Twirl Recipes

Welcome to Twirl Recipes! 🎉 A warm, friendly space for food lovers to explore delicious recipes. Find quick meals, healthy dishes, or creative ideas.

Join us, share your favorites, and let's cook up something amazing together!

09/30/2025

Juicy, cheesy, and packed with lean protein, these Ground Turkey Stuffed Peppers are pure weeknight comfort food 😍 Perfect for meal prep or family dinners, and you can make them no-rice, with rice, or even with quinoa for a healthy twist.
Recipe in the first coʍʍҽոτ 👇

09/25/2025

🍂 Pumpkin Muffins with Chocolate Chips 🎃🍫
These are hands-down my favorite fall muffins, super soft, warmly spiced, and loaded with melty chocolate chips. My girls love them for breakfast and I love how quick they are to make (just one bowl!). They’re also perfect for Thanksgiving morning or a cozy weekend snack.

Here’s the full recipe 👇

🧁 Ingredients (makes 12 muffins)

1 cup pumpkin purée (not pumpkin pie filling)
½ cup vegetable oil
½ cup granulated sugar
¼ cup light brown sugar, packed
2 large eggs
1 tsp vanilla extract
2–3 tbsp sour cream or yogurt (optional, for extra moisture)
1½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1½ tsp pumpkin pie spice
1 cup semi-sweet chocolate chips (plus extra for topping)

👩‍🍳 Instructions

1- Preheat oven to 400°F (200°C). Line or grease a muffin tin.
2- In a large bowl, whisk together pumpkin, oil, sugars, eggs, vanilla, and sour cream (if using).
3- In a separate bowl, mix flour, baking powder, baking soda, salt, and pumpkin pie spice.
4- Gently fold the dry ingredients into the wet until just combined. Don’t overmix!
5- Stir in chocolate chips and divide batter into muffin cups (¾ full).
6- Bake at 400°F for 5 mins, then lower to 350°F and bake 15–18 mins more.
7- Let cool and enjoy warm or room temp. 🧡

💡 Tips
Use mini chocolate chips for better chocolate distribution
Freeze extras for up to 2 months
Try with whole wheat flour or dairy-free yogurt for a healthier twist!

09/22/2025

🍫✨ Craving something sweet but don’t want a huge pan of brownies?
These Small Batch Brownies (Fudgy Brownies for Two) are rich, gooey, and baked in just 30 minutes! Perfect for a cozy date night, or when you just need a little chocolate pick-me-up. 💕

Made in one bowl, with one egg → less mess, less leftovers, more chocolate happiness!

Here’s the recipe so you can try them too ⬇️

👉 Small Batch Brownies Recipe
(6 pieces – ready in 35 minutes)

Ingredients
6 tbsp unsalted butter, melted
3/4 cup sugar (white or mix with brown)
1 large egg
1 tsp vanilla extract
1/4 cup unsweetened cocoa powder
1/3 cup all-purpose flour
1/4 tsp salt
1/4 cup chocolate chips or nuts (optional)

Instructions

1- Preheat oven to 325°F (163°C). Line an 8×4 loaf pan with parchment.

2- Melt butter and whisk in sugar until smooth.

3- Add egg and vanilla, whisk until glossy.

4- Stir in cocoa, flour, and salt until just combined.

5- Fold in chocolate chips or nuts if using.

6- Spread in pan and bake 20–28 minutes (edges set, center fudgy).

7- Cool completely, slice into 6 pieces, and enjoy!

09/17/2025

✨ Sweet, buttery, and perfectly spiced – these Candied Yams are a must-have side dish that everyone will love! 🍠💛

🥄 What you’ll need:

Large sweet potatoes (about 1 ½ pounds)
½ cup packed dark brown sugar
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
8 tablespoons (1 stick) salted butter

👩‍🍳 How to make it:

1- Peel and slice sweet potatoes into thick rounds.

2- In a saucepan, melt the butter and stir in brown sugar, vanilla, cinnamon, and nutmeg until smooth.

3- Pour the mixture over the sweet potatoes and bake until tender, caramelized, and golden.

🍴 Serve these Candied Yams on the side with roasted chicken, baked salmon, or grilled steak. You can also enjoy them as part of a cozy bowl with rice, quinoa, or warm bread—just like a hearty stew, they fit perfectly into both everyday dinners and holiday feasts!

👉 Who else loves sweet potatoes this way? Let me know in the comments!

09/15/2025

Moist, fluffy, and topped with luscious cream cheese frosting… this Sweet Potato Bread is pure comfort in every slice! Perfect for fall baking or even your Thanksgiving table 🍂✨

👉 How to make it:

1- Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan.

2- Mash cooked sweet potatoes until smooth and cooled.

3- In one bowl, whisk together mashed sweet potato, sugars, eggs, oil, and vanilla.

4- Fold in flour, baking powder, baking soda, salt, and spices until just combined.

5- Bake 55–65 minutes or until a toothpick comes out clean. Let cool completely.

6- Frost with a cream cheese frosting (cream cheese, butter, powdered sugar, vanilla) and enjoy!

✨ Tip: Add nuts, chocolate chips, or swap for a dairy-free glaze if you’d like!

08/28/2025

Monkfish may be called ‘poor man’s lobster’, but trust me – this dish tastes rich and comforting! 🐟🍅

👉 Recipe :
Ingredients:
1 lb (450 g) monkfish, cut into chunks
½ lb (200 g) shrimp (optional)
1 onion, chopped
2 garlic cloves, minced
1 bell pepper, diced
1 can (14 oz / 400 g) crushed tomatoes
2 tbsp olive oil
1 tsp paprika
Salt & pepper, to taste
Fresh parsley, for garnish

Instructions:
Heat olive oil in a pan, sauté onion, garlic, and bell pepper until soft.
Stir in paprika and tomatoes, simmer 10 minutes.
Add monkfish chunks (and shrimp if desired) and simmer 6–8 minutes until fish is cooked through.
Season well, garnish with parsley, and serve with rice or bread.

08/26/2025

Seafood lovers, this one’s for you! 😍 Which dish would you pick: sizzling garlic shrimp 🦐, tender monkfish in tomato sauce 🐟, or fresh octopus salad 🐙? Comment your favorite and let me know if you’d like the recipe!

08/08/2025

✨ Cozy vibes in every bite! ✨
These Gluten-Free Carrot Cake Cupcakes are moist, fluffy, and topped with the dreamiest creamy frosting. Perfect for fall gatherings, Thanksgiving, or just because you deserve a sweet treat. 🍂🧁
Ingredients

For the Cupcakes:
1 ½ cups gluten-free flour blend with xanthan gum
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
2 large eggs, room temperature
½ cup vegetable oil or avocado oil
¾ cup brown sugar
1 tsp vanilla extract
1 cup freshly grated carrots
¼ cup crushed pineapple (optional)
¼ cup chopped walnuts or raisins (optional)

For the Frosting:
8 oz cream cheese, softened
¼ cup unsalted butter, softened
1 tsp vanilla extract
1 ½ cups powdered sugar, sifted

For the Topping (optional):
Chopped walnuts
Shredded coconut
Light dusting of ground cinnamon

Instructions

1-Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2-In a medium bowl, whisk together gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3-In a large mixing bowl, beat eggs, oil, brown sugar, and vanilla until smooth.
4-Stir in grated carrots, and if using, pineapple and walnuts or raisins.
5-Fold in dry ingredients until just combined. Do not overmix.
6-Divide batter evenly among cupcake liners, filling about ¾ full.
7-Bake 18–22 minutes or until a toothpick inserted in the center comes out clean.
8-Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Frosting

1-Beat cream cheese and butter until smooth and creamy.
2-Add vanilla extract and beat again.
3-Gradually mix in powdered sugar until light and fluffy.

Assembly
1-Frost cooled cupcakes using a piping bag or spatula.
2-Garnish with chopped walnuts, shredded coconut, or a sprinkle of cinnamon.

Storage
Store in the refrigerator for up to 4 days. Bring to room temperature before serving.

08/03/2025

Grandma’s Famous Pumpkin Bread; gluten free, low sugar, and full of cozy fall flavor 🍂
Moist, spiced, and made with real pumpkin… just like she used to make it!

Ingredients

1 ¾ cup (220g) gluten-free flour blend (with xanthan gum)
1 tsp baking soda
½ tsp baking powder
½ tsp fine sea salt
1 tbsp pumpkin pie spice
2 large eggs
¾ cup pumpkin purée (not pumpkin pie filling)
½ cup maple syrup
¼ cup olive oil or avocado oil
¼ cup plain Greek yogurt (or dairy-free yogurt)
1 tsp vanilla extract
Optional Topping:
1 tbsp coconut sugar + ½ tsp cinnamon for a crisp cinnamon sugar top

Instructions

- Preheat oven to 350°F (175°C). Grease a 9x5" loaf pan and line with baking paper.
- In a medium bowl, whisk flour, baking soda, baking powder, salt, and pumpkin spice.
- In a large bowl, whisk together eggs, pumpkin purée, maple syrup, oil, yogurt, and vanilla until smooth.
- Gently fold dry ingredients into the wet until just combined (don’t overmix).
- Pour batter into the loaf pan and smooth the top.
Sprinkle cinnamon sugar topping if using.
- Bake 50–60 mins. If it browns too fast, tent loosely with baking paper halfway.
- Let cool in the pan for 15 mins, then transfer to a wire rack to cool completely.

Slice, enjoy, and share with someone you love 🍂💛

07/30/2025

Craving just a few cookies instead of a full batch? These soft, gooey Small Batch Chocolate Chip Cookies are made for you 🍪✨
Recipe in the first coʍʍҽոτ 👇

07/23/2025

📣 Craving something sweet and healthy? 🍫✨ These protein-packed treats are perfect for guilt-free snacking!
Recipe in the first coʍʍҽոτ 👇

07/07/2025

Mediterranean Tuna Salad – Perfect for Hot Summer Days ☀️
Cool, crisp, and packed with flavor—this no-cook salad is your go-to for summer BBQ season or lazy lunch vibes!
Recipe in the first coʍʍҽոτ 👇

Address

San Francisco, CA

Website

https://www.twirlrecipes.com/

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