Lemon-Garlic Chicken Medallions
Ingredients:
1 pound boneless, skinless chicken breasts, pat dry with paper towel, cut into 1-inch pieces
½ teaspoon dried oregano
½ teaspoon dried basil
2 tablespoons finely chopped fresh parsley
½ teaspoon kosher salt
¼ teaspoon black pepper
4 tablespoons unsalted butter, divided
2 tablespoons minced garlic
½ medium lemon, juiced (about 2 tablespoons)
Directions:
In a small bowl, combine oregano, basil, parsley, salt, and pepper. Sprinkle evenly over all sides of the chicken pieces. Toss to evenly coat.
In a 12-inch skillet over medium heat, melt 2 tablespoons of the butter. Tilt the pan slightly to coat the base of the pan.
Once melted, add chicken to the pan in an even layer to ensure even cooking. Cook 8-10 minutes, flipping halfway through, or until all sides are golden brown and the chicken is mostly cooked through.
Add the remaining butter. Once melted, add garlic and cook for one more minute, or until fragrant, and the chicken is cooked through to an internal temperature of 165°F.
Drizzle lemon juice over chicken and stir to combine. Serve immediately.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: Estimated 300 kcal | Servings: 4 servings

Homemade Cheesy Garlic Breadsticks Recipe – Don’t Lose This Recipe 
Ingredients
1 tube of refrigerated pizza crust
1 Tablespoon butter melted
1 clove garlic crushed
3/4 cup grated mozzarella cheese feel free to add more!
1 Tablespoon Parmesan cheese
1 teaspoon dried oregano leaves optional
Instructions
Preheat the oven to 425F.
Roll out the pizza crust onto a parchment lined baking sheet.
Mix together the melted butter and crushed garlic, then brush it evenly over the entire pizza crust.
Sprinkle the mozzarella and Parmesan cheeses evenly onto the pizza crust. Then sprinkle the dried oregano evenly on top.
Before you bake, cut the cheese covered pizza crust into 16 equal rectangles using a pizza slicer or large knife.
Bake for about 12 minutes until the cheese is melted, bubbly and slightly golden.
Remove from the oven and cut the breadsticks again before serving.

Discover the magic of an upside-down banana cake that’s both incredibly simple to make and deliciously satisfying. This recipe transforms ripe bananas into a sweet, caramelized topping that pairs perfectly with a soft, tender cake. With just a few basic ingredients and minimal prep time, this cake is perfect for any occasion. Whether you’re a baking novice or a seasoned pro, this recipe will quickly become a favorite.

Ingredients:
For the Cake:
1 egg
60 g (6 tbsp) sugar
130 ml milk
2 g (1/2 tsp) salt
1 tsp vanilla extract
150 g (1 1/4 cups) cake flour or all-purpose flour
5 g (2/3 tbsp) baking powder
50 ml vegetable oil
For the Topping:
10 g unsalted butter
15 g (1 1/2 tbsp) raw sugar or regular sugar
2 ripe bananas
Instructions:

1. Prepare the Topping:
In a 20 cm (8-inch) non-stick skillet, melt the unsalted butter over low heat.
Add the raw sugar (or regular sugar) and stir until it begins to dissolve and form a light caramel. This should take about 5 minutes.
Slice the bananas into rounds and arrange them in a single layer over the caramelized sugar. Allow them to cook gently for a few minutes until they start to soften and caramelize slightly.
2. Make the Cake Batter:
In a mixing bowl, whisk together the egg and sugar until light and frothy.
Add the milk, salt, and vanilla extract, mixing until well combined.
Sift together the flour and baking powder, then gently fold them into the wet ingredients until just combined.
Stir in the vegetable oil until the batter is smooth.
3. Assemble and Bake:
Carefully pour the cake batter over the caramelized bananas in the skillet, spreading it evenly.
Cover the skillet with a lid and cook over very low heat for about 25 minutes. This low heat allows the cake to cook through without burning the bottom.
After 25 minutes, check the cake by inserting a toothpick into the center. If it comes out clean, the cake is done. If not, continue cooking for an additional 5 minutes.
4. Cool and Serve:
Once the cake is baked, remove the skillet from the heat and let it cool for a few minutes.
Carefully flip the skillet onto a plate to release the cake, allowing the banana topping to show on top.
Serve warm or at room temperature. This cake is delightful on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.
Cooking Tips:
Use Ripe Bananas: For the best flavor and texture, use very ripe bananas. They’ll caramelize beautifully and add a rich sweetness to the cake.
Low Heat Cooking: Cooking the cake over low heat is crucial to ensure it bakes evenly and doesn’t burn. Patience is key for this recipe.
Non-Stick Skillet: Use a non-stick skillet to make the cake easier to flip and to ensure the bananas don’t stick.
Nutritional Benefits:
This upside-down banana cake is a delightful treat with some nutritional benefits. Bananas are rich in potassium and vitamins, providing a natural sweetness and adding moisture to the cake. The recipe is relatively low in fat compared to other cakes, especially if you use a small amount of butter and oil. Enjoying this cake in moderation makes for a satisfying dessert or snack.

Why You’ll Love This Recipe:
You’ll love this recipe for its simplicity and the delightful caramelized banana topping that adds an extra layer of flavor to the soft, moist cake. It’s perfect for those who love quick and easy desserts that don’t require a lot of ingredients or time. The result is a visually appealing and delicious cake that’s sure to impress family and friends.

Dietary Information:
Vegetarian-Friendly: This recipe is suitable for vegetarians as it contains no animal products other than eggs and dairy.
Customizable: You can adjust the sweetness and add different flavorings such as cinnamon or nutmeg to suit your preferences.
Low-Fat Option: To make a lower-fat version, you can substitute some of the butter and oil with applesauce or yogurt.
Why This Recipe Works:
This recipe works because it combines simple ingredients in a straightforward method to create a delicious dessert. The caramelized bananas provide a rich, sweet topping that pairs perfectly with the tender cake. Cooking over low heat ensures that the cake bakes evenly without burning, and the use of basic pantry ingredients makes it accessible for any home baker.

Conclusion:
In conclusion, this upside-down banana cake is a perfect example of how simple ingredients can come together to create something truly special. With its caramelized banana topping and moist, flavorful cake, it’s a recipe that will satisfy your sweet tooth and impress anyone who tries it. Easy to make and delicious to eat, this cake is a great addition to your baking repertoire.

Enjoy Your Cake!
Enjoy this delightful upside-down banana cake as a sweet treat any time of day. It’s perfect for breakfast, a snack, or a dessert, and it’s sure to bring a smile to your face with every bite.

Soft Chocolate Chip Cookies
However, chocolate chip cookie is a classic. Actually, I think that no one, whether it’s a child or an adult, can resist a cookie. Especially when it’s a chocolate chip cookie! Soft Chocolate Chip Cookies are everyone’s favorite snack, comfort food and traditional dessert, too.

By the way, this time of the year when the holidays are upon us, I’m sure that everybody needs the best and easy cookie recipe. Maybe you’ve tried so many cookie recipes so far and don’t find the perfect one. Then you should try these soft chocolate chip cookies.

Moreover, making the best soft chocolate chip cookies from scratch is really simple and easy, as well.

And thanks to a corn starch added in the cookie dough, homemade cookies turns out perfectly soft. But chewy, at the same time!!! These are the two most important things about any chocolate chip cookie, if you asked me!

However, adding corn starch into the cookie dough, makes the cookies soft and thick, too. Also, using more brown sugar than white sugar, makes them chewy instead of a crisp.

As a result, homemade cookies can taste great, even better that the one from a bakery shop.

Anyway, if not earlier, then you certainly need to make these cookies for Christmas.

Definitely, they will be everyone’s favorite pick from your Christmas cookie tray.

Ingredients :
3 stick real butter
1 c sugar
1 c packed brown sugar
3 eggs
2 tsp vanilla extract
3 c flour
1 1/2 tsp baking soda
3/4 tsp salt
4 c semi-sweet chocolate chips
walnut pieces i use.. up to you..

How to make it :

How to make it :

Heat oven 375..In large bowl mix butter and both sugars till they are creamy..Add eggs and vanilla and beat till light and fluffy.
Mix flour ,salt and baking soda. Then gradually add flour mixture. Then add chips and nuts. I use a small cookie scoop.Cook 8- to ten minutes. untill lightly brown.

ENJOY!!

Strawberry Banana Smoothie Recipe

Prep Time: 5 minutes

Yield: 2 servings

Vegan Option: Yes

✅ Ingredients

• 1 ½ cups fresh or frozen strawberries (hulled)

• 1 ripe banana (preferably frozen for creaminess)

• 1 cup milk

  • Options: Whole milk, almond milk, oat milk, soy milk, etc.

• ½ cup plain Greek yogurt (optional for protein & creaminess)

  • Vegan option: Use coconut or almond yogurt

• 1–2 teaspoons honey or maple syrup (optional) – for added sweetness

• ½ teaspoon vanilla extract (optional) – enhances flavor

• ½ to 1 cup ice – if using fresh fruits and you want it cold & frosty

Instructions

1. Prepare the fruit:

   • If using fresh strawberries, hull and rinse them.

   • Peel the banana and slice into chunks.

   • If using frozen fruit, no prep needed.

2. Add to blender:

   • Add the strawberries, banana, milk, yogurt, sweetener (if using), vanilla, and ice to a high-speed blender.

3. Blend:

   • Start on low speed, then gradually increase to high. Blend for 45–60 seconds until smooth and creamy.

   • Scrape down sides if needed and re-blend for even texture.

4. Taste and adjust:

   • Taste the smoothie. Add more sweetener, milk, or ice to reach your preferred consistency and flavor.

5. Serve:

   • Pour into two glasses. Garnish with a fresh strawberry or banana slice if desired.

   • Serve immediately for best flavor and texture.

Tips & Variations

• Extra creamy? Add ½ avocado or a tablespoon of nut butter (like almond or peanut butter).

• Protein boost? Add a scoop of protein powder.

• Fiber boost? Toss in a tablespoon of chia seeds or ground flaxseed.

• Green version? Add a handful of spinach – it won’t affect the flavor much but adds nutrients.

Homemade Strawberry Ice Cream

This recipe yields a creamy, refreshing, and intensely flavored strawberry ice cream. It’s a classic for a reason!

Yields: Approximately 1 quart (about 4 servings) Prep time: 20 minutes (plus chilling time for the base) Churning time: 20-30 minutes Freezing time: 2-4 hours (after churning)

Ingredients:

• For the Strawberry Purée:
  • 2 cups (about 1 lb or 450g) fresh ripe strawberries, hulled and sliced
  • 1/4 cup (50g) granulated sugar (adjust to sweetness of strawberries)
  • 1 tablespoon fresh lemon juice (optional, but enhances strawberry flavor)
• For the Ice Cream Base:
  • 1 1/2 cups (360ml) heavy cream (cold)
  • 1 cup (240ml) whole milk (cold)
  • 3/4 cup (150g) granulated sugar
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract

Equipment:

• Blender or food processor
• Large bowl
• Whisk
• Ice cream maker (freezer bowl type or compressor type)
• Airtight container for storage

Instructions:

1. Prepare the Strawberry Purée:

1. Macerate Strawberries (Optional but Recommended): In a medium bowl, combine the hulled and sliced strawberries with 1/4 cup granulated sugar and the optional lemon juice. Stir gently to coat the strawberries. Let sit at room temperature for 15-30 minutes. This draws out the strawberry juices and enhances their flavor.
2. Blend: Transfer the macerated strawberries (and any accumulated juices) to a blender or food processor.
3. Purée: Blend until smooth. You can make it completely smooth or leave some small pieces of strawberry for texture, depending on your preference.
4. Strain (Optional for Smoother Texture): For an extra smooth ice cream, you can press the purée through a fine-mesh sieve to remove any tiny seeds. This step is entirely optional.
5. Chill: Cover the strawberry purée and refrigerate until thoroughly chilled, at least 1 hour, or while you prepare the ice cream base.

2. Prepare the Ice Cream Base:

1. Combine Wet Ingredients: In a large bowl, whisk together the cold heavy cream and cold whole milk.
2. Dissolve Sugar and Salt: Add the 3/4 cup granulated sugar and the fine sea salt to the cream mixture. Whisk vigorously for 2-3 minutes, or until the sugar and salt are completely dissolved. You shouldn’t feel any grit when you rub a small amount between your fingers.
3. Add Vanilla: Stir in the pure vanilla extract.

3. Combine and Chill the Ice Cream Mixture:

1. Combine Bases: Pour the chilled strawberry purée into the ice cream base. Whisk until well combined. The mixture will have a beautiful pink color.
2. Chill Thoroughly: Cover the bowl with plastic wrap and refrigerate the ice cream mixture for at least 2-4 hours, or preferably overnight. The colder the mixture is when it goes into the ice cream maker, the better the final texture will be.

4. Churn the Ice Cream:

1. Prepare Ice Cream Maker: Ensure your ice cream maker’s freezer bowl has been frozen for at least 24 hours (or according to manufacturer’s instructions). If you have a compressor ice cream maker, turn it on to pre-chill.
2. Churn: Pour the thoroughly chilled ice cream mixture into your ice cream maker. Churn according to the manufacturer’s instructions, typically for 20-30 minutes. The ice cream will be soft-serve consistency when finished.
3. Add Additional Strawberries (Optional): If you like larger pieces of strawberry in your ice cream, you can gently fold in an additional 1/2 cup of finely diced fresh strawberries during the last 5 minutes of churning.

5. Freeze (Ripen) the Ice Cream:

1. Transfer: Transfer the soft ice cream to an airtight freezer-safe container.
2. Harden: Press a piece of plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Secure the lid.
3. Freeze: Freeze for at least 2-4 hours, or until it reaches your desired scoopable consistency. For best results, freeze overnight.

Tips for Success:

• Use Ripe Strawberries: The flavor of your ice cream largely depends on the quality of your strawberries. Use ripe, fragrant, and sweet strawberries.
• Chill Everything: Make sure your ice cream base and strawberry purée are very cold before churning. This helps the ice cream freeze faster and results in a smoother texture.
• Don’t Overfill: Do not overfill your ice cream maker. The mixture will expand as it churns.
• Adjust Sugar: Taste your strawberries before adding sugar to the purée. If they are very sweet, you might need less sugar.
• Storage: Homemade ice cream is best enjoyed within 1-2 weeks. After that, its texture can start to degrade.
• Serving: For easier scooping, let the ice cream sit at room temperature for 5-10 minutes before serving.

Enjoy your delicious homemade strawberry ice cream!

Strawberry Piña Colada with Malibu Frosting

Ingredients:

For the Cake:

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup shredded coconut
1 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
1/2 cup coconut milk
1/2 cup pineapple juice
1/4 cup Malibu rum (or coconut rum)
2 large eggs
1 tsp vanilla extract
1/2 cup fresh or frozen strawberries, pureed
For the Malibu Frosting:

1 cup unsalted butter, softened
3 cups powdered sugar
2 tbsp Malibu rum
1 tsp vanilla extract
2 tbsp coconut cream (or coconut milk for a lighter version)
1/4 cup shredded coconut for garnish (optional)

Directions:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, whisk together the flour, sugar, shredded coconut, baking powder, and salt.
In another bowl, beat together the softened butter, coconut milk, pineapple juice, Malibu rum, eggs, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing until fully combined.
Gently fold in the pureed strawberries, ensuring the batter is evenly colored and mixed.
Pour the batter evenly between the prepared pans, smoothing the tops.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
While the cakes are cooling, prepare the Malibu frosting. Beat the softened butter in a mixing bowl until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Add the Malibu rum, vanilla extract, and coconut cream, then continue to beat until light and fluffy.
Once the cakes are completely cool, frost the first layer with a generous amount of Malibu frosting. Top with the second cake layer and frost the entire cake.
Garnish the top with shredded coconut and additional strawberries, if desired.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 340 kcal

Carrot, Lemon, and Apple Juice Recipe

✅ Ingredients (Serves 2)

• Carrots – 3 medium-sized (about 300g), peeled and chopped

• Apples – 2 medium (green or red, depending on sweetness preference), cored and chopped

• Lemon – 1 medium, juiced (about 2 tablespoons)

• Ginger (optional) – 1/2 inch piece, peeled

• Water – 1/2 to 1 cup (for blending, adjust to desired consistency)

• Ice cubes (optional) – for serving

Instructions

Option 1: Using a Juicer

1. Wash and prepare the carrots, apples, and ginger.

2. Feed the carrots, apples, and ginger (if using) through your juicer.

3. Add lemon juice to the extracted juice and stir well.

4. Serve immediately over ice or chilled.

Option 2: Using a Blender

1. Peel and chop the carrots and apples into small chunks for easier blending.

2. Add chopped carrots, apples, ginger, and water to a high-speed blender.

3. Blend until completely smooth.

4. Strain the juice using a fine mesh strainer, cheesecloth, or nut milk bag into a bowl or pitcher.

5. Stir in fresh lemon juice.

6. Serve over ice or chilled.

Tips & Variations

• Apple Type: Use red apples for a sweeter juice, green apples for a more tart and detoxifying flavor.

• Add Mint: A few mint leaves can make the juice more refreshing.

• Boost Nutrition: Add a handful of spinach or cucumber for extra nutrients.

• Sweetener: If needed, a teaspoon of honey or maple syrup can be added, but usually the apples provide enough natural sweetness.

• Storage: Fresh juice is best consumed immediately, but it can be refrigerated in an airtight jar for up to 24 hours.

Nutritional Highlights (Approx. per serving)

• Calories: ~120

• Vitamin A: 300% DV (from carrots)

• Vitamin C: 80% DV (from lemon and apple)

• Fiber: 2-3g (if unstrained)

Homemade Mango Ice Cream in a Waffle Cone

Ingredients:

For the Ice Cream:

• 2 cups ripe mango pulp (from about 3-4 mangoes, or canned)

• 1 can (14 oz) sweetened condensed milk

• 2 cups heavy whipping cream (cold)

• 1 tsp vanilla extract (optional)

• 1 tbsp lemon juice (enhances flavor)

• A pinch of salt

Optional Add-ins:

• 1/2 tsp cardamom powder or nutmeg

• Chopped pistachios or almonds

• 1 tsp saffron strands (soaked in 1 tbsp warm milk for 10 mins)

Instructions:

1. Prepare Mango Puree:

   • Peel and chop ripe mangoes.

   • Blend into a smooth puree. Strain if needed for a silky texture.

   • Mix in lemon juice and optional cardamom or saffron.

2. Make the Base:

   • In a mixing bowl, combine sweetened condensed milk and mango puree. Stir until smooth.

3. Whip the Cream:

   • In a chilled bowl, whip the cold heavy cream until stiff peaks form (3-5 mins).

4. Combine:

   • Gently fold the mango-condensed milk mixture into the whipped cream. Don’t overmix.

5. Freeze:

   • Pour into a lidded container.

   • Cover with plastic wrap touching the surface to avoid ice crystals.

   • Freeze for at least 6 hours or overnight.

Serving Suggestion:

• Scoop into waffle cones for a crunchy contrast.

• Garnish with chopped nuts or a mint sprig.

• Serve with a drizzle of mango puree or white chocolate for a gourmet touch.

Decadent Banana Split Milkshake

This recipe aims for a thick, creamy milkshake with all the classic banana split toppings, including whipped cream, caramel drizzle, and a crunchy topping.

Yields: 2 servings Prep time: 10-15 minutes

Ingredients:

For the Milkshake Base:

• 2 large, ripe bananas (preferably frozen in slices for a thicker shake)
• 2 cups (approx. 480ml) vanilla ice cream
• 1/2 cup (approx. 120ml) whole milk (or your preferred milk, adjust for desired consistency)
• 1 tablespoon granulated sugar (optional, depending on ripeness of bananas and sweetness of ice cream)
• 1/2 teaspoon vanilla extract

For the Toppings (as pictured):

• Whipped Cream:
  • 1 cup (approx. 240ml) heavy cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
• Caramel Drizzle:
  • Store-bought caramel sauce, or homemade (recipe below if desired)
• Crunchy Topping:
  • 1/4 cup granola, chopped nuts (peanuts, walnuts, or pecans work well), or crushed butter cookies/graham crackers
• Banana Slices (for garnish):
  • 1/2 a fresh banana, sliced into rounds

Equipment:

• Blender
• 2 tall milkshake or sundae glasses
• Electric mixer or whisk (for whipped cream)
• Measuring cups and spoons

Instructions:

1. Prepare the Whipped Cream (if making fresh): * In a cold bowl, combine the heavy cream, powdered sugar, and vanilla extract. * Using an electric mixer (or whisk by hand), beat on medium-high speed until stiff peaks form. Be careful not to overbeat, or it will turn into butter. * Set aside in the refrigerator.

2. Prepare the Milkshake Base: * If using fresh bananas, peel and slice them. If using frozen, take them out of the freezer. * Add the sliced bananas, vanilla ice cream, milk, granulated sugar (if using), and vanilla extract to your blender. * Blend on medium-high speed until smooth and creamy. If the milkshake is too thick, add a tiny bit more milk (1 tablespoon at a time) until you reach your desired consistency. If it’s too thin, add another scoop of ice cream.

3. Assemble the Milkshakes: * Caramel Drizzle in Glass: Before pouring the milkshake, take your tall glasses and drizzle caramel sauce down the inside walls of each glass. This creates the beautiful streaks seen in the photo. * Pour Milkshake: Carefully pour the prepared banana milkshake into each of the caramel-lined glasses, filling them almost to the top. * Add Whipped Cream: Generously pipe or spoon a large mound of whipped cream on top of each milkshake. * More Caramel Drizzle: Drizzle more caramel sauce over the whipped cream. * Add Crunchy Topping: Sprinkle the granola, nuts, or crushed cookies over the caramel and whipped cream. * Garnish with Banana Slices: Arrange a few fresh banana slices on top of the whipped cream.

4. Serve Immediately: * Serve your decadent banana split milkshakes immediately with a straw and a long spoon!

Optional Additions & Variations:

• Chocolate Sauce: For a classic banana split flavor, you can also drizzle chocolate sauce inside the glass and on top.
• Pineapple Topping: A spoonful of crushed pineapple on top would also be delicious.
• Cherries: A maraschino cherry or two on top would complete the classic look.
• Peanut Butter: For an “Elvis Sundae” twist, add 1-2 tablespoons of peanut butter to the milkshake base before blending.
• Boozy Adult Version: Add a shot of rum or banana liqueur to the blender for an adult treat.

Enjoy your homemade Banana Split Milkshakes!