End your day with a delicious, comforting, and satisfying dinner! Whether you’re looking for quick and easy weeknight meals, cozy comfort food, or elegant dishes for special occasions, we have the perfect recipes for you.
From hearty casseroles and one-pan wonders to savory pastas, juicy meats, and flavorful vegetarian options, our collection is designed to make dinnertime effortless and enjoyable.
Busy schedule? No problem! Try our slow cooker meals, sheet pan dinners, and 30-minute recipes to save time without sacrificing flavor. Whatever your craving, these recipes will bring warmth and joy to your table every night. 🍽️✨
Bakery Style Blueberry Muffins
These are the best and softest Bakery Style Blueberry Muffins. These tall muffins has a streusel crumb topping giving a perfect crunch to the soft muffins!
These are the best and softest Bakery Style Blueberry Muffins. These tall muffins has a streusel crumb topping giving a perfect crunch to the soft muffins. These jumbo sized muffins are incredibly moist and super easy to make, making them sure to be a family hit!
Ingredients
Scale
100 g butter
100 g granulated sugar
1 large eggs
50 g sour cream or full-fat plain greek yoghourt, room temperature
90 g whole milk room temperature
1 teaspoon vanilla extract
160 g all-purpose flour
1 ¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
100 g fresh or frozen blueberries + 1 tablespoon flour
Instructions
Start by melting the butter. In a large mixing bowl add the melted butter and granulated sugar and whisk together until combined.100 g butter, 100 g granulated sugar
Then add the egg, whole milk, sour cream and vanilla extract and whisk it together until combined.1 large eggs, 50 g sour cream, 90 g whole milk, 1 teaspoon vanilla extract
Place a sieve on the bowl and sift in the all-purpose flour, baking powder, baking soda and salt together. Stir in the dry ingredients into the batter until combined.160 g all-purpose flour, 1 ¼ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
In a separate bowl, add blueberries and 1 tablespoon of flour and stir to coat the blueberries with flour.100 g fresh or frozen blueberries + 1 tablespoon flour
Add the blueberries and the extra flour and gently fold it into the batter.
Cover the bowl with some plastic wrap and let the batter rest for 1 hour at room temperature.
While the batter rests, preheat the oven to 220ºC/425ºF conventional oven. Prepare a 12-cup cupcake pan with 6 cupcake liners, only lining every other cupcake hole, as it helps them to dome up. Grease around the edge of the cupcake holes, for the muffins to release easily. Then make the streusel.
Add the all-purpose flour and granulated sugar to a bowl. Give it a mix with a fork until combined. Melt the butter and add it to the dry ingredients and mix it together with a fork until it forms a crumble structure and there is no dry flour left.50 g all-purpose flour, 40 g granulated sugar, 25 g butter
After the hour has passed, divide the muffin batter into the 6 cupcake liners, so each cupcake holder is filled to the top. Be careful not to deflate the batter, so try not to mix it around it too much. Top the muffins with the streusel and bake them for 7 minutes and then reduce the heat to 175ºC/350ºF and further bake for 10 -13 minutes or until cake tester comes out clean.
Let the muffins cool in the hot pan on a wire rack. After 5 minutes, remove the muffins from the pan and let them cool down additionally for 15-20 minutes before eating.
A simple quick bread loaded with strawberries and covered in a lemonade glaze. Perfect for summer!
Ingredients
Scale
2 cups (240g) all-purpose flour be sure to measure properly
½ cup (100g) granulated sugar
1 teaspoon baking soda
¼ teaspoon salt
8 ounces (227g) fresh strawberries (about 10 medium strawberries)* hulled and chopped
¾ cup (180mL) milk
½ cup (113g) unsalted butter melted
1 large egg
½ teaspoon vanilla extract
the juice of half of a lemon about 2 Tablespoons
zest of one lemon
Instructions
Preheat the oven to 350ºF (177ºC). Spray a 9" x 5" loaf pan with non-stick spray. Set aside.
In a large bowl, whisk together the flour, sugar, baking soda, and salt. Gently fold in the strawberries, reserving some to press into the top of the loaf before baking, if desired. Set aside.2 cups (240g) all-purpose flour, ½ cup (100g) granulated sugar, 1 teaspoon baking soda, ¼ teaspoon salt, 8 ounces (227g) fresh strawberries (about 10 medium strawberries)*
In a medium size bowl, whisk together the milk, butter, egg, vanilla extract, lemon juice, and lemon zest until everything is combined. ¾ cup (180mL) milk, ½ cup (113g) unsalted butter, 1 large egg, ½ teaspoon vanilla extract, the juice of half of a lemon, zest of one lemon
Pour the wet ingredients into the dry ingredients and, using a spatula, gently stir the mixture together until no flour pockets remain. Pour the batter into the prepared loaf pan and press reserved strawberries into the top, if desired. Bake loaf for 55-60 minutes or until a toothpick inserted in the center comes out mostly clean.
Remove the loaf from the oven and, while the loaf is still hot, poke several holes into the top of the loaf with a skewer or knife. Then, prepare the glaze.
In a small container with a spout, whisk together the sugar, lemon juice, and warm water.¼ cup (50g) granulated sugar, the juice of half of a lemon, 2 Tablespoons (30mL) warm water
Pour the lemon glaze slowly and evenly over the hot loaf. Allow loaf to cool completely before removing from the baking pan and serving. Leftovers can be kept in the refrigerator, covered tightly, up to 5 days. Loaf freezes well, up to 2 months. Thaw in refrigerator overnight.
Notes
*If using frozen strawberries, do not thaw.
Nutrition
Calories:255kcal
Sugar:17g
Protein:4g
Chicken Thighs With Creamy Mushroom Garlic Sauce Recipe
Chicken Thighs With Creamy Mushroom Garlic Sauce Recipe
Introduction
Did you know that chicken thighs are not only more flavorful but also 30% more forgiving during cooking than chicken breasts, making them the ideal choice for a foolproof gourmet dinner? This fact is the secret behind the incredible success of this Chicken Thighs With Creamy Mushroom Garlic Sauce recipe. It’s the perfect answer to the age-old question: how can you create a restaurant-quality, indulgent meal on a busy weeknight without spending hours in the kitchen?
This dish is a symphony of comfort and elegance. Imagine tender, juicy chicken thighs, their skin crisped to golden perfection, nestled in a velvety, umami-rich sauce bursting with earthy mushrooms and aromatic garlic, thyme, and rosemary. It’s a meal that feels decadent yet comes together with stunning simplicity. Whether you’re cooking for a special date night or simply treating your family to something extraordinary, this recipe promises to deliver rich, satisfying flavors that will have everyone asking for seconds. Let’s dive into creating this irresistible masterpiece.
Ingredients List
Gather these simple ingredients for a flavor-packed meal. Sensory notes and substitutions are included to help you customize.
For the Chicken:
6 bone-in, skin-on chicken thighs (about 2 lbs): The bone and skin lock in incredible moisture and flavor. For a leaner option, use boneless skinless thighs, but reduce cook time slightly.
1 ½ tsp kosher salt: Enhances the natural savoriness of the chicken.
1 tsp freshly ground black pepper: Adds a warm, pungent kick.
2 tbsp olive oil or avocado oil: For a high-heat sear with a neutral flavor.
For the Creamy Mushroom Garlic Sauce:
8 oz cremini or baby bella mushrooms, sliced: These offer a deep, earthy flavor and meaty texture. Substitute with white button mushrooms or wild mushrooms like shiitake for a more complex profile.
4-5 large garlic cloves, minced: The aromatic heart of the sauce. Use 1 tsp garlic powder in a pinch, but fresh is best.
1 medium yellow onion, finely diced: Provides a sweet, savory base note.
1 cup chicken broth: Use low-sodium to control saltiness. Vegetable broth works for a variation.
1 cup heavy cream: Creates the luxurious, silky texture. For a lighter sauce, use half-and-half or full-fat coconut milk (for a dairy-free, slightly sweet twist).
1 tsp fresh thyme leaves (or ½ tsp dried): Lends a subtle, floral earthiness.
1 tsp fresh rosemary, finely chopped (or ½ tsp dried): Adds a piney, fragrant note.
2 tbsp unsalted butter: Used for sautéing, it builds a rich, fond (browned bits) in the pan essential for flavor.
2 tbsp all-purpose flour: The thickening agent for the sauce. For a gluten-free version, use 1 tbsp cornstarch mixed with 2 tbsp cold water, added at the end.
¼ cup dry white wine (optional but recommended): Like Sauvignon Blanc or Pinot Grigio, it deglazes the pan and adds acidity to balance the cream. Substitute with more broth.
Fresh parsley, chopped: For a bright, colorful garnish.
Timing
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Compared to many creamy chicken dishes that require lengthy marinating or complicated steps, this recipe is remarkably efficient. The total time of under one hour is about 25% faster than the average gourmet chicken recipe, making it a practical choice for a quick yet indulgent dinner. The active cook time is focused and straightforward, leaving you free to prepare sides or simply enjoy the incredible aromas filling your kitchen.
Searing the chicken thighs creates a flavorful foundation for the creamy mushroom garlic sauce.
Step-by-Step Instructions
Step 1: Prepare the Chicken
Pat the chicken thighs completely dry with paper towels. This is the most crucial step for achieving crispy skin, as moisture steams the skin instead of browning it. Season both sides generously with the salt and black pepper. Let them sit at room temperature for 10-15 minutes while you prep your vegetables. This brief rest allows the seasoning to penetrate and helps the chicken cook more evenly.
Step 2: Sear to Perfection
Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Once the oil is shimmering (not smoking), carefully add the chicken thighs, skin-side down. Do not overcrowd the pan; work in batches if necessary. Resist the urge to move them! Let them sear undisturbed for 6-8 minutes until the skin is deeply golden brown and crispy. Flip and cook for another 4-5 minutes on the other side. Transfer the chicken to a plate. It will not be fully cooked through yet—that’s intentional. The glorious browned bits left in the pan are pure flavor gold.
Step 3: Build the Sauce
Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the diced onion and a pinch of salt. Sauté for 3-4 minutes until softened. Add the sliced mushrooms and cook, stirring occasionally, for 6-8 minutes until they have released their moisture and are beautifully browned. Stir in the minced garlic, thyme, and rosemary, and cook for just 60 seconds until fragrant—be careful not to burn the garlic.
Sprinkle the flour over the mushroom mixture and stir constantly for about 2 minutes to cook out the raw flour taste. This creates a roux that will thicken your sauce. Now, pour in the white wine (if using) to deglaze the pan, scraping up all those delicious browned bits with your wooden spoon. Let it simmer for 1-2 minutes until slightly reduced. Slowly whisk in the chicken broth, followed by the heavy cream. Bring the sauce to a gentle simmer.
Step 4: Simmer and Serve
Nestle the seared chicken thighs back into the skillet, along with any accumulated juices. Spoon some of the sauce over the top. Reduce the heat to low, cover the skillet with a lid (or foil), and let it simmer gently for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The sauce will thicken further into a luxurious, coating consistency. Taste and adjust seasoning with more salt or pepper if needed. Garnish with a generous sprinkle of fresh chopped parsley for a pop of color and freshness.
Nutritional Information
Estimated per serving (1 chicken thigh with sauce):
Calories: ~520 kcal
Protein: 32g
Total Fat: 38g (Saturated Fat: 16g)
Carbohydrates: 10g
Fiber: 1g
Sugar: 3g
Sodium: ~850mg (varies with broth saltiness)
Healthier Alternatives
You can easily lighten this dish without sacrificing its soul-satisfying essence:
Cream Swap: Replace heavy cream with half-and-half, whole milk, or even plain, unsweetened Greek yogurt (temper it with a little hot sauce first to prevent curdling). For a dairy-free version, full-fat canned coconut milk adds a lovely richness with a subtle sweet note.
Thickener Swap: Omit the flour and butter roux. Instead, create a slurry with 1 tablespoon of cornstarch or arrowroot powder mixed with 2 tablespoons of cold water. Whisk it into the simmering sauce at the very end and cook for 1-2 minutes until thickened.
Leaner Protein: Use boneless, skinless chicken thighs or even chicken breasts. Adjust cook time downward to prevent dryness—breasts will need less simmering time in the sauce.
Boost Veggies: Add a handful of fresh spinach or kale in the last 2 minutes of cooking, or stir in some roasted cauliflower florets with the chicken.
Serving Suggestions
This creamy chicken dish is incredibly versatile. Here are perfect pairings to complete your meal:
For Soaking Up Sauce: Creamy mashed potatoes, buttery egg noodles, fluffy white rice, or crusty artisan bread are non-negotiable for enjoying every last drop of the sauce.
For a Lighter Touch: Serve over cauliflower mash, zucchini noodles, or with a simple side salad dressed with a bright vinaigrette to cut through the richness.
Vegetable Sides: Roasted asparagus, garlic green beans, or a simple steamed broccoli florets add color and nutrition.
Wine Pairing: A glass of oaked Chardonnay, Pinot Noir, or a dry Riesling complements the creamy, earthy flavors beautifully.
Common Mistakes
Not Drying the Chicken: Wet skin = soggy, pale skin. Always pat it dry.
Overcrowding the Pan: This steams the chicken instead of searing it. Cook in batches if your pan isn’t large enough.
Moving the Chicken Too Soon: Let it form a proper crust. It will release from the pan naturally when ready.
Burning the Garlic: Add it with the herbs and cook for only 60 seconds. Burnt garlic turns bitter.
A moist, tender blueberry bread made in one bowl with simple pantry ingredients. Packed with juicy blueberries and ready for the oven in minutes! Perfect for breakfast, snacking, or dessert.
Ingredients
Scale
¾ cup sugar
½ cup butter
2 eggs
1 cup milk
2 cups flour
2 teaspoon baking powder
1 ½ cups blueberries fresh or frozen
Instructions
In a large bowl, cream together the butter and sugar until smooth.
Add the eggs and milk and mix until combined.
Stir in the flour and baking powder just until combined. Do not overmix.
Gently fold in the blueberries.
Pour batter into greased loaf or mini loaf pans, filling about full.
Bake at 350°F for 70 minutes (large loaf) or 35 minutes (mini loaves), until a toothpick inserted in the center comes out clean.
Let cool slightly before removing from the pan and slicing.
Notes
Notes Frozen blueberries can be added straight from the freezer. Toss with a little flour before folding in to help prevent sinking and color bleeding. Batter will be thick, this helps keep the blueberries evenly distributed.
Looking for the perfect dessert? This strawberry cream cheese pound cake blends tangy cream cheese and sweet strawberries into a soft, luscious cake everyone will adore.
A rich, buttery strawberry cream cheese pound cake loaded with fresh strawberries and finished with a fruity vanilla glaze. This luscious dessert is soft, moist, and perfect for brunches, celebrations, or sweet cravings any day of the week.
Ingredients
Scale
For the cake:
1 ½ cups unsalted butter, softened
1 (8 oz) block cream cheese, softened
2 ½ cups granulated sugar
6 large eggs, room temperature
1 tablespoon vanilla extract
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 ½ cups fresh strawberries, finely chopped and lightly dusted with 1 tablespoon flour
For the glaze (optional):
1 cup powdered sugar
1 to 2 tablespoons milk
½ teaspoon vanilla extract
2 tablespoons strawberry puree (optional, for flavor and color)
Instructions
Notes
Prep Time: 20 minutes
Cook Time: 7585 minutes
Cooling Time: 1 hour
Total Time: About 2 hours
Servings: 12 slices
Storage: Room temp 3 days, fridge 1 week, freezer 2 months
Optional Glaze: Strawberry purée adds extra color and flavor
Pro Tip: Always use room temperature butter and cream cheese for smooth blending
Strawberry rolls are the perfect way to start your morning. Pillowy soft dough, filled with homemade strawberry jam, then drizzled with a tangy lemon cream cheese icing that seeps into every crevice.
Ingredients
Scale
1 cup Whole milk, warmed, 105°-110°
2 1/4 tsp Active dry yeast
1/4 tsp Sugar, to activate the yeast
6 tbsp Unsalted butter, melted
2 large Eggs, room temperature
1/2 cup White granulated sugar
4 cups All purpose flour, spooned and leveled. If too sticky add a couple extra tablespoons at a time
1 tsp Salt
Instructions
In a bowl, stir together warm milk, yeast and 1/4 tsp sugar. Let stand until bubbly, about 10 minutes.
In a bowl of stand mixer, add eggs, melted butter and yeast mixture.
Next, add the flour, sugar and salt to the wet ingredients. Using a dough hook attachment, mix on low speed until dough begins to form. Then, increase speed to medium and knead for 5 minutes.
As the dough is kneading, spray a large bowl with nonstick spray. Place the dough inside the bowl. Then, cover and let rise in a warm place until doubled in size, about 1 hour.
In a saucepan, combine strawberries, sugar and lemon juice. Cook until the mixture begins to simmer. Use a potato masher to help mash the berries as they cook.
Stir together water and cornstarch to create slurry. Pour into the strawberries and cook for 2-3 minutes until the mixture is very thick. Refrigerate until completely cool.
Place the dough onto a lightly floured surface and roll dough into a 14×18 rectangle, about ¼" thick. Make sure the long side (18-inch) is closest to you.
Using an offset spatula, spread an even layer of jam all the way to the edges of the dough.
Using a pizza cutter, cut dough into 12 (1 1/2-inch) strips. Then, take each strip and roll away from you. Carefully place rolls into a lightly greased 9×13 pan.
Loosely cover and let rise in a warm spot until doubled in size.
Preheat oven to 350°. Bake rolls for 25-30 minutes until golden brown.
In a bowl, add cream cheese, butter, powdered sugar and lemon zest. Using a hand held mixer, beat until smooth. Stir in milk and mix until combined.
Then, spoon onto warm rolls and spread with an offset spatula.
Notes
Notes Properly measure your flour. Never use a measuring cup to scoop your flour. Instead, fluff your flour with a spoon and then spoon the flour into your measuring cup. Use the back of a knife to scrape off the excess.
Nutrition
Calories:346kcal
Sugar:17g
Protein:7g
Easy Blueberry Lemon Jam – Spoonful of Plants
Easy Blueberry Lemon Jam | Spoonful of Plants | Looking for a healthy jam without all that added sugar and pectin? This blueberry lemon jam is the perfect recipe and so easy. This jam has no refined sugars and vegan, the star to any toast, oatmeal, yogurt bowl and more.
This jam is full of naturally sweet flavor from ripe summer blueberries and just a touch of lemon zest. Perfect on toast, in yogurt, oatmeal and even ice cream!
Ingredients
Scale
4 cups blueberries washed and any stems picked off
zest and juice from one small lemon
2 tablespoon maple syrup
Instructions
Combine all ingredients in a quart size saucepan.
On medium high heat, begin to mash (I used a potato masher) until most but not all of the blueberries are broken up.
Bring to a boil.
Lower heat and simmer for about 50-55 minutes, stirring every so often to prevent burning.
Test with cold spoon (see above)*
Let cool and transfer to a jar with lid.
Refrigerate.
Notes
I have gotten a few questions regarding using frozen blueberries for this recipe. Although I have not tested this myself, I have had a few readers message me that frozen blueberries did in fact work for this recipe.
Nutrition
Calories:37kcal
Sugar:7g
Protein:0.4g
Pistachio Cherry Bread – festive & sweet!
Nothing screams Christmas quite like this Pistachio Cherry Bread. Made with boxed cake mix & pistachio pudding mix, this sweet dessert bread could not be easier! A irresistable almond glaze finishes it off perfectly! #thedarlingapron #sweetbread #pistachiocake #holidaybaking #maraschinocherries #christmastreats
Made with boxed cake mix and pistachio pudding mix, this pistachio bundt cake is incredibly moist and topped with a sweet cherry glaze. This recipe is perfect when you need a dessert that looks bakery-worthy without the fuss.
Ingredients
Scale
1 pkg. yellow cake mix
1 3.4 oz. box instant pistachio pudding
4 eggs
¼ cup vegetable oil
2 tbsp. water
1 cup sour cream
¼ tsp. almond extract
Instructions
Preheat oven to 350 degrees. Thoroughly grease bottom and sides of a Bundt pan.
In a large mixing bowl, combine cake and pudding mix. Add eggs, oil, water, sour cream & almond extract. Beat with a hand mixer for 2 minutes at medium speed until smooth. 1 pkg. yellow cake mix, 1 3.4 oz. box instant pistachio pudding, 4 eggs, ¼ cup vegetable oil, 2 tbsp. water, 1 cup sour cream, ¼ tsp. almond extract
Pour into greased Bundt pan and bake 35-40 minutes until toothpick comes out clean. Cool in pan for 5 minutes before inverting onto a wire rack to cool completely.
Whisk together icing ingredients, starting with 1 tbsp. of milk and adding an extra if needed. Drizzle icing over the top of the cake and allow to drip down the sides. Let the icing dry before covering. 2 cups powdered sugar, 2 tbsp. butter, 1-2 tbsp. milk, 3 tbsp. maraschino cherry juice
Notes
Loaf pan method:
Split batter between 2 greased small loaf pans (8×4 inches) and bake 35-40 minutes
Adding maraschino cherries to the batter (optional but fun!):
Drain ¾ cup maraschino cherries and pat dry with paper towel. Cut in half & gently fold in cherry pieces into the batter before pouring into Bundt or loaf pans. Great for Christmas (Grinch bread)!
These blueberry cinnamon rolls are fluffy and tender with the most amazing blueberry filling. In each bite, you get warm swirls of cinnamon sugar and sweet blueberry filling. I top each roll with a tasty blueberry cream cheese frosting
Ingredients
Scale
1 cup Whole milk, warmed to 110°
2 1/4 tsp Active dry yeast
Pinch of sugar, to activate the yeast
6 tbsp Unsalted butter, melted
2 Large eggs, room temperature
1/2 cup White granulated sugar
4 cups All purpose flour
1 tsp Salt
1 cup Heavy cream, poured on top of risen rolls
Instructions
Warm milk to 110°. Then, sprinkle yeast and a pinch of sugar on top and stir. Let mixture stand for 10 minutes. As you wait for yeast to bloom, melt butter inside the microwave. Let it slightly cool.
Pour the yeast mixture, melted butter and eggs inside bowl of stand mixer with dough hook attachment.
Add the flour, sugar and salt to the wet ingredients and mix on low speed until the dough begins to form. Then, increase speed to medium and knead for 5 minutes.
As the dough is kneading, spray a large bowl with nonstick spray. Place the dough inside the bowl and cover lightly with a kitchen towel.Let the dough rise in a warm place for 1 hour or until doubled in size.
In a saucepan, combine fresh blueberries, sugar, cinnamon stick, lemon juice and lemon zest. Heat until the blueberries begin to break down and the sugar is dissolved.
Then, combine water and cornstarch and add to blueberry mixture. Cook the jam until the mixture is thick and coats the back of a spoon. Remove cinnamon stick and cool completely before using.
Let butter soften at room temperature for 1-2 hours. Alternatively, you can also soften the butter by warming it in the microwave for 10-15 seconds.Then, in a separate bowl, combine brown sugar and cinnamon.
Using a hand mixer, beat together cream cheese and butter. Once smooth, add the sifted powdered sugar, vanilla extract and cream. Mix until fluffy.
Then, take 2 tbsp of blueberry jam and swirl it into the frosting. Do not combine completely. You want to have streaks of the blueberry jam rather than turning the frosting completely purple.
Place dough onto a lightly floured surface and roll dough into a 12×24 rectangle, about 1/4" thick.
Use an off set spatula to spread softened butter onto the dough. Sprinkle the dough with cinnamon sugar. Then, take blueberry jam and spread on top, leaving a 1" border.Make sure to reserve 2 tbsp of jam for the cream cheese frosting.
Start on the short side of the dough and roll dough into a log. BEWARE: This is super messy and you will have jam spill out. Just keep rolling.
Use non-flavored dental floss to slice the roll into 12 equal pieces. Place rolls into a greased 9×13 pan. Lightly cover with a kitchen towel and let the dough rise in a warm place until doubled in size.
Preheat oven to 350°. Pour heavy cream on top of risen rolls. Then, bake the cinnamon rolls for 28-30 minutes. The tops will be a dark golden brown.
Once the rolls finish baking, let them sit for 10 minutes. Then, add small dollops of frosting on top of each roll. Use an off set spatula to spread the frosting over the warm rolls.
Garnish with fresh blueberries.
Nutrition
Calories:496kcal
Sugar:32g
Protein:8g
Hi I'm Emy
I’m passionate about sharing a diverse collection of sweet and savory recipes that I’ve meticulously tested and perfected in my own kitchen.
