Tatchos

If you love tater tots and nachos, Tatchos combine the best of both worlds. Crispy tater tots replace tortilla chips, while seasoned ground beef, black beans and melted Mexican cheese create hearty layers of flavor. A quick sour cream and taco sauce drizzle ties everything together. This recipe is flexible—use shredded chicken, pulled pork or a meat-free alternative if you prefer. Serve straight from the oven with fresh toppings for a crowd-pleasing meal.

Ingredients:

1. 1 bag frozen tater tots
2. 1 pound ground beef (or substitute shredded chicken, pork, or plant-based crumbles)
3. 1 packet taco seasoning (or homemade blend to taste)
4. 1 can black beans, drained and rinsed
5. 2 cups shredded Mexican cheese blend
6. 2 cups sour cream
7. 1/4 cup taco sauce (or hot sauce to taste)
8. Toppings of choice: diced tomatoes, jalapeños, green onion, sliced olives, avocado, cilantro, lime wedges, etc.

Instructions:

1. Preheat and bake: Spread tater tots in a single layer on a baking sheet and bake according to the package directions until golden and crispy (typically about 20–25 minutes at 425–450°F). While the tots bake, prepare the filling.

2. Cook the meat: In a skillet over medium-high heat, brown the ground beef, breaking it into crumbles. Drain excess fat, then stir in the taco seasoning and the amount of water specified on the seasoning packet (or a few tablespoons if using a dry mix). Simmer until the beef is evenly coated and the sauce is absorbed.

3. Assemble: Reduce oven temperature to 350°F. Transfer the baked tater tots to an ovenproof dish or keep them on the baking sheet. Spread the seasoned ground beef evenly across the tots, then scatter black beans or any additional mix-ins you like (diced onions, sliced olives, or cooked corn work well).

4. Cheese and bake: Sprinkle the shredded Mexican cheese evenly over the assembled tots and meat. Return to the oven for about 8–10 minutes, or until the cheese is melted and bubbly.

5. Finish and serve: Drizzle the sour cream mixture over the hot Tatchos. Add fresh toppings such as diced tomatoes, sliced jalapeños, green onions, shredded lettuce, pico de gallo, guacamole or avocado slices, fresh cilantro and lime wedges. Serve immediately so the tots stay crisp where possible and the cheese remains gooey.

Tater tots make an excellent crunchy base for nachos, offering a fun and satisfying alternative to tortilla chips. This Tatchos recipe is quick to prepare, highly customizable, and ideal for feeding a crowd. Try different proteins, swap beans for roasted vegetables for a vegetarian version, or top with pico and guacamole for fresh brightness.

Tatchos Recipe Card

Tater Tot nachos with seasoned meat, beans, melted cheese and a creamy sour cream drizzle. Easy, customizable and family friendly.

Servings: 6

Equipment

• 1 Baking sheet
• 1 Skillet or pan
• Bowl
• Zip-top bag for drizzle

Ingredients

• 1 bag frozen tater tots
• 1 pound ground beef
• 1 packet taco seasoning
• 1 can black beans, drained
• 2 cups shredded Mexican cheese
• 2 cups sour cream
• 1/4 cup taco sauce
• Toppings: tomatoes, jalapeños, green onion, avocado, cilantro, lime, olives

Instructions

1. Spread tater tots on a baking sheet and bake according to the package directions (about 20–25 minutes at 425–450°F) until crispy.
2. Brown the ground beef in a skillet and drain excess fat. Stir in taco seasoning and required water; simmer until combined.
3. Reduce oven to 350°F. Spread the cooked beef over the baked tater tots and add black beans or other mix-ins.
4. Sprinkle shredded cheese over the top and bake 8–10 minutes until the cheese is melted and bubbly.
5. Mix sour cream and taco sauce in a bowl, transfer to a zip-top bag, snip the corner and drizzle over the finished Tatchos.
6. Add fresh toppings and serve immediately.

Additional Info

Perfect for sharing, easy to customize, and ideal for busy weeknights or casual gatherings. Try variations with different proteins, extra veggies, or dairy-free cheese to suit dietary preferences.

The post Tatchos Greek Taverna & Authentic Meze first appeared on Fegec.

This cake was designed and baked by Jennifer White of Cup A Dee Cakes in Georgia. Jennifer describes the cake as two tiers, each tier made from a three-layer dark chocolate cake. Between the cake layers she used a layer of ganache followed by a layer of peanut butter buttercream, and then finished the exterior with chocolate buttercream. The combination of textures — dense chocolate cake, smooth ganache, and fluffy peanut butter buttercream — creates a deeply satisfying flavor profile that fully embodies the Reese’s-inspired concept.

For the exterior decoration, Jennifer leaned into abundance. She used one full case of large peanut butter cups, two bags of medium-sized cups, and two bags of minis. Some imperfect candies were set aside and didn’t make it onto the cake — which speaks to the level of careful selection she applied. The build began with an initial pattern, but as placement progressed she and her team filled every available space with candy, prioritizing coverage and visual impact over strict symmetry. The result is a cake covered edge to edge with peanut butter cups that reads as both playful and decadent.

Visually, the effect is immediate: a cascade of chocolate and peanut butter hues with varying shapes and sizes creating texture and depth. The ganache peeking through at the cut edges offers a glossy contrast to the matte buttercream, while the peanut butter cups provide a three-dimensional quality that invites sampling. This cake was requested by a bride and groom who specifically wanted a straightforward cake with lots of peanut butter cups — and Jennifer delivered exactly that, with an emphasis on maximum candy coverage rather than ornate piping or elaborate sugar work.

From a practical perspective, assembling a candy-covered cake at this scale requires planning. The heavier candy pieces are best placed on secure, level tiers; smaller pieces can be tucked into gaps for a cohesive look. Using a firm, chilled layer of chocolate ganache beneath the buttercream helps stabilize heavy candies and prevents them from sliding. Additionally, having extras on hand is essential because some candies will inevitably be imperfect or unsuitable for display. The creative decision to initially follow a pattern and then switch to filling every space was a smart way to balance design intent with visual abundance.

Taste-wise, this cake satisfies several cravings at once: the deep cocoa notes of the dark chocolate cake, the sweetness and smoothness of the chocolate ganache, and the salty-sweet, creamy peanut butter buttercream. Each forkful offers contrast in texture and flavor, and the presence of the peanut butter cups amplifies that classic combination. For anyone who grew up loving peanut butter and chocolate, this cake is a nostalgic celebration and a bold, modern take on those flavors.

A big thank-you to Jennifer White and her team at Cup A Dee Cakes for sharing this Peanut Butter Addiction Cake. Their dedication to flavor, texture, and playful presentation makes this a standout wedding cake idea for couples who want something fun, indulgent, and unapologetically candy-forward. For those inspired by this design, consider how the balance of ganache, buttercream, and candy placement can be adjusted to suit personal tastes while keeping the joyful spirit of the original concept.

Vendors & Credits:
Cake: Cup A Dee Cakes

The post Irresistible Peanut Butter Addiction Cake Recipe first appeared on Fegec.

Compared with a traditional chocolate buttercream, this frosting is slightly softer with a tangier profile and less sweetness, making it ideal for balancing very rich desserts.

Key Ingredients

Chocolate Cream Cheese Frosting is a simple mix of tangy cream cheese, butter for richness and stability, powdered sugar for smooth sweetness, and unsweetened cocoa powder for chocolate flavor. These ingredients yield a frosting that’s creamy, stable enough to spread, and soft enough to pipe when chilled briefly.

• Cream Cheese – Full-fat, softened to room temperature for a smooth finish.
• Butter – Unsalted and softened. It adds creaminess and helps with texture.
• Powdered Sugar – Sweetens and thickens without graininess.
• Unsweetened Cocoa Powder – Dutch-processed or natural cocoa both work; choose a quality cocoa you enjoy.

See the recipe card below for exact quantities and yield.

How to Make Chocolate Cream Cheese Frosting

Making this frosting is quick and straightforward. Follow these steps for the best, creamiest result.

1. In a stand mixer or with an electric hand mixer, beat the softened cream cheese, butter and vanilla on medium-high until very smooth, about 1–2 minutes.

2. Add the powdered sugar and cocoa powder in batches, mixing on low to start so the sugar doesn’t puff out, then increase speed and beat until incorporated.

3. Beat until the frosting is silky and uniform in texture. Scrape the bowl as needed to ensure everything is fully mixed.

Hint: If the frosting feels too soft to pipe, chill it in the refrigerator for 20–30 minutes to firm up. It spreads and pipes more cleanly when slightly cooled.

How To Use

This Chocolate Cream Cheese Frosting is versatile and pairs well with many baked goods. It’s ideal for chocolate or vanilla layer cakes and makes the right amount for about 12–16 standard cupcakes. It also spreads beautifully over brownies, bars, poke cakes, and sheet cakes.

Use it on banana chocolate chip cake, bundt cakes, pumpkin desserts, or to top strawberry and cherry treats for a decadent contrast. For a simple no-bake option, serve the frosting as a dip with graham crackers, cookies or fresh fruit.

Related

If you enjoy homemade frostings, try experimenting with other creamy frostings such as mascarpone frosting or lighter whipped variations for different textures and flavor profiles.

Recipe

Chocolate Cream Cheese Frosting

Silky chocolate cream cheese frosting made with real cream cheese and cocoa. Perfect for cakes, cupcakes, brownies and quick breads.

Prep Time 5 mins

Total Time 5 mins

Servings 15 (approx.)

Calories/serving 171 kcal

Equipment

• Stand mixer or electric hand mixer

Ingredients

• 8 oz cream cheese softened to room temperature
• ½ cup butter unsalted, softened
• 3 cups powdered sugar 360 g
• ½ cup unsweetened cocoa powder
• 1 tsp vanilla
• 1 pinch salt

Instructions

1. Beat the cream cheese on high speed with an electric mixer until completely smooth, about 1–2 minutes. Add the butter and beat until light and fluffy, another 1–2 minutes. Add the vanilla and mix to combine.
2. Add the powdered sugar, cocoa powder and salt. Start mixing on low so the dry ingredients don’t puff out, then increase speed and beat until the frosting is fully combined and silky-smooth. Scrape the bowl and beat a final time to ensure uniform texture.
3. Use immediately, or refrigerate for 20–30 minutes if you need the frosting to firm up for piping. If refrigerated, allow it to sit a few minutes at room temperature and stir gently before using.

Notes

1. Soft cream cheese blends most smoothly. Remove it from the fridge for at least 30 minutes so it reaches room temperature.
2. Choose a cocoa powder you like—the flavor of the cocoa makes a big difference in the final frosting.
3. Store leftovers in an airtight container in the refrigerator for up to 2 weeks. Bring to room temperature and stir before using. You can freeze the frosting for up to 2 months; thaw and re-whip before use.
4. Yield: Enough to frost about 12–16 standard cupcakes or to fill and frost a small layer cake.

Nutrition

Calories: 171 kcal | Carbohydrates: 27 g | Protein: 3 g | Fat: 7 g | Sugar: 24 g

Substitutions and Variations

This frosting is flexible and adapts well to flavor tweaks. Try one of these variations:

• Ganache Finish – Pour a chocolate ganache over the frosted cake for a glossy, elegant finish.
• Espresso – Add ½ teaspoon instant espresso powder to the dry ingredients for a mocha flavor boost.
• Peanut Butter – Stir in 2 tablespoons of creamy peanut butter for a chocolate-peanut twist.
• Vegan – Substitute dairy-free cream cheese and plant-based butter to make a vegan version.
• Sugar-Free – Use a powdered sugar substitute measured for 1:1 replacement if you need a lower-sugar option.
• Melted Chocolate – Replace cocoa powder with melted dark chocolate for a silkier, richer frosting (allow melted chocolate to cool slightly before adding).

Can you put cream cheese frosting on a chocolate cake?

Yes. Chocolate cream cheese frosting pairs exceptionally well with dark chocolate cakes, red velvet, German chocolate, or carrot cake. The tang of the cream cheese brightens the cake flavors and cuts through richness.

Can you do a chocolate drip on cream cheese frosting?

Yes. Chill the cream cheese frosting thoroughly before applying a chocolate drip so the drip sets quickly and doesn’t cause the frosting to melt.

Other Great Frosting Ideas

Experimenting with homemade frostings delivers far better flavor and texture than most store-bought options. Consider trying mascarpone-based frostings, whipped cream frostings, or stabilized whipped toppings for lighter textures and different flavor pairings.

Storage

Make-ahead: Yes — you can make Chocolate Cream Cheese Frosting ahead of time. Store it in an airtight container in the refrigerator for up to two weeks. Let it warm slightly at room temperature and stir before using.

You can also freeze the frosting for up to two months. Thaw in the refrigerator and re-whip or stir gently to restore consistency before using.

The post Silky Chocolate Cream Cheese Frosting for Cakes & Cupcakes first appeared on Fegec.

These Cheesy Broccoli Bites are a quick, crowd-pleasing snack or appetizer that make excellent use of leftover broccoli. Crisp-edged, tender inside, and loaded with sharp cheddar and Parmesan, they bake in a mini muffin pan for convenient, bite-sized portions. Serve warm straight from the oven for the best texture and flavor.

Cheesy Broccoli Bites

Prep these Cheesy Broccoli Bites in about 10 minutes and have a warm, savory snack ready in 20 minutes of baking time. They’re perfect for parties, lunchboxes, or a low-effort side dish. The combination of panko and Greek yogurt keeps them light yet cohesive, while the cheeses deliver a satisfying savory bite. This recipe yields roughly 24 mini bites, depending on your muffin pan size.

Prep Time 10 minutes

Cook Time 20 minutes

Servings 24 bites

Author whiteblankspace

Ingredients

• 12
  oz
  broccoli florets
• 2
  eggs
  beaten
• 1/2
  cup
  panko bread crumbs
• 1/4
  cup
  Greek yogurt
• 1
  tsp
  onion powder
• 1
  tsp
  garlic powder
• optional: a pinch of cayenne pepper
• optional: 1/4 tsp salt
• 1
  cup
  sharp cheddar cheese
  shredded
• 1/2
  cup
  grated Parmesan cheese
• oil spray

Instructions

1. Preheat the oven to 350°F (175°C).
2. Finely chop the broccoli florets, discarding any thick, woody stems. Place the chopped broccoli in a microwave-safe bowl with 1 tablespoon of water, partially cover, and microwave for about 3 minutes until just tender. Drain any excess liquid.
3. In a large bowl, whisk together the beaten eggs, panko breadcrumbs, Greek yogurt, onion powder, garlic powder, salt (if using), and cayenne pepper (if using).
4. Add the steamed broccoli, shredded cheddar, and grated Parmesan to the egg mixture. Stir until the mixture is evenly combined and holds together when pressed.
5. Lightly grease a mini muffin pan with oil spray. Spoon the mixture evenly into the cups, pressing gently so each cup is filled and compacted.
6. Bake for 20–22 minutes, or until the edges are golden brown and the centers are set.
7. Allow the bites to cool in the pan for 5–10 minutes before removing. This helps them hold their shape. Serve warm.

Tips, Variations, and Storage

Serving suggestions: These bites pair well with a creamy dipping sauce such as ranch, a yogurt-based dip, or a tangy mustard sauce. They’re also a tasty addition to a brunch spread or kid-friendly snack tray.

Variations: Swap in a mix of cheeses—Monterey Jack, Colby, or a little feta for tang. For gluten-free bites, replace panko with gluten-free breadcrumbs or almond flour, noting that texture may vary. Add chopped cooked bacon, sun-dried tomatoes, or chopped herbs for extra flavor.

Make-ahead and storage: Store cooled bites in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 6–8 minutes or microwave briefly until warmed through. To freeze, flash-freeze on a baking sheet, transfer to a freezer-safe container, and keep for up to 1 month; reheat from frozen in the oven until hot and crispy.

Notes on consistency: If the mixture seems too wet, add a tablespoon or two more panko until it holds together. If too dry, a small additional spoonful of Greek yogurt or a splash of milk will help.

The post Crispy Cheddar Broccoli Bites Recipe first appeared on Fegec.

Pasta in a Lemon Caper Sauce with Sausage and Spring Vegetables

This recipe works beautifully with fresh homemade pasta or high-quality dried egg fettuccine. Fresh pasta will give the dish a silkier texture and cooks very quickly; dried fettuccine is convenient and also delicious. If you enjoy making pasta from scratch, a basic pasta-making tutorial will guide you through the process. Otherwise, use the best egg fettuccine you can find to keep the texture rich and satisfying.

📖 Recipe

Yield: 4-6 servings

Pasta with Sausage and Vegetables ~ Lemon Caper Sauce

Egg fettuccine coated in a lemon-caper sauce, tossed with Italian sausage, asparagus, cherry tomatoes, Parmesan, pine nuts, and fresh herbs. Bright, fresh flavors make this an easy yet elegant meal.

Prep Time
30 minutes

Total Time
30 minutes

Ingredients

• 2–3 tablespoons extra-virgin olive oil
• 2 cups asparagus tips (snap asparagus to remove the tough bottoms and cut the tips into 1-inch pieces)
• 1 large shallot, peeled and diced
• 1 cup chicken or vegetable broth
• ¼ cup fresh lemon juice (about 2 large lemons)
• 3 tablespoons butter, cut into three pieces
• 4 oz nonpareil capers, drained
• ¼ cup fresh parsley, chopped
• 12 oz fresh or dried egg fettuccine noodles
• 1 lb ground Italian sausage, hot or sweet, according to preference
• 2 cups cherry tomatoes (about 16 oz), halved if large
• Optional toppings: chopped basil or additional parsley, shaved Parmesan, pine nuts (toasted or raw)

Instructions

1. Start by sautéing the asparagus: heat about 1 teaspoon of olive oil in a sauté pan over medium-high heat until it shimmers. Add the asparagus tips and toss them in the hot oil with a wooden spoon or tongs. Season with salt and pepper. Cook just until crisp-tender and lightly charred in spots—this takes only a minute or two. Test one piece with a fork to check doneness, then remove the asparagus to a plate and set aside.
2. Wipe or return the pan to medium-high heat and add 2 tablespoons of olive oil. Add the diced shallot and cook, stirring constantly, for about 30 seconds until fragrant but not browned.
3. Pour in the broth and lemon juice and bring the mixture to a simmer. Reduce the liquid until it measures about ¾ cup, which should take roughly 4–6 minutes depending on your pan and heat.
4. Remove the pan from the heat and whisk in the butter pieces until the sauce is smooth and slightly glossy. Stir in the drained capers and chopped parsley. Cover the pan to keep the sauce warm while you finish the other elements.
5. Cook the pasta: bring a large pot of water to a rolling boil, add a tablespoon of salt, then add the fettuccine. Cook until just shy of al dente—firm to the bite—so it finishes cooking when tossed with the warm sauce. Fresh pasta will cook much faster (about 2 minutes), while dried will follow package times.
6. Drain the pasta in a colander and return it to the pot. Pour the lemon-caper sauce over the noodles and toss gently to coat. Cover the pot to keep the pasta warm while you finish the sausage and tomatoes.
7. In a large skillet, heat 1 tablespoon of oil over medium heat. Add the ground Italian sausage and cook, breaking it into pieces, until no pink remains and it is browned through. Drain any excess fat if desired.
8. Add the cooked sausage, sautéed asparagus, and cherry tomatoes to the sauced pasta. Toss everything together until evenly combined and heated through. The residual heat will warm the tomatoes slightly without making them mushy.
9. Serve immediately with optional toppings such as toasted pine nuts, extra chopped herbs, and shaved Parmesan. A little cracked black pepper and a final drizzle of olive oil elevate the dish.

Nutrition Information:

Amount per serving (approximate)

Nutrition values will vary depending on ingredients and portion sizes. For a detailed breakdown, calculate using your chosen sausage, pasta, and portioning. Common variations—such as using turkey sausage or whole-wheat pasta—will change calories, fat, and fiber.

Did you make this recipe?

Share how it turned out in the comments or tag your photos when you post—it’s always great to see variations and serving ideas.

The post Sausage and Vegetable Pasta with Lemon Caper Sauce first appeared on Fegec.

Sourdough pizza dough makes some of the best pizza you can bake at home. The complex, tangy flavor combined with a crust that’s both crispy and tender is irresistible. This version is mixed using a stand mixer or Thermomix, which saves effort during the kneading stage while preserving the dough’s texture and taste.

This recipe requires an active, bubbly sourdough starter. If you prefer a faster option, you can use a discard-based quick dough instead and still get a tasty result.

What If You Need Sourdough Pizza In A Hurry?

This is a genuine sourdough base, but if time is tight you can add a pinch of commercial yeast to speed fermentation. For example, mixing at lunchtime and leaving the dough in a warm place typically produces ready-to-shape dough by late afternoon without extra yeast. If you need the dough ready within a few hours, a small amount of yeast accelerates the rise while still allowing the dough to display sourdough character. This flexibility makes the recipe very adaptable to busy schedules.

Don’t Use A Rolling Pin!

One of the most important tips for great sourdough pizza is to avoid a rolling pin when shaping the bases. Rolling compresses gases and flattens the lovely bubbles that give sourdough its airy texture.

When you turn the dough out of the bowl, place it smooth-side down on your countertop, the same way you would with bread dough. Divide the dough into portions — around 290g per pizza is a good guide — using a bench scraper or your hands. Form each portion into a tight ball.

Use your fingers to press the dough from the center toward the edges, preserving a slightly thicker rim. If you need to stretch it further, pick the disk up and gently rotate it while allowing gravity and the dough’s elasticity to widen the circle. This method preserves the dough’s open crumb so you end up with soft pockets of air encased in a crisp base.

Shaping by hand rather than pinning makes a noticeable difference in the oven: the crust will blister, the edges will puff, and the center will hold up under toppings without becoming dense.

Cooking Your Sourdough Pizza

You can bake these pizzas in a regular home oven with excellent results. Two great methods are a cast iron skillet for deep dish-style pizzas or perforated pizza trays for thinner crusts. Perforated trays promote airflow and help crisp the bottom crust in conventional ovens.

A wood-fired oven or a pizza stone will also produce outstanding results if you have access to them. No matter which method you choose, start with a very hot oven to quickly set the crust and produce a crisp exterior. If needed, reduce the temperature slightly after the crust sets so the toppings cook through without burning.

Can You Freeze Sourdough Pizza Dough?

Yes — this dough freezes beautifully. For convenience, make a large batch, shape the balls and freeze them between sheets of baking paper on a tray. Once the pieces are solid, remove the tray and store the stacked dough wrapped in foil or in a sealed container. You can top and bake frozen bases directly without thawing for quick homemade pizza nights, or thaw in the fridge before using. You can also freeze pre-baked bases for later use.

Equipment for Sourdough Pizza Dough

You don’t need specialized tools, but a few items make the process easier and improve results:

• Stand mixer or Thermomix — makes kneading faster and more consistent.
• Digital scales — for accurate ingredient measurement.
• Mixing bowl — a clear bowl helps you watch the dough rise.
• Bench scraper or dough scraper — useful for dividing and handling sticky dough.
• Perforated pizza trays or a pizza stone — for a crisp bottom crust.
• Cast iron skillet — ideal for deep-dish sourdough pizzas.
• Pizza cutter — for clean slices through hot cheese and crispy crust.

Further Reading

If you enjoy this sourdough pizza dough, consider exploring articles on the best flours for sourdough pizza, Thermomix sourdough recipes, and versatile sourdough flatbreads that can double as mini pizzas. Recipes for sourdough naan and other flatbreads are also great companions for sourdough baking enthusiasts.

Sourdough Pizza Dough (in a Stand Mixer)

Use an active sourdough starter to make a deeply flavored pizza dough with a bubbly, airy crumb. This version is optimized for a stand mixer or Thermomix but can be adapted to hand kneading.

Prep: 30 mins

Cook: 15 mins

Fermentation Time: 10 hrs

Total: 10 hrs 45 mins

Servings: 4 Pizza Bases

Equipment

• Stand Mixer
• Digital Scales
• Mixing Bowl
• Pizza Trays or Pizza Stone

Ingredients

• 500 g Bread Flour
• 20 g Salt
• 30 g Olive Oil
• 20 g Honey
• 280 g Water
• 200 g Sourdough Starter, active and fed

Instructions

1. Measure all ingredients directly into the bowl of your stand mixer or Thermomix. The dough is forgiving so you can add ingredients on top of one another.
2. Use the dough/knead function and mix for approximately 4–5 minutes until the dough is smooth and elastic. For Thermomix, use the dough function for 4 minutes. If the dough feels sticky, add a small amount of flour and knead for another minute or two until it becomes silky.
3. Transfer the dough to a warm, lightly oiled bowl. Cover with cling wrap or a damp tea towel and leave to rise until doubled in size. Fermentation time varies with kitchen temperature; watch the dough rather than the clock. Using 200 g starter speeds the process compared to smaller starters.
4. When doubled, divide the dough into balls of about 290 g each for a typical pizza size. Let the balls rest on the counter, covered with a tea towel, for around 30 minutes so the gluten relaxes.
5. Shape each ball by pressing with your fingers into a disk and stretching with your hands. Avoid using a rolling pin to preserve the dough’s airy crumb. Place each shaped base on a pizza tray or into a cast iron skillet.
6. Preheat the oven to 230°C / 450°F until very hot. Bake pizzas for about 15 minutes, or until toppings are cooked and bases are crisp on the bottom. If your oven runs very hot, you can lower the temperature slightly after the crust sets to protect the toppings.

Notes

Using a Stand Mixer: A stand mixer, food processor or Thermomix simplifies the kneading required for this recipe. It saves time and energy while producing a consistent, silky dough.

Kneading by Hand: Hand kneading is possible but requires more effort — expect to knead 10–12 minutes until the dough is smooth and elastic.

Pre-baking: If you use heavy toppings, consider blind-baking bases for 4–5 minutes after docking with a fork to prevent soggy bottoms.

Freezing: The dough freezes very well. Freeze dough balls or rolled but uncooked bases between sheets of baking paper. You can also freeze pre-baked bases for ready-to-top pizzas later.

Nutrition

Calories: 2313 kcal • Carbohydrates: 417 g • Protein: 65 g • Fat: 39 g • Fiber: 13 g

Nutrition information is automatically calculated and should be used as an approximation.

Like this recipe? Rate and comment below!

The post Sourdough Pizza Dough Recipe for Thermomix or Stand Mixer first appeared on Fegec.

We’ve all opened the pantry only to find we’re out of a key ingredient. In those moments creativity takes over and we look for something that will work just as well.

Mung beans are small green legumes often used in Asian cooking for their mild, nutty flavor and tender texture when cooked. But if you don’t have any on hand—or you want to try a different flavor or texture—there are several excellent substitutes.

Below you’ll find practical, tested swaps that keep your recipes on track. These alternatives work in soups, stews, salads, curries, and even some desserts. Each suggestion highlights taste, texture, and the dishes where it performs best.

7 Easy Substitutes for Mung Beans

Why choose mung bean substitutes? Mung beans are nutritious and versatile, but life happens: you might be out of stock, cooking for a different flavor profile, or adapting a recipe to what’s available. The seven options below are reliable, easy to use, and cover a wide range of culinary needs.

1 – Lentils

Lentils are one of the easiest and most effective swaps for mung beans. They cook quickly, do not require overnight soaking, and absorb the flavors of the dish well. Use them in a one-to-one ratio in soups, stews, or salads. Red or brown lentils will break down more and thicken soups, while green lentils hold their shape and add texture.

2 – Chickpeas

Chickpeas bring a nutty taste and a firmer, creamy texture. They make dishes feel heartier, which is great for stews, curries, and salads. Use them as a 1:1 substitute when you want more bite and substance. Canned chickpeas are convenient; just rinse before adding to your recipe.

3 – Black-Eyed Peas

Black-eyed peas have a mild, slightly earthy flavor and a creamy texture when cooked. They work well in many recipes that call for mung beans and are especially good in stews, curries, and southern-style dishes. A straight swap usually performs nicely without altering cooking times much.

4 – Adzuki Beans

Adzuki beans have a slightly sweet, earthy flavor and keep their shape when cooked, making them suitable for both savory and sweet dishes. They work well in rice bowls, stews, and some desserts. Swap adzuki beans in equal amounts for mung beans when you want a richer texture and a subtle sweetness.

5 – Green Peas

Green peas are a convenient, quick-cooking option. They add a fresh, sweet note and a tender bite that complements soups, stir-fries, and cold salads. Use frozen or fresh peas as a 1:1 substitute; they cook rapidly and brighten the overall flavor of the dish.

6 – Black Beans

Black beans bring depth and richness, with a creamy texture that pairs well with Latin-inspired dishes such as tacos, rice bowls, and hearty soups. They change the look and flavor of a dish more than some other substitutes but do so in a pleasant, satisfying way. Use them as a direct swap when you want a bolder result.

7 – Kidney Beans

Kidney beans are firm and hearty, holding up well in long-cooked dishes like chili, stews, and rice-based meals. They add substance and body to a recipe and can be used in a one-to-one ratio. Expect a slightly different texture and a mild flavor that blends into savory preparations.

Final tip: When substituting beans or legumes, consider cooking time and the desired final texture. Some legumes break down and thicken a dish, while others keep their shape and add bite. Adjust seasoning and cooking time slightly when needed, and you’ll end up with a delicious result every time.

Explore more: This post is part of our Ingredient Substitutes Guide.

The post 7 Substitutes for Mung Beans That Elevate Recipes first appeared on Fegec.

Fried fish and spaghetti was a regular meal in Marrekus’s childhood. Catfish, whiting, bream, crappies, or larger freshwater fish are deep-fried to a golden crisp and served with soul food-style spaghetti. This comforting combination is popular enough to appear on holiday menus at Thanksgiving and Christmas.

Growing up on the West Coast, I had never heard of this pairing until I met Marrekus. Now it’s a household favorite and part of our regular rotation. If you’re wondering whether fried fish and spaghetti work together — they absolutely do.

Ingredients

• Neutral oil (canola, vegetable, etc.)
• Smoked sausage (beef, andouille, or similar)
• Unsalted butter
• White onion (or 2 small yellow onions)
• Green bell pepper, diced
• Garlic cloves, minced
• Diamond Crystal kosher salt
• Ground black pepper
• Ground beef, 80/20
• Spaghetti seasoning (store-bought packet or homemade mix)
• Tomato paste
• Pasta sauce
• Water
• White sugar
• Spaghetti pasta

Fried Fish

• Catfish fillets (or preferred mild white fish)
• Yellow cornmeal
• Old Bay seasoning
• Lemon pepper seasoning
• Diamond Crystal kosher salt
• Ground black pepper
• Granulated garlic
• Yellow mustard
• Hot sauce
• Neutral oil for deep frying (canola, vegetable, etc.)

Note: For extra flavor, you can brine the fish briefly in a mixture of kosher salt, sugar, water, and ice before coating and frying. This step is optional — the recipe is delicious without brining.

Spaghetti Recipe

1. Brown sausage and sauté vegetables: Heat 1½ tablespoons neutral oil in a large skillet over medium heat. Sear sliced smoked sausage until browned, then remove and set aside.
2. Melt 2 tablespoons unsalted butter in the same skillet. Add diced onion and bell pepper and cook until softened, about 4 minutes. Add minced garlic, salt, and black pepper and sauté 1 more minute.
3. Add ground beef and make the sauce: Add 1 pound ground beef and break it into small pieces as it browns, about 4–6 minutes.
4. Stir in 2 teaspoons spaghetti seasoning, 6 ounces tomato paste, 24 ounces pasta sauce, and 1½ cups water. Return the smoked sausage to the pan, reduce heat, and simmer for 10 minutes.
5. Cook pasta and finish: Cook 1 pound spaghetti according to package directions. Stir 2 teaspoons white sugar into the sauce to balance acidity. Toss the cooked pasta with the meat sauce until evenly coated. Serve alongside the fried catfish.

Fried Catfish

Trim and clean catfish fillets before cooking. If desired, remove the fatty strip and cut the fillets into portions for even frying.

1. Prepare cornmeal dredge: In a shallow bowl, combine 1½ cups yellow cornmeal, 2 teaspoons Old Bay, 1 teaspoon lemon pepper, ⅓ teaspoon kosher salt, ⅓ teaspoon ground black pepper, and ⅓ teaspoon granulated garlic. Set aside.
2. Coat with mustard and hot sauce: Spread yellow mustard over the fillets and add a splash of hot sauce. Toss to coat the fish evenly; the mustard helps the cornmeal stick and adds flavor.
3. Dredge and fry: Heat oil for deep frying to 350°F (175°C). Dredge the fillets in the cornmeal mixture, pressing lightly to adhere. Fry in batches for about 3–4 minutes per side or until the fish flakes easily and reaches 145°F (63°C). Drain on a wire rack over paper towels and rest 5 minutes before serving.

What to Serve with Fish and Spaghetti

Classic accompaniments include white bread and hot sauce. You can also serve cornbread and collard greens for a more traditional soul food spread. These sides add texture and complementary flavors to the rich, savory spaghetti and crisp fried fish.

• Collard Greens: Slow-simmered greens with smoked ham hocks, onions, seasonings, and a touch of heat.
• Cornbread: Moist, tender cornbread pairs well with the saucy spaghetti and fried fish.

Recipe Tips & Tricks

• Choose quality pasta: Durum wheat semolina pasta holds texture best for this dish.
• Salt the pasta water: Add enough salt so the water tastes like seawater — it seasons the pasta from the inside out.
• Reserve pasta water: Save a cup of starchy cooking water to adjust sauce consistency if needed.
• Cook al dente: Aim for a slight bite; the pasta will finish cooking when tossed with the sauce.
• Toss thoroughly: Mix spaghetti and sauce well so every strand is coated. Add reserved pasta water if the sauce needs loosening.
• Garnish: Finish with freshly grated Parmesan or a sprinkle of chopped parsley for brightness.
• Serve hot: Spaghetti is best served immediately alongside hot, freshly fried fish.

Origins and Notes

The pairing of fried fish and spaghetti is rooted in Southern American foodways, where pasta often appears as a side dish served with fried proteins. Variations exist across the South, and the combination reflects regional traditions of hearty, flavorful comfort food.

Why sugar is sometimes added to spaghetti

A small amount of sugar is often added to spaghetti sauce to balance the acidity of tomatoes. Even though tomato products contain natural sugars, a teaspoon or two can round out flavors and reduce sharpness in the sauce.

About spaghetti seasoning

Spaghetti seasoning typically blends onion, garlic, tomato powder, paprika, and other aromatics to create a flavorful base when combined with tomato paste and water. Using a store-bought seasoning packet is a convenient shortcut for a robust, familiar flavor in soul food-style spaghetti.

Recipe

Fish and Spaghetti Recipe

Krysten Wilkes & Marrekus Wilkes

This fried fish and spaghetti recipe is a popular soul food meal — crispy Southern-style catfish served with a seasoned, meaty spaghetti sauce. It’s a comforting, satisfying combination for family meals and gatherings.

Prep Time: 30 mins   Cook Time: 30 mins   Total Time: 1 hr   Servings: 8

Ingredients (condensed)

• Neutral oil, smoked sausage, unsalted butter, onion, green pepper, garlic, kosher salt, black pepper, ground beef
• Spaghetti seasoning, tomato paste, pasta sauce, water, sugar, spaghetti pasta
• Catfish fillets, yellow cornmeal, Old Bay, lemon pepper, granulated garlic, yellow mustard, hot sauce, oil for frying

Instructions (condensed)

1. Brown smoked sausage in oil, remove, then sauté onion and pepper in butter and drippings. Add garlic, salt, and pepper.
2. Brown the ground beef, then stir in spaghetti seasoning, tomato paste, pasta sauce, and water. Return sausage and simmer 10 minutes. Add sugar, taste, and adjust.
3. Cook spaghetti according to package directions; toss with the meat sauce and reserved pasta water if needed.
4. For the fish: mix cornmeal and seasonings. Coat fillets with mustard and hot sauce, dredge in the cornmeal mix, and deep-fry at 350°F until golden and cooked through. Drain and rest briefly.
5. Serve hot: plate spaghetti with fried catfish and enjoy with white bread, hot sauce, cornbread, or collard greens as desired.

Nutrition (per serving, approximate)

• Calories: 768 kcal
• Carbohydrates: 79 g • Protein: 52 g • Fat: 27 g
• Sodium and other micronutrients will vary depending on brands and portion sizes.

Tried this recipe? Leave a note about how it turned out and any personal variations you added. This combination is flexible and welcomes small regional tweaks to suit your family’s taste.

The post Crispy Fried Fish with Garlic and Lemon Spaghetti first appeared on Fegec.

Easy Egg Roll in a Bowl Recipe

This hearty, one-pan dish pairs browned ground beef with a colorful medley of vegetables, all tossed in a bright sauce of soy, rice vinegar, sesame oil, ginger and garlic. It’s finished with green onion, toasted sesame seeds and crunchy wonton strips and is delicious served over rice. The recipe is flexible—swap the protein or add extra veggies to suit your taste.

Ingredients

• Soy sauce: Low-sodium is a good choice; coconut aminos also work as a substitute.
• Seasoned rice vinegar: Rice vinegar with a touch of sugar and salt—found in most grocery stores.
• Brown sugar: Light brown sugar balances the savory sauce.
• Garlic & ginger: Use fresh minced or convenient pastes; powdered substitutes can work in a pinch.
• Toasted sesame oil: Adds a deep nutty flavor; regular sesame oil is an acceptable alternative.
• Ground beef: 80/20 or 85/15 works well. You can substitute ground turkey, chicken or pork.
• Yellow onion: Diced; white onion will also do.
• Carrots: Matchstick carrots save prep time.
• Green onion: Thinly sliced for garnish and freshness.
• Bagged coleslaw mix: A pre-shredded cabbage mix is convenient, or thinly slice fresh cabbage yourself.

How to Make Egg Roll in a Bowl

Whisk the sauce ingredients together: soy sauce, seasoned rice vinegar, brown sugar, garlic, toasted sesame oil, and a pinch of salt and pepper.

Heat toasted sesame oil in a large skillet over medium-high heat. Brown the ground beef, breaking it up with a spatula. Add the diced onion and matchstick carrots and cook about 4 minutes until softened.

Stir in the garlic, grated ginger, and sliced green onion. Cook another minute until fragrant. Add the coleslaw mix and cook just a couple of minutes until the cabbage begins to wilt but still retains a little crunch.

Pour the sauce into the pan and stir to coat the meat and vegetables. Let it cook for a couple more minutes so the flavors meld and the sauce reduces slightly. Taste and adjust seasoning with salt and pepper if needed.

Serve over brown rice or on its own. Garnish with wonton strips, chopped green onion and toasted sesame seeds for texture and visual appeal. Enjoy warm.

Protein Variations

This recipe works with any ground protein—try:

• Ground beef
• Ground turkey
• Ground chicken
• Ground pork

Tips for the Best Results

• Don’t overcook the cabbage: Sauté it only until it starts to soften. Leaving a little crunch adds pleasing texture.
• Customize freely: Add water chestnuts, mushrooms, or bean sprouts to vary the flavor and texture.
• Add heat if you like: A pinch of crushed red pepper flakes or a drizzle of chili oil livens up the dish.

Frequently Asked Questions

How many calories are in an egg roll in a bowl?

Calories vary with ingredients and portion size, but this version is roughly 260 calories per serving. The recipe yields about four servings; serving over rice will increase the calories and bulk up the meal.

What does egg roll in a bowl taste like?

It tastes like the filling of an egg roll: savory meat, sweet-tart rice vinegar, nutty sesame, bright ginger and garlic, and crisp vegetables. The sauce ties everything together with a balance of salty, sweet and tangy flavors.

Make Ahead & Storage

Avoid assembling the full bowls too far in advance to prevent sogginess. You can prepare and refrigerate the cooked mixture and keep garnishes separate. Store leftovers in an airtight container in the fridge for 2–3 days; the cabbage may soften over time.

Reheating

Reheat gently in a large skillet over medium heat until warmed through, or microwave in 30–60 second intervals until hot. Add a splash of water if it seems dry while reheating.

Notes & Nutrition

• Serving suggestion: Serve over brown rice for a complete meal and extra fiber.
• Adjust sodium: Use low-sodium soy sauce and taste before adding extra salt.
• Nutrition (approx.): Serving size: 1/4 of pan. Calories: ~260. Protein: ~29 g. Fat: ~9 g. Carbs: ~15 g.

The post Flavorful Egg Roll in a Bowl Recipe for Quick Weeknights first appeared on Fegec.

Looking for more holiday baking ideas? Try classic Christmas monster cookies, pecan sticky buns, peanut butter blossoms, or jam pinwheel cookies for a festive spread everyone will love.

This recipe was first published Dec 12, 2023.

These are truly some of the best buckeye balls you can make at home. The peanut butter filling is velvety and slightly sweet while the dark chocolate exterior adds a pleasant bitterness that balances the flavor. They firm up and develop the best texture after chilling, so they often taste even better a day or two later.

If you enjoy Reese’s peanut butter cups, you’ll love these — they offer the same comforting combination of peanut butter and chocolate but with a homemade richness and texture that feels extra special.

The defining feature of a buckeye is the visible peanut butter “pimple” at the top. A fully dipped peanut butter ball is delicious, but the classic buckeye has that small exposed portion, which gives it character and makes them instantly recognizable.

Make a double batch and freeze any extras. Buckeye balls freeze and thaw well, so they’re perfect for preparing ahead of time for parties or cookie exchanges.

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Ingredients

This recipe uses a short, simple ingredient list. Refer to the recipe card below for exact amounts and step-by-step directions.

• Butter, softened
• Creamy peanut butter — use a no-stir variety so the oil isn’t separated
• Vanilla extract
• Powdered sugar, sifted
• Pinch of salt
• Dark chocolate wafers or chopped dark chocolate for melting

How To Make Buckeye Balls

Making the filling: Beat the softened butter and peanut butter together until smooth, about 1 minute. Add the vanilla and a pinch of salt, then gradually mix in the sifted powdered sugar. Continue mixing for a couple of minutes until the mixture comes together; it may look slightly crumbly at first but will press into a smooth dough.

Forming the balls: Scoop the filling with a tablespoon for consistent sizing and roll between your palms into smooth balls. Place them on a parchment-lined baking sheet, insert a toothpick into the top of each ball for easier dipping, and freeze for about 1 hour to firm them up.

Melting the chocolate: Use a double boiler or a heat-safe bowl set over a pot of simmering water (water should be steaming but not boiling). Stir the chocolate until fully melted and smooth, then transfer it to a short cup for easier dipping.

Dipping method (toothpick): Hold each frozen ball by the toothpick and dip straight down into the melted chocolate, leaving the very top exposed so the peanut butter shows. Gently shake off excess chocolate to avoid puddles and place each finished buckeye back on the parchment-lined sheet. Once all are dipped, chill in the refrigerator for 2 hours to set the chocolate completely.

Tips For Making Buckeye Balls

Use these key tips to get consistent, attractive buckeyes every time.

Room temperature ingredients: Start with softened butter and room temperature peanut butter so everything blends smoothly without lumps.

Uniform sizing: A tablespoon scoop helps keep the balls the same size so they set and chill evenly. Uniform pieces also look nicer when arranged on a platter.

Toothpicks: Insert toothpicks before chilling. The chilled balls adhere to the toothpick better and are much easier to dip without slipping off.

Chocolate temperature: The melted chocolate should flow smoothly but not be scorching hot. If the chocolate looks thin and runs too quickly, it’s likely too warm — let it cool slightly until it coats evenly. If it becomes too thick as it cools, briefly rewarm it over the double boiler in short bursts while stirring.

Storage: Store buckeye balls in an airtight container in the refrigerator for up to two weeks. They also freeze well for longer storage; thaw in the fridge before serving.

Make-ahead: These are perfect to prepare ahead of time for holiday platters, gift boxes, or cookie exchanges. Chilling for at least 24 hours improves the flavor and texture, but they are delicious even sooner.

Buckeye Balls

Yield:
36 balls

Prep Time:
1 hour

Chill Time:
3 hours

Total Time:
4 hours

Sweet, creamy peanut butter centers coated in dark chocolate make these buckeye balls an easy, crowd-pleasing no-bake dessert. They are ideal for holiday trays and gift tins.

Ingredients

• ½ c butter, softened
• 1 c peanut butter, room temperature
• ½ tsp vanilla extract
• 2 ½ c powdered sugar (300g), sifted
• Pinch of salt
• 5.5 ounces dark chocolate wafers or more for dipping

Instructions

1. Cream together the butter and peanut butter until smooth, about 1 minute. Mix in the vanilla extract.
2. Sift the powdered sugar and add to the bowl. Mix for 2–3 minutes until it comes together. Press with a spatula if it looks crumbly.
3. Using a tablespoon, scoop out equal amounts and roll into balls. Place on a parchment-lined baking sheet, insert a toothpick into the top of each, and freeze for 1 hour.
4. Melt the chocolate wafers in a double boiler with the water steaming but not boiling. Transfer to a short cup for dipping.
5. Hold each ball by its toothpick and dip straight down into the chocolate, leaving the top exposed. Shake off excess and return to the parchment. Repeat with remaining balls.
6. Chill the dipped buckeyes in the refrigerator for at least 2 hours to set the chocolate.

Notes

Best after 24 hours of chilling. While 5.5 ounces of chocolate can cover the batch, plan to have extra on hand so the last pieces dip easily — many bakers start with around 10 ounces and reserve any leftover melted chocolate for another use.

Nutrition Information:

Yield: 36
Serving Size: 1

Amount Per Serving:
Calories: 115
Total Fat: 7g
Saturated Fat: 2g
Trans Fat: 0g
Unsaturated Fat: 3g
Cholesterol: 7mg
Sodium: 83mg
Carbohydrates: 13g
Fiber: 1g
Sugar: 10g
Protein: 2g

Nutrition figures are estimates provided for convenience.

The post Classic Buckeye Balls: Chocolate-Covered Peanut Butter Treats first appeared on Fegec.