Best Recipe

INGREDIENTS 1 cup full fat canned coconut milk 3 tbsp coconut sugar 1/4 tsp salt + a sprinkle of flaked sea salt on top 2 tbsp cornflour* 3/4 cup unsweetened almond milk 1/2 tsp vanilla extract INSTRUCTIONS Combine 1/2 cup of the coconut milk, coconut sugar and 1/4 tsp of salt into a saucepan on high heat. Bring to a boil, then turn down the heat until it’s a high simmer. Continue to cook, stirring constantly throughout until it thickens slightly and becomes darker in colour. Mine takes about 13 minutes overall. Take the pot off the heat and whisk in the cornflour until smooth, making sure there aren’t any lumps. Whisk in the remaining 1/2 cup of coconut milk, almond milk and vanilla extract and place the pot on medium to high heat. Make sure to stir regularly, I like to use a heat resistant silicone spatula for this. The custard will start to form first on the bottom, when you notice this happening, give it a whisk to make sure the custard stays smooth (continue to whisk now and th...

Stay Soft Chocolate Chip Cookies Home » Uncategories » Stay Soft Chocolate Chip Cookies 1 cup (2 sticks, 227 grams) unsalted butter , at room temperature 3/4 cup (160 grams) brown sugar , light or dark, tightly packed 1/4 cup (50 grams) granulated sugar 1 (3.4 ounce) package instant vanilla pudding mix 2 eggs 1 teaspoon vanilla extract 2 1/4 cups (270 grams) all-purpose flour 1 teaspoon baking soda 12 ounces semisweet chocolate chips  Preheat oven to 350 degrees F (180 C). Using a stand or hand mixer, or by hand with a rubber spatula, cream the butter, brown sugar, and white sugar together until well-blended. Beat in the instant pudding mix, followed by the eggs and vanilla. Scrape down the sides of the bowl and beat until mixture is mostly even. Sprinkle the flour and baking soda over the dough, then mix just until they are incorporated. Stir in chocolate chips by hand. Drop spoonfuls of dough onto baking sheets and bake for 10-12 minutes, unti...

Toffee Bars Home » Uncategories » Toffee Bars 1 cup butter  1 cup packed brown sugar  1 egg yolk  1 cup flour  1 teaspoon vanilla  6 Hershey bars  1/2 cup chopped pecans Preheat oven to 325 degrees.  Cream butter, egg yolk, brown sugar, mix well.   Add flour and vanilla, beat until well mixed.  Grease 9×13 pan and spread dough. Bake for 25 minutes or until edges are brown.   Remove from oven and place candy bars on top of dough. Once melted, spread chocolate and add pecans. Let bars cool (until the chocolate hardens) before cutting. If you cool the bars in the refrigerator,   make sure you let the bars come back to room temp before cutting otherwise the chocolate will sometimes separate from the crust. Read Full Recipe ---> Click Here

  2/3 cup butter, softened   1 1/2 cups brown sugar   2 teaspoons vanilla   2 eggs   1 1/2 cup all-purpose flour   1/3 cup cocoa powder   1/2 teaspoon salt   1/2 teaspoon baking soda   1 cup chocolate chips   1/2 cup walnuts, coarsely chopped   Powdered sugar, for dusting Heat oven to 375 degrees. Line cookie sheets with parchment paper. Cream butter and sugar until light, about 3 to 4 minutes. Add vanilla and eggs and mix well. Combine the flour, cocoa, salt and soda and whisk, then add to the butter, sugar and eggs and stir to combine. Stir in chocolate chips and walnuts. Drop onto the parchment-lined cookie sheets using a scoop for evenly sized cookies. Bake for 9-11 minutes until mostly set in the center, but be careful not to overbake. The cookies will set up more as they cool. Let the cookies cool on the pan for a few minutes before transferring to a wire rack to cool completely. Dust with powdered sugar and enjoy. Read Full Recipe ---> Click Here

3 tbsp olive oil 1 1/2 lb boneless chicken thighs, cut into small pieces 1 medium cabbage 2 medium carrots (shredded) 1 tbsp paprika 2 tbsp. tomato paste 1 cup chicken stock salt, pepper 1 tbsp. hot sauce optional chopped fresh parsley to garnish Psst! Scroll up the post for detailed step-by-step photos! Instructions Warm up a large sauté pan over medium-high heat. Add the olive oil and chicken. Fry for 5-7 minutes or until browned. Meanwhile, slice the cabbage into thin strips, just like you would for coleslaw. Add the paprika and tomato paste to the chicken. Stir, and then sauté for another five minutes. Add the cabbage and cook for five more minutes. Add the shredded carrots, chicken stock, salt, and pepper. Stir everything together. Cook without the lid, stirring occasionally, for about 40 minutes, until there is no liquid remaining. Add 1 tablespoon of hot sauce, if desired. Garnish with fresh parsley. Read Full Recipe ---> Click Here

Easy Crockpot Buffalo Chicken Sandwiches Home » Uncategories » Easy Crockpot Buffalo Chicken Sandwiches 3-4 large chicken breasts (about 1.5 pounds) 1 (12oz) bottle of Frank's Buffalo Wing Sauce 1/2 packet ranch seasoning mix (about 2 tbsp) 2 tbsp butter hoagie rolls for serving Spray your slow cooker with non-stick cooking spray. Place the chicken, buffalo sauce, and ranch seasoning mix in, and cook on LOW for 4-5 hours or high for about 3 hours.  Once the chicken is fully cooked, use a couple of forks to shred the meat (I find it easiest to place the chicken on a cutting board to shred, and then put it back into the crockpot with the juices).  Once shredded, add 2 tbsp of butter to the crockpot and allow it to melt; stir to combine.  That's it! I find it best served on hoagie rolls drizzled with a little ranch dressing. You can also serve with blue cheese crumbles or coleslaw. Read Full Recipe ---> Click Here

3 lbs chicken wings Salt and pepper 2 tbsp vegetable oil 1/2 cup soy sauce 2 tbsp bbq sauce 1 cup honey 4 cloves garlic, minced green onions, for garnish, optional Preheat oven to 350F. Place a piece of aluminum foil on a baking sheet and grease with cooking spray. Spread chicken wings in a single layer on baking sheet. Season with salt and pepper. In a bowl, stir together vegetable oil, soy sauce, bbq sauce, honey and garlic. Pour over chicken wings to coat them thoroughly. Bake for 50 minutes or until fully cooked and sauce has caramelized. Sprinkle with green onions, if desired. Read Full Recipe ---> Click Here

300 grams (approximately 30) Oreo cookies 115 grams (1/2 cup or 1 stick) unsalted butter, melted 200 grams (1 and 1/3 cup) good quality milk chocolate 200 grams (1 and 1/3 cup) good quality dark chocolate 125 grams (1/2 cup) smooth peanut butter 120 grams (3 cups) Rice Krispies or Rice Bubbles Lightly grease and line an 8 inch square pan with baking or parchment paper, ensuring two sides overhang. Add Oreo cookies to food processor and whiz until crushed into fine crumbs. Pour over butter and mix well. Place your crumbs into your prepared pan and press down gently to form one even layer. Pop in the fridge. Add milk chocolate and dark chocolate to a heat-proof bowl and melt in the microwave, stirring every 20 seconds. Add peanut butter and stir until smooth. Pop back in the microwave until smooth if it’s still lumpy. Add rice cereal to a large bowl. Pour over melted chocolate mixture. Stir quickly to completely cover cereal in chocolate. Pour over Oreo crust and smooth the top with a...

Crock Pot Cinnamon Roll Casserole Home » Uncategories » Crock Pot Cinnamon Roll Casserole 2 cans refrigerated cinnamon rolls. Cut into quarters I used Pillsbury Grands with Cream Cheese Icing 3 eggs 1/2 cup half & half 3 tbsp maple syrup 2 tsp vanilla extract 1 tsp ground cinnamon 1 tsp ground nutmeg Spray the inside of your crock pot with cooking spray.  Place the cinnamon roll quarters evenly in the crock pot. Set icing containers aside.  In a medium bowl whisk together the remaining ingredients.  Pour evenly over the top of the cinnamon rolls.  Spread one of the containers of icing over the top of the cinnamon rolls.  Close the lid and cook on Low for 3 1/2 hours.  Spread the second container over the top of the cinnamon rolls.  Let cinnamon rolls cool for 5 minutes before serving. Read Full Recipe ---> Click Here

Slow-Cooker Chicken Burrito Bowls Home » Uncategories » Slow-Cooker Chicken Burrito Bowls 1 to 1 1/2 pounds boneless skinless chicken breasts, chicken thighs, or a mix 1 (14.5-ounce) can diced tomatoes 1 cup low-sodium chicken broth, plus more as needed 2 teaspoons chili powder 2 teaspoons salt 1 teaspoon ground cumin 1 (15-ounce) can black beans, drained and rinsed 1 cup uncooked brown rice 1 cup frozen corn kernels Optional toppings: shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce Combine the chicken, diced tomatoes and their juices, chicken broth, chili powder, salt, and cumin in a 2 1/2- to 3 1/2-quart slow cooker. Make sure the chicken is covered with liquid, adding additional broth as needed. Cover and cook on the LOW setting for 3 to 4 hours. Uncover and stir in the beans, rice, and corn. Cover and continue cooking on the LOW setting for 3 to 4 hours more. Check the rice...

1 cup quick oats (100g) 1 cup hot water 1 1/2 cups brown sugar lightly packed (240g) 3/4 cup 0% plain Greek yogurt (155g) 1/2 cup unsweetened applesauce (115g) 1/4 cup canola oil (50g) 3 eggs 1 tablespoon vanilla 3 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 1/4 teaspoon salt 2 cups whole wheat flour (260g) 3 cups fresh or frozen blueberries (300g) Preheat oven to 350 degrees F. Combine oats and hot water in a medium bowl and let sit for 5-10 minutes while you prepare the rest of the batter. In a large bowl, whisk brown sugar, yogurt, applesauce, oil, eggs and vanilla together until smooth. Add baking powder, baking soda, cinnamon and salt and whisk until smooth. Add soaked oats and stir until evenly distributed. Add flour and berries and stir just until combined -- don't overmix! Lightly grease a muffin pan and fill 24 muffin cups 3/4 full and bake for 20-25 minutes until a toothpick inserted in the center comes out clean. Read Full Recipe ---> Click H...

1/2 cup butter 1/3 cup sugar 1/2 cup brown sugar 1 large egg yolk 1/2 cup light corn syrup 2 teaspoons vanilla extract 2 teaspoons maple extract 2 1/3 cups all purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon baking soda 1/4 teaspoon salt 1/4 cup sugar, for rolling Preheat the oven to 350 degrees and prepare 2 baking sheets with parchment paper or nonstick silicone baking pads. Cream together the butter and sugars. Add the egg yolk, corn syrup, vanilla, and maple extracts and mix well, scraping down the sides of the bowl as needed. Next add the flour, cinnamon, nutmeg, baking soda, and salt. Blend thoroughly. Roll the cookie dough into 1.5 inch balls and then roll each ball in the remaining 1/4 cup sugar. Place the cookies 2 inches apart on the prepared baking sheets. Bake the cookies at 350 degrees for 10-12 minutes. Remove from the oven and allow the cookies to rest for 2 minutes before removing to wire racks to cool completely. Store in an airtight c...

easy creamy chicken marsala Home » Uncategories » easy creamy chicken marsala 1/2 cup all-purpose flour (plain flour) 1 teaspoon kosher salt 1 teaspoon garlic powder 1/2 teaspoon black cracked pepper 2 large boneless skinless chicken breasts, halved horizontally to make 4 fillets* 2 tablespoons olive oil, divided 4 tablespoons unsalted butter, divided 1 tablespoon unsalted butter as needed 8 ounces (250g) brown or Cremini mushrooms, sliced 4-5 cloves garlic, minced 3/4 cup dry Marsala wine 1 1/4 cup low-sodium chicken broth (or stock) 3/4 cup heavy cream (thickened cream, evaporated milk or half and half may also be used)** 2 tablespoons fresh chopped parsley Mix the flour, salt, garlic powder and pepper in a shallow bowl. Dredge the chicken in the flour mixture and shake off excess. Heat 1 tablespoon oil and 2 tablespoons butter in a 12-inch pan or skillet over medium-high heat until shimmering. Fry 2 of the chicken breasts until golden-brown o...

Baked Honey Mustard Chicken Home » Uncategories » Baked Honey Mustard Chicken 4 (4 ounces each) boneless, skinless chicken breasts 1 teaspoon (or to taste) chicken seasoning blend <-- click here for the recipe 1-1/2 tablespoons olive oil, divided 1/4 cup honey 1 tablespoon dijon mustard 1 tablespoon yellow mustard 1 tablespoon wholegrain mustard 1/2 teaspoon white vinegar 1/8 teaspoon paprika 4 sprigs fresh rosemary, optional but recommended Preheat oven to 375°F. Lightly grease a 9x13 baking dish with cooking spray and set aside. Heat 1 tablespoon olive oil in a skillet. Season chicken breasts all over with the chicken seasoning blend and add chicken breasts to the skillet; cook for 2 minutes on each side, or until browned. In the meantime, prepare the honey mustard sauce. Combine 1/2 tablespoon olive oil, honey, mustards, white vinegar, and paprika in a small mixing bowl; whisk until well combined. Transfer chicken breasts from skillet to p...

2-Ingredient Pineapple Angel Food Cake Home » Uncategories » 2-Ingredient Pineapple Angel Food Cake 1 box (1-step) angel food cake mix (I used Betty Crocker) 1 large can (about 20 ounces) crushed pineapple, undrained Preheat oven to 350F degrees. In a large bowl, stir together the dry cake and the entire can of crushed pineapple with its juice. Stir well until all the dry mix is incorporated. (The mixture will get really foamy.) Pour the batter into a 9x13 pan which has been lightly greased with nonstick cooking spray. Bake at 350F degrees for time specified on the box for size pan. When the sides pull away from pan and toothpick inserted in the center comes out clean, the cake is done. This should take somewhere between 30 and 40 minutes. Remove from the oven and place on a wire rack to cool. Read Full Recipe ---> Click Here