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These garlic Parmesan smashed potatoes have crispy golden edges, soft centers, and a buttery Parmesan topping. They’re an easy side dish for dinner, Thanksgiving, or Christmas—and even better with your favorite dip!

►Full written recipe: https://thecookingfoodie.com/recipe/parmesan-smashed-potatoes/

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Ingredients
12-15 Baby potatoes (about 1½ pounds/680g), see notes
Salt divided
Water for boiling
2 tablespoons Olive oil
½ teaspoon Black pepper or to taste
3 tablespoons (45 g) Butter softened
⅓ cup (30 g) Parmesan finely grated
2-4 cloves Garlic minced (optional)
Parsley chopped *for serving (optional)

Instructions:
1. Boil the potatoes: Place the potatoes in a large pot and cover with cold water by about 1 inch. Season generously with salt. Bring to a boil, then reduce the heat and cook for 15–20 minutes, or until the potatoes are fork-tender. Drain well and let them steam-dry for 5 minutes.
2. Preheat the oven: Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
3. Coat with oil: Place the drained, slightly cooled potatoes in a large bowl. Add the olive oil, a pinch of salt, and black pepper. Gently toss until evenly coated. Transfer to the prepared baking sheet, leaving some space between each potato.
4. Smash: Using the bottom of a glass, measuring cup, or potato masher, gently smash each potato to about ½-inch (1.5cm) thick.
5. First bake: Bake for 15-20 minutes, or until the potatoes are starting to turn golden and crisp around the edges.
6. Make the garlic Parmesan butter: Meanwhile, combine the softened butter, finely grated Parmesan, and minced garlic in a small bowl.
7. Add the garlic Parmesan butter: Remove the potatoes from the oven and spread some of the garlic Parmesan butter over each potato.
8. Finish baking: Return to the oven and bake for another 10–15 minutes, until the potatoes are deeply golden and crispy and the Parmesan is nicely browned.
9. Serve: Sprinkle with chopped parsley and additional Parmesan, if desired. Serve immediately while hot and crispy.

I'll Never Make Roasted Potatoes Any Other Way

Creamy banana bread overnight oats with ripe banana, cinnamon, vanilla, and crunchy walnuts. Prep them in just 5 minutes for an easy breakfast with about 18g protein and 11g fiber. Add golden skillet-browned banana on top for an extra-special finish!

►Full written recipe: https://thecookingfoodie.com/recipe/banana-bread-overnight-oats/

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Ingredients
½ medium (60 g) Banana
½ teaspoon Cinnamon
½ cup (45 g) Rolled oats see notes
1 tablespoon (12 g) Chia seeds
Pinch Salt
½ cup (120 ml) Milk any kind *see notes
¼ cup (70 g) Yogurt *see notes
1 teaspoon Vanilla extract
4-5 Walnuts chopped

Instructions
1. Mash the banana: Add the banana to a jar or container and mash well with a fork until mostly smooth.
2. Make the overnight oats: Add the cinnamon, rolled oats, chia seeds, salt, milk, yogurt, and vanilla extract. Stir well until everything is evenly combined.
3. Add the walnuts: Stir in the chopped walnuts, reserving a few for topping if desired.
4. Chill: Cover and refrigerate for at least 4 hours, preferably overnight, until the oats are soft and creamy.
5. Optional topping: before serving, slice a little extra banana and cook the slices in a lightly greased skillet over medium heat for about 30-60 seconds per side, until golden and lightly caramelized. Spoon over the overnight oats and finish with chopped walnuts.
6. Serve: Stir before serving. If the oats are too thick, add a splash of milk or yogurt. Top with extra banana slices and chopped walnuts, if desired.

Banana Bread Overnight Oats: High Protein, Healthy & Tastes Like Dessert!

If you love carrot cake, you have to try these carrot cake overnight oats! They're creamy, delicious, packed with protein and fiber, and taste just like carrot cake. The best part? They take just 5 minutes to prepare, and breakfast is ready when you wake up!

►Full written recipe: https://thecookingfoodie.com/recipe/carrot-cake-overnight-oats/

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RECIPE:
Ingredients:
1/3 cup (35–40g) Carrot, finely grated
1/2 cup (45g) Rolled oats
1 tablespoon (12g) Chia seeds
1/2 teaspoon Cinnamon
Pinch Nutmeg
Pinch Salt
1/2 cup (120ml) Milk of choice
1/4 cup (70g) Yogurt *see notes
1 tablespoon Maple syrup, or to taste
1 teaspoon Vanilla extract
1 tablespoon Raisins, optional
4 Pecans, chopped

Instructions:
1. Prepare the carrot: Peel and finely grate the carrot. Finely grated carrot works best because it softens as the oats chill and blends more naturally into the mixture.
2. Mix the oats: Add the grated carrot, rolled oats, chia seeds, cinnamon, nutmeg, and salt to a jar or container. Add the milk, yogurt, maple syrup, and vanilla extract. Stir well until evenly combined.
3. Add the mix-ins: Stir in the raisins and most of the chopped walnuts, reserving a few walnuts for topping if desired.
4. Chill: Cover and refrigerate for at least 4 hours, preferably overnight, until the oats and carrot are soft and the mixture is thick and creamy.
5. Serve: Stir well before serving. Add a splash of milk if the oats are too thick, then top with extra walnuts, raisins, or a spoonful of yogurt.
6. Optional “frosting” layer: For a classic carrot cake look, spread 1–2 tablespoons of yogurt, cream cheese, or a mixture of both over the chilled oats. Top with a few chopped walnuts or pecans before serving.

Carrot Cake Overnight Oats: High Protein, Healthy & Tastes Like Dessert!

Tender cinnamon apples, creamy oats, and breakfast ready before you wake up! These apple pie overnight oats bring cozy dessert flavors to an easy make-ahead breakfast, with about 17g protein and 11g fiber per serving when made with whole milk and Greek yogurt.

►Full written recipe: https://thecookingfoodie.com/recipe/apple-pie-overnight-oats/

► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie

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RECIPE:
Ingredients
½ Apple diced *per serving
1 tablespoon Butter *or coconut oil
½ teaspoon Cinnamon divided
4 tablespoons Water
½ cup (45g) Rolled oats
1 tablespoon (12 g) Chia seeds
Pinch Salt
½ cup (120ml) Milk any kind
¼ cup (70 ) Yogurt *see notes
1-2 tablespoons Maple syrup optional *or any other sweetener
1 teaspoon Vanilla extract

Instructions
1. Cook the apple: Melt the butter in a small skillet over medium heat. Add the diced apple, 1/4 teaspoon cinnamon, and 3-4 tablespoons of water. Cook for 4–5 minutes, stirring occasionally, until the apple is tender and the water has evaporated. Continue cooking for another 1–2 minutes, until the apples are lightly caramelized. Remove from the heat and let cool slightly.
2. Make the overnight oats: In a jar or container, combine the rolled oats, chia seeds, ¼ teaspoon cinnamon, and a pinch of salt. Add the milk, yogurt, maple syrup, and vanilla extract. Stir well until evenly combined.
3. Add the apples: Stir about half of the cooked apples into the oat mixture and spoon the remaining apples on top.
4. Chill: Cover and refrigerate for at least 4 hours, preferably overnight, until the oats are soft and creamy.
5. Serve: Stir before serving. If the oats are thicker than you like, add a splash of milk or yogurt. Enjoy cold or gently warm them before serving.

Apple Pie Overnight Oats | Healthy Breakfast (High-Protein & High-Fiber)

This easy roasted red pepper Gouda soup is creamy, smoky, and packed with flavor. Made with roasted red bell peppers, tomatoes, smoked Gouda, and simple spices, this comforting soup recipe is perfect for fall, winter, or any cozy dinner.

►Full written recipe: https://thecookingfoodie.com/recipe/roasted-red-pepper-gouda-soup/

► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie

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Recipe:
Ingredients
4 Red bell peppers large
1 Onion large, cut into quarters
1 head Garlic unpeeled, top sliced off *see notes
2-3 tablespoons Olive oil
2 tablespoons (30 g) Butter *see notes
2 tablespoons Tomato paste
1-2 teaspoons Smoked paprika
1 teaspoon Oregano
Pinch Cayenne pepper optional
4 cups (1 L) Vegetable stock or chicken broth
14 oz (400 g) Crushed tomatoes
Salt
Black pepper
1 teaspoon Sugar *see notes
7 oz (200 g) Smoked Gouda freshly grated
¼ cup (60 ml) Cream (optional for extra richness) or half-and-half

Instructions
1. Roast the vegetables: Preheat the oven to 400°F (200°C). Cut the bell peppers in half lengthwise and remove the stems and seeds. Arrange them cut-side down on a large baking sheet along with the onion quarters and the whole garlic head (with the top sliced off). Drizzle everything with olive oil and season generously with salt and black pepper. Roast for 30-35 minutes, or until the pepper skins are blistered and charred, the onions are tender, and the garlic is soft.
2. Transfer the peppers to a bowl and cover tightly with plastic wrap, a plate, or place them in a sealed container for 10 minutes. Peel off and discard the skins, then roughly chop the peppers.
3. Prepare the soup base: Melt the butter in a large pot or Dutch oven over medium heat. Add the roasted peppers, onion, garlic (squeezed from their skins), and tomato paste. Cook for 1–2 minutes, stirring frequently, until the tomato paste darkens slightly. Stir in the smoked paprika, oregano, and cayenne (if using) and cook for 30 seconds, just until fragrant.
4. Simmer: Add the crushed tomatoes, broth, sugar, and season with salt and black pepper. Stir well and bring to a gentle boil. Reduce the heat to low and simmer for 15–20 minutes to allow the flavors to meld.
5. Blend: Using an immersion blender, blend the soup until completely smooth. Alternatively, carefully blend in batches using a countertop blender, then return the soup to the pot.
6. Add the cheese: Reduce the heat to low (do not let the soup boil). Gradually add the grated smoked Gouda, one handful at a time, stirring continuously until completely melted before adding more. Stir in the cream, if using. Taste and adjust the seasoning with additional salt and black pepper as needed.
7. Serve: Ladle into bowls and serve warm with crusty bread, homemade croutons, grilled cheese, or an extra sprinkle of smoked Gouda.

Start Soup Season With This: Roasted Red Pepper Gouda Soup

Learn how to make soft pumpkin cinnamon rolls 🎃
The perfect cozy fall dessert/breakfast ✨️

Full written recipe: https://thecookingfoodie.com/recipe/pumpkin-cinnamon-rolls/

Pumpkin Cinnamon Rolls? 🎃 Yes Please!

These soft and fluffy pumpkin cinnamon rolls are the perfect fall breakfast! Made with pumpkin puree, warm pumpkin pie spices, a rich cinnamon filling, and creamy cream cheese frosting, they’re cozy, delicious, and perfect for a weekend breakfast or fall brunch.

►Full written recipe: https://thecookingfoodie.com/recipe/pumpkin-cinnamon-rolls/

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Recipe:
Ingredients:
For the dough:
3½ cups (440g) All-purpose flour
3 teaspoons (9g) Instant dry yeast
¼ cup (50g) Sugar
1 teaspoon Salt
½ teaspoon Pumpkin pie spice
½ cup (120ml) Whole milk, warm
½ cup (120g) Pumpkin puree *see notes
4 tablespoons (60g) Unsalted butter, melted
2 Eggs, large
For the filling:
7 tablespoons (100g) Butter unsalted, softened
½ cup (100 g) Brown sugar, packed
2 tablespoons (13g) Cinnamon
1 teaspoon Pumpkin Pie Spice
For the frosting:
5 oz (140 g) Cream cheese
2 tablespoons (30 g) Butter unsalted, softened
1 cup (125 g) Powdered sugar
1 teaspoon Vanilla extract
1/8 teaspoon Pumpkin Pie Spice (optional)
1 tablespoon (15 ml) Milk *add more if needed

Instructions:
1. Make the dough: In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, salt, yeast, and pumpkin pie spice. Add the warm milk, pumpkin puree, melted butter, and eggs.
2. Knead: Mix on low speed until a shaggy dough forms. Increase to medium speed and knead for 6–8 minutes, until the dough is smooth, elastic, and slightly tacky. It should pull away from the sides of the bowl. If the dough is still very sticky after kneading, add flour 1 tablespoon at a time.
3. First rise: Transfer the dough to a lightly greased bowl. Cover and let rise in a warm place until doubled in size, about 60–90 minutes. Because of the pumpkin, it may take slightly longer. Judge the dough by its size rather than strictly by the time.
4. Prepare the filling: In a small bowl, mix the softened butter, brown sugar, cinnamon, and pumpkin pie spice until combined and spreadable.
5. Shape the rolls: Transfer the dough to a lightly floured surface and roll it into a 12×18-inch (30×45 cm) rectangle. Spread the filling evenly over the dough, leaving a small border around the edges.
6. Roll and cut: Starting from one long side, roll the dough tightly into a log. Trim the ends, then cut into 12 equal rolls. For clean cuts without squashing the rolls, use unflavored dental floss.
7. Second rise: Arrange the rolls in a parchment-lined 9×13-inch (23×33 cm) baking pan, leaving a little space between them. Cover loosely and let rise for 30–45 minutes, or until noticeably puffy.
8. Bake: Preheat the oven to 350°F (180°C). Bake for 18–22 minutes, until lightly golden on top and just cooked through in the center. Avoid overbaking, as this will make the rolls dry.
9. Make the frosting: Beat the cream cheese and softened butter until smooth. Add the powdered sugar, vanilla, pumpkin pie spice, and 1 tablespoon milk. Beat until creamy. Add a little more milk if needed to reach your desired consistency.
10. Finish: Let the cinnamon rolls cool for about 10–15 minutes, then spread the cream cheese frosting generously over the warm rolls. Serve warm.

Pumpkin Cinnamon Rolls: Your New Favorite Fall Breakfast

This spicy mac and cheese with harissa is creamy, cheesy, smoky, and packed with flavor! Made with cheddar, Gruyère, and mozzarella, this baked macaroni and cheese gets a delicious spicy kick from harissa paste. It’s an easy twist on classic mac and cheese and the ultimate comfort food for anyone who likes a little heat. 🌶️

►Full written recipe: https://thecookingfoodie.com/recipe/spicy-mac-and-cheese-with-harissa/

►Homemade Harissa recipe: https://youtu.be/wJa331Ykn5Y?si=Go2Xvo4N6nP1NMm0

► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie

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RECIPE:
Ingredients:
14 oz (400 g) Elbow macaroni
1 cup (115 g) Cheddar cheese, grated
1 cup (100 g) Gruyère cheese, grated
1 cup (115 g) Mozzarella cheese, grated
5 tablespoons (75 g) Butter unsalted
5 tablespoons (45g) All-purpose flour
4 cups (960 ml) Whole milk *see notes
1/2 cup (120g) Harissa paste, or to taste *see notes
1 teaspoon Salt or to taste
¼ teaspoon Black pepper or to taste
1 teaspoon Paprika
1 teaspoon Garlic powder
1 teaspoon onion powder

Instructions:
1. Prepare the oven: Preheat oven to 350°F (180°C). Lightly grease a 12-inch (30 cm) round baking dish or a 9×13-inch (23×33 cm) baking dish.
2. Cook the pasta: Bring a large pot of salted water to a boil. Cook the macaroni until just al dente, about 1–2 minutes less than the package instructions. Drain and set aside.
3. Prepare the cheese: Grate and combine the cheddar, Gruyère, and mozzarella in a bowl. Set aside about ¼ of the mixture for topping.
4. Make the sauce: Melt the butter in a large saucepan over medium-low heat. Add the flour and whisk continuously for about 2 minutes to form a pale roux. Do not let it brown. Add the harissa and cook, whisking constantly, for 30–60 seconds. Gradually pour in the milk, whisking constantly until smooth.
5. Add the seasonings: Whisk in paprika, garlic powder, onion powder, salt, and black pepper. Cook for about 1 minute. Taste and add more harissa if desired.
6. Add the cheese: Reduce the heat to low. Gradually add the reserved ¾ of the cheese mixture, one handful at a time, stirring until melted and smooth. Do not let the sauce boil once the cheese has been added. Taste and adjust the seasoning if needed.
7. Combine: Add the drained pasta to the cheese sauce and stir until completely coated.
8. Bake: Transfer to the prepared baking dish and sprinkle the remaining cheese over the top. Bake for 20–25 minutes, until bubbling around the edges and lightly golden on top. For a more browned top, broil for 1–2 minutes at the end, watching carefully.
9. Serve: Let rest for about 5 minutes before serving.

Spicy Mac and Cheese with Harissa

Learn how to make a creamy pumpkin Basque cheesecake with a beautifully caramelized, burnt top and a rich pumpkin-spice flavor. This easy, crustless cheesecake is the perfect fall dessert and a delicious alternative to classic pumpkin pie.

►Full written recipe: https://thecookingfoodie.com/recipe/pumpkin-basque-cheesecake/

► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie

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RECIPE:
Ingredients:
3 cups (675g) Cream cheese
1 cup + 2 tablespoons (225g) Sugar
1 cup (250g) Pumpkin puree *see notes
4 Eggs, large
1 Egg yolk
1¼ cups (300ml) Heavy cream
1/4 teaspoon Salt
1½ teaspoons Pumpkin pie spice *see notes
1 teaspoon Vanilla bean paste
2 tablespoons (16g) Flour/cornstarch

Instructions:
1. Prepare the pan: Preheat the oven to 425°F (220°C). Line an 8-inch (20 cm) springform pan with two overlapping sheets of parchment paper, leaving at least 2 inches (5 cm) above the rim. The paper should be naturally creased and wrinkled.
2. Make the batter: In a large bowl, beat the cream cheese and sugar on low-medium speed until completely smooth and creamy, about 2 minutes. Avoid whipping too much air into the mixture.
3. Add the pumpkin purée and mix until smooth. Add the eggs one at a time, followed by the egg yolk, mixing just until incorporated after each addition.
4. Add the heavy cream, vanilla bean paste, pumpkin pie spice, and salt. Mix on low speed just until combined.
5. Sift in the flour and mix just until smooth. Scrape down the sides and bottom of the bowl as needed.
6. Bake: Pour the batter into the prepared pan. Tap the pan gently against the counter a few times to release large air bubbles. Bake for 40–45 minutes, or until the top is deeply browned and caramelized. The outer 2 inches should look set, but the center should still have a pronounced wobble when you gently shake the pan. Don’t overbake!
7. Cool: Let the cheesecake cool completely in the pan. It will rise significantly during baking and collapse as it cools, this is exactly what you want.
8. Refrigerate for at least 6 hours, preferably overnight, before removing from the pan and slicing.

Pumpkin Basque Cheesecake | The Creamiest Pumpkin Cheesecake | Easy & Crustless

learn how to make healthy apple pie baked oatmeal. Juicy apples, cinnamon, and maple flavors. The perfect cozy fall breakfast.

Full written recipe: https://thecookingfoodie.com/recipe/cinnamon-apple-baked-oatmeal/

#recipe #bakedoats

Cinnamon Apple Baked Oatmeal 🍎 #recipe

Learn how to make healthy apple baked oatmeal with juicy apples, applesauce, rolled oats, and warm cinnamon. An easy, cozy, make-ahead breakfast that's perfect for busy mornings and meal prep.

►Full written recipe: https://thecookingfoodie.com/recipe/cinnamon-apple-baked-oatmeal/

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Recipe:
Ingredients
2 cups (180 g) Rolled oats
1 teaspoon Cinnamon
1 teaspoon Baking powder
¼ teaspoon Salt
¾ cup (180 g) unsweetened applesauce
½ cup (120 g) Greek yogurt
¾ cup (180 ml) milk, any kind
2 Eggs large
⅓ cup (80 ml) Maple syrup
2 tablespoons (30 ml) Melted butter or Coconut oil
1 teaspoon Vanilla extract
2 medium Apples cored and diced (about 2 cups)
½ cup (50 g) Walnuts or pecans, chopped optional

Instructions

1. Prep: Preheat the oven to 375°F (190°C). Lightly grease an 8×8-inch (20×20 cm) baking dish.
2. Mix the dry ingredients: In a large bowl, combine the oats, cinnamon, baking powder and salt.
3. Mix the wet ingredients: In a separate bowl, whisk together the applesauce, Greek yogurt, milk, eggs, maple syrup, melted butter and vanilla until smooth.
4. Combine: Pour the wet mixture over the oats and stir until combined. Fold in the diced apples and nuts, if using. Let sit for 5 minutes to allow the oats to begin absorbing the liquid.
5. Bake: Transfer the mixture to the prepared baking dish and spread evenly. Top with a few additional apple pieces, if desired. Bake for 35–40 minutes, or until the center is set and the edges are lightly golden.
6. Cool: Let cool for 10–15 minutes before slicing. Serve warm with Greek yogurt, nut butter, maple syrup or a splash of milk.

Apple Cinnamon Baked Oatmeal | Easy, Healthy Breakfast for Busy Mornings

Learn how to make the best apple crumble cheesecake. A dessert that combines two of the most iconic desserts: apple cake and cheesecake.

Get the full written recipe here: https://thecookingfoodie.com/recipe/apple-crumble-cheesecake/

Apple Crumble Cheesecake 🍎🍏