18 Easy Breakfast for Dinner Recipes That Everyone Will Love

If you are looking for a 10-minute dessert, then you should give pumpkin mousse a try. This creamy and nutritious dessert will impress any food lover. Even someone who has an aversion to pumpkin will love it. The best part of making this super easy and quick dessert is that you need only two ingredients.

This dessert has everything you can ask for. It's creamy and feels very fancy. You don't need cooking and can make it using only two ingredients.

Ingredients

● Pumpkin pie filling – 1 can or 3 cups/ Pumpkin puree

● Whipping cream – 1.5 cups, cold

For garnishes:

● Prepared whipped cream – ¼ cup

● Pumpkin seeds – 1 tablespoon

● Ground cinnamon – for dusting

Method

1. Place the pumpkin pie filling in a fine-mesh strainer. Put a bowl underneath so that the excess water can drain off.

2. Transfer the pumpkin pie filling to a clean bowl.

3. Whip the whipping cream in a bowl with a stand mixer or hand-held electric mixer. Put the beater attachment and beat till stiff peaks develop.

4. Add a few spoons of whipped cream to the pumpkin pie filling. Gently mix it. The pumpkin mixture will loosen up.

5. Add the pumpkin pie filling to the whipped cream and use a spatula to gently mix the mixture.

6. Put the mouse in individual bowls or one large dish. Tap the dish to remove any bubbles so that the top of your mousse looks smooth.

7. Keep in the fridge for at least an hour. You can also store it overnight.

8. Roast the pumpkin seeds.

9. Sprinkle dust of cinnamon put pumpkin seeds on top and serve.

Homemade pumpkin puree

Many people don't like using the canned pumpkin. In such a case, you can make the pumpkin puree from scratch. For this, you need to preheat the oven to 350 degrees F. Wash the pumpkins properly and dry them off with a kitchen towel. Cut the pumpkin in half and remove the seeds from a stingy pulp. Place the pumpkins in a roasting pan by brushing their skin with vegetable oil. Bake the pumpkin until it becomes soft. Cool it down and put the pulp in the food processor. Don't include the skin. Blend it to make the best puree.

Variations

● Add rum or brandy to the mixture.

● Pour maple syrup on top to make the mousse sweeter.

● Add some vanilla extract to get the vanilla flavor.

● Sprinkle a pinch of sea salt and crushed biscuits on top.

● You can mix Greek yogurt, cream cheese, or evaporated milk to the pumpkin pie filling or pumpkin puree to make the mousse creamier.

Serving techniques

Though pumpkin mousse is a simple dish, the way you present it can make it look like a very fancy one. Pumpkin is a very nice color. So, stacking it with white whipped cream and crunchy toppings can make it look extraordinary. You can sprinkle pumpkin seed, cinnamon, nutmeg, crushed almonds or marshmallows. You can either serve it in a large serving dish or small individual bowls. In both cases, choose one that is made of glass and transparent. As you are layering up the mousse, the layers will be evident from the sides of the transparent serving dish or bowl.

Tips

● Don't overwhip the whipping cream.

● Use pumpkin puree if you can't find pumpkin pie filling.

Health benefits of pumpkin

● It contains vitamin K, beta-carotene, vitamin C, vitamin E, and iron.

● Improves vision.

● Reduces risk of cancer.

● Gives an immunity boost.

● You will feel fuller for a long time.

Topping ideas

● Chopped pecans

● Mini chocolate chips

● Shredded coconuts

● Dried cranberries

If you are craving for a nice sweet dish then you can make this yummy 2-ingredient pumpkin pie. Vary the sweetness of the mousse according to your taste preference. Include interesting toppings to make it more attractive.

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Do you know that salmon is a superfood full of omega-3 fatty acids? So any meal you prepare with salmon is bound to be healthy. Salmon is a delicious fish as well and very easy to cook. Even if you just fry salmon with some basic seasonings, it will taste amazing. So, imagine how it will taste when you cook with the yummy teriyaki sauce. Here we are going to look at the recipe for sheet pan salmon teriyaki.

Ingredients

For Vegetables

● Broccoli florets – 2 cups, small pieces

● Mini sweet rainbow peppers – 10, seeded and halved

● Sesame oil – 1 tablespoon

● Salt and ground black pepper – to taste

For salmon

● Wild salmon filets – 2

● Sesame oil – 1 teaspoon

● Garlic clove -1, grated

● Ginger – ½ teaspoon, grated

● Soy sauce – 2 tablespoons

● Rice vinegar – 1 teaspoon

● Brown sugar – 1 teaspoon

For garnish

● Toasted sesame seeds – ½ teaspoon

● Scallion – 1, chopped

Cooking method

1. Take out a sheet pan and cover it with parchment paper or aluminum foil. Spray some olive oil.

2. Preheat the oven to 400 degrees F.

3. You will marinate the salmon with teriyaki sauce. To make the sauce, mix garlic, ginger, sesame oil, soy sauce, brown sugar, and vinegar in a bowl.

4. Wash the salmon properly. Take a large ziplock bag and put the salmon in it. Add half of the marinade and shake it by sealing it so that the salmon is well-covered with the marinade.

5. Keep it aside for 10 minutes. If you have the time, marinate for half an hour.

6. Wash and cut the broccoli florets. Put it in a bowl and add salt, pepper, and sesame oil. Place it on the sheet pan you have prepared and roast for 10 minutes in the oven.

7. Take out the veggies from the oven and push them to one side of the pan. Place salmon in the empty area of the sheet pan.

8. Bake for about 10 minutes more so that the salmon is cooked thoroughly.

9. Put a skillet over your stove and pour the leftover marinade. Simmer it till a thick solution forms. Do this in low heat. You will have the teriyaki sauce ready. One way to test whether your teriyaki sauce has the right consistency is to check if it covers the back of a spoon. The teriyaki sauce will give a glossy appearance to your salmon.

10. Take out the salmon and brush over the thick sauce you made over it. Sprinkle sesame seeds and scallions.

11. Serve hot with the vegetables.

Tips

● Don't overcook salmon as it will become dry and it won't taste good. You can use a cooking thermometer and insert it at the center of the fish. If the temperature is between 130 to 135 degrees F then your salmon is ready. Alternatively, you can insert a knife into the thick part of the fish. If the inside looks translucent and pale pink then the salmon is cooked right.

● After taking out the salmon from the oven, let it rest for some time as it will be still cooking internally due to the heat preserved. So, if the center of the fish is undercooked, it will be properly cooked within that time. The texture of the fish will look silky too.

● Buy center-cut salmon

Variations

● You can use bell peppers instead of mini peppers

● You can use a combination of cauliflower and broccoli.

● You can add extra veggies like beans and asparagus.

● To make it spicier add sriracha to the marinade.

Health benefits of salmon

● Promotes heart health

● Supports bone health

● Good for hair and skin

● Improved brain function

● Lowers chance of certain cancers and Alzheimer's disease

It is a perfect dish for any celebration. Your guests will love this new recipe for salmon. The combination of the sweetness of teriyaki sauce and the saltiness of salmon gives a unique flavor and taste to this amazing dish.

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18 Easy Breakfast for Dinner Recipes That Everyone Will Love

Category: Dinner

You will be surprised to know that 65% of Americans want their breakfast for dinner. There is nothing strange about it, though. Some of the breakfast menus are so rich that you can easily have them for dinner. Here are some easy breakfast-for-dinner recipes that you will love.

1. Sandwich with hash brown

It has egg, sausage, crispy brown, and cheese, what else do you need for breakfast or dinner? Everything is stacked in this super delicious sandwich for you to try.

2. Avocado and black bean eggs

Having eggs for breakfast and dinner is no big deal. You can now add avocado and black bean too. It takes very little time to prepare and it is absolutely gluten-free. Avocado is very good for lowering blood pressure and keeping your heart in good condition.

3. Turkish one-pan eggs with peppers

It is a healthy dish and you can have it with pitta bread. Have some sauce with it too. It is also called menemen in Turkey. It contains lots of healthy veggies.

4. Prawn on egg and toast

As the name suggests you can quickly cook the prawn with salt, pepper, sauce, and other seasoning mix. Put it over toast. At the same time boil an egg and have a fulfilling meal.

5. Brunch pancake board

This delicious platter consists of pancakes, bananas, berries, bacon, and chocolate spreads. So, it's an all-in-one meal for your breakfast and dinner.

6. Ham, pineapple, chips and egg

All you need to do is cook the ham using Caribbean spice mix. The spice will go great with ham. Fry chips and have egg the way you want to.

7. Breakfast flatbreads

It is very easy to make flatbreads with a few ingredients that you can find in your pantry. Top it over with veggies, fruits, herbs, and cheese. It is full of protein and vitamins to keep you healthy.

8. Breakfast casserole

It is a rich dish made with eggs, sausages, peppers, veggies, onion, and cheese. It is a well-balanced dish that everyone in the family will enjoy. It is possible to prepare the ingredients beforehand. So, you won't need much cooking time.

9. Sweet potato waffles with fried egg

It i a perfect menu for breakfast and dinner. You will make the waffles with sweet potatoes. Then top up with eggs, onion, and bacon. Put some cheese and herbs on it too.

10. Breakfast Quesadilla with Black Beans and Eggs

You can cook this yummy dish in just 20 minutes. Make scrambled eggs, cheese quesadillas, onion, black bean, and bell pepper stuffed into tortillas.

11. Vegetable Frittata

It is a family-friendly dinner. It is packed with veggies. You need to bake it. It is a very nutritious dinner option.

12. Denver omelet

When you want to cook something quick, using leftovers becomes very handy. You can make this dish with leftover ham. Add bell peppers as well. Fry the egg and serve with sauce.

13. Zucchini Tomato Quiche

It is an ideal dish for breakfast and dinner. Quiche is rich in vegetables, herbs, and cream. After eating breakfast, you can put it in the freezer and reheat it at night for dinner.

14. Oatmeal bowl with mushrooms, spinach and eggs

It is a bowl of healthy food. You need to saute spinach and mushrooms with your favorite seasoning. You can prepare the oatmeal the night before and have it in the morning with a fried egg.

15. Breakfast nachos

It includes scrambled eggs, sausage, cheese, and toppings. Bake everything on tortilla chips and eat them hot. You can include tomatoes, mushrooms, zucchini, and other vegetables.

16. Veggie egg scramble

Having eggs and vegetables for morning and night meals is very healthy. Choose your favorite vegetables like tomatoes, avocado, zucchini, mushroom, and others. You can include spinach as well. Mix them with your egg. Add some seasonings for an enhanced taste.

17. Tomato breakfast tart

You can make this tart with slices of tomato, cheese, and basil. You can also top it up with other veggies of your choice to make it a rich meal to get you going throughout the day.

18. Breakfast pizza

It is healthier than traditional pizza as it contains eggs along with other ingredients. You can add bacon and veggies here. Top it up with cheese and herbs to enjoy a delicious breakfast for dinner meal.

During busy weeknights, it is difficult to cook in the evening after going back from work. The dishes just mentioned are nutritious and easy to cook. They also have varieties in flavor and taste, so you won't feel bad eating them for either breakfast or dinner.

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Macaroni and cheese is a favorite childhood dish for many. Even after you become an adult the craving for this fun and tasty dish still remains. You can find macaroni and cheese from various brands in the market. They are easy to cook in the oven too. However, if you can make them from scratch at home, the level of satisfaction will be different. Macaroni and cheese will turn out to be tastier too.

The little golden macaroni looks very attractive. The powdered cheese that the box contains melts nicely when heated. But imagine having your homemade macaroni with freshly grated mozzarella or cheddar cheese. I am sure you can't wait for it to melt in your mouth. So, let's try making our favorite mac and cheese at home.

Ingredients

Elbow macaroni – ½ cup

Butter – ½ cup

All-purpose flour – ½ cup

Salt – ½ teaspoon

Milk – 4 cups

Cheddar cheese – 1 pound, shredded

Butter – ¼ cup, melted

Buttery round crackers – 1 sleeve, crushed

Method

Preheat the oven to 175 degrees C

Put a pot on the stovetop. Add water and salt. Bring it to a boil.

Pour the elbow macaroni into the water and cook. Stir occasionally. When it becomes tender, take it out of the stove. Drain it well.

Melt butter in a saucepan. Add flour and salt. Cook for 2 minutes. Add milk and simmer.

Make sure to stir constantly till the mixture thickens. Turn the flame off.

Add cheddar cheese and wait for it to melt. Add macaroni and stir.

Pour the content into a baking dish. Add butter and crushed crackers. Bake till the macaroni mixture turns golden brown. It will take approximately 45 minutes.

Storing

You can store macaroni and cheese in the fridge for 3 to 4 days. Make sure you put them in an airtight container. When you take it out for reheating, splash some milk over it so that it doesn't get dry. You can either heat it over your stove or in the microwave. You won't find any difference in taste.

How healthy is macaroni and cheese?

It is a high-calorie food that gives you a lot of energy. If you eat it in moderate amounts then it is good for your health. You can reduce the amount of cheese if you have high blood pressure.

How to make macaroni and cheese a healthier choice?

You can replace butter with olive oil. Parmesan cheese has fewer calories than cheddar cheese, so you can use that. Add herbs and spices instead of adding more cream and butter. You can add veggies like carrots and broccoli. You can also add slices of cooked chicken to add more nutrition to your body.

Variations

Macaroni cheese lasagne

Macaroni cheese with fish

Macaroni cheese with bacon

Green bean mac n' cheese

Mac n'cheese with smoked haddock

Macaroni and cheese is a very simple dish. You can make it rich by adding more ingredients like meat, fish, veggies, and herbs. If you have one bowl of mac n' cheese stuffed with these healthy ingredients you won't feel hungry throughout the day and get a lot of energy to work. Cooking it is quite easy. So, you can prepare it after coming home from work. It's a wonderful dish that every member of your family will enjoy. So, try this recipe today and surprise your loved ones.

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Ingredients

Elbow macaroni – ½ cup

Butter – ½ cup

All-purpose flour – ½ cup

Salt – ½ teaspoon

Milk – 4 cups

Cheddar cheese – 1 pound, shredded

Butter – ¼ cup, melted

Buttery round crackers – 1 sleeve, crushed

Method

Preheat the oven to 175 degrees C

Put a pot on the stovetop. Add water and salt. Bring it to a boil.

Pour the elbow macaroni into the water and cook. Stir occasionally. When it becomes tender, take it out of the stove. Drain it well.

Melt butter in a saucepan. Add flour and salt. Cook for 2 minutes. Add milk and simmer.

Make sure to stir constantly till the mixture thickens. Turn the flame off.

Add cheddar cheese and wait for it to melt. Add macaroni and stir.

Pour the content into a baking dish. Add butter and crushed crackers. Bake till the macaroni mixture turns golden brown. It will take approximately 45 minutes.

Storing

How healthy is macaroni and cheese?

It is a high-calorie food that gives you a lot of energy. If you eat it in moderate amounts then it is good for your health. You can reduce the amount of cheese if you have high blood pressure.

How to make macaroni and cheese a healthier choice?

Variations

Macaroni cheese lasagne

Macaroni cheese with fish

Macaroni cheese with bacon

Green bean mac n' cheese

Mac n'cheese with smoked haddock

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10月30日

If you have kids then you must learn how to make the best pancake. It's not only a nice treat for the little ones, but for you as well because it's super easy and quick to make. It is one of the rare dishes that need only a few ingredients. The toughest part is to ensure that it's soft and fluffy. If you follow this recipe then you won't have to worry about it. Every time you are guaranteed to make pancakes that are super soft.

Tips for making fluffy pancakes

You have to work on the batter carefully. Getting the right consistency is the key. If the batter is too thick it may be undercooked inside. If the batter is runny, the shape of the pancake will be distorted. One way to test whether your batter consistency is right or not is to take a spoon and lift it above the bowl slowly. It will be thick but run slowly from the spoon. Here are some tips to make the pancakes fluffy.

Make sure that there are no lumps. So, use a whisk to smoothen it.

Don't overmix the batter. That way you will lose the fluffiness of the pancakes.

Don't use baking powder that is too old.

You can use buttermilk instead of milk. You can make buttermilk at home by putting 1 tablespoon of vinegar or lemon into milk and resting for 10 minutes.

Ingredients

All-purpose flour – 2 cups

Egg – 1

Granulated sugar -1/4 cup

Baking powder – 4 teaspoons

Baking soda – ½ teaspoons

Salt – ½ teaspoon

Butter – ¼ cup

Milk – 1.75 cups

Add-ins like chopped berries, chocolate chips, or nuts (optional) – ½ cup

Toppings (optional)

Method

Take a large bowl and mix all the dry ingredients together which includes flour, baking powder, baking soda, sugar, and salt.

Create a well in the center to add the milk, melted butter, egg, and vanilla. Before pouring the butter make sure it's not hot.

Mix the wet ingredients using a wire whisk.

Pour the dry ingredients into the wet ones and fold them with a spatula. Keep folding in a clockwise direction till almost no lump exists. Include the add-ins.

Your butter must be creamy and thick. If the batter is too thick, add extra milk with a tablespoon to get the right consistency.

You need a non-stick pan to make the pancakes. Put it on medium heat, and once it's hot lower the heat. Let the pan be there for 2 minutes. Then grease it with butter.

Pour the batter using a ¼ cup-sized measuring cup. Pour it from the middle in a circular motion to get the perfect shape.

Let the pancakes cook properly. One way to know whether it's time to flip it is that you will notice bubbles forming on the top. This indicates that the pancake has browned underneath.

Flip the pancake with a spatula by slowly putting it underneath the pancake. Use your wrist to flip rather than your whole arm. Repeat the procedure with the remaining batter.

Serve the hot pancakes with your desired toppings like honey, maple syrup, frozen yogurt, caramel sauce, ice cream, or fruit.

Serving tips

You can serve something savory with pancakes. Fruit salad or sausage will also go well. As many people like to have pancakes for breakfast, you can have scrambled or poached eggs with them too.

Storing

You can store pancakes in the fridge by putting them in an airtight container. You can keep them in the best condition for up to 2 months. If you stack them there is a chance they might stick together. So, first, place the pancakes on a baking sheet and freeze them for half an hour. Then put them inside freezer-safe bags. When stacking ensure you put a parchment paper in between them so that they don't stick to one another. Before eating, reheat the pancakes for 30 minutes in the microwave. Alternatively, you can bake them for 10 minutes at 350 degrees F. In such a case, cover the pancakes with aluminum foil so that they don't get brown.

If you want you can make the batter the night before and keep it in the refrigerator covered. However, you might not get the fluffiness you expected. It is better to put the batter on the pan right away after preparing it. Enjoy making this pancake on weekend mornings.

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10月30日

Recently, quinoa has gained popularity as it is gluten-free, nutritious, and easy to grow. Many health-conscious people are replacing white rice with quinoa in their everyday meals. While the taste of quinoa is similar to that of rice, a dish like this can surely delight your taste buds.

You will love the rich flavor and texture that remind you of summer. Instead of spending hours in the kitchen make this quick meat-less meal and enjoy the warm weather. With the dry quinoa and corn, you get the juicy tomato and buttery avocado. Shallot, cilantro, chives, and lime juice can boost the taste and give the punch you need to wake your senses. A little something like Cotija cheese can give the dish a creamy touch.

Ingredients

Salad

Quinoa – 1 cup, uncooked

Marinated tomatoes – 2 cups

Shallot – 1, mince

Fresh chives and cilantro – a handful, mince

Limes – 2, zest and juice

Olive oil – 2 tablespoons

Cotija cheese – ½ cup

Avocados – 2, diced

Salt – to taste

Marinated tomatoes

Cherry and grape tomatoes – 1 pound, quartered or halved

Olive oil – 2 tablespoons

Garlic clove – 1, freshly grated

Vinegar – 1 tablespoon

Lemon juice – 1 tablespoon

Fresh mixed herbs – 1 tablespoon

Salt – to taste

Basil vinaigrette salad dressing

Fresh basil leaves – 2 cups

Garlic – 1 clove

Olive oil – ¼ cup

Salt and chili flakes – for seasoning

Lemon juice – 2 tablespoons

Maple syrup – 2 tsp

Preparation

Step 1

Cook the quinoa perfectly. You must first rinse it well to remove the coating of saponins, naturally occurring insecticides. If you don't rinse well and strain it then you will get a bitter taste. Then place a pot on the stove and add quinoa and water. The ratio of water to quinoa must be 1.75:1. If you add more water the quinoa will get mushy. If you give less water, then your quinoa will be dry and won't taste good. After you put quinoa and water in the pot, bring it to a boil. Then cover it and simmer for about 15 minutes. Don't spread it on a plate immediately; let it sit covered for 10 minutes.

Step 2

You cannot eat the corn raw. You need to lightly boil them in salted water. This way the corn will become soft soon. You can get cooked corn cans in the market. However, taking the fresh corn from the cob will have a better impact on the salad.

Step 3

Prepare the salad with cherry tomatoes and corn. Include avocado chunks as well. Add salt, pepper, and olive oil for seasoning.

Step 4

You should prepare the dressing carefully. Mix all the ingredients using a food processor and refrigerate it. You can put it in an airtight container for long-term storage.

Step 5

Take out a large bowl and pour cooked quinoa, salad, and dressing into it. Add the dressing and give it a nice toss.

Step 6

Refrigerate the salad and keep it for a few hours before serving it cold.

Variations

If you want to make it a regular meal, you should add variations every time. Even simple changes, like using roasted almonds can make the dish more interesting. The nuts will add a nutty texture to the salad. Walnuts and roasted beetroot can be good alternatives as well. Instead of boiled corn, you can add grilled corn for the smoky flavor. You may add other vegetables like beans or baked tofu also in the salad. If you don't like quinoa then you can try this dish with couscous instead of quinoa.

Health factors

Avocado contains antioxidants, vitamins, minerals, fiber, and healthy fat. Corn contains vitamin C and it is also a good source of potassium. Cherry tomatoes are rich in vitamins A and C. It also contains antioxidants, fiber, and beta-carotene. Quinoa is filled with antioxidants too. All these ingredients are good for your heart. They also help to boost the immune system and maintain good weight.

This dish simply screams out summer with its vibrant colors and variation in taste from tangy and zesty to sweet. You will feel each flavor separately in your mouth and after you are done with your meal, you will feel the combined effect of these different flavors also, to give you a lasting sensation.

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Every weekend I'm living it up with a batch of cookies on Friday nights baked for my family. Warm cookies after dinner and then leftover cookies to enjoy with coffee over the weekend is always magic. That, however, is not an easy task when it comes to picking a cookie everyone agrees on.

Just make kitchen sink cookies which are the ultimate have it your way treat. Moist, soft and chewy these gigantic cookies are made with melted butter and lots of brown sugar. Wildly adaptable to any palate, these mix-ins hit chocolatey, salty, nutty, sweet, and sticky notes for a deeply flavored cookie.

The only difficult part about making these cookies is figuring out what mix ins to use (because I've already done all the work to figure out how to make it perfect). Since they come together quickly (no mixer needed), these are a wonderful anytime treat.

Where In the World Is The Name Coming From?

Kitchen sink cookies take "everything but the kitchen sink" literally. The idea is that the cookies are packed with all of the things you thought to do them, salty or sweet of everything in between. The resulting cookies hit that flavor note on all counts when packed with mix ins.

A Guide to Mix-Ins

This cookie's greatest strength is how riff able it is. However, my favourite combination of these ingredients (listed in the recipe as well, along with your standard semi sweet chocolate chips, salted, ridged potato chips, salted pretzels, roasted peanuts and toffee bits), are pretty much your oyster here when it comes to mix ins.

I've even tried to balance the cookie so there are amounts for each mix in (chocolatey, salty, nutty, and chew and sticky). Below are examples of mix-ins that fit into each category with my tips on each:

Chocolatey:

For example, semi sweet, milk, dark, white chocolate chips or chunks, or chocolate candies like M&M's or peanut butter cups. Milk cookies will lean sweeter, all M&M's or white chocolate will be a bit sweeter, semi sweet will be in the middle (my own preferred preference), and the dark chocolate will be a little less sweet. If you use all semi sweet chocolate I suggest either using all or a combination of chocolates (all milk and dark or half peanut butter cups and half semi sweet).

Salty:

Some examples of them are potato chips, pretzels, etc. If you can get your hands on both, I personally mix them, but you can certainly use just one. For measuring or weight using a scale, be sure to crush the chips or pretzels. If I'm using potato chips I'll use a plain old, salted, ridged potato chip. When baked in the cookie they are crisp, but not hard and have the best texture I have found, so far, of all the ridged chips. For pretzels I like salted twist pretzels (though skinny sticks work) for brains I like mixed berries. Don't use the bigger, thicker rods.

Nutty:

There are examples of peanuts, almonds, macadamia nuts, and/or unsweetened shredded coconut or coconut chips. I like unsalted, toasted nuts here (save coconut from toasting) for flavor. Be sure and chop up any whole nuts you may have first before measuring by volume. This will let you chop things and make better distribution and texture.

Chewy/sticky:

These include toffee bits or finely chopped caramels or dried fruits. For larger dried fruits, chop them before drying: after all, you wouldn't want to measure a whole cherry by weight! Plain toffee bits aren't always available, but a good substitute for me is chopped chocolate covered toffee bar, or Heath. They're chopped very fine you get a nice chew, but they can be pretty sweet, so keep an eye on the rest of your ingredient mixture.

And even MORE Mix In Variations and Substitutions!

These ingredients will do for the four categories in this recipe, but without even more, what would these kitchen sink cookies be? If ingredients from one category overlap with those of another, cut some of the mix ins from each.

Alternates:

Don't like chocolate? No problem. For example, use peanut butter chips or butterscotch chips instead.

Additions:

Inspire yourself to try swirling a spoonful or two of peanut butter (like Skippy) or Nutella into the dough. Make streaks through the dough and don't try to fully combine.

Alternates/Additions:

& this is the part where the candies are usually, Twix, chocolate pretzels, peanut M&M's, Snickers, Rolo and Reese's pieces.

How to Freeze

Like most drop cookies, the dough can be scooped, frozen and baked at a later date. When you're ready, scoop the dough and place onto a lined baking sheet as the recipe directs it. Place the baking sheet into the freezer and freeze for 15 minutes to an hour. Instead of baking, transfer the cookie dough portions in a single layer into a resealable plastic bag, sealing and pressing out all air. Refrigerate the bag for up to 2 months and return to the freezer.

Preheat the oven and the baking sheets just as the instructions tell you to. You can bake the cookie dough from frozen but will need to bake a little longer once the pans have been rotated.

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Sad cake is all about carefree joy not at all sad and not really a cake. Sad cake is easy to make and fun to share, and is a retro recipe that you'll want to add to your regular rotation. By containing its three fundamental ingredients, it serves as a template for all the creative riffing that can be done in this theme and beyond. Its origins, at least to me, are something of a mystery, and it's — and.

If you've got a box of Bisquick, preheat the oven, and plan to grab these addictive, chewy, blondie-like brown sugar dessert bars out of the oven, then…go ahead.

Where Did Sad Cake Come From?

Sad cake was first introduced to me on page 190 of The Lubbock Women's Club Cookbook copyrighted 1983. I have a friend, who knows it is crazy that I am always on the lookout for old community cookbooks at thrift stores, and she picked it up for her because she figures 'I know. . .you'll love this. I like to look at them in breaks between snacks, and it was on one of these breaks that I saw a recipe posted by one Frances Cowger for "Sad, Sad Cake."

The recipe called for 2 cups of Bisquick, four eggs and one whole box of brown sugar. This all sounds excessive, it's really about 2 1/4 cups (the brown sugar we buy in plastic bags today used to come in 1 pound boxes).

Here are the directions straight from Frances: "Mix ingredients by hand. Pour into a greased 13 1/8" by 9 1/2" by 2" pan. Although, baked at 350° F for 30 minutes."(This cake should rise nicely–then fall as it should!)"

That's it. That's the recipe. I had to make it.

Short on Looks, Big on Appeal

I made sad cake as written, having no idea what to expect, and I was very happy. It baked in a 9 x 13 inch pan, spread thinly in the pan, baked up like crazy and then collapsed like it's supposed to (Bisquick is full of leavener, so that makes sense). I'll just say I can only imagine they messed up a more conventional Bisquick cake and just ran with it.

So after 30 minutes, my sad cake was still squishy, I baked it a little longer. When it came out of the oven it had a glossy, crackly top and lots of tiny craters by the edges that were more dark than the center. It wasn't sad, per se, but it was matter ugly.

I am one of the biggest edge piece fans and the corner pieces in particular were in a dreamland. The interior pieces were super moist, but more butterscotchy, and the exterior was very playfully chewy and a caramel vibe.

Shredded coconut flakes mixed with a cup into the next batch and I like that one even better. The coconut made a difference and a difference that even coconut haters liked. The next day it not only tasted better, but it also reheated better. It kept fresh up to 4 days and was a great conversation starter, everyone loved it. The happy, sad cake made me and everyone else happy. I hope you'll see it do the same.

Sad Cake Variations

Sad cake at its 3 ingredient truest is a recipe that begs to be tinkered with.

Nuts: Up to 1 cup toasted chopped nuts (I think they are better sprinkled onto the cake rather than mixed in…ness).

Chocolate chips: Because it's so sweet, choose semisweet or bittersweet chips for this cake, mini ones if you can. Use anything from 1 cup to 1 1/2 cups.

Omit the coconut: You can omit coconut if you really really dislike it (or for that matter, don't have it in your pantry).

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If you're a regular at a café or bakery, you might think almond croissants are too fancy to make at home. They are deceivingly easy to make and the truth. Bakeries can use almond croissants to reinvent leftover croissants from the day before… and you can, too.

With this simple recipe we take store bought croissants, add homemade almond frangipane and rum simple syrup for cafe style almond croissants without the line. You can still have them warm out of the oven with this recipe.

Give Croissants a New Life

We haven't dared make homemade croissants (much less almond croissants). But I'm here to tell you that these almond croissants are bakery-worthy and are incredibly easy to make thanks to a key shortcut: I used store bought croissants.

This is the answer if you've ever had more croissants than you can handle from a particular big box store. Thankfully, like most bakeries do to their day old croissants! It's a total upgrade — not only is this a good way to revamp leftover croissants, but also since it turns them into something slightly more gourmet.

How to Make Almond Croissants

Almond croissants are made of three components: It's croissants, rum simple syrup, and frangipane.

I wouldn't recommend letting your lucky break from a beautiful, fresh artisan croissant roll come true unless you have such luck, and you have such leftovers. The best part of this recipe is actually store bought croissants because they soak up more syrup.

The frangipane (almond cream) is whipped quickly and the simple syrup (a mixture of sugar, water, and rum) couldn't be simpler, with a soft, almond flavored filling and a crispy top to the croissants. No special equipment needed.

Make It Ahead

In the case that you know there will be leftover croissants left over for later in the week or for tomorrow's breakfast, all of these components can be baked ahead of time, assembled together and then baked.

If you care to make some homemade cocktails, handy tip: store simple syrup in the refrigerator in an airtight container for up to one month. Keep in the refrigerator up to one week. Wait until the frangipane comes to a room temperature before using as when it's cold it will be harder to spread.

Storage

The best flavor and texture comes when these almond croissants are served the day they are baked. I suggest making ahead and storing the components apart then just assembling and baking only as many croissants as you think you'll use.

Crowd-Pleasing Brunch Recipes

Banana Chocolate Chip Muffins

Easy French Toast

Blueberry Hand Pies

Lemon Scones

Easy Buttermilk Waffles

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This pumpkin mousse really has it all: Wonderfully rich and creamy, it's fancy as this describes, but so easy to make. It only takes two ingredients and comes together in 10 minutes or less so there's no cooking involved and it's ready. It also feeds a small crowd.

For two ingredient pumpkin mousse, canned pumpkin pie filling and whipping cream will be all you need. Pumpkin pie filling premade comes in convenient cups in prepackaged pumpkin pie filling that you can grab next time you are out and about during autumn, but they are already seasoned with warm vanilla, sweetener, spice, and salt. This is the perfect quick fix for this recipe.

It's such a simple recipe that lends itself very well to making ahead because you really do have to chill it in the fridge for at least an hour. But it's worked enough for a weeknight and elevated enough for a dinner party. Served with a heavy meal, I can imagine serving it at Thanksgiving. It's even easy for kids to make and it's so easy.

No Pumpkin Pie Filling? No Problem!

If you don't have pumpkin pie filling on hand, plain pumpkin purée works instead. If you don't have an exact amount in mind, you can add 2 1/2 teaspoons of pumpkin spice or 1 teaspoon of cinnamon, 1/2 teaspoon ground clove, 1/2 teaspoon ground nutmeg, 1/2 teaspoon allspice, and 1/4 teaspoon ground ginger. Add 1 tablespoon vanilla, 1/4 cup packed brown sugar, and a good pinch of salt, too. Comb it together till well blended and finish the recipe as directed.

Optional Additions

This simple mousse is just as perfect as it is sweet and spiced as is, but it's fairly easy to twinge. Here are a few ideas:

Fold the pumpkin filling and whip cream together, then add 1 tablespoon dark rum or brandy to mixture.

Sweetened canned pumpkin pie filling is ready to go. If you are not counting the sweetness maple syrup brings to the mousse, add 2 tablespoons of maple syrup in the mixture while you are folding.

Or add a teaspoon of vanilla extract to get more vanilla flavour.

You can only add an extra pinch of salt. Another thing: I also like to sprinkle sea salt flakes on top just before serving.

Make It Ahead

It really is a wonderful make-ahead dessert. You take the mousse out of the blender and then prepare the mousse and put it in your serving dish(es), cover and put it in the fridge for an hour or overnight. The pumpkin mousse can be made up to 24 hours in advance and tastes even better if it's refrigerated a few hours.

How to Serve

The mousse is very good in itself but a modest presentation puts it in the frame. Some crushed biscuits, a dusting of cinnamon, a few toasted pumpkin seeds, or some sea salt flakes; some more whipped cream on the top.

I really dig serving pumpkin mousse in a giant bowl/platter and letting the guests eat the mousse from their own dessert bowl when they're ready. Or you can break the mousse mixture up into glasses or bowls before refrigerating.

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Made by simply simmering everything together on the stovetop, this is a hearty, easy one pot meal. Nilagang baka are the ingredients that can be found all year, but nilagang baka makes for nice chilly days because the warmth of the stockpot warms the kitchen. In fact, it's sheer comfort food, particularly when accompanied with steamed rice.

This Filipino classic is one of the best things I've come across about this – you can cook this anywhere in the world with what is probably the most basic ingredients around.

What Is Nilagang Baka?

Tender beef cubes simmered in a clear broth combined with potatoes, carrots and leafy greens make up nilagang baka, Filipino beef nilaga. Meat, garlic, onions, and a tiny little patis (fish sauce) give these flavors a savory richness.

Tagalog term for 'boiled,' and a cooking method of simmering meats, fish, or vegetables in water or clear broth is nilaga. As in this recipe, it can be cooked in a deep stockpot on a simmering low fire or stovetop for two hours.

How does Nilagang Baka Taste Like?

This can be attributed to the fact that the Nilagang baka has just a hint of saltiness as a result of the tablespoons of patis that we added to the broth. Food historian Doreen G. Fernandez explained that this kind of saltiness is what Filipinos would consider a Filipino taste because our food is eaten against the bland background of rice. But, since rice is steamed plain, it's a neutral dish onto which salty sauces can be piled.

Fernandez says the best patis is not fishy smelling at all, but frequently amber colored and aromatic. I buy fish sauce from Asian or online markets.

What Kind of Beef to Use

Typically there would be beef chuck or stew meat in beef nilaga. Beef shanks that have prominent marrow in the middle of the bone (this type of beef nilaga is called bulalo) are good if available, too.

In the last few years beef has gotten expensive, so these days I mix up my beef cuts I use for nilaga, stew meat and beef short ribs.

Great for Beginners

Even the easy Filipino all-in-one meals to cook. I recommend this nilagang baka when friends who are new to Philippine cooking want to learn a recipe.

On weekends I have time, I cook the meat till it's oh so tender and freeze the mixture for another day. Before a busy week night, I can take it out of the freezer, thaw it, reheat it. I cook the veggies last.

Easy Swaps and Substitutions

You can substitute 4 cups of the water for beef stock (or broth) for more depth of flavor. Or you can swap the potatoes in the recipe for newer sweet potatoes. In place of the green cabbage for the greens, try Napa cabbage or bok choy.

This recipe is flexible with the vegetables and in season or following your preference you can increase in quantity and variety.

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Beef pasta cooked in a sugary garlic tomato creamy sauce with Italian seasoning. An easy homemade comfort food that's also single pot cooking!

Creamy Tomato Beef Pasta One Pot

One-pot pasta recipes are quite selective. Today's my only use case for it is saucy pastas. With less saucy pastas such as Puttanesca or pesto pasta, it just doesn't work properly, because there is not enough liquid to really cook the pasta thoroughly.

So any one pot pasta recipe you'll find on my blog is oozing with sauce, because there ya have it, therefore.

Never has anyone complained, I've never heard of it. Everybody loves sauce! 🙂

Today I am sharing a creamy tomato sauce beef pasta. That's basically a Bolognese with Italian seasonings and a cupboard stainless steel full of cream. Total crowd pleaser!

This One Pot Beef Pasta Ingredients

This all came after my one pot pasta sauciness post (nothing will surprise you when you see the name) the cardinal rule of cooking one pot pasta recipes is to ensure the pasta requires liquid to absorb it and so much of it! Liquid picked up by cooked dried pasta is two and a half times that amount. Today we use 4 cups of stock and 1 can of tomato for 360g/12ozs of pasta.

Beef mince: I used 90% lean beef mince (ground beef), but any fat % will be just fine. Most people use 80/20. The fattier the beef, the beefier the flavor.

Chicken stock/broth: The cooking liquid of choice. Tastier than water!

Pasta: I used spirals (fusilli) but other similar sized short pasta will also do just fine.

Cream: 3/4 cup, stirred in at the very end turns a regular tomato sauce into a creamy tomato sauce.

Garlic and onion: Essential flavor base.

Canned tomato: Adds extra tomato flavor and slightly thickens the sauce.

Italian herbs: For seasoning! Use a store-bought mix or a combination of oregano, basil, and parsley.

Red pepper flakes: Optional, for a tiny bit of warmth.

1 Pot Creamy Tomato Beef Pasta Recipe

Sauté the garlic and onion, then cook the beef until it's no longer red.

Add Italian herbs and cook for 30 seconds to toast the seasoning.

Add tomato paste and stir for a minute.

Pour in stock, canned tomato, red pepper flakes, salt, and pepper. Stir well, then add the pasta.

Bring liquid to a simmer and cook for 15 minutes until pasta is just cooked. Stir occasionally to prevent sticking.

Stir in cream and simmer for another minute.

Remove from stove, give a good stir, and ladle into bowls.

Sprinkle with parmesan and parsley if desired, and enjoy!

As you pull that sucker off the stove, don't worry how saucy it is... that's what you want. Pasta absorbs liquid quickly, so by the time you serve it, it will have gone from just a little too soupy to the perfect level of ooziness.

If you look above, you know pasta is pretty good at absorbing liquid, which means it'll go from just too soupy to a beautiful oozy perfection you won't be able to resist in the time between pulling it off the stove and eating it. But in either case, saucier is to dry as wet is to dry. No one wants a mound of gluey, stodgy pasta!!!

YUM. That is 100% me in that food. It's not fancy. It's fuss-free to make. It's hearty and cozy and easy, and rustic, and full of flavor.

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