Easyrecipesdessert, New City, NY (2026)

03/09/2026

Korean Cream Cheese Garlic Bread

Ingredients:

- 4 small round bread rolls or brioche buns
- 200 g cream cheese, softened
- 2 tablespoons sugar
- 1 teaspoon honey
- 1 teaspoon milk
- 1 egg
- 1/2 cup unsalted butter, melted
- 4 cloves garlic, finely minced
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons green onions, finely sliced
- 1 tablespoon sweet condensed milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons grated mozzarella cheese (optional)

Directions:

1. Preheat oven to 350°F (175°C). Line a baking tray with parchment paper.
2. Slice each bread roll into 6 wedge sections like a flower, but do not cut all the way through so the base stays connected 🌸.
3. In a bowl, mix cream cheese, sugar, honey, and milk until smooth and creamy.
4. Transfer the cream cheese mixture into a piping bag or use a spoon to fill the cuts between each bread wedge generously.
5. In another bowl, whisk together melted butter, egg, minced garlic, parsley, green onions, condensed milk, salt, and black pepper to create the rich garlic butter sauce 🧄🧈.
6. Carefully dip each stuffed bread roll into the garlic butter mixture, making sure the sauce seeps into the cuts.
7. Place the coated breads on the prepared baking tray. Spoon extra garlic butter on top for extra flavor.
8. Sprinkle a little mozzarella cheese on top if desired for a cheesy finish 🧀.
9. Bake for 15–20 minutes until the bread is crispy on the outside and golden brown while the inside stays soft and creamy.
10. Serve warm and enjoy the sweet, savory, and garlicky Korean street-food style treat.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes

Kcal: 420 kcal | Servings: 4 servings

03/08/2026

Chocolate Strawberry Yogurt Clusters

Ingredients:

- 1 1/2 cups fresh strawberries, chopped
- 1 cup Greek yogurt (plain or vanilla)
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 teaspoon coconut oil
- 2 tablespoons crushed almonds or pistachios
- 1 tablespoon shredded coconut (optional)

Directions:

1. Line a baking tray with parchment paper and set aside.
2. In a mixing bowl, combine the Greek yogurt, honey or maple syrup, and vanilla extract. Stir until smooth and creamy.
3. Gently fold the chopped strawberries into the yogurt mixture until evenly coated.
4. Using a spoon, scoop small clusters of the mixture onto the prepared baking tray, spacing them slightly apart.
5. Place the tray in the freezer for about 1-2 hours, or until the clusters are completely frozen and firm.
6. In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 20-second intervals, stirring between each, until fully melted and smooth.
7. Remove the frozen yogurt clusters from the freezer and dip or drizzle each cluster with the melted chocolate.
8. Sprinkle crushed almonds or pistachios and shredded coconut on top while the chocolate is still soft.
9. Return the tray to the freezer for another 10-15 minutes to allow the chocolate to set.
10. Serve straight from the freezer for a refreshing, creamy, and chocolatey treat.

Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 2 hours 15 minutes

Kcal: 180 kcal | Servings: 4 servings

03/07/2026

Buffalo Chicken Flatbread

Ingredients:

- 2 flatbreads or naan breads
- 1 1/2 cups cooked chicken breast, shredded
- 1/3 cup buffalo hot sauce
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 cup mozzarella cheese, shredded
- 1/4 cup cheddar cheese, shredded
- 1/4 cup red onion, thinly sliced
- 1/4 cup celery, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1/4 cup ranch dressing or yogurt ranch sauce
- Salt and black pepper to taste

Directions:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the shredded chicken with buffalo hot sauce, olive oil, garlic powder, paprika, salt, and black pepper. Mix well until the chicken is evenly coated.
3. Place the flatbreads on the prepared baking sheet.
4. Sprinkle a thin layer of mozzarella cheese over each flatbread to create a cheesy base.
5. Evenly spread the buffalo chicken mixture across the flatbreads.
6. Top with the remaining mozzarella cheese and cheddar cheese.
7. Add sliced red onion and chopped celery over the top for extra crunch and flavor.
8. Bake in the oven for 10-12 minutes, or until the cheese is melted and bubbly and the edges of the flatbread are slightly crispy.
9. Remove from the oven and drizzle lightly with ranch dressing or yogurt ranch sauce.
10. Garnish with fresh parsley, slice into pieces, and serve warm.

Prep Time: 10 minutes | Cooking Time: 12 minutes | Total Time: 22 minutes

Kcal: 420 kcal | Servings: 2 servings

03/07/2026

Biscoff Lava Mug Cake

Ingredients:

- 4 tablespoons all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon baking powder
- 1 tablespoon unsweetened cocoa powder
- 3 tablespoons milk
- 2 tablespoons vegetable oil
- 1 tablespoon Biscoff spread
- 1/2 teaspoon vanilla extract
- 1 extra tablespoon Biscoff spread for the lava center
- Pinch of salt
- Crushed Biscoff biscuits for topping (optional)

Directions:

1. In a microwave-safe mug, add the flour, sugar, cocoa powder, baking powder, and a pinch of salt. Mix well with a fork until evenly combined.
2. Pour in the milk, vegetable oil, vanilla extract, and 1 tablespoon of Biscoff spread.
3. Stir the mixture thoroughly until a smooth batter forms and no dry flour remains at the bottom of the mug.
4. Gently place the extra tablespoon of Biscoff spread into the center of the batter without stirring. This will create the molten lava core.
5. Lightly push the spread down so it is slightly covered by the batter but still centered.
6. Microwave the mug cake on high for about 60–75 seconds. The cake should rise and set on the edges while remaining soft in the center.
7. Let the mug cake rest for 1 minute so the lava center thickens slightly.
8. Sprinkle crushed Biscoff biscuits on top for added texture and flavor.
9. Serve warm directly in the mug and enjoy the gooey Biscoff lava center.

Prep Time: 5 minutes | Cooking Time: 1 minute | Total Time: 6 minutes

Kcal: 340 kcal | Servings: 1 serving

03/07/2026

Air Fryer Chicken Parmesan Bites

Ingredients:

- 2 boneless skinless chicken breasts, cut into bite-sized cubes
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 2 tablespoons milk
- 1/2 cup marinara sauce
- 1/2 cup shredded mozzarella cheese
- Fresh parsley, chopped for garnish
- Olive oil spray

Directions:

1. Preheat the air fryer to 380°F (193°C) for about 3 minutes.
2. Cut the chicken breasts into evenly sized bite-sized pieces to ensure even cooking.
3. In a shallow bowl, combine breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, Italian seasoning, paprika, salt, and black pepper. Mix well.
4. In a separate bowl, whisk together the eggs and milk until smooth.
5. Dip each chicken piece into the egg mixture, allowing the excess to drip off.
6. Roll the coated chicken pieces in the breadcrumb mixture, pressing gently so the coating sticks well.
7. Lightly spray the air fryer basket with olive oil spray to prevent sticking.
8. Arrange the coated chicken bites in a single layer in the air fryer basket, leaving space between each piece.
9. Lightly spray the tops of the chicken bites with olive oil spray for a crispier finish.
10. Air fry for 8–10 minutes, shaking the basket halfway through cooking, until the chicken is golden brown and fully cooked.
11. Spoon a small amount of marinara sauce over each chicken bite and sprinkle mozzarella cheese on top.
12. Return the basket to the air fryer and cook for an additional 2–3 minutes, or until the cheese is melted and bubbly.
13. Remove from the air fryer and garnish with freshly chopped parsley before serving.

Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes

Kcal: 320 kcal | Servings: 4 servings

03/06/2026

Viral Cottage Cheese Pizza Bowl

Ingredients:

- 1 cup cottage cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup marinara sauce
- 1/4 cup diced bell peppers
- 1/4 cup sliced black olives
- 1/4 cup cherry tomatoes, halved
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1 tablespoon grated parmesan cheese
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
- Optional: sliced mushrooms or cooked chicken pieces

Directions:

1. Preheat your oven to 375°F (190°C).
2. In an oven-safe bowl, spread the cottage cheese evenly across the bottom.
3. Pour the marinara sauce over the cottage cheese and gently spread it to create a pizza-like base.
4. Sprinkle shredded mozzarella cheese evenly on top.
5. Add diced bell peppers, cherry tomatoes, black olives, and any optional toppings such as mushrooms or cooked chicken.
6. Season with garlic powder, dried oregano, dried basil, salt, and pepper.
7. Sprinkle grated parmesan cheese over the top for extra flavor.
8. Place the bowl in the oven and bake for 15–18 minutes until the cheese is melted and bubbly.
9. For a lightly golden top, broil for an additional 1–2 minutes.
10. Remove from the oven, garnish with fresh parsley, and let cool for a few minutes before serving.

Prep Time: 10 minutes | Cooking Time: 18 minutes | Total Time: 28 minutes

Kcal: 320 kcal | Servings: 1 serving

03/06/2026

Crispy Parmesan Potato Bites

Ingredients:

- 4 medium potatoes, peeled and cut into small cubes
- 3 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, finely minced
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons grated Parmesan for topping

Directions:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Place the potato cubes in a large bowl and rinse them under cold water, then pat them completely dry using paper towels to remove excess moisture.
3. Add olive oil, minced garlic, paprika, black pepper, salt, oregano, and dried parsley to the potatoes. Toss well so every piece is evenly coated with seasoning.
4. Sprinkle the grated Parmesan cheese over the potatoes and mix again so the cheese sticks to the surface of the cubes.
5. Spread the seasoned potatoes evenly on the prepared baking sheet, making sure the pieces are not overlapping for maximum crispiness.
6. Bake for 25 minutes, then carefully flip the potatoes using a spatula.
7. Continue baking for another 15–20 minutes until the potatoes are golden brown, crispy on the outside, and tender inside.
8. Remove from the oven and immediately sprinkle the extra Parmesan cheese on top while hot.
9. Garnish with fresh chopped parsley and serve warm with your favorite dipping sauce for a delicious snack or appetizer.

Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes

Kcal: 280 kcal | Servings: 4 servings

03/05/2026

Dubai Chocolate Strawberries

Ingredients:

- 2 cups fresh strawberries, washed and dried
- 200 g milk chocolate, chopped
- 100 g white chocolate, chopped
- 1 tablespoon coconut oil
- 2 tablespoons crushed pistachios
- 2 tablespoons finely chopped roasted almonds
- 1 tablespoon shredded coconut
- 1 tablespoon crushed freeze-dried raspberries
- 1 tablespoon honey
- 1 teaspoon rose water (optional for a subtle Middle Eastern aroma)
- Edible gold flakes or gold dust for garnish (optional)

Directions:

1. Line a baking tray with parchment paper and set aside.
2. Ensure the strawberries are completely dry so the chocolate sticks properly.
3. Place the milk chocolate and coconut oil in a heatproof bowl and melt it using a microwave in 20-second intervals, stirring between each interval until smooth and glossy.
4. Hold each strawberry by the stem and dip it into the melted milk chocolate, coating about three-quarters of the fruit.
5. Place the dipped strawberries on the prepared tray.
6. Melt the white chocolate in the same way until smooth.
7. Using a spoon, lightly drizzle the white chocolate over the milk-chocolate-coated strawberries to create elegant lines.
8. Immediately sprinkle crushed pistachios, roasted almonds, shredded coconut, and crushed freeze-dried raspberries over the chocolate while it is still wet.
9. Mix honey with rose water and lightly drizzle a few drops over the decorated strawberries for a subtle sweet floral note inspired by luxury Dubai desserts.
10. Garnish with edible gold flakes or gold dust for a glamorous finish.
11. Place the tray in the refrigerator for about 20 minutes until the chocolate sets completely.
12. Serve chilled for a luxurious dessert or elegant party treat.

Prep Time: 15 minutes | Cooking Time: 5 minutes | Total Time: 20 minutes

Kcal: 210 kcal | Servings: 4 servings

03/05/2026

Hot Honey Chicken Tenders

Ingredients:

- 500 g chicken tenders
- 1 cup buttermilk
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon cayenne pepper
- Vegetable oil for frying

Hot Honey Sauce:

- 1/3 cup honey
- 1 teaspoon chili flakes
- 1/2 teaspoon cayenne pepper
- 1 tablespoon butter
- 1 teaspoon apple cider vinegar
- Pinch of salt

Directions:

1. Place the chicken tenders in a bowl and pour the buttermilk over them. Add paprika, garlic powder, salt, and black pepper. Mix well and let marinate for at least 30 minutes for tender and flavorful chicken.
2. In another bowl, mix flour, cornstarch, baking powder, cayenne pepper, and a pinch of salt.
3. Remove each chicken tender from the buttermilk and dredge it in the flour mixture, pressing lightly so the coating sticks well.
4. Heat vegetable oil in a deep pan over medium-high heat until it reaches frying temperature.
5. Fry the chicken tenders in batches for about 4–5 minutes, turning occasionally, until golden brown and crispy.
6. Transfer the cooked tenders to a plate lined with paper towels to remove excess oil.
7. In a small saucepan over low heat, combine honey, chili flakes, cayenne pepper, butter, apple cider vinegar, and a pinch of salt. Stir gently until the butter melts and the sauce becomes smooth and slightly spicy.
8. Drizzle the warm hot honey sauce over the crispy chicken tenders or toss the tenders directly in the sauce for full coating.
9. Serve immediately while hot and crispy. These tenders pair perfectly with fresh salad, roasted potatoes, or a creamy yogurt dip.

Prep Time: 35 minutes | Cooking Time: 15 minutes | Total Time: 50 minutes

Kcal: 420 kcal | Servings: 4 servings

03/05/2026

Protein Pancake Bowl

Ingredients:

- 1/2 cup rolled oats
- 1 scoop vanilla or unflavored protein powder
- 1 large egg
- 1/4 cup milk (almond, oat, or dairy)
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon vanilla extract
- 1 teaspoon coconut oil or olive oil (for cooking)

Toppings:

- 1/2 banana, sliced
- 2 tablespoons Greek yogurt
- 1 tablespoon peanut butter or almond butter
- 1 tablespoon chia seeds
- 1 tablespoon fresh berries
- Extra drizzle of honey or maple syrup

Directions:

1. Add the rolled oats to a blender and blend until they form a fine oat flour.
2. Add the protein powder, egg, milk, baking powder, cinnamon, honey, and vanilla extract to the blender.
3. Blend again until the batter becomes smooth and slightly thick.
4. Heat coconut oil or olive oil in a small non-stick pan over medium heat.
5. Pour the pancake batter into the pan and cook like a thick pancake for about 3–4 minutes until bubbles appear on the surface.
6. Flip carefully and cook the other side for another 2–3 minutes until golden and cooked through.
7. Transfer the pancake to a bowl and gently slice or break it into bite-sized pieces to create the pancake bowl base.
8. Top with sliced banana, Greek yogurt, peanut butter, chia seeds, and fresh berries.
9. Finish with a light drizzle of honey or maple syrup for natural sweetness. Enjoy this warm, protein-packed breakfast bowl that keeps you energized all morning.

Prep Time: 5 minutes | Cooking Time: 7 minutes | Total Time: 12 minutes

Kcal: 380 kcal | Servings: 1 serving

03/04/2026

Cucumber, Tomato, and Avocado Salad

Ingredients:

- 2 large cucumbers, diced
- 2 cups cherry tomatoes, halved
- 2 ripe avocados, diced
- 1/4 red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh cilantro, chopped
- 3 tablespoons extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon chili flakes (optional)

Directions:

1. Wash and dry all the fresh vegetables thoroughly. Dice the cucumbers into bite-sized pieces, halve the cherry tomatoes, and carefully cube the avocados. Place them in a large mixing bowl.
2. Thinly slice the red onion and add it to the bowl along with the chopped parsley and cilantro for a burst of fresh flavor. 🌿
3. In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, sea salt, black pepper, dried oregano, and chili flakes until well combined. 🥄
4. Pour the dressing over the salad ingredients and gently toss everything together using a large spoon. Be careful not to mash the avocado while mixing.
5. Taste and adjust seasoning if needed, adding more salt, pepper, or lemon juice according to preference.
6. Let the salad rest for 10 minutes before serving to allow the flavors to meld beautifully. 🥑
7. Serve immediately as a refreshing side dish or light meal. For best texture and color, enjoy fresh the same day.

Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes

Kcal: 220 kcal | Servings: 4 servings

02/22/2026

Quick and Easy Teriyaki Chicken Dinner

Ingredients:

- 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/3 cup low-sodium soy sauce
- 1/4 cup honey
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup sliced carrots
- 2 cups cooked jasmine rice
- 1 tablespoon sesame seeds
- 2 green onions, sliced

Directions:

1. In a small bowl, whisk together soy sauce, honey, brown sugar, and rice vinegar. In a separate small bowl, mix cornstarch with water and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until golden and fully cooked through.
3. Add minced garlic and grated ginger to the skillet. Sauté for 30 seconds until fragrant.
4. Toss in the sliced bell pepper, broccoli florets, and carrots. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
5. Pour the teriyaki sauce mixture over the chicken and vegetables. Stir well and bring to a gentle simmer.
6. Add the cornstarch slurry and stir continuously for 1-2 minutes until the sauce thickens into a glossy glaze.
7. Reduce heat to low and let everything cook together for another 2 minutes so the flavors blend beautifully.
8. Serve the teriyaki chicken over warm jasmine rice. Garnish with sesame seeds and sliced green onions for extra flavor and texture 🍗🥦🍚

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

Kcal: 430 kcal | Servings: 4 servings

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