Moineauworld

Category: Baking

Dried Cranberry Chocolate Cookies | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those Thursday evenings when you’re standing in the kitchen, contemplating the universe — or at least what’s left in your pantry. I had a hankering for something sweet but not the patience for an elaborate dessert. You know the feeling? I wanted something that felt a little special, like it could be served with coffee if a friend popped by, yet casual enough to devour in my pajamas. That’s when these Dried Cranberry Chocolate Cookies came into play. They’re the perfect blend of tangy and sweet, a delightful twist on the classic chocolate chip cookie that feels just right for any time of year. Plus, they come together quicker than my favorite TV show, which is saying something. Trust me, you’ll want to keep this recipe up your sleeve for those moments when you need a treat without the fuss.

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What You’ll Need

You might be surprised to find that most of these ingredients are already lounging around in your kitchen. The star of the show? Those **dried cranberries** that you bought for a salad and then forgot in your pantry. They’re about to meet their new best friend: **chocolate chips**.

  • 1 cup plain flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon **kosher salt**
  • 1/2 cup **unsalted butter**, softened
  • 1/3 cup **granulated sugar**
  • 1/3 cup **light brown sugar**, packed
  • 1 large **egg**
  • 1 large **egg yolk**
  • 1 teaspoon **vanilla extract**
  • 1 cup old fashioned **rolled oats**
  • 1/2 cup **semisweet chocolate chips**
  • 1/2 cup **white chocolate chips**
  • 1/2 cup **dried cranberries**

How to Make Dried Cranberry Chocolate Cookies

  1. Preheat your oven to 325°F (165°C). Line two baking sheets with parchment paper, because nobody wants cookies stuck to the tray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This is your dry team, so make sure they’re well-mixed.
  3. In a stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar on medium speed until the mixture is creamy and fluffy. This should take about 2 minutes.
  4. Add the egg, then the egg yolk, and finally the vanilla extract to the butter mixture, beating well after each addition. Don’t forget to scrape down the sides of the bowl for an even mix.
  5. Slowly incorporate your dry ingredients into the wet mixture, mixing until just combined. The dough should be coming together nicely.
  6. Fold in the chocolate chips and dried cranberries. You want them evenly distributed for the ultimate balance of flavors in every bite.
  7. Scoop heaping teaspoons of dough onto the prepared baking sheets. Keep them about 2 inches apart; they like their personal space as they bake.
  8. Bake in your preheated oven for 12 to 15 minutes. You’re looking for the cookies to brown slightly at the edges and be just set in the middle.
  9. Let the cookies cool on the baking sheets for a couple of minutes before transferring them to a wire rack to cool completely. Or sneak a warm one because life’s too short.

Cook’s Notes

Cookies are a forgiving bunch, but a few tips can make them legendary. Make sure your butter is soft but not too warm to prevent your cookies from spreading too much. If you’re baking on a particularly humid day, you might find the dough a bit sticky—popping it in the fridge for 10 minutes should do the trick. These cookies keep well in an airtight container for up to a week, not that they’ll last that long! If you want to prep ahead, the dough can be frozen after scooping and then baked straight from the freezer—just add a couple of extra minutes to the baking time.

Make It Your Own

Feeling adventurous? Here are some ways to switch things up:

  • Swap the **dried cranberries** for **dried cherries** for a slightly tart note that pairs beautifully with chocolate.
  • Substitute **dark chocolate chips** for the semisweet variety if you’re in the mood for a richer, more intense chocolate flavor.
  • Add a handful of chopped **nuts**, like walnuts or pecans, for a bit of crunch and nuttiness.
  • Love spices? A teaspoon of **cinnamon** or a pinch of **nutmeg** can add a cozy warmth to your cookies.

If you try this, I’d love to hear how it turns out—drop a comment or tag me in your cookie creations! Your feedback is like the chocolate chips in my cookies: essential and sweet. 🍪

Related Reading

Related update: Dried Cranberry Chocolate Cookies

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Caramelized cranberries coconut pancakes | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: It’s a drizzly Saturday morning, and all you want is a breakfast that feels like a cozy hug. Well, these Caramelized Cranberries Coconut Pancakes are exactly that. They’re the perfect blend of sweet, tart, and fluffy, with a tropical twist that feels like a mini-vacation on your plate. I first whipped these up when I was rummaging through my pantry during a random craving for something sweet yet substantial. They came together almost effortlessly, and I realized they were the kind of pancakes that could impress without stress. Whether you’re feeding a crowd or just treating yourself, these bring a little sunshine to your morning, no matter the weather outside. Trust me, you don’t want to miss out on these.

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What You’ll Need

The beauty of this ingredient list is that it’s straightforward and likely already in your kitchen. Plus, we’re using a mix of whole wheat and coconut flour for that extra oomph.

  • 1 cup fresh cranberries
  • 1/4 cup brown sugar
  • 1 tsp vanilla extract
  • 1 cup coconut flour
  • 1 cup whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 1 1/2 cups coconut milk

How to Make Caramelized Cranberries Coconut Pancakes

  1. Start by heating a nonstick saucepan over medium flame. Toss in the cranberries, brown sugar, and vanilla extract. Stir it up, cover, and let it cook for about 4-5 minutes until the cranberries are soft and juicy. Give them a good mash with your spoon. The aroma will be irresistible.
  2. Once done, take it off the flame and let it cool for a few minutes. This gives you time to gather the rest without burning your taste buds later.
  3. In a mixing bowl, combine all the dry ingredients: coconut flour, whole wheat flour, baking powder, and salt. Give them a good whisk so there are no clumps.
  4. In another bowl, beat the eggs and mix in the coconut milk. Now, add the cooled cranberry mixture to this and beat thoroughly. This will be your magic mixture.
  5. Pour the wet ingredients into the dry ones and mix just until combined. Let it stand for about 2 minutes, so everything gets cozy.
  6. Meanwhile, heat up your griddle or fry pan over medium flame and grease it with a cooking spray or oil of your choice. Let the sizzle tell you it’s ready.
  7. Pour a spoonful of the batter into the pan and shape it round. Let it cook for about 2 minutes or until you see those bubbles on the surface and the edges turning golden. Flip it over like a pro and cook the other side for another 2 minutes.
  8. Repeat with the remaining batter. Finish with a drizzle of your favorite sweetener and a dollop of cream if you’re feeling indulgent. Serve warm and dive in!

Cook’s Notes

Here’s the thing with pancakes: patience is your best friend. Don’t rush the process, and you’ll be rewarded with perfectly golden and fluffy bites. If you find your batter too thick (coconut flour can be tricky), feel free to add a splash more of coconut milk. Leftovers? They’re rare, but if you happen to have any, they store well in the fridge for a couple of days. Just pop them in the toaster or microwave to reheat.

Make It Your Own

  • Nutty Twist: Add a handful of chopped walnuts or pecans to the batter for some crunch.
  • Berry Swap: If cranberries aren’t your thing, try using blueberries instead for a sweeter pop.
  • Dairy-Free Option: Use almond milk instead of coconut milk for a different nutty flavor.
  • Spice It Up: Add a pinch of cinnamon or nutmeg to the dry ingredients for some warmth.

If you try this, I’d love to hear how it turns out. Drop a comment or tag me in your pancake adventures! Your kitchen is about to smell amazing.

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Gluten-Free Pressed Lemon Butter Cookies | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those dreary Tuesday afternoons when the sky couldn’t decide whether to rain or shine, so it just hovered in a blah gray. The kind of day that demands something bright and cheerful to rescue you from the monotony. I found myself in the kitchen, eyeing a lonely lemon on the counter. It hit me – pressed lemon butter cookies! They’re the perfect pick-me-up: buttery, zesty, and just the right amount of sweet, without the gluten. These cookies are impressive enough for a tea party yet simple enough for a midweek treat. If you, like me, need a little sunshine on a plate, these cookies are your answer.

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What You’ll Need

I bet you’ve got most of these tucked away in your pantry and fridge. It’s a short, sweet list that’s all about that lemony punch and buttery goodness. Here’s what you’ll need:

  • Unsalted butter
  • White sugar
  • Egg yolks
  • Lemon extract
  • Lemon zest
  • Fresh lemon juice
  • Gluten-free flour
  • Xanthan gum

How to Make Gluten-Free Pressed Lemon Butter Cookies

  1. Preheat your oven to 350°F (175°C). This is the perfect moment to get cozy with that mixing bowl and let the anticipation build.
  2. In a world where flour can be tricky, whisk or sift your gluten-free flour with the xanthan gum. This step ensures everything blends smoothly, trust me.
  3. Grab your standing mixer with the paddle attachment and cream the unsalted butter until it’s fluffy and inviting. The butter should look like a pillowy cloud.
  4. Add in the white sugar and continue to cream until the mixture is light and airy. You’re looking for that dreamy consistency.
  5. Introduce the egg yolks to the party, one at a time, making sure each is fully incorporated before adding the next.
  6. Now for the zesty kick: add the lemon zest, lemon extract, and fresh lemon juice. Mix them in until the batter sings with lemony aroma.
  7. Slowly fold in the flour mixture at a gentle speed, then increase the speed until it’s all well-incorporated. Your dough should be soft, but firm enough to hold its shape.
  8. Load your cookie press with the dough and press onto ungreased cookie sheets. This is where the magic happens – each press is a little masterpiece.
  9. Bake one sheet at a time, for about 12-15 minutes, until the edges are lightly browned and your kitchen smells like a citrus grove.
  10. Patience, my friend. Let them cool completely on the sheets before gingerly using a thin spatula to lift them. They’ll be delicate but oh-so-worth-it.

Cook’s Notes

Here’s a little insider scoop: when working with gluten-free flour, sifting is your best friend for a smooth texture. These cookies keep well in an airtight container for up to a week, but let’s be real, they’ll probably disappear way before that. If you’re planning ahead, the dough can be made a day in advance and refrigerated. Just let it come to room temperature before pressing. And whatever you do, don’t skip the cooling step – they’re fragile when fresh out of the oven.

Make It Your Own

With a recipe like this, there’s room to play around. Here are a few ideas to shake things up:

  • Swap the lemon for orange zest and juice for a sweet, floral twist.
  • Add a teaspoon of vanilla extract alongside the lemon for a more rounded flavor.
  • Sprinkle a little coarse sugar on top before baking for a touch of sparkle and crunch.
  • Mix in a tablespoon of poppy seeds for a delightful texture and a nod to classic lemon-poppy duo.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Knowing these cookies brought a little sunshine to your day would make mine. Enjoy each zesty bite!

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Related update: Gluten-Free Pressed Lemon Butter Cookies

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Triple Chocolate Pumpkin Pie | Made by Meaghan Moineau

Posted on by Meaghan Moineau

I was standing barefoot in my kitchen, staring down a can of pumpkin puree with the kind of resolve usually reserved for epic culinary battles. It was mid-October, and my house was awash with the smell of burning leaves from the neighborhood bonfires. I craved something cozy yet indulgent, and not just another pumpkin pie — no, this had to be something with a little extra pizzazz. Enter the Triple Chocolate Pumpkin Pie. It’s the perfect treat for when you need to impress without stress. It’s rich, a bit decadent, and just when everyone thinks they’ve guessed the flavor, the trio of chocolates takes them by surprise. Trust me, this isn’t your average pumpkin dessert.

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What You’ll Need

I bet you have most of these ingredients lounging in your pantry already. This pie brings together the familiar comforts of fall spices with the irresistible pull of chocolate.

  • Ground graham cracker crumbs – the base of our crust
  • Unsalted butter
  • Granulated sugar
  • Light-brown sugar
  • Coarse salt
  • Ground cinnamon
  • Bittersweet chocolate
  • Semisweet chocolate
  • Canned solid-pack pumpkin
  • Canned evaporated milk
  • Eggs
  • Cornstarch
  • Vanilla extract
  • Ground ginger
  • Ground nutmeg
  • Milk chocolate – for that final drizzle

How to Make Triple Chocolate Pumpkin Pie

  1. Preheat your oven to 350 degrees. In a bowl, mix together the graham cracker crumbs, butter, sugars, salt, and cinnamon until it resembles wet sand.
  2. Press this crumbly mixture firmly into the bottom and up the sides of a deep, 9 1/2-inch pie dish. It should feel like you’re building a sandy fortress.
  3. Bake the crust until it’s firm, about 8 to 10 minutes. Once done, take it out and immediately sprinkle the bittersweet chocolate over the bottom. Pop it back in the oven for just a minute more to melt.
  4. Spread the melted chocolate in a thin layer along the bottom and up the sides. Let this cool on a wire rack while you move on to the filling.
  5. Reduce the oven temperature to 325 degrees. Set up a double boiler and melt the semisweet chocolate with butter, stirring until smooth and glossy.
  6. In a separate bowl, mix together the pumpkin, evaporated milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, and nutmeg. This is your spicy pumpkin concoction.
  7. Whisk about a third of the pumpkin mix into the melted chocolate. Once smooth, whisk in the remaining pumpkin mixture until fully combined.
  8. Place your pie dish on a rimmed baking sheet, then pour the pumpkin-chocolate mix into the crust. The anticipation should be building right about now.
  9. Bake until the center is set but still slightly wobbly, roughly 55 to 60 minutes. Let it cool on a wire rack, then refrigerate for at least 8 hours or overnight for best results.
  10. Before serving, melt the milk chocolate and drizzle it over the chilled pie, creating tempting ribbons of sweetness. Serve immediately and watch the magic unfold.

Cook’s Notes

This pie is a breeze, but here are a few thoughts to keep in mind. When pressing the crust into the pie dish, make sure you really pack it down to avoid crumbling later. Letting the pie chill overnight isn’t just a suggestion — it’s a non-negotiable. The flavors deepen, and the texture becomes perfectly set. If your pie cracks a little, don’t sweat it. That chocolate drizzle will cover a multitude of sins, plus a little imperfection just adds to the homemade charm.

Make It Your Own

Here are a few twists to make this pie uniquely yours:

  • Swap the graham cracker crumbs for gingersnaps to add an extra spicy kick.
  • For a nutty twist, add a thin layer of chopped pecans on top of the melted chocolate layer in the crust.
  • Replace semisweet chocolate with dark chocolate for a more intense cocoa hit.
  • Sprinkle a bit of sea salt over the milk chocolate drizzle for a sweet-salty combo.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! I’m already dreaming about that first bite.

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Related update: Triple Chocolate Pumpkin Pie

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Coconut Macaroons With Chocolate Drizzle | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those dreary Tuesday afternoons — the kind that has you reaching for something sweet and comforting. And there I was, standing in my kitchen, craving something indulgent yet simple, when I remembered the half-used bag of sweetened coconut tucked away in the pantry. Enter: Coconut Macaroons with Chocolate Drizzle. This recipe is a delightful blend of chewy coconut goodness and rich chocolate, and the best part? You can whip it up with just a handful of ingredients. Perfect for last-minute cravings or impressing guests without breaking a sweat.

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What You’ll Need

Honestly, you probably have most of these ingredients lounging around your kitchen, just waiting to be transformed into something magical.

  • 1 cup of flour
  • 3 cups of sweetened coconut
  • 1/2 teaspoon of salt
  • 1 teaspoon of vanilla extract
  • 1 can of sweetened condensed milk
  • Optional: melted semi-sweet chocolate for drizzling

How to Make Coconut Macaroons With Chocolate Drizzle

  1. First, preheat your oven to 350°F (175°C). This is the moment to get your anticipation—and your oven—nice and toasty.
  2. In a large bowl, toss together the flour, coconut, and salt. Get in there with a spoon and make sure everything is mingling well.
  3. In a smaller bowl, mix the vanilla with the can of sweetened condensed milk. This mixture is your sweet elixir; make sure it’s smooth and unified.
  4. Pour the wet mixture into the dry ingredients. Stir together with a wooden spoon or your hands until you have a thick, sticky batter. Resist the urge to use a mixer unless it’s on the lowest speed—trust me on this, you don’t want a coconut explosion.
  5. Line your baking sheets with parchment paper. This will be your best friend for easy cleanup and perfect macaroons.
  6. Using a big spoon or an ice cream scooper, scoop generous mounds of batter onto the prepared baking sheets. Aim for consistency in size so they bake evenly.
  7. Bake in your preheated oven for about 20 minutes, keeping a close eye. You’re looking for that beautiful golden hue and a toasty coconut aroma.
  8. Once out of the oven, let them cool a bit. Then, get artsy with your melted chocolate drizzle. Alternatively, dip them halfway in chocolate for a more decadent treat.

Cook’s Notes

These macaroons are all about that rich, chewy texture with a hint of crispiness on the edges. Make sure not to over-mix your batter; just a few good turns to incorporate everything will do. If you make them ahead, they store well in an airtight container for up to a week—though I bet they’ll disappear much sooner. For freezing, allow them to cool completely and store in layers separated by parchment paper.

Make It Your Own

  • Chocolate Lovers: Double up on the chocolate by mixing mini chocolate chips into the batter before baking.
  • Nuts for Nuts: Add chopped almonds or macadamia nuts for a delightful crunch.
  • Citrus Twist: Add a teaspoon of orange or lemon zest to the wet mixture for a zesty surprise.
  • Spiced Up: Sprinkle a dash of cinnamon or nutmeg into the dry mix for a warm, spiced flavor.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Whether you stick to the classic or put your twist on it, these macaroons are sure to hit the sweet spot.

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Baked Oatmeal with Dried Cranberries | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those chilly mornings where you can feel the crisp air sneaking through the cracks of your window, coaxing you to stay under the covers just a little longer. But I was determined to start my day with something as cozy as my fluffy duvet, so I headed to the kitchen and decided to whip up my favorite baked oatmeal with dried cranberries. This dish is a lifesaver on mornings like this because it warms you up from the inside out, and it’s the kind of comfort food that feels indulgent but is actually packed with goodness. Plus, it’s the perfect dish to make ahead for the week. I promise, once you try this, you’ll look forward to getting out of bed just for breakfast!

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What You’ll Need

I love this recipe because it uses a lot of pantry staples, so you’re likely to have everything you need on hand. Plus, the dried cranberries add that tart sweetness that makes every bite exciting.

  • 2 cups dry oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup flaxseeds
  • 2 cups unsweetened almond milk
  • 2 bananas, mashed
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup dried cranberries

How to Make Baked Oatmeal with Dried Cranberries

  1. Preheat your oven to 350°F (175°C). The warmth will soon fill your kitchen, hinting at the deliciousness to come.
  2. In a large bowl, mix the dry ingredients: oats, baking powder, cinnamon, salt, and flaxseeds. Stir until everything is well combined — you want the flaxseeds to be evenly distributed like little gems throughout the mixture.
  3. In a separate bowl, whisk together the liquid ingredients: almond milk, mashed bananas, eggs, and vanilla extract. Whisk until the mix is smooth and the bananas are well incorporated, giving off that lovely, sweet aroma.
  4. Pour the liquid mixture into the bowl of dry ingredients. Mix well until the oats are thoroughly soaked and the liquid is evenly distributed. It’ll look like a big, soupy mess, but don’t worry, it will transform in the oven!
  5. Spray a baking pan with non-stick spray. The size of the pan will determine the thickness of your oatmeal bars, so choose according to your preference. I like using a smaller pan to get thicker, chewier bars.
  6. Pour the oatmeal mixture into the prepared pan, spreading it out evenly. Sprinkle the dried cranberries on top, letting them fall where they may, like little jewels peeking out.
  7. Bake in the preheated oven for about 45 minutes. Your kitchen will be filled with the warm, inviting scent of cinnamon and baked bananas. The top should be slightly golden and the center set.
  8. Once done, let it cool for a few minutes before slicing. This is the hardest part, but trust me, it’s worth the wait!
  9. Enjoy a slice warm, perhaps with a drizzle of maple syrup or a dollop of yogurt. It’s the breakfast that feels like a hug!

Cook’s Notes

Baked oatmeal is incredibly forgiving, but here are a few tips to ensure success. If you prefer a sweeter dish, add a bit of honey or maple syrup to the wet ingredients. You can store leftovers in the fridge for up to a week, making it perfect for meal prep. Just reheat a slice in the microwave or enjoy it cold — both ways are delicious. If you find your oatmeal drying out in the fridge, a splash of almond milk during reheating will do the trick.

Make It Your Own

Here’s where you can let your creativity shine! Try these variations to keep things exciting:

  • Swap the dried cranberries for chopped nuts like almonds or walnuts for a bit of crunch.
  • If you’re a chocolate lover, sprinkle in some dark chocolate chips for a decadent twist.
  • Trade the almond milk for coconut milk for a tropical flair.
  • Mix in some fresh berries like blueberries or raspberries before baking for a burst of freshness in every bite.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! I’m always excited to see how you make these recipes your own. Enjoy every cozy, delicious bite!

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Apricot Clafouti With Lavender & Pecans | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: It’s a lazy Sunday afternoon, and I’m rummaging through my pantry, longing for something sweet but not overly indulgent. It’s one of those days where you want a little baking therapy but refuse to spend hours in the kitchen. Enter the Apricot Clafouti With Lavender & Pecans. This is the kind of recipe that surprises you with how easy it is, yet it brings such elegance to your table. Imagine delicate apricots mingling with the floral notes of lavender while pecans add that irresistible crunch. It’s like a summer melody in dessert form. Trust me, this is the kind of dish that makes you feel like you’ve been transported to a quaint French cafe.

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What You’ll Need

The beauty of this ingredient list is that it’s simple yet feels extravagant, and odds are, you’ve already got most of these on hand.

  • All-natural apricot nectar
  • Apricot preserves
  • Dried California apricots
  • Fresh apricots
  • Cardamom
  • Eggs
  • Honey
  • Dried culinary lavender buds
  • Lemon juice
  • Lemon zest
  • Low fat sour cream
  • Nonfat milk
  • Pecans
  • Salt
  • Unbleached flour
  • Vanilla extract

How to Make Apricot Clafouti With Lavender & Pecans

  1. First thing’s first: preheat your oven to 375°F. We want it nice and hot so that our clafouti bakes to perfection.
  2. In a large mixing bowl, beat the eggs until they’re frothy. This is your base, so put some love into it.
  3. Add in the sour cream, milk, apricot nectar, lemon juice, lemon zest, apricot preserves, honey, and vanilla extract. Mix until everything is beautifully combined and smooth.
  4. Slowly whisk in the flour, a pinch of salt, cardamom, and those aromatic lavender buds. You’ll start to smell the floral notes as you mix—heavenly!
  5. Fold in the diced, dried apricots and pecans. Make sure they’re evenly distributed; you want each slice to have its share of goodies.
  6. Pour the mixture into a glass pie plate. Gently press the fresh apricot halves into the mix, forming a decorative pattern on top. This step is where you can get artsy!
  7. Let it set for 10 minutes. This little rest allows the flavors to mingle and the mixture to thicken slightly.
  8. Pop it into the oven and let it bake for 30-45 minutes. You’ll know it’s done when the edges are golden and the center is set but slightly wobbly—like a good custard.

Cook’s Notes

Alright, so here’s the deal: the clafouti is best served warm, right out of the oven, with maybe a scoop of vanilla ice cream if you’re feeling decadent. But if you have leftovers, they’re still delightful the next day, cold or gently warmed in the oven. Store any extras in an airtight container in the fridge for up to three days. A little note of caution—don’t overdo the lavender; a little goes a long way, and too much can taste soapy. When folding the nuts and apricots, be gentle to avoid deflating your batter.

Make It Your Own

Here’s where the fun begins—customizing your clafouti to suit your mood or what’s in your pantry.

  • Swap the apricots for juicy peaches or nectarines when they’re in season. They work beautifully with lavender as well.
  • If pecans aren’t your thing, use almonds or hazelnuts for a different type of crunch.
  • Add a handful of fresh raspberries before baking for a tart contrast to the sweet apricots.
  • For a more herbal twist, sprinkle in some fresh rosemary to complement the lavender.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Whether you stick to the script or venture into your own variations, this clafouti is sure to bring a touch of culinary bliss to your table. Bon appétit!

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Chouquettes | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those Tuesdays where everything felt just a little bit off. You know the kind — you spill coffee on your favorite shirt, you’re already late and the cat decides now is the perfect time to puke on the rug. By the time dinner rolled around, I was craving something sweet, delightful, and impossibly easy — something to save the day. Luckily, I remembered the pack of Swedish pearl sugar in the cupboard and thought, “It’s a chouquette night.” I mean, who can resist those airy little puffs topped with crunchy sugar? They make you feel like you’re at a fancy café in Paris, but they’re totally doable at home. Plus, there’s something deeply satisfying about the way they puff up in the oven, like little clouds of happiness. So let’s dive into this, and as they say in France, “C’est parti!”

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What You’ll Need

You might find that you already have most of these ingredients lounging in your pantry, waiting for their moment to shine. The only thing you might need to hunt down is that lovely, crunchy Swedish pearl sugar — it’s the secret to these beauties.

  • Butter
  • Sugar
  • Salt
  • Lemon rind
  • Water
  • Flour
  • Vanilla
  • Rum
  • Eggs
  • Swedish pearl sugar

How to Make Chouquettes

  1. First things first, preheat your oven to 400°F and let it get nice and hot for at least 20 minutes — this is key to getting that beautiful rise.
  2. In a medium saucepan, bring the butter, sugar, salt, lemon rind, and water to a boil. The aroma will start lifting your spirits instantly!
  3. Once it’s bubbling away, remove it from the heat and dump all the flour in at once. Stir gently at first, then with some serious vigor, until it all comes together. It’ll be a bit of a workout but hang in there!
  4. Return the pan to medium-high heat and cook for about 3-4 minutes. Stir continuously until the batter clings to the spoon and looks glossy, like it’s showing off a new shiny coat.
  5. Take it off the heat, add the vanilla and rum, then let it cool in the pan. This is a good time to dance around the kitchen.
  6. Beat in the eggs one at a time with a wooden spoon. Don’t worry when it looks like a lumpy, broken mess after each egg — keep stirring and it’ll come back together beautifully, a sticky masterpiece.
  7. Line a baking sheet with parchment paper. Drop quarter-sized balls onto the sheet and go wild with that pearl sugar. Sprinkle generously because more is more here.
  8. Pop them into the oven and bake for 5-20 minutes. Keep an eye out — they need to be completely brown before you rescue them from the heat to ensure they don’t collapse on you.

Cook’s Notes

Chouquettes are best enjoyed fresh from the oven, when they’re crisp and airy. However, if you have leftovers (a big if!), store them in an airtight container at room temperature. They’ll soften a little but are still delicious for about a day. Just give them a quick reheat in a 350°F oven to crisp them back up.

A common pitfall is underbaking. If they look pale, they’re not done. Trust me, patience is a virtue here. Wait for them to reach a deep golden brown.

If you’re planning ahead, the dough can be prepared and piped onto baking sheets, then frozen. When you’re ready to impress, bake them straight from the freezer — just add a few extra minutes to the bake time.

Make It Your Own

  • Chocolate Chouquettes: Add a tablespoon of cocoa powder to the flour for a chocolatey twist. They’re irresistible with a dusting of powdered sugar instead of pearl sugar.
  • Nutty Delights: Sprinkle chopped almonds or hazelnuts along with the pearl sugar for an added crunch and nutty flavor.
  • Spiced Up: Add a pinch of cinnamon or cardamom to the dough to bring a warm, spicy note that pairs beautifully with a hot cup of tea.
  • Citrus Burst: Double up on the lemon by adding a touch of lemon extract along with the rind for an extra zesty kick.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Chouquettes are one of those sweet treats that can make any day feel special. Happy baking!

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Cauliflower and Broccoli Gratin With Camembert Cheese | Made by Meaghan Moineau

Posted on by Meaghan Moineau

I recently found myself staring at a half-head of cauliflower and some broccoli florets, both on the brink of overstaying their welcome in my crisper drawer. It was one of those evenings, you know? When the day has been a bit too long, and you need comfort but don’t want to weigh yourself down with a heavy meal. Enter this Cauliflower and Broccoli Gratin with Camembert Cheese. It’s the kind of dish that feels a little fancy — thanks to the gooey, rich camembert — yet it’s simple enough to whip up on a busy weeknight. Plus, it transforms those neglected veggies into something fabulous and satisfying. Let’s not forget, it’s a great way to sneak in some greens under all that cheesy goodness.

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What You’ll Need

For this dish, the ingredients are delightfully simple, and you might already have most of them chilling in your kitchen. Here’s what’s going into our cozy gratin:

  • 1 head of cauliflower
  • 1 bunch of broccoli
  • 2 tablespoons of butter
  • 2 tablespoons of flour
  • 1 cup of milk
  • Salt and pepper to taste
  • 200g camembert cheese, cut into cubes, plus extra to put on top
  • 1 cup of breadcrumbs

How to Make Cauliflower and Broccoli Gratin With Camembert Cheese

  1. First, preheat your oven to 180 degrees C (or 350 degrees F). It’s always nice to have it ready and waiting.
  2. In a large pot of boiling water, parboil the broccoli and cauliflower. You’re looking for tender-crisp veggies here — about 10-15 minutes should do the trick.
  3. Once your veggies are done, drain them well and set them aside. They’ll be ready to soak up that cheesy sauce.
  4. In a saucepan, melt the butter over medium heat. When it’s completely melted and starts to bubble, sprinkle in the flour. Stir constantly until it forms a smooth paste, which takes about a minute.
  5. Slowly whisk in the milk. Keep stirring until the mixture thickens to a nice, creamy consistency.
  6. Now, add in the camembert cubes. Stir until the cheese is fully melted and the sauce is smooth. Season with salt and pepper to your liking.
  7. Combine your cheese sauce with the parboiled veggies, ensuring they’re well coated.
  8. Transfer everything into a baking dish. Top with extra camembert chunks and breadcrumbs for that crispy, golden finish.
  9. Pop it in the oven for about 20 minutes or until it’s golden and bubbling on top. Your kitchen will smell heavenly!

Cook’s Notes

Let’s talk about some little tips that will make this dish even better. If you’re short on time, you can parboil the veggies in advance and keep them in the fridge until you’re ready to assemble the gratin. For storage, this dish keeps well in the fridge for up to three days — just reheat it in the oven to keep the top crispy. One common mistake is overcooking the veggies during parboiling. You want them to maintain some bite since they’ll continue cooking in the oven.

Make It Your Own

Here are some fun variations to shake things up if you feel like experimenting:

  • Swap the camembert for a sharp cheddar if you prefer a stronger cheese flavor.
  • Throw in some crispy bacon bits for an extra savory kick.
  • Use panko breadcrumbs instead of regular ones for an even crunchier topping.
  • Add a pinch of nutmeg to the cheese sauce for a warm, aromatic twist.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! It’s always so fun to see your creations and variations. Enjoy the cheesy goodness!

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Flour-Less Peanut Butter Cookies | Made by Meaghan Moineau

Posted on by Meaghan Moineau

I was having one of those days where everything seemed to go sideways. You know the kind — you spill your morning coffee, forget your umbrella, and then it starts pouring on your way home. I needed a pick-me-up, pronto. That’s when I remembered these Flour-Less Peanut Butter Cookies. They’re everything I needed: sweet, comforting, and ridiculously easy to make. The best part? You can whip them up with just a few pantry staples, and they’re done in under 20 minutes. Perfect for those days when you need a win, no matter how small.

Jump to Recipe

What You’ll Need

The beauty of these cookies lies in their simplicity. Chances are you have these ingredients tucked away in your kitchen already. Here’s what you need:

  • Peanut butter – smooth or chunky, your call
  • Honey – adds the perfect sweetness
  • Egg – binds it all together
  • Baking soda – gives them a little lift
  • Vanilla extract – just a splash for depth

How to Make Flour-Less Peanut Butter Cookies

  1. Preheat your oven to 350°F (175°C). This is crucial to get that perfectly soft center.
  2. In a large mixing bowl, combine the peanut butter, honey, egg, baking soda, and vanilla extract. Stir until everything is smooth and well-blended.
  3. Using a spoon, drop dollops of the dough onto a lightly greased cookie sheet. Keep them about 2 inches apart since they’ll spread a little.
  4. Bake for about 12 minutes. You’ll know they’re ready when the edges are set but the centers are still soft to the touch.
  5. Let the cookies cool on the sheet for a few minutes, then transfer them to a rack to cool completely. They’ll firm up as they cool, so resist the urge to eat them straight away!

Cook’s Notes

These cookies are incredibly forgiving, but a few tips can ensure they turn out perfect every time. If your peanut butter is particularly oily, give it a good stir before measuring. When mixing, ensure everything is well-combined but don’t overdo it; overmixing can make the cookies tough. If you like your cookies on the sweeter side, you can increase the honey slightly or add a touch of sugar.

Store these cookies in an airtight container at room temperature for up to a week — if they last that long! You can also freeze the dough balls to bake later; just add a couple of minutes to the baking time.

Make It Your Own

Want to mix things up? Here are some tasty variations:

  • Chocolate Lovers: Stir in some chocolate chips or chunks before baking for a rich, decadent treat.
  • Nuts About Nuts: Swap half the peanut butter for almond butter for a nutty twist.
  • Spice It Up: Add a sprinkle of cinnamon or a pinch of cayenne for a warm, spicy note.
  • Salty Sweet: Top each cookie with a sprinkle of sea salt right before baking for that perfect salty-sweet balance.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! There’s nothing better than sharing a little cookie joy. Happy baking!

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Old Fashioned Vanilla Buttercream Frosting | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: It’s one of those afternoons when the craving for something sweet is impossible to ignore. Not just any sweet, but a slice of cake smothered in creamy, luscious frosting. I was halfway through baking a batch of cupcakes when disaster struck—no frosting in sight! With minutes to spare, I whipped out this trusty Old Fashioned Vanilla Buttercream Frosting recipe, and voilà, my cupcakes were saved. It’s quick and easy, with ingredients you probably have on hand, and it never fails to impress with its smooth, rich texture. Plus, there’s something about homemade frosting that just feels like a hug in dessert form.

Jump to Recipe

What You’ll Need

I love this recipe because it uses simple ingredients that work magic together. Chances are you already have most of this sitting in your pantry or fridge:

  • Solid vegetable shortening
  • Butter
  • Vanilla extract
  • Confectioners sugar
  • Milk

How to Make Old Fashioned Vanilla Buttercream Frosting

  1. In a large mixing bowl, cream the butter and shortening together using an electric mixer. You’re aiming for a smooth, unified blend that’s a pale yellow in color.
  2. Add the vanilla extract, and continue mixing. The aroma will instantly start to fill your kitchen.
  3. Gradually sift in the confectioners sugar, adding it one cup at a time. Beat on medium speed, and scrape down the sides and bottom of the bowl often. This ensures everything is well incorporated.
  4. Once all the sugar is mixed in, the icing will seem a bit dry—don’t worry, this is normal!
  5. Add the milk to the mixture. Beat on medium speed for about 3 minutes. You’re looking for a light, fluffy texture that’s easy to spread.
  6. Keep the icing covered with a damp cloth until you’re ready to use it. This prevents it from drying out.

Cook’s Notes

A little tip I’ve picked up: Keeping the mixing bowl in the fridge when you’re not using it helps maintain the frosting’s consistency, especially if your kitchen tends to be on the warmer side. If you’re making this ahead of time, store it in an airtight container in the fridge for up to a week. When you’re ready to use it, just give it a quick re-whip in your mixer to bring back its creamy texture. Also, be generous with that vanilla—for that classic flavor, it’s key!

Make It Your Own

Here are a few fun variations to try if you’re feeling adventurous:

  • Swap out the vanilla for almond extract for a nutty twist.
  • Add a few tablespoons of cocoa powder to create a chocolate buttercream.
  • Substitute the milk with heavy cream for a richer, thicker frosting.
  • Mix in some food coloring to match the theme of your dessert or party.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! There’s nothing more rewarding than seeing your creations come to life. Enjoy every sweet, frosted bite!

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Broccoli Oatmeal Breakfast Casserole | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those mornings when I wanted something warm and filling but couldn’t face another bowl of cereal. I peeked into the fridge and found a half-used bag of broccoli and a carton of eggs. Inspiration struck, and soon my kitchen was filled with the comforting smell of baking oats and the savory tang of broccoli. This Broccoli Oatmeal Breakfast Casserole is exactly what you need when you want something nutritious and satisfying without spending your entire morning in the kitchen. Plus, it’s surprisingly easy to make, so you can enjoy a leisurely breakfast even on a busy day.

Jump to Recipe

What You’ll Need

This recipe is beautifully simple and calls for ingredients you likely have sitting in your pantry. You know I love a recipe where a quick rummage through the cupboard delivers everything you need.

  • Broccoli florets
  • Dry oats
  • Eggs
  • Low-fat milk
  • Olive oil
  • Baking powder
  • Salt
  • Cayenne pepper

How to Make Broccoli Oatmeal Breakfast Casserole

  1. Start by preheating your oven to 350°F (175°C). While it warms up, grab your trusty 8-inch square baking dish and give it a light misting of cooking spray to prevent sticking.
  2. Chop the broccoli florets roughly and blitz them in a food processor until they resemble coarse crumbs. The earthy smell of fresh broccoli will fill the air.
  3. In a large mixing bowl, combine the ground broccoli, dry oats, a pinch of baking powder, a sprinkle of salt, and a dash of cayenne pepper. Give it a good mix — this is the foundation of your casserole.
  4. In a separate bowl, whisk together the eggs, low-fat milk, and a generous tablespoon of olive oil. The mixture should be smooth and slightly frothy.
  5. Pour the wet ingredients into the bowl of dry ingredients. Stir everything together until the oats are fully coated and the broccoli is evenly distributed.
  6. Spoon the mixture into your prepared baking dish, smoothing the top with a spatula. Slide it into the oven and bake for 25-30 minutes, or until the edges are golden and a fork inserted into the center comes out clean.
  7. Let it cool slightly before cutting into your desired size and serving it warm. The casserole will be firm yet tender, with a delicious crust formed by the oats.

Cook’s Notes

This casserole is forgiving, so don’t stress if you’re missing an ingredient. If you’re prepping in advance, you can assemble the night before and bake it fresh in the morning—just cover and store in the fridge. Leftovers? Refrigerate them, and they’ll keep for up to three days. Reheat portions in the microwave or the oven. Watch out for over-baking; once it’s golden and a fork comes out clean, it’s ready. The texture should be moist but not soggy.

Make It Your Own

  • Cheese Lover’s Twist: Add a handful of grated cheddar or parmesan to the dry ingredients for a cheesy kick.
  • Protein Boost: Toss in some cooked, crumbled sausage or crispy bacon bits to the batter for extra protein.
  • Veggie Variety: Swap half the broccoli for finely chopped spinach or kale for an extra green boost.
  • Spice It Up: Substitute cayenne pepper with smoked paprika or add a pinch of chili flakes for a different heat profile.

If you try this Broccoli Oatmeal Breakfast Casserole, I’d love to hear how it turns out for you. Drop a comment below or tag me in your breakfast creations! Here’s to starting the day with something nutritious and delicious. 🥦✨

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Neiman Marcus Oatmeal Chocolate Chip Cookies | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those chaotic Tuesday afternoons when everything seemed to be happening all at once. My inbox was overflowing, the laundry was threatening to become a second couch, and the dog was doing her best to convince me that she hadn’t been fed in weeks with those soulful eyes. As I rummaged through my pantry, I stumbled upon a forgotten stash of chocolate chips and suddenly, the only logical thing to do was to bake. Enter: Neiman Marcus Oatmeal Chocolate Chip Cookies. This recipe is that perfect balance between a comforting classic and a little twist that makes it feel special. It’s the kind of cookie that makes a regular Tuesday feel like a mini celebration. And the best part? These cookies are incredibly easy to whip up, even when life feels a bit like a juggling act.

Jump to Recipe

What You’ll Need

Trust me, chances are you already have most of these hanging out in your kitchen, just waiting to become something amazing.

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 ½ cups blended oatmeal (measure before blending)
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 12 ounces chocolate chips
  • 1 4-ounce chocolate bar, grated
  • 1 ½ cups chopped walnuts

How to Make Neiman Marcus Oatmeal Chocolate Chip Cookies

  1. Preheat your oven to 375 degrees F. The anticipation of warmth is part of the magic.
  2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until the mixture is light and fluffy. You’re aiming for a dreamy, creamy consistency here.
  3. Add in the eggs, one at a time, and beat until just incorporated. Don’t forget the vanilla — it’s the unsung hero that ties everything together.
  4. Gradually mix in the flour, blended oatmeal, salt, baking powder, and baking soda. The dough will start to smell like a promise of good things to come.
  5. Fold in the chocolate chips, grated chocolate bar, and walnuts. You’ll want to use a spatula to make sure everything is evenly distributed and each scoop is a treasure trove of goodies.
  6. Roll the dough into balls and place them about two inches apart on a cookie sheet. This gives them room to spread and become their best cookie selves.
  7. Bake for about 10 minutes. Keep an eye out for those edges to turn golden and the aroma to fill your kitchen. That’s when you know they’re ready.

Cook’s Notes

Let’s be real — these cookies are hard to mess up. But here are a few thoughts to keep in mind. If your butter isn’t soft enough, you can microwave it for a few seconds, but watch closely — nobody wants half-melted butter. When blending your oatmeal, aim for a texture that’s slightly coarser than flour; it adds a delightful chewiness to the cookies. These cookies are at their most divine fresh out of the oven, but they’ll keep well in an airtight container for up to a week, if they last that long. You can even freeze the dough balls to bake later. Just add a couple of minutes to the bake time.

Make It Your Own

  • Swap the walnuts for pecans or almonds if that’s your jam. Each nut brings its own character to the party.
  • If you’re not a fan of oats, try substituting with crushed cornflakes for a different kind of crunchy texture.
  • Go wild and use white chocolate chips instead of the regular ones if you’re feeling fancy.
  • Add a teaspoon of cinnamon or espresso powder for a little extra depth in flavor. It’s like giving your cookies a secret superpower.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Happy baking, and may your Tuesday be as sweet as these cookies.

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Basil Coconut Ice Cream | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those sticky summer afternoons when the air conditioner just couldn’t keep up, and I found myself craving something cool and refreshing. I’d been eyeing the basil plants on my kitchen windowsill, their leaves lush and inviting, and it hit me — basil coconut ice cream. It’s a little unusual, sure, but that’s part of its charm. This recipe is perfect when you’re in the mood for something a bit different yet incredibly easy to whip up. If you’re ready for a creamy, herby delight that tastes like a tropical breeze, you’re in the right place.

Jump to Recipe

What You’ll Need

The best part? You probably already have most of these ingredients in your kitchen. Just a few stars of the show to gather up, and you’re all set for a culinary adventure.

  • Fresh basil leaves
  • Canned full-fat coconut milk
  • Honey
  • Half & half
  • Salt

How to Make Basil Coconut Ice Cream

  1. Start by heating the coconut milk and half & half in a saucepan over medium-high heat until it’s hot and just beginning to bubble gently. You’ll want to catch it right before a full boil.
  2. Add in the honey and a pinch of salt, stirring until they dissolve completely, giving the mixture a lovely sweet-salty balance.
  3. Drop in the fresh basil leaves and stir them through until they wilt down, infusing the liquid with their aromatic goodness. Remove the saucepan from heat.
  4. Pour the mixture into a blender, and blend until it’s silky smooth and no chunks of basil remain. If your blender leaves bits, strain the mixture through a fine sieve.
  5. Let the basil-infused cream cool for about 20 minutes, allowing the flavors to deepen.
  6. Transfer the mixture to a large container, cover, and chill it in the fridge for a few hours until completely cool.
  7. If you have an ice cream maker, follow your machine’s instructions to churn the mixture. If not, pour it into a freezer-safe container, and stir it every hour for about 8-10 hours to achieve the best texture possible.

Cook’s Notes

Making ice cream at home is as much about patience as it is about flavor. If you can, use fresh basil for the most vibrant taste. You can make the base a day ahead and chill it overnight, which can deepen the flavors even more. When it comes to leftovers, freeze them in a tightly sealed container. Just remember, the ice cream will harden significantly, so let it sit out for 10 minutes before scooping.

  • If you don’t have an ice cream maker, don’t fret! While the texture won’t be as smooth, frequent stirring during the freezing phase will help prevent too many ice crystals from forming.

Make It Your Own

  • Swap out the basil for mint leaves if you’re craving a more classic flavor combo.
  • For a richer taste, replace half of the half & half with heavy cream.
  • Substitute honey with maple syrup for a deeper, earthier sweetness.
  • If you’re feeling adventurous, toss in a handful of dark chocolate chips during the churning process for a hint of bitterness against the sweetness.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Whether you’re enjoying it in the heat of summer or dreaming of warmer days, this basil coconut ice cream is sure to be a hit. Enjoy every refreshing scoop!

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Lemonade Bundt Cake | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: it’s a Tuesday evening, and the week is already feeling like one long, chaotic whirlwind. I’m staring at the contents of my pantry, trying desperately to remember that elusive thing called “meal planning.” But instead of a dinner brainstorm, my mind wanders to something sweet and zesty—something that feels like sunshine on a plate. That’s when I remember the Lemonade Bundt Cake, a marvel of citrusy goodness and simplicity. This cake is like a mood booster in dessert form—tangy, moist, and delightfully easy to whip up with a handful of pantry staples. Whether you need a midweek pick-me-up or a show-stealing dessert for your next get-together, this cake is your answer.

Jump to Recipe

What You’ll Need

This recipe is delightfully straightforward, and chances are you already have most of these ingredients in your kitchen. Here’s what you’ll need:

  • Lemon cake mix
  • Lemon pudding mix
  • 3 eggs
  • Sour cream
  • Vegetable oil
  • Water
  • Frozen lemonade concentrate
  • Powdered sugar

How to Make Lemonade Bundt Cake

  1. First up, preheat your oven to 350 degrees. Take a moment to prepare your 10-inch bundt pan by greasing and flouring it. Trust me, this little step saves the cake from dreaded sticking disasters later on.
  2. Next, grab a large mixing bowl and combine the lemon cake mix, lemon pudding mix, eggs, sour cream, vegetable oil, and water. Mix everything together until you have a smooth, luscious batter that smells like pure lemony magic.
  3. Pour this gorgeous batter into your prepared bundt pan, smoothing the top with a spatula. Pop it into the oven and let it bake for 50-60 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean and the cake is a lovely golden hue.
  4. Once baked, let the cake cool in the pan for about 10-15 minutes. During this time, your kitchen will fill with a tantalizing lemony aroma that’s hard to resist.
  5. While the cake cools, make the glaze by combining the frozen lemonade concentrate with 1 cup of powdered sugar. Stir in more powdered sugar until the glaze reaches your desired consistency—thick enough to coat but still drizzle-friendly.
  6. Carefully turn your cake out onto a wire rack. Spoon the glaze generously over the top, allowing it to drip down the sides like a candied waterfall. For an added touch, dust the cake with more powdered sugar if you’re feeling fancy.

Cook’s Notes

This cake is as forgiving as it is delicious. You can make it a day ahead, and it will still taste fresh and fabulous. Just cover it tightly and store it at room temperature. If you’re in a rush, speed up the cooling process by placing the cake in the fridge for a few minutes before glazing. One common mistake is overmixing the batter, which can make the cake dense. Mix just until everything is combined, and you’ll be golden. Leftovers (if there are any!) can be kept in an airtight container for up to three days.

Make It Your Own

Here are a few fun ways to switch things up with this recipe:

  • Replace the lemon cake mix with a white or vanilla cake mix for a subtler lemon flavor.
  • Swap the lemon pudding mix for vanilla pudding mix if you prefer a less tangy cake.
  • Add a handful of poppy seeds to the batter for a delightful crunch and a hint of nuttiness.
  • For a berry twist, fold in fresh raspberries or blueberries before pouring the batter into the pan.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! This Lemonade Bundt Cake is a little slice of sunshine, and I hope it brightens your day as much as it does mine. Enjoy every zesty bite!

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Whole Wheat Blueberry Brownies | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those days where the clouds just wouldn’t quit, and the afternoon seemed to stretch on forever. I was staring at a ridiculously overripe banana when inspiration struck — not banana bread, but something unexpected, and maybe even a little healthier. That’s when I thought of these Whole Wheat Blueberry Brownies. They’re the perfect mix of indulgence and nourishment, with a tangy twist thanks to the blueberries. A little dense, definitely chocolaty, and oh-so-simple to whip up. You’re gonna love the way the whole wheat adds a subtle nuttiness, and if you happen to have a pint of fresh blueberries sitting around, well then, my friend, you’re in for a treat.

Jump to Recipe

What You’ll Need

Most of these goodies are probably hanging out in your pantry already, just waiting to become besties in this delightful treat. Let’s make it happen:

  • 1 cup whole wheat pastry flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1/2 cup low fat sour cream
  • 1/4 cup almond milk
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries

How to Make Whole Wheat Blueberry Brownies

  1. Preheat your oven to a cozy 350 degrees Fahrenheit. While it warms up, grab an 8 x 8 x 2-inch baking pan and give it a good coat of cooking spray. You don’t want these beauties sticking!
  2. In one bowl, whisk together the dry stuff: whole wheat pastry flour, cocoa powder, salt, baking powder, baking soda, and cinnamon. Take a moment to marvel at the chocolatey goodness forming already.
  3. In a separate bowl, beat the egg, then mix in the low fat sour cream, almond milk, and vanilla extract. It should be smooth and slightly glossy.
  4. Now, gently fold the wet ingredients into the dry mix. Stir until you can no longer see streaks of flour, and everything looks like a harmonious, silky batter.
  5. Time to bring in the stars of the show — fold in those plump blueberries with the same care you’d show a friend running a relay race. You want them evenly distributed but not squished.
  6. Pour the batter into your prepared pan, spreading it with a spatula so it’s nice and even. Slide it into your preheated oven and let it bake for 20-25 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean.
  7. Let them cool in the pan for a bit. The waiting is hard, but trust me, it’s worth it for that first bite that won’t burn your tongue.

Cook’s Notes

These brownies are a bit more rustic (in a good way) due to the whole wheat flour. If your taste buds are a little shy of tang, swap the low fat sour cream for full-fat or even Greek yogurt. They’ll keep in an airtight container for about four days, assuming there are any leftovers. If you’re planning ahead, you can make the batter the night before and bake them fresh in the morning. Just fold in the blueberries right before you bake!

Make It Your Own

  • For a more decadent treat, replace the almond milk with full-fat coconut milk and get a subtle tropical twist.
  • Substitute the fresh blueberries with raspberries for a tart and tangy variation that cuts through the chocolate beautifully.
  • If you’re feeling nutty, toss in a handful of chopped walnuts or pecans for some extra crunch.
  • For a touch of spice, add a pinch of cayenne pepper to the mix. Chocolate and spice are a match made in dessert heaven.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! There’s nothing better than sharing a sweet success. Enjoy every chewy, blueberry-filled bite!

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Cherry-Berry Pie With Agave Nectar All-Butter Crust | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those lazy Sunday afternoons when the world seemed to move a little slower, a gentle breeze fluttering through the open window, the kind that makes you crave something comforting and sweet but not too complicated. My sweet tooth was whispering “pie” in my ear, but I wasn’t up for a full-blown kitchen marathon. Enter my Cherry-Berry Pie with Agave Nectar All-Butter Crust—a delightful, not-too-sweet pie that’s as satisfying to make as it is to eat. It’s my go-to when I need that perfect mix of summery fruitiness and buttery crust without spending all day in the kitchen. Trust me, this pie is a game-changer, and the addition of agave nectar gives it a uniquely mellow sweetness that pairs beautifully with the tart berries. Jump to Recipe

What You’ll Need

The beauty of this pie is its simple ingredient list, many of which you likely have on hand. Plus, the mix of flours and agave nectar gives the crust an irresistible texture and flavor.

  • Agave nectar
  • Sweet agave nectar
  • Almond flour
  • Frozen mixed berries
  • Butter
  • Frozen cherries
  • Coconut flour
  • Flour
  • Lemon juice
  • Orange extract
  • Tapioca flour
  • Whole wheat pastry flour

How to Make Cherry-Berry Pie With Agave Nectar All-Butter Crust

  1. Start by making the crust: In a food processor, pulse the dry ingredients about 5-6 times. This helps them blend evenly.
  2. Add 2 sticks of very cold butter, which you’ve cut into cubes. Pulse until the mixture resembles a very coarse meal, tiny butter bits are a good thing here!
  3. Add the agave nectar and either the fiore di Sicilia flavoring or its substitute, orange extract, one tablespoon at a time. Watch carefully for the dough to just come together.
  4. Divide the dough into two parts, one slightly larger than the other. This larger portion will be your base.
  5. Form each into a flat, round shape, wrap tightly in plastic, and refrigerate for at least 2 hours to let the butter firm up and flavors meld.
  6. While the dough is chilling, whip up the filling. In a large bowl, combine all the filling ingredients thoroughly. It’s going to be quite soupy, so don’t worry!
  7. Once the dough has chilled, let it sit out just long enough to be rollable. Roll out the larger dough disk to fit your pie dish, patching as needed.
  8. Wrap the pie dish with the crust in plastic and chill for another 30 minutes to set.
  9. Pour the berry filling into the chilled crust, then wrap the whole pie in plastic again and pop it back in the fridge.
  10. Roll out the remaining dough disk and use cookie cutters to cut pieces for the top crust. Get creative with shapes!
  11. Remove the pie from the fridge and decorate with your cut-out dough pieces, leaving some gaps for steam to escape.
  12. Cover the edges with foil to prevent over-browning and bake in a preheated 325°F oven for 40 minutes.
  13. Remove the foil and continue baking until the top is golden brown and the filling is bubbling enticingly.
  14. Let the pie cool slightly before slicing in to let the filling set a bit more. Enjoy!

Cook’s Notes

Here’s the scoop: keeping the butter super cold is crucial for that flaky crust we all adore. I like to freeze mine and work quickly to keep it from warming up. If you find the dough a bit too firm after chilling, let it sit out a few minutes until it’s manageable. When it comes to storage, this pie is a champ! Cover it well and it keeps nicely in the fridge for up to 4 days. If you’re making it ahead, bake it a day early; the flavors meld beautifully overnight.

Make It Your Own

Feel free to play around with the recipe a bit to suit your taste or pantry:

  • Swap out the frozen cherries for fresh ones if they’re in season; just pit and halve them.
  • Try maple syrup instead of agave for a more robust sweetness.
  • Use a gluten-free flour blend in place of the wheat and pastry flours for a gluten-free version.
  • Add a teaspoon of cinnamon or nutmeg to the filling for a spiced twist.

I hope you give this pie a whirl and let it bring a bit of sunshine into your kitchen. If you try this recipe, I’d love to hear how it turns out—drop a comment or tag me on social media! Happy baking, friends!

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S’mores-n-berry Bars for National S’mores Day – August 10 | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: it’s a Wednesday evening, and I’m knee-deep in that midweek slump, feeling like a bit of a sweet escape. The kind where comfort meets simplicity. I glanced at the calendar and saw it was nearing August 10th—National S’mores Day. Immediately, a light bulb moment struck! Why not combine the nostalgia of campfire s’mores with a fruity twist to lift my spirits? Enter: S’mores-n-berry Bars. They’re as indulgent as they sound, with a crispy graham cracker base, rich brownie layer, and gooey marshmallow topping that’s lightly kissed by the oven’s broiler for that perfect toasted finish. It’s the kind of treat that’s easy to whip up, yet impressive enough to satisfy any sweet tooth. Jump to Recipe

What You’ll Need

You probably have most of these ingredients lounging in your pantry already. Here’s what you’ll need:

  • 1 box of cooked brownie mix
  • 1 egg
  • 1 cup graham cracker crumbs
  • 2 whole graham crackers
  • 1 cup mini marshmallows
  • 1/2 cup fresh dried raspberries
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted
  • 1/4 cup vegetable oil
  • 1/4 cup water

How to Make S’mores-n-berry Bars for National S’mores Day – August 10

  1. Preheat your oven to 325°F. Line an 8-inch-square baking pan with foil, making sure the foil hangs over the edges for easy removal later. Give it a spritz of nonstick cooking spray to make doubly sure nothing sticks.
  2. In a medium-sized bowl, combine the melted butter, graham cracker crumbs, and sugar until it resembles wet sand. Press this mixture evenly into the bottom of your prepared pan. Bake for about 20 minutes, or until it looks golden and smells like heaven. Set aside.
  3. Crank up your oven to 350°F. Meanwhile, grab another bowl and mix together the brownie mix, vegetable oil, water, and egg until smooth. Gently fold in the fresh dried raspberries. Pour this luscious batter over the cooled graham cracker crust.
  4. Bake the brownie layer for about 25 minutes, or until a toothpick inserted into the center comes out clean. This is your cue to remove it from the oven.
  5. Break up the two graham crackers into small pieces and scatter them artfully atop the brownie layer.
  6. Scatter the mini marshmallows over the graham crackers. Return the pan to the oven, this time setting it to broil. Watch carefully, as the marshmallows can quickly go from toasty to burnt in a flash! Once they’re golden and bubbly, pull the pan out.
  7. Allow the bars to cool completely in the pan. Lift them out using the overhanging foil and cut into squares. Enjoy the ooey-gooey goodness!

Cook’s Notes

These bars are as versatile as they are delicious. The graham cracker crust adds an incredible texture contrast to the fudgy brownie and gooey marshmallow topping. Here are a few tips to ensure they turn out perfect:

  • If you prefer a denser brownie, add an extra egg to the brownie mixture.
  • Store any leftovers in an airtight container at room temperature for up to 3 days. They’ll stay delicious, though the marshmallows might lose a bit of their chew.
  • To make these ahead, you can prepare the graham cracker crust and brownie layer a day in advance. Add the graham crackers and marshmallows just before serving for the best texture.

Make It Your Own

  • Nutty Twist: Swap out the raspberries for chopped toasted almonds or pecans for a crunchy surprise.
  • Berry Medley: Use a mix of freeze-dried strawberries and blueberries instead of just raspberries for a more fruity experience.
  • Chocolate Lovers: Add chocolate chips to the brownie mix for extra gooeyness. You can never have too much chocolate, right?
  • Salted Caramel: Drizzle caramel sauce over the marshmallows before broiling. A sprinkle of sea salt can elevate these bars to gourmet status.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! S’mores day or not, these bars are a crowd-pleaser every time.

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Baked Alaska | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: It’s a Friday night, and you’ve had one of those weeks where everything felt like a never-ending to-do list. You’re craving something special, a little dramatic even, to kick off your weekend with flair. That’s when I remembered Baked Alaska. It’s one of those desserts that looks like a total showstopper but is actually super manageable to whip up. I love how it combines the coolness of ice cream, the soft texture of cake, and a toasty meringue that you can’t help but admire. It’s great because you can make it ahead of time, and it doesn’t require any fancy equipment. Seriously, if I can do it, anyone can. You just have to get over the idea that baking something on top of ice cream is somehow impossible — spoiler: it’s not, and it’s ridiculously fun. Jump to Recipe

What You’ll Need

Let’s be real: you’ve probably got most of this stuff on hand already, except maybe the ice cream. But hey, any excuse to grab a pint, right?

  • A round cake (store-bought or homemade, your call!)
  • Ice cream (about 1/2 gallon of your favorite flavor)
  • Egg whites (from about 3 large eggs)
  • Cream of tartar
  • Powdered sugar

How to Make Baked Alaska

  1. Start by greasing a 7-inch bowl with a flavorless oil or unsalted butter. This bowl should be just big enough to snugly hold half a gallon of ice cream, but no wider than your cake round.
  2. Let your ice cream soften a bit so it’s workable. Then pack it tightly into the bowl. Pop it back into the freezer until it hardens — about an hour should do.
  3. For the meringue, beat your egg whites until they are foamy. Add a pinch of cream of tartar and keep whipping until you see stiff peaks. This is when the meringue holds its shape firmly.
  4. Gently fold in the powdered sugar, a bit at a time, to avoid deflating all that nice air you just whipped in.
  5. Once you’re ready to assemble, place your round cake on a plate that’s slightly larger than the cake itself.
  6. To unmold the ice cream, center it over the cake. If it’s being stubborn and won’t release from the bowl, run a bit of warm water over the outside of the bowl for a few seconds.
  7. Time to “frost” it! Cover the cake and ice cream completely with meringue, going wild with a spoon to create peaks and swirls. Don’t be shy — more is more with meringue.
  8. Bake your masterpiece in a preheated oven at 450°F for about 6-7 minutes, until those meringue peaks are beautifully golden brown.
  9. Pop it back in the freezer until you’re ready to serve. It’ll keep just fine for a day or two.

Cook’s Notes

A couple of quick tips to save your sanity: First, make sure your bowl is really cold to help the ice cream set faster. If you’re nervous about the meringue deflating, sift the powdered sugar first; it makes a surprising difference. And for those moments when the ice cream just won’t release, a quick dip in warm water works like magic!

Baked Alaska is a dream to make ahead. You can do all the components a day or two before and just assemble it the day of. Leftovers can be stored in the freezer, but they might lose a bit of their magic.

Make It Your Own

  • Switch out the vanilla ice cream for something more adventurous like coffee or pistachio for a gourmet spin.
  • Use a chocolate or lemon cake base instead of vanilla to complement or contrast your ice cream choice.
  • Add a layer of jam between the cake and ice cream for a fruity surprise that cuts through the richness.
  • Feeling nutty? Toss some toasted almonds or hazelnuts into the meringue for a crunchy texture.

If you try this, I’d love to hear how it turns out — drop a comment or tag me in your photos! Let’s see how your Baked Alaska stacks up. Happy baking, friends!

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Polenta Pie With Italian Toppings | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those nights when the fridge seemed to mock me with its emptiness, only the defiant glow of the leftover polenta catching my eye. I had no grand plans for dinner, just a craving for something that felt like a hug on a plate without the fuss. Enter Polenta Pie with Italian Toppings — a recipe that marries the comforting, hearty texture of polenta with vibrant, savory toppings. It’s the perfect dish for those evenings when you need a little culinary adventure without a complicated list of steps or ingredients. Plus, it’s a great way to transform humble pantry staples into something that feels a bit fancy.

Jump to Recipe

What You’ll Need

It’s likely that you already have most of these ingredients lingering in your kitchen, making this dish both convenient and delicious. Here’s what you need to gather:

  • Water
  • Milk
  • Olive oil
  • Salt
  • Yellow corn meal
  • Diced pancetta
  • Shallot
  • Garlic
  • Gorgonzola cheese or any blue cheese you love
  • Baby spinach
  • Sweet bright colored bell pepper
  • Pignoli (pine nuts)

How to Make Polenta Pie With Italian Toppings

  1. Start by making the polenta. In a saucepan, bring water, milk, 1/4 cup of olive oil, and a pinch of salt to a boil. Immediately reduce the heat and gradually pour in the cornmeal while stirring to prevent lumps.
  2. Keep simmering the cornmeal, stirring very frequently for about 15 minutes. You’ll know it’s ready when it’s thick and holds its shape.
  3. Line a baking sheet with foil or parchment paper and drizzle it with olive oil. Spread the polenta evenly across the sheet to about 1/2-inch thick, shaping it into a circle like a pizza crust. Let it cool until it’s firm.
  4. Preheat your oven to 425°F. Once the polenta is set, sprinkle it with freshly ground pepper and bake for 30 minutes, until the edges are beautifully browned.
  5. While your crust is baking, prepare the toppings. Heat 1 tablespoon of olive oil in a skillet and sauté the diced pancetta, shallots, and garlic for about 7-8 minutes until they are golden and fragrant. Don’t overdo it — you want them just right, not crunchy.
  6. Remove the pancetta mixture to a bowl. In the same skillet, sauté the baby spinach until it’s wilted and a deep green, about 3 minutes. Remove and set aside.
  7. Add a touch more oil if needed and sauté the bell pepper slices until they’re slightly wilted, about 3-4 minutes.
  8. Now, let’s assemble the pie! Start by spreading the gorgonzola crumbs evenly over the baked polenta crust. Then layer the pancetta mix, followed by the spinach, bell peppers, and finally a sprinkle of pine nuts.
  9. Drizzle a few more drops of olive oil over the top and pop it back in the oven for 4-5 minutes just to warm everything through.
  10. Slice your polenta pie like a pizza or into neat squares. Serve it hot and enjoy the medley of flavors!

Cook’s Notes

This dish is a great candidate for prepping ahead. You can make the polenta crust a day in advance and store it in the fridge, well-wrapped. Just bring it to room temperature before proceeding with the baking step. If you’re lucky enough to have leftovers, they hold well in the fridge for 2-3 days. Simply reheat in the oven to enjoy a second time with a nice crisp. A common pitfall is undercooking the polenta, so keep an eye on that texture — thick but not cement-like is your sweet spot.

Make It Your Own

Here are a few fun twists to try:

  • Swap the pancetta for crispy tofu to make it vegetarian-friendly.
  • Try a mix of mushrooms instead of the bell pepper for an earthy depth.
  • Use feta if you’re not a fan of blue cheese, it brings a nice tang.
  • Replace the pine nuts with toasted almonds for an unexpected crunch.

If you try this Polenta Pie with Italian Toppings, I’d love to hear how it turns out! Drop a comment below or tag me in your creation pics. Let’s share the love for this deliciously comforting dish.

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