Half Baked Harvest Cookbook Cover | halfbakedharvest.com @hbharvest

 

What I love most about this cookbook is that there is a little something for everyone. Everything from the super healthy to the super indulgent, to everyday easy dinners, to weekend pastas that are worth the extra time! Count on finding plenty of easy crockpot recipes along with recipes that take just thirty minutes start to finish! There are plenty of breakfast options, appetizers to please a crowd, pasta and pizza galore, and even some veggie heavy recipes. And yes, there’s an entire chapter on desserts. Some are a chocolate lovers dream, some are super fruity and a handful are even healthy…ish.

The Half Baked Harvest cookbook is truly a reflection of what you see on the blog. The recipes in the cookbook are the best of the BEST, my most favorite creations. Recipes I have saved on my computer over the last four years for when the time came to put them into a cookbook. These recipes are what I am calling the HBH creme de la crumb recipes, they are my most treasured recipes. With each recipe there is also a photo, and for some recipes there even two. As you guys know, I LOVE photos and one of the most important things to me was that each recipe have at least one beautiful photo to accompany it!

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A few things to note…

  • there are a total of eight chapters: breakfast, snacks & appetizers, pasta & grains, poultry & pork, meat, seafood, (mostly) meatless, and desserts.
  • the breakfast chapter is huge…full of both sweet and savory recipes.
  • there is plenty of pasta…and pizza. Obviously.
  • plenty of appetizers and snacks.
  • a whole chapter on (mostly) meatless meals…or mostly meatless and even some vegan recipes. 🙂
  • there is a photo and a story with every recipe, just like here on the blog.
  • all of the recipes are brand new and never before seen with a handful of updated recipes from the blog!

Now that I have hopefully convinced you all that this book is worth purchasing, let’s talk about how to order. The cookbook is available for order from these online retailers: Amazon, Barnes & Noble, Indiebound, Indigo, and Amazon.ca.

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Currently Happening on Instagram.

  • Salted Cookie Crinkle Top Brownies. It's the weekend, so why choose between 2 of the best desserts? You know? Enter these brownies. Doughy chocolate chip cookies on the bottom and fudgy molten brownies…with an extra crinkly top (and puddles of chocolate chunks). Add flaky sea salt. Friday night brownies anyone?  Fresh baked (warm) cookies + fugdy brownies sound like the right move. Recipe on HBH - linked in profile. #brownies #chocolatelovers
  • Herbed Garlic Butter Scallops with Lemony Feta Dressing. The thing about scallops? I always find them best when they’re pan seared...and with a touch of (browned) butter and (caramelized) garlic. And that’s kind of this recipe. It’s simple, but all done up with a slightly addicting lemony feta dressing (with olives + plenty of herbs). Simplest skillet dinner. Serve with crusty bread for scooping up the sauce + maybe some creamy polenta :) Shared the recipe today (link in profile). #brownedbutter
  • (extra) Flaky Broccoli Cheddar Soup Mini Pies. Kind of like broccoli cheddar soup meets savory flaky pastries…so darn easy. So. Darn. Good. Extra flaky on the outside, but filled with cheesy broccoli inside. Nothing is better. And that's all I got tonight. Just make and ENJOY. Shared the recipe on HBH - linked in profile.
  • Coconut Sweet Potato Lentil Soup with Rice. It's creamy, hearty, extra cozy, and all you do is toss everything in the instant pot. Simple. But very good. Added bonus? This one is oddly vegan too. Just make sure to serve with naan for scooping. Stove-top recipe on HBH - link in profile. ... ... In the Instant pot combine: 2 tbs extra virgin olive oil 1/2 yellow onion, chopped 1 inch fresh ginger, grated 2 cloves garlic, minced 2 sweet potatoes, peeled and cubed 1 tbs yellow curry powder 1/2 tsp cayenne pepper, more or less to taste Set Instant pot to sauté. Cook 5 minutes until soft and fragrant. Now add: 4 cups low-sodium vegetable broth or water 3/4 cup dried red lentils kosher salt Season generously with salt. Cover, select the manual setting, and cook on high pressure for 10 minutes. Use the quick release function and release the steam. Set the Instant pot to sauté. Stir in the 1 can (14 ounce) coconut milk and 2 cups spinach, and cook 5 minutes. Stir in a handful of cilantro. Divide steamed rice among bowls and ladle the soup overtop. Add cilantro. Serve with Naan on the side. Of course :)