Bella Flor

The most elite oatmeal raisin cookies!!! 🍪🤪❤️‍🔥

Makes 15 cookies

Ingredients:
113g unsalted butter, room temperature
200g light brown sugar
50g granulated sugar
1 large egg
1/2 tablespoon vanilla bean paste or 1 teaspoon vanilla extract
128g all purpose flour
3g baking soda
1g cinnamon
2g kosher salt
125g dried quick oats
150g seedless raisins
25g coconut

Procedure:
1. Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
2. In a large mixing bowl, combine the butter light brown sugar and granulated sugar. Whip on medium speed using a hand mixer. Whip until light and fluffy about 3 minutes.
3. Add the egg and vanilla bean paste, whip on medium low speed for 2 minute or until fully incorporated.
4. Toss in the all purpose flour, baking soda, cinnamon and kosher salt. Mix on low speed until 3/4 of the way incorporated.
5. Fold in the oats, raisins and coconut. Scraping the bowl and folding in the remaining flour.
6. Scoop 1.5-2 inch balls of cookie dough onto the parchment paper, leaving 2 inches of space on all sides.
7. Bake for 12 minutes or until edges are golden and center is light brown but still chewy. Allow to cool for 10 minutes or until the cookies flatten.
8. Enjoy!

Loving life ✨

This Sun-Dried Tomato & Basil Lentil Soup is cozy pantry cooking at its best.

Ingredients
1 cup dried green lentils
3 cups water
1 teaspoon kosher salt
4 tablespoons sun dried tomato oil
1/2 yellow onion, thinly sliced
1 hefty tablespoon minced garlic
1/4 teaspoon smoked paprika
1/4 teaspoon black pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1/4teaspoon dried chili flakes
1/4 teaspoon fennel pollen or 1/2 teaspoon fennel seeds, optional
2 tablespoons tomato paste
1/2 cup chopped sun dried tomatoes
2 cups of chicken stock
1/3 cup heavy cream or creme fraîche
Salt and pepper to taste
2 tablespoons chopped fresh basil leaves

Garnish
Fresh basil leaves
Black pepper
Grated parmesan cheese

Procedure:
1. In an instant pot, combine the dried lentils, water, and 1 teaspoon of kosher salt. Cover and select, manual, pressure on high and for 30-35 minutes. I suggest, 30 minutes and if it too al dente for you, close the lid and add 5 minutes. Vent naturally for about 20 minutes.
2. Meanwhile, make the soup base. In a large high-walled skillet or medium pot, over medium heat add the sun dried tomato oil. Sauté the onion for 3 minutes or until translucent, add the minced garlic and sauté for 2 minutes or until fragrant.
3. Add the smoked paprika, black pepper, dried basil, dried oregano, dried chili flakes and optional fennel pollen or fennel seeds and sauté for 1 minute. Stir in the tomato paste and allow to darken in color, about 2 minutes. Add the chicken stock, add the cooked lentils, and heavy cream or creme fraîche. Stir and simmer for 5 minutes or until slightly thickened and reduced.
4. Remove from heat and season with salt and pepper to taste, stir in fresh basil and divide amongst several bowls.
5. Garnish with more black pepper, fresh basil leaves and grated parmesan cheese.

I said what I said 🎤🍪

Makes up to 16 cookies

1 ½ cups (6.35 ounces or 180 grams) all-purpose flour
¾ teaspoon baking powder 1G
½ teaspoon baking soda 2G
½ teaspoon kosher salt 2G
1/2 G espresso powder
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 teaspoon pure vanilla extract
½ teaspoon almond extract
1 cup brown unsalted butter
tightly packed dark brown sugar 100g
granulated sugar 45G
¼ cup (1 ounce or 30 grams) confectioners’ sugar, sifted if necessary
4 ounces (113 grams) semi chocolate chips
4 ounces (113 grams) chopped dark chocolate
½ cup Unsweetened Coconut flakes
Flaky salt, for garnish

Just another chill recipe testing day

Your Favorite LA Pizza Pop Up is Back!!! 🍕🍕🍕

So far we’ve made 3 recipes out of this insane tub of crème fraiche… this one was my favorite 🍞🍰

It feels like something amazing is about to happen ✨

Just a little self reflection ✨

Gotta a love a recipe that can do so much! 🇲🇽✨