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SuperRecipes, Los Angeles, CA (2026)

08/29/2026

Churro Cookies — Crispy, Cinnamon-Sugar & Irresistible

These Churro Cookies are crispy on the outside, tender in the center, and coated in plenty of cinnamon sugar. They’re shaped like little churro discs, fried until golden, and can be finished with melted chocolate for an extra indulgent touch.

Yield: about 18–24 cookies
Prep Time: 20 minutes
Freezing Time: 20 minutes
Cook Time: 15–20 minutes

Ingredients

For the Churro Dough

2¼ cups (540 g) water
5½ tablespoons (80 g) salted butter
2 tablespoons (24–26 g) granulated sugar
2⅓ cups (280 g) all-purpose flour
¼ cup (4 tablespoons) cold milk

For the Cinnamon Sugar

1 cup (200 g) caster sugar or granulated sugar
2 teaspoons ground cinnamon

For Frying

Vegetable or canola oil, as needed

Optional for Serving

Melted semisweet or milk chocolate
Dulce de leche
Caramel sauce
Instructions

1. Make the churro dough
In a medium saucepan, combine the water, butter, and sugar.

Heat over medium heat until the butter is completely melted and the mixture just begins to simmer.

2. Add the flour
Remove the pan briefly from the heat and add the flour all at once.

Stir vigorously with a wooden spoon or sturdy spatula until the mixture comes together into a thick dough.

Return the saucepan to low heat and continue stirring for about 1–2 minutes, until the dough pulls away from the sides of the pan.

3. Add the milk
Transfer the dough to a mixing bowl and let it cool for a few minutes.

Add the cold milk gradually and mix until the dough becomes smooth, thick, and pipeable.

4. Pipe the cookies
Transfer the dough to a piping bag fitted with a large star tip.

Line a baking sheet with parchment paper or a silicone baking mat.

Pipe the dough into small spiral discs, leaving a little space between each one.

5. Freeze
Place the tray in the freezer for about 20 minutes, or until the churro discs are firm enough to handle without losing their shape.

6. Prepare the cinnamon sugar
In a shallow bowl, mix the sugar and cinnamon until evenly combined.

Set aside.

7. Fry the churro cookies
Heat the oil to 350°F (180°C).

Carefully fry the frozen churro discs in small batches, without overcrowding the pan.

Cook for about 2–4 minutes per batch, turning as needed, until deeply golden, crisp, and cooked through.

8. Coat in cinnamon sugar
Remove the cookies with a slotted spoon and allow the excess oil to drain briefly.

While still warm, toss them generously in the cinnamon sugar mixture.

9. Serve
Serve warm as they are, or dip them in melted chocolate, dulce de leche, or caramel sauce.

Tip

Make sure the oil stays close to 350°F (180°C). If the oil is too cool, the cookies may absorb too much oil; if it’s too hot, they can brown before the centers are fully cooked.

For the best texture, enjoy them fresh while they are still crisp on the outside and soft inside.

08/28/2026

You’re making farofa the wrong way.

08/28/2026

Easy Chocolate Icing – Smooth, Glossy & Ready in Minutes

This easy chocolate icing is rich, silky, and incredibly simple to make. You only need four basic ingredients and a few minutes! It’s perfect for cakes, brownies, cupcakes, cookies, loaf cakes, and more.

Prep Time: 5 minutes
Yield: About ¾ cup
No cooking required

Ingredients
1 cup (125 g) powdered sugar
4 tablespoons unsweetened cocoa powder
2 tablespoons (30 g) unsalted butter, softened
1–2 tablespoons hot water
½ teaspoon vanilla extract, optional
Pinch of salt, optional
Instructions

1. Combine the dry ingredients
Sift the powdered sugar and cocoa powder into a medium bowl. This helps prevent lumps and gives the icing a beautifully smooth texture.

2. Add the butter
Add the softened butter and mix until the mixture looks thick and crumbly.

3. Add the hot water
Pour in 1 tablespoon of hot water and whisk vigorously until the icing becomes smooth and glossy.

If using, add the vanilla extract and a tiny pinch of salt to enhance the chocolate flavor.

4. Adjust the consistency
If the icing is too thick, add more hot water ½ teaspoon at a time until it reaches your desired consistency.

For cakes and cupcakes, keep it thick and spreadable. For a thinner chocolate glaze that drips beautifully down the sides of a cake, add a little more hot water.

5. Frost your dessert
Make sure your cake, cupcakes, brownies, or cookies are completely cooled before spreading the icing over the top.

Use a spoon or offset spatula to spread it evenly.

6. Let it set
Allow the chocolate icing to sit at room temperature for about 15–20 minutes. It will gradually set while remaining soft and delicious.

🍫 Tips for Perfect Chocolate Icing

For an even richer chocolate flavor, use a good-quality unsweetened cocoa powder.

If the icing becomes too thin, simply mix in a little more powdered sugar. If it's too thick, add a few drops of hot water.

For an extra creamy version, you can replace the hot water with warm milk or heavy cream.

Simple, chocolatey, and ready in minutes—this is a great go-to icing whenever you need a quick finishing touch for your favorite homemade desserts.

08/28/2026

Don’t Make Bread Before Watching This.

08/28/2026

Mini Fruit Tarts with Vanilla Pastry Cream

These beautiful Mini Fruit Tarts feature crisp, buttery tart shells filled with smooth vanilla pastry cream and topped with colorful fresh fruit. A light apricot glaze gives them that irresistible bakery-style shine. Perfect for parties, brunch, holidays, or an elegant dessert table.

Yield: 10–12 mini tarts
Prep Time: 35 minutes
Chilling Time: 1 hour
Bake Time: 12–15 minutes
Oven: 350°F (180°C)

Ingredients

For the Tart Shells

1 cup (125 g) all-purpose flour
¼ cup (30 g) powdered sugar
½ cup (115 g) cold unsalted butter, cut into small cubes
1 large egg yolk
1–2 tablespoons ice-cold water
Pinch of salt

For the Vanilla Pastry Cream

2 cups (480 ml) whole milk
4 large egg yolks
½ cup (100 g) granulated sugar
3 tablespoons cornstarch
1 teaspoon vanilla extract
1 tablespoon (14 g) unsalted butter

For the Fruit Topping

Fresh strawberries, sliced
Fresh blueberries
Kiwi, peeled and sliced
Fresh raspberries, optional
2 tablespoons apricot jam
1 teaspoon water, if needed
Instructions

1. Make the tart dough
In a large bowl, whisk together the flour, powdered sugar, and a pinch of salt.

Add the cold cubed butter. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles fine crumbs.

Add the egg yolk and 1 tablespoon of cold water. Mix gently until the dough begins to come together. Add the remaining water only if necessary.

Avoid overworking the dough to keep the tart shells tender and crisp.

2. Chill the dough
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.

3. Shape the tart shells
Preheat the oven to 350°F (180°C).

Roll the chilled dough out on a lightly floured surface to about ⅛ inch (3 mm) thick.

Cut circles slightly larger than your mini tart pans and gently press the dough into the bottom and sides of each mold.

Trim away any excess dough and prick the bottoms lightly with a fork.

4. Bake
Bake for 12–15 minutes, or until the shells are lightly golden around the edges.

Remove from the oven and let them cool for a few minutes before carefully removing them from the molds. Transfer to a wire rack and cool completely.

Make the Vanilla Pastry Cream

5. Heat the milk
Pour the milk into a saucepan and heat over medium-low heat until hot and steaming, but do not let it boil.

6. Prepare the egg mixture
In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until pale and smooth.

7. Temper the eggs
Slowly pour about half of the warm milk into the egg mixture while whisking constantly.

Pour everything back into the saucepan with the remaining milk.

8. Cook until creamy
Cook over medium-low heat, whisking constantly, until the pastry cream becomes thick and smooth.

Once thickened, continue cooking for about 1 minute, stirring continuously.

Remove from the heat and stir in the vanilla extract and butter until silky and glossy.

9. Chill the pastry cream
Transfer the pastry cream to a bowl and place plastic wrap directly against the surface to prevent a skin from forming.

Refrigerate until completely cold, about 1–2 hours.

Assemble the Mini Fruit Tarts

10. Fill the shells
Whisk the chilled pastry cream briefly until smooth.

Spoon or pipe a generous amount into each cooled tart shell.

11. Decorate with fresh fruit
Arrange the sliced strawberries, blueberries, kiwi, and raspberries beautifully over the pastry cream.

12. Add the bakery-style glaze
Warm the apricot jam for a few seconds until fluid. If necessary, stir in about 1 teaspoon of water.

Using a pastry brush, gently brush a thin layer over the fruit. This adds a beautiful glossy finish and helps keep the fruit looking fresh.

13. Chill and serve
Refrigerate the finished tarts for about 30 minutes before serving.

✨ Baker's Tip

For the crispiest tart shells, make sure they are completely cool before adding the pastry cream. Assemble the tarts close to serving time so the buttery crust stays crisp.

The combination of crisp pastry, silky vanilla cream, and juicy fresh fruit makes these mini tarts look and taste like they came straight from a pastry shop.

08/27/2026

Pumpkin Cream Cheese Muffins

Soft, moist, and perfectly spiced, these Pumpkin Cream Cheese Muffins are filled with a rich vanilla cream cheese center that makes every bite irresistible. They’re perfect for fall mornings, brunch, dessert, or alongside a hot cup of coffee.

Yield: 12 muffins
Prep Time: 20 minutes
Bake Time: 20–24 minutes
Oven: 350°F (175°C)

Cream Cheese Filling
4 oz (113 g) block-style cream cheese, softened to room temperature
3 tablespoons powdered sugar
½ teaspoon vanilla extract
Pumpkin Muffins
2 cups (250 g) all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 can (15 oz / 425 g) 100% pure pumpkin puree
½ cup (120 ml) canola oil or other neutral oil
2 large eggs, room temperature
¾ cup (150 g) packed light brown sugar
¼ cup (50 g) granulated sugar
2 teaspoons vanilla extract
Instructions

1. Prepare the oven and muffin pan
Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners or lightly grease each cup.

2. Make the cream cheese filling
In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla until completely smooth and creamy.

Transfer the mixture to a piping bag or small zip-top bag and set aside.

3. Combine the dry ingredients
In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.

Set aside.

4. Mix the wet ingredients
In a large bowl, whisk together the pumpkin puree, canola oil, eggs, brown sugar, granulated sugar, and vanilla until smooth and well combined.

5. Make the muffin batter
Gradually add the dry ingredients to the pumpkin mixture.

Using a spatula, gently fold everything together just until no streaks of flour remain. Avoid overmixing, as this can make the muffins dense instead of soft and fluffy.

6. Fill the muffin cups
Divide about half of the pumpkin batter among the prepared muffin cups.

Add approximately 1 tablespoon of cream cheese filling to the center of each muffin.

Cover with the remaining pumpkin batter, filling each cup about ¾ full.

For a bakery-style look, you can reserve a small amount of cream cheese mixture and pipe a little swirl on top of each muffin.

7. Bake
Bake for approximately 20–24 minutes, or until the tops are set and a toothpick inserted into the pumpkin portion of a muffin comes out clean or with a few moist crumbs.

Avoid inserting the toothpick directly into the cream cheese center.

8. Cool
Let the muffins cool in the pan for about 10 minutes, then transfer them to a wire rack.

They’re delicious slightly warm, but the cream cheese center will become firmer and creamier as the muffins cool.

Storage

Because these muffins contain a cream cheese filling, store leftovers in an airtight container in the refrigerator for up to 4 days. For the best texture, let them sit at room temperature for about 15–20 minutes before serving.

Baking Tip

Be sure to use pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains added sugar and spices and can change both the sweetness and texture of the muffins.

The result is an incredibly moist pumpkin muffin packed with warm fall spices and a creamy cheesecake-style center. 🎃🧁

08/27/2026

# # 🌈 Sprinkle Cinnamon Rolls with Cream Cheese Frosting

Soft, fluffy, buttery cinnamon rolls filled with brown sugar, warm cinnamon, and colorful rainbow sprinkles, then topped with a rich and creamy vanilla cream cheese frosting. These fun, bakery-style rolls are perfect for birthdays, brunch, celebrations, or whenever you want something extra sweet and colorful.

**Yield:** 9–12 rolls
**Prep Time:** 25 minutes + rising time
**Bake Time:** 20–25 minutes
**Oven:** 350°F (180°C)

# # # Ingredients

**For the Dough**

* 4 cups (500 g) all-purpose flour
* ¾ cup (180 ml) warm milk, about 105–110°F
* ¼ cup (50 g) granulated sugar
* 2¼ teaspoons (7 g) instant yeast
* ¼ cup (55 g) unsalted butter, melted and slightly cooled
* 1 large egg, room temperature
* ½ teaspoon salt
* 1 teaspoon vanilla extract
* ½ cup (75 g) rainbow sprinkles

**For the Cinnamon Filling**

* ¼ cup (55 g) unsalted butter, softened
* ½ cup (100 g) packed brown sugar
* 1½ teaspoons ground cinnamon
* ¼ cup (40 g) rainbow sprinkles

**For the Cream Cheese Frosting**

* 4 oz (113 g) cream cheese, softened
* 2 tablespoons (28 g) unsalted butter, softened
* 1 cup (120 g) powdered sugar
* 1 teaspoon vanilla extract
* 1–2 tablespoons milk
* Extra rainbow sprinkles, for decorating

# # # Instructions

**1. Activate the yeast**
In a large bowl, combine the warm milk, sugar, and yeast. Let it sit for **5–10 minutes**, until slightly foamy.

**2. Make the dough**
Add the melted butter, egg, and vanilla extract. Mix until combined.

Gradually add the flour and salt, mixing until a soft dough begins to form.

Knead for **8–10 minutes**, until the dough is smooth, soft, and elastic. If it feels too sticky, add a little flour, one tablespoon at a time.

Gently knead in the rainbow sprinkles at the very end, just until evenly distributed. Avoid overmixing so the colors don't bleed into the dough.

**3. First rise**
Transfer the dough to a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap and let rise in a warm place for about **1 hour**, or until doubled in size.

**4. Prepare the filling**
In a small bowl, combine the brown sugar and cinnamon.

Roll the risen dough on a lightly floured surface into a large rectangle, approximately **12 × 16 inches**.

Spread the softened butter evenly over the dough, leaving a small border around the edges.

Sprinkle evenly with the cinnamon-brown sugar mixture, followed by the rainbow sprinkles.

**5. Shape the rolls**
Starting from one long side, roll the dough tightly into a log.

Using a sharp knife or unflavored dental floss, cut the log into **9–12 equal rolls**.

Arrange them in a lightly greased baking dish, leaving a little space between each roll.

**6. Second rise**
Cover and let rise for another **30–45 minutes**, until noticeably puffy.

Meanwhile, preheat the oven to **350°F (180°C).**

**7. Bake**
Bake for **20–25 minutes**, or until the tops are lightly golden and the centers are fully baked.

Avoid overbaking—the secret to soft cinnamon rolls is keeping the centers tender and fluffy.

# # # Make the Cream Cheese Frosting

Beat the softened cream cheese and butter together until completely smooth and creamy.

Gradually add the powdered sugar and vanilla.

Add the milk **one tablespoon at a time** until the frosting reaches a smooth, spreadable consistency.

# # # Finish the Rolls

Let the cinnamon rolls cool for about **5–10 minutes**, then spread the cream cheese frosting generously over the warm rolls.

Finish with extra rainbow sprinkles and serve while they're still soft and warm.

# # # ✨ Baking Tip

For especially soft rolls, don't add too much flour while kneading. The dough should remain **soft and slightly tacky**, rather than stiff or dry.

The result is a batch of **pillowy cinnamon rolls with buttery cinnamon-sugar swirls, colorful sprinkles, and a creamy vanilla frosting** in every bite.

08/26/2026

Microwave Strawberry Jam in Minutes!.

08/26/2026

🍓 Pink & Vanilla Wafer Biscuits

These homemade Pink & Vanilla Wafer Biscuits are crisp, delicate, and filled with a smooth strawberry-vanilla cream. They’re perfect for parties, afternoon treats, dessert tables, or simply when you want a fun bakery-style snack at home.

Yield: about 20–24 wafer bars, depending on size

Ingredients

For the Wafer Batter

2 cups (250 g) all-purpose flour
½ cup (60 g) cornstarch
½ cup (60 g) powdered sugar
½ cup (113 g) unsalted butter, softened
2 large eggs
½ cup (120 ml) milk
1 teaspoon vanilla extract
1 teaspoon baking powder
¼ teaspoon salt
1–2 tablespoons strawberry powder or strawberry flavoring
Pink food coloring, optional

For the Cream Filling

½ cup (113 g) unsalted butter, softened
1 cup (120 g) powdered sugar
2 tablespoons (15 g) milk powder
1–2 tablespoons strawberry powder
1 teaspoon vanilla extract
1–2 tablespoons milk, as needed
Instructions

1. Prepare the batter

In a large bowl, beat the softened butter and powdered sugar until light and creamy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, sift together the flour, cornstarch, baking powder, and salt.

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix just until smooth. The batter should be thick but still easy to spread.

2. Divide the flavors

Divide the batter into two equal portions.

Leave one portion plain for the vanilla wafers.

Add the strawberry powder and a few drops of pink food coloring to the second portion. Mix until evenly colored.

3. Cook the wafers

Preheat the wafer maker and lightly grease it if necessary.

Place a small amount of batter in the center, close the machine, and cook until the wafer is thin, crisp, and lightly golden.

Remove carefully and place on a wire rack.

If needed, trim or cut the wafers into neat rectangles while they are still slightly warm.

Let them cool completely before filling.

Make the Cream Filling

4. Prepare the filling

Beat the softened butter until smooth and creamy.

Gradually add the powdered sugar and milk powder.

Add the strawberry powder and vanilla extract.

Mix well, then add milk a little at a time until you get a smooth, spreadable cream. The filling should be soft enough to spread but firm enough to stay between the wafers.

Assemble the Wafer Biscuits

5. Layer and fill

Spread a very thin layer of cream over one wafer sheet.

Top with another wafer and press gently.

You can alternate pink and vanilla wafers for a pretty striped look.

Continue layering until you reach your desired thickness.

6. Let them set

Allow the assembled wafers to rest for about 20–30 minutes so the filling can firm up slightly.

Cut into bars, fingers, or small rectangles using a sharp knife.

Storage

Store the wafer biscuits in an airtight container at room temperature.

For the crispiest texture, make sure both the wafers and the filling are completely cool before assembling and storing.

Tip

For a more commercial-style wafer texture, keep the batter just thin enough to spread quickly in the wafer maker, and use only a thin layer of filling between the sheets.

08/26/2026

🍗🧀 Creamy Chicken & Cheese Lasagna

This Creamy Chicken Lasagna is loaded with tender seasoned chicken, silky white sauce, fresh parsley, and plenty of melted cheese. It’s rich, comforting, and beautifully golden on top — perfect for an easy family dinner or a cozy weekend meal.

Prep Time: 25 minutes
Cook Time: 35–40 minutes
Servings: 4–6
Oven: 350°F (180°C)

Ingredients

For the Chicken

14 oz (400 g) boneless, skinless chicken breasts, cut into small cubes
1 tablespoon olive oil
1 garlic clove, minced
1 small bunch fresh parsley, finely chopped
Salt, to taste
Freshly ground black pepper, to taste

For the Lasagna

9–12 lasagna noodles, fresh or oven-ready
2 cups (500 ml) creamy béchamel or white sauce
⅓ cup + 1 tablespoon (100 ml) milk
1½ cups (150 g) shredded cheese, such as mozzarella, Gruyère, or Swiss cheese
Instructions

1. Cook the chicken
Heat the olive oil in a large skillet over medium heat. Add the cubed chicken and minced garlic.

Cook for 5–7 minutes, stirring occasionally, until the chicken is lightly golden and cooked through.

Season with salt and black pepper, then stir in half of the chopped parsley. Remove from the heat and set aside.

2. Prepare the creamy white sauce
In a bowl, combine the béchamel sauce with the milk and whisk until smooth.

This slightly thins the sauce, giving the lasagna noodles enough moisture to become tender while baking.

3. Prepare the baking dish
Preheat the oven to 350°F (180°C).

Spread a thin layer of white sauce over the bottom of a rectangular baking dish.

4. Assemble the first layer
Arrange a layer of lasagna noodles over the sauce.

Top with half of the cooked chicken, a generous layer of white sauce, and a handful of shredded cheese.

5. Add the second layer
Cover with another layer of lasagna noodles.

Add the remaining chicken, more white sauce, and another layer of shredded cheese.

6. Finish the lasagna
Top with a final layer of lasagna noodles.

Spread the remaining white sauce generously over the top, making sure the noodles are completely covered, especially around the edges.

Finish with the remaining shredded cheese.

7. Bake until golden and bubbly
Bake for 35–40 minutes, or until the noodles are tender, the filling is bubbling, and the cheese on top is beautifully melted and golden brown.

If the top starts browning too quickly, loosely cover the dish with aluminum foil.

8. Let it rest
Remove the lasagna from the oven and let it rest for 5–10 minutes before slicing. This helps the layers set and makes serving much easier.

Finish with the remaining fresh parsley.

Tip

For an even richer filling, add a few spoonfuls of cream cheese, ricotta, or heavy cream between the layers. You can also sprinkle a little Parmesan over the top for an extra flavorful golden crust.

Serve hot with a crisp green salad or garlic bread for a delicious, comforting meal. 🍽️✨

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