Lemon Turmeric Sorbet

Ingredients

  • 1 cup water
  • 1 cup honey
  • 1 cup lemon juice, freshly squeezed
  • Zest of 2 lemons
  • 1 teaspoon turmeric powder

Directions

  1. Combine all ingredients in a blender. Process until smooth.
  2. Transfer into a covered container and leave for 4 hours in the freezer.
  3. Take the sorbet out of the freezer and whisk to a slushy consistency.
  4. Return to the freezer and leave to fully set overnight.

Holiday Sweater Cookies

Ingredients

  • 4 cups all-purpose flour, plus more for dusting
  • 1 teaspoon baking powder
  • 3⁄4 teaspoon kosher salt
  • 1 cup unsalted butter, room temperature
  • 2 cups sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
ROYAL ICING
  • 2 lbs confectioners’ sugar, sifted, plus more if needed
  • 1⁄2 cup meringue powder
  • 2 tablespoons meringue powder
  • 3⁄4 cup water, plus more if needed
  • gel paste food coloring, if desired

Directions

Cookies:
  1. In a large bowl, whisk together flour, baking powder, and salt and set aside. Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Beat in eggs and vanilla. Reduce speed to low and gradually add in flour mixture until dough is just combined.
  2. Turn dough out of bowl and divide in half. Form into two disks. Wrap each disk tightly in plastic wrap and refrigerate until firm, at least 1 hour and up to overnight.
  3. Preheat oven to 325 degrees. Remove one disk of dough from refrigerator and allow to temper slightly, 10-15 minutes. On a lightly floured work surface, roll out dough to just under 1/4” thick, adding more flour as needed to prevent dough from sticking. Cut out cookies using desired cutters and transfer to parchment-lined sheet trays. Reroll scraps once, and cut out any additional cookies. Transfer sheet trays to refrigerator and chill until very firm, at least 30 minutes (or to the freezer, for 15 minutes). Repeat with remaining dough.
  4. Bake cookies, rotating sheets halfway through, until edges are just golden, 14-16 minutes. Allow to cool completely on sheet trays set on wire cooling racks before decorating.
Royal Icing:
  1. In the bowl of a stand mixer fitted with the whisk attachment, combine all ingredients and beat on low speed until smooth and opaque, about 7 minutes. Icing should have the consistency of glue, and ribbons should disappear in 15-second intervals. If icing is too thick, add water 1 teaspoon at a time until proper consistency is reached; if icing is too thin, add additional confectioners sugar 1 tablespoon at a time until proper consistency is reached. If desired, tint icing with gel paste food coloring before transferring to piping bags or plastic squeeze bottles for decorating.

Flourless Chocolate Cake

Ingredients

CAKE
  • 1 cup semisweet or bittersweet chocolate chips
  • 1/2 cup (8 tablespoons) unsalted butter
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 to 2 teaspoons espresso powder, optional
  • 1 teaspoon vanilla extract, optional
  • 3 large eggs
  • 1/2 cup unsweetened cocoa powder, Dutch-process cocoa preferred
GLAZE
  • 1 cup semisweet or bittersweet chocolate chips
    1/2 cup heavy cream

Salsa Chicken Meatloaf

Ingredients

  • 1 1/4 cups herb-seasoned croutons
  • 1 (12 ounce) jar salsa
  • 1 tablespoon olive oil
  • 1 jalapeno pepper, seeded and minced
  • 1 cup finely chopped onion
  • 3 cloves garlic, minced
  • 1 pound ground chicken
  • 1/2 pound ground pork
  • 1 egg
  • 1 1/2 tablespoons taco seasoning mix
  • 1 tablespoon Worcestershire sauce
  • 1 cup shredded pepperjack cheese
  • 1/4 cup cilantro, minced
  • 2 tablespoons barbecue sauce
  • 2 tablespoons brown sugar

Birthday Cake Cookies

Ingredients

  • 1 box Funfetti cake mix
  • 1 tsp. baking powder
  • 2 large eggs
  • 1/2 c. unsalted butter, softened
  • 1 tsp. pure vanilla extract
  • 1 c. rainbow sprinkles

Directions

  1. Preheat oven to 350° and line a baking sheet with parchment paper.
  2. In a large bowl, combine cake mix and baking powder. Add eggs, butter, and vanilla, then fold in sprinkles. Scoop out dough with a small cookie scoop and place on a baking sheet, about 1″ apart.
  3. Bake until slightly golden, 12 to 13 minutes. Let cool.

Chocolate Mousse Cake with Raspberries

Ingredients

CAKE
  • 1 3/4 cups  Gluten-Free Measure for Measure Flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 1 cup unsweetened cocoa powder, natural or Dutch-process cocoa
  • 1/2 cup vegetable oil
  • 1 cup buttermilk or yogurt (Greek or regular; nonfat, low fat, or full fat)
  • 1 cup boiling water
  • 2 teaspoons vanilla extract
  • 3 large eggs

 

FILLING
  • 2 tablespoons soft butter
  • 8-ounce package cream cheese, at room temperature
  • 1 cup confectioners’ sugar, divided
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 2/3 cup semisweet chocolate chips, melted
  • 1 cup heavy cream
  • 1 teaspoon Instant ClearJel, optional*
  • 1/2 cup semisweet chocolate mini chips, optional
  • 1 1/2 to 2 pints fresh raspberries, washed and dried
FROSTING
  • 1/2 cup vegetable shortening, butter-flavored preferred*
  • 8 tablespoons (1/2 cup) unsalted butter, at room temperature
  • 1/4 teaspoon salt
  • 4 cups confectioners’ sugar, sifted
  • 1/2 cup unsweetened cocoa, natural or Dutch-process*
  • 1/4 cup milk
  • 1 teaspoon vanilla extract

Creamy Cajun Chicken Pasta

Ingredients

  • 2 boneless skinless chicken breast halves, cut into thin strips
  • 4 ounces linguine, cooked al dente
  • 2 teaspoons cajun seasoning (your recipe, Cajun Seasoning Mix or store-bought)
  • 2 tablespoons butter
  • 1 thinly sliced green onion
  • 1⁄2 cup heavy whipping cream
  • 2 tablespoons chopped sun-dried tomatoes
  • 1⁄4 teaspoon salt
  • 1⁄4 teaspoon dried basil
  • 1⁄8 teaspoon ground black pepper
  • 1⁄8 teaspoon garlic powder
GARNISH
  • 1⁄4 cup grated parmesan cheese

Directions

  1. Place chicken and Cajun seasoning in a bowl and toss to coat.
  2. In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
  3. Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
  4. Pour over hot linguine and toss with Parmesan cheese.