Thyme With Caroline

Thyme With Caroline Food lover sharing my weekly recipes, including healthy dinners, indulgent desserts and 30 minute meals. Check out ThymeWithCaroline.com for more!

04/11/2026

Spring cleaning but make it just my bed ;) Swapped in a European linen duvet cover + matching sheets from and now I don’t want to leave. It’s that soft, airy, hotel-but-better vibe.

Use my code INFG-26CAROLINEHOFFMAN10 for 10% off your first order (new customers only!)

03/11/2026

Peanut butter and jelly filled streusel muffins 🫐 🍓🥜nostalgic, creamy, fruity, crunchy. We ate these up fast! Recipe below.

2 bananas, super ripe and brown
2/3 cups granulated sugar
1/3 cup of brown sugar
½ cup unsalted butter, melted
2 eggs room temperature
½ tsp ground cinnamon
1 tsp vanilla extract
1½ cups all-purpose flour
1½ tsp baking soda
1 tsp salt
1/3 cup of jam or jelly (like blackberry)
1/3 cup of peanut or almond butter

Streusel topping
½ cup all purpose flour
1½ tbsp granulated sugar
¼ cup unsalted butter melted, room temperature
¼ cup brown sugar
1 tsp cinnamon

Mash the bananas. Add the granulated and brown sugar and mix until combined. Then pour in the butter and mix, followed by the eggs one at a time.

Add in the vanilla and cinnamon and mix once more. Then add the flour, baking soda and salt. Mix until just combined.

Prepare the streusel. Melt the butter in the microwave and let it cool for 3-4 minutes. In a bowl, mix together the flour, sugar and cinnamon. Add the butter once it has cooled and stir gently. Clumps should form. If the mixture is too wet, add more flour a tablespoon at a time. It should be clumpy but still a little soft. Use your hands if needed.

Line your muffin tins and preheat the oven to 350 degrees Fahrenheit. Spoon a large tablespoon of batter into each tin so that it covers each bottom. Then add a heaping teaspoon of jam and peanut butter to each muffin. Finish off with an another tablespoon of muffin batter, using your fingers to seal it closed.

Evenly sprinkle the streusel across each muffin top. Then place in the oven to bake for 15-20 minutes or until a toothpick comes almost out clean when inserted.

03/06/2026

Zesty Chickpea Salad 🥗 perfect office salad that doesn’t get soggy!

Dressing:
3 tbsp olive oil
1 tsp Dijon mustard
1 tbsp balsamic vinegar
1 tsp honey

Salad:
1 can of chickpeas, drained
1/3 cup cooked couscous
2/3 cups of romaine, chopped
1/2 cup of red bell pepper, diced
1/4 cup red onion, diced
1/4 cup sundried tomatoes
1/4 cup of almonds, chopped
1/4 cup fresh dill
Salt to taste

Mix all the dressing ingredients together. Then add the rest of the salad ingredients

02/14/2026

Wolf & Co. has become one of my new favorite cafes to get some work done in Chicago. Try the banana milk latte and loved the brownie croissant. It’s connected to the 606 trail in

02/13/2026

Braised Apple Cider Steak Stew with Mashed Potatoes 💕🥩🥕This cozy, impressive steak dinner looks fancy but is simple to make at home. Perfect for Valentine’s Day!

For the steak:
3-4 large carrots, sliced into rounds
½ a large yellow onion, diced
3-4 celery stalks, sliced
1 tbsp unsalted butter
1 lb shaved beef steak
Pinch of salt
2 tbsp all-purpose flour
1 ½ cups apple cider
1 ½ cups low-sodium beef broth
Fresh thyme (optional, for garnish)

For the mashed potatoes:
4 large potatoes - Yukon and gold (mixture), peeled and cut into large cubes
1 tbsp salt
3-5 tbsp unsalted butter
⅓ cup of milk (or more)
Salt to taste

Preheat the oven to 375 degrees Fahrenheit. In a Dutch oven, melt the butter over medium-high heat. Add the onions, carrots, and celery and cook until softened, 6-7 minutes.

Add the beef and sear everything for 2-3 minutes until no pink remains. Add a pinch of salt. Then add the flour and stir everything until the flour is completely absorbed.

Add the apple cider and beef broth. Bring the mixture to a boil and then turn the heat off. Place the lid on the pot and then move the pot to the oven. Cook for 1 ½ hours.

Meanwhile, make the potatoes. Add them to a large pot and cover them with just enough cold water to submerge them. Add 1 tbsp of salt and then bring the pot to a boil. Boil the potatoes until they slide off a knife easily when pierced (around 10 or so minutes).

Strain the potatoes and then add them back to the pot. Heat them over low heat for 10-20 seconds so excess water evaporates. Add the butter, milk and salt to taste and mash until smooth. Add more butter or milk if you wish.

Serve: Add potatoes to a bowl and spoon the meat mixture on top. Sprinkle with fresh thyme. Enjoy!

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