Dinner

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. 🍽️✨

Red Velvet Cinnamon Rolls – A Decadent Twist on a Classic!

Combine the rich, velvety flavor of red velvet with the gooey goodness of cinnamon rolls! These Red Velvet Cinnamon Rolls are perfect for brunch, dessert, or any special occasion. Topped with cream cheese frosting for the ultimate indulgence! #RedVelvet #CinnamonRolls #BakingIdeas #BrunchRecipes #DessertLovers #HolidayBaking #ComfortFood #CreamCheeseFrosting #FoodieFaves

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Red Velvet Cinnamon Rolls

Author: Chef Emy

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Description

These Red Velvet Cinnamon Rolls are a delightful twist on the classic cinnamon roll, combining the rich cocoa flavor of red velvet with swirls of cinnamon sugar and a creamy frosting. Soft, gooey, and irresistibly delicious, theyre perfect for holidays, Valentines Day, or any time you crave a special treat.

Ingredients

Scale

3 ½ cups all-purpose flour
¼ cup unsweetened cocoa powder
¼ cup granulated sugar
1 packet (2 ¼ tsp) instant yeast
½ teaspoon salt
¾ cup warm milk (110°F)
¼ cup unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
1 tablespoon red food coloring
½ cup unsalted butter, softened
¾ cup brown sugar
2 tablespoons cinnamon
4 oz cream cheese, softened
¼ cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
12 tablespoons milk (for consistency)

Instructions

In a mixing bowl, whisk together the flour, cocoa powder, sugar, yeast, and salt.
In another bowl, combine warm milk, melted butter, egg, vanilla extract, and red food coloring.
Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms.
Knead the dough on a floured surface for 810 minutes until smooth and elastic.
Place the dough in a greased bowl, cover, and let it rise for 1 hour or until doubled in size.
In a small bowl, mix softened butter, brown sugar, and cinnamon until well combined.
Roll out the dough into a rectangle (about ¼ inch thick).
Spread the cinnamon filling evenly over the dough.
Roll the dough tightly from one end and slice into 12 even rolls.
Place the rolls in a greased baking dish and let them rise for another 30 minutes.
Preheat your oven to 350°F (175°C).
Bake for 2025 minutes or until golden brown.
Beat cream cheese, butter, powdered sugar, vanilla extract, and milk until smooth.
Spread the frosting over warm rolls and enjoy!

Notes

Use warm milk (110°F) to activate the yeast properly.
Dont over-knead the doughstop once its smooth and slightly tacky.
Let the rolls rise twice for extra fluffiness.
Spread the filling evenly to ensure every bite is flavorful.
Frost while warm so the glaze melts into the rolls.

MOIST Banana Coffee Cake | Butternut Bakery

This banana coffee cake is like a cross between banana bread and cinnamon coffee cake! It’s super moist like banana bread, but with a swirl of cinnamon sugar and a sweet crumble topping. #coffeecake #banana #bananacake #butternutbakery | butternutbakeryblog.com

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Banana Coffee Cake

Author: Chef Emy

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Description

This banana coffee cake is like a cross between banana bread and cinnamon coffee cake. Its super moist like banana bread but with a cinnamon sugar swirl and sweet crumble topping!

Ingredients

Scale

1 1/2 cups (195g) all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
6 tbsp unsalted butter, melted
1/2 cup (100g) granulated sugar
1/2 cup (100g) light brown sugar, packed
1/3 cup (80g) sour cream, room temp
1 large egg, room temp
2 tsp vanilla extract
3/4 cup (190g) mashed ripe bananas (about 2 medium bananas)
3 tbsp light brown sugar
1 1/2 tsp cinnamon
1 cup + 2 tbsp (150g) all-purpose flour
1 tsp cinnamon
1/3 cup (65g) granulated sugar
1/3 cup (65g) light brown sugar, packed
1/2 cup (110g) unsalted butter, melted
1/2 cup powdered sugar
1 tbsp milk
OR top with homemade salted caramel

Instructions

Preheat your oven the 325F and grease and line an 8×8 baking pan, allowing the paper to hang over the sides for easy removal.
Start by making the crumble Combine the flour, cinnamon, and sugars in a bowl. Then mix in the melted butter. The mixture should resemble wet sand. Place the bowl in the refrigerator to chill while the rest of the cake is made.
For the banana cake, whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
In a large mixing bowl, whisk together the sugars and butter.
Once fully combined, whisk in the sour cream, egg, vanilla, and mashed banana.
Gently mix in the dry ingredients using a rubber spatula.
Spread half of the batter into the pan. Combine the cinnamon sugar mixture and sprinkle an even layer on top.
Cover with the remaining batter and gently spread it even.
Remove the crumble from the refrigerator. It should now be cold and firm. Crumble it on top in an even layer.
Bake for 40-45 minutes or until a toothpick in the center comes out clean with a few moist crumbs.
Allow the cake to cool for about 30-40 minutes.
While it cools, whisk together the powdered sugar and milk to make the icing. It should make a glue-like consistency. If its too thick, add 1/2 tbsp of milk at a time until it turns smooth.
Drizzle the icing on top of the slightly warm cake and enjoy!

Slow Cooker Strawberry Butter: Sweet & Simple Spread

This luscious slow cooker strawberry butter is a must-try if you’re looking for easy and delicious crockpot jam recipes or creative things to make with strawberry jam. Made with fresh strawberries and just a few ingredients, it’s one of the best fruit butter recipes for canning or enjoying fresh. Perfect for toast, biscuits, or gifting, this homemade strawberry preserves recipe is a charming way to savor summer. #SlowCookerStrawberryButter #CrockpotStrawberryButter #FruitButterRecipes #StrawberryPreservesRecipe #StrawberryCanningRecipes #CannedStrawberryRecipes #WhatToMakeWithStrawberries #CrockpotJamRecipes #ThingsToMakeWithStrawberryJam

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Homemade Strawberry Butter Recipe Youll Spread on Everything

Author: Chef Emy

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Description

This homemade strawberry butter recipe is a sweet, luscious, slow-cooked fruit spread bursting with strawberry flavor, honey, and vanilla. Perfect for toast, muffins, and more.

Ingredients

Scale

3 pounds fresh strawberries, stems removed
cup honey
½ cup granulated sugar
1 tsp lemon juice
Pinch of salt
2 tsp vanilla extract

Instructions

Prep strawberries: Wash, hull, and place strawberries in a slow cooker.
Add sweeteners: Stir in honey, sugar, lemon juice, and salt to coat evenly.
Cook low and slow: Cover and cook on low for 67 hours, stirring occasionally, until thickened and darkened.
Blend: Remove lid and blend until smooth with an immersion blender or carefully in batches.
Cook uncovered: Continue on low another 12 hours until spreadable consistency.
Add vanilla & store: Stir in vanilla, let cool slightly, and transfer to sterilized jars. Refrigerate up to 2 weeks or freeze.

Notes

Use ripe, sweet strawberries for best flavor.
Stir occasionally to prevent sticking or burning.
Wait to add vanilla until the end to preserve aroma.

Nutrition

Calories: 40
Sugar: 8g
Protein: 0g

Delicious Honey Oatmeal Cookies

These Easy Honey Oatmeal Cookies are a delightful treat that you can whip up in no time! With just the right amount of sweetness, they’re perfect for sharing at a casual gathering or enjoying during a cozy night in.

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Delicious Honey Oatmeal Cookies

Author: Chef Emy

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Instructions

Bananas Foster French Toast

Bananas Foster French Toast

Author: Chef Emy

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Description

Bananas Foster French Toast are tender and golden brioche French toast topped with the most decadent caramelized brown sugar banana topping. This easy French toast recipe is mouthwatering delicious!

Ingredients

Scale

12 slices brioche bread (day old is best)
Unsalted Butter for frying, (about 6 tablespoons or more, as needed)
Whipped cream for serving (optional)

Instructions

Preheat the oven to 300 degrees Fahrenheit.
In a medium bowl or shallow dish, whisk together the eggs, sugar, Half and Half (or milk), cinnamon and vanilla.
Preheat a skillet or griddle over medium-low heat.
In batches, dip the bread into the custard to coat both sides. Remove the bread from the custard mixture letting the excess moisture drip off.
Add 1 tablespoon of unsalted butter into the skillet. Place the bread in the pan and cook for about 2 to 3 minutes per side or until lightly golden. Remove the French toast from the skillet and place on a rack or baking sheet in the oven to keep warm. Add more butter to the pan as needed and repeat with the remaining bread.
Heat the butter in a saute pan over medium-high heat. Whisk in the brown sugar and maple syrup and cook for about 5 minutes or until all the sugar has melted and thickened slightly. Add the pecans (if using) and mix to combine. Add the banana slices and cook for about a minute. Remove the pan from the heat and add the rum or rum extract. Return the pan to the heat and cook for about 3-4 minutes. This will burn off the alcohol in the rum leaving you with just the flavor.
To serve, place a couple slices of French toast on a plate and spoon the bananas and syrup over the French toast. Serve immediately with a dollop of whipped cream (optional)

Notes

Notes Stale bread or oven-dried bread works best for this recipe. The alcohol in the rum evaporates as you simmer the sauce. However, you can use rum extract, if you prefer. The bread cooking times will vary depending on the thickness and density of the bread and the amount of custard soaked into each piece of bread. You can make the custard the night before. When ready to use, place the mixture in a shallow dish, like a pie plate or baking dish to easily dip the bread. The alcohol in the rum burns off when you simmer the sauce making this French toast recipe kid friendly! Nutrition facts are only an estimate and will vary depending on brand of ingredients used.

Nutrition

Calories: 586kcal
Sugar: 39g
Protein: 12g

Cranberry Orange Cinnamon Rolls

Cranberry Orange Cinnamon Rolls

Author: Chef Emy

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Description

These cranberry orange cinnamon rolls are soft & pillowy brioche swirled with a cinnamon orange cranberry jam and topped with a sweet icing.

Ingredients

Scale

170 g (¾ cup) whole milk, warmed to 110 degrees F
30 g (2 ½ tablespoon) granulated sugar
11 g (3 ¼ teaspoon) instant or active dry yeast
3 eggs, room temp
1 teaspoon vanilla paste or extract
450 g (3 ¾ cups) all-purpose flour
zest of one orange
½ teaspoon kosher salt
127 g (½ cup + 1 tbsp) unsalted butter, room temp

Instructions

Heat the milk to 110 degrees F and stir in yeast and sugar. If using active dry yeast, allow to sit for 15 minutes. If using instant yeast, simply move on to the next step.
Mix the eggs and vanilla into the milk yeast mixture.
Combine flour and salt together in the bowl of a stand mixer fitted with a dough hook.
Pour the wet ingredients into the flour and mix on low-medium speed for about 3 minutes, or until it forms a ball around the hook.
Add in one piece of butter at a time, allowing it to fully incorporate before adding the next.
Once all of the butter is incorporated, turn the mixer up to medium-high speed and mix for 8-12 minutes. To check if the dough is ready, tear off a small piece and carefully spread it out to see if you can see the light through it without it tearing. If it tears, mix for another minute and check again.
Once the dough is ready, transfer it to a lightly greased bowl, cover, and allow to proof overnight in the fridge. Alternatively, you can let the dough rise in a warm place for about 1 hour or until doubled in size.
Add the cranberries, sugar, orange zest, orange juice, cinnamon, and salt to a medium saucepan.
Heat over medium heat for 10-12 minutes stirring often until the cranberries start to break down.
Reduce heat to low, and cook for another 8-10 minutes, stirring frequently until it has thickened.
Remove from heat and use an immersion blender (or transfer to a blender) and blend until smooth.
Pour into a glass jar to cool completely, then chill in the fridge until ready to use.
On a lightly floured surface, roll the brioche dough out into a rough rectangle about ¼'' in thickness.
Spread about 225g (about 1 cup) of the jam out evenly over the dough.
Roll the dough up from the long end and seal the edge. Cut off about an inch on either end of the log.
Using a ruler (or you can eyeball it), measure out 9 1 ½-inch rolls by scoring lines with a knife.
Use dental floss to cut each roll by placing the floss under the dough, wrapping around, and pulling to cut through.
Place each roll in a baking dish (measuring at least 10.5"x7.5"), cover, and allow to rise at room temperature for 30 minutes.
Towards the end of the proof time, preheat the oven to 350 degrees F.
Bake the cranberry orange cinnamon rolls for 22-25 minutes until barely golden.
While the cinnamon rolls are baking, make the icing. In a medium bowl, add the cream cheese, melted butter, and sifted powdered sugar.
Whisk vigorously until smooth and the mixture flows off of the whisk.
Spread all over the warm cranberry orange cinnamon rolls.
Top each roll with some orange zest, and enjoy!

Notes

Notes I recommend allowing your brioche dough to rise slowly overnight in the fridge. Cold dough is so much nicer to work with! But you can also let it proof at room temperature for one hour and make the cinnamon rolls immediately. The cinnamon orange cranberry jam needs time to cool down, so I recommend making this the day before, as well! To get a clean cut of each cinnamon roll, use unflavored dental floss rather than a knife. I used this baking dish to bake the cinnamon rolls, but you could also use a 9″x13″ cake pan.

Nutrition

Calories: 490kcal
Sugar: 25g
Protein: 9g

Decadent Gooey Chocolate Cream Cheese Bread Pudding

Craving a dessert that’s truly irresistible? This decadent chocolate cream cheese bread pudding recipe guarantees a luscious, gooey center every time. Made with sweet bread, rich chocolate, and tangy cream cheese, it’s a surprisingly easy and family-friendly treat perfect for any occasion. Get the full recipe on the blog!

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Decadent Chocolate & Cream Cheese Bread Pudding: Gooey Perfection

Author: Chef Emy

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Chocolate Covered Strawberry Cookies

Chocolate Covered Strawberry Cookies – Broma Bakery

Author: Chef Emy

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Ingredients

Scale

1/2 cup (1 stick) unsalted butter, at room temperature
1 cup packed light brown sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/3 cup Dutch-processed cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup freeze dried strawberries
1 cup semisweet chocolate chips
1 cup semisweet chocolate chips
1 teaspoon coconut oil

Instructions

First, make the cookies. Preheat the oven to 350°F. Line two baking sheets with parchment paper. Set aside.
In a stand mixer fitted with the paddle attachment, add the butter and brown sugar and beat on medium-high speed until light and fluffy, about 2 minutes.
Use a silicone spatula to scrape down the sides and bottom of the bowl, then add in the egg and vanilla.
Beat on medium-high speed until mixture is light and pale in color, about 2 minutes, scraping down the bowl as needed.
Add the flour, cocoa powder, baking soda, baking powder and salt and beat on low speed until just combined and no streaks of flour remain, about 30 seconds. Add the freeze dried strawberries and chocolate chips and fold to combine.
Use a 1 ½ ounce cookie scoop to portion out equal amounts of dough (a large spoon also works; the ball should be about 3 tablespoons). Place on the prepared baking sheets, spacing the dough balls 2 inches apart. Bake until the cookies have puffed up and are set and firm around the edges but still somewhat gooey in the middle, 10 to 12 minutes.
Remove the baking sheets from the oven and allow the cookies to cool slightly, about 15 minutes.
Once the cookies have cooled, melt the chocolate for the chocolate coated bottom and drizzle. Place the chocolate chips and coconut oil in a small microwave-safe bowl. Microwave in 30 second increments, using a silicone spatula to stir between each, until the chocolate is fully melted.
Dip the bottom of each cookie in the chocolate, scraping off the excess before placing back on the cool parchment paper lined sheet. Repeat with all the cookies. If desired, use the remaining chocolate to drizzle over the tops of the cookies. Allow the cookies to sit for 30 minutes or until the chocolate is fully set before serving.

Best Heart-Shaped Strawberry Shortbread Cookies

Filled Heart-Shaped Strawberry Shortbread Cookies

Author: Chef Emy

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Description

Delicious Filled Heart-Shaped Strawberry Shortbread Cookies recipe with step-by-step instructions.

Ingredients

Scale

4.8 oz unsalted butter (I like Kerrygold for its high fat content and richness)
2.1 oz sugar
1.25 tsp vanilla
6.5 oz flour (I always use King Arthur all-purpose flour for a consistent crumb)
1/4 tsp salt

Instructions

Start by sifting the powdered sugar for the glaze to remove any lumpsthis ensures a smooth, professional-looking finish. While that's done, cut the unsalted butter into small cubes so it softens to room temperature quickly (this helps it cream evenly with the sugar). In a medium bowl, whisk together the flour and salt, then set aside. In a separate bowl, cream together the butter and sugar for 2-3 minutes until the mixture is light, fluffy, and palethis incorporates air into the dough, creating a more tender cookie. Add the vanilla extract and mix until fully combined.
Add the flour and salt mixture from Step 1 to the butter-sugar mixture and mix on low speed just until a cohesive dough formsovermixing develops gluten and creates tough cookies, which we want to avoid. Roll the dough out between two pieces of parchment paper to 1/2 cm thick, which gives you an even thickness for consistent baking. Cut the dough into heart shapes using a cookie cutter and transfer each cookie to a parchment-lined baking sheet, spacing them about 1 inch apart. Cover the baking sheet with plastic wrap and refrigerate for 30 minutesthis resting time prevents the cookies from spreading too much in the oven and helps them hold their shape.
While the dough chills, preheat your oven to 170°C (335°F). Once the cookies have finished resting, bake them for 10-12 minutes until they're set but still pale and tenderoverbaking will make them dry and hard rather than delicate and buttery. Remove from the oven and let them cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely. I find that letting them cool completely before glazing prevents the glaze from melting unevenly.
In a small bowl, combine the sifted powdered sugar from Step 1, strawberry puree, butter, milk, and lemon juice. Mix until the glaze is completely smooth and spreadablethe lemon juice brightens the strawberry flavor and prevents the glaze from being overly sweet. The mixture should have a thick but pourable consistency; if it's too stiff, add a few more drops of milk. If it becomes too thin, add more powdered sugar a little at a time.
Separate the cooled cookies into two equal groups. Dip one half of the cookies into the strawberry glaze from Step 4, coating the top surface evenly and letting any excess drip back into the bowl. Spread about 1 teaspoon of strawberry jam onto the top of each remaining cookie, then gently press a glazed cookie and a jam-topped cookie together, glazed side and jam side facing each other, to create a sandwich. The flavors complement each other beautifullyI love how the tartness of the jam balances the sweetness of the glaze. Let the assembled cookies set on a plate for 15-20 minutes so the glaze firms up slightly before serving.

Strawberry Cheesecake Bars

Strawberry Cheesecake Bars

Author: Chef Emy

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Description

Strawberry Cheesecake Bars are dessert bars with a cheesecake filling layered fresh strawberries over a graham cracker crust and topped with a crumble topping. All three layers give you a sweet treat in every bite, perfect for any occasion!

Ingredients

Scale

1 ½ cups (126 g) graham cracker crumbs, about 10-12 crushed graham cracker sheets
6 tablespoons unsalted butter, melted
¼ cup (50 g) granulated sugar

Instructions

Preheat oven to 350°F. Line a 9×9-inch baking dish with parchment paper, including up the sides.
In a medium bowl, combine graham cracker crumbs, butter, and sugar. Mix until it resembles wet sand. Press into the lined baking dish.
In a large bowl, using a hand mixer, beat cream cheese, eggs, sugar, vanilla, and salt until smooth. Spread the cream cheese filling evenly over the crust.
Top with diced strawberries.
In a medium bowl, whisk together flour, brown sugar, and salt. Stir in melted butter until a crumbly dough forms.
Sprinkle the crumble topping evenly over the strawberries.
Bake for 35-40 minutes, or until set.
Transfer to a wire rack and let cool completely (about 1 hour). Then, transfer to the refrigerator until chilled, another hour. Serve chilled.

Nutrition

Calories: 409kcal

Red Velvet Cinnamon Rolls – A Decadent Twist on a Classic!

Description

Ingredients

Instructions

Notes

MOIST Banana Coffee Cake | Butternut Bakery

Description

Ingredients

Instructions

Slow Cooker Strawberry Butter: Sweet & Simple Spread

Description

Ingredients

Instructions

Notes

Nutrition

Delicious Honey Oatmeal Cookies

Instructions

Bananas Foster French Toast

Description

Ingredients

Instructions

Notes

Nutrition

Cranberry Orange Cinnamon Rolls

Description

Ingredients

Instructions

Notes

Nutrition

Decadent Gooey Chocolate Cream Cheese Bread Pudding

Instructions

Chocolate Covered Strawberry Cookies

Ingredients

Instructions

Best Heart-Shaped Strawberry Shortbread Cookies

Description

Ingredients

Instructions

Strawberry Cheesecake Bars

Description

Ingredients

Instructions

Nutrition

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