Pork Ginataan with Squash and String Beans

 Pork Ginataan with Squash and String Beans is a rich and delicious Filipino dish that makes use of pork, coconut milk, and vegetables such as squash and string beans. This recipe has many variations. You can do this with other types of meat and even with seafood such as crab. In fact, Ginataang Sitaw at Kalabasa with Crab is one version that I enjoy eating.

I love this dish because it is very tasty and delicious. The only thing that bothers me is the certainty that I will always overeat when this dish is served because it’s richness and flavor do not deserve just a cup of rice — maybe 2 or just a little bit over it.

Ingredients

1 1/2 lbs. pork cubed

1 1/2 cup beef broth

2 cups coconut milk

1/4 cup shrimp paste bagoong

1 small butternut squash cubed

1 small bundle of string beans cut into 2 inch pieces

1 medium yellow onion sliced

1 1/2 teaspoons minced garlic

3 tablespoons cooking oil

1/4 teaspoon ground black pepper

Salt to taste optional

Instructions

Heat the cooking oil in a cooking pot.

Once the oil gets hot, saute the garlic and onion.

Add the ground black pepper. Stir and then add the pork. Cook the pork until the color turns light brown.

Pour the beef broth in the cooking pot. Let it boil.

Add the coconut milk. Stir and allow to boil once more. Cover and cook in low to medium heat until the pork gets tender.

Add the squash. Stir, cover and cook for 8 to 10 minutes.

Add the shrimp paste. Stir.

Add the string beans. Cover and cook for 3 to 5 minutes. Add salt only if needed.

Transfer to a serving plate. Serve.

Share and enjoy!

Traditional Filipino Lumpia

 “This is a traditional Filipino dish. It is the Filipino version of the egg rolls. It can be served as a side dish or as an appetizer.”

Ingredients

1 tablespoon vegetable oil

1 pound ground pork

2 cloves garlic, crushed

1/2 cup chopped onion

1/2 cup minced carrots

1/2 cup chopped green onions

1/2 cup thinly sliced green cabbage

1 teaspoon ground black pepper

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon soy sauce

30 lumpia wrappers

2 cups vegetable oil for frying

Directions

Prep : 45  – Cook : 25 m – Ready In : 1 h 10 m

Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.

Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.

Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.

SIMPLE SUNDAYS | MECHADO FILIPINO BEEF STEW

 Comfort in the form of a hearty stew can be found in nearly every country’s cuisine, and the Philippines is no different. Mechado, Filipino Beef Stew, is the Philippine’s version of the ubiquitous comfort food with a wonderful depth of flavor that comes from browned garlic, marinated beef, and the complex flavors of patis, or fish sauce.

When I first started dating my husband, our mutual friend clued me in — he’s a “beef and potatoes man,” she said. I knew in an instant that Mechado would be the first dish I would cook for him. In my little apartment, on that tiny little stove, I made my ultimate stick-to-your-ribs comfort dish. It seemed very appropriate for that early autumn day in the midwest, with familiar flavors, no matter where you were from.

INGREDIENTS

▢1 1/2 lbs beef for stew

▢juice of half a lemon

▢1/4 cup good dark soy sauce I like Silver Swan, found in Asian markets

▢freshly ground black pepper to taste

▢3 tablespoons canola oil

▢3 cloves garlic minced or crushed

▢1 medium onion diced

▢1 teaspoon fish sauce (patis)

▢1 cup tomato sauce

▢1 1/2 cups water

▢several dashes of Tabasco

▢2-3 cups beef stock

▢2 bay leaves

▢1 red bell pepper sliced

▢2 russet potatoes peeled and cut into 2 inch chunks

▢2 carrots peeled and chopped in 2 inch pieces

▢kosher salt

▢freshly ground black pepper

INSTRUCTIONS

Marinate beef in soy sauce, lemon, and black pepper for at least 30 minutes.

Brown garlic in oil and set aside.

Brown beef, working in batches if necessary (reserve the marinade).

Return beef to pot, add onions and season with fish sauce (patis).

When the onions are wilted, add tomato sauce and water and stir.

After about two minutes, add Tabasco, beef stock, 2 tablespoons of reserved marinade, bay leaves and bell pepper.

Let come to a boil, then lower heat to simmer. Add reserved garlic. Cover the pot with the lid, and let it stew for about 1 1/2 hours (see notes), stirring occasionally.

When the meat is tender, add potatoes and carrots. Continue cooking until the potatoes are fork tender, about 20 minutes more.

Season with salt and pepper to taste. Serve over rice.

Pork Ribs Sinigang (Sinigang na Baboy)

 A sinigang recipe made of tender and fall off the bones Pork ribs and classic sinigang vegetables. The broth is blended with shavings of gabi making it rich and deliciously sour. This is your ultimate Filipino comfort food made easy!

Soups that are made of pork ribs are hearty and richer in flavor. It also has lesser fat content compared to pork belly which is a popular cut for sinigang.

Ingredients

1 kg / 2 lbs. pork ribs (washed and strained)

5 cups water (see note 1)

1 medium-size gabi (shaved with a peeler)

1 yellow onion (quartered)

2 tomatoes (quartered)

pieces okra (ends trimmed)

2 green chili (sili pangsigang)

eggplant (cut into 1/2 thick inch)

bunch of green long beans (cut into 3 inch length)

bunch of water spinach (kangkong)

2 tablespoons fish sauce (add more if preferred)

20 gram 1 1/2 tbsp tamarind mix (add more if preferred)

salt to taste

Instructions

Saute garlic, onions. Add the ribs together with the gabi shavings. Stir a bit then pour the fish sauce. Let it cook until juices appear. Pour water and cook for 1 to 2 hours or pressure cook for 20 to 30 minutes.

Add choice of vegetables starting with the radish, cook until tender. Then add the greens like sitaw, eggplant, okra. Let it cook with the lid on until vegetables are half done.

Pour choice of souring agent and cook for 2 to 3 minutes. Then finally add kangkong or choice of leafy greens. Simmer for another minute. Serve with rice and enjoy!

HOW TO MAKE FILIPINO ADOBO

 Filipino Adobo is one of the most famous Filipino food in which foreigners are curious about. It has few ingredients which are readily available. If you try your hand in making Adobo, you can use your favorite meat like chicken, pork and beef and for myself, I even used Salmon.

In the video below, you will see how easy it is to make our famous Filipino Adobo. I tried my hardest in showing you how to cook our this staple Filipino food, the easy way.

In my post way back 2015, I made a Slow Cooked Adobo in which I used Chicken Drumsticks; this time, however, I opted for chicken wingettes because it has become my favorite lately. It feels like chicken wingettes has more tastes compared to chicken drumstick. I thick it is because of wingettes has more fat,maybe?

Ingredients

3 lbs chicken wingettes

½ cup largely chopped onion

1 clove garlic

½ cup soy sauce

¼ cup vinegar

1//2 tablespoon salt

1 cup water

3 or more bay leave

⅛ cup brown sugar

4 or more boiled eggs (optional)

2 tablespoons cooking oil

Instructions

Heat oil in a large cooking pan and saute' the garlic and the onion.

When garlic is brown and onion is transparent, add the chicken wingettes and cook until change in color - color brown or until pale. Cook in a low heat, with the pan covered.

When chicken meat is ready, add in water. Cook chicken until soft and add in more water if needed.

When chicken is soft, add the soy sauce, vinegar and salt. Cook some more for 5 minutes to let the sauce absorb and then add the bay leaves and sugar.Continue cooking for 5 more minutes and then add the boiled egg. You can add more water if you want more sauce for your Adobo and just adjust the taste according to your liking. The end result should be a sauce with a bit of saltiness and hint of sour- ness.

BIBINGKA (COCONUT RICE CAKE)

 Soft and fluffy bibingka baked in banana leaf lined muffin tins. This is an easy homemade version of the popular Filipino coconut rice cake traditionally cooked in clay pots.

October is Filipino American History Month (FAHS). The first Filipinos arrived near what is now Morro Bay, California back in October 18, 1587 aboard a Spanish ship. (YES. They arrived 33 years before the English Pilgrims landed at Plymouth Rock!)

INGREDIENTS

frozen banana leaves, as needed to line molds or tins

melted unsalted butter, for brushing

180 grams rice flour*

45 grams all-purpose flour

24 grams (2 Tablespoon) baking powder

1/4 teaspoon kosher salt

4 large eggs, room temp

300 grams granulated sugar

13.5 oz can full-fat coconut milk, well-shaken

57 grams unsalted butter, melted

block cream cheese, thinly sliced, as needed for topping

 

INSTRUCTIONS

Thaw frozen banana leaves at room temperature. Or, quickly thaw them under cool running water. Rinse banana leaves to remove any dirt or dust. Pat dry with paper towel or cloth kitchen towel.

If necessary, remove thick rib that runs down the center of banana leaf. Use scissors or sharp knife to cut banana leaf to fit baking vessel.

Use kitchen tongs to hold banana leaves. Pass over an an open flame (such as gas stove burner) several times until banana leaf is shiny and deep green. Repeat will all banana leaves. Set aside.

NOTE: This is make the banana leaf more pliable and easy to work with. Be careful not to burn the banana leaf.

Grease giant muffin tin with melted butter. Press banana leaf into muffin tin cavity to line the mold. Brush banana leaf with melted butter. Set aside and prepare batter.

Preheat oven to 375°F (190°C).

Sift together rice flour, all-purpose flour, baking powder, and salt in a medium bowl. Set aside.

In a large bowl, whisk eggs until yolks are broken. Add sugar. Use an electric hand mixer or a sturdy whisk to beat eggs and sugar until smooth. Add coconut milk and melted butter. Beat together until well combined.

Add half of dry rice flour mixture. Stir to combine. Add remaining rice flour mixture. Mix until batter is smooth and there are no dry streaks of flour.

Add 1/2 cup portions of batter into prepared giant muffin tin. Bake for 20 minutes. Add slices of cream cheese on top of each bibingka. Bake for another 10-15 minutes until cakes are set and toothpick inserted in cake comes out clean.

Unmold bibingka from giant muffin tin. Bibingka is best served warm, fresh from the oven.

RECIPE NOTES

RICE FLOUR:

Rice flour is milled from medium grain or long grain rice. It is usually sold in RED labeled packaging. 

Do not use glutinous rice flour, which is made from short grain rice. Glutinous rice flour uses GREEN packaging.

This is helpful when the labels are not written in English.

RED= Rice Flour

GREEN = Glutinous Rice Flour 

Rice flour will create airy sponge cake- like texture. Glutinous rice flour will result in dense, sticky cake. 

BANANA LEAF:

Banana leaves were traditionally used to line the clay pot vessels that bibingka was baked in. The banana leaf imparts a distinct flavor that is difficult mimic. If you cannot access banana leaf, I suggest adding 1 teaspoon of pure vanilla extract to the batter.

Frozen banana leaves are available at well stocked supermarkets and widely available at Asian or Latin markets.

You may use parchment paper or cupcake liners in place of banana leaf. 

YIELD: 

Giant muffin tin will yield about 14 portions

Standard muffin tin will yield about 21 portions 

Batter can also be baked in one 9-inch to 12-inch cast iron skillet, two 8-inch round cake pans, or two 8-inch square pans, or one 9 x 13-inch casserole dish

UBE MILK BREAD

 Since 2015, this Japanese Milk Bread has consistently been one of the most popular recipe posts on my site.

After making it countless times, I’ve finally created a new milk bread variation!

Ube. I’m sure you’ve heard of it by now. With the increasing popularity of Filipino cuisine, ube is finally making it’s mainstream debut. 

INGREDIENTS

Starter:

1/3 cup (45 g) all-purpose flour, or bread flour

1/2 cup (120 ml) whole milk

1/2 cup (120 ml) water

Dough:

2 1/2 cup (325 g) bread flour

1/4 cup (60 g) granulated sugar

2 1/4 teaspoon (7 g) dry active yeast

1 Tablespoon milk powder*

1 teaspoon kosher salt

1 large egg, whisked

1/2 cup (120 ml) whole milk

1/4 cup (60 g) unsalted butter, softened

Ube Dough:

2 cup (260 g) bread flour

1 package (4 oz / 115 g) ube powder

1/3 cup (70 g) granulated sugar

2 1/4 teaspoon (7 g) dry active yeast

2 Tablespoon milk powder*

1 teaspoon kosher salt

1 large egg, whisked

1/2 cup + 2 Tablespoon (150 ml) whole milk

1 1/2 teaspoon ube extract

1/4 cup (60 g) unsalted butter, softened

 

INSTRUCTIONS

Starter:

In a medium pot, whisk together flour, milk, and water. Set over medium heat. Stir often, making sure to pay attention to the bottom edges of the pot. Cook for about 5 minutes, until the mixture has thickened to the consistency of mashed potatoes. 

Remove from heat and transfer to a bowl. Cover with plastic wrap, allow wrap to lay directly on top of starter mixture. Allow to cool to room temperature.

Dough:

In the bowl of a stand mixer, whisk together bread flour, sugar, yeast, milk powder and salt. Attach dough hook to mixer. Add in half of cooled starter mixture (about 1/2 cup), egg, and milk. Knead on low speed for 5 minutes. Scape down bowl to ensure thorough mixing.

Add softened butter and continue to knead on low speed for 5 minutes until butter is integrated into dough. Increase speed to medium and knead for another 5 minutes until dough is smooth and pulls away from the sides of the bowl.

Transfer dough to a lightly greased bowl. Cover with plastic wrap and let rest for 1 hour, or until dough is doubled in volume. Meanwhile, make ube dough.

Ube Dough:

In the bowl of a stand mixer, whisk together bread flour, ube powder, sugar, yeast, milk powder and salt. Attach dough hook to mixer. Add in 1/2 cup of cooled starter mixture, egg, milk, and ube extract. Knead on low speed for 5 minutes. Scape down bowl to ensure thorough mixing.

Add softened butter and continue to knead on low speed for 5 minutes until butter is integrated into dough. Increase speed to medium and knead for another 5 minutes until dough is smooth and pulls away from the sides of the bowl.

Transfer dough to a lightly greased bowl. Cover with plastic wrap and let rest for 1 hour, or until dough is doubled in volume.

Assembly:

Grease two 9x4 or 9x5 inch loaf pans or pullman loaf pans. If desired, line with parchment paper for easy bread removal. Set aside.

Work with cream colored dough first. Punch down risen dough. Transfer to a lightly floured work surface. Divide dough into 8 equal parts. (Use a bench scraper and kitchen scale for ease and accuracy.) Roll each part into a ball. Cover dough with plastic wrap as you work to prevent dough from drying out or forming a skin.

Next, work with purple colored (ube) dough. Punch down risen dough. Transfer to a lightly floured work surface. Divide dough into 8 equal parts. (Use a bench scraper and kitchen scale for ease and accuracy.) Roll each part into a ball. Cover dough with plastic wrap as you work to prevent dough from drying out or forming a skin.

Grab one cream colored dough ball. Flatten or roll out dough to a length of about 8-inches and 5-inches wide. Grab a purple colored ball and repeat rolling. Place purple dough over cream dough. Starting at the shorter end, roll dough into a log.

Place log seam side down into prepared loaf pan. Repeat process until loaf pan has a total of four logs. Cover loaf pan with plastic wrap and let rest for 30-45 minutes at room temperature until dough has doubled in volume and. Meanwhile, preheat oven to 350 degrees F.

Repeat this process with the remaining balls of dough. See notes for instructions on how to make the marbled dough for pullman loaf pan.*

Remove plastic wrap. Lightly brush the top of the dough with heavy cream. Bake in preheated oven for 35-40 minutes until the top of the bread loaf is golden brown and the internal temperature of the bread is at least 190 degrees F. Be sure to rotate bread midway through baking for even coking.

Let bread cool in pan for 5 minutes. Unmold bread from pan and allow to cool to room temperature on wire rack. Once cool, slice bread using serrated knife. 

EASY MARINATED TOMATOES

 This delicious easy Marinated Tomatoes recipe is so flavorful, you are going to want to make it all the time. Served as a side dish, it is perfect during the hot summer months when you want something light and refreshing.

This Marinated Tomatoes recipe is wonderful, and it will make a great side dish for lunch, brunch, or dinners.  The flavors combine to make an unforgettable taste.  You can make it, and chill it, or leave it room temperature if you’re serving right away.  It comes together quickly, and the individual servings in small jars or dishes add a special touch to any occasion.

INGREDIENTS

HERE'S WHAT YOU NEED:

2 pounds Cherry tomatoes - red - orange - yellow

1 medium red onion - sliced Chiffonade style

1/2 cup basil - chopped

1/2 cup Balsamic Vinegar

1/2 Tablespoon Rice wine vinegar

1/4 cup Olive oil

1/4 cup Rice wine Vinegar

1 Tablespoon minced garlic

1 Tablespoon lemon juice

1 1/2 Tablespoons Brown sugar

Garlic salt - to taste

Seasoned pepper - to taste

1/2 teaspoon ground Oregano

INSTRUCTIONS

Wash the Cherry tomatoes, and drain them on paper towels.

Cut the tomatoes in half, and place them in a large bowl.

Peel the red onion, and slice chiffonade style, and add to tomatoes.

Wash and chop the fresh Basil.

Add the minced garlic, and toss all together.

Blend the Balsamic Vinegar, riced wine vinegar, Olive oil, lemon juice, brown sugar, and Oregano, and pour over tomato relish.

Sprinkle with garlic salt, and seasoned pepper, and toss well to mix.

Place the tomato relish in small individual glass containers, and serve at each place setting.

Can also be served in small dishes, or family style. Enjoy!

EASY PEPPERONI PIZZA WONTONS

 This Pepperoni Pizza Wonton Snack is the perfect quick pick recipe to use when you are in a rush or at the end of a busy day. Your friends and family will fall in love with this one bite, burst of flavor! The perfect quick snack, that reminds you of a delicious pepperoni pizza.

These Pizza Wonton Snacks are so easy to make and will be perfect for after a day filled with fun. This recipe is super quick to put together and very simple to follow along with. This perfect snack, that will have your mouth watering and wanting more of the pepperoni and gooey cheese. Be sure to write down this quick recipe!

INGREDIENTS

1 package package wonton wrappers

8 oz. tomato sauce

1 tsp sweet basil

1 tsp Italian seasoning

2 tsp brown sugar

1/2 tsp garlic salt

1/2 tsp pepper

12 oz. pepperoni

12 oz colby jack shredded cheese

spray olive oil

INSTRUCTIONS

Open tomato sauce and pour in saucepan, heat on medium and add spices, and stir. Simmer sauce for 10 minutes.

Spray inside of air fryer with olive oil. Take one wonton wrapper and lightly spray with olive oil, add 1 tsp of sauce, 1 pepperoni, and 1 tsp cheese. Pinch edges together and place in air fryer. When air fryer is full of wontons spray with olive oil lightly, sprinkle with Italian seasoning and cook at 350 for 12 minutes, checking halfway through.

REUBEN SLIDERS

 Reuben Sliders are a dinner favorite at our house. Shredded corn beef, sauerkraut and Swiss cheese all on a sweet bun and ready in ten minutes.

Sliders are one of my favorite things to make not only for dinners, but for parties, too. I’ve made them very often for football game days at my house. There are so many ways they can be made and they’re easy which make them perfect for busy families.

Ingredients:

2 cups of shredded corn beef cooked

1 ½ cups of sauerkraut drained

3 tablespoons of thousand island dressing

6 slices of swiss cheese

12 Hawaain sweet rolls

Topping Ingredients:

½ stick of butter

¼ teaspoon of beef broth base

1 teaspoon of minced garlic

1 tablespoon of parmesan cheese grated

1 teaspoon of dried thyme

INSTRUCTIONS

Directions:

Preheat oven to 375 degrees Fahrenheit.

Slice sweet rolls in the middle to create a top and bottom. Place the top to the side.

Add the bottom sweet rolls to an oven safe pan. Spread the thousand island dressing over the top of the bottom of the sweet rolls.

Spread sauerkraut over the dressing, top with a layer of corned beef, and evenly add the swiss cheese over the corned beef, top with the top of the sweet rolls.

In a small pan over medium high heat, melt butter and add the remaining topping ingredients. Cook for a minute, or until butter becomes a little brown. Brush the top of the sweet rolls with the butter mixture.

Bake for 10 minutes, or until the cheese has melted and the top is a beautiful golden hue.

Serve.

Homemade Granola Bars

 A few weeks ago, I started craving the granola bars I ate as a kid. They had a chewy texture, a sweet, oat-y flavor, and pockets of mini chocolate chips. These days, I don’t keep packaged snacks around the house, but I always have old fashioned oats, nuts, and seeds in my pantry. I might not have had the exact granola bars I was craving on hand, but I could make homemade granola bars that’d be even better!

Fast forward to now, and I’ve made this granola bar recipe more times than I can count. It’s a breeze to make, and the bars are fantastic. They’re chewy, sweet, nutty, and studded with just the right amount of chocolate chips. Filled with wholesome ingredients like oats, pepitas, and nut butter, they’re healthy enough to pass for breakfast, but they’re also a perfect afternoon snack.

Ingredients

1 cup very smooth creamy natural peanut butter or cashew butter

2/3 cup honey

1 teaspoon vanilla extract

Heaping 1/2 teaspoon sea salt

2½ cups whole rolled oats

1/3 cup mini chocolate chips*

3 tablespoons pepitas or crushed peanuts or cashews

Instructions

Line an 8x8 baking pan with parchment paper.

In a large bowl, stir together the peanut butter, honey, vanilla, and salt, until smooth.

Add the oats, chocolate chips and the pepitas (or nuts). The mixture might seem dry at first, but keep stirring and it'll come together. Stir to combine and press firmly into the pan. Use a second piece of parchment paper and the back of a measuring cup to help flatten the mixture. Chill for at least 1 hour, then slice into bars.

Store bars in the fridge.

Grilled Peaches

 This grilled peaches recipe sums up everything about what makes cooking in late summer so special. Fresh peaches are already at their best – sweet, juicy, and tender – so the smallest effort transforms them into a delectable dessert. I love standing outside as they cook, soaking in the warm weather while it’s still here. When they’re ready (they only take 3 minutes!), I scoop them off the grill, top them with vanilla ice cream, toasted nuts, and fresh herbs, and dig in while they’re still hot.

If you’ve never tried grilled peaches, I hope you make them in the next few weeks. The grill intensifies the peaches’ natural sweetness, makes them extra-juicy, and infuses them with a light smoky flavor. There’s a time and a place for decadent cakes and fudgy brownies, but right now, grilled peaches are an unbeatable treat.

Ingredients

4 ripe peaches, halved and pitted

Extra-virgin olive oil, for brushing

½ cup walnuts, toasted and crushed

½ teaspoon cinnamon

¼ teaspoon sea salt

Vanilla ice cream

Instructions

Preheat a grill or grill pan to medium heat.

Brush the cut side of the peaches with a little olive oil and grill cut-side down for 3 minutes, until char marks form.

In a small bowl, combine the walnuts, cinnamon, and salt.

Remove the peaches from the grill and serve with vanilla ice cream and sprinkle with the walnut mixture.

Edible Cookie Dough

 This edible cookie dough recipe is almost too easy to make. I don’t know about you, but every so often, I have days when I need a cookie, and I need one now. Most of the time, I whip up my go-to vegan chocolate chip cookies, but lately, it’s been too hot to turn on the oven. While I know that baking is out of the question on a sticky summer day, my cookie cravings couldn’t care less. Enter: edible cookie dough. It has all the rich, chocolatey goodness of a regular cookie, but you don’t have to turn on the oven to make it. This recipe makes a decent amount – the equivalent of around 20 cookies – but in our house, it never lasts long.

I know that Chicago isn’t the only place that’s been sweltering lately, so I thought you might also be in the mood for a tasty no-bake treat! It’s both vegan and gluten-free (no raw flour or eggs here!), and it comes together in minutes. I like to portion it into balls and store them in the fridge, but grabbing a couple of spoons and eating it straight from the bowl is fair game too.

Ingredients

3/4 cups very smooth natural peanut butter*

1/3 cup melted coconut oil

1/3 cup maple syrup

2 teaspoons vanilla

heaping 1/2 teaspoon sea salt

3 cups almond flour

1/2 cup mini chocolate chips

Instructions

In a large bowl, stir together the peanut butter, coconut oil, maple syrup, vanilla, and salt until combined. Add the almond flour and stir to combine. If the mixture is crumbly, add water, 1 tablespoon at a time, until it's smooth and cohesive. Fold in the chocolate chips.

Eat with a spoon or use a cookie scoop to scoop balls onto a parchment lined baking sheet. Store in the fridge or freezer.

Gluten Free Banana Bread

 I’ve gotten so many requests for a gluten free banana bread recipe over the years, and I couldn’t be more excited to share this one with you! Tasting this gluten free banana bread, you’d never guess that it wasn’t made with wheat flour. It’s moist, tender, and filled with spiced banana flavor. In fact, if I did a side-by-side comparison with my regular Healthy Banana Bread, I wouldn’t be able to choose a favorite!

We’re getting some sunshine in Chicago today, but for the last week, it’s been cool and rainy. I love starting gray, chilly mornings like these with a thick slice of this gluten free banana bread for breakfast. Served with a coffee or a steaming cup of matcha, it’s the perfect sweet-but-not-too-sweet treat to cozy up with on an early fall day. Happy baking!

Ingredients

2 very ripe bananas, mashed (1 cup)

½ cup coconut sugar or regular sugar

⅓ cup extra-virgin olive oil, more for brushing

¼ cup almond milk

2 eggs

1 teaspoon vanilla extract

1½ cups Bob’s Red Mill Gluten Free All-Purpose Baking Flour

½ cup almond flour

2 teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon sea salt

½ teaspoon cinnamon

¼ teaspoon nutmeg

½ cup chopped walnuts, plus 2 tablespoons for topping

1½ tablespoons rolled oats, for topping

Instructions

Preheat the oven to 350°F. Line a 9x5-inch loaf pan with parchment paper and lightly grease the short sides of the pan where parchment isn’t touching.

In a large bowl, combine the mashed bananas with the sugar, oil, milk, eggs, and vanilla and whisk until combined.

In a medium bowl, combine the flours, baking powder, baking soda, salt, cinnamon, and nutmeg.

Add the dry ingredients to the bowl with the wet ingredients and stir until just combined, then fold in the walnuts.

Pour into the prepared pan and sprinkle with the chopped walnuts and oats.

Bake for 42 to 48 minutes, or until a toothpick inserted in the middle comes out mostly clean.

Pumpkin Muffins

 In the last few weeks, I’ve baked more batches of these pumpkin muffins than I can count. Most years, I’m pretty strict with myself when it comes to pumpkin season. It starts on the first day of fall and ends at Thanksgiving – no August pumpkin bread or pumpkin spice lattes for me. But when I started testing this pumpkin muffin recipe a few weeks back, I knew that this year was going to be an exception. These puffy pumpkin muffins were just too good not to make again and again…and again, autumn or not.

Still, I thought that I should wait until fall officially arrived to share this recipe with all of you. Now that it’s here, I’m so excited for you to try these muffins! They’re super moist and tender, with a delicious spiced pumpkin flavor. Enjoy one (or two) for breakfast with a matcha latte or a cup of coffee, and then grab another for a cozy afternoon snack. If you have any leftovers, you can freeze them, but in our house, at least, these pumpkin muffins never last long.

Ingredients

1 cup pumpkin puree

2 eggs

⅔ cup almond milk

⅓ cup olive oil or any neutral oil

⅓ cup maple syrup

1 tablespoon apple cider vinegar

1 teaspoon vanilla

1 cup all-purpose flour

¾ cup whole wheat flour

1 tablespoon pumpkin pie spice

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon sea salt

Instructions

Preheat the oven to 350°F and lightly grease or spray a 12-cup muffin tin.

In a large bowl, combine the pumpkin puree, eggs, almond milk, olive oil, maple syrup, vinegar, and vanilla and whisk until combined.

In a medium bowl, combine the flours, pumpkin pie spice, baking powder, baking soda, and salt.

Add the dry ingredients to the bowl of wet ingredients and stir until just combined.

Use a ⅓-cup measuring scoop to divide the batter into the muffin tin. Bake for 18 to 20 minutes or until a toothpick inserted comes out clean.

Apple Crumble

 Fall might technically begin on September 22, but in our house, it never really arrives until I make this apple crumble recipe. Of all the apple desserts out there, it’s the one I come back to every year. An oat-y, nutty crumble topping covers a thick layer of warmly spiced fall apples. It’s eons easier than pie, and for my money, it’s just as good.

So if you have a surplus of apples from a trip to an orchard, a farmers market, or the store, I hope you try this apple crumble recipe! It takes just over 30 minutes to make, it calls for basic ingredients that you likely have on hand already, and it tastes amazing. The crumbly topping offers a delicious crisp contrast to the tender, juicy apples, and warm flavor from spices like cinnamon, nutmeg, and ginger fills every bite. Finished with a big scoop of vanilla ice cream, it’s the perfect fall dessert.

Ingredients

Spiced apple filling

5 apples, peeled and cut into 1-inch pieces

1 tablespoon apple cider vinegar

2 tablespoons water

1 teaspoon cinnamon

¼ teaspoon ground ginger

¼ teaspoon nutmeg

Pinch of sea salt

Topping

½ cup almond flour

⅓ cup all-purpose flour

⅓ cup whole rolled oats

⅓ cup crushed walnuts

⅓ cup brown sugar or coconut sugar

⅓ cup melted coconut oil

½ teaspoon cinnamon

Heaping ¼ teaspoon sea salt

1 teaspoon water, if needed

Instructions

Preheat the oven to 400°F and grease an 8x8-inch baking dish.

Make the filling: Combine the apples, apple cider vinegar, and water in a saucepan and simmer over very low heat, covered, stirring occasionally (making sure the apples don’t burn on the bottom of the pan) for 15 minutes. Uncover, stir, and add the cinnamon, ginger, nutmeg, and salt and stir again. The apples should be tender, and the juices should be thick.

Make the topping: In a food processor, place the flours, oats, walnuts, sugar, coconut oil, cinnamon, and salt and pulse until crumbly. Add the water if needed.

Scoop the apple filling into the baking dish and sprinkle with the topping. Bake for 18 to 22 minutes or until lightly crisp on top.

Apple Cake

 I first tried this apple cake recipe on a gray, rainy Monday. I had a mountain of work to plow through, but I managed to carve out enough time to chop the apples, whisk together the batter, and pop the cake in the oven. Like magic, it transformed my day! 

There’s something about a really simple, really good baking recipe that can brighten my mood in an instant, and this apple cake recipe did just that. It’s a breeze to make, and it yields a moist, tender cake that’s perfect for dessert, breakfast, or an afternoon treat. It’s jam-packed with apples, and brown sugar and cinnamon fill it with rich, spiced flavor. If you ever need a way to lift your spirits on a fall day, make this apple cake.

Ingredients

3/4 cup dark brown sugar

2 large eggs

1/3 cup neutral oil, like canola or grapeseed

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon kosher salt

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

2 small apples, peeled, cored, and chopped into 1/4- to 1/2-inch pieces (about 2 cups)

1/2 cup toasted walnuts, chopped

1 tablespoon whiskey, optional

1/2 teaspoon instant espresso powder, optional

Instructions

Position a rack in the center of your oven and preheat the oven to 350°F. Butter or coat a 9-inch round baking pan with nonstick spray. Line the bottom of the pan with a round of parchment paper.

In a large bowl, whisk the brown sugar and eggs until pale and foamy, about 1 minute. Add the oil, vanilla, cinnamon, nutmeg, salt, and whiskey and espresso powder, if using. Whisk until smooth and emulsified.

Add the flour, baking powder, and baking soda and whisk until well-combined and smooth.

Use a rubber spatula to fold in the apples and ¼ cup of the nuts.

Pour the batter into the prepared pan and use an offset spatula to gently smooth the top, making sure the apples are well dispersed and go all the way to the edges of the pan. Tap the pan gently on the counter to release any air bubbles. Sprinkle the remaining ¼ cup nuts over the cake.

Bake until puffed and golden, and a tester inserted into the center comes out clean, 30 to 40 minutes. There may be a bit of moisture on the tester from the apples. Set the pan on a rack to cool for about 15 minutes. Run a thin knife around the edge and carefully turn the cake out onto a cooling rack. Then invert it again so that it's puffy side up, if desired.

Store the cake, wrapped tightly, at room temperature or in the fridge for up to two days.

Blueberry Cupcakes with Lemon Curd Filling

 Fresh Blueberry Cupcakes with Lemon Curd Filling make the perfect summer dessert. Pop these babies in the fridge and they’ll refresh you just as well as ice cream! Try it!

Holiday  is over and after a two week break, it’s time to go back to the kitchen, the blog and everything that goes along with food blogging. Of course, when it’s so unbearably hot outside, the first thing that must come to your mind is a refreshing dessert.

Hmm, if you take out ice cream at the start because it has simply become boring, well, then, the next best thing must be a frozen dessert! Well, maybe my choice will look a little weird to you but after making an analysis, I decided that, today, on my menu, there will be cupcakes 🙂  Maybe this won’t look like the best idea to you for these summer days but as I had fresh blueberries on my table, and a few lemons in my pantry, I had a really refreshing idea: Blueberry Cupcakes with Lemon Curd Filling.

Ingredients

For Lemon Curd:

1/2 cup unsalted butter

1/2 cup lemon juice

1 tablespoon lemon zest

3/4 cup granulated sugar

1 tablespoon cornstarch

pinch of salt

6 egg yolks

For the Cupcakes:

1 cup and 3 tablespoons all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cup fresh blueberries

1/4 cup Greek yogurt

1/4 cup milk

1 teaspoon vanilla extract

1 teaspoon lemon zest

1 stick unsalted butter-softened

3/4 cup sugar

2 eggs

For Lemon Mascarpone Frosting:

8 oz mascarpone cheese-softened

5 tablespoon lemon curd

1 cup heavy cream

1 teaspoon vanilla extract

1/2 cup powdered sugar

Instructions

To make lemon curd:

Melt 1 stick (1/2 cup) unsalted butter in a sauce pan over medium-low heat.

Remove from heat and add 1/2 cup lemon juice and 1 teaspoon lemon zest and stir well. Add 3/4 cup sugar, 1 tablespoon cornstarch and pinch of salt to the pan and whisk well. Whisk in egg yolks until smooth and return to medium-low heat. Cook 10 minutes, whisking constantly until the mixture has thickened and coats the back of a spoon (do not allow the mixture to boil!)

Separate 5 tablespoon lemon curd and reserve it for the frosting. Set aside to cool completely.

To make the cupcakes:

Preheat oven to 350 F, line cupcake pan with paper wrappers and set aside.

In a bowl mix the Greek yogurt, milk, vanilla extract and lemon zest, set aside.

In another bowl mix flour, baking powder and salt. Take 1-2 tablespoon flour mixture add to blueberries and toss to coat them well.

With a mixer, cream 1 stick unsalted butter and 3/4 cup granulated sugar until fluffy.

Add egg one at a time to the butter and sugar mixture and mix to combine.

Add alternately the milk and flour mixtures ( start and end with the flour mixture).

Gently fold in blueberries and transfer the batter into the pan(each cup should be 3/4 full). Tap the pan onto working surface to smooth the batter. Bake for 20 minutes (until toothpick inserted in the center comes out clean. Let them cool for 10 minutes in the pan then transfer to a rack to cool completely.

To make the frosting:

Beat heavy cream until soft peaks form, add powdered sugar and vanilla extract and mix until stiff peaks form. Add 1 tablespoon of this beaten heavy cream to lemon curd reserved for filling and 1 tablespoon add to to the lemon curd reserved for the frosting (stir each well with spoon to combine, set aside).

In a separate bowl combine the mascarpone and lemon curd (5 tablespoon lemon curd mixed with 1 tablespoon heavy cream) and mix to combine.

Add the mascarpone mixture to heavy cream cream and using a spatula gently fold to combine(if you do this with mixer run on a low speed).

To assemble the cupcake :

With a cupcake corer or a sharp knife cut out the center and save the tops. Fill the cupcakes with the lemon curd, then place the tops back ( you can trim the tops to make them fit onto the filling)

Piped the frosting ( I use 1M tip , but I like to close it a little at the end)

Garnished the cupcakes with blueberry, yellow sprinkles and lemon slices.

Store in the fridge.

Pumpkin Lasagna Cupcakes

 Pumpkin Lasagna Cupcakes – layers of Golden Oreo, cream cheese, and pumpkin and whipped cream with toasted nuts on top, all packed in individual portions! This no bake pumpkin cupcake recipe is the best treat for fall, and a delicious and easy dessert!

It’s layered dessert with cream cheese, pudding, pumpkin and spice, a lot of whipped cream and toasted pecans or walnuts.

You don’t need a special reason or occasion for this yummy, light and creamy + easy to make dessert recipe!!! It’s enough that you’re a pumpkin lover and have a few simple ingredients on hand. You will spare less than 45 mins of your time and after a few hours of chilling you’ll get absolutely delicious fall dessert on your table. Although the recipe is really simple, this dessert is a perfect fit for holidays or special events. You can serve it for Halloween or after Thanksgiving dinner. Light dessert  would be great after a huge meal.

Ingredients

For the Crust:

36 Golden Oreo Cookies

6 Tablespoons unsalted butter-melted

Cheesecake Layer:

1 cup powdered sugar

1 teaspoon vanilla

8 oz. cream cheese-softened

1 cup whipped topping (Cool Whip or whipped cream)

For Pumpkin Layer:

1 ½ cup milk

3.9 oz. instant pudding (vanilla or white chocolate)

1 ¼ cup pumpkin puree (be careful, some brands are too runny, you’ll need a thicker puree)

½ teaspoon pumpkin pie spice

1 teaspoon cinnamon

For Topping:

2 cups whipped cream (or more if desired)

toasted pecans or walnuts-chopped

Instructions

Notes: You should have enough of each mixture for 24 cupcakes, but I suggest you to start with 20-22 cupcakes and then divide remaining mixtures into 2-4 cups so you won’t end up short with some of the mixtures.

Line standard cupcake pans with cupcake liners, set aside.

Crush whole Oreo cookies with the filling in a food processor to make fine crumbs.

In a bowl stir together Golden Oreo crumbs with melted butter and stir until evenly moist. Press 1 heaping tablespoon of mixture into the bottom of each cupcake liner and place in the fridge to firm while preparing the filling.

To make cheesecake filling beat cream cheese until light and fluffy, mix in powdered sugar and vanilla until evenly combined. If it’s too thick you can add 1-2 Tbsp. milk.

Stir in 1 cup whipped topping (Cool Whip or whipped cream).

Spread 1 heaping Tbsp. of cheesecake mixture onto Oreo crust. Place back in the fridge.

Whisk instant pudding mix with 1 ½ cups milk until thickened. Mix in pumpkin puree, cinnamon and pumpkin pie spice. You can add more spices if you like.

Spoon the mixture over cheesecake filling and place in the fridge for a few hours to firm or set in the freezer for 30 mins.

When cupcakes are set, arrange them onto serving plate, top with whipped cream and sprinkle with chopped toasted pecans or walnuts and serve.

Apple Cinnamon Roll Cupcakes

 Apple Cinnamon Roll Cupcakes are a delicious and easy fall dessert recipe with fresh apples, cinnamon sugar, refrigerated crescent roll dough and maple glaze. Making these gooey apple cinnamon rolls takes less than 30 minutes!

Actually I could not wait September and the official start of fall baking season. So I’ve already shared a few fall dessert recipes with apples and pumpkin. You’ve probably noticed that all of these recipes use refrigerated crescent rolls or cinnamon rolls. Notwithstanding that premade dough save time in kitchen, all of this recipes are equally good for dessert but for breakfast, too.

Check my latest  apples and pumpkin recipes like: Caramel Apple Cinnamon Roll Lasagna, Pumpkin Pie Cinnamon Roll Casserole, Pumpkin Pie Bombs and Easy Apple Cheesecake Bars.

Ingredients

1 (8 oz.) tube of refrigerated crescent rolls or crescent dough sheet

1 medium apple- small diced

3 Tbsp. unsalted butter-melted (divided)

1/3 cup sugar (you can use half light brown sugar and half white granulated sugar)

cinnamon-to taste ( I added about 3/4 teaspoon)

For the Glaze:

½ cup powdered sugar

1 teaspoon maple syrup

1 Tbsp. milk-or more to reach desired consistency

Instructions

Preheat the oven to 350 F. Line cupcake pan with paper liners and set aside. You’ll have 8 rolls.

On a sheet of parchment paper unroll crescent dough sheet. If using crescent rolls, seal the perforation to make large rectangle. Brush the dough with about 2 Tbsp. melted butter (reserve remaining butter for later use).

Stir together cinnamon and sugar and sprinkle over melted butter. Scatter diced apples on top.

Beginning on the long side of the rectangle, roll the dough into a log.

Slice the log in 8 (1 ½ inch)pieces. Arrange pieces in paper liners.

Brush the top with melted butter and bake until golden brown (about 15min). If it starts browning too quickly, tent the top with aluminum foil.

Stir together glaze ingredients and spoon over slightly cooled cupcakes.

Impossible Skinny Apple Pie Cupcakes

 Impossible Skinny Apple Pie Cupcakes are a healthy, easy apple dessert recipe for fall baking season. These cupcakes are great for a Halloween party and on the Thanksgiving dinner table, too. If you’re looking for a treat with low calories, you’ve found yourself a keeper!

Healthy, skinny, clean eating dessert is something you should make for your family, especially if you have kids. You should take care of health and clean eating habits. But that doesn’t mean that you can’t have delicious dessert that’s healthy at the same time.

When it comes to fall baking, I’m always more in the mod for delicious apple treat than for pumpkin dessert.  Therefore, I decided to turn my OMG Pumpkin Pie Cupcakes into delicious Skinny Impossible Apple Pie Cupcakes.

Ingredients

2 cups unsweetened apple sauce

2/3 cup organic coconut sugar (or light brown sugar)

2 eggs

2 tsp. vanilla

2/3 cup almond milk

2/3 cup white whole wheat flour

¼ tsp. salt

¼ tsp. baking soda

1 ¼ tsp. cinnamon (or more to taste)

For topping:

Vegetable whipped cream

Chopped pecans-for garnish

Maple syrup

Instructions

Preheat the oven to 350 F. Grease generously standard cupcake pan with non-stick cooking spray, set aside.

In a small bowl whisk together whole wheat flour, baking soda, salt and cinnamon, set aside.

In a large bowl whisk apple sauce and sugar until the sugar completely dissolve. Add egg and whisk just to combine.

Add almond milk and vanilla and whisk just to combine.

Fold in dry ingredients until evenly incorporated.

Pour 1/3 cup of batter in each cup. It should be more than ¾ full.

Bake about 20 minutes, until the top has set and toothpick inserted in the center comes out almost clean. Let the cupcakes cool in the pan for 10 minutes. Then run a thin knife around each cupcake and gently lift it and transfer on a rack or plate to cool completely. The cupcakes sink a little and get a small cavity in the center as they cool, but that’s OK.

Before serving top them with whipped cream, chopped pecans and maple syrup if desired.

Super Bowl Cupcakes

 Super Bowl Cupcakes are better than a touchdown!!! If you are hosting Super Bowl party, you’ll need delicious dessert for the Big Game! Nothing tastes sweeter than a Super Bowl win, but these delicious chocolate cupcakes with salted caramel, peanuts and popcorn come pretty close!

Are you ready for Super Bowl Sunday? Hosting a Super bowl party means you need a lot of food for a hungry crowd! Fried chicken , spicy appetizers like Jalapeno Pimento Cheese Balls and easy snacks like Pizza Breadsticks  are Super Bowl food party staple.

But, as the game’s winding down, you’ll need something sweet to soothe your stress or celebrate your team’s win! There is nothing better than these popcorn cupcakes. They are loaded with sweet and salty caramel and peanuts filling and completely covered with chocolate. But pile of delicious caramel popcorn and peanuts on top makes them look so festive!

Ingredients

For Chocolate Cupcakes:

2/3 cup sugar

2/3 cup all-purpose flour

¼ cup unsweetened cocoa powder

½ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

1 egg

½ cup milk

¼ cup vegetable oil

1 teaspoon vanilla

For the Filling:

¾ cup peanuts-chopped

1/3 cup salted caramel sauce

For Topping:

5 cups popcorn

1 cup peanuts

½ cup salted caramel sauce (pus 2–3 Tablespoons more if needed)

10 oz. dark chocolate melting wafers

Instructions

Preheat the oven to 350 F. Line cupcake pan with paper liners.

To make the cupcakes in a bowl whisk together dry ingredients: sugar, flour, baking soda, baking powder, salt and cocoa powder.

Add egg, milk, oil and vanilla. Mix on medium speed for 2 minutes.

Divide the mixture in cupcake liners. Fill just a little more than halfway full (less than 2/3 full). If you fill the liners too full, the cupcakes will overflow and have a mushroom top.

Bake 20-25 minutes or until the toothpick inserted in the center comes out clean.

Leave the cupcakes in the pan to cool to a room temperature.

Using a cupcake corer or a sharp knife cut out the center of each cupcake to make the room for the filling. Trim the tops and save for later.

To make the filling stir together chopped peanuts and caramel sauce. Using a teaspoon place the filling in the holes. Press the filling as much as you can and fill them generously. Place back the tops and press to seal.

Place the cupcakes in the fridge for an hour, or in the freezer for 10 minutes.

Melt chocolate wafers according the package directions.

Peel off the liners from cupcakes. Dip each cupcake in melted chocolate. Use two forks to rotate the cupcake in chocolate to cover completely. Transfer chocolate covered cupcake on a rack or on parchment paper lined tray to set.

In a very large bowl stir together popcorn, 1 cup peanuts and 1/2 cup salted caramel sauce (add more caramel if needed).

Transfer leftovers of melted wafers in a zip-lock bag and cut of small corner. Drizzle chocolate on top of cupcake. Stick a small bunch of popcorn on top  and drizzle with chocolate. Then add more popcorn and drizzle with chocolate again.

Strawberry Cheesecake

 Strawberry Cheesecake is an easy recipe for delicious spring and summer dessert. This cake will look perfect at your Easter table, too! This strawberry dessert is the classic, melt-in your-mouth New York Style Cheesecake with a delicious twist! It’s finished with a gorgeous homemade strawberry topping and it tastes as amazing as it looks!

This Strawberry Cheesecake recipe is so easy to make and even easier devour or share with your family and friends.  Delicious cheesecake with strawberry topping looks fancy enough to shows up at birthday parties or holidays. It will be perfect Easter dessert, too!

Strawberry Cheesecake is rich and dense, but creamy and smooth at the same time. Homemade strawberry topping is light syrup with cooked and fresh strawberries, and it make this cake absolutely delicious!

Ingredients

For the Crust:

2 cups graham cracker crumbs

3 Tablespoons sugar

5 Tablespoons unsalted butter-melted

1/8 teaspoon salt

For the Filling:

2 lbs. full fat cream cheese-softened to room temperature

1½ cups sugar

¼ tsp. salt

2 teaspoons vanilla extract

1 Tablespoon fresh lemon juice

1 Tablespoon cornstarch

4 eggs-room temperature

1 cup sour cream- room temperature

Strawberry Topping:

1 lb. fresh strawberries-diced

6 Tablespoons sugar

1 Tablespoon fresh lemon juice

½ teaspoon vanilla

Instructions

Preheat the oven to 350 F and place the rack in lower third.

Place double layer of extra-large aluminum foil under your 9 inch springform pan and cover the bottom and sides of the pan, wrap it tightly around the sides to make sure no water gets in during baking in water bath.

To make the crust mix together graham cracker crumbs, sugar, melted butter and salt. Press the mixture into the bottom and sides of springform pan. Bake for 10-12 mins, then set aside to cool.

Turn down the oven temperature to 325 F!!!

To make the filling beat softened cream cheese until smooth and creamy.

Gradually beat in sugar until light and fluffy. Then, beat in salt, vanilla, lemon juice and cornstarch.

Beat in eggs one at a time running your mixer on low speed and just slowly combine ingredients until smooth. You don’t want to incorporate a lot of air into the batter.

Finally, beat in sour cream.

Place springform pan into roasting pan. Pour the batter into springform pan and smooth the top. Pour boiling water in roasting pan halfway up the side of the springform pan make sure no water drip on the batter.

Place in the oven and bake at 325 F for 1 hour and 40-50 minutes.

When the cheesecake is baked let it sit in the oven with the door slightly open for 1 hour (don’t forget to turn off the oven!!!)

Remove the cheesecake from the water bath, dry the bottom of the pan, run a thin knife around the edges to loosen the cake and let it cool to room temperature. Cover the top and place it in the fridge to chill for at least 5 hours or overnight before you add strawberry topping. When the cake is cooled, run a thin knife around the cake and release the ring from springform pan. Transfer the cake onto serving plate.

Strawberry Topping:

In a sauce pan combine half of the strawberries, sugar and lemon juice. Stirring constantly, cook over medium heat until the sauce thickens (about 8-10 minutes).

Remove from the heat and stir in vanilla and remaining strawberries. Cool to a room temperature, then spread over the cake.

Raspberry Cheesecake Cake

 Raspberry Cheesecake Cake is tart yet sweet dessert and perfect addition to any of your summer events, birthdays and holidays, just like my Lemon Blueberry Cheesecake Cake. This refreshing summer dessert is made up of two tender layers of white cake dotted with juicy raspberries and blueberries and raspberry cheesecake sandwiched in the middle. And the whole cake is covered with a delicious cream cheese frosting, garnished with fresh berries. It you are looking for delicious red, white and blue dessert for 4th of July, this cake would be perfect!

No so long ago, I shared the recipe for Lemon Blueberry Cheesecake Cake. For a true chocolate lover, it’s hard for me, but I still must admit that this Lemon Blueberry Cheesecake Cake was one of my favorite cakes of all time.

Ingredients

Raspberry Cheesecake:

16 oz. cream cheese- room temperature

½ cup granulated sugar

2 Tablespoons all-purpose flour

1 teaspoon vanilla

2 large eggs -slightly beaten with the fork

1 cup fresh raspberries-halved

2 Tablespoons raspberry jam

¼ cup sour cream

¼ cup heavy cream

red food coloring

Berry Cake Layers:

1 box white cake mix

eggs, oil, water (as listed on the box)

1 cup blueberries- fresh (if use frozen do not thaw)

½ cup fresh raspberries- halved

3–4 teaspoons of flour- to toss the berries

Lemon Cream Cheese Frosting:

16 oz. full-fat brick style cream cheese- softened

1 cup unsalted butter-room temperature, but not too soft

¼ teaspoon salt

3 ½ –4 ½ cups powdered sugar

2 teaspoons vanilla extract

2 teaspoons grated lemon zest(or more to taste)

fresh berries-for garnish

Instructions

Raspberry Cheesecake:

Preheat the oven to 350 F. Lightly grease 8-inch springform pan and line the bottom with parchment paper. Wrap springform pan in double layer of heavy-duty aluminum foil to prevent water from leaking in during the baking in a water bath.

To make the cheesecake beat cream cheese for 2 minutes, then add sugar and flour and beat until smooth and creamy. Mix in vanilla.

Add eggs and mix just to combine, do not over mix.

Next, mix in raspberry jam, sour cream and heavy cream. Add red food coloring if desired.

Finally, mix in raspberries and pour the batter into springform pan and smooth the top. Then, place springform pan in a roasting pan. Pour boiling water in roasting pan halfway up the side of the springform pan and make sure no water drip on the batter and bake 45-55 minutes or until the center has set.

Remove springform pan from water bath, then run a thin knife around the cake and cool to a room temperature, then place in the fridge for a few hours or overnight to cool completely.

Berry Cake Layers:

Preheat oven to 350 F, butter and lightly flour two 8-inches round cake pans and line the bottoms with parchment paper circles.

Combine the cake mix, eggs, oil and water in a large mixing bowl and beat with an electric mixer for 2 to 3 minutes, until well combined.

In a small bowl, gently toss berries with flour to coat, then gently fold into the batter, being careful not to break the berries Divide batter evenly between the prepared baking pans and bake 28 to 35 minutes, until a cake tester inserted into the center of the cakes comes out clean.

Remove from the oven and let cakes cool in pans for 10 minutes, then remove to a wire rack to cool completely before assembling your cake.

Cream Cheese Frosting:

Mix the butter and cream cheese on medium speed until no lumps remain. Do not over beat before the sugar was added or may end up with a runny frosting.

Add vanilla, salt and lemon zest and mix until combined.

Gradually add powdered sugar until desired sweetness and thickness is reached. Scrape down the sides of the bowl and beat until smooth.

Assembling the Cake:

Place one layer of cake onto serving plate and top with thin layer of lemon cream cheese frosting. Place raspberry cheesecake layer and top with thin layer of frosting. Finally, top with second cake layer and frost cake with remaining frosting.  Decorate with berries if desired.

Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.

Store in the fridge.

Pecan Pumpkin Crunch Cake

 Pecan Pumpkin Crunch Cake, made with classic fall flavors like pumpkin, pecan, and brown sugar-cinnamon spice, is out of this world delicious! If you’re tired of traditional pumpkin pie or pecan pie, try this pumpkin cake recipe with smooth and gooey pumpkin pie filling and crunchy pecan streusel topping! It’s the perfect addition to a Thanksgiving or Christmas celebration.

Pecan Pumpkin Crunch Cake is an amazing combo of ooey-gooey Impossible Pumpkin Pie and irresistible brown sugar and cinnamon pecan crunch topping. I made a similar combo in my Pumpkin Pie Cinnamon Roll Casserole. It was a delicious breakfast or brunch casserole. But this cake is perfect Thanksgiving or Christmas dessert recipe., especially if you need quick and easy, last-minute dessert for holiday get-togethers. It travels really well, and wherever you bring it you’ll become the favorite person at the party.

Ingredients

Pumpkin Pie Layer:

1 (15-oz.) can pumpkin puree (not pie mix)

1 cup heavy cream

4 large eggs

½ cup granulated sugar

¼ cup light brown sugar

1 teaspoon vanilla

1 teaspoon cinnamon

½ teaspoon ginger

¼ teaspoon nutmeg

1/8 teaspoon table salt

Pecan Crunch Layer:

½ cup unsalted butter cut in small pieces- room temperature

½ cup all-purpose flour

½ cup brown sugar

1 teaspoon cinnamon

1 ½ cups chopped pecans

For Serving:

Whipped cream

Salted caramel sauce

Instructions

Preheat the oven to 350 F, grease 9 x 13 inches baking dish with cooking spray and set aside.

Combine the pumpkin, heavy cream, vanilla, eggs, sugar, 1/4 cup brown sugar, cinnamon, ginger, nutmeg, and salt in a large bowl. Whisk until evenly combined and pour into the prepared baking dish. the mixture is runny, but it’s OK.

In another bowl stir together flour, ½ cup brown sugar and cinnamon, then using a fork cut in butter pieces. The mixture should hold together but still be crumbly. Sprinkle 1/3 of the mixture over the pumpkin layer. In remaining mixture stir in pecans and scatter on top.

Bake until the filling is set in the center (45-55 minutes). Remove to a rack to cool to room temperature.

Serve with whipped cream and salted caramel sauce if desired.

Orange Cranberry Bundt Cake

 Orange Cranberry Bundt Cake – super moist orange cake dotted with cranberries, topped with cream cheese frosting and sparkling cranberries is a perfect dessert for the holidays. You should check this Christmas Cranberry Pound Cake and White Chocolate Cranberry Cheesecake Cake, too!

Cranberry-orange is a match made in heaven, especially during the holidays.  However, a little pop of sweet-tart flavor in between chocolatey and rich desserts sounds great.  This orange cranberry bundt cake is so decadent, perfect dessert for any holiday party.

Orange Cranberry Bundt Cake is all dressed up for the holidays. Sparkling cranberries on top of white frosting look so pretty and snowy. They simply scream Christmas.  Sugared cranberries are a must for the holiday season.

Ingredients

Orange Cranberry Bundt Cake:

2 ¼ cups all-purpose flour

¼ cp corn starch

½ teaspoon salt

2 teaspoons baking powder

½ teaspoon baking soda

¾ cup unsalted butter-softened at room temperature

1 and 2/3 cups sugar

 4 large eggs-room temperature

2 teaspoons vanilla

2 ½ Tablespoons orange zest

¼ cup fresh orange juice

1 cup sour cream

3 cups fresh cranberries (if using frozen do not thaw)

Frosting:

¼ cup unsalted butter-room temperature

4 oz. brick style-cream cheese

1 ½ cups powdered sugar

1 teaspoon vanilla

dash of salt

1–2 Tablespoons milk or more if needed

Garnish:

1 cup sparling cranberries

1 teaspoon orange zest

Instructions

Preheat the oven to 350 F and place the rack in the lower third.

To make the cake, first sift together the flour, corn starch, baking powder, baking soda, and salt, then set aside.

In a large mixing bowl cream softened butter for 1 minute, then add sugar and cream together for another 4-5 minutes.

Next, add eggs and vanilla and mix to combine. Add orange zest and juice and mix to combine.

First, add half of flour mixture and mix to combine. Add sour cream and mix well. Finally, mix in remaining flour mixture.

Using a rubber spatula, fold in cranberries.

Generously grease 9-inch (10-12 cups volume) fluted bundt pan with BAKING spray and set aside. (read the instructions in the post How to Prevent Bundt Cakes from Sticking to The Pan)

Spread the batter in prepared pan. Make a few wobbles to distribute the batter evenly.

Bake 45-60 minutes, or until the toothpick inserted in the cake comes out clean with a few moist crumbs attached. Baking time might vary depending on the type of pan you use.

Cool the cake for 10 minutes in the pan, then invert on a rack to cool completely.

Cream Cheese Frosting:

Beat together softened butter, cream cheese, vanilla and dash of salt. Gradually mix in powdered sugar and 1-2 Tablespoons milk. If the glaze is too thick add more milk, if it’s too thin add more powdered sugar.

Using a spoon spread the frosting onto cooled cake.

Garnish with sparkling or dried cranberries and sprinkle some orange zest on top.

Shamrock Shake Lasagna

 Shamrock Shake Lasagna is easy to make, no-bake layered dessert and the perfect way to celebrate St Patrick’s Day. Enjoy this fun and festive St Patrick’s Day treat, even if you don’t do much to celebrate it. Sweet, minty and creamy, this Shamrock Shake Lasagna is the perfect dessert to bring to a potluck or holiday gathering! You could also make this Baileys Lasagna for St. Patrick’s, or try my decadent Bailey’s Cheesecake.

McDonald’s Shamrock Shake is available only once a year. But you can enjoy this chocolate-mint dessert inspired by the famous shake all year round. Shamrock shake is basically green colored and mint-flavored vanilla shake. Although, a few years ago Mc Donald’s introduced a chocolate variant of this shake, too. But you know me, I simply must put the chocolate wherever possible.

Ingredients

For Oreo Crust:

36 Oreo cookies-ground (you can use mint or regular Oreo)

½ cup unsalted butter-melted

Chocolate Cheesecake Layer:

½ cup unsalted butter-softened

8 oz. cream cheese (brick style)-softened

1 cup powdered sugar

1 teaspoon vanilla

2 – 0.7 oz envelops instant hot cocoa mix-milk chocolate flavor

1 Tablespoon cocoa

1 1/4  cup Cool Whip (or homemade whipped cream- whipped to stiff peaks)

Mint Layer:

3 x 3.4 oz. vanilla instant pudding mix

3 cups milk

1 teaspoon mint extract (or more to taste)

3 ½ cups Cool Whip (or homemade whipped cream- whipped to stiff peaks)

green food coloring

Garnish:

2 cups whipped cream

Maraschino cherries

green sprinkles

Instructions

To make the crust place whole Oreo cookies with the filling in a food processor and ground in fine crumbs. Stir in melted butter and press the mixture in the bottom of 13 x 9 inches casserole dish. Place in the fridge or freezer to firm while making next layer.

For chocolate layer, beat softened butter, cream cheese, powdered sugar, and vanilla until creamy and smooth. Mix in Cool Whip, instant hot cocoa mix and cocoa. Spread over Oreo crust. Place in the freezer to set.

To make mint layer, mix instant pudding mix and milk. Mix in Cool Whip. Add mint extract and green food coloring. Taste and add more mint extract if desired. Spread over chocolate layer.

Set in the fridge for 4 hours or to firm.

Garnish with whipped cream, maraschino cherries and green sprinkles.

Store leftovers in the fridge.

Carrot Cake Coffee Cake

 Carrot Cake Coffee Cake is a delicious combo of carrot cake, coffee cake, and a cheesecake. Moist and flavorful carrot cake topped with a cheesecake layer and crunchy cinnamon streusel crumb topping is perfect for Easter brunch or any spring breakfast or snack. A slice of this delicious Carrot Cake Coffee Cake with a cup of coffee or a tea is a great way to start a day.

Classic carrot cake just isn’t carrot cake without cream cheese. But instead of a frosting, you can add cream cheese layer right in the cake and bake it all together. The crumb topping makes this carrot cake something special. This cake is perfectly sweet and tangy with warm cinnamon and nutmeg aroma.

Ingredients

Cinnamon Crumb Topping:

¼ cup (56 grams) unsalted butter-room temperature

¼ cup (50 grams) light brown sugar

¾ cup (95 grams) all-purpose flour

¼ teaspoon salt

½ teaspoon cinnamon

Carrot Cake:

1 ¼ cups (160 grams) all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

1 teaspoon cinnamon (or more to taste)

¼ teaspoon nutmeg (optional)

¼ cup (56 grams) unsalted butter-room temperature

½ cup (100 grams) light brown sugar

½ cup (100 grams) granulated sugar

1 large egg-room temperature

1 ½ teaspoons vanilla

½ cup plain yogurt

7 oz. (200 grams) finely grated carrots

Cream Cheese Layer:

8 oz. (220 grams) cream cheese -room temperature

¼ cup (50 grams) granulated sugar

1 egg

1 teaspoon vanilla

Instructions

Preheat oven to 350° and line 8 x 8 inches square pan with parchment paper and spray with nonstick spray.

First, grate carrots and set aside.

To make the crumb topping, whisk together flour, sugar, cinnamon and salt. Using two forks or a pastry cutter, cut in the butter. If the mixture looks sandy, squeeze it with your hands in large clumps, then crumble with your fingers in pea-sized crumbs.

For the cream cheese layer, beat cream cheese, sugar and vanilla until smooth. Add in egg and mix until no lumps remain, then set aside.

In a small bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg, then set aside.

In a large bowl, cream butter and sugars together until smooth.

Add in eggs and vanilla and mix well.

Alternate adding the dry mixture with the yogurt ( ½ of dry ingredients-yogurt-remaining ½ of dry ingredients) and mix until evenly combined.

Finally, mix in carrots. Spread the mixture in a prepared pan.

Gently spread cream cheese mixture on top (don’t go all the way to the edges).

Sprinkle crumb mixture on top of cream cheese mixture.

Bake for 50-60 min or until toothpick comes out clean with just a few moist crumbs attached.

White Chocolate Cranberry Cheesecake Cake

 White Chocolate Cranberry Cheesecake Cake is the show-stopping dessert you’ve been looking for – just in time for the holidays! This cranberry cake deserves a central place on your Thanksgiving or Christmas table! Layers of moist vanilla cake made with fresh cranberries, creamy white chocolate cheesecake, and silky white chocolate frosting, garnished with sparkling cranberries.

Love cranberries?  We do too! Make sure to try this Christmas Cranberry Pound Cake!

Even though this cake is so perfect for the holidays, I wouldn’t turn down a slice any day of the year.

I absolutely love the holiday season and try to make every day memorable and fun. It’s my favorite time of the year.  Thanksgiving is next week, and Christmas is just 38 days away!!! My family and friends always expect me to serve them some masterpiece.

Ingredients

Sparkling Cranberries:

2 cups fresh firm cranberries- wash and sort out any that don’t look so great

½ cup water

1 cup sugar

White Chocolate Cheesecake:

6 oz. white chocolate-finely chopped

1/3 cup heavy cream

16 oz. cream cheese-room temperature

½ cup sugar

1 teaspoon vanilla

2 eggs slightly beaten

2 Tablespoons corn starch

Cranberry Cake:

2 cups+2 Tablespoons all-purpose flour

1 and 1/3 cups sugar

2 teaspoons baking powder

¼ teaspoon salt

1 cup unsalted butter-softened

2 eggs-room temperature

1 ½ teaspoons vanilla

2/3 cup sour cream

2/3 cup milk

2 cups fresh cranberries

1 ½ Tablespoons flour-to toss the cranberries

White Chocolate Frosting:

7 oz. white chocolate-finely chopped

¼ cup heavy cream

1 cup unsalted butter-room temperature

1 ½ teaspoons vanilla

¼ teaspoon salt

 3 ½-4 cups powdered sugar

3 Tablespoons heavy cream-or more if needed

Instructions

To make the Sparkling Cranberries:

 In a medium saucepan combine ½ cup water and ½ cup sugar and bring to a boil over medium heat until sugar is fully dissolved, about 3 minutes.

Remove from heat and stir in 2 cups of cranberries. Make sure each cranberry is well coated.  Let them sit in the syrup for 5 minutes.

Next, using a slotted spoon, transfer cranberries to a wire rack, and let them dry for at least an hour. After that time the cranberries should be dry but sticky.

In a bowl place ½ cup sugar. Working in small batches, roll cranberries in sugar until they are fully coated. Let them sit on a sheet of parchment paper for another hour until dry. Store them in the fridge in an air-tight container.

White Chocolate Cheesecake:

Preheat the oven to 350 F. Grease 8-inches springform pan with cooking spray and line the bottom with parchment paper. Wrap the pan in 2 layers of heavy-duty aluminum foil to make sure no water leaks in during the baking in a water bath.

Place 6 oz. finely chopped white chocolate in a heatproof bowl.

Heat 1/3 cup of heavy cream until starts to boil, then pour over chopped chocolate. Let it sit for 2 minutes then stir gently with a rubber spatula until chocolate is completely melted and smooth. Set aside to cool slightly.

Beat softened cream cheese with sugar and vanilla until smooth. Mix in corn starch. Add eggs and mix on low just to combine.

Running your mixer on low, slowly pour in melted white chocolate. Do not over mix.

Pour the mixture in prepared pan. Place the pan in a roasting pan and fill with warm water halfway true the height of the springform pan and place in preheated oven. Bake 50-60 minutes, or until the center has set. Tent the top with aluminum foil if it starts browning. Remove from water bath and cool to room temperature, then cover and place in the fridge to cool for 4 hours or preferably overnight. Remove the ring from springform pan the next day, when assembling the cake.

Cranberry Cake Layers:

Preheat the oven to 350 F.

Grease two 8 inches round cake pans with cooking spray and line the bottoms with a circle of parchment paper. If you have baking stripes, I suggest you use them to gen nice flat cake layers.

 In a large bowl stir together 2 cups and 2 Tablespoons flour, 1 and 1/3 cups of sugar, 2 teaspoons baking powder and ¼ teaspoon salt.

Add softened butter, 2 eggs, 1 and ½ teaspoons vanilla, 2/3 cup milk and 2/3 cup sour cream. Slowly mix just until smooth, do not overmix the batter. Scrape down the bowl with a rubber spatula to make sure everything is combined evenly.

Toss cranberries with 1- ½ Tablespoons of flour and fold them in the batter.

Divide the batter between the pans and bake 30-35 minutes or until a toothpick inserted in the center comes out clean.

Cool the cakes in the pans for 10 minutes then remove to a rack to cool completely. If you bake the cakes a day ahead before assembling the cake, cool completely to room temperature, then place on a tray lined with a parchment paper, cover with foil and refrigerate overnight.

White Chocolate Frosting:

When your cakes and cheesecake is cooled completely and you are ready to assemble the cake, make the frosting.

Over a double broiler melt finely chopped chocolate until completely melted and smooth. Gently stir in ¼ cup of heavy cream and set aside to cool to room temperature.

Beat softened butter, vanilla, and salt. While mixing on low, slowly pour in melted white chocolate. Gradually add about half of powdered sugar. The mixture should be thick. Add 3 Tablespoons of heavy cream and mix well to combine. Gradually add remaining powdered sugar. If the frosting is too thick for spreading add more heavy cream. If it’s too thin add more powdered sugar.

Assembling the cake:

Place one cranberry cake layer on a serving plate.  Spread a thin layer of frosting over the cake. Top with white chocolate cheesecake. Be careful cheesecake is very tender.

Spread a thin layer of frosting over the cheesecake and top with the second cranberry cake layer. Cover the cake completely with frosting and place in the fridge until ready to serve. Refrigerate at least 1 hour before slicing and serving or else the cake may fall apart as you cut.

Garnish with sugared cranberries before serving.

Store leftovers in the fridge.

No Bake Peach Jello Lasagna

 No Bake Peach Jello Lasagna is perfect summer dessert recipe- light, easy and no oven required!!!  If you like peaches and cream, you’ll love this melt-in-your-mouth dessert lasagna. It’s a quick and easy recipe for a refreshing summer treat with a few simple ingredients: Golden Oreo, peaches, whipped cream, peach Jello, cream cheese, white chocolate, and peach Greek yogurt. Delicious layered peach dessert is a twist on my Strawberry Jello Lasagna.

Since fresh peaches are in full season during the summer, it’s the perfect time for quick and easy peach desserts recipe. By the way, when the weather is warm no one likes to heat the oven, but we all love to enjoy delicious sweet treats.

That’s the reason why everybody looks for easy no-bake summer dessert recipes, like this one.

Ingredients

For Oreo Crust:

36 Golden Oreo cookies

½ cup unsalted butter-melted

Peach Cheesecake Layer:

1 teaspoon gelatin

1 Tablespoon water

½ cup unsalted butter-softened

1 cup powdered sugar

8 oz. cream cheese-softened

1 teaspoon vanilla

1 ¼ cup whipped cream

1 ¼ cup small diced peaches

Peach Jello Layer:

3 oz. peach flavored gelatin (like Jello)

½ cup boiling water

1 cup peach Greek yogurt

4 cups whipped cream

a few drops of orange food coloring-optional

Topping:

2–3 cups whipped cream

4–5 oz. white chocolate bar to make the curls

Instructions

Crust:

To make the crust, ground whole Oreo cookies with the filling in a food processor to make fine crumbs. In a bowl stir together ½ cup melted butter with Oreo crumbs until evenly moistened, then press the mixture in the bottom of 9 x 13 -inch dish, set in the freezer to firm while making cheesecake layer.

Cheesecake Layer:

Dissolve 1 teaspoon gelatin in 1 Tablespoon cold water, set aside to bloom. Melt the gelatin and set aside to cool.

In a bowl cream together ½ cup softened butter, 8 oz. softened cream cheese, vanilla, and 1 cup powdered sugar until smooth and creamy. Add 1 ¼ cup whipped cream and mix to combine. Then, pour in melted gelatin and mix to combine.

Using a rubber spatula, gently fold in diced peaches and spread the mixture over chilled crust. Place in the fridge.

Peach Jello Layer:

In a large heatproof bowl place peach Jello, add ½ cup boiling water and stir until completely dissolved. Whisk in 1 cup peach Greek yogurt until combine.

Add 4 cups whipped cream and mix until combine evenly. You can add a few drops of orange food coloring if desired. Pour the mixture over the cream cheese layer and smooth the top.

Refrigerate for 2-3 hours until set.

Topping:

Spread 2 cups whipped cream on top.

To make the curls, carefully draw a vegetable peeler (or very thin knife)across the broad surface of a bar of white chocolate at room temperature. Sprinkle curls on top. Refrigerate for 2 more hours before serving, or overnight.

Store in the fridge.