Appetizers/Snacks, Breakfast, Sweet

Brown Butter Chocolate Chip Banana Bread

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The Best Banana Bread with nutty brown butter and chocolate chips.  The ultimate recipe for everyone’s favorite snack.

The key to this recipe is saving your banana’s until they are seriously over-ripe.  Covered in brown spots, mashed and frozen into ziplocks, it all works here!

I tend to collect recipes in a messy pile hidden behind my cookbooks, torn out of magazines with the best intentions to make them ALL.  Every few months, I’ll cull the pile and toss the majority, and this one kept making the cut.  I think it was worth the save – it comes from Molly Baz, and I added chocolate chips to make it even more decadent.  This is a good one.  

This would make a great gift for Mother’s Day – nothing says I love you more than home cooking!  Salted Honey Butter is a nice finishing touch too…

Brown Butter Chocolate Chip Banana Bread

Print Recipe
the best banana bread with brown butter and chocolate chips
Course Breakfast, Snack
Cuisine American
Keyword banana bread
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 12 slices

Ingredients

  • 5 large, ripe bananas
  • 10 Tbsp butter plus more for greasing the pan
  • 1/2 cup greek yogurt
  • 2 xl eggs
  • 2 cups plus 2 Tbsp flour
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp kosher salt
  • 1 cup plus 2 Tbsp packed dark brown sugar (divided)
  • 1 Tbsp vanilla
  • 2 cups chocolate chips (optional)

Instructions

  • Preheat the oven to 350 degrees. Lightly grease a 9 × 5-inch loaf pan with butter and line it with parchment paper.
  • Brown the butter: Cut 10 Tbsp butter into several pieces and place them in a small saucepan set over medium heat. Melting the butter in smaller pieces helps it brown more evenly. Cook, swirling the saucepan frequently, until the butter foams up, the foam dies down, and the milk solids turn deeply golden brown, 5 to 6 minutes. Let cool.
  • Mix your dry ingredients: In a large bowl, whisk together 2 cups plus 2 tablespoons flour, 1½ teaspoons baking soda, and 1½ teaspoons kosher salt.
  • Combine your wet ingredients:
  • ✦ Peel 4 ripe bananas, break them into thirds, and place in a large bowl. Using a fork or potato masher, mash the bananas until they are a very thick, mostly homogeneous pulp. Save the fifth banana for topping the bread just before baking.
  • ✦ Whisk in 1⁄3 cup greek yogurt, 2 eggs, 1 cup dark brown sugar, and 1 teaspoon vanilla until the mixture is homogeneous, about 1 minute.
  • ✦ Whisk the cooled butter into the wet ingredients, using a spatula to scrape any bits that are stuck to the pan!
  • Combine and bake:
  • ✦ Combine the wet and dry ingredients, and then fold in the chocolate chips.
  • ✦ Scrape the batter into the prepared loaf pan, evening it out with the back of a spoon or a spatula. Peel the last banana and cut it in half lengthwise. Arrange both halves of the banana cut-sides up on top of the batter. Sprinkle the remaining 2 Tbsp of brown sugar evenly over the batter and sliced banana. This sugar will caramelize on the bananas in the oven.
  • ✦ Bake until deeply browned and a toothpick inserted into the center of the loaf comes out clean, 1 hour 10 minutes to 1 hour 20 minutes. Let cool in the pan slightly before using the parchment overhang to remove it from the pan.

Notes

This recipe is adapted from a Molly Baz Banana Cake recipe I tore out of a magazine a long time ago - it was a good rip.
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Sweet

Browned Butter Coconut Cookies

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Nutty brown butter and coconut come together for a delicious flaky and chewy cookie that is perfectly balanced in flavor and texture.  A Smitten Kitchen and Martha Stewart fave from City Bakery in Manhattan, tweaked with brown butter.

Deb Perelman of Smitten Kitchen posted this recipe, with a tweak of brown butter, evolving the OG from City Bakery to a new level of flavor depth and flakiness.  She subs a little water to make up for the lost volume when browning the butter – I simply added 2 more Tbsp of butter to the browning process, and the results were great.  A little easier – this recipe requires some chilling for the browned butter before mixing the dough, but other than that it’s insanely simple and completely decadent and you should make them now.  

To quote Deb, “let’s get the obvious out of the way” – this recipe is HEAVY on the butter, and even HEAVIER on the coconut.  It’s the unsweetened flaked kind, not the sweetened shredded, and we can all agree this is a special ingredient.  That with the browned butter, and lots of rich vanilla bring four truly royal elements to what becomes a simple but insanely delectable treat.  

Coconut is something we need more of in our daily life – it evokes feelings of sunshine and happiness, vacation and even if you are sitting here in the rainy and dreary northeast, these will truly brighten your day!  I would highly recommend making them for all the May festivities to come – a finish to Cinco De Mayo, a Kentucky Derby win, and a fabulous treat for mom on May 12…

Browned Butter Coconut Cookies

Print Recipe
Buttery coconut cookies with a salty sweet finish
Course Cookies
Cuisine American
Keyword brown butter cookies, coconut cookies
Prep Time 1 hour
Cook Time 12 minutes
Total Time 1 hour 15 minutes
Servings 16 cookies

Ingredients

  • 2 sticks plus 2 Tbsp butter
  • 1/2 cup plus 2 Tbsp sugar
  • 3/4 cup lightly packed light-brown sugar
  • 1 large egg
  • 1/2 tsp vanilla
  • 1 1/4 cup plus 3 Tbsp flour
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 4 cups dried unsweetened coconut chips

Instructions

  • In a medium saucepan, melt butter over medium heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as it seems to take forever (more than 5 minutes) but then turns dark very quickly. Once it is a deeply fragrant, almost nut-brown color, remove from heat and pour butter and all browned bits at the bottom into a measuring cup. Chill browned butter in the fridge until it solidifies, about 1 to 2 hours. You can hurry this along in the freezer, but check back and stir often so it doesn’t freeze unevenly solid.
  • Heat oven to 350 degrees. Line baking sheets with parchment paper or a nonstick baking mat.
  • Scrape chilled browned butter and any bits into a large mixing bowl. Add both sugars and beat the mixture together until fluffy. Add egg and beat until combined, scraping down bowl as needed, then vanilla. Whisk flour, baking soda and salt together in a separate bowl. Pour half of flour mixture into butter mixture and mix until combined, then add remaining flour and mix again, scraping down bowl if needed. Add coconut chips in two parts as well.
  • Scoop dough into 2 inch balls and arrange a few with a lot of room for spreading on first baking sheet; use the back of a spoon or your fingers to flatten the dough slightly. Bake for 12 minutes and take the cookies out when they’re deeply golden all over.
  • Cool cookies on baking sheet for 1 to 2 minutes before transferring to a cooling rack. Cookies keep for up to one week at room temperature. Extra dough can be stored in the fridge for several days or in the freezer for a month or more.

Notes

This recipe is originally from City Bakery in New York, and was featured on the Martha Stewart Show.  I found it on the Smitten Kitchen website, and appreciated her addition of brown butter to the OG, and have made a very minor extra tweak to this as well - it's delicious!  https://smittenkitchen.com/2014/06/coconut-brown-butter-cookies/
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Dinner, Lunch

Spicy Turkey Meatball Subs

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Spicy Turkey and Sausage Meatballs with Marinara, Mozzarella and Toasted Ciabatta.  A spin on the Barefoot Contessa’s classic Spicy Turkey Meatballs and Spaghetti, this one is a crowd pleasing treat I want to eat all year long.  

This is one of those recipes I used to make often and forgot about – it’s like running into an old friend, except you get to eat it.  

The meatballs can be baked fully, and frozen either IN the marinara or just in a large gallon ziplock, making for an easy party treat.  Simply toss the frozen meatballs into a pot with the marinara and bring them to a heated temp when you are ready to eat.

Spicy Turkey Meatball Subs

Print Recipe
Spicy Turkey and Sausage Meatballs with Marinara, Mozzarella and Ciabatta
Course dinner, Lunch
Cuisine Italian
Keyword meatball sub, turkey meatballs
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8

Ingredients

  • 3 cups bread from an Italian loaf, crusts removed chopped into cubes
  • 2/3 cup whole milk
  • 2 pounds ground turkey 85-percent to 92-percent lean
  • 1/2 pound sweet or spicy Italian pork sausage casings removed
  • 4 ounces packaged diced prosciutto
  • 1 cup freshly grated parmesan cheese
  • 1/2 cup minced fresh parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon crushed red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 2 extra-large eggs lightly beaten
  • 3-4 Tbsp good olive oil plus more for the ciabatta
  • 3 24-ounce jars of Rao's
  • 1 lb. fresh mozzarella
  • 1 loaf ciabatta bread
  • leaves of basil for garnish

Instructions

  • Preheat the oven to 400 degrees. Line 2 sheet pans with parchment paper.
  • Place the bread in the bowl of a food processor fitted with the steel blade. Process until the bread is in medium crumbs. Transfer the crumbs to a small bowl and add the milk. Set aside for 5 minutes.
  • In a large mixing bowl, combine the turkey, sausage, prosciutto, bread mixture, parmesan, parsley, oregano, red pepper flakes, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Lightly combine the ingredients with your hands. Add the eggs, and stir lightly with a fork to combine.
  • With your hands, or an ice cream scoop, lightly roll the mixture into 2-inch-round meatballs and place them on the prepared sheet pans. Brush the meatballs with the olive oil. Bake for 30-35 minutes, until the tops are browned and the centers are completely cooked. Keep the oven on for the bread!
  • Pour the marinara sauce in a large, low pot, add the meatballs, and bring to a simmer. When heated through, top with the fresh mozzarella, and cover fora. few minutes, allowing it to melt.
  • Meanwhile, slice the ciabatta loaf in half lengthwise, leaving a top and bottom. Drizzle the bread with a generous coating of olive oil, and bake in the 400 degree oven for 5-7 minutes until lightly toasted.
  • To assemble, spoon the meatballs and sauce onto the ciabatta with the melted cheese on top. Ideally you will make two slabs of open faced sandwiches. Top with fresh basil and extra red pepper flakes as desired. Slice into servings and enjoy!

Notes

This is a classic Barefoot Contessa recipe, with a twist of making it into a sandwich instead of serving with spaghetti.  These meatballs are full of flavor, and as always, Ina NAILED it.  Find her recipe here:  https://www.foodnetwork.com/recipes/ina-garten/spicy-turkey-meatballs-and-spaghetti-recipe-2119707
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Dinner, Lunch

Teriyaki Turkey Rice Bowls

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Ground Turkey sautéed with veggies and a teriyaki sauce over rice.  A fast and healthy make ahead weeknight wonder that doubles as lunch the next day – this is a keeper!

Everyone in my house will tell you I don’t enjoy teriyaki or really much of this type of cooking.  The rest of them love it.  So, I tweaked this a little to make it with more heat (red pepper flakes) and loads of fresh toppings like cilantro, avocado and scallions, which help bring a bright flavor to a very balanced one pot meal.

You could easily tweak this to fit preferences for whatever veggies you like, and honestly use ground beef, chicken, or tofu in place of the turkey.  I mention in the notes of the recipe that it would make a great filling for a lettuce wrap as well, if you aren’t into rice.

Teriyaki Turkey Rice Bowls

Print Recipe
Ground Turkey Vegetable Rice bowls in a teriyaki sauce
Course dinner, Lunch
Cuisine asian
Keyword grain bowl, rice bowl, teriyaki bowl
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 1/2 cup soy sauce
  • 3 Tbsp honey
  • 2 tsp sesame oil
  • 1/2 tsp red pepper flakes
  • 1 tsp freshly grated ginger (about 1 inch piece)
  • 1 Tbsp Cornstarch, dissolved into 1 Tbsp water
  • 2 Tbsp olive oil
  • 1 small yellow onion diced
  • 3 cloves garlic, minced
  • 1 lb. ground turkey
  • 1-2 cups chopped broccoli (small florets)
  • 1 cup shredded carrots
  • 1 red pepper, thinly sliced
  • 3 cups cooked jasmine or basmati rice
  • avocado, scallions, cilantro & sesame seeds for topping

Instructions

  • Whisk together the first five ingredients in a glass measuring cup. Then, dissolve the cornstarch in the water then mix it with the rest of the teriyaki sauce ingredients and set aside.
  • Drizzle the olive oil in a large skillet or dutch oven over medium heat. Once it’s hot and shimmering, add the onion and cook for 2-3 minutes, until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
  • Add the ground turkey to the pan and cook, breaking it up into small pieces until mostly cooked, 3-4 minutes. Add the chopped broccoli, shredded carrot and sliced red pepper, and continue to cook until the vegetables are soft and the turkey is cooked through, with no pink remaining.
  • Pour the teriyaki sauce over the turkey and turn the heat up to medium-high until the mixture is bubbling then reduce the heat to medium-low and simmer to thicken the sauce. Remove it from the heat to assemble the bowls.
  • Add the cooked jasmine rice to the bottom of a bowl and top with teriyaki turkey. Finish with sliced avocado, green onion, chopped cilantro and sesame seeds.

Notes

This recipe is a combination of several I have used and tweaked it a bit to mimic the Thai Chicken Lettuce Wraps https://walestable.com/thai-chicken-lettuce-wraps/
It most closely mirror's this one by "What Molly Made" https://whatmollymade.com/teriyaki-turkey-rice-bowl/#wprm-recipe-container-40627
This recipe would work great as a lettuce wrap filling, or just a salad topping if you prefer to not eat it with rice.  I would suggest eating the mixture cooled over a salad.  
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Dinner, Lunch

Skillet Chicken Fajita’s

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Chicken Fajita’s with Peppers, Onions & Garlic – a great base recipe that shines in tortilla’s, rice bowls, or over a salad.  This is a weeknight work-horse that is filled with flavor, is undeniably healthy, and incredibly EASY!

Fajita’s are an easy crowd pleasing meal that allow for everyone to create their plate as they wish.  This makes a great option for families, parties, and any time of year for a make-ahead healthy spread that will feed 2 or 20 in a matter of minutes.   The recipe is a simple one with a dry rub, and it couldn’t be easier.  

I’ve written three serving options for this meal, that are all easy and delicious.  Starting with traditional tortilla’s, then a rice bowl, and finally a salad.  Honestly you could just make a batch of the chicken fajita’s and offer all three options if you have a large group.  Everything is from scratch, and simple to mix up.  This sits well in the fridge too!  

PS – pictured above is a homemade tortilla, which explains the messy edges of this mis-shaped fajita vehicle.  It’s delicious, and not hard to make.  Another post coming – before Cinco De Mayo…. 

Rice Bowl (or plate?) here is a fave in our house…

Skillet Chicken Fajitas

Print Recipe
Chicken Fajitas with Peppers, Onions and Garlic
Course dinner, Lunch
Cuisine Mexican
Keyword chicken fajitas, fajitas, skillet chicken
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 2 Tbsp extra virgin olive oil
  • 1.5 lbs boneless, skinless chicken breasts or thighs thinly sliced
  • 2 Tbsp smoked paprika
  • 2 tsp chili powder or tajin
  • 1 tsp cumin
  • 1/2 tsp red pepper flakes
  • 2 tsp dried oregano
  • 1 tsp onion powder
  • kosher salt and black pepper
  • 1-2 Tbsp butter optional)
  • 3 cloves garlic minced
  • 1 sweet yellow onion sliced
  • 1 bell pepper sliced
  • 1 poblano pepper sliced
  • chopped cilantro, scallions, avocado & Lime for serving

For Tortilla Fajitas (traditional)

  • ▢ 8-10 tortillas warmed
  • 6 oz feta or pepper jack cheese
  • 4 oz sour cream or greek yogurt

For Rice Bowls

  • 3 cups cooked jasmine rice
  • 1 cup thinly sliced cucumber (I like Persian cukes)
  • 4 oz sour cream or greek yogurt

For Salads

  • 6 cups chopped mixed lettuce - I like Romaine & spring greens
  • 2 cups thinly sliced cucumber
  • 1/2 cup chopped or torn basil
  • 6 oz chopped pepperjack cheese
  • chipotle ranch dressing (add 1-2 Tbsp Chipotle adobo sauce to regular ranch dressing)
  • tortilla strips for serving

Instructions

  • Heat a large cast iron skillet over medium high heat. In a shallow bowl, combine the chopped chicken with the seasonings (paprika through onion powder, with 1 tsp kosher salt and 1/2 tsp black pepper), tossing to coat evenly in the spice mixture.
  • Add the 2 Tbsp of oil to the hot skillet, and toss the chicken in to cook, stirring frequently to evenly brown and cook through - this will take about 10 minutes. In the last minutes, add the 1-2 Tbsp of butter, if using. When through, remove the chicken to a plate, and add the sliced onion and peppers to the same skillet, allowing the leftover seasoning to combine with the veggies. When mostly cooked, add the garlic and cook for one more minute. Season with more salt and pepper and Tajin, taking care not to overcook the veggies, as they will only take a few minutes. Remove the veggies to the plate with the chicken.

For Tortilla's

  • Take a warmed tortilla, and top with chicken, peppers & onions, cheese, sliced avocado, cilantro and sour cream or greek yogurt.

For Rice Bowls

  • Fill a bowl with about 3/4 cup of cooked rice, adding the chicken, peppers & onions, and all the toppings desired - finish with lots of cilantro, avocado, and sliced cucumbers. Sour cream or greek yogurt is a great final touch with a squeeze of lime and Tajin.

For Salad

  • In a large bowl, combine the chopped lettuce with the cucumbers, adding dressing to coat. Layer the salad with the chicken, peppers and onions, cheese and finish with sliced avocado, cilantro, basil, lime juice, extra dressing, and tortilla strips - this is all to taste, and easy to allow people to customize. I prefer the chicken and peppers to be room temp for the salad.

Notes

This recipe is loosely based off of a few from HalfBakedHarvest, and I have taken the liberty of spinning it into three variations that have all been easy for weeknight dinners.  It's a great batch recipe to make early in the week and have in the fridge for easy lunches, snacks and dinners with just a few prepped ingredients.  
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Dinner

Absurdly Addictive Asparagus

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Asparagus Sautéed with Leeks, Pancetta, Lemon and Garlic.  This is the dish that every veggie wishes it could be; and while it could translate to others, it’s here for ASPARAGUS. 

One of my favorite recipe resources is Food52 – a great website with a loaded arsenal of genius recipes.  This is one of them.  I stumbled upon it mid winter and couldn’t wait to share it for Easter.  So, after  many relatively quiet winter weeks of posting only a handful of delicious (but decadent) cookies and treats, here you go – some spring green veggie gorgeous healthiness just in time for the holiday weekend!

This comes together in literally minutes, and the most laborious task is washing the dirt out of the leeks and zesting the citrus – and by the way, just lemon will work fine if you don’t have oranges on hand…   Don’t make this too far in advance – it will get mushy, and nobody wants that.  You can prep everything and sauté the mess just before serving.

I can say from experience that this works with just about anything – steak, fish, chicken, or top it with some soft boiled eggs and a side of prosciutto and bread and you have LUNCH!  For Easter, this is a no brainer.  

Absurdly Addictive Asparagus

Print Recipe
Asparagus with Pancetta, Lemon, Leeks and Lemon
Course Side Dish
Cuisine American
Keyword asparagus
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6

Ingredients

  • 4 oz diced pancetta or prosciutto
  • 1 Tbsp butter
  • 1 lb asparagus, trimmed and sliced 2 inch pieces on the bias
  • 1 1/4 cups leek, thinly sliced crosswise (white and pale green parts only)
  • 2 cloves garlic, smashed and minced
  • Zest of one lemon
  • 1 tsp orange zest
  • 2 Tbsp toasted pine nuts
  • 2-3 Tbsp chopped flat parsley leaves
  • Salt and freshly ground pepper to taste

Instructions

  • In a large non-stick pan, sauté pancetta, stirring frequently, over medium heat, until crisp and lightly golden.
  • Add 1 tablespoon of butter to pan. Add asparagus pieces and leek and sauté until asparagus is tender crisp, about 3-4 minutes.
  • Add garlic, lemon and orange zest, toasted pine nuts and parsley and sauté for about 1 minute, until fragrant. Season to taste with freshly ground pepper and salt and serve immediately.

Notes

This recipe is from FOOD52, one of my favorite websites for heavily tested recipes.  The title of this one got me - it's true to the core.  Enjoy!  
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Sweet

Salted Lemon Shortbread

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Buttery Shortbread with Lemon Zest and a salty sweet crust.  This is a tweaked version of Alison Roman’s Salty Lemon Shortbread from her cookbook, Something Sweet.  

My Ted Lasso Shortbread https://walestable.com/ted-lassos-shortbread-biscuits/ is one of the most popular recipes on this blog, and it took a little time to make it right.  I took a nod from that recipe and applied it to Alison’s Salty Lemon Shortbread to make a thicker, more dense version that is flecked with bright lemon flavor and the perfect amount of salt to bring all the flavors together.  It’s delicious and the perfect thing for spring gatherings, starting with Easter and especially Mother’s Day!

The lemon sugar topping makes the crust crisp and savory all at once, and it truly sets this recipe apart from the rest.  It makes me think of my mom, who often makes something similar to top dutch babies for breakfast – a multi-tasking topping!

Salted Lemon Shortbread

Print Recipe
Salted Lemon shortbread with zest and a buttery finish.
Course cookie, Dessert
Cuisine American, british
Keyword shortbread
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 16

Ingredients

  • grated zest of 3 lemons
  • 1 cup sugar - DIVIDED; 3/4 cup, plus ¼ cup
  • pinch kosher salt
  • 2 ½ sticks butter cold, cut into 1” pieces
  • 1/4 cup powdered sugar
  • 1 tsp kosher salt
  • 1 tsp vanilla extract
  • 2 ¼ cups flour

Instructions

  • Preheat the oven to 350°F. Butter and line a 9x9 cake pan with parchment paper.
  • In a small bowl, combine one-third of the grated zest (from 1 lemon), ¼ cup sugar and a good pinch of flaky salt. Use your fingers and rub the mixture together until the sugar is tinted yellow and smells deeply of lemon. Set aside.
  • In a stand mixer fitted with the paddle attachment, beat the butter, powdered sugar, the remaining ¾ cup granulated sugar, the remaining lemon zest, kosher salt and vanilla on medium-high till it’s super light and fluffy, 3 to 5 minutes. In the beginning it will look like the cold butter won't break down, but give it time. Using a spatula, scrape down the sides of the bowl and, with the mixer on low, slowly add the flour and beat just to blend.
  • Pat the dough into the prepared pan, using your palm and dipping your fingers in a bowl of cold water. I also use a piece of parchment paper to smooth the surface. Sprinkle the top with the lemon-rubbed sugar, pressing it into the raw dough.
  • Bake until the top, bottom and edges are all nicely browned and the dough is set and firm to touch (but still slightly malleable), about 35 minutes. It is best to let the dough cool completely before removing.
  • When cooled, lift the shortbread out of the pan, cutting it into four equal squares, and then each square into four log bars. The bars will keep for days at room temperature, and will freeze for weeks after baking - wrap in plastic wrap and thaw to room temp before enjoying.

Notes

This recipe is a combination of my own Ted Lasso Shortbread, and the genius Alison Roman's Salty Lemon Shortbread from her latest cookbook Sweet Enough - it's a cookbook about dessert for people who don't like dessert (not me!) but it's packed full of gorgeous recipes.  This shortbread is slightly less sweet than the Ted Lasso, but the salty lemon flavor is addicting and I highly recommend trying this out!  Thank you Alison...
Note - I have changed the thickness and pan used to mirror the texture of my Ted Lasso recipe, so if you make her version, the cook time will be significantly less.
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Uncategorized

Coconut Almond Energy Balls

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Coconut Almond Protein Energy Balls – the perfect snack for breakfast or any time you need a quick boost!  These mimic the popular “Almond Joy Balls” you can find everywhere.  I adore the chunks of chopped up roasted salted almonds here.   You can be a real hero to the lacrosse team this spring by bringing a double batch of these to a game!

I’ve tweaked so many versions of this recipe over the past few years, and found my favorite.  It’s heavy on the coconut, full of flavor, and enough of a treat that it can serve as a dessert, but also be a healthy snack for anytime of day.  These take only minutes to prep, but need about 1/2 hour to chill before rolling into bite sized balls.  They’ll keep for a couple of weeks in the fridge.  

I recommend using the old school Jiff or Skippy peanut butter, instead of the natural kind, as it’s easier to mix in and seems to make things smoother – in a pinch, any kind will do.  You can also substitute sunflower butter for nut allergies – and clearly add something else in place of the almonds!

Coconut Almond Energy Balls

Print Recipe
Coconut Almond Protein Energy Balls
Course Snack
Cuisine American
Keyword energy ball, protein ball
Prep Time 5 minutes
30 minutes
Total Time 35 minutes
Servings 18

Ingredients

  • 1 1/4 cups old fashioned rolled oats
  • 1 cup sweetened shredded coconut
  • 1/2 cup creamy peanut butter
  • 1/3 cup maple syrup
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt
  • 1/2 cup chopped roasted almonds
  • 1/2 cup mini or regular semi-sweet chocolate chips

Instructions

  • Place all of the ingredients in a large mixing bowl, and stir to combine. If the mixture seems too wet, add a bit more oats and/or coconut. If it’s too dry, add a bit more peanut butter. It should resemble a slightly sticky dough that holds together when lightly squeezed. Place the bowl in the refrigerator for 30 minutes to set (this will make the balls easier to roll later on).
  • Remove the bowl from the refrigerator and portion the dough into balls of desired size - I use a rounded tablespoon to scoop and portion, then roll. Enjoy!

Notes

Energy Balls are something we make often in our house - I know there are many variations, and this one is my favorite.  I recommend using the old school creamy peanut butter here - think Jiff or Skippy.  The natural kind will work, but it won't mix in as smoothly.  If you have a nut allergy, you can substitute sunflower butter here too.
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Appetizers/Snacks, Dinner, Lunch, Sweet

Super Bowl Recipes

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Top 10 things to make for the big game!  Even if our Patriots aren’t in the mix, it’s a fun time to make some good food and hang with friends – below are the top 10 Superbowl recipes to make this weekend – enjoy! 

Buffalo Cauliflower Bites with Yogurt Ranch  – this one is so good it will even satisfy the carnivores in your crowd!  https://walestable.com/buffalo-cauliflower-bites-with-yogurt-ranch/

Not just for the holidays…  The Best Chex Mix, EVER.  https://walestable.com/the-best-chex-mix-ever/

Cheesy Baked Buffalo Chicken Dip.  This is the Super Bowl, in a bowl.  https://walestable.com/cheesy-baked-buffalo-chicken-dip/

Spinach Artichoke Dip – the classic done right.  https://walestable.com/spinach-artichoke-dip/

Stromboli – this one is better when made ahead, can be filled with whatever you desire, feeds a crowd and is fun to make.  https://walestable.com/strombolis/

BBQ Chicken Meatball Burgers – enough said.  https://walestable.com/bbq-chicken-meatball-burgers/

Seared Flank Steak and Blue Cheese Quesadilla’s – one of the older recipes on this blog that’s worth revisiting.  Can sub cheddar if you don’t love the blue cheese…  https://walestable.com/walestable-com-flank-steak-and-blue-cheese-quesadillas/

Everything Bagel Seasoning Grilled Cheese Sandwiches!  https://walestable.com/everything-bagel-seasoning-grilled-cheese-sandwich/

Game Day Beef Chili – my favorite of all the chili recipes out there.  All beef, no beans, loads and loads of slow cooked flavor.  Trust me.  https://walestable.com/game-day-beef-chili-ultimate/

Retro Chocolate Peanut Butter Squares – this six ingredient, no bake wonder might be the most delicious thing you’ve ever seen.  This one is fun for kids to help make too!  https://walestable.com/retro-chocolate-peanut-butter-squares/

Aunt Beatty’s Chocolate Cupcakes – a single serving of the world’s best chocolate cake  https://walestable.com/beattys-chocolate-cupcakes/

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Sweet

Ina’s Outrageous Brownies

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Intensely chocolate, dense and delicious sheet pan brownie from the Barefoot Contessa.  These Outrageous Brownies have stood the test of time with legendary reviews and a loyal following.  Make these for the Super Bowl, your sweetheart, or just because it’s been a long winter and it’s only February 3rd!  We all deserve a treat right now…

This is a recipe I have made countless times, and it’s one I always fall back on when needing to feed a crowd.  The batter fills a 1/2 sheet pan, which yields 20 GOOD size brownies, and if you don’t have that many to feed, they freeze beautifully!  Just make sure to underbake a bit…

The deep chocolate flavor is intensified by the addition of espresso or coffee granules.  As someone who strongly dislikes the taste of coffee, I can attest that this only makes the chocolate taste better – there is no hint of coffee.  It’s a trick you’ve seen in the Aunt Beatty’s chocolate cake & cupcakes, and it shows up for good reason.  Much like salt, it simply amps up the flavor.  

The hardest part in this simple recipe is waiting for the chocolate mixture to cool enough to add to the rest of the ingredients – otherwise these are simple and fast to make – all in, under an hour start to finish.

Ina's Outrageous Brownies

Print Recipe
A giant tray of decadent chocolate brownies for a crowd
Course Dessert
Cuisine American
Keyword barefoot contessa brownies, brownies, outrageous brownies
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 20 people

Ingredients

  • 1 pound butter
  • 28 ounces semisweet chocolate chips, divided
  • 6 ounces unsweetened chocolate
  • 6 extra-large eggs
  • 2-3 Tbsp instant coffee granules
  • 2 Tbsp vanilla extract
  • 2 1/4 cups sugar
  • 1 1/4 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1 tsp salt

Instructions

  • Preheat the oven to 350 degrees. Line up a rack in the middle of the oven for the brownies.
  • Butter and flour a 12 x 18 x 1-inch baking sheet, and line with parchment paper. This is also known as a 1/2 sheet pan.
  • Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Once melted, add the sugar, coffee (or espresso - see note below if using) granules, and vanilla, stirring until fully combined. Allow to cool slightly. In a large bowl, stir the eggs gently with a whisk. Add a small amount (1/2 -3/4 cup) of the warm chocolate into the eggs, tempering the mixture. Then slowly add the rest of the warm chocolate mixture, then allow to cool to room temp.
  • In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the remaining 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.
  • Bake for 15 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 10 -15 more minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.

Notes

NOTE:  I find instant espresso easier to find than instant coffee granules - this has a stronger flavor, so please use only 1 Tbsp if using espresso.  
 
I have updated this recipe to work a little easier when mixing the ingredients.  The original recipe from the Barefoot Contessa, is here, and also includes walnuts, which I omit.  https://barefootcontessa.com/recipes/outrageous-brownies
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