Recipe Cool, 2900 Bedford Avenue, Brooklyn, New York, NY (2026)

07/12/2024

No Bake Chocolate Oat Bars

Ingredients:
1 cup butter
1/2 cup packed brown sugar
1 teaspoon vanilla extract
3 cups quick cooking oats
1 cup semisweet chocolate chips
1/2 cup peanut butter

Instructions:

Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well blended. Press half of mixture into the bottom of the prepared pan. Reserve the other half for topping.

Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon.

07/12/2024

Strawberries & Cream Cupcakes

Ingredients:

1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 cup unsalted butter, softened
1/2 tsp vanilla extract
1/2 cup sour cream
1 cup granulated sugar
2 large eggs
1/4 cup milk
1 cup chopped fresh strawberries
1/2 cup heavy cream for frosting
2 tbsp powdered sugar for frosting
1/2 tsp vanilla extract for frosting
Additional sliced strawberries for garnish

Directions:

-Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
-In a bowl, whisk together flour, baking powder, and salt.
-In a separate bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
-Mix in the sour cream and milk until well combined. Gradually add the flour mixture, stirring just until incorporated.
-Fold in the chopped strawberries.
-Divide the batter among the prepared cupcake liners and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
-For the frosting, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Frost the cooled cupcakes and garnish with sliced strawberries.

Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 320 kcal | Servings: 12 cupcakes

07/12/2024

Cannoli Cookie Cups!

Ingredients:

Cookie Cup:

1 cup unsalted butter, melted
1/2 cup granulated sugar
1/4 cups packed brown sugar
2 large eggs, room temperature
1/2 tsp pure vanilla extract
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
3/4 cup chocolate chips

Cannoli Filling:

1/2 cups whole milk ricotta cheese, strained
8 oz. mascarpone cheese
1 cup powdered sugar
1 tsp vanilla extract
3/4 cup mini chocolate chips, plus additional for topping

Optional:
Chocolate drizzle (melt a 4 oz. chocolate bar)

Directions:

For the Cookie Cups:

-Preheat oven to 350°F (175°C).
-In a large bowl, whisk together melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
-Combine flour, baking soda, and salt in a separate bowl.
-Gradually add dry ingredients to wet ingredients, mixing until just combined.

Fold in chocolate chips.

-Press cookie dough into the cups of a mini muffin tin to form cups.
-Bake for 10-12 minutes or until the edges are golden. Allow to cool in the tin before removing.

For the Filling:

-In a medium bowl, blend ricotta, mascarpone, powdered sugar, and vanilla extract until smooth.
-Stir in mini chocolate chips.
-Fill each cooled cookie cup with the filling using a piping bag or spoon.

Optional Chocolate Drizzle:

-Melt the chocolate bar and drizzle over filled cups.
-Top each with additional mini chocolate chips.

Prep Time: 30 minutes | Cooking Time: 12 minutes | Total Time: 42 minutes
Kcal: 180 kcal per cup | Servings: 24 cups

07/12/2024

Chicken Bacon Ranch Stromboli

ingredients

1 lb pizza dough
1/2 cup ranch dressing
1 cup shredded mozzarella cheese
1/2 cup cooked bacon, crumbled
1 cup cooked chicken, diced
1/4 cup red onion, thinly sliced
1/4 cup chopped fresh parsley
1 egg (for egg wash)

instructions

-Preheat the oven to 375°F (190°C).
On a lightly floured surface, roll out the pizza dough into a rectangle.
-Spread the ranch dressing evenly over the dough, leaving a small border around the edges.
-Layer the mozzarella cheese, bacon, chicken, and red onion over the dressing.
-Roll up the dough tightly from one long side, pinching the seams to seal.
-Place the roll seam side down on a baking sheet lined with parchment paper.
-Brush the top with beaten egg and make small cuts across the top to allow steam to escape.

Bake for 25-30 minutes, or until golden brown.

Let cool for 5 minutes before slicing. Garnish with chopped parsley.

07/12/2024

Dill Pickle Pasta Salad

Ingredients:

• 1 pound dry rotini pasta
• 8 ounces sharp white cheddar cheese, cubed
• 2 cups diced dill pickles, plus extra for garnish
• 1 tablespoon chopped fresh dill, plus extra for garnish
• 1 tablespoon chopped fresh chives, plus extra for garnish
• ¾ cup mayonnaise (store-bought or homemade)
• ½ cup sour cream
• ⅔ cup pickle juice (from the pickle jar)
• ½ white onion, minced
• 2 cloves garlic, minced
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper

Instructions:

1. Cook the rotini pasta following the instructions on the package until it’s just right, not too soft, not too firm. Then, let it cool down completely.
2. Take a big salad bowl and put in the cooled pasta, the cubed cheese, the diced dill pickles, and the chopped dill and chives.
3. In another bowl, mix together the mayonnaise, sour cream, pickle juice, minced onion, minced garlic, salt, and black pepper until it’s all blended well.
4. Pour this dressing over the pasta mixture and give it a good toss until everything is nicely coated.
5. Pop the salad into the fridge for at least an hour before serving. This helps all the flavors meld together and makes it taste even better.
6. Just before serving, if you’re feeling like adding an extra zing, toss the salad with a bit more pickle juice, somewhere between ¼ to ½ cup.
7. Finally, make it look extra inviting by garnishing with some more diced pickles, fresh dill, and chives.

Prep Time: 10 minutes Cooking Time: Depends on the pasta Total Time: 1 hour 25 minutes Servings: 8

07/10/2024

Air Fryer Cherry Cream Cheese Croissants
Ingredients:

• 1 can (8 oz) refrigerated crescent dough
• 4 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1/3 cup cherry pie filling
• 1 egg (for egg wash)
• Powdered sugar (for dusting)

Directions:

1. Preheat your air fryer to 320°F (160°C).
2. In a small bowl, mix together the cream cheese, granulated sugar, and vanilla extract until smooth.
3. Unroll the crescent dough and separate into triangles.
4. Place a tablespoon of the cream cheese mixture on the wide end of each triangle and top with a teaspoon of cherry pie filling.
5. Roll up the triangles, starting from the wide end and tuck in the sides to enclose the filling.
6. Beat the egg and brush over each croissant.
7. Place the croissants in the air fryer basket, ensuring they don’t touch.
8. Cook for 8-10 minutes, or until golden brown.
9. Let cool slightly and dust with powdered sugar before serving.

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 210 kcal | Servings: 8 servings

07/10/2024

BAKED MEATBALLS

Ingredients

1 lb lean ground beef o
2 eggs, beaten with 1/2 cup milk
1/2 cup grated Parmesan
1 cup panko or bread crumbs
1 small onion, minced
2 cloves garlic, minced
1/2 teaspoon oregano
1 teaspoon salt
freshly ground pepper to taste
1/4 cup minced fresh basil

Directions :

-Mix all ingredients with hands.
-Form into golf ball sized meatballs.
-Bake at 350 degrees for 30 minutes

07/10/2024

Butterscotch Pudding

Homemade Butterscotch Delight

Ingredients:

1 cup brown sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups whole milk
3 large egg yolks
2 tablespoons unsalted butter
2 teaspoons vanilla extract
Whipped cream for serving
Directions:

In a medium saucepan, whisk together brown sugar, cornstarch, and salt.
Gradually whisk in milk until smooth.
In a separate bowl, whisk egg yolks. Gradually whisk in a cup of the warm milk mixture to temper the eggs.
Pour the egg mixture back into the saucepan, whisking constantly.
Cook over medium heat, whisking continuously until the pudding thickens.
Remove from heat, stir in butter and vanilla extract until well combined.
Strain the pudding through a fine-mesh sieve into a bowl.
Cover the surface with plastic wrap to prevent a skin from forming.
Chill in the refrigerator for at least 4 hours or overnight.
Serve chilled with a dollop of whipped cream.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 4 hours 20 minutes
Kcal: 220 kcal | Servings: 4 servings

07/10/2024

Fudgesicles Recipe

Ingredients:

1 cup unsweetened cocoa powder
3/4 cup granulated sugar
2 cups whole milk
1 teaspoon vanilla extract
Pinch of salt
Directions:

In a saucepan over medium heat, whisk together the unsweetened cocoa powder, granulated sugar, and whole milk until smooth.
Bring the mixture to a gentle boil, stirring constantly.
Remove from heat and stir in the vanilla extract and a pinch of salt.
Let the mixture cool slightly, then pour into popsicle molds.
Insert popsicle sticks and freeze until solid, about 4-6 hours.
Once frozen, run the molds under warm water for a few seconds to release the fudgesicles.
Enjoy your homemade fudgesicles!
Prep Time: 10 minutes | Freezing Time: 4-6 hours | Total Time: 4-6 hours, 10 minutes

Kcal: 120 kcal | Servings: 6 servings

07/09/2024

Chocolate Brownie Cake

Ingredients:

For the Cake:
1 box (15.25 ounces) chocolate cake mix
1 box (18.3 ounces) fudge brownie mix
4 large eggs, at room temperature
1¼ cups water, at room temperature
1 cup (218 g) vegetable oil

For the Ganache:
1 cup (238 g) heavy whipping cream
1 bag (12 ounces) semi-sweet chocolate chips

Directions:
-Preheat your oven to 350°F (177°C) and generously spray a 10-inch Bundt pan with nonstick cooking spray.
-In a large mixing bowl, combine the chocolate cake mix, brownie mix, eggs, water, and oil. Whisk together for 2 minutes, or until most lumps have disappeared.
-Pour the smooth batter into your prepared Bundt pan. Bake for 50-55 minutes, or until a toothpick inserted into the cake comes out clean with a few moist crumbs attached.
-Allow the cake to cool in the pan for up to 10 minutes before inverting it onto a cooling rack to cool completely, about 30 additional minutes.
-For the ganache, heat the heavy whipping cream in a microwave-safe bowl until it begins to simmer, about 45 seconds to 1 minute. Add the chocolate chips to the hot cream without stirring, and let sit for 5 minutes. After the wait, whisk the mixture until shiny and smooth.
-Drizzle the ganache over the cooled cake, covering it generously. Let the ganache set slightly before serving the cake.

Prep Time: 5 minutes | Cook Time: 55 minutes | Total Time: 1 hour | Kcal: 718 per slice | Servings: 12 slices

Recipe Cool

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