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Flavours Lovers, 28 Beacon Hill, Houston, TX (2026)

06/09/2024

Decadent Peanut Butter and Chocolate Layered Dream

Ingredients:

For the Crust:

14.3 ounce package Oreo Cookies
6 tablespoons unsalted butter, melted and slightly cooled
For the Peanut Butter Layer:

8 ounces cream cheese
¾ cup creamy peanut butter
1 cup powdered sugar
8 ounce tub Cool Whip
6 snack size peanut butter cups, coarsely chopped
For the Pudding Layer:

5.9 ounce box instant chocolate pudding
2½ cups milk
For the Topping:

8 ounce Cool Whip
6 snack size peanut butter cups, coarsely chopped
Directions:

Begin with the crust. Crush the Oreo Cookies into a fine crumb using a food processor or a rolling pin. Mix the crumbs with melted butter and press into the bottom of a 9x13 inch dish. Refrigerate to set.
For the peanut butter layer, beat together cream cheese, peanut butter, and powdered sugar until smooth. Fold in Cool Whip gently, then spread over the Oreo crust. Sprinkle with chopped peanut butter cups.
Prepare the pudding layer by whisking together the instant chocolate pudding mix and milk until smooth. Let it sit until it thickens, then spread over the peanut butter layer.
Top the cake with the remaining Cool Whip and sprinkle with chopped peanut butter cups for decoration. Refrigerate for at least 4 hours, or overnight, before serving.
Prep Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 20 minutes (including chilling time)

Kcal: 450 kcal | Servings: 12 servings

06/09/2024

Decadent Pistachio Cheesecake on a Crunchy Almond Base

Ingredients:

For the Almond Crust:

1 1/2 cups almond flour
1/4 cup unsalted butter, melted
3 tablespoons sugar
For the Cheesecake:

2 cups cream cheese, softened
1 cup granulated sugar
1 cup pistachios, finely ground
3 eggs
1 teaspoon vanilla extract
1/2 cup sour cream
For the Topping:

1/2 cup chopped pistachios
Honey drizzle (optional)
Directions:

Prepare the Almond Crust: Preheat oven to 350°F (175°C). Mix almond flour, melted butter, and sugar. Press into the bottom of a springform pan. Bake for 10 minutes. Let cool.
Make the Cheesecake: Beat cream cheese and sugar until smooth. Add ground pistachios, eggs, vanilla, and sour cream. Mix until combined.
Pour the filling over the crust. Bake for 55 minutes, or until set but slightly jiggly in the center. Cool completely, then refrigerate for at least 4 hours.
Add the Topping: Before serving, sprinkle with chopped pistachios and drizzle with honey if desired.
Prep Time: 20 minutes | Cooking Time: 65 minutes | Total Time: 85 minutes + chilling

Kcal: 520 kcal | Servings: 8 servings

06/09/2024

Spicy Cheese and Potato Bake

Ingredients:

1 (30 to 32-oz) bag frozen shredded hash browns
1 (10.5-oz) can Unsalted Cream of Chicken Soup
2 cups shredded pepper jack cheese
1½ cups heavy whipping cream
½ cup butter, melted
½ cup sour cream
1 cup grated Parmesan cheese, divided
½ tsp onion powder
¼ tsp garlic powder
Salt and pepper to taste
1 sleeve Ritz crackers, crushed
½ cup cooked chopped bacon
1 tsp paprika
Directions:

Preheat your oven to 350°F (175°C). In a large bowl, combine the frozen hash browns, unsalted cream of chicken soup, shredded pepper jack cheese, heavy whipping cream, melted butter, sour cream, ½ cup of the Parmesan cheese, onion powder, garlic powder, salt, and pepper. Mix well.
Transfer the mixture into a greased 9x13-inch baking dish. Sprinkle the remaining ½ cup of grated Parmesan cheese over the top.
In a small bowl, mix the crushed Ritz crackers with the cooked chopped bacon and paprika. Sprinkle this mixture evenly over the cheese layer.
Bake in the preheated oven for 50-60 minutes, or until the casserole is bubbly and golden brown on top.
Let it cool for a few minutes before serving. Enjoy your creamy and spicy potato casserole!
Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 75 minutes

Kcal: 560 kcal | Servings: 8 servings

06/09/2024

Light and Airy Lemon Blueberry Swirl in Angel Food Cake

Ingredients:

1 cup cake flour
1 1/2 cups granulated sugar, divided
12 large egg whites, at room temperature
1 1/2 tsp cream of tartar
1/4 tsp salt
1 tsp vanilla extract
1 tsp freshly grated lemon zest
1 cup fresh blueberries
Powdered sugar, for dusting
Lemon curd (for filling)
Directions:

Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease.
Sift together cake flour and 3/4 cup of the sugar; set aside.
In a large bowl, beat egg whites with cream of tartar and salt until soft peaks form. Gradually add remaining 3/4 cup sugar, continuing to beat until stiff peaks form.
Gently fold in vanilla extract, lemon zest, and sifted flour mixture until just combined.
Spread batter evenly in the prepared pan. Sprinkle blueberries over the top.
Bake for 20-25 minutes or until cake springs back when lightly touched.
Immediately turn the cake onto a clean tea towel dusted with powdered sugar. Peel off parchment paper and roll the cake up in the towel from the short end. Cool completely.
Unroll cake carefully, remove the towel, and spread lemon curd over the cake. Re-roll without the towel. Chill before serving. Dust with powdered sugar before serving.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes + cooling

Kcal: 189 kcal per serving | Servings: 10 servings

06/09/2024

Decadent Red Velvet Cheesecake with Oreo Crust

Ingredients:

24 Oreo cookies, crushed into fine crumbs
1/4 cup unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs
1/4 cup unsweetened cocoa powder
1/4 cup sour cream
1/2 cup buttermilk
2 teaspoons vanilla extract
1 tablespoon red food coloring
1 teaspoon white vinegar
1/4 teaspoon salt
Directions:

Preheat oven to 350°F (175°C).
Mix crushed Oreo cookies with melted butter and press into the bottom of a 9-inch springform pan to form the crust. Set aside.
In a large bowl, beat cream cheese and sugar until smooth.
Add eggs one at a time, beating after each addition.
Mix in cocoa powder, sour cream, buttermilk, vanilla extract, red food coloring, white vinegar, and salt until well combined.
Pour the batter over the Oreo crust in the springform pan.
Bake for 55-60 minutes, or until the center is set but slightly wobbly.
Allow to cool completely in the pan on a wire rack, then refrigerate for at least 4 hours or overnight.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 80 minutes + chilling

Kcal: 580 kcal | Servings: 12 servings

06/09/2024

A Classic Comfort: Rich and Hearty Beef Stew with Root Vegetables

Ingredients:

2 pounds beef chuck, cut into 1-inch pieces
Salt and pepper to taste
3 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
3 carrots, peeled and cut into 1/2-inch pieces
3 potatoes, peeled and cut into 1-inch pieces
4 cups beef broth
2 tablespoons tomato paste
1 teaspoon dried thyme
1 bay leaf
1/2 cup frozen peas
2 tablespoons all-purpose flour (optional for thickening)
2 tablespoons water (optional for thickening)
Directions:

Season beef chunks with salt and pepper. In a large pot, heat olive oil over medium-high heat. Add beef and cook until browned on all sides. Remove beef from pot and set aside.
In the same pot, add onion and garlic; cook until softened, about 2-3 minutes. Add carrots and potatoes, cooking for an additional 5 minutes.
Return the beef to the pot. Add beef broth, tomato paste, thyme, and bay leaf. Bring to a boil; then reduce heat and simmer, covered, for about 1.5 hours, or until beef is tender.
Remove bay leaf. If a thicker stew is desired, mix flour and water to create a slurry and stir into the stew. Cook for another 10 minutes, or until stew has thickened.
Stir in frozen peas and cook until warmed through, about 2 minutes. Adjust seasoning with salt and pepper to taste.
Prep Time: 15 minutes | Cooking Time: 2 hours | Total Time: 2 hours 15 minutes

Kcal: 430 kcal | Servings: 6 servings

06/09/2024

Cheesy Birria Tacos with Consommé

Ingredients:

2 lbs beef chuck roast
4 guajillo chiles, stemmed and seeded
3 chipotle chiles in adobo sauce
1 medium onion, chopped
4 cloves garlic
2 teaspoons cumin
1 teaspoon oregano
1/2 teaspoon ground cloves
4 cups beef broth
Salt and pepper to taste
12 corn tortillas
1 cup shredded mozzarella cheese
1/4 cup chopped cilantro
1/4 cup diced onions
Lime wedges for serving
Directions:

In a large pot, combine beef chuck roast, guajillo chiles, chipotle chiles, onion, garlic, cumin, oregano, cloves, and beef broth. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 3 hours, or until the beef is very tender.
Remove the beef from the pot and shred. Strain the broth and reserve as consommé for dipping.
Heat a skillet over medium heat. Dip each tortilla in the consommé, then place in the skillet. Sprinkle cheese on one half of the tortilla and add some of the shredded beef. Fold the tortilla over and cook until crispy. Repeat with remaining tortillas, cheese, and beef.
Serve tacos with cilantro, diced onions, lime wedges, and a side of consommé for dipping.
Prep Time: 20 minutes | Cooking Time: 3 hours | Total Time: 3 hours 20 minutes

Kcal: 350 kcal | Servings: 6 servings

06/09/2024

Rustic Orchard Apple Fritter Loaf

Ingredients:

1 1/2 cups all-purpose flour
1/3 cup brown sugar
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/3 cup oil (vegetable or canola)
1/3 cup milk
2 eggs
1 teaspoon vanilla extract
1 1/2 cups diced apples (peeled)
1/3 cup chopped walnuts (optional)
Glaze:

2/3 cup powdered sugar
1-2 tablespoons milk
Directions:

Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
In a large bowl, mix together flour, brown sugar, granulated sugar, baking powder, salt, cinnamon, and nutmeg.
In another bowl, whisk together oil, milk, eggs, and vanilla extract.
Combine the wet ingredients with the dry ingredients, stirring just until moistened. Fold in diced apples and walnuts, if using.
Pour batter into prepared loaf pan. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
Cool in pan for 10 minutes, then remove to a wire rack to cool completely.
For the glaze, whisk together powdered sugar and milk until smooth. Drizzle over cooled bread.
Prep Time: 15 minutes | Cooking Time: 65 minutes | Total Time: 80 minutes

Kcal: 320 kcal | Servings: 8 servings

06/09/2024

Hearty Beef and Potato Melody Soup

Ingredients:

1 lb ground beef
3 large potatoes, cubed
1 onion, chopped
2 carrots, sliced
2 stalks celery, sliced
4 cups beef broth
1 cup heavy cream
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon dried thyme
Salt and pepper to taste
1 cup shredded cheddar cheese (for garnish)
Fresh parsley (for garnish)
Directions:

In a large pot, heat olive oil over medium heat. Add the ground beef and cook until browned. Remove the beef and set aside.
In the same pot, add the onion, carrots, and celery. Sauté for 5 minutes or until softened.
Add the cubed potatoes, cooked beef, beef broth, garlic powder, dried thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the potatoes are tender.
Stir in the heavy cream and continue to cook for another 5 minutes, allowing the soup to thicken slightly.
Serve hot, garnished with shredded cheddar cheese and fresh parsley.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: 350 kcal | Servings: 6 servings

06/09/2024

Decadent Peach Bliss Pound Cake

Ingredients:

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup sour cream
2 cups fresh peaches, peeled and chopped
1/2 cup brown sugar
1 tsp ground cinnamon
Directions:

Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the creamed mixture alternately with sour cream, mixing well after each addition.
Fold in the chopped peaches. Pour half of the batter into the prepared bundt pan.
In a small bowl, mix together the brown sugar and cinnamon. Sprinkle half over the batter in the pan. Top with the remaining batter, then sprinkle with the remaining brown sugar mixture.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely.
Prep Time: 20 minutes | Cooking Time: 70 minutes | Total Time: 1 hour 30 minutes

Kcal: 530 kcal | Servings: 12 servings

06/09/2024

Decadent Banana Pudding Swirl Brownies

Ingredients:

1/2 cup unsalted butter
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 cup cocoa powder
1/4 teaspoon salt
1/2 cup ripe banana, mashed
1/4 cup vanilla wafer crumbs
1/2 cup white chocolate chips
1/4 cup banana pudding mix (dry)
Directions:

Preheat oven to 350°F (175°C). Grease an 8-inch square baking pan.
Melt butter in a medium saucepan over low heat. Remove from heat and stir in sugar until well combined.
Beat in eggs and vanilla extract until smooth.
Sift together flour, cocoa powder, and salt; gradually stir into the egg mixture until blended.
Fold in mashed banana, vanilla wafer crumbs, and white chocolate chips.
Pour half of the brownie batter into the prepared pan. Sprinkle the dry banana pudding mix over the batter. Pour the remaining batter on top and use a knife to swirl the mix through.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Let cool in the pan before cutting into squares.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: 320 kcal | Servings: 9 servings

06/09/2024

Kielbasa Gnocchi Soup

Hearty Polish Sausage and Gnocchi Soup

Ingredients:

1 tablespoon olive oil
1 pound kielbasa, sliced
1 onion, chopped
2 carrots, peeled and diced
3 cloves garlic, minced
4 cups chicken broth
1 pound gnocchi
1 cup heavy cream
2 cups spinach, roughly chopped
Salt and pepper to taste
Grated Parmesan cheese for serving
Directions:

Heat the olive oil in a large pot over medium heat. Add the sliced kielbasa and cook until browned on both sides, about 5-7 minutes. Remove the kielbasa from the pot and set aside.
In the same pot, add the chopped onion and diced carrots. Cook until the vegetables are soft, about 5 minutes. Add the minced garlic and cook for an additional minute.
Pour in the chicken broth and bring the mixture to a boil. Once boiling, add the gnocchi and cook according to the package instructions, usually 2-3 minutes, or until they float to the surface.
Reduce the heat to low and add the heavy cream, cooked kielbasa, and chopped spinach. Cook until the spinach is wilted and the soup is heated through. Season with salt and pepper to taste.
Serve hot, garnished with grated Parmesan cheese.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 510 kcal | Servings: 4 servings

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