I’m a big fan of granola and high-protein recipes. If you enjoy this, you might also like other granola variations or protein-packed breakfasts.

I’m still on the high-protein bandwagon — are you? There’s a lot of mixed guidance about how much protein women in my age range should eat, especially when weight training. Regardless, it can be tough to reach protein goals on a balanced diet, so I developed this granola to boost protein without sacrificing flavor.

Because I often eat yogurt and cottage cheese, this granola pairs perfectly with those for a quick, protein-forward breakfast or snack.

How Much Protein Is In This Granola?

This recipe combines peanut butter and protein powder with rolled oats to maximize protein content.

Here’s a rough protein breakdown for the whole batch:

• Rolled oats: roughly the equivalent of 12.5 grams of protein from the amount used.
• Protein powder: about 25 grams of protein for 1/3 cup (chocolate whey or your preferred powder).
• Peanut butter: 1/4 cup natural peanut butter contributes about 16 grams of protein.

Altogether, this granola contains roughly 50–55 grams of protein per batch. If you divide it into about eight servings, that’s around 6 grams of protein per serving — and of course you can adjust portions to suit your needs.

Ingredients Needed

You’ll need the following for this high-protein granola:

• Rolled oats: Use large-flake rolled oats (not instant or quick). Choose certified gluten-free oats if needed.
• Protein powder: Any protein powder works; chocolate adds a dessert-like flavor, vanilla or other flavors also work well.
• Coconut oil: I prefer coconut oil for granola, but avocado or another neutral oil is fine.
• Peanut butter: Natural, unsalted peanut butter gives the best texture and flavor.
• Maple syrup: Pure maple syrup is recommended. Honey can be used as an alternative.
• Mix-ins: Use about 1 cup total of mix-ins — nuts, seeds, and chocolate chips are all good. I used butterscotch chips, slivered almonds, and pepitas.

Recipe Directions

For full recipe quantities and scaled versions, see the recipe card below.

1. Preheat the oven to 300°F and line a large baking sheet with parchment paper.
2. In a bowl, whisk together coconut oil and maple syrup until smooth. Add the peanut butter and whisk again. Stir in the protein powder until combined — the mixture will be thick.
3. Add the rolled oats and your chosen mix-ins (save chocolate chips for later). Stir until the oats are evenly coated.
4. Spread the mixture into an even layer on the prepared baking sheet. Bake at 300°F for about 15 minutes, stir, then bake another 5–10 minutes until golden and fragrant. Watch closely during the final minutes to avoid burning.
5. Remove from the oven and let cool. Once slightly cooled, stir in chocolate chips if using, then transfer to an airtight container.

Serving Suggestions

This high-protein granola is great by itself or used in many ways. Try it:

• with a splash of almond milk in a bowl
• topped on a smoothie bowl
• over plain Greek yogurt with fruit and a drizzle of honey
• straight from the jar as a snack

Storage Instructions

Store the cooled granola in an airtight container or resealable bag. It stays fresh for 2–3 weeks at room temperature. You can also freeze it and thaw as needed.

Other Recipe Ideas

If you like this granola, explore other breakfast and high-protein recipes for more variety and ideas.

• double chocolate granola
• healthy granola cookies
• high-protein pancakes
• peanut butter protein balls
• cottage cheese protein cookies

High Protein Granola

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• Author: Katherine | Love In My Oven
• Total Time: 25 minutes
• Yield: 3 cups

Description

Take your breakfast to the next level with this easy high protein granola. It’s a simple gluten-free granola made with nut butter, protein powder, and tasty mix-ins.

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Ingredients

• 1/3 cup coconut oil
• 1/3 cup maple syrup*
• 1/4 cup natural peanut butter
• 1/3 cup chocolate protein powder
• 2 1/2 large flake rolled oats
• 1 cup mix-ins (chocolate chips, slivered almonds, pepitas)

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Instructions

1. Preheat the oven to 300°F and line a large baking sheet with parchment paper.
2. In a large bowl, whisk coconut oil and maple syrup until smooth. Add peanut butter and whisk until combined. Mix in the protein powder; the mixture will be thick.
3. Add rolled oats and mix-ins (except chocolate chips) and stir until oats are coated.
4. Spread the granola into an even layer on the prepared sheet and bake 15 minutes. Stir, then bake an additional 5–10 minutes until golden and fragrant. Check after the additional 5 minutes.
5. Remove from the oven and let cool before adding chocolate chips. Store in an airtight container for 2–3 weeks.

Notes

*Honey works just as well as maple syrup.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: granola
• Method: oven bake

The post High-Protein Granola Recipe for Muscle Fuel and Crunch first appeared on Denzax.

An Easy White Pizza Recipe with Chicken

If you usually make traditional red-sauce pizza, give a white pizza a try — it’s a great change of pace. White pizzas use a rich Alfredo-style sauce instead of tomato sauce and make an excellent base for many toppings. One popular combination is Alfredo sauce, cheese, and sautéed spinach. For this recipe I add shredded white meat chicken for a satisfying, pasta-inspired pizza that’s like chicken Alfredo — but pizza-ized.

Ingredients For White Pizza

This version uses a prepared prebaked crust and store-bought Alfredo sauce so you can make it quickly. Feel free to substitute homemade crust or sauce if you prefer.

• Pizza crust: 1 12-inch prebaked pizza crust (for convenience, brands like Boboli work well).
• Alfredo sauce: ¾ cup prepared Alfredo sauce, divided.
• Olive oil: ½ tablespoon for sautéing the spinach.
• Fresh baby spinach: 8–10 ounces (it wilts down significantly).
• Garlic: 2 cloves, pressed or minced (or ½ tsp garlic powder).
• Salt and black pepper: To taste.
• Shredded cooked chicken: About 2 cups (rotisserie or leftover roasted chicken works great).
• Cheese: ¾ cup shredded mozzarella or a pizza-blend cheese (Parmesan can be added if you like).
• Optional garnish: Crushed red pepper flakes for a touch of heat.

Chicken Alfredo Pizza

Chicken Alfredo Pizza is a creamy white pizza topped with tender chicken and sautéed spinach — quick, easy, and family-friendly.

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 25 minutes

Servings: 6

Ingredients

• 1 — 12-inch prebaked pizza crust
• ¾ cup Alfredo sauce, divided
• ½ tablespoon olive oil
• 8 to 10 ounces fresh baby spinach
• 2 cloves garlic, minced
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 2 cups shredded cooked chicken breasts
• ¾ cup shredded mozzarella or pizza blend cheese
• Crushed red pepper flakes, optional for garnish

Instructions

• Prep: Preheat the oven to 425˚F. Place the pizza crust on a baking sheet or preheated pizza stone and spread ½ cup Alfredo sauce over the surface. Set aside.
• Sauté the spinach: Heat olive oil in a skillet over medium-high heat. Add the spinach and cook until wilted, adding it in batches if necessary. Stir in the minced garlic and cook about 15 seconds until fragrant. Season with salt and pepper, then remove from heat.
• Assemble: Spread the spinach mixture evenly over the sauced crust. Scatter the shredded chicken across the pizza, spoon the remaining Alfredo sauce over the top in dollops, and sprinkle with shredded cheese.
• Bake: Bake for about 12 minutes, until the cheese is melted and the crust edges are lightly golden.
• Finish and serve: Remove from the oven, garnish with crushed red pepper flakes if desired, let cool briefly, then slice and serve.

Equipment

• Pizza stone or baking sheet (preheat the stone for a crispier crust)

Nutrition

Calories: 359 kcal | Carbohydrates: 35 g | Protein: 22 g | Fat: 15 g

Nutrition info is an estimate and may vary based on ingredients and portion sizes.

How to Make Chicken Alfredo Pizza

This recipe is straightforward and fast. If you can assemble a grilled cheese, you can make this pizza. It’s ideal for busy weeknights or an easy weekend meal.

• Preheat and sauce: Heat your oven to 425˚F. Place the crust on a baking sheet or preheated stone and spread ½ cup Alfredo sauce evenly over it.
• Sauté the spinach: Warm olive oil in a skillet over medium-high heat. Add spinach in batches if needed and cook until wilted. Stir in garlic, cook briefly until fragrant, then season with salt and pepper and remove from heat.
• Assemble the pizza: Spread the sautéed spinach across the sauce, top with shredded chicken, spoon on the remaining Alfredo sauce, and finish with shredded cheese.
• Bake: Bake about 12 minutes or until cheese melts and edges are golden. Remove, garnish if desired, let cool slightly, and slice.

Serving Suggestions

Pair this rich pizza with lighter sides to balance the meal. A few easy options:

• Salad: A crisp green salad or chopped salad complements the creamy pizza nicely.
• Soup: A bowl of soup makes a cozy combo — choose a broth- or vegetable-based soup to contrast the richness.
• Extra pizza: Serve alongside a red-sauce pizza for variety if you’re feeding a crowd.

How to Store and Reheat Leftovers

• Refrigerate: Cover or wrap leftover pizza tightly and refrigerate up to 3 days.
• Reheat: Rewarm slices on a baking sheet or heated pizza stone in a 425˚F oven until heated through to keep the crust crisp.
• Freeze: Wrap individual slices in plastic wrap and place in a freezer bag for up to 2 months. To freeze an unbaked pizza, assemble, freeze until solid, then wrap tightly; bake from frozen when ready.

More Easy Dinner Ideas

• Quick Cream Cheese Spaghetti
• Freezer Burritos
• Slow Cooker Shredded BBQ Chicken
• Chicken Tortellini Alfredo

The post Creamy Chicken Alfredo Pizza Recipe You’ll Love first appeared on Denzax.

This easy Grinch Cake joins a few wintertime favorites I bake every year. It’s inspired by Dr. Seuss’s classic “How the Grinch Stole Christmas” and combines a moist homemade buttermilk vanilla cake with a creamy, slightly tangy cream cheese frosting — both colored green for extra holiday fun. The candy topping adds texture and a festive pop of red to complement the green frosting.

How to Make a Grinch Cake

Follow these straightforward steps to bake, frost, and decorate a cheerful Grinch Cake.

• Mix the dry ingredients: Whisk together flour, baking powder, and salt; set aside.
• Prepare the wet ingredients: Beat eggs, egg whites, and sugar until light, then add oil, sour cream, and vanilla.
• Combine: Add the dry mixture in three parts, alternating with buttermilk, starting and ending with dry ingredients. Mix gently to avoid overworking the batter.
• Add color and bake: Stir in green food coloring to reach the desired shade. Pour the batter into a greased 9×13-inch pan and bake at 350°F for 25–30 minutes, or until a toothpick comes out clean. Cool completely before frosting.

• Make the frosting: Beat softened cream cheese until smooth, then add sifted powdered sugar. Blend in vanilla and green food dye until the frosting is evenly colored.
• Adjust texture: If the frosting is too thick, add a teaspoon of milk at a time until spreadable. If it’s too thin, add more powdered sugar.
• Assemble: Place the cooled cake on a serving platter, spread the green cream cheese frosting evenly, and sprinkle with red heart sprinkles and crushed candies for a festive finish.

Grinch Cake

by Katerina | Easy Weeknight Recipes

A moist, brightly hued vanilla cake frosted with tangy green cream cheese icing and finished with festive candy.

Prep Time: 20 minutes

Cook Time: 30 minutes

Cooling Time: 40 minutes

Total Time: 1 hour 30 minutes

Servings: 12 servings

Ingredients

Grinch Cake

• 2½ cups all-purpose flour
• 1½ teaspoons baking powder
• pinch of sea salt
• 2 large eggs, at room temperature
• 2 egg whites, at room temperature
• 1 cup white granulated sugar
• ½ cup vegetable oil
• ⅓ cup sour cream, at room temperature
• 1 teaspoon pure vanilla extract
• ¾ cup buttermilk
• green food dye

Green Cream Cheese Frosting

• 16 ounces cream cheese, at room temperature
• 1½ cups powdered sugar, sifted
• 1 teaspoon pure vanilla extract
• green food dye
• red heart sprinkles and crushed candies

Instructions

• Preheat the oven to 350°F. Grease a 9×13-inch baking pan, line it with parchment paper with a bit of overhang for easy removal, and set aside.
• Mix the dry ingredients. In a medium bowl, whisk flour, baking powder, and a pinch of sea salt. Set aside.
• Prepare the wet ingredients. Using an electric mixer, beat the eggs, egg whites, and sugar on medium speed for 2–3 minutes until light and fluffy. Add the vegetable oil, sour cream, and vanilla, and mix until smooth.
• Combine wet and dry. With the mixer on low, add the dry ingredients in three parts, alternating with the buttermilk. Begin and end with the dry ingredients and mix just until combined.
• Add color. Stir in green food coloring a few drops at a time until the batter reaches the desired shade.
• Bake. Pour the batter into the prepared pan and bake 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan 10–15 minutes, then transfer to a wire rack to cool completely.

Making the Green Cream Cheese Frosting

• Cream the ingredients. Beat softened cream cheese until smooth, then gradually add sifted powdered sugar. Mix in vanilla and green food dye until evenly colored.
• Adjust consistency. Add a teaspoon of milk at a time if the frosting is too thick; add powdered sugar if it’s too thin.

Assembling the Grinch Cake

• Assemble. Place the cooled cake on a serving plate, spread an even layer of green cream cheese frosting over the top, and decorate with red heart sprinkles and crushed candies. Slice and serve.

Equipment

• 9×13-inch baking pan (glass or metal)

Nutrition

Calories: 467kcal | Carbohydrates: 55g | Protein: 7g | Fat: 25g

Nutritional information is an estimate and provided for convenience. Values may vary depending on ingredients and portion sizes.

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The post Grinch-Themed Christmas Cake: Fun Holiday Dessert Ideas first appeared on Denzax.

This dessert is ideal for a potluck or any gathering. The recipe makes a generous 9×13-inch pan of creamy filling tucked between two sheets of crescent roll dough, finished with melted butter and a cinnamon-sugar topping. Cut into squares and watch them disappear—this is the kind of dessert guests come back for again and again.

What You’ll Need

Only a handful of common ingredients are required. For the exact amounts, see the ingredient list below in the recipe section.

Cheesecake Ingredients

• Crescent Roll Dough: Two tubes of refrigerated crescent rolls.
• Cream Cheese: Four 8-ounce blocks, softened to room temperature.
• Sugar: Granulated sugar for the filling.
• Egg: One large egg, brought to room temperature.
• Vanilla: Pure vanilla extract for flavor.

Topping Ingredients

• Butter: Unsalted, melted.
• Sugar & Cinnamon: Granulated (or raw) sugar mixed with ground cinnamon for sprinkling.

How to Make Sopapilla Cheesecake

This recipe is delightfully simple: layer, bake, chill, and serve. Follow these steps for best results.

• Preheat the oven. Set to 350°F and lightly grease a 9×13-inch glass or ceramic pan.
• Bottom crust. Unroll one tube of crescent roll dough and press it into the bottom of the prepared pan.
• Prepare the filling. In a bowl, beat room-temperature cream cheese with sugar and vanilla until smooth. Add the egg and mix until fully incorporated.
• Spread the filling. Pour and smooth the cream cheese mixture over the bottom layer of dough.
• Top crust. Carefully unroll the second tube of crescent dough and place it over the filling.
• Finish and bake. Brush the top dough with melted butter, then sprinkle with a cinnamon-sugar mixture. Bake 30–35 minutes, until golden and set.
• Cool and chill. Let the cheesecake cool to room temperature, then refrigerate for several hours so it firms up before slicing.

Tasty Variations

Customize this dessert to suit your taste or the occasion.

• Sweet sauces: Drizzle caramel, chocolate, or fruit sauce over each square for extra indulgence.
• Fruit filling: Add a thin layer of pie filling—peach, blueberry, or apple—between the cream cheese and top crust for fruit-forward bars.
• Almond twist: Add a touch of almond extract to the filling and sprinkle slivered almonds on top for a nutty contrast.

Storing and Freezing

• Refrigerator: Cover tightly with plastic wrap or foil and store up to 3–4 days.
• Freezer: Wrap individual squares in plastic wrap and place them in an airtight container or freezer bag for up to 3 months. Thaw in the fridge before serving.

More Festive Dessert Recipes

• Cream Cheese Brownies
• Millionaire Bars
• Easy Cake Pops
• Cherry Kuchen Bars
• Easy Strawberry Pavlova

The post Sopapilla Cheesecake Recipe: Creamy Cinnamon-Laced Dessert first appeared on Denzax.

A scoop of homemade chicken mac and cheese is pure comfort: rich, creamy sauce, melty cheese, and hearty chicken make it a filling dinner everyone will enjoy. This recipe is straightforward to prepare and works well for weeknights, potlucks, or make-ahead meals.

Why You’ll Love This Chicken Mac and Cheese Recipe

• Comforting and filling. Combining mac and cheese with chicken creates a complete, satisfying dish that’s perfect for family dinners.
• Made from scratch. The homemade cheese sauce is far superior to boxed versions and can be adjusted to taste.
• Make-ahead friendly. Assemble this casserole up to 24 hours in advance and reheat for easy meals and great leftovers.

What You’ll Need

Below are the main ingredients. Exact amounts are listed in the recipe card.

• Elbow macaroni: classic choice to hold the sauce.
• Olive oil: for cooking the chicken.
• Chicken: boneless, skinless chicken breasts cut into bite-size pieces.
• Butter: used in the sauce and optional breadcrumb topping.
• Onion and garlic: for a savory base.
• All-purpose flour: to thicken the sauce.
• Milk: whole or 2% for a creamy texture.
• Nutmeg: a pinch for subtle warmth.
• Mozzarella, cheddar, and Parmesan: three cheeses for flavor and melt.
• Fresh herbs: optional garnish.
• Optional topping: panko breadcrumbs toasted in butter for crunch.

How To Make Chicken Macaroni and Cheese

Follow these steps for a creamy, cheesy casserole with tender chicken.

1. Cook the pasta. Boil elbow macaroni until al dente, drain, and set aside.
2. Cook the chicken. Heat olive oil in a skillet over medium heat. Season cubed chicken with salt and pepper and cook 5–7 minutes until golden and cooked through. Remove and set aside.
3. Sauté aromatics. In the same skillet, melt 1 tablespoon butter and sauté chopped onion until soft. Add minced garlic and cook until fragrant.
4. Make a roux. Add the remaining butter, sprinkle in flour, and stir constantly until the roux is golden, about 1–2 minutes.
5. Add milk. Gradually whisk in warm milk and cook until the sauce thickens, about 4–5 minutes.
6. Melt the cheese. Reduce heat to low and stir in mozzarella, cheddar, and Parmesan until the sauce is smooth.
7. Combine. Fold the cooked macaroni and chicken into the cheese sauce until evenly coated.
8. Optional breadcrumb topping. Melt butter in a small skillet, add panko breadcrumbs, and toast until golden, stirring constantly.
9. Bake or serve. Transfer to a baking dish if desired, sprinkle with toasted breadcrumbs and fresh herbs, and serve hot.

Tips & Variations

• Don’t overcook the pasta: Keep macaroni al dente so it holds up after baking.
• Add more flavor: Stir in ½ teaspoon mustard (yellow, spicy, or Dijon) or a pinch of chili powder or hot sauce for heat.
• Melt cheese in batches: Adding cheese gradually helps create the creamiest sauce.
• Swap the pasta shape: Use ziti, penne, or shells—choose shapes with nooks that capture the sauce.
• Add vegetables: Stir in baby spinach or peas for color and extra nutrition.

Serving Suggestions

Chicken mac and cheese works as a one-dish meal but pairs nicely with simple sides. Serve with steamed or roasted green vegetables, a crusty loaf of bread, or a fresh salad to balance the richness. A light cucumber or tomato salad makes a bright counterpart.

Proper Storage

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Freeze for up to 3 months; thaw overnight in the fridge before reheating. Reheat individual portions in the microwave at 30-second intervals until hot, or warm a baking dish in the oven at 325°F until heated through.

More Easy Chicken Dinners

• Chicken Parmesan Casserole
• Poppy Seed Chicken
• Cheesy Chicken Spaghetti
• Creamy Pesto Chicken

Chicken Mac and Cheese (Recipe Summary)

• Prep time: 15 minutes
• Cook time: 20 minutes
• Total time: 35 minutes
• Servings: 8

Ingredients (serves 8)

• 8 ounces dry elbow macaroni
• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into bite-size cubes
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter, divided
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2½ cups whole or 2% milk, warm
• Pinch of nutmeg
• 1 cup shredded mozzarella
• 1 cup shredded cheddar
• ½ cup grated Parmesan
• Fresh herbs, for garnish (optional)

Breadcrumb Topping (optional)

• 2 tablespoons unsalted butter
• ½ cup Panko breadcrumbs

Instructions (brief)

1. Cook macaroni to al dente; drain.
2. Sauté seasoned chicken in olive oil until cooked through; set aside.
3. Sauté onion in butter, add garlic.
4. Add remaining butter and flour; cook to form a roux.
5. Whisk in warm milk until thickened, then add nutmeg and cheeses until smooth.
6. Stir in cooked macaroni and chicken, transfer to a dish if baking.
7. Toast panko in butter until golden and sprinkle on top. Garnish with herbs and serve hot.

Nutrition per 1 cup (approximate): 440 kcal; 33 g carbs; 28 g protein; 22 g fat. Nutritional values are estimates and can vary based on ingredients and portion sizes.

The post Creamy Chicken Mac and Cheese Casserole Recipe first appeared on Denzax.

These muffins are lovely with a pat of butter or a drizzle of honey or maple syrup. They also travel well in lunchboxes and are great to bring to gatherings.

Banana muffins are one of those comfort bakes that fill the kitchen with warm, spiced aroma while the oven does its work. This recipe produces buttery, tender muffins that stay soft and are easy to pack. The batter is quick to mix, and the ingredients are mostly pantry staples. If you want to dress them up, try adding a pudding center or a simple frosting to turn them into cupcakes.

Why This Recipe Works

• Simple. The recipe is quick and uses common ingredients, so you can make it whenever you have ripe bananas on hand. You can also freeze overripe bananas and thaw them when ready to bake.
• Flexible. Use the base recipe as written or add mix-ins like chocolate chips or chopped nuts to vary texture and flavor.
• Flavorful. Brown sugar and vanilla deepen the flavor, while a touch of cinnamon adds warmth. A cinnamon-sugar sprinkle on top gives a pleasant crunch.

What You’ll Need

This recipe uses basic baking staples plus ripe bananas. Use the ingredient list in the recipe card below for exact measurements.

• Bananas: Overripe bananas with brown spots for the best sweetness and flavor.
• Eggs: Large eggs at room temperature.
• Brown sugar: Light brown sugar is used, dark brown works too.
• Cinnamon: Ground cinnamon for warm spice.
• Salt: A pinch of sea salt to enhance the flavors.
• Vanilla: Pure vanilla extract for depth.
• Milk: Whole milk (or 2% if preferred).
• Butter: Unsalted butter, melted.
• All-purpose flour: Measure by the spoon-and-level method to avoid dense muffins.
• Baking powder: For lift and light texture.
• Chocolate chips: Optional for added sweetness and texture.
• Cinnamon-sugar topping: Granulated sugar mixed with cinnamon for a crunchy top.

How To Make Banana Muffins

The recipe comes together quickly. The most important tip is to use very ripe bananas for the best flavor and easy mashing.

• Prepare: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease each cup.
• Mash bananas: In a large bowl, mash the overripe bananas until mostly smooth.
• Add wet ingredients: Whisk in the eggs, light brown sugar, ground cinnamon, pinch of sea salt, vanilla, and whole milk.
• Combine: Gently fold in the sifted all-purpose flour and baking powder, taking care not to overmix—some small lumps are fine.
• Stir in chocolate: Fold in chocolate chips if using.
• Fill the pan: Spoon the batter into the muffin cups until they are about three-quarters full. Mix cinnamon and granulated sugar and sprinkle it over the tops.
• Bake: Bake 18–20 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Proper Storage

Enjoy a warm muffin with butter or honey, and store leftovers properly to maintain freshness.

• Room temperature: In an airtight container for up to 3 days.
• Refrigerator: In an airtight container for up to 5 days.
• Freezer: In a freezer-safe bag or container for up to 3 months; thaw in the fridge or warm briefly before serving.

More Muffin Recipes To Try

• Pumpkin Cream Cheese Muffins
• Easy Pumpkin Muffins From Scratch

Banana Muffins Recipe

Moist, sweet muffins made with ripe bananas, a touch of cinnamon, and simple pantry ingredients.

Prep Time: 15 minutes

Cook Time: 20 minutes

Cooling Time: 15 minutes

Servings: 12 servings

Ingredients

• 3 large overripe bananas, mashed
• 2 large eggs, at room temperature
• ¾ cup light brown sugar
• 1 teaspoon ground cinnamon
• Pinch of sea salt
• 1 teaspoon pure vanilla extract
• 4 tablespoons whole milk
• ½ cup unsalted butter, melted
• 2 cups all-purpose flour
• 1½ teaspoons baking powder
• 1 cup milk chocolate chips (optional)

Topping

• 1 teaspoon ground cinnamon
• 3 tablespoons granulated sugar

Instructions

• Preheat the oven to 350°F (175°C).
• Line 12 muffin cups with liners or grease each cup.
• Mash the bananas in a large bowl until mostly smooth.
• Whisk the eggs into the mashed bananas until combined.
• Stir in the light brown sugar, ground cinnamon, and a pinch of sea salt.
• Add the vanilla, whole milk, and melted butter; mix until incorporated.
• Fold in the sifted flour and baking powder gently; do not overmix.
• Stir in chocolate chips, if using.
• Divide batter evenly among the muffin cups, filling about ¾ full.
• Combine cinnamon and sugar and sprinkle over the tops of the muffins.
• Bake 18–20 minutes, until a toothpick comes out clean or with a few moist crumbs.
• Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Storage Tips

• At room temperature: Store in an airtight container for up to 3 days.
• In freezer: Freeze in a zip-top bag for up to 3 months. Thaw in the refrigerator or warm briefly before serving.

Nutrition

Calories: 324 kcal
|
Carbohydrates: 49 g
|
Protein: 4 g
|
Fat: 13 g

Nutritional info is an estimate and provided as a courtesy. Values may vary with ingredient brands and measurements.

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The post Moist Banana Muffins Recipe with Simple Ingredients first appeared on Denzax.

Classic Corned Beef, Fast and Easy in the Instant Pot!

There’s something comforting about a hearty one-pot meal that’s simple to prepare and tastes even better the next day. Corned beef and cabbage—with baby red potatoes and carrots—is just that kind of dinner. Cooking the brisket in beef broth and a bit of beer adds depth and richness, and the Instant Pot makes the whole process quick and reliable.

Traditional simmering can take several hours, but pressure cooking yields tender meat in a fraction of the time without heating up the kitchen. With the Instant Pot, a corned beef brisket typically takes about 80 minutes under high pressure, plus a short rest period.

The List of Ingredients

This recipe uses simple, familiar ingredients to build a hearty, comforting meal. Here’s what you’ll need:

• Water, beef broth, and Guinness: Any low-sodium beef broth works well; use one 12-ounce bottle of Guinness or another beer you like.
• Garlic: Fresh cloves, minced.
• Corned beef brisket: A store-bought flat corned beef brisket with the included spice packet. Rinse the brisket several times in cold water before cooking to remove excess salt.
• Brown sugar: A light coating balances the meat’s saltiness.
• Vegetables: Baby red potatoes, carrots, a yellow onion, and half a head of green cabbage.

What Is Corned Beef Made From?

Corned beef is typically made from beef brisket that has been cured with salt and often seasoned with a pickling-spice blend. The curing process gives it a distinct savory flavor and tender texture when cooked. Brisket is the most common cut used for corned beef because it becomes very tender when braised or pressure-cooked.

Let’s Make Instant Pot Corned Beef!

Making corned beef in the Instant Pot is straightforward. Follow these steps for a tender brisket and perfectly cooked vegetables.

1. Add liquids and garlic: Pour water, beef broth, and beer into the Instant Pot. Stir in minced garlic and place the trivet in the liquid.
2. Prep the brisket: Rub the brisket all over with brown sugar. Place it on the trivet and sprinkle the included spice packet over the meat.
3. Cook the brisket: Lock the lid and cook on HIGH PRESSURE for 80 minutes. Use the quick-release carefully when cooking is complete and wait until the pressure indicator drops before opening.
4. Rest and cook the vegetables: Transfer the brisket to a cutting board, tent with foil, and let it rest about 15 minutes. Remove the trivet and add the potatoes, carrots, onion, and cabbage to the pot. Close the lid and cook on HIGH PRESSURE for 5 minutes. Quick-release the pressure when finished.
5. Serve: Remove the vegetables, taste and adjust seasoning, then thinly slice the corned beef across the grain and serve with the vegetables.

Why Do You Soak Corned Beef Before Cooking?

Soaking or rinsing corned beef before cooking reduces excess surface salt from the curing process. This step helps ensure the finished dish isn’t overly salty and allows the other flavors—like the spices, beer, and brown sugar—to come through.

Tips and Tricks

Here are a few practical tips to get the best results from this recipe.

• Use enough liquid: The liquid both brings the cooker to pressure and helps moderate the saltiness of the brisket. Add more water if needed but never exceed the Instant Pot’s fill line.
• Use baby carrots for convenience: A bag of baby carrots saves prep time and works well with this dish.
• Point or flat cut: Both cuts of corned beef will work in this recipe; just slice across the grain when serving.
• Beer options: Guinness adds a rich, malty character, but any beer or extra beef broth will work. Substitute apple cider for a different flavor profile.

Serve This Dish With…

Corned beef pairs well with a variety of sides. Consider these complementary options to round out the meal:

• Roasted Brussels sprouts: A caramelized, savory vegetable side that echoes the flavor of cabbage.
• Hearty bread: Irish soda bread, rustic no-knead loaves, or any dense bread are great for soaking up juices.
• Sautéed green beans: Bright, crisp green beans provide a fresh contrast to the rich, tender beef.

Storing and Reheating

• To store: Place leftovers in an airtight container and refrigerate for 3 to 4 days.
• To reheat: Warm portions gently in a covered skillet or saucepan over low heat until heated through; avoid overcooking to keep the meat tender.

Can I Freeze Homemade Corned Beef?

• Yes. Corned beef freezes well for best quality up to two months, though it remains safe longer. For best texture, thaw overnight in the refrigerator before reheating.

4.86 from 7 votes

Instant Pot Corned Beef

by Katerina | Easy Weeknight Recipes

If you’re a fan of corned beef with cabbage, you will love this easy Instant Pot version. Instant Pot Corned Beef combines pickling spices, Guinness, and brown sugar for a hearty, fast-cooking meal.

Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

Total Time: 2 hours

Servings: 8

Ingredients

• 1 cup water
• 1 cup beef broth
• 1 bottle (12-ounces) Guinness beer (or another beer or extra beef broth)
• 4 cloves garlic, minced
• 3 pounds raw corned beef brisket with spice packet
• ¼ cup brown sugar
• 8 to 12 baby red potatoes, quartered
• 4 large carrots, peeled and sliced
• 1 yellow onion, thinly sliced
• ½ head cabbage, thinly sliced or coarsely chopped

Instructions

• Combine water, beef broth, and beer in the Instant Pot insert.
• Stir in the minced garlic.
• Place the trivet inside the insert.
• Rub brown sugar on all sides of the brisket and place it on the trivet. Sprinkle the spice packet over the meat.
• Close and lock the lid. Select HIGH PRESSURE and set the timer for 80 minutes.
• Quick-release pressure carefully when the cook time ends, then unlock and remove the lid.
• Transfer the brisket to a cutting board, tent with foil, and let rest for 15 minutes.
• Remove the trivet from the pot. Add the potatoes, carrots, onion, and cabbage to the pot, close and lock the lid.
• Select HIGH PRESSURE and set the timer for 5 minutes. Quick-release pressure when finished.
• Unlock and remove the lid, drain and remove the vegetables, season to taste, slice the corned beef thinly, and serve with the vegetables.

Equipment

• Instant Pot or comparable electric pressure cooker

Nutrition

Serving: 6 ounces |
Calories: 564 kcal |
Carbohydrates: 50 g |
Protein: 31 g |
Fat: 26 g

Nutritional info is an estimate and provided as a courtesy. Values may vary according to ingredients and tools used.

More Easy Instant Pot Recipes

• Instant Pot Chicken Burritos
• Easy Instant Pot Carne Asada
• Instant Pot Coq au Vin

The post Instant Pot Corned Beef and Cabbage Recipe (Perfectly Tender in 60 Minutes) first appeared on Denzax.

Cozy Baked Rigatoni

This baked rigatoni is perfect for chilly nights. The tomato and cream sauce becomes deeply flavorful as it simmers, and every bite is studded with gooey mozzarella. Spinach and cannellini beans add texture and nutrition, while garlic brightens the sauce.

The aroma while it bakes fills the house and makes it feel like a special, comforting dinner.

What Makes this Baked Pasta Tuscan?

It draws inspiration from pasta e fagioli, a classic Tuscan combination of pasta and white beans in a tomato-based sauce. A splash of heavy cream here adds richness and a silky finish that makes the casserole indulgent yet familiar.

Recipe Ingredients

You can easily customize this recipe. Swap ground beef for ground turkey, use penne or ziti instead of rigatoni, or substitute store-bought sauce and a cup of cream if you prefer a shortcut.

• 1 lb ground beef
• 1 lb rigatoni, cooked (penne or ziti may be substituted)
• 2 cups shredded mozzarella
• 1 tbsp olive oil
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 (28-oz) can crushed tomatoes
• 1 tsp salt
• 1 tsp cracked black pepper
• 8 cups baby spinach, coarsely chopped (or 10 oz frozen, well drained)
• 1 (15-oz) can cannellini beans, rinsed and drained
• 1/2 cup shredded Parmesan
• Fresh chopped parsley for garnish

How to Make Tuscan Baked Rigatoni

This dish is straightforward—mix, bake, and enjoy. It’s ideal for a lazy weekend or an easy weeknight that still feels comforting and special.

• Preheat and prepare: Preheat the oven to 350°F. Grease a 9×13-inch baking dish. Cook the rigatoni according to package directions, drain and let cool slightly. Toss the cooked pasta with the shredded mozzarella in a large bowl and set aside.
• Cook the beef: In a skillet over medium-high heat, warm the olive oil and brown the ground beef, about 5 minutes. Drain any excess fat, then add the cooked beef to the pasta and mozzarella mixture.
• Make the sauce: In the same skillet, sauté the garlic for about 30 seconds. Add the heavy cream, crushed tomatoes, salt and black pepper. Simmer and stir until the sauce thickens slightly, about 5 minutes. Stir in the chopped spinach and cannellini beans and cook another 2 minutes until the spinach wilts.
• Assemble: Remove the skillet from heat. Pour the tomato-spinach-bean sauce into the pasta and beef mixture and toss gently to coat evenly. Transfer to the prepared baking dish and sprinkle the Parmesan over the top.
• Bake: Bake for about 30 minutes, or until the top is golden and the sauce is bubbly. Let the casserole rest 5–10 minutes, then garnish with fresh parsley and serve.

Tips for Success

• Undercook the pasta slightly: Cook the rigatoni just shy of al dente to avoid it becoming too soft after baking.
• Let it rest: Allow the casserole to sit 5–10 minutes after baking so it sets and is easier to serve.
• Vegetarian option: Skip the beef and add sautéed vegetables such as mushrooms, zucchini or diced potatoes. Pre-cook them so they’re tender after baking.

What Goes with Baked Rigatoni?

Pair this casserole with simple sides to round out the meal:

• Warm dinner rolls or crusty bread for sopping up sauce.
• A green vegetable such as a crisp salad, steamed broccoli, or roasted snap peas.
• A sweet finish: cookies or a light dessert if you want to keep the cozy theme going.

How to Store and Reheat Leftovers

• Refrigerate: Cover the casserole or store portions in airtight containers for up to 4 days.
• Reheat: Microwave single portions in short intervals, stirring between bursts, or reheat in a 350°F oven until heated through.

Can You Freeze Homemade Rigatoni?

Yes. Portion the cooled casserole into freezer-safe bags or containers, remove excess air, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

More Pasta Recipes To Try

Here are a few other pasta ideas to explore:

• Lasagna Stuffed Pasta Shells
• Italian Antipasto Pasta Salad
• One Pot Jambalaya Pasta

The post Tuscan-Style Baked Rigatoni with Sun-Dried Tomatoes and Sausage first appeared on Denzax.

Fun and Easy Monkey Bread

Monkey bread, also known as pull-apart bread, is a nostalgic favorite. It captivated me the first time I tried it in grade school, and it’s still a go-to for special mornings like back-to-school breakfasts. The recipe is straightforward: dough pieces rolled in cinnamon sugar are layered in a Bundt pan, drenched in a buttery brown-sugar mixture, and baked until deep golden.

This style of coffee cake traces back to older European recipes, and it’s easy to see why it’s so popular. The combination of soft dough, cinnamon, and caramelized butter creates an irresistible treat that’s great as a breakfast centerpiece or a shareable dessert.

What You’ll Need

The ingredient list is short and flexible. Use refrigerated biscuit dough for convenience, or swap in homemade or frozen bread dough if you prefer.

• Biscuit Dough: 3 cans of refrigerated biscuits (Pillsbury Grands or similar) to fill a standard Bundt pan.
• Cinnamon: 1 tablespoon ground cinnamon.
• Sugar: 1 cup granulated sugar for coating the dough pieces.
• Butter: 1 cup (two sticks) real butter for a rich, tender texture.
• Brown Sugar: 3/4 cup brown sugar to make the sticky, caramelized topping.

How to Make Monkey Bread with Biscuit Dough

This recipe is a fun, hands-on activity for kids and adults. Little helpers can cut the biscuits, roll the pieces in cinnamon sugar, and layer them in the pan.

1. Preheat and prepare: Heat the oven to 350°F. Generously spray or grease a Bundt pan (an angel food pan will also work). In a small bowl, combine the ground cinnamon and granulated sugar.
2. Form the dough pieces: Open the biscuit cans and separate the individual biscuits. Cut each biscuit into four pieces. Roll each piece in the cinnamon-sugar mixture and place the coated pieces into the prepared Bundt pan.
3. Make the caramel butter: In a medium saucepan, melt the butter and stir in the brown sugar. Whisk continuously until the sugar dissolves and the mixture is smooth.
4. Assemble and bake: Pour the butter and brown sugar mixture evenly over the biscuit pieces in the pan. Bake for about 40 minutes, or until the center reaches 190°F on an instant-read thermometer and the top is deeply golden.
5. Invert and serve: Allow the monkey bread to cool briefly. Place an oven-safe plate over the Bundt pan, and with oven mitts on both hands, carefully invert the pan and plate together. Lift the pan away to reveal the pull-apart bread. Serve warm.

Tips for Successful Monkey Bread

Before you bake, consider these tips and variations to make the recipe your own:

• Use other dough: Sandwich bread dough or premade frozen bread dough work well if you prefer a different texture.
• Flavor swaps: Add a splash of orange liqueur to the butter mixture or replace the cinnamon with pumpkin pie spice for a seasonal twist.
• Treat ideas: Drizzle melted chocolate over the finished monkey bread for a churro-inspired finish, or add chopped nuts between layers for crunch.
• Make muffins: Press several coated dough pieces into each cup of a standard muffin tin to create individual “monkey muffins.”

Serving Suggestions

Monkey bread is delightful on its own, but it also pairs well with other breakfast items:

• Apple butter: Warm monkey bread and apple butter are a classic flavor match.
• Bacon: Serve with crispy oven-baked bacon for a savory contrast.
• Iced coffee: A mocha or iced coffee complements the sweet, cinnamon flavors.

How to Store and Reheat Leftovers

• Store leftovers at room temperature in an airtight container or covered cake plate.
• Monkey bread will keep for up to two days at room temperature.
• To reheat, warm pieces on a baking sheet in a 350°F oven or toaster oven until heated through, or microwave briefly.

Can You Freeze Pull Apart Monkey Bread?

• Yes. Wrap cooled leftovers tightly in plastic wrap, place in freezer bags, and freeze for up to one month. Thaw in the refrigerator before reheating or serving.

5 from 4 votes

Monkey Bread

by Katerina | Easy Weeknight Recipes

Buttery, cinnamon-sugar coated monkey bread made with refrigerated biscuit dough. A quick, crowd-pleasing breakfast or snack.

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 12

Ingredients

• 3 cans (16.3 ounces per can) refrigerated biscuits (I used Pillsbury Grands)
• 1 tablespoon ground cinnamon
• 1 cup granulated sugar
• 1 cup butter
• ¾ cup brown sugar

Instructions

• Preheat the oven to 350°F.
• Generously spray or grease a Bundt pan. Set aside.
• Combine the ground cinnamon and granulated sugar in a small bowl and set aside.
• Open the biscuit cans and separate the biscuits. Cut each biscuit into 4 pieces. Roll each piece in the cinnamon-sugar mixture and place in the prepared Bundt pan.
• In a medium saucepan, melt the butter and stir in the brown sugar. Whisk until the sugar dissolves and the mixture is smooth.
• Pour the butter and brown sugar mixture evenly over the biscuit pieces in the Bundt pan.
• Bake for about 40 minutes, or until the center registers 190°F on an instant-read thermometer and the top is deeply golden.
• Let cool slightly, then invert the Bundt pan onto an oven-safe plate using oven mitts. Lift the pan to release the monkey bread.
• Serve warm and enjoy.

Nutrition

Calories: 668kcal
|
Carbohydrates: 86g
|
Protein: 7g
|
Fat: 34g

Nutritional info is an estimate and provided as a courtesy. Values may vary based on ingredients and tools used.

More Breakfast Bakes

• Baked Blueberry French Toast Casserole
• Pumpkin Swirl Bread
• Sheet Pan Pancakes

The post Pull-Apart Cinnamon Monkey Bread Recipe first appeared on Denzax.

Sweet, Moist, Irresistible Banana Pudding Cupcakes!

If you love classic banana pudding, these cupcakes deliver the same comforting flavor in a portable, elegant package. Moist, fluffy cake surrounds a homemade banana pudding center, and the finishing touches — whipped cream, banana slices, and crunchy vanilla wafers — create a lovely contrast of textures. Most components are made from scratch, including the cake, pudding, and whipped cream; vanilla wafers are used as a nostalgic crunchy garnish.

Why You’ll Like Banana Pudding Cupcakes

This recipe is easy to follow and produces a dessert that’s both familiar and special. Highlights include:

• Classic Flavor: The familiar banana pudding taste is preserved in cupcake form for a comforting dessert.
• Easy Portions: Individual cupcakes are simple to serve and share, no slicing or scooping required.
• Beautiful Presentation: Topped with whipped cream, banana slices, and vanilla wafers, they look great on any dessert table.
• Made Mostly from Scratch: Homemade cake and pudding are straightforward to prepare and deliver superior flavor.

Banana Pudding Cupcake Ingredients

Below is an overview of the components you’ll make for these cupcakes. The full ingredient amounts and step-by-step instructions are in the recipe card further down the page.

Cupcake Ingredients

• All-purpose flour
• Baking powder (use baking powder, not baking soda)
• Salt
• Unsalted butter, at room temperature
• Granulated sugar
• Large eggs, room temperature
• Vanilla, paste or pure extract
• Milk, whole milk yields the richest batter

Banana Pudding Ingredients

• Whole milk for a creamy pudding base
• Granulated sugar
• Cornstarch mixed with a little milk to thicken
• Egg yolks to enrich and thicken the pudding
• Vanilla
• Unsalted butter to finish the pudding
• Banana, chopped into small pieces

Toppings

• Heavy whipping cream for homemade whipped cream
• Vanilla to flavor the whipped cream
• Sliced bananas for garnish
• Vanilla wafers or shortbread cookies for crunch

How to Make Banana Pudding Cupcakes

This recipe has three main parts: bake the cupcakes, make the pudding, then assemble with whipped cream and toppings.

Bake the Cupcakes

• Preheat the oven to 350°F and line a 12-cup muffin pan with liners.
• Whisk the flour, baking powder, and salt in a bowl.
• Cream softened butter and sugar until light and airy, then beat in the eggs one at a time and add vanilla.
• Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined — do not overmix.
• Divide the batter among liners, filling each about two-thirds full, and bake 15–18 minutes or until a toothpick comes out clean. Cool completely.

Make the Banana Pudding

• Combine milk and sugar in a saucepan and heat over medium, stirring until it thickens and comes to a boil.
• Whisk cornstarch with a small amount of milk to make a slurry. Temper the beaten egg yolks by slowly whisking in some hot milk, then return the eggs to the saucepan and add the cornstarch slurry. Cook, stirring constantly, until the pudding thickens further.
• Remove from heat, stir in vanilla, let cool 10–15 minutes, then stir in butter and the chopped banana. Cool completely (press plastic wrap directly on the surface to prevent a skin forming, if desired).

Assemble and Finish

• Whip heavy cream and vanilla until soft peaks form.
• Core the center from each cooled cupcake with a corer or knife.
• Fill each cavity with cooled banana pudding, allowing it to overflow slightly. Spread remaining pudding across the tops to reach the edges.
• Pipe or spoon whipped cream on top, then garnish with banana slices and vanilla wafers. Serve immediately or chill until ready to serve.

What Is the Secret to Fluffy Cupcakes?

For these cupcakes, fluffiness comes from creaming room-temperature butter and sugar until light and airy and avoiding overmixing once the dry ingredients are added. These two steps create lift and a tender crumb.

What Makes Cupcakes Moist?

Moisture in cupcakes can come from ingredients like butter, eggs, milk, sour cream, or oil. This recipe uses butter, milk, and eggs to produce a cake that is moist enough to be enjoyable while remaining sturdy enough to hold the pudding filling.

Baker’s Notes

Follow these tips for best results:

• Bananas: Choose bananas that are ripe but not overly soft; a few brown specks are ideal.
• Mixing: Mix the batter only until ingredients are combined to prevent dense cupcakes.
• Pudding: Cover the pudding surface with plastic wrap while it cools to keep a skin from forming.
• Cooling: Cool cupcakes and pudding completely before assembly so the whipped cream holds its shape.

How to Store Banana Pudding Cupcakes

• Store assembled cupcakes in an airtight container in the refrigerator for up to three days. Serve chilled or allow them to come to room temperature before serving.
• To freeze, place cooled, unassembled cupcakes in a freezer-safe container for up to three months. Thaw in the refrigerator before filling and decorating.

Banana Pudding Cupcakes

by Katerina | Easy Weeknight Recipes

Delicious cupcakes filled with creamy banana pudding and topped with whipped cream, banana slices, and vanilla wafers.

Prep Time: 25 minutes

Cook Time: 30 minutes

Cooling Time: 40 minutes

Total Time: 1 hour 45 minutes

Servings: 12

Ingredients

Cupcakes

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• Pinch of salt
• ½ cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 3 large eggs, at room temperature
• 2 tablespoons pure vanilla extract
• 1 cup milk

Banana Pudding

• 2 cups + 2 tablespoons whole milk, divided
• ½ cup granulated sugar
• 3 tablespoons cornstarch
• 2 egg yolks, slightly beaten
• 1 teaspoon pure vanilla extract
• 3 tablespoons unsalted butter
• 1 banana, chopped

Toppings

• 1 cup heavy whipping cream
• 1 teaspoon pure vanilla extract
• Sliced bananas
• Vanilla wafers

Instructions

Cupcakes

1. Preheat oven to 350°F. Line a 12-count muffin pan with liners.
2. Whisk flour, baking powder, and salt together; set aside.
3. Cream butter and sugar until light and fluffy, then add eggs one at a time and stir in vanilla.
4. Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with the dry. Mix until just combined.
5. Fill liners two-thirds full and bake 15–18 minutes or until a toothpick comes out clean. Cool completely.

Banana Pudding

1. Combine 2 cups milk and sugar in a saucepan and heat over medium until it thickens and boils, stirring constantly.
2. Whisk cornstarch with 2 tablespoons milk and set aside. Whisk egg yolks in a bowl and temper with some hot milk, then return to the saucepan.
3. Add the cornstarch mixture and cook until thick. Remove from heat, stir in vanilla, cool 10–15 minutes, then stir in butter and chopped banana. Cool completely.

Assembly

1. Whip heavy cream and vanilla to soft peaks.
2. Core the centers of cooled cupcakes and fill with cooled banana pudding, allowing a slight overflow.
3. Spread remaining pudding across the tops, pipe or spoon whipped cream, and garnish with banana slices and vanilla wafers. Serve.

Notes

• Use bananas that are ripe but not overripe for the best texture and flavor.
• Mix the batter only until ingredients are combined to avoid dense cupcakes.
• Press plastic wrap onto the surface of the pudding while it cools to prevent a skin from forming.
• Cool cupcakes and pudding thoroughly before assembling so the whipped cream stays stable.

Nutrition

Serving: 1 cupcake | Calories: 419 kcal | Carbohydrates: 49 g | Protein: 7 g | Fat: 22 g

Nutritional info is an estimate and provided as a courtesy. Values may vary according to the ingredients and tools used.

More Easy Desserts

• Strawberry Cupcakes
• Cream Cheese Brownies
• Lemon Bundt Cake

The post Banana Pudding Cupcakes with Vanilla Wafer Crumble first appeared on Denzax.