justine_snacks
11 recipes converted from their YouTube cooking videos.
Tahini Egg Salad Muffin Cups
A bright, creamy egg salad made with tahini, lemon, and parsley served in bite‑size, lightly baked bread cups. Perfect for brunch parties, picnics, or a snack on the go.
Sour Cream & Caramelized Onion Galette!
A savory vegetarian tart featuring deeply caramelized onions, rosemary, and tangy sour cream baked in a buttery puff pastry crust. Inspired by a hand‑pie shop in Edinburgh, this tart delivers rich, buttery flavor with a crisp golden top.
Blueberry Muffins with Lemon Ginger Sugar Topping
Fluffy, buttery blueberry muffins topped with a bright lemon‑ginger sugar crumble. The recipe is ultra‑easy: combine wet ingredients, fold in dry, add fresh berries, sprinkle a citrus‑spiced sugar and bake. Perfect for breakfast, brunch or a snack.
Chocolate Bourbon Pecan Pie Cake
A decadent four‑layer wedding cake that combines two rich chocolate cakes with two gooey bourbon‑infused pecan pies, all sandwiched with a brown‑butter bourbon buttercream and finished with a chocolate bourbon buttercream. Perfect for celebrations or anyone who loves the marriage of chocolate, pecans, and bourbon.
Salsa Macha Baked Salad!
A hearty baked salad featuring a nutty‑spicy salsa matcha dressing, marinated chicken and crispy beans tossed with kale and cabbage. Perfect for a protein‑packed dinner that combines vegetarian and meat options in one pan.
My favorite dinner when I’m cooking just for me :) 🍠
A hearty, nutritious meal featuring baked sweet potatoes filled with smoky barbecue-glazed salmon and sautéed kale. Perfect for a quick weeknight dinner or a satisfying lunch.
Chicory Salad with Citrus Dressing over Ricotta Toast!
A bright, crunchy winter salad featuring sliced sunchokes tossed in a sweet‑citrusy orange‑olive dressing, mixed with creamy ricotta and protein‑rich white beans. Perfect for four meal‑prep lunches that feel restaurant‑quality in minutes.
Baked Salads are the best salads
A warm, one‑sheet‑pan autumn salad featuring roasted butternut squash, red onion, kale, lentils, toasted almonds, crisp fried sage, and golden fried goat cheese, tossed in a tangy apple cider vinaigrette. Perfect for a cozy dinner or make‑ahead meal.
How to make a baked salad
A hearty autumn baked salad that combines roasted Swiss chard and cabbage with nutty farro, toasted chickpeas, pumpkin seeds, dried cranberries, creamy goat cheese and a tangy sweet‑and‑sour agra dolce dressing. Perfect for a seasonal lunch or dinner and featured on New York Times Cooking.
Baked salad season is upon us
A warm, hearty baked salad perfect for autumn. Crispy roasted mustard greens, Brussels sprouts, and red cabbage are tossed with a tangy maple‑Dijon dressing, then finished with dried cranberries, pumpkin seeds, chickpeas, creamy goat cheese, and fresh parsley. Ideal as a main course or a satisfying side.
Baked Kale Salad with Brussels Sprouts, Honey Mustard & Green Apple 💚
A hearty baked grain salad featuring gluten‑free sorghum, crisp green apple, toasted hazelnuts, sharp cheddar, and a sweet‑tangy sorghum‑syrup mustard dressing. Perfect as a main‑course or a satisfying side.