Recipes

A reinterpretation of an original fantasy fudge, but with extra chocolate. It’s easy to make a huge batch so you can have a stock ready for the times ahead. Serve it on Christmas for an even more special holiday. Prep time: 5 minsCook time: 15 minsCooling: 4 hrsTotal time: 4 hrs 20 minsServings: 48 servingsYield: 3 pounds Ingredients 3 cups granulated sugar 3/4 cup unsalted butter 2/3 cup (one 5-ounce can) evaporated milk 1 pound semi-sweet chocolate chips or finely chopped chocolate 1 (7-ounce) jar marshmallow creme 1 teaspoon vanilla extract 1 cup chopped walnuts Directions Prep the baking pan and assemble the ingredients: Prepare everything in advance and have ready to go — chopped chocolate, chopped nuts, the marshmallow cream already out of the jar and in a bowl that you can easily scrape out with a rubber spatula.Line a 9 x 13-inch baking pan with foil, butter the inside. Boil the sugar, butter, and milk: In a 3-quart, thick-bottomed saucepan, bring sugar, butter, and milk to a rolling boil on medium heat, stirring constantly once the mixture begins to bubble.Once the mixture reaches a boil, set your timer to 4 minutes. You will want to remove the mixture from the heat once it reaches 234°F on a candy thermometer (adjust for altitude as needed) which should take about 4 minutes. If you don’t have a candy thermometer, just go with the four minutes. Finish the fudge: Remove from heat. Quickly stir in chocolate and marshmallow creme.Once the chocolate and marshmallow creme have melted and are well mixed, stir in the vanilla and then the walnuts. Pour into the prepared pan Cool to room temperature before slicing: Cool the fudge for about 4 hours. You may want to chill in the refrigerator to get it more firm. Source: Simply Recipes

Thanksgiving couldn’t get easier. These mashed potatoes feel sophisticated thanks to the celery root. Celery root is a knobby root vegetable that appears from fall to early spring. Look for a root that doesn’t have any mushy spots and is heavy for its size. It’ll strike a slightly sweet and earthy flavor in the mashed potatoes. Yield: Serves 4 to 6, Makes 4 cupsPrep time: 25 minsCook time: 30 mins Ingredients 3 quarts (12 cups) cold water 1 medium celery root (1 pound) 1 1/2 pounds Yukon Gold potatoes (3 large, or 5 to 6 medium) 3 peeled cloves garlic 2 tablespoons kosher salt, plus more for seasoning 1 bay leaf 5 tablespoons unsalted butter 1/4 to 1/2 teaspoon freshly grated nutmeg 1 pinch cayenne pepper, plus more as needed Directions Place 2 quarts cold water in a large pot. Trim the top stalks (if present) and bottom roots from 1 medium celery root. Peel the remaining skin from the celery root with a vegetable peeler or sharp knife. Halve the celery root, then cut crosswise into 1/3-inch-thick slices. Stacking a few slices at a time, cut lengthwise into 1/2-inch-wide matchsticks, adding them to the pot of cold water as they are cut to prevent them from turning brown. Peel 1 1/2 pounds Yukon Gold potatoes, cut into 3-inch chunks, and add to the pot. Add 3 peeled garlic cloves, 2 tablespoons kosher salt, and 1 bay leaf to the pot. Bring to a boil over high heat. Reduce the heat to medium-high and simmer, stirring occasionally, until a paring knife goes easily into the potatoes and the celery root is tender, 10 to 15 minutes. Meanwhile, place a heatproof colander in the sink. Place 5 tablespoons unsalted butter in a small microwave-safe bowl and microwave until melted, about 40 seconds. (Alternatively, melt the butter on the stovetop.) When the vegetables are ready, scoop out 1 cup of the cooking liquid. Drain the vegetables through the colander and let sit for a minute to let some of the steam dissipate. Discard the bay leaf, then pass the vegetables through a food mill back into the pot, or return the vegetables to the pot and mash with a potato masher until smooth. (Do not use a ricer, which will not break down the celery root very well.) Add the melted butter and stir to combine. Stir in the reserved cooking liquid a little at a time to achieve a loose, creamy mash (about 1/2 to 3/4 cup). Season with 1/4 to 1/2 teaspoon freshly grated nutmeg and a pinch of cayenne pepper. Taste and season with more kosher salt and cayenne if desired. Source: the Kitchn

The healthier alternative to regular burgers. Salmon is packed with Omega-3s and Vitamin B making it a great burger. This recipe is as simple as it gets, with everything prepared right in an air fryer. The patties are shaped to perfectly fit on bread toast, layered with mayo and garlic salt with Italian seasoning. Feel free to add all the condiments you’d like. This recipe calls for traditional lettuce and tomato. Ingredients: 1/2 cup Panko 1 Tbsp. Italian Seasoning 1 Tspn. Garlic Salt 1 Whole Egg 1 Tbsp. Chopped Onions 2 Cups Salmon Bread Mayonnaise Lettuce (optional) Tomato (optional) Directions: In a bowl mix the panko, Italian seasoning, garlic salt, egg, onions and salmon Form into patties and air fry at 390°F for 8 minutes Add mayo to both sides of bread, sprinkle with garlic salt and add dash of Italian seasoning Air fry at 350°F for 3 minutes on each side Assemble the burger with your favorite condiments such as lettuce or tomato Serve and enjoy! Shop Our Air Fryers Air Fryer Giveaway

Combine pancakes with classic Lucky Charms cereal. Skip out on firing up your cooktop when you can prepare this recipe right in your air fryer. It’s the best of both worlds, combining cereal and a vanilla pancake base. It’ll transport you to your childhood nostalgia. Finish off the recipe with your favorite honey syrup. Serve these up on their own or along your other breakfast favorites. Ingredients: Pancake Mix Vanilla Extract Lucky Charms Non-stick Cooking Spray Directions: Mix pancake mix and add a dash of vanilla extract Oil the pan and fill with pancake mix Sprinkle with Lucky Charms Air fry at 350°F for 10 to 12 minutes. Spray oil on top halfway through cooking to golden the top Serve and enjoy! Shop Our Air Fryers Air Fryer Giveaway

Holidays are fast approaching, which means cheerful cocktails with festive garnishes! This peppermint martini is rich and creamy from the white chocolate liqueur while the vanilla-flavored vodka adds interest. Peppermint schnapps give it a cool and refreshing feel. It’s perfect for an upcoming cookie exchange or for sipping near a fireplace on a chilly winter night. Ingredients:  1/4 cup white melting wafers, candy melts, or white chocolate chips 1 tablespoon red sanding sugar 6 ounces white chocolate liqueur 4 ounces vanilla vodka 2 ounces peppermint schnapps Ice Directions: Place 1 tablespoon red sanding sugar in a small plate. Microwave 1/4 cup white melting wafers in a small microwave-safe bowl, stirring every 30 seconds, until melted and smooth. Dip the rims of 2 large martini glasses with the melted white chocolate, then into the sanding sugar to coat. Place in the freezer while preparing the cocktails. Pour 6 ounces white chocolate liqueur, 4 ounces vanilla vodka, and 2 ounces peppermint schnapps in a cocktail shaker. Fill with ice and shake until cold. Pour through a fine-mesh strainer into the martini glasses. Garnish each with a small candy cane. Source: the Kitchn

Pancakes have never been easier. Skip out on firing up your cooktop when you can prepare this recipe right in your air fryer. It’s the best of both worlds, combining s’mores ingredients such as chocolate chips, marshmallows and crushed graham crackers right in the pancake. It’ll transport you to your childhood nostalgia. Finish off the recipe with your favorite honey syrup. Serve these up on their own or along your other breakfast favorites. Ingredients: Pancake Mix Cinnamon Vanilla Chocolate Chips Marshmallows Crushed Graham Crackers Directions: Mix pancake mix with cinnamon and vanilla to taste Oil the pan and fill with pancake mix Top off with chocolate chips, marshmallows and crushed graham crackers Air fry at 350°F for 8 to 12 minutes depending on the size of your air fryer Serve and enjoy! Shop Our Air Fryers Air Fryer Giveaway

A traditional Japanese soup often served as an appetizer, Miso soup is light and brothy but also comforting. Most of the cooking is inactive time and can be made while making a pot of rice and a quick stir-fry. This recipe is a classic version with a mix of red chili powder, Japanese pepper, orange peel, black and white sesame seeds, ginger and seaweed powder. Prep time: 5 mins Cook time: 25 mins Total time: 30 mins Servings: 4 servings Yield: 7 1/2 cups soup Ingredients 2 tablespoons dried precut wakame seaweed 1 (14×2 1/2-inch) piece of dried kelp (kombu) 8 cups water 2 cups (20g) large dried bonito flakes (katsuobushi), lightly packed 1/3 cup white miso paste 1 (16 ounce) package silken tofu, cut into 1-inch cubes 2 teaspoons sesame oil 1 scallion, thinly sliced 1/8 teaspoon shichimi togarashi (optional) Steamed rice, to serve Directions Rehydrate the wakame: Put the wakame into a medium bowl and cover with hot water. Let it rehydrate until it unfurls and softens, about 5 minutes. Drain the wakame, rinse with cold water, and squeeze it dry using your hands. The wakame will expand quite a bit so chop it into bite-size pieces and set it aside until ready to use. Make the dashi: While the wakame is soaking, put the dried kelp and water into a 5 1/2-quart pot. Heat over medium heat until it’s just about to come to a simmer, 15 to 20 minutes. The kombu will have expanded quite a bit and the water should be pale yellow. Remove the kombu from the pot and discard it. Add bonito flakes: Add the bonito flakes to the pot and bring it to a boil. Remove the pot from the heat. The flakes will float in a soggy layer on top of the water. Let the flakes sink to the bottom of the pot and let them steep for 15 minutes. Strain the dashi: Set a fine mesh strainer over a large bowl or an 8-cup glass measuring cup. Pour the dashi through the strainer. You should have what looks like a golden broth. Discard the bonito flakes and rinse out the strainer, you’ll use it again. Wipe any residue from the pot and return the dashi to the pot. Whisk in the miso: Bring the dashi to a simmer over medium heat. Submerge the strainer into the dashi. Add the miso to the strainer submerged in the dashi and whisk to dissolve. Do not let the soup come to a boil. You can scrape the little bits of soybeans from the miso into the soup if you want. Alternatively, you can dissolve the miso with a fork in a small bowl or cup of the dashi and then pour it all back into the pot. Finish the soup: Add the tofu and wakame to the soup and let them warm through, about 3 minutes. Drizzle the soup with sesame oil and garnish with scallions and togarashi. Serve: Ladle the miso into bowls. Serve with the rice. Source: Simply Recipes

Sweet and savory. Your shrimp can be seasoned in plenty of ways besides the usual garlic salt and pepper. Try adding in cheerios to add a layer of sweetness that compliments the other ingredients perfectly. You can cook these shrimp on a skewer for easy flipping. Prepare this dish for your next dinner and make sure to tag us on social media @cosmokitchenproducts! Ingredients: Cheerios 2 Tbsp. Garlic Salt 2 Tbsp. Brown Sugar 1 Tbsp. Corn Starch Egg Skewers (optional) Directions: Crush a handful of Cheerios in a bag until a fine dust Add garlic salt, brown sugar and corn starch Beat an egg and mix in the shrimp. Coat with the mix, then repeat for a thick coating Add shrimp to skewers then Air Fry at 400°F for 4 minutes on each side Serve and enjoy! Shop Our Air Fryers Air Fryer Giveaway

Who said you can’t enjoy ice cream with the cold weather ahead? All you need is a trio of ice cream flavors and fun toppings with a banana base. A classic banana split calls for vanilla, chocolate and strawberry, but once you have the recipe down, the possibilities are endless. Yield: Serves 1 to 2Prep time: 5 minutesCook time: 10 seconds Ingredients 2 tablespoons homemade or store-bought hot fudge sauce 1 tablespoon roasted, salted peanuts or nuts 1 medium banana 2 scoops vanilla ice cream 2 scoops chocolate ice cream 2 scoops strawberry ice cream 1 teaspoon sprinkles 1 cup homemade or store-bought whipped cream 3 maraschino cherries with stems Directions Prepare the toppings. Microwave 2 tablespoons hot fudge sauce in a small microwave-safe bowl until warm and pourable, about 10 seconds. Coarsely chop 1 tablespoon roasted, salted peanuts or nuts. Slice the banana. Peel and slice 1 medium banana in half lengthwise. Place in a banana split boat or small oval au gratin baking dish. Add the ice cream. Place 2 scoops vanilla, 2 scoops chocolate, and 2 scoops strawberry ice cream between the banana halves. Top the ice cream. Sprinkle the chopped nuts and 1 teaspoon sprinkles over the ice cream. Use a small spoon to drizzle the warm hot fudge over the entire sundae. Finish with whipped cream and cherries. Dollop 1 cup whipped cream over the ice cream. Top with 3 maraschino cherries. Source: the Kitchn