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Brandy

Brandy is a sweet with a subtle floral and zest taste, distilled from fermented fruit.

Simmer Down Your Search!

close up of glass filled with boozy chocolate mousse topped with whipped cream and shaved dark chocolate

Sinful Boozy Chocolate Mousse

bread pudding smothered in brandy sauce

Brandy Sauce for Bread Pudding

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Hi there, I'm Marley!

Mom. Foodie. Creator. Qualified environmental scientist.

I'm dedicated to creating attainable sustainable recipes and sharing them along with my favorite green tips for living a more environmentally friendly lifestyle.

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Chocolate chip brownies lined up on white tile with the center one having a bite taken out of it.

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Free meal plans for a 4-week challenge, including recipes not seen elsewhere on my site.

Seasonal Recipes

Salmon Tacos with Greek Yogurt Sauce assembled on a large white plate

Salmon Tacos with Greek Yogurt Sauce

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These foolproof melt-in-your-mouth, ultra-fudgy ch

These foolproof melt-in-your-mouth, ultra-fudgy chocolate chip brownies come with a warning: you won’t be able to eat just one. You will, however, only need one bowl!

-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 (plus an optional extra pinch of flaky salt for the top)
-2 teaspoons espresso powder (optional to enhance chocolate flavor)
-1 cup chocolate chips (dark or semi-sweet)

-Preheat the oven to 350°F and line your pan with parchment paper.
-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 flour, cocoa powder, espresso powder (optional), and salt and combine until smooth. Your batter should be light and airy.
-Use a spatula to fold in the chocolate chips.
-Transfer the brownie batter to your prepped pan and use a spatula to spread it out in an even layer.
B-ake for 25-30 minutes on the top rack of the oven, until the middle doesn’t wobble when shaken. Option to crack on sea salt or pink Himalayan salt. Allow to cool completely before removing from the pan and slicing into 9 or 16 brownies!

You’ve got to try this Creamy Shrimp Scampi feat

You’ve got to try this Creamy Shrimp Scampi featuring @cakebreadcellars Chardonnay! #cakebreadpartner #sponsored Cakebread Cellars is a top-tier winery in Napa Valley, family owned and operated since 1973, and Committed to sustainable production in both vineyard and winery. They create wines that are always food-friendly, making it my favorite to pair and cook with in this velvety, flavorful delicious sauce. Serve it over pasta, rice, or simply with some toasted bread. Grab the full recipe below and find a Cakebread Cellars retailer near you.
#cakebreadcellars #cakebreadwine

Creamy Shrimp Scampi
- 1 pound large white shrimp
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- ½ cup @cakebreadcellars Chardonnay
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons lemon juice
- ½ cup chopped parsley
- ½ cup heavy cream

- Peel and pat dry your shrimp to remove excess moisture.
- Add 2 tablespoons of butter and the minced garlic to a pan over medium heat and cook until fragrant (about 1-2 minutes).
-Add the shrimp to the pan and spread them out in a single layer. Season with salt, pepper, and lemon juice. Cook for 1 minute, flip, and season the second side with salt and pepper.
-Add the wine and simmer until the shrimp is cooked through and the sauce has thickened. Add the remaining butter and parsley and stir to combine.
-Remove from heat and add the heavy cream. Mix to create a smooth and creamy sauce.
-Serve with a glass of Cakebread Cellars Chardonnay over pasta, rice, or as is with some toasted bread to soak up the sauce. Enjoy!

Use this Serrano Pepper Chimichurri Sauce as a mar

Use this Serrano Pepper Chimichurri Sauce as a marinade or finishing sauce to elevate any meal with its fresh punch of vibrant flavor and spice.

-1 or 2 red or green serrano chili peppers, deseeded (depending on desired spice level)
-3 cloves peeled garlic
-1 cup fresh parsley, tightly packed
-2 tablespoons red wine vinegar
-¼ teaspoon salt
-¼ teaspoon black pepper
-¼ teaspoon paprika
-¼ cup olive oil

-Slice your peppers in half and pull out the seeds (be careful they are hot! If you are new to handling hot peppers, I recommend wearing gloves) and peel your garlic. *For a spicier chimichurri use 2 serrano peppers. For medium-level spices use just one. -Add garlic, peppers, parsley (stems and leaves), red wine vinegar, salt, pepper, and paprika to a food processor or blender and blend on medium until garlic, parsley, and peppers are finely diced.  -Pour the contents of your blender into a medium-sized bowl and add olive oil. Use a fork or whisk to stir until ingredients are evenly mixed.
-Use chimichurri as a marinade or finishing sauce. It is safe to consume raw.

This batch recipe for frozen peach margaritas uses

This batch recipe for frozen peach margaritas uses the blender to make a super easy, refreshing, 4-ingredient cocktail to cool you off.

Blender Batch Frozen Peach Margs (makes 4)
🍑 16 ounces frozen peach slices
🍑 5 ounces blanco tequila
🍑 2 ounces agave nectar
🍑 4 ounces lime juice (3-4 large limes)
🍑 1 tablespoon Tajin for rim (optional)

Method
🍑 Add the frozen peaches, tequila, agave nectar, and lime juice to a high-powered blender or food processor and blend on high until smooth.  🍑 Optional Tajin rim: wet the rim of your glass (I love serving these in a coupe glass!) with lime juice, then dredge the wet rim in Tajin.  🍑 Serve immediately with a lime wedge or store in the freezer for up to 2 weeks. Enjoy! 
#cincodemayo #frozenmargaritas #peach🍑

CREAMY CAJUN SALMON AND GRITS✨ Pan-fried salmon

CREAMY CAJUN SALMON AND GRITS✨ Pan-fried salmon tops velvety grits that’ll transport your taste buds to the heart of the South. Bursting with flavor and only requires 30 minutes!

Creamy Grits
-½ cup quick grits
-2 cups vegetable broth
-⅓ cup milk (any dairy or unsweetened non-dairy)
-¼ cup medium or sharp cheddar cheese (~2 ounces)

-In a small pot fit with a lid, add the grits and vegetable broth and bring to a boil. Reduce heat to low and cover, simmering for 5-7 minutes until the mixture thickens.
-Then, turn the heat source off but keep the pot on the burner. Add the milk and cheddar cheese and whisk to combine, using the residual heat to melt the cheese.
-Split the creamy grits into two equal servings in a shallow bowl.

Cajun Salmon and Butter Sauce
-2 tablespoon olive oil
-10 ounces skinless salmon (in 2 individual 5 ounce portions)
-4 scallions, diced
-4 cloves garlic, minced
-1 tablespoon lemon juice
-2 teaspoons Cajun seasoning
-2 tablespoons unsalted butter

-To a large saucepan over medium heat, add the olive oil and get it hot for 2 minutes.
-Prep your salmon by using a paper towel to pat it dry.
-Add the garlic and shallots to the hot oil and carefully lower your salmon into the pan. With the salmon in the pan, add about half of the Cajun seasoning and lemon juice on top. Seasoning the salmon while it’s in the pan will ensure we make the most of both the Cajun seasoning and the lemon juice when we deglaze the pan later.
-Sear the salmon for 5 minutes and flip. Season the second side with the remaining Cajun seasoning and lemon juice. Sear for an additional 2-5 minutes on the second side.
-Flip the salmon one more time and use a spatula to quickly press the salmon into the pan, just to lock the seasoning onto the salmon.
-Remove the salmon from the pan and place it right on top of the grits. Add the butter to the pan with the garlic, shallots, and excess seasoning and lemon juice to deglaze the pan.
-Drizzle the shallot and garlic butter on top of the salmon and grits and enjoy.

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