Valerie best recipes, New York, NY (2026)

05/03/2024

**🐢 Turtle Cookies 🍪**

🥚 1 egg
🍫 1 cup semisweet chocolate chips
🧈 1/4 cup unsalted butter
🍚 1/2 cup all-purpose flour
🥄 1/4 teaspoon baking powder
🧂 1/4 teaspoon salt
🍬 3/4 cup granulated sugar
🌰 1 teaspoon vanilla extract
🐢 24 pecan halves
🍯 24 caramel candies

**Instructions:**

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

2. In a microwave-safe bowl, melt the chocolate chips and butter together in 30-second intervals, stirring until smooth. Set aside to cool slightly.

3. In a separate bowl, whisk together the flour, baking powder, and salt.

4. In a large mixing bowl, beat the egg, granulated sugar, and vanilla extract until well combined and slightly thickened.

5. Gradually add the melted chocolate mixture to the egg mixture, stirring until smooth and well combined.

6. Fold in the dry ingredients until just incorporated, being careful not to overmix.

7. Using a tablespoon or cookie scoop, portion out the dough and roll each portion into a ball.

8. Place the dough balls onto the prepared baking sheets, leaving space between each cookie for spreading.

9. Press a pecan half into the center of each dough ball, then flatten the dough slightly.

10. Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers are still slightly soft.

11. While the cookies are baking, unwrap the caramel candies.

12. As soon as the cookies come out of the oven, press a caramel candy into the center of each cookie, pressing down gently to adhere.

13. Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

**Calorie Intake:** Approximately 150 calories per cookie (varies based on specific ingredients and portion size).

**Preparation Time:** Approximately 30 minutes

**Serving Size:** Makes about 2 dozen cookies

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05/03/2024

**🍫 Homemade Crunch Bars (Award Winning Recipe!) 🏆**

🥣 **Ingredients:**
- 🍫 2 cups milk chocolate chips
- 🥥 1 cup shredded coconut
- 🌰 1 cup chopped nuts (such as almonds or peanuts)
- 🍯 1/2 cup honey
- 🧈 1/4 cup unsalted butter
- 🧊 1 teaspoon vanilla extract
- 🧂 1/4 teaspoon salt

🔪 **Instructions:**
1. Line a 9x9-inch baking dish with parchment paper, leaving some overhang for easy removal later.
2. In a microwave-safe bowl, combine the milk chocolate chips, shredded coconut, and chopped nuts.
3. In a separate microwave-safe bowl, heat the honey and unsalted butter in 30-second intervals, stirring each time, until the mixture is melted and smooth.
4. Stir the vanilla extract and salt into the honey-butter mixture.
5. Pour the honey-butter mixture over the chocolate chip mixture, stirring until everything is well coated.
6. Transfer the mixture into the prepared baking dish, pressing it down firmly and evenly.
7. Place the dish in the refrigerator for at least 2 hours, or until the bars are firm and set.
8. Once set, use the parchment paper to lift the bars out of the dish. Place them on a cutting board and cut into squares or bars.
9. Store the homemade crunch bars in an airtight container in the refrigerator until ready to serve.

🍽️ **Calorie Intake:**
- Approximately 180 calories per bar

⏱️ **Preparation Time:**
- 10 minutes

🍽️ **Serving Size:**
- Makes about 16 bars

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05/03/2024

**🍫 Brownie Cookies - In Bloom Bakery 🍪**

🥚 2 eggs
🍫 1 cup semisweet chocolate chips
🧈 1/4 cup unsalted butter
🍚 1/2 cup all-purpose flour
🥄 1/4 teaspoon baking powder
🧂 1/4 teaspoon salt
🍬 3/4 cup granulated sugar
🌰 1 teaspoon vanilla extract
🌻 Powdered sugar, for dusting

**Instructions:**

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

2. In a microwave-safe bowl, melt the chocolate chips and butter together in 30-second intervals, stirring until smooth. Set aside to cool slightly.

3. In a separate bowl, whisk together the flour, baking powder, and salt.

4. In a large mixing bowl, beat the eggs, granulated sugar, and vanilla extract until well combined and slightly thickened.

5. Gradually add the melted chocolate mixture to the egg mixture, stirring until smooth and well combined.

6. Fold in the dry ingredients until just incorporated, being careful not to overmix.

7. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each cookie for spreading.

8. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still slightly soft.

9. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

10. Once cooled, dust the tops of the cookies with powdered sugar for a finishing touch.

**Calorie Intake:** Approximately 150 calories per cookie (varies based on specific ingredients and portion size).

**Preparation Time:** Approximately 30 minutes

**Serving Size:** Makes about 2 dozen cookies

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05/03/2024

**🍪 Soft Batch Chocolate Chip Cookies! Pure Nirvana 🍪**

🥣 **Ingredients:**
- 🧈 1 cup unsalted butter, melted
- 🍚 1 cup brown sugar
- 🥚 2 large eggs
- 🌰 2 teaspoons vanilla extract
- 🍞 2 1/2 cups all-purpose flour
- 🧂 1 teaspoon baking soda
- 🍫 2 cups semisweet chocolate chips

🔪 **Instructions:**
1. Preheat your oven to 325°F (160°C). Line baking sheets with parchment paper.
2. In a large mixing bowl, combine the melted butter and brown sugar, stirring until smooth.
3. Add the eggs and vanilla extract to the butter-sugar mixture, whisking until well combined.
4. In a separate bowl, sift together the all-purpose flour and baking soda. Gradually add this dry mixture to the wet ingredients, mixing until a soft dough forms.
5. Gently fold in the semisweet chocolate chips until evenly distributed throughout the dough.
6. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie.
7. Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
8. Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

🍽️ **Calorie Intake:**
- Approximately 180 calories per cookie

⏱️ **Preparation Time:**
- 15 minutes

🍽️ **Serving Size:**
- Makes about 24 cookies

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05/03/2024

**🍪 Cookie Monster Cookies 🍪**

🥚 2 eggs
🍪 2 cups all-purpose flour
🧈 1 cup unsalted butter, softened
🍯 1 cup brown sugar
🥄 1/2 cup granulated sugar
🥣 1 teaspoon baking soda
🧂 1/2 teaspoon salt
🍫 2 cups chocolate chips
🌰 1 cup chopped nuts (optional)
🍯 1 teaspoon vanilla extract

**Instructions:**

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

2. In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

3. Beat in the eggs one at a time, then stir in the vanilla extract.

4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until well combined.

5. Fold in the chocolate chips and chopped nuts (if using) until evenly distributed throughout the dough.

6. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each cookie for spreading.

7. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

8. Once cooled, serve and enjoy these irresistible Cookie Monster Cookies!

**Calorie Intake:** Approximately 150 calories per cookie (varies based on specific ingredients and portion size).

**Preparation Time:** Approximately 20 minutes

**Serving Size:** Makes about 2 dozen cookies

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05/03/2024

**☕️ Coffee Cake Cookies ☕️**

🥣 **Ingredients:**
- 🧈 1/2 cup unsalted butter, softened
- 🍚 3/4 cup white sugar
- 🥚 1 large egg
- 🌰 1 teaspoon vanilla extract
- ☕️ 2 tablespoons instant coffee powder
- 🍞 1 1/2 cups all-purpose flour
- 🧂 1/2 teaspoon baking powder
- 🥛 2 tablespoons milk
- 🥜 1/2 cup chopped nuts (optional)

🔪 **Instructions:**
1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a mixing bowl, cream together the softened butter and white sugar until light and fluffy.
3. Add the egg and vanilla extract to the creamed mixture, beating well until fully incorporated.
4. Dissolve the instant coffee powder in the milk, then add it to the wet ingredients, mixing until smooth.
5. In a separate bowl, sift together the all-purpose flour and baking powder. Gradually add this dry mixture to the wet ingredients, mixing until a dough forms.
6. If using, fold in the chopped nuts until evenly distributed throughout the dough.
7. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them apart.
8. Bake in the preheated oven for 10-12 minutes, or until the cookies are set and lightly golden around the edges.
9. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

🍽️ **Calorie Intake:**
- Approximately 120 calories per cookie

⏱️ **Preparation Time:**
- 25 minutes

🍽️ **Serving Size:**
- Makes about 24 cookies

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05/03/2024

**🍪 Butter Pecan Cookies 🍪**

🥣 Ingredients:
- 1 cup (2 sticks) unsalted butter, softened 🧈
- 1 cup packed light brown sugar 🥮
- 1/2 cup granulated sugar 🍚
- 2 large eggs 🥚
- 2 teaspoons vanilla extract 🌿
- 2 1/2 cups all-purpose flour 🌾
- 1 teaspoon baking soda 🥄
- 1/2 teaspoon salt 🧂
- 1 1/2 cups chopped pecans 🌰

📝 Instructions:
1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and creamy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients until well combined.
5. Fold in the chopped pecans until evenly distributed throughout the dough.
6. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie.
7. Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden.
8. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
9. Enjoy your delicious homemade butter pecan cookies with a glass of milk or your favorite hot beverage!

🔥 Calorie Intake: Approximately 150 calories per cookie.

⏰ Preparation Time: About 20 minutes.

🍽 Serving Size: Makes about 24 cookies.

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05/03/2024

**🍪 The BEST Chocolate Chip Cookie Recipe 🍪**

🥣 **Ingredients:**
- 🧈 1 cup unsalted butter, softened
- 🍚 1 cup white sugar
- 🥚 1 cup packed brown sugar
- 🥄 2 large eggs
- 🌰 1 teaspoon vanilla extract
- 🍞 3 cups all-purpose flour
- 🧂 1 teaspoon baking soda
- 🍫 2 cups semisweet chocolate chips
- 🥛 2 tablespoons milk (optional)

🔪 **Instructions:**
1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter, white sugar, and brown sugar until smooth and creamy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, combine the flour and baking soda. Gradually add this dry mixture to the creamed mixture, mixing well after each addition.
5. Fold in the chocolate chips until evenly distributed throughout the dough. If the dough seems too dry, add 2 tablespoons of milk and mix until incorporated.
6. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie.
7. Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden.
8. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

🍽️ **Calorie Intake:**
- Approximately 150 calories per cookie

⏱️ **Preparation Time:**
- 20 minutes

🍽️ **Serving Size:**
- Makes about 36 cookies

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05/01/2024

**🥕 Vegetable Soup 🥣**

🥕 Ingredients:
- 🍅 2 cups diced tomatoes
- 🥔 2 cups diced potatoes
- 🥕 2 cups sliced carrots
- 🧅 1 cup diced onions
- 🧄 2 cloves garlic, minced
- 🌿 2 cups chopped spinach
- 🥬 2 cups chopped cabbage
- 🥣 6 cups vegetable broth
- 🧂 Salt and pepper to taste
- 🌱 Fresh herbs (such as parsley or thyme) for garnish (optional)

🔪 Instructions:
1. In a large pot, combine the diced tomatoes, diced potatoes, sliced carrots, diced onions, minced garlic, chopped spinach, chopped cabbage, and vegetable broth.
2. Season with salt and pepper to taste.
3. Bring the soup to a boil over medium-high heat.
4. Once boiling, reduce the heat to low and let the soup simmer for about 20-25 minutes, or until the vegetables are tender.
5. Taste the soup and adjust the seasoning if necessary.
6. Ladle the vegetable soup into bowls and garnish with fresh herbs if desired.
7. Serve hot and enjoy!

🔥 Calorie Intake: Approximately 150 calories per serving.
⏰ Preparation Time: 30 minutes
🍽 Serving Size: 6 servings

🍲🥕

05/01/2024

**🍲 Ahi Tuna Poke Bowl 🐟**

🥣 Ingredients:
- 🍣 1 lb sushi-grade ahi tuna, cubed
- 🍚 2 cups cooked sushi rice
- 🥒 1 cucumber, diced
- 🥑 1 avocado, sliced
- 🥕 1 carrot, julienned
- 🌱 1 cup edamame, shelled
- 🌶️ 1/4 cup sliced green onions
- 🥭 1/4 cup sliced mango (optional)
- 🍚 2 tablespoons soy sauce
- 🍋 1 tablespoon sesame oil
- 🍯 1 tablespoon honey
- 🌿 Sesame seeds for garnish
- 🥢 Optional toppings: seaweed salad, pickled ginger, wasabi, tobiko

🔪 Instructions:
1. In a bowl, whisk together soy sauce, sesame oil, and honey to make the marinade.
2. Add cubed ahi tuna to the marinade and toss gently to coat. Let it marinate in the refrigerator for at least 15 minutes.
3. Meanwhile, prepare sushi rice according to package instructions.
4. Assemble your poke bowl by dividing cooked sushi rice among serving bowls.
5. Arrange marinated ahi tuna, diced cucumber, sliced avocado, julienned carrot, edamame, sliced green onions, and sliced mango (if using) over the rice.
6. Sprinkle sesame seeds over the bowls for garnish.
7. Serve immediately with optional toppings on the side.

🔥 Calorie Intake: Approximately 400 calories per serving.

⏰ Preparation Time: 20 minutes.

🍽️ Serving Size: 2 servings.

05/01/2024

**🌶️ Stuffed Bell Peppers with Ground Turkey 🦃**

🥣 Ingredients:
- 4 large bell peppers, any color 🌶️
- 1 lb ground turkey 🦃
- 1 cup cooked rice 🍚
- 1 small onion, chopped 🧅
- 2 cloves garlic, minced 🧄
- 1 can (14.5 oz) diced tomatoes, drained 🍅
- 1 cup shredded cheese (cheddar, mozzarella, or your choice) 🧀
- Salt and pepper to taste 🧂
- Optional: fresh herbs (parsley, basil) for garnish 🌿

🔪 Instructions:
1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a skillet over medium heat, cook the ground turkey until browned, breaking it apart with a spoon as it cooks.
4. Add the chopped onion and minced garlic to the skillet with the turkey and cook until softened.
5. Stir in the cooked rice and drained diced tomatoes. Season with salt and pepper to taste.
6. Spoon the turkey and rice mixture evenly into the hollowed-out bell peppers.
7. Place the stuffed peppers in a baking dish and cover with foil.
8. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
9. Remove the foil and sprinkle shredded cheese over the tops of the peppers.
10. Return the peppers to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
11. Garnish with fresh herbs if desired before serving.

🔥 Calorie Intake: Approximately 350 calories per serving.

⏰ Preparation Time: 45 minutes.

🍽️ Serving Size: 4 servings.

05/01/2024

**Sheet Pan Lemon Garlic Salmon 🍋🐟🌿**

🟡 Ingredients:
- 🐟 4 salmon fillets (6 oz each), skin-on or skinless
- 🍋 2 lemons, thinly sliced
- 🧄 4 cloves garlic, minced
- 🌿 2 tablespoons fresh parsley, chopped
- 🥄 2 tablespoons olive oil
- 🧂 Salt and black pepper to taste
- 🥔 1 pound baby potatoes, halved
- 🥦 1 pound broccoli florets
- 🍚 Cooked rice or quinoa for serving (optional)

🔪 Instructions:
1. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or aluminum foil.
2. Place the salmon fillets on the prepared sheet pan, leaving space between each fillet.
3. In a small bowl, whisk together the minced garlic, chopped parsley, olive oil, salt, and black pepper.
4. Brush the garlic and herb mixture over the salmon fillets, coating them evenly.
5. Arrange the lemon slices around the salmon on the sheet pan.
6. In a large bowl, toss the halved baby potatoes and broccoli florets with a drizzle of olive oil, salt, and black pepper until evenly coated.
7. Spread the seasoned potatoes and broccoli around the salmon on the sheet pan, making sure they are in a single layer.
8. Place the sheet pan in the preheated oven and bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the potatoes are tender.
9. Once done, remove the sheet pan from the oven and let it cool for a few minutes.
10. Serve the lemon garlic salmon hot, with cooked rice or quinoa if desired.

🔥 Calorie Intake: Approximately 300-400 calories per serving (depending on portion size and optional sides).

⏱️ Preparation Time: 10 minutes.

🍽️ Serving Size: Serves 4.

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