Light and Fluffy Greek Yogurt Cake Recipe

Ingredients

4 eggs, whites and yolks separated

100 grams of sugar

50 grams of cornstarch

350 grams Greek yogurt

1 teaspoon vanilla extract (or vanillin)

A pinch of salt

Powdered sugar, for dusting

Directions

Prep the Egg Yolks:

In a large mixing bowl, combine the egg yolks and sugar.

 

 

Beat with a mixer until the mixture is light and fluffy.

Mix Dry and Wet Ingredients:

Add the cornstarch, Greek yogurt, and vanilla extract to the yolk mixture.

 

 

Mix everything together until well combined and set aside.

Whip the Egg Whites:

Add a pinch of salt to the egg whites.

 

 

Beat with a mixer until the whites reach stable peaks, forming a meringue.

Combine the Mixtures:

Gently fold the meringue into the yogurt mixture, taking care not to deflate the egg whites.

 

 

Bake:

Pour the combined mixture into a greased baking pan.

Bake in a preheated oven at 170°C (338°F) for 50 minutes or until the cake is set and lightly golden on top.

 

 

Finish and Serve:

Once cooled, sprinkle the top of the cake with powdered sugar for a sweet, decorative touch.

Serving Suggestions

Serve with fresh berries or a dollop of whipped cream for added indulgence.

Pair with a hot cup of coffee or tea for a perfect afternoon treat.

Enjoy as a light dessert after a hearty meal.

Cooking Tips

Ensure that the egg whites are whipped to stable peaks for the best texture.

Gently fold the mixtures together to maintain the airiness of the batter.

Use a non-stick or well-greased baking pan to prevent the cake from sticking.

Nutritional Benefits

High in Protein: Greek yogurt and eggs provide a good amount of protein.

Low in Fat: This cake is relatively low in fat, making it a lighter dessert option.

Source of Calcium: Greek yogurt is rich in calcium, which is beneficial for bone health.

Dietary Information

Vegetarian

Gluten-Free (ensure cornstarch is labeled gluten-free)

Storage Tips

Refrigerate: Store in an airtight container in the refrigerator for up to 3 days.

Freeze: This cake can be frozen for up to 1 month. Wrap tightly in plastic wrap and place in a freezer-safe container.

Cooking every day can be a rewarding experience, especially when you have a recipe as delicious as this one. Chicken thighs paired with potatoes, carrots, and a flavorful sauce create a meal that’s both hearty and satisfying. Follow this easy recipe to enjoy a tasty dinner tonight!

Ingredients

5 chicken thighs

5 potatoes

2 carrots

3 cloves garlic

1 onion

3 1/2 tablespoons butter

1 bundle parsley

Salt (to taste)

Pepper (to taste)

1/3 cup honey

1/3 cup sweet chili sauce

1/4 cup soy sauce

1 tablespoon mustard

Instructions

Season the Chicken:

Season the chicken thighs with salt and pepper on both sides.

Fry the Chicken:

Melt the butter in a pan over medium heat.

Fry the chicken thighs until golden brown on both sides. Remove the chicken from the pan and set aside.

Prepare the Vegetables:

Cut the potatoes into pieces.

Slice the carrots into thicker rounds.

Dice the onion and chop the garlic.

Finely chop the parsley.

Cook the Vegetables:

In the same pan used for the chicken, fry the onion until it becomes translucent.

Add the potatoes and carrots, frying for a few minutes until they start to soften.

Add the garlic and parsley, and cook for another minute.

Prepare the Sauce:

In a separate pan, combine the honey, sweet chili sauce, soy sauce, and mustard.

Stir over low heat until the ingredients are well combined and dissolved.

Assemble the Dish:

Transfer the fried vegetables to a baking dish.

Place the chicken thighs on top of the vegetables.

Pour the sauce evenly over the chicken and vegetables.

Bake the Dish:

Preheat your oven to 350°F (180°C).

Bake the dish for about 40 minutes, or until the chicken is fully cooked and the vegetables are tender.

Creamy Apple and Lotus Biscuit Dessert: A No-Bake Delight

Ingredients:

• • 250 g Lotus biscuits
  • 100 g melted butter
  • 40 ml milk

• • 2 apples, peeled and sliced
  • 2 tbsp butter
  • 2 tbsp sugar

• • 400 ml milk
  • 40 g sugar
  • 8 g vanilla sugar or vanillin

• • 1 egg yolk
  • 4 tbsp cornstarch (50 g)
  • 200 ml sweetened whipping cream

• Powdered sugar for dusting

Directions:

• • Prepare the base:
    • • Crush 250 g of Lotus biscuits and combine with 100 g melted butter and 40 ml milk.
      • Press half the biscuit mixture into a 22 cm mold and refrigerate for a few minutes.

     

  • Cook the apples:
    • • In a pan, melt 2 tbsp butter and add sliced apples with 2 tbsp sugar.
      • Cook on low heat for 5 minutes until softened. Set aside to cool.

     

  • Make the cream filling:
    • • In a pot, heat 400 ml milk, 40 g sugar, 8 g vanilla sugar, and 1 egg yolk.
      • Stir in 4 tbsp cornstarch and cook until thickened.

     

    • Let the mixture cool, then fold in 200 ml sweetened whipping cream.
  • Assemble the dessert:
    • • Pour the cooled cream over the biscuit base and layer with cooked apples.

     

    • Top with the remaining half of the biscuit mixture.
    • Chill in the fridge for 2-3 hours.

• Finish:
  • Dust with powdered sugar before serving.

Serving Suggestions:

• • Serve chilled with a drizzle of caramel sauce for extra sweetness.

• Pair with a scoop of vanilla ice cream for a luxurious treat.
• Add a sprinkle of cinnamon for a warm, spiced flavor.

Cooking Tips:

• • Use cold milk when mixing the cornstarch to prevent lumps in the cream.

• For added crunch, you can leave some larger chunks in the biscuit layer instead of crushing them finely.
• If you prefer a more intense apple flavor, cook the apples with a pinch of cinnamon.

Nutritional Benefits:

• • Apples provide fiber and antioxidants.

• The milk and cream contribute calcium and protein.
• Cornstarch adds some carbohydrates for energy.

Dietary Information:

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

• It can be made vegetarian.
• For a dairy-free version, substitute the butter, milk, and cream with plant-based alternatives.

Nutritional Facts (per serving):

• • Calories: 300 kcal

• • Protein: 4 g
  • Fat: 16 g
  • Carbohydrates: 36 g

• Sugars: 22 g

Storage:

• Store in the refrigerator for up to 3 days.
• This dessert can be made a day in advance to allow the flavors to fully develop.

Soft Vanilla Milk Bread

Ingredients

• • 230 ml lukewarm milk

• • 1/2 tbsp sugar
  • 8 g dried yeast
  • 1 egg

• • 8 g vanilla sugar
  • 1/2 tsp salt
  • 360 g flour

• • 31 g butter, softened
  • Icing sugar for dusting
  • Oil for frying

Directions

1. 1. Activate Yeast:
      • • In a bowl, combine the lukewarm milk and sugar.
        • Sprinkle the dried yeast over the milk mixture.
        • Let it sit for about 5-10 minutes until it becomes frothy.

       

   2. Mix Wet Ingredients:
      • • In a large mixing bowl, beat the egg and add the vanilla sugar.
        • Pour in the yeast mixture and stir until well combined.

       

   3. Combine Dry Ingredients:
      • • Add the flour and salt to the wet mixture.
        • Mix until a dough forms.

       

   4. Knead the Dough:
      • Add the softened butter to the dough and knead until the dough is smooth and elastic. This should take about 5-7 minutes by hand or 3-4 minutes using a stand mixer with a dough hook.

1. 1. First Rest:
      • Cover the dough with a clean kitchen towel and let it rest in a warm place for 30 minutes, or until it has doubled in size.
   2. Shape the Dough:
      • • Punch down the dough to release the air.

       

      • Divide the dough into equal portions and shape them into balls or your desired shapes.
      • Place them on a baking tray lined with parchment paper.

1. 1. Second Rest:
      • Cover the shaped dough with the towel again and let it rest for another 15 minutes.
   2. Fry the Doughnuts:
      • • Heat oil in a deep fryer or large, deep saucepan to 350°F (180°C).

       

      • • Carefully place a few doughnuts into the hot oil, being careful not to overcrowd the pan.
        • Fry until golden brown on one side, then flip and fry the other side until golden brown, about 2-3 minutes per side.
        • Remove the doughnuts with a slotted spoon and drain on paper towels.

       

   3. Dust with Icing Sugar:
      • Once the doughnuts have cooled slightly, dust them with icing sugar.

Serving Suggestions

• • Enjoy this bread warm with a pat of butter or a drizzle of honey.
  • Serve with jam or fruit preserves for a delightful breakfast treat.
  • Pair with a hot cup of tea or coffee.

Cooking Tips

• • Ensure the milk is lukewarm (about 100°F or 38°C) to activate the yeast properly.
  • If the dough is too sticky, add a little more flour, a tablespoon at a time, until the desired consistency is reached.
  • For a richer flavor, you can substitute the vanilla sugar with vanilla extract.

Nutritional Benefits

• • Provides a good source of protein from the milk and egg.
  • Flour adds carbohydrates for energy.
  • Butter contributes to the soft texture and rich flavor.

Dietary Information

• This recipe contains gluten, dairy, and eggs.
• Can be made dairy-free by using plant-based milk and butter alternatives.

Storage

• • Store any leftover bread in an airtight container at room temperature for up to 2 days.

• For longer storage, keep the bread in the refrigerator for up to 5 days, or freeze for up to 1 month. Thaw and warm before serving.

Why You’ll Love This Recipe

• • This bread is incredibly soft and fluffy, with a subtle vanilla flavor.
  • It’s versatile and can be enjoyed on its own or with various toppings.

• Easy to make with simple ingredients, perfect for both novice and experienced bakers.

Oatmeal Banana Breakfast Bake

Ingredients:

• • 1 cup oatmeal

• • 150 ml milk
  • 2 bananas, mashed
  • 2 eggs, beaten (be sure to wash your eggs before using them)

• • A pinch of vanillin
  • 50g cranberries
  • 50g dried apricots, chopped

• • 30g almond flakes
  • 1 teaspoon baking powder
  • Vegetable oil (for greasing)

Directions:

1. Prepare the Oatmeal Mixture:
   • In a bowl, combine the oatmeal and milk. Mix well and let stand for 10 minutes to allow the oats to absorb the milk and soften.
2. Combine Ingredients:
   • • Mash the bananas and add them to the oatmeal mixture.

    

   • Add the beaten eggs, vanillin, cranberries, chopped dried apricots, almond flakes, and baking powder. Mix thoroughly to ensure all ingredients are well combined.
3. Prepare the Baking Pan:
   • • Preheat the oven to 180°C (360°F).

    

   • Line a baking pan with baking paper and grease it with vegetable oil to prevent sticking.
4. Bake the Mixture:
   • • Pour the oatmeal mixture into the prepared baking pan, spreading it evenly.

    

   • Bake in the preheated oven for 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
5. Serve:
   • • Allow the breakfast bake to cool slightly before slicing.

    

   • Serve warm or at room temperature.

Serving Suggestions:

• • Enjoy a slice of the breakfast bake with a dollop of Greek yogurt or a drizzle of honey.

• Pair with a fresh fruit salad for a complete breakfast.

Cooking Tips:

• • Make sure to mix the oatmeal and milk well and let it stand to ensure the oats are adequately softened.
  • You can substitute dried apricots and cranberries with other dried fruits like raisins or dates if preferred.

Nutritional Benefits:

• • Oats: Provide a good source of fiber, which aids in digestion and keeps you full longer.
  • Bananas: Rich in potassium and vitamins, making them a great addition to a healthy breakfast.
  • Almond Flakes: Add healthy fats and a delightful crunch to the bake.

Dietary Information:

• • Vegetarian: Yes
  • Gluten-Free: Can be made with gluten-free oats
  • Nut-Free: Omit the almond flakes or substitute with sunflower seeds

Storage:

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat individual slices in the microwave for a quick and easy breakfast.

Classic Cream Puffs with Caramel & Vanilla Cream

Ingredients

For the Dough (Choux Pastry):

• • Water: 200 ml (¾ cup)
    • Purpose: Provides the liquid needed to create steam, which helps the dough rise in the oven.

• • Butter: 50g (1¾ oz)
    • Purpose: Adds richness and flavor to the dough, contributing to its tender texture.
  • All-Purpose Flour: 150g (1¼ cup)
    • • Purpose: Forms the structure of the puffs, creating a light and airy texture.

     

  • Salt: A pinch
    • Purpose: Enhances the flavor and helps balance the sweetness.

• Eggs: 4
  • Purpose: Provides moisture and structure, helping the dough to rise and hold its shape.

For the Caramel Cream:

• • Sugar: 4 tbsp
    • • Purpose: Caramelizes to create a rich, golden caramel that adds a deep flavor to the cream.

     

  • Heavy Cream (for cooking): 150 ml (⅔ cup)
    • Purpose: Combines with the caramelized sugar to create a smooth, creamy texture.

• Heavy Cream (for whipping): 300 ml (1¼ cups)
  • Purpose: Whipped to create a light and airy texture that blends beautifully with the caramel.

For the Vanilla Cream:

• • Milk: 400 ml (1⅔ cup)
    • • Purpose: The base for the custard, providing a smooth and creamy consistency.

     

  • Vanilla Custard Powder or Cornstarch: 50g (⅓ cup)
    • Purpose: Thickens the milk to form a rich vanilla custard.

• Sugar: 4 tbsp
  • Purpose: Sweetens the custard, balancing the flavors.
• Heavy Cream: 300 ml (1¼ cups)
  • • Purpose: Whipped to add a light and fluffy texture to the vanilla cream.

   

For the Caramel Frosting (optional):

• • Sugar: 125g (⅔ cup)
    • Purpose: Caramelizes to create a glossy, sweet frosting.

• Butter: 45g (1½ oz)
  • Purpose: Adds richness and smoothness to the caramel frosting.
• Heavy Cream: 75 ml (⅓ cup)
  • • Purpose: Helps achieve a smooth consistency for the frosting.

   

Instructions

1. Make the Caramel Cream:

• • Caramelize the Sugar: In a medium saucepan, add 4 tablespoons of sugar. Heat over medium heat, stirring occasionally, until the sugar melts and turns a deep golden caramel color. This process requires patience—don’t rush it. The sugar will first clump up and then slowly melt. Be cautious as the caramel can quickly go from perfect to burnt.
    • Tip: Use a heat-resistant spatula and avoid stirring too vigorously to prevent crystallization.

• • Add Heavy Cream: Once the sugar is fully caramelized, carefully pour in 150 ml (⅔ cup) of heavy cream (for cooking). The mixture will bubble vigorously—be careful of splatters! Continue to whisk until the caramel and cream are fully combined and smooth.
    • Tip: If the caramel seizes up when adding the cream, gently heat and whisk until it returns to a smooth consistency.
  • Cool: Remove from heat and allow the caramel cream to cool completely. It will thicken slightly as it cools.

2. Make the Vanilla Cream:

• Combine Ingredients: In a saucepan, whisk together 400 ml (1⅔ cup) of milk, 50g (⅓ cup) of vanilla custard powder (or cornstarch), and 4 tablespoons of sugar. Whisk until smooth.
  • Tip: Make sure there are no lumps in the mixture before heating to ensure a smooth custard.
• Cook the Custard: Place the saucepan over medium heat. Continuously whisk the mixture until it thickens and begins to bubble. This should take a few minutes. Once thickened, remove from heat and let it cool completely.
  • • Tip: Stir the custard occasionally as it cools to prevent a skin from forming.

   

• Prepare the Cream: Once the custard is cool, whip 300 ml (1¼ cups) of heavy cream to stiff peaks. Gently fold the whipped cream into the cooled custard until well combined and smooth.

3. Make the Choux Pastry Dough:

• • Prepare the Dough: In a medium saucepan, combine 200 ml (¾ cup) of water, 50g (1¾ oz) of butter, and a pinch of salt. Bring to a boil over medium heat.
    • • Tip: The butter should melt completely before adding the flour.

     

  • Add Flour: Once the mixture reaches a boil, reduce the heat to low and add 150g (1¼ cup) of all-purpose flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan.
    • Tip: Continue stirring for another 1-2 minutes to dry out the dough slightly. This step is crucial for achieving the proper texture.

• • Cool Slightly: Remove the pan from heat and let the dough cool for a few minutes until it is just warm to the touch.
  • Incorporate Eggs: Beat in the eggs one at a time, mixing well after each addition. The dough should become thick and glossy. It’s important to fully incorporate each egg before adding the next.
    • Tip: The dough is ready when it forms a smooth, shiny consistency and falls from the spoon in a thick ribbon.

4. Assemble and Bake the Cream Puffs:

• • Preheat the Oven: Preheat your oven to 230°C (446°F). Line a baking sheet with parchment paper to prevent sticking.
    • Tip: Ensure the oven is fully preheated before baking to achieve a good rise.
  • Pipe the Dough: Transfer the choux pastry dough to a piping bag fitted with a star tip. Pipe small mounds of dough onto the prepared baking sheet, leaving space between each puff to allow for expansion.
    • • Tip: For uniform puffs, pipe the dough in even sizes and avoid overfilling the piping bag.

     

  • Bake: Bake in the preheated oven for 10 minutes at 230°C (446°F). After 10 minutes, reduce the temperature to 200°C (392°F) and continue baking for an additional 10 minutes, or until the puffs are golden brown and crisp. Avoid opening the oven door during baking to prevent collapsing.
    • Tip: The puffs are done when they are golden brown and sound hollow when tapped on the bottom.

• Cool: Allow the cream puffs to cool completely on a wire rack before filling.

5. Assemble the Cream Puffs:

• • Cut the Puffs: Once the puffs are completely cool, use a serrated knife to cut them in half horizontally. This will create a top and bottom for each puff.
    • Tip: If the puffs have any soft or soggy spots, discard or trim them before filling.

• • Fill with Caramel Cream: Whip 300 ml (1¼ cups) of heavy cream (for whipping) to stiff peaks. Gently fold the cooled caramel cream into the whipped cream mixture.
    • Tip: Be careful not to overmix—fold just until combined to keep the filling light and airy.
  • Fill the Puffs: Spoon or pipe the caramel cream mixture into the bottom half of each puff.

• Top with Vanilla Cream: Spoon or pipe the vanilla cream on top of the caramel cream, then place the top halves of the puffs over the filling.

6. Make the Caramel Frosting (Optional):

• • Prepare Caramel: In a small saucepan, heat 125g (⅔ cup) of sugar over medium heat, stirring occasionally until the sugar melts and turns a deep caramel color.
    • Tip: Watch carefully as the sugar can quickly burn. If necessary, adjust the heat to ensure even melting.

• • Add Butter and Cream: Once the sugar is caramelized, carefully whisk in 45g (1½ oz) of butter and 75 ml (⅓ cup) of heavy cream. The mixture will bubble vigorously—use caution!
    • Tip: Stir continuously until the mixture is smooth. Let it cool slightly before using.
  • Drizzle: Drizzle the caramel frosting over the top of the filled cream puffs for a sweet and glossy finish.

Storage:

• Refrigeration: Store the cream puffs in the refrigerator to keep them fresh. They are best enjoyed within 2 days of assembly to maintain the crispness of the pastry and the freshness of the cream.

Classic Cream Puffs with Caramel & Vanilla Cream
Table of Contents
Ingredients
For the Dough (Choux Pastry):
Water: 200 ml (¾ cup)
Purpose: Provides the liquid needed to create steam, which helps the dough rise in the oven.
Butter: 50g (1¾ oz)
Purpose: Adds richness and flavor to the dough, contributing to its tender texture.
All-Purpose Flour: 150g (1¼ cup)
Purpose: Forms the structure of the puffs, creating a light and airy texture.

Salt: A pinch
Purpose: Enhances the flavor and helps balance the sweetness.
Eggs: 4
Purpose: Provides moisture and structure, helping the dough to rise and hold its shape.
For the Caramel Cream:
Sugar: 4 tbsp
Purpose: Caramelizes to create a rich, golden caramel that adds a deep flavor to the cream.

Heavy Cream (for cooking): 150 ml (⅔ cup)
Purpose: Combines with the caramelized sugar to create a smooth, creamy texture.
Heavy Cream (for whipping): 300 ml (1¼ cups)
Purpose: Whipped to create a light and airy texture that blends beautifully with the caramel.
For the Vanilla Cream:
Milk: 400 ml (1⅔ cup)
Purpose: The base for the custard, providing a smooth and creamy consistency.

Vanilla Custard Powder or Cornstarch: 50g (⅓ cup)
Purpose: Thickens the milk to form a rich vanilla custard.
Sugar: 4 tbsp
Purpose: Sweetens the custard, balancing the flavors.
Heavy Cream: 300 ml (1¼ cups)
Purpose: Whipped to add a light and fluffy texture to the vanilla cream.

For the Caramel Frosting (optional):
Sugar: 125g (⅔ cup)
Purpose: Caramelizes to create a glossy, sweet frosting.
Butter: 45g (1½ oz)
Purpose: Adds richness and smoothness to the caramel frosting.
Heavy Cream: 75 ml (⅓ cup)
Purpose: Helps achieve a smooth consistency for the frosting.

Instructions
1. Make the Caramel Cream:
Caramelize the Sugar: In a medium saucepan, add 4 tablespoons of sugar. Heat over medium heat, stirring occasionally, until the sugar melts and turns a deep golden caramel color. This process requires patience—don’t rush it. The sugar will first clump up and then slowly melt. Be cautious as the caramel can quickly go from perfect to burnt.
Tip: Use a heat-resistant spatula and avoid stirring too vigorously to prevent crystallization.
Add Heavy Cream: Once the sugar is fully caramelized, carefully pour in 150 ml (⅔ cup) of heavy cream (for cooking). The mixture will bubble vigorously—be careful of splatters! Continue to whisk until the caramel and cream are fully combined and smooth.
Tip: If the caramel seizes up when adding the cream, gently heat and whisk until it returns to a smooth consistency.
Cool: Remove from heat and allow the caramel cream to cool completely. It will thicken slightly as it cools.
2. Make the Vanilla Cream:
Combine Ingredients: In a saucepan, whisk together 400 ml (1⅔ cup) of milk, 50g (⅓ cup) of vanilla custard powder (or cornstarch), and 4 tablespoons of sugar. Whisk until smooth.
Tip: Make sure there are no lumps in the mixture before heating to ensure a smooth custard.
Cook the Custard: Place the saucepan over medium heat. Continuously whisk the mixture until it thickens and begins to bubble. This should take a few minutes. Once thickened, remove from heat and let it cool completely.
Tip: Stir the custard occasionally as it cools to prevent a skin from forming.

Prepare the Cream: Once the custard is cool, whip 300 ml (1¼ cups) of heavy cream to stiff peaks. Gently fold the whipped cream into the cooled custard until well combined and smooth.
3. Make the Choux Pastry Dough:
Prepare the Dough: In a medium saucepan, combine 200 ml (¾ cup) of water, 50g (1¾ oz) of butter, and a pinch of salt. Bring to a boil over medium heat.
Tip: The butter should melt completely before adding the flour.

Add Flour: Once the mixture reaches a boil, reduce the heat to low and add 150g (1¼ cup) of all-purpose flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan.
Tip: Continue stirring for another 1-2 minutes to dry out the dough slightly. This step is crucial for achieving the proper texture.
Cool Slightly: Remove the pan from heat and let the dough cool for a few minutes until it is just warm to the touch.
Incorporate Eggs: Beat in the eggs one at a time, mixing well after each addition. The dough should become thick and glossy. It’s important to fully incorporate each egg before adding the next.
Tip: The dough is ready when it forms a smooth, shiny consistency and falls from the spoon in a thick ribbon.
4. Assemble and Bake the Cream Puffs:
Preheat the Oven: Preheat your oven to 230°C (446°F). Line a baking sheet with parchment paper to prevent sticking.
Tip: Ensure the oven is fully preheated before baking to achieve a good rise.
Pipe the Dough: Transfer the choux pastry dough to a piping bag fitted with a star tip. Pipe small mounds of dough onto the prepared baking sheet, leaving space between each puff to allow for expansion.
Tip: For uniform puffs, pipe the dough in even sizes and avoid overfilling the piping bag.

Bake: Bake in the preheated oven for 10 minutes at 230°C (446°F). After 10 minutes, reduce the temperature to 200°C (392°F) and continue baking for an additional 10 minutes, or until the puffs are golden brown and crisp. Avoid opening the oven door during baking to prevent collapsing.
Tip: The puffs are done when they are golden brown and sound hollow when tapped on the bottom.
Cool: Allow the cream puffs to cool completely on a wire rack before filling.
5. Assemble the Cream Puffs:
Cut the Puffs: Once the puffs are completely cool, use a serrated knife to cut them in half horizontally. This will create a top and bottom for each puff.
Tip: If the puffs have any soft or soggy spots, discard or trim them before filling.
Fill with Caramel Cream: Whip 300 ml (1¼ cups) of heavy cream (for whipping) to stiff peaks. Gently fold the cooled caramel cream into the whipped cream mixture.
Tip: Be careful not to overmix—fold just until combined to keep the filling light and airy.
Fill the Puffs: Spoon or pipe the caramel cream mixture into the bottom half of each puff.
Top with Vanilla Cream: Spoon or pipe the vanilla cream on top of the caramel cream, then place the top halves of the puffs over the filling.
6. Make the Caramel Frosting (Optional):
Prepare Caramel: In a small saucepan, heat 125g (⅔ cup) of sugar over medium heat, stirring occasionally until the sugar melts and turns a deep caramel color.
Tip: Watch carefully as the sugar can quickly burn. If necessary, adjust the heat to ensure even melting.
Add Butter and Cream: Once the sugar is caramelized, carefully whisk in 45g (1½ oz) of butter and 75 ml (⅓ cup) of heavy cream. The mixture will bubble vigorously—use caution!
Tip: Stir continuously until the mixture is smooth. Let it cool slightly before using.
Drizzle: Drizzle the caramel frosting over the top of the filled cream puffs for a sweet and glossy finish.
Storage:
Refrigeration: Store the cream puffs in the refrigerator to keep them fresh. They are best enjoyed within 2 days of assembly to maintain the crispness of the pastry and the freshness of the cream.

Dark Chocolate Coconut Oatmeal

Ingredients

• • 6 oz (170g) dark chocolate (high quality, at least 70% cocoa)
  • 375 ml coconut milk (full fat, canned)

• 2¾ cups (220g) quick oats

Step-by-Step Instructions

1. Prepare the Ingredients:

• • Break or chop the dark chocolate into small pieces for easier melting. Make sure to use high-quality dark chocolate that is at least 70% cocoa for a rich and intense flavor.
  • Shake the can of coconut milk well before opening, as the cream may separate from the liquid. You’ll want to use the entire can of full-fat coconut milk for the creamiest results.

2. Heat the Coconut Milk:

• In a medium-sized saucepan, pour in the coconut milk and bring it to a gentle simmer over medium heat. Stir occasionally to prevent the milk from scorching at the bottom of the pan.
• Once the coconut milk begins to simmer, reduce the heat to low.

3. Melt the Chocolate:

• • Add the chopped dark chocolate into the saucepan with the coconut milk. Stir continuously until the chocolate has completely melted and combined with the coconut milk, forming a smooth, rich mixture.

• Make sure the heat is low to avoid burning the chocolate.

4. Cook the Oats:

• • Add the quick oats to the chocolate and coconut milk mixture. Stir well to ensure the oats are fully submerged and coated with the chocolate.
  • Continue to cook on low heat for 5-7 minutes, stirring occasionally. The oatmeal should begin to thicken as the oats absorb the liquid. If you prefer a thicker consistency, cook for a little longer, or add more oats.

• If the oatmeal becomes too thick, you can add a splash of water or more coconut milk to loosen it up.

5. Serve:

• • Once the oatmeal has reached your desired consistency, remove the saucepan from the heat.
  • Serve the oatmeal in bowls, and for an extra luxurious touch, you can top it with additional dark chocolate shavings, a drizzle of coconut milk, or fresh fruit like bananas or berries.

Cooking Tips

• • Choosing the Right Chocolate: High-quality dark chocolate is key to the richness and flavor of this oatmeal. Choose a bar with at least 70% cocoa for the best results. If you prefer a sweeter oatmeal, you can use chocolate with a lower cocoa percentage, but keep in mind that it will contain more sugar.
  • Texture Preference: The thickness of the oatmeal can be easily adjusted based on your preferences. For a thicker, heartier oatmeal, use less liquid or cook for a longer time. For a creamier consistency, add more coconut milk or a splash of water.
  • Adding Sweetness: This recipe doesn’t call for any additional sweeteners because the dark chocolate adds natural sweetness. However, if you prefer your oatmeal sweeter, feel free to stir in a tablespoon of maple syrup, honey, or your favorite natural sweetener.

• Oats: Quick oats cook faster and result in a smoother oatmeal texture. If you prefer a chewier oatmeal, you can substitute rolled oats, but you’ll need to cook them for a few extra minutes.
• Toppings: You can get creative with toppings to add texture and flavor. Fresh fruit, nuts, seeds, or even a spoonful of peanut butter can elevate this dish.

Storage

• • Refrigeration: You can store leftover dark chocolate coconut oatmeal in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop or in the microwave, adding a little water or coconut milk to loosen it up if it becomes too thick.

• Freezing: This oatmeal can also be frozen in portion-sized containers for up to a month. Defrost in the refrigerator overnight and reheat as needed.

Nutritional Facts (Per Serving – Based on 4 Servings)

• • Calories: 375
  • Fat: 20 g

• • Saturated Fat: 13 g
  • Cholesterol: 0 mg
  • Sodium: 20 mg

• • Carbohydrates: 48 g
  • Fiber: 9 g
  • Sugar: 9 g

• Protein: 7 g

Ingredients:

Crust:

• 1 cup graham cracker crumbs (about 7 graham crackers)
• 1/4 cup unsalted butter, melted
• 1/4 cup granulated sugar

Filling:

• 1 (8 oz) package cream cheese, softened
• 1 (14 oz) can sweetened condensed milk
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened cocoa powder
• 1 cup cold heavy cream, whipped

Chocolate Ganache (optional):

• 1/2 cup heavy cream
• 6 oz semisweet chocolate chips

Instructions:

Crust:

1. Preheat oven to 350°F (177°C).
2. Combine graham cracker crumbs, melted butter, and sugar in a medium bowl.
3. Press mixture into the bottom of a 9-inch springform pan.
4. Bake for 8-10 minutes, or until golden brown. Let cool completely.

Filling:

1. In a large bowl, beat cream cheese until smooth.
2. Gradually beat in sweetened condensed milk and vanilla extract until well combined.
3. Sift in cocoa powder and beat until smooth.
4. Fold in whipped cream until just combined.
5. Pour filling over the cooled crust.
6. Chill for at least 3 hours, or overnight, until set.

Chocolate Ganache (optional):

1. Heat heavy cream in a small saucepan over medium heat until it just begins to simmer.
2. Remove from heat and add chocolate chips. Stir until smooth.
3. Let cool slightly before drizzling over the cheesecake.

Tips:

• You can use a food processor to grind the graham crackers into crumbs.
• Make sure the cream cheese is softened to room temperature for easier mixing.
• If you don’t have a springform pan, you can use a regular 9-inch round pan, but it might be more difficult to remove the cheesecake.
• To make the cheesecake even more decadent, add a layer of chocolate chips or chopped nuts to the crust before adding the filling.

Enjoy your homemade No-Bake Chocolate Cheesecake! It’s the perfect dessert for any occasion.

Please note: This is a general recipe. The exact measurements and techniques may vary slightly depending on the specific recipe you found online.

Let me know if you have any other questions!

Fluffy fried balls

INGREDIENTS:

Directions :

Savory Potato and Sausage Casserole with Mozzarella

Ingredients

For the Casserole:

• • 5 medium-sized potatoes
  • 2 sausages (pork, chicken, or vegetarian)
  • 4 large eggs

• 1 tablespoon of mayonnaise
• 100 grams of mozzarella cheese (3.52 ounces)

For the Vegetable Sauté:

• • 1 white onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 carrot, peeled and diced

• 1 red bell pepper, diced
• 2 tablespoons of green onions, finely chopped

For the Béchamel Sauce:

• • 60 grams of butter (2.11 ounces)
  • 50 grams of all-purpose flour (1.76 ounces)
  • 400 milliliters of milk (13.52 fluid ounces)

• • Salt, to taste
  • Ground black pepper, to taste
  • 1 teaspoon of Provencal herbs

Seasonings:

• • Olive oil, for greasing and sautéing
  • Salt, as needed
• Ground black pepper, as needed

Step-by-Step Instructions

1. Preparing the Potatoes:

1. Peel and Slice: Peel the potatoes and slice them thinly (about ¼ inch thick). Set aside.
2. Parboil the Potatoes: Place the potato slices in a pot of salted boiling water and parboil for 8-10 minutes until just tender. Drain and set aside.

2. Preparing the Vegetable Sauté:

1. 1. Heat Olive Oil: In a large skillet, heat 2 tablespoons of olive oil over medium heat.

1. 1. Sauté Onion and Garlic: Add the chopped white onion and minced garlic, cooking for 3-4 minutes until fragrant and translucent.
   2. Add Carrot and Bell Pepper: Incorporate the diced carrot and bell pepper. Sauté for an additional 5 minutes until softened.
   3. Season: Sprinkle salt, ground black pepper, and Provencal herbs. Stir well and remove from heat. Set aside.

3. Cooking the Sausages:

1. Slice and Cook: Slice the sausages into rounds and lightly cook them in a separate skillet until browned. Set aside.

4. Making the Béchamel Sauce:

1. 1. Melt the Butter: In a saucepan, melt 60 grams of butter over medium heat.
   2. Add Flour: Add the flour to the melted butter, stirring continuously for 2 minutes to create a smooth roux.

1. Pour in the Milk: Gradually add the milk while whisking to prevent lumps. Continue to stir for 5-7 minutes until the sauce thickens.
2. Season the Sauce: Add salt, black pepper, and a teaspoon of Provencal herbs to enhance the flavor. Remove from heat and set aside.

5. Assembling the Casserole:

1. 1. Layer the Potatoes: In a greased baking dish, layer half of the parboiled potato slices, slightly overlapping them.

1. 1. Add Vegetables and Sausages: Spread the sautéed vegetable mixture over the potatoes, followed by a layer of the cooked sausage slices.
   2. Top with Remaining Potatoes: Add the remaining potato slices on top.
   3. Pour the Béchamel: Evenly pour the béchamel sauce over the layers, ensuring it seeps through.

1. Add the Egg-Mayo Mixture: Beat the 4 eggs with 1 tablespoon of mayonnaise in a separate bowl. Pour this mixture over the casserole for a rich, golden crust.
2. Sprinkle Mozzarella: Finish by spreading the shredded mozzarella cheese on top.

6. Baking:

1. 1. Bake the Casserole: Place the baking dish in the preheated oven at 180°C (350°F). Bake for 40-45 minutes or until the top is golden and bubbly.

1. Cool Slightly: Allow the casserole to rest for 5-10 minutes before serving for easier slicing.

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, halve

Directions:

1. Preheat the oven to 325°F (163°C). Grease and flour a loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. 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.
4. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
5. Fold in the dried fruit mix and nuts until evenly distributed.
6. Pour the batter into the prepared loaf pan, smoothing the top. Arrange the candied cherries on top for decoration.
7. Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Prep Time: 20 minutes | Cooking Time: 80 minutes | Total Time: 1 hour 40 minutes
10. Kcal: 320 kcal | Servings: 10 servings