Salty Sprig

Salty Sprig Cooking with love and plenty of butter
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09/06/2026

dry ingredients in just until no dry streaks remain.

Fold in the milk chocolate chips and chopped semi-sweet chocolate.

Scoop dough into ¼-cup portions using a number 16 scoop. Place 4–5 cookies per baking sheet with plenty of space between them.

Bake for 10–12 minutes, until the edges are golden and the centers still look soft but set.

As soon as the cookies come out of the oven, tap the pan firmly on the counter 3 times to help create rippled edges. Sprinkle immediately with flaky sea salt.

09/06/2026

🍋 Lemon on Lemon on Lemon Cupcakes

Lemon Cupcakes

Ingredients
1¾ cups all-purpose flour
1½ tsp baking powder
¼ tsp baking soda
½ tsp salt
¾ cup sugar
Zest of 2 lemons
½ cup unsalted butter, softened
2 tbsp neutral oil
2 large eggs
½ cup sour cream
⅓ cup whole milk
¼ cup fresh lemon juice
1 tsp vanilla
¾ tsp lemon extract

Instructions
Preheat oven to 350°F and line a cupcake pan.
Rub lemon zest into sugar.

09/06/2026

2 cups packed dark brown sugar
1/2 cup light corn syrup
1 tsp fine salt
1 tsp vanilla extract
1 tsp baking soda
Flaky sea salt, for finishing

Preheat oven to 225°F.

Pop popcorn in oil over medium heat. Remove any unpopped kernels and place popcorn in a large roasting pan or baking sheet.

In a large heavy pot combine butter, brown sugar, corn syrup, and salt. Cook over medium heat, stirring until melted and smooth.

Bring to a boil. Once boiling, stop stirring.

09/06/2026

Cheddar Bay Chicken Pot Pie Bake

Ingredients:

* 4 cups shredded rotisserie chicken
* 3 tablespoons butter
* 1 small onion, diced
* 2 celery stalks, diced
* 2 medium carrots, diced small
* 3 garlic cloves, minced
* 1/4 cup flour
* 2 cups chicken broth
* 1 cup heavy cream
* 1 teaspoon garlic powder
* 1/2 teaspoon onion powder
* 1/2 teaspoon black pepper
* 1/2 teaspoon salt (adjust to taste)
* 1/2 teaspoon dried thyme
* 1 cup frozen peas

For the topping:

* 1 box Lobster Cheddar Bay Biscuit Mix
* Ingredients l

08/21/2026

Crispy Parmesan Ranch Smash Potato Bites

Crispy edges, fluffy centers, and the kind of snack you can’t stop eating.

Ingredients
• 1½ lbs tiny potatoes (about 1 inch; leave whole)
• 1 tablespoon kosher salt (for boiling water)
• 1½ tablespoons olive oil
• ¼ to 1 teaspoon black pepper
• 1–1½ teaspoons ranch seasoning (to taste)
• ¼–½ cup finely grated parmesan

Optional finish
• 1 teaspoon melted butter (light drizzle)
• chopped green onion or parsley
• ranch dressing for dipping

08/21/2026

🍲 Cozy Creamy Chicken & Wild Rice Soup

Ingredients

Chicken
• 1 to 1½ lbs boneless skinless chicken breast
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp smoked paprika
• pinch dried thyme

Soup Base
• 2 tbsp butter
• 1 tbsp olive oil
• 1 small onion, diced
• 2 carrots, diced
• 2 celery ribs, diced
• 3 cloves garlic, minced

Seasoning
• 1 tsp salt (adjust later)
• ½ tsp black pepper
• 1 tsp dried thyme
• ½ tsp dried rosemary, crushed
• ½ tsp smoked paprika
• pinch red pepper flakes (optional)

08/21/2026

Fruity Pebbles Cheesecake Bars

Creamy cheesecake with nostalgic Fruity Pebbles flavor on a buttery crust and a colorful crunchy finish.

Pan: 8×8
Yield: 9 large or 12 small bars

🥣 STEP 1: Fruity Pebbles Milk (Flavor Base)

This step gives the cheesecake its signature cereal flavor.

1 cup whole milk
1 cup Fruity Pebbles
1. Combine cereal and milk in a bowl.
2. Let soak 20–30 minutes.
3. Strain, pressing cereal to extract flavor.
4. Measure ¾ cup for the filling.

08/21/2026

Creamy Southwest Chicken Taco Dip

Warm • Cheesy • Bold Flavor • Crowd Favorite

Yield
Serves 6–8
Oven
375°F

🛒 Ingredients

Creamy Base
• 8 oz Cream Cheese , softened
• ½ cup sour cream
• 2½ teaspoons taco seasoning
• ½ teaspoon cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon chili powder
• ¼ teaspoon garlic powder
• pinch salt & pepper
• 1–2 teaspoons fresh lime juice

08/21/2026

CREAMY CHICKEN CORN & POBLANO SOUP
Thick • Velvety • Cozy comfort with gentle smoky warmth

INGREDIENTS

Protein & Veg
1 to 1½ lbs boneless skinless chicken breasts
2 poblano peppers
1½ to 2 cups corn (frozen or fresh)
1 small onion, diced
2 cloves garlic, minced
1 small carrot, finely diced (optional)
1 celery rib, diced

Soup Base
1 tbsp oil or butter (for browning)
4 tbsp butter
¼ cup flour
4 cups chicken broth
1 tsp Better Than Bouillon chicken base (optional, boosts flavor)

Creaminess
4 oz cream cheese, softened
1 cup heavy cream

Seasoning
1 tsp salt (start here, adjust later)
½ tsp black pepper
1 tsp smoked paprika
½ tsp onion powder
½ tsp garlic powder
¾ tsp dried thyme
pinch cayenne (optional, adds warmth)

08/21/2026

Reverse-Seared Tri-Tip with Lemon Herb Potatoes

Juicy, evenly cooked tri-tip with a flavorful crust, served with bright lemon herb potatoes that keep the meal fresh and balanced.

Tri-Tip

Ingredients

• 1 (3–4 lb) tri-tip roast
• 1–2 teaspoons neutral oil (avocado, canola, or light olive oil)
• 3–4 tablespoons Best Friend BBQ Beef’s Best Friend Rub
(or your favorite beef rub OR 2–2½ tsp kosher salt + 1½ tsp black pepper)

Instructions
1. Pat the tri-tip dry. Lightly coat with oil and season generously on all sides. Let sit while the oven preheats.
2. Preheat oven to 250°F. Place the tri-tip on a rack in a roasting pan (or a wire rack set over a sheet pan).
3. Roast until internal temperature reaches:
• 125°F for medium-rare finish
• 130°F for medium finish
This usually takes 45–60 minutes, depending on thickness.
4. Remove from oven and rest 10 minutes.
5. Sear for the crust (choose one):
Cast iron: Heat skillet over high heat. Add 1–2 tsp oil and sear 1–2 minutes per side.
Broiler: Broil 3–5 minutes total, turning once and watching closely.
6. Remove from heat at:
• 130–135°F = medium-rare
• 138–140°F = medium (recommended)
• 145°F = medium-well
7. Rest 10–15 minutes before slicing.
8. Slice thin against the grain. (Tri-tip has two grain directions — rotate when the grain shifts.)

Optional: drizzle a little of the resting juices over the sliced meat.

Lemon Herb Potatoes

Address

New Yok
New York, NY

Telephone

+15056116390

Website

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