Chickpea Brownies

I know what you’re thinking. “This sounds gross. I’m not going to make this. Alli is stupid.”

Maybe you aren’t thinking that. But y’all, I have stumbled upon greatness (for once in my life) with this creation. My husband and I have such a major sweet tooth. We’re always reaching for ice cream or chocolate after dinner. And in quarantine… we gettin’ a lil thick. So this is a smarter dessert option for us – and it doesn’t even taste healthy. If you aren’t convinced yet, here are a few more reasons to make this:

  1. You get to throw it all in a blender.
  2. They are 150 calories per piece.
  3. It tastes like it’s gonna make you fat. But it won’t.

Ingredients – serves 9

  • 1 15oz can chickpeas (drained & rinsed!)
  • 3 tbsp almond milk
  • 1 tbsp nut butter (I used PB2)
  • 2 tbsp oil (any oil will work here, I used canola)
  • 1/4 cup cocoa powder
  • 1/2 cup sugar
  • 1/3 cup flour (I used all purpose, make it gluten free by using oat/almond flour)
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tsp instant coffee
  • 1/4 tsp salt
  • 1/3 cup chocolate chips


  1. Preheat oven to 350 degrees. Line an 8×8 dish with parchment paper. Parchment works best, but you can grease it as well.
  2. Drain the chickpeas and rinse them well!
  3. Ready for this? Dump all the ingredients (including chocolate chips!) into a blender or food processor. Blend until it’s smooth.
  4. Pour and spread into 8×8 dish. Bake at 350 for 11 minutes. Let them cool & then put them in the fridge for at least 3 hours. Since they are very fudgy, they need to set up. Store these in the fridge!

The Easiest Turkey Meatballs

I don’t ask for much. I like cheap & easy food that won’t make me fat. If you’re like me, then you should make these. As they bake, they get this amazing gorgeous parmesan-y crust on the bottom – *wipes drool*. I make these mini meatballs at least once per week. I put them on salads, drizzle them in alfredo sauce, eat them plain, throw them in a hash. You make them in one bowl, and bake them on one sheet. And if you’re gross like me, you’ll put aluminum foil down so you DON’T HAVE TO WASH THE PAN.

JuDgE mE.


  • 1 lb ground turkey (you can also use ground chicken)
  • 1 egg
  • 1/3 cup grated parmesan cheese (I use fresh, you can also use the green can cheese. I’m not judging.)
  • 1/2 cup panko breadcrumbs
  • 1 tbsp milk
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp pepper


  1. Preheat oven to 400 degrees
  2. Put all the ingredients in a bowl & mix. Rocket science, I know.
  3. Lightly coat aluminum foil covered baking sheet with cooking spray
  4. Roll between 40-50 mini meatballs and place onto baking sheet.
  5. Bake for 22-25 minutes

Note: If you’d prefer larger meatballs, just adjust the cooking time to 30 minutes

If you make this recipe, please let me know how it goes! Roast me in the comments if it sucks!

Serves: 5

Calories: 177 per 9 meatball serving

Peanut Butter-Stuffed Chocolate Cookies

You know what I love about American food culture?

We’re are convinced that the best kind of food is STUFFED. For example: baked potatoes are better stuffed with sour cream & bacon. Pizza crust is better stuffed with cheese. I feel like I should also mention the monstrosity of a “turducken” was invented here. It’s so American, and I freakin’ love it. Stuffed is better – so why not apply it to dessert?

These are soft brownie-like cookies with a glorious & gooey (I hate myself for using that word) peanut butter filling. They’re not pretty on the outside, but bite into them and you’re like “OKAY GIRL, YOU CUTE, I SEE YOU.”

My closing point: these are basically Reeses Cups in cookie form, and you need to make them.



  • 1/2 cup peanut butter
  • 1/2 cup powdered sugar


  • 1 stick butter, unsalted
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/3 cup creamy peanut butter
  • 1 tbsp milk
  • 1 egg
  • 1 tsp vanilla
  • 1 1/2 cups all purpose flour
  • 1/2 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt


  1. In a small bowl, stir together the peanut butter and powdered sugar. It’s supposed to be fairly dry. Set it in the fridge.
  2. Preheat oven to 375 degrees.
  3. In another small bowl, stir together the flour, cocoa powder, baking soda, and salt.
  4. In separate large bowl, beat together the butter, sugars, and peanut butter until smooth. Then, add your milk, egg, and vanilla until just combined. You can do this by hand or in a stand mixer with the paddle attachment.
  5. Start to incorporate your dry ingredients into the wet. Do so in batches. If the dough is crumbly and not coming together, you can add a bit more milk as needed.
  6. Take your filling mixture out of the fridge and set next to the cookie dough bowl. Using your hands, roll cookie dough into balls, about 2 tbsp in each. Flatten it gently into a thick disk & place on the cookie sheet. Repeat until all your dough is in flat circular disks.
  7. Using your hands, start rolling the filling into balls, about 1/2 the size of the cookie dough balls. Repeat & make enough to fill each cookie.
  8. Take a ball of filling, and place into the center of a flat cookie dough round. Wrap the dough around the filling until you can’t see the peanut butter. Shape it into a ball, then flatten gently with your hand or a cup. Repeat this for all the cookies. (This sounds like a lot of work, but it’s easy & quick once you get the hang of it).
  9. Once you have all cookies & stuffed and ready on the baking sheet, place in the oven for 10 minutes. Let them cool before serving.

Buffalo Chicken Dip

I’m an appetizer girl.

No, not a normal person who eats one appetizer and an entree. I am the person who orders 3 appetizers in lieu of a meal. Anytime I go out to eat I end up surrounded by plates with my pants unbuttoned. Sexy, I know.

Truthfully, I made this recipe because I’m so sick and tired of making normal food. I wanted an appetizer for dinner. My chicken thighs in the fridge screamed “SELL BY MAY 23RD” and it was the 22nd. So I did what I had to do. I made this killer, easy buffalo chicken dip for dinner. I’m sure my husband was not enthused because he’s a “meat and potatoes” kinda guy. He wisely refrained, and ate the dang dip for dinner 🙂

Jacob Quote: “It’s good, it’s just…. uh…. a lot of buffalo for dinner

Mkay, babe.


  • 2-3 cups chopped chicken. I baked 4 chicken thighs & chopped them finely.
  • 1 package cream cheese, softened
  • 3/4 cup buffalo wing sauce
  • 1/3 cup ranch dressing
  • 2 cups shredded cheddar

Serve with: lettuce, celery, tortilla chips, pretzels.


  1. Preheat the oven to 350 degrees. Grease/spray a 9×9 baking dish.
  2. Prepare your chicken. I baked mine in the oven with salt & pepper. You can also use canned chicken, rotisserie chicken, or any other leftovers you have. Just make sure it’s shredded or chopped finely.
  3. In a large bowl, combine chicken, cream cheese, buffalo sauce, and ranch. Add in 1 cup of shredded cheddar.
  4. Pour it into the prepared baking dish & top with the remaining 1 cup of cheddar.
  5. Bake for 15-20 minutes, until the cheese is melted.

Note: If you have leftovers, wrap the dip in tortillas, and bake at 350 for 10 minutes. Taquitos!

Carrot Cake

You know what I like my cake served with? A hearty serving of vegetables.

I’m just kidding, that sounds like a nightmare. I shouldn’t admit this, but I usually keep veggies out of my cooking. I eat them raw, but I don’t like them messing with my carbs & fat. I don’t want to eat my pizza covered in peppers & spinach. I want it to taste like crust, sauce and cheese. JUST LET MY PIZZA BE PIZZA DAMMIT.

But there is an exception to my feelings on cooked veggies. A cinnamon-y spiced cream cheese-laden cake. It makes my house smell like a hug. A big, warm, hug where both people are wearing sweaters. Am I making sense? No? Sounds about right.

Also, thanks to my cousin Cheyenne’s suggestion, I am now adding a new section to my recipes… JACOB QUOTES. Basically, my husband barely talks, and when he does I think it’s cute. So now you get to hear his reviews of my food.

Jacob Quote: “Alli, you’re like… a really good baker. I mean… this is…. really good.”


  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 4 eggs
  • 1 cup white sugar
  • 1 cup brown sugar
  • 3/4 cup canola oil
  • 1 tsp vanilla extract
  • 1/2 cup sour cream (can replace with greek yogurt or applesauce)
  • 3 cups grated carrots (this was 6 medium carrots for me)


  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 package cream cheese, softened
  • 2 1/4 cups powdered sugar
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon


  1. Preheat oven to 350 degrees. Spray two 9 inch cake pans, or line with parchment paper.
  2. In a medium sized bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. In a large bowl, whisk together the eggs, sugar, oil, vanilla, and sour cream until well combined. Stir in grated carrots.
  4. Gradually add dry ingredients into the wet ingredients. Fold in with a rubber spatula. To maintain a good texture, don’t overmix. Incorporate the ingredients until they’re just combined.
  5. Pour evenly into the two cake tins. Bake at 350 degrees for 30-35 minutes. A knife or toothpick inserted should come out clean.
  6. This part isn’t so fun. You have to let your cakes cool completely before adding frosting. However, if you let your cakes sit out at room temperature for 10 minutes, you can then put them in the fridge to speed up the cooling process!
  7. While cakes cool, make your frosting. Whip together butter, cream cheese, powdered sugar, vanilla, and cinnamon. It should be thick & spreadable.
  8. To assemble, place a big dollop on top of the bottom layer. Start small, and add more if you’d like. Ensure you have a majority of frosting for the rest of the cake. Top with the other cake, and spread the frosting over the top & sides. It doesn’t need to be pretty. You’re just gonna eat it anyway!

Note: If you don’t have cake pans, you can make this in a 9×13 pan. Bake at 350 for about 40 minutes.

Corn & Potato Chowder

Hmmm… it’s 90 degrees outside today. You know what sounds good?


I truly don’t know why I’ve been craving corn chowder lately, given the Florida heat. (NO I’m not pregnant, leave me alone). I’m also NOT a soup person. I can’t relate to people who actually like mushy veggies and noodles in salty broth. In fact, I am a firm believer that soup is merely a vehicle to dip bread in…..but this. This is different. It’s so creamy & filling, I don’t even need to eat bread with it. Obviously I’m going to, but still.

The best part? This is one of my mom’s favorite foods. So even if none of y’all try this recipe SHE WILL. Love ya Jenny.


  • 6 pieces bacon
  • 3 tbsp butter
  • 3 tbsp flour
  • 3 cups chicken broth
  • 3 large Russet potatoes, diced into 1 inch pieces
  • 1/2 cup milk
  • 2 cups shredded cheddar cheese
  • 1 can corn (or 2 cups frozen)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp salt (plus more to taste)
  • 1/2 tsp pepper
  • 1 tbsp cornstarch + 2 tbsp water

Note: you can sub 1/2 an onion and 2 garlic cloves for the powders. I just didn’t have any on hand.


  1. Cook your bacon. I baked mine in the oven for 15 minutes at 400 degrees. Set aside.
  2. Melt 3 tbsp butter in a large soup pot or dutch oven over medium heat. If using onion & garlic pieces instead of powder, cook them in the butter for a few minutes.
  3. Whisk in 3 tbsp flour. Allow it to bubble and become lightly brown.
  4. Pour in chicken broth & diced potatoes. Bring to a boil, then simmer at medium heat for around 8 minutes. Test a potato to ensure it’s tender & cooked.
  5. Pour in milk & shredded cheddar cheese and stir until the cheese is thoroughly melted.
  6. Pour in canned or frozen corn.
  7. Taste! I added the garlic & onion powder, salt, and pepper at this point. Make sure you taste & adjust the salt to your liking.
  8. In a small separate bowl, mix cornstarch with 2 tbsp water. Add to the soup & mix. This gets it to the perfect chowder consistency!
  9. Crumble the bacon, and stir it in. It gets softer in the soup, so if you prefer, you can just crumble it on top.

Enjoy with a dollop of sour cream, cheese & more bacon 🙂

Homemade Biscuits

I’ve been on a biscuit journey.

My kitchen has seen many failed biscuits. Flat ones, crumbly ones, burnt ones, you name it. I have rage-quit making biscuits many times. I really think I just over-complicate it. After many mornings flinging biscuit dough around my kitchen and mumbling swear words, I’ve got a recipe that’s idiot-proof.

I’m absolutely going to get shit for this, but here’s my hot take: you don’t need buttermilk to make good biscuits. I’ve done recipes with & without it – there was zero difference. FIGHT ME.

Go make yourself some biscuits and gravy, honey.

Ingredients (makes about 8 biscuits)

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tsp salt
  • 1/2 cup cold unsalted butter
  • 1 cup milk


  1. Preheat oven to 425 degrees.
  2. Mix flour, baking powder, and salt together with a fork in a large bowl.
  3. Using a cheese grater, grate the cold butter into the mixture. This ensures the butter is distributed evenly. If you don’t have a grater, just cut the cold butter into small cubes, and rub into the flour mixture until they’re the size of peas.
  4. Pour milk over the flour mixture, and mix it gently. I use my hands for this part. The dough will be slightly sticky.
  5. Flour your countertop, and dump the dough onto it. Knead it until it just comes together – I knead mine 10 times.
  6. Using a rolling pin or your hands, press the dough out to thickness between an inch and a half inch.
  7. A biscuit cutter is best to cut out the dough. I didn’t have one, so I used the lid of a mason jar. You could also use a glass.
  8. Cut out the biscuits (I got 6 instead of 8 because I like em thick).
  9. Bake for 15 minutes. Serve with butter, jam, or gravy.

Lemon Curd

Quarantine has changed me, man.

My weekends have gone from picnics, swimming, and brunch dates to figuring out how to entertain myself using the food in my fridge. This recipe is the product of that. Also, I promised myself I’d drink lemon water every morning, and that didn’t happen. So, I had to use them for something buttery & sugary. Obviously.

I’m glad I created this recipe, because it’s really amped up some of my recipes. I put this on waffles with blueberry jam for a special breakfast. It’s such an easy recipe that feels boujee af. Look at you girl, with your fancy lil lemon curd self.


  • 1/2 cup lemon juice
  • 1 tbsp lemon zest
  • 1/2 cup sugar
  • 3 large eggs
  • 1/2 cup cold unsalted butter


  1. Combine all the ingredients thoroughly in a medium pot.
  2. Place the pot over medium heat, and whisk it constantly. It’s going to take about 10 minutes to thicken. Ensure that the mixture is constantly moving so the eggs don’t scramble!
  3. Pour it into a mason jar or glass canister. I let it cool to room temperature before putting in the fridge.

Ideas for using the lemon curd: Use as a filling for macarons or thumbprint cookies. Top crepes, pancakes, waffles, or scones with it. Mix with blueberries, strawberries, and whipped cream for a light dessert.

Almond Chocolate Chip Biscotti

Poor biscotti. They’re just skinny lil overbaked cookies that only grandmas love…OR ARE THEY?

I remember where I was when I ate my first biscotti. I was housesitting for a neighbor, and was rifling through their cabinets for food. I came upon a chocolate-dipped biscotti, and thought “welp, I guess it’s kinda like a cookie.” And as I sat there watching Steve Harvey deadpan on Family Feud, I dipped that lil cookie stick into coffee. And it was a revelation.

It’s a cookie that soaks up coffee! Of all the things I’ve baked this quarantine, this is my absolute favorite. My husband, who barely ever speaks, looked over after eating 3 and said “Alli. These are like…. really good.”



  • 2 1/2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup (2 stick) unsalted butter, room temperature
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 1/2 tsp almond extract
  • 1/2 cup mini chocolate chips

optional: slivered almonds, dark chocolate pieces, toffee pieces etc. I only had chocolate chips 🙂


  1. Preheat oven to 350 degrees & line a baking sheet with parchment paper.
  2. In small bowl, combine flour, baking powder, and salt. Set aside
  3. In a large bowl or stand mixer, cream together softened butter and the sugars.
  4. Drop in the eggs one at a time & combine. Pour in almond extract. You can sub for vanilla, but then it will just be regular chocolate chip biscotti 🙂
  5. Add in the mixed dry ingredients about a half cup at a time until all is combined.
  6. Add in chocolate chips last, until mixed throughout.
  7. Flour your countertop, and dump out the dough. Divide it into two equal balls.
  8. With your hands, create a rectangular loaf shape out of each ball. It should be around 10 inches long, and at least 1 inch thick. Try to make the two loaves as even as possible.
  9. Transfer onto baking sheet. Bake for 20 minutes.
  10. Allow the loaves to cool for at least 15 minutes.
  11. Use a serrated knife to cut the loaves into 1 inch pieces. Arrange the pieces cut side down on the baking sheet.
  12. Lower the oven temp to 300 degrees. Bake the biscotti pieces for 30 minutes – 15 on one side, then flip them over for another 15 minutes.
  13. Store in an airtight container. Eat these dipped in coffee or tea!

Note: If you eat these without coffee you are an actual psychopath.

Chicken Piccata Meatballs

Being creative is getting REAL old, man.

This dang quarantine is cleaning me OUT of ideas. There are only so many things I can do with the same ingredients over and over! On top of that, my fridge caught on fire last week, (everything’s fine lol) so I’m pulling recipe ideas out of my butt. Not literally. That’s gross. You’re gross.

This was my creative process for the recipe: I had some ground chicken in my fridge. I stared at it intensely for 35 minutes. I ransacked the archives of my brain for flavors I like. Then I declared “I WILL PICCATA YOU.” And it was born. And it actually turned out great. Make this sh*t.



  • 1 lb ground chicken or turkey
  • 1/3 cup panko breadcrumbs
  • 1/3 cup grated parmesan
  • 1 egg
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper


  • 4 tbsp butter
  • 1 tbsp flour
  • 1 1/2 cups chicken broth
  • zest from 1 lemon
  • juice from 1 lemon (around 1/4 cup)
  • 1/4 cup capers + 1 tsp caper juice


  1. Preheat oven to 400 degrees
  2. Mix together all meatball ingredients. Roll them into about 25-30 meatballs. Place on a baking sheet covered in aluminum foil.
  3. Bake for about 30 minutes.
  4. Midway through cooking meatballs, start your sauce. Melt 1 tablespoon of butter in a large saucepan. Sprinkle flour over and whisk it together over medium heat for around one minute.
  5. Slowly pour in the chicken stock, whisking as you pour. Wait for it to thicken for about a minute.
  6. Add lemon juice, zest, and capers. Let it simmer for another few minutes, until it gets a bit thicker, stirring occasionally.
  7. Drop in the remaining 3 tablespoons of butter. Turn the heat to low or off if the meatballs are ready.
  8. Drop in your meatballs and coat with the sauce.
  9. Serve over spaghetti or rice!

Frito Casserole

I have done all the dishes. Every single dish that’s ever existed has been washed by my hands. I feel as though my entire quarantine has been spent slaving over the kitchen sink. Yesterday, after telling my husband for the 36th time that I’m never washing a dish again, I realized that it’s because I’m making so many meals. Too many meals that only serve one or two.

I threw this together yesterday because I wanted something hearty and with multiple servings. This way, when my husband asks what “we” are doing for lunch or dinner, I can direct him to the casserole pan in the fridge instead of screaming “DO YOU THINK I’M YOUR MAID?!”

I’m a catch.


  • 1 lb lean ground beef
  • 1 packet taco seasoning
  • 1 jar salsa (I use medium restaurant style)
  • 1/2 can refried beans
  • 1 can corn
  • 2 cups shredded cheddar cheese
  • 3 cups crushed Fritos

Directions (serves 8)

  1. Preheat oven to 375 degrees
  2. In a large pan, fully cook the ground beef & drain the fat.
  3. Pour in seasoning packet & corresponding amount of water in the directions.
  4. Dump in salsa, refried beans, and corn. Over medium heat, slowly combine until everything is a fairly thick consistency.
  5. Pour into a 9×13 casserole dish.
  6. Top with shredded cheddar first, then the crushed Fritos
  7. Place in the oven for 10 minutes, just enough for the cheese to melt.

Reheating: This is not best reheated in the microwave because the chips get soggy. Try reheating in the oven at 350 degrees for 5-10 minutes.