636 bleeding recipes

A boozy twist on traditional holiday treats, featuring a rich blend of chocolate, bourbon, and nuts, making them a cherished family favorite during Christmas.

At least an hour of advanced preparation is required, to allow the dry ingredients to blend. This recipe will work well with other vegetables, shrimp, chicken strips, etc.

Blueberry cornmeal muffins blend whole wheat and yellow cornmeal with juicy berries, brightened by orange zest and buttermilk. A wholesome breakfast bake with rustic golden crumb.

Outrageous chocolate chip cookies blending peanut butter, oats, and semi-sweet chocolate chips into a chewy, sturdy drop cookie. Ready in 25 minutes, two dozen per batch.

Kahlua smoothie blended with vanilla ice cream, coffee liqueur, and creme de cacao. The boozy after-dinner milkshake that drinks like dessert and a nightcap rolled into one.

Herbal vinegars infuse red wine vinegar with garlic, basil, rosemary, marjoram and dried chiles. Two large-batch blends (Southwest and Chef's Blend) for gift bottles, dressings and pantry seasoning.

Spanish-style garlic gazpacho blends fresh tomatoes, cucumber, bell pepper, and raw garlic into a chilled, no-cook summer soup. Vegan, gluten-free, and lemon-bright.

Vegan Queen Scones made with blended soft tofu and water instead of dairy. A simple, moist baked good recipe perfect for breakfast or brunch when you want something special.

Tangy yogurt and bright lemon zest blend into soft oatmeal cookies with crisp edges, then get showered with powdered sugar for a lighter twist on classic cookies.

Chilled leek and potato soup blended silky and lifted with Greek yogurt instead of cream, finished with fresh chives for a light vichyssoise that's vegetarian and summer-ready.

Cherry cheesecake ice cream blends cream cheese with sweetened condensed milk and chopped dark cherries for a no-cook custard base with bright fruit ribbons. Tastes like frozen cheesecake.

Breakfast fruit sherbet blends ripe honeydew, kiwi, buttermilk, sugar, and lime juice into a no-churn frozen treat. Light, tangy, naturally low-fat alternative to morning yogurt.

Gazpacho de Los Angeles blends tomato juice, cucumber, peppers, green chiles, and Worcestershire into a chilled, no-cook soup. The California take on the Spanish summer classic.

Chile garlic wet marinade paste, a blended rub of jalapeno, chipotle in adobo, garlic, scallion, and olive oil. Smoky, spicy, and garlicky, it tenderizes and flavors beef like flank steak before grilling.

Cappuccino cupcakes blend espresso into a moist chocolate batter lightened with prune puree as a butter substitute. Topped with whipped cream and cocoa for that cafe-style finish.

Spirited chocolate truffles blend milk and dark chocolate ganache with your choice of liqueur (raspberry, almond, peppermint, or orange), then dip in melted chocolate and dust with cocoa.