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Inspired by Molly, 80 Greenwich Street, New York, NY (2026)

03/30/2025

Cookies Made From Brownie Mix

Ingredients:
- 1 box (18.4 oz) brownie mix
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 tsp vanilla extract
- 1/2 cup chocolate chips (optional)

Directions:
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a large bowl, combine the brownie mix, melted butter, and eggs. Stir until well combined.
3. Add the flour and vanilla extract to the mixture and stir until smooth.
4. If using chocolate chips, fold them into the dough.
5. Drop tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 8-10 minutes, or until the cookies are set and slightly cracked on top.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes
Kcal: 180 kcal | Servings: 18 cookies

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03/30/2025

Oatmeal Raisin Cookies

Ingredients:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 3 cups old-fashioned rolled oats
- 1 1/2 cups raisins

Directions:
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients and mix until combined.
5. Stir in oats and raisins until evenly distributed.
6. Drop tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the cookies are golden brown around the edges.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes
Kcal: 180 kcal | Servings: 24 cookies

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03/30/2025

Cinnamon Honey Butter Sweet Potato Cornbread

Ingredients:
- 1 cup mashed sweet potatoes (about 2 medium potatoes)
- 1 ½ cups all-purpose flour
- 1 cup cornmeal
- 1 tbsp baking powder
- 1 tsp cinnamon
- ½ tsp salt
- 1 cup milk
- 2 large eggs
- ¼ cup melted butter
- ¼ cup honey
- 2 tbsp brown sugar
- 1 tsp vanilla extract

For Cinnamon Honey Butter:
- ½ cup unsalted butter, softened
- 3 tbsp honey
- 1 tsp cinnamon

Directions:
1. Preheat oven to 375°F (190°C). Grease a 9x9-inch baking dish.
2. In a large bowl, whisk together flour, cornmeal, baking powder, cinnamon, and salt.
3. In a separate bowl, combine mashed sweet potatoes, milk, eggs, melted butter, honey, brown sugar, and vanilla extract. Stir until smooth.
4. Gradually fold the wet ingredients into the dry ingredients until fully combined.
5. Pour the batter into the prepared baking dish and spread evenly.
6. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
7. While the cornbread is baking, make the cinnamon honey butter by mixing softened butter, honey, and cinnamon in a small bowl until smooth.
8. Once the cornbread is done, remove from the oven and let cool slightly. Serve with a dollop of cinnamon honey butter on top. Enjoy!

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Kcal: 280 kcal | Servings: 9 servings

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03/30/2025

Triple Reese’s Peanut Butter Cookies

Ingredients:
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup Reese’s peanut butter chips
- 1 cup Reese’s Pieces candy
- 1 cup chopped Reese’s peanut butter cups

Directions:
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, beat butter, peanut butter, brown sugar, and granulated sugar until creamy.
3. Add eggs and vanilla extract, mixing until combined.
4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture, stirring until fully combined.
5. Fold in Reese’s peanut butter chips, Reese’s Pieces, and chopped Reese’s peanut butter cups.
6. Scoop dough onto the prepared baking sheet, spacing 2 inches apart.
7. Bake for 10-12 minutes or until edges are lightly golden.
8. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy!

Prep Time: 10 minutes | Cook Time: 12 minutes | Total Time: 22 minutes
Kcal: 320 kcal | Servings: 24 cookies

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03/30/2025

Creamy Chicken & Rice Casserole

Ingredients:
- 2 cups cooked chicken, shredded
- 2 cups cooked white rice
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of mushroom soup
- 1 cup sour cream
- ½ cup milk
- 1 ½ cups shredded cheddar cheese
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- 1 cup frozen peas & carrots (optional)
- 1 cup crushed Ritz crackers or panko breadcrumbs
- 2 tbsp melted butter

Directions:
1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
2. In a large bowl, mix shredded chicken, cooked rice, cream of chicken soup, cream of mushroom soup, sour cream, milk, shredded cheese, garlic powder, onion powder, salt, and black pepper. Stir in peas & carrots if using.
3. Pour the mixture into the prepared baking dish and spread evenly.
4. In a small bowl, mix crushed crackers or breadcrumbs with melted butter. Sprinkle over the casserole.
5. Bake for 25-30 minutes or until bubbly and golden brown on top.
6. Let sit for 5 minutes before serving. Enjoy!

Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes
Kcal: 420 kcal | Servings: 6

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03/30/2025

Black Pepper Chicken

Ingredients:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- 1 small onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 tsp ginger, minced
- 1 tsp freshly ground black pepper (adjust to taste)
- ½ tsp red pepper flakes (optional)

**Sauce:**
- ¼ cup low-sodium soy sauce
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tbsp hoisin sauce
- 1 tbsp brown sugar
- ½ cup chicken broth
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

Directions:
1. In a bowl, toss chicken with cornstarch until evenly coated.
2. Heat vegetable oil in a skillet over medium-high heat. Cook chicken until golden brown and crispy. Remove and set aside.
3. In the same skillet, sauté onion, bell peppers, garlic, and ginger until fragrant and slightly tender.
4. Return the chicken to the pan. Add black pepper and red pepper flakes. Stir to combine.
5. In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, hoisin sauce, brown sugar, and chicken broth. Pour into the skillet.
6. Stir in the cornstarch slurry and cook for 2-3 minutes until the sauce thickens.
7. Serve hot over rice or noodles. Enjoy!

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Kcal: 320 kcal | Servings: 4

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03/30/2025

Lemon Chicken & Veggie Orzo Stir Fry

Ingredients:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1½ cups orzo pasta
- 2 tbsp olive oil
- 1 tbsp butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 zucchini, chopped
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp red pepper flakes (optional)
- Zest of 1 lemon
- Juice of 1 lemon
- ¼ cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley

Directions:
1. Cook orzo according to package directions; drain and set aside.
2. Heat 1 tbsp olive oil in a large skillet over medium heat. Add chicken, season with salt, pepper, and paprika, and cook until golden brown and fully cooked (6-8 minutes). Remove and set aside.
3. In the same skillet, add remaining olive oil and butter. Sauté onion and garlic until fragrant.
4. Add broccoli, bell pepper, and zucchini. Cook for 5-7 minutes until tender-crisp.
5. Return the chicken to the skillet. Add cooked orzo, lemon zest, lemon juice, and red pepper flakes. Toss well to combine.
6. Stir in Parmesan cheese and parsley. Cook for another 2 minutes, allowing flavors to blend.
7. Serve warm and enjoy!

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Kcal: 380 kcal | Servings: 4

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03/30/2025

Cheese Tortellini Pepperoni Pizza Casserole

Ingredients:
- 1 (20 oz) package refrigerated cheese tortellini
- 1 (24 oz) jar pizza sauce
- 1 (15 oz) can tomato sauce
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- ½ tsp crushed red pepper flakes (optional)
- 1 cup sliced pepperoni
- ½ cup sliced black olives (optional)
- ½ cup diced green bell pepper (optional)

Directions:
1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
2. Cook tortellini according to package instructions; drain and set aside.
3. In a large bowl, mix pizza sauce, tomato sauce, Italian seasoning, garlic powder, and red pepper flakes.
4. Add cooked tortellini and toss until evenly coated.
5. Pour half of the mixture into the prepared baking dish. Sprinkle with half the mozzarella and Parmesan cheese.
6. Layer half the pepperoni, black olives, and green bell pepper on top.
7. Repeat the layers, finishing with a generous amount of cheese and pepperoni.
8. Bake uncovered for 20-25 minutes or until cheese is bubbly and golden.
9. Let cool for 5 minutes before serving. Enjoy!

Prep Time: 10 minutes | Baking Time: 25 minutes | Total Time: 35 minutes
Kcal: 420 kcal | Servings: 6

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03/30/2025

Bailey’s Irish Cream Chocolate Chip Cookies

Ingredients:
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- ¼ cup Bailey’s Irish Cream
- 2 tsp vanilla extract
- 2 cups semi-sweet chocolate chips

Directions:
1. Preheat oven to 350°F (175°C). 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 bowl, beat butter, brown sugar, and granulated sugar until creamy.
4. Add eggs, one at a time, mixing well after each addition. Stir in Bailey’s Irish Cream and vanilla extract.
5. Gradually mix in the dry ingredients until just combined. Fold in chocolate chips.
6. Drop rounded tablespoons of dough onto the prepared baking sheet.
7. Bake for 10-12 minutes or until golden brown around the edges.
8. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
9. Serve warm and enjoy with a glass of milk or a splash of Bailey’s!

Prep Time: 10 minutes | Baking Time: 12 minutes | Total Time: 22 minutes
Kcal: 220 kcal | Servings: 24 cookies

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03/30/2025

Fajita Chicken Casserole

Ingredients:
- 3 cups cooked, shredded chicken
- 1 tbsp olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small onion, sliced
- 2 tsp fajita seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 cup sour cream
- ½ cup cream cheese, softened
- 1 ½ cups shredded Mexican cheese blend
- ½ cup salsa
- ¼ cup chopped fresh cilantro (optional)

Directions:
1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
2. Heat olive oil in a skillet over medium heat. Add bell peppers, onion, and fajita seasoning. Sauté until tender, about 5 minutes.
3. In a large bowl, mix shredded chicken, garlic powder, onion powder, sour cream, cream cheese, salsa, and half of the shredded cheese. Stir until well combined.
4. Spread the chicken mixture evenly into the prepared baking dish.
5. Top with sautéed bell peppers and onions, then sprinkle the remaining cheese on top.
6. Bake for 20-25 minutes or until cheese is bubbly and golden.
7. Garnish with fresh cilantro if desired.
8. Serve hot with warm tortillas, rice, or over a bed of lettuce for a low-carb option.

Prep Time: 15 minutes | Baking Time: 25 minutes | Total Time: 40 minutes
Kcal: 410 kcal | Servings: 6

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03/30/2025

Hawaiian Carrot Pineapple Cake

Ingredients:
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- ½ cup shredded coconut
- ½ cup chopped walnuts (optional)

Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract

Directions:
1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. In a large mixing bowl, beat sugars, oil, eggs, and vanilla until smooth.
4. Gradually add the dry ingredients, mixing until combined.
5. Fold in grated carrots, crushed pineapple, coconut, and walnuts.
6. Divide batter evenly between the prepared cake pans.
7. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
8. Let cakes cool completely before frosting.

For the Frosting:
1. Beat cream cheese and butter together until smooth.
2. Gradually add powdered sugar and vanilla, beating until creamy.
3. Spread frosting between layers and over the cake.
4. Garnish with extra coconut and chopped nuts if desired.
5. Slice and enjoy this tropical twist on classic carrot cake!

Prep Time: 20 minutes | Baking Time: 35 minutes | Total Time: 55 minutes
Kcal: 420 kcal | Servings: 12

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03/30/2025

State Fair Lemonade

Ingredients:
- 4 large lemons, juiced (about 1 cup fresh lemon juice)
- ¾ cup granulated sugar
- 4 cups cold water
- 1 cup ice cubes
- Lemon slices, for garnish
- Fresh mint (optional)

Directions:
1. Roll the lemons on the counter with firm pressure to release more juice.
2. Cut the lemons in half and juice them, removing any seeds.
3. In a large pitcher, combine the fresh lemon juice and granulated sugar. Stir well until the sugar starts dissolving.
4. Add cold water and continue stirring until fully mixed.
5. Fill glasses with ice cubes and pour the lemonade over them.
6. Garnish with lemon slices and fresh mint if desired.
7. Serve immediately and enjoy that classic fair-style refreshment!

Prep Time: 5 minutes | Total Time: 5 minutes
Kcal: 120 kcal | Servings: 4

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