These chocolate chip muffins are divine—they’re fluffy, tender and studded throughout with chocolate chips. They’re our three-year-old daughter’s current favorite muffin in my muffin repertoire, and I understand why! She loves dark chocolate as much as I do, so I can vouch that these muffins delight kids and adults alike.

These muffins follow the same formula as my other popular “healthy” muffin recipes, but you won’t guess it upon your first (or last) bite. They’re made with whole wheat flour if you wish, and they’re sweetened with honey instead of plain sugar, which makes them extra delicious. Greek yogurt offers a subtle sour cream-like tang that makes these taste like bakery-style muffins, while providing some extra protein.

If you’re a fan of my popular banana muffins or blueberry muffins, you must try this recipe!

The post Chocolate Chip Muffins appeared first on Cookie and Kate.

How about pizza tonight? It’s hard to beat classic pesto pizza. This simple vegetarian pizza recipe is a guaranteed crowd pleaser. It offers an irresistible combination of fresh, bright flavors from the basil pesto and tomatoes, plenty of cheesy mozzarella, and a bubbling crust with a satisfying chew.

This easy pesto pizza recipe comes together quickly with the help of your food processor. You can whip together the dough and pesto in about 15 minutes—just wipe down the processor in between the two components. If you’re looking for a super simple weeknight meal that’s better than take-out, use store-bought dough and pesto instead!

The post Pesto Pizza appeared first on Cookie and Kate.

I’ve cooked scrambled eggs about a million times in my life, and I’m pretty particular about them. I like fluffy scrambled eggs topped with cheese. They must not be mushy, undercooked, or overcooked (the worst—and that smell!). I’m sharing my perfected technique with you today.

This recipe is designed for a stainless steel or cast iron skillet. If you’ve ever wondered how to cook scrambled eggs without a nonstick skillet, this post is for you. It can be done!

With this technique and some practice, you’ll make beautiful scrambled eggs with little mess. Even if you think you have your scrambled egg technique down pat, I think you might find some new tips here.

The post Perfect Scrambled Eggs appeared first on Cookie and Kate.

Have you tried making your own pita chips? The key is to separate your pita bread into layers so the chips turn out delightfully crisp and golden. They’re truly irresistible and last in the pantry for up to two weeks, so they’re ready to grab for a quick snack.

Freshly-baked pita chips taste so much better than store-bought chips, even when you’re using store-bought pita bread like I did. These homemade pita chips are also healthier than store-bought options because they’re brushed with extra-virgin olive oil, not fried in canola oil.

I streamlined the preparation method to make these pita chips a quick and easy project. They’re ready after a ten-minute bake in the oven. Take your favorite Mediterranean dip up a notch by serving it with these homemade pita chips!

The post Homemade Pita Chips appeared first on Cookie and Kate.

It’s hard to beat a bowl of pesto pasta. Today, I’m sharing a classic basil pesto pasta recipe from start to finish! You’ll learn how to make basil pesto from scratch and toss it with freshly cooked noodles in perfect proportions.

I like my pesto pasta saucy, so I used a generous amount of pesto here, which is more affordable when you’re making your own pesto. It takes ten minutes or less to make pesto in a food processor, but you could certainly use store-bought pesto if you have a favorite brand.

This vibrant pesto pasta is quick and easy to make for dinner on a weeknight. It’s also a lovely side dish to serve at a dinner party or casual summer cookout. Get ready for the best pasta pasta you’ve ever had.

The post Pesto Pasta appeared first on Cookie and Kate.

I’m sure you’ve tried almond milk, but have you tasted pistachio milk?! It’s cold, smooth, creamy and tastes like pistachios. It’s dreamy and delicious, as well as dairy-free and nutritious.

I first encountered pistachio milk in the alternative milk section at Whole Foods, offered by a brand called Three Trees. As a pistachio lover, I had to try it immediately. I loved it, naturally, so I had to try making it myself.

I’m happy to share that pistachio milk is as easy to make as cashew milk and pecan milk, and it’s equally creamy. Unlike almond milk, it produces very little waste, so you won’t feel guilty about wasting any of those precious green nuts.

The post Pistachio Milk appeared first on Cookie and Kate.

Let’s hear it for burrata cheese! I always order burrata when I find it on restaurant menus, and we’ve had some stellar combinations this summer. I can’t resist burrata’s contrasting textures—it’s like fresh mozzarella on the outside, but lusciously soft and creamy on the inside.

For this recipe, I designed a quintessential summertime burrata salad with fresh tomatoes. Serve it with crostini or a loaf of crusty bread to make it an appetizer. This burrata dish comes together in 15 minutes, believe it or not, and it’s a real showstopper.

I wanted to keep it simple but make it taste special, so I drew reference from my Easy Tomato Salad and Tomato Basil Bruschetta. I landed on a combination of cherry tomatoes and sun-dried tomatoes for depth, plus freshly toasted pine nuts for a savory note. It’s not complete without a drizzle of rich olive oil, tangy balsamic vinegar, and a sprinkle of fresh basil. I hope it becomes one of your go-to recipes!

The post Burrata with Tomatoes & Basil appeared first on Cookie and Kate.

Avocado pesto is a deliciously creamy and fun variation on classic basil pesto. This avocado pesto recipe replaces the olive oil with avocado, in addition to the usual basil, Parmesan and pine nuts (in these photos, I used pepitas instead, which are lovely as well). A squeeze of fresh lemon brightens and complements the flavors, and helps keep the avocado green.

You can use avocado pesto on pasta, of course. It makes a stellar veggie dip and sandwich spread, too. You’ll find more uses and tips for it below. The one caveat is that avocados brown with time, so it’s best used immediately or stored in a jar until you’re ready to serve.

The post Avocado Pesto appeared first on Cookie and Kate.

Pancake lovers, this recipe is for you, whether you’re gluten-free or not! This easy recipe calls for one wholesome flour—oat flour—and basic ingredients like Greek yogurt, maple syrup, butter and eggs. (If you don’t have oat flour on hand, you can easily make your own by blending old-fashioned or quick-cooking oats in a food processor or blender.)

These golden pancakes are fluffy and delicious, with a subtle oatmeal flavor. The yogurt offers a light tang similar to buttermilk, along with some extra protein, and the maple syrup is more flavorful than plain sugar.

You could certainly say that these pancakes are healthier than your average stack of pancakes, especially when you choose wholesome toppings to go along with them. Above all, though, they’re a fun treat to serve on the weekends, and they reheat beautifully for quick weekday breakfasts.

The post Gluten-Free Pancakes appeared first on Cookie and Kate.

This peanut dressing is like peanut sauce, but in salad dressing form. It’s creamy, bold and nutty. It makes a statement! This dressing is awesome with Thai flavors like bell pepper, carrots, cabbage, mango and much more—you’ll find a list of suggestions below.

This salad dressing is easy to whisk together with basic ingredients. I bet you have them in your pantry already. You’ll need creamy peanut butter (the creamier, the better), lime juice, tamari or soy sauce, maple syrup or honey, fresh garlic and red pepper flakes (if you like some spice). That’s it!

The post Thai Peanut Dressing appeared first on Cookie and Kate.

Are you familiar with migas? If not, let me introduce you! Migas (pronounced mee-guhz) are cheesy scrambled eggs tossed with crumbled tortilla chips, which lend delicious salty-crunchy-corn notes. You’ll typically find sautéed onions and peppers or tomatoes folded in as well, plus your choice of toppings.

Migas are served in Mexican under various names, but this recipe is modeled after the Tex-Mex migas served in Austin, Texas. It’s a wonderfully satisfying and flavorful meal to enjoy for breakfast, brunch, lunch or even dinner.

The post Tex-Mex Migas appeared first on Cookie and Kate.

Weekend flavor meets weeknight ease: 30-minute Tuscan-style shrimp pasta! This CREAMY, dairy-free dish is rich, garlicky, and bursting with bright tomato flavor.

It’s impressive enough to wow any guests but simple enough that you’ll want to make it again and again! Let us show you how it’s done!

How to Make Dairy-Free Shrimp Pasta

This EASY shrimp pasta starts with cooking your favorite pasta (we like gluten-free fettuccine) and soaking some cashews for dairy-free creaminess.

Creamy Tuscan Shrimp Pasta (Dairy-Free) from Minimalist Baker →

If you’ve ever eaten at a classic Italian restaurant, you may have had the delicious lentil soup known as “zuppa di lenticchie.” It’s a simple, nourishing, and comforting soup that just so happens to be VERY quick & easy to make. The perfect soup for when you Just. Need. Soup! We get it. 

Just 9 ingredients and simple methods required for this vegan version, friends.

Italian Lentil Soup (Zuppa di Lenticchie) from Minimalist Baker →

Chocolate, banana, and pecans…this flavor combination is meant to be. And in a muffin? Truly magical! These FLUFFY banana nut muffins are vegan, gluten-free, and generously studded with pecans and chocolate chips. Hubba hubba!

Bonus? They’re easy to make with just 1 BOWL and a handful of simple, wholesome ingredients. It’s muffin time, friends!

These vegan + gluten-free chocolate chip muffins begin with the egg-free binders: mashed banana and flax eggs.

1-Bowl Banana Chocolate Pecan Muffins (Vegan + GF) from Minimalist Baker →

We love a classic (tomato-based) chili, but a CREAMY chili? It’s hard to say no to! Mix up your chili rotation with this creamy vegan white bean chili with spicy green chiles, sweet corn, and nutrient-packed spinach or kale. 

It’s a cozy, subtly spiced, nourishing meal that comes together in just 30 minutes. Let us show you how it’s done!

This EASY vegan white bean chili starts with a simple yet flavorful base of sautéed onion, garlic, cumin, cayenne, salt, and pepper.

Creamy Vegan White Bean Chili from Minimalist Baker →

If you love chocolate covered caramels, but not the complicated methods usually required to make them, then this recipe is for you! These EASY vegan sea salt caramels come together with just 6 ingredients and there’s NO candy thermometer in sight.

The secret? Tahini! It adds a decadent flavor to these bite-sized delights for the ultimate salty-sweet treat. Perfect for keeping in the freezer or gifting over the holidays…though we’re not sure how many of these tasty treats will make it to the gift box 😉.

Chocolate Tahini Caramels (No Candy Thermometer!) from Minimalist Baker →

Say hello to your new favorite fall side! This roasted delicata squash has a savory, salty, garlic & herb breading that’s kind of irresistible. Let’s just say, there may or may not have been leftovers in the test kitchen…

Just 7 simple ingredients and 30 minutes required, making it perfect for everything from weeknights to busy holiday dinners (you’ll be able to SQUASH it in).

Garlic & Herb Breaded Delicata Squash from Minimalist Baker →

Cranberry + orange: a dynamic duo! This duo has made delicious muffins, crisp, and cranberry sauce, and now a new cranberry + orange favorite joins the Minimalist Baker family: scones! 

These EASY, 1-bowl scones are fluffy, citrusy, lightly sweetened, generously studded with fresh cranberries, and undetectably vegan + gluten-free. Perfect for holiday breakfasts, brunches, and beyond! Let us show you how it’s done!

These fluffy, tender, gluten-free scones get their perfect texture from a mix of almond flour, oat flour, and potato starch.

1-Bowl Cranberry Orange Scones (Vegan + GF) from Minimalist Baker →

It’s no secret we love cornbread and have shared recipes for it before (exhibits A and B). And we wouldn’t be posting another version if it wasn’t worth it. So trust us…it’s worth it! This FLUFFY, moist gluten-free cornbread is naturally sweetened with honey, SO flavorful, and seriously EASY to make. 

Just 1 bowl and 8 ingredients stand between you and the best gluten-free cornbread.

Easy Gluten-Free Cornbread (1 Bowl!) from Minimalist Baker →

Busy, chilly days call for EASY, warming soups! Enter: Our 1-POT Spicy Pumpkin Soup with coconut milk, tomatoes, and warming Caribbean-inspired spices. It’s delicious, comforting, and comes together with simple pantry staples!

Even better? There’s minimal chopping and it’s ready in about 30 minutes. Let’s make soup!

This pumpkin soup is about as simple + flavorful as it gets! Chop onion, garlic, and ginger, then add a few everyday spices, open a few cans, and let it simmer.

1-Pot Spicy Pumpkin Tomato Soup from Minimalist Baker →