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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/

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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/

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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

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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/

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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