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Luna Vibes, 47 E 22nd Street, New York, NY (2025)

05/12/2025

Apple Spice Cupcakes

Ingredients:
1 and 1/2 cups all-purpose flour
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup unsalted butter, melted
2/3 cup packed brown sugar
1/3 cup granulated sugar
2 large eggs, room temperature
1/3 cup milk, room temperature
2 tsp pure vanilla extract
1 large apple, peeled and finely chopped
Salted Caramel Frosting:
1/2 cup unsalted butter
1 cup packed brown sugar
5 tbsp heavy cream, divided
1/4 tsp salt
2 cups confectioners’ sugar
Optional: salted caramel sauce, apple slices for garnish

Directions:
Preheat oven to 350°F. Line a 12-cup muffin pan with liners.
Whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In another bowl, mix melted butter, brown sugar, granulated sugar, eggs, vanilla, and milk. Combine with dry ingredients. Fold in chopped apple.
Fill liners 3/4 full. Bake for 21–23 minutes or until a tester inserted comes out clean. Allow to cool before frosting.
For the frosting, melt butter and brown sugar in a saucepan. Add 3 tbsp of cream and salt. Bring to a boil and let reach 230°F. Remove from heat and stir in confectioners’ sugar and remaining cream. Beat until smooth.
Frost cupcakes. Optionally, drizzle with caramel sauce and top with apple slices.

05/12/2025

Classic Egg Custard Pie

Ingredients:
3 Eggs, beaten
3/4 cups Sugar
1/4 tsp Salt
1 tsp Vanilla extract
1 Egg white, beaten (for egg wash)
1 Pie shell, pre-made
2 1/2 cups Milk, scalded
1/2 tsp Nutmeg

Directions:
Preheat your oven to 400° F.
In a large mixing bowl, combine the eggs, sugar, salt, and vanilla.
Gradually pour in the milk, whisking to combine. Ensure the milk is cooled if scalded.
Use a pastry brush to coat the inside of the pie shell with the egg wash.
Pour the filling into the prepared shell.
Sprinkle nutmeg on top using a fine-mesh strainer.
Bake for 40 to 50 minutes until the edges are firm and the center jiggles slightly.
Allow to cool on a cooling rack and then refrigerate before serving.

05/12/2025

Classic Chocolate Mousse

Ingredients:
1 cup heavy cream
4 ounces bittersweet chocolate, chopped
2 tablespoons sugar
2 large egg whites

Directions:
In a medium bowl, whip the heavy cream until it forms soft peaks. Set aside.
Melt the chocolate in a double boiler or in the microwave, stirring until smooth. Let cool slightly.
In another bowl, beat the egg whites until soft peaks form. Gradually add sugar and continue beating until stiff peaks form.
Gently fold the egg whites into the melted chocolate, then fold in the whipped cream until no white streaks remain.
Spoon the mousse into individual serving dishes and refrigerate for at least 2 hours before serving.

05/09/2025

Cheesy Sausage and Hashbrown Cups

Ingredients:
1 pound ground breakfast sausage
4 cups frozen shredded hash browns
8 ounces softened cream cheese
1.5 cups Bisquick
1.5 cups shredded cheddar cheese

Directions:
Preheat your oven to 400°F and grease a baking dish or muffin tray.
In a mixing bowl, combine the softened cream cheese, sausage, frozen shredded hash browns, Bisquick, and shredded cheddar cheese. Mix until all ingredients are well combined.
Form the mixture into 1-inch balls and place them on the greased baking tray.
Bake for 20-25 minutes or until the tops are golden brown and the centers are set.

05/09/2025

Strawberries and Cream Overnight Oats

Ingredients:
1 1/2 cups old-fashioned oats
1 1/2 cups milk
1 cup strawberry Greek yogurt
2 tablespoons chia seeds
3/4 cup diced strawberries (fresh or frozen)
Optional: 1/4-1/2 cup water if mixture is very thick
Optional: 1 scoop vanilla protein powder

Directions:
In a pint-sized mason jar, combine oats, milk, strawberry Greek yogurt, chia seeds, and diced strawberries. If using, add the vanilla protein powder.
If the mixture seems too thick, adjust the consistency with a bit of water.
Stir well to mix all ingredients.
Seal the jar and refrigerate overnight or at least for two hours to let the oats soften and flavors meld together.

05/09/2025

Lemon Dill Shrimp Salad

Ingredients:
For the Shrimp:
2 pounds shrimp, peeled and deveined
1 large lemon
For the Dressing:
3/4 cup mayonnaise
1 large lemon, zested
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper (optional)
1/4 cup minced fresh dill (about 1/2 bunch)
1/2 cup chopped chives (about 1 bunch)
1 cup minced celery (about 2 stalks)
1/4 cup finely chopped red onion (about 1/4 of an onion)
For the Salad:
2 heads butter leaf lettuce, washed and leaves separated

Directions:
Cooking Shrimp:
Bring 5 quarts of water to a boil over high heat. Squeeze the juice of 1 lemon into the water, add the squeezed lemon halves and 1 tablespoon salt.
Add shrimp to the boiling water, stir and cook uncovered until shrimp just begin to turn pink, about 2-3 minutes.
Drain the shrimp and transfer to an ice bath. Let sit for 5 minutes, then drain again and keep in the refrigerator while preparing the dressing and vegetables.
Salad:
In a large bowl, combine shrimp, mayonnaise, lemon zest, lemon juice, mustard, garlic powder, salt, pepper, dill, chives, and celery. Toss gently until well mixed.
Place lettuce leaves on individual plates and top with shrimp salad. Garnish with additional dill or chives if desired.

05/09/2025

Peach Cobbler Cookies

Ingredients:
Peach Cobbler Filling:
1 ½ cups fresh diced peaches
2 tablespoon granulated sugar
½ teaspoon ground cinnamon
½ teaspoon lemon juice
Pinch of fine sea salt
1 teaspoon cornstarch
1 teaspoon water
Cookie Dough:
7 tablespoon unsalted butter, room temperature
3.5 oz cream cheese
½ cup granulated sugar
½ cup light brown sugar, packed
1 large egg, room temperature
1 large egg yolk, room temperature
1 teaspoon vanilla extract
1 ¾ cup all-purpose flour
2 teaspoon baking powder
¼ teaspoon salt
½ cup coarse cane sugar for rolling
¾ teaspoon ground cinnamon for rolling
Cinnamon Pie Crumb:
4 tablespoon unsalted butter, melted
¼ cup light brown sugar, packed
1 tablespoon granulated sugar
½ cup all-purpose flour
¾ teaspoon ground cinnamon
Vanilla Glaze:
1 cup powdered sugar
1-2 tablespoon whole milk
1 teaspoon vanilla extract

Directions:
In a pot, combine peaches, sugar, cinnamon, lemon juice, and salt. Cook over medium heat until peaches begin to thicken, about 15-20 minutes. Mash and add cornstarch slurry. Cook for 2 minutes and cool.
Cream butter, cream cheese, sugars until fluffy. Add eggs and vanilla. Mix in dry ingredients. Chill dough for 30 minutes.
Mix sugar and cinnamon in a bowl. Scoop dough, coat in sugar mix, and place on tray. Indent and fill with peach filling. Freeze for 3-4 hours.
Preheat oven to 350 F (180 C). Prepare cinnamon crumb topping and bake for 12-15 minutes. Cool and crumble.
Top cookies with crumb, bake for 12-13 minutes. Cool on a rack, top with more crumb. Make glaze, top cookies, and serve.

05/09/2025

Chickpea Cucumber Feta Salad

Ingredients:
3 cups (440 grams / 15.5 ounces) boiled or canned chickpeas (see instructions for boiling)
170 grams (6 ounces) cucumber, peeled and diced 1 cm thick
40 grams (1.4 ounces) red onion, finely chopped
2 ½ tablespoons dill, minced
2 teaspoons spearmint, minced
6 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
½ lemon, zested
3-4 teaspoons red wine vinegar
100 grams (3.5 ounces) feta cheese, crumbled
Salt and pepper to taste

Directions:
Add all ingredients to a large mixing bowl.
Toss gently to combine.
Allow to marinate in the refrigerator for about 1 hour to enhance flavors.

05/09/2025

Chicken Alfredo Soup

Ingredients:
2 tablespoons vegetable or canola oil, divided
12 ounces skinless, boneless chicken thighs, cut into small pieces
1 cup chopped carrots
1 cup chopped celery
½ cup chopped onion
2 cups chicken broth
One 15-ounce jar Alfredo sauce
One 1.4-ounce envelope vegetable soup mix
½ teaspoon dried basil
1 cup cooked broken spaghetti

Directions:
In a large saucepan, heat one tablespoon of oil; cook chicken pieces until no longer pink. Remove the chicken from the pan.
Add another tablespoon of oil to the pan. Saute the carrots, celery, and onion over medium-heat until crisp-tender.
Return the chicken to the pan. Stir in the broth, Alfredo sauce, soup mix, and basil. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.
Stir in the cooked pasta, and heat through. Serve!

05/09/2025

Crispy Mini Blossom Onions

Ingredients:
14.4 oz. frozen pearl onions, thawed
2 eggs
1 cup all-purpose flour
1 tsp. cayenne pepper
1 tsp. paprika
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. salt
0.5 tsp. black pepper
Vegetable oil for frying

Directions:
Thaw the pearl onions in a bowl of cold water overnight.
Remove onions from water, pat dry thoroughly.
Whisk eggs in a shallow dish.
In another bowl, mix flour with cayenne pepper, paprika, onion powder, garlic powder, salt, and black pepper.
Dip onions first in egg wash, then coat with flour mixture. Shake off excess.
For a crunchy texture, fry onions in hot oil for 4-5 minutes until golden. For a softer interior, fry over low heat for 25-30 minutes until crispy outside and tender inside.
Drain on paper towels and serve with your favorite dipping sauce.

05/09/2025

Southern Savory Caramelized Onions

Ingredients:
2 large sweet onions
1/2 cup of sliced butter
1/4 cup of all-purpose flour
2 cups of milk
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of paprika
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1/2 cup of shredded cheddar cheese

Directions:
Preheat your oven to 375°F (190°C).
Peel the onions and slice them into thin rounds.
Place the sliced onions in a greased 9x13 inch baking dish.
Distribute the sliced butter evenly across the bottom of the dish.
Heat in the oven for 5-7 minutes until the butter is melted and bubbly.
In a separate bowl, whisk together the flour and milk until well combined.
Stir in the garlic powder, onion powder, paprika, salt, and pepper.
Pour the mixture over the onions, ensuring even coverage.
Top with shredded cheddar cheese.
Bake for 25-30 minutes or until the cheese is melted and bubbly.
Allow to cool slightly before serving.

05/09/2025

Fruit Pizza Cookies

Ingredients:
For the Sugar Cookies:
1 cup salted butter, cubed
1 cup granulated sugar
1 whole egg
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 teaspoons baking powder
3 cups all-purpose flour
For the Cream Cheese Frosting:
1/2 cup salted butter, room temperature
8 ounces cream cheese, room temperature
1 pound powdered sugar
1 teaspoon vanilla extract
Fresh fruit (berries, kiwi, banana, mandarin oranges)

Directions:
Make the Cookies:
Preheat oven to 350°F. Lightly grease a half sheet pan or line with parchment paper.
In a large bowl, mix butter and sugar until well combined. Add the egg, vanilla, and almond extracts and mix again.
Gradually add flour and baking powder, mixing until a dough forms.
Roll into 3 tablespoon dough balls, press with a glass to flatten slightly. Chill for 5 minutes before baking.
Bake for 8-10 minutes. Cool on pan for 5 minutes, then transfer to a rack to cool completely.
Make the Frosting:
Combine butter, cream cheese, powdered sugar, and vanilla in a bowl. Mix with a mixer until smooth.
Assemble the Cookies:
Frost each cookie generously and top with fresh fruit.

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