41 Fun Things to Bake When You’re Bored - Clean Eating, Smart Living

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Matcha Chocolate Chip Cookies

Matcha Chocolate Chip Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT30M · Yield: [’12’, ’12 cookies’]

Dense, chewy, flavorful, these Matcha Chocolate Chip Cookies are such a great treat. Packed with bits of dark chocolate and amazing oats. These cookies are also very nutritious, easy to make with simple ingredients, and made without unhealthy refined sugars.

Ingredients

1 1/2 cup quick oats
3/4 cup whole grain flour
1 teaspoon baking powder
Pinch of Himalayan salt
2 teaspoon Matcha green tea powder
1 egg
1/2 cup pure maple syrup
2 tablespoons extra virgin coconut oil (melted and cooled to room temperature)
1 teaspoon vanilla extract
1/2 cup dark chocolate chips

Instructions

Position an oven rack in the lower third of the oven and heat to 356F (180C).
Line the bottom of a baking sheet with parchment paper. Set aside.
In one bowl, mix the dry ingredients – flour, oats, baking powder, matcha and salt. Mix all together until combined.
In a large mixing bowl combine coconut oil with maple syrup and vanilla extract. Use the whisk and mix it until you get the sticky texture.
Add in egg, and stir vigorously using the whisk.
When the batter looks thick and well blended, add in the dry ingredients. Using the spatula mix everything until fully combined.
Gently fold in chocolate chips. Use spatula.
Let the mixture sit for 10 minutes.
Use ice cream scoop or tablespoon to scoop cookie mixture and place it on a baking sheet. Arrange the cookies 2-inches apart. Slightly flatten the dough and shape cookies with the spoon.
Bake 12-15 minutes until the edges of the cookies begin to brown. Don’t overbake them.
When you get them out of the oven, cookies will be soft. Leave them to cool for few minutes on the baking sheet then transfer them to a cookie rack to cool completely. They will harden after they cool down.

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2. Peanut Butter and Jelly Muffins

Keto Peanut Butter and Jelly Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT18M · Total: PT28M · Yield: [’12’]

These Keto PB&J Muffins are packed with protein and sure to satisfy that peanut butter and jelly craving! They are perfect for breakfast on the go or an amazing snack. They are also super easy to make!

Ingredients

2 1/2 cups almond flour (click to see my favorite)
1 cup peanut butter powder
1/2 cup sugar free granulated sweetener (click to see my favorite)
1 teaspoon baking soda
1/4 teaspoon kosher salt
3 large eggs, beaten
8 ounces fat free plain Greek yogurt
2 teaspoons Vanilla Extract
1/4 cup sugar free jelly

Instructions

Pre-heat the oven to 350F and line a muffin pan with liners. Spray the inside of the liners with cooking spray.
Combine the almond flour, peanut butter powder, sweetener, salt, and baking soda in a large mixing bowl until fully combined. Stir in the eggs, greek yogurt and vanilla extract until mixed well.
Divide the batter evenly between the 12 muffin cups. Add 1 teaspoon of jelly to the top of each muffin and swirl in with a toothpick. Bake in the oven for 18-20 minutes.

3. Coconut Flour Muffins

Coconut Flour Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT12M · Cook: PT24M · Total: PT36M · Yield: [‘7’, ‘7 muffins’]

Looking for a perfect muffin recipe? These coconut flour muffins are soft, yummy, delicious and on top of it all, gluten-free and dairy-free.

Ingredients

1/2 cup coconut flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
4 eggs
1/3 cup coconut oil (melted)
1/4 cup raw honey
2 tbsp almond milk
1/2 tsp apple cider vinegar
1 tsp vanilla extract
1 cup blueberries (washed and dried)
1 tsp plain desiccated coconut

Instructions

Fill the muffin baking tray with 7 cupcake/muffin liners. Preheat the oven to 350F degrees.
In a small bowl, combine all the dry ingredients.
In a larger bowl, crack in the eggs and whisk them.
Next, add the rest of the wet ingredients and combine well.
Add the dry ingredients into the wet ones, slowly mixing until the batter is smooth.
Fold in the blueberries.
Fill up cupcake/muffin liners 3/4 of the way with the batter.
Bake in the oven for 20-22 minutes until they’re golden brown.

4. Rocky Road

The Ultimate Rocky Road Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

200 g dark chocolate (70% cacao)
100 g unsalted butter
150 g mini marshmallows
120 g almonds or walnuts, roughly chopped
Optional: 2 tablespoons cocoa powder for dusting

Instructions

1. Line an 8×8 inch pan with parchment paper.
2. Melt the chocolate with butter in a heatproof bowl over simmering water until smooth.
3. Remove from heat and fold in marshmallows and nuts.
4. Spread the mixture evenly in the pan and smooth the top.
5. Refrigerate until firm, about 1–2 hours.
6. Cut into squares and serve.

5. Homemade Smores Pop Tart

Homemade S’mores Pop Tart is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT10M · Total: PT40M · Yield: [‘8’]

These Homemade S’mores Pop Tarts have rich, ooey chocolate fudge and sweet marshmallow fluff sandwiched between flaky pie crust, all topped with a toasted marshmallow frosting for a next level delicious dessert.

Ingredients

1 cup almond milk (vanilla, unsweetened)
1 cup semi-sweet chocolate chips
2 tbsp butter
2 tbsp cocoa powder (Hershey’s Special Dark Chocolate)
4 pre-made pie crusts
1 jar marshmallow fluff (13 oz)
1 tbsp egg wash
1 graham cracker (optional)

Instructions

First, remove the pie crusts from the refrigerator and allow them to come to room temperature.

Make Ganache

Then, heat a sauce pot to medium heat and add almond milk and butter. Wait for it to bubble around the edges of the pan.
Add in the chocolate chips and whisk until chocolate is completely dissolved. Add in cocoa powder and keep whisking. Be sure to continually whisk so the chocolate does not seize. Once combined, remove the chocolate ganache from the heat and pour into a glass bowl.
Put the chocolate ganache bowl into the freezer and allow it to harden for 20-30 minutes.

Prep Crust

Next, preheat the oven to 400°F.
Roll out the pre-made pie crust onto a cutting board and use a plastic knife to remove the sides of each circle to make a rectangle. Then, cut each pie crust rectangle into four equal rectangles (see reference photos above for guidance). You should have 16 rectangles in total to make pairs from. 8 pairs to make 8 Pop Tarts.
Use a fork to poke each pie crust square 4-5 times. This is ventilation for baking.
Line a baking sheet with parchment paper. Remove the chocolate ganache from the freezer. It should now be a thicker texture.

Fill Pop Tarts

On all 16 of the pie crust rectangles, you’ll alternate streaks of chocolate ganache filling and marshmallow fluff. Leave about ½” around the perimeter of each crust to ‘close’ the Pop Tart.
Each pie crust rectangle receives 3 lines: chocolate, marshmallow, chocolate and then the paired pie crust rectangle receives marshmallow, chocolate, marshmallow. I used a rubber spatula to dollop the filling in the squares. A piping bag would also work well.
After adding the s’mores filling to the pie crusts, sandwich them together like a Pop Tart with the filling on the inside. Use your fingers to push the perimeter of the crusts together.
Press down the edges of the Pop Tart together using the back of a fork to ensure closure and to add the ridged detailing that store bought Pop Tarts have.

Bake

Use a baking brush to spread egg white wash on each Pop Tart. This will help caramelize the outside.
Bake for 8-10 minutes or until the pie crust is golden. Remove from the oven.
Line a frosting piping bag or Ziploc bag with crisco and spray grease. Add ½ of the marshmallow fluff into the greased piping bag.
Pipe lines of marshmallow fluff back and forth on the top of each Pop Tart. Optionally add a dusting of crushed graham cracker on top of the fluff.
Turn the oven to broil and add the marshmallow fluff ‘frosted’ S’mores Pop Tarts back into the oven for 1-2 minutes. THEY WILL BURN QUICKLY SO WATCH CLOSELY.
Remove from the oven and enjoy!

6. 5 Ingredient Brownies

5-Ingredient Brownies (Paleo, Whole30) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘9’, ‘9 brownie squares’]

This vegan 5-ingredient brownie is easy to make. Fudgy, soft, chocolatey, sweet, and filling – a perfect dessert even the kids will love. It’s paleo, Whole30, gluten-free, dairy-free, and vegan.

Ingredients

4 medium ripe bananas (or 3 large)
1/2 cup creamy almond butter
1/2 cup unsweetened cocoa powder
1/4 tsp apple pie spice
2 tbsp almond flakes

Instructions

Heat the oven to 350F and grease your baking sheet (I’m using 9″ x 9″).
In a large bowl, mash bananas until it’s smooth.
Add almond butter and mix it in gently.
Now, add cocoa powder and apple pie spice. Mix the dry and wet ingredients together.
Finally, add almond flakes and gently fold them in.
Pour in the batter and evenly distribute it.
Bake in the oven for 20-25 minutes. Use a toothpick to check; it should come out crumbly.
Let it cool down before serving.

7. Blueberry Muffins

Healthy Blueberry Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT55M · Yield: [’12’, ’12 muffins’]

These Healthy Blueberry Muffins are fluffy, moist, and pack as many blueberries as possible! Made in one bowl for healthy breakfast or snack.

Ingredients

2 large eggs
1 cup applesauce (unsweetened)
1/2 cup maple syrup or honey
1/3 cup avocado oil or coconut oil (melted)
1 teaspoon pure vanilla extract
1 teaspoon cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 1/3 cups spelt flour or whole wheat flour (plus 1 tablespoon for dusting)
1 1/2 cups blueberries (fresh or frozen)

Instructions

Preheat oven to 425 degrees F and line muffin tin with parchment paper muffin liners or use silicone muffin pan (I used both and didn’t spray anything).
In a large mixing bowl, add eggs, applesauce, maple syrup, oil, vanilla, cinnamon, baking powder, baking soda, and salt. Whisk well to combine, making sure baking powder and soda have dissolved. Add flour and stir gently to mix. Do not over mix.
In a small bowl, toss blueberries with 1 tablespoon flour, add to the batter and give a few stirs.
Using large ice cream scoop, fill 12 openings of a muffin pan with batter. Bake for 10 minutes, reduce oven temperature to 375 degrees F, and bake for another 10 minutes or until toothpick inserted in the middle comes out clean.
Remove from the oven and let muffins cool for at least 30 minutes before transferring onto a cooling rack to cool more or enjoy.

8. Matcha Chiffon Cake with Black Sesame Cream

Matcha Chiffon Cake with Black Sesame Cream is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [‘6’, ‘6 servings’]

Aromatic and fluffy matcha chiffon cake topped with black sesame whipped cream makes a perfect dessert that’s delicious, light, and satisfying yet guilt-free.

Ingredients

55 g milk
30 g vegetable oil
55 g cake flour
8 g matcha powder
3 large eggs (separate egg yolk and egg white)
1 pinch salt
½ tsp vinegar (or lemon juice)
65 g sugar
165 g whipped cream (or heavy whipping cream)
25 g sugar
15 g black sesame paste

Instructions Make Cake Batter

In a microwavable mixing bowl, whisk milk and oil together until well combine and microwave for 20 seconds.
Sift cake flour and matcha powder into the bowl, roughly mix just until you can’t see any dry flour, no need to mix until smooth yet.
Add in egg yolks and salt then whisk just until smooth. Mix in the motion of writing “Z” and “N” instead of a circular motion in order to prevent developing gluten. Cover and set it aside.
Preheat oven to 310°F (155°C)
In a dry and clean mixing bowl, add vinegar in egg white and then beat until the egg white is foaming.
Add in a third of the sugar before beating some more. Do this three times, beating at medium speed, until all the sugar is incorporated and you can form soft peaks with the egg whites. (see the pictures in the main post as a reference)
Scoop about one cup of egg white into the egg yolk batter and mix to combine before pouring the resulting mixture back into the rest of the egg white.
Mix with a spatula from bottom to top in the motion of writing “J” while turning the mixing bowl, so the mixture can be well combined. Don’t stir in a circular motion or over mix, as that would cause the mixture to deflate.
Pour the mixture into a 6 inch cake pan, use a chopstick or skewer to run through the batter to remove larger air bubbles.

Bake and Cool Down

Bake the cake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
If you want to control the pattern of the cracks on the cake, you can take the cake out from the oven after the top of the cake seems to have set (about 12 minutes into baking), and score the top of the cake. In my picture, I’ve scored the top of the cake in the pattern of an asterisk and the resulting cracks propagated in that shape.
While the cake is baking, place a baking rack on top of two cups for the cake to cool down later. The cups help keep the cake away from the counter so it can cool down faster without absorbing the moist air back to the cake.
When the cake is done baking, take the cake out and drop the cake pan on the counter from about 3 inches up one time before quickly turning it upside down on a baking rack. Doing this helps prevent the cake from shrinking. Let the cake cool down completely before unmolding. This usually takes about 1-2 hours.

Make Black Sesame Whipped Cream

Add sugar and black sesame paste in the cold whipped cream and whisk with an electric mixer until it thickens but still remains a little bit runny (reference picture in the main post). Store it in the fridge until ready to use.

Assemble the Cake

Unmold the cake and place it upside down on a plate or cake stand. Pour the desired amount of black sesame whipped cream on top of the cake and use the back of the spoon to push some of the cream to the edge and let it drip down a little bit off the sides if you’d like.

9. Blueberry Lemon Scones

Blueberry Lemon Scone Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: 1

Flaky, tender blueberry lemon scones made with fresh blueberries and a sweet lemon glaze. A bright, citrusy treat perfect for brunch or cozy mornings at home.

Ingredients

4 cups Flour
4 teaspoons Baking Powder
3/4 cup Sugar
1 teaspoon Salt
Zest of one Lemon
1 cup Unsalted Butter, cold and sliced
2 large Eggs
1/3 cup Fresh Lemon Juice
1/3 cup Milk
1 tsp Vanilla Extract
1 1/4 cup Fresh Blueberries
1/4 cup Melted Unsalted Butter
1 cup Powdered Sugar
1 teaspoon Vanilla Extract
2 tablespoons Fresh Lemon Juice

Instructions

Preheat the oven to 375°F and line a large baking sheet with parchment paper (or lightly grease it if you prefer). This ensures the scones bake evenly and won’t stick.
Mix the dry ingredients. In a large mixing bowl, combine the flour, baking powder, sugar, salt, and fresh lemon zest. Whisk to evenly distribute everything—this gives the scones their structure and bright citrus flavor.
Cut in the butter. Add the cold, cubed butter to the flour mixture.
Use a pastry blender, fork, or your fingers to cut the butter into the flour until it resembles coarse crumbs, like damp sand with pea-sized bits. This is the key to flaky, tender blueberry lemon scones.
Whisk the wet ingredients. In a separate small bowl, whisk together the eggs, milk, vanilla extract, and fresh lemon juice until smooth.
Stir in the blueberries. Gently fold the blueberries into the wet mixture. This helps distribute the fruit more evenly and reduces the risk of overmixing the final dough.
Combine wet and dry ingredients. Pour the wet mixture into the dry ingredients. Stir gently with a wooden spoon or spatula until the dough just comes together. It’s okay if it’s a bit shaggy or crumbly, avoid overmixing, which can lead to tough scones.
Shape the dough. Turn the dough out onto a lightly floured surface. Knead it 2–3 times just to bring it together. Divide the dough into two equal portions.
Form and score the scones. Pat each portion into an 8-inch round disc. Transfer the discs to the prepared baking sheet.
Use a sharp knife or bench scraper to score each circle into 6 wedges, slicing about halfway through the dough (this helps guide the shape during baking).
Optional: Chill the shaped scone discs in the freezer for 10–15 minutes while the oven finishes preheating to help the butter stay cold and produce extra flaky layers.
Bake. Bake the scones for 20–30 minutes, or until the tops are lightly golden and the edges feel set.
Baking times may vary slightly depending on your oven. Check at 20 minutes and rotate the pan if needed. The scones should be golden at the edges, and a toothpick inserted in the center should come out clean or with just a few moist crumbs.
Cool the scones. Once baked, remove the blueberry lemon scones from the oven and let them cool on the baking sheet for 5–10 minutes before transferring to a wire rack to cool completely.
Prepare the glaze. While the scones are cooling, whisk together the melted butter, powdered sugar, vanilla extract, and fresh lemon juice in a small bowl until smooth and pourable.
Glaze the scones. Once the scones are fully cooled, drizzle the lemon glaze over the tops of the blueberry scones using a spoon or piping bag.
Let the glaze set for 10–15 minutes before serving.

10. Chai Latte Macarons

Chai Latte Macarons is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

120 g almond flour
120 g powdered sugar
90–100 g egg whites (about 3 large eggs)
60–70 g granulated sugar
1–2 teaspoons chai spice (cinnamon, cardamom, ginger)
Pinch of salt
120 g unsalted butter, softened
180–200 g powdered sugar
2–3 tablespoons chai concentrate or strong chai, cooled
1/2 teaspoon vanilla extract

Instructions

1. Sift almond flour with powdered sugar; set aside.
2. Whip egg whites to soft peaks; gradually add granulated sugar to stiff peaks.
3. Gently fold in the almond-sugar mixture with the chai spices until the batter flows like lava.
4. Pipe rounds onto parchment; tap the sheet to release air and let the shells rest 30–60 minutes until a skin forms.
5. Bake at 300°F (150°C) for 12–14 minutes until set; cool completely.
6. Make the filling by beating butter with powdered sugar, chai concentrate, and vanilla until smooth.
7. Pair shells with filling to form macarons; refrigerate assembled macarons for 24 hours before serving.

11. Coconut Macaroons

Coconut Macaroons (4 Ingredients) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’36’, ’36 macaroons’]

These Coconut Macaroons with Chocolate are coconutty, sweet, and yummy. A great little, light treat the kids will love.

Ingredients

2.5 cups unsweetened shredded coconut
4 egg whites
1 tbsp honey (or maple syrup)
3.5 oz dark chocolate bar

Instructions

Line a large baking sheet with parchment paper and preheat the oven to 350F.
Now, whisk together egg whites and honey until the froth forms.
Slowly add in the shredded coconut and stir until they’re fully coated with the egg white.
Use a 1 tbsp sized cookie scoop to form the macaroons onto the baking sheet
Use your fingers to nicely fix up the macaroons.
Bake the macaroons in the oven for 20 minutes or until golden brown.
While macaroons are cooling down, chop the chocolate bar.
Add them to a bowl and microwave for 30s intervals stirring in between until the chocolate has melted.
Dip each macaroon in the chocolate and place it back onto the parchment paper to cool down and harden.
Your macaroons are ready!

12. Flapjack

Easy Flapjacks Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT145M · Yield: [‘8’, ‘8 Large or can be cut into 16 Squares’]

How to make traditional flapjacks using 4 simple ingredients; butter, sugar, golden syrup and porridge oats. Our easy flapjacks recipe results in perfectly chewy, soft and thick flapjacks.It is important you allow the flapjacks to cool enough to be able to cut into perfect rectangle oat bars or squares.We used 8 x 8 inches /20 x 20 cm square baking tin. You can use larger tin for thinner flapjacks or a round tin for slices instead!

Ingredients

250 gram Unsalted Butter
200 gram Light Brown Sugar (or demerara sugar.)
5 tbsp Golden Syrup (or honey, agave syrup or maple syrup)
350 gram Oats (instant or quick rolled oats for a soft texture jumbo rolled oats for a chewy texture)

Instructions

Preheat oven to 180°c / 160°c fan gas 4 / 350 °F. Prepare the baking tin by lining it with baking parchment. We use a 8 x 8 inch square tin loose-bottomed cake tin, if using a longer tin they will come out thinner.Make sure parchment paper is longer than the tray to make it easier to remove later. See blog post for advice.
Put 250 gram Unsalted Butter, 200 gram Light Brown Sugar and 5 tbsp Golden Syrup in a pan together.
Melt the ingredients together on low heat. Do not allow the mixture to boil.
Once melted turn off the heat and add 350 gram Oats.
Stir oats into the butter, sugar and syrup until well coated and it forms a sticky mixture
Transfer into the lined baking tray
Push down with a silicone spatula
Bake for 15 -20 minutes in an oven set to 180°c / 160°c fan gas 4 / 350 °F
Remove from the oven, they will still be soft and greasy looking, don’t worry this is normal they firm up as they cool. Do not be tempted to cook for longer!
Leave to cool still in the tin for at least 30 minutes. Once the tin has cooled down, place it in the fridge. This will cool the flapjack mixture quicker and make it set hard. The longer the better for neater cuts I suggest 2 hours+.
Once completely cooled and firm, gently lift the flapjack slab out with the baking parchment.
Use a sharp knife to cut into rectangles or squares!
Makes 8 large rectangular flapjacks or 16 treat size squares.
Best served at room temperature, for a soft chewy texture.

13. Baked Oatmeal

Easy Baked Oatmeal Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [‘9’, ‘9 servings’]

This quick and easy Berry Baked Oatmeal is sure to become one of your family’s favorites. This beautiful and delicious casserole always get rave reviews from friends and family.

Ingredients

1 ¾ cup milk (warmed to room temperature)
2 large eggs (warmed to room temperature)
⅓ cup maple syrup
¼ cup melted butter (slightly cooled)
3 cups old fashioned oats
1 teaspoon baking powder
1 tablespoon cinnamon
⅛ teaspoon ground nutmeg
¼ teaspoon salt
1 ½ teaspoons vanilla extract
2 cups mixed berries (fresh or frozen reserve ½ cup for top)

Instructions

Preheat oven to 350 degrees. Spray a 9×9 inch casserole dish with nonstick baking spray.
In a large bowl mix together the milk, eggs, maple syrup, melted butter, old fashioned oats, baking powder, cinnamon, nutmeg, salt, and vanilla extract. Gently fold the berries into the oat mixture reserving 1/2 cup. Sprinkle reserved berries over the top.
Pour it into the prepared baking dish and top with the extra berries. Bake for 40 minutes or until lightly browned.
Let cool for 10-15 minutes before slicing.

14. Vegan Carrot Cake

Vegan Carrot Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT35M · Total: PT55M · Yield: [’16’, ’16 people’]

This Vegan Carrot Cake has sugar, spice, and everything nice! Itâs loaded with warm spices and has a tender-sweet crumb that will melt in your mouth.

Ingredients

1 cup soy milk (or any plant-based milk)
1 tablespoon apple cider vinegar ((sub lemon juice))
2 tablespoons ground flax meal (+ 5 tablespoons water)
3/4 cup granulated sugar
3/4 cup light brown sugar ((sub with dark))
1/2 cup + 2 Tablespoons canola oil (or any neutral flavored oil)
1/2 cup applesauce
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1 teaspoon salt
2 1/2 cups carrots (, finely grated (not matchstick))
1 cup chopped walnuts ( + more for topping (*optional))
1 batch Vegan Cream Cheese Frosting ((*see note))

Instructions

Preheat your oven to 350 Â°F (177 Â°C). Line the bottom of 2 8-inch Cake Pans with parchment paper and lightly grease the sides.
Combine the ground flax and water in a small bowl. Set aside for 10 min. It will thicken and gel up a bit.
In a medium mixing bowl, add the soy milk and apple cider vinegar. Combine and let it sit for 10 minutes to create vegan buttermilk. It will thicken and curdle slightly. Set aside.
In a large mixing bowl whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
In the medium bowl with the buttermilk, add the oil, applesauce, white and brown sugar, prepared flax egg, and vanilla. Whisk to combine well.
Now slowly pour the wet ingredients into the larger bowl of dry ingredients. Whisk until almost combined. Now gently fold in the carrots and walnuts until combined.
Divide batter between both pans and place in the oven for 35-45 minutes. To check for doneness, lightly press the surface – It should spring back without leaving an indent. You can also insert a toothpick in the middle – it should be clear of wet batter, but some dry crumbs are fine
Let the cake cool in the pans for 10-15 minutes before removing. Then let them cool on a rack completely before frosting. Frost and top decorate with chopped walnuts.

15. Strawberry Shortcake Cookies

Strawberry Shortcake Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [’12’, ’12 cookies’]

Shared over 3,000 times, these strawberry shortcake cookies are soft, chewy, bursting with fresh strawberry flavor, and ready in under an hour.

Ingredients

3 medium strawberries (finely chopped, ½ cup equivalent)
1 tablespoon fresh lemon juice
1 tablespoon granulated sugar
2 cups all purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter (softened at room temperature)
½ cup granulated sugar
¼ cup brown sugar (lightly packed)
1 egg (large)
1.5 tsp vanilla extract
4 oz cream cheese
2 tablespoons powdered sugar

Instructions

In a small bowl, combine chopped strawberries, lemon juice, and sugar. Stir and let soak for 10 minutes. Strain off excess liquid but do not press the strawberries dry — some natural juice helps with both flavor and moisture.
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Make the dough

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla; mix until combined.
Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
Fold strawberries gently and minimally to avoid releasing extra moisture into the dough.

Scoop and bake

Using a 1.5 tablespoon cookie scoop, portion dough into balls and place on the prepared baking sheet, 2 inches apart.
Bake for 18–20 minutes but oven temperatures vary, so begin checking at 15 minutes. The bottoms should be golden while the tops remain soft.
Let cool on the pan for 5 minutes, then transfer to a wire rack.

16. German Peach Cake

German Peach Cake with fresh peaches is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT45M · Total: PT65M · Yield: [’12’]

Grandma’s German peach cake with fresh peaches is quick and easy to make and tastes delicious! The best authentic recipe for German Peach Kuchen

Ingredients

4- 5 peaches
150 grams butter; soft (2/3 cups)
150 grams sugar (3/4 cups )
2 sachets vanilla sugar (or use vanilla extract )
4 eggs
1 pinch of salt
250 g flour (1 1/2 cups )
50 g cornstarch (1/4 cups + 2 tbsp )
1 teaspoon Baking powder
50 ml milk (1/4 cup )
1 tbsp powdered sugar

Instructions

Preheat the oven to 360F / 180 C. Halve the peaches, remove the stone and cut the fruit into slices.
Line a 9 inch springform pan (23 – 26 cm diameter) and grease the sides.
Cream the softened butter with the sugar and vanilla sugar until white and fluffy for about 5 minutes. Gradually stir in the eggs, one after another and also add in the salt. In a separate bowl, combine flour with cornstarch and baking powder and sift the mixture over the butter egg mix. Switch to a whisk or spatula or turn the handmixer down do low and combine the dry ingredients into the butter mix. Pour in the milk as well to bring it all together.
Spread the cake batter into the prepared, lined springform pan and smooth it out with a spatula. Arrange the peach slices on top of the batter as you see in the picture.
Pop the cake into the oven for about 45 minutes. Start checking the cake at around 40 minutes. Insert a toothpick or paring knife into the center of the cake to see if the crumb has set. If the tester comes out clean, it’s done. If it comes out gummy or with crumbs clinging to it, the cake needs more time in the oven.

17. Condensed Milk Bread Rolls

Condensed Milk Bread Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT225M · Yield: [‘8’, ‘8 rolls’]

Fluffy, soft, and delicious. These amazing Condensed Milk Bread Rolls are super easy to make and perfect to serve with dinner or breakfast.

Ingredients

3 1/4 cups All Purpose Flour
1 tablespoon Instant Yeast
1/2 teaspoon Salt
1 cup Milk (room temperature)
1/2 cup Condensed Milk
1 Egg (large)
2 oz Butter (room temperature, cubed)
1 Egg
1 tablespoon Milk
3 tablespoons Condensed Milk
1 tablespoon Butter (room temperature)

Instructions

Sift flour through a fine sieve mesh into a mixing bowl
Add the rest of dry ingredients into the bowl
Using a dough hook, on slow speed, add egg, milk, condensed milk to drymixture and mix until cohesive dough starts to form, about 1 minute
Use rubber spatula to scrape downsides of the bowl if necessary
Increase speed to medium-low, add butter, one piece at a time, and mixuntil butter is fully incorporated
Continue to mix the dough until it is smooth and elastic, about 2minutes. Make sure there is no dry flour remains on the bottom of the mixing bowl. Do not add more flour to the mixture because the dough islightly wet
Transfer the dough to a lightly greased large mixing bowl and use yourhand to knead the dough a few times to form a smooth round dough
Turn the smooth dough seam side down. Cover the bowl tightly with plastic wrap and let the dough rise untilit is double in size, approximately 1.5 to 2 hours. Do not rush this proofingprocess or you’ll end up with heavy, not fluffy rolls
In a mean time, grease your baking pan
When the dough is ready punch down the dough and carefully transfer it to a lightly-floured counter. Divide the dough into 8 equal pieces (about 2.6 ~ 3 oz each)
Work with 1 piece of dough at a time.Cover the rest with plastic wrap if you need sometimes to form each small dough
Stretch the dough by using your fingers and pinch the edges together atthe bottom to form a smooth dough
Place the dough seam side down back on the counter and use your hand todrag it in small circle to create a smooth round ball
Then transfer the round ball, seamside down, to an already greased baking pan. Repeat for theremaining pieces
Arrange them nicely in the pan then lightly cover with plastic wrap and let them rise until almost double insize. Make sure they don’t rise above the rim of the pan
Preheat oven to 350F
Gently brush dinner rolls with eggwash mixture and bake from 25 to 30 minutes, rotate the panhalf way.
Dinner rolls should have a deep orbright golden-brown crust, depends on your references.
When the rolls are done baking, take them outand let them cool down for 5 minutes at room temperature. Lightly brush a layerof condensed milk glaze on top of the rolls when they are still warm
Then let them cool down foranother 30 minutes to an hour before serving. You can serve these rolls warm orat room temperature

18. Mini Fruit Tarts

Mini Fruit Tarts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Cook: PT60M · Total: PT360M · Yield: [‘8’, ‘8 tarts’]

These mini fruit tarts are so pretty and the prefect make ahead dessert for Mother’s Day, Bridal Showers, or Easter!

Ingredients

8 tbsp unsalted butter see notes for using salted
½ cup granulated sugar
⅛ tsp salt
1 egg
250 g all-purpose flour (2 cups spooned and leveled)
2 cups whole milk
1 tsp vanilla extract or vanilla bean paste
pinch of salt
5 large egg yolks
3 1/2 tbsp cornstarch
½ cup granulated sugar
2 tbsp unsalted or salted butter optional
Strawberries, blueberries, kiwi, peaches, etc.

Instructions Pastry Cream

In a saucepan bring milk, vanilla, and salt to a simmer over medium heat. Do not boil the milk as it can overflow the pan and also overcook the eggs when tempering.
In a separate bowl, whisk together the egg yolks, sugar, cornstarch. It should be thick, creamy, and pale yellow.
While whisking, slowly add ½ cup of the hot milk mixture to the egg yolk mixture to temper it. This insures that the eggs don’t overcook and curdle.
Add the remaining milk mixture half a cup at a time, while continuously mixing.
Return to saucepan and cook over medium low to medium heat until the mixture is thick and bubbling. Remove from heat once the mixture boils.
If adding butter, add one tablespoon at a time and mix until fully incorporated before adding the next. Sometimes the butter separates a bit and makes the mixture greasy. If this happens, whisk continuously for a few minutes until it’s fully combined and cooled down a bit. It should recombine and no longer be greasy.
Once everything is fully combined and slightly cooled but still warm, pour the mixture through a fine mesh strainer into another bowl. This will make for a very smooth filling.
Cover with plastic wrap, placing the wrap directly on top of the pastry cream so it doesn’t get a film on top.
Then chill until ready to use, at least two hours or up to 2-3 days in advance.

Tart Dough

Using standing mixer with paddle attachment, or using a land held mixer with a large bowl, cream butter, sugar, and salt and medium speed until combined.
Mix in the egg, scraping down the bowl to ensure it is fully incorporated.
Add the flour and mix on low until just incorporated, scraping down the bowl as necessary. Do not overmix.
On lightly floured surface, divide dough into 2 balls and shape each into a dish ½ inch thick.
Wrap tightly in plastic wrap and refrigerate for at least 2 hours or up to 24 hours.

Baking Tarts

When ready to bake, preheat oven to 325 ℉.
Remove the dough from the fridge and roll out to about ⅛ inch thick.
Working quickly so the dough stays cold, cut out circles about ½-1 inch larger than the sides of the mini tart pans and gently place the dough into the pans, being careful to not stretch it out as want it to stay in place and not shrink back to it’s original size when baking. Re-roll remaining dough and repeat.
If mini tarts need more dough, add more dough and press into place. If dough gets too soft, put it back in the fridge or freezer for 10-15 minutes. Do not add more flour.
Once you’ve filled the tart shells, cut off an any excess using a knife. Then, score the bottoms of the tarts by gently poking the bottom of the tart shells with a fork about 2-5 times, depending on the side of your shells.
Before baking, chill or freeze the the mini tart shells for 15 minutes.
Place the chilled tarts on a baking sheet and bake in the pre-heated oven for 14-18 minutes (for 4 inch tarts), turning pan half way in between. Baking times will vary depending on size of tart shells.
When tarts are golden brown, remove from oven and let cool.

Assembling Mini Fruit Tarts

When ready to assemble, cut up fruit.
Remove pastry cream from fridge and stir to combine. Add to a pastry bag with a large tip. Pipe the pastry cream into the tarts, about ¼ cup per tart if using 4 inch tart shells.
You can leave the pastry cream as is if you want it slightly bubbled in the middle, or you can use an offset spatula or knife to smooth out the tops as shown in the post.
Add the fruit.
If you want to glaze the fruit, mix jam (typically apricot but you want use whatever your wish) with a tablespoon or so of water and use a pastry brush to brush all over the fruit.

19. Ferrero Rocher Cupcakes

Ferrero Rocher Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT35M · Cook: PT18M · Total: PT53M · Yield: [’15’, ’15 cupcakes’]

A moist chocolate hazelnut cupcake is cored and filled with a creamy Nutella whipped cream and chopped hazelnuts. To finish off this decadent dessert we swirl a generous helping of chocolate hazelnut buttercream overtop and garnish with a Ferrero Rocher chocolate.

Ingredients

1/2 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/4 teaspoon salt
3/4 teaspoon baking powder
1/2 teaspoon baking soda
2 large eggs
1/2 cup buttermilk (at room temperature )
2 teaspoons vanilla extract
1 1/2 teaspoon hazelnut emulsion
1/3 cup vegetable oil
2/3 cup light brown sugar (packed)
1/2 cup granulated sugar
2/3 cup heavy cream
1 cup Nutella
1/3 cup hazelnuts (toasted and chopped)
1 1/2 cups unsalted butter (slightly chilled)
4 cups powdered sugar
1 teaspoon vanilla extract
6 oz milk chocolate bar (chopped, or semi-sweet chocolate (whichever you prefer))
1 tablespoon heavy cream
1/2 teaspoon hazelnut emulsion

Instructions Chocolate Hazelnut Cupcakes

Preheat the oven to 350°F. Line a cupcake tin with cupcake liners. Set aside.
In a large bowl whisk the cocoa powder, flour, salt, baking powder, and baking soda. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment add the eggs, granulated sugar, brown sugar, oil, vanilla extract, and hazelnut emulsion. Mix on medium speed for 1 minute or until thoroughly combined.
With the mixer on low, alternate adding the dry ingredients with the buttermilk starting and ending with the dry ingredients. (Dry, buttermilk, dry, buttermilk, dry). Don’t overmix.
Fill the liners half full. If you fill them over halfway, they will spill over! Don’t do it. Only fill half full. I like to use a 3 tablespoon sized cookie scoop to help portion out the batter.
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let cupcakes cool in pan for 5 minutes, then remove to a wire rack to cool completely.

Whipped Nutella with Hazelnuts

Place the heavy cream in a medium bowl. Beat until stiff peaks form. Add the Nutella and beat again until combined and smooth, about 1 minute. Fold the chopped hazelnuts into the mixture. Place into a ziplock bag and snip the corner. We will use this to fill the centers of each cupcake.

Chocolate Hazelnut Buttercream

Melt the chocolate in a microwave safe bowl at half power, stirring every 30 seconds until smooth. Set aside to cool for 5 minutes. (You don’t want to add hot melted chocolate to the butter because it’ll melt it and/or make it VERY soft).
In the bowl of a stand mixer fitted with the paddle attachment, whip the butter on medium high speed for 2-3 minutes. Reduce speed to medium and slowly add the powdered sugar. Once the powdered sugar is mixed in, add the vanilla and hazelnut emulsion. Beat for 30 seconds.
Pour in the melted chocolate and beat on medium high speed for 2 minutes or until light and fluffy, making sure to scrape down the sides of the bowl so that everything is evenly incorporated. Add the heavy cream (if needed) and beat for another minute. Place the buttercream in a piping bag.

Assembly

Take the cooled cupcakes and remove the core of the cupcake. If you don’t have a cupcake corer, don’t worry! You can use a piping tip. I use my 1M tip. Hold the piping tip over the cupcake with the larger side of the piping tip pointing into the cupcake. Push the piping tip into the center of the cupcake and twist down until you reach halfway into the cupcake. Twist and pull the piping tip out of the cupcake. The core will be removed! Continue until all cupcakes have been cored.
Pipe a heaping tablespoon of the whipped nutella into the cored cupcakes. Pipe the chocolate hazelnut buttercream over the Nutella filled cupcake. Add an unwrapped Ferrero Rocher on top. Enjoy immediately, or store in the fridge, covered, until ready to serve.

20. Moist Lemon Loaf

Starbucks Lemon Loaf (Moist Copycat Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Yield: [’10’]

This Starbucks lemon loaf is incredibly moist, buttery, and full of fresh lemon flavor. An easy homemade copycat topped with tangy lemon glaze.

Ingredients

1 1/4 cups All Purpose Flour
2 teaspoons Baking Powder
1/2 teaspoon Salt
1 stick Unsalted Butter (room temperature)
1/2 cup Sour Cream
3 large Eggs
1/4 cup Lemon Juice
1 cup Sugar
Zest from 4 lemons
1/4 cup Sugar
Juice from 1/2 lemon
1 cup Powdered Sugar
Juice from 1/2 lemon (more if needed)

Instructions For the Lemon Loaf batter

Preheat oven to 325 degrees F
Spray a 1 pound loaf pan (8.5 x 4.5 x 2.75) with nonstick spray
In a bowl, sift the flour, baking powder and salt
In the bowl of a mixer, cream the sugar and butter for 3-4 minutes until the butter becomes pale and the mixture is fluffy
Add the eggs one a time beating well after each addition.
Add the lemon zest and lemon juice.
Finally alternate the flour mixture with the sour cream, starting and ending with the flour. Make sure the batter is evenly mixed.
Pour batter into loaf pan and bake for 60 minutes or until a skewer inserted in the center comes out clean
Remove from the oven and let the cake cool in the pan for 15 minutes before unmolding

For Lemon Syrup

In a small saucepan add the sugar and lemon juice and cook on medium low until the sugar completely dissolves.
When the cake is ready, poke a few holes on the top and add the hot lemon syrup while the loaf is still warm
Cook cake in the pan before unmolding

For Lemon Glaze

Combine the powdered sugar and the lemon juice. If mixture is too thick add 1 or teaspoons more on lemon juice.
Pour over the cooled unmolded cake
This homemade version is softer and more flavorful than the Starbucks lemon loaf.

21. Vegan Pumpkin Banana Bread

Vegan Pumpkin Banana Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT80M · Total: PT90M · Yield: [‘8’, ‘8 slices’]

This easy one bowl vegan pumpkin banana bread is delicious, moist and topped with optional chocolate chips so you can use up those ripe bananas, and enjoy a healthier dessert!

Ingredients

2 bananas (ripe, mashed)
1 cup pumpkin puree
⅓ cup granulated sugar
⅓ cup brown sugar
½ cup avocado oil (substitute with vegetable oil)
¼ cup orange juice
1¾ cup all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon powder
½ teaspoon nutmeg powder
¼ teaspoon ground cloves
1 teaspoon salt
½ cup semi-sweet chocolate chips (optional)

Instructions

Move your rack to the center of the oven and preheat to 375°F (moving rack to the center allows the pumpkin bread to cook evenly, without burning).
Start by combining the wet ingredients in a mixing bowl: 2 ripe, mashed bananas, 1 cup of pumpkin puree, ⅓ cup of granulated sugar, ⅓ cup of brown sugar, ½ cup of avocado oil, and ¼ cup of orange juice. Don’t over mix!
Sift 1¾ cups of all purpose flour along with 1 teaspoon each of baking soda, ground cinnamon, ½ teaspoon of ground nutmeg, and ¼ teaspoon of ground cloves, and 1 teaspoon of salt into the mixing bowl. Use a silicon spatula to gently mix – don’t overmix, it’s okay if there are a few clumps! Add ½ cup of semi-sweet chocolate chips and fold them in to the mix.
Add a teaspoon of oil to a 9 x 5 loaf pan and spread it evenly. Cut a piece of parchment paper and line the loaf pan (the oil will help it stick, but you can also use binder clips to hold the parchment paper in place).
Pour your pumpkin batter into the loaf pan and smooth it out so it’s even. Bake in the oven for 60 minutes, then insert a toothpick to check whether the bread is fully cooked. If it’s fully cooked, a toothpick or knife inserted will come out clean. Check every 5 minutes after the 60 minute mark (oven temperatures can significantly vary – the same loaf took me 65 minutes in my oven, and 75 minutes at a friend’s oven, following the exact same recipe!)
Remove from the oven and allow to cool completely for about 10-15 minutes. Lift the parchment paper out of the loaf pan, and slice the bread. Enjoy hot!

22. Chocolate Victoria Sponge Cake

Chocolate Victoria Sponge Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT38M · Cook: PT22M · Total: PT60M · Yield: [’10’, ’10 People’]

Try a twist on a British classic, with this Chocolate Victoria Sponge Cake. How to make a simple homemade chocolate cake mix using basic ingredients of butter, sugar, eggs, flour and cocoa powder. Two tier chocolate sandwich cake filled with thick chocolate buttercream frosting. A easy to cook birthday cake, afternoon treat or just an excuse to get baking.Uk measurements and time given for baking in the oven in two loose base 8 inch sandwich tins.Check out blog post for ingredients and cooking time for two 7 inch or 9 inch cake tins or making chocolate cake in a single deep cake tin to cut into two after it is cooked.

Ingredients

3 Large Eggs (Room temperature )
190 grams Butter (Room temperature (Stork or margerine can be used instead) )
190 grams Caster Sugar
145 grams Self-raising flour
45 grams Cocoa powder
130 grams Butter (Room Temperture)
230 grams Icing sugar (plus extra for dusting on top)
70 grams Cooking Chocolate (We use milk chocolate but you could use dark if preferred.)

Instructions Prepare for cake

For best results I would highly recommend weighing the 3 Large Eggs including the shells and matching your other ingredients measurements to that weight. The flour & cocoa powder should be weighed together to make up to the same weight as the eggs.
Sift the 145 grams Self-raising flour and 45 grams Cocoa powder together to remove lumps.
Grease the inside of two loose bottom, 8 inch / 20 cm sandwich cake tins – If using different size tins or only one tin check blog post for guidance on ingredients and cooking times.
Add baking paper to fit the bottom of both cake tins this makes it easy to remove from the tin later. Preheat the oven to 190°C / 170°C fan / 375°F
If using cake baking strips for ensuring level cakes, measure up to the tins, then place in a container filled with cold water to soak up into the strips

Make Chocolate Cake

Cream the 190 grams Butter until softened in an electric mixer fitted with a paddle or whisk attachment, until smooth. Add 190 grams Caster Sugar a bit at a time
Cream until light and fluffy, with a pale yellow colour. This should take approximately 4 minutes with a stand mixer or up to 10 minutes by hand.Once creamed together the butter and sugar will have almost doubled in volume.
Turn speed of mixer to the lowest setting, add 3 Large Eggs one at a time with a tablespoon of the flour and cocoa powder to prevent curdling – if it does still curdle it does not matter it will come back together once dry ingredients are added
Add half the flour and cocoa powder, mix on medium speed until combined.
Add remaining half of flour and cocoa powder, this time use a spoon to fold the mixture in by hand until just incorporated. Do not over mix.
Split mixture between the two tins (I always use scales to make sure they are definitly even, but you can eyeball it)
Use a spatula to push the mixture evenly around the tin.
If using squeeze some water out of the baking strips
Add the wet baking strips to the outside of the sandwich cake tins
Cook in preheat oven 190°C / 170°C fan / 375°F for 22 minutes.Check to see if the cake has pulled away from the sides. Should be soft and spring back from your touch.
Leave in tins to cool for 10 minutes.
Tip upside down on to a wire rack and remove the baking paper.
Leave on wire rack until completley cooled, do not handle too much whilst warm as the cake is prone to break, crack and crumble. It will firm up as it cools.

Chocolate Buttercream

Melt 70 grams Cooking Chocolate in a bowl over a pan of hot water.Or in the microwave at 50% power stirring every 30 seconds until melted.
Use electric mixer with paddle attachment or whisk to soften 130 grams Butter
Use a sieve to sift in half the 230 grams Icing sugar mix on low, add remaining half and mix until soft and fluffy
Pour the melted chocolate into the frosting.
Mix until well combined

Assemble Chocolate Victoria Sponge

Place the prepared chocolate buttercream on to one of the sponges
Spread to edges with a spatuala
Add top layer and push down gently.
Sprinkle with icing sugar on top.
Slice and serve, as it is or with some cream.

23. Strawberry Rhubarb Crumble

Healthy Strawberry Rhubarb Crisp {Gluten-free, Low Sugar} is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘8’, ‘8 servings’]

This healthy strawberry rhubarb crisp with almond and coconut flour is the perfect way to use up fresh rhubarb and strawberries. Juicy strawberries and tart rhubarb are baked between two layers of a nutty, gluten-free crumble mixture for the perfect combination of sweet and tart. It’s one of our favorite early summer desserts! (Gluten-free, vegan, & refined sugar-free)

Ingredients

2 cups almond flour
1/2 cup coconut flour
6 tablespoons maple syrup
4 tablespoons coconut oil, (melted)
2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups thinly sliced strawberries
2 cups thinly sliced rhubarb
1/2 cup maple syrup
1 tablespoon cornstarch ((can also sub in tapioca or arrow root starch))

Instructions

Preheat oven to 350 degrees F. Grease an 8×8 inch baking dish.
Combine the almond flour, coconut flour, coconut oil, maple syrup, vanilla extract and salt in a medium-sized bowl.
Next, mix the sliced strawberries, rhubarb, maple syrup and corn starch together in a medium bowl until well coated. You can also sub in equal amounts of tapioca or arrow root starch for the cornstarch if you prefer.
Press half the crumble mixture into the bottom of the greased baking dish with the back of a spoon or spatula.
Next, evenly distribute the strawberry rhubarb mixture over top of the crumble mixture.
Evenly sprinkle the remaining crumble mixture over top of the strawberry rhubarb mixture.
Place it in the oven and bake for 30 minutes or until the crumb mixture on the top is golden.
Let it cool for at least half an hour before serving. Serve by itself or with regular or coconut whipped cream or ice cream if desired.

24. Blueberry Oatmeal Muffins

Blueberry Oatmeal Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘9’, ‘9 muffins’]

These blueberry oatmeal muffins are sweet, soft, and moist. A perfect treat for breakfast that’s gluten-free and dairy-free.

Ingredients

1 cup oat flour
3 tbsp rolled oats
1 cup almond flour
1/3 cup coconut sugar
1/4 tsp salt
3/4 tsp baking soda
2 eggs
1 tsp vanilla extract
1/2 cup unsweetened almond milk (or other plant-based milk)
1 tbsp sesame oil
1 tsp apple cider vinegar
1 cup blueberries

Instructions

Preheat the oven to 350F. Line your muffin tin with liners and spray inside with cooking spray, or just oil up with a silicone brush.
Take out a large bowl add in oat flours, rolled oats, almond flour, coconut sugar, salt, and baking soda.
In a separate bowl, break in eggs, vanilla extract, unsweetened almond milk, sesame oil, and apple cider vinegar. Mix together until it’s well combined.
Add the mixture of the dry ingredients into the wet ingredients and gently fold them in.
Now, gently fold in the blueberries.
Divide the batter and fill each muffin cup leaving some space at the top.
Bake in the oven for 20-25 minutes. Use a toothpick to check whether it’s fully cooked – with some crumbles still attached.
Let cool down before eating.

25. Chocolate Chip Cookies

Bisquick Chocolate Chip Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT12M · Total: PT27M · Yield: [’24’, ’24 cookies’]

Out of flour? No leavening agent? It’s no problem with these Bisquick chocolate chip cookies! Enjoy classic chocolate chip cookie taste and texture in this quick and easy recipe that requires no chilling or fuss.

Ingredients

½ cup unsalted butter (softened)
½ cup granulated sugar
½ cup brown sugar (packed)
1 large egg
2 teaspoons vanilla extract
2 ¼ cups Bisquick baking mix (spooned-and-leveled)
Pinch of salt ((just a pinch – Bisquick contains salt))
1 cup semi-sweet chocolate chips

Instructions

Preheat oven to 375°F. Line baking sheet(s) with parchment paper and set aside.
Using an electric mixer on medium speed, cream together softened butter and sugars for 2-3 minutes, or until light and creamy. Add egg and vanilla extract and mix until combined.
Stir in Bisquick and salt until just combined. Stir in chocolate chips.
Scoop cookies using a 1 ½-tablespoon capacity cookie scoop or spoon and roll each cookie dough ball into an oval egg shape. Place them like you would an egg standing up on the lined baking sheet(s), leaving at least 2 inches of space between them as they will spread.
Bake for 11-14 minutes, or until cookies have slightly browned around the edges and tops have almost firmed up. Remove from the oven and let the cookies cool on the sheet for a few minutes, then transfer to a wire rack to cool completely.

26. Healthy Baked Donuts

Healthy Baked Donuts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT9M · Total: PT29M · Yield: [‘7’, ‘7 donuts’]

These healthy baked donuts are infused with chocolate and topped with sprinkles for that classic donut shop flavor with a healthier twist! Baked rather than fried, these fluffy glazed donuts are made from scratch with oat flour and almond flour for a nutrient-packed sweet treat. No yeast, no rising, and no fuss! {Gluten-free & dairy-free-friendly}

Ingredients

1 cup oat flour, (spooned and leveled)
1 cup blanched almond flour, (spooned and leveled)
1/3 cup coconut sugar
1/4 cup unsweetened cocoa powder, (spooned and leveled)
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk or milk alternative
2 eggs
2 tablespoons melted coconut oil
2 tablespoons honey
2 teaspoons vanilla extract
4 tablespoons dark chocolate chips, (divided)
1/4 cup dark chocolate chips
2 teaspoons melted coconut oil
3 teaspoons sprinkles (optional)

Instructions

Preheat the oven to 375 degrees. Grease a non-stick donut pan or use a silicone one.
In a large bowl, combine oat flour, almond flour, coconut sugar, cocoa powder, baking powder, and salt.
In a separate bowl, melt 2 tablespoons of the chocolate chips and the coconut oil together in the microwave (or on the stovetop in a small pan, then add to the bowl). Add the eggs, milk, honey, and vanilla extract to the bowl, whisk to combine.
Add the wet ingredients to the dry ingredients, followed by remaining 2 tablespoons chocolate chips and fold until smooth and no dry mix remains. Do not over mix.
Fill each donut mold close to the top.
Bake for 9-12 minutes or until an inserted toothpick comes out clean. Check the donuts at 9 minutes to prevent overcooking.
Remove the donuts from the oven and allow them to cool for 5 minutes in the pan. Carefully remove them and allow them to finish cooling on a wire rack.
While the donuts are cooling, prepare the glaze. Melt the chocolate chips in a microwave safe bowl in 30 second increments until melted. Mix in the melted coconut oil until smooth.
Dip the surface of each donut in the chocolate glaze and top with some sprinkles, if desired. Allow the glaze to harden at room temperature or in the fridge.

27. Zucchini Brownies

Best Ever Healthy Zucchini Brownies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT28M · Total: PT38M · Yield: [’16’, ’16 brownies’]

Rich and delicious Healthy Zucchini Brownies made with shredded zucchini, whole wheat flour, and no refined sugar. Super moist and fudgy!

Ingredients

2 cups zucchini (medium size hole shredded (not tightly packed))
1 large egg
1/2 cup coconut oil (melted)
1/2 cup maple syrup, honey or any liquid sweetener
1 teaspoon pure vanilla extract
1/2 cup cacao or cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup whole wheat or spelt flour

Instructions

Place zucchini in a colander while you are getting other ingredients ready.
Preheat oven to 375 degrees F and line 8 x 8 glass baking dish with unbleached parchment paper. Set aside.
In a large bowl, add egg, oil, maple syrup and pure vanilla extract; whisk to combine.
Add cacao powder, baking soda and salt; whisk until well mixed.
Give zucchini a gentle squeeze but do not ring out completely, add to a bowl and stir.
Add flour and mix gently until combined.
Transfer batter into prepared baking dish and level with spatula. Bake for 25-28 minutes or until the centre is barely jiggly. Do not over bake as brownies will have more of a cake consistency. A toothpick inserted has to come out somewhat not clean. If centre is too jiggly bake a bit more – ovens vary.
Remove from the oven and let cool for about an hour. Lift by the parchment paper flaps and transfer to a cooling rack to cool off completely. Then cut into 16 squares and enjoy!

28. Dalgona Coffee Cake

Dalgona Coffee Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT45M · Cook: PT45M · Total: PT90M · Yield: [’12’, ’12 Servings’]

The most delicious coffee cake, made with the widely popular Dalgona whipped coffee.

Ingredients

2 ½ cups All Purpose Flour
1 teaspoon Baking Powder
1 teaspoon Kosher Salt
1 teaspoon Cinnamon
½ teaspoon Baking Soda
1 cup Granulated Sugar
¼ cup Butter (softened)
1 cup Milk
3 Eggs
⅓ cup Vanilla Yogurt
⅓ cup Extra Virgin Olive Oil
2 teaspoons Pure Vanilla Extract
2 tablespoons Instant Coffee
2 tablespoons Granulated Sugar
2 tablespoons Hot Water (boiling)
½ cup Light Brown Sugar
1 tablespoon Cocoa Powder
2 teaspoons Cinnamon
½ teaspoon Nutmeg
1/2 recipe Cream Cheese Buttercream Frosting

Instructions Dalgona Coffee

In a small bowl add the instant coffee, sugar, and boiling hot water. Using a hand mixer, slowly increase the speed until the mixer is on high. Mix until light and fluffy, about 5-7 minutes. Set aside.

Brown Sugar, Chocolate, Cinnamon Filling

In a small bowl combine the brown sugar, cocoa powder, cinnamon, and nutmeg. Stir together until fully combined. Set aside.

Preparing the Cake

Preheat the oven to 350°F and generously grease a non-stick bundt pan.
In a small bowl sift together the flour, baking powder, salt, cinnamon, and baking soda. Stir to combine and set aside.
In a large bowl combine the sugar and butter. Blend with a hand mixer or mix vigorously with a whisk until smooth and silky.
Add in the milk, eggs, vanilla yogurt, extra virgin olive oil, and vanilla extract. Whisk to combine all of the ingredients well.
Add in dry ingredients and stir until smooth. Set aside.
Fold the dalgona coffee mixture into the cake batter, until fully incorporated.
Pour half of the batter into the prepared bundt pan, spreading evenly around the entire pan.
Sprinkle all of the prepared filling mixture into the bundt pan, spreading it evenly around the pan.
Pour the remaining cake batter on top and spread around so it is even and fully conceals the filling mixture.
Bake for 45 minutes, or until a toothpick inserted comes out clean.
Let the cake cool 10-15 minutes in the bundt pan. Place a coolinf rack on top of the bundt pan, hold onto the cooling rack and bundt pan tightly and flip it over to release the cake onto the cooling rack. Let cool completely.

Cream Cheese Buttercream Frosting

Prepare half of this cream cheese buttercream frosting recipe.
After the cake has cooled, use a spatula to spread on the prepared cream cheese buttercream frosting.
Transfer the cake to the refrigerator and refrigerate for at least 4 hours before serving.

29. Coffee Cake

Best Coffee Cake Recipe: Moist, Easy and Irresistible is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [‘8’, ‘8 people’]

The best coffee cake recipe! Moist, easy, irresistible, and perfect for breakfast, brunch, or snack. Simple ingredients, amazing results.

Ingredients

1 Package Yellow Cake Mix
4 Eggs
1 Package Dream Whip – Dry
1 Cup Water
2 Sticks Cold Butter or Margarine
1.5 Teaspoon Vanilla Extract
1.5 Teaspoon Cinnamon
1 Cup Flour
1 Cup Sugar
Confectioners Sugar (for Garnish)

Instructions

Preheat oven to 350 degrees.
Combine cake mix, Dream Whip, eggs, and water. Mix well.
Pour into greased 9×12 pan and bake for 25 minutes.
While the cake is baking, mix the rest of the ingredients (except confectioners sugar) until crumbly and refrigerate until the cake is done.
Remove cake from oven when finished and top it evenly with crumb mixture.
Then bake for an additional 15 minutes.
Remove from oven and cool for 10 minutes or so.
Slice while still warm to avoid cracking.
Sprinkle with confectioners sugar to garnish.
Serve and enjoy!

30. Rainbow Cake

Rainbow Cake with Boxed Cake Mix is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT45M · Yield: [’16’, ’16 people’]

Rainbow cakes make everyone happy. It’s just a fact of life. This rainbow cake will make you extra happy because it uses boxed cake mix for the easiest (but still amazingly delicious!) way to make such a fun cake.

Ingredients

3 boxes white cake mix, whatever brand you prefer
1 can white frosting*
eggs, vegetable oil, water (as called for on your cake mix)
1 package gel food coloring

Instructions

Preheat oven to 325 (or whatever package on cake mix calls for), and spray six 8″ round cake pans with non-stick cooking spray. Line bottoms with parchment paper. Set aside.
In a very large bowl, make a triple batch of batter according to the package directions.
Measure batter evenly into each of 7 bowls, starting with a cup of your cake batter in each bowl and slowly adding the same amount to each. Add gel food coloring with a toothpick to each bowl until you reach your desired color. (The 7th bowl is there only in case you mess up with a color.)
Pour batter into each cake pan and bake for approximately 10 minutes or until a toothpick inserted in the center comes out clean. Remove cakes from oven, let cool for 10 minutes, then quickly flip to a cooling rack to cool completely.
When cake is completely cool, place bottom layer (red) down on a cake plate or other flat surface. Add thin layer (about 1/4″) of icing on the inside of each layer using a pastry bag to make sure the layers stack nicely. Add next layer of cake and frost again. Continue frosting each layer until you get to the top. Stick the cake in the refrigerator for 10 minutes then frost the outside of the cake with a light crumb coating. Stop at this point (like I’ve done) and enjoy it or put the cake in the refrigerator for another 10-15 minutes and frost the rest of the cake.

31. Sweet Potato Bars

Sweet Potato Bars is a practical addition to this collection, with a straightforward method and adaptable serving options.

You have to try these delicious and chewy sweet potato bars! Made with pantry staples and are a great year-round snack!

Ingredients

3/4 Cup roasted and mashed/pureed Sweet Potato
1 Cup White Whole Wheat Flour or all purpose flour
3/4 Cup quick cooking oats
.5 Tsp Baking Soda
1 Tsp Ground Cinnamon
1/2 Tsp Salt
1/4 Cup Unsalted Butter (room temperature)
1 Cup brown sugar
1 Egg Room temperature
1 Tsp Pure Vanilla Extract
1/2 Cup Chocolate Chips

Instructions

Prepare sweet potatoes by either 1. baking at 425 for 45-55 minutes and removing sweet potato from the skin, or 2. Peel and chop sweet potatoes into chunks. Bring a large pot of water to a boil and add sweet potatoes, cooking for about 15 minutes, until fork-tender. Drain water and mash potatoes, then set aside to cool. I placed my sweet potatoes in my food processor and blended/pureed them until no chunks were visible.
In a medium bowl combine flour, oats, baking soda, cinnamon, and salt. Set aside.
Combine butter and brown sugar until smooth, then add room temperature egg and vanilla. Once the sweet potato has cooled off a bit (can be warm, but not hot) add it to the sugar mixture.
Stir flour mixture into sweet potato mix, then fold in chocolate chips.
Preheat the oven to 350 degrees F (175 C). Scoop dough onto a greased or parchment paper-lined 8×8 baking pan. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
Allow to cool before removing from the pan and slicing into squares.

32. Chantilly Cake

Chantilly Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT25M · Total: PT75M · Yield: [’12’, ’12 people’]

Moist cake layered with whipped cream and berries makes a delicious and elegant dessert.

Ingredients

2 1/2 cups all purpose flour
1/3 cup cornstarch (or replace all purpose flour and cornstarch with 3 cups of cake flour)
1 tbsp baking powder
1/2 tsp salt
3/4 cup unsalted butter (softened)
1 1/2 cups sugar
2 tsp vanilla extract
1 tsp almond extract (optional (we leave out due to an allergy))
6 large egg whites (at room temperature)
3/4 cup milk
2 cups water
1 cup sugar
2 cups heavy cream
1 tsp vanilla
1 8 oz package cream cheese (softened)
8 oz mascarpone cheese (softened)
2 cups powdered sugar
1 cup blueberries
1 cups strawberries (sliced)
1 cup raspberries (sliced)

Instructions To Make the Cake

Prepare two 8 inch cake pans by lining the bottom with a round piece of parchment paper. Lightly spray the sides of the pan with nonstick baking spray. Preheat oven to 350 F.
In a medium bowl, stir together the flour, baking powder, cornstarch, and salt and set aside.
In a large mixing bowl or stand mixer, beat together the butter and sugar until creamy. Beat in the egg whites and vanilla, as well as almond extract if using. Slowly add in the flour mixture and milk, mixing as you add the ingredients. The batter should look light and fluffy.
Divide the batter evenly between prepared cake pans. Bake 25 – 28 minutes. The cakes should spring to the touch when gently touched in the center. Remove the cakes from the oven and allow them to cool.

For the Simple Syrup

In a medium saucepan, bring water and sugar to a boil, stirring until the sugar has completely dissolved, then set aside.

For the Frosting

Using a stand mixer with a whisk attachment or a strong hand whisk, whisk the vanilla and heavy cream until it’s almost stiff like shaving cream. This will take 2 -3 minutes on high speed (or much longer by hand).
In a medium bowl, beat together the cream cheese, mascarpone cheese and powdered sugar until well combined and creamy. Gently combine the cream mixture with the cheese mixture until smooth and creamy.

To Assemble the Cakes

Once cooled, level the cakes by cutting the top/dome off of each cake so they are flat. Then cut each cake in half, using a long knife. Brush the top of each cake with the simple syrup. Place a light layer of the frosting on the top of each cake, and then sprinkle in desired fruit. Lightly press the fruit into the frosting. Add each layer of cake and repeat frosting and adding of fruit, until all four layers are done. Frost the entire outside of the cake and top with fruits or decorate as desired.

33. Fairy Bread Lamingtons

Fairy bread lamingtons is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Cook: PT40M · Total: PT100M · Yield: [‘9’, ‘9 large pieces’]

These rainbow fairy bread lamingtons are the ultimate marriage between two classic Aussie desserts. Perfect for any day you need some sunshine and sprinkles in your life.

Ingredients

1 stick plus 1 tablespoon (125gms) room temperature butter
3/4 cup (165gms) white sugar
1/2 teaspoon vanilla essence
3 large eggs, at room temperature
1 & 1/2 cups (225gms) self raising flour
1/4 cup (35gms) cornflour
1/2 cup (125mls) full cream milk
2 & 1/2 cups (400gms) icing sugar or powdered sugar
1 cup (150gms) white chocolate melts
1/2 cup full cream milk
2 – 3 packets (190gms each/570gms total) rainbow hundreds and thousands
1/4 cup strawberry jam
1/2 cup whipped cream

Instructions Sponge cake

Pre-heat your oven to 160°C fan forced (180°C/355°F conventional/non fan forced). Grease and line the cake tin.
Sift the flour and cornflour together three times. This helps ensure a light fluffy sponge.
Beat the butter, sugar and vanilla together with electric hand beaters or stand mixer until pale.
Add the eggs one at a time, mixing well between each addition.
Add half the flour and corn flour in the butter and sugar mix. Fold in gently. Add the milk, fold in gently.
Add the rest of the flour and corn flour, fold in gently. You want to make sure its all mixed together properly, but be gentle with the mix.
Transfer to lined cake tin and bake for 30 minutes or until golden brown and a skewer inserted comes out clean.
Remove from oven and allow to cool at least ten minutes before removing from the tin. Allow cake to cool completely before cutting and moving onto the next step.
Cut cake into squares. Transfer back to cake tin and freeze for one hour.

White chocolate icing

Sift the icing sugar. Add the sugar, white chocolate melts and milk to the top of the double boiler. Put the pan on low and stir until icing is mixed in well and melted together. Stir on medium low until the mix thickens slightly.

To assemble the lamingtons

Put the hundreds and thousands into a shallow baking tray.
Set up your assembly area with sponge cake on the left, white chocolate icing in the middle (put something heatproof under the pot to protect the work surface), then tray with hundreds and thousands, then cooling rack on a tray.
Drop the sponge cake pieces into the icing one at a time. Flip the cake piece over with a fork, ensuring the all of the cake is coated. Carefully lift the cake on the fork, allowing the excess icing to drain off.
Place the cake onto the tray of hundreds and thousands. Using two different forks to the one you used to dip the cake, carefully move around the cake, ensuring it’s coated on all sides. You can pile the sprinkles on and around the cake and gently pat it down to help with this process.
Transfer the sprinkles coated cake to the cooling rack. Repeat with the other pieces of cake.
Allow to set for at least 30 mins before transfer to a plate. You can speed up the setting process by putting the tray into the fridge if you have space.

Optional filling

Cut the lamingtons in half, add a spoon full of jam and whipped cream, then close.
Transfer to a plate, dig in and enjoy!

34. Baked Pears

Easy Baked Pears [Stuffed with Nuts and Fruit] is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘4’, ‘4 servings’]

5-ingredient baked pears with nuts, dried fruit, and maple syrup are easy to throw together as a quick & simple yet elegant breakfast or dessert! + Gluten-free, dairy-free, and vegan.

Ingredients

2 ripe pears, (halved)
¼ cup of chopped walnuts or pecans ((or a combo of both))
3 tablespoons of raisins or dried cranberries ((or a combo of both))
½ teaspoon of pumpkin pie spice, (more for garnish )
3 tablespoons of agave or maple syrup (or a combo of both), more for drizzling

Instructions

Preheat the oven to 350 degrees F and line a baking sheet.
In a bowl, mix together the nuts, dried fruit, pumpkin pie spice, and agave or maple syrup until well-combined.
Using a melon baller or spoon, scoop out the seeds of the pears. Add a generous scoop to each innard of the pears.
If you’d like to drizzle on a little more sweetener or powder or a bit more pumpkin pie spice, feel free.
Place in the oven and bake for 25 minutes.

35. Healthy Apple Cobbler

Healthy Apple Cobbler is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

4 cups apples, peeled and sliced
2 tablespoons lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup rolled oats
1/4 cup almond flour
1/4 cup brown sugar or coconut sugar
2 tablespoons butter, melted
1/4 cup unsweetened almond milk (optional)
Pinch of salt

Instructions

1. Preheat oven to 375°F (190°C).
2. Toss apples with lemon juice, cinnamon, and nutmeg; spread in a baking dish.
3. In a bowl, mix oats, almond flour, sugar, and salt; stir in melted butter until crumbly.
4. Sprinkle the topping over apples; drizzle with almond milk if desired for extra moisture.
5. Bake 25–35 minutes until apples are tender and topping is golden brown.
6. Let cool slightly; serve warm, optionally with yogurt or ice cream.

36. Garlic Rosemary Challah

Garlic Rosemary Challah is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT135M · Yield: [‘2’, ‘2 challot’]

Garlic rosemary challah is a deliciously savory challah, with classic flavors of roasted garlic powder and freshly chopped rosemary.

Ingredients

1 packet of yeast (1/4 oz)
1 cup warm water
1 tbsp sugar
1/4 cup vegetable oil
2 tbsp honey
2 whole eggs + 1 egg whisked for egg wash
4 cups all purpose flour
1 tsp Kosher salt
1 tbsp roasted garlic powder
1 tbsp fresh rosemary leaves (chopped finely + more for garnish)
Coarse sea salt (for garnish)
2 garlic cloves (thinly sliced)
Fresh rosemary sprigs (about 1 inch for garnish)

Instructions

In the bowl of a stand mixer, add 1 cup warm water, yeast and sugar. Mix lightly with a fork to get all the yeast in the water and set aside for about 15 minutes. It should begin to foam up and you should see little bubbles.
In another bowl, whisk together the oil, honey and 2 eggs and pour mixture into the yeast mixture.
Using a dough attachment on your mixer on low-medium speed, gradually add the flour, salt, garlic powder and chopped rosemary, about 1/2 cup of flour at a time with the mixer on low. Continue to mix until everything is incorporated. The dough should begin to pull away from the bowl and come to 1 large ball of dough.
Turn the dough onto a very well floured surface and knead for about 5 minutes. You can use your finger to see if it’s ready. Press your finger in and if the dough bounces back quickly, it’s ready.
In a large bowl, pour a bit of oil in and place your dough ball in the bowl. Turn it around so the entire dough is covered with a thin layer of oil. Cover with a clean towel and place bowl in a warm spot. (for me, it was my oven). Allow to rest and rise for 1 1/2 hours until doubled in size.
When dough is ready, it should have doubled in size. Punch the dough down and divide dough into 2 balls, this will be your challahs. Cover 1 ball of dough as you work with the other.
Divide dough into 3 or 4 pieces (depending on what kind of braid you’d like), which will be your strands. Roll each strand into a long rope all of equal sizes, about 8-10 inches in length and continue with desired braid.
Pre-heat oven to 350 degrees Fahrenheit and place challahs on baking sheet. Brush each challah with egg wash and sprinkle with course sea salt and chopped rosemary and place sliced garlic in the “nooks” of the braid. Allow to rest for another 30 minutes.
Bake challah for about 30 minutes or runtil the top is lightly golden brown.

37. Sponge Cake

Easy Sponge Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘8’]

This easy sponge cake is soft, fluffy, and light as air! It’s a simple recipe for basic sponge cake made with ingredients including cake flour, beaten eggs, and sugar for an easy to make, moist sponge cake!

Ingredients

1 cup cake flour
⅞ cup white sugar (divided)
½ teaspoon baking powder
¼ teaspoon salt
½ teaspoon cream of tartar ((optional))
6 eggs (whites and yolks separated)
⅓ cup vegetable oil
2 Tablespoons water
2 teaspoons honey
½ teaspoon vanilla extract

Instructions Beat Egg Whites

Preheat oven to 350° F. Using a stand mixer or hand mixer, beat egg whites with the cream of tartar (if using) on high until it becomes foamy. Next, add ⅓ of the amount of sugar and beat on high until firm peaks form. When lifting the whisk, look for the tip to drop slightly. Set aside.

Egg Yolk Mixture

In a large bowl, add the egg yolks, the remaining ⅔ sugar, salt, water, honey, and vanilla. Beat on high until fluffy, pale yellow ribbons form when lifting the whisk. The ribbon should remain for 3 to 4 seconds. Add half the egg whites to the egg yolk mixture and fold gently.

Add Dry Ingredients and Oil

Make batter: Sift the flour and baking powder into the egg yolk mixture in three parts, gently folding after each time. Next add the vegetable oil. Tip: To help incorporate the oil better, mix a few spoonfuls of the batter with the oil before adding.
Add the remaining ½ of the egg whites to the batter and fold gently until well combined, taking care not to deflate the batter.

Bake

Line two 6 inch cake pans with parchment paper along the sides and bottom. Pour the batter and bang the pan twice to remove large air bubbles. Bake until a toothpick inserted in the center comes out clean and the crust is golden brown with a raised center, about 27 to 30 minutes. See Notes section for additional baking times.
Remove all the parchment paper and allow to cool completely on a cooling rack before slicing. Use a cake leveler for even slices. Serve with whipped cream and fruit or make a layered cake. Enjoy!

38. Protein Banana Bread

Protein Banana Bread Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Total: PT70M · Yield: [’12’, ’12 banana bread slices’]

This Protein Banana Bread Recipe is easy to make, delicious, and full of nutrition. Perfect gluten-free banana bread for breakfast and dessert.

Ingredients

2 1/2 cups almond flour
1/2 cup vanilla protein powder
1 tsp baking powder
1 tsp xantham gum
1/2 tsp sea salt
3/4 cup coconut oil (melted)
1/2 cup coconut sugar
2 eggs
3 small bananas (or 2 large bananas (1 cup when mashed))
1 tbsp poppy seeds

Instructions

Preheat the oven to 325F. Grease your loaf pan with oil.
Combine almond flour, protein powder, baking powder, xanthan gum, and sea salt in a separate smaller bowl.
3. Melt coconut oil in the microwave in increments of 30 seconds. Make sure you end up with ¾ cup of coconut oil when melted.
Transfer coconut oil into a large empty bowl. Then, stir coconut sugar into the coconut oil and mix until smooth.
Crack in the eggs one at a time, constantly mixing.
Stir in mashed bananas until one smooth texture.
Slowly add the mixture of dry ingredients (from step 2) into wet ones stirring throughout until smooth.
Add in poppy seeds and mix but do not over-stir.
Transfer the dough into the greased loaf pan and level it out.
Bake in the oven for 50-60 minutes. Start checking the banana bread when 50 minutes pass with a toothpick and bake until the toothpick comes out clean.

39. Strawberry Frosted Donuts

Strawberry Frosted Donuts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [’18’, ’18 Donuts’]

These soft, cake-like Strawberry Frosted Donuts feature fresh strawberries and a delicious fresh real strawberry glaze frosting. These pretty baked donuts recipe are great for company and the perfect treat to satisfy your sweet tooth without the messy frying in oil.

Ingredients

2 cups all purpose flour
1 and 1/2 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 large egg
1 and 1/3 cups buttermilk
2 Tablespoons melted butter
3 teaspoons vanilla extract
1 cup strawberries, diced
2 cups powdered sugar
4 Tablespoons strawberries, finely chopped
3 Tablespoons milk

Instructions

Preheat oven to 350°F. Grease donut pan or spray with cooking spray.
STEP TWO – In a large mixing bowl, whisk together flour, sugar, baking powder, cinnamon and salt.
In a separate mixing bowl, beat egg then whisk together buttermilk, melted butter and vanilla extract.
Add dry ingredient to wet ingredients and stir just until moistened. Gently fold in the diced strawberries.
Transfer batter in three separate batches to a decorating bag or ziplock bag. Once filled, cut a hole in the bottom of the bag that is just a bit smaller than the size of the donut shape.

You can also spoon in the batter by hand using a small spoon instead of using the bag. Do not overfill.

Bake in 350°F oven for 15 minutes.
Cool for five minutes. Remove from pan and set on wire rack with a piece of parchment paper underneath it.
In a small bowl, whisk together powdered sugar, finely chopped strawberries, vanilla and two tablespoons of the milk. You may need to add another tablespoon of milk to reach a consistency that is suitable for dipping the donuts in the donut icing.
Turn the donuts upside down and dip into the donut frosting and allow to drip off. Place back on wire rack and allow to set for 15 minutes.

40. Tequila Key Lime Pie

Tequila Key Lime Pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT160M · Yield: [‘8’]

Looking for a Cinco De Mayo dessert recipe? You’ve come to the right place. This Tequila Key Lime Pie Recipe is next level delicious and gets a twist from classic key lime pie with the addition of tequila.

Ingredients

5 tbsp butter (room temperature)
1.5 cups honey graham crackers (12 sheets)
14 oz sweetened condensed milk (1 can)
1 serving cup Greek yogurt (I used coconut flavored)
⅓ cup lime juice (apx. 3-4 limes)
4 oz coconut tequila
2 oz orange liqueur (Cointreau)
zest of 2 limes
1/2 cup shredded coconut (toasted)
whipped cream
lime slices
tequila shots!!!

Instructions

Preheat your oven to 350° F. Spread shredded coconut in an oven safe baking dish and bake for 10 minutes (or until toasted). I like to place the coconut in the oven right when I turn it on so it can warm up while preheating.
While the coconut toasts, in a food processor or blender, pulse together the room temperature butter and graham crackers until a ‘wet sand like’ texture is achieved.
Then, pour your crust mixture into your pie pan and use the bottom of a measuring cup to press the graham cracker against the bottom and edges. Ensure the crust is even around the pie dish. Bake the crust for 10 minutes.
While the crust is baking, place sweetened condensed milk, greek yogurt, lime juice, coconut tequila, and orange liqueur in a large mixing bowl and whisk until well combined. Stir in the lime zest last.
Once combined, pour the filling into the baked graham cracker crust. Top with extra lime zest and bake for 15-20 minutes or until filling has set. It still might be jiggly in the center; this is okay because it’s going to harden in the freezer!
Let your Tequila Key Lime Pie cool, then place in the freezer for 2-3 hours. Before serving, garnish with toasted coconut flakes and lime slices. Thaw slightly (~10 minutes) before using a sharp knife to cut individual slices. Wipe off your knife between each cut for cleaner pieces. Serve with a tequila shot and enjoy 😉

41. Oatmeal Walnut Chocolate Chip Cookies

Oatmeal Walnut Chocolate Chip Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [’24’, ’24 cookies’]

These easy oatmeal walnut chocolate chip cookies are pure perfection – crispy on the outside and soft and chewy on the inside!

Ingredients

2 1/4 cups all-purpose flour, 285 g (spooned and leveled)
2 1/4 cups old-fashioned oats, 200 g (spooned and leveled)
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup unsalted butter (softened, see notes for using salted)
1 ¾ cup granulated sugar
4 tsp molasses
2 large eggs
2 tbsp whole milk
2 tsp vanilla extract or vanilla bean paste
1 cup walnuts (coarsely chopped )
1.5 cups chocolate chips or chopped chocolate

Instructions

Preheat the oven to 350 ℉. Line a baking sheet with parchment paper or a silicone baking mat.
In mixing bowl, stir flour, oats, baking powder, baking soda, and salt. Set aside.
Using a standing mixer or a hand-held mixer with a large bowl, beat the butter on medium to medium high, about 2-3 minutes. You want it to be a pale yellow and very creamy.
Add sugar and beat another 2-3 minutes until light and fluffy, scraping down the sides of the bowl with a rubber spatula as needed.
Add the molasses and mix until fully incorporated, again scraping down the sides of the bowl as needed.
Add eggs, one at a time, allowing each egg to incorporate before adding the next.
Slowly add the vanilla extract and milk and mix until incorporated. At this point the dough might look a bit watery and curded. That’s totally fine it will firm up once you add the flour mixture.
Add the flour/oat mixture and mix on low until just incorporated. Scrape down the sides of the bowl with a spatula to make sure the dough is fully mixed and all the flour and oats have been incorporated.
Turn off the mixer a gently fold in the chocolate chips and walnuts using a spatula.
Using an ice cream scoop or spoon, add balls of 2-3 tablespoons of dough to prepared baking sheet, leaving around 2 inches between each cookie.
Use the bottom of cup to flatten each ball of dough to about a 2 ½ to 3 inch circle. Putting a piece of parchment or wax paper between the dough and the cup will prevent the dough sticking to the cup.
Place the baking tray in the oven and bake 10-12 minutes until the edges are golden brown.
When the cookies are done, remove from oven, let cool, and enjoy!

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.

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25. Chocolate Chip Cookies

26. Healthy Baked Donuts

27. Zucchini Brownies

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29. Coffee Cake

30. Rainbow Cake

31. Sweet Potato Bars

32. Chantilly Cake

33. Fairy Bread Lamingtons

34. Baked Pears

35. Healthy Apple Cobbler

36. Garlic Rosemary Challah

37. Sponge Cake

38. Protein Banana Bread

39. Strawberry Frosted Donuts

40. Tequila Key Lime Pie

41. Oatmeal Walnut Chocolate Chip Cookies

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