Free Kitchen Hacks eBook

Truffle Oil

Truffle oil is a flavorful finishing oil with a strong and distinct umami taste.

It’s a favorite of mine as a busy mom with a gourmet palate, because this singular ingredient can completely uplevel your dish with little effort.

It is an ingredient that is a little bit on the pricier side as truffles are rare and hard to find. However, just a little bit goes a long way!

Find all of our recipes with truffle oil here, from fries to risotto!

Simmer Down Your Search!

Truffle Mashed Potatoes with Chives

30-Minute Truffle Mashed Potatoes

Plate piled high with truffle oil pasta topped with a mushroom medley.

Easy

Truffle Oil Pasta with Mushroom Medley

galvanized mug full od homemade truffle french fries garnished with parmesan and parsley

How to Make Homemade Parmesan Truffle Fries

Gourmet Truffle Mushroom Risotto on a plate

Creamy Mushroom Risotto with Truffle Oil

Overhead image of rustic serving plate piled high with roasted brussels sprouts topped with truffle oil and grated Parmesan cheese.

Easy

Roasted Truffle Brussels Sprouts with Parmesan

vegan truffle mac and cheese individual serving

Vegan Truffle Mac and Cheese

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…and it turned out better than I could’ve imag

…and it turned out better than I could’ve imagined! If you’re hesitant about trying dessert hummus- I urgeeee you to take the leap!
This Brownie Batter hummus uses real chocolate to make a decadent dip perfect for an any-time snack or dessert to satisfy your sweet tooth. Ready in 10 minutes or less!

-1 (15.5 ounce) can chickpeas (both the beans and the liquid)
-⅓ cup chocolate chips (dark preferred, or semi-sweet)
-¼ cup almond butter (or any other nut butter of choice)
-¼ cup maple syrup
-2 tablespoons cocoa powder (I used dark)
-½ teaspoon salt
-¼ cup mini chocolate chips (optional)

-Separate the chickpeas from the liquid, conserving the liquid (also called aquafaba) for later use. Melt the chocolate chips in the microwave in 30-second intervals, stirring in between until smooth. If you would like to peel the chickpeas for a smoother hummus you can, but this is completely optional!
-Add the chickpeas, melted chocolate, almond butter, maple syrup, cocoa powder, and salt to a food processor or high-powered blender and blend on high.
-While the blender is on, slowly add the aquafaba until you are happy with the consistency (usually 1-2 tablespoons). You may need to stop and use a spatula to scrape down any ingredients stuck to the sides halfway through.
-Transfer the brownie batter hummus to a bowl and top with mini chocolate chips (optional). Serve with strawberries, vanilla wafers, pretzel crisps and/or any other dippers of choice!

These Chocolate Cookies with White Chocolate Chips

These Chocolate Cookies with White Chocolate Chips boast a delightful blend of rich cocoa flavor and creamy sweetness in every bite.

Chocolate Cookies with White Chocolate Chips
-½ cup softened unsalted butter (1 stick)
-1 cup granulated sugar
-1 teaspoon vanilla extract
-1 large egg
-¾ cup all-purpose flour
-½ cup dark unsweetened cocoa powder
-¼ teaspoon salt (plus optional extra flaky sea salt for garnish)
-½ teaspoon baking soda
-1 cup white chocolate chips

-Preheat your oven to 350°F and line two large baking sheets with parchment paper or a reusable baking mat.
-To a large mixing bowl, add softened butter and sugar. Use a hand mixer on high to cream together until light and smooth (about 2-3 minutes).
-Add the egg and vanilla extract and use your hand mixer on low to combine.
-Add the flour, cocoa powder, salt, and baking soda and mix to combine, careful not to overbeat. Use a spatula to scrape any flour off the sides of the bowl and integrate it into your dough.
-Set aside a handful of white chocolate chips to add on top of the dough once the cookies are formed. Add the rest to your dough and use a rubber spatula to fold to combine.
-Use wet hands or a cookie scoop to shape 2 heaping tablespoons of dough into a ball and place it on your lined baking sheet. Leave a couple of inches in between each cookie for the dough to spread. Press a couple of white chocolate chips into the top of each cookie.
-Bake for 12-14 minutes until the edges are crispy to touch. Option to add extra flaky sea salt on top.

This gorgonzola sauce brings tons of flavor and ve

This gorgonzola sauce brings tons of flavor and velvety, creamy texture to any meal in just 15 minutes and one pot and with only 5 ingredients.

5-Ingredient Creamy Gorgonzola Sauce
-3 cloves garlic
-2 tablespoons unsalted butter
-4 ounces gorgonzola cheese (4 oz = about ½ cup crumbled)
-½ cup milk (any percentage works)
-¼ teaspoon black pepper

-Peel and mince the garlic. Add it to a frying pan or saucepan with the butter over medium heat and cook until it just starts to brown.
-Crumble the gorgonzola with your hands or roughly chop it. Add the milk, pepper, and gorgonzola to the butter and garlic.
-Continue to heat, stirring frequently with a spatula or wooden spoon until the cheese is fully integrated and you’re happy with the thickness. Enjoy over everything from steak to fish to vegetables!

Hold the granola, breakfast just got an upgrade! W

Hold the granola, breakfast just got an upgrade! Warm naan bread with pizza sauce, cheddar cheese, endless opportunities for toppings, and an over-easy egg make this vegetarian naan breakfast pizza a great way to start your day. Ready in 15 minutes from start to finish!

15-Minute Naan Breakfast Pizza
-1 piece naan
-¼ cup pizza sauce (or marinara)
-¼ cup shredded cheese, Italian blend
-1 large egg
-1 handful arugula
-¼ red onion, sliced
-salt & pepper to taste

-Preheat your oven to 450°F.
-Place your naan on a baking sheet and spread the sauce evenly on top.
-Sprinkle cheese on top of the sauce and add arugula and red onion.
-Crack your egg into a small bowl, then pour directly on top of the pizza. Add a crack of salt & pepper to the egg and bake for 10-12 minutes, until egg white is cooked through. If your egg is still undercooked, you can give it up to 15 minutes. Then, turn the oven off and keep the pizza in until you are happy with the temperature of your egg. #naanpizza #breakfastpizza #easybreakfastideas

These homemade pancakes without milk use a natural

These homemade pancakes without milk use a naturally dairy-free pancake batter to bring you delightfully fluffy pancakes with a crispy golden-brown exterior.
-1 cup all-purpose flour
-2 teaspoons baking powder
-2 tablespoons brown sugar
-½ teaspoon salt
-1 large egg
-1 teaspoon vanilla extract
-½ to ¾ cup water
-3 tablespoons unsalted butter (plant-based or regular) for frying

-In a large mixing bowl, whisk together the flour, baking powder, brown sugar, and salt until combined with no lumps.
-Add the egg, vanilla extract, and ½ cup of water and whisk until smooth. Assess the consistency. It should resemble a cake batter, thin enough to easily run off the whisk. If you like thinner pancakes, you can add up to another ¼ cup of water.
-Add your pancake batter to a measuring cup or any cup with a spout and handle to make for easier pouring.
-Add butter to your griddle or pan (use vegan butter if keeping it all dairy-free) and allow it to heat up on medium-high until the butter is melted. For the thickest, most perfectly round pancakes, use pancake molds. Pour batter into your molds or freeform circles onto the pan and cook over medium heat.
-When it’s ready to flip, the batter on the uncooked side will start to form little air bubbles. Use a spatula to flip the pancakes, and allow them to cook on the other side for 2-3 minutes.
-Repeat steps 4 and 5 until the pancake batter is used up, adding butter before each batch to keep your griddle greased. Serve warm with maple syrup. #homemadepancakes #breakfastidea

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