Recipes Archives - JoyFoodSunshine

Lemon Curd

Laura — Sun, 03 Mar 2024 10:33:00 +0000

This Lemon Curd recipe is rich and smooth with a bold lemon flavor & hints of vanilla. Learn how to make lemon curd at home that’s better than store-bought!

Once I went to brunch in a ski town near us and had a scone served with the best lemon curd I ever had in my life. I immediately set out to recreate that sweet spread, and I achieved my goal with this recipe.

Vanilla beans make this homemade lemon curd extra-special. They add a rich depth of flavor that really make this recipe shine!

This lemon curd recipe is easy to make from scratch with only 8 ingredients. You can prepare it in advance to serve on scones, waffles, crepes, pancakes, etc. for breakfast or dessert.

Ingredients & Substitutions

Granulated sugar. fine, white sugar works best in this recipe.
Cornstarch. Tapioca starch is a good substitute for cornstarch.
Fresh lemon juice. Bottled works too, but fresh is always best.
Vanilla bean. if you don’t have access to vanilla beans, 1 teaspoon of vanilla bean paste or vanilla extract can be used in place of the beans. If using extract, add with the butter.
Salted butter. unsalted butter works well.

How to Make Lemon Curd

Let’s walk through this lemon curd recipe together, and don’t forget to watch the video for extra guidance.

Begin by putting the sugar, cornstarch, salt, lemon juice, egg yolks, lemon zest and the seeds from one vanilla bean in a small saucepan (preferably thick-bottomed).

Then, cook the mixture over medium-low heat, whisking constantly, until the sugar is dissolved.

Continue cooking and whisking constantly over medium-low heat until the mixture begins to thicken.

Keep cooking until the curd lightens in color, looks like a yellow pudding and coats the back of a spatula, this takes about 5 minutes.

Then, remove the pan from the heat and whisk in the butter until it’s melted, and the mixture is smooth.

Once the lemon curd is smooth, pour it into an 8 oz glass jar or glass container with a lid. (it’s preferable to use a glass jar because the curd will fill the jar and no air will touch the top).

Let it cool completely in the refrigerator (preferably overnight).

What to Serve with Lemon Curd

Once cooled, open the jar and give it a good stir to mix in any bits that may have hardened on the top.

Then, serve it with your favorite foods. Here are some suggestions:

Scones. this tastes amazing spread on top of scones.
Crepes. Spread some lemon curd inside of crepes along with some homemade whipped cream.
Cake or Cupcake filling. Use it as a filling for lemon cupcakes, yellow cake, etc.
Cheesecake. Use as a topping for cheesecake or no bake cheesecake.
Pancakes. spread it on your favorite pancake recipes like buttermilk pancakes, homemade pancakes, etc.
Waffles. Spread some curd on top of homemade waffles.
Swirl some into Greek yogurt, or homemade vanilla pudding.
Spread it onto toast.

Store/Freeze

Store lemon curd in an airtight glass container in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months. That overnight in the refrigerator.

Lemon Curd Recipe FAQS

What can lemon curd be used for?

There are endless possible ways to enjoy lemon curd. Use it on your favorite breakfast recipes (crepes, pancakes, scones, waffles), desserts (cakes, cheesecakes), etc.

How long will homemade lemon curd last?

It lasts for up to 2 weeks when stored in the refrigerator.

What happens if you cook lemon curd too long?

It becomes lumpy instead of smooth. It could burn as well.

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Easy Lemon Curd Recipe

This LemonCurd recipe is rich and smooth with a bold lemon flavor & hints of vanilla.Learn how to make lemon curd at home that's better than store-bought!

Course Breakfast, Dessert, sauce

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5

Cook Time 20

Chilling 6

Total Time 6 25

Servings Servings

Calories 106kcal

Author Laura

Cost $4

Equipment

Ingredients

¾ cup granulated sugar
1 Tablespoon cornstarch
1/8 teaspoon fine sea salt
½ cup lemon juice (fresh, from 4 to 6 lemons)
4 large egg yolks
1 tablespoon lemon zest (finely grated)
1 vanilla bean (seeds)
½ cup unsalted butter cubed

US Customary – Metric

Instructions

Place the sugar, cornstarch, salt, lemon juice, egg yolks, lemon zest and the seeds from one vanilla bean in a small saucepan (preferably thick-bottomed).
Cook over medium-low heat while whisking constantly until the sugar is dissolved.
Continue cooking and whisking constantly over medium-low heat until the mixture begins to thicken, lightens in color, looks like a yellow pudding and coats the back of a spatula. This takes about 5 minutes.
Remove the pan from the heat and whisk in the butter until it’s melted, and the mixture is smooth.
Pour the lemon curd into an 8 oz glass jar or glass container with a lid. (it’s preferable to use a glass jar because the curd will fill the jar and no air will touch the top).
Cool completely.
Once cooled, stir and serve with scones, etc.

Video

Notes

Ingredient Substitution Notes

Granulated sugar. fine, white sugar works best in this recipe.
Cornstarch. Tapioca starch is a good substitute for cornstarch.
Fresh lemon juice. Bottled works too, but fresh is always best.
Vanilla bean. if you don’t have access to vanilla beans, 1 teaspoon of vanilla bean paste or vanilla extract can be used in place of the beans. If using extract, add with the butter.
Salted butter. unsalted butter works well.

Store/Freeze

Store lemon curd in an airtight glass container in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months. That overnight in the refrigerator.

Nutrition

Try these recipes

Lemon Cookies

Lemon Buttercream Frosting

Lemon Poppy Seed Bread

Lemon Poppy Seed Cake

Lemon Glaze (Lemon Icing)

Lemon Cupcakes

Caramel Sauce Recipe

Laura — Fri, 01 Mar 2024 07:53:00 +0000

This homemade caramel sauce recipe is easy to make from scratch with 6 ingredients including butter, heavy cream and brown sugar. Learn how to make caramel sauce and never buy store-bought varieties again!

This homemade caramel sauce is so rich and delicious you will want to serve it over everything – vanilla ice cream, brownies, skillet cookies, etc.

This caramel sauce recipe is easy to make with whole-food ingredients (no condensed milk) in only 20 minutes. Plus, it’s rich caramel flavor and smooth texture make it worlds better than any jarred, store-bought sauce!

Caramel Sauce: Ingredients & Substitutions

Light brown sugar. If you like a richer molasses taste, use dark brown sugar (or substitute up to half the light brown sugar with dark).
Salted butter. Unsalted butter works well too.
Heavy cream. There is no substitute for heavy cream in this recipe.
Vanilla extract. an equal amount of vanilla bean paste can be used in place of the vanilla extract.

How to Make Caramel Sauce

Let’s walk through this caramel sauce recipe step-by-step, and don’t forget to watch the video for further help!

Begin by adding water and brown sugar to a heavy-bottom pan. Cook over medium-high heat until the sugar dissolves, whisking often.

Then, add the butter to the water/sugar mixture and whisk until the butter is melted.

Once the butter is melted, bring the mixture to a boil. Once boiling, reduce the heat and cook/boil over medium heat until mixture is thick and pulls away from the sides (about 10 minutes), whisking occasionally.

Whisk in the heavy cream and sea salt until smooth, bring the mixture to a boil again and boil for 1 minute.

After 1 minute, remove the pan from the heat and whisk in the vanilla.

Transfer to a glass storage dish or jar and let cool completely before serving. The caramel sauce thickens as it cools.

Serve

There are so many ways to enjoy this homemade caramel sauce. Here are a few suggestions:

Ice cream. Drizzle it over vanilla ice cream, chocolate ice cream, or (my husband’s favorite) Oreo ice cream.
Brownies. Who doesn’t love a brownie sundae topped with caramel sauce? Try it over these fudgy homemade brownies or even better – caramel brownies (you can use it to make these brownies)!
Cookies. Serve it over this skillet cookie or chocolate chip cookie bars – yum.

Store

Store homeamde caramel sauce in an airtight container (glass jar with a lid) in the refrigerator for up to 2 weeks.

Caramel Sauce Recipe FAQS

Why do you put butter in caramel sauce?

For flavor and texture. Butter makes a rich sauce with a deep flavor.

How do you make caramel sauce thicker?

This recipe thickens the sauce by cooking off water while boiling. If your sauce is still too thin, add ½ tablespoon water mixed with ½ tablespoon cornstarch and cook until the sauce is thick.

What is the difference between caramel and Carmel sauce?

Homemade caramels are cooked longer so they harden well (soft ball stage). Also, they contain less liquid dairy.

Can I double this recipe?

Yes, you can easily double the ingredients and double the recipe.

Homemade Caramel Sauce Recipe

Course Dessert, sauce

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 2

Cook Time 20

Chilling 2

Total Time 2 22

Servings Servings

Calories 154kcal

Author Laura

Cost $6

Equipment

Ingredients

¼ cup water
1 cup light brown sugar
½ cup salted butter (diced into ½” cubes)
1 cup heavy cream
¼ teaspoon sea salt
1 teaspoon vanilla extract
Optional: serve with flaky sea salt

US Customary – Metric

Instructions

Add water and brown sugar to a heavy-bottom pan. Cook over medium-high heat until the sugar dissolves, whisking often.
Add butter and whisk until the butter is melted. Bring to a boil, then reduce heat and cook/boil over medium heat until mixture is thick and pulls away from the sides (about 10 minutes), whisking occasionally. (started 9:23)
Whisk in the heavy cream and sea salt until smooth. Bring mixture to a boil again and boil for 1 minute.
Remove from heat, whisk in vanilla.
Transfer to a glass storage dish or jar and let cool completely before serving (mixture thickens as it cools).

Video

Notes

Ingredient Substitution Notes

Light brown sugar. If you like a richer molasses taste, use dark brown sugar (or substitute up to half the light brown sugar with dark).
Salted butter. Unsalted butter works well too.
Heavy cream. There is no substitute for heavy cream in this recipe.
Vanilla extract. An equal amount of vanilla bean paste can be used in place of the vanilla extract.

Store

Store homemade caramel sauce in an airtight container (glass jar with a lid) in the refrigerator for up to 2 weeks.

Nutrition

More Delicious Recipes

Caramel Brownies

Caramel Cookies

Caramel Apple Dip

Millionaire Shortbread Recipe

Homemade Caramel Recipe

Homemade Caramel Apples

Best Oatmeal Raisin Cookies

Laura — Sun, 25 Feb 2024 10:05:00 +0000

These are the best Oatmeal Raisin cookies! They have crispy edges, soft and chewy centers, a rich vanilla flavor and plenty of raisins! They are easy to make with simple ingredients – no chilling required.

There is something about oatmeal raisin cookies that is just pure nostalgia. One bite into a chewy oatmeal raisin cookie elicits memories of Christmas and grandma’s house and all this cozy and wam.

This oatmeal raisin cookie recipe is truly the best. Just like my famous oatmeal cookies, these delicious morsels are easy to make and do not require any chilling. They are loaded with raisins and are beloved by all who try them.

Oatmeal Raisin Cookies: Ingredients & Substitutions

All-purpose flour. Use 1:1 all-purpose gluten-free baking flour to make the recipe gluten-free.
Salted Butter. Unsalted butter also works well.
Light Brown Sugar. If you like a little bolder molasses taste, use dark brown sugar.
Granulated Sugar. use white granulated sugar or organic cane sugar for the best results.
Oatmeal: For the perfect, chewy texture use old-fashioned (or rolled) oats. You can use quick oats, but using them will change the texture.
Sea salt. I only ever bake with pure, fine sea salt. If you are using iodized salt I recommend decreasing the amount of salt by half.
Raisins. Use traditional or golden raisins.

How to Make Oatmeal Raisin Cookies

Let’s walk through this oatmeal raisin cookie recipe step-by-step, and remember to watch the video for additional guidance.

Begin by combining the flour, baking soda, baking powder, salt and cinnamon in a medium bowl, then set the dry ingredients aside.

Then, beat together the softened butter and sugars for 1 minute.

Next, add the egg and vanilla and beat on medium speed until the mixture is light – about 1 minute.

Then add the dry ingredient mixture and beat on low speed until just combined.

Once the mixture is smooth, add the oatmeal and beat on low speed.

Then, add raisins and stir until evenly distributed in the dough.

Use a 1 ½ to 2 tablespoon cookie scoop to portion out the dough, then roll it into balls and place them on the prepared cookie sheet. Repeat until all the dough is used.

Bake the oatmeal raisin cookies in the preheated oven for 8-10 minutes until the top is just set. Be very careful not to over-bake.

Let the cookies sit on the baking pan for 5 minutes before transferring them to a wire rack to cool completely.

Serve

Enjoy the oatmeal raisin cookies slightly warm or room temperature. They are delicious when included on a cookie tray with some of our other favorite cookie recipes!

How to Store Oatmeal Raisin Cookies

Store cookies in an airtight container at room temperature for 3-5 days.

Freeze

You can freeze baked oatmeal raisin cookies cookies in an airtight container for up to 2 months. Or, you can freeze the dough and bake them fresh (preferred method).

To freeze the dough:

Form the dough into balls and place them on a non-stick cookie sheet.
Put the cookie sheet in the freezer for 1-2 hours or until the dough is frozen.
Transfer to an airtight, freezer-friendly container (I recommend either a glass storage container or a freezer-friendly ziplock bag).
Freeze for up to 2 months.
To bake: remove dough from the freezer and let it thaw to room temperature. Then bake according to the recipe instructions.

Oatmeal Raisin Cookies Recipe FAQS

Should I soak my raisins for cookies?

I don’t soak raisins for cookies, however if you want them to have a softer texture you can soak them in boiling water for 5 minutes. Just be sure to drain them well after soaking.

Do you have to flatten oatmeal cookies before baking?

If you find that your cookies aren’t flattening in the oven, this is a great way to fix that problem. Gently press the cookie dough down before putting the cookies in the oven.

Should I chill the dough before baking?

These cookies bake perfectly without chilling. However, it doesn’t not hurt to chill the dough. You can prepare the dough up to 1 day in advance and chill it in the refrigerator in an airtight container.

Are rolled oats the same as old fashioned oats?

Yes, they are the same product with different names.

Can I double this recipe?

Yes, you can double this oatmeal raisin cookie recipe easily.

Best Oatmeal Raisin Cookies

Course cookies, Dessert

Cuisine American

Diet Vegetarian

Prep Time 5

Cook Time 10

Total Time 15

Servings cookies

Calories 151kcal

Author Laura

Cost $6

Equipment

Ingredients

1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon sea salt
½ teaspoon ground cinnamon
½ cup salted butter softened
½ cup granulated sugar
½ cup light brown sugar packed
1 egg
1 teaspoon pure vanilla extract
1 ½ cup old-fashioned oatmeal
¾ cup raisins

US Customary – Metric

Instructions

Preheat oven to 375 degrees F.
Line two large baking sheets with parchment paper. Set aside.
In a small bowl, combine the flour, baking soda, baking powder, salt and cinnamon. Set aside.
Place softened butter, granulated sugar and brown sugar in the bowl of a standing mixer and beat until combined. (or beat in large bowl with a handheld mixer)
Add egg and vanilla and beat on medium speed until the mixture is light (about 30-60 seconds).
Add dry ingredient mixture and beat on low speed until just combined.
Add oatmeal and beat on low speed until combined.
Add raisins and stir until evenly distributed in the dough.
Use a 1 ½ to 2 TBS cookie scoop to measure out the dough.
Roll the dough into a ball and place on the prepared cookie sheet. Repeat until all the dough is used.
Gently and very slightly press down tops of cookies until they are flat.
Bake in preheated oven for 8-10 minutes until the top is just set.
Let sit on the baking pan for 5 minutes before transferring to a wire rack to cool.

Video

Notes

Ingredient Notes/Substitutions

All-purpose flour. Use 1:1 all-purpose gluten-free baking flour to make the recipe gluten-free.
Salted Butter. Unsalted butter also works well.
Light Brown Sugar. If you like a little bolder molasses taste, use dark brown sugar.
Granulated Sugar. use white granulated sugar or organic cane sugar for the best results.
Oatmeal: For the perfect, chewy texture use old-fashioned (or rolled) oats. You can use quick oats, but using them will change the texture.
Sea salt. I only ever bake with pure, fine sea salt. If you are using iodized salt I recommend decreasing the amount of salt by half.
Raisins. Use traditional or golden raisins.

Store

Store cookies in an airtight container at room temperature for 3-5 days.

Freeze

You can freeze baked oatmeal raisin cookies cookies in an airtight container for up to 2 months. Or, you can freeze the dough and bake them fresh (preferred method).

To freeze the dough:

Form the dough into balls and place them on a non-stick cookie sheet.
Put the cookie sheet in the freezer for 1-2 hours or until the dough is frozen.
Transfer to an airtight, freezer-friendly container (I recommend either a glass storage container or a freezer-friendly ziplock bag).
Freeze for up to 2 months.
To bake: remove dough from the freezer and let it thaw to room temperature. Then bake according to the recipe instructions.

Nutrition

Try these recipes

Best Oatmeal Cookies

Brown Butter Chocolate Chip Cookies

Banana Oatmeal Cookies

Peanut Butter Oatmeal Cookies

Pumpkin Oatmeal Cookies

Coffee Cookies

Vegetable Lasagna

Laura — Fri, 23 Feb 2024 07:11:00 +0000

In this vegetable lasagna recipe, a delicious veggie-packed marinara sauce is layered with an herbed ricotta filling between lasagna noodles. Then it’s topped with more cheese and baked to bubbly perfection. An authentic vegetarian lasagna just as delicious as your favorite Italian restaurant!

If you’re looking for a meatless meal that is hearty and satisfying, I suggest making this vegetable lasagna recipe.

It’s a delicious vegetarian lasagna that’s perfect to serve to guests (alongside a pan of this beef lasagna for the meat lovers).

In this recipe, a flavorful, veggie-packed marinara sauce is layered with an herbed ricotta filling between lasagna noodles. Then, it’s topped with even more cheese and baked to bubbly perfection.

It’s easy to make veggie lasagna at home that is just as delicious as your favorite Italian restaurant!

Vegetable Lasagna: Ingredients & Substitutions

Marinara sauce. choose your favorite variety, I suggest tomato basil.
Parmesan cheese. Romano is a good substitute.
Fresh basil & parsley. I highly recommend fresh herbs for this recipe, however you can use freeze-dried herbs if necessary.
Vegetables. This recipe is highly customizable. You can choose any of your favorite veggies and add them to this vegetarian lasagna.

How to Make Vegetable Lasagna

We’ll walk through this recipe step-by-step, and remember to watch the video for additional guidance.

Begin by cooking the lasagna noodles until they are al dente. Then, drain the noodles but do not rinse.

Make the Vegetable Marinara

Prepare the marinara layer by cooking the firmer veggies – onion, garlic, and bell pepper – until the onions are soft (5 minutes).

Then, add the softer vegetables – zucchini and yellow squash – and cook until soft they are slightly soft, about 3 minutes.

Next, stir in the marinara sauce, spinach, salt and pepper and heat until the sauce just begins to boil. Taste and adjust seasonings (salt and pepper) to your preferences.

Once the sauce is finished, remove it from the heat and set aside to cool slightly.

Make the Ricotta Filling

While the sauce is cooling, combine the ricotta filling ingredients in a large bowl and stir until they are combined.

Assemble the Vegetarian Lasagna

Once all the components are ready, it’s time to assemble the veggie lasagna. Start by spreading 1 cup of the sauce in the bottom of a 9×13” baking dish.

Then, top the sauce with a layer of lasagna noodles (5 lasagna noodles per layer).

Then, spread one-third of the ricotta cheese mixture over the noodles.

Next, spread 1 cup of sauce over the cheese.

Repeat with remaining ingredients, making 3 layers of cheese/sauce.

Top with the last layer with noodles and the spread the remaining sauce over the noodles.

Then, sprinkle 2 cups mozzarella cheese and ¼ cup parmesan cheese evenly over top sauce layer.

Loosely cover with aluminum foil (tenting it slightly so the foil does not touch the cheese).

Bake the vegetable lasagna recipe in the preheated oven for 40 minutes, remove the foil then bake for an additional 10-15 minutes or until the cheese is melted and the filling is bubbling.

Once it has finished baking, let the vegetarian lasagna cool slightly and serve garnished with fresh parsley and basil.

Serve

I suggest serving this recipe with your favorite Italian recipes, here are some ideas:

If you’re feeding a crowd, make this beef lasagna for meat lovers!
Tomato bruschetta is a perfect appetizer.
A side salad – like panzanella salad or burrata salad pair beautifully with this lasagna.
We love serving it with homemade french bread or no knead bread to sop up all the yummy sauce.
A vegetable side like roasted broccoli or balsamic roasted Brussels sprouts are great choices.

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or oven set to warm.

Freeze

You can freeze this vegetable lasagna two ways.

Freeze before baking. To do this, completely assemble the lasagna, then put it in the freezer to flash-freeze. Once frozen, tightly cover with plastic wrap and foil (or the baking dish lid) and freeze for up to 2 months. Thaw overnight in the refrigerator before baking according to the recipe instructions.
Freeze baked leftovers. If you wind up with a lot of leftovers, you can flash-freeze individual pieces on a baking sheet, then transfer them to an airtight container or vacuum seal them and freeze for up to 2 months. Reheat in the microwave or oven.

Vegetable Lasagna Recipe FAQS

Why is my vegetable lasagna watery?

Not fully draining the noodles before using them in the recipe, or rinsing them after cooking and draining are both reasons lasagna could be watery.

Should lasagna rest covered or uncovered?

Yes, let this vegetable lasagna cool uncovered to thicken up.

Do you spray the pan when making lasagna?

I suggest lightly greasing the baking dish.

Is it better to bake lasagna in a glass or metal pan?

I suggest baking this veggie lasagna in a glass or ceramic baking dish.

Vegetable Lasagna Recipe

In this vegetable lasagna recipe, a delicious veggie-packed marinara sauce is layered with an herbed ricotta filling between lasagna noodles. Then it's topped with more cheese and baked to bubbly perfection. An authentic vegetarian lasagna just as delicious as your favoriteItalian restaurant!

Course Main Course

Cuisine Italian

Diet Vegetarian

Prep Time 20

Cook Time 50

Total Time 1 10

Servings Servings

Calories 369kcal

Author Laura

Cost $10

Equipment

Ingredients

16 ounces lasagna noodles cooked al dente
3 cups Mozzarella Cheese divided

Sauce

½ onion finely diced (about 1 cup onion)
1 Tablespoon minced garlic
1 red bell pepper diced
1 zucchini diced
1 yellow squash diced
2 cups baby spinach chopped
26 ounces marinara sauce
½ teaspoon sea salt or to taste
¼ teaspoon pepper

Ricotta mixture

30 ounces Ricotta Cheese
3 large eggs
¼ cup Grated Parmesan Cheese
1 Tablespon fresh parsley
¼ cup chopped fresh basil
1 cup mozzarella cheese
½ teaspoon sea salt
½ teaspoon garlic powder
¼ teaspoon Pepper

Topping

2 cups mozzarella cheese shredded
¼ cup parmesan cheese

US Customary – Metric

Instructions

Preheat oven to 350 degrees F.

Make the Sauce

In a 5-quart saucepan, cook the onion, garlic, and bell pepper over medium-high heat (covered) until the onions are soft (5 minutes).
Add zucchini and yellow squash and cook until soft, 3 minutes.
Stir in marinara sauce, spinach, salt and pepper and heat until the sauce just begins to boil. Taste and adjust seasonings (salt and pepper) to your preferences.
Remove from heat and set aside.

Make the Ricotta Filling

Combine ricotta, eggs, ¼ cup parmesan cheese, parsley, basil, 1 cup mozzarella cheese, garlic powder, salt and pepper in a large bowl. Set aside.

Assemble

Spread 1 cup of the sauce in the bottom of a 9×13” baking dish.
Top with a layer of lasagna noodles (5 lasagna noodles per layer).
Spread 1/3 of the ricotta cheese mixture over the noodles, then spread 1 cup sauce over the cheese.
Repeat with remaining ingredients, making 3 layers of cheese/sauce.
Top with the last layer with noodles and the spread the remaining sauce over the noodles.
Sprinkle 2 cups mozzarella cheese and ¼ cup parmesan cheese evenly over the sauce.

Bake, Cool & Serve

Loosely cover with aluminum foil (tenting it slightly so the foil does not touch the cheese).
Bake in the preheated oven for 40 minutes, remove the foil then bake for an additional 10-15 minutes or until the cheese is melted and the filling is bubbling.
Let cool slightly and serve garnished with fresh parsley and basil.

Video

Notes

Ingredient Substitution Notes

Marinara sauce. choose your favorite variety, I suggest tomato basil.
Parmesan cheese. Romano is a good substitute.
Fresh basil & parsley. I highly recommend fresh herbs for this recipe, however you can use freeze-dried herbs if necessary.
Vegetables. This recipe is highly customizable. You can choose any of your favorite veggies and add them to this vegetarian lasagna.

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or oven set to warm.

Freeze

You can freeze this vegetable lasagna two ways.

1. Freeze before baking. To do this, completely assemble the lasagna, then put it in the freezer to flash-freeze. Once frozen, tightly cover with plastic wrap and foil (or the baking dish lid) and freeze for up to 2 months. Thaw overnight in the refrigerator before baking according to the recipe instructions.

1. Freeze baked leftovers. If you wind up with a lot of leftovers, you can flash-freeze individual pieces on a baking sheet, then transfer them to an airtight container or vacuum seal them and freeze for up to 2 months. Reheat in the microwave or oven.

Nutrition

You’ll Love these REcipes

Homemade Meatballs Recipe

Beef Lasagna

Easy Tomato Bruschetta Recipe

Panzanella Salad Recipe

Pasta Primavera Recipe

Stuffed Shells

Butter Popcorn Recipe

Laura — Tue, 20 Feb 2024 10:43:00 +0000

This Butter popcorn recipe is easy to make in 5 minutes with 4 ingredients (including real butter) & is even more delicious than movie theater popcorn!

Butter popcorn is one of my favorite savory snacks, and this recipe is truly the best. It’s a must-have on our family movie nights (along with this homemade kettle corn).

My husband perfected this buttered popcorn recipe – and let me tell you it’s addictingly delicious. Using real, high quality ingredients makes it so good you can’t just take one handful.

Plus, it only takes 5 minutes to make butter popcorn that tastes significantly better than the movie theater popcorn. My 2 year old son loves helping. As soon as a movie starts, he clammers around the kitchen collecting all the supplies and ingredients needed to make this recipe – it’s adorable.

Butter Popcorn: Ingredients & Substitutions

Popcorn kernels. Choose your favorite brand/variety.
Coconut oil. This is used to pop the popcorn kernels. I have tried canola oil, butter, and olive oil (which all work) and nothing pops corn as well as coconut oil. It does not impart a coconut flavor to the recipe either.
Salted butter. Unsalted butter works well, you may just need to slightly increase the popcorn salt.
Popcorn salt. This Redmond popcorn salt is the only brand we buy. It’s delicious, full of minerals and is so fine that it sticks well to the kernels.

How to Make Butter Popcorn

This recipe is easy to make in 5 minutes (or less). However, I’ll walk you through some tips and trips to ensure it turns our perfectly every time.

Begin by melting the butter in the microwave, then set it aside.

Then, put 1 Tablespoon coconut oil and 3 kernels of popcorn into a stovetop popcorn maker (we use a Whirley Pop).

Next, heat the popcorn maker over medium heat and stir to combine the oil and 3 kernels of popcorn.

Then, cook the 3 kernels and coconut oil over medium heat until the kernels pop (this indicates that the oil is hot enough to cook the rest of the popcorn).

Once the three kernels pop, add the rest of the popcorn kernels and stir vigorously to combine with the lid on.

Stir continuously as the popcorn begins to pop.

When the popping slows down, turn off the heat and continue stirring over the warm burner until the popping stops.

Immediately pour the popcorn into a large bowl (preferably one with a lid, although you can use a large bowl and then use a baking sheet as a “lid” for stirring.

Next, evenly drizzle the melted butter over the popcorn.

Then sprinkle with popcorn salt.

Then, secure the lid, invert the bowl, and shake vigorously (the goal is to coat the popcorn with both butter and salt). Taste and add more salt as desired.

Serve

Serve immediately – it’s best when it’s warm and fresh from the stovetop.

Store

Store leftover buttered popcorn in an airtight container at room temperature for up to 2 days – although we never have leftovers.

Buttered Popcorn Recipe FAQS

Can you use butter instead of oil to pop popcorn?

Technically you can, but butter burns faster than coconut oil so I don’t really recommend it.

Can you just melt butter and put it on popcorn?

Yes absolutely – it makes the best buttered popcorn if you do it this way. Be sure to shake it so the butter is evenly distributed throughout the kernels.

How do you add butter to popcorn?

Follow the instructions in this recipe (melt the butter, pour over popped kernels then shake to coat).

Do you add butter to popcorn before or after popping?

Add the butter to the popcorn after the kernels are popped.

Can I double this recipe?

Yes, you can. However if you have a regular Whirley Pop, you will need to pop the kernels in two batches.

Homemade Butter Popcorn Recipe

This Butter popcorn recipe is easy to make in 5 minutes with4 ingredients (including real butter) & is even more delicious than movie theater popcorn!

Course Appetizer, Snack

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 1

Cook Time 4

Total Time 5

Servings Servings

Calories 128kcal

Author Laura

Cost $4

Equipment

Ingredients

½ cup popcorn kernels
1 Tablespoon coconut oil
6 Tablespoons salted butter melted
½ teaspoon popcorn salt (or to taste)

US Customary – Metric

Instructions

Melt the butter in the microwave. Set aside.
Place 1 Tablespoon coconut oil and 3 kernels of popcorn into a stovetop popcorn maker.
Heat the popcorn maker over medium heat and stir to combine the oil and 3 kernels of popcorn.
Cook over medium heat until the 3 kernels in the oil pop (this indicates that the oil is hot enough to cook the rest of the popcorn).
Once the three kernels pop, add the rest of the popcorn kernels and stir vigorously to combine with the lid on.
Stir continuously as the popcorn begins to pop.
When the popping slows down, turn off the heat and continue stirring over the warm burner until you do not hear any more popping.
Immediately pour the popcorn into a large bowl (preferably one with a lid, although you can use a large bowl and then use a baking sheet as a “lid” for stirring.
Evenly drizzle the melted butter over the popcorn. Then sprinkle with popcorn salt.
Secure the lid, invert the bowl, and shake vigorously (the goal is to coat the popcorn). Taste and adjust salt as desired.
Serve immediately.
Enjoy!

Video

Notes

Ingredient Notes & Substitutions

Coconut oil. This is used to pop the popcorn kernels. I have tried canola oil, butter, and olive oil (which all work) and nothing pops corn as well as coconut oil. It does not impart a coconut flavor to the recipe either.
Salted butter. Unsalted butter works well, you may just need to slightly increase the popcorn salt.
Popcorn salt. This Redmond popcorn salt is the only brand we buy. It’s delicious, full of minerals and is so fine that it sticks well to the kernels.

How to Store Butter Popcorn

Store leftovers in an airtight container at room temperature for up to 2 days.

Nutrition

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Easy Guacamole Recipe (5 Minutes)

Chicken Tetrazzini

Laura — Fri, 16 Feb 2024 10:31:00 +0000

In this chicken tetrazzini recipe, spaghetti, chicken, broccoli and cheese are mixed with a from-scratch sauce (no canned soups), and baked until bubbly. A delicious, hearty dinner, that’s a perfect way to use leftover chicken.

We often find ourselves with lots of leftover chicken – from baked chicken breasts, slow cooker pulled chicken, rotisserie chicken, etc. and I love using it to make this chicken tetrazzini recipe.

This chicken tetrazzini is made with a rich and flavorful from-scratch sauce, and doesn’t use any canned soup. It’s a hearty main dish that your whole family will love, and the perfect way to use leftover chicken.

This recipe is a meal all by itself, and is a great one to make for friends and neighbors!

Chicken Tetrazzini: Ingredients & Substitutions

Spaghetti. We use regular spaghetti noodles but any shape of pasta works well in this recipe. I also have used chickpea pasta (gluten-free) with great results.
Chicken. Use leftover pulled chicken, baked chicken breasts, or a rotisserie chicken!
Salted butter. Unsalted butter works well too.
All-purpose flour. Gluten-free all-purpose works well in this recipe.
Whole milk. You need 1 cup of liquid dairy. Half and half is a great substitute for whole milk. Or you can use ½ cup whole milk and ½ cup heavy cream.
Broccoli. I use frozen broccoli because it’s easy. Fresh broccoli cut in small pieces works well too. If you don’t love broccoli you can substitute your favorite vegetable(s) or omit it.

How to Make Chicken Tetrazzini

We’ll walk through how to make chicken tetrazzini step-by-step, and don’t forget to watch the video.

Begin by cooking the spaghetti. First, break the spaghetti noodles in half.

Then, cook the noodles according to package instructions in salted water. Drain and set aside in a large bowl but do not rinse.

Make the Sauce

While the spaghetti is cooking, make the sauce. Start by melting butter in a large pot.

Then, add the onion and garlic and cook until onion is soft (about 4 minutes).

Next, add the flour, sea salt and pepper and whisk to combine and cook for 30-60 seconds until the mixture starts bubbling.

Then, add chicken broth, whole milk and Italian seasoning, whisk to combine, and cook until the mixture starts to thicken (it will boil).

Once the mixture is thickened, whisk in the parmesan and mozzarella cheeses until melted.

Assemble the Chicken Tetrazzini

When the sauce is finished, turn off the heat, and add the spaghetti, broccoli and chicken to the sauce and stir to combine.

Then, in a separate bowl, combine the topping ingredients.

Then, pour the chicken tetrazzini mixture into the prepared 9×9″ baking dish.

Next, evenly sprinkle the mixture over the top of the chicken tetrazzini in the pan.

Bake

Then, cover the baking dish with foil and bake for 20 minutes. After 20 minutes, remove the foil.

Bake the chicken tetrazzini for an additional 5-10 minutes, uncovered, until the top is lightly browned and the filling is bubbly.

Serve

Serve warm with a garnish of fresh parsley (if desired). The great thing about this chicken tetrazzini is that it’s an entire meal in one baking dish.

Sometimes we like to serve it with some homemade bread (homemade french bread, no knead bread, or homemade dinner rolls) and a green salad like kale salad or burrata salad.

Store/Freeze

Store leftover chicken tetrazzini in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months. Reheat in the microwave or in the oven.

Chicken Tetrazzini Recipe FAQs

What is Chicken Tetrazzini made of?

This recipe includes a homemade sauce made of milk, cheese, butter, & spices, as well as leftover chicken, broth, broccoli and spaghetti.

Can I halve this recipe?

Yes, to make a smaller amount halve the ingredients and bake in an 8×8″ pan.

Can I use turkey instead?

Yes – check out our turkey tetrazzini recipe.

Chicken Tetrazzini Recipe

Course dinner, Main Course

Cuisine American, Italian

Prep Time 20

Cook Time 30

Total Time 50

Servings Servings

Calories 193kcal

Author Laura

Cost $8

Equipment

Ingredients

8 ounces spaghetti
Salted water
¼ cup butter
1 Tablespoon minced garlic
½ cup onion finely chopped
¼ cup all-purpose flour
1 teaspoon sea salt
¼ teaspoon pepper
2 cups chicken broth
1 cup whole milk or half and half
½ cup parmesan cheese
1 teaspoon Italian seasoning
1 pound broccoli fresh or frozen, cut into small pieces
2 cups cooked chicken cubed or shredded
2 cups mozzarella cheese divided

Instructions

Preheat oven to 350 degrees F
Break spaghetti noodles in half, then cooking according to package instructions. Drain and set aside in a large bowl but do not rinse.
While spaghetti is cooking, in a large stockpot melt butter.
Add onion and garlic and cook until onion is soft (about 4 minutes).
Add flour, sea salt and pepper and whisk to combine. Cook for 30-60 seconds until mixture starts bubbling.
Add chicken broth and whole milk and whisk to combine. Cook until the mixture just starts to thicken.
Whisk in parmesan cheese, Italian seasoning and 1 cup mozzarella cheese until melted.
Add sauce, broccoli and chicken to the spaghetti and stir to combine.
Pour mixture into a 9×9” pan. Top with remaining 1 cup of mozzarella cheese.
Cover and bake for 20 minutes, then uncover and bake for an additional 10 or until bubbly. Serve warm.

Video

Notes

Ingredient Notes & Substitutions

Spaghetti. We use regular spaghetti noodles but any shape of pasta works well in this recipe. I also have used chickpea pasta (gluten-free) with great results.
Salted butter. Unsalted butter works well too.
All-purpose flour. Gluten-free all-purpose works well in this recipe.
Whole milk. You need 1 cup of liquid dairy. Half and half is a great substitute for whole milk. Or you can use ½ cup whole milk and ½ cup heavy cream.
Broccoli. I use frozen broccoli because it’s easy. Fresh broccoli cut in small pieces works well too. If you don’t love broccoli you can substitute your favorite vegetable(s) or omit it.

Store/Freeze

Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months. Reheat in the microwave or in the oven.

Nutrition

More Delicious Recipes

Broccoli Chicken & Rice Casserole

Best Homemade Chicken Pot Pie Recipe (From Scratch)

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Homemade Spaghetti Os

Laura — Mon, 12 Feb 2024 10:13:00 +0000

This homemade Spaghetti Os recipe is significantly more delicious than canned varieties. It’s easy to make in 20 minutes and is so good your kids will lick the bowl clean!

This homemade spaghetti os recipe is one of my all-time favorites. Unlike their canned counterpart, I absolutely cannot stop eating these spaghettios whenever I make them – which is often because they’re easy to make in 20 minutes!

O-shaped pasta is cooked then combined with a rich, flavorful tomato-based sauce that is out of this world delicious. Seriously, it’s so good your kid (ok, I really mean you), will lick the bowl clean.

Plus, with homemade spaghetti os, you skip the preservatives, dyes, and additives used in the canned varieties – especially if you use organic ingredients.

Ingredients & Substitutions

O-shaped pasta (Anellini). You really can use any pasta shape you’d like in this recipe and it will taste great. For nostalgia’s sake, I use O-shaped noodles.
Salted butter. unsalted butter works well.
Tomato sauce & paste. I suggest using organic varieties for the best results.
Heavy cream. this makes the sauce super rich and delicious. You can substitute half and half or whole milk if you must.
Garlic/Onion powder. I chose to use powders for the most authentic taste, and because some of my kids don’t like onions. You can sauté minced garlic and finely diced onions instead of the powders if you prefer.
Honey. granulated sugar is good substitute.
Cheddar cheese. I prefer medium cheddar for this recipe, but any kind will do.

How to Make Homemade Spaghetti O’s

We’ll walk through this recipe step-by-step, and don’t forget to watch the video.

Begin by cooking the Anellini pasta in salted water until al dente.

Then, drain the pasta but do not rinse, because unrinsed pasta will absorb the sauce best.

Next, make the sauce by combining butter, tomato sauce, tomato paste, heavy cream, garlic powder, onion powder, paprika sea salt, pepper, and honey in a 5 quart saucepan.

Heat over medium heat until it just begins to bubble (when you see one or two bubbles) and the butter is melted, stirring often.

Then, reduce the heat to medium-low and add cheddar cheese, whisk until melted.

Finally, stir in the in cooked pasta.

Serve

Serve these homemade spaghettios warm as a meal all their own, or with your favorite sides. Here are some suggestions:

Serve with roasted vegetables like: roasted broccoli, roasted carrots, asparagus and Brussels sprouts.
Try these green salads: burrata salad, kale salad, panzanella salad, spinach salad, and broccoli salad.
In true nostalgic food fashion, you can serve them with homemade chicken nuggets or homemade meatballs.

Store/Freeze

Store leftovers in an airtight container in the refrigerator for 3-5 days, or in the freezer for up to 2 months.

Reheat on the stovetop over low heat, or in the microwave.

Spaghetti Os Recipe FAQS

What can you add to Spaghetti Os?

You can add meat (like grilled chicken, meatballs, chicken nuggets), etc. to make this a heartier meal. Or you can add some flavor with hot sauce, crushed red pepper, etc. I like to sneak in some shredded zucchini while I’m cooking the sauce sometimes too.

What is spaghetti O sauce made of?

It’s a tomato-based sauce with spices, cheese and cream.

Can I double this recipe?

Yes, you can double this recipe easily.

Homemade Spaghetti Os Recipe

This homemade Spaghetti Os recipe is significantly more delicious than canned varieties. It's easy to make in 20 minutes and is so good your kids will lick the bowl clean!

Course Appetizer, Main Course, Side Dish

Cuisine American, Italian

Diet Vegetarian

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 274kcal

Author Laura

Cost $5

Equipment

Ingredients

2 Tablespoons salted butter
15 oz tomato sauce
2 Tablespoons tomato paste
¼ cup heavy cream
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
½ teaspoon sea salt
¼ teaspoon black pepper
1 teaspoon honey
1 cup cheddar cheese
2 cups O-shaped pasta (Anellini Pasta)

US Customary – Metric

Instructions

Cook pasta in salted water until al dente.
Drain but do not rinse
Combine butter, tomato sauce, tomato paste, heavy cream, garlic powder, onion powder, paprika sea salt, pepper, and honey in a 5 quart saucepan.
Heat over medium heat until it just begins to bubble (when you see one or two bubbles).
Reduce heat to medium-low and add cheddar cheese, whisk until melted.
Stir in cooked pasta.
Serve warm.

Video

Notes

Ingredient Notes/Substitutions

O-shaped pasta (Anellini). You really can use any pasta shape you’d like in this recipe and it will taste great. For nostalgia’s sake, I use O-shaped noodles.
Salted butter. unsalted butter works well.
Tomato sauce & paste. I suggest using organic varieties for the best results.
Heavy cream. this makes the sauce super rich and delicious. You can substitute half and half or whole milk if you must.
Garlic/Onion powder. I chose to use powders for the most authentic taste, and because some of my kids don’t like onions. You can sauté minced garlic and finely diced onions instead of the powders if you prefer.
Honey. granulated sugar is good substitute.
Cheddar cheese. I prefer medium cheddar for this recipe, but any kind will do.

Store/Freeze

Store leftovers in an airtight container in the refrigerator for 3-5 days, or in the freezer for up to 2 months.

Reheat on the stovetop over low heat, or in the microwave.

Nutrition

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Homemade Meatballs Recipe

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Stuffed Shells

No Bake Chocolate Cheesecake

Laura — Fri, 09 Feb 2024 09:37:00 +0000

This No Bake Chocolate Cheesecake recipe is smooth and creamy with a rich chocolate flavor. It’s easy to make in 20 minutes and best topped with homemade whipped cream.

Every time I go to a famous “Cheesecake” restaurant, I order chocolate cheesecake – it’s my favorite. So, I created this easy no bake chocolate cheesecake recipe and it’s seriously the best.

My husband said he could not even tell it was different from my chocolate cheesecake recipe – it’s that good! It’s silky smooth, super creamy with a rich chocolate flavor.

This no bake chocolate cheesecake is made with 10 ingredients in under 20 minutes – so you can satisfy that chocolate cheesecake craving quickly without having to make a trip to a pricey restaurant or even turn on your oven.

No Bake Chocolate Cheesecake: Ingredients & Substitutions

The most important note about this recipe is that all the ingredients (except for the heavy whipping cream) must be room temperature. If you use cold cream cheese, eggs, or sour cream it will cause the melted chocolate to solidify and not mix well into the filling.

Oreo Crust. You can use a store-bought Oreo cracker crust instead of making your own, if you prefer. Check out this post on how to make a Oreo pie crust (although it is not baked in this recipe) for more helpful tips!
Cream cheese. I suggest using two 8 ounce blocks of cream cheese. Do not use whipped cream cheese.
Powdered sugar. You can make your own refined-sugar free powdered sugar.
Semisweet chocolate. You can use chips or chopped chocolate bars. It will be melted so the form doesn’t matter.
Vanilla extract. Vanilla bean paste or the seeds from 1 vanilla bean are great substitutes for extract.

How to Make No Bake Chocolate Cheesecake

We’ll walk through this recipe step-by-step, and be sure to watch the video for extra guidance.

Make the Oreo Crust

Since the crust needs to be put in the freezer to harden, it’s the first thing we make in this recipe. Begin by tracing the bottom of a springform pan on a piece of parchment paper, cut out the circle and place it in the bottom of the springform pan.

Then, put the Oreo cookies in a food processor fitted with an “S” blade and process until they are the texture of fine crumbs.

Then, transfer the the Oreo crumbs to a large bowl. Add the granulated sugar and melted butter and stir until the mixture clumps and the ingredients are evenly distributed.

Next, pour the crust mixture into a 9” springform pan, pressing it down into the bottom of the dish and halfway up the sides.

Transfer the crust to the freezer while you make the filling.

Make the Filling

While the crust is in the freezer, make the filling.

In the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer, beat the heavy whipping cream and ½ cup powdered sugar together until stiff peaks form. Set aside in the refrigerator.

Then, in the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer, beat the cream cheese until smooth.

Beating the cream cheese alone ensures it will not be lumpy.

Then, add the sour cream, remaining 1 cup of powdered sugar, melted chocolate and vanilla and beat until smooth.

Then fold in the whipped cream mixture until smooth.

Assemble & Chill

Once the filling is done, spread it evenly over the frozen Oreo crust and freeze until set.

Once set, remove the no bake chocolate cheesecake from the baking pan and transfer it to a serving plate.

Garnish with fresh berries, chocolate curls, homemade whipped cream, chocolate ganache, or your favorite toppings.

Serve

Serve the no bake chocolate cheesecake chilled/cold. I suggest cutting it into slices, and a little goes a long way because it is so rich.

Store

Store leftovers in the refrigerator in an airtight container or on the serving plate covered in plastic wrap for 3-5 days.

Freeze

You can freeze this recipe in 2 ways:

1. Freeze the whole no bake chocolate cheesecake. Make the recipe then put it in the freezer to harden for 1-2 hours. Once it is hardened, wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving.
2. Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours.

No Bake Chocolate Cheesecake Recipe FAQS

What is no bake chocolate cheesecake filling made of?

This filling is made of whipped heavy whipping cream, powdered sugar, cream cheese, sour cream, vanilla cocoa powder and melted chocolate.

Why is my no-bake cheesecake not firm?

If you used a whipped cream cheese or anything other than a solid “block” of cream cheese with only one ingredient (cream cheese), then it could change the texture of the cheesecake and make it too soft. Also, if it gets too warm it will become soft.

Does no-bake cheesecake need to be refrigerated?

Yes, it needs to be stored in the refrigerator and served chilled.

How long can you keep a no-bake chocolate cheesecake in the fridge?

I recommend storing it in the refrigerator for 3-5 days. To prolong it’s freshness, freeze it for up to 2 months.

No Bake Chocolate Cheesecake Recipe

This No Bake Chocolate Cheesecake recipe is smooth and creamy with a rich chocolate flavor. It's easy to make in 20 minutes and best topped with homemade whipped cream.

Course cake, Dessert

Cuisine American

Diet Vegetarian

Prep Time 20

Chilling 1

Total Time 1 20

Servings Sercings

Calories 487kcal

Author Laura

Cost $8

Equipment

Ingredients

Oreo Crust

22 Double Stuffed Oreo Cookies about 2 cups Oreo cookie crumbs
2 Tablespoons granulated sugar
4 Tablespoons salted butter melted

Chocolate Cheesecake Filling

1 ½ cups heavy whipping cream (12 oz)
1 ½ cups powdered sugar divided
16 oz cream cheese room temperature
1 ½ cups semisweet chocolate melted (9 oz)
1 Tablespoon cocoa powder
2 Tablespoons full-fat sour cream room temperature
2 teaspoons vanilla extract

Toppings

Homemade whipped cream
Chocolate Curls

US Customary – Metric

Instructions

Make the Oreo Crust

Trace the bottom of a springform pan on a piece of parchment paper, cut out the circle and place it in the bottom of the springform pan.
Put Oreo cookies in a food processor fitted with an “S” blade and process until they reach the texture of fine crumbs.
Transfer the Oreo crumbs to a large bowl.
Add the granulated sugar and melted butter and stir until the mixture clumps and the ingredients are evenly distributed.
Pour the crust mixture into a 9” springform pan, pressing it down into the bottom of the dish and halfway up the sides.
Transfer to freezer while you make the filling.

Make the Chocolate Cheesecake Filling

In the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer, beat the heavy whipping cream and ½ cup powdered sugar together until stiff peaks form. Set aside in the refrigerator.
Then, in the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer, beat the cream cheese until smooth.
Add the sour cream, remaining 1 cup powdered sugar, cocoa powder, melted chocolate and vanilla and beat until smooth.
Add whipped cream mixture and beat until the mixture is smooth.

Assemble & Chill

Spread the filling evenly over the frozen Oreo crust. Freeze until hardened.
Once set, remove the no bake chocolate cheesecake from the baking pan and transfer it to a serving plate.
Garnish with chocolate curls, homemade whipped cream or your favorite toppings and serve.

Video

Notes

Ingredient Notes:

The most important note about this recipe is that all the ingredients (except for the heavy whipping cream) must be room temperature. If you use cold cream cheese, eggs, or sour cream it will cause the melted chocolate to solidify and not mix well into the filling.

Oreo Crust. You can use a store-bought Oreo cracker crust instead of making your own, if you prefer. Check out this post on how to make a Oreo pie crust (although it is not baked in this recipe) for more helpful tips!

Cream cheese. I suggest using two 8 ounce blocks of cream cheese. Do not use whipped cream cheese.

Powdered sugar. You can make your own refined-sugar free powdered sugar.

Semisweet chocolate. You can use chips or chopped chocolate bars. It will be melted so the form doesn’t matter.

Vanilla extract. Vanilla bean paste or the seeds from 1 vanilla bean are great substitutes for extract.

Store

Store leftovers in the refrigerator in an airtight container or on the serving plate covered in plastic wrap for 3-5 days.

Freeze

You can freeze this recipe in 2 ways:

Freeze the whole no bake chocolate cheesecake. Make the recipe then put it in the freezer to harden for 1-2 hours. Once it is hardened, wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving.
2. Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours.

Nutrition

More Cheesecake Recipes

Chocolate Cheesecake

No Bake Cheesecake

Oreo Cheesecake

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Best Cheesecake Recipe

Peach Cheesecake

Coffee Brownies

Laura — Sun, 04 Feb 2024 10:26:00 +0000

These coffee brownies are easy to make from scratch. They’re fudgy and chocolatey with a rich coffee flavor. Espresso brownies are the perfect dessert for the coffee lovers in your life!

Two of my absolute favorite foods on the planet (coffee & brownies) come together to make an out-of-this-world delicious dessert – coffee brownies.

These espresso brownies are fudgy with crackly tops and a rich coffee flavor. Perfect for your chocolate/coffee loving friends, they’re easy to make with a handful of simple ingredients in 40 minutes!

Serve them as it, frost them with chocolate buttercream, or make a coffee brownie sundae with vanilla ice cream and chocolate sauce!

Coffee Brownies: Ingredients & Substitutions

All-purpose flour. For a gluten-free version, substitute a 1:1 gluten-free all purpose flour blend.
Cocoa powder. regular unsweetened cocoa powder is the best choice. You can use extra dark cocoa powder for an even more intense chocolate flavor.
Espresso powder. I always have this on hand to use in baked goods (chocolate cake, chocolate cupcakes, etc.). In a pinch, you can substitute finely ground instant coffee or coffee beans, but if you can get it – I suggest sticking with espresso powder.
Salted butter. Unsalted butter, coconut oil and gee all work well in this recipe.
Chopped chocolate. Choose a high-quality chocolate. Since the chocolate is melted the “form” of chocolate doesn’t matter. Use chocolate chips, chopped bars, discs, etc. The quality and cocoa content of your chocolate will affect the final outcome. I typically use Ghirardelli 60% dark chocolate chips.
Granulated sugar. Any granulated sugar works well in this brownie recipe. I use organic cane sugar.
Mix ins. Optional but taste great.

How to Make Coffee Brownies

We’ll walk through this espresso brownies recipe step-by-step, and make sure to watch the video.

Begin by mixing flour, cocoa powder, espresso powder and sea salt together in a small bowl. Then, set the dry ingredients aside.

Next, melt the chocolate and butter together in a microwave safe bowl, or on the stovetop over low heat. Stir until smooth and glossy, then set the mixture aside.

Then, in the bowl of a standing mixer (or in a large bowl with a handheld mixer), beat the eggs for 1 minute or until pale and thick.

Next, add the sugar and beat for an additional 60 seconds, until sugar is dissolved.

Then, add the melted chocolate/butter mixture and vanilla and stir on low speed until batter is smooth and homogenous (uniform throughout).

Next, add the dry ingredients and mix on low speed until they are just incorporated and there are no lumps.

Lastly, stir in the chocolate chips or other mix-ins by hand.

Then, pour the batter into the prepared pan and bake until the top is set and the coffee brownies are only very slightly “jiggly”, 25-30 minutes. If you like extra-fudgy brownies, bake for 25 minutes. For firmer brownies bake for 30 minutes.

Then, place the brownie pan on a wire cooling rack to cool completely.

Once cooled, cut the espresso brownies into squares and serve.

You can also frost the coffee brownies if you wish. I suggest chocolate buttercream frosting or chocolate ganache. You can even add a pinch of espresso powder to those recipe for extra coffee flavor.

Serve

Serve the brownies at room temperature, or slightly warm with a scoop of vanilla ice cream and a drizzle of homemade chocolate sauce for a coffee brownie sundae!

Store

Store coffee brownies in an airtight container at room temperature for 3 days, or in the refrigerator for up to a week.

Freeze

I recommend wrapping the brownies tightly in plastic wrap or vacuum sealing them, then storing the wrapped brownies in an airtight container or plastic bag in the freezer for up to 2 months.

Coffee Brownies Recipe FAQS

Can I add coffee grounds to my brownies?

You can replace the espresso powder with finely ground coffee beans.

How much espresso powder should I add to a batch of brownies?

I found 1 Tablespoon of espresso powder was more than enough to impart a big coffee flavor. You can add more to your liking if desired.

Can I double this recipe?

Yes! Double the ingredients and bake the coffee brownies in a 9×13″ glass baking dish.

Coffee Brownies

These coffee brownies are easy to make from scratch. They're fudgy and chocolatey with a rich coffee flavor. Espresso brownies are the perfect dessert for the coffee lovers in your life!

Course brownies, Dessert

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 25

Total Time 35

Servings brownies

Calories 168kcal

Author Laura

Cost $5

Equipment

Ingredients

⅔ cup all-purpose flour
1 Tablespoon cocoa powder
1 Tablespoon espresso powder
¼ teaspoon fine sea salt
5 oz semisweet chocolate* (1 cup)
½ cup salted butter
¾ cup granulated sugar
2 teaspoons pure vanilla extract
2 large eggs
½ cup mix-ins (chocolate chips, nuts, etc. if desired)

US Customary – Metric

Instructions

Preheat oven to 350 degrees F, grease an 9×9” baking dish, set aside.
Mix flour, cocoa powder, espresso powder and sea salt together in a small bowl; set aside.
Melt chocolate and butter together in a microwave safe bowl, or on the stovetop over low heat. Stir until smooth and glossy. Set aside.
In the bowl of a standing mixer, beat eggs for 1 minute or until pale and thick.
Add sugar and beat for an additional 60 seconds, until sugar is dissolved.
Add melted chocolate/butter mixture and vanilla and stir on low speed until batter is smooth and homogenous (uniform throughout).
Add dry ingredients, mix on low speed until just incorporated and there are no lumps.
Stir in chocolate chips or other mix-ins by hand.
Pour batter into prepared pan; bake until the top is set and the brownies are only very slightly “jiggly”, 25-30 minutes.**
Place brownie pan on a wire cooling rack to cool completely.
Cut into squares and serve.

Video

Notes

• If you like gooey brownies, bake for 25 minutes. If you like them firmer bake for 30 minutes. Remember all ovens bake differently so baking times can vary.
• To double this recipe, simply double all the ingredients and bake in a 9×13” pan for 25-30 minutes.

Ingredient Substitution Notes

All-purpose flour. For a gluten-free version, substitute a 1:1 gluten-free all purpose flour blend.
Espresso powder. I always have this on hand to use in baked goods (chocolate cake, chocolate cupcakes, etc.). In a pinch, you can substitute finely ground instant coffee or coffee beans, but if you can get it – I suggest sticking with espresso powder.
Salted butter. Unsalted butter, coconut oil and gee all work well in this recipe.
Chopped chocolate. Choose a high-quality chocolate. Since the chocolate is melted the “form” of chocolate doesn’t matter. Use chocolate chips, chopped bars, discs, etc. The quality and cocoa content of your chocolate will affect the final outcome. I typically use Ghirardelli 60% dark chocolate chips.
Granulated sugar. Any granulated sugar works well in this brownie recipe. I use organic cane sugar.
Mix ins. These are optional. Suggestions include, chocolate chip, chocolate covered espresso beans, white chocolate chips, etc.

Store

Store in an airtight container at room temperature for 3 days, or in the refrigerator for up to a week.

Freeze

I recommend wrapping the brownies tightly in plastic wrap or vacuum sealing them, then storing the wrapped brownies in an airtight container or plastic bag in the freezer for up to 2 months.

Nutrition

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Small Batch Chocolate Chip Cookies

Laura — Fri, 02 Feb 2024 10:26:00 +0000

This Small Batch Chocolate Chip Cookies recipe is adapted from our famous chocolate chip cookies (tastes just like them) and makes 8 (eight) cookies! The perfect recipe when you want to satisfy your sweet tooth but only want to make a small batch of cookies.

We are well-known for our chocolate chip cookies, and for good reason, they are the best. Well, I took that recipe and modified it to make these small batch chocolate chip cookies.

These small batch cookies are just as delicious as a larger batch but use a fraction of the ingredients. They are buttery, perfectly sweet, with crisp edges and chewy centers. And (of course) they are loaded with melty chocolate chips!

Use this recipe to make eight perfect chocolate chip cookies today! You won’t regret it!

Small Batch Chocolate Chip Cookies: Ingredients & Substitutions

All-purpose flour. For a gluten-free version use 1:1 all-purpose gluten-free flour.
Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half.
Salted Butter. Unsalted butter, coconut oil, ghee or vegan butter sticks (like Earth’s Balance) work well.
Granulated sugar. I recommend using organic cane sugar or regular white sugar.
Light brown sugar. dark brown sugar will impart a more pronounced molasses taste.
Egg yolk. you can use egg replacer, or 1 tablespoon heavy cream in place of the yolk if desired.
Chocolate chips. use your favorite variety, or use chopped chocolate bars, etc.

How to Make Small Batch Chocolate Chip Cookies

Let’s walk through this recipe step-by-step, and make sure to watch the video.

Begin by combining the all-purpose flour, baking soda, baking powder and sea salt in a small bowl, then set it aside.

Then, in a medium bowl with a handheld mixer, beat together butter, granulated sugar and brown sugar until combined.

Next, add vanilla and egg yolk and beat until light and fluffy.

Then, add the dry ingredient mixture and beat well. The dough should easily clump together.

Next, stir in chocolate chips by hand.

Then, use a 1 ½ to 2 tablespoon cookie scoop to portion the dough, then roll it into balls and place them evenly spaced on the prepared baking sheet.

Bake the Small Batch Chocolate Chip Cookies in the preheated oven for 8-9 minutes or until set around the edges and just barely starting to turn light brown top.

Do not over-bake, they will look slightly underdone and that is exactly how you want them (see this post for help: chocolate chip cookies).

Then, let the Small Batch Chocolate Chip Cookies cool on the pan for 10 minutes before transferring them to a wire rack to cool completely.

Serve

I love enjoying these Small Batch Chocolate Chip Cookies slightly warm with a cold glass of milk.

Store

Store baked cookies in an airtight container at room temperature for up to 3 days.

Freeze

If you’d like to freeze these cookies (even though this recipe only makes 8), here’s how. (honestly, if you want to make cookies to freeze I recommend making a full batch of chocolate chip cookies so you have plenty in the freezer, that’s just my two cents).

Freeze the dough before baking. Portion out the dough and roll it into balls. Then place it on a baking sheet and flash-freeze the balls until hardened. Once hardened, transfer to an airtight container until you’re ready to bake.
- To bake: remove the dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 1-2 hours before baking according to the recipe instructions.
Freeze baked cookies. To freeze baked cookies, let them cool to room temperature. Then store them in an airtight container in the freezer for up to 2 mont
- To thaw: let the cookies sit at room temperature until thawed. You can also warm them in the oven set to 250 degrees F, in a baking dish covered with foil (or a lid) until warmed through.

Small Batch Chocolate Chip Cookies Recipe FAQS

Can I double this recipe?

If you’d like to make more cookies but not a full batch, I suggest making half of this chocolate chip cookie recipe.

What can I use in place of an egg yolk?

1 Tablespoon of heavy cream can be used in place of an egg yolk if you must.

Small Batch Chocolate Chip Cookies Recipe

This Small Batch Chocolate Chip Cookies recipe is adapted from our famous chocolate chip cookies (tastes just like them) and makes 8 cookies! The perfect recipe when you want to satisfy your sweet tooth but only want to make a small batch of cookies.

Course cookies, Dessert

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 8

Total Time 18

Servings cookies

Calories 195kcal

Author Laura

Cost $3

Equipment

Ingredients

¼ cup salted butter
¼ cup granulated sugar
¼ cup light brown sugar
½ tsp vanilla extract
1 egg yolk
¾ cup all-purpose flour
¼ teaspoon baking soda
⅛ teaspoon baking powder
¼ teaspoon sea salt
⅓ cup semisweet chocolate chips

US Customary – Metric

Instructions

Preheat oven to 375 degrees F
In a small bowl, combine all-purpose flour, baking soda, baking powder and sea salt. Set aside.
In a medium bowl with a handheld mixer, beat together butter, granulated sugar and brown sugar until combined.
Add vanilla and egg yolk and beat until light and fluffy.
Add dry ingredients and beat well. Dough should easily clump together.
Stir in chocolate chips by hand.
Use a 1 ½ to 2 TBS cookie scoop to portion dough, then roll it into balls and place evenly spaced on the prepared baking sheet.
Bake in the preheated oven for 8-9 minutes or until set around the edges and just barely starting to turn light brown top. Do not overbake
Let cool on the pan for 10 minutes before removing to a wire rack to cool completely.

Video

Notes

Ingredient Notes/Substitutions

All-purpose flour. For a gluten-free version use 1:1 all-purpose gluten-free flour.
Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half.
Salted Butter. Unsalted butter, coconut oil, ghee or vegan butter sticks (like Earth’s Balance) work well.
Granulated sugar. I recommend using organic cane sugar or regular white sugar.
Light brown sugar. dark brown sugar will impart a more pronounced molasses taste.
Egg yolk. you can use egg replacer, or 1 tablespoon heavy cream in place of the yolk if desired.
Chocolate chips. use your favorite variety, or use chopped chocolate bars, etc.

Store

Store leftover cookies in an airtight container in at room temperature for up to 3 days.

Nutrition