Hershey Kiss Peppermint Chocolate Chip Cookies

With these delectable Hershey Kiss Peppermint Chocolate Chip Cookies, you can indulge in the perfect combination of chocolate and peppermint. The soft and chewy cookies have a Hershey's Kiss in the center, which adds a sweet surprise to each bite.

Ingredients:

• 1 cup butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semisweet chocolate chips
• 1 cup crushed peppermint candies
• 24 Hershey's Kisses, unwrapped

Instructions:

Preheat the oven to 350F 175C

In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth

Beat in the eggs, one at a time, then stir in the vanilla

In a separate bowl, whisk together the flour, baking soda, and salt

Gradually add the dry ingredients to the wet ingredients and mix until just combined

Fold in the chocolate chips and crushed peppermint candies

Drop rounded tablespoons of dough onto ungreased baking sheets

Bake for 8-10 minutes, or until the edges are golden brown

Remove from the oven and immediately press a Hershey's Kiss into the center of each cookie

Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely

Coconut Oil Chocolate Chip Cookies - How Sweet It Is

With these amazing cookies from How Sweet It Is, you can indulge in the delectable combination of coconut oil and chocolate chips.

Ingredients:

• 1/2 cup coconut oil, melted
• 3/4 cup brown sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup chocolate chips
• 1/2 cup shredded coconut

Instructions:

Warm the oven up to 350F 175C and put parchment paper on a baking sheet

Put the melted coconut oil and brown sugar in a bowl and mix them together using a whisk

Mix the egg and vanilla extract into the bowl until it's all smooth

Mix the flour, baking soda, and salt together in a different bowl

Slowly add the dry ingredients to the wet ones and mix them together until they are just combined

Add the chocolate chips and coconut shreds and mix them in

Using a spoon or cookie scoop, place about 2-inch-diameter drops of dough on the baking sheet that has been prepared

After the oven is hot, bake for 10 to 12 minutes, or until the edges are golden

Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way

Enjoy these tasty chocolate chip cookies made with coconut oil!

Photographia Ice Cream

Indulge in the creamy goodness of homemade ice cream infused with real vanilla bean and studded with chocolate chips. This classic treat is perfect for capturing sweet moments and creating lasting memories.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean, split lengthwise and seeds scraped out
• 4 large egg yolks
• 1/4 teaspoon salt
• 1/2 cup chocolate chips

Instructions:

In a saucepan, heat the heavy cream, whole milk, sugar, and vanilla bean seeds and pod over medium heat until it just begins to simmer, stirring occasionally

In a separate bowl, whisk the egg yolks and salt until well combined

Slowly pour about 1/2 cup of the hot cream mixture into the egg yolks while whisking constantly to temper the eggs

Pour the egg mixture back into the saucepan with the remaining cream mixture, stirring constantly over medium-low heat until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes

Remove from heat and strain the mixture through a fine-mesh sieve into a clean bowl, discarding the vanilla bean pod

Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming

Chill the custard in the refrigerator for at least 4 hours or overnight until completely cold

Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency

During the last minute of churning, add the chocolate chips to evenly distribute them throughout the ice cream

Transfer the churned ice cream to a freezer-safe container and freeze for at least 2 hours until firm

Serve scoops of the ice cream in cones or bowls and enjoy!

Low Carb Chicken Salad

This low-carb chicken salad is a total family favorite. It's packed with flavor and crunch, making it the perfect healthy meal option. The creamy dressing complements the fresh veggies and tender chicken beautifully.

Ingredients:

• 2 cups cooked chicken, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup bell pepper, diced
• 1/4 cup celery, chopped
• 1/4 cup mayonnaise
• 2 tablespoons Greek yogurt
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Lettuce leaves for serving

Instructions:

In a large bowl, combine the diced chicken, cherry tomatoes, cucumber, red onion, bell pepper, and celery

In a separate bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, fresh lemon juice, and garlic powder until well combined

Pour the dressing over the chicken and vegetable mixture and toss to coat everything evenly

Season with salt and pepper to taste

Refrigerate the salad for at least 30 minutes to let the flavors meld

Serve the low-carb chicken salad on a bed of lettuce leaves

Enjoy!

March Mastery Jam

Use fresh berries and a hint of lemon to make this delectable homemade jam in honor of the March Mastery Challenge. It's a year-round treat that strikes the ideal ratio between sweetness and tanginess.

Ingredients:

• 4 cups of fresh berries strawberries, raspberries, or a mix
• 2 cups of granulated sugar
• 1 lemon, juiced
• 1/4 cup of water
• 1 packet of pectin

Instructions:

After washing and hulling the berries, mash them with a fork or potato masher

Put the water, lemon juice, granulated sugar, and crushed berries in a big pot

Over medium heat, stir the mixture until the sugar completely dissolves

The mixture should begin to boil, at which point you should add the pectin and boil for another one to two minutes, or until the jam thickens and passes the gel test jam drops on a cold plate should set

Skim any foam from the top of the jam and remove the saucepan from the heat

After sterilizing the jars, ladle the hot jam into them, leaving a headspace of about 1/4 inch

To ensure proper preservation, seal the jars with lids and bands and process them in a boiling water bath for 10 minutes

When storing the jars in a cool, dark location, let them cool to room temperature

Make sure the seals are airtight by checking them

Indicate the type of jam and the preparation date on the jar labels

Savor your homemade March Mastery Jam as a delectable topping for toast, or use it to infuse flavor into your favorite recipes

Pink Photography Cupcakes

These delightful pink cupcakes are not only delicious but also perfect for photography. They're soft, moist, and full of flavor, making them a delightful treat for any occasion.
Instructions: Preheat your oven to 350F (175C) and line a cupcake tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a separate large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Add pink food coloring to achieve your desired shade of pink. Mix until the color is evenly distributed. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and allow them to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Once the cupcakes are completely cooled, you can frost them with your favorite frosting and decorate them with pink-themed toppings and sprinkles for photography. Don't forget to capture the beautiful pink cupcakes in your photography!

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk
• Pink food coloring as desired
• Sprinkles for decoration

Instructions:

Gluten-Free Oatmeal Chocolate Chip Cookies

These gluten-free oatmeal chocolate chip cookies are so good and easy to make. They are made with gluten-free rolled oats, almond flour, and dairy-free chocolate chips, making them suitable for those with dietary restrictions. The perfect treat for anyone looking for a gluten and mostly dairy-free cookie!

Ingredients:

• 2 cups gluten-free rolled oats
• 1 cup almond flour
• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 1/4 cup almond butter
• 1/4 cup dairy-free chocolate chips
• 1/4 cup chopped nuts optional
• 1 tsp gluten-free vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions:

Preheat your oven to 350F 175C

In a mixing bowl, combine the melted coconut oil, almond butter, and maple syrup

Mix until well combined

Add the gluten-free rolled oats, almond flour, baking soda, salt, and vanilla extract to the wet mixture

Mix until you have a consistent cookie dough

Fold in the dairy-free chocolate chips and chopped nuts if using

Using a tablespoon, scoop out portions of the cookie dough and place them on a parchment-lined baking sheet, leaving enough space between each cookie

Gently flatten each cookie with a fork or your fingers to your desired thickness

Bake in the preheated oven for 10-12 minutes or until the edges are golden brown

Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely

Once cooled, enjoy your delicious gluten-free oatmeal chocolate chip cookies!

Comforting One-Pot Pasta

This hearty one-pot pasta dish is perfect for busy weeknights because it only needs one pot to make the whole meal. Everyone in the family will love this dish, which has tasty ground beef, soft pasta, and melty cheese. Plus, it only takes one pot to make, so it's easy to clean up!

Ingredients:

• 12 oz pasta such as penne or rotini
• 1 lb ground beef
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can 14
• 5 oz diced tomatoes
• 2 cups beef broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded mozzarella cheese
• Fresh parsley, for garnish optional

Instructions:

Over medium-low heat, brown the ground beef in a large pot until it is no longer pink

Break it up into small pieces

Put the garlic and onion that have been diced into the pot

After two to three minutes, the onion should be clear

Boil the beef broth and add the diced tomatoes with their juices

Then add the dried oregano and basil, salt, and black pepper

Once the mixture starts to boil, turn down the heat

Put the lid on and cook for 10 minutes

Stir the pasta that hasn't been cooked into the pot after adding it

Cover and let it simmer for another 10 to 12 minutes, stirring every now and then, until the pasta is soft

Put the shredded mozzarella cheese on top of the pasta after it's done cooking

Put the lid on top and wait a few minutes for the cheese to melt

If you want, you can add fresh parsley as a garnish before serving

SweetFrog Sweet Wednesday Yogurt

Enjoy a delightful cup of frozen yogurt from SweetFrog to sweeten your Wednesday. Our Sweet Wednesday Yogurt combines the creaminess of plain yogurt with the sweetness of honey, fresh berries, granola, and a touch of chocolate and sprinkles. It's the perfect treat to indulge in on a Wednesday or any day you're craving a sweet and tangy delight!

Ingredients:

• 1 cup plain yogurt
• 1/4 cup honey
• 1/2 cup fresh berries strawberries, blueberries, raspberries
• 1/4 cup granola
• 1/4 cup chocolate chips
• Sprinkle of rainbow sprinkles

Instructions:

Mix honey and plain yogurt together in a bowl until they are well mixed

Clean and cut up the fresh berries

Put some of the honey yogurt mixture in each serving cup to start

Put some fresh berries on top

Add some granola on top of it

Add more honey yogurt on top

For extra sweetness, sprinkle rainbow and chocolate chips on top

You can serve it right away or freeze it to make it firmer

Green Bean Potato Salad with Feta and Olives

This Green Bean Potato Salad with Feta and Olives is a tasty and refreshing side dish that goes well with any meal or at a potluck. It's a wonderful explosion of flavors when you mix soft green beans, creamy potatoes, tangy feta cheese, and salty Kalamata olives.

Ingredients:

• 1 pound green beans, trimmed
• 1 pound baby potatoes, halved
• 1/2 cup crumbled feta cheese
• 1/2 cup Kalamata olives, pitted and sliced
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 clove garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

Add salt to a pot of water and boil the green beans for three to four minutes, or until they are just barely tender

To stop the cooking, drain them and put them in a bath of ice water

Once more, drain and set aside

Put the baby potatoes that have been cut in half and enough water to cover them in the same pot

After 10 to 15 minutes, the potatoes should be soft enough to pierce with a fork

Let them drain and cool down a bit

Green beans, potatoes, crumbled feta cheese, and sliced Kalamata olives should all be put in a large bowl together

Put the olive oil, red wine vinegar, garlic powder, salt, and pepper in a small bowl and mix them together with a whisk

Spread the salad ingredients out on a plate

Add the dressing and gently toss to coat everything

Add fresh parsley to the top of the salad and serve right away or put it in the fridge until you're ready to serve

Cheese, olives, and green beans in a potato salad Yum!

Buckwheat Waffles with Rhubarb Cream

These Buckwheat Waffles with Rhubarb Cream are a delightful combination of nutty buckwheat flavor and the tartness of fresh rhubarb. The rhubarb cream adds a sweet and creamy contrast to the crispy waffles.

Ingredients:

• 1 cup buckwheat flour
• 1/2 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/4 cups milk
• 2 large eggs
• 1/4 cup melted butter
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh rhubarb, diced
• 1/4 cup sugar for rhubarb cream
• 1 cup heavy cream
• 2 tablespoons powdered sugar for rhubarb cream
• 1/2 teaspoon vanilla extract for rhubarb cream

Instructions:

The buckwheat flour, all-purpose flour, sugar, baking powder, and salt should all be mixed together in a large bowl

Take out a different bowl and mix the milk, eggs, melted butter, and vanilla extract with a whisk

Add the wet ingredients to the dry ones and mix them together just until they are mixed

Make sure not to mix it too much; a few lumps are fine

Follow the directions on the package to heat up your waffle iron and lightly grease it

Put the waffle batter on a waffle iron that has already been heated up

Cook until the waffles are golden brown and crisp

Cut the rhubarb into small pieces and add 1/4 cup of sugar to a saucepan over medium-low heat

It will take about 5 to 7 minutes of cooking until the rhubarb softens and the juices come out

Take it off the heat and let it cool down

Mix the powdered sugar, vanilla extract, and heavy cream in a different bowl

Whip them together until stiff peaks form

If you want to serve the waffles with rhubarb cream and cooked rhubarb compote, do so after they are done

Have fun!

Slow Cooker Chicken Noodle Soup

The best kind of comfort food is this Slow Cooker Chicken Noodle Soup. It's great for warming up on cold days because it has tender chicken, hearty vegetables, and a tasty broth.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 8 cups chicken broth
• 3 carrots, sliced
• 3 celery stalks, sliced
• 1 onion, diced
• 3 cloves garlic, minced
• 2 cups uncooked egg noodles
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste

Instructions:

Place chicken breasts in the bottom of the slow cooker

Add carrots, celery, onion, and garlic on top of the chicken

Pour chicken broth over the ingredients

Season with thyme, rosemary, salt, and pepper

Cover and cook on low for 6-8 hours or high for 3-4 hours

About 30 minutes before serving, remove chicken and shred with two forks

Return shredded chicken to the slow cooker

Add uncooked egg noodles, cover, and cook for an additional 20-30 minutes or until noodles are tender

Taste and adjust seasoning if needed

Serve hot and enjoy!