Cook N Twist, New York, NY (2026)

02/15/2025

Moroccan Chicken Thighs🔥🍗

Ingredients:

- 6 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon turmeric
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper (optional)
- 1 tablespoon honey or maple syrup
- Juice of 1/2 lemon
- 1/2 cup chicken broth
- 1/4 cup chopped fresh cilantro or parsley (for garnish)

Directions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together salt, black pepper, cumin, coriander, smoked paprika, cinnamon, turmeric, garlic powder, ginger, and cayenne pepper.
3. Pat the chicken thighs dry with paper towels, then rub them all over with olive oil and the spice mixture.
4. Heat a large oven-safe skillet over medium-high heat. Sear the chicken thighs, skin-side down, for 3-4 minutes until golden and crispy. Flip and sear the other side for 2 minutes.
5. Drizzle honey (or maple syrup) and lemon juice over the chicken, then pour in the chicken broth.
6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 175°F (80°C).
7. Remove from the oven, let rest for 5 minutes, then garnish with fresh cilantro or parsley before serving.

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

Kcal: 350 kcal per serving | Servings: 4 servings

02/15/2025

Zucchini Brownies🍫✨

Ingredients:

- 2 cups grated zucchini (do not drain)
- 1/2 cup vegetable oil (or melted coconut oil)
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour (or gluten-free flour blend)
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 1/2 cup dairy-free or regular chocolate chips

Directions:

1. Preheat oven to 350°F (175°C) and grease or line an 8x8-inch baking pan with parchment paper.
2. In a large mixing bowl, mix together the grated zucchini, vegetable oil, granulated sugar, brown sugar, and vanilla extract until combined.
3. In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, and cinnamon.
4. Gradually fold the dry ingredients into the wet ingredients, mixing until just combined.
5. Stir in the chocolate chips.
6. Pour the batter into the prepared baking pan and spread evenly.
7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
8. Allow to cool completely before slicing into squares.

Prep Time: 10 minutes | Baking Time: 35 minutes | Total Time: 45 minutes

Kcal: 180 kcal per serving | Servings: 12 brownies

02/15/2025

No-Bake Chocolate Eclair Cake🍫✨

Ingredients:

- 2 (3.4 oz) packages instant vanilla pudding mix
- 3 cups cold milk
- 1 (8 oz) container whipped topping (Cool Whip), thawed
- 1 box (14 oz) graham crackers
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 2 tablespoons corn syrup or honey
- 1 teaspoon vanilla extract

Directions:

1. In a large mixing bowl, whisk together the vanilla pudding mix and cold milk until smooth and thickened (about 2 minutes).
2. Gently fold in the whipped topping until fully combined.
3. In a 9x13-inch baking dish, arrange a single layer of graham crackers to cover the bottom.
4. Spread half of the pudding mixture evenly over the graham crackers.
5. Add another layer of graham crackers, then spread the remaining pudding mixture over the top.
6. Finish with a final layer of graham crackers.
7. In a microwave-safe bowl, combine the chocolate chips, heavy cream, and corn syrup. Microwave in 20-second intervals, stirring each time, until smooth. Stir in the vanilla extract.
8. Pour the chocolate glaze over the top layer of graham crackers, spreading it evenly.
9. Refrigerate for at least 4 hours (or overnight) to allow the layers to soften and flavors to meld.
10. Slice and serve chilled!

Prep Time: 15 minutes | Chill Time: 4 hours | Total Time: 4 hours 15 minutes

Kcal: 320 kcal per serving | Servings: 12 servings

02/15/2025

Costco Giant Chocolate Chip Cookie🍪✨

Ingredients:

- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup milk chocolate chunks (optional)

Directions:

1. Preheat oven to 350°F (175°C) and line a large baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.
4. Add the eggs and vanilla extract, mixing until well incorporated.
5. Gradually fold in the dry ingredients until just combined.
6. Stir in the chocolate chips and milk chocolate chunks.
7. Transfer the dough to the center of the prepared baking sheet and spread it into a large, thick circle (about 10-12 inches in diameter).
8. Bake for 20-25 minutes, or until the edges are golden brown and the center is slightly set.
9. Let cool on the baking sheet for at least 10 minutes before slicing into wedges.

Prep Time: 10 minutes | Baking Time: 25 minutes | Total Time: 35 minutes

Kcal: 450 kcal per serving | Servings: 8 large slices

02/15/2025

Vegan Chocolate Chip Cookies🍪🍫

Ingredients:

- 2 cups all-purpose flour (or gluten-free flour blend)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup coconut oil or vegan butter, melted
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup unsweetened applesauce (or mashed banana)
- 2 teaspoons vanilla extract
- 1/2 cup dairy-free chocolate chips
- 2 tablespoons non-dairy milk (as needed)

Directions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a large mixing bowl, combine melted coconut oil (or vegan butter), brown sugar, and granulated sugar, mixing until smooth.
4. Add applesauce and vanilla extract, stirring until well incorporated.
5. Gradually fold in the dry ingredients, mixing until a dough forms. If the dough is too dry, add non-dairy milk one tablespoon at a time.
6. Gently fold in the dairy-free chocolate chips.
7. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
8. Bake for 10-12 minutes or until the edges are golden brown.
9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Prep Time: 10 minutes | Baking Time: 12 minutes | Total Time: 22 minutes

Kcal: 150 kcal per cookie | Servings: 18 cookies

02/15/2025

1. Amazing Gluten-Free Layer Bars🍫✨

Ingredients:

- 1 1/2 cups gluten-free graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup brown sugar
- 1 cup semi-sweet chocolate chips
- 1/2 cup white chocolate chips
- 1/2 cup butterscotch chips
- 1/2 cup shredded coconut (unsweetened or sweetened)
- 1/2 cup chopped pecans or walnuts
- 1 (14 oz) can sweetened condensed milk

Directions:

1. Preheat oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
2. In a bowl, mix gluten-free graham cracker crumbs, melted butter, and brown sugar until well combined.
3. Press the mixture firmly into the bottom of the prepared baking pan to form the crust.
4. Sprinkle chocolate chips, white chocolate chips, and butterscotch chips evenly over the crust.
5. Add shredded coconut and chopped pecans (or walnuts) as the next layer.
6. Drizzle the sweetened condensed milk evenly over the entire mixture.
7. Bake for 25-30 minutes or until the edges are golden and the top is slightly bubbly.
8. Let cool completely before slicing into bars.

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

Kcal: 280 kcal per bar | Servings: 12 bars

02/15/2025

Gluten-Free Peanut Butter Cookies🥜🍪

Ingredients:

- 1 cup creamy peanut butter (natural or regular)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup gluten-free all-purpose flour (optional, for slightly firmer cookies)

Directions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, stir together peanut butter, granulated sugar, brown sugar, egg, vanilla extract, baking soda, and salt until fully combined.
3. If using, add the gluten-free flour for extra structure and mix well.
4. Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheet, spacing them 2 inches apart.
5. Using a fork, press down gently on each ball to create a crisscross pattern.
6. Bake for 10-12 minutes or until the edges are set and lightly golden.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 10 minutes | Baking Time: 12 minutes | Total Time: 22 minutes

Kcal: 160 kcal per cookie | Servings: 18 cookies

02/15/2025

Gluten-Free Chocolate Chip Cookies🍪🍫

Ingredients:

- 2 1/4 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 3/4 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon almond extract (optional)
- 2 cups gluten-free chocolate chips

Directions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together gluten-free flour, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat the butter, brown sugar, and granulated sugar together until light and fluffy.
4. Add eggs, vanilla extract, and almond extract (if using), and mix until combined.
5. Gradually add the dry ingredients to the wet ingredients, stirring until a smooth dough forms.
6. Fold in the gluten-free chocolate chips.
7. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden.
9. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Prep Time: 10 minutes | Baking Time: 12 minutes | Total Time: 22 minutes

Kcal: 180 kcal per cookie | Servings: 24 cookies

02/15/2025

Gluten-Free Sugar Cookies🍪

Ingredients:

- 2 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract (optional)
- 2 tablespoons milk (dairy or non-dairy)

Directions:

1. In a medium bowl, whisk together gluten-free flour, baking powder, and salt. Set aside.
2. In a large mixing bowl, beat the butter and sugar together until light and fluffy.
3. Add the egg, vanilla extract, and almond extract (if using), and mix until well combined.
4. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until a smooth dough forms.
5. Divide the dough into two portions, wrap in plastic wrap, and refrigerate for at least 1 hour.
6. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. Roll out the chilled dough on a lightly floured surface to about 1/4-inch thickness. Cut into desired shapes.
8. Place cookies on the prepared baking sheet and bake for 9-11 minutes, or until edges are lightly golden.
9. Let cool on the baking sheet for 5 minutes before transferring to a wire rack. Decorate as desired!

Prep Time: 15 minutes | Chill Time: 1 hour | Baking Time: 10 minutes | Total Time: 1 hour 25 minutes

Kcal: 140 kcal per cookie | Servings: 24 cookies

02/15/2025

Air Fryer Potato Hay Recipe🥔🔥

Ingredients:

- 2 large russet potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 tablespoon grated Parmesan cheese (optional)
- 1 tablespoon fresh parsley, chopped (for garnish)

Directions:

1. Peel the potatoes and use a julienne peeler or mandoline slicer to cut them into thin, hay-like strips.
2. Soak the potato strips in cold water for 15 minutes to remove excess starch. Drain and pat dry thoroughly with a paper towel.
3. Preheat the air fryer to 375°F (190°C).
4. In a large bowl, toss the dried potato strips with olive oil, garlic powder, smoked paprika, salt, black pepper, and cayenne pepper if using.
5. Place the potato hay in the air fryer basket in a thin, even layer (work in batches if necessary).
6. Air fry for 10-12 minutes, shaking the basket halfway through, until the potatoes are crispy and golden brown.
7. Remove from the air fryer and sprinkle with Parmesan cheese and fresh parsley for extra flavor.
8. Serve immediately as a crispy side dish or snack!

Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes

Kcal: 180 kcal per serving | Servings: 2 servings

02/15/2025

Mediterranean Salmon Baked in Parchment 🔥🐟

Ingredients:

- 2 salmon fillets (6 oz each)
- 1 cup cherry tomatoes, halved
- 1/2 cup zucchini, thinly sliced
- 1/4 cup red onion, thinly sliced
- 2 tablespoons kalamata olives, sliced
- 2 tablespoons capers, drained
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Juice of 1/2 lemon
- Salt and black pepper to taste
- 2 parchment paper sheets (about 12x16 inches)
- Fresh parsley or basil for garnish

Directions:

1. Preheat oven to 400°F (200°C).
2. Cut two large pieces of parchment paper and fold each in half to create a crease. Open them flat on a baking sheet.
3. Place a salmon fillet on one side of each parchment sheet.
4. In a bowl, mix cherry tomatoes, zucchini, red onion, olives, capers, garlic, olive oil, oregano, paprika, lemon juice, salt, and black pepper.
5. Spoon the Mediterranean mixture evenly over the salmon fillets.
6. Fold the parchment paper over the salmon and tightly crimp the edges to seal, creating a packet.
7. Bake for 15-18 minutes, or until the salmon is cooked through and flakes easily with a fork.
8. Carefully open the parchment packets and garnish with fresh parsley or basil before serving.

Prep Time: 10 minutes | Cooking Time: 18 minutes | Total Time: 28 minutes

Kcal: 380 kcal per serving | Servings: 2 servings

02/15/2025

Baked Buffalo Bison Dip🔥🧀

Ingredients:

- 1 lb ground bison
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup buffalo sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup crumbled blue cheese (optional)
- 1/4 cup chopped green onions (for garnish)
- 1 tablespoon olive oil

Directions:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add ground bison and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
3. In a large mixing bowl, combine the cooked bison, cream cheese, sour cream, buffalo sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix until smooth.
4. Fold in half of the cheddar and mozzarella cheese.
5. Transfer the mixture to a greased baking dish and spread evenly.
6. Top with the remaining cheddar, mozzarella, and blue cheese crumbles (if using).
7. Bake for 20-25 minutes or until the dip is hot and bubbly.
8. Remove from the oven, sprinkle with chopped green onions, and serve warm with tortilla chips, celery sticks, or toasted bread.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes

Kcal: 380 kcal per serving | Servings: 6 servings

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