Category: cake

Soft loaf recipe

INGREDIENTS:

• 200ml (3/4 cup + 2 tbsp) warm water;

• 7g (2 tsp) dry yeast;

• 350g (2 cups) all-purpose flour;

• 50g (1/4 cup) sugar;

• ½ tsp salt;

• 45g (3 tbsp) butter.

METHOD:

1. Whisk warm water with sugar and dry yeast. Set them

2. aside for the yeast to activate.

3. Wisk the flour with salt and pour the yeast solution in.

4. Work the dough with your hands until combined, then

5. add butter and knead for 10 minutes.

6. Set the ball of dough aside for 2 hours.

7. Cut the dough into 6 pieces, roll each one out and roll

8. again into a log.

9. Place logs into the cake pan and set aside for 1 hour or

10. until doubled.

11. Bake for 20-25 minutes at 180°C/350°F.

12. Enjoy Soft loaf recipe.

Delicious Carrot Cake

INGREDIENTS:

250g all-purpose flour (1 ¾ cups)
200g sugar (1 cup)
350g finely grated carrot (2 cups)
180ml oil (¾ cup)
1 ½ tsp. baking powder
1 tsp. baking soda
4 eggs
½ tsp. salt
1 tbsp. orange juice
3 tbsp. orange zest

2 tbsp. raisins

METHOD:

1. Preheat the oven to 170°C (340°F).
2. Grease a 20cm x 6cm (8″ x 2″) baking pan and line with
3. parchment paper.
4. Coarsely grate the carrot in a food possessor and set
5. aside.
6. In a mixing bowl, sift together the flour, baking powder
7. and baking soda, then set aside.
8. In a separate large mixing bowl, beat together the egg,
9. sugar, salt, orange juice and zest until pale.
10. Slowly add in the oil and beat until well combined.
11. Gently fold in the flour mixture until just combined. Be
12. keen not to over-mix.
13. Add in the grated carrot and combine.
14. Transfer the batter into the prepared baking pan and
15. sprinkle the raisin on top.
16. Tap gently on a work surface to get rid of large air
17. bubbles.
18. Put in the oven and bake for about 85-95 minutes or
19. until a toothpick inserted in the center of the cake comes
20. out clean. (after an hour, cover the cake with aluminum
21. foil if you notice it burning at the top)
22. Remove from the oven and allow to cool in the baking
23. pan for about 15 minutes before transferring to a cooling
24. rack to cool off completely.

Cottage Cheese Creamy Cake

INGREDIENTS:

600g (3 cups) Cottage cheese

250g (1.1 cups) cream cheese (+ 70g coating)
4 eggs
90g (0.4 cup) Sugar
20g (4 tsp) Vanilla sugar
30g (0.3 cup) Corn starch
300g (1.2 cups) Raspberries
1 pinch of salt

METHOD:

1. Whisk in cottage cheese, cream cheese, starch and egg yolks.

2. Beat the egg whites with a pinch of salt, sugar, vanilla sugar until the meringue reaches a stiff peak.

3. Pour the whipped egg whites into the cheese mixture and combine the two until they are well mixed and smooth.

4. Pour the prepared mixture into a mold and bake in an oven preheated to 320F (160 C) for 45-50 minutes.

5. Allow the cake to cool in the mold to room temperature, then cover the mould with foil and leave in the fridge

6. for 2 hours.

7. Serve the cake plain or top with whipped cream and raspberries of your favourite fruits.

ALMOND AMARETTO POUND CAKE

INGREDIENTS:

1 cup whole milk
3 cups all-purpose flour
1/2 teaspoon salt
2 3/4 cup Dixie Crystals Extra Fine Granulated Sugar
1 tablespoon vanilla extract

1/4 cup amaretto
1 tablespoon white vinegar
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
4 large eggs
2 teaspoons almond extract
AMARETTO SAUCE:
1/2 cup (1 stick) unsalted butter
1/2 cup Dixie Crystals Extra Fine Granulated Sugar
3 tablespoons amaretto
1/2 cup packed Dixte Crystals Light Brown Sugar
1/3 cup half & half

METHOD:

1.Prebeat oven to 325 F. Grease a 10-inch burndt pan with baking spray or butter and flour it Set aside.
2. In smail bow, whisk together milk.and vinegar. Set aside. In a medium boml, whisk together flour, baking
sods and
salt. Set aside.
3. In large boml of stand mixer, cream butter and sugar until tight and fluffy. Beat in eggs one at a time, then stir
in
vanilla and almond until well combined. Beat in flour mixture alternating with milk and amaretto
4. Pour batter into prepared bundt pan. Bake for 55 to 65 minutes, until center is set and a toothpick inserted
coimes
out clean. Allow cake to cool completely (in bundt pan) before inverting onto cake plate
5. Amaretto Sauce: Combine the butter, brown sugar and graulated sugar in a small saucepan. Heat over medium
heat, stirring often, until smooth. Add the cream and amaretto and bring to a simmer. Simmer for 5 minutes
stirring often. Remove from heat and let cool for 10 minutes.
6. Serve pound cake warm drizzled with amaretto sauce.

SPONGE CHOCOLATE CAKE

INGREDIENTS:

2 eggs
130 g sugar
70 g vegetable oil
170 g flour
40 g cocoa
3 g baking soda
3 g baking powder
130 ml boiling water
30 g walnuts to grind
85 g dark chocolate
85 g hot cream

METHOD:

1. Beat the eggs with sugar and oil.

2. Separately, mix flour, cocoa, baking soda and yeast.
3. Add to the eggs and mix, finally add the boiling water.
4. Pour the mixture into the mold and bake at 170 ° -180
° for 40-50 minutes.
5. Melt the chocolate in the cream and add the chopped
walnuts.
6. Decorate the cake and serve.
7. Enjoy your Sponge chocolate cake.

HOW TO MAKE CITRUS MUFFIN

INGREDIENTS:

2 whole eggs
100 gr of flour 0
100 gr of potato starch
125 grams of granulated sugar
75 gr of corn oil
75 gr of citrus juice (1/2 lemon, 2 mandarins, 1 orange)
1/2 sachet of baking powder
grated citrus peel

ICING:
50 grams of powdered sugar
three tablespoons of citrus juice

METHODS:

Beat the eggs and add the sugar. Then add oil, citrus juice, yeast and zest. Finally add the flours and mix until
you have a creamy mixture. Pour the mixture into molds and bake at 356°F (180°) for 20 minutes.
Icing: mix the sugar and gradually mix the juice.
Brush the glaze over the muffins and serve.

Cheese Potato Bread Pockets: A Crispy, Cheesy Delight

Ingredients:

For the Potato Mixture:

• • 1 potato (approximately 180 grams)

• 1/4 teaspoon pepper powder (optional)

For the Bread Pockets:

• • 8 slices of white bread (crusts removed if desired)
  • Mozzarella cheese (quantity as desired)

• 1 egg
• 200 grams of bread crumbs

For Cooking:

• • Vegetable oil (for shallow frying)

Instructions:

1. Preparing the Potato Mixture:

1. 1. Cook the Potato: Start by peeling the potato and cutting it into smaller chunks. Boil the potato pieces in salted water until they are soft and tender, which should take about 10-15 minutes. Check with a fork; if it goes through easily, the potatoes are done.
   2. Mash the Potato: Drain the cooked potatoes and transfer them to a mixing bowl. Mash them until smooth, ensuring there are no lumps.

1. Season the Potato: For a bit of extra flavor, add 1/4 teaspoon of pepper powder to the mashed potato. Mix well to combine. This step is optional and can be skipped if you prefer a milder taste.

2. Assembling the Cheese Potato Bread:

1. 1. Prepare the Bread: Take 8 slices of white bread and remove the crusts if you prefer a softer, more even texture. This step is optional but can make the final product more uniform.
   2. Add the Filling: Place a small amount of the mashed potato mixture (about a tablespoon) in the center of each bread slice. Add a piece of mozzarella cheese on top of the potato. Adjust the cheese quantity to your liking—more cheese means a gooier, meltier center.

1. Seal the Bread: Carefully fold the bread over the filling, pressing the edges to seal them together. You can use a little water around the edges to help seal the bread if needed. Make sure the edges are tightly sealed so the cheese doesn’t escape during frying.

3. Coating and Frying:

1. 1. Prepare the Egg Wash: In a shallow bowl, beat 1 egg thoroughly. This will help the bread crumbs stick to the bread pockets.
   2. Prepare the Bread Crumbs: Place 200 grams of bread crumbs in another shallow bowl. You can use store-bought bread crumbs or make your own by pulsing stale bread in a food processor.

1. 1. Coat the Bread Pockets: Take each sealed bread piece and dip it into the beaten egg, making sure it’s fully coated. Then, roll it in the bread crumbs until evenly covered. This double coating ensures a crispy, golden crust.
   2. Heat the Oil: In a large skillet, heat enough vegetable oil over medium heat for shallow frying. Test the oil by dropping a small piece of bread crumb into it; if it sizzles and rises to the surface, the oil is ready.
   3. Fry the Bread Pockets: Carefully place the coated bread pockets in the hot oil. Fry them until golden brown and crispy on all sides, which should take about 2-3 minutes per side. Use tongs to turn them over gently to avoid breaking the seal.

1. Drain Excess Oil: Once fried, remove the bread pockets from the skillet and place them on a plate lined with paper towels to drain any excess oil.

4. Serving:

1. Serve Warm: These Cheese Potato Bread Pockets are best enjoyed warm when the mozzarella is still gooey and stretchy. Serve them with your favorite dipping sauces like marinara, ranch, or a spicy ketchup.

Enjoy your delicious Cheese Potato Bread Pockets!

Nutrition Facts (Per Serving, Estimated):

• • Calories: 250 kcal
  • Carbohydrates: 30g

• • Protein: 10g
  • Fat: 10g
  • Saturated Fat: 3g

• Fiber: 2g
• Sodium: 400mg

Tips for Making the Perfect Cheese Potato Bread Pockets:

• • Use Fresh Mozzarella for Extra Gooeyness: Fresh mozzarella cheese tends to melt better and provides a lovely, gooey center. However, you can use any type of melting cheese you prefer.
  • Don’t Overfill: Be cautious not to overfill the bread slices. Too much filling might cause the bread to break or the cheese to leak out during frying.

• Make Sure the Oil Is Hot Enough: Proper oil temperature is crucial for frying. If the oil is too cool, the bread pockets will absorb too much oil and become greasy. If it’s too hot, they might burn before the inside is heated through.

Flaky Feta Cheese and Dill Savory Cake

Ingredients

For the Dough:

• • 390g plain flour (approximately 3 1/4 cups)
  • 1/2 teaspoon salt

• 250ml warm water (about 1 cup)
• 120g melted butter (for brushing, about 1/2 cup)

For the Filling:

• • 200g feta cheese (about 1 cup, crumbled)

• 30g fresh dill (about 1/4 cup, finely chopped)

Instructions

Step 1: Prepare the Dough

1. Mix the Dough:
   • • In a large bowl, add 250ml of warm water and 1/2 teaspoon of salt.
     • Gradually add 390g of flour, mixing with a spatula. Add the flour in parts to ensure a smooth consistency.

    

2. Knead the Dough:
   • • Once all the flour is added, continue kneading the dough with your hands until it becomes smooth and elastic.
     • Sprinkle some flour onto the work surface and knead the dough thoroughly.

    

   • Form the dough into a ball and divide it into 10 equal parts. Roll each part into a small ball.
3. Rest the Dough:
   • • Cover the dough balls with cling film and leave them to rest on the work surface for 20 minutes.

    

Step 2: Layer the Dough

1. 1. Prepare for Rolling:
      • • Place a plate on your workspace and cover it with cling film. This will make it easier to stack the dough layers.
        • Sprinkle the table with flour to prevent sticking.

       

   2. Roll Out the Dough:
      • • Take one of the dough balls and roll it out with a rolling pin to a diameter of 22 cm.
        • Place the rolled dough on the plate and brush it with melted butter. Repeat this process until you have 6 layers stacked on top of each other, brushing each with butter.

       

   3. Chill the Dough:
      • Cover the stacked dough layers with cling film and refrigerate for 30 minutes. Chilling the dough helps create a flaky texture when baked.

Step 3: Prepare the Filling

1. 1. Mix the Filling:
      • In a bowl, combine 200g of crumbled feta cheese and 30g of chopped fresh dill. Mix well until evenly combined.
      • Set aside until ready to use.

Step 4: Assemble the Cake

1. 1. Roll Out the Dough Layers:
      • • After 30 minutes, take the chilled dough out of the refrigerator.
        • Sprinkle your work surface with flour and roll out the stacked dough layers to a size of 40 x 35 cm.
        • Brush the dough generously with melted butter and fold it as shown in the steps to create layers. This folding process helps make the dough flaky.

       

   2. Fit the Dough to the Pan:
      • • Roll the folded dough out again, this time to a diameter of 30 cm. The dough should be slightly larger than your baking pan.
        • Line a baking pan (24 cm in diameter) with baking paper and gently place the rolled dough over it, pressing down to fit the pan snugly.

       

   3. Add the Filling:
      • Spread the prepared feta cheese and dill filling evenly over the dough in the pan.

Step 5: Top the Cake

1. Prepare the Remaining Dough Balls:
   • With the 4 remaining dough balls, roll each one out to a diameter of 28 cm. Brush each with melted butter and stack them, repeating the folding and rolling process to form layers.
2. Cover the Filling:
   • • After rolling out the top dough layers, place them over the filling in the pan.

    

   • Press the edges gently to seal and trim any excess dough.

Step 6: Bake the Cake

1. Preheat and Bake:
   • • Preheat your oven to 180°C (356°F). For best results, use the convection mode.

    

   • Bake the assembled cake for 25-30 minutes, or until it turns golden brown and crisp.
2. Serve:
   • • Remove from the oven, let it cool slightly, and then slice. Enjoy the flaky, buttery layers with a rich, salty filling!

    

Nutritional Facts (Per Slice)

• • Calories: Approximately 290 kcal
  • Protein: 7 grams

• • Carbohydrates: 27 grams
  • Fat: 18 grams
  • Sugar: 2 grams

• Fiber: 1 gram

(Note: Nutritional values are approximate and may vary based on ingredient brands and exact serving sizes.)

1. 1. Use High-Quality Feta:
      The flavor of this cake depends on the quality of the feta cheese, so opt for one that’s creamy and tangy.

1. 1. Resting the Dough:
      Allowing the dough to rest between steps helps make it easier to roll and gives it a tender texture.
   2. Use Fresh Dill:
      Fresh dill adds a burst of flavor. If using dried dill, reduce the quantity by half.
   3. Brush Generously with Butter:
      Brushing each layer with melted butter ensures a flaky, rich crust.

1. Adjust Fillings to Taste:
   Add olives, sun-dried tomatoes, or other herbs to the filling for variations in flavor.

Storage Tips

1. Refrigeration:
   Store leftover slices in an airtight container in the refrigerator for up to 3 days. Reheat in a warm oven for a few minutes before serving.
2. Freezing:
   Freeze individual slices wrapped in cling film and stored in a freezer-safe bag. Thaw in the refrigerator and reheat in the oven.

WHITE CHEESE CAKE

INGREDIENTS

INSTRUCTIONS

Creamy Cherry Almond Cheesecake Bars

Ingredients:

1 cup graham cracker crumbs
1/4 cup melted butter
1/4 cup granulated sugar
2 cups cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1 1/2 cups fresh cherries, pitted and halved
1/4 cup sliced almonds (optional)
1 cup powdered sugar
2-3 tablespoons milk

Direction

Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper.
In a medium bowl, mix the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar until well combined. Press the mixture firmly into the bottom of the prepared baking pan.

In a large bowl, beat the cream cheese and 1/2 cup granulated sugar until smooth and creamy.
Add the eggs, almond extract, and vanilla extract, beating until well combined.

Pour the cream cheese mixture over the graham cracker crust and spread evenly.

Evenly distribute the fresh cherries and sliced almonds (optional) over the cream cheese mixture.
Bake for 30-35 minutes, or until the cheesecake layer is set and the edges are lightly browned.

Allow the bars to cool completely in the pan.
In a small bowl, whisk together the powdered sugar and milk to make the glaze.
Drizzle the glaze over the cooled cheesecake bars before cutting into squares.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 350 kcal | Servings: 12 serving

Cheesy Carrot Flatbreads

Ingredients:

• • Carrot: 1 medium-sized, finely grated

• • Egg: 1 large, beaten
  • Mozzarella cheese: 150g, grated
  • Garlic (optional): 1 clove, minced

• • Salt: To taste
  • Black pepper: To taste
  • Parsley: A handful, chopped (fresh or dried)

Optional Seasonings:

• • Herbs: Dried oregano or Italian seasoning for added flavor
  • Spices: Paprika or chili flakes for a little heat
  • Olive oil: For brushing on the flatbreads before baking

Steps to Make Cheesy Carrot Flatbreads

Step 1: Prepare the Ingredients

• • Grate the Carrot: Wash and peel the carrot, then finely grate it to ensure it blends well into the mixture.
  • Mince the Garlic (optional): Peel and mince the garlic if using. It adds an extra layer of flavor.
  • Chop the Parsley: Rinse the parsley and chop it finely.

Step 2: Mix the Ingredients

• • In a large mixing bowl, combine the grated carrot, beaten egg, grated mozzarella cheese, minced garlic (if using), and chopped parsley.
  • Season with salt and black pepper to taste.
  • Mix thoroughly until the ingredients are well combined, and the mixture is sticky enough to form into flatbreads.

Step 3: Shape the Flatbreads

• • Divide the mixture into four equal portions.
  • Using your hands, shape each portion into a thin flatbread on a baking sheet lined with parchment paper. Aim for about ¼ inch thickness for even cooking.
  • Optional: Brush the flatbreads with olive oil and sprinkle extra seasonings like oregano, chili flakes, or additional salt and pepper on top for extra flavor.

Step 4: Bake the Flatbreads

• • Preheat the Oven: Set your oven to 200°C (400°F).
  • Bake: Place the flatbreads in the preheated oven and bake for 7-10 minutes, or until they are golden brown and crispy around the edges.
  • Cool and Serve: Once baked, remove the flatbreads from the oven and let them cool slightly before serving. They can be enjoyed warm or at room temperature.

Nutrition Facts (Per Flatbread):

• • Calories: 120 kcal
  • Carbohydrates: 10g
  • Protein: 6g

• • Fat: 7g
  • Saturated Fat: 3g
  • Fiber: 1g

• Sodium: 150mg
• Sugar: 2g

Serving Suggestions:

• • As a Snack: Enjoy these flatbreads on their own as a satisfying snack.

• • With Dips: Pair them with dips like hummus, tzatziki, or a simple yogurt sauce.
  • As a Side: Serve alongside grilled meats, soups, or salads for a more substantial meal.
  • Appetizer: Serve them at parties with a variety of dips for a fun appetizer.

• For Breakfast: Enjoy with a fried egg on top for a nutritious breakfast.

Cooking Tips:

• • Grate the Carrot Finely: Ensure the carrot is finely grated for better distribution in the mixture and smoother texture.
  • Use Parchment Paper: Line your baking sheet with parchment paper to prevent the flatbreads from sticking and make cleanup easier.

• Customize the Seasoning: Add your favorite herbs and spices to the mixture for extra flavor customization.
• Check for Doneness: Ovens vary, so keep an eye on the flatbreads while baking to ensure they don’t overcook.

Crispy Garlic-Roasted Potatoes with Herbs

Ingredients

• • 800g – 1kg small potatoes
  • Salt (according to your taste)

• • 5 tablespoons olive oil (65ml)
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon paprika

• • 1 teaspoon sweet chili flakes (optional)
  • 3 cloves of garlic (minced)
  • 1 tablespoon chopped rosemary (fresh or dried)

• Chopped parsley for garnish

Steps to Make Crispy Garlic-Roasted Potatoes

Step 1: Prepare the Potatoes

1. 1. Wash and clean the potatoes: Start by thoroughly washing the small potatoes. There’s no need to peel them since the skin helps add extra crispiness when roasted. Make sure to remove any dirt, and scrub the skins lightly.
   2. Cut the potatoes: Depending on their size, you may want to cut larger small potatoes in half or quarters. Smaller potatoes can be left whole. Aim for uniform sizes so they roast evenly.

Step 2: Season the Potatoes

1. 1. Preheat the oven: Preheat your oven to 200°C (400°F) to get it hot enough for the potatoes to become crispy.
   2. Seasoning mix: In a large bowl, combine the olive oil, minced garlic, black pepper, paprika, sweet chili flakes (optional), and a generous pinch of salt. Stir well to make sure everything is evenly mixed.
   3. Coat the potatoes: Add the cut potatoes to the bowl and toss them with the seasoning mixture until all the potatoes are well coated with the flavorful oil. Ensure each potato is covered in the garlic, herbs, and spices for maximum flavor.

Step 3: Roast the Potatoes

1. 1. Prepare the baking tray: Line a baking tray with parchment paper or lightly grease it with a small amount of olive oil to prevent the potatoes from sticking.
   2. Spread the potatoes: Place the seasoned potatoes on the tray in a single layer. Make sure they are spread out and not overcrowded; this allows the heat to circulate evenly and ensures the potatoes roast instead of steam.
   3. Add rosemary: Sprinkle the chopped rosemary evenly over the potatoes. The rosemary will release its aroma as the potatoes roast, giving the dish a wonderful herbal flavor.

1. Roast the potatoes: Place the tray in the preheated oven and roast the potatoes for about 35-45 minutes. After about 20 minutes, take the tray out and use a spatula to flip the potatoes so they cook evenly on all sides. Roast them until they are golden brown and crispy on the outside while tender on the inside.

Step 4: Garnish and Serve

1. 1. Add garnish: Once the potatoes are roasted to perfection, remove them from the oven. Sprinkle some freshly chopped parsley over the top for a fresh, vibrant touch. You can also add an extra pinch of salt and pepper if needed.
   2. Serve hot: Serve the crispy garlic-roasted potatoes immediately as a side dish to your favorite mains. These potatoes pair particularly well with grilled meats, baked fish, or even as part of a larger vegetarian meal.

Nutrition Facts (Per Serving, Approximately)

• • Calories: 200 kcal
  • Protein: 3g
  • Carbohydrates: 28g

• • Fat: 9g
  • Fiber: 4g
  • Sugar: 2g

• Sodium: 300mg
• Potassium: 600mg

Protein Bars: A Tastier and Healthier Snickers Alternative in Just 5 Minutes

In today’s fast-paced world, finding a nutritious yet delicious snack can be quite a challenge. Most of the readily available options are loaded with sugar and unhealthy additives. However, there’s a fantastic alternative that you can make at home in just five minutes – protein bars! These bars not only satisfy your sweet cravings but also provide a healthy dose of protein without the guilt. In this article, we’ll show you how to create your own protein bars that are not only tastier than Snickers but also free from sugar and baking. Let’s dive into the details.

Ingredients You’ll Need:

For the Base:

• 8.8 ounces (250 grams) of peanut butter
• 3.5-5.3 ounces (100-150 grams) of coconut flour (depending on the desired consistency)
• 1.8 ounces (50 grams) of sweetener (choose from honey, maple syrup, or stevia)

For the Glazing:

• 1.8 ounces (50 grams) of cocoa powder
• Coconut milk and sweetener to taste

The Simple Preparation Process:

 Mixing the Dough

1. Start by taking a bowl and adding 250 grams of peanut paste (butter) into it. You can easily make peanut paste at home if you prefer the homemade touch.
2. Gradually add 100 grams of coconut flour into the bowl and mix it with the peanut paste. Depending on the desired consistency of your mixture, you can add the remaining 50 grams of coconut flour if necessary.
3. Now, it’s time to sweeten the mixture. You have options here – you can use honey, stevia, or maple syrup as a natural sweetener. Add it to the bowl and mix everything thoroughly. The mixture should be thick but still easy to pour into a mold.

 Molding and Chilling

1. Take a mold with a flexible rim; it should be smaller in size since this recipe makes a smaller batch. If you desire more, simply double the ingredients.
2. Pour the prepared mixture into the mold and use a spatula to pat it down and level it nicely.
3. Cover the mold with cling film and place it in the refrigerator for 2-3 hours to let it cool.

Preparing the Glaze

1. While your protein bar mixture is cooling in the fridge, you can prepare the glaze. Take 50 grams of cocoa and gradually add a little coconut milk until it forms a runny glaze.
2. Adjust the sweetness of the glaze to your liking by adding sweetener. Mix it well.

The Final Touch

1. Once the protein bar mixture has cooled, remove it from the refrigerator.
2. Pour the prepared glaze evenly over the top of the mixture.
3. Cut the bars into cubes, and they are ready to be served immediately.

These homemade protein bars not only taste amazing but also provide you with a nutritious snack option. Some even say they are tastier than Snickers! Plus, they are sugar-free and require no baking. What more could you ask for?

Conclusion

In a world filled with unhealthy snacking options, making your own protein bars is a game-changer. They are easy to prepare, healthier than traditional candy bars, and customizable to your taste preferences. Next time you’re craving a sweet treat, whip up a batch of these protein bars and enjoy guilt-free snacking.

Orange-Almond Thumbprint Cookies Recipe

Ingredients:

• • Almond flour: 2 cups (200g)
  • Granulated sugar: ½ cup (100g)
  • Salt: a pinch (⅛ tsp.)

• • Orange zest: from half an orange
  • Almond extract (optional): a few drops
  • Orange juice: 2 tablespoons (from half an orange)

• • Egg whites: 2 large
  • Powdered sugar: for rolling
  • Orange jam: for filling

Directions:

1. 1. In a mixing bowl, combine the almond flour, granulated sugar, salt, orange zest, and almond extract (if using).
   2. Squeeze the juice from half an orange to get about 2 tablespoons of juice, and set aside.

1. 1. Separate the whites of two eggs (save the yolks for another recipe, like panettone). Add the egg whites and orange juice to the dry mixture.
   2. Stir everything together until it forms a soft dough.
   3. Sift powdered sugar onto your work surface. Transfer half of the dough to the surface and roll it with your hands into a long sausage-like shape.

1. 1. Cut the dough into 1-inch pieces (about 2.5 cm) and roll each piece into a small ball.
   2. Roll the balls in powdered sugar to coat them evenly, then shake off any excess.
   3. Place the sugar-coated balls onto a baking tray lined with parchment paper. Using your finger, press down gently in the center of each ball to create a small indentation.

1. 1. Bake in a preheated oven at 350°F (180°C) for 10 minutes, or until the cookies are set but still soft.
   2. While the cookies are still warm, fill the indents with a spoonful of orange jam.
   3. Let the cookies cool completely before serving.

Quick Dessert: Make This Treat in Just Minutes with 1 Apple, 1 Egg, and Flour – No Oven Needed!

Craving a delicious dessert but short on time? Look no further! With just 1 apple, 1 egg, and flour, you can whip up these delightful treats in just minutes! Perfect for satisfying your sweet tooth in a pinch, these quick and easy cakes are sure to become a favorite in your household.

Ingredients

• 1 apple
• 1 large egg
• 3 tablespoons granulated sugar
• Vanilla sugar to taste
• 3 tablespoons extra virgin olive oil
• 1 pinch fine salt
• ¾ cup natural yogurt
• ¼ cup milk
• 2 ¾ cups cake flour
• 1 ½ teaspoons baking powder
• Pinch of cinnamon powder
• Snack frying oil

Preparation

Prepare the Batter

1. Peel and core the apple, then cut it into small pieces.
2. In a large bowl, combine the whole egg, granulated sugar, vanilla sugar, olive oil, and a pinch of salt. Whisk the ingredients together until well combined.
3. Add the natural yogurt and continue whisking until smooth. Then, stir in the apple pieces and milk.
4. Gradually sift in the cake flour and baking powder, stirring vigorously with a spoon until the ingredients are well mixed.

Shape the Cakes

1. Grease your hands with a little oil to prevent sticking.
2. Take a spoonful of the dough at a time and roll it between your hands to form small sausages.
3. Repeat this process until all the dough in the bowl has been used up, greasing your hands with oil as needed.

Fry the Cakes

1. Heat frying oil in a frying pan over medium heat.
2. Once the oil is hot, carefully place the cakes into the pan using tongs.
3. Fry the cakes on both sides until golden brown and cooked through.

Coat with Sugar and Cinnamon

1. In a dish, combine powdered sugar and cinnamon powder.
2. Roll the fried cakes in the sugar-cinnamon mixture to coat them evenly.
3. Transfer the coated cakes to a serving plate.

Serving

Serve these delicious apple cakes immediately while still warm. They are perfect for a quick and satisfying dessert or snack. Enjoy the irresistible combination of tender apples, sweet sugar, and warm cinnamon flavors!