How many times has your recipe-executing come to a halt because you’ve suddenly realized that you’d be left with more egg whites than you’d know what to do with? Throwing them away isn’t an option, and you already have more pavlova than you know what to do with, so you’re not sure what else to make. Thankfully, this doesn’t have to happen anymore!

Clara from I Heart Food for Thought found herself in a similar predicament until she got a clever idea. Why not adapt Sherry Yard’s recipe and make Chocolate Kahlua Mocha Buttercream Macaroons?! That’s precisely what she did, and she did a great job putting together these dainty desserts that aren’t easy to make!

You don’t have to be afraid of having leftover egg whites or making macaroons anymore! Clara offers a useful photo tutorial on her blog that will help you create a flawless batch of macaroons that you can share with friends or keep all to yourself. The former might not be so easy, considering the flavor combos ;)…chocolate, mocha, and Kahlua!

Holiday dessert menus are full of cakes, pies, bread puddings, tarts, cookies…. you name it. If you are looking for something new to add to your menu, or a way to change it up a bit try Heidi’s fruit crispler!

What is a fruit crispler, you might ask? Heidi describes her dish to be “a cross between and fruit crisp and a cobbler. The topping is softer, and more biscuit-like than a crisp, but it’s not exactly a cobbler either.” This isn’t just some crazy concoction she randomly threw together; Heidi is a former chef with years of experience, and a seasoned palate trained to discover baking greatness! Heidi made her’s with peaches, but you could use any fruit or berry that is in season. An apple or pear crispler would be perfect this time of year!

To ensure complete baking success, Heidi walks us through each step of her recipe and provides photos on her blog! Ward Street Bistro contains a ton of enticing step-by-step recipes that will turn you into a chef in no time!

Let’s say you’re in the mood for something like a quesadilla but you’ve run out of cheese and you’ve also got a craving for something sweet! So you decide to skip lunch and bake up a treat instead, only to find that the last few cups of flour suddenly disappeared! It’s time to go grocery shopping!, you say to yourself! But you do need something to hold you over so that you don’t fill your grocery cart with everything in the store! I know the feeling… :)

Because going grocery shopping on an empty stomach isn’t an option, and because you’re bound to need a practical and delicious morsel of something sweet and tasty some time or another, we’ve got the perfect snack recipe for you. It’s Tanya’s Tortilla Granola Snack! Kiss your snack bars goodbye and make room for these rollups!

Unique and perfect for those days when the pantry’s looking a bit empty, Tanya’s Tortilla Granola Snacks only call for 4 basic ingredients: a tortilla, honey, peanut butter, and granola! This is nothing like the quesadilla you were going to make; it’ll bring a smile to your face after the first bite. Use that last lonely little tortilla to make this peanut buttery snack and you’ll be glad you ran out of cheese! Be sure to visit Tanya’s blog Chocolatechic for more ingenious recipes like this one!

It’s time to grease your muffin pans and preheat the oven! It’s time to bake a batch of Katie’s Lemon Raspberry Swirl Muffins! The original recipe called for blueberry preserves but Katie couldn’t get ahold of any so she improvised and used raspberry preserves, and that complemented the lemon flavor perfectly! On her blog One Little Corner of the World, Katie mentions that the whole wheat flour she used also gave the muffins a hint of nuttiness.

What really caught my attention about Katie’s recipe was that the batter only contains 2 1/2 tablespoons of butter! Making a moist low-fat muffin isn’t always easy, but Katie effortlessly baked up these wonderfully moist muffins. She says it’s the half cup of raspberry preserves that makes them so.

This is a great tip to remember! Think of all the many moist desserts you can create now that you know her secret! But let Katie’s Lemon Raspberry Swirl Muffins be the first sweet snacks you bake. Enjoy these around breakfast time and have a second one for dessert…and then another as a snack. We won’t tell! :)

The holiday season is the busiest time of year for most. It is full of parties, events, deadlines, and the oh-so dreadful traveling. While your trips may be long there is no need for them to be painful. Jaime has provided us with a tasty snack recipe to keep us fueled while on the road!

These blueberry-banana granola bars are sweet and simple. Almonds, blueberries, and banana chips appease your health conscious nature while white chocolate chips, honey, brown sugar, and peanut butter satisfy your sweet tooth. Jaime says these granola bars are “chewy, crunchy, fruity…..good in every way!”

While you’re loading up the car and getting ready for your holiday tour don’t forget to pack plenty of these delicious granola bars! If the kids start whining and fighting just shove more granola bars at them to keep everyone happy and full! ;)

Jaime has a slew of amazing recipes to impress your friends and family this holiday season on her blog, Sweet Surrender.

This isn’t macaroni and cheese. It isn’t macaroni salad. It’s Apu’s Bean Walnut Macaroni! An original recipe that you’ll appreciate for its health benefits and many flavors and textures. You can have this for lunch or dinner, it’ll hold you over until the next meal because it isn’t just pasta. This dish also contains black beans and yellow wax beans, which both offer protein and fiber that’ll fill you up.

Apu from Annarasa not only created this recipe, she also grew some of the ingredients she used to make it herself, including the yellow wax beans. You can enjoy the macaroni on a cold day if you serve it warm, but if you decide to pack it for lunch and aren’t able to reheat it, Apu says you can also eat it cold.

If you’re unsure about what to serve with the meatloaf or chicken you’re planning on having for dinner tonight, be sure to give Apu’s Bean Walnut Macaroni a try. If you’re looking for a lighter meal that doesn’t require much prep time, this recipe is also for you. As you can see, Apu’s recipe falls under so many meal categories; however you decide to serve it, we know you’ll call it tasty!

Angi’s Vietnamese Summer Rolls recipe is one that you can truly be inspired by. If you’re new to cooking, you don’t have to be afraid of experimenting with recipes like Angi’s. All you have to do is follow your craving. Ask yourself what your favorite ingredients are and go from there. Trust your gut instincts (literally!) and let your taste buds be your guide! :)

You might refer to these as Spring rolls, but they can also be called Summer Rolls. And I don’t see why, if you decided to make them this evening, they couldn’t be renamed Fall Rolls ;)! Angi chose to stuff hers with shrimp, but on her blog Rice and Wheat, she talks about stuffing them with anything from pork to tofu. Angi also adds herbs, giving the rolls fresh flavor, but you can stuff them with your favorite shredded veggies if you prefer.

This is a recipe that’ll come in handy on days when you need something quick and satisfying but still healthy. This is as fresh as ‘fast food’ gets, and it definitely beats waiting in line at the drive-thru!

Who doesn’t love a warm, buttery roll with dinner? What if the roll were dinner! That is exactly what Anjanette created when she was in a pinch for dinner, and didn’t have the time or money to run to the grocery store. She was originally inspired by a recipe from Pillsbury, but altered the ingredients quite a bit to accommodate what she already had. These tasty calzones are stuffed with turkey, mushroom and lots of cheese! What’s not to love! This recipe is quite versatile and will easily work with whatever you prefer or have on hand.

Creating recipes in a pinch and being resourceful with what she already has stocked in her pantry is nothing new to Anjanette. As the resident manager at a transitional housing ministry and food pantry coordinator she provides mostly canned and dry foods to residents. She has recognized the need for simple and inexpensive ideas and recipes for meals and is dedicated to making her blog a resource. Eat From Your Pantry is full of delicious recipes that will empty your pantry and fill up your wallet!

I love the smell of homemade bread baking in the oven. But the heavenly aroma doesn’t always provide enough of an incentive for me to bake up a loaf! Sometimes the toughest part of the baking process really is the waiting period; waiting for the bread to rise, waiting for it to bake thoroughly, waiting for it to cool so you can cut into it…oh, it’s just too much! Especially if you’re a carb lover!

This is precisely why your taste buds and the impatient little baker in you (and me!) will fall in love with Zoe’s Maple Walnut Mini Loaves. Loaves? But doesn’t that mean you’re going to have to do a lot of work, it’s not just one, that word is plural! Well, these loaves are mini! Meaning they’ll bake up in under 20 minutes, which is just enough time for them to fill the air with the warm scent of maple syrup!

In her blog House of Much, Zoe talks about how she adapted this recipe from Barara Albright’s book Mostly Muffins. Zoe changed up the recipe by adding whole wheat to her flour mix, making these little loaves a little extra healthier than your everyday quickbread. This recipe will make enough dough for 4 mini loaves. These would make terrific holiday gifts for friends or family, you’ll be able to bake up 4 delicious gifts in the time it takes you to shop for one!

If you’d like to see the photo of these cute loaves, click on the ‘Description Tab’ in the Digital Recipe Card!

When I spotted the Southwest Eggrolls on Suzanne’s blog Creating Post-it Notes, I knew I’d stumbled upon something good. Not only does Suzanne offer easy to follow instructions with her recipe, but also delicious photos to guide us visual learners every step of the way.

These eggrolls are dressed to impress…dressed up in a tortilla! Suzanne says you can use either the fajita or snack sized tortillas. The tortillas then get stuffed with chicken and veggies like corn and spinach. And if you’re worried about not having any of these in your fridge, you can check the freezer for frozen veggies, what this recipe calls for.

Speaking of the freezer, Suzanne says you can even freeze the eggrolls and defrost them later to serve as an appetizer or entree! In fact, Suzanne says she intentionally doubles the recipe just so that she can enjoy them later. These Southwest Eggrolls will yield leftovers you will actually look forward to eating :)!