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    Tahini Breakfast Cookies

    January 10, 2019

    cookie, healthy, tahini, breakfast
    cookie, healthy, tahini, breakfast, lebanese
    Delicious, healthy and A COOKIE!!!!

    Cookies aren't just for December!

    Oh yeah, I am totally bringing the "C" word in January! I know, I know, we're all on a health kick, eating veggies, lean protein and and nothing else. But word to the wise, breakfast cookies are GOOD and good for you.

    I am the first to admit that I struggle with food, eating too much, too little or just not the right things. This year I turn 40, a huge milestone but also a little reality check for myself, a time to make sure I am fit and healthy for myself and my family.

    Mornings are a flurry of lunches being made, gathering homework, sometimes even a morning piano practice before heading out the door. By the time I'm back from school drop off it's 9:00am and I've been up for about 3 hours with nothing more than coffee. This year I'm treating myself better, and I have cookies to prove it!

    I set off to create a cookie filled with wholesome grains, nuts and fruit, something that would be tasty yet filling with little to no sugar. Of course, delicious enough for kids to gobble up. With a few unique ingredients these cookies have such depth of flavor and umph you're sure to go back for more.

    cookie, healthy, tahini, breakfast, lebanese
    The sesame seeds are definitely extra, but add a nice little touch.

    Lebanese Flair

    Wholesome doesn't have to be boring, I sought out some interesting flours to create a wholegrain cookie. Buckwheat flour intrigued and spelt flour is always a winner. I wasn't sure if they cookies would become dense with these heavy hitters but the results were the exact opposite, soft and moist. Tahini and olive oil provide the much needed delicious and healthy fats. While brown sugar and honey give them the sweetness they need. Keeping with that Lebanese flair, I added all spice, apricots and walnuts, all very common in Lebanese cuisine and pastries.

    I hope you enjoy making these and boost your mornings with something healthy, delicious and satisfying. As always, I love seeing your creations, tag me on Instagram or Facebook!! Don't forget to Pin the recipe!

    xoxo,
    Cosette

    cookie, healthy, tahini, breakfast, lebanese
    Print Recipe
    Breakfast Cookies
    Adapted from: https://www.allrecipes.com/recipe/218671/whole-grain-breakfast-cookies/
    cookie, healthy, tahini, breakfast
    Course Baked Good, Breakfast
    Keyword breakfast, cookies, lebanese, snack
    Prep Time 10 minutes
    Cook Time 10 minutes
    Servings
    cookies
    Ingredients
    • 1 cup ground walnuts plus additional for add-in*
    • 1 ½ cup old fashioned oats
    • ⅓ cup buckwheat flour *
    • ½ cup spelt flour *
    • 1 teaspoon baking soda
    • ½ tsp salt
    • 1 teaspoon all spice
    • ¼ cup olive oil
    • ½ cup tahini
    • ¼ cup honey
    • ⅓ cup brown sugar
    • 1 large egg
    • 1 large egg yolk
    • 1 teaspoon vanilla
    • ½ cup chopped walnuts
    • ½ cup chopped apricots I prefer Turkish apricots*
    • sprinkling sesame seeds
    Course Baked Good, Breakfast
    Keyword breakfast, cookies, lebanese, snack
    Prep Time 10 minutes
    Cook Time 10 minutes
    Servings
    cookies
    Ingredients
    • 1 cup ground walnuts plus additional for add-in*
    • 1 ½ cup old fashioned oats
    • ⅓ cup buckwheat flour *
    • ½ cup spelt flour *
    • 1 teaspoon baking soda
    • ½ tsp salt
    • 1 teaspoon all spice
    • ¼ cup olive oil
    • ½ cup tahini
    • ¼ cup honey
    • ⅓ cup brown sugar
    • 1 large egg
    • 1 large egg yolk
    • 1 teaspoon vanilla
    • ½ cup chopped walnuts
    • ½ cup chopped apricots I prefer Turkish apricots*
    • sprinkling sesame seeds
    cookie, healthy, tahini, breakfast
    Instructions
    1. Preheat oven to 375 degrees.
    2. In the bowl of a food processor, grind your cup of walnuts until it forms a powder/flour. Remove and add into a bowl with your oats, flours, baking soda, salt and all spice.
    3. In the bowl of the food processor add in your wet ingredients: olive oil, tahini, honey, brown sugar, eggs and vanilla. Pulse a few times to combine.
    4. Pour the wet ingredient mixture into the bowl with your dry ingredients as well as your walnuts and apricot pieces.
    5. Mix together until a cohesive dough forms. The dough will be very thick.
    6. Using a cookie scoop, scoop out dough portions and place on parchment or silpat lined cookie sheets. Sprinkle with sesame seeds.
    7. Bake each tray for 8 minutes, after 8 minutes, press cookies down gently with a wooden spoon to flatten slightly and bake for another 2 minutes.
    8. Remove, let cool and then place on rack. Store in sealed container or fridge. Enjoy!
    Recipe Notes

    **You could substitute flours if you choose, I have not done so yet but I would imagine traditional all-purpose would yield similar results. 

    **Feel free to change out your add-ins if walnuts and apricots aren't your style.

    **You could use almond flour or other nut flour in place of walnut flour (chose walnut due to an almond flour allergy in the family)

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    Strawberry Rosemary Galette

    May 28, 2018

    galette, strawberries, seasonal

    galette, strawberries, seasonal

    Perfect seasonal strawberries make this galette perfect all summer long.

    The Galette

    I love pie just as much as the next person, but sometimes I don't have the patience to make the perfect lattice or cut outs for my pie. Sometimes I just want to enjoy the benefits of pie without all the fuss and muss. Don't get me wrong, I LOVE gorgeous lattice work and beautiful cutouts, but they also take a ton of time and patience. 

    Enter pie's cousin, the galette. Just as tasty as pie with half the work, effort and stress. It's pie's younger, more hip cousin, a little less formal but packs just as much punch and flavor. I could make 4 galettes in the time it would take me to form one perfect pie, SERIOUSLY! So this Memorial Day or summer gathering, treat your friends to this delectable strawberry galette bursting with flavor and savory hints of rosemary. A savory crust sprinkled with Jacobsen's Rosemary Salt balances the sweetness to make this an unbelievable flavor profile.  

    I'll keep this short and sweet and give you even more time to skip ahead to the recipe and work on that perfect galette this holiday weekend! 

    strawberry galette

    Semolina and sugar mixture spread on rosemary crust. This layer helps absorb some of the strawberry juice.

     

    strawberry galette

    Strawberry rhubarb jam was used making this galette, any of your favorite jam works perfectly.

     

    Stawberry Galette

    Choosing local, fresh strawberries ensures the sweetest fruit.

     

    Strawberry galette

    Raw coarse sugar is less sweet than granulated sugar and has notes of molasses and caramel, perfect for topping the fresh berries.

     

    strawberry galette

    A hint of rosemary salt on the crust gives the galette a perfect balanced sweet and salty component.

     

     




    Print Recipe


    Strawberry Rosemary Galette

    galette, strawberries, seasonal

    Cuisine Dessert

    Prep Time 20 minutes
    Cook Time 25 minutes
    Passive Time 30 minutes

    Servings
    servings


    Ingredients
    Rosemary Pie Crust
    • 1 cup all purpose flour
    • ¼ cup spelt flour
    • 1 tablespoon sugar
    • ½ tsp kosher salt
    • ½ cup cold unsalted butter cut into small pieces
    • 5-6 tablespoon ice cold water
    • 1 teaspoon fresh rosemary, chopped + additional for topping baked galette

    Strawberry Galette Filling
    • 2 teaspoon semolina *can sub corn meal
    • 2 teaspoon granulated sugar
    • ½ cup strawberry or strawberry rhubarb jam *homemade is best but your favorite store bought will do
    • 8 oz fresh strawberries, sliced
    • 2 tablespoon raw coarse sugar
    • 1 large egg + splash of water
    • 1 teaspoon Jacobsen Rosemary Salt *can sub your favorite flake salt or use additional coarse sugar

    Cuisine Dessert

    Prep Time 20 minutes
    Cook Time 25 minutes
    Passive Time 30 minutes

    Servings
    servings


    Ingredients
    Rosemary Pie Crust
    • 1 cup all purpose flour
    • ¼ cup spelt flour
    • 1 tablespoon sugar
    • ½ tsp kosher salt
    • ½ cup cold unsalted butter cut into small pieces
    • 5-6 tablespoon ice cold water
    • 1 teaspoon fresh rosemary, chopped + additional for topping baked galette

    Strawberry Galette Filling
    • 2 teaspoon semolina *can sub corn meal
    • 2 teaspoon granulated sugar
    • ½ cup strawberry or strawberry rhubarb jam *homemade is best but your favorite store bought will do
    • 8 oz fresh strawberries, sliced
    • 2 tablespoon raw coarse sugar
    • 1 large egg + splash of water
    • 1 teaspoon Jacobsen Rosemary Salt *can sub your favorite flake salt or use additional coarse sugar

    galette, strawberries, seasonal


    Instructions
    Rosemary Pie Crust
    1. In the bowl of a food processor, combine your flours, sugar and salt.

    2. Pulse quickly to combine.

    3. Add in your cold butter pieces and pulse several times until crumbles form.

    4. Next, add in 4-5 tablespoons of ice cold water and pulse again. You may need another tablespoon or two. You want the mixture to form crumbles but not a sticky paste. Add in your chopped rosemary at the end.

    5. When the dough forms, dump onto a sheet of wax paper (it will still be crumbly). Form together and wrap and place in fridge to firm up for 30 minutes to an hour.

    Galette
    1. Preheat your oven to 425 degrees.

    2. Begin by rolling out your prepared dough into a large circle, about 9-10" onto a sheet of parchment paper. Place parchment with dough onto a sheet pan.

    3. Next, combine your semolina and sugar and spread evenly on the dough, leaving a border around the edges to fold.

    4. Spread your prepared jam on top of the semolina mixture.

    5. Next, place your sliced strawberries on top of the jam and sprinkle with your coarse sugar.

    6. Fold edges of the galette all around to form a crust. Brush the crust with an eggwash (1 egg + splash of water whisked).

    7. Finally, sprinkle the crust with your seasoned salt and bake on prepared baking sheet for 20-25 minutes until crust is golden and berries are soft and juicy.

    8. Remove from oven, sprinkle with additional chopped rosemary and let cool, slice and enjoy!


    Recipe Notes

    **You may use prepared pie dough and chop rosemary and add in or use as is. 

    **If you don't have spelt flour, continue by using all-purpose flour. Spelt flour gives more of a nutty flavor/taste but all-purpose works equally well. 


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    The BEST Chocolate Chip Cookies

    February 6, 2018

    Soft, chewy bakery style chocolate chip cookies.

    Soft, chewy bakery style chocolate chip cookies.

    Hi my name is Alessia, I am Cosette’s guest on the blog today. I’m also her daughter. I had ideas on what to write, and I chose to write about chocolate chip cookies. The next day after school, she asked me if I wanted to be her guest in the blog and I said yes.

    Why I Chose Chocolate Chip Cookies

    I like chocolate chip cookies because they have chocolate bits in them and when you take a bite you taste chocolate and cookie with butter. You could make it for  special events or for fun. I think it is fun to make them with kids. Follow the recipe below and have fun!

    Alessia, age 7

     

    Soft, chewy bakery style chocolate chip cookies.

     

    Soft, chewy bakery style chocolate chip cookies.

     

    Soft, chewy bakery style chocolate chip cookies.

     

    Soft, chewy bakery style chocolate chip cookies.

     

    Soft, chewy bakery style chocolate chip cookies.

     

    Soft, chewy bakery style chocolate chip cookies.

     

    Soft, chewy bakery style chocolate chip cookies.

     

    Soft, chewy bakery style chocolate chip cookies.

     

    Soft, chewy bakery style chocolate chip cookies.

     

    Soft, chewy bakery style chocolate chip cookies.

     

    Print Recipe
    The BEST Chocolate Chip Cookies
    After many tries and attempts on making chocolate chip cookies adjusting temperature, refrigeration/no refrigeration, various flours...these hailed to be the BEST! Hope you enjoy!
    Soft, chewy bakery style chocolate chip cookies.
    Course Baked Good
    Cuisine Dessert
    Prep Time 10 minutes
    Cook Time 15 minutes
    Servings
    large cookies
    Ingredients
    • 1 ½ cups unbleached all-purpose flour
    • ½ cup spelt flour
    • ½ teaspoon baking soda
    • ½ teaspoon kosher salt
    • ¾ cup unsalted butter, melted
    • 1 cup dark brown sugar, packed
    • ½ cup granulated sugar
    • 2 teaspoon vanilla extract
    • 1 large egg
    • 1 large egg yolk
    • 1 ½ cups dark chocolate chips
    • Jacobsen Guittard Chocolate Salt or other finishing flake salt
    Course Baked Good
    Cuisine Dessert
    Prep Time 10 minutes
    Cook Time 15 minutes
    Servings
    large cookies
    Ingredients
    • 1 ½ cups unbleached all-purpose flour
    • ½ cup spelt flour
    • ½ teaspoon baking soda
    • ½ teaspoon kosher salt
    • ¾ cup unsalted butter, melted
    • 1 cup dark brown sugar, packed
    • ½ cup granulated sugar
    • 2 teaspoon vanilla extract
    • 1 large egg
    • 1 large egg yolk
    • 1 ½ cups dark chocolate chips
    • Jacobsen Guittard Chocolate Salt or other finishing flake salt
    Soft, chewy bakery style chocolate chip cookies.
    Instructions
    1. Preheat oven to 325 degrees and line 2 cookie sheets with silicone or parchment paper.
    2. In a small bowl, combine flours, baking soda and salt. Whisk until combined.
    3. In the bowl of a stand mixer, combine melted butter and sugars. Mix on medium speed for 2-3 minutes until creamed.
    4. Add in egg + egg yolk + vanilla and continue to mix for another 2-3 minutes.
    5. Turn mixer to low and slowly add in flour mixture.
    6. Finally add in the chocolate chips.
    7. Using a ¼ cup, scoop dough onto prepared cookie sheets. 5 cookies to a sheet, one in each corner and one in the center. Top with a pinch of finishing salt if you'd like.
    8. Bake for 15-18 minutes, until edges are crispy and center is still soft. Remove and let cool on rack. Enjoy!
    Recipe Notes

    Recipe adapted from:
    http://allrecipes.com/recipe/25037/best-big-fat-chewy-chocolate-chip-cookie/

     

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    Chocolate Olive Oil Cookies

    September 20, 2017

    cookie, chocolate, olive oil, dessert

    cookies, olive oil, chocolate, baking, chocolate chip

    Carapelli Olive Oil elevates these cookies from simple to divine.

    There are some things that you just fall in love with. Cute babies, fresh flowers, the smell of a fresh rain, new shoes and these cookies! Seriously, you will fall in love with these cookies because they are soft, chewy and have such a depth of flavor. Since fall is on the horizon, a few extra cookies is just what the doctor ordered. Add some molasses and brown butter and we're really talking fall! A touch of Carapelli Unfiltered Organic Extra Virgin Olive Oil makes these cookies really special, that nutty flavor plays so well with the brown butter and molasses to create a perfect treat. 

    cookie, chocolate, olive oil, dessert

    Scoops of this perfect dough get ready for the oven.

    The cookie is a science all on its own balancing what ingredients and process to make them the ULTIMATE:

    BUTTER or OIL
    BROWN SUGAR or GRANULATED SUGAR
    REFRIGERATE or NOT

    Then you have to decide do you want them: CHEWY or CAKEY? So many choices and so many variations. I'm a big fan of a chewy cookie with a crispy edge, the ultimate balance. If I want a cakey cookie, I'd rather just eat cake!

    These cookies go one step beyond your average chocolate chip cookie with the addition of cocoa powder. The cocoa powder gives the cookies that signature crinkle and really make it decadent. 

    I'm not saying these are the BEST cookies you'll ever have, but I do think if you don't try them you may regret it. Don't you want to sample a bite of heaven? A cookie that has deep flavors of olive oil, molasses and brown butter, giving them an almost caramel note? 

    So, grab your mixer and make a batch today!

    cookie, chocolate, olive oil, dessert

    Those puddles of chocolate and salt are rich and gooey!

    As always, I would love to see your creations! Tag me on Instagram @CosettesKitchen or post on my Facebook Page. 

    xoxo,
    Cosette

    Print Recipe
    Chocolate Olive Oil Cookies
    cookie, chocolate, olive oil, dessert
    Course Dessert
    Cuisine Dessert
    Keyword cookies
    Prep Time 15 minutes
    Cook Time 20 minutes
    Servings
    Ingredients
    • ½ cup unsalted butter melted and browned, then cooled
    • ¼ cup Carapelli Unfiltered Organic Extra Virgin Olive Oil
    • ¾ cup packed dark brown sugar
    • ½ cup granulated sugar
    • 1 tablespoon molasses
    • 1 tablespoon vanilla extract
    • 1 egg
    • 1 egg yolk
    • 1 ¾ cups all purpose flour
    • ½ teaspoon baking soda
    • ¼ cup cocoa powder
    • ½ teaspoon kosher salt
    • ¾ cup dark chocolate chunks extra for tops
    • Flake sea salt optional
    Course Dessert
    Cuisine Dessert
    Keyword cookies
    Prep Time 15 minutes
    Cook Time 20 minutes
    Servings
    Ingredients
    • ½ cup unsalted butter melted and browned, then cooled
    • ¼ cup Carapelli Unfiltered Organic Extra Virgin Olive Oil
    • ¾ cup packed dark brown sugar
    • ½ cup granulated sugar
    • 1 tablespoon molasses
    • 1 tablespoon vanilla extract
    • 1 egg
    • 1 egg yolk
    • 1 ¾ cups all purpose flour
    • ½ teaspoon baking soda
    • ¼ cup cocoa powder
    • ½ teaspoon kosher salt
    • ¾ cup dark chocolate chunks extra for tops
    • Flake sea salt optional
    cookie, chocolate, olive oil, dessert
    Instructions
    1. Preheat oven to 325 degrees F. Makes approximately 24 cookies.
    2. Line 2 cookie sheets with parchment paper or silicone mats.
    3. In a small saucepan, melt your stick of unsalted butter. Allow to melt and slowly begin to brown. You'll start to see brown bits forming, stir and swirl the pan making sure the butter doesn't burn. You'll start to smell some caramel notes, remove from heat when browned.
    4. In your mixing bowl, cream together the melted (but cooled) browned butter, olive oil, sugars and molasses. Beat in the vanilla and eggs until creamy, about 5 minutes. Slowly mix in the dry ingredients (sift the baking soda and cocoa powder), mix until just combined. Add in the chocolate chunks.
    5. Drop cookies (about 2 tablespoons per cookie) onto cookie sheets 2 inches apart. Bake for 15 minutes then top with additional chocolate chunks and flake salt. Bake for another 3-5 minutes until edges are crisp and centers are soft.
    6. Allow to cool in the pan for 5 minutes then transfer to wire rack.
    Recipe Notes

    **You can freeze cookie balls (omit salt) on a sheet pan then transfer to a ziploc bag. Pop out a few cookies whenever you want and bake them off. 

    **Store cookies in an airtight container for 3-5 days

    **Best to bake 1 cookie sheet at a time, if you bake 2 at once, swap trays halfway to ensure even baking. 

     

     

     

     

    Share this Recipe

    Mini Banana Walnut Muffins

    September 13, 2017

    Anyone who has been to my house or has seen pictures on my Instagram stories can attest to the fact that I ALWAYS have bananas turning on my counter! I buy the bananas, the children say they'll eat the bananas but then two days later the said bananas are still there, slightly mushier. What can you do?? Well, one thing is to make banana muffins! This time of year I'm always trying to make extra snacks for lunches or breakfast that kids will like and pack a little punch. My youngest, Isaac has been asking all week for muffins so I decided to wait for him and make them together after school. 

    What you can't see in these ridiculously adorable photos, is the fact that I totally cringe when my kids make something with me. I know it's all a learning experience (which I aim to give them) but it also drives me nuts that the scoop was backwards, there were drips, at one point while mixing the wet ingredients he began spinning the bowl so the contents all went up to the sides and guess where that coconut oil went?!? Yup, all over the place! But despite the craziness, what I do stress and teach my kids is about good wholesome food, cleanliness in the kitchen and proper etiquette while cooking or baking. If my kid touches their nose, they go wash their hands AGAIN! If they lick their finger, guess what, hand washing AGAIN! I want them to learn to be confident in the kitchen but that also goes with knowing the proper way to work.

     

    In the end, we both had a fabulous time making these sweet little treats. The suggested prep time listed below is WITHOUT a 5 year old helping (obviously)! I would double the time if a little one is doing the work! I hope you enjoy some of these hilarious and inspirational pictures and inspire you to bake with your littles. As always, I would love to see your creations! Tag me on Instagram @CosettesKitchen or post on my Facebook Page. I'm sure Isaac would LOVE your feedback as well, leave him a comment! 

     

     

     

     Can I eat the muffins yet MOM??

    Print Recipe
    Mini Banana Walnut Muffins
    Course Baked Good, Breakfast
    Prep Time 15
    Cook Time 20 minutes
    Servings
    muffins
    Ingredients
    Muffins
    • 1 ½ cups unbleached all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • ½ cup granulated sugar
    • ¼ cup brown sugar
    • ½ teaspoon cinnamon
    • ½ teaspoon kosher salt
    • 3 large ripe bananas mashed
    • 1 large egg
    • 1 tsp vanilla extract
    • ⅓ cup coconut oil *
    • ½ cup chopped walnuts *optional
    Crumb Topping
    • ½ cup unbleached all-purpose flour
    • ¼ cup brown sugar
    • 1 teaspoon cinnamon
    • 4 tablespoon unsalted butter, softened
    Course Baked Good, Breakfast
    Prep Time 15
    Cook Time 20 minutes
    Servings
    muffins
    Ingredients
    Muffins
    • 1 ½ cups unbleached all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • ½ cup granulated sugar
    • ¼ cup brown sugar
    • ½ teaspoon cinnamon
    • ½ teaspoon kosher salt
    • 3 large ripe bananas mashed
    • 1 large egg
    • 1 tsp vanilla extract
    • ⅓ cup coconut oil *
    • ½ cup chopped walnuts *optional
    Crumb Topping
    • ½ cup unbleached all-purpose flour
    • ¼ cup brown sugar
    • 1 teaspoon cinnamon
    • 4 tablespoon unsalted butter, softened
    Instructions
    Crumb Topping
    1. Combine all the ingredients for the topping, combine and with a fork cut butter until mixture is crumbly.
    Muffin
    1. Preheat oven to 400 degrees F Grease 36 mini muffin tins with non-stick spray.
    2. Combine all the dry ingredients in a large mixing bowl. Set aside.
    3. In another smaller bowl, mix mashed bananas, egg, vanilla and coconut oil. Mix together with a fork until combined.
    4. Pour the wet banana mixture into the dry ingredients and fold gently until just combined.
    5. Fold in chopped walnuts.
    6. Fill mini-muffin tins to the top of each prepared muffin tin.
    7. Top each muffin with some of the crumb topping mixture.
    8. Bake for 5 minutes at 400 degrees, then immediately reduced temperature to 375 degrees and bake for another 15 minutes or until muffins are done with a cake tester.
    9. Remove from oven and let cool for 5-10 minutes then transfer to cooling rack. Enjoy!
    Recipe Notes

    Can substitute oil, butter or margarine for coconut oil

    Walnuts are optional and can be subbed for mini chocolate chips or omit completely. 

    Adapted from the NYT Cooking
    https://cooking.nytimes.com/recipes/6245-king-arthur-flours-banana-crumb-muffins?mcubz=1

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    My name is Cosette Posko and I reside in Portland, Oregon with my family of five. Originally from Pennsylvania, I moved to the great Pacific Northwest about 15 years ago and have been here ever since.

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