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I chose this because chocolate chip cookies are really good and there the best cookies.

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This chocolate chip cookie recipe makes delicious cookies with crisp edges and chewy middles. Try this wildly-popular cookie recipe for yourself!

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I chose this because … I don't know

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I chose to do this recipe because I love Princess and the Frog, which is based in New Orleans, and one of Tiana's specialties were beignets and they taste amazing.

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Now you can have New Orleans-Style Beignets without leaving the comfort of your home! If you've never enjoyed these soft and pillowy fried doughnuts before, you're in for a treat. Because this is the best beignet recipe!

Beignets Recipe

We're heading to New Orleans for vacation today! And I'm SO ready for it. But before we head to the airport, I'm popping in so I can share these beignets with you. And while I can't say they're exactly as good as the ones they serve at Café du Monde (aka the best beignets in New Orleans), I can say they're pretty darn close. So yeah, I guess you could say this is my copycat Cafe du Monde recipe!

They fry up crispy, chewy, and golden brown! Dust with powdered sugar and serve warm!

What is a Beignet?

To put it simply, beignets are square shaped pieces of dough that are deep fried and generously sprinkled with confectioners sugar. They're best served hot and are best paired with a cup of coffee, or café au lait!

Tips and Tricks:

First things first: you need a deep fry (aka candy thermometer) for this recipe. Because if your hot oil temperature is off, your fried dough will be too. This is the candy thermometer I use, and I love it. It's less than 10 bucks and I've probably used it over a hundred times!

To proof the yeast mixture, your water should be between 110 and 115 degrees (F). If the water is too hot, it will kill the yeast cells, and if it's too cold, the yeast will remain dormant and the dough won't rise.

Because beignets are best eaten hot, I highly suggest serving these as soon as possible! Once they've sat, they become soggy and unappealing.

This recipe requires bread flour. Bread flour is a high-gluten flour that has a tiny amount of barley flour and vitamin C added. The barley flour helps the yeast activate, and the vitamin C increases the elasticity of the gluten and its ability to retain gas as the dough rises.

The dough does need to be refrigerated for at least 2 hours. The good news? It can be made up to 24 hours in advance!

You should also know this recipe makes a TON of beignets, so I suggest having friends over to help you eat them all 😉

Finally, don't skip the confectioner's sugar! Without it, the beignets are quite plain. To make "dressing" the beignets an easy affair, place them in a paper bag - a few at a time - with a generous amount of sugar and shake for a few seconds. Be sure to have paper towels nearby too... as there's sure to be a little mess!

Serve these warm, with extra powdered sugar and strong coffee. And enjoy!

If you try this recipe for New Orleans-Style Beignets, let me know what you think! Leave a comment below, and don't forget to snap a pic and tag it #bakerbynature on instagram! Seeing your creations makes my day ♥

More Beignet Recipes:

New Orleans-Style Beignets

Ashley Manila

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New Orleans-Style Beignets Recipe - The Best Beignet Recipe

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Now you can have New Orleans-Style Beignets without leaving the comfort of your home! If you've never enjoyed these soft and pillowy fried doughnuts before, you're in for a treat. Because this is the best beignet recipe! We're heading to New Orleans for vacation today! And I'm SO ready for it.

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I chose this recipe because I love making it, I already made it this year and I would love to make so more.

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The only dish my hubby ever taught me to make. :o) If I'm out of sweetened condensed milk, we use evaporated milk and sugar.

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Scott Benson- Mary's Marinated Grilled Leg of Lamb

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Scott Benson- Mary's Marinated Grilled Leg of Lamb

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The reason I chose this recipe is because I just love the exquisite blend of flavor and spices, and I just had to make it.

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The reason I chose this recipe is because I watch videos on youtube and see this all the time and my sister in law (the clown) inspired me to : )

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Serving Size 322 g

(Approx. 8 Servings)

Amount Per Serving

Calories

320

Calories From Fat

90

% Daily Value*

Sugars 3 g

Protein

28 g

Vitamin A 8%

*

Iron 10%

Vitamin C 35%

*

Calcium 6%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

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Crab Boil Recipe | Shrimp, Sausage & Crab | HEB.com

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Serving Size 322 g (Approx. 8 Servings) Amount Per Serving Calories 320 Calories From Fat 90 % Daily Value* Sugars 3 g Protein 28 g Vitamin A 8% * Iron 10% Vitamin C 35% * Calcium 6% *Percent Daily Values are based on a 2,000 calorie diet.

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I chose this recipe because I'm gonna make them soon and I love baking cookies.

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I chose this recipe because I love peanut butter and bananas so if you made the peanut butter into a cookie with a banana on top, YUMMM!!!!

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Adding peanut butter to cookies creates an amazing soft consistency with a very delicate, velvety crumb. These classic peanut butter cookies are complete crowd pleasers.

You can make them days in advance for instant gratification anytime and they're so easy to make! The most difficult part is having the patience to let them set up after they're out of the oven. For another cookie recipe that utilizes peanut butter, try my Easy No Bake Cookies!

What You'll Need for This Recipe

Peanut Butter: I like using a creamy peanut butter for this recipe but you can definitely use chunky peanut butter instead. If you're using a natural peanut butter make sure to give it a VERY good mix before adding.

Brown Sugar: You can use either light or dark brown sugar in this peanut butter cookie recipe. Dark brown will impart a slightly more caramel-like flavor.

How to Make Peanut Butter Cookies

1. Preheat over to 350F. Sift flour and baking powder together into a large bowl then whisk to combine.

2. Cream butter, granulated sugar, and brown sugar in a stand mixer fitted with a paddle attachment. Add peanut butter and mix until incorporated.

3. Mix in the room temperature egg and vanilla extract then scrape the bowl down and mix once more.

4. Add flour mixture and beat on low until just incorporated.

5. Roll the cookie dough into one inch balls and place on baking sheet lined with parchment paper.

6. Flatten the cookie dough balls with a fork in a criss-cross pattern. Bake cookies for about 8 minutes. Allow cookies to cool completely on baking sheet, they need to set up before being transferred.

Pro Tips for This Recipe

You will bake the cookies until almost done when the edge is just starting to change color. They will set up and continue baking with the residual internal heat after they're pulled out of the oven.

Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. If you have any questions about flour measuring check out the YouTube video I made about it.

The cookies will be VERY soft just out of the oven so let them rest for a while on the baking sheets before transferring to a wire rack; when cooled they will be firm enough to handle and quite delicious.

Store in an airtight container for up to a week for delicious anytime treats.

Frequently Asked Questions

Why do They have fork marks?

Peanut butter cookies are denser than most and will not spread out in the oven very much and would not bake evenly if the fork marks were not there to flatten them out and really press them down.

How to Get the Perfect Fork Mark Pattern

To get the perfect fork mark/ crisscross pattern try using skewers instead of a fork. I used my trusty wooden skewers, snapped a few in half, lined four up and pressed down. It took more time but I got the picture-perfect cookies of my dreams. A fork works well too of course, try to use one with long tines. For a clean release pull the fork away instead of lifting up, or it you're using the skewers try twisting them.

What's the best peanut butter to use for these cookies?

For best results I use a smooth, salted peanut butter.

There's no need to use a sweetened peanut butter but if that's what you have on hand it will work just fine, you make want to decrease the sugar by 2 tablespoons though.

If you're using a natural peanut butter without stabilizers make sure to mix really well after opening the jar. The oil heavy top of that jar will make very runny cookies.

Any brand that you enjoy the taste of plain will be a great for this peanut butter cookie recipe!

Should You Chill the Dough Before Baking?

Nope, there're no need to chill the cookie dough but if you want to make the dough ahead and chill it the cookies will bake up just as nicely.

* Nutrition Disclaimer
If you've tried this easy peanut butter cookies recipe then don't forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!

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This ULTRA-easy peanut butter cookies recipe has the perfect balance of salty and sweet, and they melt in your mouth for a sure to please treat.

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I chose this recipe because it’s my favorite cookie.

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Soft and Chewy Snickerdoodle Cookies. The popular cinnamon-sugar soft and chewy sugar cookie recipe. Tips and tricks for making the best snickerdoodle cookie recipe that always receives rave reviews. The Best Snickerdoodle Cookie recipe that has been in the family for over 30 years!

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Emma Youngblood- Percy Jackson cookies(Blue cookies)

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Emma Youngblood- Percy Jackson cookies(Blue cookies)

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I chose this because I like to make special cookies from books and Percy Jackson's famous blue cookies is my favorite thing to make.

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I chose this recipe because its always fun when we make them and there easy to make.

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I chose this recipe because they’re my favorite cookies and very a simple treat.

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I choose this recipe because its an all around family favorite at my house. If you know me personally, you know that I love hot foods.

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Five simple ingredients in your slow cooker make this creamy, cheesy, zesty hot dip that tastes just like Buffalo chicken wings.

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I chose this because its easy to make and can be shared with people.

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I chose this recipe because its delicious, and somewhat easy to make.

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WATCH

Total: 1 hr 35 min

Active: 45 min

Yield: 4 to 6 servings

Nutrition Info

1. Preheat the oven to 350 degrees F.

2. Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.

3. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.

4. Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.

5. Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.

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Food Network's Ree Drummond shares this easy recipe for healthy, classic stuffed bell peppers.

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I chose this recipe cause its one of my favorite things to eat. And I like to cook stuff so its fun for me.

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This post is sponsored by my friends at Family Dollar.

Our days are rarely perfect. We clash with coworkers, fight traffic, experience loss, the list goes on. And when things turn sour, we often turn toward the things that make us the happiest. Family, friends, and food often rank high on the scale.

For many of us, comfort food is where our minds go. But what is comfort food? Simply put, it's food that makes us feel better. It's Mom's chicken soup. It's mac and cheese, a steaming bowl of grits or oatmeal, and grilled cheese sandwiches.

Comfort food is made up of dishes that hold memories for us. Comfort food makes us happy.

With the loss of our sweet family pet recently, comfort food has been on the menu a lot at the Little household. Sometimes a hearty stick-to-your ribs meal is just what the heart wants.

Yeah, yeah, calories... blah, blah, blah, but still. Calories don't count when your heart hurts, right???

For me, one of my favorite comfort foods is the classic chicken spaghetti. You know which one... Velveeta Cheese and Ro*tel tomatoes. Yep. That one. I just love the stuff.

And that chicken spaghetti made perfect sense when my friends at Family Dollar asked me to show y'all my favorite comfort food dish. It's funny because we live out of town a little and the closest thing to us is our Family Dollar store, so I always go by there to grab things for supper.

You'd really be surprised at the selection if you haven't been in one recently. They've got all the staples covered, and as you can see by this recipe, a whole lot more. I got everything for this recipe including the frozen chicken breast and the spices!

There's just something about this gooey, cheesy pasta with just a hint of spice that takes me back to my childhood. It's probably one of my all-time favorite dishes. One bite and I'm instantly taken back to my parents' worn oak dining room table. My spot was down at the end of the table and there was a bare spot where I spilled some nail polish remover one time trying to get a label off something.

They still have that same table and though Dad has worked to repair it, you can still see a little bit of the spot where I used to sit. I love sitting at that table now and thinking about all the happy times we have spent around it.

And I just love that this recipe makes a lot. When it's just the 3 of us, I'll divide it into two dishes and either freeze or share the extra one with my parents. And then there's the leftovers! In fact, I'm wishing I had some right now!

Ultimate Chicken Spaghetti

Author: Stacey Little | Southern Bite

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This post is sponsored by my friends at Family Dollar. Our days are rarely perfect. We clash with coworkers, fight traffic, experience loss, the list goes on. And when things turn sour, we often turn toward the things that make us the happiest. Family, friends, and food often rank high on the scale.

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I chose this recipe because it is one of the only things I can make without burning something.

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I chose this recipe because it is a treat you only get when it snows.

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Personally I like to make these chocolate chip cookies a lot because it's really simple and something my whole family can enjoy.

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The Best Chocolate Chip Cookie Recipe Ever

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I chose this recipe because it's one of my favorite drinks on holiday during the summer.

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This fruity frozen favorite is a surefire crowd-pleaser, especially in the summertime. Using frozen strawberries let's you skip the ice and makes the drink smooth and never watery. The fresh strawberries add extra flavor and keeps the drink from being too thick. After trying these, you'll have to keep yourself from breaking out the blender every Summer afternoon.

If you love this drink, then we think you'll really love our Strawberry Frosé!

Have you made this yet? Let us know how it went in the comments below!

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1/2 c.

fresh strawberries, chopped, plus more for garnish

1

(10-oz.) bag frozen strawberries, chopped

1. To a blender, add rum, fresh and frozen strawberries, and lime juice and blend until smooth.

2. Pour into two glasses and garnish with lime slices and whole strawberries.

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Strawberry Daiquiris Have Us Day Dreaming Of Summer

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This fruity frozen favorite is a surefire crowd-pleaser, especially in the summertime. Using frozen strawberries let's you skip the ice and makes the drink smooth and never watery. The fresh strawberries add extra flavor and keeps the drink from being too thick. After trying these, you'll have to keep yourself from breaking out the blender every Summer afternoon.

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I chose this recipe because I love macrons and I have made a few in my life but when I made these I fell in love with them and the flavor.

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I chose this recipe because I loved making it with my dad as a kid.

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Don't wait to indulge in a slice of red velvet cake, a homey classic treat that calls to mind Mom's best baking. Try one of these, our most popular red velvet cake recipes, today.

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I chose this recipe because me and my mom have made it every year during Christmas time.

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I chose this recipe because it is one of my favorite deserts to eat after dinner. Also me and my mom used to use this recipe all the time when I was little.

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Homemade Ice Cream is the quintessential summer treat, isn't it?

This homemade ice cream recipe can also be called the easiest (and best!) ice cream you will ever make or taste. I've been making this ice cream at least once a month for over 5 years now.

Can anyone ever turn down a scoop of rich and creamy vanilla ice cream? This ice cream recipe is the easiest once I make and it's adaptable for whichever add-ins you're craving.

I try to keep a stash of crumbled cookies, brownies, and other treats in the freezer so that I can toss in a few handfuls whenever I'm making a fresh batch of ice cream.
Don't miss our Ice Cream Maker Review for all the information you need to find the BEST Ice Cream Maker for your needs! Spoiler alert - our top-rated machine under $50 just might surprise you. It sure surprised me!
HOMEMADE ICE CREAM

While ice cream is a staple in our freezer year round, the add-in potentials for this particular ice cream are endless. I've filled this ice cream with chunks of brownies, bits of cookie dough, pieces of oatmeal cookies, and swirls of salted caramel sauce.

I've also topped this ice cream with warm chocolate sauce, and my favorite of all this simple berry sauce. There has yet to be a combination that we didn't love.

I probably don't even need to mention it, but this Homemade Vanilla Ice Cream is a pretty much dream come true for topping Southern Peach Cobbler, Grandma's Cherry Flop, an Old Fashioned Apple Crisp, or this Strawberry Rhubarb Crunch.

How To Make Homemade Ice Cream

With just five simple ingredients, you can have this smooth and creamy vanilla ice cream at your fingertips as well.

When I first started making homemade ice cream, I initially followed the recommended recipes and tried several custard-style ice creams. Traditionally, many ice creams begin with an egg custard.

While a custard base does make for an amazing ice cream, don't get me wrong, custard ice cream is rich as can be and I quickly found that it just isn't my thing.

Besides, I'll be honest, I like to make things simpler and not more complicated in the kitchen wherever possible.

When I discovered Philadelphia-style ice cream, it was a complete game changer. Philadelphia style ice cream is simply ice cream made with no eggs.

I've played with the basic ratios and the method over the past few years and I'm telling you now that this recipe is hands down, the BEST simple vanilla ice cream I have ever made.
The most popular question I get is whether it's possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!
Homemade Vanilla Ice Cream

This ice cream is dead simple. Stir everything together in a saucepan, simmer, Stir, Chill and Freeze; less than 10 minutes of actual prep time.

If I put the mixture together in the morning, refrigerate it, and then churn it in the afternoon, we are easily having this for dessert the same evening.

However, if you are in a rush, you can simply stir everything together cold and pour it into the machine. I can't deny that simmering it just long enough to dissolve the sugar and then cooling it again does makes it even better.

Truthfully though, I'm impatient about half the time, so I skip the simmer step frequently. This is fantastic ice cream however you make it.

This ice cream works beautifully in every ice cream maker I've tried. Hand crank, electric crank, freezer bowl, and ice cream compressor. Homemade Ice Cream turns out great in each one!

(And yes, I may have a wee bit of a thing for ice cream, because I have each of those machines and love them all!)

Ice Cream Recipes

Once you have an ice cream maker in your kitchen, get ready for all the ice cream recipes you can handle.

These recipes for Rocky Road Ice Cream, Cinnamon Ice Cream, Blueberries and Cream Ice Cream, and Cafe con Leche Ice Cream all need to be on your list to try. Fresh Mint Ice Cream is like no other mint ice cream you've tried in the past.

Sweet chunks of edible cookie dough fill each scoop of this rich and creamy Chocolate Chip Cookie Dough Ice Cream.

Raspberry Ripple Ice Cream by The View from Great Island and Peanut Butter Ice Cream by Pint Sized Baker both look delicious as well.

Homemade Ice Cream Recipe

1. Pour 1 cup of the cream into a saucepan and add the sugar, salt. Scrape the seeds of the vanilla bean into the pot and then add the vanilla pod to the pot.

2. Warm the mixture over medium heat, just until the sugar dissolves. Remove from the heat and add the remaining cream, milk, and vanilla. Stir to combine and chill in the refrigerator.

3. When ready to churn, remove the vanilla pod, whisk mixture again and pour into ice cream maker. Churn according to the manufacturer's instructions.

4. Transfer the finished ice cream to an airtight container and place in the freezer until ready to serve.

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{originally published 5/22/18 - recipe notes and photos updated 7/1/21}

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The Best (and Easiest) Ice Cream You'll Ever Make

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This homemade ice cream recipe can also be called the easiest (and best!) ice cream you will ever make or taste! Everyone LOVES it!

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I chose this recipe because pound cake is one of my favorite things to make.

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I chose cream puffs because they are one of my favorite deserts because I eat them a lot on cruises.

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I chose this recipe because it is me and my brothers favorite dessert, and it is very simple and easy to make.

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Super fudgy and dense cocoa brownies are gooey on the inside, have a crinkly top, and are made with just 6 ingredients in under 30 minutes! This easy recipe makes the BEST brownies and is

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I choose this recipe because it's my favorite and easy to make.

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Cajun Shrimp Pasta with a spicy and rich cream sauce.

This is a quick and easy dinner recipe with just the right amount of kick! Tender whole shrimp smothered in a quick and easy spicy cream sauce with just the right amount of perfectly cooked pasta. YUM!

CAJUN SHRIMP PASTA

Pin it to your DINNER BOARD to SAVE it for later!

Follow Self Proclaimed Foodie on Pinterest for more great recipes!

This Cajun Shrimp Pasta dinner recipe has everything you could possibly want. Tender and succulent shrimp is coated in the cajun seasoning which adds just the right amount of flavor. The cream sauce only takes a few minutes to come together and the pasta soaks up all the flavor.

There are two things I can always make for dinner that will have my family drooling: shrimp and pasta. On the nights when I go that extra mile and actually make homemade pasta, we all eat way too much because nothing quite beats the taste of fresh pasta. But, most nights call for a quick and easy dinner, so dried pasta from the store is in order.

I wasn't sure if my kids would like the cajun seasoning, and although it was more spicy than the foods they typically eat, they simply couldn't resist the fact that I made sauteed shrimp with pasta in a cream sauce. It's basically their love language. The apples don't fall far from the tree!

How to make Cajun Shrimp Pasta:

This really is a quick and easy dinner recipe perfect for a busy weeknight. Since there is little measuring and no chopping, the entire recipe can pretty much be cooked in the amount of time it takes to cook the pasta. That means that in 10-15 mintues, you can have a complete dinner.

This recipe starts by boiling the pasta in salted water. It's important to use a full tablespoon of salt in your pasta water because the salt will flavor the pasta. Before you drain the pasta, be sure to reserve some of the pasta water to thin out the sauce later, if needed.

While the pasta is cooking, saute the shrimp. They will cook quickly over relatively high heat. You'll remove the shrimp from the pan and set them aside and then use that same pan to make the sauce.

The cajun cream sauce is simply a mixture of heavy cream that you bring to a boil and parmesan cheese that melts in creamy smooth. There's enough cajun seasoning ont he shrimp and in the pan to give the sauce plenty of flavor. The sauce thickens within minutes and then you simply toss everything together to serve.

What to serve with Cajun Shrimp Pasta:

Since this recipe is rich and heavy, this pasta dish is wonderful with vegetables of some kind. Either a healthy green salad or a side of steamed broccoli or spinach goes great with this dinner. The Cajun Shrimp Pasta has so much flavor the the vegetable side dish you choose should be simple and light to help balance everything out.

What type of shrimp is best for Cajun Shrimp Pasta:

I always opt for wild caught shrimp over farmed shrimp. I find that there is a huge difference in taste and texture and it's worth it to eat wild caught.

Also, with shrimp, I most often recommend bigger is better. I'm not a fan of those teeny tiny bay shrimp. I prefer my shrimp be at least two bites worth.

Rather than buying fresh shrimp, I often buy frozen shrimp by the pound so that I always have some at the ready in the freezer!
This post was originally created for Centsless Meals where I was a contributor and has been updated with more fun facts and tidbits for your reading pleasure.

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Cajun Shrimp Pasta {Recipe and Video} | Self Proclaimed Foodie

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This is a quick and easy dinner recipe with just the right amount of kick! Tender whole shrimp smothered in a quick and easy spicy cream sauce with just the right amount of perfectly cooked pasta. YUM! Pin it to your DINNER BOARD to SAVE it for later!

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I chose gumbo because me and my dad make it together and it always turns out so delicious.

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I chose gumbo because me and my dad make it together and it always turns out so delicious.

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Start your gumbo with Zatarain's Gumbo Base and Gumbo Filè and prepare some Long Grain Parboiled Rice to create a more complete creole meal.

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I chose this recipe because I can easily make it and it is one of my favorite desserts

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The best Brownies recipe from scratch! They're so easy and perfectly delicious, plus they use pantry staples so you can make them on any day when those intense chocolate cravings strike. They're soft and tender, nicely gooey and chewy and perfectly chocolatey. A chocolate lovers dream come true!
Brownies Recipe

This is my go to brownie recipe and after one bite you'll see why! They have the perfect intensity of chocolate flavor, they're sweet and rich, and they're unbelievably satisfying.

And those little bits of melty chocolate chips in each bite will get you every time. This is how you do dessert. Nothing extravagant, just unadulterated cocoa meets sugar baked up into its superior form.

Plus with this method we're just back to old fashioned basics. A no-fuss recipe using a mixing bowl, a wooden spoon and everyday ingredients. The best things in life are often the simplest.

Homemade Brownie Ingredients

Unsalted butter - salted butter will work too just reduce salt to 1/8 tsp (and don't forget to cover bowl when melting as salted butter splatters more).

Granulated sugar - for a little extra chewiness you could try it with half brown sugar.

Salt - table salt or sea salt work great. If using sea salt use a heaping 1/2 tsp because crystals are usually a little bigger.

Eggs - 3 is the perfect amount to help bind the brownies together.

Vanilla - I like to use a fair amount here for a boost of complimenting flavor.

Unbleached all-purpose flour - if bleached flour is what you have on hand it will work too, I'm trying to use unbleached flour more as it's not chemically treated so it seems like a smarter option and it tastes better.

Unsweetened cocoa powder - standard unsweetened cocoa powder or dutch process cocoa both work great for this recipe.

Chocolate chips - you can use any intensity you prefer even bittersweet, my family likes milk chocolate chips and they offer that nice crackly top on the brownies with the extra sugar.

How to Make Brownies

Preheat oven to 300 degrees.

Prepare baking dish: spray and 8 by 8-inch baking dish with non-stick cooking spray, set aside.

Melt butter: place butter in a large microwave safe bowl. Heat in microwave until just melted.

Mix in sweetener and salt: Stir in sugar and salt, let cool slightly if warm.

Mix in wet ingredients: add in eggs and vanilla. Break yolks and stir with wooden spoon just until blended.

Mix in dry ingredients: add in flour, cocoa powder and chocolate chips. Fold and stir mixture with wooden spoon just until combined.

Add batter to pan: pour into prepared baking dish. Spread into an even layer. Bake in preheated oven just until barely set, about 40 - 46 minutes (toothpick may have a bit of sticky batter, careful not to over-bake).

Cool before cutting (if you can wait!): let cool completely on a wire rack then cut into individual squares. Store in an airtight container at room temperature.

How Can I Make a Small Batch of Brownies?

This recipe is actually based off a reader favorite, my Small Batch Brownies it makes just 3 so if you don't want a big pan-full to temp you they try the loaf pan size instead.

Can I Double the Recipe?

I actually don't recommend doubling, rather I'd add 1/4 the amounts and bake in a 13 by 9-inch pan. Using 1 cup butter, 2 cups sugar, 3/4 tsp salt, 4 eggs, 1 Tbsp vanilla, 3/4 cup + 2 Tbsp flour (scoop and level), 3/4 cup cocoa and 1 cup chocolate chips.

How to Store Brownies:

Store brownies at room temperature in a well sealed airtight container so they don't dry out. They are best enjoyed within 2 days but they should keep well 4 - 5 days.

Can I Freeze Brownies?

Yes, for a longer shelf life brownies can be frozen for 2 months wrapped in parchment or foil and sealed in an airtight resealable bag. Or refrigerate for about 8 days. Let brownies come to room temperature before enjoying.

Tips for the Best Brownies:

Use good quality ingredients it will only taste as good as the ingredients you put into it.

Add plenty of butter. This makes them fudgy and rich. A generous 3/4 cup is perfect.

Don't be shy with the cocoa. We want chocolate flavor! 9 Tbsp is a nice mid-level intensity you can also do 2/3 cup spoon and level cocoa it's just less messy measuring in spoons.

Better yet use a kitchen scale and measure in grams. Gram measurements are more accurate than cup measurements and will give you the most consistent results.

Use a low oven temperature. Cooking at a low 300 degrees means brownies won't be overly puffy and cakey.

If you can wait to let them cool at least partially they'll have a chewier texture and they'll cut cleaner.

Serve dusted with powdered sugar if you want to be fancy :). My family loves them this way.

Don't forget the milk. Freshly baked brownies just aren't the same without a glass of ice cold, whole milk.

More Brownie Recipes You'll Love:

Brownies

The best Brownie recipe from scratch! They're so easy and unbelievably delicious, plus they use pantry staples so you can make them on those days when those intense chocolate cravings strike. They're soft and tender, nicely gooey and chewy and perfectly chocolatey.

* Percent Daily Values are based on a 2000 calorie diet.

Preheat oven to 300 degrees. Spray and 8 by 8-inch baking dish with non-stick cooking spray, set aside.

Place butter in a large microwave safe bowl. Heat in microwave until just melted. Stir in sugar and salt, let cool slightly if warm.

Add in eggs and vanilla. Break yolks and stir with wooden spoon just until blended.

Add in flour, cocoa powder and chocolate chips. Fold and stir mixture with wooden spoon just until combined.

Pour into prepared baking dish. Spread into an even layer. Bake in preheated oven just until barely set, about 40 - 55 minutes (toothpick may have a hint of sticky batter, be careful not to over-bake).

Let cool completely on a wire rack before cutting into squares. Store in an airtight container at room temperature.

*If you only have salted butter on hand that will work fine too just reduce salt to 1/8 tsp.

**Regular or dutch process cocoa works great in this recipe. If it's easier for you 9 Tbsp cocoa scooped and leveled will give you the same weight as 2/3 cup spooned and leveled.

**For more intensely chocolatey brownies you can reduce flour by 2 Tbsp and increase cocoa powder by 2 Tbsp.

**If cocoa is clumpy sift it first.

***Milk chocolate chips give the crackly top. But use whatever intensity you like best, even bittersweet chocolate chips will work great. You can omit them if you don't have any on hand.

A 9 by 9-inch pan will work great too just reduce baking time, it will take about 34 - 36 minutes.

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Best Brownies Recipe {Quick and Easy!} - Cooking Classy

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The best Brownies recipe from scratch! They're so easy and perfectly delicious, plus they use pantry staples so you can make them on any day when those intense chocolate cravings strike. They're soft and tender, nicely gooey and chewy and perfectly chocolatey. A chocolate lovers dream come true!

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I chose cinnamon rolls because I was in the mood to eat some and will be making them soon.

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I chose this recipe because it was the first easy non oven based dessert I could make by myself. It is also really good and fun to make.

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I decided to choose these cookies because my grandparents would make them frequently and i haven't been able to see them in a long time.

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I chose brownies because I always wanted to make brownies with my mom, and this looked like it would taste amazing.

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I chose this recipe because it is my great great grandmothers and we make them all the time :)

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I chose this recipe because it is a desert my mom always makes for a holiday.

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There's nothing like a freshly baked sweet potato pie to usher in the holiday season. The autumnal dessert just tastes like home, doesn't it? This top-rated sweet potato pie recipe, which is subtly spiced with ingredients you probably already have on hand, has been beloved by the Allrecipes community for decades.

Learn how to make, store, freeze, and serve the best sweet potato pie of your life with this community favorite recipe.

Sweet Potato Pie Ingredients

If you have fresh sweet potatoes and a few kitchen staples, you likely have everything you need to make this homemade sweet potato pie.

Sweet potato: This recipe calls for a pound of whole sweet potatoes. Fresh produce will give you the deepest, richest flavor. If you're in a rush, you can substitute canned sweet potatoes (just be sure to drain them first).

Butter: Like so many baked goods, butter is essential to sweet potato pie. It adds moisture, flavor, and texture to the custard filling.

Sugar: Obviously, granulated sugar adds sweetness. It also helps keep the pie filling soft by locking in moisture.

Milk: Whole milk serves as the liquid base that's essential for dissolving the dry ingredients and creating a cohesive filling. It also adds creamy flavor and texture.

Eggs: Traditional sweet potato pie has a custard filling, which means the filling relies on eggs (particularly the yolks) to bind the ingredients together. Make sure to allow the eggs to come to room temperature before incorporating them into the mixture.

Cinnamon, Nutmeg, and Vanilla
Vanilla extract and warming spices like cinnamon and nutmeg are responsible for the cozy flavor that you likely associate with sweet potato pie. For extra flavor, consider adding a touch of ginger or allspice.

Unbaked Pie Crust: Use our top-rated Butter Flaky Pie Crust for guaranteed delicious results. Of course, a frozen or refrigerated crust will work in a pinch.

Sweet Potato Pie vs. Pumpkin Pie

Sweet potato and pumpkin pies are both autumnal desserts that are popular during the cooler months, particularly during the holiday season.

Pumpkin pie has a milder flavor that's typically flavored with a lot of spices. Sweet potatoes are naturally a bit sweeter and flavorful, so sweet potato pie doesn't usually feature as many spices.

Pumpkin pie is also generally quite dense, while it's sweet potato-based counterpart is slightly more airy.

How to Make Sweet Potato Pie

It's easier than you think to make a bakery-worthy sweet potato pie. You'll find the full recipe below, but here's a brief overview of what you can expect:

1. Boil and drain the sweet potatoes, then peel off the skins.

2. Use a hand mixer or blender to combine the sweet potato flesh with the other ingredients.

3. Bake the mixture in the unbaked pie crust and bake until a knife or toothpick comes out clean.

Can You Make Sweet Potato Pie Ahead of Time?

Yes, you can make sweet potato pie ahead of time! It's a great idea if you're prepping for a holiday and want to conserve oven space on the big day.

How to Store Sweet Potato Pie

Store sweet potato pie in the fridge, covered tightly in storage wrap or aluminum foil, for three to four days. You should refrigerate the pie as soon as it has cooled to room temperature.

Can You Freeze Sweet Potato Pie?

You can absolutely freeze sweet potato pie - and you should if you want to get a jump-start on holiday baking.

To freeze sweet potato pie, bake it in an aluminum pie plate (aluminum is thinner than ceramic alternatives, so it will help the pie freeze faster and prevent the development of ice crystals). Cover the cooled pie in several layers of storage wrap. Top the storage wrap with a layer of aluminum foil.

Thaw in the fridge overnight.

Allrecipes Community Tips and Praise

"This pie lasted all of about 5 minutes in my house," says CALLMEVAN. "Everybody enjoyed a change from the usual pumpkin pie."

"Smells terrific while it's baking and the taste is amazing! We topped ours with real whipped cream mixed with a little vanilla."

"This is a wonderful recipe," raves Geri. "The first time I followed the directions exactly. It was really good. The second time I used the blender to mix all of the ingredients and it was even better."

Editorial contributions by Corey Williams

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This homemade sweet potato pie is a Southern recipe that's easy to make with boiled sweet potatoes. Try it, it may just be the best you've ever tasted!

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I chose this recipe because my aunt and grandma used to make it all of the time for me. I updated this recipe myself to fit the ingredients i usually have at my house.
https://docs.google.com/document/d/1tHvuSSpGe0_js-acT6XDFjH8r5aIFWiTXL4et99XkXo/edit?usp=sharing

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Evan Tilghman- mini cheese cake  i chose this recipe because  cheese cake is my favorite 

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Evan Tilghman- mini cheese cake  i chose this recipe because  cheese cake is my favorite 

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I chose this recipe because me and my sisters like to bake these cookies with my mom.

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I chose this recipe because it represents family whenever we make this because we can't always go see them because they live so far away.

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I chose this recipe because whenever winter comes along or its cold outside my mom always makes hot chocolate and we sit by a fire and watch movies

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I chose this recipe because it's always my favorite thing to eat when I go down to New Orleans.

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Baker by Nature New Orleans-Style Beignets Recipe - The Best Beignet Recipe

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I chose this recipe because lava cake is a good desert.

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Get Chocolate Lava Cakes Recipe from Food Network

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I chose this recipe because strawberry cheesecake is my favorite dessert, and I’ve made it a lot.

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This strawberry cheesecake recipe is amazing! My creamy and light classic cheesecake recipe is finished off with a delightful strawberry topping. The cheesecake is nestled in a simple graham cracker base that adds a touch of texture to each bite. Who needs the Cheesecake Factory?

Recipe Details

Taste - Rich, vanilla flavored cheesecake with the sweetness of strawberries.

Texture - Silky smooth and creamy with a crunch from the graham cracker crust.

Ease - Cheesecakes are quick to assemble but can be temperamental when baking.

Time - From start to finish, including chilling time, it is about 4 hours 15 minutes.

My Favorite Strawberry Cheesecake

It's no secret that I love a silky smooth cheesecake. I've made several of them over the last few years. One of my secrets is the hot water bath. It keeps the cheesecake top from cracking.

My most popular cheesecake recipe on this site is a luscious Nutella cheesecake and followed by that is my favorite triple chocolate cheesecake. You guys seem to love cheesecakes as much as I do.

Cheesecake is a decadent, delicious and well-loved desserts. It's impressive and delicious. Don't be nervous about trying to make this! It's really not difficult and it is well worth any effort.

Today, with summer around the corner, we're celebrating my supremely creamy cheesecake which I've topped it off with a homemade fresh strawberry topping. This has been my go-to cheesecake recipe for many years now. It's absolutely delicious.

There's really nothing fancy with today's recipe. It's simple, light, and fresh. Not that I'm suggesting you do this, but you might even be able to enjoy more than one slice without feeling bogged down and heavy.

Depending on where you live, strawberries are coming into season in a matter of days or weeks. Truly, there is no better way to highlight this bright red, juicy summer fruit than to make a strawberry topping for cheesecake.

If it's too hot to make a baked cheesecake, give this no bake strawberry cheesecake a try! It's just as delightful.

How do you make a cheesecake base?

The crust for this strawberry cheesecake is made with graham cracker crumbs, sugar, and melted butter. Mix all this together in a large bowl until the mixture resembles wet sand.

Press the crumb mixture into the bottom and halfway up the sides of a springform cake pan. Bake it in a 350°F oven for 10 minutes then let it cool completely.

Main ingredients for strawberry cheesecake

Cream cheese - Choose a high-quality, full-fat cream cheese for the best results.

Sugar - Regular granulated sugar works best for baked cheesecakes.

Sour Cream - The secret ingredient to light and creamy cheesecakes.

Strawberries - Pick ripe strawberries to use for the sauce. They'll taste much better if they are in season!

How to Make Strawberry Cheesecake

Step 1: Make the Graham Cracker Crust Base

Combine cream cracker crumbs, sugar, and melted butter. Press the crumb mixture in the bottom and up the sides of a 9-inch springform pan. Preheat the oven to 350°F and bake for 10 minutes. Set aside to cool.

Step 2: Make the Creamy Cheesecake Filling

Beat the cream cheese with an electric mixer until smooth and creamy. Beat in the sugar, sour cream, salt, and vanilla extract until well combined. Gently stir in lightly beaten eggs.

Pour the filling over the prepared crust and set it inside a water bath. A water bath is just a pan of water placed in the oven in which you put the cake pan during baking. It ensures the cheesecake bakes at an even temperature and keeps the top of the cheesecake from cracking.

Bake in a 300°F oven for 1 hour then turn the oven off and let the cheesecake sit in the oven for another hour with the door closed.

Remove the cheesecake from the oven and set it on a wire rack to cool completely then refrigerate for 4 at least 4 hours or overnight.

Step 3: Make the Strawberry Topping

Puree fresh strawberries with cornstarch using a blender or a food processor. Add the puree and sugar to a medium saucepan and cook over medium heat until thickened. This may take anywhere between 10 to 20 minutes.

Once thickened, stir in the chopped strawberries and set aside to cool. Top the cheesecake with the strawberry sauce just before serving. You can cover the entire cheesecake with the strawberry topping or you can drizzle it over each piece if you are serving pieces individually.

Tips for The Best Strawberry Cheesecake

Read my post on how to make the best cheesecake recipe for full details on how to achieve a creamy texture and zero cracks.

Plan ahead. Cheesecakes take time to prepare and must refrigerate for several hours once finished.

Don't overbeat the filling. It can cause cracking.

More Strawberry Recipes

Did you try this recipe? I would love for you to leave me a 5-star rating or comment. This way, I have a better understanding of which recipes you like and can create more of them.

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You can also shop my favorite baking tools. Thank you so much for your support!

Ingredients

For the crust

2 cups (200 g) graham cracker crumbs, about 2 sleeves

¼ cup (50g) granulated sugar

6 tablespoons unsalted butter, melted

For the filling

32 ounces (904 g) cream cheese, room temperature

1 ⅓ cups (266 g) granulated sugar

1 cup (227 g) sour cream, room temperature

1 tablespoon vanilla extract

¼ teaspoon salt

4 large eggs, room temperature, lightly beaten

For the sauce

16 ounces (400 g) whole strawberries, diced

2 tablespoons cornstarch

1 cup (200 g) granulated sugar

2 teaspoons vanilla extract

⅛ teaspoon salt

2 cups (334 g) finely chopped strawberries

Instructions

Make the crust

1. Move the oven rack to the lower third position and heat the oven to 350°F. Wrap the outer bottom of a 9-inch springform pan tightly with aluminum foil.

2. Combine the graham cracker crumbs, sugar, and melted butter. Press the crumb mixture into the bottom and about 2-inches up the sides of the pan. Bake for 10 minutes. Set aside to cool while you make the filling.

Make the filling

1. Reduce the oven temperature to 300ºF.

2. In a large mixing bowl beat the cream cheese with an electric mixer until smooth and creamy, about 1 minute.

3. Add the sugar and sour cream, beat until well combined. Add the vanilla and salt, beat on low speed until smooth.

4. Using a silicone spatula, gently stir in the eggs just until combined. Pour the batter over the prepared crust.

5. Fill a roasting pan with a few inches of boiling water and place the cheesecake in the center.

6. Bake for 1 hour, OR until the edges are set and the center is slightly jiggly. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour.

7. Remove the cheesecake from the water bath and place it on a wire rack. Run a small knife around the outer edge of the cheesecake to loosen it from the pan and leave it to cool at room temperature for about 1 ½ hours. Cover andrefrigerate for at least 4 hours or overnight.Remove the sides of the pan And transfer the cheesecake to a serving platter.

Make the sauce

1. Add the diced strawberries and cornstarch to the bowl of a food processor and process until smooth. Transfer to a medium saucepan and add the sugar.

2. Cook over medium heat, stirring constantly until thickened, about 15 minutes.

3. Remove from heat and stir in the vanilla, salt, and chopped strawberries. Set aside to cool for about 40 minutes, stirring occasionally.

4. Spread the topping evenly over the cheesecake or over individual slices just before serving.

Notes

Oven temps can vary which means your cheesecake may need more time to bake. You'll know it is done cooking when the outer edges of the cheesecake feel firm to the touch while the center looks wet and jiggles when shaken. If the cheesecake doesn't look this way after an hour of cooking, let it cook until it does. Then you can turn the oven off and let the cheesecake rest for another hour in the oven.
Prevent a soggy cheesecake! Read through my helpful tips on how to prevent the water bath from leaking.

Make ahead tip

1. The cheesecake will keep for up to 4 days covered and stored in the refrigerator.

2. The cheesecake can be frozen for up to 3 months. Thaw overnight in the refrigerator.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

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Mention @introvertbaker or tag #introvertbaker!

Watch the strawberry cheesecake web story!

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A light and creamy cheesecake topped with sweet strawberry sauce topping. It's undoubtedly the best cheesecake you'll ever have.

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I chose this recipe because this is something that me and my grandma make whenever she visits, so this cake has a special meaning to me.

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This recipe seemed to be very nice and the ingredients used were ingredients that were available.

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The Best Chocolate Cake Recipe - A one bowl chocolate cake recipe that is quick, easy, and delicious! Updated with gluten-free, dairy-free, and egg-free options!
The best chocolate cake recipe. Ever? There are plenty of claims for the best chocolate cake recipe. I get that. But with one bite of this decadent, moist chocolate cake with chocolate frosting, every single person around the table commented that this was the best chocolate cake they'd ever tasted.

So as for my house, this chocolate cake recipe now holds that honor.

As the compliments continued, I didn't begin to tell them how easy it was to make.

In all honesty, it is probably one of the easiest cakes I've made in a long time, really, but I just smiled and thanked them.

As we continued on gobbling up the cake, drinking our coffee or iced cold milk, the compliments just kept coming.

Then the requests for the recipe started.

That's generally when you know that folks really like what you've made if they ask for the recipe and tell you for what event they plan to serve it.

As a cook, that really is one of the highest compliments you can receive - well, at least in my book.

The Best Chocolate Cake Recipe Ever

It was great to hear that they thought the cake was just as good after their last bite as they thought it was with their first.

Here's another great thing about this recipe. The cake batter really can be made in a bowl without the use of a heavy duty mixer. Of course, that just makes things easier, but this is easily a recipe my Grandmother would have enjoyed making in her tiny kitchen with a whisk and a bowl. And I'm sure it would have turned out perfectly, too.

I'm not going to kid you, this makes a very rich, moist chocolate cake recipe. So if you are a faint of heart chocolate cake person, this is not the cake for you.

Based on the Old Fashioned Hershey's recipe, I sort of went a bit heavy-handed with some changes testing cake after cake until I got it just the way I wanted it, but the end result was oh so worth it.

The few crumbs left on plates gave that away.

One of the ingredients that really made this cake recipe come to life, in my opinion, was the addition of espresso powder in both the chocolate cake and in the chocolate frosting.

If you've not tried a bit of espresso when baking with chocolate, you really should.

The espresso works to elevate the flavors in much the same way as vanilla extract and I now think of it as an essential part of my spice cabinet.

Espresso powder is easy to find at the grocery store or even online if your grocer doesn't stock it normally, but I use it fairly frequently and it can become a little pricey. I've started making my own homemade espresso powder and since I have I'm not looking back! It is so easy to make and have on hand!

Believe me when I say, it is very much worth the effort to have just for those times you are baking with chocolate!

So my friends, if you have a chocolate cake lover in your midst, make them this cake. If they've had a bad day this is certainly something that will brighten it for them. If they've had a great day, then this chocolate cake is a great way to celebrate with them!

Let me just say again, this amped up classic chocolate cake + this Chocolate Buttercream Frosting Recipe = the best chocolate cake I've ever had!

How to Make Ahead and Store the Homemade Chocolate Cake:

Both the cake and the chocolate frosting can be made ahead. Allow the cakes to cool completely, wrap them well in plastic wrap and place each layer into a gallon zip top freezer bag. Freeze the cake layers for up to one month.

To frost the cake, simply remove from the freezer and allow to thaw in the refrigerator with wrapping intact. Then, frost the cake once it has completely thawed.

Store the cake at room temperature on the counter. I like to store under a cake dome to keep the cake fresh.

Chocolate Cake Modifications You May Be Interested to Know About:

Note that I have updated the recipe to include some additional ingredients that I have tested through the years. I have found that this chocolate cake is even more versatile than I originally imagined! I've listed some of the modifications I've tested that I think may be of interest to you.

As a Gluten-Free Chocolate Cake Recipe:

To make the cake as a gluten-free chocolate cake recipe, I've successfully used an equal amount of gluten-free flour in place of the all-purpose flour listed in the recipe.
As a Dairy-Free Chocolate Cake Recipe:
To make the cake a dairy-free chocolate cake recipe, I've used almond milk as well as coconut milk in place of the dairy. While not dairy-free, I've also used buttermilk in place of the milk with great results.

As an Egg-Free Chocolate Cake Recipe:

To make the cake an egg-free chocolate cake recipe, I've used 2/3 cup of unsweetened applesauce in place of the 2 large eggs in the recipe. You will note that you may have to bake the cake just a few minutes more. Be sure to check with the skewer for doneness.

I've also used Bob's Red Mill Egg Replacer with great success.

To Use Butter and Other Oils:

I've additionally tested the chocolate cake recipe with additional oils, as well as butter. I've tested using an equal amount of melted coconut oil to the vegetable oil called for in the recipe. I've also tested using the same volume of melted butter in place of the oils in the chocolate cake. While it does make the cake texture slightly different, it is still mighty delicious and worth trying if you'd prefer to use butter in place of oils in your chocolate cake.

Whew! See what I mean! This is the chocolate cake of everyone's dreams, I think!

The Best Chocolate Cake Recipe {Ever}

Review Recipe
Print Recipe
Do let me know how you like it.

Here are a few additional ways I like to make this cake!

If you are looking for cupcakes from this recipe, I've shared my recipe for the best chocolate cupcakes with vanilla buttercream frosting for ya. This recipe makes a perfect dozen so that you can scale the recipe to make as many chocolate cupcakes as you need! Talk about easy! 🙂

I love this version! It is a delicious, scaled-down version that is just the thing for potlucks, reunions, tailgates, and travels perfectly! I've also scaled-down the frosting so that has the frosting to cake ratio that my family prefers. It is a definite winner!
Large Chocolate Sheet Cake
Scaled for a crowd, this recipe bakes beautifully in a rimmed baking sheet and is perfect for all sorts of get-togethers. Think of it as the 9×13's big brother! 🙂 This recipe features Fudge Icing, but you can definitely substitute the icing for whatever you fancy!

And there you have it. There are so many ways to enjoy this delicious cake. Practically one for whatever need you might have. But, if I've missed one, be sure to let me know and I'll work on it for you! 🙂

PS - Many of you have asked me if there is a way to make a Vanilla Cake Recipe that is just as delicious as this chocolate. Well friends, I've tested and tested and tested and now can proudly say - YES! It is definitely the best Vanilla Cake I've ever tasted, too! 🙂

Enjoy!
Robyn xo

This post contains affiliate links.

From the Add a Pinch recipe archives. Originally published 2012.

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The Best Chocolate Cake Recipe {Ever} - Add a Pinch

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The Best Chocolate Cake Recipe - A one bowl chocolate cake recipe that is quick, easy, and delicious! Updated with gluten-free, dairy-free, and egg-free options! The best chocolate cake recipe. Ever? There are plenty of claims for the best chocolate cake recipe. I get that.

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Emma Claire Story-Pineapple Orange Punch

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Emma Claire Story-Pineapple Orange Punch

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I chose this recipe because my two favorite fruits are pineapple and oranges. I also chose this recipe because I have never drank anything like it.

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This easy Pineapple Orange Punch is a delicious drink that you can serve at any type of party. Fresh berries, fruit juice, and Sprite makes a delicious kid-friendly party drink.

I have come to the realization that I am old. Ok, maybe not really that old, but I'm heading that direction quickly. How do I know this you ask?

Well, there are few things that I have started to notice about myself that indicates old age is rapidly approaching. Don't get me wrong. I still feel young at heart, so I have that going for me.

Plus, we work out consistently and eat right most of the time, so that helps.

It has been a good month of indulging on holiday sweets and treats and going out to eat with our family, but I think it is a good time to start making a Triple Berry Orange Smoothie and some Broccoli Cheese Egg Muffins for breakfast instead of muffins and donuts!

How do I know old age is approaching? Well, I have multiple creaks and groans in my bones and muscles every morning as I get up out of the bed.

Each morning I am finding new wrinkles on my face and gray hairs on my head. And then there is the fact that any little obnoxious sound gets on my nerves.

The other day, I was trying to work and all I could hear was the bathroom fan running. I could not concentrate until I got up and turned that annoying fan off. Peace and quiet is where it's at!

The biggest indicator that I'm old though is that I cannot stay up late anymore. I used to be the biggest night owl because my brain would work best late at night.

But now, 10 pm hits and I just cannot keep my eyes open any longer. Of course, that might have a little bit to do with the early morning workouts. But I think the fact that I'm getting older is part of the problem.

Not being able to stay up late could be a potential problem for New Year's Eve. It's ok if I just celebrate at 9 pm, right?

And what better way to celebrate than with a recipe for punch. Trust me, you want a glass of this Pineapple Orange Punch. An easy punch recipe made with Sprite is just the thing. Ok, ok, so maybe adding some spirits would be better.

We usually have children running around our house though, so a non-alcoholic party punch recipe is one that everyone can enjoy.

Tips for making Pineapple Orange Punch:

Stir together the three kinds of fruit juices in a large pitcher or bowl to make the best party punch. Chill this mixture in the refrigerator until time to serve it.

Pour the Sprite in right before serving, so it does not lose the fizz.

Float some fresh blueberries, raspberries, and orange slices in the pitcher or bowl, and the punch is ready to drink right away.

Add a slice of orange to each glass and a cute straw to give this Pineapple Orange Punch a pretty pop of color and flair.

If you are having a big crowd, double or triple the punch recipe.

You can freeze some of the juice and fresh fruit in a mini bundt pan to create a fun ice ring. Float this ring in the punch bowl to keep the party punch chilled longer.

Other recipes that would be great for New Year's Eve parties:

Fresh veggies and garlic add plenty of flavor to this easy Tomato Basil Cheese Ball. Serve it with an assortment of crackers or pretzels.

These easy Turkey Club Pinwheels are full of meat and cheese. Little pinwheels are a delicious appetizer that you can make ahead of time for parties.

A pitcher of this Sparkling Cranberry Apple Punch makes an easy party punch that the kids can enjoy too!

A few ingredients and a few minutes are all you need to make a batch of this Easy Homemade Salsa. It's perfect with a bag of tortilla chips.

Enjoy this Cranberry Pineapple Punch while you ring in the New Year. The frozen berries and lime slices make it so pretty for the holidays.

These little Blackberry Brie Bites are a delicious little snack to add to appetizer trays. Melted cheese and jelly pairs so well together.

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CLICK HERE TO PIN THIS RECIPE FOR LATER! *The post and recipe for this Pineapple Orange Punch was first published on December 30, 2015. The pictures and post has been updated and republished on December 28, 2018.

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This easy Pineapple Orange Punch is a delicious drink that you can serve at any type of party. Fresh berries, fruit juice, and Sprite makes a delicious kid-friendly party drink. I have come to the realization that I am old. Ok, maybe not really that old, but I'm heading that direction quickly.

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I choose this recipe because I like these three ingredients combined into one.

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I chose this recipe because I personally like spicy foods and this dish can be seasoned to anyone liking.

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Creamy Cajun Shrimp Pasta with Sausage is easy to make weeknight one pot pasta dish! With only 40 minutes of total work, this shrimp pasta dinner recipe is simple, fast and delicious!

Quick and easy dinner is always something I have on my mind. I happen to love shrimp and sausage combination because it's so flavorful and delicious. Besides, there's nothing better than having a restaurant quality pasta dish on the table for my family and friends! This creamy pasta dish disappeared quickly from our dinner table!

If there is one thing I can always count on my family to eat it is my Cajun food. We love this traditional Southern shrimp pasta recipe in our house! I always make it with large shrimp and smoked sausage. By the way, I like to use Andouille sausage. We recently had some company over for dinner and this creamy sausage pasta became a huge hit! It is a family favorite Southern shrimp pasta recipe! This easy sausage pasta recipe is so vibrant with flavor! And I like that this delicious, creamy shrimp pasta is ready in less than 40 minutes!

Because the Cajun sauce is homemade, it is so much better than anything in a jar! And so incredibly simple! The cooking time for this creamy shrimp pasta recipe is only 40 minutes as it all comes together pretty quickly. And if you enjoy eating Cajun as much as we do, you might also like this Cajun themed Instant Pot Chicken and Rice. Yes, I made it Cajun as well!

What kind of Cajun seasoning should I use

This is Sodium Free Cajun seasoning that I like to use just because it gives me control over the amount of salt I am consuming. Be aware that various Cajun seasoning brands contain significant amount of sodium. Therefore always be sure to check the Nutrition Facts on the spice blends to see if they contain sodium. I have seen blends with as much as 300 mg sodium in 1/4 teaspoon. Please choose a blend with little or no salt as the one I listed above.

There are many other low sodium options for Cajun seasoning in your local grocery stores! Just be sure to check the labels!

What is closest to Cajun seasoning?

Definitely Creole seasoning. To recreate the heat found in many Cajun seasoning blends, what you can do is simply add cayenne pepper to the blend or use fresh or dried chili peppers elsewhere in the recipe. This way you can use Creole seasoning as a 1:1 substitute for Cajun seasoning.

I like to use this Creole Seasoning: Tony Chachere's Original Creole seasoning

HOW TO MAKE CAJUN SHRIMP SAUSAGE PASTA:

You will start by adding olive oil in a large skillet.

Then you will cook your seasoned shrimp until browned. Remove it from the pan.

Next you will add sliced sausage to the same pan and brown it. Remove it from the pan as well.

Then, you will cook your diced onions, bell peppers, and garlic until softened. You will only need about 5 minutes.

While they are cooking, you will start preparing your pasta by boiling some water.

Now, back to the sauce. The next step is to pour in crushed tomatoes, chicken stock and heavy cream into the pan. Bring to a simmering point.

While the sauce is simmering, add your Parmesan cheese. You finished the sauce work!

Now let's complete the assembly. Once you cook the pasta, add it to the pan with Cajun sauce.

At this point you will also add your shrimp and sausage back to the pan and reheat them. If you like your sauce a bit thicker, you may want to add extra Parmesan. But keep in mind that the sauce will thicken as it sits.

How do you make Cajun Pasta with shrimp?

I cooked shrimp just pink enough. This is what my shrimp looked like. Perfect for creamy shrimp pasta! Then I emptied the skillet and added my sausage. And just like the shrimp I cooked the sausage just till brown enough. It will be delicious in creamy sausage pasta! Finally, I made the creamy Cajun sauce. You can use either Cajun or Creole seasonings to make it. I like to use this Louisiana Cajun Seasoning or this Original Creole Seasoning. This sauce is delicious!!! While I was making it, I already knew it was going to be a hit. All you need to do now is combine all three. And then add cooked pasta. Sausage and shrimp pasta is done! This Cajun shrimp pasta is so decadent and yet easy! And the flavor is out of the world. It is restaurant quality pasta dish that you can make right at home.

If you like spicy food and more, you can always follow us on FACEBOOK where we share the tastiest recipe videos. And if you enjoy Cajun and pasta, I do have a few other Cajun pasta recipes on this website. For example, my family loves our Louisiana Chicken Pasta and Cajun Chicken Pasta.

Creamy Cajun Shrimp Pasta with Sausage

What a delicious Cajun recipe! You can make it in about 40 minutes!

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Creamy Cajun Shrimp Pasta with Sausage is easy to make weeknight one pot pasta dish! With only 40 minutes of total work, this shrimp pasta dinner recipe is simple, fast and delicious! Quick and easy dinner is always something I have on my mind.

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Martha Thomas- Christmas Tree Pull Apart Bread 

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Martha Thomas- Christmas Tree Pull Apart Bread 

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I chose this recipe because I had made this for my parents for a dinner party, and the guests liked it a lot, because it was really good.

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Christmas Tree Pull-Apart Bread Recipe by Tasty

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Here's what you need: cream cheese, sour cream, club house ranch seasoning, frozen spinach, thin crust pizza dough, pesto, unsalted butter, garlic, club house italian herbs, parmesan cheese, marinara sauce

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I chose this recipe because it is a great meal for dinner and i love it so much, i like shrimp, and it's just like chicken fried rice but with shrimp.

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I chose this recipe because it was the first result on google, everyone can make it, and it meet the requirements. https://www.allrecipes.com/recipe/23891/grilled-cheese-sandwich/

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I chose this recipe because it is great for breakfast and a snack. My grandmother and my mom have both been taught this recipe from my great grandmother so it is a family tradition to learn this recipe and find a way to perfect it.

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I choose tea kettle cakes because they look fascinating.

The Website:
https://www.google.com/amp/s/cakejournal.com/tutorials/teapot-cake/%3famp

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I use this recipe on everything dessert related. It's really good!

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Cream Cheese Frosting II | Recipe | Dessert recipes, Desserts, Cream cheese frosting

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Aug 3, 2019 - This cream cheese frosting is perfecting for icing pumpkin bread, carrot cake, chocolate cake, and cookies. Plus it uses only four ingredients!

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I chose chili because it has been cold and after you come in from the snow it warms you up from the inside.

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I chose this recipe because its my favorite desert and easy to make.

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I chose this due to the fact I eat a similar type of mac and cheese for breakfast (say what you want about that).

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A delicious, baked, three-cheese ‘mac and cheese’ pasta dish the whole family will love!

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I chose this recipe due to the unlimited amount of snow available to use. And I also have never made it before this year.

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Step 1: Type your name and the title of your recipe in the TITLE field. Type why you chose this recipe in the WRITE SOMETHING field
Step 2: Post your food recipes that you like here by uploading the url link, picture, or file.

This can be appetizers, deserts, beverages, etc. Just make sure your recipe has the ingredients and the instructions. It can be web-based or a picture of a hand-written recipe.