A clean, organized alphabetical list of every recipe on Recipe Remodeler.
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Maple Crème Brûlée (No White Sugar) – 100% Maple Syrup & Maple Sugar
Silky, maple-forward crème brûlée with no white sugar — made with reduced Crown Maple Madagascar Vanilla Organic Maple Syrup and a crisp, toffee-like maple sugar brûlée top.
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Mexican Red Rice & Black Beans (Easy, Flavor‑Packed, Weeknight‑Friendly)
This easy Mexican red rice with black beans is fluffy, flavorful, and the perfect side dish for carnitas, tacos, enchiladas, or any Mexican‑inspired dinner. Toasted rice, tomato, onion, and warm spices make this a fast, weeknight‑friendly favorite.
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Overnight Brown‑Butter Belgian Waffles (Crispy, Caramelized, Make‑Ahead Magic)
These Overnight Brown‑Butter Belgian Waffles are crisp, caramelized, and impossibly cozy — inspired by Brussels street waffles and childhood weekend breakfasts. A buttermilk blend, pearl sugar, and a long cold ferment make them deeply flavorful and perfect for slow weekend mornings.
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Overnight French Press Cold Brew: The Smoothest Way to Beat a Heat Wave
Wake up to the smoothest, least bitter iced coffee you’ve ever made. This overnight French press cold brew steeps low and slow for 12–18 hours, creating a strong, low‑acid concentrate that holds up beautifully to ice, milk, and cream without watering down. Perfect for heat waves, weekend batch‑brewing, and as the base for tomorrow’s homemade…
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Pancakes
Basic buttermilk pancake recipe. Easy to change up, our favorite variation is to add the zest and juice from 1/2 lemon (for the two serving version) and cut down the buttermilk a bit.
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Peanut Butter Frosting
This peanut butter frosting is the perfect topper for our chocolate cake recipe. What could be better than chocolate and peanut butter? It’s the perfect combination. This recipe makes enough for a two layer nine inch cake or to frost thirty cupcakes. Another great addition to this is some chocolate ganache. I recently made a…
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Pumpkin Mini-muffins
Before I start let me warn you that these pumpkin mini-muffins are super addicting. There is no eating just one. It’s a good thing we usually only make these in Autumn. You have been warned! A friend of mine made these to bring into work. They were so good that I had to get the…
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Quiche a la Brenda
Brenda started making quiche for her high school cooking class final project. Over the years she has been adjusting the recipe and making it better along the way. There are so many ways to make this quiche, I’ve detailed one of our favorites. You really can use this recipe as a base to customize your…
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RR+ Companion: Maple Custard Masterclass (Liquid Sweeteners, Protein Structure & Brûlée Behavior)
A deep, technique‑driven breakdown of how maple syrup changes custard structure — water content, invert sugars, caramelization temperature, protein density, and why the remodel uses 1.5 cups cream, 4 yolks, and 6 Tbsp reduced maple syrup.
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RR+ Companion: The Guacamole Masterclass — Technique, Texture, and Flavor Theory
A deeper look at the technique behind truly great guacamole — from lime zest and heat control to texture, scaling, and color preservation. This RR+ masterclass explains the “why” behind every step so you can make bright, consistent guacamole every time.