodness in every bite!
• Orange If you’re game, I highly recommend adding a bit of chopped sugared orange peel to these. Make it yourself or buy it!

Tips and Other Ideas for my Copycat Cranberry Bliss Bars

1. Giver yourself a bit of time with these! You’ll need to bake the bars first then allow them to cool before icing. No different than a cake really, so don’t be so impatient!
2. Make the base layer and freeze it! Pull it out when you want to gift it or enjoy it and then make the topping.
3. Experiment! Feel free to make your own flavor modifications! I personally think these would be lovely with some toasted walnuts or pecans.

Your Turn to Make It!

Okay, now you’ve got all of the information you need about these Copycat Cranberry Bliss Bars, so it’s time for you to make it! Don’t forget to share your creations with me on IG! Just tag me, @cookinRD and I’ll give you plently of love! Happy eating friends!

Copycat Cranberry Bliss Bars

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• Author: Sara Haas
• Total Time: 50 minutes
• Yield: 24 bars

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Looking for a recipe for the perfect copycat version of Cranberry Bliss Bars? This is it! And it’s a lot easier to make than you think!

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Ingredients

• 2 cups all purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¾ teaspoon kosher salt
• ¼ teaspoon ground ginger
• 1 ½ sticks (12 Tbsps.) butter, room temperature
• 4 tablespoons cream cheese
• 1 ¾ cup packed brown sugar
• 3 large eggs, room temperature
• 1 orange, zest
• 1 teaspoon vanilla extract
• 1 cup dried cranberries, chopped
• 1 ½ cups white chocolate chips or chopped chocolate
• (sugared orange peel)

For the topping:

• 4 ounces softened cream cheese
• ¼ cup softened butter
• 2 cups powdered sugar
• ¼ teaspoon kosher salt
• ½ teaspoon vanilla extract
• ½ cup chopped dried cranberries
• ¼ cup melted white chocolate

 

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Instructions

1. Preheat the oven to 350’F.
2. Butter a 13×9 inch pan and line with parchment, leaving an overhang, then butter the parchment.  
3. Whisk the flour, baking powder, baking soda, salt and ginger together in a medium bowl. Set aside.
4. Beat the butter and cream cheese together in a large bowl or the bowl of a stand mixer. Scrape down the sides and add the brown sugar. Beat until fluffy, about 1 minute. Add the zest and vanilla. Scrape down sides again and add eggs, one at a time and beat until smooth. Mix in the flour mixture then add the cranberries and white chocolate chips. 
   Transfer to a prepared pan and bake until toothpick inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack.

To make the topping:

Beat the butter and cream cheese together until smooth and creamy. Add the powdered sugar, salt and vanilla extract and blend on low until combined. Increase speed and beat until light and fluffy, about 1 minute. Spread over the top of the bars then top with chopped cranberries. Garnish with a drizzle of white chocolate, if desired. Slice into bars.

 

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: dessert

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Every day is worthy of a delicious taco. so whether you’re celebrating #tacoTuesday or just you know, Wednesday, you should give these Spiced Apple Cider Pork Tacos a try!

Taco Love

You all know I love tacos. I mean, I wrote a whole cookbook about them. And I’m still experimenting with them. I love this recipe because it’s really easy to make and it comes together pretty quickly. Plus, I love that it’s different. I mean, it has apples in it! But I think you’ll find they’re a fun addition – a nice contrast to all of that spice.

Ingredient Stuff

• Pork I use boneless pork chops here, but you could easily use any cut of pork here. And if you’re not in the mood for pork, try chicken or beef. Or skip the meat and go with tofu!
• Corn tortillas I personally love corn tortillas for this recipe, but if flour tortillas make you happy, use them instead.
• Apple cider Apple cider is pure joy. But if you don’t have access to it, fear not! Apple juice is a fine substitute here.
• Spices Do yourself a favor and buy good spices. They taste better and that’s what eating is all about. Life is too short for crappy spices.

Tips and Other Ideas for my Spiced Apple Cider Pork Tacos

1. Skip the tortillas and serve it over brown rice or even a bowl full of mixed greens and load on the toppings!
2. Make extra and freeze it! It’s delicious re-heated and enjoyed as quesadillas or as a topping for nachos!
3. Pair it with your favorite cerveza! Beer is this tacos best friend.

Your Turn to Make It!

Okay, now you’ve got all of the information you need about these Spiced Apple Cider Pork Tacos, so it’s time for you to make it! Don’t forget to share your creations with me on IG! Just tag me, @cookinRD and I’ll give you plently of love! Happy eating friends!

Spiced Apple Cider Pork Tacos

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• Author: Sara Haas
• Total Time: 25 minutes
• Yield: 4 servings

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Spices, apples and pork make for great tacos! Try this easy and fast recipe for my Spiced Apple Cider Pork Taocs and find out for yourself!

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Ingredients

• 2 tablespoons chili powder 
• 1 teaspoon chipotle chili powder 
• 2 teaspoons ground cumin 
• 1 packed teaspoon brown sugar 
• ½ teaspoon kosher salt 
• ¼ teaspoon cracked black pepper
• 1 pound boneless pork chops, thinly sliced into strips
• 1 tablespoon avocado oil (canola or grapeseed will work)
• ¼ cup dried apples, chopped
• ¾ cup apple juice or apple cider
• ¼ cup apple cider vinegar
• 1 tablespoon hot sauce
• 8 corn tortillas, warmed

Garnish:

• 1 Granny Smith apple, thinly sliced into sticks (any variety will work)
• 2–3 radishes, trimmed and thinly sliced
• ½ cup fresh cilantro, roughly chopped
• ¼ cup diced white onion or pickled red onions
• ¼ cup crumbled queso fresco or feta cheese
• 1 lime, quartered

 

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Notes

1. Combine the chili powders, cumin, brown sugar, salt and black pepper in a large mixing bowl. Add the sliced pork and toss to coat. Cover and refrigerate for at least 1 hour and up to 24 hours before cooking.
2. Heat the oil in a large skillet over medium-high heat. When the oil looks wavy, add the pork and cook, stirring occasionally, to brown on all sides, 5 minutes. Add dried apples, cook one more minute.Remove pork from skillet and keep warm.
3. Add apple juice and vinegar to the skillet, stirring and scraping the bottom to release any bits stuck there. Continue to cook until liquid starts to thicken and reduce, about 5-6 minutes.  Remove from heat and stir in hot sauce. Add cooked pork back to the skillet and stir to combine.
4. Portion pork among warmed tortillas and top with apple, radishes, cilantro, onion, cheese and a squeeze of fresh lime juice.
   

• Prep Time: 15 minutes
• 30 minutes - 24 hours for marinating:
• Cook Time: 10 minutes
• Category: Tacos

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I love apples. The crisp kind that are a bit sweet, but also a bit tangy. I’ll eat them just as they are, but I sure do love them in dessert. Preferably one with a crust or a crumble. And since I don’t have an apple crumble on my site, well, of course I had to make one! So here it is, my Spiced Apple Crumble.

Desserts Bring Joy

Here’s one thing I’ve learned since I’ve been on this planet – dessert brings joy. Think about it, you’ve just enjoyed a delicious meal and then someone says, “I hope you saved room for dessert!” What’s your response? “Oh no! Not dessert!” Or is it, “Heck yes! Dessert!!!” My guess is that it’s the latter. Because again, dessert brings joy. So that’s why you’ll see lots of dessert recipes here – I like to bring the joy! And here’s one easy way YOU can bring joy – with this Spiced Apple Crumble.

Ingredient Stuff

• Apples I use Granny Smith apples here because I love that they hold their shape and provide a bit of sweet-tartness. Other apples will work too, but make sure they’re not super sweet or soft.
• Butter Please use it. There’s not other way to make a crumble that actually tastes good. I like salted butter, but if that’s not your jam, feel free to go with unsalted. It’ll work just fine here too.
• Oats I love the texture of oats in here and I love blitzing them up a bit so that you’re not getting a whole oat stuck in your tooth. Or does that just happen to me? LOL. Anyway, oats are lovely here, don’t skip them.
• Spices Mmmmm, spices make this dish awesome! I’ve listed amounts here, but feel free to adjust to fit your taste preferences.

Tips and Other Ideas for my Spiced Apple Crumble

1. Serve with vanilla ice cream. Because there’s seriously no better partner to apple crumble than vanilla ice cream. So just do it.
2. Add some nuts! I didn’t add any here, but I love the idea of adding some walnuts or pecans to this easy dessert. Chop them up and use them in your crumble.
3. Eat it ASAP. This dish is certainly delicious the day after, but it’s MOST delicious right when you pull it out of the oven. So I recommend giving yourself a big serving and enjoying right away.

Your Turn to Make It!

Okay, now you’ve got all of the information you need about this Spiced Apple Crumble, so it’s time for you to make it! Don’t forget to share your creations with me on IG! Just tag me, @cookinRD and I’ll give you plently of love! Happy eating friends!

Spiced Apple Crumble

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• Author: Sara Haas
• Total Time: 1 hour
• Yield: 6 servings

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Ingredients

• 3 medium (1 ¼ pounds) Granny Smith apples, peeled, cored and thinly sliced
• 1 tablespoon lightly packed brown sugar
• 1 tablespoon fresh lemon juice
• 1 tablespoon all-purpose flour
• ¼ teaspoon ground cinnamon

Topping:

• 1/3 cup rolled oats
• ¼ cup whole wheat flour
• ¼ cup lightly packed brown sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• 1/4 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 4 tablespoons cold butter, diced

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Instructions

1. Preheat the oven to 375’F and lightly grease an 8×8-inch baking dish.
2. Toss the apples with the brown sugar, lemon juice and flour in a large bowl. Pour into prepared dish.
3. Place the oats in the bowl of a food processor and pulse until mixture looks like coarse flour, about 10 seconds. Add the flour, brown sugar, salt and baking powder to the oats in the food processor and pulse to combine. Add the butter and process until mixture resembles wet sand, about 20-25 seconds. Sprinkle mixture over apples and bake until topping is golden and apples are bubbly, about 45-50 minutes.

Notes

Make it gluten free by swapping in all purpose gluten free flour for the whole wheat flour.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dessert

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It’s like if apple pie and granola joined up and said, “yeah, let’s do this!” More granola than dessert, but hey, this Apple Crumble Granola is definitely something you can enjoy any time of day!

A Granola For Everyone

If you’re looking for a granola that everyone will love, then this Apple Crumble Granola is it. Why? Because it’s got just the right amount of sweet, spice and crunch. It’s everything that granola should be. That means there’s nothing to dislike. Sounds pretty great, doesn’t it?

How to Enjoy It

Well, that’s kind of up to you. Ha! But, if I could recommend a few ways, here’s what I would do:

1. Add it to your yogurt. This one is pretty classic, but it’s always a winner.
2. Use it as a topping for ice cream. I know, I love hot fudge too, but a scoop of this on your ice cream is FABULOUS!
3. Throw some on your salad! Yes, that’s right. Especially a salad that has a bunch of fall flavors in it. It’ll add the perfect crunch.
4. Use it in your smoothie bowl. Are people still eating those? Ha! Well, if you are, good for you. Fall-i-fy yours by adding this granola!
5. Just eat some…with a glass of milk.

Time to Make Granola!

Yes, that’s right, now it’s YOUR turn! I promise you’ll love this one! Oh, and don’t forget to share your creations with me on IG! Just tag me, @cookinRD and I’ll give you plently of love! Happy eating friends!

Apple Crumble Granola

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• Author: Sara Haas
• Total Time: 30 minutes
• Yield: about 5 cups

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The perfect fall flavors (think cinnamon and apples) come together in this lightly sweetened, perfectly crunchy Apple Crumble Granola.

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Ingredients

• 4 cups rolled oats
• 1 cup walnuts or pecans (roughly chopped)
• 1/2 teaspoon ground nutmeg
• 2 teaspoons ground cinnamon
• 1/2 teaspoon kosher salt
• 1/3 cup honey
• 2 tabespoons butter, melted
• 2 tablespoons canola or avocado oil
• 1 teaspoon vanilla extract
• 1 cup dried or dehydrated apples, diced

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Instructions

1. Preheat the oven to 325’F and line a large, rimmed baking sheet with parchment paper.
2. Stir the oats, pecans, nutmeg, cinnamon, and salt together in a large mixing bowl. Combine the honey, butter, oil and vanilla extract in a measuring cup. Microwave for 20 seconds at high heat. Stir and pour over oat mixture. Toss to coat (take a few seconds to make sure everything is well coated) then spread mixture evenly out onto a prepared baking sheet. Bake until golden and toasted, about 25-30 minutes, rotating the pan once halfway through cooking time (but NOT stirring).
3. Move pan to a wire rack. Let cool completely then store in an air-tight container.

• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Category: breakfast

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Sometimes you want a salad that isn’t really a salad, know what I mean? I love lettuce, but there are times when I just want a bowl of veggies and maybe some fruit and yummy cheese mixed in? For those times, I love salads just like this Crunchy Brussels Sprouts Salad.

Brussels Sprouts

Growing up, we only had frozen Brussels sprouts. My mom would microwave them and they would be mushy and so incredibly bitter. I couldn’t stand them. It was also the 80’s and we lived in Indiana, so fresh Brussels sprouts just weren’t a “thing.” Flash forward a few decades to when I sampled my first FRESH Brussels sprouts. And wow! What a difference! I instantly became a convert! And while I love these little guys roasted or even deep fried (yes! have you tried them that way?), I really love them shredded, in a salad!

Brussels Sprouts Salad

Brussels sprouts can be bitter as we all know, so the key to this salad is balancing that bitter! We don’t want to get rid of it, just tame it a bit. That’s why I add thinly sliced apple (a sweet, but not overly sweet variety works well) as well as some dried cranberries and a hit of honey in the salad dressing. Add a little salty Parm and some crunchy celery and almonds and well, you’ve got one dreamy salad friends!

Let’s Make Salad!

And by “let’s” I mean, you. Ha! I promise you’ll love it! And BTW, feel free to mix things up! If you don’t have dried cranberries, use another dried fruit. And try blue cheese or even goat cheese if you don’t have Parm! Have fun and enjoy! Don’t forget to share your creations with me on IG! Just tag me, @cookinRD and I’ll give you plently of love! Happy eating friends!

Crunchy Brussels Sprouts Salad

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• Author: Sara Haas
• Total Time: 20 minutes
• Yield: 4 servings

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A crunchy salad with a touch of sweetness, this Crunchy Brussels Sprouts Salad is perfect for fall or winter, or really, any time!

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Ingredients

• 1 teaspoon Dijon mustard
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• 2 tablespoons avocado oil
• 12 ounces Brussels sprouts, trimmed and shredded or thinly sliced
• 5 medium celery stalks, thinly sliced on the bias
• 1 pink lady apple, sliced into matchsticks
• 1/4 cup dried cranberries
• 1/4 cup sliced almonds, toasted
• 1/4 cup freshly shaved or grated Parmesan cheese

 

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Instructions

1. Whisk the Dijon, honey and vinegar together in the bottom of a large mixing bowl. Stream in the oil while whisking and blend until combined. Season to taste with salt and black pepper.
2. Add the Brussels sprouts, celery, apple, cranberries and almonds to the bowl. Toss in the dressing until everything is well-coated. Garnish with Parm and serve.

Notes

• I like to toast the almonds in a little bit of butter! Melt 2 teaspoons butter in a small skillet over medium heat, add almonds and cook until fragrant and golden, about 3-4 minutes.
• If you don’t have a food processor to shred the Brussels sprouts, buy them pre-shredded. Many grocery stores carry them this way now.

• Prep Time: 20 minutes
• Category: Salad

Keywords: salad, Brussels sprouts

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It’s always time for soup, right? Especially when it’s loaded with YUMMY ingredients, like this Roasted Butternut Squash Coconut Soup! Who’s hungry!?

Squash + Coconut = Soup

Does this sound like a super-weird equation? Well, not to me! I’m always looking to “up” my butternut squash soup game and you know what, coconut is IT! I love that silky, tropical vibe that you get from coconut and it just happens to pair so magnificently with roasted butternut squash. MMMMM, soup perfection!

Ingredient Stuff

• Butternut Squash ‘Tis the season for squash! Butternut squash happens to be one of my favorite winter squashes, so that’s why I use it here. But, guess what!? Other squash will work here too! Yep, you could try acorn squash or even pumpkin. Just saying.
• Coconut Milk Such a magical liquid and the absolute perfect addition to this soup. It adds just the perfect amount of creaminess to this soup!

Tips and Other Ideas for my Roasted Butternut Squash Coconut Soup

1. Buy the big squash! You can use the extra to make more soup or you can save the extra to add to other dishes. I love adding it to my chili or even pasta sauces!
2. Freeze extra! Here’s some great news – this soup freezes really well! So grab a freezer safe container – I like Souper Cubes – and freeze any extra. It’s the perfect thing to grab come lunch time!
3. Skip the coconut. Okay, I know! Coconut IS in the title, but I know that some people either don’t like or can’t have coconut. No worries! Substitute with another milk of your choice, preferably something full fat and without added sugar.

Your Turn to Make It!

Okay, now you’ve got all of the information you need about these Roasted Butternut Squash Coconut Soup, so it’s time for you to make it! Don’t forget to share your creations with me on IG! Just tag me, @cookinRD and I’ll give you plently of love! Happy eating friends!

Roasted Butternut Squash Coconut Soup

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• Author: Sara Haas
• Yield: 6

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This Roasted Butternut Squash Coconut Soup is smooth, creamy and packed with flavor!

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Ingredients

• 1 medium butternut squash (about 2 ¼ pounds), seeded, peeled and diced into 1-inch pieces (about 3 cups diced)
• ½ medium onion, quartered
• 2 medium carrots, cut into 1-inch pieces
• 2 ribs celery, large dice
• 1 tablespoon + 2 teaspoons extra virgin olive oil
• 2 clove garlic
• 2 teaspoons minced fresh ginger
• 1/2 teaspoon ground coriander
• 1/8 teaspoon cayenne
• 1/2 teaspoon ground cinnamon
• 2 tablespoons packed brown sugar
• 4 cups no-salt-added vegetable broth
• 1 cup light coconut milk
• 1 tablespoon fresh lemon juice
• ¼ teaspoon kosher salt
• ¼ cup chopped cilantro 

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Instructions

Preheat to oven to 400’F. Line a large baking sheet with foil and coat with oil or non-stick cooking spray.

Toss squash, onion, celery and carrots with 1 tablespoon of the oil. Spread out evenly on the prepared pan. Place the garlic on a square of foil, drizzle with 1 tsp oil, wrap up and place on the pan. Bake for 30 minutes, until golden and fork tender, stirring once halfway through cooking.

Remove pan from the oven. Transfer veggies to a large pot along with the garlic, ginger, coriander and cinnamon. Cook, stirring over medium heat for 1 minute. Add the brown sugar and vegetable broth and simmer for 10 minutes. Puree soup using a blender or stick blender. Stir in the coconut milk and lemon juice. 

Portion into bowls and garnish with chopped cilantro. 

• Category: soup
• Cuisine: American

Keywords: soup, butternut squash, coconut

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Peach pie is classic, but Peach Crumb Bars are the way to everyone’s heart! Don’t believe me? Then make a batch and see what happens!

Grab A Peck Of Peaches

I could be wrong, but I’m pretty sure when you pick fruit, you can pick a peck, right? Wait, let me Google that. Yep, I’m right – a peck is a thing – apparently a dry measure of 8 quarts. WOW! That’s a lot of peaches. Definitely get your hands on a peck if you can, but you won’t need them all for this dessert. Unless you’re feeding a football team…then you’ve got a whole other set of problems. Hee hee. Let’s get on to the topic though, PEACH CRUMB BARS!

Ingredient Stuff

• Peaches We are nearing the end of their fabulous season, so get them while you can. If they’re all gone where you are, no worries, substitute with thawed, frozen peaches or canned (packed in their own juices) and either chop or slice to make them a little smaller (if they’re huge).
• Butter Please just use butter for these. Or at least use a similar substitute if you’re leaving the plant-based life. If you skip it or decrease the amount, your bars won’t stick together. That’s no fun people.
• Oats If you don’t feel like grinding the oats into flour, no worries! Just keep them whole and roll with it. I like to pulse them up for the crust so that the bars stick together more easily. But that’s just me. You do you!

Tips and Other Ideas for my Peach Crumb Bars

1. Make a big batch! These can serve a crowd! Just double or triple the recipe and use a 9×13-inch pan for baking. Keep an eye on them while they bake – adjusting the time as needed to get that golden crumble!
2. Experiment! I add just a touch of cinnamon and ground ginger to these bars, but let me tell you, there are so many ways to have fun with these bars. Feel free to add spices, extracts, nuts, whatever! Have fun and LMK what you do!
3. Service! The ultimate way to enjoy these? I like them warm with a splash or cream. But a scoop of vanilla bean ice cream is also quite delicious. Or just eat them as is – they’re good that way too!

Your Turn to Make It!

Okay, now you’ve got all of the information you need about these Peach Crumb Bars, so it’s time for you to make it! Don’t forget to share your creations with me on IG! Just tag me, @cookinRD and I’ll give you plently of love! Happy eating friends!

Peach Crumb Bars

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• Author: Sara Haas

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Extra peaches need a home and these Peach Crumb Bars are it! Easy to make and easier to eat!

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Ingredients

• 1/2 cup + 1/4 cup rolled oats
• 3/4 cup white whole wheat flour
• 1/4 cup packed brown sugar
• 1/4 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon gorund ginger
• 6 tablespoons cold butter, diced
• 2 heaping cups sliced, ripe peaches (skin on or off)
• ¼ cup granulated sugar or 3 tablespoons honey
• 2 teaspoons cornstarch

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Instructions

1. Preheat oven to 350’F and line an 8×8-inch baking pan with foil, extending foil just over the sides of the pan and spray with cooking spray.
2. Place 1/2 cup oats in the bowl of a food processor and process until it looks like coarse flour, about 10 seconds. Add the flour, brown sugar, salt, baking powder, cinnamon and ginger to the oats in the food processor and pulse to combine. Add the butter and process until mixture resembles wet sand, about 20-25 seconds. Set 3/4 cup of the mixture aside and press the remaining mixture evenly into the bottom of the prepared pan. Bake for 15 minutes.
3. While crust is baking, prepare the filling. In a mixing bowl, combine the peaches, sugar and cornstarch and toss to combine. Spoon mixture evenly over the baked crust then stir the remaining 1/4 cup oats into the reserved crumble and sprinkle over the top.
4. Bake in preheated oven until top is goldent, about 35 minutes. Cool completely before slicing.

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I don’t trust anyone who doesn’t like cookies. I just don’t. Because what’s not to love about a really good cookie? Um, NOTHING! And I’m all about the flavor! So raise your cup of milk, because these delicious Toasted Pecan Chocolate Chip Cookies are just what the doctor ordered!

Here’s a little fun info about me – I love to bake! I really do. In fact, I love it so much that I almost went to baking and pastry school instead of culinary school. A small part of me wishes I had! I didn’t choose that route though, because I didn’t want to turn my love into a career. Because baking was and is personal for me. I never wanted it to feel like work. So you can be sure that when I bake and then share the recipe here, you know it’s something made with love and passion! So let’s talk about these magical Toasted Pecan Chocolate Chip Cookies, shall we?

Ingredient Stuff

• Pecans These little guys are NOT cheap, but by goly are they delicious! I like to buy the whole ones and toast them, but buying the chopped version will work too. And if you’re not into pecans, well, then, I don’t know what to tell you. Ha! JK! Feel free to sub with any other nut!
• Chocolate Chips There are seriously so many types of chocolate chips out there and here’s some great news, any of them will work here. I personally love the dark chocolate chips, but you do you!
• Butter You will notice that I don’t call for unsalted butter in my cookie recipe. Most “real” bakers would of course call for unsalted. But I toot my horn to a different beat! HA! I personally feel like my cookies are salty, so I just always go for salted butter. Again, though, you do you! If you want more salt control, choose the unsalted variety and adjust the salt yourself.

Tips and Other Ideas for my Toasted Pecan Chocolate Chip Cookies

1. Double it! You can never have enough cookies, right? So go ahead and make a double – heck – triple batch of these yummy treats because they’re that good.
2. Freeze some! While you’re at it, freeze some of the dough. Roll it into balls and place it on a parchment-lined baking sheet. Once frozen, pop them in a freezer-safe ziptop bag and then you’ll always have cookies when the cookie craving hits.
3. Refrigerate it! I mention this in the recipe, but let me emphasize, you should let the dough rest for at least one day before you bake these cookies. This will help prevent some of the dreaded “cookie spread” that can happen.

Your Turn to Make It!

Okay, now you’ve got all of the information you need about these Pecan Chocolate Chip Cookies, so it’s time for you to make it! Don’t forget to share your creations with me on IG! Just tag me, @cookinRD and I’ll give you plently of love! Happy eating frien

The post Toasted Pecan Chocolate Chip Cookies appeared first on Sara Haas, RDN, LDN.

It was hot. I was sweating. I was thirsty. There was a Starbucks. I needed something to drink, but definitely NOT coffee. What was I going to do? Well, I was also super indecisive, so I ended up asking the barista and she said, “how about our passionfruit lemonade iced tea?” And I said, “yes, that’s perfect!” But the $5 price tag was not. I downed it and promised myself I would never buy that drink again because I knew I could replicate it! And I did with this Passionfruit Tea Lemonade!

Luckily, it doesn’t require a degree in chemistry or a bunch of time to create this fabulous drink. And like almost 100% of my other recipes, this one is totally customizable. Because some days you need a little more sugar or a little more lemon. Right?

Ingredient Stuff

• Passionfruit Tea Of course you could use any fruity tea here and that would also be yummy, but I happen to love passionfruit tea. My brand of choice is Tazo, but I know there are plenty of other good ones out there. 
• Lemons You’re going to need whole lemons for this and don’t even think about buying that jarred juice stuff. Fresh juice is where it’s at! Plus, fresh lemon slices make it look a lot prettier!
• Simple syrup It’s literally 1 part sugar to 1 part water and then you warm it in a pot until the sugar dissolves. But it’s a game-changer when it comes to sweetening your beverages.

Tips and Other Ideas

1. Make a big batch! I love making up a big batch of this to keep in my refrigerator. Fill a glass with ice and lemon slices and you’re ready for serious enjoyment.
2. Pick a different tea! As I mentioned above, there are plenty of other great teas that you could use here too. Experiment and have fun!
3. Personalize it! Make your own tweaks to the recipe to suit your needs. I personally don’t love super sweet drinks, so I tend to not over-do it with the simple syrup. Taste it as you go and adjust what you need to because it’s meant for you to enjoy!

Your Turn to Make It!

Okay, now you’ve got all of the information you need about this Passionfruit Tea Lemonade, so it’s time for you to make it! Don’t forget to share your creations with me on IG! Just tag me, @cookinRD and I’ll give you plently of love! Happy eating friends!

Passionfruit Tea Lemonade

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• Author: Sara Haas

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Description

DYK that it’s super easy to make a flavorful tea right at home? And you can sip it all week long! Cheers to this Passionfruit Tea Lemonade.

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Ingredients

For the tea concentrate

• 6 passionfruit tea bags
• 4 cups boiling water

For the simple syrup

• 1/4 cup granulated sugar
• 1/4 cup water

For the lemonade

• 1/2 cup fresh lemon juice
• lemons, sliced

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Instructions

1. Add tea bags to boiling water and let steep for 8 minutes.
2. Combine the sugar and 1/4 cup water in a small saucepan and set over medium heat. Stir until sugar is dissolved, about 3 minutes.
3. Remove tea bags and add the simple syrup. Stir to combine. Let cool to room temperature.
4. Once cool, stir in lemon juice. Cover and refrigerate until ready to enjoy.
5. Pour and equal amount of concentrate and water into glass with ice and stir to combine. Garnish with lemon slices.

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