PST-Algerie

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  • Strawberry Vanilla Bean Ice Cream is a Blissful Burst of Summer Joy – A Creamy, Irresistible Escape

    Strawberry Vanilla Bean Ice Cream is a Blissful Burst of Summer Joy – A Creamy, Irresistible Escape

    Strawberry Vanilla Bean Ice Cream is a Blissful Burst of Summer Joy – A Creamy, Irresistible Escape

    1f4cb Ingredients
    ● For the Ice Cream Base:

    2 cups fresh strawberries, diced
    ½ cup granulated sugar (for the strawberries)
    1 vanilla bean
    2 cups heavy cream
    1 cup whole milk
    ½ cup granulated sugar (for the cream mixture)
    4 large egg yolks
    1 tsp vanilla extract
    1f4dd Instructions
    1: Prepare the Strawberries – Toss diced strawberries with ½ cup sugar and let sit for 30 minutes to release their juices; gently mash with a fork.
    2: Infuse the Vanilla Cream – Split the vanilla bean, scrape out the seeds, then heat heavy cream, milk, and vanilla seeds (with the pod) over medium heat until simmering; remove from heat, steep for 15 minutes, and discard the pod.
    3: Make the Custard Base – Whisk egg yolks with the remaining ½ cup sugar until pale and thick; slowly whisk in the warm cream mixture to temper the eggs.
    4: Thicken the Mixture – Return to the saucepan and cook over low heat, stirring constantly until thick enough to coat the back of a spoon (don’t boil), then stir in vanilla extract and let cool.
    5: Combine with Strawberries – Gently fold the mashed strawberries and juices into the cooled custard.
    6: Churn the Ice Cream – Pour the mixture into an ice cream maker and churn until it reaches a soft-serve consistency.
    7: Freeze & Serve – Transfer to a container and freeze for at least 4 hours for the perfect scoopable texture; serve and enjoy!

    1f552 Prep Time: 15 minutes | Total Time: ~4 hours | Servings: 6-8

    1f4a1 Tip: For extra texture, add small chunks of fresh strawberries during the last few minutes of churning!

  • Strawberry Piña Colada Smoothie

    Strawberry Piña Colada Smoothie

    1f4cb Ingredients:
    • 1 cup fresh strawberries, hulled 1f353
    • 1/2 cup pineapple chunks 1f34d
    • 1/2 cup coconut milk 1f965
    • 1/2 cup Greek yogurt 1f944
    • 1 tablespoon honey (or to taste) 1f36f
    • 1/2 teaspoon vanilla extract 1f366
    • 1/2 cup ice cubes 1f9ca

    1f4dd Directions:
    1. Blend the Ingredients:
    o Add the strawberries, pineapple chunks, coconut milk, Greek yogurt, honey, vanilla extract, and ice cubes to a blender.
    2. Blend Until Smooth:
    o Blend everything together until smooth and creamy.
    3. Adjust Sweetness:
    o Taste the smoothie, and if you’d like it sweeter, add a bit more honey and blend again.
    4. Serve:
    o Pour the smoothie into glasses and enjoy immediately for the freshest flavor.
    Enjoy!

  • Perfect Pineapple Turmeric Carrot Lemon Juice

    Perfect Pineapple Turmeric Carrot Lemon Juice

    Ingredients
    2 cups fresh pineapple chunks (about 1/2 a medium pineapple, peeled and cored)
    1 large carrot, peeled and chopped into 1-inch pieces
    1-inch piece fresh turmeric root, peeled (or 1/2 teaspoon ground turmeric)
    1 medium lemon, peeled and segmented (or 3 tablespoons fresh lemon juice)
    1 cup cold water (or coconut water for extra hydration)
    1 tablespoon honey or agave (optional, for added sweetness)
    Pinch of black pepper (to enhance turmeric absorption)
    Optional: a few ice cubes for serving
    Instructions
    Prepare the Ingredients:
    Peel and core the pineapple, cutting it into manageable chunks for blending or juicing. Peel the carrot and chop into pieces. Peel the turmeric root with a spoon or knife (wear gloves to avoid staining), and peel the lemon, removing the bitter white pith—keep the juicy flesh intact.
    Blend the Juice:
    In a high-powered blender, combine the pineapple chunks, carrot pieces, turmeric root (or ground turmeric), lemon segments (or juice), cold water, honey or agave (if using), and a pinch of black pepper.
    Blend on high for 1-2 minutes until completely smooth and vibrant—the mixture should be a bright golden-orange with a silky consistency.
    Strain (Optional):
    For a smoother juice, pour the mixture through a fine mesh sieve or cheesecloth into a pitcher or bowl, pressing with a spoon to extract all the liquid—discard the pulp or save for smoothies or baking. If you prefer a thicker, fiber-rich juice, skip this step.
    Serve:
    Pour the juice into glasses over a few ice cubes, if desired, for a chilled, elegant presentation. Stir gently to ensure the flavors are well blended.
    Serve immediately—enjoy the sweet pineapple, zesty lemon, and earthy turmeric in every refreshing sip! Store any leftovers in an airtight container in the refrigerator for up to 2 days—shake before serving as it may settle.
    Details
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Yield: 2-3 servings (about 3 cups)
    Nutrition (per serving, approx.): 100-120 calories, high in vitamin C and antioxidants
    Tips
    Use a juicer instead of a blender if you prefer a pulp-free result—process the pineapple, carrot, turmeric, and lemon, then stir in water and honey separately.
    Adjust sweetness by tasting after blending—add more honey or a splash of pineapple juice if you like it sweeter, keeping the balance refined.
    Pair with a light breakfast or enjoy solo as a mid-day refresher for an elegant, health-boosting experience.
    This Perfect Pineapple Turmeric Carrot Lemon Juice is a cool, elegant delight, blending tropical sweetness with earthy spice into a refined, invigorating masterpiece! 1f34d✨
  • Cheesy Mashed Potato Puffs: A Fun, Flavorful Twist on Leftovers!

    Cheesy Mashed Potato Puffs: A Fun, Flavorful Twist on Leftovers!

    Got leftover mashed potatoes? Turn them into these irresistible Cheesy Mashed Potato Puffs! Crispy on the outside, fluffy on the inside, and packed with gooey cheese, these puffs are the perfect way to reinvent your leftovers. Whether you’re serving them as a side dish, appetizer, or snack, these puffs are sure to be a hit. Let’s dive into this easy and delicious recipe!

    Why You’ll Love This Recipe

    • Crispy & Cheesy: The perfect combination of textures and flavors.
    • Easy to Make: Uses simple ingredients and leftover mashed potatoes.
    • Versatile: Great as a side, appetizer, or snack.
    • Crowd-Pleaser: Loved by kids and adults alike!

    Ingredients You’ll Need

    Here’s what you’ll need to make these delicious puffs (makes about 12 puffs):

    • 2 cups leftover mashed potatoes: The base of the puffs.
    • 1 cup shredded cheddar cheese: Adds gooey, cheesy goodness.
    • 1 large egg: Binds the mixture together.
    • 1/4 cup grated Parmesan cheese: Adds a salty, nutty flavor.
    • 1/4 cup all-purpose flour: Helps hold the puffs together.
    • 1/4 teaspoon garlic powder: Enhances the flavor.
    • 1/4 teaspoon onion powder: Adds depth.
    • Salt and pepper, to taste: Balances the flavors.
    • Cooking spray or oil: For greasing the muffin tin.

    Step-by-Step Instructions

    1. Preheat your oven to 375°F (190°C).
    2. Lightly grease a muffin tin with cooking spray or oil.

    2. Mix the Ingredients

    1. In a large bowl, combine the mashed potatoes, cheddar cheese, egg, Parmesan cheese, flour, garlic powder, onion powder, salt, and pepper.
    2. Stir until everything is well combined.

    3. Fill the Muffin Tin

    1. Scoop the mixture into the prepared muffin tin, filling each cup about 3/4 full.
    2. Smooth the tops with a spoon or your fingers.

    4. Bake to Perfection

    1. Bake for 25-30 minutes, or until the puffs are golden brown and crispy on the edges.
    2. Let them cool in the tin for 5 minutes, then carefully remove them with a spoon or knife.

    5. Serve and Enjoy

    1. Serve warm with sour cream, chives, or your favorite dipping sauce.
    2. Watch them disappear!

    Tips for Success

    • Use Cold Mashed Potatoes: They hold their shape better when baking.
    • Add Extra Flavor: Mix in cooked bacon, green onions, or herbs for a twist.
    • Make Them Ahead: Prepare the mixture the night before and bake them fresh in the morning.
    • Store Leftovers: Keep in an airtight container in the fridge for up to 3 days and reheat in the oven.

    Serving Suggestions

    These puffs are perfect for:

    • Appetizers: Serve with dipping sauces like ranch or marinara.
    • Side Dishes: Pair with roasted chicken, steak, or veggies.
    • Snacks: Enjoy as a tasty afternoon treat.
    • Brunch: Add them to your breakfast or brunch spread.

    Final Thoughts

    These Cheesy Mashed Potato Puffs are a fun, flavorful way to use up leftover mashed potatoes. They’re crispy, cheesy, and utterly satisfying—perfect for any occasion. Give them a try and let me know how they turn out in the comments below!

     

  • Dark Chocolate Blackberry Cupcakes – A Rich & Fruity Delight

    Dark Chocolate Blackberry Cupcakes – A Rich & Fruity Delight

    There’s something magical about the mix of deep, velvety dark chocolate and the sweet-tart burst of blackberries. These cupcakes are rich, moist, and topped with a dreamy blackberry frosting—perfect for any chocolate lover!
    Ingredients:
    For the cupcakes:
    1 cup all-purpose flour
    ½ cup unsweetened cocoa powder
    1 tsp baking soda
    ½ tsp salt
    ½ cup unsalted butter, melted
    ¾ cup brown sugar
    2 large eggs
    1 tsp vanilla extract
    ½ cup buttermilk
    ½ cup hot coffee (or hot water)
    ½ cup fresh blackberries, mashed
    For the frosting:
    ½ cup unsalted butter, softened
    2 cups powdered sugar
    ¼ cup blackberry puree (strained to remove seeds)
    1 tsp vanilla extract
    1-2 tbsp heavy cream (if needed)
    Directions:
    1️⃣ Preheat oven to 350°F (175°C). Line a cupcake pan with liners.
    2️⃣ In a bowl, whisk flour, cocoa powder, baking soda, and salt.
    3️⃣ In another bowl, mix melted butter and brown sugar until smooth. Add eggs and vanilla, then stir in mashed blackberries.
    4️⃣ Alternately add dry ingredients and buttermilk, mixing gently. Stir in hot coffee until just combined.
    5️⃣ Fill cupcake liners ¾ full and bake for 18-20 minutes or until a toothpick comes out clean. Let cool completely.
    6️⃣ For the frosting, beat butter until creamy. Add powdered sugar, blackberry puree, and vanilla. Beat until fluffy, adding cream if needed.
    7️⃣ Pipe frosting onto cooled cupcakes and enjoy!
    ✨Tip: Garnish with a fresh blackberry or a drizzle of melted chocolate for an elegant touch!
    May be an image of cupcake
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  • Sourdough Herb and Cheese Rolls Recipe

    Sourdough Herb and Cheese Rolls Recipe

    Sourdough Herb and Cheese Rolls Recipe
    Ingredients:
    For the Dough:
    ½ cup (120g) sourdough starter (discard or active)
    ¾ cup (180ml) warm milk
    2 ½ cups (315g) all-purpose flour
    2 tbsp unsalted butter, melted
    1 tbsp sugar
    1 tsp salt
    ½ tsp garlic powder (optional)
    For the Filling:
    1 cup shredded cheese (cheddar, mozzarella, or parmesan)
    2 tbsp butter, softened
    1 tsp dried oregano
    1 tsp dried basil
    ½ tsp black pepper
    For Topping (Optional):
    1 egg yolk + 1 tbsp water (for egg wash)
    Extra shredded cheese and herbs for garnish
    Instructions:
    Make the Dough – In a bowl, mix the sourdough starter, warm milk, melted butter, sugar, salt, and garlic powder. Gradually add the flour and knead until a soft dough forms (about 8 minutes). Cover and let rest for 4-6 hours (or overnight in the fridge).
    Prepare the Filling – Mix the shredded cheese, softened butter, oregano, basil, and black pepper in a small bowl.
    Shape the Rolls – Roll the dough into a rectangle (about ¼ inch thick). Spread the cheese mixture evenly over the surface. Roll it up tightly like a cinnamon roll and slice into 10-12 rolls.
    Final Rise – Arrange the rolls in a greased baking dish. Cover and let rise for 1-2 hours until puffy.
    Bake – Preheat the oven to 375°F (190°C). Brush the rolls with egg wash and sprinkle with extra cheese and herbs. Bake for 20-25 minutes until golden brown.
    Cool & Serve – Let them cool slightly before serving. Enjoy warm with butter!
  • Healthy Pickled Beets Recipe

    Healthy Pickled Beets Recipe

    Healthy Pickled Beets Recipe

    Ingredients

    8 medium fresh beets

    1 cup vinegar

    1/2 cup sugar

    1-1/2 teaspoons whole cloves

    1-1/2 teaspoons whole allspice

    1/2 teaspoon salt

    Preparation

    The Scrub beets and trim tops to 1 inch. Place them in a pot; Add water until covered. Bring to a boil. Reduce heat; Cover and simmer until tender, 25 to 30 minutes. Remove from water; Cold.Peel  and slice the beets; Place in a bowl and reserve.

    In a small saucepan, combine vinegar, sugar, cloves, allspice and salt. Bring to a boil; Let cook for 5 minutes. Pour over the beets. Refrigerate for at least 1 hour.Drain before serving.

    Healthy Pickled Beets Recipe

    Ingredients

    8 medium fresh beets

    1 cup vinegar

    1/2 cup sugar

    1-1/2 teaspoons whole cloves

    1-1/2 teaspoons whole allspice

    1/2 teaspoon salt

    Preparation

    The Scrub beets and trim tops to 1 inch. Place them in a pot; Add water until covered. Bring to a boil. Reduce heat; Cover and simmer until tender, 25 to 30 minutes. Remove from water; Cold.Peel  and slice the beets; Place in a bowl and reserve.

    In a small saucepan, combine vinegar, sugar, cloves, allspice and salt. Bring to a boil; Let cook for 5 minutes. Pour over the beets. Refrigerate for at least 1 hour.Drain before serving.

  • Cheesy Chicken Bacon Taquitos Recipe

    Cheesy Chicken Bacon Taquitos Recipe

    This looks like a delicious Cheesy Chicken Bacon Taquitos recipe! Here’s a detailed version with emoji to make it fun and easy to follow!

    Cheesy Chicken Bacon Taquitos Recipe

    Ingredients:

    • 2 cups cooked and shredded chicken
    • 1 cup shredded cheese (cheddar, mozzarella, or Mexican blend)
    • ½ cup cooked and crumbled bacon
    • 1 tsp garlic powder
    • ½ tsp salt
    • ½ tsp black pepper
    • ️ ½ tsp paprika (optional for extra spice)
    • 6-8 small flour or corn tortillas
    • 2 tbsp butter or oil (for frying or baking)
    • Chopped fresh cilantro (for garnish)

    ‍ Instructions:

    1️⃣ Preheat oven to 375°F (190°C) or heat a pan if frying.

    2️⃣ Prepare the Filling: In a bowl, mix shredded chicken, cheese, bacon, garlic powder, salt, pepper, and paprika.

    3️⃣ Assemble the Taquitos: Place 2-3 tablespoons of filling onto each tortilla, roll tightly, and place seam-side down.

    4️⃣ Cooking Options:

    • Pan-fry: Heat oil in a pan and cook taquitos for 2-3 minutes per side until golden brown.
    • Bake: Place taquitos on a lined baking sheet, brush with melted butter, and bake for 15-20 minutes until crispy.

    5️⃣ Top & Serve: Sprinkle with extra cheese, let melt, and garnish with fresh cilantro. Serve with salsa, guacamole, or sour cream!

    Enjoy these crispy, cheesy, and savory taquitos with your favorite dips! Let me know if you’d like any modifications! ❤️

  • Cozy Baked Cinnamon Apple Crisp (Gluten-Free & Dairy-Free)

    Cozy Baked Cinnamon Apple Crisp (Gluten-Free & Dairy-Free)

    Cozy Baked Cinnamon Apple Crisp (Gluten-Free & Dairy-Free)

    Nothing says comfort quite like the aroma of baked apples and warm cinnamon wafting through your home. This gluten-free and dairy-free apple crisp combines tender, spiced apples with a perfectly crispy oat topping, creating a dessert that’s both nostalgic and allergy-friendly. Perfect for fall gatherings, holiday celebrations, or anytime you crave a wholesome, comforting dessert.

    Ingredients

    Serves 6-8

    For the Apple Filling

    • 4 large apples (about 800g), cored and sliced ¼-inch thick
    • 15ml (1 tablespoon) fresh lemon juice
    • 5g (1 teaspoon) ground cinnamon
    • 30g (2 tablespoons) coconut sugar (optional)
    • 5g (1 teaspoon) vanilla extract

    For the Crisp Topping

    • 50g (½ cup) certified gluten-free rolled oats
    • 30g (¼ cup) almond flour
    • 30ml (2 tablespoons) melted coconut oil
    • 30ml (2 tablespoons) pure maple syrup
    • 2g (½ teaspoon) ground cinnamon
    • Pinch of sea salt

    Instructions

    1. Prepare (10 minutes)
    • Preheat oven to 190°C (375°F)
    • Grease a 9-inch square baking dish or 2-quart casserole
    • Core and slice apples uniformly
    1. Season Apples (5 minutes)
    • In a large bowl, toss sliced apples with lemon juice
    • Add cinnamon, vanilla, and coconut sugar if using
    • Mix until evenly coated
    • Transfer to prepared baking dish
    1. Make Topping (5 minutes)
    • Combine gluten-free oats and almond flour in a bowl
    • Add melted coconut oil and maple syrup
    • Mix until crumbly texture forms
    • Sprinkle with cinnamon and salt, mix well
    1. Assemble and Bake (25-30 minutes)
    • Spread topping evenly over seasoned apples
    • Bake until apples are tender and topping is golden
    • Check doneness by inserting a knife into apples

    Nutritional Information (per serving, based on 8 servings)

    • Calories: 185
    • Fat: 8g
    • Carbohydrates: 28g
    • Fiber: 4g
    • Protein: 2g
    • Sugar: 20g

    Total Time

    • Prep Time: 20 minutes
    • Bake Time: 25-30 minutes
    • Total Time: 45-50 minutes

    Pro Tips and Tricks

    1. Apple Selection
    • Use a mix of sweet and tart apples
    • Honeycrisp, Granny Smith, Pink Lady work well
    • Choose firm apples that hold shape when baked
    1. Texture Tips
    • Slice apples uniformly for even cooking
    • Don’t overmix topping to maintain crumbly texture
    • Cover with foil if topping browns too quickly
    1. Serving Suggestions
    • Serve warm for best texture and flavor
    • Top with dairy-free vanilla ice cream
    • Drizzle with additional maple syrup
    1. Preparation
    • Prepare topping in advance
    • Store in refrigerator until ready to use
    • Bring to room temperature before baking

    Variations and Substitutions

    1. Fruit Options
    • Mix in pears for variety
    • Add berries for extra tartness
    • Include cranberries during holiday season
    1. Topping Alternatives
    • Use coconut flour instead of almond flour
    • Try pecans or walnuts for crunch
    • Substitute honey for maple syrup (not vegan)
    1. Spice Variations
    • Add nutmeg for warmth
    • Include ginger for zing
    • Mix in cardamom for complexity
    1. Sweetener Options
    • Use date syrup instead of maple syrup
    • Try coconut sugar in topping
    • Reduce sweetener for tart preference

    Common FAQs

    Q: Can I prepare this in advance?
    A: Yes, assemble up to 24 hours ahead and refrigerate unbaked. Bring to room temperature before baking.

    Q: Why is my topping not crispy?
    A: Ensure coconut oil is properly incorporated and avoid overcrowding the topping.

    Q: How do I store leftovers?
    A: Cover and refrigerate for up to 5 days. Reheat in oven for best results.

    Q: Can I freeze this dessert?
    A: Yes, freeze unbaked for up to 3 months. Bake directly from frozen, adding 10-15 minutes.

    Storage and Make-Ahead Tips

    Refrigerator Storage

    • Cover tightly and store up to 5 days
    • Best reheated in 350°F oven for 15 minutes
    • Avoid microwave to maintain crispy topping

    Freezer Instructions

    • Wrap unbaked crisp tightly
    • Store up to 3 months
    • Thaw overnight in refrigerator
    • Bake as directed, adding extra time if needed

    Make-Ahead Options

    • Prepare filling and topping separately
    • Store in refrigerator up to 24 hours
    • Assemble just before baking
    • Allow ingredients to reach room temperature

    Reheating Tips

    • Preheat oven to 350°F
    • Cover loosely with foil
    • Heat 15-20 minutes until warm
    • Remove foil for final 5 minutes to re-crisp topping
  • Famous Chocolate Depression Cake

    Famous Chocolate Depression Cake

    The Depression Cake began in the Depression era. The cake itself has no eggs or dairy in it. The plan for those times was to make food stretch as far as they could without using any of the ration coupons.

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    Chocolate Depression Cake 23 min scaled

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    The coupons allowed them to get so much sugar or other items that were needed. The women wanted to be able to feed their families and still give them cakes or desserts, they found ways to do so when money was scarce or non-existent.

    Chocolate Depression Cake 19 min scaled

    This chocolate cake is moist, fluffy and very chocolatey. Very seldom would this cake have frosting on it back in those times. The Dairy, the powdered sugar were not items that were of importance when it came to feeding a hungry family in hard times.

    Chocolate Depression Cake 22 min scaled

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    You can make this cake plain and enjoy it just as much as you would with the frosting.

    Chocolate Depression Cake 21 min scaled

    Frequently Asked Questions:

                How can a Cake have no eggs?

    I seriously cannot explain it in a way that would make sense. However, I will tell you it has to do with the way the vinegar and baking soda react with each other. All I will say definitively is that this cake is the perfect cake! I seldom buy box mixes anymore.

                Could I leave the Cocoa Powder out of the recipe?

    I imagine that would be okay, but you will need to replace at least some of the dry ingredients from the cocoa with flour.

                Do I need to refrigerate this cake?

    There is no dairy in the cake, so it would be perfectly okay sitting covered on your counter. Remember, not all families had refrigerators or ice boxes back in the Depression times.

                Could I add nuts or chips to the cake?

    You could definitely add nuts or cherries, or chocolate chips or whatever pleases you in this recipe. Share what you added so we all can try.

    Chocolate Depression Cake 19 min scaled

    What do you need to make Famous Chocolate Depression Cake

                1 cup water

    1 cup Granulated Sugar

    ⅓ cup Vegetable Oil

    1 tsp Vanilla Extract

    1 tsp White Vinegar

    ½ tsp Salt

    1 tsp Baking Soda

    ¼ cup Cocoa Powder, unsweetened

    1 ½ cups Flour

    Frosting:

    2 tbsp butter, softened

    ¼ cup Cocoa Powder, unsweetened

    1 cup Powdered Sugar

    ½ tsp Vanilla Extract

    1 tbsp Heavy cream(you can use milk if you have no cream)

    Chocolate Depression Cake min scaled

    How to make Famous Chocolate Depression Cake

    Cake:

    Preheat the oven to 350*

    Combine the flour, sugar, cocoa powder, salt and baking soda in a bowl

    a)

    Chocolate Depression Cake 2 min scaled

    b)

    Chocolate Depression Cake 3 min scaled

    In another bowl combine the water, vinegar, vanilla and oil

    Chocolate Depression Cake 4 min scaled

    Slowly add the wet ingredients to the bowl with the dry mix

    Chocolate Depression Cake 5 min scaled

    Mix until all lumps are removed

    Chocolate Depression Cake 6 min scaled

    Grease a 9×9 baking pan

    Spread the batter into the prepared pan evenly

    Chocolate Depression Cake 7 min scaled

    Bake for 30 to 35 minutes, until the center bounces back or a toothpick comes out clean

    Remove from the oven and set aside to cool

    Chocolate Depression Cake 8 min scaled

    Frosting:

    Melt the butter in a saucepan

    Stir in the cocoa powder, the mixture will be thick

    Transfer the mixture to a medium sized bowl

    Using an electric hand mixer, beat in the milk, vanilla and powdered sugar

    a)

    Chocolate Depression Cake 9 min scaled

    b)

    Chocolate Depression Cake 10 min scaled

    c)

    Chocolate Depression Cake 11 min scaled

    Once combined, beat on high until the frosting is light and fluffy, smooth and creamy

    Chocolate Depression Cake 12 min scaled

    Spread over the cooled cake

    a)

    Chocolate Depression Cake 13 min scaled

    b)

    Chocolate Depression Cake 14 min scaled

    c)

    Chocolate Depression Cake 15 min scaled

    d)

    Chocolate Depression Cake 16 min scaled

    e)

    Chocolate Depression Cake 17 min scaled

    Enjoy!

  • Picadillo Con Papas

    Picadillo Con Papas

    Ingredients

    • 1 pound ground beef
    • 1/2 onion, diced
    • 1/2 green bell pepper, diced
    • 2 tablespoons minced garlic
    • 1 medium russet potato, chopped
    • 1 (10.5-ounce can) Diced Tomatoes and chilies (like RO*TEL)
    • 1 (8-ounce can) tomato sauce
    • salt and pepper to taste
    • 2 Tablespoons taco seasoning
    • 1 teaspoon cumin
    • Chopped cilantro or green onions for garnish

    Instructions

    1. Brown the ground beef. In a skillet over medium heat, add oil and add the ground beef. Stir the ground beef to break it up and to cook it until it is no longer pink. Drain excess fat.
    2. Add chopped onions to the ground beef. In the same skillet as the ground beef, add the chopped onions and bell pepper.
    3. Stir the onions, bell peppers, and browned ground beef until the onions are softened. Add the minced garlic and stir for about a minute.
    4. Add diced potatoes to the ground beef and onions. Stir in the diced potatoes. It is very important that the potatoes are cut into very small pieces so they will cook with the ground beef. If you use thicker potato chunks you may have to start cooking the potatoes before you brown the ground beef. Personally, I like to dice the potatoes so the pieces are about the same as the chopped onions.
    5. Add the Flavor. Add the diced tomatoes and chiles (with liquid), tomato sauce, and add the taco seasoning, cumin, salt, and pepper, and stir.
    6. Cover and simmer for about 20 minutes. Garnish with chopped cilantro or chopped green onions before serving.
  • Crustless German Quark Cheesecake

    Crustless German Quark Cheesecake

    Crustless German Quark Cheesecake

    Discover this authentic German-style cheesecake that skips the traditional graham cracker crust in favor of a pure, creamy filling. This simplified version highlights the unique properties of quark, creating a lighter, protein-rich dessert that’s both elegant and surprisingly simple to make. Popular throughout Central Europe, this crustless cheesecake offers a delightful alternative to traditional American versions.

    Ingredients

    For the Filling

    • 28 ounces (800g) quark cheese (20% fat content)
    • 7 ounces (200g) margarine
    • 3.5 ounces (100g) granulated sugar
    • 3 large eggs, room temperature
    • 1 packet (0.3 oz/8g) vanilla sugar (or 2 teaspoons vanilla extract)
    • 1 packet (0.5 oz/15g) baking powder
    • Fresh lemon juice to taste (approximately 1-2 tablespoons)

    For the Pan

    • Butter or cooking spray for greasing

    Detailed Instructions

    1. Preparation Phase (15 minutes)
    • Place oven rack in the middle position
    • Preheat the oven to 356°F (180°C)
    • Grease a 9-inch (23cm) springform pan thoroughly
    • Remove eggs and quark from refrigerator to reach room temperature
    1. Melting the Margarine (5 minutes)
    • Melt margarine in a small saucepan over low heat
    • Remove from heat and let cool slightly
    • Do not allow it to brown or bubble
    1. Making the Batter (10 minutes)
    • In a large mixing bowl, combine quark and melted margarine
    • Add sugar and vanilla sugar, mix until well combined
    • Beat in eggs one at a time until fully incorporated
    • Add lemon juice to taste
    • Fold in baking powder gently but thoroughly
    1. Baking Process (45-50 minutes)
    • Pour batter into prepared springform pan
    • Smooth the top with a spatula
    • Bake for 45-50 minutes until golden brown
    • The center should still have a slight wobble
    • Test with a toothpick – it should come out mostly clean
    1. Cooling Phase (2 hours)
    • Let cool in the pan for 15 minutes
    • Run a knife around the edge
    • Release springform slowly
    • Cool completely on a wire rack

    Nutritional Information

    (Per slice, serves 12)

    • Calories: 285
    • Protein: 12g
    • Carbohydrates: 15g
    • Fat: 20g
    • Saturated Fat: 5g
    • Cholesterol: 62mg
    • Sodium: 250mg
    • Calcium: 120mg

    Total Time:

    • Preparation: 30 minutes
    • Baking: 45-50 minutes
    • Cooling: 2 hours
    • Total: 3 hours 20 minutes

    Pro Baking Tips

    • Room temperature ingredients are crucial for a smooth batter
    • Don’t overmix after adding baking powder
    • Place a water bath on the bottom rack of the oven to prevent cracking
    • Check the cake 5 minutes before the recommended baking time
    • The cake will continue cooking slightly as it cools
    • A slightly wobbly center is perfect – it will set while cooling

    Variations and Substitutions

    • Quark Alternatives:
    • Greek yogurt (strained overnight)
    • Combination of cream cheese and sour cream
    • Fromage blanc
    • Fat Content Options:
    • Butter instead of margarine
    • Low-fat quark (adjust baking time)
    • Flavoring Ideas:
    • Orange zest instead of lemon
    • 1 teaspoon almond extract
    • Vanilla bean paste
    • Light rum or brandy (1 tablespoon)

    Common FAQs

    Q: What if I can’t find quark in my local store?
    A: Make your own by straining plain yogurt overnight, or substitute with a mixture of cream cheese and Greek yogurt (equal parts).

    Q: Why did my cheesecake crack?
    A: Usually due to rapid temperature changes. Use a water bath and cool gradually in the oven with the door slightly open.

    Q: Can I make this cheesecake ahead of time?
    A: Yes, it actually improves after 24 hours in the refrigerator as flavors develop.

    Q: Why is my cheesecake too dense?
    A: Likely due to cold ingredients or overmixing. Ensure all ingredients are at room temperature before starting.

    Storage and Make-Ahead Tips

    • Refrigerator Storage:
    • Keeps fresh for up to 5 days
    • Store in an airtight container
    • Let sit at room temperature for 30 minutes before serving
    • Freezer Storage:
    • Can be frozen for up to 3 months
    • Wrap tightly in plastic wrap and aluminum foil
    • Thaw overnight in refrigerator
    • Make-Ahead Tips:
    • Prepare 1-2 days in advance for best flavor
    • Bring ingredients to room temperature the night before
    • Can be served chilled or at room temperature
    • Serving Suggestions:
    • Fresh berries
    • Whipped cream
    • Berry compote
    • Dusting of powdered sugar
  • Healthy Chocolate Banana Oat Cake (No Added Sugar)

    Healthy Chocolate Banana Oat Cake (No Added Sugar)

    Healthy Chocolate Banana Oat Cake (No Added Sugar)

    Discover the perfect balance of indulgence and nutrition with this naturally sweetened chocolate banana cake. Made with wholesome ingredients like oats, cocoa, and bananas, this dessert proves that healthy can be heavenly. Perfect for health-conscious dessert lovers, diabetics, or anyone looking to reduce their sugar intake without sacrificing taste.

    Ingredients

    For the Cake

    • 120g (1½ cups) rolled oats
    • 250ml (1 cup) hot milk
    • 2 medium ripe bananas (approximately 200g/7oz)
    • 2 large eggs
    • 30g (⅓ cup) unsweetened cocoa powder
    • 5g (1 teaspoon) baking powder
    • Pinch of salt
    • Optional: 50g (⅓ cup) mixed dried fruits (sultanas, chopped apricots, or prunes)
    • Optional: 30g (¼ cup) chopped nuts for topping

    For the Chocolate Glaze

    • 50g (1.8oz) dark chocolate
    • 25ml (1.7 tablespoons) milk

    Instructions

    Preparing the Cake Batter

    1. Preheat your oven to 180°C (350°F). Line a 20cm (8-inch) square baking pan with parchment paper.
    2. Pour hot milk over the oats in a large bowl and let sit for 10 minutes until oats are softened.
    3. Mash the bananas thoroughly until smooth.
    4. Add mashed bananas and eggs to the soaked oats, mix well.
    5. In a separate bowl, combine cocoa powder, baking powder, and salt.
    6. Fold the dry ingredients into the wet mixture until well combined.
    7. If using, stir in dried fruits.
    8. Pour the batter into the prepared pan and smooth the top.
    9. Sprinkle with chopped nuts if desired.

    Baking

    1. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
    2. Let cool in the pan for 10 minutes before transferring to a wire rack.

    Making the Chocolate Glaze

    1. Chop chocolate into small pieces.
    2. Heat milk until just before boiling.
    3. Pour hot milk over chocolate and stir until smooth.
    4. Pour over cooled cake and spread evenly.
    5. Let glaze set before serving.

    Nutritional Information

    Per serving (1/9 of cake):

    • Calories: 185
    • Protein: 6g
    • Carbohydrates: 28g
    • Fiber: 4g
    • Natural Sugars: 12g
    • Fat: 7g

    Prep Time: 15 minutes
    Cook Time: 35-40 minutes
    Total Time: 55 minutes
    Servings: 9 pieces

    Cooking Tips and Tricks

    • Use very ripe bananas for maximum natural sweetness
    • Let oats soak thoroughly for better texture
    • Don’t overbake to keep the cake moist
    • Cool completely before glazing
    • Use room temperature eggs for better mixing

    Variations and Substitutions

    • Replace milk with almond or oat milk for dairy-free version
    • Add cinnamon or vanilla extract for extra flavor
    • Use different nuts like walnuts, pecans, or almonds
    • Try adding orange zest for citrus twist
    • Substitute dark chocolate with sugar-free chocolate

    Common FAQs

    Can I make this gluten-free?

    Yes, use certified gluten-free oats and baking powder.

    How ripe should the bananas be?

    Very ripe bananas with brown spots are best for natural sweetness.

    Can I freeze this cake?

    Yes, freeze unglazed cake for up to 3 months, wrapped well.

    Why did my cake turn out dry?

    Either overbaking or not enough banana. Make sure to use ripe bananas and check doneness early.

    Storage and Make-Ahead Tips

    • Store at room temperature for up to 3 days in an airtight container
    • Refrigerate for up to a week
    • Freeze unglazed cake for up to 3 months
    • Thaw overnight in refrigerator
    • Warm slightly before serving for best texture

    This wholesome dessert is perfect for breakfast, afternoon tea, or a guilt-free dessert. The natural sweetness from bananas combined with rich cocoa creates a satisfying treat that’s both nutritious and delicious.

  • Addictive Spinach Stuffed Pastry

    Addictive Spinach Stuffed Pastry

    Addictive Spinach Stuffed Pastry

    Table of Contents

    Ingredients:

    For the Dough:

    – 2 onions, finely chopped
    – A pinch of green onion leaves, chopped
    – 500 grams of spinach, chopped
    – A pinch of parsley, chopped
    – 1 glass of kefir (200ml)
    – 1 tea glass of water (90ml)
    – 1 teaspoon salt (8 grams)
    – 1 egg white
    – 3.5 cups of wheat flour (420 grams)
    – 1 teaspoon butter (15 grams)
    – 1 tablespoon vegetable oil (12ml)
    – Sesame seeds and black cumin seeds for topping

    For the Filling:

    – 1 teaspoon red pepper flakes (5 grams)
    – 1 teaspoon salt (4 grams)
    – 1 teaspoon each of black pepper, cumin, mint
    – Hot or sweet pepper (optional)
    – 1 tablespoon kefir
    – 1 tablespoon vegetable oil

    Instructions:

    For the Dough:

    1. In a mixing bowl, combine finely chopped onions, green onion leaves, chopped spinach, and chopped parsley.
    2. Add kefir, water, salt, egg white, and mix well.
    3. Gradually add wheat flour while continuing to mix until the dough comes together.
    4. Knead the dough until it’s smooth and elastic. Add a teaspoon of butter and a tablespoon of vegetable oil. Knead again until well incorporated.
    5. Divide the dough into 9 equal portions and shape them into balls.

    For the Filling:

    1. In a separate bowl, mix red pepper flakes, salt, black pepper, cumin, mint, and hot or sweet pepper (if desired).
    2. Add a tablespoon of kefir and a tablespoon of vegetable oil to create a paste-like mixture.

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    For Assembly:

    1. Take one dough ball and roll it out into a thin circle.
    2. Place a spoonful of the prepared filling in the center of the dough.
    3. Fold the dough in half to create a half-moon shape and press the edges to seal.
    4. Repeat with the remaining dough balls and filling.
    5. Place the stuffed pastries on a baking sheet.
    6. Mix an egg yolk with kefir and vegetable oil, then brush it on top of the pastries.
    7. Sprinkle sesame seeds and black cumin seeds on top.

    To Bake:

    1. Preheat the oven to 180°C (350°F).
    2. Bake the pastries in the oven for 25-30 minutes or until they are golden brown.

    Enjoy these addictive spinach stuffed pastries! They’re easy to make and simply irresistible.

  • Air Fryer Pizza Egg Rolls

    Air Fryer Pizza Egg Rolls

    Ingredients:

    12 egg roll wrappers
    1 cup marinara sauce
    1 cup shredded mozzarella cheese
    1/2 cup mini pepperoni slices
    1/4 cup finely chopped green bell pepper
    1/4 cup finely chopped black olives
    1 teaspoon Italian seasoning
    Olive oil spray

    Directions:

    Directions:

    Lay out an egg roll wrapper on a clean surface. Place 1 tablespoon of marinara sauce in the center of the wrapper. Top with 1 tablespoon of shredded mozzarella cheese, a few mini pepperoni slices, a teaspoon of chopped green bell pepper, and a teaspoon of chopped black olives. Sprinkle with a pinch of Italian seasoning.

    Fold the bottom corner of the egg roll wrapper over the filling, then fold in the sides and roll up tightly. Seal the edge with a little water. Repeat with the remaining wrappers and filling.

    Preheat the air fryer to 390°F (200°C) for 5 minutes.

    Lightly spray the egg rolls with olive oil spray and place them in a single layer in the air fryer basket. Cook for 10-12 minutes, turning halfway through, until golden brown and crispy.

    Serve with extra marinara sauce for dipping.

    Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes

    Kcal: 130 kcal | Servings: 12 egg roll