Soft and spongy with a fun shape and texture is the best way to describe these Madeleine Cookies. They use simple ingredients from your pantry and come together in less than 30 minutes!

These classic French Madeleines are made from a genoise cake batter (or génoise in French) which is a traditional French sponge cake where air is left within the batter to provide volume.

They might be called cookies but they taste fluffy like a cake. So, it’s like having the best of both worlds in one dessert! Plus, the perfect way to end any day, is making a warm cup of Lemongrass Tea alongside a plate of these cookies.

Why We Love This Recipe

• It’s a cake and cookie all in one!
• French desserts, like this recipe and my French Apple Cake are, in my opinion, some of the best!
• You likely already have every ingredient in your pantry right now. What are you waiting for?
• Start to finish, this recipe takes less than 30 minutes!

Recipe Ingredients

Butter & Flour: These are everyday ingredients but for this recipe you will see how these two come together to make a coating for your Madeleine pan.

For all ingredients and amounts please see the recipe card below.

How to Make Madeleine Cookies

Step #1: Preheat your oven to 375 degrees Fahrenheit.

Step #2: In a small bowl melt your 10 Tablespoons of butter for the cookies and set it aside to cool.

Step #3: In a small bowl create your pan coating by combining 1 Tablespoon of melted butter and the flour and whisking it together.

Step #4: Using a pastry brush, brush each of the cookie cavities on your pan then set the pan aside.

Step #5: In a large bowl using a hand mixer or stand mixer combine the eggs, light brown sugar, granulated sugar, vanilla, and salt and mix until combined.

Step #6: Next, sift the flour into the egg mixture ½ cup at a time ensuring it fully combines before adding more. Scrape down the bowl as needed.

Step #7: Next add in the butter and using a spatula gently fold until everything has combined. Be sure to not over mix!

Step #8: Drop a heaping Tablespoon of Madeleine batter into each madeleine mold on your baking sheet.

Step #9: Bake in the oven for 8-10 minutes until they reach a light golden brown and they spring back when lightly touched.

Step #10: Remove to a cooling rack, decorate to your liking and enjoy!

Decorating Your Madeleines

Classic Madeleines are just that, classic. With that being said, when I make a batch or two for gatherings, similar to my Shortbread Biscotti, I like to heighten the presentation by adding additional flavors and decorations. Here are my 3 go to options.

Dusting of powdered sugar: I LOVE the look of this. I think it is so simple and elegant and it only takes a small amount of confectioner’s sugar to really elevate the look of these cookies.

White Chocolate and Lemon Zest: The sweetness of white chocolate and the tart that comes from fresh lemon zest is the perfect combination to add to this French madeleine recipe.

Dark Chocolate and Pistachios: I love all things chocolate! Whether it’s Chocolate Crinkle Cookies or a Baileys Chocolate Martini and this dark chocolate dip and pistachio topping adds a rich flavor and a little crunch to these soft and fluffy cookies.

Expert Tips

Do Not Over Mix! Having air in the batter is what makes the spongey consistency while baking this madeleine recipe. If you over mix then you will lose volume, the texture will be chewy, and there will be less moisture in the batter.

FAQs

Storage Information

You can store these cookies in an airtight container at room temperature for 2-3 days.

Storing these cookies in the fridge can unfortunately increase the staling process so I wouldn’t recommend this.

More Delicious Cookie Recipes

• Vegan Pumpkin Chocolate Chip Cookies
• Alfajores
• Chocolate Crinkle Cookies

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Madeleine Cookies Recipe

Soft and spongy with a fun shape and texture is the best way to describe these Madeleine Cookies. They use simple ingredients from your pantry and come together in less than 30 minutes!

Course Cookies, Desserts

Cuisine European, French

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 20 cookies

Calories 118kcal

Author Linda

Equipment

• KitchenAid Stand Mixer
• Madeleine Pan

Ingredients

For the Cookies

• 10 Tbsp unsalted butter cut into pieces
• 2 eggs
• 1/2 cup granulated sugar
• 3 Tbsp light brown sugar
• 2 tsp vanilla extract
• 1/8 tsp salt
• 1 1/4 cups all-purpose flour

For Coating the Pan

• 1 Tbsp unsalted butter melted
• 1 1/2 tsp all-purpose flour

Instructions

• Preheat your oven to 375 degrees Fahrenheit.
• In a small bowl melt your 10 Tablespoons of butter for the cookies and set it aside to cool.
• In a small bowl create your pan coating by combining 1 Tablespoon of melted butter and the flour and whisk it together.
• Using a pastry brush, brush each of the cookie cavities on your pan then set the pan aside.
• In a large bowl or stand mixer combine the eggs, light brown sugar, granulated sugar, vanilla, and salt and mix until combined.
• Next, sift the flour into the egg mixture ½ cup at a time ensuring it fully combines before adding more. Scrape down the bowl as needed.
• Next add in the butter and using a spatula gently fold until everything has combined. Be sure to not over mix.
• Drop a heaping Tablespoon into each cookie mold on your Madeleine pan.
• Bake in the oven for 8-10 minutes until they reach a light golden brown and they spring back when lightly touched.
• Remove to a cooling rack, decorate to your liking and enjoy!

Video

Notes

Do Not Over Mix! Having air in the batter is what makes the spongy consistency while baking. If you over mix then you will lose volume, the texture will be chewy, and there will be less moisture in the batter.

 

Storage: You can store these cookies in an airtight container on your counter for 2-3 days.

Storing these cookies in the fridge can unfortunately increase the staling process so I wouldn’t recommend this.

Nutrition

Serving: 1cookie | Calories: 118kcal | Carbohydrates: 13g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 33mg | Sodium: 22mg | Potassium: 20mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 216IU | Calcium: 7mg | Iron: 0.5mg

This Vegan Mushroom Stroganoff is filled with mushrooms, leeks, and spices all tossed together with noodles. It’s the perfect vegan comfort food!

Finding flavorful vegan sauces for noodles or pasta can always be a challenge. This Stroganoff sauce is packed with flavor and delicious on top of a bed of noodles. If you are looking for other great vegan sauces you have to try my Vegan Vodka Sauce and Ultimate Vegan Bolognese Sauce!

Stroganoff is truly an ultimate comfort food in my opinion so naturally I had to create a delicious vegan recipe to satisfy my cravings. This creamy Vegan Mushroom Stroganoff recipe is packed with flavors and is the perfect recipe to warm you up on a cool winter day. The mushrooms are a classic stroganoff ingredient where leeks are not. However, I believe leeks are very underrated. They are easy to handle and add in good flavor so I try to add them to recipes when I can.

What is Stroganoff?

Stroganoff or even more well known, Beef Stroganoff is a classic Russian dish that consists of beef, mushrooms, a sour cream sauce, all over a bed of egg noodles.

How to make Vegan Mushroom Stroganoff

Assemble your ingredients. For exact amounts see the recipe card below.

In a large skillet or Dutch oven over medium-high heat, add in 1 Tablespoon of olive oil.

Once warm, add in half of the leeks and mushrooms and cook for 5-10 minutes until mushrooms are nicely browned. Be sure to stir occasionally.

Next, lower to medium heat and add in half of the garlic and ½ teaspoon of thyme and a pinch of salt.

Continue to sauté for another 2-3 minutes until the mushrooms are brown and crispy and transfer the mushrooms and leeks to a bowl and set aside.

Next, repeat the same process with the other half of the mushrooms. leeks. garlic, thyme, and salt.

While the mushrooms are cooking make the roux. In a medium bowl whisk together the vegetable broth, soy sauce and flour until there are no clumps remaining.

Then, pour the white wine into the Dutch oven with the mushrooms and scrape down any brown bits off the bottom of the pan. reduce the heat and simmer for 3 minutes.

Next pour the roux into the pan and whisk to combine again ensuring there are no clumps.

Then bring it to a simmer and add in the coconut milk, tahini, nutritional yeast, a pinch of salt and paprika.

Simmer over medium-low heat for 10 minutes until the sauce is thick and creamy.

While this is thickening, cook your pasta according to the package directions. Drain, keep warm and set aside.

Then add in the Dijon mustard, pasta, and fresh dill into the Dutch oven and toss everything together.

Finally serve into individual bowls, top with the first batch of mushrooms and leeks and garnish with fresh dill and enjoy!

What types of Mushrooms to use

In the ingredients it says to use 8 oz of mixed mushrooms. For my recipe I used a mixture of cremini mushrooms, shitake mushrooms, and oyster mushrooms. However, there are a number of types of mushrooms out there so feel free to use any mixture of mushrooms that you prefer.

Storage Information for the Best Vegan Mushroom Stroganoff

You can store this recipe in an airtight container in your fridge for 3-5 days.

More Delicious Vegan Recipes:

• Thai Red Curry (Vegan)
• Vegan Cuban Bowls
• Five Easy Vegan Smoothies
• Chickpea Tikka Masala [Vegan]
• Spicy Vegan Meatballs
• Vegan Palak Paneer
• Southern Style Vegan Black Eyed Peas

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Vegan Mushroom Stroganoff Recipe

This Vegan Mushroom Stroganoff is filled with mushrooms, leeks, and spices all tossed with noodles. It's the perfect vegan comfort food!

Course Main Course, Main Dish

Cuisine European, Russian

Diet Vegan, Vegetarian

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4 servings

Calories 445kcal

Author Linda

Equipment

• Lodge Dutch Oven

Ingredients

• 2 Tbsp olive oil
• 3 medium leeks prepped; see Note 1
• 8 oz mixed mushrooms prepped; see Note 2 & 3
• 3 cloves garlic minced
• 1 tsp thyme
• 3/4 cup vegetable broth
• 1 Tbsp soy sauce
• 1/8 cup all-purpose flour
• 1/4 cup dry white wine I use sauvignon blanc
• 1/2 can full fat coconut milk
• 1 Tbsp tahini
• 1 Tbsp nutritional yeast
• 1/2 tsp paprika
• 1/4 tsp Dijon mustard
• 6 oz vegan egg noodles (these are egg free noodles)
• 1/8 cup fresh dill chopped
• salt and pepper to taste

Instructions

• In a large skillet or Dutch oven over medium-high heat, add in 1 Tablespoon of olive oil.
• Once warm, add in half of the leeks and mushrooms and cook for 5-10 minutes until mushrooms are nicely browned. Be sure to stir occasionally.
• Next, lower the heat to medium and add in half of the garlic and thyme and a pinch of salt.
• Continue to cook for another 2-3 minutes until the mushrooms are brown and crispy and transfer the mushrooms and leeks to a bowl and set aside.
• Next, repeat the same process with the other half of the mushrooms. leeks. garlic, thyme, and salt.
• While the mushrooms are cooking make the roux. In a medium bowl whisk together the vegetable broth, soy sauce and flour until there are no clumps remaining.
• Then, pour the white wine into the Dutch oven with the mushrooms and scrape down any brown bits off the bottom of the pan. reduce the heat and simmer for 3 minutes.
• Next pour the roux into the pan and whisk to combine again ensuring there are no clumps.
• Then bring it to a simmer and add in the coconut milk, tahini, nutritional yeast, a pinch of salt and paprika.
• Simmer over medium-low heat for 10 minutes until the sauce is thick and creamy.
• While this is thickening, cook your pasta according to the package directions. Drain, keep warm and set aside.
• Then, add in the Dijon mustard, pasta, and fresh dill into the Dutch oven and toss everything together.
• Finally serve into individual bowls, top with the first batch of mushrooms and leeks and extra fresh dill and enjoy!

Video

Notes

1. Prepping Leeks: Slice off the dark green tops and wash the leeks in a bowl of cold water. Then cut leeks in half longways and then slice as you would a stalk of celery, but be sure to not slice too thin since they will cook down.
2. Prepping Mushrooms: wipe off any dirt from the mushrooms and then tear or cut them into bite sized pieces.
3. For the mixed mushrooms I used cremini, shitake, and oyster mushrooms but you can use any blend of mushrooms that you prefer!

Nutrition

Serving: 1serving | Calories: 445kcal | Carbohydrates: 52g | Protein: 12g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 36mg | Sodium: 292mg | Potassium: 605mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1298IU | Vitamin C: 12mg | Calcium: 82mg | Iron: 5mg

This Povitica or “nut roll” is a national Croatian and Slovenian bread that is filled with a walnut spread and tightly rolled to create the beautiful swirls you see on the inside!

If you are a bread connoisseur then on top of this Povitica recipe you must also try my Easy Rustic Olive Bread, Lemon Poppy Seed Summer Squash Bread, and Honey and Herb Bread!

You guys, this bread is addictive! I first tried this while visiting friends in Kansas City. If you live close or ever visit, you have to go to Strawberry Hill. They have been there since 1903 and bake authentic Povitica of all flavors! Once I tried this, I knew that I needed to create a recipe for it. The bread is soft and fluffy, with a crisp outer shell, and the filling is sweet and melts in your mouth with each bite.

One thing I am trying to do more is make bread! I love eating bread (I mean come on who doesn’t) but I want to be better at making it from scratch. If you are wanting to as well I would recommend trying my Pan de Agua recipe first because it’s a great starter bread. However if you’re feeling ambitious then give this Povitica recipe a go!

How to make Povitica

Assemble your ingredients. For exact amounts see the recipe card below.

In a small bowl, whisk together the warm water, ½ teaspoon of sugar and yeast and set aside for 5 minutes until it is foamy.

Then, in a medium or small saucepan, heat the milk to just below boiling, about 3-5 minutes, be sure to stir occasionally. Then set aside to cool.

After the warm milk has cooled, whisk in the melted butter, 3 Tablespoons of sugar, and salt.

Next, add in the egg, vanilla, and yeast mixture to the milk mixture and whisk together.

In a large bowl of a stand mixer with a dough hook, add in the flour.

Pour the wet ingredients into the bowl with the flour and mix with the dough hook until it forms a smooth ball of dough.

Next, place the dough on a lightly floured surface and shape into a ball.

Then place the dough into a lightly oiled bowl and cover with a warm tea towel for 1 hour and 30 minutes to allow the dough to rise.

While the dough is rising you can make the walnut filling. In the bowl of a food processor or blender add in the milk and butter and pulse together until mixed well.

Next, add in the walnuts, sugar, salt and cinnamon and pulse together until everything is combined.

Then, add in the vanilla and egg yolk and pulse until the filling has combined well together. Keep at room temperature until it is ready to be spread onto the dough.

Next, spray a 9×5 loaf pan with nonstick cooking spray and set aside.

Roll the dough out to roughly 20” x 8” rectangle. Be sure the dough isn’t too thin so that you can add the filling and roll without issue.

Spread the filling over the rolled out dough leaving half an inch all the way around bare.

Roll the long side of the dough as tightly as possible, as if you were creating a rope.

Then, gently stretch out the rope so that it fits in your loaf pan in an S shape.

Next, cover the loaf pan with a warm damp towel and let sit in a warm place for 15 minutes. At the same time preheat your oven to 350 degrees Fahrenheit.

Bake for 15 minutes at 350 degrees, then lower the oven temperature to 300 degrees Fahrenheit and bake for another 45 minutes.

After 30 minutes of cooking (15 at 350 and 15 at 300) if you are seeing the loaf starting to turn brown, cover with aluminum foil for the remainder of the baking time.

Remove the pan from the oven, and allow it to cool for 30 minutes. (You can tap it and it should sound hollow which means it’s done).

Finally slice and enjoy!

One important tip before making this dish

Bread making can be finicky but here is a tip that should help ease the process and have your Povitica come out beautifully!

Tightly roll

Baking and I have a love hate relationship. But one of the biggest things that can go wrong in this recipe is too much air between the layers when rolling. There is going to be some air, it just happens, but when it is time to roll the dough to create those swirls, be sure to roll as tightly as you can. This will create more internal swirls and lessen the amount of air in between the layers.

Storage Information

You can store this bread in an airtight container on your counter for 3-5 days. In your fridge for up to 1 week, or you can even freeze this Povitica for up to 2 weeks. Be sure to allow this recipe to thaw to room temperature before serving.

More Bread Recipes to love:

• Easy Brazilian Cheese Bread (Pão de Queijo)
• Savory Irish Soda Bread
• Indian Naan Bread
• Classic Rosemary Focaccia
• Spiced Pear and Pistachio Bread
• Rosemary and Red Onion Focaccia

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Authentic Povitica Recipe

This Povitica or "nut roll" is a national Slovenian bread that is filled with a walnut spread and tightly rolled to create the beautiful swirls you see on the inside!

Course Breads

Cuisine European

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Resting Time 2 hours hours

Servings 12 servings

Calories 272kcal

Author Linda

Equipment

• KitchenAid Stand Mixer
• Cuisinart DLC-2ABC Mini Prep Plus Food Processor Brushed Chrome and Nickel

Ingredients

For the Dough

• 2 tsp active dry yeast
• 1/2 tsp granulated sugar
• 2 Tbsp warm water
• 1/2 cup whole milk
• 3 Tbsp granulated sugar
• 3/4 tsp salt
• 1 Tbsp butter melted
• 1 egg
• 1/4 tsp vanilla extract
• 2 1/4 cups all-purpose flour

For the Filling

• 1/4 cup butter melted
• 1/4 cup whole milk
• 1 3/4 cups walnuts
• 1/2 cup granulated sugar
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1 egg yolk
• 1/2 tsp vanilla extract

Instructions

• In a small bowl, whisk together the warm water, ½ teaspoon of sugar and yeast and set aside for 5 minutes until it is foamy.
• Then, in a medium saucepan, heat the milk to just below boiling, about 3-5 minutes, stirring occasionally. Then set aside to cool.
• After the milk has cooled, whisk in the melted butter, 3 Tablespoons of sugar, and salt.
• Next, add in the egg, vanilla, and yeast to the milk mixture and whisk together.
• In a large bowl of a stand mixer with a dough hook, add in the flour.
• Pour the wet ingredients into the bowl with the flour and mix with the dough hook until it forms a smooth ball of dough.
• Next, place the dough on a lightly floured surface and shape into a ball.
• Then place the dough into a lightly oiled bowl and cover with a warm tea towel for 1 hour and 30 minutes to allow the dough to rise.
• While the dough is rising you can make the filling. In a food processor or blender add in the milk and butter and pulse together until mixed well.
• Next, add in the walnuts, sugar, salt and cinnamon and pulse together until everything is combined.
• Then, add in the vanilla and egg yolk and pulse until the filling has combined well together. Keep at room temperature until it is ready to be spread onto the dough.
• Next, spray a 9×5 loaf pan with non-stick cooking spray and set aside.
• Roll the dough out to roughly 20” x 8” in size. Be sure the dough isn't too thin so that you can add the filling and roll without issue.
• Spread the filling over the rolled out dough leaving half an inch all the way around bare.
• Roll the long side of the dough as tightly as possible, as if you were creating a rope.
• Then, gently stretch out the rope so that it fits in your loaf pan in an S shape.
• Next, cover the loaf pan with a warm damp towel and let sit in a warm place for 15 minutes. At the same time preheat your oven to 350 degrees Fahrenheit.
• Bake for 15 minutes at 350 degrees, then lower the oven temperature to 300 degrees Fahrenheit and bake for another 45 minutes.
• After 30 minutes of cooking (15 at 350 and 15 at 300) if you are seeing the loaf starting to turn brown, cover with aluminum foil for the remainder of the baking time.
• Remove the pan from the oven, and allow it to cool for 30 minutes. (You can tap it and it should sound hollow which means it’s done).
• Finally slice and enjoy!

Video

Nutrition

Serving: 1serving | Calories: 272kcal | Carbohydrates: 34g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 32mg | Sodium: 214mg | Potassium: 158mg | Fiber: 2g | Sugar: 13g | Vitamin A: 80IU | Vitamin C: 0.2mg | Calcium: 52mg | Iron: 2mg

This Potato Frittata recipe is filled with eggs, cheese, spinach, and of course, potatoes. It’s a flavorful breakfast choice to kickstart your day and ready in 30 minutes!

Recipe Ingredients

• Eggs: Eggs make the frittata soft and hold all the ingredients together. They mix the tastes well, making each bite delicious and smooth.
• Potatoes: Potatoes make the frittata hearty. They’re like a soft base, soaking up all the yummy flavors. If you love potatoes, be sure to explore our Potato Chip Spanish Tortilla recipe too!
• Gruyere Cheese: This cheese makes the frittata creamy and cheesy.
• Spinach: Spinach gives a fresh, green taste.
• Green Onions: Green onions add a zesty taste, making the frittata more interesting.

See the recipe card for full information on ingredients and quantities.

Variations

• Bacon and Parmesan: Cook slices of bacon, rough chop the bacon, then mix with large eggs, grated parmesan cheese, and sautéed garlic. Bake in the oven for a savory twist on the classic frittata.
• Mediterranean Delight: Create a Mediterranean-inspired frittata with fresh parsley, extra virgin olive oil, garlic, and diced tomatoes.
• Creamy Dream: Whisk large eggs with heavy cream for a luscious base. Add sautéed potatoes, onions, and a sprinkle of parmesan cheese for a creamy, indulgent frittata that’s a real treat.

How to Make a Potato Frittata

Step #1: In a large pot, boil water, add the potato cubes, and boil for 3-5 minutes until they are just tender.

Step #2: While the potatoes are boiling, in a large bowl whisk together the eggs, cheese, spinach, onions, salt, and pepper.

Step #3: Next, drain the potatoes and add them to your bowl of eggs.

Step #4: Then, heat a large skillet over medium heat and add in your olive oil.

Step #5: Pour the frittata mixture into the skillet, make sure to distribute the potatoes evenly over the bottom of the pan.

Step #6: Next, cover with a lid and cook for 10-15 minutes gently shaking the pan every few minutes. Once the eggs are no longer runny and the frittata can easily be pulled from the bottom of the skillet it is ready to be turned.

Step #7: Using a plate that is slightly larger than your skillet in diameter, put it on top of the skillet and flip the frittata onto the other side. Then place the flipped frittata back into the skillet to cook the other side for 2-5 minutes, this time without covering.

Step #8: When the frittata is fully cooked remove it from the pan and flip it back over onto a serving plate. This allows the pretty side to be up.

 Step #9: Finally, garnish with green chives on top, serve, and enjoy!

Frequently Asked Questions

More Delicious Breakfast Recipes

• French Crepes
• European Bird in a Nest
• Loaded Sweet Potato Hash and Eggs
• Easy Chinese Tomato Eggs
• Peanut Butter and Jelly French Toast

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Potato Frittata Recipe

This Potato Frittata recipe is filled with eggs, cheese, spinach, and of course, potatoes. It's a flavorful breakfast choice to kickstart your day and ready in 30 minutes!

Course Breakfast

Cuisine Italian

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 185kcal

Author Linda

Equipment

• Lodge Cast Iron Skillet with Handle Holder

Ingredients

• 1 lb russet potatoes peeled and cut into small ½ inch cubes
• 6 eggs
• 3 oz gruyere cheese shredded
• 3 Tbsp olive oil
• 1/2 cup spinach chopped
• 4 green onions chopped; onions for recipe, chives for garnish
• salt and pepper to taste

Instructions

• In a large pot, boil water, add the potato cubes and boil for 3-5 minutes until they are just tender.
• While the potatoes are boiling, in a large bowl whisk together the eggs, cheese, spinach, and onions, salt and pepper.
• Drain the potatoes and add them to your bowl of eggs.
• Next, heat a large skillet over medium heat and add in your olive oil.
• Pour the frittata mixture into the skillet, make sure to distribute the potatoes evenly over the bottom of the pan.
• Next, cover with a lid and cook for 10-15 minutes gently shaking the pan every few minutes. Once the eggs are no longer runny and the frittata can easily be pulled from the bottom of the skillet it is ready to be turned.
• Using a plate that is slightly larger than your skillet in diameter, put it on top of the skillet and flip the frittata onto the other side. Then place the flipped frittata back into the skillet to cook the other side for 2-5 minutes, this time without covering.
• When the frittata is fully cooked remove it from the pan and flip back over onto a serving plate. This allows the pretty side to be up.
• Finally, garnish with green chives on top, serve, and enjoy!

Video

Notes

Storage Info:

For storing potato frittata, simply transfer it into an airtight container and keep it in your refrigerator. It can stay fresh and delicious for 3-5 days. However, I would advise against freezing this dish if you’ve used fresh eggs, as the texture may not hold up well after thawing.

Nutrition

Serving: 1serving | Calories: 185kcal | Carbohydrates: 11g | Protein: 9g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 134mg | Sodium: 128mg | Potassium: 318mg | Fiber: 1g | Sugar: 1g | Vitamin A: 515IU | Vitamin C: 5mg | Calcium: 139mg | Iron: 1mg

Warm up on a cool day with this Italian Minestrone Soup recipe. It is packed with fresh veggies and pasta, and everyone will love it!

This is a delicious vegetarian soup packed with flavor. Other vegetarian soup recipes you should check out are my Vegetarian Cabbage Roll Soup, Creamy Enchilada Crockpot Vegetarian Chili, and Vegan Indian Sweet Potato Soup!

Minestrone Soup is a classic Italian soup that is truly a staple in Italian cuisine. It is a thick and hearty soup that fills the soul. What I love about this soup is that it is primarily a vegetable soup, but it has pasta in it. Because let’s be honest, pasta makes everything better. Plus, it is a very versatile recipe. You can have it as a meal that is lighter or have it as a starter before a main course.

How to make Italian Minestrone Soup

Assemble your ingredients. For exact amounts see the recipe card below.

In a large Dutch oven or pot heat the olive oil over medium heat. Once the oil has heated, add in the onion, carrots, and celery into the pot. Cook for 3 minutes stirring occasionally. Then add in the garlic and cook for 30 seconds.

Next, add in the tomato paste, oregano and thyme into the pot and cook for 1 minute.

Then add the potatoes, zucchini, tomatoes, broth, water, and bay leaves. Bring the pot to a boil, then reduce the heat and allow it to cook uncovered for 15 minutes, stirring occasionally.

After that, add in the red pepper flakes, pasta, beans, peas, and kale. Simmer for another 15-20 minutes until the pasta is tender.

Stir in the lemon juice, salt, and pepper.

Finally, serve in your favorite bowl, garnish with parmesan cheese and enjoy!

Recipe Variations

Vegan

To make this recipe vegan simply skip on the parmesan cheese or use vegan cheese for garnish and you’re good to go!

Gluten Free

In order to make this recipe gluten-free you can use gluten free pasta or even omit the pasta if you prefer, and you are all set!

Kale vs Spinach

In this soup you can use either kale or spinach, or even both of them if that’s what you prefer. I personally prefer kale in this dish because although it still wilts it holds longer than spinach does, so it has a little more body and texture to add to the dish.

Pasta

You can use any pasta you want in this dish. If you are not wanting to use ditalini or if it’s tougher to find, I would recommend a smaller shelled pasta so that it doesn’t overpower this dish.

Beans

For this recipe I use cannellini beans, otherwise known as white kidney beans. However, I have also seen red kidney beans used in Minestrone soup. You can use either, or again, both if that is what you prefer. I like cannellini beans best because they give a thick and almost nutty flavor to the dish.

Storage Information

You can store this classic Minestrone soup in an airtight container in your fridge for up to 1 week. If you are wanting to freeze this recipe you can do so in an airtight container for up to 1 month.

More soups that will warm your soul:

• Indian Mulligatawny Soup
• African Peanut Soup
• Santa Fe Soup
• Easy Tuscan Bean Soup
• Mexican Pinto Bean Soup
• Thai Sweet Potato Soup

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Italian Minestrone Soup Recipe

Warm up on a cool day with this Italian Minestrone Soup recipe. It is packed with fresh vegetables and pasta, and everyone will love it!

Course Soup, Soups & Stews

Cuisine European, Italian

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 263kcal

Author Linda

Equipment

• Lodge Dutch Oven

Ingredients

• 3 Tbsp olive oil
• 1 1/2 cups onion diced
• 1 cup carrots sliced
• 1/2 cup celery sliced
• 1 cup zucchini diced
• 1 cup potatoes peeled and diced
• 2 cans* diced tomatoes undrained
• 1/2 cup frozen peas
• 2 cups chopped kale
• 1 can* cannellini beans
• 1 cup ditalini
• 4 cloves garlic minced
• 1/4 cup tomato paste
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 4 cups vegetable broth
• 2 cups water
• 2 bay leaves
• 1/8 tsp red pepper flakes
• 2 tsp lemon juice
• 1 tsp salt
• 1/4 tsp black pepper
• shredded parmesan cheese for garnish

Instructions

• In a large pot or Dutch oven heat the olive oil over medium-high heat. Once the oil has heated, add in the onion, carrots, and celery into the pot. Cook for 3 minutes stirring occasionally. Then add in the garlic and cook for 30 seconds.
• Next, add in the tomato paste, oregano and thyme into the pot and cook for 1 minute.
• Then add the potatoes, zucchini, tomatoes, broth, water, and bay leaves. Bring the pot to a boil, then reduce the heat and allow it to cook uncovered for 15 minutes, stirring occasionally.
• After that, add in the red pepper flakes, pasta, beans, peas, and kale. Simmer for another 15-20 minutes until the pasta is tender.
• Stir in the lemon juice, salt, and pepper.
• Finally, serve and garnish with parmesan cheese and enjoy!

Video

Notes

*For the cans of tomatoes and beans I use the traditional 13.5 oz cans.

You can store this recipe in an airtight container in your fridge for up to 1 week. If you are wanting to freeze this recipe you can do so in an airtight container for up to 1 month.

Nutrition

Serving: 1serving | Calories: 263kcal | Carbohydrates: 42g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 520mg | Potassium: 646mg | Fiber: 6g | Sugar: 7g | Vitamin A: 6156IU | Vitamin C: 45mg | Calcium: 108mg | Iron: 2mg

This Cranachan recipe is a traditional Scottish Dessert that is filled with raspberries, homemade whipped cream, and of course, Scottish Whiskey.

This recipe is a classic Scottish recipe. If you are looking for more classic Scottish recipes, then you have to check out my Simple Shepherd’s Pie and Scotch Pancakes!

I am not certain if this recipe from Scotland should be classified as a dessert or as an alcoholic drink. The reason for that, is this traditional recipe calls for roughly half a cup of Scottish Whiskey. The Scots really know how to make a dessert! Now, with that being said, once everything is all mixed together it really isn’t that strong, it just leaves a hint of that spicy and smooth whiskey taste.

One thing I love about this dessert, other than the surprise of whiskey in it, is how it perfectly melds all the different flavors and textures. You have a creamy aspect with the homemade whipped cream, a crunchy texture from the oats, a fruity flavor with from the raspberries and that spice from the whiskey. This really is a one-of-a-kind dessert.

How to make Cranachan

Assemble your ingredients. For exact amounts see the recipe card below.

In a small skillet pan, toast ⅓ cup of the steel cut oats until they are slightly brown but not burned.

In a small bowl combine the ⅓ cup of toasted oats and ⅓ cup of Scotch whiskey and mix together. Set in the fridge for at least 1 hour to soak and chill.

Next, toast the remaining ¼ cup of oats until they are slightly browned and set aside to cool.

In a medium bowl, add in the whole raspberries, and crush the raspberries with a fork. Be sure to not over mash.

Add the sugar, honey, and scotch whisky to the raspberries, mix well and set aside.

Then, in a large bowl, using a handheld mixer, whip the heavy cream until it starts to thicken.

Then add in the Tablespoons of honey and whisky and whip until stiff peaks form, then fold in the whiskey-soaked oats into the whipped cream.

Time to assemble the Cranachan. To start, fill the bottom of your glass with a layer of raspberries to coat the bottom. Next, add the whipped cream mixture and sprinkle a generous amount of the toasted oats. Repeat these steps.

Finally garnish with whole raspberries, serve, and enjoy!

The way I like to make this dish is in individual cups, that way I don’t have to share my dessert, ha. But you can also use a trifle dish or something similar to make one large Cranachan and serve it more family style. If you are looking for a more traditional way to serve this delicious Scottish dessert, then you can set out all of the ingredients before assembly and have each person assemble their own dessert.

What type of Scottish Whiskey should I use?

When it comes to choosing the whiskey for this Scottish Cranachan recipe here is what I recommend. In order to not overpower the dish with a strong, smoky, or peaty, whiskey taste, choose a lighter Scotch Whisky that will perfectly pair with the rest of the ingredients. I use the Dalwhinnie 15 Year for this recipe, but you can also check out this list of light whiskeys to use.

Storage Information

You can store this recipe in an airtight container in your fridge for 2-3 days. With the whiskey added in and it having a lower freezing temperature, I do not recommend freezing this recipe.

More dessert recipes you have to try:

• Easy German Chocolate Pot de Creme
• Lavender Creme Brulee for Two
• Mango Cheesecake Parfaits
• French Apple Cake
• Danish Kringle
• Vegan Oatmeal Chocolate Chip Cookies

Print

Cranachan Recipe

This Cranachan recipe is a traditional Scottish Dessert that is filled with raspberries, homemade whipped cream, and of course, Scottish Whiskey.

Course Dessert, Desserts

Cuisine English, Scottish

Prep Time 20 minutes minutes

Soaking Oats 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 4 servings

Calories 610kcal

Author Linda

Ingredients

For the Soaked Oats

• 1/3 cup steel cut oats
• 1/3 cup Scotch Whiskey

For the Whipped Topping

• 2 cups heavy whipping cream
• 2 Tbsp honey
• 2 Tbsp Scotch Whiskey

For the Raspberries

• 2 cups fresh raspberries
• 2 tsp granulated sugar
• 1 Tbsp honey
• 1 Tbsp Scotch Whiskey

For Assembly

• 1/4 cup steel cut oats

Instructions

• In a small skillet pan, toast ⅓ cup of the oats until they are slightly brown but not burned.
• In a small bowl combine the ⅓ cup toasted oats and ⅓ cup Scotch whiskey and mix together. Set in the fridge for at least 1 hour to soak.
• Next, toast the remaining ¼ cup of oats until they are slightly browned and set aside.
• In a medium bowl, add in the raspberries, and using a fork crush them. Be sure to not over mash.
• Add the sugar, honey, and Scotch whiskey to the raspberries, mix well and set aside.
• Then, in a different bowl, using a handheld mixer, whip the heavy cream until it starts to thicken.
• Then add in the honey and Scotch whiskey and whip until stiff peaks form, then fold in the whiskey-soaked oats into the whipped cream.
• Time to assemble the Cranachan. To start, fill the bottom of your glass with a layer of raspberries to coat the bottom. Next, add the whipped topping and sprinkle a generous amount of the toasted oats. Repeat these steps and top the glass with fresh raspberries.
• Finally serve and enjoy!

Video

Nutrition

Serving: 1serving | Calories: 610kcal | Carbohydrates: 41g | Protein: 8g | Fat: 45g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 134mg | Sodium: 33mg | Potassium: 212mg | Fiber: 6g | Sugar: 21g | Vitamin A: 1769IU | Vitamin C: 17mg | Calcium: 106mg | Iron: 2mg

This Baileys Chocolate Martini recipe is a smooth, silky, chocolatey drink that is sure to satisfy your sweet tooth.

Recipe Ingredients

• Vodka: Vodka provides a neutral base, adding alcoholic content without overpowering the drink’s flavor to ensure a balanced cocktail.
• Chocolate Liqueur: Chocolate liqueur imparts a rich, chocolatey taste, enhancing the drink’s indulgence and sweetness.
• Baileys Irish Cream: Baileys contributes creamy, sweet, and slightly nutty notes to your dessert martini and creates a velvety texture and a distinctive Irish cream flavor.

See the recipe card for full information on ingredients and quantities.

How to Make a Baileys Chocolate Martini

Step #1: In a martini shaker with ice, add in vodka, Baileys Irish Cream, and chocolate liquor.

Step #2: Shake vigorously for 20 seconds.

Step #3: Strain through a strainer into your favorite cocktail glass and enjoy!

Step #4: For an added touch of luxury, rim your glass with chocolate shavings. Finely chop your favorite chocolate, then coat the rim with a sticky substance like simple syrup or chocolate syrup, ensuring the shavings will stick.

Step #5: (Optional): Get creative with the chocolate shavings garnish. Use a fine grater or vegetable peeler for a professional touch and sprinkle them evenly on top of the martini.

Frequently Asked Questions

More Delicious Cocktails to Try

• Fresh Cranberry Vodka Spritzers with Rosemary
• Strawberry Jalapeño Margarita
• Caramel Apple Bourbon
• Blueberry Margarita
• Michelada Bloody Mary
• How to Make a Whiskey Smash

Print

Baileys Chocolate Martini Recipe

This Baileys Chocolate Martini recipe is a smooth, silky, chocolatey drink that is sure to satisfy your sweet tooth.

Course Beverages, Cocktail

Cuisine American, European, Irish

Diet Vegetarian

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 drink

Calories 448kcal

Author Linda

Equipment

• 24oz Cocktail Shaker Bar Set
• Martini Glasses

Ingredients

• 1 oz vodka
• 2 oz chocolate liqueur
• 2 oz Baileys Irish Cream
• Ice
• Chocolate Shavings optional garnish

Instructions

• In a cocktail shaker with ice, add in vodka, Baileys Irish Cream, and chocolate liquor.
• Shake vigorously for 20 seconds.
• Pour through a strainer into your favorite cocktail glass and enjoy!
• For an added touch of luxury, rim your glass with chocolate shavings. Finely chop your favorite chocolate, then coat the rim with a sticky substance like simple syrup or chocolate syrup, ensuring the shavings will stick.
• (Optional): Get creative with the chocolate shavings garnish. Use a fine grater or vegetable peeler for a professional touch and sprinkle them evenly on the top of the martini.

Video

Notes

Storage Info:

Baileys Chocolate Martini is best enjoyed immediately for the freshest taste. The Baileys bottle typically has a long shelf life due to its alcohol content, usually remaining good for years when stored in a cool, dark place.

Nutrition

Serving: 1drink | Calories: 448kcal | Carbohydrates: 44g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 0.02mg | Sodium: 0.3mg | Potassium: 0.3mg | Sugar: 28g

Enjoy Responsibly. This post and recipe are intended for those of legal drinking age.