Month: July 2023

This easy recipe for Baked Garlic Parmesan Potato Wedges will blow you away with its simplicity and fantastic garlic, Italian herbs, and parmesan flavors! They make a great side dish or appetizer for parties too!

This latest semi-french fry recipe is sort of blowing my mind. So crispy and loaded with yummy garlic and Italian flavors. I could never turn down garlic and cheese on fries and I think you won’t be able to, either! 

IDEAS FOR DIPPING GARLIC PARMESAN POTATO WEDGES

• Because what are fries without dip?!

• The first time I made these roasted potato fries, I dipped them in blue cheese dressing with freshly chopped parsley. Oh my heaven.

• Ketchup, cause, it’s a natural relationship.

• Chimichurri: don’t knock it till you try it! In fact, don’t dip, just dump the chimichurri all over the fries and eat with a fork (or your hands, no judgment).

• Queso dip! Cheese on cheese on cheese!

• Crab and artichoke dip? Sure! 

• If you love blue cheese dip, you’ll probably also want to go ahead and make this Greek Yogurt Ranch.

• Plain old mustard is great, but honey mustard is much, much better!

• For a little bit of heat in your dip, try this chipotle ranch version of a typical ranch dip.

HOW TO CUT POTATO WEDGES

1. I rinse my potatoes under cold water, rubbing off any dirt first. Then I cut off any bad spots or “eyes” that are starting to grow.

2. Then, I dry the potatoes off (so they aren’t slippery when you’re trying to cut them) and place them on a cutting board.

3. Grab a large, sharp knife for cutting these into wedges. Place the potato down longside away from you and slice right down the middle, lengthwise.

4. Turn the two cut halves down on the flat side/inside and cut those in half again. (Placing them flat side down ensures they won’t roll and lessens the chances that you’ll cut yourself.)

5. Finally, carefully cut each quarter-wedge in half through the center. Ta da!

6. If you have particularly large potatoes, you can cut some sections again. They should all be roughly about an inch in width to make them bake more evenly.

This easy recipe for Baked Garlic Parmesan Potato Wedges will blow you away with its simplicity and fantastic garlic, Italian herbs, and parmesan flavors! They make a great side dish or appetizer for parties too! 

Prep Time:15min

Cook Time:30min

Total Time:45min

Servings:4 servings

Ingredients:

• 3-4 large russet potatoes, sliced into wedges

• 4 tablespoons olive oil

• 2 teaspoons salt

• 2 teaspoons garlic powder

• 2 teaspoons Italian seasoning

• ½ cup shredded parmesan cheese

• optional: fresh parsley (or cilantro), ranch or blue cheese dressing for dipping

Instructions:

1. Preheat oven to 375. Lightly grease a large baking sheet and set aside.

2. Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat.

3. In a small bowl whisk together salt, garlic powder, and Italian seasoning.

4. Sprinkle potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture.

5. Place potato wedges on prepared baking sheet in a single layer with skin-sides-down.

6. Bake for 25-35 minutes until potatoes are fork-tender and golden.

7. Sprinkle with freshly chopped parsley and dressing for dipping.

Notes:

Serve with your favorite dipping sauce – we love ranch dressing!

Nutritional Info:

Calories: 404 kcal, Carbohydrates: 52 g, Protein: 11 g, Fat: 18 g, Saturated Fat: 4 g, Cholesterol: 11 mg, Sodium: 1369 mg, Potassium: 1201 mg, Fiber: 4 g, Sugar: 2 g, Vitamin A: 128 IU, Vitamin C: 16 mg, Calcium: 193 mg, Iron: 3 mg

These twix cookies have a shortbread cookie, caramel filling, and chocolate topping – just like a twix candy bar!

How cute are these Twix cookies? If you love Twix candy bars then these cookies are for you! They are the perfect combination of shortbread, caramel, and chocolate. Just typing that out makes me want to make more of these – yum!!

It goes without saying that they are delicious, but I also love how pretty they are – cute little round cookies with yummy layers of candy on top. And believe it or not, they really do taste just like a Twix candy bar!

I made these for my Christmas cookie trays this year and they are almost always the first ones to disappear when I set them out! I guess people just love the flavor of Twix. 🙂 Plus how fun is it to have a cookie version of a classic candy bar? I might try this with all my favorite candy bars!

Just like their candy counterparts, these cookies consist of three layers – a shortbread cookie on the bottom, creamy caramel in the middle, and chocolate on top. Yum!! Each layer is easy to make, and the only time consuming part is spreading the caramel and chocolate on each cookie. It’s worth it though, when you end up with a small army of delicious Twix cookies. 🙂

We couldn’t stop eating these – they are crunchy and creamy and sweet and delicious. Plus, they look really pretty on a cookie tray!

If you like Twix candy bars, you need to try these cookies – you will love them!

Twix Cookies Recipe 

YIELD: Makes about 36 cookies

INGREDIENTS:

Cookie:

• 1 1/2 cups unsalted butter, softened

• 1 cup powdered sugar

• 1 tsp vanilla

• 3 cups flour

• 3/4 tsp salt

Caramel layer:

• 15 oz of caramel (I used Kraft caramel bits)

• 2 Tbsp evaporated milk

• Chocolate layer:

• 2 cups milk chocolate chips

• 2 tsp shortening

INSTRUCTIONS:

1. Make the cookies: Preheat oven to 350 degrees F. In a large bowl, cream butter and sugar together. Add vanilla, flour and salt and mix until well combined.

2. On a lightly floured surface, roll the dough out to 1/2 inch thick. With a small biscuit cutter, cut out cookies and place on a cookie sheet lined with parchment paper or a silicone liner. Bake for 14-16 minutes, or until cookies are set and just beginning to brown on the bottom. Remove from oven and let cookies cool completely.

3. Combine caramel and evaporated milk in a microwave safe bowl and melt according to package directions. Spread over cooled cookies and let set.

4. In a small microwave safe bowl, melt chocolate chips and shortening in 30 second increments, stirring in between each increment until melted and smooth. Spread over the tops of cooled caramel.

5. Let chocolate set before eating and serving.

These garlic butter burgers with zucchini noodles make a delicious low-carb/keto dinner you’ll remember for a long time. A super twist on the classic beef burger recipe!

Cheesy Garlic Burgers with Lemon Butter Zucchini Noodles – Rich and juicy, you’ll instantly fall in love with these cheesy stuffed burger steaks made in one pan with plenty of lemon butter zucchini noodles. This complete low carb dinner is keto, gluten-free, and paleo-friendly. It all looks way too simple to taste as delicious as it does, but believe us, it does!

Ingredients:

• 1 1/4 lb (650g) lean ground beef

• 5 garlic cloves, minced

• 1/2 cup chopped fresh parsley, divided

• 1 teaspoon crumbled beef bouillon cube

• Crushed red chili pepper flakes, optional

• 1 tablespoon steak seasoning (we used Mc Cormick’s Grill Mates Hamburger)

• 4 medium zucchini, spiralized or julienned

• 4 cheese slices (cheddar, mozzarella, provolone…)

• 2+2 tablespoons butter

• 1 tablespoon hot sauce (we used Sriracha)

• Salt and fresh cracked pepper

• 1 teaspoon Italian seasoning

• Juice of 1/2 lemon + lemon slices, for garnish

Instructions:

1. To make the cheesy garlic burgers with lemon butter zucchini noodles: Add ground beef to a medium bowl, breaking it up as you do.

2. Sprinkle with steak seasoning, red chili pepper flakes, fresh cracked black pepper, half of the minced garlic, bouillon cube, and parsley.

3. Mix with a fork or by hand until the ingredients are just combined.

4. Divide the seasoned ground beef into 8 even portions and form into round patties (you can use a ring mold).

5. Top half of beef patties with a slice of cheese and arrange another beef puck on top to make the “sandwich”.

6.  Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook the beef patties 5 to 6 minutes on each side, depending on the desired doneness.

7. While cooking, baste the beef with the mix of butter and juices. Remove to a clean plate and set aside.

8.  In the same skillet melt 2 tablespoons butter; then add remaining garlic, lemon juice, hot sauce, Italian seasoning, and red pepper flakes.

9. Stir in the fresh parsley, then add the zucchini noodles and toss for two to three minutes to cook it up.

10. Allow the cooking juices to reduce for one minute if the zucchini renders too much water.

11. Push zucchini on one side of the skillet and add the beef patties back to the pan and reheat for a minute or two.

12. Serve the cheesy garlic burgers with lemon butter zucchini noodles immediately with a lemon slice on the side. Enjoy!

Tips for the cheesy burgers and zucchini recipe:

• Zucchini tends to render a lot of water when cooking, so you can sprinkle with salt after spiralizing and allow to sit for a couple of minutes to take off excess water.

• Rinse well to get rid of salt and drain thoroughly in a colander before cooking.

• Let sit the ground beef on the counter to bring it in at room temperature. The burgers will cook more evenly.

How and how long to keep the cheesy beef burgers and zucchini noodles?

You can keep the cheesy beef burgers and zucchini for up to 2 days in an airtight container stored in your refrigerator. Reheat covered in a skillet with a dash of water to loosen up the sauce

This is a Meatloaf recipe for people who love their Meatloaf oozing with flavour, moist and tender yet not crumble apart when sliced, and a sticky caramelised meatloaf glaze . It’s so much more than just a giant hunk of ground beef in a loaf shape!

A loaf made entirely of meat. What’s not to love? (Vegetarians are excused 😉)

It’s economical. It’s quick to prepare. It’s a classic family favourite. And leftovers make terrific sandwiches.

If you think that Meatloaf is really just a giant beef burger shaped like a loaf, it’s time to abandon that misconception! Meatloaf shouldn’t taste like a hamburger! Meatloaf has more flavour because whereas you wouldn’t eat a hamburger without toppings, sauces, cheese and a bun, you can certainly eat Meatloaf plain because it’s so juicy and tasty!

The secret to making a meatloaf taste really good is to use fatty beef, plenty of flavourings and to grate your onion instead of dicing it.

Meatloaf is so much more than a giant hunk of ground beef in a loaf shape. It should ooze with flavour, be moist and tender yet not crumble apart when sliced. And the caramelised glaze is the crowning glory!

Prep Time: 15 mins

Cook Time: 1 hr 15 mins

Total Time: 1 hr 30 mins

Ingredients:

• 1 cup panko breadcrumbs (Note 1)

• 1 large onion , grated (brown, yellow)

• 1 kg / 2 lb ground beef (mince) , preferably not lean

• 2 eggs

• 3 garlic cloves , minced

• 1 tsp Worcestershire Sauce

• 1/4 cup tomato ketchup

• 1/4 cup chopped parsley (optional), or 2 tsp dried parsley or basil

• 1 tsp dried thyme

• 2 beef bouillon cubes , crumbled or 2 tsp beef powder (Note 2)

• 1 tsp black pepper

• Meatloaf Glaze:

• 1/2 cup tomato ketchup

• 2 tbsp cider vinegar

• 1 tbsp brown sugar , lightly packed

Instructions:

1. Preheat oven to 180C/350F. Oil or spray a loaf tin. (Note 3)

2. Glaze: Mix together in a small bowl. Set aside.

3. Meatloaf: Place breadcrumbs in a very large bowl. Grate over onion. Mix so the breadcrumbs are all wet. (Note 4)

4. Add remaining ingredients. Mix well using your hands. Form into a loaf shape, pinching together then smoothing over creases and cracks (helps prevent cracks during baking).

5. Transfer into loaf tin. Brush generously with glaze, using about 1/2.

6. Bake for 45 minutes. Remove from oven and brush with most of the remaining glaze. If there is excess fat pooling, scoop/pour it off.

7. Bake for a further 30 minutes. Remove from oven.

8. Stand for 10 minutes before turning out and cutting into thick slices. You will probably get a bit of crumbling just on the edges of the first couple of slices, this is normal and indicative of the tenderness of the meatloaf (zero crumble indicates firm packed harder meatloaf which isn’t as enjoyable!).

9. Ideal served with a dollop of ketchup, creamy mashed potatoes and steamed vegetables.

Notes:

• Panko breadcrumbs are larger than normal breadcrumbs so they make the meatloaf softer. Nowadays they are found in most supermarkets here in Australia, usually in both the Asian section and alongside normal breadcrumbs.

• Bouillon cubes adds so much better flavour to the meatloaf compared to just plain salt. Best subs: chicken or veg bouillon or stock powder. Salt sub: 1.5 tsp salt.

•  Pan size: My loaf pan is 23 x 13 x 6 cm / 9 x 5 x 2.5″. As long as you have one about this size, this recipe will work fine though it might be flatter or taller.

•  Grated onion – a highly effective and efficient technique to make meatloaf more tender (soaked breadcrumbs puff up when baked) and adds savoury onion flavour without the need to separately fry diced onion.

 Nutrition per serving, assuming 8 servings.

Nutritional Info:

Serving: 179g | Calories: 404cal | Carbohydrates: 15g | Protein: 24g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 129mg | Sodium: 607mg | Potassium: 468mg | Sugar: 7g | Vitamin A: 175IU | Vitamin C: 2.3mg | Calcium: 52mg | Iron: 3.3mg

A stir-fry recipe with cabbage and all the flavor of an egg roll without the wrapper! Like an unstuffed egg roll in a bowl!

So… you may have noticed I’m cooking a lot of recipes these days that are low carb and gluten free. Well, lemme tell you, there’s a reason. The minute I turned forty last year the pounds started packing on.

I’m a big gal. And that’s fine. I came to terms with the fact I ain’t ever going to be a size two 15 years ago. But even us big girls have a range we like to stay in.

And I stepped way out of that range this past year so I’m trying to get back in it again.

And you know what’s working for me? I’m trying to just eat meat and vegetables. I have dairy too and some nuts here and there if I get snacky but for the most part, it’s just meat and vegetables for me.

No flour, sugar, rice, potatoes, pasta or bread.

And it’s working! I’ve lost 12 pounds in the last three weeks and I haven’t been hungry once. I guess it helps that I really, really, honest to God, do love vegetables.

On Sundays I cook up whole batches of yummy vegetables and soups & stews to eat off of during the week. And you know what? I look forward to meal time!

So anyway, I came across this recipe from Once a Mom Always a Cook and just knew I had to try it! I LOVE EGG ROLLS. And the thought of being able to get all those yummy flavors in a dish I could enjoy without a shred of guilt sounded good to me!

This is delicious and it heats up beautifully too! I can’t wait to make this again!

Egg Roll Stir-Fry Recipe 

Yield: 4-6 Servings

PREP TIME: 10 Min

COOK Time: 20 Min

Total Time: 30 Min

A skillet recipe with cabbage and all the flavor of an egg roll without the wrapper! Like an unstuffed egg roll stir-fry in a bowl!

INGREDIENTS:

• 1 lb. ground beef, pork or turkey

• 1 large onion, diced

• 1 small head of cabbage

• 2-3 carrots

• 4-5 cloves garlic, minced

• 1 tablespoon grated fresh ginger

• 1/2 teaspoon black pepper

• 2 tablespoons sesame oil

• 1 tablespoon vegetable oil

• 1/4 cup soy sauce

INSTRUCTIONS:

1. Cook and crumble ground meat with onions in a very large skillet until meat is cooked through. Do not drain.

2. You’ll need to select a skillet large enough to contain all the cabbage – divide everything evenly into two skillets if necessary.

3. While meat and onions are cooking, cut cabbage into thin shreds; set aside.

4. Peel carrots with a vegetable peeler then either dice small or use the peeler to shave off thin slices; set aside.

5. Combine garlic, ginger, pepper, sesame oil, vegetable oil and soy sauce in a small bowl and stir to combine; set aside.

6. Add cabbage and carrots to ground meat then cook and stir over medium-high heat for 3-4 minutes.

7. Add soy sauce mixture then stir well.

8. Reduce heat to medium and continue cooking for 5-10 minutes or until cabbage is tender.

NOTES:

• Substitute two bags coleslaw mix for cabbage and carrots if desired.

• I like ground pork or white turkey in this best!

• Substitute 1 teaspoon ground ginger for fresh if needed.

Did you make this recipe?

With this delicious Apple Pie with Custard, the apples are placed in a pudding, which is then baked in the oven. That gives you that sweet exterior, with a creamy filling with fresh apple. A party will be on your plate, so delicious.

Prep Time: 25mins

Cook Time: 1hr 10mins

Stiffen: 3 hrs

Total Time: 4hrs 35min

Servings: 8 persons

Calories: 585 kcal

Ingredients:

• 155 grams of sugar

• 2 packets of vanilla sugar

• 250 g Butter

• a bit of salt

• 250 g flour

• 2 packets of vanilla custard powder

• 3 Owner

• 155 ml milk

• 3 large apples

• 1 packet of baking powder

Preparation:

1. (Preheat the oven to 180-190 °C and grease a springform pan with a little butter).

2. Next, cream the butter with the vanilla sugar, sugar and a pinch of salt. Then gradually stir in the eggs. Add the flour, baking powder and vanilla pudding powder and mix well and gradually add the milk.

3. Now wash the apples, peel, core and cut into pieces as desired. Using a spatula, fold the apple pieces into the batter.

4. Finally, fill the batter with the apple pieces in the rectangular springform pan and bake on the middle shelf for 40 to 50 minutes and you’re done. Fast and tasty!

NOTES:

Optional:

• Add a layer of crushed almonds over your pie crust before adding the apple filling to give a little extra crunch to your pie.

• Another addition you can add is raisins.

• If you experience issues with a soggy crust bottom, try squeezing as much liquid as possible out of the shredded apple before adding it to the pie crust.

• Or blind bake your crust at 350 degrees for about 5-10 minutes.

This Tex-Mex inspired salad is a great way to use up any leftover chicken you might have on hand. A super easy, healthy and delicious entrée salad you’re sure to love.

Weight Watchers Tex-Mex Chicken Salad Recipe with corn, black beans, scallions, bell peppers, cilantro, and boneless, skinless chicken breast.

A super quick, and easy meal! Delicious Mexican flavors!

The perfect, make ahead recipe!

Weight Watchers Tex-Mex Chicken Salad Recipe 

Weight Watchers Tex-Mex Chicken Salad Recipe. This is a quick and healthy, low calorie lunch or dinner with 267 calories, 2 WW Freestyle Points, and 7 Smart Points.

PREP TIME: 15MINS

COOK TIME: 0MINS

TOTAL TIME: 15MINS

COURSE: Salad

CUISINE: Mexican

SERVINGS: 2

INGREDIENTS:

• ½ medium red bell pepper chopped

• ½ medium green bell pepper chopped

• 2 medium scallions chopped

• 1 can (15 oz) corn drained

• 1 can (15 oz) black beans drained and rinsed

• 1 tbsp corn oil

• 2 tbsp lime juice

• 8 ozs boneless skinless chicken breast cooked and chopped

• 2 tbsp reduced-sodium taco seasoning mix

• 4 tbsp fresh cilantro chopped

• 4 tbsp sour cream – reduced-fat

INSTRUCTIONS:

1. In a large mixing bowl, add red sweet pepper, green bell pepper, scallions, corn, and black beans. Mix well.

2. Add lime juice and oil to bean mixture; toss to coat

3. Mix in (toss) taco seasoning, cilantro, and chicken.

4. Top each serving with sour cream, if desired.

NOTES:

My WW Points: 2 Blue Plan and 7 Green Plan

2 WW Freestyle Points and 7 Weight Watchers Smart Points

We are not associated with Weight Watchers/WW in any way. Double check points on their official calculator.

NUTRITIONAL INFO:

Calories: 267.1kcalCarbohydrates: 38.1gProtein: 22.7gFat: 3.9gSaturated Fat: 0.8gCholesterol: 39.6mgSodium: 87.4mgFiber: 9.2gSugar: 4.8g

Chocolate Mousse may well be the ultimate chocolate fix! Rich and creamy, yet light and fluffy, one pot is satisfying but always leaves me wanting more…….

This is a classic chocolate mousse made the proper French way, as served in fine dining restaurants. Less cream, more chocolate, a more intense chocolate flavour and a beautiful creamy mouth feel.

Chocolate Mousse Recipe:

Light and airy yet rich, this is a Chocolate Mousse made the classic French way, as served in fine dining restaurants. Less cream, richer mouth feel, true chocolate flavour. It’s actually quite straight forward to make!

Raw eggs note: required to make real chocolate mousse. It is not possible to achieve the same result without using eggs, despite what other recipes promise – and I’ve tried many. It will either be denser, or be like eating whipped cream, or have a weird jelly like texture more like pana cotta. Read in post for more information. Note: raw eggs not advisable for pregnant women or babies to consume.

Prep Time: 20 mins

 Servings: 4 

INGREDIENTS:

• 3 eggs (~55g/2 oz each)

• 125g / 4.5 oz dark cooking chocolate , bittersweet / 70% cocoa (Note 1)

• 10g / 0.3 oz unsalted butter

• 1/2 cup cream , full fat (Note 2)

• 3 tbsp caster sugar (superfine white sugar)

Decorations:

• More whipped cream

• Chocolate shavings (Note 3)

INSTRUCTIONS:

1. For reliable results, work at a steady pace so your whipped egg whites and cream do not get too warm!

2. Separate eggs and yolks while eggs are cold. Place whites in a large bowl and yolks in a small bowl. Leave whites while you prepare other ingredients. (Note 4)

3. Yolks: Whisk yolks until uniform.

4. Melt chocolate and butter: Break chocolate into pieces and place in a microwave-proof bowl with the butter. Melt in the microwave in 30 second bursts, stirring in between, until smooth. (Stir in optional flavourings at this point, but read Note 6 first). Set aside to cool slightly while you proceed with other steps.

5. Whip cream: Beat cream until stiff peaks form, being careful not to over-whip.

6. Whip whites: Add sugar. Beat whites until firm peaks form ( Note 5)

Fold together all ingredients:

1. Fold egg yolks into cream using a rubber spatula – 8 folds max. Some streaks is fine.

2. Check chocolate temperature: The chocolate should still be runny but warm (min 35C / 95F; ideal 40C / 104F). If too cool or thick, microwave in burst of 5 seconds at a time until runny.

3. Pour chocolate into cream yolk mixture. Fold through – 8 folds max. Some streaks here are ok.

4. Add 1/4 of beaten egg whites into chocolate mixture. Fold through until incorporated – “smear” the spatular across surface to blend white lumps in – aim for 10 folds.

5. Pour chocolate mixture into egg whites. Fold through until incorporated and no more white lumps remain – aim for 12 folds max, but ensure there are no obvious egg white patches.

6. Divide mixture between 4 small glasses or pots. Refrigerate for at least 6 hours, preferably overnight.

7. To serve, garnish with cream and chocolate shavings. Raspberries and a tiny sprig of mint for colour would also be lovely!

Notes:

1. Chocolate: It’s critical you use COOKING chocolate, not eating chocolate. Cooking chocolate (found in the baking aisle) is made for, well, cooking with. It melts more smoothly and is thinner than eating chocolate when melted. If you use eating chocolate, the chocolate may seize when mixed in and you may get lumps in your mousse! Don’t risk it, use cooking chocolate.

Bittersweet dark chocolate and 70% cocoa dark chocolate is best to get a good chocolatey flavour.

2. Cream: You must use full-fat cream that can be whipped – pure cream (35% fat), thickened cream (35% fat) or heavy cream (35 – 40% fat). Do not use pouring cream that cannot be whipped – the label will state if the cream cannot be whipped.

3. Chocolate Shavings: Use a small knife and scrape at a low angle on the flat side of a block of chocolate.

4. Eggs tip: It’s easier to separate whites from yolks when eggs are cold, but whites at room temp fluff up better when closer to room temp. So separate the eggs when fridge cold then set aside while you prep the other ingredients to let the whites come to room temp a bit.

5. Beaten whites consistency: Egg whites can be beaten to: soft peaks, firm and stiff peaks. We want the middle one – firm peaks. This is when you have a “elf hat” floppage at the top of the peak. If it stands straight upright without the little hook then it’s stiff, not firm (still works fine but it won’t hold up as well after a few days in the fridge). If you do not get any type of peaks at all, then keep beating!

6. Flavourings: such as liquor, can be added into the melted chocolate, but make sure it is at room temperature other it can make the chocolate sieze. Stir it in then leave to cool per recipe. You can taste it later to see if the flavour is strong enough for you – but don’t go overboard otherwise you may have issues setting the mousse! Up to 1 tbsp should be fine (and that should be enough!!), don’t go overboard otherwise it might affect the melted chocolate or compromise how the mousse sets.

PRO TIP: Never add flavourings into just melted chocolate otherwise it might seize and become grainy, always ensure it’s combined with something (butter, in this case).

7. Storage: Best within 2 days but keeps for a week in the fridge with only a slight reduction in aeration.

9. Nutrition per serving. Makes 4 x 1/2 cup (125ml) servings. It is quite rich!

NUTRITIONAL INFO:

Calories: 375cal | Carbohydrates: 27g | Protein: 7g | Fat: 26g | Saturated Fat: 18g | Cholesterol: 171mg | Sodium: 92mg | Potassium: 266mg | Fiber: 1g | Sugar: 19g | Vitamin A: 700IU | Calcium: 134mg | Iron: 1mg

 

The way to make bread every time the rainy season comes back or the cold season comes, women pay a lot of attention. Many people are afraid that making bread is difficult and consider it a great challenge. However, that is not the case. There are many successful easy ways to make bread.

  INGREDIENTS:

• 420g bread flour

• 1/2 teaspoon salt

• 1/2 tablespoon sugar

• 250ml warm water

• 1.5 teaspoons of bread yeast

• 1 tablespoon cooking oil (optional)

• 1 chicken egg (optional)

INSTRUCTIONS:

Soak yeast to make bread

1. You put the yeast in a cup, add 1/2 cup of warm water, stir well and wait 15 minutes for the yeast to bloom. To get the right water temperature to help ferment, try water that is just warm on your hand or wrist. Because, if the water is not warm, the yeast will not bloom and the hot water will kill the yeast.

2. The process of soaking yeast in making bread is very important. The successful soaking of yeast almost determines 70% of your batch of cakes, so you should pay attention to this step.

3. After adding water to the yeast, you only need to wait a few minutes to see the effervescent yeast. If you wait for more than 5 minutes, the yeast just melts without bubbling, then discard this cup of yeast and make another one.

Effervescent yeast:

Effervescent yeast is your yeast that has successfully fermented. Internet photos

 Dough:

Once I had a good yeast, I started kneading the dough. You put 2/3 of the flour in a deep bowl, add salt and sugar, mix well, then pour in the yeast and continue to mix.

Next, you add warm water with the same warmth as when making yeast or close to it. Add water slowly and mix well. You can use a wooden spoon or chopsticks to mix because the dough is very sticky at this point.

Sticky dough

1. At the beginning of mixing the dough, the dough is very sticky, please be patient. Internet photos

2. After adding all the water and mixing well, add the remaining dry powder little by little, continue mixing.

3. When you have mixed 1/2 of the remaining dry flour, you begin to knead the dough. 1/2 of the remaining dough, you use to prevent sticking during the kneading process until the shape of the cake.

4. To knead the dough, you can either stuff it on a clean countertop or use a clean wooden cutting board. You sprinkle some dry powder on it and pour the mixed powder out.

5. You use the palm near the wrist to knead. While kneading, add a little dry flour until the dough no longer sticks to your hands.

6. Stuffing time is about 15 minutes. Or when you see that the dough is soft, smooth, not sticky to your hands, when you pull it out with a certain elasticity, stop.

Dough stuffing

You knead the dough for about 15 minutes or when you see a smooth dough that doesn’t stick to your hands anymore. Internet photos

 Let the dough rest

1. After kneading the dough, use a large deep bowl/bowl, apply a little dry flour evenly to the bottom and sides of the bowl.

2. At the same time, you also apply a little dry flour to the dough, place the dough in a bowl, cover with cling film or cover the bowl with a clean towel.

3. You can also use cooking oil to grease the bottom and sides of the bowl so that when the baking powder doesn’t stick it’s easier to remove it from the bowl.

4. Place the bowl of dough in a warm place, the dough will rise faster.

5. After 90 minutes, your dough has doubled, you deflate the dough, take out the dough and shape the cake.

Let the dough rest:

After kneading the dough, let the dough rest for about 90 minutes for the dough to rise.

Shape the cake:

1. If you want to make large bread, you can leave the dough whole, make the baguette or as long as you want.

2. To make a circle, pull the edge of the dough to the center of the underside of the dough, then rotate the dough with your hands to gradually round it.

3. To make a long loaf, roll the dough a little longer, flatten the dough slightly, then roll the edges of the dough in the middle, maybe letting one edge of the dough overlap the other.

4. Next, you can tighten the two ends of the dough to slim it down.

5. If you want the bread to be small, you can divide the dough into small portions.

6. Depending on your preference, you can create a round or long bread shape.

7. With bagels, you roll the dough but do not use force but just cup your hands enough to create a roundness for the dough.

8. Or, you can put the ball on your hand, pull the edge of the dough into the center of the dough ball to smooth the other half of the dough.

9. When placing in the baking tray, you put this smooth side on top, the beautiful smooth surface is not rough.

Shape a baguette:

When shaping the bread, do not use force.

1. With long bread, you gently flatten the dough into a cylinder and roll the 2 sides of the dough inward, rolling it gently.

2. Or, you can simply roll gently by hand until the ball is long and cylindrical, then gently roll the ends to slightly point it.

3. After shaping all the dough, let the dough rest for another 30 minutes.

4. You also use a towel or food wrap to cover the dough so that the dough rises a second time and does not dry out.

5. Let the dough rest for the second time

6. After shaping, cover the dough and let it rest for the second time for about 30 minutes. Internet photos

7. When the dough is almost ready, turn on the oven to heat it up, then reduce it to 180-200 degrees Celsius depending on your oven to prepare for baking.

8. If you are making a large loaf shape, then use a sharp knife or razor to cut the surface of the dough.

9. As a circle, you make a cross from the center of the dough to pull out 1/2 of the cake or make a big grid.

10. As a long loaf, you slit about 3 diagonal lines on the dough, the length of each incision is about 2/3 along the width of the cake, or you can also slit a large grid on the surface of the cake.

11. If you want a nice golden cake, beat the eggs and brush the dough before baking. However, you can also do not need to use eggs, but use fresh milk without sugar to brush, or do not brush at all, our cake has a more brown color.

Scramble eggs:

Brushing eggs on the top of the bread will give the cake an attractive color.

Bake:

1. You put the cake on the tray and put it in the oven for about 30-35 minutes or when the cake turns golden brown.

2. To prevent the delicious cake from drying out, you can put a cup of water in the oven.

3. To store water, you can use a small ceramic cup/cup or a stainless steel mold to make cupcakes .

4. In case you do not leave a cup of water in the oven, during the baking process, you can occasionally use a spray bottle to spray the surface of the cake.

5. When the cake is golden brown, use a chopstick or fork to try to press the cake to feel crispy.

6. You turn off the oven, open the oven door for about 5-7 minutes to cool down, then remove the cake.

7. You can also take out the cake to enjoy immediately if you like. When the cake is removed from the oven, you should leave it on the tray to cool down and then store it.

8. Enjoy the bread

 Preserving bread after baking

1. After baking, you need to pay attention to the preservation stage, the cake will be delicious for a long time. To preserve the cake you need to do the following steps:

2. Wait for the cake to cool down, when it is still warm, you should cover it with a clean towel to prevent the cake from drying out

3. When the cake is completely cooled, put the cake in a zip or plastic food bag tied or glued. Stored in this way, the cake will be soft and take a long time to dry.

4. You can also use a paper bag to preserve the cake. If you use a paper bag, you can put the cake in the bag while it is still warm, without waiting for it to cool completely.

5. After putting the cake in the bag, you keep it in a cool place.

6. The shelf life of the cake is 3 days, the best is to use it after baking and on the 2nd day.

Store in a paper bag

1. After making bread, use it right away or it’s still delicious the next day, you can keep it for 3 days. Internet photos

2. You see, the way to make bread seems to be very difficult, but it is not.

3. Maybe the fermenting or kneading process will “annoy” you a bit, but if you get through it the first time, it’s sure to bring you a lot of fun and enjoyment after that. difficult to describe.

4. Homemade bread has a very strong allure. Since baking, the scent has been so sweet that it can fly all over the house, even flying over to the neighbor’s house.

5. With the way of making bread, although the process of making many steps is interesting, but when it is finished, you can enjoy the freshly baked hot cakes, guaranteed to taste as delicious as never before. before.

6. This is the joy of making bread at home, which nothing can replace or give you the same pleasure.

7. Give it a try, the Delicacies section believes that you will conquer this cake and can create your own excitement, to try other great bread recipes waiting for you to discover.

Seven-minute frosting is the stuff of legend, at least for those of us of a certain generation—the pillowy white cloud of frosting our grandmothers spread over and between layers of cake. Every bite was a shock of marshmallow sweetness, little more than sugar and air, with nothing but a whisper of vanilla for flavor.

The simplicity of its ingredients, along with the speed of its preparation, made seven-minute frosting a common companion to cakes with a more complicated profile, such as gingerbread, coconut layer cake or devil’s food.

Like any of those old recipes that evolved in the American kitchen, definitions remain conceptual rather than rule-bound, based on intuition rather than training. But the truth of the matter is that seven-minute frosting is a Swiss meringue in disguise; that is, a combination of egg whites and sugar cooked over a water bath and whipped into a glossy meringue.

The ratio of ingredients in any Swiss meringue will vary from baker to baker, and purpose to purpose, as the amount of sugar affects not only sweetness but stability and volume. The amount of sugar and egg whites I’ll use for Swiss buttercream differs from the ratios I lean on for pie, and that same variation is found within the microcosm of seven-minute frosting as well.

Classic recipes call for sugar and egg whites in proportions ranging from 2:1 all the way to 5:1 by weight, and it’s these high-sugar recipes that are the norm. Yet the meringue itself becomes increasingly fluffy and light as the amount of sugar falls, but this lightness comes at the cost of stability, as it’s sugar that keeps the moisture of the egg whites in check, and the meringue aloft.

Old-Fashioned 7-Minute Frosting Recipe

Active: 12 mins

Total: 20 mins

Serves: 40 servings

Makes: 5 cups

Ingredients:

• 6 ounces egg whites (2/3 cup; 170g), from 5 to 6 large eggs

• 12 1/4 ounces plain or toasted sugar (about 1 3/4 cups; 340g) (see notes)

• 3/4 teaspoon (3g) Diamond Crystal kosher salt, or more to taste; for table salt, use about half as much by volume or the same weight

• 1/4 teaspoon cream of tartar

• 1 teaspoon (5ml) vanilla extract, or more to taste

Instructions:

For a Stand Mixer With a Bowl-Lift Design: Tear off a long strip of foil and crumple it into a thick ring. Place it in the bottom of a 3-quart saucier, or similarly large, wide pot, and fill with roughly 1 1/2 inches water. Place over high heat until bubbling-hot, then adjust the temperature to maintain a gentle simmer.

In a stainless steel stand mixer bowl, combine egg whites, toasted sugar, salt, and cream of tartar. Set over the steaming water so that the bowl is resting on the foil ring and touching neither the water nor the pot itself. Cook, stirring and scraping constantly with a flexible spatula, until egg whites register 175°F (79°C) on a digital thermometer; this should take no longer than 10 to 12 minutes. Transfer bowl to a stand mixer fitted with a whisk attachment.

For a Stand Mixer With a Tilt-Head Design: Fill a large pot with a few inches of water. Place over high heat until bubbling-hot. In a large glass or ceramic bowl, combine egg whites, toasted sugar, salt, and cream of tartar. Set bowl over the steaming water, then cook, stirring and scraping constantly with a flexible spatula, until egg whites register 175°F (79°C) on a digital thermometer; this should take no longer than 12 minutes. Scrape mixture into the stand mixer bowl and fit stand mixer with a whisk attachment.

Add vanilla extract, and whip the meringue on high speed until glossy, stiff, and cool to the touch. Along the way, pause mixing to taste the meringue, adjusting salt and vanilla as needed; if using an extract of another flavor, fold it in with a flexible spatula at the very end, as the oil content of flavors like citrus, almond, or mint may otherwise deflate the meringue.

Use immediately as a frosting for cake, and serve as soon as possible; at cool room temperature, the frosting will hold for about 24 hours, as the cake will slowly absorb the meringue over time. If desired, after frosting a cake, the exterior layer of meringue can be toasted like a marshmallow using a culinary blowtorch.

Troubleshooting: While the approximate cooking times for the water bath are estimations at best, and will naturally vary from kitchen to kitchen, substantially missing the mark indicates heats that are vastly too high or low. When the meringue cooks much too fast, it is prone to scrambling, regardless of how thoroughly the bowl is scraped, resulting in a lumpy texture and eggy flavor. When the meringue is cooked too slowly, excess evaporation will dry the meringue, making it grainy and dense. In either event, adjusting the heat as needed will resolve the issue.

Notes:

Though technically optional, using quick-toasted sugar will dramatically tame the sweetness of this frosting, while also adding subtle depth of flavor. Or, for a bolder (and entirely different) flavor, try using a light brown sugar (which will produce sea foam frosting) or raw sugar instead; for more information, see our guide to raw sugars.

A Maryland staple, these crab cakes are made from fresh lump crab meat and just enough filler to bind the crabmeat together.

It’s very important to use fresh, good-quality lump crab meat. Look for fresh-off-the-boat crab meat, which is sold in a clear plastic container, usually resting on ice in the seafood department. It’s expensive, but one pound is enough to make six generous crab cakes (or 12 mini ones), which feeds my family of four easily.

If fresh lump crab meat is not available, the second-best option is refrigerated crab meat, such as Phillip’s, which is readily available year-round. Avoid shelf-stable canned crab meat, which contains additives that affect the taste and texture of the meat. (For a less expensive alternative to crab cakes, or when fresh crab meat is not in season, try fresh salmon cakes.)

Note that celery is not traditional in Maryland crab cakes, but I love the little crunch it adds; feel free to leave it out if you’re a purist.

A Maryland staple, these crab cakes are made from fresh lump crab meat and just enough filler to bind the crabmeat together.

Servings: Makes 6 large crab cakes

Prep Time: 30 Minutes

Cook Time: 10 Minutes

Total Time: 40 Minutes, plus at least 1 hour to let the crab cakes set

INGREDIENTS:

FOR THE CRAB CAKES

• 2 large eggs

• 2½ tablespoons mayonnaise, best quality such as Hellmann’s or Duke’s

• 1½ teaspoons Dijon mustard

• 1 teaspoon Worcestershire sauce

• 1 teaspoon Old Bay seasoning

• ¼ teaspoon salt

• ¼ cup finely diced celery, from one stalk

• 2 tablespoons finely chopped fresh parsley

• 1 pound lump crab meat (see note below)

• ½ cup panko

• Vegetable or canola oil, for cooking

FOR THE QUICK TARTAR SAUCE

• 1 cup mayonnaise, best quality such as Hellmann’s or Duke’s

• 1½ tablespoons sweet pickle relish

• 1 teaspoon Dijon mustard

• 1 tablespoon minced red onion

• 1-2 tablespoons lemon juice, to taste

• Salt and freshly ground black pepper, to taste

INSTRUCTIONS:

FOR THE CRAB CAKES

1. Line a baking sheet with aluminum foil for easy clean-up.

2. Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well.

3. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; using a rubber spatula, gently fold the mixture together until just combined, being careful not to shred the crab meat.

4. Shape into 6 cakes (each about ½ cup) and place on the prepared baking sheet.

5. Cover and refrigerate for at least 1 hour. This helps them set.

6. Preheat a large nonstick pan over medium heat and coat with oil.

7. When the oil is hot, place the crab cakes in the pan and cook until golden brown, 3 to 5 minutes per side.

8. Be careful as oil may splatter. Serve the crab cakes warm with the tartar sauce.

FOR THE QUICK TARTAR SAUCE

In a small bowl, whisk together the mayonnaise, relish, mustard, onion, and lemon juice. Season with salt and pepper, to taste. Cover and chill until ready to serve.

Make-Ahead Instructions: The crab cakes can be formed, covered, and refrigerated a day ahead of time before cooking. The tartar sauce can be made and refrigerated up to 2 days in advance.

Note: If you can only find jumbo lump crab meat, you may need to break the pieces up a bit. If the clumps are too large, the crab cakes won’t hold together well.

NUTRITIONAL INFO:

Serving size:2 crab cakes

Calories299Fat14gSaturatedfat3gCarbohydrates:9gSugar:1gFiber:1g Protein:32gSodium:1141mgCholesterol:275 mg

This Mississippi Mud Cake recipe is a decadent dessert that everyone will love. Featuring a gooey and moist chocolate cake topped with mini marshmallows, pecans, and chocolate icing, this classic recipe never disappoints. This indulgent cake is perfect for any occasion!

This Mississippi mud cake is perfect for the chocolate lover in your life! With a layer of tender, chocolatey cake topped with marshmallows, pecans, and chocolate icing, this cake practically bursts with chocolate flavors. You will love how moist and rich this cake is. It will melt in your mouth. 

PRO TIPS FOR MAKING THIS RECIPE

• The cake will have the texture of a fudgy brownie. It will puff around the sides but will fall a little during cooling.

• If you’re not a fan of pecans, you can swap them for walnuts.

• Make sure to use room temperature ingredients so the ingredients mix smoothly into the batter. Overmixing the batter will lead to a tough, dry, and dense cake.

• I highly recommend using a kitchen scale to measure your flour as it’s the most accurate method and will prevent you from ending up with a dense cake. If you don’t have a scale, fluff your flour with a spoon and spoon it into your cups before leveling it off with a knife. This method prevents you from overpacking the measuring cup.

• Similarly, use a scale to measure the powdered sugar for the icing, as you do not want the icing to be too thick. If you add too much powdered sugar, your icing will be more like frosting and won’t drizzle the cake over as smoothly.

• As this Mississippi mud cake is a fudgy brownie-like texture, you must allow for it to cool before slicing into it. This ensures you get perfectly clean slices and that they hold their shape.

• If you only have jumbo marshmallows, you can cut them into smaller pieces to mimic mini marshmallows

Perfect for the chocolate lover in your life, this Mississippi mud cake is gooey, moist, and full of chocolate flavor. Everyone will be reaching for a second slice of this tender cake!

Prep Time: 10min

Cook Time: 30min

Total Time: 40min

Servings: 12 servings

Calories: 751kcal

Ingredients:

For the Cake:

• 2¼ cups all-purpose flour (210g)

• ¾ cup unsweetened cocoa powder (60g)

• 2 teaspoon baking powder

• ¾ teaspoon salt

• ½ teaspoon baking soda

• 2 cups granulated sugar (400g)

• 1 cup vegetable oil (240mL)

• ¾ cup whole milk (180ml)

• 4 large eggs

• 1 teaspoon vanilla extract

• 1 (10-ounce bag) mini marshmallows (283g)

• 1 cup chopped pecans (113g)

For the Icing:

• ½ cup unsalted butter (113g)

• 3 tablespoons unsweetened cocoa powder

• 5 tablespoons whole milk

• 3 cups confectioners’ sugar (360g)

• 1 teaspoon vanilla extract

Instructions:

For the Cake:

Preheat the oven to 350°F. Spray a 9×13-inch baking pan with baking spray.

In a medium bowl, whisk together the flour, cocoa, baking powder, salt, and baking soda.

In a large mixing bowl, whisk together the sugar, oil, milk, eggs, and vanilla. Add the flour mixture to the sugar mixture and stir until well combined and smooth. Pour the batter into the prepared cake pan.

Bake for 30 to 35 minutes or until the center of the cake is springy to the touch.

Meanwhile, after the cake has been baking for 15 minutes, make the icing.

For the Icing:

In a medium saucepan, melt the butter over medium-low heat. Whisk in the cocoa powder and milk until smooth. Add the powdered sugar and vanilla, and whisk until smooth. Remove from the heat and keep warm.

For the Assembly:

Remove the cake from the oven and immediately top with marshmallows and pecans. Drizzle the icing over the marshmallows and pecans. Let the cake cool completely before serving.

Notes:

• The cake will have the texture of a fudgy brownie. It will puff around the sides but will fall a little during cooling.

• If you’re not a fan of pecans, you can swap them for walnuts.

• Make sure to use room temperature ingredients so the ingredients mix smoothly into the batter. Overmixing the batter will lead to a tough, dry, and dense cake.

• I highly recommend using a scale to measure your flour as it’s the most accurate method and will prevent you from ending up with a dense cake. If you don’t have a scale, fluff your flour with a spoon and spoon it into your cups before leveling it off with a knife. This method prevents you from overpacking the measuring cup.

• Similarly, use a scale to measure the powdered sugar for the icing, as you do not want the icing to be too thick. If you add too much powdered sugar, your icing will be more like frosting and won’t drizzle the cake over as smoothly.

• As this Mississippi mud cake is a fudgy brownie-like texture, you must allow for it to cool before slicing into it. This ensures you get perfectly clean slices and that they hold their shape.

• If you only have jumbo marshmallows, you can cut them into smaller pieces to mimic mini marshmallows.

Nutritional Info:

Calories: 751kcal | Carbohydrates: 107g | Protein: 8g | Fat: 36g | Saturated Fat: 10g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 85mg | Sodium: 316mg | Potassium: 224mg | Fiber: 4g | Sugar: 78g | Vitamin A: 366IU | Vitamin C: 0.1mg | Calcium: 97mg | Iron: 3mg

STEAK:

• 1 Ib. steak, cut into cubes (you can use Ribeye or Sirloin)

• 1/2 cup + 1 Tbsp extra virgin olive oil, divided

• 1/4 cup soy sauce

• 1/4 cup Worcestershire sauce

• 1 Tbsp garlic powder

• 1 Tbsp Cajun seasoning

• 1 Tbsp hot sauce

• 1 Tbsp brown sugar

• 1 tsp ground black pepper

• 2 Tbsp butter

• 2 garlic cloves, minced

• 1/8 – 1/4 tsp crushed red chili pepper flakes (optional)

PASTA:

• ½ tsp salt

• 1 Tbsp olive oil

• 1 Ib. Penne Pasta

SHRIMP:

• 10 oz shrimp, peeled and deveined (if frozen, thawed)

• 1 Tbsp olive oil

• 1 Tbsp cajun seasoning

• Pinch of Salt

• Pinch of freshly ground black pepper

ALFREDO SAUCE:

• ½ cup unsalted butter

• 4 oz. cream cheese softened to room temperature

• 2 cups (1 pint) heavy cream

• 1 Tbsp Cajun seasoning

• 1/2 tsp salt, or to taste

• 1/2 tsp freshly ground black pepper, or to taste

• 1 and ½ cups freshly grated Parmesan

INSTRUCTIONS:

1. Place the steak pieces inside of a Ziploc bag. Set aside.

2. Combine 1/2 cup extra virgin olive oil, soy sauce, Worcestershire sauce, garlic powder, Cajun seasoning, hot sauce, brown sugar, and ground black pepper in a small bowl.

3. Pour the marinade inside of the Ziploc bag, covering the meat. Seal tightly and refrigerate for 6-8 hours or preferably overnight.

For the Pasta 

1. Fill a large pot with water and add ½ teaspoon of salt and 1 tablespoon of olive oil. Bring to a boil.

2. Add the pasta to the boiling water and cook according to package directions.

3. Drain the pasta water and set the noodles aside.

FOR THE SHRIMP:

1. In a medium bowl, add shrimp, olive oil, cajun seasoning, and a pinch of salt and pepper and toss to combine and coat the shrimp.

2. Add shrimp to hot skillet and cook, stirring constantly until shrimp is pink. Scrape shrimp into a separate bowl and set aside.

FOR THE STEAK:

1. Heat 1 tablespoon of olive oil in the hot skillet.

2. Remove steak marinade from the refrigerator. Remove the steak chunks from the marinade and place them in the same skillet in a single layer.

3. Cook for 2-4 minutes, stirring occasionally until golden brown.

4. Add butter, minced garlic, and crushed red pepper flakes and continue to cook for 1-2 minutes, stirring and tossing to coat the steak. Scrape into a separate bowl and set aside.

FOR THE ALFREDO SAUCE:

1. In the same skillet, melt the butter over medium-low heat. Once the butter is melted, add the cream cheese and heat until softened.

2. Pour in heavy cream and season with Cajun spice, salt, and pepper. Whisk to combine.

3. Bring to a low boil. Once boiling, decrease the heat to low and allow the sauce to simmer for 8-10 minutes, whisking occasionally. The sauce should be thick enough to coat a spoon.

4. Once the sauce has thickened, turn off the heat and add the parmesan. Stir until cheese is melted and combined. Taste the sauce and adjust the seasonings to your preference.

5. Add the pasta and toss it around to coat in the Alfredo. Toss in the steak, and shrimp and stir to combine. Serve and enjoy!

NOTES:

You can definitely use your favorite marinade recipe or prepare your steak however you prefer

These Oven-Fried chicken legs are tender and juicy with a deliciously crispy skin. An easy homemade BBQ sauce adds sticky goodness to these drumsticks that are baked in the oven instead of grilled. Serve with mashed potatoes or seasoned rice and drizzle the BBQ sauce over top.

Did you know it’s possible to make tender, juicy baked BBQ chicken legs at home? These drumsticks are coated in a barbecue sauce and baked in the oven for the perfect crispy skin (that doesn’t require a deep fryer or grill).

These drumsticks will rival your favorite chicken restaurant — and the best part is they only require five minutes of active hands-on time!

How to Make Oven-Fried Chicken Legs?

Homemade baked drumsticks are super easy to make with chicken drumsticks and a homemade barbecue sauce. You’ll find the full step-by-step recipe below, but here’s what you can expect:

Start by making the barbecue sauce, with ketchup, vinegar, water, brown sugar, butter, salt, Worcestershire sauce, dry mustard, and chili powder. Coat the drumsticks with the sauce, then bake them until the juices run clear and the chicken reaches an internal temperature of 165 degrees F.

Do You Put Barbecue Sauce on Before or After Baking?

This recipe calls for you to add the barbecue sauce before baking, but there’s nothing stopping you from whipping up a second batch of sauce to add to the drumsticks after.

Should You Bake BBQ Drumsticks Covered or Uncovered?

For perfectly tender, juicy chicken drumsticks, you should bake them covered with foil — just like in this recipe. You can take the foil off for the last few minutes of the bake to let the skin crisp up, though.

How Long Do You Bake BBQ Chicken Legs?

Baking time for drumsticks will vary depending on the size of them. This recipe calls for an hour of baking time. But, you’ll know when the drumsticks are done with the juices run clear and a digital thermometer reads 165 degrees F when inserted near the bone.

How to Store Baked BBQ Chicken Legs

Store leftover drumsticks in an airtight container in the fridge for up to four days. Reheat in the oven until warmed through — or eat them cold!

How to Freeze Baked BBQ Chicken Legs

Freeze cooked chicken legs in a zip-top freezer bag labeled with the date for up to three months. Thaw in the fridge overnight.

Prep Time: 5 mins

Cook Time: 1 hr

Total Time: 1 hr 5 mins

Servings: 3

Yield: 6 drumsticks

INGREDIENTS:

• 6 chicken drumsticks

• ⅓ cup ketchup

• ⅓ cup white vinegar

• ½ cup water, or more to taste (Optional)

• ¼ cup brown sugar

• 4 teaspoons butter, cut into small chunks

• 1 teaspoon salt, or to taste

• 2 teaspoons Worcestershire sauce, or to taste

• 2 teaspoons dry mustard

• 2 teaspoons chili powder, or to taste

INSTRUCTIONS:

1. Assemble ingredients, preheat oven to 400 degrees F (200 degrees C), and place drumsticks in a 7×11-inch baking dish.

2. Whisk ketchup, vinegar, water, brown sugar, butter, salt, Worcestershire sauce, mustard, and chili powder together in a bowl; pour mixture over drumsticks. Cover with aluminum foil.

3. Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour, turning chicken about halfway through.

4. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

5. Serve hot and enjoy!

Nutritional Info:

Servings Per Recipe: 3

Calories 443 Total Fat 22g 28%Saturated Fat 8g 39%Cholesterol 142mg 47%Sodium 2072mg 90%Total Carbohydrate 21g 8%Dietary Fiber 1g 3%Total Sugars 18gProtein 39gVitamin C 6mg 29%Calcium 49mg 4%Iron 3mg 15%Potassium 506mg 11

My favorite cheesy, creamy, garlicky, always-delicious scalloped potatoes recipe.

Scalloped Potatoes are an easy classic recipe, perfect for your Easter dinner, Christmas, Thanksgiving or even just for Sunday dinner.

In this side dish, thinly sliced potatoes and onions are layered in an easy homemade cream sauce and baked until tender, golden, and bubbly. Potato perfection!

POSSIBLE RECIPE VARIATIONS:

There are all sorts of delicious ways that you can customize these homemade scalloped potatoes if you would like. For example, feel free to…

Add bacon or ham: Diced cooked bacon or ham would be a delicious addition here! (Or go for the gold and make scalloped potatoes with ham and bacon!)

Add greens: Fresh kale or baby spinach would also be delicious. Just stir a large handful to the sauce before layering the potatoes.

Add pesto: For an extra herby twist, feel free to stir 1/4 cup of basil pesto into the sauce.

Use half sweet potatoes: I also love making a version of this dish with half Yukon gold and half sweet potatoes. The sweet/savory combo is such a winner.

Use a different cheese: Mozzarella, gouda, fontina or gruyere would also be delicious in place of the sharp cheddar. Or you could also sprinkle some extra crumbled/diced brie, goat cheese, or feta into the casserole.

Use cream: Feel free to sub in heavy cream for half of the milk for an even creamier dish.

Make it gluten-free: Just use a gluten-free all-purpose flour blend (in place of the standard AP flour). Or whisk 2 tablespoons of cornstarch into the cold milk before adding it to the sauce.

Tips for Perfect Scalloped Potatoes

• Slice the potatoes evenly to ensure the scalloped potatoes cook evenly

• Use a mandoline to make this job extra quick (a $25 mandoline like this one does a great job and will save you lots of time)

• A roux is the foundation for a creamy sauce. A roux just means to cook fat (in this case butter) and flour and add liquid to make a sauce!

• If you decide to add cheese to the sauce (which will actually make these into Potatoes Au Gratin) remove the sauce from the stove and stir in 1 1/2 to 2 cups of cheese (cheddar/gruyere are great choices).

• Season the potatoes with salt and pepper between layers.

• Cover with foil while it bakes, this allows it to steam and the potatoes will cook a bit faster.

To Make Scalloped Potatoes Ahead of Time

• To make these ahead of time (and keep cooking fast on the day of serving) we have tested partially baking them with great results.

• Bake the dish covered for 50-60 minutes.

• Remove from the oven and cool completely on the counter (leave them covered, the steam will help to finish cooking).

• Cover well and refrigerate.

• On the day of serving, remove from the fridge at least 30 minutes before baking. Bake uncovered about 35 minutes or until heated through.

PREP TIME: 15 MIN

Cook Time: 55 MIN

TOTAL TIME: 80 MIN

Yield: 10 -12 SERVINGS

INGREDIENTS:

• 3 tablespoons butter

• 1 small white or yellow onion, peeled and thinly sliced

• 4 large garlic cloves, minced

• 1/4 cup all-purpose flour

• 1 cup chicken stock or vegetable stock

• 2 cups whole milk (or half and half)

• 1 1/2 teaspoons Kosher salt

• 1/2 teaspoon black pepper

• 2 teaspoons fresh thyme leaves, divided

• 4 pounds Yukon Gold Potatoes, sliced into 1/8-inch rounds

• 2 cups freshly-grated sharp cheddar cheese*, divided (feel free to add more cheese if you’d like)

• 1/2 cup freshly-grated Parmesan cheese, plus extra for serving

INSTRUCTIONS:

1. Prep oven and baking dish: Heat oven to 400°F. Grease a 9 x 13-inch baking dish with cooking spray, and set it aside.

2. Sauté the onion and garlic. Melt butter in a large sauté pan over medium-high heat. Add onion, and sauté for 4-5 minutes until soft and translucent. Add garlic and sauté for an additional 1-2 minutes until fragrant. Stir in the flour until it is evenly combined, and cook for 1 more minute.

3. Simmer the sauce. Gradually pour in the stock, and whisk until combined. Add in the milk, salt, pepper, and 1 teaspoon thyme, and whisk until combined. Continue cooking for an additional 1-2 minutes until the sauce just barely begins to simmer around the edges of the pan and thickens. (Avoid letting it reach a boil.) Then remove from heat and set aside.

4. Layer the potatoes. Spread half of the sliced potatoes in an even layer on the bottom of the pan. Top evenly with half of the cream sauce. (I usually strain out all of the onions and add them here too.) Then sprinkle evenly with 1 cup of the shredded cheddar cheese, and all of the Parmesan cheese. Top evenly with the remaining sliced potatoes, the other half of the cream sauce, and the remaining 1 cup of cheddar cheese.

5. Bake: Cover the pan with aluminum foil and bake for 30 minutes. The sauce should be nice and bubbly around the edges. Then remove the foil and bake uncovered for 25-30 minutes, or until the potatoes are cooked through.

6. Cool. Transfer the pan to a cooling rack, and sprinkle with the remaining teaspoon of thyme and extra Parmesan.

7. Serve. Serve warm.

NOTES:

Shredded cheese: As always when melting shredded cheese into a recipe, it’s best if you grate the cheese yourself just before adding it to the recipe. Store-bought shredded cheese usually contains a coating that prevents it from melting smoothly.

Nutritional Info:

Calories: 286 | Carbohydrates: 39g | Protein: 9g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 484mg | Potassium: 1122mg | Fiber: 6g | Sugar: 5g | Vitamin A: 465IU | Vitamin C: 30.8mg | Calcium: 179mg | Iron: 7.7mg

Cherry Salad is a fluff salad recipe with six ingredients and takes only minutes to make. It’s an easy dessert or side dish perfect for potlucks and holidays. 

This vintage salad is perfect as a side dish or even a dessert. The dish is a creamy, sweet, filling, and rich fruit salad. We love taking it to potlucks, summer BBQs, and holiday parties because it feeds a crowd. Plus, it is a no-bake side dish that frees up our oven and stovetop for other recipes we are making. 

This Cherry Fluff Salad comes together in a matter of minutes. And you throw everything together in a bowl, mix it, and chill it before serving. 

We love the pink color of the fluff salad from the cherry pie filling. It makes for a fun and festive dish to serve during the holiday season.

Recipe Variations and Substitutions

Instead of Cool Whip, you can use 2 cups of whipping cream whipped to stiff peaks (so 4 cups of whipped cream).

Storage Tips 

SERVE: You can leave this Cherry Salad out for longer than 2 hours before it needs to be covered and refrigerated.

STORE: Leftovers will stay fresh for about 3-5 days when kept in an airtight container in your fridge.

FREEZE: This salad does not freeze well as the texture is no longer soft and fluffy as it defrosts, so we do not recommend freezing it.

Cherry Salad is a fluff salad recipe made with six ingredients and takes only minutes to make. It’s an easy dessert or side dish perfect for potlucks and holidays.

Prep Time: 10mins

Chill Time: 1hr

Total Time: 1hr 10mins

 Servings: 12 people

Ingredients:

• 21 oz canned cherry pie filling

• 14 oz can sweetened condensed milk

• 20 oz can crushed pineapple drained well

• 2 cups mini marshmallows

• 8 oz container Cool Whip thawed

• 1 cup pecans chopped roughly, optional

Instructions:

MAKE FLUFF:

1. In a large bowl, stir together cherry pie filling, sweetened condensed milk, and pineapple.

2. Stir in marshmallows.

3. Fold in Cool Whip and pecans.

CHILL AND SERVE:

1. Cover with plastic wrap and store in the refrigerator for at least 1 hour, or overnight, before serving.

Nutritional Info:

Serving: 1cup | Calories: 303kcal | Carbohydrates: 52g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 14mg | Sodium: 72mg | Potassium: 288mg | Fiber: 2g | Sugar: 33g | Vitamin A: 251IU | Vitamin C: 7mg | Calcium: 133mg | Iron: 1mg

This chipped beef recipe is straight from my mom. We called it SOS (Same Ole Stuff), and it’s great comfort food! It’s easy to make and tastes great with a cold beer.

Get back to basics with this creamed chipped beef on toast recipe. The delicious comfort food is quick, easy, and ultra satisfying.

What Is Chipped Beef?

Chipped beef is pressed, salted, and dried beef. The thin, flexible slices are usually sold in glass jars. Creamed chipped beef (often called SOS) is chipped beef cooked in a cream sauce. A popular meal in the military, the comforting dish is traditionally served over toast.

Creamed Chipped Beef on Toast Ingredients

It’s easy to make this creamed chipped beef on toast recipe with just five ingredients:

Butter and flour: This top-rated recipe starts with a simple roux made of butter and flour.

Milk: Slow stir the (warm, not cold) milk into the roux.

Dried beef: You’ll need one 8-ounce jar of dried beef. If you’re sensitive to salt, you may want to rinse the beef before you chop it.

Cayenne: A pinch of cayenne pepper adds a subtle hint of heat.

Bread: Serve the creamed chipped beef on a slice of toasted bread.

Tip: This recipe can also be made with 3/4 pound browned, drained hamburger meat.

Best Bread for Chipped Beef on Toast

Choose a sturdy white loaf that will stand up to the heavy topping. Brioche, sourdough, and country white bread are all great options. Some people like serving the gravy over toasted English muffins.

How to Make Chipped Beef on Toast

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make creamed chipped beef on toast:

💦Whisk the flour into the melted butter, then slowly stir in the milk

💦Bring to a boil. Stir in the dried beef and cayenne.

💦Cook until warmed through. Serve on toast.

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Servings: 4

Ingredients:

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 1 ½ cups warm milk

• 1 (8 ounce) jar dried beef, chopped

• 1 pinch cayenne pepper

• bread, toasted

Instructions:

1. Melt butter in a medium saucepan over low heat.

2. Add flour and whisk until smooth.

3. Add milk a little at a time, whisking well after each addition.

4. Bring to a boil over medium-high heat and cook, stirring, until thickened.

5. Stir in beef and cayenne; cook until warmed through. Serve over toast.

Nutritional Info:

Servings Per Recipe: 4

Calories 197%Total Fat 9g 11%Saturated Fat 5g 27%Cholesterol 67mg 22%Sodium 1641mg 71%Total Carbohydrate 9g 3%Dietary Fiber 0g 0%Total Sugars 6gProtein 21gVitamin C 0mg 1%Calcium 114mg 9%Iron 2mg 9%Potassium 276mg 6%

This delicious recipe for Melt in Your Mouth Chicken is a real winner!

Mayo and parmesan chicken is always a recipe favorite. This extra quick and easy recipe has a creamy parmesan sauce that coats the chicken breasts. Then all that’s left to do is to bake them in the oven to tender & juicy perfection!

Why We Love This Chicken!

This is an easy chicken breast recipe that is perfect for all-week meal prep! Bake in one dish and use for healthy and tasty meals all week long!

It’s versatile, and the sauce can be made ahead of time. Short on time? Use frozen chicken tenders and serve them in a wrap, soups, or use to top a salad!

Everything goes with this tasty recipe, and it’s ideal for company; try serving it with roasted asparagus and a side of garlic mashed potatoes or risotto. Or, go for an easy broccoli salad and a side of the best cheesy bread ever!

Prep Time: 5mins

Cook Time: 45mins

Total Time: 50mins

 Servings: 4 servings 

Ingredients:

• 1 lb chicken breasts

• ⅔ cup mayonnaise

• ½ cup parmesan cheese shredded

• 1 teaspoon garlic powder

• 1 teaspoon seasoning salt

• ½ teaspoon black pepper

Instructions:

1. Preheat oven to 375°F.

2. Mix mayonnaise, parmesan cheese, garlic powder, seasoning salt, and pepper in a small bowl.

3. Place chicken in a baking dish and cover with the parmesan mixture.

4. Bake for 40-45 minutes or until chicken reaches 165°F internally.

Nutritional Info:

Serving: 1g | Calories: 435kcal | Carbohydrates: 1g | Protein: 29g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 1151mg | Potassium: 451mg | Fiber: 1g | Sugar: 1g | Vitamin A: 157IU | Vitamin C: 1mg | Calcium: 159mg | Iron: 1mg

Tender ribeye steaks cooked to juicy perfection is the best way to enjoy steaks at home (and it’s not difficult to make)!

This amazing cut of beef is definitely a favorite and in my opinion, one of the most flavorful out there. There is no need for special or fancy ingredients, just steaks, seasonings, a brush of oil, and a pat of butter for perfection.

A Perfect Steak Every Time!

This recipe ensures a perfectly juicy ribeye steak every time!

Steaks can be cooked in the oven or on the grill.

A simple cut of beef is packed with flavor without a lot of fancy ingredients, sauces, or marinades.

This is a “foundation” recipe and truly, anyone can make great steaks.

Tips for Perfection

Making a great steak is not difficult but here are some things to ensure it’s perfect every time!

Prep:

If using frozen steak, be sure to let it fully thaw.

Bring steaks to room temperature before cooking.

A bit of vegetable or canola oil before seasoning helps the seasonings stick.

Season steaks just before cooking.

Preheat the cast iron pan, oven and/or grill.

Cooking:

Searing the outside of the meat helps ensure the juices are sealed inside.

Do not press the steak as it is cooking on the grill.

Use a meat thermometer and be sure not to overcook.

Remove the steaks a few degrees before they reach the desired temperature as they will continue to rise a few degrees as they rest.

Always rest steaks 5-10 minutes before serving for best results.

PREP TIME: 5min

COOK TIME: 15min

REST TIME: 10min

TOTAL TIME: 30min

SERVINGS: 2 steaks

Ingredients:

• 2 ribeye steaks 1″ thick

• 2 tablespoons olive oil or vegetable

• steak seasoning or kosher salt & pepper, to taste

• 2 tablespoons butter or herbed butter

Instructions:

Remove steaks from the fridge at least 45 minutes before cooking.

Just before cooking, rub steaks with olive oil and generously season to taste.

Grill

Preheat grill to medium heat (approximately 375°F).

Prepare steaks as above and grill 5-6 minutes per side for medium-rare or 6-7 minutes per side for medium.

Remove from the grill and top with a pat of butter, loosely tent with foil. Rest steaks 5-10 minutes before serving.

Notes:

Oven

Preheat the oven to 400°F.

Heat a large cast-iron pan on the stove over medium-high heat.

Add steaks and cook 2 minutes per side to brown. Place the pan in the oven and roast 11-14 minutes or until the ribeyes reache the desired temperature.

Immediately remove steaks from the pan and place on a plate to rest. Top steaks with a pat of butter, loosely tent with foil.

Rest steaks 5-10 minutes before serving.

Cooking Times/Temperatures

Cook times provided are approximate for a 1″ steak and will vary based on steak thickness and temperature.

Remove steaks from the heat about 5°F before it reaches the desired temperature as the temperature will continue to rise. The FDA recommends a minimum temperature of 145°F with a 3-minute rest.

Rare: 125°F

Medium-Rare: 135°F

Medium: 145°F

Medium Well: 155°F

Well: 160°F

Nutritional Info:

Calories: 694, Carbohydrates: 1g, Protein: 46g, Fat: 57g, Saturated Fat: 23g, Cholesterol: 168mg, Sodium: 218mg, Potassium: 606mg, Sugar: 1g, Vitamin A: 384IU, Calcium: 16mg, Iron: 4mg

This honey garlic shrimp is undoubtedly a dinner favorite! Juicy shrimp are coated in a savory-sweet n’ garlicky glaze. And the best part? It’s done in about 20 minutes!

IT’S ALL ABOUT THE HONEY GARLIC SAUCE

What makes this dish so yummy is the sticky-sweet, savory sauce – with a little kick. Honey and garlic are the main components here, but there’s a few other additions to make it lip smackin’ good.

Honey: Gives the sauce that sticky-sweet texture and flavor.

Tamari Soy Sauce: I’m using tamari soy sauce as I’m gluten-free (and honestly, I think it tastes better than regular soy sauce anyway – it’s richer!). But if you’re soy-free, feel free to swap in coconut aminos.

Garlic and Ginger: The ultimate aromatic duo that adds a serious punch of flavor.

Crushed Red Pepper Flakes: Just a sprinkle is all you need for a little heat.

Garnishes: A little sprinkle of finely diced herbs and sliced green onion add that little something extra.

TURN THIS SINGLE RECIPE INTO A VARIETY OF SHRIMP MEALS

A classic rice plate combo is a given, but get creative with bowls and wraps to keep your meals interesting throughout the week.

Plate: Serve this with fresh rice (or cauliflower rice), with a side of cooked greens such as sauteed spinach, sauteed cabbage, or sauteed snap peas.

Bowl: Make a rice or grain bowl out of it with garlic bok choy, roasted broccoli (or other roasted veggies), and lots of green onion.

Wrap: For a low-carb option, remove the tails from the shrimp and wrap them in butter leaf lettuce along with bean sprouts and sliced green onions. You’re going to love this fresh combo.

PREP TIME: 2mins

COOK TIME: 4mins

MARINATE TIME: 20mins

TOTAL TIME: 26mins

Ingredients:

• ⅓ cup honey

• ¼ cup tamari soy sauce (or coconut aminos)

• 4 garlic cloves minced

• 1 teaspoon freshly grated ginger

• ¼ teaspoon crushed red pepper flakes

• 1 tablespoon olive oil

• 1 pound raw shrimp peeled and deveined

• 1 tablespoon finely chopped cilantro or parsley

• 1 green onion thinly sliced

Instructions:

1. In a small bowl, stir together the honey, soy sauce, garlic, ginger and red pepper flakes.

2. Place the shrimp into a separate bowl and pour 1/3 of the sauce on top. Toss to coat the shrimp, then marinate for 15-20 minutes.

3. Heat the oil in a pan on medium-high heat. Add the shrimp (discarding any leftover marinade) and cook for 1 to 2 minutes on each side, until pink and just barely cooked through.

4. Pour the remaining 2/3 sauce into the pan and bring to a simmer, stirring with the shrimp as it slightly reduces and warms through, for about a minute.

5. Turn off the heat, stir in the cilantro or parsley, and top with sliced green onions before serving.

Notes:

This is the gluten-free tamari soy sauce I use and love. I also buy the low-sodium version.

Nutritional Info:

Calories: 245kcal | Carbohydrates: 25g | Protein: 25g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 286mg | Sodium: 940mg | Potassium: 161mg | Fiber: 1g | Sugar: 24g | Vitamin A: 67IU | Vitamin C: 6mg | Calcium: 177mg | Iron: 3mg

Garlic Roll Cupcakes – great with pasta! Super easy to make with only 4 ingredients! Refrigerated bread sticks, garlic seasoning, butter and parmesan cheese baked in a muffin tin – SO yummy. I could eat the whole pan myself!! Great with pasta, soups, casseroles and grilled meats. Ready to eat in 15 minutes!

These garlic rolls are super easy to make. Open a can of refrigerated bread sticks and separate into individual bread sticks. Mix together butter and garlic bread seasoning. Spread over bread stick dough. Sprinkle with parmesan cheese and rolll up. Sprinkle with additional parmesan cheese and place in a muffin pan and bake.

Yield: 12 rolls

Prep Time: 10mins

Cook Time: 12 mins

Total Time: 22mins

Garlic Roll Cupcakes – great with pasta! Super easy to make with only 4 ingredients! Refrigerated bread sticks, garlic seasoning, butter and parmesan cheese baked in a muffin tin – SO yummy. I could eat the whole pan myself!!

Ingredients:

• 1 (11-oz) can refrigerated breadsticks

• ¼ cup butter, softened

• 1 tsp garlic bread seasoning

• 1 Tbsp grated parmesan cheese

• ⅓ cup shredded parmesan cheese

Instructions:

1. Preheat oven to 400ºF.

2. Lightly spray a 12-cup muffin pan with cooking spray.

3. Combine softened butter, garlic bread seasoning and 1 Tbsp grated parmesan.

4. Unroll breadsticks and separate into individual bread sticks.

5. Spread garlic butter over each bread stick.

6. Roll up and place into muffin pan.

7. Sprinkle each bread stick wtih some shredded or grated parmesan.

8. Bake 12-15 minutes, until golden brown.

Notes:

• I used Johnny’s Garlic Seasoning that I picked up at Costco last week. If you don’t have Johnny’s Garlic Seasoning, just use another brand of garlic bread seasoning or garlic & herb seasoning.

• If you can’t find a can of the Pillsbury bread sticks, you can substitute a can of refrigerated French Bread Dough or Thin Crust Pizza. Unroll the dough at the seam and cut into 12 strips.

• You can use freshly grated parmesan cheese or the stuff in the green can. I used a combination of the green can and shredded parmesan cheese on top.

Did you make this recipe?

 

Stepping in to fall with this apple crumble cheesecake. This cheesecake if full of fall flavors. It has a cinnamon and nutmeg cookie crust, cheesecake filling and topped with cinnamon sugar apples and lots of crumble.

This apple crumble cheesecake is a perfect fall dessert. It has apples and cinnamon giving it lots of flavor. The crust is spiced with nutmeg and cinnamon. It lifts the cheesecake to another level together with the cinnamon sugar apples and crumble. They are all tired together perfectly with the creamy cheesecake filling.

WHY THIS RECIPE WORKS

Cinnamon sugar apples: This cheesecake burst off apple flavor! It has diced apples covered in cinnamon sugar.

Cinnamon and nutmeg crust: The crust is spiced with cinnamon and nutmeg which takes this cheesecake to another level.

Crunchy crumble: The crumble is the cherry on top of this cheesecake, giving crunch and delicious flavor.

Creamy cheesecake filling: The creamy and smooth cheesecake filling ties together this delicious cheesecake.

Apple crumble cheesecake with a cinnamon and nutmeg cookie crust, cheesecake filling and topped with cinnamon sugar apples and crumble.

PREP TIME: 1hr

COOK TIME: 1hr 25 mins

REST TIME: 6hrs

SERVINGS: 10 people

INGREDIENTS:

COOKIE CRUST

• 200 g digestive or graham cookies

• 1/2 tsp nutmeg

• 1,5 tsp cinnamon

• 1,5 tbsp brown sugar

• 50 g butter melted

APPLES AND CRUMBLE

• 150 g apple diced small (1-2 apples)

• 1 tbsp granulated sugar

• 1 tsp cinnamon

• 100 g all-purpose flour

• 80 g brown sugar

• 70 g butter room temperature

CHEESECAKE

• 600 g cream cheese full fat, room temperature

• 200 g granulated sugar

• 150 g sour cream 18% room temperature

• 1 tsp cornstarch

• 2 tsp vanilla extract

• 3 large eggs room temperature

INSTRUCTIONS:

COOKIE CRUST

1. Preheat the oven at 160ºC/325ºF, conventional oven.

2. In a food processor, add the cookies, brown sugar, cinnamon and nutmeg and blend it all together until a fine sand-like texture. Melt the butter. Add the melted butter to the food processor and blend it together with the blended cookies.

3. 200 g digestive or graham cookies,1/2 tsp nutmeg,1,5 tsp cinnamon,1,5 tbsp brown sugar,50 g butter

4. In a 22 cm spring cake pan add parchment paper to the bottom. Add the cookie crumble and press the cookie crust down with the bottom of a glass, and up agains the side of the pan, so it’s well packed together and flattened out.

5. Bake it for 10 min. Then let it cool down so that it’s cool to touch.

APPLES AND CRUMBLE

1. While the crust cools down, prepare the apples and the crumble.

2. Dice the apples into small cubes and toss them in granulated sugar and cinnamon. Overtime the sugar will drag out some of the liquid in the apples, avoid adding that to the cheesecake when placing the apples.

3. 150 g apple,1 tbsp granulated sugar,1 tsp cinnamon

4. Add flour, brown sugar and butter to another bowl. Mix it together by hand or with an electric hand mixer, until it forms a crumble structure. Set it aside both aside toppings while making the cheesecake filling.

5. 100 g all-purpose flour,80 g brown sugar,70 g butter

CHEESECAKE

1. Preheat the oven at 160ºC.

2. With a hand mixer or in a stand mix using the paddle attachment, cream the cream cheese for 1 min on low speed. Then gradually add the granulated sugar. Once all the granulated sugar is added, scrape down the sides of the bowl and let it mix for 1 min on low speed.

3. 600 g cream cheese,200 g granulated sugar

4. In a small bowl, mix together the sour cream and cornstarch until smooth. Add it to the cream cheese with the vanilla extract and let it mix on low speed until combined. Then add one egg at a time and let it mix on low speed until combined. Once all the eggs have mixed in, scrape down the sides of the bowl and give it a final mix to make sure all the ingredients have incorporated.

5. 150 g sour cream 18%,2 tsp vanilla extract,3 large eggs,1 tsp cornstarch

6. Pour the cheesecake batter into the spring pan. Gently divide the cinnamon sugar apples first on top of cheesecake, followed by the crumble.

7. Boil up water in a kettle. Place the springform pan in a 25 cm/10 inch cake pan. Place the cake pan in another baking pan or roasting pan and fill it with hot water ⅔ up the side of the pan. This method will prevent water from getting into the crust.

8. Alternatively, add a triple layer of aluminium foil around the cake pan to safely seal it from the water before placing it in a water bath. There might be a possibility of water leaking in, so make sure it’s covered well if choosing this method.

9. Bake for 1 hour and 20-30 min.

10. Once the time has passed, give the tray a very gentle shake. The cheesecake should still be a bit wobbly in the middle. Turn off the oven and have the oven door slightly open and let the cheesecake cool down in the oven for 1 hour.

11. Then take it out of the oven and remove it from the water bath. Take off the aluminum foil and place the cheesecake on a cooling rack. Let it cool down fully for about 1 hour to room temperature.

12. Finally, once at room temperature, place it in the fridge and let it set for at least 6 hours, preferable overnight.

NUTRITIONAL INFO:

Carbohydrates: 61gProtein: 9gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 120mgSodium: 368mgPotassium: 210mgFiber: 1gSugar: 41gVitamin A: 999IUVitamin C: 1mgCalcium: 121mgIron: 2mg

These Soft Milk Brioche Rolls are the perfect complement to any meal. Buttery and golden brown, they have a rich flavor and delicate texture that is super addictive.

Soft Milk brioche Rolls Recipe 

I love brioche bread. It’s incredibly soft and has so much rich buttery flavor. It’s also versatile and can be used for lots of different applications. These soft brioche dinner rolls are a great way to enjoy the flavor and texture of this amazing bread. They go really well with different proteins and sides, so you can be sure they’ll be a welcome addition to any dinner table. You can also tweak brioche to be used for different meals, like breakfast or a coffee break, with these recipes for brioche hot cross buns, brioche donuts, braided Nutella brioche, and brioche french toast. And your dinner rolls can be used in mini-sandwiches for lunch! With a few ingredient and some patience, you can have homemade brioche all day long.

What makes these buttery dinner rolls so soft?

Making these soft brioche dinner rolls buttery and delicious requires a few important ingredients. With the help of all-purpose flour, active dry yeast, milk, sugar, salt, eggs, and unsalted butter, you can put together a pan of delicious dinner rolls that are rich in flavor and texture.

Should brioche be served warm?

Brioche can be served warm or cool, it’s up to you. If you are serving it with butter, slightly warmed is nice for easy spreading. But if you’ve allowed them to cool before serving, they are still delicious.

These Soft Brioche Dinner Rolls are so deliciously buttery. Richly flavored and golden brown, they are the perfect complement to any meal.

Prep Time : 2hrs 15min

Cook Time: 25min

Total Time: 2hrs 40min

Servings: 12 dinner rolls

Calories: 266kcal

Ingredients:

• 3/4 cup milk

• 1 1/2 tsp dry active yeast

• 1/4 cup sugar + 1 tbsp

• 1 tsp salt

• 4 cups all-purpose flour

• 3 large eggs + 1 extra for egg wash

• 1/2 cup unsalted butter

Instructions:

Make the yeast mixture

Start off by making the yeast mixture. You’ll want to add 3/4 cup of warm milk (about 105 degrees Fahrenheit) to a large measuring cup along with 1 1/2 teaspoons of yeast and 1 tablespoon of granulated sugar.

Give it a quick whisk and let it sit for about 10 minutes or until it becomes frothy.

Add everything but the butter to the mixer

Now place the hook attachment onto a stand mixer and add 4 cups of all-purpose flour (spooned and leveled off with a knife), 1/4 cup granulated sugar, 1 teaspoon of salt, 3 large eggs, and the frothy yeast mixture. 

Start off by mixing on low speed. Once the flour begins to incorporate into the dough, pick up the speed to high. You will want to continue mixing the dough on high speed until it begins to take shape. So about 4-5 minutes.

Add softened butter

Now cut up 1/2 cup of softened unsalted butter into chunks and add them to the dough.

Continue mixing the dough on high speed for 5-10 more minutes or until the dough no longer sticks to the sides of the mixer bowl. It should have a smooth elastic texture by this point. Have patience with the dough, this step can take a while.

Place the dough into a greased bowl to proof

Now place the formed dough into a lightly greased bowl (I use olive oil). Cover the dough with a kitchen towel or plastic wrap and let it rise for about 1 hour or until it doubles in size. To speed this up, place in the oven on the “proof” setting.

Shape into 12 rolls and proof again

Now punch down the dough and divide it into 12 equal pieces. Shape each piece of dough into round balls. 

Place the brioche dough balls into a 9×13 inch deep baking dish and let them proof covered for another hour. They don’t necessarily need to double in size in this step.

Brush with egg wash and bake

Now make the egg wash by combining 1 egg with a teaspoon of water and brushing it over each dinner roll using a pastry brush.

Bake the brioche dinner rolls in the oven at 350 degrees Fahrenheit for about 25 minutes.

Notes:

Make them ahead of time!

Yes! Once the rolls are formed, cover and refrigerate them for as many hours as you need, or overnight. They will rise overnight and will be ready to bake in the morning. Make sure to let them sit out for 20 minutes to come to room temperature before baking.

Storing them

These soft brioche dinner rolls can be stored at room temperature in a ziplock bag or airtight container. They will last for 1-2 days. If you want to keep them fresh longer, you can also place them in the freezer for up to 2 months.

Nutritional Info:

Calories: 266kcal | Carbohydrates: 37g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 63mg | Sodium: 219mg | Potassium: 94mg | Fiber: 2g | Sugar: 5g | Vitamin A: 320IU | Calcium: 32mg | Iron: 2mg