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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

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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/

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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 🍎🍏

Learn how to make the ultimate apple crumble cheesecake with a rich and creamy filling, tender cinnamon-spiced apples, a buttery Biscoff crust, and a crisp oat crumble topping. The perfect cozy dessert for fall and Thanksgiving!

►Full written recipe: https://thecookingfoodie.com/recipe/apple-crumble-cheesecake/

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RECIPE:
Ingredients:
For the crust:
12 oz (340g) Biscoff cookies, or any other crackers/biscuits (read notes)
9 tablespoons (130g) Butter, melted
For the cheesecake:
4 cups (900g) Cream cheese, room temperature
3/4 cup (150g) Sugar
2 teaspoons Vanilla bean paste
4 Eggs large
1 cup (225 g) Sour cream
2 tablespoons (16g) Cornstarch
1/2 teaspoon Cinnamon (optional but recommended)
1/8 teaspoon Nutmeg (optional but recommended)
Pinch Salt
For the crumble topping:
¾ cup (95g) All-purpose flour
1/2 cup (45g) Rolled Oats
⅓ cup packed (67g) Light brown sugar
1/2 teaspoon Cinnamon
1/4 teaspoon salt
6 tablespoons (90g) cold butter, cubed
For the apple topping:
3 medium Apples, peeled and sliced into ¼-inch (6mm) thick slices *see notes
1/4 cup (50g) Brown sugar
1 teaspoon Cinnamon
1 teaspoon Lemon juice
1 tablespoon (8g) Cornstarch
1 tablespoon (15g) Butter
pinch Salt

Instructions:
1. Prepare the crust: Preheat oven to 325°F (160°C).
2. In a food processor, pulse the Biscoff cookies into fine crumbs. Add melted butter, then process until the mixture resembles wet sand. Press firmly into the bottom and sides of a 9-inch (23cm) springform pan, using the back of a spoon or a glass.
3. Bake the crust: Bake for 8–10 minutes, then set aside to cool slightly.
4. Make the cheesecake filling: In a large bowl, using a hand or stand mixer, beat the cream cheese and sugar until completely smooth, about 2 minutes. Add the sour cream, vanilla bean paste, cinnamon (if using), nutmeg (if using), and a pinch of salt. Mix until combined. 4. Add the eggs one at a time, mixing just until incorporated after each addition. Do not overmix. Add the cornstarch and mix just until incorporated.
5. Prepare the crumble: In a medium bowl, whisk together the flour, oats, light brown sugar, cinnamon, and salt. Work the cold, cubed butter into the dry ingredients using your fingers or a pastry blender until coarse crumbs form with some pea-sized chunks. Avoid overmixing, the crumble should remain coarse with visible butter pieces.. Keep the crumble chilled in the refrigerator until needed for the topping.
6. Make the apple topping: In a large skillet, combine the brown sugar, cornstarch, cinnamon, and salt. Add the sliced apples and toss until evenly coated. Add the butter and lemon juice, then cook over medium heat for 5–7 minutes, stirring occasionally, until the apples begin to soften and the juices have thickened into a glossy sauce. Be careful not to overcook the apples, they should still hold their shape. Remove from the heat and let cool completely before using.
7. Assembly: Pour the cheesecake batter over the cooled crust. Spoon the cooled apple topping evenly over the batter, distributing it gently without pressing it down. Sprinkle the crumble topping evenly over the apples.
8. Bake the cheesecake: Bake at 325°F (160°C) for 55–70 minutes, or until the edges are set and the center still has a slight jiggle. Don't overbake.
9. Turn off the oven and leave the cheesecake inside with the door closed for 1 hour. Remove and cool at room temperature for another hour, then refrigerate for at least 4 hours, preferably overnight.

Apple Crumble Cheesecake Recipe | How to Make Apple Crumble Cheesecake

These moist cottage cheese pumpkin muffins have about 7g protein each, no oil, and no refined sugar. An easy, healthy fall breakfast!

►Full written recipe: https://thecookingfoodie.com/recipe/cottage-cheese-pumpkin-muffins/

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recipe:
Ingredients:
1¾ cup (220g) Flour *see notes
1 teaspoon Baking powder
3/4 teaspoon Baking soda
1/4 teaspoon Salt
1 teaspoon Cinnamon
2 teaspoons Pumpkin pie spice
3/4 cup + 2 tablespoons (200g) Cottage cheese *see notes
3/4 cup + 1 tablespoon (200g) Pumpkin puree
1/3 cup (80ml) Maple syrup *see notes
3 tablespoons (45ml) Buttermilk *read notes
2 teaspoons Vanilla extract
2 Eggs, large
1/2 cup (60g) Chocolate chips *optional

Instructions:

1. Preheat the oven and prep: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with oil.
2. Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
3. Blend the cottage cheese mixture: Add the cottage cheese, pumpkin purée, maple syrup, buttermilk, and vanilla to a blender or food processor. Blend until smooth and creamy.
4. Add the eggs: Transfer the mixture to a bowl. Add the eggs and whisk until completely combined.
5. Combine: Add the dry mixture into the wet. Fold gently just until combined. Do not overmix. Fold in the chocolate chips, if using. The batter should be thick and scoopable.
6. Fill the muffin tin: Divide the batter evenly between the prepared muffin cups, filling each about ¾ full. Sprinkle a few additional chocolate chips on top, if desired.
7. Bake: Bake for 17–20 minutes, or until the muffins are risen and a toothpick inserted into the center comes out clean or with a few moist crumbs. Let cool in the pan for 5–10 minutes, then transfer to a wire rack.

Cottage Cheese Pumpkin Muffins | Healthy & High Protein Breakfast

These high-protein banana cottage cheese muffins are soft, moist, healthy, and so easy to make! Naturally sweetened with ripe bananas and maple syrup, with no refined sugar and about 6g of protein per muffin. Perfect for breakfast, meal prep, lunchboxes, or a healthy snack.

►Full written recipe: https://thecookingfoodie.com/recipe/banana-cottage-cheese-muffins/

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

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Ingredients
1 cup (125 g) Whole wheat flour
¾ cup (95 g) All-purpose flour
1 teaspoon Baking powder
½ teaspoon Baking soda
1 teaspoon Cinnamon
¼ teaspoon Salt
1 cup (225 g) Cottage cheese see notes
2 medium bananas (220–230g) , ripe
⅓ cup (80 ml) Maple syrup
2 tablespoons (30 ml) Olive oil *see notes
2 Eggs large
1 teaspoon Vanilla extract
⅓ cup (55 g) Chocolate chips, optional *see notes

Instructions
1. Prep: Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with large paper liners or lightly grease the cups.
2. Mix the dry ingredients: In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon and salt. Set aside.
3. Blend: Add the cottage cheese, bananas, maple syrup, olive oil and vanilla extract to a blender or food processor. Blend until smooth.
4. Add the eggs: Transfer the cottage cheese mixture to a separate large bowl. Add the eggs and whisk just until combined.
5. Combine: Add the dry ingredients to the wet mixture. Fold gently with a spatula just until no dry streaks remain. Do not overmix. If using chocolate chips or another mix-in, fold them in now.
6. Fill: Divide the batter evenly between the 12 large muffin cups, filling each approximately ¾ full. If desired, sprinkle a few additional chocolate chips on top.
7. Bake: Bake for 18–20 minutes, or until the muffins are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid testing directly through a melted chocolate chip.
8. Cool: Let cool in the pan for about 5–10 minutes, then transfer to a wire rack to cool completely.
Video

Banana Cottage Cheese Muffins | Healthy High-Protein Muffins

Looking for healthy, high-protein breakfast ideas? In this video, I’m sharing 10 healthy cottage cheese recipes for breakfast, from savory muffins and egg bites to pancakes, banana bread, smoothies and more.

These recipes are easy, nutritious, packed with protein and perfect for anyone looking for new ways to use cottage cheese. Whether you prefer a sweet or savory breakfast, there’s something here for you!

►Full written recipe: https://thecookingfoodie.com/recipe/cottage-cheese-breakfast-recipes/

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10 Healthy Cottage Cheese Breakfast Recipes

Portokalopita (Greek Orange Cake) 🇬🇷🍊

Learn how to make authentic Portokalopita, a traditional Greek orange cake made with phyllo, yogurt, and fresh oranges, then soaked in fragrant orange syrup.

This is Episode 3 of David Cooks the World, where I travel, learn authentic recipes from local chefs, and recreate them at home. This time, I learned how to make Portokalopita from a Greek chef in Athens!

►Full written recipe: https://thecookingfoodie.com/recipe/portokalopita-greek-orange-cake/

►Episode 1 (Greek Salad): https://youtu.be/toNw3s7kHAw?si=5X_A-fXLSTeSzhFa
►Episode 2 (Greek Tzatziki): https://youtu.be/maW1R93WPYE?si=iKmpLJFUs0e8qO6y

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Related Recipes:
►Spanakopita: https://thecookingfoodie.com/recipe/greek-spinach-pie-recipe-spanakopita/
►Classic Baklava: https://thecookingfoodie.com/recipe/baklava-recipe/
►Baklava Rolls: https://thecookingfoodie.com/recipe/greek-spinach-pie-recipe-spanakopita/

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Ingredients
For the syrup:
1 cup (200 g) Sugar
1¾ cups (420 ml) Water
¼ cup (60 ml) Orange juice
1 Cinnamon stick
For the cake:
9 oz (250 g) Phyllo pastry
2 Eggs large
½ cup + 2 tablespoons (125 g) Sugar
¾ cup + 2 tablespoons (200 g) Greek yogurt, full fat
Orange zest from one orange
¼ cup (60 ml) Fresh orange juice
1 teaspoon Vanilla extract
1 teaspoon Baking powder
⅔ cup (160 ml) Sunflower oil (or other neutral oil)
Pinch Salt

Instructions
1. Dry the phyllo: Preheat the oven to 300°F (150°C). Separate the phyllo sheets, tear them into rough pieces, and spread them in a single layer on a large baking sheet. Bake for 10–15 minutes, tossing once or twice, until the phyllo is completely dry and crisp, but not browned. Let it cool slightly, then crumble it into smaller pieces – roughly 1-inch (2–3cm) pieces.
2. Prepare the syrup: In a small saucepan combine the sugar, water, orange juice, and cinnamon stick. Bring to a boil over medium-high heat, then simmer for 4–5 minutes. Remove from the heat and let the syrup cool completely.
3. Preheat the oven: Preheat the oven to 350°F (180°C). Grease an 8-inch (20cm) square baking dish or a similar-sized baking pan with oil. For other pan sizes, see the Notes below.
4. Make the batter: In a large bowl whisk together the yogurt and sugar until smooth. Add the eggs, orange zest, orange juice, vanilla extract, baking powder, and a pinch of salt, then whisk until combined. Add the sunflower oil and whisk until smooth.
5. Add the phyllo: Add the dried phyllo gradually, a handful at a time, folding well after each addition so the pieces remain separated and evenly coated. Let it sit for 5 minutes so the phyllo can absorb some of the batter.
6. Bake: Transfer the batter to the prepared pan and spread it into an even layer. Bake for 45–50 minutes, or until the cake is puffed, deeply golden brown, and crisp around the edges.
7. Add the syrup: As soon as the cake comes out of the oven, poke a few holes using a knife or a skewer, then slowly pour the cooled syrup evenly over the hot cake, including around the edges. Add it in 2–3 additions, allowing each addition to absorb before pouring over more.
8. Serve: Let the cake rest until all the syrup has soaked in. Slice and serve as is or with a scoop of vanilla ice cream.

I Traveled to Greece to Learn This Incredible Orange Cake (Portokalopita) | David Cooks The World

Learn how to make cottage cheese egg salad. Creamy, healthy, and packed with protein! This cottage cheese egg salad is made with just 6 ingredients and no mayo.

►Full written recipe: https://thecookingfoodie.com/recipe/cottage-cheese-egg-salad/

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

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RECIPE:
Ingredients:
6 Eggs large
⅔ cup (g) Cottage cheese see notes
1 teaspoon Dijon Mustard
2 tablespoons Chives, chopped (optional)
Salt to taste
Black pepper to taste

Instructions:
1. Cook the eggs: Place the eggs in a saucepan and cover with cold water by about 1 inch (2–3cm). Bring to a boil over medium-high heat. Once the water reaches a boil, cover the pan, remove it from the heat, and let the eggs sit for 10–11 minutes.
2. Transfer the eggs immediately to an ice bath and let them cool for at least 5 minutes.
3. Chop the eggs: Peel the eggs, then roughly chop them into bite-sized pieces. For a finer texture, you can grate the eggs using the large holes of a box grater.
4. Mix: Transfer the eggs to a bowl. Add the cottage cheese, Dijon mustard, chives, salt, and black pepper. Stir until well combined.
5. Optional: Blend the cottage cheese for 20–30 seconds before mixing if you prefer an extra smooth and creamy egg salad.
6. Chill and serve: Serve immediately, or refrigerate for 20–30 minutes to allow the flavors to meld. Enjoy on toast, in sandwiches or wraps, with crackers, or over a salad.

Cottage Cheese Egg Salad (Healthy & High Protein) | No Mayo