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Aperol

A popular Italian bitters Aperitif that gets its vibrant color from rhubarb.

Simmer Down Your Search!

Aperol Negroni in an Old Fashioned glass garnished with blood orange

3-Ingredient Gin Aperol Negroni

Aperol Old Fashioned on green felt surrounded by poker chips

Easy

Aperol Old Fashioned

two copper mugs with aperol gin cocktail

Aperol Gin Cocktail with Ginger Beer

Two Ice Cold Aperol Margaritas

4-Ingredient Vibrant Aperol Margarita

aperol bourbon cocktail

Tropical Aperol Bourbon Cocktail

Love Potion Cocktail surrounded by flowers and garnished with rose petals

Easy

Rum & Aperol Love Potion Cocktail

Hi there, I'm Marley!

A busy mom with a gourmet palate.

Here at Marley’s Menu I’m determined to prove that you can cook and bake elevated meals and treats easily and efficiently without compromising on taste.

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These Pretzel Brownies boast a buttery 3-ingredien

These Pretzel Brownies boast a buttery 3-ingredient crunchy pretzel crust layered with fudgy brownies for the perfect balance of salty and chocolatey.

Pretzel Crust
-½ cup unsalted butter (melted)
-5 ounces mini pretzel twists (~3 cups whole mini pretzels)
-¼ cup light brown sugar (tightly packed)

-Preheat the oven to 350°F and line an 8×8 or 9X9-inch pan with parchment paper.  -Add the pretzels to a food processor or blender and blend on high to crush. -To the food processor or blender with the crushed pretzels, add the melted butter and brown sugar. Process again on high until well-combined. Some larger bits of pretzel are okay.  -Add butter to microwave-safe dish and microwave in 20-second intervals, stirring in between, until completely melted.  -Pour the pretzel mixture into your prepared pan. Use clean hands to press down on the mixture, compacting it as much as possible. Set aside while you make your brownie batter. 
Brownie Layer
-½ cup unsalted butter (softened)
-1 tablespoon oil (canola, vegetable, grapeseed, or coconut in liquid form)
-1 ¼ cups granulated sugar
-2 large eggs
-2 teaspoons vanilla extract
-½ cup all-purpose flour
-½ cup unsweetened cocoa powder (I used dark)
-¼ teaspoon salt
-¼ cup mini pretzel twists for decorating top (optional)

-In a large mixing bowl, use a hand mixer on high to combine the softened butter, oil, and sugar for 2-3 minutes to cream together.  -Add the eggs and vanilla extract and use the hand mixer on low until combined. -Mix in the flour, cocoa powder, and salt and combine until smooth. Your batter should be light and airy.  -Transfer the brownie batter to your pan and, working carefully, use a spatula to spread it out in an even layer over the pretzel crust. Option to add more pretzels on top to decorate. -Bake for 35-40 minutes on the top rack of the oven, until the middle doesn’t wobble when shaken. Allow to cool completely before removing from the pan and slicing into 9 or 16 brownies! #homemadebrownies #pretzels #easybaking

This flavor-packed Vegetarian French Onion Soup is

This flavor-packed Vegetarian French Onion Soup is filling, comforting, and downright delicious without the beef broth. Ready in 45 minutes!

Vegetarian French Onion Soup
-5 medium yellow onions
-2 tablespoons unsalted butter
-¼ cup all-purpose flour
-½ teaspoon salt
-½ teaspoon black pepper
-½ cup Dry Vermouth
-4 cups vegetable broth
-¼ cup dried porcini mushrooms
-2 tablespoons soy sauce
-1 tablespoon fresh thyme leaves (+ more for garnish)
-½ French baguette
-2 tablespoon extra virgin olive oil
-4 ounces Gouda or other cheese of choice (sliced or shredded)

-Peel, core, and slice your onions into ¼-inch thick strips. Dice your porcini mushrooms and remove the thyme leaves from their stems.
-Add the butter to a large pot or Dutch Oven over medium-high heat until melted and bubbling. -Add the onions and cook for 8-10 minutes, stirring frequently, until the onions are tender and translucent.
-Add the flour, salt, and pepper and stir so that the onions are coated with the roux.
-Add the Dry Vermouth and stir, until the flour is mixed in and there are no lumps.
-Add the broth, diced porcini mushrooms, soy sauce, and thyme leaves. Bring to a boil, then reduce heat, cover, and simmer for about 20-30 minutes, stirring occasionally to ensure nothing sticks to the bottom of the pot.
-Meanwhile, preheat the oven to 400°F and slice the French baguette, to make pieces about 1 inch thick. Brush both sides with olive oil and line the bread up on a baking sheet. Toast in the oven on the bottom rack for 8-10 minutes until crispy and golden brown.
-Remove soup from heat and ladle into oven-safe individual soup bowls. Top each serving with the toasted bread and add a generous amount of cheese on top.
-Place individual servings on your baking sheet, and place it back in the oven, this time on the top rack, for about 5 minutes until the cheese is melted and bubbly. Garnish with extra thyme and serve hot with extra toasted bread. Enjoy! #frenchonionsoup #vegetariansoup #homemadesoup

Name a better banana muffin filling than Nutella….. I’ll wait!!!
These MOLTEN NUTELLA BANANA MUFFINS are comprised of a moist, fragrant banana muffin stuffed with creamy, nutty, chocolatey Nutella for an iconic flavor combo with the best-ever textures.
Stuffed Nutella banana muffins
-3 large overripe bananas (smashed)
-⅓ cup oil (vegetable, canola, or coconut)
-¾ cup light brown sugar, tightly packed
-1 large egg
-1 teaspoon vanilla extract
-1 ½ cups all-purpose flour
-1 teaspoon baking soda
-½ teaspoon salt
-¼ teaspoon cinnamon
-¾ cup Nutella (or other hazelnut spread)
Method
-Preheat the oven to 375°F and line or grease your muffin tin.
-In a large mixing bowl, use a fork to mash the bananas.  -Add the oil and light brown sugar and use the fork to combine. -Next, add the egg and vanilla extract and use the fork again to mix.  -Add flour, baking soda, salt, and cinnamon and mix with the fork one last time until your left with a thick batter. You will likely have some chunks of banana, but make sure there are no lumps of flour.  -Add 1 heaping tablespoon of batter to each muffin cup.  -Then, add a tablespoon of Nutella on top. -Top the Nutella with more banana muffin batter, so that the Nutella is sandwiched in between batter. The muffin cups should be filled about 3/4 of the way.  -Bake on the top rack for 18 minutes and allow to cool before digging in. Enjoy! #homemademuffins #nutella

My go-to pesto has arugula in it for that distinct

My go-to pesto has arugula in it for that distinct peppery taste, and it’s BEYOND delicious!

Ingredients
💚1 cup fresh basil (tightly packed)
💚2 cups fresh arugula (tightly packed)
💚3 tablespoons fresh lemon juice (1 lemon = approx. 4 tablespoons juice)
💚¼ cup pine nuts
💚2 cloves garlic
💚⅓ cup olive oil
💚 cup grated Parmesan cheese (or nutritional yeast)
💚¼ teaspoon of salt
💚 ¼ teaspoon of pepper

Instructions
💚Throw all your ingredients into a food processor.
💚Process on high until everything is finely diced. Voila! You’re done! Store or serve raw on pasta, pizza, or add more olive oil until you achieve desired consistency for a dip.
#pesto #arugula #basilpesto #arugulapesto #homemadepesto #5minuterecipes

These Tofu Fajitas with Onions and Peppers are bur

These Tofu Fajitas with Onions and Peppers are bursting with flavor, and satisfying texture, making them the perfect family-friendly meatless meal that only requires one pan and 30 minutes!
Tofu Fajitas with Onions and Peppers
-14 ounces extra-firm tofu
-1 large yellow onion
-1 large green pepper
-1 large red pepper
-4 tablespoons olive oil
-2 teaspoons cornstarch
-3 tablespoons fajita or taco seasoning

-Drain and press your tofu, either with a tofu press or by wrapping it in a clean kitchen towel and stacking something heavy on top for about ten minutes.
-Meanwhile, prep your onion by cutting around the bulb and peeling. Prep your peppers by cutting around the stem and removing seeds. Slice your onion and peppers into strips about 1/2 inch wide.
-Add onions, peppers, and 2 tablespoons olive oil to an extra-large nonstick or high-quality cast iron pan and fry over medium heat until fragrant and onions are translucent (about 10 minutes).
-Once your tofu is pressed, cut it into thin strips, about 1/2 inch thick. Add the tofu strips to a large mixing bowl with the remaining 2 tablespoons olive oil and the cornstarch. Toss to coat.
-Once your onions are translucent, push the peppers and onions to the outer edges of the pan, leaving space in the middle for the tofu.* Place the tofu strips directly on the pan, keeping your burner at medium heat.
-Allow the tofu, peppers, and onions to cook for another 5-8 minutes. When the tofu is ready to flip, it will easily release from the pan and reveal a crispy, golden-brown crust. If you cannot get your spatula under your tofu to flip, continue to cook until the tofu releases.
-Once flipped, continue to cook for another 5-8 minutes until the tofu once again releases from the pan on the second side.
-Add your seasoning and toss. If your tofu and veggies seem dry, add water, 1 tablespoon at a time, continuing to toss until the tofu, onion, and peppers are coated in seasoning.
Serve hot either with tortillas, over rice, and with whatever toppings you please!

Serving Ideas
lime juice or wedges, guac or avocado, tomato, diced red or white onion, fresh cilantro, cheese or queso, sour cream, etc!

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At Marley’s Menu, we aim to provide easy, efficient, and elevated recipes for busy people with gourmet palates. Our goal is to foster a community of foodies who love finding new ways to make cooking more accessible. See our editorial policy.

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