Sourdough Apple Fritter Bread

 

Ingredients:

• For the Bread:
  • 1 cup (150 grams) All-Purpose Flour
  • 1 cup (125 grams) Sprouted Wheat Flour (or All-Purpose Flour)
  • 1/2 cup (100 grams) Sourdough Discard (or 1/2 cup active sourdough starter + 1/4 cup water)
  • 1/2 cup (100 grams) Granulated Sugar
  • 2 large Eggs
  • 1/4 cup (60 grams) Melted Butter, cooled slightly
  • 1/4 cup (60 ml) Milk
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Salt
• For the Apple Filling:
  • 2 large Apples (peeled, cored, and diced) (about 2 cups)
  • 1/4 cup (50 grams) Granulated Sugar
  • 1 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Nutmeg (optional)
• For the Glaze (Optional):
  • 1 cup (125 grams) Powdered Sugar
  • 2-3 tablespoons Milk

How to Make Sourdough Apple Fritter Bread:

1. Prepare the Apple Filling:In a medium bowl, combine diced apples, sugar, cinnamon, and nutmeg (if using). Let the mixture sit for 10 minutes while you prepare the bread batter.
2. Whisk Dry Ingredients:In a large bowl, whisk together both flours, baking powder, baking soda, cinnamon, and salt.
3. Combine Wet Ingredients:In a separate bowl, whisk together eggs, sugar, sourdough discard (or starter and water), melted butter, and milk.
4. Combine Wet and Dry Ingredients:Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Be careful not to overmix.
5. Fold in Apples:Gently fold the diced apples and their juices into the batter.
6. Prepare Baking Pan:Preheat oven to 350°F (175°C) and grease a loaf pan (9×5 inch).
7. Pour Batter:Pour the batter into the prepared loaf pan.
8. Bake:Bake the bread for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool and Glaze (Optional):Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. While the bread cools, prepare the glaze (optional) by whisking together powdered sugar and milk until smooth. Drizzle this glaze over the cooled bread.

Orange Margarita

 

Amaretto Orange Margarita 🍊✨🥃

“Nutty amaretto meets citrusy orange in a smooth, zesty twist on a classic margarita.”

Ingredients:

• 2 oz amaretto liqueur 🌰

• 1½ oz fresh orange juice 🍊

• 1 oz silver tequila 🥃

• ½ oz fresh lime juice 🍈

• ½ oz orange liqueur 🍊

• Ice cubes 🧊

Optional Garnishes:

• Salt mixed with orange zest for rim ✨

• Orange slice 🍊

• Lime wheel 🍈

Instructions:

Prepare Rim: Rub a lime wedge around the glass rim and dip in a mixture of salt and orange zest.

Shake: Fill a cocktail shaker with ice. Add amaretto, orange juice, tequila, lime juice, and orange liqueur. Shake well until chilled.

Serve: Strain into the prepared glass over fresh ice.

Garnish: Add an orange slice and lime wheel for a colorful, aromatic finish.

Taco chicken bowl

 Taco Queso Chicken Cottage Cheese Bowls 🧀🌮

Ingredients (for 5 people)

2 1/2 cups low fat cottage cheese, blended smooth with 8 tbsp salsa + 2 tbsp taco sauce

15 oz cooked shredded chicken

2 1/2 tsp taco seasoning

2 1/2 cups diced bell pepper

1 1/4 cups corn (or cauliflower rice for low carb)

2 1/2 oz shredded Mexican blend

Toppings: cilantro, green onion, avocado, 2/3 cup Greek yogurt/sour cream

Instructions

Mix sauce + chicken + seasoning; fold in peppers + corn.

Divide into 5 bowls, top with cheese, heat until bubbly, add toppings.

Nutrition (per serving – approx.)

~420–450 kcal | ~43–46 g protein | ~18–26 g carbs | ~16–18 g fat

Tip: Swap corn for cauliflower rice to drop carbs fast.

Spicy coconut pineapple glaze

 🥥🌶️🍍 Spicy Coconut Pineapple Glaze 🍍🌶️🥥

A sweet, tropical glaze with creamy coconut, juicy pineapple, and a spicy kick—perfect for chicken, shrimp, or grilled veggies 🔥✨

Prep time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

Yield: About 1½ cups glaze

Ingredients:

* 1 cup pineapple juice (fresh or canned)

* ½ cup coconut milk (full-fat for best flavor)

* 3 tablespoons honey or brown sugar

* 1–2 teaspoons sriracha or chili garlic sauce (to taste)

* 1 tablespoon soy sauce

* 1 tablespoon lime juice

* 1 teaspoon grated fresh ginger

* 1 teaspoon cornstarch mixed with 1 tablespoon water

Instructions:

1. In a small saucepan over medium heat, combine pineapple juice, coconut milk, honey, sriracha, soy sauce, lime juice, and ginger.

2. Bring to a gentle simmer, stirring frequently.

3. Add the cornstarch slurry and continue stirring until the glaze thickens, about 2–3 minutes.

4. Remove from heat once glossy and smooth. Let cool slightly before using.

Pro Tip:

Brush this glaze on during the last few minutes of grilling or roasting to prevent burning and lock in that sticky-sweet heat 🌴🔥

Crisp-Fried Pineapple Jalapeño Chicken Cheese Bombs

 

Crisp-Fried Pineapple Jalapeño Chicken Cheese Bombs

Ingredients:

2 large chicken breasts, boneless and skinless, diced

1 cup pineapple, finely chopped

1/2 cup jalapeño, finely chopped (seeds removed for less heat)

1 cup shredded mozzarella cheese

1/2 cup cream cheese, softened

1/4 cup all-purpose flour

1/2 cup breadcrumbs

1 egg, beaten

1 teaspoon garlic powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

Vegetable oil for frying

Instructions:

In a large bowl, mix together the diced chicken, pineapple, jalapeños, mozzarella cheese, and cream cheese. Season with garlic powder, smoked paprika, salt, and pepper.

Roll the mixture into small balls (about 1-2 inches in diameter).

Dredge each ball in flour, dip it in the beaten egg, and then coat it in breadcrumbs.

Heat vegetable oil in a deep pan or skillet over medium-high heat.

Fry the cheese bombs in batches, turning occasionally, for about 3-4 minutes or until golden brown and cooked through.

Drain on paper towels and serve hot.

Pasta Salad recipes

 Some of my favorite PASTA SALAD RECIPES!

CRAB PASTA SALAD:

12 oz small shell pasta

1¼ cups mayonnaise

2½ tbsp fresh lemon juice

1 tsp garlic powder

1½ tsp Old Bay seasoning

½ tsp salt

¼ tsp black pepper

2 tbsp fresh dill chopped

⅓ cup dill pickles

12 oz imitation crab meat

1 cup celery

½ cup red onion

⅓ cup green onions

1 cup frozen peas

BLT PASTA SALAD:

16-oz Rotini Pasta

13 slices bacon

½ large red onion

1½ cups cheddar cheese

2 cups romaine lettuce

1 avocado

1½ cups cherry tomatoes

¼ cip parsley

1 1-oz Hidden Valley Dressing Mix

1½ cups mayonnaise

½ cup sour cream

DILL PICKLE PASTA SALAD:

16 oz Rotini Pasta

2 cups baby dill pickles

1½ cup cheddar cheese

½ cup sweet yellow onion

½ cup sliced green onion

4 tbsp chopped fresh dill

¾ cup mayonnaise

½ cup sour cream

⅓ cup dill pickle juice

½ teaspoon onion powder

½ teaspoon kosher salt

½ tsp black pepper

½ tsp chipotle powder

MEXICAN PASTA SALAD:

12 oz box bowtie pasta

15 oz black beans

15 oz yellow kernel corn

1 pint grape tomatoes

1 jalapeno

½ cup red onion

⅓ cup cilantro

¾ cup avocado dressing

2 large avocados

1 cup queso fresco crumbled

Lime wedges

TORTELLINI PASTA SALAD:

24 oz cheese tortellini

1 cup chopped salami

1 cup cherry tomatoes

½ cucumber

½ cup black olives

½ cup mozzarella cheese

½ cup red onion

¼ cup red pepper

¼ cup green pepper

¼ cup sweet basil leaves

½ tsp kosher salt

½ tsp black pepper

¼ cup parmesan cheese

½ cup zesty Italian salad dressing

2 tbsp pesto sauce

DEVILED EGG PASTA SALAD:

6 large hard boiled eggs

8 oz elbow macaroni pasta

1¼ cups mayonnaise

2½ tbsp yellow mustard

1 tsp kosher salt

¾ tsp smoked paprika

½ cup red onion

1 medium stalk celery

1 sliced green onion 

Get them here: https://princesspinkygirl.com/best-pasta-salad-recipes/

Stuffed Mushrooms

 🍄🧄 Ruth’s Chris Spinach Rockefeller Stuffed Mushrooms 🧀✨

Steakhouse-style mushrooms stuffed with creamy spinach and rich cheese 🥰

Prep time: 20 minutes

Cook time: 20 minutes

Total time: 40 minutes

Yield: 4–6 servings

Ingredients:

16–20 large white mushrooms, stems removed

2 tbsp butter

2 cloves garlic, minced

1 cup fresh spinach, finely chopped

4 oz cream cheese, softened

1/3 cup sour cream

1/3 cup grated Parmesan cheese

1/4 cup shredded mozzarella cheese

Salt and black pepper to taste

Pinch of nutmeg (optional)

Breadcrumbs for topping (optional)

Instructions:

Preheat oven to 375°F (190°C). Lightly grease a baking dish.

Clean mushrooms and gently scoop out the centers if needed. Arrange caps in the baking dish.

Melt butter in a skillet over medium heat. Add garlic and cook until fragrant.

Add chopped spinach and cook until wilted. Remove from heat.

In a bowl, mix cream cheese, sour cream, Parmesan, mozzarella, salt, pepper, and nutmeg.

Stir in the spinach mixture until smooth and creamy.

Fill each mushroom cap generously with the spinach mixture.

Sprinkle lightly with breadcrumbs if using.

Bake for 18–20 minutes until mushrooms are tender and tops are golden.

Serve warm and enjoy steakhouse-quality flavor at home.

Pro Tip:

For extra richness, drizzle melted butter over the mushrooms right before serving — just like the restaurant does 🤤