Every evening, both week days and weekends, deserves a little cake, and whenever we have guests over or family gatherings, having the perfect dessert is essential on the dining table and I can guarantee you, you just can’t get enough of this!

Delicious to look at and delicious to taste

Why make a Flourless Chocolate Cake?

The first ingredient that comes to mind when it comes to making a cake of any kind is flour, but really!? A Flourless Chocolate Cake?

Cakes made with flour tend to have such a rich flavour when you take a bite, with a delicious creamy texture inside that make eating slice after slice very justified in my opinion

Apart from the taste of course, one of the many things I love about this Flourless Chocolate Cake is its simplicity also the fact that it is Gluten Free. In a few simple steps, you end up with such an elegant dessert that comes together in less than 40 minutes.

A Flourless Chocolate Cake Special

Being able to put together a flourless Chocolate Cake is beneficial in so many ways. Flourless cakes are actually healthier than normal cakes containing flour, but still maintain the delicious and tasty flavour. Also, flourless cakes are a speciality for those of Jewish faith during the Holiday of Passover, when they are not allowed to eat anything containing flour at that time.

This cake is also gluten free! Including a gluten free cake in your diet helps improve health or you can say that it aids in satisfying the sweet tooth while still being able to keep the calories down. It is super rich and creamy, which is exactly what I look for in chocolate cake. I find that most chocolate cakes made with flour need the help of some kind of frosting to retain moisture and just be gooey and moreish. In conclusions, this Flourless Chocolate Cake is exactly what you need in your life. I can guarantee this Flourless Chocolate Cake will be your new go to recipe to impress.

This cake doesn’t get enough credit

Ingredients

• Sugar
• Eggs
• Instant Espresso Powder
• Salted Butter
• Sea Salt
• Chocolate
• Cocoa Powder

Step by Step

Grease and flour a round tin and set aside to start with and also preheat the oven to 175 degrees.

Melt the butter and chocolate in a pan, and set aside to cool down. Also, mix the espresso with hot water and also set aside to cool down.

For 5 of the eggs, separate the whites from the yolks. Break 2 full eggs and mix them with only with the yolk of the previous 5 eggs, along with salt, cocoa powder, espresso and sugar. Hand whisk them to combine the ingredients well.

Add the cooled melted chocolate and butter mixture to the whisked bowl and mix again until well combined.

Whisk the separated egg whites until fluffy like clouds to a point where if you turned the bowl upside down, it would not fall out of the bowl.

Add the whisked egg whites to the main bowl and mix together until combined. Once combined well, stop mixing – we do not want to over mix them.

The mixture will be fluffy like clouds.

Pour the mixture into the tin you set aside right at the beginning, and bake for 25 – 30 minutes or until the centre is no longer wobbly.

Bring the cake out and set aside on cooling rack to completely cool – do not touch the cake for a minimum of 2 hours.

Sprinkle more cocoa powder to finish off.

Serve and enjoy

Frequently Asked Questions

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

Must Try Recipes

• One Pot Sun-dried Tomato Chicken and Orzo
• Mums Persian Pepper Chicken
• Vegan Roasted Cauliflower Chickpea Coconut Curry
• Baked Aubergine And Chicken Kebab
• Tahini and Pomegranate Brussels Sprouts

The post Flourless Chocolate Cake appeared first on PEANUTSWIRLS.

Its quite easy and straight forward to make, although it did take a little longer to make than it did to eat

A delicious mix of Tomato, Garlic and Tortellini

Why is this Tortellini Bake so special?

Firstly, who doesn’t love a cheese filled, appetizing dish that will fill you up with warmth and satisfaction like you’ve never tasted before?

Its such a cozy meal, put together in little to no time at all and the result is so explosive, it’s like it came straight from a 5* restaurant. The most basic recipes are sometimes the most satisfying and what I love the most about this Creamy Tomato Garlic Tortellini Bake is that its a guaranteed loved dish for everyone of all ages… my husband loved it! And it’s a winner with the kids.

It’s the perfect comfort dinner and a go to recipe for when you’re looking for something quick and easy to make but with an end result grand enough to serve guests.

Top Tips for the best Creamy Tomato Garlic Tortellini Bake

For this recipe, you can use whichever tortellini you want but I used spinach and ricotta tortellini for that added flavour and taste to your dish.

Cherry tomatoes are delicious and the better quality they are, the more flavour it will add to your Creamy Tomato Garlic Tortellini Bake.

I used a whole head of garlic for this recipe and kept it just as it is when roasted with the tomatoes. I only chopped the head of so it can roast better and then squeezed the garlic out so all the garlic puree mixes in well with the sauce, of course for that added flavour and perfection

Freshness, Creaminess and just Taste Taste Taste all round!

Ingredients

• Tortellini
• Cherry Tomatoes
• Olive Oil
• Garlic
• Gruyère Cheese
• Mascarpone Cheese
• Mozzarella Cheese
• Parmesan Cheese
• Salt
• Black Pepper
• Sage
• Water

Step by Step

Start by putting your cherry tomatoes into a pan with the whole head of garlic. Add olive oil and put the pan into the oven for about 30 minutes at 180 degrees.

Take the tray out the oven and remove the stems of the tomatoes. Fork mash them and squeeze the garlic out so all the puree mixes with the tomato sauce.

Mix the mascarpone, gruyère, and mozzarella cheese together only keeping a handful of mozzarella aside to add to the top of the dish with the parmesan at the end.

Add the salt, black pepper and 1 teaspoon of sage and mix altogether with 1 cup of water.

Lastly, add the spinach and ricotta tortellini and give it a good mix so that they are covered in the sauce.

Grate the rest of the mozzarella, add it to the top with the parmesan cheese and sprinkle the last teaspoon of sage.

Bake in the oven for 30 minutes until the tortellini pasta is baked.

Garnish with fresh parsley or basil and enjoy

Frequently Asked Questions

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

Must Try Recipes

• Tahini and Pomegranate Brussels Sprouts
• How to Make the Perfect Crispy Roasted Potatoes
• Sweet and Savoury Spiced Nuts And Pretzels
• Simple Homemade Sweet Candied Nuts Recipe
• Easy To Make Homemade Chocolate Bark

The post Creamy Tomato Garlic Tortellini Bake appeared first on PEANUTSWIRLS.

There is no doubt that you will impress everyone at your dinner table with this recipe! Your family will definitely ask for these Brussels Sprouts to be made more often, and to prove just how delicious they really are, my sister absolutely loved it, and shes a food expert!

Ready to dig in?

Why You Must Try it Now

It is a very impressive dish that you can add to your Christmas table.

This recipe is a must. The taste is very rich, the pomegranate molasses and tahini complement each other well and they bring out the flavor of the brussels sprouts.

The Brussels sprouts are cooked to perfection!.

Brussels sprouts are seasonal, so if you want to enjoy the authentic taste, use fresh ones.

There are many recipes out there in regards to brussels sprouts, but not many have my special twist! This is how I personally like to enjoy it.

I wanted to turn brussels sprouts Middle Eastern, that’s why I have used some of the boldest ingredients that are particularly enjoyed in the Middle East like pomegranate molasses, pomegranate seeds, coriander, and tahini.

What is Tahini?

Tahini is basically sesame seeds made into a paste. It is very popular in the Middle East and is usually used to make sauces and salad dressings. It is enjoyed with so many recipes like this Tahini Walnut Aubergine Dip with Crispy Butter Beans and 4 Ingredient Tahini Pistachio Date Bars.

Pro Tips

Serve your Tahini and pomegranate brussels sprouts with a filling roast dinner.

Make sure to use good quality pomegranate molasses, tahini, and olive oil for best results.

Cook brussels sprouts until tender. If overcooked, they will be bitter and mushy.

The best oven-roasted Brussels sprouts

Frequently Asked Questions

Ingredients

• Brussels sprouts
• Shallots
• Olive oil 
• Pul Biber (Aleppo pepper)
• Tahini 
• Pomegranate molasses 
• Garlic powder
• Salt
• Coriander

Step by Step

First, start by cutting the ends of your brussels sprouts, clean the outer layer really well and chop it in half. Place them onto a lined baking sheet.

After that, add chopped shallots, tahini, garlic powder, salt, pul biber (Aleppo pepper), and a branch of thyme.

Next, throw all of the ingredients onto the tray and massage everything really well with tahini, olive oil, pomegranate molasses, and spices. Pull the leaves of the rosemary from the stocks and add them to the tray.

Lay your ingredients flat and bake for 30 minutes at 170 degrees. Once baked, it doesn’t necessarily need to be crispy, just well-cooked.

Finally, bring it out and serve it on a dish. Garnish with pomegranate seeds, chopped coriander and enjoy!

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

Must Try Recipes

• How to Make the Perfect Crispy Roasted Potatoes
• Sweet and Savoury Spiced Nuts And Pretzels
• Simple Homemade Sweet Candied Nuts Recipe
• Easy To Make Homemade Chocolate Bark

The post Tahini and Pomegranate Brussels Sprouts appeared first on PEANUTSWIRLS.

Here’s a big lesson that I’ve learned regarding food… To stop being so picky! That, what you don’t eat today will probably become a future favourite and that’s because our taste buds change all the time. Rumor has it that they change every 7 years but that is far from the truth! After some research I found that each person is born with approximately 10,000 taste buds that are replaced every 2 weeks or so.

Overtime taste cells aren’t replaced and their numbers start to decrease. So all those flavours that were too intense when we were children are actually more palatable when we get older.

So it finally makes sense while the child me hated Shepherds pie but the adult me adores it! Now tell me in the comments, what did the child you hate that the adult you loves?

The satisfaction of a delicious pie

Why is it called Shepherds Pie?

Shepherds Pie is a classic and traditional dish here in the UK and has been for many years, even though it didn’t actually originate from here. I don’t think its something we think about a lot but its name is a direct reflection of what it is.

If this dish is made from mutton or lamb, this is where the Shepherd bit comes in because of course, they look after sheep, with a topping of mashed potato patterned in such a way to represent a sheep’s fleece. Cute right!?

Changing the inside of the pie actually changes its name so when we use beef like I have done in the base mixture, the dish should be called a cottage pie instead, but I much prefer to call it a Classic English Shepherds Pie, because that’s how we love it, and regardless of what we call it, its the delicious taste that matters

A bit of Interesting History to the mix

Shepherds Pie has been around since the late 1700s and just like we do today, housewives were looking for ways to put a quick dinner together to feed their families, incorporating ingredients they had readily available into a dish that kept them warm, filled their stomachs and made the kids happy!

It was inexpensive back then and still is today, with a few healthy ingredients, a mix of vegetables and a selection of spices, you will have a Classic English Shepherds Pie ready in no time at all.

The way the mashed potatoes tops your mixture and comes out of the oven nice and crunchy, it’s an absolute work of art and I personally love it very much.

A Layer of warmth topped with satisfaction

Top Tips for your Classic English Shepherds Pie

Let me give you a few tips to make this scrumptious Classic English Shepherds Pie

The mixture for the shepherds pie base cooks really quickly, in less than 10 minutes, so start by boiling your potatoes first. Cut each potato up into 4 – 6 pieces, not too big so that they boil faster and while on boil start with your mixture. This way you’ll have your boiled potatoes ready to mash and your mixture cooked all at the same time.

Also, you can choose to cook your mixture in a cast iron dish so once cooked, instead of transferring into a new dish, you can flatten your mixture down in the same pan ready to be topped with your mashed potato, saving time, effort and most importantly, washing up!

Don’t forget to rinse your can with half a cup of water after emptying the canned tomatoes out.

This Classic English Shepherds Pie is an absolutely delicious dish with a combination of yummy vegetables and meat, topped with mashed potatoes, baked to perfection, so enjoy it!

Ingredients

For your mixture

• Worcester Sauce
• Frozen Peas
• Celery
• Carrots
• Tomato Puree
• Organic Chopped Tomatoes
• Water
• Black Pepper
• Salt
• Organic Vegetable Cube
• Dried Parsley
• Oregano
• Onion
• Minced Beef
• Garlic
• Oil

For your mashed potato

• Potatoes
• Butter
• Parmesan Cheese
• Full Fat Milk

Step by Step

Starting with your potatoes, peel them and cut each potato into 4 to 6 pieces and put on boil.

While your potatoes are boiling, sauté your meat from the beginning with the onions and crushed garlic until very lightly brown then add the celery and carrot because these need the longest time to cook.

Add the spices, Worcester sauce, canned tomatoes and tomato paste. Rinse the can with half a cup of water and add to the mixture. Mix well and allow them to cook together for about 5 -6 minutes until you see the tomato paste takes effect and the colour of the mixture becomes deep red.

Take the mixture off the heat, defrost the peas and add to the mix. Your pan and mixture are already hot so the peas do not need to cook together properly as it will be put in the oven.

Flatten out the mixture in a cast iron dish.

To make your mash, drain your potatoes once fully boiled. Return the potatoes to the pot, add the butter and milk and mash together.

Layer the mashed potato on top of the mixture in the cast iron dish and grate a generous amount of parmesan cheese on top.

Put the dish in the oven at 175 degrees for 45 minutes.

Top with some basil, serve and enjoy

Frequently Asked Questions

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

Click here to watch a step-by-step guide for this recipe.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

Recipes You Must Try

• Tavuk Döner Kebab and Chips
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• Roasted Vegetable Chickpea Couscous Salad With Sultanas
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• Sweet Pepper and Dill Salmon with Buttery Dill Rice
• Turkish Bulgur Pilaf with Chicken

The post Classic English Shepherds Pie appeared first on PEANUTSWIRLS.

When I made this, I served it with some hot honey BBQ sesame chicken which was an absolute dream and they made the most delicious pair.

The dream team Mac and Cheese

Storing your Tasty Simple Four Cheese Mac and Cheese Dish

The one thing, or actually, the main thing I love about this Tasty Simple Four Cheese Mac and Cheese Dish is how simple it is to make. With just a few ingredients, you can put together a fulfilling satisfying dish, enough to serve 10 – 12 people comfortably!

Is your family much smaller than this? Don’t you worry! You can store your leftover Mac and Cheese in the freezer, ready to serve on another don’t-have-much-time-in-a-rush kinda day… and we all have those days

Once you make your recipe, divide and assemble into two casserole dishes, one to bake and devour the same day, and one to freeze for a later date. This is just perfect for working mums like myself, when you need to put something quick together for a weeknight dinner.

Tops Tips for your Mac and Cheese

Usually, like we do whenever we make pasta, we boil the pasta until fully cooked. But, a top tip for Mac and Cheese, cook the pasta less than you normally would. When you put the dish together, your pasta will continue to cook in the oven, so you don’t want it to cook too much to get all mushy.

When it comes to cheese, my personal favorites for this recipe are Monterey Jack, Mozzarella, Mature Cheddar and Milk Cheddar, but of course, you’re welcome to use your own favourites! After all, it is you who will be enjoying this delicious dish. I know its an added hassle, but I would advise shredding the cheese yourselves. The pre-shredded cheese you find in supermarkets are so full of starchy substances, you won’t get that satisfying melty cheese effect!

And, remember to hand whisk your ingredients into a pot to avoid getting any clumps!

Ingredients

For your pasta and sauce:

• Elbow Pasta
• Onions
• Garlic
• Unsalted Butter
• Plain Flour
• Full Fat Milk
• Double Cream
• Pasta Water
• Paprika
• Franks Hot Pepper Sauce
• Worcestershire Sauce
• Black Pepper
• Garlic Powder
• Salt

Your selection of cheeses:

• Monterey Jack
• Mozzarella Cheese
• Mature Cheddar
• Milk Cheddar

Step by Step

First, in a large pot, bring water to boil and cook your pasta following the instructions. Once al dente, drain the pasta, but save the pasta water and set aside.

In the same pot, or another large pot, sauté the onions and garlic in butter until golden and translucent for 8 – 10 minutes.

Add the Worcestershire sauce, followed by the flow milk, and pasta water. Ensure the heat is on low and the ingredients hand whisked into the pot to avoid any clumps.

Next, add the seasoning to the white sauce.

Add the hot sauce to the white sauce mixture. The sauce should be creamy and runny, if this is not the case, add more of the saved pasta water to the sauce.

Slowly, add the 4 types of cheese, one at a time, and save a small handful each time to garnish the top.

Once the creamy cheesy sauce us ready, transfer the pasta to a large casserole dish and pour the cheese sauce on top.

Mix to fully coat the pasta in the sauce. Garnish the top with more cheese and bake in the oven for 30 minutes on 220 degrees, or until the top is golden and crispy.

Serve and enjoy!

Frequently Asked Questions

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

Recipes You Must Try

• Roasted Vegetable Chickpea Couscous Salad With Sultanas
• Maple Syrup glazed Hasselback Butternut Squash with Saffron and Butter
• Sweet Pepper and Dill Salmon with Buttery Dill Rice
• Turkish Pepper and Egg Shakshuka
• Turkish Bulgur Pilaf with Chicken

The post Tasty Simple Four Cheese Mac and Cheese appeared first on PEANUTSWIRLS.

The best thing about it is, its healthy! The fries are baked, no oil is needed to cook the meat and the oil used for the chips, is olive oil. Its a full package, put together in a few minutes, ready for satisfy your family, friends and guests!

Fancy yourself some Baked Loaded Fries?

Something to consider

I have a very serious, yet controversial question. When it comes to food, do you think healthy? Or delicious? Or both? Loaded fries definitely fit under that category for me. You see, I wouldn’t usually order it as a main meal in a restaurant, and I can’t exactly say why, but then does it fit under starters or a side dish?

After some thinking I decided to make it in a way that would be healthy delicious and you could eat it as a main meal, side dish or a starter.

Instead of frying my potatoes I bake them. I made them a little bit more fun by cutting them like this. Loaded them up with some mince beef that I used no oil for to prepare. Added lots of cheese and you can always pop it back in the oven for the cheese to melt. Finally, a simple salad with my favorite ingredients and topped my dish with that

Click here for a step by step tutorial on how to make these delicious Baked Loaded Fries!

Behind the Scenes

This recipe is absolutely healthy and definitely a much healthier version of your classic loaded fries, with the added taste and filling texture!

I recently went to a small café restaurant with my son and we ordered loaded fries. Now, I cant argue that they didn’t taste nice because they absolutely did, but.. they were so greasy! I couldn’t bring myself to finish them and honestly, the thought of my son eating chips drenched in oil, did put me off a bit.

This was my light bulb moment I wanted to make a healthier version of the classic loaded fries, child friendly and equally filling and tasty. With no oil needed to cook your meat and only using olive oil to bake your chips, the results are outstanding!

This dish took me back to my Loaded Hummus with Grilled Halloumi recipe and gave me a warming Loaded Hummus with Shawarma Ground Beef vibe! A few recipes to add to your to-do list, you’re welcome

Loaded Fries with a Salsa Topping!

Baked Loaded Fries Top Tips

Don’t assemble your dish until ready to serve! This dish is made to be eaten on the spot To enjoy your loaded fries, the chips and meat are best warm and fresh out the oven, topped with tasty and chilled salsa.

Once assembled, you cannot reheat it because of the salsa.. after all, it is fresh salad.

When making your minced beef, feel free to adjust the amount of harissa paste to your taste, making your Baked Loaded Fries hot hot hot or mild, whichever is good for you

A little secret I would love to share with you guys for that added explosive taste – you can add some melted cheese on top of your beef or maybe a drizzle of garlic mayonnaise, absolutely delicious!

Ingredients

For your loaded baked fries:

• Cheddar/Mozzarella Cheese
• Minced Beef
• Onion
• Harissa paste
• Lemon
• Garlic
• Smoked Paprika
• Cajun Seasoning
• Black Pepper
• Salt
• Red Potatoes
• Olive Oil
• Jalapenos
• Parsley or Coriander

For your salsa topping:

• Avocado
• Tomatoes
• Onion

Step by Step

Start by washing and cutting your potatoes into fry shapes. I used a ridged cutter to make my chips wrinkly. Drizzle the olive oil all over the fries and add the salt and black pepper.

Massage in very well and spread the fries on a baking sheet, on a baking tray, and put in the oven at 220 degrees for 20 minutes, until your fries are golden and crispy.

While the fries are baking, you can make your salsa topping. Finely chop the tomatoes and onion, mix with the avocado, sprinkle some lemon juice, and set aside.

For your minced beef topping, no oil for this part! Saute the minced beef with your finely chopped onions, crushed garlic and spices.

Add the harissa sauce and 1 tablespoon of water, if needed.

We now have the baked fries, minced beef and salsa topping ready to assemble.

Assemble the fries as the base of your dish then top with minced beef mixture with added cheddar cheese or mozzarella on top. Put the dish back in the oven for the cheese to melt.

Add your salsa topping and sprinkle jalapenos, and freshly chopped parsley or coriander.

Serve up and enjoy!

Frequently Asked Questions

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

Latest Recipes to Try

• Sweet Pepper and Dill Salmon with Buttery Dill Rice
• Cardamom Pumpkin Cake
• Turkish Pepper and Egg Shakshuka
• Homemade Pumpkin Spice Cinnamon Rolls

The post Baked Loaded Fries appeared first on PEANUTSWIRLS.

I recently spoke about my relationship with baking and since then, I now feel obliged to share with you my discoveries as I discover them. After all, it would be unkind not to.

With dense ingredients like dates or pumpkin in this Cardamom Pumpkin Cake recipe, although a tad more challenging to achieve a fluffy texture with lots of air pockets, the end result is incredibly satisfying, delicious and the word everyone hates, moist. If you do want to create your own recipe, limit your eggs, as pumpkin puree does the same job and use less flour as it will dry the cake out.

Also, a top tip discovery for you.. don’t over bake and don’t over mix the batter as it will lose too much air and your cake won’t rise!

Anyone for more cake?

Tingly for your Taste Buds

What I love most about this cake is that its perfect, even on its own! You don’t need any added icing or sauce to spice things up. The soft, yet moist inside, is what makes its unique and the perfect dessert for your family and friends.

The combination of cardamom and pumpkin is actually amazing! The way the flavours fuse together, giving such an delicious taste, I don’t think one cake will be enough!

And its not just the taste! The cardamom aroma that fills your kitchen while your cake bakes is definitely the perfect set up for your guests.

Homemade Pumpkin Puree

Have you seen how I make my very own Pumpkin Puree? I’ve gone all out with my Autumn recipes and used my homemade pumpkin puree in my Butternut Squash Mac and Cheese, my Homemade Pumpkin Spice Cinnamon Rolls and my Blueberry Pumpkin Baked Oatmeal.

My Homemade Pumpkin Puree is so quick and easy to make, I would advise making much more than what you need and trying out all these pumpkin recipes! The perfect excuse, right?

Simply, cut the butternut squash or pumpkin of choice in half and clean it from seeds. We can skip the hard step of cleaning the seeds by actually baking the squash! What you’ll need to do is turn you squash face down onto the tray and bake it for 45 minutes on 220ºc, or until you feel your pumpkin is fork-tender. The pumpkin should be a nice and light golden brown colour when done. With a large metal spoon or an ice cream scoop, you can easily scrape out the seeds. Scoop out the flesh and enjoy!

Actually, the same process can be used for the round pumpkins. Store in the fridge for up to 1 week or freeze for up to 3 months in an airtight container. If you really don’t have the time to make yours from scratch then you can always purchase a can like this!

The Perfect Cardamom Pumpkin Cake

Top Tips to perfect your Cardamom Pumpkin Cake

The pumpkin puree consistency works very similar to eggs, so 1 cup is the perfect amount for this recipe and personally, I wouldn’t put anymore. Well, you can if you really wanted to but this would mean you would have to change the amount of eggs you use. From my recipe testing, this recipe ended up being the best combination to get that fluffy outcome from the cake.

Definitely make that crumbly topping to give your cake, not only that special look, but also that added crunch to wow your guests.

Dip a fork or toothpick in your cake to make sure it is fully baked and not raw in the centre. The toothpick or fork should come out clean.

Remember to not bring your cake out of the oven suddenly. Switch of your oven and leave the cake inside for 5 to 10 minutes and open the door so that the temperature transformation is done slowly and gradually.

A cake picture speaks a thousand words

Ingredients

For your cake, you will need:

• Flour
• Milk
• Pumpkin puree
• Brown sugar
• Vegetable oil
• Vanilla extract
• Eggs
• Cardamom powder
• Cinnamon powder
• Bicarbonate of Soda
• Baking Powder
• Salt

And for the crumby topping, you will need:

• Butter
• Flour
• Brown Sugar
• Cinnamon

Step by Step

First, mix all your wet ingredients in a bowl. Start with the sugar and eggs, mix them well together, then add the pumpkin puree and mix again.

Add the oil and milk (at room temperature), mix well and put aside.

Then, mix all your dry ingredients together, separately, in a big bowl.

Start to fold in the wet ingredients into the dry ingredients, making sure to combine all ingredients well and pour your final mixture into a 9″ by 9″ square tray.

Mix together the butter, brown sugar and flour to make your crumb topping and add this on top of the cake mixture.

Bake in the oven at 175 degrees fan for 45 minutes (do the toothpick test) and voila! Your very own Cardamom Pumpkin Cake

Frequently Asked Questions

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

Other recipes to try

• Homemade Gluten-Free Reese’s Peanut Butter Bars
• Caramelized Fruit and Cheese Dip
• Homemade Pumpkin Spice Cinnamon Rolls
• Blueberry Pumpkin Baked Oatmeal

The post Cardamom Pumpkin Cake appeared first on PEANUTSWIRLS.

Creamy, Cheesy and Tasty Mac and Cheese

Fun Facts about Pasta

Pasta comes in all different shapes and sizes, as we all do! I guess that’s why pasta is loved by everyone?

Did you know, there are actually 600 different pasta shapes all over the world?!

You may not be surprised to hear that Italians consume the most amount of pasta than any other country around the world. According to International Pasta Organization, it’s a fact that if the Italians ate all of their pasta in spaghetti, in one single year, they would eat 600 million kilometers of it! Enough to wrap around the world 15,000 times!

Butternut Squash Vs Pumpkin

Butternut squash and pumpkin are very similar in colour but have quite a few differences. They are very different in shapes and sizes, and unique in terms of their nutritional profiles but when cooked in certain foods, they are eaten similarly and taste quite similar too.

Surprisingly, both butternut squash and pumpkin are fruits! Most people think of them as vegetables, but because they both have seeds inside them, scientifically, they are actually fruits. What’s even more surprising is the question, is a pumpkin a melon? The answer to that is yes! And so is butternut squash! Shocking right!?

Deliciously thick and gooey

Easy Homemade Pumpkin Puree

For people who do not have easy access pumpkin puree, I have the perfect solution for you.. It can be made in just a few simple steps

Cut the butternut squash in half and clean it from seeds. We can skip the hard step of cleaning the seeds by actually baking the squash! What you’ll need to do is turn you squash face down onto the tray and bake it for 45 minutes on 220º, or until you feel your pumpkin is fork-tender. The pumpkin should be a nice and light golden brown colour when done. With a large metal spoon or an ice cream scoop, you can easily scrape out the seeds. Scoop out the flesh and enjoy!

Actually, the same process can be used for the round pumpkins. Store in the fridge for up to 1 week or freeze for up to 3 months in an airtight container. Why not use your pumpkin puree to make Homemade Pumpkin Spice Cinnamon Rolls for dessert?

Ingredients

• Double cream (or single cream if you prefer)
• Extra virgin olive oil
• Dried sage
• Ground cinnamon
• Ground nutmeg
• Chilli flakes
• Salt
• Garlic
• Butternut squash
• Oregano
• Basil

Step by Step

Start by baking your butternut squash face down on a tray for 45 minutes until fork-tender. With a large metal spoon or an ice cream scoop, you can easily scrape out the seeds, and scoop out the flesh.

Blend together 2 cups of butternut squash flesh with the double cream. You can use single cream if you prefer.

Separately, cook your pasta al dente and remember to keep the pasta water aside.

In a pan, sauté the garlic with olive oil and add the dried sage, ground cinnamon, ground nutmeg, chilli flakes, dried oregano, and salt.

Add the blended butternut squash and cream to the pot, let it simmer together and heat for 1-2 minutes.

Next, add 1 cup of pasta water and all the grated cheese to the sauce.

Finally, add your pasta to the mixture.

Bon Appetit! The tastiest Trader Joe’s copycat Butternut Squash Creamy Pasta

Other recipes to try

• Ultimate Spaghetti Bolognese
• Sumac Chicken with Pan Fried Butter Tomatoes
• Easy Homemade Yogurt
• Kuku Sibzamini – Persian Boiled Potato Patties

The post Butternut Squash Mac and Cheese appeared first on PEANUTSWIRLS.

Satisfying filling with a crispy outside

The Personal Touch

When I say these Vegan Black Bean Tacos are loved by everyone, I literally mean everyone!

Ever since starting Peanutswirls, my sister has been encouraging me to share this recipe and when it comes to my sister, she’s quite hard to please, especially with food! In her opinion, this is one of the best recipes ever made and one of her absolute favourites of all time, so in my eyes… that’s definitely a win for me!

My husband too! He’s a meat eater and absolutely loves his meat, but he was the first to agree that from the punchy flavours of the filling, you couldn’t actually tell there was no meat in this dish! He is a huge fan of these Vegan Black Bean Tacos, so satisfying and so filling, packed full of protein.

Guacamole Dip

I love to serve these Tacos with my homemade guacamole recipe. I made this a few days ago with just 3 simple ingredients, avocados, lemon juice and coriander leaves.

Usually, I add tomatoes and onions to the guacamole, but this time I kept it super fresh with just the 3 ingredients above.

The trick to making the perfect guacamole dip is picking the right avocados at the right amount of ripeness. Avocados that are not ripe enough will be hard and your guacamole will be somewhat flavourless, but, too ripe will ruin the taste. Just give the avocado a small squeeze.. if there is no give, the avocado is not ripe yet, too much give and your avocado is too ripe!

Have you ever heard of goldilocks and the three bears? An avocado that squeezes a little but not too much, is just right! Don’t worry though, after a few attempts at making your guacamole dip, you’ll become an expert!

Deliciously fulfilling Tacos with a dash of guacamole

Top Tips

What I love about this recipe is how quick it is to put together! It’s my go-to recipe for all occasions, but I especially love to show it off when I have all my girlfriends over, looking to enjoy a super duper yummy wholesome vegan meal.

I also serve these Vegan Black Bean Tacos with sour cream for extra taste. I use sour cream as a substitute for full fat Greek yogurt to keep the recipe 100% vegan.

You can choose to use a ready made Taco spice/seasoning mix instead of the spices i’ve used in the recipe. The mix comes complete with all the tasty spices you would want including garlic and onion powder. I’ve used fresh garlic and onion in my recipe so these can be substituted in easy.

Ingredients for the Tacos

For your tacos:

• Garlic
• Onions
• Black Beans
• Portabella Mushrooms
• Tomatoes (optional)
• Barbecue Sauce
• Cheddar cheese
• Smoked paprika
• Cajun seasoning
• Oregano
• Ground Cumin
• Ground turmeric
• Salt

For your guacamole dip:

• Ripe avocados
• Lemon juice
• Coriander leaves

Easy Steps to make Black Bean Tacos

First, dice up your onions and garlic cloves and add to the pan.

Then, slice the portabella mushrooms and add to the mixture. Mix altogether and cook on low heat.

Add the smoked paprika, cajun seasoning, oregano, ground cumin, ground turmeric and salt to the pan.

Drain your black beans, add to the mixture and mix well.

Add your barbecue sauce and mix again. Cover the pan until the mixture has cooked nicely.

*Optional Step* Add your chopped tomatoes to the mixture. I used my very own homegrown tomatoes that didn’t ripen. Although you cannot eat these tomatoes raw, cooking them in food is absolutely delicious!

Let all the ingredients cook well together.

Now, we’re ready to roll. Fill the tacos with 2 tablespoons to mixture each. Fill the remaining space with cheddar and fold them over.

Place the tray in the oven and cook until the edges become a crispy golden colour and the cheese has melted. Sprinkle with fresh chopped parsley and serve with guacamole and sour cream. Bon appetite!

Other recipes to try

• Sumac Chicken with Pan Fried Butter Tomatoes
• Persian Ramadan Lamb and Lentil Shami Kofta
• Persian Meat Kotlet (Meat Cutlet)
• Spanakopita Dip – Cheesy Spinach Dip
• Bechamel Pasta Bake (Macarona Bechamel)

The post Vegan Black Bean Tacos appeared first on PEANUTSWIRLS.

Homemade Pumpkin Spice Cinnamon Rolls

A cozy sweet Autumn!

While Summer means happy times and good sunshine, there are so many reasons to look forward to Autumn and all of its crisp, colorful glory and delicious food.

Many people love the stunning colors of Autumn but there is no doubt that Fall welcomes so many fresh fragrances and snuggly aromas. It is so lovely to enjoy the holiday festivities around the World and to free your sweaters, scarves and boots from storage.

Happiness strikes when cooking in a warm weather. Autumn is one of the best times of the year for sweets, and if you love pumpkins, then you’re in a luck! Pumpkin flavors can be found everywhere.

There is just something about scents like cinnamon, nutmeg and cloves that are earthing and inviting. For all the above reasons, be sure to try my Homemade Pumpkin Spice Cinnamon Rolls before the season ends. So, what are you waiting for?

A splash of something sweet!

Easy Homemade Pumpkin Puree

Once, my mom made pumpkin sweet desert from canned pumpkin puree, which was very hard to find. For people who do not have easy access pumpkin puree, I have the perfect solution for you.. It can be made in just a few simple steps

Cut the butternut squash in half and clean it from seeds. We can skip the hard step of cleaning the seeds by actually baking the squash! What you’ll need to do is turn you squash face down onto the tray and bake it for 45 minutes on 220º, or until you feel your pumpkin is fork-tender. The pumpkin should be a nice and light golden brown colour when done. With a large metal spoon or an ice cream scoop, you can easily scrape out the seeds. Scoop out the flesh and enjoy!

Actually, the same process can be used for the round pumpkins. Store in the fridge for up to 1 week or freeze for up to 3 months in an airtight container.

Tips for the best Homemade Pumpkin Spice Cinnamon Rolls

Try not to overbake the cinnamon rolls so they stay nice and fluffy.

The best way to cut cinnamon rolls is using dental floss. Place a piece of unflavored dental floss under the rolled dough, 1 inch from the edge. Bring the floss up around the dough and cross it over the top.

If you’re a busy Mom, like most of us are, you can make the dough the night before.

For the cream cheese topping, only add the frosting onto the cinnamon rolls when they are warmed and ready to be eaten. This will allow the rolls to soak up the frosting to give you the perfect taste. Do not frost all the cinnamon rolls in one go, unless of course, you are planning to eat them all in one go.. and I wouldn’t blame you!

Sweet, Fluffy and Spicy Homemade Pumpkin Spice Cinnamon Rolls!

Some mouth-watering pumpkin recipes

They say: “There is magic in the nights when pumpkins glow by moonlight”.

Pumpkin is not just a food, it is a lifestyle.

Start from sweet treats like: Pumpkin cinnamon rolls, pumpkin cupcakes, pumpkin pie ice cream and pumpkin oatmeal cookies, to savory dishes like: pumpkin almond butter, pumpkin sausage and garlic pumpkin hummus. Don’t forget to use pumpkin seeds as a snack and to enjoy!

Ingredients

For the Dough, you’ll need:

• Eggs
• Sugar
• Yeast
• Flour
• Milk
• Salt
• Butter

The filling, you’ll need:

• Ground Nutmeg
• Ground Cloves
• Cinnamon Powder
• Light Brown Sugar
• Pinch of Salt
• Melted Butter
• Pumpkin Puree

And for the frosting, you’ll need:

• Cream Cheese
• Melted Butter
• Milk
• Vanilla Extract
• Powdered Sugar

Step by step

For the Dough:

First, prep your ingredients on the table to start your step-by-step.

In a large bowl, combine 2 cup of flour, melted butter, milk, yeast, sugar and salt. Mix until blended.

Then, add the egg to the mixture and one cup of flour, whisk until well combined. At this point your dough is ready to knead.

Knead your dough using a stand mixture until it comes together. Add the last 1 1/2 cup of flour 5 minutes into kneading. Have your machine on low to begin with, slowly increasing the speed for about 10 – 15 minutes. Your dough will also need 10 minutes of kneading by hand.

Let sit in a warm place, until doubled in size (about an hour). Punch down and knead by hand for about 2 minutes and your dough is ready. You can use a bit of extra flour to dust the surfaces.

Note: Keep 1/4 cup of flour on hand in case of stickiness.

For the Filling:

While dough rests, prepare the filling.

Combine cinnamon powder, light brown sugar, salt, ground nutmeg and ground cloves in a small bowl. Then add the melted butter and the pumpkin puree. Mix very well and Set aside.

For the Cream cheese topping:

In a large bowl, beat cream cheese, vanilla and butter. Slowly add the sifted sugar and continue whisking until all mixed.

Prep the cream cheese topping before hand but only put the frosting on after you cinnamon rolls have been warmed and ready to eat to allow them to get soaked into the rolls. Don’t frost all the cinnamon rolls if they are not going to be eaten straight away.

And now for assembly:

Using a rolling pin, roll the dough into a 16×21-inch rectangle. Brush the dough with melted butter then spread the filling evenly over the dough. Leave a gap for sealing the long edge.

Roll up tightly. Using a very sharp knife or dental floss cut into 10-12 even rolls. Arrange rolls in the prepared pan.

After the rolls have been cut and arranged in the tray, let them rest for an hour to almost double in size.

Bake the rolls in a preheated 350ºF oven for 25 to 30 minutes or until rolls are golden brown.

Frequently Asked Questions

Health Benefits of Cinnamon

Cinnamon has been around for years, it was used in Medieval time as medicine to treat coughs, arthritis and sore throats and it is now the second most popular spice after black pepper, in both the US and Europe.

The antioxidants found in cinnamon help reduce the body’s negative response to eating high fat meals, and who doesn’t want that? Not only does it contain traces of vitamin B and K, it also aids in reducing cholesterol.

The easiest way to improve your health and benefit from cinnamon is to make my easy Homemade Pumpkin Spice Cinnamon Rolls! Have you tried my Karak Chai recipe, made up of a mix of cinnamon and spices? You’ll love it!

More astounding desserts

• Classic Tiramisu Recipe
• Homemade Gluten-Free Reese’s Peanut Butter Bars
• Persian Rice Pudding With Rose Water and Cardamom

The post Homemade Pumpkin Spice Cinnamon Rolls appeared first on PEANUTSWIRLS.