Category: Uncategorized

Golden and flaky Maple Pecan Scones are buttery soft and full of nutty flavor from toasted pecans and real maple syrup. They are melt in your mouth delicious and ridiculously easy to make!

Don’t underestimate the scone! You may think of them prepackaged in plastic wrap and always a little disappointing, but I promise you these homemade scones are nothing like that! They are tender and flaky and not at all dry. They are perfect for any breakfast or tea party and look gorgeous on a platter along with Apple Danish, a beautiful Strawberry Galette, and this irresistible Coffee Cake.

Maple Pecan Scone

Let’s talk about these maple pecan scones! They are hands down the best scone I have ever had. Don’t get me wrong, I love a good peach scone or cranberry scone, but I think this one takes the cake. It is SO buttery and flaky, with just enough sweetness from real maple syrup. The glaze on top is heavenly and you better believe I will be putting it on my other pastries (like these coffee cake muffins!).

The best part is, you do NOT have to be a skilled baker to get this recipe perfect. In fact, it’s so easy it’s a perfect recipe for kids to join in on the fun. The key is to not overmix the dough, but other than that you have a simple and straightforward dough to make with a quick and easy glaze to drizzle on top. There is so much to love about these treats, especially that real maple flavor.

Ingredients

You are going to love these maple pecan scones because you probably already have most of what you need in your pantry! I do add heavy cream to the dough because it makes it so smooth and moist. You can find the exact measurements below in the recipe card.

Best Maple Pecan Scone

All-Purpose Flour: This is simply the easiest flour to work with.Brown Sugar: Brown sugar is the perfect sweetener because it has a real depth of flavor that granulated sugar doesn’t have.Baking Powder: Baking powder will help the scones to rise just enough so they are light and soft.Salt: A little salt help to balance out all of the sweetness.Butter: I use unsalted butter so I can control the salt content in the dough. We are making a flaky dough so you will want cold butter.Chopped Pecans: Chop your pecans or buy them pre-chopped. Make sure they are small enough so that they are the perfect size for a bite but not too small that you don’t know they are there.Heavy Cream: Heavy cream is my secret ingredient in these scones, it makes the dough so soft and moist.Real Maple Syrup: Real maple syrup is the key to the maple flavor in these scones. I have never tried maple extract so I don’t know how that would taste.Egg: I always use large grade A eggs in my recipes.Vanilla Extract: Vanilla extract helps to round out all of the other flavors and really makes the maple flavor shine.

Maple Glaze

Powdered Sugar: Powdered sugar is the perfect choice for a glaze because is mixes up so silky and shiny, and has great flavor.Real Maple Syrup: This is the liquid for the glaze. You can add more maple syrup until your glaze is the right consistency.Salt: Because both maple syrup and powdered sugar are sweet, you will want to add a little salt to balance everything out.

Maple Pecan Scone Recipe

This maple pecan scone dough is so easy to whip up, it takes about 20 minutes to get it ready for the oven. Not to mention how fun it is to make! I like to have my kids join in on the fun, and this one was a recipe that the whole family enjoyed making and eating.

Prep: Preheat oven to 375 degrees Fahrenheit, line a baking sheet with parchment paper and set aside.Whisk Dry Ingredients: In a large bowl, whisk together your flour, brown sugar, baking powder, and salt.Grate Butter: Use a cheese grater to grate your cold butter into the dry ingredients, use your hands to lightly mix the butter into the dry ingredients. Add in your pecans and toss lightly to mix.Mix and Shape: In a medium bowl, combine the cream, egg, maple syrup and vanilla extract. Pour over the butter and dry ingredients and stir to combine. Trying to work the dough as little as possible, turn out onto a lightly floured surface and work into a ball. Flatten into an 8-9 inch disc and use a sharp knife to cut into 6-8 equal piecesBake: Arrange the pieces on the prepared baking sheet, leaving about 2 inches between each one. Bake for 25-28 minutes, or until nice and golden brown. Allow to cool for at least 5-10 minutes before drizzling the icing over the top.Make Glaze and Top: For the glaze, in a small bowl whisk together the powdered sugar, maple syrup, and salt. If you need to thicken the glaze add a few tablespoons of powdered sugar, if it’s too thick, add 1 tablespoon of additional maple syrup.

Warm, soft bananas covered in a buttery, cinnamon rum sauce and served with vanilla ice cream. What could be better than that? Bananas foster is a classic dessert that’s ready in 15 minutes and sure to impress.

Have some leftover bananas? Keep them to use in a tasty dessert! Banana bread is always a must (especially if your bananas are overripe!) as well as banana coffee cake and magnolia pudding!

Classic Bananas Foster

Bananas foster is a gem from New Orleans. If you haven’t tried it, you’re in for an absolute treat! It starts with ripe bananas that are sautéed in butter, brown sugar, and a touch of cinnamon. If that didn’t convince you, the mixture is then flambéed with dark rum, creating a flavor that is too good to resist. Traditionally, you serve bananas foster with a scoop of vanilla ice cream. It’s the perfect mixture of hot and cold. (Think peach cobbler-level warm, gooey goodness.) Since it’s been around since the 1950s, you know it’s got to be good!

The melted ice cream and nutty, caramelized flavor makes this dessert a winner. Not to mention the bananas are perfectly soft and tender! It’s comfort food at its finest. Good thing it only takes 15 minutes to make because you’re going to want this ALL the time. The whole family will love this New Orleans treat! Looking for more amazing banana recipes? I’ve got you covered! Check out my full list here.

Ingredients Needed

This bananas foster recipe is made with simple (and delicious!) ingredients. You only need a few spices, some ripe bananas, butter, and a splash of rum to make it come to life. If you’re looking for measurements, they can all be found in the recipe card below.

Bananas: Bananas are the MVP here! They get nice and caramelized with a soft, tender center.Butter: Everything is better with butter! This gets melted down to create the perfect flavorful sauce.Brown Sugar: Adds a smoky sweetness, deep coloring, and makes the glaze thicker.Rum: Adds a unique, subtly sweet, boozy flavor to the bananas foster. Feel free to swap this out for brandy, but keep in mind it will alter the overall flavor slightly.Vanilla: Gives the caramelized sauce deeper flavor.Cardamom: Adds a slight pop of flavor.Cinnamon: Like cardamom, cinnamon is another spice that gives this dish a warm, slightly sweet, slightly spicy flavor.Coarsely Chopped Walnuts: These get added in for a little texture and nutty flavor. You can also use pecans.Vanilla Ice Cream: Add a scoop on top! This melts right in to the bananas foster sauce and it’s absolutely dreamy.

Quick and Easy Bananas Foster

Making bananas foster at home is super easy. Simply melt the butter in a pan and add the brown sugar, rum and spices. Then add the bananas and cook them until they are caramelized. 15 minutes is all it takes to make this heavenly dessert!

Slice Bananas, Chop Walnuts: Prepare your bananas by peeling and then slicing them. I cut mine in half then slice them lengthwise. Also coarsely chop your walnuts and set both aside.Prepare Sauce: In a large skillet, over medium heat, melt your butter. Then add in your brown sugar, rum, vanilla, cardamom, and cinnamon and whisk to combine. Then bring the mixture to a low boil.Add Remaining Ingredients: Add in your prepared bananas and walnuts, then cook until the bananas are tender and begin to caramelize, about 2 minutes.Enjoy: Serve fresh over vanilla ice cream.

This creamy pesto sauce is so bright and packed with fresh flavor, and the best part is there is no cooking required! This quick and easy creamy sauce is ready in just 15 minutes and is perfect on your favorite cooked pasta.

I love a quick and easy pasta recipe. My kids all love them too! It’s a great way to have dinner ready in a pinch and I know that everyone will be full and happy. Homemade pasta sauces are the best way to go! They don’t have to be complicated to be absolutely delicious. You are going to love this super easy homemade Alfredo Sauce, this delicious Mushroom Sauce, and this simple Cherry Tomato Sauce.

Creamy Pesto Sauce

If you love homemade pasta, then you have to try this easy creamy pesto sauce! This is seriously the easiest and most flavorful pasta sauce you will ever make. It is SO good, and all you need is your food processor. You heard me, you don’t have to cook anything for this sauce. It is made of delicious fresh ingredients like pine nuts, parmesan cheese, basil and garlic. You add heavy cream and olive oil to bring it all together. You could add a little lemon juice to brighten it up and pepper to taste. It’s so simple!

You can make this sauce to go on top of zucchini noodles for a totally healthy and delicious meal. Another way I’ve enjoyed it is on top of tagliatelle pasta and this spinach artichoke pasta. It really is good on top of whatever your favorite noodles are! I’ve even put it on top of chicken breast and fish, and it was absolutely delicious. However you decide to use this sauce, I think you are going to fall in love with this easy and flavorful recipe.

Ingredients

Creamy pesto is super easy to make with only 6 ingredients and salt to taste. You can use pine nuts or walnuts. The biggest difference between the two is the way they blend up and the flavor. I personally prefer pine nuts because I think they are smoother and have a really nice flavor. Whatever you choose, I definitely would pop them in the oven and get them nice and toasted. You can find the measurements below in the recipe card.

Raw Pine Nuts or Walnuts: Either nut will work great. You will want to get raw nuts, and then toast them in a pan before adding them to this sauce.Parmesan Cheese: You will want to grate fresh parmesan cheese, or buy it pre-shredded. I prefer to grate it myself so that it’s nice and fresh and doesn’t have any added preservatives.Fresh Basil: Basil is a main ingredient in this sauce because it is very similar to basil pesto. You will want about 6 oz of fresh basil.Garlic: Garlic is the perfect pair with basil and parmesan. You will take fresh cloves of garlic and toss them into the food processor.Kosher Salt: A high-quality salt makes all the difference! A little salt helps to bring out all the delicious flavors in the sauce.Extra-Virgin Olive Oil: This is the base of the sauce, and it’s really important to use olive oil! It has the best flavor and blends up to make the sauce really smooth.Heavy Cream: Heavy cream makes this sauce creamy and irresistible. I absolutely love the flavor and texture that heavy cream adds. I bet you could use other milk alternatives, or leave it out and just add more olive oil as needed to get the right consistency.

Creamy Pesto Sauce Recipe

I love pesto cream sauce for so many reasons, but I probably love it the most because of how simple it is to make. It is so fresh and full of nutty savory flavors. You will want a food processor for this recipe. I haven’t tried it in a blender, so I’m not sure that it would work exactly the same but I think you could get away with it.

Toast Nuts: Place the pine nuts in a small frying pan over medium heat. Cook, occasionally tossing, until light golden brown, toasted, and fragrant, 3 to 5 minutes. Allow them to cool slightly and place them in the food processor.Pulse in Food Processor: Place half of the basil leaves into a food processor with the pine nuts, parmesan cheese, garlic cloves, and salt. Pulse until the ingredients are finely chopped.Scrape Sides: Use a spatula to scrape down the sides of the food processor then add the remaining basil. Continue to pulse until paste-like consistency forms.Add Olive Oil: Remove the lid and slowly pour half in the olive oil and pulse the ingredients together until it’s mixed well. Scrape down the sides of the bowl with a spatula.Add Cream: With the motor running, slowly pour in ½ cup heavy cream and process until smooth and creamy, about 30 seconds. Taste and season with more kosher salt as needed.Toss and Enjoy: Toss with warm cooked pasta and enjoy!

These red velvet cupcakes are perfectly moist with the most beautiful and deep red color. They are topped with classic cream cheese frosting, and once you eat one, you will agree that these are the best!

Cupcakes are the perfect dessert for any occasion. For other delightful cupcake recipes, try these banana cupcakes, these amazing lemon blueberry cupcakes, and especially these pineapple upside-down cupcakes!

Red Velvet Cupcakes

With how many cupcake recipes are out there, I still haven’t found one that I didn’t like! Cupcakes are so yummy and can be mixed and matched with so many flavors, toppings and frostings that they are different every time! Plus, my kids go crazy over them, so it’s a no-brainer to make these for dessert! These red velvet cupcakes are one of my absolute favorite cupcake recipes!

There was a time when I was making a new red velvet cake recipe every weekend. I tried recipe after recipe, and none compared to this one. It is a light cake with a beautiful red color and a slight chocolate flavor. I top these cupcakes with my go-to cream cheese frosting recipe and the cream cheese flavor is the perfect match for red velvet. This has been my go-to red velvet cupcake recipe for years and years, and I’m sure it will become your favorite too.

Ingredients to Make Red Velvet Cupcakes

This recipe uses staple pantry ingredients that you probably already have on hand! Which makes it easy because then you can make these all the time! And trust me, after your kids devour them off of your counter in 2 seconds flat, you will need all of the stuff to make a second batch for yourself!

Cake

Flour: I used all-purpose flour for this recipe. Baking Soda and Baking Powder: These ingredients help the cake rise and get that moist, sponge like texture. Unsweetened Cocoa Powder: This is what makes red velvet cake, the cocoa powder brings in that small, subtle chocolate flavor. Granulated Sugar: This sweetens up the batter. Salt: The salt is used to enhance all of the other flavors in the cupcakes. Buttermilk: You can use storebought or homemade buttermilk for this recipe!Vegetable Oil: This will give the cupcakes a moist texture. Egg: Let your egg sit out at room temperature before you start mixing. It will combine with the other ingredients better if it’s not cold. White Vinegar: This interacts with the baking soda to help leaven the cake (to help it rise without yeast)Vanilla Extract: This enhances the sweet ingredients in the cupcake batter. Liquid Red Food Coloring: This is how you will get that deep, beautiful red color!

Cream Cheese Frosting

Butter: Use unsalted butter that has been softened to room temperature.Cream Cheese: This should also be softened to room temperature. It will mix better and make it so that your frosting doesn’t have any lumps! Salt: This enhances all of the flavors! Vanilla Extract: This will add a sweet flavor to mix in with the tangy cream cheese. Powdered Sugar: You use powdered sugar instead of granulated sugar because it dissolves into the frosting making it nice and smooth.Milk: I used 2% but any milk is fine! Use more if the frosting is too thick. 

How to Make Red Velvet Cupcakes

Making red velvet cupcakes from scratch is a lot easier than you would think! These are simple and come together quickly, making them a great go-to dessert to impress any guest!

Cupcakes

Preheat and Prep: Preheat the oven to 350°. Spray a muffin pan with pan spray and line with cupcake liners and set aside.Mix Dry Ingredients: In a medium bowl sift together the flour, cocoa powder, baking soda and baking powder. Add the sugar and salt to the flour mixture and whisk thoroughly. Set aside.Whisk Flour Mixture with Wet Ingredients: In a large bowl whisk together the buttermilk, oil, egg, vinegar, vanilla and red food coloring until well combined. Add the flour mixture to the wet ingredients and whisk until smooth.Fill Liners and Bake: Scoop the batter into the cupcake liners and fill them 2/3 of the way full. Bake them for 18-20 minutes. The cupcakes are done when you press on the center of the set cupcake and it springs back. Let cool completely before frosting. 

Cream Cheese Frosting

Mix and Pipe: In a large bowl, mix together butter, cream cheese, salt and vanilla until smooth. Add powdered sugar, one cup at a time, beating well after each addition. If frosting is too thick, add a little milk. If you are planning to pipe the frosting onto the cupcakes, you want it thick enough to hold its shape.

Better than at your favorite restaurant, this miso-glazed salmon is sweet, savory, and full of flavor. It cooks with a delicious caramelized miso glaze on the outside and stays flaky and moist in the middle. You are going to love everything about this recipe!

I think it’s safe to say salmon is my favorite kind of fish. It’s flaky and flavorful, without a super strong fish flavor. You can also flavor it in so many different ways, like this Garlic Brown Sugar Glazed Salmon, and this easy Baked Garlic Herb Salmon, and this amazing and Insanely Good Creamy Tuscan Garlic Salmon.

Miso Glaze Salmon

This glazed miso salmon is insanely good! It is also super easy to make, so you are definitely going to love this recipe. The real magic in this recipe is the miso glaze. Miso glaze tastes like the best sweet and savory sauce you’ve ever had that pairs perfectly with salmon. Miso paste is made from fermented soybeans that has a deep umami flavor with a hint of funk. If you like soy sauce, you are going to love this glaze. If you do love the glaze, you’ll have to try this homemade hoisin sauce and pot sticker sauce next!

I love seafood, especially with an Asian twist. I feel like the savory flavors in things like sesame oil, rice vinegar, and miso paste just go so well on fish. You can definitely try this glaze on other pieces of fish like snapper or cod. I bet it’s even delicious with scallops and shrimp! No matter what you cook, it’s going to be amazing. I have never had anyone try this miso glaze that didn’t ask me for the recipe.

Ingredients

The salmon is definitely the star of this glazed miso salmon recipe. If you aren’t confident in picking out the perfect piece of salmon, I share my tips below in the tip box. The best part about this recipe in my opinion is that you also get the perfect miso glaze recipe! You can use this glaze on a lot of other protein and veggies (it’s perfect with a stir fry!).

Salmon Fillets: I like to buy one half of a salmon which is usually about 2 pounds and slice it into four salmon filets.Salt and Pepper: This is to season the salmon. The glaze is pretty salty already from the soy sauce, so you could choose a low sodium soy sauce to cut down on some of the salt.Miso Paste: Miso paste is a fermented soybean paste. You can use white miso or red miso, I chose red for this sauce.Soy Sauce: This is the perfect pair with miso paste. It pairs perfectly with all of the other flavors and helps the sauce get to the right consistency.Brown Sugar: Brown sugar adds a sweetness that balances out the savory flavors. You could use honey instead if you would like.Rice Vinegar: This is the perfect way to brighten up the glaze. It’s sweet and acidic kind of like apple cider vinegar. In fact, you can actually substitute rice vinegar for apple cider vinegar in a pinch. Rice wine vinegar could also work.Sesame Oil: This has a nutty earthy flavor that is perfect in addition to all of the other ingredients. Green Onions and Sesame Seeds: This is an optional garnish. I think it makes the dish look complete, and adds a lot of fresh flavor

Miso Glazed Salmon Recipe

Cooking miso glazed salmon is so simple! You will start cooking the fish in a skillet in the oven. Then you will take it out and add a little more of your miso glaze to give it a nice caramel crust and broil it. It makes all the sugars in the sauce nice and sticky, just like they do at a restaurant! This dish is easy and so full of flavor, and a great way to get the whole family to try something new.

Season Salmon: Salt and pepper the salmon.Whisk Ingredients: In a small bowl add the miso paste, soy sauce, brown sugar, rice vinegar, and sesame oil. Wisk together until smooth. Reserve 1 tablespoon of marinade.Marinade: In a medium sized bowl add the salmon and the sauce. Let it marinade for 1-3 hours.Cook Salmon: Preheat oven to 375 degrees. In a large skillet or oven safe frying pan add the salmon and discard marinade. Bake for 12-15 minutes, or until fish is almost done and opaque. Brush with reserved glaze and Broil on high for 1-2 minutes until fish reaches 125-130 degrees in the center.Garnish and Enjoy: Garnish with green onions and sesame seeds if desired.

Ultra light and fluffy, this white chocolate mousse is perfect for satisfying any sweet tooth! It can be garnished with a variety of toppings such as fruit, nuts, or chocolate shavings. It’s the perfect elegant dessert for special occasions!

Homemade mousse is the absolute best! It just melts in your mouth and is so creamy and indulgent. A few more quick and easy recipes to try: this amazing coconut mousse, classic chocolate mousse, or chocolate cherry mousse bars. Psst- they’re all great for Valentine’s Day!

White Chocolate Mousse Recipe

White chocolate mousse: the dessert that’s as indulgent as it is irresistible. It’s like a cloud of creamy, dreamy, white chocolate-y goodness! This homemade mousse is perfect for a special occasion dessert or when you need a little pick-me-up. It’s great for individual servings, but I won’t judge if you keep the whole bowl for yourself. (Let’s be real, we all need that sometimes). The process is simple, all you need is white chocolate, cream, eggs, and some basic kitchen tools. You can get creative with the toppings, let the kids choose their favorite fruits or nuts to add a personal touch to their dessert.

You’re going to love how easy this white chocolate mousse is to make. It only takes a few minutes of mixing all of the ingredients together until you get a nice, fluffy consistency! Combined with its sweet, creamy flavor, it’s truly a knockout dessert. Unlike dark or milk chocolate, white chocolate doesn’t actually contain cocoa solids. This gives it a milder taste and a smoother texture. Some people may find it too sweet, but I think it’s the perfect flavor for mousse! If you want something more chocolatey, I have a great recipe for homemade chocolate mousse here.

Ingredients You’ll Need

The ingredients for this white chocolate mousse are SO simple. You probably have most of them in your pantry! It’s a dessert that looks gorgeous, but is easy to make and inexpensive. A win-win! Check out the recipe card below for exact measurements.

Heavy Whipping Cream: Heavy whipping cream is a key ingredient in making mousse. It gives it that signature creamy and rich texture. It’s whipped to form stiff peaks and then folded into the other ingredients to create the ultimate dessert!White Chocolate Chips: Add sweet, creamy flavor.Cream Cheese: I recommend using cream cheese that’s at room temperature so it mixes together smoothly with the other ingredients.Powdered Sugar: Balances out the tangy flavor of the cream cheese. It adds the perfect sweetness, too!Vanilla: Adds a delicious, subtle flavor. I recommend using pure vanilla extract for the best taste!Salt: Just a pinch will boost the overall flavor of the white chocolate mousse.Fruit of Choice: (Optional) For topping! You can also add nuts or a drizzle of chocolate or caramel sauce.

How to Make White Chocolate Mousse

Making white chocolate mousse is easy and fun! You can garnish each mousse cup with all of your favorite toppings. Get creative! The flavor of white chocolate is versatile enough for just about any combo you could think of. You can also keep it simple and just add some fresh berries. That’s my favorite way to enjoy it!

Whip Cream: In a medium bowl, using a hand mixer, whip the heavy whipping cream until stiff peaks form. Then set aside.Cream Cheese Mixture: In a separate bowl, using the same mixer, cream together your cream cheese, powdered sugar, vanilla, and salt. Mix until it is smooth and creamyMelt Chocolate: In a third, microwave safe bowl, melt your chocolate chips by heating in the microwave in 20 second increments, stirring between each heating, until it is all melted. Don’t over heat your chocolate or it will seize up and not mix smoothly into your mousse.Combine: Mix your melted chocolate into your cream cheese until smooth. Gently fold your whipped cream into your chocolate mixture until it is all completely incorporated.Serve: Spoon or pipe your mousse into individual serving dishes and refrigerate for an hour to set up. Enjoy cold, within 3 days of making!

Healthy brownies are your new guilt-free indulgence! They have way less sugar and healthy ingredients like zucchini and yogurt to make a delicious dark chocolate brownie that is moist and even better than regular brownies.

I definitely have a sweet tooth. I can’t keep my hands off any kind of treats I make, so when I do make them I look for ways to make them a little bit better for me. If you are like me, then you have to try these Skinny Muddy Buddies, these super delicious Skinny Mini Cheesecakes, and these yummy Healthy Oatmeal Cookies.

Healthy Zucchini Brownies

It’s that time of year when everyone is working on goals, and a lot of them have to do with being healthier. These healthy brownies were inspired by my goal to eat healthier. I don’t want to give up all of my sweets though, because I know if I do that I won’t stick to my diet. I can’t help it, I have a super big sweet tooth! If you have a sweet tooth too, then you are definitely going to love this healthy brownie recipe!

I love brownies, I have a couple of really yummy recipes on my blog like these easy caramel brownies and these awesome cherry cheesecake brownies. The problem is, once I make them, I can’t help but eat way too many. That’s why I love these healthy zucchini brownies so much! They have way less sugar in them and they taste just as good! They are fudgy and have lots of dark chocolate flavor, and the frosting is incredible. The best part is, they are just as easy to make!

Ingredients

The ingredients in these healthy brownies just might surprise you! There is no butter, which makes this recipe dairy free without giving up any of the fudginess that you love in a brownie. You could add chocolate chips on top, or in the batter before you bake it. You can find the measurements below in the recipe card.

Healthy Brownie

Shredded Zucchini: You can use a food processor with a grater attachment, or use a cheese grater. You will want to squeeze out the liquid, but not all of it.Egg: I just use one egg in this recipe. In the recipe box below I share a way to use flaxseeds instead of eggs in this recipe.Applesauce: Applesauce helps to keep things moist as well as adding sweetness without needing to add extra sugar.Honey: Honey is the perfect thing to use instead of sugar. It’s sweet and easier for your body to process.Vanilla Extract: I like to add vanilla to add extra flavor and to bring out the flavors in the other ingredients.Cocoa Powder: I love cocoa powder because it has some health benefits. It adds all of the chocolate flavor too, so you definitely want to add it.Baking Soda: This will help the brownies to rise a little bit. They don’t puff up like a cake but they would be too dense without a little baking soda.Salt: Salt helps to bring out all of the delicious flavors in this brownie, and to keep it from getting too sweet.Whole Wheat Flour: You will be amazed at how amazing these brownies taste with whole wheat flour! If you have picky eaters, you should let them try it before telling them there is whole wheat flour. I bet they won’t be able to tell the difference!

Chocolate Frosting for Healthy Brownies

Nonfat Greek Yogurt: This makes a perfectly balanced frosting that is sweet and tangy all at the same time.Cocoa Powder: This is how you will make the frosting taste even more chocolatey. You’re definitely going to want to add it! It has even been shown to help reduce inflammation.Honey: Honey is a great way to sweeten the frosting without adding powdered sugar, and it has a great flavor.Sugar Free Chocolate Pudding Mix: This is really the key to the frosting. It makes it smooth and the right texture, as well as super chocolate flavored and delicious.

Healthy Brownie Recipe

This healthy brownie recipe is just as easy as regular brownies! It is just as yummy too. You are seriously going to love this chocolatey dessert! The frosting is so smooth and creamy, and the brownie base is so fudgy and chocolatey. You will be so happy with how these turn out!

Prep: Preheat oven to 350 degrees fahrenheit and line an 8X8 baking dish by spraying it with non-stick cooking spray and lining with parchment paper, set aside.Shred Zucchini: Shred your zucchini and lightly squeeze out excess liquid, you don’t want to completely squeeze all the juice. Set asideWhisk Ingredients: In a large bowl add your egg, applesauce, honey, and vanilla. Whisk to combine. Add in your prepared zucchini and whisk together.Sift Dry Ingredients: In a separate bowl, sift together your cocoa powder, baking soda, salt, and flour. Whisk together.Add Dry to Wet Ingredients: Gradually add the flour mixture to the wet mixture and mix to combine. Once the batter has come together, pour it into your prepared pan and bake for 24-26 minutes. To check for doneness, insert a toothpick into the center of the brownies, it should come out mostly clean, it will have some brownie on it, but not a lot.Make Frosting: To make the chocolate frosting, add greek yogurt, cocoa powder, honey, and pudding mix to a medium bowl. Using a hand mixer, whip all the ingredients together.Spread Frosting: Spread the frosting over cooled brownies and enjoy!

This delicious homemade pesto is bursting with basil leaf flavor balanced by buttery pine nuts, fresh garlic, and earthy olive oil. Here is everything you need to know to make the best basil pesto sauce in just a few minutes! It’s the perfect addition to all of your favorite Italian dishes.

If you’ve never tried making pasta sauce from scratch before, here’s your sign to give it a go! Making pasta sauce from scratch allows you to have more control over the ingredients, tastes better, and is free of preservatives! A few more recipes I recommend you try are homemade marinara, Bolognese, and alfredo. (It’s a reader favorite!)

The Best Basil Pesto Sauce Recipe

Memorizing simple sauce recipes I can whip up in minutes is one way I save time in the kitchen. This basil pesto sauce is not only fresh and delicious but doubles as the perfect spread or sauce for many recipes. You can spread this over just about any meat or fish, or use it as a marinade for vegetables. Personally, my favorite way to enjoy pesto is tossed with some freshly cooked noodles. Tagliatelle, anyone?

So what is pesto anyways? You make authentic pesto by pounding the ingredients together in a mortar and pestle, which is also where it gets its name. Traditionally, you make the sauce with fresh basil leaves, garlic cloves, pine nuts, and a dry-aged cheese such as parmesan. Once the ingredients are crushed together or pulsed in a food processor, you mix them with olive oil to make it nice and smooth. It’s earthy, savory goodness and you are going to LOVE making it from scratch!

Ingredients You Will Need

Making homemade pesto sauce is incredibly easy, thanks to its short and sweet list of ingredients. With just a food processor or a mortar and pestle, you can blend them up in a snap to create a delicious sauce perfect for pasta, vegetables, or meats.

Fresh Basil Leaves: These give homemade pesto its signature color as well as earthy, herby taste. Not a basil leaf fan? No worries! You can easily swap out the peppery plant for your favorite leafy greens. A few great substitutes are spinach, kale, mint, and arugula.Pine Nuts: Pine nuts have a delicate, buttery flavor and a slightly sweet taste. In homemade pesto, they add a rich, creamy texture and a subtle sweetness that complements the strong flavor of the basil. They’re also a great source of healthy fats and protein!Grated Parmesan Cheese: Adds a tangy, salty flavor to the sauce that helps to balance out the sweetness of the pine nuts and the earthy flavor of the basil.Garlic Cloves: Add the perfect savory, subtly spicy flavor to the pesto.Kosher Salt: Kosher salt is coarsely-grained and made without additives. I prefer using it in the majority of my cooking because it doesn’t have a bitter aftertaste.Extra-Virgin Olive Oil: Be sure to use high quality olive oil for best results. Olive oil adds a bright earthy flavor and helps the pesto turn out nice and smooth.

How to Make Homemade Pesto

For this easy homemade pesto recipe, you only need a food processor and spatula to prepare it. You will also need a small, airtight container for storage. Trust me, you’re going to love having it on hand because it’s extremely versatile!

Prepare Pine Nuts: Place the pine nuts in a small frying pan over medium heat. Cook, occasionally tossing, until light golden brown, toasted, and fragrant, 3 to 5 minutes. Add Ingredients to Food Processor: Add the basil leaves into a food processor with all of the nuts, cheese, garlic, and salt. Then pulse the ingredients until finely chopped.Mix in Olive Oil: Remove the lid and then slowly pour in the olive oil while continuing to pulse the ingredients together until it’s mixed well.Adjust Flavor to Taste: Taste the sauce and then adjust the seasoning as desired.

This miso glaze is a great sauce is great for so much more than salmon! It is sweet and savory and packed with umami flavor that goes so great with veggies, fish, and pork belly or a poke bowl. It’s a must-have recipe for your recipe book!

I love all dishes inspired by Asian flavors. They are bold and savory and are always a hit at my house. I also love how easy they can be! If you are looking for a simple and savory dinner recipe, you’ve got to try this Sticky Asian Glazed Chicken, these super yummy Saucy Asian Meatballs, and these easy Asian Turkey Lettuce Wraps.

What is Miso Glaze?

Every time I go to Cheesecake Factory, I always get their miso glazed salmon. It’s the best salmon I’ve ever had! One day I realized that I wanted miso glazed salmon but didn’t want to eat out. I realized that miso glaze is super easy to make at home, and tastes even better than ones I’ve had at a restaurant! I am so excited to share this recipe with you because I’m positive it will become an instant favorite.

A miso glaze is made up of miso paste and other ingredients that combine to make a sweet and savory glaze. It is perfect on salmon fillets, and a great dipping sauce for air fryer chicken legs or wings. You can also serve it on top of roasted vegetables for a really nice umami flavor that will seriously knock your socks off. It can be used as a marinade for your next protein or as a topping for your poke bowl. I love how many ways you can use this glaze, and it stays good in the fridge for over a month!

Ingredients

I love how easy this miso glaze is to make at home. I am in love with making it for all of my seafood dishes! It’s perfect over rice too, and I even love it with chicken. You just need a few ingredients to make the best miso glaze you’ve ever had. You could also add other ingredients like ginger, mirin, and pepper. The measurements are below in the recipe card.

Miso Paste: Miso paste is a fermented soybean paste. It is usually in a tub or jar in the refrigerated section in the grocery store. It is so yummy and the base of this sauce. You could use red miso or white miso paste, they both taste great!Soy Sauce: Soy sauce is a fermented soybean sauce, so it goes perfectly with the miso paste. It’s salty and delicious, and adds lots of flavor to this glaze. I don’t add any additional salt to this recipe because of the soy sauce. if you decide to substitute soy sauce with tamari, which is gluten free, then you might want to add some salt.Brown Sugar: The sauce needs a little sweetness to help balance out all of the salty ingredients. You could use maple syrup instead of brown sugar as a substitute.Rice Vinegar: This is the perfect way to brighten up the glaze. It’s sweet and acidic kind of like apple cider vinegar. In fact, you can actually substitute rice vinegar for apple cider vinegar in a pinch. Rice wine vinegar could also work.Sesame Oil: This has a nutty earthy flavor that is perfect in addition to all of the other ingredients. You don’t have to use very much because it has a really strong flavor.

Miso Glaze Recipe

There is seriously nothing to this easy miso glaze recipe. All you do is put the ingredients in a bowl and whisk until smooth. It may take a second to get the sesame oil incorporated. You want to whisk until there is no separation of any of the ingredients.

Add Ingredients: In a small bowl add the miso paste, soy sauce, brown sugar, rice vinegar, and sesame oil.Whisk: Whisk together until smooth. Use as a marinade or dipping sauce for chicken or fish.

Creamy sausage tortellini soup is thick and creamy with chunks of cooked pork sausage, carrots, buttery kale and three cheese tortellini pasta all cooked in a smooth tomato sauce. This soup will become an instant favorite!

Is there anything better than homemade soup on a chilly day? I especially love pasta-filled soups. They’re so hearty! If you love tortellini as much as I do try this creamy chicken tortellini soup, Tuscan garlic tortellini soup or tomato tortellini soup!

Creamy Sausage Tortellini Soup

Tortellini soup is the perfect comfort food! Imagine a warm bowl filled with plump, cheesy tortellini pasta swimming in a creamy tomato broth. But wait, it gets even better – I’ve added some yummy ground pork sausage for a little extra protein and flavor. And for a touch of green, some fresh kale leaves add a pop of color, texture and most importantly- a boost of vitamins! This soup is sure to warm you up on a chilly day and satisfy your taste buds. Plus, it’s super easy to make.

All you need to do is throw all of your ingredients (most of which I’m sure you already have) in a pot and voila! You have a delicious, hearty soup that will rival your favorite Italian restaurants. You can even serve it up with some tasty homemade breadsticks to complete the meal with. This broth is perfect for dipping! Even though this creamy sausage tortellini soup has kale in it, the picky eaters in my family still love it. It’s that good! Looking for amazing homemade soups? See my full list of recipes here!

Ingredients Needed

Creamy sausage tortellini soup is so simple to make and loaded with flavor. It has everything you need from meat to vegetables all cooked to perfection in a savory tomato broth. It’s the perfect combination! As the sausage tortellini soup is cooking, the flavors continue to build and infuse. One sip and you’ll be hooked! *Note: exact measurements can all be found in the recipe card below.

Ground Pork Sausage: Try cooking this ahead of time for easy prep! Ground turkey also works if you want a leaner option.Vegetables: I sautéed the ground sausage with chopped carrots, onion, and garlic for the perfect texture and savory flavor.Italian Seasoning: Adds the best flavor! You can use prepackaged Italian seasoning or make your own blend using this recipe here.Flour: This will thicken up your soup base. Cornstarch also works if that’s what you have on hand! You’ll just need to use half the amount as flour, mixed with cold water and then added to the soup.Chicken Broth: This acts as the base of the soup. Vegetable broth also works!Tomato Paste: A flavorful thickener.Heavy Cream: A must for making this soup rich and creamy! Greek yogurt is another great substitute.Three Cheese Tortellini: Packs cheesy flavor into each bite! Both fresh and frozen tortellini work here. You may just need to add on a few more minutes of simmering time if using frozen tortellini.Kale: Adds a delicious texture and great nutrients to the soup. This can be swapped out with fresh baby spinach as well.Salt and pepper: Add to taste!

How to Make Creamy Sausage Tortellini Soup

Making this creamy sausage tortellini soup is a breeze. Simply throw all of your ingredients together and then let the flavors meld on the stove! Want to set it and forget it? This soup can also be cooked in a slow cooker or crockpot on low for 6 hours. It’s the perfect meal to come home to at the end of the day!

Sauté Pork and Vegetables: In a large pot over medium-high heat add the sausage. Then cook and crumble until brown. Once cooked, remove and set aside on a plate. Then add the carrots and onion and sauté until tender. Add in garlic and Italian seasoning and sauté for a minute more.Stir in Remaining Ingredients, Simmer: Add in the flour to the vegetables and pour in chicken broth. Then add in the tomato paste and stir. Next add in heavy cream and tortellini and bring to a simmer for about 7 minutes until the tortellini is cooked through. Add in the kale right before serving and salt and pepper to taste.