Category: Recipes

  • Homemade Lemon Powder: How to Make and Use This Versatile Seasoning in the Kitchen

    Homemade Lemon Powder: How to Make and Use This Versatile Seasoning in the Kitchen

    Learn how to make lemon powder at home and discover why it is the sustainable ingredient that enhances sweets, savory treats and drinks.

    Lemon powder transforms simple discarded peels into an aromatic, economical and sustainable seasoning.

    It only takes a few steps to dry and grind the peel, creating a fine powder capable of enhancing the flavor of cakes, fish, salads and even drinks.

    In addition to reducing waste, this technique preserves citrus freshness for months, ensuring a touch of summer in your recipes all year round.

    Why adopt lemon powder in your kitchen?

    • Intense and fresh aroma that enhances sweet and savory dishes.
    • Intelligent waste management : uses the bark, a part rich in essential oils.
    • Versatility : fits in a small jar, yields small portions and lasts for months.

      How to Make Your Own Lemon Powder

      1. Choose organic lemons

      Choose fruits without pesticides to avoid chemical residues on the skin.

      2. Wash and peel

      Wash and dry the lemons thoroughly. Using a peeler, remove only the yellow part, avoiding the bitter white pith.

      3. Dry the shells

        • In the sun : spread on a clean cloth for 2–3 days, collecting at night.
      • In the oven : bake at 50°C, door ajar, for 2–3 hours.
      • In the dehydrator : dry at 45°C for about 5 hours.

      4. Grind and sieve

      Blend the crispy shells in a food processor or grinder until they form a fine powder. Sieve to make a uniform consistency.

      5. Store correctly

      Store in an airtight container, away from light and moisture. Lemon powder maintains its full aroma for several months.

      Creative usage ideas

      In sweets and desserts

      Sprinkle on cakes, cookies, muffins and custards for an elegant citrus touch.

      In savory dishes

      Season fish, risottos, marinades or roasted vegetables. A drizzle of olive oil and a pinch of lemon powder creates an instant Mediterranean flavor.

      In refreshing drinks

      Add to tea, ice water or mocktails for a refreshing boost.

      In salad dressings

      Combine with mustard, honey and olive oil: the subtle acidity balances the sauce and awakens palates.

      LIMAO

      Making lemon powder is simple, sustainable and promises an irresistible citrus scent in any dish.

      With a few lemons, gentle heat, and a grinder, you create a chef’s ingredient—made by you and always on hand in the pant

  • Classic Pound Cake Recipe

    Classic Pound Cake Recipe

    Rich, Buttery, and Timeless

    Prep Time: 15 minutes
    Bake Time: 55–65 minutes
    Total Time: 1 hour 15 minutes
    Servings: 10–12 slices
    Difficulty: Easy
    Category: Dessert, Cake
    Cuisine: American, Traditional


    Why You’ll Love This Recipe

    This classic pound cake is pure simplicity: rich, dense, buttery, and melt-in-your-mouth tender. The name comes from the traditional ratio—a pound each of butter, sugar, eggs, and flour—but this slightly updated version gives you all the texture and flavor you love in a more manageable quantity.

    Whether you serve it plain, with berries, a dusting of powdered sugar, or a drizzle of glaze, this cake never goes out of style.

    “Simple ingredients. Timeless flavor. This is your forever pound cake.”


    Ingredients

    • 1 cup (225g) unsalted butter, softened

    • 1 cup (200g) granulated sugar

    • 5 large eggs, room temperature

    • 2 cups (240g) all-purpose flour

    • 1 tsp baking powder

    • 1/4 tsp salt

    • 1/4 cup (60ml) milk

    • 1 tsp vanilla extract


    ‍ Step-by-Step Instructions

    Step 1: Preheat & Prepare

    • Preheat oven to 350°F (175°C).

    • Grease and flour a 9×5 inch loaf pan or line with parchment paper.

    Step 2: Cream the Butter & Sugar

    • In a large mixing bowl, beat butter and sugar together using a hand mixer or stand mixer on medium speed until light and fluffy (about 3–4 minutes).

    Step 3: Add Eggs

    • Add eggs one at a time, beating well after each addition.

    • Scrape down the sides of the bowl as needed.

    Step 4: Mix Dry Ingredients

    • In a separate bowl, whisk together the flour, baking powder, and salt.

    Step 5: Combine Wet & Dry

    • Add half of the dry mixture to the butter mixture. Mix until just combined.

    • Add the milk and vanilla, mix briefly.

    • Add remaining dry ingredients and mix until just combined. Do not overmix.

    Step 6: Bake

    • Pour the batter into the prepared loaf pan. Smooth the top with a spatula.

    • Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

    Step 7: Cool & Serve

    • Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

    • Slice and enjoy plain or with your favorite toppings!


    Optional Toppings & Serving Ideas

    • Dust with powdered sugar

    • Top with fresh berries and whipped cream

    • Add a lemon or vanilla glaze

    • Serve with ice cream and caramel sauce

    • Toast a slice for breakfast and serve with butter or jam


    Baker’s Tips

    • Use room-temperature butter and eggs for the best texture.

    • Don’t overmix after adding the flour—this keeps your pound cake tender.

    • Use a metal loaf pan for even browning and a crisp crust.

    • For extra lemon flavor, add 1 tsp lemon zest to the batter.


    Storage & Freezing

    • Room Temp: Store tightly wrapped for up to 4 days.

    • Fridge: Store in an airtight container for up to 1 week.

    • Freezer: Wrap cooled slices or whole loaf in plastic wrap + foil. Freeze up to 3 months. Thaw at room temp.


    ❓ FAQ

    Can I make this in a bundt pan?
    Yes! Double the recipe and bake for 60–75 minutes in a well-greased 10- or 12-cup bundt pan.

    Can I add flavors like lemon or almond?
    Absolutely! Swap vanilla for almond extract or add zest of 1 lemon or orange to the batter.

    Why is my pound cake dense or dry?
    Make sure you cream the butter and sugar properly, and don’t overbake. Overmixing after adding flour can also make it tough.


    Nutrition (Per Slice — 12 Servings)

    • Calories: ~290

    • Carbohydrates: 24g

    • Fat: 20g

    • Protein: 4g

    • Sugar: 16g


    More Classic Cakes You’ll Love


    “The perfect pound cake is all about balance: richness, texture, and that deep buttery aroma that lingers in the air and your memory.”

  • Stuffed Cabbage Rolls with Garlic Tomato Sauce & Cheese

    Stuffed Cabbage Rolls with Garlic Tomato Sauce & Cheese

    Prep Time: 25 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 25 minutes
    Servings: 4–6
    Cuisine: Eastern European-Inspired
    Category: Dinner, Comfort Food
    Difficulty: Medium


    About This Recipe

    These stuffed cabbage rolls are hearty, comforting, and packed with flavor. Made with tender cabbage leaves filled with a savory mixture of ground beef, rice, onion, and spices, then baked in a tangy, spicy chili garlic tomato sauce and topped with melty cheese—this dish is a family favorite with rustic charm.

    It’s the kind of meal that feels like home, and it’s perfect for batch cooking, dinner parties, or cozy weekends.

    “Soft cabbage. Savory filling. A touch of spice. This is comfort food wrapped in leaves.”


    Ingredients

    For the Filling

    • 8–10 cabbage leaves

    • 1 lb lean ground beef

    • 1 beaten egg

    • 1 cup cooked rice (precooked recommended)

    • 1/2 cup milk

    • 2 cloves garlic, crushed

    • 1/2 medium onion, finely chopped

    • 1 tsp salt

    • 1 1/2 tsp black pepper

    • Cheese of your choice, for topping (mozzarella, cheddar, or Parmesan)

    For the Sauce

    • 1 (8 oz) can tomato sauce

    • 1/2 tbsp sugar

    • 2–3 tbsp chili garlic sauce

    • 1/2 tsp lemon juice


    ‍ Instructions

    Step 1: Prepare the Cabbage Leaves

    1. Bring a large pot of salted water to a boil.

    2. Core the cabbage by cutting around the stem at a 45° angle, about 1 1/2 inches deep. Remove the core.

    3. Carefully place the whole cabbage into the boiling water.

    4. Boil for about 5 minutes, then use tongs to peel away 8–10 outer leaves.

    5. Set the leaves aside to cool. You may trim the thick stem of each leaf to make rolling easier.


    Step 2: Make the Filling

    1. In a mixing bowl, beat the egg with milk.

    2. Add ground beef, crushed garlic, chopped onion, salt, pepper, and cooked rice.

    3. Mix until well combined. This will be your savory stuffing.


    Step 3: Make the Sauce

    1. In a separate bowl, combine:

      • Tomato sauce

      • Sugar

      • Chili garlic sauce

      • Lemon juice

    2. Stir until fully incorporated. Taste and adjust spice level if needed.


    Step 4: Assemble the Rolls

    1. Take a cooled cabbage leaf and place about 1/4 cup of filling in the center.

    2. Fold in the sides, then roll it up like a burrito.

    3. Repeat until all filling is used.


    Step 5: Bake the Rolls

    1. Preheat your oven to 350°F (175°C).

    2. Spread a thin layer of sauce in the bottom of a casserole dish.

    3. Place cabbage rolls seam-side down, tightly packed together.

    4. Pour the remaining sauce over the rolls.

    5. Cover the dish with foil or a lid.

    6. Bake for 1 hour, until the meat is fully cooked and the flavors meld.


    Step 6: Add Cheese & Finish

    1. Remove from the oven.

    2. Sprinkle grated cheese over the hot rolls.

    3. Return to oven for 5–10 minutes, uncovered, until the cheese is melted and bubbly.


    ️ Serve & Enjoy

    Serve hot with:

    • A side of mashed potatoes or crusty bread

    • Sour cream or a dollop of plain yogurt

    • A crisp green salad or pickled vegetables

    “The kind of dish that brings people together—it’s warm, filling, and full of flavor.”


    Storage & Reheating

    • Fridge: Store leftovers in an airtight container for up to 4 days.

    • Freezer: Freeze tightly wrapped rolls before or after baking for up to 3 months. Thaw overnight in the fridge.

    • Reheat: Bake covered at 350°F until heated through or microwave individual portions.


    Variations & Tips

    Tip or Swap Try This
    No beef? Use ground turkey, chicken, or plant-based crumbles.
    Extra veggie? Add finely chopped carrots or spinach to the filling.
    More kick? Use hot sauce or red chili flakes in the sauce.
    Rice replacement Try quinoa or riced cauliflower for a low-carb twist.

    FAQ

    Can I use uncooked rice?
    It’s best to use precooked rice. Uncooked rice may not cook evenly inside the rolls.

    Can I make this ahead of time?
    Yes! Assemble the rolls and store them in the fridge (unbaked) for up to 24 hours before baking.

    Is it spicy?
    You can control the heat! Use less chili garlic sauce for a milder flavor.


    Nutrition (Per Roll – Approximate)

    • Calories: 240

    • Protein: 17g

    • Carbs: 14g

    • Fat: 12g

    • Fiber: 2g


    More Comfort Food Recipes You’ll Love


    “Stuffed cabbage rolls are like a warm hug from the kitchen—wholesome, filling, and made with love.”

  • 5-Minute Wheat-Free Oatmeal Pancake (Low-Carb, Diabetic-Friendly, Guilt-Free)

    5-Minute Wheat-Free Oatmeal Pancake (Low-Carb, Diabetic-Friendly, Guilt-Free)

    Prep Time: 2 minutes
    Cook Time: 3 minutes
    Total Time: 5 minutes
    Servings: 2–3 pancakes
    Dietary Tags: Wheat-Free, Low-Carb, Gluten-Free, Diabetic-Friendly, Dairy-Free


    ✨ Why You’ll Love This Recipe

    Forget the bread and embrace this light, fluffy, wheat-free pancake that’s ready in just 5 minutes! Whether you’re avoiding gluten, managing blood sugar, or just want a cleaner, healthier alternative to traditional bread, this recipe delivers.

    No wheat, no guilt
    Low in carbs & calories
    Ready in 5 minutes
    Versatile for sweet or savory fillings
    Perfect for diabetic, low-carb, and gluten-free diets

    “This healthy pancake is your new go-to bread substitute—fluffy, fast, and full of filling possibilities!”


    Ingredients

    For the Pancake Batter:

    • 1 cup water

    • 1/2 cup oat flour (or grind oats into flour)

    • 1 pinch salt

    Optional Filling Suggestions:

    • 2 eggs, beaten

    • Tomato slices, to taste

    • Shredded, seasoned chicken, to taste

    • Olive oil, for cooking

    • Salt, to taste


    ‍ How to Make It

    1. Blend the Batter

    Add water, oat flour, and a pinch of salt to a blender or mixing bowl.
    Blend or whisk until smooth and lump-free. The consistency should resemble thin pancake batter.

    2. Cook the Pancake

    • Heat a non-stick skillet over medium-low heat.

    • Add a drizzle of olive oil and spread it around the pan.

    • Pour in enough batter to cover the base thinly.

    • Let it cook for 1–2 minutes, until the top looks dry and the bottom is set.

    • Flip and cook for another minute on the other side.

    Repeat with remaining batter. This recipe yields about 2 to 3 pancakes, depending on size and thickness.


    Filling & Serving (Optional but Delicious!)

    Use the same pan for a quick, protein-packed filling:

    1. Make the Filling

    • Add another touch of olive oil over low heat.

    • Add tomato slices, then pour in the beaten eggs with a pinch of salt.

    • Let the eggs set slightly, then add shredded cooked chicken on top.

    2. Assemble & Toast

    • Place a cooked oatmeal pancake on top of the egg and chicken.

    • Let it warm through for 1–2 minutes.

    • Flip gently to toast the other side.

    Slice, serve, and enjoy immediately!

    “It’s light, golden, and loaded with flavor—no wheat, no worries.”


    Smart Substitutions & Variations

    This pancake is a blank canvas—feel free to experiment with different fillings or flavors.

    Ingredient Swap Try This
    Tomatoes Zucchini, spinach, bell peppers
    Chicken Ham, turkey, shredded tofu, sautéed mushrooms
    Eggs Egg whites, vegan egg replacer
    Oat flour Almond flour, chickpea flour, or flaxmeal (adjust liquid)

    Nutritional Benefits

    • Oat flour provides fiber and steady energy.

    • No refined carbs makes it suitable for diabetics and keto-lite eaters.

    • High in protein when filled with eggs or lean meats.

    • Heart-healthy when made with olive oil.


    Storage & Meal Prep

    • Make ahead: Cook and store pancakes in an airtight container in the fridge for up to 3 days.

    • Reheat: Toast in a dry skillet or microwave for 30 seconds.

    • Freeze-friendly: Stack with parchment and freeze in a zip-top bag for up to 1 month.


    Frequently Asked Questions

    Can I make this sweet instead of savory?
    Yes! Skip the salt and add a bit of cinnamon, vanilla, or honey to the batter. Fill with peanut butter and banana, or yogurt and berries.

    Is oat flour gluten-free?
    Yes, as long as you use certified gluten-free oats or oat flour.

    Can I use cooked oats instead of oat flour?
    No, this recipe needs flour-like texture for a pancake structure. You can grind oats in a blender to make oat flour.

    Can I add spices?
    Absolutely. Garlic powder, turmeric, chili flakes, or Italian herbs all work beautifully depending on your filling.


    Serve It With:

    • A side of fresh salad or steamed veggies

    • A dollop of Greek yogurt or hummus

    • A drizzle of garlic sauce or hot sauce

    • Avocado slices and lemon juice for a clean, light meal


    More Wheat-Free Quick Meals

    • Cornstarch Yogurt Cake (5-Minute, No Wheat!)

    • 10-Minute Blender Orange Cake

    • Cloud-Soft Condensed Milk Bread (No Kneading)

    • Savory Egg Muffins with Oats & Veggies


    “Forget bread—this oat pancake is faster, healthier, and so easy it becomes a habit.”

  • Soft and Moist Banana Bread Recipe Without a Mixer

    Soft and Moist Banana Bread Recipe Without a Mixer

    Sliced moist banana bread on a wooden board with ripe bananas in background
    This soft and moist banana bread recipe is the kind of effortless baking I adore no mixer, no fuss, and no compromise on flavor or texture. As a chef, I love returning to classics like this. With just one bowl and a wooden spoon, you’ll whip up a loaf so tender, sweet, and aromatic that it disappears within hours (sometimes minutes!) of slicing.

    Whether it’s breakfast, a mid-day snack, or a cozy evening treat with tea, this banana bread always fits the moment. And because it’s customizable, you can toss in chocolate chips, nuts, or even dried fruit to suit your craving or pantry stash. It’s humble, it’s nostalgic and it’s absolutely irresistible.

    “No mixer. No problem. This banana bread proves all you need is ripe bananas and a little love.” – @BowlAndSpoonBaker

    Why This Banana Bread Recipe Stands Out
    No mixer needed – Just a bowl, a fork, and a spoon to get started.
    Super moist texture – Thanks to overripe bananas, brown sugar, and oil or melted butter.
    Quick prep – Ready to bake in under 15 minutes.
    Versatile add-ins – Nuts, chocolate chips, cinnamon, or dried fruits can all join the party.
    One-bowl recipe – Easy cleanup and even easier to memorize.
    Craving more no mixer magic? Try our microwave banana condensed milk cake or the easy orange blender cake both just as low-effort and delicious.

    Ingredients
    3 overripe bananas, mashed
    2 large eggs, at room temperature
    1/2 cup vegetable oil or melted butter
    3/4 cup brown sugar
    1 teaspoon vanilla extract
    1 1/2 cups all-purpose flour
    1 teaspoon baking soda
    1/2 teaspoon salt
    1/2 teaspoon cinnamon (optional)
    1/2 cup chopped nuts or chocolate chips (optional)
    Step by Step Instructions
    1: Preheat and Prepare
    Preheat your oven to 350°F (175°C).
    Grease a 9×5-inch loaf pan with butter or oil, or line with parchment paper.
    2: Mix the Wet Ingredients
    In a large bowl, mash the bananas until smooth.
    Add the eggs, vegetable oil or melted butter, brown sugar, and vanilla extract. Mix well with a spoon or spatula.
    3: Add Dry Ingredients
    Sprinkle in the flour, baking soda, salt, and cinnamon if using.
    Gently stir until just combined. Do not overmix.
    4: Fold in Extras
    Fold in chopped nuts, chocolate chips, or dried fruit if desired.
    5: Bake
    Pour the batter into the prepared loaf pan and smooth the top.
    Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
    6: Cool and Serve
    Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
    Slice, serve, and enjoy!
    “Banana bread is comfort baked into a loaf. Simple, satisfying, and soul-soothing.” – @BananaBreadBliss

    Banana Bread Recipe Prep
    No-mixer banana bread made with ripe bananas, brown sugar, and a touch of cinnamon—fluffy, moist, and easy!
    Tips for Extra Moist and Flavorful Banana Bread
    Use black-speckled bananas: The darker, the sweeter and softer your banana bread will be.
    Don’t overmix: This can make the bread dense and tough. Just stir until combined.
    Let it rest: Banana bread tastes even better the next day as the flavors settle.
    Add a sprinkle of cinnamon sugar: On top of the batter before baking for a sweet, fragrant crust.
    If you’re looking for more dreamy, soft bakes, check out our soft milk brioche or pineapple quick bread both pillowy and packed with flavor.

    Flavor Variations You’ll Love
    Banana chocolate swirl: Melt dark chocolate and swirl into the batter before baking.
    Peanut butter banana bread: Add 2-3 tablespoons of peanut butter to the batter.
    Banana coconut crunch: Add shredded coconut and top with a sprinkle of turbinado sugar.
    Glazed banana loaf: Drizzle cooled slices with a simple glaze of powdered sugar and milk.
    How to Perfect Banana Bread Texture and Flavor
    Secrets to the Softest Crumb
    When I make banana bread, I’m not just chasing flavor I’m after the perfect texture too. That signature moist and tender crumb, slightly sticky but never soggy, is what makes this bread unforgettable. Over the years, I’ve discovered a few kitchen-tested tips that make all the difference:

    ×
    Banana ripeness matters: The darker and spottier your bananas, the sweeter and more moist the loaf will be. Aim for bananas with black patches on the peel.
    Brown sugar over white: The molasses in brown sugar locks in moisture and deepens the flavor profile.
    Oil vs. butter: Oil makes the texture a bit denser and more moist, while butter adds a richer taste. I often blend the two for the best of both worlds.
    No overmixing: Stir just until the flour disappears extra mixing develops gluten and can make the bread chewy.
    “Banana bread is like a warm hug for your taste buds get the texture right, and they’ll never forget it.” – @BananaBreadWhisperer

    Want to master more soft and flavorful bakes? Try our cloud-soft condensed milk bread or the delicate texture of our Japanese cheesecake both have melt-in-your-mouth softness that rivals any bakery.

    Smart Add-Ins That Enhance Without Overpowering
    What makes banana bread even more exciting is how customizable it is. I love adding in ingredients that bring texture, richness, or a surprise pop of flavor. Just remember, too many add-ins can weigh down the loaf, so keep it balanced. Here’s a table of popular mix-ins and what they bring to the recipe:

    ×
    Chopped walnuts or pecans: Add crunch and earthiness. Toast them beforehand for more depth.
    Mini chocolate chips: Melt slightly as the bread bakes, giving little pools of sweetness.
    Dried cranberries or raisins: Add chew and a tangy contrast to the sweet banana.
    Toasted coconut flakes: Provide nuttiness and texture, especially on top.
    Orange zest: Brightens up the flavor with citrus notes great when paired with chocolate chips.
    Love building creative bread recipes from scratch? Explore our pineapple quick bread or cheese potato bread in a pan for more flavor-packed ideas that start with a simple batter.

    Banana Bread Presentation and Serving Ideas
    Make It Look as Good as It Tastes
    Banana bread doesn’t have to be plain. You can easily elevate it with simple presentation tricks and fun serving ideas. Here’s how I love to style and serve it, especially when I’m hosting brunch or gifting loaves during the holidays:

    Banana slice topping: Before baking, place thin slices of banana on top of the batter for a rustic and beautiful finish.
    Sprinkle with turbinado sugar: Adds a crunchy, caramelized crust to the top of the loaf.
    Serve with spreads: Pair slices with honey butter, whipped cream cheese, or chocolate hazelnut spread.
    Make it a dessert: Toast slices and top with vanilla ice cream and caramel sauce.
    Want more recipes that double as dessert or snack? Our Nutella doughnuts and Reese’s caramel cheesecake bring indulgence to any table, just like a dressed-up banana bread slice.

    ×
    “A beautiful banana bread loaf turns a simple kitchen moment into something worth sharing.” – @BakeToImpress

    How to Store and Reheat Banana Bread Like a Pro
    If you’re lucky enough to have leftovers, storing banana bread correctly will keep it moist and flavorful for days. Here’s my go-to storage method for best results:

    Room temperature: Wrap tightly in plastic wrap or foil and store in an airtight container for up to 4 days.
    Refrigerator: If your kitchen is warm, store in the fridge, but warm slices before serving for best texture.
    Freezer: Freeze whole loaves or slices wrapped tightly in plastic and foil for up to 3 months. Thaw overnight at room temp or microwave individual slices for 20 seconds.
    Need more freezer-friendly recipes? Our easy cinnamon rolls and 10-minute skillet bread freeze beautifully and reheat like a dream.

    “Good banana bread stays soft for days. Great banana bread gets devoured before the sun sets.” – @SliceOfHomeChef

    Nutrition Facts (Per Serving – Based on 12 Slices)
    Calories: 240
    Carbohydrates: 33g
    Protein: 3g
    Fat: 10g
    Sugar: 14g
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    Frequently Asked Questions
    Can I freeze banana bread?
    Yes! Wrap tightly in plastic wrap and foil or store in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature or microwave for a quick slice of comfort.

    ×
    Can I make muffins instead?
    Absolutely. Divide the batter into a greased or lined muffin tin and bake at 350°F for 18-22 minutes.

    Can I reduce the sugar?
    Yes, you can reduce the brown sugar to ½ cup for a less sweet loaf. Ripe bananas already provide natural sweetness.

    What’s the best oil or fat to use?
    Melted butter gives a richer flavor, while vegetable oil makes the loaf a little moister. Coconut oil works well too!

    ×
    Can I make this gluten-free?
    Yes! Use a 1:1 gluten-free flour blend. Just make sure it includes xanthan gum or similar for structure.

    “Banana bread isn’t just a recipe it’s a mood. Warm, nostalgic, and better when shared.” – @LoafLoveBakes

    More Comforting Bakes to Try
    Easy Homemade Cinnamon Rolls
    Easy Vanilla Pound Cake
    Quick Banana Condensed Milk Cake
    Fluffy Homemade Doughnuts
    Easy Orange Blender Cake

  • Easy Chocolate Croissants Recipe

    Easy Chocolate Croissants Recipe

    Prep Time: 10 minutes
    Cook Time: 15–18 minutes
    Total Time: 25–30 minutes
    Servings: 6–8 croissants
    Category: Breakfast, Dessert
    Cuisine: French-inspired
    Difficulty: Easy

    Introduction

    Nothing says indulgent breakfast or effortless dessert like warm, flaky chocolate croissants! With just a handful of ingredients and no special skills required, these buttery treats can be made in under 30 minutes using store-bought puff pastry. Whether you’re serving them at brunch or sneaking one with your coffee, these croissants will become a go-to favorite.


    Ingredients

    • 1 sheet puff pastry, thawed

    • 1/2 cup chocolate chips or chocolate bar pieces (semi-sweet or dark chocolate)

    • 1 egg, beaten (for egg wash)

    • 1 tablespoon butter, cut into small cubes (optional, for brushing tops)


    ‍ Instructions

    Step 1: Preheat the Oven

    Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper or a silicone baking mat.

    Step 2: Cut the Puff Pastry

    Unroll the thawed puff pastry onto a lightly floured surface. Use a sharp knife or pizza cutter to divide it into triangles—like slicing a pizza. You should get about 6 to 8 triangles, depending on the size of your sheet.

    Step 3: Add the Chocolate

    Place a spoonful of chocolate chips or a piece of chocolate bar near the wide end of each triangle. You can adjust the amount based on how chocolatey you want your croissants.

    Step 4: Roll the Croissants

    Starting at the wide end, gently roll each triangle toward the pointed tip to form a crescent shape. Tuck the ends under slightly and place the croissants seam-side down on your prepared baking sheet.

    Step 5: Apply Egg Wash

    Brush each croissant with beaten egg. This helps give them that beautiful golden shine as they bake.

    Step 6: Optional Butter Topping

    Dot each croissant with a tiny cube of butter for added richness and bakery-style flavor. This step is optional but highly recommended.

    Step 7: Bake

    Place the baking sheet in the oven and bake for 15–18 minutes, or until the croissants are puffed up and golden brown.

    Step 8: Cool and Serve

    Allow to cool slightly before serving. Be careful—the chocolate inside will be hot and melty!


    Serving Suggestions

    • Dust with powdered sugar for a classic finish.

    • Serve alongside coffee, tea, or hot cocoa for a cozy breakfast.

    • Pair with fresh berries or a drizzle of caramel sauce for an elegant dessert.


    Storage & Reheating

    • Store: Leftover croissants can be stored in an airtight container at room temperature for up to 2 days.

    • Reheat: Warm in a 300°F (150°C) oven for 5 minutes or microwave for 15–20 seconds to revive the flakiness.


    Tips & Variations

    • Make it Nutella-style: Spread a teaspoon of hazelnut spread on each triangle before rolling.

    • Switch up the chocolate: Try white chocolate, dark chocolate, or caramel chips.

    • Add crunch: Sprinkle sliced almonds on top before baking.

    • Mini Croissants: Use smaller triangles for bite-sized party treats.


    ❓FAQs

    Can I make these ahead of time?
    Yes! Assemble the croissants and refrigerate them overnight on the baking tray. In the morning, bake as instructed.

    Can I freeze them?
    Yes. Bake and cool completely, then freeze in a ziplock bag. Reheat in the oven until warmed through.

    Can I use homemade puff pastry?
    Absolutely, if you prefer! Store-bought just saves time and still yields amazing results.

  • Cheesy Garlic Parmesan Chicken Pasta Skillet

    Cheesy Garlic Parmesan Chicken Pasta Skillet

    A creamy, cheesy one-skillet chicken pasta dish that’s packed with flavor and comes together in just 30 minutes. Perfect for busy weeknights!


    Ingredients

    • 2 tbsp olive oil

    • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

    • Salt and pepper, to taste

    • 1 tsp garlic powder

    • 1 tsp Italian seasoning

    • 4 cloves garlic, minced

    • 2 cups chicken broth

    • 1 ½ cups milk

    • 8 oz penne pasta, uncooked

    • 1 cup grated Parmesan cheese

    • 1 ½ cups shredded mozzarella cheese

    • 2 tbsp butter

    • Chopped fresh parsley (optional, for garnish)


    Directions

    1. Heat Skillet
      In a large skillet over medium heat, heat the olive oil.

    2. Cook Chicken
      Add chicken pieces. Season with salt, pepper, garlic powder, and Italian seasoning.
      Cook for 5–7 minutes, until browned and fully cooked.

    3. Add Garlic
      Stir in the minced garlic and sauté for 1 more minute until fragrant.

    4. Add Liquids & Pasta
      Pour in the chicken broth and milk. Stir in the uncooked penne pasta.

    5. Simmer
      Bring to a boil, then reduce heat to low. Cover and simmer for 12–15 minutes, stirring occasionally, until pasta is tender.

    6. Add Cheese & Butter
      Stir in Parmesan cheese, mozzarella, and butter. Mix until melted, smooth, and creamy.

    7. Serve
      Garnish with chopped parsley if desired. Serve hot straight from the skillet!


    ⏱️ Quick Info

    • Prep Time: 10 minutes

    • Cook Time: 20 minutes

    • Total Time: 30 minutes

    • Servings: 4

    • Calories: Approx. 580 per serving


    Tips & Variations

    • Add veggies: Toss in spinach, broccoli, or sun-dried tomatoes during the simmering stage.

    • Spice it up: Add a pinch of red pepper flakes for a kick.

    • Make it extra creamy: Stir in 2 oz cream cheese along with the butter.

  • Amish Hamburger Steak Bake Recipe

    Amish Hamburger Steak Bake Recipe

    Amish Hamburger Steak Bake Recipe

    Servings: 6
    Prep Time: 20 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour 5 minutes


    Ingredients

    For the Hamburger Steaks:

    • 2 lbs ground beef

    • 1 small onion, finely diced

    • 1/2 cup breadcrumbs

    • 1/4 cup milk

    • 2 large eggs

    • 2 tsp Worcestershire sauce

    • 1 tsp salt

    • 1/2 tsp black pepper

    • 1/2 tsp garlic powder

    For the Sauce:

    • 2 tbsp unsalted butter

    • 2 tbsp all-purpose flour

    • 1 1/2 cups beef broth

    • 1 can (10.5 oz) cream of mushroom soup

    • 1/2 cup heavy cream or sour cream

    • Salt & pepper to taste


    Instructions

    1. Prepare the Hamburger Steaks

    • Preheat your oven to 350°F (175°C).

    • In a large bowl, combine ground beef, onion, breadcrumbs, milk, eggs, Worcestershire sauce, salt, pepper, and garlic powder.

    • Mix until well combined, but don’t overmix.

    • Shape into 6–8 oval patties and place in a greased 9×13-inch baking dish.

    2. Make the Creamy Sauce

    • In a medium saucepan, melt butter over medium heat.

    • Stir in flour and cook for 1 minute to make a roux.

    • Gradually whisk in beef broth until smooth and thickened (about 3–5 minutes).

    • Stir in mushroom soup and cream or sour cream. Season with salt and pepper.

    3. Assemble & Bake

    • Pour the mushroom sauce evenly over the hamburger patties.

    • Cover the dish with foil and bake for 35 minutes.

    • Remove foil and bake uncovered for an additional 10 minutes, or until bubbling and the meat is fully cooked (internal temp of 160°F/71°C).

    4. Serve

    • Let rest for 5 minutes before serving.

    • Serve over mashed potatoes, buttered egg noodles, or Amish-style noodles for a classic comfort meal.


    Optional Additions

    • Add sautéed mushrooms or caramelized onions to the sauce for extra flavor.

    • A dash of paprika or thyme can give a herby warmth.

    • Use ground turkey or a mix of beef and pork for variety.


    Storage Tips

    • Fridge: Store leftovers in an airtight container for up to 4 days.

    • Freezer: Freeze individual portions for up to 3 months. Reheat in the oven or microwave.

  • Fresh Fruit Yogurt Bowl

    Fresh Fruit Yogurt Bowl

    Fresh Fruit Yogurt Bowl

    A colorful, nutritious, and refreshing treat that’s ready in minutes!


    Ingredients

    • 1 cup Greek yogurt or plain yogurt

    • ½ cup strawberries, sliced

    • ½ cup grapes

    • ½ cup kiwi, peeled & sliced

    • ½ cup pineapple, diced

    • 1 tbsp chia seeds or poppy seeds ⚫️ (optional)

    • Honey or maple syrup (optional, to taste)


    Instructions

    1️⃣ Scoop yogurt into a bowl.
    2️⃣ Top with strawberries, grapes, kiwi, and pineapple.
    3️⃣ Sprinkle chia or poppy seeds for extra crunch and nutrition.
    4️⃣ Drizzle with honey or maple syrup if you like a touch of sweetness.
    5️⃣ Enjoy as a layered bowl or give it a gentle stir!


    Tips & Variations

    • Swap fruits: Use bananas, blueberries, mango, or whatever is in season.

    • Add crunch: A handful of granola or nuts can turn this into a hearty meal.

    • Make it vegan: Use plant-based yogurt and maple syrup instead of honey.

    • Chill tip: Pre-chill the fruit and yogurt for an extra refreshing experience.

  • Easy Pecan Pie Bars

    Easy Pecan Pie Bars

    A simple, no-fuss dessert with all the flavors of classic pecan pie—no rolling pin or fancy techniques required!


    Ingredients

    Ingredient Quantity
    Refrigerated Pie Crusts 1 package (16 oz)
    Light Corn Syrup 1 cup
    Brown Sugar, packed 1 cup
    Unsalted Butter, melted 1/2 cup
    Large Eggs 3
    Vanilla Extract 1 teaspoon
    Pecan Halves 1 1/2 cups
    Salt 1/4 teaspoon

    Instructions

    1. Preheat Oven
      Preheat your oven to 350°F (177°C). Lightly grease a 9×13-inch baking pan or line it with parchment paper for easier cleanup.

    2. Prepare the Crust
      Roll out the pie crusts and gently press them into the bottom of the prepared pan, trimming and overlapping as needed to fully cover the base.

    3. Make the Filling
      In a large mixing bowl, whisk together the corn syrup, brown sugar, melted butter, eggs, vanilla extract, and salt until smooth. Fold in the pecan halves.

    4. Assemble
      Pour the pecan mixture evenly over the pie crust in the pan.

    5. Bake
      Bake in the preheated oven for 30–35 minutes, or until the filling is set and the top is a deep golden brown.

    6. Cool & Slice
      Allow to cool completely at room temperature. Once cooled, slice into bars and serve.


    Tips & Variations

    • Want it crunchier? Use chopped pecans for even distribution and a crunchier texture.

    • Add a twist: A sprinkle of cinnamon or a splash of bourbon in the filling adds extra warmth and depth.

    • Make it ahead: These bars store well in the fridge for up to 5 days. Just let them come to room temp before serving.

  • Authentic Turkish Bread Recipe: A Journey Through Taste and Tradition

    Authentic Turkish Bread Recipe: A Journey Through Taste and Tradition

    Turkish Bread Recipe Overview
    This foolproof recipe brings the taste of Turkey to your table using simple, wholesome ingredients and traditional methods that ensure success even for beginner bakers.

    Ingredients at a Glance
    Ingredient Quantity Notes
    All-purpose flour or bread flour 500 g (1 pound) Bread flour for better chew, but all-purpose works
    Warm milk 150 ml (5 fl oz) Promotes tender texture and flavor
    Warm water 150 ml (5 fl oz) Activates yeast and hydrates flour
    Salt 1 tsp Enhances flavor
    Dry yeast 2 tbsp Instant or active dry yeast
    Olive oil 3 tbsp Adds richness and softness
    Chopped parsley Optional garnish Fresh flavor for topping
    Chili flakes Optional garnish Adds a gentle heat

    ‍ Step-by-Step Instructions
    1. Activate and Mix
    In a large mixing bowl, whisk together the flour, salt, and dry yeast.

    Add the warm milk and warm water. Stir until combined.

    2. Kneading: The Heart of the Bread
    Add olive oil and knead for about 10 minutes, until the dough becomes smooth and elastic.

    The dough should be slightly tacky but not sticky.

    Pro Tip: Use the heel of your hand to stretch and fold the dough. A stand mixer with a dough hook can also be used for 7–8 minutes on medium speed.

    3. First Rise (Fermentation)
    Form the dough into a smooth ball.

    Lightly coat it in oil and cover the bowl with a towel or plastic wrap.

    Let rise in a warm, draft-free area for 1.5 to 2 hours, or until doubled in size.

    ⏳ Optional cold fermentation: Refrigerate the dough overnight for deeper flavor.

    4. Divide and Shape
    Gently deflate the risen dough and divide into 6 equal pieces.

    Shape each piece into a smooth ball.

    Roll each ball into a flat round, about 6–7 inches in diameter and ½ cm thick.

    5. Cook
    Preheat a non-stick skillet, griddle, or cast-iron pan over medium-high heat.

    Cook each flatbread for 2.5–3 minutes per side, or until golden spots appear.

    As it cooks, the bread should puff up, forming a natural pocket inside.

    Clay oven variation: If using a pizza stone or oven, preheat to 250°C (480°F) and bake for 4–6 minutes until puffed.

    6. Final Touch
    While still warm, brush each bread lightly with olive oil.

    Sprinkle with chopped parsley and chili flakes (or sesame/nigella seeds for a more traditional feel).

    Tips and Tricks for Perfect Turkish Bread
    Use high-protein flour (like bread flour) for stronger gluten development and better puff.

    Don’t over-knead: You want elasticity, but too much can make it tough.

    Hydration matters: Dough should feel soft and pliable, not dry.

    Let it rest: Allowing the dough to rise fully ensures lightness and flavor.

    Use high heat: The puff happens when moisture turns to steam rapidly—so hot pans are key.

    Adding a Personal Touch
    Turkish bread is a canvas—feel free to customize it:

    Herbs: Mix dried oregano, thyme, or mint into the dough.

    Seeds: Sprinkle sesame, nigella (kalonji), or sunflower seeds before baking.

    Cheese: Fold in grated white cheese or feta for a savory twist.

    Sweet Version: Add a touch of sugar and cinnamon and top with honey post-baking.

    ‍♀️ Frequently Asked Questions (FAQs)
    ❓ Can I use all-purpose flour?
    Yes. All-purpose flour yields softer bread, while bread flour gives more chew due to its higher protein content.

    ❓ How long should the dough rise?
    Typically 1.5–2 hours, depending on room temperature. It should double in size.

    ❓ Can I freeze the dough?
    Absolutely. After the first rise, freeze individual dough balls in airtight bags. Thaw in the fridge overnight before shaping and baking.

    ❓ What if I don’t have a bread scorer?
    A sharp knife or razor blade works. Score swiftly to prevent deflating the dough.

    ❓ Can I use a bread machine?
    Yes. Use the “dough” setting to mix and knead. Then continue shaping and cooking manually.

    ️ Serving Ideas
    Wraps: Use as a base for shawarma, döner, or grilled veggies.

    Dipping: Serve with hummus, baba ganoush, or olive tapenade.

    Breakfast: Spread with butter and honey or cream cheese and cucumbers.

    Pizzas: Use as a quick pizza crust—just add toppings and bake.

    Recipe Card
    TURKISH BREAD RECIPE

    ⭐️⭐️⭐️⭐️☆ 4.41 from 10 votes
    Prep Time: 2 hours
    Cook Time: 20 minutes
    Total Time: 2 hours 20 minutes
    Servings: 8
    Calories per serving: ~80 kcal

    Ingredients:
    500g (1 lb) flour (all-purpose or bread)

    150ml (5 fl oz) warm milk

    150ml (5 fl oz) warm water

    1 tsp salt

    2 tbsp dry yeast

    3 tbsp olive oil

    Chopped parsley (optional)

    Chili flakes (optional)

    Instructions:
    In a bowl, combine flour, yeast, and salt. Add warm milk and water. Stir to form a dough.

    Add olive oil and knead until smooth (~10 minutes).

    Form into a ball, oil lightly, cover, and let rise for 1.5–2 hours until doubled.

    Divide into 6 pieces, shape into balls, and roll each flat.

    Cook each piece in a hot pan for 2.5–3 minutes per side.

    Brush with oil and garnish with parsley and chili flakes.

    ✨ Conclusion
    Baking Turkish bread is more than a kitchen task—it’s a celebration of culture, history, and flavor. With a few ingredients and the warmth of your hands, you can recreate a beloved tradition that connects generations.

    Whether you enjoy it plain, filled, or topped, each bite tells a story—and now, it can tell yours too.

     

  • Lemony Blueberry Bread

    Lemony Blueberry Bread

    Prep Time: 15 minutes
    Bake Time: 50–60 minutes
    Total Time: ~1 hour 15 minutes
    Servings: 10 slices
    Pan Size: 9×5-inch loaf pan


    ⭐ Ingredients:

    For the Bread:

    • 1½ cups (190g) all-purpose flour

    • 1 teaspoon baking powder

    • ½ teaspoon baking soda

    • ¼ teaspoon salt

    • ½ cup (115g) unsalted butter, softened

    • ¾ cup (150g) granulated sugar

    • 2 large eggs

    • ⅓ cup (80ml) sour cream or Greek yogurt

    • ¼ cup (60ml) milk (dairy or almond)

    • 2 tablespoons fresh lemon juice

    • 1 tablespoon lemon zest

    • 1 teaspoon vanilla extract

    • 1 cup (150g) fresh or frozen blueberries (if frozen, do not thaw)

    • 1 tablespoon flour (for tossing blueberries)

    Optional Lemon Glaze:

    • ½ cup (60g) powdered sugar

    • 1–2 tablespoons fresh lemon juice

    • ½ teaspoon lemon zest


    Instructions:

    Step 1: Prep

    1. Preheat oven to 175°C (350°F).

    2. Grease and flour a 9×5-inch loaf pan or line with parchment paper.

    Step 2: Mix Dry Ingredients

    1. In a medium bowl, whisk together:

      • Flour

      • Baking powder

      • Baking soda

      • Salt
        Set aside.

    Step 3: Cream Butter & Sugar

    1. In a large mixing bowl, cream the butter and sugar until light and fluffy (about 2–3 minutes).

    2. Add eggs, one at a time, mixing well after each.

    3. Mix in:

      • Sour cream

      • Milk

      • Lemon juice

      • Lemon zest

      • Vanilla extract

    Step 4: Combine Wet & Dry

    1. Gradually add dry ingredients to the wet mixture. Stir until just combined (do not overmix).

    Step 5: Add Blueberries

    1. Toss the blueberries in 1 tablespoon flour to prevent sinking, then gently fold into the batter.

    Step 6: Bake

    1. Pour batter into the prepared loaf pan. Smooth the top.

    2. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

    3. Cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely.


    Optional Lemon Glaze

    Mix together:

    • ½ cup powdered sugar

    • 1–2 tablespoons lemon juice

    • ½ tsp lemon zest

    Drizzle over cooled bread for a sweet-tart finishing touch.


    Serving Ideas:

    • Serve warm with a pat of butter or a dollop of whipped cream.

    • Pair with a hot cup of tea or lemony iced water.

    • Slice and toast leftovers for a citrusy breakfast.


    Storage:

    • Room Temp: Up to 3 days, wrapped tightly.

    • Fridge: Up to 5–6 days.

    • Freezer: Wrap in foil and freeze for up to 3 months. Thaw overnight at room temperature.


    Tips:

    • Want even more zing? Add an extra tablespoon of lemon juice or a splash of lemon extract.

    • If using frozen blueberries, don’t thaw — toss them straight in with flour.

    • Make it a Lemon Blueberry Muffin recipe by scooping into muffin tins and baking for 18–22 minutes at the same temperature.

  • Ultimate Five Cheese Mac and Cheese

    Ultimate Five Cheese Mac and Cheese

    Five Cheese Mac and Cheese is rich, creamy, and loaded with a blend of melty cheeses for the ultimate comfort food that’s gooey, cheesy, and impossible to resist!

    Taking a big scoop of 5 cheese mac and cheese from a baking dish.

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    You’ll never make another mac and cheese recipe again! This incredible dish is made with five different kinds of cheese for a super creamy sauce with lots of cheesy flavor.

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    Table of Contents

    Why this Recipe Works
    Ingredients Needed
    How to Make this 5 Cheese Mac and Cheese
    View more
    Why this Recipe Works
    With easy prep and hands off cooking in the oven, this delicious mac n cheese recipe is the perfect take on the classic dish. You’ll never reach for a boxed mac and cheese once you try this homemade version.

    With rotini pasta that holds lots of cheesy sauce, this baked mac is packed with flavors. Filling, rich, and great for feeding the whole family.

    And for even more fun takes on this pasta classic, try Pulled Pork Mac and Cheese or my Lobster Mac and Cheese if you’re a seafood fan!

    Ingredients Needed
    Labeled ingredients for 5 cheese mac and cheese.
    Pasta: I used rotini, but any kind of smaller or short-cut pasta works fine!
    Shredded Cheese: For this five-cheese pasta, I use cheddar cheese, Pepper Jack, smoked Gouda, mozzarella cheese, and Velveeta.
    Unsalted Butter
    Heavy Cream: Helps thicken up the sauce and gives it a rich, creamy consistency.
    Seasonings: Add some extra flavor with garlic powder, onion powder, ground mustard, paprika, and salt and black pepper to taste.
    How to Make this 5 Cheese Mac and Cheese
    Steps 1 through 4 for making 5 cheese mac and cheese.
    Step 1: Shred all of the cheeses and separate them into two halves.
    Step 2: In a large saucepan melt the butter, then whisk in the heavy cream and bring to a simmer.
    Step 3: Add half of the cheeses along with your seasonings. Whisk until melted and smooth and adjust seasonings to your taste.
    Step 4: Mix in cooked pasta until evenly coated in the cheese sauce.
    Steps 5 and 6 for 5 cheese mac and cheese.
    Step 5: Add half of the cheese macaroni mixture to a baking dish and top with half of the remaining cheese blend.
    Step 6: Top with the other half of the pasta mixture, finish off with the rest of the cheese, and bake uncovered for 30 minutes.
    A wooden spoon in a baking dish full of 5 cheese mac and cheese.
    Recipe Tips
    Allow the mac and cheese to sit for about 15 minutes after baking to thicken up and settle.
    Be sure to cook the pasta to al dente. If you overcook, it will get mushy as it bakes in the cheese sauce.
    For best results, grate your own cheese. Store-bought shredded cheeses are often coated in a fine layer that prevents sticking but also makes them harder to melt.
    Feel free to use any number of different types of cheese to get the exact flavor you want.
    I like to use a curly pasta like fusilli, rotini, or cavatappi for a shape that holds lots of sauce, but other great options are elbow macaroni, rotini, penne, or bow ties!
    For different cheeses, try Monterey Jack, mild cheddar or white cheddar instead of sharp, Colby Jack, or even top with some asiago or Parmesan cheeses.
    A bowl of creamy 5 cheese mac and cheese.
    Recipe FAQ’s
    More Easy and Cheesy Recipes
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    Broccoli Cheese Baked Potato
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    Philly Cheesesteak Sliders
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    Copycat Panera Broccoli Cheese Soup
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    Ham and Cheese Breakfast Strata
    Make sure to follow me on Facebook, Instagram, and Pinterest for all my latest recipes!

     

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    Scooping up 5 cheese mac and cheese from a baking dish.
    Ultimate Five Cheese Mac and Cheese
    No ratings yet
    Written By: Wendie
    Creamy and rich, this 5 cheese mac and cheese is a fantastic pasta dish that comes together in less than an hour!
    Prep Time20minutes mins
    Cook Time30minutes mins
    Total Time50minutes mins
    Servings8
    Calories775
    Print
    Pin
    Save
    Equipment
    1 9×13 baking dish

    Ingredients

    1x
    2x
    3x
    1 pound dried macaroni noodles
    3 cups sharp cheddar cheese
    3 cups Pepper Jack cheese
    2 cups smoked Gouda
    2 cups Mozarella cheese
    4 tablespoons butter
    5 cups heavy cream
    4 ounces velvetta cut into cubes
    1 teaspoon garlic powder
    1 teaspoon onion powder
    1 teaspoon paprika
    1 teaspoon ground mustard
    Instructions

    Preheat the oven to 350 degrees.

    Cook pasta to al dente according to the pkg directions. Drain and set aside.
    Shred all your cheeses and divide them in half.
    Heat a pot on medium heat and melt the butter. Once melted add in the heavy cream, whisk until smooth. Bring to a low simmer (depending on the size of your pot it may take 5-6 minutes. Keep whisking it every so often so it doesn’t burn.)
    Reduce heat to low and add in half of your shredded cheeses and all of your Velvetta, garlic powder, onion powder, paprika, ground mustard and let simmer on low until everything in melted and creamy. (Don’t turn the heat up or it may become grainy)
    Add in your cooked pasta.
    Transfer 1/2 of the pasta cheese sauce to a 9×13 baking dish add 1/2 of the remaining shredded cheese on top. Followed by the remaining noodles on top and the remaining shredded cheese on top for the final layer.
    Place the dish on a baking sheet to catch anything that boils over the top. Bake uncovered for 30 minutes or until hot and bubbly.
    Let your mac and cheese sit for 15 minutes to thicken up. Serve!

    Notes
    You can certainly swap out any of the cheeses for what you prefer.
    The sauce will thicken up and soak into the pasta as it cools.
    Store leftovers in an airtight container for 3-4 days.
    Nutrition
    Serving: 1serving
    Calories: 775kcal
    Carbohydrates: 7g
    Protein: 31g
    Fat: 93g
    Saturated Fat: 58g
    Polyunsaturated Fat: 4g
    Monounsaturated Fat: 24g
    Trans Fat: 0.2g
    Cholesterol: 285mg
    Sodium: 593mg
    Potassium: 206mg
    Fiber: 0.2g
    Sugar: 5g
    Vitamin A: 3425IU
    Vitamin C: 1mg
    Calcium: 859mg
    Iron: 1mg

  • Cheesy Beef Pizza Casserole Recipe

    Cheesy Beef Pizza Casserole Recipe

    A perfect family dinner—loaded with flavor, melty cheese, and pizza vibes in every bite!


    Ingredients:

    • 500g ground beef (or lamb for a richer flavor)

    • 1 small onion, finely diced

    • 2 cloves garlic, minced

    • 1 tsp Italian seasoning

    • 1/2 tsp salt (adjust to taste)

    • 1/2 tsp black pepper

    • 1 1/2 cups pizza or marinara sauce

    • 1 cup pasta (elbow, penne, or fusilli) – cooked and drained

    • 1 1/2 cups shredded mozzarella cheese

    • 1/2 cup shredded cheddar cheese (optional, for extra flavor)

    • 10–12 slices of pepperoni (optional, or use olives/mushrooms for veg version)

    • Fresh basil or parsley, chopped (for garnish)


    Instructions:

    1. Preheat oven to 180°C (350°F). Grease a medium baking dish.

    2. Cook pasta in salted boiling water until just al dente. Drain and set aside.

    3. Brown the beef:

      • In a large skillet, add ground beef and cook over medium heat.

      • Add diced onion and sauté until translucent.

      • Stir in garlic, Italian seasoning, salt, and pepper. Cook until meat is browned and fully cooked.

    4. Add the sauce:

      • Pour in the pizza/marinara sauce and mix well.

      • Let it simmer on low for 5 minutes.

    5. Mix pasta & beef:

      • In a large bowl or directly in the baking dish, combine cooked pasta with the beef mixture. Mix until evenly coated.

    6. Assemble the casserole:

      • Spread mixture evenly in the baking dish.

      • Top with mozzarella and cheddar cheeses.

      • Arrange pepperoni slices or any toppings you love over the cheese.

    7. Bake:

      • Bake uncovered for 15–20 minutes or until the cheese is melted, bubbly, and golden on top.

    8. Garnish & Serve:

      • Sprinkle chopped fresh basil or parsley before serving.


    Serving Ideas:

    • Serve with a side salad or garlic bread for a complete meal.

    • Kids love it! It reheats beautifully too—perfect for leftovers.


    Tips & Variations:

    • Swap ground beef with chicken mince or even mushroom-lentil mix for a vegetarian option.

    • Want it spicy? Add chili flakes or jalapeños!

    • For extra “pizza” flavor, mix in a few chopped black olives or green capsicum.

  • Extra Soft & Moist Gluten-Free Coconut Cake

    Extra Soft & Moist Gluten-Free Coconut Cake

    Flourless, tender, and full of coconut flavor!


    Perfectly soft, moist, and naturally gluten-free, this coconut cake will become your go-to for any occasion. Whether you’re avoiding gluten or just love coconut, the texture and taste will win you over. With no flour, this cake relies on coconut, condensed milk, and eggs to create its unique tenderness.


    Ingredients You’ll Need:

    • 3 large eggs

    • 5 drops vanilla essence (or ½ tsp vanilla extract)

    • 1 can (395 g) sweetened condensed milk

    • 150 g unsweetened grated coconut (in flakes or threads)

    • 200 ml coconut milk

    • 1 pinch of salt

    • 3 level tablespoons of cornstarch (≈ 30 g)

    • 1 tablespoon baking powder (≈ 14 g)


    ‍ Step-by-Step Preparation:

    1. Mix the Base Batter

    ✅ Crack the 3 eggs into a medium mixing bowl. Add the vanilla essence.
    ✅ Beat for about 1 minute until slightly frothy.
    ✅ Pour in the condensed milk and mix well with a spatula or whisk.
    ✅ Stir in the grated coconut, coconut milk, and salt until the batter is uniform.


    2. Add Dry Ingredients

    ✅ Sift in the cornstarch slowly while mixing, to avoid lumps.
    ✅ Gently fold in the baking powder, being careful not to deflate the mixture.


    3. Get Ready to Bake

    ✅ Grease a 20×20 cm square pan with butter, oil, or margarine.
    ✅ Pour the batter in and smooth the top with a spatula for even baking.


    4. Bake to Perfection

    ✅ Preheat oven to 180°C (350°F) for 10 minutes.
    ✅ Bake for 30–35 minutes, or until golden on top and set in the center.
    ✅ Perform the toothpick test: insert it into the center—if it comes out clean, it’s ready.


    Serving & Storage

    Final Tips

    • Storage: Once cool, store in an airtight container in the fridge for up to 3 days.

    • Topping Ideas: Dust with powdered sugar or extra grated coconut.

    • Optional Twist: Add lemon or orange zest to the batter for a refreshing citrus aroma.


    Why You’ll Love This Cake

    This cake is a flourless wonder—moist from coconut milk, sweet and creamy thanks to condensed milk, and delightfully chewy with coconut flakes. It’s easy, elegant, and naturally gluten-free without requiring special flours.

    Enjoy it:

    • With coffee or tea

    • As an after-dinner dessert

    • Or even slightly warmed with a scoop of vanilla ice cream


    ❓FAQs

    Q: Can I make this cake dairy-free?
    Yes! Use dairy-free condensed milk (available in coconut or oat varieties) and ensure your coconut milk is unsweetened.

    Q: Can I freeze this cake?
    Absolutely. Let it cool completely, wrap it tightly, and freeze for up to 1 month. Thaw in the fridge overnight or microwave individual slices.

    Q: Why is it flourless?
    The starch from the condensed milk and cornstarch provides enough structure. The grated coconut gives it body and chew.


    ️ Make It Today!

    This Gluten-Free Coconut Cake proves that simplicity can be deliciously indulgent. No fancy tools, no complicated techniques—just one bowl, a few ingredients, and a lot of joy.

    Make it once, and it may just become your signature dessert!