recipes

Single AF Cheesecake with Chocolate-Covered Strawberries

Single AF Cheesecake with Chocolate-Covered Strawberries

Single AF Cheesecake with Chocolate-Covered Strawberries

This decadent cheesecake is rich, creamy, and topped with chocolate-covered strawberries for an extra indulgent touch. Perfect for a romantic evening or for treating yourself, this cheesecake stands alone—just like you might want to!
Portions:8
(plus chilling overnight) 2 hours
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Equipment

  • 9-inch springform pan
  • Stand mixer with paddle attachment
  • roasting pan
  • Medium saucepots
  • Glass bowls
  • baking sheet
  • Parchment paper
  • plastic wrap

Ingredients

For the Crust:

  • 1 stick unsalted butter melted
  • 1½ cups graham cracker crumbs from about 10 crackers
  • 1 tablespoon sugar
  • ½ teaspoon kosher salt

For the Filling:

  • 1½ pounds cream cheese at room temperature
  • 1¼ cups sugar
  • ½ teaspoon kosher salt
  • 1 cup sour cream at room temperature
  • 6 eggs at room temperature
  • 2 teaspoons vanilla extract
  • ½ teaspoon finely grated lemon zest
  • For the Chocolate-Covered Strawberries:
  • 8 ounces semisweet chocolate chopped
  • 4 ounces white chocolate chopped
  • Canola oil if needed
  • 1 pound strawberries with stems

Instructions

Preheat Oven:

  • Preheat the oven to 325ºF.
  • Brush a 9-inch springform pan with some melted butter.

Make the Crust:

  • In a large bowl, mix the graham cracker crumbs, sugar, and salt with the remaining melted butter.
  • Press the mixture into an even layer in the springform pan.
  • Bake for 15 minutes until golden brown, then remove and let cool completely.
  • Wrap the bottom and sides of the pan with foil and place in a roasting pan.

Prepare the Filling:

  • In the bowl of a stand mixer, beat the cream cheese, sugar, and salt until light and fluffy.
  • Add the sour cream and beat until combined.
  • Add the eggs one at a time, beating well after each addition.
  • Mix in the vanilla and lemon zest.

Bake the Cheesecake:

  • Pour the filling into the prepared crust.
  • Transfer the roasting pan to the oven and pour boiling water into the pan, halfway up the springform pan.
  • Bake for 1 hour to 1 hour 10 minutes, until the cheesecake is set but still slightly jiggly in the center.
  • Turn off the oven, crack the door, and let the cheesecake rest in the oven for 30 minutes.
  • Remove and let cool to room temperature for 3 hours, then chill in the fridge overnight.
  • Make the Chocolate-Covered Strawberries:
  • Line a baking sheet with parchment paper.
  • Melt the semisweet and white chocolate separately in medium glass bowls over saucepots of simmering water.
  • If needed, add canola oil to loosen the chocolate.
  • Dip each strawberry in the semisweet chocolate and place on the parchment.
  • Drizzle the white chocolate over the strawberries and allow to set for 1 hour.

Serve:

  • Remove the cheesecake from the fridge, take off the springform ring, and transfer to a serving plate.
  • Garnish with the chocolate-covered strawberries.
  • Slice and serve.

Notes / Tips / Wine Advice:

Wine Advice:
Pair this rich cheesecake with a dessert wine like a sweet Riesling or Moscato to balance the creamy texture and complement the chocolate and fruit.

Nutritional Information

Calories: 550 kcal | Carbohydrates: 50 g | Protein: 8 g | Fat: 35 g | Fiber: 2 g | Sugar: 40 g | Salt: 0.7 mg
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Course Dessert / Fruit / Tarts
Cuisine American
Holliday Birthday / Valentinesday

Stripper’s Delight Peach-Blueberry Cobbler

Stripper's Delight Peach-Blueberry Cobbler

Stripper’s Delight Peach-Blueberry Cobbler

This hot mess peach-blueberry cobbler is packed with juicy fruit and topped with a drool-worthy cornmeal drop biscuit topping. A warm, golden dessert that’s best served with vanilla ice cream, it’s the perfect way to enjoy seasonal fruit with a little indulgent flair.
Portions:6
Cooking Time:1 hour 35 minutes
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Equipment

  • Medium pot
  • Large bowl
  • 2-quart baking dish
  • Ice cream scoop
  • Pastry brush
  • Aluminum foil (for tenting)

Ingredients

For the Peach-Blueberry Filling:

  • 2 pounds peaches 5 to 6, peeled
  • 1 teaspoon lemon zest
  • 2 tablespoons freshly squeezed lemon juice from 1 medium lemon
  • ⅓ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 cup fresh blueberries

For the Cornmeal Drop Biscuit Topping:

  • 1 cup all-purpose flour
  • ¾ cup coarse yellow cornmeal
  • ¼ cup light brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 6 tablespoons unsalted butter chilled and cut into ½-inch pieces
  • ⅔ cup buttermilk plus more for brushing
  • Sanding sugar for topping
  • Vanilla ice cream for serving (optional)

Instructions

Preheat Oven:

  • Preheat the oven to 375ºF.

Prepare Peaches:

  • Bring a medium pot of water to a boil.
  • Fill a large bowl with ice and water.
  • Add the peaches to the boiling water for 30 seconds, then transfer them to the ice water bath.
  • Peel the skins off, slice the peaches into ½-inch wedges, and discard the pits.
  • Place the peach wedges in a large bowl.

Make Fruit Filling:

  • Add the lemon zest, lemon juice, granulated sugar, and cornstarch to the peaches.
  • Stir to combine.
  • Gently fold in the blueberries.
  • Pour the mixture into a 2-quart baking dish and set aside.

Make Biscuit Topping:

  • In a large bowl, whisk together the flour, cornmeal, light brown sugar, baking powder, and salt.
  • Add the chilled butter and use your hands to work it into the flour until pea-sized pieces form.
  • Add the buttermilk and stir until the dough is combined.

Assemble Cobbler:

  • Use an ice cream scoop to dollop the biscuit batter on top of the fruit filling, leaving space between the dollops for expansion.
  • Brush the tops of the biscuits with additional buttermilk and sprinkle with sanding sugar.

Bake Cobbler:

  • Bake for 1 hour to 1 hour 10 minutes, until the filling is bubbling and the biscuits are golden brown.
  • Tent with foil after 45 minutes if the biscuits brown too quickly.
  • Remove from the oven and let cool for 10 minutes.

Serve:

  • Serve warm with vanilla ice cream, if desired.

Notes / Tips / Wine Advice:

Wine Advice:
Pair this sweet and juicy cobbler with a fruity dessert wine like Moscato or a chilled Riesling for a delightful complement to the fruity flavors.

Nutritional Information

Calories: 320 kcal | Carbohydrates: 55 g | Protein: 4 g | Fat: 10 g | Fiber: 4 g | Sugar: 30 g | Salt: 0.7 mg
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Course Dessert / Fruit
Cuisine American
Holliday Picnic

Fruit Tart to My Heart

Fruit Tart to My Heart

Fruit Tart to My Heart

This vibrant and custardy fruit tart is a show-stopping dessert that’s incredibly easy to make. With a buttery graham cracker crust and a smooth custard filling, you can top it with your favorite seasonal fruits for a personal twist that will impress any crowd.
Portions:8
(plus chilling time) 40 minutes
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Equipment

  • 9-inch tart pan
  • Food processor
  • Medium saucepot
  • Fine-mesh sieve
  • Offset spatula
  • Measuring cups
  • plastic wrap

Ingredients

For the Crust:

  • 10 graham crackers
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon kosher salt
  • 3 tablespoons unsalted butter melted
  • 1 egg white

For the Custard Filling:

  • ⅓ cup sugar
  • ¼ cup cornstarch
  • ¾ teaspoon kosher salt
  • 1½ cups whole milk
  • 4 egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla bean paste
  • 1 cup plain whole-milk Greek yogurt
  • For the Topping:
  • 2 cups mixed berries raspberries, blueberries, blackberries, baby strawberries, currants, etc.

Instructions

Preheat Oven:

  • Preheat the oven to 350ºF.
  • Coat a 9-inch tart pan with nonstick spray.

Make the Crust:

  • In a food processor, pulse the graham crackers, sugar, cinnamon, and salt until finely ground.
  • Add the melted butter and egg white and pulse until the crumbs are evenly coated and hold together when pressed.
  • Press the mixture evenly into the tart pan, covering the bottom and sides.
  • Bake for about 10 minutes, until the crust begins to brown.
  • Let cool completely.

Make the Custard Filling:

  • In a medium saucepot, whisk together the sugar, cornstarch, and salt.
  • Add the milk and egg yolks and whisk until smooth.
  • Cook over medium heat, whisking occasionally, until the mixture comes to a boil and thickens to a pudding-like texture (about 2 minutes).
  • Remove from heat and stir in the butter and vanilla bean paste.
  • Strain the pudding through a fine-mesh sieve into a bowl to remove any clumps.
  • Cover with plastic wrap, pressing the wrap onto the surface of the custard to prevent a skin from forming, and let cool completely.

Assemble the Tart:

  • Once the custard is cool, whisk in the Greek yogurt until smooth.
  • Pour the custard into the cooled crust and smooth the top with an offset spatula.
  • Cover and chill in the refrigerator for at least 3 hours or up to 1 day.

Top with Berries:

  • Just before serving, arrange the mixed berries on top of the tart.
  • Keep chilled until ready to slice and serve.

Notes / Tips / Wine Advice:

Wine Advice:

Pair this light and refreshing fruit tart with a crisp, slightly sweet white wine like Riesling or a sparkling wine like Prosecco for a perfect match to the fruity flavors.

Nutritional Information

Calories: 280 kcal | Carbohydrates: 40 g | Protein: 6 g | Fat: 1 g | Fiber: 2 g | Sugar: 25 g | Salt: 0.5 mg
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Course Dessert / Fruit / Tarts
Cuisine American
Holliday Birthday / Easter / Mothersday

Caramelized Banana Pudding

Caramelized Banana Pudding

Caramelized Banana Pudding

This indulgent caramelized banana pudding is rich with layers of flavor. Roasted bananas, creamy pudding, and crispy vanilla wafers come together in perfect harmony, topped with whipped cream for an irresistible dessert.
Portions:4 (12-ounce glasses)
(plus chilling time) 1 hour 25 minutes
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Equipment

  • baking sheet
  • Parchment paper
  • Large bowl
  • medium saucepan
  • Stand mixer with whisk attachment
  • Fine-mesh sieve
  • Four 12-ounce stemless wine glasses

Ingredients

For the Banana Pudding:

  • 2 ripe large bananas skin on, halved lengthwise
  • 3 ripe large bananas peeled and sliced ¼ inch thick
  • 1 tablespoon plus ⅔ cup granulated sugar
  • ¼ cup cornstarch
  • ½ teaspoon kosher salt
  • 3 cups whole milk
  • 4 egg yolks
  • 1 teaspoon vanilla bean paste
  • 4 tablespoons unsalted butter
  • 1 11-ounce box vanilla wafers (50 total)

For the Whipped Cream:

  • 1 cup heavy cream
  • 1 tablespoon confectioners’ sugar
  • ½ teaspoon vanilla extract

Instructions

Roast Bananas:

  • Preheat the oven to 450ºF.
  • Line a baking sheet with parchment paper.
  • Place the 2 halved bananas on the baking sheet, skin-side down.
  • Sprinkle with 1 tablespoon of granulated sugar.
  • Flip the bananas over (skin-side up), poke holes in the skin with a paring knife, and roast for 15 minutes, until caramelized.
  • Remove from the oven, discard the skins, and mash the bananas in a large bowl.

Prepare Pudding:

  • In a medium saucepan, whisk together the remaining ⅔ cup granulated sugar, cornstarch, and salt.
  • Add the milk and egg yolks, whisking to remove lumps.
  • Cook over medium heat, stirring occasionally until it reaches a boil.
  • Reduce to a simmer, whisking constantly for about 2 minutes until thickened.
  • Remove from heat and stir in the vanilla bean paste and butter.
  • Strain the mixture through a fine-mesh sieve into the bowl with the mashed bananas.
  • Stir to combine.

Make Whipped Cream:

  • In a stand mixer fitted with the whisk attachment, whisk the heavy cream, confectioners’ sugar, and vanilla extract on medium-high speed until soft peaks form.
  • Set aside.

Assemble Pudding:

  • Place 5 vanilla wafers at the bottom of each of four (12-ounce) stemless wineglasses, breaking them if necessary.
  • Add a layer of caramelized banana pudding, followed by a layer of sliced bananas.
  • Repeat with another layer of pudding, wafers, and pudding.
  • Cover with plastic wrap and refrigerate for at least 2 hours.

Serve:

  • Top each glass with whipped cream and garnish with extra vanilla wafers.
  • Serve chilled.

Notes / Tips / Wine Advice:

Wine Advice:

Pair this indulgent banana pudding with a sweet dessert wine like Sauternes or Moscato to enhance the rich, caramelized banana flavor.

Nutritional Information

Calories: 400 kcal | Carbohydrates: 65 g | Protein: 6 g | Fat: 15 g | Fiber: 3 g | Sugar: 45 g | Salt: 0.6 mg
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Course Dessert / Fruit
Cuisine American
Holliday Birthday / Christmas / Picnic

No-Cry Chocolate Fudge

No-Cry Chocolate Fudge

No-Cry Chocolate Fudge

This rich, smooth, and decadent chocolate fudge is guaranteed to stop any tears. With a velvety texture and a hint of salt, it’s the perfect sweet treat for any occasion. Customize it with your favorite mix-ins for a truly indulgent dessert.
Portions:16 (2-inch) squares
(plus chilling time) 13 minutes
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Equipment

  • 8-inch square baking dish
  • microwave-safe bowl
  • Parchment paper
  • Offset spatula

Ingredients

  • 1 12-ounce bag semisweet chocolate chips
  • 1 14-ounce can sweetened condensed milk
  • ½ teaspoon kosher salt
  • 1 cup chopped walnuts toasted (optional)
  • 1½ teaspoons vanilla extract
  • Flaky sea salt for garnish

Instructions

Prepare Baking Dish:

  • Grease an 8-inch square baking dish with nonstick spray.
  • Line the dish with parchment paper and spray the parchment paper as well.

Melt Ingredients:

  • In a large microwave-safe bowl, combine the chocolate chips, sweetened condensed milk, and kosher salt.
  • Microwave in 30-second intervals, stirring between each interval, for about 3 minutes, or until the mixture is smooth.

Add Flavorings:

  • Stir in the chopped walnuts (if using) and vanilla extract.

Set Fudge:

  • Pour the mixture into the prepared baking dish and smooth the top with an offset spatula.
  • Sprinkle with flaky sea salt.
  • Refrigerate for about 5 hours or overnight until fully set.

Serve:

  • Once set, remove from the fridge and cut into 16 squares.
  • Serve and enjoy!

Notes / Tips / Wine Advice:

Wine Advice:
Pair this indulgent fudge with a sweet dessert wine like Ruby Port or a rich, nutty Sherry for a perfect contrast.

Nutritional Information

Calories: 150 kcal | Carbohydrates: 19 g | Protein: 2 g | Fat: 8 g | Fiber: 1 g | Sugar: 1.7 g | Salt: 0.3 mg
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Course Candy / Chocolate / Dessert
Cuisine American
Holliday Birthday / Christmas

Giant Cookie Butter S’mores

Giant Cookie Butter S’mores

Giant Cookie Butter S’mores

Elevate your s’mores game with this supersized version, featuring cookie butter, gooey marshmallows, and a homemade graham cracker crust. Perfect for camping or backyard gatherings, these giant s’mores will be the highlight of any outdoor adventure!
Portions:10
(plus chilling time) 1 hour
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Equipment

  • Baking sheets
  • Parchment paper
  • Rolling Pin
  • Skewer
  • knife
  • plastic wrap

Ingredients

  • 1 cup finely ground graham crackers about 7 crackers
  • 2 cups all-purpose flour
  • ½ teaspoon fine sea salt
  • 3 sticks unsalted butter at room temperature
  • ¾ cup sugar
  • ½ cup plus 1 cup cookie butter
  • 1 teaspoon vanilla extract
  • 10 1.55-ounce rectangular chocolate bars
  • 2 10.5-ounce bags large marshmallows (48 marshmallows total)

Instructions

Prepare Dough:

  • In a medium bowl, combine the graham cracker crumbs, flour, and salt.
  • In the bowl of a stand mixer, beat the butter until smooth.
  • Add the sugar and beat until light and fluffy.
  • Add ½ cup of the cookie butter and vanilla extract, and mix until combined.
  • Gradually add the flour mixture and mix on low speed until fully incorporated, scraping down the sides as needed.

Chill Dough:

  • On a lightly floured surface, divide the dough into two pieces.
  • Wrap each piece in plastic wrap and refrigerate for at least 2 hours.

Roll and Bake:

  • Preheat the oven to 350ºF.
  • Roll out each piece of dough on parchment paper into a 14 by 10-inch rectangle, about ¼ inch thick.
  • Trim the edges and cut each rectangle in half to make two 7 by 10-inch rectangles.
  • Transfer to baking sheets and chill for 10 minutes.
  • Bake for 20 minutes, until golden brown.
  • Remove from the oven and score the cookies into graham cracker shapes by creating perforated lines for 4 rectangles and poking holes with a skewer.
  • Let cool completely on the baking sheets.

Assemble S’mores:

  • Preheat the oven to broil.
  • Invert one cooled cookie crust onto a parchment-lined baking sheet.
  • Spread with ½ cup of cookie butter, top with 5 chocolate bars, and place 24 marshmallows on top.
  • Repeat with the second cookie crust and toppings.

Broil:

  • Broil each s’more for 1 to 2 minutes, until the marshmallows are golden and the chocolate has softened.

Serve:

  • Place a second cookie crust on top of each s’more and transfer to a serving platter.
  • Slice and enjoy!

Notes / Tips / Wine Advice:

Wine Advice:
Pair these indulgent s’mores with a rich and fruity dessert wine like a Ruby Port or a sweet Riesling for a perfect end to your evening.

Nutritional Information

Calories: 450 kcal | Carbohydrates: 60 g | Protein: 4 g | Fat: 22 g | Fiber: 2 g | Sugar: 40 g | Salt: 0.4 mg
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Course Dessert
Cuisine American
Holliday Fourth of July

Ultimate Confetti Birthday Cake

Ultimate Confetti Birthday Cake

This ultimate confetti birthday cake is bursting with colorful sprinkles and topped with fluffy buttercream frosting. A fun, over-the-top cake that’s perfect for any celebration, bringing joy and sweetness to your special day.
Portions:8
Cooking Time:1 hour 45 minutes
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Equipment

  • Two 9-inch round cake pans
  • Parchment paper
  • Stand mixer with paddle and whisk attachments
  • Mixing bowls
  • Offset spatula

Ingredients

For the Confetti Cake:

  • 2 sticks unsalted butter at room temperature (plus extra for greasing)
  • 3 cups cake flour
  • 1 tablespoon baking powder
  • ¾ teaspoon fine sea salt
  • 2 cups granulated sugar
  • 5 eggs
  • 1 tablespoon vanilla extract
  • 1½ cups buttermilk
  • ½ cup rainbow sprinkles

For the Buttercream Frosting:

  • 3 sticks unsalted butter at room temperature
  • 3½ cups confectioners’ sugar sifted
  • ¾ teaspoon vanilla extract
  • Pinch of fine sea salt
  • ½ cup rainbow sprinkles plus more for decorating

Instructions

Preheat Oven:

  • Preheat the oven to 350ºF.
  • Lightly butter two 9-inch round cake pans.
  • Line the bottoms with parchment paper, then butter the parchment.

Prepare Dry Ingredients:

  • In a medium bowl, combine the cake flour, baking powder, and fine sea salt.

Cream Butter and Sugar:

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar until light and fluffy (about 5 minutes).

Add Eggs and Vanilla:

  • Add the eggs, one at a time, mixing well after each addition.
  • Beat in the vanilla extract.

Alternate Wet and Dry:

  • Add one-third of the flour mixture, followed by half of the buttermilk.
  • Repeat, ending with the remaining flour mixture.
  • Fold in the rainbow sprinkles by hand.

Bake the Cakes:

  • Divide the batter evenly between the prepared cake pans.
  • Tap the pans on the counter to release air bubbles and smooth the tops with an offset spatula.
  • Bake for 35 to 40 minutes, rotating the pans halfway through.
  • Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Prepare Buttercream Frosting:

  • In a stand mixer fitted with the whisk attachment, beat the butter on high speed until light and fluffy.
  • Reduce speed to low and gradually add the confectioners’ sugar.
  • Beat well after each addition, then add the vanilla extract and salt.
  • Fold in the sprinkles by hand.

Assemble the Cake:

  • Trim the domed tops of the cakes so they are flat.
  • Place one cake layer on a cake stand and spread a layer of buttercream over the top.
  • Place the second cake layer on top and repeat.
  • Use an offset spatula to frost the sides, leaving some of the cake exposed for a “naked” cake effect.
  • Decorate with extra sprinkles as desired.

Notes / Tips / Wine Advice:

Wine Advice:
Pair this fun and colorful cake with a glass of sweet sparkling wine like Moscato or a festive Rosé for a celebratory toast

Nutritional Information

Calories: 600 kcal | Carbohydrates: 70 g | Protein: 6 g | Fat: 35 g | Fiber: 1 g | Sugar: 50 g | Salt: 0.7 mg
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Course Cake / Dessert
Cuisine American
Holliday Birthday / Valentinesday / Wedding

Sophisticated Strawberry Macarons

Sophisticated Strawberry Macarons

Sophisticated Strawberry Macarons

These elegant strawberry macarons are the perfect treat to impress yourself and others. Crisp shells with a smooth strawberry filling, they are a little bit challenging but totally worth it. If you’re looking to validate your life choices, these macarons will surely do the trick!
Portions:30 macarons
(plus chilling time) 2 hours 5 minutes
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Equipment

  • Food processor
  • Fine-mesh sieve
  • Stand mixer with whisk attachment
  • Silicone baking mats
  • Pastry bags with ¼-inch round tips
  • Baking sheets
  • wire rack

Ingredients

For the Macaron Shells:

  • 1¾ cups confectioners’ sugar
  • 1 cup almond flour
  • ¼ teaspoon fine sea salt
  • 2 tablespoons strawberry powder
  • 3 egg whites at room temperature
  • ¼ teaspoon cream of tartar
  • ¼ cup superfine sugar
  • Pink food coloring

For the Strawberry Filling:

  • 1 stick unsalted butter at room temperature
  • 1½ cups confectioners’ sugar
  • ½ teaspoon vanilla extract
  • 2 tablespoons strawberry puree

Instructions

Prepare Baking Sheets:

  • Line two baking sheets with silicone baking mats.

Make the Macaron Shells:

  • In a food processor, combine the confectioners’ sugar, almond flour, fine sea salt, and strawberry powder.
  • Process until smooth.
  • Sift through a fine-mesh sieve into a large bowl.
  • Discard any larger pieces.

Beat Egg Whites:

  • In the bowl of a stand mixer, beat the egg whites and cream of tartar on medium speed until frothy.
  • Gradually add the superfine sugar and increase speed, beating until stiff, shiny peaks form (about 6 minutes).
  • Add pink food coloring and gently fold into the egg whites.

Combine Dry and Wet Mixtures:

  • Gently fold the egg white mixture into the almond flour mixture until just combined, being careful not to overmix.

Pipe the Macarons:

  • Transfer the batter to a pastry bag fitted with a ¼-inch round tip.
  • Pipe 1-inch rounds onto the prepared baking sheets, spacing them 1 inch apart.
  • Tap the baking sheets firmly on the countertop to release air bubbles.
  • Let the macarons sit at room temperature for 1 hour.

Make the Strawberry Filling:

  • In a stand mixer, beat the butter until smooth.
  • Gradually add the confectioners’ sugar, beating until light and fluffy.
  • Add the vanilla and strawberry puree and beat until fully combined.
  • Transfer to a piping bag fitted with a ¼-inch round tip.

Bake the Macarons:

  • Preheat the oven to 300ºF.
  • Bake the macarons one pan at a time on the middle rack for about 16 minutes, until they are shiny and have risen.
  • Cool completely on a wire rack.

Assemble the Macarons:

  • Pipe the strawberry filling on the flat side of one macaron shell.
  • Sandwich with another shell, flat-side down.
  • Repeat with the remaining macarons and filling.
  • Refrigerate overnight in a single layer in an airtight container.

Serve:

  • Remove the macarons from the fridge and let sit at room temperature for 30 minutes before serving.

Notes / Tips / Wine Advice:

 
Wine Advice:
Pair these delicate macarons with a light sparkling wine like Champagne or Prosecco to complement their sweet, fruity flavors.

Nutritional Information

Calories: 110 kcal | Carbohydrates: 15 g | Protein: 1 g | Fat: 6 g | Fiber: 1 g | Sugar: 13 g | Salt: 0.1 mg
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Course Coockies / Biscuit / Dessert
Cuisine French
Holliday Birthday / Valentinesday
Diets Gluten Free

Frozen Banana Bliss “Ice Cream”

Frozen Banana Bliss “Ice Cream”

Frozen Banana Bliss “Ice Cream”

Craving a cool treat but want something healthy? This frozen banana “ice cream” is a quick and delicious alternative, packed with natural sweetness from bananas and a creamy texture. Add a splash of oat milk and optional peanut butter powder for a decadent yet guilt-free dessert.
Portions:3 cups
(plus chilling time) 10 minutes
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Equipment

  • blender
  • Freezer bag
  • Freezer-safe container

Ingredients

  • 5 ripe medium bananas
  • ¼ cup oat milk
  • 2 tablespoons peanut butter powder optional
  • Pinch of kosher salt

Instructions

Freeze Bananas:

  • Peel the bananas and break them into thirds.
  • Place them in a freezer bag and freeze for at least 5 hours, preferably overnight.

Blend the Ice Cream:

  • Once the bananas are frozen, transfer them to a blender.
  • Add the oat milk, peanut butter powder (if using), and a pinch of kosher salt.
  • Blend on high speed until smooth.

Serve or Freeze:

  • If you like soft-serve ice cream, serve immediately and enjoy!
  • For a harder texture, transfer the banana ice cream to a freezer-safe container and freeze for about 5 hours until solid.
  • Scoop and serve once frozen.

Notes / Tips / Wine Advice:

Wine Advice:

Pair this frozen banana ice cream with a light sparkling wine like Prosecco for a refreshing contrast.

Nutritional Information

Calories: 100 kcal | Carbohydrates: 25 g | Protein: 1 g | Fat: 0.5 g | Fiber: 3 g | Sugar: 1.5 g | Salt: 0.1 mg
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Course Dessert / Icecream
Cuisine American
Diets Dairy free / Gluten Free / Vegan

Comforting Bedside Frozen Yogurt

Comforting Bedside Frozen Yogurt

Comforting Bedside Frozen Yogurt

This comforting frozen yogurt is the perfect treat for when you need something cool and soothing. With its simple base of whole-milk yogurt and sugar, this frozen delight pairs beautifully with your favorite toppings. Whether you’re watching a sad movie or just need some comfort, this frozen yogurt is your bedside companion.
Portions:4 cups
(plus chilling and freezing time) 20 minutes
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Equipment

  • Ice cream maker
  • mixing bowl
  • whisk,
  • Airtight freezer container

Ingredients

  • 4 cups plain whole-milk yogurt chilled
  • 1 cup sugar
  • Pinch of kosher salt

Instructions

Freeze Ice Cream Maker Bowl:

  • Make sure to freeze the bowl of your ice cream maker for at least 24 hours before making the frozen yogurt.

Prepare Yogurt Base:

  • In a large mixing bowl, whisk together the yogurt, sugar, and a pinch of kosher salt until fully combined.
  • Chill the yogurt base in the refrigerator if it isn’t already cold (aim for about 45ºF).

Churn the Yogurt:

  • Pour the chilled yogurt mixture into the frozen ice cream maker bowl.
  • Churn the mixture for about 20 minutes, or until it reaches the consistency of soft-serve ice cream.

Freeze Until Firm:

  • Scoop the churned frozen yogurt into an airtight freezer container and freeze for about 5 hours or overnight until firm.

Serve:

  • When ready to serve, let the frozen yogurt sit at room temperature for a few minutes to soften.
  • Run your ice cream scoop under hot water to help scoop more easily.

Notes / Tips / Wine Advice:

Wine Advice:
Pair this light frozen yogurt with a sweet dessert wine like Moscato or a fruity Riesling for a refreshing treat.

Nutritional Information

Calories: 200 kcal | Carbohydrates: 30 g | Protein: 7 g | Fat: 8 g | Sugar: 25 g | Salt: 0.1 mg
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Course Dessert
Cuisine American