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Easy Recipes, 1939 Hendricks Avenue, Jacksonville, FL (2026)

09/16/2025

White Chocolate Drizzled Cranberry-Pistachio Shortbread Cookies

Buttery, melt-in-your-mouth shortbread cookies packed with tart cranberries, crunchy pistachios, and finished with a delicate white chocolate drizzle. Perfect for the holidays or anytime you crave a sweet, nutty treat.

Recipe

Ingredients:

1 cup (2 sticks) unsalted butter, softened

1/2 cup powdered sugar

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1/4 teaspoon salt

1/2 cup dried cranberries, finely chopped

1/3 cup shelled pistachios, roughly chopped

1/2 cup white chocolate chips or chunks, for drizzling

Directions:

In a large bowl, cream the softened butter and powdered sugar together until light and fluffy.

Mix in the vanilla extract.

Add flour and salt, mixing just until a soft dough forms.

Gently fold in the chopped cranberries and pistachios.

Divide the dough into two logs, about 1.5 inches in diameter. Wrap in plastic and chill for at least 2 hours or until firm.

Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.

Slice chilled dough into 1/4-inch rounds and place on the prepared baking sheet.

Bake for 14–16 minutes, or until the edges are lightly golden.

Let cookies cool completely on a wire rack.

Melt white chocolate in a double boiler or microwave (in 20-second intervals, stirring in between) until smooth.

Drizzle melted white chocolate over cooled cookies and allow it to set before serving.

Prep Time: 15 minutes (plus chilling time) | Cooking Time: 15 minutes | Total Time: 2 hours 30 minutes (with chilling)
Kcal: 160 kcal | Servings: 24 cookies

09/16/2025

Grandma’s Sicilian Ricotta Almond Cookies

Crunchy, Nutty & Full of Old-World Charm

Ingredients:

1 cup whole milk ricotta cheese

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

1 large egg

1 teaspoon pure almond extract

1 1/4 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup finely ground almonds

1/4 cup sliced almonds (for topping)

Powdered sugar, for dusting (optional)

Directions:

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, cream together the ricotta cheese, softened butter, and sugar until light and fluffy.

Beat in the egg and almond extract until fully combined.

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

Gradually add the dry ingredients into the wet mixture, stirring until a soft dough forms.

Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Lightly press a few sliced almonds onto the top of each cookie.

Bake for 14-16 minutes, or until the edges are lightly golden.

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Optional: Dust with powdered sugar before serving.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

Kcal: 110 kcal | Servings: 24 cookies

09/16/2025

Thai Basil Beef Rolls

A simple yet flavor-packed dish, these Thai Basil Beef Rolls are wrapped in fresh lettuce and loaded with savory, spicy, and aromatic notes. Made with just five core ingredients, it’s a perfect quick dinner that doesn’t skimp on authenticity or satisfaction.

Ingredients:

1 lb ground beef

1 tablespoon oil (e.g., sesame or vegetable)

1/4 cup soy sauce or coconut aminos

2 cloves garlic, minced

1 cup Thai basil leaves, loosely packed

Optional: fresh lettuce leaves for wrapping, chopped chilies, lime wedges

Directions:

Heat oil in a large skillet over medium-high heat.

Add the minced garlic and sauté for 30 seconds until fragrant.

Add the ground beef to the pan. Cook, breaking it apart with a spatula, until browned and cooked through, about 6–8 minutes.

Stir in the soy sauce and Thai basil leaves. Cook for another 1–2 minutes, just until basil is wilted and the sauce is absorbed.

Remove from heat. Serve warm in fresh lettuce leaves, topped with optional chopped chilies and a squeeze of lime if desired.

Prep Time: 5 minutes | Cooking Time: 10 minutes | Total Time: 15 minutes

Kcal: 265 kcal | Servings: 4 servings

09/16/2025

Chia Seed Chocolate Cake (No Flour)

A rich, fudgy chocolate cake made without flour, naturally gluten-free and loaded with chia seeds for fiber and omega-3s. Sweetened with maple syrup, this wholesome cake is perfect for guilt-free indulgence.

Recipe

Ingredients:

1/2 cup chia seeds

1 1/2 cups water

1/2 cup cocoa powder

1/2 cup maple syrup

1/4 cup coconut oil, melted

1 tbsp pure vanilla extract

1/2 tsp salt

1 tsp baking soda

1 tsp apple cider vinegar

1/2 cup chocolate chips (optional)

Directions:

Preheat oven to 350°F (175°C) and grease or line an 8-inch round or square baking pan.

In a bowl, combine chia seeds and water. Stir and let sit for 20 minutes, until it forms a gel-like texture.

Once the chia mixture has thickened, transfer it to a blender or food processor.

Add cocoa powder, maple syrup, melted coconut oil, vanilla extract, salt, and baking soda. Blend until completely smooth.

Add the apple cider vinegar last and pulse to combine.

Stir in chocolate chips, if using.

Pour the batter into the prepared pan and smooth the top.

Bake for 35 minutes, or until a toothpick inserted into the center comes out mostly clean.

Let cool completely before slicing. Cake texture improves after chilling.

Prep Time: 25 minutes | Cooking Time: 35 minutes | Total Time: 1 hour

Kcal: 210 kcal | Servings: 8 slices

09/15/2025

Skinny Double Chocolate Brownies

Fudgy, rich, and ultra-chocolatey brownies made with wholesome ingredients and without the guilt—perfect for clean eating and chocolate lovers alike.

Recipe

Ingredients:

1/2 cup unsweetened applesauce

3 tbsp coconut oil, melted (or vegetable oil)

1 tsp pure vanilla extract

1/2 cup pure maple syrup (or agave, honey for non-vegan)

1/2 cup unsweetened cocoa powder

1/4 tsp salt

1/4 tsp baking soda

1/2 cup spelt flour (or oat flour for gluten-free)

1/3 cup mini chocolate chips (dairy-free if desired)

Directions:

Preheat oven to 325°F (160°C). Line an 8x8-inch pan with parchment paper or lightly grease it.

In a large mixing bowl, whisk together the applesauce, melted coconut oil, vanilla extract, and maple syrup until smooth.

Sift in the cocoa powder, salt, and baking soda. Stir until fully incorporated.

Add the flour and stir until just combined—do not overmix.

Fold in the mini chocolate chips.

Spread the batter evenly into the prepared pan.

Bake for 17–20 minutes, or until the center is just set. Do not overbake for fudgier brownies.

Allow to cool in the pan before slicing into squares. For best texture, refrigerate for an hour after cooling.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 120 kcal | Servings: 9 brownies

09/15/2025

Cucumbers in Spicy Peanut Sauce

Cool, crunchy cucumbers tossed in a creamy, spicy peanut sauce—this refreshing dish is perfect as a quick snack, appetizer, or light side with bold Thai-inspired flavors.

Recipe

Ingredients:

2 large cucumbers, thinly sliced

1/4 cup natural peanut butter

1 tablespoon soy sauce (or tamari for gluten-free)

1 tablespoon rice vinegar

1 teaspoon sesame oil

1 tablespoon maple syrup or honey

1 teaspoon sriracha or chili garlic sauce (adjust to taste)

1 clove garlic, minced

1 teaspoon grated fresh ginger

2 tablespoons water (to thin, as needed)

1 tablespoon chopped roasted peanuts (optional, for garnish)

1 tablespoon chopped green onions (optional)

1 teaspoon sesame seeds (optional)

Directions:

In a small mixing bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, maple syrup, sriracha, garlic, and ginger until smooth.

Add 1–2 tablespoons of water, a little at a time, to thin the sauce to your desired consistency.

In a large mixing bowl, toss the cucumber slices with the spicy peanut sauce until well coated.

Chill in the refrigerator for 10–15 minutes to allow flavors to meld.

Before serving, sprinkle with chopped peanuts, green onions, and sesame seeds if desired.

Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes

Kcal: 110 kcal | Servings: 4 servings

09/15/2025

Easy Honey Cake

Moist, sweet, and perfectly spiced, this Easy Honey Cake is a simple yet delightful dessert ideal for holidays or cozy afternoons. With no mixer needed, it comes together in just minutes and fills your kitchen with warm, comforting aromas.

Recipe

Ingredients:

1 1/2 cups all-purpose flour

1/2 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves (optional)

1/4 teaspoon salt

2 large eggs

1/2 cup granulated sugar

1/2 cup honey

1/4 cup neutral oil (like vegetable or sunflower)

1/2 cup brewed black tea (cooled) or orange juice

1 teaspoon vanilla extract

Directions:

Preheat oven to 350°F (175°C). Lightly grease an 8-inch round or loaf pan and line with parchment paper.

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.

In a separate bowl, beat the eggs, then whisk in sugar, honey, oil, tea (or orange juice), and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

Pour the batter into the prepared pan and smooth the top with a spatula.

Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Optionally, dust with powdered sugar or drizzle with additional honey before serving.

Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes
Kcal: 220 kcal | Servings: 8 servings

09/15/2025

Fresh Homemade Pico de Gallo

This super-easy pico de gallo is the perfect fresh salsa: Roma tomatoes, purple onion, jalapeño, cilantro and a squeeze of lime—so simple, so delicious!

Recipe

Ingredients:

4 ripe Roma tomatoes, diced

1/2 medium red onion, finely chopped

1 jalapeño, seeded and finely diced

1/2 cup fresh cilantro, chopped

1 lime, juiced

Salt to taste

Directions:

In a medium mixing bowl, combine the diced tomatoes, red onion, and jalapeño.

Add in the chopped cilantro and freshly squeezed lime juice.

Stir gently to combine all ingredients.

Season with salt to taste, and adjust lime or jalapeño as desired.

Let the pico de gallo sit for 10–15 minutes to allow the flavors to meld.

Serve immediately with chips or as a topping for tacos, burrito bowls, or grilled meats.

Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes

Kcal: 25 kcal | Servings: 6 servings

09/15/2025

Ginger Molasses Sandwich Cookies with Eggnog Frosting

Soft, spiced ginger molasses cookies filled with a rich, creamy eggnog frosting — the perfect holiday sandwich treat.

Recipe

Ingredients:

For the Cookies:

2 cups all-purpose flour

1 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon nutmeg

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup packed brown sugar

1/4 cup granulated sugar

1/4 cup molasses

1 large egg

1 teaspoon vanilla extract

Extra granulated sugar for rolling

For the Eggnog Frosting:

1/2 cup unsalted butter, softened

2 cups powdered sugar

2 tablespoons eggnog

1/2 teaspoon vanilla extract

1/4 teaspoon ground nutmeg

Pinch of salt

Directions:

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

In a medium bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.

In a large mixing bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.

Add molasses, egg, and vanilla extract. Beat until smooth.

Gradually add dry ingredients to the wet, mixing just until combined.

Scoop dough into 1-inch balls and roll in granulated sugar.

Place on prepared baking sheets, spacing 2 inches apart. Slightly flatten with your fingers or the bottom of a glass.

Bake 9–11 minutes, or until edges are set but centers are soft. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

To make frosting: Beat butter until creamy. Add powdered sugar, eggnog, vanilla, nutmeg, and salt. Beat until smooth and fluffy.

Once cookies are cooled, spread or pipe eggnog frosting on the flat side of half the cookies. Top with remaining cookies to form sandwiches.

Prep Time: 25 minutes | Cooking Time: 10 minutes | Total Time: 35 minutes
Kcal: 290 kcal | Servings: 12 sandwich cookies

09/15/2025

Lemony Tuscan Artichoke Soup

A vibrant, creamy, and dairy-free soup inspired by the flavors of Tuscany, this lemony artichoke soup is loaded with fiber, antioxidants, and fresh herbs. It’s the perfect cozy bowl for chilly nights or a light lunch that feels indulgent but is secretly healthy. Naturally vegan and gluten-free, it’s a refreshing twist on traditional creamy soups.

Ingredients:

2 tablespoons olive oil

1 medium yellow onion, diced

3 cloves garlic, minced

1 (14 oz) can artichoke hearts, drained and chopped

1 (15 oz) can white beans (like cannellini), drained and rinsed

3 cups vegetable broth

1/2 cup full-fat canned coconut milk (or cashew cream)

1 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon salt (or to taste)

1/4 teaspoon black pepper

2 tablespoons fresh lemon juice

Zest of 1 lemon

2 cups fresh spinach or kale, chopped

Fresh parsley or basil, for garnish (optional)

Directions:

Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 5-6 minutes, until soft and translucent.

Add garlic and cook for another 1 minute, stirring frequently.

Stir in the chopped artichoke hearts, white beans, thyme, oregano, salt, and pepper. Cook for 2-3 minutes to combine the flavors.

Pour in the vegetable broth and bring to a gentle boil. Reduce heat and simmer for 10 minutes.

Remove from heat and use an immersion blender to puree the soup until mostly smooth, leaving a bit of texture if desired.

Stir in coconut milk, lemon juice, lemon zest, and chopped greens. Simmer for another 3-5 minutes until the greens are wilted and the soup is creamy.

Taste and adjust seasoning if needed.

Serve hot, garnished with fresh herbs if desired.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 210 kcal | Servings: 4 servings

09/15/2025

Catch a Husband Cake

A luscious, moist Brazilian-inspired coconut cake with sweetened condensed milk and a creamy custard layer that’s rumored to be so delicious, it might just win over anyone’s heart! Perfect for special occasions or to simply wow your guests.

Recipe

Ingredients:

1 can (14 oz) sweetened condensed milk

1 can (13.5 oz) coconut milk

1 cup milk

4 eggs

1 cup sugar

1 cup all-purpose flour

1 tablespoon butter (softened)

1/2 cup grated coconut (unsweetened or sweetened, depending on preference)

Butter and flour for greasing the pan

Directions:

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or bundt cake pan.

In a blender, combine the sweetened condensed milk, coconut milk, regular milk, eggs, sugar, flour, and butter. Blend for about 1 minute or until completely smooth.

Pour the batter into the prepared pan.

Sprinkle the grated coconut evenly over the top of the batter.

Bake for 50–60 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

Let cool completely in the pan before carefully inverting onto a plate.

Chill in the fridge for at least 2 hours before serving for the best texture.

Prep Time: 10 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 10 minutes

Kcal: 310 kcal | Servings: 8 servings

09/15/2025

Simple Garlic Butter Pan-Seared Steak

A no-fuss, restaurant-quality steak made right at home—juicy, tender, and infused with garlic butter flavor. Perfect for weeknights or special occasions.

Ingredients:

2 boneless ribeye steaks (about 1 inch thick)

1 tablespoon olive oil

Salt and freshly ground black pepper, to taste

2 tablespoons unsalted butter

4 garlic cloves, smashed

2 sprigs fresh rosemary (or thyme)

Directions:

Remove steaks from the fridge and let them sit at room temperature for 30 minutes before cooking.

Pat steaks dry with paper towels, then season both sides generously with salt and pepper.

Heat olive oil in a cast-iron skillet over medium-high heat until just smoking.

Carefully place the steaks in the pan and sear for 2–3 minutes without moving them, until a golden crust forms.

Flip the steaks and cook another 2–3 minutes for medium-rare, or until desired doneness.

Reduce heat to medium-low, add butter, garlic, and rosemary to the skillet.

Tilt the pan and spoon the melted garlic butter over the steaks for 1–2 minutes.

Remove steaks from the pan and let rest for 5–10 minutes before slicing and serving.

Prep Time: 30 minutes | Cooking Time: 10 minutes | Total Time: 40 minutes

Kcal: 410 kcal | Servings: 2 servings

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