These soft donuts are made from a yeasted dough, fried until golden, then filled with a simple whipped ricotta cream and sweet roasted strawberries. The roasted fruit concentrates the berry flavor and keeps the filling tender and slightly jammy without overpowering the fresh ricotta cream.

If you enjoy filled donuts, this strawberry version is a lovely seasonal twist. The recipe also pairs well with other fillings such as lemon curd or whipped cream for variety.

Why We Love This Recipe

• Real, fried donuts: Soft, yeasted donuts with the classic fried texture you expect from a bakery.
• Roasted strawberries: Roasting intensifies sweetness and creates a tender, jam-like texture that works beautifully as a filling.
• Whipped ricotta cream: Light, creamy and slightly tangy — more stable and distinctive than plain whipped cream.
• Optional lemon sugar: Rolling the warm donuts in sugar with lemon zest adds a bright finishing touch.

Ingredients

Notes on key ingredients:

• Ricotta: Use whole-milk ricotta for the best texture and flavor in the whipped filling.
• Powdered sugar: 3/4 cup is suggested for the whipped ricotta; adjust to taste.
• Vanilla extract: Adds warmth and rounds out the ricotta cream.

See the ingredient list in the recipe card below for full amounts and measurements.

Instructions

Overview: make the dough, allow it to rise, roast the strawberries while the dough proofs, fry the donuts, whip the ricotta, then fill and serve.

1. Make the dough: Bloom the yeast in warm water. Combine with milk, butter, egg and yolks, sugar, salt, cinnamon, vanilla and flour. Knead until a soft, slightly sticky dough forms.
2. First rise: Lightly oil a bowl, place the dough inside, cover and let rise in a warm, draft-free spot until doubled (about 1–2 hours).
3. Roast the strawberries: Toss hulled berries with sugar, honey, lemon juice and a pinch of salt. Roast at 350°F (175°C) for 20–30 minutes until tender and beginning to caramelize. Stir once while roasting and cool slightly. Reserve the berries but leave most of the cooking liquid behind to avoid soggy donuts.
4. Shape the donuts: Turn the dough onto a floured surface, roll to about 1/2 inch thickness and cut 3-inch rounds. Place on a floured baking sheet, cover with a towel and let the rounds puff for about 30 minutes.
5. Heat the oil: About 15 minutes before frying, add roughly 3 inches of vegetable oil to a heavy pot or Dutch oven and heat to 350°F (175°C).
6. Fry: Fry a couple of donuts at a time, about 1 minute per side, until golden. Drain on paper towels and, while still warm, roll in granulated sugar or sugar combined with lemon zest if you like.
7. Whip ricotta: In a food processor, blend whole-milk ricotta until smooth. Add powdered sugar, vanilla and lemon zest; pulse until combined and smooth. Taste and adjust sweetness.
8. Fill the donuts: Discard excess strawberry juice, fold the roasted berries into the whipped ricotta, then slice each donut about halfway through and spoon the filling inside. Dust with powdered sugar before serving if desired.

About Roasted Strawberries

Roasting strawberries makes them tender and concentrates their sweetness, so they become rich and jammy without added pectin. Roasted berries are especially useful when fresh berries are out of season, but the flavor is excellent year-round. If your strawberries are exceptionally sweet and ripe, you can skip roasting and use them fresh, though roasting yields a more consistent filling texture.

Whipped Ricotta Cream

Whipped ricotta is simple to prepare in a food processor or blender. It becomes airy and smooth while keeping a pleasant tang from the cheese. Combined with a touch of powdered sugar, vanilla and lemon zest, it complements the roasted strawberries without overpowering them.

Whipped Ricotta – Quick Method

1. Blend ricotta until smooth.
2. Add powdered sugar, vanilla and lemon zest; pulse to combine.
3. Adjust sweetness to taste and chill until ready to fill the donuts.

Expert Tips

• Use a heavy-bottomed pot and about 3 inches of oil for steady frying temperature.
• Filling by slicing each donut halfway is the easiest way to get a neat, generous filling without leaking.
• Keep most of the strawberry cooking liquid out of the filling to prevent soggy donuts.

Frequently Asked Questions

The post Homemade Strawberry-Filled Donuts first appeared on Fehep.

Keto Mini Pepperoni Pizzas with No Flour

These Keto Mini Pepperoni Pizzas were inspired by a recent batch of egg-fast mini pizzas I made. I loved how light and flavorful they were, so I adapted the idea into a simple, flour-free mini pizza that delivers all the satisfaction of a classic pepperoni pie without the high calorie cost of many low-carb flour substitutes.

The egg-fast approach is intentionally strict and avoids additions like coconut or almond flours. I personally believe that relying too heavily on alternative flours can be one reason people stall on a weight-loss-focused ketogenic plan. While there are many tasty keto pizza alternatives out there, not all are suitable for someone aiming to lose weight. Many flour-based or heavy-crust keto recipes end up dense and calorie-rich, which undermines weight loss efforts even when ketosis is achieved.

For anyone resisting the idea that calories matter on keto: they do. Consuming excessive calories—regardless of macronutrient ratios—can prevent weight loss. You can be in ketosis and still maintain or gain weight if overall caloric intake is too high. These mini pizzas are designed to be lower in calories than typical keto crusts because they avoid added flours and use a modest amount of cheese, while still offering great pizza flavor and texture.

This crust is essentially an egg-and-cheese base enriched with seasonings and Parmesan to provide structure, a satisfying chew, and a crisp edge when baked. Because it doesn’t rely on nut or seed flours, it’s quick to mix and easy to customize. You can add dried herbs, garlic or onion powder, or fresh basil to match your taste preferences. The toppings are up to you — a spoonful of passata or a low-carb pizza sauce, thin slices of pepperoni, and a sprinkle of mozzarella finish these mini pies beautifully.

These individual-sized pizzas are convenient for portion control and meal prep. They bake quickly in a muffin-top style pan or similar shallow molds: a short initial bake sets the base, then a second, brief bake melts the cheese and warms the toppings without overcooking the delicate crust. The result is a light, bubbly topping and a subtly golden base that holds together well.

Keto Mini Pepperoni Pizzas

Tasty mini keto pizzas that use no flour. Change the toppings to suit your preferences and enjoy a quick, low-carb meal any night of the week.

Ingredients

• 4 oz cream cheese, room temperature
• 2 large eggs
• 2 oz freshly grated Parmesan cheese
• 1 tablespoon Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Sea salt and black pepper, to taste
• 1/3 cup passata or a low-carb pizza sauce
• 4 oz pepperoni, thinly sliced
• 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat the oven to 375°F (190°C). Grease or spray a nonstick muffin-top pan or similar shallow mold and set aside.
2. In a medium pouring bowl, combine the room-temperature cream cheese, eggs, grated Parmesan, Italian seasoning, garlic powder, onion powder, salt, and black pepper. Whisk or beat until the mixture is completely smooth and well blended.
3. Pour the batter into the prepared pan, dividing it evenly into the wells. Sprinkle each portion with a little extra seasoning and a pinch of Parmesan, if desired.
4. Bake for about 6 minutes, or until the bases are slightly puffed and beginning to turn golden.
5. Remove the pan from the oven. Top each mini crust with about 1 tablespoon of passata or sauce, arrange a few pepperoni slices on top, add extra seasoning, and finish with shredded mozzarella. Fresh chopped basil can be added if you like.
6. Return the pan to the oven and bake for another 6–8 minutes, until the cheese is bubbly and lightly golden. Let cool briefly before removing from the pan to serve.

Notes

• Watch carefully in your oven the first time you make these, as bake times can vary by pan and oven temperature.
• A muffin-top pan or shallow tart pan works best for a uniform mini pizza shape and crisp edges.
• If you don’t have passata, a small amount of your favorite low-carb tomato sauce works fine; choose a sauce with minimal added sugars.
• These mini pizzas are easy to customize: add herbs, swap toppings, or reduce cheese slightly to suit your dietary goals while keeping servings reasonable for weight loss.

Recommended Tools

Helpful tools include a muffin-top or shallow muffin pan and a pourable mixing bowl for easy assembly.

Did you make this recipe?

Share your results or tag your photos on social media to show how you customized your mini pizzas.

The post Keto Mini Pepperoni Pizzas – Flourless Low-Carb Bites first appeared on Fehep.

Grapefruit hibiscus margaritas are irresistibly refreshing and surprisingly simple to prepare. The floral tartness of hibiscus syrup pairs beautifully with the bittersweet bite of fresh grapefruit, and a little lime brightens everything up. Muddled mint adds a cooling note that makes this cocktail feel both summery and sophisticated.

This post previously contained affiliate links that helped support the site. The recipe and tips below are provided to help you make the best grapefruit hibiscus margarita at home.

Grapefruit Hibiscus Margarita Recipe

If you want a bright, flavorful cocktail, this margarita delivers. It’s approachable to make and can be prepped ahead so you can mix quickly when guests arrive. To streamline the process, do three simple things in advance:

• Make hibiscus simple syrup ahead of time and chill it.
• Zest one grapefruit before juicing it to use for rimming the glasses.
• Juice the grapefruit and limes and store the juice in the fridge until ready to use.

At home I keep a few mason jars in the fridge: one with hibiscus syrup, one with grapefruit juice, and one with lime juice. It makes evening mixing effortless. For the rim, combine kosher salt with grapefruit zest and use lime to moisten the glass edge before dipping it in the zest-salt mix. The citrus-salt rim complements the cocktail beautifully.

How to Make a Grapefruit Hibiscus Margarita

To build the cocktail, start with glasses rimmed with the grapefruit-zest and kosher-salt mixture and fill them with ice. In a shaker, place 5–6 mint leaves and the tequila, then gently muddle the mint to release its aromas. Add several ice cubes.

Pour in the grapefruit juice, lime juice, and hibiscus simple syrup. Seal the shaker and shake vigorously until the outside feels cold—this chills and dilutes the drink to the right balance.

Strain the margarita into the prepared glasses and garnish with a lime wedge and a sprig of mint. Serve immediately and enjoy the layered flavors: tart grapefruit, floral hibiscus, bright lime, and cooling mint.

Using Fresh-Squeezed Juice

Fresh-squeezed grapefruit and lime juice make a noticeable difference. Pre-bottled juices often contain preservatives or added sugar, which can dull the natural brightness and alter the cocktail’s balance. Grapefruit juices are easy to extract with a handheld squeezer, and you’ll get the freshest flavor by juicing just before mixing.

Tip: allow citrus to warm to room temperature before juicing—cold fruit yields less juice.

How to Make Hibiscus Simple Syrup

Hibiscus simple syrup is easy to prepare and stores well in the refrigerator. Bring water to a boil, remove it from heat, and steep dried hibiscus flowers for about five minutes, similar to making tea. Strain out the flowers, return the infused water to the pot, add equal parts sugar, and heat gently until the sugar dissolves. Cool completely before storing in a jar.

If you prefer, you can make the syrup with honey instead of granulated sugar for a different flavor profile—use the same ratio and warm gently until incorporated.

Other simple syrups to explore include cinnamon syrup or raspberry honey syrup, both of which can add seasonal variety to cocktails.

Grapefruit Hibiscus Margarita

This grapefruit hibiscus margarita uses fresh grapefruit and lime juice, homemade hibiscus simple syrup, and a touch of muddled mint for a bright, tropical cocktail.

Prep Time: 5 minutes

Additional Time: 1 hour (for syrup/infusion)

Total Time: 1 hour 5 minutes

Course: Cocktails

Cuisine: American

Servings: 2

Calories: 159.4 kcal

Author: Jenny Bullistron

Equipment

• Small pot for syrup
• Fine sieve or strainer
• Cocktail shaker
• Handheld citrus squeezer
• Mason jar or container for storing syrup

Ingredients

• 5-6 mint leaves
• 3 ounces blanco tequila
• 3 ounces fresh grapefruit juice
• 1/2 ounce fresh lime juice
• 1 ounce hibiscus simple syrup

Hibiscus Simple Syrup

• 1/2 cup dried hibiscus flowers
• 1 cup water
• 1 cup sugar (or honey to taste)

For garnish

• Grapefruit zest
• Kosher salt
• Lime wedge
• Mint leaves

Instructions

1. Muddle the mint leaves with the tequila in a shaker to release aromas.
2. Add several ice cubes, then pour in the grapefruit juice, lime juice, and hibiscus simple syrup. Shake well until chilled.
3. Rub a lime wedge along the edge of a glass. Combine grapefruit zest and kosher salt on a plate and dip the rim into the mixture. Fill the glass with ice.
4. Strain the margarita into the prepared glass and garnish with a lime wedge and a mint sprig.

To make the hibiscus simple syrup

1. Bring the water to a boil in a small pot. Remove from heat and add the hibiscus flowers. Steep for 5 minutes.
2. Strain out the flowers and return the infused water to the pot. Add sugar and heat gently until the sugar dissolves. Cool completely before storing in a jar.

Nutrition

Calories: 159.4 kcal | Carbohydrates: 16.1 g | Protein: 0.4 g | Fat: 0.1 g | Sugar: 15.2 g

The post Grapefruit Hibiscus Margarita Cocktail Recipe first appeared on Fehep.

How to get fluffy stovetop jasmine rice (why the package is wrong)

Most packaged directions for rice use a 1:2 rice-to-water ratio, which is designed for long-grain American white rice. Jasmine rice cooks differently: it’s slightly shorter and starchier, and it absorbs water faster. Using 2 cups of water per cup of jasmine rice will often produce dense, sticky rice that clumps together. Reducing the water to 1¼ cups per cup yields light, separate grains that still absorb sauces well.

Rinsing matters. Place the rice in a fine mesh strainer and run cold water through it, swirling with your fingers for about 30 seconds. The water will change from cloudy to mostly clear as you remove surface starch. Skipping the rinse won’t ruin the rice, but the result will be stickier. When serving rice alongside saucy dishes—like Thai curries—you’ll want the grains to remain separate so they can soak up sauce without becoming paste-like.

The final step many people skip is resting. When the rice finishes cooking, remove the pot from heat and keep the lid on for 10 minutes. The trapped steam finishes the cooking gently and lets the grains set. Lifting the lid early releases steam and can leave you with a dry top layer and undercooked centers.

If you prefer not to use the stovetop, microwaving jasmine rice is an easy alternative and can produce excellent results using a similar water ratio and the same resting principle.

Key ingredients and why they matter

See the recipe card below for exact measurements and timing.

• Jasmine rice — 1 cup dry yields about 3 cups cooked, enough for four side servings. If you can find Thai Hom Mali jasmine rice, it is more aromatic and worth buying for frequent use.
• Water — 1¼ cups cold water per 1 cup dry rice is the key ratio. Keep the 1:1.25 proportion when scaling up. Adding extra water “just in case” is the most common reason rice becomes mushy.

How to make the perfect jasmine rice

1. Place jasmine rice in a fine mesh strainer and run cold water through it for 30 seconds, swirling with your fingers until the water runs mostly clear. Drain thoroughly.
2. Combine the rinsed rice, 1¼ cups cold water, and ½ teaspoon kosher salt in a small heavy-bottomed saucepan. Bring to a vigorous boil over medium-high heat. As soon as it reaches a full boil, reduce the heat to the lowest possible setting and cover with a tight-fitting lid.
3. Cook undisturbed for 12 minutes. Do not lift the lid during this time.
4. Remove the pan from heat and keep the lid on. Let the rice rest, covered, for 10 minutes so steam completes the cooking and the grains set.
5. Remove the lid and fluff gently with a fork, lifting from the bottom up. Serve immediately.

How to serve jasmine rice

Fluffy jasmine rice is the ideal base for Thai dishes and many Asian-inspired bowls. It pairs especially well with curries and saucy proteins because the grains absorb sauce without turning gummy. Use it under green or red Thai curry, peanut tofu bowls, or any dish that benefits from fragrant, separate rice.

Variations

• Coconut jasmine rice: Replace water with full-fat coconut milk (use 1¼ cups total liquid). Add a pinch of salt and optionally a bruised lemongrass stalk; remove lemongrass before serving.
• Garlic jasmine rice: Sauté 2 cloves minced garlic in ½ teaspoon oil for 30 seconds before adding the rinsed rice and water for a subtle savory boost.
• Larger batch: Scale to 2 cups rice with 2½ cups water; keep the same timing. Yields roughly 6 cups cooked.
• Brown jasmine rice: Brown jasmine requires a different approach (about 1:1¾ ratio and 40–45 minutes cooking). Follow rinsing and resting principles but do not use the white rice ratio.

Storage and reheating suggestions

Store cooked jasmine rice in an airtight container in the refrigerator for up to 4 days. For meal prep, keep rice separate from sauces and curries to preserve texture.

To reheat: add about 1 tablespoon of water per cup of rice. Microwave covered for 90 seconds or reheat in a covered saucepan over low heat for 3–4 minutes until warmed through and fluffy again.

Freeze plain rice in individual portions for up to 3 months. Reheat from frozen in the microwave with a damp paper towel over the top for 2–3 minutes.

How to cook jasmine rice

By Shruthi Baskaran-Makanju

The correct stovetop ratio is 1:1¼ rice to water. This method yields perfect, fluffy jasmine rice every time in about 20–25 minutes.

Prep Time: 2 mins

Cook Time: 12 mins

Resting Time: 10 mins

Total Time: 24 mins

Servings: 4

Equipment

• Fine mesh strainer
• Small heavy-bottomed saucepan with tight-fitting lid

Ingredients

• 1 cup jasmine rice
• 1¼ cups cold water
• ½ teaspoon kosher salt

Instructions

1. Place the jasmine rice in a fine mesh strainer and rinse under cold water, swirling for 30 seconds until the water is mostly clear. Drain well.
2. Combine rinsed rice, cold water, and salt in a small heavy-bottomed saucepan. Stir once, then bring to a vigorous boil over medium-high heat (about 3–4 minutes).
3. When the pot reaches a full boil, immediately reduce the heat to the lowest setting and cover with a tight lid. Cook undisturbed for 12 minutes. Avoid lifting the lid.
4. Remove the pan from heat and keep it covered. Let rest for 10 minutes so the steam finishes the cooking and the grains set.
5. Remove the lid and gently fluff the rice with a fork from the bottom up. Serve hot.

Notes

• The 1:1¼ rice-to-water ratio is critical for fluffy jasmine rice. Using 1:2 will usually produce mushy results.
• Do not lift the lid during cooking; steam is doing the work and should remain trapped until resting is complete.
• If rice is undercooked and crunchy, add 2 tablespoons water, cover, and steam over the lowest heat for an additional 3 minutes.
• Scale to 2 cups rice with 2½ cups water for a larger batch. Avoid cooking more than 3 cups dry at once in a standard saucepan.
• Store cooked rice in an airtight container in the fridge for up to 4 days. For meal prep, keep rice plain and separate from sauces.

Nutrition

Calories: 169 kcal | Carbohydrates: 37 g | Protein: 3 g | Fat: 0.3 g | Sodium: 297 mg

Nutrition information is an approximation.

The post How to Cook Fluffy Jasmine Rice with Water Ratio Tip first appeared on Fehep.

The base for this recipe builds on a classic vanilla bean cheesecake. Instead of a white chocolate mousse, the cheesecake is finished with a thick banana cream layer, topped with fresh banana slices and a cloud of whipped cream. The balance of light cream flavor in the filling with fresh banana on top is simply perfect.

This cheesecake is indulgent but not overpowering. The texture is smooth and dense in the best way, and the banana cream adds a sweet, fruity contrast that keeps each bite interesting. It makes a fantastic showpiece for a special occasion or holiday table, yet it is straightforward enough to prepare at home with common pantry ingredients.

Step by step instructions

Below are clear, practical steps to make this banana cream cheesecake from start to finish. Read through the instructions before you begin and allow time for chilling so the cheesecake sets properly.

Make the crust

1. Preheat the oven to 320°F (160°C) and line the bottom of a springform pan with parchment paper.
2. In a medium bowl, combine finely crushed graham crackers and light brown sugar. Stir in melted unsalted butter and vanilla extract until the mixture is evenly moistened.
3. Press the mixture evenly into the bottom of the prepared pan. Bake for 8–10 minutes, then remove and let cool while you prepare the filling. Leave the oven on at 320°F.

Make the filling

1. In a stand mixer or with a hand mixer, beat cream cheese, softened butter and granulated sugar until the mixture is light and fluffy.
2. Add sour cream, corn starch and vanilla (extract or vanilla bean paste) and mix until smooth and fully incorporated.
3. Pour the filling over the cooled graham cracker crust and bake at 320°F for 1 hour. The center should still be slightly jiggly when removed from the oven.
4. Place the springform pan on a heat-safe surface and allow the cheesecake to cool for 1 hour without removing the pan. Transfer to the refrigerator and chill overnight, or for at least 6 hours, until fully set.

Make the banana cream topping

1. In a medium bowl, beat softened cream cheese with instant banana cream pudding mix and milk until smooth and creamy. In a separate bowl, whip heavy cream to stiff peaks.
2. Fold half the whipped cream into the cream cheese–pudding mixture, stirring vigorously until smooth. Gently add the remaining whipped cream and fold until evenly combined and airy.
3. Spread the banana cream mixture evenly over the chilled cheesecake and refrigerate for at least 1 hour to allow the topping to firm up.
4. Just before serving, garnish with fresh banana slices and additional whipped cream as desired.

Tips for success

• If you cannot find banana cream pudding mix, vanilla pudding is a suitable substitute. For extra banana flavor and texture, add a layer of sliced bananas on the cheesecake surface before spreading the pudding mixture.
• This cheesecake can be prepared up to two days in advance; keep it covered and refrigerated until serving to preserve freshness.
• Cheesecakes sometimes crack or bake unevenly. If you experience over-browning, cracking, or uneven baking, bake the cheesecake in a water bath to provide gentle, even heat. A leakproof water bath reduces temperature swings and helps prevent cracks.

How to store and freeze

Store the finished cheesecake loosely covered in the refrigerator for up to seven days. To freeze, chill the cheesecake until solid, then wrap tightly in plastic wrap and aluminum foil to protect against freezer burn. Properly wrapped, the frozen cheesecake will keep up to three months. Thaw in the refrigerator overnight before serving.

More cheesecake ideas

Looking for variety? Popular options that pair well with gatherings include lemon cheesecake, tiramisu cheesecake, key lime cheesecake, oreo cheesecake and classic vanilla bean cheesecake. Each offers a different flavor profile while preserving the creamy, indulgent texture that makes cheesecake a favorite dessert.

Originally posted December 2015, updated April 2020. No change in recipe.

The post Banana Cream Pie Cheesecake Recipe first appeared on Fehep.

Microwave Loaded Omelette

By: Julia Pacheco

Fast, fluffy, and packed with your favorite fillings—this microwave omelette is a reliable option for busy mornings, quick lunches, or whenever you need a protein-packed snack. It cooks in a mug for easy cleanup and can be customized with whatever vegetables, herbs, or cheeses you have on hand.

Prep: 5 mins

Cook: 2 mins

Total: 7 mins

Servings: 1 serving

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Ingredients

• ▢ 2 eggs
• ▢ 1 dash salt and pepper
• ▢ ¼ cup chopped spinach
• ▢ 1 sliced green onion
• ▢ ¼ cup shredded colby jack cheese

Instructions

• Choose a regular-sized microwave-safe mug. Crack the eggs into the mug, add a dash of salt and pepper, then whisk thoroughly until the mixture is uniform and slightly frothy. This aeration helps produce a fluffier texture when cooked.
• Stir in the chopped spinach, sliced green onion, and shredded colby jack cheese so the fillings are evenly distributed. If you prefer other ingredients—such as diced bell pepper, mushrooms, cooked bacon, or ham—add them now. Keep additions small and pre-cooked if necessary to avoid excess moisture.
• Microwave on high for about 1½ to 2 minutes. Times vary by microwave wattage; start checking at 1 minute and 30 seconds. The omelette is done when it has set through but is still moist and not rubbery. If needed, microwave in additional 10–15 second bursts until set.
• Let the omelette rest in the mug for 30 seconds to a minute before eating. This short rest lets the heat finish cooking the center and makes it easier to remove. You can slide it onto a plate or enjoy it straight from the mug. Garnish with extra green onion or a sprinkle of black pepper, if desired.

Nutrition

Calories: 261kcal
|
Carbohydrates: 3g
|
Protein: 19g
|
Fat: 19g

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

Tried this recipe?Let us know how it was!

The post Cheesy Loaded Omelet in the Microwave first appeared on Fehep.

12 Kinds Of Sugar & How To Use Them – We break down common sugars and how to use them in cooking and baking.

Sweeteners appear in almost everything we create here at Sweets & Thank You. From cookie dough and fluffy frosting to garnishes and mocktails, sugar plays a key role. While opinions vary on sugar intake and the best sweeteners to use, this guide focuses on straightforward, practical information about the most common kinds of sugar and how to use them in everyday cooking and baking.

Below you’ll find clear descriptions of different sugars, suggested swaps, and tips for measuring, storing, and working with them so your recipes turn out great.

Here are the different types of sugar for cooking and baking and how to use them…

Granulated Sugar

Granulated sugar—often called white or table sugar—is the sugar most recipes mean when they list “sugar” on an ingredient list or nutrition label. It’s produced from sugar cane or sugar beets and refined to remove molasses, giving it a white appearance. Some products labeled “cane sugar” are simply white sugar made only from sugarcane and may look slightly more off-white or blonde; they behave the same in most recipes.

Granulated sugar dissolves easily, making it ideal for creaming with butter in cakes and cookies, mixing into batter, or creating simple syrup for beverages. Its neutral, clean sweetness makes it the default sugar in many baking and cooking applications.

Brown Sugar

Brown sugar is granulated sugar with molasses added back in. Light brown sugar contains less molasses, while dark brown sugar has more, which deepens both color and flavor. The molasses adds moisture and a richer, toffee- or caramel-like taste.

Because it is more moist, brown sugar adds chewiness and tenderness to cookies, muffins, and brownies. Measure it by packing it into the cup or, for best accuracy, weigh it on a kitchen scale. Brown sugar can dry out and harden; storing it airtight or using a moisture keeper will help. If it does harden, a slice of bread or a few marshmallows in the container overnight will soften it again.

Good to know: You can make a quick brown sugar substitute by mixing granulated sugar with a small amount of molasses when needed.

Powdered Sugar

Powdered sugar, also called confectioners’ or icing sugar, is granulated sugar ground to a fine powder and often blended with a small amount of starch to prevent clumping. This fine texture dissolves instantly, making powdered sugar the go-to for frostings, glazes, and dusting desserts for a delicate finish.

It’s ideal for smooth glazes, shiny frostings, and a light dusting over baked goods. If you’re out of powdered sugar, you can pulse granulated sugar in a blender to approximate it, though the texture may be slightly coarser and could scuff blender containers.

Caster Sugar (Superfine Sugar)

Caster sugar, also called superfine or baker’s sugar, has very small crystals that dissolve quickly. It’s popular in Europe and useful for recipes where fast dissolution is important, such as meringues, delicate cakes, or cold beverages.

If you can’t buy caster sugar, pulse granulated sugar briefly in a food processor to make a finer grain that works well in most applications requiring superfine sugar.

Turbinado Sugar

Turbinado sugar, often labeled as “raw sugar,” is less refined than white sugar. It has larger crystals, a light golden color, and a mild caramel flavor. Because of its coarse grains and pretty sheen, it makes an attractive crunchy topping for muffins, scones, or quick breads.

Note: If you need turbinado as a garnish and don’t have it, demerara or sparkling sugar are good alternatives for a crunchy finish.

Demerara Sugar

Demerara sugar has larger, crunchy crystals and a toffee-like flavor. It’s popular for stirring into hot drinks or sprinkling on baked goods for texture and sparkle. It is similar to turbinado sugar and is often interchangeable as a finishing sugar.

Muscovado Sugar

Muscovado, also called Barbados or molasses sugar, is an unrefined cane sugar with a high molasses content. It comes in light and dark varieties, with dark muscovado delivering bold, pronounced molasses flavor. Because it retains most of its molasses, muscovado is rich, moist, and strong-tasting—excellent in robust recipes like gingerbread, dark cakes, barbecue sauces, or rum-based preparations.

Muscovado is more intense than ordinary brown sugar, so substitute it only when its flavor suits the recipe. Unrefined alternatives like panela can be used when muscovado isn’t available.

Pearl Sugar

Pearl sugar comes in two common varieties: Belgian pearl sugar, which is large and very crunchy and commonly used in Liege waffles, and Swedish pearl sugar, which is slightly smaller and often used to top cinnamon buns. Pearl sugar is decorative and textural—used mainly as an accent rather than a primary sweetener.

Tip: If you can’t find pearl sugar, you can make a similar effect at home by crushing sugar cubes into coarse pieces.

Sparkling Sugar

Sparkling or sanding sugar is purely decorative. It’s bright, coarse, and often bleached white or colored for a sparkly finish on cookies, cakes, and confections. Use it for visual impact and a light crunch.

Maple Sugar

Maple sugar is crystallized pure maple syrup and carries an intense maple flavor with deep caramel notes. It’s often used by bakers looking to avoid processed white sugar. Because it browns and can burn more easily, maple sugar is best used when recipes specifically call for it or when you want a pronounced maple character in small amounts.

Coconut Sugar

Coconut sugar is made from crystallized sap of coconut blossoms. It’s often marketed as a lower-glycemic, less-processed sweetener and is popular in paleo and vegan baking. It has a brown color and a mild caramel note but does not taste strongly of coconut.

Keep in mind: Coconut sugar behaves differently from white sugar—baked goods may be darker, moister, and less crisp when it replaces granulated sugar, and achieving a glossy finish can be more difficult. Use it when a recipe is formulated for it or when you want its unique characteristics.

Date Sugar

Date sugar is made from dehydrated, ground dates. It’s a whole-fruit sweetener with a subtle sweetness and some fibrous texture. Date sugar won’t melt like refined sugar and can clump, so it’s best used in recipes specifically formulated for it or in small amounts within healthier dessert recipes.

Good to know: Because it contains the fruit’s fiber, date sugar can feel slightly gritty and does not dissolve, so it’s not a direct 1:1 substitute for white or brown sugar.

Bonus Type: Sugar Cubes!

Sugar cubes are compacted blocks of sugar made from various sugar types, commonly white cane sugar or coarser sugars like demerara. They are used to sweeten hot drinks or as decorative elements in confections like gingerbread houses. Some cubes are bound with syrup during production, while others may use edible binders.

FAQ + Tips And Tricks For Working With Sugar

How to measure sugar: The most accurate way to measure sugar is with a kitchen scale. If you don’t have one, use the scoop-and-level method for granulated sugar, and pack brown sugar or other moist sugars into the measuring cup to remove air gaps.

Is sugar gluten-free? Yes, pure sugar is gluten-free.

How to store sugar: Minimize air exposure by storing sugar in airtight containers or resealable bags with excess air removed. For brown sugar, a small terra-cotta sugar keeper or a slightly moist item like a slice of bread stored briefly can help preserve softness.

How to soften hard sugar: For hardened brown sugar or other molasses-rich sugars, place a slice of bread or a few mini marshmallows in the container overnight. The sugar will absorb moisture and soften; then discard the bread or marshmallows.

Is sugar a wet or dry ingredient? Sugar is often treated like a wet ingredient in baking because it contains moisture and contributes to a recipe’s texture and spread. Reducing sugar in a recipe can make the finished product drier and crumblier.

The post 12 Types of Sugar and How to Use Them in Baking first appeared on Fehep.

Why You’ll Love This Date Me Chicken Recipe

• Packed with flavor: Rich pan juices, caramelized dates, and tender chicken make each bite complex and satisfying.
• Quick prep: Few ingredients and simple steps create an impressive meal with minimal fuss.
• Versatile for any occasion: It’s elegant enough for guests yet easy enough for weeknights.
• Sweet and savory harmony: Dates add natural sweetness that complements the mustardy, wine-scented sauce.
• One-pan convenience: Cook mostly in a single skillet for faster cleanup and better flavor integration.

Ingredients Needed To Make This Date Me Chicken Recipe

See the recipe card below for the exact measurements and full ingredient list.

• Chicken thighs (skin-on recommended)
• Fresh thyme leaves
• Chicken stock or broth
• Dry white wine (or substitute)
• Kosher salt and freshly ground black pepper
• Dijon mustard
• Fresh lemon
• Garlic cloves
• Extra-virgin olive oil
• Shallots
• Medjool dates (pitted)

Oven Temperatures

Oven temperatures vary between models. For predictable results, use an oven thermometer to confirm the interior temperature. This helps prevent overcooking or undercooking and ensures consistent results whenever you bake or roast.

How To Make This Date Me Chicken Recipe

1. Prep the ingredients: peel and quarter the shallots, pit and quarter the dates, slice the lemon, mince the garlic, and pat the chicken dry.
2. Sear the chicken in a hot, oiled skillet until the skin is golden and crispy, then flip and cook until nearly done. Remove and reserve.
3. Lower the heat and deglaze the pan with white wine, reducing it by about half to concentrate flavor.
4. Whisk in Dijon mustard and chicken stock, add thyme, and season to taste.
5. Stir in dates, shallots, lemon slices, and garlic so they begin to soften and release flavor.
6. Return the chicken to the pan, spoon sauce over the pieces, and finish in a preheated oven until everything is tender and the sauce is slightly thickened.
7. Let the dish rest briefly before serving to allow juices to redistribute.

Commonly Asked Questions

Can I use chicken breasts instead of thighs for this recipe?

Yes. Chicken breasts will work, but they cook faster and can dry out if overcooked. Reduce the pan and oven time and monitor the internal temperature closely; remove breasts once they reach 160–165°F and allow them to rest.

How can I make this dish spicier?

To add heat, stir in red pepper flakes, a splash of hot sauce, or chopped jalapeño when you add the garlic and shallots. A grainy or spicy mustard also increases the dish’s bite.

What can I substitute for white wine?

If you prefer not to use wine, replace it with additional chicken stock and add a splash of apple cider vinegar or lemon juice for acidity. Keep in mind this will slightly change the final flavor.

How do I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to three days. For longer storage, freeze portions for up to two months. Thaw in the refrigerator before reheating.

Can I reheat this dish?

Yes. Reheat gently on the stovetop over low heat until warmed through, or use a microwave on a low power setting. Reheat slowly to preserve texture and prevent drying.

What should I serve with this dish?

Serve Date Me Chicken over rice, creamy mashed potatoes, or alongside roasted vegetables. Crusty bread is also excellent for soaking up the flavorful sauce.

Date Me Chicken

Danielle Cochran

A simple, elegant one-skillet dish featuring chicken thighs, sweet dates, shallots, and a white wine–Dijon sauce. Balanced, comforting, and easy to prepare.

Prep Time 15 mins

Cook Time 40 mins

Resting Time 5 mins

Total Time 1 hr

Course Dinner

Servings 6

Calories 310 kcal

Equipment

• Large deep skillet (preferably oven-safe)
• Oven-safe skillet or baking dish
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Tongs
• Paper towels

Ingredients

• 2–3 lbs chicken thighs
• 1 tsp thyme leaves
• 1 cup chicken stock
• 1 cup dry white wine
• 1 tsp kosher salt
• ⅛ tsp freshly ground black pepper
• 2 tsp Dijon mustard
• 1 lemon, thinly sliced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 4 large shallots, peeled and quartered
• 1½ cups dates, pitted and quartered

Instructions

Prep Ingredients:

• Preheat the oven to 400°F (200°C).
• Peel and quarter the shallots.
• Pit and quarter the dates.
• Thinly slice the lemon and mince the garlic.
• Pat chicken thighs dry and season both sides with salt and pepper.

Cook Chicken:

• Heat a large skillet over medium heat and add the olive oil.
• Place chicken skin-side down and cook 5–7 minutes until golden brown.
• Flip and cook another 5–8 minutes until the internal temperature reaches 165°F (74°C). Remove and set aside.

Prepare Sauce:

• Reduce heat to low and pour in the white wine, scraping the browned bits from the pan; simmer until reduced by half.
• Whisk in the Dijon mustard, chicken stock, and thyme; season to taste.

Assemble Dish:

• Stir dates, shallots, lemon slices, and garlic into the sauce.
• Nestle the chicken thighs back into the skillet, spooning sauce over the top.

Bake:

• Transfer the skillet to the oven and bake 10–15 minutes, until shallots are tender and the sauce is slightly reduced.

Serve and Enjoy:

• Remove from the oven, let rest 5 minutes, then serve warm with your preferred sides.

Nutrition

Calories: 310 kcal
Carbohydrates: 24 g
Protein: 28 g
Fat: 10 g
Sodium: 500 mg
Fiber: 2 g
Sugar: 20 g

This Date Me Chicken has become a favorite because it’s both approachable and impressive. The interplay of sweet dates, sweet-sharp shallots, and a tangy mustard-wine sauce creates a memorable flavor profile. It’s a dependable recipe when you want something comforting but not fussy—great for weeknights, date nights, or when guests drop by.

More Recipes You’ll Love

• Honey Balsamic Chuck Roast

• Creamy Chicken Gnocchi

• Smoked BBQ Ribs (Tender Baby Back Ribs)

The post Date-Glazed Chicken with Balsamic and Rosemary first appeared on Fehep.

Pressed for time and tightening their budgets, home cooks are rediscovering how far a single bag of beans can go and how many satisfying, economical meals those legumes can create.

This trend is visible in home kitchens across the country. Beyond being inexpensive, beans are remarkably versatile, nutritious, and filling. They offer a straightforward way to stretch your food dollars without giving up flavor or quality.

A small investment in dried beans can yield multiple meals and reliable nutrition, making them an essential item for anyone looking to make grocery money go further.

Beans are the new budget hero

Grocery prices have climbed significantly since 2020, so shoppers are finding creative ways to cut costs while keeping meals satisfying and nutritious. For many, that means skipping pricier proteins sometimes and turning to the bulk bins instead.

A one-pound bag of dried beans usually costs between $1 and $2 and yields several cups of cooked legumes. Those beans can be added to soups, mashed for tacos, blended into dips, or combined with grains for filling bowls. Recipes like hearty black bean soup deliver deep flavor with minimal hands-on time and are often far cheaper per serving than meat-based alternatives.

From black beans and chickpeas to heirloom varieties, beans appear in everything from burritos and stews to pasta dishes and grain bowls. They make economical, protein-rich bases that keep well in the pantry and are easy to stretch across multiple meals.

Social media is in on the bean boom

Short-form video and cooking accounts have helped popularize bean-based recipes. Simple dishes — from white bean soups to smashed cannellini on sandwiches — have gone viral, showing how approachable legumes are for cooks of all skill levels.

Beans are an ideal culinary canvas: they absorb spices and sauces, moving effortlessly between smoky barbecue flavors, cozy Indian dals, and bright Mediterranean salads. That flexibility makes them easy to fold into weekly meal plans while keeping variety and interest high.

Not just for vegetarians anymore

Beans are shedding old associations as “poverty food” or merely a vegan substitute. The growing embrace of legumes reflects a broader rethinking of what a satisfying meal can be. Beans are filling without feeling heavy, affordable without being bland, and adaptable to family-friendly menus.

For busy households and solo cooks alike, beans provide a dependable, nutritious base that pairs well with simple sides or can take center stage in stews, chilis, tacos, and more.

A global pantry staple gets local love

Beans have long been central to cuisines around the world, and that global influence is helping fuel their resurgence. From Ethiopian shiro and Middle Eastern ful medames to Mexican refried beans and Italian ceci soups, these dishes inspire new ways to cook legumes at home.

Comforting, nourishing one-pot meals like kitchari (lentils and rice with warming spices) illustrate how beans can create economical, make-ahead dinners that feed a family and deliver balanced nutrition.

Beyond nostalgia, slow-simmered beans offer a sensory comfort — the familiar aroma of garlic, onion, and herbs filling the kitchen — that resonates across culinary traditions.

Convenience meets creativity

Canned beans make it easy to adopt bean-forward cooking without the soaking and long simmer times of dried legumes. While dried beans are the most budget-friendly, canned options are practical for weeknight meals and last-minute plans.

Beans also adapt to many textures and preparations: try gochujang-roasted chickpeas for a spicy snack, creamy white bean soup for a cozy dinner, or roasted smoked-paprika chickpeas for crunchy, healthy nibbling. Plant-based burgers made from black beans bring protein, texture, and robust flavor to the grill or stovetop.

Beans are built for the future of cooking

As living costs climb, many families need accessible, nourishing foods that stretch further. Beans fit that need: they are climate-friendly, packed with protein and fiber, and highly adaptable to different cuisines and preparations. Choosing beans is often as much about confidence in the kitchen as it is about savings.

They encourage creativity and flexibility, helping cooks feed households efficiently without sacrificing taste. Next time you face a tight grocery budget, consider skipping the pricier protein and stocking up on beans — you may find you won’t miss the meat at all.

Buying beans in bulk is often worthwhile, as dried legumes store well for long periods. Bulk purchases can reduce cost per serving and simplify meal planning for busy weeks.

This article originally appeared on Food Drink Life.

The post Budget Bean Meals: Secret to Affordable Weeknight Dinners first appeared on Fehep.

Onion Focaccia

I first shared a basic focaccia recipe and a version with olives, but this onion focaccia is my favourite. The combination of a soft, olive oil–rich focaccia topped with sweet, dressed onions is irresistible. The dough is the same as the basic focaccia, with the simple addition of onions that become richly fragrant during the final rise and bake. This recipe is part of a Regional Italian Recipe series highlighting Liguria, where focaccia is a beloved specialty. Follow these steps for authentic, delicious onion focaccia with clear, practical tips to ensure a tender crumb and a golden crust.

Recipe adapted from Viva la Focaccia.

Ingredients (makes 2 cookie sheets, about 22 x 32 cm each)

• 200 g lukewarm water
• 20 g extra virgin olive oil for the dough (plus more for the cookie sheets and surface)
• 7 g salt
• 3 g malt or ½ tsp honey
• 320 g plain (all-purpose) flour
• 6 g dry yeast dissolved in 1 tbsp warm water
• 1 onion per cookie sheet (red or white), thinly sliced and tossed with a pinch of salt and 1 tbsp extra virgin olive oil

Prepare the onions first: slice them thinly, season with a pinch of salt and 1 tablespoon of extra virgin olive oil per onion, then set aside while you make the dough. The lightly dressed onions will soften and caramelize slightly on the focaccia during the final rise and baking, adding sweetness and texture.

Method

1. In a stand mixer fitted with a dough hook (or in a large bowl if mixing by hand), combine the lukewarm water, 20 g olive oil, salt and the malt or honey. Mix briefly to incorporate.

2. Add half the flour and knead just until the ingredients begin to come together.

3. Dissolve the dry yeast in 1 tablespoon of warm water, then add it to the mixture.

4. Gradually add the remaining flour while kneading. Knead for about 15 minutes total until the dough is smooth, soft and slightly sticky. A longer knead develops the gluten and helps create a light, airy texture.

5. Transfer the dough to a lightly floured surface, cover with a clean tea towel and let it rest for 15 minutes. The dough should feel soft and tacky — this is normal.

6. Fold the dough over itself and gently flatten it, then repeat once more. Cover and rest another 15 minutes. These folds build structure without aggressive shaping.

7. Generously oil two cookie sheets (3 to 4 tablespoons of extra virgin olive oil across both pans). Divide the dough into two equal portions and place each portion on a sheet.

8. Turn each dough portion so all sides are coated in oil. This prevents a hard crust from forming and makes it easier to flatten later.

9. Let the dough rise in a warm, draft-free place for 1 hour. A convenient option is the oven turned off with only the oven light on to provide gentle warmth.

10. After the hour rise, gently flatten each dough piece with your hands. Press down rather than stretching the dough to preserve the gas pockets formed during fermentation.

11. Sprinkle three pinches of salt evenly across each focaccia and return the pans to the warm place for another 30 minutes of rising.

12. Remove the pans and pour 2–3 tablespoons of lukewarm water and 2–3 tablespoons of extra virgin olive oil over each focaccia surface. Massage this liquid gently into the dough with your hands, then use your fingertips to create the characteristic dimples across the surface.

13. Quickly arrange the dressed onion slices over the dough, pressing them lightly into the dimples so they stay in place. Return the focaccias to the warm place for a final 1-hour rise.

14. Preheat a fan-forced oven to 200–220°C (about 392–428°F). Bake the focaccias for 12–15 minutes, until they are golden on top and cooked through.

15. When they come out of the oven, transfer the focaccias to a wire rack to cool slightly and brush immediately with a little extra virgin olive oil for shine and flavor. Cut into pieces and serve warm or at room temperature.

Tips

• Use good quality extra virgin olive oil for both the dough and finishing — it makes a noticeable difference.
• Do not over-flour the work surface; the dough should remain slightly sticky to keep the focaccia light.
• If you prefer a thinner focaccia, use slightly larger baking sheets or stretch the dough a bit after the first rise.

Enjoy a slice of Ligurian-style onion focaccia alongside soups, salads, or simply on its own. The sweet, caramelized onions and olive oil–rich crumb make this bread a crowd-pleaser for any meal.

The post Caramelized Onion Focaccia Recipe first appeared on Fehep.