Category: cake

  • MY AMISH FRIEND SHARED THIS BREAD RECIPE WITH US, AND IT’S BEEN ON REPEAT SINCE

    MY AMISH FRIEND SHARED THIS BREAD RECIPE WITH US, AND IT’S BEEN ON REPEAT SINCE

    MY AMISH FRIEND SHARED THIS BREAD RECIPE WITH US, AND IT’S BEEN ON REPEAT SINCE

    The soft smell of baked apple and cinnamon fills the kitchen, signalling the completion of baking Amish Apple Fritter Bread, a hearty and flavourful loaf that appeals to the senses.

    This bread honours the Amish custom of using simple cooking methods and natural ingredients, which has its roots in the history of Dutch and German settlers in Pennsylvania. With every bite, apple fritters and their variations—which provide a little piece of coziness—have long been a mainstay of Amish and traditional American rural cuisine. This bread is irresistibly enticing with its lovely combination of soft apples, warming spices, and tender crumb—it’s perfect for enjoying as a sweet treat to afternoon tea or as a warm start to the day.

    A scoop of vanilla ice cream or a dollop of freshly whipped cream can turn this simple delicacy into a delicious dessert for those who want to take it to the next level. On the other hand, for a breakfast or brunch occasion, or savoury sausage can provide a delectably contrasting flavour, while strong black coffee or ice-cold milk balances its sweetness.

    Amish Apple Fritter Bread Recipe

    1. One-third cup light brown sugar is the ingredient.
    2. two tsp finely ground cinnamon
    3. Two big apples, chopped, peeled, and cored
    4. two and a third cups white sugar
    5. Half a cup of softened unsalted butter
    6. Two eggs, room temperature
    7. Half a teaspoon of vanilla extract
    8. 1/2 cup of flour for all purposes
    9. one and a quarter tsp baking powder
    10. half a cup of milk

    Regarding the Glaze:

    1. Half a cup of powdered sugar
    2. two to three teaspoons of cream or milk

    Instructions

    • OPEN THE Oven to 350°F (175°C) for preparation. Line or grease a 9-by-5-inch loaf pan. In a bowl, combine brown sugar and 1 tsp cinnamon.
    • Apply this mixture to the diced apples and put them aside. Beat butter and white sugar till light and fluffy.
    • Add the vanilla after beating in each egg one at a time. Combine the flour and baking powder and sift.
    • Stir into the whipped mixture gradually, adding milk in between each batch.
    • Fill the pan with half of the batter. Apply half of the apple mixture, gently pressing it in.
    • Add the apples and remaining batter on top.
    • Bake for fifty to sixty minutes. Before glazing, let cool slightly. Drizzle the bread with the glaze, which is made by combining powdered sugar with milk or cream to the proper consistency.

    Changes & Advice:

    • For added crunch, mix in chopped pecans or walnuts with the apples. For a richer loaf, use heavy cream in place of milk.
    • To add extra moisture to the batter, stir in some apple sauce. Spice it up with some nutmeg or allspice. While fresh apples yield the finest results, canned apples can be utilised during off-season.
    • This warm Amish Apple Fritter Bread is a tribute to the happiness that can be found in heartfelt, straightforward baked goods.
    • Its fragrant spices and soft apples will add a cosy touch to any meal, whether you serve it as a hostess gift or for your personal pleasure. Enjoy your meal!
  • Coconut Mounds Brownies These Mounds Bro

    Coconut Mounds Brownies These Mounds Bro

    Coconut Mounds Brownies

    These Mounds Bro

    These Mounds Brownies are a delicious tribute to the candy bar, beginning with a boxed brownie mix and ending with a can of frosting. The real magic, however, happens in the middle with a totally homemade coconut filling.

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    Imagine combining the classic Mounds candy bar with rich, chewy brownies—the result is a culinary masterpiece. These treats feature fudgy brownies with a luscious coconut cream cheese swirl. However, a word of caution: only make these when you have plenty of people to share them with, as they’re a genuine temptation for any sweet tooth!

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    A friend once brought these brownies to a soccer picnic, and I nearly embarrassed myself by hoarding the whole plate! My waistline, and I owe a big thanks to Dave for introducing us to this irresistible treat. Therefore, I’ve made a rule: I only make these brownies when I can take them to a public event. Otherwise, having them at home—constantly tempting me—would not end well. For those who like a crunch, add a sprinkle of roughly chopped whole almonds on top, and there you have it: a perfect treat for any nut lover!

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    I’m a huge fan of rich, fudgy brownies, rather than the cakey variety. What’s your preference? Do you go for the corners or the center pieces? It seems like most people I know prefer the corners. As for me, I can’t resist the gooey, fudgy centers without any edges—pure deliciousness. And yes, they must be supremely fudgy!

    lautaromartinez5822 httpss.mj .runLFoq1 GKR5Y Savor the rich i eb41d3b9 aeaa 4dba b236 bb933ffc13d6 0

    These brownies are even more special because they’re stuffed with sweet, shredded coconut, reminiscent of the Mounds candy bar—one of my all-time favorite treats. Typically, I’m a bit of a brownie purist—I’d prefer you not add nuts to my brownies. And while I sometimes enjoy a frosted brownie, I usually prefer them plain. Interestingly, I’m not generally a fan of coconut, but it’s a whole different story when it comes to Mounds candy bars and these Mounds Brownies—I absolutely adore it.

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    My fondness for Mounds candy bars goes way back. However, my appreciation deepened under poignant circumstances. Last September, when my father was ill in the hospital, he barely ate and slept most of the time. One morning, as I was heading to visit him, my brother texted me that dad was craving a Mounds candy bar. Thrilled that he had an appetite, I bought two packs along with some of his other favorite snacks. Unfortunately, by the time I arrived, his condition had worsened significantly, and he never got to enjoy those treats. He passed away three days later. My brothers and I later honored him with a “toast” using those same candy bars. It was a heartfelt tribute, and now, every time I see that candy bar or bake these brownies, I think of him with a smile.

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    It’s a genuine mix-up! Can you believe someone named a candy with a literal mound on it “Almond Joy” instead of “Mounds Bar”? Yep, this candy naming conundrum has puzzled me since childhood and continues to throw me off even as an adult. Funny, isn’t it, how these little things stick with us?

    I’m also excited to share this recipe on Dixie Chik Cooks. Swing by and say hi to her! This creation was inspired by some Halloween candy leftovers. Speaking of which, do you have any Halloween candy still hanging around? Here’s a little secret: I just tossed out last Easter’s candy.

    As for the treat itself, I adore Mounds and Almond Joy, and I absolutely love brownies. It was only a matter of time before I combined the two. You can start from scratch or use a boxed mix to make these brownies quickly. Either way, they’re irresistible and freeze well. If you end up with extra topping, it stores perfectly in the fridge and can be gently reheated in the microwave at 50% power.

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    Ingredients Required:

    • Brownie mix (plus any additional ingredients listed on the package)
    • Shredded coconut
    • Sweetened condensed milk
    • Powdered sugar
    • Chocolate frosting

    Using Your Own Brownie Recipe:

    Absolutely! Feel free to use either your preferred homemade brownie recipe or a store-bought mix. Just ensure it’s suitable for a 9 x 13 inch baking pan so the proportions of the other ingredients remain accurate.

    lautaromartinez5822 httpss.mj .runLFoq1 GKR5Y Savor the rich i eb41d3b9 aeaa 4dba b236 bb933ffc13d6 0

    Yield: 6

    Coconut Mounds Brownies

    Coconut Mounds Brownies

    No Ratings
    Prep Time15 minutes
    Additional Time30 minutes
    Total Time45 minutes

    Ingredients

    • Your preferred fudge brownie mix or recipe, enough for a 9×13-inch pan
    • 5 cups shredded coconut
    • 14 oz can of condensed milk
    • 1 1/2 cups powdered sugar
    • 1 can of chocolate fudge frosting

    Instructions

    • Prepare the brownies according to the package directions or your recipe. Allow them to cool completely.
    • In a bowl, combine the coconut, condensed milk, and powdered sugar until well mixed. Spread this coconut mixture over the cooled brownies.
    • Remove the foil from the frosting can and microwave it for about 30 seconds, or until the frosting becomes pourable.
    • Pour the frosting over the coconut layer, ensuring an even coat.
    • Allow the chocolate to set completely before serving.
  • Cranberry Orange Bread Recipe

    Cranberry Orange Bread Recipe

    Here’s a delicious recipe for Cranberry Orange Bread that’s perfect for breakfast or a snack!

    ### Cranberry Orange Bread Recipe

    #### Ingredients

    – **2 cups** all-purpose flour
    – **1 cup** granulated sugar
    – **1 tablespoon** baking powder
    – **1/2 teaspoon** baking soda
    – **1/2 teaspoon** salt
    – **1/2 teaspoon** ground cinnamon
    – **1 cup** fresh or frozen cranberries (if using frozen, do not thaw)
    – **1/2 cup** chopped walnuts or pecans (optional)
    – **1/2 cup** orange juice (freshly squeezed is best)
    – **1/2 cup** vegetable oil
    – **2 large** eggs
    – **Zest of 1 orange**

    #### Instructions

    1. **Preheat the Oven**: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.

    2. **Mix Dry Ingredients**: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.

    3. **Add Cranberries and Nuts**: Gently fold in the cranberries and nuts, if using, until they’re coated in the flour mixture.

    4. **Mix Wet Ingredients**: In another bowl, combine the orange juice, oil, eggs, and orange zest. Whisk until well combined.

    5. **Combine Mixtures**: Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix; it’s okay if there are a few lumps.

    6. **Bake**: Pour the batter into the prepared loaf pan. Bake for about 55-65 minutes, or until a toothpick inserted into the center comes out clean.

    7. **Cool**: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

    8. **Serve**: Slice and enjoy! This bread is great on its own or with a spread of butter.

    ### Tips

    – For extra flavor, you can add a glaze of powdered sugar mixed with a bit of orange juice on top after it cools.
    – Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

    Enjoy your baking!

  • Classic Chocolate Eclairs

    Classic Chocolate Eclairs

    Classic Chocolate Eclairs

    Table of Contents

    Ingredients:

    Choux Pastry:
    1 cup water
    ½ cup butter
    1 cup all-purpose flour
    ¼ teaspoon salt
    4 large eggs
    Filling:
    2 ½ cups cold milk
    1 (5 ounce) package instant vanilla pudding mix
    1 cup heavy cream
    ¼ cup confectioners’ sugar
    1 teaspoon vanilla extract
    Icing:
    2 (1 ounce) squares semisweet chocolate

    2 tablespoons butter
    1 cup confectioners’ sugar
    1 teaspoon vanilla extract
    3 tablespoons hot water

    How To Make Classic Chocolate Eclairs:

    Preheat the oven to 450 degrees F (230 degrees C).
    Grease a cookie sheet; set aside.

    Make choux pastry: Combine water and butter in a
    medium pot. Bring to a boil, stirring until butter melts
    completely. Reduce heat to low; add flour and salt. Stir
    vigorously until mixture leaves the sides of the pan and
    begins to form a stiff ball. Remove from heat.
    Add eggs, one at a time, beating well after each addition
    until incorporated. Using a spoon or pastry bag fitted
    with a No. 10 or larger tip, spoon or pipe dough onto the
    prepared cookie sheet in 1 1/2×4-inch strips.

    Bake in the preheated oven for 15 minutes. Reduce heat
    to 325 degrees F (165 degrees C) and continue baking
    until the bottoms sound hollow when lightly tapped,
    about 20 more minutes. Cool completely on a wire rack.

    Make filling: Combine milk and pudding mix in a
    medium bowl according to package directions. Beat
    heavy cream with an electric mixer in a separate
    medium bowl until soft peaks form. Beat in
    confectioners’ sugar and vanilla. Fold whipped cream
    into pudding

    Cut tops off of cooled pastry shells with a sharp knife.
    Fill shells with pudding mixture and replace tops.

    See also  Just Add Coca-Cola to the Flour and the Bread Is Ready

    Make icing: Melt chocolate and butter in a medium
    saucepan over low heat. Stir in confectioners’ sugar and
    vanilla. Stir in hot water, 1 tablespoon at a time, until
    icing is smooth and has reached desired consistency.
    Remove from heat and cool slightly.
    Drizzle chocolate icing over filled eclairs. Store in the
    refrigerator until serving.
    Enjoy your Classic Chocolate Eclairs.

  • Fluffy Chocolate Sheet Cake with Creamy Filling and Ganache

    Fluffy Chocolate Sheet Cake with Creamy Filling and Ganache

    Fluffy Chocolate Sheet Cake with Creamy Filling and Ganache

    Table of Contents

    Ingredients

    For the Cake:
    1 + 1/4 cups (150g) all-purpose flour
    1/3 cup (30g) unsweetened cocoa powder
    2 tsp (8g) baking powder
    1/4 tsp (1g) salt
    1/2 cup (120g) milk, at room temperature
    1/4 cup (55g) vegetable oil
    1 tsp (5g) vanilla extract
    4 large eggs, at room temperature (separate yolks from whites)
    1 cup (200g) granulated sugar
    For the Syrup:
    1/3 cup (80g) heavy cream
    2 tbsp (25g) granulated sugar
    1 tbsp (6g) unsweetened cocoa powder
    2/3 cup (160g) milk
    For the Filling:
    1 + 1/3 cups (200g) milk chocolate*
    1 + 1/3 cups (300g) cream cheese, at room temperature
    1 cup (240g) heavy cream, cold
    *For semi-sweet chocolate: use 1 cup (150g) chocolate and add 1/3 cup (45g) powdered sugar to the heavy cream.
    For the Ganache:
    1 cup (150g) milk chocolate
    1/3 cup (80g) heavy cream (microwave for 20 seconds to bring to room temperature)

    Directions

    Prepare the Cake:
    Preheat the Oven:
    Preheat your oven to 180°C (350°F).
    Mix Dry Ingredients:
    In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Mix well and set aside.
    Mix Wet Ingredients:
    In another bowl, whisk together the milk, vegetable oil, and vanilla extract. Set aside.
    Whip Egg Whites:
    In a large mixing bowl, beat the egg whites until frothy. Gradually add the granulated sugar while continuing to beat until stiff peaks form.
    Combine Egg Yolks:
    Add the egg yolks to the whipped egg whites and beat for about 1 minute until smooth and airy.
    Fold Ingredients Together:
    Gently fold the dry ingredients into the egg mixture in 3-4 additions, alternating with the wet ingredients. Be careful not to overmix; maintaining the airy texture is crucial.
    Prepare Baking Pan:
    Line a 25 x 20 cm (10 x 8 inch) baking pan with parchment paper.
    Bake the Cake:
    Pour the batter into the prepared pan and bake for about 15-20 minutes, or until a toothpick inserted into the center comes out clean. Avoid overbaking to keep the cake moist.
    Cool Completely:
    Allow the cake to cool completely at room temperature before unmolding.
    Make the Syrup:
    Prepare Syrup:
    In a microwave-safe bowl, combine the heavy cream, sugar, cocoa powder, and milk. Microwave for 40-60 seconds until warm (not boiling). Let it cool completely before using.
    Prepare the Mousse Filling:
    Melt Chocolate:
    In a microwave, melt the milk chocolate in 30-second intervals, stirring until smooth. Let it cool slightly.
    Mix Cream Cheese:
    In a separate bowl, mix the cream cheese until smooth. Add the melted chocolate and combine well.
    Whip Cream:
    In another bowl, whip the cold heavy cream until soft peaks form. Add the whipped cream to the chocolate mixture in three parts, folding gently until fully combined.
    Assemble the Cake:
    Layer the Cake:
    Level the top of the cooled cake and cut it into two equal layers.
    Prepare the Pan:
    Clean the baking pan, moisten the inner side with water, and line it with plastic wrap to help it adhere.
    Layer with Syrup and Filling:
    Place one layer of cake in the pan and drizzle with chocolate milk syrup. Spread half of the mousse filling on top. Add the second layer of cake, drizzle with more syrup, and top with the remaining filling.
    Chill:
    Refrigerate for 3-4 hours or until the filling is firm.
    Prepare the Ganache:
    Make Ganache:
    In a microwave, combine the milk chocolate and heavy cream. Heat in 30-second intervals, stirring until melted and smooth.
    Finish the Cake:
    Let the ganache set in the fridge for a few minutes. Once slightly thickened, pour it over the chilled cake, smoothing the top as needed.
    Trim Edges:
    Trim any uneven edges for a neat finish.
    Serve the Cake:
    Storage:
    The cake can be stored in the fridge in an airtight container for up to 3 days. Remove from the fridge about 30 minutes before serving.
  • Magical New Year’s Cake! Simple and Delicious Recipe

    Magical New Year’s Cake! Simple and Delicious Recipe

    Magical New Year’s Cake! Simple and Delicious Recipe

    Table of Contents

    Ingredients for Buttercream:

    • 3 chicken eggs
    • A pinch of vanilla extract
    • 40g sugar
    • 40g corn starch
    • 180ml milk
    • 150g butter, at room temperature

     Ingredients for the Dough:

    • 4 chicken eggs
    • 25g sugar
    • 35ml vegetable oil
    • A pinch of vanilla extract
    • 45ml milk
    • 75g flour
    • 1/3 teaspoon baking powder
    • 70g sugar

    1f4dc Ingredients for the Chocolate Ganache:

    • 130g dark chocolate (cocoa content 54-56%)
    • 130ml hot cream (33%)

    1f4dc Ingredients for Soaking the Cake:

    • 30g sugar
    • A pinch of vanilla extract
    • 50ml hot water

    1f4dc Ingredients for Decoration:

    • 9-10 cranberries
    • A sprig of rosemary

    ‍ Instructions:

    Buttercream:

    1. In a bowl, whisk the eggs with a pinch of vanilla extract until well combined.
    2. In another bowl, mix sugar and cornstarch together.
    3. Gradually add the sugar-cornstarch mixture to the eggs, whisking continuously
    4. Heat the milk until it’s hot but not boiling, then slowly pour it into the egg mixture, stirring constantly.
    5. Transfer the mixture to a saucepan and cook over medium heat, stirring constantly, until it thickens and becomes a pastry cream.
    6. Remove from heat and let it cool to room temperature.
    7. In a separate bowl, beat the room temperature butter until creamy.
    8. Gradually add the cooled pastry cream to the butter and beat until smooth and fluffy.

    Dough:

    1. 9. Preheat your oven to 350°F (175°C). Line a baking pan with parchment paper.
    2. In a bowl, whisk together eggs, sugar, vegetable oil, and vanilla extract until well combined.
    3. Heat the milk until it’s hot but not boiling, then add it to the egg mixture.
    4. In another bowl, sift together the flour and baking powder.
    5. Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
    6. In a clean bowl, beat the egg whites until frothy, then gradually add sugar and beat until stiff peaks form.
    7. Gently fold the beaten egg whites into the batter until well combined.
    8. Pour the batter into the prepared baking pan and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
    9. Let the cake cool in the pan.
    See also  Zucchini with Oatmeal Tastes Better Than Meat! Healthy and Incredibly Delicious!

    Chocolate Ganache:

    1. Chop the dark chocolate finely and place it in a heatproof bowl.
    2. Heat the cream until it’s hot but not boiling, then pour it over the chopped chocolate.
    3. Let it sit for a minute, then stir until the chocolate is completely melted and the ganache is smooth.

    Assembly:

    1.  Slice the cooled cake into two equal layers horizontally.
    2. Mix together sugar, vanilla extract, and hot water for soaking.
      Soak both cake layers with the sugar syrup.
    3. Spread a layer of buttercream over the first cake layer.
    4. Place the second cake layer on top and cover the top and sides with the remaining buttercream.
    5. Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
    6. Decorate with cranberries and a sprig of rosemary.
    7. This magical Christmas and New Year’s cake is ready to impress your guests! Enjoy!
  • Castella Cake

    Castella Cake

    Castella Cake: A Classic Japanese Sponge Cake

    Castella is a light, fluffy, and moist sponge cake that originated in Portugal and was introduced to Japan during the Portuguese trade period. It’s characterized by its golden-brown exterior and soft, airy interior.

    Ingredients:

    • Eggs: The foundation of the cake’s structure.
    • Sugar: Provides sweetness and aids in the cake’s rise.
    • Honey: Adds a subtle floral flavor and helps to prevent the cake from drying out.
    • Flour: Provides the structure for the cake.
    • Orange zest: Adds a citrusy aroma and flavor.
    • Milk: Helps to create a moist and tender cake.
    • Baking powder: Acts as a leavening agent to help the cake rise.

    Equipment:

    • Mixing bowls: For separating egg whites and yolks, and mixing the ingredients.
    • Whisk: For beating egg whites and yolks.
    • Electric mixer: For beating egg whites to stiff peaks.
    • Baking pan: A square or rectangular pan, preferably with a non-stick coating.
    • Parchment paper: To line the baking pan and prevent sticking.

    Instructions:

    1. Prepare the pan: Line a baking pan with parchment paper.
    2. Separate eggs: Separate the egg whites from the yolks.
    3. Beat egg whites: Beat the egg whites with an electric mixer until stiff peaks form.
    4. Beat egg yolks: Beat the egg yolks with sugar and honey until light and fluffy.
    5. Combine wet ingredients: Add the milk, orange zest, and baking powder to the egg yolk mixture and mix well.
    6. Combine dry ingredients: Gradually add the flour to the wet ingredients and mix until just combined.
    7. Fold in egg whites: Gently fold the egg whites into the batter until just combined. Be careful not to deflate the egg whites.
    8. Pour batter: Pour the batter into the prepared pan and smooth the top.
    9. Bake: Bake in a preheated oven at 350°F (175°C) for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
    10. Cool: Let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

    Tips:

    • Egg quality: Use fresh, high-quality eggs for the best results.
    • Avoid overmixing: Overmixing can deflate the egg whites and result in a denser cake.
    • Honey: For a stronger honey flavor, you can use a darker honey.
    • Orange zest: If you don’t have orange zest, you can use a teaspoon of orange extract.
    • Storage: Store the Castella cake in an airtight container at room temperature for up to a week.

    Enjoy your homemade Castella cake!

  • ‎Delicious Milk Bread Recipe

    ‎Delicious Milk Bread Recipe

    Delicious Milk Bread Recipe

    Table of Contents

    If you have flour and milk, you’re in for a delightful treat that everyone will love! 1f60b

    Ingredients:

    • 300ml milk
    • 10g dry yeast
    • 20g granulated sugar
    • 30ml vegetable oil
    • 400g wheat flour (sifted)
    • 5g salt
    • 50ml melted butter
    • 200g cheese
    • 1 egg (for brushing
    • Sesame seeds (for sprinkling)

    Instructions:

    1. Warm the milk and mix it with dry yeast and sugar. Let it rest for a few minutes.
    2. Add vegetable oil to the milk mixture.
    3. In a large bowl, sift the flour and add salt. Mix well.
    4. Pour the milk mixture into the flour and knead until the dough forms.
    5. Cover and let it rest in a warm place for 30 minutes.
    6. After 30 minutes, knead the dough again and roll it out.
    7. Melt 50ml of butter and brush it over the dough.
    8. Roll the dough into a tube shape.
    9. Cut it into several parts.
    10. Cover and let them rest in a warm place for 10 minutes.
    11. Brush the tops with beaten egg and sprinkle sesame seeds.
    12. Preheat the oven to 190°C (375°F) and bake for 30 minutes.

     

    Enjoy your delicious homemade milk bread! 1f956

  • Oat Cake Without Flour with Banana and Chocolate

    Oat Cake Without Flour with Banana and Chocolate

    Oat Cake Without Flour with Banana and Chocolate

    Table of Contents

    Are you ready to tantalize your taste buds with a delightful treat that’s both healthy and indulgent? Say hello to the oat cake without flour, infused with the rich flavors of banana and chocolate. This recipe takes the humble oatmeal to new heights, offering a scrumptious alternative to traditional flour-based cakes. With simple ingredients and easy-to-follow steps, you’ll be whipping up this mouthwatering dessert in no time.

    Ingredients and Preparation
    • Oatmeal – 150 g
    • Milk – 250 ml
    • 2 Bananas
    • 2 Eggs
    • Sugar or other sweetener – 40 g or as needed
    • Salt – 1 pinch
    • Cocoa Powder – 2 tbsp
    • Vanilla Extract – Half a teaspoon
    • Baking Powder – 1 tsp
    • Black Chocolate – 1 tablet or as needed

    Step-by-Step Instructions

    Prepare the Oat Mixture
    • Pour milk over the oatmeal and let it swell for about 10-15 minutes.
    Mash the Bananas
    • Peel ripe bananas and mash them with a fork. Add eggs and continue mixing until well-combined.
    Combine Ingredients
    • Pour the banana and egg mixture over the oatmeal. Add cocoa powder, baking powder, salt, and sweetener. Mix well.
    Bake the Cake
    • Line a baking form with parchment paper and pour the mixture into it. Optionally, decorate with berries or sliced apples. Bake at 180°C for about 1 hour.
    Add Chocolate
    • Chop the chocolate into pieces and sprinkle over the hot cake. Let it cool and refrigerate for a few hours before serving.
    See also  How to Prepare a Delicious Low-Calorie Cabbage Dinner
    Baking and Serving Tips
    • Check for Doneness: Insert a toothpick into the center of the cake to check if it comes out clean, indicating the cake is fully baked.
    • Serve Chilled: For a refreshing twist, serve the oat cake chilled with a dollop of whipped cream or a scoop of vanilla ice cream.
    • Store Properly: Store leftover cake in an airtight container in the refrigerator for up to 3 days.
    Health Benefits of Oat Cake Without Flour
    • Rich in Fiber: Oats are a great source of fiber, which aids digestion and promotes satiety.
    • Low Glycemic Index: With minimal added sugar and no flour, this cake has a low glycemic index, making it suitable for those watching their blood sugar levels.
    • Nutrient-Dense: Bananas provide potassium and vitamins, while dark chocolate offers antioxidants, making this cake not only delicious but also nutritious.
    Variations and Customizations
    • Nutty Crunch: Add chopped nuts like walnuts or almonds for extra texture and flavor.
    • Fruity Twist: Experiment with different fruits such as berries, peaches, or pineapple for a fruity burst in every bite.
    • Dairy-Free Option: Substitute milk with almond milk or coconut milk for a dairy-free version of this cake.
  • Sugar-Free Banana Cream for Cakes

    Sugar-Free Banana Cream for Cakes

    Sugar-Free Banana Cream for Cakes

    Table of Contents

    Ingredients:

    • 50g butter 1f9c8
    • 5 bananas or plantains (500g) 1f34c
    • 1/2 lemon (30ml) 1f34b
    • 300ml milk (hot or cold) 1f95b
    • 50g cornstarch (can be replaced by 100g flour) 1f33e
    • 3 egg yolks 1f95a
    • 1 teaspoon vanilla essence 1f33c
    • 500ml very cold cream (milk cream or vegetable cream) 1f944
     Instructions:
    1. In a saucepan, melt the butter 1f9c8.
    2. Mash bananas 1f34c and add them to the melted butter. Squeeze in lemon juice 1f34b.
    3. In a separate bowl, mix cornstarch (or flour) 1f33e with a small amount of milk to create a paste.
    4. Gradually add the remaining milk 1f95b to the paste and whisk until smooth.
    5. Pour the milk mixture into the banana mixture and stir well.
    6. In another bowl, beat egg yolks 1f95a and add vanilla essence 1f33c.
    7. Mix the egg yolk mixture into the banana mixture, stirring constantly.
    8. Cook the mixture over low heat, stirring continuously until it thickens. Remove from heat and let it cool.
    9. In a separate bowl, whip the very cold cream 1f944 until stiff peaks form.
    10. Gently fold the whipped cream into the banana mixture until well combined.
    11. Use this delicious and healthy sugar-free banana cream to fill and decorate your cakes!
  • Oatmeal, Apple, and Chocolate Chip Mug Bake

    Oatmeal, Apple, and Chocolate Chip Mug Bake

    Oatmeal, Apple, and Chocolate Chip Mug Bake

    Table of Contents

    Ingredients (per mug)

      • 1/4 cup (25 g) oatmeal
      • 1/4 teaspoon baking powder
      • 1/8 teaspoon ground cinnamon
      • A pinch of salt
      • 2 tablespoons dried cranberries
      • 2 tablespoons raisins (rinsed in hot water)
      • 1 egg
      • 2 tablespoons Greek yogurt
      • 1 tablespoon vegetable oil
      • 1/2 apple (grated)
    • 2 tablespoons sugar-free chocolate chips

    Directions

      1. In a microwave-safe mug, combine the oatmealbaking powdercinnamon, and a pinch of salt.
      2. Stir in the cranberries and raisins.
      1. Add the eggGreek yogurt, and vegetable oil; mix until combined.
      2. Fold in the grated apple and chocolate chips.
      3. Microwave on high for 2-3 minutes, or until the mixture is fully cooked and firm.
    1. Let cool slightly before enjoying.

    Serving Suggestions

      • Top with a spoonful of Greek yogurt or a drizzle of honey for extra creaminess.
      • Add a sprinkle of cinnamon or nutmeg on top for extra warmth.
    • Serve with fresh fruit on the side for a more balanced meal.
    • Enjoy as an afternoon snack with a cup of tea or coffee.

    Cooking Tips

      • Microwave cooking times may vary. Start with 2 minutes and add more time in 15-second intervals if needed.
      • For added texture, throw in a handful of chopped nuts like walnuts or pecans.
      • If you prefer a sweeter taste, use regular chocolate chips or dark chocolate chunks.
      • Use a larger mug if you want to avoid overflow during cooking.

    Nutritional Benefits

      • Oatmeal provides fiber, helping with digestion and keeping you fuller for longer.
      • Apples are a source of vitamins, especially vitamin C, and natural sweetness.
      • Greek yogurt adds protein and probiotics, making this a more balanced meal.
    • Dried fruits add antioxidants and natural sugars, perfect for a guilt-free treat.
    See also  Cinnamon Bread

    Dietary Information

      • Vegetarian
      • Refined sugar-free (with sugar-free chocolate chips)
    • Can be made gluten-free by using gluten-free oats
    • Dairy-free option: Use a plant-based yogurt like almond or coconut yogurt.

    Nutritional Facts (per mug, approx.)

      • Calories: 210
      • Carbohydrates: 30 g
      • Protein: 5 g
      • Fat: 9 g
    • Fiber: 3 g
    • Sugars: 11 g

    Storage

      • This mug bake is best enjoyed fresh, but leftovers can be stored in the fridge for up to 1 day and reheated in the microwave.
    • Not ideal for freezing due to the egg-based structure.
  • Poppy Seed Bread Rolls Recipe

    Poppy Seed Bread Rolls Recipe

    Poppy Seed Bread Rolls Recipe

    Table of Contents

    Ingredients:

    For the Dough:
    4 cups all-purpose flour
    1 packet (2 1/4 tsp) active dry yeast
    1/4 cup sugar
    1 tsp salt
    1 cup warm milk (110°F/45°C)
    1/4 cup melted butter
    2 large eggs
    2 tbsp poppy seeds
    For the Egg Wash:
    1 egg
    1 tbsp water

    Instructions:

    Prepare the Dough:
    • In a small bowl, dissolve the yeast in the warm milk. Let it sit for about 5 minutes until it becomes frothy.
    • In a large mixing bowl, combine the flour, sugar, and salt.
    • Add the yeast mixture, melted butter, and eggs to the dry ingredients. Mix until a dough forms.
    • Stir in the poppy seeds.
    • Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until it is smooth and elastic.
    First Rise:
    Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
    Shape the Rolls:
    Punch down the risen dough to release any air bubbles.
    Divide the dough into 12 equal portions and shape each portion into a round roll.
    Place the rolls in greased baking dishes or muffin tins for a round shape.
    Second Rise:
    Cover the shaped rolls with a towel and let them rise again for about 30-45 minutes, until they have doubled in size.
    Prepare the Egg Wash:
    In a small bowl, whisk together the egg and water.
    Bake the Rolls:
    Preheat your oven to 375°F (190°C).
    Brush the tops of the rolls with the egg wash.
    Bake the rolls for 15-20 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
    Cool and Serve:
    Remove the rolls from the oven and let them cool on a wire rack before serving.
    Enjoy your freshly baked poppy seed bread rolls! If you need any more recipes or have further questions, feel free to ask.
  • Gluten-Free Apple Raisin Oat Bars

    Gluten-Free Apple Raisin Oat Bars

    Gluten-Free Apple Raisin Oat Bars

    Table of Contents

    Ingredients:

      • Raisins: 50 g (1/3 cup)
      • Hot Water: Enough to soak the raisins
      • Apples: 2 large, peeled and chopped
      • Oat Flakes (Gluten-Free): 150 g (1 1/2 cups)
      • Eggs: 2 large
      • Cinnamon: 1 teaspoon
      • Baking Powder: 6 g (1 1/2 teaspoons)
    • Walnuts: 30 g (1/4 cup), chopped
    • Pan Size: 20 x 8 cm (8 x 3 inches)

    Directions:

      1. Prepare Raisins: Soak the raisins in hot water for 10 minutes. Drain and set aside.
      1. Preheat Oven: Preheat your oven to 180°C (360°F).
      2. Mix Ingredients: In a large bowl, combine the oat flakes, eggs, cinnamon, and baking powder. Stir in the chopped apples, drained raisins, and chopped walnuts.
      3. Prepare Pan: Line a 20 x 8 cm (8 x 3 inches) baking pan with parchment paper or lightly grease it.
    1. Bake: Pour the mixture into the prepared pan, spreading it out evenly. Bake for 35-40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
    2. Cool: Allow the bars to cool in the pan before cutting into squares or rectangles.

    Serving Suggestions:

      • Enjoy as a nutritious snack or breakfast bar.
    • Pair with a cup of tea or coffee.

    Cooking Tips:

      • Ensure Even Baking: Spread the mixture evenly in the pan for consistent baking.
      • Check Doneness: Use a toothpick to check if the bars are baked through.

    Nutritional Benefits:

      • Oats: Rich in fiber and protein.
      • Apples: Provide vitamins and natural sweetness.
      • Walnuts: Add healthy fats and protein.

    Dietary Information:

      • Gluten-Free: Ensure oats are certified gluten-free.
      • Contains Nuts: From walnuts.
      • Can Be Made Nut-Free: Omit walnuts and use seeds like pumpkin or sunflower.
    See also  Simple and Delicious 3-Ingredient Breakfast Omelet

    Nutritional Facts (per bar, based on 12 bars):

      • Calories: 150 kcal
      • Carbohydrates: 22 g
      • Protein: 4 g
      • Fat: 6 g
      • Fiber: 3 g
      • Sugar: 10 g

    Storage:

    • Room Temperature: Store in an airtight container for up to 4 days.
    • Refrigeration: For longer shelf life, keep in the refrigerator for up to 1 week.
    • Freezing: Freeze for up to 2 months. Thaw at room temperature before serving
  • Soft and Fluffy Bread Rolls Recipe

    Soft and Fluffy Bread Rolls Recipe

    Soft and Fluffy Bread Rolls Recipe

    Table of Contents

    Ingredients

      • 1 teaspoon (5 grams) sugar
      • 1 teaspoon (5 grams) salt
      • 1 tablespoon (10 ml) vegetable oil
      • 1 tablespoon (20 grams) yogurt
      • 1 glass (200 ml) warm milk
    • 2.5 cups (300 grams) flour

    Instructions

      1. Preheat the Oven:
        • Set your oven to 250°C (482°F) to preheat.
      1. Prepare the Dough:
        • In a large mixing bowl, combine 1 glass (200 ml) warm milk, 1 teaspoon (5 grams) sugar, 1 teaspoon (5 grams) salt, 1 tablespoon (10 ml) vegetable oil, and 1 tablespoon (20 grams) yogurt. Mix well until all ingredients are fully incorporated.
      2. Add the Flour:
          • Gradually add 2.5 cups (300 grams) of flour to the mixture, stirring continuously until a soft dough forms.

         

      3. Knead the Dough:
        • Knead the dough for a few minutes until it becomes smooth and elastic.
      1. Shape the Dough:
        • Divide the dough into small, equal-sized portions.
        • Shape each portion into a small, round bread roll.
      1. Prepare for Baking:
        • Place the rolls on a baking sheet lined with parchment paper.
      2. Bake the Bread:
          • Place the baking sheet in the preheated oven and bake for 6 minutes, or until the bread rolls are golden brown and cooked through.

         

      3. Serve:
        • Remove the bread rolls from the oven and let them cool slightly. Serve warm, perfect for breakfast, tea time, or as an accompaniment to your meals.

    Serving Suggestions

      • Enjoy these rolls warm with butter or jam for a delicious breakfast.
      • Serve alongside soups or salads for a complete meal.
      • Use as a base for mini sandwiches or sliders.

    Cooking Tips

      • Use Warm Milk: Ensure the milk is warm (not hot) to help activate the yeast for a better rise.
      • Knead Well: Knead the dough thoroughly to develop gluten, which will give the rolls their soft and fluffy texture.
      • Adjust Baking Time: Depending on your oven’s performance, you may need to adjust the baking time slightly.

    Nutritional Benefits

      • Flour: Provides carbohydrates for energy and some protein.
      • Yogurt: Adds a slight tanginess and contributes to the tenderness of the rolls.
      • Vegetable Oil: Helps keep the rolls moist and soft.

    Dietary Information

    • Vegetarian: This recipe is vegetarian-friendly.
    • Dairy-Free Option: Substitute yogurt and milk with dairy-free alternatives.

    Storage Tips

      • Store any leftover rolls in an airtight container at room temperature for up to 2 days.
    • For longer storage, freeze the rolls in a freezer-safe bag for up to 1 month. Thaw at room temperature or warm in the oven before serving.

    Why You’ll Love This Recipe

      • Quick and Easy: Simple ingredients and quick preparation make these rolls a convenient option.
      • Versatile: Suitable for any meal of the day and can be paired with various dishes.
    • Delicious: Soft, fluffy, and perfectly golden brown, these rolls are sure to become a favorite.
  • The Easiest Flourless Cake Recipe You’ll Ever Make!

    The Easiest Flourless Cake Recipe You’ll Ever Make!

    The Easiest Flourless Cake Recipe You’ll Ever Make!

    Table of Contents

    Are you craving something sweet but don’t have hours to spare in the kitchen? Say goodbye to complicated recipes and hello to simplicity with our easy-to-follow flourless cake recipe. In this article, I’ll walk you through each step, from gathering the ingredients to serving up a slice of heaven on a plate. Get ready to impress your friends and family with minimal effort and maximum flavor!

    Ingredients

    • 4 egg yolks
    • 14 ounces (400 grams) natural yogurt
    • 2.8 ounces (40 grams) sugar
    • 1.8 ounces (50 grams) corn starch
    • Baking powder
    • A pinch of salt
    • Vanillin
    • 4 egg whites
    • 1.4 ounces (40 grams) sugar
    • Boiling water (for a double boiler)
    • Powdered sugar (to decorate)

    Now that we have everything we need, let’s get started!

    Preparation

    Preheat your oven to 170ºC to ensure it’s nice and toasty for our cake. While it’s heating up, let’s prepare the batter.

    Mixing the Batter

    In a mixing bowl, combine the egg yolks, natural yogurt, 40 grams of sugar, cornstarch, and a dash of baking powder. Add a hint of vanillin to elevate the flavor profile. Mix until smooth and set aside.

    Creating the Meringue

    In another bowl, beat the egg whites with a pinch of salt until they form soft peaks. Gradually add the remaining 40 grams of sugar while continuing to beat until the peaks are firm and glossy.

    See also  Coconut Cheese Cake Recipe
    Combining the Batter and Meringue

    Gently fold the beaten egg whites into the yolk and yogurt mixture, ensuring a delicate integration while maintaining the airy texture of the meringue.

    Baking the Cake

    Transfer the batter into a prepared mold and place it inside a larger roasting pan. Pour boiling water into the pan to create a double boiler effect. Pop it into the preheated oven and bake at 170ºC for approximately 50 minutes, or until the top is golden and the center is set.

    Decorating with Powdered Sugar

    Once the cake has cooled, carefully remove it from the mold and sprinkle powdered sugar over the top for a decorative touch.

    Serving Suggestions

    This flourless cake is a versatile treat that pairs well with a variety of accompaniments. Serve it with a dollop of whipped cream and fresh berries for a light and refreshing finish. You can also drizzle it with chocolate sauce or caramel for an indulgent twist. Get creative and make it your own!

    Why Choose a Flourless Cake?

    Flourless cakes have gained popularity in recent years due to their light texture and gluten-free appeal. By omitting flour from the recipe, you’re left with a cake that’s airy, moist, and incredibly flavorful. Plus, it’s a great option for those with dietary restrictions or sensitivities. Say goodbye to dense, heavy cakes and hello to a lighter, more enjoyable dessert experience!

    Tips and Tricks for Perfect Results
    • Ensure your egg whites are at room temperature for maximum volume when beating.
    • Be gentle when folding the egg whites into the batter to avoid deflating them.
    • Use high-quality natural yogurt for the best flavor and texture.
    • Experiment with different flavorings such as citrus zest or almond extract to customize your cake.
    See also  Broccoli with Mushroom Recipe in Garlic Sauce | Easy To Cook
    Storing Your Flourless Cake

    To keep your cake fresh and delicious, store it in an airtight container at room temperature for up to three days. Alternatively, you can refrigerate it for up to a week or freeze it for longer-term storage. Just be sure to thaw it completely before serving for the best taste and texture.

    Conclusion

    In conclusion, this flourless cake recipe is a game-changer for anyone looking to satisfy their sweet tooth without spending hours in the kitchen. With just a few simple ingredients and easy-to-follow steps, you can enjoy a delicious homemade treat that’s sure to impress. So why wait? Get baking and indulge in a slice of heaven today!