Biscoff Icebox Cake

This Biscoff Icebox Cake is rich, creamy, and comes together in minutes. The creamy mousse softens the Biscoff cookies, giving you incredibly tasty dessert. Using Lotus Biscoff cookies and Biscoff cookie butter, you’ll have a delicious dessert in no time.

Biscoff cookies are crunchy, caramel flavored cookies. They were first invented in Belgium but have since expanded all over the world. Biscoff cookie butter, on the other hand, is a creamy spread that tastes just the the cookies but in a spreadable form.

The idea of an icebox cake was first invented in the 1940’s. The original icebox cake included wafer cookies and whipped cream. The moisture from the whipped cream softens the cookies, giving them moist, cake like texture.

The same idea goes for this recipe. Biscoff cookies are layered with a filling made of only 5 ingredients. It is made up of the following ingredients:

  • Mascarpone cheese
  • Biscoff cookie butter
  • vanilla pudding mix
  • whole milk
  • rum (optional)

This Biscoff Icebox cake will be so soft and silky, you’ll fall in love with every bit you take.

How to make the Biscoff mousse for the Biscoff Icebox Cake.

  1. Whip together the whole milk and instant vanilla pudding mix. Set aside.
  2. Whip together Mascarpone cheese, Biscoff cookie butter, and rum.
  3. Mix together the whipped vanilla pudding and the Mascarpone cheese mixture until evenly combined.

Do I have to include rum?

If you want to leave out the rum, you can! It won’t alter the recipe a whole lot. The rum, however, does give the mousse a wonderful aroma and makes this dessert irresistible.

Can I substitute cream cheese for Mascarpone cheese?

Yes, cream cheese can be substituted for Mascarpone cheese. It will make the filling slightly more dense but it will work just fine.

Biscoff Icebox Cake

This Biscoff Icebox Cake made of Biscoff cookies layered with creamy Biscoff filling, will become one of the most delicious desserts you've ever made.
Course Dessert
Cuisine American
Keyword Biscoff icebox cake, Biscoff recipes
Prep Time 15 minutes
Cooling Time 8 hours
Total Time 8 hours 15 minutes


  • 1 ¼ cups whole milk cold
  • 1 (3.04oz) package of instant vanilla pudding mix
  • cup Biscoff cookie butter
  • 8 oz Mascarpone cheese
  • 2 tsp rum optional
  • 40-45 Biscoff cookies (about 1 ½, 8.8oz packages)


  • Using a stand mixer fitted with a whisk attachement, whisk together whole milk and instant pudding mix until thick evenly mixed. Transfer into a seperate bowl and set in the refrigerator for about 15 minutes.
  • In the same mixer, whisk together Mascarpone cheese, Biscoff cookie butter, and rum on medium speed for about 1-2 minutes until creamy.
  • Add the vanilla pudding into the Biscoff cookie butter mixture and whisk together until everything is evenly combined. Do not over mix.
  • Layer the bottom of a 9×9 baking dish with Biscoff cookies. Top the first layer of cookies with 1/3 of the Biscoff mousse. On top of the mousse, add another layer of the cookies, followed by one last layer of filling, cookies, and finishing off with last 1/3 of the filling. You should have 3 layers of cookies and filling at this point.
  • For decoration and extra flavor, melt 2-3 tablespoons of Biscoff in the microwave (about 15 seconds). Drizzle the top of cake with the melted Biscoff cookie butter and add crushed Biscoff cookie crumbs.
  • Rerigerate for at least 8 hours so that the Biscoff Icebox Cake has time to set.


Recipe updated on May 29, 2021.

Check out my dessert page here for more no make desserts.

Parmesan crusted chicken in mushroom sauce

You will love this Parmesan crusted chicken in mushroom sauce! Perfectly crisp and tender chicken infused in rich mushroom sauce with so much flavor. Not only the does mushroom sauce make the chicken taste outstanding, it makes it moist and extra juicy.

I love this recipe because it takes about 35 minutes to make. Also, chicken and mushrooms are staple ingredients in my kitchen, making this dish a weekly go-to. Lastly, one frying pan is required for both cooking the chicken AND making the mushroom sauce because who doesn’t love minimal clean up.

How to make Parmesan crusted chicken in mushroom sauce.

  1. Prepare chicken and dip in egg wash followed by Parmesan cheese and oregano mixture.
  2. Cook chicken.
  3. In same frying pan, cook mushrooms.
  4. Add garlic, red pepper flakes, butter, and flour. Whisk until thick paste forms.
  5. Add chicken broth, parsley flakes, salt, and pepper.
  6. Transfer chicken in mushroom sauce and simmer for 2 minutes.

Common Substitutions.

The ingredients in this recipe are very common but there is some flexibility in making substitutions.

  • Baby Bella mushrooms: My go to mushrooms for the sauce are Baby Bella mushrooms, however, any mushrooms will work great for this recipe.
  • Chicken Broth: I use low sodium chicken broth so that you can control the salt content in the sauce. The closest substitute to chicken broth is low sodium vegetable broth. Beef broth can also be used for a more rich flavor.

Altering the thickness of the mushroom sauce.

The mushroom sauce will thicken as it simmers. It will thicken even more as it cools. I find that mushroom sauce such as this one can be altered to your own preference. Regardless of whether you decide to thicken or thin out the sauce, a little goes a long way. Make sure you start with the suggestions below and add more if needed.

  • To thicken sauce: mix 1/2 teaspoon of all purpose flour in a small bowl and whisk in 1 tablespoon of broth. Whisk so that there are no lumps of flour in the mixture. Add mixture to the sauce and mix until well combined. This will thicken sauce slightly. Keep in mind that it will continue to get thicker as it simmers.
  • To thin out sauce: Add 1 tablespoon of broth in the mushroom sauce until desired consistency is reached.

What to serve with Parmesan crusted chicken in mushroom sauce (suggestions).

Parmesan Crusted Chicken in Mushroom Sauce

This Parmesan crusted chicken in mushroom sauce is everything! Perfectly crisp and tender chicken infused in rich mushroom sauce with so much flavor that comes together in 35 minutes. This is a perfect dinner idea for any day of the week.
Course Main Course
Cuisine American
Keyword chicken recipes, parmesan crusted chicken in mushroom sauce
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings


  • 2 lbs chicken breasts (about 2 chicken breasts)
  • 2 eggs
  • 1 ¼ cup Parmesan cheese
  • 1 tbsp oregano
  • 10 oz baby Bella mushrooms sliced
  • 2 tbsp butter
  • 1 ½ tsp red pepper flakes
  • 1 ½ cup chicken broth
  • 1 ¼ tbsp parlsey flakes
  • 1 tbsp Parmesan cheese
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp light olive oil more if needed
  • 2 cloves garlic grated
  • 1 tbsp all purpose flour


  • Slice chicken in half lengthwise. Lay each slice flat on a cutting board. Cover with plastic wrap and using a meat mallet, flatten chicken breasts as flat as you can without breaking them apart.
  • In one shallow bowl, add eggs and season with salt and pepper. Whisk eggs until slightly frothy. In another shallow bowl, add 1 ¼ cup of Parmesan cheese and 1 tablespoon of dried oregano and mix together.
  • Dip each of the chicken cutlets in the egg wash first, shaking off any access egg, then into the Parmesan and organo mixture. Press each side of the chicken cutlets in the Parmesan mixture so that it is well coated on both sides.
  • In a large non stick frying pan, heat light olive oil and add chicken cutlets. Cook over medium heat for about 3 minutes on each side or until chicken has cooked through fully. Add more oil when needed.
  • Transfer chicken on a plate and set aside. In the same skillet used to cook chicken in, drizzle more oil if needed and add mushrooms. Over medium heat, cook until the mushrooms soften. Add in pepper flakes and garlic and cook for about 1 minute or until fragrant, mixing frequently.
  • Add butter to the mushrooms and once it melts, add 1 tablespoon of all purpose flour and whisk quickly until a smooth paste forms.
  • Add chicken broth, parsley flakes, Parmesan cheese, salt, and pepper. Whisk until well combined, making sure there are no lumps left from the flour.
  • Transfer Parmesan crusted chicken into the mushroom sauce and let it simmer on low heat for 2 minutes. The sauce will slightly thicken as it simmers.
  • Remove from heat and serve warm.

Puffy Eclairs

These puffy eclairs are delicious pastries that are creamy on the inside and topped with a rich chocolate ganache. They are easy to make, not too sweet, and great for any occasion. Puffy eclairs have always been one of my favorite desserts. This recipe is inspired by my mom’s version of an eclair. Although not authentic, this recipe makes incredibly tasty and puffy eclairs. You will fall more in love with every bite you take and I promise you’ll keep coming back to them.

There are 3 components that make up these puffy eclairs:

The Choux Pastry.

Choux pastry is the is a type of dough that is a slightly crispy shell with an airy center. Water, eggs, flour, and butter are the most commonly used ingredients in choux pastry. I also like to add baking powder. This makes the choux pastry puffier.

The first step in making the choux pastry is boiling water and butter together. The dry ingredients are then added to the water and butter. Lastly, everything is mixed together until the dough comes together into a ball. Adding the eggs is the last step and is done after the dough has cooled slightly.

This pastry has a reputation for being difficult to make for two reason. Consistency isn’t simple to achieve and it’s delicate to baked properly. However, if you follow my tips and tricks below, you will have a perfect result every single time.

There are a few tips and tricks to perfecting the choux pasty.

  • Perfect consistency for the dough is being able to achieve “thick ribbon.” That means the dough should fall down into a thick ribbon when pulled up. It should not be so runny that the fully ribbons down without breaking. Also, it should not be a big ball of dough.
  • Baking is so important when making the pastry because it is very sensitive to temperature change. Preheat oven to 425F. Once you place the piped pastry inside the oven, do not, and I repeat, DO NOT open the oven. Bake at 425F for 15 minutes, decrease temperature to 350F, then bake for another 15 minutes until golden brown. Make sure the eclairs are a golden brown, and NOT light golden brown because if not baked fully, they will deflate. Once baked, remove from oven and transfer onto a cooling rack to cool completely. Key takeaway: do not open the oven while these bake!

2. Vanilla filling.

Pastry cream makes up the center of the eclairs. Although you can do that, I find it much easier to use vanilla pudding mixed with whipped cream. However, instead of following pudding packaging instructions, I decrease the amount of milk I use in order to make it a thicker consistency that will hold better inside of the eclairs. I then mix the pudding with whipped cream and this results in a creamy vanilla filling that is very easy to make!

3. Chocolate Ganache.

This is my favorite part of the puffy eclairs. Simply mix chocolate and hot heavy cream until smooth and brush over the top of the eclairs.

Storing Puffy Eclairs.

To store these eclairs, place in an air tight container and refrigerate for up to 4 days.

Puffy Eclair Recipe

These puffy eclairs are a vanilla cream filled pastry topped with rich chocolate ganache and they come together with very simple ingredients.
Course Dessert
Cuisine French
Prep Time 40 minutes
Cook Time 50 minutes


  • 1 cup water
  • 1 stick butter
  • 2 tsp granulated sugar
  • 1 cup flour
  • ¼ tsp baking powder
  • ¼ tsp salt
  • *3-4 eggs see recipe notes at the bottom

Vanilla Filling

  • 2 (3.4oz) JELL-O instant vanilla pudding packages
  • 3 ¼ cups whole milk
  • ¼ cup heavy cream
  • 2 tsp granulated sugar

Chocolate Ganache

  • cup heavy whipping cream
  • 4 oz semi-sweet chocolate chips


  • In a small bowl, wisk together flour, baking powder, 2 teaspoons of sugar, and salt.
  • In a medium sauce pan over medium heat, bring water to a boil and add stick of butter. Once the butter melts completely in the boiling water, add dry ingredients and reduce heat to low. Stir rapidly until the dough comes together in a smooth ball. Turn off the heat and keep mixing with a wooden spoon for about 2 minutes so that some of the moisture evaporates.
  • Transfer dough in a large mixing bowl and using an electric mixture on medium speed, beat dough until it cools slightly (about 2-3 minutes). It does not have to come to room temperature but it should not be so hot that it cooks the eggs.
  • Add eggs, one at a time, mixing each one until it is fully incorporated before adding in the next. Test the dough after the third egg. If it forms a thick ribbon when pulled up, you do not need to add another egg. If the dough is too thick and does not ribbon down at all, add a fourth egg.
  • Place dough in a pastry bag fitted with a large round tip. Pipe (14-16) 3½"-4" long and 3/4" wide logs, spacing them 2" apart on 2 baking sheets lined with parchment paper. You can also cut the bottom of the piping bag with scissors to make a hole if you don't have a round tip.
  • Place in preheated oven and bake at 425°F for 15 minutes. Then lower temperature to 350°F for an additional 15 minutes or until golden brown. Do not open oven while the eclairs are baking. They are sensitive to temperature change and will deflate if a sudden change in tempertaure occurs.
  • Once baked, remove from oven and transfer onto a cooling rack to cool completely.

Vanilla Filling

  • Prepare pudding by wisking together 2 (3.4oz) packages of instant vanilla pudding mix and 3 ¼ cups of whole milk until smooth and free of lumps. Cover with plastic wrap and refrigerate for 10 minutes or until set.
  • In a medium bowl, using an electric mixture whisk 1/4 cup of heavy whipping cream and 2 teaspoons of sugar until stiff peaks from.
  • Once the pudding is set and stiff, fold in the whipped cream into the pudding until smooth and evenly combined.
  • Place vanilla filling in a piping bag and pipe filling inside of each cooled eclair. You can do so by poking a hole in the eclair or you can cut the eclairs in half.
  • Place filled eclairs in the refrigerator while the chocolate ganache is being made.

Chocolate Ganache

  • Heat heavy whipping cream until hot and just before it comes to a boil.
  • Remove from heat and add in chocolate chips. Let chocolate chips sit in hot heavy cream for about 30 seconds. Mix until chocolate ganache is very smooth.
  • Brush the top half of each eclair with chocolate ganache.
  • Refrigerate eclairs for at least 30 miuntes or until the chocolate ganache is set before serving.


*The amount of eggs greatly varies depending on their size. Start with 3 eggs. If the dough forms a thick ribbon when pulled up, do not add any more eggs. If your dough is too thick to ribbon down, add an additional egg.

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Tuna Chickpea Pasta Salad

This tuna chickpea pasta salad is packed with protein, fresh veggies, and loads of flavor. It makes for a perfect lower carb, high protein lunch idea that you can make ahead and enjoy on the go.

When I first had the idea to make this, I had regular pasta salad in mind. I had chickpea pasta on hand so I decided to test it out and it turned out so tasty. It contains a lot of protein, healthy fats, and delicious crunch from fresh vegetables. Lastly, a creamy lime dressing completes this pasta salad and adds incredible flavor.

How to make Tuna Chickpea Pasta Salad.

This dish is one of the easiest pasta salads you can make. The steps in making this pasta salad are:

  • cooking chickpea pasta per package instructions
  • washing and chopping a few vegetables
  • making easy creamy lime dressing
  • mixing all ingredients together

This pasta salad is a cold salad. As a result, make sure your chickpea pasta has cooled completely before mixing it in with the rest of the ingredients. You can speed up this process by running it under cold water after the chickpea pasta has cooked. Not allowing the chickpea pasta to cool will result the avocado mayonnaise to melt, leaving you with a soggy instead of a creamy pasta salad.

After cooking the chickpea pasta, all there is left to do is mix all the ingredients together. I found that refrigerating this pasta salad for at least 1 hour before serving resulted in the best flavor.

Storing your pasta salad.

Place pasta salad in an airtight container and refrigerate for up to 2 days. Do not freeze or leave at room temperature.

Can I double the recipe?

Yes! You can double, triple, or quadruple this recipe. Don’t make more than can be eaten in 2 days because this pasta salad can’t be frozen.

Tuna Chickpea Pasta Salad

Tuna Chickpea Pasta Salad is the perfect low carb, high protein meal that is both, satisfying and full of flavorful.
Course Salad
Cuisine American
Keyword tuna chickpea pasta salad
Prep Time 10 minutes
Cook Time 7 minutes
Resting Time 1 hour
Total Time 1 hour 20 minutes
Servings 2 servings


  • 1 can tuna packed in water
  • 2 cups cooked chick pea pasta (1 cup dry) cooked and cooled
  • 1 english cucumber chopped
  • ½ cup cherry tomatoe halves
  • ½ medium red onion chopped
  • 1 stalk celery chopped
  • ½ avocado
  • 1 (2.25oz) cup sliced black olives


  • 1 tbsp avocado mayonnaise
  • 1 whole lime juiced
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp dill
  • ½ tsp parsley flakes


  • Cook chickpea pasta per package instructions.
  • While the pasta cooks, prepare all vegetables and avocado by washing and chopping. Set aside.
  • To make the dressing, in a small bowl, juice 1 lime, add tablespoon of avocado mayonnaise, salt, pepper, dill, parsley, and garlic powder. Mix and set aside.
  • Once the chick pea pasta has cooked completely, drain and rinse under cold water until the chickpea pasta is cooled completely.
  • In a large bowl, add chickpea pasta, tuna, vegetables, avocado, and black olives and mix together. Add the dressing and mix again. Place in the refrigerator for at least 1 hour before serving.

Coconut Chocolate Almond Chia Pudding

I love this coconut chocolate almond chia pudding because it is great to prepare ahead of time and resembles my favorite candy without all the added sugar and calories. In fact, this chia pudding tastes like dessert but it’s actually dense in nutrients that are beneficial to your health.

This chia pudding reminds me of Almond Joy. If you don’t already know, Almond Joy is a name of a very well known candy. Almond Joy is filled with coconut filling, has an almond center, and is coated with a thick layer of chocolate. The main ingredients in this candy are coconut, almond, and chocolate. Even though my Almond Joy chia pudding doesn’t have that candy in it, it does include all of the flavors. Making it a perfect sweet breakfast and it even makes a great dessert!

Benefits of the ingredeints.

Chia pudding is made with chia seeds. Chia seeds are a great source of fiber and powerful antioxidants. Almonds also contain fiber as well as protein. Both of these ingredients are a great start to your day and help you feel full longer.


How to make coconut chocolate almond chia pudding.

You’ll be amazed at how easy this is to make. In less than 5 minutes, you will have done most of the work. The longest step is waiting for the coconut chocolate almond chia pudding to set. Below are the 5 easy steps.

  • Warm up milk, add chocolate chip, until melted
  • Add chia seeds and stir. Wait 2 minutes and stir again.
  • Refrigerate for at least 2 hours.
  • Add crunched salted almonds and coconut flakes.
  • Stir & Enjoy!

What if I want to add sweetener?

Lily’s dark chocolate chips do not have added sugar and are not very sweet. To make this dessert sweeter, feel free to add stevia, maple syrup, honey, or any other sweetener of choice. Add in with the chocolate chips and stir well to combine.

Can I substitute almond milk for other milk?

Yes- you can use your favorite milk to make chia pudding.

Coconut Chocolate Almond Chia Pudding

Almond Joy Chia Pudding is a thick chocolate chia pudding, with coconut flakes and salted almond, perfect for breakfast or even dessert.
Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 5 minutes
Setting Time 2 hours
Total Time 2 hours 5 minutes
Servings 2 servings


  • 1 cup almond milk
  • cup Lily's dark chocolate chips
  • 4 tbsp chia seeds
  • ½ cup salted almonds chopped
  • ¼ cup coconut flakes
  • sweetner of choice optional


  • Heat almond milk in the microwave for 1 minute or on the stove top until it's hot but does not start to boil. Remove from heat and add dark chocolate chips. Let the chocolate chips sit in the hot milk for about 30 seconds. Stir until chocolate melts. If you are adding sweetener of choice, add it at this point and mix. Evenly divide the chocolate almond milk into 2 seperate jars or small bowls.
  • Add 2 tablespoons of chia seeds in each serving. Stir, let sit for 2 minutes, and stir again to ensure even distribution of chia seeds in milk.
  • Refirgerate for at least 2 hours or up to 2 day. Before serving, divide crushed almonds and coconut flakes evenly between the two servings.
  • Mix and enojy.

Smoked Gouda Chicken burgers

Chicken burgers often times do not taste great on their own. However, if add the right ingredients in the chicken, add a smokey cheese like smoked gouda and place them on delicious, wholesome buns, they prove to be out of this work delicious. The bread of choice for my smoked gouda chicken burgers is Ezekiel buns. The ground chicken burger is flavorful and juicy and is even better with smooth and flavorful smoked gouda. Although you can use any buns of choice, Ezekiel buns are a great, wholesome option that has incredible flavor and texture.

Breakdown of the Smoked Gouda Chicken Burgers.

Ground chicken burgers are often times dry and don’t have a lot of flavor. While ground beef burgers are best with minimal added ingredients in the meat, I find the opposite to be true for ground chicken burgers. The most flavorful meat usually is due to the high amount of fat. Chicken is pretty lean so not a lot of flavor on its own and that is why I added a few basic ingredients in the ground chicken.

To add more flavor to the ground chicken, smoked gouda cheese sounded like a great idea. Smoked gouda has a mild and smooth flavor, but if of quality, it also has a smokey taste that sets it apart from regular gouda. What better way to add flavor to a ground chicken burger than to add some smokiness.

Ezekiel buns were the buns of choice for this kind of burger because ever since I tried Ezekiel bread, there is no going back for me. At least not on most days of the week. I mostly enjoy the fact that there is no sugar or honey. I’m not a fan of sweet breads so this was a great choice for me, however, you can substitute Ezekiel buns for your favorite.

Adding flavor to the smoked gouda chicken burgers.

Ground chicken is not very flavorful on its own so I added minced garlic cloves, freshly chopped parsley, smoked paprika, Worcestershire sauce, salt, and pepper. After mixing all the ingredients in the ground chicken and the patties have been formed, sprinkle some more salt and pepper on each of the patties, both sides.

Also, if perfection had a definition, it would be toasting the Ezekiel buns on the grill for a couple of minutes before assembling your burger. It make a world of a difference.

What is Ezekiel bread?

Ezekiel bread is a much healthier option, rich in many different nutrients and fiber. It is made out of sprouted whole grains and legumes. It also contains no added sugar and most other breads do. You can find Ezekiel bread sliced but they also have burger buns, bagels, wraps, and other great options as well.

Perfectly grilled chicken burgers.

Place the burgers on a hot gas or charcoal grill. There is no correct grilling time that is precise for all burgers and grills. This will vary on the thickness of the burgers as well as the temperature of the grill. The internal temperature of the ground chicken burgers should be 160°F, which is roughly anywhere from 3-5 minutes per side. You can measure the temperature using a">Saferell Instant Read Meat Thermometer for Cooking, Fast & Precise Digital Food Thermometer with Backlight, Magnet, Calibration, and Foldable Probe for Deep Fry, BBQ, Grill, and Roast Turkey/Blackfood thermometer. If temperature of the chicken gets too hot, there is a chance the burgers will dry out.

Suggested toppings.

What’s a burger without any toppings?! There are an enormous amount of toppings that go wonderfully on these smoked gouda chicken burgers. Some suggestions are:

  • lettuce
  • tomato
  • mayonnaise
  • red onions
  • ketchup and/or mustard
  • dill pickles
  • aioli sauce

Smoked Gouda Chicken Burgers

These smoked gouda chicken burgers on Ezekiel buns taste out of this world delicious, you would never guess you're eating chicken.
Course Main Course
Cuisine American
Keyword chicken burger,, chicken reicpes, smoked gouda chicken burger on Ezekiel buns
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people


  • 1 lb ground chicken
  • 3 tbsp Worcestershire Sauce
  • 2 tbsp fresh ground parsley
  • 2 garlic cloves, minced
  • ½ tsp smoked paprika
  • ½ tsp salt plus more for top of burgers
  • ¼ tsp pepper plus more for top of burgers
  • 4 Buns
  • 4 slices of smoked gouda cheese


  • Preheat grill on medium to high heat.
  • In a medium browl, mix together ground chicken, garlic, Worcestershire sauce, parsley, smoked paprika, salt, and pepper. Shape into 4 patties, about 4 oz each. Sprinkle salt and pepper on both sides of each burger before placing on grill.
  • Place the burger patties on the grill. Cook about 4 minutes on one saide. Flip over, place a slice of cheese on each, and grill for another 4-6 minutes. The internal temperature of the chicken burgers should reach 160°F. If you use a food thermometer, once this temperature is reached, the chicken burgers are cooked.
  • Optional: Place buns on grill for about 1-2 minutes to toast slightly.
  • Assemple burger and add desired toppings.

Iced Lemon Loaf

This Iced Lemon Loaf recipe will present a super moist loaf with a subtle, yet noticeable lemon flavor. The icing on the top is a sweet lemon surprise that will put an accent on every bite you take.

Seriously, this is a wonderful recipe and this Iced Lemon Loaf is unbelievably moist. The freshly squeezed lemon juice and grated lemon zest make this recipe unique because all flavors come from a whole lemon, not lemon extract. I love this because the flavor is not overpowering. The subtle lemon flavor in the loaf and the stronger lemon flavor in the icing, make a perfectly balanced treat.

Iced Lemon Loaf Made to Perfection.

I have tried a few other recipes for iced lemon loaf with variations the included egg yolks, sour cream, and butter, however I have found that for this recipe, simple is best. Whole eggs, oil, and buttermilk, resulted in the most moist, dense, and flavorful outcome.

Lemon extract is also a very common ingredient in many lemon loaf recipes, however I think it’s best without. Lemon extract makes it too rich, and in my opinion, lemon desserts have to be balanced, not overly rich. Using the right amount of just lemon zest and freshly squeezed lemon juice, I was able to get the most perfectly flavored lemon loaf with just the right amount of flavor. The lemon icing, on the other hand, is stronger and sweeter and makes a statement. With that being said, this iced lemon loaf is ever lemon lover’s dream.

Ingredients needed for the lemon (you probably have on hand):

  • lemon zest
  • lemon juice
  • baking soda
  • baking powder
  • all-purpose flour
  • granulated sugar
  • buttermilk
  • salt
  • eggs
  • canola or vegetable oil
  • confectioner’s sugar and lemon juice (for lemon icing)

Making the Lemon Loaf requires 5 main steps.

  1. Juicing and grating lemons.
  2. Whisking dry ingredients.
  3. Whipping wet ingredients.
  4. Combine wet ingredients with the dry.
  5. Baking.

To make the Lemon Icing:

  1. Mix lemon juice and sugar together until desired consistence is reached.

Making your own buttermilk.

This recipe calls for buttermilk instead of sour cream because I think it made the iced lemon loaf much more moist. you can make your buttermilk at home using 2 household ingredients: whole milk and lemon juice or vinegar. In this recipe, you need 3/4 cup of buttermilk. Add 1 tablespoon of lemon juice or vinegar in a measuring cup. Then, pour whole milk until you reach the 3/4 cup mark. Whisk and let sit for 5 minutes at room temperature. This will cause slight curdling in your milk, making buttermilk.

Baking to perfection.

The baking process is important in order to reach the perfectly moist outcome. Lemon loaf should not be baked at a high temperature. This type of loaf should be baked in a 9×5 loaf pan at 350F for 45 minutes, then cover it with aluminum foil for another 10 minutes or so. Because every oven is different, check for readiness at around 45 minutes by inserting a toothpick in the center. If it comes out clean, it is ready and does not need to be baked longer. If the lemon loaf has to bake it longer, make sure to cover the top so that it does not burn.

How to store Iced Lemon Loaf.

Store iced lemon loaf in an air tight container at room temperature. Storing in the refrigerator will cause it to dry out slightly.

Freezing instructions.

This is one of those desserts that just freezes beautifully. To freeze, wrap loaf with plastic wrap and place in a freezer bag. Freeze for up to 3 months.

You can also freeze individual slices, just make sure you wrap each one with plastic wrap and place then in a freezer bag.

To thaw, place at room temperature over night.

Iced Lemon Loaf

This Iced Lemon Loaf recipe makes a super moist loaf with a subtle, yet noticeable lemon flavor topped with an accent lemon icing.
Course Breakfast, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 1 loaf


  • cups all-purpose flour
  • 2 tbsp lemon zest
  • 5 tbsp lemon juice
  • 3 eggs
  • ¾ cup buttermilk
  • ½ cup canola or vegetable oil
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt

Lemon Icing

  • 1 cup confectioner's sugar
  • 2-3 tbsp lemon juice


  • Preheat oven to 350°F.
  • Zest and juice lemons, by zesting first, then juice. Set the required zest and juice aside.
  • In a medium bowl, whisk together all purpose flour, baking powder, baking soda, and salt. Set aside.
  • In a mixing bowl, using an electric mixer, whisk eggs and granulated sugar for 2 minutes on high speed or until mixture has thickend but is still runny.
  • Add oil, lemon zest, and lemon juice to the eggs and sugar. Whisk until combined.
  • Add half of the dry ingredients and half of the buttermilk to the egg mixture and whisk to combine. Once combined, add the remaining dry ingredients and buttermilk and whisk.
  • Pour batter in a 9×5 non stick loaf pan. You can also spray with non-stick spray to ensure easy release.
  • Bake loaf for about 50 minutes, covering the top with aluminum foil for the last 10 minutes of baking. After 45 minutes, check the the readiness by inserting a toothpick in the center the lemon loaf. If the toothpick comes out clean, the lemon loaf is ready.
  • Once baked, remove from oven and let the lemon loaf rest in loaf pan for about 1 hour. This will allow propper time for it to set before being released from the pan.

Lemon Icing

  • Mix confectioner's sugar and lemon juice. Mix until smooth. For a thinner consistency, add lemon juice, one teaspoon at a time.
  • Once lemon loaf has cooled completely, pour lemon icing over the top of the lemon loaf. Allow the icing to set for at least 1 hour before slicing.

Lighter Chicken Parm Recipe

Chicken Parm is one of my all time favorite foods! I’m a sucker for Italian and chicken, tomato sauce, and Parmesan cheese are some of my favorites to eat. Although I enjoy a nice authentic Italian Parmesan, I am so excited to have a great go-to recipe for a Lighter Chicken Parm where it still tastes phenomenal.

The way that I have transformed traditional Chicken Parm into lighter Chicken Parm is very simple. The only change that I made was substituting the flour and bread crumbs for almond flour. Also, instead of frying the chicken, I baked them and believe it or not, the chicken still tasted phenomenal.

Avoiding Dry Chicken.

Chicken can be dry when baked and there are several steps you can take to avoid that. One is the quality of your chicken. In my local grocery store where I purchase my chicken, I have found that their antibiotic free chicken tastes so much better than the regular.

Next, it’s important to pound the chicken breasts with a meat mallet so that the muscle fibers break apart and the chicken is softer.

Lastly, don’t over-bake the chicken. If you are not sure how long to bake it for, use a food thermometer and check the internal temperature of your chicken. Remove the chicken from the oven once it reaches 165F.

The Sauce.

The Sauce is important and gives the dish a lot of the flavor. For my marinara, I like to use Passata instead of crushed tomatoes. Passata is simply just tomatoe purée that has been strained from skin and seeds. Passata is also uncooked and is made only from tomatoes, without any additional ingredients. I think it makes sauce taste incredible delicious. To the Passata, I add onion, garlic, and other delicious herbs that give it so much flavor

Pairing Lighter Chicken Parmesan.

I can’t give up pasta and I don’t plan on giving up pasta! Due to that, I like to pair this Lighter Chicken Parm with whole wheat spaghetti or any other whole wheat pasta that I have on hand. Another great option is chick pea pasta.

Lighter Chicken Parm

Chicken Parm is a classic meal everyone loves and it's even better when you can make it lighter and still have it taste phenomenal.
Course dinner
Cuisine Italian
Keyword lighter chicken parmesan
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings


  • 2 chicken breasts sliced in half
  • 2 eggs
  • 1 cup almond meal
  • ¼ cup Parmesan Cheese
  • 1 tbsp parsley flakes
  • 2 tbsp oregano
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • 1 tsp paprika
  • salt and pepper to taste


  • 2 tbsp extra virgin olive oil
  • ½ medium yellow onion chopped
  • 3-4 garlic cloves minced
  • 2 cups Passata
  • ¼ cup water
  • 1 bay leaf
  • 5 fresh basil leaves chopped
  • 1 tbsp oregano
  • 1 tbsp parsley flakes
  • ½ tsp salt
  • ¼ tsp black pepper


  • Preheat oven to 430°F.
  • In a medium saucepan, add and heat olive oil over medium heat and sauté chopped onions until translucent. Then, add Passata, water, bay leaf, parsley, basil, oregano, salt and pepper. Bring to a boil. Once it begins to boil, reduce heat to low and let it simmer for 15 minutes. 
  • Slice the chicken breasts in half, lengthwise, and lightly pound with a meat mallet. Season the chicken with salt and pepper on both sides and set aside.
  • In one shallow bowl, add eggs and whisk. In a second shallow bowl, add almond meal, oregano, parsley, garlic powder, onion powder, Parmesan cheese, paprika, salt, and pepper.
  • Coat each chicken slice in egg, shaking off any access, then in the almond flour mixture. Make sure that both sides are fully coated. Add the coated chicken in a single layer in a baking dish lightly coated with olive oil.
  • Bake chicke for 20 minutes. After 25 minutes, Add half of the sauce in the baking dish and flip the chicken over to the other side. bake for another 10 minutes. Internal temperature of chicken should reach 165F, so the baking time may slightly vary depending on the thickness of the chicken.
  • Once the chicken has cooked all the way, remove from oven and let rest for about 5 minutes. Serve over your favorite pasta add remaining sauce over pasta, if desired. 

Spaghetti in Eggplant Sauce

Spaghetti in Eggplant Sauce is a great meatless dish any day because it is tasty, easy, and loaded with fiber and healthy fats. The eggplant and tomato sauce go incredible well together but I also add olives and chopped green onions which really amplify its flavors.

When making this Spaghetti in eggplant sauce dish, I had Mediterranean in mind. My grandma always made roasted eggplant and tomato sauce with lots of garlic and she dipped bread in this extremely flavorful sauce, however I wanted something that would make it pop. That’s why I added olives and green onions because these two ingredients made every bite special. Also, instead eating this with bread (which would be so GOOD) I decided to have it with whole grain spaghetti and I have zero regrets doing so.

How to make Spaghetti with Eggplant Sauce:

  1. Saute the eggplant for about 4 minutes until softened. Eggplant soaks up a lot of oil so make sure the oil is hot before adding in the eggplant. I also suggest using a non stick pan so that the eggplant doesn’t stick and you won’t be required to keep adding more oil. I like to use light olive oil for this dish because it add flavor without burning as extra virgin olive oil would.
  2. Add in minced garlic and mixing with a wooden spoon, cook for 1 more minute. At this point, if you need to add more oil, you can do so but just enough so that the minced garlic doesn’t stick to your pan.
  3. Add crushed tomatoes and seasonings. You can use fresh or dried herbs. I always have the required herbs dried on hand so I use dried more frequently.
  4. Let the sauce simmer. Cover the eggplant sauce halfway and let it simmer while the spaghetti cooks, approximately 10-12 minutes.
  5. Add spaghetti to the eggplant sauce. Mix the spaghetti in eggplant sauce so that the spaghetti is fully coated with the delicious sauce.
  6. Top with Greek black olives and fresh green onions. This is my favorite part! These two ingredients make this Spaghetti with Eggplant Sauce dish so special. You can also use black olives but my favorite olives are Greek olives with the bone in. I cut around the bone and add sliced pieces of the olives in this dish.
  7. Optional: top with fresh basil and Parmesan cheese.

Can you substitute spaghetti?

Yes. You can make your favorite kind of pasta with this Eggplant Sauce.

Spaghetti in Eggplant Sauce

This Spaghetti in Eggplant Sauce recipe is wonderful Mediterranean Dish loaded with fiber and even more flavor. It comes together in half an hour, making it perfect for any day of the week.
Course Main Course
Cuisine Mediterranean
Keyword eggplant sauce, mediterranean meal
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Cost $6-$10


  • 8 oz spaghetti
  • 3 tbsp light olive oil
  • 1 eggplant
  • 2-3 cloves garlic minced
  • 28 oz can crushed tomatoes
  • 1 tsp oregano
  • 1 tsp parsley flakes
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ cup pitted Greek olives sliced
  • 2 stems green onions
  • ½ cup Parmesan cheese optional


  • Wash and dice one whole eggplant into 1/2" thick cubes and set aside. Mince 2-3 cloves of garlic and set aside as well.
  • Fill a large pot with water and place over medium heat. This will give the water for the spaghetti time to come to a boil while you are making the sauce.
  • In a large shallow saucepan, heat light olive oil on medium heat. Add in the diced eggplant and cook for about 4 minutes or until the eggplant is soft.
  • Stir in the minced garlic and cook for 1 more minute. Add oil as needed.
  • Using a fork, slightly mash the cooked eggplant then add the crushed tomatoes, parsley, oregano, salt and pepper. Stir until combined bring to a boil. Once the sauce begins to boil, decrease the heat to low. Let the sauce simmer covered halfway until the spaghetti cooks, about 10 minutes.
  • Add spaghetti to boiling water and cook until al dente according to package instructions.
  • Once the spaghetti is cooked, remove from heat. Drain the spaghetti and add to the sauce. Remove sauce from heat and mix together until spaghetti is fully covered with the eggplant sauce.
  • Top spaghetti with sliced Greek olives and chopped green onions.
  • For optional garnish, add grated Parmesan cheese and fresh chopped basil.
  • Serve while still warm.

Chocolate Lava Cakes Recipe

Jump to Recipe

Chocolate Lava Cake is a great name for this chocolatey dessert because it is exactly that. A moist chocolate cake that has runny chocolate oozing out of it when cut just like hot lave. This dessert is so popular that almost every restaurant has it’s own version of the dessert and you would think that special talent is needed for this but really, it’s just 7 ingredients all mixed together and baked into lava-that’s it!

I’m all about chocolate and this is a rich chocolate dessert that can be paired with so many options such as; berries, vanilla ice cream, whipped cream and so much more.

What makes the lava?

Really, it’s just the batter that’s not baked all the way on the inside. No worries, it comes to a temperature that is hot enough, making it perfectly safe to eat. Since the batter for this is very runny and it doesn’t bake for a very long time, the center of the lava cake doesn’t turn into cake. Instead, it runs out just like lava. So although it looks like something special is to be made, it really is just the one batter with 7 ingredients that makes it all happen.

What ingredients are needed to make Chocolate Lava Cake:

  • butter
  • bittersweet chocolate bar
  • all purpose flour
  • whole eggs & egg yolks
  • sugar
  • pinch of salt
  • pinch of espresso powder- I used this in almost every chocolate dessert because it makes the chocolate flavor that much better!

Lava cake is usually made with the same ingredients but what really gives it the best flavor is the chocolate you use but I’ll get into that later.

How to make Chocolate Lava Cake:

  1. Preheat oven to 423F.
  2. Prepare 4 ramekins by buttering them and dusting the buttered ramekins with cocoa powder to avoid them from sticking to the ramekins. You can also use non- stick spray instead of butter to make this step easier.
  3. Make the batter and distribute the chocolate lava cake batter evenly into the 4 prepared ramekins.
  4. Bake the cakes for about 13 minutes or until the sides are of the cakes are set but tops look soft.
  5. Flip ramekins over onto a plate, tadd your favorite, and serve!

Can I use a muffin tip instead of ramekins?

You might be able to but I haven’t had any luck. Before I had ramekins, I tried making lava cakes a few times using my muffin tin and things got messy. While some claim that muffin tins work, that was not the case. I recommend using ramekins. My ramekins are 6-ounces and are perfect for a single serving of Chocolate Lava Cake.

It is important to use high quality chocolate, preferably a chocolate bar.

Good chocolate will make your Chocolate Lava Cakes taste better. If you use chocolate chips, there is a chance that you might not get much lava, if any, because chocolate chips are often coated and that compromises the quality of the chocolate. For best best results and from personal experience, using a chocolate bar almost guarantees a perfect outcome.

Chocolate Lava Cake

These chocolate lava cakes are decadent and moist on the outside and runny on the inside. They are a chocolate lover's dream!
Course Dessert
Cuisine American
Prep Time 18 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings 4
Cost $5-$10


  • ramekins


  • ½ cup butter plus more to grease ramekins
  • 6 oz semisweet chocolate
  • 2 large eggs
  • 2 large egg yoks
  • 3 tbsp sugar
  • pinch salt
  • ¼ tsp espresso powder
  • 3 tbsp all purpose flour
  • cocoa powder dusting


  • Preheat oven to 450°F.
  • Prepare 4 remakins by greasking them with butter and dusting the insides with cocoa powder. Tap out any excess cocoa powder.
  • In a mixing bowl, add butter, chocolate, and espresso powder and melt in microwave in 30 minute intervals mixing between each or using the double boiler method. Be careful not to burn the chocolate. Once chocolate is melted, set aside.
  • In a seperate bowl, combine 2 eggs, 2 egg yolks, sugar, and salt and beat with an electric mixer for 5 minutes on high speed until the egg yolks are thick and light yellow.
  • Pour the melted chocolate in the egg mixture and mix until mostly combined.
  • Add in all purpose flour and fold in until fully incoporated.
  • Divide the chocolate batter evenly into 4 ramekins. Place ramekins on a baking sheet and place in preheated oven for about 10-12 minutes. The outsides of the cakes should be firm and the top centers will still be soft and jiggle slightly.
  • Remove from oven and let the lava cakes cool in the ramekins for 1 minute. Then, invert onto plates and the lava cakes should easily release from the ramekins.