March 21, 2020
A slice or  of this Cinnamon Roll Bread Loaf will pride you with its softness. slightly candy and very sensitive, this bread recipe is virtually a keeper.

So, Cinnamon Roll Bread Loaf. Any other addition to our growing listing of bread recipes. My favorite about it is that it is so smooth, it's far well sweet and it is braided. I like braided breads. It's miles maybe simply the handiest artsy aspect that I will show off.


Not to say that I am no longer rocking it absolutely. It is simply that with bread dough, it will constantly turn out fantastically irrespective of how imperfect the braiding is.

And also you get to have heat, sparkling bread ultimately. Candy, buttery cinnamon notes  in each gentle slice, this Cinnamon Roll Bread loaf is a dream.



  • 1/4 cup warm water 105-115 F
  • 2 and 1/4 tsp active dry yeast
  • 3/4 cup warm milk 100-115 F
  • 1 large egg
  • 1/4 cup unsalted butter softened
  • 1/4 cup sugar
  • 1 tsp salt
  • 3 and 3/4 cups all-purpose flour

For the Filling :

  • 1 and 1/2 tsp cinnamon
  • 6 tbsp sugar
  • 1/4 cup melted butter

For Finishing :

  • 1 tbsp melted butter


  1. In a large mixing bowl. combine yeast and warm water. Let this mixture stand until foamy or thick, about 5 minutes. Add warm milk, melted butter, egg, sugar, and salt. Mix everything with a wooden spoon.
  2. Add 3 cups of flour, one cup at a time, stirring well after each addition. The mixture will be a shaggy, sticky dough. Add a little bit of the remaining flour and stir, sprinkling about a tablespoon at a time just until the dough gathers in the center of the bowl. You will not need all of the remaining flour.
  3. On a lightly floured board, turn the dough over and knead for about 6-12 minutes, until the dough is smooth and elastic. Shape the dough into a ball and place it in a bowl. Cover the bowl with a clean kitchen towel and let it rise for 1 and 1/2 hours, or until the size is doubled.
  4. Gently deflate the risen dough. Using a rolling pin, roll the dough into a 10x18 inches rectangle. Spread melted butter all over using a brush. Combine the cinnamon and sugar in a small bowl and sprinkle all over the dough. Starting on the short edge of the rectangle, roll the dough into a tight log.
  5. Turn the log so that it is vertically facing you. Using a sharp knife, cut the log vertically, starting from about an inch into the top end, splitting the log into two halves. Twist each of the cut logs so that the cut sides are facing up. Braid the dough by placing one over the other and repeating until you reach the end of the log. Tuck the ends under to seal.
  6. Gently transfer the dough into a large baking tray that is lined with parchment paper. Cover it loosely and let it rise for about an hour, or until doubled in size. Preheat oven to 350 F. Bake the loaf for 18-20 minutes, or until the loaf is golden. Brush the top with melted butter.


March 21, 2020
A rich and flavorful chocolate cookie full of a scrumptious smooth peanut butter middle. Those decadent peanut butter crammed cookies are an absolute dream!

I didn’t suppose cookies could get any better till I tried a stuffed cookie. Now I’m hooked! This recipe is a favourite, in addition to rolo cookies and oatmeal cream pies. So yummy!


I have some other delicious and decadent deal with to proportion with you these days! At our house, we are quite crazy approximately all matters peanut butter and chocolate. The two flavors are seriously a healthy made in heaven. So I made these scrumptious chocolate peanut butter cookies and that they have been a total hit!

As cookies go, those are pretty plenty simply wonderful in every way a rich and flavorful chocolate cookie, packed with a delicious smooth peanut butter center. 

They’re honestly extra on the indulgent aspect, however are ideal for special activities! (And isn’t any time that you get to consume a cookie this awesome a unique event?) We constantly make certain to add them to our listing of Christmas cookies to bake each season.



  • 1/2 cup sugar , plus a little extra for dipping
  • 1/2 cup brown sugar
  • 1 stick butter (8 Tablespoons) , softened
  • 1/4 cup peanut butter
  • 1 teaspoon vanilla
  • 1 egg
  • 1 1/2 cups flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1-2 teaspoons milk , as needed


  • 3/4 cup powdered sugar
  • 3/4 cup peanut butter


  1. Preheat the oven to 375ºF. Line two baking sheets with parchment paper or silicone liners and set aside.
  2. To make the filling, cream together the peanut butter and powdered sugar until well blended. Refrigerate the mixture while you mix up the dough to make it easier to handle.
  3. To make the cookie dough, in a large bowl or the bowl of a stand mixer, beat together the sugar, brown sugar, butter and peanut butter until light and fluffy. Add the egg and vanilla and beat until smooth. Add the flour, cocoa powder and baking soda and mix until a thick dough forms. If the dough is crumbly, add 1-2 teaspoons milk.
  4. Divide the dough into twenty pieces that are roughly equal in size. I did this by dividing the dough into halves, then fourths, then dividing each fourth into five equal sized pieces (they don’t have to be exact, but try to make them as close as possible). Remove the chilled filling from the fridge and divide it into 20 equally sized pieces, then roll them into balls and set aside.
  5. Place a piece of dough in the palm of your hand and flatten it out. Place a filling ball in the middle of the dough and wrap the dough around it, rolling it into a ball to seal it. Dip the top of the ball into sugar, place it on the baking sheet, and flatten it lightly with your hand. Repeat with remaining dough, spacing it out on the cookie sheets.
  6. Bake for 8-10 minutes, or until the cookies are set and slightly cracked around the edges. Enjoy!


March 16, 2020
In case you’re a lover of dealer Joe’s warm lentil packs, you’ll love those highly spiced Quinoa Lentil Wraps with Tahini Sauce! They may be simple to create, can be created Gluten-loose by using the usage of heated corn tortillas and so are super for meal-prep! This so scrumptious and complete of flavour, I absolutely love it!

To make this specific recipe, I commenced with the element list with lentils and bulgur-wheat, but clearly wanted to make a recipe that may be Gluten-loose. I suppose quinoa can be the ideal alternative!


Once I’m trying a couple batches with and with out quinoa, the quinoa were a keeper because it had the popular experience. The aggregate is full of taste, easy to prepare and can be saved inside the refrigerator for up to a week or suspended if important.

Quinoa and lentils are simmered with spices till gentle. Subsequently folded or wrapped with cabbage and chili-paste make these incredible, nicely-balanced, highly spiced and savory vegan-lentil mix served with tahini-sauce on the alternative facet.


Lentil Quinoa Mix:

  • ¾ cup red-lentils, sorted and rinsed
  • ½ cup quinoa, rinsed
  • 1 tsp red-pepper-flakes (Optional)
  • 2 ½ cups water, or more if needed
  • 1 tsp garlic-powder
  • 1 green-onion, thinly sliced
  • 1 tsp onion-powder
  • 2 heaping tsp cumin
  • 2 tbsp chopped-parsley
  • ½ tsp pink-salt, to taste

Spicy Tahini Sauce:

  • ¼ cup tahini
  • ½ cup water, or more if needed
  • 1 tbsp parsley, finely chopped
  • pinch of red-pepper-flakes
  • juice of ½ lemon or 1 tbsp
  • pinch of pink-salt

For Serve:

  • shredded cabbage or micro-greens
  • chili-paste or sriracha
  • lavash bread or corn-tortillas (flour-tortillas work too)
  • sliced avocado, for tacos (Optional)

Lentil Quinoa Mix:
  1. In a medium-saucepan, then add the water, lentils, quinoa, cumin, garlic & onion-powder, salt and red-pepper-flakes, bring to a boil, cover & simmer about 20minutes.
  2. Remove from heat, add chopped-parsley & scallions, let rest for ten minutes. If you feel it is too dry, add a few tbsp of water. Mixture ought to be creamy, not-dry. Add additional spices to flavor.
Tahini sauce:
  1. In a small-bowl whisk together the tahini, lemon, water, salt, red-pepper-flakes and parsley. Put aside.
Assemble Wraps:
  1. Lay lavash bread onto a level surface. Spread a tablespoon or so of chili-paste, roughly 1 ½-inches from the edge onto the initial ⅓ part in the top to base, leaving an inch on either ends.
  2. Layer with roughly ½ cup lentil and quinoa mixture & cabbage, then fold & roll. Slice in half & serve with a spoonful of tahini-sauce on every bite.
For Tacos:
  1. Warm tortillas, layer with lentil and quinoa mixture, micro-greens or cabbage, then add chili-paste & tahini dressing to taste and sliced avocado.
  2. Serve warm, chilled or at room temperature.
For Store:
  1. Wraps can be kept in the fridge for up to 3-4 days, in a covered container.


March 04, 2020
These Crispy Baked Garlic Parmesan Chicken Wings are perfect because the star of the meal, or served as an appetizer. Either way they're always a crowd pleaser!

I’m so excited to be sharing these super yummy Crispy Baked Garlic Parmesan Chicken Wings with you today. These wings are baked not fried, but you can’t even tell the difference. They end up super crispy without frying them.

Little different like other Parmesan, this baked chicken wings us soooo.. yummy! Great as an appetizer on game day or entertaining, or function a main dish with an enormous salad.


Wing night may be a fun and straightforward dinner that the entire family will love. I guarantee these are finger licking good! Your family will go crazy for these gems.

Crispy skin requires high heat. Steaming the wings first renders the fat out of the skin, which ensures that they get crispy when baked. I like to recommend you double the batch because these will go super fast.


  • 2 lbs chicken wings
  • 4 tablespoons olive oil
  • 4 tablespoons of butter
  • 2-3 tablespoon of minced garlic
  • 3 tablespoons of chopped parsley
  • 1/2 teaspoon salt
  • 1/2 cup of fresh grated Parmesan cheese
  1. Place a 8-quart saucepan with a steamer basket with 2 inches water. Cover and bring to a boil over high heat. Add wings and steam for 10-12 minutes.
  2. Remove wings and place them on a cooling rack placed on a baking sheet. Put them in the refrigerator for 1-2 hours
  3. Preheat oven to 425 degrees place baking sheet in oven and bake for 20 minutes then flip and bake for another 20 minutes or until brown and crispy.
  4. In a small saucepan add olive oil and butter, let it melt then add garlic and cook on low for 3 minutes.
  5. Remove wings from oven and place in a bowl.
  6. Pour melted garlic butter, Parmesan cheese and parsley over wings. Toss until coated, place on a serving platter. Sprinkle with more Parmesan cheese if desired.

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