[{"_id":"5fb85f7555454a875a7dae0f","links":"https://www.halfbakedharvest.com/pastry-wrapped-cranberry-baked-brie-bites/","recipe_id_url":"https://www.halfbakedharvest.com/wprm_print/97982","recipe_id":97982,"yoast_data":"{'@context': 'http://schema.org/', '@type': 'Recipe', 'name': 'Mini Pastry Wrapped Cranberry Baked Brie Bites', 'author': {'@type': 'Person', 'name': 'halfbakedharvest'}, 'description': 'My favorite last-minute appetizer...quick, easy, and most importantly, everyone loves them!', 'datePublished': '2020-11-10T02:00:02+00:00', 'image': ['https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Pastry-Wrapped-Cranberry-Baked-Brie-Bites-1.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Pastry-Wrapped-Cranberry-Baked-Brie-Bites-1-500x500.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Pastry-Wrapped-Cranberry-Baked-Brie-Bites-1-500x375.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Pastry-Wrapped-Cranberry-Baked-Brie-Bites-1-480x270.jpg'], 'recipeYield': ['12'], 'prepTime': 'PT20M', 'cookTime': 'PT20M', 'totalTime': 'PT40M', 'recipeIngredient': ['2 cups fresh cranberries', '2-4 tablespoons brown sugar, use more or less to your taste', '1  cinnamon stick', '4 sage leaves, plus more for serving', '1/2 cup orange juice', 'kosher salt', '2 teaspoons orange zest', '2 sheets (1 box) frozen puff pastry, thawed', '1 (6-8 ounce) wheel Brie cut into 12 cubes, rind on or off  ((see notes))', '1  egg, beaten', 'coarse sugar, for sprinkling ((optional))', 'flaky sea salt and honey, for serving  ((optional))'], 'recipeInstructions': [{'@type': 'HowToStep', 'text': '1. Add the cranberries, brown sugar, cinnamon, sage, and orange juice to a medium-size pot set over high heat. Bring the mixture to a boil. Once boiling use a fork to break down the cranberries a bit. Continue to cook for 10 minutes or until the jam has reduced and thickened by 1/3. Remove the sage. Stir in the orange zest and salt. Remove from the heat. 2. Preheat the oven to 425° F. Line a baking sheet with parchment paper.3. Lay both sheets of puff pastry on the counter and gently roll them out to about 12x9 inch square (it doesn't need to be exact). Cut each sheet into thirds along the creases to create 6 long sheets. Cut each sheet into 4 pieces for a total of 24 rectangles. Top half of the rectangles with 1 cube of brie and about 1 teaspoon cranberry jam. Brush the edges with egg. Lay the remaining rectangles over the filling and seal the edges by crimping with the back of a fork.\\xa0Place the pastries on the prepared baking sheet. Freeze 20 minutes or chill in the fridge until ready to bake. 4. Before baking, brush the tops with beaten egg. Make 2 small slits on the top of the pastries. Lightly sprinkle with coarse sugar.\\xa0Bake for 15-20 minutes or until the pastry is golden and the brie melted. Serve and enjoy!\\xa0', 'name': '1. Add the cranberries, brown sugar, cinnamon, sage, and orange juice to a medium-size pot set over high heat. Bring the mixture to a boil. Once boiling use a fork to break down the cranberries a bit. Continue to cook for 10 minutes or until the jam has reduced and thickened by 1/3. Remove the sage. Stir in the orange zest and salt. Remove from the heat. 2. Preheat the oven to 425° F. Line a baking sheet with parchment paper.3. Lay both sheets of puff pastry on the counter and gently roll them out to about 12x9 inch square (it doesn't need to be exact). Cut each sheet into thirds along the creases to create 6 long sheets. Cut each sheet into 4 pieces for a total of 24 rectangles. Top half of the rectangles with 1 cube of brie and about 1 teaspoon cranberry jam. Brush the edges with egg. Lay the remaining rectangles over the filling and seal the edges by crimping with the back of a fork.\\xa0Place the pastries on the prepared baking sheet. Freeze 20 minutes or chill in the fridge until ready to bake. 4. Before baking, brush the tops with beaten egg. Make 2 small slits on the top of the pastries. Lightly sprinkle with coarse sugar.\\xa0Bake for 15-20 minutes or until the pastry is golden and the brie melted. Serve and enjoy!\\xa0', 'url': 'https://www.halfbakedharvest.com/pastry-wrapped-cranberry-baked-brie-bites/#wprm-recipe-97982-step-0-0'}], 'aggregateRating': {'@type': 'AggregateRating', 'ratingValue': '3.83', 'ratingCount': '221'}, 'nutrition': {'@type': 'NutritionInformation', 'calories': '134 kcal', 'servingSize': '1 serving'}, '@id': 'https://www.halfbakedharvest.com/pastry-wrapped-cranberry-baked-brie-bites/#recipe', 'isPartOf': {'@id': 'https://www.halfbakedharvest.com/pastry-wrapped-cranberry-baked-brie-bites/#article'}, 'mainEntityOfPage': 'https://www.halfbakedharvest.com/pastry-wrapped-cranberry-baked-brie-bites/#webpage'}","@context":"http://schema.org/","@type":"Recipe","name":"Mini Pastry Wrapped Cranberry Baked Brie Bites","author":"{'@type': 'Person', 'name': 'halfbakedharvest'}","description":"My favorite last-minute appetizer...quick, easy, and most importantly, everyone loves them!","datePublished":"2020-11-10T02:00:02+00:00","image":"['https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Pastry-Wrapped-Cranberry-Baked-Brie-Bites-1.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Pastry-Wrapped-Cranberry-Baked-Brie-Bites-1-500x500.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Pastry-Wrapped-Cranberry-Baked-Brie-Bites-1-500x375.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Pastry-Wrapped-Cranberry-Baked-Brie-Bites-1-480x270.jpg']","recipeYield":"['12']","prepTime":"PT20M","cookTime":"PT20M","totalTime":"PT40M","recipeIngredient":"['2 cups fresh cranberries', '2-4 tablespoons brown sugar, use more or less to your taste', '1  cinnamon stick', '4 sage leaves, plus more for serving', '1/2 cup orange juice', 'kosher salt', '2 teaspoons orange zest', '2 sheets (1 box) frozen puff pastry, thawed', '1 (6-8 ounce) wheel Brie cut into 12 cubes, rind on or off  ((see notes))', '1  egg, beaten', 'coarse sugar, for sprinkling ((optional))', 'flaky sea salt and honey, for serving  ((optional))']","recipeInstructions":"[{'@type': 'HowToStep', 'text': '1. Add the cranberries, brown sugar, cinnamon, sage, and orange juice to a medium-size pot set over high heat. Bring the mixture to a boil. Once boiling use a fork to break down the cranberries a bit. Continue to cook for 10 minutes or until the jam has reduced and thickened by 1/3. Remove the sage. Stir in the orange zest and salt. Remove from the heat. 2. Preheat the oven to 425° F. Line a baking sheet with parchment paper.3. Lay both sheets of puff pastry on the counter and gently roll them out to about 12x9 inch square (it doesn't need to be exact). Cut each sheet into thirds along the creases to create 6 long sheets. Cut each sheet into 4 pieces for a total of 24 rectangles. Top half of the rectangles with 1 cube of brie and about 1 teaspoon cranberry jam. Brush the edges with egg. Lay the remaining rectangles over the filling and seal the edges by crimping with the back of a fork.\\xa0Place the pastries on the prepared baking sheet. Freeze 20 minutes or chill in the fridge until ready to bake. 4. Before baking, brush the tops with beaten egg. Make 2 small slits on the top of the pastries. Lightly sprinkle with coarse sugar.\\xa0Bake for 15-20 minutes or until the pastry is golden and the brie melted. Serve and enjoy!\\xa0', 'name': '1. Add the cranberries, brown sugar, cinnamon, sage, and orange juice to a medium-size pot set over high heat. Bring the mixture to a boil. Once boiling use a fork to break down the cranberries a bit. Continue to cook for 10 minutes or until the jam has reduced and thickened by 1/3. Remove the sage. Stir in the orange zest and salt. Remove from the heat. 2. Preheat the oven to 425° F. Line a baking sheet with parchment paper.3. Lay both sheets of puff pastry on the counter and gently roll them out to about 12x9 inch square (it doesn't need to be exact). Cut each sheet into thirds along the creases to create 6 long sheets. Cut each sheet into 4 pieces for a total of 24 rectangles. Top half of the rectangles with 1 cube of brie and about 1 teaspoon cranberry jam. Brush the edges with egg. Lay the remaining rectangles over the filling and seal the edges by crimping with the back of a fork.\\xa0Place the pastries on the prepared baking sheet. Freeze 20 minutes or chill in the fridge until ready to bake. 4. Before baking, brush the tops with beaten egg. Make 2 small slits on the top of the pastries. Lightly sprinkle with coarse sugar.\\xa0Bake for 15-20 minutes or until the pastry is golden and the brie melted. Serve and enjoy!\\xa0', 'url': 'https://www.halfbakedharvest.com/pastry-wrapped-cranberry-baked-brie-bites/#wprm-recipe-97982-step-0-0'}]","aggregateRating":"{'@type': 'AggregateRating', 'ratingValue': '3.83', 'ratingCount': '221'}","nutrition":"{'@type': 'NutritionInformation', 'calories': '134 kcal', 'servingSize': '1 serving'}","@id":"https://www.halfbakedharvest.com/pastry-wrapped-cranberry-baked-brie-bites/#recipe","isPartOf":"{'@id': 'https://www.halfbakedharvest.com/pastry-wrapped-cranberry-baked-brie-bites/#article'}","mainEntityOfPage":"https://www.halfbakedharvest.com/pastry-wrapped-cranberry-baked-brie-bites/#webpage","aggregateRating_@type":"AggregateRating","aggregateRating_ratingValue":3.83,"aggregateRating_ratingCount":221,"nutrition_@type":"NutritionInformation","nutrition_calories":"134 kcal","nutrition_servingSize":"1 serving","author_@type":"Person","author_name":"halfbakedharvest","recipeInstructions_@type":"HowToStep","recipeInstructions_text":"1. Add the cranberries, brown sugar, cinnamon, sage, and orange juice to a medium-size pot set over high heat. Bring the mixture to a boil. Once boiling use a fork to break down the cranberries a bit. Continue to cook for 10 minutes or until the jam has reduced and thickened by 1/3. Remove the sage. Stir in the orange zest and salt. Remove from the heat. 2. Preheat the oven to 425° F. Line a baking sheet with parchment paper.3. Lay both sheets of puff pastry on the counter and gently roll them out to about 12x9 inch square (it doesn't need to be exact). Cut each sheet into thirds along the creases to create 6 long sheets. Cut each sheet into 4 pieces for a total of 24 rectangles. Top half of the rectangles with 1 cube of brie and about 1 teaspoon cranberry jam. Brush the edges with egg. Lay the remaining rectangles over the filling and seal the edges by crimping with the back of a fork. Place the pastries on the prepared baking sheet. Freeze 20 minutes or chill in the fridge until ready to bake. 4. Before baking, brush the tops with beaten egg. Make 2 small slits on the top of the pastries. Lightly sprinkle with coarse sugar. Bake for 15-20 minutes or until the pastry is golden and the brie melted. Serve and enjoy! ","recipeInstructions_name":"1. Add the cranberries, brown sugar, cinnamon, sage, and orange juice to a medium-size pot set over high heat. Bring the mixture to a boil. Once boiling use a fork to break down the cranberries a bit. Continue to cook for 10 minutes or until the jam has reduced and thickened by 1/3. Remove the sage. Stir in the orange zest and salt. Remove from the heat. 2. Preheat the oven to 425° F. Line a baking sheet with parchment paper.3. Lay both sheets of puff pastry on the counter and gently roll them out to about 12x9 inch square (it doesn't need to be exact). Cut each sheet into thirds along the creases to create 6 long sheets. Cut each sheet into 4 pieces for a total of 24 rectangles. Top half of the rectangles with 1 cube of brie and about 1 teaspoon cranberry jam. Brush the edges with egg. Lay the remaining rectangles over the filling and seal the edges by crimping with the back of a fork. Place the pastries on the prepared baking sheet. Freeze 20 minutes or chill in the fridge until ready to bake. 4. Before baking, brush the tops with beaten egg. Make 2 small slits on the top of the pastries. Lightly sprinkle with coarse sugar. Bake for 15-20 minutes or until the pastry is golden and the brie melted. Serve and enjoy! ","recipeInstructions_url":"https://www.halfbakedharvest.com/pastry-wrapped-cranberry-baked-brie-bites/#wprm-recipe-97982-step-0-0"},{"_id":"5fb85f7555454a875a7dae0a","links":"https://www.halfbakedharvest.com/creamy-gnocchi-soup/","recipe_id_url":"https://www.halfbakedharvest.com/wprm_print/98291","recipe_id":98291,"yoast_data":"{'@context': 'http://schema.org/', '@type': 'Recipe', 'name': 'Creamy Gnocchi Soup with Rosemary Bacon', 'author': {'@type': 'Person', 'name': 'halfbakedharvest'}, 'description': 'The perfect cozy bowl, great for nights when you’re craving Italian, but want something warming.', 'datePublished': '2020-11-16T02:00:36+00:00', 'image': ['https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Creamy-Gnocchi-Soup-with-Rosemary-Bacon-1.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Creamy-Gnocchi-Soup-with-Rosemary-Bacon-1-500x500.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Creamy-Gnocchi-Soup-with-Rosemary-Bacon-1-500x375.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Creamy-Gnocchi-Soup-with-Rosemary-Bacon-1-480x270.jpg'], 'recipeYield': ['6'], 'prepTime': 'PT15M', 'cookTime': 'PT25M', 'totalTime': 'PT40M', 'recipeIngredient': ['4 slices thick cut bacon, chopped', '1 tablespoon fresh chopped rosemary', '2 tablespoons extra virgin olive oil', '1  yellow onion, chopped', '6  carrots, chopped', '4  celery stalks, chopped', '2-4 cloves garlic, minced or grated', '2 tablespoons fresh thyme leaves  ((or 2 teaspoons dried))', '1 tablespoon dried basil ((or 1 teaspoon dried))', '1-2 teaspoons fennel seeds (use to your taste)', '1 pinch crushed red pepper flakes', 'kosher salt and black pepper', '2 tablespoons salted butter', '2 tablespoons all-purpose flour', '4-6 cups low sodium vegetable broth', '4-6 cups roughly chopped kale', '1 1/2 cups canned coconut milk, heavy cream, or whole milk', '1/2 cup grated parmesan or asiago cheese, plus more for serving', '1 pound fresh potato gnocchi'], 'recipeInstructions': [{'@type': 'HowToSection', 'name': 'Stove-Top', 'itemListElement': [{'@type': 'HowToStep', 'text': '1. Cook the bacon in a large dutch oven over medium heat until crisp, about 5 minutes. During the last minute of cooking, add the rosemary. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon.\\xa0Add the onion and cook 5 minutes, until golden. Add the carrots, celery, garlic, thyme, basil, fennel, crushed red pepper, and a pinch each of salt and pepper. Cook another 5 minutes, until very fragrant. 2. Stir in the butter and flour, cook 1 minute. Add 4 cups broth. Simmer over medium heat for 20 minutes, until the carrots are tender.3. About 10 minutes before serving, stir in the kale, cream/milk, parmesan, and gnocchi. If the soup is too thick, add additional broth.4. Serve the soup topped with the rosemary bacon and parmesan. Enjoy warm...preferably with a crusty piece of bread.', 'name': '1. Cook the bacon in a large dutch oven over medium heat until crisp, about 5 minutes. During the last minute of cooking, add the rosemary. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon.\\xa0Add the onion and cook 5 minutes, until golden. Add the carrots, celery, garlic, thyme, basil, fennel, crushed red pepper, and a pinch each of salt and pepper. Cook another 5 minutes, until very fragrant. 2. Stir in the butter and flour, cook 1 minute. Add 4 cups broth. Simmer over medium heat for 20 minutes, until the carrots are tender.3. About 10 minutes before serving, stir in the kale, cream/milk, parmesan, and gnocchi. If the soup is too thick, add additional broth.4. Serve the soup topped with the rosemary bacon and parmesan. Enjoy warm...preferably with a crusty piece of bread.', 'url': 'https://www.halfbakedharvest.com/creamy-gnocchi-soup/#wprm-recipe-98291-step-0-0'}]}, {'@type': 'HowToSection', 'name': 'Slow Cooker', 'itemListElement': [{'@type': 'HowToStep', 'text': '1. Cook the bacon in a large dutch oven over medium heat until crisp, about 5 minutes. During the last minute of cooking, add the rosemary. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon.\\xa0Add the onion and cook 5 minutes, until golden. Add the carrots, celery, garlic, thyme, basil, fennel, crushed red pepper, and a pinch each of salt and pepper. Cook another 5 minutes, until very fragrant. 2. Stir in the butter and flour, cook 1 minute. Remove from the heat and add to the bowl of your crockpot. To the crockpot, add the broth. Cover and cook on low for 6-8 hours or on high for 4-5.4. During the last 15 minutes of cooking, stir in the kale, cream/milk, parmesan, and gnocchi. If the soup is too thick, add additional broth.5. Serve the soup topped with the rosemary bacon and parmesan. Enjoy warm', 'name': '1. Cook the bacon in a large dutch oven over medium heat until crisp, about 5 minutes. During the last minute of cooking, add the rosemary. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon.\\xa0Add the onion and cook 5 minutes, until golden. Add the carrots, celery, garlic, thyme, basil, fennel, crushed red pepper, and a pinch each of salt and pepper. Cook another 5 minutes, until very fragrant. 2. Stir in the butter and flour, cook 1 minute. Remove from the heat and add to the bowl of your crockpot. To the crockpot, add the broth. Cover and cook on low for 6-8 hours or on high for 4-5.4. During the last 15 minutes of cooking, stir in the kale, cream/milk, parmesan, and gnocchi. If the soup is too thick, add additional broth.5. Serve the soup topped with the rosemary bacon and parmesan. Enjoy warm', 'url': 'https://www.halfbakedharvest.com/creamy-gnocchi-soup/#wprm-recipe-98291-step-1-0'}]}, {'@type': 'HowToSection', 'name': 'Instant pot', 'itemListElement': [{'@type': 'HowToStep', 'text': '1. Set Instant Pot to sauté. Add the bacon and cook until crisp, about 5 minutes.\\xa0During the last minute of cooking, add the rosemary. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon.\\xa0Add the onion and cook 5 minutes, until golden. Add the carrots, celery, garlic, thyme, basil, fennel, crushed red pepper, and a pinch each of salt and pepper. Cook another 5 minutes, until very fragrant. 2. Stir in the butter and flour, cook 1 minute. Turn the Instant Pot off. Add the broth. Cover and cook on high pressure for 6 minutes.3. Once done cooking, use the natural or quick release function. Set the Instant Pot to sauté. Stir in the kale, cream/milk, parmesan, and gnocchi. If the soup is too thick, add additional broth. Cook until the kale is wilted, about 10 minutes. 4. Serve the soup topped with the rosemary bacon and parmesan. Enjoy warm.', 'name': '1. Set Instant Pot to sauté. Add the bacon and cook until crisp, about 5 minutes.\\xa0During the last minute of cooking, add the rosemary. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon.\\xa0Add the onion and cook 5 minutes, until golden. Add the carrots, celery, garlic, thyme, basil, fennel, crushed red pepper, and a pinch each of salt and pepper. Cook another 5 minutes, until very fragrant. 2. Stir in the butter and flour, cook 1 minute. Turn the Instant Pot off. Add the broth. Cover and cook on high pressure for 6 minutes.3. Once done cooking, use the natural or quick release function. Set the Instant Pot to sauté. Stir in the kale, cream/milk, parmesan, and gnocchi. If the soup is too thick, add additional broth. Cook until the kale is wilted, about 10 minutes. 4. Serve the soup topped with the rosemary bacon and parmesan. Enjoy warm.', 'url': 'https://www.halfbakedharvest.com/creamy-gnocchi-soup/#wprm-recipe-98291-step-2-0'}]}], 'aggregateRating': {'@type': 'AggregateRating', 'ratingValue': '3.84', 'ratingCount': '302'}, 'nutrition': {'@type': 'NutritionInformation', 'calories': '498 kcal', 'servingSize': '1 serving'}, '@id': 'https://www.halfbakedharvest.com/creamy-gnocchi-soup/#recipe', 'isPartOf': {'@id': 'https://www.halfbakedharvest.com/creamy-gnocchi-soup/#article'}, 'mainEntityOfPage': 'https://www.halfbakedharvest.com/creamy-gnocchi-soup/#webpage'}","@context":"http://schema.org/","@type":"Recipe","name":"Creamy Gnocchi Soup with Rosemary Bacon","author":"{'@type': 'Person', 'name': 'halfbakedharvest'}","description":"The perfect cozy bowl, great for nights when you’re craving Italian, but want something warming.","datePublished":"2020-11-16T02:00:36+00:00","image":"['https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Creamy-Gnocchi-Soup-with-Rosemary-Bacon-1.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Creamy-Gnocchi-Soup-with-Rosemary-Bacon-1-500x500.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Creamy-Gnocchi-Soup-with-Rosemary-Bacon-1-500x375.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Creamy-Gnocchi-Soup-with-Rosemary-Bacon-1-480x270.jpg']","recipeYield":"['6']","prepTime":"PT15M","cookTime":"PT25M","totalTime":"PT40M","recipeIngredient":"['4 slices thick cut bacon, chopped', '1 tablespoon fresh chopped rosemary', '2 tablespoons extra virgin olive oil', '1  yellow onion, chopped', '6  carrots, chopped', '4  celery stalks, chopped', '2-4 cloves garlic, minced or grated', '2 tablespoons fresh thyme leaves  ((or 2 teaspoons dried))', '1 tablespoon dried basil ((or 1 teaspoon dried))', '1-2 teaspoons fennel seeds (use to your taste)', '1 pinch crushed red pepper flakes', 'kosher salt and black pepper', '2 tablespoons salted butter', '2 tablespoons all-purpose flour', '4-6 cups low sodium vegetable broth', '4-6 cups roughly chopped kale', '1 1/2 cups canned coconut milk, heavy cream, or whole milk', '1/2 cup grated parmesan or asiago cheese, plus more for serving', '1 pound fresh potato gnocchi']","recipeInstructions":"[{'@type': 'HowToSection', 'name': 'Stove-Top', 'itemListElement': [{'@type': 'HowToStep', 'text': '1. Cook the bacon in a large dutch oven over medium heat until crisp, about 5 minutes. During the last minute of cooking, add the rosemary. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon.\\xa0Add the onion and cook 5 minutes, until golden. Add the carrots, celery, garlic, thyme, basil, fennel, crushed red pepper, and a pinch each of salt and pepper. Cook another 5 minutes, until very fragrant. 2. Stir in the butter and flour, cook 1 minute. Add 4 cups broth. Simmer over medium heat for 20 minutes, until the carrots are tender.3. About 10 minutes before serving, stir in the kale, cream/milk, parmesan, and gnocchi. If the soup is too thick, add additional broth.4. Serve the soup topped with the rosemary bacon and parmesan. Enjoy warm...preferably with a crusty piece of bread.', 'name': '1. Cook the bacon in a large dutch oven over medium heat until crisp, about 5 minutes. During the last minute of cooking, add the rosemary. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon.\\xa0Add the onion and cook 5 minutes, until golden. Add the carrots, celery, garlic, thyme, basil, fennel, crushed red pepper, and a pinch each of salt and pepper. Cook another 5 minutes, until very fragrant. 2. Stir in the butter and flour, cook 1 minute. Add 4 cups broth. Simmer over medium heat for 20 minutes, until the carrots are tender.3. About 10 minutes before serving, stir in the kale, cream/milk, parmesan, and gnocchi. If the soup is too thick, add additional broth.4. Serve the soup topped with the rosemary bacon and parmesan. Enjoy warm...preferably with a crusty piece of bread.', 'url': 'https://www.halfbakedharvest.com/creamy-gnocchi-soup/#wprm-recipe-98291-step-0-0'}]}, {'@type': 'HowToSection', 'name': 'Slow Cooker', 'itemListElement': [{'@type': 'HowToStep', 'text': '1. Cook the bacon in a large dutch oven over medium heat until crisp, about 5 minutes. During the last minute of cooking, add the rosemary. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon.\\xa0Add the onion and cook 5 minutes, until golden. Add the carrots, celery, garlic, thyme, basil, fennel, crushed red pepper, and a pinch each of salt and pepper. Cook another 5 minutes, until very fragrant. 2. Stir in the butter and flour, cook 1 minute. Remove from the heat and add to the bowl of your crockpot. To the crockpot, add the broth. Cover and cook on low for 6-8 hours or on high for 4-5.4. During the last 15 minutes of cooking, stir in the kale, cream/milk, parmesan, and gnocchi. If the soup is too thick, add additional broth.5. Serve the soup topped with the rosemary bacon and parmesan. Enjoy warm', 'name': '1. Cook the bacon in a large dutch oven over medium heat until crisp, about 5 minutes. During the last minute of cooking, add the rosemary. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon.\\xa0Add the onion and cook 5 minutes, until golden. Add the carrots, celery, garlic, thyme, basil, fennel, crushed red pepper, and a pinch each of salt and pepper. Cook another 5 minutes, until very fragrant. 2. Stir in the butter and flour, cook 1 minute. Remove from the heat and add to the bowl of your crockpot. To the crockpot, add the broth. Cover and cook on low for 6-8 hours or on high for 4-5.4. During the last 15 minutes of cooking, stir in the kale, cream/milk, parmesan, and gnocchi. If the soup is too thick, add additional broth.5. Serve the soup topped with the rosemary bacon and parmesan. Enjoy warm', 'url': 'https://www.halfbakedharvest.com/creamy-gnocchi-soup/#wprm-recipe-98291-step-1-0'}]}, {'@type': 'HowToSection', 'name': 'Instant pot', 'itemListElement': [{'@type': 'HowToStep', 'text': '1. Set Instant Pot to sauté. Add the bacon and cook until crisp, about 5 minutes.\\xa0During the last minute of cooking, add the rosemary. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon.\\xa0Add the onion and cook 5 minutes, until golden. Add the carrots, celery, garlic, thyme, basil, fennel, crushed red pepper, and a pinch each of salt and pepper. Cook another 5 minutes, until very fragrant. 2. Stir in the butter and flour, cook 1 minute. Turn the Instant Pot off. Add the broth. Cover and cook on high pressure for 6 minutes.3. Once done cooking, use the natural or quick release function. Set the Instant Pot to sauté. Stir in the kale, cream/milk, parmesan, and gnocchi. If the soup is too thick, add additional broth. Cook until the kale is wilted, about 10 minutes. 4. Serve the soup topped with the rosemary bacon and parmesan. Enjoy warm.', 'name': '1. Set Instant Pot to sauté. Add the bacon and cook until crisp, about 5 minutes.\\xa0During the last minute of cooking, add the rosemary. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon.\\xa0Add the onion and cook 5 minutes, until golden. Add the carrots, celery, garlic, thyme, basil, fennel, crushed red pepper, and a pinch each of salt and pepper. Cook another 5 minutes, until very fragrant. 2. Stir in the butter and flour, cook 1 minute. Turn the Instant Pot off. Add the broth. Cover and cook on high pressure for 6 minutes.3. Once done cooking, use the natural or quick release function. Set the Instant Pot to sauté. Stir in the kale, cream/milk, parmesan, and gnocchi. If the soup is too thick, add additional broth. Cook until the kale is wilted, about 10 minutes. 4. Serve the soup topped with the rosemary bacon and parmesan. Enjoy warm.', 'url': 'https://www.halfbakedharvest.com/creamy-gnocchi-soup/#wprm-recipe-98291-step-2-0'}]}]","aggregateRating":"{'@type': 'AggregateRating', 'ratingValue': '3.84', 'ratingCount': '302'}","nutrition":"{'@type': 'NutritionInformation', 'calories': '498 kcal', 'servingSize': '1 serving'}","@id":"https://www.halfbakedharvest.com/creamy-gnocchi-soup/#recipe","isPartOf":"{'@id': 'https://www.halfbakedharvest.com/creamy-gnocchi-soup/#article'}","mainEntityOfPage":"https://www.halfbakedharvest.com/creamy-gnocchi-soup/#webpage","aggregateRating_@type":"AggregateRating","aggregateRating_ratingValue":3.84,"aggregateRating_ratingCount":302,"nutrition_@type":"NutritionInformation","nutrition_calories":"498 kcal","nutrition_servingSize":"1 serving","author_@type":"Person","author_name":"halfbakedharvest","recipeInstructions_@type":"HowToSection","recipeInstructions_text":"No Data","recipeInstructions_name":"Stove-Top","recipeInstructions_url":"No Data"},{"_id":"5fb85f7555454a875a7dae12","links":"https://www.halfbakedharvest.com/creamy-coconut-chicken-meatball-and-noodle-curry/","recipe_id_url":"https://www.halfbakedharvest.com/wprm_print/97739","recipe_id":97739,"yoast_data":"{'@context': 'http://schema.org/', '@type': 'Recipe', 'name': 'Creamy Coconut Chicken Meatball and Noodle Curry', 'author': {'@type': 'Person', 'name': 'halfbakedharvest'}, 'description': 'The perfect weeknight dinner...made in about 30 minutes, hearty, cozy, delicious + healthy too!', 'datePublished': '2020-11-05T02:00:41+00:00', 'image': ['https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Creamy-Coconut-Chicken-Meatball-and-Noodle-Curry-1.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Creamy-Coconut-Chicken-Meatball-and-Noodle-Curry-1-500x500.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Creamy-Coconut-Chicken-Meatball-and-Noodle-Curry-1-500x375.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Creamy-Coconut-Chicken-Meatball-and-Noodle-Curry-1-480x270.jpg'], 'recipeYield': ['6'], 'prepTime': 'PT15M', 'cookTime': 'PT15M', 'totalTime': 'PT30M', 'recipeIngredient': ['1 pound ground chicken', '2  green onions, finely chopped, plus more for serving', '1/4 cup + 2 teaspoons low sodium soy sauce', 'black pepper', '5  tablespoons extra virgin olive oil or avocado oil', '1 cup cubed butternut squash or sweet potato', '2-3  medium shallots, thinly sliced', '1 inch fresh ginger, grated', '4 cloves garlic, minced or grated', '1/2 cup fresh cilantro, chopped, plus more for serving', '1/4 cup Thai red curry paste', '2 (14-ounce) cans full-fat coconut milk', '2 tablespoons creamy peanut butter', '1 tablespoon fish sauce  ((or low sodium soy sauce))', '2 cups baby spinach', '8 ounces egg or rice noodles', 'pomegranate arils, for serving ((optional))'], 'recipeInstructions': [{'@type': 'HowToStep', 'text': '1. Add the chicken, green onions, 2 teaspoons soy sauce, and a pinch of pepper to a bowl. Mix until just combined. Coat your hands with a bit of oil, and roll the meat into tablespoon-size balls (will make 15-20 meatballs).2. Heat a large pot over medium-high heat and add 2 tablespoons oil. When the oil shimmers, add the meatballs and sear until crisp, about 4-5 minutes, turning them 2-3 times until cooked through. Transfer to a plate.3. To the same pot, add 3 tablespoon oil, the shallots, ginger, and garlic. Cook until fragrant, about 2 minutes. Add the butternut squash and curry paste. Cook another 5 minutes, stirring occasionally. Stir in the coconut milk, 1/2 cup water, 1/4 cup soy sauce, fish sauce, and peanut butter. Slide the meatballs back into the curry. Simmer over medium heat until the meatballs are cooked through, 5-8 minutes. Stir in the spinach. Thin as desired with additional water or broth.4. Meanwhile, cook noodles according to package directions.5. Divide the noodles between bowls and ladle the curry over. Top each bowl with pomegranate, cilantro, and green onions.', 'name': '1. Add the chicken, green onions, 2 teaspoons soy sauce, and a pinch of pepper to a bowl. Mix until just combined. Coat your hands with a bit of oil, and roll the meat into tablespoon-size balls (will make 15-20 meatballs).2. Heat a large pot over medium-high heat and add 2 tablespoons oil. When the oil shimmers, add the meatballs and sear until crisp, about 4-5 minutes, turning them 2-3 times until cooked through. Transfer to a plate.3. To the same pot, add 3 tablespoon oil, the shallots, ginger, and garlic. Cook until fragrant, about 2 minutes. Add the butternut squash and curry paste. Cook another 5 minutes, stirring occasionally. Stir in the coconut milk, 1/2 cup water, 1/4 cup soy sauce, fish sauce, and peanut butter. Slide the meatballs back into the curry. Simmer over medium heat until the meatballs are cooked through, 5-8 minutes. Stir in the spinach. Thin as desired with additional water or broth.4. Meanwhile, cook noodles according to package directions.5. Divide the noodles between bowls and ladle the curry over. Top each bowl with pomegranate, cilantro, and green onions.', 'url': 'https://www.halfbakedharvest.com/creamy-coconut-chicken-meatball-and-noodle-curry/#wprm-recipe-97739-step-0-0'}], 'aggregateRating': {'@type': 'AggregateRating', 'ratingValue': '3.73', 'ratingCount': '668'}, 'nutrition': {'@type': 'NutritionInformation', 'calories': '399 kcal', 'fiberContent': '3 g', 'servingSize': '1 serving'}, '@id': 'https://www.halfbakedharvest.com/creamy-coconut-chicken-meatball-and-noodle-curry/#recipe', 'isPartOf': {'@id': 'https://www.halfbakedharvest.com/creamy-coconut-chicken-meatball-and-noodle-curry/#article'}, 'mainEntityOfPage': 'https://www.halfbakedharvest.com/creamy-coconut-chicken-meatball-and-noodle-curry/#webpage'}","@context":"http://schema.org/","@type":"Recipe","name":"Creamy Coconut Chicken Meatball and Noodle Curry","author":"{'@type': 'Person', 'name': 'halfbakedharvest'}","description":"The perfect weeknight dinner...made in about 30 minutes, hearty, cozy, delicious + healthy too!","datePublished":"2020-11-05T02:00:41+00:00","image":"['https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Creamy-Coconut-Chicken-Meatball-and-Noodle-Curry-1.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Creamy-Coconut-Chicken-Meatball-and-Noodle-Curry-1-500x500.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Creamy-Coconut-Chicken-Meatball-and-Noodle-Curry-1-500x375.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Creamy-Coconut-Chicken-Meatball-and-Noodle-Curry-1-480x270.jpg']","recipeYield":"['6']","prepTime":"PT15M","cookTime":"PT15M","totalTime":"PT30M","recipeIngredient":"['1 pound ground chicken', '2  green onions, finely chopped, plus more for serving', '1/4 cup + 2 teaspoons low sodium soy sauce', 'black pepper', '5  tablespoons extra virgin olive oil or avocado oil', '1 cup cubed butternut squash or sweet potato', '2-3  medium shallots, thinly sliced', '1 inch fresh ginger, grated', '4 cloves garlic, minced or grated', '1/2 cup fresh cilantro, chopped, plus more for serving', '1/4 cup Thai red curry paste', '2 (14-ounce) cans full-fat coconut milk', '2 tablespoons creamy peanut butter', '1 tablespoon fish sauce  ((or low sodium soy sauce))', '2 cups baby spinach', '8 ounces egg or rice noodles', 'pomegranate arils, for serving ((optional))']","recipeInstructions":"[{'@type': 'HowToStep', 'text': '1. Add the chicken, green onions, 2 teaspoons soy sauce, and a pinch of pepper to a bowl. Mix until just combined. Coat your hands with a bit of oil, and roll the meat into tablespoon-size balls (will make 15-20 meatballs).2. Heat a large pot over medium-high heat and add 2 tablespoons oil. When the oil shimmers, add the meatballs and sear until crisp, about 4-5 minutes, turning them 2-3 times until cooked through. Transfer to a plate.3. To the same pot, add 3 tablespoon oil, the shallots, ginger, and garlic. Cook until fragrant, about 2 minutes. Add the butternut squash and curry paste. Cook another 5 minutes, stirring occasionally. Stir in the coconut milk, 1/2 cup water, 1/4 cup soy sauce, fish sauce, and peanut butter. Slide the meatballs back into the curry. Simmer over medium heat until the meatballs are cooked through, 5-8 minutes. Stir in the spinach. Thin as desired with additional water or broth.4. Meanwhile, cook noodles according to package directions.5. Divide the noodles between bowls and ladle the curry over. Top each bowl with pomegranate, cilantro, and green onions.', 'name': '1. Add the chicken, green onions, 2 teaspoons soy sauce, and a pinch of pepper to a bowl. Mix until just combined. Coat your hands with a bit of oil, and roll the meat into tablespoon-size balls (will make 15-20 meatballs).2. Heat a large pot over medium-high heat and add 2 tablespoons oil. When the oil shimmers, add the meatballs and sear until crisp, about 4-5 minutes, turning them 2-3 times until cooked through. Transfer to a plate.3. To the same pot, add 3 tablespoon oil, the shallots, ginger, and garlic. Cook until fragrant, about 2 minutes. Add the butternut squash and curry paste. Cook another 5 minutes, stirring occasionally. Stir in the coconut milk, 1/2 cup water, 1/4 cup soy sauce, fish sauce, and peanut butter. Slide the meatballs back into the curry. Simmer over medium heat until the meatballs are cooked through, 5-8 minutes. Stir in the spinach. Thin as desired with additional water or broth.4. Meanwhile, cook noodles according to package directions.5. Divide the noodles between bowls and ladle the curry over. Top each bowl with pomegranate, cilantro, and green onions.', 'url': 'https://www.halfbakedharvest.com/creamy-coconut-chicken-meatball-and-noodle-curry/#wprm-recipe-97739-step-0-0'}]","aggregateRating":"{'@type': 'AggregateRating', 'ratingValue': '3.73', 'ratingCount': '668'}","nutrition":"{'@type': 'NutritionInformation', 'calories': '399 kcal', 'fiberContent': '3 g', 'servingSize': '1 serving'}","@id":"https://www.halfbakedharvest.com/creamy-coconut-chicken-meatball-and-noodle-curry/#recipe","isPartOf":"{'@id': 'https://www.halfbakedharvest.com/creamy-coconut-chicken-meatball-and-noodle-curry/#article'}","mainEntityOfPage":"https://www.halfbakedharvest.com/creamy-coconut-chicken-meatball-and-noodle-curry/#webpage","aggregateRating_@type":"AggregateRating","aggregateRating_ratingValue":3.73,"aggregateRating_ratingCount":668,"nutrition_@type":"NutritionInformation","nutrition_calories":"399 kcal","nutrition_servingSize":"1 serving","author_@type":"Person","author_name":"halfbakedharvest","recipeInstructions_@type":"HowToStep","recipeInstructions_text":"1. Add the chicken, green onions, 2 teaspoons soy sauce, and a pinch of pepper to a bowl. Mix until just combined. Coat your hands with a bit of oil, and roll the meat into tablespoon-size balls (will make 15-20 meatballs).2. Heat a large pot over medium-high heat and add 2 tablespoons oil. When the oil shimmers, add the meatballs and sear until crisp, about 4-5 minutes, turning them 2-3 times until cooked through. Transfer to a plate.3. To the same pot, add 3 tablespoon oil, the shallots, ginger, and garlic. Cook until fragrant, about 2 minutes. Add the butternut squash and curry paste. Cook another 5 minutes, stirring occasionally. Stir in the coconut milk, 1/2 cup water, 1/4 cup soy sauce, fish sauce, and peanut butter. Slide the meatballs back into the curry. Simmer over medium heat until the meatballs are cooked through, 5-8 minutes. Stir in the spinach. Thin as desired with additional water or broth.4. Meanwhile, cook noodles according to package directions.5. Divide the noodles between bowls and ladle the curry over. Top each bowl with pomegranate, cilantro, and green onions.","recipeInstructions_name":"1. Add the chicken, green onions, 2 teaspoons soy sauce, and a pinch of pepper to a bowl. Mix until just combined. Coat your hands with a bit of oil, and roll the meat into tablespoon-size balls (will make 15-20 meatballs).2. Heat a large pot over medium-high heat and add 2 tablespoons oil. When the oil shimmers, add the meatballs and sear until crisp, about 4-5 minutes, turning them 2-3 times until cooked through. Transfer to a plate.3. To the same pot, add 3 tablespoon oil, the shallots, ginger, and garlic. Cook until fragrant, about 2 minutes. Add the butternut squash and curry paste. Cook another 5 minutes, stirring occasionally. Stir in the coconut milk, 1/2 cup water, 1/4 cup soy sauce, fish sauce, and peanut butter. Slide the meatballs back into the curry. Simmer over medium heat until the meatballs are cooked through, 5-8 minutes. Stir in the spinach. Thin as desired with additional water or broth.4. Meanwhile, cook noodles according to package directions.5. Divide the noodles between bowls and ladle the curry over. Top each bowl with pomegranate, cilantro, and green onions.","recipeInstructions_url":"https://www.halfbakedharvest.com/creamy-coconut-chicken-meatball-and-noodle-curry/#wprm-recipe-97739-step-0-0"},{"_id":"5fb85f7555454a875a7dae14","links":"https://www.halfbakedharvest.com/crinkly-caramel-stuffed-brownie-cookies/","recipe_id_url":"https://www.halfbakedharvest.com/wprm_print/97637","recipe_id":97637,"yoast_data":"{'@context': 'http://schema.org/', '@type': 'Recipe', 'name': 'Crinkly Caramel Stuffed Brownie Cookies', 'author': {'@type': 'Person', 'name': 'halfbakedharvest'}, 'description': 'The perfect decadent cookie for holiday tables and gift boxes...or just to de-stress!', 'datePublished': '2020-11-03T02:00:41+00:00', 'image': ['https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Crinkly-Caramel-Stuffed-Brownie-Cookies-1.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Crinkly-Caramel-Stuffed-Brownie-Cookies-1-500x500.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Crinkly-Caramel-Stuffed-Brownie-Cookies-1-500x375.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Crinkly-Caramel-Stuffed-Brownie-Cookies-1-480x270.jpg'], 'recipeYield': ['24', '24 cookies'], 'prepTime': 'PT20M', 'cookTime': 'PT10M', 'totalTime': 'PT90M', 'recipeIngredient': ['6 tablespoons salted butter', '3.2 ounces milk or semi-sweet chocolate, chopped', '2 cups semi-sweet chocolate chips', '3  large eggs, at room temperature', '1/2 cup granulated sugar', '2 teaspoons vanilla extract', '2 teaspoons instant coffee granules ((optional))', '1/2 cup + 2 tablespoons  all-purpose flour', '2 tablespoons unsweetened cocoa powder', '1/4 teaspoon baking soda', '1/4 teaspoon kosher salt', '36  chocolate covered caramels', 'flaky sea salt, for topping'], 'recipeInstructions': [{'@type': 'HowToStep', 'text': '1. In a microwave-safe bowl or glass measuring cup, melt together the butter, milk chocolate, and chocolate chips until melted and smooth. Let cool completely. *This can also be done on the stove. 2. In a large mixing bowl, beat together the eggs and sugar, beating on high until pale in color, about 3 minutes. Add in vanilla extract, instant coffee (if using), and the melted chocolate/butter, beating until combined. Add the flour, cocoa powder, baking soda, and salt, mix until just combined.\\xa0Divide the dough in half. Cover each ball of dough and chill 1-2 hours in the fridge or overnight. Preheat the oven to 350° F. Line a baking sheet with parchment paper.\\xa03. Working with 1 dough ball at a time (leave the other in the fridge), roll the dough into tablespoon size balls. Flatten the dough slightly into a round and add the chocolate covered caramel. Scoop another tablespoon of dough out and flatten it slightly. Place the dough over the caramel, sealing the edges together. Place 3 inches apart on the prepared baking sheet.\\xa0If the dough softens, stick it in the freezer for a few minutes to re-chill it.4. Bake for 10-14 minutes, until just set on the edges, but puffed in the center. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Sprinkle with flaky salt (if desired). Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.\\xa0', 'name': '1. In a microwave-safe bowl or glass measuring cup, melt together the butter, milk chocolate, and chocolate chips until melted and smooth. Let cool completely. *This can also be done on the stove. 2. In a large mixing bowl, beat together the eggs and sugar, beating on high until pale in color, about 3 minutes. Add in vanilla extract, instant coffee (if using), and the melted chocolate/butter, beating until combined. Add the flour, cocoa powder, baking soda, and salt, mix until just combined.\\xa0Divide the dough in half. Cover each ball of dough and chill 1-2 hours in the fridge or overnight. Preheat the oven to 350° F. Line a baking sheet with parchment paper.\\xa03. Working with 1 dough ball at a time (leave the other in the fridge), roll the dough into tablespoon size balls. Flatten the dough slightly into a round and add the chocolate covered caramel. Scoop another tablespoon of dough out and flatten it slightly. Place the dough over the caramel, sealing the edges together. Place 3 inches apart on the prepared baking sheet.\\xa0If the dough softens, stick it in the freezer for a few minutes to re-chill it.4. Bake for 10-14 minutes, until just set on the edges, but puffed in the center. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Sprinkle with flaky salt (if desired). Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.\\xa0', 'url': 'https://www.halfbakedharvest.com/crinkly-caramel-stuffed-brownie-cookies/#wprm-recipe-97637-step-0-0'}], 'aggregateRating': {'@type': 'AggregateRating', 'ratingValue': '4.04', 'ratingCount': '141'}, 'nutrition': {'@type': 'NutritionInformation', 'calories': '227 kcal', 'servingSize': '1 serving'}, '@id': 'https://www.halfbakedharvest.com/crinkly-caramel-stuffed-brownie-cookies/#recipe', 'isPartOf': {'@id': 'https://www.halfbakedharvest.com/crinkly-caramel-stuffed-brownie-cookies/#article'}, 'mainEntityOfPage': 'https://www.halfbakedharvest.com/crinkly-caramel-stuffed-brownie-cookies/#webpage'}","@context":"http://schema.org/","@type":"Recipe","name":"Crinkly Caramel Stuffed Brownie Cookies","author":"{'@type': 'Person', 'name': 'halfbakedharvest'}","description":"The perfect decadent cookie for holiday tables and gift boxes...or just to de-stress!","datePublished":"2020-11-03T02:00:41+00:00","image":"['https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Crinkly-Caramel-Stuffed-Brownie-Cookies-1.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Crinkly-Caramel-Stuffed-Brownie-Cookies-1-500x500.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Crinkly-Caramel-Stuffed-Brownie-Cookies-1-500x375.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Crinkly-Caramel-Stuffed-Brownie-Cookies-1-480x270.jpg']","recipeYield":"['24', '24 cookies']","prepTime":"PT20M","cookTime":"PT10M","totalTime":"PT90M","recipeIngredient":"['6 tablespoons salted butter', '3.2 ounces milk or semi-sweet chocolate, chopped', '2 cups semi-sweet chocolate chips', '3  large eggs, at room temperature', '1/2 cup granulated sugar', '2 teaspoons vanilla extract', '2 teaspoons instant coffee granules ((optional))', '1/2 cup + 2 tablespoons  all-purpose flour', '2 tablespoons unsweetened cocoa powder', '1/4 teaspoon baking soda', '1/4 teaspoon kosher salt', '36  chocolate covered caramels', 'flaky sea salt, for topping']","recipeInstructions":"[{'@type': 'HowToStep', 'text': '1. In a microwave-safe bowl or glass measuring cup, melt together the butter, milk chocolate, and chocolate chips until melted and smooth. Let cool completely. *This can also be done on the stove. 2. In a large mixing bowl, beat together the eggs and sugar, beating on high until pale in color, about 3 minutes. Add in vanilla extract, instant coffee (if using), and the melted chocolate/butter, beating until combined. Add the flour, cocoa powder, baking soda, and salt, mix until just combined.\\xa0Divide the dough in half. Cover each ball of dough and chill 1-2 hours in the fridge or overnight. Preheat the oven to 350° F. Line a baking sheet with parchment paper.\\xa03. Working with 1 dough ball at a time (leave the other in the fridge), roll the dough into tablespoon size balls. Flatten the dough slightly into a round and add the chocolate covered caramel. Scoop another tablespoon of dough out and flatten it slightly. Place the dough over the caramel, sealing the edges together. Place 3 inches apart on the prepared baking sheet.\\xa0If the dough softens, stick it in the freezer for a few minutes to re-chill it.4. Bake for 10-14 minutes, until just set on the edges, but puffed in the center. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Sprinkle with flaky salt (if desired). Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.\\xa0', 'name': '1. In a microwave-safe bowl or glass measuring cup, melt together the butter, milk chocolate, and chocolate chips until melted and smooth. Let cool completely. *This can also be done on the stove. 2. In a large mixing bowl, beat together the eggs and sugar, beating on high until pale in color, about 3 minutes. Add in vanilla extract, instant coffee (if using), and the melted chocolate/butter, beating until combined. Add the flour, cocoa powder, baking soda, and salt, mix until just combined.\\xa0Divide the dough in half. Cover each ball of dough and chill 1-2 hours in the fridge or overnight. Preheat the oven to 350° F. Line a baking sheet with parchment paper.\\xa03. Working with 1 dough ball at a time (leave the other in the fridge), roll the dough into tablespoon size balls. Flatten the dough slightly into a round and add the chocolate covered caramel. Scoop another tablespoon of dough out and flatten it slightly. Place the dough over the caramel, sealing the edges together. Place 3 inches apart on the prepared baking sheet.\\xa0If the dough softens, stick it in the freezer for a few minutes to re-chill it.4. Bake for 10-14 minutes, until just set on the edges, but puffed in the center. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Sprinkle with flaky salt (if desired). Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.\\xa0', 'url': 'https://www.halfbakedharvest.com/crinkly-caramel-stuffed-brownie-cookies/#wprm-recipe-97637-step-0-0'}]","aggregateRating":"{'@type': 'AggregateRating', 'ratingValue': '4.04', 'ratingCount': '141'}","nutrition":"{'@type': 'NutritionInformation', 'calories': '227 kcal', 'servingSize': '1 serving'}","@id":"https://www.halfbakedharvest.com/crinkly-caramel-stuffed-brownie-cookies/#recipe","isPartOf":"{'@id': 'https://www.halfbakedharvest.com/crinkly-caramel-stuffed-brownie-cookies/#article'}","mainEntityOfPage":"https://www.halfbakedharvest.com/crinkly-caramel-stuffed-brownie-cookies/#webpage","aggregateRating_@type":"AggregateRating","aggregateRating_ratingValue":4.04,"aggregateRating_ratingCount":141,"nutrition_@type":"NutritionInformation","nutrition_calories":"227 kcal","nutrition_servingSize":"1 serving","author_@type":"Person","author_name":"halfbakedharvest","recipeInstructions_@type":"HowToStep","recipeInstructions_text":"1. In a microwave-safe bowl or glass measuring cup, melt together the butter, milk chocolate, and chocolate chips until melted and smooth. Let cool completely. *This can also be done on the stove. 2. In a large mixing bowl, beat together the eggs and sugar, beating on high until pale in color, about 3 minutes. Add in vanilla extract, instant coffee (if using), and the melted chocolate/butter, beating until combined. Add the flour, cocoa powder, baking soda, and salt, mix until just combined. Divide the dough in half. Cover each ball of dough and chill 1-2 hours in the fridge or overnight. Preheat the oven to 350° F. Line a baking sheet with parchment paper. 3. Working with 1 dough ball at a time (leave the other in the fridge), roll the dough into tablespoon size balls. Flatten the dough slightly into a round and add the chocolate covered caramel. Scoop another tablespoon of dough out and flatten it slightly. Place the dough over the caramel, sealing the edges together. Place 3 inches apart on the prepared baking sheet. If the dough softens, stick it in the freezer for a few minutes to re-chill it.4. Bake for 10-14 minutes, until just set on the edges, but puffed in the center. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Sprinkle with flaky salt (if desired). Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days. ","recipeInstructions_name":"1. In a microwave-safe bowl or glass measuring cup, melt together the butter, milk chocolate, and chocolate chips until melted and smooth. Let cool completely. *This can also be done on the stove. 2. In a large mixing bowl, beat together the eggs and sugar, beating on high until pale in color, about 3 minutes. Add in vanilla extract, instant coffee (if using), and the melted chocolate/butter, beating until combined. Add the flour, cocoa powder, baking soda, and salt, mix until just combined. Divide the dough in half. Cover each ball of dough and chill 1-2 hours in the fridge or overnight. Preheat the oven to 350° F. Line a baking sheet with parchment paper. 3. Working with 1 dough ball at a time (leave the other in the fridge), roll the dough into tablespoon size balls. Flatten the dough slightly into a round and add the chocolate covered caramel. Scoop another tablespoon of dough out and flatten it slightly. Place the dough over the caramel, sealing the edges together. Place 3 inches apart on the prepared baking sheet. If the dough softens, stick it in the freezer for a few minutes to re-chill it.4. Bake for 10-14 minutes, until just set on the edges, but puffed in the center. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Sprinkle with flaky salt (if desired). Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days. ","recipeInstructions_url":"https://www.halfbakedharvest.com/crinkly-caramel-stuffed-brownie-cookies/#wprm-recipe-97637-step-0-0"},{"_id":"5fb85f7555454a875a7dadff","links":"https://www.halfbakedharvest.com/one-pan-four-cheese-sun-dried-tomato-and-spinach-drunken-pasta-bake/","recipe_id_url":"https://www.halfbakedharvest.com/wprm_print/26956","recipe_id":26956,"yoast_data":"{'@context': 'http://schema.org/', '@type': 'Recipe', 'name': 'One Pan 4 Cheese Sun-Dried Tomato and Spinach Pasta Bake', 'author': {'@type': 'Person', 'name': 'halfbakedharvest'}, 'description': 'For nights when you’re craving Italian, but need something simple and easy to prepare!', 'datePublished': '2020-11-19T02:00:36+00:00', 'image': ['https://www.halfbakedharvest.com/wp-content/uploads/2020/11/One-Pan-4-Cheese-Sun-Dried-Tomato-and-Spinach-Pasta-Bake-1.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/One-Pan-4-Cheese-Sun-Dried-Tomato-and-Spinach-Pasta-Bake-1-500x500.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/One-Pan-4-Cheese-Sun-Dried-Tomato-and-Spinach-Pasta-Bake-1-500x375.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/One-Pan-4-Cheese-Sun-Dried-Tomato-and-Spinach-Pasta-Bake-1-480x270.jpg'], 'recipeYield': ['8'], 'prepTime': 'PT15M', 'cookTime': 'PT60M', 'totalTime': 'PT75M', 'recipeIngredient': ['1 (28 ounce) can crushed san marzano tomatoes', '2 tablespoons tomato paste', '1/2 cup chopped oil-packed sun-dried tomatoes  (oil drained, but reserved)', '1 (10 ounce) pkg frozen spinach, thawed and squeezed of excess liquid', '2 cloves garlic, grated', '1 tablespoon dried basil', '2 teaspoons dried oregano', 'kosher salt and black pepper', 'crushed red pepper flakes', '1 cup red wine or chicken broth', '1 pound rigatoni pasta', '1 cup cubed fontina cheese', '1 1/2 cups grated asiago cheese', '1/2 cup parmesan cheese', '1 cup shredded provolone', 'fresh basil, parsley, or oregano, for serving'], 'recipeInstructions': [{'@type': 'HowToStep', 'text': '1. Preheat the oven to 375° F. Oil a 9x13 inch baking dish. 2. To the baking dish, add the tomatoes, tomato paste, sun-dried tomatoes...plus 3 tablespoons of the oil left in the jar, the spinach, garlic, basil, oregano, red wine, and 1 1/2 cups water. Season with red pepper flakes, salt, and pepper. Stir to combine. Add the dry pasta, fontina cheese, asiago, and parmesan, tossing to coat. Push down gently on the pasta to submerge it. Sprinkle the provolone evenly over top. 3. Rub the underside of a piece of foil with oil. Tightly cover the baking dish with the foil, oiled side facing down. Bake for 40 minutes. Uncover and bake another 15- 20 minutes, or until the cheese is melted and bubbly. Remove from the oven and top with fresh herbs.', 'name': '1. Preheat the oven to 375° F. Oil a 9x13 inch baking dish. 2. To the baking dish, add the tomatoes, tomato paste, sun-dried tomatoes...plus 3 tablespoons of the oil left in the jar, the spinach, garlic, basil, oregano, red wine, and 1 1/2 cups water. Season with red pepper flakes, salt, and pepper. Stir to combine. Add the dry pasta, fontina cheese, asiago, and parmesan, tossing to coat. Push down gently on the pasta to submerge it. Sprinkle the provolone evenly over top. 3. Rub the underside of a piece of foil with oil. Tightly cover the baking dish with the foil, oiled side facing down. Bake for 40 minutes. Uncover and bake another 15- 20 minutes, or until the cheese is melted and bubbly. Remove from the oven and top with fresh herbs.', 'url': 'https://www.halfbakedharvest.com/one-pan-four-cheese-sun-dried-tomato-and-spinach-drunken-pasta-bake/#wprm-recipe-26956-step-0-0'}], 'aggregateRating': {'@type': 'AggregateRating', 'ratingValue': '3.77', 'ratingCount': '566'}, 'nutrition': {'@type': 'NutritionInformation', 'calories': '409 kcal', 'servingSize': '1 serving'}, '@id': 'https://www.halfbakedharvest.com/one-pan-four-cheese-sun-dried-tomato-and-spinach-drunken-pasta-bake/#recipe', 'isPartOf': {'@id': 'https://www.halfbakedharvest.com/one-pan-four-cheese-sun-dried-tomato-and-spinach-drunken-pasta-bake/#article'}, 'mainEntityOfPage': 'https://www.halfbakedharvest.com/one-pan-four-cheese-sun-dried-tomato-and-spinach-drunken-pasta-bake/#webpage'}","@context":"http://schema.org/","@type":"Recipe","name":"One Pan 4 Cheese Sun-Dried Tomato and Spinach Pasta Bake","author":"{'@type': 'Person', 'name': 'halfbakedharvest'}","description":"For nights when you’re craving Italian, but need something simple and easy to prepare!","datePublished":"2020-11-19T02:00:36+00:00","image":"['https://www.halfbakedharvest.com/wp-content/uploads/2020/11/One-Pan-4-Cheese-Sun-Dried-Tomato-and-Spinach-Pasta-Bake-1.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/One-Pan-4-Cheese-Sun-Dried-Tomato-and-Spinach-Pasta-Bake-1-500x500.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/One-Pan-4-Cheese-Sun-Dried-Tomato-and-Spinach-Pasta-Bake-1-500x375.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/One-Pan-4-Cheese-Sun-Dried-Tomato-and-Spinach-Pasta-Bake-1-480x270.jpg']","recipeYield":"['8']","prepTime":"PT15M","cookTime":"PT60M","totalTime":"PT75M","recipeIngredient":"['1 (28 ounce) can crushed san marzano tomatoes', '2 tablespoons tomato paste', '1/2 cup chopped oil-packed sun-dried tomatoes  (oil drained, but reserved)', '1 (10 ounce) pkg frozen spinach, thawed and squeezed of excess liquid', '2 cloves garlic, grated', '1 tablespoon dried basil', '2 teaspoons dried oregano', 'kosher salt and black pepper', 'crushed red pepper flakes', '1 cup red wine or chicken broth', '1 pound rigatoni pasta', '1 cup cubed fontina cheese', '1 1/2 cups grated asiago cheese', '1/2 cup parmesan cheese', '1 cup shredded provolone', 'fresh basil, parsley, or oregano, for serving']","recipeInstructions":"[{'@type': 'HowToStep', 'text': '1. Preheat the oven to 375° F. Oil a 9x13 inch baking dish. 2. To the baking dish, add the tomatoes, tomato paste, sun-dried tomatoes...plus 3 tablespoons of the oil left in the jar, the spinach, garlic, basil, oregano, red wine, and 1 1/2 cups water. Season with red pepper flakes, salt, and pepper. Stir to combine. Add the dry pasta, fontina cheese, asiago, and parmesan, tossing to coat. Push down gently on the pasta to submerge it. Sprinkle the provolone evenly over top. 3. Rub the underside of a piece of foil with oil. Tightly cover the baking dish with the foil, oiled side facing down. Bake for 40 minutes. Uncover and bake another 15- 20 minutes, or until the cheese is melted and bubbly. Remove from the oven and top with fresh herbs.', 'name': '1. Preheat the oven to 375° F. Oil a 9x13 inch baking dish. 2. To the baking dish, add the tomatoes, tomato paste, sun-dried tomatoes...plus 3 tablespoons of the oil left in the jar, the spinach, garlic, basil, oregano, red wine, and 1 1/2 cups water. Season with red pepper flakes, salt, and pepper. Stir to combine. Add the dry pasta, fontina cheese, asiago, and parmesan, tossing to coat. Push down gently on the pasta to submerge it. Sprinkle the provolone evenly over top. 3. Rub the underside of a piece of foil with oil. Tightly cover the baking dish with the foil, oiled side facing down. Bake for 40 minutes. Uncover and bake another 15- 20 minutes, or until the cheese is melted and bubbly. Remove from the oven and top with fresh herbs.', 'url': 'https://www.halfbakedharvest.com/one-pan-four-cheese-sun-dried-tomato-and-spinach-drunken-pasta-bake/#wprm-recipe-26956-step-0-0'}]","aggregateRating":"{'@type': 'AggregateRating', 'ratingValue': '3.77', 'ratingCount': '566'}","nutrition":"{'@type': 'NutritionInformation', 'calories': '409 kcal', 'servingSize': '1 serving'}","@id":"https://www.halfbakedharvest.com/one-pan-four-cheese-sun-dried-tomato-and-spinach-drunken-pasta-bake/#recipe","isPartOf":"{'@id': 'https://www.halfbakedharvest.com/one-pan-four-cheese-sun-dried-tomato-and-spinach-drunken-pasta-bake/#article'}","mainEntityOfPage":"https://www.halfbakedharvest.com/one-pan-four-cheese-sun-dried-tomato-and-spinach-drunken-pasta-bake/#webpage","aggregateRating_@type":"AggregateRating","aggregateRating_ratingValue":3.77,"aggregateRating_ratingCount":566,"nutrition_@type":"NutritionInformation","nutrition_calories":"409 kcal","nutrition_servingSize":"1 serving","author_@type":"Person","author_name":"halfbakedharvest","recipeInstructions_@type":"HowToStep","recipeInstructions_text":"1. Preheat the oven to 375° F. Oil a 9x13 inch baking dish. 2. To the baking dish, add the tomatoes, tomato paste, sun-dried tomatoes...plus 3 tablespoons of the oil left in the jar, the spinach, garlic, basil, oregano, red wine, and 1 1/2 cups water. Season with red pepper flakes, salt, and pepper. Stir to combine. Add the dry pasta, fontina cheese, asiago, and parmesan, tossing to coat. Push down gently on the pasta to submerge it. Sprinkle the provolone evenly over top. 3. Rub the underside of a piece of foil with oil. Tightly cover the baking dish with the foil, oiled side facing down. Bake for 40 minutes. Uncover and bake another 15- 20 minutes, or until the cheese is melted and bubbly. Remove from the oven and top with fresh herbs.","recipeInstructions_name":"1. Preheat the oven to 375° F. Oil a 9x13 inch baking dish. 2. To the baking dish, add the tomatoes, tomato paste, sun-dried tomatoes...plus 3 tablespoons of the oil left in the jar, the spinach, garlic, basil, oregano, red wine, and 1 1/2 cups water. Season with red pepper flakes, salt, and pepper. Stir to combine. Add the dry pasta, fontina cheese, asiago, and parmesan, tossing to coat. Push down gently on the pasta to submerge it. Sprinkle the provolone evenly over top. 3. Rub the underside of a piece of foil with oil. Tightly cover the baking dish with the foil, oiled side facing down. Bake for 40 minutes. Uncover and bake another 15- 20 minutes, or until the cheese is melted and bubbly. Remove from the oven and top with fresh herbs.","recipeInstructions_url":"https://www.halfbakedharvest.com/one-pan-four-cheese-sun-dried-tomato-and-spinach-drunken-pasta-bake/#wprm-recipe-26956-step-0-0"},{"_id":"5fb85f7555454a875a7dae08","links":"https://www.halfbakedharvest.com/one-pan-four-cheese-sun-dried-tomato-and-spinach-drunken-pasta-bake/","recipe_id_url":"https://www.halfbakedharvest.com/wprm_print/26956","recipe_id":26956,"yoast_data":"{'@context': 'http://schema.org/', '@type': 'Recipe', 'name': 'One Pan 4 Cheese Sun-Dried Tomato and Spinach Pasta Bake', 'author': {'@type': 'Person', 'name': 'halfbakedharvest'}, 'description': 'For nights when you’re craving Italian, but need something simple and easy to prepare!', 'datePublished': '2020-11-19T02:00:36+00:00', 'image': ['https://www.halfbakedharvest.com/wp-content/uploads/2020/11/One-Pan-4-Cheese-Sun-Dried-Tomato-and-Spinach-Pasta-Bake-1.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/One-Pan-4-Cheese-Sun-Dried-Tomato-and-Spinach-Pasta-Bake-1-500x500.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/One-Pan-4-Cheese-Sun-Dried-Tomato-and-Spinach-Pasta-Bake-1-500x375.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/One-Pan-4-Cheese-Sun-Dried-Tomato-and-Spinach-Pasta-Bake-1-480x270.jpg'], 'recipeYield': ['8'], 'prepTime': 'PT15M', 'cookTime': 'PT60M', 'totalTime': 'PT75M', 'recipeIngredient': ['1 (28 ounce) can crushed san marzano tomatoes', '2 tablespoons tomato paste', '1/2 cup chopped oil-packed sun-dried tomatoes  (oil drained, but reserved)', '1 (10 ounce) pkg frozen spinach, thawed and squeezed of excess liquid', '2 cloves garlic, grated', '1 tablespoon dried basil', '2 teaspoons dried oregano', 'kosher salt and black pepper', 'crushed red pepper flakes', '1 cup red wine or chicken broth', '1 pound rigatoni pasta', '1 cup cubed fontina cheese', '1 1/2 cups grated asiago cheese', '1/2 cup parmesan cheese', '1 cup shredded provolone', 'fresh basil, parsley, or oregano, for serving'], 'recipeInstructions': [{'@type': 'HowToStep', 'text': '1. Preheat the oven to 375° F. Oil a 9x13 inch baking dish. 2. To the baking dish, add the tomatoes, tomato paste, sun-dried tomatoes...plus 3 tablespoons of the oil left in the jar, the spinach, garlic, basil, oregano, red wine, and 1 1/2 cups water. Season with red pepper flakes, salt, and pepper. Stir to combine. Add the dry pasta, fontina cheese, asiago, and parmesan, tossing to coat. Push down gently on the pasta to submerge it. Sprinkle the provolone evenly over top. 3. Rub the underside of a piece of foil with oil. Tightly cover the baking dish with the foil, oiled side facing down. Bake for 40 minutes. Uncover and bake another 15- 20 minutes, or until the cheese is melted and bubbly. Remove from the oven and top with fresh herbs.', 'name': '1. Preheat the oven to 375° F. Oil a 9x13 inch baking dish. 2. To the baking dish, add the tomatoes, tomato paste, sun-dried tomatoes...plus 3 tablespoons of the oil left in the jar, the spinach, garlic, basil, oregano, red wine, and 1 1/2 cups water. Season with red pepper flakes, salt, and pepper. Stir to combine. Add the dry pasta, fontina cheese, asiago, and parmesan, tossing to coat. Push down gently on the pasta to submerge it. Sprinkle the provolone evenly over top. 3. Rub the underside of a piece of foil with oil. Tightly cover the baking dish with the foil, oiled side facing down. Bake for 40 minutes. Uncover and bake another 15- 20 minutes, or until the cheese is melted and bubbly. Remove from the oven and top with fresh herbs.', 'url': 'https://www.halfbakedharvest.com/one-pan-four-cheese-sun-dried-tomato-and-spinach-drunken-pasta-bake/#wprm-recipe-26956-step-0-0'}], 'aggregateRating': {'@type': 'AggregateRating', 'ratingValue': '3.77', 'ratingCount': '566'}, 'nutrition': {'@type': 'NutritionInformation', 'calories': '409 kcal', 'servingSize': '1 serving'}, '@id': 'https://www.halfbakedharvest.com/one-pan-four-cheese-sun-dried-tomato-and-spinach-drunken-pasta-bake/#recipe', 'isPartOf': {'@id': 'https://www.halfbakedharvest.com/one-pan-four-cheese-sun-dried-tomato-and-spinach-drunken-pasta-bake/#article'}, 'mainEntityOfPage': 'https://www.halfbakedharvest.com/one-pan-four-cheese-sun-dried-tomato-and-spinach-drunken-pasta-bake/#webpage'}","@context":"http://schema.org/","@type":"Recipe","name":"One Pan 4 Cheese Sun-Dried Tomato and Spinach Pasta Bake","author":"{'@type': 'Person', 'name': 'halfbakedharvest'}","description":"For nights when you’re craving Italian, but need something simple and easy to prepare!","datePublished":"2020-11-19T02:00:36+00:00","image":"['https://www.halfbakedharvest.com/wp-content/uploads/2020/11/One-Pan-4-Cheese-Sun-Dried-Tomato-and-Spinach-Pasta-Bake-1.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/One-Pan-4-Cheese-Sun-Dried-Tomato-and-Spinach-Pasta-Bake-1-500x500.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/One-Pan-4-Cheese-Sun-Dried-Tomato-and-Spinach-Pasta-Bake-1-500x375.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/One-Pan-4-Cheese-Sun-Dried-Tomato-and-Spinach-Pasta-Bake-1-480x270.jpg']","recipeYield":"['8']","prepTime":"PT15M","cookTime":"PT60M","totalTime":"PT75M","recipeIngredient":"['1 (28 ounce) can crushed san marzano tomatoes', '2 tablespoons tomato paste', '1/2 cup chopped oil-packed sun-dried tomatoes  (oil drained, but reserved)', '1 (10 ounce) pkg frozen spinach, thawed and squeezed of excess liquid', '2 cloves garlic, grated', '1 tablespoon dried basil', '2 teaspoons dried oregano', 'kosher salt and black pepper', 'crushed red pepper flakes', '1 cup red wine or chicken broth', '1 pound rigatoni pasta', '1 cup cubed fontina cheese', '1 1/2 cups grated asiago cheese', '1/2 cup parmesan cheese', '1 cup shredded provolone', 'fresh basil, parsley, or oregano, for serving']","recipeInstructions":"[{'@type': 'HowToStep', 'text': '1. Preheat the oven to 375° F. Oil a 9x13 inch baking dish. 2. To the baking dish, add the tomatoes, tomato paste, sun-dried tomatoes...plus 3 tablespoons of the oil left in the jar, the spinach, garlic, basil, oregano, red wine, and 1 1/2 cups water. Season with red pepper flakes, salt, and pepper. Stir to combine. Add the dry pasta, fontina cheese, asiago, and parmesan, tossing to coat. Push down gently on the pasta to submerge it. Sprinkle the provolone evenly over top. 3. Rub the underside of a piece of foil with oil. Tightly cover the baking dish with the foil, oiled side facing down. Bake for 40 minutes. Uncover and bake another 15- 20 minutes, or until the cheese is melted and bubbly. Remove from the oven and top with fresh herbs.', 'name': '1. Preheat the oven to 375° F. Oil a 9x13 inch baking dish. 2. To the baking dish, add the tomatoes, tomato paste, sun-dried tomatoes...plus 3 tablespoons of the oil left in the jar, the spinach, garlic, basil, oregano, red wine, and 1 1/2 cups water. Season with red pepper flakes, salt, and pepper. Stir to combine. Add the dry pasta, fontina cheese, asiago, and parmesan, tossing to coat. Push down gently on the pasta to submerge it. Sprinkle the provolone evenly over top. 3. Rub the underside of a piece of foil with oil. Tightly cover the baking dish with the foil, oiled side facing down. Bake for 40 minutes. Uncover and bake another 15- 20 minutes, or until the cheese is melted and bubbly. Remove from the oven and top with fresh herbs.', 'url': 'https://www.halfbakedharvest.com/one-pan-four-cheese-sun-dried-tomato-and-spinach-drunken-pasta-bake/#wprm-recipe-26956-step-0-0'}]","aggregateRating":"{'@type': 'AggregateRating', 'ratingValue': '3.77', 'ratingCount': '566'}","nutrition":"{'@type': 'NutritionInformation', 'calories': '409 kcal', 'servingSize': '1 serving'}","@id":"https://www.halfbakedharvest.com/one-pan-four-cheese-sun-dried-tomato-and-spinach-drunken-pasta-bake/#recipe","isPartOf":"{'@id': 'https://www.halfbakedharvest.com/one-pan-four-cheese-sun-dried-tomato-and-spinach-drunken-pasta-bake/#article'}","mainEntityOfPage":"https://www.halfbakedharvest.com/one-pan-four-cheese-sun-dried-tomato-and-spinach-drunken-pasta-bake/#webpage","aggregateRating_@type":"AggregateRating","aggregateRating_ratingValue":3.77,"aggregateRating_ratingCount":566,"nutrition_@type":"NutritionInformation","nutrition_calories":"409 kcal","nutrition_servingSize":"1 serving","author_@type":"Person","author_name":"halfbakedharvest","recipeInstructions_@type":"HowToStep","recipeInstructions_text":"1. Preheat the oven to 375° F. Oil a 9x13 inch baking dish. 2. To the baking dish, add the tomatoes, tomato paste, sun-dried tomatoes...plus 3 tablespoons of the oil left in the jar, the spinach, garlic, basil, oregano, red wine, and 1 1/2 cups water. Season with red pepper flakes, salt, and pepper. Stir to combine. Add the dry pasta, fontina cheese, asiago, and parmesan, tossing to coat. Push down gently on the pasta to submerge it. Sprinkle the provolone evenly over top. 3. Rub the underside of a piece of foil with oil. Tightly cover the baking dish with the foil, oiled side facing down. Bake for 40 minutes. Uncover and bake another 15- 20 minutes, or until the cheese is melted and bubbly. Remove from the oven and top with fresh herbs.","recipeInstructions_name":"1. Preheat the oven to 375° F. Oil a 9x13 inch baking dish. 2. To the baking dish, add the tomatoes, tomato paste, sun-dried tomatoes...plus 3 tablespoons of the oil left in the jar, the spinach, garlic, basil, oregano, red wine, and 1 1/2 cups water. Season with red pepper flakes, salt, and pepper. Stir to combine. Add the dry pasta, fontina cheese, asiago, and parmesan, tossing to coat. Push down gently on the pasta to submerge it. Sprinkle the provolone evenly over top. 3. Rub the underside of a piece of foil with oil. Tightly cover the baking dish with the foil, oiled side facing down. Bake for 40 minutes. Uncover and bake another 15- 20 minutes, or until the cheese is melted and bubbly. Remove from the oven and top with fresh herbs.","recipeInstructions_url":"https://www.halfbakedharvest.com/one-pan-four-cheese-sun-dried-tomato-and-spinach-drunken-pasta-bake/#wprm-recipe-26956-step-0-0"},{"_id":"5fb85f7555454a875a7dae11","links":"https://www.halfbakedharvest.com/molten-chocolate-crackle-pie/","recipe_id_url":"https://www.halfbakedharvest.com/wprm_print/97783","recipe_id":97783,"yoast_data":"{'@context': 'http://schema.org/', '@type': 'Recipe', 'name': 'Molten Chocolate Crackle Pie', 'author': {'@type': 'Person', 'name': 'halfbakedharvest'}, 'description': 'Destress with this super simple pie made with eggs, cocoa powder, a touch of coffee, plus sweet chocolate chunks!', 'datePublished': '2020-11-06T02:00:19+00:00', 'image': ['https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Molten-Chocolate-Crackle-Pie-1.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Molten-Chocolate-Crackle-Pie-1-500x500.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Molten-Chocolate-Crackle-Pie-1-500x375.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Molten-Chocolate-Crackle-Pie-1-480x270.jpg'], 'recipeYield': ['8'], 'prepTime': 'PT20M', 'cookTime': 'PT75M', 'totalTime': 'PT110M', 'recipeIngredient': ['1  pie crust round ((homemade recipe below))', '1  egg, beaten, for brushing', 'vanilla sugar or coarse sugar, for sprinkling ((optional))', '4  large eggs', '1 1/2 cups granulated sugar', '1/2 cup unsweetened cocoa powder', '2 teaspoons instant coffee granules', '1/2 teaspoon kosher salt', '10 tablespoons salted butter, melted', '1 tablespoon hazelnut liquor  ((optional))', '2 teaspoons vanilla extract', '1/2 cup semi-sweet chocolate chips or chunks', '1 cup heavy cream', '1 tablespoon real maple syrup', '2 teaspoons vanilla extract', '1 tablespoon hazelnut liquor  ((optional))'], 'recipeInstructions': [{'@type': 'HowToStep', 'text': '1. Position a rack in the lower third of the oven.\\xa0Preheat the oven to 375° F.2. Fit the pie crust into a 9-inch pie plate. Brush the edge of the crust with beaten egg, then sprinkle with vanilla sugar (or coarse sugar). Lightly prick the bottom of the dough with a fork. Line the crust with parchment paper and fill with pie weights, beans, or rice. Freeze 10-15 minutes.3. Bake until the crust is set, 20 minutes. Remove pie weights and continue baking until the crust is golden, 5 minutes. Remove from oven. Reduce the oven temp 350°.4. Meanwhile, whisk together the eggs and sugar until well combined. Add the cocoa powder, instant coffee, and salt. Whisk in the melted butter, hazelnut liquor, and vanilla, whisk until smooth. Fold in the chocolate chips. Pour\\xa0the mixture into the baked crust.5. Bake for 45-55 minutes, until the\\xa0pie is puffed on top, but still wiggly in the center. The longer you bake, the more set your pie will be. Remove from the oven and let cool slightly. Let cool 20-30 minutes, then serve the pie warm, dolloped with whip cream. Or chill and serve chilled with whipped cream. 6. To make the whipped cream, whip the cream using an electric mixer until soft peaks form. Add the\\xa0maple syrup, hazelnut liquor (if using), and vanilla. Whip until combined and fluffy.', 'name': '1. Position a rack in the lower third of the oven.\\xa0Preheat the oven to 375° F.2. Fit the pie crust into a 9-inch pie plate. Brush the edge of the crust with beaten egg, then sprinkle with vanilla sugar (or coarse sugar). Lightly prick the bottom of the dough with a fork. Line the crust with parchment paper and fill with pie weights, beans, or rice. Freeze 10-15 minutes.3. Bake until the crust is set, 20 minutes. Remove pie weights and continue baking until the crust is golden, 5 minutes. Remove from oven. Reduce the oven temp 350°.4. Meanwhile, whisk together the eggs and sugar until well combined. Add the cocoa powder, instant coffee, and salt. Whisk in the melted butter, hazelnut liquor, and vanilla, whisk until smooth. Fold in the chocolate chips. Pour\\xa0the mixture into the baked crust.5. Bake for 45-55 minutes, until the\\xa0pie is puffed on top, but still wiggly in the center. The longer you bake, the more set your pie will be. Remove from the oven and let cool slightly. Let cool 20-30 minutes, then serve the pie warm, dolloped with whip cream. Or chill and serve chilled with whipped cream. 6. To make the whipped cream, whip the cream using an electric mixer until soft peaks form. Add the\\xa0maple syrup, hazelnut liquor (if using), and vanilla. Whip until combined and fluffy.', 'url': 'https://www.halfbakedharvest.com/molten-chocolate-crackle-pie/#wprm-recipe-97783-step-0-0'}], 'aggregateRating': {'@type': 'AggregateRating', 'ratingValue': '3.73', 'ratingCount': '779'}, 'nutrition': {'@type': 'NutritionInformation', 'calories': '369 kcal', 'servingSize': '1 serving'}, '@id': 'https://www.halfbakedharvest.com/molten-chocolate-crackle-pie/#recipe', 'isPartOf': {'@id': 'https://www.halfbakedharvest.com/molten-chocolate-crackle-pie/#article'}, 'mainEntityOfPage': 'https://www.halfbakedharvest.com/molten-chocolate-crackle-pie/#webpage'}","@context":"http://schema.org/","@type":"Recipe","name":"Molten Chocolate Crackle Pie","author":"{'@type': 'Person', 'name': 'halfbakedharvest'}","description":"Destress with this super simple pie made with eggs, cocoa powder, a touch of coffee, plus sweet chocolate chunks!","datePublished":"2020-11-06T02:00:19+00:00","image":"['https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Molten-Chocolate-Crackle-Pie-1.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Molten-Chocolate-Crackle-Pie-1-500x500.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Molten-Chocolate-Crackle-Pie-1-500x375.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Molten-Chocolate-Crackle-Pie-1-480x270.jpg']","recipeYield":"['8']","prepTime":"PT20M","cookTime":"PT75M","totalTime":"PT110M","recipeIngredient":"['1  pie crust round ((homemade recipe below))', '1  egg, beaten, for brushing', 'vanilla sugar or coarse sugar, for sprinkling ((optional))', '4  large eggs', '1 1/2 cups granulated sugar', '1/2 cup unsweetened cocoa powder', '2 teaspoons instant coffee granules', '1/2 teaspoon kosher salt', '10 tablespoons salted butter, melted', '1 tablespoon hazelnut liquor  ((optional))', '2 teaspoons vanilla extract', '1/2 cup semi-sweet chocolate chips or chunks', '1 cup heavy cream', '1 tablespoon real maple syrup', '2 teaspoons vanilla extract', '1 tablespoon hazelnut liquor  ((optional))']","recipeInstructions":"[{'@type': 'HowToStep', 'text': '1. Position a rack in the lower third of the oven.\\xa0Preheat the oven to 375° F.2. Fit the pie crust into a 9-inch pie plate. Brush the edge of the crust with beaten egg, then sprinkle with vanilla sugar (or coarse sugar). Lightly prick the bottom of the dough with a fork. Line the crust with parchment paper and fill with pie weights, beans, or rice. Freeze 10-15 minutes.3. Bake until the crust is set, 20 minutes. Remove pie weights and continue baking until the crust is golden, 5 minutes. Remove from oven. Reduce the oven temp 350°.4. Meanwhile, whisk together the eggs and sugar until well combined. Add the cocoa powder, instant coffee, and salt. Whisk in the melted butter, hazelnut liquor, and vanilla, whisk until smooth. Fold in the chocolate chips. Pour\\xa0the mixture into the baked crust.5. Bake for 45-55 minutes, until the\\xa0pie is puffed on top, but still wiggly in the center. The longer you bake, the more set your pie will be. Remove from the oven and let cool slightly. Let cool 20-30 minutes, then serve the pie warm, dolloped with whip cream. Or chill and serve chilled with whipped cream. 6. To make the whipped cream, whip the cream using an electric mixer until soft peaks form. Add the\\xa0maple syrup, hazelnut liquor (if using), and vanilla. Whip until combined and fluffy.', 'name': '1. Position a rack in the lower third of the oven.\\xa0Preheat the oven to 375° F.2. Fit the pie crust into a 9-inch pie plate. Brush the edge of the crust with beaten egg, then sprinkle with vanilla sugar (or coarse sugar). Lightly prick the bottom of the dough with a fork. Line the crust with parchment paper and fill with pie weights, beans, or rice. Freeze 10-15 minutes.3. Bake until the crust is set, 20 minutes. Remove pie weights and continue baking until the crust is golden, 5 minutes. Remove from oven. Reduce the oven temp 350°.4. Meanwhile, whisk together the eggs and sugar until well combined. Add the cocoa powder, instant coffee, and salt. Whisk in the melted butter, hazelnut liquor, and vanilla, whisk until smooth. Fold in the chocolate chips. Pour\\xa0the mixture into the baked crust.5. Bake for 45-55 minutes, until the\\xa0pie is puffed on top, but still wiggly in the center. The longer you bake, the more set your pie will be. Remove from the oven and let cool slightly. Let cool 20-30 minutes, then serve the pie warm, dolloped with whip cream. Or chill and serve chilled with whipped cream. 6. To make the whipped cream, whip the cream using an electric mixer until soft peaks form. Add the\\xa0maple syrup, hazelnut liquor (if using), and vanilla. Whip until combined and fluffy.', 'url': 'https://www.halfbakedharvest.com/molten-chocolate-crackle-pie/#wprm-recipe-97783-step-0-0'}]","aggregateRating":"{'@type': 'AggregateRating', 'ratingValue': '3.73', 'ratingCount': '779'}","nutrition":"{'@type': 'NutritionInformation', 'calories': '369 kcal', 'servingSize': '1 serving'}","@id":"https://www.halfbakedharvest.com/molten-chocolate-crackle-pie/#recipe","isPartOf":"{'@id': 'https://www.halfbakedharvest.com/molten-chocolate-crackle-pie/#article'}","mainEntityOfPage":"https://www.halfbakedharvest.com/molten-chocolate-crackle-pie/#webpage","aggregateRating_@type":"AggregateRating","aggregateRating_ratingValue":3.73,"aggregateRating_ratingCount":779,"nutrition_@type":"NutritionInformation","nutrition_calories":"369 kcal","nutrition_servingSize":"1 serving","author_@type":"Person","author_name":"halfbakedharvest","recipeInstructions_@type":"HowToStep","recipeInstructions_text":"1. Position a rack in the lower third of the oven. Preheat the oven to 375° F.2. Fit the pie crust into a 9-inch pie plate. Brush the edge of the crust with beaten egg, then sprinkle with vanilla sugar (or coarse sugar). Lightly prick the bottom of the dough with a fork. Line the crust with parchment paper and fill with pie weights, beans, or rice. Freeze 10-15 minutes.3. Bake until the crust is set, 20 minutes. Remove pie weights and continue baking until the crust is golden, 5 minutes. Remove from oven. Reduce the oven temp 350°.4. Meanwhile, whisk together the eggs and sugar until well combined. Add the cocoa powder, instant coffee, and salt. Whisk in the melted butter, hazelnut liquor, and vanilla, whisk until smooth. Fold in the chocolate chips. Pour the mixture into the baked crust.5. Bake for 45-55 minutes, until the pie is puffed on top, but still wiggly in the center. The longer you bake, the more set your pie will be. Remove from the oven and let cool slightly. Let cool 20-30 minutes, then serve the pie warm, dolloped with whip cream. Or chill and serve chilled with whipped cream. 6. To make the whipped cream, whip the cream using an electric mixer until soft peaks form. Add the maple syrup, hazelnut liquor (if using), and vanilla. Whip until combined and fluffy.","recipeInstructions_name":"1. Position a rack in the lower third of the oven. Preheat the oven to 375° F.2. Fit the pie crust into a 9-inch pie plate. Brush the edge of the crust with beaten egg, then sprinkle with vanilla sugar (or coarse sugar). Lightly prick the bottom of the dough with a fork. Line the crust with parchment paper and fill with pie weights, beans, or rice. Freeze 10-15 minutes.3. Bake until the crust is set, 20 minutes. Remove pie weights and continue baking until the crust is golden, 5 minutes. Remove from oven. Reduce the oven temp 350°.4. Meanwhile, whisk together the eggs and sugar until well combined. Add the cocoa powder, instant coffee, and salt. Whisk in the melted butter, hazelnut liquor, and vanilla, whisk until smooth. Fold in the chocolate chips. Pour the mixture into the baked crust.5. Bake for 45-55 minutes, until the pie is puffed on top, but still wiggly in the center. The longer you bake, the more set your pie will be. Remove from the oven and let cool slightly. Let cool 20-30 minutes, then serve the pie warm, dolloped with whip cream. Or chill and serve chilled with whipped cream. 6. To make the whipped cream, whip the cream using an electric mixer until soft peaks form. Add the maple syrup, hazelnut liquor (if using), and vanilla. Whip until combined and fluffy.","recipeInstructions_url":"https://www.halfbakedharvest.com/molten-chocolate-crackle-pie/#wprm-recipe-97783-step-0-0"},{"_id":"5fb85f7555454a875a7dae02","links":"https://www.halfbakedharvest.com/spiced-honey-bourbon-old-fashioned/","recipe_id_url":"https://www.halfbakedharvest.com/wprm_print/98196","recipe_id":98196,"yoast_data":"{'@context': 'http://schema.org/', '@type': 'Recipe', 'name': 'Spiced Honey Bourbon Old Fashioned', 'author': {'@type': 'Person', 'name': 'halfbakedharvest'}, 'description': 'Simply mix everything together for a cocktail that’s perfectly sweetened, spiced, and so delicious!', 'datePublished': '2020-11-14T02:00:59+00:00', 'image': ['https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Spiced-Honey-Bourbon-Old-Fashioned-1.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Spiced-Honey-Bourbon-Old-Fashioned-1-500x500.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Spiced-Honey-Bourbon-Old-Fashioned-1-500x375.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Spiced-Honey-Bourbon-Old-Fashioned-1-480x270.jpg'], 'recipeYield': ['1', '1 drink'], 'prepTime': 'PT10M', 'cookTime': 'PT5M', 'totalTime': 'PT15M', 'recipeIngredient': ['1/2 cup honey', '2 sprigs fresh rosemary, plus more for serving', '2  cinnamon sticks ((or 1 teaspoon ground cinnamon))', '1 tablespoon cardamom pods  ((or 1/2 teaspoon ground cardamom))', '1 inch fresh ginger, sliced', 'zest of 1 orange', '1 teaspoon vanilla extract', '2 ounces (1/4 cup) bourbon', '1 ounce (2 tablespoons) lemon juice', '1 ounce (2 tablespoons) orange or clementine juice', '1-2 dashes orange bitters', '1-2 ounces (2-4 tablespoons)  spiced honey syrup'], 'recipeInstructions': [{'@type': 'HowToStep', 'text': '1. To make the spiced honey syrup. In a medium pot, bring 1/2 cup water, the honey, rosemary, cinnamon, cardamom, and ginger to a boil over high heat. Boil 2-3 minutes, then remove from the heat. Stir in the orange zest and vanilla. Let cool. This syrup makes enough for about 6 drinks.2. In a cocktail shaker, combine 2-3 tablespoons honey syrup, the bourbon, lemon juice, orange juice, and orange bitters. Add ice and shake. Strain into a glass. Garnish with an orange slice and rosemary, if desired.\\xa0', 'name': '1. To make the spiced honey syrup. In a medium pot, bring 1/2 cup water, the honey, rosemary, cinnamon, cardamom, and ginger to a boil over high heat. Boil 2-3 minutes, then remove from the heat. Stir in the orange zest and vanilla. Let cool. This syrup makes enough for about 6 drinks.2. In a cocktail shaker, combine 2-3 tablespoons honey syrup, the bourbon, lemon juice, orange juice, and orange bitters. Add ice and shake. Strain into a glass. Garnish with an orange slice and rosemary, if desired.\\xa0', 'url': 'https://www.halfbakedharvest.com/spiced-honey-bourbon-old-fashioned/#wprm-recipe-98196-step-0-0'}], 'aggregateRating': {'@type': 'AggregateRating', 'ratingValue': '3.98', 'ratingCount': '127'}, '@id': 'https://www.halfbakedharvest.com/spiced-honey-bourbon-old-fashioned/#recipe', 'isPartOf': {'@id': 'https://www.halfbakedharvest.com/spiced-honey-bourbon-old-fashioned/#article'}, 'mainEntityOfPage': 'https://www.halfbakedharvest.com/spiced-honey-bourbon-old-fashioned/#webpage'}","@context":"http://schema.org/","@type":"Recipe","name":"Spiced Honey Bourbon Old Fashioned","author":"{'@type': 'Person', 'name': 'halfbakedharvest'}","description":"Simply mix everything together for a cocktail that’s perfectly sweetened, spiced, and so delicious!","datePublished":"2020-11-14T02:00:59+00:00","image":"['https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Spiced-Honey-Bourbon-Old-Fashioned-1.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Spiced-Honey-Bourbon-Old-Fashioned-1-500x500.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Spiced-Honey-Bourbon-Old-Fashioned-1-500x375.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Spiced-Honey-Bourbon-Old-Fashioned-1-480x270.jpg']","recipeYield":"['1', '1 drink']","prepTime":"PT10M","cookTime":"PT5M","totalTime":"PT15M","recipeIngredient":"['1/2 cup honey', '2 sprigs fresh rosemary, plus more for serving', '2  cinnamon sticks ((or 1 teaspoon ground cinnamon))', '1 tablespoon cardamom pods  ((or 1/2 teaspoon ground cardamom))', '1 inch fresh ginger, sliced', 'zest of 1 orange', '1 teaspoon vanilla extract', '2 ounces (1/4 cup) bourbon', '1 ounce (2 tablespoons) lemon juice', '1 ounce (2 tablespoons) orange or clementine juice', '1-2 dashes orange bitters', '1-2 ounces (2-4 tablespoons)  spiced honey syrup']","recipeInstructions":"[{'@type': 'HowToStep', 'text': '1. To make the spiced honey syrup. In a medium pot, bring 1/2 cup water, the honey, rosemary, cinnamon, cardamom, and ginger to a boil over high heat. Boil 2-3 minutes, then remove from the heat. Stir in the orange zest and vanilla. Let cool. This syrup makes enough for about 6 drinks.2. In a cocktail shaker, combine 2-3 tablespoons honey syrup, the bourbon, lemon juice, orange juice, and orange bitters. Add ice and shake. Strain into a glass. Garnish with an orange slice and rosemary, if desired.\\xa0', 'name': '1. To make the spiced honey syrup. In a medium pot, bring 1/2 cup water, the honey, rosemary, cinnamon, cardamom, and ginger to a boil over high heat. Boil 2-3 minutes, then remove from the heat. Stir in the orange zest and vanilla. Let cool. This syrup makes enough for about 6 drinks.2. In a cocktail shaker, combine 2-3 tablespoons honey syrup, the bourbon, lemon juice, orange juice, and orange bitters. Add ice and shake. Strain into a glass. Garnish with an orange slice and rosemary, if desired.\\xa0', 'url': 'https://www.halfbakedharvest.com/spiced-honey-bourbon-old-fashioned/#wprm-recipe-98196-step-0-0'}]","aggregateRating":"{'@type': 'AggregateRating', 'ratingValue': '3.98', 'ratingCount': '127'}","nutrition":"No Data","@id":"https://www.halfbakedharvest.com/spiced-honey-bourbon-old-fashioned/#recipe","isPartOf":"{'@id': 'https://www.halfbakedharvest.com/spiced-honey-bourbon-old-fashioned/#article'}","mainEntityOfPage":"https://www.halfbakedharvest.com/spiced-honey-bourbon-old-fashioned/#webpage","aggregateRating_@type":"AggregateRating","aggregateRating_ratingValue":3.98,"aggregateRating_ratingCount":127,"nutrition_@type":"No Data","nutrition_calories":"No Data","nutrition_servingSize":"No Data","author_@type":"Person","author_name":"halfbakedharvest","recipeInstructions_@type":"HowToStep","recipeInstructions_text":"1. To make the spiced honey syrup. In a medium pot, bring 1/2 cup water, the honey, rosemary, cinnamon, cardamom, and ginger to a boil over high heat. Boil 2-3 minutes, then remove from the heat. Stir in the orange zest and vanilla. Let cool. This syrup makes enough for about 6 drinks.2. In a cocktail shaker, combine 2-3 tablespoons honey syrup, the bourbon, lemon juice, orange juice, and orange bitters. Add ice and shake. Strain into a glass. Garnish with an orange slice and rosemary, if desired. ","recipeInstructions_name":"1. To make the spiced honey syrup. In a medium pot, bring 1/2 cup water, the honey, rosemary, cinnamon, cardamom, and ginger to a boil over high heat. Boil 2-3 minutes, then remove from the heat. Stir in the orange zest and vanilla. Let cool. This syrup makes enough for about 6 drinks.2. In a cocktail shaker, combine 2-3 tablespoons honey syrup, the bourbon, lemon juice, orange juice, and orange bitters. Add ice and shake. Strain into a glass. Garnish with an orange slice and rosemary, if desired. ","recipeInstructions_url":"https://www.halfbakedharvest.com/spiced-honey-bourbon-old-fashioned/#wprm-recipe-98196-step-0-0"},{"_id":"5fb85f7555454a875a7dae0e","links":"https://www.halfbakedharvest.com/sage-pesto-florentine-lasagna/","recipe_id_url":"https://www.halfbakedharvest.com/wprm_print/98045","recipe_id":98045,"yoast_data":"{'@context': 'http://schema.org/', '@type': 'Recipe', 'name': '4 Cheese Sage Pesto Florentine Lasagna', 'author': {'@type': 'Person', 'name': 'halfbakedharvest'}, 'description': 'A great vegetarian option for Thanksgiving, or just for cozy November and December nights at home!', 'datePublished': '2020-11-11T02:00:34+00:00', 'image': ['https://www.halfbakedharvest.com/wp-content/uploads/2020/11/4-Cheese-Sage-Pesto-Florentine-Lasagna-1.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/4-Cheese-Sage-Pesto-Florentine-Lasagna-1-500x500.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/4-Cheese-Sage-Pesto-Florentine-Lasagna-1-500x375.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/4-Cheese-Sage-Pesto-Florentine-Lasagna-1-480x270.jpg'], 'recipeYield': ['8'], 'prepTime': 'PT30M', 'cookTime': 'PT45M', 'totalTime': 'PT75M', 'recipeIngredient': ['1 stick (8 tablespoons) salted butter', '3 cloves garlic, minced or grated', '2 tablespoons chopped fresh sage leaves ((or 2 teaspoons dried) )', '2 teaspoons fresh chopped rosemary  ((or 1/2 teaspoon dried))', '1 teaspoon crushed fennel seed', '1 pinch crushed red pepper flakes', 'kosher salt and black pepper', '1/4 cup all-purpose flour', '2 cups whole milk or canned coconut milk', '2 cups low sodium vegetable or chicken broth', '1/4 teaspoon ground nutmeg', '1 cup shredded Gruyère or fontina cheese', '1 cup grated parmesan cheese', '2 cups whole milk ricotta', '2 cups shredded provolone', '2 (10 ounce) packages frozen spinach, thawed and drained', '1/4 cup basil pesto', '1  large egg', '1  box no-boil lasagna noodles'], 'recipeInstructions': [{'@type': 'HowToStep', 'text': '1.Preheat the oven to 375° F. Butter a 9x13 inch pan.2. In a medium saucepan, melt together the butter, garlic, sage, rosemary, fennel, and a pinch of red pepper flakes. Cook 3-4 minutes, until the butter is lightly browning. Whisk in the flour and cook for 1 minute. Add the milk and broth. Season with salt, and pepper. Bring to a boil. Stir in the Gruyère/fontina cheese, 1/2 cup of parmesan cheese, and the nutmeg. Stir until the cheese is melted and the sauce is smooth. Remove from the heat. 3. In a medium bowl combine the ricotta, provolone, spinach, pesto, and egg. Season with pepper. 4. Spread 1/4 of the cheese sauce in the bottom of the prepared baking dish. Top with 3-4 lasagna sheets. Spread with 1/2 the ricotta cheese mixture and another 1/4 of the cheese sauce. Repeat the layering. Repeat the layering until all the sauce has been used...don't stress about making it perfect. Top with a 1/2 cup of parmesan. 5. Bake covered for 30 minutes. Uncover and bake another 15-20 minutes, until the top has bubbled up and browned a bit. Let stand 10 minutes before serving. Enjoy!', 'name': '1.Preheat the oven to 375° F. Butter a 9x13 inch pan.2. In a medium saucepan, melt together the butter, garlic, sage, rosemary, fennel, and a pinch of red pepper flakes. Cook 3-4 minutes, until the butter is lightly browning. Whisk in the flour and cook for 1 minute. Add the milk and broth. Season with salt, and pepper. Bring to a boil. Stir in the Gruyère/fontina cheese, 1/2 cup of parmesan cheese, and the nutmeg. Stir until the cheese is melted and the sauce is smooth. Remove from the heat. 3. In a medium bowl combine the ricotta, provolone, spinach, pesto, and egg. Season with pepper. 4. Spread 1/4 of the cheese sauce in the bottom of the prepared baking dish. Top with 3-4 lasagna sheets. Spread with 1/2 the ricotta cheese mixture and another 1/4 of the cheese sauce. Repeat the layering. Repeat the layering until all the sauce has been used...don't stress about making it perfect. Top with a 1/2 cup of parmesan. 5. Bake covered for 30 minutes. Uncover and bake another 15-20 minutes, until the top has bubbled up and browned a bit. Let stand 10 minutes before serving. Enjoy!', 'url': 'https://www.halfbakedharvest.com/sage-pesto-florentine-lasagna/#wprm-recipe-98045-step-0-0'}], 'aggregateRating': {'@type': 'AggregateRating', 'ratingValue': '4.19', 'ratingCount': '44'}, 'nutrition': {'@type': 'NutritionInformation', 'calories': '463 kcal', 'servingSize': '1 serving'}, '@id': 'https://www.halfbakedharvest.com/sage-pesto-florentine-lasagna/#recipe', 'isPartOf': {'@id': 'https://www.halfbakedharvest.com/sage-pesto-florentine-lasagna/#article'}, 'mainEntityOfPage': 'https://www.halfbakedharvest.com/sage-pesto-florentine-lasagna/#webpage'}","@context":"http://schema.org/","@type":"Recipe","name":"4 Cheese Sage Pesto Florentine Lasagna","author":"{'@type': 'Person', 'name': 'halfbakedharvest'}","description":"A great vegetarian option for Thanksgiving, or just for cozy November and December nights at home!","datePublished":"2020-11-11T02:00:34+00:00","image":"['https://www.halfbakedharvest.com/wp-content/uploads/2020/11/4-Cheese-Sage-Pesto-Florentine-Lasagna-1.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/4-Cheese-Sage-Pesto-Florentine-Lasagna-1-500x500.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/4-Cheese-Sage-Pesto-Florentine-Lasagna-1-500x375.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/4-Cheese-Sage-Pesto-Florentine-Lasagna-1-480x270.jpg']","recipeYield":"['8']","prepTime":"PT30M","cookTime":"PT45M","totalTime":"PT75M","recipeIngredient":"['1 stick (8 tablespoons) salted butter', '3 cloves garlic, minced or grated', '2 tablespoons chopped fresh sage leaves ((or 2 teaspoons dried) )', '2 teaspoons fresh chopped rosemary  ((or 1/2 teaspoon dried))', '1 teaspoon crushed fennel seed', '1 pinch crushed red pepper flakes', 'kosher salt and black pepper', '1/4 cup all-purpose flour', '2 cups whole milk or canned coconut milk', '2 cups low sodium vegetable or chicken broth', '1/4 teaspoon ground nutmeg', '1 cup shredded Gruyère or fontina cheese', '1 cup grated parmesan cheese', '2 cups whole milk ricotta', '2 cups shredded provolone', '2 (10 ounce) packages frozen spinach, thawed and drained', '1/4 cup basil pesto', '1  large egg', '1  box no-boil lasagna noodles']","recipeInstructions":"[{'@type': 'HowToStep', 'text': '1.Preheat the oven to 375° F. Butter a 9x13 inch pan.2. In a medium saucepan, melt together the butter, garlic, sage, rosemary, fennel, and a pinch of red pepper flakes. Cook 3-4 minutes, until the butter is lightly browning. Whisk in the flour and cook for 1 minute. Add the milk and broth. Season with salt, and pepper. Bring to a boil. Stir in the Gruyère/fontina cheese, 1/2 cup of parmesan cheese, and the nutmeg. Stir until the cheese is melted and the sauce is smooth. Remove from the heat. 3. In a medium bowl combine the ricotta, provolone, spinach, pesto, and egg. Season with pepper. 4. Spread 1/4 of the cheese sauce in the bottom of the prepared baking dish. Top with 3-4 lasagna sheets. Spread with 1/2 the ricotta cheese mixture and another 1/4 of the cheese sauce. Repeat the layering. Repeat the layering until all the sauce has been used...don't stress about making it perfect. Top with a 1/2 cup of parmesan. 5. Bake covered for 30 minutes. Uncover and bake another 15-20 minutes, until the top has bubbled up and browned a bit. Let stand 10 minutes before serving. Enjoy!', 'name': '1.Preheat the oven to 375° F. Butter a 9x13 inch pan.2. In a medium saucepan, melt together the butter, garlic, sage, rosemary, fennel, and a pinch of red pepper flakes. Cook 3-4 minutes, until the butter is lightly browning. Whisk in the flour and cook for 1 minute. Add the milk and broth. Season with salt, and pepper. Bring to a boil. Stir in the Gruyère/fontina cheese, 1/2 cup of parmesan cheese, and the nutmeg. Stir until the cheese is melted and the sauce is smooth. Remove from the heat. 3. In a medium bowl combine the ricotta, provolone, spinach, pesto, and egg. Season with pepper. 4. Spread 1/4 of the cheese sauce in the bottom of the prepared baking dish. Top with 3-4 lasagna sheets. Spread with 1/2 the ricotta cheese mixture and another 1/4 of the cheese sauce. Repeat the layering. Repeat the layering until all the sauce has been used...don't stress about making it perfect. Top with a 1/2 cup of parmesan. 5. Bake covered for 30 minutes. Uncover and bake another 15-20 minutes, until the top has bubbled up and browned a bit. Let stand 10 minutes before serving. Enjoy!', 'url': 'https://www.halfbakedharvest.com/sage-pesto-florentine-lasagna/#wprm-recipe-98045-step-0-0'}]","aggregateRating":"{'@type': 'AggregateRating', 'ratingValue': '4.19', 'ratingCount': '44'}","nutrition":"{'@type': 'NutritionInformation', 'calories': '463 kcal', 'servingSize': '1 serving'}","@id":"https://www.halfbakedharvest.com/sage-pesto-florentine-lasagna/#recipe","isPartOf":"{'@id': 'https://www.halfbakedharvest.com/sage-pesto-florentine-lasagna/#article'}","mainEntityOfPage":"https://www.halfbakedharvest.com/sage-pesto-florentine-lasagna/#webpage","aggregateRating_@type":"AggregateRating","aggregateRating_ratingValue":4.19,"aggregateRating_ratingCount":44,"nutrition_@type":"NutritionInformation","nutrition_calories":"463 kcal","nutrition_servingSize":"1 serving","author_@type":"Person","author_name":"halfbakedharvest","recipeInstructions_@type":"HowToStep","recipeInstructions_text":"1.Preheat the oven to 375° F. Butter a 9x13 inch pan.2. In a medium saucepan, melt together the butter, garlic, sage, rosemary, fennel, and a pinch of red pepper flakes. Cook 3-4 minutes, until the butter is lightly browning. Whisk in the flour and cook for 1 minute. Add the milk and broth. Season with salt, and pepper. Bring to a boil. Stir in the Gruyère/fontina cheese, 1/2 cup of parmesan cheese, and the nutmeg. Stir until the cheese is melted and the sauce is smooth. Remove from the heat. 3. In a medium bowl combine the ricotta, provolone, spinach, pesto, and egg. Season with pepper. 4. Spread 1/4 of the cheese sauce in the bottom of the prepared baking dish. Top with 3-4 lasagna sheets. Spread with 1/2 the ricotta cheese mixture and another 1/4 of the cheese sauce. Repeat the layering. Repeat the layering until all the sauce has been used...don't stress about making it perfect. Top with a 1/2 cup of parmesan. 5. Bake covered for 30 minutes. Uncover and bake another 15-20 minutes, until the top has bubbled up and browned a bit. Let stand 10 minutes before serving. Enjoy!","recipeInstructions_name":"1.Preheat the oven to 375° F. Butter a 9x13 inch pan.2. In a medium saucepan, melt together the butter, garlic, sage, rosemary, fennel, and a pinch of red pepper flakes. Cook 3-4 minutes, until the butter is lightly browning. Whisk in the flour and cook for 1 minute. Add the milk and broth. Season with salt, and pepper. Bring to a boil. Stir in the Gruyère/fontina cheese, 1/2 cup of parmesan cheese, and the nutmeg. Stir until the cheese is melted and the sauce is smooth. Remove from the heat. 3. In a medium bowl combine the ricotta, provolone, spinach, pesto, and egg. Season with pepper. 4. Spread 1/4 of the cheese sauce in the bottom of the prepared baking dish. Top with 3-4 lasagna sheets. Spread with 1/2 the ricotta cheese mixture and another 1/4 of the cheese sauce. Repeat the layering. Repeat the layering until all the sauce has been used...don't stress about making it perfect. Top with a 1/2 cup of parmesan. 5. Bake covered for 30 minutes. Uncover and bake another 15-20 minutes, until the top has bubbled up and browned a bit. Let stand 10 minutes before serving. Enjoy!","recipeInstructions_url":"https://www.halfbakedharvest.com/sage-pesto-florentine-lasagna/#wprm-recipe-98045-step-0-0"},{"_id":"5fb85f7555454a875a7dae0d","links":"https://www.halfbakedharvest.com/garlic-herb-mashed-potatoes/","recipe_id_url":"https://www.halfbakedharvest.com/wprm_print/98097","recipe_id":98097,"yoast_data":"{'@context': 'http://schema.org/', '@type': 'Recipe', 'name': 'Slow Cooker Cheesy Garlic Herb Mashed Potatoes', 'author': {'@type': 'Person', 'name': 'halfbakedharvest'}, 'description': 'This slow cooker method makes for the creamiest, most flavorful mashed potatoes...so delicious!', 'datePublished': '2020-11-12T02:00:29+00:00', 'image': ['https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Slow-Cooker-Cheesy-Garlic-Herb-Mashed-Potatoes-1.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Slow-Cooker-Cheesy-Garlic-Herb-Mashed-Potatoes-1-500x500.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Slow-Cooker-Cheesy-Garlic-Herb-Mashed-Potatoes-1-500x375.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Slow-Cooker-Cheesy-Garlic-Herb-Mashed-Potatoes-1-480x270.jpg'], 'recipeYield': ['8'], 'prepTime': 'PT20M', 'cookTime': 'PT240M', 'totalTime': 'PT260M', 'recipeIngredient': ['4 pounds yukon gold potatoes, peeled and quartered', '3 cups heavy cream', '1 cup whole milk', '8  fresh sage leaves, plus more for serving', '3 sprigs fresh thyme, plus more for serving', '4 cloves garlic, smashed', '1  parmesan rind ((optional) )', '6 tablespoons salted butter, at room temperature', 'kosher salt and black pepper', '1 cup shredded gruyere cheese ((or use more!!))'], 'recipeInstructions': [{'@type': 'HowToSection', 'name': 'Slow Cooker', 'itemListElement': [{'@type': 'HowToStep', 'text': '1. In the bowl of your slow cooker, combine the potatoes, parmesan rind (if using), heavy cream, milk, garlic, and sage. Cover and cook on high for 4-5 hours or on low for 6-8 hours, until the potatoes are fork tender. Switch the slow cooker to warm 2. Drain the potatoes, reserving all of the cream. Discard the thyme, sage, and parmesan rind (if used). Press the potatoes through a potato ricer, adding them back to the slow cooker. Alternately, you can add the potatoes back to the slow cooker and mash with a potato masher. 3. Add 1 1/2 cups of the reserved cream and the butter. Continue to add more of the cream until your desired consistency is reached. Season the potatoes with salt and pepper. Stir in the cheese, cover, and cook another 15 minutes, or until melted and creamy. Keep the potatoes covered, on warm, for up to 4 hours.4. Serve the potatoes topped with additional fresh herbs and butter.', 'name': '1. In the bowl of your slow cooker, combine the potatoes, parmesan rind (if using), heavy cream, milk, garlic, and sage. Cover and cook on high for 4-5 hours or on low for 6-8 hours, until the potatoes are fork tender. Switch the slow cooker to warm 2. Drain the potatoes, reserving all of the cream. Discard the thyme, sage, and parmesan rind (if used). Press the potatoes through a potato ricer, adding them back to the slow cooker. Alternately, you can add the potatoes back to the slow cooker and mash with a potato masher. 3. Add 1 1/2 cups of the reserved cream and the butter. Continue to add more of the cream until your desired consistency is reached. Season the potatoes with salt and pepper. Stir in the cheese, cover, and cook another 15 minutes, or until melted and creamy. Keep the potatoes covered, on warm, for up to 4 hours.4. Serve the potatoes topped with additional fresh herbs and butter.', 'url': 'https://www.halfbakedharvest.com/garlic-herb-mashed-potatoes/#wprm-recipe-98097-step-0-0'}]}, {'@type': 'HowToSection', 'name': 'Instant Pot', 'itemListElement': [{'@type': 'HowToStep', 'text': '1. In the bowl of your instant pot, combine the potatoes, parmesan rind (if using), heavy cream, milk, garlic, and sage. Cover and cook on low pressure for 15 minutes. Release the steam. Switch the instant pot to warm.2. Drain the potatoes, reserving all of the cream. Discard the thyme, sage, and parmesan rind (if used). Press the potatoes through a potato ricer, adding them back to the instant pot. Alternately, you can add the potatoes back to the instant pot and mash with a potato masher. 3. Add 1 1/2 cups of the reserved cream and the butter. Continue to add more of the cream until your desired consistency is reached. Season the potatoes with salt and pepper. Stir in the cheese until melted and creamy. Keep the potatoes covered, on warm, for up to 4 hours.4. Serve the potatoes topped with additional fresh herbs and butter.', 'name': '1. In the bowl of your instant pot, combine the potatoes, parmesan rind (if using), heavy cream, milk, garlic, and sage. Cover and cook on low pressure for 15 minutes. Release the steam. Switch the instant pot to warm.2. Drain the potatoes, reserving all of the cream. Discard the thyme, sage, and parmesan rind (if used). Press the potatoes through a potato ricer, adding them back to the instant pot. Alternately, you can add the potatoes back to the instant pot and mash with a potato masher. 3. Add 1 1/2 cups of the reserved cream and the butter. Continue to add more of the cream until your desired consistency is reached. Season the potatoes with salt and pepper. Stir in the cheese until melted and creamy. Keep the potatoes covered, on warm, for up to 4 hours.4. Serve the potatoes topped with additional fresh herbs and butter.', 'url': 'https://www.halfbakedharvest.com/garlic-herb-mashed-potatoes/#wprm-recipe-98097-step-1-0'}]}, {'@type': 'HowToSection', 'name': 'Stove-Top', 'itemListElement': [{'@type': 'HowToStep', 'text': '1. In a large dutch oven, combine the potatoes, parmesan rind (if using), heavy cream, milk, garlic, and sage. Bring to a gentle boil over medium heat and cook 20-25 minutes, until the potatoes are fork tender. 2. Drain the potatoes, reserving all of the cream. Discard the thyme, sage, and parmesan rind (if used). Press the potatoes through a potato ricer, adding them back to the warm pot. Alternately, you can add the potatoes back to the pot and mash with a potato masher. 3. Over low heat, add 1 1/2 cups of the reserved cream and the butter. Continue to add more of the cream until your desired consistency is reached. Season the potatoes with salt and pepper. Stir in the cheese, cooking until melted and creamy. 4. Serve the potatoes topped with additional fresh herbs and butter.', 'name': '1. In a large dutch oven, combine the potatoes, parmesan rind (if using), heavy cream, milk, garlic, and sage. Bring to a gentle boil over medium heat and cook 20-25 minutes, until the potatoes are fork tender. 2. Drain the potatoes, reserving all of the cream. Discard the thyme, sage, and parmesan rind (if used). Press the potatoes through a potato ricer, adding them back to the warm pot. Alternately, you can add the potatoes back to the pot and mash with a potato masher. 3. Over low heat, add 1 1/2 cups of the reserved cream and the butter. Continue to add more of the cream until your desired consistency is reached. Season the potatoes with salt and pepper. Stir in the cheese, cooking until melted and creamy. 4. Serve the potatoes topped with additional fresh herbs and butter.', 'url': 'https://www.halfbakedharvest.com/garlic-herb-mashed-potatoes/#wprm-recipe-98097-step-2-0'}]}], 'aggregateRating': {'@type': 'AggregateRating', 'ratingValue': '4.01', 'ratingCount': '221'}, 'nutrition': {'@type': 'NutritionInformation', 'calories': '345 kcal', 'servingSize': '1 serving'}, '@id': 'https://www.halfbakedharvest.com/garlic-herb-mashed-potatoes/#recipe', 'isPartOf': {'@id': 'https://www.halfbakedharvest.com/garlic-herb-mashed-potatoes/#article'}, 'mainEntityOfPage': 'https://www.halfbakedharvest.com/garlic-herb-mashed-potatoes/#webpage'}","@context":"http://schema.org/","@type":"Recipe","name":"Slow Cooker Cheesy Garlic Herb Mashed Potatoes","author":"{'@type': 'Person', 'name': 'halfbakedharvest'}","description":"This slow cooker method makes for the creamiest, most flavorful mashed potatoes...so delicious!","datePublished":"2020-11-12T02:00:29+00:00","image":"['https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Slow-Cooker-Cheesy-Garlic-Herb-Mashed-Potatoes-1.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Slow-Cooker-Cheesy-Garlic-Herb-Mashed-Potatoes-1-500x500.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Slow-Cooker-Cheesy-Garlic-Herb-Mashed-Potatoes-1-500x375.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Slow-Cooker-Cheesy-Garlic-Herb-Mashed-Potatoes-1-480x270.jpg']","recipeYield":"['8']","prepTime":"PT20M","cookTime":"PT240M","totalTime":"PT260M","recipeIngredient":"['4 pounds yukon gold potatoes, peeled and quartered', '3 cups heavy cream', '1 cup whole milk', '8  fresh sage leaves, plus more for serving', '3 sprigs fresh thyme, plus more for serving', '4 cloves garlic, smashed', '1  parmesan rind ((optional) )', '6 tablespoons salted butter, at room temperature', 'kosher salt and black pepper', '1 cup shredded gruyere cheese ((or use more!!))']","recipeInstructions":"[{'@type': 'HowToSection', 'name': 'Slow Cooker', 'itemListElement': [{'@type': 'HowToStep', 'text': '1. In the bowl of your slow cooker, combine the potatoes, parmesan rind (if using), heavy cream, milk, garlic, and sage. Cover and cook on high for 4-5 hours or on low for 6-8 hours, until the potatoes are fork tender. Switch the slow cooker to warm 2. Drain the potatoes, reserving all of the cream. Discard the thyme, sage, and parmesan rind (if used). Press the potatoes through a potato ricer, adding them back to the slow cooker. Alternately, you can add the potatoes back to the slow cooker and mash with a potato masher. 3. Add 1 1/2 cups of the reserved cream and the butter. Continue to add more of the cream until your desired consistency is reached. Season the potatoes with salt and pepper. Stir in the cheese, cover, and cook another 15 minutes, or until melted and creamy. Keep the potatoes covered, on warm, for up to 4 hours.4. Serve the potatoes topped with additional fresh herbs and butter.', 'name': '1. In the bowl of your slow cooker, combine the potatoes, parmesan rind (if using), heavy cream, milk, garlic, and sage. Cover and cook on high for 4-5 hours or on low for 6-8 hours, until the potatoes are fork tender. Switch the slow cooker to warm 2. Drain the potatoes, reserving all of the cream. Discard the thyme, sage, and parmesan rind (if used). Press the potatoes through a potato ricer, adding them back to the slow cooker. Alternately, you can add the potatoes back to the slow cooker and mash with a potato masher. 3. Add 1 1/2 cups of the reserved cream and the butter. Continue to add more of the cream until your desired consistency is reached. Season the potatoes with salt and pepper. Stir in the cheese, cover, and cook another 15 minutes, or until melted and creamy. Keep the potatoes covered, on warm, for up to 4 hours.4. Serve the potatoes topped with additional fresh herbs and butter.', 'url': 'https://www.halfbakedharvest.com/garlic-herb-mashed-potatoes/#wprm-recipe-98097-step-0-0'}]}, {'@type': 'HowToSection', 'name': 'Instant Pot', 'itemListElement': [{'@type': 'HowToStep', 'text': '1. In the bowl of your instant pot, combine the potatoes, parmesan rind (if using), heavy cream, milk, garlic, and sage. Cover and cook on low pressure for 15 minutes. Release the steam. Switch the instant pot to warm.2. Drain the potatoes, reserving all of the cream. Discard the thyme, sage, and parmesan rind (if used). Press the potatoes through a potato ricer, adding them back to the instant pot. Alternately, you can add the potatoes back to the instant pot and mash with a potato masher. 3. Add 1 1/2 cups of the reserved cream and the butter. Continue to add more of the cream until your desired consistency is reached. Season the potatoes with salt and pepper. Stir in the cheese until melted and creamy. Keep the potatoes covered, on warm, for up to 4 hours.4. Serve the potatoes topped with additional fresh herbs and butter.', 'name': '1. In the bowl of your instant pot, combine the potatoes, parmesan rind (if using), heavy cream, milk, garlic, and sage. Cover and cook on low pressure for 15 minutes. Release the steam. Switch the instant pot to warm.2. Drain the potatoes, reserving all of the cream. Discard the thyme, sage, and parmesan rind (if used). Press the potatoes through a potato ricer, adding them back to the instant pot. Alternately, you can add the potatoes back to the instant pot and mash with a potato masher. 3. Add 1 1/2 cups of the reserved cream and the butter. Continue to add more of the cream until your desired consistency is reached. Season the potatoes with salt and pepper. Stir in the cheese until melted and creamy. Keep the potatoes covered, on warm, for up to 4 hours.4. Serve the potatoes topped with additional fresh herbs and butter.', 'url': 'https://www.halfbakedharvest.com/garlic-herb-mashed-potatoes/#wprm-recipe-98097-step-1-0'}]}, {'@type': 'HowToSection', 'name': 'Stove-Top', 'itemListElement': [{'@type': 'HowToStep', 'text': '1. In a large dutch oven, combine the potatoes, parmesan rind (if using), heavy cream, milk, garlic, and sage. Bring to a gentle boil over medium heat and cook 20-25 minutes, until the potatoes are fork tender. 2. Drain the potatoes, reserving all of the cream. Discard the thyme, sage, and parmesan rind (if used). Press the potatoes through a potato ricer, adding them back to the warm pot. Alternately, you can add the potatoes back to the pot and mash with a potato masher. 3. Over low heat, add 1 1/2 cups of the reserved cream and the butter. Continue to add more of the cream until your desired consistency is reached. Season the potatoes with salt and pepper. Stir in the cheese, cooking until melted and creamy. 4. Serve the potatoes topped with additional fresh herbs and butter.', 'name': '1. In a large dutch oven, combine the potatoes, parmesan rind (if using), heavy cream, milk, garlic, and sage. Bring to a gentle boil over medium heat and cook 20-25 minutes, until the potatoes are fork tender. 2. Drain the potatoes, reserving all of the cream. Discard the thyme, sage, and parmesan rind (if used). Press the potatoes through a potato ricer, adding them back to the warm pot. Alternately, you can add the potatoes back to the pot and mash with a potato masher. 3. Over low heat, add 1 1/2 cups of the reserved cream and the butter. Continue to add more of the cream until your desired consistency is reached. Season the potatoes with salt and pepper. Stir in the cheese, cooking until melted and creamy. 4. Serve the potatoes topped with additional fresh herbs and butter.', 'url': 'https://www.halfbakedharvest.com/garlic-herb-mashed-potatoes/#wprm-recipe-98097-step-2-0'}]}]","aggregateRating":"{'@type': 'AggregateRating', 'ratingValue': '4.01', 'ratingCount': '221'}","nutrition":"{'@type': 'NutritionInformation', 'calories': '345 kcal', 'servingSize': '1 serving'}","@id":"https://www.halfbakedharvest.com/garlic-herb-mashed-potatoes/#recipe","isPartOf":"{'@id': 'https://www.halfbakedharvest.com/garlic-herb-mashed-potatoes/#article'}","mainEntityOfPage":"https://www.halfbakedharvest.com/garlic-herb-mashed-potatoes/#webpage","aggregateRating_@type":"AggregateRating","aggregateRating_ratingValue":4.01,"aggregateRating_ratingCount":221,"nutrition_@type":"NutritionInformation","nutrition_calories":"345 kcal","nutrition_servingSize":"1 serving","author_@type":"Person","author_name":"halfbakedharvest","recipeInstructions_@type":"HowToSection","recipeInstructions_text":"No Data","recipeInstructions_name":"Slow Cooker","recipeInstructions_url":"No Data"},{"_id":"5fb85f7555454a875a7dae00","links":"https://www.halfbakedharvest.com/spicy-sesame-noodles/","recipe_id_url":"https://www.halfbakedharvest.com/wprm_print/98337","recipe_id":98337,"yoast_data":"{'@context': 'http://schema.org/', '@type': 'Recipe', 'name': '30 Minute Spicy Sesame Noodles with Ginger Chicken', 'author': {'@type': 'Person', 'name': 'halfbakedharvest'}, 'description': 'Quick and healthy vegetable-filled noodles...ready in 30 minutes...faster than take-out!', 'datePublished': '2020-11-17T02:00:18+00:00', 'image': ['https://www.halfbakedharvest.com/wp-content/uploads/2020/11/30-Minute-Spicy-Sesame-Noodles-with-Ginger-Chicken-1.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/30-Minute-Spicy-Sesame-Noodles-with-Ginger-Chicken-1-500x500.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/30-Minute-Spicy-Sesame-Noodles-with-Ginger-Chicken-1-500x375.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/30-Minute-Spicy-Sesame-Noodles-with-Ginger-Chicken-1-480x270.jpg'], 'recipeYield': ['6'], 'prepTime': 'PT15M', 'cookTime': 'PT15M', 'totalTime': 'PT30M', 'recipeIngredient': ['1/3 cup, plus 2 tablespoons peanut or sesame oil', '1-2 tablespoons crushed red pepper flakes', '1/3 cup raw peanuts, roughly chopped', '2-3 strips orange or clementine peel', '8 ounces Chinese egg noodles or ramen noodles', '1/2 cup low sodium soy sauce', '3 tablespoons pomegranate juice ((optional))', '2 tablespoons honey', '2 tablespoons raw sesame seeds', '3/4 pound ground chicken', '3 cups shiitake or cremini mushrooms, sliced', '1 inch fresh ginger, grated', '3 cloves garlic, minced or grated', '2 cups roughly chopped kale or green cabbage', 'green onions and pomegranate, for serving'], 'recipeInstructions': [{'@type': 'HowToStep', 'text': '1. To make the chili oil. In a large skillet, heat 1/3 cup peanut or sesame oil, and the peanuts over medium heat. Cook, stirring occasionally until the peanuts turn golden, about 5 minutes. Remove from the heat and very carefully transfer the oil to a heatproof bowl or glass jar.\\xa0Stir in the red pepper flakes and orange peel. 2. Meanwhile, combine the soy sauce, pomegranate juice (if using), honey, and 1/3 cup water. 3. Cook the noodles according to package directions.\\xa0Drain and set aside.4. Place the skillet used to make the chili oil, over medium-high heat. Add 2 tablespoons peanut or sesame oil and the chicken. Season with black pepper and brown all over, breaking the chicken up as it cooks, about 5 minutes. Add the mushrooms, ginger, and garlic, and cook another 2-3 minutes. Slowly pour in 1/2 of the soy sauce mixture. Bring the mixture to a simmer and cook until the sauce coats the chicken and the meat begins to caramelize and get crispy, about 5 minutes. Add the remaining soy sauce mixture, the greens, and sesame seeds. Bring the mixture to a simmer.5. Stir in the noodles and 2 tablespoons chili oil. Remove from the heat. Serve the noodles warm, topped with additional chili oil and green onions. Enjoy!\\xa0', 'name': '1. To make the chili oil. In a large skillet, heat 1/3 cup peanut or sesame oil, and the peanuts over medium heat. Cook, stirring occasionally until the peanuts turn golden, about 5 minutes. Remove from the heat and very carefully transfer the oil to a heatproof bowl or glass jar.\\xa0Stir in the red pepper flakes and orange peel. 2. Meanwhile, combine the soy sauce, pomegranate juice (if using), honey, and 1/3 cup water. 3. Cook the noodles according to package directions.\\xa0Drain and set aside.4. Place the skillet used to make the chili oil, over medium-high heat. Add 2 tablespoons peanut or sesame oil and the chicken. Season with black pepper and brown all over, breaking the chicken up as it cooks, about 5 minutes. Add the mushrooms, ginger, and garlic, and cook another 2-3 minutes. Slowly pour in 1/2 of the soy sauce mixture. Bring the mixture to a simmer and cook until the sauce coats the chicken and the meat begins to caramelize and get crispy, about 5 minutes. Add the remaining soy sauce mixture, the greens, and sesame seeds. Bring the mixture to a simmer.5. Stir in the noodles and 2 tablespoons chili oil. Remove from the heat. Serve the noodles warm, topped with additional chili oil and green onions. Enjoy!\\xa0', 'url': 'https://www.halfbakedharvest.com/spicy-sesame-noodles/#wprm-recipe-98337-step-0-0'}], 'aggregateRating': {'@type': 'AggregateRating', 'ratingValue': '3.78', 'ratingCount': '375'}, 'nutrition': {'@type': 'NutritionInformation', 'calories': '486 kcal', 'servingSize': '1 serving'}, '@id': 'https://www.halfbakedharvest.com/spicy-sesame-noodles/#recipe', 'isPartOf': {'@id': 'https://www.halfbakedharvest.com/spicy-sesame-noodles/#article'}, 'mainEntityOfPage': 'https://www.halfbakedharvest.com/spicy-sesame-noodles/#webpage'}","@context":"http://schema.org/","@type":"Recipe","name":"30 Minute Spicy Sesame Noodles with Ginger Chicken","author":"{'@type': 'Person', 'name': 'halfbakedharvest'}","description":"Quick and healthy vegetable-filled noodles...ready in 30 minutes...faster than take-out!","datePublished":"2020-11-17T02:00:18+00:00","image":"['https://www.halfbakedharvest.com/wp-content/uploads/2020/11/30-Minute-Spicy-Sesame-Noodles-with-Ginger-Chicken-1.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/30-Minute-Spicy-Sesame-Noodles-with-Ginger-Chicken-1-500x500.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/30-Minute-Spicy-Sesame-Noodles-with-Ginger-Chicken-1-500x375.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/30-Minute-Spicy-Sesame-Noodles-with-Ginger-Chicken-1-480x270.jpg']","recipeYield":"['6']","prepTime":"PT15M","cookTime":"PT15M","totalTime":"PT30M","recipeIngredient":"['1/3 cup, plus 2 tablespoons peanut or sesame oil', '1-2 tablespoons crushed red pepper flakes', '1/3 cup raw peanuts, roughly chopped', '2-3 strips orange or clementine peel', '8 ounces Chinese egg noodles or ramen noodles', '1/2 cup low sodium soy sauce', '3 tablespoons pomegranate juice ((optional))', '2 tablespoons honey', '2 tablespoons raw sesame seeds', '3/4 pound ground chicken', '3 cups shiitake or cremini mushrooms, sliced', '1 inch fresh ginger, grated', '3 cloves garlic, minced or grated', '2 cups roughly chopped kale or green cabbage', 'green onions and pomegranate, for serving']","recipeInstructions":"[{'@type': 'HowToStep', 'text': '1. To make the chili oil. In a large skillet, heat 1/3 cup peanut or sesame oil, and the peanuts over medium heat. Cook, stirring occasionally until the peanuts turn golden, about 5 minutes. Remove from the heat and very carefully transfer the oil to a heatproof bowl or glass jar.\\xa0Stir in the red pepper flakes and orange peel. 2. Meanwhile, combine the soy sauce, pomegranate juice (if using), honey, and 1/3 cup water. 3. Cook the noodles according to package directions.\\xa0Drain and set aside.4. Place the skillet used to make the chili oil, over medium-high heat. Add 2 tablespoons peanut or sesame oil and the chicken. Season with black pepper and brown all over, breaking the chicken up as it cooks, about 5 minutes. Add the mushrooms, ginger, and garlic, and cook another 2-3 minutes. Slowly pour in 1/2 of the soy sauce mixture. Bring the mixture to a simmer and cook until the sauce coats the chicken and the meat begins to caramelize and get crispy, about 5 minutes. Add the remaining soy sauce mixture, the greens, and sesame seeds. Bring the mixture to a simmer.5. Stir in the noodles and 2 tablespoons chili oil. Remove from the heat. Serve the noodles warm, topped with additional chili oil and green onions. Enjoy!\\xa0', 'name': '1. To make the chili oil. In a large skillet, heat 1/3 cup peanut or sesame oil, and the peanuts over medium heat. Cook, stirring occasionally until the peanuts turn golden, about 5 minutes. Remove from the heat and very carefully transfer the oil to a heatproof bowl or glass jar.\\xa0Stir in the red pepper flakes and orange peel. 2. Meanwhile, combine the soy sauce, pomegranate juice (if using), honey, and 1/3 cup water. 3. Cook the noodles according to package directions.\\xa0Drain and set aside.4. Place the skillet used to make the chili oil, over medium-high heat. Add 2 tablespoons peanut or sesame oil and the chicken. Season with black pepper and brown all over, breaking the chicken up as it cooks, about 5 minutes. Add the mushrooms, ginger, and garlic, and cook another 2-3 minutes. Slowly pour in 1/2 of the soy sauce mixture. Bring the mixture to a simmer and cook until the sauce coats the chicken and the meat begins to caramelize and get crispy, about 5 minutes. Add the remaining soy sauce mixture, the greens, and sesame seeds. Bring the mixture to a simmer.5. Stir in the noodles and 2 tablespoons chili oil. Remove from the heat. Serve the noodles warm, topped with additional chili oil and green onions. Enjoy!\\xa0', 'url': 'https://www.halfbakedharvest.com/spicy-sesame-noodles/#wprm-recipe-98337-step-0-0'}]","aggregateRating":"{'@type': 'AggregateRating', 'ratingValue': '3.78', 'ratingCount': '375'}","nutrition":"{'@type': 'NutritionInformation', 'calories': '486 kcal', 'servingSize': '1 serving'}","@id":"https://www.halfbakedharvest.com/spicy-sesame-noodles/#recipe","isPartOf":"{'@id': 'https://www.halfbakedharvest.com/spicy-sesame-noodles/#article'}","mainEntityOfPage":"https://www.halfbakedharvest.com/spicy-sesame-noodles/#webpage","aggregateRating_@type":"AggregateRating","aggregateRating_ratingValue":3.78,"aggregateRating_ratingCount":375,"nutrition_@type":"NutritionInformation","nutrition_calories":"486 kcal","nutrition_servingSize":"1 serving","author_@type":"Person","author_name":"halfbakedharvest","recipeInstructions_@type":"HowToStep","recipeInstructions_text":"1. To make the chili oil. In a large skillet, heat 1/3 cup peanut or sesame oil, and the peanuts over medium heat. Cook, stirring occasionally until the peanuts turn golden, about 5 minutes. Remove from the heat and very carefully transfer the oil to a heatproof bowl or glass jar. Stir in the red pepper flakes and orange peel. 2. Meanwhile, combine the soy sauce, pomegranate juice (if using), honey, and 1/3 cup water. 3. Cook the noodles according to package directions. Drain and set aside.4. Place the skillet used to make the chili oil, over medium-high heat. Add 2 tablespoons peanut or sesame oil and the chicken. Season with black pepper and brown all over, breaking the chicken up as it cooks, about 5 minutes. Add the mushrooms, ginger, and garlic, and cook another 2-3 minutes. Slowly pour in 1/2 of the soy sauce mixture. Bring the mixture to a simmer and cook until the sauce coats the chicken and the meat begins to caramelize and get crispy, about 5 minutes. Add the remaining soy sauce mixture, the greens, and sesame seeds. Bring the mixture to a simmer.5. Stir in the noodles and 2 tablespoons chili oil. Remove from the heat. Serve the noodles warm, topped with additional chili oil and green onions. Enjoy! ","recipeInstructions_name":"1. To make the chili oil. In a large skillet, heat 1/3 cup peanut or sesame oil, and the peanuts over medium heat. Cook, stirring occasionally until the peanuts turn golden, about 5 minutes. Remove from the heat and very carefully transfer the oil to a heatproof bowl or glass jar. Stir in the red pepper flakes and orange peel. 2. Meanwhile, combine the soy sauce, pomegranate juice (if using), honey, and 1/3 cup water. 3. Cook the noodles according to package directions. Drain and set aside.4. Place the skillet used to make the chili oil, over medium-high heat. Add 2 tablespoons peanut or sesame oil and the chicken. Season with black pepper and brown all over, breaking the chicken up as it cooks, about 5 minutes. Add the mushrooms, ginger, and garlic, and cook another 2-3 minutes. Slowly pour in 1/2 of the soy sauce mixture. Bring the mixture to a simmer and cook until the sauce coats the chicken and the meat begins to caramelize and get crispy, about 5 minutes. Add the remaining soy sauce mixture, the greens, and sesame seeds. Bring the mixture to a simmer.5. Stir in the noodles and 2 tablespoons chili oil. Remove from the heat. Serve the noodles warm, topped with additional chili oil and green onions. Enjoy! ","recipeInstructions_url":"https://www.halfbakedharvest.com/spicy-sesame-noodles/#wprm-recipe-98337-step-0-0"},{"_id":"5fb85f7555454a875a7dae07","links":"https://www.halfbakedharvest.com/spiced-cranberry-punch/","recipe_id_url":"https://www.halfbakedharvest.com/wprm_print/97841","recipe_id":97841,"yoast_data":"{'@context': 'http://schema.org/', '@type': 'Recipe', 'name': 'Spiced Cranberry Punch', 'author': {'@type': 'Person', 'name': 'halfbakedharvest'}, 'description': 'This easy punch is pretty enough to be the centerpiece of your holiday table and can be made ahead of time..win-win!', 'datePublished': '2020-11-07T02:00:42+00:00', 'image': ['https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Spiced-Cranberry-Punch-1.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Spiced-Cranberry-Punch-1-500x500.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Spiced-Cranberry-Punch-1-500x375.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Spiced-Cranberry-Punch-1-480x270.jpg'], 'recipeYield': ['8'], 'prepTime': 'PT10M', 'cookTime': 'PT5M', 'totalTime': 'PT15M', 'recipeIngredient': ['2 cups fresh cranberries', '1/2 cup honey or maple syrup, using more or less to your taste', '1 inch fresh ginger, sliced', '8  all-spice berries', '5  cloves', '2  cinnamon sticks', '2 cups 100% cranberry or pomegranate juice', '1 cup orange juice', '1 1/2-2 cups vodka', '4-6 (12 ounce) cans sparkling water', 'chai spice sugar or cinnamon sugar, for the rim ((optional))', 'sliced oranges, mint, and star anise, for serving  ((optional))'], 'recipeInstructions': [{'@type': 'HowToStep', 'text': '1. In a pot, bring 1/2 cup water, the cranberries, honey, ginger, all-spice, cloves, and cinnamon sticks to a boil over high heat. Boil 5 minutes, until the cranberries begin to burst, then remove from the heat. Let cool. Remove the ginger slices, all-spice berries, and cloves. If desired, strain out the cranberries.2.\\xa0In a large pitcher, combine the cranberry syrup,\\xa0cranberry juice, orange juice, and vodka. Chill until ready to serve.\\xa03. Just before serving, add the sparkling water. If desired, rim each class in Chai sugar (recipe in notes), then fill with ice and pour the punch over. Garnish each drink with an orange slice and star anise, if desired.\\xa0', 'name': '1. In a pot, bring 1/2 cup water, the cranberries, honey, ginger, all-spice, cloves, and cinnamon sticks to a boil over high heat. Boil 5 minutes, until the cranberries begin to burst, then remove from the heat. Let cool. Remove the ginger slices, all-spice berries, and cloves. If desired, strain out the cranberries.2.\\xa0In a large pitcher, combine the cranberry syrup,\\xa0cranberry juice, orange juice, and vodka. Chill until ready to serve.\\xa03. Just before serving, add the sparkling water. If desired, rim each class in Chai sugar (recipe in notes), then fill with ice and pour the punch over. Garnish each drink with an orange slice and star anise, if desired.\\xa0', 'url': 'https://www.halfbakedharvest.com/spiced-cranberry-punch/#wprm-recipe-97841-step-0-0'}], 'aggregateRating': {'@type': 'AggregateRating', 'ratingValue': '4.09', 'ratingCount': '71'}, 'nutrition': {'@type': 'NutritionInformation', 'calories': '194 kcal', 'servingSize': '1 serving'}, '@id': 'https://www.halfbakedharvest.com/spiced-cranberry-punch/#recipe', 'isPartOf': {'@id': 'https://www.halfbakedharvest.com/spiced-cranberry-punch/#article'}, 'mainEntityOfPage': 'https://www.halfbakedharvest.com/spiced-cranberry-punch/#webpage'}","@context":"http://schema.org/","@type":"Recipe","name":"Spiced Cranberry Punch","author":"{'@type': 'Person', 'name': 'halfbakedharvest'}","description":"This easy punch is pretty enough to be the centerpiece of your holiday table and can be made ahead of time..win-win!","datePublished":"2020-11-07T02:00:42+00:00","image":"['https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Spiced-Cranberry-Punch-1.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Spiced-Cranberry-Punch-1-500x500.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Spiced-Cranberry-Punch-1-500x375.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Spiced-Cranberry-Punch-1-480x270.jpg']","recipeYield":"['8']","prepTime":"PT10M","cookTime":"PT5M","totalTime":"PT15M","recipeIngredient":"['2 cups fresh cranberries', '1/2 cup honey or maple syrup, using more or less to your taste', '1 inch fresh ginger, sliced', '8  all-spice berries', '5  cloves', '2  cinnamon sticks', '2 cups 100% cranberry or pomegranate juice', '1 cup orange juice', '1 1/2-2 cups vodka', '4-6 (12 ounce) cans sparkling water', 'chai spice sugar or cinnamon sugar, for the rim ((optional))', 'sliced oranges, mint, and star anise, for serving  ((optional))']","recipeInstructions":"[{'@type': 'HowToStep', 'text': '1. In a pot, bring 1/2 cup water, the cranberries, honey, ginger, all-spice, cloves, and cinnamon sticks to a boil over high heat. Boil 5 minutes, until the cranberries begin to burst, then remove from the heat. Let cool. Remove the ginger slices, all-spice berries, and cloves. If desired, strain out the cranberries.2.\\xa0In a large pitcher, combine the cranberry syrup,\\xa0cranberry juice, orange juice, and vodka. Chill until ready to serve.\\xa03. Just before serving, add the sparkling water. If desired, rim each class in Chai sugar (recipe in notes), then fill with ice and pour the punch over. Garnish each drink with an orange slice and star anise, if desired.\\xa0', 'name': '1. In a pot, bring 1/2 cup water, the cranberries, honey, ginger, all-spice, cloves, and cinnamon sticks to a boil over high heat. Boil 5 minutes, until the cranberries begin to burst, then remove from the heat. Let cool. Remove the ginger slices, all-spice berries, and cloves. If desired, strain out the cranberries.2.\\xa0In a large pitcher, combine the cranberry syrup,\\xa0cranberry juice, orange juice, and vodka. Chill until ready to serve.\\xa03. Just before serving, add the sparkling water. If desired, rim each class in Chai sugar (recipe in notes), then fill with ice and pour the punch over. Garnish each drink with an orange slice and star anise, if desired.\\xa0', 'url': 'https://www.halfbakedharvest.com/spiced-cranberry-punch/#wprm-recipe-97841-step-0-0'}]","aggregateRating":"{'@type': 'AggregateRating', 'ratingValue': '4.09', 'ratingCount': '71'}","nutrition":"{'@type': 'NutritionInformation', 'calories': '194 kcal', 'servingSize': '1 serving'}","@id":"https://www.halfbakedharvest.com/spiced-cranberry-punch/#recipe","isPartOf":"{'@id': 'https://www.halfbakedharvest.com/spiced-cranberry-punch/#article'}","mainEntityOfPage":"https://www.halfbakedharvest.com/spiced-cranberry-punch/#webpage","aggregateRating_@type":"AggregateRating","aggregateRating_ratingValue":4.09,"aggregateRating_ratingCount":71,"nutrition_@type":"NutritionInformation","nutrition_calories":"194 kcal","nutrition_servingSize":"1 serving","author_@type":"Person","author_name":"halfbakedharvest","recipeInstructions_@type":"HowToStep","recipeInstructions_text":"1. In a pot, bring 1/2 cup water, the cranberries, honey, ginger, all-spice, cloves, and cinnamon sticks to a boil over high heat. Boil 5 minutes, until the cranberries begin to burst, then remove from the heat. Let cool. Remove the ginger slices, all-spice berries, and cloves. If desired, strain out the cranberries.2. In a large pitcher, combine the cranberry syrup, cranberry juice, orange juice, and vodka. Chill until ready to serve. 3. Just before serving, add the sparkling water. If desired, rim each class in Chai sugar (recipe in notes), then fill with ice and pour the punch over. Garnish each drink with an orange slice and star anise, if desired. ","recipeInstructions_name":"1. In a pot, bring 1/2 cup water, the cranberries, honey, ginger, all-spice, cloves, and cinnamon sticks to a boil over high heat. Boil 5 minutes, until the cranberries begin to burst, then remove from the heat. Let cool. Remove the ginger slices, all-spice berries, and cloves. If desired, strain out the cranberries.2. In a large pitcher, combine the cranberry syrup, cranberry juice, orange juice, and vodka. Chill until ready to serve. 3. Just before serving, add the sparkling water. If desired, rim each class in Chai sugar (recipe in notes), then fill with ice and pour the punch over. Garnish each drink with an orange slice and star anise, if desired. ","recipeInstructions_url":"https://www.halfbakedharvest.com/spiced-cranberry-punch/#wprm-recipe-97841-step-0-0"},{"_id":"5fb85f7555454a875a7dae0b","links":"https://www.halfbakedharvest.com/spiced-honey-bourbon-old-fashioned/","recipe_id_url":"https://www.halfbakedharvest.com/wprm_print/98196","recipe_id":98196,"yoast_data":"{'@context': 'http://schema.org/', '@type': 'Recipe', 'name': 'Spiced Honey Bourbon Old Fashioned', 'author': {'@type': 'Person', 'name': 'halfbakedharvest'}, 'description': 'Simply mix everything together for a cocktail that’s perfectly sweetened, spiced, and so delicious!', 'datePublished': '2020-11-14T02:00:59+00:00', 'image': ['https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Spiced-Honey-Bourbon-Old-Fashioned-1.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Spiced-Honey-Bourbon-Old-Fashioned-1-500x500.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Spiced-Honey-Bourbon-Old-Fashioned-1-500x375.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Spiced-Honey-Bourbon-Old-Fashioned-1-480x270.jpg'], 'recipeYield': ['1', '1 drink'], 'prepTime': 'PT10M', 'cookTime': 'PT5M', 'totalTime': 'PT15M', 'recipeIngredient': ['1/2 cup honey', '2 sprigs fresh rosemary, plus more for serving', '2  cinnamon sticks ((or 1 teaspoon ground cinnamon))', '1 tablespoon cardamom pods  ((or 1/2 teaspoon ground cardamom))', '1 inch fresh ginger, sliced', 'zest of 1 orange', '1 teaspoon vanilla extract', '2 ounces (1/4 cup) bourbon', '1 ounce (2 tablespoons) lemon juice', '1 ounce (2 tablespoons) orange or clementine juice', '1-2 dashes orange bitters', '1-2 ounces (2-4 tablespoons)  spiced honey syrup'], 'recipeInstructions': [{'@type': 'HowToStep', 'text': '1. To make the spiced honey syrup. In a medium pot, bring 1/2 cup water, the honey, rosemary, cinnamon, cardamom, and ginger to a boil over high heat. Boil 2-3 minutes, then remove from the heat. Stir in the orange zest and vanilla. Let cool. This syrup makes enough for about 6 drinks.2. In a cocktail shaker, combine 2-3 tablespoons honey syrup, the bourbon, lemon juice, orange juice, and orange bitters. Add ice and shake. Strain into a glass. Garnish with an orange slice and rosemary, if desired.\\xa0', 'name': '1. To make the spiced honey syrup. In a medium pot, bring 1/2 cup water, the honey, rosemary, cinnamon, cardamom, and ginger to a boil over high heat. Boil 2-3 minutes, then remove from the heat. Stir in the orange zest and vanilla. Let cool. This syrup makes enough for about 6 drinks.2. In a cocktail shaker, combine 2-3 tablespoons honey syrup, the bourbon, lemon juice, orange juice, and orange bitters. Add ice and shake. Strain into a glass. Garnish with an orange slice and rosemary, if desired.\\xa0', 'url': 'https://www.halfbakedharvest.com/spiced-honey-bourbon-old-fashioned/#wprm-recipe-98196-step-0-0'}], 'aggregateRating': {'@type': 'AggregateRating', 'ratingValue': '3.98', 'ratingCount': '127'}, '@id': 'https://www.halfbakedharvest.com/spiced-honey-bourbon-old-fashioned/#recipe', 'isPartOf': {'@id': 'https://www.halfbakedharvest.com/spiced-honey-bourbon-old-fashioned/#article'}, 'mainEntityOfPage': 'https://www.halfbakedharvest.com/spiced-honey-bourbon-old-fashioned/#webpage'}","@context":"http://schema.org/","@type":"Recipe","name":"Spiced Honey Bourbon Old Fashioned","author":"{'@type': 'Person', 'name': 'halfbakedharvest'}","description":"Simply mix everything together for a cocktail that’s perfectly sweetened, spiced, and so delicious!","datePublished":"2020-11-14T02:00:59+00:00","image":"['https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Spiced-Honey-Bourbon-Old-Fashioned-1.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Spiced-Honey-Bourbon-Old-Fashioned-1-500x500.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Spiced-Honey-Bourbon-Old-Fashioned-1-500x375.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Spiced-Honey-Bourbon-Old-Fashioned-1-480x270.jpg']","recipeYield":"['1', '1 drink']","prepTime":"PT10M","cookTime":"PT5M","totalTime":"PT15M","recipeIngredient":"['1/2 cup honey', '2 sprigs fresh rosemary, plus more for serving', '2  cinnamon sticks ((or 1 teaspoon ground cinnamon))', '1 tablespoon cardamom pods  ((or 1/2 teaspoon ground cardamom))', '1 inch fresh ginger, sliced', 'zest of 1 orange', '1 teaspoon vanilla extract', '2 ounces (1/4 cup) bourbon', '1 ounce (2 tablespoons) lemon juice', '1 ounce (2 tablespoons) orange or clementine juice', '1-2 dashes orange bitters', '1-2 ounces (2-4 tablespoons)  spiced honey syrup']","recipeInstructions":"[{'@type': 'HowToStep', 'text': '1. To make the spiced honey syrup. In a medium pot, bring 1/2 cup water, the honey, rosemary, cinnamon, cardamom, and ginger to a boil over high heat. Boil 2-3 minutes, then remove from the heat. Stir in the orange zest and vanilla. Let cool. This syrup makes enough for about 6 drinks.2. In a cocktail shaker, combine 2-3 tablespoons honey syrup, the bourbon, lemon juice, orange juice, and orange bitters. Add ice and shake. Strain into a glass. Garnish with an orange slice and rosemary, if desired.\\xa0', 'name': '1. To make the spiced honey syrup. In a medium pot, bring 1/2 cup water, the honey, rosemary, cinnamon, cardamom, and ginger to a boil over high heat. Boil 2-3 minutes, then remove from the heat. Stir in the orange zest and vanilla. Let cool. This syrup makes enough for about 6 drinks.2. In a cocktail shaker, combine 2-3 tablespoons honey syrup, the bourbon, lemon juice, orange juice, and orange bitters. Add ice and shake. Strain into a glass. Garnish with an orange slice and rosemary, if desired.\\xa0', 'url': 'https://www.halfbakedharvest.com/spiced-honey-bourbon-old-fashioned/#wprm-recipe-98196-step-0-0'}]","aggregateRating":"{'@type': 'AggregateRating', 'ratingValue': '3.98', 'ratingCount': '127'}","nutrition":"No Data","@id":"https://www.halfbakedharvest.com/spiced-honey-bourbon-old-fashioned/#recipe","isPartOf":"{'@id': 'https://www.halfbakedharvest.com/spiced-honey-bourbon-old-fashioned/#article'}","mainEntityOfPage":"https://www.halfbakedharvest.com/spiced-honey-bourbon-old-fashioned/#webpage","aggregateRating_@type":"AggregateRating","aggregateRating_ratingValue":3.98,"aggregateRating_ratingCount":127,"nutrition_@type":"No Data","nutrition_calories":"No Data","nutrition_servingSize":"No Data","author_@type":"Person","author_name":"halfbakedharvest","recipeInstructions_@type":"HowToStep","recipeInstructions_text":"1. To make the spiced honey syrup. In a medium pot, bring 1/2 cup water, the honey, rosemary, cinnamon, cardamom, and ginger to a boil over high heat. Boil 2-3 minutes, then remove from the heat. Stir in the orange zest and vanilla. Let cool. This syrup makes enough for about 6 drinks.2. In a cocktail shaker, combine 2-3 tablespoons honey syrup, the bourbon, lemon juice, orange juice, and orange bitters. Add ice and shake. Strain into a glass. Garnish with an orange slice and rosemary, if desired. ","recipeInstructions_name":"1. To make the spiced honey syrup. In a medium pot, bring 1/2 cup water, the honey, rosemary, cinnamon, cardamom, and ginger to a boil over high heat. Boil 2-3 minutes, then remove from the heat. Stir in the orange zest and vanilla. Let cool. This syrup makes enough for about 6 drinks.2. In a cocktail shaker, combine 2-3 tablespoons honey syrup, the bourbon, lemon juice, orange juice, and orange bitters. Add ice and shake. Strain into a glass. Garnish with an orange slice and rosemary, if desired. ","recipeInstructions_url":"https://www.halfbakedharvest.com/spiced-honey-bourbon-old-fashioned/#wprm-recipe-98196-step-0-0"},{"_id":"5fb85f7555454a875a7dae01","links":"https://www.halfbakedharvest.com/creamy-gnocchi-soup/","recipe_id_url":"https://www.halfbakedharvest.com/wprm_print/98291","recipe_id":98291,"yoast_data":"{'@context': 'http://schema.org/', '@type': 'Recipe', 'name': 'Creamy Gnocchi Soup with Rosemary Bacon', 'author': {'@type': 'Person', 'name': 'halfbakedharvest'}, 'description': 'The perfect cozy bowl, great for nights when you’re craving Italian, but want something warming.', 'datePublished': '2020-11-16T02:00:36+00:00', 'image': ['https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Creamy-Gnocchi-Soup-with-Rosemary-Bacon-1.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Creamy-Gnocchi-Soup-with-Rosemary-Bacon-1-500x500.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Creamy-Gnocchi-Soup-with-Rosemary-Bacon-1-500x375.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Creamy-Gnocchi-Soup-with-Rosemary-Bacon-1-480x270.jpg'], 'recipeYield': ['6'], 'prepTime': 'PT15M', 'cookTime': 'PT25M', 'totalTime': 'PT40M', 'recipeIngredient': ['4 slices thick cut bacon, chopped', '1 tablespoon fresh chopped rosemary', '2 tablespoons extra virgin olive oil', '1  yellow onion, chopped', '6  carrots, chopped', '4  celery stalks, chopped', '2-4 cloves garlic, minced or grated', '2 tablespoons fresh thyme leaves  ((or 2 teaspoons dried))', '1 tablespoon dried basil ((or 1 teaspoon dried))', '1-2 teaspoons fennel seeds (use to your taste)', '1 pinch crushed red pepper flakes', 'kosher salt and black pepper', '2 tablespoons salted butter', '2 tablespoons all-purpose flour', '4-6 cups low sodium vegetable broth', '4-6 cups roughly chopped kale', '1 1/2 cups canned coconut milk, heavy cream, or whole milk', '1/2 cup grated parmesan or asiago cheese, plus more for serving', '1 pound fresh potato gnocchi'], 'recipeInstructions': [{'@type': 'HowToSection', 'name': 'Stove-Top', 'itemListElement': [{'@type': 'HowToStep', 'text': '1. Cook the bacon in a large dutch oven over medium heat until crisp, about 5 minutes. During the last minute of cooking, add the rosemary. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon.\\xa0Add the onion and cook 5 minutes, until golden. Add the carrots, celery, garlic, thyme, basil, fennel, crushed red pepper, and a pinch each of salt and pepper. Cook another 5 minutes, until very fragrant. 2. Stir in the butter and flour, cook 1 minute. Add 4 cups broth. Simmer over medium heat for 20 minutes, until the carrots are tender.3. About 10 minutes before serving, stir in the kale, cream/milk, parmesan, and gnocchi. If the soup is too thick, add additional broth.4. Serve the soup topped with the rosemary bacon and parmesan. Enjoy warm...preferably with a crusty piece of bread.', 'name': '1. Cook the bacon in a large dutch oven over medium heat until crisp, about 5 minutes. During the last minute of cooking, add the rosemary. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon.\\xa0Add the onion and cook 5 minutes, until golden. Add the carrots, celery, garlic, thyme, basil, fennel, crushed red pepper, and a pinch each of salt and pepper. Cook another 5 minutes, until very fragrant. 2. Stir in the butter and flour, cook 1 minute. Add 4 cups broth. Simmer over medium heat for 20 minutes, until the carrots are tender.3. About 10 minutes before serving, stir in the kale, cream/milk, parmesan, and gnocchi. If the soup is too thick, add additional broth.4. Serve the soup topped with the rosemary bacon and parmesan. Enjoy warm...preferably with a crusty piece of bread.', 'url': 'https://www.halfbakedharvest.com/creamy-gnocchi-soup/#wprm-recipe-98291-step-0-0'}]}, {'@type': 'HowToSection', 'name': 'Slow Cooker', 'itemListElement': [{'@type': 'HowToStep', 'text': '1. Cook the bacon in a large dutch oven over medium heat until crisp, about 5 minutes. During the last minute of cooking, add the rosemary. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon.\\xa0Add the onion and cook 5 minutes, until golden. Add the carrots, celery, garlic, thyme, basil, fennel, crushed red pepper, and a pinch each of salt and pepper. Cook another 5 minutes, until very fragrant. 2. Stir in the butter and flour, cook 1 minute. Remove from the heat and add to the bowl of your crockpot. To the crockpot, add the broth. Cover and cook on low for 6-8 hours or on high for 4-5.4. During the last 15 minutes of cooking, stir in the kale, cream/milk, parmesan, and gnocchi. If the soup is too thick, add additional broth.5. Serve the soup topped with the rosemary bacon and parmesan. Enjoy warm', 'name': '1. Cook the bacon in a large dutch oven over medium heat until crisp, about 5 minutes. During the last minute of cooking, add the rosemary. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon.\\xa0Add the onion and cook 5 minutes, until golden. Add the carrots, celery, garlic, thyme, basil, fennel, crushed red pepper, and a pinch each of salt and pepper. Cook another 5 minutes, until very fragrant. 2. Stir in the butter and flour, cook 1 minute. Remove from the heat and add to the bowl of your crockpot. To the crockpot, add the broth. Cover and cook on low for 6-8 hours or on high for 4-5.4. During the last 15 minutes of cooking, stir in the kale, cream/milk, parmesan, and gnocchi. If the soup is too thick, add additional broth.5. Serve the soup topped with the rosemary bacon and parmesan. Enjoy warm', 'url': 'https://www.halfbakedharvest.com/creamy-gnocchi-soup/#wprm-recipe-98291-step-1-0'}]}, {'@type': 'HowToSection', 'name': 'Instant pot', 'itemListElement': [{'@type': 'HowToStep', 'text': '1. Set Instant Pot to sauté. Add the bacon and cook until crisp, about 5 minutes.\\xa0During the last minute of cooking, add the rosemary. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon.\\xa0Add the onion and cook 5 minutes, until golden. Add the carrots, celery, garlic, thyme, basil, fennel, crushed red pepper, and a pinch each of salt and pepper. Cook another 5 minutes, until very fragrant. 2. Stir in the butter and flour, cook 1 minute. Turn the Instant Pot off. Add the broth. Cover and cook on high pressure for 6 minutes.3. Once done cooking, use the natural or quick release function. Set the Instant Pot to sauté. Stir in the kale, cream/milk, parmesan, and gnocchi. If the soup is too thick, add additional broth. Cook until the kale is wilted, about 10 minutes. 4. Serve the soup topped with the rosemary bacon and parmesan. Enjoy warm.', 'name': '1. Set Instant Pot to sauté. Add the bacon and cook until crisp, about 5 minutes.\\xa0During the last minute of cooking, add the rosemary. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon.\\xa0Add the onion and cook 5 minutes, until golden. Add the carrots, celery, garlic, thyme, basil, fennel, crushed red pepper, and a pinch each of salt and pepper. Cook another 5 minutes, until very fragrant. 2. Stir in the butter and flour, cook 1 minute. Turn the Instant Pot off. Add the broth. Cover and cook on high pressure for 6 minutes.3. Once done cooking, use the natural or quick release function. Set the Instant Pot to sauté. Stir in the kale, cream/milk, parmesan, and gnocchi. If the soup is too thick, add additional broth. Cook until the kale is wilted, about 10 minutes. 4. Serve the soup topped with the rosemary bacon and parmesan. Enjoy warm.', 'url': 'https://www.halfbakedharvest.com/creamy-gnocchi-soup/#wprm-recipe-98291-step-2-0'}]}], 'aggregateRating': {'@type': 'AggregateRating', 'ratingValue': '3.84', 'ratingCount': '302'}, 'nutrition': {'@type': 'NutritionInformation', 'calories': '498 kcal', 'servingSize': '1 serving'}, '@id': 'https://www.halfbakedharvest.com/creamy-gnocchi-soup/#recipe', 'isPartOf': {'@id': 'https://www.halfbakedharvest.com/creamy-gnocchi-soup/#article'}, 'mainEntityOfPage': 'https://www.halfbakedharvest.com/creamy-gnocchi-soup/#webpage'}","@context":"http://schema.org/","@type":"Recipe","name":"Creamy Gnocchi Soup with Rosemary Bacon","author":"{'@type': 'Person', 'name': 'halfbakedharvest'}","description":"The perfect cozy bowl, great for nights when you’re craving Italian, but want something warming.","datePublished":"2020-11-16T02:00:36+00:00","image":"['https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Creamy-Gnocchi-Soup-with-Rosemary-Bacon-1.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Creamy-Gnocchi-Soup-with-Rosemary-Bacon-1-500x500.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Creamy-Gnocchi-Soup-with-Rosemary-Bacon-1-500x375.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Creamy-Gnocchi-Soup-with-Rosemary-Bacon-1-480x270.jpg']","recipeYield":"['6']","prepTime":"PT15M","cookTime":"PT25M","totalTime":"PT40M","recipeIngredient":"['4 slices thick cut bacon, chopped', '1 tablespoon fresh chopped rosemary', '2 tablespoons extra virgin olive oil', '1  yellow onion, chopped', '6  carrots, chopped', '4  celery stalks, chopped', '2-4 cloves garlic, minced or grated', '2 tablespoons fresh thyme leaves  ((or 2 teaspoons dried))', '1 tablespoon dried basil ((or 1 teaspoon dried))', '1-2 teaspoons fennel seeds (use to your taste)', '1 pinch crushed red pepper flakes', 'kosher salt and black pepper', '2 tablespoons salted butter', '2 tablespoons all-purpose flour', '4-6 cups low sodium vegetable broth', '4-6 cups roughly chopped kale', '1 1/2 cups canned coconut milk, heavy cream, or whole milk', '1/2 cup grated parmesan or asiago cheese, plus more for serving', '1 pound fresh potato gnocchi']","recipeInstructions":"[{'@type': 'HowToSection', 'name': 'Stove-Top', 'itemListElement': [{'@type': 'HowToStep', 'text': '1. Cook the bacon in a large dutch oven over medium heat until crisp, about 5 minutes. During the last minute of cooking, add the rosemary. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon.\\xa0Add the onion and cook 5 minutes, until golden. Add the carrots, celery, garlic, thyme, basil, fennel, crushed red pepper, and a pinch each of salt and pepper. Cook another 5 minutes, until very fragrant. 2. Stir in the butter and flour, cook 1 minute. Add 4 cups broth. Simmer over medium heat for 20 minutes, until the carrots are tender.3. About 10 minutes before serving, stir in the kale, cream/milk, parmesan, and gnocchi. If the soup is too thick, add additional broth.4. Serve the soup topped with the rosemary bacon and parmesan. Enjoy warm...preferably with a crusty piece of bread.', 'name': '1. Cook the bacon in a large dutch oven over medium heat until crisp, about 5 minutes. During the last minute of cooking, add the rosemary. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon.\\xa0Add the onion and cook 5 minutes, until golden. Add the carrots, celery, garlic, thyme, basil, fennel, crushed red pepper, and a pinch each of salt and pepper. Cook another 5 minutes, until very fragrant. 2. Stir in the butter and flour, cook 1 minute. Add 4 cups broth. Simmer over medium heat for 20 minutes, until the carrots are tender.3. About 10 minutes before serving, stir in the kale, cream/milk, parmesan, and gnocchi. If the soup is too thick, add additional broth.4. Serve the soup topped with the rosemary bacon and parmesan. Enjoy warm...preferably with a crusty piece of bread.', 'url': 'https://www.halfbakedharvest.com/creamy-gnocchi-soup/#wprm-recipe-98291-step-0-0'}]}, {'@type': 'HowToSection', 'name': 'Slow Cooker', 'itemListElement': [{'@type': 'HowToStep', 'text': '1. Cook the bacon in a large dutch oven over medium heat until crisp, about 5 minutes. During the last minute of cooking, add the rosemary. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon.\\xa0Add the onion and cook 5 minutes, until golden. Add the carrots, celery, garlic, thyme, basil, fennel, crushed red pepper, and a pinch each of salt and pepper. Cook another 5 minutes, until very fragrant. 2. Stir in the butter and flour, cook 1 minute. Remove from the heat and add to the bowl of your crockpot. To the crockpot, add the broth. Cover and cook on low for 6-8 hours or on high for 4-5.4. During the last 15 minutes of cooking, stir in the kale, cream/milk, parmesan, and gnocchi. If the soup is too thick, add additional broth.5. Serve the soup topped with the rosemary bacon and parmesan. Enjoy warm', 'name': '1. Cook the bacon in a large dutch oven over medium heat until crisp, about 5 minutes. During the last minute of cooking, add the rosemary. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon.\\xa0Add the onion and cook 5 minutes, until golden. Add the carrots, celery, garlic, thyme, basil, fennel, crushed red pepper, and a pinch each of salt and pepper. Cook another 5 minutes, until very fragrant. 2. Stir in the butter and flour, cook 1 minute. Remove from the heat and add to the bowl of your crockpot. To the crockpot, add the broth. Cover and cook on low for 6-8 hours or on high for 4-5.4. During the last 15 minutes of cooking, stir in the kale, cream/milk, parmesan, and gnocchi. If the soup is too thick, add additional broth.5. Serve the soup topped with the rosemary bacon and parmesan. Enjoy warm', 'url': 'https://www.halfbakedharvest.com/creamy-gnocchi-soup/#wprm-recipe-98291-step-1-0'}]}, {'@type': 'HowToSection', 'name': 'Instant pot', 'itemListElement': [{'@type': 'HowToStep', 'text': '1. Set Instant Pot to sauté. Add the bacon and cook until crisp, about 5 minutes.\\xa0During the last minute of cooking, add the rosemary. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon.\\xa0Add the onion and cook 5 minutes, until golden. Add the carrots, celery, garlic, thyme, basil, fennel, crushed red pepper, and a pinch each of salt and pepper. Cook another 5 minutes, until very fragrant. 2. Stir in the butter and flour, cook 1 minute. Turn the Instant Pot off. Add the broth. Cover and cook on high pressure for 6 minutes.3. Once done cooking, use the natural or quick release function. Set the Instant Pot to sauté. Stir in the kale, cream/milk, parmesan, and gnocchi. If the soup is too thick, add additional broth. Cook until the kale is wilted, about 10 minutes. 4. Serve the soup topped with the rosemary bacon and parmesan. Enjoy warm.', 'name': '1. Set Instant Pot to sauté. Add the bacon and cook until crisp, about 5 minutes.\\xa0During the last minute of cooking, add the rosemary. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon.\\xa0Add the onion and cook 5 minutes, until golden. Add the carrots, celery, garlic, thyme, basil, fennel, crushed red pepper, and a pinch each of salt and pepper. Cook another 5 minutes, until very fragrant. 2. Stir in the butter and flour, cook 1 minute. Turn the Instant Pot off. Add the broth. Cover and cook on high pressure for 6 minutes.3. Once done cooking, use the natural or quick release function. Set the Instant Pot to sauté. Stir in the kale, cream/milk, parmesan, and gnocchi. If the soup is too thick, add additional broth. Cook until the kale is wilted, about 10 minutes. 4. Serve the soup topped with the rosemary bacon and parmesan. Enjoy warm.', 'url': 'https://www.halfbakedharvest.com/creamy-gnocchi-soup/#wprm-recipe-98291-step-2-0'}]}]","aggregateRating":"{'@type': 'AggregateRating', 'ratingValue': '3.84', 'ratingCount': '302'}","nutrition":"{'@type': 'NutritionInformation', 'calories': '498 kcal', 'servingSize': '1 serving'}","@id":"https://www.halfbakedharvest.com/creamy-gnocchi-soup/#recipe","isPartOf":"{'@id': 'https://www.halfbakedharvest.com/creamy-gnocchi-soup/#article'}","mainEntityOfPage":"https://www.halfbakedharvest.com/creamy-gnocchi-soup/#webpage","aggregateRating_@type":"AggregateRating","aggregateRating_ratingValue":3.84,"aggregateRating_ratingCount":302,"nutrition_@type":"NutritionInformation","nutrition_calories":"498 kcal","nutrition_servingSize":"1 serving","author_@type":"Person","author_name":"halfbakedharvest","recipeInstructions_@type":"HowToSection","recipeInstructions_text":"No Data","recipeInstructions_name":"Stove-Top","recipeInstructions_url":"No Data"},{"_id":"5fb85f7555454a875a7dae0c","links":"https://www.halfbakedharvest.com/bourbon-caramel-pretzel-cookies/","recipe_id_url":"https://www.halfbakedharvest.com/wprm_print/98155","recipe_id":98155,"yoast_data":"{'@context': 'http://schema.org/', '@type': 'Recipe', 'name': \"Slice n' Bake Bourbon Caramel Pretzel Cookies\", 'author': {'@type': 'Person', 'name': 'halfbakedharvest'}, 'description': 'Super simple, extra delicious, and perfectly sweet slice n' bake cookies...with a little drizzle of chocolate too.', 'datePublished': '2020-11-13T02:00:19+00:00', 'image': ['https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Slice-n-Bake-Bourbon-Caramel-Pretzel-Cookies-1.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Slice-n-Bake-Bourbon-Caramel-Pretzel-Cookies-1-500x500.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Slice-n-Bake-Bourbon-Caramel-Pretzel-Cookies-1-500x375.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Slice-n-Bake-Bourbon-Caramel-Pretzel-Cookies-1-480x270.jpg'], 'recipeYield': ['24', '24 cookies'], 'prepTime': 'PT20M', 'cookTime': 'PT10M', 'totalTime': 'PT150M', 'recipeIngredient': ['2 sticks (1 cup) salted butter, at room temperature', '1 cup packed light or dark brown sugar', '3 tablespoons bourbon  ((optiona))', '1 teaspoon vanilla extract', '1  egg, at room temperature', '2 1/2 cups all-purpose flour, plus an additional 2-4 tablespoons, if needed', '3/4 teaspoon baking soda', '1/2 teaspoon kosher salt', '1 cup chopped pretzels', '1 (10 ounce) bag caramels, unwrapped, or use homemade caramel  ((recipe below))', '1 tablespoon heavy cream', '1 1/2 cups semi-sweet or milk chocolate melted'], 'recipeInstructions': [{'@type': 'HowToStep', 'text': '1. In a large mixing bowl, cream together the butter and brown sugar. Add 2 tablespoons bourbon and the vanilla, beat until light and fluffy, about 2-3 minutes. Add the egg and mix until combined. Add the flour, baking soda, and salt, beat until combined and the dough forms a ball. Stir in the pretzels. If the dough feels too wet, add 2-4 tablespoons additional flour.2. Divide the dough in half.\\xa0Place each ball of dough on a large piece of wax paper or plastic wrap. Shape each into a log about 8 inches long and about 2 inches in diameter. Wrap the dough up in the wax paper and place in the fridge for 2 hours or up to 5 days.3. Preheat the oven to 350° F. Line a baking sheet with parchment paper.4. Unwrap the dough and place it on a cutting board. Using a sharp chef's knife, cut the log into 1/3 inch slices. It's important to cut in a quick forward motion. If the dough cracks, just push the dough rounds back together. Promise it will be ok. Arrange the slices on the prepared baking sheet. Bake the cookies for 10-12 minutes, until the edges are golden brown. Let the cookies cool on the baking sheet.\\xa05. Meanwhile, make the caramel. Combine the caramels and cream in a saucepan over low heat. Melt stirring occasionally, until smooth, about 10 minutes. Remove from the heat and stir in 1 tablespoon bourbon (or vanilla). Spread 1-2 teaspoons of the caramel over the cooled cookies. Let set up 10-15 minutes. 6. Drizzle the chocolate over each cookie and sprinkle with flaky sea salt. To harden the chocolate, place the tray of cookies in the fridge for 10 minutes.', 'name': '1. In a large mixing bowl, cream together the butter and brown sugar. Add 2 tablespoons bourbon and the vanilla, beat until light and fluffy, about 2-3 minutes. Add the egg and mix until combined. Add the flour, baking soda, and salt, beat until combined and the dough forms a ball. Stir in the pretzels. If the dough feels too wet, add 2-4 tablespoons additional flour.2. Divide the dough in half.\\xa0Place each ball of dough on a large piece of wax paper or plastic wrap. Shape each into a log about 8 inches long and about 2 inches in diameter. Wrap the dough up in the wax paper and place in the fridge for 2 hours or up to 5 days.3. Preheat the oven to 350° F. Line a baking sheet with parchment paper.4. Unwrap the dough and place it on a cutting board. Using a sharp chef's knife, cut the log into 1/3 inch slices. It's important to cut in a quick forward motion. If the dough cracks, just push the dough rounds back together. Promise it will be ok. Arrange the slices on the prepared baking sheet. Bake the cookies for 10-12 minutes, until the edges are golden brown. Let the cookies cool on the baking sheet.\\xa05. Meanwhile, make the caramel. Combine the caramels and cream in a saucepan over low heat. Melt stirring occasionally, until smooth, about 10 minutes. Remove from the heat and stir in 1 tablespoon bourbon (or vanilla). Spread 1-2 teaspoons of the caramel over the cooled cookies. Let set up 10-15 minutes. 6. Drizzle the chocolate over each cookie and sprinkle with flaky sea salt. To harden the chocolate, place the tray of cookies in the fridge for 10 minutes.', 'url': 'https://www.halfbakedharvest.com/bourbon-caramel-pretzel-cookies/#wprm-recipe-98155-step-0-0'}], 'aggregateRating': {'@type': 'AggregateRating', 'ratingValue': '4.1', 'ratingCount': '102'}, 'nutrition': {'@type': 'NutritionInformation', 'calories': '169 kcal', 'servingSize': '1 serving'}, '@id': 'https://www.halfbakedharvest.com/bourbon-caramel-pretzel-cookies/#recipe', 'isPartOf': {'@id': 'https://www.halfbakedharvest.com/bourbon-caramel-pretzel-cookies/#article'}, 'mainEntityOfPage': 'https://www.halfbakedharvest.com/bourbon-caramel-pretzel-cookies/#webpage'}","@context":"http://schema.org/","@type":"Recipe","name":"Slice n' Bake Bourbon Caramel Pretzel Cookies","author":"{'@type': 'Person', 'name': 'halfbakedharvest'}","description":"Super simple, extra delicious, and perfectly sweet slice n' bake cookies...with a little drizzle of chocolate too.","datePublished":"2020-11-13T02:00:19+00:00","image":"['https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Slice-n-Bake-Bourbon-Caramel-Pretzel-Cookies-1.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Slice-n-Bake-Bourbon-Caramel-Pretzel-Cookies-1-500x500.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Slice-n-Bake-Bourbon-Caramel-Pretzel-Cookies-1-500x375.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Slice-n-Bake-Bourbon-Caramel-Pretzel-Cookies-1-480x270.jpg']","recipeYield":"['24', '24 cookies']","prepTime":"PT20M","cookTime":"PT10M","totalTime":"PT150M","recipeIngredient":"['2 sticks (1 cup) salted butter, at room temperature', '1 cup packed light or dark brown sugar', '3 tablespoons bourbon  ((optiona))', '1 teaspoon vanilla extract', '1  egg, at room temperature', '2 1/2 cups all-purpose flour, plus an additional 2-4 tablespoons, if needed', '3/4 teaspoon baking soda', '1/2 teaspoon kosher salt', '1 cup chopped pretzels', '1 (10 ounce) bag caramels, unwrapped, or use homemade caramel  ((recipe below))', '1 tablespoon heavy cream', '1 1/2 cups semi-sweet or milk chocolate melted']","recipeInstructions":"[{'@type': 'HowToStep', 'text': '1. In a large mixing bowl, cream together the butter and brown sugar. Add 2 tablespoons bourbon and the vanilla, beat until light and fluffy, about 2-3 minutes. Add the egg and mix until combined. Add the flour, baking soda, and salt, beat until combined and the dough forms a ball. Stir in the pretzels. If the dough feels too wet, add 2-4 tablespoons additional flour.2. Divide the dough in half.\\xa0Place each ball of dough on a large piece of wax paper or plastic wrap. Shape each into a log about 8 inches long and about 2 inches in diameter. Wrap the dough up in the wax paper and place in the fridge for 2 hours or up to 5 days.3. Preheat the oven to 350° F. Line a baking sheet with parchment paper.4. Unwrap the dough and place it on a cutting board. Using a sharp chef's knife, cut the log into 1/3 inch slices. It's important to cut in a quick forward motion. If the dough cracks, just push the dough rounds back together. Promise it will be ok. Arrange the slices on the prepared baking sheet. Bake the cookies for 10-12 minutes, until the edges are golden brown. Let the cookies cool on the baking sheet.\\xa05. Meanwhile, make the caramel. Combine the caramels and cream in a saucepan over low heat. Melt stirring occasionally, until smooth, about 10 minutes. Remove from the heat and stir in 1 tablespoon bourbon (or vanilla). Spread 1-2 teaspoons of the caramel over the cooled cookies. Let set up 10-15 minutes. 6. Drizzle the chocolate over each cookie and sprinkle with flaky sea salt. To harden the chocolate, place the tray of cookies in the fridge for 10 minutes.', 'name': '1. In a large mixing bowl, cream together the butter and brown sugar. Add 2 tablespoons bourbon and the vanilla, beat until light and fluffy, about 2-3 minutes. Add the egg and mix until combined. Add the flour, baking soda, and salt, beat until combined and the dough forms a ball. Stir in the pretzels. If the dough feels too wet, add 2-4 tablespoons additional flour.2. Divide the dough in half.\\xa0Place each ball of dough on a large piece of wax paper or plastic wrap. Shape each into a log about 8 inches long and about 2 inches in diameter. Wrap the dough up in the wax paper and place in the fridge for 2 hours or up to 5 days.3. Preheat the oven to 350° F. Line a baking sheet with parchment paper.4. Unwrap the dough and place it on a cutting board. Using a sharp chef's knife, cut the log into 1/3 inch slices. It's important to cut in a quick forward motion. If the dough cracks, just push the dough rounds back together. Promise it will be ok. Arrange the slices on the prepared baking sheet. Bake the cookies for 10-12 minutes, until the edges are golden brown. Let the cookies cool on the baking sheet.\\xa05. Meanwhile, make the caramel. Combine the caramels and cream in a saucepan over low heat. Melt stirring occasionally, until smooth, about 10 minutes. Remove from the heat and stir in 1 tablespoon bourbon (or vanilla). Spread 1-2 teaspoons of the caramel over the cooled cookies. Let set up 10-15 minutes. 6. Drizzle the chocolate over each cookie and sprinkle with flaky sea salt. To harden the chocolate, place the tray of cookies in the fridge for 10 minutes.', 'url': 'https://www.halfbakedharvest.com/bourbon-caramel-pretzel-cookies/#wprm-recipe-98155-step-0-0'}]","aggregateRating":"{'@type': 'AggregateRating', 'ratingValue': '4.1', 'ratingCount': '102'}","nutrition":"{'@type': 'NutritionInformation', 'calories': '169 kcal', 'servingSize': '1 serving'}","@id":"https://www.halfbakedharvest.com/bourbon-caramel-pretzel-cookies/#recipe","isPartOf":"{'@id': 'https://www.halfbakedharvest.com/bourbon-caramel-pretzel-cookies/#article'}","mainEntityOfPage":"https://www.halfbakedharvest.com/bourbon-caramel-pretzel-cookies/#webpage","aggregateRating_@type":"AggregateRating","aggregateRating_ratingValue":4.1,"aggregateRating_ratingCount":102,"nutrition_@type":"NutritionInformation","nutrition_calories":"169 kcal","nutrition_servingSize":"1 serving","author_@type":"Person","author_name":"halfbakedharvest","recipeInstructions_@type":"HowToStep","recipeInstructions_text":"1. In a large mixing bowl, cream together the butter and brown sugar. Add 2 tablespoons bourbon and the vanilla, beat until light and fluffy, about 2-3 minutes. Add the egg and mix until combined. Add the flour, baking soda, and salt, beat until combined and the dough forms a ball. Stir in the pretzels. If the dough feels too wet, add 2-4 tablespoons additional flour.2. Divide the dough in half. Place each ball of dough on a large piece of wax paper or plastic wrap. Shape each into a log about 8 inches long and about 2 inches in diameter. Wrap the dough up in the wax paper and place in the fridge for 2 hours or up to 5 days.3. Preheat the oven to 350° F. Line a baking sheet with parchment paper.4. Unwrap the dough and place it on a cutting board. Using a sharp chef's knife, cut the log into 1/3 inch slices. It's important to cut in a quick forward motion. If the dough cracks, just push the dough rounds back together. Promise it will be ok. Arrange the slices on the prepared baking sheet. Bake the cookies for 10-12 minutes, until the edges are golden brown. Let the cookies cool on the baking sheet. 5. Meanwhile, make the caramel. Combine the caramels and cream in a saucepan over low heat. Melt stirring occasionally, until smooth, about 10 minutes. Remove from the heat and stir in 1 tablespoon bourbon (or vanilla). Spread 1-2 teaspoons of the caramel over the cooled cookies. Let set up 10-15 minutes. 6. Drizzle the chocolate over each cookie and sprinkle with flaky sea salt. To harden the chocolate, place the tray of cookies in the fridge for 10 minutes.","recipeInstructions_name":"1. In a large mixing bowl, cream together the butter and brown sugar. Add 2 tablespoons bourbon and the vanilla, beat until light and fluffy, about 2-3 minutes. Add the egg and mix until combined. Add the flour, baking soda, and salt, beat until combined and the dough forms a ball. Stir in the pretzels. If the dough feels too wet, add 2-4 tablespoons additional flour.2. Divide the dough in half. Place each ball of dough on a large piece of wax paper or plastic wrap. Shape each into a log about 8 inches long and about 2 inches in diameter. Wrap the dough up in the wax paper and place in the fridge for 2 hours or up to 5 days.3. Preheat the oven to 350° F. Line a baking sheet with parchment paper.4. Unwrap the dough and place it on a cutting board. Using a sharp chef's knife, cut the log into 1/3 inch slices. It's important to cut in a quick forward motion. If the dough cracks, just push the dough rounds back together. Promise it will be ok. Arrange the slices on the prepared baking sheet. Bake the cookies for 10-12 minutes, until the edges are golden brown. Let the cookies cool on the baking sheet. 5. Meanwhile, make the caramel. Combine the caramels and cream in a saucepan over low heat. Melt stirring occasionally, until smooth, about 10 minutes. Remove from the heat and stir in 1 tablespoon bourbon (or vanilla). Spread 1-2 teaspoons of the caramel over the cooled cookies. Let set up 10-15 minutes. 6. Drizzle the chocolate over each cookie and sprinkle with flaky sea salt. To harden the chocolate, place the tray of cookies in the fridge for 10 minutes.","recipeInstructions_url":"https://www.halfbakedharvest.com/bourbon-caramel-pretzel-cookies/#wprm-recipe-98155-step-0-0"},{"_id":"5fb85f7555454a875a7dae03","links":"https://www.halfbakedharvest.com/bourbon-caramel-pretzel-cookies/","recipe_id_url":"https://www.halfbakedharvest.com/wprm_print/98155","recipe_id":98155,"yoast_data":"{'@context': 'http://schema.org/', '@type': 'Recipe', 'name': \"Slice n' Bake Bourbon Caramel Pretzel Cookies\", 'author': {'@type': 'Person', 'name': 'halfbakedharvest'}, 'description': 'Super simple, extra delicious, and perfectly sweet slice n' bake cookies...with a little drizzle of chocolate too.', 'datePublished': '2020-11-13T02:00:19+00:00', 'image': ['https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Slice-n-Bake-Bourbon-Caramel-Pretzel-Cookies-1.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Slice-n-Bake-Bourbon-Caramel-Pretzel-Cookies-1-500x500.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Slice-n-Bake-Bourbon-Caramel-Pretzel-Cookies-1-500x375.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Slice-n-Bake-Bourbon-Caramel-Pretzel-Cookies-1-480x270.jpg'], 'recipeYield': ['24', '24 cookies'], 'prepTime': 'PT20M', 'cookTime': 'PT10M', 'totalTime': 'PT150M', 'recipeIngredient': ['2 sticks (1 cup) salted butter, at room temperature', '1 cup packed light or dark brown sugar', '3 tablespoons bourbon  ((optiona))', '1 teaspoon vanilla extract', '1  egg, at room temperature', '2 1/2 cups all-purpose flour, plus an additional 2-4 tablespoons, if needed', '3/4 teaspoon baking soda', '1/2 teaspoon kosher salt', '1 cup chopped pretzels', '1 (10 ounce) bag caramels, unwrapped, or use homemade caramel  ((recipe below))', '1 tablespoon heavy cream', '1 1/2 cups semi-sweet or milk chocolate melted'], 'recipeInstructions': [{'@type': 'HowToStep', 'text': '1. In a large mixing bowl, cream together the butter and brown sugar. Add 2 tablespoons bourbon and the vanilla, beat until light and fluffy, about 2-3 minutes. Add the egg and mix until combined. Add the flour, baking soda, and salt, beat until combined and the dough forms a ball. Stir in the pretzels. If the dough feels too wet, add 2-4 tablespoons additional flour.2. Divide the dough in half.\\xa0Place each ball of dough on a large piece of wax paper or plastic wrap. Shape each into a log about 8 inches long and about 2 inches in diameter. Wrap the dough up in the wax paper and place in the fridge for 2 hours or up to 5 days.3. Preheat the oven to 350° F. Line a baking sheet with parchment paper.4. Unwrap the dough and place it on a cutting board. Using a sharp chef's knife, cut the log into 1/3 inch slices. It's important to cut in a quick forward motion. If the dough cracks, just push the dough rounds back together. Promise it will be ok. Arrange the slices on the prepared baking sheet. Bake the cookies for 10-12 minutes, until the edges are golden brown. Let the cookies cool on the baking sheet.\\xa05. Meanwhile, make the caramel. Combine the caramels and cream in a saucepan over low heat. Melt stirring occasionally, until smooth, about 10 minutes. Remove from the heat and stir in 1 tablespoon bourbon (or vanilla). Spread 1-2 teaspoons of the caramel over the cooled cookies. Let set up 10-15 minutes. 6. Drizzle the chocolate over each cookie and sprinkle with flaky sea salt. To harden the chocolate, place the tray of cookies in the fridge for 10 minutes.', 'name': '1. In a large mixing bowl, cream together the butter and brown sugar. Add 2 tablespoons bourbon and the vanilla, beat until light and fluffy, about 2-3 minutes. Add the egg and mix until combined. Add the flour, baking soda, and salt, beat until combined and the dough forms a ball. Stir in the pretzels. If the dough feels too wet, add 2-4 tablespoons additional flour.2. Divide the dough in half.\\xa0Place each ball of dough on a large piece of wax paper or plastic wrap. Shape each into a log about 8 inches long and about 2 inches in diameter. Wrap the dough up in the wax paper and place in the fridge for 2 hours or up to 5 days.3. Preheat the oven to 350° F. Line a baking sheet with parchment paper.4. Unwrap the dough and place it on a cutting board. Using a sharp chef's knife, cut the log into 1/3 inch slices. It's important to cut in a quick forward motion. If the dough cracks, just push the dough rounds back together. Promise it will be ok. Arrange the slices on the prepared baking sheet. Bake the cookies for 10-12 minutes, until the edges are golden brown. Let the cookies cool on the baking sheet.\\xa05. Meanwhile, make the caramel. Combine the caramels and cream in a saucepan over low heat. Melt stirring occasionally, until smooth, about 10 minutes. Remove from the heat and stir in 1 tablespoon bourbon (or vanilla). Spread 1-2 teaspoons of the caramel over the cooled cookies. Let set up 10-15 minutes. 6. Drizzle the chocolate over each cookie and sprinkle with flaky sea salt. To harden the chocolate, place the tray of cookies in the fridge for 10 minutes.', 'url': 'https://www.halfbakedharvest.com/bourbon-caramel-pretzel-cookies/#wprm-recipe-98155-step-0-0'}], 'aggregateRating': {'@type': 'AggregateRating', 'ratingValue': '4.1', 'ratingCount': '102'}, 'nutrition': {'@type': 'NutritionInformation', 'calories': '169 kcal', 'servingSize': '1 serving'}, '@id': 'https://www.halfbakedharvest.com/bourbon-caramel-pretzel-cookies/#recipe', 'isPartOf': {'@id': 'https://www.halfbakedharvest.com/bourbon-caramel-pretzel-cookies/#article'}, 'mainEntityOfPage': 'https://www.halfbakedharvest.com/bourbon-caramel-pretzel-cookies/#webpage'}","@context":"http://schema.org/","@type":"Recipe","name":"Slice n' Bake Bourbon Caramel Pretzel Cookies","author":"{'@type': 'Person', 'name': 'halfbakedharvest'}","description":"Super simple, extra delicious, and perfectly sweet slice n' bake cookies...with a little drizzle of chocolate too.","datePublished":"2020-11-13T02:00:19+00:00","image":"['https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Slice-n-Bake-Bourbon-Caramel-Pretzel-Cookies-1.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Slice-n-Bake-Bourbon-Caramel-Pretzel-Cookies-1-500x500.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Slice-n-Bake-Bourbon-Caramel-Pretzel-Cookies-1-500x375.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Slice-n-Bake-Bourbon-Caramel-Pretzel-Cookies-1-480x270.jpg']","recipeYield":"['24', '24 cookies']","prepTime":"PT20M","cookTime":"PT10M","totalTime":"PT150M","recipeIngredient":"['2 sticks (1 cup) salted butter, at room temperature', '1 cup packed light or dark brown sugar', '3 tablespoons bourbon  ((optiona))', '1 teaspoon vanilla extract', '1  egg, at room temperature', '2 1/2 cups all-purpose flour, plus an additional 2-4 tablespoons, if needed', '3/4 teaspoon baking soda', '1/2 teaspoon kosher salt', '1 cup chopped pretzels', '1 (10 ounce) bag caramels, unwrapped, or use homemade caramel  ((recipe below))', '1 tablespoon heavy cream', '1 1/2 cups semi-sweet or milk chocolate melted']","recipeInstructions":"[{'@type': 'HowToStep', 'text': '1. In a large mixing bowl, cream together the butter and brown sugar. Add 2 tablespoons bourbon and the vanilla, beat until light and fluffy, about 2-3 minutes. Add the egg and mix until combined. Add the flour, baking soda, and salt, beat until combined and the dough forms a ball. Stir in the pretzels. If the dough feels too wet, add 2-4 tablespoons additional flour.2. Divide the dough in half.\\xa0Place each ball of dough on a large piece of wax paper or plastic wrap. Shape each into a log about 8 inches long and about 2 inches in diameter. Wrap the dough up in the wax paper and place in the fridge for 2 hours or up to 5 days.3. Preheat the oven to 350° F. Line a baking sheet with parchment paper.4. Unwrap the dough and place it on a cutting board. Using a sharp chef's knife, cut the log into 1/3 inch slices. It's important to cut in a quick forward motion. If the dough cracks, just push the dough rounds back together. Promise it will be ok. Arrange the slices on the prepared baking sheet. Bake the cookies for 10-12 minutes, until the edges are golden brown. Let the cookies cool on the baking sheet.\\xa05. Meanwhile, make the caramel. Combine the caramels and cream in a saucepan over low heat. Melt stirring occasionally, until smooth, about 10 minutes. Remove from the heat and stir in 1 tablespoon bourbon (or vanilla). Spread 1-2 teaspoons of the caramel over the cooled cookies. Let set up 10-15 minutes. 6. Drizzle the chocolate over each cookie and sprinkle with flaky sea salt. To harden the chocolate, place the tray of cookies in the fridge for 10 minutes.', 'name': '1. In a large mixing bowl, cream together the butter and brown sugar. Add 2 tablespoons bourbon and the vanilla, beat until light and fluffy, about 2-3 minutes. Add the egg and mix until combined. Add the flour, baking soda, and salt, beat until combined and the dough forms a ball. Stir in the pretzels. If the dough feels too wet, add 2-4 tablespoons additional flour.2. Divide the dough in half.\\xa0Place each ball of dough on a large piece of wax paper or plastic wrap. Shape each into a log about 8 inches long and about 2 inches in diameter. Wrap the dough up in the wax paper and place in the fridge for 2 hours or up to 5 days.3. Preheat the oven to 350° F. Line a baking sheet with parchment paper.4. Unwrap the dough and place it on a cutting board. Using a sharp chef's knife, cut the log into 1/3 inch slices. It's important to cut in a quick forward motion. If the dough cracks, just push the dough rounds back together. Promise it will be ok. Arrange the slices on the prepared baking sheet. Bake the cookies for 10-12 minutes, until the edges are golden brown. Let the cookies cool on the baking sheet.\\xa05. Meanwhile, make the caramel. Combine the caramels and cream in a saucepan over low heat. Melt stirring occasionally, until smooth, about 10 minutes. Remove from the heat and stir in 1 tablespoon bourbon (or vanilla). Spread 1-2 teaspoons of the caramel over the cooled cookies. Let set up 10-15 minutes. 6. Drizzle the chocolate over each cookie and sprinkle with flaky sea salt. To harden the chocolate, place the tray of cookies in the fridge for 10 minutes.', 'url': 'https://www.halfbakedharvest.com/bourbon-caramel-pretzel-cookies/#wprm-recipe-98155-step-0-0'}]","aggregateRating":"{'@type': 'AggregateRating', 'ratingValue': '4.1', 'ratingCount': '102'}","nutrition":"{'@type': 'NutritionInformation', 'calories': '169 kcal', 'servingSize': '1 serving'}","@id":"https://www.halfbakedharvest.com/bourbon-caramel-pretzel-cookies/#recipe","isPartOf":"{'@id': 'https://www.halfbakedharvest.com/bourbon-caramel-pretzel-cookies/#article'}","mainEntityOfPage":"https://www.halfbakedharvest.com/bourbon-caramel-pretzel-cookies/#webpage","aggregateRating_@type":"AggregateRating","aggregateRating_ratingValue":4.1,"aggregateRating_ratingCount":102,"nutrition_@type":"NutritionInformation","nutrition_calories":"169 kcal","nutrition_servingSize":"1 serving","author_@type":"Person","author_name":"halfbakedharvest","recipeInstructions_@type":"HowToStep","recipeInstructions_text":"1. In a large mixing bowl, cream together the butter and brown sugar. Add 2 tablespoons bourbon and the vanilla, beat until light and fluffy, about 2-3 minutes. Add the egg and mix until combined. Add the flour, baking soda, and salt, beat until combined and the dough forms a ball. Stir in the pretzels. If the dough feels too wet, add 2-4 tablespoons additional flour.2. Divide the dough in half. Place each ball of dough on a large piece of wax paper or plastic wrap. Shape each into a log about 8 inches long and about 2 inches in diameter. Wrap the dough up in the wax paper and place in the fridge for 2 hours or up to 5 days.3. Preheat the oven to 350° F. Line a baking sheet with parchment paper.4. Unwrap the dough and place it on a cutting board. Using a sharp chef's knife, cut the log into 1/3 inch slices. It's important to cut in a quick forward motion. If the dough cracks, just push the dough rounds back together. Promise it will be ok. Arrange the slices on the prepared baking sheet. Bake the cookies for 10-12 minutes, until the edges are golden brown. Let the cookies cool on the baking sheet. 5. Meanwhile, make the caramel. Combine the caramels and cream in a saucepan over low heat. Melt stirring occasionally, until smooth, about 10 minutes. Remove from the heat and stir in 1 tablespoon bourbon (or vanilla). Spread 1-2 teaspoons of the caramel over the cooled cookies. Let set up 10-15 minutes. 6. Drizzle the chocolate over each cookie and sprinkle with flaky sea salt. To harden the chocolate, place the tray of cookies in the fridge for 10 minutes.","recipeInstructions_name":"1. In a large mixing bowl, cream together the butter and brown sugar. Add 2 tablespoons bourbon and the vanilla, beat until light and fluffy, about 2-3 minutes. Add the egg and mix until combined. Add the flour, baking soda, and salt, beat until combined and the dough forms a ball. Stir in the pretzels. If the dough feels too wet, add 2-4 tablespoons additional flour.2. Divide the dough in half. Place each ball of dough on a large piece of wax paper or plastic wrap. Shape each into a log about 8 inches long and about 2 inches in diameter. Wrap the dough up in the wax paper and place in the fridge for 2 hours or up to 5 days.3. Preheat the oven to 350° F. Line a baking sheet with parchment paper.4. Unwrap the dough and place it on a cutting board. Using a sharp chef's knife, cut the log into 1/3 inch slices. It's important to cut in a quick forward motion. If the dough cracks, just push the dough rounds back together. Promise it will be ok. Arrange the slices on the prepared baking sheet. Bake the cookies for 10-12 minutes, until the edges are golden brown. Let the cookies cool on the baking sheet. 5. Meanwhile, make the caramel. Combine the caramels and cream in a saucepan over low heat. Melt stirring occasionally, until smooth, about 10 minutes. Remove from the heat and stir in 1 tablespoon bourbon (or vanilla). Spread 1-2 teaspoons of the caramel over the cooled cookies. Let set up 10-15 minutes. 6. Drizzle the chocolate over each cookie and sprinkle with flaky sea salt. To harden the chocolate, place the tray of cookies in the fridge for 10 minutes.","recipeInstructions_url":"https://www.halfbakedharvest.com/bourbon-caramel-pretzel-cookies/#wprm-recipe-98155-step-0-0"},{"_id":"5fb85f7555454a875a7dae06","links":"https://www.halfbakedharvest.com/pastry-wrapped-cranberry-baked-brie-bites/","recipe_id_url":"https://www.halfbakedharvest.com/wprm_print/97982","recipe_id":97982,"yoast_data":"{'@context': 'http://schema.org/', '@type': 'Recipe', 'name': 'Mini Pastry Wrapped Cranberry Baked Brie Bites', 'author': {'@type': 'Person', 'name': 'halfbakedharvest'}, 'description': 'My favorite last-minute appetizer...quick, easy, and most importantly, everyone loves them!', 'datePublished': '2020-11-10T02:00:02+00:00', 'image': ['https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Pastry-Wrapped-Cranberry-Baked-Brie-Bites-1.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Pastry-Wrapped-Cranberry-Baked-Brie-Bites-1-500x500.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Pastry-Wrapped-Cranberry-Baked-Brie-Bites-1-500x375.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Pastry-Wrapped-Cranberry-Baked-Brie-Bites-1-480x270.jpg'], 'recipeYield': ['12'], 'prepTime': 'PT20M', 'cookTime': 'PT20M', 'totalTime': 'PT40M', 'recipeIngredient': ['2 cups fresh cranberries', '2-4 tablespoons brown sugar, use more or less to your taste', '1  cinnamon stick', '4 sage leaves, plus more for serving', '1/2 cup orange juice', 'kosher salt', '2 teaspoons orange zest', '2 sheets (1 box) frozen puff pastry, thawed', '1 (6-8 ounce) wheel Brie cut into 12 cubes, rind on or off  ((see notes))', '1  egg, beaten', 'coarse sugar, for sprinkling ((optional))', 'flaky sea salt and honey, for serving  ((optional))'], 'recipeInstructions': [{'@type': 'HowToStep', 'text': '1. Add the cranberries, brown sugar, cinnamon, sage, and orange juice to a medium-size pot set over high heat. Bring the mixture to a boil. Once boiling use a fork to break down the cranberries a bit. Continue to cook for 10 minutes or until the jam has reduced and thickened by 1/3. Remove the sage. Stir in the orange zest and salt. Remove from the heat. 2. Preheat the oven to 425° F. Line a baking sheet with parchment paper.3. Lay both sheets of puff pastry on the counter and gently roll them out to about 12x9 inch square (it doesn't need to be exact). Cut each sheet into thirds along the creases to create 6 long sheets. Cut each sheet into 4 pieces for a total of 24 rectangles. Top half of the rectangles with 1 cube of brie and about 1 teaspoon cranberry jam. Brush the edges with egg. Lay the remaining rectangles over the filling and seal the edges by crimping with the back of a fork.\\xa0Place the pastries on the prepared baking sheet. Freeze 20 minutes or chill in the fridge until ready to bake. 4. Before baking, brush the tops with beaten egg. Make 2 small slits on the top of the pastries. Lightly sprinkle with coarse sugar.\\xa0Bake for 15-20 minutes or until the pastry is golden and the brie melted. Serve and enjoy!\\xa0', 'name': '1. Add the cranberries, brown sugar, cinnamon, sage, and orange juice to a medium-size pot set over high heat. Bring the mixture to a boil. Once boiling use a fork to break down the cranberries a bit. Continue to cook for 10 minutes or until the jam has reduced and thickened by 1/3. Remove the sage. Stir in the orange zest and salt. Remove from the heat. 2. Preheat the oven to 425° F. Line a baking sheet with parchment paper.3. Lay both sheets of puff pastry on the counter and gently roll them out to about 12x9 inch square (it doesn't need to be exact). Cut each sheet into thirds along the creases to create 6 long sheets. Cut each sheet into 4 pieces for a total of 24 rectangles. Top half of the rectangles with 1 cube of brie and about 1 teaspoon cranberry jam. Brush the edges with egg. Lay the remaining rectangles over the filling and seal the edges by crimping with the back of a fork.\\xa0Place the pastries on the prepared baking sheet. Freeze 20 minutes or chill in the fridge until ready to bake. 4. Before baking, brush the tops with beaten egg. Make 2 small slits on the top of the pastries. Lightly sprinkle with coarse sugar.\\xa0Bake for 15-20 minutes or until the pastry is golden and the brie melted. Serve and enjoy!\\xa0', 'url': 'https://www.halfbakedharvest.com/pastry-wrapped-cranberry-baked-brie-bites/#wprm-recipe-97982-step-0-0'}], 'aggregateRating': {'@type': 'AggregateRating', 'ratingValue': '3.83', 'ratingCount': '221'}, 'nutrition': {'@type': 'NutritionInformation', 'calories': '134 kcal', 'servingSize': '1 serving'}, '@id': 'https://www.halfbakedharvest.com/pastry-wrapped-cranberry-baked-brie-bites/#recipe', 'isPartOf': {'@id': 'https://www.halfbakedharvest.com/pastry-wrapped-cranberry-baked-brie-bites/#article'}, 'mainEntityOfPage': 'https://www.halfbakedharvest.com/pastry-wrapped-cranberry-baked-brie-bites/#webpage'}","@context":"http://schema.org/","@type":"Recipe","name":"Mini Pastry Wrapped Cranberry Baked Brie Bites","author":"{'@type': 'Person', 'name': 'halfbakedharvest'}","description":"My favorite last-minute appetizer...quick, easy, and most importantly, everyone loves them!","datePublished":"2020-11-10T02:00:02+00:00","image":"['https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Pastry-Wrapped-Cranberry-Baked-Brie-Bites-1.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Pastry-Wrapped-Cranberry-Baked-Brie-Bites-1-500x500.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Pastry-Wrapped-Cranberry-Baked-Brie-Bites-1-500x375.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Pastry-Wrapped-Cranberry-Baked-Brie-Bites-1-480x270.jpg']","recipeYield":"['12']","prepTime":"PT20M","cookTime":"PT20M","totalTime":"PT40M","recipeIngredient":"['2 cups fresh cranberries', '2-4 tablespoons brown sugar, use more or less to your taste', '1  cinnamon stick', '4 sage leaves, plus more for serving', '1/2 cup orange juice', 'kosher salt', '2 teaspoons orange zest', '2 sheets (1 box) frozen puff pastry, thawed', '1 (6-8 ounce) wheel Brie cut into 12 cubes, rind on or off  ((see notes))', '1  egg, beaten', 'coarse sugar, for sprinkling ((optional))', 'flaky sea salt and honey, for serving  ((optional))']","recipeInstructions":"[{'@type': 'HowToStep', 'text': '1. Add the cranberries, brown sugar, cinnamon, sage, and orange juice to a medium-size pot set over high heat. Bring the mixture to a boil. Once boiling use a fork to break down the cranberries a bit. Continue to cook for 10 minutes or until the jam has reduced and thickened by 1/3. Remove the sage. Stir in the orange zest and salt. Remove from the heat. 2. Preheat the oven to 425° F. Line a baking sheet with parchment paper.3. Lay both sheets of puff pastry on the counter and gently roll them out to about 12x9 inch square (it doesn't need to be exact). Cut each sheet into thirds along the creases to create 6 long sheets. Cut each sheet into 4 pieces for a total of 24 rectangles. Top half of the rectangles with 1 cube of brie and about 1 teaspoon cranberry jam. Brush the edges with egg. Lay the remaining rectangles over the filling and seal the edges by crimping with the back of a fork.\\xa0Place the pastries on the prepared baking sheet. Freeze 20 minutes or chill in the fridge until ready to bake. 4. Before baking, brush the tops with beaten egg. Make 2 small slits on the top of the pastries. Lightly sprinkle with coarse sugar.\\xa0Bake for 15-20 minutes or until the pastry is golden and the brie melted. Serve and enjoy!\\xa0', 'name': '1. Add the cranberries, brown sugar, cinnamon, sage, and orange juice to a medium-size pot set over high heat. Bring the mixture to a boil. Once boiling use a fork to break down the cranberries a bit. Continue to cook for 10 minutes or until the jam has reduced and thickened by 1/3. Remove the sage. Stir in the orange zest and salt. Remove from the heat. 2. Preheat the oven to 425° F. Line a baking sheet with parchment paper.3. Lay both sheets of puff pastry on the counter and gently roll them out to about 12x9 inch square (it doesn't need to be exact). Cut each sheet into thirds along the creases to create 6 long sheets. Cut each sheet into 4 pieces for a total of 24 rectangles. Top half of the rectangles with 1 cube of brie and about 1 teaspoon cranberry jam. Brush the edges with egg. Lay the remaining rectangles over the filling and seal the edges by crimping with the back of a fork.\\xa0Place the pastries on the prepared baking sheet. Freeze 20 minutes or chill in the fridge until ready to bake. 4. Before baking, brush the tops with beaten egg. Make 2 small slits on the top of the pastries. Lightly sprinkle with coarse sugar.\\xa0Bake for 15-20 minutes or until the pastry is golden and the brie melted. Serve and enjoy!\\xa0', 'url': 'https://www.halfbakedharvest.com/pastry-wrapped-cranberry-baked-brie-bites/#wprm-recipe-97982-step-0-0'}]","aggregateRating":"{'@type': 'AggregateRating', 'ratingValue': '3.83', 'ratingCount': '221'}","nutrition":"{'@type': 'NutritionInformation', 'calories': '134 kcal', 'servingSize': '1 serving'}","@id":"https://www.halfbakedharvest.com/pastry-wrapped-cranberry-baked-brie-bites/#recipe","isPartOf":"{'@id': 'https://www.halfbakedharvest.com/pastry-wrapped-cranberry-baked-brie-bites/#article'}","mainEntityOfPage":"https://www.halfbakedharvest.com/pastry-wrapped-cranberry-baked-brie-bites/#webpage","aggregateRating_@type":"AggregateRating","aggregateRating_ratingValue":3.83,"aggregateRating_ratingCount":221,"nutrition_@type":"NutritionInformation","nutrition_calories":"134 kcal","nutrition_servingSize":"1 serving","author_@type":"Person","author_name":"halfbakedharvest","recipeInstructions_@type":"HowToStep","recipeInstructions_text":"1. Add the cranberries, brown sugar, cinnamon, sage, and orange juice to a medium-size pot set over high heat. Bring the mixture to a boil. Once boiling use a fork to break down the cranberries a bit. Continue to cook for 10 minutes or until the jam has reduced and thickened by 1/3. Remove the sage. Stir in the orange zest and salt. Remove from the heat. 2. Preheat the oven to 425° F. Line a baking sheet with parchment paper.3. Lay both sheets of puff pastry on the counter and gently roll them out to about 12x9 inch square (it doesn't need to be exact). Cut each sheet into thirds along the creases to create 6 long sheets. Cut each sheet into 4 pieces for a total of 24 rectangles. Top half of the rectangles with 1 cube of brie and about 1 teaspoon cranberry jam. Brush the edges with egg. Lay the remaining rectangles over the filling and seal the edges by crimping with the back of a fork. Place the pastries on the prepared baking sheet. Freeze 20 minutes or chill in the fridge until ready to bake. 4. Before baking, brush the tops with beaten egg. Make 2 small slits on the top of the pastries. Lightly sprinkle with coarse sugar. Bake for 15-20 minutes or until the pastry is golden and the brie melted. Serve and enjoy! ","recipeInstructions_name":"1. Add the cranberries, brown sugar, cinnamon, sage, and orange juice to a medium-size pot set over high heat. Bring the mixture to a boil. Once boiling use a fork to break down the cranberries a bit. Continue to cook for 10 minutes or until the jam has reduced and thickened by 1/3. Remove the sage. Stir in the orange zest and salt. Remove from the heat. 2. Preheat the oven to 425° F. Line a baking sheet with parchment paper.3. Lay both sheets of puff pastry on the counter and gently roll them out to about 12x9 inch square (it doesn't need to be exact). Cut each sheet into thirds along the creases to create 6 long sheets. Cut each sheet into 4 pieces for a total of 24 rectangles. Top half of the rectangles with 1 cube of brie and about 1 teaspoon cranberry jam. Brush the edges with egg. Lay the remaining rectangles over the filling and seal the edges by crimping with the back of a fork. Place the pastries on the prepared baking sheet. Freeze 20 minutes or chill in the fridge until ready to bake. 4. Before baking, brush the tops with beaten egg. Make 2 small slits on the top of the pastries. Lightly sprinkle with coarse sugar. Bake for 15-20 minutes or until the pastry is golden and the brie melted. Serve and enjoy! ","recipeInstructions_url":"https://www.halfbakedharvest.com/pastry-wrapped-cranberry-baked-brie-bites/#wprm-recipe-97982-step-0-0"},{"_id":"5fb85f7555454a875a7dae10","links":"https://www.halfbakedharvest.com/spiced-cranberry-punch/","recipe_id_url":"https://www.halfbakedharvest.com/wprm_print/97841","recipe_id":97841,"yoast_data":"{'@context': 'http://schema.org/', '@type': 'Recipe', 'name': 'Spiced Cranberry Punch', 'author': {'@type': 'Person', 'name': 'halfbakedharvest'}, 'description': 'This easy punch is pretty enough to be the centerpiece of your holiday table and can be made ahead of time..win-win!', 'datePublished': '2020-11-07T02:00:42+00:00', 'image': ['https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Spiced-Cranberry-Punch-1.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Spiced-Cranberry-Punch-1-500x500.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Spiced-Cranberry-Punch-1-500x375.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Spiced-Cranberry-Punch-1-480x270.jpg'], 'recipeYield': ['8'], 'prepTime': 'PT10M', 'cookTime': 'PT5M', 'totalTime': 'PT15M', 'recipeIngredient': ['2 cups fresh cranberries', '1/2 cup honey or maple syrup, using more or less to your taste', '1 inch fresh ginger, sliced', '8  all-spice berries', '5  cloves', '2  cinnamon sticks', '2 cups 100% cranberry or pomegranate juice', '1 cup orange juice', '1 1/2-2 cups vodka', '4-6 (12 ounce) cans sparkling water', 'chai spice sugar or cinnamon sugar, for the rim ((optional))', 'sliced oranges, mint, and star anise, for serving  ((optional))'], 'recipeInstructions': [{'@type': 'HowToStep', 'text': '1. In a pot, bring 1/2 cup water, the cranberries, honey, ginger, all-spice, cloves, and cinnamon sticks to a boil over high heat. Boil 5 minutes, until the cranberries begin to burst, then remove from the heat. Let cool. Remove the ginger slices, all-spice berries, and cloves. If desired, strain out the cranberries.2.\\xa0In a large pitcher, combine the cranberry syrup,\\xa0cranberry juice, orange juice, and vodka. Chill until ready to serve.\\xa03. Just before serving, add the sparkling water. If desired, rim each class in Chai sugar (recipe in notes), then fill with ice and pour the punch over. Garnish each drink with an orange slice and star anise, if desired.\\xa0', 'name': '1. In a pot, bring 1/2 cup water, the cranberries, honey, ginger, all-spice, cloves, and cinnamon sticks to a boil over high heat. Boil 5 minutes, until the cranberries begin to burst, then remove from the heat. Let cool. Remove the ginger slices, all-spice berries, and cloves. If desired, strain out the cranberries.2.\\xa0In a large pitcher, combine the cranberry syrup,\\xa0cranberry juice, orange juice, and vodka. Chill until ready to serve.\\xa03. Just before serving, add the sparkling water. If desired, rim each class in Chai sugar (recipe in notes), then fill with ice and pour the punch over. Garnish each drink with an orange slice and star anise, if desired.\\xa0', 'url': 'https://www.halfbakedharvest.com/spiced-cranberry-punch/#wprm-recipe-97841-step-0-0'}], 'aggregateRating': {'@type': 'AggregateRating', 'ratingValue': '4.09', 'ratingCount': '71'}, 'nutrition': {'@type': 'NutritionInformation', 'calories': '194 kcal', 'servingSize': '1 serving'}, '@id': 'https://www.halfbakedharvest.com/spiced-cranberry-punch/#recipe', 'isPartOf': {'@id': 'https://www.halfbakedharvest.com/spiced-cranberry-punch/#article'}, 'mainEntityOfPage': 'https://www.halfbakedharvest.com/spiced-cranberry-punch/#webpage'}","@context":"http://schema.org/","@type":"Recipe","name":"Spiced Cranberry Punch","author":"{'@type': 'Person', 'name': 'halfbakedharvest'}","description":"This easy punch is pretty enough to be the centerpiece of your holiday table and can be made ahead of time..win-win!","datePublished":"2020-11-07T02:00:42+00:00","image":"['https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Spiced-Cranberry-Punch-1.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Spiced-Cranberry-Punch-1-500x500.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Spiced-Cranberry-Punch-1-500x375.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Spiced-Cranberry-Punch-1-480x270.jpg']","recipeYield":"['8']","prepTime":"PT10M","cookTime":"PT5M","totalTime":"PT15M","recipeIngredient":"['2 cups fresh cranberries', '1/2 cup honey or maple syrup, using more or less to your taste', '1 inch fresh ginger, sliced', '8  all-spice berries', '5  cloves', '2  cinnamon sticks', '2 cups 100% cranberry or pomegranate juice', '1 cup orange juice', '1 1/2-2 cups vodka', '4-6 (12 ounce) cans sparkling water', 'chai spice sugar or cinnamon sugar, for the rim ((optional))', 'sliced oranges, mint, and star anise, for serving  ((optional))']","recipeInstructions":"[{'@type': 'HowToStep', 'text': '1. In a pot, bring 1/2 cup water, the cranberries, honey, ginger, all-spice, cloves, and cinnamon sticks to a boil over high heat. Boil 5 minutes, until the cranberries begin to burst, then remove from the heat. Let cool. Remove the ginger slices, all-spice berries, and cloves. If desired, strain out the cranberries.2.\\xa0In a large pitcher, combine the cranberry syrup,\\xa0cranberry juice, orange juice, and vodka. Chill until ready to serve.\\xa03. Just before serving, add the sparkling water. If desired, rim each class in Chai sugar (recipe in notes), then fill with ice and pour the punch over. Garnish each drink with an orange slice and star anise, if desired.\\xa0', 'name': '1. In a pot, bring 1/2 cup water, the cranberries, honey, ginger, all-spice, cloves, and cinnamon sticks to a boil over high heat. Boil 5 minutes, until the cranberries begin to burst, then remove from the heat. Let cool. Remove the ginger slices, all-spice berries, and cloves. If desired, strain out the cranberries.2.\\xa0In a large pitcher, combine the cranberry syrup,\\xa0cranberry juice, orange juice, and vodka. Chill until ready to serve.\\xa03. Just before serving, add the sparkling water. If desired, rim each class in Chai sugar (recipe in notes), then fill with ice and pour the punch over. Garnish each drink with an orange slice and star anise, if desired.\\xa0', 'url': 'https://www.halfbakedharvest.com/spiced-cranberry-punch/#wprm-recipe-97841-step-0-0'}]","aggregateRating":"{'@type': 'AggregateRating', 'ratingValue': '4.09', 'ratingCount': '71'}","nutrition":"{'@type': 'NutritionInformation', 'calories': '194 kcal', 'servingSize': '1 serving'}","@id":"https://www.halfbakedharvest.com/spiced-cranberry-punch/#recipe","isPartOf":"{'@id': 'https://www.halfbakedharvest.com/spiced-cranberry-punch/#article'}","mainEntityOfPage":"https://www.halfbakedharvest.com/spiced-cranberry-punch/#webpage","aggregateRating_@type":"AggregateRating","aggregateRating_ratingValue":4.09,"aggregateRating_ratingCount":71,"nutrition_@type":"NutritionInformation","nutrition_calories":"194 kcal","nutrition_servingSize":"1 serving","author_@type":"Person","author_name":"halfbakedharvest","recipeInstructions_@type":"HowToStep","recipeInstructions_text":"1. In a pot, bring 1/2 cup water, the cranberries, honey, ginger, all-spice, cloves, and cinnamon sticks to a boil over high heat. Boil 5 minutes, until the cranberries begin to burst, then remove from the heat. Let cool. Remove the ginger slices, all-spice berries, and cloves. If desired, strain out the cranberries.2. In a large pitcher, combine the cranberry syrup, cranberry juice, orange juice, and vodka. Chill until ready to serve. 3. Just before serving, add the sparkling water. If desired, rim each class in Chai sugar (recipe in notes), then fill with ice and pour the punch over. Garnish each drink with an orange slice and star anise, if desired. ","recipeInstructions_name":"1. In a pot, bring 1/2 cup water, the cranberries, honey, ginger, all-spice, cloves, and cinnamon sticks to a boil over high heat. Boil 5 minutes, until the cranberries begin to burst, then remove from the heat. Let cool. Remove the ginger slices, all-spice berries, and cloves. If desired, strain out the cranberries.2. In a large pitcher, combine the cranberry syrup, cranberry juice, orange juice, and vodka. Chill until ready to serve. 3. Just before serving, add the sparkling water. If desired, rim each class in Chai sugar (recipe in notes), then fill with ice and pour the punch over. Garnish each drink with an orange slice and star anise, if desired. ","recipeInstructions_url":"https://www.halfbakedharvest.com/spiced-cranberry-punch/#wprm-recipe-97841-step-0-0"},{"_id":"5fb85f7555454a875a7dae09","links":"https://www.halfbakedharvest.com/spicy-sesame-noodles/","recipe_id_url":"https://www.halfbakedharvest.com/wprm_print/98337","recipe_id":98337,"yoast_data":"{'@context': 'http://schema.org/', '@type': 'Recipe', 'name': '30 Minute Spicy Sesame Noodles with Ginger Chicken', 'author': {'@type': 'Person', 'name': 'halfbakedharvest'}, 'description': 'Quick and healthy vegetable-filled noodles...ready in 30 minutes...faster than take-out!', 'datePublished': '2020-11-17T02:00:18+00:00', 'image': ['https://www.halfbakedharvest.com/wp-content/uploads/2020/11/30-Minute-Spicy-Sesame-Noodles-with-Ginger-Chicken-1.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/30-Minute-Spicy-Sesame-Noodles-with-Ginger-Chicken-1-500x500.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/30-Minute-Spicy-Sesame-Noodles-with-Ginger-Chicken-1-500x375.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/30-Minute-Spicy-Sesame-Noodles-with-Ginger-Chicken-1-480x270.jpg'], 'recipeYield': ['6'], 'prepTime': 'PT15M', 'cookTime': 'PT15M', 'totalTime': 'PT30M', 'recipeIngredient': ['1/3 cup, plus 2 tablespoons peanut or sesame oil', '1-2 tablespoons crushed red pepper flakes', '1/3 cup raw peanuts, roughly chopped', '2-3 strips orange or clementine peel', '8 ounces Chinese egg noodles or ramen noodles', '1/2 cup low sodium soy sauce', '3 tablespoons pomegranate juice ((optional))', '2 tablespoons honey', '2 tablespoons raw sesame seeds', '3/4 pound ground chicken', '3 cups shiitake or cremini mushrooms, sliced', '1 inch fresh ginger, grated', '3 cloves garlic, minced or grated', '2 cups roughly chopped kale or green cabbage', 'green onions and pomegranate, for serving'], 'recipeInstructions': [{'@type': 'HowToStep', 'text': '1. To make the chili oil. In a large skillet, heat 1/3 cup peanut or sesame oil, and the peanuts over medium heat. Cook, stirring occasionally until the peanuts turn golden, about 5 minutes. Remove from the heat and very carefully transfer the oil to a heatproof bowl or glass jar.\\xa0Stir in the red pepper flakes and orange peel. 2. Meanwhile, combine the soy sauce, pomegranate juice (if using), honey, and 1/3 cup water. 3. Cook the noodles according to package directions.\\xa0Drain and set aside.4. Place the skillet used to make the chili oil, over medium-high heat. Add 2 tablespoons peanut or sesame oil and the chicken. Season with black pepper and brown all over, breaking the chicken up as it cooks, about 5 minutes. Add the mushrooms, ginger, and garlic, and cook another 2-3 minutes. Slowly pour in 1/2 of the soy sauce mixture. Bring the mixture to a simmer and cook until the sauce coats the chicken and the meat begins to caramelize and get crispy, about 5 minutes. Add the remaining soy sauce mixture, the greens, and sesame seeds. Bring the mixture to a simmer.5. Stir in the noodles and 2 tablespoons chili oil. Remove from the heat. Serve the noodles warm, topped with additional chili oil and green onions. Enjoy!\\xa0', 'name': '1. To make the chili oil. In a large skillet, heat 1/3 cup peanut or sesame oil, and the peanuts over medium heat. Cook, stirring occasionally until the peanuts turn golden, about 5 minutes. Remove from the heat and very carefully transfer the oil to a heatproof bowl or glass jar.\\xa0Stir in the red pepper flakes and orange peel. 2. Meanwhile, combine the soy sauce, pomegranate juice (if using), honey, and 1/3 cup water. 3. Cook the noodles according to package directions.\\xa0Drain and set aside.4. Place the skillet used to make the chili oil, over medium-high heat. Add 2 tablespoons peanut or sesame oil and the chicken. Season with black pepper and brown all over, breaking the chicken up as it cooks, about 5 minutes. Add the mushrooms, ginger, and garlic, and cook another 2-3 minutes. Slowly pour in 1/2 of the soy sauce mixture. Bring the mixture to a simmer and cook until the sauce coats the chicken and the meat begins to caramelize and get crispy, about 5 minutes. Add the remaining soy sauce mixture, the greens, and sesame seeds. Bring the mixture to a simmer.5. Stir in the noodles and 2 tablespoons chili oil. Remove from the heat. Serve the noodles warm, topped with additional chili oil and green onions. Enjoy!\\xa0', 'url': 'https://www.halfbakedharvest.com/spicy-sesame-noodles/#wprm-recipe-98337-step-0-0'}], 'aggregateRating': {'@type': 'AggregateRating', 'ratingValue': '3.78', 'ratingCount': '375'}, 'nutrition': {'@type': 'NutritionInformation', 'calories': '486 kcal', 'servingSize': '1 serving'}, '@id': 'https://www.halfbakedharvest.com/spicy-sesame-noodles/#recipe', 'isPartOf': {'@id': 'https://www.halfbakedharvest.com/spicy-sesame-noodles/#article'}, 'mainEntityOfPage': 'https://www.halfbakedharvest.com/spicy-sesame-noodles/#webpage'}","@context":"http://schema.org/","@type":"Recipe","name":"30 Minute Spicy Sesame Noodles with Ginger Chicken","author":"{'@type': 'Person', 'name': 'halfbakedharvest'}","description":"Quick and healthy vegetable-filled noodles...ready in 30 minutes...faster than take-out!","datePublished":"2020-11-17T02:00:18+00:00","image":"['https://www.halfbakedharvest.com/wp-content/uploads/2020/11/30-Minute-Spicy-Sesame-Noodles-with-Ginger-Chicken-1.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/30-Minute-Spicy-Sesame-Noodles-with-Ginger-Chicken-1-500x500.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/30-Minute-Spicy-Sesame-Noodles-with-Ginger-Chicken-1-500x375.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/30-Minute-Spicy-Sesame-Noodles-with-Ginger-Chicken-1-480x270.jpg']","recipeYield":"['6']","prepTime":"PT15M","cookTime":"PT15M","totalTime":"PT30M","recipeIngredient":"['1/3 cup, plus 2 tablespoons peanut or sesame oil', '1-2 tablespoons crushed red pepper flakes', '1/3 cup raw peanuts, roughly chopped', '2-3 strips orange or clementine peel', '8 ounces Chinese egg noodles or ramen noodles', '1/2 cup low sodium soy sauce', '3 tablespoons pomegranate juice ((optional))', '2 tablespoons honey', '2 tablespoons raw sesame seeds', '3/4 pound ground chicken', '3 cups shiitake or cremini mushrooms, sliced', '1 inch fresh ginger, grated', '3 cloves garlic, minced or grated', '2 cups roughly chopped kale or green cabbage', 'green onions and pomegranate, for serving']","recipeInstructions":"[{'@type': 'HowToStep', 'text': '1. To make the chili oil. In a large skillet, heat 1/3 cup peanut or sesame oil, and the peanuts over medium heat. Cook, stirring occasionally until the peanuts turn golden, about 5 minutes. Remove from the heat and very carefully transfer the oil to a heatproof bowl or glass jar.\\xa0Stir in the red pepper flakes and orange peel. 2. Meanwhile, combine the soy sauce, pomegranate juice (if using), honey, and 1/3 cup water. 3. Cook the noodles according to package directions.\\xa0Drain and set aside.4. Place the skillet used to make the chili oil, over medium-high heat. Add 2 tablespoons peanut or sesame oil and the chicken. Season with black pepper and brown all over, breaking the chicken up as it cooks, about 5 minutes. Add the mushrooms, ginger, and garlic, and cook another 2-3 minutes. Slowly pour in 1/2 of the soy sauce mixture. Bring the mixture to a simmer and cook until the sauce coats the chicken and the meat begins to caramelize and get crispy, about 5 minutes. Add the remaining soy sauce mixture, the greens, and sesame seeds. Bring the mixture to a simmer.5. Stir in the noodles and 2 tablespoons chili oil. Remove from the heat. Serve the noodles warm, topped with additional chili oil and green onions. Enjoy!\\xa0', 'name': '1. To make the chili oil. In a large skillet, heat 1/3 cup peanut or sesame oil, and the peanuts over medium heat. Cook, stirring occasionally until the peanuts turn golden, about 5 minutes. Remove from the heat and very carefully transfer the oil to a heatproof bowl or glass jar.\\xa0Stir in the red pepper flakes and orange peel. 2. Meanwhile, combine the soy sauce, pomegranate juice (if using), honey, and 1/3 cup water. 3. Cook the noodles according to package directions.\\xa0Drain and set aside.4. Place the skillet used to make the chili oil, over medium-high heat. Add 2 tablespoons peanut or sesame oil and the chicken. Season with black pepper and brown all over, breaking the chicken up as it cooks, about 5 minutes. Add the mushrooms, ginger, and garlic, and cook another 2-3 minutes. Slowly pour in 1/2 of the soy sauce mixture. Bring the mixture to a simmer and cook until the sauce coats the chicken and the meat begins to caramelize and get crispy, about 5 minutes. Add the remaining soy sauce mixture, the greens, and sesame seeds. Bring the mixture to a simmer.5. Stir in the noodles and 2 tablespoons chili oil. Remove from the heat. Serve the noodles warm, topped with additional chili oil and green onions. Enjoy!\\xa0', 'url': 'https://www.halfbakedharvest.com/spicy-sesame-noodles/#wprm-recipe-98337-step-0-0'}]","aggregateRating":"{'@type': 'AggregateRating', 'ratingValue': '3.78', 'ratingCount': '375'}","nutrition":"{'@type': 'NutritionInformation', 'calories': '486 kcal', 'servingSize': '1 serving'}","@id":"https://www.halfbakedharvest.com/spicy-sesame-noodles/#recipe","isPartOf":"{'@id': 'https://www.halfbakedharvest.com/spicy-sesame-noodles/#article'}","mainEntityOfPage":"https://www.halfbakedharvest.com/spicy-sesame-noodles/#webpage","aggregateRating_@type":"AggregateRating","aggregateRating_ratingValue":3.78,"aggregateRating_ratingCount":375,"nutrition_@type":"NutritionInformation","nutrition_calories":"486 kcal","nutrition_servingSize":"1 serving","author_@type":"Person","author_name":"halfbakedharvest","recipeInstructions_@type":"HowToStep","recipeInstructions_text":"1. To make the chili oil. In a large skillet, heat 1/3 cup peanut or sesame oil, and the peanuts over medium heat. Cook, stirring occasionally until the peanuts turn golden, about 5 minutes. Remove from the heat and very carefully transfer the oil to a heatproof bowl or glass jar. Stir in the red pepper flakes and orange peel. 2. Meanwhile, combine the soy sauce, pomegranate juice (if using), honey, and 1/3 cup water. 3. Cook the noodles according to package directions. Drain and set aside.4. Place the skillet used to make the chili oil, over medium-high heat. Add 2 tablespoons peanut or sesame oil and the chicken. Season with black pepper and brown all over, breaking the chicken up as it cooks, about 5 minutes. Add the mushrooms, ginger, and garlic, and cook another 2-3 minutes. Slowly pour in 1/2 of the soy sauce mixture. Bring the mixture to a simmer and cook until the sauce coats the chicken and the meat begins to caramelize and get crispy, about 5 minutes. Add the remaining soy sauce mixture, the greens, and sesame seeds. Bring the mixture to a simmer.5. Stir in the noodles and 2 tablespoons chili oil. Remove from the heat. Serve the noodles warm, topped with additional chili oil and green onions. Enjoy! ","recipeInstructions_name":"1. To make the chili oil. In a large skillet, heat 1/3 cup peanut or sesame oil, and the peanuts over medium heat. Cook, stirring occasionally until the peanuts turn golden, about 5 minutes. Remove from the heat and very carefully transfer the oil to a heatproof bowl or glass jar. Stir in the red pepper flakes and orange peel. 2. Meanwhile, combine the soy sauce, pomegranate juice (if using), honey, and 1/3 cup water. 3. Cook the noodles according to package directions. Drain and set aside.4. Place the skillet used to make the chili oil, over medium-high heat. Add 2 tablespoons peanut or sesame oil and the chicken. Season with black pepper and brown all over, breaking the chicken up as it cooks, about 5 minutes. Add the mushrooms, ginger, and garlic, and cook another 2-3 minutes. Slowly pour in 1/2 of the soy sauce mixture. Bring the mixture to a simmer and cook until the sauce coats the chicken and the meat begins to caramelize and get crispy, about 5 minutes. Add the remaining soy sauce mixture, the greens, and sesame seeds. Bring the mixture to a simmer.5. Stir in the noodles and 2 tablespoons chili oil. Remove from the heat. Serve the noodles warm, topped with additional chili oil and green onions. Enjoy! ","recipeInstructions_url":"https://www.halfbakedharvest.com/spicy-sesame-noodles/#wprm-recipe-98337-step-0-0"},{"_id":"5fb85f7555454a875a7dae04","links":"https://www.halfbakedharvest.com/garlic-herb-mashed-potatoes/","recipe_id_url":"https://www.halfbakedharvest.com/wprm_print/98097","recipe_id":98097,"yoast_data":"{'@context': 'http://schema.org/', '@type': 'Recipe', 'name': 'Slow Cooker Cheesy Garlic Herb Mashed Potatoes', 'author': {'@type': 'Person', 'name': 'halfbakedharvest'}, 'description': 'This slow cooker method makes for the creamiest, most flavorful mashed potatoes...so delicious!', 'datePublished': '2020-11-12T02:00:29+00:00', 'image': ['https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Slow-Cooker-Cheesy-Garlic-Herb-Mashed-Potatoes-1.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Slow-Cooker-Cheesy-Garlic-Herb-Mashed-Potatoes-1-500x500.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Slow-Cooker-Cheesy-Garlic-Herb-Mashed-Potatoes-1-500x375.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Slow-Cooker-Cheesy-Garlic-Herb-Mashed-Potatoes-1-480x270.jpg'], 'recipeYield': ['8'], 'prepTime': 'PT20M', 'cookTime': 'PT240M', 'totalTime': 'PT260M', 'recipeIngredient': ['4 pounds yukon gold potatoes, peeled and quartered', '3 cups heavy cream', '1 cup whole milk', '8  fresh sage leaves, plus more for serving', '3 sprigs fresh thyme, plus more for serving', '4 cloves garlic, smashed', '1  parmesan rind ((optional) )', '6 tablespoons salted butter, at room temperature', 'kosher salt and black pepper', '1 cup shredded gruyere cheese ((or use more!!))'], 'recipeInstructions': [{'@type': 'HowToSection', 'name': 'Slow Cooker', 'itemListElement': [{'@type': 'HowToStep', 'text': '1. In the bowl of your slow cooker, combine the potatoes, parmesan rind (if using), heavy cream, milk, garlic, and sage. Cover and cook on high for 4-5 hours or on low for 6-8 hours, until the potatoes are fork tender. Switch the slow cooker to warm 2. Drain the potatoes, reserving all of the cream. Discard the thyme, sage, and parmesan rind (if used). Press the potatoes through a potato ricer, adding them back to the slow cooker. Alternately, you can add the potatoes back to the slow cooker and mash with a potato masher. 3. Add 1 1/2 cups of the reserved cream and the butter. Continue to add more of the cream until your desired consistency is reached. Season the potatoes with salt and pepper. Stir in the cheese, cover, and cook another 15 minutes, or until melted and creamy. Keep the potatoes covered, on warm, for up to 4 hours.4. Serve the potatoes topped with additional fresh herbs and butter.', 'name': '1. In the bowl of your slow cooker, combine the potatoes, parmesan rind (if using), heavy cream, milk, garlic, and sage. Cover and cook on high for 4-5 hours or on low for 6-8 hours, until the potatoes are fork tender. Switch the slow cooker to warm 2. Drain the potatoes, reserving all of the cream. Discard the thyme, sage, and parmesan rind (if used). Press the potatoes through a potato ricer, adding them back to the slow cooker. Alternately, you can add the potatoes back to the slow cooker and mash with a potato masher. 3. Add 1 1/2 cups of the reserved cream and the butter. Continue to add more of the cream until your desired consistency is reached. Season the potatoes with salt and pepper. Stir in the cheese, cover, and cook another 15 minutes, or until melted and creamy. Keep the potatoes covered, on warm, for up to 4 hours.4. Serve the potatoes topped with additional fresh herbs and butter.', 'url': 'https://www.halfbakedharvest.com/garlic-herb-mashed-potatoes/#wprm-recipe-98097-step-0-0'}]}, {'@type': 'HowToSection', 'name': 'Instant Pot', 'itemListElement': [{'@type': 'HowToStep', 'text': '1. In the bowl of your instant pot, combine the potatoes, parmesan rind (if using), heavy cream, milk, garlic, and sage. Cover and cook on low pressure for 15 minutes. Release the steam. Switch the instant pot to warm.2. Drain the potatoes, reserving all of the cream. Discard the thyme, sage, and parmesan rind (if used). Press the potatoes through a potato ricer, adding them back to the instant pot. Alternately, you can add the potatoes back to the instant pot and mash with a potato masher. 3. Add 1 1/2 cups of the reserved cream and the butter. Continue to add more of the cream until your desired consistency is reached. Season the potatoes with salt and pepper. Stir in the cheese until melted and creamy. Keep the potatoes covered, on warm, for up to 4 hours.4. Serve the potatoes topped with additional fresh herbs and butter.', 'name': '1. In the bowl of your instant pot, combine the potatoes, parmesan rind (if using), heavy cream, milk, garlic, and sage. Cover and cook on low pressure for 15 minutes. Release the steam. Switch the instant pot to warm.2. Drain the potatoes, reserving all of the cream. Discard the thyme, sage, and parmesan rind (if used). Press the potatoes through a potato ricer, adding them back to the instant pot. Alternately, you can add the potatoes back to the instant pot and mash with a potato masher. 3. Add 1 1/2 cups of the reserved cream and the butter. Continue to add more of the cream until your desired consistency is reached. Season the potatoes with salt and pepper. Stir in the cheese until melted and creamy. Keep the potatoes covered, on warm, for up to 4 hours.4. Serve the potatoes topped with additional fresh herbs and butter.', 'url': 'https://www.halfbakedharvest.com/garlic-herb-mashed-potatoes/#wprm-recipe-98097-step-1-0'}]}, {'@type': 'HowToSection', 'name': 'Stove-Top', 'itemListElement': [{'@type': 'HowToStep', 'text': '1. In a large dutch oven, combine the potatoes, parmesan rind (if using), heavy cream, milk, garlic, and sage. Bring to a gentle boil over medium heat and cook 20-25 minutes, until the potatoes are fork tender. 2. Drain the potatoes, reserving all of the cream. Discard the thyme, sage, and parmesan rind (if used). Press the potatoes through a potato ricer, adding them back to the warm pot. Alternately, you can add the potatoes back to the pot and mash with a potato masher. 3. Over low heat, add 1 1/2 cups of the reserved cream and the butter. Continue to add more of the cream until your desired consistency is reached. Season the potatoes with salt and pepper. Stir in the cheese, cooking until melted and creamy. 4. Serve the potatoes topped with additional fresh herbs and butter.', 'name': '1. In a large dutch oven, combine the potatoes, parmesan rind (if using), heavy cream, milk, garlic, and sage. Bring to a gentle boil over medium heat and cook 20-25 minutes, until the potatoes are fork tender. 2. Drain the potatoes, reserving all of the cream. Discard the thyme, sage, and parmesan rind (if used). Press the potatoes through a potato ricer, adding them back to the warm pot. Alternately, you can add the potatoes back to the pot and mash with a potato masher. 3. Over low heat, add 1 1/2 cups of the reserved cream and the butter. Continue to add more of the cream until your desired consistency is reached. Season the potatoes with salt and pepper. Stir in the cheese, cooking until melted and creamy. 4. Serve the potatoes topped with additional fresh herbs and butter.', 'url': 'https://www.halfbakedharvest.com/garlic-herb-mashed-potatoes/#wprm-recipe-98097-step-2-0'}]}], 'aggregateRating': {'@type': 'AggregateRating', 'ratingValue': '4.01', 'ratingCount': '221'}, 'nutrition': {'@type': 'NutritionInformation', 'calories': '345 kcal', 'servingSize': '1 serving'}, '@id': 'https://www.halfbakedharvest.com/garlic-herb-mashed-potatoes/#recipe', 'isPartOf': {'@id': 'https://www.halfbakedharvest.com/garlic-herb-mashed-potatoes/#article'}, 'mainEntityOfPage': 'https://www.halfbakedharvest.com/garlic-herb-mashed-potatoes/#webpage'}","@context":"http://schema.org/","@type":"Recipe","name":"Slow Cooker Cheesy Garlic Herb Mashed Potatoes","author":"{'@type': 'Person', 'name': 'halfbakedharvest'}","description":"This slow cooker method makes for the creamiest, most flavorful mashed potatoes...so delicious!","datePublished":"2020-11-12T02:00:29+00:00","image":"['https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Slow-Cooker-Cheesy-Garlic-Herb-Mashed-Potatoes-1.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Slow-Cooker-Cheesy-Garlic-Herb-Mashed-Potatoes-1-500x500.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Slow-Cooker-Cheesy-Garlic-Herb-Mashed-Potatoes-1-500x375.jpg', 'https://www.halfbakedharvest.com/wp-content/uploads/2020/11/Slow-Cooker-Cheesy-Garlic-Herb-Mashed-Potatoes-1-480x270.jpg']","recipeYield":"['8']","prepTime":"PT20M","cookTime":"PT240M","totalTime":"PT260M","recipeIngredient":"['4 pounds yukon gold potatoes, peeled and quartered', '3 cups heavy cream', '1 cup whole milk', '8  fresh sage leaves, plus more for serving', '3 sprigs fresh thyme, plus more for serving', '4 cloves garlic, smashed', '1  parmesan rind ((optional) )', '6 tablespoons salted butter, at room temperature', 'kosher salt and black pepper', '1 cup shredded gruyere cheese ((or use more!!))']","recipeInstructions":"[{'@type': 'HowToSection', 'name': 'Slow Cooker', 'itemListElement': [{'@type': 'HowToStep', 'text': '1. In the bowl of your slow cooker, combine the potatoes, parmesan rind (if using), heavy cream, milk, garlic, and sage. Cover and cook on high for 4-5 hours or on low for 6-8 hours, until the potatoes are fork tender. Switch the slow cooker to warm 2. Drain the potatoes, reserving all of the cream. Discard the thyme, sage, and parmesan rind (if used). Press the potatoes through a potato ricer, adding them back to the slow cooker. Alternately, you can add the potatoes back to the slow cooker and mash with a potato masher. 3. Add 1 1/2 cups of the reserved cream and the butter. Continue to add more of the cream until your desired consistency is reached. Season the potatoes with salt and pepper. Stir in the cheese, cover, and cook another 15 minutes, or until melted and creamy. Keep the potatoes covered, on warm, for up to 4 hours.4. Serve the potatoes topped with additional fresh herbs and butter.', 'name': '1. In the bowl of your slow cooker, combine the potatoes, parmesan rind (if using), heavy cream, milk, garlic, and sage. Cover and cook on high for 4-5 hours or on low for 6-8 hours, until the potatoes are fork tender. Switch the slow cooker to warm 2. Drain the potatoes, reserving all of the cream. Discard the thyme, sage, and parmesan rind (if used). Press the potatoes through a potato ricer, adding them back to the slow cooker. Alternately, you can add the potatoes back to the slow cooker and mash with a potato masher. 3. Add 1 1/2 cups of the reserved cream and the butter. Continue to add more of the cream until your desired consistency is reached. Season the potatoes with salt and pepper. Stir in the cheese, cover, and cook another 15 minutes, or until melted and creamy. Keep the potatoes covered, on warm, for up to 4 hours.4. Serve the potatoes topped with additional fresh herbs and butter.', 'url': 'https://www.halfbakedharvest.com/garlic-herb-mashed-potatoes/#wprm-recipe-98097-step-0-0'}]}, {'@type': 'HowToSection', 'name': 'Instant Pot', 'itemListElement': [{'@type': 'HowToStep', 'text': '1. In the bowl of your instant pot, combine the potatoes, parmesan rind (if using), heavy cream, milk, garlic, and sage. Cover and cook on low pressure for 15 minutes. Release the steam. Switch the instant pot to warm.2. Drain the potatoes, reserving all of the cream. Discard the thyme, sage, and parmesan rind (if used). Press the potatoes through a potato ricer, adding them back to the instant pot. Alternately, you can add the potatoes back to the instant pot and mash with a potato masher. 3. Add 1 1/2 cups of the reserved cream and the butter. Continue to add more of the cream until your desired consistency is reached. Season the potatoes with salt and pepper. Stir in the cheese until melted and creamy. Keep the potatoes covered, on warm, for up to 4 hours.4. Serve the potatoes topped with additional fresh herbs and butter.', 'name': '1. In the bowl of your instant pot, combine the potatoes, parmesan rind (if using), heavy cream, milk, garlic, and sage. Cover and cook on low pressure for 15 minutes. Release the steam. Switch the instant pot to warm.2. Drain the potatoes, reserving all of the cream. Discard the thyme, sage, and parmesan rind (if used). Press the potatoes through a potato ricer, adding them back to the instant pot. Alternately, you can add the potatoes back to the instant pot and mash with a potato masher. 3. Add 1 1/2 cups of the reserved cream and the butter. Continue to add more of the cream until your desired consistency is reached. Season the potatoes with salt and pepper. Stir in the cheese until melted and creamy. Keep the potatoes covered, on warm, for up to 4 hours.4. Serve the potatoes topped with additional fresh herbs and butter.', 'url': 'https://www.halfbakedharvest.com/garlic-herb-mashed-potatoes/#wprm-recipe-98097-step-1-0'}]}, {'@type': 'HowToSection', 'name': 'Stove-Top', 'itemListElement': [{'@type': 'HowToStep', 'text': '1. In a large dutch oven, combine the potatoes, parmesan rind (if using), heavy cream, milk, garlic, and sage. Bring to a gentle boil over medium heat and cook 20-25 minutes, until the potatoes are fork tender. 2. Drain the potatoes, reserving all of the cream. Discard the thyme, sage, and parmesan rind (if used). Press the potatoes through a potato ricer, adding them back to the warm pot. Alternately, you can add the potatoes back to the pot and mash with a potato masher. 3. Over low heat, add 1 1/2 cups of the reserved cream and the butter. Continue to add more of the cream until your desired consistency is reached. Season the potatoes with salt and pepper. Stir in the cheese, cooking until melted and creamy. 4. Serve the potatoes topped with additional fresh herbs and butter.', 'name': '1. In a large dutch oven, combine the potatoes, parmesan rind (if using), heavy cream, milk, garlic, and sage. Bring to a gentle boil over medium heat and cook 20-25 minutes, until the potatoes are fork tender. 2. Drain the potatoes, reserving all of the cream. Discard the thyme, sage, and parmesan rind (if used). Press the potatoes through a potato ricer, adding them back to the warm pot. Alternately, you can add the potatoes back to the pot and mash with a potato masher. 3. Over low heat, add 1 1/2 cups of the reserved cream and the butter. Continue to add more of the cream until your desired consistency is reached. Season the potatoes with salt and pepper. Stir in the cheese, cooking until melted and creamy. 4. Serve the potatoes topped with additional fresh herbs and butter.', 'url': 'https://www.halfbakedharvest.com/garlic-herb-mashed-potatoes/#wprm-recipe-98097-step-2-0'}]}]","aggregateRating":"{'@type': 'AggregateRating', 'ratingValue': '4.01', 'ratingCount': '221'}","nutrition":"{'@type': 'NutritionInformation', 'calories': '345 kcal', 'servingSize': '1 serving'}","@id":"https://www.halfbakedharvest.com/garlic-herb-mashed-potatoes/#recipe","isPartOf":"{'@id': 'https://www.halfbakedharvest.com/garlic-herb-mashed-potatoes/#article'}","mainEntityOfPage":"https://www.halfbakedharvest.com/garlic-herb-mashed-potatoes/#webpage","aggregateRating_@type":"AggregateRating","aggregateRating_ratingValue":4.01,"aggregateRating_ratingCount":221,"nutrition_@type":"NutritionInformation","nutrition_calories":"345 kcal","nutrition_servingSize":"1 serving","author_@type":"Person","author_name":"halfbakedharvest","recipeInstructions_@type":"HowToSection","recipeInstructions_text":"No Data","recipeInstructions_name":"Slow Cooker","recipeInstructions_url":"No Data"}]