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Mini Recipes, 3954 Woodside Circle, Tallahassee, GA (2026)

07/11/2026

Raspberry Dark Chocolate Bark

Ingredients
Dark chocolate 14 ounces
Freeze dried raspberries 3 quarters cup
Sea salt a pinch
Optional toasted almonds roughly 1 fourth cup chopped
Optional orange zest 1 teaspoon

Instructions
Begin by preparing a double boiler on the stovetop by filling a saucepan with a couple inches of water and bringing it to a gentle simmer. Place a heatproof bowl on top of the saucepan ensuring that the bowl does not touch the water. Add the dark chocolate into the bowl and stir frequently until the chocolate completely melts and becomes smooth.

Line a baking sheet with parchment paper. Pour the melted chocolate onto the parchment paper and use a spatula to spread it into an even layer approximately half an inch thick. Lightly sprinkle a pinch of sea salt evenly over the chocolate. Immediately follow by scattering the freeze dried raspberries evenly across the surface. If using toasted almonds or orange zest for an extra layer of flavor, sprinkle them on top as well.

Allow the chocolate bark to set at room temperature for about ten minutes and then transfer the baking sheet to the refrigerator. Let the bark chill for at least one hour or until it is completely firm. Once set, use your hands to break the bark into irregular pieces.

Store any leftovers in an airtight container in the refrigerator for up to one week. Enjoy this delicious treat on its own or as a decorative addition to dessert platters and gift baskets.

07/11/2026

Honey Sriracha Brussels Sprouts

Ingredients
1 pound fresh brussels sprouts trimmed and halved
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
2 cloves garlic peeled and minced
2 tablespoons honey
1 to 2 teaspoons sriracha sauce depending on your heat preference
Optional lemon wedges for serving

Instructions
Preheat your oven to 400 degrees Fahrenheit. In a large bowl combine the brussels sprouts with the olive oil, salt, pepper and minced garlic. Mix well so that the sprouts are evenly coated. Spread the sprouts out on a baking sheet in a single layer.

Roast the sprouts in the preheated oven for 20 to 25 minutes. Stir halfway through the cooking time to ensure even roasting. When the sprouts are tender and lightly browned remove the baking sheet from the oven.

Drizzle the roasted sprouts with honey and sriracha sauce. Toss the sprouts gently to coat them evenly with the sauce. If you prefer a more integrated flavor you may return the sprouts to the oven for an additional 5 minutes.

Remove the sprouts from the oven and transfer them to a serving dish. If using add a squeeze of lemon juice from the wedges to brighten the flavor. Serve warm and enjoy!

07/11/2026

Strawberry Basil Infused Water

Ingredients
Fresh Strawberries 1 cup sliced
Fresh Basil Leaves 8 whole leaves
Cold Water 4 cups
Ice Cubes (optional) a few cubes for serving

Instructions
Wash the strawberries and basil leaves thoroughly. Remove the stems from the strawberries and cut them into slices. Lightly bruise the basil leaves with your fingers to help release their aroma. Place the sliced strawberries and basil leaves in a large pitcher. Pour the cold water over the fruit and herbs. Stir the mixture gently. Cover the pitcher and refrigerate for at least two hours to allow the flavors to infuse. When ready to serve, stir the water once more and add ice cubes if desired. Enjoy your refreshing infused water throughout the day.

07/11/2026

Recipe Name Matcha Green Tea Ice Cream

Ingredients
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
4 large egg yolks
2 tablespoons matcha green tea powder
1/2 teaspoon vanilla extract
A pinch of salt

Instructions
Begin by combining the heavy cream and whole milk in a medium saucepan. Place the saucepan over medium heat and warm the mixture until small bubbles form around the edges. Do not allow the mixture to boil.

While the milk and cream are heating, whisk together the egg yolks and granulated sugar in a separate bowl until the mixture becomes smooth and creamy.

Once the milk mixture is warm, slowly add a small amount to the egg yolk mixture while stirring continuously. This process, called tempering, helps to gradually raise the temperature of the eggs so that they do not scramble. After combining a little of the warm milk with the egg yolks, pour the tempered mixture back into the saucepan with the remaining milk and cream.

Return the saucepan to low heat and continue stirring constantly. Cook the mixture until the custard thickens slightly and is able to coat the back of a spoon. It is important that the mixture does not reach a boil during this step.

Remove the saucepan from the heat. Sift the matcha green tea powder into the custard to eliminate any lumps and whisk thoroughly to fully incorporate the matcha. Stir in the vanilla extract and add a pinch of salt.

Allow the custard to cool by placing the saucepan in an ice bath briefly if needed. Then cover the mixture and place it in the refrigerator for several hours or overnight until it is completely chilled.

Once the custard is well chilled, pour it into an ice cream maker. Churn according to the manufacturer instructions for about 20 to 25 minutes until the ice cream reaches a soft serve consistency.

Transfer the churned ice cream into a freezer safe container. Cover the container and freeze the ice cream for at least 2 hours to allow it to firm up further before serving.

When ready to serve, scoop the Matcha Green Tea Ice Cream into bowls or cones and enjoy.

07/11/2026

Recipe Name Cauliflower Crust Margherita Pizza

Ingredients

For the Crust
2 cups cauliflower rice
1 large egg, lightly beaten
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder

For the Toppings
1/2 cup tomato sauce
1 cup shredded mozzarella cheese
2 medium tomatoes, thinly sliced
A handful fresh basil leaves
Salt and pepper to taste
Optional drizzle olive oil

Instructions

Preheat your oven to 425 degrees Fahrenheit. If your cauliflower is not already riced, pulse it in a food processor until it resembles small grains. Place the cauliflower rice in a microwave safe bowl, cover lightly, and microwave for approximately 5 minutes until softened. Allow the rice to cool slightly before transferring it to a clean kitchen towel or cheesecloth. Squeeze out as much excess moisture as possible.

In a large bowl, combine the drained cauliflower rice, beaten egg, shredded mozzarella, grated Parmesan, salt, dried oregano, and garlic powder. Mix well until the ingredients are evenly incorporated.

Line a baking sheet with parchment paper. Transfer the cauliflower mixture onto the sheet and press it into a thin, even circle or rectangle to form your pizza crust. Place the crust in the preheated oven and bake for 15 to 20 minutes until the edges begin to turn golden and the crust feels firm.

Remove the crust from the oven. Spread the tomato sauce evenly over the crust, leaving a small border around the edge. Sprinkle the additional cup of shredded mozzarella evenly over the sauce. Arrange the thin tomato slices on top of the cheese and season with salt and pepper as desired.

Return the pizza to the oven and bake for another 8 to 10 minutes until the cheese is fully melted and lightly browned. Remove the pizza from the oven and garnish with fresh basil leaves and an optional drizzle of olive oil.

Allow the pizza to cool for a few minutes before slicing and serving. Enjoy your Cauliflower Crust Margherita Pizza!

07/11/2026

Recipe Name Maple Glazed Salmon with Roasted Veggies

Ingredients
Salmon fillets 4 pieces about 6 ounces each
Maple syrup 1/4 cup
Soy sauce 2 tablespoons
Dijon mustard 1 tablespoon
Minced garlic 2 cloves
Salt 1/2 teaspoon or to taste
Black pepper 1/4 teaspoon or to taste
Olive oil 2 tablespoons
Carrots 2 large cut into sticks
Broccoli florets 2 cups
Red bell pepper 1 cup sliced

Instructions
Preheat your oven to 400 degrees Fahrenheit. In a small bowl combine the maple syrup soy sauce dijon mustard minced garlic salt and black pepper. Stir the ingredients well to form a glaze.

Place the salmon fillets in a lightly greased baking dish. Brush each fillet evenly with about half of the maple glaze. Set the remaining glaze aside for later use.

In a large bowl combine the carrots broccoli and red bell pepper with the olive oil. Toss the vegetables well to coat evenly and season lightly with salt and pepper. Spread the vegetables out on a baking sheet in a single layer.

Place both the salmon and the vegetables in the oven. Roast the vegetables for 25 to 30 minutes until they are tender and lightly caramelized stirring once halfway through the cooking time. Bake the salmon for 12 to 15 minutes until the fish flakes easily with a fork. In the last 5 minutes of cooking remove the salmon and brush with the reserved glaze to allow it to caramelize further.

When everything is fully cooked remove the salmon and vegetables from the oven. Plate the salmon over a bed of roasted veggies and drizzle any extra glaze over the top if desired.

Enjoy your meal and the wonderful combination of sweet maple glaze with savory roasted vegetables.

07/11/2026

Tropical Pineapple Ginger Smoothie

Ingredients
1 cup fresh pineapple chunks
1 banana medium ripe
1 cup coconut water
1 teaspoon freshly grated ginger
1 teaspoon honey or maple syrup
1 cup ice cubes

Instructions
Place the pineapple chunks in a blender Follow with the banana and add the coconut water Next add the freshly grated ginger and the honey or maple syrup Finally add the ice cubes Blend on high speed until smooth If the smoothie is too thick add a little more coconut water until the desired consistency is reached Taste and adjust sweetness if necessary Pour the smoothie into a glass and serve immediately Enjoy your refreshing tropical drink

07/11/2026

Sweet Potato Black Bean Chili

Ingredients
2 medium sweet potatoes peeled and cut into 1 inch cubes
1 large onion chopped
3 cloves garlic minced
1 red bell pepper seeded and chopped
1 14 ounce can diced tomatoes with their juice
2 14 ounce cans black beans drained and rinsed
2 cups vegetable broth
2 tablespoons olive oil
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
Salt to taste
Black pepper to taste

Instructions
Heat the olive oil in a large pot over medium heat. Add the chopped onion and red bell pepper and cook for about 5 minutes until the vegetables begin to soften. Stir in the minced garlic and cook for an additional minute until fragrant.
Add the sweet potato cubes to the pot along with the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir well to coat the vegetables with the spices and cook for 2 minutes.
Pour in the diced tomatoes with their juice, vegetable broth, and add the drained black beans. Stir all the ingredients together and bring the mixture to a simmer.
Reduce the heat to low and let the chili simmer for about 25 to 30 minutes until the sweet potatoes are tender and the flavors have blended. Stir the chili occasionally during simmering.
Taste the chili and add more salt and pepper if needed before serving.
Serve hot on its own or with your favorite toppings such as chopped fresh cilantro, a squeeze of lime, or a dollop of sour cream.

07/10/2026

Cucumber Mint Detox Water

Ingredients

1 medium cucumber thinly sliced
10 fresh mint leaves
8 cups filtered water
1 lemon optional thinly sliced

Instructions

Begin by washing the cucumber, mint leaves, and lemon (if using) under cool running water. Slice the cucumber into thin rounds and set aside. If you choose to use lemon, slice it into thin rounds as well. Next, place the cucumber slices and fresh mint leaves into a large pitcher. Add the lemon slices if desired. Pour the filtered water over the ingredients and stir gently to combine the flavors. Refrigerate the pitcher for at least two hours to allow the infusion to take place. Once chilled, serve the detox water over ice if preferred and enjoy this refreshing beverage throughout the day.

07/10/2026

Chocolate Almond Energy Bites

Ingredients
1 cup rolled oats
1/2 cup almond butter
1/3 cup honey
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1/3 cup finely chopped almonds
2 tablespoons ground flaxseed
A pinch of salt

Instructions
In a large bowl combine the rolled oats cocoa powder chopped almonds ground flaxseed and a pinch of salt. In another bowl stir together the almond butter honey and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and mix well until everything is evenly combined. Cover the mixture and chill in the refrigerator for 15 minutes to help it become easier to shape. After chilling use a small scoop or your hands to form the mixture into bite sized balls. Place the energy bites on a plate and refrigerate for an additional 30 minutes to firm up the shape. Once firm serve immediately or store in an airtight container in the refrigerator for up to one week. Enjoy your chocolate almond energy bites as a quick snack or a healthy dessert option!

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