If you love Wingstop-style ranch but hate paying extra for tiny cups, this Wingstop Ranch Sauce copycat is for you. It’s the same vibe, cool, savoury, a little tangy, and super dippable. Homemade wins because you control the salt, the herb balance, and the thickness, so it tastes like what you want, not what the bottle decided. Plus, once it rests, the flavours come together in that mellow, restaurant-style way.

Homemade vs store-bought, here’s why it’s worth it

Store-bought ranch is convenient, I get it. But if you’re chasing that Wingstop-style dip, the homemade version earns its spot in your fridge.

• You control the flavour. Bottled ranch can taste sweet, flat, or weirdly sharp. When you make this Wingstop Ranch Sauce copycat, you decide how herby, how garlicky, and how tangy it is.
• You get the right texture. A good wing dip should cling. Homemade ranch has a fresher, thicker body because you’re starting with real creamy bases, not stabilizers doing the heavy lifting.
• It tastes better after it rests. This is the part store-bought can’t replicate. The dried herbs hydrate in the fridge and the flavours blend. That mellow, restaurant-style ranch vibe happens because you gave it time.
• It’s cheaper than buying cups. If you’re ordering extra ranch every time, the math adds up fast. One batch covers multiple wing nights.
• You know what’s in it! No mystery packet, no “what is that aftertaste.” Just the ingredients you chose, whisked together and chilled.

Why This Recipe Works

• Balanced richness + tang – mayo and sour cream bring body, buttermilk and lemon keep it bright.
• Dried herbs need time – resting lets them hydrate so the flavour tastes round, not dusty.
• Proper whisking matters – you’re building a stable emulsion so it stays creamy, not split.

Ingredient Breakdown: What You’ll Need (and Why)

• mayonnaise: This is your base emulsion, fat plus egg, which means it carries flavour and makes the sauce cling to wings instead of sliding off.
  • If you skip it or swap in something watery, you’ll lose that classic “restaurant dip” body.
• sour cream: Sour cream adds lactic tang and a softer thickness. It also smooths out sharp edges from dried onion and garlic.
  • If you skip it, the dip tastes flatter and can feel greasy.
• buttermilk or regular milk: This sets the consistency.
  • If you use only buttermilk it gives that signature ranch tang.
  • If you use only milk, it still works, but the flavour is less punchy. If you use too much liquid, the dip turns pourable, not dippable.
• dried dill weed, dried parsley, dried chives: This is the “ranch identity.” Dill reads fresh and grassy, parsley fills the middle, chives give gentle onion notes.
  • If you underdo the herbs, the sauce tastes like plain creamy dressing. If you don’t rest it, they taste dusty.
• onion powder, granulated garlic: These give that savoury backbone that makes ranch taste like ranch.
  • If you dump them in and don’t whisk well, you can get little bitter pockets.
• salt and black pepper: Salt wakes everything up. Pepper gives a light bite.
  • If you skip salt, it’ll taste bland no matter how much herb you add.
• freshly squeezed lemon juice: This is the finishing acid. It cuts richness and makes the flavour pop.
  • If you skip it, the dip can feel heavy. If you add too much, it turns sharp.

How to Use / Serve

• wings, obviously
• fries and wedges
• pizza crust dip
• veggie tray
• chicken tenders
• wraps and sandwiches
• drizzle on a chopped salad
• dip for mozzarella sticks

Storage

• Store in an airtight container in the refrigerator.
• It’s best after it rests. The flavour gets fuller as the herbs hydrate.
• Most homemade ranch is happiest eaten within about 1 to 2 weeks in the fridge, but always trust your senses. If it smells off, looks odd, or tastes funky, toss it.
• Do not freeze. Dairy-based dressings can separate and go grainy when thawed.

Variations + Substitutions

• Milk option: use regular milk if you don’t have buttermilk. Expect a milder tang.
• Thicker dip: reduce the buttermilk or regular milk slightly next time.
• Thinner dressing: add a splash more buttermilk or regular milk.
• More tang: add a tiny bit more freshly squeezed lemon juice, then rest again.

Troubleshooting + Pro Tips

• It tastes “dusty.” It needs more time. Chill it the full 1 to 2 hours so the herbs hydrate.
• It’s too thick. Stir in a small splash of buttermilk or regular milk.
• It’s too thin. Whisk in a little more mayonnaise or sour cream next time.
• It tastes flat. It usually needs salt, or a touch more lemon juice.
• Powdery pockets. You didn’t whisk enough, or didn’t scrape the bowl.

FAQs

If you make this Wingstop Ranch Sauce copycat, tell me how you used it. Wings, fries, salad, I want the full report. Leave a comment, and tag @ToochsKitchen so I can see your dip game.

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Wingstop Ranch Sauce {Copycat}

Wing nights hit different when the dip actually tastes like the restaurant. This Wingstop Ranch Sauce Copycat is creamy, tangy, and made from pantry herbs, no packet needed.

Course Appetizer, Side Dish

Keyword Dips & Spreads, Homemade vs. Store-bought

Prep Time 5 minutes minutes

Resting Time 2 hours hours

Total Time 2 hours hours 5 minutes minutes

Ingredients

• ½ cup mayonnaise
• ½ cup sour cream
• ½ cup buttermilk or regular milk
• 1 teaspoon dried dill weed
• ½ teaspoon dried parsley
• ½ teaspoon dried chives
• ½ teaspoon onion powder
• ½ teaspoon granulated garlic
• ½ teaspoon salt
• ⅛ teaspoon black pepper
• 1 to 3 teaspoons freshly squeezed lemon juice

Instructions

• Start by reading this full recipe, top to bottom. It’s a small step that makes a big difference and the secret to cooking with calm, not chaos.
• In a medium bowl, whisk together the mayonnaise, sour cream, and buttermilk or regular milk until smooth.
• Add the dried dill weed, dried parsley, dried chives, onion powder, granulated garlic, salt, and black pepper. Whisk again until evenly combined.
• Taste and adjust the tang:
• If you used buttermilk, you can skip the lemon juice, or add a little if you like extra tang. Start with 1 teaspoon freshly squeezed lemon juice, whisk, then taste. Add more only if you want it brighter, up to 3 teaspoons total.
• If you used regular milk, you’ll likely need a bit of lemon to bring the tang. Start with 1 teaspoon freshly squeezed lemon juice, whisk, then taste. Add more as needed, up to 3 teaspoons total.
• Whisk one last time until smooth and evenly combined.
• Transfer to an airtight container, like a 500mL mason jar, and refrigerate for at least 1 to 2 overs before serving.
• Stir before serving and Enjoy!

Notes

• Store in an airtight container in the refrigerator.
• Best enjoyed within 5-7 days for freshness and flavour.
• Stir before each use (it may thicken slightly as it chills).
• Do not freeze – dairy-based dressings can separate and turn grainy when thawed.

The post Wingstop Ranch Sauce {Copycat} appeared first on Tooch’s Kitchen.

If you’ve ever bought a bottle of “honey garlic” sauce and thought, why does this taste weirdly flat, this one fixes that. Homemade gives you real garlic punch, balanced sweetness, and that sticky sauce texture that clings instead of sliding off.

You’ll make this Soy Honey Garlic Sauce in about 10 minutes. Use it as a wing sauce, a finishing sauce for proteins, or a quick drizzle to wake up stir-fries.

Homemade vs store-bought, here’s why it’s worth it

• You control the salt: Bottled sauces often taste fine at first, then clobber your food once they reduce or hit heat.
• Real garlic tastes alive: Fresh minced garlic gives bite and aroma that powders and “garlic flavour” can’t mimic.
• No mystery thickness: You thicken it on purpose with a slurry, so the texture is predictable, not gummy.
• You can balance it: Too sweet, add a touch more vinegar. Too thick, loosen with a splash of water. Easy.

Why This Recipe Works

• You boil first, then thicken, so the sugars dissolve and the flavour tastes unified, not gritty.
• Cold water plus cornstarch, thickens smoothly, no lumps, because the starch disperses before it gels.
• Rice wine vinegar keeps it lively, so the sweetness tastes bright, not heavy.

Ingredient Breakdown: What You’ll Need (and Why)

• Garlic: Garlic is the backbone here. It turns the sauce from “sweet soy” into honey garlic.
  • Tooch’s Tip: If you undercook it, the sauce can taste harsh. If you scorch it, it gets bitter fast.
• Low sodium soy sauce: This is your salt and your umami. It gives the sauce depth.
  • Tooch’s Tip: If you use regular soy sauce, you might still love it, but it can taste salty once thickened.
• Honey and brown sugar: Honey gives shine and stickiness. Brown sugar gives caramel notes and a deeper sweetness.
• Rice wine vinegar: This is the quiet hero.
  • Tooch’s Tip: If a sweet sauce tastes “too sweet” even when you measure perfectly, it usually needs acid, not less sugar.
• Cornstarch and cold water: This is your thickener. Cornstarch thickens when it heats, and it needs to be mixed with cold water first so it doesn’t clump.

How to Use / Serve

• Toss with wings (fried, baked, or air fryer)
• Brush on chicken thighs in the last few minutes of cooking
• Brush it onto salmon, then broil briefly for shine
• Coat shrimp quickly, then serve over rice
• Spoon over tofu, then finish with sesame seeds if you like
• Stir into a veggie stir-fry at the end
• Drizzle over roasted broccoli or green beans
• Use as a dipping sauce for dumplings or chicken bites

How to Store

Store Soy Honey Garlic Sauce in an airtight container in the fridge. It thickens as it chills. That’s normal. Warm it gently, or stir in a tiny splash of water to loosen it.

Variations + Substitutions

• Want heat? Add chili flakes or a spoon of your favourite hot sauce.
• Want it less sweet? Reduce the brown sugar slightly next time.
• No rice wine vinegar? Use apple cider vinegar. It’s not identical, but it works.
• Gluten-free: swap soy sauce for tamari.

Troubleshooting + Pro Tips

• Too thick: Whisk in a small splash of water while warm.
• Too thin: Boil it a little longer. Or mix a touch more cornstarch with cold water and add slowly.
• Lumpy: Your slurry wasn’t smooth, or you poured it into sauce that wasn’t boiling. Whisk hard right away to recover it.
• Tastes too sweet: Add a tiny splash more vinegar. Seriously.
• Bitter edge: Garlic likely scorched. Next time, keep the heat moderate and stir more often.

FAQs

If you make this Soy Honey Garlic Sauce, tell me what you put it on. Wings? Salmon? A sad Tuesday stir-fry that needed saving? Share them on Instagram and tag me at @ToochsKitchen.

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Soy Honey Garlic Sauce (10-Minute Sticky Sauce)

This Soy Honey Garlic Sauce is my answer to bland weeknight dinners. It’s sweet, savoury, glossy, and garlicky, and it comes together in one pot.

Course Main Course

Keyword Homemade vs. Store-bought, Sauces

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Ingredients

• 6 cloves garlic minced
• 1/4 cup low sodium soy sauce
• 1/4 cup honey
• 1/3 cup brown sugar
• 2 Tablespoons rice wine vinegar

Slurry:

• 1/4 cup cold water
• 1 Tablespoon cornstarch

Instructions

• Start by reading this full recipe, top to bottom. It’s a small step that makes a big difference and the secret to cooking with calm, not chaos.
• Add garlic, low sodium soy sauce, honey, brown sugar, and rice wine vinegar to a pot.
• Place the pot on the stove over medium heat and bring the sauce to a boil. Stay close and keep an eye on it as it might boil over.
• While the sauce is coming up to a boil, in a small bowl or cup, mix cold water and cornstarch together until smooth (no lumps).
• Once the sauce is boiling, carefully pour in the cornstarch mixture while stirring.
• Keep the sauce at a gentle boil, stirring often, for 5 minutes, until it turns glossy and slightly thickened.
• Take it off the heat. Let it cool for a few minutes before using so it can settle and thicken a touch more as it stands.

Notes

• Store in an airtight container in the fridge for 7 to 10 days.
• Always use a clean spoon, and discard if it smells off or shows any signs of mould.

The post Soy Honey Garlic Sauce (10-Minute Sticky Sauce) appeared first on Tooch’s Kitchen.

What is Deluxe Apple Pie?

Deluxe Apple Pie is a classic homemade dessert featuring freshly sliced apples, a rich and flaky pie crust pastry, and a rich, caramel-like filling made with brown sugar and heavy cream. The combination of tart Granny Smith apples and warm cinnamon spice creates a perfectly balanced, not-too-sweet pie. Unlike traditional apple pie, this version includes heavy cream for an ultra-smooth and luxurious filling. It’s the ultimate comfort dessert that brings warmth to any gathering!

Why I Love This Recipe

• Tried and True Classic – This recipe delivers authentic homemade apple pie flavour, just like grandma used to make.
• Ultra Buttery Crust – The rich, flaky pie crust bakes up beautifully golden and crisp.
• Perfectly Spiced Apples – A mix of brown sugar, cinnamon, and fresh apples creates the perfect balance of sweetness and tartness.
• Creamy Twist – A splash of heavy cream takes the filling to another level of decadence!

How to Serve Deluxe Apple Pie

• Serve warm with a scoop of vanilla ice cream or whipped cream.
• Drizzle with homemade caramel sauce for extra indulgence.
• Pair with a hot cup of coffee, chai tea, or mulled cider.
• Dust with powdered sugar or a sprinkle of cinnamon for an elegant touch.

How to Store:

• Room Temperature: Store covered on the counter for up to 2 days.
• Refrigerator: Keep in an airtight container for up to 5 days.
• Reheating: Warm slices in the oven at 300°F for 10 minutes or in the microwave for 30 seconds.

How to Freeze:

• Unbaked Pie: Assemble and freeze unbaked. Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 3 months.
• Baked Pie: Cool completely, wrap well, and freeze for up to 3 months. Reheat in the oven at 350°F for 20-25 minutes.
• Sliced Pie: Wrap individual slices and store in a freezer-safe bag for quick single servings!

Ingredient Notes & Tips

• Granny Smith apples: These are ideal for baking as they hold their shape and provide a tart balance to the sweet filling.
• Brown sugar: Adds a deep, caramel-like flavour. For a lighter taste, swap with white sugar.
• Heavy cream: Makes the filling extra smooth and rich—don’t skip it!
• Lemon rind: A little zest enhances the apple flavour without overpowering.
• Butter: Always cold and cubed for a flaky crust.

Recipe Variations

• Crumble Topping: Skip the top crust and add a streusel topping made of brown sugar, flour, and butter.
• Salted Caramel Apple Pie: Drizzle salted caramel sauce over the apples before baking.
• Mixed Apple Pie: Use a blend of Honeycrisp, Fuji, and Granny Smith apples for a more complex flavour.
• Spiced Apple Pie: Add a pinch of nutmeg, ginger, or allspice for a warmer spice profile.

Pro Tips & Tricks

• Use a glass pie plate: This helps you check when the bottom crust is golden brown.
• Preheat your oven to 450°F: The high heat jumpstarts the crust baking process for the best flakiness.
• Chill your dough: Cold dough = flaky crust. Don’t skip this step!
• Slice apples evenly: Consistent slices ensure even baking and a perfect texture.

Substitutions

• No Granny Smith apples? Use Honeycrisp, Pink Lady, or Braeburn.
• No heavy cream? Swap for half-and-half or evaporated milk.
• Dairy-free? Use vegan butter and coconut cream.

Equipment & Tools Needed

• 9” glass pie plate: Helps monitor the crust while baking.
• Apple peeler & corer: Speeds up prep time!
• Pastry cutter: Helps blend butter into the flour for the crust.
• Rolling pin: Essential for rolling out your pie dough evenly.

FAQs

There you have it – the perfect Deluxe Apple Pie for any occasion! Whether you serve it warm with ice cream or enjoy it as-is, this homemade classic is worth every bite. But if you’re craving even more apple goodness, you have to try my Caramel Apple Cheesecake Bars! They’re the perfect mix of creamy cheesecake, buttery crumble, and caramel-drizzled apples.

Get the recipe here Caramel Apple Cheesecake Bars

If you try either recipe, let me know how it turns out! Tag me on Instagram @ToochsKitchen – I’d love to see your pie and cheesecake bar masterpieces!

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Deluxe Apple Pie

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8 people

Ingredients

• 6 granny smith apples
• 6 Tablespoons granulated sugar
• 6 Tablespoons brown sugar
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 cup butter cubed and cold
• 1/2 teaspoon lemon rind finely chopped
• 6 Tablespoons 35% heavy cream
• 1 Rich and Flaky Pie Crust Pastry recipe

Instructions

• Preheat the oven 450℉.
• Prepare Rich and Flaky Pie Crust pastry and line a 9” pie plate, reserving some for the top crust. (I like to use a glass pie plate so I can check on the crust baking process)
• Peel and core the granny smith apples then slice in ¼” thick slices. You will need about 6 cups in total.
• In a separate bowl combine granulated sugar, brown sugar, a/p flour, salt and ground cinnamon and mix.
• Add the above mixture to the sliced apples and mix.
• Pour the apples into the unbaked pastry shell and Dot the top of the apples with butter and the lemon rind.
• Pour heavy cream over the apples evenly then cover the top with the remaining crust, sealing carefully along the sides.
• Make a few slits in the top crust to allow steam to escape.
• Bake the pie at 450℉ for 10 minutes then reduce heat to 350℉ for 20 to 30 minutes until the crust is dark golden brown and the apples are cooked.
• Allow the pie to rest for at least 20 minutes before slicing so the apples pie filling can set.

The post Homemade Deluxe Apple Pie appeared first on Tooch’s Kitchen.

What is Beef Birria and Quesabirria Tacos?

Birria tacos are a classic Mexican dish made with slow-cooked beef in a spiced, flavorful broth. Originating from Jalisco, these tacos traditionally involve tender, marinated meat served with a side of consommé for dipping. Quesabirria tacos add an extra layer of melted cheese for a richer experience. This recipe combines savory beef, warming spices, and melted cheese in a satisfying taco that’s both comforting and packed with flavor.

Why I Love This Recipe

This recipe embodies everything I love about cooking: rich flavors, simple ingredients, and a chance to bring authentic dishes to life. Making birria tacos at home lets me control the flavors and know exactly what’s in my food. It’s an unforgettable dish that brings warmth, comfort, and a hint of adventure to the table!

How to Serve

Serve birria and quesabirria tacos with lime wedges, chopped onion, and fresh cilantro for added brightness. A bowl of the flavorful birria broth on the side for dipping completes this meal!

How to Store After Cooking & For How Long

After cooling, store any leftover beef birria in an airtight container with its broth in the fridge. It will last up to 4 days, and the flavors will deepen overnight. For the quesabirria tacos, I recommend assembling and cooking when you plan to eat them. If you must store them already made, store the assembled tacos in a sealed container for up to 2 days; reheat in a skillet for best results.

How to Freeze

Birria freezes well! Place cooked beef with broth in an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating on the stove.

Ingredient Notes & Tips

• Guajillo and Ancho Peppers: These add depth and mild spice; adjust chili powder if you want more heat.
• Quesadilla Cheese: Use a good melting cheese for that signature gooey quesabirria texture; Oaxaca or Monterey Jack are excellent options.
• Bone-in Meat: Adds richness to the broth, making it essential for flavor.

Recipe Variations

• Traditional Twist: Substitute beef with lamb or goat
• Chicken Birria Tacos: Substitute beef with chicken thighs for a lighter version.
• Spicy Birria: Increase the chili powder for extra heat.
• Vegan Birria: Try jackfruit in place of meat with a vegetable broth base.

Pro Tips & Tricks

• Bouquet Garni Tip: Making a pouch with your herbs keeps the broth clear and saves time when straining.
• Blending Broth Ingredients: Use a high-speed blender for the smoothest, silkiest broth mixture.
• Tortilla Tip: Dip tortillas in the broth before filling and frying for extra flavor and a beautiful golden color.

What Annoys Me the Most About This Recipe

Waiting for the beef to become fall-apart tender is tough! But trust me, this low-and-slow cook is worth every minute for maximum flavor and tenderness. It’s a good recipe for weekends or days when you have time to enjoy the cooking process.

Equipment Needed

• Dutch Oven or heavy pot
• Blender for the broth
• Large Skillet for assembling quesabirria tacos
• Cheesecloth and butcher twine (for bouquet garni)

FAQs

I hope this recipe brings as much joy to your kitchen as it does to mine! If you make these beef birria or quesabirria tacos, I’d love to see your creations. Share them on Instagram and tag me at @ToochsKitchen. Enjoy every delicious bite!

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Birria and Quesabirria Tacos

Discover the secret to savory, melt-in-your-mouth Birria and Quesabirria Tacos that you can dip, dunk, and devour – right from your own kitchen!

Course Main Course

Cuisine Mexican

Keyword Homemade vs. Store-bought, International

Prep Time 30 minutes minutes

Cook Time 3 hours hours 30 minutes minutes

Total Time 4 hours hours

Servings 8 people

Ingredients

• 3 to 4 lbs chuck roast cut into big cubes
• 2 lbs simmering short ribs bone in
• 2 Tablespoons extra virgin olive oil
• 8 cups water
• 1 large white onion
• 1 large carrot
• 2 roma tomatoes whole
• 4 large garlic cloves
• 1 inch-piece ginger
• 3 bay leaves
• ½ Tablespoon whole black peppercorns
• 1 cinnamon stick
• 3 guajillo chili peppers dried
• 1 ancho chili pepper dried
• 3 chicken bouillon cubes (about 3 Tablespoons)
• 1 teaspoon Mexican oregano
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 to 2 Tablespoons chili powder optional
• 1 Tablespoon white or apple cider vinegar

For Quesabirria Tacos

• 16 white or corn tortillas medium sized
• 2 cups quesadilla or monterey jack cheese grated
• ½ cup cilantro chopped
• ½ white or red onion finely diced
• lime wedges

Instructions

Mise en Place:

• Read this entire recipe in its entirety at least once.
• Peel white onion and cut into quarters.
• Peel carrot and slice into ½ inch pieces.
• Peel garlic cloves.
• Peel skin off of ginger piece.
• Remove stem and seeds from guajillo and ancho chili peppers.
• Take the bay leaves, cinnamon stick and black peppercorn and make a bouquet garni (placing into cheesecloth and tying with butcher twine to create a pouch).
• Cut chuck roast into cubes and season generously with salt and pepper.
• Season simmering short ribs generously with salt and pepper.

Birria Recipe:

• Place a large Dutch oven pot on the stove and set the heat to medium-high.
• Pour in the olive oil. Once heated, start to lightly sear the seasoned chuck roast cubes and simmering short ribs. Be sure to work in batches and do not overcrowd the pot.
• Once all the beef is seared, remove and set aside. Add the quartered onion, sliced carrots, piece of ginger and garlic cloves to the pot and sauté for a minute or two.
• Pour about ½ cup water and using a rubber spatula, scrape up all the flavour bits on the bottom of the pot.
• Then add the seared beef, water, guajillo and ancho chilies, chicken bouillon, Mexican oregano, cumin, onion powder, garlic powder, chili powder (optional), salt and bouquet garni to the pot. Give it a stir and let it come to a boil.
• Once the vegetables and peppers are soft (takes around 30 to 45 minutes) add the roma tomatoes and let cook for 5 more minutes.
• Once the 5 minutes is up, remove the onion, garlic, ginger, carrots, peppers and tomatoes to a blender or food processor.
• Then add the white or apple cider vinegar to the blender and blend until smooth. adding up to ½ cup of the broth from the pot if needed to help get a smooth consistency.
• Add the blended peppers mixture into the pot with the broth and stir to combine.
• Cover and continue to simmer for about 3 hours, stirring every 30 minutes, or until meat is tender and easily pulls apart.
• Once the meat is tender, remove and discard the bouquet garni, taste and adjust seasoning.

Quesabirria Tacos:

Mise en Place:

• Grate the quesadilla or monterey jack cheese.
• Small dice white or red onion.
• Chop the cilantro.
• Remove the beef from the pot and shred/chop into small pieces and place in a separate bowl.

Make the Quesabirria Tacos:

• Heat a large skillet over medium heat.
• Working with 1 taco at a time, dip the tortilla into the broth and place into the hot skillet. Add a layer of the shredded cheese, then the meat, then the onion and cilantro and let cook for a minute or two until the taco shell is almost crisp and golden on the bottom.
• Fold the taco over and press down with a spatula and continue to cook for a minute.
• Flip and cook for another minute.
• Once both sides are crispy, remove from heat and allow to cool briefly before serving as the filling will be very hot.
• Continue this process until all the tacos are cooked.

Serving:

• Serve the tacos with a bowl of the broth topped with onion and cilantro.
• While eating, dip the tacos into the bowl of broth, and add a squeeze of lime and enjoy!

Notes

• While the beef and broth will taste great if making and eating the tacos the same day, it will taste even better if you wait until the next day. Not a necessary step but one worthwhile if you have the patience.  
• Meat with bones is needed in this recipe to help create a rich broth.
• Guajillo and Ancho Peppers: The amount in the recipe above is pretty mild. You can use the chili powder during the cooking process to turn up the heat. Just remember, you can add but you cannot remove. 
• Cheese: any good melting cheese will work. My favourite options are Monterey Jack, Mozzarella or Oaxaca cheese. 

The post The Best Beef Birria and Quesabirria Tacos Recipe appeared first on Tooch’s Kitchen.

What is Roasted Butternut Squash Soup?

Simple Roasted Butternut Squash Soup is a warm, creamy dish that’s perfect for fall and Thanksgiving. This soup has roots in using up fall harvest vegetables like butternut squash. The process of roasting the veggies caramelizes their natural sugars, adding depth to the flavor. The tartness of Granny Smith apples balances the sweetness, while the cinnamon and paprika give it a cozy, warm finish. It’s the perfect soup to serve on a cool fall day or as a starter for your Thanksgiving meal.

Why I Love This Recipe

This Simple Roasted Butternut Squash Soup is one of my favourite fall recipes. Not only does it taste amazing, but it also fills my kitchen with the most comforting smells while it’s roasting – like a warm hug in a bowl. I love serving it around Thanksgiving because the combination of sweet butternut squash, apples, and spices feels like the perfect tribute to fall’s best flavors. It’s also super easy to make and a fantastic way to know exactly what’s going into your food.

How to Serve Roasted Butternut Squash Soup

Serve this cozy soup as a starter for your Thanksgiving meal, or enjoy it as a main dish with crusty bread for dipping. You can also top it with sour cream, a drizzle of olive oil, or some roasted pumpkin seeds for extra crunch. I have listed other garnish ideas below if you feel like being adventurous. It’s the perfect soup to warm you up on a cool fall day!

How to Store Roasted Butternut Squash Soup

Once cooled, store the soup in an airtight container in the refrigerator. It will last for up to 4 to 5 days, making it a great dish to prep ahead for Thanksgiving or enjoy for fall weeknight dinners. Reheat on the stovetop or in the microwave until warm.

How to Freeze Roasted Butternut Squash Soup

This soup freezes wonderfully, so if you’re prepping ahead for Thanksgiving, you’re in luck! After cooling, transfer it to a freezer-safe container and freeze for up to a month. When you’re ready to serve, let it thaw in the fridge overnight, then reheat on the stove, adding extra broth if needed to thin it out.

Ingredients Notes & Tips

• Butternut Squash: Roasting the squash deepens its natural sweetness and creates a perfect fall flavor.
• Granny Smith Apples: These apples provide a tangy contrast to the sweetness of the squash, making this a unique soup for Thanksgiving.
• Cinnamon & Paprika: These spices bring warmth and a touch of smokiness, perfect for cozy fall meals.
• Heavy Cream: This gives the soup its creamy texture. If you’re dairy-free, coconut milk is a great substitute that won’t compromise the flavor.

Recipe Variations

• Spicy Thanksgiving Twist: Add a dash of cayenne pepper to bring a little heat to the cozy, fall flavors.
• Vegan-Friendly: Swap out the butter and heavy cream with olive oil and coconut milk for a completely plant-based dish that’s still perfect for fall or Thanksgiving.
• Herbaceous Variation: Add fresh sage or rosemary when roasting the vegetables to add a savory, herbaceous touch to this fall soup.

Pro Tips & Tricks

• Roast for Depth: Roasting the vegetables is the key to unlocking deeper, cozier flavors in this fall soup.
• Control the Consistency: If you like a thinner soup, feel free to add extra broth until you reach your desired thickness.
• Make it Ahead: This soup tastes even better the next day, so feel free to make it ahead for Thanksgiving to save time!

Substitutions

• Butternut Squash: Substitute with acorn squash or pumpkin for a different fall twist.
• Heavy Cream: For a dairy-free version, use coconut milk or almond milk. Both will still give the soup a rich, creamy texture.
• Granny Smith Apples: If you don’t have Granny Smith, Honeycrisp or another tart apple variety works well in this recipe.

Soup Garnish Suggestions

These garnishes not only enhance the flavor but also elevate the presentation, making the soup even more appealing, especially for a Thanksgiving or fall-themed meal!

• Swirl of heavy cream or coconut milk: adds creaminess and a beautiful contrast to the soup.
• Roasted pumpkin seeds (pepitas): for a crunchy texture and nutty flavor.
• Crispy bacon bits: for a savory, smoky crunch.
• Drizzle of olive oil: a touch of richness to enhance the flavor.
• Croutons: homemade or store-bought for added crunch.
• Fresh thyme or sage: for a pop of green and earthy, herbal flavor.
• Dash of cinnamon or nutmeg: to enhance the warm, cozy fall spices.
• Chopped chives or green onions: for a fresh, mild onion flavor.
• Shredded parmesan cheese: adds a savory, salty touch.
• Toasted nuts (e.g., almonds or pecans): for a crunchy, nutty addition.

What Annoys Me the Most About Roasted Butternut Squash Soup

Peeling and cutting butternut squash can be a bit of a hassle, especially when prepping for a big Thanksgiving meal. But trust me, once you roast the squash and smell that delicious, caramelized goodness, it’s worth the extra effort. Using a sharp vegetable peeler and a sturdy cutting board will make the job a lot easier.

Don’t Forget About…

Adjusting the seasonings! Before serving, make sure to taste the soup and tweak the flavors. If it’s not sweet enough, add a little more brown sugar. Need more warmth? Add a sprinkle of cinnamon or paprika to cozy it up.

FAQ

I hope this Simple Roasted Butternut Squash Soup becomes a new favorite at your Thanksgiving table or on a cozy fall evening! Its warm, comforting flavors make it the perfect seasonal dish. Don’t forget to share your creations on Instagram and tag me @ToochsKitchen – I can’t wait to see how you enjoy this fall soup.

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Simple Roasted Butternut Squash Soup

Course Appetizer, Main Course, Side Dish, Soup

Cuisine American

Keyword Appetizers & Antipasto, Stocks & Soups

Prep Time 15 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 6 people

Ingredients

• 1 large butternut squash (about 3 pounds)
• 3 to 4 medium yellow potatoes
• 2 to 4 granny smith apples
• 2 carrots
• 1 medium yellow onion
• 4 cloves of garlic, whole and peeled
• 2 Tablespoons olive oil
• 3 Tablespoons brown sugar, packed
• 1 teaspoon salt
• Freshly ground pepper, to taste
• 1 Tablespoon Paprika
• 1 teaspoon cinnamon
• 3 Tablespoon unsalted butter, divided (divided into 2 Tablespoons & 1 Tablespoon)
• 3 to 4 cups chicken or vegetable broth
• ½ to ⅔ cups heavy cream, 35%

Instructions

Mise en Place:

• Butternut Squash: peel skin with vegetable peeler, cut in half longways (use a sharp knife and be sure the cutting board won’t ‘skate’ around on your counter), scoop and discard the seeds and membrane then cube into 1.5-inch cubes.
• Yellow Potatoes: peel skin and cut into 1.5-inch cubes.
• Granny Smith Apples: Peel and core apples, cut into quarters.
• Carrots: peel carrots and slice into 1-inch pieces.
• Yellow onion: peel and cut into quarters.

Instructions:

• Preheat the oven to 400°F (204°C).
• Line a baking sheet with parchment paper.

  NOTE: you may need a second baking sheet if using only 1 is too crowded.
• Add cubed butternut squash, yellow potatoes, granny smith apples, carrots, onion and whole garlic to the baking sheet(s). Drizzle with the olive oil, brown sugar, salt, pepper, paprika and cinnamon and toss to coat with your hands.
  1 large butternut squash (about 3 pounds), 3 to 4 medium yellow potatoes, 2 to 4 granny smith apples, 2 carrots, 1 medium yellow onion, 4 cloves of garlic, whole and peeled, 2 Tablespoons olive oil, 3 Tablespoons brown sugar, packed, 1 teaspoon salt, Freshly ground pepper, to taste, 1 Tablespoon Paprika, 1 teaspoon cinnamon
• Bake for 40 to 60 minutes or until veggies are fork tender and a little caramelization has started to happen then remove from the oven.
• In a large pot over medium-high heat, melt only 2 Tablespoons butter then scoop in the oven cooked veggies and sauté for a minute or two stirring constantly.
  3 Tablespoon unsalted butter, divided
• Then add in chicken (or vegetable) broth and let it come to a quick boil then drop it down to a simmer for about 10 minutes, stirring occasionally to make sure the veggies (which are heavy) don't burn on the bottom.
  3 to 4 cups chicken or vegetable broth
• After the 10 minutes are up, turn off the stove and remove the pot from the heat.
• Use an immersion handheld blender or carefully transfer mixture to a high-speed blender (that’s safe for hot foods), working in batches, and blend until creamy and smooth.
• Then add the heavy cream and remaining 1 Tablespoon of butter and stir to combine.

  NOTE: If the mixture is too thick you can add a bit more chicken (or vegetable) broth until you achieve the consistency you like.
  ½ to ⅔ cups heavy cream, 35%, 3 Tablespoon unsalted butter, divided
• Taste and adjust for flavour: salt and pepper for taste, brown sugar for sweetness, paprika for smokiness and/or cinnamon for warmth.
• Enjoy this soup warm topped with your desired garnishes and enjoy!

Notes

Storing and reheating notes:

• Store cooled leftovers covered in the refrigerator for up to 4-5 days, or in the freezer up to 1 month.
• Reheat on the stovetop over medium heat (or microwave) until hot.

The post Simple Butternut Squash Soup appeared first on Tooch’s Kitchen.

What are Crispy Fried Ravioli?

Crispy fried ravioli are a classic Italian-inspired appetizer made by dredging cheese ravioli in flour, egg wash, and breadcrumbs, then frying them until golden brown. The result is a crunchy, savory snack, often served with Italian Marinara Dipping Sauce.

Why I Love This Recipe

I love crispy fried ravioli because it’s a perfect balance of textures – crispy on the outside and creamy on the inside. This recipe is incredibly easy to make, and it’s always a hit with guests. Plus, I know exactly what’s going into it – quality ingredients and fresh flavors, without the preservatives found in store-bought options.

How to Serve Crispy Fried Ravioli

Serve crispy fried ravioli hot with a side of warm marinara sauce. These bite-sized treats make a fantastic appetizer, party snack, or even a fun dinner option with a light salad on the side.

How to Store Crispy Fried Ravioli after cooking

After cooking, store any leftover fried ravioli in an airtight container in the fridge. They’ll stay fresh for about 2-3 days. Reheat them in an oven at 350°F for about 10 minutes to regain their crispiness.

How to Freeze Crispy Fried Ravioli

Freeze the dredged, uncooked ravioli on a baking sheet, then transfer them to a freezer-safe container. They’ll keep for up to 3 months. When ready to cook, fry them directly from frozen, just adding an extra minute or two to the frying time.

Ingredient Notes & Tips

• Ravioli: You can use fresh or frozen. Just be sure to cook them al dente before dredging.
• Italian Seasoned Breadcrumbs: You can make your own or use store-bought, but homemade adds extra flavor.
• Canola or Vegetable oil: This oil is perfect for frying because of its neutral flavor and high smoke point.

Recipe Variations

• Meat ravioli: Swap cheese ravioli with beef or sausage-filled ravioli for a heartier bite.
• Baked version: If you want a lighter alternative, bake the ravioli at 400°F for 12-15 minutes, flipping halfway through.

Pro Tips & Tricks

• Double dredge: For extra crispiness, dredge the ravioli in the flour and breadcrumbs twice before frying.
• Temperature control: Keep the oil at 350°F to ensure the ravioli fry evenly without absorbing too much oil.
• Pat dry: Ensure the ravioli are well-dried before dredging to help the coating stick better.

Substitutions

• Breadcrumbs: Panko can be used instead of traditional breadcrumbs for a lighter, crunchier coating.
• Egg wash: If you’re out of eggs, try using buttermilk for dredging.
• Ravioli fillings: Experiment with different fillings like spinach and ricotta or mushroom.

What Annoys Me About Crispy Fried Ravioli

What annoys me most is how addictive they are! You make one batch, and suddenly they’re all gone before you even sit down to enjoy them yourself.

Don’t Forget…

Don’t forget to pair these crispy fried ravioli with my homemade Italian Marinara Dipping Sauce – it takes the flavour to the next level!

Crispy Fried Ravioli FAQ

Crispy fried ravioli are a quick and delicious way to impress your guests or treat yourself to a savory snack. Give this recipe a try and don’t forget to share your creations on Instagram! Tag me @ToochsKitchen with your crispy, golden ravioli, and let’s see how they turned out.

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Crispy Fried Ravioli

Course Appetizer, Snack

Cuisine American, Italian

Keyword Appetizers & Antipasto

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Ingredients

• 1 500 g cheese ravioli fresh or frozen
• 1/2 cup flour
• 2 large eggs
• 2 teaspoons water
• Salt and black pepper to taste
• 1 recipe Italian Seasoned Breadcrumbs
• enough canola oil for frying
• Parmesan cheese grated
• 1 recipe Italian Marinara Dipping Sauce

Instructions

• Cook ravioli until al dente (follow directions on the package). Drain and let cool.
  1 500 g cheese ravioli
• Prepare a dredging station by filling the first bowl with flour, the second bowl with the eggs (beaten) with water and a pinch of both salt and black pepper, and the third bowl with the Italian seasoned breadcrumbs.
  1/2 cup flour, 2 large eggs, 2 teaspoons water, Salt and black pepper to taste, 1 recipe Italian Seasoned Breadcrumbs
• Once the ravioli have cooled and dried (use paper towel and pat the pasta to help this along) take each ravioli, dust in the flour bowl, then a quick twirl in the egg mixture, and then using a clean hand – dredge with the breadcrumbs in the third bowl. Place the finished dredged ravioli on a separate plate.
• Once all ravioli have been coated with the breadcrumbs, heat up canola oil in a deep pot to 350°F.
  enough canola oil for frying
• Fry the ravioli in batches (a few at a time), for about 60 to 90 seconds each side or until golden brown.
• Once cooked, using a slotted spoon or metal tongs, remove the ravioli and place on a paper towel lined plate then sprinkle with some grated Parmesan cheese.
  Parmesan cheese
• Eat these warm with my Italian Marinara Dipping Sauce!
  1 recipe Italian Marinara Dipping Sauce

The post Crispy Fried Ravioli appeared first on Tooch’s Kitchen.

Why I Love This Recipe

I love this Italian Marinara Dipping Sauce because it’s a true reflection of simplicity and flavor. The aroma of garlic sizzling in olive oil takes me right back to my childhood, and the rich tomato base creates a perfectly balanced sauce. Plus, it’s incredibly versatile – great for dipping, or as a sauce for pasta or pizza. The best part? It’s homemade, so you know exactly what’s in it, and it always tastes better than store-bought alternatives.

How to Serve Italian Marinara Dipping Sauce

Serve this Italian Marinara Dipping Sauce warm in small bowls for dipping. It pairs wonderfully with mozzarella sticks, garlic bread, fried calamari, or even pizza bites. You can also drizzle it over pasta or use it as a base for pizzas and other Italian dishes.

How to Store Italian Marinara Dipping Sauce

After cooking, let the sauce cool completely. Transfer it to an airtight container and store it in the refrigerator for up to 5 days.

How to Freeze Italian Marinara Dipping Sauce

To freeze, allow the sauce to cool, then portion it into freezer-safe containers or resealable bags. Store for up to 3 months. When ready to use, thaw overnight in the refrigerator and reheat on the stovetop.

Ingredient Tips

• Extra Virgin Olive Oil: This adds a deep, rich flavor to the base of your sauce. For the best taste, use a high-quality olive oil – it really makes a difference!
• Garlic: Fresh garlic cloves give this marinara its signature bold flavor. If you’re a garlic lover, feel free to add an extra clove or two, but be careful not to burn it during cooking as it can turn bitter.
• Crushed Tomatoes: Opt for canned crushed tomatoes with no added herbs or seasonings. This lets you control the flavor of your sauce. San Marzano tomatoes are ideal, as they are naturally sweet and less acidic, but any high-quality crushed tomatoes will work.
• Granulated Garlic: While we use fresh garlic for a strong base flavor, granulated garlic adds another layer of depth. If you don’t have granulated garlic, you can substitute with garlic powder, but the texture will be slightly different.
• Sugar: Just a touch of sugar balances out the acidity of the tomatoes. Depending on the natural sweetness of your tomatoes, you can adjust the sugar to taste or even omit it if you prefer a more savory sauce.
• Dried Oregano: Oregano adds an earthy, slightly peppery flavor. Crumble the flakes in your hand before adding them to the sauce to release more of their oils and boost the flavor.
• Salt and Freshly Ground Pepper: Season to taste at the end. Freshly ground pepper adds a sharp, peppery kick, while the salt enhances all the flavors. Don’t forget to taste and adjust the seasoning as needed once the sauce is fully cooked!

Recipe Variations

• Spicy Marinara: Add red pepper flakes for a kick of heat.
• Herby Marinara: Stir in fresh basil or parsley for a more herbaceous flavor.
• Chunky Marinara: Instead of using crushed tomatoes, use diced tomatoes for a chunkier texture.
• Creamy Marinara: Stir in a splash of heavy cream for a rich, creamy version.

Pro Tips & Tricks

• Use high-quality canned tomatoes for the best flavor. San Marzano tomatoes work great.
• Don’t rush the simmering process. Let the sauce cook low and slow to develop the full flavor.
• If the sauce thickens too much, add water a little at a time to reach your desired consistency.
• Stir the sauce often, especially as it thickens, to prevent burning.

Substitutions

• Substitute fresh garlic with garlic powder if needed, though fresh garlic gives a more authentic flavor.
• Crushed tomatoes can be swapped with diced tomatoes if you prefer a chunkier texture.
• Sugar can be omitted or replaced with a carrot if you want a more natural sweetener.

What Annoys Me Most About Store-Bought Italian Marinara Dipping Sauce

When store-bought marinara sauces lack flavor or are loaded with unnecessary preservatives. With homemade Italian Marinara Dipping Sauce, I know exactly what’s going into my food, and it tastes so much better!

My Favorite Recipes Featuring This Italian Marinara Dipping Sauce

• Crispy Fried Ravioli
• Homemade Mozzarella Sticks

Italian Marinara Dipping Sauce FAQ

I hope you love making this Italian Marinara Dipping Sauce as much as I do. It’s the perfect addition to any Italian meal and an absolute must-have for your favorite appetizers. If you try this recipe, don’t forget to share your creations with me on Instagram and tag @ToochsKitchen. I can’t wait to see how you make this sauce your own!

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Italian Marinara Dipping Sauce

Keyword Basics, International, Italian Cuisine, Sauces, Tomato Sauce

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Ingredients

• 2 Tablespoons extra virgin olive oil
• 2 cloves garlic peeled
• 1-796g can tomatoes crushed
• water as needed
• 1 Tablespoon granulated garlic
• 2 teaspoons sugar
• 1 Tablespoon dried oregano flakes
• Salt and freshly ground Pepper to taste

Instructions

• In a saucepan over medium, heat olive oil on medium heat.
• Add 2 cloves of garlic and cook for 2 minutes. Careful not to burn the garlic.
• Add can of crushed tomatoes.
• Add in granulated garlic, sugar, and dried oregano flakes and stir.
• Bring to a boil then drop to low-medium heat, stirring often. If sauce becomes too thick during cooking, thin out with water, about ¼ cup at a time.
• Cook until oil on top is a dark red colour, approximately 45 to 60 minutes.
• Season with salt and pepper to taste.

Notes

Store the unused amount into smaller, individual zip top bags, label it with “marinara dipping sauce” with the date and take it out when needed.
Defrost in the sink with some warm water and heat up in a small sauce pan

The post Italian Marinara Dipping Sauce appeared first on Tooch’s Kitchen.

What are Homemade Mozzarella Sticks?

Homemade Mozzarella Sticks are a delightful appetizer or snack featuring gooey mozzarella cheese coated in a crispy breadcrumb mixture, then fried to golden perfection. Unlike store-bought versions, making them at home allows you to control the quality of ingredients and enjoy a fresher, more satisfying treat.

Why I Love This Recipe

I love this Homemade Mozzarella Sticks recipe because it combines my passion for cooking with the joy of sharing delicious homemade snacks. The process is simple, yet the result is incredibly satisfying. Plus, you can’t beat the taste of cheese sticks fresh out of the fryer, especially when compared to the often overpriced, store-bought versions.

How to Serve Homemade Mozzarella Sticks

Serve these Homemade Mozzarella Sticks hot and crispy with a side of my favorite Italian Marinara Dipping Sauce or leftover tomato sauce. They’re perfect as an appetizer, snack, or party treat!

How to Store Homemade Mozzarella Sticks

After cooking, allow the mozzarella sticks to cool completely. Store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results to maintain the crispiness.

How to Freeze Homemade Mozzarella Sticks

To freeze, place the uncooked mozzarella sticks on a parchment-lined tray and freeze until solid. Transfer to a freezer-safe bag or container and store for up to 2 months. Fry from frozen, adding an extra 10-15 seconds to the cooking time.

Recipe Variations

• Spicy Mozzarella Sticks: Add a teaspoon of chili powder or cayenne pepper to the breadcrumb mixture for a kick.
• Herb-Infused: Incorporate finely chopped fresh herbs like basil or oregano into the breadcrumb coating for added flavor.
• Cheese Blend: Experiment with different cheeses like cheddar or pepper jack for a unique twist.

Pro Tips & Tricks

• Breadcrumb Coating: For extra crunch, use panko breadcrumbs instead of regular breadcrumbs.
• Frying Oil: Maintain the oil temperature at 365ºF to avoid greasy or soggy mozzarella sticks. Use a thermometer for accuracy.
• Double Coating: The second coating of egg and breadcrumbs ensures a thicker, crunchier crust.

Substitutions

• Cheese: If mozzarella isn’t available, try using cheddar, provolone, or any other melty cheese.
• Breadcrumbs: Swap out for gluten-free breadcrumbs if needed.

What Annoys Me the Most About Homemade Mozzarella Sticks

The biggest hassle is the occasional cheese leakage during frying, which can lead to messy oil splatters. Keep a lid handy to manage any splashes and cook in small batches to reduce the risk.

Don’t Forget About…

Making Homemade Mozzarella Sticks can be a fun activity for kids and a great way to get the whole family involved in cooking. Enjoy the process and the delicious results!

Homemade Mozzarella Sticks FAQ

I hope you enjoy making and devouring these Homemade Mozzarella Sticks as much as I do! They’re a budget-friendly, delicious snack that brings the taste of a restaurant favorite right into your home. Don’t forget to share your creations on Instagram and tag me @ToochsKitchen – I can’t wait to see your cheesy masterpieces!

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Homemade Mozzarella Sticks Recipe

Course Appetizer, Side Dish

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Resting Time 2 hours hours

Total Time 2 hours hours 40 minutes minutes

Ingredients

• 1 -16 oz block mozzarella cheese
• 1 cup breadcrumbs
• 1 Tbsp dried parsley
• 1 Tbsp parmesan cheese, grated
• 2 large eggs
• ¼ tsp salt
• 1 tsp pepper
• enough canola or vegetable oil for frying

Instructions

• Cut Mozzarella into ½ inch thick sticks.
• In a bowl mix breadcrumbs, dried parsley and parmesan cheese.
• In another bowl, beat eggs and add salt and pepper.
• Prepare a tray lined with parchment paper that test that it will fit level in your freezer.
• Take each mozzarella stick and first evenly coat with egg mixture letting the excess drip off.
• Then coat in breadcrumb mixture, shake off the excess and place on a parchment lined tray.
• Repeat with all the mozzarella sticks.
• Once they are all done, repeat the egg mixture then breadcrumbs again for a second coating.
• Line all mozzarella sticks so that they are not touching each other on the parchment and freeze for two hours.
• Heat up oil for frying in a deep fry pan or pot to 365ºF (never fill oil for frying more than half way up the pan you are using) Note: Keep a correct size pot lid nearby in case you need a splash shield.
• Remove cheese sticks from freezer and working in batches, fry for about 30 seconds or until golden brown. Note: oil will splash and sizzle if any of the mozzarella leaks out so do not take your eyes off the frying pan. The second you hear the sizzle, look for the melting cheese stick and remove immediately.
• Serve with my favourite Italian Marinara Dipping Sauce or leftover tomato sauce.

The post Homemade Mozzarella Sticks Recipe appeared first on Tooch’s Kitchen.

Why I love this Banana Bread Recipe

I’ve baked a lot of banana bread in my time, but this one always stood out. My Favourite Banana Bread Recipe is not only simple, but it’s incredibly forgiving. It turns overripe bananas into something magical – sweet, soft, and full of flavor. I love how the kitchen fills with that irresistible banana-caramel aroma while it’s baking. Plus, it’s perfect for breakfast, dessert, or even a snack.

How to Serve Banana Bread

Serve banana bread warm with a pat of salted butter or a drizzle of honey for extra sweetness. It’s also fantastic with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert-style treat. You can enjoy it as a quick snack or pair it with your morning coffee

How to Store Banana Bread

Store this banana bread in an airtight container at room temperature for up to 4 days. For longer storage, keep it in the fridge for up to a week. Ensure the loaf is completely cooled before storing to prevent condensation.

How to Freeze Banana Bread

You can freeze banana bread for up to 3 months. Wrap the loaf tightly in plastic wrap, followed by a layer of aluminum foil, or place slices in a freezer-safe bag. Thaw at room temperature or heat slices in the microwave for a quick treat.

Recipe Variations

• Replace coconut oil with butter for a richer taste.
• Add 1/2 cup of chocolate chips or chopped walnuts for extra texture.
• Substitute whole wheat flour for half the flour to make it heartier.
• Add 1 teaspoon of cinnamon or nutmeg for a spiced version.

Pro Tips & Tricks

• Make sure to melt your coconut oil and let it cool slightly before mixing it in. This prevents the eggs from cooking when combined.
• Use overripe bananas for the best flavor and natural sweetness. I like to mash and store 3 bananas in a small ziplock bag in the freezer for when I want to make this recipe.
• The bananas should be well-mashed but not overly liquefied – this ensures the bread has a nice texture without being too dense.
• Don’t overmix the batter – this can make your bread dense. Mix until just combined.
• If you’re out of eggs, you can use applesauce as a substitute for a moist, egg-free version.
• If you don’t have lemon juice, substitute it with vinegar to activate the baking soda or replace with Buttermilk.
• Sometimes, the top of the banana bread can brown too quickly before the inside is fully cooked. To avoid this, cover the top with aluminum foil halfway through baking to prevent over-browning while ensuring the loaf bakes through evenly.

Substitutions

• Substitute honey or maple syrup for sugar to reduce refined sugars.
• Use coconut oil instead of butter for a dairy-free option.
• If you want to make it gluten-free, use a 1:1 gluten-free flour blend.

Banana Bread FAQ

I hope you love My Favourite Banana Bread Recipe as much as I do! It’s the perfect recipe for cozy mornings, afternoon snacks, or sharing with friends and family. When you make this, don’t forget to snap a photo and share it on Instagram. Tag me @ToochsKitchen – I can’t wait to see your creations!

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My Favourite Banana Bread Recipe

Looking for the perfect banana bread recipe that’s easy, moist, and packed with flavor? My Favourite Banana Bread Recipe is everything you need to turn overripe bananas into a delicious treat.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword Breads, Breakfast & Brunch, Dessert, Homemade vs. Store-bought

Prep Time 15 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 1 loaf

Ingredients

• 2 large eggs
• ⅓ cups 2% milk
• 1 tsp lemon juice
• ½ cup coconut oil melted
• 1 ¼ cup mashed ripe Bananas approximately 3 bananas
• 1 tsp pure vanilla extract
• ¾ cup sugar
• 1 ¾ cup all-purpose flour
• 1 tsp baking soda
• ½ tsp salt

Instructions

• Adjust the oven rack to the lower third position and preheat the oven to 350°F.
• Prepare a mental or glass 9×5-inch loaf pan by cutting a piece of parchment paper to fit the bottom.
• Pour milk into a larger measuring cup and add lemon juice to the milk and let sit for 2 minutes.
• In a large mixing bowl, mashed bananas then the eggs and mix. Add the coconut oil, vanilla and milk mixture from Step 3 to this bowl.
• In a separate bowl combine sugar, flour, baking soda and salt together and mix.
• Slowly add the dry ingredients into the wet and mix only until incorporated and no more.
• Pour into the prepared loaf pan from Step 2 and bake for about 1 hour and 10 minutes or until an inserted toothpick comes out clean.
• Let cool for 30 minutes and turn the pan over to release the bread.
• Once Banana Bread is fully cool, store in an air-tight container.

The post My Favourite Banana Bread Recipe appeared first on Tooch’s Kitchen.

What is Chocolate Chip Cookie Dough and Toffee Dip?

Chocolate Chip Cookie Dough and Toffee Dip is a decadent dessert dip that combines the creamy richness of chocolate chip cookie dough with the crunchy, buttery goodness of toffee bits. This indulgent treat features a smooth blend of cream cheese and butter mixed with chocolate chips and crunchy toffee bits. Perfect for dipping apple slices, pretzels, or graham crackers, this dip is a crowd-pleaser that’s easy to make and ideal for any sweet tooth craving. It also pairs perfectly with my Homemade Baby Bear Honey Graham Cookies! It’s a delightful twist on classic cookie dough that brings both a touch of nostalgia and a burst of modern flavor to your snack time.

Why I Love This Recipe

I absolutely adore this Chocolate Chip Cookie Dough and Toffee Dip because it perfectly captures the essence of indulgence with every bite. The combination of creamy, rich cookie dough and crunchy toffee bits is a match made in dessert heaven that offers a delightful contrast in textures and flavors. What makes this dip even more special is its versatility – whether you’re hosting a gathering or just treating yourself, it’s incredibly easy to whip up and always a hit. Plus, the nostalgia of cookie dough paired with the sweet, buttery crunch of toffee creates a comforting, yet sophisticated treat that never fails to impress. It’s my go-to recipe for when I want to share a little bit of joy and decadence with friends and family.

How to Serve Chocolate Chip Cookie Dough and Toffee Dip

Serve this dip chilled or at room temperature with an assortment of dippers like apple slices, pretzels, graham crackers, or even fresh fruit. For an extra touch, drizzle some extra toffee bits on top before serving.

How to Store Chocolate Chip Cookie Dough and Toffee Dip

Store the dip in an airtight container in the refrigerator for up to 5 days. Be sure it’s well-covered to prevent it from absorbing any odors from the fridge.

How to Freeze Chocolate Chip Cookie Dough and Toffee Dip

You can freeze this dip for up to 3 months. Transfer it to an airtight container or freezer-safe bag, and let it thaw in the refrigerator overnight before serving. Note that the texture might slightly change upon thawing, so give it a good stir before serving.

Recipe Variations

• Nutty Version: Add chopped nuts like pecans or walnuts for an extra crunch.
• Flavor Twist: Incorporate a splash of vanilla or almond extract to enhance the flavor.
• Holiday Theme: Mix in seasonal sprinkles or colored sugar for festive occasions.

Pro Tips & Tricks

• Cream Cheese: The cream cheese must be fully softened before mixing to achieve a smooth dip.
• Toffee Bits: For the best flavor, use high-quality toffee bits. You can also crush them for a finer texture.
• Chilling: Allow the dip to chill for at least 1 hour before serving to let the flavors meld together.

Substitutions

• Cream Cheese: For a lighter version, use Greek yogurt or a dairy-free cream cheese alternative.
• Toffee Bits: Replace with caramel bits or crushed cookies for a different texture.

Chocolate Chip Cookie Dough and Toffee Dip FAQ

I hope you’re as excited to try this recipe as I am to share it with you! This indulgent treat is perfect for any occasion and is sure to delight with its creamy texture and crunchy toffee bits. We’d love to hear how your dip turned out, so drop a comment below with your thoughts and tag me on Instagram @ToochsKitchen. Happy dipping and see you in the kitchen!

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Chocolate Chip Cookie Dough and Toffee Dip

Keyword Appetizers & Antipasto, Cookies, Dessert, Dips & Spreads

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2 3/4 cups of Dip

Ingredients

• 1 8-oz. package cream cheese softened
• 1/2 cup butter softened
• 1 cup powdered sugar
• 2 Tablespoons brown sugar
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cup chocolate chips
• 1/2 cup toffee bits
• 1 recipe Homemade Baby Bear Honey Graham Cookies

Instructions

• In a stand mixer with the paddle attachment, cream together cream cheese and butter until light and fluffy
• Add all remaining ingredients and mix until well combined
• Serve with Honey Baby Bear Graham Cookies or apple slices

The post Chocolate Chip Cookie Dough and Toffee Dip appeared first on Tooch’s Kitchen.