Lo-Carb, No-Sugar Added, Gluten-Free, Healthy Option " Start your day the easy (and delicious!) way with this creamy Coconut Chia Pudding! 🥥 Made the night before, it’s a no-fuss, gut-friendly breakfast packed with healthy fats, protein, and endless topping possibilities. Perfect for busy mornings! 🌞🍓 " 🥥 Coconut Chia Pudding: The Breakfast That Basically Makes Itself ✨ A healthy breakfast sounds like such a brilliant idea... at 9 p.m. 🌙 But fast-forward to 6:30 a.m., and I’m lucky if I can drag myself out of bed — let alone pry the dog off my feet 🐾 — and remember what mascara even is. Sound familiar? Enter left stage: Coconut Chia Pudding — the superhero of sleepy mornings! ✨ dreamy, creamy breakfast is your new best friend. It’s kind of like overnight oats’ cool cousin: easy to prep, totally customizable, and magically does all the work while you sleep . 😴 Your fridge is the real MVP here! 🌟 Why You'll Love This Chia Pudding ✅ No cooking required (aka zero effort) ✅ Make-ahead magic for busy mornings ✅ Gut-friendly and packed with nutrients ✅ Dairy-free, gluten-free, and customizable ✅ Tastes like dessert but it’s totally breakfast-approved 🍨💕 It’s rich in healthy fats, full of fiber, and has enough protein to keep you going well past your first Zoom call or school drop-off. 🥄 How to Make Coconut Chia Pudding All you need are 4 basic ingredients and a few minutes the night before. Then you just let the fridge do the heavy lifting. 🛌❄️ 📝 Basic Ingredients Coconut milk Chia seeds Maple syrup or your fave sweetener (optional) Vanilla extract Mix it up, let it chill, wake up to deliciousness! That’s it. That’s the magic. ✨ 🍓 Toppings to Take It to the Next Level This is where the fun begins! You can get creative or just use whatever you have on hand. Here are a few of my go-to flavor combos: 🥄 Blueberries + Sliced Peaches + Almonds (so dreamy!) 🥄 Pumpkin Seeds + Chopped Mango (tropical vibes 🍹) 🥄 Blackberries + Raspberries (fresh and tangy) 🥄 Raisins + Walnuts + Cinnamon (hello cozy fall!) 🥄 Pistachios + Shredded Coconut + Honey (crunchy and sweet!) 🥄 Pineapple + Shredded Coconut (hello piña colada in a bowl - and the one in the photo and a CWT favorite!) 🎉 More Fun Variations to Try 🍓 Fresh Fruit  – Berries, bananas, kiwi, bananas, you name it! 🥥 Crunch  – Add granola, toasted nuts, dried fruit, or coconut shavings. 🍫 Chocolate Lover?  – Stir in a teaspoon of cocoa powder and top with dark chocolate chips. Yes please. 😍 🍊 Flavor Boosters  – Try a splash of orange zest, and dried cranberries, pinch of sea salt, pumpkin and cinnamon or even a drop of almond extract and cherry pieces for an amareto wonderland! 👉 Pro tip : Prep your toppings the night before and store them separately in containers. In the morning, just scoop, sprinkle, and devour! 🥰 💡 Tips & Tricks ✔️ Not a fan of the texture? Blend the pudding once it sets for a smoother, creamier feel — almost like mousse! ✔️ Looks too liquidy? Give it time! The chia seeds need at least a few hours to soak up all that coconutty goodness. ✔️ Meal prep like a champ! Double or triple the recipe and portion it into mason jars for grab-and-go breakfasts all week long. 🙌 Just hold off on fresh fruit until the day of so it stays nice and juicy. ✔️ Sweeten to taste. Prefer it sweeter? Add a little extra maple syrup, honey, stevia, or monk fruit — whatever suits your style. 🧊 Storage Instructions 📦 To store: Keep your coconut chia pudding in an airtight container (like a mason jar) in the fridge. It’ll stay fresh and delicious for up to 5–7 days . ❄️ To freeze: You can freeze it in small containers for up to 6 months ! Just defrost overnight in the fridge and give it a good stir before eating. 🥰 Final Thoughts Your mornings are more chaotic than calm ( 🙋🏻‍♀️ hello, real life), this coconut chia pudding is going to change the game for you. It’s healthy, delicious, endlessly customizable, and makes getting out of bed just a little bit easier. 🌅✨ So go ahead — make it tonight, and let your breakfast take care of itself. Your sleepy self will thank you in the morning. 💖 Chia Seed Pudding Servings – 4 Prep Time – 2 Minutes Chill Time: 4 Hours - Overnight for best results Ingredients: 🥥 Basic Coconut Chia Pudding 1 cup coconut milk, use the full-fat kind from a can 1/4 cup chia seeds 1 tablespoon protein powder of your choice, optional if you are in need to add more protien to your diet. 2 tablespoons maple syrup or pure honey 2 teaspoons of vanilla extract 2 teaspoons cinnamon 🎃 Pumpkin Pie Chia Pudding 1 cup coconut milk 1/4 cup chia seeds 2-3 tablespoons pumpkin puree, depends on how much you love pumpkin flavor 1 tablespoon maple syrup 1 1/2 teaspoon pumpkin pie spice pinch of salt 🥪 Peanut Butter & Jelly Chia Pudding 1 cup regular whole milk, or milk of your choice. You can also use almond or cashew milk. 1/4 cup chia seeds 1 tablespoon peanut butter, almond butter, cashew butter or your favorite nut butter 1 tablespoon strawberry, raspberry or your favorite jelly/jam 1 teaspoon honey ☕️🍫 Mocha Chia Pudding 1/2 cup whole milk, or milk of your choice 1/2 cup cold brew coffee 1/4 cup chia seeds 1 tablespoon cocoa powder 1/2 tablespoon honey 1 teaspoon vanilla 🍍🥥 Pina Colada Chia Pudding 1 cup coconut milk, use the full-fat kind from a can 1/4 cup chia seeds 1 tablespoon protein powder of your choice, optional 2 tablespoons maple syrup or pure honey 2 teaspoons of vanilla extract Garnish with: 1 ripe banana, peeled 1/4 cup chunked pineapple chunks 1 tablespoon coconut flakes 🍂 🍏🍎 Fall Caramel Apple Cobbler Chia Pudding 2 cups non-dairy milk of choice 1/2 teaspoon vanilla extract 1/2 cup chia seeds 2 teaspoons cinnamon 1 tablespoon honey or maple syrup Garnish with: 2 apples, cored and chopped 1/2 cup chopped walnuts, lightly toasted Drizzle with sugar free caramel syrup Directions: Mix together all ingredients using a fork or whisk. Cover and refrigerate overnight, or until pudding is set. Serve topped with fruit, nuts and garnishes of your choice. Notes: 🎉 Tasty Twists to Try 🍓 Fresh Fruit Fun – Toss in your favorite fruits like berries, banana slices, or kiwi for a naturally sweet touch. 🥥 Add Some Crunch – Sprinkle on granola, toasted nuts, or coconut flakes for a satisfying bite. 🍫 Calling All Chocoholics – Mix in a teaspoon of cocoa powder and top with dark chocolate chips. Total bliss. 😍 🍊 Flavor Enhancers – Brighten things up with orange zest, a pinch of sea salt, cozy spices like pumpkin and cinnamon, or a splash of almond extract. 🧊 How to Store It Refrigerate – Store your coconut chia pudding in an airtight container (mason jars work great!) and keep it in the fridge. It’ll stay fresh for 5 to 7 days . ❄️ Freeze It – Freeze in small containers for up to 6 months . When you're ready to enjoy, thaw it in the fridge overnight and give it a good stir before digging in! Nutrition: Calories: 138 | Carbohydrates: 11g | Protein: 4g | Fat: 9g | Sodium: 3mg | Potassium: 86mg | Fiber: 8g | Vitamin C: 1mg | Calcium: 183mg | Iron: 2mg | Net Carbs: 3g This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s). "I'm so late to the chia seed scene... This is such a sweet surprise! I can’t believe how much it tastes like dessert... and it’s actually healthy?! I’m officially obsessed. So much easier than oatmeal, too! 💕🥄"

Sugar Free Option Available "Looking for a quick, easy, and totally irresistible treat to make for your next celebration? Say hello to Party Popcorn... the ultimate sweet-and-salty snack that’s perfect for birthdays, movie nights, holiday gatherings, or just because! With just a few simple ingredients (popcorn, melted candy coating, and sprinkles!), this colorful creation comes together in minutes and is always a crowd-pleaser. It’s easy to customize with different colors or themes, and best of all... it’s so fun to make!"🎈💫 🎉 Party Popcorn – The Easiest, Sweetest Treat You’ll Ever Make 🍿✨ Okay, let’s not waste any time here—because this treat is that good. 😍Let me introduce you to what I’m calling Party Popcorn (because, honestly, what else could I name it?). It’s sweet, salty, crunchy, colorful, and—wait for it— stupid easy to make. Like, melt-and-mix easy. 🙌 I’m not exaggerating when I say this might be the quickest, tastiest treat I’ve whipped up in ages—and now I’m wondering where it’s been all my life. Seriously, I can think of dozens of birthday parties, holidays, school events, and last-minute gatherings where this could’ve saved the day. 🎂🎈 💡 What You’ll Need (Just 3 Ingredients!): 🍿 Popcorn – Homemade or microwave. Whatever works for you! 🍫 White candy coating – Almond bark or candy melts are perfect . 🌈 Sprinkles – Use whatever colors match your vibe or party theme! That’s it. Really. No oven. No baking. Just melt, mix, and munch! 🎉 🍿 Let’s Talk Popcorn You can totally go the old-fashioned route and pop your own (check out Simply Recipes if you need a guide!). BUT… if you’re like me and want to keep it easy-breezy, microwave popcorn works beautifully. I used Orville Redenbacher’s Popcorn Kernels , sprinkled with a little salt and it was just right ! Just enough salt to balance the sweet coating. 😋 🍬 The Sweet Stuff For the candy coating, I went with vanilla almond bark (those big blocks you can melt down) or candy melts —they both work like a charm! Personally, I avoid white chocolate chips because they sometimes get moody and don’t melt smoothly. 😅 To prep: Pop your popcorn and place it in a large mixing bowl (or a giant baking sheet if you want space to spread out). Melt your candy coating (follow the package instructions—it’s usually just microwave and stir). Drizzle and toss! Pour the melted candy over the popcorn and mix gently until evenly coated. I used my clean hands (be careful—it’s warm, but not burn-your-fingers hot). A spatula works too! 🎊 Time to Sprinkle! Here’s the magic moment ... add your sprinkles before the coating sets! 🌈✨I used multi-colored nonpareils because that’s what I had on hand, but you can totally customize the look: 💙 🩷 Baby shower? Use pastels! 🏈 Super Bowl party? Team colors, baby! 🎂 Birthday bash? Match the cake! 🎃 Halloween? Orange, purple + black! 🎄 Christmas? Red + green! 🌀 Marbled look? Dark and white melted chocolate swirls! - Great for a sugar free version! The options are endless and so much fun! Honestly, the sprinkles are what turn this from a basic snack into a party on a plate . 🎉 🍭 Party Popcorn is: ✅ Fast ✅ Easy ✅ Budget-friendly ✅ Totally customizable ✅ Loved by kids and grown-ups ✅ Dietary friendly - make a sugar free version Serve it in cute bowls, scoop it into treat bags, or pile it high on a platter. It’s a showstopper snack that takes minimal effort, but looks like you went all out. ✨ So next time you’re in charge of the treats, don’t stress—just whip up a batch of Party Popcorn, toss on some sprinkles, and let the snack table shine. 🌟 Let me know if you try it—I’d LOVE to hear what colors you used or what party you served it at! 🎈🍿💬 Party Popcorn Servings – 6-8 Prep Time – 10 Minutes Cook Time: 10 Minutes Ingredients: 8 ounces (weight) white or chocolate almond bark, or candy wafers, melted - substitute your favorite color, chocolate or event sugar free options. 12 cups popped popcorn, lightly salted - You can use microwaved popcorn or make your own fresh the way you like it. sprinkles of choice or upcoming holiday Optional add-ins: Candy pieces, M&M's, nuts, pretzels, anything your heart desires. If making homemade popcorn: 2 1/2 Tablespoons canola or vegetable oil 1/2 cup popcorn kernels, divided Pinch of salt, to taste Directions: Let’s Get Poppin’! Pop the Popcorn Pop your popcorn using your favorite method... stovetop, air popper, or microwave. In a large, heavy-bottomed saucepan over medium heat, add the oil and just 2 popcorn kernels. Cover the pot and wait for those kernels to pop—it may take a few minutes. While you wait, set a large serving bowl nearby so it’s ready to go. Once the test kernels pop, turn off the heat and remove the pot from the burner. Add the rest of the popcorn kernels, cover again, and gently shake the pot to distribute them evenly. Let the pot sit off the heat for about 60 seconds. This helps prevent the oil from overheating before the popping starts. Return the pot to medium heat and continue cooking, giving it a light shake every so often to keep things moving. As the popping begins, slightly crack the lid to let steam escape. Keep cooking until the popping slows to about one pop every few seconds. If the popcorn starts to rise too high, just tip some into your serving bowl and place the pot back on the heat to finish. Once done, remove the lid and pour all the popcorn into your bowl. Sprinkle with a pinch or two of salt (or your favorite toppings), toss to coat, and enjoy! For best flavor and crunch, serve right away—but it’ll still taste great for a few hours. CWT Pro Tip: Remove any un-popped kernels so they don't sneak into the final mix! Spread It Out Place the popped popcorn on a large baking sheet or in a very large mixing bowl.You want enough space to stir everything easily without making a mess! Melt the Candy Coating or Chocolate Melt your white candy melts, almond bark, or white chocolate according to the package directions. Usually, this means microwaving in short intervals (15–30 seconds), stirring between each until smooth and creamy. Drizzle and Toss Pour the melted candy over the popcorn.Gently toss everything together until the popcorn is evenly coated. Clean hands or a silicone spatula work great... just be careful, the candy might still be warm! Sprinkle the Magic! ✨ While the coating is still soft, immediately add your sprinkles . You can go wild here... match your party colors, theme, or the nearest holiday! Mix One More Time Give everything one final gentle mix to help distribute the sprinkles before the coating sets. Let It Set Allow the coated popcorn to sit at room temperature for about 10–15 minutes, or until the candy coating is completely hardened. Break It Up & Serve! Once set, break the popcorn into clusters (if needed), pile it into a bowl, or portion into treat bags. 🎉 Ready to party! Notes: Storage - Keep it in an airtight container at room temp for up to 3 days... if it last that long. Nutrition: This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s). "This looks absolutely delicious and so much fun to make! Total crowd-pleaser for sure — and I love how easy it is!"

High Protein, Energy, Gluten-Free, Healthy Option "Homemade Granola That’s Golden, Crunchy & Totally Irresistible! There’s nothing like the smell of fresh granola baking in the oven... warm cinnamon, toasted oats, and a hint of sweetness. Whether you're sprinkling it on yogurt, grabbing a handful as a snack, or giving it as a homemade gift, this granola recipe is about to become your go-to! It’s super simple, endlessly customizable, and comes together with pantry staples. Plus, you can make it chunky or crumbly... whatever your granola heart desires!" 🥣 The Best Homemade Granola... That’s Anything But Basic! If you’re a granola lover... welcome, friend, you’re in the right place! Today I’m sharing my go-to granola recipe. It may be simple, but don’t let that fool you... it’s truly the best . And I don’t say that lightly! With over 200 five-star reviews and a permanent spot in my kitchen rotation, this granola has earned its title. This crunchy, golden goodness makes the perfect snack or breakfast . Just add your favorite milk and maybe some fresh fruit for a quick, nourishing meal. It also stores beautifully, which makes it a thoughtful (and delicious) homemade gift. What sets this granola apart? It’s made with wholesome ingredients ... think whole grains, oil, and natural sweeteners... and has zero of the additives you find in many store-bought versions. Once you try it, you’ll never go back to the bagged stuff! The best part? It’s super easy to make... I wish I had known this was this easy YEARS ago! Just one bowl, a baking sheet, and a few pantry staples... that’s it. So grab your oats, and let’s get baking! 🌟 🌾 To Make It Gluten-Free: Just make sure you're using certified gluten-free oats to keep your granola safe for those with gluten sensitivities or allergies. 🥜 Need a Nut-Free Version? No problem! Swap any of the nuts for seeds like pepitas (shelled pumpkin seeds) or sunflower seed kernels just as crunchy, just as delicious. 🥥 Want to Add Toasted Coconut? Yes, please! Stir in sweetened or unsweetened coconut flakes halfway through baking to get them perfectly golden and toasty without burning. 🍽️ How to Enjoy It: This granola is super versatile! Here are some of our favorite ways to dig in: Enjoy it by the handful as a snack 🌟 Serve it with milk for a crunchy breakfast cereal Top it over yogurt and fresh fruit with a drizzle of honey 🍓 Sprinkle it on salads for a fun twist — hello, granola “croutons”! 🥗 Deliciously Easy Granola Servings – 16 Prep Time – 10 Minutes Cook Time: 25 Minutes Chill Time: 1 Hour Ingredients: 3 cups old-fashioned rolled oats 1 1/2 cup raw nuts and/or seeds of choice, I used a mix of walnuts, almonds, and sunflower kernels 1 teaspoon sea salt 1 Tablespoon cinnamon 1/4 cup canola or vegetable oil 1/4 cup maple syrup 1/4 cup pure honey 1 Tablespoon vanilla extract 1 cup dried fruits of choice, I used dried apricots, and cranberries Optional additional mix-ins: 1/2 cup chocolate chips and or or coconut flakes* Directions: Preheat your oven to 350°F and line a large, rimmed baking sheet with parchment paper this makes cleanup a breeze! In a big mixing bowl, combine your oats, brown sugar, nuts, seeds, salt, and cinnamon. Give it a quick stir to mix. 🥜🌻 Pour in the oil, maple syrup, honey, and vanilla extract. Stir until everything is well-coated and glossy. Every oat and nut should be lightly covered in all that sweet goodness. 🍁🍯 Spread the mixture evenly onto your prepared baking sheet. Use a large spoon or spatula to press it into a single layer. Bake for 21–24 minutes , stirring halfway through to ensure even toasting. * At this point add in your coconut flakes if using. Sprinkle over granola and stir in to combine. 💡 CWT Pro Tip: If you love chunky granola, press it down firmly after stirring before finishing the bake. This helps form those dreamy clusters we all love. Remove from the oven once the granola is lightly golden. Let it cool completely on the pan ... don’t touch it! It crisps up as it cools (and smells amazing while it does). Once it’s fully cooled, sprinkle in your add-ins like dried fruit or chocolate chips. Gently 🍒🥭🍫 Notes: Storage - Keep it in an airtight container at room temp for 1–2 weeks Or pop it in a sealed freezer bag and freeze for up to 3 months (just let it thaw for 5–10 minutes before serving if there’s fruit... no one likes frozen raisins 🧊😉 Whether you're gifting it, snacking on it, or building the ultimate breakfast bowl, this homemade granola is a simple, satisfying recipe you’ll turn to again and again. P.S. Add your own twist with spices, nut butters, or seasonal mix-ins... the possibilities are endless! Nutrition: Calories: 251 | Carbohydrates: 29.9g | Sugars: 11g| Protein: 3.8g | Fat: 6.3g | Sodium: 134.4mg | Potassium: 86mg | Fiber: 3.8g | Iron: 2mg | Net Carbs: 3g This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s). "⭐️⭐️⭐️⭐️⭐️ This homemade granola is so good! Perfectly crunchy, just the right amount of sweetness, and super easy to make. I love that it’s made with simple, wholesome ingredients — way better than anything store-bought. I’ve been snacking on it straight from the jar and adding it to yogurt all week. Definitely a keeper!"

Mexican Inspired Dessert " Looking for a simple dessert that feels extra special? This Easy Tres Leches Cake is rich, creamy, and oh-so-delicious... and the best part? It starts with a box mix! Soaked in a sweet milk mixture and topped with fluffy whipped topping, it’s the ultimate treat for any occasion (or no occasion at all 😉). Let’s whip up some sweet magic! 🎂✨ " 🌟 Easy Tres Leches Cake (That Everyone Will Rave About!) 🍰💖 If you’re looking for a dessert that’s super simple to make but tastes like you’ve spent all day in the kitchen you’ve just found it! Meet your new favorite crowd-pleaser: Easy Tres Leches Cake ! It’s soft, sweet, creamy, and literally soaks up all the goodness just like a sponge full of love. 💫 Whether you’re making it for a party, potluck, or just because you deserve something sweet (you totally do! ✨), this recipe never disappoints. 🍰 What is Tres Leches Cake? In Spanish, tres leches means “three milks,” and this dreamy dessert gets its name from the three kinds of milk it’s soaked in: sweetened condensed milk , evaporated milk , and whole milk (plus a splash of vanilla, just for fun!). The result? A perfectly moist, melt-in-your-mouth cake that’s rich without being too heavy. 💡 CWT Pro Tips: Make it the night before! This cake is even better after chilling overnight. Want to spice it up? Add a dash of cinnamon to the milk mixture or top with fresh fruit like strawberries or mango! 🍓🥭 Serve cold for the ultimate refreshing bite on a warm day. 🎉 Final Thoughts This Easy Tres Leches Cake is the kind of dessert that gets devoured fast . It’s soft, creamy, perfectly sweet, and just plain fun. Whether you’re a baking newbie or a kitchen queen, you’re going to love how easy this recipe is and how quickly it disappears at your next get together. 💕 Let me know if you try it and don’t forget to tag me in your cake pics! 📸🍰 @CraftWithTammy & #TresLechesMagic Happy baking, sweet fans! 🥄✨ Easy Tres Leches Cake Servings – 12 Prep Time – 10 Minutes Chill Time: 3 Hours Cook Time – 35-40 Minutes Ingredients: 15-ounce box white cake mix  14-ounce can sweetened condensed milk  12-ounce can evaporated milk  1/4 cup whole milk or cream  1 teaspoon vanilla extract  1 Tablespoon cinnamon 15-ounce container whipped topping  1/2 cup sprinkles, optional 1/2 cup sliced almonds, optional 12-ounce jar maraschino cherries, drained and dried Optional toppings: 1/2 cup sliced almonds 1 teaspoon almond extract in place of the vanilla 1/2 cup colored sprinkles or chocolate jimmies 1/2 cup chopped walnuts Fresh sliced berries Pineapple slices and maraschino cherries, drained and dried Canned sliced peaches, drained and dried Directions: Preheat your oven according to the cake mix instructions. Spray a 9-by-13-inch cake pan with nonstick baking spray. Mix and bake the cake as directed on the box. Once it’s golden and baked through, let it cool completely. (Try to resist digging in... I believe in you 😅) Once the cake is cool, take a toothpick or a skewer and poke holes all over the top. This is where all the milky magic will soak in! 🪄 🥛✨In a pitcher or mixing bowl, whisk together the sweetened condensed milk, evaporated milk, whole milk or cream, cinnamon and vanilla. Pour the mixture sloooowly over the cake, letting it soak into every delicious poked hole. Let the cake sit for about 20–30 minutes or over night so it can fully absorb all the creamy goodness. Spread the whipped topping all over the cake like a fluffy cloud ☁️. Add desired toppings such as sprinkles and cherries on top for a pop of color and fun! 🎊🍒 Notes: Make it the night before! This cake is even better after chilling overnight. Want to spice it up? Add a dash of cinnamon to the milk mixture or top with fresh fruit like strawberries or mango! 🍓🥭 Serve cold for the ultimate  refreshing bite on a warm day. Nutrition: Calories 280 | Fat 14g | Saturated Fat 8g | Cholesterol 82mg | Sodium 87mg | Carbohydrates 35g | Fiber 0g | Sugars 28g | Calcium 139mg | Iron 1mg | Potassium 173mg This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s). "Enter quote hereLight, moist, and decadently creamy — Tres Leches Cake is the ultimate melt-in-your-mouth dessert that's always a crowd-pleaser."

Keto, Low-Carb, Gluten-Free, Sugar Free Healthy Option "Fluffy, Soft, Chewy, Cinnamonie Sweet and Delicious... Indulge your sweet tooth without the guilt! These Keto Snickerdoodle Cookies are soft, chewy, and packed with cinnamon flavor—perfect for low-carb and sugar-free lifestyles. Easy to make and even easier to love, they’re the ultimate keto-friendly treat for any occasion! " Soft & Sweet Cinnamon Snickerdoodle Cookies (Gluten-Free, Sugar-Free & Low-Carb!) 🍪✨ Is there anything more comforting than the smell of warm cinnamon sugar wafting through the kitchen? These soft, chewy cinnamon snickerdoodle cookies are like a big cozy hug in every bite—and the best part? They’re grain-free, gluten-free, and sugar free! 🙌 Perfect for fall baking, cozy movie nights, or simply when you need a sweet treat without the sugar crash, these cookies have become a fast favorite in my house. They’re buttery, spiced just right, and have that classic soft-baked texture we all love. So let’s dive in, shall we? 🍂 Why You’ll Love These Cookies Soft & chewy with a sweet-cinnamon shell Gluten-free + keto-friendly (thanks to almond & coconut flour!) Sweetened with sugar free sweetener, so no added sugar Simple ingredients and a make-ahead dough. Your house will smell amazing while these bake! 🍁 Cozy Serving Ideas These cookies are delightful on their own, but here are a few cozy pairings to take things to the next level: 🍵 With a mug of chai tea or spiced apple cider ☕️ Dipped in your morning coffee or pumpkin latte 🍨 Crumbled over some low-carb vanilla ice cream 🎁 Wrapped up as a sweet little gift for friends or neighbors! ❤️ Final Thoughts These cinnamon snickerdoodle cookies now have become a staple in my fall baking routine, and once you try them, I think they’ll become one in yours too! They're everything you want in a cookie: sweet, soft, spiced, and simple to make. Whether you're eating low-carb, gluten-free, or just love a cozy cookie... this recipe hits the spot. So go ahead, preheat that oven, light a candle, put on your favorite playlist, and make something sweet today. You deserve it. 🥰🍪🍂 📌 Don’t Forget to Pin This Recipe! 📸 And if you make these cookies, I’d love to see them! Tag me on Instagram or Pinterest @CraftWithTammy and use the hashtag #CozyCookieVibes and #CWT so I can drool over your delicious creations! Keto Snickerdoodle Cookies Servings – 16 to 18 cookies Prep Time – 5 Minutes Cook Time - 9 Minutes Ingredients: 2 cups almond flour 1/4 cup coconut flour 1/2 tsp baking powder 1/2 tsp baking soda 1/4 teaspoon cream of tarter, optional 1/2 tsp salt 1/2 cup unsalted butter, softened 1 cup granulated granulated sweetener, of choice 1 large egg 1/2 cup sour cream 1 tsp vanilla extract Sweet Cinnamon Coating 1/4 cup granulated sweetenr, of choice 1 tablespoon ground cinnamon Instructions: 🍪✨ Let’s make some magic in the kitchen! In a medium mixing bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, cream of tarter (if using) and salt; set the mixture aside. In a separate large bowl, use an electric mixer to cream the butter and sweetener until smooth and fluffy. Add the egg, sour cream, and vanilla extract, mixing until everything is well incorporated. With the mixer on low speed, gradually add the dry flour mixture to the wet ingredients, blending just until the dough comes together. Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate overnight to chill for best results. The next day, prepare the cinnamon sugar coating by combining the additional cinnamon and sweetener in a small bowl. Using a small cookie scoop, portion out the dough and roll each scoop into a smooth ball between your hands. Coat each ball generously in the cinnamon sweetener mixture, making sure they’re fully covered. Place the coated dough balls, pressing oh so slightly on a silicone-lined baking sheet and bake at 350°F for 10-12 minutes. Remove the cookies from the oven while the centers are still slightly soft—they’ll continue to bake as they cool. Let the cookies rest on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely. 🕒💕 Enjoy! 🥰🍂🍪 Notes: Do I have to use Cream of Tartar: The tangy signature ingredient of a snickerdoodle is cream of tartar. There will always be the 50/50 argument whether or not to use or not to use this ingredient. If you are someone that is not a fan or allergic to it, you can absolutely leave it out. If you are gungho that it's not a snickerdoodle without it, add in the 1/4 teaspoon to the cake mix. I prefer it as I wanted to make this recipe more homemade tasting and I'm part of the 50% of a firm Cream of Tartar fan! 💡 CWT Tips for Success Don’t overbake! These cookies are best soft and slightly chewy. Remove them from the oven and allow them to finish baking while they cool on the baking pan. Switch it up: Try pumpkin pie spice instead of cinnamon for a fall twist! Double batch? Always a good idea. These disappear fast . Add-ins: Want to be fancy? Fold in some zero sugar white chocolate chips or chopped pecans. Sticky Dough? If you have a hard time rolling the dough to it being too sticky or soft. Chill it for an hour before baking. Storage: Place cooled cookies in an airtight container. Cookies should last for several days. You can also freeze them for 4-6 months. Be sure to separate the cookies with wax paper or individually wrap them with plastic wrap.  To Freeze: Pl ace dough balls on a cookie sheet to flash freeze them. DO NOT roll them in the cinnamon sugar mixture at this point. Freeze for about 2 hours or until solid, then place the balls in an airtight freezer safe container. Safely freeze for 4-6 months. Bake : remove the desired number of dough balls. Allow to thaw on a cookie sheet, freshly roll in cinnamon sugar and bake according to recipe. Nutrition: Calories: 105 | Carbohydrates: 2.8g | Net Carbs: 1.5g | Protein: 2.9g | Fat: 9.5g | Cholesterol: 19.6mg | Sodium: 82.6mg | Fiber: 1.3g | Sugar: 0.3g This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s).

Gluten Free, No-Sugar Added, Low Carb - Healthy Option " Craving a sweet treat without the sugar crash? 🍪✨ These Triple Reese’s-Inspired Peanut Butter Chocolate Chip Cookies are no sugar added , gluten-free , low carb , and 100% delicious ! Packed with melty chocolate chips, creamy peanut butter, and all the flavor of your favorite candy — these cookies are a guilt-free dream come true! " Guilt-Free Bliss! 💕🍪 Triple Reese’s-Inspired Peanut Butter Chocolate Chip Cookies – No Sugar Added, Gluten-Free & Low Carb! Okay, real talk: we all love cookies. But sometimes you want that OMG-is-this-real-life kind of treat without the sugar crash, gluten bloat, or carb overload . 😅 Well, guess what? I’ve cracked the cookie code! 🎉Introducing your new obsession: 🌟 Triple Reese’s-Inspired Peanut Butter Chocolate Chip Cookies 🌟 ✨ No Sugar Added ✨ Gluten-Free ✨ Low Carb ✨ Packed with Peanut Butter + Chocolate Flavor ✨ STILL outrageously delicious 😍 These are the kind of cookies that taste like a full-blown cheat day… but they’re totally not. They're made with clean, real ingredients so you can feel good with every gooey, melty, chocolatey bite. 🙌 🥜 So What Makes These Cookies “Triple Reese’s”? I'm bringing all the peanut butter joy — without the processed stuff. These cookies are a better-for-you version of the classic Reese’s flavor combo, and they’re LOADED with: 💥 Reese's Zero-Sugar peanut butter chips – melty, creamy, and dreamy 💥 Reese's peanut butter - ohhh so creamy and nothing else beats it! 💥 Mini sugar-free peanut butter cups – YES, they exist and YES, they’re magical 💥 Sugar-free Reese's Pieces - (Quest and Atkins both make them!) - You can always use the original Reese's... Just account for the added sugar. 💥 Sugar-free chocolate chips – because what’s a cookie without chocolate? All that goodness is folded into a soft, chewy, peanut-buttery cookie base that’s grain-free, naturally sweetened, and totally crave-worthy. 🍫🍪 Why You’ll Love These Cookies 😍 ✔️ Super soft and chewy texture ✔️ Naturally sweet – but NO added sugar ✔️ Just 2-3g net carbs per cookie ( depending on size!) ✔️ Kid-approved AND keto-friendly ✔️ Made in one bowl = less mess, more munching! 😋 Perfect for: Low-carb lifestyles Gluten-free eaters Diabetics or sugar-conscious folks Healthy snackers Anyone who wants to eat a cookie and feel like a superhero 💪🍪 💡 Tips for Cookie Success ✨ Use a runny natural peanut butter – it blends better and gives that soft, chewy texture. ✨ Don’t over-bake – these cookies firm up as they cool! ✨ Customize! Add crushed peanuts, sprinkle sea salt on top, or drizzle with melted sugar-free chocolate for extra glam. ✨ Freeze the dough – scoop it into balls and freeze for ready-to-bake cookies anytime the craving hits. 🥰 The Verdict? These healthier Triple Reese’s cookies are everything : Sweet but not sugary Soft, chewy, rich Packed with peanut butter + chocolate Totally satisfying without the sugar crash Whether you’re keto, low carb, sugar-free, gluten-free, or just trying to make better choices (but still love cookies, duh 😆), this recipe is a total keeper. 💖 They’re perfect with a glass of almond milk, a cozy blanket, and a Netflix binge. Or share them with friends who won’t believe they’re low carb! 📸 Let’s Share the Love! If you bake these beauties, I need to see! Tag me on Instagram @CraftWithTammy or drop a comment below in the chat with your cook flavor variations! 📸🍪💬 ✨ Happy, healthy baking, cookie lovers! Eat the cookie. Feel amazing. Repeat. 😋💪 With all the peanut butter love, ~CWT 🥜💖🍫 Triple Reese's Peanut Butter Chocolate Chip Cookies Servings: 12 - 2" Large Cookies Prep Time: 10 Minutes Cook Time: 10 to 15 Minutes Ingredients: 1/2 cup unsalted butter 1 stick, softened 1/2 cup Reese's peanut butter or you can use natural peanut butter for less sugar 1/3 cup sugar- free sweetener, of choice 1 large egg 1 1/2 tsp vanilla extract 2 cups fine almond flour 3/4 tsp baking soda 1/4 cup Reese's zero-sugar peanut butter chips 1/4 cup Reese's mini sugar-free peanut butter cups 1/4 cup sugar-free Reese's Pieces 1/2 cup sugar-free chocolate chips, of your choice - I love Lilly's chocolate chips they are great for Keto: in this particular batch I used Hershey Zero-Sugar chips. 1/2 chopped nuts, optional - I used walnuts -for me... It's not worth turning the oven on if there aren't nuts in my chocolate chip cookies , brownies or banana bread ! 🤣 Directions: Add the butter, peanut butter and sugar to a stand mixer and beat until combined and fluffy (note: you can also use a mixing bowl and an electric hand whisk). Use a rubber spatula to scrape the sides of the bowl and beat in the egg and vanilla extract.  Scrape the sides of the bowl again and add the remaining dry ingredients; except for the nuts, Reese's Pieces, mini peanut butter cups, peanut butter and chocolate chips. Beat on high speed until everything is incorporated and a sticky dough forms. Using the rubber spatula to scrape the sides and bottom of the bowl again to ensure all of the ingredients are mixed together very well; now add in the nuts, peanut butter and chocolate chips, mix to combine. (Keep a couple of chocolate chips aside with the Reese's Pieces and mini peanut butter cups. Add these to the tops of the rolled cookies before baking for the WOW factor!- TRUST ME... It's worth it!) Refrigerate the dough for 1 or 2 hours before baking. If you can't wait; you can bake the cookies right away. (But... they will spread more for a flatter crispier cookie, and also may not hold together well due to the almond flour. BUT thats ok too! - it's your preference!) When you’re ready to bake, preheat the oven to 350 degrees and line a large baking sheet with parchment paper. Measure out 1/4 cup or use a large 2" cookie scoop of dough, pressing and flattening the top against the bowl removing the heap top mound and place it on the baking sheet. Repeat for remaining cookie dough (there should be 12 balls of dough total). Note that the dough will spread during the baking process so be sure to leave ample room between balls of dough. Add on arranging randomly the mini peanut butter cups, Reese's Pieces, chocolate and peanut butter chips how you would like, Bake for 11 to 15 minutes, or until the cookies reach your preferred level of "done-ness" and can depend on your oven temperature. Remove cookies from the oven and allow them to cool for a few minutes on cookie sheet before digging in! This is the most cruital step... Leave them on the pan to become stable enough to move for about 15 minutes. If you go after them right away, they will fall apart easily, and crumble... so for best results, wait for at least 15 minutes before diving in. IT's WORTH IT... I PROMISE! ✌🏻 🍪 Notes: Storage tips? You bet! Keep them in an airtight container on the counter for up to 3 days. After that, pop them in the fridge or freeze them like a pro: wrap in plastic wrap, seal in a zip-top bag, and you’re golden. Gooey cookie goodness anytime you need it. 💜 You can also use brown sugar-sweetener in place of the regular granulated-sweetener. The texture will be a little more on the softer side... but not by much! And... if you only have granulated sweetener, you can add 1 table spoon of molasses to give you that brown sugar flavor. Black strap is great if you are living a Keto and Low Carb lifestyle. If you don’t follow a keto or low-carb diet, but still have to use almond flour due to a gluten free diet... replace the sugar-free sweetener with regular brown sugar. Nutrition: Calories: 391 | Carbohydrates: 13g | Net Carbs: 2 | Protein: 16g | Fat: 33g | Saturated Fat: 15g | Cholesterol: 275mg | Sodium: 350mg | Fiber: 11g | Sugar: 1.25g This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s). “These cookies are PURE MAGIC! Soft, chewy, perfectly peanut buttery, and that chocolatey Reese’s vibe without the guilt?! Obsessed is an understatement 😍 Definitely keeping a stash in my freezer at all times!”

Low-Carb, Keto, Low Sugar, Gluten Free, Vegan Healthy Option "Craving Italian? Pasta? Sauce? Can't have the carbs or just watching your figure? This is the most satisfying dish ever!" 🍝💛 Spaghetti Squash Parmigiana: The Magical Veggie Pasta You’ll Fall in Love With! 💛🍝 Hey there, lovely foodies! 👋✨If you’re looking for a delicious, cozy, and oh-so-fun dish that makes your tummy AND your heart happy… let me introduce you to your new bestie: Spaghetti Squash Parmigiana ! 😍🎉 This little golden gourd is the ultimate veggie glow-up , turning from a humble squash into a magical bowl of stringy, spaghetti-like goodness that’s perfect for all your pasta cravings — without the carbs or the guilt! 💃🍽️ So grab your apron (and maybe your favorite playlist 🎶), because we’re about to dive into the sweet, savory, and slightly silly world of spaghetti squash. Let’s gooo! 🏃‍♀️💨 🥰 Why I'm OBSESSED with Spaghetti Squash Let’s get real for a sec. We all love pasta. It’s comforting, it’s twirly, it makes our hearts sing. 🎻 But sometimes, we want that same cozy vibe with a little more veggie power and a little less post-dinner nap . That’s where spaghetti squash swoops in like a delicious superhero in a golden cape! 🦸‍♀️💛 ✨ Here’s why it’s amazing : It’s low-carb, low-cal, and naturally gluten-free It’s packed with fiber and vitamins (hello, vitamin C and B6! 💪) It’s sooo versatile (think garlic parmesan, pesto, marinara… the list goes on!)🧄🧀🍅🌿 It’s just FUN. You literally scrape spaghetti from a squash. MAGIC. ✨🔮 🛒 Ingredients You’ll Need Not only is this dish dreamy — it’s also ridiculously simple. Here's what you’ll need to get started: 1 medium spaghetti squash 🎃 1–2 tablespoons olive oil 🫒 Salt & pepper (the classics!) 🧂 Optional toppings: garlic, herbs, cheese, marinara, pesto, or whatever your heart desires! 💖🍝🧄🧀 🔥 How to Bake Your Spaghetti Squash Like a Pro Alright, squash stars 🌟 — time to make some veggie magic happen! Here’s the step-by-step: 1. Preheat the oven to 375°F 🔥 Let’s get things nice and toasty! Your squash will bake best in a hot oven. 2. Slice the squash in half (carefully!) 🔪 Cut it lengthwise from stem to bottom. Be gentle — this baby can be a little tough! If it’s too hard to cut, poke a few holes in it and microwave for 2–3 mins to soften. You got this! 💪💕 BUT... PLEASE BECAREFUL! Do not let kids try this. 3. Scoop out the seeds 🥄 Think of it like carving a pumpkin, but less spooky and more delicious. 👻➡️😋 4. Brush with olive oil + sprinkle with salt & pepper ✨ Give those squash halves a little love! This is what gives them that golden, roasted kiss of flavor. Mwah! 😘 5. Place cut side down on a baking sheet 🧡 Use parchment paper for easy cleanup (your future self will thank you!). Roast for 45 - 60 minutes, until the flesh is fork-tender. 6. Let it cool a bit, then SCRAPE! 🎉 This is the FUN part! Use a fork to scrape the inside — and watch in amazement as it turns into spaghetti-like strands! IT’S ALIVE! 🧟‍♀️🍝 (just kidding, but still… so cool!!) 🍴 Time to Dress It Up! Now that you’ve got your steamy strands of squashy spaghetti, you can dress it up however you like! Here are a few fun ideas: 🌿 Garlic Parmesan Dream : Toss with sautéed garlic, a sprinkle of parm, a pinch of parsley and a touch of butter. 🍅 Classic Marinara Moment : Add your fave tomato sauce and maybe some basil & mozzarella. Bellissimo! 🧀 🍔 Cheeseburger Style: Add in some cheese sauce, season browned ground beef and a dollop of sour cream... Mmmm like mom used to make! 🇮🇹🌶️ Spicy Taco Style : Season with cumin, paprika, and chili, then top with avocado, salsa, and black beans! 🌱 Vegan Delight : Add roasted veggies and drizzle with tahini or cashew cream — yum! Or hey, eat it straight out of the squash “bowl” with a fork and a smile. No judgment here. We’re all friends. 😄💕 🧡 Final Thoughts: Why You’ll Love It Forever Spaghetti squash isn’t just food — it’s a mood . It’s healthy comfort. It’s veggie sorcery. It’s a way to have fun in the kitchen and feel so proud of the wholesome, tasty thing you just made. 💃🎉 Whether you're trying to sneak in more veggies, eat lighter, or just explore something new, baked spaghetti squash is here to bring the flavor, the fun, and the cozy vibes. 🥰🍽️ So what are you waiting for? Grab a squash, preheat that oven, and let the magic begin! ✨ 💛And hey — don’t forget to snap a pic of your masterpiece and tag me! I wanna see your spaghetti squash creations! 📸🍝 #SquashGoals Happy cooking, sweet friends!Stay golden (just like your squash)! 🌞💛 XOXO, Your fellow squash-obsessed foodie 🥄💕 Spaghetti Squash Parmigiana Servings – 2 Prep Time – 15 Minutes Cook Time – 40 Minutes Ingredients: 1 Large yellow spaghetti squash 12oz jar Your favorite choice sauce, here is a great quick weekday Marinara Sauce , if looking for the keto and low carb options watch for sugars and carbs on the labels. Not all sauces are equal. 2 Tablespoons butter salt & peper to taste 1/2 tsp garlic powder, optional olive oil 1 1/2 cups mozzarella cheese, shredded chopped fresh parsley, optional Instructions: Preheat your oven to 350°F. Slice the spaghetti squash in half lengthwise (from top to bottom). Scoop out the seeds and stringy bits from the center using a spoon. Start from the edges and work your way inward. Season the inside of each half with salt, pepper, and garlic. Then, drizzle with olive oil for extra flavor and a golden roast. Place the squash halves cut-side down on a baking sheet lined with parchment paper or foil. Bake in the preheated oven for 45-60 minutes, or until the squash is tender and easily pierced with a fork. Remove from the oven and let it rest for 10 minutes. Using two forks, gently scrape the inside of each squash half, starting at the edges and working inward. You’ll see beautiful spaghetti-like strands begin to form! Add a pat of butter to the warm strands for a rich, velvety touch, then plate the shredded squash. Top with your favorite sauce — as much or as little as you like! Sprinkle with shredded mozzarella cheese, and add a pinch of fresh parsley for a pop of color (optional, but so pretty!). Notes: 💡 CWT Pro Tips from a Spaghetti Squash Enthusiast (YUP That’s Me!) Want firmer “noodles”? Bake your squash a bit less. Softer strands? Let it go the full 60 mins. For even roasting, rotate the pan halfway through baking. Save the seeds — you can roast them just like pumpkin seeds! 🥜 Leftovers? Keep ‘em in the fridge for 3–4 days and reheat in a skillet for max yumminess. 🔥 Nutrition: 🍽️ Serving Size: ~1/2 baked spaghetti squash with sauce and cheese Calories 280 | Fat 20g | Saturated Fat 8g | Carbohydrates 20g | Fiber 5g | Sugar 7g | Protein 7g | Sodium 550mg | This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s). "Add grilled chicken breast, precooked chicken tender strips for chicken parmigiana, browned ground sausage or beef for a meat sauce, or remove sauce completely and add in sautéed shrimp and butter sauce for a scampi style meal... Great for weekly meal prep! *Pictures updated August 2025

Sugar Free Option " Take one and make a wish. These Leprechaun cookies are the pot of gold at the end of the rainbow. Soft and chewy deliciousness. " 🌿🍪 Grasshopper Cookies: The Ultimate Mint Chocolate Treat! Hold on to your spatulas, mint lovers… because today we’re diving into one of the coolest , most chocolatey , and crave-worthy cookie combos of all time: Grasshopper Cookies! 💚🍫 If you’ve never had a Grasshopper Cookie before, let me just say: you’re in for a treat that tastes like a Thin Mint cookie went to pastry school and got a serious upgrade. These mint chocolate wonders are soft, fudgy, and refreshing all at once—perfect for mint-lovers, chocolate-obsessed bakers, or anyone who enjoys a cookie that makes people say “OMG what is this?!” 😍✨ 🧐 Why Are They Called "Grasshopper" Cookies? Great question! 🦗 Don't worry—there are zero insects involved . The name “Grasshopper” comes from the retro cocktail of the same name: a creamy green blend of crème de menthe, crème de cacao, and cream. It’s famous for its minty flavor and signature green hue. Grasshopper Cookies borrow that cool mint-chocolate combo and give it a chewy, decadent twist. Think: chocolate + mint = flavor soulmates 💑 🍃 So What Are Grasshopper Cookies? They’re rich, chewy chocolate cookies infused with peppermint extract and often topped or filled with minty buttercream, ganache, or drizzled chocolate. Some versions even sandwich the mint between two cookies for an extra indulgent bite! 🤤 There are lots of delicious ways to make them—but the flavor vibe is always the same: minty, fudgy, and totally refreshing. These were born out of my love of Grasshoper ice cream from the East Coast. So I had to play with my food an develope them into a cookie! 👩‍🍳 How to Make Grasshopper Cookie Magic: Let’s get minty with it! 🎶🍪 Cream the butter and sugars Beat butter, sugar, and brown sugar until light and fluffy—like a soft cloud of deliciousness. Add eggs & flavor Mix in eggs, vanilla, and peppermint extract. If you want that classic minty green hue, add a drop or two of green food coloring here! 🌿💚 Combine dry ingredients In a separate bowl, whisk together flour, baking soda, and salt. Slowly mix it into the wet ingredients until you’ve got a rich cookie dough. Fold in chocolate chips Stir in chocolate chips (or Andes mint pieces if you’re feeling extra ). Every bite should have a melty little surprise! 🍫 Scoop & bake Scoop cookie dough onto a lined baking sheet and bake at 350°F (175°C) for 9–11 minutes, or until just set. Let them cool for a few minutes before moving to a rack—they’ll firm up as they cool! 🌈 Fancy Up Your Grasshopper Cookies! Wanna take it to the next level? Try these finishing touches: Mint Buttercream Sandwiches : Pipe mint frosting between two cookies for a homemade ice cream sandwich-vibe with a minty twist 🥪 Chocolate Drizzle : Melt chocolate and drizzle over the top for a bakery-style finish 🍫💫 Crushed Candy Topping : Sprinkle crushed peppermint candies or Andes mints on top before the chocolate drizzle sets! ✨ This also makes a pretty Christmasy-cookie to go with hot-chocolate too! 💚 Why You’ll Fall in Love with Grasshopper Cookies: ✔️ Cool, refreshing mint balanced with deep chocolate richness ✔️ Soft, chewy texture with melty chocolate in every bite ✔️ Festive enough for holidays, easy enough for weeknights ✔️ Perfect for St. Patrick’s Day, Christmas, or just because! 🎉 A Cool Cookie with Serious Flavor Power Whether you’re baking a treat for a party, making lunchbox surprises, or just need something sweet and soothing after a long day, Grasshopper Cookies have your back. They’re fresh. They're MINTY. They’re a total crowd-pleaser. And trust me—one batch won’t be enough! 🍪💚 So grab your mint extract, turn up your favorite playlist, and let’s bake some cookie magic 🌟 📸 Don’t forget to tag your creations with #GrasshopperCookies and #CraftWithTammy so I can drool over your minty masterpieces! 😍🌿🍫 Happy baking, cookie wizard! 🧙‍♀️💫 Grasshopper Cookies Servings – 18-24 (Depending on the size of your cookies) Prep Time – 20 Minutes Cook Time – 10 Minutes Ingredients: 2 1/4 cups all-purpose flour 1/2 teaspoon baking powder 1 3/4 teaspoons cornstarch 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup unsalted butter, softened 3/4  cup packed light or dark brown sugar 1/2 cup granulated sugar 1 large egg & 1 large egg yolk 1 1/2 teaspoons vanilla extract 1 teaspoon peppermint extract 20 drops green food coloring 2 cups chocolate chips, or mint chocolate chips, chopped Andes mints 1 cup chopped walnuts, o r your favorite nuts optional Sugar-Free Option 2 1/4 cups all-purpose flour 1/2 teaspoon baking powder 1 3/4 teaspoons cornstarch 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup unsalted butter, softened 3/4  cup swerve brown sugar sweetener 1/2 cup granulated Sucralose or Splenda 1 large egg & 1 large egg yolk 1 1/2 teaspoons vanilla extract 1 teaspoon peppermint extract 20 drops green food coloring 2 cups sugar-free chocolate chips, I like the hershey chocolate chips 1 cup chopped walnuts, o r your favorite nuts optional Instructions: Preheat your oven to 350°F and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, cornstarch, and salt . Set aside. In a large mixing bowl, cream the butter, brown sugar, and white sugar using an electric mixer until light and fluffy. Add in the egg, egg yolk, vanilla extract, mint extract, and green food coloring , and mix until fully combined and smooth. Gradually add the dry ingredients into the wet mixture, beating until the dough comes together and the green color is evenly blended. Stir in about 1¾ cups of chocolate chips (or mint candies) and chopped nuts , if using. The dough will be thick! Cover and chill the dough in the refrigerator for at least 1 hour —this helps create that perfect chewy texture! Once chilled, scoop tablespoon-sized portions of dough and roll them into 2-inch cylindrical shapes . Place them on your prepared baking sheet, spacing them a few inches apart. Gently press the remaining chips or candies into the tops of each dough piece for a bakery-style look. Bake for 10 minutes , or until the edges are just set but the centers are still soft. Let the cookies cool on the baking sheet for 5 minutes , then transfer them to a wire rack to cool completely. 🍪 Notes: 🌈 Wanna take it to the next level? Try these finishing touches: Mint Buttercream Sandwiches : Pipe mint frosting between two cookies for a homemade ice cream sandwich-vibe with a minty twist 🥪 Chocolate Drizzle : Melt chocolate and drizzle over the top for a bakery-style finish 🍫💫 Crushed Candy Topping : Sprinkle crushed peppermint candies or Andes mints on top before the chocolate drizzle sets! Great for Christmas cookies served with Hot Chocolate! ✨ Nutrition: Calories: 210 | Total Fat 11g | Saturated Fat 6g | Cholesterol 5mg | Sodium 90mg | Carbohydrates 27g | Dietary Fiber 1g | Sugars 17g | Protein 2g Sugar-Free Calories: 210 | Total Fat 11g | Saturated Fat 6g | Cholesterol 5mg | Sodium 90mg | Carbohydrates 27g | Dietary Fiber 1g | Sugars 0g | Protein 2g Remember: Adding nuts will slightly increase fat, protein, and calories. Using full-sized chocolate chips vs. minis or mint candies will shift sugar/fat content. If you add a mint buttercream filling or a chocolate drizzle , you’ll need to factor in additional calories and sugar. This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s).

AKA - Fat Head Pizza Keto, Low-Carb, Gluten Free, Healthy Option "You can still have the pizza you love while being on a low-carb diet without loosing the deliciousness!" 🍕 Oh hey, pizza lovers! If you’ve been around Craft with Tammy for a while, you know this keto pizza has been stealing hearts since 2017 — and for good reason: it tastes so close to the real deal, it might just blow your mind. Honestly, I try not to say that too often, but this is one crust I’ll be making forever and ever … low carb or not! Let me tell you why this recipe is an absolute must-try : 💛 A crust that’s chewy, crispy, and sturdy! Sounds like a dream for low-carb baking, right? This keto dough totally nails that magical combo — with melted cheese as the secret ingredient! You can make it chewy, crunchy, or somewhere in between. 🌟 Only 4 main ingredients! No mile-long ingredient lists here. Just pick your fave low carb flour (almond or coconut — both work beautifully!), add a few grocery store staples, and boom — you’re halfway to pizza heaven. 🙌 Super easy to make Once you get the hang of this dough, you’ll be whipping it up with your eyes closed. I’ve made it at least a hundred times, so I’ve packed in all my best tips to help you feel like a total dough pro. 🥳 Keto + gluten-free = win-win! Each slice of crust has just 2g net carbs — so it’s macro-friendly, gluten-free, and easy to fit into your keto lifestyle.✨Nut-free option? Use coconut flour (which is technically a fruit!).✨Egg-free? Flax eggs can work, though the crust will be a little softer. You can also experiment with other egg subs! 🌿 Make it your own! I usually keep my crust on the Italian side, but you can spice things up with anything you would like. I like garlic powder, oregano, or Italian seasoning. No need to add extra salt — the cheese has that covered! 💨 Extra tips for dreamy dough: Add 1–2 tsp baking powder if you like a fluffier crust Want it extra chewy? A pinch of Xanthan gum (1/4 –1/2 teaspoon) does wonders Use a food processor if you have one! It makes mixing easier and the dough fluffier Warm up the dough slightly if it’s stiff, or chill it if it’s sticky Oil your hands to make shaping easier (such a handy trick!) Roll between parchment paper — no sticking, no mess Use a pizza stone if you can — it levels up the texture big time 🔥 Baking tips for crust perfection: Like it chewy? Roll it out thicker Want it crispier? Go thin (my fave — plus, fewer carbs!) Watch the bake time closely — it can go from golden to oops fast Don’t overbake before topping — just a light golden color is perfect for round one Once you try this crust, you might just swear off delivery forever. It’s that good. ❤️ Happy pizza-making, friends! Keto Pizza Servings: 4 Prep Time: 10 Minutes Cook Time: 20-30 Minutes Ingredients: Almond Flour Version: 1 1/2 cups mozzarella cheese, shredded 3/4 cup almond flour 2 tbsp cream cheese, softened 1 large Egg 1/2 teaspoon xanthan gum, optional (not needed for the recipe) - this will add that chewiness to your crust like regular pizza! 1 teaspoon garlic powder, optional 1 tablespoon oregano or Italian seasoning, or other herbs and spices of your choice, optional Coconut Flour Version: 1 1/2 cups mozzarella cheese, shredded 1/3 cup coconut flour 2 tbsp cream cheese, softened 2 large eggs 1/2 teaspoon xanthan gum, optional (not needed for the recipe) - this will add that chewiness to your crust like regular pizza! 1 teaspoon garlic powder, optional 1 tablespoon oregano or Italian seasoning, or other herbs and spices of your choice, optional Optional Pizza toppings: Pepperoni Pepperoncini peppers Cherry tomatoes Olives Cooked ground beef/turkey Mushrooms Herbs Calories will need to be adjusted according to choice of toppings. Instructions: Pizza Dough: Preheat oven to 375 degrees. Place parchment paper on baking sheet; set aside. Start by mixing your egg(s) with either almond flour or coconut flour — whichever version you’re going with! You can do this in a large mixing bowl or pop everything into a food processor. (The processor gives a lighter, fluffier crust and is super quick, but mixing by hand works just fine too!) In a medium microwave-safe bowl, toss in your shredded mozzarella and cubed cream cheese. Microwave for about 90 seconds, pausing halfway to stir. Once it’s done, give it a final stir until it’s smooth and well blended. ✨ No microwave? You can totally melt the cheeses together in a double boiler on the stove instead. Time to bring everything into one happy dough! Add your melty cheese mixture to the flour mixture. Either knead it by hand or use a food processor until everything is fully combined and smooth — no cheese streaks allowed! 💡CWT Tip: If the cheese firms up before mixing fully, pop the dough in the microwave for 10–15 seconds to soften it back up. Now the fun part! Spread your dough out on a lined baking pan or pizza peel to about 1/4 to 1/3 inch thick. You can use your hands or roll it out between parchment paper (a rolling pin helps here!). 💡CWT Tip: Don’t forget to poke holes all over the crust using a fork or toothpick — this keeps it from bubbling up while it bakes. Pop it into the oven and bake for 8-10 minutes. Using a pizza stone? Slide the parchment paper from the peel right onto the hot stone. Check for any bubbles and poke again if needed, then bake for another 3–7 minutes, until the crust is just lightly golden. ⚠️ Try not to over-bake here — the crust will bake more once the toppings go on, and you don’t want those edges to burn! Now it’s pizza time! Add your favorite sauce, cheese, and toppings, then return it to the oven — directly on the stone or oven rack (skip the parchment for this part). Bake for about 10 minutes, or until everything’s hot and bubbly.🔥 Want that melty cheese on top to get golden and gorgeous? Pop it under the broiler for 1–2 minutes. Slice pizza into 4 slices. Serve bubbling hot. Enjoy your delicious low-carb pizza! Notes: 🕒 Make-Ahead Magic: How to Prep Keto Pizza in Advance One of the things I adore about this low-carb pizza recipe is how easy it is to prep ahead — perfect for busy nights or weekend meal prep! Here’s how I like to do it: 🍕 Leftovers: Store any leftover slices in the fridge for 3–5 days — they reheat like a dream! 🥣 Make the dough ahead of time: Shape the dough into a ball, wrap it tightly in plastic, and keep it in the fridge for up to a week. When you’re ready, just roll it out and bake. 🔥 Pre-bake the crust: Bake the crust, let it cool, then wrap and refrigerate for up to a week. When pizza night hits, just add your toppings and bake for 10–15 minutes! ❄️ Freeze the crust: My favorite trick! I often make double or triple batches and freeze the pre-baked crusts. You can freeze the raw dough too — just thaw before rolling.Bonus: You can even add toppings and bake straight from frozen! 🍽️ Freeze the whole pizza: Yes, you can freeze the entire assembled pizza! Bake and cool the crust first, add sauce and toppings, then freeze. When ready to cook, pop it straight into the oven at 350°F for 15–20 minutes — no need to thaw! Just be sure it’s fully cooled before freezing to avoid sogginess. 🍕 Sauce & Topping Ideas: Mix & Match Your Faves! Almost any topping works on keto pizza — just watch out for hidden sugars. Here are my go-to picks: Sauces: Sugar-free pizza sauce Homemade marinara Creamy Alfredo sauce Sugar-free BBQ sauce (so good for BBQ chicken pizza!) Pesto for a flatbread-style twist Meats: Pepperoni (my #1) Italian sausage Canadian bacon Ground beef Shredded chicken - Tip: Always pre-cook your meats — the pizza only bakes briefly once topped! Veggies: Sauteed mushrooms Bell peppers Onions Olives Spinach Sliced or sun-dried tomatoes Cheeses: Shredded mozzarella is my go-to, but feel free to switch it up based on your sauce — provolone, cheddar, gouda, or even goat cheese can be amazing! Nutrition: Almond Flour Version: Serving 1 - 1/4 Slice - Calories 325 | Carbohydrates 8g | Net Carbs 8g | Sodium 3021mg | Cholesterol 82mg | Fat 27g | Potassium 60mg | Fiber 3g | Sugar 2g | Protein 17g Coconut Flour Version: Serving 1 - 1/4 Slice - Calories 234 | Carbohydrates 7g | Net Carbs 3g| Sodium 3021mg | Cholesterol 82mg | Fat 16g | Potassium 60mg | Fiber 4g | Sugar 2g | Protein 14g This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s). "Just look at that crispy thick crust! Yummmmm! Make your crust the way you like it… Thin, and crispy, or thicker and chewy! Mushrooms, Pepperoni, Sausage and Olives OH MY! Just remember to check your ingredient labels for the diet you are on! If no diet, you can put every and anything you want on this delicious dough!"

Keto, Low-Carb, Sugar-Free, Dairy Free, Gluten Free Healthy Option " These soft, pillowy keto buns have a delicious, whole wheat-like flavor — but with a fraction of the carbs! They're simple to make and pair perfectly with both sweet and savory toppings. Plus, the recipe is completely gluten-free and dairy-free. 🌾❌🥯 Low-carb buns for sandwiches, burgers, breakfast and much more! You never have to miss out again!" 🥯✨ Keto Almond Buns – Soft & Totally Guilt-Free! 🥰🥜 Who says you have to give up bread on keto? Not me! These Fluffy Keto Buns are here to save your dinners, sandwiches, burgers, and breakfast dreams. 🙌 Made with almond flour, coconut flour, eggs, and a touch of baking magic, they’re soft, slightly chewy, and perfectly satisfying — without the carbs. 💪🥯 Whether you’re stacking them high with bacon and eggs, loading up a juicy burger 🍔, or just slathering on some butter (because yes, you can ), these buns are your new low-carb besties. 💛 They're grain-free, gluten-free, and freezer-friendly too! These easy 6-ingredient keto buns  are soft, airy, and lightly crunchy on the outside — and the best part? They don’t taste “keto” — they taste amazing . 🤤 No dry, eggy texture here — just pure, pillowy goodness in every bite. They're ready in just 30 minutes  and perfect for anyone who loves bread but wants to stay low carb. 🥰 One of the first things people say when I mention going Keto or Low-Carb is: "I could never give up bread!"  But here’s the truth — you don’t have to. 🙌 Now, I won’t claim these mimic the exact chew and crust of a traditional sourdough (if I ever crack that code, you’ll be the first to know! 😉), but with the right balance of grain-free ingredients , you can absolutely enjoy flavorful, satisfying buns that hit the spot. I originally shared this recipe in 2017, and I still make it regularly — it’s that good. Over time, I’ve fine-tuned the method and added helpful tips to answer all your questions. Here's why these are one of my most popular keto buns : 🌟 Why You'll Love These Buns Incredible Flavor & Texture Light and fluffy on the inside with a delicate crunch on the crust — they taste surprisingly close to whole wheat rolls, without any of the carbs. Thanks to some smart tweaks (like using only one egg yolk and adding flaxseed), there's zero  eggy flavor. Quick & Easy to Make One bowl. Six ingredients. Five minutes of prep. Freshly baked keto buns in just 30 minutes  — no fuss, no mess. Keto, Gluten-Free & Dairy-Free Naturally gluten- and dairy-free with only 3.3g net carbs per bun , making them perfect for keto or low-carb lifestyles. Filling & Satisfying Though smaller than regular bread rolls, these keto buns are dense and nourishing, keeping you full longer than traditional bread. Super Versatile Enjoy them sweet or savory — from Sunday brunch to a quick weekday sandwich, or even as low-carb burger buns . They’re a hit with soups, salads, or toasted with butter and jam. So if you're living that low-carb life (or just want a healthier bread option), give these buns a try. Your taste buds — and your macros — will thank you! 🎉🥜 Keto Buns Servings: 4 Prep Time: 5 Minutes Cook Time: 25-30 Minutes Ingredients: 3 egg whites 1 egg, large room temperature 1/4 cup hot water 1/4 cup + 2 Tablespoons almond flour 1/4 cup coconut flour 1 Tablespoon flax seed or psyllium husk powder 1 teaspoon baking powder pinch of sea salt sesame seeds, f or sprinkling optional Instructions: Preheat your oven to 350°F. In a large bowl, mix the dry ingredients. Then add everything to a food processor (or use an electric mixer) and blend until smooth — about 20 seconds. Be careful not to over mix the dough. Let the dough rest for a couple of minutes to allow the flours to absorb the moisture. Divide the dough into 4 equal portions and shape into buns. (Lightly wet your hands to prevent sticking.) Place the buns on a parchment-lined baking sheet. Sprinkle with sesame seeds or your favorite toppings. Score the tops with a shallow criss-cross cut and bake for about 25 minutes, or until golden brown. Notes: 🥄 Dough too runny? Add a bit more almond flour and coconut flour until the mixture is firm enough to shape into buns. 💪🥥🌰 🔥 Buns browning too fast? If they’re getting golden before the 25 minutes are up, loosely cover them with aluminum foil to prevent burning. ⏳🛡️ 📏 Doubling the recipe? The baking time will likely increase by about 5–10 minutes, so keep an eye on those buns! 👀⏲️ 🧂 Topping Ideas Swap sesame seeds for poppy seeds, sunflower seeds, or black sesame — or go bold with Everything Bagel seasoning for extra flavor! 🍽️ Serving Suggestions Breakfast : Toast and spread with butter or sugar-free jam Lunch : Sandwich with ham, cheese, lettuce, tuna, chicken, or egg salad Dinner : Serve with soups, stews, salads or as a bun for keto burgers 🧊 Storage Tips Store in an airtight container in the fridge for up to 5 days , or freeze for up to 3 months . They toast beautifully — just slice and pop straight into the toaster from frozen! Nutrition: Calories 109 | Fat 5.5g | Carbs 8.3g | Protein 7.3g | Fiber 5g | Sugars 2g | Net Carbs 3.3g This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s). "Slice open an Almond Bun, slather with a pat of butter on each side and grill in a frying pan for 4 minutes on low heat. Top with sugar free Jam for a breakfast treat!"

Keto, Low-Carb, Sugar-Free, Gluten Free Healthy Option "Taking a classic Portuguese bread (a tradition in my family) and making it a healthy version. Light fluffy and full of flavor!" 🥚✨ Oopsie Rolls: The Magical, Fluffy, Low-Carb Bread You NEED in Your Life! 🍞💫 Hey there, food-loving friend! 👋💕 Have you ever bitten into something so light, fluffy, and cloud-like that you almost forgot it wasn’t actual bread? 😲✨ Let me introduce you to your new best friend in the kitchen — Oopsie Rolls ! 🎉 Imagine bread with ZERO carbs. 🍞✨ Yeah, I know — when I first heard that you could make "bread" out of egg whites and Greek yogurt, I was like, “Absolutely not.” 😅 But as a self-proclaimed carb lover who’s always on the hunt for low-carb swaps that make life feel a little less sad 🥲, I gave it a shot. And you know what? It’s surprisingly good! Okay, okay — it’s not going to fully replace a fresh, crusty loaf from your favorite bakery 🥖💔, but if you're doing keto or just need a fluffy, carb-free option to get you through a sandwich craving, Cloud Bread totally delivers. 💨💯 These dreamy little buns are the stuff of low-carb legends. Born from a happy kitchen accident (hence the adorable name! 😍), Oopsie Rolls are here to change your sandwich game forever . Whether you're keto, gluten-free, or just looking for a super fun and simple recipe to whip up, these cloud-like creations are a must-try! ☁️💛 🥚 So... What Are Oopsie Rolls? Great question, my foodie lover! 😘 Oopsie Rolls are soft, airy, pillowy bread substitutes made with just a few basic ingredients — and guess what? No flour at all! That means they’re naturally: ✅ Gluten-free ✅ Low-carb ✅ Keto-friendly ✅ High in protein ✅ Ridiculously delicious All you need to get started are: 🥚 Eggs 🧀 Cream cheese (or Greek yogurt if you're feeling adventurous!) 🌟 A pinch of magic (okay fine, baking powder or cream of tartar 😉) Other ingredients are flavor-town fun! They’re called oopsie rolls because the original recipe was created when someone accidentally left out the flour while making a regular bread recipe. Total oops — but the result? A soft, melt-in-your-mouth miracle. 🪄💖 Just like the accidental Chocolate Chip Cookie! - Try my KETO friendly "oopsie" cookies - Keto Chocolate Chip Cookies 💬 Final Thoughts From Your New Oopsie Obsessed BFF 💕 Oopsie Rolls are proof that accidents in the kitchen can lead to magical  discoveries. Whether you’re watching your carbs, avoiding gluten, or just want a super fun recipe to try with the kids, these fluffy little clouds are guaranteed to bring joy to your plate — and a smile to your face. 😄🍽️ Go ahead, give them a try! And don’t forget to tag me in your creations because I need  to see your gorgeous cloud-bread babies! 📸💕 Stay fluffy, my foodie friends! ☁️💖 XO, ~ CWT Oopsie Rolls Servings: 6 Prep Time: 10 Minutes Cook Time: 25 Minutes Ingredients: 8 large eggs, separated 1 teaspoon cream of tartar 4 ounces cream cheese 1/2 teaspoon sea salt Optional Sweet Version Add-ins: 1 tablespoon sugar-free sweetener of choice 1 teaspoon vanilla extract, or your favorite flavor Instructions: Don’t worry, sweetie — if you can crack an egg, you can make these rolls. Promise! 😄 Here's a step-by-step guide: Preheat the oven to 300 degrees F. If you have a convection oven, set on convect. Line two large baking sheets with parchment paper. Separate the egg whites and egg yolks. Place the whites in a stand mixer with a whip attachment. Add the cream of tartar and beat on high until the froth turns into firm meringue peaks; set aside. Place the cream cheese in the empty stand mixing bowl. Beat on high to soften. Then add the egg yolks one at a time to incorporate. Scrape the bowl and beat until the mixture is completely smooth. Then beat in the sweetener, vanilla and salt; if using. Gently fold the firm meringue into the yolk mixture. Try to deflate the meringue as little as possible, so the mixture is still firm and foamy. Spoon 1/4 cup portions of the foam onto the baking sheets and spread into even 4-inch circles, 3/4 inch high. Make sure to leave space around each circle. Bake on convect for 15-18 minutes, or in a conventional oven for 20-25 minutes. The bread should be golden on the outside and firm. The center should not jiggle when shaken. Cool for several minutes on the baking sheets. Cool completely on wire racks. Serve with tea or coffee for a sweet treat! Notes: 🥪 Endless Ways to Enjoy Oopsie Rolls! These rolls are SO versatile, you'll want to put them on everything. Here are just a few fun ideas: 🥓 Breakfast Sammy – Add bacon, egg, and cheese. YES PLEASE. 🥑 Avocado Cloud Toast – Smash up that avo, sprinkle with chili flakes & a squeeze of lemon. 🐔 Mini Chicken Sliders – Perfect for game day or a cute little lunch! 🍓 Sweet Treats – Add cinnamon & a tiny bit of stevia to the mix and top with strawberries + whipped cream. Omg! Check out my Keto Danish recipe for a grea breakfast or sweet dessert treat! You can also store them in an airtight container for a few days or freeze them for future snack attacks. However the texture is best if eaten within 12 hours of baking. 💼❄️ Nutrition: Calories: 36kcal | Carbohydrates: 0g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 68mg | Sodium: 167mg | Potassium: 63mg | Sugar: 0g | Calcium: 18mg | Iron: 0.3mg This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s). "Try different flavors by adding cinnamon, or pumpkin pie spice. You adjust to mate your dishes. Spread on butter with a little sugar free jam, cream cheese, use two slices for breakfast sandwiches or eat as they are!"

"You will want to make these adorable decorations for your front door this year and for every season or holiday to come! The possibilities are endless!" 🎀 Deco Wreaths – Whimsical, Bold & Beautiful Wreaths That Make a Statement All Year Long Let’s talk about something that brings instant cheer to any front door, mantle, or wall: Deco Wreaths ! 💐💫 Whether you're decorating for a season, a holiday, or simply want to add personality to your space, deco wreaths are more than just door décor — they’re a creative expression of YOU. These eye-catching creations are fun, fabulous, and totally customizable, making them the perfect DIY project or gift for someone special (even if that someone is you 😉). Made with materials like Deco Mesh, wired ribbon, faux florals, signs, greenery, ornaments, and whimsical accents , these wreaths are big on color, texture, and personality . From bold patriotic themes to spooky Halloween vibes, farmhouse chic to vibrant spring florals, there’s truly a deco wreath for every occasion — and every mood. ✂️ What Makes Deco Wreaths So Special? If you’ve ever spotted a wreath and thought “Wow, that’s GORGEOUS!,” chances are it was a deco mesh wreath. Here’s why they’re so popular: Fluffy & Full Appearance – Deco mesh adds volume and flair that you just can’t get with traditional greenery. Weather-Friendly – Unlike fresh florals, deco mesh stands up to the elements, making it ideal for outdoor use. Endless Themes – Think: Christmas, Halloween, Thanksgiving, Valentine's Day, Mardi Gras, Fourth of July, birthdays, baby showers… literally anything ! Fun to Make – If you’re into DIY, this is a satisfying, creative project with no limits on color or embellishment. Perfect for Gifting or Selling – Handmade wreaths are always in demand and make unique, thoughtful gifts or small business products. 🎨 Materials You’ll Often See in Deco Wreaths Creating your own deco wreath is like being a kid in a craft candy store! Popular materials include: Deco Mesh (in every color and pattern imaginable) Wired Ribbon (for bows, loops, and texture) Signage (funny, festive, farmhouse, elegant — there’s a sign for everything) Floral Picks & Greenery (for added elegance and realism) Themed Ornaments (seasonal icons, baubles, miniatures, etc.) Wreath Forms (work wreaths, grapevine bases, wire rings, etc.) Zip Ties or Pipe Cleaners (to hold it all together securely) You can make your wreaths as bold or subtle, busy or minimalist, traditional or funky as you like — that’s the beauty of deco style. 💡 Ideas for Every Season Looking for inspiration? Here are just a few ideas to get those creative juices flowing: Fall: Think burnt oranges, burlap, mini pumpkins, and plaid ribbons. Christmas: Red and green mesh, candy cane stripes, frosted pinecones, and glitter galore! Valentine’s Day: Pinks, reds, and romantic signage with hearts and florals. Spring: Pastel colors, floral sprays, butterflies, and Easter-themed accents. Patriotic Holidays: Red, white, and blue mesh with stars, flags, and fireworks motifs. Halloween: Purple and orange mesh, creepy crawly spiders, witches' legs, and ghost signs. 🕷️🎃 Everyday: Neutral tones with eucalyptus, buffalo check ribbon, “Welcome” signs, and monogram letters. 🛍️ Why Buy (or Sell) Deco Wreaths? If crafting isn't your thing (or if you just don't have the time), buying a handmade deco wreath is a great way to support small businesses and get a unique piece of home decor. Many creators offer custom designs to fit your exact style, colors, and theme — making it perfect for weddings, nurseries, or seasonal storefronts. And if you're the crafty type? Selling deco wreaths online or at local markets is a fantastic side hustle or full-blown creative business. Each wreath is unique, high-value, and always in demand, especially around holidays. 💬 Final Thoughts Deco wreaths are where creativity meets craftsmanship. Whether you’re making your own, shopping for the perfect one, or dreaming up your next seasonal front door look — you’re entering a world of color, joy, and personality with every loop of mesh and twist of ribbon. 🎀 So go ahead — pick your theme, gather your supplies, and create something beautiful that’ll make everyone say “WOW” when they walk up to your door. 💐✨ Christmas Wreaths Materials: 6 - 9 yd Rolls Colored Deco Mesh Your Choice of Colors 1 - 14″ Wire Wreath Form 1 Package Pipe Cleaners (Chinelle Stems) Mini Coordinating Decorations Optional 3 - 6 yd Spools Decorative Ribbon Matching Colors 1 - 10-12″ Seasonal Decorations Any other embellishments you would like to add Directions: 🎀 Step 1: Attach the pipe cleaners to the wreath form The first step in making your deco mesh wreath is to make your wreath form. There are two ways to do this. You could purchase a work wreath, it has pipe cleaner or twist attachments already attached. Otherwise you can use pipe cleaners and a regular wire wreath form. Attach pipe cleaners every 3-4″ on the wreath form. I used the sections as a guide and just attached a pipe cleaner on the inner row at every intersection. I then attached a pipe cleaner on the outer row every 3″ in between the others I had placed on the bottom row. 🎀 Step 2: Add the filler deco mesh to the wreath form Next you are going to take your 10″x 10 yard deco mesh in one color and fill in the wreath form. This layer is a literally a filler layer. It is made to cover up the wire wreath form. Start with the inner row of the wreath. Bunch the end up and place it in between the two ends of one of the pipe cleaners. Then twist the pipe cleaner ends together to hold the deco mesh in place. Create a 6″ bubble/bump/loop of the deco mesh between the first and second pipe cleaners. Now attach the second pipe cleaner around the deco mesh. Keep looping the deco mesh in between the pipe cleaners as you go. Continue making the loops around the inner row of the wreath until you get to the end where you started. When you have come back to the beginning where you started open the first pipe cleaner and attach the deco mesh to complete the row. Now without cutting the deco mesh. Make a loop onto the outer row of the wire wreath form and do the same thing. Loop 6″ of mesh at a time from one pipe cleaner to the next. Keep on making the loops until you come to the last pipe cleaner. Attach the deco mesh with the pipe cleaner and trim off the deco mesh where you end up. 🎀 Step 3: Cut your deco mesh curls for your deco mesh wreath Now that the wreath form is covered with deco mesh it’s time to cut the deco mesh curls that you will attach to the wreath. Cut the remaining deco mesh into 10″ squares. I used the same color of deco mesh and some mesh to finish the wreath. 🎀 Step 4: Cut your ribbon for your deco mesh wreath Now you are ready for the best part. Choosing your ribbons. This is the fun part because you can choose any colors or types that you like. Just choose colors that you think go well together. Once you have selected your ribbons, it’s time to cut them to size. You will want all of your ribbons to be about 11-12″ in length. I used 4 spools of 2.5″x 3yd ribbon in matching colors. Now cut all of the ribbon into 11″-12″ strips. Step 5: Dovetail Your Ribbons Now that you have cut all your ribbons to be 11″-12″ it’s time to dovetail the ends! To dovetail your ribbons, take one ribbon at a time. Fold the ribbon in half. Then starting with the corner of your folded ribbon, make a cut with your scissors angled diagonally from the corner. Continue to do this with each of your ribbons on both sides to get the dovetail look. It’s a fun activity to do while watching your favorite show. 🎀 Step 6: Attach the curls & ribbons to the deco mesh wreath The last step is to attach the curls and ribbon to your deco mesh wreath. Take one of each of your deco mesh 10″ squares and roll them tightly into curls. Then choose two of your ribbons in different colors. Place them on top of your two curls. You may have to use your hands to pinch the center of the curls tight. This will be the basic bundle you attach to each of the pipe cleaners along the wreath. Taking the bundle, unwind one of the pipe cleaners, and attach the bundle by twisting the pipe cleaner closed again. Now you can tuck the end of the pipe cleaner on the back of the wreath. Repeat this step on every pipe cleaner on the wreath until you go all around the deco mesh wreath. You can also add some embellishments. Notes: A quick way to cut multiple squares at once. Cut a piece of cardboard that is 10″x10″. Then wrap the deco mesh around the cardboard multiple times until you have used up all of your mesh. Take your scissors and cut through the edges on both sides. This will make mutliple 10″ squares at once. Do this again if you are using a second color of deco mesh. This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s). A little wreath humor... "What do you call a wreath made of $100 bills?" Aretha Franklin's

Keto, Low-Carb, Sugar-Free, Gluten-Free, Healthy Option "I'm giving a beloved family tradition a healthy little makeover—taking classic Portuguese bread (a heartfelt favorite in my home!) and turning it into a lighter, fluffier, guilt-free version! This is the closest you’ll get to the real thing… and trust me, it’s still full of flavor and love!" ☁️ Welcome to the Whimsical World of Cloud Bread! ☁️ A healthy twist on a family favorite! This light and fluffy cloud bread is inspired by traditional Portuguese bread—a staple in my family’s kitchen growing up. I’ve reimagined it with a wholesome, keto-friendly spin that still delivers all the cozy flavor and heartwarming goodness of the original. Trust me… it’s the next best thing to grandma’s! 💛🍞☁️ Hey there, fellow fluffy food lover! 💕 If you’ve ever dreamed of biting into a soft, pillowy cloud that melts in your mouth— you’re in the right place! Cloud bread is the magical, low-carb, keto-friendly, totally Instagrammable treat that’s taken the internet (and our kitchens!) by storm and a huge favorite on CWT since 2017! 💖🍞 Whether you're living the keto life, going gluten-free, or just love a light and airy bite, this blog is your cozy corner of delicious inspiration. We’re serving up sweet and savory twists, colorful creations, easy-peasy recipes, and all the fun tips to keep your cloud bread game sky-high—without kicking you out of ketosis! 😄💪 So grab your whisk, sprinkle some love, and let’s float into guilt-free baking bliss together! 💫🍞💖 This is where my keto journey began! Cloud Bread Servings: 6 Prep Time: 10 Minutes Cook Time: 20-30 Minutes Ingredients: 4 large eggs, separated 1/2 teaspoon cream of tartar 2 ounces reglar cream cheese 1/2 teaspoon sea salt Herb Version: (add the following seasonings for a savory taste.) 1 teaspoon Italian herb seasoning, or your favorite seasoning 1/4 - 1/2 teaspoon garlic powder Sweet Version:   (add the following seasonings for a sweet taste.) 1 Tablespoon vanilla extract 1 teaspoon cinnamon 1 teaspoon of sugar-free sweetener, of choice Instructions: Preheat your oven to 300°F. If you're using a convection oven, go ahead and set it to the convection setting. Line two large baking sheets with parchment paper and set them aside. Separate the egg whites from the yolks. Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment. Sprinkle in the cream of tartar, then whip on high speed until stiff, glossy peaks form. Transfer the meringue to a separate bowl. Soften the cream cheese in the now-empty stand mixer bowl by beating it on high until smooth and creamy. Add the yolks , one at a time, mixing well after each addition. Scrape down the sides of the bowl and continue beating until the mixture is silky and fully combined. Season the yolk mixture by adding the Italian seasoning, garlic powder, and salt. Mix again until everything is evenly blended. Fold in the whipped egg whites gently, working in batches. Take care not to deflate the meringue—keep the mixture fluffy and light. Scoop about 1/4 cup of the batter onto the prepared baking sheets, shaping each portion into a 4-inch circle that’s roughly 3/4 inch thick. Leave space between each one for even baking. Bake for 20 to 30 minutes, or until the tops are golden and the bread feels firm to the touch. A little jiggle in the center means they need more time. Cool on the baking sheets for a few minutes, then transfer to a wire rack to finish cooling completely. Serve as a sandwich base, dinner roll, or fluffy snack on the side! ☁️✨ Happy baking, cloud chaser! Let your kitchen smell amazing and your taste buds float away! 💕 Notes: 💡 CWT Tips: Cloud bread is at its fluffiest within 12 hours, but you can store leftovers in an airtight container in the fridge for a few days. Feeling creative? Play around with different herbs and spices to make it your own flavor adventure! Nutrition: Calories: 36kcal | Carbohydrates: 0g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 68mg | Sodium: 167mg | Potassium: 63mg | Sugar: 0g | Calcium: 18mg | Iron: 0.3mg CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe. "Try different flavors by adding cinnamon, pumpkin pie spice, rosemary, basil, or even dill! You adjust to mate your dishes. Spread on butter with a little sugar free jam, herbed cream cheese, use two slices for sandwiches and burgers, or eat as they are!"

" This New England style chili recipe was given to me by my Godmother. I still have the original recipe in her hand writting to this day! Her recipe won a couple blue ribbon awards in multiple chili contests, was loved at every potluck and has become a favorite of my friends. I hope your family will enjoy it as well!" 🌶️ MF’s Chili – Hearty, Flavor-Packed Comfort in a Bowl (With a Side of Sass!) Let’s get one thing out of the way first…You’ve been wondering what MF stands for in this recipe, haven’t you? Come on, admit it — your brain went right there 😏🫣 But nope… this isn’t that kind of chili (well, maybe a little spicy, but not that spicy 😉). Keep reading, and I’ll spill the beans — literally and figuratively. This is MF’s Chili , and it’s not just any chili. It’s rich, cozy, a little bold, and completely customizable. It's a recipe I’ve made (and remade) for over 25 years, and it all started in my aunt’s kitchen on cool fall days and chilly winter nights. I named it after my late Godmother , a woman who inspired my love of cooking, my sense of humor, and my “don’t-overcomplicate-it” approach to life in the kitchen. 🙌🏻💕 🍴 Why You’ll Love This Chili Whether you’re cooking for a crowd, meal prepping for the week, or just need a bowl of something warm and satisfying after a long day, MF’s Chili hits the spot every single time . Here’s why: ✅ Quick & Easy: 15 minutes of prep, 30 minutes of cook time. ✅ Feeds a crowd: Makes 8 hearty servings. ✅ Customizable: No tomato sauce? Use chopped tomatoes. Out of garlic? Use garlic powder or skip it. This chili is super forgiving . ✅ Semi-homemade magic: Canned beans, tomato soup, and a few pantry staples keep this simple without sacrificing flavor. ✅ Flavor-loaded: The combination of chili beans, olives, and pepperoncini gives it that “made from scratch” taste — without the all-day simmer. 🍅 The Ingredients – Nothing Fancy, Just Delicious At its core, this chili is made with ground meat, tomatoes, beans, onion, and spices — but don’t let the simplicity fool you. When it all simmers together, the flavors meld beautifully into a chili that’s bold, savory, and oh-so-satisfying. Ground beef or turkey – 1 lb or more if you're like me and prefer it meatier. 🙋🏻‍♀️ Tomato soup + tomato sauce + crushed tomatoes – this triple combo gives a sweet, rich base. Kidney beans, chili beans, and (optional) black beans – for that protein-packed, fiber-filled goodness. Black olives & pepperoncini – my personal “secret weapons” for an unexpected burst of flavor. Classic seasonings – chili powder, garlic powder, cumin, salt & pepper. The best part? You probably already have most of this in your pantry! 👩🏻‍🍳 My MF Chili Method (aka: How to Make It ) This chili couldn’t be easier to pull together: Brown your meat and chopped onion in a large saucepan. If using beef, be sure to drain any grease. Stir in your tomato sauce, soup, beans, and drained crushed tomatoes. Adjust consistency with a bit of water or reserved tomato juice if you like it thinner. Add your seasonings — this is where the magic happens! Toss in your olives and optional pepperoncini (trust me, even folks who don’t like heat will enjoy the mild zip). Bring it to a boil, then reduce the heat, cover it up, and let it simmer for about 20–30 minutes. The result? A hearty, soul-warming chili that tastes like it simmered all day… but didn’t. ❤️ Why I Named It "MF’s Chili" Okay, now it’s time to tell you what the MF really stands for: My Fairy 💫 My late Godmother — affectionately known in the family as “My Fairy” — was one of the most magical people in my life. She was part guardian angel, part kitchen wizard, and 100% sass. Every time I make this chili, I hear her voice saying, “Make it your own, honey.” 💁🏻‍♀️ This chili was inspired by the version we’d make together during weekend visits, usually paired with cornbread or Johnny cakes and LOTS of laughter. Over the years, I’ve tweaked it here and there (sometimes tossing in corn, jalapeños, bell peppers, or even a splash of hot sauce), but the foundation stays the same: simple, hearty, and made with love. So yes… MF might make you laugh or raise an eyebrow at first, but around here, it means something truly special. 💕 So in homage to my late Godmother I named this chili after her to share with you! 🙌🏻 🔄 Adapt It Your Way The beauty of this chili is how adaptable it is: Out of one type of bean? Mix and match what you have. Only have tomato paste or chopped tomatoes? Use them! Want to stretch it? Add corn, rice, or even cooked macaroni for a chili-mac vibe. Vegetarian? Skip the meat and double the beans and veggies. It’s one of those magical meals where you can raid your pantry and fridge, and still end up with a dinner that feels complete, satisfying, and deeply comforting. 🧡 Final Thoughts Whether you’re feeding your family on a budget, planning game-day snacks, or just craving something warm and nostalgic, MF’s Chili will never let you down. It’s bold, flexible, family-friendly, and full of heart. And just remember: They’ll never know it didn’t take hours. 😉You’ll make it once and keep coming back to it — just like I have for over 25 years. So go ahead, throw it all in a pot, simmer it with love, and raise a spoon to the ones who taught us how to feed people with more than just food. 🥄💕 MF's Chili Servings – 8 Prep Time – 15 Minutes Cook Time – 30 Minutes Ingredients: 1lb ground beef or ground turkey, you can added an additional pound if you prefer a meatier chili - Yup that'd be me! 🙋🏻‍♀️ 1 onion, chopped 1 (15 ounce) can tomato sauce 1 can condensed tomato soup, I use the low sodium 1 (15 ounce) can kidney beans, drained and rinsed 1 (15 ounce) can black beans, drained and rinsed - optional 1 (15 ounce) can chili beans with sauce 1 (14.5 ounce) can crushed tomatoes, drained and reserved 1 ½ cups water + reserved tomato juice, optional - add as needed to your consistency liking 1 can of sliced black olives or whole, and then you can slice them as thick as you like 1/8 cup pepronchini pepper slices, optional if you don't like a little heat... its mild heat 2 tablespoons chili powder, or more to taste 1 tablespoon garlic powder 1 tablespoon cumin salt and pepper to taste Directions: Place ground beef and onion in a large saucepan over medium heat; cook and stir until meat is browned and onion is tender, about 5 to 7 minutes. If using ground beef drain any excess grease from the pan and discard. Stir in tomato sauce, soup, beans, and crushed tomatoes. If you prefer a thinner consistency, you can add the reserved crushed tomato juice and water. Season with chili powder, cumin, garlic powder, salt, and black pepper. Stir to combine. Add in olives. Stir lightly to mix, Bring to a boil, reduce heat to low, cover and let simmer for 20-30 minutes. Notes: If you have left over chili, you make my delicious chili mac for another great night meal. Nutrition: Calories 394 | Total Fat 9g | Saturated Fat 4g | Cholesterol 46mg | Sodium 526mg | Carbohydrate 49g | Dietary Fiber 18g | Total Sugars 4g | Protein 31g | Vitamin C 16mg | Calcium 151mg | Iron 8mg | Potassium 1061mg This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s). "This was a comment from a co-worker of mine. "This is the best chili recipe I tried and my family loved it! It’s not watery and easy to make. I even added a can of mushrooms I had on hand, delicious! Thank you for sharing your family recipe with us."

" This creamy New England clam chowder with potatoes and bacon is a hearty and oh-so-comforting soup that's actually quite easy to make. It's so delicious, savory, and comforting on a cold winter day or in the summer with clam cakes! " 🥣 New England Clam Chowder – A Creamy Classic from the Coast 🌊🕯️ If you’ve ever walked the misty coastline of Cape Cod, listened to the distant call of seagulls, or ducked into a warm seaside tavern after a chilly autumn stroll… then you already know the magic of New England Clam Chowder . Rich, creamy, and deeply comforting, this classic chowder is so much more than soup — it's a taste of home , a hug in a bowl , and a true northeastern treasure . Whether you're a lifelong New Englander or just someone who dreams of lighthouses and lobster traps, this dish delivers the cozy, briny flavors of the coast with every spoonful. 🐚⚓ 🌟 Chowder Culture: A New England Rite of Passage If you've spent any amount of time on the coast of New England, you've probably noticed how generously awards are bestowed upon clam chowders in restaurants all over the states. From Cape Cod to Newport, there's always a sign boasting “Voted Best Chowder” — and every local has their favorite. Iggy's was always my favorite and forever will be. Chowdah, clam cakes, and doughboys, all washed down with a cold birch beer or a frosty sarsaparilla soda… that was the magic combination. The smell of the salt air , sticky fingers from fried dough, and bowls of chowder that were somehow both indulgent and soul-soothing — those are the memories that stick. 🧄 When Done Right, It’s Everything… Not all chowders are created equal — and any true New Englander will back me up here. When done right, clam chowder should be rich and filling, but not sludgy or stew-like. The texture should be creamy without feeling leaden, and certainly not gritty — this isn’t gravy in a bowl. The perfect chowder features: Tender chunks of potato that barely hold their shape, dissolving gently on your tongue. Salty bits of pork or bacon , offering contrast and depth. And of course, tender, briny clams — never rubbery (lord help the clam shack that dares serve overcooked clams in their chowder… or at all, for that matter!). Each spoonful should be balanced and velvety, with flavor that whispers of sea spray and smoky hearths. That’s the gold standard — and what we’re chasing here. 🍲 The Ingredients That Make It Sing Here’s what goes into a traditional, can’t-stop-at-one-bowl clam chowder: 🥓 Bacon or Salt Pork – Adds smoky backbone and a little crunch. 🧅 Onions & Celery – The aromatic base that gives flavor and warmth. 🥔 Yukon Gold or Russet Potatoes – Creamy and starchy, they melt into the chowder perfectly. 🦪 Clams – Fresh is best, but good-quality canned clams make this recipe weeknight-friendly and equally delicious. 🥣 Clam Juice – The secret to getting that bold, oceanic depth. 🧈 Butter & Heavy Cream – For that lush, silky mouthfeel that defines New England chowder. 🌿 Thyme, Bay Leaf, Salt & Pepper – Simple seasoning to elevate, not overpower. 👩🏻‍🍳 From Pot to Bowl – The Process Good chowder isn’t rushed — but it’s not fussy either. Here's the basic rhythm: Render the bacon until crisp. Set aside, but leave the drippings. Sauté onions and celery in the fat until soft and fragrant. Add potatoes , clam juice , and herbs , then simmer until potatoes are just tender. Stir in clams and cream , warming gently. Don’t boil — or risk curdling the cream or toughening the clams. Thicken if needed with a small butter-flour roux , for that classic chowder consistency. Garnish and serve hot — preferably with a sea breeze, or a few oyster crackers at the very least. 🍽️ How to Serve It New England Clam Chowder is a full-on cozy experience, and how you serve it just adds to the charm: Oyster crackers , always. Sourdough or crusty bread for dipping. Bread bowl ? Go for it. 10/10 comfort. Pair with a crisp white wine , birch beer , or yes, that nostalgic sarsaparilla soda if you can find it. If you’re feeling nostalgic like me, serve it with clam cakes and doughboys on the side and transport yourself to a warm, breezy summer night on the Rhode Island shoreline. 📜 Chowder, with History Clam chowder has been around since the early 1700s — a humble fisherman’s stew that evolved into a culinary icon. The New England style we know today, thick and creamy, was shaped by regional ingredients and hearty appetites. *Quahogs  (pronounced  KAW-HAWGS ) are the largest clam of clams! Sometimes weighing as much as half a pound or more. Round where I grew up, they're known as "Stuffie Clams" and it's for good reason—their large size makes them very easy to process for Stuffies or big pots of chowder. (Chow-Duh) if you were asking me to say it... LOL you know who you are! P, M, N, K, and J! PYCITHY - When you know you know 🙃😉🤣💜 To this day, there’s no better way to warm up after a boat ride, a fall beach walk, or just a long day than with a bowl of this timeless classic. 💙 Final Thoughts: Chowder Is More Than Soup It’s memory. It’s home. It’s family trips, breezy docks, and paper cups filled with warmth. Whether you're slurping it seaside or curled up at your kitchen table, New England Clam Chowder delivers that unmistakable sense of comfort that only a coastal classic can. So go ahead — grab the biggest pot you’ve got, simmer something special, and bring a little bit of the northeast into your home. 🥣🌊 You might not win "Best Chowder" in the state… but you'll win hearts at the dinner table, and really, that’s the only award that matters. New England Clam Chowder Servings – 8 Prep Time – 15 Minutes Cook Time – 35-40 Minutes Ingredients: 8-10 slices bacon, diced - you can also use canadian bacon as well 3 cups onion, chopped small 4 celery stalks, chopped small 8 cups potatoes, peeled and cubed to about one-inch - I use Yukon gold or russet 1 1/2 cups clam juice, 2-8oz bottles of Snow's or Bar Harbour is what I like to use. 1 teaspoon garlic powder 2 teaspoons salt 2 teaspoons ground black pepper to taste, I prefer coarse ground 1 tablespoon + 1 teaspoon fresh dill, chopped 2 cups heavy cream 1 cup half and half 1 stick of butter, cut in half and then cut one half into cubes* 1/4 cup flour 4-10oz cans clams or quahogs*, chopped and juice reserved * or 40oz of fresh clams - cleaned, cooked, shelled and chopped Directions: *Drain clams, reserving clam liquid; set aside. Place diced bacon in a large stockpot over medium-high heat; cook and stir until crisp. Add onion and celery; cook and stir until tender, about 5-8 minutes. In 2 quart saucepan on medium-low heat, melt butter and add in flour to make a roux. Whisk briskly . The mixture will start to thicken and become light and puffy. Pour in cream and half and half a little at a time while continuing to stir briskly with a whisk. The mixture will be creamy and will look like thick cream and the whisk will chop up and smooth out any lumps that form from the marriage of the cream and floured roux. Add in clam juice; season with garlic, salt and pepper; mix well. Stir in potatoes and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes are tender, about 15-20 minutes. Add in clams, cubed butter and fresh dill; stir to combine. Cook until heated through, simmering about 5-10 minutes. Serve with these delicious RI Style Fried Clam Cakes and oyster crackers; enjoy! If you prefer a chowder that is lighter and less fat, try my RI Red Clam Chowder! It's another favorite staple of mine growing up! Notes: *If the soup is too thick for your taste, add in 1/2 cup of water or reserved clam juice to thin out. If you are not able to purchase clam juice, you can also use a vegetable stock, and add in clam bouillon found in your local grocery stores. 🧊 Storage & Next-Day Magic If you manage to have leftovers (it’s rare!), here’s how to keep the goodness going: Store in the fridge up to 3 days . Reheat gently on the stove. Don’t boil. Freeze without  cream and clams for longer storage — add them in fresh upon reheating. Nutrition: Calories: 396 | Carbohydrates: 24g | Protein: 24g | Fat: 32g | Saturated Fat: 15g | Cholesterol: 150mg | Sodium: 960mg | Potassium: 960mg | Fiber: 5g | Sugar: 4g | Vitamin C: 24.2mg | Calcium: 34mg | Iron: 20mg This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s).

"Fluffy, Soft, Chewy, Cinnamonie Sweet and Delicious! When I want that tasty cookie , but I am crunched for time, or want to make something but don't want to slave bake... I whip out a cake mix and it's go time for these sweet sugar and cinnamon snickerdoodles!" 🍪 Simple Snickerdoodles – Semi-Homemade & Simply Irresistible! Let’s be honest — there’s just something magical about a warm, cinnamon-sugar coated Snickerdoodle . Soft, chewy, with just the right hint of spice… it’s the cookie that brings smiles, memories, and maybe even a little childhood nostalgia with every bite. 💛 But what if I told you that you could have that same classic Snickerdoodle flavor — soft center, slightly crisp edges, melt-in-your-mouth texture — without hauling out every ingredient in your pantry? Yep… we’re making them the semi-homemade way, and it all starts with a simple box of cake mix. 🧁 Why Cake Mix? Because Life Is Busy, and That’s Okay So as I get older, I have been playing with my food more than ever . Saving time in the kitchen has become a huge part of my life over the last 10 years. I cooked and baked everything from scratch for decades. (Trust me, I still adore doing that when I have the time.) But life changes, and it’s finally time for me to enjoy things a little more. 🙂 y I love to bake more than you could imagine, but I often think back to before it all started — to the curious me just learning, experimenting, dreaming up desserts and scribbling ideas on sticky notes. Every day a new baker is born , and now I find myself constantly dreaming of ways to make baking easier, more approachable, and still completely delicious . That’s where the semi-homemade lifestyle comes in. 💡Take 60% store-bought ingredients, mix them with 40% fresh love, and boom — gourmet-style baked goods without the stress or mess.✨ 🍰 These Snickerdoodles Are What I Call “5&Under” Magic I’ve added this recipe to my 5&Under section for a reason: it’s easy, it’s flexible, and you can tailor it to your style. Want to keep it super simple? You can skip the vanilla extract and cream of tartar — the cake mix does the heavy lifting. But if you have them on hand and want that extra homemade taste, go ahead and add them in — I’ve tested several variations to find that perfect “they’ll never know you didn’t make these from scratch” flavor. 🎉 Why You’ll Love These Cake Mix Snickerdoodles ✅ Quick & Easy – Just a few ingredients and minimal prep. ✅ No Chill Time – Bake right away! ✅ Perfect Texture – Soft and pillowy on the inside with that signature sugary coating. ✅ Customizable – Add a dash of vanilla or a pinch of cream of tartar for more depth. ✅ Crowd-Pleasers – Great for gift-giving, bake sales, or a cozy night in. These cookies — and many others here on CWT ( AKA - Cooking With Time 🤫 ) — will have you in and out of the kitchen in no time. No one will guess you didn’t slave away for hours. 🤫 You’re welcome! ☺️ Simple Snickerdoodle Cookies Servings – 16 to 18 cookies Prep Time – 5 Minutes Cook Time - 9 Minutes Ingredients: 1 box yellow or white cake mix, I use Duncan Hines 1/4 cup white sugar 1 tablespoon cinnamon, + 1 teaspoon 2 large eggs 1/4 cup vegetable oil 1/4 teaspoon cream of tarter 1 teaspoon vanilla extract Instructions: Preheat oven to 375 degrees. Combine sugar and 1 tablespoon cinnamon in a bowl and mix. Set aside. Combine cake mix, 1 teaspoon cinnamon, cream of tarter. Whisk to combine. Add in eggs, vanilla extract and oil into cake dry cake mixture. Mix with a wooden spoon until well combined, and thick dough ball forms. Use a small 1" cookie scoop or a heaping tablesoon to scoop dough. Roll mixture between hands into a 1" ball. Roll dough ball into cinnamon sugar mixture and place on cookie sheet. Flatten each cookie ball slightly with the bottom of a glass or cup. Sprinkle each cookie with a pinch more of cinnamon and sugar mixture. Bake at 375 degrees for 7-9 minutes. Let cool 2 minutes before removing from the baking sheet. This helps them complete the cooking process, as well as makes them firm up to move. Move cookies to a cooling rack to cool completely and enjoy!! Notes: Can you use other flavor cake mixes ? Absolutely! This recipe works great with a white cake, spice cake, carrot cake, and or a pumpkin cake mix would all be delicious coated in cinnamon sugar mixture. Do I have to use Cream of Tartar: The tangy signature ingredient of a snickerdoodle is cream of tartar. There will always be the 50/50 argument whether or not to use or not to use this ingredient. If you are someone that is not a fan or allergic to it, you can absolutely leave it out. If you are gungho that it's not a snickerdoodle without it, add in the 1/4 teaspoon to the cake mix. I prefer it as I wanted to make this recipe more homemade tasting and I'm part of the 50% of a firm Cream of Tartar fan! 💡 CWT Tips for Success Don’t overbake! These cookies are best soft and slightly chewy. Remove them from the oven and allow them to finish baking while they cool on the baking pan. Switch it up: Try pumpkin pie spice instead of cinnamon for a fall twist! Double batch? Always a good idea. These disappear fast . Add-ins: Want to be fancy? Fold in some white chocolate chips or chopped pecans. Sticky Dough? If you have a hard time rolling the dough to it being to sticky or soft. Chill it for an hour before baking. Storage: Pl ace cooled cookies in an airtight container. Cookies should last for several days. You can also freeze them for 4-6 months. Be sure to separate the cookies with wax paper or individually wrap them with plastic wrap.  To Freeze: Pl ace dough balls on a cookie sheet to flash freeze them. DO NOT roll them in the cinnamon sugar mixture at this point. Freeze for about 2 hours or until solid, then place the balls in an airtight freezer safe container. Safely freeze for 4-6 months. Bake : remove the desired number of dough balls. Allow to thaw on a cookie sheet, freshly roll in cinnamon sugar and bake according to recipe. Nutrition: Calories: 111 | Carbohydrates: 19g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 162mg | Potassium: 15mg | Sugar: 10g | Calcium: 51mg | Iron: 0.5mg This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s).

" Chewy Coconut Cookies that are soft, chewy and easy to make. Make the perfect sweet treat when you want something light. You can have fresh cookies on your table in 20 minutes or less!" 🥥🍪 Chewy Coconut Cookies That Taste Like a Tropical Vacation 🌴✨ Okay friends, let's talk about cookies. Not just any cookies… We're talking about chewy, dreamy, golden, coconut-packed delights that taste like they’ve been hand-delivered straight from a Hawaiian beach resort. 🏖️☀️ These Chewy Coconut Cookies are soft and chewy in the center, with delightfully crunchy toasted coconut and slightly toasted chopped macadamia nuts for that irresistible nutty, buttery crunch. It's the perfect blend of textures: soft, crunchy, sweet, and nutty all in one bite. Honestly? It’s almost impossible to eat just one. Trust me, I’ve tried. 😅 🌺 A Cookie Vacation in Every Bite Close your eyes. Take a bite. 🌸 Now imagine you're lounging in a hammock under swaying palm trees, a soft ocean breeze brushing against your skin, and the sound of waves crashing gently in the background… That’s the exact feeling these cookies give. 🍹🌊 It’s pure tropical bliss in dessert form. If you’ve ever been lucky enough to try those amazing coconut cookies in Hawaii—you know, the ones you swear you’ll bring home by the suitcase?—this recipe is the next best thing. Heck, it might even be better because you can bake them fresh whenever the craving hits (and believe me, it will). 🍪 Let’s Talk Texture (Because It’s Everything!) One of the reasons these cookies are so addictive is their irresistible texture : Chewy center ? Check. Golden, crispy edges ? Check. Crunchy toasted coconut in every bite? Double check. Buttery macadamia nuts that melt in your mouth but still give a little crunch? YES please! And let’s be real — coconut lovers are passionate . If you're one of us, these cookies will shoot straight to the top of your “must-bake” list. And if you're not a coconut fan yet… these might just convert you. 😉 🥥 What Makes These Cookies So Special? It’s all about balance and a little island magic: 🌴 Toasted Coconut – Toasting the coconut before folding it into the dough brings out an unbelievably rich, nutty flavor that plain coconut just can’t compete with. 🌰 Chopped Macadamia Nuts – Lightly toasted, these buttery gems add just the right amount of crunch and flavor. Plus, they scream “tropical island.” 🍯 Brown Sugar & Vanilla – These give our cookies that warm, caramel-y sweetness that pairs beautifully with the coconut and macadamia. 🧈 Plenty of Butter – Because buttery cookies are happy cookies. Enough said. 📦 Storing & Gifting These cookies stay fresh for several days in an airtight container (if they last that long!). They also make adorable edible gifts... or ador- edible gifts!... See what I did there...😂 just wrap a few in a cellophane bag with a cute ribbon and a tag that says “A Little Taste of Paradise.” Trust me, your friends will thank you. 💬 Final Thoughts: Can You Eat Just One? I think we both know the answer is a resounding NOPE . 😂 These cookies are dangerously good . They're everything a coconut cookie should be — soft, chewy, sweet, and oh-so-satisfying. The kind of cookie that makes you close your eyes and go “mmm...” after every bite. Whether you're baking for a party, a rainy-day treat, or just channeling vacation vibes in your kitchen, these Chewy Coconut Cookies bring the sunshine straight to your soul. So grab your mixing bowl, turn on some ukulele tunes, and let's bake a batch of island magic ! 🥥🌈🍪 #HappyBaking 🌺 Chewy Coconut Cookies Servings  – 18 cookies Prep Time  – 10 Minutes Cook Time  - 12 Minutes Ingredients: 1 1/4 cup al l purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup butter or margarine, softened 1/2 cup brown sugar , packed 1/2 cup sugar 1 egg 1/2 tsp vanilla extract 1/2 tsp almond extract 1 1/2 cups coconut flakes 1 cup of finely chopped macadamia nuts or sliced almonds, or your favorite nuts Instructions: Preheat the oven to 350 degrees In a small mixing bowl combine the flour, baking soda and salt. Mix and set aside. In a separate medium sized bowl add the butter, brown sugar, and white sugar. Cream them together until smooth. Add the egg, almond and vanilla extract. Beat until light and fluffy. Add the flour mixture half at a time, until incorporated. Mix in the coconut and nuts. Drop, 3 inches apart, onto un-greased or lined with parchment paper cookie sheet. Add a little extra coconut on top of each cookie if desired, optional. Bake until lightly toasted, about 8-12 minutes. Move to a wire rack and cool completely. Notes: 🍍 Serving Ideas & Fun Variations These cookies are perfect with a glass of milk, a cup of coconut tea, or even better — a chilled piña colada. 🍹✨ Hosting a luau-themed party? These cookies are a must. Want to make them even more indulgent? Drizzle them with dark chocolate or white chocolate after baking. YUM. You can also try mixing in: A handful of mini milk or white chocolate chips 🍫 A sprinkle of lime zest for a citrusy twist 🍋 Dried pineapple chunks for an extra island vibe 🍍 Chopped Macadamia Nuts – Lightly toasted, these buttery gems add just the right amount of crunch and flavor. Plus, they scream “tropical island." 🌰 Add a coconut glaze on top. Make the glaze by mixing 1 tablespoon of powdered sugar, with 1 1/2 cups powdered sugar with 1/2 teaspoon coconut extract. You can also use a chocolate drizzle in a zig zag motion across each cookie, or dip half the cookie in chocolate and sprinkle more coconut flakes or sea salt flakes and let dry on wax paper lined cool cookie sheet. The brown sugar adds moisture and creates a chewy cookie. If you increase the amount of brown sugar to ¾ cup and decrease the white sugar to ¼ cup you can make them even more moist and chewy. 💡CWT Tips for Cookie Perfection Here’s how to take these tropical treasures to the next level: ✔️ Don’t skip toasting the coconut  – It takes just a few minutes in the oven, but makes a huge  difference in flavor. ✔️ Chop the macadamia nuts roughly  – You want some bigger bits for crunch and smaller ones to distribute that flavor evenly. ✔️ Slight underbake = chewy heaven  – Pull them from the oven when the edges are golden but the centers still look a tad soft. They’ll firm up as they cool. ✔️ Optional: Sprinkle with a pinch of sea salt  right before baking – If you're into that salty-sweet combo (who isn’t?), this gives them that gourmet touch. You can use unsweetened coconut because the cookies already have a lot of sweetness, but either one will work. Unsweetened coconut with replacing the sugars with a sugar substitute will make a sugar free version.   You can replace the macadamia nuts with almonds or any chopped nut of your choice. Macadamia nuts are the best IMO. You can add or subtract the amount of coconut to your preference without changing the other ingredients. I would not reccomend adding anymore than 2 cups of coconut.  Using toasted coconut is a great way to add extra flavor. To toast the coconut simply spread shredded coconut in a thin layer on a baking sheet. Bake at 325°F for 5-7 minutes, stirring frequently until mostly golden brown. Remove from the oven and let cool. You can also use a mixture of both toasted and un-toasted coconut by mixing the un-toasted coconut into the dough then add some toasted coconut on top. Use room temperature butter and egg as they will incorporate better into the cookie dough. If you want a super flat lace style extra crispy cookie, melt the butter and bake the cookies immediately after mixing. 🙂 Freezing: Like other drop cookies you can freeze the dough to be baked later. Scoop the dough onto the baking sheet and place the sheet in the freezer. Once the dough is solid transfer them to a Ziploc gallon bag. Freeze for 1-2 months. Bake according to the recipe adding a few extra minutes if baking from frozen state.  Storing: Serve warm or at room temperature. Store cookies at room temperature in an airtight container for 3-5 days. Cookies can be frozen for up to 2-3 months separate layers with parchment or wax paper. Nutrition: Calories: 167 | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 23mg | Sodium: 120mg | Potassium: 55mg | Fiber: 1g | Sugar: 12g | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s). “Just made these and WOW — I feel like I’m on vacation in every bite! 🌴🥥🍪 The chewy texture, the toasty coconut, those buttery macadamia nuts… I’m in LOVE. Totally impossible to eat just one (don’t even ask how many I’ve had 😅). Tammy was right... This recipe is pure tropical magic! ✨” M.T. - Livermore, CA CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"March 19th… It's St. Joseph's Day in Rhode Island and that can only mean one thing — it's time to celebrate with zeppole. These cream puff-like pastries come in many sizes and with a variety of fillings from the traditional boiled cream to tiramisu. Everyone has their favorite. I am sharing mine with you!" 🇮🇹 Zeppole di San Giuseppe – A Sweet Rhode Island Tradition for St. Joseph’s Day 💛 If you’re from Rhode Island (or have even visited during March), you probably already know the buzz around Zeppole di San Giuseppe . These heavenly pastries show up just once a year — and they do not disappoint! Light, airy, filled with silky custard or sweetened ricotta, and topped with a syrupy cherry on top 🍒... they're basically the cannoli's festive cousin. And let me tell you, they’re not just a dessert , they’re a celebration . 🎉 🇮🇹 What Are Zeppole? Zeppole di San Giuseppe are traditional Italian pastries made in honor of St. Joseph’s Day — celebrated every year on March 19th . St. Joseph is the patron saint of fathers, workers, and, of course, Italy. These pastries are served at Italian bakeries, church celebrations, and home kitchens across Italy and Italian-American communities — and in Rhode Island, you’ll find lines out the bakery doors for these little beauties! These special pastries are: Made from light choux pastry (like cream puffs) Fried or baked, depending on tradition (IYKYK 😉) Filled with vanilla custard, sweet ricotta, or even cannoli cream Finished with a dusting of powdered sugar and a maraschino cherry on top They’re rich, creamy, delicate, and festive — everything a celebration treat should be! 🎊 🏠 Rhode Island Zeppole Memories Growing up Italian in Little Rhody , you didn’t need a calendar to know it was almost St. Joseph’s Day — the bakeries did the talking! 😍 Boxes lined the counters, windows were full of whipped cream-topped pastries, and everyone was buzzing about which bakery had “the best” ones that year. You’d hear: “You’ve GOT to get them from LaSalle Bakery !” “No no, Crugnale’s has the best filling!” “Have you tried the ones from Palmieri’s this year?” “I drive all the way to Calvitto’s just for these!” wasn’t just about the pastry — it was about honoring tradition , celebrating family , and sharing sweetness with those you love. 💛 💬 Let’s Talk Filling… While traditional Zeppole are filled with vanilla pastry cream , Rhode Island bakeries (in true extra fashion) go all out with flavor options : 🍮 Vanilla Custard (classic!) 🧁 Whipped Ricotta Cream 🍫 Chocolate Pudding or Cannoli Cream 🍋 Lemon Curd 🍒 Amarena cherry swirl It’s honestly hard to choose… but no matter the filling, that sweet cherry on top is the signature. Some families even serve them on a tray with little St. Joseph statues , or as the centerpiece for dessert tables. 🧁 Want to Make Zeppole at Home? If you're feeling bold (or just can’t wait for March to roll around), homemade Zeppole are 100% doable and SO worth it. With just a few steps, you can make bakery-style pastries right from your own kitchen! Here's a basic overview of what you'll need: For the dough (pâte à choux): Water, butter, flour, eggs, pinch of salt Piped into rounds and baked or fried until puffed and golden For the filling: Milk, sugar, egg yolks, cornstarch, vanilla — whisked into creamy custard Or sweet ricotta for a cannoli-style twist Toppings: Powdered sugar A maraschino or Amarena cherry 🍒 Optional drizzle of chocolate or cherry syrup 📣 Pro tip: Let them chill before serving! A cold zeppola with a cup of espresso is chef's kiss . 👨‍🍳💋 💖 Why I Love Them Zeppole aren't just delicious — they’re sentimental . They remind us of: Our heritage The strong women and men in our families The bakeries we’ve visited since childhood The way one bite can take you straight back to your Nonna’s kitchen Every March, I still get excited when I see Zeppole boxes stacked high behind bakery counters. And while I’ll always have a favorite spot (shout out to Calvitto’s in Cranston!), nothing beats the feeling of making them yourself — and sharing them with family and friends. 💝 👨‍👩‍👧‍👦 A Tribute to Tradition In Italian culture, St. Joseph’s Day is also like Father’s Day — so it’s only right that we honor our dads, grandfathers, uncles, and father figures with something as sweet and classic as a Zeppola. Whether you're making these at home, picking them up from your favorite bakery, or just here for the drool-worthy pics — I hope this post brings a little sweetness to your season. ☀️ If you’ve got Zeppole memories , favorite bakeries, or family traditions — drop them in the chat ! I’d love to hear where your Zeppole story started. 💬👇 Zeppole Di San Giuseppe Servings: 10 Prep Time: 15 Minutes Cook Time: 40 Minutes to 1 Hour Ingredients: Choux Pastry 2 cups water 1 teaspoon kosher salt 2 stick butter unsalted 2 cups flour 2 teaspoons sugar 8 eggs 3 tablespoon pure vanilla extract Custard Filling 2 cups milk 1/4 cup sugar 2 egg yolks 1 egg 1/4 cup cornstarch 1/3 cup sugar 2 tablespoon butter 1 teaspoon pure vanilla extract 1 lemon peel optional, but recommended Garnish maraschino cherries sliced in half for topping powdered sugar for dusting Instructions: Preheat oven at 400 degrees. Custard In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat. In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don’t curdle or scorch on the bottom. Add Lemon Peel if desired. When the mixture comes to a boil and thickens, remove from the heat and remove lemon peel. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using. Pastry Place the water, salt, sugar and butter in a 2-quart saucepan and bring to a boil. Remove the pan from the heat and dump the flour in all at once, whisking it all in. Return to the burner start stirring with a wooden spoon. Cook, stirring constantly, until the dough starts to pull easily from the sides of the pan and forms a ball, about 3 minutes. Remove from the heat and stir until tepid, 6 to 8 minutes. Add the eggs, one at a time, stirring in each one completely before adding the next. Stir in the vanilla. Cool completely. Line two cookie sheets with parchment paper. Place the dough into a pastry bag with a 1-inch star tip and pipe 2-inch rings onto the trays, as many as can fit. Bake at 400 degrees for 15 minutes, then at 375 F for 15-20 minutes until evenly browned. Remove and let cool. When cool, carefully slice rings in half and fill with custard and place cap of pastry on top. Top each zeppole with custard (using a piping bag and star tip, optional decoration) and top with cherry. Sprinkle Powdered sugar on top. This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s). "Fried Option: You can also fry this dough in oil after you pipe them until golden brown and then just fill the middle of the rings with custard and top with whipped cream and a maraschino cherry."

Copycat Recipe - AKA Biscotti Di Pepe or Taralli "These savory Italian biscuits are satisfyingly crisp and slightly crumbly. They are all-occasion biscuits too. Serve them as a part of an antipasto. Crumble them into "croutons" for a unique salad topping. Or savor them with a cold glass of lemonade, iced tea, hot espresso or tea.” 🫶 Italian Pepper Biscuits – A Rhode Island Classic, Straight From the Heart ❤️ Let me tell you something about growing up Italian in Rhode Island — you never showed up empty handed. NEVER. Whether it was a visit to see family, friends, neighbors, or even your hairdresser’s cousin’s new baby… you stopped at the bakery first. 🎁 And nine times out of ten, nestled in that famous white bakery box alongside pizza strips and pastries (hello, zeppole 😍) were… you guessed it: Italian Pepper Biscuits. And ohhh, what a treat they are! These savory little spirals are unlike anything else. Crispy on the outside, tender in the center, with that perfect crackle of black pepper and a whisper of olive oil and love baked right in. 💕 Every bite is a throwback to Sunday dinners, family holidays, and those quick visits that turned into long laughs around a kitchen table. 🇮🇹 A Rhode Island Bakery Staple If you’re from Lil Rhody , you already know — the “Who makes the best peppah biscuits?” debate runs DEEP. Ask any Rhode Islander and you'll hear names like: 🥖 Calvito’s (my personal forever favorite!) 🥐 DeFusco’s in Warwick 🧁 DePalmieri’s in Johnston 🍞 Crugnale’s in Rumford or Cumberland 🍕 DePetrillo’s in North Providence 🥯 LaSalle in Providence Each bakery has its own twist, and every local has a strong opinion — but that’s part of what makes this tradition so fun and flavorful! 🤗 🎁 Gifting Tradition Meets Homemade Love This copycat recipe is one that’s been near and dear to me since I was a kid. It’s the kind of biscuit that says, “I thought of you” before you even say a word. I’ve given them as gifts, packed them in care packages, and now I’m sharing the recipe here — hoping to bring a little taste of home to anyone who’s moved away from New England, or is simply craving that nostalgic bakery goodness. 💌 I’ve found a group of New England transplants that I now chat with weekly (you know who you are 🙋🏻‍♀️), and these recipes are dedicated to them — and YOU! Whether you’re from Rhode Island or just love a good, peppery bite with a hot cup of coffee or wine, these biscuits are like a warm hug from home. 🧂 What Makes These Biscuits So Special? Let’s break it down: A bold kick of freshly cracked black pepper 🌶️ Golden brown crust with a tender center 🥖 Savory, slightly rustic flavor from olive oil and simple pantry ingredients That classic swirl shape you know and love 💫 Perfect for dunking in wine, espresso, or snacking on straight from the tin They’re rustic, flavorful, a little sassy (like any good Italian grandma), and completely addicting. 💁🏻‍♀️ 🍷 How to Serve Italian Pepper Biscuits Whether you're hosting a holiday party, prepping appetizers for a potluck, or just want something savory to snack on with a glass of vino — these biscuits hit the spot. Serve them with: 🧀 A charcuterie board with aged cheeses and olives ☕ Espresso or coffee (a savory biscotti moment!) 🍷 A bold red wine — yes, dunking is totally allowed 🥣 A cozy bowl of soup or minestrone 🎁 Wrapped in a cute tin for gifting! 👩🏻‍🍳 Homemade Comfort, From My Kitchen to Yours I hope this recipe brings you as much comfort, joy, and nostalgia as it does for me. Whether you grew up making the same bakery runs in Rhode Island, or you’re just discovering the magic of Italian Pepper Biscuits for the first time, I’m so glad you’re here. Bake them, along with my RI Pizza Strips and Zeppole two more famous favorites and share them! Most importantly — don’t forget... never show up empty handed. 😉 From my (very peppery) kitchen to yours — enjoy every bite! xo, 💜 Italian Pepper Biscuits Servings – 18 Biscuits Prep Time – 15 Minutes Cook Time – 40 Min Ingredients: 3/4 cup olive oil, preferably extra virgin 1 cup water 1 teaspoon salt 1 1/2 heaping teaspoon coarse black pepper 2 teaspoons fennel seed 1 tablespoon baking powder 3 cups all-purpose flour 1 egg, lightly beaten for egg wash - This gives that pretty shine after they are baked. Directions: Preheat oven to 375°F. Position racks in the upper and lower thirds of the oven and line two large baking sheets with parchment paper.   In a large bowl, add in and hand mix olive oil, water, salt, black pepper, and fennel seed. Add baking powder and flour to the liquid mixture. Mix until well blended and a dough begins to form. Lightly work the dough with your hands until the texture is oily and smooth. If the dough is too sticky, then mix in 1 tablespoon of all-purpose flour at a time, until smooth.   Using your hands, pinch off a 2-tablespoon size piece of dough. Roll the dough between lightly floured hands. Roll into a thin cigar shape that is approximately 8 inches long. Form a U shape, then crisscross/twist the pieces until a braid forms. You can also shape them into rings/wreaths/mini bagel shapes. (*See pictures below) Place biscuits an inch apart per baking sheet. Brush tops of biscuits with egg wash. Bake for 40 minutes, rotating pans mid-way through. Biscuits should have a golden color and be crisp on the bottom. Remove from oven and place on a cookie rack to cool completely.   Biscuits should be stored in an air-tight tin container (preferably tin to maintain their crispness) and kept in a cool area, such as a cupboard. Notes: Storing: Properly stored, they should last up to one month. Place into bowl or container with a tight lid. Keep in a cool dry area. Bagel, rings or wreath shapes: Pinch off a 2-tablespoon size piece of dough. Roll the dough between lightly floured hands. Roll into a cigar shape that is approximately 6-8 inches long. Twist the dough using both hands in the opposite direction, being both ends together forming a ring. Pinch the ends together to close. Lay on a parchment line baking sheet. Brush with egg wash, bake at 375°F for 40 minutes. Nutrition: 1 Biscuit = Calories: 110 | Fat: 3.5g | Sodium: 230mg | Sugars: 1g | Protein: 2g | Fiber: 1g This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s). "These Italian Pepper Biscuits brought back all the memories! 🥹❤️ Just like the ones my Nonna used to get from the bakery — crisp, peppery, and full of love. Thank you for sharing such a nostalgic recipe… it tastes like home! 🫶 ✨" - B.L. ~ San Diego, CA.

❤️‍🔥 Hot Post - 14K+ Views on Reddit in 24 hours! " I’m channeling in my childhood self for these Pop-Tart Cookies. Unfortunately, snacking on a pop tart is something I do much less frequently as an adult, but turning pop tarts into cookies is one of my new favorite things! It’s now a treat and not an everyday indulgence! " These Pop Tart cookies are made up of a sweet and buttery sugar cookie base that’s packed full of Pop-Tart flavor and sprinkles 🎉🍪✨. The result? Cookies that are soft and chewy in the middle, golden and crispy on the edges, and deliciously, lightly sweet 😍🔥. These cookies are the perfect way to be a kid again! 🎈🍭 Keep these cookies as-is or customize them with different Pop Tart flavors and frosting drizzle! 🍓 🫐 🍫 Pop-Tart Sugar Cookies Servings – 20 Prep Time – 15 Minutes Cook Time – 10 Minutes + Cool Time Ingredients: 1 17.5oz package sugar cookie mix, I like Betty Crocker or you can use my home made Sugar Cookie Recipe 1 stick butter or margarine, softened - I use Land O'Lakes or Blue Bonnet 1 large egg 2 1/2 packages - 4 Kellogg's pop tarts, flavor of your choice and a 3rd for topping off garnish before baking if you desire. (You can eat the single one leftover... I won't tell!) Colored sprinkles 2 teaspoons vanilla extract Optional Icing - see notes below Directions: Preheat the oven to 350° F. Line a large cookie sheet with a silicone baking mat or parchment paper. To soften the butter quickly, microwave for 10-15 seconds, otherwise let it come to room temperature. Chop the Pop-Tarts into small pieces. Set aside. Add sugar cookie mix to a large mixing bowl, whisk to smooth out any lumps that may have formed. Add in the butter, vanilla and egg. Mix until well creamed together. Mix until well combined. Add in the Pop-Tart pieces and sprinkles; fold in gently to combine. Use a large (1") cookie scoop to portion the dough, or use a tablespoon and roll dough between palms into a ball . Place on the prepared baking sheet about 2 inches apart. You can cut up leftover Pop Tart pieces to place on top of the dough balls if you want. Bake at 350° 10-12 minutes. Allow cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely. 🎉🍪✨ Notes: Optional Icing: 2 cups powdered sugar, sifted 5–7 tablespoons heavy whipping cream Combined powdered sugar with heavy cream until desired consistency is reached.  Making the Dough Ahead of Time To prep these pop tart cookies ahead of time, simply make the dough as instructed, scoop it out into an airtight container, and store it in the fridge for up to 2 days or in the freezer for up to 3 months. When you’re ready to bake, thaw the dough in the fridge if frozen, bring to room temperature for 20-30 minutes, then bake as directed. How to Store Finished Cookies Baked cookies will last in an airtight container at room temperature for 2-3 days, in the fridge for up to a week, or in the freezer for up to 3 months. More Pop-Tart Cookie Flavor Ideas While blueberry pop tarts are my favorite, here are a couple of ways you can switch things up! Brown Sugar Pop-Tarts: add 1/2 teaspoon cinnamon to the dough and top them off with brown sugar glaze. Cherry Pop-Tarts: add in 1 teaspoon of cherry extract, cherry pop tart peices and red sprinkles. Chocolate Pop-Tarts: use my Chocolate Sugar Cookies with some Chocolate Fudge Pop-Tarts. Cookies and Cream Pop-Tarts: swap the strawberry pop tarts out for Cookies and Cream Pop-Tarts and throw some finely crushed Oreos into the mix. The possibilities are endless. Remember... Play with your food! Nutrition: Calories: 259 | Sugar: 19.8 g | Sodium: 106.4 mg | Fat: 11.6 | Carbohydrates: 38.5 g | Fiber: 0.6 g | Protein: 3.2 g | Cholesterol: 43 mg This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s). "These chewy Pop Tart Cookies are as delicious (and nostalgic!) as they come!  With a sugar cookie dough base and plenty of Pop Tarts throughout, they’re a blast from the past that’ll make everyone smile!"

Copycat Recipe "Ever wonder how the hell restaurants and bakeries make the best damn soft & chewy cookies? If you ever visit a well known J-Deli across the country and love there Cranberry Walnut Oatmeal Cookies... Then you have fallen upon the right recipe! After many attempts of disecting thier cookie... I'm not complaining though...I got to enjoy the tasty work. I have finally mastered it! And now I am sharing it here with you!" 🍪 Cranberry Walnut Oatmeal Cookies – The Soft & Chewy Cookie of Your Dreams! Let’s be real — when it comes to cookies, texture is everything. And these Cranberry Walnut Oatmeal Cookies? They’ve got that perfect soft and chewy center, just-crispy-enough edges, and warm homemade flavor that feels like a big cozy hug. 💛 If you’ve ever had that one amazing oatmeal cookie at a restaurant or bakery — the kind that makes you say, "How do they do that?!" — get excited. Because this recipe right here? It’s the closest copycat we’ve ever tasted, and I’m not gatekeeping it. 👏 🍒 What Makes These Cookies So Magical? Soft and chewy with that irresistible homemade goodness, these cookies are packed with: Sweet dried cranberries that are juicy, plump, and tangy 🍒 Toasty walnuts for the perfect nutty crunch 🌰 Warm cinnamon & vanilla for cozy depth ✨ Old-fashioned oats for that hearty, chewy texture 🥣 Brown sugar for rich caramel flavor 🍯 And not one but two secret ingredients that take it over the top (keep reading 😉) There’s something magical about the combo of chewy oats, soft centers, a tiny hint of cinnamon, and sweet-sour bursts of cranberry in every bite. It’s nostalgic, comforting, and honestly, very hard to stop at one. 🏆 The Famous Cookie Copycat (With a Twist!) These cookies are inspired by a popular restaurant version (you know the one), and after lots of test batches, I’ve finally nailed that close-to-perfect copycat recipe. But of course, I had to add my own spin. 😄 Here’s the twist:🙋🏻‍♀️ I love to add white or semi-sweet chocolate chips. You don’t have to, but trust me — the sweet creaminess of chocolate adds a melt-in-your-mouth moment that pairs beautifully with the tart cranberries and earthy oats. Highly, highly recommended. 😉 🎉 Perfect For… 🍂 Fall baking days 🥰 Cozy weekends at home 🎁 Sweet edible gifts ☕ Coffee breaks 🍽️ Potlucks and holiday dessert tables Honestly, there’s no wrong time for these cookies. 🍪 Final Thoughts If you're a fan of chewy oatmeal cookies and love that sweet-tart cranberry flavor with a nutty crunch and cozy cinnamon, you’re going to fall hard for these Cranberry Walnut Oatmeal Cookies. 💛 They’re easy, full of heart, and just feel like home. Whether you’re baking for the holidays, meal-prepping snacks for the week, or simply craving a soft, bakery-style cookie — this one’s for you. Go ahead, bake a batch (or two) — and don’t forget the chocolate chips! 😉🍪 Cranberry Walnut Oatmeal Cookies Servings – 24 Cookies Prep Time – 40 Minutes - includes chilling time Cook Time – 13-15 Minutes Ingredients: 1 cup unsalted butter, softened 1 cup packed light or dark brown sugar 1/4 cup granulated white sugar 2 large eggs 1 tablespoon vanilla extract 2 tablespoons un-sulphured or dark molasses; I prefer Grandma’s brand as well as my grandmother and mother did. And well... You can find it everywhere. 1 and 2/3 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon cornstarch 2 1/4 teaspoons ground cinnamon 1/2 teaspoon salt 3 cups old-fashioned rolled oat, you can also use quickoats as that is what most of us buy now for conveneince of quick meals for our families 1 cup dried cranberries 1/2 cup chopped walnuts, optional if you don't like or are alergic to nuts 3/4 cup white chocolate or semisweet chocolate chips, optional ✨ Secret Ingredients: A touch of maple syrup (1 tbsp!) — adds depth and enhances that brown sugar warmth 🍁 A dash of orange zest — trust me, just a little wakes up the cranberries and adds a bakery-fresh brightness 🍊 Directions: In a large mixing bowl cream the softened butter and both sugars together until smooth. Add the eggs; mix well until thin batter forms. Using a rubber spatula, scrape down the sides and bottom of the bowl as needed. Add in vanilla, maple syrup, orange zest and molasses and mix until combined. Set aside. In a separate bowl, whisk the flour, baking soda, cornstarch, cinnamon, and salt together. Add dry ingredients to the wet ingredients 1/2 at a time to the wet ingredients and mix well to combine. Once all indredients are combined, add in the oats, cranberries, and walnuts (if using); mix well. The cookie dough will be on the thicker side and a little sticky. Chill the dough for 30 minutes to an hour in the refrigerator; this will prevent spreading of your cookies while baking; its one of the most crutial steps. (Trust me, I am very impatient and have learned my lesson over the years. 🙃 ) If you need to chill the dough longer (up to 2 days), allow it to sit at room temperature for at least 30 minutes before rolling and baking. Preheat oven to 350°F. Line two large baking sheets with parchment paper. This makes for easy clean up and helps make the bottoms evenly golden brown; Set aside. Roll balls of dough; about 2 1/2 tablespoons of dough per cookie and place 2 inches apart on the baking sheets. I personally like to use the 1" ice cream "cookie" scoop with the quick release handle. Bake for 13-16 minutes until lightly browned on the sides. The centers will look very soft and under-baked. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time. Notes: Make Ahead & Freezing Instructions: Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well—up to three months. Unbaked cookie dough balls freeze well—up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Pre roll cookie dough into balls, place on cookie sheet and freeze for 3 hours; until firm. Place frozen dough balls into a ziplock freezer bag and keep frozen until ready to bake. Remove as many cookies as you would like to bake at that time. Bake as normal; no need to defrost. Bring your cranberries back to life: Before you start making your dough, you can soak your dried cranberries in warm water for 10 minutes. Drain water and spread cranberries out on a paper towel. Blot very well to dry – this makes them extra plump for your cookies. This extra step is completely optional! 💡 CWT Tips: for the Best Cookies Ever Want plumper cranberries? Soak them in warm water (or orange juice!) for 10 minutes and drain and spread cranberries out on a paper towel. Blot very well to dry – this makes them extra plump for your cookies. This extra step is completely optional! For a crispier cookie, flatten slightly before baking. For softer, taller, chewy cookies, chill the dough for 20 minutes before scooping, and shape into a cylindrical shape. Double the batch — trust me. These disappear FAST. Nutrition: Calories 210 | Fat 10g | Saturated Fat 4g | Cholesterol 25mg | Sodium 90mg | Carbohydrates 29g | Fiber 2g | Sugars 16g | Protein 3g | Net Carbs 27g This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s). "These cookies are... Sweetened with brown sugar, moist and tender centers, slighty crisp edges, buttery and loaded with oats, jemmed with cranberries, spiced with a hint of cinnamon! They are fantastic!" - CWT Fan

Keto - Low Carb - Sugar Free - Healthy Option "Absolutely delicious! Being on Keto never felt so good! This delicious healthy option just got healthier. Low Carb, Gluten Free, and protein packed. A west coast special if you will, the new modern day lunch fit for everyone!" 🥑 Keto Avocado Toast That'll Make Your Morning Shine! 🌞 Skip the carbs, not the flavor! This toast is keto breakfast goals ! Super-yummy Keto Avocado Toast is everything you love about your favorite breakfast, now with a fun keto twist. Creamy avocado gets piled high on a warm, crispy Keto Bagel or Roll , then sprinkled with Everything Bagel seasoning for that extra wow. It’s low-carb, gluten-free, and 100% delicious! This recipe brings all the creamy, crave-worthy goodness of classic avocado toast—but with a fraction of the carbs! The base? A toasty, golden Keto Bagel or Roll that's anything but eggy. You’ll love how easy it is to make (seriously, 5 minutes easy), and trust me—you’ll want this in your breakfast rotation again and again! ✨ What to Serve with Keto Avocado Toast 🥯 Try it with: Fluffy scrambled eggs or a sunny side-up egg Crispy bacon strips or juicy sausage links Sliced radishes for crunch Crumbled goat cheese or feta for a creamy finish Sprinkle on some chip seasoning or French fry spice for a flavor boost! 🥑 How to Make Keto Avocado Toast (aka your new morning obsession) Typical bread? Not keto my friend. Even most “keto” breads don’t pass the test once you read the labels. That’s why I start with my Keto Bagels or Roll recipe — your tasty, low-carb ticket to toast town! 💡 Avocado Toast Topping Ideas (Let’s Get Fancy!) ✨🥯 Top it off with: Bacon crumbles A fried egg Spicy chouriço or sausage Pico de gallo or salsa Mascarpone A few dashes of your fave hot sauce 🥑 Is this recipe easy? You betcha! The semi-trickiest-ish part? Making my Keto Bagel or Rolls —but even that’s a breeze. Make ‘em ahead and toast them when you're ready. Then just mash your avocado, grab some toppings, season, and pile it on. Boom—breakfast bliss in 5 minutes flat. 🧮 Carb Count? Just 4 net carbs per toast! ... AND you get to eat TWO of them piled high! The taste? Crispy, creamy, flavor-packed, and totally satisfying. Whether it’s breakfast, brunch, or snack time, this Keto Avocado Toast  is a quick win with all the flavor and none of the carb crash. Let’s toast to that! 🥂💚 Keto Avocado Toast Servings: 2 Prep Time: 10 Minutes Ingredients: 1 Keto Bagel   or  Roll, sliced in half and toasted 2 ripe avocados 5 grape tomatoes, sliced in half 6 slices of cooked bacon,  crumbled 4 teaspoons lime or lemon juice Pinch of salt & pepper 1/2 teaspoon My   Everything but the Bagel  seasoning, or your brand choice Instructions: In a mixing bowl, add your avocado and mash gently; leave it a little chunky for texture! Add in the lime or lemon juice, salt and pepper; mix until combined. Slice open your Keto Bagel or Roll; toast your slices to your liking. If you like them burnt, no judgement here!... Cause I do! 🤣🥯 Spoon and smear the avocado mixture amongst the slices of toast. Sprinkle over top the   Everything but the Bagel  seasoning amongst all 4 slices. Distribute tomato slices and crumbled bacon on top; evenly on all four slices.  Serve immediately. Notes: 🍽 Serving Ideas: Add a smear or schmear (depending where you're from) of cream cheese over the toasted bagel or roll before adding the avocado mixture and remaining toppings. (For an extra creamy, cheesy rich flavor!) Add a fried egg, or smoked salmon on top Garnish with fresh herbs Sprinkle with goat cheese, pickled onions, sprouts, or arugula Finish with a drizzle of olive oil and balsamic vinegar Storing you leftovers: Low-carb avocado toast is best enjoyed fresh, but if you have any leftovers, refrigerate in an airtight container for up to one day. 🥯💚 Nutrition: 1 Serving = 2 halves Calories: 455 | Carbohydrates: 16g | Net Carbs: 8g | Protein: 31g | Fat: 52.6g | Fiber: 8g | Sugar 2g This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s). "Oh my gosh, I could honestly live on avocado toast — it's my ultimate comfort food! I wasn’t sure a keto version could match the original, but this one proves me wrong (in the best way, haha). Is there anything better than creamy avocado on perfectly toasted bread? Total win that it’s keto too!"

Keto, Gluten-Free, Sugar-Free, Low-Carb, Healthy Option " 🔥 Crispy, juicy, and totally keto! These Crunchy Keto Pork Chops are packed with flavor and coated in low-carb crust that brings the perfect crunch. Pork on pork folks, this weeknight dinner just got a delicious upgrade! 🐷💥 " Welcome to your new little favorite keto dinner — a super crunchy, ridiculously tasty, oven-fried pork chop that’s under 2g of carbs and just under 400 calories per serving! 🎉✨ Craving something fried and fabulous without ditching your healthy goals or ruining your streak? This recipe is your golden ticket. Trust me, it’s everything. Today, I’m bringing you a fun and keto-friendly twist on one of my all-time childhood favorites: fried pork chops! 💕 And oh my goodness… just look at that crispy coating and juicy center. Like, are you seeing this crunchification?! Now let’s be real — going keto usually means saying goodbye to all things fried and crispy. Most of the time, those goodies are either loaded with carbs or just not great for you. But guess what? Those days are over ! 🎉 To keep things light and delicious, I knew I had to go the oven-fried route. When done right, baking gives you all that golden, crunchy magic without the oily mess (or lingering fried-food smell in your kitchen). Win-win! Next up: Texture! I needed that ultra crunch — the kind that holds up to an egg wash and delivers a crispy, satisfying bite every time. My first thought? Cornflakes or chips — but nope, not on keto. Then it hit me... PORK RINDS! 💥 Yep, we’re going double pork here, and I am NOT mad about it. NOT ONE BIT! Think of it like using breadcrumbs, cereal, or chips as a coating — except pork rinds are carb-free, keto-approved, and sooo delicious. Bonus: you can pulse them in the food processor and even mix in your own seasonings for flavor combos that are totally your vibe. Just make sure to check the ingredients if you’re using flavored ones — some sneak in sugar! Oh, and one more delicious twist: Cheese! I added a bit of parm for an extra layer of savory, salty goodness. But regular grated parmesan works like a dream, too. It adds crunch and flavor in all the best ways. 🤤 So there you have it — a crispy, crave-worthy, keto-friendly pork chop that brings all the flavor and none of the guilt. Now go get cooking! 💃💕 And the cherry on top? This whole recipe comes together in under an hour! 🙌 No joke! Now here’s the real secret to a perfect pork chop: Don’t overcook them! For that juicy, tender bite, aim for medium doneness — usually around 20 minutes depending on your oven. Want it more well done? Just give it another 5-8 minutes and you’re golden! Once it's done, plate it up with your favorite sides, take a second to admire your masterpiece, and dig in ! 😍 This one’s an absolute winner — I promise it’ll earn a permanent spot in your weeknight dinner rotation. PERIOD. 🏆💕 Crunchy Keto Pork Chops Servings – 7 Prep Time – 1 5 Minutes Cook Time: 30-40 Minutes Ingredients: Panko Crumbs: 5 oz plain pork rinds - You can even use spicey or BBQ for a different flavor 2 Tablespoons parmesan cheese or vegan parmesan 2 teaspoon smoked paprika 1 teaspoon black pepper 1 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon cayenne, optional for a little heat Egg Wash: 1 egg 1/2 cup cream or half and half or non dairy milk 7-8  bone in pork chops (1/4 – 1/2″ thickness) Directions: Panko Crumbs: In the bowl of a food processor*, add pork rinds and pulse to break down the large pieces. Continue by processing on high to get a texture similar to panko bread crumbs. If you don't have a food processor, you can add the porkrinds to a gallon bag, remove the air, seal the bag and roll a rolling pin, sealed wine bottle, large can, or meat mallet to crush into pank sized crumbs. Empty contents into a shallow dish for breading pork-chops and add all seasonings and stir to combine. Taste to adjust for seasonings, especially salt as pork rinds themselves can be salty. Add salt if needed; set aside. Egg Wash: Combine all ingredients into a shallow dish for breading pork-chops and whisk until egg mixture is smooth and well combined; set aside. Pork Chops: Preheat oven to 375 degrees and place rack in upper 3rd of oven. Prepare a large baking sheet, spray to prevent sticking. For easier clean up, use parchment, or silpat mat. Arrange breading station so that you will move from egg wash to panko to baking tray for easier breading. Rinse pork-chops with cool water, pat pork chops dry and sprinkle both sides generously with salt and pepper; a full pinch of each. With one hand, coat both sides of pork chop with egg wash by flipping in the dish. When the pork chop is well coated, let extra wash drip off and place into panko dish. With a dry hand, cover the exposed top of the pork chop with some of the panko. Flip and repeat until the entire pork chop is well covered. Shake off the excess and place onto baking tray. Repeat for all remaining pork chops. Bake for 30-40 minutes or until a instant read thermometer reads 160 degrees for a perfect medium. For medium well-well done, cook for an additional 3-5 minutes. For medium rare, 145 degrees is the temperature you are aiming for! Rest 3-5 mins and enjoy! Notes: Storage: Have left overs. Keep in an airtight container stored in the fridge for up to 3-days. Crunchier / Chunkier Panko: Crush your pork rinds keeping some pieces larger than the rest. Nutrition: Nutrition for this recipe are an estimate based on weight of pork-chops and brand of pork rinds used during this post. Calories: 327 | Net Carbs: 1.5 | Protein: 29.8g CWT is not a certified professional in the fields of nutrition, culinary arts, crafting, or design. All information provided on this site—including but not limited to recipes, nutritional estimates, craft instructions, and DIY project guidance—is intended for general informational purposes only. Nutritional values are approximate and based on standard measurements and available product information; actual results may vary depending on the brands, tools, materials, and methods you use. If accuracy in nutritional content or project outcome is important to you, it is recommended that you consult a qualified professional or utilize trusted tools and resources to verify the information independently. R- 7/25 "Being on Keto can be hard... Any diet is hard, any lifestyle change is hard. We should have to give up everything we love, or not be able to enjoy a very close equivilaent.. But these have hit the mark and brought us that CRUNCH we want! THESE are FAN-FREAKIN-TASTIC!"

❤️‍🔥 Hot and Trending Tutorial "Want to add a cool aspect and conversation starter to your tumbler? Check out these cool toppers you can make yourself and aren’t expensive." 🥤💫 ✨❄️ Sip in Style: The Cutest Ice Tumbler Toppers You NEED in Your Life! ❄️✨ Hey, tumbler lovers! 💖 Whether you're sippin' on iced coffee, sweet tea, or your fave fruity refreshers, why not top it off with something extra adorable ? 🧋✨ Welcome to your new obsession: ice tumbler toppers! These charming little cuties are the perfect way to add a pop of personality to your favorite drinkware. From sparkly strawberries to smiley suns, glittery ghosts to holiday-themed fun, there's a topper for every vibe and season! 🎃🍓🌸🎄 Not only do they keep your drinks covered and cute, but they also make your tumbler totally Insta-worthy! 😍 Plus, they’re perfect for gifting, collecting, or just treating yourself to a daily dash of joy. 🎁💕 So go ahead—get creative, get colorful, and top off your tumbler with something that makes you smile every sip of the way with these super easy, and inexpensive cuties! ! 🥤💫 Ice Tumbler Topper Quantity – 1 Topper Prep Time – 10 Min Design and Drying Time – 2 hours Materials: UV Resin UV Light - I recommend having large lamp Tumbler Lid - 20oz, 30oz or 40oz size - Note you will need more ice chips and resin. Sublimation Tumbler Coaster - to match the same size as your tumbler lid Small strong round magnets Sandpaper or nail file Stones/Ice Cubes - acrylic or epoxy resin based Simulated Fruit or other desired decor of choice - acrylic or epoxy resin based Directions: Step 1 Remove the plastic protector from one side of the coaster. (They are placed for the sublimation protection) Wipe and clean the top of the coaster and tumbler lid with alcohol. Place magnets on tumbler top where it alines with the coaster and sits level. You may have to move the magnets in different places to get the correct depending on the design and size of your tumbler lid. Example: Stanley tumblers come with the the turn lock topper, while the yeti and arctic tumbler tops have a magnetic slider. Add glue to the bottom of the correct side of the magnet. This will hold it in place while you apply a little UV resin. Cure under the UV light to seal the area for 1-3 minutes. It will cure both clear and rock hard.    Step 2 Now that you have the magnest in place, flip over your lid topper to start building your design. By working in small sections, apply a moderate coating of UV Resin to the top and arrange the ice cubes to fit snuggly into place. This will become your base. Cure under the UV light for 1-3 minutes until rock hard. Continue to build your ice by layering cubes and resin, curing for 1-3 minutes in between section by section. Step 3 Once you have made the topper as high and wide as you prefer, it's time to add on any gems, or decorations you would like to create a specific design. Yo can use We can simulated acrylic or epoxy resin fruit decor, glitter, sequence, gems etc. to complete your design. Just be sure each piece is secured with UV Resin and cure in between each item added. Step 4 Once you have the desired look with the stones and simulated fruit, check for loose areas and then place a layer of resin over everything to secure everrythng in place one last time. Cure entire lid under the UV light for 5 minutes until completely rock hard, and you project is now sealed. Notes You can make one for everday of the week, season, gifts, or to sell at your local craft shows. Have fun with your designs. I have creatd one for my Iced Coffee tumbler and summer drinks. Pictures will be added soon. 💜 *Hand wash only to prolong the life of your lid, no abrasive sponges or soaps. Please do not place in microwave, dishwasher or soak in water. Do not drop, these are a delicate decoration and can break with hard handling or falls. **Due to small pieces this lid is not recommended for children. This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s). "These are so unique, they make a great conversation starter. People are amazed they are't real!I have been asked where did you get that delicious looking drink, and I show them that it's a decoration, they are absolutly floored and instantly want to know where they can get one!"

❤️‍🔥 Hot Post - 67K+ Views on Reddit  in 24 hours! Keto - Gluten Free - Sugar-Free - Low Carb - Healthy Option "If you're craving something sweet but want to stay on track with your low-carb lifestyle, these Keto Chocolate Chip Cookies are the perfect treat. Soft, rich, and packed with chocolatey goodness, they taste close to the original—without the sugar or guilt. Whether you're following a keto diet or just looking for a healthier dessert option, this recipe is sure to become a favorite in your kitchen." BIG. THICK. CHEWY. CHOCOLATEY. KETO MAGIC 🪄✨ Say hello to these Huge Chewy Keto Chocolate Chip Cookies—your new best friend if you believe cookies should be gloriously gooey, delightfully oversized, and packed with melty, buttery chocolate goodness. 😍 These babies are grain-free, sugar-free, and still manage to be the crunchy-edged, soft-chewy-center dream you didn’t know you could still have and keto could deliver! Now, I deeply respect those folks who can take two dainty bites of dessert and just… stop. The dessert minimalists. The snack zen masters...if you will... But me? Oh hell nooo. I’m all in. Full dessert commitment. If I’m going for a chocolate chip cookie, I am GOOOO'N IN 🤣😂🍪 . These CHEWY keto chocolate chip cookies. They're bold. They’re honest. They’re not here to play. These cookies are here to show you up and show you out. They see your sweet tooth, they hear your cravings, and they say, “We got you... WE GOT'CHOOO!” And hey, if you’re not living that low-carb life—no worries at all! You can totally try my classic famous MOST POPULAR blog recipe my Chewy Walnut Chocolate Chip Cookies 🍪 instead. And if a cookie the size of your face feels a little extra? You do you! Just scale 'em down, and the flavor stays 💯. So here it is—your GOLDEN ticket 🎫 to the ultimate chewy, gooey, chocolate-loaded keto cookie of your dreams. Perfect for long-time keto folks, newbies, or honestly anyone who loves a ridiculously good cookie, but lives a non traditional food lifestyle. This recipe is now one of my all-time faves! Easy ingredients. Familiar flavor. BIG Keto cookie bliss. So grab a glass of almond milk (or oat, or regular—I don’t judge) and LET'S DO THIS! 🥛 🍪 Keto Chocolate Chip Cookies Servings – 7 - 3" Large Cookies or 10 - 2" Medium Cookies Prep Time – 5 Minutes Cook Time: 10 to 15 Minutes Ingredients: 1/2 cup unsalted butter 1 stick, softened 1/3 cup sugar- free sweetener, of choice 1 large egg 1 1/2 tsp vanilla extract 1 2/3 cups fine almond flour 3/4 tsp baking soda 1/2 tsp sea salt 1 cup sugar-free chocolate chips, of your choice - I love Lilly's chocolate chips they are great for Keto: in this particular batch I used Hershey Zero-Sugar chips 1/4 chopped nuts, optional - I used walnuts -for me... It's not worth turning the oven on if there aren't nuts in my chocolate chip cookies , brownies or banana bread ! 🤣 Directions: Add the butter and sugar to a stand mixer and beat until combined and fluffy (note: you can also use a mixing bowl and an electric hand whisk). Use a rubber spatula to scrape the sides of the bowl and beat in the egg and vanilla extract.  Scrape the sides of the bowl again and add the remaining dry ingredients; except for the chocolate chips. Beat on high speed until everything is incorporated and a sticky dough forms. Using the rubber spatula to scrape the sides and bottom of the bowl again to ensure all of the ingredients are mixed together very well; now add in the chocolate chips, mix to combine. (Keep a couple of chips aside, you can add these to the tops of the hot baked cookies for the WOW factor!- TRUST ME... It's worth it!) Refrigerate the dough for 1 or 2 hours before baking. If you can't wait; you can bake the cookies right away. (But... they will spread more for a flatter crispier cookie, and also may not hold together well due to the almond flour. BUT thats ok too! - it's your preference!) When you’re ready to bake, preheat the oven to 350 degrees and line a large baking sheet with parchment paper. For the large cookies, measure out a 1/3 cup or use a large 3" cookie scoop; for the medium cookies use 1/4 cup or medium 2" cookie scoop of dough, pressing and flattening the top against the bowl removing the heap top mound and place it on the baking sheet. Repeat for remaining cookie dough (there should be 7 large or 10 medium balls of dough total). Note that the dough will spread during the baking process so be sure to leave ample room between balls of dough. Bake for 11 to 15 minutes, or until the cookies reach your preferred level of "done-ness". Chewy cookies will need 10 to 12 minutes on the dot and crispier cookies will require 12 to 15.  Remove cookies from the oven and allow them to cool for a few minutes before digging in! This is the most cruital step... Leave them on the pan to become stable enough to move for about 15 minutes. If you go after them right away, they will fall apart easily, and crumble... so for best results, wait for at least 15 minutes before diving in. IT's WORTH IT... I PROMISE! ✌🏻 🍪 Notes: Storage tips? You bet!Keep them in an airtight container on the counter for up to 3 days. After that, pop them in the fridge or freeze them like a pro: wrap in plastic wrap, seal in a zip-top bag, and you’re golden. Gooey cookie goodness anytime you need it. 💜 You can also use brown sugar-sweetener in place of the regular granulated-sweetener. The texture will be a little more on the softer side... but not by much! If you don’t follow a keto or low-carb diet, but still have to use almond flour due to a gluten free diet... replace the sugar-free sweetener with regular brown sugar. Nutrition: Recipe nutritional facts are based on the original cookie dough without nuts. Medium Cookies = 10 | Calories: 274 | Carbohydrates: 7g | Net Carbs: 0 | Protein: 11g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 193 mg | Sodium: 245mg | Fiber: 7g | Sugar: <1g Large Cookies = 7 | Calories: 391 | Carbohydrates: 11g | Net Carbs: 1 | Protein: 16g | Fat: 33g | Saturated Fat: 15g | Cholesterol: 275mg | Sodium: 350mg | Fiber: 10g | Sugar: 1g This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s). "Being on Keto can be hard... Any diet is hard, any lifestyle change is hard. We should have to give up everything we love, or not be able to enjoy a very close equivilaent.. But these have hit the mark! They are as close to my Chewy Walnut Chocolate Chip Cookies I think I can make... Again I am always playing with my food! So keep an eye out... JUST IN CASE! But for now... THESE are FAN-FREAKIN-TASTIC!"

"Easy lemon cake mix cookies made with just a few simple ingredients. These delicious Spring cookies are bursting with fresh lemon and cheesecake flavor! The best thing since sliced bread!" 🍋 Lemon Cheesecake Cookies – Bright, Sweet & Full of Spring Vibes! Spring is so close you can almost taste it… and around here, that taste is LEMON! 🍋✨ As soon as the flowers start blooming and the days feel just a little longer, I find myself craving everything light, zesty, and citrusy. And this year? These Lemon Cheesecake Cookies were first on my spring baking list — and ohhh my lemony goodness, they did not disappoint. 😍 🧁 Why You'll Love These Lemon Cheesecake Cookies These cookies are like sunshine in cookie form: Bright, fresh lemon flavor thanks to real lemon juice & zest 🍋 Soft, chewy texture with slightly crisp edges Cheesecake chips that melt into creamy little bites of heaven 🧀✨ Perfect for spring brunches, Easter baskets, baby showers, or just a "yay it's sunny!" snack ☀️ They’re sweet, tangy, and absolutely irresistible. Plus, they’re just as easy to make as your go-to chocolate chip cookies… but with a zesty twist that feels extra special. 🍋 A Little Backstory (And Why This Recipe Got a Glow-Up) So… I’ve made a version of these cookies before. But this time around, I wanted to really capture the fresh lemon flavor and amp things up. Cue: the fresh lemon juice AND cheesecake chips combo. 💡 I revamped the original recipe with: Freshly squeezed lemon juice 🍋 Lemon zest for that bright aromatic pop 🌼 And the real star: cheesecake chips (yes, they exist and yes, they’re magical) I made one batch, taste-tested (multiple times, for science of course 😋), and let’s just say… revamp = total success. These might just be my new favorite spring cookie! 🧡 Spring Baking is Just Getting Started… These Lemon Cheesecake Cookies are just the beginning of my citrusy baking season. I’ve already got a list going and I’m checking it twice — starting with: 🍋 Lemon Brownies (soft, sweet, and zesty bars of joy!) 🍫 White Chocolate Lemon Puppy Chow (perfect snack mix for spring parties) 🥧 Mom’s Lemon Meringue Pie (a classic, and always a hit!) 🍦 Lemon Creamsicle Ice Cream for sunny afternoons So keep your lemon peeled 👀… okay okay, I had to say it! 😂🤣 🏁 Final Thoughts If you love soft cookies with a sweet, tangy twist, these Lemon Cheesecake Cookies are going to be your new go-to! They’re cozy, refreshing, easy to make, and just bursting with flavor. Whether you're baking for a springtime brunch, a holiday dessert table, or just because you need a little lemon love in your life, these cookies are the perfect treat. 🍋💛 So grab your lemons, preheat that oven, and treat yourself (and your people) to something sunny and sweet! Lemon Cheesecake Cookies Servings – 24 Prep Time – 10 Min Chill Time: 30 Min, optional Cook Time – 10 Min Ingredients: 1 box lemon cake mix, I personally only use Duncan Hines 1/2 cup butter or margarine, melted - you can also use 1/2 cup vegetable oil, measure just under the 1/2 cup line 1/4 cup flour 2 large eggs 1 1/2 teaspoons vanilla extract 1/2 granulated sugar or coarse sanding sugar 1/2 teaspoon lemon extract, optional 1 lemon, = 1 tablespoon zest and juice - the zest is optional, but gives it that extra lemon kick! 1 cup cream cheese chips, if you can't find these in your local stores you can substitute them for white chocolate chips Directions: Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside. Combine the cake mix, flour, butter or oil, vanilla and eggs in a large bowl. Add in fresh lemon juice and lemon zest. Stir together just until combined. If you can, refrigerate the dough for 15-30 minutes (it will make it a little easier to work with, since it is sticky). Then use a medium scoop or spoon to scoop the dough onto the prepared baking sheet. Then roll dough balls into the granulated sugar. Bake for 9-11 minutes, or until the cookies are set, not browned. Allow to cool on the pan for a couple minutes and then transfer to a cooling rack. They will continue to bake when cooling. Notes: 🌟 Tips for Cookie Perfection Don’t skip the lemon zest! It adds so much fresh flavor. Chill the dough for 30 minutes if you want thicker cookies. Use real lemon juice — the bottled stuff just doesn’t compare. These are amazing with a quick glaze too: mix powdered sugar + lemon juice and drizzle over the top! 😍 Freezing Cookies: Allow cookies to cool. Then freeze on a cookie sheet for 30 minutes. Once hard, stack in a freezer container or zip top bag for up to 3 months. Remove from the freezer 2 hours before serving. Nutrition: Calories: 117kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 136mg | Potassium: 20mg | Fiber: 1g | Sugar: 9g | Vitamin C: 2mg | Calcium: 41mg | Iron: 1mg This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s). "An Excellent and quick cookie recipe that tastes gourmet. I made these for work, and was told they are "The Bomb and are bakery-worthy! - I have to make them again soon!"

Influenced by Northern East Coast Bakeries "This Cheese Danish is an easy recipe to make for breakfast this weekend! Grab a can of refrigerated crescent rolls, cream cheese and your favorite fruit filling and let's make some tummies happy!" 🥐💛 Cheese Danish (Semi-Homemade & Totally Delicious!) ☺️ Let’s take a moment to appreciate the glory of the Cheese Danish. But not just any cheese danish—we’re talking flaky, golden, bakery-style cheese danishes that are semi-homemade, totally drool-worthy, and surprisingly easy to make at home. 😍✨ These little pastries look like they came straight out of a fancy bakery in the Little Italy area of Rhode Island or a cozy café in Cape Cod… but guess what? No puff pastry, no stress, and no pastry chef degree required. You’re about to learn how to make something that will wow your family, impress your brunch guests, and become a regular in your baking rotation. 🥐 Why You’ll Love These Danishes Semi-homemade = low effort, high reward 🙌 Taste like they came from a fancy bakery 🏙️ Endless topping options – sweet, fruity, tangy, chocolatey… whatever you love! 🍓🍫🍋 Great for Mother’s Day, brunches, overnight guests, or just a “treat yourself” kind of morning Makes your kitchen smell incredible while they bake! 🥰 ☕ Perfect for Brunch, Mother’s Day & More 💕 These semi-homemade cheese danishes are truly the perfect brunch treat. Whether you're hosting a baby shower, prepping for Easter morning, or surprising mom on Mother’s Day with breakfast in bed, these little pastries bring the wow factor without any of the stress. They’re also super fun to make with kids, and everyone can customize their own toppings. It’s a full-blown activity and a delicious reward at the end! 💕 My Favorite Flavor Combos These pastries are totally customizable. Here are a few flavor combos I’m obsessed with: Raspberry + Cream Cheese (my personal go-to!) Lemon Curd + Cherry – sweet, tangy, and super springy 🌸 Classic Cream Cheese with Vanilla Glaze Blueberry + Lemon 🍋🫐 Chocolate + Cream Cheese (yes, it’s a thing… and it’s amazing) Top them with a little powdered sugar or that irresistible sugary drizzle and you’re golden. ✨ I know the idea of “homemade pastries” might sound intimidating, but I promise—you can totally do this. These danishes are doable, delicious, and guaranteed to make you feel like a pastry queen (or king!). 👑 So grab your dough, pick your toppings, and make a batch of these fabulous Cheese Danishes. Don’t forget to take a picture before they disappear—because they will disappear. Fast. 😋 And if you try them, I’d love to hear your favorite flavor combo! 💬 Cheese Danish Servings – 8 Prep Time – 10 Min Chill Time: 20 Min Cook Time – 15-18 Min Ingredients: Danish: 1 can of refrigerated crescent rolls. 1/4 cup your favorite jam or preserves or 1 cup of your favorite pie filling, optional - you can make these as plain cheese, or check out the other filling options I have listed below. 8 ounces cream cheese; softened 1/2 cup sugar 1 1/2 teaspoon vanilla extract Glaze: 1 cup powdered sugar 2 -4 teaspoons milk Directions: Danish: Preheat oven to 350 degrees. Line a baking sheet with parchemnt paper; set aside. Using an electric mixer, beat the cream cheese, sugar and vanilla together until smooth. Set aside while you prepare the crescent rolls. Open the package of crescent rolls, but do not separate or unroll them. Keep them as a long cylinder or roll.  Using a serrated knife, to slice the long cylinder of dough into 8 equal pieces. Using your thumb or the back of a scoop/spoon, gently indent the middle of each circle so there is a space for the cream cheese mixture to be placed inside. Place a tablespoonful of the cream cheese mixture into the center of each crescent circle. Slightly pressing down and indenting the center for the fruit filling or jam. Place 2 teaspoonfuls of the jam or pie filling on top. Bake in a preheated 350 degree oven for 15-18 minutes. Remove from oven, let sit for 5 minutes and place danish on a cooling rack. Place your cooling rack back in your pan to catch the drizzle and make clean up easier! Glaze: While the danish are baking prepare the glaze. In a bowl mix powdered sugar and 2 teaspoons of milk. Mix until smooth. Add each additional teaspoon of milk to reach the consistancy you would like. I prefer a thicker glaze for the line drizzle. It will run off less and give a sweetness to your danish. Once your danish are completely cooled, drizzle with the glaze using a fork in a sweeping motion letting it "spill" over the danish. This is where putting the rack back on the pan helps with clean up! Let your danish drizzle dry for about 20 minutes or until solid. Place in a pretty cake dish to serve, or airtight container in the refrigerator for up to 4 days. Notes: Flavor Options: You can leave out the cream cheese filling and just use fruit. Canned pie fillings - Strawberry, blueberry, apple, lemon, cherry, raspberry, peach, Any homemade pie filling would work as well. Jam/Preserves - Orange, peach, boysenberry, raspberry, apple, strawberry, apricot, plum and many more. Curds - Lemon, key-lime, grapefruit, orange, blackcurrant, toffee apple, ginger, and passion fruit.  Ganache/Frostings - Chocolate, orange chocolate, white chocolate and or caramel, Nutella, buttercream, whipped cream or Bavarian cream. Savory - Rosemary, feta and caramelized onions, sage and lemon. You can also mix and match many of the combinations above, the possibilities are endless! 🌟 CWT Pro Tips: Use room temperature cream cheese for the smoothest filling. Add a teaspoon of lemon zest to the filling for an extra flavor boost! 🍋 Let the danishes cool for 5–10 minutes before glazing so the drizzle doesn’t melt right off. These are best the day they’re made, but you can store leftovers in the fridge for up to 2 days and reheat in a toaster oven or microwave! Have left over fillings? You can store your leftover pie filling in the freezer for up to 3 months. It also makes a great topping for homemade pancakes or.... just make more danish! 😉💜🤣 Nutrition: Calories: 181 | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Cholesterol: 21mg | Sodium: 142mg | Sugar: 11g This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s). "These look so good and I'm surprised at how easy these are to make. Pinned, saved and printed!"

"These XL squidgy marshmallow crispy rice treats are made with just four simple ingredients. A great classic lunch box treat and afterschool snack for the kid in all of us!" 🍭 XL Marshmallow Crispy Treats – Extra Big, Extra Fun, Extra Gooey! Let’s just get one thing out of the way: regular-sized crispy treats are cute and all… but sometimes, you just need to go XL. 😎 These XL Marshmallow Crispy Treats are big, bold, buttery, and so marshmallowy, it’s almost not fair. They’re like the nostalgic treats you grew up loving—but super-sized for the ultimate snack satisfaction. Whether you’re making them for a bake sale, birthday party, back-to-school treat, or just a rainy-day craving, these big ol’ squares of joy are going to steal the show. 🎉 🧈 Why You’ll LOVE These XL Treats: Bigger is better (seriously... who wants a tiny square?) 😉 Ultra-gooey thanks to extra marshmallows Crispy, chewy & buttery in every single bite No baking required! Just melt, mix, and press Perfect for parties, gifting, or stashing for yourself (zero judgment here 💛) 🥳 Why XL Is Always a Good Idea Because let’s be honest... when you’re going for a treat, you want it to feel fun. You want it to feel like something special. And these crispy treats bring the energy! They’re big, fluffy, and absolutely irresistible. Perfect for: School bake sales Sleepovers & movie nights Kids’ parties (or grown-up ones!) Rainy day snacks “I need something sweet RIGHT NOW” moments 😅 These XL Marshmallow Crispy Treats are the kind of dessert that takes almost no time to make, uses pantry staples, and somehow feels completely magical. ✨ They're sweet, soft, nostalgic, and perfect for sharing (or not 😜). Whether you're baking with your kids, prepping for a party, or just channeling your inner kid-at-heart, these are the kind of snacks that make memories. So go ahead—melt that butter, grab those mallows, and make something XL today. 🍥💖 And if you make a batch, tag me or leave a comment in the chat below—I’d LOVE to see how big you go! XL Marshmallow Crispy Treats Servings –12 Prep Time – 10 Minutes Chill Time –20-30 Minutes Ingredients: 3/4 cup butter 1 10oz bag of miniature or 1 160z bag of jumbo marshmallows 2 1/2 teaspoons milk 1 teaspoon vanilla, optional 5 - 6 cups crispy rice cereal - you can also use or mix in chocolate or fruity crispy rice cereal for a flavor boost. Directions: Melt butter in a large saucepan over low heat. 🧈 Add marshmallows and stir until melted and well combined. Cook 2 minutes longer, stirring constantly. Remove from heat. Mix in milk and optional vanilla. Stir in crispy rice cereal and fold in until well coated. Press mixture evenly and firmly into a buttered 9x13-inch pan using a buttered spatula or waxed paper. Your hands also work well, just wet them a little with water. Cut into 2-inch squares when cool and firm. 💛 Notes: 🍭 Add ins & Toppers - Nerds fruity candy Mini M&M’s Reese’s Pieces Mini or regular chocolate chips Toffee bits Dehydrated marshmallow bites Your favorite candy pieces! 🥳 The possibilities are truly endless! Play with your food! 🎉 Nutrition: Calories: 65 | Fat: 2g | Cholesterol 5mg | Sodium: 65mg | Carbohydrates: 12g | Sugars: 5g | Protein: 1g | Calcium: 1mg | Iron: 2mg | Vitamin C: 4mg | Potassium: 7mg This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s). "A classic recipe that can’t be touched! You have to make them! You will never buy the store version again!"

“Simple & sweet, these Strawberry Cheesecake-Stuffed Cookies have a tangy, creamy center that pairs perfectly with the fruity flavor of the strawberry cookies. And it all starts with a cake mix!” 🍓✨ Strawberry Cheesecake Stuffed Cookies – Pretty, Pink & Perfectly Delicious! Let me introduce you to your next cookie obsession — Strawberry Cheesecake Stuffed Cookies! 😍 These cookies are soft, chewy, and filled with the dreamiest cheesecake center you’ve ever tasted. Seriously… they’re so good, it’s kind of unfair to other cookies. 💁‍♀️ And the best part?The cookie dough is made with cake mix — so they’re ridiculously easy to whip up, no chill time needed, and they always come out gorgeous! 🎉 🍓 A Cookie That’s Pretty on the Outside and Decadent on the Inside These Strawberry Cheesecake Stuffed Cookies are irresistibly soft with a sweet-and-tangy surprise in every bite — that luscious, rich cheesecake filling. 🤤 It’s the kind of dessert that makes people stop mid-bite and ask, “Wait, what is this??” in the best way possible. That creamy center balances the sweetness of the cookie so perfectly, especially since cake mix cookies can sometimes be a little over-the-top on their own. But the tangy cheesecake filling? TOTAL GAME CHANGER. 💥 🎂 Made with Cake Mix = Dessert Magic in Minutes! Using a cake mix for the base means: Fewer ingredients Faster prep Fluffier texture And yes… less stress 🙌 It’s the ultimate baking shortcut that never sacrifices flavor or wow factor. You get bakery-level cookies with barely any effort. Win-win! 🎉 Perfect for Every Occasion These cookies are extra adorable , so they’re perfect for: 💘 Valentine’s Day – Add heart-shaped sprinkles or drizzle with white chocolate 🌷 Easter brunch – Pastel sprinkles, anyone? 🎁 Gifting – Just wrap a few in a cute bag or box 🎂 Birthdays & baby showers – Add theme-colored sprinkles 🫶 Any day you just want a little joy in cookie form Basically, they’re the life of any dessert table, and they always disappear fast — so maybe double the batch if you're baking for a crowd! 😉 Strawberry Cheesecake Stuffed Cookies Servings – 10 XL - 20 Med Prep Time – 20 Minutes Cook Time – 9 Minutes + Cool Time Ingredients: Filling 6 ounces cream cheese softened 1/2 cup powdered sugar 1 teaspoon vanilla extract Cookies 1 pkg. strawberry cake mix 1/4 cup all-purpose flour scooped & leveled 1/2 cup salted butter melted (1 stick) 2 large eggs 1/2 teaspoon vanilla extract 1/4 cup powdered sugar Optional Glaze/Drizzle: 1 cup powdered sugar 3 tablespoons water Directions: Preheat oven to 350°F. Line two baking sheets with parchment paper. Filling: In a medium bowl, using a hand mixer, mix the cream cheese, powdered sugar, and vanilla extract on medium low until combined. Use a small cookie scoop or two spoons to dollop small 2-3 teaspoon-sized mounds of the cream cheese mixture onto a baking sheet or plate lined with parchment paper. Freeze for 15 minutes. (These helps with the rolling of the dough around the cheesecake filling and also keeps it thicker during baking.) Cookies: Mix the cake mix, powdered sugar, flour, eggs, vanilla and butter in a large bowl on medium low until just combined. Refrigerate for 10-20 minutes to make the dough easier to work with. Use a small cookie scoop (for medium cookies) or a large for (x-large cookies) to portion the dough. Make a crater in the center of each dough ball, then put one mound of cream cheese filling in the center. Bring the dough up around the filling, and roll it briefly in your hand to seal it so the filling doesn't leak out while baking. Arrange 2” apart on the baking sheets to allow cookies to spread. Bake for 9-11 minutes for medium or 11-15 min for xl or until cookies appear crackled and dry on the top, and just starting to golden brown on the bottom. Cool on baking sheet for 5 minutes, to firm up. Transfer to cooling rack to cool completely. Glaze: In a small bowl mix powdered sugar and stir in a tablespoon at a time of water until desired consistency. Drizzle over cookies using a fork and swaying motion of your hand, Let dry for 1hour or until firm. Notes: Storage: Because the cream cheese is mixed with powdered sugar and baked, it technically is safe to leave them out on the counter for a few days in an airtight container, but I recommend storing them in the fridge for up to 10 days. Freezing: You can freeze the cookies for up to 3 months. Just thaw in the fridge or on the counter before serving. Filling variations: If you prefer to make these without the filling, you can just scoop, roll in a little extra (1/2 cup) powdered sugar, and bake. Fill with Nutella or stuffing with a golden Oreo sandwich cookie instead. Change up the cake mix flavor - Any flavor cake mix will work with the cream cheese filling to change up the flavor profile of these cookies. Lemon, funfetti, spiced, chocolate, red velvet – all of them would be delicious! You might have cream cheese filling leftover. It can be stored in a freezer-safe plastic Ziploc bag in the freezer for 3 months for making more cookies. If your dough is too sticky to handle, try chilling it in the fridge for 30 minutes to firm up the melted butter in the dough before filling and shaping. 💡 CWT Pro Tips: Chill the filling well so it’s easy to wrap. Soft filling = mess. Don’t overbake – these should be just set, soft, and slightly gooey in the middle. Store in the fridge for a chilled treat (or at room temp if eating within 1–2 days). Make ahead: You can freeze filled cookie dough balls and bake straight from the freezer — just add 1–2 minutes of bake time! Nutrition: Calories: 105kcal | Carbohydrates: 8g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 75mg | Potassium: 21mg | Fiber: 1g | Sugar: 6g | Calcium: 13mg | Iron: 1mg This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s). "These cookies make a great gift or cookie tray filler. Delicious for any occasion and holiday. Play with your food! This receip allows for many variations and so easy to make!

" Creamy and smooth peanut butter fudge made with only a few ingredients. It’s dangerously easy and oh soooo good! No candy thermometer, no stove, just a few simple steps to make this decadent fudge. " 🥜✨ Peanut Butter Fudge – Creamy, Dreamy, & Dangerously Easy! Okay friends, let me just start by saying this: I am NOT exaggerating when I say this Peanut Butter Fudge is one of the best fudges I’ve ever tasted. Like, top-tier , tell-your-neighbors , hide-a-piece-for-yourself kinda good! 💁‍♀️🍬 It’s rich.It ’s creamy.It ’s over-the-top delicious. And the best part? It’s so easy to make, it’ll honestly make you laugh. 😂 Seriously—no candy thermometer, no fancy technique, no baking. If you’ve got a saucepan and a spoon, you’ve got fudge! 💛 The Fudge That Wins Everyone Over Whether you're making treats for a holiday party, a sweet gift for a friend, or just need something peanut-buttery and perfect to stash in the fridge for “emergencies,” this recipe has your back. 🙌 It’s also a fabulous choice for gluten-free friends and family , since there’s no flour needed at all. Gluten-free AND totally indulgent? Yep, it’s the fudge of everyone’s dreams! ✨ 🎁 A Sweet Gift with Major Wow Factor Want to impress someone with a homemade treat that looks (and tastes!) like you spent hours making it? THIS is your recipe. 💌🎀 Wrap a few squares in parchment, pop them in a cute little box or tin, and BOOM—you’ve got a sweet, simple, and heartfelt gift that’s basically guaranteed to make someone smile. I mean… who doesn’t want a box of rich, peanut buttery goodness delivered to their door (or desk)? Especially during the holidays! ❄️🎄 Whether you're gifting it, sharing it, or sneaking bites straight from the fridge (we've all been there 😅), this fudge is always a hit. And with how easy it is to make? It’s a no-brainer to add it to your must-make list. So grab that saucepan, get your peanut butter ready, and treat yourself (and someone you love) to a batch of this dreamy goodness. 💛 If you try it, let me know! Tag me or drop a comment in the chat—I’d love to hear how it turns out (and how fast it disappears)! 😉 Peanut Butter Fudge Servings – 48 - 1” Squares Prep Time – 5 Min Chill Time: 4 Hours Ingredients: 1 cup butter 1 cup creamy peanut butter, you can also use chunky if you prefer 1 teaspoon vanilla 3 1/2 cups powdered sugar, sifted you can use a whisk or fork to break up the larger pieces 1/4 teaspoon salt, optional 3/4 cup add-ins, such as chocolate chips, mini M&M's, chopped or whole peanuts, or mini Reese’s peanut butter cups, optional - see note Directions: Microwave Option Grease an 8-9" pan with butter or line with parchment; set aside. Combine the peanut butter, butter, and vanilla in a glass bowl and melt in the microwave for 90 seconds, 30 second intervals. Stir to combine, it will come together very quickly and be smooth and creamy. Slowly add the sifted powdered sugar a cup or so at a time. Stir to combine thoroughly. If using any add-ins, fold them into the fudge while it is still warm. Transfer the fudge mixture to the pan and press into the pan. Chill for at least 4 hours before cutting. Store in an airtight container in the refrigerator. Stovetop Option Combine the peanut butter, butter, and vanilla in a medium-size saucepan over medium-low heat. Stir to combine, it should come together very quickly and be smooth and creamy. Remove the pan from the heat and slowly add the powdered sugar a cup or so at a time. Stir to combine thoroughly. The mixture is very, very thick and resembles cookie dough. If using any add-ins, fold them into the fudge while it is still warm. Grease an 8-9" pan with butter or line with parchment. Transfer the fudge mixture to the pan and press into the pan. Press in an extra add ins on top. Chill for at least 4 hours before cutting. Store in an airtight container in the refrigerator for up to 1 week. Notes: Peanut Butter: I recommend using store bought creamy peanut butter, not homemade. If using natural, make sure the peanut butter is not oily at all. Crunchy peanut butter works also. 🔁 Fun Variations Want to mix things up a little? Try these tasty twists! Swirl in some melted chocolate before it sets for a peanut butter cup vibe 🍫 Top with chopped peanuts for crunch and texture 🥜... Like a PayDay Candy Bar! Drizzle with caramel for a sweet-salty combo 😍 Use crunchy peanut butter for extra bite! Add Reese's Pieces candies or chunks of Reese's peanut butter cups! Nutrition: Calories 99 cal | Carbohydrates 9g | Protein 1g | Fat 6g | Saturated Fat 2g | Cholesterol 10mg | Sodium 58mg | Potassium 36mg | Sugar 9g | Calcium 3mg | Iron 0.1mg This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s). "Easy to make and makes a great gift. Add fudge to a pretty tray or container, wrap with cellophane and tie with a wribbon. Great hostess gift or party favors!" "This peanut butter fudge isn’t just a dessert—it’s a mood. It’s that nostalgic, sweet, melt-in-your-mouth magic that makes everything feel a little cozier."

"It doesn't get simpler or more delicious than these east cheesy egg noodle casserole! Baked egg noodles in a creamy marinara cheese sauce for an easy dinner!" This recipe brings together three of my all-time favorite things: 🧀 cheese, 🍝 noodles, and 🍅 sauce — I mean, hello flavor party! 🎉 Every bite of this easy, cheesy egg noodle casserole is a total taste-bud celebration, and let me tell you… it holds a very special place in my heart. 💛 It reminds me of those cozy childhood dinners, and now it's just as loved by the kiddos in my house, too! If you haven’t tried it yet—get ready, because you're about to discover your new go-to comfort food! 😋 The best part? This dish plays well with everything. Serve it as a side, a main, or even sneak a quick bite as a warm and satisfying snack. There are tons of fancy pasta recipes out there, but honestly? This one is simple, nostalgic, and seriously satisfying. And hey, I’m all about keeping it easy and delicious in the kitchen these days! 🙌💫 Easy Cheesy Egg Noodle Casserole Servings – 6 Prep Time – 10 Minutes Cook Time – 25 Minutes Ingredients: 6 cups egg noodles-12oz bag, 1/4 cup flour 1 teaspoon garlic powder 1 teaspoon paprika 2 cups jarred or leftover homemade sauce of your choice, chunky adds a nice veggie texture 1/2 cup butter 2 cups whole milk 3 cups shredded cheddar cheese, divided salt and pepper to taste grated parmesean cheese for garnish, optional *If you like things a little spicy, add 1/2 teaspoon or to your tastebuds hot sauce, completely optional Directions: Pre-heat your oven to 350°. Grease a medium sized casserole dish with butter, you can use a little from the above amount or extra if you choose; set aside. Cook your pasta according to the instructions on the bag, al dente is about 5 minutes once the water starts to boil. Drain and place in a butter greased medium sized casserole dish. Using the same pan from your noodles; place the pan back on the stove over medium heat. Make your roux; add in butter in a sauce pan and heat it until it’s melted, then stir in the flour, stirring constantly. Add in a very, small amount of milk. Just enough to mix it in and loosen the thickened roux. Keep adding a small amount of milk at a time, constantly stirring, until you have added it all and the mixture is smooth and creamy. Add in the garlic powder, paprika, salt and pepper. Stir to combine. If you choose to add the hot sauce, add it now and stir to combine well. Add in the sauce; mix well until warmed through. Add in 2 cups of the shredded cheese, stirring to melt it in completely. Once the cheese has melted and the sauce has thickened a little; pour over the noodles in the casserole dish. Sprinkle the remaining cup of cheese evenly over the top. Bake uncovered in oven for 15-20 minutes until cheese is melted and golden brown. Sprinkle with parmesan cheese, serve and enjoy! Notes: Serve as a side dish with a grilled steak, baked pork chops, or chicken breast. Add in a pound of seasoned, browned and drained ground beef or turkey or precooked shredded chicken for a heartier version. I do suggest adding an additional cup of sauce if you choose to add the ground beef as it will soak up the liquid when baking. For a veggie version, add in cooked spiniach, or frozen veggie mix, Nutrition: Calories: 510kcal | Carbohydrates: 35g | Protein: 22g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 119mg | Sodium: 461mg | Potassium: 255mg | Fiber: 1g | Sugar: 5g | Calcium: 515mg | Iron: 1.4mg This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s). " Thanks for this amazing recipe! I can use anytime of the year, any day of the week and for any occasion. The simplest recipes can become your gold treasure! "

Low-Carb, High Protein Healthy Option “I was the Custard baby in the family. I loved anything with a custard taste, texture or smell. If Nana knew I was coming, there was her famous custard cups baking in the oven when I arrived… Always in those egg shaped speckled ceramic custard cups! This pie is another one of Nana's pies I put a spin on.” 🥥✨ Coconut Custard Pie – A Sweet Slice of Nostalgia There’s something about a Coconut Custard Pie that just feels like home. The creamy texture, the lightly toasted coconut top, and the way it chills into the perfect silky slice—it’s a dessert that’s stood the test of time for a reason. This pie isn't just delicious—it’s personal. For many of us, it brings back sweet memories of holidays, family gatherings, and quiet moments shared with loved ones after all the hustle and bustle. And for me? It’s an Easter tradition I’ll never forget. 💕 A Pie and a Memory This pie was a BIG Easter dessert table favorite. There were always two in the oven at Nana’s house—one for the big spread, and one just for the two of us. After the family was full and the house quieted down, Nana would come and find me. We'd tiptoe into the kitchen, pour two cold glasses of milk, and slice into our secret Coconut Custard Pie—fresh from the fridge, perfectly chilled, and all ours. We’d sit at the table in our PJs, talking about everything and nothing, savoring each bite of that smooth, sweet, coconutty goodness. It’s one of those memories that stays tucked in your heart forever—the kind you can almost taste when you think about it. 🥧 What Is Coconut Custard Pie? Coconut Custard Pie is a classic Southern-style dessert made with simple pantry staples: eggs, milk, sugar, and of course—shredded coconut. Unlike a cream pie, which uses a cooked pudding-like filling, custard pies are baked , allowing the eggs to naturally thicken the filling in the oven. The result? A luscious, creamy center that’s rich but not too heavy, with a golden, slightly caramelized top from the toasted coconut. It’s one of those pies that feels elegant but is shockingly easy to throw together. Coconut Custard Pie Servings – 8 Prep Time – 5 Minute Cook Time – 60 Minutes Ingredients: 1 9" pie pie shell or you can use this recipe to make your own 4 eggs 3/4 cup white sugar 1/4 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon cinnamon 1 teaspoon vanilla extract 2 1/2 cups milk 1 cup sweetened flaked coconut Instructions: Preheat the oven to 400° and spray a 10-inch pie plate with cooking spray and dust with flour, or just use Baker's Joy (flour is already in the spray). Using your rolling pin to help transfer the pie crust to the pie dish. Carefully roll one end of the circle of dough gently onto the rolling pin, rolling it back towards you, slowly peeling it off the work surface as you go. Pick it up, and carefully roll it back out over the top of the pie dish; Set aside. In a large bowl beat eggs then stir in milk sugar, salt, nutmeg or cinnamon, and vanilla extract. Whisk until well combined. Mixture may become a little frothy. Stir in coconut, then pour mixture into pastry shell. Bake in preheated oven for 30 minutes, or until knife inserted in center comes out clean. Serve slightly warm or chilled with a dollop of whipped cream. Store left overs in refrigerator. Notes: 🍴 Tips & Variations Crustless Option: Want to make this gluten-free? Bake it without a crust—it forms its own soft crust-like layer! Add a Twist: A splash of coconut milk or a spoonful of rum can deepen the flavor. Toasted Coconut Topping: Toast extra coconut in a dry skillet and sprinkle it on top before serving for an added crunch and pretty finish. Toast up an additional 1/2 cup of coconut in a pan over medium heat stirring constantly for 5 minutes or until golden brown and fragrant. OR Sprinkle a little on top 10 minutes before removing it from the oven to toast slightly. Nutrion: Calo ries 272 | Fat 12g | Cholesterol 99mg | Sodium 268mg | Carbohydrates 35g | Fiber 1g | Sugars 27g | Protein 7g | Calcium 107mg | Iron 1 mg | Potassium 200mg This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s). "This Coconut Custard Pie isn’t just a recipe—it’s a story, a tradition, and a tribute to the quiet, special moments we hold dear. Whether you're making it for a holiday, a family get-together, or just because you need a little comfort, I hope it brings a touch of sweetness to your day. And maybe, just maybe, it becomes your version of a Nana-and-me moment. Now go grab that milk, slice into your chilled pie, and make a little memory of your own." 🥥 💛

A Crustless Coconut Custard Pie - Low Carb “I was the Custard baby in the family. I loved anything with a custard taste, texture or smell. If Nana knew I was coming, there was her famous custard cups baking in the oven when I arrived… Always in those egg shaped speckled ceramic custard cups! This pie is an additional spin on Nana’s original.” Crustless Coconut Pie Servings – 8 Prep Time – 5 Minute Cook Time – 60 Minutes Ingredients: 4 eggs 6 tablespoons butter, softened. 1/2 cup all-purpose flour 3/4 cup sugar 2 cups milk 1 teaspoon vanilla 1 cup sweetened flaked coconut Instructions: Preheat the oven to 350°F and spray a 10-inch pie plate with cooking spray and dust with flour, or just use Baker's Joy (flour already in the spray). Place everything into a large mixing bowl, minus the coconut. Whisk until well combined. Add the coconut; mix well. Pour onto the prepared pie plate and bake 50 - 60 minutes. Let cook completey. Serve with whipped cream and toasted coconut for garnish. Add fresh fruit for decadent dessert! Notes: Toasted Coconut: Toast up an additional 1/2 cup of coconut in a pan over medium heat stirring constantly for 5 minutes or until golden brown and fragrant. Sprinkle on the top as soon as it comes out of the oven. It will look a bit puffy when it comes out, but it will deflate as it cools. Lower in carb option pie vs the crusted version. To make this sugar free swap the regular sugar with a sugar substitute such as Truvia, or Stevia (use according to the measurements conversion on the package to regular sugar) CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

The CWT way! - Inspired by Sopa de Fideo (Mexican Noodle Soup) -original base and CWT recipes included " A warm comforting soup made with a tangy tomato base and golden brown noodles. It is so popular with moms because it is very easy to make, budget-friendly and kids love it because what kid doesn’t like noodles? " Fideo soup is pure comfort in a bowl and a warm hug from childhood! 🧡🍜 If you grew up in a Mexican household, chances are this cozy classic brings back all the feels —the smell of golden toasted noodles, the tangy tomato broth bubbling away, and your mamá or abuelita stirring the pot with love. 😍 It's a favorite for a reason— super easy to make , totally budget-friendly, and seriously, what kid doesn’t get excited about noodles?! 🍅🧄🍝 A warm bowl of fideo served up with a beef soft taco or a bean and cheese taco (another kid-friendly food staple I might add) is a combination that ranks right up there with the likes of the American tomato soup and a grilled cheese, Italian Pastina  and crusty bread or southern cornbread  and chili ! In my opinion, this is cheap comfort food gold. Every mom makes it a little differently—there’s no one right way to fideo, and that’s what makes it special! 💫 The heart of it? A flavorful blend of tomatoes, onion, garlic, and broth poured over thin noodles that have been sautéed to a golden perfection. Add more broth, simmer until tender, and voilà— pure magic . ✨ Fun fact: Fideo is often called a “dry soup” (yes, that’s a thing!). Once it sits, the pasta slurps up all that yummy broth and becomes thicker. So if you're a fan of a brothier bowl, just add a little extra liquid love. 💧💕 Now… if you really know me, you know I just had to put a little spin on it 😏🎉 Enter: Refrigerator Fideo Soup! 🥄💡 Think of it as the delicious love child of classic fideo and “whatever-you’ve-got-leftover” magic. Growing up, my mom would toss in whatever was in the fridge, and every pot was a little different—but always SO good. And yep, I still do it to this day (just smaller pots now 😂). This time? I had some leftover chili from a weeknight dinner, a bag of fideo, and all the basics ready to go. Tossed it all in a pot and BAM— new favorite comfort meal unlocked . 🥰🔥 Give it a try and make it your own! Send me a chat message below if you do—I’d love to see your creations! 🍲❤️ Sopa de Fideo -Original Version Servings – 4 Prep Time – 15 Cook Time – 15 Ingredients: 3 tablespoons vegetable 0r olive oil 1 7oz bag fideo pasta 1 12oz can of tomato sauce 2-1/2 cups chicken broth or water with call for amount of chicken-flavored bouillon, low sodium 1/2 - 1 cup Mexican cheese, shredded 1/4 of a medium onion, coarsely chopped 1-2 teaspoons ground cumin 1/2 teaspoon chili powder 1/2 teaspoon paprika 1/4 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon ground black pepper Optional Toppings/Sides Cilantro Sour cream Banana slices Tortilla with mayo Queso fresco or cotija cheese Salsa Tortilla chips Directions: Add 2 tablespoons oil to a medium pot and cook on LOW-MEDIUM heat. Add in chopped onion and cook until translucent and soft. Add in 1 tablespoon of oil to the onion mix; stir in fideo and cook until noodles are coated in oil and have started to lightly brown. Add garlic, chili, and onion powder, paprika, cumin, and pepper. Stir until combined. Pour in tomato sauce and broth and bring to a boil. Then reduce to LOW and simmer for 8-10 minutes or until noodles are soft. Simmer for 5 minutes and serve warm. Garnish individual servings as desired and enjoy! Notes: Noodle substitute: If you can’t find Fideo noodles, break angel hair noodles, thin spaghetti, or vermicelli noodles into 1-inch pieces and toast. Storing: Leftovers in an airtight container in the refrigerator for 3-4 days, or freeze for 3-4 months. Can I add meat or veggies to the soup?  Add shredded chicken or browned ground beef or turkey for a heartier fideo soup. Add veggies like peas, corn, zucchini, and carrots or a can of diced or crushed tomatoes. Want to add more flavor?  Infuse extra flavor by sautéing chopped fresh garlic in the oil before adding the fideo. Make this Sopa de Fideo recipe a richer flavor by pureeing roasted tomatoes instead of tomato sauce. Spice it up with jalapeno or add in a little hot sauce. *The sauce/broth will continue to absorb into the noodles as the pan sits, since it’s known as a dry- soup. Add 1-2 more cups of broth or water to offset the absorption process, if you prefer to keep more liquid in the soup. Sopa de Fideo Chili -The CWT Way! Ingredients: 3 tablespoons vegetable 0r olive oil 1 7oz bag fideo pasta 1 8oz can tomato sauce 1 8 or 10oz can of crushed tomatoes 1 cup beef broth, low sodium 1 cup Mexican cheese, shredded 2 cups left over chili, try my MF's Chili recipe 1-2 teaspoons ground cumin 1/2 teaspoon chili powder 1/2 teaspoon paprika 1/4 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon ground black pepper Cilantro, optional garnish Sour cream, optional garnish Extra shredded cheese, optional garnish Tortilla chips, optional side Directions: Add 3 tablespoons oil to a medium pot and cook on LOW-MEDIUM heat. Stir in fideo and cook until noodles are coated in oil and have started to lightly brown. Pour in tomato sauce, broth and crushed tomatoes; mix well. Add garlic, chili, and onion powder, paprika, cumin, and pepper; stir until combined. Then reduce to LOW and simmer for 8-10 minutes or until noodles are soft. Simmer for 5 minutes and serve warm. Garnish individual servings with shredded cheese, sour cream and cilantro if desired and enjoy! Notes: Storing: leftovers in an airtight container in the refrigerator for 3-4 days Nutrition: -Based on original version only Calories: 49 | Carbohydrates: 1g | Protein: 4g | Fat: 3g | Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 575mg | Potassium: 36mg | Fiber: 0.01g | Sugar: 1g | Vitamin C: 0.03mg | Calcium: 79mg | Iron: 0.2mg This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s). "This is delicious. It's the Mexican version of the Italian Pastina ! Good ole comfort food."

AKA: RI Red or RI Red Chowder - Copycat Recipe " No one can appreciate this recipe more than someone who grew up eating chowder and clam cakes at The Worlds Largest Rocky Point Shore Dinner Hall on the east coast. This recipe is adapted from the original Rocky Point recipe." Shore Dining Hall - Full Family Style Dinner Layout Rocky Point Park open up in the 1840s, 146 years later it was my turn to enjoy the true pleasure of eating rocky point chowder. What a joy! I was in my teens when it closed it doors forever. Shore Dinning Hall, Rocky Point Park Rocky Point Chowder House They did open a restaurant years after the park closed... But it wasn't the same and has since closed it's doors once again. Since moving to the south of course I crave and miss my old stomping grounds food. So I had to get to work and turn my kitchen into a science lab. Park, Grounds Area and Dining Hall Map My Mom used to make this chowder in the summer months after the Shore Dinner Hall permanently closed down. She was able to adapt the recipe to be the closest to it that I have had. So one day after moving out of state, I said to the kids... "let's go get some little necks and clam juice!" OHHHHH.... so many ingredients are so hard to find in the south.. these people don't know seafood; yes they have the third coast but nothing compares to New England... NOT EVEN CLOSE! One taste test of the soup... and it was amazing! Memories of being a kid, sitting in the Shore Dinner Hall started to flood back. And then of course I had to dip a clam cake in! I have found a handful of people that are New England transplants and we chat now on a daily/weekly basis. (You know who you are 🙋🏻‍♀️ It feels good to find others you can relate to once you move out of your home state. I am hoping these recipes bring them a little comfort as it has me. Rocky Point Clam Chowder Servings – 20 Prep Time – 15 Minutes Cook Time – 1 Hour Ingredients: 1/2 lb salt pork, chopped into small pieces - you can also use thick sliced, or Canadian bacon chopped 3 tablespoons butter or margarine 1 lb onion, chopped 1 gallon clam juice 5 stalks celery, chopped 1/2" thick 1 lb potato, diced 1 tablespoon paprika 2 cups canned tomato puree 1 1/2 quarts chopped quahogs or 1 1/2 quarts clams 1 28oz can crushed tomatoes, undrained 2 cups vegetable or clam stock 1 teaspoon salt, or as needed 2 teaspoons ground black pepper to taste, I prefer coarse ground 1 tablespoon Old Bay Seasoning Directions: In a large stockpot, heat the salt pork until fat melts. Add butter, chopped onions and celery; cook over gentle heat until very soft. Add in clam juice, potatoes, seasonings, tomato puree, and stock; simmer until the potatoes are soft, about 15 min. Add in the semi chopped quahogs or clams. Simmer for an additional 10 minutes. Serve with these delicious RI Style Fried Clam Cakes and oyster crackers; enjoy! If you prefer a chowder the white thicker and creamier chowder, try my New England Clam Chowder ! It's another favorite staple of mine growing up! Notes: If you are not able to purchase clam juice, you can also use a vegetable stock, and add in clam boullion found in your local grocery stores. *Quahogs  (pronounced  KAW-HAWGS ) are the largest clam of clams! Sometimes weighing as much as half a pound or more. Round where I grew up, they're known as "Stuffie Clams" and it's for good reason—their large size makes them very easy to process for Stuffies or big pots of chowder. (Chow-Duh) if you were asking me to say it... LOL you know who you are! P, M, N, K, and J! PYCITHY - When you know you know 🙃😉🤣💜 Nutrition: Calories: 273 | Carbohydrates: 32g | Protein: 13g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 1278mg | Potassium: 960mg | Fiber: 3g | Sugar: 9g This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s).

Copycat Recipe - Lemony Garlic Aioli Included - CWT's addition " This recipe is best made with finely chopped clams, beer, eggs and buttermilk. Fried to perfection and oh so delicious. It's memories that make your mouth happy! Clam cakes! They’re just like crab cakes or fish cakes, only with clams, right? Oh no, my friend... If you think that, you would be terribly, tragically, absolutely WRONG. Because as much as I love crab cakes, a true Rhode Island style clam cake is so, so much more. (Think beignet, or donut hole. Only savory.) Crispy, golden brown on the outside, pillowy and light on the inside. Steam rises from the first bite. The slightest aroma of brine surrounds you. Tiny chunks of clam nestle themselves in the folds of the pillow, offering surprising bites of chewy meatiness as you down one of these little glories after another... after another.. and another... and .. well you get my point 🤤🤤 In my opinion NO region can boast mastery of the humble clam like New England. And within New England, it is Little Rhody that does it best. I have never seen clam cakes in any other place either from traveling or research. They are a masterpiece of street food. To me, they are why you arrive early and stood in the long line at my favorite little shack on the beach. When I was a kid, I was partial to gigantic plates of fried clams and scallops, clamcakes and chowder along with watermelon and sweet sugary doughboys... Those were the days! When I grew a little older, I lusted after clamcakes more... Had to get my fix every so often, dunk them in my chowder and devour them! They are to me the gateway foo d of Little Rhody, which i s the place I learned to forage and the place whose natural beauty I still hold nearest and dearest to my heart. As it happens, these are basically clam beignets. More clams than the typical fritter, cake flour instead of all-purpose, and a touch of maple syrup. Maple syrup? Trust me. You need it. It's the secret to its slight sweetness with the hearty clams and pillowy dough that surrounds them. Park, Grounds Area and Dining Hall Map 🦞 Shore Dinner Hall 🍋 S hore Dinning Hall Family Style Seating (Here... No-one was ever a stranger) ☺️ They did however open a restaurant years after the park closed... But it wasn't the same and has since closed it's doors once again. Since moving to the south of course I crave and miss my old stomping grounds food. So I had to get to work and turn my kitchen into a science lab. 🦪 Rocky Point Chowder House 🍉 🎢 Rocky Point Park 🎡 Picture credits go to the Cranston Herald My Mom used to make these clam cakes along with her famous family Red Chowder (a copycat version of the famous Rocky Point Park) in the summer months after the Shore Dinner Hall permanently closed down. She was able to adapt the recipe to be the closest to it that I have had. Of course over the years after my taste buds changed and became more sophistocated, I didn't dear touch the clam cake recipe,... there is nothing to fix or that could make it any better! I did however add to... Introducing a Lemony Garlic Aioli *See recipe below I have found a handful of people that are New England transplants and we chat now on a daily/weekly basis. (You know who you are 🙋🏻‍♀️ It feels good to find others you can relate to once you move out of your home state. I am hoping these recipes bring them a little comfort as it has me. Clam Cakes Servings – 8 Prep Time – 20 Minutes Cook Time – 15 Minute, batches Ingredients: Clam Cakes Canola or vegetable oil, for frying 3 eggs, beaten 1/2 cup buttermilk 1/2 cup clam broth or juice 1/2 cup cold beer, like hieneken or Sam Adam's 2 teaspoons maple syrup, your favorite will work great 1 1/2 cups chopped or ground clams or Quahogs, fresh, canned or frozen. Whichever you can get your hands on. 1 teaspoon salt 2 1/2 teaspoons baking powder 3 1/2 cups cake flour, or all-purpose flour, cake flour will be lighter and fluffier / AP flour will be slightly more dense and light. Tarter sauce, hot sauce or optional dipping remoulade below, for serving Lemony Garlic Aioli, optional 4 cloves garlic, finely grated, minced, or pressed 2 1/2 Tablespoons freshly squeezed lemon juice, 1 small lemon 1 teaspoon lemon zest 1 teaspoon Dijon or creole mustard 1 cup mayonnaise 1 teaspoon hot sauce, optional if you like it spicy Chives for sprinkling, finely chopped & optional 1 teaspoon paprika Pinch of cayenne, optional Directions: Lemony Garlic Aioli In a medium bowl mix together grated garlic cloves, paprika, cayenne (if using) , 1 1/2 tablespoons lemon juice, lemon zest and mustard together in a small bowl until combined. Let sit for 15 minutes for the flavors to meld. Whisk in mayonnaise until smooth. Taste and season with remainder tablespoon of lemon juice as needed. Sprinkle with chives to garnish and serve. *The aioli is better if left for a few hours to let the flavors meld while chilling. Serve cold and keep leftovers refrigerated for up to 10 days. Clam Cakes Heat the oil to 350°F. In a small bowl combine all try ingredients and mix well; set aside. In a separate large mixing bowl; (Beer set aside) combine all remaining wet ingredients; stir to combine. When your oil is hot, add the beer to the liquid ingredients and mix gently. Stir in the dry ingredients just until combined. The will slightly activate the baking powder for the fluffiness in your clam cakes. Lightly drop a tablespoon of batter into the hot oil at a time. Try not to splash yourself with the hot oil and do not crowd the pot. Let them sizzle for 30 seconds or so, then dislodge any that are stuck to the bottom with a chopstick or wooden skewer. Fry until golden brown on both sides, about 5 minutes. Drain on paper towels or clean paper bag (this is the best for catching grease and keeping them crisp) Serve immediately while hot with the optional remoulade, hot sauce and or tartar sauce for dipping. And beer... Lots of ice cold beer. Notes: *Quahogs  (pronounced  KAW-HAWGS ) are the largest clam of clams! Sometimes weighing as much as half a pound or more. Round where I grew up, they're known as "Stuffie Clams" and it's for good reason—their large size makes them very easy to process for Stuffies or big pots of chowder. (Chow-Duh) if you were asking me to say it... LOL you know who you are! P, M, N, K, and J! PYCITHY - When you know you know 🙃😉🤣💜 Nutrition: Calories: 253kcal | Carbohydrates: 44g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 65mg | Sodium: 425mg | Potassium: 237mg | Fiber: 1g | Sugar: 3g | Vitamin C: 1mg | Calcium: 93mg | Iron: 1mg This website is the project of an unpaid hobby,  fully maintained and supported by CWT. There are NO  paid affiliations, professional photographers, nutritionists or paid product reviews associated. CWT is not a certified artist, dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe at that given time. If calorie, macro counting and other nutritional values are important to you and your health, CWT recommends running the ingredients through your choice of nutritional calculator you prefer. Calories can and will vary depending on national brands used per recipe. Anything created by using CWT's recipes, or tutorials is fully the readers responsibility. CWT is not responsible or will be held liable for the outcome of the readers completed project or recipe(s).