Chocolate Tofu Mousse

Yield: 2 servings

2.5 oz dark chocolate

6 oz silken tofu

1-2 tbsp maple syrup

1 tbsp cocoa powder

1/4 tsp salt

1. Melt the chocolate in a double boiler.

2. Combine all ingredients in a blender. Blend until smooth.

3. Refrigerate for at least 30 minutes before serving.

https://thefeedfeed.com/healthylittlecravings/silken-tofu-chocolate-mousse

Shortbread Cookies (from Lisa)

Yield: 30 cookies

1 cup salted butter, softened

1/2 cup sugar

1 egg yolk

1 tsp vanilla

2 cups all-purpose flour

1/4 tsp salt

optional: sparkling, superfine, or granulated sugar, for sprinkling

1. Preheat the oven to 350F. Line two baking sheets with parchment paper.

2. In a large bowl, stir butter until it is the texture of mayonnaise.

3. Add the sugar and stir to combine.

4. Add the egg yolk and vanilla and stir to combine.

5. Add the flour and salt. Combine into a dough.

6. Roll out to desired thickness. Cut shapes. Decorate.

7. Bake for 9-10 minutes, until the edges begin to brown.

Lisa Lee (recipe in WhatsApp)

Chicken Shawarma

Yield: 6 servings

2 lbs chicken thighs, boneless and skinless

2 cloves garlic, minced

1 tbsp coriander

1 tbsp cumin

1 tbsp cardamom

1 tsp cayenne pepper

2 tsp smoked paprika

salt and pepper

2 tbsp lemon juice

3 tbsp olive oil

1. In a bowl, combine all ingredients. Let marinate in the fridge for 2-24 hours.

2. Cook chicken in a skillet or on the grill.

3. Serve with yogurt sauce, sliced lettuce, tomato slices, red onion slices, and hot sauce with flatbread.

https://www.recipetineats.com/chicken-sharwama-middle-eastern/

Beef Stroganoff (Slow Cooker)

Yield: 6 servings

3 tbsp olive oil, divided

3 tbsp butter

2 lbs stewing beef, cut into 2-inch chunks

1 large white onion, sliced

2 cloves garlic, minced

12 oz crimini mushrooms

salt and pepper

3 tbsp flour

1/4 cup dry white wine

2 cups beef stock

1 tbsp dijon mustard

3/4 tsp hot paprika

2 tsp worcestershire sauce

1/2 cup sour cream

1/4 cup parsley, chopped

1. Place all ingredients except sour cream and parsley into the slow cooker.

2. Cook on high for 4-5 hours or until beef is tender.

3. Let cool to at least room temperature before adding in sour cream and parsley.

4. Serve over egg noodles, polenta, or mashed potatoes.

https://www.thekitchn.com/beef-stroganoff-recipe-23651072#post-recipe-590760070

Peanut Butter Granola Bars

Yield: 1 8x8 dish

1 cup peanut butter

2/3 cup honey

1 tsp vanilla

1/2 tsp salt

2 1/2 cups rolled oats

1/3 cup chocolate chips

3 tbsp pumpkin seeds

1. Line an 8x8 baking pan with parchment paper.

2. In a large bowl, combine peanut butter, honey, vanilla, and salt, and stir until smooth.

3. Add oats, chocolate chips, and pumpkin seeds. The mixture might seem dry at first, but it will come together.

4. Transfer to a prepared baking pan and press down until flat. Use a second piece of parchment paper and the back of a measuring cup to help flatten the mixture.

5. Chill for at least 1 hour.

6. Slice into bars. Store bars in fridge.

https://www.loveandlemons.com/granola-bars-recipe

Chocolate Chip Cookies (shortbread-y)

Yield: 16 cookies

1/2 cup salted butter, melted

1/2 cup granulated sugar

1/4 cup brown sugar

1 tsp vanilla extract

1 egg

1 1/2 cups all-purpose flour

1/2 tsp baking soda

1/4 tsp salt

1/2 cup chocolate chips

1. Preheat oven to 350F.

2. In a mixer or large bowl, mix the butter and sugars.

3. Add egg and vanilla and mix to combine.

4. Add flour, baking soda, and salt. Mix until crumbles form. Use your hands to press the crumbles together into a dough.

5. Add in chocolate.

6. Line two large baking sheets with parchment paper.

7. Roll dough into balls and place on prepared baking sheets.

8. Bake for 9-10 minutes until the edges are golden brown.

9. Remove from oven and sprinkle with sea salt. Cool for 5 minutes.

https://pinchofyum.com/the-best-soft-chocolate-chip-cookies

Vanilla Cupcakes

Yield: 11 muffins

1 3/4 cups flour

1 cup sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 cup butter, softened to room temperature

2 eggs

1/3 cup sour cream

1/4 cup coconut oil, melted

1 tsp vanilla extract

2/3 cups whole milk

1. Preheat the oven to 350F. Line a cupcake pan with liners.

2. In a large mixing bowl, mix together flour, sugar, baking powder, baking soda, and salt. Set aside.

3. Add butter and mix until incorporated. It will have a very fine crumb texture.

4. In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.

5. Add the egg mixture to the flour mixture and mix until just combined.

6. Slowly add milk and mix until just combined. The batter will be liquid.

7. Divide the batter between 12 muffin cups.

8. Bake for 15 to 20 minutes, or until a tester comes out clean.

9. Transfer muffins to a wire rack to cool partially before serving or completely before storing.

https://www.cupcakeproject.com/best-vanilla-cupcake-recipe/#recipe