https://www.facebook.com/105359581118489/

SuperRecipes, Los Angeles, CA (2026)

09/26/2026

Perfect Roasted Chicken with Potatoes and Bacon.

09/26/2026

🧄🧈 Garlic Butter Knots — Soft, Fluffy & Irresistibly Buttery

These homemade Garlic Butter Knots are incredibly soft and fluffy on the inside, beautifully golden on the outside, and brushed with a rich garlic-parsley butter while they're still warm.

They're perfect as a side for pasta, pizza, soups, salads, or simply served warm straight from the oven.

Yield: 10–12 knots
Prep Time: 25 minutes
Rising Time: About 1 hour 30 minutes
Bake Time: 18–22 minutes
Oven: 350°F (180°C)

📝 Ingredients
For the Dough
2½ cups (300 g) all-purpose flour, plus more if needed
1 tablespoon granulated sugar
1 teaspoon salt
2¼ teaspoons (7 g) instant yeast
¾ cup (180 ml) warm milk
2 tablespoons (28 g) unsalted butter, melted
1 large egg
For the Garlic Butter
4 tablespoons (56 g) unsalted butter, melted
3 garlic cloves, finely minced
1 tablespoon fresh parsley, finely chopped
¼ teaspoon salt

Optional for serving:

2 tablespoons freshly grated Parmesan cheese
Extra chopped parsley
👩‍🍳 Instructions
1. Activate the Yeast

In a large bowl, combine the warm milk, sugar, and instant yeast.

Let it sit for about 5 minutes. The milk should be warm, not hot, so it doesn't damage the yeast.

2. Make the Dough

Add the melted butter and egg and mix well.

Add the flour and salt gradually, stirring until a soft, slightly tacky dough forms.

If necessary, add a little extra flour, 1 tablespoon at a time, but avoid adding too much—the dough should remain soft for the fluffiest knots.

3. Knead and Let Rise

Transfer the dough to a lightly floured surface and knead for 8–10 minutes, until smooth, elastic, and soft.

Place it in a lightly greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.

4. Shape the Knots

Gently deflate the risen dough and divide it into 10–12 equal portions.

Roll each piece into a rope about 7–8 inches (18–20 cm) long.

Tie each rope into a simple knot and tuck the loose ends underneath.

Arrange the knots on a parchment-lined baking sheet, leaving a little space between each one.

5. Second Rise

Cover loosely with a clean kitchen towel and let the knots rise for another 20–30 minutes, until noticeably puffy.

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

6. Bake

Bake for 18–22 minutes, or until the knots are puffed and beautifully golden brown.

Avoid overbaking, as this can make them dry instead of soft and fluffy.

7. Make the Garlic Butter

While the knots are baking, combine the melted butter, minced garlic, chopped parsley, and salt.

For a milder garlic flavor, gently warm the garlic in the melted butter for 1–2 minutes over low heat without letting it brown.

8. Brush Generously

As soon as the knots come out of the oven, brush them generously with the warm garlic butter.

For extra flavor, sprinkle with freshly grated Parmesan and a little more parsley.

💡 Secret to Extra-Soft Garlic Knots

Don't make the dough too dry by adding too much flour. A soft, slightly tacky dough produces much lighter and fluffier knots.

And don't wait for them to cool before adding the garlic butter. Brushing them while they're still hot allows that buttery garlic flavor to soak beautifully into the bread.

🧄🧈 Serve them warm and pull one apart—you'll get a soft, fluffy center covered in buttery garlic goodness. They're the kind of bread that disappears from the table in minutes!

09/25/2026

🎄🍪 Christmas Shortbread Cookies — 6 Irresistible Holiday Recipes

Nothing says Christmas quite like a tray of homemade buttery shortbread cookies! These six festive variations are tender, crumbly, and melt-in-your-mouth delicious.

From traditional shortbread to cranberry-pistachio, colorful Funfetti, cherry, whipped shortbread, and cranberry-orange, there’s something here for every holiday cookie tray.

Oven: 325–340°F (165–170°C)
Yield: About 20–30 cookies per recipe, depending on size

1️⃣ Classic Buttery Shortbread Cookies

Simple, buttery, and wonderfully tender. This classic recipe is the perfect starting point for homemade Christmas cookies.

Ingredients
1 cup (226 g) unsalted butter, softened
½ cup (100 g) granulated sugar
2 cups (240 g) all-purpose flour
½ cup (60 g) cornstarch
1 teaspoon vanilla extract
¼ teaspoon salt
Instructions

Beat the softened butter and sugar for 2–3 minutes, until smooth and creamy.

Add the vanilla and mix well.

In a separate bowl, combine the flour, cornstarch, and salt. Gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms.

Shape the dough into small cookies and arrange them on a parchment-lined baking sheet.

Refrigerate for 20–30 minutes. Meanwhile, preheat the oven to 340°F (170°C).

Bake for 12–15 minutes, or until the bottoms and edges are just beginning to turn golden.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.

2️⃣ Cranberry Pistachio Shortbread Cookies

Buttery shortbread filled with tart cranberries, crunchy pistachios, and a hint of fresh orange. The beautiful red and green colors make these perfect for Christmas!

Ingredients
1 cup (226 g) unsalted butter, softened
½ cup (100 g) granulated sugar
2 cups (240 g) all-purpose flour
½ cup (60 g) cornstarch
¾ cup dried cranberries, roughly chopped
½ cup unsalted pistachios, chopped
1 teaspoon finely grated orange zest
1 teaspoon vanilla extract
¼ teaspoon salt
Instructions

Cream the butter and sugar until light and smooth. Add the vanilla and orange zest.

Gradually mix in the flour, cornstarch, and salt until a soft dough forms.

Gently fold in the dried cranberries and chopped pistachios.

Shape the dough into a log, wrap tightly, and refrigerate for 30 minutes.

Slice into cookies about ½ inch thick and arrange on a lined baking sheet.

Bake at 340°F (170°C) for 12–15 minutes, until the edges are very lightly golden.

3️⃣ 🎉 Christmas Funfetti Shortbread Bites

These colorful little shortbread bites are buttery, festive, and perfect for holiday parties, cookie boxes, or gifting.

Ingredients
1 cup (226 g) unsalted butter, softened
½ cup (100 g) granulated sugar
2 cups (240 g) all-purpose flour
½ cup (60 g) cornstarch
1 teaspoon vanilla extract
½ cup Christmas sprinkles
¼ teaspoon salt
Instructions

Beat the butter and sugar until creamy, then mix in the vanilla.

Gradually add the flour, cornstarch, and salt.

When the dough is almost combined, gently fold in the Christmas sprinkles. Avoid overmixing so the colors don't bleed into the dough.

Press the dough into an even rectangle and cut into small bite-size squares.

Transfer to a lined baking sheet and chill for 20–30 minutes.

Bake at 340°F (170°C) for 10–14 minutes.

Remove while the cookies are still pale with only the bottoms beginning to turn golden.

4️⃣ 🍒 Cherry Shortbread Cookies

Soft, buttery shortbread studded with sweet pieces of maraschino cherry. Beautiful on a Christmas dessert table!

Ingredients
1 cup (226 g) unsalted butter, softened
½ cup (100 g) granulated sugar
2 cups (240 g) all-purpose flour
½ cup (60 g) cornstarch
¾ cup maraschino cherries, finely chopped
1 teaspoon vanilla extract
¼ teaspoon salt
Instructions

Drain the cherries extremely well and pat them dry with paper towels before chopping. Removing excess moisture is important for the texture of the cookies.

Beat the butter and sugar until creamy. Add the vanilla.

Gradually mix in the flour, cornstarch, and salt until a soft dough begins to form.

Gently fold in the chopped cherries.

Shape into a log and refrigerate for 30–45 minutes, until firm.

Slice into rounds and place on a parchment-lined baking sheet.

Bake at 340°F (170°C) for 12–15 minutes, until the edges are barely golden.

Cool for 5 minutes on the pan before transferring to a wire rack.

5️⃣ ✨ Melt-in-Your-Mouth Whipped Shortbread

Extra light, delicate, and buttery, these whipped shortbread cookies practically melt in your mouth.

Ingredients
1 cup (226 g) unsalted butter, very soft but not melted
½ cup (60 g) powdered sugar
2 cups (240 g) all-purpose flour
½ cup (60 g) cornstarch
1 teaspoon vanilla extract
¼ teaspoon salt
Christmas sprinkles, optional
Instructions

Beat the softened butter and powdered sugar with an electric mixer for 3–4 minutes, until very pale, fluffy, and creamy.

Add the vanilla and beat briefly.

Sift together the flour, cornstarch, and salt.

Gradually add the dry ingredients to the butter mixture, mixing on low speed just until combined.

Pipe the dough into small rosettes using a large star tip, or simply scoop small portions onto a parchment-lined baking sheet.

Decorate with Christmas sprinkles.

Chill the shaped cookies for 15–20 minutes to help them hold their shape.

Bake at 325–340°F (165–170°C) for 10–14 minutes.

The cookies should remain pale, with only a hint of golden color underneath.

6️⃣ 🍊 Cranberry Orange Shortbread Cookies

Sweet-tart cranberries and fresh orange zest turn classic buttery shortbread into an irresistible holiday cookie.

Ingredients
1 cup (226 g) unsalted butter, softened
½ cup (100 g) granulated sugar
2 cups (240 g) all-purpose flour
½ cup (60 g) cornstarch
¾ cup dried cranberries, roughly chopped
1 tablespoon finely grated orange zest
1 teaspoon vanilla extract
¼ teaspoon salt
Instructions

Beat the butter and sugar until smooth and creamy.

Add the vanilla and fresh orange zest and mix until fragrant.

Gradually incorporate the flour, cornstarch, and salt.

Fold in the chopped dried cranberries.

Shape the dough into a log and wrap tightly. Refrigerate for 20–30 minutes, or until firm enough to slice cleanly.

Cut into rounds about ½ inch thick and arrange on a lined baking sheet.

Bake at 340°F (170°C) for 12–15 minutes.

Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack.

💡 Secrets to Perfect Christmas Shortbread

The most important rule is don't overbake your shortbread. These cookies should stay fairly pale on top, with only lightly golden edges and bottoms.

Use softened butter, never melted butter, and chill the shaped dough before baking. This helps the cookies keep their beautiful shape instead of spreading too much.

For the best delicate texture, avoid overworking the dough once the flour has been added.

Once completely cooled, store the cookies in an airtight container to help preserve their buttery, crumbly texture.

🎄🍪 Six festive shortbread recipes, one delicious holiday cookie collection! Perfect for Christmas parties, dessert trays, cookie exchanges, or homemade gifts for family and friends.

09/25/2026

Creamy Pasta in 5 Minutes Under Pressure.

09/24/2026

🍒🍊 Classic Fruit Cake — Moist, Rich & Packed with Fruit

This Classic Fruit Cake is wonderfully moist, buttery, and packed with dried and candied fruits, raisins, cherries, and crunchy nuts. A touch of orange and warm spices gives every slice an incredible aroma and that comforting, traditional homemade flavor.

Perfect for Christmas, the holiday season, afternoon coffee, or any special occasion.

Yield: 10–12 slices
Prep Time: 25 minutes
Baking Time: 1 hour 20 minutes to 1 hour 40 minutes
Oven: 320°F (160°C)
Pan: 9×5-inch (23×13 cm) loaf pan

📝 Ingredients
For the Fruit Mixture
1 cup (150 g) dark raisins
½ cup (75 g) golden raisins
1 cup (150 g) mixed candied fruit, chopped
½ cup (80 g) candied cherries, chopped
½ cup (60 g) dried apricots, chopped
½ cup (60 g) walnuts or pecans, chopped
½ cup (120 ml) fresh orange juice
Zest of 1 orange
For the Cake Batter
⅔ cup (150 g) unsalted butter, softened
¾ cup (150 g) brown sugar
3 large eggs
1 teaspoon vanilla extract
2 cups (240 g) all-purpose flour
1 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
¼ cup (60 ml) milk, if needed
For Decorating
Candied cherries
Mixed candied fruit
Raisins
Walnuts or pecans
👩‍🍳 Instructions
1. Soak the Fruit

Place the dark raisins, golden raisins, candied fruit, cherries, and dried apricots in a large bowl.

Add the orange juice and orange zest. Stir well and let the fruit soak for about 30 minutes.

This helps soften the fruit while adding extra moisture and citrus flavor to the cake.

2. Prepare the Pan

Preheat your oven to 320°F (160°C).

Grease a 9×5-inch loaf pan and line the bottom and sides with parchment paper.

Because fruit cake bakes slowly, lining the pan helps prevent the outside from browning too quickly.

3. Make the Batter

In a large mixing bowl, beat the softened butter and brown sugar for about 3–4 minutes, until light and creamy.

Add the eggs one at a time, beating well after each addition.

Mix in the vanilla extract.

4. Add the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.

Gradually add the dry ingredients to the butter mixture, stirring gently just until combined.

If the batter seems too thick, add the milk a little at a time until you have a thick but spreadable batter.

5. Add the Fruit and Nuts

Drain off only any excess liquid from the soaked fruit.

Add the fruit and chopped walnuts or pecans to the batter and gently fold everything together until evenly distributed.

Tip: Tossing the fruit with about 1 tablespoon of flour before folding it into the batter can help keep the pieces evenly distributed throughout the cake.

6. Fill the Pan

Transfer the batter to the prepared loaf pan and smooth the top.

Decorate with a few candied cherries, raisins, pieces of candied fruit, and nuts, gently pressing them into the surface.

7. Bake Slowly

Bake at 320°F (160°C) for 1 hour 20 minutes to 1 hour 40 minutes.

Check the center with a toothpick or thin skewer. It should come out without wet batter, although it may be slightly moist from the fruit.

If the top starts browning too quickly, loosely cover the cake with aluminum foil and continue baking.

8. Cool Completely

Remove the cake from the oven and let it cool in the pan for about 15 minutes.

Carefully lift it out and transfer it to a wire rack to cool completely before slicing.

💡 Secret to an Amazing Fruit Cake

This cake tastes even better after it has had time to rest. Once completely cooled, wrap it tightly and let it sit for several hours—or even overnight—before serving. This allows the orange, spices, dried fruit, and buttery cake to develop an even richer flavor.

For a beautiful finish like the cake in the picture, reserve some colorful red and green candied cherries, raisins, and candied fruit for decorating the top before baking.

🍒✨ The result is a beautifully golden fruit cake with a moist, tender crumb and plenty of colorful fruit and crunchy nuts in every slice. A true holiday classic!

09/24/2026

Homemade Mini Hot Dog.

09/24/2026

Air Fryer Potato Bites Easy, Quick and Delicious!.

09/23/2026

The FLUFFIEST and most MOIST LEMON CAKE you’ve ever tried!

09/23/2026

🍁🤎 6 Irresistible Homemade Fudge Recipes for Fall & the Holidays

Warning: these homemade fudges may disappear fast! 😍 From creamy pistachio and cranberry to peanut butter Buckeye fudge, salted caramel, and rich German chocolate, this collection has something for every sweet tooth.

Perfect for fall gatherings, Thanksgiving dessert trays, Christmas parties, or homemade holiday gifts. 🎄🍫

🍒🌿 1. Pistachio & Cranberry White Chocolate Fudge

Creamy white chocolate, tart cranberries, and crunchy pistachios make this fudge as beautiful as it is delicious.

Ingredients
1 (14-ounce) can sweetened condensed milk
2¼ cups white chocolate chips
½ cup dried cranberries, chopped
½ cup unsalted pistachios, chopped
1 teaspoon unsalted butter, softened
Instructions
Line an 8×8-inch pan with parchment paper and lightly grease it with butter.
Combine the sweetened condensed milk and white chocolate chips in a saucepan.
Heat over low heat, stirring constantly, until completely melted and smooth.
Remove from the heat and fold in the cranberries and pistachios, reserving a few for the top.
Spread the mixture evenly into the prepared pan.
Sprinkle the reserved cranberries and pistachios over the top and gently press them into the fudge.
Refrigerate for 2–3 hours, or until completely firm.
Cut into small squares and serve.

Tip: Make sure the pistachios are unsalted so the flavors stay perfectly balanced.

🍯 2. Creamy Butterscotch Fudge

This easy three-ingredient fudge is incredibly creamy, rich, and packed with buttery butterscotch flavor.

Ingredients
22 ounces butterscotch chips
1 (14-ounce) can sweetened condensed milk
¼ teaspoon salt
Instructions
Line an 8×8-inch pan with parchment paper.
Place the butterscotch chips and sweetened condensed milk in a heavy-bottomed saucepan.
Heat over low heat, stirring constantly until melted and silky smooth.
Stir in the salt.
Pour into the prepared pan and smooth the top.
Refrigerate for 2–3 hours, or until firm.
Remove from the pan and cut into bite-size squares.
🥜🍫 3. Buckeye Peanut Butter Fudge

Inspired by classic Buckeye candies, this fudge combines a thick, creamy peanut butter layer with a rich chocolate topping.

Peanut Butter Layer
1 cup unsalted butter
1½ cups creamy peanut butter — avoid natural peanut butter
2 teaspoons pure vanilla extract
3½ cups powdered sugar, sifted
Chocolate Layer
1¾ cups milk chocolate chips
1½ tablespoons salted butter, softened
⅔ cup sweetened condensed milk
Instructions
Line a 9×9-inch pan with parchment paper.
Melt the butter and peanut butter together over low heat, stirring until smooth.
Remove from the heat and stir in the vanilla.
Gradually add the sifted powdered sugar and mix until thick and completely combined.
Press the peanut butter mixture evenly into the prepared pan.
For the chocolate layer, combine the chocolate chips, butter, and condensed milk in a saucepan.
Heat over low heat, stirring constantly, until smooth and glossy.
Pour the chocolate over the peanut butter layer and spread evenly.
Refrigerate for at least 2 hours, or until firm.
Cut into small squares.

Tip: For clean slices, let the fudge sit at room temperature for about 10 minutes before cutting.

🧈🍯 4. Salted Caramel Fudge

Rich, buttery caramel fudge finished with coarse sea salt for the perfect combination of sweet and salty.

Ingredients
1 (14-ounce) can sweetened condensed milk
1¼ cups dark brown sugar, firmly packed
½ cup salted butter
3 tablespoons light corn syrup
1½ cups good-quality white baking chips
Coarse sea salt, for sprinkling
Instructions
Line an 8×8-inch pan with parchment paper.
Combine the condensed milk, brown sugar, butter, and corn syrup in a heavy-bottomed saucepan.
Cook over medium-low heat, stirring frequently, until the butter and sugar are completely melted.
Bring to a gentle simmer and cook for a few minutes, stirring constantly to prevent scorching.
Remove from the heat and immediately add the white baking chips.
Stir until completely melted and the fudge is smooth and glossy.
Pour into the prepared pan and smooth the surface.
Sprinkle lightly with coarse sea salt.
Refrigerate for 3–4 hours, or until firm, before slicing.

Tip: Start with a light sprinkle of sea salt—you can always add more when serving.

🤍🍮 5. White Chocolate Caramel Fudge

Creamy white chocolate fudge with ribbons of gooey caramel throughout. Sweet, rich, and perfect for special occasions.

Ingredients
24 ounces (680 g) white baking chips
1 (14-ounce/396 g) can sweetened condensed milk
4 tablespoons heavy cream, divided
25 individually wrapped soft caramels, unwrapped
Instructions
Line an 8×8-inch or 9×9-inch pan with parchment paper.
Combine the white baking chips, condensed milk, and 2½ tablespoons heavy cream in a saucepan.
Heat over low heat, stirring constantly, until completely melted and smooth.
In a separate microwave-safe bowl, combine the unwrapped caramels with the remaining 1½ tablespoons heavy cream.
Microwave in short intervals, stirring between each, until smooth.
Spread about half of the white chocolate fudge mixture into the prepared pan.
Drizzle some of the melted caramel over the top.
Add the remaining fudge mixture, followed by the remaining caramel.
Gently swirl the caramel through the surface with a knife or toothpick.
Refrigerate for 3–4 hours, or until completely firm.
Cut into squares and serve.
🍫🥥 6. German Chocolate Fudge

A decadent chocolate fudge topped with a homemade coconut-pecan frosting. If you love German chocolate cake, this one is hard to resist!

For the Chocolate Fudge
1 cup semi-sweet chocolate chips
2 cups milk chocolate chips
1 (14-ounce) can sweetened condensed milk
2 teaspoons vanilla extract
For the Coconut-Pecan Frosting
1 cup heavy cream
3 egg yolks
1 cup granulated sugar
4 tablespoons butter
¾ cup chopped pecans
1½ cups sweetened shredded coconut
Instructions
Line an 8×8-inch pan with parchment paper.
Combine the semi-sweet chocolate chips, milk chocolate chips, and condensed milk in a saucepan.
Heat over low heat, stirring constantly, until completely melted and smooth.
Remove from the heat and stir in the vanilla.
Spread the chocolate mixture evenly into the prepared pan and refrigerate while making the topping.
For the frosting, whisk together the heavy cream, egg yolks, and sugar in a saucepan.
Add the butter and cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat a spoon. Do not let it scorch.
Remove from the heat and stir in the chopped pecans and shredded coconut.
Allow the topping to cool until just warm.
Spread it evenly over the chocolate fudge.
Refrigerate for at least 3 hours, or until completely firm.
Cut into small squares.
💡 Tips for Perfect Homemade Fudge

For the smoothest fudge, always melt chocolate over low heat and avoid overheating it. Line your pan with parchment paper so the fudge lifts out easily, and use a sharp knife warmed under hot water and wiped dry between cuts for beautiful, clean squares.

Store the fudge in an airtight container in the refrigerator, especially varieties containing cream or egg-based toppings.

🍁🍫 Six creamy, decadent homemade fudges—perfect for filling a holiday dessert tray, wrapping as homemade gifts, or enjoying on a cozy night at home!

09/22/2026

You Won’t Believe This Crispy Snack Is Made with Chickpeas!.

SuperRecipes

09/26/2026

09/26/2026

09/25/2026

09/25/2026

09/24/2026

09/24/2026

09/24/2026

09/23/2026

09/23/2026

09/22/2026

Address

Website

Alerts

Contact The Business

Shortcuts

Share

Category

Listing takedown request