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Tasty recipes from home cooking to gourmet with awesome food photography of every recipe!
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by Laureen King
Incredible tasting, these Banana Spice Cookies are a great recipe for using up over-ripened bananas. A light, soft cookie with a cake-like texture.
This cookie recipe has a delicious banana flavor with a hint of spice. I enjoy these cookies plain, but if you like, add a simple cream cheese frosting as I make for my Banana Cake.
Only use overripe bananas. The banana peel should appear dark brown, almost black, indicating they are overripe. This allows for the natural sweetness of the banana to enhance the flavor of these cookies.
Line a baking sheet with parchment paper. The batter for this banana recipe has a sticky consistency; the parchment paper prevents the bottom of the cookie from burning.
These cookies take about 11-13 minutes to bake. The tops should be slightly browned like a muffin top.
Overripe bananas - overripe bananas allow for the natural sweetness of the banana to come through and blend easily into the batter.
Flour - everyday all-purpose flour, do not sift, just scoop from the flour bin or bag.
Baking Powder - gives the cookies a soft and fluffy texture.
Baking Soda - makes the cookies spread a bit for an evenly baked cookie.
Salt - the main function of salt in baking is to enhance the flavor of the other ingredients.
Spices - Ground cinnamon, nutmeg, ground cloves and ground ginger complement the banana and add an extra layer of flavor to these cookies.
Butter - I always use butter for baking, it adds a richer flavor than margarine. Salted butter can vary from brand to brand with the amount of saltiness, so unsalted butter works best for baking.
Brown Sugar - brown sugar has molasses in it. This gives baked goods an extra punch of flavor and makes cookies softer and moister.
Eggs- eggs create stability in the cookie batter and add moisture to baked goods.
Pure Vanilla Extract - pure vanilla extract adds subtle and delicious flavor to baking.
Whisk together dry ingredients. Set aside.
Beat together butter and brown sugar.
Add eggs to sugar and butter.
Mix in the mashed bananas.
Gradually blend in the dry ingredients.
Mix until fully combined. Do not overmix.
Scoop batter onto parchment lined baking sheet.
Place into oven and bake 350 degree Fahrenheit for 11-13 minutes.
These cookies taste best fresh out of the oven. They can be stored at room temperature for up to 3 days in an airtight container.
As well, these cookies freeze well in an airtight container or freezer bag for up to 3 months.
by Laureen King
This watermelon mint salad is a refreshing and flavorful side dish to complement your summer spread! With the sweet juiciness of watermelon, the tangy saltiness of feta, and the zing of red wine vinegar, this simple dish packs a punch of surprising complexity that will inspire your taste buds.
As the temperature outside rises, it's important to stay hydrated, and this salad is the perfect solution. Watermelon's high-water content not only provides a refreshing respite from the heat, but it also helps to counteract the dehydrating effects of sweating. So not only will you enjoy the delicious flavors of this dish, but you'll also be doing your body a favor.
After just one bite, you'll be wondering why watermelon and feta aren't paired together more often. So next time you're in the mood for a fresh and tasty side dish, give this watermelon salad a try. Your taste buds (and your body) will thank you!
Pro Tip: If you need a way to use up that leftover watermelon from this recipe, you can make this Watermelon Gin cocktail as well!
by Laureen King
This Penne alla Vodka has a rich and flavorful creamy tomato-based sauce that is infused with a hint of vodka. It is a comforting medley of tangy, creamy, and savory goodness that has won the hearts of many in our family.
The tomatoes provide a subtle acidity, which is complemented by the richness and smoothness of the cream. The vodka adds a unique depth of flavor, elevating the overall taste of the dish.
One of the best things about Penne alla Vodka is its versatility. You can customize it to your liking by adding ingredients like crispy pancetta, or even a sprinkle of red pepper flakes for a touch of heat. It's a dish that allows for creativity and experimentation, making it perfect for both casual weeknight dinners and special occasions.
Enjoy this pasta with some delicious side recipes like Avocado Citrus Salad or Bacon Shallot Peas.
In a large saucepan over medium heat, warm the olive oil. Once the pan is heated, add the onion, garlic, salt, pepper and chilli flakes. Cook, stirring occasionally, until the onion is soft, which takes about 8 minutes.
Bring a large pot to a boil. You want to give the pasta plenty of room to move around once the water is at a rolling boil. Once the water is at a rolling boil, add the penne pasta and one teaspoon of salt. Salting the water will not only enhance the flavor of the noodles, it helps to slightly firm up the pasta while cooking. This will give the pasta a better bite and prevent it from becoming overly soft or mushy. This is particularly important when aiming for the ideal "al dente" texture.
Add the tomatoes to the saucepan and simmer for approximately 10 minutes, stirring occasionally.
Pour the vodka into the tomato mixture and cook until the sauce thickens, achieving a saucy consistency. This usually takes about 10-15 minutes.
Stir in the cream and remove the saucepan from the heat. Once the pasta is cooked and drained, add it back into the pot and pour the sauce over the pasta, ensuring all noodles are thoroughly coated. Allow the pasta to sit in the sauce for about 1-2 minutes.
NOTE: If you desire a thicker sauce, combine 1 tablespoon of cornstarch with 1 tablespoon of water, and stir into the mixture. Simmer for additional 5 minutes.
Finally, add the parmesan cheese, give it a final mix. Serve the pasta hot, seasoning with salt and pepper to taste. Sprinkle with extra grated parmesan if desired.
by Laureen King
These Fruit Pizza Cookies are a simple and enjoyable recipe that your kids will love! The combination of a soft, buttery sugar cookie-inspired crust topped with tangy-sweet cream cheese and vibrant fresh fruit is irresistible!
What I like most is the versatility of this recipe. When you shrink the pizza into delicious cookie-size portions, this recipe becomes perfect for serving at backyard barbecues and other outdoor gatherings. The individual pizzas also allow you to experiment with more decoration styles and fruit combinations.
For those wanting to make the recipe healthier, you can even replace the cookie crust with sliced watermelon!
Crust: Any cookie dough will do for a crust, but my absolute favorite this sugar cookie dough base because of its simplicity. My Ginger Cookie and Chocolate Chip Cookie recipes are two other great options for a different flavor profile.
When making the dough, if it is too sticky, add a bit more flour until it holds together and can easily roll out with a rolling pin. Be careful not to add too much flour or the dough will become dry and start to crack.
Lightly flour your counter and the rolling pin, this will keep the cookie dough from sticking.
Fruit: Slice the fruit nice and thin to layer it better. If you use any canned fruit, dry it off on paper towel before adding it to the top. Most of all, have fun decorating and experiment with your toppings!
In a large mixing bowl, combine the flour, confectioners' sugar, baking powder, salt and granulated sugar.
Add room temperature butter to flour mixture. Using an electric blender, mix on low speed until the butter is incorporated. There should be chunks of butter.
Add eggs and vanilla. Blend on low speed until the dough just comes together, 1-2 minutes.
Using your hands knead together and form into a disk.
Roll dough to ¼ inch thickness and cut into 3.5 inch circles.
Bake 350º F oven for 12-15 minutes and edges are golden brown. Cool completely, then top with cream cheese mixture and decorate with fruit.
While I'll be sharing my favorite toppings in these Fruit Pizza Cookies, here are a few other mouthwatering fruit combinations!
Drizzle with melted chocolate or sprinkle with powdered sugar.
If you are looking for a fun and fruity dessert that is sure to impress, look no further than these two favorites:
by Laureen King
This Fresh Gazpacho recipe is the perfect way to use up your garden tomatoes in late summer. Right now, I have a garden bursting with veggies and herbs, and this soup is perfect for using them up before they go bad. More than that, we still have a few more hot days ahead of us, and this chilled Spanish soup is a great way to cool yourself down!
Gazpacho is a cold soup made from fresh vegetables. It originates from Southern Spain in the province of Andalusia. Authentic Gazpacho is prepared with garlic, olive oil, and water or vinegar. Whatever vegetables are available can also be included in the mix.
Gazpacho is served cold because it is meant to be eaten on hot days. It is the perfect meal to cool you down in the mid-day heat. While Gazpacho can be served warm, it is best enjoyed cool.
Tomatoes: The tomatoes will make up the base of your soup, so they MUST BE FRESH and ripe. Vine ripened tomatoes will give you the best flavor.
Tomato Juice: Since the tomato juice makes up half of the stock, you should choose a high-quality juice like the low sodium tomato juice from Trader Joe's or a homemade option. I like this recipe from Favourite Family Recipes because it adds extra spices and salts to the base for exceptional flavor.
Consistency: If you prefer a chunky gazpacho, you can skip the step for blending the soup. This is how our family recipe has always been made. Likewise, authentic gazpacho is typically served 100% blended. If this is how you want to have your soup, then just blend all of the soup instead of just half. I like a mix of both so I blend only half of the base in this recipe.
Salt: You truly need to add salt and pepper to taste. For those trying to keep this recipe as healthy as possible, you can opt for less salt. Ultimately, the tomato juice you use combined with your preferences will massively impact the amount of salt you need.
Gazpacho is a Spanish dish that works well as a side for many foods. Since cold soups are typically served on hot days, pairing this recipe with another chilled recipe made with fresh ingredients is my favorite. My Tomato Bocconcini Pasta has a bit more substance and pairs excellently. Another great option is Watermelon Mint Salad.
If you want some heavier fare. Consider pairing this Gazpacho with some:
by Laureen King
This Chicken Soup with Ginger and Turmeric is the epitome of wholesome comfort food for those brisk, chilly days or when you’re feeling under the weather. After all, there's nothing quite as soothing as a steaming bowl of homemade chicken noodle soup when you're feeling under the weather.
This chicken soup recipe is healthy, easy to prepare and will be ready in under an hour. It also offers a tasty solution for using up leftover chicken.
Try my Homemade Chicken Stock in this recipe. It is a super healthy alternative to using store-bought chicken broth or chicken stock. I love chicken soup with ginger and turmeric paired with warm biscuits or my excellent Butternut Squash Scones
*See recipe card for quantities.
In the grand scheme of things, don't hesitate to personalize this recipe and make it your own. There's a saying I've heard that goes something like this: "Once you've made a recipe, it’s yours," and it certainly holds true here. Begin with my recipe as your foundation, and then you might even consider introducing optional ingredients.
Turkey is a great substitution and a super way to up leftover turkey, turning this recipe into a heathy Turkey Noodle Soup.
Vegetable options - celery, baby spinach, kale, butternut squash, potatoes, mushrooms some celery or other veggies.
Substitute the egg noodles with your favorite pasta or even cooked rice or rice noodles.
Store the soup for 2-3 days in the refrigerator or freeze for up to 3 months.
Don't skip the step of pureeing the cauliflower. Blend until the cauliflower is smooth, then add it back into the soup. This thickens the soup a bit and greatly enhances the broth base of the soup.
This recipe is so quick and simple to make it is best made on the stovetop.