Moineauworld

Tag: Kid-friendly

Candy Cane Chocolate Marshmallows | Made by Meaghan Moineau

Posted on by Meaghan Moineau

I was in the middle of a marathon of holiday movies when I realized my sweet tooth was acting up. You know that moment when the snow is falling on screen, and you just want something warm and chocolaty to match the vibe? That was me. But I didn’t want just another hot chocolate; I needed something extra special. Enter my Candy Cane Chocolate Marshmallows. These babies are the perfect combination of sweet, crunchy, and gooey goodness, and the best part? They’re super easy to make! Imagine enjoying these with friends, exchanging gifts, or just treating yourself on a chilly night—total bliss.

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What You’ll Need

Alright, here’s the good news: you probably have most of this stuff already lurking in your pantry. These marshmallows are all about the simple joys of the holiday season.

  • Candy canes – grab a few from your tree or stash!
  • Dark chocolate – for that rich, decadent coating.
  • Milk chocolate – adds a creamy sweetness.
  • Marshmallows – the stars of the show.

How to Make Candy Cane Chocolate Marshmallows

  1. First, let’s smash those candy canes! Place them in a zip-top bag and use the bottom of a glass or a mallet to crush them into small pieces. You want a mix of dust and tiny chunks.
  2. Now, set up a double boiler on your stove. If you don’t have one, just place a heatproof bowl over a pot of simmering water. Make sure the bowl doesn’t touch the water.
  3. Add the dark chocolate and milk chocolate to the bowl. Stir occasionally until the chocolate is fully melted and smooth. Inhale deeply—the smell is pure heaven.
  4. Grab a marshmallow, dip it halfway into the melted chocolate, spinning it slightly to get a good coat.
  5. Immediately dip the chocolate-covered marshmallow into the crushed candy canes. Press gently so the pieces stick to the chocolate, creating a crunchy layer.
  6. Place the marshmallows on a sheet of wax paper. Let them chill in the fridge for at least an hour, or until the chocolate hardens.

Cook’s Notes

Okay, a few tips from my kitchen to yours. First, make sure your chocolate doesn’t scorch; keep the heat low and steady. If you’re planning to make these ahead, they store beautifully in an airtight container for up to a week. Just keep them in a cool spot to prevent any accidental melting. Also, if you find your candy canes getting sticky, toss them back into the fridge for a bit—they’ll be easier to work with when they’re cool and crisp.

Make It Your Own

Here are some fun twists you can try:

  • Swap out the candy canes for crushed pretzels if you prefer a salty-sweet combo.
  • Use white chocolate instead of milk chocolate for a different flavor profile.
  • Roll the marshmallows in crushed nuts for extra crunch and a nutty flavor.
  • Add a sprinkle of sea salt on top of the chocolate layer for an elevated touch.

If you try this, I’d love to hear how it turns out—drop a comment or tag me in your photos! These little treats are sure to spread some holiday cheer in your home. Enjoy every bite!

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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. 🍪

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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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Protein Strawberry Smoothie | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Imagine it’s one of those mornings where you’ve hit snooze one too many times, and now you’re racing through your kitchen in a flurry of panic. Your brain is still in bed but your body is desperately trying to catch up with the clock. It’s on these mornings that my Protein Strawberry Smoothie saves the day. It’s a quick, delicious way to fuel up, with a creamy texture that feels indulgent but is packed with goodness. And let’s be real, anything that helps you avoid a hangry rage before your first meeting is worth its weight in gold. Plus, it’s got that perfect balance of sweet strawberries and the smooth richness of almond milk, making it a versatile favorite you’ll find yourself coming back to again and again.

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What You’ll Need

This ingredient list is short and sweet, with a few pantry staples you probably already have on hand. Here’s what you’ll need:

  • 1 cup of almond milk
  • 1 banana
  • 1/2 cup of fat-free Greek yogurt
  • 1 tablespoon of honey
  • 1 cup of ice
  • 1 cup of fresh strawberries

How to Make Protein Strawberry Smoothie

  1. Toss your strawberries, banana, and Greek yogurt into the blender. The fruit should be fresh and ripe, which will give you that vibrant flavor burst.
  2. Pour in the almond milk, which adds a nutty base that balances the sweetness from the fruit.
  3. Add the honey. You’ll want just enough for a hint of sweetness without overpowering the strawberries.
  4. Throw in the ice. This will give your smoothie that chilly, refreshing feel that’s perfect for a morning pick-me-up.
  5. Blend everything on high until it’s smooth and creamy. You’ll know it’s ready when you see a beautifully pink, frothy mixture without any lumps.

Cook’s Notes

Don’t get too caught up in exact measurements here. This smoothie is pretty forgiving, so feel free to adjust based on what you have. If your bananas are smaller, use two. If your strawberries are extra-large, maybe go a bit shy on the cup measurement. Also, I recommend using fresh strawberries, but if you only have frozen, that’s totally fine—just skip the ice so it doesn’t turn into a frozen block! If you’ve got a busy morning ahead, you can prep the fruit the night before and store it in the fridge, then just throw it all in the blender when you’re ready. Leftovers can be stored in the fridge for a day, but be sure to give it a good stir before drinking.

Make It Your Own

  • Swap the almond milk for coconut milk for a tropical twist.
  • Add a tablespoon of your favorite nut butter for some extra protein and a richer flavor.
  • If you’re not a fan of honey, replace it with a splash of maple syrup or agave nectar.
  • For a green boost, toss in a handful of spinach. It won’t change the taste much but will kick up the nutrition!

If you try this, I’d love to hear how it turns out — drop a comment or tag me in your smoothie pics! Nothing makes my day more than seeing someone enjoy a recipe that’s made their morning just a bit brighter. Enjoy, and here’s to more deliciously lazy mornings!

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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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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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Blast Of Color Mexican Stuffed Bell Peppers | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those chaotic weeknights when I stumbled back into the kitchen after a long day, only to find a colorful assortment of bell peppers staring back at me from the fridge. They were practically begging to be turned into something delicious. I craved something that was not only quick to whip up but also packed with flavor and just the right amount of comfort. That’s when it hit me – a vibrant, flavor-packed Mexican stuffed bell pepper! These beauties come together effortlessly with a few pantry staples and a rotisserie chicken that I always keep around for emergencies. With a quick trip to the oven, they fill the house with mouthwatering aromas, and in no time, dinner is served. It’s the kind of recipe that feels satisfying and a little bit indulgent, but you know it’s good for you too.

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What You’ll Need

Let’s be honest, the best part about this recipe is that you probably have most of these ingredients on hand. Here’s what you’ll need to get started:

  • Bell peppers (any color you love)
  • Cooked brown rice
  • Rotisserie chicken breast, shredded
  • Frozen corn kernels
  • Roma tomato, diced
  • Red diced onion
  • Black beans, drained and rinsed
  • Fire roasted green diced chile
  • Chili seasoning
  • Minced garlic
  • Low-fat shredded cheddar cheese
  • Sour light cream

How to Make Blast Of Color Mexican Stuffed Bell Peppers

  1. Preheat your oven to 400 degrees. Feel that blast of warmth and imagine the deliciousness to come.
  2. In a large mixing bowl, toss together the cooked brown rice, shredded chicken, corn, diced tomato, onion, black beans, half a cup of shredded cheddar, garlic, green chile, and chili seasoning. Mix until everything is evenly distributed and it smells like a fiesta.
  3. Line a baking dish with foil and give it a spritz of cooking spray to prevent sticking.
  4. Take your bell peppers and cut off the tops, then scoop out the seeds. Stuff them generously with the chicken mixture, pressing it down to fill every nook and cranny, and heap some extra on top for good measure.
  5. Sprinkle each pepper with a bit more cheddar cheese, because let’s be honest, you can never have too much cheese.
  6. Bake in the preheated oven for 30 to 40 minutes. When the edges of the peppers start to bubble and the cheese turns golden, you know it’s ready.
  7. Let them cool just a bit, then top each pepper with a dollop of sour light cream before serving. Dig in and enjoy!

Cook’s Notes

These Mexican Stuffed Bell Peppers are a breeze to make, but here are a few things to keep in mind to ensure they turn out perfectly every time. Make sure your baking dish is large enough to fit all the peppers snugly so they stand upright and cook evenly. If you’re prepping ahead, you can mix the stuffing a day in advance and refrigerate it. Just stuff and bake when you’re ready. Leftovers can be stored in an airtight container in the fridge for up to three days. Just pop them in the microwave for a quick reheat.

Make It Your Own

Personalizing this dish is easy, and here are a few ideas to get you started:

  • Swap the chicken for crispy tofu or ground turkey for a different protein option.
  • Add a handful of fresh cilantro or parsley to the stuffing mix for a burst of freshness.
  • If you like it spicy, throw in some jalapeño slices or a dash of hot sauce.
  • Use quinoa instead of brown rice for a protein-packed alternative.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Cooking is all about experimenting and sharing, and I can’t wait to see your creations. Happy cooking!

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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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Classic Macaroni and Cheese | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those Mondays where everything seemed to go sideways. You know the kind — you spill your coffee, your phone dies halfway through the day, and by the time you get home, the last thing you want to do is cook. That’s when it hit me: the ultimate comfort food savior, Classic Macaroni and Cheese. This dish is like a warm, cheesy hug that never lets you down. It’s rich, creamy, and surprisingly easy to whip up even when your day’s gone haywire. Plus, it’s got that golden crust on top that makes everything feel just a little bit better. Trust me, once you dig in, you won’t even remember why you were stressed in the first place.

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What You’ll Need

This is one of those recipes where you’ll likely have most of the ingredients chilling in your pantry, just waiting to be transformed into something magical.

  • 6 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon cayenne pepper
  • Salt and white pepper, to taste
  • 3 cups hot whole milk
  • 3 cups grated sharp cheddar cheese
  • 1 pound cooked short macaroni
  • 1/2 cup heavy cream
  • 1 cup fresh bread crumbs

How to Make Classic Macaroni and Cheese

  1. Preheat your oven to 350°F. Get your 8″ x 11″ baking dish ready — butter it up like you’re giving it a massage.
  2. Melt 6 tablespoons of butter in a medium saucepan over low heat. Toss in the flour and stir constantly for about 4 minutes until you have a nice roux going. It’ll smell slightly nutty and look golden.
  3. Add the cayenne pepper, and sprinkle in some salt and white pepper. Slowly whisk in the hot milk, 1/2 cup at a time, cooking until your sauce thickens up and coats the back of a spoon. You’re looking for a smooth, luscious texture here.
  4. Reduce the heat and stir in 2 cups of cheddar. Keep stirring until the cheese melts into silky perfection, about 2 minutes.
  5. In a large bowl, combine the cooked macaroni and the cheese sauce. Give it a taste and season with more salt if needed. Cheese loves salt, trust me.
  6. Sprinkle 1/2 cup of cheese at the bottom of your prepared baking dish. Layer a third of the pasta mixture on top, followed by another 1/2 cup of cheese. Repeat the layering process, ending with a final cheese layer.
  7. Pour the heavy cream over the assembled dish — it’s the secret to that extra creamy finish.
  8. Melt the remaining butter in a skillet and toss in the bread crumbs until they’re all buttery and gorgeous. Sprinkle this over the top of your macaroni and cheese.
  9. Bake for about 30 minutes, or until the crust is golden and calling your name. Let it rest for 15 minutes before serving; it’ll firm up a bit as it cools.

Cook’s Notes

Here’s the lowdown: Make sure to taste your sauce before you start layering. It should be slightly more seasoned than you think, as the pasta will absorb some of the saltiness. If you’re in a rush, assemble the mac and cheese earlier in the day and store it in the fridge until you’re ready to bake. Just add an extra 10 minutes to the baking time if it’s coming straight from the fridge. For leftovers (if you have any!), they keep for up to 3 days in the fridge. Reheat in the oven at 300°F until warm and bubbly again. Avoid the microwave unless you’re really in a pinch — it just won’t do this comforting dish justice.

Make It Your Own

Want to put your own spin on this classic? Here are a few fun ideas:

  • Swap the sharp cheddar with a mix of smoked gouda and mozzarella for a smoky, melty twist.
  • Add cooked, crispy bacon bits between the layers for a savory boost.
  • Use panko breadcrumbs instead of fresh for an extra crunchy top layer.
  • For a veggie boost, stir in some sautéed spinach or roasted broccoli with the macaroni.

If you give this Classic Macaroni and Cheese a try, I’d love to hear all about your cheesy adventures — drop a comment or tag me in your gooey masterpiece!

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Banana Milo Milkshake | Made by Meaghan Moineau

Posted on by Meaghan Moineau

I was standing in my kitchen, staring at an overly ripe banana, when the craving hit me. You know the type: the need for something sweet, quick, and just a little nostalgic. It was one of those almost-summer days that call for a cold treat, but I didn’t want to fuss around with anything too elaborate. Enter the Banana Milo Milkshake — a creamy, chocolatey delight that somehow feels both indulgent and a bit healthy (thanks to that banana). This recipe is a breeze to whip up, and trust me, it’s like sipping on a childhood dream.

Jump to Recipe

What You’ll Need

I bet you have most of this stuff hanging out in your kitchen already. That’s my favorite kind of recipe — no need for a last-minute grocery run.

  • Canned almond milk
  • Banana – ideally ripe and sweet
  • Milo chocolate malt powder – the star of the show
  • Vanilla ice-cream – because why not?
  • Strawberries – for a pop of color and flavor
  • Whipped cream – a fluffy finishing touch

How to Make Banana Milo Milkshake

  1. In a blender, pour in about a cup of canned almond milk. It’s the creamy base for our shake.
  2. Add a heaping spoonful of Milo chocolate malt powder. The more, the merrier — but a couple of tablespoons should do the trick.
  3. Peel your banana and break it into chunks before tossing it into the blender. The riper, the sweeter!
  4. Scoop in a generous helping of vanilla ice-cream. One or two scoops, depending on how indulgent you’re feeling.
  5. Blend everything together until it’s smooth and frothy. Listen for that perfect whirring sound and watch as it turns a delightful chocolatey hue.
  6. Pour the luscious mixture into a tall glass. The anticipation is real!
  7. Top with a cloud of whipped cream. Don’t be shy; it’s the cherry-on-top moment without the cherry.
  8. Finally, sprinkle chopped strawberries over the whipped cream. They add a splash of color and a fresh, fruity note.
  9. Serve immediately, preferably with a straw, and let the cool, creamy goodness wash over you.

Cook’s Notes

If you’re anything like me, you’ll want to make sure your banana is at peak ripeness for the best sweetness. This milkshake is versatile, but using canned almond milk brings a lovely creaminess that other milk might not. You can make the whipped cream yourself or grab some from the store — both work wonders. And if you end up with leftovers (unlikely, but it happens), just cover and pop it in the fridge. Stir it up again before drinking, as it might separate a bit. But honestly, it’s best enjoyed fresh.

Make It Your Own

  • For a nutty twist, swap canned almond milk with hazelnut milk.
  • Want more chocolate? Add a drizzle of chocolate syrup before blending.
  • For a tropical vibe, substitute the strawberries with chopped pineapple.
  • Go dairy-free by using coconut milk ice-cream instead of vanilla ice-cream.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Whether you make it just like this or put your own spin on it, this Banana Milo Milkshake is sure to hit the spot. Stay cool, friends!

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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!”

Jump to Recipe

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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Dried Fruit and Ginger Scones | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those rainy Tuesday afternoons where the chilly wind made its way through every crack in my window, and all I could think about was something warm and cozy to fill my kitchen with delicious smells. I found myself rummaging through my pantry, pulling out half-used bags of dried fruits and a forgotten jar of candied ginger. Instantly, the idea of scones popped into my head—specifically, Dried Fruit and Ginger Scones. This recipe is perfect for those moments when you crave a little treat that’s impressively tasty but doesn’t demand hours in the kitchen. The best part? I promise you, they’re so easy to make, you’ll almost feel like you’re cheating.

Jump to Recipe

What You’ll Need

The ingredient list is delightfully simple. Chances are, you already have most of these items tucked away in your kitchen.

  • Flour
  • Cake flour
  • Baking powder
  • Butter
  • Heavy cream
  • Whole milk
  • Salt
  • Turbinado sugar
  • Dried apples
  • Dried cranberries
  • Candied ginger

How to Make Dried Fruit and Ginger Scones

  1. Position a rack in the middle of your oven and preheat to 425°F. If you’re feeling fancy and using a pizza stone, pop it in the oven to preheat too. Otherwise, line a cookie sheet with parchment paper—you’re ready to go.
  2. In a medium bowl, whisk together the flours, baking powder, 3 tablespoons of the sugar, and salt. It should look like a soft, powdery snow drift.
  3. Cut in the butter using a pastry blender, two knives, or your fingers, until you have pea-sized butter pieces that make the mixture look a bit like coarse sand with pebbles. Don’t worry if it looks a bit odd; this is what you want!
  4. Pour in the cream and milk (or go all in with just cream if you’re feeling decadent) and stir with a fork. You’re aiming for a sticky, shaggy dough that’s evenly moist.
  5. Add in the fruits and ginger. Work the mixture just enough to spread the goodies evenly, breaking up any ginger clumps. Expect your hands to get a little messy.
  6. Turn the sticky dough onto a floured surface, sprinkling a bit more flour on top. Pat it into a circle about 1-inch thick. Resist the urge to over-flour; we don’t want tough scones.
  7. Flour a pizza cutter or a sharp knife and slice the dough circle into 8 equal wedges. Flour in between cuts if things get sticky.
  8. With a bench scraper, spatula, or your brave hands, transfer the scones to your baking vessel. Leave a half-inch space between them so they can sashay their way to deliciousness.
  9. Sprinkle the tops with the remaining tablespoon of sugar. Bake for 13-15 minutes, until the tops are a lovely light golden and the scones smell irresistible.
  10. Let them cool on the baking sheet for at least 10 minutes—it’s tempting, but worth the wait. Enjoy them warm or after they’ve cooled. Both ways are pure bliss.

Cook’s Notes

These scones are pretty forgiving. The key is not to overwork the dough, which keeps them tender and fluffy. If you don’t have cake flour, all-purpose flour works too—just be a bit gentler when mixing. They’re best the day they’re made, but you can store them in an airtight container for a day or two. Reheat them in a warm oven if you want to revive that fresh-from-the-oven vibe. If you’re prepping ahead, you can freeze the unbaked scones; just add a couple of extra minutes to the baking time.

Make It Your Own

  • Nutty Twist: Swap half of the dried fruits for chopped toasted almonds or walnuts for a crunchy surprise.
  • Chocolate Indulgence: Substitute the candied ginger with dark chocolate chips for a sweet, rich variation.
  • Zesty Citrus: Add finely grated orange or lemon zest to the dough for a refreshing aromatic lift.
  • Herbal Infusion: Replace dried cranberries with dried cherries and throw in a teaspoon of dried rosemary for a sweet-herbaceous combo.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Your kitchen adventures make this foodie journey so much more fun. Happy baking!

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Party Sausage Bites With Pine Nuts | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those busy Thursdays, teetering on the edge of the weekend, where my to-do list was as long as my arm, but I still had friends coming over to my place. I needed something quick, something that could impress without stress, and that’s when I remembered my go-to Party Sausage Bites With Pine Nuts. This little number is a gem; it’s like magic with how it comes together with little effort, yet packs a punch in flavor and charm. Perfect for those days when you need to juggle a hundred things but still want to treat your crew right. Plus, who doesn’t love a flaky, buttery bite filled with savory sausage goodness?

Jump to Recipe

What You’ll Need

If your pantry is anything like mine, you’re probably already stocked with most of these ingredients. Here’s what you’ll need:

  • 2 tablespoons butter
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 pound Italian mild sausage, casings removed
  • 1 teaspoon dry thyme
  • 1 teaspoon dry basil
  • 2 tablespoons fresh dill, chopped
  • 1/4 cup pine nuts
  • Salt, to taste
  • 2 sheets of frozen puff pastry, thawed
  • 1/4 cup parmesan, grated
  • 1 egg, beaten
  • Splash of water
  • 1 tablespoon sesame seeds

How to Make Party Sausage Bites With Pine Nuts

  1. In a skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté for 5-6 minutes until everything smells heavenly and the onions look translucent.
  2. Take the skillet off the heat and let that mixture cool just enough so you can handle it without screaming.
  3. In a mixing bowl, combine the Italian sausage, cooled onion-garlic mix, thyme, basil, fresh dill, salt, and those lovely pine nuts. Mix until everything’s cozy and smooth.
  4. Lightly flour your kitchen counter and roll out the puff pastry into four strips, each about 3 inches wide and 12 inches long.
  5. Channel your inner artist and place the sausage mix along the center of each pastry strip, shaping it into a neat 1-inch roll. Go edge to edge with that sausage goodness!
  6. Sprinkle a little parmesan love on top of the sausage.
  7. Beat the egg with a splash of water to make an egg wash. Brush it along one long edge of the pastry. Fold the pastry over the filling and press to seal. Roll the whole thing gently to ensure it’s snug and happy.
  8. Do the same with the rest of the pastry and sausage mixture.
  9. Once all your rolls are ready, brush the egg wash generously over them and sprinkle sesame seeds as if it’s confetti at a party.
  10. Preheat your oven to 425°F (220°C). While it warms, cut each pastry roll into 12 cute little bites.
  11. Place the bites on a baking sheet, leaving a little room between each so they don’t fight for space while baking.
  12. Bake for about 20 minutes, or until they’re golden and crisp and your kitchen smells like an Italian bistro.
  13. Let them cool for a minute or two on the sheet before serving them warm to your guests—if they can resist snatching them immediately!

Cook’s Notes

Okay, let’s chat about the nitty-gritty. These bites can be prepped ahead of time. Just assemble them up to the cutting stage, cover them, and store them in the fridge until you’re ready to bake. If you have leftovers (not likely), store them in an airtight container in the fridge. They can be reheated in the oven to bring back some crunch. Watch out for overcooking the sausage filling; it can dry out if you’re not careful. And make sure your puff pastry stays cold until you need it—it’s a flaky game-changer.

Make It Your Own

Feeling creative? Here are some fun twists:

  • Swap the Italian sausage for spicy chorizo for a hit of heat.
  • Use feta instead of parmesan for a tangy kick.
  • Switch out the pine nuts for chopped pistachios if you’re feeling fancy.
  • Top with black sesame seeds instead of regular for a striking look.

If you try this, I’d love to hear how it turns out — drop a comment or snap a pic and tag me on social media. Let’s make our kitchens the happiest place to be!

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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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Mini Zucchini Bites (Cuadritos De Calabacin) | Made by Meaghan Moineau

Posted on by Meaghan Moineau

One evening, after a long day of juggling work and kids’ activities, I found myself staring at a couple of lonely zucchinis in the fridge, wondering what on Earth I could make for dinner that everyone would actually eat. There was no time for anything elaborate, and I really didn’t want to resort to cereal again. That’s when it hit me: Mini Zucchini Bites, or as I affectionately call them, Cuadritos De Calabacin. These little guys are a lifesaver — quick to throw together, they make the perfect savory snack or side, and they’ve got enough bacon and cheese to keep the pickiest eaters happy. Plus, I mean, they’re bite-sized, and who doesn’t love a good two-bite treat?

Jump to Recipe

What You’ll Need

Trust me, chances are you already have most of this in your kitchen, which makes it even better for those spontaneous dinner decisions.

  • 2 slices of diced bacon
  • 1/2 cup white onion, chopped
  • 2 cups grated zucchini
  • 1 cup grated gouda cheese
  • 1/2 cup flour
  • 1 teaspoon baking powder
  • 1/4 cup vegetable oil
  • 2 eggs
  • Salt & pepper to taste
  • 1 tablespoon butter, melted
  • 1/4 cup plain bread crumbs

How to Make Mini Zucchini Bites (Cuadritos De Calabacin)

  1. Preheat your oven to 375°F, because nothing kills dinner momentum like a cold oven.
  2. In a sauté pan, cook the diced bacon until it’s perfectly crisp. The goal here is crispy, not soggy, so let it do its thing. Once done, set the bacon aside but don’t ditch the bacon fat.
  3. With about 2 tablespoons of that glorious bacon fat, sauté the white onion until it turns transparent. You’ll know it’s ready when your kitchen smells heavenly. Set aside.
  4. In a large mixing bowl, combine the grated zucchini, gouda cheese, flour, baking powder, vegetable oil, eggs, bacon, and onion. Season generously with salt and pepper and mix it until everything is just combined. The mixture will be slightly thick and that’s exactly what you want.
  5. Grab a 10 x 7-inch baking pan and brush it thoroughly with the melted butter. Then, sprinkle plain bread crumbs to coat — this will give you a nice, crispy edge.
  6. Pour the zucchini mixture evenly into the prepared pan, spreading it out as needed. Pop it in the oven and let it bake for 45-60 minutes. It’s done when it’s firm and the top is golden brown.
  7. Once baked, let it rest for about 10 minutes. This resting time is key to letting everything set before you slice them into 2-inch cubes. Serve them warm or cold, they’re delicious either way!

Cook’s Notes

For best results, make sure to squeeze out any excess moisture from your grated zucchini. You want your bites to be perfectly firm, not soggy. If you’re planning ahead, you can mix the ingredients a few hours early, cover it, and keep it in the fridge until you’re ready to bake. As for leftovers, they store well in an airtight container in the fridge for up to 3 days. Just pop them in the oven to reheat, or enjoy them cold, straight from the fridge.

Make It Your Own

  • Swap the gouda for sharp cheddar if you’re after a bolder cheese flavor.
  • Replace bacon with crispy tofu for a vegetarian twist that’s still hearty and delicious.
  • Add a handful of chopped fresh herbs like parsley or dill for an added burst of freshness.
  • For a bit of heat, toss in a finely diced jalapeño or a pinch of red pepper flakes.

If you try this, I’d love to hear how it turns out. Drop a comment or tag me in your photos — especially if you’ve made it your own with any fun variations! Enjoy!

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Easy Homemade Apple Fritters | Made by Meaghan Moineau

Posted on by Meaghan Moineau

So last Tuesday, I found myself staring at a bowl full of apples on my countertop, leftovers from my overly ambitious farmer’s market haul. My mind was set on something sweet and indulgent, but I didn’t want to spend ages prepping a fancy dessert or making a mess of my kitchen. Enter: Easy Homemade Apple Fritters. These little nuggets of joy are perfect for those times when you need a quick treat that feels special but doesn’t involve a ton of effort. They’re crispy on the outside and filled with warm, cinnamon-spiced apple goodness on the inside. Trust me, they’re like a cozy hug on a plate.

Jump to Recipe

What You’ll Need

You’ll love this recipe because chances are, you already have most of the ingredients in your pantry. Plus, it’s really all about letting those apples shine.

  • 1 cup all-purpose flour
  • 1 apple, peeled, cored, and diced
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 egg
  • 1/3 cup milk
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • Oil, for frying (I used vegetable oil)
  • 1 cup powdered sugar
  • 2 tablespoons milk (for the glaze)

How to Make Easy Homemade Apple Fritters

  1. In a mixing bowl, whisk together the flour, sugar, salt, baking powder, and cinnamon. You’ll want to inhale deeply because that cinnamon is going to smell divine.
  2. Gently stir in the milk and egg until the mixture is just combined. Over-mixing is the enemy here! We want it to stay light and fluffy.
  3. Fold in the diced apple. Make sure those apple pieces are well distributed—every fritter deserves its apple moment!
  4. Pour oil into a skillet so that it’s about 1 1/2 inches deep. Heat the oil on high. You’ll know it’s ready when a little dough thrown in pops right back up to the surface.
  5. Carefully drop heaping teaspoons of the dough into the hot oil. Watch them sizzle! Cook until the fritters are brown, about 2 minutes, then flip. Give them another 1-2 minutes to get golden on the other side.
  6. Transfer the fritters to paper towels to soak up any excess oil. A quick pit stop before they head to a cooling rack.
  7. For the glaze, stir the powdered sugar and milk together in a small bowl. It’ll be smooth and silky.
  8. Drizzle the glaze over the fritters. Wait about 3 minutes for the glaze to harden a bit, flip the fritters, and drizzle over the other side. They’re best served warm, so dive in!

Cook’s Notes

Here’s a few things I learned while making these fritters:

  • Keep an eye on your oil temperature. If it’s too hot, your fritters will brown too quickly on the outside and stay raw on the inside.
  • If you’re making these ahead of time, store them at room temperature in an airtight container for up to a day. Reheat in the oven to crisp them back up.
  • Leftovers can be revived by popping them in a toaster oven for a few minutes. They won’t be as good as fresh, but still tasty.

Make It Your Own

  • Swap the apple for another fruit like pears or peaches if you’re feeling adventurous!
  • Add a pinch of nutmeg or ginger to the batter for an extra layer of spice.
  • Try using maple syrup instead of powdered sugar for the glaze for a deeper, richer sweetness.
  • For a savory twist, omit the sugar and cinnamon, and add sharp cheddar cheese and bacon bits to the batter.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Seriously, nothing makes my day more than seeing your kitchen creations. Enjoy every crispy, warm, and cinnamon-sweet 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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Easy Cheesy Pizza Casserole | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: It’s a Tuesday evening, and the week’s already wearing me down. I’m craving something cheesy, comforting, and a little indulgent. You know, the kind of meal where the smell alone makes you feel like you’ve just wrapped yourself in a warm, delicious hug. Enter the Easy Cheesy Pizza Casserole. It’s like a giant pizza in a pan but with all the cozy vibes of a casserole. Plus, it’s a crowd-pleaser, perfect for family dinners or casual get-togethers with friends. The best part? It’s as easy as it is cheesy. Grab your apron, and let’s dive in!

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What You’ll Need

Trust me, this ingredient list reads like a love letter to your pantry. Chances are, you already have most of these on hand:

  • Ground beef or bulk sausage mix
  • Ricotta cheese
  • Oregano
  • Basil
  • Parmesan cheese
  • Pasta sauce or canned pizza sauce
  • Crushed red pepper flakes
  • Pepperoni
  • Shredded mozzarella cheese
  • Shredded aged provolone cheese
  • Herbed parmesan drop biscuits (recipe follows)
  • Baking mix
  • Italian seasoning
  • Milk

How to Make Easy Cheesy Pizza Casserole

  1. Preheat your oven to 375°F. This is a crucial step, so your biscuits start cooking right away.
  2. Brown the ground beef or sausage in a skillet over medium heat until it’s no longer pink. Drain the fat because nobody likes greasy casseroles.
  3. Stir in the pasta or pizza sauce and a pinch of crushed red pepper flakes. Let it simmer until everything is well-blended and smells heavenly.
  4. In a separate bowl, mix the ricotta cheese with oregano, basil, and Parmesan cheese. This will be your creamy layer of deliciousness.
  5. Prepare the biscuit dough by combining the baking mix with Italian seasoning and milk. Stir until just blended; lumps are okay here.
  6. Spray a 13 x 9-inch pan with non-stick spray. Drop the biscuit dough by teaspoons into the pan, spacing them evenly. Don’t worry about gaps; the dough will spread out beautifully in the oven.
  7. Layer the ground beef mixture over the biscuits, then dot with the ricotta mixture. You should start to see the makings of a masterpiece.
  8. Bake at 375°F for about 20 minutes or until the biscuits are puffed and just starting to turn golden. Your kitchen should smell like a dream by now.
  9. Increase the oven temperature to 425°F. Sprinkle mozzarella and provolone cheeses over the top and lay out pepperoni slices like you’re decorating a pizza.
  10. Return the casserole to the oven for about 10 minutes, until the cheese is melted and bubbling slightly. This is the moment you’ve been waiting for.
  11. Let it stand for 5 minutes before slicing. Patience is a virtue, and it’ll pay off when your slices come out picture-perfect.
  12. Optionally, sprinkle additional Parmesan cheese on top before serving. More cheese is always the right choice.

Cook’s Notes

A few quick tips to make sure your casserole is a hit:

  • If you want to make this ahead, prepare the beef and ricotta mixtures and store them in the fridge. When ready to bake, just assemble everything, and you’re good to go.
  • This casserole keeps well in the fridge for up to three days. Just cover and reheat in the oven to keep the biscuits from getting soggy.
  • Be sure not to over-mix your biscuit dough; a gentle stir is all it takes. Over-mixing can make them tough.

Make It Your Own

Feel free to get creative and put your spin on this cozy dish:

  • Swap the pepperoni for crispy tofu slices for a vegetarian twist that still packs plenty of flavors.
  • Use spicy Italian sausage in place of ground beef for an extra kick.
  • Try adding a layer of sautéed mushrooms and onions for an earthy depth of flavor.
  • Go Hawaiian and add pineapple chunks along with ham or Canadian bacon for a sweet and savory combo.

If you give this Easy Cheesy Pizza Casserole a whirl, I’d be thrilled to hear how it turned out for you. Drop a comment or tag me on social media with your delicious creations. Happy cooking!

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Pizza bites with pumpkin | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: it’s a chilly Tuesday evening, and I’m staring into my fridge, which is looking kind of bare except for a few odds and ends. Ever been there? Yeah, me too. But then, I spot a half-used can of pumpkin puree and some cheese. Suddenly, the idea hits me like a ton of bricks—Pizza Bites with Pumpkin! It’s the ultimate weeknight wonder, combining the cozy vibes of fall with the all-time favorite comfort food: pizza. These little bites are quick, comforting, and yes, they are bound to impress even the pickiest of eaters without much fuss. Plus, they’re made in a muffin tin, which automatically makes them adorable and somehow more delicious. Ready to give it a whirl? Grab your apron!

Jump to Recipe

What You’ll Need

The best part? You probably have most of these in your pantry already.

  • 1 cup of pumpkin
  • 2 tablespoons of olive oil
  • 1/2 cup of feta cheese
  • 1/2 cup of mozzarella
  • 2 eggs
  • 1 teaspoon of dried oregano
  • Fresh parsley, chopped, for garnish
  • 1 clove of garlic, minced
  • Your favorite pizza dough

How to Make Pizza Bites with Pumpkin

  1. Start by chopping the pumpkin into rice-sized bits using a food processor. This gives you the right texture for the bites.
  2. Heat up the olive oil in a pan over medium heat. Sauté the pumpkin for about 3 minutes, just until it starts to soften and turns a lovely golden hue. Set it aside to let it cool.
  3. In a mixing bowl, combine the feta and mozzarella cheeses. Crack in the eggs, one at a time, stirring after each addition until you have a smooth mixture.
  4. Add the cooled pumpkin and the minced garlic, along with the oregano and parsley. Mix everything until well combined. Your kitchen should start to smell amazing right about now!
  5. Grease a muffin tin and evenly spoon the mixture into each mold.
  6. Now, press the pizza dough down evenly and firmly into each mold. This step is crucial to ensure the bites stick together nicely.
  7. Bake in a preheated oven at 200°C (about 400°F) for 30 minutes, or until the tops are golden brown and the edges are slightly crisp.
  8. Once done, remove from the oven and let them cool in the pan for 5 to 10 minutes. Trust me, this waiting game is critical so they hold their shape when you take them out.

Cook’s Notes

Okay, let’s talk details. First, make sure to squeeze the pumpkin mixture firmly into the muffin tin. This ensures they hold their cute little bite shape once baked. And seriously, resist the urge to pop them out of the tin too soon. Letting them cool for about 5 to 10 minutes is like letting them gather their strength to hold together.

As for storage, these bites are best enjoyed fresh, but if you have leftovers (unlikely!), pop them in an airtight container in the fridge. Reheat them in the oven to retain that crisp factor.

Make It Your Own

  • Swap feta for goat cheese if you’re feeling fancy and want a tangy kick.
  • Looking for a veggie boost? Add some finely chopped spinach or kale to the mix.
  • For a meatier option, toss in some cooked bacon bits or pepperoni.
  • If you’re not a fan of pumpkin, butternut squash is a fantastic alternative.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Can’t wait to see your pumpkin pizza bite creations. Enjoy every cheesy, pumpkin-y bite!

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Eggplant pizzette | Made by Meaghan Moineau

Posted on by Meaghan Moineau

So, there I was last Tuesday, staring into the fridge, wondering what to make for dinner that wouldn’t take an eternity. You know those days when all you want is something delicious but quick enough that you won’t be stuck in the kitchen all night? Enter: Eggplant pizzette. It’s that magical intersection of pizza cravings and veggie goodness. Plus, it’s one of those recipes that looks fancy enough to impress but is secretly super simple to throw together. Trust me, once you smell that cheese bubbling away, you’re going to thank yourself for making these little guys.

Jump to Recipe

What You’ll Need

Let’s talk about the ingredient list — it’s mercifully short and sweet. Chances are, you already have most of this at home, especially if you’re a basil hoarder like me.

  • Round eggplant – the base for our pizzette
  • Tomatoes – fresh or canned, your choice!
  • Swiss cheese – for that perfect melty goodness
  • Fresh basil leaves
  • Oregano leaves
  • Olive oil

How to Make Eggplant pizzette

  1. Preheat your oven to 230°C. Trust me, getting this right from the start saves you from impatiently watching the oven later.
  2. Grab your round eggplant and slice it into rounds, about half an inch thick. You want them thin enough to cook quickly but thick enough to hold all that topping.
  3. Place the eggplant rounds on a non-stick pan greased with olive oil. A light coating will do; no one wants oily pizzette.
  4. Bake the eggplant in the oven for about 10 minutes. You’ll know it’s ready for the next step when the edges start looking golden and slightly crispy.
  5. Carefully remove the pan from the oven — the eggplant stays, so it keeps warm and toasty.
  6. Spoon a generous amount of chopped tomatoes onto each eggplant round. If you’re using canned, make sure they’re well-drained to avoid sogginess.
  7. Sprinkle fresh basil and oregano leaves over the tomatoes. The aroma will start to hit you about now, and it’s divine.
  8. Top everything with grated Swiss cheese. Go ahead and be generous here; a good layer ensures that melty, bubbly finish.
  9. Pop the pan back in the oven for another 5 minutes. Keep an eye out — you want that cheese to turn a lovely golden brown.
  10. Remove from the oven and let them cool for a minute or two. These are fab served warm or even cooled down a bit as a snack.

Cook’s Notes

Alright, a few things to keep in mind. First, if you slice the eggplant too thin, it might turn into a mushy mess, so aim for that half-inch thickness. If you’re worried about bitterness, sprinkle a bit of salt on the eggplant slices and let them sit for 10 minutes before rinsing and patting dry. Also, feel free to adjust the herbs based on what you have—dried oregano works if fresh isn’t available. These pizzette can be stored in the fridge for up to two days, though they’re best enjoyed fresh.

Make It Your Own

Want to switch things up? Here are some ideas:

  • Swap the Swiss cheese for mozzarella for a more classic pizza flavor.
  • Add a layer of pesto under the tomatoes for an herbaceous kick.
  • Use zucchini slices instead of eggplant if you prefer a different base.
  • Try adding thin slices of pepperoni or mushrooms for extra toppings.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Happy cooking, and may your kitchen adventures be as tasty as they are fun!

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