HealthyDiet RecipeWorld

While a trip to Paris may not always be a feasible option for satisfying your pastry cravings, this easy chocolate eclair recipe definitely will! Made with a simple pate a choux pastry dough and pastry cream filling, you’ll love how delicious and easy these chocolate eclairs are.

Easy Chocolate Eclair Recipe with Custard Filling

Cream puffs and eclairs are quite possibly some of France’s most popular pastries, excluding the macaron, of course. 

Unlike the crisp macaron cookie, cream puffs and eclairs are pillow-y and soft. I like to think of them as pastry clouds because they truly taste like a dream.

Filled with a silky smooth custard filling, these pastry clouds because a dreamy and indulgent dessert

But don’t let the appearance or fancy French name fool you into thinking that this chocolate eclair recipe is difficult or tricky. Even the pastry cream can be made by novice bakers

French pastry logs filled with pastry cream and topped with chocolate ganache and chopped hazelnuts. 

PREP TIME: 45 minutes

COOK TIME: 20 minutes

TOTAL TIME: 1 hour 5 minutes

Ingredients:

for the pate a choux pastry dough

• 1/2 cup water
• 1/4 cup unsalted butter
• 1/2 tsp granulated sugar
• 1/4 tsp salt
• 1/2 cup all-purpose flour
• 2 eggs

for the pastry cream filling

• 2 cups whole milk
• 2 tsp vanilla extract, or 1/2 tsp vanilla bean powder (heads up that the powder will darken the pastry cream a bit)
• 3 whole eggs
• 1 egg yolk
• 2/3 cup sugar
• 1/4 cup cornstarch
• 1/4 cup all-purpose flour
• 1/8 tsp salt

for the topping

• 4 oz dark or semi-sweet chocolate
• 1/3 cup heavy cream, heated
• 1/4 cup hazelnuts, finely chopped (optional)

Instructions:

Crème Pâtissière

1. To a large bowl, add the eggs, egg yolk, and sugar – whisk together until thick and pale. Add the cornstarch, flour and salt, and whisk again to combine.
2. Warm the milk in a medium saucepan over low heat. Once the milk is hot and is beginning to barely simmer along the edges (but not boiling!), remove the milk from the heat.
3. Slowly stream the hot milk into the egg batter in batches, whisking vigorously as you do. This will help temper your eggs so that they don’t curdle into scrambled eggs!
4. Slowly pour the entire pastry cream batter into a clean, dry saucepan. Warm this mixture over medium-low heat, whisking the mixture the entire time.
5. After about 5 minutes, you should see the cream really thicken up into a pudding-like consistency.
6. This happens in the matter of a moment, so be careful and watchful of your pastry cream the entire time.
7. Once you’ve achieved a pudding-like consistency with your pastry cream, remove the cream from the heat. Don’t fret over small lumps as you can whisk them out off the heat.
8. The point is to not overcook your pastry cream so that it turns stiff like jello or gets way too lump.
9. Add in the vanilla extract (or vanilla bean powder) and whisk to combine. If you have any small lumps, just whisk vigorously to remove them.
10. Place a sheet of plastic wrap directly onto the pastry cream to prevent a filmy layer from forming. Refrigerate the pastry cream until chilled.
11. After it’s chilled, if you feel like it’s thickened up too much, you can stream in a little bit of milk and whisk to thin out the consistency a bit.

Choux Pastry

1. Preheat the oven to 425°F. Place the butter in a medium saucepan, then follow with the sugar, salt, and water. Heat this mixture over low heat, stirring to help melt the butter.
2. Add in the flour and stir to combine. Over medium-low heat, stir the dough until it forms a wet sand-like appearance and clumps together.
3. Continue stirring the dough in the saucepan for another minute to help get rid of some of the moisture in the dough.
4. The dough should be stirred around in the saucepan without leaving any residue behind along the bottom or sides of the pot – that’s how you’ll know much of the moisture has been eliminated.
5. Take the saucepan off the heat, and add in 1 egg at a time, stirring the egg in really well before adding another.
6. You should end up with a sort of paste-like appearance with the dough. Let the dough rest for 5 minutes to slightly cool.
7. Transfer the dough to a pastry bag that is either fitted with a large, plain tip or no tip at all, and pipe out 1″ wide logs (and about 5 to 6 inches long) onto a baking sheet lined with parchment paper or a silicone mat.
8. Bake the pastry logs for 10 minutes at 425°F, then without opening the oven door, reduce the heat to 375°F and bake for another 15 to 20 minutes, or until the logs are golden throughout.
9. Do not open the oven door at all during the baking process, or else your pastries will deflate. Once the logs are golden throughout, then your eclairs are ready.
10. When they’re done, pierce them with the tip of a sharp knife to let out steam and leave them in the oven with the door slightly open for another 15 min. Then transfer to a wire rack to cool.

For the ganache

1. Heat the heavy cream in the microwave for about 20 to 30 seconds until hot.
2. Place the chocolate in a shallow bowl, then pour the hot cream over it. Let this mixture rest for one minute, then stir until the chocolate has melted and is smooth.

Assemble Éclairs

1. Let the pastry logs cool entirely before filling. Once cool, use either a metal rod or skewer to poke three, spaced-out holes into the bottom of your pastries. Alternatively, you can use a sharp knife to make a horizontal cut along one side of the pastry logs (like a hot dog bun).
2. Fit a pastry bag with a small plain tip and fill with the pastry cream. Pipe the cream into the pastries: if filling small holes, then fill until it begins to ooze out of each hole; if you made a horizontal cut along the side, then simply fill the pastry with enough cream to fill up the inside of the pastry log (or just use a spoon to scoop the cream into the pastry log opening).
3. Use a butter knife to spread the chocolate ganache onto the top of the eclairs. If using chopped nuts, sprinkle the chopped hazelnuts onto the ganache-covered eclair.

Notes:

You will end up with extra pastry cream, so just keep refrigerated in an airtight container for use in another recipe, or double the choux pastry ingredients to get more eclairs.

Nutritional Info:

YIELD: 5 SERVING SIZE: 5 Servings

Amount Per Serving: CALORIES: 279

This super easy Goulash Recipe is a comfort food classic! It’s filled with hearty ground beef and tender pasta in a rich tomato-based sauce and comes together in about 30 minutes!

I’m always looking for new and exciting ways to turn ground beef into dinner, but sometimes I just love the good old classics that bring me right back to my childhood. This Goulash Recipe is just that. It’s super affordable, quick to make and tastes like a warm hug on a cool evening.

This Ground Beef Goulash Recipe is a quick and easy one pan dinner that’s pure comfort food.

Prep Time: 5mins

Cook Time: 30mins

Total Time: 35mins

Course: Main Dish

Cuisine: American

Servings: 10

Ingredients:

• 1 tbsp olive oil
• 1 cup onion, diced
• 1 green bell pepper, diced
• 2 lbs. ground beef, lean
• 3 tsp garlic, minced
• 2 15 oz cans tomato sauce
• 2 15 oz cans petite diced tomatoes
• 3 cups beef broth
• 3 tbsp Worcestershire Sauce
• 2 tsp seasoned salt
• 2 tbsp Italian Seasoning
• 3 bay leaves
• 2 cups macaroni noodles, uncooked
• 1 cup cheddar cheese, shredded

Instructions:

1. Add olive oil to large pot over medium-high heat.
2. Add in the onion, bell pepper and ground beef then cook until beef is no longer pink.
3. Drain any excess fat and return pot to stove top.
4. Add in garlic and stir until fragrant (about 30 seconds).
5. Pour in the tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, seasoned salt, Italian seasoning, bay leaves and dried macaroni noodles.
6. Stir and bring mixture to a boil.
7. Reduce heat to a light boil and stir occasionally until the pasta is tender, about 20 minutes.
8. Remove the bay leaves and stir in the cheddar cheese just before serving. Enjoy!

Nutritional Info:

Calories: 388kcal | Carbohydrates: 20g | Protein: 22g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 76mg | Sodium: 918mg | Potassium: 439mg | Fiber: 2g | Sugar: 2g | Vitamin A: 174IU | Vitamin C: 12mg | Calcium: 134mg | Iron: 3mg

If you’re craving something that’s both delicious and easy to whip up, look no further than Mexicorn Dip. This Mexican-inspired delicacy is the ideal blend of creamy and crunchy, making it the perfect partner for your favorite corn chips.

Course: Side Dish, Snack

Cuisine: Mexican

Keyword: Mexican-Style Dip, Mexicorn Dip, Quick Snack

Prep Time: 10mins

Total Time: 10mins

Servings: 16

Ingredients:

• 2 cans of Mexicorn
• 1 can of Rotel either mild or spicy, as per your liking
• 2 generous cups of shredded cheddar cheese
• 8 spring onions finely chopped
• A good handful of cilantro minced
• 1 cup of smooth mayonnaise
• 1 cup of tangy sour cream
• Your chip of choice but Fritos Scoops are highly recommended

Instructions:

1. Uncomplicated Steps for a Memorable Dip
2. Combine All Elements: In a sizable mixing bowl, amalgamate Mexicorn, Rotel, shredded cheese, spring onions, and cilantro.
3. Incorporate Creaminess: Fold in the mayonnaise and sour cream until your dip reaches a delightfully creamy consistency.
4. Serve and Enjoy: Transfer the dip to a serving bowl and let the snacking commence! Fritos Scoops make an excellent dipping companion.

This is the BEST Basic Yellow Cake Recipe! It’s perfect for a layer cake, a sheet cake or cupcakes! This easy cake recipe is homemade – you’ll never need to buy a box cake mix again.

Prep Time: 30mins

Cook Time: 30 mins

Assembling Time: 30mins

Total Time: 1hr 30mins

Ingredients

For the Cake:

½ teaspoon salt

3 teaspoons baking powder

2 ½ cups (310g) all-purpose flour

1 cup (227g) unsalted butter, melted

1 ½ cups (297g) granulated sugar

4 large eggs

1 teaspoon (5 ml) vanilla extract

1 ¼ cups (296) ml buttermilk

For the frosting:

1 cup (227g) unsalted butter, softened

4 cups (452g) powdered sugar

½ teaspoon salt

1 teaspoon (5 ml) vanilla extract

2-3 tablespoons (30-45 ml) heavy whipping cream

Instructions:

For the cake:

Preheat oven to 350°F. Prepare cupcake pans with liners or grease and flour cake pan(s).

Whisk salt, baking powder, and flour in a medium sized bowl. Set aside.

Using a hand mixer, cream sugar into melted butter until smooth. Beat in eggs, one at a time, then mix in vanilla extract.

Add dry ingredients alternately with the buttermilk, starting and ending with the flour, mixing gently between each addition. Mix until just combined. Be sure to scrape the sides of the bowl.

Pour batter into prepared pans and bake as directed. Cool completely before removing and frosting.

Bake Time: 24 cupcakes: 14-17 minutes // Two 9-inch round pans: 24-27 minutes // Two 8-inch round pans: 25-33 minutes // 9×13-inch pan: 30-40 minutes

For the frosting:

Beat butter until smooth with a hand or a stand mixer. Note: if you’re using a hand mixer be sure to use a very large bowl to avoid wearing the powdered sugar.

Add powdered sugar, one cup at a time, and beat on medium speed until crumbly. Mix in salt and vanilla.

Add 1 tablespoon of heavy whipping cream at a time, mixing between each addition, until the frosting is smooth and the desirable consistency.

Frost cake or cupcakes as desired.

Notes

You can use a 9×13-inch pan, two 8-inch or 9-inch rounds, or make 24 cupcakes.

This is also great with chocolate frosting!

Store cake on counter for up to 3 days. Cake can be frozen (with or without frosting) for up to 2 months. Be sure to wrap it well in plastic wrap or an airtight container.

Nutritional Info.:

Serving: 1serving | Calories: 334kcal | Carbohydrates: 42g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 74mg | Sodium: 175mg | Fiber: 1g | Sugar: 30g

Here’s how to make authentic-tasting Chicago deep dish pizza. Complete with the buttery crust, slightly sweet tomato sauce, and a thick layer of cheese.

Prep Time: 4 hours

Cook Time: 30 minutes

Total Time: 4 hours, 30 minutes

Yield: 2 deep dish 9-inch pizzas

Ingredients:

PIZZA CRUST (MAKES 2)

3 and 1/4 cups (406g) all-purpose flour (spoon & leveled)

1/2 cup (60g) yellow cornmeal

1 and 1/4 teaspoons salt

1 Tablespoon (12g) granulated sugar

2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star instant yeast (1 standard packet)*

1 and 1/4 cups (300ml) slightly warm water

1/2 cup (115g) unsalted butter, divided (1/4 cup melted, 1/4 cup softened to room temperature)

olive oil for coating

TOMATO SAUCE FOR BOTH PIZZAS

2 Tablespoons (30g) unsalted butter

1 small onion, grated (about 1/3 cup)*

3/4 teaspoon salt

1 teaspoon dried oregano

1/2 teaspoon crushed red pepper flakes (optional, but recommended)

3 garlic cloves, minced

one 28-ounce can (794g) crushed tomatoes*

1/4 teaspoon granulated sugar

TOPPINGS FOR BOTH PIZZAS

4 cups (about 16 oz) shredded mozzarella cheese*

1/2 cup (45g) grated parmesan cheese

optional: 1/2 cup sliced pepperoni

optional: 4 slices bacon, cooked and crumbled

Instructions:

Please use my step-by-step photos below this written out recipe as a guide to making the pizza. For best results and ease of mind, read through the recipe completely before beginning. You will need two deep dish 9×2 inch round cake pans if you are making both pizzas at the same time. You can also use 9 inch springform pans.

For the crust: Combine the flour, cornmeal, salt, sugar, and yeast in the bowl of your stand mixer fitted with a dough hook attachment. If you do not have a stand mixer, use your hand mixer and a very very large bowl. If you do not have any mixer, you will do this all by hand. Again, use a very large bowl. Give those ingredients a quick toss with your mixer on low or with a large wooden spoon. Add the warm water and 1/4 cup of melted butter. The warm water should be around 90°F (32°C). Make sure it is not very, very hot or it will kill the yeast. Likewise, make sure the butter isn’t boiling hot. If you melt it in the microwave, let it sit for 5 minutes before adding. On low speed, beat (or stir) the dough ingredients until everything begins to be moistened. Continuing on low speed (or remove from the bowl and knead by hand if you do not own a mixer), beat the dough until it is soft and supple and gently pulls away from the sides of the bowl and falls off of the dough hook- about 4-5 minutes. If the dough is too hard (it will be textured from the cornmeal), but if it feels too tough, beat in 1 teaspoon of warm water. Alternatively, if it feels too soft, beat in 1 Tablespoon of flour.

Remove the dough from the bowl and form into a ball. Lightly grease a large mixing bowl with olive oil and place the dough inside, turning it around so that all sides of the dough are coated in the oil. Cover the bowl tightly with aluminum foil and allow to rise in a warm environment for 1-2 hours or until double in size.

Once the dough is ready, lightly flour a large work surface. Remove dough from the bowl, set the bowl and aluminum foil aside (to use later). Gently punch down the dough to remove any air bubbles and roll the dough into a large 15×12 inch rectangle. Spread 1/4 cup of softened butter on top of the dough. Roll it up lengthwise per the photos below. Cut the dough log in half. Form the two pieces of dough into balls and place back into your greased bowl. Cover with aluminum foil and allow to rise in the refrigerator (not in a warm place) for 1 hour until they are puffy as you make the sauce.

For the sauce: Place butter in a medium saucepan over medium heat and allow it to melt. Once melted, add the grated onion, salt, oregano, and red pepper flakes. Once the onion has slightly browned after about 5 minutes, add the garlic, tomatoes, and sugar. Turn the heat down to low-medium and allow it to simmer until it’s hearty, fragrant, and thick- about 30 minutes. You’ll have about 2 and 1/2 cups of sauce at this point. If you have more than that, keep simmering until the amount has reduced. Remove from heat and set aside until ready to be used. You may store the sauce in a tightly covered container in the refrigerator for up to 2 days if planning to make the pizza another day. You may freeze this sauce for up to 2 months as well.

Preheat oven to 425°F (218°C).

Assemble the pizzas: After the dough balls have risen in the refrigerator, they should be puffy. Keep one ball of dough in the refrigerator as you work with the first one. Roll it out on a lightly floured work surface, working it into a 12-inch circle. Using your rolling pin as a guide (see photos below), place over a 9×2 inch deep dish cake pan. Using your fingers, press the dough into the cake pan. Make sure it is nice and tight fitting inside the pan. Trim any excess dough off the edges with a small knife. Repeat with 2nd dough. Brush the top edges of the dough with a little olive oil, which gives the crust a beautiful sheen. Fill each pizza with 1/2 of the cheese (about 2 cups/8 oz per pizza), then the pepperoni and bacon or your desired toppings. Pour about 1 and 1/4 cups (300ml) of sauce evenly on top of each. If you do not like that much sauce, you can reduce to 3/4 cup (180ml) per pizza and have leftover sauce. Sprinkle each with 1/4 cup (22g) of grated parmesan cheese.

Place the cake pans on top of a large baking sheet, which will catch anything potentially spilling over the sides of the pans. (Nothing usually does.) Bake for 20-28 minutes or until the crust is golden brown. Feel free to loosely cover the pizzas with aluminum foil after the 15 minute mark to prevent any heavy browning and uneven baking. Remove the pizzas from the oven and allow to cool in the pans placed on a wire rack for 10 minutes. After 10 minutes, slice, serve, and enjoy. Place any leftover pizza in an airtight container and refrigerate for up to 5 days. Reheat leftovers in a 300°F (149°C) oven for 15-20 minutes or until hot.

Notes:

Make Ahead & Freezing Instructions: Dough may be prepared through step 4. In the last part of this step, the dough needs to rise in the refrigerator for 1 hour. You may leave it in the refrigerator for up to 1 full day, making sure to punch it down to remove any air bubbles before rolling out as directed in step 7. You may freeze the pizza doughs after preparing them through step 4, and instead of allowing to rise in the refrigerator, simply freeze for up to 2 months. Then, allow the doughs to thaw overnight in the refrigerator and allow to rise at room temperature for 1 hour before continuing with step 7. Make-ahead and freezing instructions for the sauce are written in step 5.

Yeast: Platinum Yeast from Red Star is an instant yeast. You can use any quick rise or instant yeast in this recipe. You can also use active dry yeast in this recipe with zero changes. The rise time may be slightly longer if using active dry yeast.

Onion & Tomatoes: Please see notes below the recipe in the step-by-step photos for details about the grated onion and the can of crushed tomatoes.

Cheese: You can use sliced mozzarella or shredded mozzarella cheese.

Toppings: Feel free to swap the pepperoni and bacon with cooked and crumbled sausage, thinly sliced green peppers and/or onions, sliced mushrooms, etc. Add enough toppings to suit your tastes.

Nutritional Info:

Serving Size:1 of 8 servingsCalories848Total Fat 58g Saturated Fat 18g Carbohydrates 48 g Dietary Fiber 3g Sugar 4g Protein 32 g Cholesterol 104mg Sodium 1184mg

This Strawberry Cheesecake Trifle features layers of sweetened berries doused with Amaretto, angel food cake cubes and luscious cheesecake filling, lightened with whipped cream.

I was hosting brunch at my house, and that called for a lovely fruit-filled dessert recipe. Adding a homemade cheesecake twist to a strawberry trifle recipe was brilliant.

A fruit and cream dessert is perfect for a mid-day treat, especially when company is invited. I love sweets featuring berries, like this stunning Strawberry Shortcake Roulade, but sometimes it’s nice not to turn on the oven! Sliced berries were sweetened and then dosed with a bit of Amaretto. The cheesecake layer was composed of cream cheese and sour cream, then a billowy cloud of whipped cream was folded in. Not a classic English trifle by any means, but utterly delicious!

A store-bought angel food cake made quick work of the preparation. Since this is a no-bake trifle recipe, it’s perfect for hot summer days when you don’t want to turn on the oven as well as holidays when the oven is often filled with turkey and casseroles!

Not exactly health food, but this strawberry cheesecake trifle is definitely lighter fare than so many other dessert options! You know it’s a hit when the men at the table start inquiring about the ingredients. They do combine beautifully for a delicious party in your mouth with every bite.

INGREDIENTS:

• 1 package (8 ounces) cream cheese, softened
• 1 cup (8 ounces) sour cream
• 1/2 cup cold milk
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1 carton (12 ounces) frozen whipped topping, thawed
• 1-1/2 cups crushed butter-flavored crackers (about 38 crackers)
• 1/4 cup butter, melted
• 2 cans (21 ounces each) strawberry pie filling

INSTRUCTIONS:

1. In a large bowl, beat the cream cheese until smooth.
2. Beat in the sour cream; mix well.
3. In a small bowl, beat milk and pudding mix on low speed for 2 minutes.
4. Stir into cream cheese mixture.
5. Fold in whipped topping.
6. In a small bowl, combine crackers and butter.
7. In a 2-1/2-qt. trifle bowl, layer half of the cream cheese mixture, crumbs and pie filling.
8. Repeat layers. Refrigerate until serving.

Yield: 12-16 servings.

 

Super fluffy brioche donuts made extra large, rolled in vanilla sugar and filled with a super light vanilla Pastry cream filling. 

PREP TIME: 45 mins

COOK TIME: 30 mins

ADDITIONAL TIME: 4 hrs

TOTAL TIME: 5 hrs15mins

Ingredients

Brioche Donuts

4 1/2 cups (540g) all-purpose flour, spooned and leveled

2 1/4 tsp (7g) instant yeast

3 Tbsp (36g) granulated sugar

1 tsp salt

2 large eggs, room temperature

2 large egg yolks, room temperature

1/2 cup (113g) salted butter, softened

1 cup (8 oz) water

1 cup (200g) granulated sugar

1 tsp cinnamon and/or 1/2 tsp vanilla powder

48 oz canola, sunflower or vegetable oil

Custard

3 large egg yolks, room temperature

1/2 cup (100g) granulated sugar

⅛ tsp salt

3/4 cups (180 ml) whole milk

2 Tbsp (28g) salted butter, softened

Whipped Cream (OR 8oz Cool Whip)

1 1/3 cups (300 mL) heavy whipping cream, cold

1/4 cup (30g) powdered sugar, spooned and leveled

Instructions

Brioche Donuts

Place the flour, yeast, 3 tablespoons sugar, and salt in the bowl of a stand mixer fitted with the hook attachment. Turn the mixer to low speed, add in the eggs and egg yolks, followed by the softened butter and water.

Once they’re all combined, turn the mixer to medium-low speed and allow it to knead the dough for 10 to 15 minutes, or until the dough begins to peel itself away from the sides of the bowl and forms a ball around the hook attachment.

If this doesn’t happen within the kneading time, the dough is too sticky; add 1 to 2 tablespoons (7 to 14 g) of flour and continue to knead until the dough comes together.

Test the strength of the dough by stretching a piece of dough between your fingers. The dough should stretch thin enough to let light through before tearing.

Push the dough to one side of the bowl, grease the open side of the bowl, then repeat with the other side. Cover the bowl with plastic wrap.

Place the bowl in a warm environment, in the sunlight or on a stovetop warming zone, and allow it to proof until it’s doubled in size; this may take anywhere from 1 to 2 hours.

Line two baking sheets with 16-20 4×4” parchment paper squares, and lightly flour a work surface.

Once the dough has doubled in size and is really fluffy, punch it down and turn it over onto the prepared work surface,

Split the dough in half. Gently roll each half into a log, and cut each log into 8-10 chunks (you can weigh them to make sure they’re even if you want, I just cut the log in half, then each side in half and again in half).

Roll each chunk into a tight ball and place the chunks on the prepared baking sheets. Cover the baking sheets with plastic wrap, and place them in a warm environment to proof for 30ish minutes, until they puff up slightly more.

Prepare for frying the donuts by lining two cooling racks with paper towels and spreading the 1 cup of sugar and cinnamon and/or vanilla powder in a bowl.

Ten minutes before the donuts are done proofing, heat the oil in a large pot over high heat to about 360F (182C) on a candy thermometer*, then lower the heat to medium. Use the thermometer to keep the oil within 10 degrees of 360F (182C).

Depending on the size of your pot, place two to four donuts in the oil at a time, being sure to leave space around them. Fry the donuts on each side, turning the donuts with a slotted spoon, for 1 to 2 minutes, or until they are browned.

If it is taking longer than 2 minutes to brown one side of the donut, increase the heat just a little. Work quickly, and avoid having an empty pot, so the oil doesn’t burn.

Place the fried donuts on the prepared racks. While they’re still warm, toss the donuts in the sugar. Serve warm or let them cool completely to room temperature if filling the donuts.

Custard

In a small or medium saucepan, whisk together the egg yolks and sugar until they’re well combined. Add the salt and slowly pour in the milk while whisking.

When the mixture is smooth, cook it over medium-low heat while whisking continuously (but not super aggressively) for about 5 minutes, until it begins to thicken.

Once it begins to thicken, whisk aggressively for one more minute and then pour into a heat safe bowl. Stir in the butter until it’s well combined.

Cover the surface of the pastry cream with plastic wrap and allow it to cool to room temperature or refrigerate until it’s chilled.

Whipped Cream

Once the pastry cream has cooled, make the whipped cream.

Combine the cream and sugar in the bowl of a stand mixer, and use the whisk attachment to beat the mixture at medium speed until it thickens a bit, about 30 seconds.

Turn the speed up to medium-high, and whisk the cream until it reaches stiff peaks, about 1 minute.

Add the cooled custard to the whipped cream, and turn the mixer up to medium-high speed, beating just until the cream is fully combined.

Use a piping bag to pipe into the donuts and serve fresh.

Notes:

*you can replace the homemade whipped cream with an 8 ounces tub of full-fat Cool Whip. I recommend the brand name if you can find it as they’re not all made equally.

Nutrition Information:

YIELD: 18 SERVING SIZE: 1

Amount Per Serving: CALORIES: 396TOTAL FAT: 22gSATURATED FAT: 10gTRANS FAT: 1gUNSATURATED FAT: 11gCHOLESTEROL: 131mgSODIUM: 235mgCARBOHYDRATES: 43gFIBER: 1gSUGAR: 19gPROTEIN: 7g

Pickled beets are one of the most requested preserves item at farmers’ markets. Here are directions for how to make your own home-canned pickled beets.

QUANTITIES OF BEETS NEEDED FOR PICKLED BEETS

As a rough rule of thumb:

expect to need about 3 medium sized beets per half-litre (US pint) jar;

about 1 ¾ lbs of beets (before prep) per quart jar;

about ¾ kg of beets (before prep) per litre jar

Your mileage will of course vary based on the size you cut them down into and how many fibrous parts you find that have to be cut off and discarded — they won’t soften up, get rid of them!

Course: Pickles

Cuisine: American

Prep Time: 1hour 

Cook Time: 40minutes 

Total Time1hour 40minutes

Servings8 x half-litre (US pint) jars or 4 litre (US quart) jars

Ingredients:

3 kg home-canned beets (about 7 lbs)

1 spice bag (see NOTES section below)

1 litre vinegar (5% acidity or higher. 4 cups / 32 oz )

500 ml water (2 cups / 16 oz)

400 g sugar (2 cups / 16 oz. Or 2 cups / 50 g of Splenda)

300 g onion (peeled and thinly sliced. Optional. 3 cups / about 3 medium)

½ teaspoon salt

¼ teaspoon Pickle Crisp (per jar. optional)

Instructions:

Cut off beet greens if still attached, leaving a small bit (2 to 3 cm / 1 inch), as well as any roots.

Wash and scrub well.

Boil the unpeeled beet roots just until they are tender. This should be about 20 to 25 minutes in boiling water (depending on size) or try pressure cooker (see Pressure Cooker section below). Don’t overcook. You won’t want mushy pickled beets.

Meanwhile make up and set aside your spice bag. (See NOTES section below.)

Let beets cool till you can handle them safely, then peel, then cut into slices about 1 cm (¼ inch) thick.

Mix vinegar, water and sugar in a large pot. Add spice bag. Bring to a boil. Add onion (if using) and beets, bring back to a boil then lower to a simmer for 5 minutes.

Remove and discard spice bag.

Use a slotted spoon to divvy the onion (if using) and beet out amongst the jars.

To each half-litre (1 US pint) jar add: ½ teaspoon salt and optionally, ¼ teaspoon Pickle Crisp. (Double those quantities for litre / US quart jars).

Top jars up with pickling liquid.

Leave 2 cm (½ inch) headspace for either size of jar.

Debubble, top up with more liquid as required to retain headspace.

Wipe jar rims.

Put lids on.

Process either size jar in a water bath or steam canner for 30 minutes; increase time as needed for your altitude.

Best after at least a month of jar time.

Nutritional Info:

Serving: 1g | Calories: 45kcal | Carbohydrates: 10.2g | Protein: 1.7g | Fat: 0.2g | Sodium: 73mg | Fiber: 2.1g | Sugar: 7.9g

Making pan-fried meatloaf is quick, easy and delicious. It’s a family favorite for many reasons. All the herbs and spices added from a single can of Stove Top stuffing make all the difference when it comes to a perfectly seasoned meatloaf recipe.

As strange as it may sound, I prefer to use the chicken-flavored Stove Stop stuffing in this meatloaf recipe, but the savory herbs are also a perfect choice. There are many flavors to choose from and all will work great.

With just a few ingredients, this recipe is sure to become a family favorite!

I like to use a lean 85/15% hamburger for this skillet meatloaf recipe, but if you prefer a higher fat content in your burger, it will work just fine. I find that using a 93/7% fat burger doesn’t have enough fat or liquid to moisten all the breadcrumbs.

The 85/15% gives just enough fat to add to the flavor, keep the meatloaf moist and not be heavy on the fat when it’s all done.

INGREDIENTS:

• 1 package Stove Top stuffing (use one of your favorite flavors, I prefer chicken, but herbed savory is good too!)
• 1 cup of hot water
• 2 packages of brown gravy mix (one for the inside of the meatloaf and one for the top)
• 1.5 lbs ground beef
• 1 cup cold water
• 2 large eggs, beaten

INSTRUCTIONS:

1. In a medium bowl, add the stuffing mix and 1 cup of hot water.
2. Let stuffing sit for 5 minutes.
3. Meanwhile, in another medium bowl, mix 1 package of brown gravy with 1 cup of cold water.
4. Add ground beef and egg, mix well (easiest to do with your hands, it’s gross, I know).
5. After the stuffing has rested for 5 minutes, stir the stuffing mixture into the ground beef mixture.
6. Grease a bundt pan with non-stick spray, then press the ground beef mixture into the pan.
7. Bake at 350 degrees for 45-55 minutes or until the inside is no longer pink.
8. Once baked, let rest for about 5 minutes, then invert the pan onto a plate.
9. Serve with mashed potatoes and brown gravy in the center of the meatloaf.
10. Enjoy!

That’s it! It’s as easy as pie! If you’re not sure what to make for dinner, this pan stuffed meatloaf recipe is an easy one to make and everyone can enjoy it!

Need an easy dinner idea? This simple dump and bake meatball casserole takes just a few minutes to prep and your oven does the rest. Just 5 ingredients are needed for this delicious and cheesy meatball casserole recipe!

PREP TIME: 5 minutes

COOK TIME: 45 minutes

TOTAL TIME: 50 minutes

INGREDIENTS:

1 (14 oz.) bag, frozen meatballs

1 (24 oz.) jar, marinara sauce

1 (16 oz.) box, penne rigate pasta, or similar medium sized pasta

3 cups water

1 (8 oz.) bag, shredded mozzarella cheese

INSTRUCTIONS:

Preheat your oven to 425 degrees. Lightly spray a casserole dish or 9 x 13” pan with

non-stick cooking spray.

In a large microwave safe bowl, add the frozen meatballs. Using the defrost

setting, defrost the meatballs for 5-7 minutes or until completely thawed.

To the prepared baking dish or pan, add the uncooked pasta, pasta sauce and water.

Using a rubber scraper, stir to combine. Add in the thawed meatballs.

Cover the baking dish with foil and bake the casserole at 425 degrees for 35 minutes,

stirring the casserole halfway through baking.

Remove from oven and top the casserole with the shredded cheese. Bake for another 5-10

minutes or until the cheese is completely melted and light golden brown.

Let the casserole cool for 5-10 minutes before serving.

FREQUENTLY ASKED QUESTIONS ABOUT MAKING MEATBALL CASSEROLE:

Do you have to brown meatballs before baking them?

When baking frozen meatballs, it is not necessary to sauté them before baking. Make sure the meatballs are thawed and no longer frozen before adding to the sauce. You can easily do this with the defrost setting on your microwave.

How long do I bake meatball casserole?

Meatball casserole will need approximately 40-45 minutes at 425 degrees to bake.

When do I add cheese to a meatball casserole recipe?

To ensure the cheese doesn’t over-brown or burn before the pasta is done cooking, it is best to add the cheese the last 5-10 minutes of baking.

How long will meatball casserole last?

When refrigerated in an airtight container, pasta and meatballs will keep for up to 5 days.

Why is it called dump and bake meatball casserole?

This recipe is so easy to make you literally ‘dump and bake’ to prepare the casserole. You dump the pasta, sauce, water and meatballs into a casserole dish and bake.

Nutrition Information:

YIELD: 6 SERVING SIZE: 1

Amount Per Serving: CALORIES: 147TOTAL FAT: 6gSATURATED FAT: 2gTRANS FAT: 0gUNSATURATED FAT: 2gCHOLESTEROL: 16mgSODIUM: 261mgCARBOHYDRATES: 16gFIBER: 1gSUGAR: 2gPROTEIN: 7g

 

There’s nothing like a homemade donut to start your day.

Prep Time: 45 mins

Cook Time: 4 mins

Rise Time: 30 mins

Total Time: 1 hr 19 mins

INGREDIENTS:

1 package active dry yeast

3 tablespoon sugar

½ cup warm water (105 degrees F to 115 degrees F)

3 ½ cup all-purpose flour

½ cup warm milk or water (105 degrees F to 115 degrees F)

1 egg

1 egg yolk

¼ teaspoon salt

3 tablespoon butter or pareve margarine, cut up and softened

Cooking oil for deep-frying

⅓ cup sugar

¾ cup chocolate-hazelnut spread

INSTRUCTIONS:

In a small bowl, whisk together yeast, 1 tablespoon of the sugar, and 12 cup warm water until yeast is dissolved. Let stand for 10 minutes.

In a large food processor, combine flour, milk, egg, egg yolk, salt, yeast mixture, and remaining 2 tablespoons sugar. Cover and process until combined. Add butter; cover and process until combined (dough will be sticky).*

Place dough in lightly greased bowl; cover and chill in refrigerator overnight (8 to 12 hours).

On a well-floured surface, roll dough to 12-inch thickness. Using a 2-1/2-inch round cutter, cut dough. Reroll as necessary. Arrange dough rounds on a baking sheet dusted with all-purpose flour. Cover and let rise about 30 minutes or until nearly double in size.

Heat 2 inches of oil in a deep saucepan to 365 degrees F. In a bowl, place 1/3 cup sugar; set aside. Place chocolate-hazelnut spread in a decorating bag fitted with a large round tip; set aside.

Fry doughnuts, three at a time, in deep hot oil about 2 minutes on each side or until golden brown. Remove doughnuts using a slotted spoon; drain on paper towels. While warm, use tongs to dip each doughnut in sugar to coat. Holding each doughnut (use tongs if necessary), use a dowel, chopstick, or prong of an instant-read thermometer to poke a hole in one side of doughnut. Pipe chocolate-hazelnut spread through opening. Repeat on opposite side of doughnut. Serve warm. Makes about 16 doughnuts.

If you don’t have a food processor, in a large mixing bowl, combine flour, milk, egg, egg yolk, salt, yeast mixture, and 2 tablespoons sugar. Beat with an electric mixer until combined. Add butter and beat until combined

NUTRITIONAL INFO:

Calories298 total fat 17g saturated fat 3g cholesterol 33mg sodium 72mg total carbohydrate 33g total sugars 7g protein 4g calcium 20.2mg iron 1.3mg potassium 53mg folate, total 60.5mcg vitamin b-12 0.1mcg

Tailgates, holiday parties, even easy dinners—there’s no wrong time to serve these mini sandwiches.

Active Time: 35 mins

Total Time: 55 mins

Ingredients:

Cooking spray

1 (12-oz.) pkg. savory butter rolls (such as King’s Hawaiian)

6 Tbsp. (3 oz.) unsalted butter, divided

1 large (13 oz.) sweet onion, thinly sliced (about 3 cups)

1 lb. thinly sliced deli roast beef

6 (3/4-oz.) sharp provolone cheese slices

1 1/2 tsp. light brown sugar

1 Tbsp. Dijon mustard

1/2 tsp. kosher salt

2 1/2 tsp. fresh thyme leaves, divided

1 tsp. minced garlic (from 1 medium garlic clove)

1 cup beef broth

1 Tbsp. Worcestershire sauce

INSTRUCTIONS:

Preheat oven to 350°F. Coat a 13- x 9-inch baking dish with cooking spray, and set aside.

Using a serrated bread knife, cut rolls in half horizontally, keeping top and bottom halves intact; place bottom half of rolls in prepared baking dish, and set aside.

Melt 1 tablespoon of the butter in a medium nonstick skillet over medium-high. Add onions, and cook, stirring often, until softened, about 2 minutes. Reduce heat to medium, and cook, stirring occasionally, until golden brown and soft, about 15 minutes. Remove from heat, and set aside.

Arrange roast beef slices evenly over bottom half of rolls. Top evenly with cheese and caramelized onions, and place top half of rolls over cheese and onions.

Melt brown sugar and 4 tablespoons of the butter in a small saucepan over low, stirring occasionally, until sugar is dissolved, about 5 minutes. Remove from heat, and whisk in mustard and salt. Brush top and sides of rolls with butter mixture, and sprinkle with 1 teaspoon of the thyme. Loosely cover baking dish with aluminum foil, and bake in preheated oven for 10 minutes. Remove foil, and bake in preheated oven until top buns are golden brown and cheese is melted, about 10 minutes.

Meanwhile, melt remaining 1 tablespoon butter in a small saucepan over medium. Add garlic, and cook, stirring constantly, until fragrant, about 30 seconds. Stir in beef broth, Worcestershire, and remaining 1 1/2 teaspoons thyme. Bring to a simmer over medium; cook, undisturbed, until reduced slightly, about 10 minutes. Serve hot sliders with au jus.