Red Potato Creamy Soup is the soup your whole family will enjoy. Filled with baked potatoes, chives, cheddar cheese, sour cream and bacon, this soup totally fits into a category of comfort foods.

Ingredients

• 1 package smoked bacon (about 12 oz / 340 g)

• 1 green onion, chopped (plus extra for garnish)

• 2 celery stalks, diced

• 1 large carrot, diced

• 2 tsp garlic, minced

• 2 lbs red potatoes, cubed

• 6 chicken bouillon cubes (or 6 tsp chicken base)

• 8 tbsp butter

• 12 tbsp all-purpose flour

• 4 cups milk, divided (room temperature recommended)

• 8 oz sour cream

• 18 oz sharp cheddar cheese, shredded and divided (about 2¼ cups)

• Salt and black pepper, to taste

• Chives or additional green onions, for garnish

Instructions

1. Prep the Ingredients

• Wash and cube the red potatoes.

• Dice the onion, celery, and carrot, and mince the garlic.

2. Cook the Bacon

• In a large pot over medium heat, cook the bacon until crisp.

• Transfer to a paper towel-lined plate to drain and cool.

• Reserve about 3 tablespoons of bacon fat in the pot; discard the rest.

• Once cooled, chop the bacon into bite-sized pieces and set aside.

3. Sauté the Vegetables

• In the same pot with the bacon fat, add the celery, green onion, and carrot.

• Cook for about 6 minutes, until the onion is translucent.

• Add the garlic during the last 30 seconds, stirring until fragrant.

4. Cook the Potatoes

• Add the cubed potatoes to the pot and stir to coat with the aromatics.

• Pour in about 50 oz (6¼ cups) of water and add the bouillon cubes.

• Bring to a boil, then reduce heat to a simmer.

• Cook for 10–12 minutes, or until the potatoes are tender.

• Use a potato masher to gently mash some of the potatoes, leaving some chunks for texture.

5. Make the Cream Base

• In a separate saucepan, melt the butter over medium heat.

• Whisk in the flour and cook for 1 minute, stirring constantly.

• Slowly whisk in 2 cups of the milk, stirring until thickened and smooth.

• Season lightly with salt and pepper.

6. Combine and Finish

• Add the cream mixture to the pot with the potatoes.

• Stir in the remaining 2 cups of milk, sour cream, 16 oz (about 2 cups) shredded cheddar, half the bacon, and chopped green onions or chives.

• Simmer over low heat, stirring frequently, until the cheese is fully melted and the soup is creamy.

• Taste and adjust seasoning with more salt and pepper if needed.

7. Serve

• Ladle soup into bowls.

• Top each serving with extra shredded cheese, bacon, and a sprinkle of chives or green onions.

Tips for Success

• Use room-temperature milk to avoid lumps when making the cream base.

• For extra richness, swap one cup of milk for heavy cream.

• This soup thickens as it cools; add a splash of milk or broth when reheating to thin it out.

Make Ahead & Storage

• Refrigerator: Store in an airtight container for up to 3 days.

• Freezer: Not recommended, as the dairy base can separate when thawed.

• Reheating: Warm slowly over low heat, stirring often to maintain a creamy texture.

Timing

• Prep Time: 15 minutes

• Cook Time: 40 minutes

• Total Time: ~55 minutes

This Death by Chocolate Cheesecake has chocolate in every layer, from the crisp Oreo crust to the creamy chocolate filling and smooth dark chocolate ganache. Each slice is rich and fudgy, with just enough crunch from the cookie crust to balance the soft filling.

Despite its impressive appearance, the cheesecake is straightforward to prepare and can be made ahead, giving it plenty of time to chill and set before serving.

Ingredients

For the Oreo Crust

• 10 oz Oreo cookies (about 28 cookies)

• 3 oz unsalted butter, melted

For the Cheesecake Filling

• 10 oz bittersweet chocolate, melted

• 8 oz cream cheese, softened

• ¼ cup granulated sugar

• ½ cup unsweetened cocoa powder

• 4 large eggs

For the Chocolate Ganache

• 6 oz semi-sweet chocolate, chopped

• 6 oz heavy whipping cream

• 1 tbsp granulated sugar

Instructions

1. Prepare the Crust

• Preheat your oven to 350°F (175°C).

• In a food processor, pulse the Oreo cookies until finely ground.

• Add the melted butter and pulse until the crumbs are evenly coated.

• Grease a 9-inch springform pan and press the mixture evenly onto the bottom to form the crust.

• Bake for 5 minutes, then set aside to cool while you prepare the filling.

2. Make the Cheesecake Filling

• Melt the bittersweet chocolate in the microwave or over a double boiler until smooth. Let it cool slightly.

• In a large mixing bowl or stand mixer, beat the cream cheese, sugar, and cocoa powder until smooth and creamy.

• Add the eggs, one at a time, mixing on low speed after each addition until just combined.

• Gently fold in the melted chocolate until fully incorporated.

• Pour the batter over the prepared crust and smooth the top.

• Bake for about 55–60 minutes, or until the center is just set but still slightly jiggly.

• Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour to prevent cracks.

3. Chill

• Remove the cheesecake from the pan and cover it loosely with plastic wrap.

• Refrigerate for at least 4 hours, preferably overnight, until completely set.

4. Make the Ganache

• In a small bowl, combine the chocolate, heavy cream, and sugar.

• Microwave in 20-second intervals, stirring after each, until the mixture is smooth and glossy.

• Allow the ganache to cool slightly until it thickens but is still pourable.

5. Assemble and Serve

• Pour the ganache evenly over the chilled cheesecake and smooth it with a spatula.

• Refrigerate for another 30 minutes before slicing.

• Serve chilled and enjoy!

Tips for Success

• Use room-temperature cream cheese to avoid lumps in the filling.

• For a clean slice, dip your knife in hot water and wipe it between each cut.

• To prevent cracks, avoid over-mixing the batter and cool the cheesecake slowly.

Make Ahead & Storage

• Make Ahead: This cheesecake is best made a day in advance for easy slicing and the best texture.

• Refrigerator: Store covered for up to 4 days.

• Freezer: Wrap slices individually in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before serving.

Timing

• Prep Time: ~20 minutes

• Bake Time: ~1 hour

• Chill Time: ~4–8 hours

• Total Time: ~5–9 hours (including chilling)

If the ‘Death by Chocolate Cheesecake’ left your taste buds craving more, why not share the joy? Pin this decadent delight to your Pinterest board and let your friends indulge in this chocolatey heaven too!

Nutella Stuffed Blondies are a soft and chewy dessert, topped with jammy Nutella swirls ribbons. Along with a buttery cookie base, they make the perfect dessert for everyone.

I don’t know about you, but I’m crazy for Nutella. Everytime there’s a discount in my local grocery store, I stock up as many jars as I can carry. So this time I’ve decided to use some of them to perfect my Nutella Blondies recipe.

How to make Nutella Stuffed Blondies

First, you need a buttery cookie base, you’ll need just one bowl for this. If you want to take the flavor of the chocolate to a next level, you can add some milk chocolate or chocolate chips. Don’t throw in a full cup, just about 3/4 of a cup, so you don’t overwhelm the Nutella flavor. After all, these are called Nutella Blondies for a reason.

After the batter is ready, take the spoonful of Nutella and just drop in on the butter. To swirl the chocolaty use the butter knife and spread it nicely through already prepared blondie butter.

Ingredients

• 1 cup butter, melted
• 1 cup packed brown sugar (8 oz)
• 3/4 cup granulated sugar (6 oz)
• 2 large eggs
• 1 large egg yolk
• 1 1/2 teaspoons vanilla extract
• 4 cups all-purpose flour (20 oz)
• 2 teaspoons cornstarch
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup Nutella

Instructions

1. Preheat the oven to 350°F. Line a baking pan with parchment paper.
2. Mix the butter and sugars.
   In a large bowl, stir together the melted butter, brown sugar, and granulated sugar. Let the butter cool for a few minutes first so it does not cook the eggs.
3. Add the eggs and vanilla.
   Add the eggs and egg yolk, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Combine the dry ingredients.
   In a separate medium bowl, whisk together the flour, cornstarch, baking powder, and salt.
5. Make the batter.
   Gradually add the dry ingredients to the wet ingredients, stirring just until no dry streaks remain. Do not overmix.
6. Spread the batter.
   Press or spread the batter evenly into the prepared baking pan.
7. Add the Nutella.
   Spoon the Nutella over the top of the batter. Use a butter knife to gently swirl it through the top.
8. Bake.
   Bake for 25 to 30 minutes, or until the edges are lightly golden and the center is set.
9. Cool before slicing.
   Let the blondies cool in the pan before cutting into bars.

Notes

• Letting the melted butter cool slightly helps keep the batter smooth.
• Do not overbake them if you want a softer center.
• For easier swirling, warm the Nutella for a few seconds so it spreads more easily.
• These bars slice more cleanly once they have cooled.