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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
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
breakfast recipes/ easy recipes/ salad recipe

Perfect Rainbow Fruit Salad

My rainbow fruit salad is a cool and refreshing dessert to indulge in, and a sweet and juicy side to serve with any meal. It’s an incredibly refreshing, must have side dish that’s made with beautiful blend of delicious fruits and a simple dressing to compliment it. This is always sure to be a crowd favorite!

Perfect Rainbow Fruit Salad

Rainbow Fruit Salad, Nature’s Beautiful Dessert

Gorgeous and juicy fresh fruit with all of its amazing colors, various textures, and distinctly nuanced flavors, is available to us in sweet abundance during these warmer seasons.

Fruit possesses an aroma that intoxicates and beckons from whatever little bowl it sits in, or whatever chilled drawer in the fridge it’s housed in, perfectly satisfying that craving for something sweet-yet-healthy like nothing else quite can.

Perfect Rainbow Fruit Salad

Preparing a cool and delicious rainbow fruit salad tossed with a sweet, citrus dressing is one of my favorite things to do during the sunnier months.

This simple, fruity side dish brings more color to any meal, and packs a natural source of sweet energy that refreshes with each bite. It’s truly nature’s beautiful dessert!

How to Make Rainbow Fruit Salad with Citrus-Honey Dressing

I call my fruit salad recipe a “rainbow” fruit salad because I love to fill it with all sorts of fruit. I use fresh pineapple, peach, mango, nectarine, strawberries and nectarines—this makes for a super colorful and tangy mix!

Perfect Rainbow Fruit Salad

As if the delicious fruit wasn’t enough, I like to make my fruit salad just a little extra special and flavorful by preparing a refreshing citrus-honey dressing to toss the freshly-cut fruit with.

Perfect Rainbow Fruit Salad

To make this sweet and flavorful fruit salad dressing, I combine tangy, aromatic citrus juice with a kiss of honey and a whisper of citrus zest. It’s really that simple, yet it takes this fruity side over the top and makes it completely irresistible!

 

Rainbow Fruit Salad

This refreshing rainbow fruit salad tossed with beautiful blend of delicious fruits and a simple dressing to compliment it. This is always sure to be a crowd favorite!
Prep Time 20 mins
Total Time 20 mins
Course Salad
Cuisine American
Servings 6
Calories 178 kcal

Ingredients
  

Rainbow Fruit Salad Ingredients:

  • 1 mango peeled and cut into small cubes
  • 1 small fresh pineapple or 1/2 large one, cored and cut into small wedges/pieces
  • 1/2 pound strawberries hulled and quartered
  • 1 peach sliced and cut into smaller pieces
  • 1 medium-size package about 11 ounces fresh blueberries
  • 1 nectarine sliced and cut into smaller pieces
  • 1 tablespoon finely chopped or julienned fresh mint leaves

Citrus-Honey Dressing Ingredients:

  • 1 teaspoon orange zest
  • 1/2 tablespoon fresh lime juice
  • 2 tablespoons fresh-squeezed orange juice
  • 1 teaspoon lime zest
  • 2 tablespoons honey

Instructions
 

  • Add all the cut fruit to a large bowl, and if not cold already, chill for about 30 minutes.
  • Prepare the citrus-honey dressing by adding all of the ingredients to a small bowl and whisking them together until well-combined; use immediately, or keep covered and refrigerated until ready to use. (Best used as soon as possible after being prepared for best flavor.)
  • To assemble the fruit salad, pour the dressing over the fruit, and sprinkle in the julienned/chopped mint; toss everything together, and serve immediately. (If making slightly ahead, you can just keep the cut fruit in a bowl in the fridge, and when ready to serve, toss with the citrus-honey dressing and the mint, and serve.)

Notes

Fruit that’s ripe but not mushy: Be sure to choose fruit that is ripe and has a slight “give”, but is not mushy. If it’s overly ripe, it will be hard to cut and will lose it’s shape and texture.
Dress just before serving: While you can certainly cut up your fruit a day or so ahead of time, and keep it in a covered container, don’t drizzle the dressing over until just before you’re ready to serve it. And it’s best to keep the dressing cold in the fridge, if making ahead.
Chop and add the mint at the last minute: Mint tends to discolor and turn a bit black once it’s chopped, so wait until you’re ready to serve before chopping and adding to the salad.
Keyword fruit salad
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
breakfast recipes/ easy recipes/ healthy recipe

Easy Cinnamon Roll Smoothie

Just imagine taking all the sweet, sticky, spicy indulgence of a fresh-baked cinnamon roll and cramming it into a glass. Incredibly healthy and delicious, this smoothie is the perfect breakfast to start off the day!

Cinnamon Roll Smoothie

Oats are a breakfast staple for me. Whether I’m enjoying overnight oats, a no-bake breakfast cookie or this cinnamon roll smoothie, they are usually always included in my morning meal. They help keep me fuller for longer!

Cinnamon Roll Smoothie

One of the best things about smoothies is that there really are no limits to what you can do with them. From light and fruity to rich and creamy, the variations are absolutely endless. Another great thing about them is that they’re like dessert, but much healthier.

Cinnamon Roll Smoothie

This delicious smoothie has a warm flavor from the cinnamon, which really makes you feel like you are eating cinnamon rolls for breakfast, and the oats and nuts will keep you full and powered up for any hectic day ahead of you. You can also choose whether you want to make it with brown sugar, or the slightly healthier version which is coconut sugar.

The thing I love most about smoothies is that they only take two minutes to make and you can pretty much put anything into your blender and it always tastes good. This is great because the mornings are often a big rush and I don’t always have the time create an amazing healthy breakfast. Which means I often end up eating a sugary breakfast bar.

Cinnamon Roll Smoothie

This cinnamon roll smoothie is great when you are trying to stick to a healthy eating plan. Every morning I quickly pop all the ingredients into my blender, give it a quick whizz and then my breakfast is done! That doesn’t sound too difficult right?

TIPS + SUBSTITUTIONS
Add a scoop of vanilla protein powder for extra protein.
Use coconut sugar instead of brown sugar for a healthier alternative.
My milk preference is almond milk, but feel free to use milk of choice.
I love adding in chopped pecans for more flavor and fiber, however you can leave them out if preferred.
If you’re a cinnamon lover like me, add a sprinkle of cinnamon on top before enjoying!

Cinnamon Roll Smoothie

 

Cinnamon Roll Smoothie

Easy Cinnamon Roll Smoothie Recipe

Just imagine taking all the sweet, sticky, spicy indulgence of a fresh-baked cinnamon roll and cramming it into a glass. Incredibly healthy and delicious, this smoothie is the perfect breakfast to start off the day!
Prep Time 5 mins
Total Time 5 mins
Course Breakfast
Cuisine American
Servings 2
Calories 220 kcal

Ingredients
  

  • 3/4 cup plain greek yogurt
  • 1 teaspoon cinnamon
  • 1/2 cup rolled oats
  • 1 cup almond milk
  • 1 Tablespoon brown sugar/coconut sugar
  • 1 frozen banana
  • 1/2 teaspoon vanilla
  • PECAN NUTS OPTIONAL

Instructions
 

  • Place all the ingredients into your blender.
  • Blend until smooth.
  • Serve and enjoy.

Notes

Add a scoop of vanilla protein powder for extra protein.
Keyword cinnamon smoothie
breakfast recipes/ healthy recipe/ low carb recipe

Green Breakfast Chia Pudding

Green Breakfast Chia Pudding is filling and easy to make with only a few ingredients. This is best prepped at night so that it is ready to eat in the morning. You can top the chia pudding with whatever raw fruits you enjoy.

Green Breakfast Chia Pudding

Chia seeds

You may be wondering what are chia seeds. According to 11 Proven Health Benefits of Chia Seeds, they contain protein, fiber, calcium, anti-oxidants, and omega-3 fatty acids.

In addition, one of the amazing properties of chia seeds is that they absorb up to 14 times their weight in water and form a gel that is perfect for making pudding.

 

Green Breakfast Chia Pudding

You can also grind the seeds and mix into water to make an egg-substitute for baking and recipes like black bean burgers. Since they have very little flavor, all you taste are the other ingredients in your recipe.

How to make breakfast chia pudding

Green Breakfast Chia Pudding

Green chia pudding ingredients

  • Medjool date (for sweetness)
  • Non-dairy milk of your choice (for the base of the liquid)
  • Fresh spinach (for the verdant green color and additional nutrition)
  • Chia seeds
  • Additional fruit for topping (optional)

Chia pudding ratio
My rule of thumb for making breakfast chia pudding is to use 3 tablespoons seeds for every cup of liquid.

Green milk
Making chia seed pudding is simple.

Basically all you need to do is add the seeds to the liquid, stir well, and let it chill in the refrigerator.

It’s really that easy!

Green Breakfast Chia Pudding

For this recipe, I first make “green milk” with spinach, dates, and non-dairy milk.

Process shots showing how to make “green milk” in a blender using a Medjool date, non-dairy milk, and fresh spinach.

While I prefer using organic unsweetened soy, you can also use almond milk, coconut milk, cashew milk, or any plant milk of your choice.

And if you don’t care for the texture of chia seeds, you can add them to the liquid in your blender and process the mixture to make it smooth.

Making the pudding

After blending the liquid mixture, add it to a mixing bowl containing the chia seeds.
Stir well, and continue stirring every few minutes for about 15 minutes. Process shots showing how to combine the chia seeds with the liquid mixture to make breakfast chia pudding. You’ll need to let it set up for at least an hour before eating it. I suggest making it at night to enjoy the next morning for breakfast.

You can make a few ahead of time to eat during the week. They will last about five days covered in the refrigerator.

Then just before serving, you can top the pudding with whatever fruit you like.

For best results, refrigerate your breakfast chia pudding overnight.

If you prefer a sweeter pudding, add an extra date.

Be sure to stir the mixture every few minutes for at least 15 minutes before you place it in the refrigerator. And it’s also important to let the pudding set up for at least an hour before eating. And if you don’t like the texture of the chia seeds, you can blend them with the non-dairy milk mixture instead of stirring them in.

For best results, refrigerate your breakfast chia pudding overnight. Chia pudding will last up to 5 days refrigerated. You can make a big batch on Sunday to enjoy for breakfasts all week.

This recipe makes 1 serving but can be changed to a larger quantity by adjusting the servings below.

Green Breakfast Chia Pudding

Green Breakfast Chia Pudding

Green Breakfast Chia Pudding is filling and easy to make with only a few ingredients. This is best prepped at night so that it is ready to eat in the morning. You can top the chia pudding with whatever raw fruits you enjoy.
Prep Time 30 mins
Chilling Time 1 hr
Total Time 1 hr 30 mins
Course Breakfast
Servings 1
Calories 241 kcal

Equipment

  • High Speed Blender

Ingredients
  

  • 1 cup non-dairy milk organic soy, almond, or coconut
  • 1 Medjool date pit removed
  • 3 Tbsp chia seeds
  • 1 handful fresh spinach
  • Fruit slices for topping such as pomegranate seeds, banana, kiwi, mango, berries, etc.

Instructions
 

  • In a high speed blender, blend the date, milk, and spinach until very smooth.
  • In a medium bowl, add the liquid to the chia seeds.
  • Stir well, and continue stirring every few minutes for about 15 minutes.
  • Place in the refrigerator at least one hour, or overnight.
  • Just before serving, stir again, then top with fruit.

Notes

For a sweeter pudding, add an extra date.
Breakfast Chia Pudding will last up to 5 days in the refrigerator.
Keyword breakfast, chia seeds, healthy breakfast
breakfast recipes/ dinner recipes/ easy recipes/ pasta recipes

Tasty Gnocchi Parmesan Garlic Sauce

This Gnocchi Parmesan Garlic Sauce is one of my all-time favorite easy gnocchi recipes. Easy skillet gnocchi in garlicky, cheesy and creamy sauce. This recipe takes only 15 mins to make and perfect for weeknight dinner!

Gnocchi Parmesan Garlic Sauce

GNOCCHI PARMESAN GARLIC SAUCE

It was one of those nights. I got home from work late. I hadn’t been to the butcher so we didn’t have any meat. I was at a loss for dinner.

Gnocchi Parmesan Garlic Sauce

The natives were getting restless. I found myself standing in front of the pantry staring blankly into the abyss. Nothing in there inspired me. Maybe there was something in the fridge.

WHAT IS GNOCCHI?

Gnocchi Parmesan Garlic Sauce

Gnocchi is an Italian version of soft-dough dumplings made from potatoes, wheat flour or semolina. They are considered pasta, small and usually rolled over the tines of a dinner fork for the iconic shape. Gnocchi is mostly served with a sauce or pesto, such as garlic pesto.

I found a package of pre-made gnocchi. Hmmm…that had possibilities. I found some leftover heavy cream and the last bit of broccoli in the produce drawer. OK. I can see this coming together. Ohh! A hunk of parmesan cheese. I think I’ve got something here.

Gnocchi Parmesan Garlic Sauce

 

This was a perfect mid-week, meatless meal. And, the whole thing came together in just 15 minutes. You can’t beat that after a long day at work.

I’ll bet this sauce would be great over ravioli too. I’ll have to try that next time. Actually, it would probably be great over any kind of pasta. And, you could even add chicken or shrimp if you wanted to add some protein.

Gnocchi Parmesan Garlic Sauce

The doughy little potato dumplings are coated in a savory and creamy garlic Parmesan sauce, infused with the aroma of sage. The gnocchi has a wonderfully soft and tender center, it’s delightful to the taste bud.

Tasty Gnocchi Parmesan Garlic Sauce

This Gnocchi Parmesan Garlic Sauce is one of my all-time favorite easy gnocchi recipe. Easy skillet gnocchi in garlicky, cheesy and creamy sauce. This recipe takes only 15 mins to make and perfect for weeknight dinner!
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Course
Cuisine American, Italian
Servings 4
Calories 489 kcal

Ingredients
  

  • 1 pound gnocchi - cooked according to package directions
  • 2 tablespoons flour
  • 1 tablespoon butter
  • 8 oz heavy cream - whole milk works too
  • 1/2 cup grated Parmesan cheese
  • 2 cups broccoli florets - steamed
  • 2 cloves garlic - minced

Instructions
 

  • Prepare gnocchi according to package directions.
  • Steam the broccoli in the same pot as the gnocchi, while it's cooking.
  • Meanwhile, melt butter in a large saute pan over medium-low heat.
  • Add garlic and saute for one minute, or until fragrant.
  • Stir in flour for one minute.
  • Add cream and whisk until combined.
  • Let the sauce thicken over medium-low heat, whisking periodically for about 5-10 minutes.
  • Once sauce is thickened, add Parmesan cheese and stir until combined.
  • Add the cooked gnocchi and broccoli and stir until combined.
  • Top with extra grated Parmesan.
Keyword broccoli, easy recipe, gnocchi, gnocchi parmesan garlic sauce
breakfast recipes/ dinner recipes/ easy recipes

Easy Roasted Fingerling Potatoes

Made with oregano, veggie broth, garlic, and lemon juice, these Roasted Fingerling Potatoes are bursting with flavor! They are the perfect side dish!

Easy Roasted Fingerling Potatoes

These Easy Roasted Fingerling Potatoes are tossed with olive oil and seasonings and roasted until golden and crispy. Roasted Potatoes are a delicious side dish for so many main entrees including beef, pork, and chicken. Ready in under 30 minutes, you’ll find yourself making these over and over again.

I don’t know about you but I am always looking for super simple side dishes that are versatile and can be served alongside a variety of different main dishes.

Easy Roasted Fingerling Potatoes

Meet Easy Roasted Fingerling Potatoes – a super simple side dish that lends itself well to so many entree options. You’ve seen these cute little fingerling potatoes in the grocery store, haven’t you? For the longest time I’d look at them, wanting to put them in my cart, but I didn’t have any particular recipe in mind to use them for.

One of my favorite ways to prepare any kind of potato is to roast them, so it seemed like an obvious choice to roast these fingerling potatoes.

Easy Roasted Fingerling Potatoes

The recipe for these Roasted Fingerling Potatoes is simple — slice them in half length-wise, toss them with olive oil and a few seasonings and roast until tender, about 25 minutes. You can change up the seasonings however you’d like — I love using salt, pepper, garlic powder and smoky paprika. Feel free to use whatever you have on hand and keep it as simple or as complex as you’d like. They’d also be very delicious seasoned simply with salt and pepper. Make sure to flip the potatoes halfway through roasting so that they cook evenly.

Easy Roasted Fingerling Potatoes

Easy Roasted Fingerling Potatoes work so well with beef, chicken, pork, and just about any other main dish you can think of. Miles, my 3 year old, loves kielbasa sausage, so I made these potatoes to serve alongside sausage and another of his favorites, corn on the cob. It was a super simple dinner that was ready in about 30 minutes with very little hands-on work. Serve with ketchup and enjoy!

Tips for cooking with fingerling potatoes

Easy Roasted Fingerling Potatoes

  • Do not peel! Fingerling potatoes have thin skins that are easy to eat.
  • Potatoes cook faster when cutting in half, and have more surface area for a crunchy texture.
  • Add in seasonings like salt, pepper, garlic, onion powder, paprika, or cumin for flavor.
  • Use fresh herbs like thyme and rosemary to infuse delicate aromas into the potatoes while cooking.

Easy Roasted Fingerling Potatoes

Made with oregano, veggie broth, garlic, and lemon juice, these Roasted Fingerling Potatoes are bursting with flavor! They are the perfect side dish!
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Side Dish
Cuisine American

Ingredients
  

  • 1.5 pounds pounds fingerling potatoes
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 1/2 teaspoon smoked paprika regular paprika is fine too
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper

Instructions
 

  • Pre-heat oven to 425 degrees F.
  • Wash fingerling potatoes.
  • Cut potatoes in half length-wise.
  • Toss the potatoes with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon smoked paprika.
  • Place on a rimmed baking sheet and bake for 20-25 minutes, until tender, making sure to flip the potatoes halfway through baking.

 

breakfast recipes

Broccoli and Cheddar Twice-Baked Potatoes

An easy and delicious recipe for Broccoli and Cheddar Twice-Baked Potatoes!Next time you’re craving comfort food, try these Broccoli Cheese Loaded Twice Baked Potatoes. They’re loaded up with shredded cheese and broccoli!Such a delicious and simple side-dish!

Broccoli and Cheddar Twice-Baked Potatoes

Broccoli Cheddar Twice Baked Potato Recipe

You can try to resist the temptation of comfort food this time of year… or, you can be like me, and just lean on into it. I vote lean. These broccoli and cheddar twice-baked potatoes are just waiting for your embrace. Aside from making you drool, these babies are sure to satisfy any cheesy/carby/cozy food cravings.

Broccoli and Cheddar Twice-Baked Potatoes

These twice-baked potatoes are:

  • Creamy
  • Crispy
  • Cheesy
  • Comforting
  • And so convenient

Each little potato boat is loaded with silky smooth mashed potatoes, broccoli (for our veggie fix!), and tons of cheesy goodness. These are the best!

What is a Twice-Baked Potato?

Twice-baked potatoes, much like biscotti, require two – almost back to back – baking sessions. Thus, they are “twice-baked”. The first baking session is to soften the potatoes; you’ll need their centers to be soft enough to be easily scooped out.

Broccoli and Cheddar Twice-Baked Potatoes

P.S. This is where things get really delicious. First you mash the scooped out potato with butter…
then you add in Greek yogurt, milk, cheese, broccoli, and spices. ↓ Mmmm!

The second baking session is to warm the newly stuffed potatoes, crisp up their skins, and melt the magical cheese piled on top.

Broccoli and Cheddar Twice-Baked Potatoes

P.S. I kept these vegetarian, but if you feel inclined to get meaty, go ahead and toss some bacon bits on top of these bad boys. I won’t judge.

This recipe makes 8 twice-baked potatoes, which is a TON of potato if you’re a smaller household. That said, if you’re serving a crowd or have a wonderfully large family, this recipe can easily be doubled to suit your needs.

Twice-baked potatoes are totally make-ahead friendly!

An easy and delicious recipe for Broccoli and Cheddar Twice-Baked Potatoes! These super easy potatoes are loaded with shredded cheese and broccoli! Such a delicious and simple side-dish! I really, really hope you make these! Paired with a light salad, you’ve got yourself a whole meal.

Broccoli and Cheddar Twice-Baked Potatoes

An easy and delicious recipe for Broccoli and Cheddar Twice-Baked Potatoes. They're loaded up with shredded cheese and broccoli! Such a delicious and simple side-dish!
Prep Time 20 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 50 mins
Servings 8

Ingredients
  

  • 4 medium russet potatoes washed well and dried
  • 3 and 1/2 tablespoons salted butter very soft
  • 1 teaspoon olive oil
  • 1/4 cup buttermilk
  • 1/2 cup non-fat Greek yogurt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon chives
  • 1/2 teaspoon dried onion flakes
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried dill weed
  • 2 cups cheddar cheese shredded, divided
  • 1 and 1/2 cups cooked broccoli chopped, divided

Instructions
 

  • Preheat oven to 400 degrees (F). Line a small baking sheet with parchment paper; set aside.
  • Place potatoes in a small baking dish and bake for 1 hour, or until soft. Remove from oven and set aside to cool. Once the potatoes are cool enough to safely handle, slice each one in half, lengthwise. Scoop out the potato pulp and place it into a large bowl, being careful to leave the skins intact. Rub the outsides of the potato skins with a little olive oil. Place the skins on the prepared baking sheet and set aside.
  • Add the butter to the potato pulp and mash - using an electric mixer or a potato masher - until fairly smooth; add Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, dried onion flakes, dill weed, paprika, broccoli and 3/4 cup of the cheese. Divide the filling evenly among the potato shells then top with remaining cheese. Bake for 20-25 minutes or until the cheese is melted and the potatoes are heated through. Serve at once!

Notes

You may use sour cream in place of the Greek yogurt. You may use almost any other cheese in place of the cheddar.
Keyword baked potatoes, Broccoli and Cheddar Twice-Baked Potatoes, cheddar