This better-than-takeout Moo Shu Chicken is a hot, sizzling stir-fry of thinly sliced chicken, scrambled egg, and crisp vegetables all tossed in a savory-sweet sauce. Skip the takeout and make it at home for a fresher, cleaner version of a Chinese favorite.

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4.77 from 21 votes

Moo Shu Chicken

by Katerina Petrovska

This better-than-takeout moo shu chicken is a hot stir-fry of chicken, vegetables, and eggs in a balanced savory-sweet sauce.

Prep Time: 10 minutes

Cook Time: 15 minutes

Marinade Time: 30 minutes

Total Time: 55 minutes

Servings: 4 servings

Ingredients 

For The Marinade

• ½ cup hoisin sauce
• ¼ cup rice wine vinegar
• ¼ cup orange juice
• ¼ cup soy sauce or coconut aminos
• ½ tablespoon toasted sesame oil
• 2 teaspoons freshly grated ginger
• 4 cloves garlic, minced
• 1 to 1½ pounds boneless skinless chicken breasts, thinly sliced

To Cook

• 4 tablespoons avocado oil, divided
• 2 large eggs, whisked
• 2 cups sliced shiitake mushrooms
• 2 cups carrots and cabbage coleslaw mix
• 1 cup bean sprouts
• 6 scallions, sliced (whites and greens separated)
• sea salt and freshly ground black pepper, to taste

Instructions 

For The Marinade

• Combine hoisin sauce, rice wine vinegar, orange juice, soy sauce, toasted sesame oil, grated ginger, and minced garlic in a large bowl until smooth.
• Add the chicken, toss to coat, cover, and refrigerate for 30 minutes to marinate.

To Cook

• When ready, let the marinated chicken sit at room temperature a few minutes. Heat 1 tablespoon of avocado oil in a heavy pan over medium-high heat.
• Add the whisked eggs, cover, and cook until set, about 1 minute. Transfer eggs to a cutting board, roughly chop, and set aside.
• Add the remaining oil to the pan and heat until shimmering. Remove the chicken from the marinade (reserve the marinade) and sauté, stirring, until evenly browned.
• Add the sliced mushrooms and cook until they begin to brown, about 3 minutes.
• Stir in half the slaw mix, then pour in the reserved marinade and bring the sauce to a boil.
• Add bean sprouts and the white parts of the scallions and stir to combine.
• Add the remaining slaw, the chopped cooked eggs, and the green parts of the scallions. Toss until heated through.
• Season with salt and pepper to taste, then spoon into bowls and serve.

Equipment

• Mixing bowls
• Whisk
• Large frying pan or wok

Notes

• Chicken: Use breasts or thighs—both work well.
• Mushrooms: Shiitake is preferred, but cremini or baby bella are fine substitutes.
• Vegetables: Add bell pepper, broccoli, or other favorites if desired.
• Mise en place: Have everything prepped before you cook; the stir-fry cooks quickly.
• Serving: Serve with rice, in lettuce cups, or with scallion pancakes for variety.

Nutrition

Serving: 8ounces | Calories: 461kcal | Carbohydrates: 32g | Protein: 34g

Nutrition information is an estimate and provided as a courtesy; values may vary with different ingredients and portions.

Did you make this recipe? Leave a rating

How to Make Moo Shu Chicken

Although the ingredient list is a bit long, the method is straightforward: marinate the chicken, quickly cook the eggs, brown the chicken, sauté the vegetables, add the reserved marinade to make the sauce, then combine everything and finish with scallions. The full recipe and quantities are in the recipe card above.

• Make the marinade. Whisk the sauce ingredients together.
• Marinate the chicken. Toss chicken in the marinade and chill 30 minutes.
• Cook the eggs. Scramble briefly in hot oil, chop, and set aside.
• Brown the chicken. Sauté chicken in hot oil until nicely seared; reserve the marinade for the sauce.
• Sauté the veggies. Cook the mushrooms, then add part of the slaw.
• Add the sauce. Pour in the reserved marinade and bring to a boil.
• Finish. Stir in bean sprouts, scallions, remaining slaw, and the eggs; heat through.
• Season. Adjust salt and pepper, then serve.

How to Store & Reheat Leftovers

• Fridge: Cool completely, store in an airtight container, and refrigerate up to 4 days.
• To reheat: Sauté in a hot pan with a little oil over medium-high heat until warmed through.

More Chinese Takeaway Recipes

• Chinese Chicken and Broccoli
• Easy Kung Pao Chicken
• Pork Chop Suey
• Salt and Pepper Chicken
• Easy Chinese Hot Pot

The post Authentic Moo Shu Chicken Recipe with Hoisin Sauce and Pancakes first appeared on Cubsu.

Why I love this recipe

This no-cook sauce is effortless and ready in minutes. I usually make the sauce first so its flavors can meld while I prepare the dough and toppings. One batch covers a 12- to 14-inch pizza when you use about half the recipe; the rest stores well for future meals. It also doubles as a dipping sauce for garlic bread or breadsticks. The flavor improves the longer it sits, so making it ahead is a great idea.

Table of Contents

• Why I love this recipe
• Substitutions and additions
• How to make Pizza Sauce in 5 Minutes
• Pro Tips
• You may also enjoy

As an Amazon Associate, I may earn a small commission at no additional cost if you purchase through affiliate links in this post.

Substitutions and additions

If you like heat, stir in red pepper flakes or a pinch of cayenne to taste. You can swap jarred minced garlic for fresh minced garlic if you prefer—use about one clove fresh garlic for every teaspoon of jarred garlic. Adjust the sugar, salt, and herbs to match your personal taste. For a lower-sodium version, choose low-sodium tomato sauce and reduce the added salt.

How to make Pizza Sauce in 5 Minutes

Step 1 – In a large bowl, whisk all ingredients together until the sauce is smooth and well combined.

Step 2 – Spread about half of the sauce over your rolled-out pizza dough, add toppings, and bake in a 450°F oven for roughly 15 minutes or until the crust is golden and the cheese is melted. Refrigerate or freeze the remaining sauce for later use.

Pro Tips

For an ultra-smooth texture, blend the sauce with an immersion blender or pulse briefly in a food processor until you reach the desired consistency. Leftovers keep well in an airtight container in the refrigerator for 4–5 days.

To freeze, portion the sauce into freezer bags—about half a batch per bag—flatten them to save space, and freeze. Thaw in the refrigerator overnight or submerge the sealed bag in a bowl of cool water for 20–30 minutes to speed thawing.

You may also enjoy

• Pizza Dough without Yeast
• Chicken Nugget Pizza
• Chicken Nugget Spaghetti
• Veggie and Meat Spaghetti (with Vegan option)

Zona Cooks and Zona’s Lazy Recipes

5 Minute Pizza Sauce Recipe

Author: Zona House

A quick, no-cook pizza sauce that’s thick, flavorful, and naturally vegan. It’s faster and often tastier than store-bought options, and it yields about 2 cups—perfect for two large pizzas or multiple smaller ones.

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Course Main Course

Cuisine American Italian

Servings 8 servings (or 2 cups)

Calories 44 kcal

Equipment

• Whisk
• Mixing bowl

Ingredients

• 15 ounces tomato sauce
• 3 Tablespoons tomato paste
• 1 Tablespoon olive oil
• 2 teaspoons jarred minced garlic
• ¾ teaspoon salt
• ½ teaspoon black pepper
• 2 teaspoons granulated sugar
• 1 teaspoon onion powder
• ¼ teaspoon paprika
• 2 Tablespoons Italian seasoning

Instructions

 

• Whisk all ingredients in a large bowl until smooth.
• Spread half the sauce over pizza dough, add toppings, and bake at 450°F for about 15 minutes or until the pizza is done.

Notes

• For a smoother sauce, blend with an immersion blender or food processor to your preferred consistency.
• Keep leftovers in an airtight container in the refrigerator for 4–5 days.
• Freeze in flat bags for space-saving storage. Thaw in the fridge overnight or in a bowl of cool water for 20–30 minutes.

Nutrition

Serving: 1Calories: 44kcal

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Hi there, and a warm welcome! I’m Zona House, and I love sharing easy, satisfying recipes designed for busy lives. I focus on simple steps and reliable flavor so you can enjoy cooking without stress.

I believe good food should be approachable and delicious—let’s make cooking enjoyable together.

Read more about Zona House on the About page.

The post 5-Minute Homemade Pizza Sauce Recipe You Can Make Fast first appeared on Cubsu.

Now that I write this blog, I’ve made it a goal to try recipes from that book, aiming to cook at least one recipe from every contributor. Today I’m sharing P.F. Chang’s–style Orange Peel Chicken, a contribution from my friend Lisa. I’ve always loved the restaurant version, but living in a small college town means there aren’t any nearby. I’ve made this recipe several times and wanted to create a lighter version this time.

The original approach calls for pan-frying the breaded chicken in oil, so to reduce grease I switched to a mixture of panko breadcrumbs and whole wheat flour and baked the chicken instead of frying. The result is delicious — crisp, flavorful, and in my opinion better than takeout. Serve it with steamed rice, quinoa, or extra vegetables.

Lightened Up Orange Peel Chicken

Serves 2–3

Ingredients:

Chicken:

– 4 chicken breasts, trimmed and cut into bite-size pieces

– 1 cup panko breadcrumbs

– 1 cup whole wheat flour

– 1 egg

– 1 cup milk

– Peel from 1/4 of a large orange, julienned into thin strips

– 1 cup sugar snap peas

Sauce:

– 1 tbsp vegetable oil

– 2 tbsp minced garlic

– 4 green onions, sliced

– 1 cup tomato sauce

– 1/2 cup water

– 1/4 cup granulated sugar

– 1 1/2–2 tbsp oriental chili-garlic sauce (adjust to taste)

– 1 tbsp soy sauce

Directions:

1. Preheat the oven to 450°F (230°C). In a shallow dish combine the panko and whole wheat flour. Whisk the milk and egg together in a separate bowl. Lightly spray a wire rack with nonstick cooking spray and set it on a baking sheet.

Dip each chicken piece into the milk-and-egg mixture, then coat with the panko–flour mixture. Arrange the breaded pieces on the prepared wire rack. Once all pieces are coated, lightly spray the tops with cooking spray. Bake for about 10 minutes, then gently turn the pieces, spray again, and bake for an additional 5 minutes, or until golden and cooked through. Remove and set aside.

2. While the chicken bakes, prepare the sauce. Heat the vegetable oil in a medium saucepan over medium heat. Add the minced garlic and sliced green onions and cook about 1 minute until fragrant. Stir in the tomato sauce, water, sugar, chili-garlic sauce, and soy sauce. Bring the mixture to a boil, then reduce heat and simmer 5–6 minutes, until the sauce thickens slightly.

3. Heat a large skillet or wok over medium-high heat. Add the cooked chicken and the julienned orange peel and toss for about 30 seconds to warm them together. Add the sugar snap peas and pour the sauce into the pan. Gently toss so the chicken becomes coated without knocking off the breading. Cook another 1–2 minutes until everything is heated through and the peas are crisp-tender. Serve immediately with rice, quinoa, or additional vegetables.

This lighter version keeps the crunchy texture and bright orange flavor while cutting down on excess oil. It’s an easy weeknight meal with big flavor — enjoy!

The post Crispy Orange Peel Chicken with Lighter Sauce first appeared on Cubsu.

London Fog drink is a cozy, classic latte-style beverage that many tea lovers enjoy. Smooth and comforting, it combines Earl Grey tea, steamed milk, and a touch of sweetener for a fragrant, lightly caffeinated treat perfect for cool mornings or a relaxing afternoon.

If you enjoy tea lattes, try an iced matcha latte or an Earl Grey tea cocktail for different flavor experiences.

Home Brewing Equipment

Having a few simple tools helps: an electric kettle for quick, hot water; a tea infuser if you use loose leaf tea; and a milk frother or steamer for velvety foam. A handheld frother or even a French press can froth milk in a pinch.

More Drink Recipes You’ll Love

Other favorites include chai tea cold brew, matcha spritz, Meyer lemonade, and homemade hot chocolate.

If you make this homemade London Fog, consider leaving a comment and review to share your tweaks and favorites.

London Fog Tea Drink

A creamy Earl Grey latte made with frothed milk and a touch of sweetener.

Frequently Asked Questions

The post London Fog Latte: Creamy Earl Grey Tea with Vanilla and Lavender first appeared on Cubsu.

Elevate a simple pork dinner with this easy soy-honey pork chops recipe. Ready in minutes, it produces tender, juicy pork chops glazed in a sticky, flavorful sauce with bright notes of ginger and garlic.

Step 1: How to make the perfect homemade soy honey sauce.

A good sauce transforms a simple protein into a memorable meal. This soy-honey sauce is quick to make and balances sweet, salty and tangy with warm garlic and ginger.

In a small saucepan combine soy sauce, honey, apple cider vinegar, freshly grated ginger and garlic, brown sugar and your favorite all-purpose rub. Gently whisk over low heat until the mixture begins to thicken into a glaze. Remove from heat and set aside.

Dad’s Seasonings

Great all-purpose seasoning for pork and grill cooking.

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Step 2: How to grill the perfect soy honey pork chops.

To save money and get thicker, juicier chops, buy a pork loin and slice your own steaks. Season liberally with your preferred all-purpose rub to enhance the pork’s natural sweetness and savory notes.

Preheat the grill to about 400°F (medium-high) and use direct heat. Place the seasoned pork chops on the grates. Grill 1–2 minutes per side depending on thickness until the internal temperature reaches about 130°F. Brush with the soy-honey glaze and continue cooking as the sauce caramelizes and forms a glossy crust. Remove the chops from the grill when they reach 140°F internal temperature.

Let the pork chops rest 10 minutes before serving to lock in juices. Serve with extra soy-honey sauce spooned over the top.

Frequently Asked Questions:

Printer-friendly recipe below:

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5 from 2 votes

Soy Honey Pork Chops

By: Maciek Zurawski

Quick, easy and full of flavor — these pork chops are tender, juicy and glazed in a rich soy-honey sauce.

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Servings: 4 People

Ingredients 

• ▢ 4 Boneless pork chops
• ▢ 2 tbap Dad’s all purpose rub

Soy Honey Sauce Ingredients

• ▢ 1/4 cup Soy sauce
• ▢ 1/4 cup Honey
• ▢ 2 tbsp Grated garlic
• ▢ 2 tbsp Grated ginger
• ▢ 2 tbsp Apple cider vinegar
• ▢ 2 tbsp Brown sugar

Instructions 

• Make the sauce first: combine soy sauce, honey, apple cider vinegar, grated ginger and garlic, brown sugar and all-purpose rub in a saucepan. Whisk over low heat until it thickens into a glaze. Set aside.
• Season the pork chops with the all-purpose rub.
• Preheat a grill to 400°F (direct heat). Place the chops on the grates.
• Grill 1–2 minutes per side, depending on thickness, until the internal temperature reaches about 130°F.
• Brush the chops with the soy-honey sauce and continue cooking while the glaze caramelizes. Remove when the internal temperature reaches 140°F.
• Let rest 10 minutes before serving. Spoon additional sauce over the chops if desired.

Nutrition

Calories: 305kcal | Carbohydrates: 24g | Protein: 30g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 877mg | Potassium: 555mg | Fiber: 0.2g | Sugar: 23g

Like this recipe? Rate and comment below!

Check out the Recipes Page for other tasty ideas!

The post Soy and Honey Glazed Pork Chops Recipe first appeared on Cubsu.

Skip the frozen waffles—this easy Belgian waffle recipe delivers light, tender centers and golden, crispy exteriors that will change your weekend breakfasts. These waffles are perfect with butter and warm maple syrup or topped with fresh berries and a simple strawberry sauce. Follow these steps and tips for reliable, restaurant-style results at home.

I picture the perfect waffle as a thick Belgian waffle with deep pockets that hold butter and syrup. This version uses whipped egg whites and buttermilk to create an airy interior and crisp shell without the need for yeast. Read on for the ingredient list, technique, and storage tips so you can make these waffles anytime.

What’s the Difference Between Belgian Waffles and Regular Waffles?

Belgian waffles are thicker and cooked in irons with deep grids, creating deep pockets ideal for toppings. Regular waffles are typically thinner and denser. The key to the Belgian waffle’s texture is incorporating air—either with yeast or whipped egg whites. This recipe uses whipped egg whites plus a splash of buttermilk for flavor and tenderness, resulting in light, fluffy waffles with a crisp, golden outside.

Ingredients You’ll Need

• Eggs: Separate yolks and whites. Transfer the yolk between shell halves or use your hands to let the whites slip away.
• Buttermilk: Adds tang and keeps waffles tender. As a substitute, add 1 tablespoon lemon juice or vinegar to 1 cup milk and let sit 5 minutes.
• Flour: All-purpose flour gives the right balance of structure and tenderness. For gluten-free, try a 1:1 blend—texture may vary.
• Baking powder & baking soda: These, combined with whipped egg whites, create tiny air pockets for extra fluff.
• Melted butter: Butter adds rich flavor; use cooking spray on the iron instead of butter to prevent burning.
• Sugar: Helps create a golden, crispy crust by caramelizing during cooking.
• Vanilla extract: For flavor.

See the recipe card below for exact quantities.

Preheat your waffle iron and follow the steps below. This method works in most waffle makers, including regular irons—just adjust batter amounts to fit your grid size.

1. Separate the eggs. In a large bowl, whisk the egg yolks with 1 cup of buttermilk.

2. In a separate bowl, whisk the flour, sugar, baking powder, baking soda and salt.

3. Add the dry ingredients to the yolk mixture and stir just until combined. The batter will be slightly lumpy. Add the remaining buttermilk, melted butter and vanilla, stirring until just combined.

4. In a clean bowl, beat the egg whites with a hand or stand mixer until stiff peaks form.

5. Gently fold the whipped egg whites into the batter, being careful not to deflate them. This keeps the batter airy and light.

6. Cover and let the batter rest at room temperature for about 30 minutes to hydrate the flour and relax the gluten.

7. Preheat your waffle iron and lightly grease it with cooking spray. Pour enough batter to fill the grids, close the lid, and cook until the waffles are deep golden and crisp.

8. Cooking time varies by waffle iron. Watch for a deep golden color and reduced steam to know they’re done.

What to do with leftover buttermilk? Use it in banana bread, pancakes, or homemade biscuits. You can also freeze buttermilk in ice cube trays for later baking use.

Breakfast

Belgian Waffles Recipe

Whipped egg whites and buttermilk create light, airy Belgian waffles that freeze well for quick breakfasts.

Author: Kelly Senyei

5 from 6 votes

Prep Time 45 mins

Cook Time 5 mins

Total Time 50 mins

Servings 4 waffles

Equipment

• Waffle maker

Ingredients

• 3 large eggs, separated
• 2 cups buttermilk, divided
• 2 cups all-purpose flour
• 2 Tablespoons sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 6 Tablespoons unsalted butter, melted
• 1 Tablespoon vanilla extract

Instructions

• In a large bowl, whisk the egg yolks with 1 cup buttermilk.
• In a separate bowl, whisk the flour, sugar, baking powder, salt and baking soda. Add the dry ingredients to the yolk mixture and stir until just combined.
• Stir in the remaining 1 cup buttermilk, melted butter and vanilla until just combined; the batter will be lumpy.
• Beat the egg whites until stiff peaks form. Fold the whites into the batter gently, then cover and let rest at room temperature for 30 minutes.
• Preheat the waffle iron, lightly grease with cooking spray, pour batter into the heated iron and cook to desired doneness. Serve immediately with your favorite toppings.

Kelly’s Notes

• The strawberry sauce shown in the photos is a simple homemade topping made with a few ingredients and ready in about 15 minutes.
• To store: Keep leftover waffles in an airtight container in the fridge up to 3 days.
• To freeze: Cool completely, wrap individually, and freeze in a freezer bag up to 3 months. Reheat in a toaster or oven for crisp results.
• Did you make this recipe? Leave a star rating and a comment below.

Nutrition

Calories: 533 kcal, Carbohydrates: 61 g, Protein: 15 g, Fat: 25 g, Saturated Fat: 14 g, Sugar: 13 g

Did you try this recipe?

Leave a comment below with your star rating!

The post Crispy Belgian Waffles Recipe for Brunch and Weekend Mornings first appeared on Cubsu.

Curious to learn more about me and see a few photos of my home? You’re in the right place. Today I’m featured in a “Day in the Life” interview by my friend and fellow blogger Rachel of Rachel Cooks (formerly known as Not Rachael Ray). She invited me to share how a typical day unfolds, from morning routines to favorite recipes and little moments that make life at home special.

In the interview I walk through my daily schedule, explain what motivates my work, and describe how I balance parenting, homemaking, and creative projects. I also share insights about the spaces in my home—how I arrange rooms for comfort and function, the small updates that make the biggest difference, and the little rituals that help me stay organized. If you enjoy behind-the-scenes peeks into real life, this feature offers an honest, relatable look at my routine.

You’ll see photographs that reflect how I live: cozy corners where I read, the kitchen where I test new recipes, and the rooms that receive the most attention when it comes to decor or family activities. I try to keep things practical and approachable, offering ideas you can adapt regardless of your home’s size or budget. The goal is to inspire simple, meaningful changes rather than present a perfect, staged lifestyle.

The conversation also touches on favorite recipes and how food shapes family life. I describe a handful of go-to dishes that are nutritious, straightforward to prepare, and popular with kids. I explain how I plan meals around busy days, rely on pantry staples, and involve family members in cooking to make mealtime both easier and more enjoyable. You won’t find complicated culinary jargon here—just useful tips for real kitchens and real schedules.

Beyond routines and recipes, I talk about staying creative and finding time for projects. Whether it’s photography, writing, or home improvement tasks, carving out focused time is essential. I share practical strategies for protecting creative time—setting small goals, using focused blocks of time, and accepting that progress often comes in short bursts. These methods help me maintain momentum without feeling overwhelmed.

Of course, life includes imperfect, everyday moments too. I candidly discuss the challenges that come with juggling responsibilities and how I respond when plans go off track. The interview emphasizes flexibility and kindness—to yourself and others—as key to keeping things moving and maintaining a sane, enjoyable household. It’s less about keeping an ideal schedule and more about making choices that support the life you want to lead.

If the interview sparks any ideas, you’re welcome to adapt them for your own home. From minor decorating tweaks and simple meal strategies to time-management techniques that protect creativity, the intention is to offer useful, realistic suggestions you can try this week. Little shifts—like rearranging a reading nook, streamlining a weekly menu, or blocking short, focused creative sessions—can add up to noticeable improvements in daily life.

I appreciate Rachel inviting me to join her series and enjoy sharing these slices of everyday life. If you like candid, practical content about home, family, and creative work, this interview is a friendly, down-to-earth read. Thanks for your interest—if you’d like more glimpses into my routines, recipes, and home tips, I’m happy to share them in future posts.

So, if you want to take a closer look and leave a comment or some encouragement, head over and show some love. Your feedback makes these conversations more fun, and I always enjoy hearing which parts of daily life resonate most with readers. Smile, and thanks for stopping by!

The post A Day in the Life of a Nutmeg Nanny: Behind-the-Scenes of Home Care first appeared on Cubsu.

A classic peanut butter cookie is always a crowd-pleaser, and this gluten-free version is no exception. With just nine common ingredients, the dough comes together quickly and can be prepared up to three days ahead of baking. Fresh from the oven these chewy cookies are likely to become your new favorite.

Ingredients & Substitutions

• Vegan butter – Can be swapped with regular butter if you don’t need dairy free. Solid coconut oil was not tested.
• Peanut butter – Use creamy or crunchy. Avoid varieties that require stirring, which can make the dough greasy and crumbly.
• Granulated sugar – Can be replaced with a granular sugar substitute for a sugar-free option.
• Brown sugar – Coconut sugar or a brown sugar substitute can be used for a sugar-free version.
• Egg – Replace with a flax or chia egg, or a commercial egg alternative for a vegan version.
• Gluten-free flour blend – A reliable all-purpose gluten-free blend (one containing xanthan gum or another binder) is recommended. If your blend lacks a binder, add 1 teaspoon xanthan gum.
• Baking powder, baking soda, salt – These are needed as written; use certified gluten-free baking powder if required.

Exact measurements and step-by-step instructions are in the recipe card below.

How to Make GF Peanut Butter Cookies

Storing These Gluten-Free Cookies

Serve these cookies warm or cooled. Store leftovers in an airtight container at room temperature for up to 3 days. Freezing baked cookies is not recommended; however, the dough can be frozen for convenience.

Freezing method: Scoop and shape the dough onto a baking sheet, press the fork pattern into the tops, freeze until solid, then transfer the frozen dough balls to an airtight container or freezer bag. Bake from frozen, adding a minute or two to the bake time if needed.

Variations

You can adapt the recipe to suit different tastes:

Other nut butters – Try sunflower seed butter, almond butter, or cashew butter in place of peanut butter.

Chocolate chips – Fold in dark or semi-sweet chocolate chips after adding the flour mixture.

Peanut butter chips – Stir in peanut butter chips after mixing the dough for extra peanut flavor.

FAQs

More Peanut Butter Recipes

Other Gluten Free Cookie Recipes

Did you make and love this recipe? Give it a review and rating below!

Heavenly Gluten Free Peanut Butter Cookies

Chewy, peanut-butter-forward cookies that are dairy free and quick to mix. Great with creamy or crunchy peanut butter.

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Course: Dessert, Snack

Cuisine: American

Diet: Gluten Free, Low Lactose

Prep Time: 15 minutes

Cook Time: 12 minutes

Rest time: 30 minutes

Total Time: 57 minutes

Servings: 28 cookies

Calories: 99kcal

Author: Christine

Ingredients

• 1/2 cup vegan butter softened
• 1/2 cup crunchy peanut butter
• 100 grams granulated sugar about 1/2 cup
• 110 grams brown sugar about 1/2 cup
• 1 egg
• 165 grams gluten free flour mix about 1 1/4 cup
• 1/2 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• additional sugar for pressing tops

Instructions

• In a stand mixer, cream the butter, peanut butter, granulated sugar and brown sugar on medium speed until light and fluffy (about 30 seconds).
• In a medium bowl, whisk together the flour mix, baking powder, baking soda and salt. Set aside.
• Add the egg to the butter mixture and beat on medium for 30 seconds, scraping the bowl once.
• Add the flour mixture to the butter mixture on low speed for 10 seconds. Stop and scrape, then mix on medium for 20 seconds until combined.
• Set the batter aside to rest for 30 minutes.
• Preheat oven to 375°F and line baking sheets with parchment paper.
• Using a tablespoon cookie scoop, place dough balls on the prepared sheets.
• Dip a fork in additional sugar and press each dough ball to form a criss-cross pattern.
• Bake 10–12 minutes until barely brown. Cool on the pan on a wire rack for 5 minutes, then transfer to the rack to cool completely.

Notes

• Either crunchy or creamy peanut butter works; avoid types that require stirring.
• Use sugar substitutes if you need a sugar-free version.
• A commercial egg replacer or flax/chia egg can be used for a vegan option.
• Tested with a reliable gluten-free all-purpose flour blend; if your blend lacks a binder, add xanthan gum.
• All ingredients should be at room temperature and weigh ingredients where weight is given.
• Dough must rest 30 minutes to hydrate the flours for the best texture.
• Cookie dough can be refrigerated up to 3 days. Store baked cookies up to 3 days at room temperature in a sealed container.

Nutrition

Calories: 99kcal | Carbohydrates: 12g | Protein: 2g

Tried this recipe? Tag me!

The post Gluten-Free Peanut Butter Cookies Recipe You’ll Love first appeared on Cubsu.

I’ve made lots of versions of this vegan chocolate cake over the years — from a chocolate fudge layer cake to sheet cakes with ganache, spooky Halloween cupcakes and mini cakes for two. I keep returning to the same basic recipe because it’s reliable, flexible and genuinely delicious. In my opinion it’s as good as—or better than—many non-vegan chocolate cakes I’ve tried.

This post shows a simple traybake/sheet cake topped with a light, fluffy vegan chocolate buttercream. It’s a bit less rich than a ganache-topped cake, which makes it well suited to birthdays and celebrations where kids will be eating it, or whenever you prefer a less intense chocolate finish.

Decorate however you like: colored sprinkles for a classic birthday look, or fresh fruit and chocolate shavings for something more grown-up.

How To Make Easy Vegan Chocolate Cake:

(For ingredients and full instructions see the recipe card below)

*For best results follow the recipe closely. I recommend using gram measurements with a digital scale rather than cup conversions, which are less accurate for baking.*

This cake is baked in a 20cm/8in square tin – grease it well and line with a strip of baking parchment. See the recipe card for variations and other sizes.

Start by whisking together the non-dairy milk (soy works best but any unsweetened alternative is fine) with cider or white wine vinegar, caster (superfine) sugar, light brown soft sugar, sunflower or another neutral oil, and vanilla extract in a jug.

In a large bowl sift together plain (all-purpose) flour, cocoa powder, baking powder, bicarbonate of soda and salt.

Gradually whisk the wet ingredients into the dry until the batter is smooth. Take care not to over-mix — use a hand balloon whisk rather than an electric mixer to avoid developing the gluten and making the cake tough.

Pour the batter into the prepared tin and level the surface. Bake for about 35 minutes, checking from 25 minutes on. The cake is done when a skewer inserted into the centre comes out clean.

The cake is delicate while warm, so leave it to cool in the tin for around 30 minutes before carefully transferring it to a wire rack to cool completely.

To make the chocolate buttercream, melt chopped dark chocolate (around 70% cocoa solids). You can melt it in short bursts in the microwave, stirring between bursts, or use a heatproof bowl over a pan of gently simmering water — avoid letting the bowl touch the water.

Whisk vegetable shortening (such as Trex) together with a solid block vegan butter (not spreadable) until smooth. Using a mixture of shortening and block butter helps prevent the buttercream from splitting; avoid using all butter or spreadable margarine.

Sift in cocoa powder, then sift in icing (powdered) sugar and add vanilla extract. Whisk the mixture for several minutes until light and fluffy, then slowly whisk in the melted chocolate. If the buttercream becomes too firm, add a drop of non-dairy milk to bring it to a spreadable consistency.

Spread the buttercream over the cooled cake and decorate as desired. Slice into squares and serve.

How Long Will It Keep?

The assembled cake will keep up to five days in an airtight container at room temperature. Refrigeration is unnecessary unless the ambient temperature is warm.

Can I Freeze It?

The unfrosted cake can be wrapped well and frozen for up to a couple of months. Defrost at room temperature before frosting. I don’t recommend freezing the buttercream, as it may split when thawed.

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4.84 from 6 votes

Easy Vegan Chocolate Cake

Easy vegan chocolate cake – this simple vegan chocolate sheet cake is quick and easy to make and doesn’t use any unusual or hard to find ingredients. It is so moist and rich you would never guess that it is free from eggs and dairy!

Course Dessert

Cuisine baking, vegan

Keyword Vegan chocolate cake

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 16 people

Author Domestic Gothess

Ingredients

Vegan Chocolate Cake:

• 240 ml (1 cup) unsweetened non-dairy milk (soy is best but any will work)
• 1 tsp cider or white wine vinegar
• 125 g caster sugar (superfine sugar)
• 50 g light brown soft sugar
• 100 ml sunflower oil (or another flavourless oil)
• 1 ½ tsp vanilla extract
• 150 g plain (all-purpose) flour
• 50 g cocoa powder
• ½ tsp baking powder
• ¾ tsp bicarbonate of soda
• ¼ tsp salt

Vegan Chocolate Buttercream:

• 55 g dark chocolate (about 70% cocoa solids), chopped
• 55 g vegetable shortening (I use Trex)
• 55 g solid block vegan butter (I use Naturli vegan block)
• 20 g cocoa powder
• 110 g icing (powdered) sugar
• 1 tsp vanilla extract
• a drop of non-dairy milk if needed

Instructions

• Preheat the oven to 180°C/350°F/gas mark 4. Grease and line a 20 cm/8 inch square cake tin.
• Whisk together the non-dairy milk, vinegar, caster sugar, brown sugar, sunflower oil and vanilla extract in a jug.
• In a large bowl, sift together the flour, cocoa powder, baking powder, bicarbonate of soda and salt.
• Gradually whisk the wet ingredients into the dry until smooth; be careful not to over-mix.
• Pour the batter into the prepared tin and spread level. Bake for about 35 minutes until a skewer inserted into the centre comes out clean. Start checking after 25 minutes.
• Leave the cake to cool in the tin for 30 minutes, then carefully transfer it to a wire rack to cool completely.
• To make the buttercream, melt the chopped dark chocolate either in a heatproof bowl over simmering water (don’t let the bowl touch the water) or in short bursts in the microwave, stirring frequently. Set aside.
• Whisk together the vegetable shortening and vegan block butter with an electric mixer until smooth. Add sifted cocoa powder, then sifted icing sugar and vanilla, and beat until light.
• Beat the buttercream for several minutes until very light and fluffy, then beat in the melted chocolate a little at a time. Add a drop of non-dairy milk if it’s too firm.
• Spread the buttercream over the cooled cake and decorate as you like.

Notes

For the buttercream it’s important to use part shortening and part block vegan butter rather than all butter or spreadable margarine; otherwise the frosting may split.

The post Decadent Vegan Chocolate Cake Recipe: Moist, Dairy-Free Slice first appeared on Cubsu.

Caprese salad is a simple, elegant dish that highlights fresh ingredients: ripe tomatoes, creamy fresh mozzarella, a sprinkle of herbs and a bright splash of vinegar and olive oil. This version stays true to the classic while offering easy swaps if you prefer—like using dried basil for convenience or substituting a different vinegar if balsamic isn’t to your taste. You can also add thinly sliced cucumber or radish for extra crunch and color without losing the familiar Caprese flavor.

Unlike mixed green salads, a Caprese platter is typically arranged with larger slices of tomato and mozzarella layered or fanned on a serving dish so guests can take a portion and finish it on their plates. It’s a lovely side for fish, a light dairy meal, or an attractive offering for shalosh seudos. Serve with crusty bread or crackers to make it more substantial.

If you’d like a heartier option with the same bright, Mediterranean flavors, consider a Caprese-style pasta salad that adds pasta to the combination of tomato, mozzarella and basil for a more filling dish that still captures those classic tastes.

Classic Caprese Salad Platter

Tart, juicy tomato and creamy fresh mozzarella pair with herbs and a vinegar drizzle for a delicious dairy platter.

Ingredients

• 1 package fresh mozzarella cheese, sliced
• 1 beefsteak tomato, thinly sliced
• 1 tsp dried basil
• ½ tsp coarse sea salt
• 2 tsp olive oil
• 1 tsp balsamic vinegar (or red wine vinegar)

Instructions

• Arrange the sliced mozzarella and tomato on a platter, overlapping the pieces in a circle or a row for an attractive presentation.
• Sprinkle with dried basil and coarse sea salt, then drizzle evenly with olive oil and vinegar. Serve immediately.

Notes

If balsamic vinegar isn’t preferred, red wine vinegar makes a pleasant, milder substitute without changing the overall character of the salad.

Recipe by Faigy Murray

The post Classic Caprese Salad Platter: Tomato, Mozzarella & Basil Recipe first appeared on Cubsu.