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Thanksgiving

Thanksgiving is about tradition. Check out my family’s faves!

Simmer Down Your Search!

Sweet Potato Pie with sweetened condensed milk and flake all-butter crust.

Sweet Potato Pie with Condensed Milk and Flaky All-Butter Crust

Apple Cider French toast with cinnamon sugar apples on top.

Apple Cider French Toast with Sautéed Apples

Twice Baked Mashed Potato Casserole with Scallions

Creamy Twice-Baked Mashed Potatoes (Great for Leftovers!)

Seasoned cream cheese and cheddar ball shaped like a pumpkin.

Easy

4-Ingredient Cream Cheese Pumpkin

Overhead image of Chocolate Chip Walnut Cookies piled on top of each other with negative space on the lower right corner.

Easy

30-Minute Chewy Chocolate Chip Walnut Cookies

Plate of ravioli with creamy coconut sage sauce and a wooden fork

Creamy Coconut Sage Sauce for Butternut Squash Ravioli

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

Chocolate Cookies with White Chocolate Chips

Easy

Chewy Chocolate Cookies with White Chocolate Chips

Baked pumpkin mac and cheese garnished with fresh sage

Easy Baked Pumpkin Mac and Cheese

Serving platter with roasted sweet potatoes and brussels sprouts

Easy

30-Minute Roasted Brussels Sprouts and Sweet Potatoes

Serving of Asparagus Casserole on a pink plate

Easy

Cheesy Baked Asparagus Casserole

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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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Cute Christmas breakfast idea! Listen I’m the fi

Cute Christmas breakfast idea! Listen I’m the first to admit I’m not great when it comes to the DIY themed food but this one EVERYONE can do! Start your holiday off right with this cute Christmas tree made from hidden veggie pancakes and topped with fresh fruit.
-2 tablespoons unsalted butter (melted)
-2 cups milk (dairy or unsweetened non-dairy)
- 2 ounces (1 cup tightly packed) spinach (or green food coloring to desired color)
-2 large eggs
-2 teaspoon vanilla extract
-1 ½ cups all-purpose flour
-¼ cup light brown sugar (tightly packed)
-2 teaspoons baking powder
-½ teaspoon salt
-nonstick cooking spray (as needed)
-¼ cup maple syrup for serving
-half of a pretzel rod, raspberries, 1 star anise, and powdered sugar to decorate as Christmas tree.

-Preheat your oven to 425°F and prep a baking sheet with nonstick cooking spray of choice. For thinner, more authentic pancakes, use a 12 x 18-inch baking sheet (preferred). For thicker, fluffier pancakes, use a 13 x 9-inch baking sheet.
-In a small microwave-safe dish, microwave the butter on high for 30 seconds until completely melted. Set aside to cool.
-Add the milk and spinach to a high-powered blender and blend on high until smooth.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt, ensuring there are no lumps.
-Add the eggs, milk, and vanilla extract, and blend again until just combined.
-Add the flour, sugar, baking powder, and salt, and blend again to for a smooth and thin pancake batter.
-Pour your batter onto your prepared baking sheet and carefully lift and tilt the pan back and forth, left and right to spread the batter around the baking sheet evenly. If you are using any optional add-ins, place those on top of your batter now.
-Bake for 15 minutes until cooked through and the edges start to bubble and turn golden brown. -Allow to cool then slice into roughly even rectangles.
-Grab half of a pretzel rod and place it vertically in the bottom middle of your plate. Stack 6 pancakes diagonally, working upward to resemble a Christmas tree.
-Place raspberry “ornaments” on the pancake Christmas tree and top with star anise and powdered sugar “snow”. Enjoy!

These decadent 5-Ingredient Chocolate and Hazelnut

These decadent 5-Ingredient Chocolate and Hazelnut Truffles are the ultimate Holiday treat with a crunchy crushed Hazelnut exterior and melt-in-your mouth center made with @theochocolate Nutcracker Brittle bars! Made from hazelnuts and sweet brittle pieces in 55% Organic, Fair Trade, Non-GMO Dark Chocolate, Theo’s Nutcracker Brittle brings the magic to your Holiday dessert table. Each ingredient is handpicked to guarantee highest quality, producing chocolate that leaves a positive impact on both our taste buds and our planet. #ad #TheoChocolate #Organic #FairTrade

Find the easy recipe for these truffles below:

Ingredients
-8.4 ounces (3 bars) @theochocolate Nutcracker Brittle
-1/2 cup heavy whipping cream
-1 tablespoon unsalted butter
-2.5 ounces chopped Hazelnuts
-extra 1/2 ounce of melted Nutcracker Brittle and Christmas sprinkles (optional for decorating)

Method
-Over a double boiler, heat the cream and butter together until the butter melts into the cream and it begins to simmer.
-Meanwhile, finely chop your chocolate and add it to a large mixing bowl.
-Pour simmering cream and butter over the chopped chocolate and whisk until chocolate is melted.
-Cover with a clean kitchen towel and place in the refrigerator to cool and solidify—about 2 hours.
-Scoop out about 2 teaspoons worth of the chocolate truffle mixture and place on a baking sheet. Put back in the refrigerator for 15 minutes to make them easier to shape.
-Roll the truffles into balls and then roll the balls in the chopped hazelnuts to coat. Pro tip: coat your hands in cocoa powder to avoid the truffles sticking too much to your hands.
-Optional: Melt the additional 1/2 ounce of Nutcracker brittle to drizzle on top. Add your festive sprinkles to the melted Chocolate while it’s still hot.
-Serve immediately or store in the refrigerator until ready to enjoy (these truffles will last up to a month!). Enjoy!

You can easily peel the stringy parts of your cele

You can easily peel the stringy parts of your celery for the smoothest blended soup broths 🥰

🚨MOST requested recipe 🚨 matzo ball soup wit

🚨MOST requested recipe 🚨 matzo ball soup with blended veggies aka Jewish penicillin! Cozy, warming, healing, nostalgic, and NEVER bland!
- 6-8 cups vegetable broth
- 1 small yellow onion
- 4 cloves garlic
- 2 stalks celery
- 2 large carrots
- 1 packet matzo ball mix (I used @manischewitzco )
- 2 large eggs
- 2 tablespoons olive oil
- 3 sprigs parsley
Method
- In a large pot or Dutch oven, bring 6 cups of vegetable broth to a boil. Meanwhile, clean all your veggies. Peel and half the onion, peel the garlic, and cut the ends off and half the celery stalks and carrots.
- Add the prepped vegetables to the boiling veggie broth. Cover and boil for 15 minutes.
- Meanwhile, in a mixing bowl, beat the eggs and olive oil until smooth. Add the packet of matzo ball mix and diced parsley and stir to combine. Place in the refrigerator for about 10 minutes to chill.
- Remove the vegetables and add them to a blender with about ¼ cup of the broth.
- Blend until smooth and add the puree back to the boiling broth. Stir to combine.
- Scoop out about 2 tablespoons of matzo ball mixture and use wet hands to shape them into 6-8 balls.
- Carefully add the matzo balls to the broth and cover. Boil for about 20 minutes until matzo balls double in size and are tender. Assess the consistency of your soup and add extra veggie broth to thin out to desired consistency (I like my broth on the thicker side, so I don’t usually add any extra broth, but you can add up to 2 extra cups of broth to your taste). Serve hot.

Chewy chocolate candy cane kiss cookies! 30 minute

Chewy chocolate candy cane kiss cookies! 30 minutes, one bowl, no chilling time. Easy and the perfect balance of chocolate and peppermint!

-36 candy cane kisses
-½ cup softened unsalted butter (½ cup butter = 1 stick)
-1 cup granulated sugar
-1 teaspoon vanilla extract
-1 large egg
-¾ cup + 1 tablespoon all-purpose flour
-½ cup dark unsweetened cocoa powder
-¼ teaspoon salt (plus optional extra flaky sea salt for garnish)
-½ teaspoon baking soda

-Unwrap the candy cane kisses and place them in the freezer.
-Preheat your oven to 350°F and line two large baking sheets with parchment paper or a reusable baking mat.
-To a large mixing bowl, add softened butter and brown sugar. Use a hand mixer on high to cream together until light and smooth (about 2-3 minutes).
-Add the egg and vanilla extract and use your hand mixer on low to combine.
-Add the flour, cocoa powder, salt, and baking soda and mix to combine, careful not to overbeat. -Use a spatula to scrape any flour off the sides of the bowl and integrate it into your dough.
-Use wet hands or a cookie scoop to shape 1 heaping tablespoon of dough into a ball and place it on your lined baking sheet. Leave a couple of inches in between each cookie for the dough to spread.
-Bake for 12-14 minutes until the edges are crispy to touch. Grab your kisses from the freezer and press 3 into each cookie while they are still hot. Allow to cool completely before enjoying!

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