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Holidays

My favorite recipes that make the Holidays the yummiest time of the year.

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stack of chocolate whiskey truffles on two plates

5-Ingredient Decadent Whiskey Chocolate Truffles

Pastina Soup with a hearty vegetable broth and finished with Parmigiano-Reggiano and black pepper.

Easy

30-Minute Warming Pastina Soup

brandy cranberry sauce with gold spoon and garnished with rosemary

Easy

Easy Brandy Cranberry Sauce

Serving platter with roasted sweet potatoes and brussels sprouts

Easy

30-Minute Roasted Brussels Sprouts and Sweet Potatoes

Apple Cider French toast with cinnamon sugar apples on top.

Apple Cider French Toast with Sautéed Apples

Chocolate Cookies with White Chocolate Chips

Easy

Chewy Chocolate Cookies with White Chocolate Chips

One-Pot Pasta with Pumpkin Sauce

Easy

One-Pot Pasta with Pumpkin Sauce

Pumpkin Whipped Cream in a black bowl garnished with star anise

Easy

4-Ingredient Homemade Pumpkin Whipped Cream

Pumpkin Spice Hot Chocolate garnished with whipped cream, cinnamon stick, and star anise

Easy

Creamy Pumpkin Spice Hot Chocolate for Two

cranberry gin fizz surrounded by christmas decor

Easy

Gin and Cranberry Christmas Cocktail

Chocolate Peppermint Christmas Tree Cookies

Chocolate Peppermint Christmas Tree Cookies

green and red plaid plate with 7 candy cane shortbread cookies and surrounded by candy canes and eucalyptus

Easy

Candy Cane Shortbread Cookies

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Picture of Hi there, I'm Marley!

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

Seasonal Recipes

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This Boozy Chocolate Mousse is velvety smooth with

This Boozy Chocolate Mousse is velvety smooth with a rich, chocolaty flavor and a subtle hint of Brandy. Super delicious and extra romantic.

Boozy Chocolate Mousse
-1 ½ cups dark chocolate chips
-1 ½ cups heavy whipping cream
-2 large egg whites
-½ cup granulated sugar
-¼ cup brandy

-Melt your chocolate chips over a double boiler and then set aside to cool.
-Use a hand mixer to whip your heavy cream until stiff peaks form.
-Once the chocolate is at room temperature, fold it into the heavy cream and then whip on high until thick and creamy.
-In a separate bowl, beat egg whites and sugar together until thick and sticky- about 3 minutes.
-With your mixer on high, add egg white/sugar mixture into your chocolate cream.
-Keep your mixer on and slowly add brandy, in about 3 separate pours.
-Cover and refrigerate for at least 1 hour.
-Whip one more time to aerate. Serve as is, or whip up some extra cream for on top and add shaved chocolate for garnish. #chocolatemousse

This Chocolate Mint Pie strikes that perfect balan

This Chocolate Mint Pie strikes that perfect balance of gooey fudgy chocolate and fresh mint atop a crunchy Oreo crust.

Oreo Pie Crust
-24 Oreos, crushed (24 Oreos usually = 2 sleeves)
-3 tablespoons unsalted butter, melted

-Preheat your oven to 350°F.
In a microwave-safe bowl, melt your butter in the microwave in 20-second intervals, stirring in between, until it is completely liquified.
-Add Oreos and melted butter to a blender, and blend on high until Oreos are completely crushed.
-Transfer Oreo and butter mixture from the blender into a 9-inch pie dish, and use clean hands to press the crust mixture into the pie dish, pinching it up the sides.
-Bake the crust for 8 minutes, remove from the oven and place it on a cooling rack to cool while you make your chocolate mint pie filling.

Chocolate Mint Pie Filling
-1 ½ cups heavy whipping cream
-½ cup dark chocolate chips
-½ cup granulated sugar
-¼ cup dark cocoa powder
-1 teaspoon peppermint extract
-1 large egg

-Bring your oven temperature down to 325°F.
-Heat your cream and chocolate over a double boiler or in the microwave in 30-second intervals, whisking in between each interval, until the chocolate is melted and well-combined with the cream. Do not overheat.
-Add your sugar and cocoa powder and whisk to combine.
-Fold in peppermint extract and egg with a spatula until the pie filling mixture is smooth.
-Pour your filling into your Oreo pie crust and bake for 40 minutes. Allow to cool and set for about 30 minutes before diving in. #chocolatemint #oreopiecrust

These Olive Oil Brownies use olive oil instead of

These Olive Oil Brownies use olive oil instead of butter to bring you a dairy-free brownie with bold flavor and an ultra-moist and fudgy center with a crinkly top and crispy edges.

-½ cup extra-virgin olive oil (use robust if you really want that olive oil taste!)
-1 ¼ cup granulated sugar
-1 teaspoon vanilla extract
-2 large eggs
-1 cup all-purpose flour
-⅔ cup unsweetened cocoa powder (I use dark)
-1 teaspoon baking powder
-½ teaspoon salt

-Preheat your oven to 350°F and line a 9×9-inch square pan with parchment paper.
-To a large mixing bowl, add the olive oil and sugar and use a hand-mixer on high to cream together until well-combined and aerated (3-5 minutes).
-Add the egg and vanilla extract and use the hand-mixer on low to integrate.
-Next, add the flour, cocoa powder, baking powder, and salt and mix again on high to combine, using a spatula to scrape down the sides of the bowl if necessary. You’ll be left with a thick and sticky batter.
-With the help of your rubber spatula, add the batter to the prepped baking dish, pushing the batter to the sides until it is distributed equally throughout the pan.
-Bake at 350°F for 25-30 minutes until the brownies are set when you wobble the pan. Allow them to cool before cutting. Enjoy! #brownierecipe #oliveoilbrownies

These decadent bite-sized Whiskey Chocolate Truffl

These decadent bite-sized Whiskey Chocolate Truffles are the ultimate pop-in-your-mouth treat, with intense chocolate flavor and a touch of boozy bliss.

-⅓ cup heavy whipping cream
-1 tablespoon unsalted butter
-5.8 ounces dark chocolate (5.8 oz = 4 (1.45oz) bars)
-1 ½ ounces whiskey
-2 to 3 tablespoon cocoa powder

-Heat the cream and butter together either in a microwave-safe bowl for 1 minute and 30 seconds or over a double boiler until just simmering.
-Meanwhile, finely chop your chocolate—the smaller the better.
-Add the chopped chocolate to the simmering cream and butter and whisk until the chocolate is melted. The cream and butter mixture should be hot enough to melt your chocolate. Continue to whisk until chocolate is melted and avoid reheating.
-Continue to whisk as you slowly add the whiskey. Cover with a clean kitchen towel and place in the refrigerator to cool and harden for at least 2 hours.
-Add cocoa powder to a shallow bowl or large plate. Once your chocolate/whiskey mixture has set, scoop out about 1 tablespoon of chocolate at a time, placing each scoop directly into the cocoa powder.
-Roll the chocolate in the cocoa powder until it is completely covered. Dust your hands with cocoa powder, then pick up the truffle and roll it between your hands to form a ball. Set aside and repeat until you have about 8-10 truffles.
-Serve immediately or store in the refrigerator until ready to enjoy. #deathbychocolate #chocolatetruffles

This Sweet Potato Hummus is the perfect balance of

This Sweet Potato Hummus is the perfect balance of savory and sweet and is sure to enhance any meal or snack time. Think hummus, but instead of chickpeas, sweet, vibrant, and aromatic sweet potato! This Fall twist on classic hummus is brimming with flavor, is easy to make, and requires only 5 ingredients plus salt and pepper!

Ingredients
-2 pounds sweet potatoes (usually 2 large sweet potatoes)
-¼ cup Tahini
-3 tablespoons olive oil
-2 tablespoons lemon juice (juice of 1/2 lemon) -2 cloves garlic
-½ teaspoon salt
-½ teaspoon pepper

Method
-Bring ten cups of water to a rolling boil in a large pot. Peel and cube your sweet potato, chopping it into pieces about 1 cubic inch in size. -Boil the cubed sweet potato until fork tender (15-20 minutes). Conserve about 2 tablespoons of the water that the sweet potatoes boiled in before straining. -Add the boiled sweet potato, Tahini, olive oil, lemon juice, garlic, salt, and pepper to your food processor or high-powered blender and blend until smooth.  -Asses the consistency. If your hummus seems too thick, add 1 tablespoon of the conserved sweet potato water and blend again. Add the second tablespoon of water if needed.  -Transfer sweet potato hummus to a serving bowl and serve at room temperature or chilled with chips, crackers, pretzels, bread, or raw veggies.
#sweetpotato #homemadehummus #fallflavors #fallappetizers #fallfood #tahini

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