What’s your go-to milkshake when you order a burger? For many, a classic chocolate or vanilla shake works, but a salted caramel pretzel milkshake elevates the whole meal. The salty-sweet harmony of salted caramel paired with crunchy pretzel pieces complements savory dishes and refreshes the palate between bites. This milkshake isn’t overly sweet; instead it balances rich caramel, creamy ice cream, and a subtle snap from the pretzels for a satisfying, adult-friendly treat.

Quick to prepare and ideal for serving at a backyard barbecue, diner night, or as a dessert after a weeknight dinner, this salted caramel pretzel milkshake recipe requires just a handful of ingredients and a few minutes of blending. It’s easy to scale up for a crowd or keep simple for two servings. Ready in under five minutes, it’s a perfect option when you want something indulgent without a lot of fuss.

Why honey wheat pretzel twists? These give the milkshake small, crunchy morsels that hold up during blending and add a subtle honey note that pairs beautifully with salted caramel. If you only have regular salted pretzels, they work well too—just expect a slightly different flavor profile. For softer texture contrasts, you can reserve a few pretzel pieces to garnish the top along with whipped cream.

Salted Caramel Pretzel Milkshake

• Author: Maegan – The BakerMama
• Prep Time: 5 mins
• Total Time: 5 mins
• Yield: 2 servings
• Category: Dessert / Beverage

The post Salted Caramel Pretzel Milkshake Recipe first appeared on Ceruh.

This vegan red lentil soup is ideal for chilly days. It’s packed with nutritious vegetables like carrots, celery, and leafy greens, and offers comforting, silky texture from potatoes and red lentils. The recipe is simple, cooks quickly, and makes a generous batch—perfect for meal prep and quick weekday lunches or dinners.

Ingredients (and substitutes)

This red lentil soup relies on mostly pantry staples. Key ingredients include:

• Dried red lentils: Quick-cooking, affordable, and a great source of plant-based protein.
• Fire-roasted tomatoes: Canned fire-roasted tomatoes add depth; if unavailable, use canned whole tomatoes or crushed tomatoes.
• Potatoes: Yellow potatoes (Yukon Gold) work well because their thin skin means peeling isn’t necessary. Other potato varieties are fine too.
• Swiss chard: Use both leaves and thinly sliced stems. Kale or spinach are good substitutes.
• Thyme: Fresh thyme is preferred; if using dried, use about one-third of the fresh amount.
• Dried cumin: Added to hot oil to bloom the spice and boost flavor.

See the recipe card below for complete ingredient amounts and full instructions.

Storage and reheating tips

Refrigerating the soup

Store extra soup in an airtight container in the refrigerator. The soup may thicken overnight; thin it with a splash of vegetable stock or water when reheating. Reheat on the stove over medium heat, covered with a lid.

Freezing the soup

This soup freezes well. If you prefer brighter greens, leave the Swiss chard out before freezing and stir it in when reheating. To freeze, cool the soup, transfer to freezer-safe bags or containers, and lay bags flat to freeze for easier storage and faster thawing. Defrost in the refrigerator overnight or in a cold water bath, then reheat on the stove.

📖 Recipe

Vegan Red Lentil Soup

This nourishing vegan soup features protein-rich red lentils, carrots, potatoes, and leafy greens. Fire-roasted tomatoes add depth. Serve on its own or with bread for a complete meal. (Vegan & Gluten Free)

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Servings: 6

Author: Bri Beaudoin

Ingredients

• 4 tablespoons extra virgin olive oil, divided
• 1 lb yellow onions, diced (about 3 cups)
• 2 carrots, diced
• 2 ribs celery, diced
• 2 teaspoons cumin
• 4 cloves garlic, minced
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• 1 teaspoon fine sea salt
• 5 cups vegetable broth
• 12 oz yellow potatoes, diced (about 2 cups)
• 1½ cups dry red lentils, rinsed and picked over
• 1 (28 fl oz / 796 ml) can fire-roasted diced tomatoes
• 1 bunch Swiss chard, chopped (about 10 oz / 283 g)
• 1 tablespoon red wine vinegar

Instructions

1. Sauté vegetables: Warm 2 tablespoons of the olive oil in a large Dutch oven or pot over medium heat. Add the diced onion and cook, stirring occasionally, until golden at the edges, about 8–10 minutes. Add the carrots and celery and cook, stirring occasionally, for 2 minutes to soften.
2. Add spices: Push the vegetables to the edges of the pot and pour the remaining 2 tablespoons of olive oil into the center. Sprinkle in the cumin and let it sizzle briefly. Add the garlic, thyme, and salt, and cook, stirring frequently, until the garlic is fragrant, about 1–2 minutes.
3. Simmer: Pour in the vegetable broth and use a spoon to scrape up any browned bits from the bottom of the pot. Add the diced potatoes and rinsed red lentils; stir to combine. Cover with a lid, increase heat to medium-high, and bring to a boil. Once boiling, reduce heat to maintain a simmer with the lid slightly ajar. Cook, stirring occasionally, until the lentils are soft and the potatoes are tender, about 15 minutes.
4. Finish and season: Stir in the fire-roasted tomatoes, bring back to a gentle boil, then stir in the chopped Swiss chard to wilt the leaves. Remove the pot from heat and stir in the red wine vinegar. Taste and adjust salt as needed. If the soup is too thick, thin with a splash of vegetable broth or water.

Notes

1. Potatoes: Yellow potatoes do not need peeling; substitute with red potatoes or Russet if desired.
2. Fire-roasted tomatoes: You can use two 14 fl oz cans or use crushed fire-roasted tomatoes. If using whole peeled tomatoes, crush them as you add them to the pot.
3. Swiss chard: Include both leaves and thinly sliced stems for texture. If you prefer, substitute kale or spinach or omit the stems.
4. Red wine vinegar: A touch of acid brightens the flavors; lemon juice or white wine vinegar can be used in a pinch.
5. Thinning the soup: If the soup thickens in storage, thin with vegetable broth or water when reheating.
6. Storage & freezing: Refrigerate in an airtight container for up to several days. Freeze after cooling; consider adding tender greens when reheating rather than before freezing if you prefer brighter texture.
7. Yield: Makes about 12–13 cups of soup.

Nutrition

Calories: 350 kcal |
Carbohydrates: 51 g |
Protein: 16 g |
Fat: 10 g |
Fiber: 19 g |
Sodium: 936 mg

The post Hearty Vegan Red Lentil Soup Recipe first appeared on Ceruh.

We love making cocktails for gatherings, and this martini is one of our favorites for a cozy Valentine’s celebration. The combination of creamy liqueur, fresh strawberries, and a touch of chocolate creates a dessert-like cocktail that’s surprisingly simple to prepare.

❤️ Why You’ll Love This Recipe

• Ready in minutes—perfect for last-minute celebrations or expecting guests.
• Combines classic Valentine’s flavors: strawberries, cream, and chocolate.
• Balanced alcohol level makes it fun and easy to sip without overpowering the flavors.

🛒Ingredients

This martini uses a short list of easy-to-find ingredients. Exact amounts are provided in the recipe card below.

• Baileys Strawberries and Cream
• White crème de cacao
• Fresh strawberries
• Ice
• Ghirardelli chocolate wafers (or other melting chocolate)
• Sweet cream creamer

🔪 How to Make Strawberries and Cream Martini

This cocktail is very approachable—no professional mixology skills required. Follow the simple steps below to make two generous martinis.

Step 1: Decorate the Glasses

Melt the chocolate wafers following the package directions. Dip or drizzle chocolate around the rim of each martini glass and set them aside on a tray until the chocolate hardens. Decorating the glasses ahead of time ensures the chocolate won’t smear when you pour the cocktail.

Step 2: Combine the Ingredients

In a blender, add the Baileys Strawberries and Cream, white crème de cacao, fresh strawberries, and ice. Blend on high until the mixture is smooth and well combined. A high-powered blender will give the creamiest texture.

Step 3: Finish the Cocktail

Pour the blended mixture into the prepared glasses, filling each about three-quarters full. Pour the sweet cream creamer into a small glass and froth it with a handheld frother or whisk until light and airy. Spoon the froth onto each martini as a finishing touch, then serve immediately.

📝Variations

Feel free to customize this recipe to suit your taste or the occasion. Here are a few simple ideas:

• White chocolate: Use white chocolate for the rim and add white chocolate shavings on top for an elegant, monochrome look.
• Whipped cream: Swap the frothed creamer for lightly whipped cream and a sprinkle of cocoa or chopped chocolate for a richer presentation.

🥄 Equipment

• Blender (preferably high-powered)
• Milk frother or handheld whisk
• Martini or cocktail glasses

🥫 Storage

This recipe makes two martinis and is best enjoyed fresh. If you must store leftovers, refrigerate the blended mixture in a sealed container for a short time, then re-blend briefly with a little fresh ice before serving to restore texture.

💭 Tips

• Use ripe, flavorful strawberries for the best natural sweetness and color.
• Allow melted chocolate on the rim to fully set before pouring the cocktail to avoid smudging.
• Adjust the amount of ice for a thicker or thinner consistency depending on your preference.

⁉️ FAQ

Here are answers to a few common questions about this kind of martini-style cocktail.

🍽 More Recipes

If you enjoy Valentine-themed cocktails, try other dessert-style drinks and treats that pair well with this martini.

• Red Velvet Martini
• Valentine’s Jello Shots
• Valentine Hot Chocolate Bomb Hearts

📌 PIN IT!!

🧾Recipe Card

Below is the recipe card with exact ingredient amounts and straightforward instructions so you can make this drink at home.

Strawberries and Cream Martini

A rich, creamy martini with the sweet flavors of strawberries and white chocolate—perfect for Valentine’s Day or any romantic treat.

Course: Beverage

Cuisine: American

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 2 Cocktails

Calories: 496 kcal (approx.)

Equipment

• Blender
• Frother
• Cocktail or martini glasses

Ingredients

• 2 ounces Baileys Strawberry and Cream
• 2 ounces white crème de cacao
• ¾ cup strawberries
• 1 cup ice
• 1 cup Ghirardelli chocolate wafers (for melting and decorating)
• ½ cup sweet cream creamer (for frothing)

Instructions

1. Melt the chocolate wafers according to package directions.
2. Dip the rim of each glass into the melted chocolate or drizzle chocolate along the rim. Allow the chocolate to set completely.
3. In a blender, combine the Baileys, white crème de cacao, strawberries, and ice.
4. Blend on high until smooth and well combined.
5. Pour the cocktail into the prepared glasses, filling them about three-quarters full.
6. Pour the sweet cream creamer into a small glass and froth until light and airy. Spoon the froth over each martini and serve immediately.

Notes

Nutritional information is an estimate and will vary depending on brands and exact measurements.

Nutrition

Serving: 1 Martini | Calories: 496 kcal | Carbohydrates: 61 g | Protein: 1 g | Fat: 17 g | Sugar: 51 g (approx.)

The post Strawberry and Cream Martini Recipe: Creamy Strawberry Cocktail first appeared on Ceruh.

These muffins are designed to be easy to make, store well for several days, and freeze beautifully for meal prep. They balance lower fat and carbs with higher protein without sacrificing texture or flavor. Use a vanilla or fall-flavored protein powder to enhance the pumpkin spice notes, or stick with an unflavored powder if you prefer.

WHY YOU WILL LOVE THESE

Healthy: A lighter muffin with added protein to keep you full longer.

Simple to make: One bowl, minimal prep, about 30 minutes total.

Soft and moist: The combination of pumpkin and Greek yogurt yields a tender crumb that stays fresh for days.

INGREDIENT NOTES

• Oil: Melted coconut oil is used here, but any neutral oil (vegetable, canola, avocado) works well.
• Greek yogurt: Plain, fat-free or low-fat Greek yogurt gives moisture and protein; room temperature yields best results.
• Pumpkin spice: Substitute with a blend of cinnamon, nutmeg and cloves if you don’t have a premixed pumpkin spice.
• Protein powder: Vanilla protein powder is recommended; try pumpkin spice or snickerdoodle flavors for a twist.
• Flour: The recipe works with all-purpose flour or a gluten-free 1:1 flour blend.

STEP BY STEP INSTRUCTIONS

Step One: Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners and spray lightly with nonstick cooking spray, or grease the tin.

Step Two: In a large bowl, whisk together the oil, brown sugar, maple syrup, applesauce, Greek yogurt, pumpkin puree, eggs and vanilla until smooth.

Step Three: Add the baking powder, salt, pumpkin spice, protein powder and flour. Stir gently until just combined; avoid overmixing to keep muffins tender.

Step Four: Using a 1/4 cup scoop or measuring cup, divide the batter evenly among 10 prepared muffin cups.

Step Five: Bake 20–23 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step Six: Allow the muffins to cool in the tin for about 10 minutes before transferring to a wire rack to finish cooling.

EXPERT BAKING TIPS

Spacing the muffins apart while baking allows them to rise higher; bake in two pans if you want taller domes. If using paper liners, spray the liners lightly to prevent sticking. For best texture, use room temperature eggs, yogurt and syrup. Measure flour by spooning it into the cup and leveling or use a kitchen scale for accuracy.

FAQ

STORING AND FREEZING

Store muffins in an airtight container at room temperature for 3–4 days. The tops may soften slightly but the flavor remains excellent. For longer storage, freeze the muffins in a single layer until solid, then transfer to an airtight container or individual freezer bags. Thaw at room temperature or microwave briefly; muffins will keep for up to 3 months in the freezer.

OTHER MUFFIN RECIPES TO TRY

Pumpkin Chocolate Chip Muffins

Banana Carrot Muffins

Triple Chocolate Muffins

If you make these pumpkin protein muffins, tag your photos and leave a comment or star review on the recipe page to share feedback and tips.

The post High-Protein Pumpkin Muffins with Warm Spices first appeared on Ceruh.

Follow along on social media for weekly recipes and meal ideas, or sign up below to receive email updates when new recipes are posted. I always enjoy reading your feedback, so please leave a comment if you make this recipe.

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Margherita Pizza on Homemade Naan Flatbread

A light and satisfying flatbread pizza made with fresh mozzarella, roasted tomatoes, and basil. Using naan gives a tender, slightly chewy crust that pairs beautifully with the classic Margherita flavors.

5 from 1 vote

Print Recipe
Pin Recipe

Prep Time
10 mins

Cook Time
20 mins

Course
Main Course

Cuisine
Italian

Servings
4

Ingredients

• 4 Naan flatbreads (use homemade or store-bought)
• Pizza sauce (your favorite)
• 8 oz. fresh mozzarella
• Fresh basil whole leaves or torn
• 1 cup cherry tomatoes, halved (or sliced Roma tomatoes)
• Olive oil
• Salt
• Garlic powder (optional)
• Italian seasoning (optional)

Instructions

Preheat oven to 475°F (245°C)

• Place the naan flatbreads on a large pizza stone or baking sheet. Spread a thin layer of pizza sauce over each flatbread, then top with slices of fresh mozzarella.
• Arrange the halved cherry tomatoes (or sliced Roma tomatoes) on a separate baking sheet. Drizzle with olive oil and season lightly with salt, garlic powder, and Italian seasoning if using.
• Roast the tomatoes 10–15 minutes in the preheated oven until they soften and begin to caramelize. Remove them from the oven when done.
• After the tomatoes are roasted, place the prepared naan pizzas in the oven and bake until the mozzarella is melted and the edges of the naan are lightly browned, about 6–10 minutes depending on your oven.
• Remove the pizzas from the oven. Top each with the roasted tomatoes and fresh basil leaves. Drizzle with a bit more olive oil if desired, slice, and serve immediately.

Notes

Roasting the tomatoes separately prevents excess juice from making the naan soggy. If you use watery mozzarella, blot any excess moisture after baking with a spoon or paper towel to keep the crust crisp.

You can swap cherry tomatoes for sliced Roma tomatoes; just be sure to roast them first. Store-bought naan works well for a quicker meal if you don’t have time to make homemade flatbread.

Keyword
Flatbread, Naan, Margherita Pizza

Tried this recipe?
Let us know how it turned out!

These naan flatbread Margherita pizzas pair nicely with a light fruit salad or a green salad with a protein such as curried chicken cobb salad. They’re a flexible weeknight meal—easy to scale up for guests or keep simple for a family dinner.

Ingredients summary: Naan or other flatbread, fresh mozzarella, fresh basil, small tomatoes (cherry or Roma), pizza sauce, olive oil, salt, and optional garlic powder and Italian seasoning.

If you like, brush the naan lightly with olive oil before adding sauce for an extra-flavorful crust. The combination of toasted naan, melted fresh mozzarella, roasted tomatoes, and basil creates a balanced, bright flavor profile that feels special without a lot of effort.

Step 1: Place naan on a pizza stone or baking sheet, spread sauce, and top with mozzarella. The amount of sauce is up to your taste—use a light layer to keep the flatbread crisp.

Choosing mozzarella: Fresh mozzarella in a ball often has less excess liquid than pre-sliced logs. If your cheese releases moisture while baking, blot it lightly to avoid a soggy crust.

Step 2: Roast the tomatoes on a baking sheet with olive oil and seasonings for 10–15 minutes. Roasting intensifies their flavor and reduces juice that would otherwise make the crust soggy. You can keep seasonings simple—olive oil and salt—or include garlic powder and Italian seasoning for extra aroma.

Step 3–4: After roasting the tomatoes, bake the prepared naan pizzas until the mozzarella softens and the edges of the naan turn golden. Remove from the oven, top with the roasted tomatoes and fresh basil, slice, and serve.

We enjoyed these Margherita naan pizzas with curried chicken cobb salad and fresh watermelon. They’re an easy, crowd-pleasing meal you can customize—add a protein, swap toppings, or change the flatbread to suit what you have on hand.

If you try this recipe, feel free to pin it and leave a comment to share how it turned out. Thank you for supporting the blog!

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The post Margherita Pizza on Homemade Naan Recipe first appeared on Ceruh.

At home I handle most of the cooking while my partner takes care of laundry and washing up. Small routines like that make life smoother — and, yes, seeing someone happily tackle the dishes can be oddly attractive. But back to the food: I recently made tortang dulong for lunch, and it reminded me why this simple dish is a household favorite.

My first attempts at this omelet taught me a lot. Mixing raw silverfish directly with beaten eggs and frying immediately resulted in a watery, fragile omelet that refused to flip cleanly. The second try improved after sautéing the fish with onions, garlic, and tomatoes, but the patties were still delicate. The final, successful version came when I added a bit of flour as a binder — a simple tweak that transformed the texture and made the patties easy to shape and fry.

A practical tip I picked up from another cook: always drain the fish mixture very well before combining with the eggs. Excess liquid is the main reason the mixture falls apart while frying. With the right balance of moisture, egg, and a touch of flour, you’ll get golden, slightly crisp tortas that hold together and taste delicious.

Cooking steps

Below are clear steps based on the method that produced consistent, well-formed tortang dulong. These instructions emphasize proper draining, light sautéing, and the use of flour with eggs to bind the mixture into patties that brown evenly without falling apart.

How to serve and store

• I like to serve tortang dulong with steamed okra, pan-fried eggplant, steamed rice, and a side of spicy vinegar for dipping — a very satisfying lunch or dinner combination.
• For breakfast, pair these fish patties with garlic fried rice and banana ketchup for a classic Filipino start to the day.
• Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Cool completely before storing to preserve texture and flavor.
• To reheat, warm a dry skillet over medium heat and toast the patties 2–3 minutes per side until heated through, or reheat covered in the microwave for 1 to 1½ minutes.

If you enjoy quick egg-based recipes, tortang dulong is an easy, budget-friendly choice that uses inexpensive minute fish to create a filling protein-packed meal. The combination of savory fish, sweet tomato, and fragrant green onions in a golden egg coating makes it appealing to both adults and kids.

Tortang Dulong

Filipino-style egg omelet made with silverfish, tomatoes, and onions. Delicious and filling, this tortang dulong is perfect for breakfast or any time of day served with steamed rice.

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Author: Lalaine Manalo

Course: Main Entree

4 Servings

Ingredients

• 3 tbsp canola oil
• 2 cloves garlic, peeled and minced
• 1 small onion, peeled and chopped
• 1 Roma tomato, chopped
• 2 cups silverfish, drained well
• 4 eggs
• Salt and pepper to taste
• 2 tbsp flour
• 2 tbsp green onions, chopped

Instructions

• In a pan over medium heat, warm about 1 tablespoon oil. Add the chopped onion and minced garlic and cook until softened, about 1 to 2 minutes.
• Add the chopped tomato and cook 1 to 2 minutes more, until the tomato softens slightly.
• Add the silverfish and cook for another 1 to 2 minutes just to heat through. Remove from heat and drain the mixture very well, pressing gently to remove excess liquid.
• In a bowl, beat the eggs and season with salt and pepper.
• Add the flour to the beaten eggs and whisk until smooth. The flour helps bind the mixture so the tortas hold together.
• Stir the drained fish mixture and chopped green onions into the egg mixture until just combined. Do not overmix.
• Heat the remaining 2 tablespoons oil in a wide nonstick skillet over medium heat and swirl to coat the bottom of the pan.
• Spoon about ½ cup of the egg-and-fish mixture into the pan to form a patty. Cook 1 to 2 minutes until the edges begin to set and the bottom is lightly browned, then gently flip and cook another minute until both sides are golden.
• Transfer to a plate and repeat with the remaining mixture. Serve hot with steamed rice and your preferred sides or dipping sauce.

Notes

Make sure the fish mixture is drained thoroughly before combining with the eggs and flour to avoid a soggy, fragile omelet. Adjust salt and pepper to taste. You can shape smaller patties for appetizers or larger ones for main-course portions.

Nutrition Information

Calories: 231 kcal, Carbohydrates: 7 g, Protein: 11 g, Fat: 18 g.

The post Tortang Dulong Recipe: Filipino Anchovy Omelet first appeared on Ceruh.

These flaky whole wheat buttermilk biscuits were made to accompany a simple vegetable noodle soup, but they stand on their own as a comforting, versatile bread. I worried the whole wheat flour might make them heavy, yet the result was light, tender layers with a satisfying crumb and a golden crust. They’re ideal for dipping into soup, spreading with butter, or serving alongside a hearty stew. The biscuits also held up nicely the next day when lightly reheated.

Flaky Whole Wheat Buttermilk Biscuits

Ingredients:

• 1 1/4 cups whole wheat flour (you may use all-purpose flour if preferred)
• 1 cup all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 5 tbsp cold butter, cut into small pieces
• 3/4 cup buttermilk
• 1 1/2 tbsp honey

How to Make Flaky Whole Wheat Buttermilk Biscuits

These biscuits are made using a simple laminated technique that creates flaky layers. Work quickly and keep ingredients cold for the best rise and texture.

1. Preheat your oven to 400°F (205°C). Line a baking sheet with parchment paper or a silicone mat.
2. In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, and salt until well combined.
3. Add the cold butter to the flour mixture. Use a pastry cutter, two knives, or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This texture helps create flakiness.
4. Transfer the bowl to the refrigerator and chill for about 10 minutes to keep the butter firm.
5. While the flour mixture chills, combine the buttermilk and honey in a small bowl and whisk until smooth.
6. Remove the flour mixture from the refrigerator and pour the buttermilk mixture in. Stir gently until the dough just comes together. Avoid overmixing to prevent dense biscuits.
7. Turn the dough out onto a well-floured surface and gently pat it into a rough rectangle. Knead lightly 4–5 times to bring it together.
8. Roll the dough into a 9 x 5-inch rectangle. Lightly dust the top with flour, then fold the dough crosswise into thirds, similar to folding a letter. This folding creates layers.
9. Turn the dough, re-roll it into a 9 x 5-inch rectangle, dust again with a little flour, and fold into thirds once more.
10. Gently roll or pat the folded dough to about 3/4 inch thickness. Use a biscuit cutter to cut rounds, pressing straight down without twisting for the best lift; re-roll scraps as needed.
11. Place the biscuit rounds about 1 inch apart on the prepared baking sheet so they can rise and brown evenly.
12. Bake for 11–13 minutes, or until the tops are golden brown and the biscuits sound hollow when tapped. Let them cool for a few minutes on a wire rack.
13. Serve warm, slathered with butter, honey, or your favorite spread.

Notes and Tips

• Keep all ingredients cold: cold butter and chilled dough give the best flakiness. If your kitchen is warm, briefly chill the dough between folds.
• Use a sharp cutter and press straight down without twisting to maintain the biscuit layers and height.
• If you prefer a slightly sweeter biscuit, increase the honey to 2 tablespoons; for a savory version, omit the honey and brush the tops with melted butter before baking.
• Leftover biscuits can be reheated in a low oven or toaster oven to refresh the crust.

These whole wheat buttermilk biscuits are a dependable, flavorful addition to family meals. Their flaky layers and tender crumb make them an easy favorite for soups, breakfasts, or afternoon snacks. Enjoy them fresh from the oven or warmed later—either way they’re comforting and delicious.

The post Flaky Whole-Wheat Buttermilk Biscuits Recipe first appeared on Ceruh.

These meal-prep friendly Savory Sausage Breakfast Muffins are light, fluffy, and packed with protein from eggs, almond milk, dairy-free yogurt, almond and oat flours, collagen peptides, spinach, cooked chicken sausage, chives, and a finishing sprinkle of hemp seeds.

These Savory Sausage Breakfast Muffins deliver protein, healthy fats, fiber, and complex carbohydrates in a convenient, grab-and-go format.

They make a great savory alternative to sweeter meal-prep breakfasts. While classics like overnight oats and chia pudding are delicious, these muffins satisfy when you want something more savory to start the day.

Prep is quick: whisk eggs with almond milk and dairy-free yogurt, stir in almond and oat flours, then fold in pre-cooked chicken sausage slices and chopped spinach. A scoop of unflavored collagen peptides, a few savory spices, and a sprinkle of hemp seeds and chives finish the mix.

In under 30 minutes you’ll have a dozen muffins that keep well in the refrigerator for easy breakfasts all week.

Key Ingredients for Savory Sausage Breakfast Muffins

With just a few eggs, cooked sausage, and pantry staples you can make this batch of meal-prep friendly muffins. Customize freely—add any extra vegetables you have on hand.

• Eggs: A high-quality source of protein and essential nutrients. Choose organic, pasture-raised eggs when possible.
• Almond Milk: Unsweetened almond milk keeps the flavor neutral; dairy milk also works fine.
• Dairy-Free Yogurt: Coconut or other dairy-free yogurts work well. Regular or Greek yogurt can be used if you prefer more dairy and extra protein.
• Almond Flour and Oat Flour: These help stabilize the egg mixture and create a light, tender muffin. Oat flour can be substituted with additional almond flour if needed.
• Unflavored Collagen Peptides (optional): An easy way to boost protein if desired; it won’t change the texture noticeably and can be omitted.
• Onion & Garlic Powder: Simple savory spices that add depth without overpowering.

• Baking Powder: Gives the muffins a light rise and tender crumb.
• Spinach: Adds color, nutrients, and wilts nicely into the muffins.
• Cooked Breakfast Sausage Links: Any cooked sausage works; sliced chicken sausage is a lean option.
• Chives: Fresh chives add a bright, oniony note that pairs well with eggs.
• Hemp Seeds: A small sprinkle adds texture and an extra boost of plant protein.

How to Make Healthy Breakfast Sausage Muffins

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with liners and set aside.

In a large mixing bowl, whisk together the eggs, almond milk, and yogurt until blended.

Add the almond flour, oat flour, collagen (if using), onion powder, garlic powder, baking powder, and salt to the bowl. Stir until the batter is smooth and uniform.

Fold in the cooked sausage slices, chopped spinach, chives, and hemp seeds. Stir gently until evenly distributed.

Spoon about 1/3 cup of batter into each muffin cup. This recipe yields 12 muffins. Top each with additional chives and a few hemp seeds, if you like.

Bake for 22–24 minutes, or until the muffins are set and lightly golden on top.

Remove from the oven and let cool on a wire rack until they are cool enough to handle. Transfer muffins out of the tin and allow to cool completely before storing.

Store in an airtight container in the refrigerator for 3–5 days. For longer storage, cool completely then freeze in a freezer-safe container for up to 3 months; thaw in the fridge overnight.

FAQs and Recipe Variations for Sausage Breakfast Muffins

More Meal-Prep Friendly Breakfast Ideas

• Protein Chia Pudding
• Homemade Hidden Veggie Maple Turkey Breakfast Sausages
• Veggie Egg Breakfast Muffins with Sweet Potato Crust
• Gluten-Free Meal-Prep Breakfast Burritos

Enjoy these savory, protein-packed breakfast muffins as a satisfying start to your day. They’re easy to make, versatile, and ideal for meal prep.

The post Savory Sausage Breakfast Muffins for Busy Mornings first appeared on Ceruh.

This lemon herb tahini dressing is bright, creamy, and ready in under 10 minutes. It makes a flavorful dressing for salads, a tangy dip for vegetables and chips, and a delicious spread for sandwiches and wraps. The recipe is simple, nutritious, and easy to adjust to your preferred texture and seasoning.

Why You Should Make This Lemon Herb Tahini

This dressing is quick to make and uses wholesome, recognizable ingredients. Many commercial dressings include unnecessary additives; this homemade version relies on fresh herbs, lemon, and tahini for vibrant flavor. It blends into a thick, rich dressing that can easily be thinned with a little water or extra olive oil, depending on whether you want a dip-like texture or a pourable dressing. The bright citrus notes and fresh herbs make it versatile and addictive.

Ingredients Needed

• Tahini: Use well-stirred tahini so the texture is smooth when measured. Tahini is commonly found near nut butters in grocery stores.
• Fresh chives: Finely chopped for a mild oniony herb flavor.
• Fresh dill: Finely chopped to add a bright, slightly anise-like note.
• Fresh parsley: Curly or flat-leaf parsley both work; chop finely for freshness and color.
• Lemon zest: Adds concentrated citrus aroma to the dressing.
• Lemon juice: Freshly squeezed lemon juice provides acidity and brightness.
• Olive oil: Adds richness and helps loosen the dressing slightly.
• Garlic: Fresh garlic cloves for aromatic depth.
• Shallot: Finely minced shallot brings a mild sweet onion flavor; yellow onion can be substituted if needed.
• Maple syrup: A small touch of sweetness balances the lemon; honey may be used as an alternative.
• Salt and pepper: Essential to bring out and balance flavors.

Steps to Make This Recipe

Step One: Measure the tahini and zest and juice the lemon. Add the tahini, lemon zest, lemon juice, herbs, garlic, shallot, olive oil, maple syrup, salt, and pepper into a high-speed blender or food processor. Blend until the mixture becomes a thick, creamy dressing.

Step Two: If you prefer a thinner consistency, add cold water one tablespoon at a time and pulse until you reach the desired texture. The dressing is excellent thick, similar to a dip, but easily becomes pourable if thinned.

Step Three: Taste and adjust seasoning with additional salt, pepper, or a little more maple syrup if you want more balance. Transfer to an airtight container and refrigerate if not using immediately. The dressing will keep chilled for several days; the flavors often intensify after a short rest.

Recipe Pairings

This lemon herb tahini pairs beautifully with leafy greens like kale, arugula, or mixed salad greens. Toss it with a chopped vegetable salad for a bright and satisfying meal. It also complements grilled or blackened chicken, roasted vegetables, grain bowls, and warm roasted potatoes.

Use it as a dip for fresh vegetables, pita chips, or warm flatbread. It makes a flavorful spread for sandwiches and wraps, adding creaminess and herb-forward brightness to wraps with roasted vegetables, chicken, or falafel.

Recipe Variations

• Tahini substitute: If tahini is unavailable, creamy nut butters such as cashew butter can be used for a similar texture and richness.
• Herb choices: Feel free to mix or match herbs—cilantro, basil, or mint can change the profile and add new freshness.
• Onion alternative: Yellow onion may replace shallot when necessary; use a small amount to avoid overpowering the dressing.
• Sweetener: Maple syrup and honey are both good options; reduce or omit if you prefer no added sweetness.
• Citrus swap: If lemons aren’t available, lime juice and zest make a bright alternative with a slightly different citrus character.

Other Recipes to Try

Side Dishes

Oven Baked Jalapeño Poppers

Side Dishes

Pan Fried Feta With Hot Honey

Appetizers

Baked Goat Cheese Dip

Appetizers

Crispy Air Fryer Zucchini Fries

If you try this recipe and enjoy it, please share your experience or leave a comment where you found this recipe. Thank you for reading and for cooking with fresh, simple ingredients.

Lemon Herb Tahini

A bright, herb-forward tahini dressing ready in 10 minutes. Makes about 1 cup and serves 6 as a dressing.

Prep: 10 mins | Servings: 6

Equipment

• High-speed blender or food processor

Ingredients

• ½ cup tahini, well stirred
• 1 tsp minced shallot
• 3 tbsp olive oil
• 2 garlic cloves
• ¼ cup fresh parsley, chopped
• ¼ cup fresh chives, chopped
• ¼ cup fresh dill, chopped
• 2 tsp lemon zest
• ¼ cup lemon juice, freshly squeezed (about 2 lemons)
• ¼ cup cold water (add more as needed to thin)
• ½ tsp salt
• ¼ tsp pepper
• 1 tsp maple syrup (or honey)

Instructions

1. Recipe yields about 1 cup of dressing. Start by measuring the tahini, zesting the lemon, and juicing the lemon.
2. Combine the tahini, lemon zest, lemon juice, chopped herbs, garlic, shallot, olive oil, maple syrup, salt, and pepper in a high-speed blender or food processor. Blend until a thick, creamy dressing forms.
3. If the dressing is too thick, add cold water one tablespoon at a time until you reach the desired consistency. Taste and adjust salt, pepper, or a touch more sweetener if needed.
4. Transfer the dressing to an airtight container and refrigerate if not using immediately. Use it as a salad dressing, a dip for vegetables or chips, or a spread for wraps and sandwiches.

Notes

You may need more water to thin the dressing to your preferred consistency. Honey can be substituted for maple syrup.

Nutrition

Serving: 3 tbsp | Calories: 190 kcal | Carbohydrates: 7 g | Protein: 4 g | Fat: 18 g | Sodium: 204 mg

Nutrition information is an approximation.

Additional Info

Author: Bailey Rhatigan

Course: Sauces & Dressings | Cuisine: American | Prep Time: 10 minutes

The post Creamy Lemon Herb Tahini Sauce for Salads & Dips first appeared on Ceruh.

Top 10 Modak Recipes for Ganesh Chaturthi to Savor This Auspicious Occasion

1. Ukadiche Modak (Steamed Modak)

   

   Ukadiche Modak Ingredients

   2 cups rice flour
   1 cup freshly grated coconut
   1 cup grated jaggery
   1/2 tsp cardamom powder
   Water as required
   

   Combine grated coconut and jaggery in a pan and heat gently until the jaggery melts. Stir in cardamom powder and allow the mixture to cool. In another pan, boil water with a pinch of salt. Gradually add rice flour while stirring continuously to prevent lumps. Cook until the dough comes together, then let it cool slightly. Grease your palms with a little ghee, divide the dough into small portions, and flatten each portion into a disc. Place a spoonful of the coconut-jaggery filling in the centre, fold the edges, and shape into a Modak.

   Steam the Modaks for 10–15 minutes and serve warm. This classic version is a staple in many households during the festival.

2. Mawa Modak

   

   Ingredients

   2 cups mawa (khoya)
   1 cup sugar
   1/2 tsp cardamom powder
   Chopped nuts (almonds, pistachios) for garnish

   Instructions

   • Heat mawa in a pan on low flame. Add sugar and cardamom powder and cook until the sugar dissolves and the mixture thickens.
   • Remove from heat and allow it to cool slightly. Shape the mixture into Modaks, garnish with chopped nuts, and let them set before serving.

   Rich and creamy, Mawa Modaks are perfect for those who prefer a decadent, sweet treat.

3. Chocolate Modak

   

   Chocolate Modak Ingredients

   200 g dark chocolate
   1/2 cup condensed milk
   1 cup crushed biscuits (Digestive or Marie)

   Instructions

   • Melt the chocolate using a double boiler or microwave.
   • Mix crushed biscuits with condensed milk to form a smooth mixture, then combine with melted chocolate.
   • Shape into Modaks and refrigerate for about 30 minutes to set.

   A modern twist that children and adults both enjoy, these chocolate Modaks offer a delightful variation from traditional flavors.

4. Fried Modak

   

   Fried Modak Ingredients

   2 cups all-purpose flour
   1 cup desiccated coconut
   1 cup grated jaggery
   Ghee or oil for frying

   Instructions

   Prepare a soft dough using all-purpose flour and water and let it rest for 30 minutes. For the filling, heat coconut and jaggery until the jaggery melts; let it cool. Roll small discs from the dough, place filling in the centre, seal and shape into Modaks. Deep-fry in hot ghee until golden brown, then drain on paper towels.

   Golden and crispy, these are ideal for anyone who enjoys fried treats.

5. Easy Modak Recipe for Beginners

   

   Ingredients

   1 packet ready-made Modak dough
   1 cup grated coconut
   1 cup grated jaggery

   Instructions

   Prepare the coconut and jaggery filling as in the classic recipe. Use the ready-made dough to shape Modaks by placing filling inside and sealing. Steam for 10–15 minutes. This quick method is great for newcomers who want to join the festive preparations without much fuss.

6. Healthy Modak Recipes

   Ingredients

   

   2 cups whole wheat flour
   1 cup pitted and chopped dates
   1/2 cup mixed chopped nuts

   Directions

   Make a dough with whole wheat flour and water, cover and rest briefly. Lightly sauté chopped dates with a little water until soft, then stir in the chopped nuts. Use this filling to form Modaks with the wheat dough and steam them. These offer a nutritious alternative for health-conscious celebrants.

7. Gluten-Free Modak Recipes

   Ingredients

   2 cups rice flour
   1 cup grated coconut
   1 cup grated jaggery

   Instructions

   • Prepare Ukadiche Modak using only gluten-free ingredients such as rice flour, coconut, and jaggery.
   • This version preserves traditional flavors while being suitable for those with gluten sensitivity.

8. Coconut Modak

   

   Ingredients

   2 cups grated coconut
   1 cup grated jaggery
   1/2 tsp cardamom powder

   Instructions

   • Use coconut as the primary stuffing, combining it with jaggery and cardamom for a fragrant, sweet filling.
   • Coconut adds a fresh aroma and natural sweetness that complements many traditional Modak recipes.

9. Traditional Modak Recipes

   Ingredients

   Traditional Modaks vary by region but commonly include rice flour, coconut, and jaggery.

   Instructions

   • Explore regional variations—each area adds its own local ingredients and techniques, creating unique textures and flavors.
   • Learning a few regional styles broadens your repertoire and helps preserve culinary traditions tied to the festival.

10. Modak Recipe Variations

    Ingredients

    Experiment with fillings such as chocolate, fruit preserves, nut pastes, or flavored khoya to create personalized Modaks.

    Instructions

    Mix and match different fillings with chosen dough types—rice, wheat, or store-bought—to craft new flavors. Personalization is a lovely way to offer something unique during the celebration.

Enjoy the festival by sharing special treats, creating memories with family and friends, and honoring Lord Ganesha with these delightful Modak varieties.

Conclusion:

These ten Modak recipes bring a range of options—from traditional steamed versions to modern chocolate and healthy alternatives—so everyone can find a favorite. Whether you stick to classic methods or try new fillings and doughs, Modaks add sweetness to your Ganesh Chaturthi celebrations and make the occasion even more memorable.

The post 10 Irresistible Modak Recipes for Ganesh Chaturthi first appeared on Ceruh.