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French Crepes With Delicious Toppings

French Crepes With Delicious Toppings

French Crepes With Delicious Toppings – Flour, eggs, milk, butter, and sugar come together in this classic French crepe recipe, perfect for sweet or savory toppings.

I first learned how to make French crepes from a local café owner in Nice, who insisted that the true magic of a crepe lies not just in the batter, but in the patience it takes to swirl it just right. She had a habit of tossing the crepe mid-air with one hand, while clutching a coin in the other, laughing that it would bring wealth. I didn’t get rich that year, but I did walk away with a lifelong obsession with perfecting that golden, paper-thin crepe. Over the years, I’ve made them for lazy Sunday brunches, weeknight dessert cravings, and even late-night snack runs. The joy is in the ritual—mix, swirl, flip, and top with whatever your heart (or fridge) desires.

Why You’ll Love These French Crepes With Delicious Toppings

These French crepes are endlessly versatile, elegantly thin, and surprisingly easy to whip up. You only need a few basic ingredients to create a base that can lean sweet, savory, or anywhere in between. Whether you’re piling on Nutella and bananas or sautéed veggies and cheese, the crepe carries it all with buttery grace. Plus, this recipe takes under 30 minutes, which means it’s doable even on groggy mornings or busy weeknights. Serve them flat, fold them, roll them—it doesn’t matter. What matters is how quickly they vanish from the plate.

Ingredient Notes

French Crepes With Delicious Toppings

Making great crepes starts with the basics, but each ingredient plays a specific role to get that soft, flexible texture just right.

  • Flour (100g): Use all-purpose flour for a smooth, tender crepe. Sift it for best results.

  • Eggs (3): These bind the batter and add richness. Room temperature eggs whisk in more easily.

  • Milk (300ml): Whole milk adds the best flavor and texture, but low-fat works in a pinch.

  • Butter (30ml): Melted and slightly cooled. Adds a silky mouthfeel and helps prevent sticking.

  • Sugar (20g): Just enough to gently sweeten without overpowering. Skip it for savory fillings.

  • Salt (pinch): Don’t leave it out! A little salt balances the sweetness and deepens the flavor.

How To Make These French Crepes With Delicious Toppings

The process of making crepes is simple, but it helps to go step-by-step to get that golden, even finish every time.

Step 1: In a large mixing bowl, combine the flour, sugar, and a pinch of salt. Crack in the eggs and whisk thoroughly until you see no lumps and the mixture is smooth.

Step 2: Gradually add the milk and continue whisking until fully incorporated. Then pour in the melted butter and stir again. The batter should be runny—this is key to creating thin crepes.

Step 3: Preheat a non-stick or lightly greased pan over low heat. Once it’s warm, add a small ladleful of batter and swirl the pan to spread it into a thin, even layer. You can also use a spatula to spread it gently.

Step 4: Cook the crepe on one side for about 40–50 seconds. If your pan isn’t sizzling gently when the batter hits, raise the heat slightly.

Step 5: Carefully slide a spatula under the crepe and flip it. Cook the other side for another 30–40 seconds until lightly golden and cooked through.

Step 6: Transfer the crepe to a serving plate and repeat the process with the remaining batter. Once done, top or fill the crepes with your favorite garnishes—from Nutella to spinach and cheese—and enjoy warm.

Storage Options

French Crepes With Delicious Toppings

Crepes are best enjoyed fresh, but you can absolutely make them ahead. Stack cooled crepes with parchment between each layer and refrigerate for up to 2 days. For longer storage, freeze the stack in a zip-top bag for up to 2 months. To reheat, place them on a dry skillet over low heat or warm them in a 150°C (300°F) oven for a few minutes. If you’re prepping for a party or a large breakfast, keep finished crepes wrapped in foil in the oven while you cook the rest.

Variations and Substitutions

Crepes are endlessly flexible—feel free to tweak the ingredients to match your dietary preferences or taste.

  • Vegan Version: Use almond milk, 200–250g flour, oil instead of butter, and a sweetener like molasses or date syrup.

  • Liqueur Twist: Add a splash of orange liqueur like Grand Marnier to the batter for an adult-friendly flavor boost.

  • Savory Spin: Skip the sugar and fill with spinach, goat cheese, and roasted veggies.

  • Thicker Crepes: Add a bit more flour for a slightly denser texture if preferred.

  • Sweeter Touch: Add a touch of vanilla extract or cinnamon for dessert-style crepes.

What To Serve With These French Crepes With Delicious Toppings

French Crepes With Delicious Toppings

These crepes can swing sweet or savory, so pair accordingly based on how you’re dressing them up.
Here are some winning combinations:

  • Fresh fruit salad: Adds a bright, juicy contrast and makes breakfast feel extra fresh.

  • Brewed coffee or espresso: Because nothing beats the classic French pairing of crepes and a strong cup of coffee.

  • Yogurt with honey and nuts: Creamy, tangy, and crunchy—a perfect contrast to soft, warm crepes.

  • Scrambled eggs with herbs: For savory crepes, this makes it a complete meal with protein and flavor.

FAQ

Q: Why are my crepes tearing when I flip them?
A: Your batter might be too thick or your pan not hot enough. Make sure the batter is runny and the pan is sizzling before pouring. Also, let the crepe cook long enough before flipping so it sets.

Q: Can I make the batter ahead of time?
A: Absolutely! In fact, letting the batter rest in the fridge for at least 30 minutes improves texture and reduces air bubbles. Just give it a quick stir before cooking.

Q: What’s the best pan to use for crepes?
A: A non-stick pan or a well-seasoned cast iron skillet works best. You can also use a crepe pan if you’re feeling fancy, but any flat-surfaced pan will do the job beautifully.

French Crepes With Delicious Toppings

French Crepes With Delicious Toppings

Prep Time 10 minutes
Cook Time 15 minutes
Rest Time 30 minutes
Total Time 55 minutes
A classic French recipe featuring delicate, thin crepes made with a simple batter of flour, eggs, milk, butter, sugar, and salt. Perfect for breakfast, brunch, or dessert, and versatile enough to pair with a variety of sweet or savory toppings.
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7 Servings

Ingredients

  • 100 grams all-purpose flour
  • 3 large eggs
  • 300 ml whole milk
  • 30 ml unsalted butter melted (additional for cooking if desired)
  • Pinch of salt
  • 20 grams granulated sugar

Equipment

  • Mixing bowl
  • Whisk
  • Measuring cups
  • Non-stick pan or cast iron skillet
  • Spatula
  • Ladle or measuring scoop

Instructions
 

  1. Step 1: In a large mixing bowl, combine the flour, sugar, and a pinch of salt. Add the eggs and whisk until the mixture is smooth and no lumps remain.
  2. Step 2: Gradually add the milk to the batter, whisking continuously. Then incorporate the melted butter and mix until the batter is thin and evenly combined.
  3. Step 3: Heat a non-stick or lightly greased skillet over low heat. Once the pan is warm, add a small amount of batter and gently tilt the pan to evenly spread it into a thin layer. Alternatively, use a spatula to assist in spreading.
  4. Step 4: Cook the crepe for approximately 40 to 50 seconds on one side. If the batter does not sizzle upon contact with the pan, slightly increase the heat.
  5. Step 5: Using a spatula, gently lift and flip the crepe to cook the other side for an additional 30 to 40 seconds, or until both sides are lightly golden.
  6. Step 6: Transfer the finished crepe to a serving plate. Repeat the process with the remaining batter. Once all crepes are prepared, garnish with desired toppings such as fruit, syrups, or cheeses and serve immediately.

Notes

This quantity yields approximately 5–7 medium crepes.
To ensure crepes stay warm during batch cooking, wrap them in foil and place in a preheated oven at 150°C for a few minutes.
For best texture, allow the batter to rest for 30 minutes before cooking.

Nutrition

Serving: 1serving | Calories: 146kcal | Carbohydrates: 16g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 84mg | Sodium: 44mg | Potassium: 109mg | Fiber: 0.4g | Sugar: 5g | Vitamin A: 276IU | Calcium: 68mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?Let me know! Mention @kitchenetteblog or tag #kitchenetteblog
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Quinoa With Roasted Vegetables

Quinoa with roasted vegetables – Quinoa, bell peppers, zucchini, red onion, tomatoes, and garlic come together in this wholesome vegan dish that’s packed with flavor and nutrients.

The first time I made this recipe, it was purely out of desperation. I’d overestimated my love for raw quinoa and ended up with a half-used bag staring back at me every time I opened the pantry. One lazy Sunday, I roasted whatever vegetables I had rolling around in the fridge—zucchini, bell peppers, some sad tomatoes—and tossed them with the quinoa, hoping for something halfway edible. And let me tell you… It was not halfway. It was full-on delicious. Since then, this quinoa with roasted vegetables has become my go-to when I need something hearty, healthy, and sneakily fancy-looking—even when I’m just eating it in my pajamas at 10 a.m.

Why You’ll Love This Quinoa With Roasted Vegetables

  • It’s gloriously flexible. Got leftover carrots? Throw ‘em in. No zucchini? Skip it. The recipe doesn’t mind.

  • Naturally vegan and gluten-free. No substitutions or swaps needed—just good, clean plant-based goodness.

  • Roasting magic. Those slightly crispy edges? That deep caramelized flavor? That’s the oven working its magic while you kick back.

  • Meal prep hero. Make it once, eat it all week. It stores like a dream and reheats beautifully.

  • Balanced and nutritious. With healthy fats, plant-based protein, fiber, and plenty of vitamins, your body and your taste buds will both be happy.

Ingredient Notes

beautifully decorated Quinoa and Roasted Vegetables

This dish keeps it simple, but a few tips go a long way to get the most out of every bite:

  • Quinoa: Cooked quinoa saves time, but you can cook it fresh with veggie stock and spices for an extra flavor boost.

  • Zucchini: Slice it into half-moons or small chunks so it roasts quickly and evenly.

  • Red Onion: Red onions mellow out beautifully in the oven, adding sweetness and depth.

  • Bell Peppers: Any color works, but mixing red, yellow, and green gives a rainbow of flavor.

  • Tomatoes: Cherry tomatoes or chopped regular ones both roast well—just don’t skip them!

  • Garlic: Finely minced garlic blended with olive oil adds that irresistible roasted aroma and taste.

  • Olive Oil: Use good-quality olive oil—it’s the base of the flavor here and helps the veggies caramelize.

How To Make This Quinoa With Roasted Vegetables

Bowl of Quinoa With Roasted Vegetables

It’s a one-pan (ish) wonder that comes together easily, even on busy days.

Step 1: Prep the Oven and Veggies
Start by preheating your oven to 420°F. This ensures the veggies get that initial blast of heat that helps them roast and caramelize beautifully. Meanwhile, mince the garlic and mix it with olive oil in a small bowl.

Step 2: Season the Vegetables
In a large bowl, combine your chopped zucchini, red onion, tomatoes, and bell peppers. Pour the garlic-oil mixture over the top, sprinkle with salt, pepper, and your favorite spices (think oregano, thyme, or a touch of chili flakes), then toss everything to coat evenly.

Step 3: Roast to Perfection
Spread the veggies on a baking tray lined with parchment paper. Roast in the oven at 410°F for about 25 minutes, flipping them around every 10 minutes for even browning. They should be tender and lightly crisped at the edges when done.

Step 4: Cook or Reheat the Quinoa
If using pre-cooked quinoa, just reheat it in the oven for about 2 minutes. If cooking from scratch, rinse 400–500g of quinoa under running water, then add it to a pot with 2 parts water or veggie stock to 1 part quinoa, a pinch of salt, and a few spices. Let it simmer for 15 minutes until the liquid is absorbed and quinoa is fluffy.

Step 5: Mix and Serve
Combine the roasted vegetables with the quinoa in a serving bowl. Toss everything gently. Add a drizzle of melted butter (if not vegan) or a splash of lemon juice for brightness. Top with crumbled ricotta, cottage cheese, or pecorino if you’re feeling indulgent.

Storage Options

Store any leftovers in an airtight container in the fridge for up to 5 days. It reheats well in the microwave or stovetop. You can also serve it cold like a salad—just add a fresh splash of lemon juice or olive oil before serving.

Variations and Substitutions

Quinoa With Roasted Vegetables

  • Add More Veggies: Broccoli, carrots, kale, mushrooms—you name it. If it roasts, it works.

  • Cheese It Up: Add feta, parmesan, or goat cheese if dairy is welcome in your kitchen.

  • Spice It Differently: Try curry powder for a Middle Eastern vibe, or chipotle for smoky heat.

  • Use a Skillet Instead of an Oven: If you don’t want to heat the oven, sauté everything in a large pan.

  • Change the Grain: No quinoa? Couscous, brown rice, or farro can stand in nicely.

What to Serve With Quinoa With Roasted Vegetables

Pair this colorful bowl with something comforting or creamy for a full-on feast:

  • Creamy Tomato Soup: Because dipping a bite of roasted veggie quinoa into a warm soup is oddly perfect.

  • Grilled Halloumi: Adds salty, chewy contrast that balances the soft veggies and fluffy quinoa.

  • Garlic Bread: Crunchy, toasty, and perfect for scooping up leftovers from the bowl.

  • Avocado Slices: They bring creaminess and healthy fats, making your bowl extra satisfying.

  • Fried Eggs: Plop one on top and call it brunch. Or lunch. Or dinner.

FAQ

Q: Can I make this dish ahead of time?
A: Absolutely! It’s actually better after a few hours when the flavors have mingled. Just store in the fridge and reheat when needed.

Q: How do I avoid soggy roasted vegetables?
A: Cut your veggies evenly, don’t overcrowd the pan, and roast at high heat. Also, never skip preheating the oven.

Q: Is quinoa better cooked in water or vegetable broth?
A: Broth wins every time! It adds more flavor and depth to the quinoa without needing extra seasoning.

Quinoa with Roasted Vegetables

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
A nutritious and flavorful vegan dish combining tender roasted vegetables with hearty quinoa, perfect for a wholesome meal any time of day.
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4 Servings

Ingredients

  • 2 –4 tablespoons olive oil
  • 1 zucchini sliced into small chunks
  • 1 medium red onion chopped
  • 1 –2 bell peppers red, green, or yellow, chopped
  • 2 –3 garlic cloves finely minced
  • Tomatoes chopped or whole cherry tomatoes
  • Cooked quinoa or 400–500 grams raw quinoa
  • Salt to taste
  • Pepper to taste
  • Spices of choice e.g., thyme, oregano, rosemary
  • Optional: Vegetable stock or water for cooking quinoa
  • Optional toppings: melted butter ricotta, cottage, or pecorino cheese; lemon juice

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowls
  • Oven
  • Saucepan
  • Strainer

Instructions
 

  1. Step 1: Preheat the oven to 420°F (215°C). Combine minced garlic and olive oil in a small bowl and set aside.
  2. Step 2: Line a baking sheet with parchment paper. In a large mixing bowl, add the chopped vegetables. Drizzle with the garlic and olive oil mixture. Season with salt, pepper, and desired spices, then toss to coat evenly.
  3. Step 3: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast in the oven at 410°F (210°C) for approximately 25 minutes, rotating the vegetables every 10 minutes for even roasting.
  4. Step 4: If using pre-cooked quinoa, reheat it in the oven for about 2 minutes. If cooking quinoa from scratch, rinse 400–500 grams of quinoa thoroughly. Place it in a saucepan with a ratio of 200 ml of water or vegetable stock per 100 grams of quinoa. Add salt and spices to taste. Bring to a boil, then reduce heat and simmer for 15 minutes or until all the liquid is absorbed.
  5. Step 5: Combine the warm quinoa and roasted vegetables in a serving bowl. Toss gently to mix.
  6. Step 6: Optionally, top with melted butter and your choice of cheese for added flavor. Add a splash of lemon juice before serving if desired.

Notes

Roast vegetables in small, evenly-sized pieces for better texture.
You may roast vegetables in a skillet on the stovetop for 20 minutes if an oven is unavailable.
Add cheeses or lemon juice at the end for a flavor boost.

Nutrition

Serving: 1serving | Calories: 34kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Sodium: 6mg | Potassium: 237mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1030IU | Vitamin C: 49mg | Calcium: 19mg | Iron: 0.4mg
DID YOU MAKE THIS RECIPE?Let me know! Mention @kitchenetteblog or tag #kitchenetteblog

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Freshly cut carrot cake slices arranged on a wooden board with a fork and napkin on the side.

Instant Pot Carrot Cake Recipe

Moist Instant Pot carrot cake made with fresh carrots, whole wheat flour, dried apricots, butter, eggs, cinnamon, nutmeg, lemon zest, and lemon juice — a quick, oven-free delight!

This Instant Pot carrot cake is moist, fluffy, and packed with carrots, apricots, and cozy spices. No oven needed — it’s perfect for breakfast or a sweet afternoon treat!

Carrot cake has always had a bit of a soft spot in my heart (and maybe my waistline — let’s be real). I still remember the first time I tried making carrot cake in an Instant Pot. I was in a rush, craving something sweet, but the thought of preheating the oven and babysitting a cake for nearly an hour? Nope. So I grabbed my Instant Pot, tossed in what I had on hand (hello, sad bag of carrots and a lonely lemon), crossed my fingers, and hoped for the best. What came out was this ridiculously moist, cozy cake that felt like a warm hug, and I’ve been making it this way ever since. Honestly, if you’d told me I’d be baking cake in a pressure cooker a few years ago, I’d have laughed (probably with frosting on my face).

Why You’ll Love This Instant Pot Carrot Cake

Close-up of a slice of carrot cake showing the soft, spongy texture with bits of apricot inside.

You know how some recipes promise magic and give you… Well, a mess? This isn’t one of those. Here’s what makes this Instant Pot carrot cake worth making again and again (and maybe again, no judgment):

  • No oven drama — Just set it and forget it. Your Instant Pot does all the heavy lifting, no preheating or oven sweat required.

  • Super moist texture — The steam environment of the Instant Pot gives you a cake so soft and spongy, it practically melts in your mouth.

  • Packed with flavor — Carrots, apricots, cinnamon, nutmeg, lemon — it’s like a little flavor party where everyone’s invited.

  • Quicker than traditional baking — This cake’s ready in a fraction of the time. Perfect for those “I need cake NOW” moods.

Ingredient Notes:

Ah, the beauty of this recipe is that it’s built on simple, wholesome ingredients — the kind you probably have lurking in your kitchen right now. Let’s break it down so you can see just how flexible and friendly this cake really is:

  • Carrots: The star! Freshly grated is best — they add natural sweetness and keep the cake moist.

  • Whole wheat flour: Adds a bit of nuttiness and extra fiber, but if you’ve only got all-purpose, that’ll work too.

  • Dried apricots: Little pops of chewy sweetness. Don’t have apricots? Raisins, dates, or even chopped nuts could work.

  • Butter: For richness. If you want dairy-free, coconut oil is a great stand-in.

  • Eggs: These bind everything together.

  • Sugar: White or brown — your choice. Brown sugar will give you deeper, caramel-y vibes.

  • Cinnamon & nutmeg: Because what’s carrot cake without those warm spices?

  • Lemon zest & juice: Adds a fresh, bright note that balances the sweetness.

  • Baking soda & salt: Just enough lift and balance — don’t skip these!

How to Make Instant Pot Carrot Cake — Step-by-Step

Top view of a moist Instant Pot carrot cake topped with cream cheese frosting and a sprinkle of cinnamon.

Okay, let’s break it down. Don’t worry, it’s easier than it sounds, and I’ll walk you through it like we’re baking together in my kitchen.

Step 1: Melt the butter. Grab a small pan or microwave-safe bowl and melt your butter. This gives your cake that rich, buttery goodness right from the start.

Step 2: Make the batter. In a large bowl, whisk together the flour, eggs, sugar, and your melted butter until the mixture is nice and smooth. No dry pockets allowed!

Step 3: Add the extras. Toss in the baking soda, salt, cinnamon, nutmeg, diced apricots, lemon zest, and lemon juice. Give it all a good mix so every bite is packed with flavor. Let the batter rest for a couple of minutes — it’s earned it (and this helps everything settle).

Step 4: Prepare the cake tin. Brush your cake tin (the kind that fits in your Instant Pot — I use one around 7.5 inches) with butter or oil. This makes sure your cake slides right out later, no sticking drama.

Step 5: Set up your Instant Pot. Pour a bit of water into the inner pot, place your trivet, and set the filled cake tin on top. Pop the lid on, seal the vent, and set it to manual high pressure for 20 minutes.

Step 6: Cool and serve. Once it’s done, let the pressure release naturally for 5-10 minutes. Carefully lift out your cake (trivet handles are your friend here), cool a little, then slice it up and enjoy!

Storage Options for Instant Pot Carrot Cake

Freshly cut carrot cake slices arranged on a wooden board with a fork and napkin on the side.

If you’re anything like me, leftovers don’t last long… but on the off chance they do, here’s the plan. Store slices in an airtight container at room temperature for a day or two — they stay lovely and moist. Want to keep it longer? Pop it in the fridge for up to 5 days. You can also freeze individual slices (wrap ’em well!) for up to 3 months. Just thaw and zap in the microwave when the craving hits.

Variations and Substitutions:

Instant Pot carrot cake on a plate, ready for breakfast or snack time.

What’s great about this recipe is how easy it is to tweak, so feel free to make it your own.

  • Go dairy-free: Swap butter for coconut oil or a good plant-based spread.

  • Switch the fruit: No apricots? Raisins, dried cranberries, or chopped dates would be delicious.

  • Add crunch: Toss in some chopped walnuts or pecans for a bit of texture.

  • Make it extra spiced: Love spice? Add a pinch of ginger or clove.

  • Frost it up: Spread cream cheese frosting or even a simple glaze over the top once cooled for extra indulgence.

What to Serve With This Instant Pot Carrot Cake

This Instant Pot carrot cake is delicious on its own, but if you’re looking to dress it up or pair it with something extra special, here are a few tasty ideas:

  • A hot cup of coffee or tea – Classic and cozy, especially for breakfast or an afternoon break.

  • Cream cheese frosting – A thick layer of sweet, tangy frosting takes this cake to the next level.

  • Fresh berries or sliced fruit – Strawberries, blueberries, or even thin apple slices add a pop of freshness.

  • A scoop of ice cream – Vanilla, butter pecan, or even cinnamon ice cream make it a dreamy dessert.

  • A drizzle of honey or maple syrup – For a little extra sweetness without too much fuss.

Honestly, this cake’s a bit of a chameleon — it goes well with whatever makes you happy at the table!

FAQ

Q: Can I make this cake without an Instant Pot?
A: Absolutely — you can bake it in the oven at 350°F (175°C) for about 35-40 minutes. Just keep an eye on it and test with a toothpick!

Q: How do I keep my carrot cake from being too dense?
A: Make sure you’re not overmixing the batter — gentle is the name of the game. And don’t skip the baking soda; it helps give your cake that lovely lift.

Q: Can I add pineapple or coconut to this recipe?
A: You bet! Crushed pineapple adds extra moisture, and shredded coconut brings a tropical twist. Just don’t overdo it, or your cake might get too heavy.

Close-up of a slice of carrot cake showing the soft, spongy texture with bits of apricot inside.

Instant Pot Carrot Cake

Prep Time 15 minutes
Cook Time 20 minutes
Cooling 10 minutes
A moist and flavorful carrot cake made in the Instant Pot, combining fresh carrots, dried apricots, whole wheat flour, and warm spices. This no-oven cake is perfect for breakfast, snacks, or dessert and comes together quickly and easily.
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8 Slices

Ingredients

  • 250 grams carrot grated
  • 1/2 teaspoon lemon zest
  • 10 cubes dried apricots diced
  • 5 tablespoons butter or coconut oil for dairy-free option
  • 3 eggs
  • 100 grams sugar white or brown sugar
  • 200 grams whole wheat flour
  • 1/2 teaspoon cinnamon powder
  • 1/2 teaspoon nutmeg powder
  • 1 pinch salt
  • 1 tablespoon lemon juice
  • 1 teaspoon baking soda

Equipment

  • nstant Pot
  • Trivet
  • 7.5-inch (or smaller) cake tin suitable for the Instant Pot
  • Mixing bowl
  • Whisk
  • Small pan or microwave-safe bowl (for melting butter)
  • Pastry brush

Instructions
 

  1. Step 1: Melt the butter in a small pan or microwave-safe bowl. Set aside.
  2. Step 2: In a large mixing bowl, combine the whole wheat flour, eggs, sugar, and melted butter. Whisk the mixture until smooth and well combined.
  3. Step 3: Add the baking soda, salt, cinnamon powder, nutmeg powder, diced apricots, lemon zest, and lemon juice. Stir until all ingredients are fully incorporated. Let the batter rest for a couple of minutes.
  4. Step 4: Brush the inside of your cake tin with butter or oil to prevent sticking. Pour the prepared batter into the cake tin.
  5. Step 5: Add water to the inner pot of the Instant Pot (approximately 1 to 1.5 cups). Place the trivet inside, and position the filled cake tin on top of the trivet.
  6. Step 6: Secure the lid of the Instant Pot and set the valve to the sealing position. Cook on manual high pressure for 20 minutes.
  7. Step 7: Allow the pressure to release naturally for 5 to 10 minutes. Carefully remove the cake tin using the trivet handles. Let the cake cool slightly before slicing and serving.

Notes

A 7.5-inch cake tin works best, but any tin that fits inside your Instant Pot can be used.
Coconut oil can be substituted for butter if you prefer a dairy-free cake.
This cake pairs well with cream cheese frosting, fresh fruits, or a scoop of ice cream for serving.
Store leftover slices in an airtight container at room temperature for 1-2 days, in the refrigerator for up to 5 days, or freeze for up to 3 months.
DID YOU MAKE THIS RECIPE?Let me know! Mention @kitchenetteblog or tag #kitchenetteblog

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Broccoli Cheese Soup in instant pot

Broccoli Cheese Soup In Instant Pot Recipe

Broccoli Cheese Soup In Instant Pot Recipe – This cozy bowl features broccoli, cheddar cheese, vegetable stock, cream, and a touch of garlic—comfort food made easy in your Instant Pot.

I first whipped up this broccoli cheese soup on a chilly weeknight when dinner needed to be fast, warm, and—let’s be honest—something green to cancel out the cookies I’d eaten all day. I had broccoli on its last leg and a block of cheddar begging to be used. I tossed everything into the Instant Pot with zero expectations and ended up with a bowl so rich, creamy, and soul-hugging, I knew I had to make it a regular thing. Now, it’s my go-to recipe for lazy Sundays, quick lunches, or anytime I want to pretend I’ve got my life together (even if I’m eating it in fuzzy socks at 2 p.m.).

Why You’ll Love This Broccoli Cheese Soup

  • Ultra Creamy Without the Fuss: Thanks to the Instant Pot, you’ll get that luscious, silky texture in under 30 minutes—no simmering on the stove forever.

  • Packed with Hidden Veggies: Between the broccoli and carrots, this soup sneaks in a decent dose of nutrition—perfect for picky eaters or your veggie-resistant partner.

  • Freezer-Friendly and Meal Prep Approved: Make a big batch and freeze for rainy days, busy weeknights, or those moments when you’re too tired to cook but still want something homemade.

  • Totally Customizable: Want it lighter? Use milk. Need it cheesier? Add more cheddar. Prefer spice? Toss in some red pepper flakes. This recipe is your playground.

Ingredient Notes

Before we dive in, let’s take a quick stroll through the fridge and pantry. These notes will help you tweak or prep like a pro:

  • Butter: Adds that rich base flavor—feel free to sub with olive oil if you’re out or going dairy-free.

  • Chopped Onion: Sweet or yellow onions both work well. If you want extra depth, try caramelizing it slightly during sautéing.

  • Shredded Cheddar Cheese: Sharp cheddar is ideal here for flavor punch, but mild works if you prefer it mellow.

  • Broccoli Florets: Fresh is best, but frozen will do in a pinch—just don’t skip the chopping.

  • Vegetable Stock: Go low-sodium if you want to control the salt levels, or swap with chicken stock for extra richness (if not keeping it vegetarian).

  • All-Purpose Flour: Helps thicken the soup—if gluten-free, use a 1:1 gluten-free flour blend.

  • Carrots: They add subtle sweetness and color—totally optional but highly recommended.

  • Garlic Powder: Quick, easy, and no peeling required! You can sub with fresh garlic if you’re feeling fancy.

  • Cream: This makes it decadent. For a lighter version, use whole milk or half-and-half.

  • Mustard: It’s a secret weapon for balancing the richness—don’t skip it!

  • Salt & Pepper: Adjust these at the end after tasting.

How To Make This Broccoli Cheese Soup

Broccoli Cheese Soup

Making this soup is so simple, it practically cooks itself. Here’s how to get from chopped veggies to creamy perfection in just a few steps:

Step 1: Set your Instant Pot to sauté mode. Add the butter (or oil), chopped onion, carrots, garlic powder, salt, pepper, and mustard. Stir frequently as the veggies cook—you’re just softening and building flavor here. Once everything’s fragrant and slightly tender, turn off the sauté function and let it rest a moment.

Step 2: Now add the flour and pour in the vegetable stock slowly, stirring constantly to avoid lumps. Stir well until it’s all combined and smooth.

Step 3: Toss in the broccoli florets and give everything a good mix. Secure the lid on your Instant Pot, set it to pressure cook, and let it go for 15 minutes. This gives the broccoli time to soften without turning it into mush.

Step 4: Once the cooking time ends, carefully release the pressure (natural or quick release is fine). Open the lid, stir the soup gently, and pour in the cream.

Step 5: Switch back to sauté mode and stir in the shredded cheese a handful at a time. Let it melt completely, creating a rich, velvety texture. Once smooth and steamy, your soup is ready to ladle into bowls.

Storage Options

Creamy, cheesy, and loaded with broccoli, this Instant Pot soup comes together fast with onion, carrots, cheddar, and a splash of cream.

This soup stores like a dream. If you have leftovers (and that’s a big “if”), just pop it in an airtight container and refrigerate—it’ll keep for 3 to 4 days. When reheating, give it a good stir over low heat to bring back that creamy consistency.

Want to save it for later-later? Freeze it in containers or zip-top bags (labelled, of course) for up to 3 months. Just remember: cream-based soups can separate a bit when thawed, so whisk them well while reheating to bring everything back together.

Variations and Substitutions

Let’s say you’re missing an ingredient—or just want to switch things up. Here are a few ideas to make this recipe your own:

  • Swap Cream for Milk: Use whole milk or even unsweetened almond milk for a lighter version that’s easier to freeze.

  • Add More Veggies: Try cauliflower, zucchini, or spinach if you’re feeling veggie-happy.

  • Make It Spicy: Add red pepper flakes or a dash of hot sauce for a little kick.

  • Use Chicken Stock: If you’re not sticking to vegetarian, chicken stock adds a deeper flavor base.

  • Gluten-Free Option: Use a gluten-free flour blend to thicken instead of all-purpose flour.

What to Serve with This Broccoli Cheese Soup

Broccoli Cheese Soup in instant pot

This creamy broccoli cheese soup pairs beautifully with a variety of cozy sides. Here’s what I’d set on the table next to it:

  • Crusty Artisan Bread: Nothing beats dunking warm bread into cheesy soup—it’s the ultimate comfort bite.
  • Garlic Butter Rolls: Soft, fluffy, and garlicky—these are perfect for scooping up every last bit.
  • Chickpea Salad: A fresh, tangy side to balance the richness of the soup.
  • Grilled Chicken Strips: If you’re craving more protein, tender grilled chicken adds a nice contrast.
  • Roasted Potatoes: The crispy edges and fluffy centers of roasted potatoes are just dreamy next to this soup.

FAQ

Q: Can I make this without an Instant Pot?
A: Absolutely! Just follow the same steps in a large pot on the stove. Sauté the veggies, add the stock and broccoli, and let it simmer gently until everything’s tender. Then add the cream and cheese just as you would with the Instant Pot.

Q: Can I freeze broccoli cheese soup with cream?
A: You can, but cream-based soups may separate when frozen. To avoid a weird texture, whisk thoroughly while reheating, or use milk instead of cream if freezing is your plan.

Q: What kind of cheese is best for this soup?
A: Sharp cheddar is classic for bold flavor, but you can mix in Monterey Jack, Gouda, or even a little Parmesan for added depth. Just avoid pre-shredded cheese—it doesn’t melt as smoothly.

Broccoli Cheese Soup in instant pot

Broccoli Cheese Soup In Instant Pot Recipe

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
This creamy, cheesy broccoli soup is a hearty and comforting dish, prepared quickly and effortlessly in your Instant Pot. Perfect for a cozy lunch or dinner, it blends sharp cheddar with fresh vegetables for a rich and satisfying bowl.
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6 Servings

Ingredients

  • 5 tablespoons butter
  • 1 medium onion finely chopped
  • 6 to 7 tablespoons all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/3 teaspoon black pepper
  • 1 teaspoon mustard
  • 6 cups broccoli cut into small florets
  • A handful of carrots chopped
  • 6 cups vegetable stock
  • 3 cups heavy cream
  • 3 cups shredded cheddar cheese

Equipment

  • Instant Pot
  • Cutting board
  • Chef’s knife
  • Measuring spoons
  • Measuring cups
  • Mixing spoon
  • Ladle

Instructions
 

  1. Step 1: Select the sauté setting on the Instant Pot. Add the butter, chopped onion, carrots, garlic powder, salt, and pepper. Sauté, stirring occasionally, until the vegetables are softened and aromatic. Turn off the heat and allow the mixture to rest briefly.
  2. Step 2: Sprinkle in the flour and pour in the vegetable stock. Stir thoroughly to ensure no lumps remain.
  3. Step 3: Add the mustard and broccoli florets. Stir gently to incorporate all ingredients evenly.
  4. Step 4: Secure the lid and set the Instant Pot to pressure cook for 15 minutes.
  5. Step 5: Once cooking is complete, carefully release the pressure and open the lid. Stir in the cream slowly, allowing it to blend smoothly into the soup.
  6. Step 6: Return the pot to sauté mode for a few more minutes. Add the shredded cheese and stir continuously until fully melted and incorporated.
  7. Step 7: Serve warm, garnished with extra broccoli florets, shredded cheese, or a dollop of sour cream as desired.

Notes

You may substitute milk for cream for a lighter version.
To lower the carbohydrate content, reduce the flour amount.
This soup pairs well with crusty bread or bread chunks for dipping.

Nutrition

Serving: 1serving | Calories: 798kcal | Carbohydrates: 22g | Protein: 20g | Fat: 72g | Saturated Fat: 44g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.4g | Cholesterol: 216mg | Sodium: 1844mg | Potassium: 481mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3657IU | Vitamin C: 81mg | Calcium: 529mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?Let me know! Mention @kitchenetteblog or tag #kitchenetteblog
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Rice Pudding made in a Slow Cooker

Slow Cooker Rice Pudding Recipe

Slow cooker rice pudding recipe made with milk, coconut milk, rice, sugar, salt, and a hint of cinnamon for cozy, hands-off comfort.

I still remember the first time I made rice pudding in a slow cooker. I was knee-deep in a chaotic Sunday—laundry on one end, toddler tantrum on the other, and a desperate craving for something sweet but soothing. Stirring a pot of rice pudding on the stovetop? Not in the cards. So I tossed everything into my slow cooker, crossed my fingers, and hoped for the best. When I lifted the lid three hours later, it smelled like a warm hug. Creamy, sweet, a whisper of coconut, and just enough cinnamon to make the kitchen feel like fall. Ever since then, it’s been my go-to dessert when I need something delicious without the drama. Plus, it turns out rice pudding in a slow cooker is basically magic—no babysitting, no burnt bottoms, just pudding perfection.

Why You’ll Love This Slow Cooker Rice Pudding Recipe

Slow Cooker Rice Pudding

This isn’t just any rice pudding—this is your ticket to dessert bliss with barely any effort. First off, you don’t have to stand around stirring, so your arm can finally take a break. It’s ridiculously simple, with ingredients you probably already have, and the slow cooker does the heavy lifting. The combo of regular milk and coconut milk gives it that creamy texture with a tropical twist, while a sprinkle of cinnamon takes it to cozy-town. You can dress it up with fruit or nuts, or just enjoy it straight from the pot (no judgment). And here’s the kicker: it works even with leftover rice. Lazy, resourceful, and delicious? Count me in.

Ingredient Notes

Slow Cooker Rice Pudding Recipe

This recipe may look humble, but each ingredient brings something special to the bowl.

  • Rice: Use medium or long-grain white rice for a soft, creamy texture. Short-grain rice can get a bit too mushy here unless that’s your vibe.

  • Milk: Regular whole milk keeps things creamy and traditional. You can also use 2%—just expect a slightly thinner result.

  • Coconut Milk: Adds subtle sweetness and a rich flavor. Bonus: it’s dairy-free, so this is halfway to being lactose-friendly!

  • Sugar: Four spoons keep it sweet but not cloying. Feel free to dial it up or down based on your sweet tooth.

  • Salt: Just a pinch balances the sweetness and makes the flavors pop. Don’t skip it!

  • Cinnamon Powder: The final flourish. Sprinkle it on top before serving for that warm, spiced aroma that makes everyone think you tried harder than you did.

How To Make This Slow Cooker Rice Pudding

Let’s be real—this recipe couldn’t be easier if it tried. The hardest part is not eating it straight from the slow cooker with a ladle.

Step 1: Add the milk, coconut milk, rice, sugar, and salt to your slow cooker bowl. Make sure it’s clean and prepped because this pudding will want to stick if things get too wild.

Step 2: Gently mix everything together with a spoon. No need to whisk like a mad person—just combine it well so the sugar doesn’t clump at the bottom.

Step 3: Cover and set your slow cooker to low heat. Let it cook for 3 to 4 hours. During this time, your house will slowly start to smell like dessert heaven.

Step 4: Once the cooking time is up, check the texture. It should be thick and creamy, with tender rice. If it looks a bit too loose, don’t worry—it thickens as it cools.

Step 5: Serve warm, topped with a sprinkle of cinnamon powder. You can also let it cool and refrigerate it for a chilled dessert later. It’s great both ways!

Storage Options

Leftovers? Lucky you. Store the rice pudding in an airtight container in the fridge for up to 4 days. When reheating, add a splash of milk to loosen it up. It thickens a lot after chilling. You can also freeze it in portions, but be warned—after thawing, the texture might be a little grainy. It’s still totally edible and cozy, though!

Variations and Substitutions

Want to tweak it a little? Here’s how you can make this recipe your own:

  • Swap the rice: Use brown rice for a nuttier bite and more fiber. Just be prepared for a longer cook time.

  • Change the milk: Almond milk, oat milk, or soy milk can all work instead of cow’s milk.

  • Make it custardy: Add two beaten eggs during the last 30 minutes of cooking for a thick, rich custard pudding.

  • Boost the spice: Try nutmeg, cardamom, vanilla extract, or a pinch of clove for more complex flavor.

  • Use leftover rice: Got rice from last night’s dinner? Use 1 cup, add a bit less milk, and cook for just 20 minutes!

What to Serve With This Slow Cooker Rice Pudding

Rice Pudding made in a Slow Cooker

This creamy pudding is lovely on its own, but here’s how you can jazz it up with a little sidekick:

  • Fresh Berries: Bright, juicy, and a little tart—they balance out the sweetness like a dream.

  • Toasted Almonds or Pecans: Crunchy contrast, and they bring a nutty depth.

  • Whipped Cream: Because why not? A little cloud of cream on top makes it feel like a fancy dessert.

  • Chocolate Drizzle: Just a little zigzag across the top—totally elevates the experience.

  • Diced Mango: Adds tropical flair that pairs beautifully with the coconut milk base.

FAQ

Q: Can I use jasmine or basmati rice?
A: You can, but it’ll be more fragrant and possibly a bit softer. Stick to plain long-grain for best results.

Q: Do I have to use coconut milk?
A: Nope! It adds richness and a subtle sweetness, but feel free to swap with more regular milk or another plant-based option.

Q: Can I double the recipe?
A: Absolutely—just make sure your slow cooker can handle the volume, and you may need to add 30–60 minutes to the cook time.

Slow Cooker Rice Pudding

Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
This creamy and comforting rice pudding is prepared with minimal effort thanks to the slow cooker. A cozy treat made with simple ingredients like milk, rice, and a dash of cinnamon, it’s the perfect no-fuss dessert or snack for any time of the year.
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4 Serving

Ingredients

  • 2 cups milk
  • 1/2 cup coconut milk
  • 1 cup rice
  • 4 tablespoons sugar
  • Pinch of salt
  • 1/2 teaspoon cinnamon powder for garnish

Equipment

  • Slow cooker
  • wooden spoon
  • Measuring cups
  • Measuring spoons
  • Serving plates or bowls

Instructions
 

  1. Step 1: Add the milk, coconut milk, rice, sugar, and salt into the bowl of your slow cooker.
  2. Step 2: Gently stir the mixture using a wooden spoon to combine all the ingredients evenly.
  3. Step 3: Cover the slow cooker with the lid and set it to the low setting. Cook for 3 to 4 hours.
  4. Step 4: Once the cooking time is complete, the slow cooker will automatically stop. Carefully open the lid.
  5. Step 5: Serve the pudding warm on plates or in bowls and sprinkle with cinnamon powder before serving.

Notes

You may use brown rice as a substitute for a nuttier flavor and added fiber.
Experimenting with different types of milk such as almond or soy milk can offer varied taste profiles.
For a thicker custard-like texture, consider incorporating two beaten eggs into the mixture before cooking.
Leftover plain rice may be used—add 1 cup milk and 2 tablespoons sugar and cook for 20 minutes. 

Nutrition

Serving: 1serving | Calories: 344kcal | Carbohydrates: 56g | Protein: 8g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 52mg | Potassium: 300mg | Fiber: 1g | Sugar: 18g | Vitamin A: 198IU | Vitamin C: 0.3mg | Calcium: 171mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?Let me know! Mention @kitchenetteblog or tag #kitchenetteblog
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melted cheese Grilled Cheese Sandwich

Make Grilled Cheese in Toaster Oven Recipe

Make the perfect grilled cheese in your toaster oven using just bread, butter, and gooey cheese—crispy, melty, and ridiculously easy to love.

There’s something about grilled cheese that instantly takes me back to childhood—rainy afternoons, fuzzy socks, and that magical crunch when Mom sliced the sandwich in half and the cheese did that glorious stretch. Now, as a grown-up (who still owns fuzzy socks), I’ve found a new way to relive that joy without babysitting a skillet. Enter: the toaster oven. This little trick came to me on one of those hectic work-from-home days when I needed comfort food fast but didn’t want to hover over the stove. I gave it a shot in the toaster oven and… magic. Golden perfection on the outside, melty on the inside, and not a single burnt edge in sight. Honestly, it felt like I unlocked a life hack, and I’ve been toasting up cheesy goodness like a rebel ever since.

Why You’ll Love This Make Grilled Cheese in Toaster Oven Recipe

Toaster oven grilled cheese sandwiches come with a low-maintenance personality and a high-reward payoff. You don’t have to flip them in a pan like you’re on a cooking show. There’s no smoke detector drama. The heat is evenly distributed, which means no scorched bread and no sad, unmelted cheese situations. You get reliable crunch and gooey centers every single time. Plus, it’s super adaptable—whether you like classic white bread or multigrain, cheddar or mozzarella, this method has your back. It’s quick, clean, and perfect for lazy breakfasts, speedy lunches, or midnight snack missions.

Ingredient Notes

Grilled Cheese in Toaster Oven Recipe

Grilled cheese doesn’t require a shopping spree—but the little things make a difference:

  • Bread: You can go classic with white, hearty with multigrain, or bougie with sourdough. Just make sure it holds its shape.

  • Butter: Softened butter works best for easy spreading. Don’t skip it—it’s what gives the sandwich that golden, crispy crust.

  • Cheese: Any melty cheese will work! Cheddar, American, Swiss, or a mix—if it melts, it fits.

How To Make This Make Grilled Cheese in Toaster Oven Recipe

Zoom in Grilled Cheese in a Toaster Oven Recipe

This recipe is as simple as it gets, but a few small details ensure next-level grilled cheese.

Step 1: Start by adjusting your toaster oven rack. Place it lower so the heat doesn’t toast the top too fast. Preheat the toaster oven to 430°F so it’s ready to go once your sandwich is assembled.

Step 2: Take your slices of bread and butter one side of each. These buttery sides will face outwards to get that beautiful golden crisp.

Step 3: Place your cheese—about two spoonfuls worth—on the non-buttered side of one slice. Top it with the other slice, buttered side out. Congrats, you’ve made a sandwich.

Step 4: Put the sandwich on your toaster oven tray. Let it cook for 3–4 minutes. Then take it out carefully (oven mitts, please!) and flip it so both sides get that satisfying crunch.

Step 5: Once both sides are perfectly toasted and the cheese is doing its melty thing, pull it out, let it cool for a second, and slice it in half. Serve warm, preferably with your favorite dipping sauce or a bowl of tomato soup on the side.

Storage Options

Grilled cheese is best eaten fresh, when it’s warm and crisp. But if you need to prep ahead, you can refrigerate the sandwich for up to 24 hours and reheat it in the toaster oven to restore crispiness. Avoid the microwave unless you enjoy rubbery cheese and sad bread.

Variations and Substitutions

This recipe is totally customizable, so go wild with it:

  • Switch up the bread: Try sourdough, rye, brioche, or even bagels.

  • Play with cheese: Use mozzarella, gouda, or a spicy pepper jack for some kick.

  • Add extras: Think sliced apples, tomatoes, caramelized onions, or even leftover bacon.

  • Make it vegan: Swap in plant-based cheese and butter.

  • Boost the health factor: Use whole-grain bread and add some spinach or arugula.

What to Serve with This Grilled Cheese in Toaster Oven Recipe

melted cheese Grilled Cheese Sandwich

Grilled cheese is a hug in sandwich form—but it gets even better with a few tasty companions.

Tomato Soup: A classic for a reason—the creamy soup meets gooey sandwich for a cozy, comforting combo.
Crispy Oven Fries: The crunchy, salty contrast makes every bite more satisfying.
Pickles: That zingy bite cuts through the richness like a pro.
Coleslaw: Adds a refreshing crunch and balances the warm, cheesy vibes.

FAQ

Q: Can you really make grilled cheese in a toaster oven?
A: Absolutely! It’s one of the easiest, mess-free ways to get a perfectly crisp and melty sandwich.

Q: How do I keep the bread from burning?
A: Make sure your toaster oven is set to the right temp (around 430°F), and check halfway through cooking. Also, light-colored trays cook more evenly than dark ones.

Q: What kind of cheese melts best for grilled cheese?
A: Cheddar, mozzarella, Monterey Jack, and American cheese are all solid choices—they melt smoothly and taste amazing.

Grilled Cheese in Toaster Oven

Prep Time 3 minutes
Cook Time 7 minutes
Total Time 10 minutes
This Grilled Cheese in Toaster Oven recipe delivers the perfect golden crust and gooey interior, with consistent results and minimal effort.
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1 Serving

Ingredients

  • 2 slices of bread
  • 2 tablespoons butter
  • 2 tablespoons cheese

Equipment

  • Toaster oven
  • Cooking rack
  • Baking tray
  • Butter knife
  • Oven mitts

Instructions
 

  1. Step 1: Adjust the cooking rack of the toaster oven and position the baking tray on the lower rack. Preheat the oven to 430°F (220°C).
  2. Step 2: Spread butter evenly on one side of each bread slice. On the unbuttered side, place the cheese and form a sandwich by pressing the slices together, buttered sides facing out.
  3. Step 3: Place the assembled sandwich on the oven tray and cook for 3–4 minutes.
  4. Step 4: Remove the tray, carefully flip the sandwich, and return it to the oven to cook the other side evenly.
  5. Step 5: Once both sides are golden and crisp, use oven mitts to remove the tray. Slice the sandwich in half and serve hot.

Notes

Darker trays heat faster, so reduce cooking time or temperature to avoid burning.
You may use white, brown, or multigrain bread—each brings a slightly different texture and flavor.
Adjust oven temperature based on type: 350–450°F depending on conventional, convection, or air fryer-style toaster ovens.
Feel free to include apple slices, vegetables, or any preferred add-ins for more flavor.

Nutrition

Calories: 477kcal | Carbohydrates: 27g | Protein: 13g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 641mg | Potassium: 109mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1001IU | Vitamin C: 0.1mg | Calcium: 289mg | Iron: 2mg
DID YOU MAKE THIS RECIPE?Let me know! Mention @kitchenetteblog or tag #kitchenetteblog

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