This Hot Chocolate Cake is a moist chocolate cake, hot chocolate buttercream frosting and marshmallow filling! The combination is wonderfully decadent and addicting!



Hot chocolate just feels very holiday-y to me, but it’s obviously perfect for any cold weather.

And I’m a big hot chocolate fan. Have you ever tried it with Baileys in it? It’s amazing. And the more marshmallows the better.


Since hot chocolate isn’t going to be strong enough on it’s own to give a cake a full on chocolate flavor, the cake has to use both cocoa powder and hot chocolate. Otherwise you’d have a vanilla cake with a smidge of chocolate flavor. Not what we want.


Not only is the chocolate make amazing (if you haven’t tried it yet, you have to), but the frosting is SO good! It’s made with four whole packets of hot chocolate (assuming you use the individual packets for a cup of hot chocolate), but it’s dissolved in a small amount of milk, so you get loads of hot chocolate flavor without thinning out your buttercream. Sweet!


The only thing that could make this cake better is a wonderful marshmallow filling. I used a marshmallow frosting made with just three ingredients – butter, powdered sugar and marshmallow cream. And since more marshmallows are better, I used almost a full container and a half of cream. I also made sure that this cake had three layers of filling. Not one, not two, but three.


The trick with this cake is layering everything. The marshmallow filling is on the softer side when at room temperature, so you will want to refrigerate the cake for about an hour after you torte and fill it – prior to frosting the full cake and decorating it. You might be able to get by without that step, but you’ll have to be really careful, since the layers slip around a bit. So do yourself a favor, and refrigerate it – it’ll be much easier to work with and it won’t budge again.

Once the cake is frosted, I added a white chocolate drip and a ring of marshmallows on top. I was torn between a white chocolate and regular chocolate drip. Both would have been so fun. But ultimately, since hot chocolate is covered with white marshmallows, I went white.

To help give yourself full coverage with the marshmallows, it’s helpful to have both mini marshmallows and marshmallow bits, which can fill in gaps and small spaces really well. It also gives a little size variety, which looks a little more interesting.


The final result of this Hot Chocolate Cake is one amazing dessert! The combination of moist chocolate cake, smooth hot chocolate frosting and fluffy marshmallow filling is amaizing.SO yummy and such a fun cake!



This Hot Chocolate Cake is a moist chocolate cake, hot chocolate buttercream frosting and marshmallow filling! The combination is wonderfully decadent and addicting!

  • Author: Zeeshan
  • Prep Time: 2 hours 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 3 hours 5 minutes
  • Yield: 12-14 slices 1x
  • Category: Cake
  • Method: Oven
  • Cuisine: American



2 cups (260g) flour
2 cups (414g) sugar
3/4 cup (85g) natural unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
2 large eggs
1 cup (240ml) milk
1 cup (240ml) vegetable oil
1 1/2 tsp vanilla
1 cup (240ml) hot water


4 tbsp (60ml) hot water/milk
2.92 oz hot chocolate powder mix*
1 1/2 cups (336g) unsalted butter, room temperature
1 1/4 cup (237g) shortening
10 cups (1150g) powdered sugar
2 tbsp (14g) natural unsweetened cocoa powder
1–2 tbsp water or milk


1/2 cup (112g) unsalted butter, room temperature
1 cup (115g) powdered sugar
10 oz marshmallow creme


6 oz (1 cup) white chocolate chips
3 tbsp (45ml) heavy whipping cream
Mini marshmallows
Marshmallow bits


1/2 cup (112 g) unsalted butter, room temperature
2 cups (230 g) powdered sugar
1/2 tsp vanilla extract
1–2 tbsp water/milk


1. Prepare two 8 inch cake pans (see note below) with parchment paper circles in the bottom, and grease the sides. Preheat oven to 300°F (148°C).
2. To make the chocolate cake, add the dry ingredients to a large bowl and whisk together.
3. Add the eggs, milk, oil and vanilla extract to the dry ingredients and mix until well combined.
4. Add the hot water and mix until well combined.
5. Divide the batter evenly between the cakes pans and bake for 45-50 minutes, or until a toothpick comes out with a few crumbs.
6. Remove cakes from oven and allow to cool for 2-3 minutes, then remove to cooling racks to cool completely.
7. To make the hot chocolate frosting, dissolve the hot chocolate powder into the hot water or milk. It’ll be fairly thick. Set aside.
8. Add the butter and shortening to a large mixer bowl and beat until smooth.
9. Add about half of the powdered sugar and mix until well combined and smooth.
10. Add the hot chocolate mixture and cocoa powder and mix until well combined and smooth.
11. Add the remaining powdered sugar and mix until well combined and smooth.
12. Add additional water or milk as needed to get the right consistency.
13. To make the marshmallow filling, add the butter to a mixer bowl and beat until smooth.
14. Add the powdered sugar and beat until well combined and smooth. It’ll take a bit for it all to fully incorporate, so scrape down the sides of the bowl as needed and keep mixing.
15. Stir in the marshmallow cream. Set filling aside.
16. When you are ready to build the cake, remove cake domes from top with a large serrated knife, if needed. Divide each cake into two layers, so you have four total layers.
17. Place the first layer of cake on cake plate or cardboard cake circle. Add half a cup of hot chocolate frosting and spread into an even layer.
18. Pipe a dam around the outer edge of the cake, then fill it with about 3/4 cup of marshmallow filling. Spread into an even layer.
19. Place the second layer of cake on top and add another layer of hot chocolate frosting and marshmallow filling.
20. Repeat with the third layer of cake and filling, then top the cake with the final layer.
21. Spread a light crumb coat around the sides of the cake, then refrigerate for about an hour to let the filling firm up a bit. The layers will slip around a bit if you skip this step.
22. After refrigerating, frost the outside of the cake. Feel free to use my tutorial for frosting a smooth cake with buttercream.
23. To make the white chocolate ganache, add the white chocolate chips to a medium sized bowl. Heat the cream just until it begins to boil, then pour over the white chocolate.
24. Whisk the chocolate mixture so that it begins to melt. Heat for another 10 seconds and whisk to continue melting. If needed heat another 10 seconds.
25. Drizzle the white chocolate around the top edge of the cake. I like to use a squeeze bottle, but you can also use a spoon or any other method.
26. Fill in the top of the cake with the ganache and spread evenly.
27. To create the ring of marshmallows, make the vanilla buttercream. Add the butter to a mixer bowl and beat until smooth.
28. Add half of the powdered sugar and beat until smooth.
29. Add a tablespoon of water or milk and the vanilla extract and beat until smooth.
30. Add the remaining powdered sugar and beat until smooth. Add additional water or milk, if needed for the right consistency.
31. Pipe a ring of the vanilla buttercream around the top edge of the cake, then add mini marshmallows and marshmallow bits.
32. Refrigerate cake until ready to serve. Cake is best served after letting it sit out for a few hours to come closer to room temperature. Cake is best when stored well covered for 2-3 days.


1. For the hot chocolate powder mix, I used four 0.73 individual packets of hot chocolate powder. If you have one large container of hot chocolate powder, it would be about 20 tablespoons.
2. These two cakes are fairly tall once baked, so they will completely fill an 8×2 inch cake pan. If you have 8×3 inch pans, those would be ideal.

Keywords: hot chocolate cake, chocolate cake recipe, easy chocolate cake, marshmallow frosting, hot chocolate dessert, best chocolate dessert ideas, best chocolate dessert recipe


It’s not easy to make a healthy pie crust. At least when you’re creating your own recipe. It took a few trial and errors to land this perfect Keto Pie Crust. It was well worth the effort–and guess what? No rolling required!

When following a keto diet, most recipes that call for a crust are just made crustless. Say that tactic goodbye and start using this Keto Pie Crust instead. It I guarantee it will make those recipes that call for a crust, much more satisfying.



Eating keto can be tough sometimes. It calls for a strict focus, especially at first, since there can be quite a few details to remember and include. However, it gets easier the more you learn about it and the more you find recipes like this Keto Pie Crust to make certain food more appealing.


Do you know what special about this recipe?No rolling out the dough.Yes But it’s an exercise in frustration for me.So this super easy pie crust is one where you just mix up a bunch of ingredients in a bowl, and then you start patting.Which is also a great time to get kids involved, and I just think holiday cooking is so much more fun with kids.

Looking for a great filling for this pie crust? Use my Keto French Silk Pudding and make a delicious, low carb French Silk Pie


If you were trying to stick to your keto diet during the holidays, this Keto Pie Crust will help. It definitely makes the idea of not eating traditional pie much easier. It’s a “must try” kind of recipe.

Keto Pie Crust

This 3-ingredient pat out Keto Pie Crust recipe is a keto dieters dream! No need to make crustless pies in order to keep it low carb. It’s completely keto and vegan. 

Prep Time

10 minutes

Cook Time

10 minutes

Total Time

20 minutes








137 kcal



Keyword: Best Pie Crust Recipe, Gluten Free Dessert Recipes, Gluten Free Pie Crust, Homemade Pie Crust, Keto Pie Crust, Low Carb Dessert Recipes, Low Carb Pie Crust, Pie Crust Recipes, Two Sleevers, Vegan Dessert Recipes, Vegan Pie Crust 


  • 1 cup (112 g) Superfine Almond Flour
  • 2 tablespoons (2 tablespoons) Powdered Swerve
  • 1/4 cup (54.5 g) Melted Coconut Oil


  • In a small bowl, mix together almond flour and powdered Swerve.  
  • Pour in the melted coconut butter and mix well until you have a crumbly mixture. 
  • Tip the mixture into a 9-inch shallow pie pan. Use your fingers to pat the pie crust evenly into the bottom and then work your way up the sides. 
  • Once the mixture is evenly spread through the pan, use the tines of a fork to prick the bottom of the crust. 
  • Bake at 400F for 8-10 minutes. If you find the top starting to brown faster than the rest, either cover the edges with foil, or reduce the temperature to 375F.  
  • Allow the crust to cool for 30 minutes and then fill with the filling of your choice. The French Silk Pudding would be perfect for this crust.   


Calories: 137 kcal | Carbohydrates: 6 g | Protein: 2 g | Fat: 13 g | Saturated Fat: 6 g | Fiber: 1 g

Blackberry Cobbler

This easy Blackberry Cobbler recipe takes just 5 ingredients and 10 minutes to prepare. It’s got a sweet, juicy filling and a sugary golden crust!


But this recipe is amazing and requires absolutely no baking skills of any kind.

Let’s go over some really easy FAQ.



  • Ripe blackberries are deep black in color as opposed to purple or red.
  • They’re also very full and plump.

Using unripe blackberries will result in a sour taste as opposed to being sweet and juicy.


  • I love how the blackberries in this recipe are so big and juicy, but alternative options include blueberries, raspberries, strawberriespeaches, or a combination of several!
  • Frozen berries work well in this recipe as well, be sure to add them when they’re frozen. If you let them thaw, they’ll be mushy and the consistency will be off.


  • Self rising flour contains a leavening agent that helps make baked goods rise. It’s often used to make biscuits and other fluffy baked goods.


  • 1 + 1/2 teaspoons of baking powder and 1/2 teaspoon of salt for each cup of flour.
Blacberry-Cobbler 2
Blacberry-Cobbler 2


  • Baked Cobbler can be covered and stored at room temperature for up to 3 days, or in the refrigerator for up to a week.


  • This Cobbler can be frozen and it’s best if you do so after it’s been baked due to the leavening agent in the flour.
  • To reheat, let it thaw overnight and bake it in a covered oven-safe dish at 350° until heated through. The amount of time will depend on how much you’re heating.
  • You can also reheat in the microwave.


  • I use my trusty 9 x 13 inch pan for this recipe and it works perfectly.
  • 9 x 9 inch pan would work well too.


  • Just kidding. I just want to see if you’re paying attention. The obvious answer is vanilla ice cream.
  • Should you choose to omit this very important addition, I will find you…ice cream in hand.




Prep Time


Cook Time


Total Time






Author: Zeeshan

This easy Blackberry Cobbler recipe from The Pioneer Woman takes just 5 ingredients and 10 minutes to prepare. It’s got a sweet, juicy filling and a crisp golden crust!


  • 1 1/4 cups + 2 tablespoons sugar separated
  • 1 cup self-rising flour* see notes for easy homemade version
  • 1 cup whole milk see notes
  • 1/2 stick butter melted
  • 2 cups fresh (or frozeblackberries rinsed and patted dry.
  • Vanilla ice cream for serving


  1. Preheat the oven to 350 degrees.
  2. Combine 1 cup of sugar with 1 cup of flour in a large bowl.
  3. Stir in the milk, then the melted butter. Mix until well-combined.
  4. Pour onto the bottom of a greased 9×13 baking dish.
  5. Distribute the berries throughout the top. (They’ll sink in further as they bake.)
  6. Sprinkle ¼ cup sugar over the top, reserving 2 tablespoons for later.
  7. Bake for 50 minutes, remove from the oven and sprinkle remaining 2 tablespoons sugar on top.
  8. Bake for 10 minutes, or until the top is golden brown.
  9. Serve immediately, (with ice cream of course)!

Recipe Notes

*Although the original recipe calls for whole milk, I’ve used 1% before and it comes out great.


  • 1 + 1/2 teaspoons of baking powder and 1/2 teaspoon of salt for each cup of flour.


  • I love how the blackberries in this recipe are so big and juicy, but alternative options include blueberries, raspberries, strawberriespeaches, or a combination of several!
  • Frozen berries work well in this recipe as well, be sure to add them when they’re frozen. If you let them thaw, they’ll be mushy and the consistency will be off.


Calories: 424, Fat: 3g, Saturated Fat: 1g, Cholesterol: 6mg, Sodium: 29mg, Potassium: 228mg, Carbohydrates: 95g, Fiber: 5g, Sugar: 69g, Protein: 7g, Vitamin A: 255%, Vitamin C: 15.1%, Calcium: 94%, Iron: 0.7%

How to Debone a Chicken Thigh

The first step to great food is great knife skills.


Recipes often call for boneless skinless chicken thighs, yet finding them in supermarkets can be a bit of a hassle. You’re far more likely to find bone-in thighs or even whole legs. Knowing how to take that bone out yourself will save you some hassle and provide you with some good bones for making stock in the process.

I’ve tried dozens of methods of boning chicken thighs. As it turns out, the easiest is also the one that provides the best yield, scraping every last bit of meat from the bone. Here’s how you do it.

Step 1: Locate the Joint


If you’re starting with whole chicken legs, you’ll have to remove the drumstick from the thigh. Place your thumb over the joint and move the thigh bone back and forth with your other hand to find the articulation point. This is where you’ll cut.

Step 2: Divide the Leg


Insert a sharp boning or paring knife into the joint. It should slide right through. If there is resistance, move the blade around until you find the space between the joints.

Step 3: Set Aside Drumstick


Set aside the drumstick for another use (they go great on the grill.

Step 4: Remove the Skin


Peel the skin off the chicken thigh using your hands.

Step 5: Trim Fat


Trim off any excess fat with your knife and discard.

Step 6: Find the Bone


Flip over the thigh so that the rough side is up and locate the single bone that runs through it. Your goal is to remove this bone with minimal damage to the meat.

Step 7: Make the First Incision


Keeping the fingers of your non-knife hand curled for protection (raw chicken can be slippery) and using the tip of the knife, score a line through the meat along the length of the bone.

Step 8: Expose Bone


Expose the top of the bone by using the tip of your knife in short, flicking motions, making sure to keep your fingers well away from the blade.

Step 9: Scrape the Bone


Grasp one end of the bone with your non-knife hand (a little piece of paper towel can help if it’s very slippery), then using the base of your knife, scrap the meat off of the bone in short, firm flicks. A boning knife should have a curved bolster designed for this task. If using a paring knife, just use the section of the knife closest to the handle.

Step 10: Separate Meat From Bone


When the meat has been mostly scraped off the bone, separate the end of the bone completely from the meat. Trim away any gristle or bits of bone or cartilage that may have remained on the meat. Save bones for stock.

The Best General Tso’s Chicken Recipe

General Tso’s chicken gets a makeover with this homemade marinade, crisp coating, and sweet and salty glaze.


General Tso’s chicken, with an extra-crisp coating that stays crisp even when coated in a glossy sauce that balances sweet, savory, and tart elements.

Why this recipe works:

  • A balanced sauce has plenty of vinegary kick to balance out the cloying sweetness that most restaurant versions have.
  • Cooking the aromatics for the sauce at a lower temperature lets their flavors develop without having to superheat your wok or skillet.
  • We add vodka to our chicken coating. Its higher volatility and ability to inhibit gluten formation leaves you with a superior crisp crust.
  • Adding some of our marinade to our dry coating mixture creates little nuggets of coating that cling to the chicken pieces, adding more surface area for extra crunch.

Note: Shaoxing wine can be found in most Asian markets. If unavailable, dry sherry can be used in its place. If you can’t find boneless skinless chicken thighs, you can debone them yourself using this guide. If you can’t find whole dried chilies, substitute with 1/4 teaspoon crushed red pepper flakes.

YIELD:Serves 4 to 6


  • For the Marinade:
  • 1 egg white
  • 2 tablespoons dark soy sauce
  • 2 tablespoons Shaoxing wine (see note)
  • 2 tablespoons 80-proof vodka
  • 1/4 teaspoon baking soda
  • 3 tablespoons corn starch
  • 1 pound boneless, skinless chicken thighs, cut into 1/2- to 3/4-inch chunks
  • For the Dry Coating
  • 1/2 cup flour
  • 1/2 cup cornstarch
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • For the Sauce:
  • 3 tablespoons dark soy sauce
  • 2 tablespoons Shaoxing wine (see note)
  • 2 tablespoons Chinese rice vinegar or distilled white vinegar
  • 3 tablespoons homemade or store-bought low-sodium chicken stock
  • 4 tablespoons sugar
  • 1 teaspoon roasted sesame seed oil
  • 1 tablespoon corn starch
  • 2 teaspoons peanut, vegetable, or canola oil
  • 2 teaspoons minced garlic (about 2 medium cloves)
  • 2 teaspoons minced fresh ginger (about one 1-inch piece)
  • 2 teaspoons minced scallion bottoms (about 1 scallion), plus 6 to 8 scallions, white parts only, cut into 1-inch lengths
  • 8 small dried red Chinese or Arbol chilies (see note)
  • To Finish:
  • 1 1/2 quarts peanut, vegetable, or canola oil for deep frying
  • Steamed white rice for serving


  1. For the Marinade: Beat egg whites in a large bowl until broken down and lightly foamy. Add soy sauce, wine, and vodka and whisk to combine. Set aside half of marinade in a small bowl. Add baking soda and corn starch to the large bowl and whisk to combine. Add chicken to large bowl and turn with fingers to coat thoroughly. Cover with plastic wrap and set aside.
  2. For the Dry Coat: Combine flour, corn starch, baking powder, and 1/2 teaspoon salt in a large bowl. Whisk until homogenous. Add reserved marinade and whisk until mixture has coarse, mealy clumps. Set aside.
  3. For the Sauce: Combine soy sauce, wine, vinegar, chicken stock, sugar, sesame seed oil, and cornstarch in a small bowl and stir with a fork until cornstarch is dissolved and no lumps remain. Set aside.
  4. Combine oil, garlic, ginger, minced scallions, and red chilies in a large skillet and place over medium heat. Cook, stirring, until vegetables are aromatic and soft, but not browned, about 3 minutes. Stir sauce mixture and add to skillet, making sure to scrape out and sugar or starch that has sunk to the bottom. Cook, stirring, until sauce boils and thickens, about 1 minute. Add scallion segments. Transfer sauce to a bowl to stop cooking, but don’t wipe out skillet.
  5. To Finish: Heat 1 1/2 quarts peanut, vegetable, or canola oil in a large wok or Dutch oven to 350°F and adjust flame to maintain temperature.
  6. Working one piece at a time, transfer chicken from marinade to dry coat mixture, tossing in between each addition to coat chicken. When all chicken is added to dry coat, toss with hands, pressing dry mixture onto chicken so it adheres, and making sure that every piece is coated thoroughly.
  7. Lift chicken one piece at a time, shake off excess coating, and carefully lower into hot oil (do not drop it). Once all chicken is added, cook, agitating with long chopsticks or a metal spider, and adjusting flame to maintain a temperature of 325 to 375°F, until chicken is cooked through and very crispy, about 4 minutes. Transfer chicken to a paper towel-lined bowl to drain.
  8. Add chicken to empty skillet and return sauce to skillet. Toss chicken, folding it with a rubber spatula until all pieces are thoroughly coated. Serve immediately with white rice.

One Pot Tomato Basil Pasta

This extra creamy tomato basil pasta is full of fresh flavor and takes just 30 minutes! It’s made with juicy cherry tomatoes, delicious fresh basil, a hint of sausagecheese-filled ravioli, and a delicious Parmesan cream sauce. This is truly restaurant quality!

Tomato Basil Pasta
Tomato Basil Pasta

Ingredients For Tomato Basil Pasta

  • Olive Oil
  • Ground Sausage– Either hot or sweet is fine!
  • Butter– The higher quality, the better. (You can even make your own!)
  • Garlic– Mince it yourself for ultimate flavor
  • Chicken Broth– Homemade is always  best!
  • Half and Half– You can also use heavy cream for extra indulgence. I don’t recommend milk as that can curdle much more easily.
  • Parmesan Cheese– High quality, finely grated yourself at home
  • Cream Cheese– At room temperature to ensure it smoothly combines with the sauce
  • Ravioli– Refrigerated and cheese-filled tastes best with this recipe.
  • Cherry Tomatoes
  • Fresh Basil
  • Red Pepper Flakes– Optional, adds a little kick!
  • Salt/Pepper– (You likely won’t need salt.)
Tomato Basil Pasta 2
Tomato Basil Pasta 2

How to Make Perfect Cream Sauce

  • Refrain from adding cold ingredients into warm sauce when you prepare it. This includes the Parmesan cheese, half and half, and cream cheese. The consistency will be super creamy if you follow this instruction.
  • Purchase a block of high-quality Parmesan cheese. Always shred the cheese yourself, it will taste and melt much better.
  • Let the cheese come to room temperature before adding it to the warm (not hot!base. 
  • Add the cheese gradually as opposed to all at once.

Tips For This Recipe

  • Cheese-filled ravioli is definitely my pasta of choice for this tomato basil pasta, refrigerated works best but frozen may also be used. Tortellini, Penne, and Linguine make great choices as well. Refer to package instructions for cooking times.
  • very large pan works best for this, you’ll need one with a lid. I always prefer to use a cast iron skillet.
  • Ground turkey may be used instead of sausage. Browning the meat in the skillet first adds tremendous flavor to the pan that transfers into the sauce.
  • I like to use slightly less than a pound of pasta for this recipe so that it’s extra saucy!
  • 1/4 cup Sun-Dried Tomatoes may also be used instead of cherry tomatoes.


  • Leftovers can be stored in an airtight container in the refrigerator and is best if used with 3 days. Cream-based sauces are best if eaten fresh but you can still microwave leftovers.
  • This recipe doesn’t freeze too well as the dairy in the cream sauce separates and changes the consistency when reheated.
Tomato Basil Pasta with Sausage 3
Tomato Basil Pasta with Sausage 3

What To Serve With This Recipe:

Home made garlic bread

One Pot Tomato Basil Pasta


Prep Time


Cook Time


Total Time








This extra creamy tomato basil pasta is full of fresh flavor and takes just 30 minutes! It’s made with juicy cherry tomatoes, delicious fresh basil, a hint of sausage, cheese-filled ravioli, and a delicious Parmesan cream sauce. This is truly restaurant quality!


  • 1 Tablespoon olive oil
  • ½ lb. ground sausage hot or sweet
  • 1 tablespoon butter
  • 2 cloves garlic minced
  • 1 cup chicken broth
  • 1 cup half and half
  • 1/3 cup Parmesan cheese finely grated and at room temp.
  • 1 heaping Tablespoon cream cheese at room temp.
  • 1 pound refrigerated ravioli* see notes
  • 1 cup cherry tomatoes halved
  • 1/3 cup firmly packed basil leaves thinly sliced
  • 1 pinch red pepper flakes optional
  • Salt & pepper to taste


  1. Heat the olive oil in a large pan over medium-high heat.
  2. Add the sausage, cook and crumble until brown and cooked through. Remove from pan and set aside.
  3. Reduce the heat to medium. Add the garlic and cook for 1 minute.
  4. Add the chicken broth and half and half. Increase heat and bring to a boil, then decrease heat to a simmer.
  5. Gradually sprinkle in the Parmesan cheese, whisking well to incorporate.
  6. Whisk in the cream cheese until incorporated. It melts smoothly when at room temperature.
  7. Add the ravioli and then the tomatoes. Stir gently to combine into the sauce.
  8. Cover the pot, let it simmer according to time on package instructions. Mine took just 7 minutes.
  9. Stir in the basil leaves and add the sausage back to the pan. Add red pepper flakes if desired.
  10. Salt and pepper may be added, however it likely doesn’t need any additional salt.
  11. Turn off the heat. The sauce will continue to thicken upon standing.
  12. Serve and enjoy!

Recipe Notes

*I usually add slightly less than a pound of ravioli so that my pasta is extra saucy!

Recipe Substitutions:

  • Tortellini, Penne or linguini make good pasta choices as well, refer package instructions for cooking times.
  • Ground turkey may be used instead of sausage. Browning the meat in the skillet first adds tremendous flavor to the pan that transfers into the sauce.
  • 1/4 cup Sun-Dried Tomatoes may also be used instead of cherry.


Calories: 474, Fat: 28 g, Saturated Fat: 12 g, Cholesterol: 94 mg, Sodium: 983 mg, Potassium: 232 mg, Carbohydrates: 35 g, Fiber: 2 g, Sugar: 2 g, Protein: 21 g, Vitamin A: 497%, Vitamin C: 10%, Calcium: 138%, Iron: 9%

Roasted Garlic

How to roast whole heads of garlic in the oven so you can eat warm, toasty cloves right out of the garlic head.

How To Roast Garlic 1
How To Roast Garlic 1

Roasting garlic changes the chemical makeup of the garlic so that it’s easier to digest. You can eat a lot more garlic if it is completely cooked, with fewer side effects than you would get from eating raw garlic. (If you’re into chemistry, you can read more about this process in the Wikipedia.)

Eat the caramelized roasted cloves directly out of the heads, or add them to pasta dishes, mash them up and spread them over toast, or mix them with sour cream for a dip.

If you are sensitive to raw garlic, you may find that you can much more easily eat roasted garlic.


How to Roast Garlic

Roasted Garlic Recipe

  • Prep time: 5 minutes
  • Cook time: 35 minutes


  • One or more whole heads of garlic
  • Extra virgin olive oil


1 Preheat your oven to 400°F (205° C). (A toaster oven works great for this.)

2 Peel and discard the papery outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic.


3 Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves, exposing the individual cloves of garlic.

roasted-garlic-method 2
roasted-garlic-method 2

4 Put garlic in baking pan or muffin tin: Place the garlic heads in a baking pan, cut side up. (A muffin pan works great for this, as it keeps the garlic bulbs from rolling around.)

5 Drizzle with olive oil: Drizzle a couple teaspoons of olive oil over each exposed head, using your fingers to rub the olive oil over all the cut, exposed garlic cloves.


6 Cover the bulb with aluminum foil.


7 Bake at 400°F (205°C) for 30-40 minutes, or until the cloves are lightly browned and feel soft when pressed.

8 Cool and remove roasted garlic cloves from their skins: Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.


Eat as is (I love straight roasted garlic) or mash with a fork and use for cooking. Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.

Salsa Verde

This is an authentic Mexican salsa verde which is easy to make in the blender or food processor.

salsa verde 1
salsa verde 1

Are you more of a red or green salsa sort of person?close

Salasa verde is very popular in different parts of the world because of its taste and is very good for health.Especially in the hotels and restaurants of Mexico it is served with many Mexican foods and it is very much liked by Mexican people.

Who’s ready for some salsa???

fresh tomatilos
fresh tomatilos

The good news about making salsa verde from scratch is that it’s incredibly easy to make.  Just pick up a batch of fresh tomatillos.  

Pro tip: look for the ones that are firm and vibrant green and not shriveled up.)

Mexican-Tomatillo 2
Mexican-Tomatillo 2

Roast them up along with some serranos until they’re slightly charred.  (Or if you want to speed up that process, you can pop them under the broiler!)


Then add them to a blender or food processor with lots of fresh cilantro, onion, garlic, cumin, and lots of fresh lime juice.  Puree until combined…

fresh salsa
fresh salsa

…and then a vibrant, delicious, warm batch of fresh salsa will be yours to enjoy.  Serve it up with chips (my standard), or whatever Mexican recipe happens to sound good to you that day.  Or this salsa will keep in the refrigerator in a sealed container for up to 5 days.  Easy peasy…and muy delicioso.

Salsa Verde

  • prep time: 5 MINUTES
  • cook time: 5 MINUTES
  • total time: 10 MINUTES
  • yield: 16 OZ OF TOMATILLO SALSA 1X


Learn how to make delicious, authentic, and irresistible Mexican tomatillo salsa verde recipe with this easy recipe!


  • 1 pound fresh tomatillos, husks removed
  • 1 serrano pepper (or 2 jalapeño peppers), stem removed
  • 2 cloves garlic, peeled
  • 1/2 cup fresh cilantro leaves
  • 1/3 cup diced white onion
  • 1 tablespoon lime juice
  • 1 teaspoon Kosher salt, or more to taste
  • 1/4 teaspoon ground cumin (optional)


  1. Preheat oven to 425°F.
  2. Rinse and dry the tomatillos.  Then spread the tomatillos out evenly on a baking sheet (I recommend lining it with foil for easy cleanup), along with the serrano pepper.  Roast in the oven for 15 minutes, or until the tomatillos start to brown on top and are cooked through.
  3. Remove from the oven, and transfer the tomatillos and serrano pepper to a blender or food processor.  Add the garlic, cilantro, onion, lime juice, salt, and cumin (if using) to the blender or food processor, and pulse the mixture until it reaches your desired consistency.  (Always be careful when blending hot mixtures, as they expand while blending.)  Taste and season with extra salt and/or cilantro if needed.
  4. Serve immediately, or refrigerate in a sealed container for up to 5 days.


*To make this salsa more spicy, I recommend adding in an extra serrano pepper or two.  Or to make it less spicy, omit the serranos entirely (or use a jalapeño, which has slightly less heat).  You can also always core chile peppers (remove the seeds) to reduce the heat.

*If the salsa is too thick, feel free to add in 1/4 to 1/3 cup of water (or chicken/vegetable stock).

Chicken Parmesan

This is an easy chicken parmesan dish which is one of my favorite dish.It is very tender ,juicy and crisp on the outside.Its preparation is very simple that is just take thin cut chicken breast and bread it in the mixture of parmesan cheese and panko breadcrumbs.Pan fry it until its color gets golden brown and top it with marinara and mozzarella cheese.After it gets baked in the oven for a few minutes until the cheese is gooey and melted.The best thing about this dish is that it stays crispy and does not get soggy.

chicken parmesan
chicken parmesan

This recipe involves three step breading process that is parmesan cheese+breadcrumbs, flour and eggs.Boneless and skinless chicken breast is used in the preparation of this dish.Pound this chicken breast in 1/2 inch thickness because it keeps chicken juicy and tender.

One useful tip I want to give is when you bread the chicken always keep one hand for wet ingredients and one hand for dry ingredients.This saves your hand from bread coating.

What is chicken parmesan

Chicken parmesan is an Italian meal of thinly sliced chicken breast breaded and then baked, pan fried or deep fried until crisp.Then it gets off with marinara sauce and then with mozzarella cheese.


  • Chicken Breast
  • Flour
  • Egg
  • Panko Breadcrumbs
  • Parmesan Cheese
  • Olive Oil
  • Tomato Sauce
  • Mozzarella Cheese
  • Basil for serving

How to Make Chicken Parmesan

Slice chicken in half:First of all cut chicken in half horizontally.Pound each piece half inch thick and sprinkle with salt and pepper.

Add flour to a shallow dish and put it aside.Add egg to a shallow bowl , whisk it and set it aside.Add breadcrumbs and parmesan cheese to a shallow bowl and mix to combine.Dip the chicken into the flour ,egg and parmesan breadcrumbs.

Pan fry chicken: Heat oil in a large skillet and add chicken two at a time to the skillet.Cook it for 2-3 minutes until it gets golden brown.

Broil: Place chicken in a pan or sheet tray and top with mozzarella cheese. Broil on high until melted and bubbly.

Place chicken in a sheet tray or pan and top with mozzarella cheese.Broil on high until melted and bubbly.

Serve: Immediately with tomato sauce on top and a sprinkle of basil for serving!

Baked Chicken Parmesan

If you want to bake the chicken instead of pan frying then I recommend baking in a 400 degree oven for about 15 minutes or until the chicken reaches 165 degrees.The breading instructions and ingredients for the baked Parmesan chicken are same as pan frying.

What makes this recipe the best

  • Replacing some of the breadcrumbs with parmesan cheese helps to keep the breading crispy on the outside and super cheesy.
  • Pounding the chicken to a 1/2 inch thick keeps the cooking time down resulting in a juicier and tender piece of chicken. It also helps the chicken to cook evenly.
  • I start with a hot pan and make sure not to overcrowd the pan. This will ensure the chicken is extra crispy and never soggy.

Can this recipe be made in advance?

Yes! You can prep this recipe by breading the chicken in advance and freezing. When you are ready to eat place frozen chicken in a 350 degree oven for 25-30 minutes or until the internal temperature reaches 165 degrees.

What to serve with this chicken parmesan recipe

  • Serve with a big plate of pasta and extra tomato sauce on the side
  • Zucchini Noodles for a low carb option
  • Pasta with Garlic and Oil
  • Egg Noodles
  • Mashed Potatoes
  • Pasta Carbonara
  • Garlic Bread
  • Roasted Garlic Brussels Sprouts
  • Slow Cooker Honey Garlic Chicken
  • Easy Chicken Shawarma
  • Instant Pot Butter Chicken
  • Grilled Asian Chicken
  • 20 Minute Cashew Chicken

The Best Chicken Parmesan Recipe













The best chicken parmesan. Tender pan fried chicken breasts coated in panko breadcrumbs and parmesan cheese. A quick and easy 30 minute meal everyone will love!


  • 2 boneless skinless chicken breasts 1 pound
  • 1/4 cup all purpose flour
  • 1 egg
  • 3/4 cup panko breadcrumbs
  • 1/2 cup parmesan cheese grated
  • 2 tablespoons extra virgin olive oil
  • 1 cup tomato sauce
  • 1/2 cup mozzarella cheese shredded
  • basil for serving if desired


  • Cut chicken in half horizontally. Pound each piece until 1/2 inch thick. Sprinkle with salt and pepper.
  • Add flour to a shallow dish.
  • Add egg to a shallow bowl and whisk, set aside.
  • Add breadcrumbs and Parmesan cheese to a shallow bowl and mix to combine.
  • Starting with the flour and ending with breadcrumbs, dip the chicken into the flour, egg and Parmesan breadcrumbs.
  • Add oil to a large skillet.
  • Add chicken two at a time to the skillet. Cook 2-3 minutes on each side or until golden grown and cooked all the way through.
  • Place chicken in a pan or sheet tray and top with mozzarella cheese.
  • Broil on high until melted and bubbly. Top with tomato sauce and a sprinkle of basil for serving, if desired. Serve immediately.

Nutritional Information

Amount Per Serving Calories 321 Calories from Fat 153%

Daily Value*Fat 17g 26% Saturated Fat 6g 38% Cholesterol 97mg 32% Sodium 773 mg 34% Potassium 471 mg 13% Carbohydrates 18g 6% Fiber 2g 8% Sugar 4g 4% Protein 24g 48% Vitamin A 535IU 11% Vitamin C 5mg 6% Calcium 256mg 26% Iron 2.1 mg 12%*

Percent Daily Values are based on a 2000 calorie diet. 

How To Make A Delicious Vegan Coffee Cake

This Coffee Cake is topped with cinnamon streusel that bakes up beautifully.Add nuts and other dry fruits to the batter add streusel. Chocolate chip cake can be made in many styles and kinds and with additions of ( berries, coconut, vegan and marshmallows) one tip for making the cake is to make the cake slightly thicker for loafs,thinner for pan cakes and if you make muffins then add fruits and nuts for muffins.I am using the same batter to make this super easy coffee cake.

Coffee-Cake big
Coffee-Cake big

This Cake is Everyone Approved! We’ve served it to a mixed crowd and everyone has asked for the recipe. If you make, do let me know how it worked out in the comments.

Note: Coffee cake is a term used for a regular cake with a streusel topping usually served in a coffee shop and it does not contain original coffee.A cake which contains coffee is also called a coffee cake, but here is a streusel cake served with a coffee or tea.

Serving And Preparation Time Of Coffee Cake

Use a 8 by 8 inch pan or use 9 by 9 inch brownie pan.

Preparation time

10 minutes

Cooking time

40 minutes

Total time

50 minutes



Ingredients And Their Quantities To Make Coffee Cake

Wet Ingredients

Wet ingredients include 1 cup or 244ml almond or soy milk not the dairy milk.

1 tbsp apple sauce.

1 teaspoon of vinegar

1/3 cup or 66.67 gram of sugar and if you want to make it more sweeter than add 1 tbsp more.

1/4 cup or 56 ml neutral oil or use 3 tbsp apple sauce to make it oil free.

Vanilla extract 1 teaspoon

A few drops of almond extract it is optional but makes a great taste.

Dry Ingredients

.5 to 1.75 cups (187.5 g) of flour (I use 1 1/4 cup unbleached all purpose and 1/2 cup wheat flour, or all unbleached all purpose)

Baking powder 2 tsp

Baking soda 1/4 tsp

Salt 1/2 tsp


Flour 1/2 cups

Brown sugar 1/3 cups

Salt 1/3 tbsp

Cinnamon 2 tsp

1 tbsp oil or use vegan butter

2 tbsp coconut oil.

Method To Make Coffee Cake

Take a pan , line it with parchment hanging on the edges.Mix the wet ingredients in a bowl until the sugar is fully combined.Preheat the oven at 176 degrees C or 350 degrees F.

Whisk baking powder, baking soda, slat and 1 1/2 cup of flour in a bowl and add spices of your own choice plus add berries,candied ginger and pineapple if you like.Add to the dry 2 tbsp almond flour for additional texture.

Fold into the wet until just combined.Add flour 1 tbsp at a time if needed to make just slightly thick batter.Pour it to the parchment lined pan.

Add the dry streusel ingredient in a bowl and mix it well.Add the oil and vegan butter and mix it with your fingers until well distributed and crumbly.Spread it over the cake batter.

Bake it for 35-45 minutes at 350 degrees F and it depends on the cake height and pan etc.Let it cool for 10 minutes and then remove it from the pan.Ensure that it cool down completely before slicing.

It can be stored in the counter for upto 2 days, can be kept in the fridge upto 7 days and in freezer it can be kept upto 1 month.

If you want to make cup cakes or muffins bake it for 22 to 24 minutes for regular size muffins.


Gluten-free: Mix 3/4 cup white rice flour, almond flour 1 1/4 cup , potato starch 1/3 cup , chia seeds 1 tbsp /flax seed meal. Use 1 3/4 cup of the flour mix and add more as needed. Use a mix of rice flour and almond flour for the streusel.

Oil-free: For making batter use apple sauce.For the streusel use 1/4 cup nut butter.Also use 1/4 cup brown sugar and add few tsp maple syrup as needed to make a crumbly mixture.

Variations: With the dry ingredients of this batter add some berries, some nuts and dried fruit for enhancing the flavor and overall look of the cake and twist in some softened peanut butter into the batter.

.Icing: Mix 1/3 cup powdered sugar with a tsp or so non dairy milk and use. I suggest syrup dressing which I use as it keeps the cake moist for a long time. (3 tbsp sugar+ 1 tbsp water) Nutrition for This cake is 1 serve (1 slice).

Nutritional Information

Amount Per Serving Calories 259

Calories from Fat 90% Daily

Value*Fat 10g 15%

Sodium 321mg 14%

Fiber 1g 4%

Carbohydrates 37g 12%

Vitamin A 60 IU 1%

Sugar 15g 17%

Protein 3g 6%

Iron 1.5mg 8%*

Calcium 97mg 10%

Potassium 152mg 4%

Percent Daily Values are based on a 2000 calorie diet.