This all started with Indian food, strangely enough. The night before our recent trip to San Diego we were out running errands and needed good takeout food something fierce. We pulled into the nearest strip mall where there was a small, plain sign that said something about vegetarian Indian food. That was all we needed to see and to top it off it we decided to create strawberry rose water fizz drink after taking inspiration from indian people and their liking for rose water.
Delicious and cool Strawberry rose water fizz
Once our order was placed, we walked out to see what else this little line of stores had to offer. Wouldn’t you know it – a few doors down there was an Indian market. Yes please!
I stocked up on random goodies like cardamom pods, tamarind chutney, and something I had (for some unknown reason) never purchased before: rose water.
Combine this new and exciting purchase with a sudden explosion in the presence of strawberries, and I knew it was time for a super refreshing drink.
I get the feeling this is something I’m going to be doing a lot of as the weather warms up. Not the exploding, but the making of fruity, fizzy drinks.
Are you ready for your 10 second lesson in fruity, fizzy drink making? Brace yourself.
Cook some chopped up fruit with water, sugar, lemon zest, and rose water. Strain and cool. Pour into huge glasses full of ice, then top off with sparkling water.
BOOM. That’s it. You’re done.
Or… you could forget the ice and replace the sparkling water with champagne. Or prosecco?
I’ll have to get back to you on that last one. For your safety though, Josh and I polished off a bottle of champagne on Sunday just to make sure that substitution is a good idea. Turns out it is. We’re looking out for you. 🙂
RECIPE FOR STRAWBERRY ROSE WATER FIZZ
The strawberry syrup can be made ahead and stored in a covered container for a few days in the fridge.
INGREDIENTS
2 lbs strawberries, hulled & quartered
1 1/2 cups water
1 cup sugar
1 tablespoon rose water
zest of 1 lemon
sparkling water, champagne or prosecco, for serving
For the strawberry syrup: Combine the strawberries, water, sugar, rose water, and lemon zest in a medium pot. Bring to a boil over medium heat. Lower the heat and simmer for 10 minutes. Remove from heat.
Puree the strawberry mixture in a blender. In batches, pour into a fine mesh strainer set over a large bowl, scraping the strainer with a rubber spatula to keep the liquid moving. Place the strained syrup into the fridge for a couple hours, until chilled.
For non-alcoholic drinks: Fill a large glass with ice. Fill a little less than halfway with syrup (around half a cup). Top off with sparkling water, stir and serve.
For alcoholic drinks: Pour a tablespoon or so of syrup into a champagne flute. Fill (slowly!!) with champagne or prosecco, stir and serve.
YIELDS
About 5 cups of syrup, which will make 10-12 non-alcoholic or enough alcoholic drinks for a huge crowd
Conclusion
strawberry drinks are always good to taste with ice, so go ahead and make them now to have cool drink on evenings or sunday afternoon with your buddies for great time and happy memories while sipping strawberry fizz drink and having some great grilled food to eat. checkout more soda drink recipes if you want variety to serve your friends with this mouth watering strawberry drink.
This is the type of recipe I don’t normally write down – an impromptu side dish that came together because I happened to have some broccoli and an itch to break out some of my favorite condiments. Asian Glazed Broccoli is very tasty to eat when paired with different sauces of your choice.
In fact, this applies to most things I cook; I don’t make many dishes quite the same way twice. I just make things up based on what I have on hand, then taste and adjust as I go along.
ASIAN GLAZED BROCCOLI RECIPE
It’s like my own little episode of Chopped. Except for some reason Ted Allen never shows up…
While this is all fine and good, it means I never write anything down! So when it comes to recreating a dish to post it here, I have a small issue in that there is no exact recipe beyond what I can struggle to remember.
Well this time, I was smarter than the broccoli. but if you are out of stock on broccoli then you can checkout alternatives for broccoli shared on our website that are easy to find and tasty to try for different recipe meals.
hoisin sauce and sauce sauce
Welcome to what is hopefully the first of many recipes that I didn’t have to make 8 times before I remembered to write it down for you!
This snazzy side dish comes together in a snap. It’s basically a stir-fry without the wok! You still want to prep your ingredients ahead of time, and get your pan stupidly hot.
Once the broccoli gets nice and toasty you add the sauce, simmer for a couple of minutes and chomp away.
Any glaze ingredients you might not have should be easy to find in the Asian section of your grocery store. They’re all great ingredients with a lot of versatility – good ones to have around!
The fish sauce is optional, but it gives the dish that extra savory quality. I promise the end result doesn’t taste fishy, but if it weirds you out or you want to make the dish vegetarian, you can leave it out. There is also a vegan fish sauce recipe over at The Kitchn. I haven’t tried it, but it sounds good to me!
Chop the bottom off the broccoli stems and discard. Cut off the broccoli florets and cut into medium sized pieces. Peel the remaining stems and cut into matchsticks roughly the length of the broccoli florets.
In a small bowl whisk the water, hoisin, sugar, soy sauce, chili garlic sauce, rice wine vinegar, fish sauce and sesame seed oil until combined. Whisk in the cornstarch until well combined.
Heat a large pan over medium-high heat for a couple minutes, then add enough vegetable oil to coat it. Add the broccoli, toss to coat in the oil and cook until well browned and almost cooked through (poke a few pieces with a fork to test). Add the sauce, stir and lower the heat a bit. Simmer for a couple more minutes until the broccoli is cooked through and glazed with the sauce. Garnish with sesame seeds.
Tip: Some people also like to drizzle some melted cheese of your broccoli recipe for great taste of the meal.
Conclusion
If you like to eat healthy dishes that are tasty to eat and easy to make then must try broccoli recipe shared above as broccoli is very nutritious and the recipe shared above is simple to make for novice and experts also. steps shared above are easy to follow to make broccoli dish which is popular in Asian countries but is now gaining popularity in western region also due to its scrumptious flavor profile when glazed with many different natural spices, herbs, marinades and sauces.
Creamy Yukon Gold potatoes, garlic, butter, olive oil, milk, and heavy cream come together in this rich and fluffy Popeyes mashed potatoes recipe — a comfort food classic made at home.
When I first tried recreating Popeye’s mashed potatoes at home, I’ll admit, I was a little skeptical. Could I really get that same silky texture and rich flavor without ordering takeout? But one rainy weekend (you know the type — the kind where you just want to stay in PJs and binge-watch something cozy), I gave it a go. And let me tell you, my kitchen smelled amazing, and the end result? Fluffy, creamy mashed potatoes that honestly made me wonder why I hadn’t tried this sooner. Now it’s my go-to side dish for everything from weeknight dinners to holiday spreads — and my family’s always asking for “that potato dish.” You know the one.
Why You’ll Love This Popeyes Mashed Potatoes Recipe
Here’s why this recipe’s a keeper (besides the obvious fact that it tastes amazing):
Rich and creamy without being fussy — You don’t need fancy gadgets or ingredients. Just good old Yukon Gold potatoes, butter, and cream magic.
Family-friendly comfort food — It’s one of those dishes that gets scooped up fast at the table — no complaints, no leftovers.
Works with just about any meal — From roasts to grilled chicken or even on its own with a drizzle of gravy (or hey, no shame in eating it straight from the pot).
Ready in under 30 minutes — Big flavor, small time commitment. We love to see it.
Ingredient Notes:
What’s lovely about this recipe is that it leans on simple, real ingredients — the kind that make mashed potatoes feel like a warm hug on a plate.
Yukon Gold potatoes: Their natural buttery texture makes them ideal for creamy mashed potatoes without needing tons of extra fat.
Garlic: Fresh cloves give a deeper, roasted flavor, but garlic powder works fine in a pinch.
Unsalted butter: This lets you control the salt level while adding richness.
Olive oil: A little drizzle of extra-virgin olive oil adds a subtle depth and a touch of smoothness.
Milk and heavy cream: The dynamic duo that gives the mash that silky, luxurious feel. You can adjust the ratio to suit your taste or calorie count.
Salt and white pepper: Just enough seasoning to enhance the natural flavors without overpowering them.
How to Make Popeyes Mashed Potatoes — Step-by-Step
Alright, let’s break it down so it feels easy-breezy in your kitchen.
Step 1: Start by roughly chopping your potatoes (skins off or on — up to you). Give them a good rinse to wash off excess starch, then pop them into a medium saucepan filled with water. Bring that water to a boil over high heat.
Step 2: Once boiling, carefully add the potatoes along with your garlic and salt. Reduce the heat and let it simmer gently. This helps the potatoes cook evenly without falling apart.
Step 3: Cover the pan with a lid and cook for about 15-20 minutes, until the potatoes and garlic are fork-tender. If a fork slides through easily, you’re good.
Step 4: Drain the potatoes well, then return them to the hot saucepan over high heat for a minute or two. This step helps evaporate any leftover moisture so your mash isn’t watery.
Step 5: Transfer the potatoes to a large bowl and mash them well with a potato masher. Take your time — no one wants lumps lurking in their mash.
Step 6: Meanwhile, in the same saucepan over medium heat, melt your butter. Stir in the olive oil, milk, and heavy cream. Heat gently, stirring until combined and warm (but not boiling).
Step 7: Slowly add the mashed potatoes back into the pot, stirring as you go. Let it simmer for about 5 minutes so everything melds into one creamy, dreamy mash.
Step 8: Sprinkle in more garlic (if you like that extra kick) and finish with salt and white pepper to taste.
Step 9: Serve warm — maybe in a pretty dish with a swirl of melted butter or a sprinkle of parsley if you’re feeling fancy.
Storage Options:
If by some miracle you have leftovers, these mashed potatoes keep well! Store them in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream to loosen them up. They can also be frozen in portions for up to a month — just thaw and reheat with a little extra liquid to bring back that creamy texture.
Variations and Substitutions:
What’s fun about mashed potatoes is how easy it is to make them your own.
Lighten it up: Use half-and-half or all milk instead of cream, or even try unsweetened almond milk for a dairy-light version.
Extra garlic flavor: Roast your garlic first for a deeper, caramelized flavor.
Add cheese: Stir in shredded cheddar, Parmesan, or a mix for cheesy mashed potatoes.
Herb it up: Fresh chives, parsley, or thyme make a lovely finishing touch.
Go vegan: Swap butter for vegan butter or olive oil, and use plant-based milk and cream alternatives.
What to Serve With This Popeyes Mashed Potatoes
This dish is the ultimate sidekick — it plays well with just about anything. Serve it alongside roasted chicken, grilled steak, pork chops, or baked salmon. It’s also amazing with veggie mains like mushroom gravy or lentil loaf. And if you’re going casual, just top it with a rich Cajun or onion gravy and grab a spoon. No judgment.
FAQ
Q: Can I make Popeye’s mashed potatoes ahead of time? A: Absolutely! Just store in the fridge and reheat gently with a splash of milk or cream to refresh that creamy consistency.
Q: Do I have to use Yukon Gold potatoes? A: Yukon Golds are preferred for their buttery texture, but Russets work too — they’ll just be a bit fluffier and less creamy.
Q: How do I keep mashed potatoes from getting gluey? A: Don’t overwork them! Mash gently and avoid using a blender or food processor, which can make them gummy.
Popeyes Mashed Potatoes
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Total Time 30 minutesmins
A smooth, creamy, and flavorful mashed potatoes dish inspired by the beloved Popeyes style. Made with Yukon Gold potatoes, garlic, butter, olive oil, milk, and cream, this recipe comes together in under 30 minutes and pairs perfectly with any main course.
Step 1: Peel and roughly chop the Yukon Gold potatoes. Rinse the pieces thoroughly under cold water. Place the potatoes in a medium saucepan and cover with water.
Step 2: Bring the water to a boil over high heat. Add the garlic cloves (or garlic powder) and salt. Reduce the heat to a simmer.
Step 3: Cover the saucepan with a lid and cook the potatoes for 15 to 20 minutes, or until the potatoes and garlic are tender and can be easily pierced with a fork.
Step 4: Drain the potatoes thoroughly. Return them to the saucepan over high heat for 2 minutes to allow any remaining moisture to evaporate.
Step 5: Transfer the potatoes to a large mixing bowl. Using a wooden potato masher, mash the potatoes until smooth and no lumps remain.
Step 6: In the same saucepan over medium heat, melt the butter. Add the olive oil, milk, and heavy whipped cream. Stir until the mixture is warmed through and well combined.
Step 7: Gradually add the mashed potatoes to the saucepan, stirring gently to incorporate. Simmer for 5 minutes, stirring occasionally, until smooth.
Step 8: Add additional garlic if desired. Season with salt and freshly ground white pepper to taste.
Step 9: Transfer the mashed potatoes to a serving dish and serve warm.
Notes
For a lighter version, reduce the amount of milk and cream or substitute with a lower-fat alternative. These mashed potatoes are excellent served with Cajun or onion gravy, and they pair well with a variety of proteins or vegetable mains.
A refreshing blend of blackberry syrup, dry Italian wine, fruit juice, liqueur, and a splash of Sprite—this Carrabba’s blackberry sangria is the perfect summer sip.
The first time I tasted Carrabba’s blackberry sangria, I wasn’t even planning to order a drink. It was one of those sweltering summer evenings when your clothes stick to your skin, and your brain starts negotiating with the sun. A friend insisted I try it, swearing it was “basically summer in a glass.” One sip in, and I was hooked. I remember laughing more than usual that night, probably because the sangria was just that good—or maybe because we all had that same blissful buzz that comes from cold drinks and warm nights. Since then, this drink has become my go-to for gatherings or solo unwinding, and let’s be honest—it always disappears faster than expected.
Why You’ll Love This Carrabba’s Blackberry Sangria
This isn’t just a drink—it’s a vibe. Carrabba’s blackberry sangria has that sweet, slightly tangy charm that makes it the life of any party. First, there’s the deep berry flavor that tastes like something plucked straight from a summer garden. Then comes the gentle buzz from Italian wine and liqueur, mellowed with fruit juices and bright citrus. It’s ridiculously easy to make in big batches (hello, lazy host win!) and customizable depending on your mood. Want it more sparkly? Add ginger ale or Sprite. Want it stronger? Hello, Brandy. It’s the kind of sangria that tastes fancy without trying too hard—and that’s what makes it unforgettable.
Ingredients Notes
This recipe keeps things simple but gives you enough wiggle room to make it your own. Here’s a breakdown of the essentials:
Blackberry syrup: This is the soul of the sangria—rich, dark, and sweet. Use store-bought or make it from scratch with blackberries, sugar, and water if you’re feeling fancy.
Italian wine (Bisanzio or any sweet red): Opt for something light and slightly sweet. Bisanzio is traditional, but any affordable red with fruit notes will do.
Italian liqueur: Adds a touch of depth and warmth. No need to overthink it—just grab what you’ve got.
Sprite or ginger ale: For that fizzy, refreshing finish in each glass. It balances the stronger flavors and adds some sparkle.
Fruits for garnish: Blackberries, lemon, orange, and lime slices aren’t just pretty—they soak in flavor and make every sip pop with citrusy brightness.
How To Make This Carrabba’s Blackberry Sangria
Making this sangria is almost as relaxing as drinking it. It does require a little patience (hello, chilling time), but trust me—it’s worth the wait.
Step 1: Grab a large mason jar or pitcher—go big or go home. You want plenty of room for stirring and chilling.
Step 2: Pour in the blackberry syrup, your choice of dry Italian wine, and that splash of liqueur. Add cranberry juice if you’re following the original variation. Give it a gentle stir to combine.
Step 3: Now comes the patience part—place your concoction in the fridge for at least 2–3 hours. This allows the flavors to meld and chill properly. Overnight is even better if you can resist the temptation.
Step 4: When it’s go-time, take wine glasses and pour 2 ounces of Sprite or ginger ale into each, along with a few ice cubes.
Step 5: Fill the glasses with your chilled sangria mixture, top with slices of fresh fruit (blackberries, lemon, and orange are musts), and serve immediately. Pro tip: serve with a smug smile because you just became everyone’s favorite bartender.
Storage Options
Sangria actually loves the fridge. If you’ve got leftovers (rare, but hey), transfer them to a sealed container and refrigerate for up to 3 days. The flavors may even deepen a bit more overnight. Just avoid leaving fruit slices in too long—they can start to break down and turn mushy. If you know you’re making it ahead, consider adding the fruit just before serving. Oh, and don’t freeze it—it’s not a popsicle party.
Variations and Substitutions
You can absolutely riff on this base recipe and tailor it to your vibe. Here’s how:
Use ginger ale instead of Sprite: It adds a bit of spicy zip that plays beautifully with the blackberry.
Swap red wine for white or rosé: Lighten it up with a crisp white or make it blush with a fruity rosé.
Try brandy instead of Italian liqueur: Brandy gives it a deeper warmth and a slightly more traditional sangria flair.
Add other fruits: Cherries, peaches, or strawberries bring even more fruity depth.
Make it non-alcoholic: Use grape juice in place of wine and a flavored sparkling water instead of liquor. Still delicious, still summery.
What To Serve With This Carrabba’s Blackberry Sangria
Pair this drink with something that can soak up the sweetness and keep the good vibes going.
Here’s what goes great with it:
Mini charcuterie skewers: Because who doesn’t love cheese and cured meat on a stick? The saltiness balances the sweet sangria.
Caprese salad: Fresh mozzarella, tomatoes, and basil add a bright, herby contrast.
Grilled chicken sliders: Light but satisfying. They’re perfect for nibbling between sips.
Berry shortcake: If you’re leaning dessert-y, this is your best friend. It mirrors the blackberry and citrus notes in every bite.
FAQ
Q: Can I make Carrabba’s blackberry sangria ahead of time? A: Yes, and honestly, you should. It tastes better when chilled for a few hours or overnight. Just hold off on adding the fizzy part and fresh fruit until serving.
Q: What’s the best wine to use for this sangria? A: Any sweet or semi-sweet Italian red wine works. Bisanzio is a great choice, but you can also go with Garnacha, Pinot Noir, or even a good boxed red (we won’t judge).
Q: Is it okay to swap out the blackberry syrup? A: If you don’t have it, you can make your own by simmering blackberries with sugar and water. Or try raspberry syrup for a twist. Just don’t skip the fruity sweetness—it’s the backbone of the drink.
Carrabba’s Blackberry Sangria
Prep Time 10 minutesmins
Chill Time 2 hourshrs30 minutesmins
Total Time 2 hourshrs40 minutesmins
This refreshing sangria features bold blackberry syrup, dry Italian wine, citrus fruits, and a splash of Sprite. Perfectly chilled, it’s ideal for summer gatherings or relaxing evenings at home.
7.5litersBisanzio Italian wineor any sweet Italian red wine
3ouncesItalian liqueur
15–20 ounces Spriteapproximately 2 ounces per glass
Blackberrieshalved (for garnish)
Lemon slicesto taste
Orange slicesto taste
Additional fruit piecesoptional, for garnish
Equipment
Large mason jar or pitcher
Long-handled mixing spoon
Measuring cups
Wine glasses
Refrigerator
Prevent your screen from going dark
Instructions
Step 1: Select a large container such as a mason jar or large pitcher suitable for mixing and chilling beverages.
Step 2: Pour the blackberry syrup, Bisanzio Italian wine, cranberry juice (if using), and Italian liqueur into the container.
Step 3: Using a long-handled spoon, stir the ingredients together thoroughly until well combined.
Step 4: Cover the container and place it in the refrigerator. Allow the sangria to chill for 2 to 3 hours to allow the flavors to meld.
Step 5: When ready to serve, prepare each wine glass by adding 2 ounces of Sprite and a few ice cubes.
Step 6: Pour the chilled sangria mixture into each glass and stir lightly to blend.
Step 7: Garnish with blackberries, lemon slices, orange slices, and any additional fruits as desired. Serve immediately.
Notes
For best results, allow the sangria to chill overnight for a richer flavor.
Ginger ale can be used in place of Sprite for a spicier finish.
Add fresh fruit just before serving to maintain texture.
Scrumptious Pumpkin Risotto – Made with pumpkin, arborio rice, garlic, parmesan, and vegetable stock, this creamy pumpkin risotto is pure comfort in a bowl.
I’ll be honest—risotto always used to intimidate me. Something about the constant stirring, the delicate timing, and the high expectations of achieving that “perfectly creamy but still slightly firm” texture? It felt like a culinary tightrope act. But one rainy October afternoon, staring down a lonely pumpkin and a half-used bag of arborio rice, I decided to give it a go. And oh my, was that the turning point. The smell of roasted pumpkin filled the kitchen, and the whole thing came together in the most magical, buttery, golden-hued way. Since then, this pumpkin risotto has become my go-to for cozy nights, date nights, or just when I want something that feels a little special without being fussy. It’s now less of a tightrope and more of a warm hug in a bowl—and I love that for us.
Why You’ll Love This Scrumptious Pumpkin Risotto
This isn’t your basic side-dish risotto—it’s a full-on main character. First off, the flavor is a total fall dream: roasted pumpkin brings sweetness and depth, while garlic, butter, and parmesan make it rich and satisfying. You’re also working with layers—some pumpkin gets puréed into the stock, and some stays chunky, giving you the best of both creamy and hearty textures. Plus, you don’t need anything fancy. Just a toaster oven to roast the pumpkin, a pan, and a little patience. Oh, and it’s surprisingly filling, which makes it a one-bowl wonder you’ll keep coming back to, especially when sweater weather rolls in.
Ingredient Notes
This pumpkin risotto uses simple ingredients that come together beautifully for a cozy, comforting dish. Here’s a quick rundown on what to know before you dive in:
Pumpkin: Go for fresh diced pumpkin, not canned. Roasting it brings out a sweet, caramelized flavor.
Rice: Arborio is best, but any risotto rice will do. You want that creamy starchiness.
Shallots or Onions: Shallots bring a gentle sweetness, but regular onions work too.
Garlic: Minced fresh garlic adds that savory, aromatic backbone.
Butter: This is for sautéing and richness. You can use olive oil if needed, but butter gives it that indulgent feel.
Vegetable Stock: Adds layers of flavor. Homemade or store-bought—either works. Chicken stock is fine if you’re nota vegetarian.
Parmesan Cheese: For salty, cheesy magic. Sub with ricotta or mozzarella if that’s what’s on hand.
Nutmeg: Just a pinch adds warmth and depth—don’t skip it!
How To Make This Scrumptious Pumpkin Risotto
Making risotto isn’t hard, but it’s all about timing and patience. Here’s a cozy step-by-step walkthrough:
Step 1: Start by roasting the pumpkin. Preheat your oven to 200°C (about 400°F), toss your diced pumpkin in olive oil, and roast for 15–20 minutes. Take out 1/3 of the pumpkin, dice it smaller, and set it aside. Let the remaining 2/3 roast a bit longer until golden and soft.
Step 2: Once those pumpkin cubes cool a bit, blend the larger portion into a smooth purée using a blender or food processor.
Step 3: Warm your vegetable stock in a pot, then stir in the pumpkin purée to make a rich, golden broth. Let it simmer gently, then turn off the heat—it’s going to do the heavy lifting later.
Step 4: In a large pan, melt butter and sauté finely chopped shallots (or onions) with minced garlic, salt, and black pepper. Cook until soft and fragrant.
Step 5: Stir in your rice and toast it for a couple of minutes to coat every grain in buttery goodness.
Step 6: Now comes the calm, cozy part: ladle in warm pumpkin stock a bit at a time, stirring often. Let each addition absorb before adding the next. This takes about 15–20 minutes, and yes, your arm might get a workout.
Step 7: When the rice is nearly done—soft, creamy, but still has a little bite—stir in the diced roasted pumpkin you saved earlier.
Step 8: Finish it off with a sprinkle of nutmeg, a generous handful of grated parmesan, and some herbs like parsley or rosemary. Stir it all in, then serve immediately with a drizzle of pumpkin oil and fresh herbs on top. Optional: a splash of cream or a few roasted cherry tomatoes for extra flair.
Storage Options
Pumpkin risotto is best served fresh, but leftovers can be lifesavers.
Fridge: Store in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water or stock to bring back that creamy texture.
Freezer: Technically, you can freeze risotto, but the texture might suffer. If you must, portion it out and reheat with added moisture.
Variations and Substitutions
Want to make it your own? You’ve got options:
Cheese Swap: Use ricotta, mozzarella, or goat cheese for a different twist.
Add Wine: Stir in 100–200 ml of dry white wine after toasting the rice to add depth.
Stock Switch: No veggie stock? Use chicken stock or even plain water in a pinch.
Toppings Galore: Roasted Brussels sprouts, cherry tomatoes, or even crispy onions can jazz things up.
Vegan-Friendly: Use plant-based butter and cheese, and skip the cream for a dairy-free version.
What to Serve with This Scrumptious Pumpkin Risotto
This dish can stand on its own, but it plays really well with a few cozy companions:
Crispy Parmesan Herb Crackers: Perfect for adding crunch and a savory bite alongside the creamy risotto.
Tropical Mango Salsa: A fresh and bright contrast that balances the richness of the dish.
Golden Fried Calamari Rings: For a restaurant-style upgrade—because why not feel a little fancy at home?
FAQ
Q: Can I use canned pumpkin instead of fresh? A: You can, but fresh-roasted pumpkin gives this dish way more flavor and texture. Canned works in a pinch, though—just make sure it’s pure pumpkin and not pie filling.
Q: What’s the best rice for risotto? A: Arborio is the gold standard. Its high starch content gives that signature creaminess. If you can’t find it, look for carnaroli or vialone nano.
Q: Can I make this ahead of time? A: Risotto’s best fresh, but you can prep the pumpkin purée and store it in advance. When ready to serve, cook the risotto and mix everything together—it’ll taste freshly made.
Scrumptious Pumpkin Risotto
Prep Time 15 minutesmins
Cook Time 30 minutesmins
Total Time 45 minutesmins
A creamy and savory rice dish infused with roasted pumpkin, aromatic herbs, garlic, and parmesan cheese—perfect for cozy evenings or elegant dinner gatherings.
80gramsparmesan cheesericotta or mozzarella may be substituted
Equipment
Oven
Baking tray
Knife
Cutting board
Blender or Food Processor
Large saucepan
Large Skillet or Sauté Pan
wooden spoon
Prevent your screen from going dark
Instructions
Step 1: Preheat the oven to 200°C (392°F). Arrange the diced pumpkin on a baking tray and lightly coat with olive oil. Roast for 15–20 minutes or until tender.
Step 2: Remove approximately one-third of the roasted pumpkin, dice it finely with a knife, and set aside. Continue roasting the remaining pumpkin for an additional 5–10 minutes until slightly more caramelized.
Step 3: Once cooled, blend the remaining two-thirds of the pumpkin using a food processor or blender until smooth to form a pumpkin purée.
Step 4: In a separate pot, gently heat the vegetable stock, then stir in the pumpkin purée. Heat the mixture together for a few minutes before turning off the heat.
Step 5: In a large skillet or sauté pan, melt the butter over medium heat. Add the chopped shallots and minced garlic. Season with salt and pepper, and sauté for several minutes until softened and aromatic.
Step 6: Add the rice to the pan, stirring well to coat it evenly in the butter and aromatics.
Step 7: Gradually add the warm pumpkin stock mixture to the rice, stirring frequently. Allow the rice to absorb the liquid slowly, cooking for 15–20 minutes until it reaches a tender, al dente consistency.
Step 8: Incorporate the reserved diced roasted pumpkin into the pan, mixing gently.
Step 9: Remove from heat and stir in grated nutmeg and parmesan cheese. Add fresh herbs such as parsley, rosemary, or oregano, if desired.
Step 10: Serve immediately while warm. Optionally, garnish with a drizzle of pumpkin oil, fresh cilantro or parsley leaves, and a touch of cream. Roasted cherry tomatoes or Brussels sprouts may also be added as toppings.
Notes
If desired, white wine (100–200 ml) may be added during the rice sautéing stage for enhanced flavor.
If vegetable stock is unavailable, water or chicken stock may be used as substitutes.
To reheat leftovers while retaining moisture, use a stovetop with a splash of water or microwave with a bowl of water alongside the dish.
These Vegan Oatmeal Chocolate Chip Cookies come together with rolled oats, vegan butter, coconut sugar, and dairy-free chocolate chips for a chewy, chocolatey treat that’s totally plant-based.
There’s something about the smell of cookies baking that just melts stress away, right? I first made these Vegan Oatmeal Chocolate Chip Cookies one lazy Sunday when the only things in my pantry were oats, a half-used bag of chocolate chips, and the last stick of vegan butter. No eggs, no dairy—just the basics. And you know what? Magic happened. I shared them with friends at a weekend potluck, and they disappeared before the main course even started. Now they’ve become a go-to recipe whenever I want to whip up something sweet, cozy, and a little bit nostalgic, without messing with the whole “where are my eggs?” situation.
Why You’ll Love This Vegan Oatmeal Chocolate Chip Cookies Recipe
These cookies are the perfect mix of crunchy on the outside, soft on the inside, and loaded with wholesome goodness. They’re:
Vegan and dairy-free – No eggs, no milk, just plant-based joy in every bite.
Quick to make – From pantry to plate in about 30 minutes.
Batch-friendly – Make once, enjoy for days (or not, if you devour them quickly like I do).
Giftable and snackable – Pack ‘em up for a sweet little present or keep a jar on the counter for snack attacks.
Ingredient Notes
These cookies keep it simple while delivering BIG on flavor. Here’s a quick look at what goes into them:
Vegan butter: Gives that classic cookie richness and structure. You could use coconut oil in a pinch, but butter gives a better flavor.
Coconut sugar: Adds a lovely caramel-like sweetness and a little chew. Dates blended into a paste can also work if you’re feeling fancy.
Almond milk: Just a splash keeps the dough soft and brings everything together.
Vanilla extract: Essential for that warm cookie flavor.
Plain flour: Feel free to sub with all-purpose if that’s what you’ve got. Whole wheat flour gives a more rustic vibe.
Baking powder + baking soda: The dream team for a bit of lift and chewiness.
Oats: Old-fashioned oats bring texture, fiber, and heartiness.
Salt: Enhances all the flavors. Don’t skip it!
Chocolate chips: Dark or semi-sweet work great. Make sure they’re dairy-free to keep it vegan!
How To Make This Vegan Oatmeal Chocolate Chip Cookies
Let’s get into it step-by-step so you don’t miss a crumb.
Step 1:Preheat the oven to 350°F. This gives it time to reach the perfect temp while you mix.
Step 2:In a large bowl, combine the vegan butter and coconut sugar. Stir until smooth and creamy—this is your flavor base.
Step 3:Add in the almond milk, vanilla extract, flour, baking powder, baking soda, and salt. Mix thoroughly until no dry patches remain. The dough should be soft but not sticky.
Step 4:Fold in the oats and chocolate chips. Use a spatula or wooden spoon to gently incorporate them. This is where the magic happens.
Step 5:Let the dough rest for 10 minutes. This helps the oats soften slightly and the dough firm up a bit.
Step 6:Scoop 10–15 cookie dough balls and place them on a baking tray lined with parchment paper. Space them out so they have room to spread.
Step 7:Bake for 10 minutes at 350°F. The edges should be golden brown, and the tops will look just a tad underdone (don’t worry—they’ll set as they cool).
Step 8:Cool on the tray for 5 minutes before transferring to a rack or container. This is when they firm up and get that perfect cookie texture.
Storage Options
These cookies keep beautifully! Store them in an airtight container at room temperature for up to 10–15 days. For longer storage, freeze them in a zip-top bag and reheat gently in the microwave when a craving strikes.
Variations and Substitutions
Want to mix things up a little? Here are some tasty twists:
Add-ins: Try chopped walnuts, pecans, or almonds for added crunch.
Swap chocolate: Use white chocolate chips or chopped vegan dark chocolate chunks.
Fruity vibes: Add in raisins, dried cranberries, or even chopped dried apricots.
Flour swap: Use whole wheat or oat flour for a heartier bite.
Make it gluten-free: Use certified gluten-free oats and a gluten-free flour blend.
What to Serve With This Vegan Oatmeal Chocolate Chip Cookies
These cookies shine on their own, but they pair beautifully with a few treats:
A warm mug of oat milk latte: Cozy, creamy, and makes the cookie taste even chocolatier.
Fresh fruit salad: Lightens things up and adds a juicy contrast to the cookie’s rich texture.
Q: Can I freeze the dough and bake it later? A: Absolutely! Scoop the dough into balls and freeze. When ready to bake, just add 2 extra minutes to the baking time.
Q: Are these cookies gluten-free? A: Not as written, but you can easily make them gluten-free by using certified GF oats and flour.
Q: Why are my cookies too soft or falling apart? A: Be sure to let them cool fully after baking—hot cookies are fragile! Also, don’t skip the resting time for the dough. It helps with structure.
Vegan Oatmeal Chocolate Chip Cookies
Prep Time 10 minutesmins
Cook Time 10 minutesmins
Rest Time 10 minutesmins
Total Time 30 minutesmins
These vegan oatmeal chocolate chip cookies feature a tender, chewy interior with a crisp outer texture. Prepared without dairy or eggs, they are a wholesome, plant-based treat made with oats, coconut sugar, and rich chocolate chips—perfect for gifting, snacking, or sharing with loved ones.
200gramsplain flourall-purpose flour may also be used
½teaspoonbaking powder
¼teaspoonbaking soda
90gramsoats
½teaspoonsalt
100gramschocolate chips
Equipment
Mixing bowl
Measuring cups and spoons
Spatula or whisk
Baking sheet
Parchment paper
Oven
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Instructions
Step 1: Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper.
Step 2: In a mixing bowl, combine vegan butter and coconut sugar. Stir until the mixture is well blended.
Step 3: Add plain flour, almond milk, baking powder, baking soda, vanilla extract, and salt to the bowl. Mix thoroughly until all ingredients are fully incorporated.
Step 4: Fold in the oats and chocolate chips using a spatula or whisk until evenly distributed. Allow the mixture to rest for 10 minutes.
Step 5: Using gloved hands, portion the dough into 10 to 15 equal-sized balls. Place them onto the prepared baking tray, spacing them apart to prevent sticking during baking.
Step 6: Bake for approximately 10 minutes at 350°F, or until the cookie tops are firm and the edges are slightly browned.
Step 7: Remove the tray from the oven and let the cookies cool for at least 5 minutes to firm up before serving or storing.
Step 8: Store the cooled cookies in an airtight container to maintain freshness for up to 10–15 days.
Notes
To enhance the flavor, consider adding nuts such as macadamia, hazelnuts, or roasted almonds.
For a smoother shape, chill the portioned cookie dough for 20 minutes before baking.
Raisins may be used in addition to or instead of chocolate chips for a fruity variation.
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