Brownie Batter Chocolate Hummus

Brownie Batter Chocolate Hummus

von | Feb. 18, 2025 | ALL YEAR, BRUNCH, CHICKPEAS, CHOCOLATE, CREAMY, DESSERT & SWEETS, EASY, EVERYDAY, INTERNATIONAL, PICNIC, SNACKS, SWEET, UP TO 30 MINUTES, VEGAN

Brownie Batter Chocolate Hummus

Brownie Batter Chocolate Hummus

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February 18, 2025 by Kimberly

This ultra-creamy, rich chocolate dip tastes like straight-up brownie batter but is secretly packed with good-for-you ingredients. Perfect for spreading, dipping, or just eating by the spoonful…no judgment here!!

10 MINUTES

EASY

VEGAN

INTERNATIONAL

4 PORTIONS

CREAMY
SWEET

EVERYDAY

SNACKS
DESSERT

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

If you’ve never tried sweet hummus before, this one’s about to change your life. Imagine the rich, fudgy taste of brownie batter but in a smooth, creamy dip that also happens to be good for you. No refined sugar, no weird additives, just simple ingredients blending into pure chocolatey magic. Whether you’re dipping fruit, spreading it on toast, or eating it straight from the jar (I see you), this is your new go-to for a guilt-free chocolate fix.

How to serve
Swipe it onto warm toast, pair it with strawberries, banana slices, or apple wedges, or go all in and dunk some pretzels for that sweet-salty combo. Feeling extra? Stir it into oatmeal, drizzle it over pancakes, or layer it in a yogurt parfait for a next-level treat.

How to store
Store your chocolate hummus in an airtight container in the fridge for up to 4 days, but let’s be real, it won’t last that long. If it thickens up, just stir in a splash of plant milk to bring back that creamy goodness. Freezing? Not recommended, it’s best fresh!

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Brownie Batter Chocolate Hummus
Brownie Batter Chocolate Hummus
Brownie Batter Chocolate Hummus
„Let’s make a piece of happiness“
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Brownie Batter Chocolate Hummus

Brownie Batter Chocolate Hummus

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  • Author: Kimberly
  • Total Time: 10 min
  • Yield: 4 1x
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Description

RECOMMENDED EQUIPMENT

  • food processor
  • sieve

Ingredients

Units Scale
  • 265 grams canned chickpeas, drained
  • 2 tbsp tahini
  • 60 grams unsweetened cocoa powder
  • 4 tbsp date syrup
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 2 tbsp coconut oil
  • 2 tbsp milk of choice
  • 1/2 cup ice cubes
  • fruits of your choice for dipping – strawberries, bananas, apples…

Instructions

  • Drain the chickpeas and rinse them under cold water. Add them to a food processor.
  • Next, add tahini, vanilla, unsweetened cocoa powder, coconut oil, salt, date syrup, and milk. Blend on high speed until it forms a thick paste. Then, gradually add ice cubes. Just enough to make it super fluffy and creamy.
  • Transfer to a bowl and enjoy with your favorite fruits or cracker!!

Everything But The Bagel Seasoning

Everything But The Bagel Seasoning

von | Feb. 7, 2025 | ALL YEAR, CRUNCHY, EASY, EVERYDAY, FISH, SPICE BLEND, TOPPINGS, UP TO 30 MINUTES, US AMERICAN, VEGAN

Everything But The Bagel Seasoning

Everything But The Bagel Seasoning

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February 10, 2025 by Kimberly

This crunchy, garlicky, toasty magic takes anything from basic to brilliant. Sprinkle it on eggs, avo toast, or even buttered bread, and suddenly, breakfast feels like a weekend brunch moment.

5 MINUTES

EASY

VEGAN

US AMERICAN

11 TBSP (110g)

 

CRUNCHY

EVERYDAY

TOPPING

 

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

If you’ve ever wished your food had that little extra something, this crunchy, garlicky, nutty magic – this is the answer. Inspired by the iconic everything bagel topping, this homemade blend is an absolute game-changer. Sprinkle it on avo toast, eggs, cottage cheese, or even a basic buttered bread slice – it instantly upgrades anything. And the best part? You can whip it up in minutes with pantry staples.

How to serve
This seasoning is the ultimate finishing touch for pretty much everything. Stir it into cream cheese for an instant dip, sprinkle it over popcorn for a salty-savory snack, or coat roasted veggies in olive oil and this mix before baking for an unreal crunch. It’s also a next-level game-changer for grilled cheese, scrambled eggs, and even fried rice.

How to store
Keep your seasoning blend fresh by storing it in an airtight jar in a cool, dry spot. It stays crunchy and flavorful for up to six months (if you don’t use it all before then). A quick shake before each use keeps the flavors evenly distributed.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Everything But The Bagel Seasoning
Everything But The Bagel Seasoning
Everything But The Bagel Seasoning
„Let’s make a piece of happiness“
Print
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Everything But The Bagel Seasoning

Everything But The Bagel Seasoning

  • Author: Kimberly
  • Total Time: 5 min
  • Yield: 110g / 11 tbsp 1x
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Description

Recommended Equipment

  • small bowl
  • airtight container

Ingredients

Scale
  • 6 tsp white sesame seeds
  • 5 tsp dried minced onion
  • 4 tsp black sesame seeds
  • 4 tsp dried minced garlic
  • 4 tsp sea salt
  • 3 tsp poppy seeds

Instructions

Add all spices to a bowl, mix well, and transfer to an airtight container.

  • Prep Time: 5 min

Baked Falafel

Baked Falafel

von | Feb. 7, 2025 | 30 TO 60 MINUTES, ALL YEAR, CHICKPEAS, CILANTRO, CRISPY, EASY, MIDDLE EAST, PICNIC, SNACKS, VEGAN

Baked Falafel

Baked Falafel

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February 2, 2025 by Kimberly

Crispy on the outside, soft and herby inside! These golden bites are the ultimate flavor bomb. Packed with chickpeas, garlic, and spices, they’re the kind of snack you’ll keep reaching for.

40 MINUTES

EASY

VEGAN

MIDDLE EAST

24 FALAFEL BALLS

CRISPY

PICNIC

SNACKS

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Golden, crispy, and packed with bold flavors!! These herby chickpea bites are everything you want in a falafel, minus the frying. They’re light but satisfyingly crunchy, loaded with garlic, cumin, and fresh herbs for that perfect balance of flavor. Whether you stuff them in a warm pita, toss them over a fresh salad, or dip them in creamy tahini sauce, they’re the kind of meal that feels both nourishing and indulgent. And the best part? They’re baked, not fried, so you get all the crunch without the extra oil.

How to serve
These little crispy gems are beyond versatile! Tuck them into warm pita with fresh veggies and a drizzle of tahini for a classic falafel wrap. Throw them over a big salad with cucumbers, tomatoes, and a lemony dressing for a light but filling meal. Or just dunk them straight into hummus (no judgment here). Want to level it up? Pair them with roasted veggies, herby yogurt sauce, or even a spicy harissa dip.

How to store
Got leftovers? Pop them in an airtight container in the fridge for up to 4 days. Reheat them in the oven or air fryer at 180°C (350°F) for about 5 minutes to keep that crispy magic alive. For long-term storage, freeze them on a baking sheet before transferring them to a bag – just bake straight from frozen when you’re ready!

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

Baked Falafel
Baked Falafel
Baked Falafel
Baked Falafel
„Let’s make a piece of happiness“
Print
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Baked Falafel

Baked Falafel

  • Author: Kimberly
  • Total Time: 12-24 hrs + 40 min
  • Yield: 24 falafel balls 1x
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Description

Recommended Equipment

  • medium mixing bowl
  • food processor
  • small cookie scoop (or tablespoon)

Ingredients

Units Scale
  • 250 grams dry chickpeas
  • 2 tbsp olive oil
  • 2 tsp baking powder
  • 5 grams fresh parsley
  • 5 grams fresh cilantro
  • 5 leaves fresh mint
  • 1 yellow onion
  • 4 garlic cloves
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp za’atar
  • 1/2 tsp white pepper

Instructions

  1. Soak the dried chickpeas in 750ml (3 cups) of cold water for about 12-24 hours and store them in the fridge. The next day, drain, rinse, and let them sit for a moment to remove excess water. Preheat the oven to 220°C / 428°F (fan-assisted).
  2. Add the chickpeas along with the other ingredients to a food processor and blend until you get a crumbly yet moldable mixture. Use a small cookie scoop to shape the mixture into 30g/1oz falafel balls and place them on a baking sheet lined with parchment paper. Bake for about 25-30 minutes until golden brown.
  • Passive Time: 12-24 hrs
  • Cook Time: 40 min

Cinnamon Swirl Pancakes with Cream Cheese Frosting

Cinnamon Swirl Pancakes with Cream Cheese Frosting

von | Dez. 27, 2024 | AUTUMN, BREAKFAST, COMFORT FOOD, DOUGH, EASY, EVERYDAY, INTERNATIONAL, SWEET, UP TO 30 MINUTES, VEGETARIAN, WINTER

Cinnamon Swirl Pancakes with Cream Cheese Frosting

Cinnamon Swirl Pancakes with Cream Cheese Frosting

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December 27, 2024 by Kimberly

These fluffy pancakes with a dreamy cinnamon swirl and creamy frosting hit differently – like your favorite café breakfast, but homemade. Sweet, cozy vibes with every bite, perfect for lazy mornings or brunch.

25 MINUTES

EASY

VEGETARIAN

INT.

450 PER PORTION

SWEET
COMFORT FOOD

EVERYDAY

BREAKFAST

AUTUMN
WINTER

INTRODUCTION

ABOUT THE RECIPE

Imagine this: a stack of fluffy, golden pancakes, swirled with a rich, caramelized cinnamon filling and topped with a silky cream cheese frosting. It’s like the lovechild of your favorite cinnamon rolls and café-style pancakes. These pancakes bring a mix of indulgence and cozy comfort to your weekend mornings without the fuss. Perfect for brunch, date mornings, or when you want to impress yourself. So easy, yet so extra.

How to serve
Serve these pancakes warm and stacked high. Drizzle a little extra cream cheese frosting on top for those irresistible slow-dripping vibes, and sprinkle with a dash of cinnamon. If you’re feeling fancy, a splash of maple syrup doesn’t hurt. Pair them with a steaming cup of coffee, chai latte, or even hot cocoa for the ultimate breakfast experience. These pancakes are brunch perfection, ready to elevate any slow morning.

How to store
Store leftover pancakes in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave or a non-stick pan over low heat. Keep the frosting separate, in the fridge, and add it fresh when serving to maintain its creamy texture.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Cinnamon Swirl Pancakes with Cream Cheese Frosting
Cinnamon Swirl Pancakes with Cream Cheese Frosting
Cinnamon Swirl Pancakes with Cream Cheese Frosting
„Let’s make a piece of happiness“
Print
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Cinnamon Swirl Pancakes with Cream Cheese Frosting

Cinnamon Swirl Pancakes with Cream Cheese Frosting

  • Author: Kimberly
  • Total Time: 25 min
  • Yield: 4-6 1x
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Description

Recommended Equipment

  • mixing bowl
  • whisk
  • two small bowls
  • piping bag
  • large pan

Ingredients

Units Scale

PANCAKE BATTER

  • 1 egg
  • 55 grams neutral oil
  • 1 tbsp white sugar
  • pinch of salt
  • 250 milliliter full-fat milk
  • 2 tsp baking powder
  • 200 grams all-purpose flour
  • 1–2 tbsp butter for frying

CINNAMON SWIRL

  • 60 grams butter
  • 50 grams brown sugar
  • 1 tbsp cinnamon

CREAM CHEESE FROSTING

  • 100 grams cream cheese
  • 1.5 tbsp milk
  • 1 tbsp lemon juice
  • 20 grams powdered sugar

Instructions

  1. For the pancake batter, whisk the egg with sugar, canola oil, salt, and milk in a large bowl until well combined. Then add the flour and baking powder, and mix everything thoroughly with a whisk until you get a smooth batter. Set the batter aside briefly.
  2. For the cinnamon swirl, combine the room-temperature soft butter (don’t melt it in the microwave or on the stove, otherwise, the consistency will be too runny, and the swirl will lose its shape when cooked) with brown sugar and cinnamon in a small bowl. Put the mixture into a piping bag or a plastic bag and set it aside.
  3. For the frosting, mix powdered sugar, cream cheese, milk, and lemon juice in a bowl until smooth. Add a little more milk if you need a runnier consistency. Set this aside as well.
  4. Heat a large pan over medium heat and add a small piece of butter. Once the butter forms small bubbles, spoon 1-1.5 tablespoons of batter per pancake into the pan. Let them cook briefly until the pancakes start forming small bubbles around the edges.
  5. Now, cut a small hole in the piping bag with the butter-sugar-cinnamon mixture. Pipe the mixture onto the pancakes in a swirl pattern. Cover the pan with a lid and let the pancakes finish cooking on the lowest heat setting until fully cooked through. Important: Don’t flip the pancakes! Otherwise, the swirl will disappear.
  6. Carefully remove the finished pancakes from the pan, spread them with the cream cheese frosting, and enjoy!
  • Passive Time:
  • Cook Time: 25 min

Cheese Fondue Oil

Cheese Fondue Oil

von | Dez. 23, 2024 | 30 TO 60 MINUTES, ADVANCED, CHEESE, GRUYERE, INTERNATIONAL, MICHELIN, MUSHROOMS, OILS, PARMESAN, UMAMI, VEGETARIAN, WINTER

Cheese Fondue Oil

Cheese Fondue Oil

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December 23, 2024 by Kimberly

Velvety and savory, this infused oil captures the essence of garlic and cheese, delivering pure fondue vibes. Drizzle it, dip with it, or savor it – it’s a total flavor bomb.

40 MINUTES

ADVANCED

VEGETARIAN

INT.

40 PER TSP

UMAMI

MICHELIN

OIL

WINTER

INTRODUCTION

ABOUT THE RECIPE

This oil was a fun experiment that turned into a total win! Infused with Gruyere, Parmesan, and garlic, it packs a cheesy, savory punch that’s perfect for dipping or drizzling. While the salt didn’t quite come through, the rich flavors of garlic and cheese infused beautifully into the oil, creating a gourmet touch for any meal. Whether you’re hosting friends or elevating a simple dinner, this oil is a little bottle of magic.

How to serve
Drizzle this flavorful oil over fresh bread, roasted vegetables, or pasta to take your meal to the next level. Use it as a dip for crusty baguettes or even as a topping for grilled meats. It’s also a game-changer when swirled into soups for an extra burst of richness. For cheese lovers, this oil is the ultimate gourmet hack for effortless flavor in seconds. By the way it pairs perfectly with my Cottage Pie!

How to store
Store the oil in an airtight glass container in the fridge for up to one week. Keep it away from direct sunlight to preserve the flavor. If you notice any changes in smell or texture, it’s time to make a fresh batch!

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Cheese Fondue Oil
Cheese Fondue Oil
Cheese Fondue Oil
„Let’s make a piece of happiness“
Print
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Cheese Fondue Oil

Cheese Fondue Oil

  • Author: Kimberly
  • Total Time: 40 min
  • Yield: 1 cup / 250ml 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • blender
  • medium-sized saucepan
  • whisk
  • a bowl which the medium saucepan fits into
  • 2 medium-sized bowls
  • 2 fine sieves
  • sealable container (oil bottle)
  • ice cubes
  • coffee filter

Ingredients

Units Scale
  • 50 grams parmesan
  • 30 grams gruyere
  • 4 garlic cloves
  • 1 tbsp sea salt
  • 250 milliliter oil

Instructions

  1. Cut the cheese into coarse pieces and peel the garlic cloves. Add everything to the blender along with the salt and oil.
  2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 101°-104°C (213°-219°F), and maintain this temperature for the next 15 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
  3. Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl and another fine sieve strainer, with a coffee filter inside it, over another medium-sized bowl.
  4. Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and pour the oil into the prepared fine sieve to catch the coarse particles.
  5. Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
  6. Allow the oil to drip through for about 20 minutes or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.
  • Prep Time: 5 min
  • Passive Time: 20 min
  • Cook Time: 15 min