The post 25 One Pan Meals appeared first on Home Cooking Adventure.
]]>Here you can find recipes from hearty breakfasts to nourishing lunches or dinners. Think savory chicken stir-fries, baked savory dishes, sizzling fajitas, and comforting soups. The collection includes a range of cuisines and dietary preferences, with recipes featuring a variety of proteins, vegetables, and grains.
With clear instructions, quick cooking times, and easy-to-find ingredients, these meals are perfect for weeknight dinners, meal prepping, or impressing guests without stress.
If you’re new to cooking or a pro, these one-pan recipes will save you time, keep your kitchen tidy, and still let you make tasty, satisfying meals everyone will enjoy.
I hope you will try these comforting 25 One Pan Meals that will delight everyone. If you try them out don’t forget to share the photos with me on Instagram. I would love to see how they turn out for you.
For more comforting dishes check our full collection of Main Dish Recipes.
YOU MAY ALSO LIKE:
15 Pasta Recipes
20 Egg Recipes for Breakfast or Brunch
30 Must-Try Cheese Appetizers
30 Unique Layer Cake Recipes
10 Apple Recipes
10 Comforting Beef Recipes
25 Homemade Bread Recipes
15 Easy Dip Recipes
30 Best Caramel Recipes
5 Comforting Winter Soups
25 Best Potato Recipes
10 Delightful Sweet Potato Recipes
20 Delightful Chicken Recipes
25 Best Brownie Recipes
15 Make-Ahead Appetizers
10 Choux Pastry Recipes
35 Mouthwatering Gluten-Free Desserts
15 Delicious Coffee Desserts
20 Baked Cheesecake Recipes
70 Fall Savory Recipes for Cozy Meals
25 Oatmeal Recipes
The post 25 One Pan Meals appeared first on Home Cooking Adventure.
]]>The post Cheese and Pesto Fantails appeared first on Home Cooking Adventure.
]]>These pastries are made with layers of soft dough shapedinto a fan shape, giving them their distinct “fantail” appearance. Inside, the dough is generously spread with vibrant, green pesto sauce, which provides an herby, garlicky base with a hint of nuttiness.
The pesto is complemented by cheese, like mozzarella or cheddar, which melts beautifully, giving the fantails a gooey, cheesy center. As they bake, the fantails develop a golden, crisp exterior while the pesto and cheese meld together into a deliciously aromatic filling. The combination of crunchy layers and soft, cheesy goodness makes each bite a perfect balance of textures and flavors.
How to make Cheese and Pesto Fantails
Begin by adding yeast, sugar, and warm water to a large bowl. Let it rest for 5-10 minutes to activate the yeast.
Next, add flour, salt, milk, egg, and melted butter to the bowl. Stir to combine and knead the dough for 5-8 minutes until it becomes soft and pulls away from the sides of the bowl. Transfer the dough to an oiled bowl, cover it with plastic wrap, and let it rise in a warm area for about 1 hour until doubled in size. This step is important for the fantails to become fluffy and light.
Grease a 12-cup muffin pan with a bit of oil. This will give your fantails a nice crisp edge and prevent them from sticking.
How to shape the fantails
Once the dough has doubled in size, punch it down to release the air. Divide it into two equal pieces on a floured surface.
Roll one half into a 12-inch (30cm) square. Now, spread half of your pesto evenly over the dough. For extra flavor, use homemade pesto made from fresh basil, garlic, pine nuts, Parmesan, and olive oil. Next, sprinkle half of your shredded cheese—mozzarella, cheddar, or even Gruyère work well—over the pesto. A pinch of salt and pepper at this stage enhances the flavors even more.
To shape the fantails, cut the dough into 6 even strips. Stack the strips on top of each other, then cut them into 6 equal pieces. Place them into the muffin cups.
Repeat the same process with the second half of the dough, pesto, and cheese. Gently separate the layers of each piece, creating that signature fan shape.
Cover the pan with a kitchen towel and let them rise for about 15-20 minutes. Meanwhile, preheat your oven to 375°F (190°C).
Bake the fantails for 18-20 minutes until golden brown. After baking, let them cool in the pan for about 5 minutes before transferring them to a cooling rack. This helps them firm up and develop a perfect texture.
Now they’re ready to enjoy, crispy on the outside, soft and cheesy on the inside, with the bold flavor of pesto in every bite.
Other pastries you may like to try
Try our Easy No-Knead Focaccia recipe with a crispy golden crust and soft, airy center. Perfect for beginners and full of flavor with minimal effort.
These Twisted Cheese Bagels are chewy, flavorful, and packed with melty cheese. They are a fun twist on the classic and are perfect for breakfast or snacking.
These Yogurt Flatbreads are soft, pillowy flatbreads made with yogurt, quick and easy to prepare. They’re perfect for dips, or as a side to any meal.
YOU MAY ALSO LIKE:
Homemade Pretzels
Sesame and Cheese Pretzels
Cheese Puffs – Gougères
Homemade Cheese Sticks
Skillet Bread Four Cheese Spinach Dip
Four Cheese Crispy Cheese Balls
Zucchini Carrot Fritters
Pumpkin Biscuits
Cheese Zucchini Muffins
Twisted Pumpkin Bagels
Pumpkin Crescent Rolls
Eggless Savory Scones
Crispy Onion Rings
Knots 4 ways
Cheese and Pesto Fantails
Ingredients
For the Dough
- 3 ½ cups (440g) all-purpose flour
- 2 ¼ tsp (7g) active dry yeast , or 25g fresh yeast
- 1 tbsp (15g) sugar
- 1 tsp (5g) salt
- 1/3 cup (80ml) water , warm
- 3/4 cup (180ml) milk , warm
- 1 egg
- 1/4 cup (60g) butter , melted or softened
For Filling
- 1/3 cup (80g) pesto , softened, divided
- 1 cup (100g) cheddar cheese , grated, divided
Instructions
Prepare the dough.
- In a large bowl add yeast, sugar and warm water. Let it rest for 5-10 minutes to activate the yeast.
- Add the rest of the ingredients, flour, salt, milk, egg, and butter.
- Stir to combine and knead for 5-8 minutes until the dough is soft and pulls away from the sides of the bowl.
- Transfer the dough to an oiled bowl and cover with plastic wrap and let it rise for about 1 hour in a warm area, until doubled in size.
- Spray with oil a 12-cup muffin pan.
How to shape the fantails.
- Punch the dough down and transfer to a floured surface.
- Divide the dough into 2 equal pieces.
- Using a rolling pin, roll one piece of dough into a 12-inch (30cm) square.
- Spread half of the pesto over the rolled dough.
- Spread half of the cheese over the pesto.
- Sprinkle salt and pepper.
- Cut the dough into 6 equal strips using a bench scraper or a knife.
- Stack the strips one on top of the other. Invert the last one and place it on top of the others, with the pesto side facing down.
- Cut into 6 equal pieces.
- Place each piece into prepared muffin cups.
- Repeat with the remaining dough.
- Gently separate the layers to create a fantail. Cover the pan with a kitchen towel and let them rise in the pan for another 15-20 minutes.
How to bake the fantails.
- Meanwhile, preheat the oven to 375F (190C).
- Bake the pesto and cheese fantails for about 18-20 minutes until golden brown.
- Let them cool on the pan for 5 minutes and then transfer to a cooling rack to cool. Enjoy!
Nutrition
The post Cheese and Pesto Fantails appeared first on Home Cooking Adventure.
]]>The post Potato Corn Chowder appeared first on Home Cooking Adventure.
]]>This chowder begins with cooking the bacon until crispy. Then it’s time for sautéing onions, garlic, and celery, creating a savory base for the dish. Add diced potatoes, which bring a satisfying, starchy texture that thickens the soup as it cooks. The star ingredient, corn, brings a natural sweetness that beautifully contrasts with the creamy, velvety broth.
This potato corn chowder recipe is versatile, letting you adjust it to suit your tastes, whether you prefer a lighter broth or a thicker, creamier consistency. Serve it with crusty bread or crackers, and enjoy this satisfying soup as a delicious way to savor the simple yet comforting flavors of potatoes and corn.
How to make this easy potato corn chowder
To start, cook diced bacon in a large soup pot over medium-high heat until it’s browned and crispy. Once the bacon is crispy, transfer it to a bowl and set it aside. Leave the rendered fat in the pot for added flavor.
Next, add diced onion and celery to the pot, cooking until softened, which should take about five minutes. This builds a savory base for your chowder. Stir in minced garlic and cook for another minute until fragrant.
Now it’s time to add your broth—vegetable or chicken—along with diced potatoes, corn kernels, dried thyme, salt and pepper. If you’re using fresh corn, don’t forget to toss in the cobs for that extra burst of flavor! Cover the pot, bring it to a boil, and then reduce the heat to a gentle simmer. Let it cook for about 15 minutes until the potatoes are tender, checking occasionally to stir. If you want a creamier chowder, you can mash some of the potatoes against the side of the pot as they cook!
After 15 minutes, carefully remove the corn cobs. Now it’s time to add the cream. Gently heat the soup without bringing it to a boil, as boiling can cause the cream to separate. Give it a taste and adjust the seasoning with a pinch more salt or pepper if needed. Remember, the flavors will deepen as they meld together!
Finally, ladle the chowder into bowls. Garnish with fresh herbs and those crispy bacon bits for an extra touch of flavor.
Hope you will try it out and enjoy this warm and hearty dish. It is perfect for chilly days or any time you need a little comfort food.
If you do, share the photos with me on Instagram, would love to see how it turns out for you.
Other soups you may like to try
Try this Chicken Tortilla Soup for a flavorful Mexican-inspired soup made with tender chicken, tomatoes, and spices, topped with crispy tortilla strips, avocado, and lime.
Our Tortellini Soup is a comforting, rich soup featuring tender cheese or meat-filled tortellini, simmered in a flavorful broth with vegetables and herbs.
This Zuppa Toscana is a hearty Italian soup with savory sausage, tender potatoes, and kale in a rich, creamy broth, perfect for a cozy meal.
For more soups check our full collection of Soup Recipes.
YOU MAY ALSO LIKE:
Cauliflower Cream Soup
Roasted Carrot and Ginger Soup
Spicy Pumpkin Soup
Cabbage Soup
Fish Fillet Soup
Lentil Cream Soup
Creamy Sweet Potato Soup
Bean Soup
Turnip Soup
Minestrone Soup
Potato Corn Chowder
Equipment
Ingredients
- 5 oz (150g) bacon , diced
- 1 ¼ pounds (600g) potatoes , peeled and diced
- 10 oz (300g) corn kernels , fresh or frozen
- 1 medium onion, about 5oz (150g) , chopped
- 1 stalk celery , sliced
- 2 cloves garlic , minced
- 4 cups (1 liter) vegetable or chicken broth
- 3/4 cup (200g) cream
- 1 tsp dried thyme
- salt and pepper to taste
Instructions
- In a large soup pot, cook the diced bacon over medium-high heat until browned and crispy.
- Transfer the crispy bacon to a bowl.
- Add the onion and celery and cook until soft, for about 5 minutes.
- Add the minced garlic and cook for another 1 minute.
- Add the vegetable or chicken broth to the pot.
- Add the diced potatoes.
- Add the corn kernels.
- Add thyme, salt and pepper.
- If you are using fresh corn, add the corn cobs too, to bring extra flavor.
- Cover, bring it to a boil, then reduce the heat to simmer. Cook until the potatoes are tender, about 15 minutes.
- Remove the cobs.
- Add the cream and heat the soup gently over low heat until warmed through (but don’t let it boil).
- Taste the chowder and season with salt and pepper as needed.
- Ladle the chowder into bowls and garnish with your favorite toppings like fresh herbs and crispy bacon bits for extra flavor.
Nutrition
The post Potato Corn Chowder appeared first on Home Cooking Adventure.
]]>The post Chicken Apple Skillet appeared first on Home Cooking Adventure.
]]>Deglaze the skillet with chicken or vegetable stock and add garlic, honey and apple cider vinegar to create a light, flavorful sauce that ties the ingredients together. As the dish simmers, the sweet and savory flavors meld into a delicious harmony, with the apples softening just enough to complement the tender chicken.
Serve this chicken apple skillet over mashed potatoes, rice, or alongside roasted vegetables for a comforting, satisfying meal. With its simple preparation and perfectly balanced flavors, this dish makes an excellent choice for a cozy weeknight dinner or a special autumn meal.
How to make Chicken Apple Skillet
To start, cut your chicken breast into even ¾ inch or 2 cm strips, ensuring uniform size so they cook evenly.
Next, season the chicken generously with salt and pepper on both sides and sprinkle with dried thyme or rosemary.
Heat some olive oil in a large skillet over medium-high heat, ensuring the pan is hot before adding the chicken. Place the seasoned chicken strips in the skillet, making sure not to overcrowd the pan, so the chicken sears properly. Cook the chicken for 4 to 6 minutes on each side, allowing it to develop a golden brown crust while locking in the juices. You’ll know the chicken is ready to flip when it easily releases from the pan. Once done, transfer the chicken to a plate.
How to prepare the apples and the sauce
In the same skillet, add your apple slices, making sure they’re spread out in an even layer to ensure proper caramelization. Cook the apples for about 3 to 5 minutes on each side, turning them carefully once they soften and begin to brown.
I’ve used Gala apples for their natural sweetness and firm texture, but Honeycrisp apples or Granny Smith apples will be as good. Feel free to choose the variety that best suits your taste.
Next, stir in finely minced garlic and pour in your chicken or vegetable stock to deglaze the pan, scraping up any flavorful bits that have stuck to the bottom. Add honey, butter and apple cider vinegar. Let the mixture come to a gentle simmer, allowing all the flavors to meld together. As it cooks, the sauce will reduce slightly, filling the kitchen with a delightful sweet and savory aroma.
Once the sauce is ready, return the chicken to the skillet, making sure each piece is tossed and coated in the flavorful mixture. Allow the chicken to warm through and absorb some of the sauce, creating a perfect balance of savory, sweet, and tangy flavors.
For a final touch, garnish with fresh rosemary or thyme. Serve your chicken apple skillet alongside creamy mashed potatoes, fluffy rice, or crusty bread to soak up every last bit of that delicious sauce.
And there you have it, a simple yet flavorful Chicken Apple Skillet, perfect for any occasion. Hope you will try it out and enjoy it as much as we did. If you do, don’t forget to share the photos with me on Instagram. Would love to see how it turns out for you.
Other chicken recipes you may like to try
Try our quick and easy Skillet Chicken Fajitas with juicy seasoned chicken, sautéed bell peppers, and onions, perfect for any weeknight.
For another easy dish try our simple and delicious Cashew Chicken with tender chicken, crunchy cashews, and a savory sauce in under 30 minutes.
This classic Chicken Marsala recipe with tender chicken breasts in a rich, flavorful mushroom and Marsala wine sauce is a delightful dish perfect for any occasion.
For other dishes with chicken check our full collection of Chicken Recipes.
YOU MAY ALSO LIKE:
Baked Honey Sesame Chicken
Chicken Patties
Chicken Stir-Fry Noodles
Caesar Chicken Pasta Salad
Whole Roasted Chicken
Sheet Pan BBQ Chicken and Roasted Veggies
Chicken Cordon Bleu
Chicken Tikka Masala
Oven BBQ Chicken Wings
Toasted Orzo with Chicken
20 Delightful Chicken Recipes
Stuffed Chicken Breasts
Baked Cornflake Crusted Chicken Strips
Garlic Butter Chicken
Chicken Alfredo Pasta
Chicken Apple Skillet
Ingredients
- 1 ¼ pound (600g) boneless skinless chicken breasts
- salt and freshly ground black pepper
- dried thyme ,or rosemary
- 2 tbsp olive oil
- 2 medium apples, Honeycrisp or Gala Apples, (about 10oz -300g) , cored and sliced
- 2 cloves garlic , minced
- 3 tbsp (45g) honey
- 1/2 cup (120ml) chicken or vegetable stock
- 2 tbsp (30g) butter
- fresh thyme or rosemary , for garnishing
Instructions
- Cut the chicken breast into ¾ inch (2cm) long strips. Season the chicken breasts with salt, pepper, and a pinch of dried thyme and rosemary.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add the chicken to the pan and cook for about 4-6 minutes. Flip the chicken and cook for another 4-6 minutes until golden brown. Check if the chicken is cooked through.
- Transfer the chicken to a plate until you prepare the garlic honey sauce.
- Add the apple slices into the pan. If necessary add another tablespoon of olive oil. Cook the apples for about 3-5 minutes per side until soft.
- Add garlic, chicken or vegetable stock, honey, butter and apple cider vinegar.
- Cook for about 1 minute until simmers, butter is melted and garlic is fragrant.
- Transfer the chicken back into the skillet, and toss to coat with the garlic honey sauce.
- Remove from heat, sprinkle fresh rosemary or thyme.
- Serve with mashed potatoes, rice, or crusty bread.
Nutrition
The post Chicken Apple Skillet appeared first on Home Cooking Adventure.
]]>The post Easy No-Knead Focaccia appeared first on Home Cooking Adventure.
]]>The dough is made from just a few basic ingredients: flour, water, yeast, salt, and olive oil. Instead of kneading, the dough undergoes a slow fermentation process, which allows the gluten to develop naturally over time. This method will result in a soft, airy, and chewy texture, with a slightly crispy crust.
I topped this focaccia with olive oil, cherry tomatoes, red onion, fresh rosemary and flaky sea salt. Feel free to experiment with other toppings like olives, garlic, or different herbs to make it your own!
Bake until golden brown, and you’ll have a delicious, homemade focaccia that pairs perfectly with soups, salads, or as a base for sandwiches. It’s a fuss-free, crowd-pleasing bread, perfect for any occasion.
How to make no-knead focaccia
Begin by activating the yeast in a large bowl with 2 tablespoons of lukewarm water. After 5 minutes, mix in the flour, salt, 1 ⅔ cups (400 ml) of room-temperature water, and 2 tablespoons of olive oil. Gently stir until everything is well combined. The dough will be wet and sticky at this stage. Cover the bowl tightly with plastic wrap to prevent the dough from drying out, and let it rest for 30 minutes.
Perform three sets of stretch and folds at 30-minute intervals. Wet your hands, stretch the dough upward, fold it toward the center, and rotate the bowl 90 degrees. Repeat this process for all four sides.
If you’d like, you can also incorporate the coil fold technique. With wet hands, gently lift the dough from the center and let the ends fold under themselves as the dough coils. Turn the bowl 90 degrees and repeat. This technique adds structure without overhandling the dough.
After the third set, lightly oil the dough, cover, and refrigerate for 12 hours or up to 2 days.
How to bake the focaccia
When ready, grease a 9×13 inch (23-x33cm) pan with olive oil, transfer the dough into it, and let it relax for 5 minutes. Gently stretch the dough towards the edges of the pan. Cover and let it rise at room temperature for 2-3 hours until puffy.
Preheat the oven to 425°F (220°C). Drizzle olive oil over the dough, dimple the surface with your fingertips. The dimples will help trap the oil and any toppings you add. Now, add your favorite toppings like cherry tomatoes, red onion, rosemary, and flaky sea salt. Bake for 25 minutes until golden and crispy. Once baked, allow the focaccia to cool in the pan for 5 minutes before carefully transferring it to a wire rack to cool completely.
Hope you will try it out and enjoy your homemade focaccia! If you do, don’t forget to share the photos with me on Instagram. Would love to see how it turns out for you.
Other bread recipes you may like to try
These Twisted Cheese Bagels are a perfect blend of crispy, golden crust and soft, chewy interior, packed with rich, flavorful cheese. These bagels make a delicious treat for any occasion with their flaky texture and savory twist.
Our Homemade Breadsticks are a simple, classic snack perfect for any occasion. Made with bread flour, olive oil, and a blend of herbs and spices, they’re easy to make and always a crowd-pleaser with their crispy exterior and soft, flavorful center.
This Easy Sandwich Bread is a beginner-friendly recipe that offers homemade freshness with minimal effort. Its soft, tender crumb makes it perfect for crafting all kinds of sandwiches, without the need for complicated steps.
For more bread ideas check our full collection of Bread Recipes. If you like sweet bread recipes check our collection of 25 Sweet Bread Recipes.
YOU MAY ALSO LIKE:
Homemade Pretzels
Soft Pretzel Bites
Homemade Crackers
Easy Sourdough Bread
Homemade Cheese Sticks
No-Knead Cheese Bread
Easy Homemade Bread
Greek Yogurt Bagels -No-Yeast
Pumpkin Biscuits
25 Homemade Bread Recipes
The Best Yogurt Flatbreads
Twisted Pumpkin Bagels
Pumpkin Crescent Rolls
Eggless Savory Scones
Classic Focaccia
Knots 4 ways
Basic Sourdough Bread – 1-2-3 Method
Homemade Pita Bread
Easy No-Knead Focaccia
Ingredients
- 4 cups (500g) bread flour or all-purpose flour
- 1 tsp (4g) active dry yeast
- 2 tbsp (30ml) water to activate the yeast
- 2 tsp (10g) salt
- 2 tbsp (30g) olive oil
- 1 ⅔ cup (400ml) water
Instructions
Prepare the dough.
- In a large bowl, add the active dry yeast and 2 tablespoons of lukewarm water. Let it rest for 5 minutes to activate the yeast.
- Add the flour, salt, 1 ⅔ cups (400 ml) water, and 2 tablespoons of olive oil. Mix with a spatula until everything is well combined.
- Cover the bowl with plastic wrap and let the dough rest for 30 minutes.
- After 30 minutes, perform the first set of stretch and folds.
- Wet your hands to prevent sticking. Grab one side of the dough, gently stretch it upward, then fold it over toward the center. Rotate the bowl 90 degrees and repeat the process on the next side. Continue this for all four sides of the dough. (you’ll make a total of 4 stretches and folds)
- Let the dough rest for another 30 minutes.
- Repeat the stretch and fold process two more times at 30-minute intervals, for a total of 3 sets.
- Alternatively, after the first round of stretch and folds, you can use the coil fold technique: Wet your hands, gently lift the dough from the middle, and let the ends fold under themselves as the dough coils into the bowl. Turn the bowl 90 degrees and repeat the same motion. This technique adds structure to the dough without overhandling it.
- After the final set of folds (either stretch and fold or coil fold), spray the dough lightly with oil to keep it from drying out.
- Cover the bowl with plastic wrap and refrigerate for at least 12 hours up to 2 days.
How to bake the focaccia.
- Grease a 9×13 inch (23x33cm) pan generously with olive oil to prevent sticking and add flavor.
- Carefully turn the dough out into the prepared pan. Gently shape it into a rough rectangle without pressing too hard to preserve the dough’s airiness. Let it rest in the pan for 5 minutes, allowing it to relax.
- After resting, use your oiled fingers to gently stretch the dough towards the edges of the pan. Work from the center outward, being careful not to deflate the dough. If the dough resists stretching, let it rest for a few more minutes and try again.
- Once the dough is spread to the edges, cover the pan with a clean kitchen towel or plastic wrap. Let it rest at room temperature for 2 to 3 hours, allowing it to rise and fill the pan. The dough should become puffy and soft during this time.
- Preheat the oven to 425°F (220°C).
- Drizzle olive oil over the surface of the dough.
- Using your fingertips, press into the dough to create dimples all over the surface.
- Now, add your favorite toppings. In this case, top the dough with halved cherry tomatoes, slices of red onion, fresh rosemary sprigs, and a sprinkle of flaky sea salt.
- Bake the focaccia for about 25 minutes until golden brown and crispy around the edges.
- Optional: After baking, drizzle a little more olive oil over the focaccia for extra richness and shine.
- Allow the focaccia to cool in the pan for 5 minutes before carefully transferring it to a wire rack to cool completely. This ensures the bottom stays crisp and doesn’t become soggy.
Video
Nutrition
The post Easy No-Knead Focaccia appeared first on Home Cooking Adventure.
]]>The post Apple Crumble Muffins appeared first on Home Cooking Adventure.
]]>Perfect for breakfast, a snack, or dessert, these muffins capture the essence of autumn in every bite. The apples bring natural sweetness and moisture, while the crumble topping offers a satisfying crunch. They can be made with a variety of apples, from tart Granny Smith to sweet Gala, depending on your flavor preference. Serve them warm, fresh out of the oven, or store them for later enjoyment. Pair them with a hot cup of coffee or tea for a cozy treat.
Easy to make and loved by the whole family, these Apple Crumble Muffins are a comforting treat perfect for any occasion.
How to make apple crumble muffins
Begin by preheating the oven to 375°F (190°C) and lining a 12-cavity muffin pan with paper liners. Peel, core, and chop the apples into small pieces, tossing them with a tablespoon of flour in a medium bowl. This little trick will help keep the apples from sinking to the bottom of the muffins. Set aside.
In another bowl, whisk together flour, baking powder, cinnamon, and salt. In a large bowl, mix eggs with sugar and vanilla extract. For the best results, make sure the eggs are at room temperature. Start mixing slowly at first, then increase speed until the mixture becomes creamy and fluffy. Gradually, begin to incorporate the oil, pouring it in a slow, steady stream while you continue to mix.
Next, slowly alternate adding the dry ingredients and buttermilk into the wet mixture, a little at a time. Be careful not to overmix, as we want to keep the batter light and airy. Once everything is just combined, go ahead and add the apple pieces. Using a spatula, gently fold them into the batter. Take your time to ensure the apple pieces are evenly distributed throughout, so every bite is packed with juicy apples.
Divide the batter evenly into the muffin cups, filling them just below the top.
How to make the crumb topping
For the crumb topping, combine sugar, flour, cinnamon, and melted butter in a medium bowl, until the mixture forms a nice, crumbly texture.
Sprinkle the crumbs on top of each muffin, ensuring they’re all well-covered for that perfect crunchy finish on every bite.
Bake for about 25 minutes, or until golden and a toothpick comes out clean. Once done, let them cool slightly, just enough so they’re warm but not too hot.
Now it’s time to enjoy these delicious apple crumble muffins! Give them a try, I’m sure you’ll fall in love with them just like we did. If you do, don’t forget to tag me in your Instagram stories or posts. Enjoy!
Other apple treats you may like to try
These flaky Apple Hand Pies are the perfect grab-and-go dessert or snack, filled with spiced apple goodness.
A simplified version of classic apple pie, these Apple Pie Bars feature a buttery crust, sweet apple filling, and a crumbly topping, perfect for any occasion.
A cozy, homestyle dessert, this Apple Crumble combines tender baked apples with a crunchy, buttery topping, ideal for enjoying warm with a scoop of ice cream.
For more apple treats check our full collection of Apple Recipes. For more fall desserts check our collection of 50 Must-Try Fall Desserts.
YOU MAY ALSO LIKE:
Apple Pecan Caramel Mousse Cake
Caramel Apple Cheesecake Bars
Apple Upside Down Cake
Apple Pie
Stovetop Apple Upside Down Cake
10 Apple Recipes
Apple Oatmeal Bread
Apple Doughnuts
Caramel Apple Cheesecake Bars
Apple Meringue Cake
Apple Crisp Pancakes
Apples and Oats Biscotti
Almond Apple Tart
Apple Strudel
German Apple Streusel Cake
Apple Crumble Muffins
Ingredients
- 10 oz (300g) apples , about 2 medium apples, peeled and diced
- 1 tbsp (10g) flour , for tossing the apples
Muffin Batter
- 1 ¾ cups (220g) all-purpose flour
- 2 ½ tsp (10g) baking powder
- 1/4 tsp (1g) salt
- 1 tsp (3g) cinnamon
- 2 eggs
- 2/3 cup (135g) sugar
- 1 tsp (5g) vanilla extract
- 1/2 cup (110ml) vegetable oil
- 1/2 cup (120g) buttermilk
Crumb Topping
- 3 tbsp (45g) sugar
- 1/4 cup (30g) all-purpose flour
- 1/2 tsp (2g) cinnamon
- 2 tbsp (30g) butter , melted or softened
Instructions
- Preheat the oven to 375F (190C). Line a 12-cavity muffin pan with paper liners.
- Peel and core the apples, and cut them into small pieces.
- Transfer the apple pieces to a medium bowl and toss with one tablespoon of flour. Set aside until ready to use.
- In a medium bowl whisk together flour with baking powder, cinnamon and salt.
- Add eggs with sugar and vanilla extract in a large bowl and mix to combine. Gradually incorporate the oil.
- Incorporate the flour mixture alternating with the buttermilk.
- Don’t overmix the batter.
- Gently fold the apples into the batter.
- Divide the batter equally into muffin cups.
Prepare crumb topping.
- In a medium bowl combine sugar with flour, cinnamon and melted butter. Divide the crumbs on top of each muffin.
- Bake for about 25 minutes until lightly golden and a toothpick inserted into the center comes out clean.
- Cool muffins on a wire rack. Enjoy!
Video
Nutrition
The post Apple Crumble Muffins appeared first on Home Cooking Adventure.
]]>The post Roasted Cauliflower Hummus appeared first on Home Cooking Adventure.
]]>The hummus is made by blending roasted or steamed cauliflower with classic hummus ingredients such as tahini, olive oil, garlic, and lemon juice. The roasted cauliflower brings a mild sweet and nutty flavor, while the tahini adds a smooth, rich taste.
Perfect for those following low-carb, keto, or grain-free diets, this cauliflower hummus is also a great way to sneak more vegetables into your meals. The garlic and lemon give it a zesty kick, while cumin add more flavor.
This versatile dip pairs well with fresh vegetables, crackers, pita bread, or even as a spread on sandwiches or wraps.
How to prepare cauliflower hummus
To prepare the cauliflower hummus begin by roasting the cauliflower. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Wash and chop the cauliflower into florets, then arrange them in a single layer on the sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20-25 minutes until tender and lightly browned. Let the cauliflower cool.
Next, prepare the hummus. Add the roasted cauliflower, tahini, garlic, olive oil, water, lemon juice, salt, and cumin in a food processor. Blend until smooth, adding more water as needed to reach your desired consistency. Transfer the hummus to a bowl and drizzle with extra virgin olive oil. Garnish with toasted nuts or seeds, fresh parsley, and ground red pepper.
Serve this tasty appetizer or snack with crackers, pita chips, or vegetable sticks. Hope you will try this easy and delicious Cauliflower Hummus. If you do, make sure to share the photos with me on Instagram. Enjoy!
Other cauliflower recipes you may like to try
Try this Cauliflower Gratin, a creamy, cheesy baked dish perfect for perfect as a comforting side or main course.
This Cauliflower Cream Soup is a smooth and hearty soup made from pureed cauliflower, blended with savory spices for a warming, nutritious meal.
For a tasty, low-carb alternative try our Cauliflower Pizza, a healthier take on pizza with a cauliflower crust, topped with your favorite ingredients.
For more appetizer ideas check our full collection of Appetizer Recipes.
YOU MAY ALSO LIKE:
Roasted Parmesan Brussels Sprouts
Easy Creamed Corn
Four Cheese Crispy Cheese Balls
Salmon Dip
Sweet Potato Gnocchi – Garlic Butter Sage Fried Gnocchi
Tortilla Egg Muffins
Beef Quesadillas
Easy Salmon Patties
Garlic Butter Chicken
Spicy Greek Feta Dip – Tirokafteri
Zucchini Carrot Fritters
Cheese Zucchini Muffins
Broccoli and Cauliflower Salad
Crustless Zucchini Quiche
Chicken Alfredo Pasta
15 Easy Dip Recipes
Greek Baked Feta with Tomatoes
Chicken Caesar Pasta Salad
Potato Crust Quiche
Roasted Cauliflower Hummus
Equipment
Ingredients
For roasted cauliflower
- 1 pound (500g) raw cauliflower florets , about 1 small head
- olive oil
- salt and pepper
For the hummus
- 2 garlic cloves , minced
- 3 tbsp (45g) extra virgin olive oil
- 1/3 cup (90g) tahini
- 3-4 tbsp (60ml) water
- juice of 1 lemon
- 1/2 tsp (3g) salt
- 1/2 tsp (2g) ground cumin
Instructions
Roast the cauliflower.
- Preheat the oven to 400 F(200C). Line a baking sheet with parchment paper.
- Wash and chop cauliflower into florets and place in one layer on the prepared baking sheet.
- Drizzle with olive oil and sprinkle salt and pepper over the cauliflower.
- Roast until tender and lightly browned, for about 20-25 minutes.
- Let it cool.
Prepare the cauliflower hummus.
- To prepare the hummus, place the roasted cauliflower in the bowl of a food processor.
- Add tahini, garlic, olive oil, water, lemon juice, salt and cumin and and process until smooth. If the mixture is too thick, add more water, one tablespoon at a time, until you reach your desired consistency.
- Transfer the hummus to a bowl.
- Drizzle extra virgin olive oil on top and sprinkle toasted nuts or seeds, fresh parsley and ground red pepper.
- Serve with crackers, pita bread chips or vegetable sticks. It goes well as a spread on sandwiches or wraps.
Nutrition
The post Roasted Cauliflower Hummus appeared first on Home Cooking Adventure.
]]>The post 70 Fall Savory Recipes for Cozy Meals appeared first on Home Cooking Adventure.
]]>Whether you’re looking for a quick weeknight dinner or a slow Sunday feast, these recipes are perfect for any occasion. You’ll find savory dishes featuring seasonal ingredients like pumpkin, sweet potatoes, walnuts and apples, paired with rich spices like cinnamon, nutmeg, and sage. Indulge in creamy pumpkin soup, fall salads and tender roast meats that fill your home with inviting aromas.
The collection also includes a variety of vegetarian options, ensuring there’s something for everyone. With step-by-step instructions and tips for making the most of your ingredients, this collection makes it easy to enjoy fall flavors. Grab your favorite blanket, and get ready to dive into the cozy warmth of these delectable dishes.
So make your fall tables extra special with these 70 Fall Savory Recipes that are sure to please everyone. If you try them out don’t forget to share the photos with me on Instagram. I would love to see how they turn out for you.
For more fall treats check our amazing collection of 50 Must-Try Fall Desserts.
YOU MAY ALSO LIKE:
15 Pasta Recipes
20 Egg Recipes for Breakfast or Brunch
30 Must-Try Cheese Appetizers
30 Unique Layer Cake Recipes
10 Apple Recipes
10 Comforting Beef Recipes
25 Homemade Bread Recipes
15 Easy Dip Recipes
30 Best Caramel Recipes
5 Comforting Winter Soups
25 Best Potato Recipes
10 Delightful Sweet Potato Recipes
20 Delightful Chicken Recipes
25 Best Brownie Recipes
15 Make-Ahead Appetizers
10 Choux Pastry Recipes
35 Mouthwatering Gluten-Free Desserts
15 Delicious Coffee Desserts
20 Baked Cheesecake Recipes
The post 70 Fall Savory Recipes for Cozy Meals appeared first on Home Cooking Adventure.
]]>The post Raspberry Peach Yogurt Mousse Cake appeared first on Home Cooking Adventure.
]]>This dessert starts with a light, spongy vanilla base that is generously filled with juicy peach slices and fresh raspberries, making every bite bursting with fresh fruit flavor. A thin, layer of homemade peach sauce is spread over the cake.
The cake is then beautifully topped with a creamy layer of peach yogurt mousse. Fresh raspberries are carefully folded into the mousse, adding a pop of vibrant color and a burst of tartness. The cake is then decorated with more fresh raspberries and peach slices adding a burst of color and a hint of the fresh fruit flavors that permeate the cake.
The result is a dessert that is both light and indulgent, with a perfect balance of sweet, tart, and creamy flavors.
How to make raspberry peach yogurt mousse cake
Begin by preparing the raspberry peach sponge cake. While the cake is baking continue with preparing the peach sauce. Let them both cool completely and prepare the raspberry peach yogurt mousse. Assemble the cake and let it set for 4-6 hours in refrigerator. Decorate as desired and enjoy!
How to prepare the raspberry peach sponge cake
Preheat the oven to 340°F (170°C), grease an 8-inch (20 cm) pan, and line the bottom with parchment paper. Separate the egg whites from the yolks. In a medium bowl, whisk the yolks with 1/4 cup (50g) sugar and vanilla extract until creamy and pale yellow. Gradually mix in the oil and water. Incorporate the flour and baking powder into the yolk mixture and set aside.
In a large bowl, beat the egg whites with salt until foamy. Gradually add the remaining 1/4 cup sugar (50g) and continue mixing until soft peaks form. Gently fold a spoonful of whipped whites into the yolk mixture, then fold the yolk mixture back into the remaining whipped whites.
In a separate bowl, toss the chopped peaches and raspberries with 2 tablespoons of flour, then gently fold them into the batter. Pour the batter into the prepared pan and bake for 35-40 minutes, until a toothpick inserted into the center comes out clean. Allow the cake to cool for 10 minutes before removing it from the pan to cool completely on a rack.
How to prepare the peach sauce
Meanwhile, prepare the peach sauce by placing chopped peaches, sugar, and lemon juice in a small saucepan over medium heat. Bring to a boil and cook for about 15 minutes, until the peaches are tender and the sauce thickens. Set aside to cool, reserving 3 tablespoons (45g) for spreading on the sponge cake.
How to prepare the peach yogurt mousse.
Dissolve the gelatin in cold water and let it swell for 5-10 minutes. In a large bowl, mix the yogurt with powdered sugar and the remaining peach sauce. Dissolve the gelatin over low heat and stir it into the peach yogurt mixture. In another bowl, whip the chilled cream until stiff peaks form and gently fold it into the peach yogurt mixture. Finally, fold in the fresh raspberries.
How to assemble the peach yogurt mousse cake
To assemble the cake, invert the sponge cake onto a serving platter and spread the reserved peach sauce evenly over the top. Place a cake ring around the cake and line it with an acetate sheet. Pour the peach raspberry yogurt mousse over the cake and smooth the top. Refrigerate for at least 4-6 hours or overnight.
Before serving, decorate the cake with fresh raspberries and peach slices, then dust with powdered sugar.
Hope you will try this amazing Raspberry Peach Yogurt Mousse Cake and enjoy. If you try it out, make sure to share the photos with me on Instagram. Would love to see how it turns out for you.
Other yogurt desserts you may like to try
This Easy Yogurt Cake is a delightful dessert that combines the lightness of a classic sponge cake with the tangy goodness of yogurt.
This Strawberry Yogurt Mousse Cake is a heavenly dessert that combines the velvety strawberry vanilla sponge cake with tangy strawberry yogurt mousse. It is perfect for any occasion and is sure to impress.
Try our Berry Lemon Yogurt Mousse Cake, a perfect treat for spring and summer days. This cake is very refreshing and flavorful. It consists of a crispy cookie lemon crust, topped with a lemon yogurt mousse, a berry jelly, followed with a berry yogurt mousse and decorated with fresh berries.
YOU MAY ALSO LIKE:
Brownie Raspberry Cheesecake
20 Yogurt Desserts
Strawberry Lemon Bundt Cake
Strawberry Streusel Cake
Yogurt Strawberry Clafoutis
Raspberry Vanilla Cake
No-Bake Raspberry Yogurt Zebra Cake
30 Raspberry Desserts
Low-Fat Refined Sugar-Free Cheesecake
Eggless Fruit Cake
Chocolate Raspberry Cake Roll
No -Bake White Chocolate Raspberry Pie
Eggless Yogurt Brownies
Peach Galette
Peach Crumble Muffins
Raspberry Souffle
Raspberry Yogurt Bars
Peach Cake with Meringue Topping
White Chocolate Raspberry Mousse Cake
No-Bake White Chocolate Raspberry Cheesecake
Raspberry Peach Yogurt Mousse Cake
Equipment
Ingredients
Raspberry Peach Sponge Cake
- 2 eggs , separated
- 1/2 cup (100g) sugar , divided
- 1/2 tsp (3g) vanilla extract
- 3 tbsp (45ml) vegetable oil
- 3 tbsp (45ml) water
- 3/4 cup + 1 tbsp (110g) all-purpose flour
- 1/2 tsp (2g) baking powder
- 1/4 tsp (1g) salt
- 9 oz (250g) fresh raspberries and peach cubes
- 2 tbsp (20g) all-purpose flour , for tossing
Peach Sauce
- 10 oz (300g) peaches , peeled and cut into small pieces
- 1/3 cup (70g) sugar
- 2 tbsp (30ml) lemon juice
Peach Yogurt Mousse Cake
- 2 ¼ tsp (7g) gelatin powder
- 3 tbsp (45g) cold water
- 9 oz (250g) Greek yogurt
- 1/4 cup (30g) powdered sugar
- 1 ¼ cup (300ml) whipping cream
- 4 oz (120g) fresh raspberries
For Decoration
- fresh raspberries
- fresh peach slices
- powdered sugar
Instructions
Prepare the raspberry peach sponge cake.
- Preheat the oven to 340F (170C). Grease and line the bottom of an 8-inch (20 cm) pan with parchment paper.
- Separate whites from yolks.
- In a medium bowl mix yolks with 1/4 cup (50g) sugar and vanilla extract, until creamy and pale yellow colored. Gradually mix in oil and then add water.
- Incorporate the baking powder and flour into the yolk mixture and set aside.
- In a large bowl mix egg whites with salt until foamy. Gradually add the remaining 1/4 cup sugar (50g).
- Continue mixing until soft peaks form.
- Gently fold a spoon of whipped whites into the yolk mixture and then gently fold the yolk mixture into the whipped whites.
- Place the peeled peach pieces and raspberries into a bowl and toss with 2 tablespoons of flour.
- Gently fold the raspberries and peaches into the batter.
- Pour the batter into the prepared pan.
- Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean.
- Let it cool for about 10 minutes. Remove from the pan and cool completely on a rack.
Prepare the peach sauce.
- Place chopped peaches, sugar and lemon juice in a small saucepan and place over medium heat.
- Bring to a boil and cook for about 15 or minutes until the peaches are tender and the sauce thickens. Remove from heat and set aside to cool.
- Reserve 3 tablespoons (45g) of peach sauce for spreading on the sponge cake.
Prepare the peach raspberry yogurt mousse.
- Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes.
- In a large bowl mix yogurt with powdered sugar. Add the remaining peach mixture and mix to combine.
- Dissolve gelatin over low heat and pour over the peach yogurt mixture. Mix to combine.
- In another bowl whip the chilled whipping cream until stiff peaks form. Gradually fold it into the peach yogurt mixture.
- Gently fold the fresh raspberries into the mousse.
Assemble the cake.
- Invert the cake onto a serving platter.
- Spread the reserved 3 tablespoons of peach sauce evenly over the cake.
- Place a cake ring around the cake. Line an acetate sheet around the cake and pour the peach raspberry yogurt mousse over the cake. Smooth the top.
- Refrigerate for at least 4-6 hours or overnight.
- Decorate the cake with fresh raspberries and peach slices. Dust with powdered sugar. Enjoy!
Video
Nutrition
The post Raspberry Peach Yogurt Mousse Cake appeared first on Home Cooking Adventure.
]]>The post 10 Greek Inspired Recipes appeared first on Home Cooking Adventure.
]]>From the hearty comfort of Pastitsio, a baked pasta dish layered with spiced ground meat and topped with a velvety béchamel sauce, to the refreshing Tzatziki, a yogurt-based dip with cucumbers, garlic, and dill, each recipe captures the heart of Greek food.
Delight in the tangy, creamy Tirokafteri, a spicy feta dip that pairs perfectly with warm pita bread. Savor the baked goodness of Bouyourdi, featuring tomatoes, feta, and peppers, all melted together in a dish of pure indulgence.
Savor the simplicity of a classic Greek Salad, bursting with ripe tomatoes, crisp cucumbers, Kalamata olives, and feta cheese, drizzled with olive oil and oregano.
Indulge in the crunch of Crispy Zucchini, lightly battered and cooked to golden perfection, served with a side of refreshing Tzatziki. Try the crispy Fried Feta with Sesame Seeds and Honey, a delightful mix of crunchy, savory, and sweet flavors in this Mediterranean-inspired dish.
Why you will love these Greek inspired dishes
Each dish in this collection brings a taste of Greece to your kitchen. The recipes are perfect for those seeking to recreate the warmth and hospitality of a Greek taverna at home. With these 10 Greek Inspired Recipes you can enjoy a vibrant celebration of Mediterranean flavors that will transport you to the sunny shores of Greece.
Make your gatherings extra special with these 10 Greek Inspired Recipes that are sure to please everyone. If you try them out don’t forget to share the photos with me on Instagram. I would love to see how they turn out for you.
YOU MAY ALSO LIKE:
15 Pasta Recipes
20 Egg Recipes for Breakfast or Brunch
30 Must-Try Cheese Appetizers
30 Unique Layer Cake Recipes
15 Amazing Salad Recipes
15 Cake Roll Recipes
10 Delightful Sweet Potato Recipes
20 Delightful Chicken Recipes
15 Dip Recipes
15 Make-Ahead Appetizers
25 Homemade Bread Recipes
10 Choux Pastry Recipes
35 Mouthwatering Gluten-Free Desserts
25 Sweet Bread Recipes
20 Baked Cheesecake Recipes
The post 10 Greek Inspired Recipes appeared first on Home Cooking Adventure.
]]>