Pumpkin Cookies with Cream Cheese Frosting

     As you can probably tell by now, I love pumpkin desserts. The combination of pumpkin puree, cinnamon, nutmeg, and cloves is simply scrumptious. Even though this is an autumn/holiday season cookie, they are so delicious that I had to make them this summer.

Ingredients:

• Cookie Batter
• 2 1/2 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp cloves
• 1/2 tsp salt
• 1/2 cup butter, softened
• 1 1/2 cups sugar
• 1 cup pumpkin puree
• 1 egg
• 1 tsp vanilla extract
• Cream Cheese Frosting
• 1 stick (1/2 cup) butter, softened
• 3 oz cream cheese, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

     Begin by preheating the oven to 350 degrees. Combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a bowl and set aside.

     In a medium bowl, cream together the butter and sugar. Add the pumpkin puree, egg, and vanilla extract until creamy. Mix in the the dry ingredients. Once everything is combined, drop the batter by tablespoonfuls onto a cookie sheet lined with parchment paper; flatten slightly. 

     Bake for 15-20 minutes until lightly golden yet soft. As the cookies are cooling, cream together the cream cheese frosting ingredients, until you have a creamy consistency. Spread onto the cooled cookies and serve!

Strawberry Shortcake

     Strawberry shortcake has always been synonymous with spring and summer. It is light, refreshing, and bursting with flavor. This cake is simple to make and great to take on a picnic.

Ingredients:

• Shortcake:
• 2 cups flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 2 tbsp sugar
• 3/4 tsp salt
• 1 1/2 cups heavy cream

• Whipped Cream:
• 1 1/2 cups heavy cream, chilled
• 3 tbsp sugar
• 1 1/2 tsp vanilla extract
• 1 tsp freshly grate lemon zest

• Strawberry topping:
• 1 1/2 pounds strawberries, stemmed and quartered 
• 3 tbsp sugar

     Mix the quartered strawberries with the 3 tablespoons of sugar, and place in the fridge for about 30 minutes to allow the juices to develop.

     Preheat the oven to 400 degrees, and begin to make the shortcake. Add the dry shortcake ingredients into a bowl, and mix in the heavy cream. Once the dough has formed, place in an 8-inch square pan and bake until golden for about 18-20 minutes.

     Allow the shortcake to cool, and cut into as many pieces as you would like your shortcakes to be. Finally, combine all the ingredients for the whipped cream, and set aside. Cut the shortcakes horizontally, and begin to assemble everything. Add the strawberries to the bottom, top with whipped cream, and add the shortcake top. Then, add more strawberries and whipped cream to the top, and you are ready to serve!

Carrot Cake with Cream Cheese Frosting

     I have eaten store-bought carrot cake many times. It was never my favorite, and now I know why. Last year, I discovered the jackpot of carrot cake recipes and realized what I had been missing all these years. I guarantee that once you try this homemade carrot cake, you will never go back to store-bough either.

Ingredients:

• Carrot Cake:
• 4 eggs
• 1 1/4 cups vegetable oil
• 2 cups white sugar
• 2 tsp vanilla extract
• 2 cups flour
• 2 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• 2 tsp cinnamon
• 4 large carrots = 3 cups grated carrots
• 1 cup chopped pecans

• Cream Cheese Frosting:
• 1/2 cup butter, softened
• 8 oz cream cheese, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 1 cup chopped pecans

     Begin by preheating your oven to 350 degrees, and grease your pan of choice.

Mix the ingredients for the carrot cake in a large bowl. Combine the eggs, oil, sugar and vanilla extract first. Once thoroughly mixed, add the flour, baking soda, baking powder, salt, and cinnamon. 

     Stir in the grated carrots and pecans. Add this to your pan, and bake for 40-50 minutes depending on your oven. Check on the cake after 30 minutes by inserting a toothpick or fork, and if it comes out clean then the cake is ready.

     Set the cake aside and allow to cool. While the cake is cooling, whip your ingredients for the cream cheese frosting. Fold in the pecans at the end. Add on top of your cooled carrot cake, and serve.

Enjoy!

Blackened Fish Tacos

     I had some of the best fish tacos while on vacation in Cancun, Mexico a couple weeks ago. When I stumbled upon this blackened fish taco recipe, I could not wait to make them. Although not the same as what I had in Mexico, these fish tacos are some of the best I've had!

Ingredients for the Blackened Fish:

• 1.5 lbs tilapia fillets
• 1 1/2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/2 tsp brown sugar
• 1/4 tsp cayenne pepper
• 2 tbsp canola oil
• 12 corn tortillas

For the Slaw:

• 1/2 red cabbage, thinly sliced
• 1/4 green cabbage, thinly sliced
• 1/2 medium onion, diced
• 1/2 cup cilantro
• Juice of 1 lime

For the Avocado-Cilantro Sauce:

• 1/2 cup sour cream
• 1 ripe avocado
• 1/4 cup cilantro
• 1 jalapeno, seeded
• Juice of 1 lime
• Pinch of salt

     Combine the spices for the fish in a bowl. Add the fish to an oiled pan, and rub the spice mixture onto them. Heat a skillet over medium-high heat, and add the fillets. Fry 4-5 minutes on each side, or until the fish begins to fall apart. Warm the tortillas in the skillet for about 30 seconds on each side.

     In a food processor, combine the ingredients for the avocado-cilantro sauce. Place in a small dish and set aside.

Add the ingredients for the slaw in a bowl, mix well, and set aside.

Assemble the tacos, and you are ready to serve!

Coconut Macaroons with Chocolate and Pistachio

     Macaroons are an irresistible treat, and with this recipe you won't have to feel guilty about indulging in them. They are crispy on the outside, chewy on the inside, and bursting with coconut flavor. The pistachios and chocolate add an extra touch that not only make them more delicious, but add a beautiful presentation as well.

Ingredients:

• 2 egg whites
• 1/4 cup honey
• 1 tsp vanilla extract
• Zest from 1 lemon
• Pinch of salt
• 1 1/2 cups grated coconut
• 2 tbsp ghee or coconut oil, melted
• 3 1/2 oz. dark chocolate
• 1 tbsp pistachio nuts, chopped  

     Begin by preheating the oven to 350 degrees, and lining a baking sheet with parchment paper.
In a bowl, whisk together the egg whites, honey, vanilla extract, lemon zest, and salt until foamy.
Mix in the ghee (or coconut oil) and the grate coconut. Allow this to sit for 20 minutes so that the coconut absorbs the liquid.
     Spoon tightly packed tablespoons onto the parchment paper, and bake for 8-12 minutes until they turn golden. Allow the macaroons to cool.
     Melt the chocolate and chop the pistachios. Dip the bottom of each macaroon in the chocolate and top with the pistachios.

Servings: About 20 small macaroons.

Grilled Salmon & Avocado Salad

     From the presentation, to the colors, to the flavor variety, this salad is a twist on your usual salads and will leave you satisfied with every bite!

Ingredients:

• 8-10oz salmon filet
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp cayenne pepper
• pinch of salt and black pepper
• 1 lemon for zest and juice
• 1/4 cup red onion, sliced
• 1/4 cup celery, sliced
• 1 cup arugula
• 2 tbsp sour cream
• 1 tbsp dijon mustard
• 1 large avocado
• 2 tsp lemon pepper

     Begin by coating the salmon filet with cumin, paprika, cayenne pepper, salt, pepper, and lemon zest. Place onto a hot grill and cook for about 4 minutes on each side.

     In a small bowl, add the celery, onion, dijon mustard, sour cream, juice from half the lemon, arugula, and lemon pepper. Mix well to incorporate all the ingredients.

     Once the salmon has finished cooking, take a fork and shred it. Add the shredded salmon to the salad and mix once again.

     For a beautiful presentation, take half of an avocado, place the salad on top, and you're ready to serve. You can also cut up the avocado, add it to the top of the salad, and serve in a bowl.

Enjoy!

Meringue Cookies

    These meringue cookies are the easiest to make, yet so flavorful! They are crispy on the outside and gooey, chewy on the inside. This recipe calls for cream of tartar, which I did not have, yet they turned out wonderful!

Ingredients:

• 2 large egg whites, room temperature
• 2/3 cup superfine granulated sugar (I blended the sugar that I used)
• 1 tsp vanilla extract
• 1/2 tsp cream of tartar
• 1 cup semisweet chocolate chips (optional)

    Preheat the oven to 350 degrees and line a baking sheet with parchment paper and set aside. 

    Beat egg whites in a bowl with an electric mixer until foamy, then add the cream of tartar until fluffy. 

    Gradually add the sugar, about 3 tablespoons at a time. When half the sugar has been incorporated into the egg whites, add the vanilla extract, mix, and add the remainder of the sugar. 

    Continue beating the egg whites until the meringue is very shiny and tight. Gently fold the chocolate chips into the meringue. 

    Place the meringue into a Ziploc bag, and cut the corner off. Slowly squeeze the mixture onto the parchment paper to form little circles. 

    Place the cookies in the preheated oven, and turn the oven off. Allow the cookies to stay undisturbed in the oven at least 2 hours and up to overnight.