Tuesday, December 25, 2018

Almond Amaretto Cupcakes

These Almond Amaretto Cupcakes have a moist almond cupcake, almond frosting and a fluffy white chocolate amaretto center!

These cupcakes are seriously delicious and were made by request. The base cupcake is moist and fluffy and uses almond extract for the flavor. The first step of the process of making the batter is the most important – the creaming. Be sure to fully cream the butter and sugar together until it’s lighter in color and fluffy in texture. You’ll be able to see it change. It adds air to the batter that gives the cupcake it’s fluff.

The frosting is a classic american buttercream, also flavored with almond extract. If you’re feeling the amaretto though, you could totally add some of that in there too, in place of the water or milk. I like to use a combination of butter and shortening in the frosting. I prefer the texture and flavor and it stays firmer at room temperature, but if you would prefer all butter you can just replace the shortening with additional butter.

The filling is flavored with amaretto, an almond flavored liqueur. It’s a whipped white chocolate ganache that’s so light and perfect with the cupcake! To make the ganache, heat the heavy whipping cream and amaretto, then pour it over the white chocolate chips. Whisk them together until smooth, then refrigerate until it has firmed up. It will still be a little soft, but firm. Add the ganache to a mixer and bowl fitted with the whisk attachment and whip until soft peaks form, about 5-7 minutes. You’ll notice the color of the ganache lighten. It’s light, fluffy and SO good!

The final cupcake is delightful! It’s so light and yummy, with great almond flavor! I could just about eat all of them in one sitting. 



  • 8 oz white chocolate chips
  • 5 tbsp (75ml) Amaretto
  • 3 tbsp (45ml) heavy whipping cream

  • 6 tbsp (84g) unsalted butter, room temperature
  • 3/4 cups (155g) sugar
  • 6 tbsp (86g) sour cream
  • 1 1/2 tsp almond extract
  • 3 egg whites
  • 1 1/4 cups (163g) all purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 6 tbsp (90ml) milk
  • 2 tbsp (30ml) water

  • 3/4 cup (168g) salted butter
  • 1/2 cup (95g) shortening
  • 5 cups (575g) powdered sugar
  • 1 1/2 tsp almond extract
  • 3-4 tbsp (45-60ml) water or milk
  • Sliced almonds, broken into pieces
Takes , serves 12.

Read Full Recipe : Almond Amaretto Cupcakes  

Roasted Parmesan Broccoli

So delish and so perfect for this time of year.

It’s a pretty straight-forward recipe… you slice the broccoli into one-inch thick steaks, then season with salt, pepper, & chili pepper flakes and toss gently with some olive oil.

Bake for about 10 minutes, add thinly sliced garlic cloves, and then back into the hot box for 6 more minutes.

Finally, sprinkle the broccoli with some Parmesan cheese – ’cause we can – and finish it off in the oven for about 2 more minutes.  Dust it with some lemon zest, and indulge!

Roasted Parmesan Broccoli


  • 1 large head of Broccoli sliced into 1-inch thick steaks
  • 1 teaspoon salt and pepper
  • Red pepper flakes
  • 3-4 tablespoons olive oil
  • 4 cloves garlic, thinly sliced
  • 2 tablespoons parmesan
  • Lemon zest from half a lemon
Takes , serves 8.


  1. Preheat the oven to 425 degrees.
  2. Add sliced broccoli to a parchment paper-lined baking sheet.
  3. Sprinkle with salt, pepper, red pepper flakes, and olive oil, then toss gently.
  4. Roast for 10 minutes, add the sliced garlic to the pan, and return to the oven.
  5. Bake 6 more minutes, then sprinkle with parmesan and bake for 2 more minutes.
  6. Remove from the oven, dust with lemon zest and enjoy!

Soft and Light as Air Japanese Cheesecake

Soft and Light as Air Japanese Cheesecake


∙ Serves 8-10


  • 6 Eggs, large


  • 1 3/4 tbsp Lemon juice

Baking & Spices

  • 3/4 cup Cake flour

  • 2 3/4 tbsp Corn starch

  • 1/4 tsp Cream of tartar

  • 3/4 cup Granulated sugar

  • 1/4 tsp Salt


  • 4 tbsp Butter, unsalted

  • 1 1/8 cup Cream cheese

  • 7 tbsp Milk


  • 1 Water bath


  • One 8-inch x 3-inch OR 9-inch x 3-inch round cake pan

Read Full Recipe : Soft and Light as Air Japanese Cheesecake

Friday, December 21, 2018

Pumpkin Pecan Cobbler

Pumpkin Pecan Cobbler

This is like a pumpkin lava cake and cobbler love child...and uses ingredients you already have in your pantry.



∙ Serves 8
  • 1/2 cup Pumpkin puree

Baking & Spices
  • 1 3/16 cup All purpose flour

  • 2 tsp Baking powder

  • 1/2 cup Brown sugar

  • 1 tsp Cinnamon

  • 1/2 tsp Cloves

  • 1 1/4 cup Granulated sugar

  • 1/2 tsp Nutmeg

  • 1/2 tsp Salt

  • 1 1/2 tsp Vanilla

Oils & Vinegars
  • 1/4 cup Butter or vegetable oil

Nuts & Seeds
  • 1/4 cup Pecans

  • 1/4 cup Milk

  • 1 1/2 cups Water, very hot

Thursday, December 20, 2018

Easy Slow Cooker Chicken Tortilla Soup

This slow cooker chicken tortilla soup makes a healthy and gluten free dinner that can be thrown together easily during a busy week!

∙ Serves 8
  • 1 1/2 lbs Chicken breasts
  • 1 15 oz. can Black beans
  • 1 Cilantro
  • 1 15 oz can Corn, whole kernel
  • 1/4 tsp Garlic powder
  • 1 Green onions
Canned Goods
  • 5 cups Chicken broth
  • 3 tbsp Lemon or lime juice
  • 1 16 oz. jar Salsa, mild or medium

Baking & Spices
  • 1/8 tsp Cayenne pepper
  • 1 tsp Chili powder
  • 1 tsp Paprika
  • 1/2 tsp Pepper
  • 1 1/2 tsp Salt
  • 5 See this recipe in healthy meal plan
Nuts & Seeds
  • 1 tbsp Cumin
  • 1 Tortilla chips

Read More:Easy Slow Cooker Chicken Tortilla Soup

Wednesday, December 19, 2018

Crispy Parmesan Garlic Chicken With Zucchini

Crispy Parmesan Garlic Chicken with Zucchini is a fantastic one pan meal that the family will love! The chicken is so tender and breaded with an amazing parmesan garlic crust and the zucchini is sautéed in a delicious buttery parmesan garlic!

Zucchini is my favorite veggie. So I get pretty excited when it is actually in season even though I buy it all year long. My favorite way to eat zucchini is to sauté it until tender. I could eat it with every meal. The awesome thing about this recipe is that I had all of the ingredients on hand. It was dinner time and I was staring in my pantry wondering what I should make. One of our favorite things is this Crispy Parmesan Garlic Chicken. My entire family devours it. We love the crispy flavorful crust on the chicken.

So I decided to put the two together and the result was delicious! A crispy delicious chicken with tender zucchini that is full of flavor and only require one pan.

Lets just take a second to discuss the amazing flavors in this meal. First of all anything with parmesan and garlic is already a winner in my book. But it coats the chicken perfectly and gives it such a crispy texture to the tender and juicy chicken. What I especially love is removing the chicken and sautéing the zucchini in a buttery garlic parmesan sauce. And the crispy sediments of the chicken also are incorporated in the sauce. IT IS AMAZING! This is a simple 30 minute meal that is full of flavor and my favorite vegetable is the star of the dish! You guys are going to love this one.

Crispy Parmesan Garlic Chicken With Zucchini


  • 2 Chicken Breasts, sliced in half, or 4 thin chicken breasts
  • 8 Tablespoons butter, divided
  • ½ cup Italian Bread Crumbs
  • ½ cup plus 1 Tablespoon grated parmesan, divided
  • ¼ cup flour
  • 2 medium zucchini, sliced
  • 2 garlic cloves, minced
Takes 2, serves 4.

See full recipe click >>>>> therecipecritic.com

Monday, November 19, 2018

Baked Spaghetti & Meatballs

Spaghetti & Meatballs is a perfect family friendly meal. Baked Spaghetti & Meatballs is cooked in one pan, topped with lots of cheese, and baked until hot, bubbly, and melted ooey gooey! Baked Spaghetti & Meatballs takes regular Spaghetti and Meatballs from ordinary to extra-ordinary!

Are your afternoons busy getting kids to soccer practice or other sport or lesson? This meal is perfect for those busy afternoons. Make the dish early in the day, and when you get home, simply pop it in a hot oven and bake for 30-ish minutes while you’re putting together a quick salad. Voila, a hot, satisfying, comfort food meal is on the table.

Baked Spaghetti & Meatballs


  • Meatballs (I used about 1½ doz homemade meatballs) **Meatballs were fully cooked
  • 24 oz jar marinara sauce (I used San Marzano Sauce)
  • ½ yellow onion (diced)
  • 3 cloves garlic (crushed)
  • 1 tsp Italian seasoning
  • 2 TBSP olive oil
  • ¾ # spaghetti noodles
  • 1-2 cups grated cheese (I used half colby-jack, half mozzarella)
  • ½ cup grated parmesan

Read Full Recipe :  Baked Spaghetti & Meatballs