With fresh, zesty flavor, this lemon vinaigrette is perfect for elevating any salad or dish in minutes.

You’ll find this dressing (or a version of it) is used widely in my recipes including my simple green salad, this tortellini pasta salad and this Italian Chopped Summer Pasta Salad. It’s one of my favorite salad dressings by far!

Lemon shallot vinaigrette dressing

This lemon shallot vinaigrette is a salad dressing you will make on repeat. It’s packed with bright flavors that will add a dose of freshness to any salad! And, while delicious on salads, you can also use it as a sauce on chicken, fish or vegetables. It’s made with just 7 simple ingredients, most of which you already have in your fridge and pantry. 

Why you’ll love this lemon vinaigrette recipe

• Versatile: This lemon vinaigrette is the perfect salad dressing BUT you can also use it on cooked vegetables, chicken or salmon!
• Easy: Make this vinaigrette in just 5 minutes.
• Simple: All 7 of the dressing ingredients are easy to find in your pantry and fridge.

Ingredients needed 

Extra-virgin olive oil: Use your favorite high-quality extra-virgin olive oil, the base for a vinaigrette

Lemon: You will need 1/4 cup of fresh lemon juice and lemon zest (both from about 1 large lemon) 

Shallot: One small shallot adds a lovely, bright flavor when paired with the lemon juice.

Dijon mustard: Dijon mustard is commonly used in dressing to balance flavors and help emulsify the dressing when whisked or shaken

Honey: Use 1 teaspoon honey (or maple syrup) helps to balance the tartness of the lemon in this dressing.

Seasonings: You only need kosher salt and ground pepper for this recipe.

How to make lemon vinaigrette salad dressing

In a small bowl add all of the vinaigrette ingredients and whisk until well combined.

Taste and adjust seasonings if desired (salt and pepper).

Use immediately or store in a glass jar with a lid in the fridge for up to 1 week. Shake or whisk before using.

Salads to use this lemon vinaigrette dressing with

Arugula salad: Arugula, parmesan and toasted almonds 

Butter leaf salad: Butter lettuce, thinly sliced radishes or avocado and chives

Kale salad: Finely chopped kale, pumpkin seeds and summer fruit (like peaches or strawberries)

How long does lemon vinaigrette last in the fridge?

Make this lemon vinaigrette with shallots up and store in the fridge in an airtight container for up to 1 week. If you are using this lemon salad dressing directly from the fridge, let the dressing come to room temperature for about 10-15 minutes before shaking / whisking since olive oil can harden in the fridge.

What can I add to a lemon vinaigrette dressing to make it less tart?

While this dressing can be tart, I like to add 1 teaspoon of honey or maple syrup to the vinaigrette to balance out the tartness from the lemon juice.

Tips and tricks

• If you prefer a smoother dressing, you can use an immersion blender or high-speed blender to blend the dressing. This would create a creamier dressing.
• When measuring the lemon juice, if you don’t have quite 1/4 cup, fill the rest of the way with red wine vinegar to get to the 1/4 cup.
• Make a batch of this dressing and store in the fridge in a glass jar with a lid for the week ahead! Then you can easily make salads or use this as a sauce to drizzle on proteins or vegetables at dinner.

Variations to try

Fresh herbs
To brighten up this dressing, use 1-2 tablespoons of fresh herbs like dill or basil.

Garlic
If you don’t have a shallot on hand, use 2 small garlic cloves, pressed and add to the lemon vinaigrette.

Dried oregano
Add 1/2 – 1 tsp dried oregano to this lemon vinaigrette dressing to pump up the flavor. I like to do this when I’m using this dressing as a finishing ‘sauce’ for grilled chicken, salmon or grilled vegetables.

Chili flakes
Add a pinch or 1/4 tsp of chili flakes or red pepper flakes to this vinaigrette dressing for a hint of spice.

FAQs

More salads to love from the blog

• Blueberry Basil Summer Green Salad with Goat Cheese
• Easy Green Summer Chopped Salad (with meal prep tips)
• Kale and Peach Salad with Feta & Toasted Pepitas

Print

Easy and Flavorful Lemon Shallot Vinaigrette Recipe

This quick and easy lemon shallot vinaigrette bursts with fresh, zesty flavor—perfect for elevating any salad or dish in minutes.

Course Sauces & Dressings

Cuisine italian-inspired

Keyword dressing, vinaigrette

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 (yields 1/2 cup)

Author Jess

Ingredients

• 1/3 cup extra-virgin olive oil
• 1 small shallot, finely chopped
• 1 tsp dijon mustard
• 1 tsp honey or maple syrup
• 1 large lemon, zested and juiced (1/4 cup lemon juice)
• 3/4 tsp kosher salt
• 1/4 tsp ground pepper

Instructions

• In a small bowl add all of the vinaigrette ingredients and whisk until well combined.
• Taste and adjust seasonings if desired (salt and pepper).
• Use immediately or store in a glass jar with a lid in the fridge for up to 1 week. Shake or whisk before using.

Notes

Make this lemon vinaigrette with shallots and store in the fridge for up to 1 week. If you are using this dressing directly from the fridge, let the dressing come to room temperature for about 10-15 minutes before shaking / whisking then using.

The post Easy and Flavorful Lemon Shallot Vinaigrette Recipe appeared first on Cooking in my Genes.

You only need three simple ingredients to make this easy lemon pie and it takes just 10 minutes to prepare.

It’s the perfect no bake dessert for lemon lovers!

This is the ultimate zesty and refreshing lemon pie. The combination of the citrusy lemon filling with the sweetness of the condensed milk in a classic graham cracker crust, it’s literally sunshine in every bite!

I’m always looking for quick and easy desserts for the hot summer months and I can assure you this beautiful no bake lemon icebox pie checks all the boxes. It’s the perfect combination of sweet and tart that is sure to satisfy anyone’s cravings.

If you’re looking to make this for a gathering, I recommend serving it with a strawberry rosé spritzer for the ultimate summer fruity duo too!

Why you’ll love this 3 ingredient lemon icebox pie

• This lemon icebox pie with cream cheese is a classic no-bake dessert. You’ll get a tangy and creamy filling in a buttery graham cracker crust!

• The lemon pie filling only needs 3 simple ingredients that you can find at the grocery store. Just whip them up with a mixer at high speed, then pour the easy pie filling into a pre-made graham cracker crust.

• This lemon icebox pie can be made 2-3 days ahead, so it’s perfect to make if you’re serving to a crowd or for a gathering.

• I love serving it with whipped cream and fresh lemon zest.  If you want to go all out, candied lemon slices would be very stunning as a topper to this pie too!

Ingredients Needed to make this easy lemon icebox pie

Cream Cheese: I recommend using full fat cream cheese in this recipe to make sure you get the best, creamy texture for the filling.

Sweetened Condensed Milk: make sure you’re using sweetened condensed milk and not evaporated milk!

Lemon Juice: use lemon juice from fresh lemons to get a real citrusy flavor.

Graham Cracker Pie Crust: you can use a 9-inch or 10-inch store-bought graham cracker crumb crust. If you’re making your own, follow the instructions of the recipe you’re making to bake the crust and cool it first before you fill and chill it with the lemon pie filling.

Step by Step Process for making this pie recipe

Step 1: Make sure you have a pie crust ready before starting to make this filling. In a large bowl, whip the room temperature cream cheese with a handheld electric mixer until smooth. Stop the mixer and pour in the sweetened condensed milk and lemon juice. Blend until smooth.

Step 2: Pour the lemon pie filling into the pie crust and smooth out the top with a small offset spatula. Refrigerate until set, or at least 3 hours but preferably overnight.

Print

Easy No Bake 3 Ingredient Lemon Icebox Pie Recipe

This easy 3 Ingredient Lemon Icebox Pie is a make-ahead dessert that requires no baking! It's a perfect pie for Spring & Summer gatherings.

Course Dessert

Cuisine american-inspired

Keyword lemon, no bake, pie

Prep Time 10 minutes minutes

Resting time in the fridge 3 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 8 -10 slices

Author Jess

Ingredients

• 250 g full fat cream cheese
• 10-14 oz sweetened condensed milk (either amount will work as cans are sold in different sizes in different countries)
• 1/2 cup lemon Juice
• 1 9-10 inch graham cracker pie crust
• Extra toppings: whipped cream, lemon zest

Instructions

• Whip the cream cheese with an electric stand mixer (with whisk attachment) or hand mixer until smooth. Then add the sweetened condensed milk and lemon juice and continue to blend until smooth and fully incorporated.
• Pour the pie filling into the pie crust and smooth out the top. Refrigerate until set, at least 3 hours or overnight.
• Add whipped cream and/or fresh lemon zest just before slicing and serving.

Notes

• What is the best recipe for making my own graham cracker crust?
  If you want to make a homemade graham cracker crust, this is one of my favourite recipes to follow OR this gluten free version is great too (if needed for dietary reasons).
• How can I get my cream cheese to soften quicker? Remove it from the fridge, unwrap it and cut it into small cubes on a plate. Spread the cubes a part a bit on the plate so that they can soften more quickly at room temperature.
• Why didn’t my icebox pie set? I recommend letting the pie set for at least 3 hours, if not overnight. If you don’t give it long enough in the fridge, it won’t set and you won’t be able to cut a clean slice.

Expert Tips for making this easy recipe

• Make sure the cream cheese is at room temperature. If it’s too cold it might be lumpy so your lemon icebox pie filling won’t be smooth. While the prep time is quick for this recipe, you won’t want to skip letting the cream cheese come to room temperature first.

• I recommend using fresh lemon juice but you can also use bottled lemon juice if that’s all you have on hand.

• Serve this icebox lemon pie with homemade whipped cream and lemon zest!

• I recommend letting the pie set overnight to make sure it sets completely, giving you cleaner slices that come out of the pie plate well.

The hardest part is waiting for this pie to set so you can dig in and enjoy!

FAQ

Why is it called 3 ingredient lemon icebox pie when there are more ingredients?
This is a classic old fashioned recipe that is referring to the lemon filling, which has just 3 ingredients! Technically with the graham cracker crust this would be a 4 ingredient no bake lemon pie. You can easily purchase a premade graham cracker crust at the store to make your life easier!

What is the best recipe for making my own graham cracker crust?
If you want to make a homemade graham cracker crust, this is one of my favourite recipes to follow OR this gluten free version is great too (if needed for dietary reasons).

How can I get my cream cheese to soften quicker?
Remove it from the fridge, unwrap it and cut it into small cubes on a plate. Spread the cubes a part a bit on the plate so that they can soften more quickly at room temperature.

Why didn’t my icebox pie set?
I recommend letting the pie set for at least 3 hours, if not overnight. If you don’t give it long enough in the fridge, it won’t set and you won’t be able to cut a clean slice.

Storage for this 3 ingredient lemon icebox pie

You can make this 3 ingredient lemon icebox pie tightly covered with plastic wrap or foil in the fridge for up to 5 days.

If you love lemon meringue pie, you’re sure to love the lemon flavor of this icebox pie too! It’s a beautiful dessert made to share on a hot day.

More easy dessert recipes to love from the blog:

Easy Waffle Ice Cream Sandwiches

Strawberry Crumble Bars

Easy Strawberry Rhubarb Hand Pies with Lemon Icing

Until the next cooking adventure,
Jess

The post Easy No Bake 3 Ingredient Lemon Icebox Pie Recipe appeared first on Cooking in my Genes.

You can make this recipe with just 5 simple ingredients.

Then you’ve got a delicious dip to enjoy with family and friends!

The Spring and Summer are the best season for easy dips. I love a quick and easy dip that’s perfect for entertaining just like my roasted balsamic strawberry dip and blueberry goat cheese dip with crostini.  This whole thing takes just 5 minutes to make!

Why you’ll love this cream cheese dip with raspberries and lemon

• You don’t need much time to make this!
• It’s perfect for any Spring or Summer gathering like baby showers, picnics, barbecues or wedding showers.
• You only need 5 fresh ingredients and can serve this raspberry dip at room temperature. Plus you can find all of these ingredients easily at the grocery store!

Ingredients for this recipe

Cream cheese: make sure to bring the cream cheese to room temperature so that it’s softened and easy to spread – there is no need for using an electric mixer here!

Raspberry jam:  swirled into the cream cheese, it’s like creating a delicious cheesecake filling without all of the work

Raspberries: you’ll need a 1/4 cup raspberries to add to the top of this raspberry fruit dip

Lemon zest: adds a burst of lemony flavour but if you don’t want to use lemon zest just add a quick squeeze of lemon juice.

Honey: use liquid honey for a final drizzle on the dip to create a pretty top layer before serving.

Step by step process to make this cream cheese dip with raspberries and lemon

Step 1: Spread cream cheese on the bottom of a low medium bowl or plate.

Step 2: Next spread a layer of raspberry jam; sprinkle on the fresh raspberries and then zest of one lemon. Finally drizzle on some honey.

Step 3: Garnish with fresh mint and enjoy alongside a small bowl of crackers or crostini.

This dip combines fresh fruit with cream cheese and a burst of lemon flavour. It truly has the flavours of a raspberry cheesecake!

Print

Cream Cheese Dip with Fresh Raspberry and Lemon

This cream cheese dip with raspberries & lemon takes just 5 minutes to make with 5 simple ingredients! A perfect recipe for entertaining!

Course Appetizer

Cuisine american-inspired

Keyword dip

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 3 -4

Author Jess

Ingredients

• 1 1/4 cups softened cream cheese
• 1/4 cup raspberry jam
• 1/2-3/4 cup fresh raspberries
• zest of one lemon
• 1-2 tbsp liquid honey
• optional: fresh mint for garnish
• serve with choice of crackers or crostini

Instructions

• Spread cream cheese on the bottom of a low medium bowl or plate. 
• Next spread a layer of raspberry jam, sort of swirl it into the cream cheese. Sprinkle on the fresh raspberries and then zest of one lemon. Finally drizzle honey over the whole dip. 
• Garnish with fresh mint and enjoy alongside crackers or crostini.

Notes

• I love serving this with crostini, but you can also serve it with pita chips, crusty baguette or graham crackers for a more sweet dip!
• If your cream cheese needs a little extra help to become a spreadable consitency, put the cream cheese in a large bowl and use a wooden to metal spoon to stir it somewhat vigourously until the desired texture is reached.
• Want to make crostini to go with this dip? Slice a baguette into 1-inch thick slices and preheat your oven to 400°Fahrenheit. Brush one side of each slice of baguette with olive oil and place on a baking sheet in a single layer. Toast for 10 minutes, flipping after 5 minutes.

Expert Tips for making this cream cheese dip with raspberries and lemon

• I love serving this with crostini, but you can also serve it with pita chips, crusty baguette or graham crackers for a more sweet dip!
• If your cream cheese needs a little extra help to become a spreadable consitency, put the cream cheese in a large bowl and use a wooden to metal spoon to stir it somewhat vigourously until the desired texture is reached.
• This would also be delicious served alongside a fruit tray as a fruit dip!
• Want to make this with a different favorite fruit? You could try blueberries or strawberries matched with a blueberry or strawberry jam instead of raspberry.

FAQ

How to I make crostini for serving with this recipe?
Want to make crostini to go with this dip? Slice a baguette into 1-inch thick slices and preheat your oven to 400°Fahrenheit. Brush one side of each slice of baguette with olive oil and place on a baking sheet in a single layer. Toast for 10 minutes, flipping after 5 minutes.

Can I use frozen raspberries?
Fresh raspberries work best for this recipe as frozen ones, once defrosted, can become too soggy.

What if I have leftovers?
While I recommend serving this delicious dip right away, you could store any leftovers in an airtight container in the fridge for one day. Highly recommend using it as a toast or bagel spread the next day!

This dip is a total game changer because of how simple it is! Plus the flavour is sure to please all of your guests. You could even serve this as a fun after-school snack or as a ‘cheese course’ dessert for something a little different. Enjoy this cream cheese dip with raspberries and lemon as you see fit!

Storage

I recommend serving this delicious recipe straight away once it’s made!

More delicious dip recipes to love from the blog for your next party:

Easy Goat Cheese Appetizer with Fig Jam & Pecans

Strawberry Basil Goat Cheese Dip

5 Minute Jalapeno Popper Dip

Blueberry and Goat Cheese Crostini Appetizer

Sun Dried Tomato Goat Cheese Pesto Appetizer

Until the next cooking adventure,
Jess

The post Cream Cheese Dip with Fresh Raspberries and Lemon appeared first on Cooking in my Genes.

These soft and chewy blondies don’t need a mixer and are ready to go in the oven in just 10 minutes.

I’ve topped them with the best white chocolate drizzle too!

Come Spring & Summer, easy blueberry desserts are all I want to make! Whether it’s these blueberry lemon bars or my blueberry muffins, to me there is nothing that signifies warm weather more than baked goods packed with blueberry flavor! These lemon blueberry blondies are sure to be a family favorite for barbecues, get-together’s and picnics.

Why you’ll love these lemon blueberry blondies

• Lemons and blueberries are a classic combination for a reason! The zesty lemon pairs perfectly with the sweet and tart blueberries.
• This is the perfect blondie recipe for blueberry season.
• You don’t need a stand mixer or hand held mixer to make these lemon blueberry blondies, just a mixing bowl.
• I’ve topped these blueberry blondies with a white chocolate drizzle but that is totally optional.

Ingredients Needed to make this recipe

Blueberries: I recommend using fresh blueberries for this blondie recipe. Frozen blueberries release too much water when baking.

Lemons: we’ll be using the zest from a lemon to get maximum lemon flavor.

Flour: I’ve only tested this recipe with all purpose flour.

Butter: make sure the melted butter isn’t still too warm when you add it to the other wet ingredients!

Sugar: white and brown sugar make the best batter.

Egg: to keep the easy batter together.

Baking powder: important to make sure these blondies rise.

White chocolate chips: melted, they make the best drizzle to top this dessert!

Step by Step Process to make these lemon blueberry blondies

Step 1: Preheat your oven to 350°Fahrenheit and line an 8×8 baking pan with parchment paper.

Step 2: In a large mixing bowl, whisk the melted butter, white and brown sugar together until well combined. Add the egg and vanilla extract and whisk once more. Finally, whisk in the lemon zest.

Step 3: Using a spoon or rubber spatula, fold in the flour, baking powder and salt into the wet ingredients. Stir until a batter forms and there are no more streaks of flour. The batter will be quite thick, almost like cookie dough. Stir in the fresh blueberries.

Step 4: Pour the blondie batter into your prepared pan and smooth the top so it is even.

Step 5: Bake the blueberry blondies for 25-28 minutes, or until a toothpick inserted comes out clean. Let cool completely, then cut into 9 or 12 squares.

Print

Lemon Blueberry Blondies

These Lemon Blueberry Blondies are the perfect one-bowl dessert! Drizzled with white chocolate, they're delicious in the Spring & Summer.

Course Dessert

Cuisine American

Keyword blondies, blueberry

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 9 -12 squares

Author Jess

Ingredients

• 1/2 cup unsalted butter, melted
• 3/4 cup white sugar
• 1/4 cup brown sugar
• 1 egg
• 1 tsp vanilla extract
• zest from 1 lemon (about 2 tsp lemon zest)
• 1 1/4 cup all purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 cup fresh blueberries
• 1/2 cup white chocolate chips

Instructions

• Preheat oven to 350F and line an 8x8 pan with parchment paper. (If using a 9x9 pan see notes below on baking time).
• In a mixing bowl, whisk together melted butter, white and brown sugar until combined. Add the egg and vanilla extract and mix well. Whisk in the lemon zest.
• Using a spoon or spatula, mix flour, baking powder and salt into wet ingredients, stirring until everything comes together and no clumps of flour remain (it will be quite thick like cookie dough). Gently stir in the blueberries.
• Transfer the batter into the prepared pan and smooth out the top so the batter reaches the edges of the pan.
• Bake for 25-28 minutes or until a toothpick inserted in the center comes out clean. Let the blondies cool completely in the pan.
• Once cooled, drizzled with melted white chocolate chips and cut into 9 or 12 squares and enjoy!

Notes

• Cooking times can always vary depending on your oven or if you use a larger square baking pan such as a 9x9. So, I suggest checking for doneness as they may take less or more time than indicated in the recipe.
• Once the blondies are cooled and cut into squares, store in an airtight container on the counter for up to 3 days or up to 1 month in the freezer.
• Should you use frozen blueberries? Frozen berries can release alot of water when cooking so definitely stick to fresh blueberries for this recipe.

FAQ

Can I use a different sized pan?
You can use a 9×9 pan, but the blondies will be thinner, so I recommend checking for doneness as they will take less time in the oven.

Can I use frozen blueberries?
Frozen blueberries release a lot more moisture when baking versus fresh blueberries, so I really recommend sticking to fresh blueberries for this recipe.

Expert Tips for making these blueberry lemon bars

• I love drizzling over melted white chocolate icing, but these lemon blueberry blondies are delicious without it too!
• You do not want dry and cakey blondies, so make sure to check on them in your oven so they don’t overbake! Ovens really vary and the temperature can fluctuate, so I recommend keeping an eye on them.
• Make sure the parchment paper slightly overhangs the sides of the pan, that will make it so much easier to lift the cooled blondies out.

Storage

Once the blueberry lemon blondies are sliced, store in an airtight container for up to 3 days. To freeze, let the blondies cool completely then cut into squares. Store in an airtight container for up to 1 month. Let them thaw at room temperature before enjoying.

More delicious dessert bars to love from the blog:

Strawberry Crumble Bars

Snickerdoodle Blondies

Apple Pie Blondies

Until the next cooking adventure,
Jess

The post Lemon Blueberry Blondies appeared first on Cooking in my Genes.

I’ve got you covered with inspiration for easy weeknight dinners and refreshing smoothies.

So let’s get into the kitchen and start with new some new cooking ideas!I love the start of the New Year because it is also citrus season.

Oranges of all kinds; lemons; limes; all of the citrus flavours have a place in recipes for breakfast, lunch or dinner.

My personal favourite is the blood orange which has a red colour to it and is subtly sweet with hints of pink grapefruit and raspberries.  You can find blood oranges in most grocery stores this month.

A couple of delicious ways to enjoy oranges this month that you may not have thought of include:

• Use orange segments to top yogurt and granola bowls or your favourite oatmeal
• Enjoy as a topping to pancakes and waffles with a dollop of almond butter
• Blend a few different types of oranges to make a bright juice

And, I’d be remiss if I didn’t share my favourite cake for this time of year; this Parsnip Cake with Blood Orange Buttercream is DIVINE! We make it every year in January because it’s not to sweet and celebrates citrus with a beautiful buttercream icing.

So, which other blog recipes are there to make this month?!

Recipes to Make in January:

Blood Oranges: Tropical Blood Orange Smoothie

Citrus: Winter Citrus Chopped Salad

Kale: Brussels Sprouts and Kale Salad

Lemon: Easy Healthy Baked Lemon Chicken

Limes: Mojito Smoothie

Parsnips: Baked Parsnip Fries with Garlic Yogurt Dip

I hope you have a lovely start to the New Year!

Until the next cooking adventure,
Jess

The post What’s In Season – Recipes to Make in January appeared first on Cooking in my Genes.

I absolutely LOVE to bake during the holiday season. I really enjoy all of the flavours used in holiday desserts, from sweet and salty combinations to tart and bright.

My holiday baking list definitely includes something for everyone’s taste!

I can remember going to my Oma & Opa’s house on Christmas Eve when I was a kid; there would always be a large tray of assorted holiday cookies and squares out. Same for Christmas Day!

I love the assortment of flavours and could always find something (or many) delicious bites to eat.

So, I’m sharing my Holiday Baking List for 2018 full of all of my favourite baking recipes that I love to enjoy and gift to my family and friends.

Nanaimo Bars – A classic in our family, this is my Mom’s recipe and most requested recipe each year

Lemon Squares – I have always loved this tart and sweet treat, perfect to breakup all the chocolate!

Shortbread Cookies with Lemon Icing – I remember decorating these cookies as a kid and just covering them with sprinkles! So I do the same these days 🙂

Chocolate Pretzel Bars – This is a recipe I created a few years ago that definitely gives the sweet and salty vibes I love

Snickerdoodles – My favourite recipe is Ambitious Kitchen’s Grain Free Snickerdoodles; they are the softest and chewiest recipe I’ve found. It’s hard not to eat a couple at once!

Freezer Fudge – I love an easy freezer fudge, especially Minimalist Baker’s Chocolate Peanut Butter Fudge which I like to top with coconut & cinnamon too

Mixed Nuts – These are always perfect for sharing, I especially love these Coconut Cashews and these Cinnamon Toasted Almonds

Party Chocolate Bark – Part of my Sparkling New Year’s Eve Party Menu, this bark is easy to make and always a crowd-pleaser

I’d love to hear what you are baking this holiday season; let me know in the comments below!

Until the next cooking adventure,
Jess

The post My Holiday Baking List appeared first on Cooking in my Genes.

Since I was little I have always felt a sense of joy around the holiday season; there was always something sort of magical about this time of year.

So, let’s dig into all of the deliciousness of the season with my Monthly Favourites including which recipes to make in December!

I had A LOT of client work in November and not much downtime, so I’m really excited for a slower holiday season.

We did get away for a little long weekend in mid-November, heading to BC for a little mountain downtime which was the perfect re-charge before finishing up many projects the rest of the month.

During the last week of November we got our Christmas tree up and decorated. I bought alllll of the butter at the grocery store to start my Christmas baking and I’ve watched my favourite holiday movies about 8x each, haha.  Some of my favourites are Elf, The Holiday, Love Actually and Home Alone which I like to watch whilst baking!

Stay tuned to the blog during December as I have a few more treats up my sleeve plus my baking list for the season and perfect shareable recipes for entertaining!

And, I’m planning all of the delicious dishes to make the rest of this month too! Here are some of my favourite recipes to make in December:

Prosciutto Parmesan Brussels Sprouts

Cranberry-Pear Chia Seed Jam

Kale, Apple & Cheddar Salad with Spicy Chickpeas

Baked Pears with Cardamom Cream

Baked Parsnip Fries with Garlic Yogurt Dip

Lemon Squares

PLUS, if you need holiday appetizer inspo, check out this awesome round-up of 20 appetizer recipes from Food Bloggers of Canada which includes my New Year’s Eve Party menu!

I’m really looking forward to being at home this month; enjoying time reading by the Christmas tree; visiting with family and friends; and, cooking at home.

And, if you need any book gift ideas, a couple of my favs from this year are:

Healthyish is one of the only cookbooks I’ve purchased this year and we cook out of it all, the, time! Seriously so many delicious dishes that are simple to make, especially during the week. There is a Spiced Chicken & Chickpea Flatbread with Cucumber-Dill Tzatziki that is so simple for a weeknight dinner, plus a TON of flavour! Then my other favourite recipe in the book is a Single-Serving Chocolate and Peanut Butter Cookie; for when you need a cookie, stat!

If you need a few novel ideas, The Little French Bistro and Little Beach Street Bakery  are two really cute books that I absolutely loved. Both books have a foodie-twist, are easy to read and totally heartwarming.

I’d love to know what some of your favourite dishes are to make during the holiday season! Drop me a note below in the comments or visit me over on Instagram.

Until the next cooking adventure,
Jess

P.S. Thank you to the lovely Janelle Saccucci for the photos of me in this post! We had a great time taking holiday-inspired photos!

The post What’s in Season – Monthly Favourites appeared first on Cooking in my Genes.

I also love snacks and I’m always looking for ways to make snacking simple.

This recipe has just 5 ingredients and you can make them in about 10 minutes! Then they are ready to go for all of your snacking needs.

I take these snacks everywhere with me – in my car when I have a long day of meetings, on road-trips, for a post-workout snack and keep them handy at home in the freezer so I can grab and go anytime.

The lemon flavour is bright and the coconut adds a touch of sweetness.

Total Time: 10 minutes (plus 15 minutes to set)
Kitchen Equipment: food processor or blender
Servings: 10-12 (depending on the size of the ball you make)

Ingredients:

1 cup almonds
1 cup medjool dates
Lemon zest from 1 lemon
2 tbsp lemon juice
1/4 cup sweetened shredded coconut (plus extra for rolling)

Instructions:

Put the almonds in a blender or food processor and process until you get fine crumbs.

Add the dates, lemon zest, lemon juice and coconut and pulse or mix until combined. You want there to be small pieces but not overly processed.

Using your hands, roll them into 1 1/2 inch balls. You should get about 10-12 balls.

To set them, put in the fridge for 15 minutes and then go ahead and enjoy!

You can store them in the fridge for about a week or pop them in the freezer for longer term storage and next time you head out grab one on the go for easy snacking.

Until the next cooking adventure,
Jess

The post Lemon Coconut Power Balls appeared first on Cooking in my Genes.

To this day, these Lemon Squares are still one of my favourite holiday treats; they’re a nice change from some of the richer desserts during the holidays and also great as a sweet gift.

These also make a lovely Spring-Summer dessert too!

Prep time: 20 minutes
Equipment:  square 8×8 pan
Servings: 25 squares

Ingredients:
Base:
1/2 cup flour
1/2 cup brown sugar
2/3 cup rolled oats
1/3 cup melted butter

Filling:
3 eggs
1 cup sugar
2 tbsp flour
1/2 tsp baking powder
juice & grated zest of 1 large lemon

Instructions:

Base:
Pre-heat oven to 350F. Combine dry ingredients (flour, brown sugar, rolled oat) and mix with a fork.

Melt the butter and mix into the dry ingredients until combined.  Press into the bottom of the pan firmly.  Bake for 5 minutes and set aside.

Filling:
Grate the zest of the lemon and then juice the lemon, set aside.  Whisk the eggs in another bowl.  In one more separate bowl, combine the sugar, flour and baking powder.  Add dry ingredients into the eggs and mix.  Then mix in the lemon rind first, then the lemon juice.  Pour the mixture over the baked crust and bake for 15-20 minutes – it should be just golden around the edges of the pan.

Set aside to cool.  Once cooled, sprinkle with icing sugar and cut into squares.

Cook’s Note: If you package these up in parchment and a tightly sealed container, you can freeze for 2-3 weeks. Take the squares out about an hour before you’re going to serve and enjoy!

Until the next cooking adventure,
Jess

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