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Quick Recipes by Clara, York, NY (2026)

01/22/2025

Peanut Butter Stuffed Brownies

Fudgy brownies layered with peanut butter cups, topped with melted chocolate and more peanut butter cups—every bite is pure bliss!

Ingredients:

Brownies:

2 oz unsweetened chocolate, melted
1/3 cup canola oil
2 eggs
1 cup sugar
3/4 cup flour
1/2 tsp baking powder
1/2 tsp salt
Topping:

1 cup chocolate chips (semi-sweet or milk chocolate)
1 cup chopped peanut butter cups
Filling:

1 bag peanut butter cups, unwrapped
Directions:

Preheat the oven to 350°F (175°C). Prepare an 8-inch baking dish with non-stick spray, or line it with foil or parchment paper.
In a bowl, mix together the oil and melted chocolate until smooth. Stir in eggs and sugar, blending well.
Add the flour, baking powder, and salt, mixing until just combined.
Pour half of the brownie batter into the prepared pan. Press the peanut butter cups evenly across the batter.
Pour the remaining brownie batter over the top, spreading it evenly.
Bake for 20-25 minutes, or until a tester inserted in the center comes out mostly clean.
Immediately sprinkle the chocolate chips over the warm brownies. Cover with foil for 10 minutes to let the chocolate melt.
Remove the foil and spread the melted chocolate evenly across the surface. Sprinkle the chopped peanut butter cups on top.
Allow the brownies to cool completely before cutting and serving.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes

Kcal: 373 kcal | Servings: 12

01/22/2025

Banana Cream Cheesecake Bars

Decadent banana cream cheesecake bars with a buttery Nilla Wafer crust, a creamy cheesecake layer, and the perfect banana flavor.

Ingredients:

3 cups Nilla Wafer cookie crumbs (approximately one 11-ounce box)
1/2 cup butter, melted
1 pint heavy whipping cream
3/4 cup sugar
24 ounces cream cheese (3 8-ounce packages), softened
2 packages instant banana cream pudding mix (3.4 ounces each)
Optional garnish: whipped topping and banana slices
Directions:

In a medium mixing bowl, combine the Nilla Wafer crumbs and melted butter. Press the mixture firmly into the bottom of a square 8×8-inch baking pan lined with parchment paper. Chill the crust in the refrigerator or freezer while preparing the filling.
In a large metal mixing bowl, whip the heavy whipping cream and sugar with an electric mixer until stiff peaks form; set aside.
In another large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add the dry pudding mixes, mixing well between each addition.
Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth.
Spread the cheesecake filling evenly over the chilled crust, smoothing the top. Cover the pan with plastic wrap and refrigerate for at least 8 hours, or overnight, to set.
Once set, cut the cheesecake into 9 squares. Garnish with whipped topping and banana slices if desired. Serve chilled.
Prep Time: 20 minutes | Chill Time: 8 hours | Total Time: 8 hours 20 minutes
Kcal: Estimated 400-500 kcal per serving | Servings: 9 servings

01/22/2025

Creamy Beef and Shells (High Protein Pasta)
A hearty and comforting dish featuring tender pasta shells in a rich, creamy beef sauce, packed with protein for a satisfying meal.
Recipe
Ingredients:

8 ounces medium pasta shells
1 tablespoon olive oil
1 pound lean ground beef
1 small onion, finely diced
2 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon Italian seasoning
2 tablespoons tomato paste
1 1/2 cups beef broth
1 cup milk (or unsweetened almond milk)
1/2 cup heavy cream
1 1/2 cups shredded sharp cheddar cheese
Salt and pepper to taste
Fresh parsley, chopped (optional, for garnish)
Directions:

Cook the pasta shells according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned. Remove excess fat if necessary.
Stir in the onion and garlic, cooking for 2-3 minutes until fragrant and softened.
Add the smoked paprika, Italian seasoning, and tomato paste. Stir well to coat the beef.
Pour in the beef broth and milk, stirring to combine. Bring to a gentle simmer and let it cook for 5-7 minutes, allowing the sauce to thicken slightly.
Reduce the heat to low and stir in the heavy cream and shredded cheddar cheese. Stir until the cheese is melted and the sauce is creamy.
Add the cooked pasta shells to the skillet and toss until evenly coated in the sauce. Season with salt and pepper to taste.
Serve hot, garnished with fresh parsley if desired.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 410 kcal | Servings: 4 servings

01/22/2025

Chicken Pot Pie Bake
Looking for the ultimate comfort food with a twist? This Chicken Pot Pie Bake will satisfy all your cravings in one delicious dish.
Ingredients:

2 cups cooked, shredded chicken
1 can (10.5 ounces) cream of chicken soup
1 cup frozen mixed vegetables
1 cup shredded cheddar cheese
1 cup milk
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 can (8 ounces) refrigerated crescent roll dough
Directions:

Preheat the oven to 375°F (190°C).
In a large mixing bowl, combine the chicken, cream of chicken soup, mixed vegetables, cheddar cheese, milk, garlic powder, onion powder, salt, and pepper.
Pour the mixture into a baking dish.
Unroll the crescent dough and place it on top of the chicken mixture, covering it completely.
Bake for 25-30 minutes, or until the crescent dough is golden brown and the filling is bubbly.
Let it cool for a few minutes before serving.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes

Kcal: 350 kcal | Servings: 6 servings

01/22/2025

Almond Cake

A moist and fluffy almond cake made with simple ingredients, perfect for any occasion.

Ingredients:

1 ½ cups almond flour
½ cup all-purpose flour (or gluten-free flour for a GF version)
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup granulated sugar
½ cup unsalted butter, softened (or coconut oil for dairy-free)
2 large eggs
1 teaspoon vanilla extract
½ teaspoon almond extract
½ cup plain yogurt or plant-based yogurt
¼ cup almond milk (or regular milk)
Optional: Sliced almonds for topping
Directions:

Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan. Line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla and almond extracts.
Gradually add the dry ingredients to the wet ingredients, alternating with the yogurt and almond milk. Begin and end with the dry ingredients. Mix until just combined.
Pour the batter into the prepared cake pan and smooth the top. Sprinkle sliced almonds on top if desired.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Serve plain, dusted with powdered sugar, or topped with fresh berries for an elegant finish.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes

Kcal: 265 kcal | Servings: 8 servings

01/22/2025

Hawaiian Pineapple Carrot Cream Cake 🥕🍍🍰

A tropical twist on classic carrot cake, infused with juicy pineapple and topped with a creamy frosting. Perfect for any occasion!

Ingredients:

2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
2 cups finely grated carrots
1 cup crushed pineapple, drained
1/2 cup unsweetened shredded coconut
1/2 cup chopped walnuts or pecans (optional)
For the Frosting:

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
1–2 tablespoons pineapple juice (optional, for added flavor)
Directions:

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or one 9x13-inch pan.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, combine the vegetable oil, eggs, and vanilla extract. Stir the wet ingredients into the dry mixture until just combined.
Fold in the grated carrots, crushed pineapple, shredded coconut, and nuts (if using).
Pour the batter evenly into the prepared pans. Bake for 25–30 minutes (for round pans) or 35–40 minutes (for a 9x13 pan), or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
For the frosting, beat the cream cheese and butter together until smooth. Gradually add powdered sugar, mixing well after each addition. Stir in vanilla and pineapple juice, if desired.
Spread the frosting over the cooled cake. Garnish with additional coconut or nuts, if desired.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes

Kcal: 385 kcal | Servings: 12 servings

01/22/2025

Pumpkin Cornbread
A deliciously moist and flavorful cornbread with a hint of pumpkin spice, perfect for fall gatherings or as a side to hearty soups and stews.
Ingredients:

1 cup cornmeal
1 cup all-purpose flour (or gluten-free flour blend for GF option)
1/4 cup granulated sugar (or coconut sugar)
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 cup canned pumpkin puree
1/2 cup milk (dairy or plant-based)
1/4 cup vegetable oil (or melted coconut oil)
2 tablespoons maple syrup
2 large eggs (or flax eggs for vegan option)
Directions:

Preheat the oven to 375°F (190°C) and grease an 8x8-inch baking pan or line it with parchment paper.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, cinnamon, and nutmeg.
In a separate bowl, combine the pumpkin puree, milk, oil, maple syrup, and eggs. Whisk until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
Pour the batter into the prepared pan and spread it evenly.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly golden.
Allow the cornbread to cool for 10 minutes before slicing and serving.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes

Kcal: 180 kcal | Servings: 9 squares

01/21/2025

Easy Lemon Cream Pie
A silky, tangy lemon cream pie with a buttery graham cracker crust and whipped cream topping. Perfect for any occasion!
Ingredients:

1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 tablespoons unsalted butter, melted
1 can (14 ounces) sweetened condensed milk
1/2 cup fresh lemon juice
2 teaspoons lemon zest
3 large egg yolks
1 cup heavy whipping cream
2 tablespoons powdered sugar
Lemon slices and additional zest for garnish (optional)
Directions:

Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom and sides of a 9-inch pie pan. Bake for 8-10 minutes, then set aside to cool slightly.
In another bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, and egg yolks until smooth and well combined.
Pour the lemon filling into the prepared crust and bake for 15 minutes, or until the filling is set and slightly jiggly in the center.
Allow the pie to cool to room temperature, then refrigerate for at least 3 hours or until fully chilled.
Whip the heavy cream and powdered sugar together in a mixing bowl until stiff peaks form. Spread or pipe the whipped cream over the chilled pie.
Garnish with lemon slices and additional zest if desired. Serve chilled.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 3 hours 40 minutes

Kcal: 320 kcal | Servings: 8 servings

****ie

01/21/2025

Greek Chicken and Lemon Rice

A flavorful one-pot dish featuring tender chicken thighs marinated in lemon and herbs, cooked atop fragrant rice infused with lemon zest and spices. This meal brings the taste of Greece to your table in just 30 minutes.

Ingredients:

5 bone-in, skin-on chicken thighs
1 teaspoon dried oregano
1 teaspoon paprika
¼ teaspoon salt
¼ teaspoon red pepper flakes
2 tablespoons olive oil
1 small onion, finely diced
1 cup long-grain rice
1 ½ cups chicken broth
¾ cup water
3 tablespoons freshly squeezed lemon juice
1 teaspoon dried oregano
¾ teaspoon salt
Fresh parsley or oregano, chopped (for garnish)
Fresh lemon zest (for garnish)
Directions:

In a large bowl, combine the chicken thighs with 1 teaspoon dried oregano, paprika, ¼ teaspoon salt, and red pepper flakes. Mix well to coat the chicken evenly.
Heat 2 tablespoons of olive oil in a deep, heavy-based skillet over medium-high heat. Place the chicken thighs skin-side down and cook until golden brown, about 5 minutes. Flip and cook the other side until golden brown. Remove the chicken and set aside.
In the same skillet, add the diced onion and sauté until translucent, about 3 minutes.
Add the rice to the skillet and stir to coat with the oil and onions.
Pour in the chicken broth, water, lemon juice, 1 teaspoon dried oregano, and ¾ teaspoon salt. Stir to combine and let the mixture come to a simmer.
Place the browned chicken thighs on top of the rice, skin-side up. Cover the skillet with a lid or aluminum foil.
Bake in a preheated oven at 350°F (175°C) for 35 minutes. Then, remove the cover and bake for an additional 10 minutes, or until all the liquid is absorbed and the rice is tender.
Remove from the oven and let it rest for 5 to 10 minutes. Garnish with chopped fresh parsley or oregano and fresh lemon zest before serving.
Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes

Kcal: 755 kcal | Servings: 4 servings

01/21/2025

Chocolate Cake Roll

A soft and moist chocolate sponge rolled with a creamy whipped filling, topped with a rich chocolate ganache. Perfect for special occasions or an indulgent treat.

Recipe

Ingredients:

For the Cake:

3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
4 large eggs
3/4 cup granulated sugar
1 tsp vanilla extract
2 tbsp vegetable oil
1/4 cup powdered sugar (for rolling)
For the Filling:

1 cup heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla extract
For the Topping:

1 cup semi-sweet chocolate chips
1/2 cup heavy cream
Directions:

Make the Cake:

Preheat oven to 350°F (175°C). Grease a 10x15-inch jelly roll pan and line it with parchment paper.
In a medium bowl, sift together flour, cocoa powder, baking powder, and salt.
In a large bowl, beat eggs and sugar on high speed for 5 minutes until thick and pale. Add vanilla extract and oil, mixing gently.
Gradually fold the dry ingredients into the egg mixture until fully combined.
Spread batter evenly into the prepared pan. Bake for 10-12 minutes, or until the top springs back when lightly touched.
While hot, sprinkle powdered sugar on a clean kitchen towel. Turn the cake out onto the towel, peel off parchment paper, and roll the cake (with the towel) starting from the short end. Let cool completely.
Prepare the Filling:

In a large bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Unroll the cooled cake, spread whipped cream evenly, and roll the cake back up without the towel. Place seam-side down on a serving platter.
Make the Chocolate Topping:

Heat heavy cream until just simmering and pour over chocolate chips in a bowl. Let sit for 2 minutes, then whisk until smooth.
Pour ganache over the cake roll, spreading evenly.
Serve:

Chill the cake roll for at least 1 hour before slicing. Garnish with powdered sugar, fresh berries, or chocolate shavings if desired.
Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 1 hour 30 minutes
Kcal: 290 kcal | Servings: 10 slices

01/21/2025

3-Ingredient Peanut Butter Balls
Deliciously simple and quick-to-make, these no-bake peanut butter balls are packed with flavor and are perfect for a snack or dessert.
Ingredients:

1 cup peanut butter (smooth or crunchy)
1/2 cup pure maple syrup (or honey)
2 cups almond flour (or substitute oat flour for a different texture)
Directions:

In a medium mixing bowl, combine the peanut butter and maple syrup. Mix until smooth and well incorporated.
Gradually add the almond flour, stirring until the mixture forms a thick, dough-like consistency.
Scoop out small portions of the mixture and roll into bite-sized balls using your hands.
Place the balls on a parchment-lined baking sheet or plate. Refrigerate for at least 30 minutes to set.
Store in an airtight container in the refrigerator for up to a week or freeze for longer storage.
Prep Time: 10 minutes | Total Time: 40 minutes

Kcal: 120 kcal | Servings: 12 balls

01/21/2025

One Pot Broccoli Cheese Orzo

Creamy and comforting orzo pasta cooked in one pot with tender broccoli and a rich, cheesy sauce.

Ingredients:

1 cup orzo pasta
2 cups broccoli florets, chopped
2 cups vegetable broth
1 cup milk (dairy or plant-based)
1 cup shredded cheddar cheese
2 tablespoons grated Parmesan cheese
1 tablespoon olive oil or butter
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika (optional)
1/4 teaspoon red chili flakes (optional)
Directions:

Heat olive oil or butter in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the orzo to the skillet, stirring to coat it in the garlic and oil. Toast the orzo for 1-2 minutes, stirring constantly.
Pour in the vegetable broth and bring to a simmer. Cook for 5 minutes, stirring occasionally.
Add the chopped broccoli florets to the skillet. Stir, cover, and cook for another 5-7 minutes, until the orzo is tender and the broccoli is cooked but still bright green.
Stir in the milk, shredded cheddar cheese, Parmesan cheese, salt, black pepper, paprika, and red chili flakes if using. Mix well until the cheese is melted and the sauce is creamy.
Remove from heat and let the dish sit for 2-3 minutes to thicken slightly. Serve warm, garnished with extra cheese or chili flakes if desired.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

Kcal: 320 kcal | Servings: 4 servings

Quick Recipes by Clara

01/22/2025

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01/21/2025

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