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Tania

appetizer recipe/ easy recipes/ pasta recipes

Fried Pizza Sticks : Comfort Food Full Of Flavor!

An easy, awesome snack for kids or adults alike!! Very quick and easy to make. If there’s one snack I love under any circumstances, it’s a crispy, steaming-hot slice of pizza!

Fried Pizza Sticks : Comfort Food Full Of Flavor!

Growing up, my friends and I used to devour pies at our local parlor.

Of course, now that my teenaged metabolism is a thing of the past, I try not to indulge in pizza too often.

And when I do decide to splurge, I usually try to make my favorite snack foods at home, and put a healthy twist on them, like these puffed quinoa treats that are just a little bit healthier than the standard packaged version.

Fried Pizza Sticks : Comfort Food Full Of Flavor!

If you’re just craving pizza, an easy way to trim a few calories from the recipe is to switch out a handful of the ingredients, and downsize a large-scale slice into a bite-sized treat.

This trifecta of tastiness is as easy as wrapping up a cheese stick with some pepperoni in an egg roll and deep-frying it. You could bake these stuffed Pizza Sticks too, but why would you want to do that? Better to heat up a vat of oil. If that seems like a lot of work, trust me: It’s worth it.

Fried Pizza Sticks : Comfort Food Full Of Flavor!

Fried Pizza Sticks : Comfort Food Full Of Flavor!

Use low-fat mozzarella string cheese, pepperoni, and egg roll wrappers for a crispy fried treat you can make at home, and eat on the go — just like a slice but smaller!

These pizza sticks make a great appetizer to serve to guests or to prepare for a party. This recipe consists of mozzarella cheese sticks and sliced pepperoni wrapped in egg roll wrappers. The prepared pizza sticks are then cooked in a deep-fryer until golden brown. These can be prepared in advance and then frozen and cooked at a later time. You can also increase the ingredients if you want to prepare large batches. These go great dipped in pizza sauce and you can use whatever your favorite brand of pizza sauce is or even make your own.

Fried Pizza Sticks : Comfort Food Full Of Flavor!
These pizza sticks are great to serve for the NFL playoffs and the Super Bowl. Enjoy.

Fried Pizza Sticks : Comfort Food Full Of Flavor!

Fried Pizza Sticks : Comfort Food Full Of Flavor!

An easy, awesome snack for kids or adults alike!! Very quick and easy to make. If there’s one snack I love under any circumstances, it’s a crispy, steaming-hot slice of pizza!
Prep Time 2 mins
Cook Time 10 mins
Total Time 12 mins
Course Side Dish
Cuisine Italian
Servings 6

Ingredients
  

  • 12 egg roll wrappers
  • 12 pieces string cheese
  • 36 slices pepperoni
  • Marinara sauce for dipping
  • Oil for frying

Instructions
 

  • Lay an egg roll wrapper out flat, then lay three pieces of pepperoni down the center on the diagonal.
  • Lay a mozzarella stick on top of the pepperoni.
  • Now, fold the corners of the egg wrapper down over the cheese.
  • Next, fold one of the two larger corners down over the cheese and start rolling until you run out of wrapper.
  • Use a little bit of water to "glue" the edges shut. Repeat these steps for all 12 mozzarella sticks.
  • Next, heat up oil in a deep frying pan, then transfer wrapped mozzarella sticks.
  • Fry wrapped cheese for 1 minute on each side or until golden brown.
  • Serve hot, with marinara sauce for dipping. Enjoy!
Keyword fried pizza sticks

And if this has you craving melty cheese loaded with marinara sauce, make sure you check out the video below for detailed instructions. Don’t forget to SHARE this yummy concoction with friends and family!

chicken recipes/ dinner recipes

Super Crispy Chicken Tenders

Crispy Chicken Tenders marinaded in buttermilk then fried (or oven baked!) golden brown are juicy and flavorful with southern seasonings. Truly crispy fried chicken tenders are a dinnertime staple you’re whole family will love.

Super Crispy Chicken Tenders

The Best Ever Chicken Tender Recipe

I literally cracked a secret code in making chicken tenders crispy, juicy and flavorful. These Homemade Chicken Tenders are soaked in buttermilk and fried crisp are super flavorful, moist and extra crispy on the outside. Plus with spices like the kinds you’d get at KFC they are perfect for replacing fast food cravings and even game day parties. Plus I have directions for an oven baked version too, so there can be no feeling guilty about indulging in this awesome chicken fingers recipe.

The addition of the KFC spices that I use in my potato wedges recipe takes these chicken fingers over the top. KFC always said their chicken was finger licking good, you will want to because this chicken, like my Ultimate Fried Chicken Recipe (oooh, or my Oven Fried Chicken) is that good.

Super Crispy Chicken Tenders

They’re golden brown fried chicken tenders made with either chicken breasts (make sure you use skinless chicken breasts) that you can slice into thinner chicken strips or you can use chicken tenderloin pieces and skip an extra step in the preparation.

If you’re using a chicken breast you will cut it along it’s long side to make chicken strips the right length for these chicken tenders. If you cut the chicken strips the shorter way they’ll be about 2-3 inches long and be closer to the size of an average fish stick.

How to keep Chicken Tenders Crispy once fried:

Once fried you can keep the chicken tenders crispy on a baking sheet or a cookie sheet in a low oven at 250 degrees while you finish frying the remaining chicken tenders or keep them warm until your even starts.

The low temperature will ensure the chicken fingers stay juicy too, it isn’t hot enough to dry them out unless you leave them in there for hours. Do not cover the chicken though as it will create steam which will ruin the texture of the crispy chicken.

Super Crispy Chicken Tenders

With the big game coming up we are looking for fun finger foods and chicken tenders are the perfect finger food. If you’re looking for more game day food look no further!

Dipping Sauces for Chicken Tenders

  • Honey Mustard
  • Ranch
  • Chick Fil A Sauce
  • Buffalo Sauce
  • Fry Sauce

Super Crispy Chicken TendersWhy Marinate in Buttermilk?

The buttermilk acts as a tenderizer which makes the chicken juicy. Even just a half an hour soak will help with flavor and it also acts as a binding agent for the first coat of seasoned flour.

Even if the chicken tenders are going to be oven baked they should still be marinaded in buttermilk before baking.

Panko Breadcrumbs and Regular Breadcrumbs

If you would like to use panko breadcrumbs or regular breadcrumbs in this recipe to add more of a texture or crunch, like in a tempura recipe, you will have to reduce the flour to make up for the additional coating. Using breadcrumbs also allows you to bake this recipe instead of frying it (see baked chicken tenders recipe below).

If you fry the recipe with the use of the panko be aware the fat content (and saturated fat) of the recipe may be slightly higher as breadcrumbs tend to absorb more total fat than a flour based coating. Serve this meal up with some roasted vegetables for some additional dietary fiber to make up for it!

Super Crispy Chicken Tenders

Oven Baked Chicken Tenders (Healthy Chicken Tenders)
After the buttermilk marinade add the spices to panko crumbs or breadcrumbs instead of flour.
Dredge the chicken from the buttermilk into the breadcrumbs then add to a baking sheet coated with cooking spray.
Brush with just 2 tablespoons of melted butter or spray with cooking spray (melted butter will give better flavor).
Bake at 400 degrees for 20-25 minutes.

Super Crispy Chicken Tenders

Super Crispy Chicken Tenders

Crispy Chicken Tenders marinaded in buttermilk then fried (or oven baked!) golden brown are juicy and flavorful with southern seasonings. Truly crispy fried chicken tenders are a dinnertime staple you’re whole family will love.
Prep Time 40 mins
Cook Time 20 mins
Total Time 1 hr
Course Main Course
Cuisine American
Servings 16 Servings
Calories 138 kcal

Ingredients
  

  • 1 cup buttermilk
  • 4 chicken breasts boneless skinless
  • 1 teaspoon hot sauce
  • 2 cups flour
  • 2 large eggs beaten
  • 3/4 teaspoon pepper
  • 1/8 teaspoon baking powder
  • 2 1/2 teaspoons salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon paprika
  • canola oil for frying

Instructions
 

  • Cut the chicken breasts into four tenders each and soak them in a bowl with the buttermilk and hot sauce for 30 minutes.
  • Add the eggs to one bowl and the flour and spices to a second bowl.
  • Dip each piece of chicken from the buttermilk bowl to the flour mixture.
  • Dip it into the eggs then back into the flour mixture.
  • Shake excess flour gently off and put the chicken onto a baking sheet.
  • Repeat with all the pieces.
  • Heat the oil (three inches deep) in a dutch oven on medium high heat to 350 degrees.
  • Fry the chicken in small batches for 5-7 minutes or until golden brown.

Notes

click on times in the instructions to start a kitchen timer while cooking.
cake recipes/ dessert recipes

Strawberry Cake With Stawberry Buttercream Made From Fresh Strawberries

Strawberry cake made with fresh strawberries and no Jell-O? Yes, it’s possible and it’s delicious! This cake is made with fresh strawberries in the mix, as well as in the buttercream!

Strawberry Cake With Stawberry Buttercream Made From Fresh Strawberries

If you’ve been to Pinterest lately, you will have approximately one TRILLION recipes for strawberry cake. I tried a few from some big-name blogs that I thought would for sure delivery and boy was I disappointed. Most recipes contained either Jell-O for the strawberry flavor or the use of a boxed mix.

I just wanted an easy scratch recipe made with real strawberries! Is that not too much to ask?

Now I am definitely not the best baker in the world but I do enjoy a challenge so I set myself up to see if I could make a really good strawberry cake. I gave myself two rules. I had to use real strawberries and the flavor had to taste like real strawberries in the cake alone.

Strawberry Cake With Stawberry Buttercream Made From Fresh Strawberries

CAN YOU MAKE A FRESH STRAWBERRY CAKE WITHOUT JELL-O?

Now don’t get me wrong. I love me some Jell-O but not in my cakes. Gelatin is not something I would think to add to my cake to make the texture light in fluffy, more like gummy and dense. I think the worst thing about a strawberry cake made with Jell-O is that it tastes like fake strawberries.

Strawberry Cake With Stawberry Buttercream Made From Fresh Strawberries

Pretty tasty in jolly ranchers but not so much in my cake. So one of my personal challenges was to make a strawberry cake without gelatin.

 

CAN YOU JUST ADD FRESH STRAWBERRIES TO VANILLA CAKE TO MAKE A STRAWBERRY CAKE?

Have you ever seen a baking video where they just chop up fresh strawberries and add them to the cake batter and claim it tastes amazing? I’m sorry, but that’s a big fat lie.

When strawberries are baked, not only do they lose their strawberry flavor but they turn a really weird and sad grey color. It actually looks like pockets of rotten fruit in the cake batter. NOT appetizing at all!

Strawberry Cake With Stawberry Buttercream Made From Fresh Strawberries Strawberry Cake With Stawberry Buttercream Made From Fresh Strawberries

In my first test, I chopped up some fresh strawberries and drained the juices. I added the chopped strawberries to the batter and the juice to the milk. I subtracted the same amount of milk as the juice that I added so I was not adding more liquid to my batter. I reduced the sugar by 1 oz to account for any sugar in the strawberries.I was pretty sure this would not work but I just wanted to make sure. Just as I feared, this cake was very wet, dense, and brown. Not the pretty strawberry cake I was imagining.

FRESH STRAWBERRY CAKE MADE WITH A STRAWBERRY REDUCTION

I had tried using a strawberry reduction in previous tests but the texture was still really gummy. This time I tried reducing the liquids further to make a really thick reduction. I also added in lemon zest to intensify the tartness of the strawberry flavor.

I also used strawberry emulsion instead of strawberry extract (not necessary but helps with color and flavor). I also added a couple of drops of electric pink food coloring to get that pink color I was looking for.
The result? An incredibly moist and delicate strawberry cake that tasted EXACTLY like strawberries.

Strawberry Cake With Stawberry Buttercream Made From Fresh Strawberries

I kid you not, I screamed with joy when I cut into this cake! The crumb was PERFECT! The flavor is amazing! I pretty much ran to all the rooms of the house forcing my daughter, husband and assistant to all try the cake immediately. I wanted to make sure I wasn’t just going crazy. That this was the real deal!

HOW TO MAKE A STRAWBERRY REDUCTION

Combine your strawberries and sugar in a medium saucepan. If they are frozen, defrost them first. If they are fresh remove the tops and chop into chunks. Blend with an immersion blender if you prefer a smooth reduction.
Bring the mixture to a boil and then reduce to low and let simmer. Occasionally stir to prevent burning.
Once the strawberry reduction is thick like tomato paste, you’re good to go!
Mix in the lemon zest, juice and salt.
Let the strawberry reduction cool before using it in your cake batter. I use half in the batter and half in the frosting!

Strawberry Cake With Stawberry Buttercream Made From Fresh Strawberries

HOW TO MAKE YOUR STRAWBERRY LAYER CAKE

If you need more information on how to frost and fill a cake, check out my how to make your first cake tutorial.

Make sure your cakes are chilled or even partially frozen when stacking so that they are easier to handle. Trim off the brown edges and tops if desired.
Make your buttercream and fold in the leftover strawberry reduction for a fresh and tasty strawberry frosting!
Put your first layer of strawberry cake down and then spread on a generous layer of frosting. Try to keep it flat.
Place your next layer of cake on top and repeat with remaining layers.
Cover the whole cake in a thin layer of strawberry buttercream and then chill in the fridge for 20 minutes until the buttercream is firm. This is called the crumb coat.
Frost the cake with a final layer of buttercream and decorate as desired! This cake should be refrigerated until serving. Allow the cake to sit at room temperature for 2 hours before serving. Cold cake doesn’t taste very good!

Strawberry Cake With Stawberry Buttercream Made From Fresh Strawberries

 

Strawberry Cake With Stawberry Buttercream Made From Fresh Strawberries

Fresh Strawberry Cake With Strawberry Buttercream Recipe

Strawberry cake made with fresh strawberries and no Jell-O? Yes, it’s possible and it’s delicious! This cake is made with fresh strawberries in the mix, as well as in the buttercream!
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 24 servings
Calories 603 kcal

Equipment

  • Food Scale
  • Stand mixer with whisk and paddle attachments (or a hand mixer)
  • Wire rack
  • Three, 8"x2" round cake pans

Ingredients
  

Fresh Strawberry Cake Ingredients

  • 1 1/2 teaspoons baking powder
  • 14 ounces 397 g all purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 10 ounces 284 g granulated sugar
  • 8 ounces 226 g unsalted butter room temperature
  • 1/2 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • zest one lemon
  • 1 1/2 teaspoon strawberry emulsion or extract I use LorAnn oils bakery emulsion
  • 6 ounces 170 g egg whites room temperature
  • 1 Tablespoon lemon juice fresh
  • 6 ounces 170 g milk room temperature, whole milk is best
  • 4 ounces 113 g strawberry reduction room temperature
  • 1/2 teaspoon Pink food color I use Americolor electric pink gel

Strawberry Reduction

  • 32 ounces 907 g fresh or frozen strawberries thawed
  • 1 Tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 4 ounces 113 g sugar optional
  • 1 pinch salt
  • 4 ounces 113 g pasteurized egg whites
  • Easy Strawberry Buttercream Frosting
  • 16 ounces 454 g powdered sugar
  • 4 ounces 113 g strawberry reduction room temperature
  • 16 ounces 454 g unsalted butter room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Instructions
 

Strawberry Reduction Instructions

  • I recommend making this reduction the day before you're ready to make your cake.
  • Place fresh or thawed, frozen strawberries into a medium saucepan. Optional: blend strawberries with an emersion blender if you prefer a smoother texture of strawberry reduction.
  • Heat on medium-high and add in sugar (if desired), lemon zest, lemon juice and salt. Stir occasionally to prevent burning.
  • Once bubbling, reduce heat to medium-low and slowly reduce until berries begin to break up and the mixture has reduced by about half. This will take about 20 minutes. If your mixture has reduced by half and is still watery, continue to cook until all of the liquid is out.
  • Occasionally stir the mixture to prevent burning. You should end up with about 2 cups of thick strawberry reduction that looks like tomato sauce. Transfer to another container and let cool before use.
  • You will use some of the reduction for the cake batter, some for the frosting and the rest for filling between the cake layers for extra moisture. Leftover reduction can be stored in the fridge for up to one week or frozen for 6 months.

Strawberry Cake Instructions

  • NOTE: It is SUPER IMPORTANT that all the room temperature ingredients listed above are room temperature and not cold or hot.
  • Make sure to take your strawberry reduction out of the refrigerator 1 hour before making your cake so that it comes to room temperature.
  • Adjust an oven rack to the middle position and preheat to 350ºF/176ºC.
  • Grease three 8" cake pans with cake goop or preferred pan release
  • In a separate medium bowl, whisk together the milk, strawberry reduction, strawberry emulsion, vanilla extract, lemon extract, lemon zest, lemon juice, and pink food coloring.
  • In a separate medium bowl, whisk together the flour, baking powder, baking soda and salt.
  • Add room temperature butter to your stand mixer with the paddle attachment and beat at medium speed until smooth and shiny, about 30 seconds.
  • Gradually sprinkle in the sugar, beat until mixture is fluffy and almost white, about 3-5 minutes.
  • Add the egg whites one at a time, beating 15 seconds in between. Your mixture should look cohesive at this point. If it looks curdled and broken, your butter or egg whites were too cold.
  • Mix on low speed and add about a third of the dry ingredients to the batter, followed immediately by about a third of the milk mixture, mix until ingredients are almost incorporated into the batter. Repeat the process 2 more times. When the batter appears blended, stop the mixer and scrape the sides of the bowl with a rubber spatula. If it looks like ice cream, you did it right!
  • Divide the batter evenly between the prepared pans. Smooth the tops with a rubber spatula.
  • Bake cakes at 350ºF/176ºC until they feel firm in the center and a toothpick comes out clean or with just a few crumbs on it, about 30-35 minutes.
  • Place pans on top of a wire rack and let cool for 10 minutes. Then flip your cakes onto the racks and cool completely.
  • Once cooled, wrap each layer in plastic wrap and refrigerate or freeze before assembling your cake.

Buttercream Instructions

  • Place egg whites and powdered sugar in a stand mixer bowl. Attach the whisk and combine ingredients on low and then whip on high for 5 minutes
  • Place pasteurized egg whites and powdered sugar in the bowl of your stand mixer. Add the whisk attachment and combine ingredients on low, then whip on high for 5 minutes.
  • Add in your softened butter in chunks and whip on high for 8-10 minutes until it's very white, light and shiny. It may look curdled and yellow at first, this is normal. Keep whipping.
  • Add in strawberry reduction, vanilla extract and salt and continue whipping until incorporated.
  • Optional: Switch to a paddle attachment and mix on low for 15-20 minutes to make the buttercream very smooth and remove air bubbles.

Decorating the cake

  • Place your first layer of strawberry cake onto a cake plate or cake board. Trim off the dome if needed with a sharp knife so the top of the cake is flat.
  • Add a very thin layer or your cooled reduction over the cut surface. This helps soak into the cake and adds moisture and strawberry flavor.
  • Add a layer of strawberry buttercream, I shoot for about 1/4". Smooth it with your offset spatula until it's flat.
  • Frost the outside of your cake with the leftover buttercream and decorate with some fresh. strawberries if desired.

Notes

Cake Notes:
Make sure all your ingredients (egg whites, milk, butter, reduction) are room temperature or a little warm so that your batter doesn't curdle.
For the best success, use a food scale to weigh your ingredients. Converting this recipe to cups could lead to failure. Read my blog post on how to use a scale for more information.
I use Americolor electric pink food coloring to get my beautiful pink color. It may seem like cheating, but if you don't add it, the color from the strawberries will bake out and your cake will turn out gray.
I'm using my Bosch Universal Plus mixer for this, but you can use any KitchenAid stand mixer or a hand mixer.
You must use egg WHITES for this recipe, the yellow from the egg could turn the inside of your cake peach.
I like to use LorAnn oil's strawberry bakery emulsion, but you can also use extract.
Reduction Notes:
When making your reduction, the goal is to get as much liquid out as possible without burning the strawberries. The mixture should look like thick tomato sauce and will have reduced by half.
You will use some of the reduction for the cake batter, some for the frosting and the rest for filling between the cake layers for extra moisture. Leftover reduction can be stored in the fridge for up to one week or frozen for 6 months.
Strawberry Buttercream Notes:
Make sure your frosting is very light and white before adding in the puree. Give it a taste, if it still tastes like butter, keep whipping it until it tastes like sweet ice cream.
If your buttercream looks curdled, it's too cold. Take out 1/2 cup of buttercream and melt it in the microwave until it's just barely melted. About 10-15 seconds. Pour it back into your buttercream, and mix until creamy.
Keyword strawberry cake with strawberry buttercream
breakfast recipes/ cake recipes/ dessert recipes

Original Glazed Donuts (Krispy Kreme Recipe Copycat)

The Original Krispy Kreme Glazed Doughnuts you know and love and now you can make them at home and eat them fresh! These original glazed donuts are light and chewy and a good way to get anyone out of bed in the morning.

Original Glazed Donuts (Krispy Kreme Recipe Copycat)

 

Krispy Kreme Glazed Doughnuts are the original glazed yeast raised doughnut that made Krispy Kreme famous. I’ve been known to make the detour when the “HOT” sign is on at Krispy Kreme but since I can make them at home I’ve become immune to the pull of the brightly lit signs.

This donut recipe is going to take you straight to that feeling you get, the moment walk into a Krispy Kreme shop and the “HOT NOW” neon light is on, telling you a fresh batch of chewy donuts has just been pulled out of the oven.

Original Glazed Donuts (Krispy Kreme Recipe Copycat)

Original Glazed Donuts (Krispy Kreme Recipe Copycat)

Imagine, when you first open the door, you’re hit by the smell of sugar caramelizing. The sweet smell of the donuts frying is almost reminiscent of a county fair. But underneath the sweetness, you find the scent of fresh yeast that has been working hard at putting pockets of air in the donuts so they are perfectly puffy and chewy.

EACH BITE IS SWEET, CHEWY AND INCREDIBLY IRRESISTIBLE

Original Glazed Donuts (Krispy Kreme Recipe Copycat)

You might next see the counter lined with donuts — some proofed and ready to be added into the fryer, others on the cooling rack having just been transformed into a glistening golden color, and others shiny from the glaze as it hardens and sets.

I suspect you’ll reach for a donut next, and at that point, the glaze will stick to your fingers, tempting you to take a bite of the fresh donut. Once you take a bite, you’ll revel in the chewiness of the donut, as it compresses with each bite you take.

In between bites, you might just smack your lips to lick the glaze off, and when you’re done with the last bite, I’m sure I’ll hear you licking the last remnants of the glaze off your fingers.

Original Glazed Donuts (Krispy Kreme Recipe Copycat)

 

It works! With just a couple of adjustments, these Krispy Kreme Glazed Doughnuts are a GREAT copycat, not perfect mind you as part of the magic lies in their air pressurized extruders, but if you are looking to make this recipe at home, you need to go no further. These doughnuts are best right after the glaze dries!

Original Glazed Donuts (Krispy Kreme Recipe Copycat)

Original Glazed Donuts (Krispy Kreme Recipe Copycat)

The Original Krispy Kreme Glazed Doughnuts you know and love and now you can make them at home and eat them fresh! These original glazed donuts are light and chewy and a good way to get anyone out of bed in the morning.
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Breakfast, Brunch, Donut
Cuisine American
Servings 18 donuts
Calories 292 kcal

Ingredients
  

FOR THE DONUTS

  • 4 1/4 cups bread flour 535 grams (plus more for rolling out the dough)
  • 2 1/4 teaspoon instant quick-rise yeast (7 grams) (one packet)
  • 1 1/4 cups whole milk 300 milliliters
  • 8 tablespoons unsalted butter 113 grams - melted and cooled
  • 2 large eggs
  • 1 teaspoon salt
  • 1/4 cup granulated sugar 50g
  • oil for frying

FOR THE GLAZE

  • 1/2 cup milk 120 milliliters
  • 4 cups powdered sugar 500 grams
  • 1 pinch salt

Instructions
 

TO MAKE THE DONUTS

  • In a medium bowl, heat the milk in the microwave until it is warm to the touch, about 45 seconds. Add in the yeast and give it gentle stir. Let the mixture sit until there is some foam on top, about 5 minutes.
  • Using a stand mixer fitted with the dough hook, beat together the yeast mixture, the eggs, butter, sugar and salt until combined. Add in about half of the flour and mix until combined. Add in the remaining flour and mix until combined. During the mixing process, you may need to stop the mixer and scrape down the sides. If the dough is too wet to handle, add in flour 1 tablespoon at a time. Cover the bowl with a large kitchen towel, and leave it in a warm place to let it rise until it doubles in size, about 1 hour.
  • When the dough is done rising, pour it onto a well-floured surface and roll it to 1/2-inch thickness. Cut the donuts with a donut cutter, or with 2 different sized round cookie cutters (the large cutter should be about 3-inches in diameter). Save the donut holes. Knead scraps together, being careful not to overwork the dough, and repeat the process of rolling it out and cutting the donuts.
  • Place the cut donuts on parchment paper, leaving room to rise between each one. (TIP: I place each donut on an individual piece of parchment paper, so it is easy to transfer into the hot oil for frying. See picture.) Cover the donuts with a kitchen towel and let them rise in a warm place until they are puffed up, about 45 minutes.
  • About 15 minutes before the donuts are done rising, heat oil in a deep-fryer or large heavy-bottomed pot to 375°F/190°C. Place cooling racks on top of sheets of paper towels parchment paper, or line plates with paper towels.
  • When the donuts are ready and the oil is hot, carefully add the donuts to the oil, a few at a time without overcrowding your deep-fryer or pot. (TIP: I find that it is easier to place the entire parchment paper in the oil with the donuts, so I don't accidentally "stretch" out the donuts. Once the donuts are in the oil, you can easily remove the parchment paper with tongs.) When the bottom of the donuts are golden, about 45 seconds, flip the donuts over using a spatula. Cook until the other side is also golden. Donut holes will cook quicker. Remove donuts with a tong or slotted spatula, and place on the prepared racks or plates. Repeat with the remaining donuts, making sure to keep the oil at the right temperature.

TO MAKE THE GLAZE

  • In a large bowl, mix together the sugar, milk and salt until smooth. If you prefer a thinner glaze on the donuts, add in more milk one teaspoon at a time.

TO SERVE

  • Place a cooling rack on top of paper towels or parchment paper for easy clean up.
  • Dip one side of the fried donuts into the glaze. Flip the donut over using a fork. Carefully transfer the glazed donut to the prepared cooking rack. The glaze will slowly drip off the donuts as it sets. Repeat with remaining donuts.

Notes

Donut recipe adapted from Mark Bittman on The New York Times.
Keyword Krispy Kreme Donut Copycat
asian recipes/ chicken recipes/ dinner recipes

Amazing Honey Garlic Chicken Wings Recipe

Honey Garlic Chicken Wings are perfectly sweet and savory at the same time! Better than take-out, try this dish for a finger-licking good meal! Everything you’d ever want in a chicken wing, plus they’re baked, not fried!

Amazing Honey Garlic Chicken Wings Recipe

They are my guilty pleasure! They are flavorful, fun to eat, and they make for a good appetizer, just like Crispy Potato Wedges, BLT Potato Salad, and Pear Salad! Serve this dish along with these other recipes and you get yourself a nice quick meal!

This Honey Garlic Chicken Wings recipe requires no frying, unlike other recipes. In this recipe, the chicken wings are seasoned and baked to perfection, then, tossed in a sweet and savory sauce.

 

What comes out are tender pieces that are moist on the inside and perfectly caramelized and sticky on the outside. They make for a great finger food which you can snack on or turn into a complete meal by pairing with carbs and fiber.

Amazing Honey Garlic Chicken Wings Recipe

Unlike breasts, this part of the chicken is easier to cook as it dries out much slower. Also, though the breasts have fewer calories, the wings have more flavor, thanks to the fat content. A piece has roughly around 43 calories, with 36% attributed to fat.

Aside from that, it contains zero carbs and the rest of the calories are attributed to protein.

How to make honey garlic sauce:

This is quite easy! All you need to do is combine all the sauce ingredients in a pan. Allow the mixture to boil and then, let it simmer steadily over lower heat for about 10 minutes until it thickens.

Remove it from the heat when it starts to coat the back of a spoon. Set it aside until later use.

How to make honey garlic chicken wings

Amazing Honey Garlic Chicken Wings Recipe Amazing Honey Garlic Chicken Wings Recipe

  • Prep the oven: Preheat it to 425 degrees Fahrenheit. The high temperature is needed to crisp up the chicken.
  • Season: Get the wings and pat them dry completely. Season them with the spices and seasonings listed in the
  • recipe card below, then, brush them with olive oil.
  • Bake: Bake them for about 35 minutes, turning them at the 20th-minute mark to cook evenly on both sides.
  • Toss: Prepare the sauce and toss each piece in it until fully coated.
  • Bake again: Put them in the oven again for 10 minutes, turning at the 5th-minute mark to cook evenly on both sides.
  • Serve: Allow the dish to cool, tossing from time to time to coat each piece with the sauce that starts to thicken as it cools. Then, serve with your favorite dip.

How long to bake honey garlic chicken wings?
This recipe prescribes that the oven be set at 425 degrees Fahrenheit and baking will take roughly around 25 to 30 minutes. The skin will crisp up in this setting.

 

But if you want to bake with a sauce, then, you can lower the temperature to 350- or 375-degrees Fahrenheit. In these settings, the baking will be longer at around 50 to 70 minutes.

Amazing Honey Garlic Chicken Wings Recipe

Recipe tips:

Amazing Honey Garlic Chicken Wings Recipe

  • When reheating, simply bake them again using the original recipe settings. The only requirement is that the thickest part of the meat must reach 165 degrees Fahrenheit for it to be safe for consumption. If you are reheating frozen ones, thaw them first and allow them to rest at room temperature for about 15 minutes before baking again.
  • Serve them with oven-roasted sweet potato fries, mashed potatoes, or brown sugar roasted carrots for a complete meal.
  • If you want the skin to crisp up when you make this dish, make sure to dry the pieces. Aside from patting them dry and salting them, refrigerate the meat overnight in the fridge to further allow any moisture to dissipate.
Amazing Honey Garlic Chicken Wings Recipe

Honey Garlic Chicken Wings

Honey Garlic Chicken Wings are perfectly sweet and savory at the same time! Better than take-out, try this dish for a finger-licking good meal! Everything you’d ever want in a chicken wing, plus they’re baked, not fried!
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Dinner
Servings 6 Servings of 5 Wings
Calories 710 kcal

Ingredients
  

  • 30 chicken wings
  • 2 tablespoons olive oil

Rub:

  • 1 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt

Honey Garlic Sauce:

  • 1/2 cup honey
  • 1/4 cup soy sauce
  • 3/4 cup water
  • 2 tablespoons Mirin
  • 4 cloves garlic minced
  • 1 tablespoon sesame oil
  • 1/4 teaspoon red pepper flakes optional
  • 1 tablespoon minced ginger
  • 1 tablespoon cornstarch

Garnish:

  • Sesame seeds

Instructions
 

Wings:

  • Preheat oven to 425 degrees.
  • Pat dry wings with paper towels until completely dry.
  • Combine all the rub ingredients in a large bowl, add the wings and toss to combine. Brush with olive oil.
  • Line a baking sheet with foil and then place parchment paper on top, arrange chicken wings in one layer, if needed use two baking sheets. Bake for 35 minutes turning at 20 minutes on the other side.

Sauce:

  • In the meantime, combine sauce ingredients in a small pan over medium heat. Bring to a boil, reduce heat and simmer for about 10 minutes or until slightly thickened and sauce coats the back of a spoon.

Combine Wings with the Sauce:

  • Take wings from the oven, toss with sauce and return to the oven for another 10 minutes, turning after 5 minutes on the other side.
  • Broil for a few minutes.
  • Allow cooling for 10 minutes. As the sauce cools, it thickens. Stir the wings every few minutes to coat in the sauce as it thickens.
  • Serve the wings with your favorite dipping sauce and garnished with sesame seeds.
Keyword honey garlic chicken wings
beef recipes/ dinner recipes/ pasta recipes

Lasagna Roll Ups Recipe

Lasagna Roll Ups combine the best of classic Lasagna but are much easier to serve, bake faster and can be enjoyed right away – no resting time required! Rolled lasagna noodles are filled with a flavorful spinach and ricotta mixture and baked with a quick homemade meat sauce.

Lasagna Roll Ups Recipe

We love comforting pasta dishes like Chicken Tetrazzini, traditional Spaghetti and Meatballs and Mom’s Chicken Alfredo. These are among the most requested meals in our family. Try this Lasagna Roll-Ups recipe and you will make it over and over.

Lasagna Roll-Ups:

We love lasagna in all forms including Skillet Lasagna, make-ahead Slow Cooker Lasagna, and of course Classic Lasagna. These Lasagna Roll-ups are beefy, saucy, cheesy and definitely satisfy the craving for lasagna, but they are way easier to serve. No more messy lasagna squares sliding apart as you struggle to remove them from the pan.

Lasagna Roll Ups Recipe

The Ultimate Cheese Sauce:

We make a 3-cheese sauce with ricotta cheese, shredded mozzarella, and parmesan cheese. Once the sauce is baked, it tastes almost like an alfredo sauce – rich, creamy, and cheesy.

Beefy Lasagna Meat Sauce:

The best meat sauce for lasagna is essentially a ragu – a meat sauce with ground beef, onion, seasonings, and marinara. We don’t skimp on the meat and use a full pound of ground beef which makes this lasagna supremely satisfying. You can use homemade marinara or your favorite store-bought marinara.

Lasagna Roll Ups Recipe

Can I Substitute the Ground Beef?
You can swap out the ground beef for Italian sausage or use ground turkey or ground chicken if you want a leaner lasagna.

How to Make Lasagna Rolls:
The process here is simple and you have all the elements of a classic lasagna but they are rolled rather than layered. This results in 12 perfectly portioned servings of lasagna. It’s brilliant for parties! The process for lasagna rolls is simple:

Cook the noodles
Make the meat sauce and spread 1/2 cup in a 9×13 casserole
Make the cheese sauce
Spread cheese sauce and meat sauce on each noodle.
Roll up noodles, transfer to the casserole dish, spread with remaining meat sauce and mozzarella, then cover and bake.

Lasagna Roll Ups Recipe Lasagna Roll Ups Recipe Lasagna Roll Ups Recipe Lasagna Roll Ups Recipe

Tips for Assembling Lasagna Roll-Ups

Cook 2-3 extra noodles as some may break while boiling.
Cook noodles according to package instructions in salted water until al-dente (do not over-cook). We use about 3 Tbsp salt for a large soup pot of water.
Drain cooked noodles then cover them with cold water until ready to use so they don’t stick together.
To contain the mess, arrange the noodles 6 at a time on a rimmed non-stick baking sheet (keeping remaining noodles in cold water until ready to use).

Lasagna Roll Ups Recipe

Lasagna Roll Ups Recipe

Lasagna Roll Ups Recipe

Lasagna Roll Ups combine the best of classic Lasagna but are much easier to serve, bake faster and can be enjoyed right away – no resting time required! Rolled lasagna noodles are filled with a flavorful spinach and ricotta mixture and baked with a quick homemade meat sauce.
Prep Time 30 mins
Cook Time 42 mins
Total Time 1 hr 12 mins
Course Dinner, Main Course
Cuisine Italian
Servings 12 lasagna roll ups
Calories 333 kcal

Ingredients
  

  • 12 lasagna noodles cooked to package instructions
  • 24 oz marinara sauce
  • 16 oz ground beef 85% lean
  • 3 garlic cloves minced
  • 1/2 cup diced onion
  • 1/2 tsp black pepper or to taste
  • 1 tsp sea salt or to taste for red sauce
  • 15 oz ricotta cheese
  • 1/2 tsp dried oregano
  • 1/4 cup parmesan cheese shredded
  • 1 large egg
  • 1/4 cup parsley chopped plus more to garnish
  • 3 cups mozzarella cheese shredded divided

Instructions
 

  • Preheat oven to 375˚F. Cook noodles in a large pot of salted water according to package instructions then drain and fill pot with cold water to stop the cooking process and keep noodles from sticking together.
  • In a deep pan or dutch oven, over medium-high heat, cook ground beef until no longer pink, breaking up with a spatula (2 min). Add onion and cook until softened (3 minutes). Add garlic, 1 tsp salt, 1/2 tsp pepper and 1/2 tsp oregano and sautee another minute. Add marinara, bring to a simmer and turn off the heat. Spread 1/2 cup meat sauce over the bottom of a casserole dish
  • In a large bowl, stir together: ricotta, 1 egg, 1/4 cup parmesan cheese, 1 1/2 cups mozzarella cheese and 1/4 cup parsley.
  • To contain messiness, arrange noodles over a large baking sheet in a single layer. Spread 1/4 cup (1 scant ice cream scoop) of cheese mixture over the top of each noodle. Add a heaping Tbsp of meat sauce in a strip down the center of the noodle. Roll noodles up and arrange in the prepared casserole dish.
  • Spread remaining meat sauce over the tops of roll-ups and sprinkle on the remaining 1 1/2 cups mozzarella cheese. Cover with foil, making sure foil isn't touching cheese (if your pan is on the shallow side, you can put toothpicks into rolls to keep the foil away from cheese.
  • Bake covered at 375˚F for 40 minutes. Remove foil and broil another 2-3 minutes or until cheese is lightly golden. Garnish with parsley to serve.
Keyword lasagna roll ups
appetizer recipe/ dinner recipes

Perfectly Seared Pan Scallops

Learn how to make Seared Scallops with a perfectly golden brown crust, just like at the restaurants! They’re incredibly simple to make at home and much cheaper than dining out.

Perfectly Seared Pan Scallops

Learn how to make perfectly seared scallops with this easy recipe! You only need 5 simple ingredients to make this impressive recipe. Follow this foolproof method for perfectly seared scallops to nail the technique.

How to cook Scallops

Scallops are one of those things that are SO simple to cook, and yet, so simple to screw up. I have to admit I botched a few batches myself back in the day (it was like eating rubber!), but with their hefty price tag, I quickly made it my mission to learn the key to a perfectly seared scallop. And by perfect, I mean a scallop with a flavorful crust and an interior so tender it basically melts in your mouth. That’s perfection!The good thing about this whole post is that perfectly seared scallops are easy as 1-2-3. I totally was going to type “easy as pie”, but ya know, these little guys are so much easier than that whole situation.

Perfectly Seared Pan Scallops

The first thing you want to do is make sure you have good quality scallops. I know they’re pricey, but I think that if you’re going to put in the effort – especially with seafood – freshness and quality are always key. So get the best you can.

Once you’ve selected your scallops, all you need to do is pat them dry, sprinkle them well with salt and pepper (freshly grated is always the best!), and toss them in a buttered hot skillet.

Perfectly Seared Pan Scallops

Now! Here’s where you need to pay attention – do not over cook these babies! I repeat: DO NOT OVERCOOK. Pardon the yelling; but that part is so crucial!!!

Perfectly Seared Pan Scallops

Perfectly Seared Pan Scallops

Oh, and serve these sensational scallops right away!!! They shouldn’t wait more than a few minutes before entering a mouth. And just a heads up – they always taste best fresh from the skillet, so I’d suggest stealing one or two straight from the pan before serving.

Perfectly Seared Pan Scallops

Learn how to make Seared Scallops with a perfectly golden brown crust, just like at the restaurants! They’re incredibly simple to make at home and much cheaper than dining out.
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Appetizer, Dinner
Cuisine Seafood
Servings 4 Servings

Ingredients
  

  • 1 pound sea scallops patted dry
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • Freshly ground black pepper
  • Freshly ground sea salt
  • Lemon for squeezing optional

Instructions
 

  • Remove tiny side muscle from the scallops if they have them, then rinse with cold water and pat dry with a paper towel.
  • Add the butter and oil to a large saute pan over high heat.
  • Generously salt and pepper the scallops. Once the butter/oil combo begins to smoke, gently add the scallops, making sure they are not touching. Sear scallops for 1 1/2 minutes on each side - not touching them at all while they're searing. The scallops should have a nice golden crust on each side and be translucent in the center. Serve right away!!!
Keyword scallops, seared scallops
breakfast recipes/ cake recipes/ dessert recipes/ easy recipes

Cinnamon Roll Crescents

Make-shift cinnamon rolls made the easy way and you will not believe how amazing these are! Easy yummy treats.

Cinnamon Roll Crescents

Before we get into how ridiculously EASY and delicious these cinnamon roll crescents are, we need to discuss the weather we’ve been having here lately in New Jersey. I’m so not complaining though because we are LOVING it! When it’s nice out, I really try to take advantage of it.

During the nice weather, it’s always good to have a little trick up your sleeve for yummy treat ideas that take only minutes to prepare so you’re in and out of the kitchen in no time! If you know me, you know how much I adore cinnamon rolls and now that I came up with this method, I don’t need to spend hours in the kitchen rising dough! And neither do you.

Cinnamon Roll Crescents

 

The famously versatile and convenient refrigerated crescent roll dough has done it again folks! This dough can be used all kinds of ways and even substituted for other types of dough. Personally, I get a little bit intimidated when it comes to making dough from scratch because you have to use yeast and then you have to knead and let the dough rest, etcetera… so this little tube of dough saves me a lot of time. Plus, the crescent rolls were on sale (again) so you know I had to get them. I can’t resist a sale.

In this post I’m going to show you a really easy and delicious way to use Pillsbury crescent rolls. And if you’ve never tried crescent rolls with cinnamon before you are in for a treat!

Cinnamon Roll Crescents

Cinnamon Roll Crescents

You get the iconic gooey center, a fluffy dough and the glaze on top just seals the deal for these babies! To prepare them, you’ll separate all of the dough triangles and a brown sugar/cinnamon mixture is packed on top. They’re rolled up and baked to perfection! When they’re done, they’re drizzled with the glaze and you’ve got yourself a make-shift cinnamon roll that took no time at all to make. They’re amazing.

Cinnamon Roll Crescents

In this post I’m going to show you a really easy and delicious way to use Pillsbury crescent rolls. And if you’ve never tried crescent rolls with cinnamon before you are in for a treat!

Cinnamon Roll Crescents

Cinnamon Roll Crescents

Make-shift cinnamon rolls made the easy way and you will not believe how amazing these are! Easy yummy treats.
Prep Time 5 mins
Cook Time 12 mins
Total Time 17 mins
Course Snack
Cuisine American
Servings 8

Ingredients
  

  • 1 8 oz can Pillsbury® Crescents®
  • 3 tsp cinnamon
  • 1/2 cup light brown sugar
  • 2-3 tbs heavy cream or milk
  • 1/2 cup confectioner's sugar

Instructions
 

  • Preheat oven to 375 degrees. Unroll crescent dough on a large, ungreased baking sheet and separate triangles.
  • In a small bow, combine brown sugar and cinnamon. Spread mixture on top of each triangle of dough. Roll up the triangles on an angle and position them on the baking sheet 1" apart. Bake for 9-12 minutes or until the tops are lightly golden brown.
  • In a small bowl, mix confectioner's sugar and heavy cream together until combined. I like a thick glaze but you can add as much or as little cream as you'd like to get your desired consistency.
Keyword cinnamon roll crescent
easy recipes/ pasta recipes

Easy Cheesy Garlic Bread

The best homemade cheesy garlic bread you ever tried. With lots of mozzarella and parmesan your bread is crunchy on the outside and soft on the inside. Serve alongside pasta, soup or salad as an easy, delicious side dish.

Easy Cheesy Garlic Bread

Easy cheesy garlic bread is the best bread you ever tasted.
It has everything soft chewy bread on the inside with sharp garlic and cheese, cheese and more cheese! Eat it as a side dish with a bowl of soup or as a starter. Take a bite in this crispy pull-apart garlic bread that is warm and soft on the inside. You will make it every time. Are you ready to learn how to make homemade cheesy garlic bread? Let’s get started!

This is really the superlative of garlic bread. It is better than any garlic bread you have eaten in a restaurant.
Why? Because it is the perfect mix of a number of individual parts.

Easy Cheesy Garlic Bread

Garlic bread secrets

Let me tell you some simple garlic bread secrets:

  • Fresh bread – garlic bread should be made using fresh bread. This may be obvious but I can’t count the number of times we got old stale bread in a restaurant they tried to revive in the oven.
  • Fresh butter – the same applies to the garlic butter. Get fresh butter and let it go soft outside of the fridge.
  • Crushed garlic – when using garlic do not mince it with a knife but crush the garlic with a pestle and mortar. This will release some oil but also takes away the sharpness of the garlic.
  • Cheese mix – use a mix of cheese like mozzarella and parmesan that work together perfectly. The Mozzarella will go soft and bubbly with the parmesan adds some salty taste.
  • Bake and broil – you not only bake the bread in the oven but you also put the bread under the broiler

Easy Cheesy Garlic Bread

Garlic bread ingredients

To make this cheesy garlic bread you need just a couple of ingredients:

  • Crusty white bread.
  • Shredded hard mozzarella
  • Parmesan
  • Unsalted butter
  • Garlic
  • Fresh parsley

Easy Cheesy Garlic Bread

How to make homemade garlic bread with cheese

Start this recipe with the garlic butter. Let the butter go soft and crush the garlic in a pestle and mortar. Then mince the fresh parsley.

Then add the garlic and finely chopped parsley to the butter. Stir the garlic and parsley until you have a well-combined butter.

Cut the loaf of bread in half, length way and spread the garlic butter on the inside of the bread. Preheat the oven to 350℉/175℃.

Put the halved bread on a baking tray buttered side up. Bake the bread in the middle of the oven for 15 minutes. Take the bread out of the oven.

Turn the oven to broil. Then first sprinkle the parmesan on the bread. Then cover all of the bread with the hard mozzarella including the edges.

Return the baking tray under the broiler for 4-5 minutes or until the cheese is bubbling and has brown patches.

Sprinkle some finely chopped fresh parsley on top and serve straight away.

Easy Cheesy Garlic Bread

See how to make cheesy garlic bread

Want to see how you can make this cheesy garlic bread? Take a look at the instruction video with step by step instructions of this recipe so you can follow along.

Easy Cheesy Garlic Bread

It is really easy to make from scratch.

I hope you love this bread recipe as much as I do. Try this cheesy garlic bread.

Easy Cheesy Garlic Bread

Easy Cheesy garlic bread

The best homemade cheesy garlic bread you ever tried. With lots of mozzarella and parmesan your bread is crunchy on the outside and soft on the inside. Serve alongside pasta, soup or salad as an easy, delicious side dish.
Prep Time 2 mins
Cook Time 20 mins
Total Time 22 mins
Course Side Dish
Cuisine American, Italian
Servings 8
Calories 192 kcal

Ingredients
  

  • 1 fresh loaf of white bread
  • 1 garlic clove crushed
  • 6 tablespoons butter
  • 1/3 cup grated parmesan
  • 1 cup shredded hard mozzarella
  • 1 tsp fresh parsley

Instructions
 

  • Combine the soft butter with crushed (pestle and mortar) garlic and parsley. Stir until a well-combined butter appears
  • Cut bread in half lengthways and spread the butter on the inside of the bread
  • Preheat oven at 350℉/175℃ and bake the bread in the oven for 15 minutes
  • Take the bread out of the oven and turn the oven to broil
  • First, sprinkle the grated parmesan on the bread. Then cover the bread with the hard shredded mozzarella including the edges
  • Put the bread under the broiler for 4-5 minutes or until the cheese is bubbling and has brown patches Sprinkle some finely chopped fresh parsley on top
  • Ready to serve
Keyword cheesy garlic bread, garlic bread
breakfast recipes/ dessert recipes/ easy recipes

Basic Sweet Crepes recipe

This is a simple, foolproof, and tasty Sweet Crepes recipe. Making Crepes is faster, simpler and way easier than you think!

Basic Sweet Crepes recipe

 

Crepes are a versatile and fancy breakfast, brunch, dinner or dessert but couldn’t be easier. With this tried and true crepe recipe, you can make crepes at home with simple pantry ingredients in just a few minutes with no special cooking equipment required. Enjoy savory or sweet; crepes are the ultimate customizable meal.

I make these Sweet Crepes for breakfast every Sunday. They are so easy to make (Yes, EASY!) and so versatile. My husband loves these stuffed with Nutella, strawberries, and banana, and my toddler and I enjoy them as is.

Basic Sweet Crepes recipe

WHAT FILLINGS CAN YOU PUT IN SWEET CREPES?

Nutella + banana + your favorite berries
Your favorite jam/jelly
Cannoli filling
Ricotta filling
Honey
Cream cheese + your favorite jam + fruits
Strawberry cream cheese

Basic Sweet Crepes recipe

HOW TO MAKE SWEET CREPES

Basic Sweet Crepes recipe
1. Mix well (or blend) all the ingredients together, excluding the butter.
2. Heat a lightly-buttered frying pan over medium-high heat.
3. Pour the batter onto the pan, using about 1/4 of a cup for each scoop.
4. Tilt the pan and rotate it with a circular motion to help the batter spread evenly.
5. Cook for about 1 minute per side on medium heat. Repeat until the batter is finished.

Basic Sweet Crepes recipe
NOTE: While cooking crepes, you don’t have to grease the pan with butter for every single one. Grease it once just before cooking the first crepe and this should be enough. Use just a little bit of butter to prevent sticking. You may also choose to substitute butter with coconut oil.

SWEET CREPE TIPS:

Basic Sweet Crepes recipe
Use a non-stick skillet to fry the pancakes! If your non-stick skillet has a lot of scratches, you might have trouble flipping the crepes.
Don’t be afraid to use your hands to help flip the pancakes, if necessary. The best indicator that a crepe needs to be flipped is when the batter looks completely set, and no liquid remains.

Basic Sweet Crepes recipe

This is a simple, foolproof, and tasty Sweet Crepes recipe. Making Crepes is faster, simpler and way easier than you think!
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast
Cuisine French
Servings 12 servings
Calories 101 kcal

Ingredients
  

  • 1 1/3 cups flour
  • 2 cups milk non-fat reduced fat or whole milk
  • 1 tbsp sugar
  • 4 eggs
  • 1/4 cup vegetable oil
  • 1/3 tsp salt
  • butter for greasing the pan

Instructions
 

  • Mix well (or blend) all the ingredients together, excluding the butter.
  • Heat a lightly-buttered frying pan over a medium-high heat.
  • Pour the batter onto the pan, using about 1/4 of a cup for each scoop.
  • Tilt the pan and rotate it with a circular motion to help the batter spread evenly.
  • Cook for about 1 minute per side on medium heat. Repeat until the batter is finished.

Notes

While cooking crepes, you don’t have to grease the pan with butter for every single one. Grease it once just before cooking the first crepe and this should be enough. Use just a little bit of butter to prevent sticking. You may also choose to substitute butter with coconut oil.
Keyword crepes