10 Cottage Cheese Recipes That Prove It’s Actually Pretty Great — Recipes from The Kitchn

It took me a long time to come around to cottage cheese (I’m talking like 30+ years!). And while I’m not totally there with eating it as is from the container, I am 110% on board with using it in everything from high-protein pancakes and omelets to fancy toast and creamy casseroles. I’ve learned that it’s a quick way to get a boost of protein, lighten up otherwise super-rich classics, and make dishes creamier.

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Our 10 Most Popular One-Bowl Desserts — Recipes from The Kitchn

As much as I love making dessert, I don’t always love the mess that’s left behind. A kitchen sink full of dirty mixing bowls and spatulas isn’t the most fun thing to tackle when I’d rather be digging into a few of the cookies I just baked. That’s where one-bowl treats win; they deliver all the reward without all the dishes.

Here are 10 of the most popular one-bowl desserts from Kitchn, ranging from classic cookies to crowd-pleasing cakes and everything in between.


1. One-Bowl Vanilla Cake: Funfetti Cupcakes

Funfetti cupcakes bring a smile to just about anyone’s face. This easy recipe is just the thing to have on hand for birthdays, bake sales, and book clubs.

(Image credit: Lauren Volo)

2. One-Bowl Chocolate Wacky Cake

This crazy cake doesn’t use eggs or dairy and instead calls for a mix of baking soda and vinegar to bake up moist and tender.

(Image credit: Maria Siriano)

3. Pressure-Cooker Rice Pudding

Yes, homemade rice pudding can be yours in just 10 minutes. No wonder this recipe is so popular!

(Image credit: Jeff Roffman)

4. How To Make Fruit Clafoutis

While cherries are the most common fruit used to make this custardy dessert, almost any fruit will work, which means you can enjoy it all year long.

Baked Apples Stuffed with Oatmeal and Brown Sugar
(Image credit: Emma Christensen)

5. Baked Apples Stuffed with Oatmeal & Brown Sugar

Think of this dessert as an inside-out, easier version of apple crisp. That means the apples are best served with a scoop of vanilla ice cream.

(Image credit: Joe Lingeman)

6. Apple Yogurt Cake with a Cinnamon-Sugar Streak

Using plain whole-milk yogurt in the batter results in a cake that’s so moist, it’s almost like bread pudding.

(Image credit: Yossy Arefi)

7. No-Bake Coconut Snowballs

Not only do these coconut treats require just one bowl, but you also don’t even need to turn the oven on to make them. They’re also gluten-free and vegan.

(Image credit: Emma Christensen)

8. How To Make Chocolate Chip Cookies from Scratch

Nothing beats homemade chocolate chip cookies — especially ones that don’t leave a mess to clean up after.

(Image credit: Samantha Bolton)

9. The World’s Easiest Cookies

These cookies might look plain, but their deep flavor from dark maple syrup and amazing texture from almond flour more than make up for their appearance.

meringue
(Image credit: Tessa Huff)

10. How To Make French Meringue

These light and airy cookies are well-suited to be played with. Try adding chocolate chips or coconut flakes, or color them with a little gel food coloring.

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Chocolate Sheet Cake with Peanut Butter Frosting

Not much makes me as happy as chocolate peanut butter cake.

Sometimes I seriously wonder… does anyone love chocolate and peanut butter as much as I do? Like is it possible that there is someone else in the world who loves that combination MORE than me? I doubt it.

Chocolate Peanut Butter Sheet Cake

Easy chocolate sheet cake topped with creamy peanut butter frosting is the way to my heart. It’s the perfect dessert, anytime!

Ingredients / cake

2 1/4 cups  all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup dutch process cocoa powder
1 ½ cups sugar
8 tablespoons unsalted butter, (softened)
1/3 cup vegetable oil
1 cup milk
1/2 cup freshly brewed coffee
2 teaspoons  vanilla extract
4 large eggs

Ingredients / peanut butter frosting

4 tablespoons unsalted butter, (softened)
4 tablespoons cream cheese, (softened)
2/3 cup peanut butter
3 to 4 cups of powdered sugar
2 teaspoons vanilla extract
pinch of salt
1 to 2 tablespoons of milk, (if needed)

Preheat your oven to 350 degrees F. Spray a 9×13 inch pan with nonstick baking spray.

In the bowl of your electric mixer bowl, stir together the flour, baking powder, soda, salt, cocoa and sugar. Add in the softened butter and oil and mix on low speed until the mixture combines and begins to look like sand.

With the mixer on low speed, beat in the milk, coffee and vanilla extract until combined. Beat in the eggs one at a time, scraping down the sides of the bowl as needed. Once the batter is smooth and combined, pour it into the baking pan.

Bake the cake for 30 to 35 minutes, or until a tested inserted into the center comes back clean. Remove the cake and let it cool completely. If desired, you can invert the cake onto a platter or piece of parchment paper before frosting.

To make the frosting, beat the butter, cream cheese and peanut butter in the bowl of your electric mixer until creamy and combined. Beat in the powdered sugar gradually, about 1 cup at a time, until a fluffy frosting begins to form. Beat in the vanilla extrast and salt. If the mixture is too thick, beat in 1 tablespoon of milk.

Frost the cooled cake with the peanut butter frosting. If desired, you can drizzle melted chocolate overtop. I usually just melt about ½ cup of chocolate chips in the microwave and drizzle it over top. Slice and serve!

The post Chocolate Sheet Cake with Peanut Butter Frosting. appeared first on How Sweet Eats. http://www.howsweeteats.com/2019/02/chocolate-peanut-butter-cake/

Whipped Lemon Ricotta Cheesecake

This whipped lemon ricotta cheesecake is rich and luscious and takes so little effort to make. Creamy whipped ricotta cheese made with lemon and honey and baked up in a flaky phyllo dough crust. This unique cheesecake is light, creamy, airy, a touch buttery, lightly sweetened, and perfectly hinted with fresh lemon and vanilla.

The post Whipped Lemon Ricotta Cheesecake. appeared first on Half Baked Harvest. https://www.halfbakedharvest.com/whipped-lemon-ricotta-cheesecake/

Chocolate Chip Cookie Stuffed Soft Pretzels.

You will seriously love this one! Imagine the best sweet warm chocolate chip cookie stuffed into soft pretzels. Here is how you do it.

Homemade soft pretzel dough, stuffed with homemade chocolate chip cookie dough, shaped into pretzels, and baked until golden on the outside, and soft and gooey inside. Oh yeah! These pretzels are every bit as delicious as you’re imagining, and make for the perfect indulgent…

The post Chocolate Chip Cookie Stuffed Soft Pretzels. appeared first on Half Baked Harvest. https://www.halfbakedharvest.com/chocolate-chip-cookie-stuffed-soft-pretzels/

Damn This Flourless Chocolate Cake is Delicious

When I first booked my trip to London last fall, the first reservation I made was at The River Cafe, the storied Italian restaurant founded by Ruth (“Ruthie”) Rogers and the late Rose Gray. I needed to try the legendary Chocolate Nemesis Cake (the name itself enthralls, does it not?) for myself, by hell or high water.

To no one’s surprise, the entire meal was electric: From the fire-roasted Scottish langoustines to the chargrilled squid topped with chilis, to all of the incredible pastas, there was not a moment our party of four couldn’t be found nodding and practically cooing over every dish.

And, of course, just when we thought it couldn’t get any better, dessert came along. We had heard about it. We had planned it, actually, for months. We had been looking forward to meeting the one, the only:


At Food52, we use a lot of superlative language to describe all the wonderful dishes we get to try, but this cake actually stunned us into silence. The rich, mousse-like cake even stopped our Test Kitchen Director Josh Cohen in his tracks.

“My favorite childhood dessert was chocolate mousse,” Josh tells me. “This cake had all the righteous deep, creamy chocolate flavor of the best chocolate mousse. But this also has structure, due to the fact that it’s a cake. You can slice it. It isn’t just a plop of mousse in a bowl. The thin crispy surface that forms on the top of the cake is a great textural contrast to the creaminess of the rest of the cake. Overall, it’s just outrageously good—one of the most memorable desserts I’ve made in a long time.”

Well, if that endorsement isn’t convincing enough, I’d urge you to try it for yourself at home. The restaurant celebrated its 30th anniversary in 2018, complete with a special-edition cookbook, River Cafe London: Thirty Years of Recipes and the Story of a Much-Loved Restaurant, full of time-honored classics (such as this one), as well as 30 new hits.