Breakfast

Huevos Rancheros with Roasted Tomato Salsa

Serves 2 (with leftover salsa) Ingredients: 1 (15 ounce) can fire-roasted tomatoes 1 jalapeno 1 large garlic clove (or 2 small garlic cloves) ½ cup chopped yellow onion ¼ cup chopped cilantro 1 tablespoon lime juice Pinch of salt 4 corn tortillas ½ cup refried beans, warm 4 large eggs Sliced avocado Queso fresco (optional)… Continue reading Huevos Rancheros with Roasted Tomato Salsa

Dessert

Molten Nutella Chocolate Cakes

Serves 2 Ingredients: 2 ounces semisweet chocolate, finely chopped 1/4 cup (4 tablespoons) butter, plus more for buttering and flouring the ramekins 1 egg + 1 egg yolk 2 tablespoons sugar Pinch of salt 1 tablespoon strong hot coffee or espresso (optional but strongly recommended) 1 teaspoon flour, plus more for buttering and flouring the… Continue reading Molten Nutella Chocolate Cakes

Breakfast

Cream Cheese Danishes

Makes 6 danishes Ingredients: 1 sheet puff pastry, thawed in refrigerator overnight 4 ounces cream cheese, room temperature 2 tablespoons white sugar Pinch of fine salt 3/4 teaspoon pure vanilla extract For the spiced apple filling (enough for 6 danishes): 2 tablespoons butter 1 small granny smith apple, peeled and chopped 3 tablespoons packed light… Continue reading Cream Cheese Danishes

Dessert · Vegan · Vegan Recipes

Peanut Butter Truffles

Ingredients: 1/3 cup (171 grams) peanut butter (I used creamy) 2 tablespoons butter (salted or unsalted; I used Smart Balance spread to make these vegan) 1/2 cup (60 grams) powdered sugar 1 cup (6 ounces) semi-sweet chocolate chips (I used Ghiradelli) 1 tablespoon vegetable shortening (optional) Sprinkles, if desired Directions: Cream together peanut butter and… Continue reading Peanut Butter Truffles