Yes that's right a crockpot chicken tikka masala that doesn't require any browning meat, sautéing aromatics, or the extra step of pureeing sauce. Everything is simply added right into a slow cooker, tossed together, cooked through, then finished off with a fair amount of cream.

It is the simplest way to cook this savory Indian-British dish and the final result is a full flavored, perfectly impressive curry style dinner. Who doesn't love a dinner recipe that takes minimal effort but yields maximum flavor!

This near effortless dish simmers low and slow allowing all the flavors to meld and soak into the chicken, and its generous allotment of cooking time allows for all those spices to marry together in a overall unified flavor.

The key to a good slow cooker curry style dish like this is just to use plenty of spices, fresh aromatics (garlic, ginger and onion), and never forget the cream (it compliments the tomato beautifully). Serve it with basmati rice cooked in a rice cooker for continued ease, and pair with a side of steamed peas or green beans to include a veggie.

The Best No Bake Cheesecake!

My favorite no bake cheesecake recipe!

Why go the no bake route? Because you don't even have to turn on your oven during these hot summer months, and because this version is easier to make. No water bath required (like a traditional cheecake) and no tending to it, it just sets in the fridge.

I think you'll also love to switch things up for a change from the heavy and dense cheesecake to something with more of a light and airy with just enough body to it.

When you pair this sweet cream cheesecake with a fresh summery strawberry sauce or blueberry sauce you create the ultimate flavor pairing. You will truly be savoring each and every bite!

If you wanted to make it even easier you could use a can of blueberry, raspberry or cherry pie filling - but for the tastiest cheesecake bars possible I highly recommend making it fresh.

This simple, refreshing strawberry tiramisu is a chilled Italian inspired dessert that doesn't require any baking, and can even be made without any cooking if you opt to skip the step of concentrating the fruit juice.

It's made up of a base of store-bought lady fingers (which creates a major shortcut), and they are soaked in pomegranate juice for a bright pop of flavor and rich color. After that you get a layer of fresh juicy strawberries, and atop that is a billowy sweetened cream cheese and whipped cream layer for that indulgent cheesecake taste. These layers are repeated again for a total of six decadent, perfectly paired layers.

It's a simple dessert to prepare yet it creates a captivating, decadent finish to any meal and an indulgent treat worthy of any celebration.

Traditional angel food cake just got a sublime upgrade with chocolate in every bite. Homemade angel food cake has been a go-to dessert at our house but I've created this luxurious chocolate version I think you'll love even more!

I've always found most angel food cakes from the store are dry and stale, homemade angel food cake is anything but and the only way to go in my opinion.

It's easier to make than you'd think and it's the perfect finish to a spectacular dinner. It also makes a delectable celebratory cake for a birthday, or Valentines day of course.

Treat yourself this weekend, or make it for a friend or loved one. It's completely irresistible!

And don't toss those egg yolks, see all my recipes ideas below on various ways to use them.

Homemade Lemon Cookies

This is a splendidly flavorful, inviting cookie that's bright and cheery during the blistery winter season, yet it's also a cookie fit for those warm summer months where you'll find them reminiscent of a refreshing summer lemonade.

They are fun to finish by decorating them how you like, you can drizzle icing in zigzag patterns over the top or take a spoonful and make a simple circle atop them. And no one said sprinkles are wrong either. However you finish them just don't leave the icing off, it's critical to the abundant lemony flavor of the cookie (as this portion of the cookie calls for the most lemon juice).

If you like a more noticeably yellow cookie simply add a little natural yellow food coloring to the dough to mimic the hues of those sunny lemon peels. It won't affect the taste but I think we tend to eat with our eyes first so a little yellow addition is a nice touch if you have it.

Homemade pumpkin waffles are a seasonal staple. They are so good in fact you may find yourself turning to them year round!

They're crisp on the outside while fluffy, moist and tender on the inside. Exactly as a waffle should be.

They are made with smooth pumpkin, warm spices, flavorful buttermilk, a fair amount of eggs for billowy fluff, and oil for richness. They make an excellent lazy weekend morning treat, and they are even worthy of a festive holiday breakfast spread.

So much to savor in these delectable, pumpkin infused waffles!

These pumpkin oatmeal chocolate chip cookies are made rich with butter, chewy with oats, decadent with chocolate chips, soft and flavorful with pumpkin and spices, and of course nicely sweet with two types of sugar.

They are a fun new take on a nostalgic childhood favorite. We know and love the traditional pumpkin chocolate chip cookie, but here we add some oat-y goodness for extra flavor and texture.

It's a tempting fall cookie that's easy to make, a fun treat for parties, and they're always sure to satisfy those seasonal pumpkin dessert cravings.

Make a batch this weekend then save the recipe for the holidays to impress your guests!

Decadent lemon pie made with a crisp graham cracker crust, a sweet and tangy, cream cheese infused, fresh lemon filling, and it's garnished with dollops of fluffy and clouds whipped cream atop.

It is similar to a key lime pie but no eggs required. This pie is truly a lemon lovers delight!

Why You'll Love This Lemon Pie

No bake option: This simple to make pie can also become a no-bake treat if you opt to go the route of a no-bake crust.

Versatility: You can also swap the crust out for various other cookie bases such as using vanilla wafers, biscotti cookies or gingersnaps. You could also make and almond flour type crust.

Then for the filling you may also opt to use lime juice and zest in place of lemon.

Storage life: It keeps well in the fridge for several days and this lemon icebox pie can even be frozen.

What You'll Love About Blackened Shrimp

• This shrimp dish is incredibly easy to make.
• It cooks super fast, in about 2 minutes!
• It's bursting with well seasoned, crave-worthy flavor.
• The shrimp are delicious on their own or you can chop them up and use as a taco filling.
• They pair well with fast and simple side dishes like baked potatoes, rice, grits, pasta, fresh bread, a simple side salad, coleslaw and so much more.

Mini Vanilla Cupcakes

These sweet mini cupcakes are sure to put a smile on anyones face. And not only are the fun to serve and eat but they are also enjoyable to make as well, it's fun to prepare little foods for a change.

You'll find these are a dessert that fitting for so many occasions including birthday celebrations, holiday parties, weekend get togethers, or even just a simple weekend baking project with the kids.

They have a satisfying, light, buttery crumb, a welcomed sweet vanilla flavor, and the silky buttercream polishes them off perfectly.

If you need more you can easily double the recipe. Which I may recommend anyway and then you can freeze half the batch for a later time because anytime is a great time for mini cupcakes!

Mini Cupcake Recipe Ingredients

• All-purpose flour: If you want an even more delicate crumb you can use cake flour.
• Baking powder: This is used to help the cupcake rise. I recommend using aluminum free baking powder for a non-metallic taste.
• Salt: Salt really helps balance out the sweetness of the cupcake and keeps it from tasting flat.
• Unsalted butter: Fat add richness to the cupcake and moisture. It also softens the crumb texture.
• Granulated sugar: Sugar is a key ingredient in sweetening the cupcake.
• Milk: I like to use whole or 2% milk for the recipe.
• Egg: The egg helps to bind ingredients together and assists in rising.
• Vanilla extract: A traditional ingredient in cupcakes and other baked goods that adds notes of sweet and welcomed natural flavor.
• Milk: This is used for the moisture for the cupcake.
• Powdered sugar: A very fine sugar also known as confectioners sugar that builds the foundation of the frosting and sweetens it.
• Heavy cream: This adds a richness to the frosting while thinning and adding whipped volume once it's blended in and aerated.

Mini Cupcake Baking Equipment Used

• Mini cupcake pan
• Mini cupcake liners
• Electric hand mixer
• Piping bags
• Wilton 1M piping tip

How to Make Mini Cupcake Batter

Down below you will find the full recipe with a complete explanation of instructions. Here is a brief overview of the steps.

• Heat oven and prepare a mini muffin pan with paper liners.
• Whisk dry ingredients together.
• Separately whip butter with sugar until pale.
• Mix in egg and vanilla extract to sugar mixture.
• Blend in half of the flour mixture, then milk, then remaining half of the flour mixture.
• Fill prepared cupcake liners 2/3 full with batter.
• Bake until set.

How Long to Bake Mini Cupcakes

• Mini cupcakes generally take about 9 to 13 minutes to bake in a preheated 350 degree oven.
• For this recipe they will likely only need about 9 to 10 minutes.

How to Make the Frosting

• This buttercream frosting is very simple and it can be made in a stand mixer or in a mixing bowl using an electric hand mixer to whip.
• To make it you'll simple blend all of the the frosting ingredients together on low speed until they are combined.
• Then increase to a high speed and whip for about 4 to 5 minutes until it's very light and fluffy to give it that melt in your mouth consistency.

Other Frosting Flavors to Try

If you want to change things up you could also try one of these three flavors atop these cupcakes in place of vanilla frosting:

• Chocolate buttercream frosting
• Cream cheese frosting
• Strawberry buttercream frosting

Helpful Tips

• Why room temp. ingredients: Room temperature ingredients such as eggs, milk and butter are recommended so the cupcake batter ingredients to combine together better.
• Measuring tip: Use a kitchen scale to measure ingredients if possible for the most accuracy.
• Creaming tip: Be sure to cream the butter and sugar together until light and fluffy as this is what will incorporate tiny air bubbles into the cupcakes and help them rise higher.
• Reduce sugar: For a less sweet frosting consider a Swiss meringue, Ermine frosting or even a whipped cream topping.

Storage

• Cupcakes should be stored in an airtight container.
• They'll keep at room temperature for 2 days, in the fridge for 4 days, or frozen for up to 3 months.

More Delicious Cupcake Recipes to Try

• Carrot Cake Cupcakes
• Chocolate Cupcakes
• Coconut Cupcakes
• Lemon Cupcakes
• Strawberry Cupcakes
• Vanilla Cupcakes (similar recipe to these but standard size)