Traditional Holiday Fruit cake 

Ingredients:

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup milk
1 cup dried fruit mix (cherries, pineapple, apricots, etc.)
1/2 cup nuts (walnuts, pecans), chopped
1/4 cup candied cherries, halved
1/4 cup green candied cherries, halved
1/4 cup red candied cherries, halved

Directions:

Preheat the oven to 325°F (163°C). Grease and flour a loaf pan.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Fold in the dried fruit mix and nuts until evenly distributed.
Pour the batter into the prepared loaf pan, smoothing the top. Arrange the candied cherries on top for decoration.
Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prep Time: 20 minutes | Cooking Time: 80 minutes | Total Time: 1 hour 40 minutes

Kcal: 320 kcal | Servings: 10 servings

Chocolate Banana Bread

Ingredients

– 1 1/2 cups all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup mashed ripe bananas (about 2-3 bananas)
– 1/2 cup sour cream
– 1 cup chocolate chips

Directions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Mix in the mashed bananas and sour cream until well combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in the chocolate chips.
8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
9. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes | Cooking Time: 60 minutes | Total

Custard Sponge Cake

Ingredients

For the Sponge Cake:

• 4 large eggs
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup milk

For the Custard Topping:

• 2 cups milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 3 egg yolks
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter

Instructions:

1. • • Preheat your oven to 350°F (175°C) and line a round cake pan with parchment paper.
     • In a large bowl, beat eggs and sugar until pale and fluffy.
     • Prepare the Sponge Cake: 
   • Sift together flour, baking powder, and salt. Gently fold into the egg mixture.
   • Mix in vanilla extract and milk until just combined.
   • Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
   • Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
2. Make the Custard Topping:
   • In a medium saucepan, whisk together milk, sugar, and cornstarch over medium heat.
   • In a small bowl, whisk the egg yolks, then temper them by slowly pouring in some of the hot milk mixture, whisking constantly.
   • Pour the tempered yolks back into the saucepan and continue to cook, stirring constantly, until the mixture thickens and coats the back of a spoon.
   • Remove from heat and stir in vanilla extract and butter until smooth.
3. Assemble the Cake:
   • Once the cake is cool, place it on a serving plate.
   • Pour the warm custard over the top of the sponge cake, spreading to cover evenly.
   • Allow the custard to set slightly before slicing.

Fried Chocolate Donuts

Ingredients:

• • 200g finely chopped chocolate
  • 1 egg

• • 50ml water
  • 1 tbsp sugar
  • 100g all-purpose flour

• Bread crumbs (Panko preferred)
• Oil for frying

Instructions:

1. Melt the Chocolate:

• • Bring a pot of water to a gentle boil. Place a heatproof bowl over the pot, ensuring the bottom of the bowl doesn’t touch the water.

• • Add 200g of finely chopped chocolate to the bowl.
  • Stir occasionally until the chocolate has melted completely and is smooth. Be cautious not to overheat the chocolate as it can seize up. If the water cools down too much, reheat it as necessary while continuing to melt the chocolate.
  • Once melted, carefully pour the chocolate into donut molds (or any similar molds if you don’t have donut-shaped ones). Ensure that the molds are filled evenly for consistent donut shapes.

• Allow the chocolate to solidify at room temperature, or you can refrigerate it to speed up the process.
• Tip: While tempting, try not to snack on the melted chocolate before it’s time!

2. Prepare the Batter:

• • In a medium mixing bowl, crack one egg and whisk it lightly.

• • Add 50ml of water and 1 tablespoon of sugar to the egg, mixing well until the sugar is fully dissolved.
  • Gradually add 100g of all-purpose flour to the mixture, whisking constantly to avoid lumps.
  • Continue mixing until the batter is smooth and silky, resembling a thick pancake batter. The consistency should be just thick enough to coat the chocolate pieces without dripping too much.

3. Coat the Donuts:

• • Once the chocolate has completely set, gently remove the chocolate donuts from the molds. If they are sticking, tap the molds lightly to loosen them.
  • Dip each chocolate piece into the prepared batter, ensuring it is fully coated on all sides.
  • Immediately roll the batter-coated chocolate in Panko bread crumbs, pressing gently to help the crumbs stick. This gives the donuts a nice crispy exterior.

• For extra crunch and to prevent chocolate from leaking during frying, re-dip the coated donuts in the batter and roll them in breadcrumbs again. This double coating will ensure a sturdier crust.
• Set the prepared donuts aside while you heat the oil for frying.

4. Fry the Donuts:

• • Heat a pot of oil over medium-high heat. The oil should be hot enough that when you drop a small bit of batter in, it sizzles and rises to the surface quickly.

• • Carefully place the coated chocolate donuts into the hot oil, frying in small batches to avoid overcrowding the pot.
  • Fry each donut for about 1 to 1.5 minutes, turning occasionally to ensure even browning. The donuts should develop a golden-brown, crispy crust while keeping the chocolate inside molten.
  • Note: Fry quickly to avoid the chocolate melting too much and leaking out. If the oil temperature is too low, the donuts will take longer to fry, increasing the risk of the chocolate escaping.

5. Serve and Enjoy:

• • Once fried, use a slotted spoon to remove the donuts from the oil. Drain them on paper towels to remove any excess oil.
  • Let the donuts cool slightly before serving — the chocolate inside will still be deliciously warm and gooey.
  • Enjoy your perfectly crispy-on-the-outside, melty-on-the-inside fried chocolate donuts!

• Optional: Dust with powdered sugar for extra sweetness or serve with a side of vanilla ice cream.

Cooking Tips:

• • Chocolate: Use high-quality chocolate for the best flavor and texture. Dark chocolate works best for a rich, intense flavor, but milk chocolate or even white chocolate can be used depending on your preference.
  • Bread Crumbs: Panko breadcrumbs are ideal for this recipe because they create a light and crispy crust. If you don’t have Panko, regular breadcrumbs will work, but the texture may not be as crispy.

• • Oil Temperature: Maintain a consistent oil temperature of around 350°F (175°C) to ensure quick frying and a crispy exterior. If the oil is too hot, the donuts will brown too quickly on the outside while the inside remains undercooked.
  • Double Coating: For an extra crispy and sturdy crust, double-coat the chocolate in both batter and breadcrumbs. This will help prevent any chocolate from leaking out during frying.
  • Filling Alternatives: If you want to switch things up, you can try using caramel or peanut butter instead of chocolate as the filling.

Storage:

• Refrigeration: These donuts are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, pop them in a toaster oven or oven at 350°F (175°C) for 5-7 minutes to restore their crispiness.
• Freezing: You can freeze the chocolate-coated donuts before frying. Just place them on a baking sheet in a single layer and freeze until solid. Once frozen, transfer them to a freezer-safe bag. Fry directly from frozen, adding a minute or two to the frying time.

No-Bake Chocolate Biscuit Cake

Ingredients

For the Cake:

• • 600g biscuits (digestive biscuits or graham crackers preferred)
  • 120g sugar

• • 60g cocoa powder
  • 250ml milk
  • 60g butter

• A pinch of vanilla extract

For the Glaze:

• • 100g dark chocolate
  • 130ml heavy cream (33% fat)

Directions

Prepare the Cake Base:

1. 1. Line the Pan:
      • Line a round cake pan or rectangular baking dish with parchment paper or plastic wrap, ensuring there is overhang on the sides for easy removal.
   2. Crush the Biscuits:
      • • Crush the biscuits into small pieces using a plastic bag and rolling pin or a food processor for coarse crumbs.

       

   3. Make the Chocolate Mixture:
      • In a saucepan, mix sugar, cocoa powder, milk, and butter over medium heat. Stir until smooth and the butter melts. Remove from heat and add a pinch of vanilla extract.

1. 1. Combine and Press:
      • Combine the crushed biscuits with the chocolate mixture, ensuring all the biscuit pieces are well coated.
      • Press the mixture into the prepared pan, smoothing it out evenly.

Prepare the Glaze:

5. 5. Melt the Chocolate:
      • Chop the dark chocolate and place it in a heatproof bowl.
      • Heat the heavy cream until it boils, then pour it over the chocolate. Wait a minute, then stir until smooth.

5. Spread the Glaze:
   • Spread the glaze evenly over the cake.

Chill and Serve:

7. 7. Refrigerate:
      • • Refrigerate the cake for at least 4 hours or until set.

       
   8. Serve:
      • Lift the cake out using the parchment overhang, slice, and serve chilled.

Nutritional Information

• Calories: 350 kcal per serving
• Servings: 8 servings

Why You’ll Love This Recipe

• • No-Bake: Perfect for hot days when you don’t want to turn on the oven.

• Quick and Easy: Simple steps make this dessert easy to prepare.
• Rich and Delicious: Combines the rich flavors of cocoa and dark chocolate with the satisfying crunch of biscuits.

Innovative Coca-Cola Braided Bread: A Unique Twist on Classic Baking

Ingredients

For this innovative Coca-Cola Braided Bread, you’ll need:

• 450g (3 1/2 cups) all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 7g (2 1/4 teaspoons) active dry yeast
• 250ml (1 cup) Coca-Cola, at room temperature
• 3 tablespoons sunflower or vegetable oil
• 1 egg (for brushing)

Step-by-Step Instructions

1. Prepare the Dry Ingredients

I begin by sifting the flour into a large mixing bowl. This aerates the flour, resulting in a lighter texture in the final bread. To this, I add the salt, sugar, and dry yeast, mixing them thoroughly to ensure even distribution.

2. Add the Wet Ingredients

Next, I gradually pour in the room temperature Coca-Cola and vegetable oil. The carbonation in the Coca-Cola will react with the yeast, creating a unique fermentation process. The oil adds richness and helps keep the bread moist.

3. Knead the Dough

I knead the dough until it becomes soft and non-sticky. This process usually takes about 10 minutes by hand or 5-7 minutes in a stand mixer with a dough hook. The kneading develops the gluten in the flour, which gives the bread its structure.

4. First Rise

After kneading, I place the dough in a lightly greased bowl, cover it with cling film and a kitchen towel, and let it rise in a warm place for about an hour. During this time, the yeast will feed on the sugars in the Coca-Cola and flour, producing carbon dioxide that causes the dough to expand.

5. Shape the Bread

Once the dough has doubled in size, I divide it into 6 equal pieces. Each piece is rolled into a thin, oval-shaped cake. This step requires gentle handling to avoid deflating the dough too much.

6. Braid and Second Rise

I roll each oval cake into a rope, then braid these ropes together to form our loaf. This braided loaf is then left to rise for another 30-40 minutes. This second rise allows the dough to regain its volume after shaping and results in a lighter, fluffier bread.

7. Prepare for Baking

As the braided loaf is nearing the end of its second rise, I preheat the oven to 190°C (375°F). I beat an egg and gently brush it over the surface of the bread. This egg wash will give our bread a beautiful golden-brown color and a slight sheen when baked.

8. Bake to Perfection

The bread goes into the preheated oven for 30-35 minutes. I know it’s done when it’s golden brown and sounds hollow when tapped on the bottom. The aroma of freshly baked bread with a hint of Coca-Cola will fill your kitchen, creating an irresistible atmosphere.

9. Cool and Enjoy

After baking, I let the bread cool on a wire rack for at least 30 minutes before slicing. This cooling period allows the crumb to set, making it easier to slice and enhancing the bread’s texture.

Nutrition Information

This Coca-Cola Braided Bread is a unique treat. Here’s an approximate breakdown of its nutritional value per serving (assuming 12 servings):

• Calories: 180
• Total Fat: 4g
• Saturated Fat: 0.5g
• Cholesterol: 15mg
• Sodium: 200mg
• Total Carbohydrates: 30g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 4g

Fritters with Cinnamon-Sugar Coating

Ingredients

For the Dough:

• • Wheat Flour: 210 g (1 3/4 cups)
  • Sugar: 15 g (1 tablespoon)

• • Organic Dry Yeast: 5 g (1/2 packet)
  • Egg: 1 large
  • Oil: 39 ml (3 tablespoons)

• • Warm Milk: 80 ml (1/3 cup)
  • Salt: 1 pinch
  • Bananas: 7 to 10 units, firm and not overly ripe

For Frying:

• Oil: as needed for frying

For the Coating:

• • Sugar: 135 g (3/4 cup)
  • Cinnamon Powder: to taste

Step-by-Step Instructions

Step 1: Prepare the Dough

1. 1. Activate the Yeast:
      • In a small bowl, combine the warm milk and dry yeast. Let it sit for about 5-10 minutes until the yeast becomes frothy. This step ensures that the yeast is activated and ready to leaven the dough.
   2. Mix the Dry Ingredients:
      • • In a large mixing bowl, combine the wheat flour, sugar, and a pinch of salt. Stir well to distribute the ingredients evenly.

       

   3. Add Wet Ingredients:
      • Make a well in the center of the dry ingredients and add the egg, oil, and the yeast mixture. Stir the ingredients together until a soft dough forms.

1. Knead the Dough:
   • Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. If the dough is too sticky, add a bit more flour, but be careful not to make it too dry.
2. Let the Dough Rise:
   • • Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

    

Step 2: Prepare the Bananas

6. 6. Peel and Slice Bananas:
      • Peel the bananas and cut them into halves or thirds, depending on their size. The goal is to have bite-sized banana pieces that are easy to coat in dough and fry.

Step 3: Assemble the Fritters

7. Roll the Dough:
   • After the dough has risen, divide it into small portions, about the size of a golf ball. Roll each portion into a flat disc, just large enough to wrap around a piece of banana.
8. Wrap the Bananas:
   • • Place a banana piece in the center of each dough disc and fold the dough over the banana, pinching the edges to seal it completely. Repeat the process for all the bananas.

    

Step 4: Fry the Fritters

9. 9. Heat the Oil:
      • In a deep frying pan, heat the oil over medium heat. The oil should be hot enough to fry but not too hot, as you want the dough to cook through without burning the outside. You can test the temperature by dropping a small piece of dough into the oil; if it bubbles and floats, the oil is ready.

9. Fry the Fritters:

• Carefully place the dough-wrapped bananas into the hot oil, a few at a time, ensuring not to overcrowd the pan. Fry the fritters for 3-4 minutes on each side, or until they turn golden brown and crispy.

11. 11. Drain the Fritters:

• Once the fritters are golden and crispy, remove them from the oil using a slotted spoon and transfer them to a plate lined with paper towels to absorb any excess oil.

Step 5: Coat with Cinnamon-Sugar

12. Prepare the Coating:

• • In a shallow dish, mix the sugar and cinnamon powder according to your taste. This combination adds a delicious sweet and warm coating to the fritters.

13. Coat the Fritters:

• While the fritters are still warm, roll them in the cinnamon-sugar mixture until they are fully coated. The warmth of the fritters helps the sugar stick better.

Step 6: Serve

14. 14. Garnish and Serve:

• Serve the banana fritters warm. You can add a sprinkle of extra cinnamon-sugar on top for presentation. These fritters pair wonderfully with a cup of coffee, tea, or even a scoop of vanilla ice cream.

Cooking Tips

1. 1. Use Firm Bananas:
      • Choose bananas that are firm and slightly underripe for this recipe. Overripe bananas may become too mushy during frying.

1. Watch the Oil Temperature:
   • Keep an eye on the oil temperature to ensure that the fritters cook evenly. If the oil is too hot, the outside will brown too quickly while the inside remains uncooked. Aim for medium heat.
2. Customize the Filling:
   • • You can add other fruits like apples or pears for variation. Alternatively, try stuffing the fritters with a little chocolate or peanut butter for a different flavor twist.

    
3. Double-Coating:
   • For an extra crispy texture, you can coat the fritters twice in the cinnamon-sugar mixture: once while warm and again after they’ve cooled slightly.

Lemon Blueberry Loaf

Ingredients:

For the Loaf:

• • 1 ½ cups (190g) all-purpose flour

• • 2 teaspoons (8g) baking powder
  • ½ teaspoon (2g) salt
  • 1 cup (240g) sour cream or plain/Greek yogurt

• • 1 cup (200g) sugar
  • 3 large eggs
  • 1 tablespoon (6g) lemon zest (from 1 large lemon)

• • ½ teaspoon (2.5ml) vanilla extract
  • ½ cup (120ml) vegetable or canola oil
  • 1 ½ cups (225g) fresh blueberries (or frozen), dusted in 1 tablespoon flour

For Optional Lemon Syrup:

• Juice of 1 lemon
• 2-3 teaspoons sugar

For Simple Lemon Glaze:

• • ½ cup (60g) icing sugar (confectioners’ sugar)

• • Juice from ½ lemon
  • Dash of pure vanilla extract
  • Optional: Lemon zest to sprinkle on top

Directions:

1. 1. Prepare the pan and oven: Preheat oven to 350°F (176.7°C). Grease and dust an 8.5 x 4.5 x 2.5 inch (21 x 11 x 6 cm) loaf pan with flour.
   2. Combine dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, and salt.
   3. Combine wet ingredients and sugar: In another bowl, whisk together the sour cream, sugar, eggs, lemon zest, vanilla extract, and oil until smooth.

1. 1. Mix batter: Add the wet mixture to the dry ingredients and gently mix just until combined. Be careful not to overmix.
   2. Fold in blueberries: Gently fold in the blueberries, dusted with flour, using a spatula.
   3. Bake: Pour the batter into the prepared loaf pan and bake on the middle rack for 50-70 minutes, or until a toothpick comes out clean.

1. 1. Cool: Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
   2. Optional lemon syrup: Poke holes in the loaf with a toothpick and drizzle the lemon syrup over the top.
   3. Add glaze: Once the loaf is completely cooled, drizzle the lemon glaze over the top and sprinkle with extra lemon zest if desired.

Serving Suggestions:

• • Serve with a dollop of whipped cream and fresh blueberries.
  • Pair with a warm cup of tea or coffee for a delightful afternoon snack.
  • Top with a scoop of vanilla ice cream for a dessert twist.

• Serve alongside a fruit salad for a refreshing, light meal.
• Slice thinly and serve as part of a brunch spread with other pastries.

Cooking Tips:

• • Room temperature ingredients: Ensure eggs and sour cream are at room temperature for a smooth batter.

• • Flour the blueberries: Dusting the blueberries with flour helps prevent them from sinking to the bottom of the loaf.
  • Do not overmix: Overmixing the batter can make the loaf dense instead of light and airy.
  • Use fresh lemon juice: Freshly squeezed lemon juice gives a much brighter flavor than bottled.

• Adjust baking time for pan type: If using a glass pan, it may take longer to bake compared to a metal pan.

Nutritional Benefits:

• • Blueberries are high in antioxidants and vitamin C.
  • Lemon provides a healthy dose of vitamin C and boosts digestion.

• Sour cream or yogurt adds calcium and protein.
• This loaf is relatively low in fat due to the use of vegetable oil.
• Provides a good balance of carbohydrates, protein, and fats for sustained energy.

Homemade Nutty Nougat with Honey and Roasted Nuts

Ingredients:

• • Honey: ½ cup (200g)

• • Sugar: ¾ cup (125g)
  • Egg White: 1 large
  • Salt: A pinch

• • Roasted Hazelnuts: 1 cup (120g)
  • Roasted Blanched Almonds: ½ cup (60g)
  • Vegetable Oil: For greasing

• Parchment Paper: For lining the mold

Directions:

• • Prepare the Mold: Grease a 26 × 15 cm (10.2 × 5.9 inches) mold with vegetable oil and line it with parchment paper.
  • Cook the Honey and Sugar: In a saucepan, combine ½ cup of honey and ¾ cup of sugar. Cook over low heat, stirring occasionally, until the sugar completely dissolves and the mixture becomes smooth.

• • Beat the Egg White: In a separate bowl, beat 1 large egg white with a pinch of salt until stiff peaks form.
  • Combine Egg White with Honey Mixture: Turn off the heat of the honey mixture and gradually add the beaten egg white, stirring quickly to incorporate it without cooking the egg white.
  • Cook the Mixture: Place the saucepan back on very low heat. Stir continuously for 20-25 minutes until the mixture thickens. Test: Drop a small amount of the mixture into cold water. If it forms a gum-like consistency, it’s ready.

• • Add the Nuts: Stir in 1 cup of roasted hazelnuts and ½ cup of roasted blanched almonds until well mixed.
  • Shape the Nougat: Grease your hands with oil and press the nougat mixture into the prepared mold, flattening it gently.
  • Let the Nougat Set: Cover and let it rest at room temperature for 2 hours to set.

• Serve and Enjoy: Once set, remove the nougat from the mold and cut into pieces.

Serving Suggestions:

1. 1. Serve with a cup of coffee or tea for a delightful afternoon treat.
   2. Cut into bite-sized pieces and add to a charcuterie board.

1. 1. Gift-wrap small pieces in parchment paper for a homemade holiday gift.
   2. Use as a topping for vanilla ice cream or yogurt for added texture and sweetness.
   3. Include as part of a dessert platter at parties or gatherings.

Cooking Tips:

1. 1. Use a candy thermometer if you have one to ensure the mixture reaches the right consistency.
   2. Stir constantly while cooking to prevent the honey mixture from burning or sticking to the bottom.
   3. Be quick when adding the egg white to the honey mixture to avoid scrambling the egg.

1. Grease your hands with oil when handling the nougat to prevent it from sticking.
2. For a smoother texture, chop the roasted nuts finely before mixing them into the nougat.