Nun’s Puffs are delicate pastries with a light, airy texture and a gently crisp exterior. Made from a simple choux-style dough, these golden treats rise beautifully in the oven, creating a tender center that is both soft and satisfying. Their subtle sweetness makes them versatile enough for breakfast, afternoon tea, or a refined dessert. Often finished with a dusting of powdered sugar, Nun’s Puffs have an understated elegance that suits any occasion. Enjoy them warm and freshly baked, or pair them with fruit, whipped cream, honey, or a drizzle of chocolate for an extra touch of indulgence. Light, graceful, and wonderfully comforting, Nun’s Puffs offer a delightful balance of simplicity and sophistication.
Ingredients
½ cup butter
¾ cup flour
1 cup of milk
4 eggs, room temperature
Process
Preheat oven to 375°F.
Grease 12 muffin cups well, including the top of the muffin tin.
Melt the butter in a medium saucepan.
Melt the butter. Add the milk and bring it to a boil.
Add all the flour at once. Stir until the mixture forms a firm ball.
Remove from the heat and let it cool for 5 minutes. Add the eggs one at a time, beating with a wooden spoon for 1 minute after each egg.
Divide the batter between each muffin cup.
Sprinkle the top with granulated sugar.
Bake for 30 minutes.
Remove from oven and remove buns from muffin tin.
Drizzle with honey or your choice of topping and enjoy while warm.
A crumb-topped slice of walnut banana bread is served alongside coffee in a cozy kitchen setting.
Banana Nut Bread recipes are everywhere, and most are delicious. But this one is truly a standout! I discovered it about 10 years ago, and it has been my favorite ever since. Each slice is moist, wonderfully dense, and bursting with intense banana flavor. Toasted walnuts or pecans add a satisfying crunch, while the cinnamon streusel topping delivers the perfect sweet, buttery finish.
Ingredients:
¾ cup butter, softened
1 8oz package of cream cheese, softened
2 cups of sugar
2 large eggs
3 cups of all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1-1/2 cups mashed ripe bananas (about 4 with dark spots)
1 cup chopped toasted walnuts or pecans
½ teaspoon vanilla extract
Process:
Beat butter and cream cheese with an electric mixer until fluffy
Gradually add sugar, beating until light and fluffy
Add eggs one at a time, beating until just blended after each addition
COMBINE flour and next three ingredients
Gradually add butter mixture at low speed until blended
Add bananas, vanilla, and nuts
Spoon batter into two greased and floured 8 x 4-inch bread pans
Top with streusel topping
Bake at 350°F for 1 hour, or until a toothpick inserted in the center comes out clean and the sides pull away from the pan.
Cool pans on a wire rack for 10 minutes and remove from pan
Cool completely before slicing
STREUSEL TOPPING
Mix ½ cup firmly packed brown sugar, ½ cup chopped toasted nuts, 1 tablespoon melted butter, 1 tablespoon flour, and 1/8 teaspoon ground cinnamon. Sprinkle the mixture over the batter before baking. If the top browns too quickly, cover it with foil for the last 15 minutes.
Turn mealtime into a tasty celebration with crispy German potato pancakes! These golden treats bring cheerful comfort from breakfast to dinner. Add applesauce for a sweet twist, a spoonful of sour cream for creamy tang, or a perfectly cooked egg for extra deliciousness. Pair them with steak or chicken, or let them shine solo. Crisp on the outside and soft inside, they are easy to share and make every bite feel like a small celebration.
Ingredients:
1 lb. potatoes, about 2 or 3 large russets, grated (see note below)
1/2 onion, grated
1 teaspoon garlic powder
1 tsp. salt
Dash of Ground pepper
¼ tsp nutmeg
1 egg, beaten
2 tablespoons all-purpose flour
Oil for frying
Process
Preheat oven to 250°F to keep potatoes warm while frying.
Finely grate potatoes and onion into a large bowl. Drain off any excess liquid.
Combine the egg, garlic powder, nutmeg, salt, and pepper. Gradually add 2–4 tablespoons of flour until the mixture becomes thick.
Heat 1/4 inch of oil in the bottom of a heavy skillet over medium-high heat. Drop 1/4-cup mounds of batter, two or three at a time, into hot oil and flatten with the back of a spatula to make 1/2-inch-thick pancakes.
Fry over medium-high heat, turning pancakes once, until golden brown and crisp, about 5 minutes on each side. Transfer to a paper towel–lined plate to drain. Keep warm in the preheated oven until ready to serve. Repeat until all potato mixture is used.
Note: You can use both russet potatoes and sweet potatoes for added sweetness and color.
Eggs are a delightful culinary canvas any time of day—breakfast, lunch or dinner—and every part is edible, even the shell when ground for calcium. While shell color doesn’t change flavor, I’m lucky to know farmers whose hens lay blue, green, pink, brown and white eggs—Easter surprises all year. Those backyard eggs are incredibly fresh and, to me, taste like sunshine on a plate. Versatile and nutritious, eggs adapt to countless meals. Try a playful baked frittata: toss in your favorite vegetables, bits of cheese and a pinch of herbs to make a signature version. Serve a colorful tossed salad alongside a warm slice of frittata for a satisfying, balanced dinner.
Ingredients
7 Large Eggs
¼ cup of Whole Milk
1/3 cup of cheese (see NOTE below for choices)
Dash of salt
Dash of pepper
¼ cup of parsley, finely chopped
1 teaspoon of fresh thyme
Up to 1-½ cup of vegetables, (see NOTE below)
Process
Preheat oven to 350F.
Spray a deep pie plate, or a 11”x5” 7” oven proof dish
Beat all ingredients together
Mix egg mixture with your choice of vegetables and cheese
Bake in a preheated oven for 30 minutes or until a knife inserted in the middle comes out clean.
NOTE:Add-in Ingredients in ½ cup increments, up to 1-1/2 cups
Recommended Vegetables for Frittatas
Asparagus: Tender asparagus tips provide delicate, almost sweet notes while the slightly firmer stalks contribute a gentle snap. Roasting or sautéing the asparagus briefly before adding it to the pan concentrates its natural sugars and softens any fibrousness, producing a tender result without losing its color.
Spinach: A classic choice, spinach wilts down significantly and adds a rich green element. It is well paired with various cheeses and herbs.
Mushrooms: They add a savory depth of flavor and a nice texture. Sauté them before adding them to the egg mixture to enhance their taste.
Bell Peppers: Available in various colors, bell peppers add sweetness and crunch. They should be sautéed until tender before mixing with the eggs.
Zucchini: This vegetable adds moisture and a mild flavor. Sauté it to reduce excess water before adding it to the frittata.
Onions: They provide a strong flavor base. Caramelizing onions before adding them can enhance their sweetness and depth.
Broccoli: This hearty vegetable holds its shape well and adds a nice crunch. It should be steamed or sautéed until tender before use.
Tomatoes: Fresh or sun-dried tomatoes can add a burst of flavor. If using fresh tomatoes, pat them dry to avoid excess moisture in the frittata.
Popular Cheese Choices
Cheddar: A good choice is cheddar because it adds creamy, tangy flavor and melts well, making the frittata richer. Choose mild, medium, or sharp to suit your taste. Use block cheese instead of pre-shredded for better melting and texture. Mozzarella: Mozzarella has a mild taste and melts well, giving a creamy, stretchy texture. Fresh mozzarella contains more moisture and makes a frittata softer. Low-moisture mozzarella is drier and gives a firmer result. Feta: This crumbly, tangy cheese adds a Mediterranean flavor. It pairs well with spinach, tomatoes, and olives. Feta does not melt fully but adds a salty, textured contrast. Parmesan: A firm, nutty cheese that adds savory flavor. It does not melt smoothly like soft cheeses, but you can grate it into the eggs or sprinkle it on top for a tasty finish. Gruyère and Pecorino Romano: Gruyère has a mild, nutty, slightly sweet taste and melts smoothly, so it works well in vegetable or meat frittatas. Pecorino Romano is saltier and sharper, so use only a small amount in strong, meat-based frittatas.
Tips for Using Cheese in Frittatas
Grate or crumble your own cheese to ensure smooth melting and avoid additives found in pre-shredded cheese.
Combine cheeses for complex flavors, such as mozzarella with Parmesan or cheddar with Gruyère.
Moderate the amount to prevent a greasy or overly heavy frittata.
Pair with ingredients:
Vegetable frittata: mozzarella, Gruyère, Parmesan, or goat cheese
Meat frittata: cheddar, Pecorino Romano, or Gruyère
Mediterranean frittata: use feta, goat cheese, or mozzarella. Choose cheese based on the flavor and texture you want. Try different combinations to find a balanced taste.
Imagine a dessert that’s as fun to make as it is delicious to eat—welcome to the world of bread pudding! This treat has a rich history, dating back centuries when clever cooks needed to rescue stale bread from the trash. Instead of wasting it, they turned it into hearty, flavorful dishes, both savory and sweet. Today, bread pudding has evolved into a luxurious delight, often made with fancy breads like brioche and infused with indulgent ingredients such as vanilla beans, bourbon, Gruyère cheese, or crunchy pecans. It’s a versatile dessert that can be dressed up with luscious sauces or fresh fruit, making every bite a delightful experience. Whether you’re reminiscing about childhood or impressing guests with a gourmet twist, bread pudding offers a perfect blend of history, comfort, and elegance. So, gather your ingredients and get ready to create a fun, flavorful masterpiece that celebrates both tradition and decadence.
Makes 6
Ingredients
5 cups of mixed fresh berries, such as blackberries, blueberries, and raspberries (about 3 pints)
2 tablespoons fresh lemon juice
2 tablespoons of water
1 vanilla bean split lengthwise
1/2 cup of sugar
Pinch of salt
18 thin slices of white sandwich bread (Challah bread can be used; roll out a slice to make thin)
Directions
In a saucepan, cook berries, water, and lemon juice over medium heat until berries release their juices but still hold their shape, about 2 minutes. Slice a vanilla pod down the center and scrape the beans; add the beans to the berry mixture. Stir in sugar and salt; cook until the sugar is dissolved, 3 to 5 minutes. Strain the sauce into a bowl through a sieve or colander; do not discard the berries. Set both aside to cool.
Take a piece of plastic wrap that is 6 inches longer than the cupcake tin. Press it into the cups of the tin. Alternatively, place another muffin tin on top of the plastic wrap to help press it into the cups.
Using a 2-3/4-inch cookie cutter, cut six rounds from the bread slices and set one round in the bottom of each muffing tin.
Using a smaller 2-1/4-inch cookie cutter, cut twelve rounds from the bread and set aside.
Pour 1 tablespoon of sauce into each cup; add 1 tablespoon of reserved cooked berries. Top with smaller bread rounds; add another tablespoon each of sauce and berries. Make another layer of bread, sauce, and berries; top with remaining bread rounds. Press down firmly with the bottom of a glass.
Cover the puddings with plastic wrap. Place a baking sheet on top and add a heavy skillet to weigh it down. Keep it in the refrigerator for at least 4 hours.
To serve, pull up the plastic wrap, and gently unmold each pudding onto plates; drizzle with leftover sauce.
Cook’s Note
Using a cupcake tin lined with plastic wrap makes it easy to form, transport, and unmold the chilled puddings. Spray the tins with cooking spray to help the plastic wrap stay in place.
Delicious fresh strawberry shortcakes topped with whipped cream and mint leaves.
This refreshing old-fashioned recipe for Strawberry Shortcakes is a delightful dessert that combines the sweetness of ripe strawberries with the light, fluffy texture of freshly baked shortcakes. This classic treat is perfect for summer gatherings, picnics, or any occasion where a cool, fruity dessert is desired. The key to a perfect strawberry shortcake lies in selecting fresh, juicy strawberries, which are sliced and often lightly sweetened to enhance their natural flavor. The shortcakes themselves are made from tender biscuit-like dough, baked until golden, then split open to hold the luscious strawberries and whipped cream. For an added touch of freshness, some recipes incorporate a hint of lemon zest or a splash of vanilla into the shortcake batter. This dessert is not only visually appealing with its vibrant red strawberries and fluffy layers but also offers a harmonious balance of sweetness and acidity.
Ingredients
Filling
6 cups of fresh strawberries, sliced
½ cup sugar
1 teaspoon vanilla extract
Whipped Cream
1 cup heavy whipping cream
¼ cup of powdered sugar
1 teaspoon of vanilla extract
Biscuits
2-3/4 cups of all-purpose flour
¼ cup sugar
4 teaspoons baking powder
3/4 cup of cold butter, cut up
2 large eggs, lightly beaten
1 (8-oz.) container of sour cream
1 teaspoon vanilla extract
Preparation
Combine strawberries, 1/2 cup sugar, and vanilla extract. Cover and chill in the refrigerator for about 2 hours.
Beat whipped cream at medium-high speed with an electric mixer until foamy.
Gradually add powdered sugar and vanilla, beating until stiff peaks form. Note: do not overbeat or the whipped cream will become butter! Cover and chill in the refrigerator until ready to use.
Biscuits
Preheat oven to 450°F.
Line a baking sheet with raised edges with parchment paper.
Combine flour, sugar, and baking powder in a large bowl;
Cut butter into the flour mixture with a pastry blender or two forks until crumbly.
In a separate bowl, whisk together eggs, sour cream, and vanilla until blended
Add to flour mixture, stirring just until dry ingredients are moistened.
Drop dough into 10 mounds on an ungreased baking sheet; flatten each mound with the back of a spoon until about ¾ inch thick.
Bake for 10 – 12 minutes until golden.
Presentation
Cool on a wire rack for about 10 minutes. Cut shortcakes in half horizontally. Spoon half of the berries and whipped cream over the bottom layers.
Replace the top layers and cover with the remaining strawberries and whipped cream.
Enhancing this rustic treat is a spread of vanilla butter, which adds a layer of creamy richness and aromatic sweetness. The vanilla butter melts gently over the warm muffins, infusing each bite with a fragrant vanilla essence that elevates the overall flavor experience. This combination of textures and flavors makes blueberry cornbread muffins with vanilla butter an ideal choice for breakfast, brunch, dinner side dish, or a cozy snack.
Ingredients
1 cup of yellow cornmeal
1 cup all-purpose flour
2 teaspoons of baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1⁄2 cup unsalted butter, melted and cooled
2 tablespoons vegetable oil
1⁄2 cup granulated sugar
2 large eggs
1 cup of buttermilk
1 teaspoon vanilla extract
1 cup fresh blueberries or frozen (not thawed)
Instructions
Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners or grease the cups with cooking spray.
In a large bowl, mix the dry ingredients together until well combined. Set aside.
In a separate mixing bowl, beat the melted butter, oil, and sugar until smooth and thick. Add the eggs one at a time and mix until combined.
To add the dry ingredients to the buttermilk mixture, start and end with the flour. Mix gently by hand until about halfway combined. Add the blueberries and stir just until no streaks of flour are visible.
Divide the batter evenly between the muffin cups, filling each all the way to the top.
Bake for 15-18 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs.
Let the muffins cool in the pan for 5 minutes before removing them to a cooling rack.
Vanilla Butter
Ingredients
1 cup of good unsalted butter
2 vanilla pods
3 tablespoons powdered sugar
½ teaspoon flakey sea salt (Maldon)
Process
Let the butter come to room temperature.
Using a very sharp knife, cut the vanilla pods in half lengthwise, exposing the seeds. Using the knife, scrape out the seeds and add to the butter.
Combine the butter, vanilla seeds, sugar and salt to a mixing bowl and whip until light and fluffy.
Discover the ultimate bread pudding recipe that fills your home with irresistible aromas of brown sugar, cinnamon, and vanilla. Perfect for holiday brunches or cozy weekends, this rich, comforting treat is totally addictive. Feel free to get creative with your bread—stale French bread, day-old glazed doughnuts, cinnamon rolls—anything goes! Bake, enjoy, and watch everyone rave about this delightful, fun dessert that warms both your heart and your home.
Ingredients
Pudding
1 cup firmly packed brown sugar
½ cup granulated sugar
1 loaf or 10 cups of cubed brioche or other stale bread *see note below
1-1/2 cups of Half and Half
1/2 cup of heavy whipping cream
4 eggs
2 teaspoons cinnamon
¼ teaspoon nutmeg
1 teaspoon vanilla extract
½ cup melted butter
Vanilla Bourbon Sauce
1 cup heavy cream
½ cup granulated sugar
½ cup bourbon
1-1/2 teaspoons pure vanilla extract
2 tablespoons of butter
1 tablespoon cornstarch (optional)
Process
Preheat oven to 350°F.
Spray a 9 x 13-inch baking dish with cooking spray. Spray a piece of aluminum foil with cooking spray to cover the bread pudding while it is baking.
In a large mixing bowl, beat together the eggs, sugars, cinnamon, nutmeg, vanilla, and melted butter until smooth.
Stir in the Half and Half, and whip cream and mix well. Add the cubed bread and let the mixture sit for 2 hours, stirring occasionally to ensure the bread absorbs the custard mixture.
Pour bread pudding batter into pan. Cover with foil and bake for 50 minutes to 1 hour or until center of pudding is firm.
NOTE: This can be made about 1 or 2 days in advance, reheating it at 250°F. for 30 minutes before serving.
Vanilla Bourbon Sauce
In a saucepan over medium heat, combine the cream, sugar, and vanilla.
Heat until the mixture is warm but not boiling.
In a separate bowl, mix the bourbon with a bit of the cornstarch to thicken the sauce.
Whisk in the bourbon mixture and continue to cook for another minute until slightly thickened.
Remove from the heat and stir in the butter until melted.
Cut pudding into squares and serve with a generous serving of bourbon sauce and a dollop of whipped cream or ice cream.
NOTE: If your bread is not stale, start by cutting a fresh loaf into small 1” pieces. Place the pieces on a baking sheet lined with parchment paper. Dry the bread in a 350°F oven, stirring once. Remove when the bread is slightly dry.
Portabella mushrooms are healthy and practical. They are low in calories and rich in antioxidants, vitamins, and minerals. They can be used instead of bread or pastry for stuffing, providing nutrition and flavor. Alternative ingredients such as cooked Italian Sausage, sauteed bell peppers, chili peppers, or prosciutto could be considered as additions to the basic stuffing below. This recipe is versatile, allowing you to customize the filling with your favorite vegetables or cheeses. Served with a side salad or soup, enjoy the rich flavors and satisfying texture of this dish.
Ingredients
¼ cup olive oil
1 tablespoon of balsamic vinegar
1 clove garlic, grated
¼ cup of sliced Kalamata Olives
4 or 5 sun dried tomatoes, chopped
¼ cup diced sweet onion
1 cup fresh spinach
1 oz goat cheese
½ Avocado – cut into chunks
¼ tsp Kosher salt or sea salt
Sprinkle of freshly grated pepper
4 large Portabella Mushrooms
Process
Preheat oven to 425°F.
Clean the mushrooms with a damp paper towel.
Remove the stems by twisting them off and scrape out the gills using a spoon to create more space for the stuffing.
Marinate the mushrooms for 30 minutes to 1 hour in ¼ cup olive oil and 1 tbsp. balsamic vinegar add 1 grated garlic clove.
Add one teaspoon of olive oil to a skillet on medium-high heat, add Kalamata olives, and the sun-dried tomatoes, stir-fry for about 4-5 minutes until the olives are crispy. Remove from pan.
Turn heat down to medium, add another teaspoon of olive oil and add the diced onions and garlic. Stir-fry for about 2-3 minutes until onions are soft. Add the spinach just until wilted.
Add the olives and tomato mixture to the pan with the onions, garlic and spinach.
Remove from heat, let cool slightly.
Stir in goat cheese, sprinkle with salt and pepper to taste, stir in Avocado chunks.
Place pan in pre-heated oven and bake for 20 minutes until mushrooms are tender.
Remove from the oven and let mushrooms cool slightly before serving.
There are so many recipes for Banana Nut Bread and truthfully, they are all pretty good. I discovered this recipe about 10 years ago and decided it is the best recipe I have ever made for Banana Nut Bread, moist, dense with an intense banana flavor highlighted by toasted walnuts and cinnamon streusel topping. This recipe makes two loaves, great for gifting or freezing for later use.
Ingredients
¾ cup butter, softened
1 8oz package of cream cheese, softened
2 cups of sugar
2 large eggs
3 cups of all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1-1/2 cups mashed ripe bananas (about 4 with dark spots) *
1 cup chopped toasted walnuts
1 teaspoon vanilla extract
Process
Preheat oven to 350°F. Grease and flour two 8 x 4-inch bread pans.
Mix butter and cream cheese with an electric mixer until smooth.
Gradually add sugar and beat until the mixture is light and fluffy.
Add eggs one at a time, beating until just blended after each addition.
COMBINE flour and next three ingredients
Gradually add to the butter mixture at low speed until blended.
Add bananas, vanilla and nuts.
Spoon batter into two greased and floured bread pans.
Top with streusel topping.
Bake for 1 hour until a toothpick inserted in the center comes out clean and sides pull away from pan.
Cool pans on wire rack for 10 minutes before removing from pans.
Cool completely before slicing.
STREUSEL TOPPING
Ingredients
½ cup firmly packed brown sugar
½ cup chopped toasted walnuts
1 tablespoon melted butter
1 tablespoon flour
1/8 tsp ground cinnamon.
Process
Mix all ingredients for streusel together in a bowl.
Sprinkle over the batter before baking
Press streusel into the dough with the back of a spoon to ensure streusel is baked into the loaf and doesn’t shed when removed from the pan.
*Note: the riper the bananas (black even) the more banana flavor will impart in your recipe. I use frozen bananas that have been defrosted in the refrigerator, they are overripe and work wonderfully.
Kitchen Moxy 