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If you’ve got a few ripe bananas lying around — this is exactly what you should bake! My Chocolate Banana Bread is super moist, rich, and packed with melty chocolate chips. It’s the perfect mix between banana bread and chocolate cake — soft, fudgy, and so easy to make in just one bowl.

►Full written recipe: https://thecookingfoodie.com/recipe/moist-chocolate-banana-bread-recipe/

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Chocolate Banana Bread That Melts in Your Mouth

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

The Best Pumpkin Cheesecake Recipe 🎃

These healthy granola bars are chewy, naturally sweetened, and packed with oats, nuts, and seeds. Perfect for meal prep, school snacks, or an on-the-go energy boost.

►Full written recipe: https://thecookingfoodie.com/recipe/healthy-granola-bars-recipe/

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How to Make Granola Bars at Home (Healthy + Simple)

This creamy roasted pumpkin soup is rich, comforting, and full of flavor. Made with pumpkin, sweet potato, and warm spices, it’s the perfect cozy fall recipe. Add curry powder and coconut milk for a delicious pumpkin curry soup twist.

►Full written recipe: https://thecookingfoodie.com/recipe/easy-pumpkin-soup/

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Ingredients:
3 pounds (1.5 kg) Pumpkin, peeled and roughly chopped
1 medium (about 10 oz/280 g) Sweet potato, peeled and roughly chopped (optional – can substitute with 2–3 carrots)
3-4 tablespoons Olive oil, divided
1 Onion
1 whole head Garlic
1 tablespoon (15g) Fresh ginger, grated
1 tablespoon Fresh thyme
1/2 teaspoon Nutmeg
1-2 teaspoon Curry powder (optional, for warmth and depth)
Salt to taste
Black pepper to taste
6-8 cups (1.5-2 liters) Vegetable stock, depending on desired thickness
¾ to 1 cup (180–240 ml) Coconut milk, or heavy cream for a richer finish
Fresh coriander (cilantro), for garnish

Instructions:
1. Roast the vegetables: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Place pumpkin, sweet potato, and onion on a lined baking sheet. Cut the top off the garlic head to expose the cloves, and drizzle generously with olive oil. Drizzle the rest of the vegetables with 2–3 Tbsp olive oil, season with salt and pepper, and roast 40–50 minutes, stirring halfway, until tender and caramelized.
3. Cook aromatics: In a large pot, heat 1 Tbsp olive oil. Add grated ginger and cook 1–2 minutes until fragrant.
4. Simmer: Squeeze roasted garlic from the skins and transfer all roasted vegetables to the pot. Add vegetable stock, thyme, nutmeg, curry powder (if using), salt, and pepper. Simmer gently for 5–10 minutes.
5. Blend: Using an immersion blender (or a regular blender in batches), blend until silky smooth.
6. Finish: Stir in coconut milk (or cream) and cook for 5 minutes. Adjust consistency with extra stock if too thick. Taste and adjust seasoning.
7. Serve: Ladle into bowls and garnish with fresh coriander, toasted bread, or a swirl of cream.

Best Pumpkin Soup Recipe – Cozy, Comforting, and Healthy

Best ever pumpkin muffins! Moist, rich and easy to make.

To get the full recipe, click the related video button or visit my blog:
https://thecookingfoodie.com/recipe/best-pumpkin-muffins-recipe/

Super Moist Pumpkin Muffins Recipe 🎃

Learn how to make creamy, healthy pumpkin chia pudding! This easy, high protein breakfast is perfect for meal prep, vegan, and gluten-free.

►Full written recipe: https://thecookingfoodie.com/recipe/healthy-pumpkin-chia-pudding-recipe/

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Ingredients:
3 tablespoons (36g) Chia seeds
1/2-1 teaspoon Pumpkin spice (to taste)
Pinch Salt
4 tablespoons (60g) Pumpkin puree, not pumpkin pie filling
1-2 teaspoons Maple *optional, adjust to taste
3/4 cup (180ml) Milk of choice
For topping (optional):
2 tablespoons Yogurt
1 tablespoon Pecans, chopped

Instructions:
1. Mix the base: In a medium bowl or jar, whisk together chia seeds, pumpkin spice, and salt. Add pumpkin puree, maple syrup, and milk. Whisk until well combined.
2. Chill: Cover and refrigerate for at least 3 hours or overnight, until thickened to a pudding-like consistency.
3. Serve: Stir before serving. Top with yogurt and chopped pecans, or your favorite toppings.

Healthy Pumpkin Chia Pudding | 5-Minute Recipe

Warm, hearty, and packed with flavor, this easy cabbage soup recipe is healthy, comforting, and perfect for any day of the week.

►Full written recipe: https://thecookingfoodie.com/recipe/cabbage-soup/

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RECIPE:
Ingredients:
2-3 tablespoons Olive oil
1 Onion, chopped
2 Celery stalks, diced
2 Carrots, diced
2 Garlic cloves, minced
1 tablespoon Ginger, grated (optional)
1/2 medium Cabbage (about 8 cups), chopped
1 can (400g) Chopped tomatoes (or 3 fresh ripe tomatoes, diced)
6-8 cups (1.5-2L) Vegetable broth
3/4 cup (140g) Red lentils, rinsed
Salt to taste
Black pepper to taste
2 Bay leaves
1½ teaspoons Paprika
1½ teaspoons Cumin
1 teaspoon Dried oregano
1 teaspoon Dried Basil
Zest from one lemon
2 tablespoons Lemon juice
3-4 tablespoons Parsley, chopped

Directions:
1. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add onion and cook for 4–5 minutes, until softened and slightly golden. Stir in celery and carrots, and cook for another 4–5 minutes until they begin to soften.
2. Add garlic and spices: Stir in ginger, garlic, paprika, cumin, oregano, and basil. Cook for 1–2 minutes until fragrant.
3. Cook the cabbage: Add chopped cabbage and cook, stirring often, for 4–5 minutes. It will seem like a lot, but it will wilt down as it cooks.
4. Simmer the soup: Add chopped tomatoes, vegetable broth, red lentils, aby leaves, salt, and pepper. Bring to a boil, then reduce the heat to low. Cover and simmer for about 15-20 minutes, until lentils are tender and flavors meld together.
5. Finish and serve: Turn off the heat, stir in parsley, lemon zest, and lemon juice. Taste and adjust seasoning if needed. Serve warm with crusty bread.

Detox Cabbage Soup – Light, Nutritious & Easy

Learn how to make crispy, golden apple fritters at home! This easy recipe combines juicy apples, warm spices, and a simple glaze for the perfect fall treat.

►Full written recipe: https://thecookingfoodie.com/recipe/easy-apple-fritters-recipe/

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Ingredients:
For the fritters:
3 Large Apples, diced
1 tablespoon (15g) Butter
2 tablespoons (30ml) Lemon juice
1½ cups (190g) All-purpose flour
2 teaspoons Baking powder
1/2 teaspoon Salt
3/4 teaspoon Cinnamon
1/4 teaspoon Ground ginger (optional)
1/8 teaspoon Ground nutmeg
2 tablespoons (30g) Sugar
2 Eggs, large
3/4 cup (180ml) Buttermilk or milk *read notes
1 teaspoon Vanilla
Oil for frying
For the glaze:
1½ cups (180g) Powdered sugar
2-3 tablespoons (30-45ml) Milk
1/2 teaspoon Vanilla extract

Instructions:
1. Cook the apples: In a skillet, melt the butter over medium heat. Add diced apples, lemon juice, sugar and cook for 4-5 minutes until slightly softened. Set aside to cool.
2. Mix the dry ingredients: In a large bowl, whisk together flour, baking powder, salt, cinnamon, ginger, nutmeg, and sugar.
3. Mix the wet ingredients: In another bowl, whisk the eggs with buttermilk (or milk) and vanilla.
4. Combine: Pour the wet mixture into the dry ingredients. Stir gently until just combined (a few lumps are fine). Fold in the cooked apples.
5. Heat the oil: In a deep pan or Dutch oven, heat 2–3 inches of oil to 350–360°F (175–182°C).
6. Fry the fritters: Using a spoon or small scoop, carefully drop about ¼ cup of batter into the hot oil for each fritter. Fry for 2–3 minutes per side, until golden brown. Remove with a slotted spoon and drain on a wire rack set over a baking sheet.
7. Make the glaze: In a small bowl, whisk powdered sugar, milk, and vanilla until smooth and pourable. Adjust with more milk or sugar as needed.
8. Glaze: While fritters are still slightly warm, dip them into the glaze or drizzle it on top. Allow to set for a few minutes before serving.

Easy Apple Fritters Recipe | How to Make Apple Fritters

This homemade pumpkin bread is soft, moist, and packed with warm fall spices. An easy recipe that’s perfect for cozy mornings, holiday gatherings, or when you just crave a slice of pumpkin goodness. 🎃🍂

►Full written recipe: https://thecookingfoodie.com/recipe/chocolate-chip-pumpkin-bread-recipe/

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Easy Pumpkin Bread Recipe | Soft, Moist & Full of Fall Flavor

🎃☕ Fall vibes in a cup! Learn how to make this easy copycat Starbucks Pumpkin Spice Latte at home. It’s creamy, cozy, full of warm spices, and even better than the café version. Perfect for autumn mornings or anytime you crave that classic fall flavor! 🍁✨

►Full written recipe: https://thecookingfoodie.com/recipe/homemade-pumpkin-spice-latte-recipe/

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Ingredients:
1 cup (240ml) Milk, any kind
1-2 tablespoon (15-30g) Pumpkin puree
1-2 tablespoons Maple syrup/honey sugar *adjust to taste
1 teaspoon Vanilla extract
1/4 teaspoon Pumpkin pie spice, plus more for serving
1 shot (30-40ml) Espresso or ½ cup (120 ml) strong brewed coffee
Whipped cream (optional)
Extra pumpkin spice or cinnamon (for garnish)

Instructions:
1. Heat the pumpkin milk: In a small saucepan, whisk together milk, pumpkin puree, sweetener, and pumpkin pie spice. Warm gently over medium heat until hot but not boiling.
2. Add vanilla: Remove from heat, stir in vanilla extract.
3. Froth (optional but great): Use a milk frother, whisk, or blend for 20–30 seconds until frothy.
4. Assemble: Pour the espresso (or coffee) into a mug. Add the spiced pumpkin milk mixture on top and stir.
5. Finish: Top with whipped cream and a dusting of pumpkin spice or cinnamon.

Better Than Starbucks: Homemade Pumpkin Spice Latte

Cozy up with these creamy Pumpkin Pie Overnight Oats! 🎃✨ A healthy, make-ahead breakfast packed with pumpkin flavor, warm spices, and fall vibes. Perfect for busy mornings!

►Full written recipe: https://thecookingfoodie.com/recipe/pumpkin-pie-overnight-oats/
► Easy Homemade Pumpkin Pie Spice Mix: https://thecookingfoodie.com/recipe/homemade-pumpkin-pie-spice-recipe/

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For the overnight oats:
1/4 cup (45g) Rolled oats
1 tablespoon Chia seeds (optional, helps thicken & adds fiber)
1/2 teaspoon Pumpkin pie spice
Pinch of salt
2 tablespoons (30g) Pumpkin puree (not pumpkin pie mix)
2-3 teaspoons maple syrup or honey (optional-adjust to taste)
1/2 cup (120ml) Milk of choice (dairy or plant-based)
1/4 cup (70g) Greek yogurt (optional, for extra creaminess & protein)
1/2 teaspoon Vanilla extract
For topping (optional):
Yogurt
Chopped pecans
Granola

Instructions:
1. Mix grains: In a jar or airtight container, stir oats, chia (if using), pumpkin pie spice, and salt until everything is evenly hydrated.
2. Combine: add milk of choice, yogurt (if using), maple syrup and manilla extract, mix until well combined.
3. Chill: Cover and refrigerate overnight (or at least 4–5 hours).
4. Serve: Stir; if too thick, loosen with a splash of milk. Add toppings and enjoy cold, or warm gently in the microwave.

Healthy Pumpkin Pie Overnight Oats (Tastes Like Dessert!)

These banana oatmeal pancakes are fluffy, wholesome, and naturally sweetened with ripe bananas. Made with just a few simple ingredients—oats, bananas, and eggs—they’re a quick, healthy breakfast you can whip up in minutes. Perfect for busy mornings or a cozy weekend brunch.

►Full written recipe: https://thecookingfoodie.com/recipe/healthy-banana-oatmeal-pancakes-recipe/

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

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Banana Oatmeal Pancakes | Quick, Easy & Healthy Breakfast

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