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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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Pumpkin Pie Spiced Roasted Butternut Squash Soup
$0.00 Cooking Fee
Up to 10 servings
Pumpkin Pie Spiced Roasted Butternut Squash Soup

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 8 ounces

Diabetes Friendly Gluten Free Nut Free Refined Sugar Free Soy Free Vegetarian
Butternut squash, apples, and onions, are roasted together with pumpkin pie spice for depth of flavor and a touch of sweetness.

Pumpkin Pie Spiced Roasted Butternut Squash Soup quantity

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

Instructions
Preheat oven to 425 degrees.
Spread the squash, apples and onions in a single layer on 2 large baking sheets. Sprinkle with olive oil, pumpkin pie spice, salt and pepper, tossing until well coated.
Place in oven and roast, stirring occasionally, until the vegetables are tender and nicely browned, about 30-45 minutes.
Working in batches, transfer the roasted vegetables to a food processor or a blender and process until coarsely pureed. With the processor or blender running pour in about 1 cup of the stock and continue to process until relatively smooth.
Place the soup into a large saucepan set over medium heat. Stir in the remaining broth and bring to a simmer, stirring often. Taste and adjust the seasonings.

Notes
If you have a stick blender omit steps 4 and 5 and transfer the roasted vegetables to a large saucepan set over medium heat. Add 3 cups of stock and blend until smooth. Add remaining stock and bring soup to a simmer. For a richer and creamier soup add 1 cup heavy cream to the soup, cutting back on the stock by ½ cup.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 ½ pound butternut squash halved, seeded, peeled and cut into 1-inch pieces
2 granny smith apple peeled, cored and cut into quarters, then crosswise in half
2 yellow onion medium, peeled and cut into 1-inch cubes
3 tablespoon extra virgin olive oil
2 teaspoon pumpkin pie spice
1 teaspoon Kosher salt more or less to taste
1/4 teaspoon freshly ground black pepper
6 ½ cup vegetable stock
Optional:
1 cup heavy cream

Cooking Tools Required
5-quart saucepot, Blender, Cutting board, Heavy duty rimmed baking sheet, Immersion Blender, Ladle, Measuring cups and spoons, Oven, parchment paper, Sharp Knives, Vegetable Peeler, Wooden Spatula

Reheating/Serving Instructions
Heat in microwave on medium high heat until heated through. May be necessary to add additional broth or water.

Nutrition
Calories: 207kcal | Carbohydrates: 23g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 27mg | Sodium: 856mg | Potassium: 503mg | Fiber: 4g | Sugar: 9g | Vitamin A: 12756IU | Vitamin C: 27mg | Calcium: 81mg | Iron: 1mg

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Cold Cucumber Soup
$0.00 Cooking Fee
Up to 10 servings
Cold Cucumber Soup

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Recipe adapted from:
Love & Lemons

$0.00 Cooking Fee

Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegetarian
This chilled cucumber soup dish is a delicious summer starter or side dish! Fresh herbs, Greek yogurt, and lemon juice make it bright, creamy, and refreshing.

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Instructions
In a blender, combine the cucumbers, yogurt, basil, olive oil, lemon juice, dill, garlic, salt, honey, and several grinds of pepper and blend until smooth. Chill for at least 4 hours.
Serve in bowls and garnish with the reserved cucumber slices, fresh herbs, drizzles of olive oil, and freshly ground black pepper.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time10 minutes

Recipe Serving Size10

Ingredients

Ingredients
2.5 pound Persian cucumber thinly sliced, reserve a few slices for garnish
2 cup 5% Greek yogurt
1 cup fresh basil
1/3 cup extra virgin olive oil more for drizzling
4 tablespoon fresh lemon juice
3 tablespoon fresh dill
1 clove garlic taste and add an extra clove if not strong enough
1 teaspoon sea salt
2/3 teaspoon honey
1/4 teaspoon freshly ground black pepper
For Garnish
Fresh mint or dill, or chives
cucumber sliced

Cooking Tools Required
Blender, Cutting board, Mixing bowls, Sharp Knives

Nutrition
Calories: 109kcal | Carbohydrates: 7g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 250mg | Potassium: 239mg | Fiber: 1g | Sugar: 4g | Vitamin A: 257IU | Vitamin C: 6mg | Calcium: 68mg | Iron: 1mg

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Lemon Ricotta Cookies with Lemon Glaze
$0.00 Cooking Fee
22 servings
Lemon Ricotta Cookies with Lemon Glaze

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Recipe adapted from:
Giada De Laurentiis

$0.00 Cooking Fee
Serving Size: 2 cookies

Soy Free Vegetarian
These lovely cookies have a tender cake-like texture and are topped with a luscious lemon glaze. Perfect for a Spring holiday treat!
https://www.foodnetwork.com/recipes/giada-de-laurentiis/lemon-ricotta-cookies-with-lemon-glaze-recipe-1950241

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https://www.foodnetwork.com/recipes/giada-de-laurentiis/lemon-ricotta-cookies-with-lemon-glaze-recipe-1950241

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Instructions
For the cookies:
Preheat the oven to 375 degrees F.
In a medium bowl combine the flour, baking powder, and salt. Set aside.
In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
For the glaze:
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Store in an air tight container.

Cook Times

Active Prep30

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time35 minutes

Recipe Serving Size22

Ingredients

Ingredients
2 1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup unsalted butter softened
2 cup sugar
2 egg
15 ounce ricotta cheese
3 tablespoon fresh lemon juice
1 lemon zested
For the glaze:
1 1/2 cup powdered sugar
3 tablespoon fresh lemon juice
1 lemon zested

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

Nutrition
Calories: 231kcal | Carbohydrates: 38g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 148mg | Potassium: 50mg | Fiber: 1g | Sugar: 26g | Vitamin A: 237IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 1mg

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Caramel Apple Cookies
$0.00 Cooking Fee
16 servings
Caramel Apple Cookies

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Recipe adapted from:
Buttermilk by Sam

$0.00 Cooking Fee
Serving Size: 1 cookie

Nut Free Soy Free Vegetarian
Chewy oatmeal cookies made to taste like a caramel apple.
https://buttermilkbysam.com/caramel-apple-cookies/#wprm-recipe-container-6209

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https://buttermilkbysam.com/caramel-apple-cookies/#wprm-recipe-container-6209

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Instructions
Preheat the oven to 350 F. Line two baking sheets with parchment paper.
Beat together the butter and brown sugar for about 5 minutes, until light and fluffy.
Add the egg yolks and beat for a few minutes. Add the salt, soda, cinnamon, vanilla and oats and beat to combine.
Fold in the flour and ground freeze dried apples.
Scoop onto a cookie sheet, about 2 tablespoons of dough for each cookie.
Press a chewy caramel candy in the center and cup & turn the cookie dough between your hands so that it stands tall and mostly covers the caramel (leave some peeking out the top).
Bake for 10-12 minutes until golden at the edges.

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time35 minutes

Recipe Serving Size16

Ingredients

Ingredients
½ cup unsalted butter
⅔ cup light brown sugar
2 egg yolk large
¼ teaspoon fine sea salt
½ teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1 cup rolled oats
3.5 ounce all-purpose flour
3/4 ounce freeze dried apple ground into a powder
16 caramel squares

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

Nutrition
Calories: 177kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 101mg | Potassium: 69mg | Fiber: 1g | Sugar: 16g | Vitamin A: 214IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

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Pistachio Pinwheel Cookies
$30.00 Cooking Fee
32 servings
Pistachio Pinwheel Cookies

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Recipe adapted from:
Claire Saffitz

$30.00 Cooking Fee
Serving Size: 1 cookie

Soy Free Vegetarian
These cookies are rolled and cut before baking to produce a beautiful "pinwheel" pattern.
https://cooking.nytimes.com/recipes/1021709-pistachio-pinwheels?smid=ck-recipe-iOS-share&fbclid=IwAR1_FQq_R_M1CiaGpxNYAYB_TL9VIxQdsJWD-YvYmAGtuiW6Hqo34ejS_8o

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https://cooking.nytimes.com/recipes/1021709-pistachio-pinwheels?smid=ck-recipe-iOS-share&fbclid=IwAR1_FQq_R_M1CiaGpxNYAYB_TL9VIxQdsJWD-YvYmAGtuiW6Hqo34ejS_8o

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Instructions
In a food processor, pulse the pistachios until they’re very finely ground but not yet forming a paste, about 25 second-long pulses. Transfer the ground pistachios to a small bowl and set aside.
To the same food processor (no need to wash after grinding the pistachios), add the butter and confectioners’ sugar, and process until the mixture is smooth and creamy. Add the yolks and almond extract, and process until the mixture is smooth and light. Add the flour and salt, and pulse, scraping down the sides of the bowl once or twice, until you have a stiff, uniform dough.
Transfer two-thirds of the dough (about 10 ounces/240 grams) to a medium bowl and add the almond flour to the bowl. Use a flexible spatula to work the almond flour into the dough until you have a uniform mixture.
Scrape the almond dough onto a piece of parchment paper. Pat it down with your hands into a thinner layer, then place a piece of parchment paper on top. Roll out the dough between the sheets of parchment into a slab measuring about 12-by-8 inches and ¼-inch thick. (Uncover the dough and use a small offset spatula to shape the dough into a rectangle if necessary.) Slide the parchment paper onto a baking sheet and refrigerate the slab until firm, 10 to 15 minutes.
Meanwhile, add the ground pistachios to the food processor with the remaining dough and pulse until the mixture is thoroughly blended and the dough has taken on a green color, about 7 pulses. Set aside at room temperature while the almond dough chills.
Remove the almond dough from the refrigerator and plop tablespoon-size pieces of the pistachio dough across the surface of the slab. Use the offset spatula to spread the pistachio dough across the length of the slab in an even layer, leaving a ½-inch border along the longer sides. Starting at one of the longer sides and using the parchment paper to help you, roll the dough into a tight spiraled log. Wrap the log in parchment paper and transfer to the refrigerator. Chill until the dough is very firm, at least 1 hour.
When ready to bake, arrange two oven racks in the upper and lower thirds of the oven and heat to 350 degrees. Line two large rimmed baking sheets with parchment paper and set aside.
Sprinkle the demerara sugar across a cutting board. Remove the log from the refrigerator, unwrap, and roll across the board in the sugar, pressing down very firmly as you roll so the sugar adheres. Continue to roll and press until the entire log is coated. Using a sharp knife, shave a thin crosswise slice off of each end so you have straight sides with the full spiral exposed. Cut the log in half crosswise, then cut each half in half again to make quarters, and cut each quarter in half again for eighths. (This ensures even, equal slices.) As you cut, roll the pieces on the cutting board to prevent the pinwheels from gaining a flat side and losing their round shape. Cut each piece into 4 equal slices to make 32 cookies.
Divide the cookies between the two prepared baking sheets and space them evenly. Bake the cookies on the upper and lower racks until they are golden around the edges, 15 to 20 minutes, switching racks and rotating the sheets front to back halfway through baking. Remove from the oven and let cool completely on the baking sheets.

Cook Times

Active Prep45

Hands-On Cook0

Hands-Off Cook15

Passive60

Total Time2 hours

Recipe Serving Size32

Ingredients

Ingredients
⅔ cup shelled pistachios shelled raw unsalted
¾ cup unsalted butter 1½ sticks, cut into ½-inch pieces, at room temperature
¾ cup sugar plus 2 tablespoons
2 egg yolk large
½ teaspoon almond extract
1 cup all-purpose flour
½ teaspoon Kosher salt
1⅓ cup almond flour
For rolling:
½ cup demerara sugar

Cooking Tools Required
Baking sheet, Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Refrigerator, Sharp Knives

Nutrition
Calories: 127kcal | Carbohydrates: 13g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 38mg | Potassium: 34mg | Fiber: 1g | Sugar: 8g | Vitamin A: 160IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

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Misir Wat (Ethiopian Spiced Red Lentils)
$0.00 Cooking Fee
Up to 10 servings
Misir Wat (Ethiopian Spiced Red Lentils)

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Recipe adapted from:
Kimberly Killebrew

$0.00 Cooking Fee
Serving Size: 1/2 cup

Brain Food Egg Free Gluten Free Nut Free Postpartum Pregnancy Refined Sugar Free Soy Free Vegetarian
One of Ethiopia's most popular vegetarian dishes, you'll be blown away by the incredible flavor!
https://www.daringgourmet.com/misir-wat-ethiopian-spiced-red-lentils/

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https://www.daringgourmet.com/misir-wat-ethiopian-spiced-red-lentils/

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Instructions
Melt 3 tablespoons of the ghee in a medium stock pot. Add the onions and cook over medium-high heat for 8-10 minutes until golden brown.
Add the garlic, tomatoes, tomato paste and 1 tablespoon of the berbere and cook for 5-7 minutes. Reduce the heat if needed to prevent burning.
Add the lentils, broth and salt, bring it to a boil, reduce the heat to low and cover and simmer the lentils, stirring occasionally, for 40 minutes (adding more broth if needed) or until the lentils are soft.
Stir in the remaining tablespoon of ghee and berbere. Simmer for a couple more minutes. Add salt to taste.

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook40

Passive0

Total Time1 hour 5 minutes

Recipe Serving Size10

Ingredients

Ingredients
8 tablespoon ghee divided
2 yellow onion large, very finely diced
6 clove garlic finely minced
2 Roma tomato very finely chopped
6 tablespoon tomato paste
4 tablespoon berbere (Ethiopian Spice Blend) divided
2 cup red lentils rinsed
5 cup vegetable broth
2 teaspoon Kosher salt

Cooking Tools Required
5-quart saucepot, Cutting board, Measuring cups and spoons, Sharp Knives, Wooden Spatula

Reheating/Serving Instructions
Heat in the microwave on medium-high heat until heated through or in a pot over medium heat on the stove top.

Nutrition
Calories: 269kcal | Carbohydrates: 30g | Protein: 11g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 31mg | Sodium: 1068mg | Potassium: 572mg | Fiber: 13g | Sugar: 4g | Vitamin A: 1463IU | Vitamin C: 8mg | Calcium: 44mg | Iron: 4mg

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Potato Chip Cookies
$0.00 Cooking Fee
12 servings
Potato Chip Cookies

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Recipe adapted from:
Anne

$0.00 Cooking Fee
Serving Size: 2 cookies

Nut Free Soy Free Vegetarian
These cookies are the perfect combination of sweet and salty, plus they have a nice crip texture.
https://www.upstateramblings.com/potato-chip-cookies/

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https://www.upstateramblings.com/potato-chip-cookies/

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

Instructions
Crush the 6 cups of potato chips by putting them in a ziploc bag and rolling them with a rolling pin. Or just crush them with your hands. You want to end up with about 2 cups of crushed potato chips. Once you are done crushing measure 1 cup of potato chips for mixing into the batter and set the remaining crushed chips aside.
In a mixer beat the butter on high speed for about 1 minute.
Then add the sugar and vanilla and mix until everything is combined and creamy.
Add the egg and beat the mixture again.
Add the flour and mix it until it is mixed into the batter.
Then stir 1 cup of potato chips into the batter. You can stir them in by hand or use a mixer, but don't overmix the potato chips.
Cover the dough and chill it for about 1 hour, until it is easy to handle.
Preheat the oven to 350 F.
Shape the dough into 1 inch balls, with a cookie scoop or by rolling them between your hands.
Put the balls about 1 inch apart on a cookie sheet. Either use an ungreased cookie sheet or cover it with a silicone baking mat.
Use a drinking glass or your fingers to flatten the cookies until they are about 1/4 inch thick.
Take some of the remaining potato chips and sprinkle them on top of the cookies, pressing them down lightly into the dough.
Bake for about 12 minutes until the cookies are just starting to brown on the edges.
Cool the cookies on wire racks.

Notes
Don't crush the potato chips so much that they are powder, they should be recognizable potato chip crumbs.

Cook Times

Active Prep10

Hands-On Cook12

Hands-Off Cook0

Passive60

Total Time1 hour 22 minutes

Recipe Serving Size12

Ingredients

Ingredients
6 cup potato chip separated, not crushed
3/4 cup butter
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1 egg
1 3/4 cup all-purpose flour

Cooking Tools Required
Baking sheet, Electric Hand Mixer, Mixing bowls, Mixing spoon, Oven, parchment paper, Spatula

Nutrition
Calories: 432kcal | Carbohydrates: 45g | Protein: 5g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 231mg | Potassium: 539mg | Fiber: 2g | Sugar: 9g | Vitamin A: 374IU | Vitamin C: 9mg | Calcium: 17mg | Iron: 1mg

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Classic Beef Borscht (Beef and Beet Soup)
$13.75 Cooking Fee
Up to 10 servings
Classic Beef Borscht (Beef and Beet Soup)

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Recipe adapted from:
Natasha Kravchuk

$13.75 Cooking Fee
Serving Size: 1 1/2 cups

Egg Free Nut Free Postpartum Soy Free
This hearty and delicious Ukrainian soup is made with stew meat, root vegetables, cabbage, and of course beets for brilliant color.
https://natashaskitchen.com/borscht-recipe-with-meat/

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https://natashaskitchen.com/borscht-recipe-with-meat/

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

Instructions
Cut meat into 1" pieces and place in a large soup pot with cold water and salt. Bring it to a boil and remove the foam as soon as it boils (if you wait, it will be hard to get rid of foam as it integrates into the broth and you'd have to strain it later). Reduce heat, partially cover and simmer 45 minutes, periodically skimming off any foam that rises to the top.
Grate beets on the large grater holes (a food processor works amazingly well). Place them in a large heavy-bottom skillet with olive oil and vinegar and saute for 5 minutes, then reduce heat to med/low and add sugar and tomato sauce. Mix thoroughly and saute until starting to soften, stirring occasionally (about 10 min). Remove from pan and set aside.
In the same skillet (no need to wash it), Saute onion in butter for 2 min. Add grated carrot and sautee another 5 min or until softened, adding more oil if it seems too dry.
Once the meat has been cooking for 45 min, place sliced potatoes into the soup pot and cook 10 min, then add cabbage, sauteed beets, onion & carrot, and chopped tomatoes. Cook another 10 minutes or until potatoes can be easily pierced with a fork.
Add 2 bay leaves, ground pepper, and more salt to taste.
Chop parsley and pressed garlic then stir them into the soup pot, immediately cover and remove from heat. Let the pot rest covered for 20 minutes for the flavors to meld. Ladle into individual bowls and top with a dollop of sour cream.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook75

Passive0

Total Time1 hour 45 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 pound stew meat
14 cup cold water
1 tablespoon Kosher salt more or less to taste
3 beet medium, washed, peeled and grated
4 tablespoon extra virgin olive oil
1 tablespoon white wine vinegar
1 tablespoon granulated sugar
2 tablespoon canned tomato sauce or paste
1 tablespoon unsalted butter
1 onion medium, finely diced
2 carrot grated
3 yukon gold potato medium peeled and cut into bite-sized pieces
1/2 head green cabbage roughly sliced
2 tomato diced
2 bay leaf
1/4 teaspoon freshly ground black pepper
1/3 cup Italian parsley chopped, some saved for garnish
2 clove garlic pressed
Garnish:
1/2 cup sour cream

Cooking Tools Required
12-inch nonstick skillet, 5-quart saucepot, Tongs, Top Stove, Wooden Spatula

Reheating/Serving Instructions
Heat in the microwave on medium-high power until heated through.

Nutrition
Calories: 230kcal | Carbohydrates: 20g | Protein: 13g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 807mg | Potassium: 739mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3300IU | Vitamin C: 41mg | Calcium: 84mg | Iron: 2mg

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Bloody Broken Glass Cupcakes
$0.00 Cooking Fee
12 servings
Bloody Broken Glass Cupcakes

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Recipe adapted from:
Allrecipes/Jai

$0.00 Cooking Fee
Serving Size: 1 cupcake

Soy Free Vegetarian
These broken glass cupcakes look painfully good to eat. You can add fake blood and sugar glass to your favorite flavor of cupcake to get the desired effect. Recipe from: allrecipes.com
https://www.allrecipes.com/recipe/216230/bloody-broken-glass-cupcakes/

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https://www.allrecipes.com/recipe/216230/bloody-broken-glass-cupcakes/

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

Instructions
Preheat an oven to 350 degrees F (175 degrees C). Line 2, 12-cupcake tins with paper cupcake liners.
Blend cake mix, 1 cup water, vegetable oil, and eggs in a large bowl. Beat with a mixer on low speed for 2 minutes. Divide cake batter between lined cupcake tins.
Bake cupcakes in preheated oven until a toothpick inserted in the center comes out clean, 18 to 22 minutes. Cool completely. Frost cupcakes with white frosting.
Make the sugar glass. Mix 2 cups water, 1 cup corn syrup, white sugar, and cream of tartar in a large saucepan; bring to a boil. Use a candy thermometer and boil sugar syrup until temperature reaches 300 degrees (hard ball), stirring constantly. The mixture will thicken as water evaporates. When sugar reaches 300 degrees, quickly pour onto a metal baking pan. Cool until completely hardened. Break into "shards" using a meat mallet.
Make the edible blood. Mix together 1/2 cup corn syrup and cornstarch in a large bowl. Slowly stir in the 1/4 cup of water, adding more if necessary, until the corn syrup mixture has thickened to the consistency of blood. Stir in the red and blue food coloring.
Stab each frosted cupcake with a few shards of broken sugar glass. Drizzle on drops of "blood" to complete the effect.

Cook Times

Active Prep10

Hands-On Cook55

Hands-Off Cook20

Passive0

Total Time1 hour 25 minutes

Recipe Serving Size12

Ingredients

Ingredients
18.25 ounce box white cake mix
1 cup water
1/3 cup avocado oil
3 egg
16 ounce can white frosting
Sugar Glass:
2 cup water
1 cup light corn syrup
3 1/2 cup granulated sugar
1/4 teaspoon cream of tartar
Edible Blood:
1/2 cup light corn syrup
1 tablespoon cornstarch
1/4 cup water or more as needed
15 drops red food coloring
3 drops blue food coloring

Cooking Tools Required
Baking sheet, Electric Hand Mixer, Instant read thermometer, Mixing bowls, Muffin tin liners, Saucepan, Spatula, Standard muffin pan

Nutrition
Calories: 297kcal | Carbohydrates: 59g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 20mg | Potassium: 27mg | Fiber: 1g | Sugar: 58g | Vitamin A: 59IU | Calcium: 9mg | Iron: 1mg

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Pumpkin Pie Spiced Oatmeal Cookies with Maple Glaze
$0.00 Cooking Fee
16 servings
Pumpkin Pie Spiced Oatmeal Cookies with Maple Glaze

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Recipe adapted from:
Riley Wofford

$0.00 Cooking Fee
Serving Size: 1 cookie

Soy Free Vegetarian
Soft and chewy with a maple glaze that adds an autumnal flair, these pumpkin oatmeal cookies are just the thing to fill up your cookie jar this fall.
https://www.delish.com/cooking/recipe-ideas/a40742607/pumpkin-oatmeal-cookies-recipe/

Pumpkin Pie Spiced Oatmeal Cookies with Maple Glaze quantity

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https://www.delish.com/cooking/recipe-ideas/a40742607/pumpkin-oatmeal-cookies-recipe/

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Adjust the ingredients measurement scale here by changing this number. 16

Instructions
Arrange racks in upper and lower thirds of oven; preheat to 350°. Line 2 large baking sheets with parchment paper.
In a large bowl, whisk flour, pumpkin pie spice, baking soda, and salt. In another large bowl, using an electric mixer on medium speed, beat butter and brown sugar until light and fluffy, about 2 minutes. Add egg, pumpkin, and maple syrup and beat on medium speed until combined, then gradually add flour mixture and beat until fully combined. Stir in oats and pecans. Cover and refrigerate until cold, about 30 minutes.
Scoop out 16 (1/4-cup) balls of dough and arrange 2" apart on prepared baking sheets. Slightly flatten with the palm of your hand. Bake until cookies are firm and lightly browned, 14 to 16 minutes. Let cool completely.
GLAZE
In a small bowl, whisk powdered sugar, maple syrup, and pumpkin pie spice. Add water, 1 teaspoon at a time, until icing is thick but pourable.
Drizzle icing over cooled cookies. Let stand until icing sets, about 15 minutes.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook16

Passive30

Total Time1 hour 11 minutes

Recipe Serving Size16

Ingredients

Ingredients
1 cup all-purpose flour
1 1/2 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
1/2 cup unsalted butter softened
1/2 cup light brown sugar packed
1 egg large
1/3 cup canned pumpkin puree
2 tablespoon maple syrup
1 1/2 cup rolled oats
1/2 cup chopped pecans
GLAZE
3/4 cup powdered sugar
1 tablespoon maple syrup
1 pinch pumpkin pie spice
1 teaspoon water more or less

Cooking Tools Required
Baking sheet, Cooling Rack, Electric Hand Mixer, Mixing bowls, Mixing spoon, Oven, parchment paper, Spatula

Nutrition
Calories: 192kcal | Carbohydrates: 27g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 111mg | Potassium: 81mg | Fiber: 1g | Sugar: 15g | Vitamin A: 974IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

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Peach Shortcake
$0.00 Cooking Fee
6 servings
Peach 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. Juicy peaches combine with a tender biscuit and lots of rich whipped cream.

Peach Shortcake quantity

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

Instructions
For the fruit topping:
Place 1 sliced whole peach in a large bowl, and crush with a potato masher. Stir in the remaining sliced peaches 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 Prep15

Hands-Off Cook15

Recipe Serving Size6

Ingredients

Ingredients
FRUIT TOPPING
3 peach seeded and sliced
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 peaches and whipped cream in refrigerator for up to 4 days and biscuits at room temperature for up to 2 days or freeze.

Nutrition
Calories: 627kcal | Carbohydrates: 63g | Protein: 7g | Fat: 39g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 443mg | Potassium: 250mg | Fiber: 2g | Sugar: 29g | Vitamin A: 1663IU | Vitamin C: 5mg | Calcium: 178mg | Iron: 3mg

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