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[...] and refrigerate until ready to use. 2. Gently mix the lamb, shallot, 2 teaspoons cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl until combined; roll into 1-inch meatballs. 3. Heat [...]

[...] sugar 1 cup packed light-brown sugar 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 2 large eggs 2 teaspoons vanilla extract 1 cup rainbow sprinkles 1. Preheat the oven to 375˚. [...]

[...] of what I did though... MINIATURE RHUBARB GALETTES SERVES: 6 FOR THE CRUST 1 cup flour 1/4 teaspoon salt 1 stick cold unsalted butter, cut into pieces 3 to 4 tablespoons ice water FOR THE FILLING 3 [...]

[...] to a paper towel–lined plate to drain using a slotted spoon; set aside. Add the onion and 1/4 teaspoon salt to the bacon drippings in the skillet and cook, stirring occasionally, until soft, about 5 [...]

[...] lemon juice 1 bag Oreo cookies Whipped cream, for serving 1. Preheat the oven to 300˚F. Line a baking sheet with parchment paper; use a water glass to trace circles onto the parchment paper and turn [...]

[...] dough into balls; make an indent in the center of each with you thumb. Arrange on the prepared baking sheet. Add a heaping 1/4 teaspoon cranberry sauce to the center of each cookie. Bake until golden [...]

[...] spray. Add one-fourth of the batter and cook until golden brown, then transfer the waffle to a baking sheet and keep warm in the oven. Repeat with the remaining batter. And as always, if you want a [...]

[...] chives, for topping PANTRY STAPLES: Olive oil, salt and pepper 1. Put an upside down rimmed baking sheet in the oven and preheat to 500˚F—yeah that’s right! 2. Pinch off a small handful of pizza [...]

[...]  where the neckline would be to make it look more realistic. TIP: Tuck strips of parchment paper under the cake before frosting for easy clean-up. When you're finished, just gently [...]

[...] 1 to 2 minutes per side. Serve with lots of butter and syrup...or freeze between layers of parchment paper for up to 1 month. [...]

[...] Whipped cream, for serving 1. Preheat the oven to 300˚F. Line a baking sheet with parchment paper; use a water glass to trace circles onto the parchment paper and turn over—this will be [...]

[...] jellied cranberry sauce, for filling 1.Preheat the oven to 350˚F. Line a baking sheet with parchment paper or a nonstick silicone mat. 2. Beat the butter and sugar with a mixer on medium-high speed [...]

[...] make this easy 5-ingredient dinner. All you need: Tomatoes, garlic, basil, olive oil and a food processor. Whiz up the sauce in minutes, then store it in the fridge for a week or two. I love serving [...]

[...] 12-cup muffin pan with paper liners. 2. Make the crust: Pulse the graham crackers in a food processor until coarsely ground. Add the butter and salt and pulse until the mixture resembles [...]

[...] fitted with the paddle attachment until smooth and combined. 2. Pulse the Cheeze-Its in a food processor fitted with the blade attachment until very finely ground—almost like dust! Transfer to a [...]

[...] , for seasoning PANTRY STAPLES: Olive oil, salt and water 1. Puree the chickpeas in a food processor until finely ground and smushed into clumps, about 2 minutes. 2. Add the tahini, lemon [...]

[...] potatoes directly onto the oven rack and roast 45 minutes or until tender. Transfer to a wire rack to cool using tongs. 3. Once cool enough to handle, slice the potatoes in half [...]

[...] solidify when cool and give the Blondies a super gooey, chewy texture). Cool in the pan on a wire rack. Remove from the pan using the parchment, transfer to a cutting board and cut into squares. [...]

[...] pressed,16 to 18 minutes. Let cool in the pan 2 minutes, then transfer the cupcakes to a wire rack and let cool completely. 5. Make the marshmallow topping: Preheat the broiler (or use a [...]

[...] until golden brown, 13 to 15 minutes. Let cool on the baking sheet 3 minutes, then transfer to a wire rack to cool completely.  [...]

[...] : Who are you obsessed with on Instragram? I'd love to know! Share the love in the comments below xo Erin [...]

[...] weekend! Just snagged these teeny, tiny strawberries. Any suggestions for what I should make? xo Erin [...]

[...] among cups). Q: What other kinds of fruit would you like to see turned into an cocktail cup!? xo Erin [...]

[...] you! I'm exciting to loop you in a bit move over the next few weeks. Happy Friday. Cheers, all! xo Erin [...]

[...] 1 cup granulated sugar 1/2 cup cookie butter spread (like Speculoos) 1 large egg 2 teaspoons vanilla extract 1 1/2 cups all purpose flour 1/2 teaspoon baking soda Big pinch of salt FOR THE ICING 2 [...]

[...] sugar 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 2 large eggs 2 teaspoons vanilla extract 1 cup rainbow sprinkles 1. Preheat the oven to 375˚. Lightly coat a cast-iron skillet [...]

[...] milk 1 teaspoon apple cider vinegar 3/4 cup granulated sugar 1/2 cup canola oil 2 teaspoons vanilla extract 1 cup all-purpose flour 1/3 cup Dutch-processed cocoa powder 3/4 teaspoon baking [...]

[...] unsalted butter, at room temperature 1 1/2 cups packed light brown sugar 2 eggs 2 teaspoons vanilla extract 2 cups chopped Butterfinger candy bars (about 4 large bars) 1. Preheat the oven to [...]