February 28, 2020
Gluten Free Vegan Oatmeal Chocolate Chip Cookies (GF): an easy vegan oatmeal chocolate chip cookies recipe that yields soft & buttery oatmeal cookies full of melted chocolate chips!

For years, they’ve been one among my hottest vegan gluten free oatmeal recipes—scratch that—one of my hottest vegan gluten free cookie recipes of all time. Today, we’re here to ascertain what all the fuss is about. You ready? Let’s do this!


This vegan gluten free oatmeal chocolate chip cookie recipe is more sort of a healthified version of your favorite oatmeal chocolate chip cookie. Yet, they need this rich, buttery flavor and are lightly soft. It’s slightly chewy, with a moist center and it’s bursting with chocolate chips.

These vegan oatmeal chocolate chip cookies are made with simple, whole ingredients like gluten free oat flour, quaint oats and flaxseed. These oatmeal chocolate chip cookies are lower in sugar and full of fiber and healthy fats. you'll eat quite few and feel totally guilt-free!


Dry Ingredients:
  • 1 cup gluten free rolled oats, more below
  • 1 cup gluten free oat flour – if using homemade: make sure it’s very finely ground, as coarse flour will result in crumbly cookies
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
Wet Ingredients:
  • ¼ cup + 2 tablespoons melted coconut oil
  • ¼ cup coconut sugar
  • ¼ cup pure maple syrup
  • 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisked together, set for 15 minutes)
  • 1 teaspoon pure vanilla extract
Add-in Ingredients:
  • ¾ cup vegan chocolate chips
  • ½ cup gluten free rolled oats
  • Optional Topping
  • 2 tablespoons vegan chocolate chips
  1. Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside for later.
  2. In a medium bowl, whisk together all the dry ingredients: oats, oat flour, baking powder, baking soda and salt.
  3. In a large bowl, whisk together all the wet ingredients: coconut oil, coconut sugar, maple syrup, flax eggs and vanilla. Whisk until thoroughly combined and resembles caramel.
  4. Add the dry ingredients to the wet ingredients. Whisk until thoroughly combined. Fold in Add-In ingredients: chocolate chips and oats.
  5. Using a medium cookie scoop, scoop cookie dough onto the prepared baking sheet. Using a fork, flatten cookies into a round disc—they will not spread during baking. Optionally, press chocolate chips into the tops of the cookies.
  6. Bake for 8-12 minutes. Using a flat, heatproof spatula, carefully lift cookies off the baking sheet and transfer to a cooling rack. Allow to cool completely. Enjoy! Storing instructions below.


February 25, 2020
This Bang Bang Cauliflower is full of flavor then easy to form. Cauliflower is marinated during a delicious coating made with Bang Bang Sauce, seasonings and optional breadcrumbs to form them ultra crispy, yum. 

If you’re are trying to find more cauliflower recipes use the my search bar on the blog and obtain may more ideas that even the pickiest kids and hubbies will eat.


Trust me all that it takes is an experience of wonderful flavors and everybody are going to be crazy .

It is crispy, flavorful, texture perfect in and out, satisfying, easy to form , perfect for parties, addictive. And voila, everyone will eat veggies.



  • 1 medium Cauliflower cut into florets
  • 1/2 cup Coconut milk
  • 3/4 cup Bang Bang Sauce
  • 3/4 cup flour (use gf, if needed)
  • oil for frying
  • Seasoning (1 Tbs garlic powder, 1 tsp chili powder, 1 Tbs onion powder)
  • salt, pepper to taste


  • 1 cup panko breadcrumbs (use gf, if needed)


  1. Combine in a bowl the Bang Bang Sauce, flour, coconut milk, seasoning. Mix with a wire whisk or spatula until well combined.
  2. Add cauliflower florets, season with salt and pepper, mix until well coated. If you use the optional breadcrumbs coat them as well in the cauliflower mix.
  3. Heat a skillet with oil. Make sure the oil is hot, then add cauliflower fry for around 2.5 minutes from each side.


February 24, 2020
Sweet Potato turtle bean Tortilla Soup may be a vegan version of classic tortilla soup that’s equally as hearty!

The truth is, I thoroughly enjoy eating plant-based meals because they create me feel good inside and out. 


This Sweet Potato turtle bean Tortilla Soup are some things I could eat every single day and never tire of it. It’s so hearty and flavorful and it certainly doesn’t hurt that it’s Mexican food. 

This is the simplest tasting veggie broth that I’ve tried — and I’ve tried tons. The flavour is incredible all on its own and it completely enhanced this Sweet Potato turtle bean Tortilla Soup!

The sweetness of the sweet potatoes and red bell pepper combined with the savory spices, hearty black beans and freshness of cilantro and lime are a tremendous combination.


  • 1 tablespoon extra virgin olive oil
  • 1 red onion, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1.5 lbs. sweet potato (about 2 medium), peeled, and cut into 1″ cubes
  • 1 red bell pepper, seeded and chopped
  • 1 jalapeno, seeded and chopped
  • 1 cup corn, fresh or frozen
  • 5 cups Zoup! Good, Really Good™ Veggie Broth
  • 1 can black beans, rinsed and drained
  • 14 ounce can fire roasted diced tomatoes with its juice
  • Juice of 1 lime plus lime wedges for serving
  • 1/4 cup chopped fresh cilantro
  • salt and pepper, to taste
  • 2 tablespoons olive oil
  • 2 corn tortillas sliced into strips
  1. Heat the olive oil in a large soup pot or Dutch oven over medium heat.  Add the onion and garlic and saute until softened, about 5 minutes.  Stir in the spices and cook for 1 minute longer, stirring constantly.
  2. Add the sweet potato, red bell pepper, jalapeno, and corn and saute for 2-3 minutes.  Add the veggie broth, black beans, diced tomatoes, and salt and pepper to taste and bring to a boil.  Once boiling, reduce heat to medium low and simmer for 20-30 minutes until the potatoes are tender.
  3. Remove from heat and add the lime juice, cilantro, and adjust the seasoning if necessary.  Serve warm with tortilla chips and lime wedges.  Enjoy!
  1. Preheat the oven to 400 degrees.  Toss the tortilla strips with the olive oil and salt, to taste.  Bake in an even layer for 5 minutes or until golden and crispy.


February 20, 2020
Wake up to those vegan Pumpkin Waffles with Maple Cashew Cream. Spiced to a T and slathered in sweet, creamy, custard, these vegan waffles are the right autumnal breakfast for the entire family.

I have quite few pumpkin recipes on the blog. There's the pumpkin bread with candied pecans, the simplest pumpkin muffins, the even better cheese swirl pumpkin muffins, and in fact , pumpkin chocolate chip cookies. But one among the primary pumpkin food I ever made for this blog has long ago been lost within the archives and it had been time to revive them.


Getting a good cook on your waffles is crucial. You would like to urge each side of the waffles lightly golden and crispy while ensuring that the middle is cooked. this will be difficult so it’s important to urge a high-quality waffle maker to try to to the work.

High-quality doesn't necessarily mean expensive. Good waffle makers are fairly affordable and if you don’t have one yet, I highly recommend you get one. 

With the proper waffle maker, I can make these waffles perfect whenever. meaning I don’t need to worry about the waffles burning or cooking unevenly.


Pumpkin Waffles:
  • 1 1/4 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/8 tsp ground cloves
  • 1 1/4 cup almond milk
  • 1 cup pumpkin puree
  • 1/4 cup maple syrup
  • 3 tbsp coconut oil, melted
  • 1 tsp vanilla extract
Maple Cashew Cream (Optional):
  • 1/2 cup raw cashews
  • 2 tbsp. water
  • 2 tbsp. maple syrup
  • 1/2 tsp vanilla extract
  • pinch of cinnamon
  1. In a bowl combine flour, baking powder and soda, salt, and spices. In a separate bowl whisk together pumpkin puree, almond milk, maple syrup, oil, and vanilla. Add the wet ingredients to the dry ingredients and mix together until just combined. A few lumps are okay.
  2. Cook batter in waffle iron according to manufacturer's instructions.
  3. While the waffles baking, make the maple cashew cream (optional). In a high-powered blender combine all the ingredients and process until smooth. Refrigerate until ready to use.
  4. Serve the waffles warm with Maple Cashew Cream or coconut whipped cream, toasted pecans or hazelnuts, and maple syrup.


February 20, 2020
Greek Spaghetti Bolognese (Makaronia Me Kima), is that the definition of food. Very almost like the Italian Bolognese sauce, only with lots more spices and a thicker texture almost like that of chili.

Type Of Meat To Use for creating Bolognese Sauce

Most people make this sauce using only lean hamburger. Which is what the first recipe involves , and what I also prefer when making this sauce to place during a Moussaka. But what can make this sauce such a lot more flavorful, is that the addition of ground pork.


That’s because beef doesn’t contain enough fat, therefore, looses on flavor. Also, for an equivalent reason, it tends to finish up a touch dry to the taste. That’s also why in most Bolognese Sauce recipes you’ll see the addition of bacon or pancetta thereto.

So if you’re getting to make this sauce for adding on top of your pasta or to form Pastitsio, then definitely choose half hamburger & half ground pork. Pasta absorbs fat like hell and wishes it so as to not be dry.


  • 40 ml olive oil
  • 1 large onion minced
  • 2 large gralic cloves chopped
  • 650 grams / 1,7 lb lean ground beef or half ground beef & half ground pork
  • 60 ml sweet red wine
  • 1 small very ripe tomato chopped
  • 8-10 pieces of allspice
  • 6-7 pieces of cloves
  • 1 small stick of cinnamon
  • 2 dried bay leaves
  • 1 teaspoon dried thyme
  • 7 tablespoons tomato paste
  • 1 carrot peeled
  • 1 stick of celery without the leaves
  • kosher salt & ground pepper
  • 500 grams dried spaghetti

  1. Heat olive oil in a medium sized pot over high heat. Caramelize the onion and the garlic.
  2. Add the ground meat. Start breaking it apart with a wooden spoon. Add a bit of kosher salt (to help remove its juices).
  3. Add the cloves, allspice, the bay leaves, thyme, and cinnamon. Pour in the wine and stir until it evaporates.
  4. Once the meat has dried completely from its juices. Add the chopped tomato and tomato paste and stir for a minute or 2. OPTIONAL: At this point, you may add 1-2 tablespoons of flour to thicken the sauce.
  5. Cover with water and add the carrot and celery. Reduce heat to medium-low and simmer for about 1 hour and 30 minutes or until sauce is thick enough.
  6. Season with pepper and extra salt if needed.
  7. Cook pasta according to package instructions.
  8. Serve with plenty of sauce and grated cheese on top.

Easy Tofu Marinade Recipes

February 09, 2020
You think tofu is boring and features a plain taste? Then do this tofu marinade! It’s super easy to form and it’s full of flavor. I really like serving my marinated tofu over rice and don’t forget to top it off with some green onions and a touch of sriracha.

When I first tried tofu years ago, I wasn’t too impressed! It didn’t taste like much and that i thought I definitely don’t need it in my life. Boy, was I wrong! When prepared the proper way, tofu is super versatile and it’s so delicious! My easy tofu marinade makes tofu a true star in your kitchen!

Easy Tofu Marinade Recipes
Easy Tofu Marinade Recipes

To make marinated tofu, you ought to use firm or extra-firm tofu. it's already been pressed enough to carry its shape fairly well once you pip out .

Please don't use soft or silken tofu for this recipe. It'll disintegrate when pressing. Unlike firm tofu, soft or “silken” tofu is typically used for vegan sauces or mousses that are blended.

Easy Tofu Marinade Recipes

  • 14 oz firm or extra-firm tofu
For the tofu marinade:
  • 2 tablespoons sesame oil
  • 4 tablespoons soy sauce
  • 2 cloves of garlic
  • 1 inch piece ginger
  • 2 tablespoons rice vinegar
  • 1 teaspoon paprika powder
  • 1/2 teaspoon smoked paprika powder
  • 1 teaspoon maple syrup
  • 1 teaspoon onion powder
  • red pepper flakes
  1. Start by pressing your tofu. Remove the tofu from the packaging.Then wrap it with a clean dishtowel. Alternatively, you could also use paper towels.
  2. Cover with a baking sheet and then place something heavy on top. I usually use a stack of cookbooks. But you could also use cans of beans, a cast iron skillet, or smaller weights you use for weight lifting exercises. 
  3. Let it press for about 10-15 minutes. 
  4. In the meantime, make the tofu marinade. 
  5. Cut the garlic and the ginger into thin slices. In an airtight container or a bowl, combine all of the ingredients and whisk well. 
  6. After the tofu has been pressed for about 10-15 minutes, cut it into cubes.  Then add it to the tofu marinade and carefully stir with a spoon until all of the tofu cubes are covered. 
  7. Cover the container and store it in the fridge for at least 1-2 hours. If you have enough time, I recommend letting the tofu marinate overnight. This way it will be even more flavorful. 
  8. To pan-fry the marinated tofu:
  9. Heat some oil in a frying pan or in a cast iron skillet.Add the marinated tofu, but leave the rest of the tofu marinade behind (you can use it later if you want). Fry the tofu until golden brown. 
  10. How to bake the marinated tofu:
  11. Preheat your oven to 350 °F. After the tofu has been marinated for at least 1-2 hours, place it in a bowl leaving the remaining tofu marinade behind.
  12. Add two tablespoons of corn starch (for 14 ounces of tofu). Make sure all cubes are covered in corn starch. Line a baking sheet with parchment paper and place the tofu cubes on top.
  13. Bake for 25 minutes, tossing halfway. 
  14. Serve over brown rice and sprinkle with chopped green onions. I also like to add a bit of sriracha on top. 

Instant Pot Vegan Cheese Sauce

February 07, 2020
If you're keen on all the moment Pot vegetarian/vegan recipes that I share on the blog, please join me on this Facebook Group – Instant Pot Vegetarian Recipes. The group shares/features vegetarian instant pot recipes and concepts from all round the web!

Vegan cheese? have you ever guys ever tried it? i'm not a vegan but I'm often intrigued by a number of the vegan products that I see within the market.

Instant Pot Vegan Cheese Sauce
Instant Pot Vegan Cheese Sauce

Recently, I bought a pack of vegan cheese to use on my pizza from Trader Joe’s. To my disappointment, it clothed really bad and ruined my pizza. I just couldn’t eat it.

Since then, making a vegan white sauce has been on my to try to to list and what better than using my Instant Pot to try to to it!

Instant Pot Vegan Cheese Sauce


  • 2 large carrots, 170 grams, cut into rounds
  • 1/4 cup cashews, raw, 35 grams
  • 1 cup water, 8 oz
  • 1 large russet potato, 320 grams, cubed
  • 1 large sweet potato, 300 grams, cubed
  • 1/2 cup nutritional yeast
  • 3/4 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1.25 teaspoon salt, or to taste
  • 1/4 teaspoon turmeric powder
  • 1 tablespoon white vinegar
  • 1.5 tablespoons lemon juice
  • 1/4 cup water or almond milk, 2 oz


  1. To your instant pot add cubed potatoes, sweet potatoes, carrots, cashews and 1 cup water.
  2. Close the pot with its lid. Press the manual/pressure cook button and cook on high pressure for 5 minutes. The pressure valve should be in the sealing position.
  3. Let the pressure release naturally for 5 minutes and then do a quick pressure release by manually moving the valve from sealing to venting position.
  4. Let the veggies cool down a bit and then transfer them to a high speed blender.
  5. Add nutritional yeast, smoked paprika, garlic powder, salt, turmeric, white vinegar, lemon juice and 1/4 cup of either water or almond milk.
  6. Pulse for 30 seconds or until the sauce is super creamy and smooth. Transfer vegan cheese sauce to serving bowl. Enjoy with chips or veggies!


February 07, 2020
Cabbage Roll Soup recipe may be a delicious dinner recipe which will warm your belly on a chilly and crisp fall day. This unstuffed cabbage soup is one among the simplest soup recipes that we've ever made and really easy to make!

With many chopped vegetables, broth, spaghetti sauce , hamburger and rice, this hearty soup may be a total winner. We wish to serve this soup with our easy and delicious 30-minute dinner rolls.


This recipe is pretty simple, which is simply one among the explanations I really like it such a lot. You merely season and brown your hamburger , add veggies, broth and spaghetti sauce , then let sit for 25 minutes. My whole family loves this soup!

We really like making this recipe in our amazing dutch oven, but you'll totally use your soup pot instead. Any pot with a lid will work!


  • salt and pepper
  • 1 medium yellow onion diced finely
  • 2 cloves garlic minced
  • 4 cups chopped green cabbage
  • 2 tsp. vegetable oil
  • 1 lb. lean ground beef
  • 2 medium carrots quartered and sliced
  • 4 cups low-sodium beef broth
  • 3 8 oz. cans tomato sauce
  • 1/2 cup white rice uncooked
  • 1 bay leaf
  • 3 tbsp. light brown sugar
  • 2 tbsp. fresh chopped parsley
  1. In a dutch oven or large soup pot, heat oil over medium-high heat and add ground beef.
  2. Season ground beef with salt and pepper as desired and cook until browned.
  3. Add diced onion and minced garlic and cook for another 2-3 minutes, until onions are tender.
  4. Add in chopped cabbage, carrots, tomato sauce, beef broth, white rice, bay leaf, and brown sugar and stir to combine.
  5. Bring soup to a simmer and let cook for about 25 minutes, until rice is tender.
  6. Take out the bay leaf and sprinkle with chopped parsley.


February 04, 2020
This is one among my favorite holidays, just because families across the country gather together to eat an equivalent meal. If you’re like us, you’ve started brooding about what you’ll serve to your guests for Thanksgiving dinner, and this year, I’ve decided to form Pumpkin Dinner Rolls, adapted from our milk bread recipe.

Since everyone loves our Milk Bread recipe, I thought–why not turn it into a delicious and festive dinner roll? If you're keen on buttery, soft parker house rolls you’ll love these! the feel of Asian milk bread is tender and fluffy, and it lends itself well to savory and sweet applications (check out our Chinese bakery bun recipes for more ideas).


These buns are closer to our classic Milk Bread recipe, with the addition of steamed pumpkin puree to feature some extra vitamins, autumnal color, and a really subtle flavor. If you would like to intensify the pumpkin flavor, you'll add a few pinches of cinnamon and nutmeg to the dough.

When it involves the pureed pumpkin, you'll use canned, but i prefer to form my very own. With all of the ornamental pumpkins out there, though, it’s hard to understand which of them will work best for food. We used an extended Island Cheese Pumpkin, but others like Jarrahdales and Blue Hubbards work well too!

These Pumpkin Dinner Rolls are family-approved–we slathered them with butter, melted cheese on them, and made mini turkey sandwiches (perks–or occupational hazard–of food blogging is that we’ve made a complete of three turkeys this fall, and it’s not even Thanksgiving yet!). I hope your family likes them the maximum amount as mine did, which they impress your guests at your Thanksgiving table!



  • ⅓ cup milk (75 ml, at room temperature)
  • 1 large egg (at room temperature)
  • ½ cup pumpkin puree (about 120g)
  • ⅔ cup heavy cream (158 ml, at room temperature)
  • ⅓ cup sugar (115g)
  • ½ cup cake flour (70g)
  • 3½ cups bread flour (500g)
  • 1 tablespoon active dry yeast (10g)
  • 1½ teaspoons salt (7g)
  • Egg wash (1 egg beaten with 1 teaspoon water)
  • 1/3 cup pumpkin seeds
  • Simple syrup (optional: 2 teaspoons of sugar dissolved in 2 teaspoons hot water)


  1. If you are making homemade pumpkin puree, simply steam about ½ pound of any baking pumpkin for 15 minutes, pour out the liquid from the steamer, and scoop the pumpkin flesh out. Mash the pumpkin with a fork until smooth.
  2. In the bowl of an electric mixer fitted with the dough hook attachment, add ingredients in the following order: pumpkin puree, heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt. When measuring the flour, tap the measuring cup against a hard surface to ensure there are no air pockets.
  3. Turn the mixer on to the lowest setting, and let it go for 15 minutes--stopping occasionally to push the dough down off the hook. If you're in a humid climate and the dough is too sticky, feel free to add a little more flour, 1 tablespoon at a time, until the dough comes together and pulls away from the sides of the bowl. If you don't have a mixer and would like to knead the dough by hand, extend the kneading time by 10 minutes.
  4. After 15 minutes of mixing, the dough is ready for proofing. Cover the bowl with a damp towel, and place in a warm spot for 1 hour. I proofed the dough in my oven (I had the oven on rapid proof for 5 minutes, turned the oven off, and then closed the oven door). The dough will grow to 1.5x its original size.
  5. In the meantime, grease a square 11x11” pan or 9x13” pan on all sides with a stick of cold butter.
  6. After an hour of proofing, put the dough back in the mixer and stir for another 5 minutes to get rid of any air bubbles.
  7. Next, divide the dough into 16 equal pieces on a lightly floured surface, with the help of your kitchen scale. Shape each piece of dough into a smooth ball and arrange them on the pan with about half an inch of space between them on all sides. Once shaped, cover and proof for another hour until the buns grow to 1.5X their original size.
  8. Preheat the oven to 350 degrees F. Brush the risen dough with egg wash, and sprinkle with the raw pumpkin seeds.
  9. Place in the middle of the oven and bake for 16-18 minutes until the tops are golden brown. Take the buns out of the oven and immediately brush them with the sugar water to give them a really great shine, sweetness, and rich color. Serve warm! (Note, these warm up really well in the microwave!)


February 03, 2020
Delicious and cheesy Pasta Shells full of a spinach, mushrooms and tomatoes filling. Stuffed Shells Florentine are vegetarian, freezer-friendly, and therefore the perfect easy, weeknight dinner!

Pasta shells full of a cheesy spinach and mushroom mixture is that the ultimate comfort dinner, and it’s very easy to form .


Stuffed shells are a fun and attractive option for pasta night, but also an ingenious thanks to sneak in some good-for-you veggies. Covered and masked in cheese, of course. 

Baked on a bed of flavorful marinara until cheesy and bubbly, these simple stuffed shells are great for a family dinner or maybe a pot luck. It makes tons of filling that holds up well, and you’ll be ready to stuff around 20 shells. 



  • 2 cans (14 ounces each) diced tomatoes, drained
  • 1 box (12 ounces) Jumbo Pasta Shells
  • 1 tablespoon butter, divided
  • 10 to 12 ounces fresh baby spinach
  • 8 ounces sliced mushrooms
  • 4 cloves garlic, minced
  • salt and fresh ground pepper, to taste
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon dried basil
  • 1 cup marinara sauce
  • 1 1/2 cups part-skim shredded mozzarella cheese
  • chopped fresh parsley


  1. Preheat oven to 350F.
  2. Cook Pasta Shells in boiling water for 8 minutes, or until al dente. DO NOT overcook because they will tear and fall apart.
  3. In a large skillet, melt 1/2 tablespoon butter over medium-high heat.
  4. Add sliced mushrooms and cook for 5 minutes.
  5. Stir in garlic; add remaining butter, and continue to cook for 1 minute.
  6. Add in drained tomatoes.
  7. Season with salt, pepper, Italian seasoning, and basil; bring to a simmer.
  8. Stir in the spinach. Since we're using a lot of spinach, you will want to cook it in batches. As soon as one batch is cooked down, add the next - I break it up into 3 batches.
  9. Remove from heat. Taste for seasonings and adjust accordingly.
  10. Drain shells and rinse with cold water; pat dry with paper towel.
  11. Spread 1-cup marinara sauce on the bottom of a 9x13 baking dish.
  12. Stuff each shell with the spinach mixture and arrange over the marinara sauce in the baking dish.
  13. Sprinkle the stuffed shells with shredded mozzarella cheese.
  14. Bake for 20 to 25 minutes, or until bubbly.
  15. Remove from oven.
  16. Garnish with parsley and serve.
Other delicious recipe here.


February 02, 2020
When served cooled from the oven, it’s soft and creamy, but my preferred thanks to serve it's after you’ve chilled the cheesecake overnight, making it more of a replacement York Style cheesecake — my favorite.

The toppings on this cheesecake are completely optional, but they are doing add plenty of “Wow” factor, and make the whole baking process significantly less stressful by removing any worry of a cracked top.


Your cheesecake may crack, but it’s okay because you'll douse it in caramel sauce and nuts and more Snickers and more caramel and more nuts and , you get the thought.


Low-stress cheesecake is where it’s at, people. You'll preach water baths all you would like , and that i am a believer of them, too, but sometimes you only don’t want the FUSS of all of that.

And who doesn’t love something covered in caramel? Dousing in caramel makes everything okay.


  • 3 Eggs
  • 1 cup packed Brown Sugar
  • 1/2 cup Half and Half
  • 4 Tablespoons Butter
  • extra Mini Snickers for decorating Optional
  • 1/4 cup Salted Peanuts for decorating Optional
  • 24 Oreo's regular "stuff", not Double Stuff
  • 5 tablespoons Butter melted
  • 32 ounces Cream Cheese softened
  • 1 1/4 cup White Sugar
  • 1/2 cup Sour Cream
  • 20 Mini Snickers each one cut into 8 pieces (yes they will be tiny! Freezing first makes it super easy though! )
  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a food processor, process the Oreo's ( filling and all ) until they are completely crushed.
  3. Mix in the melted butter ( I do this in the food processor -- Just pour the butter in and process for a few more pulses until the butter is completely combined ).
  4. Press into a greased, 9” Spring Form pan with at least 3" high sides ( this is taller than standard!!!! )
  5. Bake for 8 minutes.
  6. In a heavy-duty mixer, mix cream cheese, white sugar, and sour cream until combined and smooth.
  7. Mix in the three eggs until just combined.
  8. Fold in the chopped up Mini Snickers.
  9. Bake in the preheated oven for 1 hour. Turn oven off. Let sit for two hours in the oven.
  10. To Make the Caramel Topping ( Optional ) : In a heavy-bottomed pan set to medium heat, whisk the brown sugar, half and half, and butter until the butter melts and the entire mixture starts to foam. Slowly whisk the mixture for 3 - 5 minutes, until it thickens slightly.

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