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Simply Hungry Kitchen 🍽️ Easy, cozy & delicious recipes anyone can make at home. From quick meals to viral treats, we keep it simple and tasty. Recipes Hungry

Cook with joy, eat with love, and stay hungry for more every day! 🤍

29/10/2026

Carrots, pineapple, coconut, and walnuts bring plenty of texture to this soft spice cake. A tangy cream cheese frosting finishes the top, making it easy to serve in generous squares.

HAWAIIAN-STYLE CARROT PINEAPPLE CAKE

Yield: 12 servings
Prep: about 25 minutes
Bake/Cook: about 45 minutes
Additional time: Cool completely, about 90 minutes
Pan: 9 × 13-inch baking pan (23 × 33 cm)
Temperature: 350°F / 175°C

INGREDIENTS
• 2 cups all-purpose flour (240 g)
• 1 cup granulated sugar (200 g)
• ½ cup packed brown sugar (100 g)
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp ground cinnamon
• ½ tsp fine salt
• 3 large eggs
• ¾ cup neutral oil (180 ml)
• 1 tsp alcohol-free vanilla flavoring, for cake
• 2 cups finely grated carrots (200 g)
• 1 cup well-drained crushed pineapple (240 g)
• ½ cup chopped walnuts (55 g)
• ½ cup unsweetened shredded coconut (40 g)
• 8 oz cream cheese, softened (226 g)
• ¼ cup unsalted butter, softened (57 g)
• 2 cups powdered sugar (240 g)
• 1 tsp alcohol-free vanilla flavoring, for frosting

DIRECTIONS
Step 1
Heat oven to 350°F / 175°C. Grease the pan. Whisk flour, both sugars, baking powder, baking soda, cinnamon, and salt.

Step 2
Whisk eggs, oil, and the cake vanilla in another bowl. Stir in carrots and well-drained pineapple.

Step 3
Fold the wet ingredients into the dry mixture just until combined. Fold in walnuts and coconut.

Step 4
Spread evenly in the pan. Bake for 40–50 minutes, until the center springs back and a tester has no wet batter.

Step 5
Cool completely, about 90 minutes. Beat cream cheese and butter until smooth, then gradually beat in powdered sugar and the frosting vanilla.

Step 6
Spread frosting over the cold cake and cut into 12 squares. Refrigerate covered and use within 3–4 days.

28/10/2026

Carrot, apple, raisins, and warm spices make these muffins full of flavor and texture. They bake with soft centers and rounded tops, ready for breakfast or an afternoon snack.

MORNING GLORY MUFFINS

Yield: 12 muffins
Prep: about 20 minutes
Bake/Cook: about 23 minutes
Additional time: Cool 10 minutes in pan
Pan: 12-cup standard muffin pan
Temperature: 375°F / 190°C

INGREDIENTS
• 1¾ cups all-purpose flour (210 g)
• ¾ cup packed light brown sugar (150 g)
• 1 tsp baking soda
• ½ tsp baking powder
• 1½ tsp ground cinnamon
• ½ tsp fine salt
• 2 large eggs
• ½ cup neutral oil (120 ml)
• ¼ cup milk (60 ml)
• 1 tsp alcohol-free vanilla flavoring
• 1½ cups finely grated carrots (150 g)
• ½ cup grated peeled apple (60 g)
• ½ cup raisins (75 g)
• ½ cup chopped walnuts (55 g)
• ⅓ cup unsweetened shredded coconut (25 g)

DIRECTIONS
Step 1
Heat oven to 375°F / 190°C. Line a 12-cup muffin pan. Whisk flour, sugar, baking soda, baking powder, cinnamon, and salt.

Step 2
In another bowl, whisk eggs, oil, milk, and alcohol-free vanilla. Stir in carrots and apple.

Step 3
Fold wet ingredients into dry ingredients just until no dry flour remains. Fold in raisins, walnuts, and coconut.

Step 4
Divide evenly among the 12 muffin cups, filling them about three-quarters full.

Step 5
Bake for 20–25 minutes, until the tops spring back and a tester has no wet batter. Check early if your pan is dark.

Step 6
Cool in the pan for 10 minutes, then transfer to a rack. Store airtight for up to 2 days or freeze for longer storage.

28/10/2026

Ripe bananas and oats make a soft muffin batter in the blender. A little yogurt keeps the crumb tender, while a short rest helps the oats absorb the liquid.

BLENDER BANANA OAT MUFFINS

Yield: 12 muffins
Prep: about 15 minutes
Bake/Cook: about 22 minutes
Additional time: Rest batter 10 minutes; cool muffins 10 minutes
Pan: 12-cup standard muffin pan
Temperature: 350°F / 175°C

INGREDIENTS
• 2 cups rolled oats (180 g)
• 2 medium ripe bananas, peeled (about 230 g)
• 2 large eggs
• ½ cup plain Greek yogurt (120 g)
• ¼ cup maple syrup (60 ml)
• ¼ cup milk (60 ml)
• 2 tbsp neutral oil (30 ml)
• 1½ tsp baking powder
• ½ tsp baking soda
• ½ tsp ground cinnamon
• ¼ tsp fine salt
• 1 tsp alcohol-free vanilla flavoring

DIRECTIONS
Step 1
Heat oven to 350°F / 175°C. Grease a 12-cup muffin pan well or use nonstick liners.

Step 2
Blend oats until they resemble a coarse flour. Add bananas, eggs, yogurt, syrup, milk, oil, and alcohol-free vanilla. Blend until smooth.

Step 3
Add baking powder, baking soda, cinnamon, and salt. Blend briefly, just to distribute them.

Step 4
Let the batter stand for 10 minutes to thicken. Divide evenly among the muffin cups, filling about three-quarters full.

Step 5
Bake for 20–25 minutes until the centers spring back and a tester comes out without wet batter.

Step 6
Cool in the pan for 10 minutes, then move to a rack. Refrigerate covered for up to 3 days or freeze.

28/10/2026

These rustic biscuits have golden tops and soft, buttery centers. There is no yeast or rising time. Stir the dough gently and drop it straight onto the baking sheet.

BUTTERMILK DROP BISCUITS

Yield: 10 biscuits
Prep: about 10 minutes
Bake/Cook: about 15 minutes
Additional time: Cool 5 minutes
Pan: Large baking sheet
Temperature: 450°F / 230°C

INGREDIENTS
• 2 cups all-purpose flour (240 g)
• 1 tbsp baking powder
• 1 tbsp granulated sugar
• ½ tsp fine salt
• ½ cup cold unsalted butter, cubed (113 g)
• ¾ cup cold buttermilk (180 ml), plus 1–2 tbsp if needed

DIRECTIONS
Step 1
Heat the oven to 450°F / 230°C. Line a baking sheet with parchment rated for this temperature, or lightly grease the sheet.

Step 2
Whisk flour, baking powder, sugar, and salt in a bowl.

Step 3
Cut in the cold butter until the mixture has pea-sized pieces. Add buttermilk and stir just until a soft, shaggy dough forms. Add a little extra buttermilk only if dry flour remains.

Step 4
Drop the dough into 10 similar mounds, leaving 2 inches between them. Do not flatten or overmix.

Step 5
Bake for 12–16 minutes, until the tops and bottoms are golden. Split one biscuit to check that the center is baked through.

Step 6
Cool for 5 minutes and serve warm. The oven must be fully preheated before baking; preheating time is additional.

28/10/2026

These soft cookies pair a lightly tangy cream cheese dough with chopped pecans. Chilling helps keep them thick, while the edges bake to a gentle golden color.

PECAN CREAM CHEESE COOKIES

Yield: 24 cookies
Prep: about 20 minutes
Bake/Cook: about 14 minutes
Additional time: Chill dough 1 hour; cool 10 minutes
Pan: Two baking sheets
Temperature: 350°F / 175°C

INGREDIENTS
• ½ cup unsalted butter, softened (113 g)
• 4 oz cream cheese, softened (113 g)
• ½ cup granulated sugar (100 g)
• ¼ cup packed brown sugar (50 g)
• 1 large egg
• 1 tsp alcohol-free vanilla flavoring
• 1¾ cups all-purpose flour (210 g)
• ½ tsp baking powder
• ¼ tsp fine salt
• ¾ cup chopped pecans (85 g)

DIRECTIONS
Step 1
Beat butter, cream cheese, and both sugars until smooth. Beat in egg and alcohol-free vanilla.

Step 2
Whisk flour, baking powder, and salt. Stir into the wet mixture, then fold in pecans.

Step 3
Cover and chill the dough for at least 1 hour. Heat oven to 350°F / 175°C and line baking sheets.

Step 4
Scoop into 24 equal mounds. Set 2 inches apart and flatten very slightly.

Step 5
Bake for 12–16 minutes until the edges are lightly golden and the centers are set, though still soft.

Step 6
Cool on the sheets for 10 minutes, then move to a rack. Store covered in the refrigerator for up to 4 days.

28/10/2026

These little cookie cups have chewy brown sugar centers and a toasted pecan crunch. A mini muffin pan gives them crisp edges and a shape that is easy to share.

MINI PECAN PIE COOKIE CUPS

Yield: 24 mini cups
Prep: about 20 minutes
Bake/Cook: about 16 minutes
Additional time: Cool in pan 15 minutes, then cool completely
Pan: 24-cup mini muffin pan
Temperature: 350°F / 175°C

INGREDIENTS
• ½ cup unsalted butter, melted and cooled (113 g)
• 1 cup packed light brown sugar (200 g)
• 1 large egg
• 1 tsp alcohol-free vanilla flavoring
• ¾ cup all-purpose flour (90 g)
• ¼ tsp fine salt
• ¾ cup finely chopped pecans (85 g)

DIRECTIONS
Step 1
Heat oven to 350°F / 175°C. Grease all 24 mini muffin cups thoroughly, including the rims.

Step 2
Whisk cooled melted butter with brown sugar. Whisk in egg and alcohol-free vanilla until smooth.

Step 3
Stir in flour and salt just until combined. Fold in finely chopped pecans.

Step 4
Divide evenly among the mini muffin cups, about 1 level tablespoon each. Do not fill above two-thirds full.

Step 5
Bake for 14–18 minutes, until edges are browned and centers are set rather than liquid. Do not expect a dry, crisp center.

Step 6
Cool in the pan for 15 minutes. Loosen edges gently, remove, and finish cooling on a rack. Store airtight at room temperature for up to 3 days.

27/10/2026

A little raspberry jam sits in the center of these tender almond cookies. Their buttery dough is simple to shape, and a short chill helps keep the edges neat.

RASPBERRY ALMOND THUMBPRINT COOKIES

Yield: 18 cookies
Prep: about 20 minutes
Bake/Cook: about 16 minutes
Additional time: Chill dough 30 minutes; cool completely
Pan: Large baking sheet
Temperature: 350°F / 175°C

INGREDIENTS
• ½ cup unsalted butter, softened (113 g)
• ⅓ cup powdered sugar (40 g)
• 1 cup fine almond flour (96 g)
• ¾ cup all-purpose flour (90 g)
• ¼ tsp fine salt
• ¼ tsp alcohol-free almond flavoring
• ¼ cup raspberry jam (80 g)

DIRECTIONS
Step 1
Beat butter and powdered sugar until smooth. Mix in alcohol-free almond flavoring.

Step 2
Stir in almond flour, all-purpose flour, and salt until a soft dough forms. Cover and chill 30 minutes.

Step 3
Heat oven to 350°F / 175°C and line a baking sheet. Divide dough into 18 balls and space 2 inches apart.

Step 4
Make a shallow indentation with your thumb or a rounded measuring spoon. Patch any large cracks and add about ½ tsp jam to each well.

Step 5
Bake for 14–18 minutes until the edges are lightly golden. The cookies will be delicate while hot.

Step 6
Cool on the sheet for 10 minutes, then move carefully to a rack. Store airtight for up to 4 days.

27/10/2026

Toasted pecans and browned butter give these shortbread cookies a warm, nutty flavor. Chill the dough before slicing so the cookies hold their shape in the oven.

BROWN BUTTER PECAN SHORTBREAD

Yield: 24 cookies
Prep: about 25 minutes
Bake/Cook: about 18 minutes
Additional time: Chill dough 1 hour; cool butter before mixing
Pan: Two baking sheets
Temperature: 325°F / 165°C

INGREDIENTS
• 1 cup unsalted butter (227 g), plus a little water as directed
• ¾ cup powdered sugar (90 g)
• 2 cups all-purpose flour (240 g)
• ¾ cup pecans, toasted and finely chopped (85 g)
• ½ tsp fine salt
• 1 tsp alcohol-free vanilla flavoring

DIRECTIONS
Step 1
Melt butter in a light-colored saucepan over medium heat. Stir until the milk solids turn golden brown and smell nutty. Immediately scrape into a heatproof bowl, including the browned bits.

Step 2
Let the browned butter cool until warm, then weigh it. Stir in enough water to restore 227 g. Refrigerate until opaque and soft enough to cream, not melted.

Step 3
Beat butter and powdered sugar until smooth. Mix in vanilla, then flour and salt. Fold in pecans; stop once the dough holds together.

Step 4
Shape into two broad logs, each about 4 inches long. Wrap and chill for at least 1 hour. Heat oven to 325°F / 165°C and line baking sheets.

Step 5
Slice logs into 24 cookies, about ⅓ inch thick. Place 2 inches apart and bake for 16–20 minutes, until the edges are lightly golden.

Step 6
Cool on the sheets for 10 minutes before moving to a rack. Store airtight at room temperature for up to 5 days.

27/10/2026

A buttery crumb base supports a cool pineapple and cream cheese filling. Draining the fruit well keeps this simple dessert creamy enough to cut into soft squares.

NO-BAKE PINEAPPLE DREAM DESSERT

Yield: 9 servings
Prep: about 25 minutes
Bake/Cook: about 0 minutes
Additional time: Chill at least 4 hours
Pan: 8 × 8-inch dish (20 × 20 cm)
Temperature: No oven needed

INGREDIENTS
• 1½ cups graham cracker crumbs (150 g), divided
• 5 tbsp unsalted butter, melted (71 g)
• 8 oz cream cheese, softened (226 g)
• ¾ cup powdered sugar (90 g)
• 1 tsp alcohol-free vanilla flavoring
• 1 cup cold heavy whipping cream (240 ml)
• 1 can crushed pineapple (20 oz / 567 g), very well drained

DIRECTIONS
Step 1
Reserve 2 tbsp crumbs for the top. Mix the remaining crumbs with melted butter and press firmly into the dish. Refrigerate while making the filling.

Step 2
Drain pineapple in a fine sieve and press gently to remove excess juice. Measure about 1 cup drained fruit (240 g); save any excess for another use.

Step 3
Beat cream cheese, powdered sugar, and alcohol-free vanilla until smooth. Whip cold cream separately to medium-stiff peaks.

Step 4
Fold whipped cream into the cream cheese mixture, then fold in the measured drained pineapple gently.

Step 5
Spread over the chilled crust and sprinkle with reserved crumbs. Cover and refrigerate at least 4 hours, preferably overnight.

Step 6
Cut into nine soft squares and serve cold. Keep refrigerated and use within 3 days. Do not add the pineapple juice to the filling.

16/06/2026

If you have peanut butter, pecans, and graham crackers, Peanut Butter Pecan Icebox Cake sets up creamy and tastes like old-fashioned peanut butter pie meets butter pecan bakery.

Prep time: 20 min | Chill time: 6 hours
Pan size: 9x13 inch / 23x33 cm

Ingredients
2 sleeves graham crackers, about 18 oz / 510 g
1 cup peanut butter / 250 g
8 oz cream cheese, softened / 226 g

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