CHOCOLATE COCONUT MILK PUDDING

Creamy keto chocolate pudding made with coconut milk. This delicious sugar-free pudding takes only 20 minutes to make and is totally dairy-free. A wonderful low carb dessert the whole family loves. Updated recipe!

CHOCOLATE COCONUT MILK PUDDING 2
CHOCOLATE COCONUT MILK PUDDING 2

HOW TO MAKE COCONUT MILK PUDDING

  1. Use full fat coconut milk. For one thing, this is a keto diet and that fat is healthy stuff! And for another, the thicker version will help the pudding set properly.
  2. Use coconut milk that contains a bit of guar gum, which will also help your keto pudding set properly.
  3. Bring your coconut milk to a full simmer. You don’t necessarily want it to boil but you want it to simmer strongly before moving to the next step.
  4. Properly temper your egg yolks. What does this mean? It’s the process of slowly adding hot liquid to the yolks as you whisk, to bring them up to temperature. This helps ensure that they don’t curdle when you add them back into the pan with the rest of the liquid.
  5. Use good cocoa powder.Have some chopped chocolate in this recipe but just cocoa powder works best. Choose a good quality brand.
  6. Yes, the additional xanthan gum is still necessary to make it thicken up properly.
CHOCOLATE COCONUT MILK PUDDING 3
CHOCOLATE COCONUT MILK PUDDING 3

CHOCOLATE COCONUT MILK PUDDING

Prep Time

2 mins

Cook Time

15 mins

Total Time

17 mins 

Chill Time

2 hrs

Servings

Calories
 
228
 

Creamy keto chocolate pudding made with coconut milk. This delicious sugar-free pudding takes only 20 minutes to make and is totally dairy-free. A wonderful low carb dessert the whole family loves. 

Ingredients

  • 1 13.5- oz full fat coconut milk
  • 1/3 cup Swerve Sweetener
  • 3 large egg yolks
  • 1/4 tsp xanthan gum
  • 1/3 cup cocoa powder
  • 3 tbsp coconut oil OR 3 tbsp butter
  • 1/2 tsp vanilla extract

Instructions

  1. In a medium saucepan over medium heat, combine the coconut milk and Swerve. Bring to a simmer, stirring occasionally.
  2. In a medium bowl, whisk the egg yolks until smooth.  Slowly add 1/2 cup of the hot coconut milk mixture into the egg yolks, whisking continuously.  
  3. Slowly whisk the tempered egg yolks back into the saucepan of hot coconut milk. Reduce heat to medium low and sprinkle with xanthan gum, whisking continuously. Stir in cocoa powder and cook until mixture thickens, about 3 to 4 minutes.
  4. Remove from heat and stir in the coconut oil and vanilla extract until smooth. Divide between 6 dessert cups and refrigerate until set, 2 to 3 hours.
  5. Garnish with lightly sweetened coconut whipped cream, some berries, or some macadamia nuts.

Nutritional Information

Amount Per Serving (1 serving = 1/6th of recipe)

Calories 228 Calories from Fat 203% Daily Value*Fat 22.6 g 35%Carbohydrates 4.9 g 2%Fiber 1.8 g 7%Protein 3.6 g 7%

* Percent Daily Values are based on a 2000 calorie diet.

CHOCOLATE COCONUT MILK PUDDING 4
CHOCOLATE COCONUT MILK PUDDING 4

CHICKEN VINDALOO

· About 8 minutes to read this article.

Make an authentic Chicken Vindaloo in your Instant Pot or pressure cooker in minutes rather than hours! It’s easy to make, keto and gluten-free!

CHICKEN VINDALOO
CHICKEN VINDALOO

IS CHICKEN VINDALOO SPICY?

If you aren’t familiar with Chicken Vindaloo, it’s a crazy delicious Indian curry dish. It’s absolutely bursting with flavor and it’s definitely an Indian food staple. It is a traditionally spicey dish, but since you’re making it at home you can control just how spicy it is.

The beauty of this homemade Vindaloo is you can adjust the heat to your liking. Personally, I like heat to be in balance with other flavors. In this Chicken Vindaloo recipe, you should taste spice, heat, and a hint of tartness in the back. All the flavors should be in balance, without one taking over another

Accidentally make yours too spicy? No big deal. You can cool your tongue and keep the dish low carb with my Home Made Naan Bread

Now let’s get to cooking…

HOW TO MAKE AUTHENTIC CHICKEN VINDALOO IN THE INSTANT POT

The main issue with making Chicken Vindaloo is you have to brown aromatics first and then grind them together. I wanted a way to not have to do that. Not only does it take a while, but your house also smells of the browning and I don’t always love that.

A quick tip! use a paper bowl in the microwave for some of this prep work. Not only it reduce the dishes I had to wash, but my pressure cooker was also free for other things while the aromatics cooked.

1. In a large microwavable bowl, heat the onions, garlic, ginger and oil for 5 -7 minutes until the vegetables are browned on the edges.

chicken vindaloo 2
chicken vindaloo 2

2. Pour veggies into a blender and combine with all other ingredients except turmeric, water and chicken. Blend into a smooth paste.

chicken vindaloo 3
chicken vindaloo 3

3. Place chicken in a bowl, and coat with the spice and vegetable mixture. Stir well to coat the chicken. Wash out the blender bowl with the 1/4 cup water and pour that over the chicken as well. Mix.

chicken vindaloo 4
chicken vindaloo 4

4. Add turmeric now (adding it earlier could stain your blender bowl) and marinate for 30 mins to 8 hours.

chicken vindaloo 5
chicken vindaloo 5

5. Pour the chicken and marinade into your Instant Pot.

chicken vindaloo 6
chicken vindaloo 6

6. Cook on High Pressure for 5 minutes, and allow the pressure to release naturally for 10 minutes. Release remaining pressure.

chicken vindaloo 7
chicken vindaloo 7

WHY IS VINDALOO CALLED VINDALOO?

Vindaloo (which is also commonly spelled Vindalu) comes from India–via Portugal. The story goes that this is how the Portuguese soldiers who came into Goa preserved meat. Typically, they used wine or wine vinegar, garlic and chilis, all of which help preserve meat in hot climates.

So “carne de vinha d’alhos” got distorted to Vindaloo, and now the world has a great, spicy, piquant dish that you can make to burn off the roof of your mouth. Just kidding!

WHAT DOES CHICKEN VINDALOO TASTE LIKE?

People think every Vindaloo has to be” blow the roof of your head off” spicy, but that’s not actually true. In the old days, people used a lot of cayenne, not just as a taste preference, but also because it helped preserve the meat. You do not need to make Vindaloo super spicy–unless you WANT to.

It’s the same story with the vinegar. An erstwhile preservative, now you can adjust it according to your taste preferences.

What you want in a good Vindaloo, in my opinion, is a good balance of heat, sour, and umami. So you should have a HINT of vinegar come through–but not an overpowering vinegary taste. You’re not trying to make salad dressing here after all 🙂

WHAT IS IN CHICKEN VINDALOO SAUCE?

Chicken Vindaloo Sauce is slightly smokey, spicy, and tangy. You will need garlic, ginger, white vinegar, tomato, salt, garam masala, smoked paprika, cayenne pepper, coriander, cumin, and lastly, turmeric, added separately.

This may not be like the super-thick restaurant sauces which are created with filler vegetables. It makes a thinner, more flavorful sauce than what you may have been served, but this is actually a more authentic version.

If you want a thicker version, I’d add a few potatoes chopped small, which can then disintegrate into the sauce once lightly mashed.

Do not use cornstarch! Not only is that not traditional, but it is also less flavorful than a chicken vindaloo thickened with potatoes or other cooked vegetables.

HOW DO I MAKE A LAMB OR PORK VINDALOO?

For a Lamb Vindaloo curry, I would suggest cubing leg of lamb. Those cubes will cook under pressure in about 10 minutes, with 10 minutes of natural pressure release. Then, release all remaining pressure. 

For a Pork Vindaloo, use cubed pork shoulder. Once again, if you make bite-size cubes, you should cook under pressure in about 15 minutes, with 10 minutes of natural pressure release. Then, release all remaining pressure. 

CAN YOU MAKE CHICKEN VINDALOO WITH POTATOES?

Short answer, yes. You can make chicken vindaloo with potatoes. And many people do. I mean, carbs and Indian cuisine traditionally go hand in hand.

TIPS AND TRICKS FOR MAKING CHICKEN VINDALOO

  • You can make a Pork Vindaloo by using pork shoulder cut into 2-inch cubes. Cook in the Instant Pot for 15 minutes and allow to NPR (natural pressure release) for 10 minutes.
  • You can make a Lamb Vindaloo by using leg of lamb cut into 2-inch cubes. Cook in the Instant Pot for 10 minutes and allow to NPR (natural pressure release) for 10 minutes.
  • This Chicken Vindaloo curry Recipe is the perfect make-ahead dish. You could make the sauce in the morning and marinate the chicken. At dinner time, all you would have to do is cook the chicken in the Instant Pot!
  • You can customize how spicy the Chicken Vindaloo is by adjusting how much cayenne you use.
  • Make sure to add turmeric last as it may stain your blender when you make the sauce.

So whether you’re a vindaloo fanatic, new to the dish, or are just looking for a quick and delicious Indian dinner option, you’re sure to love this Chicken Vindaloo recipe! Make sure to share this recipe with your friends on Facebook so they can enjoy it as well!

chicken vindaloo 9
chicken vindaloo 9

Chicken Vindaloo

Make an authentic Chicken Vindaloo in your Instant Pot or pressure cooker in minutes rather than hours! It’s easy to make, keto and gluten free! 

Prep Time

15 minutes

Cook Time

15 minutes

Time

30 minutes

Course

Main Course

Cuisine

Indian

Servings

4

Calories

199kcal 

Author

Zeeshan

Keyword

chicken vindaloo

Equipment

Ingredients

  • 1 cup (160 g) onions, chopped
  • 5 cloves (5 cloves) Garlic
  • 2-3 slices (2 slices) minced ginger
  • 1 tablespoon (1 tablespoon) Oil
  • 1/4 cup (63.75 g) White Vinegar
  • 1 cup (149 g) diced tomatoes
  • 1 teaspoon (1 teaspoon) Salt
  • 1 teaspoon (1 teaspoon) Garam Masala
  • 1 teaspoon (1 teaspoon) Smoked Paprika
  • 1/2 – 2 teaspoon Cayenne, (adjust to desired spice level)
  • 1/2 teaspoon (0.5 teaspoon) Ground Coriander
  • 1/2 teaspoon (0.5 teaspoon) Ground Cumin
  • 1 pound (453.59 g) Boneless Skinless Chicken Thighs
  • 1/4 cup (62.5 g) Water
  • 1/2 teaspoon (0.5 teaspoon) Turmeric

Instructions

  • In a large microwavable bowl, heat the onions, garlic, ginger and oil for 5 -7 minutes until the vegetables are browned on the edges.
  • Pour veggies into a blender and combine with all other ingredients except turmeric, water and chicken. Blend into a smooth paste.
  • Place chicken in a bowl, and coat with the spice and vegetable mixture. Stir well to coat the chicken. Wash out the blender bowl with the 1/4 cup water and pour that over the chicken as well. Mix.
  • Add turmeric now (adding it earlier could stain your blender bowl) and marinate for 30 mins to 8 hours.
  • Pour the chicken and marinade into your Instant Pot.
  • Cook on High Pressure for 5 minutes, and allow the pressure to release naturally for 10 minutes. Release remaining pressure.
  • Depending on your chicken and how much water it releases, you may need to remove the chicken pieces and evaporate some of the water by using the Sauté function to cook the sauce down.

Use this as your base recipe!

  • Make a Pork Vindaloo cooking in the Instant Pot for 15 minutes, and 10 minute NPR. Cut pork shoulder into 2 inch cubes. 
  • Lamb Vindaloo can be made in the Instant Pot cooking for 10 minutes, and 10 minute NPR. Cut lamb of leg into 2 inch cubes.

**ADD TUMERIC LAST AS IT MAY STAIN YOUR BLENDER WHEN YOU MAKE THE SAUCE.**

Nutritional Information

Calories: 199kcal , Carbohydrates: 7g , Protein: 23g , Fat: 8g , Fiber: 1g

INDIAN HALVA RECIPE

Here’s a simple Pressure Cooker or Instant Pot Halva recipe that will let you make this classic Indian Halva without having to stand, stir, control spatters, and wonder if it’s done yet or not. Whether you call it Halva, sheera, sheero, or kesari, you will agree this simple farina dessert is delicious and when made in a pressure cooker, quite easy.

HOW DO YOU MAKE HALVA?

Okay, it’s actually not that difficult to make stovetop halva–IF.

IF you’ve ever watched it being made, IF you’ve had a family member show you how, IF you’ve eaten vast quantities of it in your life so you know how to tell when it’s done and of course IF you have time to stand and stir and control the adding of water so you don’t get splattered and burn yourself.

Indian Halva 2
Indian Halva 2

HOW IS SOOJI HALVA MADE TRADITIONALLY?

Traditionally, this recipe is made stovetop. First, you roast the sooji or farina. Then you add to it a sugar syrup you’ve prepared, along with lots of ghee and cardamom. Then you cover it and let it cook until done just so.

We’re not making it that way. We’re not going to roast the sooji for starters. This is the part that takes forever. It does make a slight difference to the taste but really, it’s not a huge difference and I’m okay skipping it.

We are also not making a sugar syrup and we are definitely not pouring the hot sugar syrup into hot sooji and watching it splatter all over our stove top and ourselves.

WHERE DO I FIND FARINA?

This is going to be a lot simpler than you think. Either go to the Grocery store and look for sooji. Or go to grocery store and get some Cream of wheat.

Yup. Cream of wheat = Farina = Sooji.

HOW TO MAKE INSTANT POT HALVA RECIPE |INSTANT POT SOOJI HALVA RECIPE

HACK #1

So in this Instant Pot Halva recipe, we are going to combine everything in the right proportions, cook it pot-in-pot, remove it and eat it.

No really. It will be that simple.

HACK #2

The other little hack I used for this was to grind saffron threads rather than soak them in milk, wait for them to soften, and dirty yet another dish to make it.

What you do is that you grind up some saffron with a little sugar in a mortar and pestle. Not only does this make the saffron easier to dissolve, it also stretches that expensive saffron a bit.

Just another way to be #ruthlesslyefficient 😀

So to recap, we are making this Instant Pot Halva by mixing up sooji, sugar, water, cardamom, and saffron. And then we are cooking it pot-in-pot for ease and to ensure the right consistency.

Got it?

Let’s make it!

Instant Pot Halva Recipe

Here’s a simple Pressure Cooker or Instant Pot Halva recipe that will let you make this classic Indian Halva without having to stand, stir, control splatters, and wonder if it’s done yet or not. Whether you call it Halva, sheera, sheero, or kesari, you will agree this simple farina dessert is delicious and when made in a pressure cooker, quite easy.

 Prep Time

5 minutes

Cook Time

5 minutes

NPR & Time to Pressure

20 minutes

Total Time

30 minutes

Course

Desserts

Cuisine

Indian

Servings

4

Calories

226kcal 

Author

Zeeshan

Ingredients

  • 1/2 cup (86.5 g) farina, cream of wheat
  • 1/4 cup (50 g) sugar or sugar equivalent
  • 1 teaspoon (1 teaspoon) Ground Cardamom
  • 3-4 (3 ) saffron strands + 1 teaspoon sugar, ground together
  • 1/4 cup (45 g) Ghee, or oil
  • 3/4 cup (187.5 g) Water
  • Ghee for greasing pan, or oil

Instructions

  • Grease a 6-inch x 4-inch pan and set aside.
  • In a small bowl, mix together farina, sugar, cardamom and the saffron-sugar mixture.
  • Add water and ghee and mix well.
  • Pour the mixture into the greased pan and cover with a silicone lid or foil.
  • Pour 1.5 cups of water in the inner liner of the Instant Pot. Place a high steamer rack on top of this. Place the cover pan on the rack.
  • Set the Instant pot to cook on high pressure for 5 minutes. At the end of the cook time, let the pot sit undisturbed for 5 minutes and then release all remaining pressure.
  • Using silicone mitts, remove the inner pot. Use a fork or spoon to fluff up the halva and stir it around really well. You’re doing this to spread the cardamom and saffron throughout the halva. As you stir, you will see the grains start to separate, and the halva takes on a yellow-orange tinge from the saffron.
  • Once the halva has been broken up and the spices are mixed in, the halva is ready to serve.

Nutritional Information

Calories: 226kcal , Carbohydrates:28g , Protein: 2g , Fat: 11g , Fiber: 1g , Sugar: 12g

Low Carb Keto Chocolate Mug Cake

This yummy keto mug cake is also paleo friendly and requires only 6 ingredients. Best of all? It only takes 2 minutes to make!

Net carbs per serving: 4g

LOW CARB PALEO KETO CHOCOLATE MUG CAKE
LOW CARB PALEO KETO CHOCOLATE MUG CAKE

LOW CARB PALEO KETO CHOCOLATE MUG CAKE RECIPE

See how to make keto mug cake in 2 minutes, using 6 ingredients! This rich, moist, low carb paleo chocolate mug cake recipe has only 4 grams net carbs.

What do you do when you need a healthy dessert like NOW?! Keto chocolate mug cake!!! This easy keto mug cake (seriously, 2-minutes!) will save the day to satisfy all of your chocolate cake cravings. What do I love about this paleo chocolate mug cake? It’s single serving – great for portion control! It’s so rich and chocolate-y – great for those chocolate cravings. And, this low carb chocolate mug cake is made with nutritious ingredients – great news if you want to start your day off with a chocolate breakfast!

The entire recipe for paleo chocolate cake in a mug has only 4 grams net carbs, 1 gram of sugar, a good helping of protein, and even a quarter of your daily iron needs. It’s gluten-free and grain-free, too. With this kind of nutrition info, you can feel good making a meal out of it.

If you’re a chocolate lover like me, though, you have to try this version. It will really hit the spot for that chocolate craving – and fast.

Plus, making low carb chocolate mug cake is incredibly easy. Here, I’ll tell you all about it…

WHAT IS KETO MUG CAKE?

If you haven’t tried a low carb chocolate mug cake yet, you’re in for a treat. It’s moist and chocolate-y, and tastes like a real dessert. And the best part? This easy keto mug cake is ready in just a few minutes!

Keto chocolate cake in a mug is exactly what it sounds like… it’s a single-serve chocolate cake that’s made in a mug! Easy, fast, and made with common ingredients for anyone that likes gluten-free, paleo, or low carb cooking. All you need is salted butter, unsweetened baking chocolate, almond flour (make sure it’s blanched and finely ground!), sweetener, baking powder, egg, and vanilla extract (optional).

Low Carb Keto Chocolate Mug Cake
Low Carb Keto Chocolate Mug Cake

HOW TO MAKE A KETO MUG CAKE IN THE MICROWAVE

The original recipe for how to make chocolate mug cake uses the microwave, making it ultra fast to prepare. If you prefer the oven, no problem! We’ll cover both ways, so you can decide what is best for you.

  • Melt the butter and chocolate. You can make your paleo chocolate cake in a mug or in a ramekin, and melt the butter and chocolate right in there.
  • Mix up the batter. Stir in almond flour, sweetener, baking powder, egg, and vanilla into the ramekin or mug.
  • Cook. Microwave the mug cake for 60-75 seconds, until just firm.

TIP: This last step is really the only “trick” to the recipe. As long as you don’t overcook your low carb chocolate mug cake, it won’t be dry! You want it to be spring-y, but not dry.

HOW TO MAKE A KETO MUG CAKE IN THE OVEN

You can also bake this paleo mug cake chocolate in the oven too.

  • Preheat the oven to 350 degrees F.
  • Melt the butter and chocolate. Melt the butter and chocolate together in a double boiler
  • Mix up the batter. Stir in the almond flour, sweetener, baking powder, egg, and vanilla.
  • Bake mug cakes. Transfer batter into ramekins and bake for about 15 minutes.

TIP: You’ll need either a large 12-oz ramekin or two small 6-oz ramekins. Make sure your ramekins are a lot bigger than the volume of the batter (about double the size), because the cake will rise as it’s baking.

PALEO CHOCOLATE MUG CAKE INGREDIENTS & SUBSTITUTIONS

There are also some substitution alternatives, depending on your needs.

Keto Mug Cake Without Milk

Unlike many other chocolate mug cake recipes, this one has no milk. Don’t worry – it’s not dry at all! The butter and chocolate in there keep it ultra moist.

Dairy-Free Keto Mug Cake:

If you need the keto chocolate mug cake to be completely dairy-free, you can also replace the butter with ghee or coconut oil. When you substitute one of these, just add a pinch of salt to compensate for the salted butter.

Personally, I prefer grass-fed butter for the best flavor, if that works for you. Many people include it in a paleo diet, as well.

Low Carb Mug Cake Sweetener Options:

Regarding the sweetener, any granulated one will work for this easy chocolate mug cake recipe.

Low Carb Keto Chocolate Mug Cake 2
Low Carb Keto Chocolate Mug Cake 2

TOPPINGS FOR PALEO CHOCOLATE CAKE IN A MUG

It’s delicious on its own, but my favorite way to enjoy this delicious mug cake is to add toppings. For the ultimate keto mug cake, top it with

  • More (sugar-free) melted chocolate
  • Chopped nuts
  • Homemade whipped cream – you don’t even need sweetener, but can add some powdered sweetener if you like
  • Sugar-free keto ice cream 
  • Peanut butter drizzle

HOW TO STORE LOW CARB CHOCOLATE MUG CAKE

If you find yourself with some extra low carb flourless chocolate mug cake (I don’t know how this would happen!), you can store it at room temperature for a day, or in the fridge for 2-3 days.

This keto mug cake recipe is best fresh, but you can store it for a few days.

CAN YOU STORE PALEO CHOCOLATE CAKE IN A MUG?

Yes, you can store these paleo mug cakes right in the mug if you’d like. Seal the top tightly with plastic wrap to avoid drying out.

CAN YOU FREEZE PALEO CHOCOLATE MUG CAKE?

Yes, you can freeze paleo chocolate mug cake. Wrap tightly in plastic wrap and store in the freezer. Let it thaw in the fridge and then re-heat in the microwave or oven until just warm.

TIP: You can add a bit of butter or ghee on top before reheating to keep the mug cake moist.

Low Carb Keto Chocolate Mug Cake 3
Low Carb Keto Chocolate Mug Cake 3

TOOLS TO MAKE LOW CARB KETO CHOCOLATE MUG CAKE

  • Double Walled Insulated Mug Set – Use clear mugs for this keto mug cake chocolate, vanilla, OR cinnamon!
  • Measuring Spoons – A must for baking.
  • Easy Whipped Cream Dispenser – You’ll want to top your paleo chocolate mug cake recipe with whipped cream and this gadget makes it easy to have whipped cream at any moment… without chemicals.

LOW CARB PALEO KETO CHOCOLATE MUG CAKE RECIPE

See how to make keto mug cake in 2 minutes, using 6 ingredients! This rich, moist, low carb paleo chocolate mug cake recipe has only 4 grams net carbs.

Prep Time 

2 minutes

Cook Time

 2 minutes

Total Time 

4 minutes

Course 

Dessert

Cuisine 

American

Calories

 433 kcal

Servings 

 Mug cake

Author

Zeeshan

INGREDIENTS

  • 1 tbsp Butter (salted; *see notes for dairy-free options)
  • 3/4 oz Unsweetened baking chocolate
  • 3 tbsp Blanched almond flour
  • 1 1/2 tbsp  ( any granulated sweetener; *see notes for options)
  • 1/2 tsp Gluten-free baking powder
  • 1 large Egg
  • 1/4 tsp Vanilla extract (optional)

INSTRUCTIONS

Microwave Instructions

  1. Melt the butter and chocolate together in a mug or large 12 oz (355 mL) ramekin in the microwave (about 45-60 seconds, stirring halfway through). Be careful not to burn it. Make sure the ramekin is at least double the volume of the ingredients, because the mug cake will rise.
  2. Add the almond flour, sweetener, baking powder, egg, and vanilla (if using). Stir everything well until completely mixed together.
  3. Microwave for about 60-75 seconds, until just firm. (Don’t overcook, or it will be dry.)
  4. Serve with whipped cream (or coconut whipped cream for paleo), and/or drizzle with more melted chocolate stirred with sweetener.

Oven Instructions

  1. Preheat the oven to 350 degrees F (177 degrees C).
  2. Melt the butter and chocolate together in a double boiler on the stove. Be careful not to burn it. Remove from heat.
  3. Add the almond flour, sweetener, baking powder, egg, and vanilla (if using). Stir everything well until completely mixed together.
  4. Transfer the batter to a large 12 oz (355 mL) oven-safe ramekin (or two smaller 6 oz (178 mL) ones). Make sure the ramekins are at least double the volume of the ingredients, because the cake will rise. Bake for about 15 minutes, until just firm.
  5. Serve with whipped cream (or coconut whipped cream for paleo), and/or drizzle with more melted chocolate stirred with sweetener.

RECIPE NOTES

Serving size: 1 mug cake (entire recipe)

  • For a dairy-free or paleo version, use ghee or coconut oil, and add a pinch of salt.
  • The original version of this recipe used erythritol, but the monk fruit allulose blend makes a far superior, super moist mug cake. Paleo followers may prefer to use coconut sugar for the sweetener.

NUTRITIONAL INFORMATION PER SERVING

Amount per serving. Serving size in recipe notes above.

Calories 433, Fat 38g, Protein 14g, Total Carbs 11g, Net Carbs 4g, Fiber7g, Sugar 1g

GERMAN CUP CAKE WITH GANACHE FILLING

Super moist, rich, chocolaty German Chocolate Cupcakes brimming with Chocolate Ganache all topped with caramel-esque sweet and crunchy Toasted Coconut Pecan Frosting!  .  These German Chocolate Cupcakes are a chocolate lovers dream; a coconut lovers dream; a caramel lovers dream and about to become YOUR dreams come true!

CUPCAKE WITH ROYAL GANACHE FILLING
CUPCAKE WITH ROYAL GANACHE FILLING

WHAT IS GERMAN CHOCOLATE?

What exactly is German Chocolate? First of all, you might be surprised to learn that the chocolate coconut delicacy we all love as German Chocolate Cake has nothing to do with chocolate from Germany but rather is named after Samuel German, a Walter Baker & Company employee (in Dorchester, Massachusetts), who developed the dark baking chocolate used for this dessert in 1852.  

HOW TO MAKE GERMAN CHOCOLATE CUPCAKES

CUPCAKE BATTER

This German Chocolate Cupcake recipe is the perfect balance of sweet, nutty, coconut delight. Because German chocolate is on the sweet side, It is paired with semi-sweet chocolate, unsweetened cocoa powder and tangy buttermilk in the preparation of this dessert.So we have a rich, multi-dimensional chocolate-buttermilk cake that is not overly sweet – but ready to cocoon our Chocolate Ganache.

CUPCAKE WITH ROYAL GANACHE FILLING 2
CUPCAKE WITH ROYAL GANACHE FILLING 2

CHOCOLATE GANACHE

The Chocolate Ganache is s simple whisking of chopped semi-sweet chocolate and German chocolate into very hot heavy cream and butter to create a mega silky, molten chocolate surprise.  How easy is that?!  

There also is no piping the chocolate into the cupcakes.  Simply cut a cone-like shape out of the top of each cupcake, take a bite off the bottom of the cone (or cut it off if you prefer), fill your cupcake with chocolate and replace the top of the cone.  

CUPCAKE WITH ROYAL GANACHE FILLING 3
CUPCAKE WITH ROYAL GANACHE FILLING 3
CUPCAKE WITH ROYAL GANACHE FILLING 4
CUPCAKE WITH ROYAL GANACHE FILLING 4

GERMAN CHOCOLATE FROSTING

Next, create your uber delectable sweet and sticky Coconut Pecan frosting by first toasting your coconut and pecans together in the oven.  A lot of recipes don’t call for this, but this extra steps makes such a difference!  Next, whisk together your brown sugar, evaporated milk, and butter and simmer until thick enough to coat the back of a spoon to create a gooey caramel like frosting base that you lace with your toasted pecans and toasted coconut.  

Then its frosting time!  And because there really isn’t a nice way to frost these German Chocolate Cupcakes because the gooey, crunchy, chewy Coconut Pecan Frosting is so thick, I just use an ice cream scoop – and that means it takes mere minutes to frost these babies.  And that is a very, very good thing when this deliciousness awaits…

TIPS FOR GERMAN CHOCOLATE CUPCAKES

  • USE ROOM TEMPERATURE INGREDIENTS:  Always use room temperature eggs because they trap more air and result in fluffier cakes and cupcakes. Room temperature eggs also mix much easier so you are more likely not to over-mix your batter which can result in dense cupcakes.
  • CREAM UNTIL FLUFFY:  One of the keys to the softest German Chocolate Cupcakes – or any cupcakes – is to cream your sugar and butter until light and fluffy.  You should beat your butter and sugar at medium – high speed for at least 4 minutes.  I suggest setting a timer because 4 minutes will seem extra-long but you don’t want to cut it short.  The bubbles created when beating will expand as the cupcakes bake, resulting in a lighter cupcakes.  If you don’t cream them enough, your cupcakes will be denser, not as tender, or rise as high. 
  • DON’T PEEK!  I know it is going to be hard not to peek, but please don’t open the door!  Opening the doors can cause your cupcakes to cook unevenly and to fall.
  • DON’T OVERBAKE!  One of the main reasons people complain of dry cupcakes is because they overbake them.   You want to remove your cupcakes when there are just a few crumbs clinging to a toothpick.  Check your German Chocolate Cupcakes at about 15 minutes then continue to cook as needed, setting a timer so you don’t overbake them.
CUPCAKE WITH ROYAL GANACHE FILLING 6
CUPCAKE WITH ROYAL GANACHE FILLING 6

CAN I MAKE GERMAN CHOCOLATE CAKES AHEAD OF TIME?

You can make the German Cupcakes completely ahead of time and refrigerate until ready to serve, then either let them come to room temperature before serving, or better yet, microwave for 10 seconds or so in order for the ganache to soften into delectable motlen .  Alternatively, you can make the cupcakes ahead of time and fill with ganache and frost when ready to serve:

  1. Let baked cupcakes cool to room temperature.
  2. Cut out cones for the chocolate ganache according to recipe directions. 
  3. Transfer cupcakes to an airtight container and store at room temperature for up to two days.   
  4. Meanwhile, you can make the frosting and refrigerate.
  5. Before serving, gently warm German Chocolate Cupcake frosting on the stove to loosen.  
  6. Fill cupcakes with ganache and frost according to recipe directions. 

CAN I FREEZE GERMAN CHOCOLATE CUPCAKES?

  1. Place cupcakes on a baking sheet in the freezer so they are not touching.
  2. Freeze for 1-2 hours or until solid.
  3. Wrap each cupcake tightly in plastic wrap and then place into a zippered bag or airtight container.
  4. Freeze cupcakes and frosting for up to 1 month.   
  5. Allow the cupcakes to thaw overnight in the refrigerator then unwrap and come to room temperature on the counter before serving.
  6. For best results, microwave for 5-10 seconds before serving. 
CUPCAKE WITH ROYAL GANACHE FILLING 7
CUPCAKE WITH ROYAL GANACHE FILLING 7

GERMAN CUP CAKE WITH GANACHE FILLING

These German Chocolate Cupcakes are a chocolate lovers dream; a coconut lovers dream; a caramel lovers dream and about to become YOUR dreams come true!

Prep Time

40 minutes 

Cook Time

20 minutes

Servings

 cupcakes

INGREDIENTS


Cupcakes

  • 1/4 cup water
  • 2 ounces German’s sweet baker’s chocolate, chopped
  • 1 ounce semi-sweet Baker’s chocolate, chopped
  • 1 cup + 1 1/2 tablespoon AP flour
  • 3/4 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon cocoa powder
  • 1 cup sugar
  • 1/2 cup unsalted butter, softened, (1 stick)
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup semisweet chocolate chips

Ganache Filling

  • 1/3 cup heavy whipping cream
  • 2 tablespoons salted butter, cubed
  • 4 oz. German’s sweet baker’s chocolate, chopped
  • 2 oz. semi-sweet Baker’s chocolate, chopped

Coconut Pecan Frosting

1 cup sweetened shredded coconut

3/4 cup coarsely chopped pecans

2 egg yolks

1 5 oz. can evaporated milk

1/2 cup +2 tablespoons brown sugar, packed

6 tablespoons unsalted butter, softened,

1/2 teaspoon vanilla extract

1/8 teaspoon salt

Chocolate Drizzle (optional):

3 oz. semi-sweet Baker’s chocolate, chopped (may sub chocolate chips)

1/2 teaspoon Vegetable oil

1 tablespoon heavy cream

INSTRUCTIONS

1. Ganache: Add heavy cream and butter to a large microwave safe bowl and heat for 1 1/2- 2 minutes (until simmering), stir to combine. Add chopped chocolate and vigorously whisk until chocolate is melted. Place in the refrigerator to thicken and cool.

2.Toast Coconut and Pecans (for frosting): Heat oven to 350 degrees F. Add coconut to one half of a baking sheet and pecans to the other half. Bake for 5-7 minutes, or until coconut is golden, stirring occasionally and watching closely towards the end as coconut turns very quickly. Once golden, remove to a large bowl/platter, or any cool surface.

3.Cupcakes: Grease 17 cupcake liners in a cupcake/muffin pan. Set aside.

4.Heat 1/4 cup water in a medium microwave safe bowl until simmering (about 1 minute on high). Add chopped German and semi-sweet chocolate; whisk until smooth. Set aside to cool.

5.Sift flour, baking soda, baking powder, salt, and cocoa powder in a medium bowl. Set aside.

6.With a hand or electric mixer on medium-high speed, cream butter and sugar together until light and fluffy, approximately 3-4 minutes. Add eggs, 1 at a time, mixing just until incorporated after each egg. Beat in melted chocolate followed by vanilla.

7.Turn mixer to low and slowly add the dry ingredients, alternating with the buttermilk. Fold in chocolate chips.

8.Pour batter into greased cupcake liners. Bake at 350 degrees F for 15-20 minutes or until toothpick inserted into center comes out clean. Cool cupcakes in the pan on a wire rack.

9.Frosting: Meanwhile, whisk the egg yolks, evaporated milk and brown sugar together in a large saucepan. Add butter and cook over medium high heat until the sugar dissolves and the butter melts, stirring constantly. Bring to a gentle simmer then turn heat down to medium. Continue to cook, stirring constantly, until thick enough to coat the back of a spoon, approximately 6-8 minutes. Remove from heat and stir in vanilla, salt, coconut and pecans. Allow to cool before frosting (you can place in the refrigerator to spread up this process.)

10.Assemble: Insert a knife at 45 degrees approximately 1/4 inch from the edge of each cupcake, and proceed to cut a cone shape. Remove cone and cut away all but the circular top (“Top”) – or just eat the bottom of the cone. (see How To Pics HERE). Fill each cupcake with a heaping 1/2 teaspoon Ganache and replace Top.* Scoop the frosting onto the cooled cupcakes with a heaping 1/2 ounce ice cream scoop.

11.Chocolate Drizzle (optional): Add chocolate, heavy cream and vegetable oil to a medium microwave safe bowl. Melt chocolate in microwave, mixing at 30 second intervals until melted. Drizzle over cupcakes by placing chocolate in a Ziploc bag, and cutting off the corner.

12.Store Cupcakes in an airtight container for up to 2 days then refrigerate.

13.I like to warm my cupcakes for 10 seconds or so before eating- so good!

RECIPE NOTES

*If Ganache has thickened too much, then microwave at 5-10 second intervals, stirring in between until Ganache reaches desired consistency.
**Ganache will thicken as cupcakes sit at room temperature and is still delicious but for a “molten” oozing ganache as shown, microwave cupcakes for 5-10 seconds each before devouring.

CHOCOLATE GANACHE

This Chocolate Ganache is silky, creamy, sweet and shiny made with just 4 ingredients.  It’s ideal for glazes, frostings, fillings and 1000X better than store bought chocolate sauce.  Use this simple ganache to elevate ice cream, brownies, cakes, truffles or anything it touches!   I’ve included how to make Chocolate Ganache, How to Store Chocolate Ganache, How to Use Chocolate Ganache and everything in between!

Chocolate Ganache 1
Chocolate Ganache 1

CHOCOLATE GANACHE RECIPE

This Chocolate Ganache Recipe is pure chocolate decadence yet is deceptively easy to make!  You only need chocolateheavy whipping cream, butter, a microwave, and 5 minutes to make this fool proof, easy ganache recipe.

Whether it is Valentine’s Day, bridal or baby showers, birthdays, family movie night, family ice cream night, or simply dessert time, this Chocolate Ganache recipe makes every memory more delicious.  We inhale it drizzled on popcorn, enveloping donuts, bathing cakes, smothering ice cream and on and on.  What is your favorite way to devour ganache?

Strawberry Cake
Strawberry Cake

WHAT IS CHOCOLATE GANACHE?

Chocolate Ganache (pronounced geh-Nahsh) sounds fancy because the term “Ganache” is French, but it simply means chocolate melted into hot cream.  It is a basic pastry component and SO easy.

The resulting Chocolate Ganache is the consistency of a silky chocolate sauce although it becomes thicker, like creamy peanut butter, as it cools making it ideal for truffles, dessert fillings, icings, and whipped frosting.

WHY DO THEY CALL IT GANACHE?

While no one knows the exact origin of Chocolate Ganache, legend claims it comes from a young French student who poured hot cream onto chocolate bits. His tutoring chef called him a “ganache” which means “moron” in old French.  His mistake, however, resulted in one of today’s most beloved forms of chocolate.

WHAT IS GANACHE MADE FROM?

Chocolate Ganache is typically made with equal parts chocolate and heavy cream, although the ratio can change depending on the usage.  It can also contain butter for added flavor and smoothness, corn syrup for extra shine or alcohol, extracts or spices for flavor.

Chocolate Ganache 3
Chocolate Ganache 3

CAN I MAKE GANACHE WITH OTHER CHOCOLATES?

Absolutely!  You can make ganache with any type of chocolate:   

  • White Chocolate Ganache:  replace semi-sweet chocolate with white chocolate and use 25% less heavy cream.
  • Milk Chocolate Ganache: replace semi-sweet chocolate with milk chocolate.
  • Dark Chocolate Ganache: use semi-sweet chocolate (which is technically dark chocolate) or use part semi-sweet chocolate and part bittersweet chocolate.
Chocolate Ganache 4
Chocolate Ganache 4

CAN YOU MAKE GANACHE WITH HALF AND HALF INSTEAD OF CREAM?

Heavy Cream is always the best option for Chocolate Ganache because the higher the fat content of the cream, the richer and more stable the finished ganache will be. I would only attempt to use half and half if you are using the ganache as a glaze, and not a thicker frosting because the half and half will permanently thin down the ganache.  It will also not be as shiny and can easily become grainy when over stirred.

chocolate ganache 5
chocolate ganache 5

CAN I SUBSTITUTE MILK FOR CREAM IN GANACHE?

I do not recommend using milk to make Chocolate Ganache.  It will produce a thin, less indulgent ganache with lackluster shine and taste and is likely to become grainy.

CHOCOLATE TO CREAM RATIO

In this Chocolate Ganache recipe, basic 1:1 ratio, 8 ounces heavy cream (1 cup) to 8 ounces of chocolate is used.This ratio is used practically for everything in this recipe.  It is ideal for sauces, glazes and at room temperature wonderfully spreadable for frosting or fillings.

The only time you should need a thicker ganache is for truffles.  In that instance you will want 2 parts chocolate to 1-part cream. You may want a thinner ganache with more cream than chocolate if making a chocolate syrup or sauce that needs to stay runny for an extended period of time.  

Chocolate Raspberry Cake
Chocolate Raspberry Cake

HOW TO MAKE CHOCOLATE GANACHE

Chocolate Ganache is quick and easy to make:

STEP 1:  CHOP CHOCOLATE

First, roughly chop your semi-sweet chocolate bar.  The pieces don’t have to be uniform but should be on the smaller side so they melt easily.

Your chocolate ganache is only as tasty as your chocolate – so splurge a little and use quality chocolate!  I suggest Bakers or Ghirardelli brand chocolate bars.  Quality chocolate chips can also work but ONLY use Guittard or Ghirardelli.  Other chocolate brands have too many additives and will not melt nicely.  Note:  8 oz. chocolate chips is roughly 1 1/3 cups NOT one cup.

chocolate ganache 6
chocolate ganache 6

STEP 2:  HEAT HEAVY CREAM

You can heat the heavy cream on the stove or in the microwave, but I prefer the easy microwave method. 

MICROWAVE:  Add heavy cream, butter and corn syrup  (if using) to a microwave safe bowl and microwave for 2 minutes or just until simmering and butter is melted.  If the butter is not completely melted after 2 minutes, then microwave at 30 second intervals until butter is completely melted.

STOVE TOP:  Add heavy cream, butter and corn syrup (if using) to a medium saucepan and heat until butter is melted and the mixture just begins to simmer, stirring occasionally.  

You never want to melt your chocolate and cream together unless using a high ratio of corn syrup because the chocolate will scorch.

STEP 3:  ADD CHOCOLATE

Add chocolate and let the mixture stand for 3 minutes without stirring.  This allows the heat of the cream to soften the chocolate while bringing down the temperature of the cream.

If you are over eager and whisk too soon, the heavy cream will be too hot and result in a gritty texture.  If this does happen to you, then whisk in 1-3 teaspoons vegetable oil until smooth.

chocolate ganache 7
chocolate ganache 7

STEP 4:  STIR UNTIL SMOOTH

Using a wire whisk, start at the center of the bowl and whisk outward in in a vigorous circular motion to melt the chocolate completely and to achieve thick, glossy ganache.  This ensures you are creating an emulsion in which the fat from the cream, butter and chocolate are suspended into the liquid of the cream, resulting in a silky-smooth ganache.

chocolate ganache 8
chocolate ganache 8

STEP  5:  COOL

Cool at room temperature for 10 minutes before using as a sauce or dip or cover with plastic wrap touching the surface of the chocolate and allow to cool and thicken for frosting or piping.

Chocolate Ganache 2
Chocolate Ganache 2

WHY DO YOU ADD CORN SYRUP?

This Chocolate Ganache recipe contains corn syrup for 3 purposes:

  • To make the ganache extra smooth
  • Keep the ganache shiny even after being refrigerated
  • Keep the ganache flexible when it sets

It makes A HUGE difference in the final product. You can omit the corn syrup if you really are opposed but the ganache will not be as smooth, shiny, flexible or overall successful.

HOW DO I THICKEN CHOCOLATE GANACHE?

You will want to use Chocolate Ganache almost immediately for sauces, glazes and dips, allowing it to cool for only about 10 minutes.

If you are using it for anything else, then it will need to thicken either in the refrigerator or at room temperature.  So, if you have already made Chocolate Ganache and it seems thin, remember it will thicken upon cooling and be the thickest after refrigerating.

To thicken ganache quickly, cover it with a piece of plastic wrap pressed directly against the top of the chocolate so a film does not form.  Chill ganache in the refrigerator until it reaches desired consistency, about 30-60 minutes, depending on usage and quantity and size/depth of container.

You may also thicken the Chocolate Ganache at room temperatures but this will take almost twice as long as the refrigerator.

If you would still like a thicker ganache even after it reaches room temperature, then whip the ganache with a hand or electric mixer for a few minutes so it increases in volume and becomes light brown in color. This will create air pockets like in whipped cream, so it will hold its shape.

DOES GANACHE HARDEN?

If you use the 1 to 1 ratio of cream to chocolate like in this Chocolate Ganache recipe, then your ganache will thicken and set up but not completely harden.

If your ganache becomes thicker than you would like or does harden when refrigerated– don’t worry!  You can either let the ganache sit in a warm part of your kitchen for about an hour or add 1 teaspoon vegetable oil and microwave on low for 10 seconds then whisk and microwave another 10 seconds if required until completely smooth.

IS IT SAFE TO LEAVE GANACHE OUT OVERNIGHT?

Yes!  Chocolate Ganache is safe at room temperature (not summer temperatures), for up to 2 days.  After 2 days, it should be refrigerated.

churros
churros

CAN YOU STORE LEFTOVER GANACHE?

Absolutely!  Place a piece of plastic wrap directly on the surface of the ganache so its touching.  This will stop a sugar film from forming.  Store at room temperature for up to 2 days or refrigerate for three weeks.

HOW LONG DOES GANACHE LAST?

When stored properly in an airtight container, Chocolate Ganache can last for:

  • Room temperature: 2 days
  • Refrigerated: 3 weeks
  • Freezer: 3 months

CAN YOU MAKE GANACHE AHEAD OF TIME?

Yes!  Chocolate Ganache can be kept at room temperature for up to 2 days.

If it has been refrigerated, then let it come to room temperature before using.

If it has thickened more than your liking at room temperatures or in the refrigerator, then microwave ganache at 50% power, stirring every 10 seconds, until it reaches desired consistency. For a creamier ganache, stir in 1-3 teaspoons vegetable oil when reheating.

CAN YOU FREEZE GANACHE?

Yes, you can freeze Chocolate Ganache for up to 3 months in an airtight container without noticeable change in quality.  I would suggest placing a piece of plastic wrap directly on the surface of the ganache so its touching to prevent sugar crystals.

When ready to use, let ganache thaw overnight in the refrigerator then let sit at room temperature for a few hours before serving.  You may microwave the ganache at 50% power, stirring every 15 seconds if you still would like thinner ganache.

WHAT IS THE DIFFERENCE BETWEEN GANACHE AND FROSTING?

Ganache can be a frosting, but most frostings are not a ganache.  Even most chocolate frostings are not ganache.

Chocolate Ganache is always melted chocolate, heavy cream and sometimes butter and corn syrup.  It can be whipped to create a frosting.

Frosting, on the other hand, is a generic term for whipped sugar, butter and milk/heavy cream that is most commonly used to frost cakes.  It can also contain other ingredients such as cream cheese, cocoa powder, etc.

WANT TO TRY CHOCOLATE GANACHE RECIPE

Easy Chocolate Ganache made in 5 minutes with just 4 ingredients.  Its ideal for glazes, frostings, fillings and 1000X better than store bought chocolate sauce.  Use this simple Chocolate Ganache to elevate ice cream, brownies, cakes, truffles or anything it touches!  

 Prep Time

3 minutes

 Cook Time

2 minutes 

Servings

 cups

INGREDIENTS

  • 1 cup heavy cream
  • 1 tablespoon salted butter
  • 8 oz. semi-sweet chocolate chopped
  • 2 tablespoons corn syrup optional*
  • 1/2 teaspoon vanilla extract optional

INSTRUCTIONS

  1. Add heavy cream, butter and corn syrup (if using) to a medium saucepan and heat until butter is melted and the mixture just begins to simmer, stirring occasionally OR add heavy cream, butter and corn syrup to a microwave safe bowl and microwave for 2 minutes or just until simmering and butter is melted.
  2. Add chocolate and give it swirl so the chocolate is covered. Let stand 3 minutes.
  3. After 3 minutes, vigorously whisk in circular motions until chocolate is melted and completely smooth. Whisk in vanilla if using.
  4. Let ganache cool for 10 minutes before using as a dip or sauce or allow to cool to room temperature for frosting, filling, etc., stirring often. Reheat at 50 % power in the microwave with 1 teaspoon vegetable oil if ganache thickens too much as you work or becomes grainy.

RECIPE NOTES

*DO I HAVE TO USE CORN SYRUP?

This Chocolate Ganache recipe contains corn syrup for 3 purposes:

  • To make the ganache extra smooth
  • Keep the ganache shiny even after being refrigerated
  • Keep the ganache flexible when it sets

Corn syrup makes A HUGE difference in the final product. You can omit the corn syrup if you really are opposed but the ganache will not be as smooth, shiny, flexible or overall successful.

HOW TO STORE GANACHE

Place a piece of plastic wrap directly on the surface of the ganache so its touching.  This will stop a sugar film from forming.  Store at room temperature for up to 2 days or refrigerate for three weeks.  Let refrigerated ganache come to room temperature before using by placing on the counter for 1-2 hours.  You can also microwave it at 50% power, stirring every 30 seconds.  

HOW TO FREEZE GANACHE:

You can freeze Chocolate Ganache for up to 3 months in an airtight container without noticeable change in quality.  I would suggest placing a piece of plastic wrap directly on the surface of the ganache so its touching to prevent sugar crystals.

When ready to use, let ganache thaw overnight in the refrigerator then let sit at room temperature for a few hours before serving.  You may microwave the ganache at 50% power, stirring every 15 seconds if you still would like thinner ganache.  Stir in 1-3 teaspoons vegetable oil for a smoother ganache. 

CUPCAKES

Ding Dong Cupcakes are rich, moist and chocolaty stuffed with creamy marshmallow filling and smothered in a silky chocolate ganache!  You will never want to buy Ding Dongs from the store again!  

CUPCAKES 2
CUPCAKES 2

These Ding Dong Cupcakes start with a rich, moist, chocolaty cupcake that is double infused with chocolate from cocoa powder and melted chocolate chips.  The cupcakes are so moist that you can’t use a pastry bag to pump the filling right into the center (a very good sign).  Instead, you cut the center out to make room for your creamy marshmallow filling that is a delectable mixture of marshmallow creme, butter and some gelatin to help it set.  You might be tempted to leave out the gelatin but the filling sinks without it – with it, its perfectly creamy, perfectly delicious…

CUPCAKES 3
CUPCAKES 3

CUPCAKES 4
CUPCAKES 4

And perfectly ready for you to devour…And to become one of your new favorites year-round!

WANT TO TRY THESE HOMEMADE DING DONG CUPCAKES?

Prep Time

30 minutes

Cook Time

18 minutes

Servings 

cupcakes

INGREDIENTS

Cupcakes

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup boiling water
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup semisweet chocolate chips
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar
  • 1/2 cup Vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream

INSTRUCTIONS

1. CUPCAKES: Preheat oven to 325 degrees F. Grease and flour (or use nonstick cooking spray with flour) a12-cup muffin tin.

2.Combine flour, baking soda, and salt in medium bowl. Set aside.

3.In a separate large bowl, whisk together water, cocoa, and chocolate chips together until smooth. Add sugar, oil, eggs, and vanilla and mix until combined. Whisk in flour mixture alternating with sour cream until incorporated.

4.Divide batter evenly among greased muffin cups. Bake 18 to 22 minutes or until toothpick inserted in center comes out almost clean. Cool cupcakes in tin for 10 minutes, then turn out onto wire rack and cool completely.

5.FILLING: Meanwhile, combine water and gelatin in large bowl and let sit until gelatin softens, about 5 minutes then microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds. Stir in butter, vanilla, and salt until combined. Let mixture cool until just warm to touch, about 5 minutes. When slightly cooled, whisk in marshmallow creme until smooth.

6.Refrigerate filling until set, about 30 minutes. Transfer 1/3 cup marshmallow mixture to pastry bag fitted with small plain tip (or to a plastic bag and snip the corner) and reserve remaining mixture for filling cupcakes.

7.CHOCOLATE GLAZE: Add heavy cream and butter to a large microwave safe bowl and heat for two minutes, stir to combine. Heat at 30 second intervals if butter is not completely melted at this point. Add chopped chocolate and stir until chocolate is melted and smooth then stir in corn syrup. Let cool to room temperature, about 10 minutes.

8.ASSEMBLE: Insert a knife at approximately 1/4 inch from the edge of each cupcake, and proceed to cut a cone shape. Remove cone and cut all but the circular top off (“top”) – or just eat the bottom of the cone. Using a spoon, fill each cupcake with the marshmallow filling then add “top.” Lightly frost with Chocolate Ganache Glaze. Let set then pipe reserved marshmallow filling in decorative pattern on top.

Easy Marinara Sauce

Marinara Sauce is an easy to make tomato sauce that is perfect to top your favorite pasta or to use in recipes calling for jarred pasta sauce.

A simple base of tomatoes (whole and crushed) with onions and garlic makes the best marinara sauce. This simple sauce takes less than 30  minutes and keeps for 5 days in the fridge and freezes well!

Once you start making this quick homemade tomato sauce, you’ll never buy jarred pasta sauce again! 

Easy Marinara Sauce
Easy Marinara Sauce

Homemade Marinara Sauce is incredibly easy to make! Juicy tomatoes are simmered with fresh herbs and aromatics to give you the best marinara sauce in just minutes.

WHAT IS MARINARA SAUCE?

Marinara Sauce is a simple tomato sauce with very few ingredients.  Generally tomatoes, aromatics (onion/garlic) and some seasonings.  It is amazing on pasta, served as a dipping sauce, or perfect replacement for jarred sauces in your recipes (we always use it in place of spaghetti sauce)!

You may be wondering, what is the difference between spaghetti sauce and marinara? The difference between the two is that marinara is simply tomatoes and seasonings while spaghetti sauce contains more ingredients such as meat or other vegetables. 

Easy Marinara Sauce 3
Easy Marinara Sauce 3

Tomatoes can be acidic (depending on the brand) and sometimes tart and adding shredded carrot to this recipe adds sweetness and replaces most of the sugar. Depending on what brand of tomatoes you use, you may need to add a little more or less sugar to your marinara sauce to help cut some of the acidity. If you’d prefer, you can add a bit of sugar and skip the carrot.

You can use fresh as well as canned tomatoes.Be sure to peel your tomatoes first.Whole tomatoes, squished by hand or by spoon have the best consistency. 

Easy Marinara Sauce 4
Easy Marinara Sauce 4

HOW TO MAKE MARINARA SAUCE

Marinara sauce is a flavorful and surprisingly easy dish to make in just 30 minutes!

  1. Finely dice onions and shred carrots and soften in a pan.
  2. Add your tomatoes and use a wooden spoon to gently break them apart.
  3. Simmer your marinara sauce for about 20 minutes, or until it is your desired consistency.

You want to make sure that your sauce is a little thinner if it is being used as a pasta sauce, as opposed to a little thicker if you are using it on a pizza or as a dip.

To store your marinara sauce, it will last about 5-7 days in the fridge in an airtight container. Alternatively, you can freeze it in single serving sizes for up to a year, and just defrost as needed!v

Easy Marinara Sauce

PREP TIME 

10 minutes

COOK TIME

 20 minutes

TOTAL TIME 

30 minutes

SERVINGS 

8 cups

COURSE 

Main Course

CUISINE 

Italian

AUTHOR Zeeshan

Marinara Sauce is an easy to make tomato sauce that is perfect to top your favorite pasta or to use in recipes calling for jarred pasta sauce.

Ingredients

  • 3 tablespoons olive oil
  • 1 cup onion finely diced
  • 1/3 cup carrot shredded
  • 3 garlic cloves minced
  • 1/4 cup fresh basil chopped
  • 1/2 teaspoon dried oregano
  • salt and pepper
  • 28 oz whole tomatoes canned
  • 28 oz crushed tomatoes canned
  • 2 tablespoons tomato paste
  • 1-2 teaspoons sugar (optional)
  • 1/2 cup water

Instructions

  1. In a large pot, heat olive oil over medium heat. Add onion, carrot and garlic. Cook until soft, about 5 minutes.
  2. Add whole tomatoes (with juice) and gently break apart with the spoon.  Stir in remaining ingredients.
  3. Simmer uncovered on low heat for 20 minutes or until sauce reaches desired consistency.
  4. Serve over spaghetti or enjoy in your favorite recipes. Freeze or refrigerate to store.

Recipe Notes

Sugar may be required depending on the brand of tomatoes you purchase.

NUTRITION INFORMATION Calories: 112, Fat: 5 g, Sodium: 310 mg, Potassium: 568 mg, Carbohydrates: 15 g, Fiber: 3 g, Sugar: 8 g, Protein: 2 g, Vitamin A: 1320%, Vitamin C: 21.5%, Calcium: 76%, Iron: 2.5%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Stuffed Pepper Soup

Stuffed Pepper Soup is an inexpensive and delicious soup that will warm your belly from the inside out. A fun twist on traditional Stuffed Peppers, this soup has sausage and ground beef simmered in beef broth with peppers, and tomatoes. Add in rice and serve it hot!

This easy stuffed pepper soup recipe is a family favorite and it reheats beautifully!

Stuffed Pepper Soup 3
Stuffed Pepper Soup 3

BEEF, TOMATOES & RICE

This easy Stuffed Pepper Soup is quick to make (and less prep work than traditional stuffed peppers) but still has tons of flavor! While many stuffed bell pepper recipes use only ground beef, I find the addition of sausage adds a lot of great flavor. Of course this recipe is perfect made with just ground beef (or even ground turkey if you’d prefer).

Stuffed Pepper Soup 4
Stuffed Pepper Soup 4

PEPPERS FOR STUFFED PEPPER SOUP

Red and green peppers are used in this recipe but you can use whatever you have on hand. Red, yellow and orange peppers tend to be sweeter while a green peppers are a bit more zesty. If you prefer a Spicy Stuffed Pepper Soup, add in a minced jalapeno pepper with the bell peppers.  

Got leftover rice or beef? This stuffed pepper soup can be made with any leftover ingredients you might have on hand! Leftover rice, ground beef, ground sausage, leftover burgers or meatloaf or peppers that you need to use up can save you time (and money)! 

stuffed pepper soup 5
stuffed pepper soup 5

HOW TO MAKE STUFFED PEPPER SOUP

Stuffed pepper soup only takes about 35 minutes and can be made in just one pot with only a few minutes of prep! 

  1. Brown beef, onions, and garlic in a large pot. Drain.
  2. Add remaining ingredients (per recipe below) except rice and simmer 25 to 30 minutes.
  3. Finally, stir in the cooked rice and parsley and heat about 5 minutes.

TO MAKE IN SLOW COOKER

You can make stuffed pepper soup in the crock pot if you want to cook it while you’re out and about. Prep as directed and cook 3-4 hours on high or 5-6 hours on low. Add the cooked rice for the last 20-30 minutes.

GOT LEFTOVERS?

Fridge:  This recipe can be stored in the fridge for 3-4 days and reheated on the stovetop or in the microwave.

Freezer: Stuffed pepper soup can be made in batches and frozen, it reheats really well. Tip: Freeze in individual servings and enjoy as a quick lunch for one!

Stuffed Pepper Soup

PREP TIME 

5 minutes

COOK TIME 

35 minutes

TOTAL TIME

 40 minutes

SERVINGS 

10 servings

CUISINE

 American

COURSE 

Soup

AUTHOR Zeeshan

Stuffed pepper soup has sausage and ground beef lots of tender sweet bell peppers, and tomatoes. Add in rice and serve it hot! 

Ingredients

  • 1 1/2 pounds ground beef
  • 1/2 pound ground sausage
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • 6 cups low sodium beef broth
  • 1 can 16 ounces crushed tomatoes
  • 1 can 28 ounces diced tomatoes, undrained
  • 2 green bell peppers
  • 1 red bell pepper
  • 1 teaspoon pepper
  • 1 tablespoon Worcestershire sauce
  • 2 cups cooked long grain white or brown rice
  • 2 tablespoons fresh parsley chopped

Instructions

  1. Cook beef, sausage, onion and garlic in a large pot until no pink remains. Drain any fat.
  2. Stir in remaining ingredients except rice. Simmer uncovered 25-30 minutes or until peppers are tender.
  3. Add rice and parsley and simmer an additional 5 minutes or until heated through.

NUTRITION INFORMATION 

Calories: 245, Fat: 9 g Saturated Fat: 3g, Cholesterol: 58 mg, Sodium: 677 mg, Potassium: 937 mg, Carbohydrates: 15 g, Fiber: 1 g, Sugar: 3 g, Protein: 23 g, Vitamin A: 575%, Vitamin C: 43.4%, Calcium: 48%, Iron: 3.1%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

KEYWORD bell pepper soup, green pepper soup, stuffed green pepper soup, stuffed pepper soup

Italian Seasoning

Italian Seasoning is a blend of dried herbs and spices creating the perfect addition to your pasta sauces, marinades or your choice of chicken, beef or pork dishes! The possibilities are completely endless, Italian Seasoning is perfect for grilled vegetables, sprinkled on pizza or used in soups or sauces.

This mildly flavoured seasoning has just the right balance of herbs and spices, with just a hint of spice from the red pepper flakes! Reach for it time and again as your favorite seasoning!

Italian Seasoning 1
Italian Seasoning 1

WHAT IS AN ITALIAN SEASONING?

Italian Seasoning is a blend of herbs and spices used to flavor many Italian dishes. Ironically, it is not typically found in traditional Italian cuisine or in markets in Italy. You may wonder what is in Italian Seasoning? The main herbs commonly used are oregano, basil, thyme and rosemary (many recipes contain marjoram but I rarely have it on hand so I make this Italian Seasoning without marjoram).

HOW TO MAKE ITALIAN SEASONING

This seasoning is so simple to make and tasty that you will never bother to purchase store bought again! Simply measure out the given herbs and spices, mix and store in an airtight container. This will stay perfectly fresh for 6 months if stored in a dark cupboard or drawer and in an airtight container. This is good practice for all your herbs and spices!

Italian Seasoning 2
Italian Seasoning 2

Homemade Italian Seasoning Good For You? Certain dried herbs found in Italian Seasoning, such as oregano, are antioxidant rich and may help aid digestion but to be honest, you’ll end up consuming such a small amount that you won’t really notice any health benefits.

The nice thing about making your own seasoning is that you know exactly what you are consuming. Many pre-made seasonings are high in salt, so if you need to watch or cut down on your salt intake, this no salt added Italian Seasoning is perfect for you too (and of course it is also gluten free)!

Italian Seasoning is a versatile seasoning that makes a fantastic addition to your spice cupboard. Add it to your favorite recipe that calls for Italian Seasoning or even as a replacement for recipes that simply call for oregano or basil! You will not be disappointed!

Homemade Italian Seasoning

The perfect blend of spices to add to your soups, stews and marinades.

PREP TIME 

5 minutes

TOTAL TIME 

5 minutes

SERVINGS 

8 tablespoons

AUTHOR 

Zeeshan

COURSE 

Seasonings

CUISINE

 Italian

Ingredients

  • 2 tablespoons dried basil
  • 2 tablespoons dried oregano
  • 1 tablespoons dried rosemary
  • 2 tablespoons dried parsley
  • 1 tablespoon dried thyme
  • 1 tablespoon red chili flakes
  • 1 teaspoon garlic powder

Instructions

  1. Combine all ingredients in a small bowl.
  2. Pour into an air tight container and store in a cool dark place for up to 6 months.

NUTRITION INFORMATION 

Calories: 13mg, Sodium: 20mg, Potassium: 79mg, Carbohydrates: 2g, Fiber: 1g, Vitamin A: 360%, Vitamin C: 1%, Calcium: 64%, Iron: 2.3%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)