“healthy lifestyle nowadays easy dessert dishes”

As a result, I revel in making cupcakes at home. All kinds of cupcakes – chocolate, vanilla, pumpkin, red velvet, boozy – it’s all fair game. Below is an updated list of my 10 favorite cupcake recipes… Enjoy!
These were really nice! I thought they came out very well balanced and hopefully cooked enough (not really brown and crispy but toasted). I think adding onion powder or diced would set it off! Thank you for the recipe 
Michele – Your blog is just wonderful! I just noticed all the pumpkin recipes! Also, I am waiting for my ice cream attachment for my Kitchen Aid from Amazon any day now. My college kids and their friends will think I am the bomb. Thanks so much for sharing so many good things!
In my minds eye you’re in the airplane galley and hotel restaurants whippin up these delicious recipes for us Sarah! OMGeee! Amazing work! And when the balls are served traditional style, why not call them vegan meatballs? I mean, they are balls and their kinda meaty minus the meat! IDK! I’ve never thought about it, really. But it makes sense to me to call them what you want. This is your blog, and your recipe, right? So there – vegan zucchini meatballs! I love these Sarah! Such a tasty combination of flavors.. and NO I can’t get enough zucchini right now so bring. it. on! (Rob is shaking his head tho).. 😮 !
Hello Jessie, I discovered your Jambalaya recipe recently and I have made it twice already. First for my sweetie and then for a group of friends. It is absolutely delicious! Easy to make too. Thanks a lot for sharing.
Topping a cheesy slice of pizza with a loaded handful of salad is the perfect compromise when you’re trying to eat healthier, but still need a hearty dose of flavor in your life. In this epic carb and veggie union, your traditional cobb salad joins forces with a garlicky slice of cheese pizza.
Add the mixture and buttermilk alternately, starting and ending with the flour. Don’t over mix! Divide batter among liners, filling 2/3 full. Bake for 15-20 minutes until a toothpick comes out clean. (Mine took less than 20, so check at 15!) Cool completely before frosting!
Made this for my Dad for his birthday, he’s very against me being vegan.(And vegan food, he’s very closed minded, but he is my dad, so what are you gonna do!) But he absolutely loved this! Even to the point where we started to fight over seconds! Can’t wait to try this again!
Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder and salt in a bowl. Beat the butter and sugar in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. Beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. Reduce the mixer speed to medium low; beat in half of the flour mixture, then all of the milk, then the remaining flour mixture until just combined.
I apologize if the word “moist” freaks you out. But there’s really no other way to describe a chocolate cupcake like this! Also, who watches How I Met Your Mother?! I feel like that clip is only funny to HIMYM fans. That’s my favorite episode!
Hi Marissa, No tricks really, but I think you’ll find that all the recipes here stay very moist. I do make sure to store them at room temperature in an airtight container, which helps retain moisture.
I would probably sauté the shrimp (or any other protein additions) in a separate skillet with a bit of olive oil, salt, and pepper, and then toss it all together once the rice is cooked for the jambalaya! You could cook the shrimp directly in the jambalaya (add it at the same time as the rice) if you like, but that might overcook it and dry it out a bit. Hope that helps!
Welcome to Yum Goggle! I am Kelli. My daughter, Holli, and I purchased it 4 months ago redesigning the entire site and pretty much causing a completely new beginning where with started with no followers on anything social media. We have approved your guacamole submission and will be promoting it over 12 social media platforms. We are following you on all available social media and hope you will do the same.
You could certainly try black beans (although I haven’t personally cooked with hemp hearts). I love super crispy tofu, so I’d probably cook that separately and then serve it on top of the jambalaya so it retains its texture. Hope that helps!
Our cupcake recipes range from easy, one-bowl cupcakes to elaborately decorated and include: vanilla cupcakes, snickerdoodle cupcakes, strawberry cupcakes, blondie cupcakes, coconut cupcakes, and vegan. 
P.S. Thank you all for trying this recipe and making it so popular! We’ve had to turn the comments off on this one after reading 1,231 of your amazing comments and reviews. Thank you all for trying this recipe and sharing it with the people you love ❤️.
Gnocchi are small dumplings made most often from potato, flour, and egg. You might first experience it swimming in a rich tomato sauce, as is customary for this Italian pasta alternative. In this dish, however, we’re keeping the sauce light but still fairly decadent. Browned butter is luxurious whenever it’s used. In this lighter gnocchi recipe, it delivers earthy tasting notes, as do the pine nuts. Fresh spinach gently wilts under the heat of the freshly cooked gnocchi, which makes it perfectly tender. Look for whole-wheat gnocchi, like Gia Russa, in the pasta section of your grocery store.
Tip: Chicken-flavored broth, a vegetarian broth despite its name, is preferable to vegetable broth in some recipes for its hearty, rich flavor. Often called “no-chicken broth,” it can be found with the soups in the natural-foods section of most supermarkets.
Freeze option: Before adding sour cream, cool chicken and spinach mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally. Stir in sour cream. Yield: 6 servings.
How did it turn out, mine was amazing! I could never get over the not flipping the chicken, that was my problem, For some reason I think I have to flip everything in the oven but I’m not really a cook LOL.
I tried this recipe but it wasn’t the greatest mix. I wasn’t able to get these to stick together very easily so they were less like meatballs and more like a mix of oats. I wasn’t so impressed with the result although they did taste good.
Thank you! Truly, it just all depends on my frame of mind. Sometimes the words come naturally and sometimes it’s more of a struggle, but I don’t do anything intentional before I start writing. Best of luck to you!
You should be able to cut the oil down a bit, but I may cover halfway through cooking to avoid it drying out too much. I usually serve this with sauteed green beans, roasted potatoes and a fresh crisp salad.
To make this dish’s easy Asian-inspired sauce, simply combine the coconut milk, tomato paste, chili powder, salt, and chili paste in a large saucepan. Stir the fettuccine or rice noodles into the sauce, toss, and top with scallions, sprouts, basil, and coconut to add depth of flavor. 
Once the cauliflower is done baking, use a spatula to gently mix it together with the sauce in a bowl or the saucepan if large enough. Spread it back out on the baking sheets, and return it to the oven for just 2-4 minutes, to thicken the sauce onto the cauliflower. Watch it carefully, as the sticky sesame sauce can burn quickly. Remove from the oven and serve immediately, sprinkled with sesame seeds and chopped green onions if desired.
As you probably know, last weekend was my birthday. I was out of town (at the Duncan Hines Test Kitchen, so much more on that coming soon) so the family and I celebrated my birthday early. I had a full fake birthday, complete with presents, a movie, and dinner.
Basic Vanilla Cake RecipeMoist Vanilla CakeEasy Vanilla CupcakesMoist CupcakesVanilla Cupcake RecipesEasy Moist Chocolate CakeCoconut Oil Cake RecipeBasic White Cake RecipeVanilla And Chocolate Cupcakes
To draw out the fresh flavor of the tomatoes (even out-of-season fruits), place them cut-side down and cook, shaking the pan occasionally, until browned and softened. Then, add the chard, raisins, chickpeas, and fresh lemon juice and cook until heated through. Serve the flavorful stew over a bowl of rice. 
I want to be clear on baking these…can we use a metal tin if we plan on using a liner? Or, should we use a liner in a silicone cup (I would prefer to use a liner)? Our 3 kids are turning 8, 6, and 4 this month and I want to make these for the party. I know they will love them, as long as I can pull off what you did. THANK YOU!!!
Pat them dry with paper towels before seasoning.  The natural moisture from the chicken can prevent getting a really good sear.  These thighs basically sear right in the oven, so this is an important but quick step to take.
Black beans, crushed tomatoes, zucchini, carrots, and corn make this quick chili a stick-to-your-ribs meal.  Serve with a selection of garnishes such as chopped tomatoes, shredded cheese, sour cream, and cilantro.
This was delicious! I pretty much never post comments online, but this recipe was so impressive, I felt the need to say so. My cauliflower got crispy because I cooked it in an air fryer (aka vegan’s best friend) and I used maple syrup instead of agave only because I’m not a fan of the agave taste. Soooo good! I will be following you!