baking Archives » Kay's Clean Eats

Black Forest Cake

This Black Forest Cake is the moistest chocolate cake layered with a sweet cherry filling and a perfect whipped cream frosting. This dreamy cake is perfect to bring for your next occasion.

Black Forest Cake slice

Friends welcome to my December it is literally celebration after celebration in this family. Kicking off the festivities we start with hubby’s birthday who this amazing Black Forest Cake is made for! Then we move to our wedding anniversary (going on 8 years💕), Christmas, my son’s birthday, mom’s birthday oh and were not done it ends with New Year’s Eve. Totally need to find a dress…!

What a month and I am smack in the middle of it! My favorite part though is all the sweets made it my little cozy kitchen!

Last week was full of Christmas cookies and hot cocoa, tis’ the season to be jolly!

Black Forest Cake

Ed my hubby is a huge face of chocolate and fruit, I think it’s so bizarre, ha! He likes his apple pie with chocolate ice cream and he is probably one of the only people I know that does this! Ironically my son absolutely hates chocolate! For the birthday boy, I whipped up this luscious Black Forest Cake and no my chocolate hating son didn’t even try it, haha! But, everyone who came out to Celebrate absolutely loved it.  Probably the greatest feeling ever for me!

Black Forest Cake

Black forest cake may be the very best chocolate fruit combo I’ve ever made!  This Black Forest Cake is full of so much rich flavor.  The cherry chocolate combo is so sexy it’s one that makes everyone goo Mmmmm mmm mmm. This layer cake takes this flavor combo to a whole new level! Fresh Cherries were not in season around here I was a few weeks early however I could not postpone the birthday so I used frozen pitted cherries and they were terrific!

Black Forest Cake

The moist chocolate cake layers taste so rich, really could be eaten on its own. The filling and toppings make this Black Forest cake live up to its name. Juicy cherries, jam preserves, and fluffy whipped cream come together to make this Black Forest Cake so damn good! 

To all my chocolate cherry lovers this one is for you!

Black Forest Cake

How To Make Black Forest Cake

  • Preheat the oven to 350 degrees F, and prepare 3, 8-inch cake pans with non-stick spray or parchment paper. 
  • In a medium bowl whisk together your flours, sugar, cocoa powder, baking soda, & baking powder till combined. 
  • Cut butter into 12-16 small pieces and add into your dry ingredients. Mix on low till flour is crumbly and damp. (about 45 seconds. 1 minute)
  • Add-in eggs 1 at a time and mix on low till combined.
  • Add in vanilla extract, almond extract, and greek yogurt and mix on low till combined. 
  • Add in milk and mix till just combined.
  • Divide batter evenly into your prepared cake pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. 

Cherry Filling 

  • Combine the defrosted cherries, cherry jam and vanilla extract in a small bowl. Mix on low till combined.

Frosting

  • In a large bowl combine heavy cream, cream cheese, powder sugar, and vanilla extract. Beat on medium speed till smooth, then turn on high speed and beat till stiff peaks form.

Chocolate Ganache

  • Heat full-fat coconut milk or heavy cream pour in dark chocolate and let sit for 2 minutes. Whisk till completely melted and smooth.

Cake Assembly

  • Place chocolate cake on serving platter.
  • Spread frosting then cherry filling.
  • Place the second layer on top and repeat. 
  • Top with the third layer and frost the cake with the rest of your frosting. 
  • Make chocolate ganache. 
  • Carefully pour chocolate around the perimeter of the cake letting it drip offsides. I like to op the entire cake its really up to you how much you want.
  • Garnish with more cherries, chocolate, and powdered sugar.

Love chocolate desserts also try, The Best Vegan Dark Chocolate Tart.

Yield: 12

Black Forest Cake

Black Forest Cake

This Black Forest Cake is the moistest chocolate cake layered with a sweet cherry filling and a perfect whipped cream frosting. This dreamy cake is perfect to bring for your next occasion.

Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes

Ingredients

Cake

  • 1 1/4 cup granulated sugar
  • 1 cup flour
  • 1/2 cup cake flour
  • 3/4 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup butter
  • 4 eggs
  • 1 cup full fat Greek yogurt
  • 1 tbsp vanilla extract
  • 1 tsp almond extract
  • 1/2 cup 2% milk 

Cherry Filling

  • 1 cup cherries, defrost if frozen
  • 1/4 cup cherry preserves 
  • 1/4 tsp vanilla extract 

Frosting

  • 2 cups heavy cream
  • 4 oz cream cheese
  • 1 cup powdered sugar

Chocolate Ganache

  • 1 cup full fat coconut milk (canned)
  • 3/4 cup dark chocolate (can use chocolate chips)

Instructions

    Cake:

    Preheat the oven to 350 degrees F, and prepare 3, 8-inch cake pans with non-stick spray or parchment paper. 
    In a medium bowl whisk together your flours, sugar, unsweetened cocoa powder, baking soda, & baking powder till combined. 
    Cut butter into 12-16 small pieces and add into your dry ingredients. Mix on low till flour mixture is crumbly and damp. (about 45 seconds. 1 minute)
    Add-in eggs 1 at a time till combined.
    Add in vanilla extract, almond extract, and greek yogurt and mix on low till combined. 
    Add in milk and mix till just combined.
    Divide batter evenly into your prepared cake pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. 


    Cherry Filling :

    Combine the defrosted or fresh cherries, cherry jam and vanilla extract in a small bowl. Mix on low till combined.


    Frosting:

    In a large bowl combine heavy cream, cream cheese, powder sugar, and vanilla extract. Beat on medium speed till smooth, then turn on high speed and beat till stiff peaks form.


    Cake Assembly:

    Place chocolate cake on serving platter.
    Spread frosting then cherry filling.
    Place the second layer on top and repeat. 
    Top with the third layer and frost the cake with the rest of your frosting. 


    Chocolate Ganache:

    Place chocolate in a medium-sized bowl.

    In a small saucepan heat the coconut milk or heavy cream just till it starts to bubble. Pour warm coconut milk over the chocolate and let sit for 2 minutes.

    Whisk the chocolate for about 2 minutes till melty and smooth.

    Carefully pour chocolate around the perimeter of the cake letting it drip offsides.

    Garnish with more cherries, melted chocolate ganache, and powdered sugar.

Notes

For a stiffer frosting add more powder sugar, 1/4 cup at a time, and mix till the desired stiffness is reached.

Chocolate Crinkle Cookies

Out of all the Christmas cookies, Chocolate Crinkle Cookies always goes the quickest around here! Its one of the cookies that can technically be a brownie but has that perfect crispy edge cookie bite. It’s deep chocolate flavor and tender center make so irresistible!

chocolate crinkle cookies

Chocolate Crinkle Cookies are a must-have recipe in your recipe box. It’s one you will always use.

Every time I am baking you better believe I have my side-kick Fiori with me! She is my right hand in the kitchen these days whether I like it or not, ha! At this rate, you might see her on Food Networks Kids Baking Championships by the time she’s a 6 yr old. For now, you can watch her kitchen takeovers on my Instagram stories! Together we make a great team, a royal mess, and some pretty damn good Chocolate Crinkle Cookies. 

chocolate crinkle cookies

The kids love seeing the cookies go in white and come out like an earthquake, you know just some of my kitchen magic! My son prefers to call these earthquake cookies and I kinda dig it! He on the other hand never wants to help in the kitchen but somehow magically appears when the food is ready, ha!chocolate crinkle cookies

 

Ingredients Needed For the Recipe

  • unsweetened cocoa powder
  • all-purpose flour
  • eggs
  • light brown sugar
  • vanilla extract
  • baking powder
  • baking soda
  • butter
  • chocolate chips

How do You Make Chocolate Crinkle Cookies

  • Preheat the oven to 350 degrees F and prepare two cookie sheets with parchment paper. 
  • Whisk together flour, baking soda, baking powder, cocoa, and salt in a bowl.
  • In a separate bowl whisk together sugar, eggs, and vanilla extract.
  • In a small saucepan melt butter, turn off the heat and pour in chocolate chips, whisk together till melted.  
  • Pour the melted chocolate into the sugar mixture and whisk till combined.
  • Fold in the flour mixture. 
  • Let batter sit for 10-12 minutes. (do not skip this step)
  • In a separate shallow dish combine granulated sugar and confectioners sugar.
  • Using a cookie dough scoop or a spoon drop cookie dough balls into sugar and roll and coat.
  • Transfer cookies to prepared sheets and place them2 inches apart.
  • Bake one sheet at a time for 10-12 minutes or until puffed and cracked. (you want the centers to remain soft)
  • Let cool completely before serving.inside chocolate crinkle cookie

Tips

Do not skip letting the dough sit for 10-12 minutes, otherwise, the dough will be way too sticky to work with. Alternatively, you can also place the cookie dough in the fridge to set. 

Love desserts also try, Easy Sugar Cookies + Glaze or Cranberry White Chocolate Blondies.

Yield: 22 cookies

Chocolate Crinkle Cookies

Chocolate Crinkle Cookies

 These Chocolate Crinkle Cookies have the best brownie-like center and crispy edges. One of our favorite Christmas cookies they are sure to satisfy!

Prep Time 15 minutes
Cook Time 24 minutes
Additional Time 10 minutes
Total Time 49 minutes

Ingredients

  • 1 cup flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • Pinch of salt
  • 3 eggs
  • 1 cup light brown sugar
  • 1 tsp vanilla extract
  • 4 tbsp butter
  • 1/2 cup unsweetened chocolate chips
  • Sugar Coating:
  • 1/3 cup granulated sugar
  • 1/3 cup powdered sugar

Instructions

    Preheat the oven to 350 degrees F and prepare to cookie sheets with parchment paper. 
    Whisk together flour, baking soda, baking powder, cocoa, and salt in a bowl.
    In a separate bowl whisk together sugar, eggs, and vanilla extract.
    In a small saucepan melt butter, turn off the heat and pour in chocolate chips, whisk together till melted.  
    Pour the melted chocolate into the sugar mixture and whisk till combined.
    Fold in the flour mixture. 
    Let batter sit for 10-12 minutes. (do not skip this step)
    In a separate shallow dish combine granulated sugar and confectioners sugar.
    Using a cookie dough scoop or a spoon drop cookie dough balls into sugar and roll and coat.

Nutrition Information:

Yield:

26 cookies

Serving Size:

1

Amount Per Serving: Calories: 113 Total Fat: 4g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 26mg Sodium: 79mg Carbohydrates: 17g Net Carbohydrates: 0g Fiber: 1g Sugar: 11g Sugar Alcohols: 0g Protein: 2g

cookie pin

 

Easy Sugar Cookies + Glaze

Sugar cookies are the perfect year-round holiday cookie! They are, soft, chewy, sweet, and oh so much fun to decorate with your family and friends! 

The way sugar cookies can be shaped is endless. Because Christmas is around the corner Fiori my daughter and I had a little Christmas baking session. Baking with a four-year-old is messy we got sprinkles and flour everywhere but the joy in her face was all worth it! We picked our favorite Christmas cookies cut-outs and went to town! 

Do not skip the chilling process this will help the cookie keep the shape and not fall flat when baking. When baking sugar cookies I find it super helpful to use my best cookie sheets. Nobody likes a rock hard burnt edged sugar cookie. These sugar cookies do not disappoint you will use this recipe year-round!

Christmas season is my absolute favorite time of year. One of my favorite traditions is sitting around the table, listening to Christmas music while sipping hot cocoa and frosting sugar cookies. It just feels so cozy this time of year!

For the glaze, I took a spin on marble! MARBLE is my absolute favorite, something about it just makes me say WOW! I have a dream kitchen guys it includes marble and eco-friendly everything, think marble, matte black fixtures with a mix of light bamboo, ha! I may have just lost half of you, haha! Okay, back to the sugar cookies glaze it is easy to marble just a few drops of your favorite food coloring. 

Just look at that marble😍😍😍

How to make Sugar Cookies:

  • Using an electric mixer mix flour sugar and salt till combined, about 15 seconds.
  • With the mixer on low add in your butter pieces, beat the mixture till crumbly, about 2 minutes.
  • Add in the vanilla extract and cream cheese, beat until dough starts looking crumbly about 45 seconds.
  • Knead dough by hand and form into a cohesive ball. Transfer to a cutting board and cut in half. 
  •  Form both balls into flat disks and place them in plastic wrap.   Refrigerate for 30 minutes ( dough can be refrigerated for up to 3 days or frozen for up to 1 month).

Baking:

  • Adjust oven rack to middle and preheat oven to 375 degrees F. Prepare 2 cookie sheets with nonstick spray or parchment paper.
  • Working with one disk on a clean surface. Flour your surface and roll your dough 1/8 inch thick. 
  • Use cookie cutters to cut shapes from the dough. Peel away scrapes with a thin metal spatula. Space cookies 1 inch apart on cookie sheet.  With the scrapes pat together, roll, and use cookie-cutter, repeat till done.
  • Bake cookies 1 sheet at a time for 8-10 minutes rotate sheet halfway through baking. Let cookies cool for 5 minutes before transferring to a wire rack. Let cookies completely cool before glazing.

For the marble glaze:

  • Whisk confectioners sugar and milk together till combined, no clumps. 
  • Pour enough glaze to dip your cookie in a shallow bowl. Add just as few drops of food coloring and with a toothpick barley swirl.
  • Carefully dip the tops of your cookies into the glaze then remove allowing the excess to drip off.
  • Transfer to a wire rack at let set. It takes about an hour to set, let them completely set before storing them in Tupperware.

Love delicious cookies recipes also try, The BEST Vegan Rocky Road Cookies!

Yield: 34 cookies

Easy Sugar Cookies + Glaze

Easy Sugar Cookies + Glaze

Sugar cookies are the perfect year-round holiday cookie! They are, soft, chewy, sweet, and oh so much fun to decorate with your family and friends! 

Prep Time 12 minutes
Cook Time 10 minutes
Additional Time 30 minutes
Total Time 52 minutes

Ingredients

  • 1/2 cup sugar
  • 1/8 cup light brown sugar
  • 2 sticks of unsalted butter softened, cut into 16 pieces (16 tbsp)
  • 2 oz cream cheese
  • 1/2 tbsp vanilla extract
  • 2 1/3 cups flour
  • dash of salt
  • For the glaze:
  • 1 1/2 cups confectioners sugar
  • 4 tbsp milk
  • natural food coloring

Instructions

    For the cookies:

    Using an electric mixer mix flour, sugar, and salt till combined, about 15 seconds.
    With the mixer on low add in your butter pieces, beat the mixture till crumbly, about 2 minutes.
    Add in the vanilla extract and cream cheese, beat until dough starts looking crumbly about 45 seconds.
    Knead dough by hand and form into a cohesive ball. Transfer to a cutting board and cut in half. 
     Form both balls into flat disks and place them in plastic wrap.  
    Refrigerate for 30 minutes ( dough can be refrigerated for up to 3 days or frozen for up to 1 month)
    Adjust oven rack to middle and preheat oven to 375 degrees F. Prepare 2 cookie sheets with nonstick spray or parchment paper.
    Working with one disk on a clean surface. Flour your surface and roll your dough 1/8 inch thick. 
    Use cookie cutters to cut shapes from the dough. Peel away scrapes with a thin metal spatula. Space cookies 1 inch apart on cookie sheet. 
    With the scrapes pat together, roll, and use cookie-cutter, repeat till done.
    Bake cookies 1 sheet at a time for 8-10 minutes rotate sheet halfway through baking. Let cookies cool for 5 minutes before transferring to a wire rack. Let cookies completely cool before glazing.

    For the marble glaze:

    Whisk confectioners sugar and milk together till combined, no clumps. 
    Pour enough glaze to dip your cookie in a shallow bowl. Add just as few drops of food coloring and with a toothpick barley swirl. (refer to post for pictures)
    Carefully dip the tops of your cookies into the glaze then remove allowing the excess to drip off.
    Transfer to a wire rack at let set. It takes about an hour to set, let them completely set before storing them in Tupperware.

Nutrition Information:

Yield:

36

Serving Size:

1

Amount Per Serving: Calories: 94 Total Fat: 6g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 15mg Sodium: 6mg Carbohydrates: 10g Net Carbohydrates: 0g Fiber: 0g Sugar: 3g Sugar Alcohols: 0g Protein: 1g

The Best Vegan Dark Chocolate Tart

This Vegan Dark Chocolate Tart is by far the most delicious chocolate tart I have ever tasted. Made with wholesome ingredients this is an ultra decadent and velvety chocolate treat for any chocolate lover!

This is an easy recipe that everyone can enjoy it is both gluten-free and vegan-friendly. Easy to make with a handful of ingredients and minimal baking time. You will have the chocolate tart of your dreams ready in no time! 

I love that this recipe only has about 10-15 minutes of active cooking, and the rest does itself in the fridge while it sets! This Vegan Dark Chocolate Tart is simply irresistible! I had a piece for breakfast with my coffee this morning it is dangerously delicious and so rich! It is one of those desserts you can make for any occasion. Pick your topping seasonally! Fall – pomegranate, winter – crushed candy canes, spring – any nut butter and crushed nuts, summer keep it skinny haha! What I am trying to get at is that you can top it with whatever your heart desires.

Cacao powder or Cocoa powder?

It’s a personal preference! Honestly, I prefer raw cacao powder simply for all the amazing benefits! It is full of antioxidants, calcium, and is a natural mood booster!

 

How do I make The Best Vegan Dark Chocolate Tart?

  • Preheat your oven to 350 degrees F and lightly grease your tart pan with coconut oil, set aside. 
  • In a medium bowl combine your almond flour, coconut oil, agave, and cacao powder. Stir ingredients together till evenly combined. 
  • Press the crust mixture evenly into your 9-inch tart pan. Bake for 13-15 minutes. You want the crust to feel dry and slightly firm. Set aside and let cool. 
  • While the crust is baking start your chocolate filling. Start by chopping up your dark chocolate bars, you can sub chocolate chips too. 
  • Pour the can of coconut cream into a saucepan and turn the heat on low. Whisk till simmering about 2 minutes and turn off the heat.
  • Pour in your dark chocolate pieces and let sit for 30 seconds. Slowly whisk together till chocolate is melted and smooth. 
  • Stir in agave, vanilla extract, and instant coffee till combined.
  • Pour chocolate mixture over your crust and sprinkle with pomegranate seeds.
  • Let it set in the fridge for 2 hours before serving.

 

 

Love healthy treats, also try Paleo Chocolate Chip Cookie Bars. 

Yield: 12

The Best Vegan Dark Chocolate Tart

The Best Vegan Dark Chocolate Tart

This Vegan Dark Chocolate Tart is bay far the most delicious chocolate tart I have ever tasted. Made with wholesome ingredients this is an ultra decadent and velvety chocolate treat for any chocolate lover!

Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 2 hours
Total Time 2 hours 25 minutes

Ingredients

  • Crust:
  • 2 cups blanched almond flour
  • 1/3 cup coconut oil
  • 1/4 cup cacao powder
  • 1/8 cup agave
  • Filling:
  • 1 13.5 oz can of coconut cream ( I used Trader Joe's brand)
  • 1 cup dark chocolate chopped, can sub chips
  • 1/4 cup agave
  • 1 tsp vanilla extract
  • 1/4 tsp instant coffee grounds (optional)
  • 1/4 tsp sea salt

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Combine all your crust ingredients till well combined.
  3. Press the crust mixture evenly into your 9-inch tart pan. Bake for 13-15 minutes. You want the crust to feel dry and slightly firm. Set aside and let cool. 
  4. While the crust is baking start your chocolate filling. Start by chopping up your dark chocolate bars, you can sub chocolate chips too. 
  5. Pour coconut cream into a saucepan and turn the heat on low. Whisk till simmering about 2 minutes and turn off the heat.
  6. Pour in your dark chocolate pieces and let sit for 30 seconds. Slowly whisk together till chocolate is melted and smooth. 
  7. Stir in agave, vanilla extract, and instant coffee till combined.
  8. Pour chocolate mixture over your crust and sprinkle with pomegranate seeds.
  9. Let it set in the fridge for 2 hours before serving. 

Notes

You can top with anything you like!

Pecan Pie Bars

Pecan Pie Bars absolutely a delectable dessert to complete any celebration this holiday season! They are so sweet, salty, crunchy, and buttery! 

Move over pumpkin its pecan season! But really guys if I had to pick my favorite holiday dessert these would take the crown. These bars are much tastier and easier to make than pecan pie. The soft shortbread layer mixed with the crunchy pecans in a sweet, salty and sticky mixture, trust me this has everything you want in a dessert. 

Today I am bringing my pecan pie bars to my kids swim practice and handing them out that way I can share the love and not consume all 12 myself, haha! After all who doesn’t love homemade baked goods!

BEST EVER PECAN PIE BARS

You might find yourself wanting to make these bars year-round, I don’t blame you! Pecans are very popular this time of year. Fair warning these bars are so addicting everyone will be asking you for the recipe! Have a new neighbor, take them these bars they will love you forever! Christmas cookie exchange, these bars are perfect!

HOW TO MAKE PECAN BARS

  • Preheat your oven to 350 degrees F. Prepare your 8×8 baking dish with parchment paper.
  • Start by making your shortbread crust. With an electric mixer cream together your butter and sugar, then add in your flour, and salt create a  crumble. I find it is easiest to this with my hands. 
  • Press your crust onto the bottom of your lined baking dish. Bake for 18-20 minutes or until lightly golden.
  • To make the filling melt butter in a saucepan over medium-low heat and add in sugar, coconut cream, agave and vanilla extract. Dissolve sugar and add pecans cook for 1-2 more minutes on low heat. 
  • As soon as the crust is done baking pour over your filling and bake for 20 more minutes. Let bars cool before cutting.
  • They will set quicker in the fridge, I like to let mine sit in the fridge overnight. 

HOW DO I STORE PECAN BARS

Well, if you have any left the store great in the fridge for up to 4 days. These bars freeze well too, stick them in a freezer-safe bag and they will be good for 4 months! 

Looking for more epic desserts, also try Cranberry White Chocolate BlondiesThe BEST Vegan Rocky Road Cookies, or Paleo Chocolate Chip Cookie Bars!

Yield: 12

Pecan Pie Bars

Pecan Pie Bars

Pecan Pie Bars are incredibly DELICIOUS!! Perfect for any celebration this season. These bars are everything you want in a dessert, they are sweet, sticky, crunchy and buttery!

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

Shortbread Crust

  • 8 tbsp unsalted butter ( 1 stick)
  • 1/2 cup light brown sugar
  • 1 1/4 cup flour
  • 1/4 tsp salt
  • Filling
  • 4 tbsp unsalted butter 
  • 1/2 cup light brown sugar
  • 1/2 tbsp vanilla extract
  • 1/4 cup agave
  • 6 tbsp coconut cream 
  • 1 1/4 cup pecan pieces

Instructions

    Preheat your oven to 350 degrees F. Prepare your 8x8 baking dish with parchment paper.
    Start by making your shortbread crust. Cream together your butter and sugar, then add in your flour, sugar, and salt create a crumble. I find it is easiest to this with my hands. 
    Press your crust onto the bottom of your lined baking dish. Bake for 18-20 minutes or until lightly golden.
    To make the filling melt butter in a saucepan on medium-low heat and add in sugar, coconut cream, agave and vanilla extract. Dissolve sugar stirring frequently on medium-low heat. Add pecans and keep stirring for 1-2 more minutes on low heat. 
    As soon as the crust is done baking pour over your filling and bake for 20 more minutes. Let bars cool before cutting.
    They will set quicker in the fridge.

Notes

Serve with a scoop of vanilla ice cream!

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 257 Total Fat: 13g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 31mg Sodium: 58mg Carbohydrates: 33g Net Carbohydrates: 0g Fiber: 0g Sugar: 23g Sugar Alcohols: 0g Protein: 2g

Easy Stuffing Recipe

This Easy Stuffing Recipe is the best! Made with dried bread cubes, celery, onion, herbs, chicken broth and butter then baked till golden perfection. 

What do you like better mashed potatoes or stuffing? I love mashed potatoes but I will always be true to stuffing! Not just any stuffing, I can’t stand the boxed stuff taste too mushy. This Easy Stuffing Recipe is my families favorite! Every year I Look forward to it, it is my favorite side dish!

Every year my mom would make this stuffing at thanksgiving and I can speak for my siblings when I say this stuffing is so dang delicious! I used 4 different breads whole wheat, white, French, and cinnamon raisin. I purchased all my bread from Trader Joes. You of corse can use whatever bread you like however I highly recommend you use cinnamon raisin and French or shepherds bread it taste so amazing in this stuffing!

Some stuffing recipes call for a lot of add ins like sausage, cranberries, carrots and eggs. Those are all great additions but nothing compares to the taste of classing stuffing. 

How To Make Stuffing

Making this stuffing recipe from scratch is not hard to do! The key is using very dry bread. You can let it go stale on its own but I like to dry mine out in the oven. 

  •  Preheat your oven to 300 degrees F.
  • Cube your bread and place on 2 rimmed baking sheets, let the bread dry out in the oven for 1 hour.
  • Melt butter in a large skillet, add onion, celery, sage, and thyme. Cook on low till tender, do not brown, about 10 minutes. Add in chicken broth and 2 vegetarian bullion cubes. Stir till cubes are dissolved and turn off the heat. 
  • Once the bread is dry place it into a large bowl, pour over your onion mixture, and gently toss. Season with salt and pepper to taste.
  • Adjust oven temperature to 350 degrees F.
  • Place mixture into a casserole baking dish. Bake for 35 minutes covered, uncover and bake for an additional 12-15 minutes. 

Can I make this vegan

  • Yes absolutely, to do so you will need to sub the butter with your favorite vegan buttter and use veggie broth in place of the chicken broth. 

Cooks Tips

  • If you want to use rosemary go ahead and add it into the onion mixture. I like mine without but if you love rosemary go ahead and add it in!
  • Depending on the bread you use you may need to add more chicken broth to your stuffing. You will be able to taste and determine before baking. 
  • So technically this is dressing since I don’t stuff it into my turkey but I just can’t shake the word stuffing!
  • This Easy stuffing is our favorite so I make the most of this side dish cause LEFTOVERS! If your not feeding big crowd or just don’t want lots of leftovers feel free to cut this in half!

Love a savory side dish also try, Nutted Wild Rice Pilaf.

  • Yield: 12-14

    Easy Stuffing Recipe

    Easy Stuffing Recipe

    The Best Easy Stuffing Around! This stuffing is a crowd pleaser and makes for amazing leftovers!

    Prep Time 10 minutes
    Cook Time 1 hour 45 minutes
    Total Time 1 hour 55 minutes

    Ingredients

    • 10 slices of whole wheat bread
    • 12 slices of white bread
    • 4 slices thick cinnamon raisin bread
    • 13 slices of French bread
    • { roughly 26 cups of bread cubes}
    • 5 celery stalks, diced
    • 2 small onions, diced
    • 1 cup of butter (2 sticks)
    • 2 tbsp fresh sage finely chopped
    • 1 tsp ground thyme
    • 5-6 cups chicken broth
    • 2 vegetarian/vegan bullion cubes
    • Fresh thyme leaves for garnish

    Instructions

    1. Preheat your oven to 300 degrees F.
      Cube your bread and place on 2 rimmed baking sheets, let the bread dry out in the oven for 1 hour.
    2. Melt butter in a large skillet, add onion, celery, sage, and thyme. Cook on low till tender, do not brown, about 10 minutes. Add in chicken broth and 2 vegetarian bullion cubes. Stir till cubes are dissolved and turn off the heat.
    3. Once the bread is dried out place it into a large bowl, pour over your onion mixture, and gently toss. Season with salt and pepper to taste.
    4. Adjust oven temperature to 350 degrees F.
    5. Place mixture into a casserole dish. Bake for 35 minutes covered, uncover and bake for an additional 12-15 minutes.

    Notes

    If you want to use rosemary go ahead and add it into the onion mixture. I like mine without but if you love rosemary go ahead and add it in!
    Depending on the bread you use you may need to add more chicken broth to your stuffing. You will be able to taste and determine before baking. 
    So technically this is dressing since I don't stuff it into my turkey but I just can't shake the word stuffing!
    This Easy stuffing is our favorite so I make the most of this side dish cause LEFTOVERS! If your not feeding big crowd or just don't want lots of leftovers feel free to cut this in half!

    Nutrition Information:

    Yield:

    25

    Serving Size:

    1

    Amount Per Serving: Calories: 406 Total Fat: 12g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 26mg Carbohydrates: 62g Net Carbohydrates: 0g Fiber: 4g Sugar: 7g Sugar Alcohols: 0g Protein: 14g

Roasted Brussels Sprouts with Sausage

Roasted Brussels sprouts with Sausage is a great gluten-free side and perfect for the holidays, with only a handful of ingredients this is an easy dish with the most delicious flavor. 

Brussels sprouts always seems to make an appearance on our holiday table. Tossed together with sweet Italian sausage makes for such a delicious combo. Never did I think I would love Brussels sprouts so much until I made this low carb dish. I must say I’ve come along way in my love for this veggie, in fact as a kid I would never even come close to trying it, the smell alone would make me cringe! However, today I will strongly stand by my love for Brussels sprouts, they are so versatile, and those charred crispy pieces are my favorite! 

Made on a sheet pan and packed with  flavor, this recipe is an easy clean up and only has about 10 minuets of active cooking! The flavors from  sage, rosemary, thyme, and chives make this recipe so festive tasting! Roasted Brussels Sprouts with Sausage can be eaten as a side dish but also a meal. If you like a spicy dish try using spicy Italian sausage. I have little ones at home so sometimes spicy will cause dinner drama, ha!

How do I make Roasted Brussels Sprouts with Sausage:

  • First, half your Brussels sprouts lengthwise. 
  • On a large rimmed baking sheet combine your Brussels, sausage broken up into small clumps, herbs, salt, and pepper. Toss gently breaking up any big clumps of sausage. 
  • Next, roast and give it a nice stir halfway through roasting. 
  • Transfer the Brussels sprouts & sausage to a bowl and add in pomegranate seeds and feta.
  • Before serving sprinkle with pistachios and a drizzle of thick balsamic vinegar/glaze. 

Cooks Tips

  • Brown is good. If you never had a charred Brussels sprouts pieces, you are missing out! The burnt little pieces are the best!
  • Dry the Brussels sprouts. If you’re not buying pre-washed Brussels sprouts make sure you pat them dry before baking to ensure those crispy pieces. 
  • Are you into spicer foods, add hot Italian sausage or do a combo of both sweet and spicy for a flavorful kick!
  • Always taste and adjust seasonings to your preference. 

Roasted Brussels Sprouts with Sausage would be tasty with any combination of herbs so my recommendation would be to use what you like! 

If you love this dish also try, Roasted Vegetable Quinoa Bowls and Roasted Tomato Soup.

 

Yield: 6-8

Roasted Brussels Sprouts with Sausage

Roasted Brussels Sprouts with Sausage

Roasted Brussels sprouts with Sausage is a great gluten-free side and perfect for the holidays, with only a handful of ingredients this is an easy dish with the most delicious flavor. 

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 2 lbs Brussels Sprouts, halved
  • 1 lb Italian sausage, ground
  • 1 tsp thyme leaves
  • 1 tbsp sage leaves, finely chopped
  • 1 tbsp chives, finely chopped
  • 1 tbsp rosemary leaves, finely chopped
  • 1/2 cup pom poms (pomegranate seeds)
  • 1/2 cup feta crumbles
  • 1/4 cup pistachio's
  • Thick balsamic vinegar or glaze

Instructions

    Preheat your oven to 400 degrees F.
    Wash and trim your Brussels sprouts. Pat them dry and cut in half lengthwise.

    On a large rimmed baking sheet combine your Brussels, sausage broken up into small clumps, herbs, salt, and pepper. Toss gently breaking up any big clumps of sausage.

    Roast for 40 minutes giving it a nice stir halfway thru.

    Transfer the Brussels sprouts & sausage to a bowl and toss in pomegranate seeds and feta.

    Before serving sprinkle with pistachios and a thick balsamic vinegar/glaze.

Nutrition Information:

Yield:

8 | 9 Freestyle Points |

Serving Size:

1

Amount Per Serving: Calories: 284 Total Fat: 20g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 41mg Sodium: 548mg Carbohydrates: 12g Net Carbohydrates: 0g Fiber: 4g Sugar: 4g Sugar Alcohols: 0g Protein: 16g

Cranberry White Chocolate Blondies

These Cranberry White Chocolate Blondies are so moist and delicious. Loaded with white chocolate and cranberries these soft and chewy blondies are perfect for the holidays. 

Cranberry White Chocolate Blondies have the perfect moist center with the best crispy edges. These sweet treats will be the star of any holiday party. I used light brown sugar and it gives them that perfect chewy factor. Think of these as brownies fraternal twin sister, the same inside but different outsides!

Just like Brownies, Cranberry White Chocolate Blondies are easy to make. This is a holiday cookie bar that everyone will be wowed by!! My kids will not eat cranberries but they love these! For my holiday cookie exchange party everyone always asks for these in particular year after year! However, don’t limit these just for holidays, Cranberry White Chocolate Blondies can be enjoyed any time!

The combination of Cranberry and White Chocolate is a match made in a blissful winter wonderland! These blondies can be eaten straight out of the oven with a scoop of ice cream, OH MY YUM! I’ve sprinkled mine with sea salt once they are baked DO NOT skip this step it brings together all the amazing flavors. You will taste sweet, salty, and tart, like a said a match make in a blissful magical wonderland!

To make Cranberry White Chocolate Blondies you will need:

  • electric hand mixer
  • medium-size mixing bowl
  • parchment paper
  • 8×8 baking tin

How to make cranberry white chocolate blondies:

This is an easy one-bowl recipe!

  1.  First, cream together your butter and sugar with an electric hand mixer. Then add your eggs and vanilla extract.
  2. Continue to mix those ingredients till combined. 
  3. Add in flour and baking powder, mix till just combined.
  4. Fold in your cranberries and white chocolate chips. 
  5. Transfer batter to your baking tin, the batter is sticky so spray hands with nonstick spray, you will thank me later, and even out the batter. 
  6. Bake 😊 

How do I bake a blondie:

I highly recommend using parchment paper in your baking tin! It makes for easy removal and clean up!

Also, if your using a glass baking dish your blondies will take an additional 18-25 minutes of baking time. It is easier to overcook blondies and brownies in a glass pan because it takes longer for the center to cook. My recommendation is to use a metal baking tin. 

Love blondies, also try Paleo Chocolate Chip Cookie Bars.

Yield: 16 bars

Cranberry White Chocolate Blondies

Cranberry White Chocolate Blondies

The most delicious, moist, chewy blondies. Loaded with cranberry and white chocolate, these are soon to be your new favorites!

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 1/2 cup butter ( 1 stick)
  • 1 1/3 cup light brown sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 1/2 tsp baking powder
  • 2 cups flour
  • 1/2 cup white chocolate chips
  • 1/3 cup cranberries
  • Sea Salt to sprinkle on once baked

Instructions

    Preheat your oven to 350 degrees F. Line your 8x8 baking dish with parchment paper.
    With an electric hand mixer cream together your butter and sugar.
    Then add your eggs and vanilla extract. Continue to mix those ingredients together till combined. Add in flour and baking powder, mix till just combined. Fold in your cranberries and white chocolate chips. Transfer batter to your baking tin, the batter is sticky so spray hands with nonstick spray, you will thank me later, and even out batter into one smooth layer. Bake for 25 minutes, or until a toothpick comes out clean.
    Sprinkle with salt and enjoy!

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 204 Total Fat: 8g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 40mg Sodium: 79mg Carbohydrates: 30g Net Carbohydrates: 0g Fiber: 1g Sugar: 18g Sugar Alcohols: 0g Protein: 3g

Maple Pear Baked Oatmeal

Maple Pear  Baked  Oatmeal is a vegan-friendly, easy and healthy breakfast. Made with wholesome ingredients and comes together in 1 bowl. 

It’s fall and I am all in on all the cozy dishes. Baked Oats are the perfect grab and go breakfast, however, it can be enjoyed as a snack too. As much as I love my eggs and toast in the morning it is nice to change it up. 

The pecans used in this baked oatmeal give it an amazing nutty flavor and crunch. They can be omitted or subbed for any nut of your preference.

This baked oatmeal is nutritious enough to keep you full all morning and it tastes amazing. It has all the cozy fall flavors but honestly, it is perfect year-round! I enjoy mine with a dollop of Greek yogurt and a sprinkle of cinnamon! Sometimes after dinner, I will also eat it as dessert warmed up with a light drizzle of peanut butter and a few chocolate chips, amazing! SO you see, you can not go wrong with this baked oatmeal! The versatility of this dish is endless!

 

The flavor is:

  • comforting
  • nutty
  • hearty
  • & naturally sweet

Into easy breakfast? Also, check out Vegan Banana Cinnamon Muffins

If you make this recipe, share a photo on social media tagging @kayscleaneats and using the hashtag #kayscleaneats . 

Yield: 8 servings

Maple Pear Baked Oatmeal

Maple Pear Baked Oatmeal

This Baked Oatmeal combines wholesome ingredients that can be adjusted to fit any dietary preference. You can make ahead and enjoy all week long! | 12 freestyle Points |

Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes

Ingredients

  • 1 tbsp flax meal
  • 2 cups almond milk
  • 1/4 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/4 cup coconut oil, softened
  • 2 cups old fashioned whole oats
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/3 cup pecan pieces
  • 2 pears, thinly sliced
  • pinch of salt

Instructions

Preheat oven to 350 degrees F. Spray a 9x9 inch baking dish with nonstick spray.

Whisk all ingredients together in one bowl. Pour into your prepared baking dish and top with pear slices. Alternatively, you can mix in the pear too.

Bake for 35 minutes or until the top is set.

Let cool 5 minutes before serving.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 291 Total Fat: 11g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 81mg Carbohydrates: 19g Net Carbohydrates: 0g Fiber: 3g Sugar: 12g Sugar Alcohols: 0g Protein: 2g
12 freestyle points

 

Paleo Chocolate Chip Cookie Bars

Paleo Chocolate Chip Cookie Bars are soft, chewy, and loaded with gooey chocolate and pieces of walnut.   This recipe is gluten-free + refined sugar-free and ready in 30 minutes!

Hand’s down my new favorite cookie bar and its just a bonus that it is paleo! The texture is soft with crisp edges the way a cookie bar should be. Taste is naturally sweet from coconut sugar which can equally be subbed for brown sugar. I added walnuts because chocolate chip cookies with walnuts happen to be my favorite! So I figured why not add them to these amazing bars!

Lately at night once the day is officially over for me, kids asleep 😴, and the kitchen is clean I like to unwind. Recently its been me, the couch, a cup of peppermint tea and a baked good, damn that sweet tooth! I try to keep my late-night treats as healthy as I can but still satisfying. As I was sipping my tea all I wanted was a chocolate chip cookie last night so I got up and these glorious Paleo Chocolate Chip Cookie Bars were born!! So much for unwinding haha! 😆 I tore up my small kitchen up at 9 pm but it was so worth it and so much better than eating my husband’s stash of double stuffed Oreos!

Make sure you use blanched almond flour because the almond meal is gritty! You can use grass-fed butter or ghee personally I like the flavor of grass-fed butter better.  All your going to need is an electric hand mixer, a mixing bowl, and a tin baking dish!

So are you ready for some of the best Paleo Chocolate Chip Cookie bars?

ENJOY!

If you make this recipe, share a photo on social media tagging @kayscleaneats and using the hashtag #kayscleaneats. 

Yield: 12 cookie bars

Paleo Chocolate Chip Cookie Bars

Paleo Chocolate Chip Cookie Bars

Paleo Chocolate Chip Cookie Bars are irresistibly soft, chewy, and loaded with gooey chocolate and crunchy walnuts. This recipe is gluten-free + refined sugar-free and ready in 30 minutes!

Prep Time 7 minutes
Cook Time 23 minutes
Total Time 30 minutes

Ingredients

  • 1/2 cup grass-fed butter at room temperature
  • 1/2 cup coconut sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/4 cup coconut flour
  • 1 1/2 cups almond flour blanched
  • pinch of pink salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 3/4 cup chocolate chips
  • 1/4 cup walnut pieces

Instructions

  1. Preheat the oven to 350 degrees F. Line your 8 x 8 baking dish with parchment paper and set aside.
  2. Using a hand mixer (can use stand mixer too) mix together your butter and coconut sugar until well combined. Add is your eggs and vanilla extract keep mixing till just combined.
  3. Add in your, coconut flour, almond flour, salt, baking soda, and baking powder. Beat until combined.
  4. Fold in your chocolate chips and walnuts.
  5. Transfer your cookie dough to prepared pan and smooth out into an even layer.
  6. Bake on the center rack of your oven for 22-27 minutes, until edges are golden and your content with the gooeyness of your cookie bars!
  7. Allow bars to completely cool before serving. Paleo flours crumble easy so it is important to let cool unless you are going to eat it hot with a scoop of ice cream! In that case, scoop out your cookie with a spoon.

Nutrition Information:

Yield:

12

Serving Size:

12 cookie bars

Amount Per Serving: Calories: 222