The BEST Carrot Cake Recipe EVER!

Carrot cake is moist, rich in flavor and melts in your mouth! This scrumptious dessert is what everyone will be raving about!

This truly is one of the best carrot cake recipes alone with whole wheat carrot cake bread, frosted carrot cake cookies or carrot cake cupcakes. All my carrot cake recipes are made with fresh carrots, the perfect blend of spices and a sweet, heavenly frosting!

The Best Carrot Cake Ever!

You can’t go wrong with this BEST EVER carrot cake! Full of fresh carrots, sweet and savory spices, crunchy pecans with the most creamiest, cream cheese frosting. This cake is going to become your favorite go-to cake for all things. Each part of this cake is made with true love and is SO delicious. It is decadent and savory while having that hint of sweetness. Have a little slice of heaven on your plate with this delicious carrot cake!

There are several ingredients that make this cake individual and stand out above the rest. Applesauce is one of my favorite cake ingredients. It helps keep the cake batter moist and flavorful at the same time. The classic spices are all added in together and adds that boost of flavor too. All in all this carrot cake recipe is one of the very BEST cakes you will EVER have. With the rich cream cheese frosting over top, it sets a tone for this cake. Enjoy this for special holidays, Easter or just a spring time dessert. It is a homemade favorite!

Carrot Cake Ingredients:

Individually each ingredient has a special task in making this cake the very best. Combined this carrot cake is so moist, fluffy with a sweet and savory taste to it. It is a tried and true favorite!

  • Flour: Keep it simple with all purpose flour is perfect for this carrot cake recipe!
  • Spices: Cinnamon, ginger, nutmeg blended together add a savory and sweet spice.
  • Baking Soda and Baking Powder: A little different to add in both but this helps immensely when baking.
  • Salt: Just a pinch will go a long way.
  • Vegetable Oil: Helps bind the ingredients together keeping it moist.
  • Sugars: White and brown sugar is added in for some extra sweetness.
  • Eggs: The egg yolk is the most important when baking.
  • Applesauce: Keeps the mixture moist and soft
  • Vanilla: Adds that extra flavoring
  • Carrots: Grate your carrots prior to adding them into the cake mixture
  • Chopped Pecans: Adds a crunchy flavoring

Cream Cheese Frosting Ingredients: 

  • Cream Cheese: Block of cream cheese is best, not the spreadable kind. Soften your cream cheese at room temperature.
  • Butter: Cream the butter
  • Vanilla: For flavoring
  • Powdered Sugar: Thickens the frosting and adds a sweet texture.

Lets Bake a Cake!

I am not much of a baker compared to most recipe bloggers but I do love to enjoy it! I have high expectations on my recipes and I want every piece of my cake to taste just as delicious as the other. When I bake a cake I know that it is going to be perfect!

  1. Prepare Cake Pans:  Preheat oven to 350 degrees. Grease two 9×9 inch pans (or a 9×13 inch pan).
  2. Mix Dry Ingredients: In a large bowl combine flour, cinnamon, ginger, nutmeg, baking soda, baking powder and salt.
  3. Cake Batter Mixture: In a medium sized bowl whisk together vegetable oil, brown sugar, white sugar, eggs, applesauce, and vanilla. Add to the dry ingredients and combine.
  4. Add in and Bake: Fold in the carrots and chopped pecans. Divide the batter evenly into the baking dishes. Bake for 25-30 minutes or until golden brown and toothpick inserted comes out clean. Let the cakes cool.
  5. Cream Cheese Frosting: Beat the cream cheese and butter together until smooth add vanilla. Add in the powdered sugar one cup at a time until you get your desired consistency. Frost on cooled cakes.

The Recipe Critic Pro Tip:

It is best to frost a cake when it is slightly chilled. If you have time, place the cake in the refrigerator for about 20 to 30 minutes before frosting it for a clean frost. 

The process of making carrot cake.

Tried and True Tips:

This carrot cake cannot impress me enough! Every piece of this cake from the way it looks to the taste is AMAZING! It is mouthwatering and heavenly all in one bite!

  1. Preparing Cake Pans: For a clean release with your cake, place parchment paper on the greased pan. Also, grease the parchment paper as well. It is easiest to cut the parchment paper by tracing the paper under the cake pan. This will ensure that it fit snuggly as well not overlapping on the sides.
  2. Carrots: Grating fresh carrots can be done by using a grater, or food processor. Try not to use pre-shredded carrots, they tend to be hard and dry.
  3. Frosting: When ready to frost the carrot cake, I have found it best to have the cake cold or chilled before doing so. Place in the refrigerator for less than an hour or in the freezer for 10 to 15 minutes. This will help it from crumbling while trying to frost the cake.
  4. Topping: Make your cake look pretty with extra chopped pecans on the side or topping. Even sprinkling spices or making carrots out of frosting adds a sweet touch.
  5. Making Ahead: Carrot cake has a special trait about it. The ingredient flavoring continues to build on each other and becomes stronger the longer it stays together. Having the frosting and the cake completed, the frosting soaks into each indent and makes this cake even more heavenly. You can make this completed cake one day ahead of time. Cover it the best you can and keep it refrigerated. When ready to serve, enjoy it chilled or at room temperature.

A slice of carrot cake on a plate with the carrot cake in the background on a cake platter.

Change it up with these Substitutions:

This homemade carrot cake already has the perfect touch to it! I recommend using the original recipe but with these substitutions you can make this cake your own.

  • Nuts: Any type of nut is delicious in this homemade cake recipe. Substitute it, leave it out or add it along with the pecans.
  • Raisins: Always a fun soft treat to taste when eating.
  • Coconut: Shredded coconut is alway popular
  • Applesauce: Try crushed pineapple for a more tart flavor. Drain the canned pineapple before adding into the batter. Mashed bananas, sour cream or yogurt will also work as a substitute.
  • Frosting: Spice up your frosting with a pinch of cinnamon, ginger and nutmeg blend. Mix it directly in the frosting or sprinkle on top.

Carrot cake on a plate with a fork cutting off a bite.

More Favorite Cake Recipes:

  • Homemade Strawberry Cake
  • Awesome German Chocolate Cake
  • Banana Cake with Cream Cheese Frosting
  • Red Velvet Cake Recipe
  • Cream Cheese Pound Cake

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The BEST Carrot Cake Recipe EVER!

Carrot cake is moist, rich in flavor and melts in your mouth! This scrumptious dessert is what everyone will be raving about!
Course Dessert
Cuisine American
Keyword carrot cake
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 Slices
Calories 579kcal
Author Alyssa Rivers

Ingredients

  • 2 1/2 cups flour
  • 1 Tablespoon Cinnamon
  • 1 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup vegetable oil
  • 1 cup light brown sugar
  • 1/2 cup white sugar
  • 4 eggs
  • 1/2 cup applesauce
  • 2 teaspoons vanilla
  • 3 cups carrots grated
  • 1/2 cup chopped pecans

Cream Cheese Frosting:

  • 2 8 ounces package cream cheese softened
  • 1 cup butter softened
  • 1 teaspoon vanilla
  • 4 cups powdered sugar

Instructions

  • Preheat oven to 350 degrees. Grease two 9×9 inch pans (or a 9×13 inch pan) In a large bowl combine flour, cinnamon, ginger, nutmeg, baking soda, baking powder and salt.
  • In a medium sized bowl whisk together vegetable oil, brown sugar, white sugar, eggs, applesauce, and vanilla. Add to the dry ingredients and combine.
  • Fold in the carrots and chopped pecans. Divide the batter evenly into the baking dishes. Bake for 25-30 minutes or until golden brown and toothpick inserted comes out clean. Let the cakes cool.

To Make the Cream Cheese Frosting:

  • To make the cream cheese frosting: Beat the cream cheese and butter together until smooth add vanilla. Add in the powdered sugar one cup at a time until you get your desired consistency. Frost on cooled cakes.

Nutrition

Calories: 579kcal | Carbohydrates: 92g | Protein: 5g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 95mg | Sodium: 471mg | Potassium: 239mg | Fiber: 3g | Sugar: 68g | Vitamin A: 5898IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 2mg

 

Almond Flour Banana Bread

If you are looking for an incredible classic Almond Flour Banana Bread recipe, you’ve come to the right spot. It’s sweetened with maple syrup, has ripe bananas, and the perfect touch of cinnamon in every bite. It’s fluffy, moist, and super simple to make.

Making and eating bread is one of my favorite pastimes. 🙂 Once you try it, you will totally understand my obsession. The aroma of freshly baking bread is enough to make me drool, and it makes that first bite pure heaven.

Almond flour gives the bread a lovely nutty flavor that goes so well with the bananas and other ingredients. The texture is so fabulous you wouldn’t even know that it doesn’t have flour in it if you didn’t make it yourself. Take it to your next potluck or party and everyone will be so excited about it.

While you are at it, you should check out some of my other yummy banana bread recipes too.

  • Gluten-Free Banana Bread
  • Healthy Banana Bread
  • Healthy Banana Muffins
  • Banana Oatmeal Muffins

WHAT YOU NEED TO MAKE ALMOND FLOUR BANANA BREAD

  • Ripe bananas: Using ripened bananas will make the bread turn out much better than using bananas that aren’t all the way ripe. It will taste sweeter too.
  • Large eggs: Whenever possible it’s helpful to use room temperature eggs when baking.
  • Maple syrup: You can use maple syrup or even honey if you want to. Both are great natural sweetener options.
  • Coconut oil: While I love the flavor and texture of coconut oil, you can also swap it for butter or avocado oil instead.
  • Vanilla extract: This bread is amazing with a little bit of pure vanilla extract. You could also use almond extract for some added almond goodness.
  • Almond flour: Using almond flour is a great option if you eat gluten-free.
  • Cinnamon: Adding a little bit of spicy cinnamon is perfection in this banana bread.
  • Baking soda, Baking powder, Salt: The baking powder and soda will give you the correct rise in the bread.

HOW TO MAKE ALMOND FLOUR BANANA BREAD

This banana bread is so easy, and it comes together in a snap. The part that takes the longest is part is waiting for it to bake, but it’s a great time to clean up and work on other things.

Warm your oven to 325 degrees and line your baking pan with parchment paper. Mash the bananas in a large mixing bowl and mix in the eggs, maple syrup, coconut oil, and vanilla with a whisk.

Add in the almond flour, cinnamon, baking soda, baking powder, and salt until everything is incorporated. Then transfer the bread dough to the loaf pan and bake for 50 minutes or until they are cooked all the way through.

Once you remove the bread from the oven, let it cool on a cooling rack, then slice and serve.

Optional Banana Bread Variations

What I enjoy about this particular recipe for banana bread is that it’s really versatile and you can add in all sorts of things. Add in 1/2 cup of any of the following:

  • Pecans
  • Walnuts
  • Chocolate Chips
  • Raisins

How To Store Almond Flour Banana Bread

Wrap up the cooled banana bread then put it into a storage container. It will last 2-3 days on the counter or in the refrigerator. It tastes fabulous when it’s been chilled for a while or at room temperature. We like to make a loaf to have around for an easy snack or quick breakfast too.

More Yummy Almond Flour Recipes

If you enjoy this almond flour bread, try these additional almond flour recipes. They are so good.

  • 90 Second Keto Bread
  • Healthy Brownies
  • Almond Flour Banana Pancakes

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Almond Flour Banana Bread

If you are looking for an incredible classic Almond Flour Banana Bread recipe, you’ve come to the right spot. It’s sweetened with maple syrup, has ripe bananas, and the perfect touch of cinnamon in every bite. It’s fluffy, moist, and super simple to make.
Course Breakfast
Cuisine American
Keyword almond flour, banana bread, breakfast, easy
Prep Time 10 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings 15 servings
Calories 157kcal

Equipment

  • Mixing Bowls
  • Almond Flour

Ingredients

  • 3 ripe bananas (or 1.5 cups mashed)
  • 2 large eggs
  • 1/3 cup maple syrup (or honey)
  • 1/3 coconut oil (can sub with butter or avocado oil)
  • 1 teaspoon vanilla extract
  • 3 cups almond flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions

  • Preheat the oven to 325F. Line a 9×5 loaf pan with parchment paper or grease with butter and set aside.
  • Add the bananas to a large mixing bowl and mash. Add the eggs, maple syrup, coconut oil, and vanilla. Whisk to combine.
  • Stir in the almond flour, cinnamon, baking soda, baking powder, and salt just until fully combined.
  • Transfer mixture into prepared loaf pan and bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
  • Remove from the oven and cool for 10 minutes then transfer to a cooling rack and allow to completely cool before slicing.

Notes

Optional add-ins:  ½ cup chopped walnuts or pecans, chocolate chips, or raisins.

 

 

Nutrition

Serving: 1slice | Calories: 157kcal | Carbohydrates: 10g | Protein: 6g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 25mg | Sodium: 122mg | Potassium: 52mg | Fiber: 2g | Sugar: 5g | Vitamin A: 36IU | Calcium: 71mg | Iron: 1mg

Easy Biscoff biscuit milkshake recipe

Biscoff biscuit milkshake, best way to use up the remains in biscoff spread that is leftover in the bottle. Quick video recipe.

Sharing this simple and easy milkshake recipe with lotus biscoff biscuits. You can use any biscuit of your favorite too. I unknowingly bought these biscuits when Aj used to take biscuits for snack and had been buying for a while then. Never knew it was a famous brand, I thought some brand biscuit we find it in Singapore. Aj used to like it as well as I used to take it with my milk. Last year only I knew there was spread too like Nutella, after I saw in Instagram feed. But never bought as I knew I could save some calories without getting addicted to it.

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Biscoff biscuit milkshake

Biscoff biscuit milkshake, best way to use up the remains in biscoff spread that is leftover in the bottle. Quick video recipe.
Course Drinks
Cuisine Indian
Prep Time 5 minutes
Cook Time 3 minutes
Servings 1

Equipments (Amazon Affiliate links)

  • mixie or food processor

Cup measurements

Ingredients

  • 1 cup milk boiled cooled
  • 5 biscuits Lotus biscoff or any of your favorite
  • 1 tbsp lotus biscoff spread
  • 4 ice cubes
  • Sugar as needed

Instructions

  • If you have the spread, just use 1 tbsp in this recipe. I just poured milk into the bottle and shake to use the remains.
  • Place milk, (biscuit spread if using), sugar if using and 4 biscuits broken roughly in a blender.
  • Blend smoothly until combined. Pour in a chilled serving glass.
  • Top with remaining one biscuit crushed on top. Enjoy immediately.

Video

Notes

  • Variations: *Add flavouring like vanilla essence. *Add caramel syrup, chocolate syrup, butterscotch syrup. *Use coffee decoction or a dash of ground cinnamon.

Biscoff biscuit milkshake method:

  1. If you have the spread, just use 1 tbsp in this recipe. I just poured milk into the bottle and shake to use the remains.
  2. Place milk, (biscuit spread if using), sugar if using and 4 biscuits broken roughly in a blender.
  3. Add ice cubes. Blend smoothly until combined.
  4. Pour in a chilled serving glass. Top with remaining one biscuit crushed on top. Enjoy immediately.

Best to have as mid afternoon drink or evening drink for a sunny day.

The post Easy Biscoff biscuit milkshake recipe appeared first on Raks Kitchen.

Pretzel Bites

Pretzel Bites are the perfect after school snacks, game day appetizers, and popcorn replacement for movie nights. The outside of each pretzel is golden brown and chewy, while the inside is soft and fluffy.

If you love easy and delicious bread appetizers that you can share, check out these Easy Parmesan Knots, these Pizza Stuffed Crescent Rolls, or this Three Cheese Garlic Pull Apart Bread.

Pretzel Bites

Making soft pretzel bites at home is easier than you think. I use my easy milk bread dough in this recipe for super soft and tasty pretzel bites that will disappear as soon as you put them on the table.

Ingredients you need for pretzel bites

For the dough

  • Heavy cream – I like to use heavy cream in my milk bread dough for added fat and the extra milky flavor.
  • Whole milk – I prefer whole milk but 2% milk will also work in this recipe.
  • Sugar – you’ll need a little bit of sugar to activate the yeast and to add just a little bit of sweetness to the dough.
  • Active dry yeast – the yeast will help the dough rise and make it fluffy.
  • Flour – all-purpose flour or bread flour will work in this recipe.
  • Salt – if you like saltier pretzels, you can add more salt, but it’s probably not necessary since we will add coarse salt on top of the pretzel bites before baking.

What is a lye solution?

Traditionally, pretzels are dipped into a lye solution before baking to create that characteristic chewy pretzel crust. Lye is a strong alkali that can be dangerous if not handled properly, and it’s probably not something most of us would have in our pantry.

What is a substitute for lye solution?

Baking soda and water is an easy substitute for lye solution and will yield similar results. Also, baking soda is something you probably already have at home or can readily find at the grocery store during your next shopping trip.

Unbaked pretzel bites on a baking tray

How to make pretzel bites:

  1. Activate the yeast in a warm mixture of cream, milk, and sugar. Be sure to keep the temperature of the mixture at or below 110°F so you don’t kill the yeast.
  2. Mix the yeast mixture with flour and salt. Form a ball and allow it to rise until at least double in size.
  3. Divide the dough in 4 equal portions and roll into logs about 12” long. Cut each log into 12 pieces. This batch of dough makes about 4 dozen pretzel bites.
  4. Boil pretzel bites in baking soda water and set them on a wire rack to allow excess water to drain off.
  5. Transfer the pretzel bites on a lined baking sheet, brush with egg wash, sprinkle with coarse salt, and bake until golden brown.

Baked pretzel bites on a baking tray

What to serve these pretzel bites with

The most common way to serve pretzel bites is with a yellow mustard dip, but if you want to be adventurous, I recommend serving them with fancy dips like these:

  • Creamy Avocado Yogurt Dip
  • Hot Spinach Artichoke Dip
  • Chicken Alfredo Dip

Storing pretzel bites

These pretzel bites taste best fresh out of the oven on the day they are made, but leftovers will keep for 3 days at room temperature in an airtight container.

Dipping a pretzel bite into mustard sauce

More bite-size appetizers you’ll love!

  • Classic Deviled Eggs
  • Buffalo Cauliflower
  • Bacon Ranch Cheese Ball Bites
  • Sausage Stuffed Mushrooms
  • Mini Pigs in a Blanket

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Pretzel Bites

Pretzel Bites are the perfect afterschool snacks, game day appetizers, and popcorn replacement for movie nights. The outside of each pretzel bites is golden brown and chewy, while the inside is soft and fluffy.
Course Appetizer, Bread, Snack
Cuisine German
Keyword homemade pretzel bites, pretzel bites, soft pretzel bites
Prep Time 45 minutes
Cook Time 12 minutes
Resting Time 2 hours
Total Time 57 minutes
Servings 4
Calories 400kcal
Author Trang Doan

Ingredients

Dough

  • 1/2 cup heavy cream
  • 1/2 cup whole milk
  • 2 tablespoon granulated sugar
  • 1 teaspoon active dry yeast
  • 1 tsp kosher salt
  • 2 cup all-purpose flour
  • Extra flour for rolling

Baking soda water for boiling

  • 2 cup water
  • 2 tablespoon baking soda

Egg wash

  • 1 whole egg
  • 1 tablespoon whole milk
  • Coarse salt for topping

Instructions

  • Add cream, milk and sugar to a small saucepan and bring the mixture to a simmer over medium heat stirring occasionally. Turn off the heat and let the mixture cool down to below 110°F.
  • Sprinkle active dry yeast over the liquid surface and let it bloom for 10 – 15 minutes, the mixture should puff up.
  • Add the flour and salt to a stand mixer bowl and stir to distribute. Add the yeast mixture to the flour mixture and knead with the dough hook on speed 2 until the dough comes together.
  • Scrape the dough out of the mixing bowl onto a floured countertop and shape into a ball.
  • Place the dough ball into an oiled bowl, cover, and let rise in a warm place for 1 – 2 hours until at least double in size.
  • Dump the risen dough out onto a lightly floured countertop, divide into 4 equal portions and roll each into a log about 10” to 12” long. Cut each log into 10 to 12 pieces about 1” each. You can keep the dough on a floured countertop or a parchment-lined baking sheet, keep them apart so they don’t stick together.
  • Bring 2 cups of water to a boil in a saucepan, turn the heat down and add baking soda to the boiling water a little at a time, it will bubble vigorously, allow the bubbles to subside before adding more so it doesn’t boil over. Once all the baking soda is added, give it a stir and bring the baking soda water back to a simmer.
  • Grease a wire rack with oil and set it over a large baking sheet.
  • Use a slotted spoon to transfer a few pieces of dough into the simmering baking soda water and let it boil for 10 seconds. Remove the dough and set it on the oiled wire rack to drain the excess water. Continue to boil the rest of the pretzel bites and set them on the wire rack. If you run out of space on the wire rack, wait to boil the second batch when the first batch goes into the oven.
  • Preheat the oven to 425°F.
  • Beat one egg with a tablespoon of whole milk to make egg wash.
  • Use a tong, carefully with a light hand, to transfer the boiled pretzel bites from the wire rack onto a lined baking sheet. You will need to bake in two batches. Brush egg wash over the top and sides of the dough. Sprinkle some coarse salt on top and bake for 10 – 12 minutes until golden brown.
  • Remove from the oven and allow to cool for 5 – 10 minutes before serving.

Nutrition

Calories: 400kcal | Carbohydrates: 57g | Protein: 11g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 85mg | Sodium: 2273mg | Potassium: 173mg | Fiber: 2g | Sugar: 8g | Vitamin A: 546IU | Calcium: 77mg | Iron: 3mg

How to Cook Beans that are Tender, Creamy, and Nearly Perfect

This is a recipe I included in Near & Far in 2015 inspired by a trip to Italy a few years prior to that. It’s arguably the best way I know to cook beans, a version of the much-loved Tuscan bean recipe – fagioli al fiasco. And it’s the method I always return to. Traditionally, beans were baked overnight in a Chianti bottle placed near the embers of that night’s fire. While not exactly authentic (no fire here), I do a riff on the general idea, using a low-temperature oven and enamel-lined pot. The technique couldn’t be simpler and if you want to know how to cook beans that are beautifully luxe, tender, and creamy this is the recipe to try.

What kind of Beans to Buy?

The beans pictured here are Rancho Gordo cranberry beans. Velvety and thin-skinned they are an absolute dream to cook with. You can also use cannellini or cassoulet beans. I mean, in all honestly, most beans cooked this way are going to be wonderful. The main thing I would pay attention to is source. Buy beans from a place that has good turnover, or from a farmer or company you know and trust. Buying beans that have been sitting around or stored for years can be a problem. The beans stay tough, etc. 

The Magic of Bean Broth

The key to these beans is their simplicity. It’s one of those occasions where you just really need to keep it basic. Use good beans, good garlic, and good olive oil. The gentle, steady heat of your oven will coax the handful of ingredients into a beautiful, brothy pot of beans. Keep in mind, the bean broth is special in its own right, and I love to sip it straight from the pot. It’s freckled with chile flakes and dotted with olive oil and you should savor every tablespoon of it. The bean broth here is somehow exponentially better than when I cook beans on the stovetop. 

Ideas Related to Serving Beans

You can enjoy these beans on their own, use them to top bruschetta, or ladle them over pasta. We had them for lunch this afternoon on top of fresh-off-the-comal masa tortillas that had been slathered with avocado and a smear of a Cali-style chermoula sauce. In fact, that’s what we’ve had for lunch the past three days. Laugh/cry.

Leftovers! I used the last of this pot of beans in an impromptu casserole by tossing 2/3 beans (and broth) with 1/3 leftover short pasta and a bit of torn mozzarella in an 8×8-inch baking dish. Top with a bit more cheese, lemon zest, scallions, and lots of herby bread crumbs. Bake, covered for 35 minutes or until bubbly and hot. So good! It was just right served alongside asparagus and a simple salad. Bad picture below!


If you’re interested in an Instant Pot version of this recipe, I’ve got you. And if you’re looking for other basic, pantry-friendly recipes, have a look at the rice recipes (particularly this green rice), or these pasta recipes (this pasta with creamy crushed walnut sauce is quite popular rn). There are also a lot of bean recipes in the archives, don’t miss this simple farro & bean stew, this carrot, dill & white bean salad, and ribollita is always a crowd-pleaser. If you’re interested in seeing me cook these, I’m going to post the video here (under the Cooking III highlights). Please enjoy!

Continue reading How to Cook Beans that are Tender, Creamy, and Nearly Perfect on 101 Cookbooks

Cheesecake Topping for Milk Tea (ala Macao Imperial Tea)

This Homemade Cheesecake Milk Tea is bound to happen at The Peach Kitchen at one point or another in our ECQ situation.

….Because ordering takes time. Lots of people are craving for Cheesecake Milk tea and the lines are ultra long. I don’t have the patience to order and wait. I just had to create our own so we can have it anytime we want.

…Because ordering is expensive. This Cheesecake Topping for Milk Tea has created many cups — for me, Ykaie, peanutbutter, my niece Chellie, and my cousin ate Tess. — AND we can put as much as we like, too.

…Because we simply love and crave for Cheesecake Milk Tea and WE CAN’T GO OUT!

I made this Cheesecake Topping for Milk Tea the other because the craving was unbearable!

Upon my first try, I combined cream cheese, condensed milk, vanilla extract, and lemon extract in the mixer and ended up with a mixture that tastes like Macao Imperial Tea’s cheesecake topping but that fluffy dense texture wasn’t there. So what I did was clean up my mixer and whipped 250ml of Nestlé All Purpose Cream until it’s fluffy and doubles up in size and then combined it with the cream cheese mixture. It was a success!

The result was close enough but not quite as dense but it tasted really good… almost as if, we’d ordered it out.

WATCH THE VIDEO HERE:

You might be wondering how I made the “Milk Tea”. Well, I just steeped 4 black tea bags in 2 cups hot water. Chilled in the fridge until cold and mixed 2 tbsp of heavy whipping cream and lots of ice.

As for the Brown Sugar Pearls… stay tuned, it’s coming up on my next YT Video and Blog post.

Happy Cheesecake Milk Tea making, guys!

OTHER RECIPES YOU MIGHT LOVE…

Author:

Ingredients
  • 1 block (oz) cream cheese
  • ¾ can condensed milk
  • 1 tsp vanilla extract
  • 1 tsp lemon extract
  • 1 pack (250ml) Nestle All Purpose Cream

Directions
  1. Using a hand mixer, whip cream cheese until smooth and creamy.
  2. Pour condensed milk and continue mixing.
  3. Add the vanilla extract and lemon extract. Continue mixing until smooth and creamy.
  4. Transfer to a container and set aside.
  5. Whip the Nestle all purpose cream until doubles in size.
  6. Pour in the cream cheese mixture and continue mixing.
  7. Transfer to a container and chill for at least 1 hour before adding to your milk tea.
  8. Enjoy!

 If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

The post Cheesecake Topping for Milk Tea (ala Macao Imperial Tea) appeared first on The Peach Kitchen.

Chicken Alfredo Pizza

Creamy homemade alfredo sauce topped with grilled chicken, bacon and mozzarella makes a perfect homemade Chicken Alfredo Pizza. This one is a MUST for pizza night!

It’s time for another amazing homemade pizza recipe! If you haven’t made homemade pizza dough, you really should give it a try!  It’s SO easy and will you save you money and calories!  I have a wheat pizza crust recipe that’s also amazing!

We have designated Friday as pizza night at our house, and I don’t mean to sound like a broken drum when I say homemade pizza definitely “tastes better from scratch”! It’s cheaper too, and a great activity to do as a family. This simple chicken alfredo pizza is one of my top favorites!

How to make Chicken Alfredo pizza:

1. Make the sauce: Melt butter in a saucepan over medium heat. Add garlic and cook for 30 seconds. Add cream cheese and mix until smooth. Gradually add the milk, stirring until smooth. Stir in parmesan cheese, salt and pepper. Set aside.

2. Prepare Toppings and Pizza crust: Roll/stretch the pizza dough into a large circle. I like to pre-bake my crust for 5 minutes at 425 degrees F. (Don’t pre-bake if it’s a thin crust pizza.) Gather cooked chicken, mozzarella and parmesan cheese.

The topping ingredients for chicken alfredo pizza including a bowl of alfredo sauce and a bowl of chopped, grilled chicken.

3. Assemble: Spoon Alfredo sauce over the crust. Add a thin layer of mozzarella, then chopped chicken, more mozzarella, and then a sprinkle of extra parmesan cheese.

Two process photos for adding sauce, chicken and cheese to chicken alfredo pizza.

4. Bake at 425 degrees F for 8-12 minutes, until cheese is melted and bubbly.

A whole chicken alfredo pizza served on a wood pizza peel.

Make Ahead And Freezing Instructions:

To make ahead: Make the pizza dough several hours ahead of time and allow to rise in the refrigerator.  You can also prep the alfredo sauce ahead of time and store it in the refrigerator for 1-2 days.

To freeze: Freeze baked or unbaked pizza dough.  Allow to thaw on the counter and top with sauce and toppings.

CONSIDER TRYING THESE POPULAR PIZZA RECIPES:
  • White Garlic Chicken and Veggie Pizza
  • Loaded Jalepeno Popper Pizza
  • Chicken Alfredo Pizza
  • Pesto Veggie Pizza
  • Garlic Ranch Chicken Pizza
  • Barbeque Chicken Pizza

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Chicken alfredo pizza cut inso slices.

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Chicken Alfredo Pizza

Creamy homemade alfredo sauce topped with grilled chicken, bacon and mozzarella makes a perfect homemade Chicken Alfredo Pizza.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 447kcal
Author Lauren Allen

Ingredients

  • 1 homemade pizza crust
  • 1 Tablespoon unsalted butter
  • 1 clove garlic , minced
  • 2 ounces cream cheese softened, cut into small pieces
  • 1/2 cup milk
  • 1/3 cup freshly grated parmesan cheese , plus a little extra for topping on the pizza
  • 1/4 teaspoon each, salt and freshly ground black pepper , or more to taste
  • 1 cup cooked chicken , chopped
  • 1 cup shredded mozzarella cheese

Instructions

  • Make the sauce: Melt butter in a saucepan over medium heat. Add garlic and cook for 30 seconds. Add cream cheese and mix until smooth. Gradually add the milk, stirring until smooth. Stir in parmesan cheese, salt and pepper. Set aside.
  • Prepare Pizza crust: Roll/stretch the pizza dough into a large circle. I like to pre-bake my crust for 4-5 minutes at 425 degrees F (on a pizza stone or baking sheet). Don’t pre-bake if it’s a thin crust pizza.
  • Assemble: Spoon alfredo sauce over the crust. Add a thin layer of mozzarella, then chopped chicken, more mozzarella, and then a sprinkle of extra parmesan cheese.
  • Bake at 425 degrees F for 8-12 minutes, until cheese is melted and bubbly.

Notes

Make ahead Instructions: Make the pizza dough several hours ahead of time and allow to rise in the refrigerator.  You can also prep the alfredo sauce ahead of time and store it in the refrigerator for 1-2 days.

Freezing Instructions: Freeze baked or unbaked pizza dough.  Allow to thaw on the counter and top with sauce and toppings.

Nutrition

Calories: 447kcal | Carbohydrates: 29g | Protein: 13g | Fat: 31g | Saturated Fat: 10g | Cholesterol: 67mg | Sodium: 500mg | Potassium: 146mg | Fiber: 2g | Sugar: 2g | Vitamin A: 475IU | Vitamin C: 0.6mg | Calcium: 236mg | Iron: 2mg
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*I originally shared this recipe April 2015. Updated April 2020 with new photos and simpler alfredo sauce.

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