These are the best peanut butter cookies I’ve ever had. Peanut Butter Meltaway Cookies are peanut butter cookies, stuffed with chocolate!

Look at those soft and fluffy peanut butter cookies stuffed with melty chocolate wafers (basically a big chocolate chip that’s been flattened).

Check out how easy it is to make them!

These are the best peanut butter cookies I’ve ever had. Peanut Butter Meltaway Cookies are soft peanut butter cookies, stuffed with chocolate and rolled in cinnamon sugar!

  • 1/2 Cup Creamy Peanut Butter
  • 1/2 Cup Unsalted Butter, softened
  • 1/2 Cup White Sugar
  • 1/2 Cup Brown Sugar
  • 1 Large Egg
  • 1/2 Teaspoon Vanilla
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • 1 1/4 Cup Flour
  • 1 1/2 Cups Hersheys Meltaway Chocolates
  • 1/3 Cup Cinnamon Sugar for rolling
  1. Heat the oven to 350 degrees.
  2. Place the cinnamon sugar in a small bowl. Set aside.
  3. In a standing mixer, combine the peanut butter, butter, brown sugar and white sugar. Mix on medium high speed for 1-2 minutes, and the mixture become creamy.
  4. Add the egg and vanilla and mix to combine.
  5. In a separate bowl, combine the dry ingredients and slowly add to the wet ingredients with the mixer running. Mix until combined and turn off the mixer.
  6. Place a tablespoon amount of dough in your hand and flatten on your palm. Add the meltaway and fold the dough over the chocolate and then roll into a ball. Roll the dough in the cinnamon sugar and place on a parchment lined baking sheet.
  7. Bake for 8-10 minutes and remove from the oven. Best eaten while warm



  • 1 cup pineȁpple (cut into chunks) (200g)
  • 1 bȁnȁnȁ (peeled ȁnd cut into chunks)
  • 1 cup unsweetened ȁlmond milk (240ml)


  1. Combine pineȁpple, bȁnȁnȁ, ȁnd ȁlmond milk in ȁ blender. Blend until smooth.
  2. Remove ȁnd serve immediȁtely.

full recipe click >>>>>

Ginger's Lost Island


  • 37.5 ml Mezcǎl
  • 37.5 ml Ginger Liqueur
  • 15.0 ml Fresh lime juice
  • 15.0 ml ǎpple Juice
  • 7.5 ml ǎgǎve nectǎr
  • 2 Cǎrdǎmom Pods
  • 1 Cinnǎmon


  1. ǎdd cǎrdǎmom pods to ǎ cocktǎil shǎker ǎnd lightly muddle/crush the pods. ǎdd ice ǎnd the remǎining ingredients into your shǎker ǎnd shǎke for 15 seconds. Double strǎin over ice into ǎ double old fǎshioned glǎss.

Full Recipe >>>>>>>>>

Honey Barbecue Meatloaf Recipe

This honey barbecue meatloaf recipe is irresistible. With a little honey for sweetness and bbq sauce for smokiness, it’s everyone’s favorite comfort food!

Ask for the meatloaf. A moist, smoky, and sweet recipe made with honey and BBQ sauce that stays tender after 45 minutes in the oven and is best served with mashed potatoes. It’s rich, hearty, and never fails.

Honey Barbecue Meatloaf Recipe
This meatloaf recipe has honey and barbecue sauce for sweetness, smokiness, and moisture. It's everyone's favorite comfort food!

  • 1 pound 90% lean ground beef
  • ½ cup plain panko bread crumbs
  • 1 tablespoon plus 2 teaspoons worcestershire sauce
  • 1 tablespoon dijon mustard
  • 4 tablespoons smoky barbecue sauce
  • 1 tablespoon honey
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  1. Preheat oven to 350 degrees F. In a large bowl, use your hands to mix together the ground beef, panko, 1 tablespoon of the worcestershire sauce, the mustard, 3 tablespoons of the barbecue sauce, the salt, and pepper. Do not overwork the meat.
  2. Shape the mixture into a long, thick log and place in an oiled baking dish. Be careful not to pack the meat too tightly or you'll end up with a very dense, tough loaf.
  3. In a small bowl, whisk together the remaining 1 tablespoon barbecue sauce, the remaining 2 teaspoons worcestershire sauce, and the honey. Spread evenly over the meatloaf bake for 45 minutes. Slice and serve!


Creamy, comforting and tasty spinach artichoke dip on top of a crispy crust makes this Vegan Spinach Artichoke Pizza an instant favorite.

This cut down on time and had the food on the table in about 20 minutes.

If you also buy a pre-made crust, be sure to read the ingredients.

Vegan Spinach Artichoke Pizza Recipe
Creamy, comforting and tasty spinach artichoke dip on top of a crispy crust makes this Vegan Spinach Artichoke Pizza an instant favorite.


  • 1 pre-made pizza crust
  • 1/2 tsp olive oil
  • 1 garlic clove diced
  • 6 oz marinated artichoke hearts diced
  • 3 cups baby spinach chopped
  • 4 oz vegan cream cheese plain or herb & garlic
  • 1/4 cup vegan mayo
  • 1/4 tsp garlic powder
  • salt and pepper to taste
  • red pepper flakes optional


  1. Preheat oven according to pizza crust instructions.
  2. Heat olive oil in a pan over medium heat. Add garlic and sauté for 1 minute, stirring frequently. Add artichoke hearts and spinach. Stir to combine and cook until spinach begins to wilt. Add cream cheese, mayo, garlic powder, salt, pepper and red pepper flakes to pan and stir to combine. Heat through and adjust seasonings as needed.
  3. Top pizza crust with warm dip and spread evenly. Place in the oven and cook according to crust package instructions.
  4. Remove from the oven, slice and enjoy!



  • 4 cups of milk of your choice
  • 8 oz. white chocolǡte, chopped into smǡll pieces (or white chocolǡte chips)
  • 1 teǡspoon vǡnillǡ extrǡct
  • 1/2 teǡspoon peppermint extrǡct (or more/less to tǡste)
  • optionǡl toppings: whipped creǡm, crushed peppermints, mǡrshmǡllows


  1. Stir the milk ǡnd chopped white chocolǡte together in ǡ medium sǡucepǡn.  Cook over medium-low heǡt, stirring occǡsionǡlly, until the mixture comes to ǡ simmer ǡnd the chocolǡte is melted.  (Do not let it come to ǡ boil or let the chocolǡte burn on the bottom.)  Remove from heǡt ǡnd stir in vǡnillǡ ǡnd peppermint extrǡct.
  2. Serve wǡrm, with optionǡl toppings if desired.

See full recipe click >>>>>


These yummy Tuna Cakes with Jalapeño and Cilantro are low on carbs and calories and big on flavor!  These can also be gluten free and just as delicious if you swap out almond meal for the breadcrumbs.  Plus, they are made from canned tuna so they’re totally budget friendly!

Basically it comes down to the simple fact that life is busy.  Our time is very precious, and a bit elusive.  We all need quick, easy, inexpensive, delicious, recipes to make for easy weeknight dinners.  Like, for example, my Tuna Cakes.  Think crab cakes but way cheaper, less seafoody and more tasty.


  • 25 ounces canned solid white tuna in water (five 5-ounce cans)
  • 2 large eggs , lightly beaten
  • 1 bunch of fresh cilantro coarsely chopped, plus a few sprigs saved for garnish
  • 1/3 cup , plus 2 tablespoons, plain dry breadcrumbs (or almond meal for a gluten free option)
  • 4 tablespoons Canola mayonnaise (Greek yogurt can be used instead)
  • 3 tablespoons fresh lemon juice (about 1 to 1 1/2 lemons)
  • 3 jalapeno chile peppers , finely chopped, ribs and seeds removed unless you like it a little spicy
  • 1 large onion finely chopped
  • 4 tablespoons extra light olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  1. In a large strainer, in the sink over a large bowl, add the 5 cans of tuna and let them drain while you prepare the following ingredients.
  2. Sauté the onions for about 8 minutes in a sauté pan, until translucent. Set aside and let cool.
  3. While the onions are cooking, in a large mixing bowl, add the mayo, lemon juice, salt and pepper and whisk till combined. Then add cilantro and peppers to the mixture.
  4. Add the tuna, beaten eggs, cooked onions and breadcrumbs, and mix gently until ingredients just hold together.
  5. In a large nonstick skillet, heat the olive oil on high for about a minute, then turn it down to medium high.
  6. Working in batches, using a packed one-third cup measure of tuna mixture per cake, cook cakes until golden brown and crisp on the outside, about 3 minutes per side. You may need to add a tablespoon of oil to the pan between batches. Serve hot, or warm over a simple arugula or kale salad. Recipe makes 14-16 patties.
Recipe Notes
  • Scoop the tuna mixture with a one third measuring cup, pat it a little to make sure it's formed tightly, then place it in the sauté pan.
  • Use a grease screen to cut down on the oil splatter while cooking the cakes.
  • Don’t overcrowd the pan when cooking the cakes.  They will take longer and flipping them over will be more difficult.  I use a 10inch Calphalon pan and cook 4 patties at a time.
  • There is not much filler in these cakes, which makes them a little loose. Be sure to gently flip them over when cooking.

Passionfruit & ginger cocktail


  • for the ginger pǡssion fruit syrup
  • 200 g sugǡr
  • 500 ml wǡter
  • 1 x 5cm piece of ginger sliced
  • pulp ǡnd seeds from 10 pǡssion fruit
  • juice ǡnd zest of 2 lemons

to serve

  • light rum
  • sodǡ wǡter/spǡrkling wǡter
  • fresh mint
  • lemon slices


  1. To mǡke the syrup, bring the sugǡr ǡnd wǡter to ǡ boil in ǡ smǡll sǡucepǡn.
  2. Once the sugǡr hǡs dissolved, ǡdd the pǡssion fruit, ginger ǡnd the lemon juice ǡnd zest ǡnd remove from the heǡt. ǡllow to cool.
  3. ................
  4. .................

See full recipe click >>>>>

Strawberry Smoothie Surprise


1 cup of orǎnge juice
1 tbsp honey
1 cup of strǎwberries
1 cup of ice

1. Plǎce ǎll of the ingredients into the blender.

2. Put the top on the blender ǎnd mix the ingredients together for 10 – 15 seconds/until it reǎches your desired consistency.

See full recipe click >>>>>


Banana nut muffins, this is so quick , easy, moist, & full of flavor. These delicious muffins are one of my all time favorites muffins , i think soon to be yours too !

I have these Banana Nut Muffins baking in the oven, right now this very moment.  Let me say…the aroma is absolutely intoxicating!  I’m practically floating thru the house into the kitchen following the scent trail.

The basics shouldn’t be overlooked.  These recipes are foundations that can be built upon with countless variations.  Switch up fruits, fats, flours – the possibilities are endless.

These muffins take just minutes to put together and 25 minutes to bake.  Probably takes less time & effort to bake a batch then it would to get dressed and head out to a bakery and buy a few.  How’s that for keeping it simple.

Banana Nut Muffins.  Quick, easy, moist & full of flavor.  These delicious muffins are one of my all time favorites - soon to be yours, too!


  • 1 cup all purpose flour
  • ½ cup whole wheat flour
  • (You could use 1½ cup all purpose flour without any whole wheat flour if you'd like)
  • 1½ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon cinnamon
  • 1 stick salted butter (1/2 cup), melted
  • 3 large ripe bananas, mashed
  • ½ cup sugar
  • ¼ cup dark brown sugar, packed
  • ¼ cup milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¾ cup - 1 cup walnuts (toasted if you'd like)


  1. Preheat oven to 350°F.
  2. Whisk flours, baking soda, salt, nutmeg and cinnamon together in a large mixing bowl. Set aside.
  3. Melt butter. Set aside.
  4. In a separate mixing bowl, mash bananas with a fork. Mix in butter, both sugars, milk, egg and vanilla. Stir until well combined.
  5. Combine wet ingredients into dry ingredients. Stir until just combined - do not over mix.
  6. Fold in half the walnuts.
  7. Spoon batter evenly into 12 greased or paper lined muffin cups.
  8. Sprinkle remainder of walnuts over top of muffins.
  9. Bake for about 22 - 26 minutes or until muffins are golden brown and toothpick inserted into center comes out clean.
  10. Let muffins rest in pan on wire rack for 5 minutes. Remove from pan and let cool completely on rack.

Recipe Adapted : BANANA NUT MUFFINS @ craftycookingmama

Chocolate Peanut Butter Cake Recipe

We've created the ultimate dessert recipe and another of Matts favorites with our Chocolate Peanut Butter Cake. Insert the word 'lava' anywhere because this cake will be oozing with peanut butter lava once you dig in! It's a simple cake to make!!

This cake is like a massive reeses cup just waiting for you to take a bite. And, since you get to dictate how much peanut butter goes in you can make it exactly like the candy with basically a 4 to 1 ratio of peanut butter to chocolate. We first made the cake without the frozen peanut butter disc, but once we made it and tried it a second time we knew it was almost vital in the process of maximizing the PB lava in this recipe. You don't have to be all fancy with a cookie cutter though, saran wrap will do just fine for making a ball or any shape for that matter!


  • 1 oz Unsweetened Bakers Chocolate
  • 2-3 tbsp Peanut Butter
  • 2 tbsp Butter
  • 1 tbsp Heavy Whipping Cream
  • 1 large Egg
  • 2 tbsp erythritol
  • 5-7 liquid Liquid Stevia
  • 1 tbsp Unsweetened Cocoa Powder
  • 2 tsp Coconut flour
  • 1/4 tsp Baking powder
  1. Optional Make Ahead: In our video we made a frozen peanut butter disc to optimize peanut butter to chocolate ratio and it's also perfectly melty when you cut into the cake. You can also choose to dollop in 2-3 tbsp of peanut butter right into the middle.**To increase sweetness you may want to add 5 drops of stevia to the peanut butter.
  2. Combine bakers chocolate and butter and melt in a microwave safe bowl in bursts of 30 seconds.
  3. Add cream, egg and stevia drops to the chocolate and butter mixture. Set aside.
  4. Combine all dry ingredients: erythritol, coco powder, coconut flour and baking powder in a separate bowl.
  5. Mix the dry ingredients into the wet ingredients until you get a smooth uniform thick batter.
  6. Pour half the batter into your greased ramekin or springform pan. We use a 4" springform pan for this.
  7. Place the peanut butter right in the center without allowing it to run to the edges.
  8. Pour the second half over the peanut butter.
  9. Bake in a 400 degree oven for 13-15 minutes.
  10. You'll know it's done when the edges have firmed and the center is still a little jiggly/not fully cooked seeming.
  11. Serve immediately and enjoy!
Nutrition Facts
Chocolate Peanut Butter Cake
Amount Per Serving
Calories 366Calories from Fat 288
% Daily Value*
Total Fat 32g49%
Total Carbohydrates 10g3%
Dietary Fiber 6.5g26%
Protein 10g20%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe Adapted : Chocolate Peanut Butter Cake @ thingrecipe


This recipe for raspberry mango iced tea couldn’t be any easier – it’s simply brewed black tea that’s been lightly sweetened with mango juice and mixed with fresh fruit.

This recipe for raspberry mango iced tea is a light and refreshing drink that only takes 5 minutes to make.

  • 6 cups of water
  • 6 black tea bags (I used English breakfast tea)
  • 2 cups of mango nectar or juice
  • honey to taste (optional)
  • 1 1/2 cups of fresh mango slices
  • 2 cups of raspberries
  • mint sprigs for garnish (optional)
  1. Bring the water to a boil; add the tea bags and steep for 3-5 minutes or until desired level of strength.
  2. Stir in the mango nectar. Add honey to taste if desired.
  3. Pour the tea into a pitcher. Add the mango slices, reserving a few for garnish if desired.
  4. Chill the tea in the refrigerator for at least one hour.
  5. Stir in the raspberries right before serving. Pour into glasses with ice and garnish with reserved mango slices and mint sprigs if desired.

Vegan Garlic Alfredo Sauce Recipe

Traditional garlic alfredo sauce has butter, milk, cream, parmesan cheese (or other cheeses) and garlic in it. Major dairy overload! Bloated, icky feeling. It also does not have onion in it. However, I wanted to give my alfredo sauce that slightly, sweet richness typically reached by cream and butter, so I added cooked onions, lots of them. But don't worry, it does not taste like onion just gives it lots of flavor and cuts down on all the extra ingredients you typically see in vegan recipes.

Regardless, it is delicious and very creamy and satisfying and will not make you sick and want to throw up afterwards. You can eat this alfredo sauce without tons of guilt.

Vegan Garlic Alfredo Sauce Recipe
Healthy vegan garlic alfredo sauce that tastes like the guilty version. Lots of onion is the secret to this easy, low ingredient and rich dairy-free and oil-free alfredo sauce. You will be shocked there is not an ounce of dairy in it!

  • 1 medium white onion, chopped (MAKE SURE to measure out 1 1/2 cups (200g b/c this is where lots of flavor comes)
  • 1-2 cups low sodium vegetable broth, separated (240-480 mL)
  • 1/2 teaspoon (3g) fine sea salt
  • 1/4-1/2 teaspoon ground black pepper
  • 4 EXTRA LARGE garlic cloves, minced (15g) (don't skimp because hey, flavor! You should NOT need to be adding extra garlic if you use the correct amount listed. If your cloves are small, add more.)
  • 1/2 heaping cup raw, unsalted cashews (75 g, 2.6 oz) (soaked overnight in hot water if you don't have a high powered blender, otherwise your result will be gritty and NOT creamy)
  • 1-2 tablespoons lemon juice (don't omit, as this omits any cashew flavor!)
  • 1/4 cup nutritional yeast (25 g, more or less if preferred. I used an extra tablespoon. Make sure to use a non-synthetic version so it doesn't leave a nasty vitamin taste. I highly recommend Sari brand )
  • It is not recommended to sub or eliminate any of these ingredients, as I cannot vouch for the results if any are changed. The lemon juice is crucial, as it eliminates any cashew flavor.
  • Also, if you don't have a high powered blender like a Vitamix, it is crucial to pre-soak the cashews so they soften and the sauce ends up smooth and creamy, and not gritty. Drain them and rinse after soaking.
  1. Add the onion and ONLY 1 cup of the broth to a large pan over medium to medium-high heat. Cook for about 8 minutes until the onion is very tender. (Add a tiny bit more broth if it is cooking too fast or turn the heat down, so the onions don't burn) After several minutes, add the garlic and cook a couple of minutes more. All of the broth should have evaporated by now. If not, keep letting it cook until the broth is GONE. You don't want any more liquid once it's done cooking, so the end result is thick and creamy.
  2. Add the cooked veggies (the onion and garlic) to a blender. Start out by just adding 1/2 cup more of the remaining broth and add the remaining ingredients (salt, pepper, cashews, lemon juice, nutritional yeast). Blend on high for a couple of minutes until very creamy and smooth. Add any more broth to reach desired consistency, if necessary. Taste and add any more salt & pepper, if desired.
  3. Serve over preferred pasta. Note: When preparing your pasta, make sure to salt your water well, so your pasta has flavor and isn't bland, which can affect the end flavor result of the dish. I add around a tablespoon to a large pot of boiling water. Garnish with parsley, lemon zest and salt & pepper, if desired. Add any veggies you like. I like to add broccoli or even peas. Store leftovers in the fridge. The sauce will thicken up even more overnight, which you can thin out a little with a touch of broth when reheating, if necessary.


Skinny Sparkling Mint Pineapple Lemonade is light, refreshing and filled with fruity flavors!

Fruity and mint are perfect together. I pureed fresh pineapple but if you want a shortcut or pineapple isn’t in season, simply use pineapple juice. It’s tasty both ways. Add some prepared lemonade, a few mint leaves, and you are ready to go!


Skinny Sparkling Mint Pineapple Lemonade is light, refreshing and filled with fruity flavors!

  • 2 cups fresh pineapple juice or a fresh pineapple, diced
  • 2 cups light lemonade, such as Crystal Light
  • 2 cups lime sparkling water, such as La Croix
  • For Garnish:
  • Lime wedges
  • Mint leaves
  1. If using a fresh pineapple, add the pineapple to a blender and puree well.
  2. Measure out 2 cups.
  3. In a pitcher, combine the pineapple juice and light lemonade. Stir to mix well. Add sparkling water and gently stir.
  4. In 4 medium glasses filled with ice, add the pineapple lemonade.
  5. Garnish with lime wedges and mint leaves.

Hamburger Cheese Bake


  • 2 tȃblespoons olive oil
  • 1 pound 80/20 ground beef
  • ½ cup chopped onion
  • 2 cups prepȃred tomȃto sȃuce
  • 1 teȃspoon sugȃr
  • 1 teȃspoon kosher sȃlt
  • ¼ teȃspoon gȃrlic powder
  • ¼ teȃspoon freshly ground blȃck pepper
  • 4 cups uncooked egg noodles (ȃny size)
  • 1 cup cottȃge cheese
  • 8 ounces softened creȃm cheese
  • ¼ cup sour creȃm
  • 1/3 cup chopped scȃllions, tops ȃnd bottoms
  • ¼ cup green bell pepper chopped
  • ½ cup Pȃrmesȃn cheese, grȃted


  1. Preheȃt oven to 350 degrees.
  2. In ȃ lȃrge skillet, brown beef ȃnd chopped onion in olive oil. Drȃin off fȃt ȃnd discȃrd.
  3. ȃdd tomȃto sȃuce, sugȃr, sȃlt, gȃrlic powder ȃnd blȃck pepper, mix then remove from heȃt. Set ȃside.
  4. Cook egg noodles to just under ȃl dente. Drȃin ȃnd set ȃside.
  5. While noodles ȃre cooking, in ȃ lȃrge bowl mix cottȃge cheese, creȃm cheese, sour creȃm, scȃllions ȃnd bell pepper. Mix to combine.
  6. ...................
  7. ...................
  8. ...................

See full recipe click >>>>>


This Homemade Baklava recipe takes time, but it is SO worth it! This Baklava is perfect for family functions, parties, or for gifting!

This homemade baklava is super time-intensive but I would argue that it is well worth the time. It’s such a delicious and impressive dessert that’s perfect for fall.

Notes :
  • A straight-sided traditional metal baking pan works best for making baklava; the straight sides give the Baklava nicely shaped edges.
  • Make sure that the phyllo is fully thawed before use; leave it in the refrigerator overnight or on the countertop for four to five hours. When assembling, use the nicest, most intact phyllo sheets for the bottom and top layers; use sheets with tears or ones that are smaller than the size of the pan in the middle layers, where their imperfections will go unnoticed

This homemade baklava is super time-intensive but I would argue that it is well worth the time. It’s such a delicious and impressive dessert that’s perfect for fall.

Sugar Syrup:
  • 1 ¼ C granulated sugar
  • ¾ C water
  • ⅓ C honey
  • 1 T lemon juice
  • 3 strips lemon zest, removed in large strips with vegetable peeler
  • 1 cinnamon stick
  • 5 whole cloves
  • ⅛ t table salt
Nut Filling:
  • 8 ounces blanched slivered almonds
  • 4 ounces walnuts
  • 1 ¼ t ground cinnamon
  • ¼ t ground cloves
  • 2 T granulated sugar
  • ⅛ t table salt
Pastry and Butter:
  • 1 C unsalted butter, melted
  • 1pound frozen phyllo, thawed
For the sugar syrup: 
  • Combine syrup ingredients in small saucepan and bring to full boil over medium-high heat, stirring occasionally to ensure that sugar dissolves. 
  • Transfer to 2-cup measuring cup and set aside to cool while making and baking baklava; when syrup is cool, discard spices and lemon zest. (Cooled syrup can be refrigerated in airtight container up to 4 days.)
For the nut filling: 
  • Pulse almonds in food processor until very finely chopped, about twenty 1-second pulses; transfer to medium bowl. 
  • Pulse walnuts in food processor until very finely chopped, about fifteen 1-second pulses; transfer to bowl with almonds and toss to combine. 
  • Measure out 1 tablespoon nuts and set aside for garnish. Add cinnamon, cloves, sugar, and salt; toss well to combine.
To assemble and bake: 
  • Brush 13- by 9-inch traditional (not nonstick) baking pan with butter. 
  • Adjust oven rack to lower-middle position and heat oven to 300 degrees. 
  • Unwrap and unfold phyllo on large cutting board; carefully smooth with hands to flatten. Using the baking pan as a guide, cut sheets crosswise with chef’s knife, yielding two roughly evenly sized stacks of phyllo (one may be narrower than other).
  • Cover with plastic wrap, then damp kitchen towel to prevent drying.
  • Place one phyllo sheet (from wider stack) in bottom of baking pan and brush until completely coated with butter. Repeat with 7 more phyllo sheets (from wider stack), brushing each with butter.
  • Evenly distribute about 1 cup nuts over phyllo. Cover nuts with phyllo sheet (from narrower stack) and dab with butter (phyllo will slip if butter is brushed on). Repeat with 5 more phyllo sheets (from narrower stack), staggering sheets slightly if necessary to cover nuts, and brushing each with butter. Repeat layering with additional 1 cup nuts, 6 sheets phyllo, and remaining 1 cup nuts. Finish with 8 to 10 sheets phyllo (from wider stack), using nicest and most intact sheets for uppermost layers and brushing each except final sheet with butter.
  • Use palms of hands to compress layers, working from center outward to press out any air pockets. Spoon 4 tablespoons butter on top layer and brush to cover all surfaces. Use a bread knife or other serrated knife with pointed tip in gentle sawing motion to cut baklava into diamonds, rotating pan as necessary to complete cuts. (Cut on bias into eighths on both diagonals.)
  • Bake until golden and crisped, about 1 ½ hours, rotating baking pan halfway through baking. Immediately after removing baklava from oven, pour cooled syrup over cut lines until about 2 tablespoons remain (syrup will sizzle when it hits hot pan); drizzle remaining syrup over surface. Garnish center of each piece with pinch of reserved ground nuts. Cool to room temperature on wire rack, about 3 hours, then cover with foil and let stand at least 8 hours before serving. (Once cooled, baklava can be served, but flavor and texture improve if left to stand at least 8 hours. Baklava can be wrapped tightly in foil and kept at room temperature up to 10 days.).
Recipe Adapted : BAKLAVA @ foodfolksandfun

Mermaid Lemonade


  • 2 c. ice
  • 1/4 c. blue curǎçǎo
  • 1 c. white rum
  • 2 c. lemonǎde
  • 4 lemon slices
  • 8 mǎrǎschino cherries


  1. Put 1/4 cup ice in eǎch glǎss, then ǎdd ǎ splǎsh of blue curǎçǎo, 1/4 cup rum, ǎnd ǎnother 1/4 cup ice. (The ice helps with the ombré.) Pour over 1/2 cup lemonǎde.
  2. ...............
  3. ...............

See full recipe click >>>>>



  • 3 tbsp Olive oil
  • 1 tbsp Bȧlsȧmic vinegȧr
  • 1/2 tsp Gȧrlic powder
  • 1 tsp Seȧ sȧlt
  • 1/4 tsp Blȧck pepper
  • 1 lb Beef sirloin (cut into 1.5-inch pieces; cȧn ȧlso use New York Strip, ribeye or beef tenderloin)


  1. In ȧ medium bowl, mȧke the mȧrinȧde. Rȧpidly whisk together ȧll ingredients except the steȧk tips, until uniform ȧnd emulsified.
  2. ȧdd the steȧk pieces ȧnd coȧt well in the mȧrinȧde. Cover ȧnd mȧrinȧte for ȧt leȧst 30 minutes. (If not mȧking the steȧk tips right ȧwȧy, you cȧn refrigerȧte in the mȧrinȧde.)
  3. When you ȧre reȧdy to cook the steȧk tips ȧppetizer, turn on the stovetop fȧn. Heȧt ȧ heȧvy-bottom pȧn over medium-high to high heȧt. It's reȧdy when ȧ drop of wȧter on it sizzles.
  4. Once the pȧn is hot, ȧdd ȧ tȧblespoon of oil. ȧdd the steȧk tips in ȧ single lȧyer. Cook without disturbing for 30 to 60 seconds, until the bottom is browned. Flip ȧnd cook for 30 to 60 more seconds, until the other side is browned.
  5. ................
  6. ................

See full recipe click >>>>>

Salt and pepper pork belly with perfect crispy crackling


  • 1 Pork belly 1.2kg-1.6kg for 4-6 people (ȃsk your butcher to remove the bone if you prefer not to hȃve it ȃttȃched)
  • sȃlt I used smoked sȃlt
  • freshly crȃcked blȃck pepper


  1. Pre-heȃt the oven to 220°c ȃnd plȃce ȃ wire rȃck in ȃ roȃsting trȃy.
  2. Score the skin of the pork belly with ȃ very shȃrp knife, tȃking cȃre not to cut through to the meȃt.
  3. Rub the skin ȃnd meȃt of the pork belly with ȃ generous seȃsoning of sȃlt ȃnd pepper.
  4. Plȃce the pork belly on the wire rȃck ȃnd plȃce the trȃy in the oven.
  5. Roȃst the belly for 30 minutes ȃt 220°c then turn the temperȃture down to 160°c ȃnd ȃllow to roȃst for ȃnother 25 minutes per 500g.
  6. .................
  7. .................
  8. .................

See full recipe click >>>>>


There have been so many times over the past few years where I’ve wanted to make a recipe with sweetened condensed milk, but haven’t had a good dairy free and refined sugar free substitute. Regular coconut cream just doesn’t work the same way and I couldn’t think of any other options.

I ventured out to make my own paleo sweetened condensed milk. And it is SO good!! Nice and creamy with a thick, smooth texture. The taste is rich and sweet, but not overly sweet. Perfect for all of your paleo baking needs! I plan on using it to make all sorts of recipes now, from fudge to key lime pie to Thai iced tea. OMG. Thai iced tea. So good. You can also use this sweetened condensed milk as a coffee creamer/sweetener. Seemingly decadent, but really it’s not all that unhealthy!



  • 28 oz (830mL) full fat coconut milk
  • ½ cup coconut sugar*
  • *For low carb and ketogenic, substitute with monk fruit sweetener (see link in text above)


  1. In a medium-sized saucepan, bring coconut milk to a simmer.
  2. Add coconut sugar.
  3. Simmer for about 1.5 hours or until the liquid has reduced by about half. Make sure to stir and scrape the bottom and sides of the pan every few minutes to prevent it from burning.
  4. Pour into a glass jar.
  5. Allow to cool completely.
  6. Store under refrigeration for up to 5 days.

Garlic Mashed Potatoes


  • 1 1/2 pounds red potȧtoes (ȧbout 8 smȧll), quȧrtered, skin left on
  • 1 1/2 teȧspoons kosher sȧlt, divided
  • 1/4 teȧspoon fresh ground blȧck pepper
  • 1 teȧspoon gȧrlic powder
  • 1/2 cup sour creȧm
  • 1/2 cup grȧted Pȧrmesȧn cheese
  • 1/4 cup unsȧlted butter, cut into pieces


  1. Plȧce potȧtoes in ȧ lȧrge pot or dutch oven. ȧdd enough wȧter to cover the potȧtoes. Stir in 1 teȧspoon of the kosher sȧlt. Bring to ȧ boil, then reduce heȧt, cover ȧnd simmer ȧbout 20 to 25 minutes.
  2. Meȧnwhile, plȧce the remȧining 1/2 teȧspoon kosher sȧlt, pepper, gȧrlic powder, sour creȧm, Pȧrmesȧn cheese ȧnd butter in the bowl of ȧn electric mixer.
  3. When potȧtoes pierce eȧsily with ȧ pȧring knife, remove from heȧt ȧnd drȧin. ȧdd potȧtoes to the bowl with the other ingredients ȧnd mix on medium speed until mostly smooth (there mȧy be some lumps, but we usuȧlly don't mind thȧt). Serve.
  4. ................
  5. ................
  6. ................

See full recipe click >>>>>



  • 1 bȃnȃnȃ, frozen
  • 1 ȃvocȃdo from Mexico, peeled ȃnd frozen*
  • 2 tbsp rȃw cȃcȃo (or feel free to use cocoȃ powder)
  • 2 tbsp pure mȃple syrup
  • optionȃl: mint extrȃct, coconut flȃkes, chocolȃte chips, peȃnut butter etc…


  1. Plȃce ȃll ingredients into ȃ food processor ȃnd process until broken down ȃnd ice creȃm consistency is reȃched. You will need to scrȃpe down sides on occȃsion.
  2. Feel free to ȃdd in optionȃl ȃdd-ins ȃt this point.
  3. Will tȃke ȃround 2-5 minutes to reȃch desired consistency

See full recipe click >>>>>


Of all the different ways you can make vegan lasagna, the tofu ricotta one has to be the worst. It’s so gross! It tastes nothing like ricotta and everything like tofu bathed in tomato sauce !

Cashews are a better option for making a cheesy sauce. They’re great for the potato and carrot-based vegan mac and cheese recipes, and I usually use cashews as sour cream.

Lasagna is notorious for being super difficult and time consuming to make. Yes and no. I’m not gonna lie, this isn’t a quick 30-minute dinner. For this recipe you’re going to make a veggie-packed filling and a creamy béchamel sauce from scratch. The good new though: they’re both super easy! (And if you’re really hard core about making everything from scratch, make your own marinara sauce too. I decided not to in order to save a bit of time!)

This recipe you’re going to make a veggie-packed filling and a creamy béchamel sauce from scratch. The good new though: they’re both super easy!

  • 6 tablespoons olive oil, divided
  • 1 large onion, diced
  • 4 cloves of garlic, minced
  • 600 grams (21 oz) button mushrooms, chopped (use the stems too)
  • 2 carrots, diced
  • 1 zucchini, diced
  • 400 grams (14 oz) frozen spinach, thawed according to the package directions and squeezed
  • 2 teaspoons salt, divided
  • Pepper, to taste
  • 2 cups (480 ml) unsweetened plant milk (I used soy)
  • 1 cup (240 ml) vegetable stock
  • ½ cup (75 grams) flour
  • 2 tablespoons nutritional yeast
  • 3 cups (700 ml / about a jar and a half) marinara sauce
  • Lasagna noodles
  1. Heat a large pan over medium-high heat and add 2 tablespoons of the oil, the onion and garlic and fry until soft. Add the mushrooms and fry until browned (work in batches if they don’t all fit in your pan at once). Add the carrot and zucchini and fry a couple more minutes until soft. Finally add the thawed spinach, 1 ½ teaspoons of salt and pepper to taste.
  2. Preheat the oven to 200° C / 400° F.
  3. Combine the plant milk and stock in a bowl. Add the remaining 4 tablespoons of oil to a pan over medium heat and sift in the flour. Stir well. Cook for 5 - 10 minutes, stirring from time to time, until the flour begins to brown and gives off a nutty smell. Add one ladleful of the plant milk-stock mixture and whisk really well until evaporated. Continue adding the liquid one ladleful at a time and always stirring until you get a creamy sauce. If you’re unlucky and get some lumps, pass the sauce through a fine mesh strainer. Finally, stir in the nutritional yeast and remaining ½ teaspoon of salt.
  4. In a 28 x 18 x 5 cm (11 x 7 x 2 inch) baking pan, place a layer of marinara sauce, followed by a layer of the béchamel, followed by a layer of lasagna noodles (I put the noodles in uncooked) . Then another layer of marinara, half of your veggie filling, the béchamel and more noodles. Continue with more layers. Finish the top with a layer of marinara and a layer of béchamel. Mix them together a bit so that the colour looks more like cheese.
  5. Cover with tin foil and bake for 30 minutes. Then uncover and bake for a further 10 minutes, or until the top begins to brown in places and looks like cheese. Remove from the oven and allow to cool for at least 30 minutes before cutting and serving.

Macerated Strawberries and Cream Crepes

I have a thing for Macerated Strawberries of any kind. Orange liqueur with strawberries makes them so syrupy and extra special… and combining them with cream for this was a definite arrow in to Cupid’s heart.

These Crepes are not the super thin ones that leave you reaching for more food after 5 seconds. These crepes had a filling kick.

But that creamy macerated strawberry filling — made with a splash of Cointreau for an added touch of romance made these Crepes that.much.extra.special. I love the hint of Vanilla in these Crepes. Of course, you have to add the liqueur to soak into the strawberries, because it really just takes them to a whole other place of Romeo and Juliet with a happy ending. (Just kidding. You can skip the Cointreau if you’re not a fan….but if you are — pour it in people. Just pour it in).

Macerated Strawberries and Cream Crepes Recipe
Fluffy Vanilla Crepes enveloping juicy, sweet strawberries soaked with a hint of Cointreau, mixed into a thick and creamy filling for an added hint of romance.

Macerated Strawberries and Cream:
  • 2 cups strawberries , washed and divided
  • 2 tablespoons natural sweetener or sugar of choice
  • 1 - 2 tablespoons Cointreau (adjust to your tastes)
  • 1 1/2 cups reduced fat cooking cream (Philadelphia) or Greek yogurt
  • 2 tablespoons (extra) sugar or sweetener of choice
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 2 tablespoons oil/ (or reduced fat butter, melted)
  • 1 teaspoon vanilla extract
  • 2 tablespoons sugar
  • 1 1/4 cup skim/low fat or almond milk
  • 1 cup plain; light spelt or all-purpose flour

For strawberries.
  • Cut the strawberries into quarters. Combine the strawberries into a bowl with the sweetener or sugar and Cointreau, and mix to coat evenly and set aside for 15 minutes. While strawberries are soaking up the liqueur, prepare your crepes
For Crepes:
  • Option 1: Throw all Crepes ingredients into a Bullet or Blender and blend until batter is lump free and creamy.
  • Option 2: Whisk eggs, oil/butter, vanilla, sugar and milk until light in colour. Add the flour and whisk again until batter is lump free.
  • Grease a good quality 8-inch non-stick pan with cooking oil (or a thin layer of butter) and wipe over with a paper towel. Pour ¼ cup of batter per crepe onto the center of pan, while swirling and lifting the pan to evenly coat the base and create a thin layer. Cook until the crepe is set and the edges begin to change golden in colour.
  • Gently peel the edges away from the pan (I use my fingers but a spatula will do the trick) and flip to cook the underside for a further 20-30 seconds. When cooked through, remove onto a separate plate and repeat with remaining batter.
For Strawberries And Cream:
  • Once the Crepes are done, combine the cream/yogurt, the (extra) sweetener/sugar, and the vanilla. Chop half of the the macerated strawberries into smaller pieces (optional) and mix through the cream mix until just combined. Spread the Strawberries And Cream mixture onto a quarter of each crepe and fold in half, and then in half again. Stack them; top with remaining macerated strawberries and dust with icing sugar.

Healthy Chicken Burrito Wraps Recipe

The demand for quick-service Mexican food has increased in recent years. So, companies like Chipotle, Qdoba, and Taco Bell supply. Gathering inspiration from their offerings, we created these Healthy Chicken Burrito Wraps as an alternative. Whole wheat wraps, brown rice, and low fat cheese cut back on calories, and broccoli bulks up the nutrients. Avocado adds a healthy fat, while chicken breast rounds it out with lean protein. Best of all, you can make most of the ingredients yourself!

Healthy Chicken Burrito Wraps Recipe

  • 2 cups of chicken fillet, pre-cooked and shredded
  • 1 cup of Mexican rice or brown rice, pre-cooked
  • 1 avocado, diced
  • 1 cup of broccoli florets, cooked and chopped
  • 2 tablespoons of cilantro, chopped
  • 1 cup of grated sharp cheddar cheese, reduced-fat
  • 5 (8-inch) whole grain tortillas
  • 1 tablespoon of extra-virgin olive oil
  1. In a mixing bowl mix together chicken, rice, avocado, broccoli, cilantro and cheddar cheese.
  2. Evenly distribute the mixture in the middle of the tortillas and fold them over tight, making sure the filling doesn’t fall out .
  3. Heat a grill pan or a skillet, add extra-virgin olive oil. Set the filled wraps on a pan and cook over medium-high heat for about 2-3 minutes on each side until tortillas are golden brown and cheese is melted inside.
  4. Serve warm.


Super delicious Thai inspired butternut squash red curry that is creamy, spicy, rich, and comforting! The sweet butternut squash pairs beautifully with all the red curry spices.

Ultra creamy and delicious Thai inspired butternut squash red curry that is creamy, spicy, rich, and comforting! The sweet butternut squash pairs beautifully with all the red curry spices

  • 1 tablespoons coconut oil (or any oil really)
  • 1 large shallots, chopped (or 2 small)
  • 2-2 ½ cups diced butternut squash (about 1.5 pounds)
  • 1 tablespoon grated ginger
  • 2-3 tablespoons red curry paste (affiliate link)
  • ½ tablespoon yellow curry powder (affiliate link)
  • 1 (15 ounce) can coconut milk
  • ¾ cup vegetables or chicken broth
  • 2 teaspoons fish sauce (omit for vegans/vegetarians)
  • 2 teaspoons sugar
  • 3-4 cups fresh baby spinach
  • basmati rice, crushed cashews/ peanuts, cilantro, lime wedges for serving
  1. Heat the oil in a large, deep skillet over medium high heat. Add the shallots and saute them for 5-6 minutes or until they just begin to get golden. Add the butternut squash and grated ginger, stir to coat with the oil.
  2. Add the red curry paste, yellow curry powder and stir until all the butternut squash is nicely coated. Continue to cook the curry paste for 2-3 minutes or until it’s fragrant. Add the broth, coconut milk, fish sauce, and sugar. Let the sauce come to a simmer before covering. Lower the heat and allow the squash to cook all the way through, about 12-18 minutes. You’ll know it’s done when you can easily pierce the butternut squash with the tip of a knife. Stir in the baby spinach and allow it to wilt.
  3. Serve with basmati rice topped with crushed nuts, cilantro, and lime wedges.
  • Kale can be used in place of the spinach in this recipe but keep in mind you’ll need to add it in earlier so that it has enough time to wilt.

Millionaire Sour


  • **PER GLȃSS
  • 2 ounces Lemon Simple Syrup
  • 1 ounce Bushmills Irish Whiskey
  • OR 2 ounces ginger ȃle if you wish to go non-ȃlcoholic
  • 1/4 cup crushed ice
  • 1/4 shot grenȃdine
  • lemon slice & cherry for gȃrnish


  1. ȃdd your lemon simple syrup & whiskey to shȃker with 1/4 filled with ice. Shȃke
  2. Strȃin into ice filled glȃss
  3. ȃdd 1/4 shot grenȃdine
  4. Gȃrnish with lemon & cherry

See full recipe click >>>>>


I decided to make an Avocado & Sun-Dried Tomato Pesto. I chucked some Avocado, Sun-Dried Tomato, Garlic, Basil, Cashews and Red Pepper Flakes into the food processor and wished for the best. A couple of minutes later, I was rewarded with a pesto that scarily tasted very much like Bolognese sauce, sans the 3 hours of simmering. Awesome-sauce, literally.

So, what does one do with an entire jar of pretty fu*king delicious Avocado & Sun-Dried Tomato Pesto? We boil up a boat load of Spaghetti and toss those cheeky little suckers into our awesome sauce. Do the noodle dance whilst you’re at it.

Spaghetti tossed in Avocado Sun-Dried Tomato Pesto. Creamy, simple, yum.

  • 8 oz Spaghetti
  • Water to cook Pasta
Avocado and Sun-Dried Tomato Pesto:
  • 1/4 cup Cashew Nuts
  • 1/2 an Avocado
  • 1/2 cup loosely packed Basil
  • 1/2 cup chopped Sun-Dried Tomatoes (oil packed, but drained)
  • 1 teaspoon minced Garlic
  • 1 teaspoon Red Pepper Flakes
  • 2 tablespoons reserved Oil from Sun-Dried Tomatoes
  • 1 tablespoon Water
  • 1 teaspoon Maple Syrup
  1. Cook Spaghetti according to directions on package.
  2. Whilst the Spaghetti is cooking, prepare pesto.
  3. Combine all ingredients for the pesto in a food processor and process until almost smooth. Little bits of unprocessed Cashew is fine, as it adds texture to the sauce.
  4. Once blended, transfer to large mixing bowl.
  5. Drain pasta when done and reserve cooking water. Combine pasta with pesto and toss till noodles are coated well. Add about 1/2 a cup of reserved pasta water and toss, to loosen up the pesto.
  6. Serve warm.



  • 1 tǡblespoon olive oil
  • 1 smǡll onion, finely chopped
  • 4 gǡrlic cloves, minced
  • 2 cups cooked diced potǡtoes
  • 1 cup cooked diced cǡrrot
  • 1⁄2 cup cǡnned sweet peǡs or 1⁄2 cup frozen sweet peǡs, thǡwed
  • 5 teǡspoons soy sǡuce
  • 1 teǡspoon curry powder
  • 1⁄2 teǡspoon cumin
  • 1⁄4 teǡspoon dried cilǡntro
  • 1⁄4 teǡspoon ground ginger
  • 1⁄4 teǡspoon turmeric
  • 1⁄4 teǡspoon sǡlt
  • 1 dǡsh red pepper flǡkes
  • 1 tǡblespoon wǡter
  • 2 (8 ounce) pǡckǡges crescent rolls


  • 1⁄3 cup honey
  • 1 tǡblespoon lemon juice
  • 1 tǡblespoon soy sǡuce
  • 1 tǡblespoon wǡter
  • 2 gǡrlic cloves, crushed
  • 1 pinch red pepper flǡkes


  1. Sǡute onion ǡnd gǡrlic in oil 5 minutes until onion is soft.
  2. ǡdd ǡll other ingredients except crescent rolls.
  3. Stir gently over medium heǡt for severǡl minutes until well incorporǡted.
  4. Set ǡside.
  5. Heǡt oven to 375°F.
  6. Open cǡns of crescent rolls ǡnd unroll the dough.
  7. Sepǡrǡte into 4 rectǡngles ǡnd pinch the triǡngulǡr perforǡtions to seǡl.
  8. Cut eǡch rectǡngle in hǡlf crosswise to mǡke squǡres (you'll hǡve 8 squǡres per cǡn of crescent rolls).
  9. You mǡy hǡve to coǡx the dough gently with your hǡnds to mǡke it squǡre ǡnd to close up the perforǡtions.
  10. Spoon ǡ heǡping spoonful of filling in the center of eǡch squǡre ǡnd fold over to mǡke ǡ triǡngle.
  11. Pinch the edges to seǡl.
  12. .....................
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See full recipe click >>>>>


This One Pot Creamy Chicken and Noodle is a childhood favorite. Full of tender noodles, chicken and veggies in a creamy sauce and cooked in one pan for easy clean-up, this recipe is a weeknight dream.

One Pot Meals have become a staple in our home. I love them for the ease of cooking and clean up.

This is the kind of comfort food dreams are made of. Seriously, so many yummy flavors melting together to create a rich, savory meal that the whole family will love.

It’s SO easy to make too !!


  • 2 large (or 3 small) boneless, skinless chicken breasts
  • 2 Tbsp olive oil
  • 2 cups of roughly chopped raw vegetables(I used equal amounts of onions, carrots, celery)
  • 1 Tbsp minced garlic
  • Salt & Pepper
  • 1 small can cream of chicken soup + 1 can milk
  • 2 cups chicken broth
  • 1 Tbsp dried parsley
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1/2 pound dry fettuccine pasta
  • 1 cup shredded cheddar cheese + 1/2 cup cheese for topping
  1. Heat olive oil in a 4-5 quart pot.
  2. Add chopped vegetables and minced garlic. Saute over medium-high heat for about five minutes, or until vegetables are just becoming tender.
  3. Add chicken and season with a couple pinches of salt and a pinch of pepper. Continue to saute over medium heat until chicken is no longer pink. It does not have to be cooked through since it will continue to cook in the sauce.
  4. Add cream of chicken soup, milk, chicken broth, pasta and dry seasonings. Stir.
  5. Bring to a boil and turn heat down to low. Simmer for 20-25 minutes or until pasta is tender, stirring every five minutes to keep pasta from sticking together.
  6. Once pasta is cooked to your liking, remove from heat and stir in 1 cup of cheddar cheese. Sprinkle with remaining cheese. Cover pot and let rest for 5-10 minutes to thicken the sauce.
  7. Sprinkle with fresh chopped parsley for garnish