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Starting with a $125 minimum cooking fee for labor plus the cost

Starting with a $125 minimum cooking fee for labor plus the cost of groceries, you can now book a week's worth of wholesome meals for the family at a fantastic value. These chefs are pros and can cook anything on the menu!

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Moist Flourless Chocolate Cake
$0.00 Cooking Fee
6 servings
Moist Flourless Chocolate Cake

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Recipe adapted from:
Zeke Gluckman

$0.00 Cooking Fee
Serving Size: 1 square

Dairy Free Gluten Free Paleo Refined Sugar Free Vegetarian
Flourless, butter free, and fruit-sweetened…that's what makes this cake incredibly moist and delicious!
https://www.delscookingtwist.com/healthy-flourless-chocolate-cake/

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https://www.delscookingtwist.com/healthy-flourless-chocolate-cake/

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Adjust the ingredients measurement scale here by changing this number. 6

Instructions
Preheat the oven to 350°F (180°C)
In a food processor, pulse chocolate, cocoa powder and baking soda until texture of coarse sand
Pulse pitted dates, then eggs, coconut oil and vanilla
Transfer the batter into a 8×8 inch (20 x 20 cm) parchment-lined baking dish
Bake for about 25 minutes or until a toothpick comes out clean

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time35 minutes

Recipe Serving Size6

Ingredients

Ingredients
7 1/2 ounce unsweetened baking chocolate
1 tablespoon unsweetened cocoa powder
1/2 teaspoon baking soda
1 1/4 cup pitted dates about 10
3 egg large
1/4 cup coconut oil
1 teaspoon pure vanilla extract

Cooking Tools Required
8x8 inch nonstick baking pan, Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Mixing spoon, Oven, parchment paper

Reheating/Serving Instructions
n/a

Nutrition
Calories: 288kcal | Carbohydrates: 11g | Protein: 8g | Fat: 30g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 131mg | Potassium: 338mg | Fiber: 6g | Sugar: 1g | Vitamin A: 119IU | Calcium: 49mg | Iron: 7mg

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Clean Diet Bagel
$0.00 Cooking Fee
8 servings
Clean Diet Bagel

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 1 bagel

Gluten Free Nut Free Refined Sugar Free Soy Free Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Bagels made with oat flour have more protein and fiber than bagels made with refined wheat flour, just make sure you're using certified gluten-free oat flour or oats for a true gluten-free option. Note: Gluten-free oats may not be safe for everyone with Celiac disease, so please check with your doctor first.

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Adjust the ingredients measurement scale here by changing this number. 8

Instructions
Preheat your oven to 375. Line a baking sheet with parchment paper.
In a medium bowl whisk together the oat flour, baking powder and salt. Add the yogurt, whole egg and mix with a fork or spatula until well combined.
Lightly dust oat flour on a work surface and remove dough from the bowl for about 15-20 turns. It may be a little sticky still but most pulls away from your hands easily.
Divide the dough into 8 equal balls. Roll each ball into long ropes and join the ends to form bagels.
Top with egg white wash and sprinkle the top with seasoning. Bake on the top rack of the oven for 20 minutes. Let cool at least 10 minutes before cutting.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size8

Ingredients

Ingredients
Whisk together:
3 cup oat flour plus more for the work surface, OR make by using rolled oats put into a blender or food processor and processed for 1 minute
4 teaspoon baking powder
1 1/2 teaspoon Kosher salt
Mix in:
2 cup 2% Greek yogurt (not regular yogurt)
2 egg whole
2 egg white (to brush on the bagel before baking)
Optional toppings (total of 2 teaspoon):
everything bagel seasoning
sesame seeds
poppy seeds

Cooking Tools Required
Baking sheet, Blender, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, parchment paper, Pastry brush, Spatula, Whisk

Reheating/Serving Instructions
Keeps fresh on the counter for 1 day. For longer storage wrap tightly with plastic wrap and freeze.

Nutrition
Calories: 202kcal | Carbohydrates: 30g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 685mg | Potassium: 195mg | Fiber: 3g | Sugar: 1g | Vitamin A: 59IU | Calcium: 149mg | Iron: 2mg

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Smores Cookies
$0.00 Cooking Fee
Up to 10 servings
Smores Cookies

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Recipe adapted from:
John Kanell

$0.00 Cooking Fee
Serving Size: 2 cookies

Nut Free Vegetarian
These S'mores cookies are full of gooey marshmallows, crunchy graham crackers and of course lots of melty chocolate!
https://preppykitchen.com/smores-cookies

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https://preppykitchen.com/smores-cookies

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Roughly chop the Graham crackers and Hershey's bar, then tear the mini marshmallows in half. These marshmallows are one of the best parts of the cookie but they will puff up and get a bit out of control if you don't halve them.
Combine the flour, salt, baking powder, baking soda, and cornstarch in a bowl then whisk together and set aside.
Using a stand or hand mixer, beat butter and sugars in a bowl until creamy, about 2 minutes. Add in egg and vanilla and until combined. Scrape the bowl down and mix once more.
Gradually add flour mixture to butter mixture, beating on low speed until just combined.
Reserve a handful of the torn marshmallows and set aside then add the remaining marshmallows, chocolate chips, and Graham crackers to the dough and mix on low until just combined (do not over-beat).
Refrigerate dough for an hour or more.
Heat oven to 350F. Portion out roughly two tablespoon sized pieces of dough. Roll into balls and place on a parchment-lined baking sheet, spacing about 2 inches apart.
Bake at 350° for 8 minutes then top the cookies with the reserved marshmallow and Hershey's bar pieces then return to the oven for 2-3 minutes to finish baking. IF a some cookies had a blowout because of a few too many marshmallows to you can corral them back together with a round cookie cutter or a knife.
Leave on pan to cool completely.

Notes
Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
If your cookies have a marshmallow blowout use a circle-shaped cookie cutter to corral them together as soon as they come out of the oven. You could also use a spatula or knife to push the edges back in.
These cookies are going to have that CLASSIC s'mores taste if you use the Hershey's chocolate bar so it's worth it to add to your shopping list.
Let the cookies cool on the baking sheet they'll be soft after coming out of the oven and need time to firm up.

Cook Times

Active Prep25

Hands-On Cook0

Hands-Off Cook10

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 1/2 cup all-purpose flour for 20 cookies use 180g
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon corn starch
3/4 cup semi-sweet chocolate chips
10 tablespoon unsalted butter room temperature
1/4 cup granulated sugar
1/2 cup light brown sugar
1 egg
1 teaspoon pure vanilla extract
¼ teaspoon Kosher salt
1 cup mini marshmallow marshmallow bit divided
1.5 ounce chocolate bar
4 graham crackers

Cooking Tools Required
Baking sheet, Mixing bowls, Mixing spoon, Oven, parchment paper, Stand Mixer, Whisk

Nutrition
Calories: 381kcal | Carbohydrates: 48g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 178mg | Potassium: 162mg | Fiber: 2g | Sugar: 26g | Vitamin A: 382IU | Calcium: 46mg | Iron: 3mg

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Egg Muffin Tex-Mex Style With Veggies and Black Beans
$0.00 Cooking Fee
12 servings
Egg Muffin Tex-Mex Style With Veggies and Black Beans

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Recipe adapted from:
Lexi's Clean Kitchen

$0.00 Cooking Fee
Serving Size: 1-2 muffins

Diabetes Friendly Gluten Free Keto Lower Carb Nut Free Refined Sugar Free Soy Free Vegetarian
Indulge in the savory goodness of these Tex-Mex Egg Muffin Cups, bursting with flavor and ideal for convenient meal prep! Crafted with veggies, cheese and black beans, these muffins offer a tasty and protein-packed breakfast on the go. This recipe might require 2 muffin pans.

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Adjust the ingredients measurement scale here by changing this number. 12

Instructions
Preheat oven to 375° F.
Place 1 tablespoon of the avocado oil in a medium saute pan over medium heat. When hot add the veggies and sauté until translucent, about 4 minutes.
In a large mixing bowl mix together all the ingredients including the sauteed veggies.
Using a paper towel spread remaining avocado oil in muffin pan cups. Pour mixture evenly into muffin pan and bake for 20 minutes.

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook20

Passive0

Total Time35 minutes

Recipe Serving Size12

Ingredients

Ingredients
1 tablespoon avocado oil
1 red bell pepper finely diced
1 green bell pepper finely diced
1 small yellow onion finely diced
1 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground paprika
1/2 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon dry oregano
15 ounce canned black beans rinses and drained
10 ounce frozen spinach defrosted and squeezed of excess liquid
1 Roma tomato finely diced
1 jalapeno pepper seeded and diced
9 egg whisked
1/2 cup shredded sharp cheddar cheese
4 tablespoon fresh cilantro chopped, for garnish

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Standard muffin pan

Reheating/Serving Instructions
Heat in microwave on medium power about 30 seconds, more or less until warm.

Nutrition
Calories: 127kcal | Carbohydrates: 10g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 127mg | Sodium: 427mg | Potassium: 315mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3432IU | Vitamin C: 26mg | Calcium: 102mg | Iron: 2mg

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Extra Vegetable Fried Rice
$0.00 Cooking Fee
Up to 10 servings
Extra Vegetable Fried Rice

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Recipe adapted from:
Cookie and Kate

$0.00 Cooking Fee
Serving Size: 2 cups

Nut Free Refined Sugar Free Vegetarian
If you prefer more vegetables than rice, this tasty recipe is perfect for you, plus it offers a variety of seasonal veggies. Please note for larger servings a large wok is a must.
https://cookieandkate.com/vegetable-fried-rice-recipe/#tasty-recipes-24427-jump-target

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https://cookieandkate.com/vegetable-fried-rice-recipe/#tasty-recipes-24427-jump-target

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Instructions
Warm a large cast iron or stainless steel skillet over medium-high heat until a few drops of water evaporate within a couple of seconds. Immediately add 1 1/2 teaspoons of oil and swirl the pan to coat the bottom. Add the scrambled eggs and swirl the pan so they cover the bottom. Cook until they are just lightly set, flipping or stirring along the way. Transfer the eggs to a bowl and wipe out the pan with a heat-proof spatula.
Return the pan to heat and add 1 tablespoon of oil. Add the onion and carrots and cook, stirring often, until the onions are translucent and the carrots are tender, about 3 to 5 minutes.
Add the remaining veggies and salt. Continue cooking, stirring occasionally (don’t stir too often, or the veggies won’t have a chance to turn golden on the edges), until the veggies are cooked through and turning golden, about 3 to 5 more minutes. In the meantime, use the edge of your spatula or a spoon to break up the scrambled eggs into smaller pieces.
Use a big spatula or spoon to transfer the contents of the pan to the bowl with the cooked eggs. Return the pan to heat and the remaining 1 tablespoon oil. Add the ginger, garlic and red pepper flakes, and cook until fragrant while stirring constantly, about 30 seconds. Add the rice and mix it all together. Cook, stirring occasionally, until the rice is hot and starting to turn golden on the edges, about 3 to 5 minutes.
Add the greens (if using) and green onions, and stir to combine. Add the cooked veggies and eggs and stir to combine. Remove the pan from the heat and stir in the tamari and sesame oil. Taste, and add a little more tamari if you’d like more soy flavor (don’t overdo it or it will drown out the other flavors) or salt, if the dish needs an extra boost of overall flavor.

Cook Times

Active Prep35

Hands-On Cook20

Hands-Off Cook10

Passive0

Total Time1 hour 5 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 1/2 cup medium grain brown rice cooked according to package directions
5 tablespoon avocado oil divided
4 egg whisked together
2 white onion small, finely chopped
4 carrot medium, finely chopped
1 cup snow peas
1 cup broccoli cut into very small pieces for quick cooking
1 cup red bell pepper
1 cup frozen peas
1/2 teaspoon Kosher salt more or less to taste
2 tablespoon fresh ginger grated
4 clove garlic large, pressed or minced
Pinch crushed red pepper
2 cup baby kale
6 stalk green onion chopped
2 tablespoon low-sodium soy sauce
2 teaspoon toasted sesame oil
Optional for serving:
chili-garlic sauce

Cooking Tools Required
Cutting board, Measuring cups and spoons, Sharp Knives, Top Stove, Wok

Reheating/Serving Instructions
Heat in the microwave on medium high power until heated through or in a saute pan on the cooktop.

Nutrition
Calories: 251kcal | Carbohydrates: 33g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 289mg | Potassium: 414mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6323IU | Vitamin C: 56mg | Calcium: 88mg | Iron: 2mg

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Molten Lava Cookies
$0.00 Cooking Fee
12 servings
Molten Lava Cookies

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$0.00 Cooking Fee

Vegetarian

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Homemade Cornbread With Jalapeño Peppers and Corn
$0.00 Cooking Fee
9 servings
Homemade Cornbread With Jalapeño Peppers and Corn

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$0.00 Cooking Fee

Nut Free Soy Free Vegetarian

Homemade Cornbread With Jalapeño Peppers and Corn quantity

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https://www.blessthismessplease.com/the-best-cornbread-recipe/the best homemade cornbread recipe

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Instructions
Grease a 9-inch round cake pan or square pan and set aside. Preheat the oven to 400 degrees.
In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Add the jalapeno peppers and corn kernels. Whisk to combine well.
Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time35 minutes

Recipe Serving Size9

Ingredients

Ingredients
1 cup all purpose flour
1 cup yellow cornmeal
1/2 cup honey
1 teaspoon Kosher salt
1 tablespoon baking powder
8 tablespoon unsalted butter
1 egg large
1 cup milk
1 jalapeno pepper deseeded and finely chopped
1 cup frozen corn defrosted

Cooking Tools Required
8x8 inch nonstick baking pan, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Spatula

Reheating/Serving Instructions
Heat in a 350 degree oven until heated through or in the microwave on medium power.

Nutrition
Calories: 307kcal | Carbohydrates: 45g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 421mg | Potassium: 190mg | Fiber: 3g | Sugar: 17g | Vitamin A: 399IU | Vitamin C: 3mg | Calcium: 123mg | Iron: 2mg

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Contest-Winning Moist Chocolate Cake
$0.00 Cooking Fee
12 servings
Contest-Winning Moist Chocolate Cake

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Recipe adapted from:
Taste of Home

$0.00 Cooking Fee
Serving Size: 1 slice

Soy Free Vegetarian
This super moist chocolate bundt cake is simply dusted with a bit of powdered sugar.
https://www.tasteofhome.com/recipes/contest-winning-moist-chocolate-cake/

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https://www.tasteofhome.com/recipes/contest-winning-moist-chocolate-cake/

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Adjust the ingredients measurement scale here by changing this number. 12

Instructions
In a large bowl, combine the first 6 ingredients. Add the eggs, coffee, buttermilk, oil and vanilla; beat on medium speed for 2 minutes (batter will be thin). Pour into a greased and floured 10-in. fluted tube pan.
Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook50

Passive0

Total Time1 hour 5 minutes

Recipe Serving Size12

Ingredients

Ingredients
2 cup granulated sugar
1 3/4 cup all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon Kosher salt
2 egg large, at room temperature
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup avocado oil
1 teaspoon pure vanilla extract
1 tablespoon powdered sugar

Cooking Tools Required
Bundt pan, Electric Hand Mixer, Fine-Mesh Strainer, Measuring cups and spoons, Mixing bowls, Oven, Spatula

Nutrition
Calories: 314kcal | Carbohydrates: 52g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 445mg | Potassium: 149mg | Fiber: 2g | Sugar: 35g | Vitamin A: 73IU | Calcium: 57mg | Iron: 2mg

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Blueberry Lemon Buttermilk Loaf
$0.00 Cooking Fee
Up to 10 servings
Blueberry Lemon Buttermilk Loaf

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: One 3/4 inch slice

Nut Free Vegetarian
This moist and delicious blueberry loaf is great for a quick snack, breakfast, or even dessert. Buttermilk creates an extra tender and flavorful crumb, plus this loaf also freezes well for extended storage or travel.

Blueberry Lemon Buttermilk Loaf quantity

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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Preheat oven to 350 degrees and line a loaf pan with parchment paper.
Whisk together the dry ingredients and set aside.
In a large bowl, whisk together lemon zest, 1 tablespoon of the lemon juice, buttermilk, oil, eggs, and vanilla.
Slowly add the dry ingredients into the wet ingredients and gently fold together. Just before it's combined, fold in the blueberries (be extra careful with frozen blueberries as they are more fragile)
Pour into prepared loaf pan and bake for 1 hour, or until a wooden skewer inserted into the center of the loaf comes out clean.
To make the lemon glaze, combine the powdered sugar with the lemon juice, 1 teaspoon at a time, until a syrup consistency is reached. Make sure loaf is completely cool before topping with glaze.

Notes
Frozen blueberries will add a bit more moisture to the loaf, so it may be necessary to extend baking time by 5-8 minutes.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook60

Passive0

Total Time1 hour 20 minutes

Recipe Serving Size10

Ingredients

Ingredients
Dry ingredients:
1 2/3 cup all-purpose flour
1/2 teaspoon Kosher salt Diamond Crystal recommended
2 teaspoon baking powder
1 cup sugar
1 lemon large, zested and juiced
3/4 cup buttermilk
1/2 cup avocado oil
2 egg
1/2 teaspoon pure vanilla extract
1 cup fresh blueberries or frozen
Optional lemon glaze:
1 cup confectioners sugar
1-2 tablespoon fresh lemon juice

Cooking Tools Required
8x5 inch Loaf Pan, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, parchment paper, Spatula, Whisk

Nutrition
Calories: 261kcal | Carbohydrates: 39g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 195mg | Potassium: 73mg | Fiber: 1g | Sugar: 25g | Vitamin A: 73IU | Vitamin C: 6mg | Calcium: 67mg | Iron: 1mg

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Raspberry Muffins with Raw Sugar Topping
$0.00 Cooking Fee
12 servings
Raspberry Muffins with Raw Sugar Topping

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 1 muffin

Nut Free Soy Free Vegetarian
These moist and tender muffins make a great snack or quick breakfast, plus they freeze well to enjoy later.

Raspberry Muffins with Raw Sugar Topping quantity

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Adjust the ingredients measurement scale here by changing this number. 12

Instructions
Adjust oven rack to the middle position and pre-heat to 350 degrees. Grease a standard 12-cup muffin tin or line it with muffin cups.
Whisk together the dry ingredients, set aside. Whisk the egg in a separate bowl, then vigorously whisk in the sugar a little at a time. Add the melted butter continuing to whisk and then the sour cream.
Add the raspberries to the dry ingredients, gently tossing to combine. Fold the sour cream mixture into the dry ingredients until raspberries are evenly distributed, no more than 30 seconds (be gentle, do not over mix).
Divide the batter among the muffin cups and bake until golden brown, about 25 minutes. Cool on a wire rack.
When muffins have cooled for 5 minutes, brush the tops with the melted butter. Gently dip the tops of the muffins into the sugar, rotating to coat the entire top of the muffin.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time45 minutes

Recipe Serving Size12

Ingredients

Ingredients
Dry ingredients:
2 cup all-purpose flour
1 tablespoon baking powder
½ teaspoon Kosher salt
Ingredients:
1 egg large
1 cup granulated sugar
4 tablespoon unsalted butter melted and cooled
1 ¼ cup sour cream
1 ¼ cup fresh raspberries
Sugar topping:
¼ cup butter melted
¼ cup raw sugar spread on a plate

Cooking Tools Required
Cooling Rack, Measuring cups and spoons, Mixing bowls, Mixing spoon, Muffin tin liners, Oven, Pastry brush, plate, Spatula, Standard muffin pan, Whisk

Nutrition
Calories: 277kcal | Carbohydrates: 38g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 247mg | Potassium: 61mg | Fiber: 1g | Sugar: 22g | Vitamin A: 404IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 1mg

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Clean Diet Carrot Cake
$0.00 Cooking Fee
12 servings
Clean Diet Carrot Cake

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 1 slice

Dairy Free Soy Free Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This moist and delicious carrot cake has walnuts and cinnamon and all the flavor and texture you would expect from a great classic cake.
https://www.instagram.com/karinadoninutrition/

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https://www.instagram.com/karinadoninutrition/

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Instructions
Preheat oven to 350° F.
Lightly grease the pan with coconut oil, and line bottom with circle of parchment paper.
Beat the eggs and coconut sugar for 2 minutes, until foamy.
Add the grape seed oil to the foam and beat for an additional 2 minutes.
Slowly fold into the mixture - the carrots, flour, cinnamon, baking powder, baking soda, and salt. Mix well and add the walnuts.
Pour the mixture into the baking pan and bake for 60-65 minutes until the inside is dry and cooked.
Let completely cool before unmolding.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook60

Passive0

Total Time1 hour 20 minutes

Recipe Serving Size12

Ingredients

Ingredients
1 teaspoon coconut oil to grease the pan
4 egg
3/4 cup coconut sugar
1/2 cup grape seed oil
7 carrot peeled and grated
2 cup white spelt flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
1/2 cup walnuts chopped

Cooking Tools Required
8x8 inch nonstick baking pan, 9-inch round baking pan, Cutting board, Electric Hand Mixer, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives

Reheating/Serving Instructions
Can be left at room temperature for up to 3 days, then stored tightly wrapped in the refrigerator.

Nutrition
Calories: 264kcal | Carbohydrates: 28g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 244mg | Potassium: 156mg | Fiber: 4g | Sugar: 8g | Vitamin A: 6025IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 2mg

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Strawberry Shortcake
$0.00 Cooking Fee
6 servings
Strawberry Shortcake

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 1 biscuit

Nut Free Soy Free Vegetarian
Take advantage of fresh seasonal fruit with this classic Summer dessert. Sweet strawberries combine with a tender biscuit and lots of rich whipped cream.

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Instructions
For the fruit topping:
Place 1 ½ cups of the hulled strawberries in a large bowl, and crush them with a potato masher. Slice the remaining 4 ½ cups berries into 4th’s or 5th’s (lengthwise) and stir into the crushed berries along with the sugar. Set the fruit aside to macerate.
For the shortcakes:
Adjust the oven rack to the middle position and heat the oven to 425 degrees. In a food processor, pulse the flour, 3 tablespoons of sugar, baking powder, and salt to combine. Scatter the butter pieces over and process until the mixture resembles coarse meal, about fifteen 1-second pulses. Transfer to a medium bowl.
Mix the beaten egg with ½ cup of heavy cream. Pour the mixture into the bowl with the flour mixture. Using a rubber spatula combine until large clumps begin to form. Turn mixture out onto a floured work surface and lightly knead until dough comes together.
Shape the dough into a rectangle about ¾ inch thick. Brush the dough with 1 tablespoon of heavy cream and sprinkle with 2 tablespoons of sugar. Flour a 2 ¾” biscuit cutter and cut out 6 rounds. Place 1 inch apart on baking sheet.
Bake until the shortcakes are lightly browned, about 12-14 minutes. Cool cakes on a wire rack. Meanwhile make the whipped cream.
For the whipped cream:
Place heavy cream, sugar and vanilla in the bowl of a mixer that has been chilled in the freezer for at least 20 minutes. Beat on low speed for 30 seconds until bubbles start to form. Turn speed up to medium and beat for another 30 seconds. Finally turn up to high and beat until stiff peaks form. Do not overbeat.
To assemble:
When cooled split shortcake in half and place bottom of cake on a serving plate. Top with a dollop of fruit, then whip cream. Top with cake top and serve immediately.

Cook Times

Active Prep25

Hands-Off Cook15

Recipe Serving Size6

Ingredients

Ingredients
FRUIT TOPPING
6 cup strawberry hulled
5 tablespoon granulated sugar
SHORTCAKES
2 cup all-purpose flour plus more for dusting the work surface and the biscuit cutter
3 tablespoon granulated sugar
1 tablespoon baking powder
½ teaspoon Kosher salt
8 tablespoon unsalted butter cold cut into ½ inch cubes
1 egg large, lightly beaten
½ cup heavy whipping cream
1 tablespoon heavy whipping cream for brushing tops of biscuits
2 tablespoon granulated sugar for brushing tops of biscuits
WHIPPED CREAM TOPPING
1 cup heavy whipping cream very cold
1 tablespoon granulated sugar
1 teaspoon pure vanilla extract

Cooking Tools Required
Baking sheet, Colander, Cooling Rack, Cutting board, Electric Hand Mixer, Food Processor, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives

Reheating/Serving Instructions
Store strawberries and whipped cream in refrigerator for up to 4 days and biscuits at room temperature for 2 days or freeze.

Nutrition
Calories: 644kcal | Carbohydrates: 67g | Protein: 8g | Fat: 40g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 444mg | Potassium: 328mg | Fiber: 4g | Sugar: 29g | Vitamin A: 1436IU | Vitamin C: 85mg | Calcium: 196mg | Iron: 3mg

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Baked Ziti with Italian Sausage and Ricotta Cheese
$0.00 Cooking Fee
8 servings
Baked Ziti with Italian Sausage and Ricotta Cheese

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Recipe adapted from:
Holly Nilsson

$0.00 Cooking Fee
Serving Size: 6 ounces

Layers of tender ziti noodles, with a meaty zesty Italian sausage sauce and a creamy ricotta cheese layer. Top it all with a generous helping of mozzarella cheese and bake until bubbly.
https://www.spendwithpennies.com/baked-ziti/

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https://www.spendwithpennies.com/baked-ziti/

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Adjust the ingredients measurement scale here by changing this number. 8

Instructions
Preheat oven to 375°F
Brown ground sausage and onion breaking up until the sausage is fairly fine. Drain any fat.
Add in Italian seasoning, water, tomatoes and pasta sauce. Simmer 10-15 minutes or until thickened.
Meanwhile, boil ziti in salted water until al dente. Drain and rinse.
In a small bowl, mix ricotta, egg, parsley, 1 cup mozzarella cheese, and parmesan cheese.
Add a thin layer (about 1 cup) of sauce to the bottom of a greased 9x13 pan. Layer half of the ziti, top with all of the ricotta mixture, and half of the sauce.
Add remaining ziti, remaining sauce, and top with remaining mozzarella cheese.
Bake 25-30 minutes or until golden and bubbly.

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook25

Passive0

Total Time1 hour

Recipe Serving Size8

Ingredients

Ingredients
1 pound Italian sausage
1 small onion diced
28 ounce marinara sauce
14 ounce canned diced tomatoes undrained
2 teaspoon Italian seasoning
½ cup water
16 ounce ziti pasta
15 ounce ricotta cheese
2 tablespoon fresh parsley
1 egg
2 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese

Cooking Tools Required
12-inch saute pan, 9x13 inch glass baking dish, Box grater, Cutting board, Measuring cups and spoons, Oven, Sharp Knives, Top Stove

Reheating/Serving Instructions
Heat, covered in a 350 degree oven for 20 minutes or until heated through.

Nutrition
Calories: 649kcal | Carbohydrates: 61g | Protein: 26g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.003g | Cholesterol: 93mg | Sodium: 1348mg | Potassium: 759mg | Fiber: 5g | Sugar: 7g | Vitamin A: 874IU | Vitamin C: 15mg | Calcium: 225mg | Iron: 4mg

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Chinese Fried Rice-Low FODMAP
$0.00 Cooking Fee
6 servings
Chinese Fried Rice-Low FODMAP

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: about 2/3 cup

Gluten Free Low FODMAP Nut Free Postpartum Refined Sugar Free Vegetarian
This recipe may be simple but it's so delicious! Leftovers heat quickly in the microwave. Please note: This Low FODMAP version contains no onions or peas.

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Instructions
Cook rice according to package instructions. Remove from heat and let stand 5 minutes without lifting the lid. Fluff with a fork before using.
Heat wok or sauté pan over medium-high heat.
When pan is hot add oil then the diced carrots. Saute for a couple minutes. Add the eggs chopping them into small pieces as they cook.
Add the rice, breaking up any large chunks.
Add the bean sprouts, Pour soy sauce over rice mixture and continue to stir-fry until rice is uniform in color.
Add pepper; taste and correct seasonings.
Remove from heat and add sesame oil to finish.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook25

Passive0

Total Time45 minutes

Recipe Serving Size6 people

Ingredients

Ingredients
2 cup long grain white rice cooked according to package directions
1 tablespoon avocado oil or favorite high heat oil
2 egg lightly beaten
1 carrot diced
1 tablespoon gluten free soy sauce more or less to taste
1/4 teaspoon freshly ground black pepper more or less to taste
1 teaspoon sesame oil
1/2 cup bean sprouts

Cooking Tools Required
Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Spatula, Top Stove, Wok

Reheating/Serving Instructions
Heat in microwave, covered, on full power.

Nutrition
Calories: 281kcal | Carbohydrates: 51g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 199mg | Potassium: 144mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1780IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 1mg

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Peanut Butter Cookies
$0.00 Cooking Fee
18 servings
Peanut Butter Cookies

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Recipe adapted from:
John Kanell

$0.00 Cooking Fee
Serving Size: 1 cookie

Soy Free Vegetarian
These melt-in-your-mouth peanut butter cookies, with just the right balance of salty and sweet are a sure to please treat!
https://preppykitchen.com/peanut-butter-cookies-recipe/

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https://preppykitchen.com/peanut-butter-cookies-recipe/

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Instructions
Preheat over to 350F
Sift flour and baking powder together then whisk to combine.
Cream butter and sugars in a stand mixer fitted with a paddle attachment. You can add an optional 1/4-1/2 tsp sea salt.
Add peanut butter and mix until incorporated.
Mix in egg and vanilla extract then add flour mixture and beat until incorporated.
Roll dough into one inch balls and place on baking sheet lined with parchment paper.
Flatten cookies with a fork in a criss-cross pattern.
Bake cookies for about 10 minutes.
Allow cookies to cool completely on baking sheet, they need to set up before being transferred.

Notes
You will bake the cookies until almost done. They will set up and continue baking with the residual internal heat after they're pulled out of the oven.
They will be VERY soft just out of the oven so let them rest for a while; when cooled they will be firm enough to handle and quite delicious.
If your peanut butter is not on the salty side add 1/4-1/2 tsp salt to the batter.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size18

Ingredients

Ingredients
1 1/2 cup all-purpose flour
1/2 cup unsalted butter room temp
1 cup peanut butter
1/2 cup brown sugar lightly packed
1/2 cup sugar
1 teaspoon pure vanilla extract
1 egg large, room temp
3/4 teaspoon baking powder

Cooking Tools Required
Baking sheet, Mixing spoon, Oven, parchment paper, Spatula, Stand Mixer

Nutrition
Calories: 218kcal | Carbohydrates: 23g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 85mg | Potassium: 105mg | Fiber: 1g | Sugar: 13g | Vitamin A: 171IU | Calcium: 26mg | Iron: 1mg

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Keto Coconut Macaroons
$0.00 Cooking Fee
24 servings
Keto Coconut Macaroons

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Recipe adapted from:
Carine Claudepierre

$0.00 Cooking Fee
Serving Size: 24

Dairy Free Diabetes Friendly Keto Lower Carb
Delicious and crispy with only 1 gram net carbs per serving.
https://www.sweetashoney.co/keto-coconut-macaroons/

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https://www.sweetashoney.co/keto-coconut-macaroons/

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Instructions
Preheat oven to 350°F (180°C). Line two cookie sheets with parchment paper and lightly oil with coconut oil. Set aside.
Place the egg whites and erythritol in a mixing bowl, and using a hand mixer, beat egg whites until a stiff peak forms. You can add 1/4 teaspoon cream of tartar or a pinch of salt to help the egg white firm up.
When the egg whites are firm (when you can turn the bowl upside-down and the egg whites don't fall), use a silicone spatula to gently fold in the shredded coconut and vanilla into the fluffy egg whites mixture.
The batter should be quite dense, saturated by the amount of coconut but still easy to shape into balls if pressed into a cookie scoop. If too liquid (too much egg whites), add an extra 1/2 cup of shredded coconut.
Use a cookie dough scoop to scoop out the batter, then pack it firmly in the scoop to form a coconut ball that holds well together.
Now, scoop out the batter onto the cookie sheet, don't flatten the macaroons, and repeat the steps above, leaving half a thumb of space between each macaroon.
You should make 24 macaroons with the batter. Bake them on two cookie sheets separately at 350°F (180°C) for 10 minutes, one batch at a time, leaving the extra cookie sheet on the kitchen benchtop while the first one is baking.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook10

Passive0

Total Time35 minutes

Recipe Serving Size24

Ingredients

Ingredients
4 egg large whites only
1/4 cup erythritol
2 teaspoon pure vanilla extract
2 1/2 cup unsweetened shredded coconut

Cooking Tools Required
Baking sheet, Electric Hand Mixer, Measuring cups and spoons, Mixing bowls, parchment paper, Spatula

Nutrition
Calories: 75kcal | Carbohydrates: 4g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 14mg | Potassium: 63mg | Fiber: 2g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

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Island Style Macaroni and Potato Salad
$0.00 Cooking Fee
Up to 10 servings
Island Style Macaroni and Potato Salad

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 5 ounces

Gluten Free Nut Free
This potato salad was inspired by family vacations in Hawaii where we often indulged in the local cuisine that included the humble "plate lunch". This version is a melding of traditional potato salad and Hawaiian macaroni salad.

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Instructions
Cook the potatoes:
Boil cut potatoes in salted boiling water until they easily fall from a knife pierced into them. Allow to cool, then dice and place in a large bowl.
Cook the eggs:
Bring a medium pot of water to a boil (large enough to accommodate all the eggs in a single layer). As soon as the water boils, gently add the eggs. Set a timer for 9 minutes. Bring back to a boil and then turn down to a simmer. Meanwhile set up a bowl of ice water, large enough to accommodate all the eggs. When the eggs are done, use a slotted spoon to immediately transfer the eggs to the bowl of ice water. Peel and chop when cool enough to handle.
Cook the macaroni:
Bring a large pot of water to a boil. Add salt. Cook macaroni according to package instructions, drain, then rinse with cold water and set aside.
Make the sauce:
In a small bowl mix together the sauce ingredients. Add the onion, eggs, carrots, peas, and macaroni to the bowl with the potatoes. Mix in dressing until thoroughly combined. Check seasonings.

Notes
Eggs should be just done, with the slightest softness in the very center of the yolk, not overcooked with a gray-green yolk exterior.

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook15

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 ½ pound Russet potato peeled and cut into thirds, crosswise
3 egg large
16 ounce elbow macaroni
1 tablespoon Kosher salt
¾ cup sweet onion chopped
¾ cup carrot grated
¾ cup frozen peas rinsed in cold water
For the dressing:
¾ cup mayonnaise
3 tablespoon rice vinegar
2 teaspoon Kosher salt
½ teaspoon ground white pepper

Cooking Tools Required
Colander, Cutting board, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Vegetable Peeler

Reheating/Serving Instructions
Store in refrigerator (38 degrees) for up to 5 days.

Nutrition
Calories: 364kcal | Carbohydrates: 48g | Protein: 9g | Fat: 15g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 1302mg | Potassium: 452mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1687IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 2mg

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Egg Muffin Tex-Mex Style With Turkey and Veggies
$0.00 Cooking Fee
12 servings
Egg Muffin Tex-Mex Style With Turkey and Veggies

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Recipe adapted from:
Lexi's Clean Kitchen

$0.00 Cooking Fee
Serving Size: 1-2 muffins

Dairy Free Diabetes Friendly Gluten Free Keto Lower Carb Nut Free Paleo Refined Sugar Free Soy Free Whole 30
Indulge in the savory goodness of these Tex-Mex Egg Muffin Cups, bursting with flavor and ideal for convenient meal prep! Crafted with ground turkey and veggies, these muffins offer a tasty and protein-packed breakfast on the go. This recipe will require 2 muffin pans.

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Instructions
Preheat oven to 350ºF
In a medium skillet, heat oil and sauté peppers and onions for 5-7 minutes until soft
Add in turkey and spices and cook until browned
Add in spinach, and tomato. Toss to combine and set aside.
In a large bowl whisked together eggs. Add in the turkey and veggies. Season with 1/2 salt and 1/4 teaspoon black pepper.
Pour into greased muffin tin
Bake for 20 minutes until eggs are firm
Garnish and serve!

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size12

Ingredients

Ingredients
1 tablespoon avocado oil
1 red bell pepper finely diced
1 green bell pepper finely diced
1 small yellow onion finely diced
1 pound 93% lean ground turkey
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground paprika
1/2 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon dry oregano
1 cup fresh spinach
1 Roma tomato finely diced
1 jalapeno pepper seeded and diced
9 egg whisked
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
4 tablespoon fresh cilantro chopped, for garnish

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Standard muffin pan

Reheating/Serving Instructions
Heat in microwave on medium power about 30 seconds, more or less until warm.

Nutrition
Calories: 126kcal | Carbohydrates: 3g | Protein: 12g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 151mg | Sodium: 270mg | Potassium: 215mg | Fiber: 1g | Sugar: 1g | Vitamin A: 876IU | Vitamin C: 24mg | Calcium: 36mg | Iron: 1mg

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Swedish Meatballs
$0.00 Cooking Fee
Up to 10 servings
Swedish Meatballs

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Recipe adapted from:
Stephanie

$0.00 Cooking Fee
Serving Size: 3 meatballs

Diabetes Friendly Heart Healthy Lower Carb Refined Sugar Free
These juicy and flavorful Swedish Meatballs are smothered in a savory gravy that you can serve with noodles or mashed potatoes.
https://thecozycook.com/swedish-meatball-recipe/

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https://thecozycook.com/swedish-meatball-recipe/

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Instructions
Heat ½ of the olive oil in a large, high-walled skillet and add the finely diced onions and garlic. Soften for 5 minutes. Set aside and let cool.
In a large bowl, combine the breadcrumbs, Parmesan cheese, whisked egg, milk, cooled onions/garlic, salt, oregano, allspice, nutmeg, and pepper. Gently incorporate the meat until evenly combined, but without overworking it (otherwise the meatballs will be tough instead of tender).
Roll into 1 ½-inch meatballs and place on a plate. (A small cookie scoop makes it easier to roll balls of uniform size.) Transfer to the fridge and let them chill for 15 minutes, or up to overnight. Cover if chilling overnight.
While the meatballs chill, combine the beef broth, chicken bouillon, Worcestershire sauce, Dijon, and parsley in a large measuring cup with a spout. Set aside.
Heat remaining olive oil in a large skillet over medium-high heat.
Brown the meatballs in batches, leave plenty of room around each so that you can easily rotate them with a spoon to brown on all sides. Brown for about 1 minute per side. Remove and set aside. Add additional oil and/or decrease heat slightly as needed throughout cooking.
Melt the butter in the same skillet and use a silicone spatula to “clean” the bottom of the skillet. Stir in the flour and cook for 2 minutes, stirring continuously, until it begins to brown.
Add the beef broth mixture in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer.
Place the sour cream in a medium bowl. Spoon some of the sauce into the bowl (about ¼ cup), and stir until well-combined. Stir it into the sauce over low heat until incorporated.
Add the meatballs back to the skillet along with any juices from the plate. Spoon the sauce on top. Allow them to heat through over low heat for 10-15 minutes (or until cooked through), partially covered. Garnish with fresh parsley and serve over mashed potatoes or egg noodles.

Cook Times

Active Prep25

Hands-On Cook30

Hands-Off Cook15

Passive0

Total Time1 hour 10 minutes

Recipe Serving Size10

Ingredients

Ingredients
Meatballs (33)
2 tablespoon extra virgin olive oil divided in half
½ cup yellow onion finely diced
2 clove garlic minced
½ cup panko breadcrumbs
¼ cup grated parmesan cheese
1 egg large, whisked
1/3 cup milk
1 teaspoon Kosher salt
¼ teaspoon dried oregano
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
¼ teaspoon freshly ground black pepper
¾ pound 80% lean ground beef
½ pound ground pork
Sauce
4 tablespoon butter
4 tablespoon all-purpose flour
2 cup beef broth
1 chicken bouillon cube
2 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon dried parsley
½ cup sour cream at room temperature

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, plate, Sharp Knives

Reheating/Serving Instructions
Heat in the microwave or stove top until heated through.

Nutrition
Calories: 288kcal | Carbohydrates: 7g | Protein: 13g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 548mg | Potassium: 257mg | Fiber: 1g | Sugar: 1g | Vitamin A: 275IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg

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Spider Cookies
$0.00 Cooking Fee
Up to 10 servings
Spider Cookies

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Recipe adapted from:
Diana Long

$0.00 Cooking Fee
Serving Size: 2 cookies

Vegetarian
Fans of classic Halloween candy like Reese's will love these peanut butter and chocolate delights.
https://www.thepioneerwoman.com/food-cooking/recipes/a37002555/spider-cookies-recipe/

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https://www.thepioneerwoman.com/food-cooking/recipes/a37002555/spider-cookies-recipe/

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Instructions
Preheat oven to 350˚.
Beat together the peanut butter, shortening, butter, and both sugars in a large bowl with an electric mixer, 4 to 5 minutes, until fluffy and combined. Add the egg and vanilla extract and beat until combined.
Whisk together the flour, baking soda, and salt in a separate bowl. With the mixer on low speed, add the flour mixture to the peanut butter mixture and beat until well mixed.
Scoop the dough into 20 even portions (about 2 packed tablespoons each) and roll into balls. Flatten each ball slightly and arrange the cookies 2 inches apart on parchment paper-lined baking sheets. Press the center of each cookie with your thumb. Bake for 8 to 10 minutes, rotating the cookie sheets halfway through.
As you pull the cookies out of the oven, gently place 1 Reese's Mini just barely below the center of each cookie, allowing the warm cookie to melt the chocolate "body" into place. Then, very gently press 1 chocolate covered raisin or peanut "head" right above the Reese's Mini on each cookie. Allow the cookies to cool for 5 minutes on the baking sheets. Transfer the cookies to a wire rack to cool completely.
Once the cookies are cool, use the gel writing icing to draw 8 legs from the body of each spider. Allow the icing to set and enjoy!

Cook Times

Active Prep45

Hands-On Cook0

Hands-Off Cook10

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 cup creamy peanut butter
1/2 cup vegetable shortening
1/4 cup butter softened
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg large
1 teaspoon pure vanilla extract
2 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon Kosher salt
20 miniature peanut butter cups such as Reese's Mini's
20 chocolate covered raisins
black writing gel icing

Cooking Tools Required
Baking sheet, Cooling Rack, Electric Hand Mixer, Electric Pressure Cooker, Measuring cups and spoons, Mixing bowls, Mixing spoon, parchment paper, Whisk

Nutrition
Calories: 502kcal | Carbohydrates: 44g | Protein: 10g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 29mg | Sodium: 431mg | Potassium: 239mg | Fiber: 2g | Sugar: 21g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg

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