Land Studio

Enjoy the deep flavors of bourbon and organic ingredients in these rich brownies. Adding flaky sea salt makes them a great treat for any occasion because it pairs well with the sweetness.

Ingredients: 1 cup organic valley butter. 1 cup organic sugar. 1 cup organic brown sugar. 4 large organic eggs. 1 teaspoon organic vanilla extract. 1/2 cup bourbon. 3/4 cup organic cocoa powder. 1 cup organic all-purpose flour. 1/2 teaspoon sea salt. Flaky sea salt, for topping.

Instructions: Warm the oven up to 175F 350C. Prepare a 9x13-inch baking dish by greasing it. Melt the butter over medium-low heat in a saucepan. Take it off the heat and mix in the sugars until they are well mixed in. Add the eggs one at a time and beat well. Then add the vanilla extract and bourbon and mix well. Put the cocoa powder, flour, and sea salt in a different bowl and mix them together using a sieve. Slowly add to the wet ingredients and mix until everything is just combined. Spread the batter out evenly in the pan that has been prepared. If you stick a toothpick into the middle and it comes out with wet crumbs, the cake is done. While it's still warm, sprinkle with flaky sea salt. Let it cool down before you cut it into squares.

Prep Time: 20 minutes

Cook Time: 30 minutes

Delicate almond meringue cookies with a burst of raspberry flavor, topped with a touch of dark chocolate and sliced almonds. A perfect combination of textures and flavors.

Ingredients: 1 cup almond flour. 1/2 cup powdered sugar. 2 large egg whites. 1/4 teaspoon cream of tartar. 1/4 cup granulated sugar. 1/2 teaspoon vanilla extract. 1/2 cup fresh raspberries, crushed. 1/4 cup dark chocolate, melted. 1 tablespoon sliced almonds.

Instructions: Preheat the oven to 300F 150C and line a baking sheet with parchment paper. In a bowl, mix almond flour and powdered sugar until well combined. In a separate bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add granulated sugar while continuing to beat until stiff, glossy peaks form. Gently fold in the vanilla extract and crushed raspberries into the meringue. Spoon small rounds of the meringue onto the prepared baking sheet. Bake for about 25-30 minutes or until the meringue cookies are crisp and dry. Let the cookies cool completely on a wire rack. Once cooled, drizzle melted dark chocolate over the cookies. Sprinkle sliced almonds on top of the chocolate before it sets. Allow the chocolate to set before serving. Enjoy these delightful Raspberry Meringue Torte Cookies!

Prep Time: 20 minutes

Cook Time: 30 minutes

This quick veggie tofu stir fry is a flavorful and nutritious vegan dish that's perfect for a weeknight dinner. It's packed with protein from tofu and loaded with colorful vegetables, making it both satisfying and healthy.

Ingredients: 200g tofu, cubed. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon cornstarch. 1 tablespoon vegetable oil. 2 cloves garlic, minced. 1 bell pepper, thinly sliced. 1 cup broccoli florets. 1 carrot, julienned. 1/2 cup snap peas. 2 tablespoons hoisin sauce. 1 tablespoon rice vinegar. 1 teaspoon ginger, grated. 2 green onions, sliced. Salt and pepper to taste.

Instructions: In a bowl, combine cubed tofu with soy sauce, sesame oil, and cornstarch. Let it marinate for 10 minutes. Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and cook for 1 minute. Add marinated tofu to the skillet and cook until golden brown, about 5-7 minutes. Add bell pepper, broccoli, carrot, and snap peas to the skillet. Stir-fry for 3-4 minutes until vegetables are tender but still crisp. In a small bowl, whisk together hoisin sauce, rice vinegar, and grated ginger. Pour over the tofu and vegetable mixture. Season with salt and pepper to taste. Stir well to combine. Garnish with sliced green onions before serving. Serve hot over cooked rice or noodles. Enjoy your quick, easy, and totally delicious vegan tofu stir fry!

Prep Time: 15 minutes

Cook Time: 15 minutes

With this Slow Cooker Peanut Butter Cup Cake, you can enjoy the unhealthy mix of chocolate and peanut butter. It's great for satisfying your sweet tooth, and the slow cooker method makes it very simple to make.

Ingredients: 1 box chocolate cake mix. 1 cup water. 3 eggs. 1/2 cup creamy peanut butter. 1/4 cup vegetable oil. 1 cup mini peanut butter cups, chopped. 1 cup chocolate chips.

Instructions: In a mixing bowl, combine chocolate cake mix, water, eggs, peanut butter, and vegetable oil. Mix until well combined. Fold in chopped mini peanut butter cups and chocolate chips. Pour the batter into a greased slow cooker. Cover and cook on low for 4-5 hours or until a toothpick inserted into the center comes out clean. Once done, turn off the slow cooker and let the cake cool slightly before serving.

Prep Time: 15 minutes

Cook Time: 240 minutes

This Slow Cooker Chicken Chili Verde is a delicious take on regular chili that adds the bright flavors of Mexican food. The soft chicken, sour salsa verde, and fragrant spices all work together perfectly to make a dish that is both comforting and tasty.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 cup salsa verde. 1 can 15 oz white beans, drained and rinsed. 1 can 4 oz diced green chilies. 1 onion, chopped. 2 cloves garlic, minced. 1 tsp ground cumin. 1/2 tsp dried oregano. 1/4 tsp cayenne pepper. Salt and pepper to taste. 1 cup chicken broth. 1/4 cup chopped fresh cilantro. Juice of 1 lime.

Instructions: In a slow cooker, combine diced chicken, salsa verde, white beans, diced green chilies, chopped onion, minced garlic, ground cumin, dried oregano, cayenne pepper, salt, and pepper. Stir in chicken broth until ingredients are well combined. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is tender. Before serving, stir in chopped fresh cilantro and lime juice. Taste and adjust seasoning if needed. Serve hot, garnished with additional cilantro if desired.

Prep Time: 15 minutes

Cook Time: 360 minutes

This Paleo Thai Chicken Soup is bursting with flavor from aromatic Thai herbs and spices. Creamy coconut milk adds richness while chicken thighs make it hearty and satisfying. It's a comforting dish that's perfect for any time of the year!

Ingredients: 1 lb boneless, skinless chicken thighs, thinly sliced. 4 cups chicken broth. 1 can 14 oz full-fat coconut milk. 2 stalks lemongrass, smashed and cut into pieces. 3 kaffir lime leaves. 2 inches fresh galangal, thinly sliced. 3 cloves garlic, minced. 1 shallot, thinly sliced. 1 red chili pepper, sliced optional. 1 cup sliced mushrooms. 2 tablespoons fish sauce. 2 tablespoons lime juice. 1 tablespoon coconut aminos. 1 tablespoon coconut oil. Salt and pepper to taste. Fresh cilantro leaves for garnish. Sliced green onions for garnish.

Instructions: In a large pot, heat coconut oil over medium heat. Add minced garlic, sliced shallot, and optional sliced chili pepper. Saut until fragrant. Add sliced chicken thighs to the pot and cook until browned. Pour in chicken broth and coconut milk. Stir well. Add lemongrass, kaffir lime leaves, galangal, and sliced mushrooms to the pot. Season with fish sauce, lime juice, coconut aminos, salt, and pepper. Stir to combine. Simmer the soup over low heat for 20-25 minutes, allowing the flavors to meld together. Once done, remove lemongrass, kaffir lime leaves, and galangal pieces from the soup. Serve hot, garnished with fresh cilantro leaves and sliced green onions.

Prep Time: 15 minutes

Cook Time: 25 minutes

Indulge in the rich flavors of mocha and Irish cream with this creamy and decadent homemade ice cream.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1/4 cup cocoa powder. 2 tablespoons instant espresso powder. Pinch of salt. 1/4 cup Irish cream liqueur. 1 teaspoon vanilla extract.

Instructions: In a saucepan, combine heavy cream, milk, sugar, cocoa powder, espresso powder, and salt. Heat the mixture over medium heat, stirring constantly until it starts to steam but not boil. Remove from heat and let it cool slightly. Stir in Irish cream liqueur and vanilla extract. Transfer the mixture to an ice cream maker and churn according to manufacturer's instructions until it reaches a soft-serve consistency. Transfer the ice cream to a container and freeze for at least 4 hours until firm.

Prep Time: 15 minutes

Cook Time: 25 minutes

These Low-Carb Pumpkin Cheesecake Brownies are a tasty treat for people on the keto diet. They are great for fall or any time of the year because they have the rich flavors of chocolate brownies and a creamy layer of pumpkin cheesecake.

Ingredients: For the Brownie Layer:. 1 cup almond flour. 1/4 cup cocoa powder. 1/2 cup granulated erythritol. 1/4 teaspoon salt. 2 large eggs. 1/2 cup unsalted butter, melted. 1 teaspoon vanilla extract. For the Cheesecake Layer:. 8 oz cream cheese, softened. 1/4 cup granulated erythritol. 1/4 cup canned pumpkin puree. 1 large egg. 1/2 teaspoon vanilla extract. 1/2 teaspoon pumpkin pie spice.

Instructions: Set the oven to 350F 175C and heat it up. A 8x8-inch baking pan should be greased or lined with parchment paper. For the brownie layer, mix almond flour, cocoa powder, erythritol, and salt in a bowl. Put the eggs, melted butter, and vanilla extract in a bowl with the dry ingredients. Mix everything together well. Spread the brownie batter out evenly in the pan that has been prepared. Cream cheese and erythritol should be mixed in a different bowl until they are smooth for the cheesecake layer. Mix the cream cheese with the pumpkin puree, egg, vanilla extract, and pumpkin pie spice. Mix until it's smooth. Spread the cheesecake mix carefully on top of the brownie batter in the pan. Mix the two batters together with a knife to make it look like marble. Place in an oven that has already been heated and bake for 25 to 30 minutes, or until the edges are set and the middle is still a little wobbly. Take it out of the oven and let it cool down completely before cutting it into squares. Keep leftovers in the fridge for up to five days.

Prep Time: 15 minutes

Cook Time: 25 minutes

This Heirloom Tomato Basil Mayo Sandwich is a delightful combination of juicy heirloom tomatoes, fragrant basil leaves, and creamy mayo, all sandwiched between wholesome whole grain bread slices.

Ingredients: 2 slices whole grain bread. 1 large heirloom tomato, thinly sliced. 4-6 fresh basil leaves. 2 tablespoons mayonnaise.

Instructions: Put the same amount of mayonnaise on one side of each piece of bread. Put the tomato slices on top of one piece of bread. On top of the tomato slices, put basil leaves. Put the other piece of bread on top of the sandwich, mayonnaise side down. If you want, you can cut the sandwich in half diagonally. Serve and have fun!

Prep Time: 5 minutes

Cook Time: 0 minutes

The sour lemon filling and buttery crust in these Lemon Bars go so well together. They're simple to make and great for any event, like a summer picnic or a cozy winter dessert.

Ingredients: 1 cup all-purpose flour. 1/2 cup unsalted butter, softened. 1/4 cup powdered sugar. 2 large eggs. 1 cup granulated sugar. 2 tablespoons all-purpose flour. 1/4 teaspoon baking powder. 1/4 cup fresh lemon juice. 1 tablespoon lemon zest.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine 1 cup flour, softened butter, and powdered sugar. Press into the bottom of an ungreased 8-inch square baking dish. Bake crust in preheated oven for 20 minutes. In another bowl, whisk together eggs, granulated sugar, 2 tablespoons flour, and baking powder until well combined. Stir in lemon juice and lemon zest. Pour lemon mixture over the baked crust. Return to oven and bake for an additional 25 minutes, or until set. Allow to cool in the pan on a wire rack. Once cooled, dust with additional powdered sugar if desired. Cut into squares and serve.

Prep Time: 15 minutes

Cook Time: 45 minutes

These vegan apple cinnamon scones are flaky, tender, and bursting with the flavors of fresh apples and warm cinnamon. Perfect for breakfast or a cozy afternoon snack!

Ingredients: 2 cups all-purpose flour. 1/4 cup granulated sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 cup vegan butter, chilled and cubed. 1/2 cup unsweetened applesauce. 1/4 cup non-dairy milk such as almond or soy. 1 teaspoon vanilla extract. 1 medium apple, peeled and diced.

Instructions: Preheat oven to 400F 200C. Line a baking sheet with parchment paper. In a large bowl, combine flour, sugar, baking powder, salt, and cinnamon. Add chilled vegan butter to the dry ingredients mixture. Use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs. In a separate bowl, whisk together applesauce, non-dairy milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in diced apple until evenly distributed throughout the dough. Transfer the dough onto a floured surface and shape into a circle about 1 inch thick. Use a knife to cut the circle into 8 equal wedges. Place the wedges onto the prepared baking sheet, leaving space between each scone. Bake for 15-18 minutes, or until the scones are golden brown and cooked through. Remove from the oven and let cool slightly before serving. Enjoy your delicious vegan apple cinnamon scones!

Prep Time: 15 minutes

Cook Time: 18 minutes

Tender, flavorful chicken that smells like rosemary and garlic and is cooked slowly to perfection in a savory broth.

Ingredients: 4 boneless, skinless chicken breasts. 2 tablespoons olive oil. 3 cloves garlic, minced. 1 tablespoon chopped fresh rosemary. 1 cup chicken broth. 1 lemon, juiced. Salt and pepper to taste.

Instructions: In a skillet, heat olive oil over medium-high heat. Season chicken breasts with salt, pepper, and half of the chopped rosemary. Brown chicken breasts in the skillet for 2-3 minutes on each side. Transfer chicken breasts to a slow cooker. In the same skillet, saut garlic and remaining rosemary for 1-2 minutes. Pour chicken broth and lemon juice into the skillet, scraping up any browned bits. Pour the mixture over the chicken breasts in the slow cooker. Cover and cook on low for 4-5 hours or until chicken is tender and cooked through. Serve hot, garnished with additional rosemary if desired.

Prep Time: 15 minutes

Cook Time: 240 minutes

Enjoy this delicious milkshake as you indulge in the rich and creamy goodness of Sea Salt Vanilla Fudge Chunk Ice Cream. Your taste buds will love the combination of sweet and salty flavors!

Ingredients: 2 cups Sea Salt Vanilla Fudge Chunk Ice Cream. 1 cup whole milk. 1/4 cup chocolate fudge sauce. Whipped cream for topping. Sea salt for garnish. Chocolate shavings for garnish.

Instructions: In a blender, combine Sea Salt Vanilla Fudge Chunk Ice Cream, whole milk, and chocolate fudge sauce. Blend until smooth and creamy. Pour the milkshake into a glass. Top with whipped cream. Sprinkle a pinch of sea salt and chocolate shavings on top. Serve immediately and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

These healthy chocolate raspberry cups are a delightful vegan dessert option that combines the richness of dark chocolate with the tartness of fresh raspberries. They are easy to make and perfect for satisfying your sweet cravings without any guilt.

Ingredients: 1 cup dairy-free dark chocolate chips. 1/4 cup coconut oil. 1/2 cup fresh raspberries. 2 tablespoons maple syrup. Pinch of sea salt.

Instructions: Melt the dark chocolate chips and coconut oil in 30 second bursts in a bowl that can go in the microwave. Stir between bursts until the mixture is smooth. To the melted chocolate, add maple syrup and a pinch of sea salt. Mix the ingredients together well. Put mini muffin liners in a mini muffin tin. Put a small amount of the melted chocolate mixture in the bottom of each muffin tin liner. In the middle of each cup, put a fresh raspberry. Cover the raspberries with the rest of the chocolate mixture that has been melted. This will help the chocolate set. Put the muffin tin in the fridge for at least 30 minutes. You can enjoy the chocolate raspberry cups after they have set.

Prep Time: 15 minutes

Cook Time: 0 minutes

A classic Cuban sandwich filled with layers of roasted pork, ham, Swiss cheese, pickles, and mustard, pressed until crispy and delicious.

Ingredients: 1 loaf Cuban bread, sliced lengthwise. 1/2 lb roasted pork, thinly sliced. 1/2 lb ham, thinly sliced. 6 slices Swiss cheese. 6 slices dill pickles. Yellow mustard, to taste.

Instructions: Preheat a panini press or grill pan over medium heat. Layer the bottom half of the bread with Swiss cheese, followed by ham, roasted pork, and pickles. Spread mustard on the top half of the bread and place it on top of the sandwich. Place the sandwich on the panini press or grill pan and cook until the bread is crispy and the cheese is melted, about 5-7 minutes. Remove from heat, slice, and serve hot.

Prep Time: 15 minutes

Cook Time: 7 minutes

Enjoy the rich chocolate flavor of brownies with a tasty cream cheese swirl, and don't worry about the calories or fat. These Cream Cheese Swirl Brownies are a great treat that won't make you feel bad.

Ingredients: 1/3 cup unsweetened cocoa powder. 1/4 cup all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/4 cup unsweetened applesauce. 1/2 cup granulated sugar. 2 large egg whites. 1 teaspoon vanilla extract. 4 oz reduced-fat cream cheese, softened. 2 tablespoons confectioners' sugar.

Instructions: Warm the oven up to 175F 350C. Grease a baking dish that is 8 inches square. Mix cocoa powder, flour, baking powder, and salt in a small bowl with a whisk. Applesauce, sugar, egg whites, and vanilla extract should all be mixed well in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Butter and sugar should be mixed in a different bowl until the cream cheese is soft. Pour the brownie batter into the pan that has been prepared. Add dollops of the cream cheese mix on top of the batter. Mix the cream cheese into the brownie batter slowly with a knife. Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. Let it cool all the way down before cutting it into squares.

Prep Time: 15 minutes

Cook Time: 20 minutes

This Slow Cooker Corn and Jalapeno Dip is a tasty and creamy appetizer that is great for any event. It's impossible to say no to when you mix sweet corn, spicy jalapenos, and melted cheese.

Ingredients: 2 cups frozen corn kernels. 2 jalapeno peppers, seeded and finely chopped. 1 red bell pepper, finely chopped. 1 small onion, finely chopped. 1 clove garlic, minced. 8 oz cream cheese, softened. 1 cup shredded cheddar cheese. 1/2 cup mayonnaise. 1/4 cup sour cream. 1/4 cup chopped fresh cilantro. 1 tsp chili powder. Salt and pepper to taste.

Instructions: In a slow cooker, combine corn, jalapenos, red bell pepper, onion, and garlic. In a separate bowl, mix together cream cheese, cheddar cheese, mayonnaise, sour cream, cilantro, and chili powder until well combined. Pour cheese mixture over the corn mixture in the slow cooker and stir until evenly combined. Cover and cook on low for 2-3 hours, stirring occasionally, until the dip is hot and bubbly. Season with salt and pepper to taste before serving.

Prep Time: 15 minutes

Cook Time: 120 minutes