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  • Venezuelan Black Bean Soup (Sopa de Caraotas)

    Venezuelan Black Bean Soup (Sopa de Caraotas)

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    This Venezuelan Black Bean Soup (Sopa de Caraotas) is hearty, satisfying, and incredibly flavorful! It’s quick and easy to make and perfect for feeding a crowd. Serve them on their own or as a side dish to complete any meal.

    My Favourite Black Bean Soup (Sopa de Caraotas)!

    This is hands down the best Black Beans Soup recipe I’ve ever made!

    My family LOVES black beans as much as I do, so I make them frequently. They’re super popular in Venezuela. I guess because they are very cheap, they are available all year long, and like most beans, they are a good source of protein and nutrients.

    I also love that they are extremely versatile. You can use them to make soups, side dishes, and burger patties or add them to salads, tacos, burritos, quesadillas, and arepas; the possibilities are seemingly endless. Plus, you can cook them over the stovetop, in the instant pot, or in a slow cooker!

    Whether you’re whipping it up for a quick weeknight dinner or simmering it low and slow for a lazy Sunday supper, this Venezuelan black bean soup with chorizo is sure to become a staple in your recipe repertoire.

    What To Love About This Recipe

    • Easy to make: This black bean soup with chorizo is a breeze to whip up and totally stress-free.
    • Simple ingredients: With everyday ingredients like onions, garlic, bell peppers, black beans, and chorizo, you don’t need to hunt down exotic items. Plus, you likely already have many of these staples in your pantry.
    • Nutritious and healthy: Packed with protein, fiber, and essential vitamins and minerals, this soup is as good for your body as it is for your taste buds. Black beans are rich in antioxidants and are known to promote heart health, while the chorizo adds a punch of protein and flavor.
    • Hearty and satisfying: This soup is a meal in itself. It’s hearty enough to satisfy you, making it perfect for chilly nights or when you need a comforting pick-me-up.
    • Full of flavor: Thanks to the combination of aromatic vegetables, savory chorizo, and spices, every spoonful bursts with deliciousness. It’s a flavor-packed experience that will leave you wanting more.
    • Versatile cooking methods: Whether you prefer the convenience of the stovetop, the speed of the Instant Pot, or the set-it-and-forget-it ease of the slow cooker, you can make this soup using your preferred cooking method. Flexibility at its finest!
    Venezuelan Black Bean Soup (Sopa de Caraotas) with chorizo in a bowl.

    Ingredients You’ll Need, Substitutions & Notes

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    • Oil: Choose a neutral oil like vegetable, canola, or avocado oil for sautéing the vegetables. This provides a base for building flavor.
    • Yellow onion: Adds sweetness and depth of flavor to the soup base.
    • Bell pepper: Adds color, sweetness, and texture to the soup. Feel free to use any color bell pepper you have on hand.
    • Garlic: Aromatic and pungent, garlic enhances the savory notes of the soup.
    • Cured Spanish chorizo: This flavorful sausage adds richness, smokiness, and a hint of spice. If you can’t find Spanish chorizo, you can substitute it with another type of cured sausage or even smoked paprika for a similar flavor profile and keep your soup vegetarian.
    • Black beans: Rich and creamy, black beans are the star of this soup. You can use either dried beans (soaked overnight) or canned beans, depending on your preference and time constraints.
    • Chicken stock: Provides a savory base for the soup. You can use homemade or store-bought chicken stock or substitute with vegetable broth for a vegetarian version.
    • Salt and black pepper: Enhances the flavors of the other ingredients. Adjust to taste.
    • Fresh cilantro leaves: Add brightness and freshness as a garnish. If you’re not a fan of cilantro, you can omit it or substitute it with fresh parsley.

    Process Overview: How To Make Venezuelan Black Bean Soup Step-by-Step

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    1. Saute Chorizo and Veggies

      In a large pot, heat the oil over medium-high heat. Add sliced chorizo and saute for 2-3 minutes until it is slightly crispy and has released its fat. Add chopped onions and bell peppers; sauté with the chorizo for 2 more minutes. Add garlic and saute for 2 minutes.

    2. Add Beans

      Stir in the drained black beans and stock. Mix to combine.

    3. Cook

      Turn the soup to low heat and let simmer, partially covered, stirring occasionally, for 25 -30 minutes. Taste and add salt and pepper, if necessary. Simmer for 2 more minutes.

    4. Serve and Enjoy!

      Garnish with cilantro, if desired. Ladle the soup into bowls and serve warm with desired toppings.

    a soup ladle with three easy venezuelan black bean soup.

    Recipe Tips

    • Prep ingredients before you start: Chop your onions, garlic, bell peppers, and chorizo before you begin cooking to streamline the process.
    • Sauté for flavor: Don’t rush the step of sautéing the onions, garlic, and bell peppers. This helps develop their flavors and creates a rich base for the soup.
    • Adjust seasoning: Taste the soup before serving and adjust the seasoning as needed with salt and pepper. Remember, you can always add more, but you can’t take it away!
    • Chorizo: For this recipe, you have to use cured Spanish chorizo, which you can find with other ready-to-eat cured meat products like salami. I usually buy it at Wegmans or World Market. It can also be bought online at Amazon.
    • Got picky eaters in the house? Here’s a sneaky trick to get those veggies into their meals without them even knowing! Just toss the onions, garlic, and peppers into the blender with a splash of oil (about 3-4 tablespoons) and give it a whirl until it’s all smooth. Then, add this veggie-packed mixture to your sautéed chorizo. Voila! Your picky eater(s) won’t even be able to see those veggies sneaking into their meal! It’s like magic!

    Variations & Additions

    • Vegetarian option: Omit the chorizo and use vegetable broth instead of chicken stock for a meat-free version of this soup. You can add 1 teaspoon of smoked paprika to emulate the chorizo taste.
    • Spicy kick: If you like things spicy, add a diced jalapeño or a pinch of red pepper flakes when sautéing the vegetables.

    Serving Suggestions

    Venezuelan Way!: In Venezuela, black beans are a staple ingredient in many traditional dishes and are enjoyed in various ways:

    1. Pabellón Criollo: This is Venezuela’s national dish and typically consists of shredded beef, white rice, fried plantains (tajadas), and black beans. The black beans are often cooked with onions, bell peppers, and spices to add flavor.
    2. Caraotas Negras: These are Venezuelan-style black beans, often cooked with onions, garlic, bell peppers, and sometimes a bit of sugar for sweetness. They’re served alongside rice, meat, or arepas (cornmeal cakes) for a hearty and satisfying meal.
    3. Domino Arepas: A Domino Arepa is a popular type of arepa that originates from Venezuela, named after the traditional black and white tiles used in the game of dominoes. It typically consists of a cornmeal arepa that’s split open and filled with a combination of black beans and white cheese. Learn how to make Venezuelan arepas.
    4. Empanadas: Empanadas are savory pastries filled with various ingredients. In Venezuela, black beans are a common filling, either on their own or combined with cheese, meat, or plantains.
    5. Sopa de Caraotas: This is a hearty black bean soup flavored with onions, garlic, bell peppers, and sometimes a bit of pork or bacon for added richness. It’s often served with a side of rice and avocado for a complete meal.

    Other ideas on how to serve this soup!

    • Main Dish: Serve this black bean soup with crusty bread or cornbread, a dollop of sour cream or Greek yogurt, and a sprinkle of fresh cilantro leaves for a satisfying meal.
    • Add Toppings: Most of your favorite Mexican food toppings would be delicious on Black Bean Soup! Such as tortilla chips, shredded cheese, and sliced avocado.
    Venezuelan Black Bean Soup (Sopa de Caraotas) in a bowl.

    Storing and Freezing Instructions

    • Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave before serving.
    • To freeze, let the soup cool completely before transferring it to freezer-safe containers or resealable bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

    Frequently Asked Questions

    Can I use dry beans instead of canned ones?

    Absolutely! Read the recipe card for details and instructions.

    Can I make this soup ahead of time?

    Yes, this soup actually tastes even better the next day as the flavors have time to meld together. Simply let it cool, then store it in the refrigerator until ready to reheat and serve.

    Is chorizo spicy?

    Spanish chorizo tends to be less spicy than Mexican chorizo. However, if you’re sensitive to heat, you can look for a mild (sweet) variety or adjust the amount used in the recipe to suit your taste.

    Can I make beans in the Instant Pot without pre-soaking them?

    Yes! To do so, just increase the Instant Pot cooking time from 20 minutes to 40 minutes and add 2 more cups of liquid.

    What is the difference between Mexican chorizo and Spanish chorizo?

    Mexican chorizo is usually sold uncooked (raw) in a casing or loose. It can be found with other raw meats or sausages at the grocery store. Spanish chorizo is a ready-to-eat dried and cured sausage in a casing. They come in different versions: smoked or unsmoked and may be sweet or spicy. 

    How do I soak dried beans?

    Rinse the beans under running water. Take out dirty pebbles and broken beans.
    Add the beans and enough water to submerge them completely. Make sure there’s plenty of extra water, as the beans will expand as they soak. Let them soak for 8 hours or overnight. Discard the soaking water and rinse the beans again. Cook as desired.

    Venezuelan Black Bean Soup (Sopa de Caraotas) in a bowl over a blue surface.

    More Venezuelan Recipes You’ll Love!

    Recipe Card 📖

    Instant Pot Black Beans with Chorizo | Mommy's Home Cooking

    Venezuelan Black Bean Soup (Sopa de Caraotas)

    64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero

    This Venezuelan Black Bean Soup (Sopa de Caraotas) is hearty, satisfying and incredibly flavorful! They’re quick and easy to make and perfect for feeding a crowd. Serve them on their own, or as a side dish to complete any meal. 

    Prep Time 15 minutes

    Cook Time 30 minutes

    Total Time 45 minutes

    Servings 8 servings

    Ingredients 

    • 2 tablespoons oil (olive oil, vegetable, canola, or avocado)
    • 7 oz. cured Spanish chorizo, sliced (see notes)
    • 1 cup yellow onion , diced
    • 1 cup bell pepper, , diced (I used green and red)
    • 6 garlic cloves , peeled and minced
    • 60 oz. (4 cans 15oz / 425 g each) black beans, , rinsed and drained (see notes for dried beans)
    • 3 cups chicken or vegetable stock
    • Salt and black pepper to taste (I use 1 teaspoon of salt + 1/4 teaspoon of pepper)
    • Fresh cilantro leaves, chopped (optional)

    Instructions 

    Easyest and Fastest Way > Stovetop (canned beans):

    • In a large pot, heat the oil over medium high heat. Add sliced chorizo and saute for 2-3 minutes until it is slightly crispy and has released its fat. Add chopped onions and bell peppers; sauté with the chorizo for 2 more minutes. Add garlic and saute for 2 minutes.

    • Stir in the drained black beans and stock. Turn the soup to low-heat and let simmer, parcialy covered, stirring occasionally, for 25 -30 minutes. Taste and add salt and pepper, if necessary. Simmer for 2 more minutes.

    • Garnish with cilantro, if desited. Ladle the soup into bowls and serve warm with desired toppings.

    To Soak the Beans:

    • Rinse the dry black beans under running water. Take out dirty pebbles, stones, debris, or broken beans.

    • In a large bowl, add 16 oz of dry black beans and 8 cups of water and let them soak for at least 4 hours or overnight (better). Beans will swell to at least twice their dry size.

    • Discard the soaking water and rinse the beans again.

    Pressure Cooker (if using dry beans):

    • Select "Sauté" on the Instant Pot and adjust to more. Add sliced chorizo and cook for 2-3 minutes until it is slightly crispy and has released its fat. Add chopped onions and bell peppers; sauté with the chorizo for 2 more minutes. Add garlic and saute for 2 minutes.

    • Add soaked beans and stock to the pot. Mix to combine. Secure lid and close pressure-release valve.

    • Select "Beans" adjust to 20 minutes. When the time is over, carefully release the pressure turning the valve to "Venting". Then, carefully remove the lid.

    • Taste and add salt and pepper, if necessary. Simmer for 2 more minutes. Press "cancel".Extra Tip: For a creamier soup, once the beans are very soft, use an immersion blender to blend the soup until it is thick and creamy, leaving some beans whole. 

    • Garnish with cilantro, if desited. Ladle the soup into bowls and serve warm with desired toppings.

    Slow Cooker (if using dry beans):

    • In a large pot, heat the oil over medium high heat. Add sliced chorizo and saute for 2-3 minutes until it is slightly crispy and has released its fat. Add chopped onions and bell peppers; sauté with the chorizo for 2 more minutes. Add garlic and saute for 2 minutes. Transfer the mixture to the slow cooker. Note: if you slow cooker has a saute mode, you can do this step directly in your slow cooker.

    • Add soaked beans and stock to the pot. Mix to combine. Place the lid on the slow cooker and cook on high for 6-8 hours (you want the beans to get VERY soft). Whe the beans are ready, taste and add salt and pepper, if necessary. Extra Tip: For a creamier soup, once the beans are very soft, use an immersion blender to blend the soup until it is thick and creamy, leaving some beans whole. 

    • Garnish with cilantro, if desited. Ladle the soup into bowls and serve warm with desired toppings.

    Stovetop (if using dry beans):

    • Important: for the cooking method, you will need 6 cups (instead of 3) + of stock since the beans will need to simmer for longer.

    • In a large pot, heat the oil over medium high heat. Add sliced chorizo and saute for 2-3 minutes until it is slightly crispy and has released its fat. Add chopped onions and bell peppers; sauté with the chorizo for 2 more minutes. Add garlic and saute for 2 minutes.

    • Stir in the soaked black beans and 6 cups of stock. Turn the soup to low-heat and let simmer, parcialy covered, stirring occasionally, for 2 – 3 hours. Check the liquid level frecuenly, and add more stock or water if necesary. Taste and add salt and pepper, if necessary. Simmer for 2 more minutes.

    • Garnish with cilantro, if desired. Ladle the soup into bowls and serve warm with desired toppings.

      Chorizo: For this recipe, I recommend using cured Spanish chorizo, which you can find with other ready-to-eat cured meat products. I usually buy it at Wegmans or World Market. It can also be bought online at Amazon. Dry Beans: If you want to make this soup using dry beans, use 16 oz (454 g) and increase the stock to 4 cups. To make this soup with dry beans, I recommend cooking them in the pressure cooker or slow cooker. You can do it over the stovetop, but you must simmer them for about 2+ hours. Also, I highly recommend soaking the beans the night before, but if you are pressed for or forgot to do it, you still can make this recipe without pre-soaking them; just increase the Instant Pot cooking time from 20 minutes to 40 minutes and add 2 more cups of liquid. The texture won’t be as tender and smooth as making the soup with soaked dry beans.  Store leftovers in the refrigerator in a covered container for up to 4 days. You can also freeze them in an airtight container for up to 3 months. Recipe Tips: 
    • Prep ingredients before you start: Chop your onions, garlic, bell peppers, and chorizo before you begin cooking to streamline the process.
    • Sauté for flavor: Don’t rush the step of sautéing the onions, garlic, and bell peppers. This helps develop their flavors and creates a rich base for the soup.
    • Adjust seasoning: Taste the soup before serving and adjust the seasoning as needed with salt and pepper. Remember, you can always add more, but you can’t take it away!
    • Got picky eaters in the house? Here’s a sneaky trick to get those veggies into their meals without them even knowing! Just toss the onions, garlic, and peppers into the blender with a splash of oil (about 3-4 tablespoons) and give it a whirl until it’s all smooth. Then, add this veggie-packed mixture to your sautéed chorizo. Voila! Your picky eater(s) won’t even be able to see those veggies sneaking into their meal! It’s like magic!
    Variations & Additions:
    • Vegetarian option: Omit the chorizo and use vegetable broth instead of chicken stock for a meat-free version of this soup. You can add 1 teaspoon of smoked paprika to emulate the chorizo taste.
    • Spicy kick: If you like things spicy, add a diced jalapeño or a pinch of red pepper flakes when sautéing the vegetables.
      Read the whole post for more tips, tricks, variations, step-by-step photos, faqs, and more.    ★ Did you make this recipe? Don’t forget to give it a 5-star (⭐️ ⭐️ ⭐️ ⭐️ ⭐️) rating below!   Please note that nutritional information is a rough estimate and can vary depending on the products used.

    Nutrition

    Calories: 199kcalCarbohydrates: 7gProtein: 9gFat: 14gSaturated Fat: 4gCholesterol: 25mgSodium: 479mgPotassium: 286mgSugar: 2gVitamin A: 70IUVitamin C: 16.9mgCalcium: 15mgIron: 0.8mg

    Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group

    Course Soup

    Cuisine Venezuelan

    Calories 199

    Keyword black beans chorizo

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  • Fluffy Whole Wheat Pancakes (No Eggs – No Sugar)

    Fluffy Whole Wheat Pancakes (No Eggs – No Sugar)

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    By: Oriana Romero  /  Published:   /  Leave a comment

    These Fluffy Whole Wheat Pancakes are easy to make, delicious, and satisfying! Made just with simple ingredients, these healthy-ish pancakes are guaranteed to brighten your morning. With a couple of swaps, they can be made dairy-free, too (read the content post for details).

    Fluffy Whole Wheat Pancakes: The Perfect Start to Your Day!

    Are you looking for a delicious, easy, quick-to-make, and healthy-ish breakfast? These Fluffy Whole Wheat Pancakes are just what you need!

    These Eggless, Fluffy Whole Wheat Pancakes are sure to become a breakfast favorite in your household. Easy to make, delicious, and satisfying – what more could you ask for?

    Whether you choose to drizzle them with maple syrup, dollop them with whipped cream, or enjoy them plain, these pancakes are guaranteed to brighten your morning and set the perfect tone for the day ahead.

    overhead view of a plate with Whole Wheat Pancakes with fresh berries and syrup.

    What To Love About This Recipe

    • Easy and quick to make: With just a few simple steps, you can whip up a batch of these pancakes in no time, making them perfect for busy mornings or lazy weekends.
    • Only require simple pantry ingredients: No need for a special grocery run! You likely already have all the ingredients you need in your pantry.
    • Texture: These pancakes are fluffy and light! Thanks to the combination of baking powder and baking soda, these pancakes turn out wonderfully fluffy every time. They’re like little pillows of happiness on your plate!
    • Taste: These pancakes are just the right amount of sweetness, making them perfectly satisfying on their own or with a drizzle of maple syrup.
    • Freezer friendly: Make a big batch and freeze the leftovers for a quick and convenient breakfast option throughout the week. Just pop them in the microwave to reheat, and you’re good to go!
    • Healthy-ish: While these pancakes aren’t exactly healthy, they’re made with whole wheat flour and contain no refined sugar, making them slightly healthier than traditional pancakes.

    Ingredients You’ll Need, Substitutions & Notes

    Ingredients needed to make eggless Whole Wheat Pancakes with name tags.

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    • Whole wheat flour: Using whole wheat flour adds a nutty flavor and extra fiber to these pancakes, making them a bit healthier than those made with white flour. Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. Gluten-Free: you can try using a gluten-free blend, such as Cup4Cup Wholesome Flourgluten-free flour blend, but the results may vary.
    • Baking powder and baking soda: These leavening agents are what give the pancakes their fluffy texture. Make sure they’re fresh for the best results! To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. 
    • Salt: Just a pinch of salt helps enhance the flavors in the pancakes. I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
    • Cinnamon: Adds a warm, cozy flavor that pairs perfectly with maple syrup.
    • Milk: Any type of milk – dairy or non-dairy- will work here.
    • Vinegar: This may seem like an unusual ingredient, but it reacts with the baking soda to create extra lift in the pancakes, resulting in even fluffier pancakes. You can use apple cider vinegar or white vinegar.
    • Unsalted butter: Adds richness and flavor to the pancakes. You can substitute with melted coconut oil or a neutral oil if you prefer. I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe. Dairy-Free: Use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks.
    • Maple syrup: For a touch of sweetness. You can also use honey or agave nectar if you prefer.

    Process Overview: How To Make Whole Wheat Pancakes Without Eggs and Sugar Step-by-Step

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Step 1 – Mix Dry Ingredients

    Combine the flour, baking powder, baking soda, salt, and cinnamon in a medium bowl and stir using a balloon whisk to combine.

    Whole Wheat Pancakes dry ingredients in a bowl.
    mixed Whole Wheat Pancakes dry ingredients in a bowl.

    Step 2 – Whisk Wet Ingredients

    Mix milk and vinegar in a measuring cup. Add melted butter and maple syrup; mix to combine.

    mixed wet ingredients to make eggless Whole Wheat Pancakes

    Step 3 – Combine Dry and Wet Ingredients

    Mix dry and wet ingredients and mix until smooth (do not overmix). Let the batter rest for 5 -10 minutes.

    egg-free Whole Wheat Pancakes batter in a bowl with a wisk.

    Step 4 – Cook

    Heat a griddle or nonstick pan over medium heat; coat it lightly with vegetable oil and swirl in a thin pat of butter. Pour a 1/4 cupful of batter into the pan. Cook for 1-2 minutes or until bubbles rise to the surface and the base is golden brown. Flip and cook until the other side is golden brown. This happens quickly, so peek after 30 seconds and watch carefully! Transfer to a plate and repeat with the remaining batter to make the rest of the pancakes.

    a Whole Wheat Pancake on a griddle.

    Step 4 – Serve

    Serve pancakes immediately with pure maple syrup and fresh fruit.

    Whole Wheat Pancakes stack on a plate with maple syrup in a jar and fresh raspberries in the background.

    Recipe Tips

    • Measure the ingredients correctly. I highly recommend using a kitchen scale to avoid using too much flour. This prevents you from ending up with dense pancakes.
    • Don’t Overmix: Be careful not to overmix the batter, as this can result in tough pancakes. Mix until the ingredients are just combined, with a few lumps remaining.
    • Let the batter rest for a few minutes after mixing to allow the baking powder and baking soda to activate, which will give you fluffier pancakes.
    • Cook over Medium Heat: Preheat your skillet or griddle over medium heat and lightly grease it with butter or cooking spray to prevent the pancakes from sticking and ensure even cooking.
    • Wiping down the skillet between batches will help avoid burning bits of butter on your pancakes.

    Variations & Additions

    • Add blueberries, chocolate chips, or sliced strawberries to the batter for extra flavor and texture.
    • Swap the cinnamon for pumpkin pie spice or nutmeg for a different flavor profile.
    • For dairy-free pancakes, use your favorite non-dairy milk and vegan butter.
    • If you don’t have whole wheat flour, you can use all-purpose flour or a combination of whole wheat and all-purpose flour.
    • Feel free to add a splash of vanilla extract to the batter for extra flavor.

    Storing and Freezing Instructions

    Store: Store in an airtight container in the refrigerator for up to 5 days. You can keep pancakes in the freezer for as long as three months.

    Freeze: Wrap the cooled pancakes in wax paper and then stack them all in a gallon-size freezer bag. Close the bag and make sure to squeeze out as much air as possible to prevent freezer burn.

    Reheat: Remove the pancakes from the freezer and let them stand at room temperature for 5 minutes.

    • Oven: cover with tinfoil and heat in a preheated oven for 6-8 minutes or until warm.
    • Microwave: Wrap a pancake in a damp paper towel and microwave for 30 -40 secs, turning once or until heated through.

    Frequently Asked Questions

    Can I make the batter ahead of time?

    I do not recommend that since the leavening agents will lose their effectiveness with time.

    Can I use regular vinegar instead of apple cider vinegar?

    Yes, you can use white vinegar in a pinch.

    Can I make this recipe gluten-free?

    Yes, you can try using a gluten-free blend, such as Cup4Cup Wholesome Flour gluten-free flour blend, but the results may vary.

    Can I use buttermilk instead of milk and vinegar?

    Yes, you can!

    cut Whole Wheat Pancakes stack on a plate with maple syrup and fresh berries on a plate with a fork.

    More Eggless Pancakes Recipes You’ll Love!

    Recipe Card 📖

    Whole Wheat Pancakes stack on a plate with maple syrup in a jar and fresh raspberries in the background.

    Fluffy Whole Wheat Pancakes (No Eggs – No Sugar)

    64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero

    These FluffyWhole Wheat Pancakes are easyto make, delicious, and satisfying! Made just with simple ingredients, these healthy-ish pancakes guaranteedto brighten your morning.

    Prep Time 10 minutes

    Cook Time 10 minutes

    Total Time 20 minutes

    Servings 6 pancakes

    Instructions 

    • Combine the flour, baking powder, baking soda, salt and cinnamon in a medium bowl and stir using a balloon whisk to combine.

    • Mix milk and vinegar in a measuring cup. Add melted butter and maple syrup; mix to combine.

    • Mix dry and wet ingredients and mix until smooth (do not overmix). Let the batter rest for 5 -10 minutes.

    • Heat a griddle or nonstick pan over medium heat; coat it lightly with vegetable oil and swirl in a thin pat of butter. Pour a 1/4-cupful of batter into the pan. Cook for 1-2 minutes or until bubbles rise to the surface and the base is golden brown. Flip and cook until the other side is golden brown. This happens quickly so peek after 30 seconds and watch carefully! Transfer to a plate and repeat with the remaining batter to make the rest of the pancakes.

    • Serve pancakes immediately with pure maple syrup and fresh fruit.

      Store: Store in an airtight container in the refrigerator for up to 5 days. You can keep pancakes in the freezer for as long as three months. Freeze: Wrap the cooled pancakes in wax paper and then stack them all in a gallon-size freezer bag. Close the bag and make sure to squeeze out as much air as possible to prevent freezer burn. Reheat: Remove the pancakes from the freezer and let them stand at room temperature for 5 minutes.
    • Oven: cover with tinfoil and heat in a preheated oven for 6-8 minutes or until warm.
    • Microwave: Wrap a pancake in a damp paper towel and microwave for 30 -40 secs, turning once or until heated through.
      Recipe Tips:
    • Measure the ingredients correctly. I highly recommend using a kitchen scale to avoid using too much flour. This prevents you from ending up with dense pancakes.
    • Don’t Overmix: Be careful not to overmix the batter, as this can result in tough pancakes. Mix until the ingredients are just combined, with a few lumps remaining.
    • Let the batter rest for a few minutes after mixing to allow the baking powder and baking soda to activate, which will give you fluffier pancakes.
    • Cook over Medium Heat: Preheat your skillet or griddle over medium heat and lightly grease it with butter or cooking spray to prevent the pancakes from sticking and ensure even cooking.
    • Wiping down the skillet between batches will help avoid burning bits of butter on your pancakes.
      Variations & Additions
    • Add blueberries, chocolate chips, or sliced strawberries to the batter for extra flavor and texture.
    • Swap the cinnamon for pumpkin pie spice or nutmeg for a different flavor profile.
    • For dairy-free pancakes, use your favorite non-dairy milk and vegan butter.
    • If you don’t have whole wheat flour, you can use all-purpose flour or a combination of whole wheat and all-purpose flour.
    • Feel free to add a splash of vanilla extract to the batter for extra flavor.
      Read the whole post for more tips, tricks, variations, step-by-step photos, faqs, and more.    ★ Did you make this recipe? Don’t forget to give it a star rating below!   Please note that nutritional information is a rough estimate and can vary depending on the products used.  

    Nutrition

    Serving: 1 pancakeCalories: 158kcalCarbohydrates: 24gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 15mgSodium: 424mgPotassium: 163mgFiber: 2gSugar: 8gVitamin A: 188IUVitamin C: 0.01mgCalcium: 193mgIron: 1mg

    Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group

    Course Breakfast

    Cuisine American

    Calories 158

    Keyword healthy pancakes recipe

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  • BEST Drop Biscuits (Easy & Fail-Proof)

    BEST Drop Biscuits (Easy & Fail-Proof)

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    This is the BEST Drop Biscuits recipe! They‘re buttery, flaky, soft, and light. No Rolling, folding, or cutting involved. Simply mix the dough, drop spoonfuls onto a baking sheet, and pop them in the oven. Simple, delicious, and guaranteed to turn out perfect every single time.

    My Favorite Super Easy Homemade Drop Biscuits Recipe

    Today, we’re diving into the world of comfort food with a recipe that’s both a lifesaver on busy days and a treat for your taste buds: The BEST Easy Drop Biscuits.

    These Easy Drop Biscuits. They‘re buttery, flaky, soft, and light. Sounds like a dream, right? Well, these biscuits make that dream a delicious reality. And the best part? No Rolling, Folding, or Cutting Involved! Simply mix the dough, drop spoonfuls onto a baking sheet, and pop them in the oven. It doesn’t get much easier than that!

    They are the epitome of simplicity, yet they never fail to impress with their crisp exterior and soft, fluffy interior. Trust me, once you try these, you’ll be coming back to this recipe time and time again.

    Simple, delicious, and guaranteed to turn out perfect every single time.

    If you prefer the classic-shaped biscuits, check out my Easy Eggless Biscuits recipe!

    BEST homemade Drop Biscuits in a serving plate with jam.

    What To Love About This Recipe

    • Easy and Quick to Make: When time is not on your side. Fear not! These drop biscuits come to the rescue, requiring minimal effort and time. You’ll have freshly baked biscuits ready to devour in just a few steps.
    • Only Require Simple Pantry Ingredients: These biscuits only call for ingredients you likely already have in your pantry.
    • Heavenly Texture: These biscuits make that dream a delicious reality. Each bite is a heavenly combination of buttery, flaky, soft, and light flavors that will leave you craving more.
    • The Perfect Backbone of Any Dish: These biscuits aren’t just a side; they’re a star in their own right. Whether you’re serving them alongside a hearty stew or chili, as a base for a  sandwich, or simply slathered with jam for breakfast, they provide the perfect foundation for any dish.
    • No Rolling, Folding, or Cutting Involved: Traditional biscuit recipes often involve rolling out the dough and cutting it into perfect circles. Not these drop biscuits! Simply mix the dough, drop spoonfuls onto a baking sheet, and pop them in the oven. It doesn’t get much easier than that!

    Ingredients You’ll Need, Substitutions & Notes

    Ingredients needed to make the best drop biscuits with name tags.

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    • All-Purpose Flour: Provides the structure and bulk of the biscuits. Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. 
    • Baking Powder: Acts as a leavening agent, helping the biscuits rise. Make sure it’s not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. 
    • Baking Soda: Works with the buttermilk to create a tender texture.
    • Granulated Sugar: Adds a touch of sweetness to balance the flavors.
    • Salt: Enhances the overall flavor of the biscuits. I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
    • Buttermilk (or Homemade Substitute): Adds moisture and tanginess to the dough. You don’t have buttermilk? No problem!! Check out my recipe for Easy Homemade Buttermilk Substitute [Video]. You can also use kefir.
    • Butter: Incorporates richness and flavor into the biscuits. I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.

    Process Overview: How To Make The Best Drop Biscuits Step-by-Step

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Step 1 – Mix Dry Ingredients

    Whisk together the flour, baking powder, baking soda, sugar, and salt in a large bowl. Set aside.

    mixed dry ingredients to make drop biscuits in a bowl.

    Step 2 – Combine Wet Ingredients

    Combine cold buttermilk and the slightly cooled melted butter in a medium bowl. Stir with a spatula until combined and small clumps form. It is ok if the mixture is lumpy.

    wet ingredients to make drop biscuits in a bowl.

    Recipe Tips

    • Don’t overmix the dough. A few lumps are perfectly fine and will result in a more tender biscuit.
    • Use a cookie scoop. With a large cookie spoon, you can easily scoop up a generous amount of dough and drop it onto the baking sheet, resulting in uniform size and shape biscuits. Plus, it’s a convenient and mess-free way to transfer the dough from bowl to baking sheet, ensuring that every biscuit is evenly spaced for optimal baking.
    • Space Them Out: Make sure your biscuits have plenty of room in between them. They’ll puff up in the oven.
    • Extra Flavor. For extra flavor, try adding herbs, cheese, or spices to the dough before baking.

    Variations & Additions

    • Cheesy Garlic Biscuits: Add shredded cheddar cheese and minced garlic to the dough for a savory twist.
    • Herb-Infused Biscuits: Mix in chopped fresh herbs like rosemary, thyme, or parsley for a fragrant, herbaceous flavor.
    • Vegan Option: Swap the buttermilk for a non-dairy alternative, such as almond milk or soy milk, and use vegan butter instead of dairy butter.
    • Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
    • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of buttermilk, use non-dairy milk like almond, soy, or oat milk. You can also make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles. And use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks.
    a homemade Drop Biscuits over a white surface with a plate in the background.

    Serving Suggestions

    Storing and Freezing Instructions

    • Store leftover biscuits in an airtight container at room temperature for up to 3 days.
    • Freezing Baked Biscuits: First, let the biscuits cool down until they’re not hot anymore. Then, wrap each biscuit in plastic wrap or foil. Put the wrapped biscuits into a freezer bag, write the date on it, and keep them in the freezer for around three months. Let them thaw out before you want to eat them, then warm them up again.
    • Freezing Unbaked Biscuits: Follow the recipe to make the biscuit dough. Scoop them out on a baking sheet, but don’t put them in the oven—just stick the whole tray in the freezer until the biscuits are totally frozen. After that, transfer the frozen biscuits into a freezer container or bag. You can keep them frozen for up to 3 months. When you’re ready to bake, you can put them straight from the freezer onto a baking sheet and into the oven. Just remember to add a bit more time to the baking because they’re frozen.
    • To reheat, simply thaw at room temperature and warm in the oven or microwave until heated through.

    Frequently Asked Questions

    Can I use salted butter instead of unsalted butter?

    Yes, you can, but be mindful of the additional saltiness it may add to the biscuits. You may want to adjust the amount of salt called for in the recipe accordingly.

    Why did my biscuits turn out dense?

    Dense biscuits are often the result of overmixing the dough or using too much flour. Be gentle when mixing and handling the dough, as little as possible, to keep the biscuits light and tender.

    a homemade Drop Biscuits cut in half with jam and honey over a white surface with a plate in the background.

    More Recipes You’ll Love!

    Recipe Card 📖

    homemade Drop Biscuits in a serving plate with jam.

    BEST Drop Biscuits (Easy & Fail-Proof)

    64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero

    These are the BEST DropBiscuits recipe! They‘re buttery, flaky, soft, andlight. No Rolling, folding, or cutting involved! Simply mix the dough, drop spoonfuls onto abaking sheet, and pop them in the oven. Simple, delicious, andguaranteed to turn out perfect every single time.

    Prep Time 10 minutes

    Cook Time 12 minutes

    Total Time 22 minutes

    Servings 6 Biscuits

    Instructions 

    • Preheat oven to 450°F (230º C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

    • Whisk together the flour, baking powder, baking soda, sugar, and salt in a large bowl. Set aside.

    • In a medium bowl, combine cold buttermilk and the slightly cooled melted butter. Stir with a spatula until combined and small clumps form. It is ok if the mixture is lumpy.

    • Add buttermilk mixture to dry ingredients and stir with rubber spatula or a fork until just combined and the biscuit batter pulls away from sides of bowl.

    • Grease with cooking spray a ¼-cup dry measuring cup. Alternately, you can use large cookie scoop. Fill the cup or scoop with biscuit batter and drop the batter onto the prepared baking sheet. The biscuit shape doesn’t have to be perfect. Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart.

    • Bake on the middle rack until the biscuit tops are golden brown, about 12 to 14 minutes.

    • Transfer biscuits to wire rack and let cool for 5 minutes. Serve with butter, jam, and/or honey or however your hearts desires.

    Store leftover biscuits in an airtight container at room temperature for up to 3 days. Freezing Baked Biscuits: First, let the biscuits cool down until they’re not hot anymore. Then, wrap each biscuit in plastic wrap or foil. Put the wrapped biscuits into a freezer bag, write the date on it, and keep them in the freezer for around 3 months. Let them thaw out before you want to eat them, then warm them up again. Freezing Unbaked Biscuits: Follow the recipe to make the biscuit dough. Scoop them out on a baking sheet, but don’t put them in the oven—just stick the whole tray in the freezer until the biscuits are totally frozen. After that, transfer the frozen biscuits into a freezer container or bag. You can keep them frozen for up to 3 months. When you’re ready to bake, you can put them straight from the freezer onto a baking sheet and into the oven. Just remember to add a bit more time to the baking because they’re frozen. To reheat, simply thaw at room temperature and warm in the oven or microwave until heated through. Recipe Tips
    • Don’t overmix the dough. A few lumps are perfectly fine and will result in a more tender biscuit.
    • Use a cookie scoop. With a large cookie spoon, you can easily scoop up a generous amount of dough and drop it onto the baking sheet, resulting in biscuits of uniform size and shape. Plus, it’s a convenient and mess-free way to transfer the dough from bowl to baking sheet, ensuring that every biscuit is evenly spaced for optimal baking.
    • Space Them Out: Make sure your biscuits have plenty of room in between them. They’ll puff up in the oven.
    • Extra Flavor. For extra flavor, try adding herbs, cheese, or spices to the dough before baking.
      Variations & Additions
    • Cheesy Garlic Biscuits: Add shredded cheddar cheese and minced garlic to the dough for a savory twist.
    • Herb-Infused Biscuits: Mix in chopped fresh herbs like rosemary, thyme, or parsley for a fragrant, herbaceous flavor.
    • Vegan Option: Swap the buttermilk for a non-dairy alternative, such as almond milk or soy milk, and use vegan butter instead of dairy butter.
    • Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
    • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of buttermilk, use non-dairy milk like almond, soy, or oat milk. You can also make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles. And use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks.
      Read the whole post for more tips, tricks, substitutes, variations, step-by-step photos, and more.  ★ Did you make this recipe? Don’t forget to give it a star rating below! Please note that nutritional information is a rough estimate and can vary depending on the products used.

    Nutrition

    Serving: 1 biscuitCalories: 323kcalCarbohydrates: 36gProtein: 6gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 46mgSodium: 648mgPotassium: 105mgFiber: 1gSugar: 3gVitamin A: 546IUCalcium: 177mgIron: 2mg

    Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group

    Course Bread

    Cuisine American

    Calories 323

    Keyword biscuits recipe


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    Oriana Romero
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  • Easy Greek Chicken Meatballs (Baked – No Eggs)

    Easy Greek Chicken Meatballs (Baked – No Eggs)

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    These Easy Greek Chicken Meatballs are packed with wholesome ingredients and vibrant Greek flavors! They’re tender and juicy and come together in a snap. Each bite is a delightful explosion of taste that will leave you craving more. Prepare a batch ahead of time, store the meatballs in the fridge or freezer, and enjoy convenient and satisfying meals throughout the week. These’re egg-free and can be made gluten and dairy-free, too!

    Easy Baked Greek Chicken Meatballs Recipe: A Flavorful Healthy Dinner!

    These Easy Greek Chicken Meatballs are packed with wholesome ingredients and vibrant Greek flavors! They are tender and juicy meatballs that are sure to become a family favorite. These baked chicken meatballs are egg-free and can be made gluten- and dairy-free too!

    With minimal effort and maximum flavor, these Easy Greek Chicken Meatballs are a surefire way to elevate your dinner game. Plus, they’re perfect for meal prep and freezer-friendly, making busy weeknights a breeze.

    Whether you’re serving them as a main course, appetizer, or meal prep option, they’re guaranteed to impress. Let’s dive into what makes these meatballs so irresistible!

    baked Greek Chicken Meatballs on a plate and garnished with fresh dill.

    What To Love About This Recipe

    • Easy and Quick to Make: With simple ingredients and straightforward instructions, these Greek chicken meatballs come together in a snap.
    • Healthy, Filled with Veggies: Say hello to a nutritious meal packed with veggies! Zucchini, red onion, and garlic add flavor and moisture to the meatballs and sneak in extra nutrients. It’s a win-win!
    • Packed with Flavor: From tangy feta cheese to aromatic herbs and spices, these meatballs are bursting with Mediterranean flavors. Each bite is a delightful explosion of taste that will leave you craving more.
    • Perfect for Meal Prep: Simplify your meal planning with these Greek chicken meatballs. Prepare a batch ahead of time, store the meatballs in the fridge or freezer, and enjoy convenient and satisfying meals throughout the week.

    Ingredients You’ll Need, Substitutions & Notes

    Ingredients needed to make Greek Chicken Meatballs with name tags.

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    • Ground Chicken: Opt for lean ground chicken (around 93% lean) to keep the meatballs moist without excess fat. If you prefer, you can swap the ground chicken for ground turkey without compromising on flavor.
    • Breadcrumbs: Breadcrumbs act as a binding agent, helping to hold the meatballs together. You can use regular breadcrumbs or opt for whole wheat or gluten-free varieties based on your dietary preferences.
    • Zucchini: Grated zucchini adds moisture and texture to the meatballs while sneaking in extra veggies. It also contributes to the juiciness of the meatballs.
    • Red Onion & Garlic: These aromatic ingredients infuse the meatballs with savory flavor.
    • Feta Cheese: Creamy and tangy feta cheese adds richness and a hint of saltiness to the meatballs. It also provides a delightful contrast to the other ingredients. Not a fan of feta? Try substituting it with grated Parmesan or crumbled goat cheese for a different flavor profile.
    • Greek Yogurt: This keeps the meatballs moist and tender while adding a subtle tanginess to the mixture.
    • Fresh Herbs (Dill, Mint, Parsley): A medley of fresh herbs elevates the flavor profile of the meatballs, imparting a refreshing and aromatic essence. Don’t skip the herbs—they’re essential for that authentic Greek taste!
    • Dried Oregano: A classic Greek herb, dried oregano lends its distinct flavor to the meatballs, enhancing their Mediterranean flair.
    • Lemon Zest: Fresh lemon zest brightens up the dish with its citrusy aroma, adding a zingy freshness that balances the richness of the other ingredients.
    • Kosher or Sea Salt, Black Pepper: These pantry staples season the meatballs to perfection, ensuring each bite is flavorful and well-balanced.

    Process Overview: How To Make Greek Chicken Meatballs Step-by-Step

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Step 1 – Prepare the Meat Mixture

    Combine the ground chicken, breadcrumbs, zucchini, red onion, garlic, feta, yogurt, dill, mint, parsley, oregano, lemon zest, salt, and pepper in a large bowl. Mix until well combined. Use your hands to mix the veggie mixture into the ground meat thoroughly. Try not to overwork the meat; pinch the meat between your fingers rather than knead it.

    Ingredients needed to make Greek Chicken Meatballs in a bowl.
    Ingredients needed to make Greek Chicken Meatballs in a bowl mixed.

    Step 2 – Form the Meatballs

    Scoop about two tablespoons of the mixture into your palms (you can wear kitchen gloves if you wish) and roll it into a ball. Tip: Use a cookie scoop to make the meatballs equal in size. This will ensure they all cook the same. Place the ball on the prepared baking sheet. Repeat with the rest of the mixture, spacing the meatballs out onto the baking sheet about 2 inches apart.

    unbaked Greek Chicken Meatballs on a baking tray.

    Step 3 – Bake

    Bake the meatballs for 18 to 25 minutes or until cooked through.

    baked Greek Chicken Meatballs on a baking tray.

    Recipe Tips

    • Be sure to drain the grated zucchini thoroughly to remove excess moisture. Excess water can make the meatballs soggy.
    • Use a cookie scoop or your hands to even portion the meat mixture for uniform meatballs.
    • For extra flavor, consider marinating the ground chicken mixture in the refrigerator for 30 minutes to an hour before forming the meatballs.
    • Make sure not to overcook your meatballs. Give them a check after about 15 minutes in the oven. They should reach an internal temperature of 165°F when they’re ready. If you cook them too long, they’ll end up dry and tough, and we want to avoid that!

    Variations & Additions

    • Mediterranean Twist: Add chopped sun-dried tomatoes and olives to the meatball mixture for a burst of Mediterranean flavor.
    • Spicy Kick: Mix in some diced jalapeños or red pepper flakes for a spicy twist.
    • Herb Variations: Feel free to experiment with different herbs based on your preference. Basil or thyme would also complement the Mediterranean flavors nicely.
    • Gluten-Free: To make these meatballs gluten-free, substitute the breadcrumbs with gluten-free breadcrumbs, ground oats, or almond flour for a gluten-free alternative. Just be mindful of the consistency of the meatball mixture—it should hold together without being too dry or too wet.
    • Dairy-Free: To make these meatballs dairy-free, substitute yogurt and feta cheese for your favorite dairy-free alternatives.
    baked Greek Chicken Meatballs on a plate and garnished with fresh dill with a bowl of rice and chopped mini cucumbers on the side.

    Serving Suggestions

    Here are some serving suggestions to complement your delicious Greek Chicken Meatballs:

    • Greek Salad: Pair the meatballs with a refreshing Greek salad made with cucumbers, tomatoes, red onions, Kalamata olives, and crumbled feta cheese. Toss it all together with a drizzle of olive oil and lemon juice for a light and vibrant side dish.
    • Tzatziki Sauce: Serve the meatballs with a side of homemade tzatziki sauce for dipping. Made with Greek yogurt, grated cucumber, garlic, lemon juice, and dill, tzatziki adds a creamy and tangy element that perfectly complements the flavors of the meatballs. Here is my tzatziki sauce recipe.
    • Pita Bread or Flatbread: Warm up some pita bread or flatbread and serve it alongside the meatballs for a Mediterranean-inspired meal. You can use the bread to make wraps or simply enjoy it on the side to soak up any extra sauce or juices.
    • Roasted Vegetables: Roast up some seasonal vegetables such as bell peppers, eggplant, and zucchini to serve alongside the meatballs. The caramelized flavors of the roasted veggies pair wonderfully with the savory meatballs.
    • Rice or Quinoa: For a heartier meal, serve the meatballs over cooked quinoa or rice. This adds a nutritious and filling component to the dish, turning it into a complete and satisfying meal. Our favorite is Fluffy & Easy Vermicelli Rice (Arroz con Fideos).
    • Lemon Wedges: Garnish the meatballs with fresh lemon wedges for a burst of citrusy flavor. Squeezing a bit of lemon juice over the meatballs just before serving adds brightness and freshness to each bite.
    • Mediterranean Couscous Salad: Whip up a quick couscous salad with chopped vegetables, chickpeas, olives, and feta cheese tossed in a lemon vinaigrette. The light and refreshing salad pairs perfectly with the hearty meatballs. Try my Easy & Tasty Couscous Salad.
    overhead view of a plate with baked Greek Chicken Meatballs garnished with fresh dill with chopped mini cucumbers, tomatos, pita, rice and lemon wedges on the side.

    Storing and Freezing Instructions

    To store leftover meatballs, place them in an airtight container and refrigerate for up to 3-4 days. For longer storage, freeze the meatballs in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or container. Frozen meatballs can be stored for up to 2-3 months. To reheat, simply bake in a preheated oven until heated through.

    To freeze the meatballs before baking: After shaping the meatballs, lay them out on a baking sheet lined with parchment paper. Cover them with plastic wrap and pop them into the freezer for about 2 hours to quick-freeze. Once they’re solid, transfer them into a freezer-friendly bag or container. They’ll keep well for around three months. When you’re ready to bake them, let them thaw in the fridge overnight. Then, follow the baking instructions as usual. If you’re short on time, you can also bake them straight from frozen. Just preheat your oven to 400°F and bake them for 30-35 minutes. Easy peasy!

    Frequently Asked Questions

    Can I bake these meatballs in the air fryer?

    Preheat your air fryer to 375°F (190°C). Place the meatballs in a single layer in the air fryer basket, making sure they’re not overcrowded to allow for proper air circulation. Cook the meatballs in the air fryer for approximately 10-12 minutes, flipping them halfway through the cooking time to ensure even browning. Use a meat thermometer to check the internal temperature of the meatballs, ensuring they reach 165°F (75°C) to ensure they’re fully cooked.

    Can I omit the breadcrumbs for a gluten-free option?

    Yes, you can substitute the breadcrumbs with ground oats or almond flour for a gluten-free alternative. Just be mindful of the consistency of the meatball mixture—it should hold together without being too dry or too wet.

    Can I make these meatballs ahead of time?

    Certainly! These meatballs are perfect for meal prep. Prepare them in advance, store them in the fridge or freezer, and simply reheat them when ready to enjoy. They make for a convenient and satisfying meal any day of the week.

    Greek Chicken Meatball bitten with greek yogurt sauce in top.

    More Meatballs Recipes You’ll Love!

    Recipe Card 📖

    baked Greek Chicken Meatballs on a plate and garnished with fresh dill with a bowl of rice and chopped mini cucumbers on the side.

    Easy Greek Chicken Meatballs (Baked – No Eggs)

    64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero

    These EasyGreek Chicken Meatballs are packed with wholesome ingredients and vibrant Greek flavors! They’re tender and juicy and come together in a snap. Each bite is a delightful explosion of taste that will leave you craving more. Prepare a batch ahead of time, store them in the fridge or freezer, and enjoy convenient and satisfying meals throughout the week.

    Prep Time 10 minutes

    Cook Time 18 minutes

    Total Time 28 minutes

    Servings 12 meatballs

    Instructions 

    • Preheat oven to 400º F (200º C). Line a large baking sheet with parchment paper and set aside.

    • In a large bowl, combine the ground chicken, breadcrumbs, zucchini, red onion, garlic, feta, yogurt, dill, mint, parsley, oregano, lemon zest, salt, and pepper. Mix until well combined. Use your hands to mix the veggie mixture into the ground meat thoroughly. Try not to overwork the meat; pinch the meat between your fingers rather than knead it.

    • Scoop about two tablespoons of the mixture into your palms (you can wear kitchen gloves, if you wish) and roll it into a ball. TIP: Use a cookie scoop to make the meatballs equal in size. This will ensure they all cook the same. Place the ball on the prepared baking sheet. Repeat with the rest of the mixture, spacing the meatballs out onto the baking sheet, about 2-inches apart.

    • Bake the meatballs for 18 to 25 minutes or until cooked through. TIP: Give them a check after about 15 minutes in the oven. They should reach an internal temperature of 165° F (74° C) when they're ready. If you cook them for too long, they'll end up dry and tough, and we want to avoid that!

    • You can enjoy the meatballs with a drizzle of tzatziki sauce with rice or on top of a Greek salad. You can also make a gyro.

      To store leftover meatballs, place them in an airtight container and refrigerate for up to 3-4 days. For longer storage, freeze the meatballs in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or container. Frozen meatballs can be stored for up to 2-3 months. To reheat, simply bake in a preheated oven until heated through. To freeze the meatballs before baking: After shaping the meatballs, lay them out on a baking sheet lined with parchment paper. Cover them with plastic wrap and pop them into the freezer for about 2 hours to quick-freeze. Once they’re solid, transfer them into a freezer-friendly bag or container. They’ll keep well for around three months. When you’re ready to bake them, let them thaw in the fridge overnight. Then, follow the baking instructions as usual. If you’re short on time, you can also bake them straight from frozen. Just preheat your oven to 400°F and bake them for 30-35 minutes. Easy peasy! Recipe Tips
    • Be sure to drain the grated zucchini to remove excess moisture thoroughly. Excess water can make the meatballs soggy.
    • Use a cookie scoop or your hands to even portion the meat mixture for uniform meatballs.
    • For extra flavor, consider marinating the ground chicken mixture in the refrigerator for 30 minutes to an hour before forming the meatballs.
    • Make sure not to overcook your meatballs. Give them a check after about 15 minutes in the oven. They should reach an internal temperature of 165°F when they’re ready. If you cook them too long, they’ll end up dry and tough, and we want to avoid that!
      Variations & Additions
    • Mediterranean Twist: Add chopped sun-dried tomatoes and olives to the meatball mixture for a burst of Mediterranean flavor.
    • Spicy Kick: Mix in some diced jalapeños or red pepper flakes for a spicy twist.
    • Herb Variations: Feel free to experiment with different herbs based on your preference. Basil or thyme would also complement the Mediterranean flavors nicely.
    • Gluten-Free: To make these meatballs gluten-free, substitute the breadcrumbs with gluten-free breadcrumbs, ground oats, or almond flour for a gluten-free alternative. Just be mindful of the consistency of the meatball mixture—it should hold together without being too dry or too wet.
    • Dairy-Free: To make these meatballs dairy-free, substitute yogurt and feta cheese for your favorite dairy-free alternatives.
      Read the whole post for more tips, tricks, variations, step-by-step photos, and more.    ★ Did you make this recipe? Don’t forget to give it a star rating below!   Please note that nutritional information is a rough estimate and can vary depending on the products used.

    Nutrition

    Serving: 1 meatballCalories: 97kcalCarbohydrates: 6gProtein: 8gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 35mgSodium: 309mgPotassium: 260mgFiber: 1gSugar: 1gVitamin A: 203IUVitamin C: 4mgCalcium: 45mgIron: 1mg

    Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group

    Course Main Course

    Cuisine Mediterranean

    Calories 97

    Keyword dinner meatballs recipe


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    Oriana Romero
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  • Fluffy Red Velvet Pancakes (No Eggs)

    Fluffy Red Velvet Pancakes (No Eggs)

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    By: Oriana Romero  /  Published:   /  Leave a comment

    These Fluffy Red Velvet Pancakes (No Eggs) are as delicious as they are cute! Made in a flash with just a few pantry staples, these festive pancakes will for sure bring a smile to your loved ones’ faces! So get ready to indulge in pancake perfection! They’re egg-free, and with just simple adaptations, they can be made dairy and/or gluten-free (instructions included)

    Irresistible Red Velvet Pancakes Recipe for Special Moments!

    Whether it’s Valentine’s Day, Christmas morning, or just a special occasion to celebrate, these vibrant, beautiful, and Fluffy Red Velvet Pancakes are sure to dazzle your taste buds and bring a smile to your face. And the best part? They’re incredibly easy and quick to make, requiring only simple ingredients that you probably already have in your pantry.

    Plus, they’re completely egg-free, and with a few simple adjustments, you can easily make them dairy-free, gluten-free, or both (instructions provided below).

    With these Fluffy Red Velvet Pancakes, every day feels like a celebration. So grab your spatula, whip up a batch, and get ready to indulge in pancake perfection!

    five egg-free red velvet pancakes with cream cheese topping and a strawberry on a plate.

    What To Love About This Recipe

    • Easy and Quick to Make: With just a few simple steps, you’ll have a stack of fluffy red velvet goodness ready to devour in no time.
    • Only Simple Ingredients: Forget complicated shopping lists! All you need are basic pantry staples.
    • Fluffy Texture: These pancakes are the epitome of fluffy perfection. With the right combination of ingredients and techniques, each bite melts in your mouth with a cloud-like softness that will leave you craving more.
    • Delicious Taste: Rich cocoa flavor, hints of vanilla, and a sweet touch make these pancakes irresistible. Whether enjoyed plain or topped with your favorite syrup and toppings, they’re guaranteed to satisfy your sweet tooth.
    • Perfect for Valentine’s Day, Christmas, or Any Special Occasion: Share the love with your friends and family by serving up a batch of these red velvet pancakes on special occasions. Their vibrant color and delectable taste are sure to make any moment feel extra special.

    Ingredients You’ll Need, Substitutions & Notes

    Ingredients needed to make red velvet pancakes (no eggs) with tag names.

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    • All-Purpose Flour: Provides the base for the pancake batter, giving it structure and substance. Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. 
    • Cocoa Powder: Adds rich chocolate flavor and gives the pancakes their signature red velvet hue. I like to use unsweetened natural cocoa powder instead of Dutch-processed because it’s more acidic and reacts with baking soda, allowing your baked goods to rise; this is especially important in egg-free baking. 
    • Granulated Sugar: Sweetens the pancakes and enhances their flavor. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the pancakes.
    • Baking Powder and Baking Soda: Leavening agents that help the pancakes rise and achieve their fluffy texture. Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. 
    • Salt: Balances the sweetness and enhances the overall flavor of the pancakes. I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
    • Buttermilk: Adds moisture and tanginess to the batter, contributing to the pancakes’ tender crumb. You don’t have buttermilk? No problem!! Check out my recipe for Easy Homemade Buttermilk Substitute [Video].
    • Unsalted Butter: Adds richness and flavor to the pancakes, making them irresistibly decadent. I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
    • Vanilla Extract: Enhances the flavor profile of the pancakes with its warm and aromatic notes. Reach for pure vanilla instead of imitation for optimal flavor. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.
    • Red Gel Food Coloring: Gives the pancakes their vibrant red hue without watering down the batter. The amount of food coloring will depend on the concentration of the food coloring you are using. I recommend using gel or paste food colors since they are highly concentrated, and you’ll end up using less.

    Process Overview: How To Make Red Velvet Pancakes Step-by-Step

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Step 1 – Mix Dry Ingredients

    Combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a medium bowl and stir using a balloon whisk to combine.

    dry ingredients to make red velvet pancakes (no eggs) in a bowl.

    Step 2 – Stir Wet Ingredient

    In another bowl, combine buttermilk, melted butter, vanilla, and red color; mix until smooth and the red color is evenly distributed.

    wet ingredients to make red velvet pancakes (no eggs) in a bowl.

    Step 3 – Combine Dry and Wet Ingredients

    Add the wet ingredient to the dry ingredient. Mix to combine. Let the batter rest for 5 -10 minutes.

    red velvet pancakes (no eggs) batter in a bowl.

    Step 4 – Cook and Enjoy!

    Heat a medium non-stick frying pan over medium-low heat. Lightly spray with butter.

    Pour a 1/4 cupful of batter into the pan. Cook for 1-2 minutes or until bubbles rise to the surface and the base is golden brown. Use a spatula to turn and cook the other side until golden brown and cooked through. Transfer to a plate and repeat with the remaining batter to make the rest of the pancakes.

    a red velvet pancakes on a pancake griddle.
    five egg-free red velvet pancakes on a plate.

    Recipe Tips

    • Measure the ingredients correctly. I highly recommend using a kitchen scale to avoid using too much flour. This prevents you from ending up with dense pancakes.
    • Sift Dry Ingredients: To ensure a smooth batter and even distribution of ingredients, sift the flour, cocoa powder, sugar, baking powder, baking soda, and salt together before adding the wet ingredients.
    • Use Room Temperature Ingredients: Allow the buttermilk and melted butter to come to room temperature before adding them to the batter. This helps prevent the butter from solidifying and ensures a smooth, well-mixed batter.
    • Don’t Overmix: Be careful not to overmix the batter, as this can result in tough pancakes. Mix until the ingredients are just combined, with a few lumps remaining.
    • Cook over Medium Heat: Preheat your skillet or griddle over medium heat and lightly grease it with butter or cooking spray to prevent the pancakes from sticking and ensure even cooking.
    • Wiping down the skillet between batches will help avoid burning bits of butter on your pancakes.

    Variations & Additions

    • Chocolate Chips: Sprinkle chocolate chips onto the pancakes as they cook for a gooey, chocolatey surprise.
    • Whipped Cream: Finish off the pancakes with a generous swirl of whipped cream for added indulgence.
    • Buttermilk Substitute: If you don’t have buttermilk on hand, you can make a substitute by combining one cup of milk with one tablespoon of lemon juice or vinegar. Let the mixture sit for 5 minutes before using.
    • Dairy-Free: Replace the buttermilk with your favorite plant-based milk and use vegan butter instead of regular butter to make dairy-free or vegan-friendly pancakes.
    • Gluten-Free Option: Use a gluten-free all-purpose flour blend in place of regular flour to make gluten-free pancakes.

    Five Serving Suggestions

    1. Cream Cheese Topping (our fave ❤️): For an extra decadent treat, spread a layer of cream cheese frosting between each pancake and on top of the stack. The creamy tanginess of the frosting pairs beautifully with the chocolatey richness of the pancakes, creating a luscious and irresistible combination.
    2. Classic Syrup and Butter: Keep it simple and traditional by serving your pancakes with a generous drizzle of maple syrup and a pat of butter. The syrup’s sweetness and the butter’s richness perfectly complement the indulgent flavor of the pancakes.
    3. Fresh Berries and Whipped Cream: Add a pop of freshness and a touch of elegance to your pancakes with a medley of fresh berries such as strawberries, raspberries, and blueberries. Finish them off with a dollop of whipped cream for a light and airy contrast to the rich flavors of the pancakes.
    4. Chocolate Ganache: Indulge your chocolate cravings by drizzling your pancakes with a silky smooth chocolate ganache. The decadent ganache adds an extra layer of richness and intensity to the pancakes, making them truly irresistible for chocolate lovers.
    5. Nutella and Banana Slices: For a deliciously indulgent twist, spread a layer of Nutella between each pancake and top them with thinly sliced bananas. The creamy Nutella and the sweet, creamy bananas create a heavenly combination that’s sure to satisfy your sweet tooth.

    Storing and Freezing Instructions

    Store: Store in an airtight container in the refrigerator for up to 5 days. You can keep pancakes in the freezer for as long as three months.

    Freeze: Wrap the cooled pancakes in wax paper and then stack them all in a gallon-size freezer bag. Close the bag and make sure to squeeze out as much air as possible to prevent freezer burn.

    Reheat: Remove the pancakes from the freezer and let them stand at room temperature for 5 minutes.

    • Oven: cover with tinfoil and heat in a preheated oven for 6-8 minutes or until warm.
    • Microwave: Wrap a pancake in a damp paper towel and microwave for 30 -40 secs, turning once or until heated through.

    Frequently Asked Questions

    Can I make the batter ahead of time?

    I do not recommend that since the leavening agents will lose their effectiveness with time.

    Can I make these pancakes without food coloring?

    While the red food coloring adds to the pancakes’ visual appeal, you can omit it if you prefer. The pancakes will still taste delicious, albeit without the vibrant red color.

    What can I use instead of buttermilk?

    You don’t have buttermilk? NO problem!! To make 1 cup of buttermilk substitute, combine 1 cup of whole milk (or any milk you like) and 1 tablespoon of apple cider vinegar, white vinegar, or lemon juice. Let the mixture stand at room temperature for 5 to 8 minutes. When it is ready, the milk will be slightly thickened, and you will see small curdled bits. What the video here!

    cut five egg-free red velvet pancakes stack showing their fluffy inside texture.

    More Pancakes Recipes You’ll Love!

    Recipe Card 📖

    cut five eggless red velvStack of five egg-free red velvet pancakes cut, showing their fluffy inside texture.et pancakes stack showing their fluffy inside texture.

    Red Velvet Pancakes (No Eggs)

    64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero

    These Fluffy Red Velvet Pancakes (No Eggs) are as delicious as they are cute! Made in a flash with just a few pantry staples, these festive pancakes will for sure bring a smile to your loved ones’ faces! So get ready to indulge in pancake perfection! They’re egg-free, and with just simple adaptations, they can be made dairy and/or gluten-free (instructions included)

    Prep Time 5 minutes

    Cook Time 25 minutes

    Total Time 30 minutes

    Servings 6 pancakes

    Instructions 

    • Combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a medium bowl and stir using a balloon whisk to combine.

    • In another bowl, combine buttermilk, melted butter, vanilla, and red color; mix until smooth and the red color is evenly distributed.

    • Add the wet ingredient to the dry ingredient. Mix to combine. Let the batter rest for 5 -10 minutes.

    • Heat a medium non-stick frying pan over medium-low heat. Lightly spray with butter.

    • Pour a 1/4-cupful of batter into the pan. Cook for 1-2 minutes or until bubbles rise to the surface and the base is golden brown. Use a spatula to turn and cook the other side until golden brown and cooked through. Transfer to a plate and repeat with the remaining batter to make the rest of the pancakes.

    Cream Cheese Topping:

    • In a mixing bowl, using an electric hand mixer on medium speed, beat together cream cheese and butter until well combined and fluffy, about 2 minutes. Add powdered sugar, milk, and vanilla and mix about 1 minute until well combined. Tip: you can add additional milk to thin the topping if desired. Store in an airtight container in refrigerator.

      Store: Store in an airtight container in the refrigerator for up to 5 days. You can keep pancakes in the freezer for as long as three months. Freeze: Wrap the cooled pancakes in wax paper and then stack them all in a gallon-size freezer bag. Close the bag and make sure to squeeze out as much air as possible to prevent freezer burn. Reheat: Remove the pancakes from the freezer and let them stand at room temperature for 5 minutes.
    • Oven: cover with tinfoil and heat in a preheated oven for 6-8 minutes or until warm.
    • Microwave: Wrap a pancake in a damp paper towel and microwave for 30 -40 secs, turning once or until heated through.
      Recipe Tips
    • Measure the ingredients correctly. I highly recommend using a kitchen scale to avoid using too much flour. This prevents you from ending up with dense pancakes.
    • Sift Dry Ingredients: To ensure a smooth batter and even distribution of ingredients, sift the flour, cocoa powder, sugar, baking powder, baking soda, and salt together before adding the wet ingredients.
    • Use Room Temperature Ingredients: Allow the buttermilk and melted butter to come to room temperature before adding them to the batter. This helps prevent the butter from solidifying and ensures a smooth, well-mixed batter.
    • Don’t Overmix: Be careful not to overmix the batter, as this can result in tough pancakes. Mix until the ingredients are just combined, with a few lumps remaining.
    • Cook over Medium Heat: Preheat your skillet or griddle over medium heat and lightly grease it with butter or cooking spray to prevent the pancakes from sticking and ensure even cooking.
    • Wiping down the skillet between batches will help avoid burning bits of butter on your pancakes.
      Variations & Additions:
    • Chocolate Chips: Sprinkle chocolate chips onto the pancakes as they cook for a gooey, chocolatey surprise.
    • Whipped Cream: Finish off the pancakes with a generous swirl of whipped cream for added indulgence.
    • Buttermilk Substitute: If you don’t have buttermilk on hand, you can make a substitute by combining 1 cup of milk (any milk you like) with 1 tablespoon of lemon juice or vinegar. Let the mixture sit for 5 minutes before using.
    • Dairy-Free: Replace the buttermilk with your favorite plant-based milk and use vegan butter instead of regular butter to make dairy-free or vegan-friendly pancakes.
    • Gluten-Free Option: Use a gluten-free all-purpose flour blend in place of regular flour to make gluten-free pancakes.
      Read the whole post for more tips, tricks, variations, step-by-step photos, and more.    ★ Did you make this recipe? Don’t forget to give it a star rating below!   Please note that nutritional information is a rough estimate and can vary depending on the products used.  

    Nutrition

    Serving: 1 pancake without toppingCalories: 150kcalCarbohydrates: 23gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 15mgSodium: 450mgPotassium: 98mgFiber: 1gSugar: 11gVitamin A: 185IUCalcium: 172mgIron: 1mg

    Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group

    Course Breakfast

    Cuisine American

    Calories 150

    Keyword pancakes redvelvet

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  • Quick & Easy Cake Mix Valentine Cookies (No Eggs)

    Quick & Easy Cake Mix Valentine Cookies (No Eggs)

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    By: Oriana Romero  /  Published:   /  Leave a comment

    These vibrant Quick & Easy Cake Mix Valentine Red Velvet Cookies (No Eggs) adorned with sparkling sanding sugar and topped with adorable chocolate hearts are ready to steal the show at any gathering. Whip up a batch today and spread the love with every bite!

    Today, we’re diving into the delightful world of Quick & Easy Cake Mix Valentine Red Velvet Cookies – the ultimate shortcut to spreading love, one delicious bite at a time. If you’re craving a homemade treat but are short on time, look no further. These cookies are a game-changer, offering all the charm of classic red velvet with none of the hassle, and they are eggless!

    With just five simple ingredients and a handful of easy steps, these cookies couldn’t be easier to whip up. Whether you’re surprising your sweetheart on Valentine’s Day, treating your coworkers to a mid-week pick-me-up, or simply indulging in a well-deserved snack, these little delights are sure to brighten your day.

    These Quick & Easy Cake Mix Valentine Red Velvet Cookies are both delicious and allergy-friendly, making them perfect for sharing with classmates, friends, and family members who have dietary restrictions. They are egg-free, but with simple adjustments they can be made dairy and/or gluten free too!.

    Once again, we’re using a cake mix as our base, but if you prefer to bake from scratch, check out my Eggless Red Velvet Cookies recipe.

    So grab your mixing bowl, preheat that oven, and let’s get baking – because life’s too short not to enjoy a freshly baked cookie, especially when it’s this quick and easy!

    Cake Mix Valentine Cookies over a cooling rack with a glass of milk.

    What To Love About This Recipe

    • Easy and quick to make: These cookies are a breeze to whip up with just five simple ingredients and minimal prep time. No need to spend hours in the kitchen – they’re ready in a flash!
    • Only five ingredients: Speaking of ingredients, you won’t need a laundry list to make these delightful treats. Just grab a box of red velvet cake mix, butter, cream cheese, sanding sugar, and chocolate hearts, and you’re all set!
    • The perfect recipe to get the little ones involved: Looking for a fun activity to do with the kids? This recipe is perfect for getting little hands involved in the kitchen. Let them help with mixing, rolling, and decorating – they’ll love it!
    • Cute and festive: Whether you’re celebrating Valentine’s Day, a special anniversary, or just a craving for something sweet to share with loved ones, these cookies are the perfect way to add a touch of charm to any occasion. With their vibrant red color and adorable chocolate heart toppings, they’re sure to bring a smile to everyone’s face.
    • They are eggless: What’s more, with simple substitutions, they can easily be adapted to be dairy-free and gluten-free, catering to a variety of dietary needs and preferences. So whether you’re planning a classroom celebration or a sweet surprise for your little one’s friends, these cookies are a thoughtful and inclusive choice that everyone can enjoy, no matter their dietary restrictions.

    Ingredients You’ll Need, Substitutions & Notes

    ingredients needed to make Cake Mix Valentine Cookies with tag names.

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    • One cake mix box: This is the base of our cookie dough, giving it that classic red velvet flavor and color. Feel free to use your favorite brand of cake mix for best results. I used red velvet flavor.
    • Butter: You’ll need some melted butter to bind the cookie dough together and add richness to the flavor. If you prefer, you can substitute vegetable or canola oil for the butter.
    • Full-fat cream cheese: Cream cheese adds a creamy texture and tangy flavor to the cookies, making them extra delicious. Make sure to use full-fat cream cheese for the best results.
    • Sanding sugar: This sparkling sugar adds a touch of sweetness and a delightful crunch to the cookies’ exteriors. You can find sanding sugar in most grocery stores’ baking aisle or substitute regular granulated sugar if needed.
    • Chocolate hearts: Top each cookie with a festive chocolate heart for the finishing touch. Not only do they add a pop of color, but they also make these cookies extra indulgent and irresistible.

    Process Overview: How To Make Cake Mix Valentine Cookies Step-by-Step

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Step 1 – Make The Dough

    Combine the cake mix, butter, and cream cheese in a medium bowl; you can do that by hand or with your electric mixer. Mix together until well combined.

    Cake Mix, melted butter and cream cheese in a bowl.
    Cake Mix red velvet Cookies dough made without eggs, in a bowl.

    Step 2 – Scoop and Roll

    Scoop out 1 1/2 to 2 tablespoons of dough for each cookie. Then, roll each ball in the sanding sugar to coat. Place the dough balls about 2 inches apart on the prepared cookie sheet.

    Cake Mix red velvet Cookies dough ball rolled into sanding sugar.

    Step 3 – Bake

    Bake for 10-12 minutes, until very lightly colored on top and around the edges.

    unbaked Cake Mix Valentine Cookies in a baking sheet.
    baked Cake Mix Valentine Cookies in a baking sheet.

    Step 4 – Top with The Chocolate Heart

    Remove from the oven and then immediately place on the white chocolate heart. The heat from the cookies should melt the bottom of the heart into the cookie. Let cool for about 20 – 30 minutes to set the white chocolate. If desired, let the chocolate be set in the freezer/refrigerator to speed up the process.

    baked Cake Mix Valentine Cookies in a baking sheet topped with white chocolate hearts.

    Recipe Tips

    • Be sure not to overmix the cookie dough, as this can result in tough cookies. Mix just until all the ingredients are combined for the perfect texture.
    • To ensure evenly sized cookies, use a cookie scoop or tablespoon to portion out the dough before rolling it into balls.
    • For extra flavor, you can add a teaspoon of vanilla extract.
    • If the cookie dough is too sticky, refrigerate it for about 30 minutes to make it easier to work with. However, I did not refrigerate the dough and rolled them easily.
    • Keep Your Cookies Soft! No one likes a hard, dry cookie (especially not Santa). Store them in a container with a slice of white bread to ensure cookie freshness. The cookies will absorb that moisture, keeping them softer for longer.

    Make Cake Mix Cookies Dairy-Free

    Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.

    Cream Cheese: Use your favorite dairy-free cream cheese. My favorite is Violife Just Like Cream Cheese Original.

    Make Cake Mix Cookies Gluten-Free

    You can easily adapt the Quick & Easy Cake Mix Valentine Red Velvet Cookies recipe to be gluten-free with a few simple swaps. Use a Gluten-Free Cake Mix! Start by selecting a gluten-free cake mix. Many brands offer gluten-free cake mixes that are readily available in grocery stores or online. Just make sure to check the label to ensure it’s certified gluten-free. Check out my faves below!

    Favorite Gluten-Free Cake Mixes

    Cake Mix Valentine Cookies over a cooling rack.

    Variations & Additions

    • Want to mix things up? Try using different flavors of cake mix, such as chocolate, strawberry, or vanilla, for a fun twist on this recipe.
    • Get creative with your toppings! Instead of chocolate hearts, try using Valentine’s sprinkles.
    • Feel free to get creative with mix-ins! Add some white chocolate chips, chopped nuts, or dried fruit to the cookie dough for extra texture and flavor.

    Storing and Freezing Instructions

    Store leftover cookies in an airtight container at room temperature for up to 5 days.

    To freeze, let the cookies cool completely after baking. Then place on a cookie sheet and flash freeze for about 30 minutes. Once they’re hard, place the cookies in a freezer container or bag and freeze them for up to 2 months. To thaw, remove them from the freezer about 2 hours before enjoying and let them thaw at room temperature.

    Frequently Asked Questions

    Can I make these cookies ahead of time?

    Absolutely! You can prepare the cookie dough ahead of time and store it in the refrigerator for up to 24 hours before baking. Just be sure to let it come to room temperature before shaping and baking the cookies.

    Can I use a different type of cake mix?

    Of course! Feel free to experiment with different flavors of cake mix to customize these cookies to your liking. Just keep in mind that the flavor and color may vary depending on the type of cake mix you use.

    How should I store leftover cookies?

    To keep your cookies fresh and delicious, store them in an airtight container at room temperature for up to 5 days or in the refrigerator for up to a week. If storing in the refrigerator, let the cookies come to room temperature before serving for the best texture and flavor.

    Cake Mix Valentine Cookies cut open showing its inside texture.

    More Valentine’s Day Recipes You’ll Love!

    Recipe Card 📖

    Cake Mix Valentine Cookies over a white surface with a glass of milk.

    Quick & Easy Cake Mix Valentine Cookies (No Eggs)

    64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero

    These vibrant Quick & Easy Cake Mix ValentineRed Velvet Cookies (No Eggs) adorned with sparkling sanding sugar and topped with adorable chocolate hearts are ready to steal the show at any gathering. Whip up a batch today and spread the love with every bite!

    Prep Time 10 minutes

    Cook Time 10 minutes

    Total Time 20 minutes

    Servings 12 cookies

    Instructions 

    • Preheat oven to 350°F (180º C). Line a baking sheet with a silicone mat or parchment paper. Set aside.

    • Combine the cake mix, butter, and cream cheese in a medium bowl, you can do that by hand or with your electric mixer. Mix together until well combined.

    • Scoop out 1 1/2 to 2 tablespoons of dough for each cookie. Then roll each ball in the sanding sugar to coat. Place the dough balls about 2 inches apart on the prepared cookie sheet.

    • Bake for 10-12 minutes, until very lightly colored on top and around the edges. Remove from the oven and then immediately place on the white chocolate heart. The heat from the cookies should melt the bottom of the heart into the cookie. Let cool for about 20 – 30 minutes to set the white chocolate. If desired, you can also let the chocolate set in the freezer/refrigerator to speed up the process.

      Chocolate Hearts: I used white chocolate hearts I found in my local baking store, but you can Dove Chocolate Hearts or other brands like Hershey’s. You’ll find many chocolate heart candies available around Valentine’s Day. Sanding Sugar: I use white sanding sugar. You can find sanding sugar sprinkles in the baking aisle at your regular grocery store. I like the Wilton brand. Store at room temperature in an airtight container for up to 3 days. Freeze: Let the cookies cool completely after baking. Then place on a cookie sheet and flash freeze for about 30 minutes. Once they’re hard, place the cookies in a freezer container or bag and freeze them for up to 2 months. To thaw, remove them from the freezer about 2 hours before enjoying and let them thaw at room temperature. Recipe Tips:
    • Be sure not to overmix the cookie dough, as this can result in tough cookies. Mix just until all the ingredients are combined for the perfect texture.
    • To ensure evenly sized cookies, use a cookie scoop or tablespoon to portion out the dough before rolling it into balls.
    • For extra flavor, you can add a teaspoon of vanilla extract.
    • If the cookie dough is too sticky, refrigerate it for about 30 minutes to make it easier to work with. However, I did not refrigerate the dough and rolled them easily.
    • Keep Your Cookies Soft! No one likes a hard, dry cookie (especially not Santa). Store them in a container with a slice of white bread to ensure cookie freshness. The cookies will absorb that moisture, keeping them softer for longer.
        Variations & Additions:
    • Want to mix things up? Try using different flavors of cake mix, such as chocolate, strawberry, or vanilla, for a fun twist on this recipe.
    • Get creative with your toppings! Instead of chocolate hearts, try using sprinkles.
    • Feel free to get creative with mix-ins! Add some white chocolate chips, chopped nuts, or dried fruit to the cookie dough for extra texture and flavor.
        Read the whole post for more tips and tricks, variations, step-by-step photos, and more.   ★ Did you make this recipe? Don’t forget to give it a star rating below!   Please note that nutritional information is a rough estimate, and it can vary depending on the products used.          

    Nutrition

    Calories: 292kcalCarbohydrates: 39gProtein: 3gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 31mgSodium: 395mgPotassium: 57mgFiber: 0.5gSugar: 22gVitamin A: 368IUVitamin C: 0.03mgCalcium: 117mgIron: 1mg

    Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group

    Course Dessert

    Cuisine American

    Calories 292

    Keyword cookies recipe

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  • Fluffy & Easy Vermicelli Rice (Arroz con Fideos)

    Fluffy & Easy Vermicelli Rice (Arroz con Fideos)

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    By: Oriana Romero  /  Published:   /  Leave a comment

    This Vermicelli Rice (Arroz con Fideos) is delicious and comforting, but it’s also incredibly easy to make, using simple ingredients that pack a punch of flavor. One tasty side dish that will be a hit on any occasion.

    Vermicelli Rice: A Flavorful Twist on a Classic Side Dish!

    Today, I’m excited to share this cherished family recipe with you that I think you will love just as much as we do. The best recipes are passed down through generations, am I right? My mom used to always make this recipe of Arroz con Fideos.

    Arroz con Fideos is, hands down, my kid’s favorite rice. I can make it alongside just about any main dish, and it will be gobbled up with no problem. Not only is it delicious and comforting, but it’s also incredibly easy to make, using simple ingredients that pack a punch of flavor.

    With its simple ingredients, easy preparation, and delicious flavor, it’s no wonder it’s a favorite among kids and adults alike. So, gather your ingredients, follow the recipe tips, and indulge in a bowl of this flavorful rice that pairs perfectly with any main dish … you won’t be disappointed!

    Vermicelli Rice (Arroz con Fideos) in a dutch oven pot with a serving spoon.

    What To Love About This Recipe

    • Easy and Quick to Make: Perfect for busy weeknights or lazy weekends when you want something tasty without spending hours in the kitchen.
    • Simple Ingredients: With just a handful of pantry staples, you can whip up a satisfying side dish that pairs well with almost anything.
    • Flavorful: The combination of aromatic basmati rice, toasted vermicelli pasta, and savory seasonings creates a dish bursting with flavor.
    • Great for Meal Prep and Make-Ahead: Prepare a batch ahead of time and reheat it when needed, or pack leftovers for lunch the next day.
    • Fun Twist to the Classic White Rice: Add a touch of excitement to your mealtime routine with this delightful variation on traditional white rice.
    Ingredients needed to make Vermicelli Rice (Arroz con Fideos) with name tags.

    Ingredients You’ll Need, Substitutions & Notes

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    • Basmati Rice: Known for its fragrant aroma and fluffy texture, basmati rice is the perfect choice for this dish. Feel free to use jasmine rice, long-grain white rice, or even brown rice as a substitute for basmati rice.
    • Water: Used for rinsing the rice and cooking it to perfection.
    • Olive Oil: Adds a subtle richness to the dish and helps toast the vermicelli pasta for added flavor.
    • Vermicelli Pasta: This thin pasta adds a delightful texture and nutty flavor to the rice. If you don’t have vermicelli pasta on hand, you can use thin spaghetti, angel hair pasta, or even orzo.
    • Salt: Enhances the dish’s flavors and balances the rice’s sweetness.
    • Garlic Powder: Infuses the rice with a hint of garlic flavor without the need for chopping fresh garlic.
    • Butter: Optional but highly recommended for an extra layer of richness and flavor. You can use dairy-free butter for a dairy-free version.

    Process Overview: How To Make Vermicelli Rice (Arroz con Fideos) Step-by-Step

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Step 1 – Rinse

    Using a fine-mesh strainer, rinse the rice with cold water until the water runs clear.

    rinsed rice in a colander over a glass bowl.

    Step 2 – Toast

    Heat the olive oil and add the pasta. Stir continuously to toast it evenly. Once the Vermicelli is a nice golden brown color, add the rice and let it toast a bit, too, until the rice is opaque.

    toasted vermicelli in a dutch oven pot.
    toasted rice and vermicelli in a dutch oven pot.

    Step 3 – Cook

    Add 4 cups of water, salt, and garlic powder; mix to combine. Bring to a boil over medium-high heat. Cover and reduce to low heat and simmer. Cook until the rice has absorbed the water, about 15 to 20 minutes. Turn off the heat and keep the rice covered for 5 minutes.

    Step 4 – Fluff

    Add the cubed butter on top of the rice and fluff the rice with a fork, trying to incorporate and distribute the butter throughout the rice. Served hot.

    Vermicelli Rice (Arroz con Fideos) in a dutch oven with cubed butter on top.
    Vermicelli Rice (Arroz con Fideos) in a dutch oven pot with fork.

    Recipe Tips

    • Rice: I like to use basmati rice for this recipe. However, you can use any long-grain or medium-grain rice. Make sure to check the manufacturer’s package for instructions on the amount of water to add and cook time. Specific types of rice may differ from this recipe. 
    • Rinse: You must rinse the rice to get rid of excess starch, which causes the rice to be sticky (this rice is not meant to be sticky)
    • Use Cold Water: adding cold water to the rice allows the grains to absorb the water gradually and ensures that they cook evenly. If you add boiling water to the pot, its intense heat will cook the outside too quickly before the inside has a chance to soften.
    • Adjust Seasonings: Taste the rice before serving and adjust the seasoning according to your preference. You can add more salt, garlic powder, or even a pinch of chili flakes for a spicy kick.
    • Fluff with a Fork: After cooking the rice, fluff it with a fork to separate the grains and achieve a light, fluffy texture.
    • Let it Rest: Allow the rice to rest for a few minutes after cooking to allow the flavors to meld together before serving.

    Variations & Additions

    • Add Vegetables: Enhance the dish’s nutritional value by stirring in diced vegetables such as carrots, peas, or bell peppers during the last few minutes of cooking.
    • Herb Infusion: Stir in freshly chopped herbs like parsley, cilantro, or dill before serving for a pop of freshness.
    • Spice it Up: Experiment with different spices such as cumin, paprika, or turmeric to add complexity to the flavor profile.
    • Fun Additions: Get creative and customize the dish with your favorite ingredients, such as toasted nuts, dried fruit, or crumbled feta cheese.
    Vermicelli Rice (Arroz con Fideos) in a dutch oven pot with a serving spoon over a grey surface with plate and kitcken napkin on the side.

    Serving Suggestions

    This fantastic side dish is super versatile and customizable, allowing you to create delicious meals that suit your taste preferences and dietary needs. It literally will go well with any main dish, but our favorite way to serve this vermicelli rice is with Easy Grilled Chicken Shawarma and Easy Chipotle Steak Bites.

    Storing and Freezing Instructions

    • Refrigerator: Store leftover rice in an airtight container in the refrigerator for up to5 days. Reheat in the microwave or on the stovetop with a splash of water to prevent drying out.
    • Freezer: To freeze, transfer cooled rice to freezer-safe bags or containers and store for up to 3 months. Thaw overnight in the refrigerator before reheating.

    Frequently Asked Questions

    Can I make this dish gluten-free?

    Absolutely! You can use gluten-free pasta for a gluten-free version.

    Can I skip toasting the vermicelli pasta?

    Toasting the vermicelli adds depth of flavor, but if you’re short on time, you can skip this step. However, the dish may lack that toasty aroma, so I do not recommend skipping this step.

    How much in grams is a cup of uncooked rice?

    A cup of uncooked rice is about 200 g.

    How much in grams is a cup of broken vermicelli pasta?

    A cup of broken vermicelli pasta is about 120 g.

    I am not a fan of garlic; can I skip the garlic?

    Absolutely! If you’re not a fan of garlic, you can easily omit it from the recipe without sacrificing too much flavor. The garlic powder in the recipe adds a subtle savory note, but the dish will still be delicious without it. You can adjust the seasoning to your preference by adding a little extra salt, onion powder, or your favorite herbs and spices to enhance the flavor profile.

    How long does cooked rice last?

    Once the rice is cooked, it can be stored in the refrigerator for up to 5 days if it is properly stored in an airtight container.

    How many people will a cup of uncooked rice feed?

    A cup of uncooked rice (about 200 g) can generally feed around 3 to 4 people. However, this can vary based on factors such as portion sizes and accompanying dishes.

    Is vermicelli just broken spaghetti?

    While vermicelli and spaghetti may appear similar in shape, they are not the same pasta. Vermicelli is generally thinner than spaghetti and has a finer texture. It is delicate and cooks quickly. However, broken spaghetti can be used as a substitute for vermicelli in this recipe, but the texture may differ slightly.

    What is vermicelli?

    Vermicelli is a type of pasta that is thin, long, and thread-like in appearance. The name “vermicelli” comes from the Italian word “vermicello,” which means “little worms” or “little threads.” It is commonly used in various cuisines around the world, including Italian, Asian, and Middle Eastern cuisines.

    Vermicelli Rice (Arroz con Fideos) in a plate.

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    Vermicelli Rice (Arroz con Fideos) in a plate.

    Vermicelli Rice (Arroz con Fideos)

    64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero

    This Vermicelli Rice (Arroz con Fideos) is delicious and comforting, but it’s also incredibly easy to make, using simple ingredients that pack a punch offlavor. One tasty side dish that will be a hit on anyoccasion.

    Prep Time 5 minutes

    Cook Time 25 minutes

    Total Time 30 minutes

    Servings 8 servings

    Instructions 

    • Rinse the rice in a fine-mesh strainer under cold running water until the water is no longer cloudy. I recommend capturing some of the rinse water in a bowl to check whether it is starchy. Keep rinsing and checking until the water runs clear. Shake and lightly press with hands to drain.

    • In a medium cooking pot, heat the olive oil on medium-high heat. Add the vermicelli pasta and continuously stir to toast it evenly. Vermicelli should turn a nice golden-brown color, but it burns easily so keep your eyes open, so they don’t over-brown or burn.

    • Add the rinsed basmati rice and continue to stir so that the rice toasts a bit too, about 1 minute, or until the rice is opaque and well-coated with the olive oil.

    • Add 4 cups of water, salt and garlic powder; mix to combine. Bring to a boil over medium-high heat. Cover and reduce to low heat and simmer. Cook until the rice has absorbed the water, about 15 to 20 minutes. Turn off the heat and keep the rice covered for 5 minutes. IMPORTANT: Make sure to check the manufacturer's package for instructions on the amount of water to add and cook time. Specific types of rice may differ from this recipe. 

    • Add the cubed butter on top of the rice and fluff the rice with a fork, trying to incorporate and distribute the butter throughout the rice. Served hot.

      Rice: Depending on the type and brand of rice you are using, the water quantity and cooking time may vary slightly. To ensure the best results, I recommend using a type of rice you are familiar with or following the package suggestions for water-to-rice ratios and cooking times. Adjust the water amount accordingly if needed, as some rice varieties may require more or less water for optimal cooking. By following these guidelines, you’ll always achieve perfectly cooked Vermicelli Rice.   Refrigerator: Store leftover rice in an airtight container in the refrigerator for up to5 days. Reheat in the microwave or on the stovetop with a splash of water to prevent drying out.   Freezer: To freeze, transfer cooled rice to freezer-safe bags or containers and store for up to 3 months. Thaw overnight in the refrigerator before reheating.   Recipe Tips:
    • Rice: I like to use basmati rice for this recipe. However, you can use any long-grain or medium-grain rice. Make sure to check the manufacturer’s package for instructions on the amount of water to add and cook time. Specific types of rice may differ from this recipe. 
    • Rinse: You must rinse the rice to get rid of excess starch, which causes rice to be sticky (this rice is not meant to be sticky)
    • Use Cold Water: adding cold water to the rice allows the grains to gradually absorb the water and ensures that they cook evenly. If you add boiling water to the pot, its intense heat will cook the outside too quickly before the inside has a chance to soften.
    • Adjust Seasonings: Taste the rice before serving and adjust the seasoning according to your preference. You can add more salt, garlic powder, or even a pinch of chili flakes for a spicy kick.
    • Fluff with a Fork: After cooking the rice, fluff it with a fork to separate the grains and achieve a light, fluffy texture.
    • Let it Rest: Allow the rice to rest for a few minutes after
      Variations & Additions:
    • Add Vegetables: Enhance the dish’s nutritional value by stirring in diced vegetables such as carrots, peas, or bell peppers during the last few minutes of cooking.
    • Herb Infusion: Stir in freshly chopped herbs like parsley, cilantro, or dill before serving for a pop of freshness.
    • Spice it Up: Experiment with different spices such as cumin, paprika, or turmeric to add complexity to the flavor profile.
    • Fun Additions: Get creative and customize the dish with your favorite ingredients, such as toasted nuts, dried fruit, or crumbled feta cheese.
      Read the whole post for more tips, tricks, variations, step-by-step photos, and more.   ★ Did you make this recipe? Don’t forget to give it a star rating below!   Please note that nutritional information is a rough estimate, and it can vary depending on the products used.      

    Nutrition

    Serving: 1servingCalories: 382kcalCarbohydrates: 60gProtein: 7gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 15mgSodium: 601mgPotassium: 132mgFiber: 2gSugar: 1gVitamin A: 175IUVitamin C: 0.01mgCalcium: 26mgIron: 1mg

    Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group

    Course Side Dish

    Cuisine Latina

    Calories 382

    Keyword rice venezuelan

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  • The BEST Easy Tomato Soup (Luscious)

    The BEST Easy Tomato Soup (Luscious)

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    This Tomato Soup is comforting, easy to make, velvety-smooth, and bursting with flavor. Whether you make it for yourself or a crowd, it’s a sure-fire hit. It’s also a quick soup that keeps well in the fridge. Serve it by the cup with a sandwich for lunch, or dress it up with a pretty swirl of cream or coconut milk and fresh basil!

    Velvety-Smooth Tomato Soup Recipe for a Cozy Meal

    Nothing says comfort like a bowl of velvety-smooth tomato soup, and this easy recipe is the perfect remedy for those chilly evenings or when you crave a warm hug in a bowl. Here’s why you’ll fall head over heels for this simple yet flavorful tomato soup.

    What To Love About This Recipe

    • Easy and Quick to Make: Say goodbye to complicated cooking processes! This tomato soup recipe is a breeze to whip up, making it a perfect go-to for busy weeknights or lazy Sundays. You’ll be surprised at how effortlessly you can create a restaurant-quality soup right in your own kitchen.
    • Simple Ingredients: No need for a long grocery list or fancy items. This recipe thrives on everyday kitchen staples, transforming them into a rich and satisfying soup. The simplicity of the ingredients allows the natural flavors to shine, giving you a bowlful of goodness without the fuss.
    • Comforting and Satisfying: Picture this: a spoonful of creamy tomato soup warms your soul as it glides down your throat. That’s the comfort this recipe promises. It’s the culinary equivalent of a cozy blanket on a chilly day, providing the warmth and satisfaction you crave.
    • Full of Flavor: San Marzano tomatoes, sweet onions, and a touch of butter work together to create a symphony of flavors in every spoonful. This soup strikes the perfect balance between tangy tomatoes and creamy indulgence, leaving your taste buds dancing with joy.
    • Picky Eater Approved: Even the fussiest eaters won’t be able to resist this tomato soup. The combination of familiar ingredients ensures that everyone at the table, from the kids to the adults, will be reaching for seconds. It’s a win-win for the cook and the diners!
    two bowls with Easy Tomato Soup drizzled with cream a black pepper with two grilled sandwiches, basil leaves, and spoons on the side.

    Ingredients You’ll Need, Substitutions & Notes

    Ingredients needed to make tomato soup with name tags.

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    • Butter: The unsung hero that adds a rich and luscious quality to the soup. It forms the base, giving the tomatoes a silky texture and enhancing the overall mouthfeel.
    • Yellow Onion: The sweetness of yellow onions complements the acidity of tomatoes, creating a well-balanced flavor profile. Don’t skip this ingredient—it’s the secret to the soup’s depth.
    • Cloves: A hint of cloves adds a subtle warmth to the soup, elevating it beyond the ordinary. Be cautious not to overpower; a little goes a long way.
    • San Marzano Tomatoes (Whole or Crushed): Known for their sweetness, robust flavor, and low acidity, San Marzano tomatoes are the star of the show. Whether whole or crushed, their vibrant flavor intensifies the soup. If San Marzano tomatoes are unavailable, you can use regular canned tomatoes, but you might need to add more sugar and cream to counteract the acidity. These are the San Marzano Tomato I use.
    • Chicken or Vegetable Stock: Choose your base according to preference. Chicken stock adds a savory depth, while vegetable stock keeps it light and vegetarian-friendly.
    • Seasonings: Salt, Black Pepper, Granulated Sugar: The trio of seasonings balances the acidity, enhances the savory notes, and rounds out the sweetness. Adjust to taste for the perfect harmony.
    • Heavy Cream: The final touch that imparts a luxurious creaminess to the soup. Don’t skimp on this—it transforms the dish from ordinary to extraordinary.

    Process Overview: How To Make Easy Tomato Soup Step-by-Step

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Step 1 – Saute The Veggies

    Heat a Dutch oven or any other nonreactive pot over medium heat. Add butter then add chopped onions; sauté 6-8 minutes, stirring occasionally, until softened and lighly golden. Add minced garlic and sauté 1 minute until fragrant.

    a pot with butter and saute onions and garlic.

    Step 2 – Add The Rest of Ingredients & Simmer

    Add the tomatoes, stock, salt, black pepper, and sugar to the pot; mix to combine. Bring it up to a low boil, then turn the heat to medium-low. Cover partially with a lid; let it simmer for 45 minutes. Stir frequently to prevent scorching on the bottom.

    a pot with all the ingredients nedeed to make homemade easy tomato soup.

    Step 3 – Blend

    Use an immersion blender or transfer the soup to a blender in batches to puree until smooth. Adjust the consistency to your liking by adding more broth if needed. Blend up the soup until it’s as smooth as you want it. Then, return the blended soup to the pot over medium heat.

    a immersion blender blending a homemade tomato soup.

    Step 4 – Add The Cream

    Add the heavy cream; mix to incorporate and return to a simmer. Taste and adjust seasoning if needed. Simmer for 2 – 3 minutes.

    a soup ladle with tomato soup made at home from scratch.

    Recipe Tips

    • Pot: It’s important to use a non-reactive pot when cooking tomatoes in order to avoid a metallic taste. Stainless steel, ceramic, glass, or an enamel-coated pot are all good choices. Avoid pots made from aluminum, cast iron, and copper, which can all react with tomatoes. We use my 6-quart enameled cast iron Dutch Oven when we make this Tomato Soup.
    • Sweat the Onions: Cook the onions gently until they’re soft and translucent. This builds a solid flavor foundation for the soup.
    • Simmer Slowly: Allow the soup to simmer on low heat. This slow-cooking method melds the flavors, resulting in a more developed taste.
    • Adjust Seasoning: Be sure to taste your soup after it has finished simmering since this is the best time to adjust seasonings. Stir in more heavy cream or sugar if there’s a tangy or sour taste, especially if you use canned regular tomatoes.
    • Blend Until Smooth: Invest in a good quality blender for that velvety texture. A few extra seconds can make all the difference.

    Variations & Additions

    • Spicy Twist: Add a pinch of red pepper flakes for a subtle kick.
    • Grilled Cheese Croutons: Serve with bite-sized grilled cheese croutons for a delightful crunch.
    • Dairy-Free Option: Swap heavy cream and butter for a dairy-free alternative, such as coconut cream and dairy-free butter.
    • Herb Infusion: Experiment with fresh basil or thyme for an herbaceous kick.

    Serving Suggestions

    Enhance the experience of your velvety-smooth tomato soup with these delightful serving suggestions that will elevate your meal:

    1. Grilled Cheese Sandwiches or Crusty Garlic Bread (our fave ❤️): There’s something magical about dipping a warm slice of garlic-infused bread or a perfectly grilled cheese sandwich into a bowl of tomato soup. The crunchy texture of the bread complements the creamy soup, creating a match made in culinary heaven.
    2. Parmesan Cheese Shavings: Shave some fresh Parmesan cheese on top of the soup just before serving. The salty and nutty notes of Parmesan add a gourmet touch, enhancing the overall flavor profile.
    3. Herb Garnish: Sprinkle fresh basil, chives, or parsley on the soup for a burst of color and herbaceous freshness. The aromatic herbs complement the rich tomato base, providing a visual and flavorful contrast.
    4. Drizzle of Olive Oil: A high-quality extra virgin olive oil drizzle adds a luxurious sheen to your soup and imparts a fruity and peppery undertone, enhancing the taste.
    5. Toasted Pine Nuts or Croutons: Toasted pine nuts or homemade croutons can add a delightful crunch to every spoonful. It’s a simple yet effective way to introduce a contrasting texture to the velvety soup.
    6. Dollop of Sour Cream or Greek Yogurt: Add a dollop of sour cream or Greek yogurt for a tangy twist. The cool and creamy element creates a beautiful balance, and the tanginess complements the sweetness of the tomatoes.
    7. Balsamic Reduction Swirl: Drizzle a balsamic reduction in a decorative swirl on the soup. The sweet and tangy balsamic reduction adds complexity to each bite, making it a gourmet experience.
    8. Serve in Bread Bowls: Take your presentation to the next level by serving the tomato soup in hollowed-out bread bowls. Not only does it look impressive, but the combination of flavors is unbeatable.
    9. Side Salad: Accompany your tomato soup with a light side salad. A simple mix of greens with a lemon vinaigrette adds freshness and provides a satisfying contrast to the warmth of the soup.
    a bowl with homemade Tomato Soup drizzled with cream a black pepper.

    Storing and Freezing Instructions

    Store: This Easy and Luscious Tomato Soup can be refrigerated in an airtight container for 3–5 days.

    Freeze: Tomato soup freezes exceptionally well, making it a convenient option for meal prep or saving leftovers for later. Allow the tomato soup to cool to room temperature before attempting to freeze it.

    Thaw in the Refrigerator: The safest way to thaw tomato soup is by placing it in the refrigerator overnight. Slow thawing helps maintain the soup’s texture and flavor.

    Reheat: Reheat in a pot over medium-low heat on the stove or microwave for 1–2 minutes in a microwave-safe bowl. Stir frequently, no matter which method you use, to avoid hot spots.

    Pro-Tip: After reheating, you may notice a change in the soup’s consistency. If it has thickened, you can add a bit of water, broth, or cream to reach your desired texture. Also, freezing the soup can sometimes dull flavors, so a little extra salt or pepper might be necessary.

    Frequently Asked Questions

    Can I use a hand blender instead of a countertop blender?

    Yes, a hand blender works well for convenience. Blend the soup directly in the pot for less mess.

    What are San Marzano tomatoes?

    San Marzano tomatoes are a variety of plum tomatoes that are prized for their big flavor, low moisture, and reduced seed count. They got their name from the San Marzano region in Italy, where they are still grown and canned. While these tomatoes are now grown and canned in other countries as well, you can still find cans marked with DOP to signify the product was grown in Italy.

    What are the best tomatoes for tomato soup?

    I recommend the San Marzano tomatoes because of their flavor and texture. They are sold in most grocery stores in the canned tomato products aisle. If you can’t find them, use your favorite brand of canned crushed or whole tomatoes instead.

    Can I make this Tomato Soup in an Instant Pot?

    Yes! Load all the ingredients (minus the cream) into the pot of your machine. Cook for 20 minutes, then release the pressure. Blend using an immersion blender, add the heavy cream, and simmer for 2 minutes. Serve and enjoy!

    a woman hand holding a grilled cheese sandwich and dip it into a bowl with homemade tomato soup.

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    Recipe Card 📖

    a bowl with homemade Tomato Soup drizzled with cream, basil leaves, and black pepper

    Easy Tomato Soup

    64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero

    This Tomato Soup is comforting, easy to make, velvety-smooth, and bursting with flavor. It’s a sure-fire hit whether you make it for yourself or a crowd. It’s also a quick soup that keeps well in the fridge. Serve it by the cup with a sandwich for lunch or dress it up with a pretty swirl of cream or coconut milk and a fresh basil!

    Prep Time 5 minutes

    Cook Time 53 minutes

    Total Time 50 minutes

    Servings 6 servings

    Instructions 

    • Saute the Veggies: Heat a Dutch oven or any other nonreactive pot over medium heat. Add butter then add chopped onions; sauté 6-8 minutes, stirring occasionally, until softened and lighly golden. Add minced garlic and sauté 1 minute until fragrant.

    • Make the Tomato Soup: Add the tomatoes, stock, salt, black pepper and sugar to the pot; mix to combine. Bring it up to a low boil, then turn the heat to medium low. Cover partially with a lid; let it simmer for 45 minutes. Stir every frequently to prevent scorching on the bottom.

    • Blend the Tomato Soup: Use an immersion blender or transfer the soup to a blender in batches to puree until smooth. Adjust the consistency to your liking by adding more broth if needed. Blend up the soup until it’s as smooth as you want it. Then return blended soup to the pot over medium heat.

    • Add the Cream: Add the heavy cream; mix to incorporate and return to a simmer. Taste and adjust seasoning if needed. Simmer for 2 – 3 minutes.

    • Serve: Ladle into bowls and top with parmesan and chopped fresh basil, if desired. Serve tomato soup with garlic bread, biscuits, dinner rolls, grilled cheese, croutons, crackers, whatever your heart desires!

      Store: This Easy and Luscious Tomato Soup can be refrigerated in an airtight container for 3–5 days. Freeze: Tomato soup freezes exceptionally well, making it a convenient option for meal prep or saving leftovers for later. Allow the tomato soup to cool to room temperature before attempting to freeze it. Thaw in the Refrigerator: The safest way to thaw tomato soup is by placing it in the refrigerator overnight. Slow thawing helps maintain the soup’s texture and flavor. Reheat: Reheat in a pot over medium-low heat on the stove or microwave for 1–2 minutes in a microwave-safe bowl. Stir frequently, no matter which method you use, to avoid hot spots. These are the San Marzano Tomato I use. To make this in the Instant Pot: Put all the ingredients in the pot minus the cream, cook for 20 minutes, and release pressure. Blend! Add cream and simmer for 2 minutes. Serve. Recipe Tips:
    • Pot: It’s important to use a non-reactive pot when cooking tomatoes in order to avoid a metallic taste. Stainless steel, ceramic, glass, or an enamel-coated pot are all good choices. Avoid pots made from aluminum, cast iron, and copper, which can all react with tomatoes. We use my 6-quart enameled cast iron Dutch Oven when we make this Tomato Soup.
    • Sweat the Onions: Cook the onions gently until they’re soft and translucent. This builds a solid flavor foundation for the soup.
    • Simmer Slowly: Allow the soup to simmer on low heat. This slow-cooking method melds the flavors, resulting in a more developed taste.
    • Adjust Seasoning: Be sure to taste your soup after it has finished simmering since this is the best time to adjust seasonings. Stir in more heavy cream or sugar if there’s a tangy or sour taste, especially if you use canned regular tomatoes.
    • Blend Until Smooth: Invest in a good quality blender for that velvety texture. A few extra seconds can make all the difference.
    Variations & Additions:
    • Spicy Twist: Add a pinch of red pepper flakes for a subtle kick.
    • Grilled Cheese Croutons: Serve with bite-sized grilled cheese croutons for a delightful crunch.
    • Dairy-Free Option: Swap heavy cream and butter for a dairy-free alternative, such as coconut cream and dairy-free butter.
    • Herb Infusion: Experiment with fresh basil or thyme for an herbaceous kick.
      Read the whole post for more tips, tricks, variations, step-by-step photos, and more.   ★ Did you make this recipe? Don’t forget to give it a star rating below!   Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

    Nutrition

    Calories: 308kcalCarbohydrates: 25gProtein: 5gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 63mgSodium: 1423mgPotassium: 833mgFiber: 5gSugar: 15gVitamin A: 1423IUVitamin C: 26mgCalcium: 116mgIron: 4mg

    Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group

    Course Soup

    Cuisine American

    Calories 308

    Keyword soup

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  • No Eggs, All Love: Eggless Valentine’s Day Treats

    No Eggs, All Love: Eggless Valentine’s Day Treats

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    By: Oriana Romero  /  Published:   /  Leave a comment

    Valentine’s Day is just around the corner, and whether you’re celebrating with your significant other or your friends or indulging in some self-love, we’ve got the perfect roundup of delicious treats that even those with egg allergies can enjoy!

    💕 Whisking Up Love in Every Bite 💕

    Creating these eggless Valentine’s Day treats isn’t just about delicious desserts; it’s about making your loved ones feel cherished and extra special.

    Imagine the smiles and joy that will light up your loved one’s face as they indulge in these scrumptious treats made with care. It’s not just about the taste; it’s about the effort, the creativity, and the personal touch that transforms these recipes into heartfelt gestures. Each eggless dessert becomes a sweet representation of your love and consideration, turning a simple treat into a symbol of affection.

    So, roll up your sleeves, preheat the oven, and let the aroma of love-filled, eggless delights fill your kitchen as you create memorable moments and delicious experiences for your special someone this Valentine’s Day. After all, nothing says “I love you” quite like a homemade, allergy-friendly treat made with pure devotion.

    Here are my favorite Eggless Valentine’s Day Treats!

    Eggless Red Velvet Delights

    Let’s kick things off with a classic – Red Velvet!

    More Eggless Valentine’s Day Treats

    But wait, there’s more! Check out these eggless wonders that are also perfect to celebrate love.

    Eggless Chocolate Strawberry Cupcakes with fresh strawberries
    Eggless whoopie pies on a plate with a glass of milk in the background.
    close-up of an egg-free cupcake with chocolate frosting and chocolate jimmies.
    slice of creamy Eggless Chocolate cheesecake

    Exclusive Baking Club Treats

    And for those of you in the exclusive baking club, we’ve got some top-secret, members-only recipes that will make your Valentine’s Day extra special:

    Eggless Lava Cake on a pink plate with fresh raspberries.

    So there you have it, a Valentine’s Day treat extravaganza that won’t let egg allergies cramp your style. Share the love, share the treats, and enjoy a sweet and eggless celebration! 🎂💕

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  • Easy Crab Dip (with roasted veggies)

    Easy Crab Dip (with roasted veggies)

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    This Crab Dip recipe is so good and flavourful! With its effortless preparation, rich texture, and the addition of delicious roasted veggies, this Easy Crab Dip is a guaranteed crowd-pleaser. Ideal for parties, game days, or festive occasions

    Easy Crab Dip Recipe for Effortless Entertaining!

    Today, I am unveiling my favorite Dip recipe, which promises an explosion of taste and comes together effortlessly. Meet my Super Easy and Flavourful Crab Dip!

    Oh my! The tender crab meat, the spicy melted cheese, and the roasted veggies make a mouthwatering combination. I could really eat the whole thing myself.

    It’s the perfect appetizer or side dish for parties, game days, or holidays.

    What To Love About This Recipe

    • Easy to Make: With minimal prep and maximum flavor, this Easy Crab Dip is a testament to the joy of hassle-free cooking. It’s a quick fix for those impromptu get-togethers or last-minute cravings, ensuring you spend less time in the kitchen and more time savoring the goodness.
    • Simple Ingredients: This recipe boasts a line-up of everyday heroes that effortlessly elevate each other. From the creamy texture of cream cheese to the kick of jalapeño-infused Monterey Jack, every ingredient plays a crucial role in creating a symphony of flavors that dance on your taste buds.
    • Crowd-Pleasing: Prepare to be the star of your next gathering, as this Crab Dip has the uncanny ability to captivate hearts and taste buds alike. It’s a versatile crowd-pleaser, equally at home on game day spreads or elegant dinner tables.
    • Perfect for Entertaining: Elevate your hosting game with a dish that tastes divine and adds a touch of sophistication to your spread. The Easy Crab Dip is perfect for laughter-filled evenings and memorable moments.

    Ingredients You’ll Need, Substitutions & Notes.

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    • Frozen Whole Kernel Corn: Adds a sweet and crunchy element, bringing a burst of freshness to the dip.
    • Red Pepper: The subtle sweetness and vibrant color of sweet pepper complement the crabmeat, enhancing both flavor and visual appeal.
    • Olive Oil: To roast the veggies.
    • Salt and Black Pepper: These pantry staples serve as the flavor architects, ensuring a well-balanced and seasoned dish.
    • Cream Cheese: The velvety texture of cream cheese provides the creamy base that binds all the flavors together.
    • Mayonnaise: Adds a hint of tanginess and further contributes to the creamy consistency.
    • Sour Cream: Introduces a pleasant tang and lightens the overall richness of the dip.
    • Natural Lump Crabmeat: The star of the show, natural lump crabmeat, brings a luxurious and sweet seafood flavor. You can use jumbo lump meat or lump crab meat. Learn the differences below.
    • Monterey Jack Cheese with Jalapeño: Infuses a subtle heat and gooey goodness that takes the dip to the next level.
    • Green Onions: Fresh and crisp, green onions add a delightful contrast, both in taste and appearance.
    • Garlic Powder: Elevates the savory notes, giving the dip a warm and inviting aroma.

    Jumbo Lump Crab Meat vs. Lump Crab Meat

    The main difference between jumbo lump crab meat and lump crab meat lies in the size and location of the crab meat pieces.

    1. Jumbo Lump Crab Meat:
      • This is the highest quality crab meat and consists of large, whole-muscle pieces.
      • Jumbo lump crab meat comes from the swimming muscles of the crab, specifically the back fin area.
      • It is prized for its impressive size, sweet taste, and delicate texture.
      • Jumbo lump crab meat is often used in dishes where large, distinct crab meat pieces are desired, such as crab cakes or salads.
      • Cost. Jumbo lump crab meat is considered a premium product due to its large, whole-muscle pieces and the fact that it is sourced from the back fin area of the crab. The careful handling and labor-intensive process of extracting these large, intact pieces contribute to its higher cost.
    2. Lump Crab Meat:
      • Lump crab meat is still good quality but consists of smaller pieces than jumbo lumps.
      • It comes from the body of the crab, and while the pieces are not as large as a jumbo lump, they are still relatively large and flavorful.
      • Lump crab meat is versatile and can be used in a variety of dishes like soups, dips, or casseroles.
      • It strikes a balance between the larger, more premium jumbo lump and the smaller flakes or claw meat.
      • Cost. Lump crab meat, while still of good quality, is usually more affordable than jumbo lump.

    In summary, the key distinction is the size and location of the crab meat pieces, with jumbo lump being the largest and coming from the back fin area, while lump crab meat is slightly smaller and sourced from the body. Both are excellent choices, but the choice between them often depends on the specific culinary application and desired presentation.

    Process Overview: How To Make Crab Dip Step-by-Step

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Step 1 – Roast the Veggies

    In a small bowl, combine corn and red peppers. Drizzle with olive oil, and season with salt and pepper; toss to coat. Roast, uncovered, about 10 – 15 minutes or until vegetables start to brown, stirring occasionally. Remove from oven and let it cool.

    Step 2 – Prepare the Dip

    In a medium bowl, beat the cream cheese until smooth – you can do this with an electric hand mixer or by hand with a spatula. Add mayonnaise and sour cream; mix to combine. Stir in roasted vegetables, cheese, crab meat, green onions, and garlic powder. Transfer mixture to prepared dish.

    Step 3 – Bake

    Bake for about 20 minutes or until bubbly around the edges. Serve warm with slices of bread, crackers, tortillas, or pita chips.

    baked crab dip with roasted veggies in a cast iron skillet.

    Recipe Tips

    1. Room Temperature Ingredients: To achieve a smooth and consistent texture, allow cream cheese, mayonnaise, and sour cream to come to room temperature before mixing.
    2. Gentle Folding: When incorporating the crabmeat, gently fold to maintain those glorious lump textures for a delightful mouthfeel.
    3. Customize Heat Levels: Adjust the spice by controlling the amount of jalapeño-infused Monterey Jack. Spice enthusiasts can add ½ – 1 teaspoon hot sauce or more to taste the dip mixture.
    4. Cream Cheese: Make sure you’re using a brick of cream cheese, not a cream cheese spread.

    Variations, Substitutions & Additions

    • Feel free to experiment with additional ingredients like diced tomatoes or artichoke hearts.
    • Swap out frozen corn for fresh corn kernels for an extra crunch.
    • If Monterey Jack with jalapeño is too spicy, opt for plain Monterey Jack or cheddar cheese.
    • Add one teaspoon of hot sauce for an extra kick! And/or two teaspoons of Old Bay for a spicier kick.

    Storing and Freezing Instructions

    Leftover crab dip will stay well, covered in the fridge, for up to 5 days. Rewarm in the microwave. Unfortunately, due to the dairy content, freezing is not recommended.

    Frequently Asked Questions

    Can I prepare this dip in advance?

    Absolutely! The flavors meld even better when allowed to chill in the fridge for a few hours before serving.

    Can I use imitation crabmeat?

    While natural lump crabmeat is recommended for the best flavor, imitation crab can be used as a budget-friendly alternative.

    crab with with roasted veggies close up.

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    baked crab dip with roasted veggies in a cast iron skillet with cracker and chips on the side.

    Easy Crab Dip

    64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero

    This Crab Dip recipe is so good and flavourful! With its effortless preparation, rich texture, and the addition of delicious roasted veggies, this Easy Crab Dip is a guaranteed crowd-pleaser.

    Prep Time 10 minutes

    Cook Time 35 minutes

    Total Time 45 minutes

    Servings 6 servings

    Instructions 

    Roast the Veggies:

    • Preheat oven to 425º F (220º C). Line a baking tray or a shallow baking dish with aluminum foil and lightly coat with nonstick cooking spray; set aside.

    • In a small bowl combine corn and sweet pepper. Drizzle with olive oil, and season with salt and pepper; toss to coat. Roast, uncovered, about 10 – 15 minutes or until vegetables start to brown, stirring occasionally. Remove from oven and let it cool.

    Make the Dip:

    • Reduce oven temperature to 375º F (190º C). Lightly grease a 9″ pie dish or similar size baking pan, such a quiche dish or iron skillet. Set aside.

    • In a medium bowl, beat the cream cheese unitl smooth – you can do this with a electric hand mixer or by hand with a spatula. Add mayonnaise and sour cream; mix to combine. Stir in roasted vegetables, cheese, crab meat, green onions, and garlic powder. Transfer mixture to prepared dish.

    • Bake about 20 minutes or until bubbly around edges.

    • Serve warm, with slices of bread, crackers, tortilla or pita chips.

      Store: Leftover crab dip will stay well, covered in the fridge, for up to 5 days. Rewarm in the microwave. Unfortunately, due to the dairy content, freezing is not recommended. Make-Ahead Instructions: Crab dip can be prepared one day ahead of time, stored, covered in the fridge, and then baked according to instructions. Recipe Tips
    • Room Temperature Ingredients: To achieve a smooth and consistent texture, allow cream cheese, mayonnaise, and sour cream to come to room temperature before mixing.
    • Gentle Folding: When incorporating the crabmeat, gently fold to maintain those glorious lump textures for a delightful mouthfeel.
    • Customize Heat Levels: Adjust the spice by controlling the amount of jalapeño-infused Monterey Jack. Spice enthusiasts can add ½ – 1 teaspoon hot sauce or more to taste the dip mixture.
    • Cream Cheese: Make sure you’re using a brick of cream cheese, not a cream cheese spread.
      Variations, Substitutions & Additions:
    • Feel free to experiment with additional ingredients like diced tomatoes or artichoke hearts.
    • Swap out frozen corn for fresh corn kernels for an extra crunch.
    • If Monterey Jack with jalapeño is too spicy, opt for plain Monterey Jack or cheddar cheese.
    • Add one teaspoon of hot sauce for an extra kick! And/or two teaspoons of Old Bay for a spicier kick.
      ★ Did you make this recipe? Don’t forget to give it a star rating below! Read the whole post for more tips, tricks, and more. Please note that nutritional information is a rough estimate, and it can vary depending on the products used.    

    Nutrition

    Calories: 414kcalCarbohydrates: 11gProtein: 19gFat: 33gSaturated Fat: 14gPolyunsaturated Fat: 7gMonounsaturated Fat: 9gTrans Fat: 0.02gCholesterol: 90mgSodium: 795mgPotassium: 349mgFiber: 1gSugar: 3gVitamin A: 1569IUVitamin C: 39mgCalcium: 222mgIron: 1mg

    Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group

    Course Appetizer

    Cuisine American

    Calories 414

    Keyword corn crab roasted

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  • Eggless Ricotta Stuffed Shells

    Eggless Ricotta Stuffed Shells

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    These Eggless Ricotta Stuffed Shells are not only simple, but they are delicious! Jumbo pasta shells stuffed with tons of cheese, topped with marinara, and baked to bubbly goodness. This vegetarian dinner is ready in 45 minutes or less!

    Eggless Ricotta Stuffed Shells: A Culinary Hug in Every Bite!

    Regarding family favorite meals, Italian dishes are often at the top of the list. Eggless Ricotta Stuffed Shells are no exception. My eggless version of this classic dish is easy, cheesy, and so delicious!

    How does this sound? Jumbo pasta shells stuffed with ricotta, mozzarella, and parmesan cheese. Topped with homemade marinara and baked until tender and gooey. Served with fresh basil! We love it so much that I also have a fall version…check out my Eggless Pumpkin Ricotta Stuffed Shells!

    This dish is sure to be a hit at your dinner table, too.

    Why I Love This Recipe

    • Easy & Quick: When it comes to weeknight dinners, the easier, the better, am I right? Most of us don’t have hours to spend creating gourmet meals that, let’s be honest, our kids probably will only pick at. And this dinner is ready in 45 minutes or less
    • Vegetarian: For our plant-based food enthusiasts, rejoice! This recipe is entirely vegetarian, proving that you don’t need meat to create a dish that’s rich in taste and satisfaction.
    • Make-Ahead Friendly: Eggless Ricotta Stuffed Shells are not only simple, but they are also a great make-ahead meal! You can prepare it and put it in the refrigerator until you’re ready to finish it, or you can even freeze it sans the sauce for a hectic night. Keep reading to find out exactly how to do either of these options.
    • Simple Ingredients: Gather around pantry staples and a few fresh ingredients, and you’re all set! The simplicity of this recipe doesn’t compromise on flavor. It’s a testament to the beauty of uncomplicated, quality components coming together in harmony.
    • Satisfying: Craving a hearty, satisfying meal? Look no further. These stuffed shells are a culinary hug on a plate. Perfect for weeknight dinners or when you need a comforting dish to lift your spirits.
    • Kids-Friendly: Say goodbye to dinner dilemmas! These Eggless Ricotta Stuffed Shells are not just a treat for adults but a hit with the little ones, too. The pasta shells act as cozy blankets for the cheesy goodness inside, making it a family-friendly favorite that even the pickiest eaters won’t be able to resist.

    Ingredients You’ll Need

    Scroll down to the complete recipe for the full list of amounts needed for Eggless Ricotta Stuffed Shells. You’ll need:

    Eggless Ricotta Stuffed Shells ingredients
    • Jumbo pasta shells (about 1 box of 12 oz – 340 g)
    • Olive oil
    • Whole milk ricotta cheese
    • Mozzarella cheese
    • Garlic
    • Pecorino romano or parmesan cheese
    • All-purpose flour
    • Dried parsley
    • Dried basil
    • Dried oregano
    • Kosher salt
    • Black pepper
    • Marinara sauce
    • Fresh basil chopped (optional)

    Step By Step Recipe Photo Tutorial

    1 – Cook the jumbo pasta shells until al dente

    Cook pasta shells according to package directions. Drain and drizzle with a little extra virgin olive oil. 

    How to Make Eggless Ricotta Stuffed Shells step 1
    How to Make Eggless Ricotta Stuffed Shells step 2

    2 – Combine the eggless ricotta cheese filling

    Place the ricotta, 1 cup mozzarella cheese, garlic, pecorino or parmesan, flour, parsley, basil, oregano, salt, and pepper in a bowl and mix until well combined.

    How to Make Eggless Ricotta Stuffed Shells step 3
    How to Make Eggless Ricotta Stuffed Shells step 4

    3 – Stuff your cooked shells with the cheese filling

    To simplify this process, try piping it in rather than stuffing it by hand. Scroll down to the quick tips for more details.

    How to Make Eggless Ricotta Stuffed Shells step 5
    How to Make Eggless Ricotta Stuffed Shells step 6
    How to Make Eggless Ricotta Stuffed Shells step 7
    How to Make Eggless Ricotta Stuffed Shells step 8

    4 – Assemble & Bake

    • Pour the marinara sauce on the bottom.
    • Fill each shell with the ricotta mixture.
    • Arrange shells in baking dishes.
    • Sprinkle the remaining mozzarella cheese on top, cover with foil, and bake!
    How to Make Eggless Ricotta Stuffed Shells step 9
    How to Make Eggless Ricotta Stuffed Shells step 10
    How to Make Eggless Ricotta Stuffed Shells step 11
    How to Make Eggless Ricotta Stuffed Shells step 12
    How to Make Eggless Ricotta Stuffed Shells step 13

    Quick Tips for Eggless Ricotta Stuffed Shells

    • Depending on the brand, a 12oz box of jumbo pasta shells contains approximately 25-30 shells. Cook a couple of extra shells in case a few shells break or tear while the pasta cooks.
    • Once shells are cooked to al dente, drain the hot water, then fill the pot with cold water. This stops the cooking process and keeps the pasta from sticking together.
    • To easily stuff the cooked pasta shells, Place the cheese stuffing mixture in a large zip-top bag or a piping bag, cut the tip of the bag off, and then stuff the cheese into your shells — It couldn’t be easier or more mess-free!
    • Add spinach (about two cups) to the ricotta filling for extra nutrition if desired. See recipe notes for details.
    • To save some time, you can use store-bought marinara sauce. But if you have a homemade sauce that your family loves, that works just as well!
    Eggless Ricotta Stuffed Shells in a white casserole with chopped basil

    Storing & Freezing Instructions

    To store leftovers, tightly cover the shells in the refrigerator for up to three days.

    To freeze, simply cook the shells and stuff them. Do not cover in marinara! Place the complete shells on a tray and freeze completely. Once completely frozen, place the shells in a large zip-top freezer bag and freeze for up to two months. Don’t forget to label your freezer bag with the date you froze the shells and what is in it!

    Ready to eat your frozen pasta shells?  Add your marinara to a baking dish. Place the frozen shells on top and add more marinara sauce on top, if desired.  Bake at 375º F, covered with aluminum foil for 30 minutes. Then remove the foil and bake until the cheese is lightly browned and bubbly.

    To reheat, warm small portions in the microwave or oven until roll-ups are heated and the cheese melts.

    Eggless Ricotta Stuffed Shells in a white casserole in a serving spoon

    Frequently Asked Questions

    What pasta brand does not contain eggs?

    My favorite egg-free pasta brands are 365 Whole Foods, Colavita, and DeCecco.  Walmart and Wegman’s brands generally do not contain eggs either; however, I highly recommend checking labels all the time because, once in a while, they’re in a shared facility. For this recipe, I used Wegman’s Jumbo Pasta Shells. 

    How can I reheat leftovers?

    I recommend using the microwave for a small portion, or the oven if you are reheating the whole casserole.

    Can I prepare the filling in advance?

    Certainly! Mix up the ricotta filling a day ahead and refrigerate until ready to use.

    Can I use gluten-free pasta?

    Absolutely! Choose your favorite gluten-free pasta to make this recipe suitable for those with dietary restrictions.

    Eggless Ricotta Stuffed Shells on a plate showing creamy filling

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    Eggless Ricotta Stuffed Shells in a white casserole

    Eggless Ricotta Stuffed Shells

    64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero

    These Eggless Ricotta Stuffed Shells are not only simple, but they are delicious! Jumbo pasta shells stuffed with tons of cheese, topped with marinara and baked to bubbly goodness. This vegetarian dinner is ready in 45 minutes or less!

    Prep Time 15 minutes

    Cook Time 30 minutes

    Total Time 45 minutes

    Servings 6 servings (5 stuffed shell per serving)

    Instructions 

    • Preheat oven to 350º F (180º C).

    • Cook pasta shells according to package directions (do not overcook – cook just until al dente). Drain, rinse with cold water, and then drizzle with a little extra virgin olive oil. Set aside.

    • Place the ricotta, 1 cup mozzarella cheese, garlic, pecorino or parmesan, flour, parsley, basil, oregano, salt, and pepper in a bowl and mix until well combined.

    • Pour the marinara sauce on the bottom of a 9×13 baking dish. Note: you can also add half of the marinara sauce on the bottom of the dish and the other half over the stuffed shells.

    • Fill each shell with the ricotta mixture. Arrange shells in baking dishes. Sprinkle the remaining cup of mozzarella cheese on top.

    • Cover with aluminum foil and bake for 25 – 30 minutes. Remove foil and broil for 2-4 minutes until cheese is lightly browned and bubbly. Remove from the oven and garnish with fresh basil to serve.

      Jumbo Shells: A 12 oz box of jumbo pasta shells contains approximately 25-30 shells.; depends on the brand you are using. What pasta brand does not contain eggs? My favorite egg-free pasta brands are 365 Whole Foods, Colavita, and DeCecco.  Walmart and Wegman’s brands generally do not contain eggs either; however, I highly recommend checking labels all the time because, once in a while, they’re in a shared facility. For this recipe, I used Wegman’s Jumbo Pasta Shells.  Spinach: If desired, can add 2 cups of fresh or frozen spinach to the ricotta filling. If using fresh, steam or sauté just until wilted, squeeze dry with paper towels and chop. If using frozen, thaw it out first and drain, then dab dry with paper towels and add it to the ricotta mixture. To store leftovers, tightly cover the shells in the refrigerator for up to three days. To Freeze, simply cook the shells and stuff them. Do not cover in marinara! Place the complete shells on a tray and freeze completely. Once completely frozen, place the shells in a large zip-top freezer bag and freeze for up to two months. Don’t forget to label your freezer bag with the date you froze the shells and what is in it! Ready to eat your frozen pasta shells?  Add your marinara to a baking dish. Place the frozen shells on top and add more marinara sauce on top, if desired.  Bake at 375º F, covered with aluminum foil for 30 minutes. Then remove the foil and bake until the cheese is lightly browned and bubbly. To Reheat: Warm small portions in the microwave or oven until it’s heated and the cheese melts. Quick Tips for Eggless Ricotta Stuffed Shells
    • Depending on the brand, a 12oz box of jumbo pasta shells contains approximately 25-30 shells. Cook a couple of extra shells in case a few shells break or tear while the pasta cooks.
    • Once shells are cooked to al dente, drain the hot water, then fill the pot with cold water. This stops the cooking process and keeps the pasta from sticking together.
    • To easily stuff the cooked pasta shells, Place the cheese stuffing mixture in a large zip-top bag or a piping bag, cut the tip of the bag off, and then stuff the cheese into your shells — It couldn’t be easier or more mess-free!
    • If desired, add spinach (about two cups) to the ricotta filling for extra nutrition. See the recipe notes above for details.
    • To save some time, you can use store-bought marinara sauce. But if you have a homemade sauce that your family loves, that works just as well!
      ★ Did you make this recipe? Don’t forget to give it a star rating below!   Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

    Nutrition

    Calories: 701kcalCarbohydrates: 57gProtein: 38gFat: 36gSaturated Fat: 20gCholesterol: 112mgSodium: 1528mgPotassium: 742mgFiber: 4gSugar: 8gVitamin A: 1561IUVitamin C: 9mgCalcium: 637mgIron: 3mg

    Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group

    Course Main Course

    Cuisine Italian

    Calories 701

    Keyword dinner easy eggfree Eggless pasta ricotta stuffedshells


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    Oriana Romero
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  • Super Creamy Baked Mac and Cheese (Easy)

    Super Creamy Baked Mac and Cheese (Easy)

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    By: Oriana Romero  /  Published:   /  Leave a comment

    This Baked Mac and Cheese recipe is pure cheesy goodness! Perfect for a comforting dinner or as a special side dish. Plus, it’s a breeze to whip up using everyday ingredients. The recipe includes tips, tricks, and photos for making PERFECT baked mac and cheese.

    Super Creamy Baked Mac and Cheese: A Cheesy Delight!

    Welcome to the world of comforting, soul-soothing goodness! Are you ready to embark on a journey filled with creamy indulgence and tantalizing flavors?

    Say hello to our Super Creamy Baked Mac and Cheese recipe!

    You’ve gotta try this Baked Mac and Cheese recipe – it’s all about that cheesy bliss! Whether you’re craving a cozy dinner or need an epic side dish, this recipe’s got your back. Plus, it’s a breeze to whip up using everyday ingredients. I’ve got all the hacks, secrets, and pics you need to nail that PERFECT baked mac and cheese. Trust me, it’s a game-changer!

    What To Love About This Recipe

    Let’s dive into why this mac and cheese recipe is an absolute winner:

    • Easy to Make: Simple steps and minimal effort make this dish a go-to for both novice cooks and seasoned chefs.
    • Fulfilling: With its rich, creamy texture and delightful cheesiness, it’s a dish that satiates both hunger and comfort cravings.
    • Flavorful: The blend of medium-sharp cheddar, raclette, or Gruyère cheese and a dash of spices creates a burst of flavor in every bite.
    • Simple Ingredients: With pantry staples like elbow macaroni, butter, flour, milk, and cheese, this recipe keeps it straightforward yet incredibly delicious.
    • Kid-Friendly: Perfect for pleasing the little one’s taste buds while still satisfying the grown-ups.
    cremiest baked mac and cheese in a baking dish on a marble surface.

    Ingredients You’ll Need, Substitutions & Notes

    Ingredients needed to make mac and cheese over a marble surface.

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    • Elbow Macaroni: The base of our dish, these pasta shapes are perfect for trapping the creamy cheese sauce.
    • Medium-Sharp Cheddar Cheese: Adds a bold, tangy flavor and ensures a gooey texture to the dish.
    • Second Cheese Choice: Combining two types of cheese contributes to creating a balanced and complex flavor profile and elevates the creaminess. I like to use Raclette or Gruyère Cheese for my second cheese choice. However, you can use any melty cheese you like. Read below for the best cheese options to make mac and cheese.
    • Butter: Essential for creating a roux, adding richness, and aiding in thickening the sauce.
    • All-Purpose Flour: Helps in thickening the cheese sauce to a velvety consistency.
    • Whole Milk & Heavy Cream: Combining these dairy wonders results in a luxuriously creamy sauce.
    • Seasonings: You’ll need dry mustard, salt, black pepper, and paprika. These spices add depth, enhance flavors, and provide a subtle kick to the dish.

    Best Cheese Options to Make Mac and Cheese

    When it comes to making mac and cheese, the choice of cheese significantly influences the dish’s flavor, creaminess, and overall appeal. Optimal cheese selection can provide depth and complexity to this classic comfort food. Here are my favorite cheese options when making mac and cheese:

    1. Cheddar Cheese: Sharp or extra-sharp cheddar is a popular choice for mac and cheese due to its robust flavor. It melts well and contributes a tangy, slightly nutty taste to the dish. You can also blend different ages of cheddar for a more complex flavor profile.
    2. Raclette Cheese: With a creamy texture and a slightly sweet and nutty flavor, raclette cheese melts beautifully and adds a luxurious creaminess to mac and cheese.
    3. Gruyère Cheese: Gruyère adds a rich, nutty flavor and has excellent melting properties. When combined with other cheeses, it can enhance the creaminess and elevate the overall taste of the dish.
    4. Fontina Cheese: Fontina is known for its mild, buttery taste and melts smoothly, contributing to a velvety texture. It pairs well with other cheeses and can add a lovely creaminess to the sauce.
    5. Parmesan Cheese: Adding Parmesan to the mix brings a sharp, salty flavor that complements other milder cheeses. It contributes depth and complexity to the overall taste of the dish.
    6. Moisture-Rich Cheeses: Cheeses with higher moisture content like Monterey Jack, Colby Jack, or even cream cheese can enhance the creaminess of the sauce.
    7. Smoked Cheese Varieties: Smoked cheeses like smoked Gouda or smoked cheddar can impart a delightful smoky flavor to your mac and cheese, adding a unique twist to the classic dish.
    8. Blue Cheese (for a Twist): For those seeking an adventurous flavor, a small amount of blue cheese can bring a bold and tangy kick to the dish.
    9. Other Cheeses: Don’t hesitate to experiment with different cheeses based on your preferences. Gouda, Havarti, Asiago, or even a touch of Brie can offer interesting flavor profiles to your mac and cheese.

    Recipe Tips

    • Pasta: Slightly undercooking the pasta by a minute or two ensures it reaches the perfect texture and consistency after baking. It allows the pasta to maintain its shape, texture, and ability to absorb the cheesy goodness of the sauce without becoming overcooked or mushy during the baking process, resulting in a more enjoyable and well-balanced mac and cheese dish.
    • Use freshly shredded cheese: Grate your cheese for the best results. Pre-shredded cheese usually contains additives like anti-caking agents to prevent clumping in the packaging, which can affect its melting properties. As a result, freshly grated cheese creates a creamier and more consistent sauce when used in dishes like mac and cheese.
    • Avoid overbaking: To retain the creamy texture, refrain from leaving it in the oven too long.
    • Broil for 2-3 minutes: Achieve that irresistible golden cheesy top by broiling the dish at the end.
    • Experiment with cheese: Mix and match your favorite cheeses to create your unique flavor profile.

    How to NAIL that smooth, dreamy cheese sauce

    The type of cheddar you choose matters. Go for a top-notch aged cheddar for a richer taste and silky texture. Cheaper, milder cheddars might lack flavor and end up a bit gritty.

    Freshly grated cheese is the MUST here. Skip the pre-shredded stuff from the store – grating it fresh makes all the difference. Trust me, it melts like a dream and blends evenly into the sauce.

    Give your cheese a breather. I always grate it first thing, then let it come to room temp while I work on the white sauce. That way, it’s all cozy and ready to go when it’s cheese time.

    Control the heat. To get that cheese to melt like a pro, keep the temperature low and steady (just like we prepped it and let it chillax earlier). When it’s go-time to add the cheese, take the sauce off the heat – it only needs to be warm enough to get that cheese melting. Keep it chill once the cheese is in.

    Don’t over-stir! Once it’s all melted and glorious, don’t go crazy with the stirring. Mix in the noodles pronto, assemble it all in the pan, and pop it in the oven – that’s the ticket to cheesy perfection!

    a serving spoon with the cremiest baked mac and cheese ever!

    Stovetop Version

    Don’t want to bake? Follow the recipe exactly, skip the baking part, and serve immediately. Make sure you boil your pasta as instructed in the packaging, and you’ll only need about 4 cups of cheese total.  There is no need to layer the pasta and cheese; just add all the cheese to the sauce, then combine it with the pasta.

    Mac and Cheese Variations

    • Bacon: Crispy bacon crumbles add a smoky, savory punch to your mac and cheese. Simply cook bacon until crispy, then crumble it on top for that extra indulgence.
    • Diverse Toppings: Explore toppings like breadcrumbs, herbs, or even caramelized onions for a flavor boost.
    • Swapping Cheeses: Experiment with cheeses like mozzarella, gouda, or smoked gouda.
    • Herbs: Fresh or dried herbs like parsley, thyme, or rosemary can impart a burst of freshness and aroma. Chop them finely and sprinkle over the baked mac and cheese just before serving.
    • Caramelized Onions: Sautéed onions bring a sweet and savory dimension. Slow-cooked until golden brown and slightly caramelized, they add depth of flavor to every bite.
    • Spicy Kick: For those who love heat, add sliced jalapeños, red pepper flakes, or a drizzle of hot sauce to give your mac and cheese a spicy twist.
    • Truffle Infusion: Indulge in luxury by drizzling truffle oil or sprinkling truffle salt over the mac and cheese. It elevates the dish with its distinctive, earthy flavor.

    My Favorite Toppings for Baked Mac and Cheese (2 Ways)

    Toppings can take baked mac and cheese from delicious to extraordinary, adding layers of flavor, texture, and visual appeal. Here are some fantastic options to elevate your mac and cheese game:

    1 – Classic Breadcrumb Crunch: A classic choice! Mix breadcrumbs with melted butter or olive oil for a crispy, golden topping. Panko breadcrumbs seasoned with herbs or Parmesan cheese create an extra crunchy texture. Here is how I make it:

    • 2 tablespoons (30 g) unsalted butter, melted (or olive oil)
    • 2/3 cup panko breadcrumbs
    • 1/4 teaspoon salt
    • Pinch of black pepper

    Melt the butter in a small skillet over medium-high heat. Stir in the breadcrumbs. Cook while stirring until the breadcrumbs are light golden brown. Season with salt and pepper to taste if desired.

    2 – Crackers Topping: Toppings made with crackers add a delightful crunch and flavor contrast to mac and cheese. You can use Saltines, Ritz, Club, or Town House.

    • 4 tablespoons unsalted butter, melted
    • 1 cup panko crumbs
    • 1 cup roughly crushed crackers
    • 1/3 cup grated Parmesan cheese

    Melt the butter in a small skillet over medium-high heat. Stir in the panko crumbs and crushed crackers. Cook while stirring until the breadcrumbs are light golden brown. Season with salt and pepper to taste if desired. Remove from heat and add the Parmesan cheese.

    Storing and Freezing Instructions

    Store: Store any leftovers in an airtight container in the refrigerator for up to three days.

    Freeze: For freezing any leftovers, transfer portions to freezer-safe bags or containers and enjoy within three months for optimal taste. Allow it to thaw overnight in the refrigerator and bake until warmed through. Please keep in mind that freezing the cheese sauce might change the texture, so your mac and cheese might not be as smooth as you expected.

    Make Ahead Instructions

    Make Ahead: You can make this creamy baked mac and cheese recipe 1-2 days ahead of time. Prepare the recipe as directed, let it cool completely, cover it with foil, and transfer it to the refrigerator for up to 2 days. Then, when ready to bake it, remove it from the fridge, let it come to room temperature, and bake.

    Freeze the Whole Pan Before Baking: Make the entire dish, but freeze before baking.  Allow it to cool completely in the pan, cover it well with plastic wrap and foil, and store it in the freezer for 2-3 months.  Allow it to thaw overnight in the refrigerator and bake until warmed through and the cheese is bubbly on top. Please keep in mind that freezing the cheese sauce might change the texture, so your mac and cheese might not be as smooth as you expected.

    How to Reheat Mac and Cheese

    Reheating mac and cheese while maintaining its creamy texture and cheesy goodness can be achieved with a few simple methods. Regardless of the method you choose, adding a bit of extra moisture (milk or cream) can help retain the creaminess of the mac and cheese. Avoid overheating, as it can cause the dish to become dry or lose its original texture.

    Here are the best ways to reheat your beloved mac and cheese:

    Oven Method:

    Preheat your oven to around 350°F (180°C). Place the mac and cheese in an oven-safe dish. Add a milk or cream splash to restore moisture if it seems a bit dry. Cover the dish with foil to prevent excessive drying while allowing the heat to warm the dish evenly. Heat in the oven for about 15-20 minutes or until it’s thoroughly warmed. Remove the foil for the last few minutes to allow the top to crisp up slightly.

    Stovetop Reheating (my fave):

    Use a non-stick skillet or saucepan on low to medium heat. Add about 1/4 cup of milk or cream per serving. Place the mac and cheese in the skillet and stir frequently to distribute heat evenly. Cover the pan occasionally to help create steam and retain moisture. Heat until the mac and cheese is warmed through.

    Microwave Method:

    While this is the quickest option, it requires a bit more attention to prevent drying out. First, place the mac and cheese in a microwave-safe container. Add about 1/4 cup of milk or cream per serving and mix it in to revive moisture. Microwave in short intervals, stirring between each session. This helps distribute the heat evenly and prevents hot spots. Check the consistency and heat frequently until it’s thoroughly warmed.

    Regardless of the method you choose, adding a bit of extra moisture (milk or cream) can help retain the creaminess of the mac and cheese. Avoid overheating, as it can cause the dish to become dry or lose its original texture.

    Frequently Asked Questions

    What is Raclette cheese?

    Raclette is a type of Swiss cheese that is great for melting. While this makes it a favorite for the modern fondue pot, pouring melted Raclette over food actually dates back to the 13th century! This semi-soft cheese is made from raw cow’s milk and then aged for 6 months to produce a rich, fruity, savory flavor. 

    What is the best cheese for homemade Mac and Cheese?

    The best cheese for homemade Mac and Cheese is usually a combination of cheeses. We love Cheddar and Raclette cheeses together, but nutty Gruyere is also easy to melt. Other classics include Mozzarella, Gouda, Smoked Gouda, Swiss, Monterey Jack, Colby, and Colby Jack cheeses.

    Can I use gluten-free pasta for this recipe?

    Absolutely! You can substitute with your favorite gluten-free pasta without compromising on flavor.

    How can I make this dish more spicy?

    Add a pinch of cayenne pepper or red pepper flakes to dial up the heat according to your preference.

    cremiest baked mac and cheese in a bowl sprinkled with pepper.

    More Pasta Recipes You’ll Love!

    Recipe Card 📖

    cremiest baked mac and cheese in a bowl sprinkled with pepper over a marble surface.

    Super Creamy Baked Mac and Cheese

    64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero

    This Baked Mac and Cheese recipe is pure cheesy goodness! Perfect for a comforting dinner or as a special side dish. Plus, it’s a breeze to whip up using everyday ingredients. The recipe includes tips, tricks, and photos for making PERFECT baked mac and cheese.

    Prep Time 20 minutes

    Cook Time 15 minutes

    Total Time 35 minutes

    Servings 8 servings

    Ingredients 

    Classic Breadcrumb Topping (optional)

    Instructions 

    • Preheat the oven to 325° F (165°C). Grease a 3 qt  (9×13-inch) baking dish and set aside.

    • Fill a large pot about three-fourths full with water, and bring to a boil over medium-high heat. Season generously with salt. When the water is boiling, add the elbow macaroni. Cook according to the package directions, subtracting 1 to 2 minutes from the suggested time. Don’t overcook because the pasta will finish cooking in the oven. Drain well and set aside.

    • In a medium bowl, combine the sharp cheddar cheese and raclette or Gruyère cheese. Set aside.

    • To the same pot over medium heat, melt the butter. Add the flour and quickly whisk. Cook for about 1 – 2 minutes, whisking frequently.

    • While constantly whisking, add in half of the milk. Stir until it begins to thicken, and then add the rest of the milk, all the heavy whipping cream, mustard, 1 ½ teaspoon salt, black pepper and paprika. Continue to stir and heat until the mixture is glossy and lightly thickened.

    • Turn off the heat and whisk in half the cheese mixture. Continuously stir for 3 – 4 minutes, or until the cheese is completely melted and the sauce is glossy.

    • Gently fold the cooked macaroni into the cheese mixture; mix until completely coated with the cheese. Pour half of the cheesy pasta evenly into the prepared pan. Add half the remaining cheese mixture, followed by the other half of the cheesy pasta, and finally top with the remaining cheese mixture.

    • Bake for 13 – 15 minutes or until bubbly and melted. The last 2 minutes, turn on the broiler and lightly brown the top to your liking. Serve immediately while hot.

    For the Topping (optional)

    • Melt the butter in a small skillet over medium-high heat.Stir in the breadcrumbs. Cook while stirring until the breadcrumbs are light golden brown. Season with salt and pepper to taste if desired. Add the topping mixture to the mac and cheese just before baking. Read more topping ideas in the blog post.

      Cheese: For this recipe, I used Cheddar and Raclette cheese. You most likely can find Raclette cheese in Whole Foods or any other gourmets grocery store or online here. The raclette cheese I used came sliced, so I just took the slices and shredded them.  Store: Store any leftovers in an airtight container in the refrigerator for up to three days. Freeze: For freezing any leftovers, transfer portions to freezer-safe bags or containers and enjoy within three months for optimal taste. Allow it to thaw overnight in the refrigerator and bake until warmed through. Please keep in mind that freezing the cheese sauce might change the texture, so your mac and cheese might not be as smooth as you expected. Make Ahead: You can make this creamy baked mac and cheese recipe 1-2 days ahead of time. Prepare the recipe as directed, let it cool completely, cover it with foil, and transfer it to the refrigerator for up to 2 days. Then, when ready to bake it, remove it from the fridge, let it come to room temperature, and bake. Freeze the Whole Pan Before Baking: Make the entire dish, but freeze before baking.  Allow it to cool completely in the pan, cover it well with plastic wrap and foil, and store it in the freezer for 2-3 months.  Allow it to thaw overnight in the refrigerator and bake until warmed through and the cheese is bubbly on top. Please keep in mind that freezing the cheese sauce might change the texture, so your mac and cheese might not be as smooth as you expected. Stovetop Version: Don’t want to bake? Follow the recipe exactly, skip the baking part, and serve immediately. Make sure you boil your pasta as instructed in the packaging, and you’ll only need about 4 cups of cheese total.  There is no need to layer the pasta and cheese; just add all the cheese to the sauce, then combine it with the pasta. Reheat Mac and Cheese:
    • Oven Method: Preheat your oven to around 350°F (180°C). Place the mac and cheese in an oven-safe dish. Add a milk or cream splash to restore moisture if it seems a bit dry. Cover the dish with foil to prevent excessive drying while allowing the heat to warm the dish evenly. Heat in the oven for about 15-20 minutes or until it’s thoroughly warmed. Remove the foil for the last few minutes to allow the top to crisp up slightly.
    • Stovetop Reheating (my fave): Use a non-stick skillet or saucepan on low to medium heat. Add about 1/4 cup of milk or cream per serving. Place the mac and cheese in the skillet and stir frequently to distribute heat evenly. Cover the pan occasionally to help create steam and retain moisture. Heat until the mac and cheese is warmed through.
    • Microwave Method: While this is the quickest option, it requires a bit more attention to prevent drying out. First, place the mac and cheese in a microwave-safe container. Add about 1/4 cup of milk or cream per serving and mix it in to revive moisture. Microwave in short intervals, stirring between each session. This helps distribute the heat evenly and prevents hot spots. Check the consistency and heat frequently until it’s thoroughly warmed.
      Recipe Tips:
    • Pasta: Slightly undercooking the pasta by a minute or two ensures it reaches the perfect texture and consistency after baking. It allows the pasta to maintain its shape, texture, and ability to absorb the cheesy goodness of the sauce without becoming overcooked or mushy during the baking process, resulting in a more enjoyable and well-balanced mac and cheese dish.
    • Use freshly shredded cheese: Grate your cheese for the best results. Pre-shredded cheese usually contains additives like anti-caking agents to prevent clumping in the packaging, which can affect its melting properties. As a result, freshly grated cheese creates a creamier and more consistent sauce when used in dishes like mac and cheese.
    • Avoid overbaking: To retain the creamy texture, refrain from leaving it in the oven too long.
    • Broil for 2-3 minutes: Achieve that irresistible golden cheesy top by broiling the dish at the end.
    • Experiment with cheese: Mix and match your favorite cheeses to create your unique flavor profile.
      Read the whole post for more tips and tricks, variations, step-by-step photos, and more.   ★ Did you make this recipe? Don’t forget to give it a star rating below!

     

    Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

    Nutrition

    Calories: 848kcalCarbohydrates: 57gProtein: 37gFat: 52gSaturated Fat: 31gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 156mgSodium: 1260mgPotassium: 362mgFiber: 2gSugar: 6gVitamin A: 1628IUVitamin C: 0.02mgCalcium: 945mgIron: 1mg

    Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group

    Course dinner

    Cuisine American

    Calories 848

    Keyword pasta recipe

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  • Eggless Lentil Patties

    Eggless Lentil Patties

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    These lentil patties are eggless, healthy, easy to make, and delicious! Perfect when you only have 15 minutes to cook but still want a hearty and satisfying meal.

    Eggless Lentil Patties Recipe

    I was planning on publishing this recipe for “Meatless Monday” but life got complicated, and I couldn’t make it. So… please pretend that there is something like “Meatless Thursday”.

    Meet my Eggless Lentil Patties … They are super tasty, delicious, and easy to make!

    Everyone liked them. They’re crunchy and golden-brown on the outside, tender on the inside, and with an earthy-nutty flavor. I have to admit that I didn’t expect them to be SO delicious!

    These patties need some binder to get well-formed and solid. I used a flax-egg because of my daughter’s egg allergy, but you can use a regular egg if you don’t have any food restriction.

    Lentil Patties-1

    Eggless Lentil Patties Ingredients

    Amounts are included in the printable recipe below (scroll down). You’ll need:

    • Cooked lentils
    • Breadcrumbs
    • Onion
    • Cilantro leaves
    • Garlic powder
    • Cayenne pepper
    • Salt to taste
    • 1 flax egg or 1 egg if you are not egg-restricted
    • Olive oil

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Lentil Patties-2

    These patties are a great option for a weeknight-healthy dinner. They freeze beautifully. So you can make them during the weekend then freeze them for later use. So easy!

    STORING EGGLESS LENTILS PATTIES

    Let the cooked patties cool completely, then transfer to an air-tight container and refrigerated for up to 5 days or freeze them for up to a month.

    HOW TO SERVE EGGLESS LENTILS PATTIES

    Serve them on top lettuce leaves, or tucked into pita pockets with a big dollop of yogurt sauce.

    Lentil Patties - Mommyhood's Diary

    Eggless Lentil Patties

    Oriana Romero

    These eggless lentil patties are healthy, easy to make, and delicious! Perfect when you only have 15 minutes to cook, but still want a hearty and satisfying meal.

    Prep Time 5 minutes

    Cook Time 10 minutes

    Total Time 15 minutes

    Servings 6 patties

    Instructions 

    Make the Lentils Patties:

    • Mix cooked lentils, breadcrumbs, onion, cilantro, garlic powder, cayenne pepper, salt, and flax egg in a medium bowl.

    • Place half of the mixture in a small food processor and process until it has a paste consistency. Combine with another half of the mixture.

    • Shape mixture into six 3-inch patties. Notes: I like to use a 1/4 cup to divide the mixture into 6 equal portions.

    • Heat the olive oil in a skillet over medium heat. Cook the patties for 2-3 minutes on each side or until golden brown. Or bake at 375º F for about 15 – 20 minutes, gently flipping at the halfway mark. 

    • Serve with Greek Sauce and greens, if desired.
      LENTILS: I like to use brown lentils for this recipe. You can either use canned lentils (the easy way) or cook the raw lentils yourself. To cook the raw lentils, place 1/2 cup of lentils and 2 cups of water in a medium saucepan. Bring to a boil. Reduce heat to low and simmer for 15 minutes, or until tender but not mushy. Remove from heat and drain water. Cool until just warm.  FLAX EGG: If you don't have any food restrictions, you can use a regular egg in this recipe.  STORE: Let the cooked patties cool completely, then transfer to an air-tight container and refrigerated for up to 5 days or freeze them for up to a month. Looking for more meatless recipes?   ★ Did you make this recipe? Don't forget to give it a star rating below! Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

    Nutrition

    Calories: 132kcalCarbohydrates: 14gProtein: 5gFat: 6gSaturated Fat: 1gCholesterol: 27mgSodium: 78mgPotassium: 175mgFiber: 3gSugar: 1gVitamin A: 200IUVitamin C: 1.8mgCalcium: 30mgIron: 1.7mg

    Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group

    Course Main Course

    Cuisine American

    Calories 132

    Keyword Eggless lentils patties

    MY PICKS FOR THIS RECIPE 2

    Love what you see? Subscribe to Mommy’s Home Cooking so you’ll never miss a recipe! Follow along on Instagram, Pinterest, Twitter, and Facebook for more fun! 

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  • Why Does My Cake Sink In The Middle After Baking?

    Why Does My Cake Sink In The Middle After Baking?

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    Have you ever wondered why your cake sinks in the middle after baking? In this post, we’ll explore the factors at play and share tips to ensure your cakes rise to perfection.

    It’s so frustrating when you pull a freshly baked cake from the oven, only to find that it sunk in the center once it cools. The sinking cake mystery is a common conundrum in the world of baking, and it can leave even the most experienced bakers scratching their heads.

    I will share my tips and insights to ensure your cakes rise to perfection every time. So, let’s demystify the art of cake baking and discover the secrets to avoiding the dreaded sunken center.

    1 – Underbaking

    The most common cause of a cake sinking in the middle is underbaking. If the cake is not cooked completely in the center, it can collapse as it cools. It’s important to follow the recommended baking time and test the cake’s doneness using a toothpick or cake tester inserted into the center. If it comes out clean or with a few crumbs, the cake is likely fully baked.

    Fix: Make sure your cake is baked ALL the way through. Check out my post about ways to test a cake to know if it is done baking! Additionally, resist the temptation to open your oven during the minimum recommended baking time specified in the recipe, as the cake’s structure is delicate. Opening the oven door can lead to a temperature drop of up to 20º, potentially causing the cake to collapse. Instead, observe the cake’s progress through the oven window until the final five minutes of baking.

    2 – Oven Temperature

    Incorrect oven temperature can lead to uneven baking and result in a cake sinking in the middle. Ensure that your oven is properly calibrated and preheated to the correct temperature, as stated in the recipe. Sudden fluctuations in temperature during baking can also cause the cake to sink.

    Fix: Place an oven thermometer in your oven so you can read the inside temperature in real-time. Make sure your oven is properly preheated before placing items inside. A hot oven will help set and rise your baked goods more effectively. Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.

    3 – Overmixing

    Overmixing the cake batter can lead to excessive air incorporation, creating an unstable structure. This can cause the cake to rise excessively and then collapse in the middle during cooling. Mix the batter just until the ingredients are incorporated to avoid overmixing.

    Fix: Mix just until you’ve evenly distributed the ingredients throughout the batter. Use a plastic spatula to scrape the sides of the bowl, and don’t forget to scrape the bottom of the bowl for any pockets of flour or other ingredients.

    4 – Leavening Agents

    Too much or too little leavening agents, such as baking powder or baking soda, can affect the rise and stability of the cake. It’s important to use the correct measurements of leavening agents specified in the recipe to achieve the desired results.

    Fix: I highly recommend using a kitchen scale to measure all your ingredients. A scale is not a big investment, but it will fundamentally change your baking results. Also, make sure your leavening agents are not expired or too old.

    5 – Opening the Oven Door

    Opening the oven door too early or frequently during baking can cause a sudden drop in temperature, affecting the cake’s structure.

    Fix: Do not open the oven door! Observe the cake’s progress through the oven window until the final five minutes of baking or until the cake is almost fully baked to prevent drastic temperature changes.

    6 – Pan Size

    Using the wrong-sized pan can impact the cake’s structure. If the pan is too small, the cake batter may overflow and cause uneven baking. If the pan is too large, the cake may not have enough support to rise properly, leading to sinking in the middle.

    Fix: Start by carefully reading the cake recipe you intend to use. Many recipes specify the required cake pan size. This information is usually found in the ingredient list or the baking instructions. If you don’t have the exact cake pan called in the recipe, my recommendation is to use one that is close in volume, which will require only a slight adjustment in baking time. Also, fill the cake pans to about two-thirds (2/3) full. This leaves enough space for the cake to rise while baking without overflowing or collapsing.

    7 – Altitude or Humidity

    High altitude or high humidity environments can affect baking outcomes. Adjustments to baking time, oven temperature, or ingredient ratios may be necessary for these conditions to prevent sinking or collapsing.

    Fix: If you are baking under these conditions, you might need to run a few tests. Keeping a baking journal to note adjustments and outcomes can be helpful for future reference. This King Arthur Baking article might be helpful.

    In conclusion, while a sinking cake can be a frustrating sight, understanding the factors at play and following best practices in baking can help you achieve cakes that rise beautifully. Whether you’re baking for a special occasion or simply indulging in a sweet treat, armed with this knowledge, your cakes are sure to be the talk of the table, with that perfect rise and taste that keeps everyone coming back for more.

    Happy baking!

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    Oriana Romero

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  • BEST Eggless Gingerbread Cookies

    BEST Eggless Gingerbread Cookies

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    Tips to Make the Best Egg-Free Gingerbread Cookies

    Measure the ingredients properly! A kitchen scale is always the best option, in my opinion, but if you don’t have a kitchen scale, be sure to use a measuring cup made for dry ingredients (NOT a liquid measuring cup), and a liquid measuring cup for liquid ingredients. Also, do NOT dip a measuring cup directly into the flour bin, or you can compact it and get up to 25% more flour; instead, use a spoon to scoop the flour into the measuring cup and then use a knife (straight-edged) to level the flour across the measuring cup.

    Don’t over-mix your cookie dough, or you will end up with a dense cookie.

    Chill the dough for 30 minutes before baking; this gives the dough a chance to firm up a little and allows the cookies to bake much better.

    Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just a few minutes, around 2. If you leave the cookies on the baking sheets for too long, they will continue cooking, and they will be hard

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  • Pie Bliss Unleashed: 7 Delicious Eggless Pie Recipes!

    Pie Bliss Unleashed: 7 Delicious Eggless Pie Recipes!

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    By: Oriana Romero  /  Published:   /  Leave a comment

    Are you ready to embark on a mouthwatering journey through the world of eggless pies? We’ve rounded up some of the most delectable egg-free pie recipes that are sure to satisfy your sweet cravings. From classic pumpkin pie to exotic key lime, we’ve got a pie for every palate. So, without further ado, let’s dig in!

    1 – Easy Eggless Pumpkin Pie 🎃

    Embrace the flavors of fall with this velvety pumpkin pie. Each bite is a warm hug from the season, complete with a buttery, flaky crust.

    two Eggless Pumpkin Pie slices on white plates over a marble surface

    2 – Eggless Pecan Pie 🌰

    Pecan perfection! Indulge in the rich, nutty goodness of this classic pecan pie without the eggs. It’s a slice of Southern charm in every bite.

    egg-free pecan pie in a pie dish over a wooden surface with a yellow kitchen towel, wooden plates and forks in the background.

    3 – Eggless Chocolate Pecan Pie 🍫

    Chocolate lovers, rejoice! This decadent pie combines the crunch of pecans with the silky smoothness of chocolate. It’s a true indulgence for your taste buds. This recipe is exclusive to my Baking Club Members.

    Eggless chocolate pecan pie slice on a plate.

    4 – Easy Eggless Key Lime Pie 🍈

    Take a trip to the tropics with the tangy and refreshing flavor of key lime. The zesty filling and graham cracker crust make it a summer sensation.

    eggless key lime pie with whipped cream and fresh lime zest on top.

    5 – Eggless Coconut Cream Pie 🥥

    Transport yourself to a tropical paradise with this luscious coconut cream pie. Creamy coconut custard meets a golden crust for a taste of the islands.

    Eggless Coconut Cream Pie sliced

    6 – Easy Eggless Sweet Potato Pie 🍠

    Sweet potatoes take center stage in this heartwarming pie. It’s like a sweet potato casserole in pie form – a delightful twist on a classic.

    slice of egg-free sweet potato pie on a plate.

    7 – No-Bake Eggless Chocolate Cream Pie 🍰

    When you crave chocolate but want to keep it cool, this no-bake chocolate cream pie is your answer. Silky, smooth, and utterly irresistible. [Link to Recipe]

    slice of No-Bake Eggless Chocolate Cream Pie on a plate

    Pie Crust Options

    Traditional Pastry Crust:

    • Made with a mix of all-purpose flour, cold butter or shortening, a bit of sugar, salt, and cold water.
    • Flaky and tender texture.
    • Perfect for both sweet and savory pies.
    unbaked homemade pie crust in a pie dish

    Graham Cracker Crust:

    • Made by crushing graham crackers and mixing them with melted butter and sugar.
    • Adds a sweet and slightly crunchy base.
    • Ideal for no-bake pies and many cheesecakes.
    How to Make Easy Graham Cracker Crust Step 4
    • It is created by crushing chocolate sandwich cookies and combining them with melted butter.
    • Adds a rich, chocolaty flavor.
    • Great for pies with chocolate or cream fillings.
    oreo pie crust in a pie dish.

    Shortbread Crust:

    • Made with a mixture of flour, butter, and sugar.
    • Has a tender, crumbly texture.
    • Excellent for tarts and pies with fruit or custard fillings.
    eggless tart crust for eggles lemon tart
    • Crushed cookies mixed with melted butter. You can use Vanilla Wafers, Ginger cookies, Biscoff, etc.
    • Provides a sweet and flavorful base.
    • Complements pies with lighter fillings.

    Press-In Crusts:

    • Made by pressing a mixture of crumbs and butter directly into the pie dish.
    • Quick and easy to prepare.
    • Suitable for various pie fillings.

    Remember, the choice of crust depends on the type of pie you’re making and your personal preferences. Each crust brings a unique element to the overall pie experience!

    Ready to elevate your dessert game? Head over to these fantastic recipes, and let the baking (and indulging) begin! Which one will you try first?

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