Ginger Sesame Chicken Salad Recipe is a recipe that is loaded with proteins (thanks to the chicken and egg), crunchy veggies (cabbage, onions, scallions), and of course, the nutritious Asian Sesame Ginger Vinaigrette Dressing makes it taste so good.

If you are looking for a healthy salad that is equally delicious, then check out this tasty ginger sesame chicken salad.

While Making this Salad, I like to add some crushed red pepper flakes to add a little heat to the salad. I figured that adding little crushed red pepper flakes brings a beautiful texture to my salad. In fact, while making the Asian Sesame Ginger Vinaigrette Dressing I also add some little crushed red pepper flakes.

The Salad has so many crunchy and healthy elements that when you take its first bite you will be left wondering what you’re having. There are onions, there is cabbage, there are scallions, there are carrots, and more than that there is chicken.

My favorite part about the recipe is the Asian Sesame Ginger Vinaigrette Dressing. It has chopped ginger and minced garlic in it. Something that I love deeply. Besides that, there is honey which adds that much-needed sweetness to our salad.

On top of everything, the salad looks complete with the topping of white sesame seeds, black sesame seeds, and boiled egg. Seriously guys this salad is something that you should definitely try.

A Healthy Salad Recipe:

These days everyone is looking for healthy recipes. Are you also looking for some healthy recipes? Well, there can be nothing healthier than a bowl of salad. And, who needs a salad which is just greens when you can add some protein in it to make it more appetizing.

The nutrition content in this salad is so much that you will literally feel like having a complete dinner. Whether you are on a diet or you have dedicated just one day for diet and you are thinking about a healthy and nutritious meal then try this salad. It is so comforting and so amazing.

How to Make Ginger Sesame Chicken Salad?

• In a bowl combine grated carrots, chopped onions, scallions, and cabbage.
• Now add your cooked chicken cut into cubes and mix well. As the chicken goes in it will add so much protein to your salad. In case you don’t want to use chicken you can replace this with ham or Italian sausages or turkey.

• Now add some crushed red pepper flakes to add in a little spice content in your salad.
• Now make the Asian Sesame Ginger Vinaigrette Dressing.

How to Make Asian Sesame Ginger Vinaigrette Dressing?

• In a small bowl combine rice wine vinegar with sesame oil. Add Ground Black Pepper, Salt, minced garlic, chopped ginger, crushed red pepper flakes, and honey. Mix well.
• Finally, pour this dressing on your Salad.

Garnish your salad with White Sesame Seeds, Black Sesame Seeds, and boiled eggs. This scrumptious salad will make your day.

If you are making this recipe then please leave a rating below. Also, take a snap and share it on Instagram @at350f with #at350f.

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Ginger Sesame Chicken Salad Recipe

Ginger Sesame Chicken Salad Recipe is a quick and easy salad that is loaded with nutrition in every bite. There is that fresh crunch of veggies and along with that you get so much protein from chicken and that Asian sesame ginger vinaigrette dressing makes it taste so amazing.

Course Salad

Cuisine Asian, Chinese

Keyword Asian sesame ginger vinaigrette dressing, Ginger Sesame Chicken salad, Sesame Chicken Salad

Prep Time 20 minutes

Cook Time 15 minutes

no resting time required 0 minutes

Total Time 35 minutes

Servings 4 Servings

Calories 310kcal

Author Surup

Equipment

• Mixing Bowl

Ingredients

• 1 Medium-sized Carrot shredded
• 1 Medium-sized Red Onion thinly sliced
• 1 Stalk Spring Onion or Scallion chopped
• 1 Cup Cabbage chopped
• 8 Ounces Boneless Skinless Cooked chicken cut into small cubes (250g)
• 1 Teaspoon Crushed Red Pepper Flakes
• White Sesame Seeds, Black Sesame Seeds, and Boiled Eggs for Garnish

Asian Sesame Ginger Vinaigrette Dressing

• 2 Tablespoon Rice Wine Vinegar
• 1 Tablespoon Sesame Oil
• ½ Teaspoon Ground Black Pepper
• Salt as per taste
• 3 Cloves Garlic minced
• ½ inch Ginger finely chopped
• ½ Teaspoon Crushed Red Pepper Flakes
• 1 Tablespoon Honey

Instructions

• In a large salad bowl combine shredded carrots, sliced onions, chopped scallions, and chopped cabbage.
  
• Now add cooked chicken cut into cubes. And mix it with your salad.
  
• Now add crushed red pepper flakes and mix well using two wooden spatulas.
  
• In a small bowl combine rice wine vinegar, sesame oil, salt, ground black pepper, minced garlic, chopped ginger, crushed red pepper flakes, and honey. Mix well.
  
• Finally, pour the dressing into your salad and stir well to combine. Garnish with White Sesame Seeds, Black Sesame Seeds, and Boiled Eggs. Enjoy immediately.
  

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Looking for a soup that is loaded with nutrition and comfort? Well, you cannot go wrong with this Vegetable Cream Soup recipe.

When you are thinking about cooking something healthy, then you cannot go wrong with this Vegetable Cream Soup recipe. By the way, have you tried my Vegan Goulash? It is so delicious.

The veggies in the soup give this a beautiful color as well as a gorgeous texture. There are so many nutrients packed in this soup. The use of veggies makes this soup the healthy touch that we all crave for.

So, in case you are going on a diet. Or you are thinking about making a soup which is equally filling and nourishing then I would recommend you to go with this vegetable cream soup.

The creaminess is due to the cornstarch slurry that we make and add towards the end. It makes the soup thick and also adds that touch of creaminess to it.

What you’ll love about this Soup?

• The Veggies: There are so many veggies that go into making this soup. Starting from potatoes, to spring onions, to carrots, green beans, onions, and etc. These colorful veggies make the soup taste so damn good.
• The Creamy Texture: I just love the creamy texture of this soup. It has got a beautiful texture which is thick and loaded with deliciousness in every bite. Truly something that you got to try.
• The Nutrition: There are so many ingredients that go into making this recipe. Many people look at this as a bad thing but, I look at this as a good thing. So many veggies mean so many nutrients. right?

Tips to Make this Soup effectively:

• There is no need to use all the ingredients mentioned here. You can use any veggie that you have at home. The More veggies you add the better it’ll taste.
• There is no need to steam your cauliflower. You can use your cauliflower just as it is. Just cut them in the form of florets and add them to your soup.
• Cut your veggies small. While making this recipe, try to cut your veggies small. The smaller you cut your veggies the quicker it will be cooked.
• Balance the Spices: As you could see, there are hardly any spices that go into making this soup. All we need is some salt and pepper. But, still, this soup tastes so good. It is so comforting and so delightful.

How to Make Vegetable Cream Soup?

Saute Onions and Carrots: In a pan Saute Onions and carrots along with chopped green beans until the carrot turns soft and the onions caramelize.

Add Garlic and Potatoes: Now add in minced garlic along with cubed potatoes. Cook the potatoes until they are soft after adding some water. This process takes about 10-12 minutes on medium-low heat.

Add Corn and Cauliflower Florets: Now add fresh or frozen corn along with cauliflower florets. If you are using frozen corn then allow it to sit in a bowl of water for a while and then use it for the recipe.

Add Cornstarch Slurry: Mix cold milk with cornstarch to make the cornstarch slurry. Add this slurry into your soup. It will help your soup taste creamier and also thicken the consistency of your soup.

Stir in Shredded Mild Cheddar Cheese: Once your soup has simmered for another 20-30 minutes on medium-low heat then stir in some shredded mild cheddar cheese. If you want you can skip this as well.

Frequently Asked Questions?

Before you jump into the recipe, take a quick look at these faqs. They’ll help you make your soup effectively.

• Can I Freeze this Vegetable Cream Soup? No. I would recommend you not to freeze this soup since there are milk and cheese in it. Milk products don’t freeze well.
• Can I add Bacon? Yes, a little bacon will make it taste so good. Bacon adds that touch of protein. In case you don’t want to add bacon you can add Italian sausages or cooked chicken cut into cubes or ham as well.
• What other Veggies can I add? In this recipe, I have used carrots, green beans, spring onions, cauliflower. You can also add broccoli to give it a beautiful green touch and make it even healthier. Besides that, you can add celery to make it taste even better.
• What Do I Serve with this Soup? You can serve this with garlic butter croutons or garlic breadsticks.

If you are making Vegetable Cream Soup then please leave a rating below. Also, take a snap and share it on Instagram with #at350f also tag me @at350f

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Vegetable Cream Soup Recipe

Vegetable Cream Soup recipe is a healthy, perfect family meal that you must add to your dinner list. In case you are looking for cheap dinner recipes then try this vegetable cream soup. It's so delicious and packed with nutrition in every bite.

Course Soup

Cuisine American

Keyword creamy vegetable soup recipe, vegetable cream soup recipe

Prep Time 10 minutes

Cook Time 30 minutes

no resting time required 0 minutes

Total Time 40 minutes

Servings 4 servings

Calories 346kcal

Author Surup

Equipment

• Dutch Oven

Ingredients

• 2 Tbsp Olive Oil
• 1 Large Carrot sliced
• 1 Medium Onion finely chopped
• 3-4 Small Green Beans finely chopped
• 4-5 Cloves Garlic minced
• 1 Cup Cauliflower Florets
• 2 Large Potato cubed
• 1 cup Water or as per requirement
• ½ Cup Corn fresh or frozen
• 1 Stalk Spring Onion finely chopped
• Salt or As Per Taste
• Freshly cracked Black Pepper or As Per Taste
• 4 Tablespoon Whole Milk
• 3 Tablespoon Cornstarch
• ½ Cup Shredded Mild Cheddar Cheese

Instructions

• Heat olive oil in a dutch pot over medium-low heat. As the oil shimmers, add sliced carrots, finely chopped onions, and chopped green beans. Saute until the onion caramelizes and carrots get tender.
  
• Now add minced garlic and stir well until the garlic is fragrant.

  Now add chopped potatoes. Add 1 cup of water and cook for 10-12 minutes on medium-low heat until the potatoes are just enough cooked.
  
• Now add corn and cauliflower florets. Make the cornstarch slurry by combining milk and cornstarch in a small bowl. Stir well until it gets lump-free and then pour it into your soup. Stir until combined.

  Add chopped spring onions, salt, and freshly cracked black pepper. Allow the soup to simmer for 20-30 minutes over medium-low heat.

  Once cooked, turn off the heat. Add the cheese and stir until combined. Serve hot with more cheese on top.
  

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Goulash is a traditional Hungarian Meaty Soup. This is known for its Hungarian spicy flavors because of the use of Hungarian Paprika and of course that deep-seated flavor of Red Wine, which gives this that hint of Sweetness and Wholesomeness! This has been Americanised over the years and things like an Elbow Pasta are also added to a Goulash. However, since we are making a vegan version so I have skipped it. And trust me, you wouldn’t miss it either!

I love this Vegan Goulash because it’s thick and chunky! I love a comforting bowl of Goulash which is chunky.

The Authentic Hungarian Goulash is spicy. And it’s a little too spicy because it’s made with authentic Hungarian Paprika.

I use Hungarian Paprika in my recipe. Hungarian Paprika is what makes this taste so delicious and good. You can obviously use regular Paprika, but trust me you would want to use the Hungarian one. It’s all about flavors in a Goulash and it’s actually the Paprika and the Wine which makes all the difference in this recipe! Also, I add a bit of sugar to my Goulash to make it even comforting and delicious.

Goulash is all about the delicious flavors in a chunky and hearty bowl of soup. You can add any meat you love to this recipe. however, since I am making a Vegan version, so I haven’t added any meat to this one.

Ingredients needed to make Vegan Goulash

• Olive Oil
• Onions
• Garlic
• Green Bell Peppers
• Celery
• Carrots
• Yukon Gold potatoes
• Red Wine
• Low Sodium Vegetable Broth
• Tomato Paste and Chopped Tomatoes
• Salt & Pepper
• Sugar
• Hungarian Paprika
• Oregano

How to make the best Vegan Goulash?

• Heat Olive Oil in a Pan. As the Oil shimmers, add the Chopped Onions, Garlic, and Bell Peppers. Toss it over low flame for 2-3 minutes.

• Then, add the vegetable broth and the salt. Allow the Veggies to get tenderized in the broth.
• As all the broth is soaked, add the Red Wine and the Hungarian Paprika.

• Now, add the Tomatoes, Carrots, Potatoes, Salt & Pepper, Sugar, and Oregano. Toss to combine.

• Add some more of the Vegetable broth. Keep adding Vegetable broth depending on your need for thickness and sauciness of the Goulash.

• As the Potatoes get tenderized and are not mushy, serve!

Can I make this ahead of time?

Of course, you can. I always do it. I saute the veggies and then I cover it with foil and keep it in the refrigerator or in the freezer. Before reuse, I thaw it on the counter and get it cooked with the Broth, the Red Wine, and the Spices!

How to Store Leftover Goulash?

You can store it in a freezer friendly box and freeze the Goulash for 3 months. Before serving, thaw it overnight in the refrigerator, transfer to a saucepan and cook until thoroughly heated through.

So, this is how you make this delicious Vegan Goulash. I hope you liked this recipe and shall make it. If you happen to make this recipe, then comment below and rate this recipe. Also, tag me with #at350f on Instagram.

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Vegan Goulash

Vegan Goulash is a hearty and comforting soup made with veggies.

Course Main Course

Cuisine Hungarian

Keyword Vegan Goulash

Prep Time 5 minutes

Cook Time 20 minutes

no resting time required 0 minutes

Total Time 25 minutes

Servings 4 people

Calories 220kcal

Author Surup

Equipment

• saucepan

Ingredients

• 2 cups Onions finely chopped
• 1 medium sized Green Bell Pepper chopped
• 3-4 cloves Garlic minced
• 3 cups Low Sodium Vegetable broth
• 2 medium sized Gold Potatoes chopped
• 2 medium sized Carrots chopped
• ½ cup Celery chopped
• ¼ cup Dry Red Wine
• 1 can Diced Tomatoes and Juices 14.5 Oz
• 3 Tbsp Hungarian Paprika
• 1 Tsp Salt
• 1 Tsp Freshly Cracked Black Pepper
• ½ Tsp Oregano
• 1 Tbsp Sugar

Instructions

• Heat Olive Oil in a Pan. As the Oil Shimmers, add the chopped Onions, Bell Peppers and Garlic. Toss and cook over low flame for 2-3 minutes. Add the Vegetable Broth and the Salt and allow the Veggies to get tenderized.
  
• As all the broth gets soaked by the veggies, Add the Red Wine and Paprika. Stir to combine. Also, add the Tomatoes, Potatoes, Carrots, and Celery. Add the Salt & Pepper and the Sugar and Oregano.
  
• Add more Vegetable Broth. Cook the Veggies in the Broth. The sauce will thicken as it gets cooked. Cook until the potatoes get cooked. If you want more sauce, add more vegetable broth. Once it's ready, serve hot!
  

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Do you love Oranges? Have you ever tried baking with Oranges? That zesty flavor, that tarty sweetness, that juicy fresh Orang-y fragrance, everything combines to make these Orange cookies a superhit recipe.

Orange pairs really well with chocolate chips. Have you ever tried mixing Oranges with Chocolate? If haven’t then do try that. It will make your tastebuds fall in love with the flavors.

Talking about flavors, these Orange Chocolate Chip cookies look just like traditional classic chocolate chip cookies but with a coating of Oranges!

Eggless Orange Chocolate Chip Cookies

Do you love cookies? I do. I so do. In India, we generally buy cookies from grocery stores. And, the first thing that we look for in those stores is  – “whether it is eggless?” We Indians, LOVE Eggless everything, especially Eggless desserts.

In my family, we LOVE both! Eggless and with Egg. I personally enjoy baking with eggs because the protein of the egg helps the cookies hold their shape.

But, don’t worry, I have such brilliant tricks that will make your eggless baking feel like a cakewalk.

How to Make Orange Chocolate Chip Cookies from Scratch?

Baking these cookies require very few Ingredients and this gets done in less than 30-minutes.

• First, we’ll be combining all-purpose flour, Baking Soda, and Salt.

• Into that, we’ll be adding Melted Butter, Orange Juice, Pure Vanilla Extract, Granulated Sugar, Liquid Orange Food Color, and of course, Unsweetened Chocolate Chips.

• Mix well, using a rubber spatula or a silicone spatula. But do not overmix.
• Now cover this with a plastic wrap or cling wrap and transfer this to the freezer for 20-minutes or in the refrigerator for 2-4 hours.

• Once the cookie dough is chilled, take out a portion of the cookies and bake these cuties for just 10-minutes in a 180C or 350F preheated oven.

• Once done, let it stay in the baking tray until cools down completely.

Tips to make these Cookies effectively:

Baking cookies is so easy and so fun. But, you’ll only enjoy baking them if you follow these tips.

• Always mix using a wooden spatula or a silicone spatula or a rubber spatula. Do not use a handheld mixer or a stand mixer. While baking cookies, sometimes when we overmix the cookies gets flat and by using a spatula we are making sure that our cookie dough is not overmixed. Also, this step helps the cookies turn chewy in texture.
• Please allow the cookie dough to chill in the refrigerator or freezer. If you are freezing it then 20-minutes should be good. If you are refrigerating it then refrigerate for at least 2-4 hours. Why? What happens is that sometimes we add too much of the liquid agent and as a result, our cookies turn out flat. When we chill the cookie dough, the moisture gets absorbed. The butter in the dough hardens up. And when it hits the oven, it doesn’t spread and makes the cookies chewier.

How to Store these Cookies?

These eggless Orange Chocolate chip cookies can be stored for a long time. But, these are so delicious, that I highly doubt that these will stay for long. Ha Ha Ha.

You can keep them in an air-tight container such as Tupperware for up to a week. You can refrigerate these cookies for 5-6 days, but make sure these cookies are kept covered in an air-tight container. Lastly, to store them in the freezer make sure you cover them with plastic wrap.

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Orange Chocolate Chip Cookies (Eggless) Recipe

Orange Chocolate Chip Cookies are chewy, chocolaty cookies that taste just like Chocolate Chip cookies but with an undertone of Oranges. Orange pairs really well with chocolate and these eggless Orange cookies is surely going to be a hit.

Course Dessert

Cuisine American

Keyword Eggless Cookies, Eggless Orange Chocolate Chip Cookies Recipe, Orange chocolate chip cookies

Prep Time 10 minutes

Cook Time 10 minutes

Allow the cookies to chill 20 minutes

Total Time 40 minutes

Servings 16 cookies

Calories 150kcal

Author Surup

Equipment

• Oven

Ingredients

• 2 Cups All-Purpose Flour
• 1 Teaspoon Baking Soda
• ¼ Teaspoon Salt
• 1 Stick Melted Unsalted Butter ½ Cup
• ¼ Cup Orange Juice
• ½ Teaspoon Pure Vanilla Extract
• 1 Cup Granulated Sugar
• 1 Drop Orange Liquid Food Color
• 1 Cup Unsweetened Chocolate Chips

Instructions

• In a medium-sized mixing bowl, combine All-Purpose Flour, Baking Soda, and salt.
  
• In the same bowl, add Melted Unsalted Butter, Orange Juice, Granulated Sugar, Pure Vanilla extract, Orange Food Color, and Unsweetened Chocolate Chips. Mix using a rubber spatula or silicone spatula or wooden spatula just until combined. Do not overmix.

  Cover the bowl with a plastic wrap or cling wrap and keep it in the freezer for 20-minutes or refrigerator for 2-4 hours.
  
• Preheat oven to 350F OR 180C. Grease baking tray with nonstick cooking spray.

  Once done, take it out of the oven and make small cookie balls. Do not flatten them out. Place them on a baking sheet greased with non-stick cooking spray. You can stuff more chocolate chips if you want.

  Bake them in a preheated oven for 10-minutes.

  After 10-minutes, they will look unbaked and soft. Let the cookies stay in the baking tray for 10-15 minutes. After that, transfer them to a wire rack. Enjoy when cooled completely.
  

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The goodness of Broccoli is not hidden from us. right? But, kids don’t love broccoli. And, it’s a real struggle to get them to like broccoli. But, when you think smart, you get smart ideas. This Mexican Broccoli rice is an easy way to add that healthy touch to your weeknight meals.

Whether it is a Taco Tuesday or a boring Friday, this Mexican Broccoli Rice will add so much more nutrition to your plate.

Healthy Broccoli Rice Recipe

I just love Mexican food. The flavors of Cumin and Chili is something that I just cannot ignore. I love Jalapenos. In fact, Mexican food feels so much more real and authentic to me.

This healthy Mexican Broccoli Rice has just the right amount of spice that will prevent this recipe from landing amongst the category of boring and bland food.

And, it has just the right amount of zing to it thanks to lime juice.

But, what makes this broccoli rice recipe stand out is nothing but the spices. I just love the combination of ground cumin and smoked paprika. That smell, that taste, and just the right amount of heat to spice it up!

If you are struggling to find ways to include healthy veggies in your diet, then try this. The Mexican flavors will compel you to lick off your plate!

Garnished with a dollop of Greek Yogurt, Freshly Chopped Cilantro, and chopped Jalapenos, this Low carb, and keto-friendly side dish is totally gonna be your staple.

How to Make Mexican Broccoli Rice?

This Mexican Broccoli rice has a nutty taste with a perfect balance of spices. Basically, it is the spices, that prevent this from going bitter in taste.

To get the best flavors make broccoli rice from scratch at home. Start with a fresh head of broccoli. And go ahead and add as many flavors as you want. When talking about Mexican food, you cannot do it without cumin, paprika, jalapeno, garlic, tomato paste, freshly chopped cilantro, and that zingy zesty lime juice.

One of the easiest side dishes that you can make in less than 30-minutes. The best part about this is that you can customize it the way you want.

• Take a fresh head of broccoli and divide the florets into bite-sized pieces. If you can cut them into smaller pieces then that’s even better.
• Now place these florets into a food processor and pulse it until the florets have been finely processed. You might need to pulse it 20-30 times or until it achieves a texture that is extremely fine and sort of like rice.
• But, one thing you got to take care of is to not blend this. Remember you have to pulse this but not blend this into something mushy.
• Once your broccoli rice is ready, place it in a bowl and keep it aside.
• In the meantime, chop the onion and add to a pan with some oil. Allow the onions to turn translucent. Sautee the onions until soft and slightly brown around the edges.
• Now add minced garlic, minced jalapenos, and sautee until fragrant.
• Add tomato paste, ground cumin, smoked paprika, and salt. Sautee this until the tomato is cooked completely.
• Add broccoli rice and mix well. Cover cook until the rawness of broccoli goes away.
• Once done, take it off the heat and season with fresh lime juice and freshly chopped cilantro.

Top Tip about the Recipe – The best way to ensure that your broccoli rice is cooked is to simply taste it. When you take a bite it will be chewy but firm enough. Make sure that it doesn’t turn soggy or mushy.

Can I Use Frozen Broccoli Rice?

Well, absolutely yes! But make sure you defrost it completely and then dry it out thoroughly before you use it for the recipe. Frozen Broccoli rice cooks faster than fresh broccoli rice. So you might want to keep a close eye on the texture of your broccoli while it is cooking.

Is this Mexican Broccoli Rice Spicy?

Well, NO. Absolutely no. It’s just ground cumin and smoked paprika in the name of spices. Yes, there are few jalapenos to help it balance the taste but if you want you can totally skip jalapenos. Or you can de-seed them before adding them to your recipe.

If you feel you need more spices, then add some more smoked paprika. Or throw caution to the air and add one teaspoon of cayenne pepper.

Top Tips for Making this Recipe effectively

• When using fresh broccoli heads, make sure you process them in batches.
• Do not blend the broccoli. Rather pulse them until they look fine.
• Make sure you use a large skillet. A larger skillet leaves room for your broccoli rice to cook effectively.
• Make sure the rice is not overcooked. So, begin your tasting after 2-3 minutes of the cover cook. Remember that overcooking will turn it soggy and mushy and we don’t want that.

What To Serve with Mexican Broccoli Rice?

You can use this Mexican Broccoli rice as a side dish for so many parties.

• You can serve this alongside tacos. Mexican flavors of taco pairs well with Mexican Broccoli rice.
• You can also serve this with Burrito Bowls.

However, my favorite way to enjoy this is to have it for work lunches. These days, while working at home, I quickly make this Mexican broccoli rice and finish it off in an instant. Just gives me all the nutrition that I need to go through the rest of the day.

If you are making this recipe, then please leave a rating below. Also, make sure you take a snap and share it on Instagram with #at350f also tag me @at350f.

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Mexican Broccoli Rice

Mexican Broccoli Rice is a quick and easy side dish that you can make in less than 30-minutes. One of the easiest one-pan dinner recipe that is supremely delicious and just so healthy.

Course Side Dish

Cuisine American

Keyword Broccoli rice, Healthy Broccoli recipes, Mexican Broccoli Rice

Prep Time 12 minutes

Cook Time 15 minutes

No Resting Time Required 0 minutes

Total Time 27 minutes

Servings 2 Servings

Calories 85kcal

Author Surup

Equipment

• Skillet

Ingredients

• 1 Head Broccoli riced
• 1 Tablespoon Olive Oil
• 1 Medium white Onion finely diced
• 4 Cloves Garlic minced
• 1 large Jalapeño minced
• 2 Tablespoons Tomato Paste
• 1 Teaspoon Salt
• 1 Teaspoon Ground Cumin
• 1 Teaspoon Smoked Paprika
• Freshly chopped cilantro, lime juice and sour cream garnish

Instructions

• Use a fresh broccoli head. Chop the florets from the head. Use a food processor to process these florets. Pulse the florets in the food processor until riced. Scrap the sides and bottom and repeat with the rest. Do not rice all the florets at once. Once done, they should have a fine, rice like texture.

  If using frozen broccoli rice, then let it get defrosted completely. Then allow it to get dried thoroughly before using it.
• In a large skillet heat Olive Oil over medium-high heat. As the oil shimmers, add chopped white onions and sautee until the edges start to look slightly brown. This takes 5-6 minutes
  
• Add minced garlic and minced Jalapeños. Sautee them over medium-low heat until they turn fragrant. This takes about 1-minute.
  
• Add tomato paste, ground cumin, smoked paprika, and salt. Stir well.
  
• Finally, add broccoli rice and stir lightly until combined. Cover cook on low heat until its liquid releases and it's completely dry. This takes about 3-minutes. Remember it should not turn soggy or mushy.

  Garnish with greek yogurt, freshly chopped cilantro, and lime juice. Serve hot.
  

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Grinch Hot Chocolate recipe – a Must try the recipe for the holidays that you just can’t miss. The beautiful Holiday season is totally incomplete without some hot Chocolate. But, there is something so spectacular about this hot chocolate. Presenting you, Grinch Hot Chocolate.

So, turn your home into Whoville and quickly make this Grinch Hot chocolate. Made using Milk, White Chocolate Baking Bar, Green Gel Food Color, and a drop of mint extract, this Grinch Hot chocolate recipe is totally worth a try.

If you haven’t tried already, then you must definitely make this. It’s so delicious. Every winter, I try making this Grinch Hot chocolate. By now, it has become so popular in my home. And, the best part about this is, that you do not have to worry about making it ahead of time. You can make it in the slow cooker and enjoy it whenever you wish to

Grinch Hot Chocolate or Mint White Hot Chocolate is a perfect Christmas drink to enjoy with the kids during the holidays. Made with Mint Extract and White Chocolate this is creamy and minty! The perfect solution to your winter boredom.

The grinch is one of our favorite Christmas Movies. It’s so much fun to watch The grinch of Who-ville every December with the family. So, this year, to make the tradition even festive, I made this Grinch Hot Chocolate, which we enjoyed while watching the movies together!

I love watching Christmas movies around December and today I’ll be sharing with y’all one of my favorite movies, my favorite tradition. This Mint White Hot Chocolate was a huge hit with everyone!

This Green Hot Chocolate is so festive and so much fun to make. These are super delicious, and I know although it’s Christmas Eve today another Hot Chocolate is exactly what I need to get on with today’s cooking!

There might not be a better Hot Chocolate! This one is just so good. There’s a Mint extract which is a wonderful break from all of the Peppermint. Also, there’s white chocolate, whipped cream topping, and of course the Red Heart Candy.

Everybody loves these Grinch Hot Chocolate or Mint White Hot Chocolate.

Ingredients You’ll Need to Make Grinch Hot Chocolate:

• Milk – You can go with Whole Milk or 1% or 2%. But, I would recommend whole milk. You can use Coconut Milk.
• White Chocolate Baking Bar – I just love the use of white chocolate in this recipe. Makes it so creamy, and so delicious.
• Pure Mint Extract – I like to use Mint Extract and not Peppermint Extract for this recipe. Mint gives you that perfect freshness.
• Green Food Color– A drop of Green food color is enough to make that gorgeous green Grinch Hot Chocolate
• Heavy Whipping Cream – Whipped cream to do the frosting over the hot chocolate.
• Red Candy Hearts – Red Candy Hearts to make that adorable Grinch Heart.

How to make Grinch Hot Chocolate

Just pour in some milk in a pan. Add White chocolate baking bar and green food color. Stir well let it come to a boil and add some mint extract and finally serve!

Imagine, what an easy recipe, right? You will hardly need 10-minutes to make this Grinch themed Hot Chocolate.

The best part about this recipe – and did I mention my favorite part – is this cute heart-shaped candy coated in red on the whipped cream.

Well, it looks like the cute little heart of our Grinch!

This Mint Hot Chocolate can be easily made in the slow cooker and served any time you wish to.

I hope you try this recipe and enjoy it with your family. If you happen to make this recipe, then comment below and also find some time to rate this recipe. Also, tag me with #at350F on Instagram

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Grinch Hot Chocolate Recipe - Mint White Hot Chocolate

Grinch Hot Chocolate Recipe or Mint White Hot Chocolate is a delicious, creamy and minty hot chocolate recipe perfect for Christmas

Course Dessert

Cuisine American

Keyword Grinch Hot Chocolate Recipe - Mint White Hot Chocolate, hot chocolate

Prep Time 2 minutes

Cook Time 5 minutes

no resting time required 0 minutes

Total Time 7 minutes

Servings 2 Mugs

Calories 77kcal

Author Surup

Equipment

• saucepan

Ingredients

• 2 cups Whole milk can replace with 1% milk or 2% milk
• 200 gm White Chocolate Baking Bar can replace with milk chocolate
• ½ Tsp Mint Extract or Mint Oil
• 1 drop Green gel food color
• Whipped cream for frosting
• Red candy heart or Heart Sprinkles optional

Instructions

• Steam the milk and as it comes to a slow boil, throw in the white chocolate bar and allow it to melt slowly.
  
• Add the mint extract and green food color. Stir until combined
  
• Serve the hot chocolate. Add the whipped cream frosting over the hot chocolate. Top with a candy heart or heart sprinkles and serve!
  

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Notes

• You can make it in the slow cooker as well.
• You can replace Whole milk with Coconut Milk

Ranch Broccoli Mac and Cheese Bake is a classic recipe that makes the entire family happy. Ranch dressing is combined with Mayonnaise, Cheddar Cheese, and Melted butter. It is seasoned with Salt & Pepper. Secondly, steamed broccoli is added to give this Baked Mac and Cheese goodness a touch of health. Finally, elbow macaroni is partially cooked and added to the mix. All of this gets baked until bubbly and then the dinner is served!

When it comes to Baked Mac and Cheese, my family goes literally crazy about it. This is a super-awesome side dish and a Main Course that you can make all day every day. You will LOVE to make this recipe even when you are too tired to cook.

The best part about this Broccoli Mac and Cheese recipe is that here you don’t have to cook anything on the stovetop. Everything gets done in the oven. You just put everything in a baking dish, and pop it in the oven until the cheese gets melty and bubbly.

Seriously, guys, this Baked Mac and Cheese recipe with Broccoli and Cheddar Cheese is super easy and super delicious.

One of the Best Ways to Get Kids eat Veggies!

Now, it has become so common in every household. Kids hate broccoli. You make broccoli and you’ll have to look at them making weird faces. But, Broccoli is so healthy, right? And, kids Need their veggies. In my opinion, making this Baked Broccoli Mac and Cheese recipe is the best way to get kids to eat their veggies.

Ingredients You’ll Need to Make this recipe:

• Broccoli florets: I like to steam it in the Microwave for 5-minutes and then strain the water completely.
• Elbow Macaroni – I like to use elbow macaroni. You can use any other pasta variant.
• Ranch Dressing  –  You can always use your homemade ranch dressing.
• Mayonnaise  – The Creamy Mayonnaise to add a touch of happiness to this recipe.
• Shredded Cheddar Cheese – To get that cheesy melty goodness.
• Melted Unsalted Butter – For that rich and buttery taste.
• Salt & Pepper – Just to season this casserole.

How to Make Baked Broccoli Mac and Cheese?

I love Ranch dressing. And, I use it for so many of my recipes.

• First, steam broccoli and cook pasta until al dente.

• In this recipe, I am using classic Hidden Valley Ranch Dressing. Along with that, I like to use Mayonnaise, some shredded cheddar cheese, and some melted butter just to get that rich, buttery taste.

• Finely, season this with Salt and Pepper.
• And lastly, add your steamed broccoli along with partially cooked elbow macaroni.

• Toss it until the sauce gets coated on the broccoli and pasta. Put it into a baking dish and bake until the cheese is melty and bubbly.

Other Substitutions/Replacements:

• You can replace Macaroni with rotini or rigatoni or penne or fusili.
• Instead of Sharp Cheddar Cheese, you can use Monterey Jack Cheese or Mozzarella Cheese or fontina Cheese
• You can add leftover cooked chicken and make it Baked Broccoli Mac and Cheese with Chicken. It will surely be a hearty dinner.

If you are making this recipe, then please leave a rating below. Also, tag me on Instagram @at350f with #at350f with the image of your recipe. I would love to see how it turned out.

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Ranch Broccoli Mac and Cheese Bake Recipe

Ranch Broccoli Mac and Cheese Bake Recipe is such a great way to hide veggies in your dinner. Quick and easy one-pot mac and cheese with broccoli and ranch dressing tastes absolutely amazing.

Course Main Course, Side Dish

Cuisine American

Keyword Broccoli Mac and Cheese, Ranch Broccoli Mac and Cheese

Prep Time 10 minutes

Cook Time 20 minutes

No Resting time 0 minutes

Total Time 30 minutes

Servings 2 servings

Calories 445kcal

Author Surup

Equipment

• Oven

Ingredients

• 1 Large Broccoli Crown cut into small florets (about 2-cups)
• 12 Ounces Elbow Macaroni cook as per package directions
• 4 Cups Shredded Cheddar Cheese
• ¼ Cup Ranch Dressing
• 2 Tablespoon Mayonnaise
• 1 Cup Melted Butter
• Salt and Pepper as per taste

Instructions

• In a medium-sized mixing bowl add some hot water. Place your cauliflower florets in it. Microwave this at full power for 5-minutes. After 5-minutes strain the water and place them on a paper towel.

  In the meantime, Bring a pan of water to a boil on medium-high heat with a pinch of salt. Once the water comes to a boil, add elbow macaroni and cook it until half done. It will get cooked in the oven later on. Strain the water and place your pasta on a paper towel. Set Aside.

  Preheat oven to 350F or 180C.
• In another medium-sized mixing bowl, take your steamed broccoli florets. Into that add ranch dressing, Mayonnaise, Shredded Cheddar Cheese, Melted Unsalted Butter, Salt, and Pepper. Toss well to combine.
• Finally, add Partially cooked macaroni into this and stir well. Place this on a 9x9 inch baking sheet. Bake this in a preheated oven at 350F or 180C for 15-20 minutes or until the cheesy is bubbly and the top is lightly browned. Immediately serve and enjoy.

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Peanut Butter Blossoms are one of the best cookies that you can bake when you are running out of flour at home. Or when you want to make something decadent, delightful, and delicious in simply no time.

Granulated Sugar and Peanut Butter pairs really well. Just the right amount of sweetness is enough to blow your mind. The chocolaty Hershey’s Kisses to give all of that sugary and peanut buttery goodness a chocolaty touch feels incredibly Yum.

What You’ll Love About this Recipe:

• The Chocolaty Hershey’s Kisses: This is the prime attraction of this recipe. As you bite in it feels like a beautiful coating on the peanut butter blossom cookies.
• Chewy Texture: Chilling the cookie dough gives these peanut butter blossoms a chewy texture which tastes so good.
• Crispy on the edges: These cookies have a crispy and crunchy texture due to the use of granulated sugar.
• The Combination of peanut butter, sugar & chocolate: This combination is to die for. One of the easiest and classic combination.

One of the major concern that many people have asked my by now is – Will my cookies spread?

Well, the answer is a plain NO. Bakers around the world say that cookies spread because the fat in the cookie melts in the heat of the oven. And, flour prevents cookies from overspreading. In short, flour acts like an anchor that helps the cookies hold their shape. But, in this recipe, we are not using flour. So, the first thing people think is that our cookies will spread. Well, that is so not true. We are adding eggs. Eggs will help the cookie hold its shape.

Now, we don’t want them to be so tight that they remain small round balls when you take them out of the oven. right? Well, for that we add sugar. Besides absorbing moisture and making the cookie crispier, sugar helps the cookies spread out.

So, there you have it. Sugar & Eggs! The best combination to make a cookie. Goodbye Flour!

How to Make 3-Ingredient Peanut Butter Blossoms?

• First mix Granulated Sugar, Egg, Peanut Butter in a medium-sized mixing bowl.
• The dough will look sticky. See the video (below) for a better understanding of the texture of the cookie dough.
• Now, THE MOST IMPORTANT STEP of this recipe is to chill the cookie dough. Cover the dough with plastic wrap. Place it in the freezer for at least 20-30 minutes. After 30-minutes thaw at room temperature until pliable. Scoop out a portion of cookie dough, roll it in the form of a cookie and place it on a baking sheet lined with parchment paper.
• ALTERNATIVELY, you can scoop out a portion of the cookie dough, roll it into small balls, and place it on a baking sheet lined with parchment paper keeping a gap of at least 1 inch between each cookie. Transfer to the freezer for 30-minutes.
• Finally, Bake the cookies in a preheated oven at 350°F for 8-10 minutes.
• Once they are out of the oven, immediately push in the Hershey’s Kisses into the cookies. And, then allow them to cool down. Finally, enjoy!

Tips for Making the Best Peanut Butter Blossoms:

• Your Dough will look a little sticky. There is absolutely no reason to worry about that. As I explained above the egg will hold the cookies hold their shape.
• Adding enough granulated sugar is very important while baking these peanut butter blossom cookies.
• If you want you can skip the Hershey’s kisses and decorate the top with two forks like you would do on a Peanut Butter cookie, and then you would have your very own No Flour Peanut Butter Cookies.

How to Store Peanut Butter Blossoms?

• You can store these Peanut Butter Blossoms in an air-tight container once it has cooled down completely.
• You can keep them at room temperature for 4-5 days.
• You can keep them in the refrigerator for about 10-12 days.
• To Keep them fresh for a longer time you can keep them in the freezer. To freeze them, wrap cookies in zipper bags. Make sure you coat them into two zipper bags so that no amount of cold air can go into the peanut butter blossoms.
• When you want to serve, you should allow them to defrost completely.

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3-Ingredient Peanut Butter Blossom Cookies

3-Ingredient Peanut Butter Blossom Cookies is a quick and easy cookie recipe that is made without flour. One of the best peanut butter cookies you'll ever have.

Course Dessert

Cuisine American

Keyword 3 ingredient peanut butter cookies, Hersheys kisses peanut butter cookies, peanut butter blossom cookies

Prep Time 10 minutes

Cook Time 10 minutes

Chilling the Cookie dough 20 minutes

Total Time 40 minutes

Servings 10 cookies

Calories 130kcal

Author Surup

Equipment

• Oven

Ingredients

• 2 Cup Granulated Sugar 400g
• 3 Tablespoon Natural Peanut Butter
• 1 Large Egg at room temperature

Instructions

• In a medium-sized mixing bowl combine granulated sugar with Peanut Butter and room temperature egg.

  Combine it using a silicone spatula until it combines. The cookie dough will look sort of sticky. Take a quick look at the video to see the texture and consistency of the cookie dough.
  
• Now, cover the cookie dough using plastic wrap. Place the cookie dough in the freezer for 20-minutes. After 20-minutes, scoop out a portion of the dough using an ice cream scoop. Roll the dough and shape it in the form of a ball. Place the cookies on a baking sheet lined with parchment paper. Chilling the cookie dough is a MUST.

  Alternatively, you can scoop out a small portion of the cookie dough using a medium-sized ice cream scoop or a tablespoon. Roll the dough between your palm. And, then place it on a baking sheet lined with parchment paper.

  Meanwhile, Preheat your Oven to 350F or 180C.
  
• Bake these peanut butter blossom cookies in a preheated oven at 350F OR 180C for 10-minutes. Once they are baked, top with Hershey's Kisses immediately right on the center of the cookies. Allow them to cool down completely and then enjoy.
  

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I love baking Crinkle Cookies. There is something so magical about Crinkle Cookies, right? The way they open up, the way the color pops out! Umm…So good.

And, the BEST PART about them is that Kids LOVE Crinkle Cookies. So, if you’ve been a regular reader of my blog you must have read about those neighborhood kids that I refer to.

I always keep my home filled with cookies. I just have to make cookies every single day. So, today, when I served them these holiday red and green Christmas crinkle cookies, they got so excited that they were like I want one, I want one! They even started calling their friends. Kids starting knocking on my door, saying I want the red one, I want the red one. I wonder what makes them want the red one more.

The best part about these Crinkle Cookies is that they are so festive and so adorable. Just looking at these cute red and green cookies will bring a huge smile to your face.

Ingredients You’ll Need to make Christmas Crinkle Cookies:

• All-Purpose Flour – To give a structure and shape to our cookies.
• Baking Soda – A touch of baking soda for that little leavening in our cookies.
• Salt – Just a pinch to make sure the flavors shine well.
• Granulated Sugar to bring in a dose of sweetness to our cookies.
• Unsalted Melted Butter to give our crinkle cookies that adorable butter taste.
• Pure Vanilla Extract for that perfect holiday smell to our cookies.
• Milk to get the cookie dough combined together.
• Red Color and Green Color to make our cookie dough into red and green.
• Confectioner’s Sugar for rolling the cookies

How to Make Christmas Crinkle Cookies?

• So, in this recipe, we’ll be making two cookie doughs. First, one will be red and the second one will be green. We’ll be doing both simultaneously.
• First, in two bowls take some flour. Into each one of them add baking soda and a pinch of salt. Whisk using a wired balloon whisk.
• Now add melted unsalted butter, milk, and pure vanilla extract to both of this cookie dough. Use a silicone spatula to combine everything together. It should not be too liquidy. The cookie dough should be soft to touch.
• Now, add one drop of red gel food color in one dough and green food color in another. Combine together using a silicone spatula.
• Make small cookie balls and coat them in confectioner’s sugar completely.
• Place them in the freezer for 10-minutes and then bake them in a preheated oven at 350F for 10-minutes.
• Allow them to cool down in the baking tray for 10-20 minutes and then transfer them to a baking tray to cool them further.

Other Substitutions/Replacements for these Crinkle Cookies:

• If you feel like adding an egg, go ahead and add an egg while baking these cookies. Eggs hold the shape of the cookies.
• You can add some peppermint extract while making these crinkle cookies to give them that holiday taste.

Tips for Making the Best Crinkle Cookies

• Don’t forget to chill the cookie dough. It is extremely important that you give your cookie dough some time to get set.
• Make sure you coat the crinkle cookies in confectioner’s sugar completely before you put them to bake.

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Christmas Crinkle Cookies

Christmas Crinkle Cookies - Rich, decadent, chewy, and adorable, red and green Christmas Crinkle cookies are extremely cute and perfect for the holidays.

Course Dessert

Cuisine American

Keyword christmas cookies, christmas crinkle cookies, red and green crinkle cookies

Prep Time 10 minutes

Cook Time 10 minutes

Allowing the cookies to chill 20 minutes

Total Time 40 minutes

Servings 12 cookies

Calories 88kcal

Author Surup

Equipment

• Oven

Ingredients

• 2 Cups All Purpose Flour divided (1 cup for each dough)
• ⅛ Tsp Salt
• ½ Tsp Baking Soda in each bowl
• ½ Tsp Baking Powder in each bowl
• 1 Cup Granulated Sugar ½ Cup Granulated Sugar in each bowl
• 1 Cup Unsalted Melted Butter 2 sticks of butter (1/2 cup of butter in each bowl)
• 1 Teaspoon Pure Vanilla Extract ½ Teaspoon Vanilla extract for each bowl
• 4 Tablespoon Whole Milk 2 tablespoon whole milk for each bowl

Instructions

• Take two medium-sized bowls. In both bowls add 1 cup of flour. Add ⅛ Teaspoon Salt to each bowl. Add ½ Teaspoon Baking Soda and ½ Teaspoon Baking Powder in each bowl. Mix well using a wired balloon whisk.
• Mix 1/2 cup Unsalted Melted Butter, ½ Teaspoon Pure Vanilla extract, 2 Tbsp whole milk, and ½ Cup granulated sugar in each bowl individually. Mix both using a silicone spatula and make sure the dough comes together.
• In one bowl add 1 drop of red gel food color, and in another bowl add 1 drop of green gel food color. Mix well using a silicone spatula until the dough looks completely red and green respectively.
  
• Scoop out some portion of the dough from each bowl using a teaspoon. Roll the dough between your palm.

  Coat each cookie in confectioners sugar completely and keep them on a baking sheet. Chill the cookie dough for 10-15 minutes.

  In the meantime preheat your oven to 350F OR 180C.
  
• Bake cookies in a preheated oven for 10-minutes. After 10-minutes, leave it on the baking sheet for 10-15 minutes. After that, transfer that to a wired rack and then let them cool completely.
  

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These Peppermint Mocha Cookies are chewy, rich, decadent, and surely the best Christmas cookies that you’ll ever have. The minty taste combined with the taste of coffee and cocoa feels rich and totally worthwhile.

This holiday season is totally incomplete without some Peppermint cookies. Kids love Peppermint candy. And so do I. And, therefore, I thought, why not mix the flavors of espresso with peppermint. What an excellent idea that was. Have you tried my Holiday Shortbread Star Shaped Cookies or my Christmas Tree Sugar cookies yet?

Peppermint and espresso share a beautiful bond. Both of them complements each other without taking their place. After you finish the cookie, you get a minty aftertaste with a hint of chocolate and espresso.

What I love most about these cookies is their chewy texture. It is their chewiness that makes you want to continue having more and more of these cookies.

I bake cookies for the kids in my neighborhood. Every morning they come knocking on my door asking for cookies. And, so, I have a stack of cookies ready to serve.

So, today, before they come, I quickly baked this batch of Peppermint Mocha cookies. Quickly took the photographs and was eagerly waiting for them to knock on my door.

As they bite into the cookie in front of me, I keep looking at them. I cherish their innocence. I LOVE the sweet way in which they eat it all up! I love the way they come knocking on my door shouting cookie! cookie! cookie!

As a baker and as a food blogger, that moment is the most fulfilling moment of my life.

So, I asked them, can you guess what’s in it? The first one said – “Chocolate!” with a big smile on his face. The Second one Said – “Candy”. Lastly, I had to tell them about espresso!

Ingredients You’ll Need to make these Cookies?

• All-Purpose Flour: To make the base of the cookies
• Baking Powder: For that slight leavening.
• Unsweetened Cocoa Powder: For that dark chocolaty taste, which makes everything better.
• Espresso Powder: The star ingredient of this recipe.
• Salt: The addition of salt makes everything taste better. Without salt, everything tastes so bland.
• Melted Butter: To make sure that our cookies are soft, buttery and rich.
• Peppermint Extract: To add that holiday touch to these cookies
• Packed Light Brown Sugar: To make sure our cookies don’t taste all butter and also to make the coffee shine brighter.
• Whole Milk: You can also replace this with Half and Half. You can also use buttermilk instead.
• Crushed Holiday Peppermint Candy Canes: To give that final touch of Christmas to these cookies.

How to Make Peppermint Mocha Cookies?

• First, mix flour, baking soda, salt, unsweetened cocoa powder, and espresso powder. Whisk it well. These are the dry ingredients that you’ll need for the cookies.

• Next, goes in the wet ingredients. Start with melted butter, peppermint extract, packed brown sugar, and whole milk. Mix it well until the dry ingredients are well combined with the wet ingredients. You can do this using a rubber spatula or a wooden spatula.

• Use a spoon to take out a small portion of the cookie dough. Roll it between your palm to give it a circular shape. Place it on a greased baking sheet.

• Now, the Most IMPORTANT step is to Chill Your Cookies until it gets firm. Freezing the cookies makes sure the extra moisture gets evaporated and this is the reason you will have a chewy cookie.
• Now bake the cookies at 350F for 10-minutes. Once they are done, it will be soft. So, let it stay on the baking sheet for a while. After about 10-minutes transfer them to a wire rack. Push in crushed holiday peppermint candy canes into the cookies and enjoy!

Other Substitutions for These Cookies:

• You can replace espresso Powder with Instant Coffee Granules.
• You can also add 1 large egg at room temperature if you want.
• You can dip the cookies in melted white chocolate or you can drizzle white chocolate on these cookies.

How to Store these Cookies?

• You can store these Peppermint Mocha cookies at room temperature, for a week but provided they are kept in an air-tight container.
• You can also keep them in the refrigerator for up to 10-days. But, make sure that they are kept in an air-tight container.
• You can also freeze these cookies for up to 3 months, when kept in a proper way. But, make sure it comes down to room temperaute before you serve.

How to make them Ahead of time?

• To make these Cookies ahead of time, you can simply prepare the Peppermint Mocha cookie dough and keep it wrapped in a plastic wrap. Double wrap with an another layer of aluminium foil or cling wrap. You can also keep it in a freezer friendly bag. Pop it in the freezer. Before using you need to thaw it in the refrigerator or on the counter top until it is ready for use.

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Peppermint Mocha Cookies Recipe

Peppermint Mocha Cookies Recipe is kid-friendly Christmas Cookie recipe that you are gonna LOVE. The chewy texture of these cookies and the beautiful aftertaste of espresso and peppermint is what makes you want to grab another one.

Course Dessert

Cuisine American

Keyword Espresso Cookies, Peppermint Mocha Cookies

Prep Time 10 minutes

Cook Time 10 minutes

Freezing the Cookie dough 20 minutes

Total Time 40 minutes

Servings 12 Cookies

Calories 130kcal

Author Surup

Equipment

• Oven

Ingredients

• 1 Cups All-Purpose Flour spooned & leveled (125g)
• 1 Teaspoon Baking Powder
• ⅛ Teaspoon Salt
• ½ Cup Unsweetened Cocoa Powder 50g
• 2 Teaspoon Espresso Powder or 1 Teaspoon Instant Coffee Granules
• 1 Stick Melted Unsalted Butter 1/2 cup or 113g
• 1 Cup Packed Light Brown Sugar 200g
• 1 Teaspoon Pure Peppermint Extract
• 1 Tablespoon Whole Milk
• Crushed Holiday peppermint candy canes for decoration on the cookies

Instructions

• In a large mixing bowl combine flour, baking powder, salt, unsweetened cocoa powder, and espresso powder using a rubber spatula or a wooden spatula.
• In the same bowl add brown sugar, melted unsalted butter, pure peppermint extract, and whole milk. Mix well. Your cookie dough shouldn't be too dry or too liquidy.

  If it feels too liquidy then add in some more flour. It should be soft to touch. If your cookie dough is too dry, then add a little milk at a time until the dryness goes away.
• Use a spoon to scoop out a portion of the cookie dough. Place it between your palm. Roll it lightly and place them on a greased baking sheet. Transfer this to the freezer for 20-minutes.

  Meanwhile preheat your oven to 350F or 180C.

  After 20-minutes bake these cookies in a preheated oven at 350F for just 10-11 minutes. They will look soft and unbaked after 10-minutes. That is completely ok. Let the cookies stay on the baking sheet for another 10-15 minutes before you transfer them to the wire rack.
• Once the cookies have cooled completely stuff candy canes into the cookies and enjoy.

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