Easy Recipes For Easy Moms

09/05/2025

08/28/2025

🥘 Chicken, Mushroom & Potato Casserole

🧾 Ingredients
Main Layer:
• 6 medium potatoes, peeled
• 300 g (10.5 oz) chicken breast or fillet, diced
• 300 g (10.5 oz) mushrooms, sliced
• 150 g (5.3 oz) tomatoes, chopped
• 150 g (5.3 oz) hard cheese (e.g. cheddar or gouda), grated
• 1 garlic clove, minced
• Vegetable oil, for sautéing
• Salt & black pepper, to taste

Creamy Egg Pouring Mixture:
• 3 eggs
• 200 g (¾ cup) sour cream
• 50 g (¼ cup) milk
• Fresh dill, chopped (about 1 tbsp)
• Salt, pepper, and dry garlic powder, to taste

🔪 Instructions
1. Prep the Potatoes:• Boil potatoes until fork-tender. Drain and place them in a greased baking dish.
• Mash gently with the bottom of a glass to form an even layer.

2. Pre-Bake the Base:• Drizzle with vegetable oil, sprinkle with salt, and bake at 180°C (350°F) for 15 minutes until lightly golden.

3. Cook the Fillings:• In a skillet, sauté chicken pieces until cooked through. Season with salt and pepper.
• In a separate pan, sauté mushrooms with minced garlic until browned and fragrant.

4. Prepare the Pouring Mixture:• In a bowl, whisk together eggs, sour cream, milk, dill, salt, pepper, and garlic powder until smooth.

5. Assemble the Casserole:• Remove the potato base from the oven.
• Layer cooked chicken, then mushrooms, then chopped tomatoes over the potatoes.

6. Add the Creamy Mixture:• Pour the egg-sour cream mixture evenly over the layered ingredients.
• Sprinkle grated cheese generously on top.

7. Final Bake:• Return to the oven and bake at 180°C (350°F) for 40–45 minutes, until the top is golden and bubbly.

8. Cool & Serve:• Let rest for 10 minutes before serving. Garnish with extra dill or parsley if desired.

08/27/2025

Nutty & Unapologetic Pistachio Cream Cake

AKA: “I’m rich, nutty, and not here to be humble.”

This cake is what happens when pistachios and white chocolate decide they’re too good for your average dessert. It’s layered, luscious, and just bougie enough to make your boxed mix cry.

🍰 For the Cake (because basic isn’t invited):
• 1½ cups flour (yes, actual flour—not almond dust or oat dreams)
• 1½ tsp baking powder
• ½ tsp baking soda
• A pinch of salt (don’t skip it unless you enjoy bland regret)
• ½ cup butter, room temp—because cold butter ruins lives
• ¾ cup sugar (sweet, but not clingy)
• 2 large eggs (no substitutes, no drama)
• 1 tsp vanilla extract (real stuff, not “vanilla-flavored sadness”)
• ½ cup sour cream (or yogurt if you’re living dangerously)
• ½ cup milk
• 1 cup finely chopped pistachios (not the green dust from the bottom of the bag)
• ½ cup white chocolate chips (because we’re fancy like that)

🍦 For the Cream (the frosting that thinks it’s couture):
• 1 cup butter, room temp
• 1½ cups powdered sugar (sifted, unless you enjoy lumps)
• ½ cup cold cream (because warm cream is a crime)
• 1 tsp vanilla extract
• Extra pistachios for topping—go wild, it’s garnish not guilt

👩‍🍳 Instructions (read them or risk cake chaos):
1. Preheat to 175°C. Grease two 20 cm pans like they owe you rent. Dust with flour like you’re passive-aggressively cleaning.
2. Dry mix: Flour, baking powder, soda, salt. Stir like you’re judging someone’s life choices.
3. Wet mix: Cream butter and sugar until fluffy enough to make clouds jealous. Add eggs one at a time—don’t rush perfection. Stir in vanilla like you mean it.
4. Combine: Add dry mix, milk, and sour cream in order. Fold in pistachios and white chocolate like you’re hiding treasure.
5. Bake: Divide batter, bake 22–25 min. Toothpick test it—if it’s clean, you win. Cool completely unless you enjoy frosting melt-downs.
6. Cream time: Whip butter until it’s living its best life. Add sugar slowly (like you’re building suspense). Beat in vanilla and cream until glossy enough to make lip gloss jealous.
7. Layer up: Slice cakes horizontally for 4 layers. Frost between each like you’re stacking edible luxury. Cover top and sides like you’re wrapping a gift for someone you actually like.
8. Garnish: Pistachios. Everywhere. No such thing as too much.
9. Chill: 30 minutes in the fridge. You, the cake, and your attitude.

This cake doesn’t whisper “delicious”—it struts in, throws glitter, and demands applause.

08/27/2025

🍋 Sourdough Lemon Drama Cake

AKA: “I’m not like other cakes—I have depth.”

This one’s been flying off the shelves like it owes people money. Tangy, tender, and smugly superior thanks to that sourdough discard you almost threw out. It’s not just good—it’s “shut up and take my money” good.

🧁 Ingredients
Cake:
• ½ cup oil or butter (pick your poison)
• ¾ cup sugar (because life’s too short for bland cake)
• 2 eggs (preferably not from your neighbor’s rogue chicken)
• 1½ cups flour
• 1½ tsp baking powder
• ½ tsp salt
• 1 tbsp lemon zest (yes, fresh. Don’t even think about skipping it.)
• 1 tbsp lemon juice
• ½ cup sourdough discard (finally, a reason to keep it)
• ¾ cup milk

Glaze:
• ½ cup powdered sugar
• 2 tsp lemon zest
• 2 tsp lemon juice

🧨 Instructions
1. Preheat that oven to 350°F. Grease your pan like it’s going on a date—loaf or 9×9, your call.
2. Mix wet stuff: Oil, sugar, eggs. Stir like you mean it.
3. Add dry stuff: Flour, baking powder, salt—dump it in thirds, alternating with milk and sourdough discard. Don’t overthink it. Stir in lemon juice and zest like you’re zesting away your regrets.
4. Bake:• Loaf: 50–60 min
• Square: 40–50 min
Toothpick test it. If it comes out clean, you’re golden. Cool for 15 min.

5. Glaze it: Mix glaze ingredients. Pour over warm cake like you’re icing your enemies. Let it cool before slicing—unless you enjoy molten sugar burns.

08/18/2025

🧂 Everything-Bagel Crispy Chickpeas

Crunchy, salty, and bursting with that iconic everything-bagel flavor, these roasted chickpeas are your new go-to snack. They’re addictive on their own and add a satisfying crunch to salads or grain bowls. Pro tip: removing the chickpea skins makes all the difference for that perfect crisp.
🧄 Ingredients
• 2 cans (15 oz each) no-salt-added chickpeas, rinsed
• 3 tbsp extra-virgin olive oil
• 2 tbsp everything bagel seasoning

🔥 Directions
1. Preheat & Prep:
Place a large rimmed baking sheet on the top oven rack and preheat to 400°F. Line a second baking sheet with paper towels. Spread chickpeas out and gently rub with more paper towels to remove skins. Discard skins.

2. Roast:
Toss chickpeas with olive oil in a large bowl. Spread them evenly on the preheated baking sheet. Roast for 30 minutes, stirring halfway through, until golden and crispy.

3. Season:
While chickpeas roast, pulse the everything bagel seasoning in a spice grinder for a finer texture. Once chickpeas are done, sprinkle with seasoning while still hot and toss to coat.

4. Cool & Crunch:
Let cool for 10 minutes. Snack away or store for later!

08/07/2025

💁‍♀️ Bougie Vanilla Sugar (Because You’re Fancy Now)

Ingredients:
• 1 cup granulated sugar (or cane sugar, if you’re feeling artisanal)
• 1–2 vanilla bean pods (aka the overpriced divas of the spice world)

Instructions:
1. Dump the Sugar:
Pour your sugar into a glass jar. Yes, a jar. Not a plastic tub from 2003.
2. Perform Surgery on the Bean:
Slice that vanilla pod open like you mean it. Scrape out the tiny, fragrant caviar inside and toss it into the sugar.
3. Don’t Waste the Pod:
You paid good money for that bean—throw the empty husk in too. It still has flavor, darling.
4. Shake Like You’re Mad at It:
Seal the jar and shake it like it insulted your baking skills. About 15–20 seconds of rage should do.
5. Let It Sit and Think About Its Life Choices:
Store in a cool, dry place for 2 weeks. Yes, two. Patience is a virtue. Shake it once a week so it doesn’t turn into a sugar brick.

07/22/2025

Death by Chocolate Muffins (for when subtlety just won’t cut it)

Makes 9 jumbo muffins — because regular-sized muffins are for quitters.
Yes, you’ll need a jumbo pan. No, your rusty cupcake tray won’t cut it.

Ingredients (aka: edible sin)

Wet Squad:
• 1 stick (8 tbsp) unsalted butter, softened like your resolve when you see chocolate
• ½ cup canola or vegetable oil — whichever bottle isn’t expired
• 1 cup sugar (you’re not here to be virtuous)
• 1 tbsp pure vanilla extract — the real stuff, not the sad imitation
• 3 large eggs — preferably not still clucking
• 1 box (3.9 oz) instant chocolate pudding mix (Jello, because we have standards)
• 1 cup sour cream (extra sass, extra moisture)
• ⅓ cup buttermilk (because why not add some tang?)

Dry Drama:
• 1½ cups cake flour (NOT self-rising. You’re the one doing the rising around here.)
• ½ cup dark cocoa powder (Dutch-processed if you want rich, deep vibes)
• 1 tsp baking soda
• 1½ tsp baking powder
• ¾ tsp fine table salt (or tears from trying to find cake flour at 10pm)
• 1½ cups semi-sweet chocolate chunks (Enjoy Life brand or enjoy judgment — your call)

Ganache that demands attention:
• 1 can (14 oz) sweetened condensed milk
• 1¼ cups bittersweet chocolate chips (Ghirardelli. Because you’re not basic.)
• ¼ tsp pure vanilla extract

Steps (less recipe, more pilgrimage):
1. Preheat your oven to 400°F and line those jumbo muffin cups like you mean business.
2. In a stand mixer (with the paddle attachment, not the whisk — we’re not whipping clouds), beat butter, oil, and sugar until it’s giving “creamy couture.”
3. Add vanilla. Beat. Eggs? One at a time — you’re building suspense.
4. Dump in the pudding mix and let it party.
5. In a separate bowl, whisk your dry ingredients together like they owe you money.
6. On low speed, mix dry stuff into the wet stuff, alternating with sour cream because you’re dramatic like that.
7. Add buttermilk. Fold in chocolate chunks. Cover and let it chill for at least an hour. Yes, chill the batter — it’s high maintenance and proud of it.
8. Scoop like your reputation depends on it. Top with extra chunks because excess is in.
9. Bake at 400°F for 5 minutes, then drop the temp to 325°F and continue for ~20 minutes until a toothpick says “You did it.”

Ganache Core (edible center of gravity):

Melt chocolate chips and condensed milk over medium heat, whisk in vanilla, and pipe it into the muffin soul-hole you created with a knife. Ruthless and delicious.

Storage Tip (like you’ll have leftovers):

Seal ’em for up to 3 days. Microwave 10–15 seconds to reawaken their chocolatey essence. If anyone dares eat them cold, banish them.

07/17/2025

👑 Banana Pudding Cheesecake-Bites

White chocolate-coated chaos with caramel drizzle and Nilla wafer swagger

🎭 Ingredients (Because plain pudding is for quitters)

Inside Drama:
• 8 oz cream cheese (you know, the good stuff—not the sad brick you forgot in the back of the fridge)
• 1/2 cup mashed banana (ripe enough to look tragic but taste divine)
• 1/4 cup instant vanilla pudding mix (this is Banana Pudding, not an existential crisis)
• 1/4 cup powdered sugar (sweetness with bite)
• 1/2 tsp vanilla extract (bonus points if it costs more than your rent)
• Pinch of salt (because even dessert needs balance)
• 1/2 cup crushed Nilla wafers (crushed dreams taste better with crunch)
• Optional: 2 tbsp sour cream (for drama and depth—like emotional baggage but delicious)

Outer Fabulousness:
• 12 oz white chocolate chips or melts (cheap ones will work, but your guests will know)
• 2 tbsp caramel sauce (drizzle like you’re Jackson Po***ck with a sweet tooth)
• 1/4 cup Nilla wafer crumbs (for the final “you tried” sparkle)

💅 Assembly (You’re not just making bites—you’re crafting edible shade)

1. Mix That Madness:• Beat that cream cheese like it owes you money.
• Toss in banana, pudding mix, sugar, vanilla, and salt. Mix until smooth enough to make angels weep.
• Fold in crushed Nilla wafers. Chill until it stops being clingy (about 45 min).

2. Ball Formation (the only time drama should be round):• Scoop, roll, freeze. Bite-sized spheres of excellence. Don’t make them too big. We’re classy here.

3. Drape in Chocolate Luxury:• Melt white chocolate like you’re melting under pressure.
• Dip each ball like you’re baptizing it in couture.
• Drizzle caramel like you’re designing runway desserts.

4. Dust with Shade:• Sprinkle Nilla crumbs like passive-aggressive glitter.
• Chill until set. Serve cold—like your finest revenge.

Serve these with zero apologies and full confidence.

07/15/2025

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