20 Delicious High Calorie Recipes for Energy Boost

Just when you thought your energy was running on empty, we’ve whipped up a list that’s sure to recharge your batteries! Dive into our roundup of 20 Delicious High Calorie Recipes for Energy Boost, where every bite is packed with the fuel you need to power through your day. From hearty breakfasts to indulgent snacks, these recipes are your ticket to staying energized. Ready to get cooking?

Loaded Mac and Cheese with Bacon

Just when you thought mac and cheese couldn’t get any better, we’re throwing in crispy bacon and a handful of other goodies to take it over the top. This loaded mac and cheese is the ultimate comfort food with a twist that’ll have everyone asking for seconds.

Ingredients

• 8 oz elbow macaroni
• 4 slices thick-cut bacon, chopped
• 2 cups sharp cheddar cheese, freshly grated
• 1 cup whole milk, creamy and cold
• 2 tbsp unsalted butter, rich and creamy
• 2 tbsp all-purpose flour, finely sifted
• 1/2 tsp garlic powder, aromatic and finely ground
• 1/4 tsp smoked paprika, for a hint of warmth
• Salt, to perfectly season

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
3. In a large skillet, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels.
4. In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to create a roux.
5. Gradually whisk in the milk, ensuring no lumps remain, and cook until the mixture thickens, about 3-4 minutes.
6. Stir in the garlic powder, smoked paprika, and salt, then add the grated cheddar cheese until melted and smooth.
7. Combine the cooked macaroni and bacon with the cheese sauce, stirring until evenly coated.
8. Transfer the mixture to a baking dish and bake for 20 minutes, or until bubbly and golden on top.

For a crispy top, broil for the last 2 minutes. Finally, this loaded mac and cheese is creamy, cheesy, and packed with smoky bacon flavors. Serve it straight from the oven with a side of steamed veggies for a comforting meal that’s anything but ordinary.

Deep-Fried Mozzarella Sticks

Very few snacks hit the spot quite like deep-fried mozzarella sticks. You know, that perfect crunch giving way to a gooey, cheesy center? Yeah, we’re talking about that magic.

Ingredients

• 1 cup of all-purpose flour, sifted for lightness
• 2 large farm-fresh eggs, beaten until smooth
• 1 cup of Italian-style breadcrumbs, finely ground for extra crunch
• 8 oz of whole milk mozzarella cheese, cut into 1/2-inch sticks
• 1 quart of vegetable oil, for a crisp, golden fry
• 1/2 tsp of garlic powder, for a subtle kick
• 1/2 tsp of onion powder, to deepen the flavor
• 1/2 tsp of salt, to balance the richness

Instructions

1. In a shallow bowl, mix the sifted flour with garlic powder, onion powder, and salt.
2. Dip each mozzarella stick into the beaten eggs, ensuring it’s fully coated.
3. Roll the egg-coated stick in the flour mixture, then dip back into the eggs, and finally coat with breadcrumbs. Tip: For extra crunch, double coat by repeating the egg and breadcrumb steps.
4. Place the coated sticks on a baking sheet and freeze for at least 30 minutes. This prevents the cheese from oozing out too quickly during frying.
5. Heat the vegetable oil in a deep fryer or large pot to 375°F. Tip: Use a candy thermometer to monitor the temperature accurately.
6. Fry the mozzarella sticks in batches for about 30 seconds, or until golden brown. Tip: Don’t overcrowd the pot to ensure even cooking.
7. Remove with a slotted spoon and drain on paper towels.

Serve these golden beauties hot, with marinara sauce or a spicy aioli for dipping. The contrast between the crispy exterior and the molten mozzarella inside is nothing short of heavenly. So, grab a stick (or five) and dive into cheesy bliss.

Triple Chocolate Brownies

Let’s face it, you can never have too much chocolate, especially when it comes to brownies. These triple chocolate brownies are here to prove just that, packing a punch with cocoa, melted chocolate, and chocolate chips for the ultimate treat.

Ingredients

• 1 cup unsalted butter, melted and slightly cooled
• 2 cups granulated sugar, for that perfect sweetness
• 4 large farm-fresh eggs, at room temperature
• 1 tsp pure vanilla extract, for a warm aroma
• 1 cup all-purpose flour, sifted for lightness
• 3/4 cup high-quality cocoa powder, for a deep chocolate flavor
• 1/2 tsp salt, to balance the sweetness
• 1 cup semi-sweet chocolate chips, for gooey pockets
• 4 oz dark chocolate, finely chopped, for melting

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the melted butter and granulated sugar until well combined. Tip: Ensure the butter is not too hot to avoid cooking the eggs.
3. Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
4. Sift in the flour, cocoa powder, and salt, folding gently until just combined to keep the brownies tender. Tip: Overmixing can lead to tough brownies.
5. Fold in the chocolate chips and chopped dark chocolate, distributing evenly throughout the batter.
6. Pour the batter into the prepared pan, smoothing the top with a spatula for an even bake.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Tip: Don’t overbake; the brownies will continue to set as they cool.
8. Allow the brownies to cool completely in the pan before lifting them out using the parchment overhang and slicing into squares.

Absolutely decadent, these brownies boast a crackly top, fudgy center, and melty chocolate bits in every bite. Serve them warm with a scoop of vanilla ice cream for an irresistible dessert.

Creamy Alfredo Pasta with Chicken

Kick back and get ready to whip up a dish that’s as comforting as it is delicious. You’re about to make a creamy Alfredo pasta with chicken that’ll have everyone asking for seconds.

Ingredients

• 8 oz fettuccine pasta
• 2 boneless, skinless chicken breasts, sliced into thin strips
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the pasta cooks, heat a large skillet over medium-high heat. Add the chicken strips and cook until golden brown and no longer pink inside, about 5-7 minutes. Remove from the skillet and set aside.
3. In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
4. Pour in the heavy cream, stirring constantly to combine with the butter and garlic. Bring to a gentle simmer.
5. Gradually whisk in the freshly grated Parmesan cheese until the sauce is smooth and creamy. Season with salt and freshly ground black pepper.
6. Add the cooked fettuccine and chicken strips back to the skillet, tossing to coat evenly in the sauce. Cook for an additional 2 minutes to heat through.
7. Garnish with chopped fresh parsley before serving.

Absolutely divine, this creamy Alfredo pasta with chicken boasts a velvety sauce that clings to every strand of pasta. Serve it with a side of garlic bread to soak up every last drop of that rich, cheesy goodness.

Peanut Butter Banana Smoothie with Heavy Cream

Very few things hit the spot like a creamy, dreamy smoothie, especially when it’s packed with the classic combo of peanut butter and banana. You’re gonna love how easy it is to whip up this indulgent treat that feels like a dessert but is totally acceptable for breakfast.

Ingredients

• 1 ripe banana, peeled and frozen for extra creaminess
• 2 tbsp creamy peanut butter, the kind that’s smooth and rich
• 1/2 cup heavy cream, cold and luxurious
• 1 cup whole milk, for that perfect smoothie consistency
• 1 tbsp honey, pure and sweet
• A pinch of salt, to make all the flavors pop

Instructions

1. Grab your blender and make sure it’s clean and ready to go.
2. Add the frozen banana, peanut butter, heavy cream, whole milk, honey, and a pinch of salt to the blender.
3. Blend on high for about 30 seconds, or until everything is smooth and well combined. If it’s too thick, add a splash more milk to loosen it up.
4. Pour the smoothie into a tall glass and serve immediately for the best texture and flavor.

Blending the banana while it’s frozen gives this smoothie an irresistibly thick and creamy texture, while the peanut butter adds a rich depth that’s perfectly balanced by the sweetness of the honey. Try topping it with a dollop of whipped cream and a drizzle of peanut butter for an extra special treat.

Buttery Garlic Bread with Cheese

Very few things in life are as comforting as the smell of garlic bread baking in the oven. You’re going to love this buttery, cheesy version that’s perfect for any occasion, from weeknight dinners to entertaining guests.

Ingredients

• 1 loaf of crusty Italian bread, sliced in half lengthwise
• 1/2 cup of unsalted butter, softened to room temperature
• 4 cloves of garlic, minced into fine pieces
• 1/4 cup of freshly grated Parmesan cheese
• 1 cup of shredded mozzarella cheese, for that gooey melt
• 1 tbsp of finely chopped fresh parsley, for a pop of color and freshness

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a small bowl, mix the softened butter and minced garlic until well combined. Tip: Letting the butter sit out for a bit makes it easier to mix.
3. Spread the garlic butter evenly over the cut sides of the bread. Be generous for maximum flavor.
4. Sprinkle the grated Parmesan cheese over the buttered bread, followed by the shredded mozzarella. Tip: Freshly grated cheese melts better than pre-shredded.
5. Place the bread on a baking sheet and bake for 10-12 minutes, or until the cheese is bubbly and slightly golden. Tip: Keep an eye on it to prevent burning.
6. Remove from the oven and immediately sprinkle with chopped parsley for a fresh contrast to the rich flavors.

Unbelievably delicious, this garlic bread is crispy on the outside, soft and buttery on the inside, with a cheesy pull that’s irresistible. Serve it alongside your favorite pasta or as a standout appetizer at your next gathering.

Beef and Cheese Stuffed Burgers

Hey, ever crave a burger that’s juicy on the inside with a cheesy surprise? These beef and cheese stuffed burgers are your answer, packing flavor in every bite.

Ingredients

• 1 lb ground beef (80/20 blend for juiciness)
• 1/2 cup sharp cheddar cheese, shredded (for that melty goodness)
• 1 tbsp Worcestershire sauce (adds a rich, umami kick)
• 1 tsp garlic powder (for a hint of warmth)
• 1/2 tsp salt (to enhance all the flavors)
• 1/4 tsp black pepper, freshly ground (for a little spice)
• 1 tbsp olive oil (for greasing the grill or pan)

Instructions

1. In a large bowl, mix the ground beef, Worcestershire sauce, garlic powder, salt, and black pepper until just combined. Tip: Overmixing can make the burgers tough.
2. Divide the mixture into 4 equal portions. Flatten each into a thin patty, about 1/4 inch thick.
3. Place 2 tbsp of shredded cheddar cheese in the center of two patties. Top with the remaining patties, sealing the edges tightly to encase the cheese. Tip: Wet your fingers with water to help seal the edges without sticking.
4. Heat olive oil in a grill or pan over medium-high heat (375°F). Cook the burgers for 4-5 minutes per side, or until the internal temperature reaches 160°F. Tip: Resist pressing down on the burgers to keep all those juicy flavors inside.
5. Let the burgers rest for 2 minutes before serving to allow the juices to redistribute.

Biting into these burgers reveals a gooey cheese center that contrasts beautifully with the savory beef. Serve them on toasted buns with your favorite toppings for a meal that’s sure to impress.

Homemade Ice Cream Sundae with Hot Fudge

Very few things beat the classic combo of creamy ice cream and warm, gooey hot fudge. This homemade ice cream sundae is your ticket to dessert heaven, and it’s easier to make than you might think.

Ingredients

• 2 cups of premium vanilla ice cream, creamy and smooth
• 1/2 cup of heavy cream, rich and velvety
• 1/4 cup of unsweetened cocoa powder, deeply chocolatey
• 1/2 cup of granulated sugar, fine and sweet
• 1/4 cup of unsalted butter, soft and golden
• 1 tsp of pure vanilla extract, aromatic and flavorful
• A pinch of salt, to balance the sweetness

Instructions

1. In a medium saucepan, combine the heavy cream, cocoa powder, sugar, butter, and salt over medium heat. Stir constantly until the mixture is smooth and the butter is fully melted, about 5 minutes.
2. Bring the mixture to a gentle boil, then reduce the heat to low. Simmer for another 5 minutes, stirring occasionally, until the sauce thickens slightly. Tip: Keep an eye on the heat to prevent burning.
3. Remove the saucepan from the heat and stir in the vanilla extract. Let the hot fudge cool for about 2 minutes before using. Tip: The sauce will thicken more as it cools.
4. Scoop the vanilla ice cream into two bowls. Pour the warm hot fudge over the ice cream, allowing it to cascade down the sides. Tip: For an extra touch, sprinkle with chopped nuts or a cherry on top.

Luscious and decadent, this sundae pairs the cold creaminess of ice cream with the warm richness of homemade hot fudge. Try serving it with a side of crunchy waffle cones for dipping.

Chocolate Chip Cookie Dough Milkshake

Mmm, who doesn’t love the taste of chocolate chip cookie dough? Now imagine blending that into a creamy, dreamy milkshake. You’re in for a treat with this indulgent Chocolate Chip Cookie Dough Milkshake that’s perfect for beating the heat or satisfying your sweet tooth.

Ingredients

• 1 cup of creamy vanilla bean ice cream
• 1/2 cup of whole milk, chilled
• 1/4 cup of edible chocolate chip cookie dough, packed with mini chocolate chips
• 2 tbsp of rich chocolate syrup
• 1/2 tsp of pure vanilla extract
• A pinch of flaky sea salt
• Whipped cream and extra mini chocolate chips for garnish

Instructions

1. In a blender, combine the creamy vanilla bean ice cream, chilled whole milk, edible chocolate chip cookie dough, rich chocolate syrup, and pure vanilla extract.
2. Blend on high speed for 30 seconds, or until the mixture is smooth and no chunks of cookie dough remain. Tip: For a thicker shake, add more ice cream; for a thinner consistency, add a splash more milk.
3. Pour the milkshake into a tall glass, leaving a little room at the top for garnishes.
4. Top with a generous swirl of whipped cream and a sprinkle of mini chocolate chips. Tip: For an extra touch, drizzle a little more chocolate syrup over the whipped cream.
5. Finish with a pinch of flaky sea salt to balance the sweetness. Tip: The salt enhances the chocolate flavor, so don’t skip it!

Just one sip of this milkshake and you’ll be transported to cookie dough heaven. The texture is luxuriously smooth with little bursts of chocolate chips, making every sip a delight. Serve it with a straw and a spoon to get every last bit of goodness.

Loaded Nachos with Ground Beef and Cheese

Zesty and utterly satisfying, these loaded nachos with ground beef and cheese are your next go-to for game night or a cozy evening in. You’ll love the crunch, the melt, and the kick of flavors in every bite.

Ingredients

• 1 lb lean ground beef
• 1 tbsp fragrant taco seasoning
• 1/2 cup smooth sour cream
• 1/4 cup fresh, zesty salsa
• 1 cup shredded sharp cheddar cheese
• 1 cup creamy Monterey Jack cheese
• 1/2 cup crisp, chopped romaine lettuce
• 1/4 cup juicy, diced tomatoes
• 1/4 cup sliced, vibrant green onions
• 1/4 cup sliced, briny black olives
• 1 bag (10 oz) sturdy tortilla chips

Instructions

1. Preheat your oven to 350°F to get it ready for melting all that cheesy goodness.
2. In a skillet over medium heat, cook the lean ground beef until it’s no longer pink, about 5-7 minutes. Tip: Break it into small crumbles for even cooking.
3. Sprinkle the fragrant taco seasoning over the beef, stir well, and cook for another minute to blend the flavors.
4. Arrange the sturdy tortilla chips in a single layer on a large baking sheet. Tip: Overlapping is fine, but don’t pile them too high for even cheese distribution.
5. Evenly scatter the cooked ground beef over the chips, then top with the shredded sharp cheddar and creamy Monterey Jack cheeses.
6. Bake in the preheated oven for 5-7 minutes, or until the cheeses are fully melted and bubbly.
7. Remove from the oven and immediately garnish with the smooth sour cream, fresh salsa, crisp romaine lettuce, juicy diced tomatoes, vibrant green onions, and briny black olives. Tip: Add the sour cream in dollops for a pretty presentation.

Ready to dig in? These nachos boast a perfect harmony of textures—crispy chips, tender beef, and gooey cheese—with a fresh, tangy finish from the toppings. Serve them straight from the baking sheet for a fun, communal eating experience.

Decadent Chocolate Lava Cake

Zesty and utterly indulgent, this Decadent Chocolate Lava Cake is your ticket to dessert heaven. Perfect for when you’re craving something sweet, rich, and a little bit fancy without spending hours in the kitchen.

Ingredients

• 1/2 cup of high-quality unsalted butter, plus extra for greasing
• 6 ounces of premium dark chocolate, finely chopped
• 1/4 cup of granulated sugar, for that perfect sweetness
• 2 large farm-fresh eggs
• 2 large egg yolks, for extra richness
• 1 teaspoon of pure vanilla extract
• 1/4 teaspoon of fine sea salt
• 2 tablespoons of all-purpose flour, sifted

Instructions

1. Preheat your oven to 425°F (220°C). Generously grease four 6-ounce ramekins with butter and dust with a bit of flour, tapping out the excess.
2. In a medium bowl, melt the butter and dark chocolate together over a pot of simmering water, stirring until smooth. Tip: Ensure no water gets into the chocolate to prevent seizing.
3. Remove the bowl from heat and whisk in the sugar until fully incorporated.
4. Add the eggs, egg yolks, vanilla extract, and sea salt to the chocolate mixture, whisking vigorously until the mixture is glossy and smooth.
5. Gently fold in the sifted flour until just combined. Tip: Overmixing can lead to a dense cake, so stop as soon as the flour disappears.
6. Divide the batter evenly among the prepared ramekins and place them on a baking sheet.
7. Bake for 12-14 minutes, until the edges are set but the centers are still soft. Tip: The cakes should jiggle slightly when shaken, indicating a molten center.
8. Let the cakes cool for 1 minute, then run a knife around the edges and invert onto plates.

Velvety and warm, each bite of this chocolate lava cake oozes with molten chocolate, contrasting beautifully with the slightly crisp exterior. Serve with a scoop of vanilla ice cream or a dusting of powdered sugar for an extra touch of elegance.

Pulled Pork Grilled Cheese Sandwich

Did you ever think to combine the smoky goodness of pulled pork with the crispy, gooey delight of a grilled cheese sandwich? Well, now’s your chance to dive into this mouthwatering mashup that’s sure to become a new favorite.

Ingredients

• 2 cups of tender, slow-cooked pulled pork
• 4 slices of thick-cut, artisan sourdough bread
• 1 cup of sharp cheddar cheese, freshly grated
• 1/2 cup of creamy, smooth Monterey Jack cheese, freshly grated
• 2 tbsp of unsalted butter, softened to room temperature
• 1/4 cup of tangy barbecue sauce

Instructions

1. Preheat a large skillet or griddle over medium heat (350°F) to ensure even cooking.
2. Butter one side of each sourdough bread slice with the softened unsalted butter for a golden, crispy exterior.
3. Place two slices of bread, buttered side down, on the skillet. Tip: Let the bread toast slowly to avoid burning.
4. Evenly distribute the sharp cheddar and Monterey Jack cheeses on the unbuttered sides of the bread in the skillet.
5. Top the cheese with the tender pulled pork, spreading it out evenly. Drizzle the tangy barbecue sauce over the pork.
6. Place the remaining bread slices on top, buttered side up, pressing down gently to seal the sandwich.
7. Cook for 3-4 minutes on each side, or until the bread is golden brown and the cheese is fully melted. Tip: Cover the skillet with a lid for the last minute to ensure the cheese melts perfectly.
8. Remove from heat and let the sandwich sit for a minute before cutting. Tip: This helps the cheese set slightly, making it easier to handle.

Perfectly crispy on the outside with a melt-in-your-mouth center, this sandwich is a symphony of textures and flavors. Serve it with a side of pickles or a crisp salad to cut through the richness.

Crispy Fried Chicken with Gravy

Oh, you’re in for a treat with this crispy fried chicken and gravy recipe—it’s the ultimate comfort food that’s sure to impress. Perfect for those lazy Sundays or when you’re craving something hearty and delicious.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1 tbsp smoked paprika, for a subtle kick
• 1 tsp garlic powder, finely ground
• 1 tsp onion powder, for depth
• 1 tsp salt, to enhance flavors
• 1/2 tsp freshly ground black pepper, for a bit of heat
• 1 cup buttermilk, rich and tangy
• 1 large egg, farm-fresh and beaten
• 4 chicken thighs, skin-on for extra crispiness
• 4 chicken drumsticks, for variety
• 2 cups vegetable oil, for frying
• 2 tbsp unsalted butter, for a rich gravy base
• 2 tbsp all-purpose flour, for thickening the gravy
• 1 1/2 cups chicken broth, homemade if possible
• 1/2 cup whole milk, for creamy gravy
• Salt and pepper, to season the gravy

Instructions

1. In a large bowl, whisk together the sifted flour, smoked paprika, garlic powder, onion powder, salt, and black pepper.
2. In another bowl, mix the buttermilk and beaten egg until well combined.
3. Dip each piece of chicken into the buttermilk mixture, then dredge in the flour mixture, ensuring it’s fully coated. Tip: Let the coated chicken sit for 5 minutes for a crispier crust.
4. Heat the vegetable oil in a deep skillet over medium-high heat until it reaches 350°F. Use a thermometer for accuracy.
5. Fry the chicken in batches, about 4 pieces at a time, for 12-15 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F. Tip: Don’t overcrowd the pan to maintain the oil temperature.
6. Transfer the fried chicken to a wire rack set over a baking sheet to drain and stay crispy.
7. For the gravy, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute until golden.
8. Gradually whisk in the chicken broth and milk, bringing to a simmer. Cook for 3-5 minutes, stirring constantly, until thickened. Season with salt and pepper. Tip: Strain the gravy for a smoother texture.

Ready to dig in? The chicken is irresistibly crispy on the outside, juicy on the inside, and the gravy adds a creamy, savory finish. Serve it over mashed potatoes or with a side of buttery biscuits for the ultimate comfort meal.

Cheesy Potato Casserole with Sour Cream

Alright, let’s dive into making this comforting cheesy potato casserole that’s perfect for any gathering or a cozy night in. You’re going to love how the creamy sour cream and melted cheese come together with the tender potatoes.

Ingredients

• 2 pounds of russet potatoes, peeled and thinly sliced
• 1 cup of full-fat sour cream, creamy and tangy
• 2 cups of sharp cheddar cheese, freshly grated
• 1/2 cup of whole milk, rich and creamy
• 1/4 cup of unsalted butter, melted and slightly cooled
• 1 teaspoon of garlic powder, aromatic and flavorful
• 1/2 teaspoon of freshly ground black pepper, for a slight kick
• 1 teaspoon of sea salt, finely ground

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with butter.
2. In a large bowl, combine the thinly sliced potatoes, sour cream, milk, melted butter, garlic powder, black pepper, and sea salt. Mix gently until the potatoes are evenly coated.
3. Transfer the potato mixture to the prepared baking dish, spreading it out into an even layer.
4. Sprinkle the freshly grated cheddar cheese evenly over the top of the potato mixture.
5. Cover the dish with aluminum foil and bake for 45 minutes. Tip: This helps the potatoes cook through without drying out.
6. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown. Tip: Keep an eye on it to prevent the cheese from burning.
7. Let the casserole sit for 5 minutes before serving. Tip: This allows the layers to set, making it easier to slice.

Fluffy, creamy, and packed with cheesy goodness, this casserole is a crowd-pleaser. Serve it alongside a crisp green salad or as a hearty side to your favorite grilled meats for a meal that’s sure to satisfy.

Caramel Pecan Sticky Buns

So, you’re craving something sweet, gooey, and utterly irresistible for breakfast or brunch? These caramel pecan sticky buns are your answer, combining fluffy dough, crunchy nuts, and a rich caramel glaze that’ll have everyone asking for seconds.

Ingredients

• 1 cup warm whole milk (about 110°F, perfect for activating yeast)
• 1/2 cup granulated sugar (for that sweet, sweet dough)
• 1/3 cup unsalted butter, melted (rich and creamy)
• 2 large farm-fresh eggs (room temperature for best results)
• 4 1/2 cups all-purpose flour (softly spooned and leveled)
• 1 packet instant yeast (quick and reliable)
• 1 tsp fine sea salt (to balance the sweetness)
• 1 cup packed dark brown sugar (for a deep caramel flavor)
• 1/2 cup heavy cream (luxuriously thick)
• 1/4 cup unsalted butter (for a silky caramel sauce)
• 1 1/2 cups chopped pecans (toasted for extra crunch)

Instructions

1. In a large bowl, whisk together warm milk, granulated sugar, melted butter, and eggs until smooth.
2. Gradually add flour, yeast, and salt, mixing until a soft dough forms. Tip: If the dough sticks to your hands, add a little more flour.
3. Knead the dough on a floured surface for about 5 minutes, until smooth and elastic.
4. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
5. While the dough rises, prepare the caramel by melting brown sugar, heavy cream, and butter in a saucepan over medium heat. Stir constantly for 5 minutes until thickened. Tip: Keep an eye on it to prevent burning.
6. Pour the caramel into a greased 9×13 inch baking pan and sprinkle with toasted pecans.
7. Roll out the risen dough into a 16×12 inch rectangle, spread with softened butter, and sprinkle with a mix of brown sugar and cinnamon.
8. Roll the dough tightly from the long side, pinch the seam to seal, and cut into 12 even slices. Tip: Use a sharp knife or dental floss for clean cuts.
9. Arrange the slices over the caramel and pecans, cover, and let rise for 30 minutes.
10. Preheat the oven to 350°F and bake the buns for 25-30 minutes, until golden brown. Tip: Place a baking sheet underneath to catch any drips.
11. Let the buns cool in the pan for 5 minutes, then invert onto a serving plate.

Now, these buns are best served warm, when the caramel is still oozy and the pecans add a satisfying crunch. Not only do they make a decadent breakfast, but they’re also a show-stopping dessert when paired with a scoop of vanilla ice cream.

Ultimate Meat Lover’s Pizza

Zesty and packed with flavor, this Ultimate Meat Lover’s Pizza is your go-to for a hearty, satisfying meal. You’ll love the combination of savory meats and melted cheese on a crispy crust.

Ingredients

• 1 1/2 cups warm water (110°F)
• 1 packet active dry yeast
• 3 1/2 cups all-purpose flour, plus extra for dusting
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground sea salt
• 1 tsp granulated sugar
• 1 cup robust tomato sauce
• 2 cups shredded mozzarella cheese, full-fat for best melt
• 1/2 cup grated Parmesan cheese, aged for sharpness
• 1/2 cup spicy Italian sausage, crumbled and cooked
• 1/2 cup crispy bacon bits
• 1/2 cup sliced pepperoni
• 1/2 cup ham, diced into small pieces

Instructions

1. In a large bowl, combine warm water and yeast. Let sit for 5 minutes until frothy.
2. Add flour, olive oil, salt, and sugar to the yeast mixture. Stir until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour until doubled in size.
5. Preheat oven to 475°F and place a pizza stone or inverted baking sheet inside to heat.
6. Roll out the dough on a floured surface to a 12-inch circle. Transfer to a piece of parchment paper.
7. Spread tomato sauce evenly over the dough, leaving a 1-inch border for the crust.
8. Sprinkle mozzarella and Parmesan cheeses over the sauce. Top with Italian sausage, bacon, pepperoni, and ham.
9. Slide the pizza (on parchment) onto the preheated stone or sheet. Bake for 12-15 minutes until crust is golden and cheese is bubbly.
10. Let the pizza cool for 5 minutes before slicing. This rest time helps the cheese set for cleaner slices.

Unbelievably delicious, this pizza boasts a crispy crust with a chewy interior, topped with a smoky, meaty blend. Try serving it with a side of garlic butter for dipping the crust.

Rich and Creamy Tiramisu

Zesty and indulgent, this Rich and Creamy Tiramisu is your ticket to dessert heaven. You’ll love how the layers of coffee-soaked ladyfingers and mascarpone cream come together for a treat that’s both elegant and comforting.

Ingredients

• 6 large, farm-fresh egg yolks
• 3/4 cup granulated sugar, fine and powdery
• 2/3 cup whole milk, creamy and rich
• 1 1/4 cups heavy cream, cold and velvety
• 8 oz mascarpone cheese, soft and luxurious
• 1 cup strong espresso, freshly brewed and cooled
• 24 ladyfingers, crisp and delicate
• 2 tbsp cocoa powder, unsweetened and dark

Instructions

1. In a medium bowl, whisk together the egg yolks and sugar until pale and thick, about 5 minutes.
2. Heat the milk in a small saucepan over medium heat until just simmering, then gradually whisk into the egg mixture to temper.
3. Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened enough to coat the back of a spoon, about 10 minutes. Tip: Avoid high heat to prevent curdling.
4. Strain the custard through a fine-mesh sieve into a clean bowl, then chill in the refrigerator for 1 hour.
5. In a large bowl, beat the heavy cream until stiff peaks form, then fold in the mascarpone until smooth.
6. Gently fold the chilled custard into the mascarpone mixture until well combined. Tip: Fold gently to keep the mixture light and airy.
7. Quickly dip each ladyfinger into the espresso, ensuring they’re moist but not soggy, and layer them in a 9×13-inch dish.
8. Spread half of the mascarpone mixture over the ladyfingers, then repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.
9. Dust the top with cocoa powder, then cover and refrigerate for at least 4 hours, preferably overnight. Tip: Chilling overnight enhances the flavors and texture.

Luscious and creamy, this tiramisu is a dream with its soft layers and bold coffee flavor. Serve it chilled with a dusting of cocoa or a drizzle of chocolate sauce for an extra decadent touch.

Summary

Loaded with energy-packed delights, our roundup of 20 high-calorie recipes is your go-to for that much-needed boost. Whether you’re fueling up for a busy day or treating yourself to something indulgent, there’s something here for everyone. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share the love on Pinterest!