Move over, Red Lobster’s cheddar biscuits! You are not going to believe how easy it is to make these at home. With just a few simple ingredients and easy-to-follow instructions, you’ll be on your way to creating mouthwatering biscuits that are bursting with flavor. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is sure to become a staple in your cooking repertoire.
The combination of buttery dough and cheesy goodness creates a harmonious symphony of flavors that will leave you craving more. These biscuits are perfect for any occasion, whether you’re hosting a brunch with friends or simply looking to elevate your weekend breakfast routine. Plus, the best part? They are incredibly easy to make, so you can spend less time in the kitchen and more time enjoying the fruits of your labor.

So what are you waiting for? Dust off your apron, preheat your oven, and get ready to bake up a batch of these irresistible cheddar biscuits. They will impress your taste buds and wow your guests with this simple yet flavorful recipe that is guaranteed to become a favorite in your household. It is definitely in mine, when I asked my brother-in-law what he wanted me to make for his birthday last year, these biscuits were his answer!

Recipe adapted from Ina Garten.

Tahini Chocolate Chip Cookies redefine the classic cookie experience with a unique blend of flavors. The creamy richness of tahini adds depth to every bite, elevating the cookie beyond the ordinary. You’ll experience a symphony of flavors that dance on your palate with every bite, creating a memorable indulgence.

Tahini Chocolate Chip Cookies offer a modern twist on a beloved classic, appealing to those seeking new culinary adventures. Whether you’re a seasoned baker or simply someone with a sweet tooth, these cookies are sure to captivate your senses and leave you reaching for seconds. Say goodbye to mundane desserts and embrace the extraordinary with these cookies – a delicious journey into the realm of innovative baking.

Experimenting with different chocolates opens up a realm of possibilities, allowing you to tailor the cookies to your taste preferences. Whether you prefer the deep, dark notes of a 70% cacao chocolate or the creamy sweetness of a 50% cacao variety, each option offers a unique twist on the classic cookie recipe. Get creative in the kitchen and mix and match chocolates to create your perfect blend. I like to use half 70% and half 55%, since I do not like overly sweet cookies. I also like to use chocolate chunks instead of chips, as the chunks melt into the cookie and make a pretty swirl pattern.

Recipe adapted from the NY Times.

Spinach Tomato Quiche is super simple to make and the result is impressive! This recipe embodies the harmony of wholesome ingredients and savory flavors. The classic French-inspired delight combines the delicate richness of eggs, the vibrant freshness of spinach, and the tangy sweetness of tomatoes nestled within a flaky crust. Whether served warm for brunch …

Angel Food Cake is my father-in-law’s favorite cake that I make, it is super easy to make, but also easy to mess up. This recipe calls for just a handful of ingredients, but don’t let that fool you: the result is a cake so fluffy you may think you’re eating a cloud. Once you take a bite, it will melt in your mouth and you will understand why it’s his favorite!

I strongly recommend using a standing mixer to make this recipe. You can do it with a handheld one, but your arms will get tired. Do not have an angel food cake pan? You can make it using other pans, but because you won’t be able to cool it upside down, your cake may deflate. Some people even make it using a cupcake pan, I, unfortunately, have had no success that way.

This cake is commonly served with whipped cream, I like to make my own with just heavy cream and vanilla. The angel food cake is already sweet enough, but I find that adding sugar to the whipped cream makes it too sweet. I like to serve it with berries or lemon curd (that you can make with some of the yolks leftover!).

Recipe adapted from Sugar Spun Run.

Discover the ultimate comfort food with the perfect chicken noodle soup recipe! Easy to make, this one hits the spot every time, there’s something about a bowl of hot chicken noodle soup that no one can resist. Whether you’re feeling under the weather or craving a cozy meal, this recipe is quick and delicious.

I like to use cooked chicken, as I often tend to have some shredded chicken in the freezer. My Air Fryer Roasted Chicken is perfect for this, but when I don’t have it, I boil the chicken with the soup, then I take the chicken pieces out and shred them before returning them to the pot. You can use dark or white meat, I like a combination of both.

You won’t see a bunch of herbs in my recipe, as we like it plain over here — but nothing prevents you from adding to yours. I also like to use a 1:1 ratio for the main ingredients, so that neither of them will overpower the chicken noodle soup. Feel free to adjust the proportion to your liking, as well as use the noodles of your preference. I like to use egg noodles, but I have also swapped the noodles with cheese tortellini in the past.

Jalapeño cornbread is for people who like sweet cornbread, so if you’re not, scroll past it! I like to add jalapeño to mine, so it’s sweet and spicy. If you’re not a fan of the heat, leaving the jalapeño aside is fine.

Whether you are looking to experiment with different variations or simply enhance your traditional cornbread, this recipe is a great starting point. If you are not a fan of sweet cornbread, no problem: all you have to do is reduce the amount of sugar. I know cornbread can be controversial, some people like it super sweet, some like it somewhat sweet, and others may think I’m committing a crime by putting sugar in mine. The beauty of baking at home is that you can customize any recipe to your taste, so don’t come at me for liking mine sweet and spicy.

You can use any cornmeal, I used white cornmeal to make this day, but I have used yellow in the past as well and it’s always a hit regardless. I remove the seeds and the membrane from the jalapeños, but that’s personal taste. You can also reduce it to one jalapeño instead of two if you think the jalapeño cornbread is going to be too spicy.

In terms of baking it, I have made it with different sizes of baking dishes, as well as a cupcake pan. If you want to make it easy to serve, I recommend the cupcake pan, so you end up with individual portions. If using a baking dish, the size of the dish will determine how thick your jalapeño cornbread slices will be.

I never thought that air fryer roasted chicken could be this good! Easy to make, it comes out juicy every single time.

You will need a chicken that fits in your air fryer, which can be challenging. I have a multi-cooker with an air fryer function that fits a 4-pound chicken perfectly. The air fryer is perfect for roasting chicken as it locks the moisture in the meat, making it almost impossible to have a dry piece of chicken as a result. I say almost because if you walk away and forget about it, you will overcook the chicken. The secret is to use a meat thermometer to make sure the chicken is cooked to the right temperature.

Since I discovered this method, I have been making air fryer roasted chicken pretty much every single week. I like to cook it on the weekend, shred the meat, and keep it in the fridge to use in dishes throughout the week.

The seasoning is really up to you, I like to season my chicken with lemon pepper. Depending on what I am going to make with the chicken, I may or may not crisp up the skin after the chicken is cooked. If I am making chicken noodle soup, I do not bother doing it as I end up discarding the skin. But if I’m serving roasted chicken as the main dish, I make sure to get that skin super crispy.

Want to add even more flavor to your chicken? Sprinkle salt over it and let it air dry in your fridge overnight before you cook it. This will allow the salt to penetrate deeper into the skin and the meat, as well as give you extra crispy skin.

Looking for a last minute treat to make this Valentine’s Day? I have just the thing: Madeleines.

Some people say it’s a cookie, some say it’s a cake. I say it’s delicious! Originally from France, they traditionally have a shell shape, but my pan makes them in a heart shape, perfect for the occasion! You can also drizzle melted chocolate on top if you want to add a special touch.

Made with a simple batter consisting of flour, sugar, eggs, butter, and vanilla, Madeleines are known for having a “hump” on the back. The secret is to chill the pan and the batter, which will give you a delicate, buttery cake with a slightly crisp exterior and a tender crumb. Some people flour their pans, but I found that is not needed, as long as you grease the pan twice and brush the butter into all the crevices of the pan.

This is a base recipe that can be used as a starter to add whatever flavor you would like. You could add the zest of citrus for a touch of freshness, warm spices for a fall treat, crushed nuts, matcha… The options are endless!

Recipe adapted from Nancy Fuller.

My mashed potatoes are smooth and scrumptious. My secret? After years of using a potato masher, I got a potato ricer and I’m never going back! It makes a huge difference, the texture is silky and it melts in your mouth.

I like to use Russet potatoes for this recipe, but I have also tried it with Golden potatoes and it turned out fine. I stick to the basics, but I’ve been known for throwing some garlic and cheese occasionally too. If you like it tangy, reduce the heavy cream and add sour cream, or even swap all of the heavy cream with sour cream, totally up to you. Use this recipe as a guide and customize it to how you and your family like it!

You can make it ahead of time, place it on a casserole dish and refrigerate it. When you’re ready to serve, warm them up in the oven (350F for about 15 minutes). I do that every year for Thanksgiving, sometimes I add small pieces of butter on top before heating it up, and it comes out divine every time. Another alternative is to place it in a slow cooker to keep it warm until it’s time to serve. You can make them the day before, to save time and stove space.

These Lemon Poppy Seed Scones are delicious and super easy to make, but I have always struggled with them spreading too much while baking. The solution? A scone pan! I have two, one for regular-sized scones, and one for mini scones, which I used here. If you don’t have a scone pan, don’t worry, you can still make it, just be sure to space them out well on the baking sheet to make room for them to spread.

Lemon and poppy seeds are a classic combination, and the glaze on these makes them even tastier.