Main Dish Recipes

Serves: 55 | Prep: 15 Min | Cook: 25 Min

A guaranteed hit always! Bacon-wrapped smokies are the simplest and swiftest appetizer you can make that will surely be gone in a heartbeat! The talk of the town and crowd’s favourite – these delicious little wonders are addictive! And a classic in any holiday parties and go-to for a football game. Nothing is better than bacon and butter! Fast, easy, and mouthwatering. A must-have and to keep. I’ve made this recipe many times already and it never fails me. I remembered my aunt made these for us when we were younger and I am not surprised that everyone is still into this delicious smokies. She even made these using hotdogs and they’re all the same superb! If you haven’t had a chance to make these bacon-wrapped smokies, now is the time. Don’t miss out on these delicious lil’ things. I’m sure your whole family will enjoy these! Not to mention, they’re super fun to make, too!

INGREDIENTS

1 lb bacon, cut into thirds

1 lb Lil’ Smokies (small sausages)

1 stick butter

2 cups brown sugar

HOW TO MAKE BACON WRAPPED SMOKIES WITH BROWN SUGAR AND BUTTER

Step 1: Prepare the oven. Preheat it to 375 degrees F.

Step 2: Slice each bacon into thirds. Wrap them into the smokies.

Step 3: Put in a single layer on the baking sheet the bacon-wrapped smokies.

Step 4: Melt a stick of butter and a cup of brown sugar. Stir well until combined.

Step 5: Then, pour it over the wrapped smokies.

Step 6: Sprinkle over the rest of the brown sugar.

Step 7: Place inside the preheated oven and bake for approximately 15 to 20 minutes. Adjusting the heat to 400 degrees F after and continue baking for another 5 minutes or until the bacon is crispy.

BACON WRAPPED SMOKIES WITH BROWN SUGAR AND BUTTER

Rebecca Serves: 55 | Prep: 15 Min | Cook: 25 Min A guaranteed hit always! Bacon-wrapped smokies are the simplest and swiftest appetizer you can make that will surely be gone… Main Dish Recipes BACON WRAPPED SMOKIES WITH BROWN SUGAR AND BUTTER European Print This

Serves: 55 Prep Time: 15 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 1 lb bacon, cut into thirds
• 1 lb Lil’ Smokies (small sausages)
• 1 stick butter
• 2 cups brown sugar

Instructions

Step 1: Prepare the oven. Preheat it to 375 degrees F.

Step 2: Slice each bacon into thirds. Wrap them into the smokies.

Step 3: Put in a single layer on the baking sheet the bacon-wrapped smokies.

Step 4: Melt a stick of butter and a cup of brown sugar. Stir well until combined.

Step 5: Then, pour it over the wrapped smokies.

Step 6: Sprinkle over the rest of the brown sugar.

Step 7: Place inside the preheated oven and bake for approximately 15 to 20 minutes. Adjusting the heat to 400 degrees F after and continue baking for another 5 minutes or until the bacon is crispy.

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Yield: 4-6 Servings

With only a few pantry ingredients you’ll be able to whip up this cobbler in less than 30 minutes! When serving, make sure to not forget the vanilla ice cream or a dollop of whip cream. This Peach Cobbler will always be on top of the list. A classic, gorgeous, and never disappoint. Loaded with fresh peaches baked with cinnamon and sugar and topped with cobbler topping – simply superb!

INGREDIENTS

Peaches:

6–8 fresh yellow peaches, sliced

½ cup of sugar

1 tbsp cinnamon

¼ cup butter, diced

Cobbler topping:

½ cup butter, melted

¾ cup of sugar

1 cup all-purpose flour

1 tsp baking powder

1 tbsp cinnamon

¼ tsp salt

Vanilla Ice Cream

HOW TO MAKE OLD FASHIONED PEACH COBBLER

Step 1: Prepare the oven. Preheat it to 375 degrees F.

Step 2: In a large casserole or baking dish, add the peaches, sugar, and cinnamon. Blob the peaches evenly with butter cubes.

Step 3: Combine the melted butter, sugar, all-purpose flour, baking powder, cinnamon, and salt in another bowl until a cookie batter-like dough begins to shape.

Step 4: Form the batter and evenly spread it over the cobbler.

Step 5: Place inside the preheated oven and bake for about 20 to 25 minutes or until the sides are bubbly and the top turned golden brown.

Step 6: Once done, remove from the oven and let the cobbler cool for at least 15 to 20 minutes. Serve with vanilla ice cream or a dollop of whip cream. Enjoy!

NOTES:

If using very ripe and juicy peaches, you don’t need an extra dollop of butter anymore. Adding extra butter only helps make more juices if the peaches are not ripe all the way.

OLD FASHIONED PEACH COBBLER

Rebecca Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Yield: 4-6 Servings With only a few pantry ingredients you’ll be able to whip up… Main Dish Recipes OLD FASHIONED PEACH COBBLER European Print This

Serves: 4-6 Prep Time: 10 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Peaches:
• 6–8 fresh yellow peaches, sliced
• ½ cup of sugar
• 1 tbsp cinnamon
• ¼ cup butter, diced
• Cobbler topping:
• ½ cup butter, melted
• ¾ cup of sugar
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 tbsp cinnamon
• ¼ tsp salt
• Vanilla Ice Cream

Instructions

Step 1: Prepare the oven. Preheat it to 375 degrees F.

Step 2: In a large casserole or baking dish, add the peaches, sugar, and cinnamon. Blob the peaches evenly with butter cubes.

Step 3: Combine the melted butter, sugar, all-purpose flour, baking powder, cinnamon, and salt in another bowl until a cookie batter-like dough begins to shape.

Step 4: Form the batter and evenly spread it over the cobbler.

Step 5: Place inside the preheated oven and bake for about 20 to 25 minutes or until the sides are bubbly and the top turned golden brown.

Step 6: Once done, remove from the oven and let the cobbler cool for at least 15 to 20 minutes. Serve with vanilla ice cream or a dollop of whip cream. Enjoy!

NOTES:

If using very ripe and juicy peaches, you don't need an extra dollop of butter anymore. Adding extra butter only helps make more juices if the peaches are not ripe all the way.

YIELD: 9 SQUARES | PREP TIME: 15 MINUTES | COOK TIME: 35 MINUTES | TOTAL TIME: 50 MINUTES

I found my perfect match! Moist Pumpkin Spice Coffee Cake stuffed with brown sugar streusel and topped with a simple maple glaze. Once a certified coffeeholic, always will be a coffeeholic.

Ingredients

Streusel:

1/2 cup (100 grams) light brown sugar

1/4 cup (32 grams) all-purpose flour

1/2 cup (60 grams) finely chopped pecans

1 teaspoon ground cinnamon

3 tablespoons (43 grams) unsalted butter, melted

Cake:

2 cups (254 grams) all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/2 cup (100 grams) light brown sugar

1/2 cup (100 grams) granulated sugar

1 cup (244 grams) pumpkin puree

1/2 cup (100 grams) vegetable oil

4 ounces (113 grams) sour cream, at room temperature

2 large eggs, beaten

Glaze:

1/2 cup (63 grams) powdered sugar, sifted

2 tablespoons maple syrup

How to make Pumpkin Spice Coffee Cake

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: Using non-stick cooking spray, grease the bottom of an 8-inch square pan.

To make the streusel:

Step 3: Add the light brown sugar, flour, chopped pecans, cinnamon, and unsalted butter in a small bowl. Mix with a fork until crumbly.

To make the cake:

Step 4: Combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, brown sugar, and granulated sugar in a large bowl.

Step 5: Add the pumpkin puree, oil, sour cream, and eggs in a small bowl. Mix well. Create a well in the middle of the dry ingredients and pour in the wet ingredients. Stir gently until just mixed.

Step 6: Into the prepared pan, spoon half of the batter. Then, sprinkle over half of the streusel. Spreading on top the rest of the batter, then, the rest of the streusels.

Step 7: Place inside the preheated oven and bake for about 35 minutes or until a toothpick inserted in the middle of the cake comes out clean. If using a glass or ceramic pans, note that it’ll take longer to bake.

Step 8: Remove from the oven and allow to cool for at least 15 minutes.

To make the topping:

Step 9: Combine the sugar and maple syrup in a small bowl until thick yet still pourable.

Step 10: Drizzle this over the warm cake. Then, slice into squares and serve. For the leftovers, store at room temperature, covered, for up to 4 days.

Pumpkin Spice Coffee Cake

Rebecca YIELD: 9 SQUARES | PREP TIME: 15 MINUTES | COOK TIME: 35 MINUTES | TOTAL TIME: 50 MINUTES I found my perfect match! Moist Pumpkin Spice Coffee Cake stuffed with… Main Dish Recipes Pumpkin Spice Coffee Cake European Print This

Serves: 9 Prep Time: 15 mins Cooking Time: 35 mins 35 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Streusel:
• 1/2 cup (100 grams) light brown sugar
• 1/4 cup (32 grams) all-purpose flour
• 1/2 cup (60 grams) finely chopped pecans
• 1 teaspoon ground cinnamon
• 3 tablespoons (43 grams) unsalted butter, melted
• Cake:
• 2 cups (254 grams) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 cup (100 grams) light brown sugar
• 1/2 cup (100 grams) granulated sugar
• 1 cup (244 grams) pumpkin puree
• 1/2 cup (100 grams) vegetable oil
• 4 ounces (113 grams) sour cream, at room temperature
• 2 large eggs, beaten
• Glaze:
• 1/2 cup (63 grams) powdered sugar, sifted
• 2 tablespoons maple syrup

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: Using non-stick cooking spray, grease the bottom of an 8-inch square pan.

To make the streusel:

Step 3: Add the light brown sugar, flour, chopped pecans, cinnamon, and unsalted butter in a small bowl. Mix with a fork until crumbly.

To make the cake:

Step 4: Combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, brown sugar, and granulated sugar in a large bowl.

Step 5: Add the pumpkin puree, oil, sour cream, and eggs in a small bowl. Mix well. Create a well in the middle of the dry ingredients and pour in the wet ingredients. Stir gently until just mixed.

Step 6: Into the prepared pan, spoon half of the batter. Then, sprinkle over half of the streusel. Spreading on top the rest of the batter, then, the rest of the streusels.

Step 7: Place inside the preheated oven and bake for about 35 minutes or until a toothpick inserted in the middle of the cake comes out clean. If using a glass or ceramic pans, note that it'll take longer to bake.

Step 8: Remove from the oven and allow to cool for at least 15 minutes.

To make the topping:

Step 9: Combine the sugar and maple syrup in a small bowl until thick yet still pourable.

Step 10: Drizzle this over the warm cake. Then, slice into squares and serve. For the leftovers, store at room temperature, covered, for up to 4 days.

Prep Time: 20 minutes | Cook Time: 1 hour 10 minutes | Total Time: 1 hour 30 minutes | Yield: 2 loaves (10-12)

This is one amazing, super easy Pumpkin Bread recipe to keep. Swear to give you a soft, moist, and flavorful with loads of pumpkin and spice bread.

INGREDIENTS

3 cups (390g) all-purpose flour

1 1/2 tsp baking soda

3/4 tsp baking powder

1 1/2 tsp ground cinnamon

1 1/2 tsp ground nutmeg

1 1/2 tsp ground cloves

3/4 tsp salt

1 cup unsalted butter, room temperature

3 cups (621g) sugar

3 large eggs

2 3/4 cups (638g) pumpkin puree (about 1 1/2 cans)

HOW TO MAKE THE BEST PUMPKIN BREAD

Step 1: Prepare the oven. Preheat it to 350 degrees.

Step 2: Using a non-stick baking spray, grease well two 9 x 5-loaf pans.

Step 3: Add the flour, baking soda, baking powder, and spices in a medium-sized bowl. Mix well and set aside.

Step 4: Add the butter and sugar in a large mixer bowl. Mix until just combined.

Step 5: Then, add in the eggs a piece at a time, mixing well every after each addition.

Step 6: Adjust the mixer to medium speed and beat for about 2 to 3 minutes or until light and fluffy.

Step 7: Stir in the pumpkin puree until incorporated. Don’t fret if the mixture will look a bit curled and separated.

Step 8: Now, add the dry ingredients and beat on low until combined. Make sure to not overmix. And just use a spatula if the mixture needs more beating.

Step 9: Split the batter evenly into each prepared cake pans.

Step 10: Place inside the preheated oven and bake for about 60 to 70 minutes or until a toothpick inserted in the centre of the bread comes out clean.

Step 11: Let the bread cool for at least 10 minutes before moving onto a cooling rack to cool completely.

Nutrition Facts:

Amount Per Serving: Calories 242 | Total Fat 8.6g 11% | Cholesterol 43.6mg 15% | Sodium 163.9mg 7% | Total Carbohydrate 39.8g 14% | Sugars 26g | Protein 2.8g 6% | Vitamin A34% | Vitamin C1%

THE BEST PUMPKIN BREAD RECIPE

Rebecca Prep Time: 20 minutes | Cook Time: 1 hour 10 minutes | Total Time: 1 hour 30 minutes | Yield: 2 loaves (10-12) This is one amazing, super easy Pumpkin… Main Dish Recipes THE BEST PUMPKIN BREAD RECIPE European Print This

Serves: 10-12 Prep Time: 20 mins Cooking Time: 1 hr 10 mins 1 hr 10 mins

Nutrition facts: 242 calories 8.6 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 cups (390g) all-purpose flour
• 1 1/2 tsp baking soda
• 3/4 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 1 1/2 tsp ground nutmeg
• 1 1/2 tsp ground cloves
• 3/4 tsp salt
• 1 cup unsalted butter, room temperature
• 3 cups (621g) sugar
• 3 large eggs
• 2 3/4 cups (638g) pumpkin puree (about 1 1/2 cans)

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees.

Step 2: Using a non-stick baking spray, grease well two 9 x 5-loaf pans.

Step 3: Add the flour, baking soda, baking powder, and spices in a medium-sized bowl. Mix well and set aside.

Step 4: Add the butter and sugar in a large mixer bowl. Mix until just combined.

Step 5: Then, add in the eggs a piece at a time, mixing well every after each addition.

Step 6: Adjust the mixer to medium speed and beat for about 2 to 3 minutes or until light and fluffy.

Step 7: Stir in the pumpkin puree until incorporated. Don't fret if the mixture will look a bit curled and separated.

Step 8: Now, add the dry ingredients and beat on low until combined. Make sure to not overmix. And just use a spatula if the mixture needs more beating.

Step 9: Split the batter evenly into each prepared cake pans.

Step 10: Place inside the preheated oven and bake for about 60 to 70 minutes or until a toothpick inserted in the centre of the bread comes out clean.

Step 11: Let the bread cool for at least 10 minutes before moving onto a cooling rack to cool completely.

Prep Time: 30 minutes | Cook Time: 12 minutes | Total Time: 42 minutes | Servings: 32 doughnut holes

Baked Pumpkin Donut Holes are soft, light, packed with pumpkin flavour, and extremely good! Super easy to prepare and make the perfect fall breakfast.

INGREDIENTS

Pumpkin Donut Holes:

2 cups all-purpose flour (spooned & levelled)

2 teaspoons baking powder

1 teaspoon pumpkin pie spice

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup pumpkin puree (NOT pumpkin pie filling)

1/2 cup light brown sugar

1 large egg

1/2 cup milk

1/4 cup unsalted butter melted and slightly cooled

1 teaspoon vanilla

Cinnamon Sugar Coating:

6 tablespoons unsalted butter melted and slightly cooled

3/4 cup granulated sugar

1 and 1/2 tablespoons ground cinnamon

HOW TO MAKE BAKED PUMPKIN DONUT HOLES

Step 1: Prepare the oven. Preheat it to 350 degrees.

Step 2: Grease well with non-stick cooking spray a mini muffin pan and set aside.

Step 3: Add the flour, baking powder, pumpkin pie spice, nutmeg, and salt in a large bowl. Whisk well and set aside.

Step 4: Combine the pumpkin puree, brown sugar, egg, milk, unsalted butter, and vanilla in a separate bowl until well incorporated.

Step 5: Mix the wet ingredients into the dry ingredients until just combined.

Step 6: Spoon the batter on each muffin cavities almost 3/4 full.

Step 7: Place inside the preheated oven and bake for about 11 to 13 minutes or until a toothpick inserted in the centre of the doughnut comes out clean.

Step 8: Allow the doughnuts to cool in the pan for at least 5 minutes before transferring into a wire rack to cool completely.

Step 9: In the meantime, place the melted butter into a small bowl. In another bowl, mix the cinnamon and sugar.

Step 10: First, dip the doughnut hole into the melted butter and coat evenly. Then, coat well with cinnamon and sugar mixture. Enjoy!

NOTES:

You can prepare the doughnut holes a day ahead. When ready to serve, fully coat them with melted butter and cinnamon and sugar mixture.

BAKED PUMPKIN DONUT HOLES

Rebecca Prep Time: 30 minutes | Cook Time: 12 minutes | Total Time: 42 minutes | Servings: 32 doughnut holes Baked Pumpkin Donut Holes are soft, light, packed with pumpkin flavour,… Main Dish Recipes BAKED PUMPKIN DONUT HOLES European Print This

Serves: 32 Prep Time: 30 mins Cooking Time: 12 mins 12 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Pumpkin Donut Holes:
• 2 cups all-purpose flour (spooned & levelled)
• 2 teaspoons baking powder
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup pumpkin puree (NOT pumpkin pie filling)
• 1/2 cup light brown sugar
• 1 large egg
• 1/2 cup milk
• 1/4 cup unsalted butter melted and slightly cooled
• 1 teaspoon vanilla
• Cinnamon Sugar Coating:
• 6 tablespoons unsalted butter melted and slightly cooled
• 3/4 cup granulated sugar
• 1 and 1/2 tablespoons ground cinnamon

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees.

Step 2: Grease well with non-stick cooking spray a mini muffin pan and set aside.

Step 3: Add the flour, baking powder, pumpkin pie spice, nutmeg, and salt in a large bowl. Whisk well and set aside.

Step 4: Combine the pumpkin puree, brown sugar, egg, milk, unsalted butter, and vanilla in a separate bowl until well incorporated.

Step 5: Mix the wet ingredients into the dry ingredients until just combined.

Step 6: Spoon the batter on each muffin cavities almost 3/4 full.

Step 7: Place inside the preheated oven and bake for about 11 to 13 minutes or until a toothpick inserted in the centre of the doughnut comes out clean.

Step 8: Allow the doughnuts to cool in the pan for at least 5 minutes before transferring into a wire rack to cool completely.

Step 9: In the meantime, place the melted butter into a small bowl. In another bowl, mix the cinnamon and sugar.

Step 10: First, dip the doughnut hole into the melted butter and coat evenly. Then, coat well with cinnamon and sugar mixture. Enjoy!

NOTES:

You can prepare the doughnut holes a day ahead. When ready to serve, fully coat them with melted butter and cinnamon and sugar mixture.

Yield: 12 MUFFINS | Prep Time: 10 MINUTES | Cook Time: 25 MINUTES | Total Time: 35 MINUTES

These soft and buttery muffins are the foundation of everything muffin. Basic, easy, quick with different mix-ins that you’ll enjoy!

INGREDIENTS

2 cups (260 g) all-purpose flour

½ cup (100 g) granulated sugar

2 teaspoons baking powder

½ teaspoon salt

¾ cup (180 ml) milk, room temperature

½ cup (114 g) unsalted butter, melted and cooled

2 large eggs, room temperature

2 tablespoons coarse sugar, optional

HOW TO MAKE BASIC MUFFIN

Step 1: Prepare the oven. Preheat it to 325 degrees F.

Step 2: Using paper liners, line a muffin pan and set aside.

Step 3: Add the flour, sugar, baking powder, and salt in a small bowl. Whisk well.

Step 4: In a separate medium bowl, pour the milk and add in the butter and eggs. Whisk until incorporated.

Step 5: Mix the flour mixture with the wet ingredients. Use a spatula to stir until just combined.

Step 6: Between each muffin cup, evenly divide the batter. Then, top with coarse sugar if preferred.

Step 7: Place inside the preheated oven and bake for about 20 to 25 minutes or until a toothpick inserted in the centre of the muffin comes out clean or with little crumbs.

Step 8: Cool the muffins completely on a wire rack. Serve or store for later use.

NOTES:

In place of butter, you can use oil but the texture of the muffins will be softer. Or use both by combining 1/4 cup oil to 1/4 cup melted butter.

Instead of whole milk, substitute it with sour cream, buttermilk, or regular yoghurt. If using Greek yoghurt, mix it with 1/4 cup water to thin it out.

VARIATIONS:

There are lots of variations you can make like:

Blueberry Muffins: 1 tsp vanilla extract, stir into 3/4 cup to a cup of fresh blueberries (raspberries or diced strawberries are great, too).

Cranberry Orange Muffins: In place of milk, use orange juice instead, then, stir in a tbsp orange zest. Then, fold in 3/4 cup to a cup of fresh cranberries.

Apple Cinnamon Muffins: Replace brown sugar with white sugar, add in a tsp of ground cinnamon, and fold in 3/4 cup to a cup diced apples. Or use tart baking apple of any kind.

Lemon Poppy Seed Muffins: Instead of 1/4 cup of milk, use fresh lemon juice instead, stir in (1 lemon) zest, and a tsp of poppy seeds.

Chocolate Chip Muffins: 1 tsp vanilla extract, 3/4 cup to a cup semi-sweet chocolate chips. Stir well. Or use coarsely chopped baking chocolate.

MAKE AHEAD TIP:

In an airtight container, store the muffins and place at room temperature for up to 3 days or up to a week if refrigerated.

Freeze the muffins up to 3 months. And just thaw in the fridge overnight when ready to serve. Pop in the microwave for 46 to 60 seconds.

NUTRITION FACTS:

Amount Per Serving: CALORIES: 204 TOTAL FAT: 9g SATURATED FAT: 5g UNSATURATED FAT: 3g CHOLESTEROL: 53mg SODIUM: 191mg CARBOHYDRATES: 27g FIBER: 1g SUGAR: 11g PROTEIN: 4g

BASIC MUFFIN RECIPE

Rebecca Yield: 12 MUFFINS | Prep Time: 10 MINUTES | Cook Time: 25 MINUTES | Total Time: 35 MINUTES These soft and buttery muffins are the foundation of everything muffin. Basic,… Main Dish Recipes BASIC MUFFIN RECIPE European Print This

Serves: 12 Prep Time: 10 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 204 calories 9 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 cups (260 g) all-purpose flour
• ½ cup (100 g) granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¾ cup (180 ml) milk, room temperature
• ½ cup (114 g) unsalted butter, melted and cooled
• 2 large eggs, room temperature
• 2 tablespoons coarse sugar, optional

Instructions

Step 1: Prepare the oven. Preheat it to 325 degrees F.

Step 2: Using paper liners, line a muffin pan and set aside.

Step 3: Add the flour, sugar, baking powder, and salt in a small bowl. Whisk well.

Step 4: In a separate medium bowl, pour the milk and add in the butter and eggs. Whisk until incorporated.

Step 5: Mix the flour mixture with the wet ingredients. Use a spatula to stir until just combined.

Step 6: Between each muffin cup, evenly divide the batter. Then, top with coarse sugar if preferred.

Step 7: Place inside the preheated oven and bake for about 20 to 25 minutes or until a toothpick inserted in the centre of the muffin comes out clean or with little crumbs.

Step 8: Cool the muffins completely on a wire rack. Serve or store for later use.

NOTES:

In place of butter, you can use oil but the texture of the muffins will be softer. Or use both by combining 1/4 cup oil to 1/4 cup melted butter.

Instead of whole milk, substitute it with sour cream, buttermilk, or regular yoghurt. If using Greek yoghurt, mix it with 1/4 cup water to thin it out.

VARIATIONS:

There are lots of variations you can make like:

Blueberry Muffins: 1 tsp vanilla extract, stir into 3/4 cup to a cup of fresh blueberries (raspberries or diced strawberries are great, too).

Cranberry Orange Muffins: In place of milk, use orange juice instead, then, stir in a tbsp orange zest. Then, fold in 3/4 cup to a cup of fresh cranberries.

Apple Cinnamon Muffins: Replace brown sugar with white sugar, add in a tsp of ground cinnamon, and fold in 3/4 cup to a cup diced apples. Or use tart baking apple of any kind.

Lemon Poppy Seed Muffins: Instead of 1/4 cup of milk, use fresh lemon juice instead, stir in (1 lemon) zest, and a tsp of poppy seeds.

Chocolate Chip Muffins: 1 tsp vanilla extract, 3/4 cup to a cup semi-sweet chocolate chips. Stir well. Or use coarsely chopped baking chocolate.

MAKE AHEAD TIP:

In an airtight container, store the muffins and place at room temperature for up to 3 days or up to a week if refrigerated.

Freeze the muffins up to 3 months. And just thaw in the fridge overnight when ready to serve. Pop in the microwave for 46 to 60 seconds.

PREP TIME: 10 MINUTES | COOK TIME: 25 MINUTES | TOTAL TIME: 35 MINUTES | SERVINGS: 8

Are your cravings greater than your will to eat healthily? This flourless Chocolate cake is your knight in shining armour – rich, dense, fudgy, and gluten-free! A classic cake that you can make in a thunder!

INGREDIENTS

Cake:

6 ounces semisweet chocolate chips

1/2 cup salted butter

3/4 cup granulated sugar

1/2 cup unsweetened dutch process cocoa powder

3 large eggs

1 teaspoon vanilla extract

Ganache:

1 cup semisweet chocolate chips

1/2 cup heavy cream

HOW TO MAKE FLOURLESS CHOCOLATE CAKE

Step 1: Prepare the oven. Preheat it to 375 degrees.

Step 2: Using parchment paper, line the bottom of a greased 8 or 9-inch round cake pan.

Step 3: In a microwave-safe bowl, add the chocolate chips. Place in the microwave and melt in 30 seconds interval, stirring in between until completely melted and smooth.

Step 4: Once the chocolate chips have melted, add in the sugar, cocoa powder, eggs, and vanilla extract.

Step 5: Beat but don’t over the mix with a hand mixer until just combined. To make sure that everything is incorporated, scrape the sides and bottom of the bowl.

Step 6: Transfer the mixture into the prepared cake pan.

Step 7: Place inside the preheated oven and bake for about 25 minutes.

Step 8: Once done, remove from the oven and allow to cool in the pan for at least 5 minutes. Then, loosen the cake by running a knife around the edges. Flip onto a serving plate or cake stand and allow the cake to cool completely.

Step 9: Meanwhile, to make the ganache, put the chocolate chips in a mixing bowl and set aside. In the microwave, heat the heavy cream for about 45 seconds or until simmering. Then, pour this over the chocolate chips. Rest for at least 2 minutes before stirring until smooth.

Step 10: Over the cooled cake, spread the ganache and allow to cool. When ready, slice and serve. Enjoy!

Nutrition facts:

Serving: 1large slice | Calories: 516kcal | Carbohydrates: 45g | Protein: 6g | Fat: 36g | Saturated Fat: 21g | Cholesterol: 115mg | Sodium: 136mg | Potassium: 364mg | Fiber: 5g | Sugar: 35g | Vitamin A: 684IU | Calcium: 56mg | Iron: 4mg

FLOURLESS CHOCOLATE CAKE

Rebecca PREP TIME: 10 MINUTES | COOK TIME: 25 MINUTES | TOTAL TIME: 35 MINUTES | SERVINGS: 8 Are your cravings greater than your will to eat healthily? This flourless Chocolate… Main Dish Recipes FLOURLESS CHOCOLATE CAKE European Print This

Serves: 8 Prep Time: 10 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 516 calories 36 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Cake:
• 6 ounces semisweet chocolate chips
• 1/2 cup salted butter
• 3/4 cup granulated sugar
• 1/2 cup unsweetened dutch process cocoa powder
• 3 large eggs
• 1 teaspoon vanilla extract
• Ganache:
• 1 cup semisweet chocolate chips
• 1/2 cup heavy cream

Instructions

Step 1: Prepare the oven. Preheat it to 375 degrees.

Step 2: Using parchment paper, line the bottom of a greased 8 or 9-inch round cake pan.

Step 3: In a microwave-safe bowl, add the chocolate chips. Place in the microwave and melt in 30 seconds interval, stirring in between until completely melted and smooth.

Step 4: Once the chocolate chips have melted, add in the sugar, cocoa powder, eggs, and vanilla extract.

Step 5: Beat but don't over the mix with a hand mixer until just combined. To make sure that everything is incorporated, scrape the sides and bottom of the bowl.

Step 6: Transfer the mixture into the prepared cake pan.

Step 7: Place inside the preheated oven and bake for about 25 minutes.

Step 8: Once done, remove from the oven and allow to cool in the pan for at least 5 minutes. Then, loosen the cake by running a knife around the edges. Flip onto a serving plate or cake stand and allow the cake to cool completely.

Step 9: Meanwhile, to make the ganache, put the chocolate chips in a mixing bowl and set aside. In the microwave, heat the heavy cream for about 45 seconds or until simmering. Then, pour this over the chocolate chips. Rest for at least 2 minutes before stirring until smooth.

Step 10: Over the cooled cake, spread the ganache and allow to cool. When ready, slice and serve. Enjoy!

Are you a chocoholic? Do you love oreo? How about cheesecake? If you’ll ask me, I am all those! Thus, my obsession with this decadent dessert. Creamy, smooth with super-rich chocolate glaze that melts in your mouth. A simple but elegant dessert that needs only a few simple ingredients to whip up. You’ll be guaranteed to overdose in Chocolate because of this Triple Chocolate Oreo Cheesecake. A lovely and heavenly delicious dessert that may be a bit intimidating to look at but a no fuss. I’ve made it many times already and it’s always a huge hit every time. Indulge yourself to this overflowing chocolate haven.

Ingredients

1 cup Oreos, crushed

½ cup butter, melted

2 pounds cream cheese

⅔ cup icing sugar

3 tablespoons bitter cocoa

4 eggs

1 tablespoon cornstarch

4 tablespoons water

2 cups semi-bitter chocolate, melted

Coating:

1 cup chocolate, chopped

¼ cup butter

Decorate:

Chocolate chips

How to make Triple Chocolate Oreo Cheesecake

Step 1: Mix the melted butter into the crushed Oreos.

Step 2: Transfer the mixture into a round mould and press it to the bottom. Set aside.

Step 3: Grab the bowl of cream cheese, add in the icing sugar, and cocoa. Beat well until combined.

Step 4: Then, add in the eggs, a pie at a time followed by the melted chocolate, and cornstarch thinned in water. Beat well until incorporated.

Step 5: Pour the mixture over the mould and spread.

Step 6: Place inside the oven and bake for about an hour at 300 degrees.

Step 7: Once done, remove from the oven and allow the cheesecake to cool.

Step 8: Then, pour the chocolate melted with butter over the cheesecake and spread with the back of a spoon. Let the frosting cool.

Step 9: Garnish with some chocolate chips on top. Enjoy!

Triple Chocolate Oreo Cheesecake

Rebecca Are you a chocoholic? Do you love oreo? How about cheesecake? If you’ll ask me, I am all those! Thus, my obsession with this decadent dessert. Creamy, smooth with super-rich… Main Dish Recipes Triple Chocolate Oreo Cheesecake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 cup Oreos, crushed
• ½ cup butter, melted
• 2 pounds cream cheese
• ⅔ cup icing sugar
• 3 tablespoons bitter cocoa
• 4 eggs
• 1 tablespoon cornstarch
• 4 tablespoons water
• 2 cups semi-bitter chocolate, melted
• Coating:
• 1 cup chocolate, chopped
• ¼ cup butter
• Decorate:
• Chocolate chips

Instructions

Step 1: Mix the melted butter into the crushed Oreos.

Step 2: Transfer the mixture into a round mould and press it to the bottom. Set aside.

Step 3: Grab the bowl of cream cheese, add in the icing sugar, and cocoa. Beat well until combined.

Step 4: Then, add in the eggs, a pie at a time followed by the melted chocolate, and cornstarch thinned in water. Beat well until incorporated.

Step 5: Pour the mixture over the mould and spread.

Step 6: Place inside the oven and bake for about an hour at 300 degrees.

Step 7: Once done, remove from the oven and allow the cheesecake to cool.

Step 8: Then, pour the chocolate melted with butter over the cheesecake and spread with the back of a spoon. Let the frosting cool.

Step 9: Garnish with some chocolate chips on top. Enjoy!

This no-bake Fried Ice Cream Pie is heaven! No-bakes now are a thing and they are as amazing as the baked ones. But easier and less complicated. Take for instance this Fried, yes you read it right, Fried Ice Cream Pie that takes just a heartbeat to make. The ingredients are easily found and are mostly pantry essentials. I have seen variations online and I can’t help but try this indulgence. I can’t tell you how fun this is to make, and the result was superb! Exactly like fried ice cream from our favourite restaurants. Expect it’s homemade! I plan on making a big batch next time because everyone is excited about this new awesome creation!

Ingredients

6 tablespoons butter

3 tablespoons sugar

4oz cool whipped topping

1/2 container of Vanilla Ice cream or Yogurt

6 oz out of a 14oz can sweeten condensed milk

1/2 cup crushed almonds or pecans/walnuts

2 1/2 cups crushed corn flakes

1 teaspoon cinnamon

How to make “Fried” Ice Cream Pie!

Step 1: Melt the butter in a large skillet.

Step 2: Once melted, add in the almonds or any of your preferred nuts, corn flakes, and sugar. Stir for about 3 to 5 minutes or until golden brown.

Step 3: Remove from the heat and allow the corn flakes mix to cool.

Step 4: Place the ice cream, cool whip, sweetened condensed milk, and cinnamon in a large mixing bowl. Beat well.

Step 5: At the bottom of the pie pan, press half of the corn flakes mixture. Set the rest aside for topping.

Step 6: On top of the crust, pour the ice cream mixture and evenly spread.

Step 7: Top with the remaining corn flakes mixture, spreading evenly on top of the ice cream mixture.

Step 8: Place in the freezer for about 3 hours.

Step 9: When ready, slice, and serve. Enjoy!

"Fried" Ice Cream Pie!

Rebecca This no-bake Fried Ice Cream Pie is heaven! No-bakes now are a thing and they are as amazing as the baked ones. But easier and less complicated. Take for instance… Main Dish Recipes “Fried” Ice Cream Pie! European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 6 tablespoons butter
• 3 tablespoons sugar
• 4oz cool whipped topping
• 1/2 container of Vanilla Ice cream or Yogurt
• 6 oz out of a 14oz can sweeten condensed milk
• 1/2 cup crushed almonds or pecans/walnuts
• 2 1/2 cups crushed corn flakes
• 1 teaspoon cinnamon

Instructions

Step 1: Melt the butter in a large skillet.

Step 2: Once melted, add in the almonds or any of your preferred nuts, corn flakes, and sugar. Stir for about 3 to 5 minutes or until golden brown.

Step 3: Remove from the heat and allow the corn flakes mix to cool.

Step 4: Place the ice cream, cool whip, sweetened condensed milk, and cinnamon in a large mixing bowl. Beat well.

Step 5: At the bottom of the pie pan, press half of the corn flakes mixture. Set the rest aside for topping.

Step 6: On top of the crust, pour the ice cream mixture and evenly spread.

Step 7: Top with the remaining corn flakes mixture, spreading evenly on top of the ice cream mixture.

Step 8: Place in the freezer for about 3 hours.

Step 9: When ready, slice, and serve. Enjoy!

MAKES: 20 | COOKIES PREPARATION: 10 MINUTES | DOUGH REST: 60 MINUTES | BAKE: 10 MINUTES | TOTAL TIME: 80 MINUTES

Christmas is just around the corner and despite the pandemic, we are still excited to celebrate it with our loved ones. And one way to make it special especially for the kids is to make batches of treats. And these Chocolate Brownie Cookies meet all expectations – fudgy, soft, chewy inside and crunchy outside.

INGREDIENTS

CHOCOLATE BROWNIE COOKIES:

225 g dark chocolate (50% – 70% cacao) (8 oz)

65 g butter (1/4 cup + 1 tsp. or 2.5 oz)

100 g all-purpose flour (3/4 cup)

1 tsp baking powder

2 eggs

80 g sugar (3/8 cup)

80 g packed brown sugar (1/3 cup)

HOW TO MAKE CHOCOLATE BROWNIE COOKIES

MELT CHOCOLATE AND BUTTER:

Step 1: Melt the chocolate and butter on a microwave or stove. Stir well and place to room temperature to cool.

Step 2: Using parchment paper, line 2 cookie sheets or baking sheets.

COMBINE EVERYTHING:

Step 3: Add the all-purpose flour, baking powder, and a pinch of salt in a small bowl. Mix well.

Step 4: Place the eggs, white and brown sugar in a large bowl. Beat for about 3 minutes with an electric mixer or until pale. Then, stir in the cooled chocolate-and-butter mixture until well incorporated.

Step 5: Slowly add the dry ingredients into the wet while mixing continuously until the mixture is thick and well mixed.

LET THE COOKIE DOUGH REST:

Step 6: Wrap the cookie dough that is in the bowl with a plastic wrap or clings film. Chill the dough in the fridge for at least 1 to 2 hours or overnight or 30 minutes in the freezer.

TO SHAPE INTO COOKIES:

Step 7: Prepare the oven. Preheat it to 180 degrees C or 350 degrees F.

Step 8: Scoop some of the dough with a small ice cream scoop. Between your palms, roll it to about 1-inch or 2.5-inch diameter or 20 kg walnut-sized ball.

Step 9: Do this for the rest of the dough and place the cookies on the prepared baking sheets. Leaving enough space between each cookie to spread when baking. Then, press them down gently to ensure they stay in place.

TO BAKE:

Step 10: Place on the middle rack of the preheated oven and bake for about 8 to 10 minutes or if using a fan, assisted oven at 165 degrees C or 330 degrees F for the same time. And don’t overbake the cookies!

Step 11: Remove from the oven and place on a wire rack to cool.

Step 12: Store the cookies in a cookie box for up to 14 days.

CHOCOLATE BROWNIE COOKIES

Rebecca MAKES: 20 | COOKIES PREPARATION: 10 MINUTES | DOUGH REST: 60 MINUTES | BAKE: 10 MINUTES | TOTAL TIME: 80 MINUTES Christmas is just around the corner and despite the… Main Dish Recipes CHOCOLATE BROWNIE COOKIES European Print This

Serves: 20 Prep Time: 1 hr 10 mins Cooking Time: 10 mins 10 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• CHOCOLATE BROWNIE COOKIES:
• 225 g dark chocolate (50% - 70% cacao) (8 oz)
• 65 g butter (1/4 cup + 1 tsp. or 2.5 oz)
• 100 g all-purpose flour (3/4 cup)
• 1 tsp baking powder
• 2 eggs
• 80 g sugar (3/8 cup)
• 80 g packed brown sugar (1/3 cup)

Instructions

MELT CHOCOLATE AND BUTTER:

Step 1: Melt the chocolate and butter on a microwave or stove. Stir well and place to room temperature to cool.

Step 2: Using parchment paper, line 2 cookie sheets or baking sheets.

COMBINE EVERYTHING:

Step 3: Add the all-purpose flour, baking powder, and a pinch of salt in a small bowl. Mix well.

Step 4: Place the eggs, white and brown sugar in a large bowl. Beat for about 3 minutes with an electric mixer or until pale. Then, stir in the cooled chocolate-and-butter mixture until well incorporated.

Step 5: Slowly add the dry ingredients into the wet while mixing continuously until the mixture is thick and well mixed.

LET THE COOKIE DOUGH REST:

Step 6: Wrap the cookie dough that is in the bowl with a plastic wrap or clings film. Chill the dough in the fridge for at least 1 to 2 hours or overnight or 30 minutes in the freezer.

TO SHAPE INTO COOKIES:

Step 7: Prepare the oven. Preheat it to 180 degrees C or 350 degrees F.

Step 8: Scoop some of the dough with a small ice cream scoop. Between your palms, roll it to about 1-inch or 2.5-inch diameter or 20 kg walnut-sized ball.

Step 9: Do this for the rest of the dough and place the cookies on the prepared baking sheets. Leaving enough space between each cookie to spread when baking. Then, press them down gently to ensure they stay in place.

TO BAKE:

Step 10: Place on the middle rack of the preheated oven and bake for about 8 to 10 minutes or if using a fan, assisted oven at 165 degrees C or 330 degrees F for the same time. And don't overbake the cookies!

Step 11: Remove from the oven and place on a wire rack to cool.

Step 12: Store the cookies in a cookie box for up to 14 days.