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https://foodtasia.com/strawberry-milk/#recipe

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Easy Homemade Strawberry Milk for One or Two (2 Ways! + Video)

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Sweet, fresh Strawberry Milk recipe for one or a crowd made with fresh berries in a blender or with a homemade strawberry syrup.

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Classic French Toast recipe with a secret ingredient that makes them perfectly fluffy! One of our family’s favorite breakfasts!

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James

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https://www.recipetineats.com/grilled-cheese-sandwich/

yummy looking grilled cheese sandwiches

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A grilled cheese sandwich is not diet food. So when I have one, it has to be great! Crispy, salty, buttery exterior and oozy, molten cheese inside. Are you ready to meet the ultimate cheese toastie??

My two golden rules for a great Grilled Cheese

I realise it might seem strange to share a recipe for what is fundamentally just melted cheese between bread. And really, is there even such a thing as a bad grilled cheese? Perhaps not.

But there is such a thing as a GREAT grilled cheese sandwich!

So here are my two golden rules for my very best grilled cheese:

1. Use TWO types of cheese - mozzarella for stretch and another for flavour (gruyere and vintage cheddar are my favourites)

2. Give your sandwich press a miss. Use a pan on your stove! Just look at the superior golden buttery crust you get to bite into! ↓↓↓

Then to take it from excellent to new heights of greatness....

1. Use sourdough bread instead of ordinary sandwich bread;

2. Use freshly grated cheese instead of sliced or pre-shredded;

3. Butter both sides of each slice of bread; and

4. Be sure to use salted butter!

Grilled cheese vs cheese toastie - Fundamentally they are both toasted bread with melted cheese sandwiched between them. But toasties are made using a sandwich press or toastie maker, while grilled cheese is made on the stove in a skillet, griddle or pan.

Which is better? While it comes down to personal taste and convenience / speed, for me the grilled cheese wins hands down. The bread gets too squished in toasties and sandwich makers - even the ones that have a "thick set" option. The weight of the lid presses down on the bread too much. This also causes cheese to ooze out, limiting the amount you can put in the sandwich to not-enough. Travesty!!

And a quick note on other cooking methods.....

Broiler/grill - This method works fine and is a good alternative for batch cheese toastie making but you can't achieve that same awesome melding of buttery-bread-molten-cheese like you do in a pan. Nor will you get the same golden buttery crust! However, useful method to use for batch cheese-toastie making (my method: toast bread, place on rack, butter, cheese, grill, eat open face or sandwich together)

Jaffle maker - The sealed edges and squished bread are the cons here. Though, still perfectly acceptable to scratch your cheese-toasties itch!

Microwave - No, you haven't, have you??? *YES I HAVE!* 🙈

What you need for a grilled cheese sandwich

Here's what you need to make my idea of the perfect grilled cheese. However, rest assured there's flexibility and options! It's more about technique. 🙂

Bread - This recipe will work fine with any sliced bread (sandwich, loaf etc) though you want to ensure the slices are not too thick (cheese might not melt), too thin or too soft (will get squished by the cheese) or too holey (cheese-escape-routes).

My favourite is a nice sourdough but not those super fancy ones that come with a crazy thick, tough teeth-breaking crust. Just a normal, good sourdough is all you need!

Cheese options - For the best grilled cheese, you want to use a combination of mozzarella (for its cheese pull and non-greasy melting qualities) with a flavoured cheese - because mozzarella actually has a very mild flavour. A good vintage cheddar or gruyere are my absolute favourites.

Otherwise, I'll use anything and everything - tasty, Monterey Jack, colby, swiss, cheddar. Just give me my grilled cheese!!!

Grate your own cheese for the ultimate grilled cheese! The melt is superior - smoother, more even, and "softer". Store bought pre-grated cheese is coated with anti-caking agents that prevents it from melting well, so it can end up kind of gloopy and rubbery. Cheese slices are better than using packet shredded cheese.

Salted butter - Just your everyday butter that you use to spread on bread and crackers. Else, use unsalted and add a light sprinkle of salt. Trust me - you really want the salt!

How to make the best grilled cheese sandwich (in my world)

I added "(my world)" to the end because I realise that some people might not agree or have different tastes etc. and that's totally ok! I'm just here today to share what I think is the very best grilled cheese in the world. (I mean, MY world 😂)

1. Grate cheese - If not using store bought pre-sliced cheese, grate the cheese using a standard box grater. As noted above, store bought pre-shredded cheese is coated with anti-caking agents which prevents it from melting properly.

2. Butter both sides of each bread. Yes that's right, all four sides. Trust me on this!

3. Head start fry - Place the bread in a pre-heated heavy based skillet or non-stick fry pan over medium low heat. Let it lightly toast just for 1 minute. This will give this side of the bread a little extra toasty flavour as well as giving the cheese melting a head start - because we are going to flip the bread before piling the cheese on.

4. Flip bread & cheese it! Turn one slice of bread then pile the cheese on top (any order). Place the other piece of bread on top with the hot toasted side in contact with the cheese.

5. 3 minutes - Press down lightly and cook for 3 minutes until the underside is a deep, even golden brown colour. If it is browning too quickly, remove the pan from the stove, let it cool slightly and lower the heat.

6. Turn, 3 minutes - Carefully turn the sandwich. Cook the other side for another 3 minutes until golden and crisp, and (most importantly!) the cheese is melted. Take a quick peek if you are unsure.

1. Golden brown - This is what your bread should look like from edge to edge! A deep golden brown, even coloured, crisp. You know this is going to be good!

2. Cut - Transfer to a cutting board and cut in half, decisively and with intention. And then....wait for it.... THE CHEESE PULL!

Yup, that piece has my name all over it. JUST LOOK AT IT.

That golden, salty, buttery crust.

The molten cheese, the perfect combination of the beautiful melting qualities of mozzarella mixed with the flavour of gruyere or cheddar....

The first bite is EVERYTHING!

I really hope you give this recipe a go, even if you only make it once, just so you can experience the greatness of a really, really good grilled cheese sandwich!! - Nagi x

PS Reading back over this post, I find my extreme enthusiasm for butter-cheese-bread somewhat worrying. I hope that one day, my salad recipes read with the same level of energy.

Watch how to make it

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My best Grilled Cheese Sandwich

Recipe video above. A grilled cheese sandwich is not diet food. So when I have one, it has to be great! So this is my recipe for my very best Grilled Cheese Sandwich. 2 types of cheese. The right bread. Butter both sides. And cook it on the stove! {Read in post for why.}

Crispy, salty, buttery exterior and oozy, molten cheese inside. Are you ready to meet the ultimate cheese toastie??

Note: The exact amount of butter and cheese you will need depends on the shape and size of your bread. My rule of thumb - more rather than less is better. 🙂

1. Bread - This recipe will work fine with any bread though you want to ensure it's not too thick (cheese might not melt), too thin or too soft (will get squished by the cheese), too holey (cheese-escape-routes). My favourite is a nice sourdough but not those super fancy ones that come with a crazy thick, tough teeth-breaking crust. Just a normal, good sourdough is all you need!

2. Cheese options - For the best grilled cheese, you want to use a combination of mozzarella (for its cheese pull and non-greasy melting qualities) with a flavoured cheese - because mozzarella actually has a very mild flavour. A good vintage cheddar or gruyere are my absolute favourites.

Otherwise, I'll use anything and everything - tasty, Monterey Jack, colby, swiss, cheddar. Just give me my grilled cheese!!!

Cheese slices work fine but honestly, you get a better melt using shredded. I promise. (I've had a lot of experience with both!). Please grate your own - packet shredded has anti caking agents, never melts as well.

Keywords: cheese toastie, grilled cheese sandwich

I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Life of Dozer

Post trip re-uniting treat, for both of us! He's not usually allowed up on the couch without a full-towel-coverage situation. The fur...SO MUCH FUR. I'll be vacuuming that couch tomorrow!

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How to make the best grilled cheese sandwich, with a crispy, salty, buttery exterior and oozy cheese inside. The ultimate cheese toastie!

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James

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https://www.recipetineats.com/waffles-recipe/

who doesn't like waffles? it's basically a crispy pancake it's just soo good.

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Waffles are easy - same ingredients as pancakes, just different ratios so they're crispy outside, soft and fluffy inside. You can make this waffle recipe right now, though if you make the batter the night before they're even better!

Which is better: pancakes or waffles??

Pancakes are great. But waffles are better. Because they have maple syrup and butter catching pockets. And they're crispy. Whereas pancakes get soggy when they absorb maple syrup.

You can also make multiple waffles in one go with a waffle maker, whereas pancakes are made one at a time. Though I do acknowledge that pancakes don't require any special tools - unlike waffles for which you need a waffle maker.

But if you take the need for a waffle maker out of the equation, for me, it's a no brainer. Waffles for the win, every day!!!

Just on waffle makers....

Yes, you need a waffle maker to make waffles. There's no way around that, sadly! Waffle makers - or waffle irons - cook the waffle when batter or dough* is placed between hot plates that have grids that create the indentations.

However, not all waffle makers are created equal. Better quality ones (read: pricier) will yield thicker waffles with a crispier crust that's evenly golden (I've got this one - a bit of an investment for people serious about waffles). More economical ones are not quite as crispy - like my Kmart one. But I am still very happy with my Kmart waffles made with this waffle batter!

* Dough? Yes! Real Belgium waffles are made with a yeast-dough, not a batter, cooked in a waffle iron. They are magnificent! A recipe for another day. 🙂

What you need for waffles

Seriously, just the same ingredients as pancakes. Just different ratios so it cooks up crispy. 🙂

Flour - Just plain / all purpose flour. You can substitute the flour and baking powder with self raising flour (which has baking powder built in) and it works fine, but it is not quite as soft inside. That's just the case with anything you make using self raising flour rather than flour + baking powder.

Baking powder - On baking powder, if yours has sat unused in the back of your pantry for months and months, check it is still alive else you may end up with dense waffles!

Sugar - Caster/superfine sugar is safest because it's smaller grains so you know it will easily dissolve. However, regular/granulated sugar is fine to use too.

Eggs - At room temperature, so they incorporate easily into the batter. Use large eggs which are ~55g / 2 oz each, an industry standard so the eggs will be labelled "large eggs" on the carton. More on eggs for baking here.

Milk - Full fat please! Lower fat in light milk will make the inside of the waffles drier. Warm it slightly so it's not fridge cold, else it can bring down the temperature of the batter too much and cause the butter to solidify when mixed through. Just use the microwave (30 seconds) or stove.

Butter - For flavour! Melt then cool slightly so it's not piping hot.

Salt - Just a touch, to bring out the flavours. This is good general practice for all (well, most!) sweet baking recipes.

Vanilla - For flavour!

How to make waffles

For the tastiest waffles with extra soft insides, make the batter the night before and rest overnight. Or, at least 2 hours. Makes the flour grain swell because it absorbs the liquid. Bonus: handy. Wake up to freshly cooked waffles!

1. Whisk dry ingredients - flour, baking powder, sugar and salt. Just whisk to mix them up.

2. Whisk in wet - put the milk, eggs and vanilla in first and whisk to combine. Once incorporated, add the butter then whisk until lump free.

3. Batter - The batter is thicker than a pancake batter (which should be thin enough to spread in a pan) but thinner than a muffin batter (which semi-mounds in muffin tins).

4. Recommended overnight or 2 hr resting - for the tastiest waffles, rest the batter overnight in the fridge or for at least 2 hours. This makes the flour grains absorb the liquid so it makes the inside of the waffles softer. And if you rest overnight, the batter develops more flavour - in the same way overnight bread and pizza dough does!

1. Fill waffle maker - Preheat a waffle iron until hot (see below for settings note). You won't need oil if your waffle iron is non-stick, as is standard. Then use a ladle to fill with batter, just until the iron is covered. Don't get greedy - it will leak out the sides!

2. Cook until the exterior is golden. In a quality waffle iron, this might take 3 1/2 minutes. In a more economical one, it can take 6 minutes plus. (See above for quality v economical waffle irons). The faster it cooks, the more moist the inside is!

Remove from the waffle iron using a butter knife of similar, then serve immediately while they are hot and crisp. (They soften as they cool).

* Waffle maker settings - my Breville Waffle Pro has setting options. I use heat setting 3 of 5, "Classic" option (as opposed to Belgium, buttermilk, chocolate etc), with the colour dial set midway between Light and Dark. My Kmart waffle maker has no options. 🙂

Waffle toppings

You really don't need anything more than maple syrup or honey plus a pat of butter. Though I do recommend making sure your butter is at room temperature so it melts as intended even if your waffles are not piping-hot out of the waffle maker when it hits your plate.

Nobody likes un-melted ice-cold rock-hard butter on their waffles!

As for other topping suggestions: icing sugar/powdered sugar for dusting plus whipped cream and strawberries are my indulgence / pretty plate toppings of choice, extensively pictured through this post. 😇

Some more ideas for you: other fresh fruit (especially berries), any kind of fruit sauce (think - strawberry, blueberry), fruit compotes, jam, lemon curd, passionfruit curd, chocolate or caramel sauce, melted Nutella, ice cream (absolutely, why not!), creme fraiche, marscapone, double cream or yogurt (a lightly sweetened vanilla one would be lovely).

So many options! Share what you top yours with so you can inspire me and others! - Nagi x

Watch how to make it

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Really great waffles

Recipe video above. This is a no-fuss waffle batter recipe that makes really great waffles that are delightfully crispy on the outside and delicately soft on the inside. Make them right now, or make the batter the night before for waffles with even softer insides - see Note 1!

You need a waffle maker - see note 2 for my thoughts on economical v premium.

Makes 9-10 with my good waffle maker (thicker, bigger), 12-14 with my Kmart waffle maker (which I still love!).

Waffle batter:

Topping options:

Strawberries, other fruit , whipped cream, melted chocolate, jams, fruit compotes, creme fraiche, strawberry sauce, blueberry or other sauce, ice cream

Whisk dry - Place the flour, sugar, baking powder and salt in a large mixing bowl. Whisk to mix.

Whisk in wet - Add milk, eggs and vanilla. Whisk to combine. Add melted butter then whisk until lump free. The batter should be pourable but thick - slightly thinner than pancakes.

Recommended resting (Note 1) - Cover then refrigerate overnight, or for at least 2 hours. Softer insides, better flavour. Else, proceed immediately with cooking.

Preheat a waffle maker (Note 2, inc setting options). A non stick one will not need oil, plus there is butter in the batter.

Cooking - Use a ladle to pour batter in to just cover the iron. Don't get greedy - it will leak out the sides! Cook until golden and crisp - my good waffle iron takes 3 1/2 minutes, my Kmart one takes 6 minutes.

Serving - Transfer onto plates and serve as you go, with desired toppings. Or, put on a rack and keep warm in a preheated 70°C/150°F oven while you continue cooking!

1. Resting - Waffle recipe is great made immediately. But batter resting for 2+ hours makes the flour absorb the liquid so the inside of the waffles is even softer and airier. And with overnight resting, the batter develops flavour so the waffle is tastier (like overnight bread and pizza doughs). In any case, making the batter the evening before is super handy - wake up to fresh waffles!

2. A better waffle iron will make better waffles that are thicker with a crispier, more evenly golden exterior and softer more moist insides. With this waffle batter, you will still have really great waffles made with an economical waffle iron (I have a Kmart one). But you'll make exceptional waffles with a quality one! (I also have the Breville Waffle Pro). I have two waffle makers because cooking is my job. 🙂 But if it weren't, I'd be perfectly happy with just my Kmart one.

Waffle maker setting - my Breville Waffle Pro has setting options. I use heat setting 3 of 5, "Classic" option (as opposed to Belgium, buttermilk, chocolate etc), with the colour dial set midway between Light and Dark. My Kmart waffle maker has no options. 🙂

3. Storage - Waffles lose crispiness as they cool but will keep for 3 - 4 days in the fridge. Sometimes I reheat in the toaster, other times in the oven. I'm not very fussy! 🙂

Nutrition per waffle, assuming 10 waffles (thick waffles with my good waffle maker). For 14 waffles (Kmart), it is 191 calories each.

Keywords: waffle recipe, waffles

I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

More breakfast beauties

Life of Dozer

Currently in Mudgee, a regional town 3 1/2 hours from Sydney, for a Readers' Festival! We will be at the local book store The Book Nest on Saturday 19th August from 1.30 to 2.30 to sign books and chat all things food. Then on Sunday Dozer and I are hosting a long lazy lunch at the Blue Wren Farm restaurant, a beautiful working farm and vineyard on the outskirts of Mudgee. Looking forward to it!

I have no cute photos of Dozer in the streets of this quaint country town because it's raining today. This is what he's been doing in the hotel room pretty much since we got here - staring at the ducks outside. 😂

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My waffles recipe. Super easy - same ingredients as pancakes, just different ratios so they're crispy outside, soft and fluffy inside!

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There’s more to lunch than sandwiches and salads (although those aren't so bad, either). Whether you’re at home, headed to the office or packing a brown bag lunch for school, these delicious recipes are sure to fit the bill.

Recipe List:

1. Preheat the grill or grill pan over medium heat. Brush both sides of the zucchini slices with the oil and sprinkle with the salt and pepper. Grill until tender and slightly browned, about 4 minutes per side.

2. Spread 1/4 cup of the hummus over each piece of bread. Sprinkle 1 tablespoon of pine nuts on top. Top with 3 slices of zucchini, 2 pieces of red pepper, 1/2 cup of the spinach, a few sliced onions, and 1 tablespoon of the mint. Roll each of them up and cut in half on a diagonal.

3. Excellent Source of: Copper, Fiber, Folate, Iron, Magnesium, Manganese, Phosphorus, Thiamin, Vitamin A, Vitamin B6, Vitamin C, Protein

4. Good Source of: Niacin, Potassium, Riboflavin, Vitamin K, Zinc

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Inspired Taste - Easy Recipes for Home Cooks

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This is my favorite recipe for carrot cake! It is 100% made from scratch, easy to make, versatile, and utterly delicious. One of our most popular recipes! Just read all the rave reviews! Jump to the Easy Carrot Cake Recipe

Watch The Video

How to Make Carrot Cake From Scratch

This carrot cake is quick, easy to make, and utterly delicious. It wasn't until recently that we realized just how much we love carrot cake. It wasn't something either of us grew up eating. Thanks to this easy recipe, we fell in love. You can make this cake quickly without lots of fancy equipment. Not only is this the best-tasting carrot cake we've made, but it's a cinch to make. If you are looking to make cupcakes, see our easy carrot cake cupcakes recipe! It's inspired by this cake.

More carrot recipes: Try our quick and easy roasted carrots, carrots with garlic butter, or these honey roasted carrots.

Carrot Cake Ingredients

The ingredients you need for this cake are simple and I bet you have quite a few of them already in your kitchen! The full recipe is below, but here is a quick overview:

I like using all-purpose flour, but you can substitute some of the all-purpose flour for whole wheat or white whole wheat flour. For a gluten-free carrot cake, swap the flour for your favorite gluten-free flour blend.

Baking soda helps the cake to rise. We don't add baking powder, the cake does not need it.

Salt, cinnamon, and vanilla extract make the cake taste amazing.

Oil keeps the cake nice and moist - any neutral-flavored oil will work. (Melted coconut oil works, too, but there will be a light coconut flavor in the baked cake.)

Sugar makes the cake moist, light, and delicious. I love a combination of white and brown sugar, but you can use one or the other. Since posting the recipe, some of our readers have asked whether or not we can reduce the sugar called for in the recipe. You can, just keep in mind that the amount we specify will produce the moistest cake.

Eggs give the cake structure.

Lots of carrots make this the best carrot cake. I like to hand grate my carrots since I prefer the texture, but you can use your food processor or buy pre-grated carrots from the store. When we first tested the cake, we scaled the number of carrots back to two cups since three cups just sounded a bit extreme. After baking and letting it cool, we were a little disappointed. So if you're making the cake and start to second-guess the number of carrots called for in our recipe below, don't. You need all three cups. It is a carrot cake, after all.

Pecans and raisins are optional! I know that some people love nuts and raisins in carrot cake, while others cannot stand to add them. These are completely optional, so go with what you love.

Making the Cake Batter

The method for this carrot cake recipe could not be simpler! If you have a couple of bowls and can stir ingredients together then you can absolutely make this cake! As you can see from our recipe video, all you need to do is combine all the ingredients. Here's how I like to do it:

Dry ingredients in one bowl, wet ingredients in another: I like to whisk my dry ingredients together in one bowl until they are well blended. Then I whisk all the wet ingredients together in another bowl.

Fold the dry and wet ingredients together: Then I switch to a rubber spatula or large spoon and fold the two - wet and dry ingredients - together until I don't see any large streaks of flour. (We use the same method when making this cinnamon coffee cake, our easy pineappleupside-down cake, and this buttery blueberry cake. Both recipes are so good!)

Add carrots, nuts, and raisins: When I've got the batter ready, I fold in the carrots, and if I'm using them, the nuts and raisins.

Baking the Cake

When it comes to baking the carrot cake, divide the batter between two buttered and floured cake pans and bake until done. The cake layers bake in the oven for 35 to 40 minutes (they smell fantastic). After baking, let the layers cool then frost with your favorite frosting.

Frosting the Cake

We love our extra creamy cream cheese frosting. It's soft and creamy and doesn't firm up like some cake frostings. (If this is what you are looking for, check the notes section of the recipe, we provide a recipe for traditional cream cheese frosting).

The frosting is actually the same one we used to top our Guinness Chocolate Cake. It's made with only three ingredients:

If you're not into frostings or if you don't have the ingredients on hand, try the cake as-is without any frosting at all. Or, sift a little bit of powdered sugar on top. When Adam and I were testing this recipe, we skipped the frosting the first couple of times and fell in love with the cake completely plain.

What Our Readers are Saying

If you don't believe that our recipe helps you bake the best homemade carrot cake, take a look at what our readers are saying about the recipe! More reviews are in the comments section below.

"Thank you so much for sharing this recipe, very easy to follow, came out perfect first attempt great hit with the family, now a regular demand from my kids." - A

"This carrot cake was amazing!!! I made it for my husband's birthday and he said it would win a Paul Hollywood handshake (from The Great British Bake-off)" - Yuna

"This is an absolutely divine carrot cake recipe!!!! It is so hard to find one that is not dry - this one is moist and works perfectly every single time and we make it often as it is definitely our favorite!!!" - Jodi

Since posting this recipe, we've had some frequently asked questions. Here are the most common:

Frequently Asked Questions

Can I make carrot cake cupcakes using this recipe? Yes, absolutely (and if you read through the comments, many of our readers have done just that). To make cupcakes instead of a cake, we'd recommend baking for 14 to 18 minutes (or until a tester inserted into the center of one comes out clean). Then let them cool for a few minutes in the cupcake pan before transferring them to a cooling rack. The recipe should make about 24 cupcakes. We have been asked this question so often, that we've added a carrot cake cupcakes recipe to the blog (click to see it now).

Can I make one large single-layer cake? Yes, but the baking time will change. For a bundt cake, a 10-cup or 12-cup Bundt pan should be fine. You will likely need to increase the baking time by about 30% in the 10-cup pan, somewhat less in the 12-cup. The batter will also fit into a 9-inch by 13-inch pan, but you might need to leave out a bit of the batter so it does not overflow. (I'd also bake the cake on a sheet pan, just in case some batter comes over the sides.)

How do you store the carrot cake? Technically, because there is a cream cheese frosting on the cake, it should be kept in the fridge, but most bakers (even professional ones) are okay with leaving a frosted cake on the counter for a day or two (as long as your kitchen isn't hot). If you prefer to refrigerate the cake, it will last for 5 to 6 days.

Can I use applesauce instead of oil in the carrot cake recipe? This is something we have never tried ourselves, so you may need to do some experimenting on your own. That said, you should be able to swap some of the oil for applesauce without too many issues.

Can I add pineapple to the carrot cake? Yes, absolutely. It will add even more moisture to the cake so use fresh pineapple or if you are using canned, drain it first before adding to the cake. We do not recommend adding more than 1 cup.
Recipe updated, originally posted April 2014. Since posting this in 2014, we have tweaked the recipe to be more clear and added a quick recipe video. - Adam and Joanne

Incredibly Moist and Easy Carrot Cake

This is the best carrot cake recipe I've ever used. We prefer to use a hand grater when preparing the carrots since it creates delicate carrot shreds that melt into the cake batter. Pre-shredded bags or shredding carrots using a food processor are also options, but the carrot shreds will be larger.

This recipe is forgiving. You can make this with or without the nuts or raisins. We love the combination of granulated and brown sugar, but if you only have one of them, use it, and the cake will still be delicious.

Frosting: Our creamy frosting recipe shared below is not a traditional cream cheese frosting. Thanks to whipped cream, it's creamier and has soft peaks (you can see it in our video). We love it, but if you prefer a more traditional frosting, see the tips section below the recipe. We have provided instructions for a classic cream cheese frosting that works nicely with this cake.

Makes 1 (9-inch) double layer cake (16 thin slices) or 22 to 24 cupcakes

You Will Need

For Carrot Cake

2 teaspoons baking soda

1/2 teaspoon fine sea salt

1 ½ teaspoons ground cinnamon

1 teaspoon vanilla extract

1/2 cup (65 grams) raisins
For Creamy Frosting
Directions

Make the Batter

1Position a rack in the middle of the oven. Grease two 9-inch round cake pans, line the bottom with parchment paper and then grease the top. Or grease and flour the bottom and sides of both pans.

2Heat the oven to 350 degrees Fahrenheit (176C).

3Whisk flour, baking soda, salt, and cinnamon in a medium bowl until very well blended.

4In a separate bowl, whisk the oil, granulated sugar, brown sugar, and vanilla.

5Add the eggs, one at a time, whisking after each one.

6Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth.

7Stir in the carrots, nuts, and raisins.

1Divide the cake batter between the prepared cake pans.

2Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.

3Cool cakes in the pans for 15 minutes, then carefully turn the cake layers out onto cooling racks. Remove the parchment paper and cool completely. If you find that a cake layer is sticking to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing.

1In a large bowl, beat the cream cheese with a handheld mixer on medium speed until creamy, about 1 minute.

2Beat in the powdered sugar, a 1/4 cup at a time, until fluffy.

3Pour in the whipping cream. Beat on medium speed for 2 to 3 minutes, or until the frosting is whipped and creamy. This frosting resembles the texture of whipped cream. Chill covered until ready to frost the cake.

4When the cake layers are completely cool, frost the top of one cake layer, and place the second cake layer on top.

5Add the remaining frosting to the top of the carrot cake and use a butter knife or small spatula to swirl the frosting around. Leave the sides of the cake unfrosted. Finish with a handful of nuts on top.

Adam and Joanne's Tips

Frosting Substitute - Traditional Cream Cheese Frosting: In a large bowl, beat 16 ounces of cream cheese and 1/2 cup of softened butter together for a minute or two until smooth. Add 4 1/2 cups of powdered sugar, 1 1/4 teaspoons of vanilla extract, and a pinch of salt. Beat for 2 to 3 minutes until extra creamy. If it is too thick, add 1 tablespoon of cream or milk.

How to Make Carrot Cake Cupcakes: For cupcakes, we'd recommend baking for 14 to 18 minutes (or until a tester inserted into the center of one comes out clean). Then let them cool for a few minutes in the cupcake pan before transferring them to a cooling rack. The recipe should make 22 to 24 cupcakes.

Using a bundt pan: We have never done this in our kitchen, but a 10-cup or 12-cup Bundt pan should be fine for this recipe. You will likely need to increase the baking time by about 30% in the 10-cup pan, somewhat less in the 12-cup.

Using a 9-inch by 13-inch pan rectangular pan: Simply add all the batter to the rectangular pan and bake. Bake time may be slightly longer.

Recipe inspired and adapted from Smitten Kitchen's Recipe for Carrot Cake Cupcakes.

Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste - We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

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This is my favorite recipe for carrot cake! It is 100% made from scratch, easy to make, versatile, and utterly delicious. One of our most popular recipes! Just read all the rave reviews! Jump to the Easy Carrot Cake Recipe This carrot cake is quick, easy to make, and utterly delicious.

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very delicious because it's italian and food from Italy is delicious

https://www.foodnetwork.com/recipes/food-network-kitchen/italian-easter-cookies-12501428

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Get Italian Easter Cookies Recipe from Food Network

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We came up with this moist French toast bake that’s a snap to assemble at night and bake the next morning. While it’s pleasantly sweet as is, let guests drizzle raspberry syrup over the top for a finishing touch. —Taste of Home Test Kitchen

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yummers is yummy cuz we got this sweet Easter cookie that is very sweet and delicious that goes with tea, or coffee.

https://www.foodnetwork.com/recipes/easter-cookies-recipe-2121061

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Get Easter Cookies Recipe from Food Network

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But the pancakes would be shaped as bunny heads

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Best pancakes I've ever made! Super basic, thick and fluffy blueberry pancakes - melt in your mouth, golden brown, and bursting with blueberries.
*Happily revisiting this recipe from last summer with a few recipe tweaks and updates! I made a hot and fresh batch on Instagram Stories today if you want to watch it come together!
You can fancify pancakes all you want, but can you really ever deny a butter-soaked blueberry pancake laced with maple syrup and dripping with hot, bursty blue juices?

If you can, you are probably not human.

These Are 5-Star Pancakes!

You guys are not going to believe this, but BJORK was the person who first made these pancakes for me. He went through a phase (it was definitely a phase as it seems to be done for now) where he would make pancakes for me on Saturdays, and in his very professional pancake research and extensive testing - LOLS - he came across an unfancy, unfussy recipe for a five-star batch of standard, fluffy, buttermilky pancakes.

And do you know what? They are so good that they have permanently become our standard pancake recipe.

These are THICK, so if you don't like thick pancakes, we might be in a little fight right now. They are just the right amount of sweet and melt-in-your-mouth delicious. The first few times I ate them, I ate them completely PLAIN. As in, no butter, no syrup, no nothing.

DO YOU EVEN HEAR WHAT I AM SAYING? They were so good that I was eating. them. plain.

Prefer To Watch Instead Of Read?

So we were already making these a lot. Sans blueberries, sans syrup. Just plain old LIFE-CHANGING pancakes.

But now that it's summer and we are revisiting Costco for the sole reason of huge containers of ripe organic fruit, I have been unable to keep the fistfuls of blueberries out of my pancakes.

And I regret nothing.

The Inspo For These Pancakes

Bjork's AllRecipes pancake recipe base (modified slightly! you know how I am) plus a little assortment of fresh blueberries tucked in there for good measure?

This is the stuff of summery Saturday morning dreams.

This recipe serves 2 people, I'd say, which is kind of perfect for us because we don't end up with 800 million pancakes leftover. But keep in mind that that's coming from a pretty pancake-hoggy person - we make them big and we each eat multiples.

Fluffy pancake goodness. Blueberry pockets. Butter. Syrup.

Fork.

Face.

Go.

Common Questions About Blueberry Pancakes

Is there an alternative to blueberries I can use?

Definitely! May we recommend fresh raspberries or chocolate chips?

What can I substitute for buttermilk?

Just a bit of milk and vinegar will work instead. You can check out this post here for how to mix things up.

How do I know when to flip my pancakes?

When you start to see tiny bubbles coming to the surface of your pancake, this is a good time to flip 'em.

Fluffiest Blueberry Pancakes

Author: Lindsay

Yield: 2 servings (makes 4-6 pancakes) 1x

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One More Thing!

This recipe is part of our delicious berry recipes page. Check it out!

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Best pancakes I've ever made! Super basic, thick and fluffy blueberry pancakes - melt in your mouth, golden brown, and bursting with blueberries. *Happily revisiting this recipe from last summer with a few recipe tweaks and updates! I made a hot and fresh batch on Instagram Stories today if you want to watch it come together!

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Ingredients

Yuzu cream filling

½ cup mascarpone (4 ounces)

½ cup powdered sugar (65 grams)

3 tablespoon yuzu juice (33 grams)

½ cup whipped cream (60 grams)

Crepe batter

1 cup all purpose flour (148 grams)

2 tablespoon powdered sugar (16 grams)

½ teaspoon salt

2 large eggs

½ cup milk (125 ml)

½ cup water

1 teaspoon vanilla extract

2 tablespoon melted butter (28 grams)

1 teaspoon butter for cooking

Remaining ingredients

½ cup raspberry jam (160 grams)

6 ounces fresh raspberries

powdered sugar for sprinkling

Instructions

Prepare the yuzu cream filling. Whisk together the mascarpone with powdered sugar and yuzu juice. Fold in the whipped cream until well combined. Keep chilled until ready to use.

Whisk together the eggs, milk, water, vanilla extract and butter in a large bowl. Sift together the flour, powdered sugar, and salt directly into the bowl with the wet ingredients and whisk until well combined.

Heat 1 teaspoon butter in a nonstick saute pan over medium heat. Add ¼ cup batter to the pan and swirl the pan to create an even layer. Cook until the crepe becomes lightly golden, about 2 minutes. Flip over and cook on the other side for another minute. Remove from heat and keep warm while cooking the remaining batter.

Assemble the crepes. Spread the yuzu cream on the crepes and place dollops of the jam on top. Fold the crepe in quarters and place it on a plate. Top with fresh berries and sprinkle powdered sugar. Serve immediately.

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Healthy, vegan, dairy-free, gluten-free, and soy-free

Immune boosting and packed with vitamin C

Sweet, tart, tangy, and flavorful

Made with just 5 ingredients

Kid-approved

Great for breakfast, afternoon snacks, or even as a healthier dessert!

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1. Preheat oven to 400˚F.

2. Place potatoes directly on oven rack in the center of the oven and bake for 40 to 45 minutes or until potatoes are tender through the center.

3. Remove from oven and cool potatoes for about 15 minutes.

4. Slice each potato in half lengthwise and hollow each half out, scooping the potato flesh into a mixing bowl.

5. Turn each potato half over and carefully slice the bottoms with a knife (making sure not to slice through the hollowed enters) so each potato is level. This will really help keep everything intact when the eggs are added to the hollowed potatoes.

6. Add butter and cream to the potato filling and mash together until smooth. Season with salt and pepper and stir together.

7. Spread 1 tablespoon of potato mixture into the bottom of each hollowed potato skin and sprinkle with 1 tablespoon cheese (you will have some remaining mashed potato left to nibble on).

8. Add 1 rasher bacon to each half and top with a raw egg.

9. Place potatoes onto a baking sheet and return to the oven.

10. Lower oven temperature to 375˚F and bake potatoes until egg whites just set and yolks are still runny, 18 to 24 minutes.

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Lighter Griddlecake Breakfast Sandwiches

by Emily Bites on Jun 20, 2022 (updated May 30, 2023) 7 comments

Jump to Recipe

5 from 3 reviews

MY LATEST VIDEOS

If you’re looking for a lightened up version of your favorite fast food breakfast sandwich, these Lighter Griddlecake Breakfast Sandwiches are for you! Two syrup-infused pancakes with a slice of American cheese, a sausage patty, and a fluffy folded egg in between? It may sound like a McDonald’s McGriddle, but these tasty breakfast sandwiches come together right at home using just 5 ingredients! Whereas the fast food version rings in at 550 calories and (for me) 21 WW PersonalPoints, my Lighter Griddlecake Breakfast Sandwiches are just 280 calories or 6 WW Points each! To view your current WW Points for this recipe and track it in the WW app or site, click here!

These Lighter Griddlecake Breakfast Sandwiches are great for a family breakfast, but they’re also a good recipe to meal prep for your mornings ahead. It’s easy to cook up all the components, build the sandwiches, and have breakfast ready for a few days straight. I find one of these sandwiches to be filling and satisfying for breakfast and love serving them with fruit on the side!

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4 teaspoons olive oil (divided)

2 large eggs

2 tablespoons whole milk

1/4 teaspoon salt

Juice from 1/2 lime

1/4 cup cilantro (minced)

2 large whole wheat tortillas

3 tablespoons minced red onion

3 tablespoons minced red pepper

1/2 large avocado (diced)

1/4 cup roasted tomato salsa

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https://www.muydelish.com/papas-con-huevos/

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Delicious Papas Con Huevos is an easy recipe made with perfectly crispy potatoes and scrambled eggs. Enjoy the simple ingredients that give a Mexican twist!

Papas Con Huevos (or potatoes and eggs how you would say in English) are so easy to make and they are perfect for breakfast, brunch or any time of day. The hardest part is chopping the vegetables, after that it's pretty hands off!

They would go perfect with flour or corn tortillas and served with Mexican Hot Chocolate or Horchata during warm weather. Oh and you can't miss the homemade flour tortillas!

I joke to my husband that eggs is the one food I could not live without! I eat them almost everyday and love to make them every way possible.

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Ingredients

Potatoes cut into 1/2 inch cubes- Use any type of potatoes you have on hand (Yukon gold, russet, red, etc.). I like to peel mine but you can leave the skin on if you want. Just make sure you wash and scrub them very well before cutting them!

Onions (chopped as shown below) - use white or yellow onions

Anaheim pepper - I like this one since it's mild but you can use jalapeños, serranos or even roasted chile poblanos. Adding fresh chiles is optional but this is what will add that Mexican flavor to your breakfast.

Tomatoes - I didn't use any but you're more than welcome to do so!

Salt - I always use kosher salt but any type of salt will do.

Ground black pepper - Fresh ground black pepper tastes best. I would say this ingredient is option but highly recommended.

The key to getting the potatoes cooked through

What is the secret to getting them cooked through without burning them on the outside? If your potatoes always stay pretty raw when cooked in cast iron or any pan for that matter ? . The key is to par boil them first!

This step is highly recommended if you have the time to do so. Since they're parboiling (this means cooked half way through) it doesn't take much extra time.

Cut your potatoes and place in a small saucepan. Add enough water just to cover the potatoes. Cook on medium high for about 5 minutes or until the potatoes soften up just a little bit.

Drain the potatoes and place them on paper towel to remove dry them up a little bit. If you skip this process the hot oil will splash all over you!

If you don't want to parboil them first, you can fry them in oil on medium heat. Stir them often so that they cook evenly. Once they're ready, set them on a paper towel to drain the excess oil.

How to make Papas Con Huevo

In a skillet set to medium high heat, add oil. Once the oil is hot add the potatoes and cook for about a minute. Then add the onions and chiles and cook until the onions are translucent.

Lower the heat to medium low. Add the eggs, and cook, stirring continuously, until they just begin to set. Continue cooking until thickened and no visible liquid egg remains, about 2-4 minutes.

Serve immediately, with salsa, hot sauce, toast, tortillas, as tacos, etc. These Papas Con Huevos are good even just as is!! They're that good.

Did you make this Papas Con Huevos recipe or have any questions?

I would love to hear about it! Leave a comment below and I'll get back to you asap.

Papas Con Huevo (Mexican potato and eggs)

Whenever you come back to this recipe, you'll be able to see your notes.

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

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Delicious Papas Con Huevos is an easy recipe made with perfectly crispy potatoes and scrambled eggs. Enjoy the simple ingredients that give a Mexican twist! Papas Con Huevos (or potatoes and eggs how you would say in English) are so easy to make and they are perfect for breakfast, brunch or any time of day.

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A grilled cheese sandwich is not diet food. So when I have one, it has to be great! Crispy, salty, buttery exterior and oozy, molten cheese inside. Are you ready to meet the ultimate cheese toastie??

My two golden rules for a great Grilled Cheese

I realise it might seem strange to share a recipe for what is fundamentally just melted cheese between bread. And really, is there even such a thing as a bad grilled cheese? Perhaps not.

But there is such a thing as a GREAT grilled cheese sandwich!

So here are my two golden rules for my very best grilled cheese:

1. Use TWO types of cheese - mozzarella for stretch and another for flavour (gruyere and vintage cheddar are my favourites)

2. Give your sandwich press a miss. Use a pan on your stove! Just look at the superior golden buttery crust you get to bite into! ↓↓↓

Then to take it from excellent to new heights of greatness....

1. Use sourdough bread instead of ordinary sandwich bread;

2. Use freshly grated cheese instead of sliced or pre-shredded;

3. Butter both sides of each slice of bread; and

4. Be sure to use salted butter!

Grilled cheese vs cheese toastie - Fundamentally they are both toasted bread with melted cheese sandwiched between them. But toasties are made using a sandwich press or toastie maker, while grilled cheese is made on the stove in a skillet, griddle or pan.

Which is better? While it comes down to personal taste and convenience / speed, for me the grilled cheese wins hands down. The bread gets too squished in toasties and sandwich makers - even the ones that have a "thick set" option. The weight of the lid presses down on the bread too much. This also causes cheese to ooze out, limiting the amount you can put in the sandwich to not-enough. Travesty!!

And a quick note on other cooking methods.....

Broiler/grill - This method works fine and is a good alternative for batch cheese toastie making but you can't achieve that same awesome melding of buttery-bread-molten-cheese like you do in a pan. Nor will you get the same golden buttery crust! However, useful method to use for batch cheese-toastie making (my method: toast bread, place on rack, butter, cheese, grill, eat open face or sandwich together)

Jaffle maker - The sealed edges and squished bread are the cons here. Though, still perfectly acceptable to scratch your cheese-toasties itch!

Microwave - No, you haven't, have you??? *YES I HAVE!* 🙈

What you need for a grilled cheese sandwich

Here's what you need to make my idea of the perfect grilled cheese. However, rest assured there's flexibility and options! It's more about technique. 🙂

Bread - This recipe will work fine with any sliced bread (sandwich, loaf etc) though you want to ensure the slices are not too thick (cheese might not melt), too thin or too soft (will get squished by the cheese) or too holey (cheese-escape-routes).

My favourite is a nice sourdough but not those super fancy ones that come with a crazy thick, tough teeth-breaking crust. Just a normal, good sourdough is all you need!

Cheese options - For the best grilled cheese, you want to use a combination of mozzarella (for its cheese pull and non-greasy melting qualities) with a flavoured cheese - because mozzarella actually has a very mild flavour. A good vintage cheddar or gruyere are my absolute favourites.

Otherwise, I'll use anything and everything - tasty, Monterey Jack, colby, swiss, cheddar. Just give me my grilled cheese!!!

Grate your own cheese for the ultimate grilled cheese! The melt is superior - smoother, more even, and "softer". Store bought pre-grated cheese is coated with anti-caking agents that prevents it from melting well, so it can end up kind of gloopy and rubbery. Cheese slices are better than using packet shredded cheese.

Salted butter - Just your everyday butter that you use to spread on bread and crackers. Else, use unsalted and add a light sprinkle of salt. Trust me - you really want the salt!

How to make the best grilled cheese sandwich (in my world)

I added "(my world)" to the end because I realise that some people might not agree or have different tastes etc. and that's totally ok! I'm just here today to share what I think is the very best grilled cheese in the world. (I mean, MY world 😂)

1. Grate cheese - If not using store bought pre-sliced cheese, grate the cheese using a standard box grater. As noted above, store bought pre-shredded cheese is coated with anti-caking agents which prevents it from melting properly.

2. Butter both sides of each bread. Yes that's right, all four sides. Trust me on this!

3. Head start fry - Place the bread in a pre-heated heavy based skillet or non-stick fry pan over medium low heat. Let it lightly toast just for 1 minute. This will give this side of the bread a little extra toasty flavour as well as giving the cheese melting a head start - because we are going to flip the bread before piling the cheese on.

4. Flip bread & cheese it! Turn one slice of bread then pile the cheese on top (any order). Place the other piece of bread on top with the hot toasted side in contact with the cheese.

5. 3 minutes - Press down lightly and cook for 3 minutes until the underside is a deep, even golden brown colour. If it is browning too quickly, remove the pan from the stove, let it cool slightly and lower the heat.

6. Turn, 3 minutes - Carefully turn the sandwich. Cook the other side for another 3 minutes until golden and crisp, and (most importantly!) the cheese is melted. Take a quick peek if you are unsure.

1. Golden brown - This is what your bread should look like from edge to edge! A deep golden brown, even coloured, crisp. You know this is going to be good!

2. Cut - Transfer to a cutting board and cut in half, decisively and with intention. And then....wait for it.... THE CHEESE PULL!

Yup, that piece has my name all over it. JUST LOOK AT IT.

That golden, salty, buttery crust.

The molten cheese, the perfect combination of the beautiful melting qualities of mozzarella mixed with the flavour of gruyere or cheddar....

The first bite is EVERYTHING!

I really hope you give this recipe a go, even if you only make it once, just so you can experience the greatness of a really, really good grilled cheese sandwich!! - Nagi x

PS Reading back over this post, I find my extreme enthusiasm for butter-cheese-bread somewhat worrying. I hope that one day, my salad recipes read with the same level of energy.

Watch how to make it

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My best Grilled Cheese Sandwich

Recipe video above. A grilled cheese sandwich is not diet food. So when I have one, it has to be great! So this is my recipe for my very best Grilled Cheese Sandwich. 2 types of cheese. The right bread. Butter both sides. And cook it on the stove! {Read in post for why.}

Crispy, salty, buttery exterior and oozy, molten cheese inside. Are you ready to meet the ultimate cheese toastie??

Note: The exact amount of butter and cheese you will need depends on the shape and size of your bread. My rule of thumb - more rather than less is better. 🙂

1. Bread - This recipe will work fine with any bread though you want to ensure it's not too thick (cheese might not melt), too thin or too soft (will get squished by the cheese), too holey (cheese-escape-routes). My favourite is a nice sourdough but not those super fancy ones that come with a crazy thick, tough teeth-breaking crust. Just a normal, good sourdough is all you need!

2. Cheese options - For the best grilled cheese, you want to use a combination of mozzarella (for its cheese pull and non-greasy melting qualities) with a flavoured cheese - because mozzarella actually has a very mild flavour. A good vintage cheddar or gruyere are my absolute favourites.

Otherwise, I'll use anything and everything - tasty, Monterey Jack, colby, swiss, cheddar. Just give me my grilled cheese!!!

Cheese slices work fine but honestly, you get a better melt using shredded. I promise. (I've had a lot of experience with both!). Please grate your own - packet shredded has anti caking agents, never melts as well.

Keywords: cheese toastie, grilled cheese sandwich

I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Life of Dozer

Post trip re-uniting treat, for both of us! He's not usually allowed up on the couch without a full-towel-coverage situation. The fur...SO MUCH FUR. I'll be vacuuming that couch tomorrow!

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How to make the best grilled cheese sandwich, with a crispy, salty, buttery exterior and oozy cheese inside. The ultimate cheese toastie!

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Easy Banana Muffins Recipe | Canadian Goodness

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Get Cranberry Orange Muffins Recipe from Food Network

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Get Pumpkin Spice-Cranberry Muffins Recipe from Food Network

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These Easter recipes look fancy, but don't be fooled! You can whip up our festive, family-approved brunch ideas without any fuss. From restaurant-worthy dishes to simple sweets to savory quiches and quick-prep pastries, we're putting all our celebration inspiration into one basket!

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These Easter recipes look fancy, but don't be fooled! You can whip up our festive, family-approved brunch ideas without any fuss. From restaurant-worthy dishes to simple sweets to savory quiches and quick-prep pastries, we're putting all our celebration inspiration into one basket!

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https://therecipecritic.com/grits/

easy breakfast dish from the south

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Quick and Easy Southern Grits Recipe - The Recipe Critic

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Southern grits are the perfect breakfast (or lunch or dinner!) option. They are the creamiest and most delicious addition to your morning meal, and everyone in your family will be able to make these. They are that easy!

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What's the secret to the crispiest hash browns ever? Press out as much extra moisture as possible after grating and before frying. Here's how you can make them perfectly browned and extra crispy, every time.

My father, being of solid German stock, is naturally a connoisseur of all things potato. In particular, he loves nothing more than very crispy, shredded homemade hash browns for breakfast with his eggs.

Now, there are many ways of frying up potatoes for breakfast, and I think we do all of them.

But the shredded variety of hash browns holds a special place in his heart (mine too!) and for that reason, he has mastered the way to make them extra crispy.

Crispy Hash Browns (Dad) vs. Mushy Hash Browns (Mom)

He explained his approach to me one day, while my mother was in the room and couldn't help but overhear:

ME: Dad, how do you make your hash browns turn out so crispy?
DAD: Use a potato ricer. It's the only thing I've found that really gets the moisture out of the potatoes. The trick to these hash browns is to get rid of as much moisture as possible before cooking them.
MOM: I always used paper towels to press out the moisture.
DAD: Your hash browns are mushy.
MOM: I made this family hash browns for forty years and you never complained. They're perfectly fine.
DAD: They were mushy.
MOM: You ate them!
DAD: Yes I did. And they were mushy.
(And the debate continues as I quietly leave the room...)

Mom's hash browns are mushy. Tasty, edible, yummy, but still mushy. They aren't as good as Dad's, and that is just a fact.

What Kind of Potatoes Work Best for Hash Browns?

Starchy potatoes like Russets work best for hash browns. Waxy potatoes like red new potatoes have a higher moisture content and tend to hold their shape better than starchy potatoes, and as such do not develop the crispiest of edges when fried.

Tips for the Crispiest Hash Browns

Squeeze out moisture: Use a potato ricer, orange or lemon press, or a tea-towel to wring out excess moisture from the shredded raw potato. Some people find a salad spinner can work well too.

Heat the oil in the pan first: Make sure you are using enough oil to generously coat the pan well, and get the oil shimmering before adding the potatoes.

Spread the potatoes in a thin layer: A thin layer of shredded potatoes in the pan will help the hash browns crisp up better and cook more evenly.

Wait to flip the potatoes until they are brown on one side: Peak underneath to see if they are browning up well, and when one side has fried to a golden brown, flip the potatoes to the other side.

What follows is my dad's way of making hash browns that turn out perfectly crispy and absolutely delicious. Have a favorite way to make crispy hash browns? Please let us know about it in the comments.

Love Breakfast Potatoes? Try These

1. Peel and grate the potatoes:

Peel the potatoes and grate them using the large holes of a box grater.

2. Squeeze out the moisture:

Squeeze out as much moisture as you can from the grated potatoes. An easy way do this with a potato ricer (or an orange or lemon press), using it much like you would a garlic press, except you don't force the potatoes through the ricer. You just press out the excess moisture.

Work in batches and only fill the ricer half-way with the raw grated potatoes.

If you don't have a ricer, wrap the raw grated potatoes in a clean kitchen tea-towel and squeeze it until you have squeezed out as much moisture as you can. Work in batches to make it more manageable. Note that the potatoes can sometimes stain a cloth towel, so use one that you don't mind showing a bit of wear.

You can also use sturdy paper towels to squeeze out the moisture, though they don't work as well as cloth or a ricer.

3. Heat 3 tablespoons of oil in a large frying pan on medium-high heat. When the oil heats up to the point of shimmering, but not smoking, add the grated potatoes, spreading them out evenly along the bottom of the pan. The potatoes should not be too thick in any one place-about 1/4 to a 1/2-inch thick.

Sprinkle some salt and pepper on the potatoes.

4. After a few minutes, lift up one edge of the potatoes and see how done they are. If they have fried to a golden brown, they are ready to flip.

Use a large metal spatula (or two spatulas) to flip the potatoes over all at once, or divide the large potato cake into halves or quarters and flip.

Continue to cook until they are golden brown on the bottom.

5. Use a metal spatula to cut into quarters and serve.

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What's the secret to the crispiest hash browns ever? Press out as much extra moisture as possible after grating and before frying. Here's how you can make them perfectly browned and extra crispy, every time. My father, being of solid German stock, is naturally a connoisseur of all things potato.

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Grilled Cheese Everything Bagel Breakfast Sandwich

While this sassy sandwich is almost too easy to be considered a recipe, it’s far too good to keep to myself!

Featuring a perfectly toasty everything bagel, melted cheese, and two perfectly fried drippy eggs, this breakfast bagel sandwich is ready to rock your morning!

Bah-ring it!

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Super moist and bursting with flavor, these Cranberry Orange Muffins are a delicious way to kick start your day. Perfect for busy mornings!

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You can use white Cheddar cheese if Fontina is hard to find.

3 tablespoons mayonnaise

1/2 tablespoon Dijon mustard

1/2 tablespoon maple syrup

3 large eggs

1 tablespoon maple syrup

3/4 pound country ham pieces, trimmed

As needed, melted butter

8 (1/2-inch thick) slices rustic country bread

12 slices fontina cheese

As needed, melted butter

4 tablespoons blackberry preserves (optional)

As needed, maple syrup, warm

1 Combine mayonnaise, dijon mustard and 1/2 tablespoon maple syrup in small bowl and whisk to blend; taste and adjust flavor if needed.

2 Combine eggs, milk and 1 tablespoon maple syrup in shallow container and whisk to blend.

3 Fry ham pieces in a large skillet over medium heat until golden and sizzling hot.

4 To assemble sandwiches: brush outer sides of each slice of bread lightly with butter and arrange butter side down on flat work surface. Spread maple Dijon aioli over bottom 4 slices of bread.

5 Top each evenly with ham and cheese. Press closed with top halves of sandwich.

6 Dip each sandwich in the egg mixture to coat bread; drain excess.

7 Melt butter in a large skillet over medium-low heat; add sandwiches and grill on each side for 3 to 4 minutes, or until golden brown.

8 Diagonal-slice sandwiches and arrange on plates; top with blackberry preserves and maple syrup.

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New Hampshire Maple Monte Cristo Sandwich

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We paired smoky-sweet griddled country ham, gooey melted fontina, or white cheddar cheese, and creamy maple Dijon sauce together for our Monte Cristo sandwich and then drenched it in real maple syrup for the perfect brunch or late-night sandwich recipe.

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https://www.foodnetwork.com/recipes/food-network-kitchen/healthy-cauliflower-rice-3363582

this is something very healthy that ms. Clarkson would eat, broccoli is better

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Get Healthy Cauliflower Rice Recipe from Food Network

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https://www.foodnetwork.com/recipes/food-network-kitchen/the-best-chicken-fried-steak-7423168

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Get The Best Chicken-Fried Steak Recipe from Food Network

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https://www.foodnetwork.com/recipes/yum-yum-brownie-muffins-recipe-2200789

this is a very yum yum brownie recipe for you and for everyone which just take 40 minutes and has 5 ingredients

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Get Yum Yum Brownie Muffins Recipe from Food Network

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https://www.foodnetwork.com/recipes/food-network-kitchen/grilled-ham-egg-and-cheese-breakfast-sandwiches-for-a-crowd-8150564

this looks absolutely delicious and it only takes about 25 minutes to make

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Grilled Ham, Egg and Cheese Breakfast Sandwiches for a Crowd

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Get Grilled Ham, Egg and Cheese Breakfast Sandwiches for a Crowd Recipe from Food Network