News — Easy RSS



Tahini Almond Butter Chocolate Eggs! Your favorite chocolate easter candy but homemade and healthier

Vegan, paleo, naturally sweetened, just 6 ingredients! SPONSORED BY HU The chocolate-covered easter classic. The only candy I still care about this time of year even as an adult. The plain-on-the-outside-perfect-on-the-inside oblong oval of nutty meets chocolate. The peanut butter egg. It’s been remade about 1000 different ways – dark chocolate, white chocolate, crunchy, creamy, inside out, nut-free, etc. But I couldn’t go a springtime without trying some new variation of my own. I knew I wanted it to be vegan and paleo. I knew I wanted it to be simple. I knew I wanted to use my favorite chocolate from Hu for the coating because it melts fantastically. And after a bunch of brainstorming, what I finally landed on...

Continue reading



This no-knead, one-bowl method for making Homemade English Muffins is surprisingly easy and yields a fabulous result

This recipe is a fun kitchen project that will make you feel like an accomplished baker. I made English Muffins from scratch! And, it was the most fun I’ve had in my kitchen in quite some time. These English Muffins were devoured by my big group here in nothing flat. I had big plans to freeze half of them but, no way mister (or sister). They were gone! Another batch will be in the works soon. This recipe makes 16 muffins and they freeze exceptionally well if you don’t have quite the ravenous group I have here. Make a batch and freeze half for later. I’m sharing all the details on how to make them including the freezer instructions below....

Continue reading



Confetti Easter Sandwich Cookies #easter #easybake #cookies #kidfriendly

Hi there! Seeing this post after Easter? No problem! These cookies are super fun and easy to bake up ANY time of year. Simply leave off the Easter decor on top...and switch out sprinkles to seasonal colors like red, white, and blue for July 4th...or red and green for Christmas. Once you make these colorful cookies once, you're going to want to make them again and again! Easter is tomorrow, and our celebration this year is going to be a bit different -- and much smaller -- than we're accustomed to. That calls for something cheery to eat! My Confetti Easter Sandwich Cookies are brightly colored,fun to eat, and super simple to make! They're made with convenient boxed sugar cookie mix...but you can...

Continue reading



Print Save Toaster Oven Baked Croutons Recipe Embed Ingredients 1 slice French Bread, cut into 3/4" cubes (1 ounce, about 1 cup, cubed) 1-2 teaspoons Extra Virgin Olive Oil 1/4 teaspoon Italian Seasoning 1/16 teaspoon Fine Sea Salt 1-2...

Add bread cubes to a large bowl, drizzle with oil, and toss to coat. Sprinkle with Italian seasoning, salt, and half the parmesan cheese. Toss again making sure each piece is well coated. Spread bread cubes in a single layer on an ungreased baking sheet. Bake for 10 minutes. Stir the croutons and continue baking until golden and crunchy, about another 5 minutes. Remove from the toaster oven, sprinkle with the remaining parmesan cheese and toss to coat. Leave croutons on the pan to cool completely before adding to your favorite salad or soup. Store leftover croutons in a well-sealed container, refrigerated, for up to one week.   Notes Convection Adjustments: Reduce the temperature to 325°F. You may need to...

Continue reading



Print Save Toaster Oven Baked Croutons Recipe Embed Ingredients 1 slice French Bread, cut into 3/4" cubes (1 ounce, about 1 cup, cubed) 1-2 teaspoons Extra Virgin Olive Oil 1/4 teaspoon Italian Seasoning 1/16 teaspoon Fine Sea Salt 1-2...

Add bread cubes to a large bowl, drizzle with oil, and toss to coat. Sprinkle with Italian seasoning, salt, and half the parmesan cheese. Toss again making sure each piece is well coated. Spread bread cubes in a single layer on an ungreased baking sheet. Bake for 10 minutes. Stir the croutons and continue baking until golden and crunchy, about another 5 minutes. Remove from the toaster oven, sprinkle with the remaining parmesan cheese and toss to coat. Leave croutons on the pan to cool completely before adding to your favorite salad or soup. Store leftover croutons in a well-sealed container, refrigerated, for up to one week.   Notes Convection Adjustments: Reduce the temperature to 325°F. You may need to...

Continue reading