Blueberry Tart Active Time: 35 Minutes Start to Eat: 3 Hours (Including Chill Time) Serves: 8-10 INTRODUCTION Blueberry tarts and pies are some of my favorite spring and summer desserts. Cool, tangy, and refreshing lemony blueberry tart comes together quick and easy! The simple bright berry filling sits in a flaky buttery crust. This is a perfect recipe for spring and summer celebrations like Easter, Mother's Day, Memorial Day, and 4th of July! Tart Crust from Silver Palette : Sweet, Buttery Tart Crust. DON'T GO BREAKING MY TART INGREDIENTS Crust (from Silver Palate Cookbook): 1 ⅔ cups all-purpose flour ¼ cup granulated sugar ½ teaspoon salt 10 tablespoons (1 ¼ sticks) unsalted butter, chilled 2 egg yolks 1 teaspoon vanilla extract 2 teaspoons cold water Filling: 5 cups of fresh blueberries ¼ cup plus 2 tbsp water 2 tablespoons cornstarch 2 teaspoons grated lemon zest 3 tablespoons lemon juice ½ cup sugar Pinch of salt INSTRUCTIONS Sift flour, sugar, and salt in a food processor or mixing bowl if using your hands or a pastry blender. Cut the chilled butter into pieces and add to the food processor. Pulse the processor until the mixture resembles a coarse meal. Mix the egg yolks, vanilla, and water together in a small bowl, then add to the flour mixture. Pulse until JUST combined. Dump the dough on a lightly floured surface, knead the dough, then form into a ball. Wrap the dough in plastic wrap and chill for 2-3 hours. Preheat the oven to 425° F. Place chilled dough on a lightly floured surface and, using a rolling pin, roll into a large circle (big enough to line your removable-bottom tart pan). Place the dough in the pan and form to the edges. Line the dough with foil or parchment paper, and fill with weights or beans. Bake for 8 minutes, remove the foil and weights. Prick the dough with a fork in several places. Bake for 4 minutes more. Remove from the oven, set aside to cool. For the filling: In a medium saucepan, bring 1/4 cup water and 1 1/2 cups berries to a boil over high heat. Reduce heat; simmer, stirring occasionally until berries begin to break down, 3 to 4 minutes. In a small bowl, mix cornstarch with 2 tablespoons of water; stir into the simmering. Add lemon zest and juice, sugar, and salt. Bring to a boil; reduce heat. Simmer, stirring, just until mixture begins to thicken, 30 to 60 seconds. Remove from heat. Stir in the remaining 3 1/2 cups of fresh berries. Immediately pour the hot berry mixture into the cooled tart shell, and smooth with a spatula. Bake the tart at 425°F for 10 minutes. Remove, let cool. This is also delicious cold! BON APPETIT! BACK TO SWEETS

HOMEMADE TAGALONG COOKIES Active Time: 1 Hour Start to Eat: 2.5 Hours (Including Chill Time) Makes: 40 cookies (give or take) INTRODUCTION If you've never had this craveable girl scout cookie, it's a crispy, delicious cookie layered with creamy peanut butter and covered in chocolate. The process may seem a bit daunting but it's so worth it, plus your friends will be outrageously impressed with your baking skills. COME TAGALONG WITH ME INGREDIENTS Cookies: 1 cup all-purpose flour 1 ½ teaspoons baking powder ½ tablespoon sugar 1 teaspoon salt 3 tablespoons cold unsalted butter 1 tablespoon vegetable or canola oil 5 tablespoons cold water Peanut Butter Filling: 1 cup creamy peanut butter ½ teaspoon salt 2 tablespoons softened butter ¼ cup powdered sugar Chocolate Coating: 1 cup semi-sweet chocolate chips 1 cup bittersweet chocolate chips INSTRUCTIONS Preheat the oven to 400°F. Prepare 2 baking sheets with parchment paper or silicone mats. Using a food processor, combine flour, baking powder, sugar, and salt; pulse until combined. Cut the cold butter into ½ inch cubes, add that to the processor; pulse until the mixture resembles sand. Add oil, pulse again. Finally, gradually add 1 tablespoon at a time of the cold water until the dough pulls together completely but isn’t too wet. Roll out the dough on a well-floured surface until about ¼ inch thick (pretty thin!). Cut out using a circle cookie cutter ( I used a 2-inch cookie cutter). Poke a few times with a toothpick or fork, this helps cook the cookies evenly without them puffing up too much! Place cookies on the baking sheets and bake for 12 minutes or until golden brown on the edges. Set aside to cool (must be completely cool before assembling). While the cookies bake or while they cool, let’s make the peanut butter filling! Using a whisk or electric mixer, combine all peanut butter filling ingredients together until completely combined. Now it’s time to assemble - be warned, this can get messy! First, you’re going to take a knife or offset spatula and put about ½ tablespoon of peanut butter onto each cracker. **This is optional but after this step, I put the peanut butter topped crackers in the fridge for roughly 30 minutes to make it less messy and a little easier to coat with the chocolate. Next, in a microwave-safe bowl, combine all of the chocolate coating ingredients and melt in the microwave 30 seconds at a time until melted and smooth. Do NOT heat too hot. Using a large fork (or something similar) dip the peanut butter crackers into the chocolate, coating them completely, and then make sure to knock any excess chocolate off the cookie before placing them on parchment paper (I just put them right back on the baking sheets!) Optional - sprinkle the tops with flake or coarse salt. Let chill in the fridge for an hour until set. You are welcome to devour them all now OR put them in a container and keep them in the fridge for up to 1 week! BON APPETIT! BACK TO SWEETS

ABOUT ME Hi, I'm Elise Wine (yes, that's my real last name)! I currently live in Los Angeles, but grew up in Boston and was born in France. I share a cozy 2-bedroom apartment with my husband, where the kitchen may be poorly lit, and the stove is electric, but that doesn’t stop me from creating and capturing delicious meals and baked goods. My wonderful husband is my handy dandy food taster and I don't think he's mad about it. As a self-taught and mom-taught cook, my love for food and its diverse cultural roots runs deep. My mom’s work took her to places like Hong Kong, France, Portugal, and Thailand, introducing me to a world of flavors at a young age. Every time she returned, we’d experiment in the kitchen, recreating the dishes she fell in love with in each country. That sparked my love and passion for flavor and variety in food. I believe that life is too short not to explore strange, delicious, and flavorful foods. Food is more than just sustenance; it’s a universal language that brings love, laughter, and lasting memories. Some of my fondest memories revolve around food, from learning to roll sushi with my mom (and her endless patience) to enjoying my grandma’s special “yellow rice” during the holidays—turns out it was just saffron, but how was I supposed to know that?! Whether it’s our family’s annual New Year’s Eve sushi night out or trying out a new recipe, food has always been at the heart of my most cherished moments. I’m thrilled to share my culinary creations and food photography with you so you can get inspired and create memories with your loved ones. Here at Loyal Olive Oil, you’ll find inspired recipes that reflect my love for bold flavors, creative presentation, and the joy that food brings. Fun Facts: I love plain cold pasta straight from the fridge. I've been making my own sushi since I was 10. I love all things Harry Potter and Lord of the Rings. I love playing video games. Yes, my last name is really Wine, and yes, I do love wine! I snort when I laugh, and I cook whenever I’m bored, angry, sad, happy, or just plain hungry—so let’s just say I cook a lot. Welcome to Loyal Olive Oil, where food, photography, and flavor come together. BON APPÉTIT! ABOUT MAUI We rescued a puppy in the summer of 2020 and named him MAUI. We named him Maui because he was wandering around the beach when he was found and he has some awesome features that make him look Hawaiian (in our opinion). Also, we love Pixar movies and are obsessed with Moana. He is a goofball and loves being around when I am cooking and photographing all of the goodies. He is a mixed breed for sure. He is mostly Chihuahua with some Toy Fox Terrier and a whole bunch of other breeds. We love him bunches and he's a model for sure so you will probably be seeing a lot of him in future photos! His favorite foods are Beef, Salmon, Shrimp, Broccoli, yogurt, and cheese! ABOUT US Matt and I have been together since 2011 - Woah! We met when we were both 20 working a summer job at a movie theater. This was in a small town between our two home towns in Massachusetts. Our parent's houses being so close together makes holidays a breeze since our families are just two towns apart. We share a huge passion for movies—so much so that we host an Oscar party every year and aim to see a new movie every week. We’re both absolutely in love with The Lord of the Rings series (seriously, the best movies ever made). We also enjoy staying active, whether it’s going on walks, hikes, or spending time at the beach (our first date was on a beach, after all). Our college years took us to different schools in Boston. I pursued Theater at Suffolk (still asking myself, what was I thinking?!), while Matt went to MassArt for Animation, and he’s crushing it! After four years, we moved in together into a small Brighton, MA apartment with a horrendous kitchen. We met some awesome people, had amazing times, and navigated a few crazy work experiences. But after three years, we decided to take a leap and move all the way to Los Angeles. When we arrived in LA, I had never been to California until I stepped off the plane. I was so nervous, but we’ve truly fallen in love with life here. That said, I miss my friends and family back east like crazy. In the summer of 2020, Matt and I had a trip planned to San Diego, one of our all-time favorite places, especially Ocean Beach (OB). That’s where he proposed! Everyone says this, but it truly was amazing—I cried a lot. That same week, we adopted our fur baby, Maui! So, while 2020 was challenging for many reasons, it also turned out to be one of the best years of my life. In the fall of 2021, we got married!!! Planning a wedding during a pandemic was no picnic, but honestly? It was a year filled with unforgettable memories, and I got to spend extra time with friends and family that I might not have had otherwise. September 18, 2021, was one of the best days of my life. Matt is the most incredible human, and I’m seriously one lucky lady. I walked down the aisle to the epic Jurassic Park Theme, and our first dance song was “You’ve Got a Friend in Me” from Toy Story. What did we have to eat did you ask? We kept it true to us. Our favorite sub shop, Monica’s Mercato in Boston, catered about 100 Italian subs, and The Rusty Can, a fantastic BBQ joint, provided brisket, pulled pork, and mac and cheese. For dessert, we indulged in my all-time favorite Boston doughnuts from Union Square Donuts. Oh boy, was it amazingly delicious! So there you have it, a little about Elise, Matt, and Maui! We’re just a couple of movie-loving, food-obsessed, adventure-seeking souls enjoying life in Los Angeles with our adorable pup. LET'S CHAT! Send Thanks for contacting me!

Rice Krispie S'mores Active Time: 25 minutes Start to Eat: 1 Hour 45 Minutes (Including Chill Time) Makes: 18 Treats INTRODUCTION S'MORE, THE MERRIER A campfire classic turned perfect barbeque treat! These were SUCH a hit at this year's 4th of July party and the perfect dessert to wow your friends (with very little effort!). Just grab your classic s'mores ingredients plus some rice Krispie treats and some butter and voila! These are nutty, buttery, and delicious on their own but dipped in some chocolate and graham crackers makes them more decadent and rich. Feel free to mix up the chocolate too! I used semi-sweet (to please the most people) but you can do bittersweet, white chocolate, dark, milk, etc. whatever you prefer, or make a variety! The graham cracker dust is made using a food processor which gives it that great fine texture and allows for more of it to stick to the chocolate. BUT a Ziploc bag and rolling pin is a great fallback option...just be wary of the arm workout! INGREDIENTS 70 Grams of Butter (half salted, half unsalted) This equals roughly 2.5 tablespoons of each 1/2 teaspoon vanilla extract 1/2 teaspoon salt 1, 16oz bag of mini marshmallows 6 cups of Rice Krispie Cereal 1, 12oz bag semi-sweet chocolate chips (or 2 cups) 9 graham cracker cookies (this was 1/3 of the box of Honeymaid brand) INSTRUCTIONS First, let's brown that butter! In a medium saucepan, heat both kinds of butter over medium heat, stirring constantly until the butter begins to foam and you start to see little brown specks. Heat for another minute then add in the vanilla, salt, and entire bag of mini marshmallows. Stir until combined and all of the marshmallows have melted into a smooth ribbony texture. Take off of heat. In a large bowl, add in your Rice Krispie cereal, then pour the marshmallow mixture over the cereal. Using a wooden spoon or spatula, stir until combined. Spread mixture over a parchment-lined (or buttered) half-sheet pan, and using your fingers or spatula, GENTLY spread to the edges and try to make it as even as possible. Place in the fridge for an hour to cool and set. Once set, take them out of the fridge and dump them on a cutter board, cutting them evenly into squares or rectangles (approximately 3 inches by 3 inches). * Next, let's prepare the "s'mores" part of these treats! Grab your graham crackers and put them in a food processor and pulse until they have turned into a fine crumb or "dust" as I like to call it. Then place it in a shallow bowl. If you don't have a food processor, just grab a Ziploc bag and a rolling pin and start banging away! Grab your chocolate and empty it into a heat-safe bowl, microwave for 30 seconds at a time until smooth (see tip). Assembly time! Grab one treat at a time and dip half of it in the chocolate, let the excess drip off then place in the bowl with the graham cracker making sure to cover all of the chocolate in the dust. Transfer to a parchment-lined baking sheet and let set until chocolate has hardened (approximately 20 minutes). Once set and the chocolate has hardened, you can serve it immediately or store it in the fridge for up to 3 days (just bring them to room temperature before serving to ensure you're getting that gooey chewy texture we all love!) * At this point, you can keep them on the sheet pan or cut up the R ice Krispies and store them, covered, for up to 2 days in the fridge before you dip and serve. Tip: When melting chocolate in the microwave, you never want to melt it until completely smooth. You always want to take it out when there are still visible chunks of chip left, then hand whisk it until completely smooth. This prevents you from overheating the chocolate. BON APPETIT! BACK TO SWEETS

COUSCOUS SALAD Active Time: 10 Minutes Start to Eat: 45 Minutes Serves: 6 INTRODUCTION What is couscous, do you ask? It's like Dip 'N Dots but pasta! This is a great summer recipe! Flavorful, light, and crazy easy to make, this recipe is perfect for weekday lunches or as a side for dinner. The textures make it so every bite is different and the flavors are a perfect blend of sweet, savory, and tart. Plus, this is a very forgiving recipe so you can change it up if are missing ingredients! Adapted from Bon Appetit's Couscous Salad with Dates and Almonds going coo coo for couscous INGREDIENTS Couscous: 1.5 cups pearl couscous (Israeli couscous works too!) 1 3/4 cups water 1/2 teaspoon salt Dressing: 1/4 cup extra-virgin olive oil 1 tablespoon lemon zest (zest from 1 large lemon) 3 tablespoons fresh lemon juice 3/4 teaspoon cinnamon 3/4 teaspoon curry powder 1/2 teaspoon salt 1/4 teaspoon pepper Salad: 1/2 large red pepper, diced 1 can chickpeas (garbanzo beans, 15-ounce can) 1/3 cup golden raisins (or craisins) 1/2 cup of slivered almonds 1/2 cup cilantro, finely chopped 1/2 cup scallions, diced INSTRUCTIONS Bring the water and salt to a boil in a medium saucepan then add your couscous. Turn down your heat to a simmer and cook (stirring occasionally so it doesn't stick to the bottom) for about 3-4 minutes. Take the pan off of the heat, cover, and let stand for 10 more minutes. Uncover, fluff with a fork then set aside to cool completely. I like to transfer it to a container and cool it in the fridge. While the couscous cools, you can prep the rest of the ingredients! In a large bowl combine all of the dressing ingredients and whisk until combined. Next, add all of your salad ingredients as well as the cooled couscous to the bowl with the dressing. Mix well! If it seems a bit dry, you can add more olive oil and lemon juice to your liking. You can serve it now or refrigerate it until you're ready to eat! This lasts up to 5 days in the fridge and is perfect for lunches! BON APPETIT! BACK TO SALTY

Brown Butter chocolate chip COOKIES Active Time: 30 minutes Start to Eat: 3.5 Hours (Including Chill Time) Makes: 10 Cookies INTRODUCTION These cookies are an absolute DREAM. These are so simple yet so complex - a decadent, rich, craveable experience in every bite. This is THE cookie that will change your opinion on what a chocolate chip cookie should taste like! The brown butter adds a nutty, earthiness. The dark brown sugar adds a caramelized, molasses-like flavor and the bread flour gives it an amazingly chewy texture while still giving you the gooey chocolatey centers and crispy crunchy edges. CHIP, CHIP, HORRAY! INGREDIENTS 6 tablespoons unsalted butter 6 tablespoons salted butter 1/2 cup light brown sugar 1/2 cup dark brown sugar 1/4 cup granulated sugar 1 egg, room temperature 1 egg yolk, room temperature 1 tablespoon vanilla 1 1/4 cup all-purpose flour 3/4 cup bread flour 1/2 teaspoon baking soda 1 teaspoon salt 1 1/2 cups chocolate chips I use all bittersweet but you can use semi-sweet or a mixture of both! I like to roughly chop about 1/2 cup of the chips to give the cookies some chocolate specks throughout the entire cookie. Malden flake salt for topping INSTRUCTIONS First, let's brown that butter! In a small saucepan, heat both kinds of butter over medium heat, stirring occasionally until the butter begins to foam and you start to see little brown specks. Cook for another minute then take butter off the heat and allow to cool to room temperature (roughly 8-10 minutes). In a large mixing bowl with whisk, combine the cooled brown butter, brown sugar, and granulated sugar until combined. Next, add the egg, egg yolk, and vanilla and mix well. In a separate bowl, mix the flours, baking soda, and salt together. Then add that flour mixture to the butter mixer and using a spatula fold it in gently until almost combined. Then, fold in the chocolate chips until just combined. Next, scoop your cookies into 10 even balls (a little bigger than golf balls). They should look very shiny, almost "waxy". Sprinkle with flake salt then place them on a parchment-lined 1/4 baking sheet or plate and cover them tightly with plastic. Chill in the fridge for at least 3 hours. I usually chill them overnight. When you are ready to bake the cookies, preheat the oven to 350° and line your cookie sheet(s) with parchment paper. Place your chilled cookie dough balls onto the baking sheet (I usually do 6 at a time, leaving plenty of room between them). Bake for 12-14 minutes or until the edges are golden brown, but the center is still gooey (err on the side of underbaking). Leave on the baking tray to cool for about 5 minutes before transferring to a cooling rack. ** quick tip is to use a large round cookie cutter right when they get out of the oven to re-shape them into circles, this also helps keep them nice and puffy, instead of flattening out. BON APPETIT! BACK TO SWEETS

Chicken and Chorizo GUMBO Active Time: 45 Minutes Start to Eat: 1 Hour and 45 Minutes Serves: 6-8 INTRODUCTION My mom made the BEST gumbo growing up, it was always a favorite. So when I moved away, I asked her for the recipe and started making it myself. The more I made it, the more I tweaked it to make it my own. This gumbo has a dark rich roux flavor filled with juicy chicken and spicy chorizo. It's packed with so much protein and flavor, you will only need a small bowl for dinner! Side note, doing this for the first time, the roux is a bit intimidating, you want to get it as dark as possible without burning it - it's tough! MUMBO GUMBO My mom made the BEST gumbo growing up, it was always a favorite. So when I moved away, I asked her for the recipe and started making it myself. The more I made it, the more I tweaked it to make it my own. This gumbo has a dark rich roux flavor filled with juicy chicken and spicy chorizo. It's packed with so much protein and flavor, you will only need a small bowl for dinner! Side note, doing this for the first time, the roux is a bit intimidating, you want to get it as dark as possible without burning it - it's tough! It used to take me 40 minutes just to do the roux because I was too nervous to burn it or curdle it, also I lived in an apartment with a really bad ventilation system and didn't want to set off the fire alarms. But the more I did it, the better I got and now I can make the roux in under 10 minutes. So don't be shy in turning up that heat, and although I hate to waste anything, it is just flour and oil so don't feel bad if you have to ditch it and start over. You got this! INGREDIENTS Gumbo: 1 large yellow onion, chopped 1 large red bell pepper, chopped ¾ cup or 2 stalks celery, chopped 2 large jalapenos, finely chopped (add more for extra spice!) 4 large garlic cloves, finely chopped ½ cup all-purpose flour ½ teaspoon garlic powder ½ teaspoon cayenne powder 1 ½ teaspoon salt ½ teaspoon pepper 1-quart chicken stock/broth ½ cup vegetable oil 1 link andouille sausage, sliced 1 link chorizo, sliced 2 cups jasmine rice (or rice of your choice) Chicken: 2 pounds of boneless, skinless chicken thighs 1 teaspoon garlic powder ½ teaspoon cayenne powder ½ teaspoon salt ½ teaspoon pepper 2 tablespoons olive oil INSTRUCTIONS In a medium-sized bowl, combine onion, red pepper, celery, jalapenos, and garlic, set aside. In a small bowl, add flour, garlic powder, cayenne, salt, and pepper, set aside. Add broth/stock to a saucepan and heat on low - proceed to the following steps. Cut chicken thighs into 1-inch cubes, season with garlic powder, cayenne powder, salt, and pepper. Heat a large pot with 2 tablespoons of olive oil, add chicken, cook chicken until meat is cooked through - but do not overcook! Take out chicken and set aside, and drain the liquid from the pan. Add ½ cup of vegetable oil to the skillet, heat on high scraping the pan to loosen any chicken particles. Gradually add in ½ cup of seasoned flour. Cook, whisking constantly until the roux is a dark red-brown. * see note below Once the roux gets to the desired color, turn off the heat and add the vegetable mixture, whisking constantly. Turn the heat back on to low and cook vegetables until soft (about 3 more minutes) stirring constantly and scraping the pan. Add the heated broth/stock 1 cup at a time to the roux mixture, incorporating each scoop entirely before adding the next. Once all stock has been added, return to a boil then reduce heat to a simmer. Add sausage and chorizo. Simmer uncovered for about 45 minutes, stirring occasionally. Meanwhile, cook the jasmine rice so it’s ready when the gumbo is! Cook rice according to the package directions. Finally, add in the chicken and season with salt and pepper, adjust seasonings as desired. Cook for 10 more minutes. The amount is up to you but I usually keep to a 4:1 ratio of gumbo to rice. BON APPETIT! *if it looks like it’s separating (getting chunky), turn down the heat until it pulls back together and gradually turn up the heat again. The roux gets easier the more you do it but the first time might take you up to 45 minutes to get the right color so be ready to switch hands for a break! Ideally, the roux should take 15-20 or fewer minutes to make! BON APPETIT! BACK TO SALTY

SPICY GREEN PASTA Active Time: 15 Minutes Start to Eat: 1 Hour Serves: 4 INTRODUCTION Creamy, spicy, healthy, and easy-to-make pasta! Even my meat-eating husband says this is one of the few pasta dishes he feels full and satisfied with without needing a protein. Make with fresh ingredients like tomatillos, jalapenos spinach, basil, and garlic, blended with some parmesan cheese and a touch of cream to balance it out...this is a quick but fulfilling weeknight dinner! Plus, it tastes great hot or cold for leftovers. And if you don't like spice, just take out the jalapeno and you still have a deliciously creamy pasta dish. Pasta la vista, baby INGREDIENTS 4 tomatillos 1 large jalapeno 2 tablespoons olive oil 2 tablespoons fresh lime juice 4 large garlic cloves About 1/2 cup of fresh basil (roughly 10 leaves) One small shallot 1 large handful of spinach (about 1 heaping cup) 1 teaspoon salt 1 teaspoon pepper 2 tablespoons salted butter 1/4 cup heavy cream 12 oz. of pasta (usually make the whole 16 oz. box then eyeball how much pasta/sauce ratio I want that day!) 1 1/2 cups reserved pasta water (or more) 1/2 cup freshly grated parmesan INSTRUCTIONS First, preheat oven to 450 degrees. Place tomatillos and jalapeno on baking tray or dish and roast for 25 minutes. While that's roasting, let's cook the pasta! Boil a large pot of salted water and cook your desired pasta for about 2 minutes under the recommended cooking time. I used a large fusilli pasta but if you don't have that, I would recommend a pasta with a lot of nooks and crannies in order to sop up the delicious sauce, like rotini, or cavatappi. Reserve at least 1 cup of pasta water when you drain it! Let's start the sauce! Add the following to a blender: roasted tomatillos and jalapeno, olive oil, lime juice, garlic, basil, shallot, spinach, salt, pepper, and about 1/3 cup of the pasta water. Blend until smooth, about 1 minute. Heat butter in a large, deep skillet over medium heat. Add the sauce from the blender to the skillet and add about 1/2 more pasta water and the heavy cream. Cook for about 5 minutes until the sauce thickens a bit, then add the pasta and the parmesan, store to completely coat the pasta. Add salt and pepper to taste (I usually add about 1/2 teaspoon more of each). If it gets too thick, add more pasta water to your desired thickness. Serve now while it's hot! Or you can let it sit a bit to allow it to thicken. BON APPETIT! BACK TO SALTY

SATISFY THAT SWEET TOOTH Up Buttery, nutty, salty and sweet - this is all of those delicious corn flavors but in a friggin cookie! cornbread cookies Active Time: 10 minutes Start to Eat: 40 minutes Makes: 24 cookies Up Soft, chewy, and packed with rich espresso flavors, this blondie is the perfect afternoon pick-me-up! ESPRESSO BROWN BUTTER BLONDIES Active Time: 15 minutes Start to Eat: 1 hour Makes: 16 blondies Up No bake, no egg, no fuss, edible chocolate cookie dough EDIBLE BLACK COCOA COOKIE DOUGH Active Time: 15 minutes Start to Eat: 15 minutes Makes: 22 dough scoops Crunchy, moist, covered in a ricotta glaze and chocolate chips. Muffin meet Cannoli. Up cannoli muffins Active Time: 15 Minutes Start to Eat: 1 Hour Makes: 6 Jumbo Muffins (or 12 Regular) Level up your next butter board with soft pretzels, biscuits, and THIS BUTTER! Up Active Time: 5 Minutes Start to Eat: 10 Minutes Makes: 1 cup CINNAMON PUMPKIN BUTTER THE cookie that will change how you feel about every other cookie. Up BROWN BUTTER CHOCOLATE CHIP COOKIES Active Time: 30 Minutes Start to Eat: 3.5 Hours (Including Chill Time) Makes: 10 Cookies Up A campfire classic turned perfect barbeque treat! RICE KRISPIE S'MORES Active Time: 25 minutes Start to Eat: 1 Hour and 45 Minutes (Including Chill Time) Makes: 18 Rice Krispie Treats A soft, crunchy, sweet, salty, nutty, chocolatey DELIGHT! Up BROWN BUTTER, HONEYCOMB, CHOCOLATE CHIP COOKIES Active Time: 30 Minutes Start to Eat: 3.5 Hours (Including Chill Time) Makes: 12 Cookies Up DOUGHNUT COOKIES Sugar cookies with royal icing perfect for decorating. Active Time: 45 minutes (Including Decorating) Start to Eat: 5 Hours (Including Chill Time) Makes: 30 Cookies Up HOMEMADE TAGALONGS Make that classic girl scout cookie at home! Active Time: 1 Hour Start to Eat: 2.5 Hours (Including Chill Time) Makes: 40 Cookies (Give or Take) Active Time: 25 minutes Start to Eat: 2. 5 Hours (Including Rest Time) Makes: 8 Rolls Up LIGHT AND FLUFFY CINNAMON ROLLS Soft and airy cinnamon rolls that are delicious with or without icing. Up CHURRO POPTARTS Crunchy on the outside, soft and gooey on the inside and covered in cinnamon sugar. Active Time: 25 Minutes Start to Eat: 3 Hours (Including Chill Time) Makes: 12 Poptarts Buttery melt-in-your-mouth cookies with rainbow sprinkles and a white chocolate drizzle Active Time: 25 minutes Start to Eat: 1 Hour, 45 Minutes (Including Chill Time) Makes: 25 - 30 Cookies Up CONFETTI SHORT-BREAD COOKIES Sweet and tangy blueberry tart in a flaky, buttery crust. Up BLUEBERRY TART Active Time: 35 Minutes Start to Eat: 3 Hours (Including Chill Time) Serves: 8-10

THE EL CAMINO Active Time: 5 Minutes Start to Drink: 5 Minutes Serves: 1 INTRODUCTION Love a good margarita? Me too! This takes it up a notch. With jalapenos (or serrano if you really love spice) for a kick and cucumber and basil to cool it down and brighten it up, this is a perfectly refreshing but zesty cocktail. Why did I call it the El Camino? First, I LOVE Breaking Bad, and honestly, I think this is the perfect cocktail to enjoy while watching the best drama show ever made. It's refreshingly original, fun, and captivating but puts in a punch. Second, it's made using Bryan Cranston and Aaron Paul's amazing mezcal, Dos Hombres. It doesn't get any better. YEAH, SCIENCE bitch! INGREDIENTS Muddle: 1 cucumber slice, diced 2 jalapeno (or serrano for extra heat) slices, diced 3 large basil leaves Drink: 1.5 ounces blanco tequila 1.5 ounces Dos Hombres mezcal 2 ounces lime juice 1 ounce Cointreau 1/2 ounce simple syrup Rim: Coarse salt Lime zest Tajin Garnish: 1 Slice jalapeno 1 slice of lime (for rim) INSTRUCTIONS In your shaker, muddle the cucumber, jalapeno, and basil. Fill your shaker with ice. Add in all drink ingredients and shake for about 10 seconds or until the shaker gets cold and frosty. Mix together the rim ingredients, however much of each is up to you, or you can use sugar instead of salt or tajin if you want to balance out the spice. Using a lime slice or rind, rub the rim of the glass to make the rim mixture stick. Rim your cocktail glass and add ice. Strain the cocktail into the prepared glass. Garnish with all, some or none of the garnishes - up to you! Then enjoy...b*tch. BON APPETIT! BACK TO SALTY