Friday, February 28, 2020

Almond Blueberry Pancakes Recipes

These almond blueberry pancakes are more fluffy thanks to greek yogurt, and make for a more fit pancake desire.

Pancakes make me consider Saturday morning cartoons {the antique banned type, whilst the Wile E Coyote/road runner shenanigans have been kind of violent}. additionally of the ski cabin in which we spent weekends growing up…however before you purchased your pancake, you’d should make a trek outdoor…in the cold…to the outhouse. And did all of us else’s dad make their pancakes appear like Mickey Mouse or inside the shape of their ‘letter’? Pancakes in the form of a D continually tasted better!

Almond Blueberry Pancakes Recipes
Almond Blueberry Pancakes Recipes

Should I simply go beforehand and re-call my blog candy Peas & Greek Yogurt? as it looks as if I put it in the entirety. i love me some greek yogurt…what can i say?

I suggest, I nearly positioned greek yogurt on top of these blueberry pancakes, but I remembered that there has been greek yogurt within the pancakes. And perhaps there’s such a factor as too much greek yogurt, even though to me that’s within the equal category as too much chocolate {which is just not a thing, humans!}

Placing greek yogurt in these blueberry pancakes turned into an top notch choice. It makes them so extra thick {thicker than a huge blueberry, check out the photos!}, however while you chew into them they may be so light and fluffy.

Almond Blueberry Pancakes Recipes


  • 1 cup all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tbsp ground almonds
  • 2 tbsp granulated sugar
  • 1 tsp lemon zest
  • 3/4 cup Greek yogurt
  • 6 tbsp almond milk or any milk {see note}
  • 1 egg
  • 1/2 tsp almond extract
  • 1/4 cup slivered almonds
  • 1 cup fresh blueberries


  1. In a small bowl, combine flour, baking powder, baking soda, ground almonds, sugar, and lemon zest. Set aside.
  2. In a large bowl, whisk together yogurt and milk. Add egg and almond extract and mix until smooth.
  3. Combine wet and dry ingredients. Fold in slivered almonds and blueberries.
  4. Heat a frying pan over medium heat; spray with oil. Cook ¼ cup pancake portions for 2 minutes on the first side (or until edges have set and bottom is golden). Flip and cook for 1 minute on the other side (or until golden and cooked through)

Cherry Bread Recipes

A simple short bread with maraschino cherries in each bite. Don’t forget about the almond cherry glaze on pinnacle this easy cherry bread!

Maraschino Cherry Bread
So whilst this pinkalicious cherry bread popped into my thoughts, I knew I needed to make it now.  sure, it would had been fantastic at Christmas time, because maraschino cherries pop up all over the vicinity at the vacation season.  And it would had been so fitting for a Valentine’s Day treat, being so pink-y!  however I decided to stay with our purple subject this past month and proportion this with you now. No ready important!

Cherry Bread Recipes
Cherry Bread Recipes

Quick Bread Recipe
This quick bread is your conventional brief bread recipe.  Sugar, milk, oil, egg, flour, salt and baking powder.  I desired there to be plenty of cherries in every chew, so I used two jars of maraschino cherries. Drain the juice, however reserve approximately 1/3 cup of the juice for the glaze.  Chop the cherries either in a small meals processor or with a knife.  We used our Ninja explicit Chop for this. It labored like a appeal and took approximately a total of 3 seconds. gently fold these cherries into the batter and bake the bread in a nine×5 loaf pan for 50-fifty five mins.

Cherry Glaze
The glaze on pinnacle of the bread is a combination of powdered sugar, melted butter, the cherry juice you reserved from the maraschino cherries and a few almond extract.  The bread is good without the glaze, but the almond cherry glaze makes it over-the-pinnacle splendid!

Cherry Bread Recipes


  • 3/4 cup granulated sugar
  • 1/2 cup milk
  • 1/2 cup oil
  • 1 large egg
  • 1 teaspoon vanilla extract (or almond extract)
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 jars maraschino cherries (10 ounces each)


  • 2 cups powdered sugar
  • 2 tablespoons melted butter
  • 1/3 cup maraschino cherry juice
  • 1/2 teaspoon almond extract


  1. Preheat the oven to 350 degrees.
  2. In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
  3. Drain the maraschino cherries, reserving the juice for the glaze. Coarsely chop the cherries in a food processor or with a knife. Gently fold the cherries into the batter.
  4. Pour the bread batter into a greased 9"x5" bread pan. Bake at 350 degrees for 50-55 minutes. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
  5. To make the glaze, combine the powdered sugar, melted butter, cherry juice and almond extract in a small bowl. Mix until it is smooth.
  6. Once the bread is cool, spread the glaze on top of the bread. Slice and serve. Freezes well!

Monday, February 24, 2020

Spicy Vietnamese Beef Stew With Noodles

Bo Kho may be a spicy and flavorful Vietnamese stew that creates for a reasonably epic bowl of noodle soup when you’ve maybe had your fill of pho or are trying to find something a touch different.

It’s one among those dishes that seems simple–spicy beef soup, right?–but that you simply know must be more complex given how flavorful and delicious it's when you’re enjoying the simplest possible version of it. 

Spicy Vietnamese Beef Stew With Noodles
Spicy Vietnamese Beef Stew With Noodles

And, indeed, Bo Kho is flavored with chili, five-spice, fish sauce, lemongrass, many garlic, and tomato. Its familiar red color comes from the addition of fragrant annatto, which imparts a particular red color! you'll use or make annatto oil if you'll get your hands thereon , except for this recipe, I’ve used ground annatto powder and my homemade chili oil to urge that spicy flavor.

Bo Kho at its most elementary is taken into account a “beef stew,” given it are often prepared as a soup or a thicker stew, but to me, I always consider it more of a soup. It also can be served with rice or French bread , but we love it served with noodles! You'll use rice noodles (“rice sticks” if you’re conversant in Vietnamese restaurant parlance) or egg noodles, too, if that’s your preference!

Spicy Vietnamese Beef Stew With Noodles

For the beef:

  • 2 to 2 ½ pounds boneless beef chuck or brisket (cut into 1½-inch chunks)
  • 2 cloves garlic (minced)
  • 3 tablespoons ginger (minced)
  • 5 tablespoons fish sauce
  • 2½ teaspoons five-spice powder
  • 1½ teaspoons brown sugar

For the rest of the stew:

  • 3 tablespoons oil
  • 1 stalk lemongrass (cut into 3-inch lengths, after removing any tough woody parts)
  • 2 stalks lemongrass (minced, after removing any tough woody parts)
  • 8 cloves garlic (minced)
  • 1 onion (sliced thinly)
  • 4 tablespoons tomato paste
  • 8 cups water
  • 2 cups pure coconut water/juice
  • 2 star anise
  • 1 teaspoon ground black pepper
  • 1 teaspoon chili powder
  • 1 teaspoon ground annatto (optional)
  • 1 tablespoon paprika
  • 8 large carrots (peeled and cut on the bias into 1½ -inch chunks)
  • 1 teaspoon salt
  • 3 tablespoons soy sauce
  • 3 tablespoons chili oil (or to taste)
  • wide rice noodles or egg noodles
  • ¼ cup coarsely chopped fresh cilantro leaves
  • 1/2 cup Thai basil leaves
  • 1/2 cup Thinly sliced raw onion
  • Lime wedges


  1. First marinate the beef. Combine the beef with the garlic, ginger, fish sauce, five-spice powder, and brown sugar until each piece is evenly coated. Marinate for 30 minutes.
  2. Next, heat 3 tablespoons of oil in a large stock pot or Dutch oven over high heat. Add the stalks of lemongrass and allow them to infuse the oil for 1 minute. Next, add the minced lemongrass and garlic. Cook for 2 minutes.
  3. Add the onions and cook until translucent. Then add all of the beef to the pot, and brown evenly on all sides. Add the tomato paste.
  4. Stir and cook uncovered for 5 minutes. Add the water, coconut water, star anise, ground black pepper, chili powder, annatto, and paprika. Bring the mixture to a boil, reduce the heat to medium low, and simmer for 1 hour.
  5. After an hour has passed, add the carrots, salt, soy sauce, and chili oil. Simmer for another 40 minutes.
  6. To serve, remove the large lemongrass stalks and any star anise pods you can fish out. Cook your noodles per package instructions, transfer to bowls, and ladle the soup over the top.
  7. Garnish with cilantro, Thai basil, and raw onion, and serve with some lime wedges on the side

Cheesy Ranch Potatoes

Cheesy Ranch Potatoes are a mouthwatering potato entremots to boost your dinner routine! These easy to form potatoes are creamy, cheesy, and prepared fast!

Cheesy Ranch Potatoes
Cheesy Ranch Potatoes

This possesses to be during a ll|one amongst|one in every of"> one among my favorite potato recipes to date! Chopped potatoes smothered in a creamy ranch sauce with bacon and cheese. Mention a decadent side dish! 

I used 3 large Russett potatoes for this recipe because that’s what I typically wear hand. This recipe also works well with red potatoes or Yukon gold. You'll be trying to find about 2 pounds of potatoes total.

Cheesy Ranch Potatoes


  • 3 Large Potatoes, Cubed into 1/2 inch pieces
  • 1 Cup Ranch Dressing
  • 1/4 Cup Sour Cream
  • 1/2 teaspoon Salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1/4 teaspoon Paprika
  • 1 Cup Shredded Cheddar Cheese
  • 6 Slices Bacon


  1. Preheat the oven to 400 degrees.
  2. Add the cubed potatoes to a large pot and cover with cold water. Bring the potatoes to a boil over high heat.
  3. Reduce heat to medium-high and boil for 8-10 minutes just until tender.
  4. Meanwhile, in a medium bowl, whisk together the ranch dressing, sour cream, seasonings, and half of the cheese until well combined.
  5. Drain the potatoes and pour them into a large cast iron skillet or 9x9 inch baking dish.
  6. Pour the dressing mixture over the potatoes and stir to coat.
  7. Bake in preheated oven for 15 minutes, until hot and bubbly.
  8. While the potatoes are baking, cook the bacon in a large skillet over medium-high heat until crisp.  Drain bacon on a paper towel lined plate and crumble when cool enough to handle.
  9. Remove the pan from the oven and top with the bacon and the remaining cheese, bake for 3 more minutes until cheese is melted.

Thursday, February 20, 2020

Beefy Cheese Tortellini Bake

Beefy Cheesy Tortellini Bake is loaded with tortellini, marinara sauce, and mozzarella cheese for an easy pasta dinner that the entire family will love!

Nevertheless, despite being immersed altogether of this great recipe inspiration, sometimes I flat-out don’t know what to form for dinner. And on those occasions, I open the freezer, stare inside, and hope that something speaks to me.

Beefy Cheese Tortellini Bake
Beefy Cheese Tortellini Bake

This exact scenario played out a couple of weeks ago and, frantically flagging me down on the freezer shelf from between a bag of peas and a box of chicken breasts, was a package of cheese tortellini. And it had been squawking, “Turn me into something good!”

Dinner doesn’t get far more effortless than pasta + sauce! But actually it does, because for this recipe, I didn’t even need to dirty another pot by boiling the tortellini separately. I simply ran it under some warm water during a colander before adding it to the meat sauce then everything cooked up all at once within the oven.

Beefy Cheese Tortellini Bake


  • 1 pound ground beef
  • 3 large cloves garlic, minced
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon dried basil
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • Pinch of crushed red pepper flakes, optional
  • Salt and freshly ground black pepper, to taste
  • 1 (24-ounce) jar marinara/pasta sauce
  • 1 (22-ounce) package frozen cheese tortellini
  • 8 ounces mozzarella cheese, grated (about 2 cups)
  • 2 tablespoons grated Parmesan cheese


  1. Preheat oven to 350°F. Grease a 3-quart baking dish and set aside.
  2. In a large pot set over medium heat, brown ground beef and garlic until meat is no longer pink, breaking it up and stirring frequently. Drain fat. Season meat with garlic powder, dried basil, dried parsley, dried oregano, dried thyme, crushed red pepper flakes (if desired), and salt and freshly ground black pepper, to taste.
  3. Stir pasta sauce into cooked ground beef. Pour frozen tortellini into a colander and run under warm water for a minute to slightly thaw. Drain and stir tortellini into meat sauce.
  4. Remove pot from heat and stir in half of the grated mozzarella. Transfer tortellini/meat sauce into the prepared baking dish. Top with remaining grated mozzarella and sprinkle with grated Parmesan. Cover with foil and bake for 20 minutes. Remove foil and bake for about 20 minutes more, or until hot and bubbly.

Tuesday, February 18, 2020

Baked Eggplant Parmesan Recipe

A classic Baked Eggplant Parmesan with breaded eggplants, marinara sauce, and hot bubbling mozzarella and parmesan. it is the ultimate Italian food . 

Make sure to serve this with another classic like my Caprese salad or Italian salad for the right meal!

Baked Eggplant Parmesan Recipe
Baked Eggplant Parmesan Recipe

Eggplant Parmesan may be a classic Italian casserole consisting of breaded and fried eggplants, marinara, and much of mozzarella cheese and parmesan, obviously. It’s just like the vegetarian version of chicken parmesan.

Eggplant parmesan actually tastes really almost like chicken parmesan. The eggplant itself features a mild flavor so it doesn’t happen an excessive amount of during this dish.

Baked Eggplant Parmesan Recipe


  • 2 eggplants
  • 3/4 cup all-purpose flour
  • 2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup Italian breadcrumbs
  • One cup Panko breadcrumbs
  • 2 large eggs
  • 2 tbsp milk
  • 1 Garlic clove pressed
  • 1/4 cup Olive oil
  • 2 cups marinara or spaghetti sauce
  • 8 ounces of fresh mozzarella
  • 1/2 cup grated Parmesan
  • 1/4 cup freshly chopped basil for garnish


  1. Slice eggplants into 1/4 inch slices then lay them on a baking sheet lined with paper towels and generously season with salt. Let them sit out for about 30 minutes to 1 hour to release bitter juices.
  2. Meanwhile, combine 3/4 cup all purpose flour, 2 tsp salt, and 1/4 tsp black pepper in a small bowl and set it aside.
  3. In another bowl combine 1 cup Italian breadcrumbs and 1 cup Panko breadcrumbs,
  4. In a third bowl combine 2 large eggs, 2 pressed garlic clove, and 2 tbsp milks
  5. Now begin dredging the eggplant in the flour Mixture, then the eggs, then the bread crumbs.
  6. Add 1/4 cup olive oil to a skillet, bring it to medium-high heat and brown both sides of the eggplant slices.
  7. Spread a thin layer of marinara or spaghetti sauce over the bottom of a baking dish. Mine was 9x13
  8. Now place the eggplants in a single layer into the baking dish and add 1 cup of marinara sauce on top. Then add 4 oz freshly sliced mozzarella on top along with 1/4 cup grated Parmesan.
  9. Now add another even layer of the fried eggplants on top and cover them with another cup of marinara, and the remaining 4 oz mozzarella cheese and 1/4 cup grated Parmesan.
  10. Bake the eggplant Parmesan in the oven at 400 degrees Fahrenheit for about 20 minutes. Then top it with some freshly chopped basil and enjoy

Sunday, February 16, 2020

Creamy Sundried Tomato Fettuccine

This creamy sundried tomato fettuccine goes to be your new favorite comfort pasta dish!

It’s an enormous guilty pleasure. I feel slightly better about the whole situation because I can’t ever eat the entire thing so really, it isn’t that bad, right?

Creamy Sundried Tomato Fettuccine
Creamy Sundried Tomato Fettuccine

Sundried tomatoes packed in oil or dried?
I have used both but to stay it on the “lighter” side, i like to recommend using dried.

The dried sundried tomatoes find yourself absorbing the liquid anyway and obtain reconstituted.

Certainly, you'll use those packed in vegetable oil but make certain to empty it off well!

Creamy Sundried Tomato Fettuccine


  • 3/4 pound dried fettuccine
  • 1 cup reserved pasta water
  • 2 tablespoons olive oil
  • 5 cloves garlic, minced
  • 1/2 cup sundried tomato halves, sliced
  • 1: 14.5 ounce can of petite diced tomatoes, drained
  • 1 tablespoon tomato paste
  • 2-3 tablespoons granulated sugar
  • 1/2 cup plain non-fat Greek yogurt
  • 1/4 cup light sour cream
  • 1 1/2 cups baby spinach
  • Salt & pepper, to taste
  • Crushed red pepper flakes, optional


  1. In a large stockpot, bring water to a boil, add 1 tbsp. of olive oil then add your fettuccine. Cook according to direction on the box then drain (reserving 1 cup of the pasta water) and set aside.
  2. In a small bowl, combine the plain Greek yogurt and light sour cream, mix together with a spoon and set aside.
  3. While the pasta is cooking, in a large skillet, add the remaining 3 tbsp. of olive oil to the skillet over medium high heat. Once the oil is heated up, add garlic and sundried tomato halves. Sauté until fragrant, about 2 minutes.
  4. Turn the heat down to medium low and gently add the diced tomatoes, tomato paste, and granulated sugar. Stir until well-incorporated.
  5. Swiftly whisk in the Greek yogurt and sour cream mixture. You'll want to slowly add it in but whisk fast to get it all incorporated well. After all of it has been added and combined, bring the heat up to medium high and let it simmer and thicken for about 5-7 minutes.
  6. Season the sauce with salt and pepper, to taste, then add in the baby spinach. Once the spinach has wilted, you may add in the cooked pasta and turn off the heat.
  7. Toss to coat the pasta. If the mixture seems too thick, this is where you can slowly add the reserved pasta water (DO NOT add the full cup all at once, pour slowly and stir and see if you need more).
  8. You may top with crushed red pepper flakes, if desired.
  9. Serve hot.

Cheeseburger Pie Recipes

Cheeseburger Pie is super easy and delicious! This yummy recipe is filled with cheesy beefy flavor that everybody loves.

Cheeseburger Pie
“This is that the BEST savory pie ever”, says my boyfriend, Matty. He loved this recipe such a lot that he ate almost the entire pie himself. i used to be ready to snag a bit and let me tell you, he’s right. It’s delicious!

Cheeseburger Pie Recipes
Cheeseburger Pie Recipes

I love the mouthwatering flavor of the meat and cheese. It really does taste sort of a cheeseburger. So good.

If you're trying to find a simple pie recipe, this Impossible Cheeseburger Pie is for you.

Cheeseburger Pie Recipes


  • 1 lb lean ground beef
  • 1 cup onion, chopped
  • 1 cup cheddar cheese, shredded
  • 1 cup milk
  • 2 tbsp onion soup mix
  • 1/2 cup Bisquick
  • 2 eggs


  1. Preheat oven to 400F.
  2. Add ground beef and onion to a large skillet and cook until beef is browned and onion is softened. Drain grease. Spread mixture in a 9-inch grease pie pan.
  3. Sprinkle cheese over meat.
  4. Add milk, onion soup mix, Bisquick and eggs to a medium bowl and whisk together to combine. Pour mixture in pie plate.
  5. Bake for 25 minutes. Let cool a few minutes before serving.

Mediterranean Couscous Salad

Meet my favorite couscous salad, featuring pearled couscous and colorful summertime produce. This Mediterranean-style salad is light, refreshing, and overflowing with colorful rounds of thinly sliced raw zucchini and yellow squash. That’s right, raw squash! It’s so good.

This salad is simply the type of meal I’m craving during this hot summer weather, and it might be perfect for your Fourth of July parties. 

Mediterranean Couscous Salad
Mediterranean Couscous Salad

Raw squash is sort of tasty, totally underutilized, and a pleasant alternative to cucumber. The trick for this recipe is to slice the squash into very thin rounds, so it offers a young , lightly crisp texture.

This couscous salad with raw squash and bold Mediterranean flavors may be a simple summer entremots. Close up a bowlful for a weekday lunch or serve with a glass of chilled Pinot Grigio or Sauvignan Blanc for dinner.

Mediterranean Couscous Salad

  • 1 ⅓ cup whole wheat Israeli couscous (or any other small pasta shape, you’ll need about 3 cups cooked)
  • ⅓ cup pine nuts
  • ⅓ cup extra-virgin olive oil
  • 2 to 4 tablespoons lemon juice, to taste (from 1 to 2 lemons)
  • 1 large shallot, finely chopped (about ½ cup)
  • 2 cloves garlic, pressed or minced
  • ½ teaspoon fine sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
  • 1 pint grape or cherry tomatoes, quartered
  • 4 ounces feta cheese, crumbled (½ cup)
  • ⅓ cup pitted and thinly sliced Kalamata olives
  • 1 medium zucchini, sliced into super thin rounds
  • 1 small yellow squash, sliced into super thin rounds
  • ⅓ cup (⅔ ounce) chopped fresh basil or flat-leaf parsley
  1. Cook the couscous until al dente, according to package directions. Drain off any excess water.
  2. Meanwhile, toast the pine nuts: In a large skillet over medium-low heat, warm the pine nuts until they’re turning lightly golden on the sides and fragrant (be careful not to let them burn). Transfer them to a bowl to cool.
  3. In a large serving bowl, whisk together the olive oil, lemon juice, shallot, garlic, salt and several twists of black pepper until combined.
  4. Add the couscous to the bowl and toss to coat with the dressing. Top the couscous with the toasted pine nuts, chickpeas, tomatoes, feta, olives, zucchini and squash, and basil. Stir to combine.
  5. Season with salt and pepper to taste, and add an extra tablespoon or two of lemon juice if it needs more brightness. For the best flavor, refrigerate for 30 minutes before serving. This salad will keep well, covered and refrigerated, for up to 4 days.

Friday, February 14, 2020

Chicken Breasts Stuffed With Prosciutto, Spinach & Mozzarella

These flavor-packed chicken breasts full of prosciutto, spinach and mozzarella cheese bring a simple but elegant dinner! Topped with paprika and Parmesan cheese, this stuffed chicken is certain to be a hit!

This stuffed chicken though. You’ll be impressed with yourself once you serve these babies up.

Chicken Breasts Stuffed With Prosciutto, Spinach & Mozzarella
Chicken Breasts Stuffed With Prosciutto, Spinach & Mozzarella

The salty bite from the prosciutto and therefore the gooey, melty mozzarella really make these something special.

The mozzarella cheese also acts as a binder and helps hold the spinach and prosciutto together, tucked neatly inside these stuffed chicken breasts.

And that paprika and Parmesan combo on top helps these get beautifully browned within the oven. My husband actually thought they’d been broiled!

Chicken Breasts Stuffed With Prosciutto, Spinach & Mozzarella

  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 4 thin slices prosciutto
  • 1/2 cup chopped fresh spinach
  • 4 (6 oz.) boneless, skinless chicken breasts
  • 1/2 cup shredded mozzarella cheese
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon paprika
  • 1/4 cup grated Parmesan cheese
  1. Preheat oven to 375. Line a baking sheet with parchment paper and set aside.
  2. Butterfly each chicken breasts and lay open like a book. (See how to butterfly chicken breasts for more details and step-by-step photos.)
  3. Sprinkle the inside of each chicken breasts with the salt, pepper and garlic powder.
  4. Lay a piece of prosciutto on one side of each chicken breast. Top with 2 tablespoons chopped spinach and 2 tablespoons mozzarella cheese each.
  5. Fold chicken breasts to close them up and lay on parchment-lined baking sheet.
  6. Drizzle the tops of the chicken breasts with olive oil then sprinkle with 1/4 teaspoon paprika each and 1 tablespoon Parmesan cheese each.
  7. Bake at 375 for 30-35 minutes, until chicken breasts are cooked through.

Carrot Cake Roll Recipe

This delicious Carrot Cake Roll recipe is everything you're keen on about classic carrot cake with cheese frosting rolled up into this cute dessert!

This recipe is everything you're keen on a few traditional pumpkin roll — the delicious cake , a decadent cheese filling, all bundled up together in one cute roll — but this one is formed with an incredible carrot cake rather than pumpkin. And once I say carrot, I mean many carrots. 

Carrot Cake Roll Recipe
Carrot Cake Roll Recipe

As I discussed in my step-by-step tutorial for a way to form a pumpkin roll, this recipe is additionally surprisingly easy to form . So if you're keen on carrot cake, grab some fresh carrots, and let’s rock and roll this cake!

To make the carrot cake roll, begin first by making your carrot cake base. Like any cake roll, you don’t need plenty of batter for the cake part. Just mix it up, then spread it call at a parchment-covered jelly roll pan (like this one). Bake until it’s cooked through.

Carrot Cake Roll Recipe

  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 3 eggs
  • 1/2 cup cane sugar (or granulated white sugar)
  • 2 tablespoons avocado oil (or vegetable oil)
  • 1 teaspoon vanilla extract, homemade or store-bought
  • 2 cups shredded carrots (about 2–3 medium carrots)
  • 1 batch cream cheese filling (see below)
  • 1/4 cup powdered sugar for rolling
  • 1 cup powdered sugar, sifted
  • 8 ounces cream cheese, room temperature
  • 6 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  1. Preheat oven to 375°F.  Line a 15 x 10-inch jelly-roll pan with parchment paper, leaving an extra 1-inch of parchment sticking up on both 15-inch sides of the pan so that you can easily lift the cake out after baking.  (If you’d like the parchment to stick to the bottom of the pan more easily, sprinkle a little bit of water on the pan and then press the parchment paper on top of it.  You can also lightly mist the top of the parchment paper with cooking spray for easier cake release afterwards, although it’s not required.)
  2. Whisk together flour, cinnamon, baking powder, ginger, salt, nutmeg, and cloves (if using) in medium bowl until combined.
  3. In a separate large mixing bowl, whisk together eggs and sugar for 1 minute until thick. Add in the oil, vanilla and shredded carrots, and whisk until just combined. Fold in the flour mixture with a rubber spatula, and stir together until just combined.
  4. Spread the batter evenly into prepared pan.  Bake for 10 to 13 minutes, or until top of cake springs back when touched. Carefully lift the parchment paper and cake out onto a flat (and heat-safe) surface.  Then slowly, roll the cake — rolling from the short end to the short end — until it is completely rolled up.  Transfer the cake roll to a wire rack, and cool until it reaches room temperature.
  5. While the cake is cooling, make the cream cheese filling (see below).
  6. When the cake has reached room temperature, transfer the cake roll to a flat surface, and carefully it until it is flat again (or mostly flat, it’s ok if the ends curl up a bit). Spread the cream cheese mixture evenly over cake, leaving a 3/4-inch border on all sides.  Then carefully re-roll the cake, gently peeling away the parchment paper as you roll until you can completely remove and discard it. Tightly wrap the pumpkin roll in plastic wrap and refrigerate at least one hour.
  7. Remove and unwrap the pumpkin roll and transfer it to your serving dish. Lightly dust the pumpkin roll on all sides with powdered sugar, if you would like.  Then slice* and serve.
  8. If you have leftovers, just re-wrap the pumpkin roll in plastic wrap and store in the refrigerator for up to 3 days.
  1. Whisk together cream cheese, powdered sugar, butter and vanilla extract until smooth. If the filling is too thin, add more powdered sugar. If it is too thick, add a half teaspoon or two of water.  (You want a medium consistency so that the filling is easy to spread, but not too warm or thin that it will ooze out of the cake when you’re rolling it up.)

No Knead Olive Bread

A crusty, artisan, easy to form greek olive bread with garlic and fresh oregano. No kneading required!

SO! I’m getting to say a couple of quick things about this delicious no knead olive bread then imma pass out.

No Knead Olive Bread
No Knead Olive Bread

First off, like its delectable predecessors, this bread requires NO kneading! All the artisan bread flavor and none of the trouble. Solid win amiright?

Secondly, UM OLIVES! have you ever ever known the wonder of a crusty outside, soft inside artisan bread with hunks of kalamata and castelvetrano olives? If you havn’t, get. On. It. I added a pinch of garlic powder and a few fresh oregano to actually bring out the Greek olive flavors.

Thirdly just trust. It’s delicious, it’s easy peezy, and I’m falling asleep while typing soooo I gotta bounce. No knead olive bread recipe coming right up!

No Knead Olive Bread


  • 3 cups all purpose flour
  • 1 3/4 teaspoon coarse salt
  • 1/2 teaspoon active dry yeast
  • 1 1/2 cups warm water
  • 1/2 cup 1pitted castelvetrano olives, roughly chopped
  • 1/4 teaspoon white sugar (for activing the yeast)
  • 1/2 cup pitted kalamata olives, roughly chopped
  • 1 tablespoon fresh oregano, roughly chopped
  • 1/8 teaspoon garlic powder


  1. Activate the yeast: Pour warm water into a small bowl. Sprinkle yeast on top. Add sugar and give the mixture a small stir. Place the bowl in a warm place for about 10-15 minutes. Be patient! If yeast is activated, you will see foam on top of the mixture, and even a few small bubbles. Also, if you take sniff, it will smell very much like yeast.
  2. In a large bowl, whisk together flour, chopped olives, garlic, oregano, and salt. Add water and yeast mixture and mix until just combined into a sticky, shaggy dough. Cover the bowl with plastic wrap and let sit for 12-18 hours. After the dough has risen for at least 12 but preferably 18 hours, it should look loose and very moist with plenty of bubbles on the surface.
  3. When the dough is ready, preheat the oven to 450˚F. Place a 6 to 8qt dutch oven or cast iron pot in the oven to heat up for 30 minutes before baking.
  4. Place dough on a well floured surface and, using plenty of flour on your hands, gently pat it into a ball shape. Place it onto a piece of parchment paper, sprinkle the top of the dough with more flour, and cover with saran wrap while you wait for your pot to heat up.
  5. Remove the saran wrap and place both the parchment paper and the dough into the heated pot so that the parchment lines the bottom. Place on a middle rack and cook, covered, for 30 minutes. Remove the cover and cook another 10-15 minutes, until bread is golden. Cool on a wire rack.

Thursday, February 13, 2020

Delicious Pesto Cheese Bombs

Ooey gooey melty Pesto Cheese Bombs with marinara sauce are super easy to form and can please any crowd. Make this appetizer for your next game day party!

I love me some bread and melted cheese. In fact, i feel cheesy bread deserves its own food group, very similar to bacon does. Refrigerated biscuit dough is one among those staples everyone should have in their refrigerator. If to not use it for its intended use, biscuits that's , that dough should be available for that emergency batch of Granny’s sour gourd that everybody likes to awaken to.

Delicious Pesto Cheese Bombs
Delicious Pesto Cheese Bombs

These cheese bombs are a thing of beauty. First of all, it doesn’t get much easier than cutting up some cheese , and if you’re a mom you most certainly have already got cheese sticks in your refrigerator. to form the pull apart, all you would like to try to to is wrap some dough round the cheese. BOOM. Done. But wait. you recognize they might be oh such a lot better with a touch something extra.

Enter the pesto. Don’t fret – you'll totally buy a bathtub of store bought pesto. Not a drag . Me? I just happen to possess a number of my homemade macadamia gouda pesto (aka highly addictive green crack) within the refrigerator that was just begging to be utilized in an application like this.

I decided to use the springform pan with a dish within the middle perfectly sized for a few warm marinara. I greased the edges therefore the dough wouldn’t stick then lined rock bottom with parchment. make certain to put a bit of foil on the rack below because this may ooze within the naughtiest of the way during the cooking process.

Delicious Pesto Cheese Bombs


  • 1 16 ounce package premade biscuit dough
  • 4 mozzarella string cheese sticks
  • 1/2 cup pesto
  • butter for greasing
  • 1 cup marinara sauce (warmed)


  1. Preheat oven to 350 degrees F. Place a ramekin or ceramic bowl in the center of a springform pan and grease the inside edges of the pan as well as the outside of the bowl to prevent sticking.
  2. Split each biscuit into two by dividing the layers, totaling 16 rounds of dough. Cut each of the cheese sticks into quarters. Wrap each chunk of cheese in the biscuit dough and seal edges to create a ball.
  3. Add pesto to a small bowl and roll each ball of dough in the pesto to coat. Add to the pan in a ring shape and cover with any remaining pesto. Bake with a layer of foil under the pan to catch any grease that might leak out for 35-40 minutes or until golden brown and some melted cheese is visible.
  4. Add warmed marinara to the center dish for dipping. Serve hot.

Wednesday, February 12, 2020

Vegan Mushroom Bourguignon

Rich and flavorful vegan mushroom bourguignon, perfect for any night of the week. A creamy and hearty vegetarian dish, with all the aspects of a supreme food. This recipe is of course gluten-free, dairy-free, soy-free, and straightforward to form.

If you’re unsure the way to pronounce the last word of this recipe name, you’re not alone. I had to find out also once I first found it. I guessed at the way to pronounce it and got nowhere on the brink of the right pronunciation. Since i prefer to be helpful in additional ways than one, it’s pronounced “borg-in-yon” in America and therefore the more classic French pronunciation.

Vegan Mushroom Bourguignon
Vegan Mushroom Bourguignon

Now that you simply skills to pronounce the crazy word, let me tell you what it's. This word and elegance of cooking specifically comes from the world of France called “Bourgogne.” This name directly translates into “burgundy.” bourguignon is popularly a dark brown but can appear burgundy thanks to the wine wont to make it.

This recipe is popularly made as beef bourguignon, which may be a stew-like dish, but it’s easy to mimic the meat flavors and make a vegan beef bourguignon instead or my version, of course.

Vegan Mushroom Bourguignon

Mushroom Bourguignon
  • 1 oz dried mushrooms OR 10 oz fresh sliced mushrooms
  • 1 tbsp oil
  • 1/2 large onion diced
  • 2 small/medium carrots chopped
  • 2/3 cup peas frozen (optional)
  • 3 garlic cloves minced
  • 3/4 tbsp fresh thyme or 1 tsp dried thyme
  • 1 tsp onion powder
  • 3/4 tsp sea salt or to taste
  • 1/4 tsp black pepper or to taste
  • 1/4 tsp smoked paprika
  • 1/3 cup red wine 
  • 1/2 tbsp tamari or soy sauce
  • 3/4 cup vegetable broth + 1/4 cup more if needed
  • 1/4 cup plant-based milk
  • 3/4 tbsp cornstarch or arrowroot flour
Mashed Potatoes:
  • 4 medium-sized potatoes
  • 1/4 cup coconut milk canned (see notes)
  • 1/2 tsp nutmeg or to taste
  • Black pepper & sea salt to taste
  1. You can easily switch between US and metric measurements underneath the ingredient list. This recipe has a video below for easy visual instructions.
  2. Soak dried mushrooms in warm water for about 15-20 minutes, then drain. Skip this step if you are using fresh mushrooms.
  3. Meanwhile, peel and chop potatoes, add them to a pot with water and salt. Bring to a boil. Cook on medium heat for about 15 minutes or until tender, drain. Transfer back to the pot, add coconut milk, nutmeg, black pepper, and sea salt to taste and mash with a potato masher (don't use a food processor or blender). Set aside.
  4. Heat oil in a pan over medium heat. Add onion and sauté for 4-5 minutes. Add drained mushrooms, carrot, peas, garlic, thyme, and all spices. Sauté for a further one minute, stirring frequently.
  5. Add red wine. Cook for about 2 minutes. Then add tamari (or soy sauce), and vegetable broth.
  6. Let simmer over low/medium heat with a lid on for about 10-12 minutes or until the carrots and peas are softened.
  7. Combine plant-based milk and cornstarch in a bowl, stir with a whisk until there are no lumps. Add the mixture to the pan and stir (the sauce will thicken). Let simmer for a few more minutes.
  8. Taste and adjust seasonings. Add more salt/pepper/spices if needed. Serve mushroom bourguignon with mashed potatoes and enjoy! Store leftovers covered in the refrigerator for up to 3 days.

Curried Cauliflower Rice Kale Soup

Kale soup with curried cauliflower rice is one flavorful healthy soup recipe to stay you warm this season. A simple vegan, Whole30-friendly, paleo soup recipe for a nutritious meal-in-a-bowl. Roasted curried cauliflower rice with kale and even more veggies to fill your bowl! You’ll want to form this delicious vegetarian kale soup recipe again and again! 

Soups on y’all! I desire Friday’s, during colder months, should be soup days. Or healthy soup days generally in order that you'll make an enormous batch and luxuriate in all weekend, right? Like as an example Curried cauliflower rice kale soup. It’s better than Campbell’s good. 

Curried Cauliflower Rice Kale Soup
Curried Cauliflower Rice Kale Soup

Today this Corny Cotter is teaming up with some pretty FABULOUS blogger babes! We’re bringing you a roundup of tasty healthy soups to form this season! I’ll start by sharing a touch the way to video of these AMAZING soups, then we will jump to my curried cauliflower rice kale soup at then end. Sound good?

Let’s face it, we started the week off right with a healthy Italian Sweet Potato spaghetti bowl, might also end it an equivalent way. Snappy, healthy, bowls of goodness! You recognize , to even out the chocolate caramel goodness within the middle.

Curried Cauliflower Rice Kale Soup

  • 5–6 cups of cauliflower florets (about 3–4 cups when “riced’).
  • 2– 3 tbsp curry powder or curry seasoning (turmeric should is usually included in the curry seasoning/powder)
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/4 tsp sea salt
  • 2–3 tbsp olive oil for roasting
  • 3/4 cup red onion chopped
  • 1 tsp minced garlic
  • 2 tsp olive oil or avocado oil
  • 8 kale leaves with stems removed and chopped
  • 2 cups (5oz) chopped carrots
  • 4 cups broth (vegetable or chicken if not vegan)
  • 1 cup almond milk or coconut milk (the drinking kind works best and is smoother).
  • 1/2 tsp red pepper or chili flakes (use less if you don’t want as spicy)
  • 1/2 tsp black pepper
  • salt to taste after cooked.
  1. preheat oven to 400F.
  2. In a small bowl, toss your cauliflower florets with the curry powder, garlic powder, cumin, paprika, salt, and 3 tbsp oil.
  3. Spread the cauliflower florets on a baking dish or roasting pan. Place in oven and roast for 20 -22 minutes until tender but not overcooked. slightly under cooked.
  4. Remove and set aside.
  5. While the cauliflower is cooling, prep the rest of your veggies but chopping them up on cutting board.
  6. Next place cauliflower florets in a Food Processor or blender and pulse a few times until the cauliflower is chopped or “riced.” See picture in post.
  7. Once all the cauliflower is riced and kale/veggies are chopped, prepare your cooking pot.
  8. Place onion, 2 tsp oil, and minced garlic in large stock pot. Saute for 5 minutes until fragrant.
  9. Next add in your broth, milk, veggies, cauliflower “rice,” and the red chili pepper and black pepper.
  10. Bring to a quick boil (make sure milk does not get too hot), then simmer for another 20 minutes or so until veggies are all cooked.
  11. Add dash of sea salt if desired once ready to serve.
  12. Garnish with herbs and nut/seed crackers crumbles.