Slow Cooker Texas Pulled Pork

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1 teaspoon vegetable oil
1 (4 pound) pork shoulder roast
1 cup barbeque sauce
1/2 cup apple cider vinegar
1/2 cup chicken broth
1/4 cup light brown sugar
1 tablespoon prepared yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 extra large onion, chopped
2 large cloves garlic, crushed
1 1/2 teaspoons dried thyme
8 hamburger buns, split
2 tablespoons butter, or as needed

Spaghetti in Garlic Gravy with Herbs and Lemon Marinated Chicken and Cherry Tomatoes

See More Spaghetti Recipes

Makes 5-6 servings




500 grams spaghetti pasta (cooked al dente)

1 pound chicken breast fillets (skinless and boneless, sliced into 1 inch chunks)



For the chicken marinade:


2 teaspoons fresh thyme, chopped

2 teaspoons fresh rosemary, chopped (if using dried, use half of the amount)

Zest of 1 lemon

Juice of ½ a lemon

2 Tablespoons extra virgin olive oil

1 teaspoon coarse salt (not table salt)

½ teaspoon fresh cracked black pepper

2 Tablespoons extra virgin olive oil (to sauté the marinated chicken)



- Add all the marinade ingredients into the chicken and marinate for 20 minutes (if making this dish in pronto) or over night (if making this dish the next day… much better).

- Saute the marinated chicken in extra virgin olive oil until cooked (about 4-5 minutes) then set aside.




For the garlic gravy:


½ stick (1/4 cup) unsalted butter

2 Tablespoons extra virgin olive oil

4 large cloves garlic, finely minced

2 Tablespoons all-purpose flour

2 ½ cups chicken stock

1 Tablespoon fresh basil, chopped

salt and pepper to taste

¼ cup parsley, chopped (to sprinkle/finish the pasta)

½ cup grated parmesan cheese

2 cups whole cherry tomatoes







1. Place sauté pan over medium heat and add butter and olive oil.



2. Saute garlic until fragrant and soft.



3. Add the flour and cook for a minute.



4. Add chicken stock and simmer gravy until thickened then add the chopped basil.



5. Season with salt and pepper.



6. Add the sauteed chicken in the gravy then toss the cooked spaghetti into this sauce.



7. Add the cherry tomatoes and finish the dish with the chopped parsley and grated parmesan cheese (serve extra on the side).


Peanut Butter Chocolate Cheesecake

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2 cups Oreo crumbs
2 tablespoons butter, melted
4x 8 ounce packages cream cheese, room temperature
5 eggs, room temperature
1 cup packed brown sugar
1 cup peanut butter
1/2 cup whipping cream
1 tablespoon vanilla
1 bag mini peanut butter cups

1/2 cup peanut butter
6 ounces semi-sweet chocolate
3/4 cup heavy cream
15-20 mini peanut butter cups (saved from the cheesecake ingredients)

Lemon Bars

See More Lemon Dessert Recipes



1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners’ sugar, for dusting







1. Preheat the oven to 350 degrees F.

2. For the crust: cream the butter and sugar. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Gather the dough into a ball then flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides.

3. Bake the crust until very lightly browned, about 15 minutes.

4. Leave the oven on. While the crust is cooling start making the filling.

5. Whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set.

6. Let cool to room temperature then cut into triangles and dust with confectioners’ sugar.

Iced Pumpkin Cookies




2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups confectioners’ sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract







1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

4. To Make Glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Honey Balsamic Strawberry Galette

See More Zucchini Recipes





For the crust:

(adapted from martha stewart)
makes 2

2 1/2 cups white whole wheat flour or whole wheat pastry flour
1/2 teaspoon salt
1/2 freshly ground pepper
2 sticks (1 cup) unsalted butter, cold, cut into small
1/4 cup ice water, plus more if needed



For the filling:


1 pint fresh strawberries
2 tablespoons balsamic vinegar
4 tablespoons honey

1 teaspoon flour
1 teaspoon sugar
1 teaspoon almond flour
(this part is optional, but it helps to soak up excess juices)
1 egg, beaten







1. In the bowl of a food processor, combine flour, salt and pepper; pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)



2. With machine running, add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.



3. Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight.



4. Slice strawberries, toss in bowl with balsamic vinegar & honey. Let sit for 1 hour or more, up to 24 hours.



5. Preheat oven to 375. Roll out dough to 1/8 inch thick. Lay crust flat on cookie sheet or cast iron pan. Strain strawberries, reserving the liquid.



6. Combine the flour, sugar and almond flour, and sprinkle around the center of the dough, leaving 2 inch border.



7. Mound strawberries on top of the dough, then fold dough over, overlapping where necessary. Brush dough with egg. Bake until golden brown & bubbling, about 45 minutes.



8. Meanwhile, place remaining balsamic & honey in a small saucepan, adding 2 more tablespoons of balsamic and 3 more tablespoons of honey, boil until thickened.



9. Remove galette from oven & top with freshly ground pepper. Serve warm with balsamic honey sauce.

Eggnog Cupcakes with a Spiced Rum Buttercream

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Makes 24 cupcakes


1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
¾ cup eggnog
¼ cup milk
1 teaspoon vanilla extract

Spice Rum Buttercream:
5 large egg whites
11/2 cup sugar
4 sticks unsalted butter, diced and softened
1/4 teaspoon salt
½ cup spiced rum

Frozen Peanut Butter Pie Pops

See More Pops Recipes


1/2 cup graham cracker crumbs
1/4 cup salted pretzels, crushed
1/4 cup granulated sugar
1 tablespoon cocoa powder
1 1/2 ounces (3 tablespoons) unsalted butter, melted and cooled
12 ounces cream cheese, room temperature
8 ounces creamy peanut butter
4 ounces powdered sugar
1/2 teaspoon kosher salt
1 teaspoon vanilla bean paste
1/4 cup salted dry roasted peanuts, finely chopped
1 1/2 cups heavy cream
1/2 cup small chocolate-covered rice balls or toffee pieces
6 ounces dark chocolate
Special equipment: pop mold with sticks

Pecan Pie Cupcakes

See More Cupcakes Recipes




Butter Cake:


1 cup butter, softened
1 1/2 cups sugar
4 large eggs
3 cups all-purpose soft-wheat flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
2 teaspoons vanilla extract
Paperbaking cups
Vegetable cooking spray



Pecan Pie Frosting:


1 cup firmly packed dark brown sugar
1 cup dark corn syrup
1/2 cup cornstarch
4 egg yolks
1 cup whipping cream
1/4 teaspoon salt
4 tablespoon butter
1 teaspoon vanilla extract





1 cup toasted pecans
Piecrust Leaves:
1/2 (14.1-oz) package refrigerated piecrusts







1. To prepare Butter Cake, preheat oven to 350 degrees. Beat butter and sugar at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating until blended after each addition. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.
2. Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full. Bake for 12-15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.
3. To prepare Pecan Pie Frosting, whisk together first 6 ingredients in a heavy saucepan. Bring to a boil over medium heat, whisking constantly. Boil, whisking constantly, 1 minute or until thickened. Remove pan from heat; stir in butter and vanilla, whisking until butter melts. Place a sheet of plastic wrap directly on surface of mixture (to prevent a film from forming); chill about 3 hours or until thick. Makes 4 cups. Frost each cupcake.
To prepare Piecrust Leaves, unroll piecrust on a flat surface. Using a 1/2-inch cookie cutter, cut out leaves. Bake according to package directions. Makes about 48 leaves.
Top each cupcake with toasted pecans and 1 piecrust leaf.




Pecan Pie Frosting is best when made the night before.

Grilled Chicken with Butter

See More Chicken Recipes


Serves 4

Butter chicken marinade
1 onion, quartered
3 garlic cloves
3cm (1.18 inches) piece of ginger, sliced
2 tsp ground coriander
2 tsp ground cumin
2 tsp paprika (I used a smoked one)
2 tsp turmeric
1 tsp chilli powder
1 tsp ground cinnamon
1 tin peeled/cherry tomatoes
2 cups Greek yoghurt
juice of 1/2 lemon
2 tsp salt
1/2 cup melted butter

Very Chocolate Cake

See More Cake Recipes


For the classic chocolate cake
3/4 cup dark unsweetened cocoa powder
2/3 cup sour cream
2 2/3 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 teaspoon salt
3/4 cup (1 ½ sticks) unsalted butter, cut into 1 inch cubes, softened
1/2 cup vegetable shortening
1 ½ cups sugar
1 cup firmly packed dark brown sugar
3 large eggs, at room temperature
1 tbs vanilla extract

For the chocolate frosting
180 grams dark chocolate, chopped
180 grams milk chocolate, chopped
1 ½ cups heavy cream
2 tbs light corn syrup or golden syrup
1 ½ cups (3 sticks) unsalted butter, soft but cool, chopped into 1 inch pieces

For the chocolate glaze
180 grams good quality (60-72%) dark chocolate, coarsely chopped
3/4 cups unsalted butter, softened and cut into 1/2 inch pieces

Buttermilk-Blueberry Breakfast Cake

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Serves 6-8

½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk
* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top

Easy Baklava Recipe

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3 cups coarsely ground walnuts
1/4 cup sugar
1 teaspoon cinnamon
24 sheets phyllo dough, (1 lb. box) thawed
2 cups melted butter (1 lb.)
1/2 teaspoon ground cloves
1 1/2 cups water
1 1/2 cups sugar
3/4 cup honey
1 cinnamon stick
1/2 of a lemon with peel, sliced
Peel of 1/2 orange
5 whole cloves
Note: With this and any phyllo pastry recipe, gather all ingredients and make all preparations before unwrapping the phyllo dough. It is very thin and delicate, so work with one sheet at a time, keeping the rest covered with a damp cloth or plastic wrap (or both) to prevent it from drying out.




Portobello Mushroom Sauce

See More Sauce Recipes



1/4 cup butter
1 pound portobello mushrooms, diced
1 1/2 cups port wine
2 cups heavy cream
1/4 cup chopped fresh basil





Melt the butter in a large skillet over medium heat. Add the mushrooms; cook and stir until tender.


Stir in the wine, and simmer until the liquid has reduced by 1/2. Stir in cream, and simmer again until the sauce becomes a thick gravy. Stir in the basil just before serving.

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Summer Berry and Yogurt Tart

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2/3 cups (90 g) superfine brown rice flour (or regular brown rice flour but the superfine gives it a nicer and less grainy texture)
1/2 cup (60 g) millet flour
1/4 cup (30 g) cornstarch
1 tablespoon natural cane sugar
1/4 teaspoon fine sea salt
8 tablespoons (110 g) unsalted butter, cut into 1/2-inch pieces
6 to 7 tablespoons ice water

1/4 cup (50 g) natural cane sugar
1 teaspoon lemon zest
3 eggs
3 tablespoons almond flour
1/2 cup (125 ml) whole-milk yogurt (I love sheep’s milk yogurt)
1/2 cup (125 ml) whole milk
2 cups (280 g) summer berries (blueberries, currants, red and black raspberries, blackberries, strawberries… or even stone fruit)


1. Combine the first five ingredients in the food processor and pulse to aerate. Add the diced butter and pulse ten times until the butter is the size of peas. Add the ice water and pulse until it comes together. It will not form a ball. Transfer the dough to your work surface and knead a couple of times. Wrap it in plastic wrap, flatten it, and form it into a disk. Refrigerate for 1 hour.

2. Dust your preferably cold work surface with superfine brown rice flour. Roll the dough to 1/8-inch thickness. Fill a 9-inch tart mold with the dough. Cut off excess and refrigerate for 20 minutes.

3. Preheat oven to 375F (190C). Lightly dock the bottom of the tart dough with a fork. Cover it with parchment paper and fill it with pie weights or dried beans. Bake for 20 minutes. Remove beans and bake for another 5 minutes.

4. Reduce heat to 350F (180C).

5. Combine the sugar and lemon zest in a bowl and rub them between your fingers until very fragrant. Add the eggs and whisk. Add the almond flour and whisk until lump free. Whisk in the yogurt and milk until smooth.

6. Pour the mixture into the prebaked tart. Top with the berries.

7. Bake for 20 to 25 minutes until the custard is set. Let the tart cool for 15 minutes before cutting.

Italian Chocolate Cookies

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3 cups all-purpose flour
4 teaspoons baking powder
3/4 cup white sugar
1/4 cup unsweetened cocoa powder
1 cup butter, softened
1/3 cup milk
1 teaspoon vanilla extract
1/2 cup chopped walnuts
2 (1 ounce) squares unsweetened chocolate
1 tablespoon butter, softened
1 teaspoon vanilla extract
2 cups confectioners’ sugar
1/4 cup hot milk






Preheat oven to 375 degrees F (190 degrees C).

Sift 3 cups flour twice. In a large bowl, mix flour, baking powder, white sugar and cocoa.


Cream 1 cup butter or margarine; blend into flour mixture. Add 1/3 cup milk, 1 teaspoon vanilla and nuts. Mix thoroughly with hands until well blended. (Dough should be the consistency of pie crust, but not sticky.)

For each cookie, pinch off about 1 teaspoon dough. Roll by hands into balls, each about one-inch in diameter. Place on greased baking sheets. Do not flatten. Bake about 10 minutes, until lightly browned. Remove from baking sheets; cool on racks. When cool, drizzle each generously with chocolate frosting. Sprinkle with candy sprinkles if desired.

To make Chocolate Frosting: Melt the chocolate squares over low heat. Cream with 1 tablespoon of butter or margarine, 1 teaspoon vanilla and 2 cups of confectioner’s sugar. Gradually add hot milk, beating until smooth.

Easiest Peanut Butter Fudge

See More Fudge Recipes



1/2 cup butter
2 1/4 cups brown sugar
1/2 cup milk
3/4 cup peanut butter
1 teaspoon vanilla extract
3 1/2 cups confectioners’ sugar






Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners’ sugar in a large mixing bowl. Beat until smooth; pour into an 8×8 inch dish. Chill until firm and cut into squares.

Clone of a Cinnabon

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1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt






Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.


After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.


Roll dough into a 16×21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).


Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners’ sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Cheddar Bay Biscuits

See More Biscuits Recipes







2 1/2 cups Bisquick
4 Tbsp cold butter
1 cup cheddar cheese, shredded
3/4 cup milk
1/4 tsp garlic powder



Butter Glaze:


3 Tbsp butter
1/2 tsp garlic powder
3/4 tsp dried parsley flakes






Preheat your oven to 400 degrees. Lightly grease or line one cookie sheet with parchment; set aside.

Combine Bisquick with cold butter in a medium bowl using a pastry cutter (I just used 2 forks). Don’t worry about mixing too thoroughly; there will be small chunks of butter in the mix about the size of peas. Add cheddar cheese, milk, and garlic powder. Mix by hand until combined, but don’t over mix.

Drop 1/4 cup portions of the dough onto the lightly greased or parchment lined cookie sheet. Bake for 11-13 minutes in preheated oven or until the tops of the biscuits begin to turn light brown.

While the biscuits are baking, melt butter is a small bowl in the microwave. Stir in garlic powder and dried parsley flakes. Use a brush to spread the garlic butter over the tops of all the biscuits. Sprinkle a little kosher salt on the freshly coated biscuits. Makes one dozen.

Bourbon Pecan Chicken

See More Chicken Recipes





1/2 cup finely chopped pecans
1/2 cup dry bread crumbs
8 skinless, boneless chicken breast halves
1/4 cup clarified butter, melted
1/4 cup Dijon mustard
1/4 cup dark brown sugar
2 2/3 tablespoons bourbon whiskey
2 tablespoons soy sauce
1 teaspoon Worcestershire sauce
3/4 cup unsalted butter, chilled and cut into small cubes
1/2 cup sliced green onions


Stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. Spread the mixture out on a plate. Press the chicken breasts into the mixture to coat on both sides. Heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. Place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.
In a small saucepan, whisk together the Dijon mustard, brown sugar, bourbon, soy sauce, and Worcestershire sauce until smooth. Bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. Do not return to the heat.
Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken, and sprinkle with green onion.

Doughnuts with Burnt Caramel and Sea Salt

See More Doughnuts Recipes





donut dough

1 1/8 c (270ml) Milk
1/4c (50g) Sugar
1 pkg (2 1/4 t or 8g) Active Dry Yeast
2/3 c (140g) unsalted Butter
2 lrg Eggs, beaten
4 c (500g) All-Purpose Flour
1/4 t (2g) Sea Salt
Grape seed, Peanut, or Canola Oil for deep frying


burnt caramel and sea salt glaze


6 T (85g) unsalted Butter
1 c (200g) Sugar
1/2 c (120ml) Heavy Cream
Sea Salt Flakes or Kosher Salt (Maldon’s Sea Salt is excellent for this use)






make the dough


In a small saucepan or microwave, gently warm milk to @ 115° F (bath water temp.). Add sugar and yeast and stir to dissolve. Set aside.
Gently melt butter until it is almost all melted. Take off of heat. Stir to finish melting butter. Add beaten eggs and whisk to combine (make sure butter isn’t too warm or it will cook the eggs).
Put butter mix into an electric mixer bowl fit with a dough hook. Turn mixer on low speed (or stir setting) and add yeast mixture to the butter. Increase speed to 3 or medium-low speed. Mix for a couple minutes or until thoroughly combined.
Combine flour and salt. Add the flour to the dough mix in 1/2 cup increments, mixing for a minute or so in between measurements, until flour is fully incorporated. Scrape the bowl then mix again on medium-low speed for 5 minutes. Scrape again, then mix for another 30 seconds.
Transfer dough to a large well-oiled bowl. Cover bowl with plastic wrap and set in the refrigerator. Refrigerate dough for at least 8 hours, or overnight (*for shortcut see head note).


roll and cut


On a well floured surface, roll doughnuts out to 1/3″-1/2″ thick. If the dough feels springy, let rest for a couple minutes.
Using a 3″ cutter, cut as many rounds out of the dough as you can. Pull away the excess dough and set aside to roll again. Gently pick up the rounds and place on a well floured sheet pan.
Using a 1″ or 1 1/8″ cutter, cut out the center hole. Either place holes on baking sheet to fry as doughnut holes or add hole dough back into excess dough.
Roll remaining dough out again to 1/3″-1/2″ thick. Let rest for 5 minutes. Repeat cutting and rolling until dough is used up.
Cover doughnuts with a large tea towel and place in a warm place. Allow doughnuts to rise for at least an hour or until visibly puffier and airy.


make burnt caramel sauce


In a small saucepan, heat the butter over medium heat. Butter will foam, then settle down. Continue to cook and the now separated solids will begin to brown and develop a toasty, nut aroma. Remove from heat.
In a large saucepan, heat sugar over medium high heat. As sugar begins to melt, swirl the pan side to side frequently to help the sugar melt evenly. Continue to cook and swirl until the caramel begins to smoke slightly and is a deep amber color.
Cook for just a touch more, allowing the flavor to develop a bit more. Remove from heat then pour in the browned butter. Pour in the heavy cream. (It will bubble up quite a bit.) Whisk to incorporate.
Set aside to cool to room temperature.


fry the doughnuts


In a large pot, pour enough oil to be at least 1″ deep. Heat to 375°F. (If possible, use a thermometer and do not let oil get hotter than 380° F.)
Gently pick up and ease donuts into oil. (Do not put more than a single layer of donuts into the oil) Cook each side until light golden brown (they cook quick, usually less than 1 minute per side).
Remove from oil with a slotted spoon. Drain on several layers of paper towels, carefully turning over every 5 seconds a few times to try and blot as much oil out as possible without squishing the donuts (they will be extra soft while still warm). Repeat with remaining donuts.
(optional) If cooking donut holes, they won’t want to flip very easily. To cook evenly, continually turn and spin holes with a slotted spoon until evenly browned. They will cook even faster than the donuts.


glaze the donuts


Spoon a line of caramel sauce over the donuts, it will run down the sides. Very lightly sprinkle with sea salt. Donuts are best while still warm.

Sticky Date Madeleines with Butterscotch Sauce

See More Madeleines Recipes





(makes about 24, adapted from Gourmet Traveller’s Madeleine recipe)
NOTE: This recipe needs to be started several hours ahead of time or the night before
120g (about 1 stick) butter
100g dates, pitted and finely chopped
3 eggs, at room temperature
120g (about a packed 1/2 cup) brown sugar
1 tbsp golden syrup
A pinch of salt
175g (approx 1 1/4 cups) plain flour, sifted
1 tsp baking powder




For the butterscotch sauce:


1/2 cup cream
25g (about 2 tbsp) salted butter (or unsalted butter + 1/2 tsp salt)
100g (a bit less than half a cup) brown sugar
1/2 tsp pure vanilla extract






Melt butter, either in a saucepan over low heat or zap it in the microwave for a about a minute, set aside so it cools to room temperature but stays liquid (about 2-3 mins). Whisk eggs, golden syrup, brown sugar and salt in a large mixing bowl with an electric mixer on high speed until pale, fluffy and tripled in volume (about 4-5 minutes). Sift over flour and baking powder and fold until just combined. Fold in butter mixture a little at a time until just combined. When you are about to add the last bit of butter, fold in the chopped dates until just incorporated. Cover with clingfilm and refrigerate for at least 4 hours or overnight.

Remove batter from the fridge. Preheat oven to 180°C (350°F) and butter two 12-hole madeleine trays very well and then lightly dust with some flour. (I only have one madeleine tray so I baked one batch after another, regreasing the tray, and it worked fine). Spoon mixture into madeleine holes, filling them up about 2/3-3/4 full. Tap the tray firmly on the bench to expel any bubbles. Bake for 8-10 minutes, or until golden and cooked through. Tap tray to remove madeleines.

Prepare the butterscotch dipping sauce; place cream, butter, sugar and vanilla in a small saucepan and stir over low heat until butter and sugar has melted. Increase heat to medium to bring just to the boil and then reduce back to low and simmer for about 5 minutes or until the mixture thickens. Best served warm. If you do not want to serve with a dipping sauce you can use it to glaze the madeleines.

Chicken Breasts with Lime Sauce

See More Chicken Recipes




4 skinless, boneless chicken breast halves – pounded to 1/4 inch thickness
1 egg, beaten
2/3 cup dry bread crumbs
2 tablespoons olive oil
1 lime, juiced
6 tablespoons butter
1 teaspoon minced fresh chives
1/2 teaspoon dried dill weed









1. Coat chicken breasts with egg, and dip in bread crumbs. Place on a wire rack, and allow to dry for about 10 minutes.


2. Heat olive oil in a large skillet over medium heat. Place chicken into the skillet, and fry for  3 to 5 minutes on each side. Remove to a platter, and keep warm.



3. Drain grease from the skillet, and squeeze in lime juice. Cook over low heat until it boils.


4. Add butter, and stir until melted. Season with chives and dill. Spoon sauce over chicken, and serve immediately.





Samoa Bundt Cake

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Batter #1



1 stick of butter, softened
1 cup of dark brown sugar
2 eggs
3/4 cup ap flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup whole milk

Batter #2


1 cup sugar
3/4 cup + 2 T ap flour
1/2 cup + 2 T cocoa powder
3/4 tsp baking powder
1/2 tsp baking soda
1 egg
1/4 cup oil
1/2 tsp salt
1 tsp vanilla
1/2 cup boiling water
1/2 cup milk


for the frosting


1 can of sweetened condensed milk
1/2 cup confectioners sugar
2 T vanilla extract
2 sticks butter, softened
1/2 tsp salt
1 cup toasted coconut
topping 1 1/2 cups toasted coconut
1/2 cup chocolate chips, melted
Before you do anything, either stick the whole, unopened can of condensed milk in your crock pot and submerge it by at least 3 inches and cook it on medium for 10 hours or on high for 7. Alternatively, you can boil it on the stove FULLY SUBMERGED AT ALL TIMES for 4 hours. Let it cool.








Preheat the oven to 350F

Prepare each batter separately. This is a marble cake. For each cake type, beat butter (or oil) and sugar(s) on medium high until fluffy. Add in eggs one at a time mixing well. Add in milk and vanilla (if applicable) and mix until well combined. In separate bowls sift together dry ingredients for each batter. Add dry ingredients to wet ingredients slowly and mix until well combined.

(add boiling water for cocoa cake HERE)

Grease and flour the bundt pan WELL

layer the cake pouring some of the brown sugar batter, then cocoa batter, then brown sugar, until both batter bowls are empty. Tap bundt pan on the counter a couple times to remove bubbles. Bake approximately 1 hour or until skewer inserted in center comes out clean. (Mine only took about 50 minutes)

For the frosting

toast sweetened flaked coconut either on a cookie sheet in the oven on 350F tossing occasionally or in a dry skillet constantly stirring until desired color is reached. Beat cooled cooked condensed milk, butter, confectioners sugar, vanilla and salt for 3 minutes. Add in 1 cup toasted coconut. Chill for 1 hour

melt chocolate chips in the microwave, place in a pastry bag with a small tip or ziploc bag with a corner cut out about 1/4″ up from the corner, and drizzle stripes on the cake.

Cheddar Bacon Crack Bread


1 unsliced loaf of (round is preferable) sourdough bread
8-12 oz cheddar cheese, thinly sliced
3 oz bag Oscar Mayer Real Bacon bits
1/2 cup butter, melted
1 Tbsp Ranch dressing mix





Using a sharp bread knife cut the bread going both directions. Do not cut through the bottom crust. Place slices of cheese in between cuts. Sprinkle bacon bits on bread, making sure to get in between cuts. Mix together butter and Ranch dressing mix. Pour over bread. Wrap in foil the entire loaf in foil and place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap. Bake for an additional 10 minutes, or until cheese is melted.