Shae Shatz

These mocha cheesecake brownies are the ultimate chocolate lover's dream. They are incredibly fudgy, with a delightful mocha flavor from the coffee, and a luscious cheesecake layer that adds a creamy contrast. Perfect for satisfying your sweet cravings!

Ingredients: 1 cup 2 sticks unsalted butter. 1 and 1/2 cups granulated sugar. 3/4 cup unsweetened cocoa powder. 1/4 cup brewed strong coffee, cooled. 4 large eggs. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 1/2 teaspoon salt. 1 cup semi-sweet chocolate chips. 8 oz cream cheese, softened. 1/4 cup granulated sugar. 1 large egg. 1 teaspoon instant coffee granules.

Instructions: Grease a 9x9-inch baking pan and preheat the oven to 350F 175C. The butter should be melted in 30-second increments in a microwave-safe bowl. Put the melted butter, powdered sugar, and cocoa powder into a big mixing bowl. Mix thoroughly until fully incorporated. When the batter is smooth and glossy, add the brewed coffee and stir. One egg at a time, beat in, and then mix in the vanilla extract. Mix the flour and salt together in a different bowl. Stir this dry mixture just until combined, then gradually add it to the wet mixture. Add the semi-sweet chocolate chips and mix well. Evenly distribute two thirds of the brownie batter into the baking pan that has been prepared. Beat the softened cream cheese, egg, granulated sugar, and instant coffee granules in a separate mixing bowl until they are smooth and creamy. Gently cover the brownie batter in the pan with the cream cheese mixture. Pour the leftover brownie batter onto the cream cheese layer, then use a knife to create a marbled effect by swirling the two layers together. Preheat the oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out slightly moistened. Before cutting the brownies into squares, let them cool in the pan for about half an hour. Then, place them in the refrigerator to firm for at least two hours. These decadently rich mocha cheesecake brownies are ready to be served.

Prep Time: 20 minutes

Cook Time: 35 minutes

Indulge in the delightful combination of rich chocolate and refreshing mint with this Double-Layer Mint Fudge. It's perfect for holiday gatherings or any time you're craving a sweet treat.

Ingredients: 2 cups semisweet chocolate chips. 1 can 14 ounces sweetened condensed milk. 1/4 cup unsalted butter. 1 teaspoon vanilla extract. 1 cup white chocolate chips. 1/2 teaspoon peppermint extract. Green food coloring optional. Crushed candy canes optional, for garnish.

Instructions: Put parchment paper around the edges of an 8x8-inch baking dish, leaving some overhang to make it easy to take off later. Put the butter, sweetened condensed milk, and semisweet chocolate chips in a bowl that can go in the microwave. In 30-second increments, stir the mixture in the microwave until it is smooth and well mixed. Add the vanilla extract and mix well. Spread out half of the mixture in the baking dish that has been prepared. It should be put in the fridge to set while you make the second layer. In a different bowl that can go in the microwave, melt the white chocolate chips for 30 seconds at a time until the mixture is smooth. It's up to you if you want to add green food coloring and peppermint extract until you get the color you want. Put the minty white chocolate mix on top of the chocolate layer that has been chilled and spread it out evenly. You can add crushed candy canes for extra flavor and decoration if you want to. Put the fudge in the fridge for at least two hours, or until it's completely set. After the fudge has set, use the extra parchment paper to lift it out of the baking dish. Cut it into squares by putting it on a cutting board. Have fun with your tasty Double-Layer Mint Fudge!

Prep Time: 15 minutes

Cook Time: 2 minutes

Enjoy the taste of Chick-fil-A chicken tenders without the carbs! These keto-friendly chicken tenders are coated in a flavorful almond flour and parmesan cheese mixture, then baked to crispy perfection.

Ingredients: 1 lb chicken breast, cut into tenders. 1/2 cup almond flour. 1/4 cup grated parmesan cheese. 1 tsp paprika. 1/2 tsp garlic powder. 1/2 tsp onion powder. 1/2 tsp salt. 1/4 tsp black pepper. 2 eggs, beaten. Avocado oil spray or olive oil spray, for cooking.

Instructions: Preheat the oven to 400F 200C. In a shallow bowl, mix almond flour, parmesan cheese, paprika, garlic powder, onion powder, salt, and black pepper. In another shallow bowl, beat the eggs. Dip each chicken tender into the beaten eggs, then coat with the almond flour mixture, pressing gently to adhere. Place the coated chicken tenders on a baking sheet lined with parchment paper. Lightly spray the chicken tenders with avocado oil or olive oil spray. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is crispy and golden brown. Serve hot with your favorite keto-friendly dipping sauce.

Prep Time: 15 minutes

Cook Time: 25 minutes

Indulge in the delightful combination of amaretto-flavored marshmallows and classic s'mores. These homemade marshmallows are perfect for enjoying on their own or elevating your s'mores game.

Ingredients: 2 cups granulated sugar. 1/2 cup water. 1/2 cup light corn syrup. 1/4 cup amaretto liqueur. 4 packets unflavored gelatin about 1 ounce. 1/4 cup cold water. 1/2 teaspoon salt. 1/2 cup powdered sugar for dusting. 1/2 cup cornstarch for dusting. Graham crackers. Chocolate bars.

Instructions: Granulated sugar, 1/2 cup water, and corn syrup should all be mixed together in a saucepan. Stir the mixture over medium-low heat until the sugar is gone. Stop stirring once the sugar is dissolved and put in a candy thermometer. Make sure the mixture gets to 240F 115C, which is the soft-ball stage. A separate bowl should be used to mix the amaretto liqueur and 1/4 cup of cold water while the sugar mixture is cooking. Put the gelatin on top of the amaretto mix and wait five minutes for it to bloom. Take the sugar mixture off the heat when it reaches the right temperature. Slowly pour it into the gelatin mixture while stirring all the time. It will take about 10 to 15 minutes of stirring after adding the salt for the mixture to thicken and become fluffy. Put powdered sugar and cornstarch in a different bowl and mix them together. Cover a 9x13-inch baking dish with the mixture of powdered sugar and cornstarch to get it ready. Spread the marshmallow mixture out evenly in the dish that has been prepared. Add more of the powdered sugar and cornstarch mix to the top. Set the marshmallows aside for at least four hours, or even better, overnight. Cut the marshmallows into squares after they have set, and then sprinkle more powdered sugar and cornstarch on top of each square to keep it from sticking. Place a piece of chocolate between two Amaretto marshmallows and a graham cracker on top to make an Amaretto S'more for dessert. Have fun with your S'mores and Amaretto marshmallows!

Prep Time: 30 minutes

Cook Time: 20 minutes

Your whole family will love these healthy vegetarian tacos because they are tasty and good for them. They are great for a quick and easy dinner because they are full of fresh vegetables and protein from the black beans and quinoa.

Ingredients: 1 cup cooked black beans. 1 cup cooked quinoa. 1 cup diced tomatoes. 1 cup diced bell peppers. 1/2 cup diced red onion. 1/2 cup chopped fresh cilantro. 1/2 cup shredded lettuce. 1/2 cup shredded cheese optional. 2 tablespoons olive oil. 1 tablespoon taco seasoning. 8 small whole wheat tortillas. Salsa and Greek yogurt for topping optional.

Instructions: In a large bowl, combine the cooked black beans and quinoa. In a separate bowl, mix together the diced tomatoes, bell peppers, red onion, and cilantro. Drizzle olive oil and sprinkle taco seasoning over the black bean and quinoa mixture. Toss to combine. Warm the whole wheat tortillas in a dry skillet or microwave for about 20 seconds. Assemble the tacos by placing a spoonful of the black bean and quinoa mixture onto each tortilla. Top with the diced tomato mixture, shredded lettuce, and cheese if desired. Finish with a dollop of salsa and Greek yogurt. Serve immediately and enjoy your healthy vegetarian tacos!

Prep Time: 15 minutes

Cook Time: 10 minutes

A delicious and hearty BBQ twist on classic chili mac, cooked to perfection in a skillet. The smoky flavor of barbecue sauce adds an extra layer of richness to this comforting dish.

Ingredients: 1 lb ground beef. 1 cup diced onion. 1 cup diced bell pepper. 2 cloves garlic, minced. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz diced tomatoes. 1/2 cup barbecue sauce. 2 cups elbow macaroni, cooked. 1 cup shredded cheddar cheese. 1 tablespoon vegetable oil. Salt and pepper to taste. Chopped green onions for garnish.

Instructions: Put vegetable oil in a pan and heat it over medium-low heat. Put in the ground beef and cook it until it turns brown. Get rid of extra fat. Dice the onion, bell pepper, and garlic. Cook the vegetables in oil until they are soft. Add the barbecue sauce, kidney beans, and diced tomatoes and mix them in. Add pepper and salt. Put elbow macaroni that has been cooked into the pan. Well mix until everything is well mixed. Cover the pan and sprinkle shredded cheddar cheese on top. Wait a minute or two for it to melt. Add chopped green onions on top once the cheese is melted. Enjoy your BBQ Chili Mac Skillet while it's still hot!

Prep Time: 15 minutes

Cook Time: 25 minutes

Indulge in the delightful combination of rich cocoa, chewy oats, and two kinds of chocolate chips in these Double Chocolate Oatmeal Cookies. Perfect for satisfying your sweet tooth any day of the year.

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 cup cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 cups old-fashioned oats. 1 cup semisweet chocolate chips. 1 cup white chocolate chips.

Instructions: Set the oven to 350F 175C and heat it up. Make a big bowl and mix the butter, brown sugar, and white sugar until it's smooth and creamy. Adding the eggs one at a time and mixing them in is the next step. Mix the cocoa powder, baking soda, salt, and flour together in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. The oats, semisweet chocolate chips, and white chocolate chips should all be mixed in. Drop rounded tablespoons of dough onto baking sheets that have not been greased. After the oven is hot, bake for 10 to 12 minutes, or until the edges are set but the middle is still a little soft. Let the cookies cool for a few minutes on the baking sheets before moving them to wire racks to cool all the way.

Prep Time: 20 minutes

Cook Time: 12 minutes

This raw vegan chili is bursting with flavor and nutrients. It's a perfect dish for those following a raw vegan lifestyle or anyone looking for a refreshing twist on traditional chili. By using soaked sun-dried tomatoes and walnuts, you achieve a hearty texture and rich taste without any cooking involved.

Ingredients: 2 cups soaked sun-dried tomatoes. 1 cup soaked walnuts. 1 red bell pepper, diced. 1 small onion, diced. 2 cloves garlic, minced. 1 tablespoon chili powder. 1 teaspoon cumin powder. 1 teaspoon paprika. 1 tablespoon tamari or soy sauce. 1 tablespoon apple cider vinegar. 1 tablespoon maple syrup. Salt and pepper to taste. Optional toppings: diced avocado, chopped cilantro, sliced green onions.

Instructions: Use a food processor to chop sun-dried tomatoes and walnuts into very small pieces. Add diced bell pepper, onion, and minced garlic to the bowl after moving the mixture there. Salt, pepper, tamari or soy sauce, apple cider vinegar, maple syrup, chili powder, and cumin powder should all be added. Once all the ingredients are mixed together, mix them well. You can serve it right away or put it in the fridge for a few hours to let the flavors mix. You can add extras like chopped cilantro, diced avocado, and sliced green onions before serving.

Prep Time: 20 minutes

Cook Time: 0 minutes

These vegan shiitakes with a coconut coating taste great with their earthy mushrooms and crunchy coconut coating. They are full of flavor and texture and make a great snack or appetizer.

Ingredients: 1 lb shiitake mushrooms, stems removed. 1 cup unsweetened shredded coconut. 1/2 cup breadcrumbs. 1/4 cup all-purpose flour. 1/2 cup unsweetened almond milk. 1 tsp garlic powder. 1/2 tsp smoked paprika. Salt and pepper, to taste. Cooking spray or olive oil for greasing.

Instructions: Preheat your oven to 400F 200C. Grease a baking sheet with cooking spray or olive oil. In a shallow dish, mix together shredded coconut, breadcrumbs, garlic powder, smoked paprika, salt, and pepper. In another shallow dish, place all-purpose flour. Dip each shiitake mushroom first into the flour, then into the almond milk, and finally into the coconut breadcrumb mixture, ensuring each mushroom is evenly coated. Place the coated mushrooms on the prepared baking sheet. Bake in the preheated oven for 15-20 minutes or until the coating is golden brown and crispy, flipping halfway through the baking time for even cooking. Once done, remove from the oven and serve hot. Enjoy your vegan coconut crusted shiitakes!

Prep Time: 15 minutes

Cook Time: 20 minutes

A quick and delicious Taiwanese breakfast sandwich featuring eggs, ham, cheese, and a hint of soy sauce for flavor.

Ingredients: 2 slices bread. 2 eggs. 2 slices ham. 2 slices cheese. Soy sauce to taste.

Instructions: Warm up a pan that doesn't stick over medium heat. Put eggs into the pan and cook them until the whites are set. Toast pieces of bread until they turn golden brown. Put cheese and ham on one slice of bread. On top of the cheese, put the eggs that have been cooked. Put soy sauce on top of the eggs. Add the last slice of bread on top to make a sandwich. Cut the sandwich in half across the middle and serve.

Prep Time: 2 minutes

Cook Time: 3 minutes

These Healthy Paleo Chocolate Fig Bars are a guilt-free treat packed with natural sweetness from figs and a rich chocolatey flavor. They are vegan, paleo-friendly, and perfect for satisfying your sweet tooth while staying on track with your healthy eating goals.

Ingredients: 1 cup dried figs. 1 cup almonds. 1/4 cup unsweetened cocoa powder. 2 tablespoons coconut oil, melted. 2 tablespoons maple syrup. 1/2 teaspoon vanilla extract. Pinch of salt.

Instructions: Soak dried figs in warm water for 15 minutes, then drain. In a food processor, pulse almonds until finely ground. Add soaked figs, cocoa powder, coconut oil, maple syrup, vanilla extract, and salt to the food processor. Process until mixture forms a sticky dough. Line a baking dish with parchment paper and press the dough evenly into the dish. Refrigerate for at least 1 hour to firm up. Once firm, cut into bars or squares. Store in an airtight container in the refrigerator.

Prep Time: 20 minutes

Cook Time: 0 minutes

Enjoy a classic Asian-inspired dish on a Paleo diet with this delicious and healthful Paleo stir-fried chicken and veggies. It has tender chicken and an abundance of vibrant vegetables, all cooked in a flavorful sauce made with coconut aminos.

Ingredients: 2 boneless, skinless chicken breasts, thinly sliced. 2 cups broccoli florets. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1/2 cup sliced carrots. 2 cloves garlic, minced. 2 tablespoons coconut oil. 2 tablespoons coconut aminos. 1 tablespoon honey optional. Salt and pepper to taste. Sesame seeds for garnish optional.

Instructions: In a large skillet, heat the coconut oil over medium-high heat. Add the sliced chicken and cook until it's no longer pink, about 5-7 minutes. Remove from the skillet and set aside. In the same skillet, add more coconut oil if needed, then add the minced garlic and saut for 30 seconds or until fragrant. Add the broccoli, red bell pepper, yellow bell pepper, and sliced carrots to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender-crisp. Return the cooked chicken to the skillet and pour in the coconut aminos. If desired, add honey for a touch of sweetness. Stir everything together and cook for an additional 2-3 minutes to heat through. Season with salt and pepper to taste. Garnish with sesame seeds if you like before serving. Serve hot and enjoy your Paleo chicken and vegetable stir-fry!

Prep Time: 15 minutes

Cook Time: 15 minutes

These smoky BBQ ribs have a tasty dry rub and a tangy BBQ sauce glaze that will make your taste buds happy. Great for a family get-together or a barbecue on the weekend!

Ingredients: 2 racks of baby back ribs. 1/4 cup brown sugar. 2 tablespoons paprika. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 tablespoon cumin. 1 teaspoon cayenne pepper. Salt and black pepper to taste. 1 cup BBQ sauce.

Instructions: Set your grill to medium-high heat, which is about 375F 190C. Take off the membrane from the back of the ribs so that the flavor can get in better. To make the dry rub, put red pepper flakes, garlic powder, onion powder, cumin, salt, black pepper, and brown sugar in a bowl. Cover both sides of the ribs with a lot of the dry rub. Put the ribs on the hot grill with the bone side down. Cover and cook for 30 minutes. Put some BBQ sauce on top of the ribs after 30 minutes. Add more sauce every 5 minutes and keep cooking for another 15 to 20 minutes. Make sure the meat is done by making sure the internal temperature reaches 190F 88C and it is soft. After taking the ribs off the grill, let them rest for 5 minutes. Then, cut them up and serve.

Prep Time: 15 minutes

Cook Time: 50 minutes

Deep Dish Milky Way Cookies are ooey and delicious. These cookies are loaded with chopped Milky Way bars, chocolate chips, and pecans and baked in a deep-dish pan for a soft and chewy texture. Served with a scoop of vanilla ice cream!

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup chopped Milky Way bars. 1/2 cup semi-sweet chocolate chips. 1/2 cup chopped pecans. Vanilla ice cream for serving.

Instructions: Set the oven to 350F 175C and heat it up. Butter a cookie pan with a deep dish. Put the butter, white sugar, and brown sugar in a large bowl and cream them together until they are light and fluffy. The eggs and vanilla extract should be added and mixed in well. Mix the flour, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Add the chocolate chips, chopped pecans, and broken up Milky Way bars. Press the cookie dough into the deep-dish pan so that it's spread out evenly. After the oven is hot, bake for 20 to 25 minutes, or until the edges are golden brown. Do not take the cookie out of the oven yet. Let it cool in the pan for a few minutes. Put a scoop of vanilla ice cream on top and serve warm. Have fun with your tasty Deep Dish Milky Way cookies!

Prep Time: 15 minutes

Cook Time: 25 minutes

This gluten-free dish has thin ribbons of squash, peppery arugula, and salty Pecorino cheese. It is dressed with a simple mixture of olive oil and balsamic vinegar. This salad is light and refreshing, and it's great as a side dish or for a light lunch.

Ingredients: 2 medium squash such as zucchini or yellow squash, thinly sliced into ribbons. 2 cups arugula salad greens. 1/4 cup shaved Pecorino cheese. 2 tablespoons extra virgin olive oil. 1 tablespoon balsamic vinegar. Salt and pepper to taste.

Instructions: Cut the squash into ribbons by using a vegetable peeler or mandoline. Cut the squash into ribbons and put them in a large bowl. Add the arugula salad greens and shaved Pecorino cheese. Add extra virgin olive oil and balsamic vinegar to the salad and mix them together. Add pepper and salt to taste. Toss gently to make sure all the ingredients are evenly mixed. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

The herb butter white wine sauce in this dish goes well with the juicy salmon, making a great balance of savory and tangy tastes. You can be sure that your guests will love this elegant and modern dish.

Ingredients: 4 salmon fillets. Salt and pepper to taste. 2 tablespoons olive oil. 4 tablespoons unsalted butter. 2 cloves garlic, minced. 1/4 cup white wine. 1 tablespoon lemon juice. 1 tablespoon chopped fresh parsley. 1 tablespoon chopped fresh dill. 1 tablespoon chopped fresh chives.

Instructions: Preheat oven to 375F 190C. Season the salmon fillets with salt and pepper. Heat olive oil in an oven-safe skillet over medium-high heat. Add salmon fillets to the skillet and cook for 2-3 minutes on each side until browned. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the salmon is cooked through. Meanwhile, in a separate saucepan, melt the butter over medium heat. Add minced garlic and cook for 1 minute until fragrant. Pour in white wine and lemon juice, stirring to combine. Simmer for 2-3 minutes until the sauce slightly thickens. Remove from heat and stir in chopped parsley, dill, and chives. Serve the baked salmon fillets drizzled with the herb butter white wine sauce.

Prep Time: 15 minutes

Cook Time: 15 minutes

This recipe pairs the rich and fruity flavors of Domaine de la Chanteleuserie Bourgueil Cabernet Franc with a succulent grilled steak topped with fresh vegetables and tangy feta cheese. The wine's bright acidity and soft tannins complement the savory steak and enhance the sweetness of the tomatoes and the earthiness of the spinach, while the balsamic glaze adds a touch of sweetness and acidity to tie all the flavors together.

Ingredients: 1 bottle Domaine de la Chanteleuserie Bourgueil Cabernet Franc. 8 oz steak preferably ribeye or sirloin. 2 cloves garlic, minced. 2 tbsp olive oil. Salt and pepper to taste. 1 cup cherry tomatoes, halved. 1 cup baby spinach leaves. 1/4 cup crumbled feta cheese. Balsamic glaze for drizzling.

Instructions: Preheat grill or grill pan over medium-high heat. Rub steak with minced garlic, olive oil, salt, and pepper. Grill steak to desired doneness, about 4-5 minutes per side for medium-rare. Remove steak from grill and let rest for 5 minutes before slicing. While steak is resting, arrange cherry tomatoes and baby spinach on a serving platter. Slice grilled steak thinly against the grain and arrange over the tomatoes and spinach. Sprinkle crumbled feta cheese over the steak slices. Drizzle with balsamic glaze and serve immediately with Domaine de la Chanteleuserie Bourgueil Cabernet Franc.

Prep Time: 15 minutes

Cook Time: 10 minutes