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Emma Recipes, 153 Henry Street Brooklyn, NY NY, Brooklyn, NY (2026)

06/01/2025

🍋🍒 No-Bake Cherry & Lemon Cheesecake

Ingredients:
Crust:
1 ½ cups (150g) graham cracker crumbs

6 tbsp (85g) melted butter

2 tbsp sugar

Cheesecake Filling:
12 oz (340g) cream cheese, softened

1/2 cup (120ml) heavy cream, whipped to soft peaks

1/2 cup (60g) powdered sugar

1/3 cup (80g) full-fat Greek yogurt or sour cream

1 tsp vanilla extract

1 tbsp lemon zest or 1/4 cup (60g) lemon curd

Cherry Topping:
1 cup pitted cherries (fresh or frozen)

2 tbsp sugar

1 tbsp lemon juice

1 tsp cornstarch + 1 tbsp water (optional, to thicken)

Directions:
1. Make the Crust:
Mix graham cracker crumbs, sugar, and melted butter.
Press into the base of a 9-inch springform pan.
Refrigerate for 30 minutes until firm.

2. Make the Filling:
Beat cream cheese until smooth.
Add powdered sugar, vanilla, and Greek yogurt (or sour cream).
Mix in lemon zest or lemon curd, depending on your preference.
Fold in whipped cream until fully incorporated.
Spread over chilled crust and smooth the top.
Chill for at least 6 hours or overnight.

3. Prepare the Cherry Topping:
In a saucepan, combine cherries, sugar, and lemon juice.
Cook over medium heat for 10 minutes, until juicy.
(Optional: Add cornstarch slurry to thicken slightly.)
Cool to room temperature.

4. Assemble & Serve:
Top the chilled cheesecake with cooled cherry topping.
Optional: drizzle with more lemon curd or sprinkle extra zest.

06/01/2025

Crispy Baked Ranch Chicken

Ingredients:
4 boneless, skinless chicken breasts

1 packet (1 oz) ranch seasoning mix

1 cup panko bread crumbs

1 tsp garlic powder

2 tbsp olive oil

Instructions:
Preheat Oven
Set your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Prepare the Coating
In a shallow bowl, mix the ranch seasoning, panko breadcrumbs, and garlic powder.

Coat the Chicken
Lightly brush each chicken breast with olive oil. Dredge in the panko mixture, pressing firmly to ensure a full, even coating.

Bake to Perfection
Place the chicken breasts on the baking sheet and bake for 25–30 minutes, or until golden and cooked through (internal temp should reach 165°F).

Rest & Serve
Let the chicken rest for 5 minutes before slicing or serving. Enjoy with your favorite sides!

06/01/2025

Buttery Raspberry Crumble Cookies

Ingredients:
1 cup unsalted butter, softened

1/4 cup granulated sugar

1/3 cup powdered sugar

1 tsp vanilla extract

1 tsp almond extract

2 1/4 cups all-purpose flour

1/4 tsp kosher salt

1/2 cup seedless raspberry jam

Instructions:
Preheat & Prep
Heat oven to 350°F (175°C). Lightly grease or spray a jumbo muffin tin and set aside.

Make the Dough
Cream butter, granulated sugar, powdered sugar, vanilla, and almond extract until smooth. Mix in flour and salt just until combined—dough should be soft and crumbly.

Shape the Base
Scoop about 1/4 cup of dough into each muffin well. Press into the bottom and slightly up the sides to form a small cookie “cup.”

Add Jam
Spoon 1/2 to 1 tablespoon of seedless raspberry jam into the center of each cookie.

Top & Bake
Sprinkle a small pinch of remaining dough crumbles on top of the jam. Bake for 18–22 minutes, or until lightly golden around the edges.

Cool & Enjoy
Let cool in the tin before carefully removing. Serve slightly warm or cooled—perfect with tea or coffee!

06/01/2025

Chicken Piccata

Ingredients:
For the Chicken:

1 pound boneless skinless chicken breasts

Kosher salt and black pepper, to taste

1 cup all-purpose flour

1 cup panko breadcrumbs

1 teaspoon lemon zest

2 large eggs, beaten with 1 tablespoon water

3 tablespoons unsalted butter

2 tablespoons olive oil

For the Sauce:

3 cloves garlic, minced

1 ½ cups chicken broth

4 tablespoons unsalted butter

3 tablespoons lemon juice

3 tablespoons jarred capers

Kosher salt and black pepper, to taste

1 large lemon, thinly sliced (for garnish)

Fresh parsley, chopped (for garnish)

Instructions
Prep the Chicken:
Slice chicken breasts horizontally to butterfly them. If too large or thick, halve and/or pound to ¼-inch thickness using a meat mallet or rolling pin. Season with salt and pepper.

Bread the Chicken:
Place flour in one dish, beaten eggs in another, and panko mixed with lemon zest in a third.
Dredge each chicken piece in flour, then egg, then panko mixture. Set aside.

Cook the Chicken:
In a large skillet, heat butter and olive oil over medium-high heat.
Sauté chicken until golden and cooked through (about 3–5 minutes per side). Remove and keep warm.

Make the Sauce:
In the same pan, sauté garlic for 1 minute. Add chicken broth and simmer until reduced by half (about 5 minutes).
Lower the heat, then stir in butter, lemon juice, and capers. Season with salt and pepper.

Combine & Finish:
Return chicken to skillet, spoon sauce over top, and simmer for 3–5 minutes.
Garnish with lemon slices and fresh parsley. Serve warm with your favorite sides.

06/01/2025

Butterscotch Chocolate Chip Cookies

Ingredients
½ cup butter (cold or room temp)

¼ cup granulated sugar

½ cup brown sugar

1 large egg

1 tsp vanilla extract

1½ cups all-purpose flour (measured correctly)

1 tsp baking soda

½ tsp salt

1 cup butterscotch chips (adjust to taste — they’re sweet!)

1 cup chocolate chips

Sea salt (for sprinkling)

Optional: chopped walnuts

Instructions
1. Prep Your Oven:
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.

2. Make the Dough Base:
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until smooth.
Add the egg and vanilla; mix until combined.

3. Add Dry Ingredients:
Gradually stir in the flour, baking soda, and salt until just combined — do not overmix.

4. Add the Mix-Ins:
Fold in the butterscotch chips, chocolate chips, and optional walnuts. Stir gently until just incorporated.

5. Scoop & Shape:
Scoop dough using a heaping tablespoon (or ice cream scoop) and space evenly on baking sheets.
Press extra chips on top for visual appeal if desired.

6. Bake:
Bake one sheet at a time:

Medium cookies (2 tbsp dough): 8–10 minutes

Large cookies (¼ cup dough): 10–13 minutes
Cookies are done when edges are golden and centers are set.

7. Finish & Cool:
Cool for 5 minutes on the baking sheet, then transfer to a wire rack.
Sprinkle with sea salt while cooling for that irresistible sweet-salty finish!

06/01/2025

🍓✨ No-Bake Strawberry Shortcake Parfaits

Ingredients (makes 4 parfaits):
Strawberry Layer:
2 cups fresh strawberries, chopped

2 tbsp granulated sugar

1 tsp lemon juice

Cream Layer:
1 cup heavy whipping cream (or coconut cream for dairy-free)

3 tbsp powdered sugar

1 tsp vanilla extract

1/2 cup mascarpone or cream cheese (softened, optional for extra richness)

Shortcake Layer:
6 shortbread cookies or pound cake slices (store-bought or homemade), crumbled

Directions:
1. Macerate the Strawberries:
In a bowl, combine chopped strawberries, sugar, and lemon juice. Stir well and let sit for 10–15 minutes until juicy.

2. Whip the Cream:
In a chilled bowl, whip the cream with powdered sugar and vanilla until soft peaks form.
If using mascarpone/cream cheese, gently fold it into the whipped cream.

3. Assemble the Parfaits:
In glasses or jars, layer crumbled shortbread/pound cake, whipped cream mixture, and macerated strawberries.
Repeat layers once more, finishing with a dollop of cream and a few strawberry slices on top.

4. Chill & Serve:
Refrigerate for 30 minutes before serving to let flavors meld. Serve chilled.

06/01/2025

Delicious Chocolate Chunk Cookies

Ingrédients:
2 ¼ cups all-purpose flour

1 teaspoon baking soda

1 cup brown sugar

½ cup granulated sugar

1 cup unsalted butter, softened

2 large eggs

2 teaspoons vanilla extract

2 cups chocolate chunks (dark or semi-sweet)

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

2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour and baking soda. Set aside.

3. Cream the Butter and Sugars
In a large bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy.

4. Add Wet Ingredients
Beat in eggs one at a time, then mix in the vanilla extract.

5. Combine and Fold
Gradually mix the dry ingredients into the wet mixture until just combined.
Fold in the chocolate chunks evenly.

6. Scoop and Bake
Scoop cookie dough onto the prepared baking sheets, leaving room for spreading.
Bake for 10–12 minutes, or until the edges are golden and the centers are still soft.

7. Cool and Enjoy
Allow cookies to cool on the baking sheet for a few minutes, then transfer to wire racks to cool completely.

06/01/2025

Strawberry Banana Pudding

Ingredients:
Pudding Layer

1 (3.4 oz) box instant vanilla pudding mix

2 cups cold milk

½ cup sweetened condensed milk

1 tsp vanilla extract

Whipped Cream Layer

1½ cups heavy whipping cream

3 tbsp powdered sugar

1 tsp vanilla extract
(or use 1½ cups whipped topping as a shortcut)

Fruit & Cookies

3 ripe bananas, sliced

2 cups fresh strawberries, sliced

1 box vanilla wafers or ladyfingers (about 40 cookies)

Directions:
1. Make the Pudding
Whisk together vanilla pudding mix, milk, sweetened condensed milk, and vanilla extract until smooth. Let chill for 5–10 minutes until slightly thickened.

2. Whip the Cream
In a chilled bowl, beat the heavy cream with powdered sugar and vanilla until soft peaks form. Set aside. (Or fold in ready-made whipped topping.)

3. Layer It Up
In a trifle dish or glass bowl, layer in this order:

Vanilla cookies

Pudding

Banana and strawberry slices

Whipped cream
Repeat layers until the dish is full. Top with whipped cream, fresh fruit, and optional crushed cookies.

4. Chill and Serve
Cover and refrigerate for at least 4 hours (or overnight). Serve cold and enjoy the soft, fruity layers!

06/01/2025

Italian Nut Roll Cookies

Ingredients:
2 cups all-purpose flour

1 cup ground walnuts or hazelnuts

½ cup unsalted butter, softened

½ cup granulated sugar

1 large egg

1 tsp vanilla extract

½ tsp baking powder

¼ tsp salt

½ cup apricot or raspberry preserves (for filling)

Powdered sugar (for dusting)

Instructions:
In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.

Beat in the egg and vanilla extract until fully combined.

In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture until a soft dough forms.

In a small bowl, mix the ground nuts with the fruit preserves to create the filling.

Divide the dough into two portions. Roll each portion into a rectangle on a lightly floured surface.

Spread the nut filling evenly across the dough. Gently roll the dough into a log and slice into cookies or leave whole for slicing after baking.

Place on a parchment-lined baking sheet and bake in a preheated oven at 350°F (175°C) for 20–25 minutes, or until lightly golden.

Let cool, dust with powdered sugar, and serve!

05/31/2025

🍒🥥 Cherry Coconut Peanut Butter Cookies

Ingredients:
1/2 cup (115g) unsalted butter, softened

1/2 cup (130g) creamy peanut butter

1/2 cup (100g) light brown sugar

1/4 cup (50g) granulated sugar

1 large egg

1 tsp vanilla extract

1 1/4 cups (160g) all-purpose flour

1/2 tsp baking soda

1/4 tsp salt

3/4 cup (50g) sweetened shredded coconut

3/4 cup (90g) dried cherries or halved maraschino cherries (well drained)

Optional: 1/4 cup (40g) mini chocolate chips or chopped roasted peanuts

Directions:
1. Make the Dough:
In a large bowl, cream together butter, peanut butter, brown sugar, and granulated sugar until smooth and fluffy (2–3 minutes).
Beat in the egg and vanilla extract.

In another bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture until combined.
Fold in shredded coconut and cherries (plus chocolate chips or nuts, if using).

2. Chill:
Refrigerate the dough for 30 minutes. This helps intensify the flavors and prevents spreading.

3. Bake:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
Scoop 1.5 tbsp-sized portions of dough and place 2 inches apart.
Gently flatten each cookie with your hand or the back of a spoon.
Bake for 10–12 minutes or until golden on the edges and just set in the center.
Cool on the baking sheet for 5 minutes before transferring to a wire rack.

🍪 Tips:
For a softer cookie, don’t overbake — they continue cooking slightly while cooling.

Swap in almond butter for a different twist or use dark chocolate chunks for extra indulgence.

These freeze beautifully and taste even better the next day!

05/31/2025

🍒🫐 No-Bake Cherry & Blueberry Cheesecake

Ingredients:
Crust:
1 ½ cups (150g) graham cracker or digestive biscuit crumbs

6 tbsp (85g) unsalted butter, melted

2 tbsp sugar

Cheesecake Filling:
12 oz (340g) cream cheese, softened

1/2 cup (120ml) heavy cream, whipped to soft peaks

1/3 cup (80g) sour cream or Greek yogurt

1/2 cup (60g) powdered sugar

1 tsp vanilla extract

Berry Topping:
1 cup fresh or frozen cherries, pitted

1 cup fresh or frozen blueberries

3 tbsp sugar

1 tbsp lemon juice

1 tsp cornstarch + 1 tbsp water (optional, to thicken)

Directions:
1. Make the Crust:
Mix graham cracker crumbs, sugar, and melted butter in a bowl.
Press the mixture into the bottom of a 9-inch springform pan.
Chill in the refrigerator for at least 30 minutes to set.

2. Make the Cheesecake Filling:
Beat cream cheese until smooth and fluffy.
Add powdered sugar, vanilla, and sour cream. Mix well.
Fold in whipped heavy cream gently until fully combined.
Spread the filling over the chilled crust and smooth the top.
Refrigerate for at least 6 hours or overnight.

3. Prepare the Cherry & Blueberry Topping:
In a saucepan, combine cherries, blueberries, sugar, and lemon juice.
Simmer over medium heat for 10–12 minutes, until juicy and slightly thickened.
(Optional: Stir in cornstarch slurry and cook for another 1–2 minutes to thicken further.)
Let the topping cool completely.

4. Assemble & Serve:
Spoon the cooled berry topping over the chilled cheesecake.
Optional: garnish with fresh mint leaves or a dollop of whipped cream.

05/31/2025

Amish Country Casserole

Ingredients:
12 oz bag medium egg noodles

1 lb ground beef

Salt and pepper to taste

1 (10.75 oz) can tomato soup

1 (10.5 oz) can cream of mushroom soup

1 cup milk

2 tsp Worcestershire sauce

1 tsp minced garlic

2 Tbsp dried onion flakes

½ cup grated Parmesan cheese

Instructions:
Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish with nonstick spray.

Cook the egg noodles according to package instructions. Drain and set aside.

In a skillet, cook the ground beef over medium heat until browned. Season with salt and pepper, then drain any excess fat.

In a large bowl, whisk together the tomato soup, cream of mushroom soup, milk, Worcestershire sauce, garlic, and onion flakes.

Add the cooked noodles and beef into the bowl. Stir until everything is coated and well mixed.

Spread the mixture evenly into the baking dish.

Bake uncovered for 25–30 minutes. Remove from oven and sprinkle with Parmesan cheese.

Serve hot with garlic bread and a side salad. Enjoy!

Emma Recipes

06/01/2025

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