Simply Scratch

Guinness Beef Cottage Pie

Laurie McNamara — Mon, 09 Mar 2026 04:01:13 +0000

Guinness Beef Cottage Pie is a delicious and comforting meal. Tender seared beef and a plethora of vegetables in a savory herb and Guinness gravy is topped with Dubliner mashed potatoes. Serve with Irish brown bread or soda bread (linked below).

Comfort food at its finest.

If you’re wanting to make something other than corned beef and cabbage for St. Patrick’s Day, might I suggest this incredibly comforting Guinness beef cottage pie? This one-pan dream meal consists of browned bottom round roast simmers with carrots, onions, celery and garlic in a rich and flavorful Guinness gravy before being topped with Dubliner mashed potatoes. Once heated through, I like to slip this under the broiler for a few to get the cheesy mashed potatoes golden and crispy.

Serve with a simple salad and bread of your choice.

To Make This Guinness Beef Cottage Pie You Will Need:

mashed potatoes – Use leftover or freshly made mashed potatoes.
olive oil – One that is safe for high temperature cooking or substitute with avocado oil.
bottom round roast – A lean cut of beef that is best for braising or cooking low and slow.
steak seasoning – Use one you like. I prefer Kinder’s.
unsalted butter – Lends fat and flavor or sautéing vegetables.
carrots – Adds color and subtle sweetness.
celery – Lends earthy flavor and subtle texture.
yellow onion – Adds a sweet and subtle onion flavor.
garlic – Adds distinct punchy flavor.
kosher salt – Softens vegetables while sautéing and enhances flavors in this recipe.
tomato paste – Lends complex tomato flavor.
thyme (fresh) – Lends an earthy, slightly minty and lemony flavor.
rosemary (fresh) – Adds a pine-like or woodsy flavor with notes of lemon, pepper and sage.
Guinness stout beer – Adds rich flavor and also helps tenderizer for the beef as it cooks.
beef stock – Use fat-free homemade or high-quality store-bought stock.
tapioca flour (finely ground) – A great gluten-free thickener.
freshly ground black pepper – Adds some subtle bite and flavor.
green peas – No need to thaw, just throw them in and they will thaw and heat through in minutes.
snipped chives or minced parsley – For garnishing before serving (optional).

What Is Dubliner Cheese?

Dubliner is a popular Irish cow’s milk cheese produced in County Cork. It is aged for over 12 months, and is a hard, mature cheese that combines the sharpness of cheddar, the nuttiness of Swiss, and the subtle sweetness of Parmesan. Dubliner has robust flavor and is great for melting.

Sear The Beef:

Preheat your oven to 350°F (or 180°C).

In a 10 to 12-inch deep skillet, add 1½ tablespoons olive oil and heat over medium-high heat.

Meanwhile, add the 2 pounds of diced bottom round roast to a bowl.

Season with 2 tablespoons steak seasoning.

Toss well to coat.

Once the pan and oil are hot, work in batches, searing the seasoned beef for 3 to 4 minutes.

Brown on all sides.

Note: I do my best to sear all sides, but about half way through I’m over it. So just do your best!

Transfer the browned beef to a clean bowl and repeat with the remaining pieces of seasoned roast, adding more oil as needed.

Prep The Veggies:

Meanwhile, dice 1 cup of carrots, 1 cup of yellow onion and 1/2 cup of celery. Mince 4 cloves of garlic, and 1 tablespoon each fresh thyme and rosemary.

Make the Filling:

Once the roast has been seared, reduce heat to medium and add in 1 tablespoons butter.

Next add in the carrot, onion and celery with a pinch of kosher salt. Stir and cook until tender, scraping the browned bits from the bottom of the pan as the vegetables cook.

Once tender, add in 1 tablespoon tomato paste and the minced garlic, thyme and rosemary.

Stir and cook for 2 minutes.

Meanwhile, combine 3/4 cup of beef stock with 1 tablespoon tapioca powder.

Ad the browned beef back into the pan.

Pour in the broth/tapioca mixture.

And then pour in 3/4 cup of Guinness.

Stir well to combine.

Cover and slide onto the middle rack of your preheated oven and cook 1 hour, stirring once halfway through.

Once braised, remove and uncover. Season with kosher salt and freshly ground black pepper to taste.

Add in 3/4 cup of green peas.

Stir once more to combine.

While the filling is braising in the oven, make or reheat mashed potatoes.

How To Make Mashed Potatoes:

Wash 2 pounds russet potatoes, cut into sixths (I left the peel on) and place in a pot. Fill the pot with cold water covering the potatoes by 2 inches. Cover and bring to a boil. Reduce to medium to medium high and cook until fork tender – about 20 to 25 minutes.

Drain the potatoes, leaving them in the pot. Then add in the 1/2 cup unsalted butter, 3/4 cup half & half, 1 teaspoon kosher salt and lots of freshly ground black pepper. Cover and let sit on the stovetop with the burner off for 10 to 15 minutes. Then use a masher to smash the potatoes in with the butter and half & half. Mash until you’ve reached a desired consistency – adding more half & half if needed. Taste and season with more salt and pepper, keeping in mind that the cheese will add additional saltiness.

Once hot, add in 2 ounces of the grated Dubliner cheese and stir well until melted.

Top the beef filling with the mashed potatoes.

Spread evenly so the mashed potatoes touch the sides of the pan. Sprinkle with the remaining dubliner cheese and bake for an additional 20 minutes. For more color, move the pan up to the highest position in your oven and broil for 1 to 2 minutes.

Note: If there are any gaps or holes, the filling will bubble up and spill onto the top of the mashed potatoes – as you can see below, this happened to me. This doesn’t bother me and can happen from time to time.

Once golden, remove and sprinkle with snipped fresh chives or minced parsley.

Scoop into bowls and serve immediately.

Serve with sliced Irish brown bread or soda bread.

Click Here For More St. Patrick’s Day Recipes!

Enjoy! And if you give this Guinness Beef Cottage Pie recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Guinness Beef Cottage Pie

Course Mains & Entrees

Cuisine American, Irish

Keyword beef, Guinness, one pot meal, St. Patrick's Day, St. Patrick's Day Recipe

Prep Time 30

Cook Time 2 5

Total Time 2 35

Servings servings

Calories 538kcal

Author Laurie McNamara

Equipment

Staub Cast Iron 3.5-qt Braiser with Glass Lid - Grenadine

Ingredients

3 tablespoons olive oil plus more as needed
2 pounds bottom round roast cut into bite-size pieces
2 tablespoons steak seasoning I like Kinder's
1 tablespoon butter
1 cup diced carrots
1 cup diced yellow onion
1/2 cup diced celery
4 cloves garlic finely chopped
kosher salt
1 tablespoon tomato paste
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
3/4 cup beef stock
1 tablespoon tapioca flour
3/4 cup Guinness
3/4 cup frozen peas
freshly ground black pepper
snipped chives or minced parsley for serving
3 to 4 cups mashed potatoes recipe within blog post or use leftovers
4 ounces Dubliner cheese

US Customary - Metric

Instructions

Preheat your oven to 350°F (or 180°C).
In a 10 to 12-inch deep skillet, add 1½ tablespoons olive oil and heat over medium-high heat.
Meanwhile, add the diced bottom round roast to a bowl, season with steak seasoning and toss to coat evenly. Once the pan and oil are hot, work in batches, searing the seasoned beef for 3 to 4 minutes a side. Transfer the browned beef to a clean bowl and repeat with the remaining pieces of seasoned roast, adding more oil as needed.
Once the roast has been seared, reduce heat to medium and add in the butter. Next add in the carrot, onion and celery with a pinch of kosher salt. Stir and cook until tender, scraping the browned bits from the bottom of the pan as the vegetables cook. Once tender, add in tomato paste and the minced garlic, thyme and rosemary. Stir and cook for 2 minutes.
Meanwhile, combine beef stock with tapioca powder. Add the browned beef back into the pan. Pour in the broth/tapioca mixture and Guinness. Stir to combine. Cover and slide onto the middle rack of your preheated oven and cook 1 hour and 20 minutes, stirring once halfway through.
Note: While the filling is braising in the oven, make or reheat mashed potatoes and add in 2 ounces of the grated Dubliner cheese and stir well until melted.
Once braised, remove and uncover. Season with kosher salt and freshly ground black pepper to taste and add in the green peas. Top the beef filling with the mashed potatoes. Spread evenly so the mashed potatoes touch the sides of the pan. Sprinkle with the remaining dubliner cheese and bake for an additional 20 minutes. For more color, move the pan up to the highest position in your oven and broil for 1 to 2 minutes.
Once golden, remove and sprinkle with snipped fresh chives or minced parsley, if desired.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition

Baileys Irish Cream French Toast

Laurie McNamara — Fri, 06 Mar 2026 15:46:57 +0000

Baileys Irish Cream French Toast is an incredibly decadent breakfast or brunch. Sliced challah (or brioche) is dipped in a cinnamon, vanilla and Baileys Irish Cream custard. Once griddled, serve topped with salted butter, real maple syrup, whipped cream and a dusting of cocoa powder. This recipe yields about 6 servings.

Baileys isn’t just for coffee.

It’s also great in fudge, a milkshake and also really, really good in french toast. Baileys Irish Cream French toast is a rich and decadent breakfast or brunch dish with notes of vanilla, chocolate and a warm and comforting hint of Irish whiskey. Challah (or brioche) is dipped in a custard consisting of eggs, cinnamon and Baileys. Once griddle, they are served with salted butter, maple syrup, a dollop of whipped cream and dusting of cacao (or cocoa) powder.

Don’t have Baileys? No problem! You can easily make it yourself with my homemade Baileys Irish Cream recipe!

Easy, impressive and majorly delicious.

To Make This Baileys Irish Cream French Toast You Will Need:

eggs – Adds richness and flavor to the custard
pure vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.
dark brown sugar – Lends sweetness and subtle notes of caramel.
cinnamon (ground) – Lends a distinct warm and woodsy flavor.
Baileys Irish Cream Liqueur – Homemade or store-bought.
half and half – Or substitute with whole milk.
challah – Or use brioche.
butter – Used for frying the French toast. Coconut oil can be substituted.

for serving (optional):

salted butter
pure maple syrup
whipped cream
unsweetened cacao powder or cocoa powder

Slice the loaf of bread about 1/2 an inch.

In a shallow bowl, crack in 4 large eggs and measure and add in 1 tablespoon vanilla extract, 1 tablespoon dark brown sugar and a heaping 1/2 teaspoon ground cinnamon.

Whisk well to combine.

Next, pour in 2/3 cup Baileys Irish Cream and 1/3 cup half and half.

Whisk one last time to combine.

Dip a slice of bread into the egg mixture.

Flip and coat the opposite side.

Transfer to a wire rack set into a rimmed baking sheet and repeat with the remaining slices.

Preheat your grilled to around 275 to 300°F.

Lightly butter your griddle with a little butter.

Work in batches, griddling the french toast for 3-4 minutes.

Flip when golden brown and cook for another 3 minutes or until the second side is golden brown.

Serve spread with salted butter, a drizzle of maple syrup and, if desired, a dollop of whipped cream and a dusting of unsweetened cacao powder or cocoa powder.

WHAT TO SERVE WITH FRENCH TOAST:

pork, chicken or turkey bacon
veggie, turkey, regular or maple sausage patties or links.
fresh fruit and/or berries
orange juice, coffee or tea
for brunch, serve with scrambled eggs, fresh fruit, yogurt and hash browns.

HOW LONG WILL FRENCH TOAST LAST IN THE FRIDGE:

Got leftover French toast? Save it and enjoy it later in the week! Store the French toast in an air-tight container or resealable bag/stasher bag (to avoid drying out or absorbing fridge odors) and refrigerate for up to 3 to 5 days!

CAN FRENCH TOAST BE FROZEN?

Absolutely! Flash freeze the French toast first on a rimmed baking sheet for 30 minutes, portion serving amounts into resealable baggies (or stasher bags) and store in the freezer for up to 3 months.

CLICK HERE FOR MORE FRENCH TOAST RECIPES!

Enjoy! And if you give this Baileys Irish Cream French Toast recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Baileys Irish Cream French Toast

Course Breakfast & Brunch

Cuisine American, Irish, Irish-American

Keyword bailey's Irish cream, St. Patrick's Day, St. Patrick's Day Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 432kcal

Author Laurie McNamara

Equipment

Ingredients

4 large eggs
1 tablespoon pure vanilla extract
1 tablespoon dark brown sugar
1/2 teaspoon ground cinnamon
2/3 cup Baileys Irish Cream Liqueur homemade or store bought
1/3 cup half and half or whole milk
16 ounces challah sliced ½-inch thick
3 tablespoons butter for griddling the French toast

FOR SERVING (OPTIONAL):

salted butter
pure maple syrup
whipped cream
unsweetened cacao powder or cocoa powder

US Customary - Metric

Instructions

In a shallow bowl, crack in the eggs and measure and add in the vanilla extract, dark brown sugar and ground cinnamon. Whisk well to combine. Next, pour in the Irish Cream and half and half (or milk). Whisk one last time to combine.
Dip a slice of bread into the egg mixture. Flip and coat the opposite side. Transfer to a wire rack set into a rimmed baking sheet and repeat with the remaining slices.
PREHEAT YOUR GRILLED TO AROUND 275℉ TO 300°F.
And lightly butter your griddle with a little butter.
Work in batches, griddling the french toast for 3-4 minutes. Flip when golden brown and cook for another 3 minutes or until golden brown.
Serve with salted butter, maple syrup and whipped cream and a dusting of cacao powder if desired.

Notes

Note: The nutritional value is for the French toast only and does not include any of the toppings or serving suggestions.

Nutrition

Corned Beef and Cabbage

Laurie McNamara — Thu, 05 Mar 2026 05:00:14 +0000

Corned Beef and Cabbage is classic Irish-American dinner served on St. Patrick’s Day here in the United States. In this post I have a step-by-step post on how best to prepare corned beef brisket with boiled vegetables. This recipe is foolproof and delicious!

It’s that time of year!

I grew up on this American classic. I’m sure most are familiar with this as it’s served in so many American households around St. Patrick’s Day. But just incase you aren’t familiar, corned beef and cabbage is a one pot boiled dinner. Which sounds a bit suspect but in reality is delicious. Corned beef brisket simmers low and slow for hours before carrots, potatoes and cabbage are added to the pot – cooking until fork tender.

Being that we are an Irish-American household, it’s the only dinner I’m allowed to make on St. Patrick’s Day. But be sure to check out my growing collection of Irish and Irish-inspired recipes for St. Patrick’s Day!🍀

Is Corned Beef Irish?

Yes and yet mostly no. I have not read everything there is to learn, however from what I have read, corned beef was produce it in Cork, Ireland hundreds of years ago (Cork was also center of the corned beef trade through the 17th and into the 18th century) but it was made primarily for the British. This was due to Ireland having the cheaper salt tax. Corned beef back then is not the same as we know it today.

It gained popularity here in America because of Irish immigrants moving to urban areas of New York and using meat from the kosher butcher shops of their Jewish neighbors. Which is how us Americans started making it to celebrate St. Patrick’s Day.

Why Is It Called “Corned Beef”?

The term “corned” had something to do with the large size of salt crystals used to cure the meat back then.

Do They Make Corned Beef and Cabbage In Ireland?

The people in Ireland do not cook nor eat corned beef. Pigs were and are still the primary source of meat. Back then, cows were primarily used for their strength and dairy and were only killed for meat if they became too old to work or produce milk.

For the record, some websites state the origin is unknown, while others publications (Smithsonian Magazine and Food and Wine to name a few) are loaded with really interesting information. This is just what I’ve gathered and is a Cliff’s Notes version of what I’ve read. However, if you have time, I encourage you to do a deep-dive into the history of corned beef!

To Make This Corned Beef Brisket with Boiled Vegetables You Will Need:

corned beef brisket – Look for one without a thick fat cap.
seasoning packet (included with the beef brisket) – Corned beef is pretty much already seasoned so this is more for seasoning the water.
garlic – Adds subtle flavor to the water that the vegetables will be cooking in.
green cabbage – I try to find a small to medium size head. Too big of one makes it hard to fit in one pot.
baby red skinned potatoes – Or quarter medium sized potatoes.
carrots – Adds a pop of color and earthy sweetness to the final dish.
yellow onion – Adds a sweet and subtle onion flavor to the recipe.
salted butter – Used for serving
kosher salt – Enhances the flavors of this dish. Used for serving
freshly ground black pepper – Adds some subtle bite and flavor. Used for serving.
coarse ground mustard – Or mustard of choice, for serving (optional)
Irish soda bread or Irish brown bread– For serving. (optional)

Pickling spice:

You can either make your own pickling spice or use the one that comes with the beef brisket. I have a friend that uses the packaged spices and then adds her own as well. In my opinion, the corned beef is already seasoned so the spices included is for seasoning the vegetable while they cook. So do what you feel like – you can’t go wrong!

Rinse your corned beef brisket under lukewarm water and pat dry with paper towel. I do this to rinse off excess brine which I feel makes the corned beef extra salty. Doing this will not remove any of the flavor of the corned beef, the flavors of the brine are already throughout the brisket.

Next place the beef brisket in a large heavy stock pot with 2 cloves smashed garlic and pickling spice packet. Cover with at least 12 cups of water or until the brisket is submerged under water.

Cover with a lid and bring to a near boil. I wait for the lid to start to ever so gently rattle. Then reduce to low/medium-low, and simmer with the lid askew for approximately 50 minutes per pound. So for a 4 pound corned beef, this would take roughly 3-1/2 hours.

Note: I usually check on it 1/3 of the way and add more water and turn the corned beef.

3 hours later…

With about 4o minutes left on my timer, I quickly prep the potatoes. Quickly scrub and if your potatoes are on the large side, you can cut them in half. Peel and cut your carrots in to 1 to 1-1/2 inch pieces.

Cut a small head of cabbage in to 8 wedges, leaving a portion of the core intact.

Once the corned beef has finished cooking it will be much smaller in size and not the most attractive shade.

Add in the onions, carrots and potatoes. Place the wedges of cabbage on top, cover and cook for 30 to 40 minutes or until tender.

Note: Alternatively, you can also remove the corn beef, transfer it to a carving/cutting board and cover tightly with foil in order to make room for the vegetables.

The vegetables are done when a fork glides through easily.

Believe it or not there is a correct and an incorrect way to cut corned beef. Find the grain of the meat and cut against it. For example, as you see in the photos the meat grain runs somewhat of a diagonal. You want to slice going in the opposite direction to create slices. Otherwise it will just shred.

Serve slices of tender corned beef with the boiled vegetables. I like to top the potatoes, carrots and cabbage with butter, salt and pepper and maybe a little parsley. And I also like to dip my corned beef into a grainy mustard.

Finish this whole meal off with slices of Irish soda bread and enjoy!

Happy St. Patrick’s Day!

Enjoy! And if you give this Corned Beef and Cabbage recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Corned Beef and Cabbage (Irish Boiled Dinner)

Corned Beef and Cabbage is a classic Irish-American dinner served on St. Patrick's Day here in the United States. In this post I have a step-by-step post on how best to prepare corned beef brisket with boiled vegetables. This recipe is foolproof and delicious!

Course Mains & Entrees

Cuisine American, Irish

Keyword boiled dinner, cabbage, cotned beef, how to, potatoes, St. Patrick's Day

Prep Time 5

Cook Time 2

Additional Time 1

Total Time 3 5

Servings servings

Calories 552kcal

Author Laurie McNamara

Equipment

All-Clad 4506 Stainless Steel Tri-Ply Bonded Dishwasher Safe Stockpot with Lid / Cookware, 6-Quart, Silver

Ingredients

4 pounds corned beef brisket
2 cloves garlic smashed and peeled
seasoning packet included with the corned beef brisket
1½ pounds baby red skinned potatoes halved if large
4 large carrots peeled and cut into 1-inch pieces
1 yellow onion halved and sliced vertically
1 small head cabbage cut into wedges with the root intact

US Customary - Metric

Instructions

Rinse your corned beef well and pat dry with paper towel.
Place the brisket in a large stock pot with smashed garlic, pickling seasoning and cover with at least 12 cups of water, leaving a few inches at the top of the pot. Cover and bring to a near boil. Then reduce to a simmer and cook for 50 minute per pound. ( 4 pound brisket will take approximately 3½ hours)
Note: I usually check on it 1/3 of the way and add more water and turn the corned beef.
When 30 minutes are remaining; add potatoes, carrots, onions and cover with the wedges of cabbage. The vegetables are done when a fork glides through easily.
Note: You can also remove the corn beef, transfer it to a carving/cutting board and cover tightly with foil in order to make room for the vegetables.
Once the corned beef is cooked, remove and transfer to a carving board. Slice the corned beef against the grain.
Serve the boiled vegetables with butter, salt and pepper, and I love to dip my corned beef in mustard.

Notes

Nutrition

This recipe was originally posted on March 12th, 2011 and has been updated with clear and concise instructions, new photography and helpful information.

Amaretto Ginger Cocktail

Laurie McNamara — Fri, 27 Feb 2026 05:01:35 +0000

An Amaretto Ginger Cocktail is a simple adult beverage consisting of amaretto liquor and ginger ale. Serve this cocktail over ice and top with a maraschino cherry. Yields 1 cocktail but can easily be doubled or tripled to serve more.

Looking for a simple cocktail to sip? I’ve got you.

Recently we were out with friends and my longtime friend, Melissa ordered this very drink and I immediately regretted the beer I had ordered. She graciously gave me a sip and afterwards, I ordered my own. And I’ve been making them at home ever since.

It’s the perfect cocktail to sip while reading a book or watching your favorite show or movie. I love the combination of the almond-y flavor with the ginger and the hint of cherry as well as the simplicity of this drink.

Enjoy! And as always, please drink responsibly.

To Make This Amaretto Ginger Cocktail You Will Need:

ice – To keep the cocktail cold.
amaretto – An almond flavored liqueur. I like Disaronno.
ginger ale – Vernors is preferred.
maraschino cherries – Adds subtle flavor that compliments the amaretto.

Fill a rocks glass with ice.

Pour in 1½ ounces of amaretto over top.

Then fill the glass with Vernors.

This adult beverage is great as is…

…but way better when topped with a maraschino cherry!

This cocktail is deliciously refreshing and so simple.

Click Here For More Cocktail Recipes!

Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Amaretto Sour Cocktail

Course Drinks & Adult Beverages

Cuisine American

Keyword adult beverage, amaretto, cocktail, ginger ale

Prep Time 5

Total Time 5

Servings serving

Calories 197kcal

Author Laurie McNamara

Ingredients

ice
1½ ounces amaretto liqueur
6 ounces ginger ale I like Vernors
1 maraschino cherry

US Customary - Metric

Instructions

Fill a rocks glass with ice, pour in amaretto and top off with ginger ale (Vernors).

Notes

Nutrition

Parmesan Truffle Fries

Laurie McNamara — Wed, 25 Feb 2026 16:40:02 +0000

Parmesan Truffle Fries are so simple and full of flavor. Crispy baked French fries are tossed with white truffle oil and topped with freshly grated parmesan cheese, balsamic glaze and minced fresh parsley. The perfect appetizer or side dish. This recipe yields 8 servings.

If truffle fries on a menu, I will indeed order them.

But a girl needs to be able to make them at home too! Since the few restaurants we typically order these fries from make them differently, I decided to take what I liked about both and combine them. So here are the details; crispy baked French fries are tossed in earthy and fragrant white truffle oil, sprinkled with lots of freshly grated parmesan cheese, drizzled with balsamic glaze and sprinkled with minced fresh parsley. It’s really just that simple.

The balsamic glaze adds a touch of sweetness which works really well with the earthy truffle oil and the salty parmesan cheese.

This recipe will serve 8 but you could definitely make a meal out of these – no shame here!

To Make These Parmesan Truffle Fries You Will Need:

French fries – Use homemade or store- bought. We like shoestring or “fast food” style fries best for this recipe.
white truffle oil – Lends pungent, earthy and slightly nutty flavor.
flaky salt – Enhances the flavors of this recipe.
parmesan cheese (freshly grated) – Gives additional nutty flavor, richness and some saltiness.
balsamic glaze – Use homemade or store-bought.
parsley – Adds a pop of color and herbaceous flavor.

Make The French Fries:

You can use frozen fries or make your own. If using store-bought, preheat oven to package directions. Divide 1 bag among two large sheet pans that are lined with parchment and sprayed with olive oil spray. Bake for 20 minutes, rotating the pans halfway through.

Once the fries are crisp, remove from oven, add to a bowl (or combine on one of the sheet pans) and drizzle with white truffle oil – about 2 teaspoons.

Gently toss to coat.

Transfer to a serving dish and sprinkle with flaky salt.

Top with freshly grated parmesan cheese. Again, I eye ball it, but it’s about 1/2 cup.

And drizzle with roughly 2 tablespoons of balsamic glaze.

Lastly, sprinkle with minced fresh parsley.

Serve as an appetizer or for a side to burgers, wraps or anything, really.

And then watch them disappear!

These fries are best enjoyed immediately after being made.

Enjoy! And if you give this Parmesan Truffle Fries recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Parmesan Truffle Fries

Course Appetizers & Snacks, Side Dishes

Cuisine American

Keyword French fries, potato, vegetarian, white truffle

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 300kcal

Author Laurie McNamara

Equipment

Ingredients

28 ounces French fries we like "fast food style" or homemade (linked below)
2 teaspoons truffle oil more or less to taste
2 pinches flaky salt or to taste
1/2 cup freshly grated parmesan cheese more or less to taste
2 tablespoons balsamic glaze more or less to taste
1 tablespoon finely chopped parsley

US Customary - Metric

Instructions

You can use frozen fries or make your own. If using store-bought, preheat oven to package directions. Divide 1 bag among two large sheet pans that are lined with parchment and sprayed with olive oil spray. Lightly spray the top of the fries and bake for 20 minutes, rotating the pans halfway through.
Once the fries are crisp, remove from oven, add to a bowl and drizzle with white truffle oil. Gently toss to coat. Transfer to a serving dish and sprinkle with flaky salt and freshly grated parmesan cheese. Drizzle with a desired amount of balsamic glaze and top with parsely.

Notes

Nutrition

Baked Ham and Cheese Croissant Sandwiches

Laurie McNamara — Mon, 23 Feb 2026 20:16:03 +0000

These Baked Ham and Cheese Croissant Sandwiches are easy, delicious and perfect for serving a small crowd or for meal prep! Buttery flaky croissants are brushed with a honey dijon mayo, then filled with thinly sliced deli ham, baby swiss and provolone cheese before being baked until melty and golden brown with crispy edges. This recipe yields 12 sandwiches but can easily be halved to serve less.

This is proof that the most simple thing is usually delicious.

Buttery and flakey croissants, slathered with a honey dijon mayo topped with thinly slice ham, provolone and Swiss cheese, baked until warm, gooey, crisp and golden brown. Perfect for serving a crowd or gathering or meal prepping for the week – I would halve the recipe for meal prep. And these could be lunch, served with veggies and chips or pretzels. OR it could be breakfast! Either way they are quick and easy, simple and delicious.

I think you’re going to love these ham and cheese croissants!

To Make These Baked Ham and Cheese Croissant Sandwiches You Will Need:

mayonnaise – Lends moisture and creaminess.
dijon mustard – Adds sharp and tangy flavor.
honey – Gives a touch of sweetness.
croissants – I recommend using large all-butter croissants for this recipe.
freshly ground black pepper – This will add some subtle bite and flavor.
thinly-sliced deli ham – Use one you prefer. I like using Boar’s Head Tavern Ham.
baby swiss cheese – Lends buttery and slightly nutty flavor.
provolone cheese – Mild, buttery and slightly sweet flavor that works well with ham and Swiss.
egg white – For brushing on croissant tops. This will help crisp up and deepen the color of the croissants when baked.
poppy seeds – Or substitute with everything but the bagel seasoning.
snipped fresh chives – For serving. (optional)

Preheat your oven to 375°F (or 190°C).

Lightly spray two 9×13 pans or a 9×13 and an 8×11 with olive oil baking spray. Alternatively, you could spray a nonstick rimmed baking sheet as well.

In a bowl, measure in 1/2 cup mayo, 3 tablespoons dijon and 1 tablespoon honey.

Mix well until combined.

Slice each croissant in half horizontally. Lightly spread each cut side with a little of the honey dijon mayo and then season with freshly ground black pepper.

On the bottom half, layer a slice of provolone, 2 to 3 slices of thinly sliced ham and top with a slice of baby Swiss cheese. Replace the top and set the sandwich into one of the prepared pans and repeat with the remaining sandwiches.

In a small bowl or cup, combine 1 egg white with a generous splash of water.

Use a pastry brush to brush the tops of each sandwich with the egg white mixture. This will give the sandwiches a crispier top and glossy look.

Once all of the Lastly, sprinkle with 1 teaspoon of poppy seeds.

Bake on the middle rack for 10 to 12 minutes.

Or until the ham has heated through, the cheese is melty and the tops and edges of the croissants are golden and crisp.

If desired, sprinkle with snipped fresh chives for a pop of color and subtle onion flavor.

Serve immediately.

How To Store Baked Ham and Cheese Croissant Sandwiches:

Once completely cool, individually wrap each sandwich in plastic wrap or individual resealable baggies and refrigerate until ready to eat.

How To Reheat Baked Ham and Cheese Croissant Sandwiches:

Unwrap the sandwiches from the plastic wrap or resealable baggies. Wrap in paper towel and microwave for 35 to 45 seconds OR until heated through.

Enjoy! And if you give this Baked Ham and Cheese Croissant Sandwiches recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Baked Ham and Cheese Croissant Sandwiches

This recipe yields 12 sandwiches but can easily be halved to serve less.

Course Breakfast & Brunch, Mains & Entrees

Cuisine American

Keyword Easter, party sandwiches, sandwiches

Prep Time 15

Cook Time 12

Total Time 27

Servings servings

Calories 648kcal

Author Laurie McNamara

Equipment

REVOL SET03BC001 Set of 3 Rectangular Baking Dishes, As Written in Product Description, White

Ingredients

olive oil spray
1/2 cup mayonnaise
3 tablespoons dijon mustard
1 tablespoon honey
12 large croissants halved horizontally
freshly ground black pepper
2 pounds thinly sliced deli ham about 3 slices per sandwich
12 slices provolone cheese
12 slices baby Swiss cheese
1 egg white
2 teaspoons poppy seeds
snipped fresh chives for garnish (optional)

US Customary - Metric

Instructions

PREHEAT YOUR OVEN TO 375°F (OR 190°C).
Lightly spray 2 9×13 (or one 9×13 and a 8×11). Alternatively, you could spray a large nonstick rimmed baking sheet as well.
In a bowl, measure and add mayo, dijon and honey. Mix well until combined. Slice each croissant in half horizontally. Lightly spread each cut side with a little of the honey dijon mayo and then season with freshly ground black pepper.
On the bottom half, layer a slice of provolone, 2 to 3 slices of thinly sliced ham and top with a slice of baby Swiss cheese. Replace the top and set the sandwich into one of the prepared pans and repeat with the remaining sandwiches.
In a small bowl or cup, add the egg white with a generous splash of water and stir/beat to combine. Brush the tops of each sandwich with the egg white mixture. This will give the sandwiches a crispier top and glossy look. Lastly, sprinkle with some poppy seeds.
Bake on the middle rack for 10 to 12 minutes or until the ham is heated through and cheese has melted.
Sprinkle with snipped chives before serving (optional)

Notes

Nutrition

Pineapple Carrot Coconut Cake

Laurie McNamara — Fri, 20 Feb 2026 05:00:00 +0000

Pineapple Carrot Coconut Cake is a decadently moist and flavorful cake loaded with crushed pineapple, carrot and coconut, spiced with cinnamon, ginger and nutmeg and a drizzled with a lemony pineapple and mace glaze. Yields one (10-cup) bundt or 10 servings.

I love vintage recipes.

This particular one was found when sorting through old recipe tins. I was gifted two recipe tins from my mother-in-law that once belonged to her grandmother Leone. While going through them, I found an old news clipping for Hawaiian Pineapple Carrot Cake and was instantly intrigued. I love making old recipes and only wished the clipping had the news paper title and date listed. But besides the orange-brown discoloration of the aged paper, the opening line was a huge clue that it was indeed vintage. The article starts with “Nearly everyone has made a salad of carrots, golden canned Hawaiian pineapple and flaked coconut.” I laughed out loud, because I’m pretty positive that no one I know has made such a salad – but it does sounds interesting.

I gave this recipe a test run and the cake was incredibly moist and not too overly sweet. However, the lemon mace frosting(?) included in the clipping was an utter flop. After mixing the listed ingredients, it started to separate and looked curdled (how could they publish this?) so I decided to make a simple and fool-proof pineapple icing while still incorporating the mace, lemon zest and making use of the reserved pineapple juice.

The end result was amazing. The texture was spot on and the combination of spices, fruit and icing was perfection.

To Make this Pineapple Coconut Carrot Cake You Will Need:

for the cake:

non-stick baking spray with flour – Thee best way to ensure your cake comes out of the bundt pan whole.
crushed pineapple – Place in a mesh sieve set over a bowl to drain well. Reserve the juices for the icing.
unbleached all-purpose flour – The base for the cake batter.
baking powder – Will create lightness in the batter, which makes it rise.
baking soda – Creates a gas while baking which helps the cake rise.
fine salt – Use either sea salt or pink himalayan.
cinnamon (ground) – Lends a distinct warm and woodsy flavor.
ginger (ground) – Gives a pungent, spicy and sweet flavor.
nutmeg (ground) – Warm, aromatic with subtle hints of clove.
unsalted butter – Adds moisture, richness and flavor.
granulated sugar (white) – For sweetening and flavor.
eggs (room temperature) – Set out 30 minutes before using or let sit in a bowl of lukewarm water.
vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.
grated carrots – Will give the cake a touch of sweetness and a pop of color.
sweetened flaked coconut – Lends subtle texture and coconut flavor.
icing ingredients – Listed below the step-by-step cake tutorial.

for the icing:

powdered sugar – For sweetness and thinking the icing. Sifting in a fine mesh strainer will reduce the chance of lumps.
mace (ground) – A similar flavor to nutmeg with notes of cinnamon and black pepper.
lemon zest – Adds bright citrusy flavor.
pineapple juice – Adds subtle tangy pineapple flavor and will thin the icing.

Preheat your oven to 350° and prepare your 10-cup bundt pan.

I highly recommend a baking spray that contains flour. However you can also use a pastry brush and melted butter, butter generously but do not allow any butter to pool in the bottom of the pan. Add a spoonful of flour and tap it to coat the entire inside. Tap out any excess flour.

Empty a 20 ounce can of crushed pineapple and drain well. I place it in a mesh sieve over a bowl and use a spatula to press out the liquids. Be sure to reserve some of the liquids to make the icing.

In a medium bowl add 2-1/2 cups unbleached all-purpose flour, 1 teaspoons of baking powder, 1 teaspoon baking soda, 1 teaspoon fine salt, 1 teaspoons ground cinnamon, 3/4 teaspoon ground ginger and 1/2 teaspoon grated fresh nutmeg.

Sift and set aside.

In a large bowl add 3/4 cup melted (cooled) unsalted butter, 1-1/4 cups sugar, 3 large eggs and 1 teaspoon vanilla extract. If the butter is hot, you risk scrambling the eggs.

Whisk thoroughly until combined.

Next, pour the wet ingredients into the bowl with the dry.

Use a rubber spatula to mix until just about incorporated.

Now add all 2 cups grated carrot, the drained pineapple and 1 cup sweetened shredded coconut.

Can you Use Unsweetened Coconut In Cakes?

Technically yes, however sweetened coconut has more moisture while unsweetened tends to be on the dry side, thus making sweetened coconut to bake better in cakes than dry.

Mix just until combined. Scrape the sides and bottom of the bowl to insure all ingredients are mixed well.

Spoon the batter into the prepared bundt pan and firmly tap it on the counter to settle the batter. Bake on the middle rack (lower third for small ovens) for 45 to 50 minutes or until a tester comes out clean after inserted.

Once baked, allow the cake to sit in the pan for 10 minutes before donning oven mitts and carefully inverting it on to a wire rack, plate or cake pan.

Carefully lift off the bundt pan and allow the cake to cool completely before icing.

Once the cake has cooled, gather your ingredients to make the icing.

Into a medium bowl, sift 1-1/2 cups powdered sugar with 1/4 teaspoon ground mace.

What Is Mace?

Mace is orangey-brown in color and is the outer lacy cover of nutmeg seed that has been dried and ground.

Add in 1 teaspoon lemon zest.

Then add a little of the reserved pineapple juice at a time.

Until you’re reached a desired consistency – it shouldn’t be too thick (paste) or too thin (glaze) however it should come off your spatula or whisk in ribbons.

Pour the. lemony pineapple mace icing over the crown of the cooled cake.

Such a stunning cake! And if you want the entire cake to be glazed, consider making 1 plus a 1/2 recipe.

Slice and serve.

This cake is super moist and goes great with a steaming cup of coffee or tea.

We all love this cake and you will too! My husband doesn’t really care much for carrots, pineapple or coconut, but he loved this cake. He even made sure that I put that in this post.

And the crackly icing is bright and the perfect touch of sweetness.

Enjoy! And if you give this Pineapple Carrot Coconut Cake recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Pineapple Carrot Coconut Cake

A decadently moist and flavorful cake loaded with crushed pineapple, carrot and coconut, spiced with cinnamon, ginger and nutmeg and a drizzled with a lemony pineapple and mace glaze.

Course Dessert

Cuisine American

Keyword baking, bundt cake, cake, carrot cake, pineapple cake

Prep Time 35

Cook Time 50

Total Time 2 25

Servings servings

Calories 518kcal

Author Laurie McNamara

Equipment

Nordic Ware Elegant Bundt Pan

Ingredients

FOR THE CAKE:

20 ounces crushed pineapple drained well - reserve liquids
2½ cups unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon fine salt sea salt or pink himalayan
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3/4 cup unsalted butter melted and cooled slightly
1¼ cups granulated sugar
3 large eggs at room temperature
1 teaspoon vanilla extract
2 cups carrot grated
1 cup sweetened shredded coconut

FOR THE ICING:

1½ cups powdered sugar sifted
1/4 teaspoon ground mace
1 teaspoon lemon zest
2 tablespoons pineapple juice reserved from making the cake

US Customary - Metric

Instructions

MAKE THE CAKE:

Preheat your oven to 350℉ (or 180℃) and grease a 10-cup bundt with nonstick baking spray with flour.
OR
Use brush inside with butter using a pastry brush (don't allow any butter to pool in the bottom of the pan), sprinkle in flour and tap to coat the entire inside. Discarding any excess flour. Set aside.
Add crushed pineapple to a mesh sieve set over a bowl to catch the liquids. Drain well, pressing to extract as much liquids as possible.
Reserve the liquids for making the glaze.
Meanwhile, in a large bowl, sift flour with baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
In a separate bowl, add (cooled) melted butter, sugar, vanilla and eggs. Whisk well until thoroughly combined.
Pour wet ingredients into the dry and stir until just about incorporated. Add carrot, coconut and (well drained) pineapple. Finish stirring until combined.
Spoon cake batter to prepared bundt pan and bake on the middle rack of your preheated oven for 45 to 50 minutes or until when a tester is inserted and comes out with only a few crumbs attached.
I have a small wall oven and bake this cake in the lower third of my oven.
Allow to cool 10 minutes in the pan before wearing oven mitts and inverting onto a wire rack or plate. The cake pan should lift off easily. Allow the cake to cool completely.
Once the cake has cooled, transfer the cake to a serving dish or cake stand, if not already. Prepare the icing.

MAKE THE ICING:

In a medium mixing bowl, sift the powdered sugar and mace. Add in the lemon zest and gradually add in little splashes of pineapple juice until desired consistency. It should fall off your whis/spatula in ribbons.
Pour over the crown of the cooled cake.

Notes

Nutrition

This recipe was originally posted on August 26th, 2022 and has been updated with clear and concise instructions, new photography and helpful information.

Easy One Pan Baked Dumplings

Laurie McNamara — Wed, 18 Feb 2026 16:40:07 +0000

Easy One Pan Baked Dumplings is my take on the viral Trader Joe’s recipe. Potstickers (or dumplings) are baked in a creamy ginger and garlic infused Thai curry and coconut sauce and served with rice of your choice. Yields 4 servings.

Looking for a Quick and Easy Dinner? This is it.

After seeing the viral Trader Joe’s baked dumplings on my Pinterest feed for that past few months, I decided to give it a try. After looking at the ingredients, I realized I would have to make this a little more from scratch since the closest TJ’s is a 45 minute drive away. In this recipe, potstickers or dumplings are covered in an incredible homemade, creamy coconut sauce infused with thai red curry paste, garlic, ginger and toasted sesame oil and baked until tender. It’s really just that simple!

Serve with rice of your choice (white, brown, cauliflower, protein packed or a cauliflower sticky rice blend ) and serve alongside steamed or roasted broccoli.

Prepare to fall in love.

To Make These One Pan Baked Dumplings You Will Need:

thai red curry paste – A flavorful red paste usually consisting of dried chiles, garlic and lemongrass – to name a few.
light brown sugar – Lends subtle sweetness and balances flavors.
garlic paste – I use store bought pre-grated garlic paste which helps make this recipe come together faster.
ginger paste – I use store bought pre-grated ginger paste which helps make this recipe come together faster.
low-sodium soy sauce – Or substitute with low-sodium tamari if gluten free.
toasted sesame oil – Gives this dish a toasty warm flavor.
rice wine vinegar – Adds delicious tang.
full fat coconut milk (canned) – Lends flavor and creaminess.
pot stickers or dumplings (frozen) – Use vegetable, chicken or pork.

for serving (optional):

sliced green onions
chili garlic crunch
toasted sesame seeds
rice
steamed or roasted broccoli

Preheat your oven to 375℉ (or 190℃).

Grab a large 9×13 ceramic or porcelain baking dish and set nearby.

Make The Sauce:

In a bowl, measure and add 3 tablespoons of red curry paste, 2 tablespoons light brown sugar and 2 teaspoons each of garlic and ginger paste.

Next, measure and add 3 tablespoons of low-sodium soy sauce, 2 tablespoons toasted sesame oil and 1 tablespoon rice vinegar.

Whisk to combine.

Pour in 1 (15 ounce) can of unsweetened coconut milk. For what it’s worth, I really love the brand Native Forrest.

Whisk one last time to incorporate.

Arrange 20 potstickers or dumplings into the baking dish.

Pour the coconut red curry sauce over top. Try your best to cover each dumpling.

Cover tightly with foil and bake on the middle rack of your preheated oven for 20 minutes.

Then remove the foil and bake for an additional 10 minutes more. The sauce should be thick and bubbling. I wish you could smell this!

Serve drizzled with chili garlic crunch, sliced green onions and toasted sesame seeds.

I probably could eat the entire pan myself.

I like to serve these thai curry coconut dumplings along with cooked jasmine rice and roasted or steamed broccoli. But you could do baby bok choy too.

These baked dumplings are also delicious with a squeeze of lime juice over top as well!

And leftovers reheat beautifully the next day.

Enjoy! And if you give this One Pan Baked Dumplings recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

One Pan Baked Dumplings

Easy One Pan Baked Dumplings is my take on the viral Trader Joe's recipe. Potstickers (or dumplings) are baked in a creamy ginger and garlic infused Thai curry and coconut sauce and served with rice of your choice.

Course Mains & Entrees

Cuisine Asian

Keyword asian, easy dinner, one pan

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 332kcal

Author Laurie McNamara

Equipment

REVOL SET03BC001 Set of 3 Rectangular Baking Dishes

Ingredients

3 tablespoons thai red curry paste
2 tablespoons light brown sugar
2 teaspoons garlic paste
2 teaspoons ginger paste
3 tablespoons low-sodium soy sauce or low-sodium tamari
2 tablespoons toasted sesame oil
1 tablespoon rice vinegar
15 ounces full fat coconut milk
20 potstickers or dumplings

FOR SERVING (OPTIONAL):

cooked rice of choice
steamed or [10-minute roasted broccoli]
chopped cilantro
sliced green onions
chili garlic crunch
toasted sesame seeds

US Customary - Metric

Instructions

Preheat your oven to 375℉ (or 190℃).
Grab a large 9×13 ceramic baking dish and set nearby.

MAKE THE SAUCE:

In a bowl or liquid measuring cup, measure and add thai red curry paste, light brown sugar, garlic and ginger paste, low-sodium soy sauce, toasted sesame oil and rice vinegar. Whisk well to combine. Add in the coconut milk and whisk again to incorporate.
Arrange the potstickers or dumplings into the baking dish. Pour the coconut red curry sauce over top. Cover tightly with foil and bake on the middle rack of your preheated oven for 20 minutes. Then uncover and bake for 10 minutes more.
Drizzle with chili garlic crunch, and top with sliced green onions and toasted sesame seeds. Serve with rice and broccoli.

Notes

Note: Nutritional information is for the baked dumplings and does not include any sides or toppings.

Nutrition

Spicy Garlic Sesame Noodles

Laurie McNamara — Mon, 16 Feb 2026 05:00:00 +0000

These Spicy Garlic Sesame Noodles so simple yet delicious! Cooked lo mein noodles are tossed with a quick and easy spicy garlic sesame sauce and topped with green onions, chili crisp (if desired) and toasted sesame seeds. Yields 4 servings.

Looking for a quick, easy and spicy noodle dish? Look no further.

Cooked lo mein noodles are tossed in a super simple sauce consisting of low-sodium soy sauce, toasted sesame oil, tahini and sambal oelek. Served topped with chili garlic crisp (for extra heat and texture), sliced green onions and toasted sesame seeds.

I love a good noodle recipe.

To Make These Spicy Garlic Sesame Noodles You will Need:

lo mein noodles – Or substitute with dried ramen or thin spaghetti noodles.
vegetable bouillon – Gives the sauce some depth of flavor.
light brown sugar – Lends sweetness and balances the saltiness.
hot water – Helps to dissolve the sugar and bouillon.
low-sodium soy sauce – Or substitute with low-sodium tamari if gluten free.
toasted sesame oil – Gives this dressing a toasty warm flavor.
tahini – Lends creaminess and subtle nutty flavor.
sambal oelek – A spicy chili garlic paste that adds delicious heat. Can be found in most major grocery stores.
rice vinegar – Adds delicious tang.
oil – I use one that’s specifically for high temperature cooking.
garlic paste – I use store bought pre-grated garlic paste which helps make this recipe come together faster.
ginger paste – I use store bought pre-grated ginger paste which helps make this recipe come together faster.

for serving (optional):

chili garlic crunch
green onions
toasted sesame seeds

What Type of Noodles are Best For This Recipe?

When making this noodles dish, I prefer to use lo mein noodles. However ramen, thin spaghetti or thin rice noodles would also work. Just be sure to read the cooking instructions and adjust the timing for this recipe.

Bring a large pot of water to a boil.

Prepare The Sauce:

In a 2-cup liquid measuring cup, measure and add 1 tablespoon light brown sugar and 1 teaspoon vegetable bouillon and then pour in 2 tablespoons very hot water.

Then whisk well to dissolve.

To that, measure and add 1/3 low-sodium soy sauce, 2 tablespoons each toasted sesame oil and tahini, 1 tablespoon sambal oelek and 1½ tablespoons rice vinegar.

Whisk well to combine and set off to the side.

In a large skillet or wok, measure and add 2 teaspoon olive oil, 1 tablespoon garlic paste and 1 teaspoon ginger paste and heat over medium.

Once sizzling, stir and cook for 1 minute.

Add the dried noodles to the boiling water and cook according to the package directions. Most lo mein noodles take about 3 to 4 minutes.

Give the sauce a quick stir before pouring it into the pan with the ginger and garlic. Stir and simmer for 4 minutes, then remove off of the heat.

Once the noodles are cooked, drain and add to the sauce.

Toss well to coat the noodles.

Transfer the saucy noodles to a serving dish, or individual bowls, and drizzle with chili garlic crunch, a sprinkle of green onions and toasted sesame seeds.

A meatless main! Or you can bulk it up by adding a protein of your choice like, cooked shrimp, chicken or tofu.

Enjoy! And if you give this Spicy Garlic Sesame Noodle recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Spicy Coconut Sesame Noodles

Course Side Dishes

Cuisine Asian

Keyword coconut oil, garlic, green onion, noodle, red pepper flakes, sesame oil, soy sauce

Prep Time 15

Cook Time 5

Total Time 20

Servings servings

Calories 400kcal

Author Laurie McNamara

Equipment

Ingredients

1 tablespoon light brown sugar
1 teaspoon vegetable bouillon paste
2 tablespoons hot water
1/3 cup low-sodium soy sauce or low-sodium tamari
2 tablespoons toasted sesame oil
2 tablespoons tahini
1½ tablespoons rice wine vinegar
1 tablespoon sambal oelek
2 teaspoons olive oil
1 tablespoon garlic paste smashed and minced
1 teaspoon ginger paste
10 ounces lo mein egg noodles

FOR SERVING (OPTIONAL):

chili garlic crunch to taste
3 green onions light and dark green parts sliced
toasted sesame seeds

US Customary - Metric

Instructions

Bring a large pot of water to a boil.
Meanwhile make the sauce. In a 2-cup liquid measuring cup, measure and add brown sugar and vegetable bouillon. Pour in the very hot water and whisk well to dissolve. To that, measure and add ow-sodium soy sauce, toasted sesame oil and tahini, sambal oelek and rice vinegar. Whisk well to combine and set off to the side.
In a large skillet or wok, measure and add olive oil, garlic paste and ginger paste and heat over medium. Once sizzling, stir and cook for 1 minute.
Add the pasta to the boiling water and cook according to package directions. Most lo mein noodles take about 3 to 4 minutes.
Meanwhile, quickly give the sauce a quick stir before pouring it into the pan with the ginger and garlic. Stir and simmer for 4 minutes, then remove off of the heat.
Once the noodles are cooked, drain and add to the pan with the sauce. Toss well to coat the noodles.
Transfer the saucy noodles to a serving dish or individual bowls, drizzle with chili garlic crunch, a sprinkle of green onions and toasted sesame seeds.

Notes

Nutrition

This recipe was originally posted on August 30th, 2010 and has been updated with clear and concise instructions, new photography and helpful information.

Raspberry White Chocolate Streusel Muffins

Laurie McNamara — Fri, 13 Feb 2026 05:01:04 +0000

These Raspberry White Chocolate Streusel Muffins are delicious and flavorful! Vanilla sour cream muffins are loaded with fresh raspberries and studded with white chocolate chips. These tender, moist and not overly sweet muffins also have a buttery streusel on top which adds incredible flavor and texture. This recipe yields 12 muffins.

There’s a few flavor combos I absolutely adore.

Blueberry and lemon (obviously), orange and cardamom and of course, raspberry and white chocolate. There’s something about the two that really is exceptional. In this recipe, vanilla sour cream muffins are studded with fresh raspberries and white chocolate with a buttery streusel topping. And if you’re feeling up to it, it’s never a bad idea to drizzle a little melted white chocolate over top.

To. Die. For.

To Make These Raspberry White Chocolate Streusel Muffins You Will Need:

for the muffins:

unbleached all-purpose flour – The base to the muffin batter. Helps bind the mixture.
baking powder – Will create lightness in the batter, which affects the shape and rise of the muffins.
fine salt – Use either sea salt or pink himalayan.
unsalted butter (melted) – Adds moisture, richness and flavor.
sugar (white) – For sweetening and flavor.
eggs – Set out 30 minutes before using or let sit in a bowl of lukewarm water.
unsweetened applesauce – Adds moisture without added fat.
sour cream – Lends moisture and tangy rich flavor.
pure vanilla extract– Adds warmth and enhances all of the other flavors in this recipe.
raspberries – I prefer using fresh but frozen raspberries work as well (do not thaw first).
white chocolate chips – Or substitute with dark or milk chocolate.

for the streusel topping:

unbleached all-purpose flour – Helps bind the mixture.
granulated sugar – Adds sweetness and aids in crisping the streusel when baked.
fine salt – Use either sea salt or pink himalayan.
unsalted butter (melted) – Adds richness and flavor while binding the streusel ingredients.

Preheat your oven to 425°F (or 220°C).

Then line a 12-cup muffin tin with paper liners.

In a bowl, measure and add 2-1/2 cups unbleached all-purpose flour, 1 tablespoon baking powder and 1/2 teaspoon fine salt. Whisk to combine and set off to the side.

In a large mixing bowl, add 1/4 cup melted unsalted butter, 1 cup granulated white sugar, 2 large eggs, 1/2 cup sour cream, 1/4 cup unsweetened applesauce and 2 teaspoons pure vanilla extract.

Whisk to combine.

Next add in the whisked dry ingredients.

Stir until just combined.

Next, quickly and gently toss 1 teaspoon of flour with 1½ cups of fresh raspberries.

Add the raspberries and 1 cup white chocolate chips into the bowl with the muffin batter.

Gently fold in the raspberries. If some break up, that’s completely okay.

Divide the batter among the muffin liners. Since the batter is on the thicker side, gently press with a small spatula to settle the batter.

Make The Streusel Topping:

In a medium bowl, measure and add 1/4 cup unbleached all-purpose flour, 3 tablespoons sugar and a pinch of fine salt.

Stir to combine before adding 3 tablespoons of softened unsalted butter.

Using a fork, cut the butter into the dry ingredients until small crumbs form.

Divide the streusel among the tops of each muffin. Bake the muffins on the middle rack of your preheated oven for 5 minutes.

After the 5 minutes, reduce the oven temperature to 350°F (or 180°C) and bake for an additional 20 to 25 minutes or until a tester comes back with a few crumbs attached after inserted into the middle.

Once baked, remove and let rest in the pan for 10 minutes.

Then carefully remove and transfer each muffin to a wire rack to finish cooling.

Serve slightly warm with coffee or tea!

HOW TO STORE RASPBERRY WHITE CHOCOLATE STREUSEL MUFFINS:

In my opinion these muffins are best day of, however you can store them (once cooled) in an air-tight container and keep refrigerated.

HOW TO FREEZE RASPBERRY WHITE CHOCOLATE STREUSEL MUFFINS:

Once cooled, place in a freezer-safe container or re-sealable bag and freeze.

HOW LONG WILL THESE RASPBERRY WHITE CHOCOLATE STREUSEL MUFFINS LAST?

If store properly, these muffins will last up to 3 to 5 days. Or up to 3 months in the freezer.

Click Here For More Muffin Recipes!

Enjoy! And if you give this Raspberry White Chocolate Streusel Muffins recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Raspberry White Chocolate Streusel Muffins

This recipe yields 12 muffins.

Course Breads & Baked Goods, Desserts & Sweet Treats

Cuisine American

Keyword baking, muffins, raspberry, Valentine's Day

Prep Time 20

Cook Time 30

Cool Time: 1

Total Time 1 50

Servings servings

Calories 363kcal

Author Laurie McNamara

Equipment

USA Pan (1200MF) Bakeware Cupcake and Muffin Pan, 12 Well, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel

Ingredients

FOR THE MUFFINS:

2½ cups unbleached all-purpose flour plus 1 tsp for berries
1 tablespoon baking powder
1/2 teaspoon fine salt
4 tablespoons unsalted butter melted
1 cup granulated sugar
2 large eggs at room temperature
1/2 cup sour cream
1/4 cup unsweetened applesauce
2 teaspoons pure vanilla extract
1½ cups fresh raspberries or frozen (do not thaw)
1 cup white chocolate chips

FOR THE STREUSEL:

1/4 cup unbleached all-purpose flour
3 tablespoons granulated white sugar
1 pinch sea salt
3 tablespoons unsalted butter at room temperature

US Customary - Metric

Instructions

PREHEAT YOUR OVEN TO 425°F (OR 220°C).
Line a standard muffin pan with 12 paper liners.
In a bowl, measure and add flour, baking powder and fine salt. Whisk to combine and set off to the side.
In a large mixing bowl, add melted (and cooled slightly) butter, sugar, eggs, sour cream, unsweetened applesauce and vanilla extract. Whisk to combine.
Next add in the whisked dry ingredients. Stir until just combined.
Next, quickly and gently toss 1 teaspoon of flour with 1½ cups of fresh raspberries. Add the raspberries and 1 cup white chocolate chips into the bowl with the muffin batter. Gently fold in the raspberries. If some break up, that’s completely okay.
Divide the batter among the muffin liners and gently press to settle the batter.

MAKE THE STREUSEL TOPPING:

In a medium bowl, measure and add flour, sugar and a pinch of fine salt. Stir to combine before adding softened butter. Using a fork, cut the butter into the dry ingredients until small crumbs form.
Divide the streusel among the tops of each muffin. Bake the muffins on the middle rack of your preheated oven for 5 minutes. After the 5 minutes, reduce the oven temperature to 350°F (or 180°C) and continue to bake for an additional 20 to 25 minutes or until a tester comes back with a few crumbs attached after inserted into the middle.
Once baked, remove and let rest in the pan for 10 minutes. Then carefully remove and transfer each muffin to a wire rack to finish cooling.

Notes

Nutrition

Simply Scratch

Guinness Beef Cottage Pie

Comfort food at its finest.

To Make This Guinness Beef Cottage Pie You Will Need:

What Is Dubliner Cheese?

Sear The Beef:

Prep The Veggies:

Make the Filling:

How To Make Mashed Potatoes:

Guinness Beef Cottage Pie

Equipment

Ingredients

Instructions

Notes

Nutrition

Baileys Irish Cream French Toast

Baileys isn’t just for coffee.

To Make This Baileys Irish Cream French Toast You Will Need:

Preheat your grilled to around 275 to 300°F.

WHAT TO SERVE WITH FRENCH TOAST:

HOW LONG WILL FRENCH TOAST LAST IN THE FRIDGE:

CAN FRENCH TOAST BE FROZEN?

CLICK HERE FOR MORE FRENCH TOAST RECIPES!

Baileys Irish Cream French Toast

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Ingredients

FOR SERVING (OPTIONAL):

Instructions

PREHEAT YOUR GRILLED TO AROUND 275℉ TO 300°F.

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Nutrition

Corned Beef and Cabbage

It’s that time of year!

Is Corned Beef Irish?

Why Is It Called “Corned Beef”?

Do They Make Corned Beef and Cabbage In Ireland?

To Make This Corned Beef Brisket with Boiled Vegetables You Will Need:

Pickling spice:

3 hours later…

Happy St. Patrick’s Day!

Corned Beef and Cabbage (Irish Boiled Dinner)

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Ingredients

Instructions

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Nutrition

Amaretto Ginger Cocktail

Looking for a simple cocktail to sip? I’ve got you.

To Make This Amaretto Ginger Cocktail You Will Need:

Click Here For More Cocktail Recipes!

Amaretto Sour Cocktail

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Instructions

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Nutrition

Parmesan Truffle Fries

If truffle fries on a menu, I will indeed order them.

To Make These Parmesan Truffle Fries You Will Need:

Make The French Fries:

Parmesan Truffle Fries

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Instructions

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Nutrition

Baked Ham and Cheese Croissant Sandwiches

This is proof that the most simple thing is usually delicious.

To Make These Baked Ham and Cheese Croissant Sandwiches You Will Need:

Preheat your oven to 375°F (or 190°C).

How To Store Baked Ham and Cheese Croissant Sandwiches:

How To Reheat Baked Ham and Cheese Croissant Sandwiches:

Baked Ham and Cheese Croissant Sandwiches

Equipment

Ingredients

Instructions

PREHEAT YOUR OVEN TO 375°F (OR 190°C).

Notes

Nutrition

Pineapple Carrot Coconut Cake

I love vintage recipes.