Mini Pineapple & Condensed Coconut Milk Cheesecakes

Experience a tropical escape with our Mini Pineapple & Condensed Coconut Milk Cheesecakes! A blend of creamy coconut, tangy pineapple, and a crunchy biscuit base – it’s a bite-sized paradise!

Ingredients:

– 180g plain sweet biscuits (Nice, Granita, or Milk Arrowroot)
– ½ tsp ground cinnamon
– 90g unsalted butter, melted
– 85g pkt pineapple-flavored jelly
– 125ml boiling water
– 160ml cold water
– 250g cream cheese, room temperature
– 125ml sweetened condensed coconut milk
– 150g well-drained crushed pineapple
– 250ml thickened cream

‍Instructions:

1. Crush biscuits, mix with cinnamon and melted butter. Press into bases.
2. Dissolve jelly in boiling water, add cold water. Cool slightly.
3. Beat cream cheese until smooth, add condensed coconut milk.
4. Gradually add jelly mix. Stir in crushed pineapple.
5. Whip cream until stiff peaks, fold into mixture.
6. Pour over bases, refrigerate until set.

Vanilla Almond Cream Cake

Table of Contents

Quick Apple Cookies Recipe

Baked Oatmeal with Apples, Cranberries, and Almonds

Ingredients:

Base:

• • 220g rolled oats (approximately 2 cups)

Wet Ingredients:

• • 2 large eggs, beaten
  • 1 mashed banana

• Vanillin (to taste) – substitute with ½ teaspoon vanilla extract if preferred

Fruit and Nut Additions:

• • 2 large apples, sliced

• • Lemon juice (to prevent browning)
  • 80g dried cranberries
  • 80g sliced almonds

Other:

• Olive oil (for greasing the baking mold)

Directions:

1. 1. Preheat the Oven:
      • • Preheat your oven to 180°C (380°F) to ensure the oatmeal bakes evenly.

       

   2. Prepare the Baking Mold:
      • Lightly grease a baking dish with olive oil to prevent sticking. This will make it easier to remove the baked oatmeal once it’s cooked.

1. 1. Prepare the Apples:
      • Slice the apples into thin wedges or bite-sized pieces.
      • Drizzle them with a little lemon juice to prevent browning while you prepare the other ingredients.

1. 1. Mix Wet Ingredients:
      • In a large bowl, whisk together the beaten eggs and vanillin (or vanilla extract).
      • Mash the banana and add it to the egg mixture. Stir well to combine.

1. 1. Combine Dry and Wet Ingredients:
      • Add the rolled oats, dried cranberries, and sliced almonds to the wet ingredients.
      • Stir everything together until well combined.

1. 1. Add Apples and Bake:
      • Gently fold in the sliced apples, ensuring they are evenly distributed throughout the oatmeal mixture.
      • Pour the complete mixture into the greased baking dish.

1. Bake:
   • Bake the oatmeal in the preheated oven for 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
2. Serve:
   • • Allow the baked oatmeal to cool slightly before serving.

    

   • Enjoy it warm on its own, or with your favorite toppings like a drizzle of honey, maple syrup, or a dollop of yogurt.

Serving Suggestions:

• • Serve with a side of yogurt or a splash of milk.

• Drizzle with honey or maple syrup for added sweetness.
• Pair with a cup of tea or coffee for a delightful breakfast.

Cooking Tips:

• • Ensure the apples are evenly sliced to ensure even baking.

• You can substitute the dried cranberries with raisins or dried apricots if preferred.
• To make this recipe gluten-free, use certified gluten-free oats.

No-Bake Walnut Date Bites: Delicious & Healthy in 5 Minutes! pen_spark

Ingredients:

• • 200 grams walnuts
  • 280 grams pitted dates (about 1 cup)

• Optional:
  • • 30 grams sesame seeds (for coating)
    • 90 grams white chocolate, melted
    • 15 grams dark chocolate, melted

   

Instructions:

1. 1. Prep the Base: In a food processor, grind the walnuts until they resemble fine crumbs. Add the pitted dates and blend until a sticky dough forms. Scrape down the sides as needed.

1. 1. Shape the Bites: Scoop out small portions of the dough and roll them into bite-sized balls.

       

   2. Get Creative (Optional): If desired, coat the balls in sesame seeds for a delightful crunch.

       

   3. Chocolate Drizzle (Optional): Line a baking sheet with parchment paper. Place the prepared balls on the sheet. In separate bowls, melt the white and dark chocolate (you can use a microwave on low power, stirring frequently). Drizzle the white chocolate over the balls, followed by a decorative drizzle of dark chocolate.

       

1. Set & Enjoy: Place the baking sheet in the refrigerator for about 15 minutes, allowing the chocolate to harden. Once set, enjoy your delicious and healthy Walnut Date Bites!

More Information:

• • This recipe is naturally vegan, gluten-free, and dairy-free (if you skip the chocolate drizzle).

• • Feel free to adjust the ratio of walnuts to dates depending on your preference for sweetness and texture.
  • If the mixture seems too dry, add a tablespoon or two of water to the food processor while blending the dates.
  • For a fun twist, try adding a pinch of cinnamon or a splash of vanilla extract to the dough mixture.

• These bites can be stored in an airtight container in the refrigerator for up to a week.

Pancho Cake Extravaganza Embark on a journey of irresistibility

Embark on a journey of irresistibility with the famous Pancho Cake – unrealistically delicious, quick, and easy, without a hint of gelatin! This delightful creation boasts layers of chocolate sponge, pineapples, prunes, walnuts, and cherries, all embraced by a luscious cream.

Chocolate Sponge Cake:

– 4 medium-sized eggs
– A pinch of salt
– 16g vanilla sugar
– 180g sugar
– 100ml milk (room temperature)
– 100g odorless vegetable oil
– 220g flour
– 40g cocoa
– 10g baking powder

Prepare Chocolate Sponge Cake:

– Preheat the oven to 175°C (350°F).
– In a bowl, whisk eggs with salt, vanilla sugar, and sugar until light and fluffy.
– Add milk and vegetable oil, continuing to whisk.
– Sift in flour, cocoa, and baking powder. Fold until well combined.
– Pour the batter into a prepared baking dish and bake for about 35 minutes or until a wooden stick comes out clean.

Prepare Ingredients for Layering:

– Drain canned pineapples, reserving 50ml of pineapple juice for impregnation.
– Snack on prunes to soften them.
– Chop walnuts.
– Drain canned cherries.

Cream Preparation:

– In a bowl, whip chilled whipping cream with powdered sugar and vanilla sugar until stiff peaks form.
– In a separate bowl, mix mascarpone (or detached sour cream), cream cheese, and sour cream until smooth.
– Gently fold the whipped cream into the mascarpone mixture until well combined.

Assembling the Pancho Cake:

– Cut the chocolate sponge into two layers.
– Sprinkle each layer with pineapple juice for impregnation.
– Spread a layer of cream, followed by pineapples, prunes, and walnuts. Repeat for the second layer, finishing with cherries on top.

Chill and Serve:

– Refrigerate the Pancho Cake for at least 4 hours or overnight to let the flavors meld.
– Slice and serve this heavenly creation to the delight of your taste buds!

Ultimate Apple Cake Extravaganza

Get ready for an apple cake experience like no other! This recipe guarantees the BEST apple cake you will EVER eat. Forget the rest and indulge in the sweetness of perfection.

Ingredients for a 19 cm Baking Pan:

For the Cake Batter:

– 3 eggs (room temperature)
– 75 grams sugar (2.64 oz.)
– 8 g vanilla sugar (0.28 oz.)
– 150 grams flour (5.29 oz.)
– 10 g baking powder (0.35 oz.)
– 100 g melted butter (3.5 oz.)

For Topping:

– 3 apples
– 3 tablespoons sugar for sprinkling
– Cinnamon to taste

‍ Instructions:

Prepare the Cake Batter:

– In a bowl, whisk together eggs, sugar, and vanilla sugar until fluffy.
– Sift in the flour and baking powder, gently folding them into the batter.
– Incorporate melted butter into the mixture until smooth.

Assemble and Bake:

– Pour the batter into a greased 19 cm baking pan.

Prepare the Apples:

– Peel and thinly slice the apples.
– Arrange apple slices on top of the batter.

Sweet Finishing Touch:

– Sprinkle sugar generously over the apples.
– Dust the top with cinnamon for that extra layer of flavor.

Bake to Perfection:

– Bake in a preheated oven at 180°C (356°F) for 35 minutes.
– After turning, switch to the grill function and bake for an additional 3 minutes until the top achieves a golden finish.

Serve and Enjoy:

– Allow the cake to cool slightly before serving. Slice into perfection and savor the best apple cake you’ll ever taste!

Ready for a taste sensation? Bake this Ultimate Apple Cake, and your taste buds will thank you! Share your delightful creation with the world.

Irresistible Orange Cake in 10 Minutes

Experience the magic of the famous Orange Cake! In just 10 minutes, indulge in a treat that will make your taste buds dance. This cake, with a hint of honey and coconut, literally melts in your mouth.

Ingredients:

– 3 eggs
– Pinch of salt
– 150g sugar
– 150ml vegetable oil
– 150ml orange juice
– Grated orange zest
– 220g flour
– 10g baking powder
– Honey
– Coconuts (for garnish)

‍ Instructions:

Prepare the Batter:

– In a bowl, whisk together eggs, a pinch of salt, and sugar until light and fluffy.
– Gradually add vegetable oil while continuing to whisk.
– Mix in orange juice and grated orange zest.

Combine Dry Ingredients:

– In a separate bowl, sift together flour and baking powder.

Mix the Batter:

– Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.

Bake:

– Pour the batter into a prepared cake pan.
– Bake in a preheated oven at 180°C (350°F) for approximately 30-35 minutes, or until a toothpick comes out clean.

Finish with Sweetness:

– While the cake is still warm, drizzle honey over the top for a sweet touch.

Garnish:

– Sprinkle shredded coconuts over the honey-drizzled cake.

Serve and Enjoy:

– Allow the cake to cool before slicing. Each bite will be a delightful burst of citrusy goodness!

Boiling Water Dumplings with Savory Filling

Get ready for a culinary revelation with these Boiling Water Dumplings! A magical fusion of a simple flour and boiling water dough, filled with a savory mix of minced meat, onions, and herbs. Get ready for a taste sensation like no other!

 Ingredients:

For the Dough:

– 175 ml boiling water
– 1 tsp salt
– 350 gr flour
– 20 ml vegetable oil

For the Filling:

– 2 onions, finely chopped
– Greens to taste
– 250 gr minced meat
– Salt and spices to taste
– 30 ml boiling water

For Frying:

– Vegetable oil

‍ Instructions:

1. In a bowl, mix boiling water, salt, and flour to make a dough. Knead until smooth, then add vegetable oil. Set aside.
2. For the filling, sauté chopped onions in oil until golden. Add minced meat, salt, and spices. Cook until meat is browned.
3. Roll out the dough and cut into circles.
4. Place a spoonful of filling in the center of each circle. Fold and seal the edges.
5. Boil dumplings in salted water until they float.
6. Sauté boiled dumplings in oil until golden brown.

Chocolate Dipped Nut and Seed Cookies Recipe

Ingredients

• 100 g (3.5 oz) walnuts, finely chopped
• 60 g (2.1 oz) toasted hazelnuts, finely chopped
• 25 g (0.9 oz) dried cranberries, soaked and drained
• 25 g (0.9 oz) raisins, soaked and drained
• 30 g (1 oz) cashews, finely chopped
• 2 tbsp pumpkin seeds
• 1 tbsp sesame seeds
• 1 tsp anise seeds
• 3 tbsp honey
• 120 g (4.2 oz) sugar-free chocolate, melted
• 30 g (1 oz) almonds, toasted and finely chopped

Instructions

1. Prepare the Nuts and Seeds

Start by finely chopping 100 g of walnuts and 60 g of toasted hazelnuts. The fine chop allows these nuts to mix well into the dough, providing a consistent texture throughout the cookies. Next, toast 30 g of almonds in a non-stick pan over high heat for about 1 minute. This enhances their flavor, making them more aromatic and crunchy.

2. Soak the Dried Fruits

While the nuts are being prepared, soak 25 g of dried cranberries and 25 g of raisins in separate bowls filled with cold water. Soaking helps to rehydrate the fruits slightly, making them juicier and also helps to remove any traces of preservatives. Drain the fruits well after soaking and pat them dry with a paper towel to remove excess moisture.

3. Mix the Ingredients

In a large mixing bowl, combine the chopped walnuts, hazelnuts, 30 g of chopped cashews, toasted almonds, 2 tablespoons of pumpkin seeds, 1 tablespoon of sesame seeds, and 1 teaspoon of anise seeds. Mix these ingredients thoroughly to ensure even distribution of flavors.

Next, add the drained cranberries and raisins to the bowl, followed by 3 tablespoons of honey. The honey acts as a natural sweetener and binder, helping to hold the mixture together. Mix everything well until you have a cohesive mixture that can be easily shaped into cookies.

4. Shape and Bake the Cookies

Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper. Use a pastry cutter to shape the cookies, ensuring each cookie has the same amount of the mixture for even baking. Alternatively, you can shape the cookies by hand, pressing the mixture firmly to form compact discs.

Place the shaped cookies on the prepared baking tray, leaving a little space between each one. Bake the cookies in the preheated oven for about 15 minutes or until they are golden brown. The baking process will enhance the flavors of the nuts and seeds, while also giving the cookies a delightful crunch.

5. Dip in Chocolate

While the cookies are baking, melt 120 g of sugar-free chocolate using a bain-marie (double boiler). Once the chocolate is smooth and fully melted, remove it from the heat.

After the cookies have baked and cooled slightly, dip half of each cookie into the melted chocolate. The contrast between the crunchy, nutty cookie and the smooth, rich chocolate creates a delicious balance of textures and flavors.

6. Set and Serve

Place the chocolate-dipped cookies on a sheet of parchment paper and let them rest in the fridge for about 15 minutes. This allows the chocolate to set, giving the cookies a glossy, professional finish.

Once the chocolate has hardened, your Chocolate Dipped Nut and Seed  Cookies are ready to be enjoyed. These cookies make for a perfect breakfast treat or a healthy snack any time of the day.

Nutritional Information (per cookie)

Calories: 180 kcal
Carbohydrates: 15 g
Protein: 4 g
Fat: 12 g
Saturated Fat: 3 g
Cholesterol: 0 mg
Sodium: 10 mg
Fiber: 3 g
Sugars: 7 g

Yield: 12-15 cookies

These Chocolate Dipped Nut and Seed Cookies are not only delicious but also packed with nutrients, making them a guilt-free indulgence. Enjoy them with a cup of coffee or tea, or pack them for a nutritious snack on the go!

Yogurt Chocolate Chip Cookies

Ingredients:

1. 1 egg
2. 100 g sugar
3. 100 g plain unsweetened yogurt
4. 50 g oil
5. 300 g flour
6. 50 g dark chocolate chips
7. 8 g baking powder
8. 1 vanilla sugar

For preparation, you will need:

• A drop of oil to shape the dough without sticking to your hands
• Granulated sugar to taste
• A few chocolate drops for the top (optional)

Preparation:

1. In a bowl, mix the yogurt with the egg, oil, and sugar.
2. Then add the flour, baking powder, and vanilla.
3. Add the chocolate chips and form a smooth dough.
4. Shape the cookies and roll them in the sugar.
5. Bake at 180°C for 15/20 minutes.

Bake Every Day for the Most Delicious Treats!

Ingredients

• 3 eggs
• Pinch of salt
• 200 grams of sugar
• 100 grams of yogurt
• 150 milliliters of sunflower oil
• 300 grams of flour
• 10 grams of baking powder
• 1/2 teaspoon vanilla extract
• 150 grams of ground walnuts

Additional ingredients for topping:

• 2 tablespoons of flour
• 2 tablespoons of sugar
• 30 grams of cold butter
• 50 grams of ground walnuts

Method of Preparation

1. Preparing the Batter

• In a bowl, beat the eggs with a pinch of salt until foamy.
• Gradually add sugar and beat until the mixture turns white.
• Mix in yogurt, oil, and vanilla extract gently to preserve the volume of the eggs.
• Sift flour and baking powder together and add to the mixture.
• Stir until you achieve a smooth batter consistency.
• Finally, fold in the ground walnuts for that nutty goodness.

2. Topping Preparation

• Combine flour and sugar in a bowl.
• Cut in cold butter until crumbly.
• Mix in ground walnuts for added crunch.

3. Baking the Dessert

• Grease a baking dish and pour the batter into it.
• Sprinkle the prepared topping over the batter evenly.
• Bake at 180 degrees Celsius for 35-40 minutes or until a toothpick inserted comes out clean.

4. Serving and Enjoying

• Allow the dessert to cool before slicing and serving.
• Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
• Share with friends and family to spread the joy of homemade treats!

Oatmeal and Almond Bars with Berry Chia Filling

Ingredients:

For the Bars:

• • 100 g oatmeal

• • 120-130 g almond flour
  • 50 g coconut oil
  • 1 banana

• A pinch of salt
• 1 tsp stevia (or any sweetener of your choice)

For the Berry Filling:

• • 250 g frozen berries (e.g., cherries)
  • Sweetener of your choice (to taste)
  • 3 tbsp chia seeds

Nutritional Information (per 100 grams):

• • Calories: 303.54 kcal
  • Protein: 8.46 g
  • Fat: 21.09 g

• Carbohydrates: 23.28 g

Preparation Time:

• • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes

• Total Time: 40-45 minutes

Instructions:

Prepare the Berry Chia Filling:

1. 1. In a small saucepan, combine the frozen berries and your choice of sweetener.

1. Cook over medium heat until the berries break down and the mixture thickens slightly.
2. Stir in the chia seeds and let the mixture sit for about 10 minutes to thicken further.

Prepare the Bar Mixture:

1. 1. Preheat your oven to 180°C (350°F).
   2. In a large bowl, combine the oatmeal and almond flour.
   3. Melt the coconut oil and add it to the dry ingredients.

1. Mash the banana and add it to the mixture along with a pinch of salt and stevia.
2. Mix well until all ingredients are combined and a dough forms.

Assemble and Bake:

1. 1. Line a baking dish with parchment paper.
   2. Press half of the bar mixture evenly into the bottom of the baking dish.
   3. Spread the berry chia filling over the base layer.

1. Cover the filling with the remaining bar mixture, pressing it down gently.
2. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown.

Cool and Serve:

1. Allow the bars to cool completely in the baking dish before cutting into squares.
2. Enjoy your delicious and healthy Oatmeal and Almond Bars with Berry Chia Filling!

Serving Suggestions:

• • Enjoy these bars as a quick breakfast or a healthy snack.

• Serve them with a dollop of Greek yogurt or a drizzle of honey for added flavor.
• Pair them with a cup of tea or coffee for a delightful treat.

Cooking Tips:

• • Make sure to let the chia filling sit and thicken before spreading it on the bars.

• Adjust the sweetness of the filling according to your taste by adding more or less sweetener.
• Store the bars in an airtight container in the refrigerator for up to a week.

Nutritional Benefits:

• • Oats: Provide fiber, which aids digestion and helps keep you full longer.

• Almond Flour: High in healthy fats, protein, and vitamin E.
• Chia Seeds: Packed with omega-3 fatty acids, fiber, and antioxidants.
• Coconut Oil: Contains medium-chain triglycerides (MCTs), which may support metabolism.

Chocolate Cream Tart with a Buttery Crust

Ingredients:

For the Dough:

• • Egg – 1 large
  • Sugar – 80 grams (⅓ cup)

• • Vanilla Yeast – 8 grams (about 1 packet)
  • Oil – 50 ml (3½ tablespoons)
  • Soft Butter – 50 grams (3½ tablespoons)

• Flour – 250 grams (2 cups)
• Baking Powder – 10 grams (2 teaspoons)

For the Chocolate Cream:

• • Egg – 1 large

• • Sugar – 25 grams (2 tablespoons)
  • Cornstarch – 40 grams (4 tablespoons)
  • Milk – 400 ml (1⅔ cups)

• Dark Chocolate – 100 grams (3.5 oz)
• Sweetened Cream – 200 ml (¾ cup + 1 tablespoon)

For Toppings:

• • Chocolate Chips – as desired

• Powdered Sugar – for dusting

Steps to Make:

Step 1: Prepare the Dough

1. 1. In a large mixing bowl, combine the egg and sugar. Beat until the mixture is light and frothy.
   2. Add the vanilla yeast, oil, and soft butter. Mix well until combined.

1. Gradually add the flour and baking powder, stirring until a soft, pliable dough forms.
2. Knead the dough lightly on a floured surface. Cover with a clean cloth and let it rest for 15-20 minutes.

Step 2: Prepare the Chocolate Cream

1. 1. In a medium saucepan, whisk together the egg, sugar, and cornstarch until smooth.

1. 1. Gradually add the milk while whisking to prevent lumps.
   2. Place the saucepan over medium heat, stirring constantly until the mixture thickens.
   3. Remove from heat and stir in the dark chocolate until melted and smooth.

1. Let the mixture cool slightly, then gently fold in the sweetened cream until well combined.

Step 3: Assemble the Tart

1. 1. Preheat your oven to 180°C (350°F).
   2. Roll out the dough on a floured surface to fit your tart pan. Transfer the dough to the pan, pressing it evenly into the bottom and sides. Trim any excess dough.

1. Prick the base of the dough with a fork to prevent puffing during baking.
2. Bake the crust for 15-18 minutes, or until golden brown. Let it cool completely.

Step 4: Add the Chocolate Cream

1. 1. Once the crust has cooled, pour the prepared chocolate cream into the crust, spreading it evenly.

1. Sprinkle chocolate chips on top as desired.

Step 5: Chill and Serve

1. 1. Refrigerate the tart for at least 2 hours to allow the chocolate cream to set.
   2. Before serving, dust with powdered sugar for an elegant finish.

Nutrition Facts (Per Serving):

• • Calories: ~300 kcal
  • Protein: 5 g
  • Carbohydrates: 35 g

• • Fat: 15 g
  • Fiber: 2 g
  • Sugar: 20 g

• Sodium: 50 mg

Cheesy Cabbage and Sausage Casserole

Ingredients

For the Casserole:

• • 1 onion, finely chopped

• • Olive oil, for cooking
  • 4 cloves of garlic, minced
  • 1 zucchini, grated

• • Salt and pepper, to taste
  • 150g ketchup
  • 2 hunting sausages, sliced

• • 1 cabbage, shredded
  • 4 eggs
  • Paprika, to taste

• • Seasoning for vegetables, to taste
  • Dried dill, to taste
  • 150g sour cream

• • 130g flour
  • 1 tomato, sliced
  • 180g cheese, grated

Steps to Make It

Step 1: Prepare the Vegetables

1. 1. Heat a drizzle of olive oil in a large skillet over medium heat.
   2. Sauté the chopped onion until translucent, then add the minced garlic and cook for another minute until fragrant.
   3. Stir in the grated zucchini and season with salt, pepper, and a pinch of paprika. Cook for 5 minutes until softened. Remove from heat and set aside.

Step 2: Cook the Cabbage

1. In a separate large pot, bring water to a boil.
2. Blanch the shredded cabbage for 5 minutes to soften it slightly. Drain and set aside.

Step 3: Prepare the Batter

1. 1. In a mixing bowl, whisk together the eggs, sour cream, and flour until smooth.

1. Add a pinch of paprika, seasoning for vegetables, and dried dill for extra flavor. Mix well.

Step 4: Assemble the Casserole

1. 1. Preheat your oven to 180°C (350°F).
   2. In a greased baking dish, layer the cabbage at the bottom. Spread the sautéed zucchini mixture over the cabbage.

1. 1. Arrange the sliced hunting sausages on top.
   2. Drizzle the ketchup evenly over the sausages, then layer with the sliced tomato.
   3. Pour the egg and sour cream batter evenly over the dish.

1. Top with grated cheese, spreading it generously to cover the casserole.

Step 5: Bake

1. 1. Place the casserole in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and bubbly.
   2. Let it rest for 5 minutes before serving to allow the layers to set.

Nutrition Facts (Per Serving)

• • Calories: ~320 kcal
  • Protein: ~14 g
  • Carbohydrates: ~20 g

• Fat: ~20 g
• Fiber: ~4 g