Dec 31, 2025
Start the New Year with lentils! In many cultures, eating lentils on New Year’s Eve, or New Year’s Day, is said to bring good luck and prosperity into the new year. This lentil soup is hearty, fiber-rich, and full of delicious Mediterranean flavor.
Prep Time: 10 mins • Cook Time: 40 mins • Total Time: 50 mins • Makes: 4 servings
INGREDIENTS
- 2 tablespoons extra virgin olive oil
- 2 carrots chopped
- 1 onion chopped
- 1 rib celery chopped
- 3 cloves garlic grated
- 2 large potatoes, cut into bite-size pieces
- 1 teaspoon paprika
- 1 cup dried lentils green or brown, rinsed
- 6 cups vegetable broth or chicken broth
- 2 (15-ounce) cans crushed tomatoes
- 1 1/2 teaspoons dried oregano
- 1/4 teaspoon red pepper flakes
- 3/4 teaspoons salt, or more, to taste
- 1/4 teaspoon black pepper, or more, to taste
- 1/2 pound fresh baby spinach
- Fresh lemon juice
DIRECTIONS
- Heat 2 tablespoons extra virgin olive oil in a large pot over medium heat. Add the chopped carrots, onion, and celery. Cook for about 4 minutes or until the onion is soft and translucent. Stir often. Add the cut potatoes and stir. Add the grated garlic and paprika, then cook for 1 more minute until fragrant.
- Rinse the dried lentils under cold water and check for any small stones. Add them to the pot with the vegetable broth, crushed tomatoes, oregano, red pepper flakes, salt, and black pepper.
- Bring to a boil, then reduce the heat and simmer gently for about 30 minutes, stirring occasionally, until the lentils are tender but still hold their shape.
- Remove about 2 cups of the soup, blend in a food processor until smooth and then stir the mixture back into the soup for a creamy texture (skip this step if you prefer a chunkier soup).
- Stir in the spinach and cook for 3 minutes, or until wilted.
- Add more broth or water if the soup is too thick for your liking. Taste and adjust the seasoning, then serve with a squeeze of lemon juice, a dollop of sour cream (if desired), and some crusty bread.
Dec 31, 2025
Total Time: 30 mins • Makes: 24 cheese balls
These easy to make Fried Goat Cheese Balls are full of gooey cheese encased in crispy, golden crusts. They’re simply delish! Make them for holiday appetizers, game day snacks, or anytime you have the munchies for cheese!
INGREDIENTS
- 8 ounces goat cheese
- 1/3 cup all-purpose flour
- 1 large egg, beaten
- 3/4 cup panko breadcrumbs
- 1 teaspoon garlic powder
- Vegetable oil, for frying
- Honey
- Pistachio nuts, chopped
DIRECTIONS
- Cut the goat cheese into 24 equal pieces, roughly 1 teaspoon in size. Form each piece into a round ball.
- Add flour a shallow dish and beaten egg to another shallow dish, In a third shallow dish, add panko breadcrumbs and garlic powder. Whisk to combine.
- Coat each goat cheese ball in flour, then coat it into the egg, and finally dredge in panko crumbs making sure to fully coat each ball.
- Add 2-inches of oil to a pot, or saucepan, and heat over medium-high heat until the oil begins to shimmer, about 3-4 minutes. Add the goat cheese balls in batches (about 4-5 balls per batch) until crisp and golden brown, about 1-2 minutes, turning occasionally to brown evenly on all sides.
- Transfer the goat cheese balls to a paper towel lined plate to drain excess oil, and let them cool for 5 minutes before serving.
- Transfer to a serving platter and serve with honey and chopped pistachio nuts.
Dec 31, 2025
Prep Time: 25 mins • Chill Time: 8 hours • Makes: 6 servings
Bailey’s Irish Cream steals the show with these tiramisu parfaits. A creamy mascarpone filling, ladyfinger biscuits, and espresso mixture are layered to create a decadent dessert. These parfaits are perfect for special occasions.
INGREDIENTS
- 1 lb mascarpone cheese
- 3 1/2 tablespoons Bailey’s Irish Cream, divided
- 1/3 cup granulated sugar
- 1 1/2 cups heavy whipping cream
- 24 ladyfingers
- 1 1/4 cups strong brewed espresso, cooled
- 1 tablespoon pure vanilla extract
- 1-ounce bittersweet baking chocolate, shaved
DIRECTIONS
- In a bowl, combine mascarpone, 2 tablespoons of the Bailey’s Irish Cream, and the sugar. Gently whisk together until combined.
- In another bowl, using an electric mixer, beat the heavy whipping cream on medium high until stiff peaks form. Fold the whipped cream into the mascarpone mixture.
- Stir the vanilla and the remaining 1 1/2 tablespoons of Baileys into the cooled espresso coffee.
- Per parfait glass: Cut 6 ladyfinger biscuits into cubes. Place half the cut cubes into the bottom of the parfait glass. Dribble 2 tablespoons of espresso over the cubes. Repeat the process for the other five parfait glasses.
- Add a layer of mascarpone cheese mixture to each parfait glass, about a 1/4 cup. Gently spread the mixture to an even layer. Sprinkle with shaved chocolate, reserving enough for the second layer.
- For the second layer, repeat the entire process – add the cut ladyfingers, espresso, mascarpone cheese, and shaved chocolate per parfait glass.
- Cover the top of each parfait with plastic wrap and place in the refrigerator to chill for at least 8 hours to allow the flavors to come together.
- Remove from refrigerator at least 20 minutes before serving for the best flavour and texture.
Dec 16, 2025
Layers of lusciousness! This cheesecake features layers of creamy cheesecake and cranberry compote in a buttery graham crust. Finished with white chocolate frosting, sugared cranberries and gingerbread star cookies, this Christmas Cheesecake is a delicious showstopping dessert.
Prep Time: 30 mins • Cook Time: 1 hour • Chill Time: 9 hours • Total Time: 10 hours 30 mins
Makes: 10 servings
INGREDIENTS
Candied Cranberries
- 3/4 cup water
- 1 1/2 cups granulated sugar, divided
- 2 tablespoons fresh orange juice
- 2 cups fresh cranberries
Cranberry Compote
- 14 ounces whole berry cranberry sauce
- 1/3 cup granulated sugar
- 2 tablespoons fresh orange juice
- 1 teaspoon fresh orange zest
- 1/4 teaspoon salt
Crust
- 2 cups graham cracker crumbs
- 1/2 cup finely chopped pecans
- 1/3 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter melted
Cheesecake Filling
- 16 ounces cream cheese room temperature
- 1 cup granulated sugar
- 3 eggs room temperature
- 1/3 cup sour cream
- 2 tablespoons all-purpose flour
- 1 1/2 teaspoons vanilla extract
White Chocolate Whipped Cream
- 2 1/2 cups heavy cream very cold, divided into 1 cup, 1 cup, and ½ cup
- 1/2 cup powdered sugar
- 4 ounces white chocolate baking bar broken into smaller pieces
- 1 tablespoon water
- 1 teaspoon unflavored gelatin
DIRECTIONS
- In a medium saucepan on medium heat, add the water, ½ cup sugar, and orange juice. Bring to a simmer and stir until sugar is dissolved; about 2 to 3 minutes. Pour the sugar mixture over the fresh cranberries in a medium bowl. Cover with plastic wrap and refrigerate overnight.
- Preheat the oven to 350°F.
- Add the whole berry cranberry sauce, granulated sugar, orange juice, orange zest, and salt to a medium saucepan and bring to simmer over medium heat. Cook for 5 minutes or until the sugar has dissolved and the compote has thickened. Remove from the heat and let cool.
- In a large bowl, mix together the graham cracker crumbs, finely chopped pecans, sugar, cinnamon, salt, and melted butter until completely combined. Pack the bottom and up the sides of a springform pan with the crust mixture. Place into the freezer to chill.
- Add the cream cheese to a large bowl and beat for 1 to 2 minutes until creamy. Continue to beat while adding the sugar into the cream cheese.
- With the mixer on low, add the eggs one at a time, being sure to combine well before adding more eggs. Add the sour cream, all-purpose flour, and vanilla extract and mix just until all the ingredients are fully combined. Do not over mix.
- Take the crust out of the freezer and add the cooled cranberry compote mixture to the bottom of the crust in an even layer.
- Very slowly, add the cream cheese mixture on top of the cranberry compote layer.
- Add a water-filled oven-safe pan onto the bottom rack of the oven, then place the Christmas cheesecake on the middle rack and bake for 50 to 60 minutes. Your cheesecake is done when the center is just barely jiggly when you gently shake your springform pan.
- Turn off the oven and crack the door open a couple of inches to allow your cheesecake to cool in the oven for 1 hour. Remove and allow to cool on the counter before placing it into the refrigerator to cool completely.
- Make the white chocolate whipped cream by adding 2 cups of heavy cream to a large bowl and beating it on low speed for 2 minutes. Add the powdered sugar and increase the speed to medium-high and continue to beat it until it is thick with just slightly stiff peaks. Do not overbeat.
- Heat the remaining ½ cup of heavy cream in a microwave-safe bowl for 1 minute. Add the white chocolate pieces. Let it sit for 2 minutes, then stir until smooth.
- In a small dish, add the 1 tablespoon of water and sprinkle over the unflavored gelatin. Once the gelatin has absorbed the water, heat it for 20 seconds in the microwave, then add it to the bowl of melted white chocolate. Stir to completely incorporate.
- Add about 1 cup of the whipped heavy cream to the white chocolate and stir to combine. Add another 1 cup of whipped cream and gently fold into the white chocolate cream. Repeat until you have gently folded all the whipped cream into the white chocolate.
- Fit a large piping bag fitted with a large star tip, and add half the white chocolate cream. Place in the fridge until you are ready to garnish the cheesecake.
- Top the cooled cheesecake with the other half of the white chocolate whipped topping.
- Place the cheesecake in the refrigerator to cool for 8 hours, or preferably, overnight.
- Finish making the sugar-coated cranberries by draining the liquid. Add 1 cup granulated sugar to a bowl and, working in batches, toss the cranberries until they are coated in sugar. Transfer the sugar-coated cranberries to a plate.
- Remove the cheesecake from the springform pan and place onto a serving plate. Pipe the remaining white chocolate whipped cream around the edges, add the sugar-coated cranberries, and gingersnap cookies, if desired, for a beautiful presentation.
Dec 10, 2025
These delicious tarts are fast and easy to make. They’re a scaled down version of an onion Tarte Tatin with caramelized onions, Gruyère cheese, balsamic, and thyme all baked in a flaky puff pastry until golden brown.
Prep: 20 mins • Cook: 20 mins • Total Time: 40 mins • Makes: 9 tarts
INGREDIENTS
- 1 sheet of puff pastry, thawed
- 4 Tbsp olive oil
- 4 Tbsp balsamic glaze
- 1 yellow onion, thinly sliced
- Fresh thyme leaves, salt, and black pepper, to taste
- 18 pieces thinly sliced Gruyère cheese, or as needed
- 1 egg, beaten
- 2 tablespoons honey, optional
Balsamic Glaze
- 1 cup balsamic vinegar
- 1/4 cup brown sugar
DIRECTIONS
- Make the balsamic glaze: Mix the vinegar and sugar in a small pan over a low heat and simmer for 4-6 mins until thickened and glossy. Leave to cool (it will thicken as it cools).
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cut the thawed puff pastry into 9 equal rectangles.
- Drizzle oil equally on the baking sheet to make 9 small puddles. Drizzle on balsamic glaze. Top each puddle with an onion slice. Sprinkle on thyme leaves, salt, and pepper. Top with a slices of Gruyère cheese.
- Place a puff pastry rectangle on top of each onion and cheese stack.
- Brush the top of each puff pastry tart with beaten egg wash. Bake for approximately 20 minutes, or until the tarts are nicely browned and puffed.
- Remove the tarts from the oven and carefully flip each one over using a spatula. Drizzle honey, optional, over each tart and sprinkle with fresh thyme leaves. Allow the tarts to cool slightly before serving. They are best enjoyed warm.
Dec 10, 2025
These tender shrimp are tempura battered, fried until golden and served with a sweet and spicy sriracha sauce.
Prep Time: 15 mins • Chill Time: 20 mins • Cook Time: 10 mins • Makes: 4 servings
INGREDIENTS
- 1 dozen large shrimp, peeled and deveined
- ½ tsp baking soda
- 2 tsp salt
- 1 tsp sugar
Tempura Batter
- 1 cup soda water, cold
- ¾ cup all-purpose flour
- 1 tsp baking powder
- 2 tsp salt
Sriracha Sauce
- 1/4 cup sodium-reduced soy sauce
- 1/4 cup rice vinegar
- 1 Tbsp sugar
- 1 tsp garlic powder
- 1 tsp ground ginger
- 1/3 cup Sriracha Sauce
- 1 Tbsp sesame oil
DIRECTIONS
- Combine baking soda, salt, and sugar in a bowl. Toss shrimp in the mixture until well coated. Let sit in the fridge for 20 minutes.
- While the shrimp is chilling, make the sriracha sauce.
- Combine soy sauce, rice vinegar, sugar, garlic powder and ground ginger in small sauce pan. Bring to boil and stir just until sugar dissolves.
- Remove from heat and stir in sriracha sauce and sesame oil. Set aside.
- Heat oil in a wok or heavy-bottomed pot to 375°–390°F.
- In a large bowl, whisk together cold soda water, flour, baking powder, and salt until there are no dry lumps. Do not overmix!
- Working in batches, dip shrimp into the batter then carefully lower into the hot oil. While shrimp is frying, dip a fork into the batter and drizzle across the shrimp to create a lacy crust. Cook tempura until light golden brown on all sides, about 3–5 minutes. Transfer shrimp to a plate lined with paper towels to drain excess oil. Serve immediately with sweet and spicy sriracha sauce.
