Slow Cooker Cream of Mushroom Soup

By putting this recipe in the slow cooker, you dont even have to touch the soup while its cooking. It turns out rich, creamy, and mushroomy. Great for cold days or whenever you want a hearty meal

Ingredients:

• 1 lb mushrooms, sliced
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tbsp flour
• 2 tbsp butter
• Salt and pepper to taste
• Fresh thyme for garnish optional

Instructions:

Melt the butter in a pan over medium-low heat

Put in the garlic, onion, and mushrooms

About 5 minutes of cooking will soften the food

Put some flour on top of the mushrooms and stir it all together

Put the mushrooms and other ingredients in a slow cooker

Salt and pepper should be added

Use a stir to mix

Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours

During the last 30 minutes of cooking, add the heavy cream and stir it in

After that, blend the soup with an immersion blender until it is smooth

You could also put it in a blender in batches and blend it until its smooth

Check the seasoning and make changes if needed

Serve hot, and if you want, top with fresh thyme

Grill Lovers Amazing Chicken Tandoori

Indulge in the rich flavors of Indian cuisine with this tantalizing Chicken Tandoori recipe. The yogurt-based marinade infuses the chicken with a perfect blend of spices, creating a mouthwatering dish that will impress any grill lover.

Ingredients:

• 4 chicken leg quarters
• 1 cup plain yogurt
• 2 tablespoons ginger-garlic paste
• 2 tablespoons Tandoori masala
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon cayenne pepper
• Salt to taste
• 2 tablespoons lemon juice
• 2 tablespoons vegetable oil
• Fresh cilantro for garnish

Instructions:

Cut the chicken pieces deeply so that the marinade can get inside

In a bowl, make the marinade by mixing the vegetable oil, cumin, coriander, turmeric, cayenne pepper, salt, lemon juice, and ginger-garlic paste

Spread the marinade all over the chicken, making sure it gets into the cuts

Let it sit for at least four hours, or better yet, overnight, for the best flavor

Warm up the grill over medium-high heat

Take the chicken off of the extra marinade and put it on the grill

Turn the chicken over every so often for 20 to 25 minutes, or until its cooked all the way through and has a nice char

Add fresh cilantro as a garnish before serving

Strawberry Lemon Granita Cookies

The refreshing flavors of strawberry granita and zesty lemon combine in these cookies, bringing a taste of summer to your dessert table.

Ingredients:

• 1 cup all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter, cold and cubed
• 1/2 teaspoon vanilla extract
• 1/4 cup finely crushed strawberry granita
• 1 tablespoon lemon zest
• Pinch of salt

Instructions:

Preheat the oven to 350F 175C and line a baking sheet with parchment paper

In a food processor, combine the all-purpose flour, powdered sugar, and salt

Pulse until well mixed

Add the cold cubed butter to the food processor and pulse until the mixture resembles coarse crumbs

Add the vanilla extract, crushed strawberry granita, and lemon zest to the mixture

Pulse until the dough comes together

Transfer the dough onto a lightly floured surface and gently knead it a few times until smooth

Roll out the dough to about 1/4-inch thickness

Use cookie cutters to cut out your desired shapes

Place the cut-out cookies on the prepared baking sheet

Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden

Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely

Once the cookies are completely cooled, you can optionally dust them with powdered sugar for extra sweetness

Enjoy these delightful Strawberry Lemon Granita Cookies

Chocolate Shortbread Sticks

Indulge in these delectable chocolate shortbread sticks with a buttery and cocoa-infused flavor that have been dipped in rich chocolate. Ideal for a sweet treat

Ingredients:

• 1 cup butter, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1/4 cup cocoa powder
• 1/4 tsp salt
• 1/2 cup semisweet chocolate chips

Instructions:

Mix the softened butter, powdered sugar, and vanilla extract together in a mixing bowl until everything is well mixed

Mix the all-purpose flour, cocoa powder, and salt together in a different bowl

Mix the dry ingredients into the wet ingredients one at a time until a dough forms

For about 30 minutes, put the dough in the fridge while its wrapped in plastic wrap

Warm your oven up to 350F 175C and put parchment paper on a baking sheet

To make a 1/4-inch-thick circle, roll out the chilled dough on a lightly floured surface

Cut the dough into stick shapes with a sharp knife or a cookie cutter

Put the sticks on the baking sheet that has been prepared

Bake in the oven for 12 to 15 minutes, or until the edges are just beginning to turn golden

Take the sticks out of the oven and let them cool for a few minutes on the baking sheet

Then, move them to a wire rack to cool all the way down

In a bowl that can go in the microwave, melt the semisweet chocolate chips for 20 seconds at a time, stirring after each time

Do this until the chocolate is smooth and melted

Dip one end of each shortbread stick that has been cooled into the melted chocolate

Let the extra chocolate drip off

Let the chocolate set on the sticks after theyve been dipped in it

Your chocolate shortbread sticks are ready to eat once the chocolate has set

Citrus Quinoa Parfait

A bright and citrusy quinoa parfait that is gluten-free and, if you want, dairy-free. Its great for a keto-friendly breakfast or snack.

Ingredients:

• 1 cup cooked quinoa
• 1/2 cup coconut yogurt dairy-free option
• 1 tablespoon lemon zest
• 1 tablespoon lime zest
• 1 tablespoon orange zest
• 1 tablespoon lemon juice
• 1 tablespoon lime juice
• 1 tablespoon orange juice
• 1/4 cup unsweetened shredded coconut
• 1/4 cup chopped nuts almonds, walnuts, or pecans
• 1/4 cup fresh berries strawberries, blueberries, or raspberries

Instructions:

Put cooked quinoa and coconut yogurt in a bowl and mix them together

Put in orange zest, lemon zest, lime zest, and lemon juice, lime juice, and orange juice

Mix well

To serve, put the quinoa mixture in glasses or jars and top with chopped nuts, shredded coconut, and fresh berries

Mix the ingredients together again and again until they are all gone

If you want, you can add more shredded coconut, nuts, and berries on top

Put it in the fridge for at least 30 minutes before you serve it

Venison Pepperoni

Make your own delectable venison pepperoni using this recipe, which was inspired by Realtree Camo. A special blend of spices, pork fatback, and venison combine to create a pepperoni thats ideal for snacking or combining with your favorite recipes.

Ingredients:

• 2 lbs ground venison
• 1/2 lb pork fatback, finely diced
• 2 tsp kosher salt
• 1 tsp curing salt
• 2 tbsp paprika
• 1 tbsp fennel seeds
• 1 tbsp crushed red pepper flakes
• 1 tbsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder

Instructions:

In a large mixing bowl, combine ground venison and diced pork fatback

Add kosher salt, curing salt, paprika, fennel seeds, crushed red pepper flakes, black pepper, garlic powder, and onion powder to the bowl

Mix the ingredients thoroughly until well combined

Cover the bowl with plastic wrap and refrigerate for at least 24 hours to allow the flavors to meld

Preheat your smoker to 180F 82C

Form the seasoned venison mixture into pepperoni-sized sticks and place them on the smoker racks

Smoke the pepperoni sticks for 4-6 hours, or until they reach an internal temperature of 160F 71C

Remove the venison pepperoni from the smoker and let them cool before slicing

Enjoy your homemade Venison Pepperoni with a Realtree Camo twist

Peanut Butter Bourbon-Filled Doughnuts

Savor the mouthwatering combination of bourbon and peanut butter with these delectable doughnuts. A hint of bourbon and creamy peanut butter give this traditional treat a distinctive twist. Ideal for a special dessert or breakfast.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup creamy peanut butter
• 2 large eggs
• 1/4 cup whole milk
• 2 tbsp bourbon whiskey
• 1 tsp vanilla extract
• Oil for frying
• Powdered sugar for dusting
• Sprinkles for decoration

Instructions:

In a mixing bowl, combine the flour, sugar, baking powder, and salt

In a separate microwave-safe bowl, heat the peanut butter for 20-30 seconds until softened

Add the softened peanut butter, eggs, milk, bourbon, and vanilla extract to the dry ingredients

Mix until a dough forms

Turn the dough out onto a floured surface and roll it to about 1/2-inch thickness

Use a doughnut cutter or a round cookie cutter to cut out doughnuts

Heat oil in a deep fryer or large, deep skillet to 350F 175C

Carefully fry the doughnuts in batches, turning them once, until they are golden brown, about 2-3 minutes per side

Remove the doughnuts from the oil and drain them on paper towels

While still warm, dust the doughnuts with powdered sugar and decorate with sprinkles

Serve the peanut butter bourbon-filled doughnuts immediately and enjoy

Steak Nachos Grandbaby Cakes

The perfect balance of soft steak, melted cheese, and crunchy toppings can be found in these Grandbaby Cakes style steak nachos. They are a great appetizer or snack for any time of day.

Ingredients:

• 1 lb flank steak, thinly sliced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 bag of tortilla chips
• 2 cups shredded cheddar cheese
• 1 cup diced tomatoes
• 1/2 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1/4 cup sliced jalapeos optional
• 1/2 cup sour cream
• 1/4 cup guacamole
• 1/4 cup salsa

Instructions:

Mix the paprika, cumin, chili powder, salt, and pepper in a bowl

Apply this mixture to the flank steak that has been thinly sliced on both sides

In a skillet set over medium-high heat, warm the olive oil

Slices of steak that have been seasoned should be added and cooked for two to three minutes on each side for medium-rare, or longer if desired

Before slicing it into thin strips, take it off the heat and give it a few minutes to rest

Set the oven temperature to 175C 350F

Arrange the tortilla chips in an ovenproof dish or on a baking sheet

Arrange the steak slices evenly on top of the tortilla chips

Over the steak and chips, scatter shredded cheddar cheese

Bake for five to seven minutes in a preheated oven, or until the cheese is bubbling and melted

After taking the nachos out of the oven, garnish them with sliced jalapeos, chopped cilantro, diced tomatoes, and diced red onion, if preferred

Along with sides of salsa, guacamole, and sour cream, serve the nachos hot

Savor your Grandbaby Cakes Steak Nachos

Chinese BBQ Ribs

Enjoy the juicy and flavorful Chinese BBQ Ribs that were cooked just right in a pressure cooker and then glazed with a caramelized sugar mixture and browned under the broiler. A gourmet dish thats easy to make at home

Ingredients:

• 2 lbs pork ribs
• 1 cup hoisin sauce
• 1/2 cup soy sauce
• 1/4 cup honey
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon Chinese five-spice powder
• 1/2 cup water
• 2 green onions, sliced for garnish

Instructions:

Place pork ribs in the pressure cooker

In a bowl, mix hoisin sauce, soy sauce, honey, garlic, ginger, and Chinese five-spice powder

Pour the sauce mixture over the ribs and add water

Close the pressure cooker lid and set it to high pressure for 25 minutes

Once done, release the pressure naturally for 10 minutes, then quick-release any remaining pressure

Preheat the oven broiler

Transfer the ribs to a baking sheet and brush with the cooking liquid

Broil for 5-7 minutes, turning once and basting with more sauce until caramelized

Garnish with sliced green onions before serving

Triple Chocolate Cake

Indulge in the decadence of triple chocolate with this easy slow cooker cake recipe. Its perfect for satisfying your chocolate cravings with minimal effort.

Ingredients:

• 1 package chocolate cake mix
• 1 cup sour cream
• 4 eggs
• 1/2 cup water
• 1/3 cup vegetable oil
• 1 package instant chocolate pudding mix
• 1 cup semisweet chocolate chips

Instructions:

In a bowl, combine cake mix, sour cream, eggs, water, and oil

Beat on low speed for 30 seconds

Beat on medium speed for 2 minutes

Stir in pudding mix and chocolate chips

Pour into a greased 6-qt

slow cooker

Cover and cook on low for 3-4 hours or until a toothpick inserted in the center comes out clean

Serve warm

Chocolate Chip Cookie Dough Fudge Brownies

Rich, fudgy brownies with a layer of rich cookie dough make these chocolate chip cookie dough fudge brownies the best of both worlds. Great for satisfying your sweet tooth

Ingredients:

• 1 box brownie mix
• 1/2 cup 1 stick unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup mini chocolate chips

Instructions:

Warm the oven up to 175F 350C

A 9x13-inch baking pan should be greased

Follow the directions on the package to make the brownie mix, then pour it into the pan that has been prepared

Mix the softened butter, white sugar, and brown sugar in a bowl until the mixture is smooth

Mix the milk and vanilla extract into the butter mixture and beat it in well

Adding flour little by little while mixing makes a smooth dough

Add small chocolate chips and mix well

Put dollops of the cookie dough on top of the brownie batter in the pan

Mix the cookie dough and brownie batter together with a knife

In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean or with a few wet crumbs on it

Let it cool all the way down before cutting it into squares

Grilled Romaine Hearts with Figs, Pear, and Manchego Salad

The smoky grilled lettuce, sweet figs, juicy pear, and rich Manchego cheese in this Grilled Romaine Hearts with Figs, Pear, and Manchego Salad go so well together. There is a burst of flavor from the balsamic vinaigrette that goes over it. Its perfect as a side dish or light appetizer.

Ingredients:

• 2 Romaine lettuce hearts, halved lengthwise
• 6 fresh figs, halved
• 1 ripe pear, thinly sliced
• 1/2 cup Manchego cheese, shaved
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

Warm up the grill over medium-high heat

Sprinkle salt and pepper on the cut sides of the Romaine lettuce hearts and brush them with olive oil

Put the lettuce halves on the grill with the cut side down

Cook for two to three minutes, or until grill marks show up and the lettuce starts to wilt a bit

Take the grilled lettuce off the grill and put it on a platter to serve

To make the dressing, mix the rest of the olive oil and balsamic vinegar in a small bowl with a whisk

Add pepper and salt to taste

Put the grilled Romaine hearts, figs, and pear slices on a platter to serve

Put the dressing on top of the salad

Add the shaved Manchego cheese on top

Add some fresh basil leaves as a garnish

Serve right away and enjoy

Korean Miso & Honey Glazed Cod

This Korean-inspired recipe combines the umami richness of white miso paste with the sweetness of honey to create a flavorful glaze for tender cod fillets. Finished with a sprinkle of toasted sesame seeds and green onions, this dish is both delicious and visually appealing.

Ingredients:

• 4 cod fillets
• 3 tablespoons white miso paste
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon sesame seeds
• 2 green onions, thinly sliced

Instructions:

Get the oven ready by heating it up to 400F 200C

There should be honey, soy sauce, sesame oil, rice vinegar, garlic, and ginger in a bowl

Stir these things together

Cover the cod fillets with the miso mixture and put them in a baking dish

Put the pan in a hot oven and bake the cod for 15 to 20 minutes, or until its fully cooked and flaky when you use a fork

While the cod is baking, toast the sesame seeds in a dry skillet over medium-low heat, stirring them every now and then, until they turn golden brown

Put toasted sesame seeds and sliced green onions on top of the cod after its done cooking

Northwest Kale Salad with Goat Cheese and Hazelnuts

This Northwest Kale Salad with Goat Cheese and Hazelnuts is a delightful combination of hearty kale, creamy goat cheese, crunchy hazelnuts, and sweet dried cranberries. Tossed in a flavorful balsamic vinaigrette dressing, its a nutritious and delicious salad that captures the flavors of the Pacific Northwest.

Ingredients:

• 4 cups fresh kale, chopped
• 1/2 cup crumbled goat cheese
• 1/2 cup roasted hazelnuts, chopped
• 1/4 cup red onion, thinly sliced
• 1/4 cup dried cranberries
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

Clean and dry the kale leaves well

Take off the tough stems and cut the leaves into small pieces that you can easily eat

Chopped kale, crumbled goat cheese, roasted hazelnuts, thinly sliced red onion, and dried cranberries should all be put in a large bowl together

Add the honey, salt, pepper, and extra-virgin olive oil to a small bowl and mix them together using a whisk

Pour the dressing over the salad and mix everything together until its well covered

The flavors will blend better if you let the salad sit for a while

The Northwest Kale Salad with Goat Cheese and Hazelnuts is a healthy and refreshing side dish

You can also make it a full meal by adding some grilled chicken

Have fun

Lucky Shamrock Cocktail Shooters Parfait

A delightful and colorful parfait inspired by the Lucky Shamrock Cocktail, featuring layers of vanilla yogurt, granola, fresh kiwi, mango, honey, coconut, chia seeds, and mint leaves.

Ingredients:

• 1 cup vanilla yogurt
• 1/2 cup granola
• 1/2 cup kiwi, diced
• 1/2 cup mango, diced
• 1/4 cup honey
• 2 tablespoons shredded coconut
• 1 tablespoon chia seeds
• 1 tablespoon mint leaves, chopped

Instructions:

In small glasses or shot glasses, layer 2 tablespoons of vanilla yogurt at the bottom

Add 1 tablespoon of granola on top of the yogurt layer

Sprinkle a layer of diced kiwi over the granola

Follow with another layer of vanilla yogurt

Add a layer of diced mango on top of the yogurt

Drizzle a little honey over the mango layer

Sprinkle shredded coconut and chia seeds over the honey layer

Top with another layer of vanilla yogurt

Finish by garnishing with chopped mint leaves on top

Repeat the layering process for each parfait glass

Refrigerate for at least 30 minutes before serving

Serve chilled and enjoy the Lucky Shamrock Cocktail Shooters Parfait

Fathead Bagels

If you are on the ketogenic diet or just want a low-carb, sugar-free snack, these Fathead Bagels are great. They are made with eggs, mozzarella cheese, and almond flour. The result is a chewy, satisfying bagel that you can eat by itself or with your favorite spreads on top.

Ingredients:

• 2 cups shredded mozzarella cheese
• 3/4 cup almond flour
• 2 tbsp cream cheese
• 1 tsp baking powder
• 2 eggs

Instructions:

Preheat oven to 400F 200C

In a microwave-safe bowl, melt the mozzarella and cream cheese together in 30-second intervals until fully melted and combined

In a separate bowl, whisk together almond flour and baking powder

Add eggs to the almond flour mixture and beat well

Combine the melted cheese mixture with the almond flour mixture and knead until a dough forms

Divide the dough into 4 equal parts

Roll each part into a ball and then shape into a bagel form, poking a hole in the center

Place the bagels on a baking sheet lined with parchment paper

Bake in the preheated oven for 12-15 minutes, or until golden brown

Let the bagels cool slightly before slicing and serving

Balsamic and Rosemary Chicken

Enjoy the delightful combination of balsamic vinegar and rosemary in this Paleo-friendly chicken dish. Its a flavorful and healthy option for your dinner table.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 sprigs fresh rosemary, chopped
• Salt and black pepper to taste
• 1 tablespoon honey optional

Instructions:

Balsamic vinegar, olive oil, chopped rosemary, minced garlic, and a dash of salt and black pepper should all be combined in a bowl

Pour the marinade over the chicken breasts and place them in a plastic bag that can be sealed

For optimal flavor, marinate the bag overnight or for at least 30 minutes in the refrigerator

Set up a grill pan on your stovetop over medium-high heat, or preheat your grill to medium-high heat

After removing the chicken from the marinade, grill it for 6 to 8 minutes on each side, or until the juices run clear

When grilling, be sure to baste with the remaining marinade

For a sweet glaze, you can choose to brush the chicken with honey in the final two minutes of grilling

After taking the chicken off the grill, give it a few minutes to rest before serving it hot

If desired, garnish with more fresh rosemary

Crispy Pressure Cooker Chicken with Gravy

A delightful and quick pressure cooker recipe for crispy chicken thighs with a rich and savory gravy. Tested and approved by Amy & Jacky.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 cup chicken broth
• 1/2 cup all-purpose flour
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• 1 cup water
• 2 tablespoons cornstarch
• Chopped fresh parsley for garnish

Instructions:

In a bowl, mix together flour, paprika, garlic powder, onion powder, dried thyme, salt, and pepper

Coat each chicken thigh with the flour mixture, shaking off excess

Select Saute function on the pressure cooker and heat vegetable oil

Brown chicken thighs on both sides until golden

Remove and set aside

Deglaze the pot with chicken broth, scraping up any browned bits for flavor

Return chicken thighs to the pot and add 1 cup of water

Seal the pressure cooker and set it to Poultry or high pressure for 15 minutes

Once done, perform a quick pressure release and carefully open the lid

Remove chicken and set aside

In a small bowl, mix cornstarch with a few tablespoons of water to create a slurry

Stir the slurry into the liquid in the pot to create the gravy

Simmer until thickened

Serve the crispy chicken thighs over rice or mashed potatoes, drizzled with the flavorful gravy

Garnish with chopped fresh parsley and enjoy

Slow Cooker Broccoli Cheese Soup

Slow Cooker Broccoli Cheese Soup is the ultimate EASY comfort food. Let your slow cooker do the work, and indulge in a bowl of rich, creamy goodness filled with broccoli and cheddar flavors.

Ingredients:

• 4 cups broccoli florets
• 1 cup shredded carrots
• 1 small onion, finely chopped
• 3 cups shredded sharp cheddar cheese
• 3 cups chicken broth
• 2 cups whole milk
• 1/2 cup all-purpose flour
• 1/2 cup unsalted butter
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions:

In a slow cooker, combine broccoli, carrots, and onion

In a saucepan, melt butter over medium heat

Stir in flour until well combined to create a roux

Gradually whisk in chicken broth and milk until smooth

Bring to a simmer, stirring constantly until the mixture thickens

Pour the creamy mixture over the vegetables in the slow cooker

Add garlic powder, salt, and pepper

Stir well

Cover and cook on low for 4-5 hours or until vegetables are tender

Stir in shredded cheddar cheese until melted and the soup is creamy

Adjust seasoning if needed

Serve hot and enjoy

Triple Chocolate Cake

Indulge in the decadence of triple chocolate with this easy slow cooker cake recipe. Its perfect for satisfying your chocolate cravings with minimal effort.

Ingredients:

• 1 package chocolate cake mix
• 1 cup sour cream
• 4 eggs
• 1/2 cup water
• 1/3 cup vegetable oil
• 1 package instant chocolate pudding mix
• 1 cup semisweet chocolate chips

Instructions:

In a bowl, combine cake mix, sour cream, eggs, water, and oil

Beat on low speed for 30 seconds

Beat on medium speed for 2 minutes

Stir in pudding mix and chocolate chips

Pour into a greased 6-qt

slow cooker

Cover and cook on low for 3-4 hours or until a toothpick inserted in the center comes out clean

Serve warm