This thick and frosty Orange Creamsicle Smoothie is a flavorful drink made with sweet oranges. The citrus-y vitamin C flavors make this smoothie taste like a sunny day in a cup. 

Orange slices are a childhood favorite snack, especially after school! How could I not incorporate childhood into this simply sweet smoothie? I absolutely love making traditional or favorite recipes, especially when I get to recreate them as an adult. This dairy free orange smoothie channels all the refreshing orange flavors!

Regular Orange Creamsicles never really taste like an orange, are filled with fake colors and flavors, and have a lot of sugar and carbs. This Healthy Orange Creamsicle fixes all those problems with real, wholesome ingredients you can throw into your blender at home.

Key Ingredients

Oranges: Ripe and fresh oranges provide the base flavor and sweetness for this easy smoothie.

Dates: Natural and healthier alternative to refined sugar, dates add a nice chewy texture and wholesome sweetness.

Orange zest: Grated orange zest gives a bright and citrusy flavor.

Vanilla extract: A small amount of vanilla extract enhances the taste of this dairy free smoothie.

Ice cubes: Make the smoothie thick and frosty while also helping to cool it down.

Orange juice: If you need more liquid to blend the smoothie, you can add a bit of orange juice for extra orange flavor. Freshly squeezed juice is the best kind to use.

Coconut milk: Creamy and subtly tropical, coconut milk adds a richness and creaminess to the smoothie.

Salt: A pinch of salt balances out the sweetness and brings out all the flavors.

Find the full printable recipe with specific measurements below.

How to make a Healthy Orange Creamsicle Smoothie

Step 1: Blend

Place all ingredients in a blender and blend until smooth.

Expert Tips:

• For a thicker and creamier smoothie, freeze the coconut milk in ice cube trays and use those with the regular ice cubes.
• Substitute coconut milk for cashew milk as the next best alternative.
• For more protein, slowly add in half a scoop of vanilla protein powder while blending for a well-blended addition of protein.
• Use a high-speed blender to make the smoothie as smooth and creamy as possible.
• Garnish the smoothie with a slice of orange or a sprinkle of zest for a fancy touch.
• Add some vanilla Greek yogurt or plain yogurt for an extra punch of protein and creaminess in this creamy orange smoothie. Keep in mind the smoothie won’t be dairy free with a dairy-based yogurt.

Recipe FAQs

Looking for more tasty smoothie recipes? Here are a couple of my favorites!

• With just 3 ingredients, you can make a quick Energy Smoothie!
• This Watermelon Smoothie with Strawberries is a sweet treat that’s great on the go!

More orange recipes

If you tried this Orange Creamsicle Smoothie or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!

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Healthy Dairy-Free Orange Creamsicle Smoothie

Citrusy smoothie sweetened with dates and with flavours of vanilla and coconut. It's dairy free, vegan and kid-friendly!

Course Breakfast, Drinks

Cuisine American, Asian

Allergy Dairy Free, Gluten Free, Nut Free, Sugar Free, Vegan, Vegetarian

Total Time 10 minutes minutes

Servings 4

Calories 287kcal

Author Marina Rizhkov

Equipment

• blender
• Serving cups

Ingredients

• 1 orange, peeled & sliced
• 3-4 Medjool dates, pitted, you can add more for a sweeter smoothie
• 2 tsp orange zest
• 1½ tsp vanilla extract
• 2-3 cups ice cubes, depending on how thick you like it
• 1 cup orange juice
• 1 can coconut milk, full fat
• 1 pinch salt

Instructions

• Place all ingredients in a blender and blend until smooth.
  1 orange,, 3-4 Medjool dates,, 2 tsp orange zest, 1½ tsp vanilla extract, 2-3 cups ice cubes,, 1 cup orange juice, 1 can coconut milk,, 1 pinch salt

Notes

Take this smoothie on the go or enjoy it as a quick and easy snack.

Nutrition

Calories: 287kcal | Carbohydrates: 27g | Protein: 3g | Fat: 21g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 29mg | Potassium: 523mg | Fiber: 2g | Sugar: 20g | Vitamin A: 229IU | Vitamin C: 51mg | Calcium: 54mg | Iron: 3mg

The post Healthy Dairy-Free Orange Creamsicle Smoothie appeared first on All We Eat.

If you don’t know what to make for a weeknight meal, I’ve got you covered. Stuffed peppers with rice are the ideal solution to a cooking slump. And this recipe is nothing boring! With simple ingredients and easy meal prep, you can have your own Slavic stuffed peppers.

Make chicken stuffed peppers with this amazing and filling recipe. Pair with a side dish of creamy mashed potatoes and you’ve got the ultimate comfort food full of flavor! Stuffed peppers are the perfect low carb main dish with both protein and veggies in the ingredients.

Key Ingredients

Bell peppers: Use the sweet mini bell peppers that come in different colors. Remember to clean them out, removing the seeds inside.

Vegetables: yellow onions (not sweet) and carrots (no need to peel if using organic)

Rice: For this specific recipe you can use any type of white rice you may have in your pantry.

Chicken: Use boneless-skinless ground dark meat, like boneless skinless chicken thighs. You can grind the meat yourself, or buy grounded dark meat.

Herbs: Sprinkle chopped fresh dill or parsley at the end before serving. If you don’t have fresh herbs, frozen will work as well.

Along with those ingredients, you will also need: salt, pepper, extra virgin olive oil for sautéing, and water.

Find the full printable recipe with specific measurements below.

How to make Chicken Stuffed Peppers with Rice

Step 1: Boil the rice

Boil rice in a little sauce pan with ½ cup of water.

Steps 2 & 3: Prepare the vegetables

Chop an onion and grate the carrots. Set aside.

Cut the tops off the bell peppers and clean them out.

Step 4: Make the chicken mixture

Grind boneless and skinless thighs with an onion. Add cooked rice, salt, pepper, and half of the tomato paste to the chicken. Mix until combined.

Step 5: Cook the vegetables

Heat extra virgin olive oil in a frying pan. Sauté the chopped onion and carrots, stir occasionally until onion begins to soften; about 3-4 minutes. Stir in the rest of the tomato paste and ¼ cup of water. Mix well and turn off the heat.

Steps 6 & 7: Assemble the stuffed peppers

Fill a medium-sized pot with water and bring to a boil.

Stuff the peppers with meat, dropping them in the boiled water. (The water must be hot, or the meat will fall apart). If you have meat left over, you can make meatballs and drop them into the boiled water with peppers.

Steps 8 and 9: Cook the peppers 

Carefully add the sautéed vegetables into the pot with peppers. Add water if necessary, should cover all the peppers (and meatballs if any).

Add salt and pepper to taste. Cover, and let simmer for 40-45 minutes.

Step 10: Garnish and enjoy

Turn off the heat, and sprinkle with a handful of chopped parsley.

Expert Tips

• Use organic tomato paste when possible.
• Serve with sour cream for a tasty topping or side!
• Make sure the water you put the stuffed bell peppers in is boiling, otherwise the meat will fall apart.
• If you have meat and rice stuffing left over but no bell peppers left, feel free to make meatballs from the meat and place them into the same pot to cook. This makes a super easy leftovers dish!
• Serve Russian stuffed peppers with mashed potatoes on the side.
• Put this recipe together in the winter months for a punch of vitamins in the veggies.
• Use other mini peppers if you’d like – mini red bell peppers or yellow ones work great too.

Equipment

• Although it’s not necessary, I cook these mini chicken stuffed bell peppers in a cast iron pot. If you prefer to grind your own meat, I suggest this meat grinder.

Variations

If you prefer beef over chicken, substitute for lean ground beef.

Recipe FAQs

Looking for more tasty veggie recipes? Here are some of my favorites:

• You can have this Chicken and Bell Peppers Rice Bowl with Spices for an easy lunch or dinner recipe.
• This Fresh and Healthy Quinoa Salad with a Simple Vinaigrette is perfect for when you need a quick dish. 

More pepper recipes

If you tried this Chicken Stuffed Peppers with Rice or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!

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Easy Chicken Stuffed Peppers with Rice

Packed with flavor, meat, and nutritional goodness! This side dish is sure to become a favorite at your dinner table.

Course Dinner, Lunch, Main Course

Cuisine Meat Dishes, Russian

Allergy Dairy Free, Gluten Free, Nut Free

Total Time 2 hours hours

Servings 10

Calories 147kcal

Author Marina Rizhkov

Equipment

• knife
• cutting board
• Soup pot
• grater
• skillet
• spatula

Ingredients

• 1 lb mini bell peppers, tops cut off, cleaned out
• 2 onions, chopped
• 2 carrots, grated
• ¼ cup rice, cooked (I use organic basmati)
• 1 lb chicken thighs, boneless & skinless
• salt, to taste
• pepper, to taste
• extra virgin olive oil
• 4 Tbsp tomato paste
• 1 handful fresh parsley, chopped
• water

Instructions

• Boil rice in a little sauce pan with ½ cup of water.
  ¼ cup rice,, water
  
• Chop an onion and grate the carrots. Set aside.
  2 onions,, 2 carrots,
  
• Cut the tops off the bell peppers and clean them out.
  1 lb mini bell peppers,
  
• Grind boneless and skinless thighs with an onion. Add cooked rice, salt, pepper, and half of the tomato paste to the chicken. Mix until combined.
  2 onions,, ¼ cup rice,, 1 lb chicken thighs,, salt,, pepper,, 4 Tbsp tomato paste
  
• Heat extra virgin olive oil in a frying pan. Sauté the chopped onion and carrots, stir occasionally until onion begins to soften; about 3-4 minutes. Stir in the rest of the tomato paste and ¼ cup of water. Mix well and turn off the heat.
  extra virgin olive oil, 4 Tbsp tomato paste, water
  
• Fill a medium-sized pot with water and bring to a boil.
  water
  
• Stuff the peppers with meat, dropping them in the boiled water. (The water must be hot, or the meat will fall apart). If you have meat left over, you can make meatballs and drop them into the boiled water with peppers.
  
• Carefully add the sautéed vegetables into the pot with peppers. Add water if necessary, should cover all the peppers (and meatballs if any).
  water
  
• Add salt and pepper to taste. Cover, and let simmer for 40-45 minutes.
  salt,, pepper,
  
• Turn off the heat, and sprinkle with a handful of chopped parsley.
  1 handful fresh parsley,
  

Notes

Although it’s not necessary, I cook these mini chicken stuffed bell peppers in a cast iron pot. If you would like to grind your own meat, I suggest this meat grinder.

Nutrition

Calories: 147kcal | Carbohydrates: 11g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 97mg | Potassium: 332mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3625IU | Vitamin C: 62mg | Calcium: 20mg | Iron: 1mg

The post Easy Chicken Stuffed Peppers with Rice appeared first on All We Eat.

I love one-pot meals. I will go out of my way to create recipes that will allow me to use only one pot. It just makes everything so much easier. I know it’s not possible for many recipes, but it certainly is for these chicken meatballs.

On top of that, this recipe makes a rich tomato sauce for the meatballs. A quick and easy tomato sauce that goes right into the same dish!

Tips on how to make these chicken meatballs

Use ground chicken thighs. Whenever you make meatballs, whether they’re turkey, beef, or chicken, you want meat that has some fat. Chicken thighs have a good amount of fat so they’ll hold up together. Also, they tend to be more flavorful.

Add a tablespoon of boiled rice. The stickiness of the rice helps to keep the meatballs from falling apart.

Season the meatballs. You could totally add in your own favorite spices and herbs in with the meatball ingredients. I chose to add in store-bought seasoning. Specifically, Trader Joe’s “seasoning” blend.

Fry your meatballs. I know some people like adding their formed meatballs directly into liquid and “boil” them. I prefer to shallow fry them first to get a beautiful golden-brown color all around. You can’t get that browning color if the meat just boils.

Use boiled water. When you add water to your pot, you want to use boiling water. Otherwise, the meatballs can fall apart.

This one-pot meal is absolutely delicious. But the best part? Once you’re done cooking, there is little cleaning up to do. Enjoy!

Key Ingredients

Chicken thighs are fresh and juicy, making a great chicken base to these homemade meatballs.

Onion adds flavor into any dish, infusing it with savory and aromatic qualities.

Salt, black pepper, chicken seasoning all add spice and flavor to this meatball recipe. (Any seasoning you like will work, I use the one from Trader Joe’s “Seasonings”)

Rice helps the chicken to meld together in balls, binding them together.

Tomato Sauce Ingredients:

Onion contributes to the tomato sauce with savory flavors. 

Carrots are rich in vitamin A, adding a subtle earthiness and sweetness to the sauce.

Tomato paste has a concentrated tomato flavor, creating the base to the tomato sauce.

Water, salt, and black pepper are necessary additions into the sauce to create the texture and flavors. 

Find the full printable recipe with specific measurements below.

How to make Chicken Meatballs with Tomato Sauce

For the Meatballs:

Step 1: Cook rice

Boil the white rice.

Step 2: Combine chicken mix

In a bowl mix the onion, chicken thighs, rice, chicken seasoning, salt, and pepper.

Step 3: Heat the oil

On a heated pan, add the extra virgin olive oil.

Step 4: Form and cook

Shape meat into balls and fry each side quickly, this is just to get that beautiful color around the meatballs.

Step 5: Set aside

Put the seared meatballs into a pot.

For the Sauce:

Step 1: Sauté veggies

In the same pan that was used for the meatballs, sauté grated onions and carrots.

Step 2: Add tomato paste

Add in tomato paste, stir and turn off heat.

Step 3: Boil water

Boil up some water in a kettle. It’s important the water is boiled and hot so the meatballs don’t fall apart.

Step 4: Add the water

Add water to the pot, just until it covers all the meatballs.

Step 5: Add the veggies

Add the onion and carrots that you have sautéed.

Step 6: Season

Salt and pepper to taste.

Step 7: Cook and serve

Turn heat on the lowest, cover with a lid and let it cook for 40 minutes. Serve with meatballs and mashed potatoes!

Expert Tips

• Taste the sauce before covering and adjust the salt and pepper to taste. 
• Handle the meatball mixture gently when shaping to avoid compacting it too much, leading to a tender result.
• Mix 1 minced garlic clove into the meatball mixture for extra garlic flavor in the meat! Or, add it into the sautéing veggies.
• For extra flavor, substitute the boiled water for hot chicken broth. Be sure to heat it up in advance so the meatballs cook as described. The flavor profile and nutrition information will vary.
• Serve with mashed potatoes or pasta for the perfect well-rounded dinner.
• Garnish with chopped fresh herbs for the perfect presentation and topping!

Recipe FAQs

Enjoyed this meal? Here are some more favorites:

• This Crispy Tofu Salad has a Creamy Tahini Dressing that you can add to so many salads!
• A Simple Butter Stuffed Chicken Breast fills you up with protein! It’s one of my favorite dinner recipes.

More chicken recipes

If you tried these Chicken Meatballs with Tomato Sauce or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!

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Simple Chicken Meatballs with an Easy Tomato Sauce

Seared chicken meatballs and then cooked in tomato sauce.

Course Dinner, Lunch, Side Dish

Cuisine Meat Dishes, Russian

Allergy Dairy Free, Gluten Free, Nut Free

Total Time 1 hour hour 20 minutes minutes

Servings 5

Calories 259kcal

Author Marina Rizhkov

Equipment

• grater
• Meat grinder
• knife
• cutting board
• Pot
• skillet

Ingredients

• 1 lb chicken thighs, grated
• 1 onion, grated
• salt, to taste
• black pepper, to taste
• chicken seasoning, to taste
• 1 Tbsp rice, cooked
• 1 Tbsp extra virgin olive oil

Easy Tomato Sauce

• 1 onion, diced
• 1-2 carrots, grated
• 1 Tbsp tomato paste
• water
• salt, to taste
• black pepper, to taste

Instructions

For the Meatballs:

• Boil the white rice.
  1 Tbsp rice,
  
• In a bowl mix the onion, chicken thighs, rice, chicken seasoning, salt, and pepper.
  1 lb chicken thighs,, salt,, black pepper,, chicken seasoning,, 1 Tbsp rice,, 1 onion,
  
• On a heated pan, add the extra virgin olive oil.
  1 Tbsp extra virgin olive oil
• Shape meat into balls and fry each side quickly, this is just to get that beautiful color around the meatballs.
  
• Put the seared meatballs into a pot.
  

For the Sauce:

• In the same pan that was used for the meatballs, sauté grated onions and carrots.
  1-2 carrots,, 1 onion,
  
• Add in tomato paste, stir and turn off heat.
  1 Tbsp tomato paste
• Boil up some water in a kettle. It’s important the water is boiled and hot so the meatballs don’t fall apart.
  water
• Add water to the pot, just until it covers all the meatballs.
  
• Add the onion and carrots that you have sautéed.
  
• Salt and pepper to taste.
  salt,, black pepper,
• Turn heat on the lowest, cover with a lid and let it cook for 40 minutes. Serve with meatballs and mashed potatoes!
  

Notes

Season the meatballs. You could totally add in your own favorite spices and herbs. I chose to add in store-bought seasoning. Specifically, Trader Joe’s “seasoning” blend.

Nutrition

Calories: 259kcal | Carbohydrates: 8g | Protein: 16g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 89mg | Sodium: 106mg | Potassium: 325mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2159IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 1mg

The post Simple Chicken Meatballs with an Easy Tomato Sauce appeared first on All We Eat.

French Fries. I could write a book about them! They are ridiculously amazing and embarrassingly addictive. And quite honestly, I don’t know how to control myself around them.

And for that, I’ve got the perfect solution: homemade french fries. Don’t worry – these aren’t those sad and bland french fries. Nope, these bad boys are full of flavor, are perfectly crisp on the outside, and deliciously soft on the inside. With this homemade version, you won’t feel too bad chowing down on a second plate, or third.

After you season your fries, you’ll place them on a baking sheet and bake for 30-40 minutes. No frying here, and I promise you won’t miss it either. These are just as good, if not better.

I hope you enjoy these easy, homemade french fries. I warn you that these might be requested quite often!

Key Ingredients

Potatoes! Get some medium-sized potatoes to cut into strips. I recommend using Yukon gold potatoes or red potatoes for best results.

Olive oil. Olive oil adds antioxidants to your oven baked fries. It also adds a depth of flavor and helps you achieve a crispy texture.

Garlic salt. It makes all the difference. Trust me. This will take your ordinary french fries on to a whole other level.

Italian seasoning. Again, for added flavor. These homemade fries are anything but bland.

Black pepper. No french fry is complete with a touch of ground black pepper.

Paprika. This is optional. But I enjoy the slightly sweet, slightly spicy kick.

Find the full printable recipe with specific measurements below.

How to make Fresh French Fries at Home

Step 1: Prep the potatoes

Wash and dry 5 medium potatoes.

Step 2: Cut and soak

Use a sharp knife to cut potatoes in long thin strips. Place potato strips into a medium-sized bowl, add cold water just to cover the potatoes, and let them stand for 20 minutes.

Step 3: Drain and dry

In 20 minutes drain the potatoes, place them onto a clean kitchen towel, and let them dry.

Step 4: Season

Put the potatoes back into the clean bowl. Add olive oil, Italian seasoning, garlic salt, black pepper, and paprika (if using). Mix well with a spoon trying not to break the potato strips.

Step 5: Prepare to bake

Line a baking sheet with parchment paper and put the seasoned potato strips on the sheet in a single layer.

Step 6: Bake

Bake at 425 F for 30-40 minutes, depending on the thickness of your fries.

Step 7: Serve

As soon as the potato strips start browning on the edges and become crispy on the outside, the fries are ready! They will be soft inside. Take them out of the oven, and serve hot. They lose their crispness as they cool down.

Expert Tips:

• Serve Immediately: Enjoy these french fries straight from the oven, as they tend to lose crispness as they cool.
• Arrange the potato strips in a single layer on the baking sheet to prevent overcrowding. This ensures crispness.
• Spice up these baked french fries with cajun seasoning or a homemade spice blend of your choosing. Feel free to use smoked paprika, cayenne pepper, fries seasoning, or chili powder for extra spice!
• Chop the fries with a french fry cutter to make the prep easier. If you cut the shape like steak fries, give them more time to roast, keep an eye on the oven.
• If you have no garlic salt, salt and pepper with garlic powder or a seasoning salt work perfectly as a substitute.
• Sprinkle these fries with grated parmesan cheese for serving!

Recipe FAQs

Here are some dishes you can make to pair with these fresh fries:

• These Vegan Crispy Sweet Potato Patties (Gluten Free) make a natural vegan hamburger alternative!
• Quick Baked Marinated Montreal Chicken is a classic protein to have with a side dish of fries! This is one of the best easy recipes you can make with fries.

More potato recipes

If you tried this Homemade French Fries or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!

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Fresh from the Oven Homemade French Fries

Homemade french fries are made with the freshest and best ingredients.

Course Dinner, Lunch, Side Dish

Cuisine American

Allergy Dairy Free, Gluten Free, Nut Free, Vegan, Vegetarian

Total Time 1 hour hour 10 minutes minutes

Servings 8

Calories 114kcal

Author Marina Rizhkov

Equipment

• knife
• cutting board
• baking sheet
• Oven mitt

Ingredients

• 4-5 medium potatoes, cut into strips
• 2 Tbsp extra virgin olive oil
• 1 tsp Italian seasoning
• 2 tsp garlic salt
• ½ tsp ground black pepper
• 1 tsp paprika, optional

Instructions

• Wash and dry 5 medium potatoes.
  4-5 medium potatoes,
  
• Use a sharp knife to cut potatoes in long thin strips. Place potato strips into a medium-sized bowl, add cold water just to cover the potatoes, and let them stand for 20 minutes.
  2 Tbsp extra virgin olive oil
  
• In 20 minutes drain the potatoes, place them onto a clean kitchen towel, and let them dry.
  
• Put the potatoes back into the clean bowl. Add olive oil, Italian seasoning, garlic salt, black pepper, and paprika (if using). Mix well with a spoon trying not to break the potato strips.
  2 Tbsp extra virgin olive oil, 1 tsp Italian seasoning, 2 tsp garlic salt, ½ tsp ground black pepper, 1 tsp paprika,
  
• Line a baking sheet with parchment paper and put the seasoned potato strips on the sheet in a single layer.
  
• Bake at 425 F for 30-40 minutes, depending on the thickness of your fries.
• As soon as the potato strips start browning on the edges and become crispy on the outside, the fries are ready! They will be soft inside. Take them out of the oven, and serve hot. They lose their crispness as they cool down.
  

Notes

Serve Immediately: Enjoy these french fries straight from the oven, as they tend to lose crispness as they cool.

Nutrition

Calories: 114kcal | Carbohydrates: 19g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 588mg | Potassium: 455mg | Fiber: 2g | Sugar: 1g | Vitamin A: 26IU | Vitamin C: 22mg | Calcium: 18mg | Iron: 1mg

The post Fresh from the Oven Homemade French Fries appeared first on All We Eat.

This banana protein shake has vanilla protein powder, frozen bananas, cinnamon, nutmeg, and cashew butter. Not only is this breakfast smoothie ridiculously delicious, it was also healthy.

It was a tall glass of banana bread protein smoothie. It was cold, without adding ice. Ripe bananas make it sweet, and it was so flavorful. This quick and easy smoothie was like having a giant slice of banana bread, in liquid form.

All the ingredients in this simple banana smoothie recipe come together easily. Frozen bananas make smoothies so creamy! And you don’t get the watered-down taste after a few minutes like usual. You get to skip adding the ice!

This banana bread protein smoothie is absolutely delicious! You’ll love everything about it!

Key Ingredients

Frozen bananas. Frozen bananas are an absolute game-changer. Especially when adding them into smoothies.

Non-dairy milk. I like using almond milk, but you can add your favorite non-dairy milk!

Cashew butter. Cashew butter is high in protein and is satiating. It also pairs well with bananas and has a delicious flavor.

Maple syrup. For added sweetness.

Cinnamon and nutmeg. Both of these spices give the smoothie its tasty banana bread flavor. 

A scoop of your favorite vanilla protein powder. Perfect for those after-workout treats.

Find the full printable recipe with specific measurements below.

How to make a Banana Bread Protein Smoothie

Step 1: Combine and blend

Add all ingredients to a blender and blend until smooth.

Expert Tips:

• Cut bananas into chunks before freezing, making it easier for your blender to process them.
• For a thicker consistency, include a handful of ice cubes in the blender.
• If you use regular protein powder, add a light sprinkle of vanilla extract for the vanilla flavor!
• Feel free to substitute the almond milk for coconut milk or another dairy free milk. Keep in mind that this will change the nutrition facts.
• For lower sugar content in this smoothie, use unsweetened almond milk.
• Consider adding spinach, chia seeds, another nut butter, or a scoop of Greek yogurt for extra nutrients and texture.
• Make this sweet smoothie for a post-workout snack to fuel your body with protein!
• Use ground cinnamon in this smoothie or a pumpkin pie spice mix for the flavor.

Recipe FAQs

Check out these other easy recipes from the blog:

• Gluten-Free Brownies with Ganache are a delicious and sweet gluten free treat you can make right at home!
• A Creamy Cucumber and Radish Salad is a simple recipe you can make! Loaded with protein, vitamins, and minerals!

More banana recipes

If you tried this Banana Bread Protein Smoothie or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!

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Banana Bread Protein Smoothie

A banana bread-inspired smoothie that's creamy, nutty, packed with additional protein, and all in one cup!

Course Breakfast, brunch, Drinks

Cuisine American

Allergy Dairy Free, Gluten Free, Vegan, Vegetarian

Total Time 5 minutes minutes

Servings 3

Calories 191kcal

Author Marina Rizhkov

Equipment

• blender
• measuring spoons
• measuring cups

Ingredients

• 2½ cups almond milk
• 2 medium bananas, frozen
• ½ tsp cinnamon
• 1 pinch ground nutmeg
• 1 Tbsp maple syrup
• 1 Tbsp cashew butter
• 1 scoop vanilla protein powder
• 1 pinch salt

Instructions

• Add all ingredients to a blender and blend until smooth.
  2½ cups almond milk, 2 medium bananas,, ½ tsp cinnamon, 1 pinch ground nutmeg, 1 Tbsp maple syrup, 1 Tbsp cashew butter, 1 scoop vanilla protein powder, 1 pinch salt

Notes

If you choose to use fresh bananas, Incorporate some ice to make the smoothie cold and creamy.

Nutrition

Calories: 191kcal | Carbohydrates: 27g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 21mg | Sodium: 312mg | Potassium: 370mg | Fiber: 3g | Sugar: 14g | Vitamin A: 52IU | Vitamin C: 7mg | Calcium: 319mg | Iron: 1mg

The post Easy Banana Bread Protein Smoothie appeared first on All We Eat.

When my house smells like freshly baked bread, I feel successful. It doesn’t take that much time to bake! This delicious whole wheat bread recipe reduces grocery trips and spending. Additionally, practice makes a perfect baker!

We sweeten this recipe with honey. Combining wheat flour and white flour creates the perfect whole wheat bread. This bread dough has the perfect balance of vital wheat gluten with soft slices, perfect served warm!

Make sandwiches, croutons, and even French toast with this bread. It’s amazing and great to have on hand!

Key Ingredients

Warm water activates the yeast, initiating the gluten development for this bread.

Yeast causes the dough to rise to make a nice loaf of bread!

Sugar adds flavor and makes the crust of this bread nice and brown! It feeds the yeast to make the bread rise, too.

Honey adds moisture to bread recipes and makes sure that it has a tender crumb.

Butter gives a soft and buttery flavor to this bread.

Salt provides more than just flavor balance. It also strengthens the gluten structure of bread!

Unbleached all-purpose flour gives the bread body and structure.

Bran flakes give your body fiber, nutrients, and add a subtle nutty flavor.

Whole wheat flour makes the bread more dense.

Find the full printable recipe with specific measurements below.

How to Bake Whole Wheat Bread

Make the starter:

In the bread machine pan, combine water, sugar, flour, and yeast. Stir to dissolve. Let it rest at room temperature for 30 minutes.

Make the dough:

Step 1: Add dough ingredients to the starter

After 30 minutes, add the dough ingredients to the starter: water, honey, melted butter, salt, white flour, bran flakes, and whole wheat flour. Stir with a wooden spoon.

Step 2: Set to “dough”

Set your bread machine to the dough setting. Mine usually take 2 hours and 20 minutes.

Step 3: Form the dough

After the dough has risen, form the dough into a smooth ball.

Step 4: Transfer and rest

Place the dough into a baking pan or form into a loaf shape (free form, or use a loaf pan) and cover with a warm damp cloth. Let rest for 30-40 minutes.

Step 5: Preheat the oven

Preheat the oven to 380° F.

Step 6: Score

Score the loaf with a sharp knife.

Step 7: Prepare to bake

Sprinkle some water and place in the pre-heated oven.

Step 8: Bake and cool

Bake for 40 minutes or until the crust is golden brown. Remove the bread from the oven and from the pan. Let cool for about 30 minutes, then enjoy.

Expert Tips:

• Ensure you fully preheat the oven before baking the loaf. This way, the bread bakes all the way.
• Let the freshly baked bread rest for at least 30 minutes before slicing. This allows the crumb to set, making slicing and serving easier.
• Feel free to use bread flour instead of all-purpose flour. It’s a great way to add more structure to your bread.
• Keep a close eye on the bread while baking. Different oven temperatures can vary. Monitor the crust’s color and use a toothpick test to make sure the interior is fully baked.
• Whole wheat bread has more of certain nutrients than white bread does!
• Honey adds an important flavor to this bread. Maple syrup or agave don’t make good substitutes.
• Using regular active dry yeast is vital in this homemade bread recipe. Do not use instant yeast.
• While it’s not necessary, you can use olive oil or parchment paper in the loaf pan for easy removal.

Recipe FAQs

This homemade bread is perfect to have with these recipes:

• You can make The Best Grilled Cheese Sandwich right at home!
• Hearty Beef Soup Kharcho is a great soup to serve with this whole wheat bread.

More baked goods

If you tried this Homemade Whole Wheat Bread or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!

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How to Bake Whole Wheat Bread at Home

Making homemade bread is made easy with a bread machine. This recipe is sweetened with honey and combines wheat flour and white flour to make the perfect whole wheat bread.

Cuisine American, Breads, Russian

Allergy Nut Free, Vegetarian

Total Time 4 hours hours 35 minutes minutes

Servings 10

Calories 225kcal

Author Marina Rizhkov

Equipment

• Bread machine
• Wooden spoon
• Loaf pan
• knife

Ingredients

• ¼ cup warm water
• 1 tsp yeast
• 1 Tbsp flour
• ½ tsp sugar
• 1¼ cup warm water
• 2 Tbsp honey
• 3 Tbsp butter, melted
• 1 tsp salt
• 3½ cups unbleached white flour
• 1 Tbsp bran flakes
• ¼ cup whole wheat flour

Instructions

Make the starter:

• In the bread machine pan, combine water, sugar, flour, and yeast. Stir to dissolve. Let it rest at room temperature for 30 minutes.
  ¼ cup warm water, 1 Tbsp flour, ½ tsp sugar, 1 tsp yeast
  

Make the dough:

• After 30 minutes, add the dough ingredients to the starter: water, honey, melted butter, salt, white flour, bran flakes, and whole wheat flour. Stir with a wooden spoon.
  1¼ cup warm water, 2 Tbsp honey, 3 Tbsp butter,, 1 tsp salt, 3½ cups unbleached white flour, 1 Tbsp bran flakes, ¼ cup whole wheat flour
  
• Set your bread machine to the dough setting. Mine usually take 2 hours and 20 minutes.
  
• After the dough has risen, form the dough into a smooth ball.
  
• Place the dough into a baking pan or form into a loaf shape (free form, or use a loaf pan) and cover with a warm damp cloth. Let rest for 30-40 minutes.
  
• Preheat the oven to 380° F.
• Score the loaf with a sharp knife.
  
• Sprinkle some water and place in the pre-heated oven.
• Bake for 40 minutes or until the crust is golden brown. Remove the bread from the oven and from the pan. Let cool for about 30 minutes, then enjoy.
  

Notes

Make grilled cheese sandwiches with this delicious whole wheat bread!

Nutrition

Calories: 225kcal | Carbohydrates: 41g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 271mg | Potassium: 81mg | Fiber: 2g | Sugar: 4g | Vitamin A: 142IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 3mg

The post How to Bake Whole Wheat Bread at Home appeared first on All We Eat.

This recipe is one that I have loved since I was a little girl. Sometimes, we outgrow the things we once loved in our childhood – but that’s not the case here. I am just as obsessed with this recipe now as I was in my childhood. Cookie wells filled with the tastiest traditional filling has my mouth watering.

These oreshki cookies are a delicious homemade dessert! Oreshki make a great treat. New neighbors? They make a lovely food gift.

Walnut shell-shaped tender dough is filled with only the best filling: a high quality dulce de leche cream! You can’t find these delicious baked goods in a grocery store.

What Are Oreshki?

An iconic Russian treat, oreshki are favorite traditional cookies loved by young and old alike. We enjoy them around the holidays and make any gathering just a little bit sweeter. Oreshki consists of two different components – the cookie part and the filling part.

The cookie is similar to a shortbread cookie recipe. We make it from eggs, butter, sugar, flour, baking soda, corn starch, and lemon.

The result is sweet cookies that hold their form but are so soft, they melt in your mouth. The filling is dulce de leche. The combination of both is just out-of-this-world amazing, you guys! There’s no need to preheat the oven or prepare a baking sheet with parchment paper- the walnut maker takes care of all that work!

We already have so much to love with these cookies!

But I haven’t even told you the best part. The cookies have the shape of walnuts! They are absolutely adorable and stir up a lot of fun. If you’re looking for a new winter cookie to share with friends and family, this is the one!

You’ll need a special mold to make the cookie shells. With that, my homemade dulce de leche recipe to create the center filling. The simple ingredients here make a treat that’s perfect for special occasions and holiday parties.

To make oreshki, you might need some special equipment:

An oreshki mold is not hard to come by, but there’s many different cookie mold options out there. Sometimes they’re in an oreshki skillet form, or as an oven mold. Whether you buy an oreshki griddle or a pan, you can make these traditional crisp cookies easily at home!

I hope you try this and enjoy this oreshki recipe just as much as I do!

Key Ingredients

• eggs
• sugar
• butter
• baking soda
• flour
• half a lemon
• corn starch

Dulce de Leche Recipe for Dulce de Leche (homemade caramel)

Find the full printable recipe with specific measurements below.

How to make Simple Walnut Cookies

Step 1: Melt the butter

Melt unsalted butter in the microwave or on the stove.

Step 2: Combine eggs and sugar

In a bowl, whisk together the eggs and sugar, then whisk in the melted butter.

Step 3: Combine lemon and baking soda

In a separate small dish, juice the lemon and add the baking soda. Let it foam then add into the bowl with eggs and sugar.

Step 4: Add the flour

Add the flour and cornstarch to the bowl. Mix everything with a spoon until well combined. The dough should not be super runny.

Step 5: Heat the cookie maker

Heat the walnut cookie maker. Once it’s ready, place ¼ teaspoon of the dough into the shells and close the machine.

Step 6: Cook and cool

It will take about a minute for them to cook and be golden. Once finished, take each nut out and place onto a cutting board or counter for quick cooling. If there is too much dough around the walnuts, cut off the extra.

Step 7: Set aside

Place the cooled nut half into a bowl as you finish the rest of the batter.

Step 8: Fill and assemble

Fill each nut with the cooked dulce de leche and bring two halves together to make a whole. Enjoy!

Expert Tips:

• When putting the two halves together, align them nicely to make a good-looking and well-made walnut-shaped treat.
• Quickly cool the cookies after removing them from the nut maker to maintain their shape and prevent overcooking.
• Preheat the nut maker adequately. Use approximately ¼ teaspoon of dough for each walnut-shaped cookie to make sure they cook evenly.
• Sprinkle the cookies with powdered sugar when serving for super simple presentation.
• Mix in some finely chopped walnuts into the dulce de leche filling to add a touch of crunch to these dulce de leche cookies!
• Feel free to flavor your dulce de leche with sea salt for a salted touch to these sweet cookies.

Recipe FAQs

I hope you loved these perfect treats! Here are some more tasty desserts you’ll enjoy:

• 4 Ingredient Gluten-Free White Chocolate Rice Puffs Clusters are a delicious and sweet make-ahead dessert perfect for the whole family!
• The Best Crunchy and Sweet No-Bake Chocolate Salami makes for a delicious Slavic dessert that will fly off the table.
• Make a Gluten-Free Quick and Easy Apple Crisp for the fall and winter seasons, the perfect Thanksgiving dessert.

More sweet recipes

If you tried these Walnut Cookies with Dulce de Leche or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!

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Simple Walnut Cookies with Dulce de Leche (Oreshki)

Walnut cookies are the perfect little dessert to bring to parties and it's filled with the easiest filling to make!

Course Desserts

Cuisine Russian

Allergy Vegetarian

Total Time 2 hours hours

Servings 25

Calories 141kcal

Author Marina Rizhkov

Equipment

• small bowl
• whisk
• mixing bowl
• cutting board
• knife
• measuring spoons
• Salad servers

Ingredients

• 3 eggs
• 1 cup sugar
• 16 Tbsp unsalted butter, 1 cup
• ½ tsp baking soda
• ½ lemon, juiced
• 1 cup all purpose flour, unbleached
• 1 cup corn starch
• 1 can dulce de leche, cooked

Instructions

• Melt unsalted butter in the microwave or on the stove.
  16 Tbsp unsalted butter,
  
• In a bowl, whisk together the eggs and sugar, then whisk in the melted butter.
  3 eggs, 1 cup sugar
  
• In a separate small dish, juice the lemon and add the baking soda. Let it foam then add into the bowl with eggs and sugar.
  ½ lemon,, ½ tsp baking soda
  
• Add the flour and cornstarch to the bowl. Mix everything with a spoon until well combined. The dough should not be super runny.
  1 cup all purpose flour,, 1 cup corn starch
  
• Heat the walnut cookie maker. Once it's ready, place ¼ teaspoon of the dough into the shells and close the machine.
  
• It will take about a minute for them to cook and be golden. Once finished, take each nut out and place onto a cutting board or counter for quick cooling. If there is too much dough around the walnuts, cut off the extra.
  
• Place the cooled nut half into a bowl as you finish the rest of the batter.
  
• Fill each nut with the cooked dulce de leche and bring two halves together to make a whole. Enjoy!
  1 can dulce de leche,
  

Notes

• An oreshki mold is not hard to come by, but there’s many different cookie mold options out there. Sometimes they’re in an oreshki skillet form, or as an oven mold. 
• Electrical walnut maker is what I have been using now, they are much easier to work with and turn out great. 

 

Nutrition

Calories: 141kcal | Carbohydrates: 17g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 31mg | Potassium: 18mg | Fiber: 1g | Sugar: 8g | Vitamin A: 253IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

The post Simple Walnut Cookies with Dulce de Leche (Oreshki) appeared first on All We Eat.

Peach mousse with a cake base is the perfect combination of baked sweets and creamy, fruity mousse. It has balance and harmony along with flavor differences that wouldn’t work in any other cake but this Peach Mousse! No need to run to the farmer’s market or grocery store to buy some juicy peaches. In fact, I recommend using canned ones for this delicious cake.

The fruity flavor won’t be different. In fact, using canned peaches makes this the perfect summer dessert, winter treat, and fall indulgence. That means it’s perfect for all seasons, any weeknight dessert, or special occasions.

The chocolate drizzle atop this cake makes for the most delicious topping. Combine fruits, a baked cake layer, and chocolate for the perfect cake trifecta!

Here’s why this is the perfect cake:

It’s super versatile! This mousse is bright because of the Jello, but you can use any flavor, not just peach or apricot. If you use a different flavor, the cake will no longer be the orange color and will taste a bit different, but still good. It may not be the most important thing in this cake, but it’s nice to create a matching flavor with the canned sweet peaches.

You can use cake mix in place of baking your own cake layer. I recommend vanilla cake batter so it’s milder. However, if you prefer simplicity, you have the option to keep it as it is. Also, no need for a stand mixer – a hand mixer works great!

You can make the layers ahead of time. Make the whole cake ahead of time, or create the layers separately and then put them together. This light and fluffy peach mousse cake is delicious the next day, or even in two days.

Key Ingredients

Eggs start the cake layer for texture.

Sugar sweetens up that bottom cake layer in this peach dessert.

Baking powder is added to baked goods to create a light and airy texture.

Flour is for the cake layer, creating structure.

Peaches (in juice) are in this simple dessert for flavor. I don’t recommend using fresh peaches, you can use ripe canned peaches.

Jello (apricot or peach flavored) is for the creamy mousse layer. In a couple of easy steps, it creates the structure for this perfect peach cake. It also adds a sweet peach flavor.

Whipping cream is to add sweetness to this creamy dessert, for the mousse base.

Chocolate chips: to melt down to drizzle on top of this cake!

Unsalted butter to melt with the chocolate chips, to make them more runny.

Find the full printable recipe with specific measurements below.

How to make a Peach Mousse Cake at Home:

For the cake:

Step 1: Preheat

Preheat the oven to 350 F.

Step 2: Beat eggs and sugar

With a hand mixer, beat together the eggs and sugar for 1 minute.

Step 3: Add baking powder

Add in the baking powder; beat for 1 more minute.

Step 4: Add flour, transfer, and bake

On the lowest speed, add in the flour. Pour batter into a nonstick cake pan and transfer to the oven for 20-25 minutes.

Step 5: Cool

Let it cool down.

For the mousse:

Step 1: Separate the peaches

Separate juice and peaches from the can.

Step 2: Mix jello and juice

In a microwave safe bowl, mix peach jello with the peach juice.

Step 3: Microwave

Transfer to the microwave for 3 minutes, mixing after each minute.

Step 4: Whip the cream

With a hand mixer, beat whipping cream.

Step 5: Add jello into the whipped cream

While beating, slowly pour the jello mixture into the whipped cream. Continue beating until the mix can form stiff peaks.

Step 6: Make a simple syrup

Mix the water and sugar in a small bowl. Pour evenly on top of the sponge cake using a spoon. This will help make the cake moist.

Step 7: Frost the cake

Spread the mousse on top of the sponge cake. Put the cake in the fridge for 10-15 minutes.

Step 8: Make the chocolate glaze

While the cake is in the fridge, make the chocolate glaze by melting the unsalted butter.

Step 9: Stir in the chocolate

Stir in the chocolate chips right away and mix until melted.

Step 10: Finish decorating

Pour the chocolate glaze over the cake.

Step 11: Garnish and enjoy

Finish off by decorating the cake with some peach slices. Now that it’s all ready, slice the cake and enjoy!

Expert Tips:

• Ensure the chocolate glaze is at the right temperature before pouring for a smooth and even coating.
• Serve the cake chilled for the best taste and texture.
• Consider adding a hint of pure vanilla extract or almond extract to enhance the overall flavor profile of the cake.
• If you use vanilla cake batter or cake mix, keep in mind that adding different ingredients will change the taste and nutritional content.
• If you have fresh fruit (especially peaches) on hand, use them for decor or garnish atop the cake!
• Some home cooks prefer cake flour for cake recipes. Feel free to incorporate it instead of all purpose flour!

Recipe FAQs

Other tasty cake recipes:

• This Gluten Free Plum Cake turns out moist and soft every time!
• You can make this Honey Pecan Cake Recipe, it’s a perfectly sweet dessert.

More peach recipes

If you tried this Peach Mousse Cake or any other recipe on my website, please leave a 🌟 star rating and leave your 📝 comments below. I love hearing from you!

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The Best Easy Peach Mousse Cake

Your guests will be thinking you spent hours in the kitchen, but it's so easy to make this peach tasty and delicious peach mousse cake.

Course Desserts

Cuisine Russian

Allergy Nut Free, Vegetarian

Total Time 1 hour hour 15 minutes minutes

Servings 12

Calories 307kcal

Author Marina Rizhkov

Equipment

• bowl
• hand mixer
• Cake spatula
• Oven mitt

Ingredients

• 3 eggs
• 1 cup sugar
• 1 tsp baking powder
• ½ cup flour
• 1 can peaches, in juice
• 3 oz Jello, 1 package, apricot or peach flavor
• 16 oz whipping cream
• ¼ cup chocolate chips
• 3 Tbsp unsalted butter
• ½ cup water
• 1 tsp sugar

Instructions

For the cake:

• Preheat the oven to 350 F.
• With a hand mixer, beat together the eggs and sugar for 1 minute.
  3 eggs, 1 cup sugar
  
• Add in the baking powder; beat for 1 more minute.
  1 tsp baking powder
  
• On the lowest speed, add in the flour. Pour batter into a nonstick cake pan and transfer to the oven for 20-25 minutes.
  ½ cup flour
  
• Let it cool down.
  

For the mousse:

• Separate juice and peaches from the can.
  1 can peaches,
• In a microwave safe bowl, mix peach jello with the peach juice.
  3 oz Jello,
• Transfer to the microwave for 3 minutes, mixing after each minute.
  
• With a hand mixer, beat whipping cream.
  16 oz whipping cream
• While beating, slowly pour the jello mixture into the whipped cream. Continue beating until the mix can form stiff peaks.
  
• Mix the water and sugar in a small bowl. Pour evenly on top of the sponge cake using a spoon. This will help make the cake moist.
  ½ cup water, 1 tsp sugar
  
• Spread the mousse on top of the sponge cake. Put the cake in the fridge for 10-15 minutes.
  
• While the cake is in the fridge, make the chocolate glaze by melting the unsalted butter.
  3 Tbsp unsalted butter
• Stir in the chocolate chips right away and mix until melted.
  ¼ cup chocolate chips
  
• Pour the chocolate glaze over the cake.
• Finish off by decorating the cake with some peach slices. Now that it's all ready, slice the cake and enjoy!
  

Notes

Wait until the ganache is entirely cooled before pouring or drizzling over the top of the cake.

Nutrition

Calories: 307kcal | Carbohydrates: 33g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 100mg | Potassium: 102mg | Fiber: 1g | Sugar: 28g | Vitamin A: 820IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 1mg

The post The Best Easy Peach Mousse Cake appeared first on All We Eat.

If you ever visit a true Russian grandma, she sure will have some piroshki filled with meat, or maybe another filling. My favorite filling is definitely with meat- they are simply amazing! Soft yeast dough you can easily make in a bread machine, then filled with ground lean meat and onion mixture. Then, fry until golden.

These hand pies have graced my plate more than once in my childhood. Almost every true Slavic grandma serves these, and honestly they’re one of the best Russian foods. Dough with a meat filling is a common combination! There are so many different forms: but piroshki are the best.

The meat in this piroshki recipe is ground chicken. To make the cooking process easier, sauté the meat beforehand and then add it in later. Feel free to do this step ahead of time, or while the dough ball is resting and rising. Home cooking is best when you can multitask.

These piroshki make the perfect midday snack or even as a side to any meal. You can make sweet piroshki, filling them with jam. There’s savory options like this chicken filling, ground beef, potato, or braised cabbage.

Key Ingredients

Piroshki are a comfort food that come with many different fillings. Sometimes I make them with braised cabbage or mashed potato, but I prefer meat-filled piroshki.

To make a meat filling for piroshki you will need:

Chicken: Use boneless and skinless thighs, ground meat. The meat will not be as dry as if you use chicken breast.

Onion: Yellow and chopped.

Butter: Unsalted

And salt and pepper for flavor.

Don’t forget the dough:

To make it, you will need:

• milk
• yeast
• sour cream
• unsalted butter
• sugar
• salt
• egg
• baking soda
• lemon juice
• all-purpose flour
• olive oil

Find the full printable recipe with specific measurements below.

How to make Classic Piroshki with a Simple Meat Filling

Prep the dough

Option 1: Put ingredients in a bread machine and choose “DOUGH”. Let it make the dough. (Afterwards, check if the dough is too runny after the machine has mixed, and adjust the flour.)

Option 2: You can prep the dough with a stand mixer, which is the way I’ll show you:

Step 1: Combine warm milk and yeast

In a small bowl, add warm milk and yeast then let it stand aside.

Step 2: Mix the dough ingredients

In a stand mixer bowl add sour cream, butter, sugar, salt, and egg. Beat for half a minute at slow speed.

Step 3: Add in milk-yeast mixture and combine

Add in the warm milk with yeast. Beat everything together for a minute.

Step 4: Mix baking soda and lemon juice

In a small, separate bowl mix baking soda with lemon juice. Add to the mixing bowl.

Step 5: Sift in the flour

Continue beating on medium, and sift in all purpose unbleached flour. It will come together in 3-4 minutes. If you feel like it’s too runny, you can add more flour.

Step 6: Rest and rise

Cover the bowl with a clean towel and let it rise (it will take 1 to 1+½ hours).

Step 7: Transfer to a floured work surface

After the dough has risen (doubled in size), sprinkle some flour on to a clean surface and transfer the dough.

Step 8: Cut

Cut into small pieces about the size of a golf ball.

Step 9: Roll, fill, and close

Roll out the pieces into a disk shape. Put your filling in the middle of the round rolled out dough. Pinch the edges together. Push it flat a bit and flip it upside down to a floured cutting board, for the piroshki to rise.

Step 10: Heat the oil

In a skillet, on medium heat add light high heat oil. There should be ½ an inch of oil in your pan.

Step 11: Fry seam-side down

When putting the piroshki into the oil, put the bottom part down, so it doesn’t open while frying.

Step 12: Flip over

Flip over and cook the other side when the bottoms begin browning.

Step 13: Rest, cool, and enjoy

Place on a paper towel when taking the piroshki out of oil. Let the piroshki cool down a bit and then enjoy! Usually, piroshki with meat are served with sour cream.

For the Meat Filling:

Step 1: Grind chicken and onion

Grind chicken thighs and onion. Add a teaspoon of salt and pepper or to taste. In a skillet, melt butter.

Step 2: Sauté the chicken filling

Add in the chicken mixture. Mixing occasionally, sauté the chicken and onion. Once the meat has been fully cooked, set it aside until it’s time to fill the piroshki.

Step 3: Fill the piroshki

Fill the piroshki, cook according to instructions and serve! Meat piroshki pair well with sour cream.

Expert Tips:

• Serve chicken piroshki with sour cream, green onion, and other easy herb toppings.
• Flip the piroshki when the bottom is golden brown. Be gentle to avoid splattering hot oil.
• While it’s essential to have enough filling, overfilling can cause the piroshki to burst during frying.
• Piroshki are best enjoyed fresh and warm. If making them in advance, reheat before serving to maintain their delicious texture and flavor.
• Use this dough recipe for sweet piroshki filled with jam.
• Use a large skillet but don’t overcrowd it. It’s important that the piroshki have space to fully cook.
• This shallow fry is ideal to cook the dough of the pirozhki. There is no need to deep fry them, since the meat inside has already been cooked.

Recipe FAQs

Classic Slavic food is easy to make! Here are some of my favorite recipes:

• These Easy Russian Chicken and Cabbage Rolls have fresh veggies!
• This unique Russian Bird’s Milk Cake Recipe with Chocolate Glaze is a yummy dessert!

More chicken recipes

If you tried these Classic Piroshki with a Meat Filling or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!

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Classic Piroshki with a Simple Meat Filling

Classic Russian piroshki with chicken filling and enjoyed warm with sour cream!

Course Dinner, Lunch

Cuisine Meat Dishes, Russian

Allergy Nut Free

Total Time 2 hours hours

Servings 10

Calories 406kcal

Author Marina Rizhkov

Equipment

• knife
• cutting board
• skillet
• bowl
• Bread machine
• Meat grinder
• tongs

Ingredients

• 2 cups milk, warm
• 1½ tsp yeast
• 1 Tbsp sour cream
• ¼ cup unsalted butter, melted
• 1 tsp sugar
• 1 tsp salt
• 1 large egg
• ½ tsp baking soda
• ½ tsp lemon juice
• 4 cups all purpose flour, unbleached
• olive oil, for frying
• 1 package chicken thighs, bonenless & sinless, ground
• 1 yellow onion, diced
• 1 Tbsp unsalted butter
• salt, to taste
• black pepper, to taste

Instructions

Prep the Dough

Option 1:

• Put ingredients in a bread machine and choose “DOUGH”. Let it make the dough. (Afterwards, check if the dough is too runny after the machine has mixed, and adjust the flour.)

Option 2:

• You can prep the dough with a stand mixer, which is the way I’ll show you:
• In a small bowl, add warm milk and yeast then let it stand aside.
  2 cups milk,, 1½ tsp yeast
  
• In a stand mixer bowl add sour cream, butter, sugar, salt, and egg. Beat for half a minute at slow speed.
  1 Tbsp sour cream, ¼ cup unsalted butter,, 1 tsp sugar, 1 tsp salt, 1 large egg
  
• Add in the warm milk with yeast. Beat everything together for a minute.
  
• In a small, separate bowl mix baking soda with lemon juice. Add to the mixing bowl.
  ½ tsp baking soda, ½ tsp lemon juice
• Continue beating on medium, and sift in all purpose unbleached flour. It will come together in 3-4 minutes. If you feel like it’s too runny, you can add more flour.
  4 cups all purpose flour,
  
• Cover the bowl with a clean towel and let it rise (it will take 1 to 1+½ hours).
  
• After the dough has risen (doubled in size), sprinkle some flour on to a clean surface and transfer the dough.
  
• Cut into small pieces about the size of a golf ball.
  
• Roll out the pieces into a disk shape. Put your filling in the middle of the round rolled out dough. Pinch the edges together. Push it flat a bit and flip it upside down to a floured cutting board, for the piroshki to rise.
  
• In a skillet, on medium heat add light high heat oil. There should be ½ an inch of oil in your pan.
  olive oil,
• When putting the piroshki into the oil, put the bottom part down, so it doesn’t open while frying.
• Flip over and cook the other side when the bottoms begin browning.
  
• Place on a paper towel when taking the piroshki out of oil. Let the piroshki cool down a bit and then enjoy! Usually, piroshki with meat are served with sour cream.
  

For the Meat Filling:

• Grind chicken thighs and onion. Add a teaspoon of salt and pepper or to taste. In a skillet, melt butter.
  1 package chicken thighs,, 1 yellow onion,, 1 Tbsp unsalted butter, salt,, black pepper,
• Add in the chicken mixture. Mixing occasionally, sauté the chicken and onion. Once the meat has been fully cooked, set it aside until it's time to fill the piroshki.
  
• Fill the piroshki, cook according to instructions and serve! Meat piroshki pair well with sour cream.
  

Notes

Feel free to pick up some ground chicken at the grocery store, and mix it with the onion when you’re ready to make the meat filling. Otherwise, Use the 

Nutrition

Calories: 406kcal | Carbohydrates: 43g | Protein: 17g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 359mg | Potassium: 286mg | Fiber: 2g | Sugar: 3g | Vitamin A: 331IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 3mg

The post Classic Piroshki with a Simple Meat Filling appeared first on All We Eat.

Coffee lovers rejoice! Today is all about this Tiramisu Cake. This dessert is timeless, elegant, and over-the-top delicious. This Italian treat is worth all the hype.

A traditional tiramisu recipe truly is a coffee-lover’s dessert. Those airy layers of coffee-infused cake. That perfectly sweetened cream. A rich mascarpone cream. The subtle taste of chocolate from the garnishing.

I’ve had plenty of delicious tiramisu samples before. Then, I tried making it at home and never ever looked back.

The key? Use quality ingredients. It makes all the difference.

The coffee. If you don’t have a barista set up at home, you can pick up an espresso from your local coffee shop. Personally, I like combining espresso with coffee liqueur.

Mascarpone cheese. Don’t use a mock mascarpone cheese here. Authentic mascarpone cheese has a mildly nutty flavor with a buttery consistency.

Cake. Traditionally, bakers create tiramisu with lady fingers. But this is a recipe for tiramisu cake. The cake batter incorporates regular flour and potato flour, 5 eggs (separated), sugar, and vanilla.

You’ll never believe this cake came out of your own kitchen. This recipe truly is that good. This tiramisu cake is romantic, beautiful, and so satisfying. You can serve it right away or chill overnight for an even more flavorful cake.

Key Ingredients

Flour creates the structural foundation to the sponge cake layers.

Eggs bind together the ingredients, adding moisture as well.

Coffee liqueur adds depth and a rich coffee flavor to this amazing cake. Be sure to use a high quality liqueur!

Lemon juice stabilizes the egg whites and enhances flavors.

Potato flour makes this light and fluffy cake moist.

Vanilla extract infuses a sweet and aromatic flavor into this cake.

Espresso adds a rich coffee base.

Confectioner’s sugar (or powdered sugar) sweetens this amazing cake and contributes to a light texture.

Ingredients for the mascarpone cream: 

Heavy whipping cream, mascarpone cheese, confectioner’s sugar, vanilla extract, and dark chocolate make the mascarpone cream light and fluffy. It turns out perfectly sweet!

Find the full printable recipe with specific measurements below.

How to make Tiramisu Cake with Mascarpone Cream

Steps 1 & 2: Prepare

Preheat the oven to 350 F.

Grease your cake pan (I used an 8″ spring form)

For the Cake:

Step 1: Combine the flours

In a small bowl, mix flour and potato flour.

Step 2: Mix eggs & sugar

In a medium bowl, beat together 5 egg yolks with 1 cup of confectioner’s sugar, until pale and thick.

Step 3: Beat the egg whites, sugar, vanilla, and lemon juice

In a separate bowl, beat together egg whites. Meanwhile, gradually add in the remaining confectioners sugar and vanilla extract. Add in the lemon juice.

Step 4: Fold whites into yolks

Carefully fold 1 quarter of the egg whites into the yolk mixture using a spatula.

Step 5: Fold in the flour

Gently fold in the flour into the yolk mix until well incorporated.

Step 6: Combine

Add in the rest of the egg white mixture.

Step 7: Bake

Spoon batter into the greased cake pan and bake for 35 minutes or until the cake springs back when lightly touched.

For the cream:

Step 1: Mix cream and sugar

Beat heavy cream and confectioners sugar.

Step 2: Add vanilla

Add in vanilla extract.

Step 3: Add mascarpone

Add in mascarpone cheese and continue beating.

Step 4: Mix espresso & liqueur

In a separate bowl, combine espresso with coffee liqueur.

Putting the cake together:

Step 1: Slice into layers

Slice the baked cake layers into thirds horizontally.

Step 2: Brush with coffee

Brush bottom layer with coffee mix. Be careful not to overdo it so you have a moist but not soggy cake.

Step 3: Layer the cream, coffee, and cake

Spread one third of the cream and cover with the middle slice of cake. Brush with the coffee mix and top with more cream. Repeat with the top layer of cake.

Step 4: Frost and decorate

Spread the cream over the entire cake, decorate with dark chocolate shavings, and it is ready to slice and eat!

Expert Tips

• Allow the mascarpone cream to chill before layering to improve its consistency and stability.
• Shave the chocolate just before serving to maintain freshness and an appealing texture.
• Allow the cake layers to absorb the coffee mixture patiently for enhanced flavor.
• Use a light sprinkle of instant coffee over the top of the cake along with the chocolate for extra coffee flavor!
• This tiramisu cake is a great one to decorate in the naked cake style. It can be fancy as a birthday cake and Italian dessert all in one!

Recipe FAQs

I love making desserts for many occasions. Enjoy these recipes:

• You can make this Creamy Chocolate Tart ahead of time for special occasions, and it is silky and tasty.
• These GF Dark Chocolate Peanut Butter Cups are super easy to make and perfect after lunch or dinner!

More sweet recipes

If you tried this Tiramisu Cake with Mascarpone Cream or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!

Print

Simple and Classic Tiramisu Cake with Mascarpone Cream

Tiramisu is a popular Italian dessert. It is flavoured with coffee, super moist and perfectly creamy.

Course Desserts

Cuisine Italian

Allergy Nut Free, Vegetarian

Total Time 1 hour hour

Servings 8

Calories 594kcal

Author Marina Rizhkov

Equipment

• Cake pan
• Set of bowls
• spatula
• Cake spatula

Ingredients

For the cake:

• ⅓ cup flour
• ⅓ cup potato flour
• 5 large eggs
• 1¼ cup confectioners sugar
• 1 tsp vanilla extract

For the cream:

• 1¼ cups heavy cream
• 5 Tbsp confectioners sugar
• 1 tsp vanilla extract
• 1¼ cup mascarpone cheese, 300g
• ⅓ cup coffee liqueur
• ⅓ cup espresso
• 1 tsp lemon juice
• 3 oz dark chocolate, shaved

Instructions

• Preheat the oven to 350 F.
• Grease your cake pan (I used an 8" spring form).

For the Cake:

• In a small bowl, mix flour and potato flour.
  ⅓ cup flour, ⅓ cup potato flour
  
• In a medium bowl, beat together 5 egg yolks with 1 cup of confectioner's sugar, until pale and thick.
  5 large eggs, 1¼ cup confectioners sugar
  
• In a separate bowl, beat together egg whites. Meanwhile, gradually add in the remaining confectioners sugar and vanilla extract. Add in the lemon juice.
  1¼ cup confectioners sugar, 1 tsp vanilla extract, 1 tsp lemon juice
  
• Carefully fold 1 quarter of the egg whites into the yolk mixture using a spatula.
  
• Gently fold in the flour into the yolk mix until well incorporated.
• Add in the rest of the egg white mixture.
  
• Spoon batter into the greased cake pan and bake for 35 minutes or until the cake springs back when lightly touched.
  

For the cream:

• Beat heavy cream and confectioners sugar.
  1¼ cups heavy cream, 5 Tbsp confectioners sugar
  
• Add in vanilla extract.
  1 tsp vanilla extract
• Add in mascarpone cheese and continue beating.
  1¼ cup mascarpone cheese,
  
• In a separate bowl, combine espresso with coffee liqueur.
  ⅓ cup espresso, ⅓ cup coffee liqueur
  

Putting the cake together:

• Slice the baked cake layers into thirds horizontally.
  
• Brush bottom layer with coffee mix. Be careful not to overdo it so you have a moist but not soggy cake.
  
• Spread one third of the cream and cover with the middle slice of cake. Brush with the coffee mix and top with more cream. Repeat with the top layer of cake.
  
• Spread the cream over the entire cake, decorate with dark chocolate shavings, and it is ready to slice and eat!
  3 oz dark chocolate,
  

Notes

Use a high-quality espresso from a local coffee shop or roasting company. The quality makes all the difference in the taste of this Tiramisu Cake.

Nutrition

Calories: 594kcal | Carbohydrates: 52g | Protein: 10g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 180mg | Sodium: 79mg | Potassium: 573mg | Fiber: 2g | Sugar: 32g | Vitamin A: 1192IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 3mg

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