Pumpkin Coffee Cake

Pumpkin Coffee Cake

This is the fall recipe you’ve all been waiting for- Pumpkin Coffee Cake! A big slice of spiced pumpkin cake with cream cheese filling in the center and crunchy brown sugar-cinnamon crumbs on top drizzled with sweet glaze, paired with a cup of coffee is perfect way to start a fall day. And that’s what I love the most about every coffee cake. You can devour a big fat slice of cake in the morning without filling any guilt. I’m totally obsessed with coffee cakes.

Perhaps you’ve noticed, two of the three recipes have cream cheese filling. Well, I know, I know… Coffee cake should be simple, single layered cake with streusel topping and possibly with a simple glaze drizzled on top, but who cares?! A little cream cheese filling won’t hurt anyone!!!

Cream cheese filling makes this moist and flavorful, spiced pumpkin cake really special. You could eat it for a breakfast or a snack, but it look fancy enough to show off at a Halloween party or to be served as a dessert after Thanksgiving dinner.

No matter when or where you eat it, you’re going to love this Pumpkin Coffee Cake. The cake itself is not too sweet, but it’s very moist and flavorful. Crunchy brown sugar-cinnamon streusel topping and powdered sugar glaze sweeten the cake. When you grab a fork and dig in, you’ll have the perfect combo in every single bite.

If you want to make all from scratch and make your own pumpkin puree, instead using stuff from the can, you can find the recipe here. If you love the combination of pumpkin and cream cheese, I recommend you to try my Pumpkin Cheesecake with Oreo Crust or my Pumpkin Lasagna recipe.

Here are more pumpkin desserts to enjoy in cozy fall days:

  • Mummy Pumpkin Cookies
  • Snickerdoodle Pumpkin Cookies
  • Wthie Chocolate Pumpkin Cups
Pumpkin Coffee Cake
Pumpkin Coffee Cake

INGREDIENTS :

For Crumb Topping:

  • ¾ cup flor
  • 1 teaspoon ground cinnamon
  • 4 Tablespoons sugar
  • 4 Tablespoons light or dark brown sugar
  • 6 Tbsp. unsalted butter- cold and cut into small cubes

For Cream Cheese Filling:

  • 8 oz. cream cheese-softened
  • 4 Tbsp. sugar
  • 1 teaspoon vanilla
  • 1 egg white

For Pumpkin Cake:

  • 1 ¾ cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 egg
  • 1 egg yolk
  • 2/3 cup brown sugar
  • 1/3 cup sugar
  • 1 cup pumpkin puree
  • ½ cup oil
  • ½ cup plain Greek yogurt
  • 1 ½ teaspoon vanilla

For the Glaze:

  • 3/4 cup powdered sugar
  • 1-2 Tablespoons cream or milk (I used cream)

INSTRUCTIONS :

First make the crumbs:

  1. in a bowl stir together flour, sugar, brown sugar and cinnamon.
  2. Add chilled cubed butter and using a fork or pastry blender press to combine evenly and create large crumbs. Set in the fridge until ready to use.
  3. Preheat the oven to 350 F. Grease 9 inch springform pan, line the bottom with parchment paper and set aside
  4. ( I baked this cake in 8 inch springform pan and it almost overflow the pan while baking so you better use 9 inch pan, but your cake won’t be as tall as the cake on the photo).
  5. To make cream cheese filling in a medium bowl beat together softened cream cheese and sugar until creamy.
  6. Mix in egg white and vanilla just to combine. Set aside.
  7. To make the cake toss together flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice, set aside.
  8. In a large bowl mix together egg, egg yolk, sugar and brown sugar, pumpkin puree, oil, Greek yogurt and vanilla to combine evenly.
  9. Add dry ingredients and mix to combine.
  10. Pour half of the pumpkin cake batter in the pan, spoon cream cheese filling on top.
  11. Gently pour remaining pumpkin cake batter, smooth the top, sprinkle with crumb topping and bake 45-55 minutes
  12. (until the toothpick inserted in the center comes out clean, a few moist crumb is OK)
  13. Start checking after 45 minutes because if you bake it too long the cake will be dry.

You can find complete recipes of this Pumpkin Coffee Cake in omgchocolatedesserts.com

One Pan Roasted Lemon Pepper Salmon and Garlic Parmesan Asparagus

One Pan Roasted Lemon Pepper Salmon and Garlic Parmesan Asparagus

Once you start making one pan meals on a sheet tray you’ll want to make them as often as possible. They are generally easy to make and they require less clean up. And when you can cook your veggie with your main dish, then why not?

This is a one pan dish that has the perfect combination of flavors! Lemon and parmesan were just made to go together, so I decided to go with a lemon pepper salmon and garlic parmesan asparagus – and indeed it made the perfect one pan dish. And prep couldn’t get any easier, this came together in no time! And I love how it also only takes 15 – 20 minutes to bake.

The other great thing about this is that my whole family loved it! Picky eating kids included. I’m so glad that both of my girls are finally starting to love salmon! It took a long time for me to love it as a kid. I remember the first time I finally I liked it was when my grandma breaded it and deep fried it like chicken nuggets.

Worked like a charm, key to getting a kid to like salmon. Smart grandma :). Now my thoughts on getting kids to like something – cover it with cheese, like so (as long as they don’t have a dairy allergy of course). When there’s cheese it’s got to be good!

One Pan Roasted Lemon Pepper Salmon and Garlic Parmesan Asparagus
One Pan Roasted Lemon Pepper Salmon and Garlic Parmesan Asparagus

INGREDIENTS :

  • 1 1/2 lbs salmon, skin on*
  • 2 1/2 Tbsp olive oil, divided
  • 1 tsp lemon zest
  • 1 Tbsp fresh lemon juice
  • 4 cloves garlic, minced, divided
  • 1 tsp dijon mustard
  • 3/4 tsp onion powder
  • 1/2 tsp each salt and fresh cracked black pepper, plus more for asparagus
  • 1/2 lemon, thinly sliced (optional)
  • 1 1/2 – 2 lbs asparagus (medium or thin spears), tough ends trimmed
  • 1/2 cup finely shredded parmesan

INSTRUCTIONS :

  1. Preheat oven to 400 degrees. Line a rimmed 17 by 12-inch baking dish with parchment paper.
  2. Place salmon in center of pan (or see note below). In a mixing bowl whisk together 1 1/2 Tbsp olive oil, the lemon zest, lemon juice, 2 cloves garlic, dijon, onion powder.
  3. Brush evenly over top of salmon then sprinkle with 1/2 tsp salt and pepper
  4. (add more pepper to taste if desired). Top with lemon slices.
  5. Toss asparagus with remaining 1 Tbsp olive oil, remaining 2 cloves garlic and season with salt,
  6. then place around salmon.
  7. Bake in preheated oven 10 minutes.
  8. Remove from oven, toss asparagus then sprinkle asparagus with parmesan.
  9. Return to oven and bake until salmon has cooked through, about 5 – 10 minutes longer.
  10. Cut salmon into portions. Serve warm.

You can find complete recipes of this One Pan Roasted Lemon Pepper Salmon and Garlic Parmesan Asparagus in cookingclassy.com

Broccoli Crust Pizza {Low-carb, Gluten free}

Broccoli Crust Pizza {Low-carb, Gluten free}

Healthy homemade broccoli crust pizza is gluten-free and low-carb and comes together in under 30 minutes.  It’s all about the broccoli today! If you’ve been following the blog, then you might have noticed how obsessed I am with these healthy pizza crusts. A few years ago I shared the best cauliflower crust pizza and then the popular rainbow cauliflower crust a few weeks ago.

Today I present the broccoli crust pizza. It’s very similar to the cauliflower crust pizza expect this pizza contains no gluten at all. The crust is made with riced broccoli, eggs, parmesan, and mozzarella. The broccoli can be riced in the food processor or with a cheese grater. After that, you simply combine the riced broccoli with eggs, cheese and salt + pepper until a soft dough forms then shape into a pizza crust.

One thing I want to mention is that if you have parchment paper, I highly suggest you use it so the pizza does not stick to the pan. I had parchment paper on hand when I made the pizza, but I guess drizzling oil always gets to me!

Now keep in mind, There are 2 steps to baking the broccoli crust. If will first be baked without cheese or toppings on it until the crust is crispy (about 10-12 minutes) then it will be removed from the oven, the toppings added, and baked again for another 10-12 minutes. This will insure the crust is crispy and hold up.

Broccoli Crust Pizza {Low-carb, Gluten free}
Broccoli Crust Pizza {Low-carb, Gluten free}

INGREDIENTS :

Broccoli Crust

  • 1 small head of broccoli (about 2-3 cups riced)
  • 2 eggs
  • ¼ cup parmesan cheese
  • ¼ cup mozzarella cheese
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon italian seasoning (optional)

Toppings

  • ¼ cup pizza sauce
  • 1 cup cheese
  • veggies (optional)

INSTRUCTIONS :

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper (highly recommend) or grease with oil; set aside.
  2. Process the broccoli in a food processor or shred with a cheese grater until the broccoli is the same consistency as rice.
  3. Place broccoli in a large bowl, cover with plastic wrap and micorwave for 1-2 minute or until it is steamed.
  4. Cool for at least one minute then pour broccoli on a clean washcloth and squeeze as much liquid as you can out of the broccoli until you are left with a dry ball of broccoli.
  5. In a large bowl, combine the broccoli, eggs, cheeses, and seasoning with a spoon until fully combined.
  6. Pour mixture into the pre-lined baking sheet and shape into a pizza crust, ½ inch thick.
  7. Bake for 10-12 minutes or until crust is lightly browned.
  8. Remove from the oven and add the pizza sauce and cheese. At this point feel free to add desired toppings (veggies or meat).
  9. Return to the oven and bake for an additional 10-12 minutes or until the cheese is fully melted. Cool for at least 5 minutes before cutting.

You can find complete recipes of this Broccoli Crust Pizza {Low-carb, Gluten free} in gimmedelicious.com

CHOCOLATE LASAGNA

CHOCOLATE LASAGNA

Chocolate lovers rejoice! This no-bake Chocolate Lasagna is filled with cream cheese, chocolate pudding, and chocolate chips on top of an Oreo cookie crust!

My aunt had a barbecue over the weekend and I jumped on the chance to test out this chocolate lasagna recipe. Oreos are great for no-bake recipes (see my Reese’s Peanut Butter Cup Oreo Bon Bons) and with all the flavors coming out lately, you could really switch up the direction of this no bake dessert. But, gimme all the chocolate.

If you love chocolate then this is the layered dessert for you. It’s full of creamy, dreamy flavors and textures that make your tastebuds happy. Because it’s layered into one pan, it’s the perfect take along for potlucks, parties and holidays. Since there’s no baking involved with this chocolate lasagna, you won’t have to heat up your kitchen making it perfect for warm months as well.

See the fun mini chocolate chips on top? You can even change the feeling of this no bake dream by substituting shaved chocolate for the chocolate chips. Use a vegetable peeler to shave a bar of bittersweet chocolate, creating short or long ribbons to sprinkle on top.

Why bittersweet instead of semi sweet or milk chocolate? You can certainly use whichever chocolate you prefer, but because there’s less sugar in a bittersweet bar, it simply shaves better creating prettier chocolate shavings for this chocolate lasagna. So while chocolate chips are fun for a barbecue or birthday party, you might want to try shaved chocolate for a holiday get together.

There are affiliate links in this post. That means if you buy something from that link, I will earn a small commission, but it won’t cost you anything additional.

CHOCOLATE LASAGNA
CHOCOLATE LASAGNA

INGREDIENTS :

  • 1 package (36 cookies) Oreos
  • 6 Tablespoons butter, melted
  • 1 brick (8 oz) cream cheese, at room temp
  • 1/4 cup sugar
  • 3 1/4 cups milk, plus 2 Tablespoons, divided
  • 1 tub (12 oz) Cool Whip, divided
  • 2 (3.9 oz) packages instant chocolate pudding
  • mini chocolate chips

INSTRUCTIONS :

  1. Use a food processor (or a zip top bag and a rolling pin) to crush the Oreos into fine crumbs.
  2. Into a medium bowl, pour in the cookie crumbs and melted butter.
  3. Stir until thoroughly mixed.
  4. Pour into a 9 x 13 baking dish and use a spatula (or the bottom of a measuring cup) to evenly press the crumbs across the dish.
  5. In the same medium bowl, add the cream cheese and beat with a hand mixer until fluffy.
  6. Add in the 2 Tablespoons of milk and sugar and mix well.
  7. Use a spatula to divide the Cool Whip in half and fold half into the cream cheese mixture.
  8. Spread the cream cheese mixture over the cookie crust and pop it into the fridge to set for about 10 minutes.
    While it’s setting, to a large bowl,
  9. add the pudding mixes and 3 1/4 cups milk and beat on medium until it starts to thicken.
  10. Spread the pudding mixture over the cream cheese layer.
  11. Put back into the fridge to set for another 10 minutes.
  12. Once set, gently spread the remaining Cool Whip over the top and sprinkle with mini chocolate chips.

You can find complete recipes of this CHOCOLATE LASAGNA in amandascookin.com

Zucchini Pasta Lasagna

Zucchini Pasta Lasagna

Another fantastic pasta substitute! All of these low carb pasta ideas are making my new year’s resolutions a lot easier. Thank you, Skinny Taste for this awesome low carb and gluten free lasagna recipe. Gina made this lasagna with beef, but you could easily leave it out for a vegetarian option. You could also use eggplant in place of zucchini.

By replacing the lasagna noodles with thin sliced zucchini you can create a delicious, lower carb (gluten-free) lasagna that’s loaded with vegetables, and you won’t miss the pasta!

I’ve made this a gazillion times and even shared it in my first cookbook. Since zucchini tends to be very watery, grilling it first is a must (I use my grill pan). After it’s grilled, I leave it on paper towels to soak up extra water while I make the sauce.

Zucchini Pasta Lasagna
Zucchini Pasta Lasagna

INGREDIENTS :

  • 1 lb 93% lean ground beef
  • 1 1/2 teaspoons kosher salt
  • 1 tsp olive oil
  • 1/2 large onion, chopped
  • 3 cloves garlic, minced
  • 1 (28 oz can) crushed tomatoes
  • 2 tbsp chopped fresh basil
  • black pepper, to taste
  • 3 medium (8 ounces each) zucchini, sliced 1/8″ thick
  • 1 1/2 cups part-skim ricotta
  • 1/4 cup Parmigiano Reggiano
  • 1 large egg
  • 16 oz (4 cups) shredded part-skim mozzarella cheese

INSTRUCTIONS :

  1. In a medium sauce pan, brown meat and season with salt.
  2. When cooked drain in colander to remove any fat.
  3. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan,
  4. Add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered.
  5. Do not add extra water, the sauce should be thick.
  6. Meanwhile, slice zucchini into 1/8″ thick slices, add lightly salt and set aside or 10 minutes.
  7. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture.
  8. After 10 minutes, blot excess moisture with a paper towel.
  9. Preheat a gas grill to medium high, and grill 2 to 3 minutes per side, until slightly browned.
  10. Place on paper towels to soak any excess moisture.
  11. Preheat oven to 375°.
  12. In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.
  13. In a 9×12 casserole spread 1/2 cup of sauce on the bottom and layer the zucchini to cover.
  14. Spread 1/2 cup of the ricotta cheese mixture, then top with 1 cup of the mozzarella cheese and repeat the process until all your ingredients are used up.
  15. The last layer top with remaining zucchini and sauce, cover with foil and bake 30 minutes.
  16. Uncover the foil and bake 20 minutes (to dry up the sauce) then place the remaining 1 cup mozzarella and bake until melted, 10 minutes.
  17. Let stand about 5 – 10 minutes before serving.

You can find complete recipes of this Zucchini Pasta Lasagna in recipebyphoto.com

Broccoli & Cheese Stuffed Spaghetti Squash

Broccoli & Cheese Stuffed Spaghetti Squash

I have recently become obsessed with spaghetti squash, do you love it too? I have realized that you can really cook anything in it, and everything tastes good mixed with spaghetti squash…it’s amazing. I wanted to stuff some broccoli into this bad boy, and then knew it needed some cheese…so, here we have Broccoli & Cheese Stuffed Spaghetti Squash.

I like Spaghetti Squash for a multitude of reasons; it’s low in calories, you get a lot of squash inside these, it tastes delicious, it’s healthy, and it’s easy to cook. I mean, I could go on, but these are the high points for me.  I had a little bit of trouble finding the exact calorie count of a whole spaghetti squash, but I think I got pretty accurate with my results.  I’ve been trying hard to lose weight, so I am keeping track of everything I eat using My Fitness Pal (friend me!), and I need to have those numbers as close as possible to what they really are.

After calculating the calories in the entire recipe, there were 314 calories per serving (see nutritional breakdown at the bottom)…and per serving I mean half the squash…that’s right, you can eat a loaded half for 314 calories.  You can eat it alongside your favorite main dish; This would go great with any meat, a veggie burger, or alone. Both my husband and I had half, and we were both stuffed. They are super tasty, easy to make, and healthy. Have more than 2 people eating or want to make extra for later? Just double the recipe, super simple!

 

Broccoli & Cheese Stuffed Spaghetti Squash
Broccoli & Cheese Stuffed Spaghetti Squash

Ingredients

  • 1 spaghetti squash, cut in half, seeds removed
  • non stick spray
  • 2 cups chopped broccoli florets
  • 3 cloves garlic, minced
  • 1 tsp red pepper flakes
  • pinch of salt and pepper
  • 1 tsp Italian season (or use a mix of oregano, basil, thyme)
  • 1/2 cup part skim shredded mozzarella cheese (I like to shred my own)
  • 1/3 cup Parmesan cheese, shredded

Instructions

  1. In a microwave save dish, place your squash halves side by side. Add about 1/4 cup water to the bottom of the dish (water should be covering the bottom, but not more than 1/4 inch high). Place into microwave and cook on high for 9-11 minutes, or until squash is tender** Remove, and set aside for about 10 minutes to cool.
  2. In a skillet coated with nonstick spray, add red pepper flakes and cook for 30 seconds, stirring constantly. Add broccoli and garlic, stirring to combine. Add about 2 TBS water to the skillet, and turn up the heat. Saute for 3-5 more minutes, or until the chopped broccoli is tender. Add mixture to a large bowl, discarding any left over water.
  3. Using a fork, scrape out the flesh/’spaghetti’ of the squash, and add it to the large bowl with the broccoli mixture. Add Parmesan cheese, salt and pepper, and Italian seasoning to the mixture, stir to combine.

You can find complete recipes of this Broccoli & Cheese Stuffed Spaghetti Squash in domesticsuperhero.com

GRILLED PORTOBELLA MUSHROOMS WITH SPINACH AND CHEESE

GRILLED PORTOBELLA MUSHROOMS WITH SPINACH AND CHEESE

Even if grilling season is over in your nook of the woods *moment of silence*, you can enjoy these Grilled Portobella Mushrooms with Spinach and Cheese made in the oven!

September? Apples? Pumpkins? Not yet! Let’s GRILL. I’m not putting away the grill until there is snow on it. Deal? Deal. Actually, as I write this, we are in the middle of a big thunderstorm so it appears like tonight is not a grilling night. Minor details.

I am starting to come to terms with summer drawing to an end. E just finished her first week back at preschool and Ben will have students in his building again starting Tuesday. Football season has already begun! Truthfully, fall is my favorite season.

I love visiting apple orchards, picking out pumpkins, drinking hot cider, and hearing the leaves crunch under my feet on walks outside. I mean, who doesn’t love those things? I just don’t love what follows fall here in Michigan — 11 months of winter. Or so it seems.

I’ll be grasping for the grill (or more accurately sending Ben out to the grill with a beer) even when the first snowflake falls. If he’ll let me. We made these mushrooms as a side dish for grilled chicken, but I’ve always been a huge mushroom fan and I could easily make a meal out of these babies with a nice big leafy salad. Perfect for Meatless Mondays, too!

GRILLED PORTOBELLA MUSHROOMS WITH SPINACH AND CHEESE
GRILLED PORTOBELLA MUSHROOMS WITH SPINACH AND CHEESE

INGREDIENTS:

  • 3 portabello mushroom caps
  • 1 tablespoon canola oil
  • 4-ounces reduced-fat cream cheese, softened
  • 1 cup grated extra sharp cheddar cheese (about 4 ounces)
  • 1 clove garlic, grated or finely minced
  • 2 cups firmly packed fresh spinach, finely chopped
  • salt and pepper to taste

INSTRUCTIONS :

  1. Preheat the grill to medium heat.
  2. Wipe the mushrooms with a damp paper towel to clean off any dirt.
  3. Dry well. Do not rinse under water. Using a spoon, take out the black gills of the mushrooms.
  4. Also remove the stems. Using your hands, rub oil onto the outside of the mushrooms.
  5. In a mixing bowl, mix together softened cream cheese, sharp cheddar, garlic and spinach.
  6. Taste and add salt and pepper to taste. Mix until combined.
  7. Divide cheese mixture between three prepared mushroom caps (I used my hands for this!).
  8. Put on the grill, cover and cook until cheese is melted and mushroom is cooked, about 10 minutes.
  9. Transfer to a serving dish and serve immediately.
  • NOTES : If grilling season is over where you live – make these in the oven, 425 degrees Fahrenheit for 10 minutes should be good! You want to see the cheese bubbling.

You can find complete recipes of this GRILLED PORTOBELLA MUSHROOMS WITH SPINACH AND CHEESE in rachelcooks.com

EASY QUINOA PIZZA BOWLS

EASY QUINOA PIZZA BOWLS

Ten days until Barclay and I leave for New Zealand!!! And I can’t WAIT!

I can’t wait to meet all of B’s Kiwi relatives who are coming together for a big reunion at a beautiful National Park campground (complete with a family jam sesh, since apparently everyone’s musical). I can’t wait to take our time (nearly 4 weeks) adventuring all over both islands, visiting the long list of towns and hikes and restaurants and coffee shops that some dear friends have recommended.

I can’t wait to soak up lots of quality downtime with this cute guy, especially after some extra busy schedules we’ve had these past few months. And — I must admit — after a brutal winter week here in Kansas City, I can’t WAIT to cross the equator and have it be summer down there!!!

My swimsuit and flip flops are already packed. 🙂

Still, I’ve been working hard to get ahead and create a bunch of winter-friendly recipes to share here on the blog while I’m gone. And oh my goodness — I had initially scheduled this one to be posted in mid-February, but I couldn’t wait another second to share it with you. Because I’m convinced I have stumbled upon a winner here.

They’re everything we all love about a good slice of pizza. They’re made healthier (and also gluten-free) with lots of protein-packed quinoa. They’re 100% easy to customize with all of your favorite pizza ingredients. They’re quick and easy and actually really fun to make. And oh my goodness — THEY ARE GOOD.

Meet my new favorite Easy Quinoa Pizza Bowls! Everyone seems to be obsessed with anything that’s served in a bowl lately, and I’ll admit I’m no exception. There’s something about digging a spoon into a big bowl of deliciousness that is oh-so-comforting. (And as a food stylist, I’ll also add in that bowls are oh-so-pretty!)

So when I was craving pizza the other day, I randomly decided to try tossing all of my favorite pizza ingredients into a new set of ramekins I just bought. (<–That’s an affiliate link, for anyone in the ramekin market.

I totally recommend them!) I’m a big fan of pepperoni (always), green pepers, red onions, mushrooms, mozz, and Parm. In lieu of crust, though, I just cooked up a quick batch of quinoa, stirred it together with my favorite pizza sauce, and then added that to the mix.

EASY QUINOA PIZZA BOWLS
EASY QUINOA PIZZA BOWLS

INGREDIENTS:

  • 1 cup (dry) quinoa
  • 2 cups chicken or vegetable stock
  • 2 (14-ounce) jars pizza sauce
  • 2 cups (8 ounces) shredded Mozzarella cheese
  • 2-3 cups of your favorite pizza toppings (I used pepperonis, diced green peppers, diced button mushrooms,
  • and thinly-sliced red onions, but see other ideas below*)
  • optional toppings: grated Parmesan cheese, crushed red peppers

INSTRUCTIONS :

  1. Preheat oven to 425°F.
    Cook quinoa in the chicken or vegetable stock according to package instructions. (Or you can use this tutorial for how to cook quinoa.)
  2. When the quinoa has finished cooking, fluff the quinoa with a fork.
  3. Then stir about 1/2 cup pizza sauce into the quinoa until evenly combined. Set aside.
  4. Lightly spray 6 large (10-ounce) oven-safe ramekins with cooking spray.
  5. Place the ramekins on a large baking tray.
  6. Spread about 2 Tablespoons of pizza sauce evenly over the bottom of each ramekin.
  7. Layer each with about 1/4 cup of quinoa, and spread with a spoon to flatten.
  8. Layer each evenly with pinch of shredded Mozzarella.
  9. Layer each with a single layer of pizza toppings.
  10. Repeat by layering each with another layer of sauce, quinoa, Mozzarella, pizza toppings, followed by a final layer of Mozzarella.
  11. The ramekins should be full but not overflowing.
  12. Transfer the baking sheet full of ramekins to the oven, and bake for 20 minutes, or until the cheese is melted and the ingredients are heated through.
  13. At this point, you can either remove the pizza bowls from the oven.
  14. Or if you’d like to get the cheese extra golden on top, you can turn the oven to “broil”.
  15. Then — keeping a close eye on the cheese so that it does not burn — broil the pizza bowls until the cheese is golden on top.
  16. Remove and sprinkle each pizza bowl with a pinch of Parmesan cheese and crushed red peppers, if desired. Serve immediately.

You can find complete recipes of this EASY QUINOA PIZZA BOWLS in gimmesomeoven.com

STRAWBERRY DESSERT SALAD (WITH TOFFEE)

STRAWBERRY DESSERT SALAD (WITH TOFFEE)

I recently moved to the south and after going to several potluck dinners, I have to say, these people can COOK! Anything I can cook would quickly be put to shame by these ladies out here, I will tell you that for sure!! So, last Sunday after church, we had another potluck and this time I decided to just bring a dessert.

It’s a lot easier to make a delicious dessert, right? I remembered an amazing strawberry dessert salad that I had eaten at my sister-in-law’s home over a year ago. It was SOO good, everyone in my family was going back for seconds and begging for the recipe! We asked her what it was called.

Strawberry “Crack” salad. Crack has two meanings. First, this strawberry dessert salad is ADDICTING and second, it has a lovely toffee like crunch that will make your taste buds dance!

My plan was a success and everyone loved it so much I actually have made it twice this week! I decided this was too good to keep a secret. If you want to to make everyone’s mouth happy at your next potluck or family gathering, this salad will not dissappoint!

I started with my favorite ingredient…strawberries. You can slice or dice but I like to dice so it feels like there are more of them in the salad! Then I started whipping up my cream cheese, and added some sugar and vanilla. Easy right? I haven’t even gotten to the best part yet!

The toffee like crunch that makes this salad sing is so easy to make. Simply chop up your pretzels (I put them in a bag and beat them with a rolling pin) and chop your pecans. Then mix with melted butter and brown sugar.

STRAWBERRY DESSERT SALAD (WITH TOFFEE)
STRAWBERRY DESSERT SALAD (WITH TOFFEE)

INGREDIENTS ;

  • 8 oz or 1 package of cream cheese, softened
  • ½ cup sugar
  • 1 tsp. vanilla
  • 8 oz. whipped topping
  • 1 cup pretzels, chopped
  • ½ cup pecans, chopped
  • ¾ cup brown sugar
  • ¾ cup melted butter
  • 2-3 cups strawberries, diced

INSTRUCTIONS ;

  1. Preheat oven to 400. Wash and dice strawberries. Set aside.
  2. Chop pretzels and pecans and combine with melted butter and brown sugar.
  3. Spread on parchment paper on a cookie sheet with edges (otherwise you’ll have melted butter dripping off your pan…no Bueno!)
  4. Bake for 7-9 minutes. Watch it carefully so it doesn’t turn dark and burn.
  5. Pull out of oven and allow to cool while you mix up the cream cheese mixture.
  6. Whip cream cheese, vanilla and sugar together until fluffy.
  7. Gently fold in whipped topping.
  8. Right before you are ready to serve, fold in strawberries and pretzel, pecan crunch. (Make sure it has had plenty of time to cool)
  9. Enjoy!

You can find complete recipes of this STRAWBERRY DESSERT SALAD (WITH TOFFEE) in doublethebatch.com

Strawberry Cream Cheese Danish

Strawberry Cream Cheese Danish

Who can resist flaky crescent rolls combined with a sweet cream cheese and strawberry filling? These Strawberry Cream Cheese Danish are so addictive!

If you’ve read this blog long enough, then you already know that crescent rolls and I are friends. Good friends.
The best friendships are easy and balanced. They require a certain amount of smoothness and roughness, of lightness and darkness, and even sweetness and saltiness.

Like an good-old friend, this Strawberry Cream Cheese Danish recipe is a balanced blend of all the right things. The smooth and creamy cream cheese texture is broken up by the crispy crust ,lightened up with delicious strawberry filling and spiced up with a simple sugar glaze.

There are so many family friendly recipes you can make with store bought crescent rolls here on SA such as Crescent Roll Apple Dumplings or Easy Pecan Pie Bars and I could barely wait to get into the kitchen to make this easy dessert (or they would go on a brunch table very well!).

Just imagine buttery crescent rolls, filled with a sweetened cream cheese mixture and delicious strawberry filling. Top them off with a simple glaze to make them beautiful and delicious.

Strawberry Cream Cheese Danish
Strawberry Cream Cheese Danish

INGREDIENTS :

  • 2 cans of crescent rolls

For Strawberry Filling ( or you can use strawberry preserves)

  • 2 cups sliced strawberries
  • 1/4 cup sugar
  • 1 Tbsp. cornstarch
  • 2 Tbsp. water

For Cream Cheese mixture :

  • 1 8oz package of cream cheese at room temp.
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract

For Icing:

  • 1 cup confectioner’s sugar
  • 1 tbsp milk
  • 1 tbsp softened butter

INSTRUCTIONS :

  1. If you are using store bought strawberry preserves you can skip this step.
  2. Combine sliced strawberries, 1/4 cup sugar, cornstarch and water in a small saucepan and cook over medium low heat.
  3. Smash up the berries slightly while they cook, and cook until the mixture is thickened.
  4. In a large bowl mix together cream cheese, powdered sugar and vanilla. Set aside.
  5. Remove crescent dough from container. Do not unroll.
  6. Using a sharp knife, cut the dough into 8 slices, about 3/4 inch thick.
  7. Place each dough slice on a parchment paper lined cookie sheet.
  8. Press the centers with a finger or a measuring cup to make a well for the filling and stretch the sides a bit if it is necessary.
  9. Place a heaping teaspoon of cream cheese mixture onto each danish.
  10. Add a teaspoonful of strawberry filling.
  11. Bake in preheated oven for 15 to 17 minutes. or until lightly golden brown.
  12. In a small bowl, stir together confectioners’ sugar, milk and butter.

You can find complete recipes of this Strawberry Cream Cheese Danish in sugarapron.com