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    breakfast

    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)

    Share this Recipe

    Orange Cranberry Scones

    November 19, 2018

    scones, cranberries, thanksgiving, fall, orange, baking

    scones, cranberries, thanksgiving, fall, orange, baking

    A drizzle of orange glaze and sprinkle of hazelnuts to top them off and give them that extra something.

     

    Oh Thanksgiving, the time of year where we go completely INSANE for one day of binge eating. Us Americans really do it right! But in all seriousness, it's basically the Superbowl for foodies, am I right? Days and weeks of preparation for the perfect desserts, sides and appetizers. Gathering all your closest friends and family to celebrate nothing other than FRIENDSHIP. It really is the quintessential holiday. 

     

    Thanksgiving Morning

    Like most holidays, tradition comes into play heavily! Beware, anything you start in 2018, be ready to continue for the next 10 years (especially those with kids). We introduced our kids to the Macy's Thanksgiving Day parade a few years ago. It was one of their first experiences watching live TV, including all those brainwashing commercials. I happened to make some Cranberry Orange Scones for something to nosh on before our 10 course meal later that night. Fast forward a few year later, guess what my kids do every Thanksgiving? Yup, watch the Macy's Thanksgiving Day parade and nosh on Cranberry Orange Scones. Who am I to mess with tradition? 

    Cranberry Orange Scones

    Tender, flaky and cranberry orange goodness! Perfect for your holiday table.

     

    Scones

    These simple scones come together rather easily and quickly, but the best part is you can prepare them days even a few weeks ahead of time. Making them ahead and popping them into the freezer will make you a STAR Thanksgiving morning. It's also one less thing to worry about preparing. Fresh cranberries are the star of this scone, with fragrant hints of orange and flaky layers they're sure to be a hit! 

    One bowl, a few tools and you're ready to create magic in the kitchen. Once mixing your dry ingredients together, work the few tablespoons of butter together between your fingers or with a pastry cutter. Pour in your heavy cream (aka liquid gold) and mix together gently until a shaggy dough forms. Dump onto a clean surface and work your dough gently into a rectangle, fold over a few times gathering all the loose dough bits to incorporate. Once a solid dough forms, cut in half then shape each half into a round about 1.5" thick. Cut into 6 pieces for each circle for smaller scones. Place on your prepared baking sheet (parchment or silicone lined) and pop into the freezer or bake immediately. After baking, allow to cool and drizzle the delicious orange glaze on top for a perfect morning treat. 

    Whatever your Holiday traditions, wishing you the best and most festive! As always, I love seeing your creations! Tag me on Instagram or Facebook for a chance to be featured in my stories! 

    xoxo
    Cosette

    scones, cranberries, thanksgiving, fall, orange, baking

    Fresh cranberries are naturally tart, a little sugar and butter help create something delicious.

     

    scones, cranberries, thanksgiving, fall, orange, baking

    Combine the butter into your dry ingredients until little pebbles form.

     

    scones, cranberries, thanksgiving, fall, orange, baking

    Heavy cream makes these scones ANYTHING but dry!

     

    scones, cranberries, thanksgiving, fall, orange, baking

    Use your hands to form 2 circles then cut into triangles.

     

    scones, cranberries, thanksgiving, fall, orange, baking

    The height on these scones make them sooooo tender and flaky!

     

    For more cranberry inspiration, check out these amazing blogs and the Instagram hashtag #yesyoucranberry

    What Annie’s Eating Cranberry Gin Fizz

    Square Meal Round Table’s Cranberry Orange Streusel Pie

    Easy and Delish -- Avocado Cranberry Hummus Dip

    The Cooking of Joy’s Cranberry Curd Tart

    Jessie Sheehan Bakes - Cranberry Buckle

    Ciao Chow Bambina - Cranberry Pecan Cracker Spread

    Baking The Goods - Cranberry Apple Brown Butter Crumble Pie

    Katiebird Bakes - Cranberry Sauce Breakfast Rolls

    Crumb Top Baking’s Cranberry Orange Overnight Oatmeal Muffins

    The Baking Fairy - Vegan Cranberry Apple Bundt Cake

    You Can Live Rich On Less - Cranberry Cherry Tarts

    Sift & Simmer - White Chocolate Cranberry Cookies

    Bappy Girl - https://bappygirlyum.blogspot.com/

    Ronnie Fein - Baked Goat Cheese with Honey Sauce and Cranberries:  http://www.ronniefein.com/blog/on-hanukkah-lets-not-forget-that-a-woman-played-a?rq=Cranberries

    Lemon Thyme and Ginger https://lemonthymeandginger.com/baked-french-toast-apple-cranberry-compote

    Cranberry Agua Fresca with Mint and Lime: http://www.holajalapeno.com/2016/11/cranberry-agua-fresca.html

    Cranberry Pie with Dried Figs and Cashews: http://www.ronniefein.com/blog/honey-cashew-pie

    Susannah Chen’s Cranberry Pico de Gallo

    Katherine in Brooklyn: Cranberry Cinnamon Buns

    Pie Girl Bakes: Dark Chocolate Chunk Cranberry Cookies

    Clean Plate Club: Glazed Cream Puffs with Cranberry Buttercream

    Tiny Kitchen Capers: http://www.tinykitchencapers.com/white-chocolate-cranberry-oatmeal-cookies/

    Le Petit Eats: Dark Chocolate Tart with Cinnamon Sugared Cranberry

    Prickly Fresh’s: Cranberry Crostini with Prosciutto & Port Salut

    Zestful Kitchen: Naturally Sweetened Cranberry Curd

    Simple and Sweet Food: Fresh Ricotta and Spiced Cranberry Crostini

    Frosting and Fettuccine  http://frostingandfettuccine.com/cranberry-cheesecake-bars/

     


    Print Recipe


    Orange Cranberry Scones

    scones, cranberries, thanksgiving, fall, orange, baking

    Course Baked Good
    Cuisine American
    Keyword breakfast

    Prep Time 10 minutes
    Cook Time 18 minutes

    Servings
    scones


    Ingredients
    Scones
    • 3 cups all purpose flour
    • 1 tablespoon baking powder
    • ½ teaspoon kosher salt
    • ⅓ cup granulated sugar
    • 4 tablespoon unsalted butter
    • ¾ cup fresh cranberries, cut in half
    • 1 zest of orange
    • 1 ⅓ cup heavy cream (additional as needed)

    Orange Glaze
    • 1 ½ cup powdered sugar
    • 2 tablespoon fersh orange juice
    • hazelnuts for topping optional

    Course Baked Good
    Cuisine American
    Keyword breakfast

    Prep Time 10 minutes
    Cook Time 18 minutes

    Servings
    scones


    Ingredients
    Scones
    • 3 cups all purpose flour
    • 1 tablespoon baking powder
    • ½ teaspoon kosher salt
    • ⅓ cup granulated sugar
    • 4 tablespoon unsalted butter
    • ¾ cup fresh cranberries, cut in half
    • 1 zest of orange
    • 1 ⅓ cup heavy cream (additional as needed)

    Orange Glaze
    • 1 ½ cup powdered sugar
    • 2 tablespoon fersh orange juice
    • hazelnuts for topping optional

    scones, cranberries, thanksgiving, fall, orange, baking


    Instructions
    1. Place a rack in the upper third of the oven and preheat oven to 425 degrees F. Line a baking sheet with a Silpat or parchment paper and set aside.

    2. In a medium bowl, whisk together flour, baking powder, salt, and sugar. Cut in butter and work into small crumbles with pastry cutter or fingertips. Add in cranberries, zest and gently toss together.

    3. In a liquid measuring cup mix together vanilla extract and 1 ⅓ cups cream. Drizzle the cream mixture into the flour mixture, tossing gently until a cohesive dough forms. Add 2-3 more tablespoons of cream if necessary to create a moist, cohesive, but not sticky dough.

    4. Dump the dough onto a lightly floured work surface. Gently gather and knead the dough into 2 disks, rolling gently to create about 1.5" thick. Cut each disk into 6 even triangles. **see note below for freezing

    5. Place 1-inch apart on the prepared baking sheet and bake for 18-20 minutes or until golden brown and cooked through (best to bake 1 tray at a time, if you can't, swap trays at the halfway point to ensure even baking and browning on top).

    6. Remove from the oven and transfer to cooling rack. Make glaze, whisk powdered sugar and juice until a smooth glaze forms. Drizzle on top of cooled scones, top with hazelnuts if you like.


    Recipe Notes

    **Make ahead. Go through all the steps for scones except baking. Once you have cut scones, you can freeze on the baking sheet until form then toss them into a zip lock bag. Anytime you want a fresh scone, pop into the oven and glaze! Great before the holidays!


    Share this Recipe

    Date Rice Krispie Treats

    October 3, 2018

    rice krispies, dates, tahini, lebanese, school, treat

    rice krispies, dates, tahini, lebanese, school, treat

    Wholesome, filling and delicious. These Rice Krispie treats will be a hit with anyone.

    Date Rice Krispie Treats

    I know exactly what you're thinking, why on Earth did you think it was a good idea to change a classic Rice Krispie treat? To be perfectly honest, I love rice krispie treats as much as my kids: sweet, gooey and almost so light and fluffy you forget how bad they are for you. I'm a firm believer of everything in moderation so we will ABSOLUTELY still make traditional rice krispie treats. But, these new treats will have you wishing for more. 

    Why Dates? 

    I'm pretty much obsessed with dates, they are sweet, filling and not to mention, good on the digestive system. They also happen to be a perfect natural sweetener, truly nature's candy. Dates in Arabic is pronounced "Tammr". Tammr is a natural filling for many Lebanese desserts including ma'mmoul or these easy and delicious date cookies. Dates are commonly found in the Middle East including Lebanon. These sweet pieces of nature's candy are perfect alone or to create into a paste for easier use. Date paste is simply dates pitted, softened, blended and packaged. Using date paste in desserts is much easier and less time consuming than pitting and processing dates oneself. 

    Tahini, the perfect match

    It seems only fitting to pair dates and tahini. Tahini, sesame paste is nutty, warm and rich. While tahini is traditionally used in many savory dishes like hummus, baba ganoush or garlicky sauces, it also has it's place in sweets. Think of tahini like any nut butter and can truly replace a nut butter in a recipe for an allergy-free alternative. Not quite as overpowering as many nut butters, it is the perfect accompaniment to the very sweet date. 

    rice krispies, dates, tahini, lebanese, school, treat

    Try and not to eat the whole tray!

    Breakfast or Snack

    What better way to bring these two superfoods together in an easy to grab treat good for breakfast or snack anytime of day, rice krispies! Even though dates are sweet and tahini has characteristics of nut butters, sometimes kids are reluctant to eat either. I wanted to create a healthy, delicious and sweet treat I could give my kiddos and not feel guilty. Something that will satisfy their sweet tooth but also fill their bellies with goodness. These would be a great lunchbox addition or to serve as a school snack.  Not to mention my hubs and I love them! I can easily grab one and go in the morning with my coffee for a healthy and filling breakfast. 

    I hope you enjoy this simple recipe, wholesome and delicious! As always, I love to see your creations be sure to tag me on Instagram or Facebook if you give this a try. Don't forget to Pin for later, tap the "Pinterest" button on any image. 

    Xoxo
    Cosette

    rice krispies, dates, tahini, lebanese, school, treat

    Pin for later!


    Print Recipe
    Date Rice Krispie Treats
    I cut these into 20 small squares in my 9x7 pyrex glass dish. Smaller sized bites are perfect!
    rice krispies, dates, tahini, lebanese, school, treat
    Course Dessert
    Cuisine Lebanese
    Keyword breakfast, snack
    Prep Time 5 minutes
    Cook Time 5 minutes
    Servings
    Ingredients
    • 13 ounces date paste
    • 1 tablespoon coconut oil
    • ¾ cup tahini
    • ½ teaspoon kosher salt
    • 4 ½ cups Rice Krispie cereal
    • flake salt for tops
    Course Dessert
    Cuisine Lebanese
    Keyword breakfast, snack
    Prep Time 5 minutes
    Cook Time 5 minutes
    Servings
    Ingredients
    • 13 ounces date paste
    • 1 tablespoon coconut oil
    • ¾ cup tahini
    • ½ teaspoon kosher salt
    • 4 ½ cups Rice Krispie cereal
    • flake salt for tops
    rice krispies, dates, tahini, lebanese, school, treat
    Instructions
    1. Spray a 9x7 pan with cooking spray and set aside.
    2. In a large pot, add your date paste and coconut oil. Heat on low until the date paste begins to soften and melt.
    3. Add in your tahini and salt and continue melting until the mixture is combined and soft.
    4. Add in your cereal and fold into the date mixture using a spatula until all pieces are coated.
    5. Dump mixture into prepared pan and press down to flatten.
    6. Top with flake sea salt if desired. Cut and enjoy!
    7. Cover or place pieces in sealed container. Good for 3-5 days.
    Share this Recipe

    Lebanese Sfouf Cake

    September 18, 2018

    cake, breakfast, lebanese, semolina, taste

    cake, breakfast, lebanese, sfouf

    Sfouf, Lebanese semolina cake with a yellow hue.

    There is something about the smell of Lebanese desserts that just whisk me away to my childhood. Rose water, orange blossom water, anise, mahlab, those are the most intoxicating smells. So much so, that the second my son walked in the door from school today, he asked if I made batlawa (Lebanese baklava), it's that aroma, even HE knows and loves. 

    This cake is however not like batlawa, it is a cake that is served with coffee or tea. A simple breakfast cake similar to cornbread or biscotti and just sweet enough. When I was growing up I remember my mom having coffee dates with her friends. They would come by the house, a pot of Turkish coffee steamed on the stove and my mom would have some cookies or cake, like this sfouf to enjoy. I was lucky enough to get my own coffee cup and dunk cookies or cake into it. I got all the coffee goodness soaked in through my sweet treat. This cake is perfect for that, and brings back so many memories. 

    cake, semolina, sfouf, lebanese, breakfast

    Plates of Sfouf cake shared with friends over coffee.

    What is semolina? 

    In Arabic, Sfouf literally translates to "lines" so to me, the most important part of this cake is the nuts all lined up perfectly in rows. Definitely not important to the taste but just helps with the appearance of the cake to its intended look. Like many Arabic desserts, Sfouf contains semolina. Semolina is coarse, purified wheat middlings of durum wheat and is typically used in pasta (that's why pasta has a yellow hue). The semolina gives the cake a distinct nutty and flavorful texture. Semolina cakes comes in a few different forms in Lebanese cuisine: sfouf the simplest cake, numoora which is similar in color and taste but is soaked in a sweet attayr sauce that turns it from simple to addictive and finally sfouf bi dibis, a cake using date molasses. 

    But what about it's yellow color? 

    Sfouf doesn't get it's bright yellow color from the sweet aromatic spices, but rather from an extremely beneficial spice, turmeric. Turmeric is thought to have many health properties including:

    • natural anti-inflammatory
    • decreased cancer risk
    • cardiovascular benefits
    • improves digestive issues

    But let's be honest, the small amount in this cake won't necessarily cure all the above ailments, but it does look pretty and taste good! To benefit from the full benefits of turmeric you'd need to consume a lot or take supplements. 

    I want cake!!!

    So if you're craving a luscious chocolate gooey slice of cake, sorry to disappoint. This cake is definitely not going to hit that sweet spot for you. It is however tasty, warm and amazing, especially on those cold fall and winter mornings. It's a one bowl mix (my fav), no eggs and can easily be made vegan by swapping the milk. I hope you give it a try and share your thoughts on this Lebanese classic. 

    As always, I love seeing your creations! Be sure to tag me if you give this a try, Instagram @CosettesKitchen or post on my Facebook Page.

    XOXO
    Cosette

     

    sfouf, lebanese, cake, breakfast, semolina

    A blend of dry ingredients, the turmeric yields the signature yellow color.

     

    sfouf, lebanese, cake, breakfast, semolina

    Wet ingredients turn the batter golden in color.

     

    sfouf, lebanese, cake, breakfast, semolina

    Tahini is used to grease the pan, which not only helps the cake from sticking but also gives the cake a nutty flavor.

     

    breakfast, sfouf, lebanese, semolina, turmeric

    Rows of nuts line the top, the batter is thick so the nuts don't sink.

     

    breakfast, sfouf, lebanese, semolina, turmeric

    Coming out of the oven the smell is intoxicating. Don't worry if it cracked a bit. This cake is meant to be simple, rustic and full of flavor.

     

    Print Recipe
    Lebanese Sfouf Cake
    A delicious and simple cake combining semolina flour, turmeric and anise flavors.
    cake, breakfast, lebanese, semolina, taste
    Course Breakfast, Dessert
    Keyword breakfast, cake
    Prep Time 5 minutes
    Cook Time 1 hour
    Servings
    Ingredients
    • 1 ½ tablespoon tahini
    • 2 cups all purpose flour
    • 1 cup semolina flour
    • 1 ¼ cup granulated sugar
    • 1 ½ teaspoon ground anise seed
    • 2 teaspoon ground turmeric
    • 1 ½ teaspoon baking powder
    • 1 ¼ cup milk an alternative milk can be used to make vegan
    • ½ cup canola oil or other neutral flavored oil
    • 1 teaspoon orange blossom water
    • ¼ cup blanched almonds or pinenuts
    Course Breakfast, Dessert
    Keyword breakfast, cake
    Prep Time 5 minutes
    Cook Time 1 hour
    Servings
    Ingredients
    • 1 ½ tablespoon tahini
    • 2 cups all purpose flour
    • 1 cup semolina flour
    • 1 ¼ cup granulated sugar
    • 1 ½ teaspoon ground anise seed
    • 2 teaspoon ground turmeric
    • 1 ½ teaspoon baking powder
    • 1 ¼ cup milk an alternative milk can be used to make vegan
    • ½ cup canola oil or other neutral flavored oil
    • 1 teaspoon orange blossom water
    • ¼ cup blanched almonds or pinenuts
    cake, breakfast, lebanese, semolina, taste
    Instructions
    1. Preheat oven to 350 degrees
    2. Prepare your 9x7 baking dish by coating with tahini. This will prevent the cake from sticking.
    3. Combine all your dry ingredients in a large bowl and whisk to combine.
    4. Add in your milk, oil and orange blossom water and mix with a spatula until no dry streaks remain.
    5. Pour your batter into prepared baking dish.
    6. Top your batter with your blanched almonds or pine nuts into straight rows across and vertically.
    7. Bake for 50-60 minutes, until a tester comes out clean.
    8. Cool, slice and enjoy warm. Best to warm after the first day. Can be stored in a sealed container for several days to enjoy.
    Recipe Notes

    *If using a larger baking dish, adjust your baking time, a 9x11 should be closer to 35-40 minutes. 

    *Best to enjoy the day of baking, after day of, warm slightly. 

    Share this Recipe

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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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