S'mores Brownies!

Ingredients
½ pound (2 sticks) unsalted butter
10 ounces bittersweet chocolate, finely chopped
3/4 cup granulated sugar
3⁄4 cup firmly packed light brown sugar
4 large eggs, beaten
2 teaspoons pure vanilla extract
1 teaspoon kosher salt
1 1/3 cups cake flour
¼ cup natural cocoa powder
1 1/2 cups roughly broken (bite-size pieces) honey graham crackers
1 1/2 cups mini marshmallows

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Position a rack in the middle of the oven and preheat to 350°F. Grease a 9-by-13-inch baking dish and line it with foil. Grease the foil.In a saucepan, warm the butter and chocolate over low heat, stirring often, just until melted. Remove from the heat and whisk in the sugars. Whisk in the eggs slowly, beating well. Whisk in the vanilla and salt.Sift the flour and cocoa over the chocolate mixture and, using a rubber spatula, stir in until just blended. Stir in the graham crackers and marshmallows. Pour into the prepared dish and spread evenly. Bake until a toothpick inserted into the center comes out almost completely clean with a few moist crumbs, about 25 minutes. Let cool for 10 minutes in the dish, then remove from the dish using the foil to lift them out; let cool completely on a wire rack.

Cream Cheese Swirl Brownies!

Cream cheese:

8 ounces cream cheese, at room temperature

2 large egg yolks
1/4 cup sugar
1 teaspoon vanilla extract

Brownie:

12 tablespoons (1 1/2 sticks) unsalted butter
10 ounces bittersweet chocolate, finely chopped
3/4 cup granulated sugar
3⁄4 cup firmly packed light brown sugar
4 large eggs, beaten
2 teaspoons pure vanilla extract
1 teaspoon kosher salt
1 1/2 cups cake flour
¼ cup natural cocoa powder

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Position a rack in the middle of the oven and preheat to 350°F. Grease a 9-by-13-inch baking dish and line it with foil. Grease the foil.

To make the cream cheese mixture, in a bowl, beat together the cream cheese, sugar, vanilla and egg yolk together in a small bowl until evenly blended and smooth.

In a saucepan, warm the butter and chocolate over low heat, stirring often, just until melted. Remove from the heat and whisk in the sugars. Whisk in the eggs slowly, beating well. Whisk in the vanilla and salt.

Sift the flour and cocoa over the chocolate mixture and, using a rubber spatula, stir in until just blended.

Pour about 3/4 of the brownie batter into the prepared dish, spreading it into an even layer. Drop half the cream cheese mixture, in spoonfuls, over the batter.Top with the remaining brownie batter, in spoonfuls, and then the remaining cream cheese filling. Use a butter knife to gently swirl the brownie batter and cream cheese filling, creating a marbled effect.

Bake until a toothpick inserted into the center comes out almost completely clean, about 25 to 30 minutes. Let cool for 15 minutes in the dish, then remove from the dish using the foil to lift them out; let cool completely on a wire rack.

Healthy Homemade Twinkies! Sugar free, low carb, low fat, high protein, high fiber and gluten free!

Ingredients

Twinkies:

112g (1 cup) Coconut Flour

48g (¼ cup) Organic Stevia Mix** or Truvia Spoonable

½ tbs Double-Acting Baking Powder

⅛ tsp Salt

185g (¾ cup) 100% Pure Pumpkin Puree, canned (don’t worry, you don’t taste the pumpkin)

½ cup + 2 tbs Unsweetened Vanilla Almond Milk

114g (½ cup) Plain, Nonfat Greek Yogurt

3 Large Organic Eggs

2 Large Organic Egg Whites

½ tbs Vanilla Paste (I used homemade!)

½ tbs Stevia Extract

Vanilla Filling:

Option #1: ~1 cup Homemade Cannoli Dip

Option #2: ~1 cup Homemade Marshmallow Fluff

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Preheat the oven to 350 degrees Fahrenheit and spray a Twinkie pan with cooking spray.

In a medium-sized bowl, whisk together the coconut flour, stevia/Truvia, baking powder and salt.

In a large bowl, whisk together the pumpkin, almond milk, yogurt, eggs, egg whites, vanilla paste and stevia extract. Dump the dry ingredients over the wet ingredients and whisk vigorously to remove any clumps.

Scoop the batter into the prepared pan. Gently tap the pan on the counter to flatten the batter and bake for ~38 minutes, or until the surface of the cakes spring back when tapped.

Flip the Twinkies on a wire cooling rack and let cool completely. While the Twinkies cool, make the filling of your choice (I used my Homemade Cannoli Dip.

Scoop the filling into a piping bag (I used a #27 Star Tip) and carefully fill the Twinkies. Puncture the bottom of the Twinkie in 3 spots and squeeze in some of the filling (not too much otherwise the cake will burst).

Serve immediately or store in a tightly sealed container in the fridge.

Amazing Strawberry Rhubarb Grilled Cheese!

4 tablespoons butter
8 slices Hawaiian bread
8 ounces mascarpone cheese
10.5 ounces Robert Rothschild Farm Rhubarb Strawberry Preserves
1 pint strawberries, washed, hulled and sliced
Chocolate Ganache
1 cup dark chocolate chips
6 tablespoons heavy whipping cream

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Heat griddle or large skillet over medium-low heat.

Butter one side of each slice of bread. Turn over.

Spread mascarpone cheese on four slices of bread.

Spread Rhubarb Strawberry Preserves on remaining four slices of bread.

Place sliced strawberries on top of cheese, covering surface of bread.

Sandwich cheese and preserve slices together, with butter on the outside, to create four sandwiches.

Add to griddle or large skillet and cook until golden brown. Flip sandwiches to other side to brown until desired shade.

Chocolate Ganache

In a microwave safe bowl, add chocolate chips and whipping cream. Microwave for one minute.

Stir chocolate and cream together until combined.

Serve in a bowl alongside sandwich for dipping.

Healthy Coconut Cake with Coconut Frosting! Gluten Free And Low Fat!

Cake:
136g (1 cup) Sweet White Sorghum Flour
120g (3/4 cup) Brown Rice Flour
40g (1/4 cup) Organic Corn Starch
1 tbs Baking Powder
1/4 tsp Salt
248g (1 cup) Unsweetened Applesauce
3/4 cup + 2 tbs Unsweetened Vanilla Soy Milk
229g (1 cup) Egg Whites, fresh
96g (1/2 cup) Homemade Vanilla Sugar (or dry sweetener of choice)
1 tbs Coconut Extract (adjust amount if using a different brand than the one linked)
2 tsp Stevia Extract
2 tsp Vanilla Paste (I used homemade!!)
1 tbs White Vinegar
Frosting:
1 cup Unsweetened Vanilla Soy Milk
1 tbs + 1/2 tsp Natural Butter Flavor
1 tbs + 1/4 tsp Coconut Extract (adjust amount if using a different brand than the one linked)
1/2 tsp Vanilla Paste
72g (11 tbs) Soy Protein Powder
1+2/3 cups (150g) Powdered Erythritol (or powdered sweetener of choice)

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Preheat the oven to 350 degrees Fahrenheit and spray two 8 inch cake pans with cooking spray (I also lined the cake pans with parchment paper rounds).
In a small bowl, whisk together the sorghum flour, brown rice flour, corn starch, baking powder and salt.
In a stand mixer bowl with whisk attachment, add the applesauce, soy milk, egg whites, vanilla sugar, coconut extract, stevia extract and vanilla paste. Mix on medium speed for ~1 minute.
Add the vinegar to the mixing stand mixer, then slowly add the dry ingredients.
Scrape down the sides of the bowl then whisk the batter on medium speed for ~20 seconds.
Pour the batter into the prepared pans and bake for 30 minutes, or until the surface of the cakes spring back when tapped.
Let the cakes cool in the pans for ~15 minutes, then flip onto wire cooling racks to let cool completely.
When the cakes are cooled, slice them both in half (you can keep the cake two layers if you like)
For the Frosting:
In a medium-sized bowl, whisk together the soy milk, butter extract, coconut extract and vanilla paste.
Whisk in the soy protein powder, then whisk in the erythritol.
Frost the cakes!

Krispy Kreme Doughnuts!

for the doughnuts:

2 1/4 teaspoons active dry yeast

1/2 cup warm water

1/4 cup sugar

1/4 cup evaporated milk, warmed

1/2 teaspoon salt

1/4 cup shortening, room temperature

1 egg + 1 egg yolk

1/2 teaspoon vanilla

2 1/2 cups flour, more as needed

oil for frying

for the glaze:

2 tablespoons butter, melted

pinch of salt

2 teaspoons evaporated milk

1/2 teaspoon vanilla

1 1/3 cup powdered sugar

3-4 teaspoons hot water, more as needed

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In a large bowl or the bowl of a stand mixer, dissolve the yeast in the warm water with a pinch of sugar. Let sit until bubbly, 5-10 minutes. Add the sugar, evaporated milk, salt, shortening, egg, egg yolk, vanilla, and one cup of flour, and mix to combine. Add another cup of flour and mix to combine. Add the remaining flour, a few tablespoons at a time, until a soft dough forms. The dough should be soft and slightly sticky but should not stick to your finger when you quickly tap the dough. Place the dough in a greased bowl and let rise until doubled, about 1 1/2 hours.

Roll the dough out on a lightly floured surface to 1/2 inch thick. Cut into rings using a doughnut cutter or two round cutters (I used a 3 1/2 inch cutter and a 1 1/2 inch cutter). Cover and let rise 30 minutes, or until doubled. (It's okay to re-roll the scraps, but the texture won't be quite as light and airy - totally still worth it though!)

After the doughnuts have risen, preheat the oil in a dutch oven or heavy bottomed pot to 360 degrees. Be careful to keep the oil between 360 and 370 and adjust the heat on the burner or remove from the heat as needed. While the oil is heating, whisk together the glaze. Add enough water to make a smooth glaze with about the consistency of honey. Fry the donuts a few at a time, turning after 2-3 minutes, until golden brown. Remove to a wire cooling rack lined with paper towels and let cool 3-4 minutes. When they have cooled slightly, dip the tops of the doughnuts into the glaze and then return them to the cooling rack (be careful not to burn your fingers like I did). Let cool and enjoy!

Cookies and Cream Cheesecake Brownies!

For the cheesecake filling:
8 ounces cream cheese, softened
3/4 cup powdered sugar
2 teaspoons vanilla

for the brownie batter:
1/2 cup butter
3/4 cup sugar
1 cup flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
2 eggs
1 1/3 cup coarsely chopped chocolate sandwich cookies, divided

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Preheat the oven to 350. Prepare an 8 x 8 baking dish by lining with parchment or foil. In a medium bowl or the bowl of a stand mixer, beat together the cream cheese, powdered sugar, and vanilla, and set aside. In a medium saucepan, melt the butter and sugar. Remove from heat and stir in the flour, cocoa powder, and salt. Add the eggs one at a time and mix until blended. Fold in 1 cup of the chopped cookies. Spread half of the brownie batter in the pan. Spread the cheesecake mixture over the top of the batter. Press the remaining brownie batter into a thin layer on top of the cheesecake mixture. (I found the easiest way to do this was to press it between two layers of plastic wrap.) Bake 20-25 minutes, or until set. Let cool completely before slicing and serving.

S'mores Rice Krispy Treats!

4 Tbsp butter
6 cups marshmallows
1 tsp vanilla
3 cups rice krispies
2 cups Golden Grahams
3/4 cup Marshmallow Bits
3/4 cup chocolate chips

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Mix together the rice krispies, Golden Grahams, Marshmallow Bits, and chocolate chips. Set aside. Melt the butter in a saucepan over medium heat. Turn the heat down to the lowest setting and add the marshmallows. Stir until almost totally melted, then add the vanilla extract. Continuing stirring until the marshmallows are all melted, slow and steady.

Once fully melted, take them off heat and pour over the rice krispy mixture. Stir lightly to combine. Dump into a lightly greased 9x9 pan and let sit 5 minutes. Then go and light press into the pan with greased hands.  Allow them to cool and set about 20 minutes. Enjoy!

Delicious Chocolate Peanut Butter No-Bake Dessert!

20 Oreo cookies, divided
2 tablespoons butter, softened
1 package (8 oz.) cream cheese, softened
1/2 cup peanut butter
1-1/2 cups confectioners’ sugar, divided
1 carton (16 ounces) frozen whipped topping, thawed, divided
15-20 miniature peanut butter cups, chopped
1 cup cold milk
1 package instant chocolate pudding

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Crush 16 cookies; toss with the butter. Press into an ungreased 9-inch square dish; set aside. In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners’ sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with chopped peanut butter cups. In another large bowl, beat the milk, pudding mix and remaining confectioners’ sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping. Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours.

Gluten Free and Low Carb Vanilla Cake with Vanilla Cream Cheese Frosting!

This makes two 8" Cakes

For the cake, you'll need:

224g (2 Cups) Coconut Flour
96g (1/2 Cup) Organic Stevia mix (For example Earth's Pride Organics Stevia)
1 tbs Double-Acting Baking Powder
1/4tsp Salt
369g (1+1/2 Cups) Unsweetened Applesauce
1+1/4 Cups Unsweetened Vanilla Almond Milk
227g (1 Cup) Plain, Nonfat Greek Yogurt
6 Large Organic Eggs
5 Large Organic Egg Whites
1 tbs Vanilla Paste (Can be homemade!)
1 tbs Vanilla Flavored Stevia Extract

For the Cream Cheee Frosting, you need:

455g (2 Cups) Plain, Nonfat Greek Yogurt
8oz Organic Neufchâtel Cheese (1/3 Less Fat Cream Cheese), Soft
2 tsp Vanilla Paste
100g (1 Cup) Powdered Erythritol (I know, sounds scary, but it's a sugar without Calories!)

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Now To The actual Baking!

Preheat your oven to 350 degrees Fahrenheit and line two 8 inch cake pans with parchment paper circles and spray with cooking spray.
In a small bowl, whisk together the coconut flour, stevia mix, baking powder and salt.
In a large bowl, whisk together the applesauce, almond milk, yogurt, eggs, egg whites, vanilla paste and stevia extract.
Dump the dry over the wet and whisk together. Whisk vigorously to make sure there are no clumps.
Pour the batter into the prepared cake pans and lightly tap the pans on the counter to flatten the surface. Bake for ~59-63 minutes, or until the surface of the cakes spring back when tapped.
Let the cakes cool slightly in the pan, then flip them onto wire cooling racks. Let cool completely before frosting.

For the Frosting:

In a large bowl, whisk together the yogurt, Neufchâtel and vanilla paste. Whisk until smooth.
Whisk in half of the erythritol. When the mixture is completely smooth, whisk in the last half. Refrigerate for frosting 30 minutes.
Scoop the frosting over one cake layer and spread it out. Refrigerate the cake and frosting for 15 minutes. Place the next cake layer on top and frost completely.
Refrigerate for 15 more minutes, then slice and serve!

Strawberry Cheesecake Chimichangas!

6 Servings

1 (8-oz.) package cream cheese, at room temperature
1/4 cup sour cream
1 Tablespoon plus 1/4 cup sugar, divided
1 teaspoon vanilla extract
1/2 teaspoon fresh lemon zest
6 (8-inch) soft flour tortillas
1 3/4 cups sliced strawberries, divided
1 Tablespoon cinnamon
Vegetable oil, for frying
toothpicks; deep-fry thermometer

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n the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese with the sour cream, 1 tablespoon sugar, vanilla extract and lemon zest, scraping down the sides of the bowl as needed. Fold in 3/4 cup of the sliced strawberries.

Divide the mixture evenly between the tortillas, slathering each portion in the lower third of each tortilla. Next, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito and secure it with a toothpick. Repeat the rolling process with the remaining tortillas.

Combine the remaining 1/4 cup sugar with the cinnamon in a shallow bowl and set it aside. Line a large plate with paper towels.

Add 3 inches of oil to a large, deep saucepan, leaving a minimum of 2 inches from the top of the oil to the top of the saucepan. Heat the oil over medium-high heat until it reaches 360ºF on a deep-fry thermometer.

Working in batches, fry the chimichangas until golden brown and crispy, about 3 minutes, flipping them as needed. Transfer the chimichangas to the paper towel-lined plate to drain for 1 minute, and then roll them in the cinnamon and sugar mixture. Repeat the frying and rolling process with the remaining chimichangas, returning the oil to 360ºF between batches.

Remove all toothpicks from the chimichangas and transfer them to serving plates. Top each with a portion of the remaining 1 cup of sliced strawberries and serve immediately.

Strawberry And Cream Cheese Waffle Sandwiches!

Servings:4

Ingredients

1/3 cup light cream cheese, softened

4 teaspoons honey

8 slices whole grain sandwich bread

1 1/2 cups fresh strawberries, sliced

1/4 cup low fat granola

2 teaspoons sunflower kernels, salted and roasted

nonstick cooking spray

honey (optional)

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Directions: 

1. In a small bowl, mix together the cream cheese and 4 teaspoons of honey.
2. Spread one side of the bread slices with cream cheese mixture.
3. Top four of the bread slices with strawberries, granola and sunflower kernels.
4. Top with the remaining four bread slices, spread sides down.
5. Coat a waffle maker with cooking spray; heat according to the manufacturer's directions.
6. Cook sandwiches, one at a time, in waffle baker about 2 minutes or until golden.
7. When done, use a fork to lift sandwich off grid.
8. Cut sandwiches into halves or quarters.
9. If desired, serve with additional honey.

Cinnamon-Pecan Rolls!

Dough
1 cup (235ml) Milk
1 Tablespoon Active Dry Yeast, 1 1/2 packets 
1/4 cup (55g) Brown Sugar
1 teaspoon (5g) Kosher or Sea Salt
1/2 cup (115g or 1 stick) unsalted Butter, melted 
3 1/4 cup (400g) all-purpose Flour

Cinnamon Filling
1/2 cup (115 g or 1 stick) unsalted Butter, melted
1 cup (200g) Brown Sugar
1/4 cup (50g) granular Sugar
2 1/2 Tablespoons ground Cinnamon
1 cup (100g) Pecans, chopped

Icing
4 oz (110g) Cream Cheese, at room temp.
1 cup (115g) Confectioner’s Sugar
2 Tablespoons Milk

1. Gently warm the milk to 110°F (lukewarm bath temp.) Pour milk into a bowl (dough can be mixed in a stand mixer with a dough hook or mixed by hand) with the yeast, sugar, and salt. Stir to combine and dissolve yeast. Stir in the melted butter.
2. Mix in the flour until a soft dough forms. You may have to add a little extra flour if dough is too sticky. Should be slightly tacky but not overly sticky. Add flour a couple tablespoons at a time until you reached the desired tackiness.
3. Cover bowl and set in a warm place to rise for about an hour or until doubled in volume.
4. When dough is almost done rising, melt the butter for the cinnamon filling. Set aside to cool slightly. Combine sugars and cinnamon in a bowl and set aside.
5. Lightly butter a 2 quart baking dish.
6. Melt the butter for the filling and set aside to cool slightly.
7. Put dough on a lightly floured work surface. Roll dough out to approximately 1/4" thick and 18"x14".
8. Spread the filling’s melted butter evenly across the top surface. Evenly sprinkle cinnamon sugar mix over dough. Sprinkle chopped pecans over the dough.
9. Beginning with the longer side facing you, use both hand to roll the dough into a log. Slice the log into 9 even sections, approximately 1 1/2" wide.
10. Place the rolls cut side up in the buttered baking dish, spaced apart from each other. Cover and allow to rise for 45 minutes in a warm place, or until approximately doubled in volume.

Spring Quinoa Salad with Feta!

Serves 12

Preparation time: 15 minute(s)

Cooking time: 20 minute(s)

Ingredients

• -6 cups water
• -1 pound asparagus, trimmed and cut into ¼” pieces, and tips.
• -10 ounces fresh peas
• -1 cup fresh mint, julienned
• -1/3 cup green onion, thinly sliced
• Dressing:
• -2 cloves garlic, minced
• -½ cup olive oil
• -½ cup red wine vinegar
• -kosher salt and black pepper
• -4 ounces feta
• -3 cups quinoa

Instructions

1. 1. Bring the water to a boil and whisk in the quinoa. Put a lid on the pot and cook the quinoa over low heat for 12 minutes. Let the quinoa steam for another 15 minutes and then fork fluff it.
2. 2. Bring a small pan of water to a boil and prepare a bowl of ice water.
3. 3. Cook the asparagus and the peas for 30 seconds and then blanch in the ice water.
4. 4. Drain the vegetables and mix them in with the quinoa, mint and green onions.
5. 5. Whisk together the garlic, olive oil and vinegar and pour the dressing over the top of the salad. Mix well and season with salt and pepper.
6. 6. Top with crumbled feta cheese.

Preparation time: 15 minute(s)

Cooking time: 20 minute(s)

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The only thing you need is internet, and a phone!
What we will be doing is getting paid for downloading and using apps! Yes you can get paid for that! I'll show you!

First, grab your phone and go to FeaturePoints and download the app! (It's availabe for both IOS and Android!)

Then, you can log in either using your Google+ or your Facebook account, it won't make any difference, and make sure you apply the code SZRG9G for extra cash! (Super Important!)

Now that you're in, a list of apps will appear, click the one you're willing to download and use for a couple of minutes! On the app page (inside FuturePoints) you'll see the criterias for the app, so for example a game, you might need to:
Download it.
Play through the tutorial.
And then play the game for 2 minutes!
(The different criterias varies, make sure to read them!)
When you're done you can just remove the app!

The reason they'll pay you for this is that each time someone downloads and uses their app, they'll appear higher on the "Top list" in the app markets!

The points(cash) can take up to 24 hours to reach your account, but in the meantime you can just download another app!

For these points, you can purchase Gift cards for example Amazon, Ebay, or deposit into your PayPal account!

If you want to maximise your profits even more, invite your friends to try it out, and make sure they use your code, which is found under the "Earn more" section! If you invite enough friends, you can make some serious cash!

Stuffed Eggplants with Herbed Bulgur!

Serves 12

6 small eggplants
5 tablespoons olive oil, divided
1 teaspoon sea salt
1/2 teaspoon crushed black pepper
1 teaspoon za'atar spice
1 cup dry bulgur wheat 
1/2 cup fresh parsley leaves, tightly packed
1/4 cup fresh cilantro leaves, tightly packed 
1/4 cup scallions, thinly sliced (about 2 stalks) 
1/4 cup toasted pine nuts, plus more for garnish (optional)
1/4 cup pomegranate seeds, plus more for garnish (optional)
1/2 lemon, zested and juiced

Preheat oven to 350°F.

Wash the eggplants and slice them in half lengthwise. Using a pairing knife, score the eggplant halves with diagonal crosshatches, making sure not to cut through the skin. Drizzle each eggplant half with about a half-tablespoon of olive oil each. Season with the salt, pepper and za'atar spice. Bake, cut-side up, for about 45 minutes or until the eggplants are completely soft.

While the eggplants are baking, place the dry bulgur in a medium-sized bowl and pour boiling water over to cover by 1/2 inch. Place a kitchen towel over the bowl and let stand for 10 minutes. After 10 minutes, remove the towel, fluff the bulgur with a fork, and taste. If the grain is still hard, recover the bowl with the kitchen towel and check back after 5 minutes.

Finely chop the parsley and cilantro. Once the bulgur is soft, drain any excess water. Toss the bulgur with the parsley, cilantro, scallions, pine nuts, pomegranate seeds, lemon zest and juice, and remaining 2 tablespoons of olive oil. Season to taste with sea salt.

Transfer the cooked eggplants on to a platter and spoon the herbed-bulgur salad over the eggplants. Garnish with extra pomegranate seeds and pine nuts.

Spaghetti with Corn & Parsley Pesto!

Serves 4 to 6

For the pesto:
1/2 cup toasted pine nuts
1/2 cup grated pecorino romano, plus extra to serve
4 cups parsley leaves (tightly packed) 
3/4 cup olive oil 
Salt and pepper, to taste

For the pasta:1 pound whole wheat spaghetti
1 tablespoon olive oil
2 large shallots, thinly sliced
3 medium garlic cloves, minced
2 cups fresh or frozen corn (from 4 ears of corn; defrost frozen corn before using)

Prepare the pesto in a food processor. Start by pulsing the toasted pine nuts until coarsely ground. Add the pecorino, parsley leaves, and olive oil. Pulse a few times, scrape the bowl with a spatula and pulse a few more times, making sure not to over-blend the pesto. Season to taste with salt and freshly ground black pepper.

Bring a large pot of salted water to a boil and cook the pasta until al dente. Meanwhile, heat the olive oil for the pasta in a large pan over a medium heat. Add the sliced shallots to the pan, and cook until softened, about 1 minute. Add the minced garlic and cook for another minute, or until soft and fragrant. Add the corn kernels and a pinch of salt and cook for about 5 minutes, stirring occasionally. Don't over cook the corn — you want some crunch!

Strain the spaghetti, then transfer it back to the pot. Add the pesto and toss to coat. Fold in the corn mixture and season to taste with salt and pepper.

Serve with extra grated pecorino on top.

Ricotta Spaetzle!

Serves 4

1 cup whole milk ricotta
4 large eggs
1/4 cup warm water
2 cups flour 
1 teaspoon salt
Freshly ground black pepper
Cooked bacon, chopped parsley and chives, and olive oil, to serve, if desired

Whisk the ricotta, eggs, and water together until smooth. Whisk in the flour and the salt, along with a sprinkle of black pepper. The batter will be a thick and turgid batter, thicker than pancake batter, but not a stiff dough.

Bring a large pot of salted water to boil over high heat. Scoop the tip of a teaspoon into the batter and drop quickly into the water, pushing the batter off with your finger. Repeat, quickly, until the top layer of water is nearly full of bobbing spätzle. After the dumplings bob to the top of the water, cook for about 2 minutes. Remove one with a slotted spoon. Cut into it and taste to make sure it's done and not liquid inside. (The dumplings will continue to firm up after they are removed from the water.) Serve and eat immediately.

Southwest Quinoa Breakfast Bowl!

Serves 4 to 6

For the dressing:1/4 cup lemon juice
1 small shallot, finely minced
1/4 cup extra virgin olive oil
1 teaspoon honey 
1/4 teaspoon kosher salt
Freshly ground black pepper, to taste

For the quinoa bowls:1 tablespoon extra virgin olive oil
3/4 cup (135g) red quinoa
1 small white onion, diced (about 3/4 cup)
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon kosher salt
3/4 cup drained and rinsed canned black beans
3/4 cup halved grape or cherry tomatoes (quartered if they’re on the larger side)
3/4 cup frozen corn, thawed
2 tablespoons fresh cilantro leaves, roughly chopped, plus more to top
1 medium ripe avocado, sliced, for garnish
4 to 6 large eggs (1 egg for each bowl), to top (optional)

Make the dressing: In a small bowl, whisk together the lemon juice and shallot and set aside for 10 minutes. Slowly whisk in the olive oil and honey and a pinch of salt and pepper; taste and adjust the seasoning if you’d like.

Use right away or store the dressing in a jam jar in the fridge.

Make the bowls: In a large saucepan, heat olive oil over medium heat. Add the quinoa, onion, garlic, cumin, coriander, paprika, and salt and sauté until fragrant, about 2 minutes. Stir in 1 1/2 cups water and bring to a low boil. Cover and reduce heat to low and cook for 18 to 20 minutes, or until most of the liquid has been absorbed. Uncover, fluff the grains with a fork, and remove from heat. Cover and let to sit for 10 minutes.

In a large bowl, combine black beans, tomato, corn, and cilantro. Fold in cooked quinoa. Serve right away or refrigerate until ready to eat.

To serve: Portion the quinoa into 4 bowls and top with a few slices of avocado, and a sprinkling of cilantro. If you’d like, top with a soft-boiled egg (or a runny fried egg)

For perfect soft-boiled eggs, head on over to our tutorial for suggestions on cook time and easy no-fail tips.

Recipe Notes

• If planning to make ahead, wait to slice the avocado until right before serving.
• To dress it up: If you have a bit more time, I love to sauté a little zucchini to go in the bowl or some hearty greens. Additionally, some cojita or feta cheese would be a really nice touch.

Spinach Feta Breakfast Wraps!

Serves 4

10 large eggs
1/2 pound (about 5 cups) baby spinach
4 burrito-size whole wheat tortillas (about 9-inches in diameter)
1/2 pint cherry or grape tomatoes, halved
4 ounces feta cheese, crumbled
Butter or olive oil
Salt
Pepper

In a large bowl, whisk the eggs until the whites and yolks are completely combined. Place a large skillet over medium heat and add enough butter or olive oil to coat the bottom. When the butter is melted or the oil is hot, pour in the eggs and stir occasionally until the eggs are cooked. Stir in a pinch of salt and a generous amount of black pepper, then transfer to a large plate to cool to room temperature.

Rinse or wipe down the skillet, place it back over medium heat, and another pat of butter or oil. Add the spinach and cook, stirring often, until the spinach is just wilted. Spread the cooked spinach on another large plate to cool to room temperature.

Arrange a tortilla on a work surface. Add about a quarter each of the eggs, spinach, tomatoes, and feta down the middle of the tortilla and tightly wrap (See How To Wrap a Burrito). Repeat with the remaining three tortillas. Place the wraps in a gallon zip-top back and freeze until ready to eat. If freezing for more than a week, wrap the burritos in aluminum foil to prevent freezer burn. To reheat, microwave on high for two minutes.

Recipe Notes

• I usually prefer soft scrambled eggs, but find the process overly fussy for a wrap I'll be freezing. If you're eating these fresh, though, give it a try!
• Microwave times may vary, but two minutes works for us.

How To Make 2-Ingredient Nutella Brownies!

Makes 9 brownies

What You Need

Ingredients
4 large eggs
1 cup Nutella (slightly less than a whole 13-ounce jar)
Optional: 1 cup chopped nuts

Equipment
8 x 8-inch baking dish
Parchment paper
Nonstick spray or oil
Measuring cups and spoons
Microwave-safe bowl or cup
Stand mixer or hand-mixer
Mixing bowl
Spatula

Instructions

1. Preheat the oven to 350°F: Heat the oven to 350°F with a rack placed in the middle position.
2. Line the baking dish with parchment: Cut a length of parchment and lay it in your baking dish with the ends hanging over the sides of the dish like flaps. Spray the parchment and sides of the baking dish with cooking spary. (A light spray of cooking spay under the parchment will also help hold it secure.)
3. Begin whisking the eggs: Crack all 4 eggs into the bowl of your stand mixer or your mixing bowl. With the whisk attachment, whisk the eggs together. Begin on low speed and gradually increase to medium-high (7 on a Kitchenaid).
4. Whisk until the eggs are light and billowy, 6 to 8 minutes: Continue whisking the eggs until they become light lemon-colored and billowy, and are tripled in bulk. This will take 6 to 8 minutes (slightly longer if you're using a handheld mixer). The more billowy your eggs, the better the texture will be in your brownies and the less "eggy" they will taste.
5. Warm the Nutella: While the eggs are whisking, measure the Nutella and transfer it to a microwave-safe bowl. Heat the Nutella for 1 minute, stopping every 15 seconds to stir the Nutella. When warmed, the Nutella should be loose and creamy.
6. Combine the eggs and Nutella: With the mixer on low speed, drop spoonfuls of Nutella into the egg mixture using a spatula. (With a hand-mixer, add a little at a time and mix in between.) Continue mixing until all the Nutella has been added and the Nutella is thoroughly combined with the eggs.
7. Stir a few times by hand: Use a spatula to stir the mixture by hand a few times, making sure to scrape the sides and bottom of the bowl where the whisk might have missed.
8. Pour into the prepared pan: Pour the Nutella mixture into the prepared pan. Use a spatula to scrape the bowl clean.
9. Bake for 25 to 30 minutes: Transfer the dish to the oven and bake for 25 to 30 minutes. The brownies are done when they start to pull away from the sides of the dish and a cake tester inserted into the middle of the brownies comes away clean.
10. Let cool: Let the brownies cool as long as you can. They are delicious while still warm from the oven, but will easily fall apart. For sturdy brownies, wait until they are completely cooled before cutting or removing them from the pan.
11. Store for up to a week: Store brownies in an airtight container at room temperature for up to a week or so.

Recipe Notes

• Cakey Nutella Brownies: For a cakier version of these brownies, use just 2 eggs and add 1/2 cup of all-purpose flour or almond flour along with the Nutella.

Slow-Cooker Sausage and Spinach Lasagna!

Serves 6 to 8

6 ounces dry lasagna noodles
Olive oil
1 pound uncooked Italian sausage links
1 medium yellow onion, finely chopped
2 14.5-ounce cans diced tomatoes, or 3 1/2 cups chopped fresh tomatoes
1/2 cup chicken stock
1 tablespoon Italian seasoning
Salt and pepper to taste
15 ounces ricotta cheese
11 ounces fresh baby spinach (one large clamshell case or bag)
2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese

Boil lasagna noodles until softened but still quite al dente and a little crunchy in the middle. Drain and lay the noodles out on a clean kitchen towel.

Slice the sausage into bite-sized pieces and sauté in a heated pan with a little oil, if necessary. After a minute or two, add the onion. Continue to cook until the onion has softened and the sausage is slightly browned on all sides.

Add the tomatoes to the pan, and scrape any sticky glaze from the bottom of the pan as the juice bubbles. Add the chicken stock, Italian seasoning, and salt and pepper to taste.

While the tomato mixture simmers, mix the ricotta, 1 cup of the mozzarella, and all of the spinach in a bowl. Stir and smash until the spinach is fully incorporated into the cheese. (I also like to add a few shakes of Seasonello.)

Grease a 6-quart (or larger) slow cooker lightly with olive oil. Add a heaping cup of the sausage and tomato mixture to the bottom. Follow with one layer of noodles.

Add half of the remaining sausage and tomato mixture, followed by half of the cheese and spinach mixture, followed by another layer of noodles. Repeat.

Top with a final layer of noodles, pouring any juices remaining in the sausage pan over the top. Sprinkle the remaining 1 cup of mozzarella over top.

Cook on LOW for 3 to 4 hours. In the last 30 minutes, sprinkle the Parmesan over top.

Recipe Notes

• If your top layer of noodles starts to curl, open the cooker and press the edges into the liquid with a wooden spoon.
• My family prefers spicy Italian sausage. We have also used chicken sausage in this recipe and had great results.
• Most packages of lasagna noodles are eight ounces. That's okay! After making this three times, you'll have enough leftover noodles to make it again without buying another package.
• Try replacing the tomatoes with canned fire-roasted tomatoes for added flavor.
• We are a full-fat kind of family, but I have accidentally bought part-skim mozzarella and low-fat ricotta, and the lasagna came out just fine.