PST-Algerie

Category: cake

  • Easy Baked Chicken and Rice

    Easy Baked Chicken and Rice

    Easy Baked Chicken and Rice

    Ingredients:

    1 ½ cups minute rice
    1 can cream of chicken soup
    1 can cream of mushroom soup
    1 can cream of celery soup
    Chicken pieces (bone-in or boneless)
    Salt & Pepper to taste

    Instructions:

    Preheat your oven to 350°F (175°C), and spray a baking dish with nonstick cooking spray.

    In a mixing bowl, combine the rice and all three cans of soup (cream of chicken, mushroom, and celery). Stir until well combined.

    Evenly spread the rice mixture across the bottom of the prepared baking dish.

    Place the chicken pieces on top of the rice mixture.

    Cover the dish tightly with foil.

    Bake in the preheated oven for 90 minutes.

    After baking, season with salt and pepper to your liking.

    Serve and enjoy this hearty, comforting meal!

    Prep Time: 10 mins | Total Time: 1 hour 40 mins | Servings: 4

  • Fluffy Pancakes

    Fluffy Pancakes

    Fluffy Pancakes

    Table of Contents

    Ingredients

    • 2 eggs
    • 10 g of unsalted butter
    • 1 teaspoon of concentrated coffee aroma
    • 1 pinch of salt
    • 20 ml of whole milk
    • 30 gr of wheat flour
    • 40 grams of sugar
    • 1 teaspoon lemon juice

    Instructions

    • The first step to making these fluffy pancakes
    • We will start by separating the yolks from the whites. Mix the yolks in a bowl with the previously melted butter, the milk, and the teaspoon of coffee flavoring, if you prefer you can use other essences such as vanilla. Now we will mix well.
    • Then add a pinch of salt and the previously sifted flour, mixing it with the kitchen rods.
    • Next, beat the egg whites until stiff, for this put the mixer at full power and, when it starts to thicken, add a teaspoon of lemon and, little by little, the sugar until the egg whites are mounted. If you prefer, you can make it by hand with the rods.
    • Then add the egg whites to the bowl with the egg yolks and, with enveloping movements, mix everything very well using the icing tongue.
    • Finally, as soon as it is ready, preheat a large saucepan with a few drops of oil using a brush on the base of the saucepan, using a small ladle or pastry bag to introduce the mixture.

    Tips for Making Fluffy Pancakes

    Achieving the perfect stack of fluffy pancakes requires attention to detail and a few tricks of the trade.

    See also  Creamy dessert with 5 ingredients: Simple and delicious with sprinkles
    Ingredient Ratios

    The ratio of flour to liquid in the pancake batter is crucial. Too much flour can result in dense pancakes, while too much liquid can make them thin and flat. Aim for a balanced ratio to achieve optimal fluffiness.

    Mixing Methods

    When mixing the batter, avoid overmixing, as this can overdevelop the gluten in the flour, leading to tough pancakes. Instead, mix the ingredients until just combined, leaving some lumps in the batter.

    Cooking Temperature

    Cook pancakes on a preheated griddle or skillet over medium-low heat. This allows them to cook through evenly without burning on the outside. Use a non-stick cooking spray or a small amount of butter to prevent sticking.

    Conclusion

    Fluffy pancakes are more than just a delicious breakfast treat—they’re a culinary canvas for creativity and exploration. By mastering the art of making fluffy pancakes, you can elevate your breakfast game and delight your taste buds with each fluffy bite.

  • Banana and Condensed Milk Recipes

    Banana and Condensed Milk Recipes

    Banana and Condensed Milk Recipes

    Table of Contents

    Ingredients

    • 2 ripe bananas: Choose bananas that are spotty and soft for the best flavor and texture.
    • 1 cup sweetened condensed milk: This will add creaminess and sweetness to your dessert.
    • 1 teaspoon vanilla extract: Optional but it enhances the flavor profile beautifully.
    • A pinch of salt: This will help balance the sweetness.

    Optional Add-ins:

    • 1/2 teaspoon ground cinnamon: Adds a warm spice.
    • Chopped nuts: Walnuts or pecans can give a lovely crunch.
    • Chocolate chips: For a richer dessert.
    • Whipped cream: To top it off.

    Instructions

    • Peel and Slice: Start by peeling the ripe bananas. Slice them into smaller pieces to make them easier to mash.
    • Mash the Bananas: In a mixing bowl, use a fork or potato masher to mash the bananas until they are mostly smooth, with just a few small lumps remaining for texture. The riper the bananas, the sweeter and creamier your mixture will be.
    • Add Condensed Milk: Pour the sweetened condensed milk over the mashed bananas. If you’re using vanilla extract, add it now as well.
    • Mix Thoroughly: Use a whisk or spatula to mix the bananas and condensed milk together until fully combined. The mixture should be smooth, creamy, and slightly thickened.
    • Add Salt: Sprinkle in a pinch of salt to enhance the flavors. This step is crucial, as it balances the sweetness of the condensed milk.
    • Incorporate Optional Add-ins: If you’re using cinnamon, nuts, or chocolate chips, fold them into the mixture at this stage. Each addition will contribute unique flavors and textures to your final dessert.
    • Refrigerate: For the best taste and texture, cover the mixture and refrigerate it for at least 30 minutes. This allows the flavors to meld together beautifully.
    • Serve: Once chilled, serve the banana condensed milk mixture in small bowls or cups. Top with whipped cream if desired, and garnish with additional banana slices or nuts for a professional touch.

    Creative Serving Ideas

    • As a Dessert Bowl: Enjoy it as a simple yet delicious dessert on its own.
    • On Toast: Spread it on warm toast for a decadent breakfast treat.
    • As a Dip: Serve it with fresh fruit like strawberries, apple slices, or graham crackers for dipping.
    • In Parfaits: Layer it with granola and fresh fruit for a delightful parfait.
    • As a Pancake or Waffle Topping: Drizzle it over pancakes or waffles for an indulgent brunch option.

    Health Benefits of Banana and Condensed Milk

    Bananas are not only delicious but also come with a plethora of health benefits:

    See also  The Ultimate Dinner Delight: A Taste of Italy in Your Kitchen

    Rich in Nutrients: Bananas are a good source of vitamin C, vitamin B6, and potassium, all essential for maintaining good health.

    Natural Energy Booster: Their natural sugars provide an instant energy boost, making them a perfect pre- or post-workout snack.

    Digestive Health: High in fiber, bananas can aid digestion and promote a healthy gut.

  • No-Bake 3-Ingredient Milk Pudding Dessert!

    No-Bake 3-Ingredient Milk Pudding Dessert!

    No-Bake 3-Ingredient Milk Pudding Dessert!

    Table of Contents

    Ingredients:

    • 2 cups milk (500ml)
    • 1/3 cup sugar (70g)
    • 2 eggs
    • Optional: 1 teaspoon vanilla extract
    • Optional garnish: Chopped nuts or caramel sauce

    Instructions:

    Preparing the Pudding:

    1. In a saucepan, pour 2 cups of milk and add 1/3 cup of sugar. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.

    Whisking the Eggs:

    1. In a separate bowl, crack and whisk the eggs until well beaten.

    Tempering the Eggs:

    1. Gradually pour a small amount of the hot milk mixture into the beaten eggs while whisking continuously. This process is called tempering and helps prevent the eggs from curdling.

    Combining Ingredients:

    1. Pour the egg mixture back into the saucepan with the remaining hot milk mixture while continuously stirring.
      Cooking the Pudding:
    2. Place the saucepan back on the stove over low heat. Cook the mixture, stirring constantly, until it thickens enough to coat the back of a spoon. Do not let it boil.

    Adding Vanilla (Optional):

    1. If using vanilla extract for added flavor, stir it into the pudding mixture once it’s removed from the heat.

    Chilling the Pudding:

    1. Transfer the pudding mixture into individual serving bowls or a larger serving dish.
    2. Allow it to cool at room temperature for a while before placing it in the refrigerator to chill for at least 2-3 hours until it sets.

    Garnishing (Optional):

    1. Once the pudding is chilled and set, garnish with chopped nuts or a drizzle of caramel sauce for an extra touch of flavor.
    2. Serve and Enjoy!
    3. Spoon out servings of this delicious and creamy milk pudding for a delightful and easy dessert!
  • Cheese Twist Bread

    Cheese Twist Bread

    Cheese Twist Bread

    Table of Contents

    Ingredients

    1 ⅝ cup flour

    • 7g dry yeast

    • 3g salt

    • 180ml hot milk

    • 45g butter

    • 1 egg

    • 125 g grated cheese

    • 3 tablespoons chopped parsley

    • Softened butter

    • Wash the eggs

    Preparation

    Mix the flour with the salt, make a well in the center and add the yeast, salt, milk, butter and egg. Whisk to combine all the liquids, then start adding the flour from the sides.

    When the dough comes together in lumps, knead well until smooth, form a ball, then let rest for 1 hour. Cut the dough into quarters, roll each into a ball and roll out into a rectangle. Brush two rectangles with butter, add cheese and parsley on top and cover with two more layers of dough.

    1. Roll lightly with a rolling pin, then cut into strips. Gather the strips in pairs, sandwiching a little more butter in between. Place on a baking sheet lined with parchment paper and let rest for 20 minutes. Brush with egg yolk and bake at 180C/350F for 25 minutes.

    Enjoy !

  • Dessert Cookies Recipe

    Dessert Cookies Recipe

    Dessert Cookies Recipe

    Table of Contents

    Baking Cookies is more than just a kitchen task; it’s a joyful experience that brings people together. Whether you’re a beginner or an expert, this cookie recipe is designed to ensure you bake perfect recipe every time.

    Ingredients
    • 1/2 cup of milk
    • 1 egg
    • 1 teaspoon of dry yeast
    • 2 tablespoons of granulated sugar
    • 1 packet of vanilla
    • 1 pinch of salt
    • 150 g of melted butter
    • 3 cups + 1 tablespoon of flour
    For the Coating:
    • 1 cup of granulated sugar
    For Topping:
    • 3 tablespoons of granulated sugar
    • 1 teaspoon of cinnamon
    Instructions
    • In a suitable kneading bowl, mix the milk, sugar, and yeast.
    • Add the egg, vanilla, melted butter, and salt, and continue mixing.
    • Gradually add the flour, kneading until you have a dough that doesn’t stick to your hands. Cover the dough and let it sit for 30 minutes.
    • Roll out the dough with a rolling pin. Sprinkle half of the dough with granulated sugar, then fold it over. Sprinkle more sugar on the folded dough and fold it again into a square shape.
    • Roll out the dough again and sprinkle it with the remaining granulated sugar and cinnamon mixture. Cut the dough into squares using a knife or cookie cutter.
    • Place the shaped cookies on a baking sheet lined with parchment paper.
    • Bake in a preheated oven at 170°C (338°F) until golden brown.
    • Enjoy your melt-in-the-mouth sugar cookies! Bon appétit!
    Variations of Cookies Recipes
    Chocolate Chip Cookies

    Classic and beloved, these cookies feature a chewy center and crispy edges. Basically, use a mix of semisweet and milk chocolate chips for a balanced flavor.

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    Oatmeal Raisin Cookies

    Add 1 cup of rolled oats and 1 cup of raisins to the basic dough for a chewy, hearty cookie. Accordingly, this addition enhances both texture and flavor.

    Sugar Cookies

    For a simple, sweet treat, skip the chocolate chips and add a teaspoon of almond extract. Roll the dough in sugar before baking for a sparkly finish.

    Healthy Cookies Alternatives

    Using Whole Wheat Flour

    Substitute half of the all-purpose flour with whole wheat flour for added fiber and nutrients. Indeed, this simple change can make your cookies healthier.

    Reducing Sugar

    Cut the sugar by a third for a less sweet cookie that still satisfies.

    Decorating Ideas

    Icing and Sprinkles

    Once cooled, decorate your cookies with royal icing and colorful sprinkles. This is perfect for holidays and special occasions.

    Creative Designs for Special Occasions

    Use cookie cutters to create shapes for different themes; afterward, decorate with icing, candies, and edible glitter for a festive touch.

  • Stuffed Cabbage Rolls

    Stuffed Cabbage Rolls

    Stuffed Cabbage Rolls

    Table of Contents

    Ingredients:

    For the Filling:

      • 8-10 cabbage leaves
      • 1 lb lean ground beef
      • 1 tsp salt
      • 1 1/2 tsp pepper
      • 1/2 medium onion, finely chopped
      • 1 cup rice
      • 1/2 cup milk
      • 2 cloves garlic, crushed
      • 1 beaten egg
      • Cheese of your choice for toppings

    For the Sauce:

      • 1 8 oz can of tomato sauce
      • 1 tbsp brown sugar
      • 2 tbsp ketchup
      • 1 tsp Worcestershire sauce
      • 1/2 tsp lemon juice

    Instructions:

    1. Prepare the Cabbage:
        • Boil a large pot of salted water.
        • Cut deeply at a 45-degree angle to remove the core of the cabbage.
        • Place the cabbage in boiling water and boil for 5 minutes.

       

      • Using tongs, remove 8-10 leaves and allow them to cool completely.
    2. Prepare the Filling:
        • In a mixing bowl, beat the egg and milk.

       

      • Add the ground beef, salt, pepper, garlic, onion, and rice. Mix well to combine.
    3. Prepare the Sauce:
        • In a separate mixing bowl, combine the tomato sauce, brown sugar, ketchup, Worcestershire sauce, and lemon juice. Mix until well combined.

       

    4. Assemble the Rolls:
        • Lay out a cabbage leaf and scoop about 4 tbsp (1/4 cup) of the beef mixture onto it. Roll it up, tucking in the sides as you go.
        • Pour a layer of sauce into the bottom of a casserole dish.

       

        • Place the cabbage rolls in the dish side by side.
        • Cover them with the remaining sauce.
        • Cover the dish with a lid or aluminum foil.

       

    5. Bake:
        • Preheat the oven to 350°F (175°C).
        • Bake the cabbage rolls for 1 hour.

       

    6. Serve:
        • Remove from the oven and grate your favorite cheese on top.
        • Serve hot and enjoy your delicious cabbage rolls.

       

    Serving Suggestions:

      • Serve with mashed potatoes or a fresh green salad.
      • Enjoy with a side of crusty bread to soak up the extra sauce.

    Cooking Tips:

    • Use lean ground beef to reduce the fat content.
    • For extra flavor, you can add herbs like parsley or dill to the filling.

    Nutritional Benefits:

      • Cabbage is rich in vitamins C and K.
    • Lean ground beef provides protein and iron.
    • This dish includes a balanced mix of protein, carbohydrates, and vegetables.
  • No-Bake 10-Minute Dessert Recipe

    No-Bake 10-Minute Dessert Recipe

    No-Bake 10-Minute Dessert Recipe

    Table of Contents

    Ingredients:

    30 g cocoa powder
    80 g sugar
    100 ml milk
    250 g cookies (like graham crackers, digestive biscuits, or any plain cookies)
    50 g butter (melted)
    50 g walnuts (chopped)
    90 g chocolate (melted)

    Directions:

    Prepare the cookie mixture:
    Crush the cookies into fine crumbs using a food processor or by placing them in a ziplock bag and crushing them with a rolling pin. Transfer the crumbs to a large bowl.

    Mix in the wet ingredients:
    Add the melted butter, milk, and cocoa powder to the cookie crumbs. Stir well until the mixture is thoroughly combined.

    Add the walnuts and chocolate:
    Stir in the chopped walnuts and melted chocolate, mixing until the ingredients are evenly distributed.

    Shape the dessert:
    Press the mixture into a small pan or mold lined with parchment paper. Smooth the top with a spatula or the back of a spoon.

    Chill or serve immediately:
    You can serve this dessert immediately for a soft and gooey texture or chill it in the refrigerator for about 10 minutes for a firmer bite. Slice into squares or bars and enjoy!

    Serving Suggestions:
    Top with whipped cream or fresh berries for added flavor.
    Drizzle with extra melted chocolate or caramel sauce for a luxurious finish.
    Serve with a scoop of vanilla ice cream for a delightful contrast.

    Cooking Tips:
    Use any type of plain cookies you like; even leftover cookies work perfectly.
    Add a pinch of salt to balance the sweetness if using unsalted butter.
    For a crunchier texture, add some chopped almonds or hazelnuts along with the walnuts.

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    Nutritional Benefits:
    No eggs or flour, making it suitable for those with specific dietary restrictions.
    Contains healthy fats from walnuts, which are rich in omega-3 fatty acids.
    Quick energy boost from chocolate and sugar, perfect for a pick-me-up snack.

  • Apple Puff Pastry Tart with Yogurt Cream Filling

    Apple Puff Pastry Tart with Yogurt Cream Filling

    Apple Puff Pastry Tart with Yogurt Cream Filling

    Table of Contents

    Ingredients:

    2 sheets of puff pastry (each 250 g / 8.8 oz)
    1 teaspoon sugar (for dusting each puff pastry sheet)
    3 apples, peeled, cored, and sliced
    3 tablespoons butter (90 g)
    2 tablespoons sugar (45 g)
    2 cups yogurt (480 g)
    1 cup heavy cream (240 ml / 8 fl oz)
    3 tablespoons condensed milk (90 g)
    1 tablespoon agar agar (10 g / 0.35 oz)

    Directions:

    Prepare the first puff pastry layer:
    Preheat the oven to 180°C (350°F).
    Place one puff pastry sheet into a 24 cm (9.5-inch) mold, trimming the edges if necessary.
    Sprinkle with 1 teaspoon of sugar.
    Bake for 18 minutes or until golden and puffed. Remove from the oven and let it cool.

    Cook the apples:
    In a medium pan, melt the butter over medium heat.
    Add the apple slices and 2 tablespoons of sugar.
    Cook for about 10 minutes or until the apples are soft and caramelized. Set aside to cool.

    Prepare the second puff pastry layer:
    Place the second puff pastry sheet on a baking tray lined with parchment paper.
    Sprinkle with 1 teaspoon of sugar.
    Bake for 18 minutes at 180°C (350°F) or until golden and puffed. Let it cool.

    Make the yogurt cream filling:
    In a saucepan, combine the yogurt, heavy cream, condensed milk, and agar agar.
    Cook over low heat, stirring constantly, until it begins to boil.
    Allow the mixture to cool to room temperature until it starts to thicken (about 6-8 minutes).

    Assemble the tart:
    Place the first baked puff pastry sheet into the mold, then layer with caramelized apples.
    Pour the yogurt cream mixture over the apples gradually to ensure it seals the contour well.
    Refrigerate for 1 hour to set.

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    Serving Suggestions:
    Serve chilled with a drizzle of caramel sauce or a sprinkle of cinnamon.
    Pair with a scoop of vanilla ice cream or whipped cream for extra indulgence.
    Garnish with fresh mint leaves for a touch of color and freshness.

    Cooking Tips:
    Use firm apples like Granny Smith or Honeycrisp for a balance of sweetness and tartness.
    Allow the yogurt mixture to cool slightly before pouring to prevent it from melting the pastry layers.
    If the agar agar sets too quickly, reheat gently until pourable.

    Nutritional Benefits:
    Rich in calcium and protein from yogurt and cream.
    Apples add fiber and antioxidants, supporting digestive health.
    Lower in refined sugar compared to many traditional tarts.

  • Quick Nut and Seed Bars

    Quick Nut and Seed Bars

    Quick Nut and Seed Bars

    Table of Contents

    Ingredients:

    85 grams (1 cup) almonds
    85 grams (1 cup) cashew nuts
    85 grams (1 cup) sunflower seeds
    85 grams (1 cup) peanuts
    1/2 teaspoon ground nutmeg
    70 grams (1/4 cup) honey
    85 grams (1/2 cup) white chocolate
    1-2 tablespoons vegetable oil
    Vegetable oil (for greasing the mold)

    Directions:

    Blend Nuts and Seeds:
    Place almonds, cashew nuts, sunflower seeds, and peanuts in a blender or food processor.
    Pulse until finely chopped but still slightly chunky.

    Mix with Spices and Honey:
    Add ground nutmeg to the mixture.
    Pour in honey and stir well until evenly distributed.

    Prepare the Mold:
    Lightly grease a mold or small baking dish with vegetable oil.

    Melt White Chocolate:
    Combine white chocolate and vegetable oil in a microwave-safe bowl.
    Heat in 20-second intervals, stirring each time, until fully melted and smooth.

    Combine and Set:
    Pour melted white chocolate over the nut and seed mixture.
    Stir gently to mix well.
    Transfer to the prepared mold, pressing down firmly to compact.

    Chill and Serve:
    Refrigerate for 1-2 hours, until the chocolate is firm and set.
    Remove from mold and cut into bars or squares.

    Serving Suggestions:

    Enjoy as a quick snack or a light dessert.
    Pairs well with a cup of tea or coffee.
    Serve with fresh fruit for an added touch of sweetness.
    Top with a sprinkle of sea salt for extra flavor.
    Cooking Tips:

    Ensure the white chocolate is fully melted for a smooth texture.
    Press the mixture firmly into the mold to help the bars hold their shape.
    Adjust the nut and seed combination based on your preferences.
    For a more robust flavor, use high-quality white chocolate.
    Nutritional Benefits:

    See also  Unlocking the Secret of Master Baker’s Bread: A Recipe Revealed

    Nuts and seeds provide healthy fats, protein, and fiber.
    Honey adds natural sweetness and has antioxidant properties.
    White chocolate contributes a creamy texture and rich flavor.
    Dietary Information:

    This recipe contains nuts and honey.
    Suitable for vegetarians.
    Not suitable for those with nut allergies (substitute with seeds or nut butters).

  • Cheesy Beef Nacho Wrap

    Cheesy Beef Nacho Wrap

    Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
    Kcal: 450 kcal | Servings: 4 wraps

    Ingredients:

    • 1 lb ground beef
    • 1 packet taco seasoning
    • 1 cup nacho cheese sauce
    • 1/2 cup diced tomatoes
    • 1/2 cup shredded lettuce
    • 1/4 cup sliced black olives
    • 1/4 cup chopped green onions
    • 4 large flour tortillas
    • 1/2 cup sour cream
    • 1 cup shredded cheddar cheese
    • 1 tablespoon olive oil

    Directions:

    Please continue to the next page (>) for the full list of ingredients and complete cooking instructions. Enjoy this meal!

    Directions:

    Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, about 7-10 minutes. Drain any excess fat.

    Stir in the taco seasoning and cook according to the package instructions.

    Warm the flour tortillas in a microwave or on a skillet.

    Spread a layer of nacho cheese sauce on each tortilla.

    Add a portion of the seasoned ground beef to each tortilla.

    Top with diced tomatoes, shredded lettuce, sliced black olives, chopped green onions, and shredded cheddar cheese.

    Drizzle with sour cream.

    Roll up the tortillas tightly to form wraps.

    Serve immediately and enjoy!

  • Blueberry Flax Muffins with Oat Bran and Lemon Zest

    Blueberry Flax Muffins with Oat Bran and Lemon Zest

    Blueberry Flax Muffins with Oat Bran and Lemon Zest

    Table of Contents

    Ingredients

    • 1 1/2 cups (180 g) oat bran
    • 1/2 cup (60 g) flaxseed meal
    • 1/2 cup (60 g) whole wheat flour (or gluten-free flour, if preferred)
    • 1/4 cup (50 g) coconut sugar or another diabetic-friendly sweetener
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • Zest of 1 lemon
    • 1/2 cup (120 ml) unsweetened applesauce or Greek yogurt
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1/2 cup (120 ml) almond milk (or any milk of choice)
    • 1 cup fresh blueberries (plus a few extra for topping)
    • 1 tablespoon lemon juice (optional, for extra lemon flavor)

    Step-by-Step Instructions

    1. Preheat the Oven

    Begin by preheating your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or lightly greasing the cups to prevent sticking. This step ensures that your muffins bake evenly and release easily from the tin.

    2. Mix the Dry Ingredients

    In a large mixing bowl, whisk together the following dry ingredients:

    •  Oat bran
    • Flaxseed meal
    • Whole wheat flour
    • Coconut sugar
    • Baking powder
    • Baking soda
    • Salt
    • Ground cinnamon
    • Lemon zest

    The combination of oat bran and flaxseed meal provides a great source of fiber and omega-3 fatty acids, while the lemon zest adds a refreshing burst of citrus flavor that complements the blueberries.

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    3. Prepare the Wet Ingredients

    In a separate medium-sized bowl, beat the eggs until light and frothy. Then, mix in the unsweetened applesauce (or Greek yogurt), vanilla extract, and almond milk. If you prefer a stronger lemon flavor, add the lemon juice at this stage. The applesauce or Greek yogurt provides moisture and ensures the muffins remain tender and fluffy.

    4. Combine the Wet and Dry Ingredients

    Gradually fold the wet mixture into the dry ingredients, using a spatula or wooden spoon. Be sure to stir gently to avoid overmixing, as overworking the batter can result in denser muffins. The batter should be just combined with some lumps remaining—this ensures a light texture in the final product.

    Next, gently fold in the fresh blueberries, making sure they are evenly distributed throughout the batter. Reserve a few extra blueberries for topping the muffins later.

    5. Fill the Muffin Tin

    Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. This gives the muffins enough room to rise and develop a nice dome. Top each muffin with a few extra blueberries for an eye-catching presentation and an extra burst of flavor.

    6. Bake

    Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center of a muffin comes out clean. Baking times may vary depending on your oven, so keep an eye on the muffins after the 18-minute mark.

    Once baked, allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy on the bottom while cooling.

    7. Serve and Store

    These Blueberry Flax Muffins with Oat Bran and Lemon Zest can be enjoyed fresh out of the oven or stored in an airtight container at room temperature for up to 3 days. They are perfect with a morning coffee or as a healthy snack on the go. For longer storage, freeze the muffins for up to 2 months. To enjoy later, simply reheat in the microwave for a warm, fresh-from-the-oven experience.

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    Tips for Success

    • Topping Ideas: For added crunch, sprinkle a bit of ground flaxseeds or a few oats on top of each muffin before baking. This enhances both texture and appearance.
    • Make It Gluten-Free: For those with gluten sensitivity, substitute the whole wheat flour with a gluten-free flour blend. Ensure that the other ingredients, such as oat bran, are certified gluten-free if necessary.
    • Diabetic-Friendly Sweeteners: While coconut sugar provides a subtle caramel flavor and lower glycemic index than regular sugar, you can use other sweeteners like stevia, monk fruit sweetener, or erythritol for even lower sugar content.

    Nutritional Information (per muffin)

    • Servings: 12 muffins
    • Calories: 150
    • Total Fat: 7g
    • Saturated Fat: 1g
    • Cholesterol: 35mg
    • Sodium: 140mg
    • Total Carbohydrates: 18g
    • Dietary Fiber: 5g
    • Sugars: 6g
    • Protein: 5g
  • Pumpkin Spiced Biscotti

    Pumpkin Spiced Biscotti

    Yield(s): Makes 24 biscotti

    15m prep time

    50m cook time

    5.0
    Rated by 1 reviewers

    Allergens: Milk, Gluten

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    For biscotti:
    • 1/2 cup unsalted butter, melted
    • 1/2 cup canned pumpkin puree
    • 1 cup sugar
    • 2 eggs
    • 1 orange, zested
    • 2 teaspoons vanilla
    • 2 1/2 cups flour
    • 2 teaspoons baking powder
    • 3/4 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon cloves
    • 1/4 teaspoon ginger
    • 1/4 teaspoon nutmeg
    • Demerara sugar, for dusting
    For glaze:
    • 1 cup white chocolate, melted
    • 1/2 teaspoon pumpkin spice
    Preparation
    1. Preheat the oven to 350 °F and prepare two greased parchment-lined sheet tray.
    2. Mix together the flour, baking powder, and salt in a bowl until combined. Set aside.
    3. In a stand mixer, combine the butter and sugar until butter turns pale yellow in color. Use a spatula to clean the sides once or twice before moving on.
    4. Add the eggs, vanilla, and orange zest
    5. Add the flour mixture to the batter until just combined.
    6. Divide the dough into two even pieces then place onto a sheet tray, and using an offset spatula to shape each piece into a 1” flat rectangle. Sprinkle with coarse demerara sugar, then bake loaf for 25 – 30 minutes.
    7. Remove the baking pan from the oven and transfer to a cutting board. Cut the biscotti into 2′ pieces on a bias and place back on the sheet tray on it’s side. Repeat for remaining
    8. Bake for 18 – 20 minutes, then turning halfway through baking until lightly golden. Let cool for 10 minutes.
    9. Drizzle each cooled biscotti with white chocolate mixture or dip bottoms in chocolate and let cool on parchment paper.
  • Cranberry Olive Oil Cake

    Cranberry Olive Oil Cake

    Yield(s): Serves 12

    10m prep time

    55m cook time

    Allergens: Gluten

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    Ingredients
    • 1 cup granulated sugar
    • 1 orange, zested and juiced
    • 4 large eggs
    • 1/3 cup greek yogurt
    • 3/4 cup extra virgin olive oil, plus three tablespoons
    • 1 tablespoon vanilla extract
    • 1 1/2 cups flour
    • 1 cup fine almond flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon ground cinnamon
    • 1 teaspoon salt
    • 2 cups fresh cranberries
    • 1/4 cup sliced almonds
    • Powdered sugar, for dusting
    Preparation
    1. Preheat the oven to 325 ºF and prepare springform with cooking spray.
    2. Use a stand mixer to beat eggs, sugar, and orange zest until light and fluffy.
    3. Add yogurt, olive oil, orange juice, and vanilla extract to bowl, then mix.
    4. In a separate bowl, whisk together all dry ingredients then toss with cranberries.
    5. Fold together the wet and the dry ingredients until no flour clumps remain.
    6. Pour into prepared springform and top with almonds. Bake for 50 – 55 minutes or until a toothpick inserted in the center comes out clean. You may need to cover top of cake with aluminum foil. Enjoy!
  • Vanilla cream rolls

    Vanilla cream rolls

    Vanilla cream rolls

    Table of Contents

    Ingredients

    For the custard cream (crema pastiera):

    • 3 egg yolks
    • 3 tablespoons 30 gr of all-purpose flour
    • 1/2 cup 100 gr of sugar
    • 1 teaspoon of vanilla extract
    • 8 oz 235 ml of milk

    For the cannoncini:

    • 1 sheet of puff pastry defrosted (about 8 oz, 225 gr)
    • 1/4 cup 50 gr of sugar
    • 1 egg for egg wash
    • powdered sugar to decorate

    Instructions

    Start by preparing the custard cream (crema pastiera):

    • Warm up the milk until hot (not boiling).
    • In a medium-sized pan, whisk the egg yolks with the sugar, vanilla extract, and flour, until light and fluffy.
    • Add the milk some at a time while whisking, making sure there are no lumps.
    • Set the pan over mediocre heat and stir continuously until it reaches a slow boil. The cream will thicken, so be careful not to let it stick to the bottom. Lower the flame and cook for a couple of more minutes, until you reach the desired thickness.
    • Pour the cream into a glass bowl, cover with plastic wrap, and let it cool down. Chill for at least one hour.

    For the pastry horns:

    • Preheat the furnace to 400°F (200°C).
    • Spray some sugar on the counter and on top of the puff pastry and roll it out to a rectangle about 9 by 12 inches.
    • Cut into 12 strips (about 1 inch thick). Easy way to do it: cut the pastry into three parts, and then each part into four strips.
    • Roll each strip onto a horn mold (conical in shape). The pastry has to overlap (about half of the length).
    • Place on a baking sheet lined with parchment paper with seem (end of the strip) side down.
    • Beat one egg with one tablespoon of water. Brush lightly each pastry cone with the egg wash.
    • Make sure you keep the egg wash away from the mold. It will make it harder to remove the pastry horn from the mold once baked.
    • Bake at 400°F (200°C) for about 15-20 minutes until golden on top.
    • Let them cool down for a couple of minutes and gently remove from the mold.