Oat milk iced matcha latte made in 90 seconds EXACTLY like Starbucks! No need for hot water or a bamboo matcha whisk for this green tea latte!

Iced Matcha Latte Oat Milk (Starbucks Copycat)

Oat milk (Oatly brand)

Ice cubes

Sugar (or other sweetener)

Matcha powder

In a cup, add the milk, ice, sugar, then matcha. Secure the lid and shake vigorously until no matcha clumps are visible.

Levain Bakery Chocolate Chip Walnut Cookies

butter cut into tablespoons (I prefer unsalted)

brown sugar

sugar

eggs

cake flour

all purpose flour* see notes

baking powder

baking soda

coarse sea salt

walnut halves

chocolate

Pre heat oven to 400 degrees and set rack in middle of oven.

Place butter into bowl and turn mixer on low. If using a stand mixer, use the paddle attachment.

Add sugars and beat butter until smooth on medium speed. This should take about 1 minute. Mix until the butter pieces are completely blended with the sugar and is no longer visible in pieces.

Add the eggs and beat on medium just until incorporated with butter and sugars, about 30 seconds.

Turn the mixer off. Add the cake flour, all purpose flour, baking powder, baking soda and salt. Pulse the dry ingredients on low until the wet and dry ingredients are mixed together.

Pour the walnuts into the batter all at once. Pulse the batter 5-6 times.

Pour the chocolate chips into the batter and pulse again 5-6 times.

Pour the batter out onto a clean surface. Fold the dough together a few times until all of the chocolate chips and walnuts are mixed into the batter.

Divide the dough into 8 equal pieces about 6 oz each. Use your hands to shape cookies. Do not use a cookie or ice cream scoop. The cookies are meant to be roughly shaped. Do not flatten the dough.

Bake 4 cookies per pan, for 11 minutes on regular bake or 400 convection bake for 8-9 minutes.

The cookies are done when the top is a bit golden and the bottom is also golden.

Do not over bake. Let cool for 15 minutes before serving.

To make the cookies without walnuts, see recipe notes below!

This Chick-fil-a Grilled Chicken Cool Wrap is so easy to make with just 4 ingredients. Learn how to make this delicious copycat recipe for a great lunch or dinner.

Chick-fil-a Grilled Chicken Cool Wrap

Chicken Breasts (Grilled)

Leaf Lettuce Leaves

Shredded Monterey Jack and Cheddar Cheese

Flaxseed Flour Flat Bread

Cut the grilled chicken breasts into slices.

Lay out 1 piece of the flat bread.  Top it with a piece of the leaf lettuce, shredded chicken and sliced chicken.

Wrap tight, cut in half and serve with your favorite type of dressing.  I love serving this wrap with Avocado Ranch Lime Dressing.

These Maryland crab cakes are fresh crab combined with seasonings and cracker crumbs, then baked to make an easy yet elegant appetizer or main course. The best crab cakes you&#039;ll ever eat!

Maryland Crab Cakes

mayonnaise

Dijon mustard

hot sauce

lemon juice

Old Bay seasoning

onions

crab meat

saltine crackers (crushed)

lemon wedges and remoulade sauce

cooking spray

Place the mayonnaise, egg, Dijon mustard, hot sauce, lemon juice and Old Bay seasoning in a medium bowl. Whisk to combine. Stir in the green onions.

Place the crab and cracker crumbs in a bowl, gently stir to combine. Pour the crab mixture into the mayonnaise. Gently toss to coat. Cover and chill for at least one hour.

Preheat the oven to 450 degrees F. Coat a sheet pan with cooking spray.

Gently form the chilled crab mixture into 8 equal sized patties (approximately 1/3 cup each).

Place the crab cakes on the sheet pan. Bake for 8-10 minutes or until golden brown and cooked through.

Serve immediately with lemon wedges and remoulade sauce if desired.

https://content.jwplatform.com/videos/OY8CkeD6.mp4

These Maryland crab cakes are fresh crab combined with seasonings and cracker crumbs, then baked to make an easy yet elegant appetizer or main course. The best crab cakes you'll ever eat!

This Chick-Fil-A crispy chicken sandwich with homemade Chick-Fil-A sauce is the perfect copycat recipe of the classic sandwich we all love!

Chick-Fil-A Crispy Chicken Sandwich Copycat

chicken breast

pickle juice

water

milk

hamburger buns

Pickle, lettuce, tomato and cheese slices (, for topping)

all-purpose flour

Tablespoons sugar

paprika

black pepper

chili powder

salt

cayenne pepper (*optional,

dijon mustard

yellow mustard

barbecue sauce ((hickory tastes the best))

Tablespoons honey

garlic powder

Marinate the chicken: combine the pickle juice and water in a ziplock bag.  Add the chicken breast halves and marinate for 30 minutes. 

Make the sauce: Make the Chick-fil-A sauce by combining all ingredients in a bowl. Mix well and set aside.

Next, in a large bowl mix the breading ingredients together: flour, powdered sugar, paprika, black pepper, chili powder, salt, and baking powder.

In another bowl mix the milk, and egg.

Add 2-3 cups of oil to a large saucepan and heat oil to about 350 degrees F. 

Coat the chicken: Dip the marinated chicken into the egg mixture, and then coat in the flour breading mixture.  Now &quot;double-dip&quot; by repeating this step and dipping that same chicken tender back into the egg mixture and then back into the flour again!

Pan fry: Place chicken in hot oil and fry for 3-4 minutes on each side. Remove to paper towel to dry. 

Assemble Sandwich: Toast the sandwich buns.  Grab the Chick-fil-A sauce and smooth it on both sides of the buns. Top with lettuce, cheese, and crispy chicken! Enjoy!

This Eggplant Pasta is such a simple showstopper! It&#39;s creamy, hearty, and vegetarian with al dente pasta, tomato sauce, and crispy eggplant.

Pasta Alla Norma (Eggplant Pasta)

eggplants

olive oil

(280 grams) dried pasta (any shape)

Parmesan cheese (for serving,

parsley (chopped, for garnish (or basil))

extra virgin olive oil

onion

garlic (finely minced)

(400 grams) can tomato sauce (or Italian passata)

oregano

basil

red pepper flakes

Preheat the oven to 350°F/180°C.

In a large bowl, toss the eggplant cubes with olive oil, salt, and pepper. Spread them on a half sheet sheet pan, and roast for 30 minutes flipping halfway through. Then brown under the broiler for 5 minutes. The eggplant cubes should be golden and crispy when they’re done.

Meanwhile, cook the pasta in salted water to al dente (According to the package instructions).

In a skillet, heat olive oil and sauté the onion until it’s soft and translucent (3 minutes).

Add the garlic, and cook for 30 seconds.

Add the tomato sauce, then fill half of the empty can with water and add that to the sauce.

Season with oregano, basil, red pepper flakes, salt, and pepper. Stir everything together, then allow the sauce to simmer for 5-7 minutes or until it thickens a little. It will splatter so it’s better to cover with a lid.

Strain the cooked pasta from the cooking water, and add it to the sauce, and gently stir in the roasted eggplant.

Serve with freshly grated parmesan cheese and chopped parsley.

Copycat Sweetgreen Harvest Bowl with juicy marinated chicken, roasted sweet potato and brussel sprouts, apple, pecans, goat cheese, and a creamy balsamic dressing. It makes a delicious flavor-packed grain bowl that is perfect for a healthy lunch or dinner and a great option for meal prep. Gluten-free and paleo and Whole30 friendly.

Sweetgreen Harvest Bowl

chicken thighs

coconut aminos

ginger

pepper

sprouted brown rice ((uncooked))

sweet potatoes, diced ((10 ounces))

brussel sprouts, trimmed and cut in half

apple ((175 grams))

pecans

goat cheese ((2 ounces))

baby kale ((8 ounces))

salt and pepper,

balsamic vinegar

almond butter

water ((or more for thinning it out))

salt,

Marinate your chicken. Add the chicken, coconut aminos, garlic, ginger, red pepper flakes, and salt and pepper to a large glass baking dish or plastic bag and mix well to combine, making sure the spices evenly coat the chicken. Let marinate for 30 minutes or up to 8 hours. When done marinating, roast in the oven on a baking sheet lined with parchment paper at 400 degrees Fahrenheit for 35-45 minutes until cooked through.

Roast your veggies. Add diced sweet potatoes and brussel sprouts to a large baking sheet lined with parchment paper. Toss with oil and salt and pepper. Roast in the oven, along with your chicken, for 35-45 minutes under tender.

Make your rice. Add to a pot with water or broth (broth adds a little more flavor) and follow instructions according to the package.

While the rice and veggies cook, make the dressing. Add the balsamic vinegar, almond butter, salt, and 1 tablespoon of water to a small jar. I find using an immersion blender works best to make sure it&#39;s thoroughly combined, but you can just mix it with a fork. Add more water if you want a thinner consistency.

Prep the remaining ingredients. When the rice and veggies are almost done, dice the apple, crumble the goat cheese, and roughly chop the pecans.

Assemble your bowls. Evenly divide the greens, rice, chicken, roasted veggies, apple, goat cheese, and nuts. Serve with the creamy balsamic dressing and enjoy!

Do you want to add Sweet Cream Cold Foam to all the iced coffee drinks you make at home? This easy Starbucks copycat recipe shows you how to make Vanilla Sweet Cream Cold Foam, but you can easily adjust it to make any flavor you desire!

Sweet Cream Cold Foam {Starbucks Copycat}

2% milk

heavy cream

vanilla syrup ((store-bought

vanilla bean, (split lengthwise)

Mix milk, cream, and vanilla syrup in a mason jar and shake to combine. Alternatively, you can stir all ingredients together in a bowl. If you&#39;re not using right away, keep in an airtight container in the fridge. You can use this vanilla sweet cream in coffee as is if you want.

Turn mixture into cold foam right before using. You can either use an electric frother, hand mixer, or blender. Just add the sweet cream and froth, mix, or blend until the mixture turns into a foam. Alternatively, you can shake the mixture in a mason jar until it&#39;s frothy.

Put water and sugar in a medium saucepan and bring to a boil. Lower heat and let mixture simmer for about 10 minutes until sugar is completely dissolved and mixture has thickened a bit.

Pour syrup into a heat-proof jar or container. Scrape out some of the seeds from the sliced open vanilla pod with a sharp knife and add them and the vanilla bean into the syrup. 

Place syrup in fridge and let steep for at least 6 hours. Syrup will thicken more as it cools. If you want a more intense vanilla flavor, you can leave the bean in after 6 hours.

When vanilla syrup is stored in an airtight container in the fridge, it should stay good for about a month.

Vanilla Syrup

Creamy, ice cold, and just perfectly sweet. Best for sipping while doing just about...anything!

Iced Brown Sugar Latte with Shaken Espresso

cinnamon ((or 1 teaspoon cinnamon))

vanilla extract

chai tea bags ((optional))

shots espresso

cinnamon

oat milk ((or milk of choice))

1. Bring 1 cup water, the brown sugar, and cinnamon stick to a boil in a small pot. Simmer 2-3 minutes, until the sugar dissolves. Remove from the heat and add the vanilla. If using, add the tea bags, cover, and steep 10 minutes. Keep in the fridge for up to 2 weeks.2. In a shaker glass filled with ice, combine the espresso, 2-4 tablespoons syrup, and a couple dashes of cinnamon. Shake vigorously for 1 minute. Strain into a tall glass with ice. Pour over the milk. Stir to combine. Enjoy!

This deliciously creamy Chicken Alfredo recipe comes together in minutes and will wow your tastebuds!

Chicken Alfredo Recipe

oz Fettuccine noodles (uncooked)

chicken breasts

¼ tsp black pepper

Italian seasoning

butter (salted)

garlic (minced)

oz cream cheese

oz parmesan cheese (shredded)

tbsp parsley (freshly chopped)

Cook pasta in a large pot of salted water, according to package instructions. Once pasta is tender, reserve 1 cup of the pasta water, then drain and set aside.

Meanwhile, pound chicken breasts to an even thickness using a rolling pin or heavy pot. Season both sides with salt, pepper, paprika and Italian seasoning.

Heat a large skillet over medium-high heat and add in the olive oil. Cook chicken on both sides for 3 to 5 minutes, until the chicken is browned and cooked through (165 degrees F). Remove chicken from pan and place on a plate, lightly covered with foil to rest at least 5 minutes.

For The Chicken

To the same skillet that was used to cook the chicken, reduce heat to medium and add in the butter. Once melted, add in the minced garlic and cook until fragrant, about 30 seconds.

Add in the cream cheese and whisk gently until cream cheese is mostly melted into the butter. The mixture will look a little clumpy, like cottage cheese (this is normal!).

Gradually pour in the heavy cream, while whisking, until the mixture becomes smooth. Add in the parmesan cheese and stir until melted through.

To the sauce, add in the cooked fettuccine noodles and toss to coat. If needed, use the reserved pasta sauce to add more moisture to the sauce and pasta. Season with salt and pepper.

Slice the chicken breast into strips and serve over the noodles. Garnish with freshly chopped parsley and more freshly cracked pepper. Enjoy hot!

For The Alfredo Sauce

Copycat Popeyes biscuits have a buttery interior and a crisp exterior. The flaky layers make these the best ever buttermilk biscuits!

BEST Popeyes Biscuits Copycat Recipe

unsalted butter (COLD, 1 stick)

all-purpose flour (240 grams)

fine sea salt

buttermilk

Tablespoons butter

Preheat the oven to 400 F. Use cooking...

Preheat the oven to 400 F. Use cooking spray to lightly grease the surface of a large, rimmed baking sheet.

Cut the butter into small pieces (about 1/4”...

Cut the butter into small pieces (about 1/4” in size), then place them into a bowl and place back in the fridge. (You want the butter to be COLD when cutting it into the flour so it doesn't melt.)

To a medium mixing bowl, add the all-purpose...

To a medium mixing bowl, add the all-purpose flour, sugar, salt, baking powder, and baking soda. Use a whisk to mix the ingredients together.

Next, add the cold butter pieces to the...

Next, add the cold butter pieces to the mixing bowl. Cut in using a pastry cutter (or 2 knives). Continue to cut the butter in until the largest pieces of butter are pea-sized and the dough looks slightly crumbly.

Pour the buttermilk and milk into the flour...

Pour the buttermilk and milk into the flour mixture, then use a rubber spatula to mix the milk and flour together until just combined, making sure to scrape down the sides as needed. 

Gather the sticky and very crumbly dough into...

Gather the sticky and very crumbly dough into your hands and form a ball. Once dough is all together and in a ball, stretch the dough then fold over. Stretch and fold the dough about 3-4 times in both directions.

Dust the counter top with flour and roll...

Dust the counter top with flour and roll out the dough between 1/4” - 1/2” thick. Cut the dough into 3” rounds using a biscuit cutter or glass, then place the biscuits onto the prepared baking sheet. Gather up the leftover dough and form into a ball then roll out again and cut into biscuits (only roll the leftover dough out 2 more times).

Bake the biscuits in the preheated oven for...

Bake the biscuits in the preheated oven for 13-15 minutes, or until the tops are a light golden brown. Remove them from the oven, then brush the tops with melted butter and serve hot.

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