Recipes

Dessert couldn’t get easier. This brown sugar brownie is full of warm and toasty flavors. Simply, mix, pour and air fry. Use a shallow pan to easily cut the brownie pieces afterwards. Ingredients: 1 2/3 Cups Flour 1/2 Tsp. Salt 1 Tsp. Baking Powder 1 Cup Brown Sugar 2 Tbsp. Butter 1 Large Egg 1 Yolk 1 Tsp. Vanilla Extract Non-stick Cooking Spray Directions: Mix the flour, salt and baking powder Mix the brown sugar, butter, egg, yolk and vanilla extract in Pour the mix into a shallow pan Air fry at 340°F for 10 minutes Serve and enjoy! Shop Our Air Fryers Air Fryer Giveaway

Don’t skip out on the overnight step! These lemon bars are sure to be a hit for any group. Look for Libson lemons as these will have a thinner skin, less pith and more juice. If using a mandoline, look for one with a thicker setting to cut the lemons easier. Prep time: 12 minsCook time: 50 minsMacerating Time: 24 hrsTotal time: 25 hrs 2 minsServings: 12 to 16 servings Ingredients For the filling 2 Lisbon lemons, knobby ends trimmed off 2 cups sugar 4 large eggs 1/4 teaspoon salt For the crust Cooking spray 1 3/4 cups (188g) all-purpose flour 3/4 cup unsalted butter, chilled and cut into cubes 1/3 cup (35g) powdered sugar, plus more for sprinkling on top 1/2 teaspoon salt 1 large egg yolk Directions Prepare the lemons: Use a food processor with the second-to-thinnest blade attachment to slice your lemons. Cut them in half lengthwise if they are too large to fit through the slicer shoot. You can also slice the lemons as thinly as possible (about 1/8 inch) on a cutting board with your sharpest knife. Pick out and discard seeds, if you see any. In a medium bowl, toss the sliced lemons and sugar. Tightly cover the bowl and refrigerate for at least 24 hours and up to 48 hours. The lemons will macerate, releasing some of their juices. Preheat the oven to 350°F: Line the bottom of a 7×11-inch baking dish (glass or ceramic) with parchment. Then, spray it generously with cooking spray. You could use a 9×9-inch baking dish. Make the crust: In a food processor, pulse the flour, butter, powdered sugar, and 1/2 teaspoon salt until pebbly in texture, about 30 seconds. Add the egg yolk and pulse for 10 to 15 seconds. The mixture should be crumbly and hold together when pressed between your fingers. Transfer the mixture into the prepared baking dish and press it down with your hands into an even layer. Use your fingers to help guide it 1/2 inch up the sides. It’s ok if it’s imperfect as long as it’s about the same thickness throughout. Bake the crust until golden at the edges, about 15 minutes. Lower the oven temperature to 325°F. You’ll need it to bake the lemon bars. Make the filling: Pour the lemon-sugar mixture, 4 eggs, and 1/4 teaspoon salt into the food processor, and process until the peels are broken down into 1/4- to 1/2-inch pieces. Pour the filling over the baked crust. Bake the lemon bars: Bake it until set around the edges but still slightly jiggly in the center, about 25 minutes. Allow them to fully cool on your kitchen counter. Serve: Sprinkle the top with powdered sugar. Cut into squares and serve. These are gooey lemon bars, so you will not get clean cuts. Source: Simply Recipes

It doesn’t get more delectable and toasty as cinnamon ice cream. Crafted with a few simple ingredients, this ice cream has a rich and creamy flavor, perfect along with apple pie. Cinnamon brings the heat to a traditionally cold treat. If you’re looking for more flavor add some vanilla extract! Prep Time: 8 minsCook Time: 15 minsChurning Time: 25 minsTotal Time: 48 minsServings: 8 servingsYield: 1 quart Ingredients 2 teaspoons ground cinnamon 1 cup whole milk 3/4 cup sugar 1/2 teaspoon salt 2 cups heavy cream, divided 6 egg yolks Directions Heat the cinnamon until fragrant: Place the cinnamon in a small, dry skillet, over low heat. Keep the skillet moving just until the cinnamon becomes fragrant, just about a minute at the most. Remove from heat (note that too long in the pan will burn the cinnamon). Warm the milk, sugar, salt, cinnamon, and 1 cup of cream: In a medium saucepan over medium heat, heat the milk, sugar, cinnamon, and 1 cup of cream, whisking to incorporate the cinnamon into the liquid. Chill the remaining cream over bowl of ice, and prepare strainer over bowl: While the milk mixture warms, set a bowl over another bowl filled with ice. Place the remaining cup of cream into the now-chilled bowl and set a mesh strainer on top. Temper the egg yolks, and add to cinnamon cream mixture: In a separate bowl, whisk together the egg yolks. Slowly, pour the warm milk mixture into the egg yolks, whisking constantly to keep the eggs from cooking. Pour the mixture back into the saucepan. Heat until the mixture thickens: Stir the mixture constantly over medium heat with a wooden spoon or heat-proof spatula, scraping the bottom as you stir. Stir until the custard thickens and coats the back of a spoon. When you run your finger through the custard across the back of the spoon, the custard should not run. Pour the custard through the strainer into the chilled cream: Stir until combined and cooled over the ice bath. Chill the mixture thoroughly and then process in your ice cream maker: Process the ice cream mixture according to the manufacturer’s instructions. Source: Simply Recipes

A refreshing cocktail choice for the summer. Vodka lemonade with an optional dash of basil simple syrup elevates the flavor while balancing the lemonade’s acidity. When picking your vodka, look for a good-quality brand. A bottom shelf vodka isn’t going to cut it. If you’re short on time, you can use a good-quality store brand lemonade rather than homemade. Watch out for any corn syrup or high-fructose corn syrup! Finish up your drink with a sprig of fresh basil and lemon wedge. Yield: Makes 1 cocktailPrep time: 5 minutesCook time: 6 minutes Ingredients For the basil simple syrup: (optional) 1/2 large bunch fresh basil 1/2 cup granulated sugar 1/2 cup water 1/8 teaspoon kosher salt For the cocktail: 1/2 medium lemon 6 ounces store-bought or homemade lemonade (3/4 cup) 2 ounces vodka (1/4 cup), such as Tito’s 1 to 2 tablespoons Basil Simple Syrup (optional) Ice 1 sprig fresh basil Directions Make the basil simple syrup: (optional) Coarsely chop the leaves and stems from 1/2 large bunch basil leaves until you have 3/4 packed cup. Place in a small saucepan and add 1/2 cup granulated sugar and 1/2 cup water. Bring to a boil over medium-high heat, stirring occasionally until the sugar dissolves. Reduce the heat to medium-low and simmer until the syrup thickens slightly, about 6 minutes. Remove the saucepan from the heat. Let steep and cool for 1 hour. Pour through a fine-mesh strainer set over a bowl and use the back of a spoon to press on the solids to extract as much as you can. Discard the solids. Add 1/8 teaspoon kosher salt to the syrup and stir until dissolved. Refrigerate in an airtight container for up to 3 weeks. Make the cocktail: Cut 1 round from 1/2 medium lemon; reserve the remaining lemon. Place 6 ounces lemonade, 2 ounces vodka, and 1 to 2 tablespoons Basil Simple Syrup if desired in a pint jar or large tall glass and stir to combine. Fill the glass with ice. Taste and add an additional squeeze from the reserved lemon if needed. Garnish with the lemon round and 1 fresh basil sprig. Source: the Kitchn

A healthier and delicious option. This low carb pizza can be made in just a few minutes in an air fryer with a few ingredients. Feel free to customize the toppings to your liking. Share your masterpiece with us using #CookingwithCosmo. Ingredients: Carb Balance Tortilla Olive Oil Pepperoni Mozzarella Cheese Italian Seasoning Non-stick Cooking Spray Directions: Use a carb balance tortilla and lightly spread olive oil Put your toppings first then top with cheese Air fry at 350°F for 10 minutes Serve and enjoy! Shop Our Air Fryers Air Fryer Giveaway

Enjoy an easy make-ahead dish with this twice baked potato casserole. You can serve this as a side dish or as the main entree. The casserole is creamy, fluffy and packed with gooey cheese, salt bacon and fresh scallions. Look for starchy potatoes which are better for breaking apart or crisping up when frying. If you’re looking to make the casserole ahead of time, assemble it then wrap with plastic wrap. It’ll hold in the fridge for up to 5 days. Then, remove for 30 minutes and bake according to the recipe. Prep time: 20 minsCook time: 100 minsTotal time: 2 hrsServings: 8 servingsYield: 1 (9×13-inch) casserole Ingredients 3 pounds russet potatoes 12 ounces sliced bacon (about 12 slices) 1 cup sour cream 4 ounces cream cheese, softened 1/2 cup whole milk 2 tablespoons salted butter, melted, plus more for greasing 2 1/2 cups grated Cheddar cheese, divided 1 1/2 cups sliced scallions (white and green parts), divided 1 teaspoon garlic powder 2 teaspoons salt, plus more to taste A few cracks freshly ground black pepper Directions Preheat the oven to 400°F. Bake the potatoes: Prick each potato a few times with a fork and wrap them in a large foil packet. Bake the potatoes until they are fork tender, 40 to 60 minutes depending on the size. Once done, unwrap the potatoes to let them rest until cool enough to handle. Add bacon onto a lined baking sheet: Meanwhile, line a large, rimmed sheet pan with foil and top with a baking rack (if you have one). Arrange the bacon strips on the rack in a single layer, making sure not to overlap them. Cook and chop the bacon: Bake the bacon until it shrivels slightly and darkens in color (remember it will crisp once it’s cooled), about 15 to 20 minutes depending on thickness. Use tongs to transfer the cooked bacon to a plate lined with a few pieces of paper towel to cool. Once cooled, chop the bacon into small bits. Set aside. Peel and mash the potatoes: Once they’re cool enough to handle (but still warm), slice the potatoes in half. Set the potatoes cut side down on the cutting board and, using a soup spoon, peel the skin and discard. Cut the potato flesh into chunks and place in a large mixing bowl. Add mix-ins to potatoes: Add the sour cream, cream cheese, milk, and melted butter to the bowl with the potatoes. Using a potato masher, mix and mash the potatoes until well combined, but not completely smooth (you want a few potato lumps still).Add about half of the chopped bacon, 1 1/2 cups of the cheddar cheese, 1 cup of the scallions, plus the garlic powder, salt, and pepper. Use a rubber spatula to fold the mix-ins into the potato mixture. Taste and season with more salt and pepper, if needed. Reduce oven temperature and prepare baking dish: Reduce the oven temperature to 350°F. Grease a 9 x 13-inch baking dish with butter. Assemble the casserole and bake: Add the potato mixture into the prepared casserole dish and smooth into an even layer using a rubber spatula. Scatter the remaining cheddar cheese over the potatoes. Cover the dish with foil, making sure not to press it tight against the cheese, and bake for 40 minutes.Remove the foil and bake the casserole uncovered for another 20 minutes, until the cheese is browned and bubbling slightly at the sides. Garnish and serve: Top the casserole with the remaining bacon bits and scallions. Serve. Source: Simply Recipes

Dessert’s on us! This banana and peanut butter egg roll is as simple as they come. Just place the ingredients in an egg roll, wrap, fry and enjoy. Perfect for dipping in melted chocolate or as a late night craving. Share your recipes with us using #CookingwithCosmo Ingredients: Banana Brown Sugar Peanut Butter Egg Roll Non-stick Cooking Spray Directions: Place half a banana, brown sugar and peanut butter in an egg roll Dampen edges with water and wrap Oil and air fry at 400°F for 4 minutes Serve and enjoy! Shop Our Air Fryers Air Fryer Giveaway

Also known as the German pancake, a Dutch baby is made of flour, eggs, sugar butter and milk, and cooked in an oven. Try topping the Dutch baby with berries, whipped cream, applesauce or maple syrup. Prep time: 5 minsCook time: 30 minsTotal time: 35 minsServings: 2 to 3 servingsYield: 1 pancake Ingredients: 3 tablespoons butter 2 eggs, at room temperature 1 egg white, at room temperature 2/3 cup milk, at room temperature 2 tablespoons granulated sugar 1/2 cup + 2 tablespoon all purpose flour 1/4 teaspoon vanilla extract 1/4 teaspoon ground cinnamon 1/4 teaspoon kosher salt Sifted powdered sugar Splash of lemon juice Topping ideas: Berries with whipped cream Applesauce or apple butter Maple syrup Directions Preheat cast iron skillet: Preheat oven to 400°F. Put a 10-inch cast iron skillet into the oven and heat for at least 8 minutes. Melt butter: Melt 3 tablespoons of butter in a saucepan or in a microwave. Of the 3 tablespoons, one tablespoon will be for the batter and two for the pan. Make batter: In a blender, put the eggs, egg white, milk, 1 tablespoon of the melted butter, sugar, flour, vanilla, cinnamon, and salt.Blend until you have a smooth, creamy batter. This should take about 30 seconds.Be sure to scrape down the sides of the blender carafe with a rubber spatula if necessary. Pour butter, then batter into hot skillet: Carefully remove the very hot skillet from the oven. (Watch out, the handle is HOT! Make sure to use a thick pot holder so you don’t burn your hands.)Pour the remaining 2 tablespoons of melted butter in the pan and swirl to coat the bottom of the pan.Gently pour the batter into the hot skillet, making sure not to splatter batter all over the sides of the pan. Bake: Carefully return the pan to the oven and bake for 20 minutes. The Dutch baby will puff up around the edges, even to the point that the sides will obscure the center.It’s a wondrous sight to behold when watching through the oven window! Do not open the door to peek, though, as opening the oven door even a crack while baking may cause your Dutch baby to fall.Remove from pan and cut into wedges: Once the Dutch baby is done baking, remove the skillet from the oven (again, take care, the handle is HOT) and use a thin spatula to gently coax the pancake onto a large plate. It may fall slightly once removed from the heat, which is totally normal.To serve, cut into wedges and sprinkle with powdered sugar (and more cinnamon if you wish) and a splash of lemon juice. Great topped with berries or fruit! Source: Simply Recipes

An easy and delicious dinner is right around the corner with this recipe. Chicken stuffed with ham, bacon, cheese then flavored with seasonings make for an indulgent meal. Simply air fry the meats, stuff, season and cook the chicken. Everything’s done in an air fryer for a simple clean up afterwards. Ingredients: Bacon Ham Chicken Breast Mozzarella Cheese Garlic Salt Italian Seasoning Paprika Non-stick Cooking Spray Directions: Air fry your bacon and ham to a crisp and chop Cut a pocket into the chicken breast then stuff with meats and mozzarella cheese Oil and season with garlic salt, Italian seasoning and paprika Air fry at 365°F for 15 to 18 minutes Serve and enjoy! Shop Our Air Fryers Air Fryer Giveaway

Make a fun and visually appealing snack with this accordion potato recipe. The secret is all in the cuts. Use a pair of skewers to ensure you don’t cut through the potato slice all the way. Afterwards you just season and air fry. Prepare this for a weekend snack or a game day along with other snacks. Ingredients: Potato Butter Mayonnaise Italian Seasoning Skewers Directions: Chop a thick slice of potato and lay down 2 skewers to prevent cutting through the whole way Slice down vertical slits on one side Flip and repeat but with a diagonal cut Butter or add mayonnaise and sprinkle with Italian seasoning Air fry at 360F for 15 minutes on each side or until golden and crispy Serve and enjoy! Shop Our Air Fryers Air Fryer Giveaway