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These  Boursin mashed potatoes   are the fluffiest, creamiest mashed potatoes of all time. They're made with Yukon gold potatoes blended with garlic herb Boursin cheese and parmesan. Ingredients  ▢  2.5   lbs   yukon gold potatoes ▢  5.2   ounces   garlic herb boursin cheese ▢  6   tablespoons   butter ,  plus more for topping if desired ▢  1/2   cup   milk ▢  1/2   cup   parmesan ▢  1   teaspoon   salt ▢  1   teaspoon   pepper Garnish (optional) ▢  chopped chives Instructions  Chop the potatoes into 2 inch cubes (see note.) Add the potatoes to a large pot and cover with water. Place the pot on the stove and bring to a simmer. Boil the potatoes for 14-18 minutes, until they are fork tender. Then drain the potatoes and return to the pot.  Add Boursin, butter, milk, parmesan, salt and pepper and mash with a potato masher until they reach the desired consistency. OR, for a smooth consistency use an electric mixer on low until everything is just combined and the potatoes are smooth. Ga

  INGREDIENTS 4   slices bacon, diced 6   large eggs 1¼ cups   (4% milkfat) cottage cheese 1¼ cups   shredded Gruyère (or a blend of Gruyère and Cheddar or Monterey Jack) 2 tablespoons   cornstarch Heaping ¼ teaspoon   salt ⅛ teaspoon   freshly ground black pepper ½ teaspoon   hot sauce, such as Tabasco INSTRUCTIONS Bring a kettle of water to a boil. Set one oven rack in the middle position and another in the lowest position. Preheat the oven to  300°F .  Place a  9x13-inch  metal or ceramic baking dish on the lower rack and fill it halfway with the boiling water from the kettle. This will create steam in the oven, which will help the egg bites to cook gently and attain a custardy texture. Spray a nonstick muffin pan generously with nonstick cooking spray (see note). In a small nonstick skillet over medium-high heat, cook the bacon, stirring frequently, until crisp, 5 to 6 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain.  In a blender, combine t

  Ingredients SAVE PRINT 2   c.   all-purpose flour 4   generous tbsp. granulated sugar 1   heaping tbsp. baking powder 1/2   tsp.   baking soda 1/2   tsp.   salt (iodized) 1   1/4   c.   whole milk, plus more as needed for thinning 3/4   c.   buttermilk 1   large egg 1   Tbsp.   vanilla extract (generous tablespoon) 4   Tbsp.   salted butter, melted, plus more for greasing griddle and serving Maple or pancake syrup SHOP RECIPE Directions 1 In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt.  2 In a separate bowl, whisk together the milk, buttermilk, egg, and vanilla. While whisking briskly, drizzle in the melted butter. 3 Using a rubber spatula, start gently stirring the dry ingredients while slowly pouring in the wet ingredients. Switch to folding once all the wet ingredients have been added to avoid overworking the batter. Continue folding until everything is combined. The batter should still be lumpy (don't try to stir the lumps out). 4 Import

  Ingredients ▢  12   ounces   ( 340   g )   dried pasta   any shape ▢  2   tablespoons   ( 30   ml )   olive oil ▢  1   pound   ( 450   g )   chicken breasts ▢  ½   teaspoon   salt ▢  ¼   teaspoon   ground black pepper For the creamy lemon sauce ▢  1   tablespoon   butter ▢  3   cloves   garlic   minced ▢  ½   cup   ( 120   ml )   heavy cream ▢  1   tablespoon   ( 15   ml )   lemon juice ▢  ¼   cup   ( 21   g )   parmesan   grated ▢  2   tablespoons   chopped fresh parsley   chopped, for garnish ▢  1   teaspoon   lemon zest   optional, for garnish Instructions In a saucepan, boil water, bring to a boil and salt it then cook the pasta according to the package instructions. In a pan, over medium high heat, heat oil and add the chicken. Season with salt and pepper and cook the chicken for 4-5 minutes. If you have an instant read thermometer, the internal temperature of the chicken must register at 165°F (74°C). Move the chicken to the sides of the pan, and melt the butter. Add the garlic

  Yield:   12 pancakes Ingredients 2 cups  ( 250g )  all-purpose flour  ( spooned & leveled ) 2 teaspoons   baking powder 1 teaspoon   baking soda 1/2 teaspoon   salt 2 teaspoons   ground cinnamon 1 teaspoon  store-bought or homemade  pumpkin pie spice * 1  and 1/4 cups ( 285g )  pumpkin puree  (canned or fresh) 1/3 cup  ( 67g ) packed light or dark  brown sugar 1  large  egg 3 Tablespoons  (45ml) canola or vegetable  oil 1  and 1/2 cups (360ml)  whole milk * optional:  1 cup (180g) semi-sweet chocolate chips for cooking: butter or nonstick spray Instructions In a large bowl,  preferably with a pour spout , whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together until combined. Set aside. For this step, I like to use a blender. I use my  Ninja blender . A blender guarantees an incredibly smooth batter and also breaks down the heavy pumpkin in the process. This is especially necessary if you are using fresh pumpkin puree. Add the pumpkin, brown su

  Creamy Lemon Chicken Pasta Creamy lemon chicken pasta is an easy creamy, lemony, and garlicky pasta dish that you can make in under half an hour! This is a one-pot family-friendly recipe that will go on your weekly rotation. Author  Diana   Servings  6   servings Prep Time  10 minutes   minutes Cook Time  20 minutes   minutes Total Time  30 minutes   minutes Ingredients ▢  12   ounces   ( 340   g )   dried pasta   any shape ▢  2   tablespoons   ( 30   ml )   olive oil ▢  1   pound   ( 450   g )   chicken breasts ▢  ½   teaspoon   salt ▢  ¼   teaspoon   ground black pepper For the creamy lemon sauce ▢  1   tablespoon   butter ▢  3   cloves   garlic   minced ▢  ½   cup   ( 120   ml )   heavy cream ▢  1   tablespoon   ( 15   ml )   lemon juice ▢  ¼   cup   ( 21   g )   parmesan   grated ▢  2   tablespoons   chopped fresh parsley   chopped, for garnish ▢  1   teaspoon   lemon zest   optional, for garnish Instructions In a saucepan, boil water, bring to a boil and salt it then cook the pa