Simple Taco Dip

This Simple Taco Dip is loaded with fresh flavors and is a guaranteed hit at all of your fall football parties! Made with a cream cheese and greek yogurt base and then topped off with all your favorite taco toppings – including Cabot’s Vermont Sharp Cheddar Cheese, everyone is going to love this dip!

This post is sponsored by Cabot Creamery Co-Operative

Taco dip is one of my husband’s love languages – and for good reason. Our family loves tacos like we love laughing, and this side dish or appetizer has all the components of tacos in dip form. It’s made with a cream cheese/greek yogurt base, is seasoned with taco seasoning and is topped with all of your favorite fresh taco toppings.

Most taco dips are made from a combination of cream cheese and sour cream, but using greek yogurt adds extra protein and no one is the wiser for the substitution. I prefer one made with whole milk for the thicker texture and consistency. This recipe calls for Cabot’s Plain Greek Yogurt.

Layers of flavor sit atop the creamy base, including fresh tomatoes, jalapeños, cilantro and Cabot’s Vermont Sharp Cheddar Cheese. It’s the perfect sharp, bold flavor to bring the dip together for your snacking delight. If you’re aiming to add a little more heat, their Habanero Cheddar or Pepper Jack would be great substitutions.

This recipe feeds 4-6, so feel free to double it for larger gatherings.

Ingredients:

  • 8 oz. cream cheese at room temp
  • 8 oz. Cabot Plain Greek Yogurt 10% 
  • 1.5 tbsp of your favorite taco seasoning
  • 3/4 cup salsa
  • 2 large tomatoes, diced
  • 1/2 red onion, diced
  • 1 jalapeño, sliced into thin rounds
  • 1 cup shredded lettuce
  • 1 cup Cabot Vermont Cheddar cheese, shredded
  • Cilantro for topping

Method:

  1. Using a mixer fitted with the whisk attachment, blend together the first 3 ingredients for 2 minutes.
  2. Spread the Greek yogurt/cream cheese mixture evenly into a deep serving dish or platter.
  3. Layer the remaining ingredients on top.
  4. Refrigerate 30 minutes before serving. Serve with chips, quesadilla triangles or raw veggies. Enjoy!

Be sure to tag me if you make this recipe @girlmeetskitchen on Instagram and use #girlmeetskitchen

Nothing says “I love you,” quite like homemade pancakes for breakfast. At least, in my girls’ opinion, anyway. This easy recipe will help you whip them up in less than 30 minutes. They are light and fluffy and heat up quickly in the microwave or toaster each morning, so make yourself a batch for the week and and keep your mornings simple, yet delicious!

These pancakes are a staple in our morning routine. They are the quintessential pancake in my mind: perfectly light, airy and just a hint of sweetness. They’re perfect on their own, or topped with your favorite syrup or fruit.

Perhaps the best thing about the recipe, aside from how easy it is to make, is that they heat up well in the toaster or microwave. We usually make a batch on Monday mornings, then store them in the refrigerator and heat them for breakfasts throughout the week. My girls love them with chocolate chips melted and folded like a taco, but there’s no wrong way to eat them.

There’s a sweetness in this recipe from the memories I have making them for my girls. My husband likes to claim he’s the expert at making them, and there’s a sweetness in that too.

Happy gathering around the table, from my kitchen to yours!

Recipe yields approximately 8 pancakes.

Ingredients:

  • 2 cups all purpose flour – OR a 1:1 gluten free flour
  • 1/4 cup pure cane sugar
  • 4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups whole milk
  • 1/4 cup butter, melted
  • 2 tbsp pure vanilla extract (YES, I said tablespoons!)
  • 2 large eggs

Method:

  1. Combine together the flour, sugar, baking powder, baking soda and salt in a large-sized bowl.
  2. Whisk together the milk, slightly cooled melted butter, vanilla and eggs in a separate large measuring cup or small bowl.
  3. Whisk in the wet ingredients to the bowl of dry ingredients. Mix until incorporated – the batter will be thick and creamy in consistency. If the batter is too thick, fold a couple tablespoons of milk into the batter at a time until reaching desired consistency. You should be able to pour it from a measuring cup or ladle easily.
  4. Set the batter aside and allow to rest while heating up your pan or griddle.
  5. Heat a nonstick pan or griddle over low-medium heat and melt a little butter to lightly grease the pan. Pour 1/3 cup of batter onto the pan and spread out gently into a round shape.
  6. When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Approximate cooking time is 2-3 minutes per side, depending on your heat source. Electric stovetops make cook differently than gas. Repeat with remaining batter.
  7. Let cool and store in an airtight container in the fridge, placing parchment paper between each pancake to prevent sticking together.

Be sure to tag me on Instagram if you make this recipe @girlmeetskitchen and use the #girlmeetskitchen !

 

Try my other breakfast recipes:

Baked Apple French Toast
Acai Smoothie Oatmeal Crumble Bowls

This Blueberry Mojito starts with a blueberry simple syrup, followed up with limes, fresh mint, white rum, and some club soda for the perfect summer time drink.

We’ve been having the most glorious summertime weather in Minnesota so far. I’m part of the “some like it hot” crew, so when the extended forecast shows regular bouts of 90 degree weather, I’m never mad about it.

Another thing I love in the summer is the availability of fresh berries. While we consume dozens of pints weekly, another way to enjoy the delicious bounty is mixed in a summertime cocktail.

The blueberry simple syrup comes together in 10 minutes and keeps up to 5 days in your refrigerator. It’s also the most vibrant and beautiful color. Skip the rum and these make just as delicious of a mocktail! Serve it with some of my Oatmeal Cookies to snack on!

Sip these with friends outside and let the conversations and connections flow just as generously. Recipe yields two cocktails.

Ingredients:

For the simple syrup

  • 1 cup blueberries
  • 1 cup cane sugar
  • 1 cup water

For the mojitos

  • 5 oz clear rum
  • 8 mint leaves, plus more for garnish
  • 1 lime cut in wedges, plus two wedges for garnish
  • Sparkling water

Method:

  1. To make the simple syrup, bring blueberries, sugar and water to a boil in a medium saucepan. I smashed the blueberries with a fork before turning on the heat. Reduce to simmer for 10 minutes, stirring occasionally. Strain through a fine sieve into a cup and discard the berry skins.
  2. Fill two tall glasses with ice. In a cocktail shaker, add the lime wedges, mint leaves and rum. Muddle until well combined. Shake a few times and then divide evenly between both ice-filled glasses.
  3. Pour 1 oz of the blueberry simple syrup into each glass then top with club soda. Stir with a mixing spoon, garnish with a sprig of mint leaves and a lime wedge. Sip and enjoy!

Be sure to tag me if you make this recipe @girlmeetskitchen on Instagram and use #girlmeetskitchen 

This carrot cake sets the now high standard for carrot cakes everywhere. It’s insanely moist and filled with raisins and pecans. Most of its flavor comes from brown sugar, cinnamon, cardamom, nutmeg, and (of course) shredded carrots.

Normally, I’m not the biggest fan of carrot cakes. I’ve had far too many dry, flavorless versions, and contrary to popular opinion, I dislike cream cheese frosting. Last weekend, we celebrated a few family birthdays at my mom’s house and turned up my nose when she said she was making a carrot cake. When she mentioned that she made it gluten free, I offered to take a polite bite, then immediately asked her for the recipe. She has an incredible way with baked goods, and always has. As did my grandma.

This cake is soft and loaded with spices and bold flavors. She topped it with our family vanilla buttercream frosting too, and I absolutely fell in love with this dessert. It’s adapted from an NYT Cooking recipe, and I’m confident you will love it as much as my family does. Recipe yields one 3 layer 8″ round cake.

Bake one today, and share it with the people you love!

Ingredients:

For the cake

  • 2 cups AP flour (or sub a 1:1 gluten-free flour), plus 2 tbsp to coat the walnuts and raisins
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 tbsp cinnamon
  • 1/4 tsp cardamom
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 3/4 tsp salt
  • 3 cups grated carrots (approximately 6-8 large carrots)
  • 1 cup coarsely chopped pecans (or walnuts)
  • 1/2 cup raisins (golden if you can find them)
  • 1/2 cup sugar
  • 1.5 packed cup brown sugar
  • 1 cup avocado oil
  • 4 large eggs
  • 6 oz unsweetened applesauce
  • 1 tsp pure vanilla extract

For the frosting

  • 1 stick (1/2 cup) room temp butter
  • 1 tbsp pure vanilla extract
  • 1 lb confectioners sugar
  • 1/3-1/2 cup whole milk (start with 1/3, then add more if it’s not spreadable)

Method:

  1. Preheat oven to 325 degrees. Butter and flour three 8″ round cake pans. Flour the insides and tap out the excess. (I also like to line the bottom with parchment paper.)
  2. Whisk together the flour, salt, spices, baking soda and powder. Set aside. In another bowl, stir the raisins and pecans with the 2 tbsp flour to coat, then mix in the shredded carrots.
  3. In your mixer, fitted with the paddle attachment, beat the sugar, applesauce, vanilla and oil together for 1-2 minutes until smooth. Add the eggs one at a time until combined.
  4. Reduce mixer to medium low speed and slowly add in the dry ingredients until just combined. Gently stir in the carrots, raisins and nuts.
  5. Divide the batter evenly between the 3 cake pans. Bake them on the middle rack in your oven for 40-45 minutes until a cake tester comes out clean, rotating the pans halfway through your bake.
  6. Allow them to cool 30 minutes before removing from the cake pans, then cool completely on wire racks.
  7. For the frosting: using your mixer fitted with the whisk attachment, cream together all ingredients 2-3 minutes.
  8. To frost the cake (making sure it’s completely cooled): spread a generous layer between each layer and the top, spreading evenly. I prefer to leave the sides unfrosted, but you have enough to cover them if you wish. Top with whole pecans for decoration if you’re feeling fancy.

Be sure to tag me on Instagram if you make this recipe @girlmeetskitchen and use #girlmeetskitchen

Twice baked potatoes are the ultimate comfort food. Think creamy, cheesy mashed potatoes mixed together with salty prosciutto, green onions and spinach all stuffed inside a crispy potato skin exterior; they won’t disappoint even the most persnickety guest at your table!


This post is sponsored by Cabot Creamery

Easter is just around the corner, and these twice baked potatoes should absolutely be a part of your menu! They require very little prep work, no fancy equipment, a few quality ingredients and mouths to feed.

As I always say, the ingredients make the dish. Large Russet potatoes work best for this recipe, due to their size and that they’re best suited for baking and mashing. They’re hearty and loaded with flavor thanks to the smooth, buttery flavor of Cabot’s Medium Yellow Cheddar Cheese, with just the right amount of cheddar bite. It rounds out the salty prosciutto, green onions and spinach perfectly.

You can pre-bake these in the oven for a crisp exterior skin, or if you’re in more of a time crunch you can microwave them for the first round of cooking. The recipe yields 4 overstuffed potatoes – but note that it calls for 5 all together.

May you enjoy them with the people you love most!

Ingredients:

● 5 large russet potatoes
● 1 stick (1⁄2 cup) butter
● 1 packed cup raw baby spinach leaves
● 1 bunch green onions, diced – including the greens, reserving some for garnish
● 8 oz. shredded Cabot’s Medium Yellow Cheddar Cheese, divided
● 3.5 oz prosciutto, finely diced
● 1 tsp each salt and pepper
● *optional 1-2 minced cloves of garlic*

Method:

  1. Preheat the oven to 375.
    2. Clean the exterior of the potatoes well, then pierce them with a fork multiple times to allow venting.
    3. Place the potatoes directly on the middle rack of your oven and bake until soft, approximately 70-90 minutes, depending on size. (Optional shortcut: microwave for 30 minutes on your potato setting of the microwave).
    4. Meanwhile, grate an 8 oz. block of Cabot’s Medium Yellow Cheddar Cheese and set aside. Dice the prosciutto and green onions. Set aside.
    5. Slice potatoes into halves, but not so they open all the way like a book. Use an oven mitt or gloves to hold potato halves and scoop the potato flesh into a large mixing bowl (while leaving about 1/4-inch potato intact with the peel – they should look like a hollowed out canoe). Transfer empty potato peels to a sheet pan.
    6. Add the butter, 6 oz of cheddar cheese, 3/4 of the green onions, spinach, prosciutto and salt/pepper to the bowl with the potato flesh and mix together well.
    7. Spoon the potato mixture evenly into 4 of the 5 empty potato skin boats. The potatoes will be overflowing. Top with the remaining cheese and green onions, then put back into the oven to bake an additional 15 minutes.
    8. Serve immediately.

Be sure to tag me if you make this dish on instagram @girlmeetskitchen and use #girlmeetskitchen

This post is sponsored by Cabot 

This White Bean Pepper Jack Skillet Dip is delightfully creamy and packs a ton of flavor, without being heavy. That’s because the beans, sour cream and salsa verde are blended together before being combined with the cheese, garlic, jalapenos, greens onions, bell peppers, and corn. The whole thing is topped with more Pepper Jack cheese and baked until it reaches a bubbly, cheesy perfection.

The flavors all compliment one another, and truly highlight the creamy and slightly spicy Cabot Pepper Jack Cheese. This cheese is delightful on its own, on a sandwich or shredded in eggs. But I had bigger plans…and it’s the ideal star for this dip!

Best of all? This dip comes together in less than 10 minutes of prep! Serve it with tortilla chips and raw veggies as an appetizer, or next to some grilled chicken or steak to round out a meal!

Ingredients

  • 3  tablespoons olive oil, divided
  • 1 can white beans, drained and rinsed (feel free to sub pinto beans if you can’t find white)
  • 1/2  cup Cabot sour cream 
  • 1.5  teaspoons kosher salt
  • 1  cup frozen corn kernels
  • 1.5  cup shredded Cabot Pepper Jack Cheese, divided
  • 1/2  medium red or orange bell pepper, diced (about 1/2 cup)
  • 4  green onions, minced
  • 1 minced garlic clove
  • 1/4 cup salsa verde
  • 1/2 of a jalapeno, diced

Method:

  1. Arrange a rack in the middle of the oven and heat to 375°F. Coat a 10-inch cast iron skillet with 1 tablespoon of the oil; set aside. Shred the cheese into a medium sized mixing bowl.
  2. Set aside 1/4 cup of the beans. Combine the remaining white beans, 2 tablespoons olive oil, sour cream and salt in a food processor fitted with the blade attachment. Process until smooth. Add the jalapenos, corn, 1 cup of the pepper jack cheese, bell pepper, scallions, and salsa verde. Pulse a few times to combine.
  3. Pour the mixture into the skillet and spread into an even layer. Sprinkle evenly with the reserved beans and remaining cheese.
  4. Bake until the cheese is bubbly and browned around the edges, 25 to 30 minutes. Turn your oven to broil for the last 5 minutes to get a golden brown and bubbling top. Cool for 5 minutes before serving with tortilla chips or raw veggies.

Be sure to tag me on Instagram if you make this dip
@girlmeetskitchen and use the #girlmeetskitchen !

 

This spicy, cheesy + hearty dip is the perfect addition to any gathering or Super Bowl party!


This dip is loaded with some of my favorite flavors! Cheesy, spicy and comforting flavors… perfect for snacking! It brings just enough punch of heat & is fairly hearty with the addition of chicken thighs. I plan to make this dip for Superbowl Sunday…after all I mainly show up for the food.

I also love this dip because it utilizes some of my favorite brands. Cabot Creamery Co-op is one of my favorite sharp cheddars – not just because of the flavor, but because they have a connection with each and every farm from where they secure their milk to make their cheeses. They believe in keeping ingredients pure, and you can taste the difference.

I hope you find yourself enjoying this dip with loved ones – be it in front of the television watching the Super Bowl, or just because you want to share some love over a cheesy, spicy chicken dip. Serve with anything from tortilla chips to raw veggies or warmed, slightly toasted baguette rounds.

Ingredients:

  • 3-4 boneless, skinless chicken thighs
  • 1 large yellow onion, finely diced
  • 3 jalapeños, chopped finely
  • 1/4 cup chicken broth
  • 4 tbsp. extra virgin olive oil, divided
  • 1 cup real mayo
  • 8 oz block Cabot extra sharp cheddar, shredded
  • 3/4 cup shredded parmesan
  • 1.5 tsp. garlic salt + pepper

Method:

  1. Brush a 10″ skillet with 1 tbsp extra virgin olive oil around the bottom + sides. Preheat your oven to 350.
  2. Shred cheese and finely dice the onion and jalapeños.
  3. Heat the skillet on your stovetop over medium heat. Add 2 tbsp Olive Oil to the skillet and season the chicken thighs with garlic salt + pepper.  Cook the chicken thighs until no longer pink, about 4-5 minutes on each side. Remove chicken from pan + chop into bite sized pieces. Do not rinse the skillet.
  4. Add additional 1 tbsp olive oil to pan & add the jalapeños + onions. Cook 2 minutes, allowing the pieces to brown.
  5. Add 1/4 cup chicken stock to the skillet and de-glaze by scraping the browned pieces from the bottom of the pan. Add the chicken back into the skillet.
  6. Reduce to low heat, then add the 1 cup mayo and shredded cheese to the skillet. Stir to combine, remove from the stovetop and transfer to your pre-heated oven.
  7. Bake 15-20 minutes, until bubbling. Serve hot + enjoy!

If you make this dish, be sure to tag me @girlmeetskitchen on instagram and use #girlmeetskitchen !

These oatmeal cookies are a copycat and nod to the Little Debbie oatmeal cream pie cookies (sans the cream filling) I grew up loving as a child. They’re chewy, full of flavor and incredibly delicious.

This recipe for oatmeal cookies is the chewiest, perfectly flavored melt-in-your-mouth good! They’re the closest thing to those Little Debbie oatmeal cream pie cookies in flavor that I’ve ever found + sure to please any cookie lover.

Like with any recipe, customize as you prefer; they’re going to be just as perfect if you add raisins, dried cranberries, white or chocolate chips – the sky is the limit. My grandma taught me that all recipes are best when shared with friends or family, so make a batch of these today, then share them over coffee (or milk) with those you love.

One thing to note: I always believe recipes are best when made with the highest quality ingredients. I buy organic + make sure all ingredients are without any “natural flavors” or additives.

Recipe yields just under 3 dozen cookies.

Ingredients:

  1. 3/4 cup room temperature butter
  2. 1 packed cup brown sugar
  3. 1/2 cup cane or white sugar
  4. 2 eggs
  5. 1 tbsp pure vanilla extract
  6. 1 cup unbleached all purpose flour
  7. 1 tsp salt
  8. 1/2 tsp baking soda
  9. 3 cups rolled oats

Method:

  1. Preheat oven to 350. Line two baking sheets with parchment paper.
  2. Cream the butter and sugars together for 2 minutes in your mixer, set to medium speed. Mix in the eggs and vanilla, scraping down the sides of the bowl as needed.
  3. Add in the flour, salt and baking soda and mix for an additional 1-2 minutes on medium speed. Add in the oats and mix to incorporate fully.
  4. Spoon evenly sized balls of the dough onto the parchment lined baking sheets. For consistency, I like to use a small cookie scoop.
  5. Bake 11-13 minutes. Cool on a wire rack. Store in airtight container for up to 4 days.

Be sure to tag me on Instagram if you make this recipe
@girlmeetskitchen and use #girlmeetskitchen

This Vietnamese fried rice recipe really is THE BEST.  It’s quick and simple to make, and pairs well with any protein…or hits the spot as a stand alone meal.

I have scoured the internet for the quintessential fried rice recipe. While there are a lot of great recipes out there, very few hit all my criteria of what it ought to taste like.

 Growing up, we were fortunate to have friends that lived nearby and also worked with my mom who’s heritage was Vietnamese. Her recipe for fried rice was, far and away THE BEST recipe I’d ever tasted, and the standard by which I judge every other fried rice.

This recipe was passed down to me from her family and truly is the best. It’s simple to make and reheats well. My oldest asks for it at least once a week and each time I make it for her, it brings back sweet memories of my childhood. Enjoy from my kitchen to yours!

Ingredients:
  • 2 cups of uncooked Jasmine, long grain rice
  • 1 frozen bag of peas & carrots mixed, thawed
  • 1 lb. protein of choice, cut into 1″ pieces. I used chicken breast, though shrimp or pork are wonderful options as well. Vegetarians — skip the protein altogether!
  • 3 eggs, scrambled
  • 1 yellow onion, diced
  • 3 tsp. sugar
  • 2 tsp. salt
  • 2 tsp. black pepper
  • 4 tbsp. butter
  • 2 tbsp. canola oil
  • 1 large bunch green onions, diced. Use the entire onion, greens included
  • 2.5 tbsp. soy sauce
Method:
  1. Cook or steam the rice per the package instructions.
  2. In a small nonstick saute pan, cook the eggs until scrambled and set aside.
  3. Heat the canola oil in a separate large frying pan on the stove top over medium heat. Season the protein with the 2 tsp. of salt and saute until fully cooked.
  4. Add the thawed peas, carrots, and yellow onion to the chicken and saute 3 minutes.
  5. Turn off the heat, then add the cooked rice, butter, sugar, black pepper and soy sauce. Stir until combined, noting the rice will still be relatively light in color. The soy sauce should merely act as a season to the rice. (note: bean sprouts would be a great addition to this, or any other favorite vegetable you prefer. Just make sure anything you add is similar in size to the peas and carrots.)
  6. Stir in the diced green onions, saving some to garnish. Serve immediately.

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This Spinach, Artichoke + Roasted Red Pepper Dip is delicious, creamy and loaded with cheesy flavor. It’s an update to the classic spinach and artichoke dip with the addition of jarred roasted red peppers. This recipe is always a crowd favorite around Christmas gatherings, or any gatherings for that matter. It comes together in just a few minutes, then the magic happens as it bakes in the oven.

I love this time of year. For me it’s a time when we reflect on the joy of both the simple and magical. Family, health, joy and love. I especially love watching my girls experience the magic of Christmas. Inevitably, there’s also a lot of great food.

My side of the family has always celebrated Christmas Eve with a spread of heavy appetizers. A staple every year has always been this dip. My mom doesn’t even ask me to bring it because the assumption is there that I will contribute it to the spread. It’s incredibly simple to make. In fact, I typically put it all together the night before and refrigerate it until it goes into the oven. Cheesy, gooey + full of flavor, this dip is one of my favorites & a must for any holiday gathering.

As I find to be the case in all cooking, using fresh ingredients makes a better dish, but pre-shredded cheese in the bags will do if you prefer the simplicity and convenience.  Recipe yields one 2 quart dish.

Ingredients:

  • 15 oz. jar of real mayonnaise
  • 14 oz. can of quartered artichokes, drained and chopped
  • 1.5 cups jarred roasted red peppers, drained and chopped
  • 3 cups fresh spinach leaves
  • 3/4 cup grated parmesan cheese
  • 3/4 cup grated romano cheese
  • 3/4 cup grated gruyere cheese
  • 16 oz. bag Italian blend cheese (reserve 1/2 bag for topping during bake time)
  • 1-2 tbsp. minced garlic, depending on your preference for garlic
  • 1 tsp. ground pepper

Method:

  1. Preheat oven to 350.
  2. Grate cheeses and place in a large mixing bowl.
  3. Drain + Roughly chop the artichokes & roasted peppers; add to the bowl.
  4. Add remaining ingredients (except the reserved 1/2 bag of Italian blend cheese) + stir to combine.
  5. Transfer the dip to a 2 quart baking dish. Top with the remaining 1/2 bag of the Italian cheese.
  6. Bake 35-40 minutes, uncovered. Serve hot with crackers, bread, chips or raw vegetables.

Be sure to tag me on Instagram @girlmeetskitchen if you bake this dish and use #girlmeetskitchen

These gingerbread bars are are an incredibly soft and chewy Christmas dessert. Because they are so simple to make, they are a great alternative to making individual gingerbread men. However, you can use the same recipe to do cut out gingerbread cookies (find my recipe here.) It’s a family recipe that always has me recalling Christmas scenes at my grandma’s house where the coffee was hot and the laughter loud.

In my opinion, the cinnamon frosting rounds this dessert out to be the perfect balance of sweet and spiced. The bars are a chewy version of the beloved gingerbread man cookie, and offer the right balance of spice, sweet and molasses. Finally, I top it off with the same buttercream frosting recipe I use to frost cakes, but with the addition of cinnamon to bring all the Christmas flavors together.

This recipe yields one 9×13″ pan. If you intend to keep them longer than a day or two, store them in the refrigerator in an airtight container. From my kitchen to yours, cheers to all your holiday baking and Christmas gatherings!

Ingredients: Gingerbread

  • 1 cup room temp butter
  • 1 cup sugar
  • 1 1/4 cup molasses
  • 2 room temp eggs
  • 5 cups AP flour (gluten free: sub a 1:1 gluten free flour)
  • 1 tsp. salt
  • 2 tsp. cinnamon
  • 1 tsp. baking soda
  • 2 tsp. ground ginger
  • 1 tsp. all spice
  • 1 tsp. cloves

Frosting

  • 1 stick room temp butter
  • 1 lb. powdered sugar
  • 1 tsp pure vanilla extract
  • 1/4 cup whole milk (more if needed if the frosting is too thick)
  • 2 tsp. cinnamon

Method

  1. Preheat oven to 350. Spray a 9×13″ pan with nonstick spray.
  2. Mix the first four ingredients well.
  3. Add the remaining ingredients and mix for 1 minute until well incorporated.
  4. Spread the dough evenly in the pan, gently pressing to even it out.
  5. Bake for 20-22 minutes or until a toothpick comes out clean.
  6. Let cool completely.
  7. Meanwhile make the frosting. Combine all ingredients in a mixer fitted with the whisk attachment. Whisk together for 4 minutes. Spread on cooled bars. Cut + enjoy!

Be sure to tag me on Instagram if you make this recipe @girlmeetskitchen and use #girlmeetskitchen

This post is sponsored by GoodPop

When you hear ‘Frozen Hot Chocolate’ you may find yourself thinking of the famous dessert found in New York City at Serendipity. The dessert is rich, creamy and full of chocolate flavors…and it’s something you can make easily in your own kitchen!

Your family can make these with a few simple ingredients blended together and top them off with whipped cream, then garnish with a GoodPop. GoodPops are made with the best non-GMO, Fair Trade Certified, organic and locally sourced ingredients, and almost all of them would compliment this dessert! Strawberry? Cookies and cream? Cold Brew Latte? Yes please.

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Perhaps I’m of a small majority, but I’ve always been a fan of iced drinks. Even living in Minnesota, iced Coffee is on the menu year round in our home. While my kids love a good hot chocolate, this recipe for a frozen hot chocolate is a fun way to change it up. Because we’re huge fans of chocolate, we garnished them with a Chocolate Fudge GoodPop

Head to their site and view all their flavors here – and don’t forget to use the code GMK20 for 20% off your order at checkout!

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Since sharing food with those I love is a passion, these are inspired by my friend Mandy who has an affinity for all things chocolate, sweet and dessert. Cheers from my kitchen to yours, friends!

This recipe yields two medium to large sized frozen hot chocolates.

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Ingredients:

  • 1 3/4 cup chocolate milk*
  • 1 tbsp. sugar
  • 1 tbsp. cocoa powder
  • 4 oz. melted bittersweet chocolate
  • 1/2 tsp. pure vanilla extract
  • 2 cups ice
  • 2 Chocolate Fudge GoodPops (or any flavor of choice! Get creative!) 
  • Whipped cream for topping (optional)

*To make Vegan: use a dairy-free milk. I used a Dark Chocolate Almond Milk!

Method:

  1. Melt the chocolate in the microwave, stirring every 30 seconds until fully melted.
  2. Add all the ingredients (except the GoodPops) to the blender and blend until combined. 
  3. Pour into two cups. Top with whipped cream and garnish with a GoodPop. Enjoy!

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Be sure to tag me on Instagram if you make this recipe @girlmeetskitchen and use #girlmeetskitchen

Similar recipes: 
Hibiscus Mint Julep
Simple Homemade Caramel Sauce

This post is sponsored by Good Pop

An intoxicating twist on a classic cocktail.

I love a good cleaned up recipe. What do I mean by that? I mean bright, bold flavors that sing without all the added artificial nonsense. Flavors, colors…these things should come from real ingredients! And while there is always a place at the table for a classic cocktail, I love twists on classics to change it up. This cocktail recipe is all of these things: bright, clean, bold and with a slight twist thanks to the Hibiscus Mint GoodPop!

Their famous Hibiscus Mint GoodPop is made in micro-batches with steeped Fair Trade Organic dried hibiscus flowers, organic mint and fresh lime juice. It’s a perfect compliment to this traditional + iconic drink.

I’ve ensured these not only boast an amazing flavor, but they are the definition of ease. I’ve replaced the simple syrup found in a traditional Mint Julep with a melted Hibiscus Mint GoodPop. Apart from that, you only need 4 other ingredients to assemble, plus a friend or loved one by your side to sip together.

Recipe yields 2 cocktails. Cheers, from my kitchen to yours!

Hibiscus Mint GoodPops Form the base of this iconic cocktail.

Ingredients:

5 oz. Bourbon
1 large lemon
3 Hibiscus Mint GoodPops (1 melted, 2 frozen)
1 oz. water or sparkling water
Mint leaves for garnish

Method:

1.) Fill 2 lowball glasses with ice
2.) Melt 1 Hibiscus Mint GoodPop + divide between the two glasses
3.) Divide the bourbon between the two glasses + stir to combine
4.) Squeeze the juice from 1/2 lemon into each cocktail
5.) Top with 1/2 oz of still or sparkling water
6.) Add an additional Hibiscus Mint GoodPop and mint to garnish each Julep + enjoy!

Be sure to tag me if you make this cocktail on Instagram
@girlmeetskitchen and use #girlmeetskitchen

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