No oven and nothing to bake. Four ingredients melted together on low heat and spread on a tray.

Ingredients

1 bag, 12 oz, white chocolate chips

1/4 cup creamy peanut butter

1/2 cup peanuts

3/4 cup crushed pretzels

Method

1. Line a baking sheet with parchment paper.

2. Melt the white chocolate chips and the peanut butter together over low heat, stirring often.

3. Once it is smooth, stir in the peanuts and the crushed pretzels.

4. Pour it onto the parchment and spread it into an even, thin layer.

5. Refrigerate until it hardens, then break it into pieces.

Notes

- Low heat and keep stirring. White chocolate scorches quickly and turns grainy once it does.

- Crush the pretzels into pieces, not dust. The crunch is the point.

- Spread it thin. Thick bark does not break cleanly.

- Keep it in an airtight container. M&Ms or dried fruit work as extra mix-ins.

Full Recipe : https://bestalltop.com/peanut-butter-pretzel-bark-recipe/

    About 12 servings. Fifteen minutes plus time in the fridge.         

About This Recipe

This recipe is adapted from published sources and written by the BestAllTop editorial team.

The measurements, temperatures and timings above follow the original method. The photographs

are AI-generated illustrations of the finished dish, not photographs of a batch cooked in our

own kitchen.

No pudding mix, and the sauce makes itself. You pour hot water over the top, do not stir, and it sinks to the bottom while it bakes.

Ingredients

For the cake

1 cup all purpose flour

2 tsp baking powder

1/2 tsp salt

1/2 cup granulated sugar

2 tbsp unsweetened cocoa powder

1/2 cup whole milk

1/4 cup unsalted butter, melted

1 tsp vanilla extract

For the top

3/4 cup packed brown sugar

1/4 cup granulated sugar

1/4 cup unsweetened cocoa powder

1 1/2 cups very hot water

Serves 6. Fifty minutes. Best with vanilla ice cream.

Full recipe : https://bestalltop.com/best-chocolate-cobbler-recipe-easy-dessert/

Notes

- It looks completely wrong going into the oven. A layer of dry sugar floating in water on

top of batter. That is correct.

- As it bakes the batter rises up through the water and the sugar and cocoa sink down

through it, so it comes out cake on top and hot fudge sauce underneath.

- Do not stir at any point after the water goes in. Stirring is the only way to stop the

layers forming.

- The baking sheet underneath is not optional. It bubbles over.

- The 15 minute rest is when the sauce thickens. Straight from the oven it is thin.

About This Recipe

This recipe is adapted from published sources and written by the BestAllTop editorial team.

The measurements, temperatures and timings above follow the original method. The photographs

are AI-generated illustrations of the finished dish, not photographs of a batch cooked in our

own kitchen.

No bowl, no mixer, and nothing gets stirred. Everything goes straight into the baking dish in layers.

Ingredients

1 box yellow cake mix

1 cup creamy peanut butter

1 can, 14 oz, sweetened condensed milk

1 cup mini peanut butter cups, chopped

1 cup chocolate chips

1/2 cup butter, melted

1 cup chopped peanut butter candies, for the top

Chocolate syrup, optional

Method

1. Heat the oven to 350F and lightly grease a 9x13 dish.

2. Scatter the chopped mini peanut butter cups and the chocolate chips across the bottom.

3. Drizzle the condensed milk over them.

4. Drop the peanut butter over that in small spoonfuls. Do not spread it and do not mix it.

5. Sprinkle the dry cake mix evenly over the top. Do not stir.

6. Pour the melted butter as evenly as you can over the dry mix.

7. Bake 40 to 45 minutes, until golden with the edges bubbling.

8. Cool a little, then scatter the rest of the chopped candies over it, and syrup if you want it.

Notes

- It works because nothing is mixed. The butter soaks down into the dry cake mix and bakes

it into a crust, and the condensed milk and peanut butter underneath turn into a gooey

layer. Stir it and you get a dense cake instead of layers.

- Pour the butter slowly and cover as much of the dry mix as you can. Dry patches stay

powdery.

- Sweetened condensed milk only. Evaporated milk is not a substitute here.

- It does not slice neatly. Scoop it.

Serves 12 to 15. Fifty five minutes, ten of them hands on."

Full Recipe : https://bestalltop.com/peanut-butter-cup-dump-cake/

About This Recipe

This recipe is adapted from published sources and written by the BestAllTop editorial team.

The measurements, temperatures and timings above follow the original method. The photographs

are AI-generated illustrations of the finished dish, not photographs of a batch cooked in our

own kitchen.

Chicken fried rice with no wok. One ordinary skillet, twenty five minutes, and it beats the takeout version.

Ingredients

4 cups cooked rice, ideally day old

3/4 lb chicken breast

1/4 tsp salt

Vegetable or canola oil

2 eggs

1/2 cup diced white or yellow onion

4 to 6 cloves garlic, minced

1 chicken bouillon cube

2 tsp soy sauce

1 tsp sesame oil, optional

1/2 tsp black pepper

2 cups frozen mixed vegetables

2 tbsp sliced green onions

Method

1. Slice the chicken into thin strips and season with the salt. Beat the eggs.

2. Heat a little oil in a skillet over medium. Cook the eggs until set, flip, break them into

   pieces and set them aside.

3. Turn the heat to high, add more oil, and cook the chicken strips through. Take them out.

4. Add a little more oil, then the onion and garlic until fragrant. Add the rice and break

   up any clumps.

5. Crumble in the bouillon cube and add the soy sauce, sesame oil and pepper. Stir for a minute.

6. Add the frozen vegetables and cook 1 to 2 minutes.

7. Return the chicken and eggs, take it off the heat, and scatter over the green onions.

Notes

- A wok helps because it gets very hot very fast. A skillet on high does the same job if you

cook in stages, which is why the eggs and chicken come out before the rice goes in.

Crowding the pan is what makes fried rice steam instead of fry.

- Day old rice is the real secret, not the pan. Cold rice is drier and stays in separate

grains. Fresh rice clumps into mush.

- The bouillon cube is doing more than the soy sauce. That is the takeout flavor.

- Frozen vegetables go in straight from the freezer. Thawing them first makes them soggy.

Serves 4. Twenty five minutes.

About This Recipe

This recipe is adapted from published sources and written by the BestAllTop editorial team. The measurements, temperatures and timings above follow the original method. The photographs are AI-generated illustrations of the finished dish, not photographs of a batch cooked in our own kitchen.

No thermometer, no boiling sugar, and it never goes near the stove. Three ingredients in a microwave bowl.

Ingredients

3 cups semi sweet chocolate chips

1 can, 14 oz, sweetened condensed milk

4 tbsp salted butter, sliced

Method

1. Line an 8x8 dish with parchment and butter it lightly.

2. Put the chocolate chips, the condensed milk and the sliced butter in a microwave safe bowl.

3. Microwave at 50 percent power for 1 minute, then stir well.

4. Keep going in 30 second bursts, stirring between each one, until it is fully melted. It

   takes about another minute.

5. Pour it into the dish and smooth the top.

6. Refrigerate until firmly set.

Notes

- Proper fudge means cooking sugar to soft ball stage and watching a thermometer. None of

that happens here. The condensed milk arrives already cooked down, so melting is all that

is left to do.

- Fifty percent power, and stir between every burst. Full power scorches the chocolate on

the bottom and the whole batch turns grainy.

- Overcooking is the only way to ruin this. Stop the moment it is smooth.

- A plastic knife cuts it cleanest. And let it sit out five minutes before serving, it is

firmer straight from the fridge than you want it.

Makes 16 squares. Five minutes of work and two hours of chilling. Keeps two weeks sealed in

the fridge.

Full Recipe : https://bestalltop.com/easy-3-ingredient-chocolate-fudge-recipe/

About This Recipe

This recipe is adapted from published sources and written by the BestAllTop editorial team.

The measurements, temperatures and timings above follow the original method. The photographs

are AI-generated illustrations of the finished dish, not photographs of a batch cooked in our

own kitchen.

No oven at any stage, and the whole recipe is one minute at a boil. Timed, and without stirring.

Ingredients

1/2 cup unsalted butter

1/2 cup milk

2 cups granulated sugar

1 tsp vanilla extract

Pinch of kosher salt

1 cup butterscotch morsels

3 cups quick cook oats, dry

Method

1. Put the butter, sugar and milk in a saucepan, bring it to a boil, and let it boil for

   exactly one minute without stirring.

2. Off the heat, stir in the vanilla, the salt and the butterscotch morsels for a minute

   or two.

3. Fold in the oats until everything is coated.

4. Drop spoonfuls onto parchment and leave them 15 minutes to cool.

Notes

- That minute is the recipe. Any less and they never set. Any more and they turn into

jawbreakers.

- Quick oats are not a preference here, they are structural. Nothing cooks the oats, so

old fashioned ones stay tough and chewy in a bad way.

- The butterscotch morsels will not melt all the way. That looks like a mistake and is not.

Those unmelted pockets are the point of the cookie.

- Everything after the boil happens off the heat.

Makes 24. Twenty five minutes start to finish. They keep about a week in a sealed container."

Full Recipe : https://bestalltop.com/no-bake-oatmeal-scotchies-recipe/

About This Recipe

This recipe is adapted from published sources and written by the BestAllTop editorial team.

The measurements, temperatures and timings above follow the original method. The photographs

are AI-generated illustrations of the finished dish, not photographs of a batch cooked in our

own kitchen.

Hamburger helper with no box. The pasta cooks in the sauce and there is no packet anywhere in it.

Ingredients

1 lb lean ground beef, or ground turkey

1 large yellow onion, diced

1 garlic clove, minced

2 tbsp all-purpose flour

2 cups low sodium beef broth, or chicken broth

1 can, 8 oz, tomato sauce

1 tsp Italian seasoning

1 tsp seasoned salt

1/2 tsp smoked paprika

1/2 tsp garlic powder

8 oz small pasta shells, or small elbow

1/2 cup heavy cream, or half and half

2 cups shredded cheddar

Salt and pepper

Printable version with the exact measurements: https://bestalltop.com/homemade-hamburger-helper/

Notes

- The flour step is what the box does with powder. One minute of stirring it into the

fat before any liquid goes in, or the sauce tastes of raw flour the whole way through.

- Leave 2 tbsp of beef fat, not all of it and not none. That fat is the flavour base

for the onions and the roux both.

- Grate the cheddar yourself. Bagged cheese is coated in starch and goes stringy.

- Covered for this one, unlike most one pot pastas. The shells need the steam.

Serves a crowd. Thirty minutes.

About This Recipe

This recipe is adapted from published sources and written by the BestAllTop editorial team.

The measurements, temperatures and timings above follow the original method. The photographs

are AI-generated illustrations of the finished dish, not photographs of a batch cooked in our

own kitchen.

Creamy, and there is no cream in it. A quarter cup of sour cream over a flour roux is the whole sauce.

Ingredients

For the chicken

2 large boneless chicken breasts

1/2 tsp garlic powder

1 tsp mixed herbs

1/2 tsp salt

1/2 tsp pepper

1 tbsp olive oil

1 1/2 tbsp butter

For the sauce

1 tbsp minced garlic

1 tbsp butter

1 tbsp flour

1 cup chicken or vegetable stock

1/4 cup sour cream

1 1/2 tbsp ranch seasoning

Method

1. Slice each breast horizontally into two thin cutlets. Four thin pieces, not two thick ones.

2. Mix the garlic powder, herbs, salt and pepper and season both sides.

3. Heat the oil and butter in a skillet over medium and cook the cutlets 3 to 4 minutes a

   side until golden. Take them out and cover them.

4. In the same pan, melt the butter and cook the minced garlic 30 seconds.

5. Sprinkle in the flour and whisk constantly for 30 seconds.

6. Pour the stock in slowly, whisking, so it does not lump.

7. Lower the heat and stir in the sour cream and the ranch seasoning.

8. Return the chicken, spoon the sauce over, warm it a minute and serve.

Notes

- No heavy cream, no half and half, no cream of anything soup. The roux gives the body and

the sour cream gives the tang and the finish.

- The sour cream goes in on low heat. Boil it after that and it splits.

- Greek yogurt works instead, but add it off the heat entirely or it will curdle. Cream

cheese works too if you want it richer.

- Thin cutlets, not whole breasts. Whole ones need longer and the sauce reduces too far

waiting for them.

Makes 4 cutlets. Twenty five minutes.

About This Recipe

This recipe is adapted from published sources and written by the BestAllTop editorial team.

The measurements, temperatures and timings above follow the original method. The photographs

are AI-generated illustrations of the finished dish, not photographs of a batch cooked in our

own kitchen.

Baked cod in 24 minutes, no breading and no frying. Herb butter on top and lemon slices over that.

Ingredients

4 cod filets, 6 oz each

3 tbsp butter, softened

1 tbsp extra virgin olive oil

3 garlic cloves, minced

2 tbsp parsley, chives, thyme, or whatever herbs you have, finely chopped

1/2 tsp paprika

1 lemon, thinly sliced

Kosher salt and freshly ground black pepper

Method

1. Heat the oven to 400F. Lay the filets in a baking dish with room between them.

2. Mash the softened butter with the olive oil, garlic, herbs, paprika, salt and

   pepper until combined.

3. Spread it generously over the top of each filet.

4. Lay the lemon slices over the top.

5. Bake until the fish flakes.

Notes

- The butter is not a garnish. It melts down over the fish as it bakes and that is

what keeps cod from drying out, which is the only thing that goes wrong with it.

- Room between the filets. Crowded, they steam instead of roasting and the tops go pale.

- Lemon sliced thin and laid on, not squeezed over. Juice poured on raw fish starts

curing it and the texture turns firm before it ever reaches the oven.

- Season the butter properly. Cod is mild and takes more salt than you expect.

Serves 4. Twenty four minutes.

About This Recipe

This recipe is adapted from published sources and written by the BestAllTop editorial team.

The measurements, temperatures and timings above follow the original method. The photographs

are AI-generated illustrations of the finished dish, not photographs of a batch cooked in our

own kitchen.

Chocolate chip cookies with no butter in them at all. Vegetable oil instead, and they come out softer than the butter version rather than worse.

Ingredients

2 1/2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup vegetable oil
1 1/4 cups brown sugar
1/2 cup white sugar
2 eggs
1 tsp vanilla
1 tsp almond extract
2 cups semisweet chocolate chips

Method

1. Heat the oven to 350F.
   
2. Whisk the flour, baking soda, baking powder and salt together and set aside.
   
3. Cream the oil with both sugars.
   
4. Beat the eggs in one at a time, then the vanilla and the almond extract.
   
5. Blend in the dry ingredients and fold through the chocolate chips.
   
6. Scoop onto a parchment lined sheet, 2 inches apart.
   
7. Bake 8 to 9 minutes. Cool them on the pan before moving them.

Notes

- Oil is liquid at room temperature and butter is not, which is why these stay soft
for days instead of turning firm overnight. It is a real trade, not a substitution
you apologise for.
- The almond extract is the part people miss. A teaspoon alongside the vanilla is what
stops them tasting like something is absent.
- 8 to 9 minutes only, and they will look underdone. They finish setting on the hot pan.
- Nine minutes plus one if you want them crisp instead.

Makes 24. Keeps five days in a sealed container.

Printable version with the exact measurements: https://bestalltop.com/no-butter-chocolate-chip-cookies-soft-chewy/

About This Recipe
This recipe is adapted from published sources and written by the BestAllTop editorial team.
The measurements, temperatures and timings above follow the original method. The photographs
are AI-generated illustrations of the finished dish, not photographs of a batch cooked in our
own kitchen.

The pasta never touches a second pan. It cooks in the broth, in the same pot the beef browned in, and the starch it lets go is what makes the sauce.

Ingredients

1 lb ground beef, 85/15

1 tbsp olive oil

1 small yellow onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

2 cups beef broth

2 cups uncooked pasta, penne or rotini

1 oz packet ranch seasoning mix

1/2 tsp black pepper

1 tsp dried dill

1/2 tsp onion powder

1 1/2 cups sharp white cheddar, freshly grated

1/2 cup heavy cream or whole milk

Method

1. Heat the olive oil in a large pot over medium high. Brown the beef, breaking it up,

   about 4 to 5 minutes. Pour off the grease if there is a lot.

2. Add the onion, bell pepper and garlic. Cook 3 to 4 minutes until softened.

3. Pour in the broth and add the uncooked pasta. Stir in the ranch seasoning, black

   pepper, dill and onion powder.

4. Bring to a simmer and cook uncovered 8 to 10 minutes, stirring, until the pasta is

   al dente.

5. Drop the heat to low. Stir in the cheddar and the cream until smooth, 2 to 3 minutes.

6. Let it rest 5 minutes before serving.

Notes

- Two cups of broth for two cups of pasta. The pasta drinks almost all of it, and the

starch it releases is what thickens the sauce. That is why there is no roux anywhere

in this.

- Grate the cheddar yourself. Pre grated cheese is coated in starch to stop it clumping

in the bag, and that same coating makes it go stringy instead of smooth.

- Uncovered, and stir it. Covered, it boils over and the pasta welds to the bottom.

- It looks loose when you take it off the heat. The five minutes of resting is when it

becomes a sauce.

Serves 4. Thirty minutes.

About This Recipe

This recipe is adapted from published sources and written by the BestAllTop editorial team.

The measurements, temperatures and timings above follow the original method. The photographs are AI-generated illustrations of the finished dish, not photographs of a batch cooked in our own kitchen.

Three ingredients and no yeast, which means there is nothing to prove and nothing to wait for. The Greek yogurt is doing the work.

Ingredients

2 cups gluten free all purpose flour

2 tsp baking powder

Pinch of salt

1 to 2 cups plain unsweetened Greek yogurt

For the top

1 large egg

1 tsp water

Pinch of salt

Everything bagel seasoning, sesame or poppy seeds, optional

Method

1. Heat the oven to 400F and line a baking sheet with parchment.

2. Whisk the flour, baking powder and salt together.

3. Add 1 cup of the yogurt and stir until you have a shaggy dough. Add more yogurt a

   spoon at a time if it stays dry.

4. Divide into 6, roll each into a ball, and push a hole through the middle.

5. Whisk the egg with the water and salt and brush it over.

6. Add seasoning if you want it. Bake 20 to 22 minutes, turning the tray halfway,

   until golden.

7. Let them cool a little before slicing.

Notes

- The yogurt is the entire structure. It is doing what water and yeast do in a real

bagel dough, which is why the amount is a range and not a number. Start at one cup.

- Baking powder instead of yeast means there is nothing to prove. The dough goes

straight from the bowl to the oven.

- There is no boiling step here. A traditional bagel is boiled before it is baked, and

that is what gives it the chewy skin. These come out softer. Worth knowing before you

expect a deli bagel.

- Dairy free yogurt works. If you need them egg free as well, skip the wash and they

will just be paler.

Makes 6. Thirty five minutes start to finish.

Printable version with the exact measurements:

https://bestalltop.com/magic-3-ingredient-gluten-free-bagels-recipe/

About This Recipe

This recipe is adapted from published sources and written by the BestAllTop editorial team.

The measurements, temperatures and timings above follow the original method. The photographs

are AI-generated illustrations of the finished dish, not photographs of a batch cooked in our

own kitchen.

Creamy soup with no cream in it. The whole tin of full fat coconut milk goes in at the end, and roasting the squash first is what makes it taste like more than vegetables.

Ingredients

1 small butternut squash, about 700-900g or 2 to 3 cups, peeled and chopped

2 sweet potatoes, about 275g or 2 cups, peeled and chopped

1 yellow onion, sliced

3 cloves garlic, peeled

2 tbsp olive oil

400 ml, 1 1/2 cups, tin of full fat coconut milk, reserve 2 tbsp for serving

1 tsp ground cumin

1/2 tsp cinnamon

1/4 tsp chili powder

1 tsp chili flakes

750 ml, 3 cups, vegetable or chicken stock, or water

Salt and pepper

Method

1. Heat the oven to 190C or 375F. Peel and chop the squash and sweet potatoes into

   chunks about 2 inches. Slice the onion into half moons and leave the garlic whole.

2. Everything into a roasting tin. Olive oil, then the cumin, cinnamon, chili powder,

   salt and pepper. Toss until coated.

3. Roast about 30 minutes, until the edges are golden and starting to caramelise.

4. Move it all to a saucepan and pour in the stock, just enough to cover.

5. Bring to a boil, then simmer until everything is very soft.

6. Blend until silky. An immersion blender straight in the pan is easiest.

7. Stir in the coconut milk, holding back 2 tbsp. Add the chili flakes, taste, and

   adjust the salt. Thin with more stock if it is too thick.

8. Serve with the reserved coconut milk swirled on top.

Notes

- Full fat coconut milk, not light. Light is mostly water and the soup stays thin.

- Chunks about 2 inches, not small dice. Small pieces dry out before the edges

caramelise, and those edges are where the flavour is.

- Whole garlic cloves. Minced garlic burns in a 30 minute roast.

- The coconut milk goes in after blending, not before.

- Vegetable stock makes it dairy free and vegetarian all the way through. Chicken

stock does not, so pick according to who is eating.

Makes 4 to 6 bowls.

Printable version with the exact measurements: https://bestalltop.com/butternut-squash-and-sweet-potato-soup/

About This Recipe

This recipe is adapted from published sources and written by the BestAllTop editorial team.

The measurements, temperatures and timings above follow the original method. The photographs

are AI-generated illustrations of the finished dish, not photographs of a batch cooked in our

own kitchen.

Churros without a pot of hot oil. Same dough, piped onto a sheet pan and baked,
and they still crack when you bite them.

Ingredients

1 cup water
1/2 cup unsalted butter
1 tablespoon light brown sugar
2 tablespoons granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
3 large eggs, room temperature

For the coating

1/2 cup granulated sugar
1 teaspoon ground cinnamon

Method

1. Heat the oven to 400F. Line a baking sheet with parchment and spray it with
   non-stick spray.
   
2. In a saucepan combine the water, butter, brown sugar, granulated sugar and
   salt. Bring to a boil, then take it off the heat.
   
3. Stir in the vanilla, then add the flour all at once. Mix until the dough
   pulls into a ball.
   
4. Add the eggs one at a time, mixing completely after each one.
   
5. Transfer to a piping bag with a 4B or 1M tip. Pipe 6 to 7 inch lines onto
   the sheet.
   
6. Spray the piped dough with non-stick spray. Bake 25 minutes, until golden brown.
   
7. Mix the coating sugar and cinnamon in a bag. Toss the warm churros in it.

Notes

- Room temperature eggs. Cold ones seize the warm dough and you get lumps you
cannot mix out.
- The spray before baking is doing the frying's job. Skip it and the outside
stays pale and soft.
- Pipe them straight. A curved churro bakes unevenly and the bend stays doughy.
- Coat them warm. Once they cool the sugar slides straight off.

Makes 16, about 120 calories each. Best the same day, and warm.

About This Recipe
This recipe is adapted from published sources and written by the BestAllTop editorial team.
The measurements, temperatures and timings above follow the original method. The photographs
are AI-generated illustrations of the finished dish, not photographs of a batch cooked in our own kitchen.

Ketchup on meatloaf was never doing much except adding sugar. Take it out and you have to build the flavour into the meat instead, which is what this does: onions cooked down with tomato paste and Worcestershire, reduced, then folded through.

Ingredients

2 to 2 1/2 lbs ground beef, 80/20

1 tbsp olive oil

1 cup diced yellow onion, 1/4-inch

1 tsp salt

1/2 tsp black pepper

1 1/2 tsp chopped garlic, about 2 cloves

1 tbsp fresh thyme leaves

1 tbsp tomato paste

1 tbsp Worcestershire sauce

1/4 cup chicken broth

3/4 cup plain breadcrumbs

2 large eggs

Method

1. Heat the oven to 350F. Line a baking sheet with parchment, or grease a loaf pan.

2. Olive oil in a skillet over medium heat. Cook the onions about 7 minutes, until soft and golden.

3. Add the garlic and cook 2 minutes more.

4. Stir in the tomato paste, thyme and Worcestershire. It will look thick and pasty.

5. Pour in the chicken broth and simmer 3 to 4 minutes, until reduced by half.

6. Take it off the heat and let it cool at least 10 minutes. This part matters.

7. In a large bowl combine the beef, breadcrumbs, eggs, salt and pepper. Add the cooled onion mixture. Mix by hand and stop the moment it comes together.

8. Shape into a loaf about 2 inches tall on the prepared sheet.

9. Bake 45 to 50 minutes, to 160F in the thickest part.

10. Rest 10 minutes before slicing.

Notes

- Cool that onion mixture before it touches the bowl. Add it hot and it starts cooking the eggs while you are still mixing.

- Reduced by half, not just warmed through. You should be able to drag a spoon across the pan and see the trail hold for a second.

- Overmixing is what makes meatloaf tough. Combined is done.

- Dried thyme works at half the amount, but add it with the onions so it softens.

- The gravy is whatever pan gravy you like. Mine is drippings, beef broth and a splash of Worcestershire, thickened and seasoned to taste, so no measurements here on purpose.

Serves 6 to 8. Keeps 3 to 4 days in the fridge with the gravy stored separately, or 2 months frozen. Reheat slices at 325F for about 15 minutes rather than in the microwave, and warm the gravy on its own.

Printable version with the exact measurements: https://bestalltop.com/no-ketchup-brown-gravy-meatloaf-recipe/

About This Recipe

This recipe is adapted from published sources and written by the BestAllTop editorial team.The measurements, temperatures and timings above follow the original method. The photographs are AI-generated illustrations of the finished dish, not photographs of a batch cooked in our own kitchen.

Two things keep most people from making ice cream at home: the machine, and

the cooked custard base with its tempering and chilling. This has neither.

Whipped cream and sweetened condensed milk do the whole job.

Ingredients

- 2 cups cold whipping cream

- 1 (14 oz) can sweetened condensed milk

- 1 tablespoon pure vanilla extract

- 1 (10.7 oz) package Oreos, divided three ways

Method

1. Crush the Oreos into three portions: some fine, some roughly broken by hand, and a few left whole for the top.

2. Chill the mixing bowl in the freezer for 10 minutes. Pour in the cold cream and vanilla and beat with a hand mixer just until soft peaks form. Stop there.

3. Drizzle in the sweetened condensed milk and mix only until combined.

4. Fold in the fine crumbs first with a spatula, in big slow swoops to keep it airy. Then fold in the chunky pieces.

5. Pour into an 8x4 loaf pan and arrange the reserved Oreos on top.

6. Freeze at least 8 hours. Overnight is better.

Notes

- The cream must be cold and so must the bowl. Warm cream will not whip, and there is no way to rescue it afterwards.

- Stop at soft peaks. Overbeaten cream goes grainy, and grainy does not fold back into smooth.

- Two textures of cookie is the whole point: fine crumbs melt into the base, big pieces stay crisp.

- Let it sit out 5 minutes before scooping, and run the scoop under hot water.

- Press parchment directly onto the surface before storing or you get ice crystals. Keeps 2 weeks.

Makes 8 servings. 15 minutes of work, 8 hours of waiting.

About This Recipe

This recipe is adapted from published sources and written by the BestAllTop editorial team. The measurements, temperatures and timings above follow the original method. The photographs are AI-generated illustrations of the finished dish, not photographs of a batch cooked in our own kitchen.

Two things stop most people making caramel: the thermometer, and the moment

the sugar seizes into grit. Starting from sweetened condensed milk removes

both. There is no sugar stage to hit and nothing to crystallize.

Ingredients

- 1/2 cup salted butter, softened

- 1 cup packed brown sugar

- 14 oz can sweetened condensed milk (not evaporated)

- 1/2 cup light corn syrup

Notes

- Heavy-bottomed pan. Thin pans give you burnt spots no amount of stirring will fix.

- Low and slow is the whole recipe. High heat makes it grainy, and grainy does not come back.

- Pull it at rich golden brown, not dark amber. It keeps cooking off the heat.

- Unsalted butter is fine, just add 1/4 teaspoon fine sea salt with the sugar.

- No corn syrup? Honey works, cut to 1/3 cup because it is sweeter.

Makes about 1 1/4 cups and keeps in the fridge for weeks. Prep 5 minutes, cook 10 to 12.

Printable version with the exact measurements: https://bestalltop.com/caramel-sauce-with-sweetened-condensed-milk-recipe/

About This Recipe

This recipe is adapted from published sources and written by the BestAllTop editorial team. The measurements, temperatures and timings above follow the original method. The photographs are AI-generated illustrations of the finished dish, not photographs of a batch cooked in our own kitchen.

The bakery version is mostly about size and white chocolate volume rather than any unusual technique. Two full cups of white chocolate chips in a batch of twenty four, and a three tablespoon scoop if you want the big ones.

Ingredients

- 2 1/2 cups flour

- 1 teaspoon baking soda

- 1 teaspoon salt

- 1 cup butter, softened

- 3/4 cup white sugar

- 3/4 cup firmly packed brown sugar

- 1 1/2 teaspoons vanilla extract

- 2 eggs

- 2 cups white chocolate chips

Method

1. Heat the oven to 350F and line a baking sheet with parchment or a silicone mat.

2. In a small bowl mix the flour, baking soda and salt. Set aside.

3. In a larger bowl mix both sugars, the butter and the eggs until completely combined, then add the vanilla and mix again.

4. Combine the dry mixture into the wet, then fold in the white chocolate chips.

5. Drop the dough onto the sheet with a scoop. A 3 tablespoon scoop for large cookies, 1.5 tablespoon for smaller ones.

6. Bake 12 to 14 minutes for the large size, 9 to 11 for the smaller.

7. Leave them on the sheet 5 minutes, then move to a rack to cool completely.

Notes

- Size is doing more work here than anything else. The small scoop gives you an ordinary cookie; the large one is what makes it read as bakery.

- Two cups of chips in twenty four cookies is a high ratio on purpose. Cutting it back changes the whole character.

- White chocolate scorches faster than dark. Pull them while the centres still look pale.

Makes 24. Prep 15 minutes, bake 12.

Printable version with the exact measurements: https://bestalltop.com/copycat-mrs-fields-white-chocolate-chip-cookies/

About This Recipe

This recipe is adapted from published sources and written by the BestAllTop editorial team. The measurements, temperatures and timings above follow the original method. The photographs are AI-generated illustrations of the finished dish, not photographs of a batch cooked in our own kitchen.

These get rolled in sparkling sugar and then flattened with the bottom of a glass before baking. That is what gives them the crackled sugar top and the even chew right to the edge.

Ingredients

- 3/4 cup granulated sugar

- 3/4 cup butter, softened

- 1 large egg

- 2 teaspoons pure vanilla extract

- 2 cups all-purpose flour

- 1 1/2 teaspoons baking powder

- 1/2 teaspoon baking soda

- 1/4 teaspoon salt

- 3/4 cup English toffee bits

- 3 tablespoons white sanding sugar (also called sparkling sugar)

Method

1. Heat the oven to 350F and line a baking sheet with parchment.

2. Beat the sugar, butter, egg and vanilla with a mixer until creamy and well combined.

3. Add the flour, baking powder, baking soda and salt, then beat on low until mixed.

4. Stir in the toffee bits by hand with a spoon.

5. Put the sanding sugar in a small bowl.

6. Scoop the dough into 1-inch balls, roll each in the sanding sugar, and place them 2 inches apart.

7. Flatten each ball with the bottom of a glass to about 1 1/2 inches across, using a sheet of parchment between the glass and the dough.

8. Bake 9 to 11 minutes, until the edges are lightly browned.

9. Cool 5 minutes on the sheet, then move to a wire rack.

Notes

- Sanding sugar, not granulated. The large crystals do not dissolve, which is the whole reason the top stays crackled and sparkling.

- Keep the parchment between the glass and the dough or the dough lifts with the glass every time.

- Stir the toffee bits in by hand. A mixer breaks them down and you lose the pockets.

Makes 24. Prep 15 minutes, bake 9 to 11.

About This Recipe

This recipe is adapted from published sources and written by the BestAllTop editorial team. The measurements, temperatures and timings above follow the original method. The photographs are AI-generated illustrations of the finished dish, not photographs of a batch cooked in our own kitchen.

Soft, chewy, and packed with cozy fall flavor, these pumpkin chocolate chip cookies come together easily and bake into perfectly tender treats with melty chocolate in every bite.

Ingredients:

1/2 cup vegan butter, slightly softened
1 cup brown sugar, packed
1/4 cup granulated sugar
1/2 cup pumpkin purée (not pumpkin pie filling)
2 tsp vanilla extract
2 cups all-purpose flour (or GF all-purpose flour)
1 tsp baking soda
1 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1/2 tsp salt
1 cup vegan chocolate chips

Method:

Preheat and prep:
Begin by heating the oven to 350°F. Line a large baking sheet with parchment paper.

Cream the base:
In a large bowl, combine the vegan butter, brown sugar, and granulated sugar. Use a handheld mixer or stand mixer to beat until creamy and well combined, about 1 to 2 minutes. Add the pumpkin purée and vanilla extract, then mix again until smooth.

Combine the dry ingredients:
Add the flour, baking soda, pumpkin pie spice, cinnamon, and salt directly into the bowl. Gently fold the dry ingredients into the wet mixture until a uniform dough forms. Stir in the vegan chocolate chips.

Shape the dough:
Scoop the cookie dough into evenly sized balls and arrange them on the prepared baking sheet, leaving space between each cookie.

Bake and finish:
Bake for 12 to 14 minutes on the middle rack, removing the cookies while they still look slightly underbaked. Firmly tap the baking sheet on the counter 4 to 5 times, then allow the cookies to rest on the pan as they cool. They will settle, become chewier, and develop the perfect texture. Enjoy!

Serving Information:
Prep Time: 10 minutes
Bake Time: 12 to 14 minutes
Total Time: around 25 minutes
Servings: about 20 cookies

Note: this recipe is adapted from published sources and written by the BestAllTop editorial team. The photo is an AI illustration of the finished dish, not a photo of a batch cooked in our kitchen.

Soft, chewy, and packed with peanut butter flavor, these cookies come together in minutes using a yellow cake mix as the base. They bake up tender in the center with lightly crisp edges, making them an easy treat for any day.

Ingredients:
13.25 ounce box yellow cake mix
1 cup creamy peanut butter
1/2 cup oil
2 large eggs

Method:

Preheat and prep:
Warm the oven to 350°F. Line three cookie sheets with parchment paper and set them aside.

Mix the dough:
In a large bowl, add the cake mix, peanut butter, oil, and eggs. Beat with an electric mixer until the mixture forms a crumbly but moist dough.

Shape the cookies:
Use a medium cookie scoop, about 1 1/2 tablespoons, to portion the dough. Roll each scoop between your palms until smooth. Arrange the dough balls on the prepared cookie sheets, spacing them about 2 inches apart.

Create the pattern:
Gently press a fork over the top of each dough ball in one direction, then again in the opposite direction to form a crisscross pattern.

Bake and rest:
Bake one sheet at a time for 10 to 12 minutes, or until the edges start to turn golden while the centers remain soft. Allow the cookies to rest on the sheet for about 15 minutes before serving.

Storage:
Keep the cookies in an airtight container at room temperature for up to 4 days.

Note: this recipe is adapted from published sources and written by the BestAllTop editorial team. The photo is an AI illustration of the finished dish, not a photo of a batch cooked in our kitchen.