Category: cake

Mozzarella Onion Rings

Ingredients:

• • 100g Mozzarella cheese
  • 1 onion

• • 50g flour
  • 100g bread crumbs
  • 2 eggs

• Cooking oil

Directions:

Prepare the Cheese and Onion:

1. 1. Slice the Cheese: Slice 100g of mozzarella cheese into strips that are about 0.5 cm wide and long enough to fit inside the onion rings. Set aside.
   2. Slice the Onion: Peel and slice 1 onion into rings about 1.5-2 cm thick. Separate the onion rings and choose pairs with a 0.3-0.5 cm difference in diameter. This will allow you to sandwich the mozzarella strips between the rings.

Assemble the Onion Rings:

1. Stuff the Onion Rings: Place a mozzarella strip inside the gaps between each pair of onion rings. Ensure the cheese fits snugly and is completely enclosed by the onion rings to prevent it from leaking out during frying.

Prepare the Coatings:

1. 1. Set Up Coating Stations: Prepare three bowls:
      • • Bowl 1: 50g of flour.
        • Bowl 2: Crack 2 eggs into the bowl and whisk them well.

       

      • Bowl 3: 100g of bread crumbs.
   2. Coat the Onion Rings:
      • • First, coat each stuffed onion ring in flour, ensuring all sides are covered.

       

      • Next, dip the floured onion ring into the whisked eggs, allowing any excess to drip off.
      • Finally, coat the ring in bread crumbs, pressing gently to adhere. For extra crispiness and to prevent cheese leakage, repeat the egg and bread crumb coating step.

Fry the Onion Rings:

1. Heat the Oil: Heat cooking oil in a deep pan or fryer over medium heat. The oil should be deep enough to submerge the onion rings.
2. Fry Until Golden Brown: Carefully place the coated onion rings into the hot oil. Fry for 2-3 minutes on each side, or until they are golden brown and crispy. Avoid overcrowding the pan to ensure even frying.

Drain and Serve:

1. 1. Drain Excess Oil: Remove the fried onion rings from the oil and place them on a paper towel to drain any excess oil.

1. Serve Hot: Serve the mozzarella onion rings hot, and enjoy the gooey, cheesy goodness!

Tips and Sharing:

• • Cheese Alternatives: Try using other types of cheese like cheddar or pepper jack for a different flavor profile.
  • Dipping Sauces: Serve the onion rings with a variety of dipping sauces such as marinara, ranch, or spicy aioli for an extra layer of flavor.

• Make Ahead: You can assemble the onion rings ahead of time and freeze them before frying. Simply fry them straight from the freezer, adding a few extra minutes to the cooking time.
• Storage: Leftover onion rings can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven or air fryer to maintain their crispiness.
• Customization: Add your favorite spices to the bread crumbs for an extra kick. Paprika, garlic powder, or Italian seasoning work well.

Easy German Apple Pie (5-Minute No-Mix Recipe)

Ingredients:

• • Apples: 3 large, peeled and cut into pieces

• • Raisins: ½ cup (75g)
  • Cinnamon powder: 2 teaspoons
  • Wheat flour: 1 cup (130g)

• • Sugar: ½ cup (100g)
  • Baking powder: 1 teaspoon
  • Eggs: 3 large

• Extra sugar: 1 tablespoon (for beating with eggs)
• Butter: 100g, melted

Directions:

1. 1. Preheat the Oven:
      Preheat your oven to 180°C (350°F) with both upper and lower heat.

1. 1. Prepare the Apples:
      Peel and cut three large apples into bite-sized pieces. Place them evenly in the bottom of your baking dish.
   2. Add the Raisins and Cinnamon:
      Sprinkle the raisins and cinnamon powder over the apples, distributing them evenly.
   3. Layer the Dry Ingredients:
      In a bowl, combine the wheat flour, half a cup of sugar, and baking powder. Spread this dry mixture evenly over the apple layer.

1. 1. Beat the Eggs:
      In a separate bowl, beat the eggs with a tablespoon of sugar using a fork until well combined. Pour the beaten egg mixture over the dry ingredients in the baking dish.
   2. Add the Melted Butter:
      Pour the melted butter evenly over the top of the mixture. This will help create a crispy, golden crust.
   3. Bake:
      Place the pie in the preheated oven and bake for 45 minutes, or until the top is golden and set.

1. Serve:
   Let the pie cool slightly before serving. Enjoy warm or at room temperature!

Serving Suggestions:

• • Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
  • Dust with powdered sugar for a pretty presentation.

• Pair with a warm cup of coffee or tea.

Cooking Tips:

• • Use different apples: Granny Smith, Honeycrisp, or any tart-sweet apples work well in this recipe.
  • Add nuts: Sprinkle chopped walnuts or pecans on top for added crunch and flavor.

• Flavor variations: Add a pinch of nutmeg or ground cloves to the cinnamon for extra spice.

Nutritional Benefits:

• • Rich in fiber: Apples provide dietary fiber, aiding digestion and overall gut health.
  • Source of antioxidants: Cinnamon and raisins are packed with antioxidants that support overall health.

• Simple ingredients: This recipe uses basic pantry staples, making it easy and accessible.

Dietary Information:

• • Vegetarian: Suitable for a vegetarian diet.
  • Nut-free: This recipe is naturally nut-free, but always check labels to ensure all ingredients are safe if you have allergies.

Nutritional Facts (per serving, approx. 8 servings):

• • Calories: 230
  • Protein: 4g
  • Fat: 12g

• • Carbohydrates: 28g
  • Fiber: 2g
  • Sugar: 18g

Storage:

• Refrigerator: Store leftover apple pie in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
• Freezer: This pie can be frozen for up to 2 months. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container.

Why You’ll Love This Recipe:

• • Quick and easy: No mixing required, just layer the ingredients and bake!

• Delicious flavor: Sweet apples and warm cinnamon create a comforting dessert.
• Perfect for any occasion: Great for a quick dessert, potlucks, or family dinners.
• Customizable: Easily adapt with your favorite nuts, spices, or dried fruits.

Festive Cranberry and Raisin Twist Bread

Ingredients:

• • 300 grams all-purpose flour (2½ cups)
  • 150 ml warm milk (⅔ cup)

• • 2 teaspoons active dry yeast
  • 50 grams sugar (¼ cup)
  • 1 egg

• • 50 grams unsalted butter, softened (¼ cup)
  • ½ teaspoon salt
  • 100 grams dried cranberries (⅔ cup)

• 100 grams golden raisins (⅔ cup)
• 1 egg (for egg wash)

Directions:

1. 1. Prepare the Yeast Mixture:
      • • In a small bowl, mix 150 ml of warm milk with 2 teaspoons of active dry yeast and 1 tablespoon of sugar. Stir gently and let it sit for 5-10 minutes until frothy.

       

   2. Make the Dough:
      • • In a large mixing bowl, combine 300 grams of all-purpose flour, the remaining sugar, and salt.
        • Add the yeast mixture, 1 egg, and softened butter. Mix everything together until a soft dough forms.

       

   3. Knead the Dough:
      • Transfer the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.

1. 1. First Rise:
      • Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
   2. Prepare the Filling:
      • • While the dough is rising, soak the dried cranberries and raisins in warm water for about 10 minutes to plump them up. Drain well and pat dry.

       

   3. Shape the Bread:
      • • Once the dough has risen, punch it down and transfer it to a floured surface. Roll the dough into a large rectangle, about ½ inch thick.
        • Sprinkle the cranberries and raisins evenly over the dough.

       

      • Roll the dough tightly from the long side, creating a log shape.
   4. Twist the Dough:
      • • Slice the dough log in half lengthwise, exposing the layers with fruit.

       

      • Gently twist the two pieces together, keeping the filling side facing up.
      • Shape the twisted dough into a ring and place it in a greased round baking pan, tucking the ends underneath to seal the ring.

1. 1. Second Rise:
      • Cover the pan with a kitchen towel and let the dough rise again for about 30-40 minutes, or until doubled in size.
   2. Preheat the Oven:
      • • Preheat the oven to 180°C (350°F).

       

   3. Egg Wash and Bake:
      • • Beat the remaining egg and brush it over the top of the dough for a shiny golden crust.
        • Bake in the preheated oven for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

       

   4. Cool and Serve:
      • Allow the bread to cool slightly in the pan before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature.

Serving Suggestions:

• • Enjoy this festive bread as a breakfast or brunch item with butter or cream cheese.
  • Serve it as a centerpiece for holiday gatherings with a cup of coffee or tea.
  • Dust with powdered sugar for an extra festive touch.

Cooking Tips:

• • Ensure the milk is warm, not hot, to activate the yeast properly without killing it.
  • You can substitute other dried fruits like cherries, apricots, or even chocolate chips for a fun variation.
  • If the top browns too quickly during baking, cover it loosely with foil.

Nutritional Benefits:

• Dried cranberries and raisins add a good source of fiber and antioxidants.
• The bread is a lighter option compared to richer pastries, making it a good treat for sharing.

Dietary Information:

• • This recipe contains dairy, eggs, and gluten.

Storage:

• Store in an airtight container at room temperature for up to 3 days.
• Freeze any leftovers for up to 1 month; thaw at room temperature before serving.

Why You’ll Love This Recipe:

• • The festive look of this twisted bread makes it perfect for holidays.

• The soft, sweet dough paired with tart cranberries and raisins is a delightful combination.
• It’s a fun and impressive bread to bake for guests or family gatherings.
• The light sweetness and moist texture make it a versatile treat for any occasion.

Chocolate Apple Dessert: A Guilt-Free, Sugar-Free Treat

Ingredients

• 6 small or 4 medium-sized sweet apples (such as Gala, Fuji, or Honeycrisp)
• Water (enough to cover the apples in the saucepan)
• 250g (8.8 oz) sugar-free chocolate (dark or milk chocolate, depending on preference)
• 6-inch (15 cm) baking dish

Step-by-Step Instructions

1. Prepare the Apples

• Peel, Core, and Chop the Apples: Start by peeling the apples to remove the skin, then core them and chop them into medium-sized chunks. The apples will cook faster when chopped into smaller pieces, ensuring an even texture when blended.

2. Cook the Apples

• • Simmer the Apples: Place the chopped apples in a medium saucepan and cover them with enough water to submerge the pieces. Bring the water to a boil, then reduce the heat to a simmer. Allow the apples to cook for about 15-20 minutes, or until they are tender and soft. You can test this by piercing the apples with a fork—if they easily break apart, they’re ready.
  • Drain and Blend: Once the apples are tender, drain the water and transfer the apples to a blender or food processor. Blend until the apples form a smooth purée with no lumps. Set the purée aside to cool slightly.

3. Melt the Chocolate

• Melt the Sugar-Free Chocolate: While the apple purée is cooling, melt 250g of sugar-free chocolate using a double boiler. If you don’t have a double boiler, you can melt the chocolate in the microwave by heating it in 30-second intervals, stirring after each interval to ensure the chocolate doesn’t burn. Continue until the chocolate is fully melted and smooth.

4. Combine the Apples and Chocolate

• Mix the Purée with Chocolate: Once both the apple purée and melted chocolate are ready, combine them in a mixing bowl. Stir the mixture thoroughly until the chocolate is fully incorporated with the apple purée. The mixture should be smooth, creamy, and uniform in color.

5. Pour into the Baking Dish

• Transfer to a Baking Dish: Pour the chocolate-apple mixture into a 6-inch (15 cm) baking dish, spreading it out evenly to create a smooth surface. The size of the baking dish ensures the dessert will be thick enough to hold its shape once set.

6. Cool and Set

• Cool at Room Temperature: Allow the dessert to cool at room temperature for about 20-30 minutes.
• Refrigerate: After it has cooled down, transfer the baking dish to the refrigerator. Let it chill for 2-3 hours or until fully set. This chilling time allows the dessert to firm up, making it easier to slice and serve.

7. Serve and Enjoy

• Slice and Serve: Once the dessert is set, remove it from the refrigerator and slice it into even pieces. You can serve the slices as-is or pair them with fresh berries or a dollop of whipped  cream for added flavor.

Nutritional Information (Per Serving)

• Servings: 6-8 slices (depending on how it’s cut)
• Calories: 180 kcal
• Total Fat: 12g
• Saturated Fat: 7g
• Carbohydrates: 18g
• Sugars: 10g (from the apples)
• Protein: 3g
• Fiber: 3g

Tips for the Perfect Chocolate Apple Dessert:

• Choosing the Right Apples: Use sweet apples like Gala, Fuji, or Honeycrisp for a naturally sweet purée. If you prefer a slightly tangy taste, mix in a tart apple variety like Granny Smith.
• Optional Add-Ins: For extra flavor, you can add a pinch of cinnamon or nutmeg to the apple purée before mixing it with the chocolate. This will give the dessert a warm, spiced flavor.
• Serving Suggestion: Serve this dessert with a sprinkle of crushed nuts or a dusting of cocoa powder for an elegant finish.

1. In a pan add water, sugar, salt, and butter. Add in flour, mix well and when cool enough add in eggs and vanilla extract.
2. Using a pastry bag make churros. Freeze for 30-40 minutes.
3. Fry in hot oil until golden brown, coat in sugar, and fill with hazelnut cream.

Chocolate Brownie Cake

Ingredients:

• 100g/ 3.50z Dark chocolates
• 80ml (1/3 cup) Milk
• 50g (3 tbsp) Melted unsalted butter
• 25g (3 tbsp) Cocoa powder
• 30g (1/4 cup) Cake flour
• 3 Eggs
• 5g (1 tsp) Lemon juice
• 50g (4 tbsp) Sugar
• Chocolate chips
170°C (340°F) bake for 30 minutes

Method:

Chop 100 grams of dark chocolate into small chunks and
place into a bowl together with 80 ml of milk.
Microwave it for one minute then take it out and stir to
melt the chocolate. Add 3 tablespoons of unsalted
melted butter and keep stirring until incorporated then

add sifted 3 tablespoons of cocoa powder and 30 grams
of cake flour. 4

Mix well until you have a smooth chocolate paste.
Separate 3 egg whites from the yolks and add the yolks
to the chocolate batter. Mix the egg yolks into the
chocolate batter with a whisk until they are incorporated.
Into the bowl with the egg whites, add 1 teaspoon of
lemon juice and start whipping it on medium-high speed
until it starts to foam. Add 50 grams of sugar in thirds
mixing well after each addition.

Continue to beat at medium-low speed until the
meringue reaches a soft peak. Take some meringue and
add it to the batter and mix it well then add the
remaining meringue to the batter. Continue to mix well
until you have a well-incorporated smooth batter. Pour
the batter into a 6-inch baking pan and flatten the top
then sprinkle some chocolate chips on top.

Bake in a 340F/170C oven for 30 to 35 minutes. Once
baked and out of the oven, tap the pan on the counter a
couple of times to release some of the hot air then place
it upside down and let it cool. After cooling, take off the
mould and remove the cake from the pan. Slice the cake.
Enjoy your chocolate brownie cake.

Ingredients:

1 ½ cups wheat flour (240 g)
½ cup powdered sugar (75 g)
½ cup cold butter (130 g, cubed)
1 teaspoon baking powder
5 tablespoons milk
¼ teaspoon salt (only if using unsalted butter)

Directions:

Prepare the dough:
In a large mixing bowl, combine the wheat flour, powdered sugar, baking powder, and salt (if using unsalted butter).
Add the cold, cubed butter to the dry ingredients. Use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs.

Add milk and form the dough:
Gradually add milk, one tablespoon at a time, mixing until the dough comes together. It should be soft but not sticky. If the dough is too dry, add a little more milk, a teaspoon at a time.

Shape and chill the dough:
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 15 minutes. This helps the dough firm up and makes it easier to roll out.

Roll out and cut biscuits:
Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
Roll out the chilled dough on a lightly floured surface to about ¼-inch thickness.
Use a round cookie cutter or the rim of a glass to cut out biscuits. Place them on the prepared baking sheet.

Bake the biscuits:
Bake in the preheated oven for 15-18 minutes or until the edges are golden brown.
Remove from the oven and let the biscuits cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Serving Suggestions:
Enjoy with a cup of tea or coffee for a classic pairing.
Use as a base for no-bake cheesecakes or as a crunchy topping for yogurt and ice cream.
Dip in melted chocolate for a sweet treat.

Cooking Tips:
Ensure the butter is cold to achieve a light, crumbly texture.
For a smoother dough, avoid overmixing once the milk is added.
Prick the biscuits with a fork before baking to help them cook evenly and maintain their shape.

Nutritional Benefits:
Made with whole wheat flour, these biscuits contain more fiber than traditional cookies.
Lower in sugar compared to many commercial biscuits, making them a healthier snack option.
No artificial additives or preservatives, providing a more natural and wholesome treat.

Dietary Information:
Vegetarian-friendly.
Contains gluten and dairy; not suitable for those with allergies to these ingredients.
Can be made egg-free and suitable for lacto-vegetarians.

Fresh Cake in 8 Minutes! That’s Cool! Without Eggs and Gelatin!

Ingredients:

• 120g of walnuts
• 500g of cookies
• 120g of sugar
• 1g of vanillin
• 60g of cocoa powder
• 250g of milk
• 150g of butter

Ingredients for the Top Layer:

• 120g of walnuts
• 100g of dark chocolate
• 100ml of cream (33%)

Procedure:

1. Begin by pouring the milk, sugar, vanilla, and cocoa into a pot. Place it on the fire and heat it to a moderate temperature. Once it starts to boil, add the butter and stir until it melts and thickens, achieving a consistency similar to liquid yogurt.
2. In another deeper bowl, mix the biscuits and walnuts together. Then, pour the liquid chocolate mixture into the bowl and mix thoroughly until you obtain a thick, uniform mixture.
3. From this mixture, you can shape a cake in any form you desire. You can create a traditional cake shape, make cake balls, or shape it on a dessert plate using your hands or a hoop.
4. It’s important to tamp the mixture down well and ensure it’s level to avoid any gaps when cutting. Sprinkle some walnuts on top and gently press them with the palm of your hand. You can also decorate the cake with chocolate glaze.
5. Place the cake in the refrigerator for an hour before decorating. To make the glaze, simply heat the sweet cream in the microwave along with the chocolate broken into cubes. Mix them until they are well combined.
6. For a lean version of the cake, melt the chocolate with one or two teaspoons of oil. Afterward, leave the cake in the refrigerator for an additional half hour, and it will be ready to serve.

Butter biscuits and melting moments

3 ingredients biscuits

METHOD

Homemade Chocolate Peanut Cookies

Ingredients:

500g cookies
120g peanuts
70g sugar
60g cocoa
250ml milk
150g butter
40-50g peanuts (for topping)
180g chocolate (dark and milk)
30ml sunflower oil (2 tablespoons)

Directions:

Prepare the Base:
Crush the cookies into fine crumbs.
Roughly chop 120g of peanuts.

Make the Chocolate Mixture:
In a saucepan, combine the sugar, cocoa, and milk. Stir well.
Bring the mixture to a boil, then reduce the heat and simmer for a few minutes.
Add the butter and stir until fully melted and combined.
Remove from heat and let it cool slightly.

Combine Ingredients:
In a large mixing bowl, combine the cookie crumbs and chopped peanuts.
Pour the chocolate mixture over the crumbs and peanuts, mixing well until everything is evenly coated.

Chill the Mixture:
Cover the mixture with cling film and refrigerate for 30 minutes to firm up.

Shape the Cookies:
Take the mixture out of the fridge and shape it into small balls or cookie shapes.
Place the cookies on a lined baking tray.

Prepare the Topping:
Roughly chop 40-50g of peanuts.
In a microwave-safe bowl, combine the chocolate and sunflower oil. Heat in the microwave in 30-second intervals, stirring each time, until the chocolate is fully melted and smooth.

Decorate the Cookies:
Dip each cookie into the melted chocolate or drizzle the chocolate over the cookies.
Sprinkle the chopped peanuts on top of the chocolate-coated cookies.

Final Chill:
Place the decorated cookies in the refrigerator for 10 minutes to set the chocolate.

Serving Suggestions:

Serve these cookies with a glass of cold milk or a hot cup of coffee.
They make a great addition to dessert platters for parties or gatherings.

Cooking Tips:

Ensure the chocolate mixture is well-cooled before combining with the cookie crumbs to avoid melting the butter too quickly.
You can use any type of cookies you prefer, such as digestive biscuits or graham crackers.

Nutritional Benefits:

Provides a good source of energy from the cookies and peanuts.
Contains protein from the peanuts and butter.