Soup’s On!!!

This soup is so creamy and silky it tastes like it’s full of cream. But it doesn’t have a drop of dairy, except for a little butter, and olive oil can be substituted for the butter to make it vegan. It’s also double-duty: it uses up any late-season zucchini or squash that may still be plaguing you.
If you are using very mature zucchini, its peel may give this a slightly bitter aftertaste, which we enjoy, but others may not. Peel the zucchini for a sweeter (and paler) soup.

Zucchini Garlic Soup

4 tablespoons unsalted butter
1 white onion, sliced
8 to 9 large cloves garlic, sliced thinly
4 medium zucchini, about 1 1/2 pounds
4 cups chicken or vegetable broth
1/2 teaspoon powdered ginger
Salt and pepper

Melt the butter in a heavy 4-quart pot over medium heat. When it foams, add the sliced garlic and onions and cook on medium-low heat for about 10 minutes, or until the onion is soft and translucent. Keep the heat low enough that the garlic doesn’t brown; you want everything to sweat.
When the onions are soft, add the zucchini and cook until soft. Add the broth and bring to a simmer. Simmer at a low heat for about 45 minutes.
Let cool slightly, then blend with an immersion blender until creamy, or transfer to a standing blender to puree. Be very careful if you use the latter; only fill the blender half full with each batch, and hold the lid down tightly with a towel.
Taste and season with ginger, salt and pepper. Like most soups, this is significantly better after a night in the refrigerator to let the flavors meld.

MEDITERRANEAN EGGPLANT SOUP

This creamy Mediterranean Eggplant Soup is for all you vegan soup lovers. With the amazing taste of tahini and garlic, this is the most delicious soup I’ve made with just 6 ingredients and in 2 easy steps.

1/2 cup hummus, your favorite plain hummus, or try my recipe
3 1/2 cups vegetable broth
6 tbs tahini,
7 cloves garlic, peeled and chopped
2 medium eggplants, cut into chunks
juice of one lemon
salt, pepper to taste

Start with heating a large pot over medium heat. You have two option to chose from how to fry the eggplant and garlic. Either heat a bit of olive oil or use a bit of vegetable broth for oil free cooking. Whatever you go for, this is done in about 5 minutes.
Next and last step: add all the other ingredients, except the lemon juice, and cook all together for 15 minutes until eggplants are done. Now add the lemon juice for a nice citrus flavor boost which compliments so well the hummus and tahini. Divide in bowls and enjoy.

Creamy Italian Tomato Soup

1 tablespoon olive oil
5 tomatoes
2 garlic cloves
5 sprigs fresh thyme
1/2 cup white wine
1 cup heavy cream
2 cups tomatoes, chopped
1/4 teaspoon salt

Heat olive oil in a pan over medium heat. Chop 5 tomatoes and garlic and add to the pan. Cook covered for about 10 minutes until tomatoes soften.
Add white wine and chopped thyme. Bring to boil and cook uncovered for 5 more minutes until half of liquid evaporates. Remove from heat, let it cool for a bit.
Then transfer to blender and puree the tomato mixture. Transfer the puree back to the pan, reheat to medium heat and add heavy cream. Stir until well incorporated. Stir in chopped tomatoes and allow them to come to the temperature of the soup, before serving.

Sheet Pan Cookie Cake

This classic chocolate chip cookie cake is a total party game changer in sheet pan form!
Raise your hand if you do a little happy dance anytime a cookie cake appears at a shindig.

Just me? Man I love them!

The original cookie cake recipe on this blog is our personal go-to for pretty much every holiday ever but at 9 inches, it’s not quite enough to feed a hungry mob. When a sweet reader asked for tips on making it in sheet pan for a birthday party I jumped at the opportunity to create the most epic sheet pan cookie cake!
Holy COW it was glorious!
I tripled the recipe to fit a 11.38 x 16.5 (or 11 x 17 if we’re rounding) rimmed baking sheet (this one’s my favorites) and whipped up the most decadent chocolate peanut butter frosting to ice the cake. Add a little rainbow sprinkle action for good measure and we’re ready to party!
One baking sheet yields about 4 dozen squares (40-50) and may be sliced smaller or larger to yield more or less serving as desired. Snag a teeny slice to satisfy your sweet tooth, or face plant into a square the size of your face — I won’t tell!

Mainly because you KNOW I’m eating a face-sized serving myself! Shhhh!

4 and 1/2 sticks of unsalted butter, softened (2 + 1/4 cups butter)
2 and 1/4 cups light brown sugar
3/4 cup granulated sugar
3 large eggs, room temperature
6 tsp pure vanilla extract
6 cups unbleached all-purpose flour
6 tsp cornstarch
3 tsp baking soda
1 and 1/2 tsp salt
2 and 1/4 cups dark chocolate chips or bittersweet chocolate chips

CHOCOLATE PEANUT BUTTER FROSTING

8 TBSP (1 stick) butter, softened
2 cups confectioner’s sugar (powdered sugar)
1/3 cup cocoa powder
1 and 1/2 tsp pure vanilla extract
2 TBSP half and half (milk works too) + extra if needed
1/2-3/4 cup peanut butter, to taste

NOTE: The chocolate PB frosting recipe makes enough for a border around the cookie cake with some left over for writing/decorating on the cake as you please.
Sprinkles optional but encouraged!

Preheat oven to 350 degrees.
Line your sheet pan with parchment paper and set aside.
In the large bowl of a stand mixer, cream together softened butter and sugar. Start at the lowest speed and increase as needed.
Add in the egg and vanilla and continue to beat with the mixer to incorporate.
In a separate bowl, combine flour, cornstarch, baking soda, and salt. Mix well.
Add flour mixture to the larger bowl slowly while you continue to beat on low.
Once your dough is mixed, fold in chocolate chips.
Press your dough (on the parchment paper lined baking pan) into an even layer and bake on the center rack for 14-16 minutes, rotating the pan 180 degrees at the halfway mark for even browning/cooking.
Once your cookie cake has finished baking, flip your oven to broil on HIGH and watch it like a hawk. After about a minute the top will brown to golden perfection, still leaving that soft slightly cookie dough-esque center intact. For me this takes a minute or so.
Place sheet pan on a wire cooling rack and allow to cool.
Once your cake has cooled, use a piping bag and decorator nozzle or a trusty Ziploc with the corner cut off to fancify your cake.
To make the frosting: add softened butter to a mixing bowl and whip until creamy. Add powdered sugar and cocoa powder and beat until creamy. Slowly add in half and half and vanilla while you continue to be a the frosting. Lastly, whip in the peanut butter, to taste. If desired, you may adjust any ingredients to your liking to control the texture/sweetness/etc… This ratio is my favorite!
Notes
No stand mixer? No problem! Feel free to use an electric hand mixer and a very large bowl or put those arm muscles to work and hand mix the dough.
Want to make the dough in advance and bake another day? This recipe is perfect for that! Pop your dough in a covered bowl in the fridge and take out 20-30 minutes before you’re ready to bake. Dough can be chilled up to 3 days if needed.
If you get a chance to try this sheet pan cookie cake recipe let me know!

Unique Cookies, But Very Delicious!

I don’t know anyone that doesn’t love a good cookie: three bites of flavor-packed goodness. Cookies are fun to make and perfect for parties, gifts, school lunches and snacks. Hot out of the oven or the next day, it’s always the perfect time for cookies!
My mouth-watering collection of 7 Deliciously Unique Cookie Recipes will satisfy your craving and sweet tooth! These are cookies that both children and adults love. You’re sure to find a new favorite.
This Soft Batch Cream Cheese Chocolate Cookie Recipe is thick, soft and moist. The cream cheese helps them stay moist and tender, but you can’t actually taste the cream cheese in the cookie. They’re pillowy soft with chocolate in every bite! They are not for the faint of sweet tooth!
This Soft Batch Cream Cheese Chocolate Cookie Recipe are thick, soft and moist. The cream cheese helps them stay moist and tender, but you can’t actually taste cream cheese in the cookie. They’re pillowy soft with chocolate in every bite! They are not for the faint of sweet tooth!
I was pleased with the way this Soft Batch Cream Cheese Chocolate Cookie Recipe turned out after replacing cream cheese with butter in this recipe.. They’re softer than cookies made with all butter and I love soft batch cookies! I’ve been studying up on the chemistry behind cookie baking. I know, just call me a geek now. I wanted to make these cookies ‘fun’, I replaced chocolate chips with M&M candies. I tried to tell Wanda there is nothing ‘regular’ about chocolate chip cookies. But, she insisted I fancy them up!
I like to scoop the cookies out on waxed paper and freeze. Once frozen you can store them in an airtight container in the freezer for couple of months (if they last that long).
This Soft Batch Cream Cheese Chocolate Cookie Recipe are thick, soft and moist. The cream cheese helps them stay moist and tender, but you can’t actually taste cream cheese in the cookie. They’re pillowy soft with chocolate in every bite! Allow time to chill dough when making these cookies.

1/2 c (1 stick) butter, at room temperature
1/4 cup cream cheese, at room temperature (I only use the block kind not the kind in a tub.)
3/4 cup light brown sugar, packed
1/4 cup granulated white sugar
2 tsp vanilla extract
1 egg
2 and 1/4 cup all-purpose flour
1 tsp baking soda
2 tsp cornstarch
1/4 tsp salt
2 and 1/4 cups M&M candies (You can substitute chocolate chips for the M&Ms)

In the bowl of a stand mixer, cream butter and cream cheese together until smooth and there are no lumps.
Add sugars and beat until light and fluffy.
Add egg and vanilla and beat on medium speed until well combined stopping to scrap sides occasionally.
In another bowl, combine flour, cornstarch, baking soda and salt.
Add dry ingredients slowly into mixer and cream until combined.
Stir in M&Ms or Chocolate Chips by hand until they are evenly distributed.
Place in refrigerator at least 30 minutes. If you don’t refrigerate them, you won’t have a thick cookie, chewy cookie.
Scoop chilled dough onto a cookie sheet using a ice cream or cookie scoop.
Bake in a 350 oven 8 to 10 minutes so soft cookies. Cookies will set more as they cool. Cool 2 minutes on cookie sheet before transfering to a wire rack.
If you want more crisp cookies bake 2 to 3 minutes longer.
Chef’s Notes;
The amount of cookies you get will be determined by how large you make each one. My cookies used approximately 2 tablespoons of dough per cookies and yielded 36 to 40 cookies.

Meet your new favorite cookie, Chocolate Chip Potato Chip Cookies!! This cookie is chewy and crispy. It’s salty and chocolaty. They are pretty much perfection!
I know you think all I make are snacks and desserts. It’s true I do love a good gooey dessert and sometimes I make a dessert that I’m just simply craving. Most of the time though, when I make desserts I’m making them for a party or function or event that someone has asked me to make.
Today I made a sweet and salty cookie. For a long time I didn’t understand the salty and sweet phenomenon. Now, I totally get it. Salty and sweet are the perfect yin and yang.
I’m not a chip eater, but I imagine this would be the perfect way to use those last crunched up chips in the bottom of the bag. Unless, you like eating those last bits with a spoon. I can’t imagine how else you could eat them.
I haven’t shared a chocolate chip cookie recipe with you, but every body and their Momma has a chocolate chip cookie recipe. I wanted something different. You deserve it. Speaking of chocolate chip cookies, did you know that Americans eat 7 billion Chocolate chip cookies each year? That, my friend, is a lot of cookies. There’s probably 1 million different chocolate chip cookie recipes out there! And, now there is one more.
Use a silicon mat. I use a Silpat brand. Besides being easier to cleanup, using a silicone baking mat allows the cookie to ‘grab’ onto something as it cooks. This aids in making a thicker, softer cookie which I like.
Use a quick-release scoop to get all your cookies the same size. Not only will they look more professional, they’ll cook more evenly.
Cool your cookie sheet between cooking each batch. A hot sheet makes the dough begin to melt before getting into the oven, which makes them bake unevenly. They’ll tend to have thin crisp edges and thick, under-cooked centers.
Freeze batter and cook later.

1/2 cup butter
1/4 cup granulated sugar
3/4 cup brown sugar, packed
1 large egg
1/2 tablespoon (yes tablespoon) vanilla extract
1 1/4 cup all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup chocolate chips (I used Ghirardelli 60% Cacao Bittersweet Chocolate chips in this recipe)
1 cup crushed ruffled potato chips (coarse crush, not fine crush)

Cream butter with sugars until fluffy.
Add egg and beat well.
Add vanilla and combine.
Combine flour, baking soda, baking powder and salt. Add to mixing bowl and mix until combined.
By hand add the chocolate chips and the potato chips. Fold in until evenly distributed.
Use a quick release scoop to scoop balls of dough onto a cookie sheet (Make sure it’s a cookie sheet that will fit into your refrigerator.)
Chill a minimum of 30 minutes.
When you’re ready to bake, preheat oven to 350.
Bake for 9 minutes. Remove from oven and cool on cookie sheet for 5 minutes before transfering to a wire rack to cool completely.

You guys, I had a total breakthrough.
Maple Glazed Apple Crisp Cookies: the perfect combination of flavors and textures, in an easy cake mix cookie! Perfect for holiday baking!
So I was telling Wanda how I had not much to do on a particular Saturday, besides a few things on the blog and maybe bake some buns. So she says to me, “you should make cookies.”
Now normally, I’d be all like, “make your own cookies!”
Except she was right. I did want to make cookies.
So I was thinking about what kind of cookies to make… maybe something new and exciting to try for the blog? Or an old favorite and skip the photographing, writing, editing, etc., etc..
So I thought maybe I should try taking my cake mix cookie recipe from my Grandma’s oreo cookies (that also inspired these cookies), and turn them into an easy cinnamon roll cookie.
And then I started thinking about other holiday flavors and Christmas baking. And I started thinking about streusel, because that’s totally a normal direction for my brain to go on a Saturday morning.
And it came to me: Apple Crisp Cookies.
I could start with my Grandma’s cake mix cookie recipe as a base, add chunks of apple, and a brown sugar oat streusel on top. And it would be amazing.
I was a little nervous though, that something wouldn’t work and they would bake too flat or the apples would be crunchy, and on and on.
Except they were perfect.
I mean, they are totally, insanely delicious.
You don’t even need the maple glaze…. but if you’re feeling like you need a little extra indulgence? Do it. Maple + apples + streusel + cookies rocks my world.

COOKIES:
2 boxes vanilla cake mix about 16.5 ounces each
4 eggs
1/4 cup oil
1 medium apple diced very finely

STREUSEL:
1/4 cup butter cold
1/4 cup brown sugar
1/4 cup granulated sugar
1/2 tsp cinnamon
1/4 cup flour
1/3 cup large oats

GLAZE:
1 tbsp icing sugar
1 tsp maple syrup

For the cookies:
Combine all ingredients until well mixed. Set in the refrigerator for 15-30 minutes while you make your streusel.
Preheat oven to 350 and make your streusel.
Combine all streusel ingredients until crumbly — if you squeeze some between your fingers, it should be moist enough to hold together.
Using a 1″ cookie scoop or spoon, drop cookie dough about 11/2 to 2″ apart on a baking sheet (I do 12 to a sheet). Using your fingers, press some of the streusel into the top of the cookie.
Bake for 9-10 minutes, until just slightly golden at the edges and slightly puffed and dry in the center. They will sink down a bit as they cool, as long as they aren’t overbaked.
Combine glaze ingredients if desired — the 1tbsp to 1 tsp ratio will do about 3-4 cookies. I’ve given you a small enough ratio to work with so that you can double, triple or quadruple as desired if you wish! Drizzle over cooled cookies and let set (or stuff in your face immediately).

Can you guess why it is called Chili Chocolate? Hint, I used a chocolate bar infused with cayenne pepper… these aren’t too hot and provide a nice flavor!
Even though Wanda’s birthday is over I wanted to make something special for the occasion – when I asked she said her favorites were cheesecake or chocolate chip cookies. I decided to go with cookies because it is summer and these are easy to take anywhere.
Can you tell what’s in them? This cookie has it all – oatmeal, mega chocolate semi-sweet chunks, toasted pecans and a special ingredient that kicks it up a notch – a Lindt’s dark chili chocolate bar substituted for some of the semi-sweet chunks. It’s awesome – adding just a hint of spice – it’s a great combination of flavors and a nice chewy texture.

1 cup butter softened
1 ¼ cup firmly packed brown sugar
1/2 cup sugar
2 large eggs
1 ½ tsp vanilla
2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 cups oats
8 oz mega chocolate chips
3.5 ounce Lindt Chili Chocolate bar chopped
1 cup toasted chopped pecans

Preheat oven to 350
In a mixing bowl beat the butter and sugars until smooth and creamy then add both eggs and the vanilla and continue mixing until well combined
In a separate bowl combine the flour, baking powder, baking soda, salt and oats. Mix well then add to other mixture.
Stir in by hand the chocolate and pecans – mix well
Line a baking sheet with parchment paper. Drop 2 T of dough 2” apart on sheet.
Bake for 9 minutes, remove from oven then cool on pan for 2 minutes. Transfer cookies onto a wire rack to finish cooling.

These Baklava Cookies have the great taste of Baklava in cookie form. The center is delicious enough to eat alone! Perfectly sweet and chewy.
Have you ever even seen how they make Baklava? I’m pretty sure it takes eleventy-nine days. All the flaky layers filled with the baklava filling. Have you ever counted the layers? I’m pretty sure there are no less than 43 layers. Guys. These cookies are awesome. I mean come on. Look at the centers! You really could just grab a spoon and eat the filling alone. Or bake some pie crust strips and dip them in it.

¼ cup butter
½ cup powdered sugar
3 Tbsp. honey
¾ cup walnuts, finely chopped
¼ tsp. cinnamon
18 oz. package refrigerated sugar cookie dough

In a small saucepan, over low heat, melt butter; stir in the powdered sugar and honey. Bring to a boil and remove from heat.
Stir in walnuts and cinnamon.
Let it cool for 30 minutes.
Meanwhile, divide cookie dough into 24 pieces and roll each into a ball. Place 2 inches apart on a cookie sheet that’s been greased or lined with parchment paper or silicone baking mat.
Bake at 350 for 9 minutes.
Remove cookies and place a small dollup of nut mixture in the center of each cookie.
Bake another 2-3 minutes until done.
Transfer to wire rack to cool.

Chocolate Cookies with AVOCADO?! Yup. Amazing, moist, chocolatey, rich Double Chocolate Avocado Cookies! Prepare to fall in love.
Cookies. Let’s talk avocado. Cookies and avocado? Weird.
But a good weird. It’s one of those things that you’re like “who came up with this?” and then you make them and realize that it’s genius and you should have been doing it all along!
You can’t taste the avocado at all.
They’re moist, rich, chocolatey and overall a bit healthier than the average chocolate cookie. It makes you wonder what other crazy combos have you missed out on? Maybe tomato cookies?

1 cup white whole wheat flour
1⅓ cup all-purpose flour
½ cup unsweetened cocoa powder
1 tsp. baking soda
½ tsp. salt
¼ cup brown sugar
¼ cup + 2 Tbsp. Truvia (or ¾ cup granulated sugar)
⅓ cup coconut oil, melted
½ cup avocado, mashed or pureed in the food processor
3 egg whites
2 tsp. vanilla extract
½ cup dark chocolate chips

In a medium bowl, combine the flours, cocoa, baking soda, and salt.
In a standing mixer bowl, blend the brown sugar and Truvia. Slowly beat in the coconut oil. Add in the mashed or blended avocado, egg whites, and vanilla. Blend on low speed until smooth.
Add the flour mixture and chocolate chips and blend on low speed until the dough is just combined. Dough will be crumbly. Refrigerate for about 1 hour.
Preheat oven to 300. Spray a cookie sheet with cooking spray. Roll the dough into small balls and place on cookie sheet. Flatten slightly and bake for 17-19 minutes (do not over bake!) Transfer the cookies to wire racks to cool. Enjoy!

Chocolate chip cookies are my all time favorite dessert. I’m constantly looking for ways to reinvent then.
I’ve never tried adding a salty sweet twist to my cookies, but why not just jump right in with bacon! Does bacon really make everything better?
These cookies seem to confirm that. They’re easy to whip up-no mixer required! It’s a great way to use up the other half of that pack of bacon you opened for breakfast.

1 and ½ Sticks Butter, Softened
¾ Cup Light Brown Sugar
½ Cup White Sugar
2 Eggs
1 Teaspoon Vanilla Extract
¼ Teaspoon Salt
2 and ¼ Cups All-Purpose Flour
1 Teaspoon Baking Soda
2 Teaspoons Cornstarch
7 Slices Bacon, Cooked Crisp and Roughly Chopped
2 Cups Chocolate Chips

Preheat oven to 350.
Cream butter and sugars until light and fluffy.
Stir in eggs, vanilla, salt, baking soda, and cornstarch.
Gradually stir in flour a little at a time, stirring until just combined.
Fold in bacon and chocolate chips.
Place cookie dough onto un-greased baking sheet using a rounded tablespoon. Bake for 8-10 minutes.
Cool for 3 minutes on pan, then remove to a wire rack to cool completely.
Store in the refrigerator.

Pumpkin Pie Dip With Pie Crust Chips

Omg y’all I am still on my pumpkin kick! I’ve been this pumpkin crazy before so I’m not sure why my taste buds are going gah-gah again this year. Ok enough about that, let’s get on to this pumpkin pie dip with cinnamon sugar pie crust bites!!!

Seven words for ya my dears. Take This To Your Next Fall Party. (I totally had to count those words) This pumpkin pie dip just screams autumn and paired with buttery, flaky homemade pie crust bites, honey hush! It’s like eating a little piece of pumpkin pie. I must admit though, I think I like this dip and pie crust bites better than actual pumpkin pie.
What I love about this pumpkin pie dip is that it’s not too sweet like some of the others I’ve tried. I can keep going back for more (which probably isn’t a good thing if you’ve made this for just yourself). If you’ve ever had a pumpkin cheesecake before this dip taste very similar. It’s creamy, silky and full of pumpkin-cinnamon goodness.
If you’re making this for a party you may want to double the pie crust bites. No, I take that back, you DO want to double the pie crust bites and probably even the dip as well. Once people taste this dip they usually take HUGE scoops of it. I can’t blame them though.

PUMPKIN PIE DIP
8 oz cream cheese, softened
1 cup powdered sugar (can use more)
1 cup pumpkin pie filling
1 teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon nutmeg
⅛ teaspoon ginger

PIE CRUST BITES
1¼ cup all-purpose flour
1 tablespoon sugar
½ teaspoon salt
¼ teaspoon pumpkin pie spice (optional)
4 tablespoons butter
¼ cup butter-flavored shortening
2-4 tablespoons cold water
2 tablespoon butter, melted
1 tablespoon sugar
½ teaspoon cinnamon

Cream together cream cheese and powdered sugar until smooth and creamy.
Stir in cinnamon, allspice, nutmeg, and ginger.
Taste the dip and adjust the seasonings if needed (remember though flavors will increase as it sets so don’t over season)
Pour dip in serving dish and refrigerate for 3 hours or until set.
Preheat oven to 350
In a large bowl, whisk together flour, sugar, salt, and pumpkin pie spice.
Cut in the butter and shortening until mixture resembles large bread crumbs.
Add in cold water a little at a time until dough is moistened.
Flatten dough into a disk & cover with plastic wrap.
Refrigerate for 30 minutes or until dough is cold.
Sprinkle flour on a flat surface.
Place chilled dough on surface.
If dough is too cold warm it up slightly by kneading with your hands.
Pat dough out until it is about ⅛ inch thick.
Mix cinnamon and sugar together.
Brush dough with melted butter and sprinkle generously with cinnamon sugar mixture.
Use a pizza cutter or cookie cutters to cut out desired shapes.
Place cut dough on a baking sheet lined with parchment paper.
Bake for 12-15 minutes or until the bottoms are very lightly browned.
Let pie crust bites remain in pan until they are cooled. Crusts will crisp up more as they cool off.
Serve with pumpkin pie dip and enjoy!
NOTES
When set, dip will be creamy (like a thick pudding)
Roll dough out to ⅛th of an inch thick.
The pumpkin pie dip tastes great the first day and even better then next! Make the day before for parties.
You can also serve this dip with green apples, graham crackers, etc.

Hoagie Rolls

For a very long time, I wanted to start a Burger and Dawgs Shoppe.
Well…I still do…but, as usual, I have changed my mind. A little. Again.
My new hope and dream is to start a diner.
A retro 50’s style diner. But with a modern American twist.

I have always thought about how cool it would be to serve diner-style food but in my own way.
I’ll make pretty much everything from scratch every day, including the breads and pasta, and use all my own recipes.

On that note, I realized I’d need to have a good hoagie roll recipe for the diner. You know — for my French Dips, Meatball Subs and Philly Cheese steaks.
Check! This hoagie roll recipe is super tasty. The rolls come out chewy, yet soft, and with just the right flavor.
For now, I’m happy I can cook roast beef and these hoagie rolls so I can make some tasty French Dips!

If you give this recipe a try, let me know what you think by leaving a comment and rating it. Enjoy!

1 1/2 tsp active dry yeast about 1/4 oz
1 1/2 cups warm water divided
2 tsp sugar divided
2 tbsp olive or vegetable oil
2 tsp kosher salt
2 cups bread flour
2 cups all-purpose flour

In a small mixing bowl, add yeast to 1/4 cup water. Sprinkle 1 tsp. sugar over the mixture and let sit for 5 minutes, or until frothy/foamy. Add remaining 1 1/4 cups water and 1 tsp. sugar. Add oil and stir to combine.
Combine salt and flours in a medium mixing bowl. Using a stand mixer, or by hand, add the wet mixture to the dry mixture. Beat until smooth on medium speed. If dough is too wet, add a little more dough to make the dough soft.
On a lightly floured surface (or in the mixer bowl with bread hook), knead dough until smooth and elastic, about 5-6 minutes.
Lightly grease a large bowl with a bit of oil and place dough into bowl, turning once to coat. Cover with dish towel and let rise for 45 minutes, or until doubled in size.
Line a baking sheet with parchment paper and set oven to 400 degrees.
Punch down dough and, on a lightly floured surface, divide into 8 balls. Shape each ball into a long oval, roughly the size of the hoagie roll you wish to make. Arrange long ovals on parchment paper about 2 inches apart. Slice a 1/4-inch deep slit across the top of each piece. Cover again and let rise an additional 25 minutes.
Bake for 10-15 minutes, or until golden brown. Remove from oven and let cool on wire rack.

Cottage Cheese Alfredo

This cottage cheese alfredo is a lower fat, lower calorie version of the rich and creamy pasta favorite! One of the best cottage cheese recipes, it’s an easy dinner to make, and the best part? You’d never even know it’s healthy.
Show of hands: who hates alfredo?
You.. there, in the back. GET OUT. You are but a robot amongst us, sent to destroy the empire.
The alfredo empire of deliciousness, that is. Uh.. I digress. Another show of hands: who loves the fat and calories in a bowl of creamy, rich fettuccine alfredo?
You.. there, in the back. GET OUT. I hate you for your metabolism.
Alfredo has always been one of my favorite pasta sauces, but I tend to reserve it for a special occasion treat, due to the high amounts butter, cream, and cheese. And then… I found this. We typically associate cottage cheese with gummy bites at an assisted-living center or our big baby Colie, whom we were instructed by the vet to feed cottage cheese mixed into her dry food so she’d put on some pounds. But think again, people! Blended with some other ingredients, it transforms into a luxurious, creamy sauce, at a fraction of the guilt and hippyness.
Why This Cottage Cheese Alfredo Recipe Is So. Dang. Good.
It’s wonderfully rich and creamy, thanks to the cottage cheese, but lower in fat and calories. Also thanks to the cottage cheese!
This cottage cheese recipe comes together really, really quickly, and you could make it almost entirely during the time your pasta is boiling.
You can add all sorts of different spices or seasonings to this cottage cheese alfredo. It’s super versatile.
But be warned. You might have to fend off dozens of requests a day for this stuff. I’m not lying.
The first time I made this, Wanda ate her plate subsequently clean the plate in total silence.
“She loves it,” I told myself. “It’s still so much better for us, and I think it’s pretty damn delicious.”
An hour later.
“That was the best thing I’ve ever had,” She spouts, unprovoked. “Can we have it again tomorrow?”
No. No, we can’t. But “tomorrow”, she repeated the question. I repeated the answer. I need variety, dammit! No matter how good something is. The day after “tomorrow”, she repeated the question, and I, the answer. And so on, until I caved and whipped it up the next week. And then the week after that as a sorry-I’m-going-to-St.-Louis-without-you-and-leaving-you-to-fend-for-yourself dish. I’m not exaggerating in claims of how insanely good this stuff is.
So… if that doesn’t tell you something about this cottage cheese alfredo, I don’t know what would.
Instead of basil and oregano, sprinkle in a bit of Cajun seasoning and serve with blackened chicken, tomatoes, and green onions for a Creole pasta.
Use cultured cottage cheese to make this cottage cheese recipe even healthier.
Try arrowroot powder instead of cornstarch if you have to or want to avoid corn.
Tips for Making This Cottage Cheese Recipe
Make sure you blend the cottage cheese alfredo mixture until it’s very smooth.
This cottage cheese recipe is best with about half a pound of pasta. If you don’t mind a less saucy pasta, upping your pasta poundage is fine!
Simmer your sauce just until it’s thickened – you don’t want to reduce it too much!

Cottage Cheese Alfredo

1 cup heavy cream
1/2 cup cottage cheese (low-fat cottage cheese to make this recipe low-fat)
1 tablespoon cornstarch
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon garlic powder or more to taste
1/2 cup grated Parmesan cheese or Romano cheese
dried basil to taste
dried oregano to taste
fresh chopped parsley for garnish, optional

Put all ingredients, except basil, into food processor or blender and blend until smooth.
Pour mixture in small saucepan and add basil and oregano. Cook over medium-low heat until heated through and smooth. Add more basil, oregano, salt, or pepper (or other seasonings), to taste.
Let cook on low heat for about 5 minutes, stirring occasionally. Add cooked pasta right before serving and let soak in for a couple minutes. Top with meat or veggies as desired; garnish with fresh chopped parsley, optional. Serve immediately.