Category: cake

Super Soft and Crispy Crust Bread Recipe

Ingredients:

• • Water: ⅔ cup (160 ml)
  • Plain yogurt: ¼ cup (60 g)

• • Fresh yeast: 1 tsp. (3 g) or dry yeast: ½ tsp. (2 g)
  • Sugar: A pinch to activate the yeast
  • Vegetable oil: 1 tbsp.

• • Bread flour: 2 ½ cups (320 g)
  • Salt: 1 tsp. (6 g)
  • Sesame seeds (or any seeds you like): Optional for topping

Directions:

1. 1. In a bowl, mix the water, yogurt, yeast, and a pinch of sugar to activate the yeast.
   2. Add the vegetable oil, flour, and salt to the wet mixture. Stir until all the dry flour is incorporated—no need to knead.

1. 1. Cover the dough and let it rest for 30 minutes.
   2. After resting, wet your hands and stretch the four sides of the dough, folding each side toward the center.
   3. Using the “lift and slap” technique, lift the dough and slap it back into the bowl. Cover and let it rest for another 30 minutes.

1. 1. Repeat the stretching, folding, and lifting process one more time. After this second round, let the dough rise until doubled in size, about 2 hours.
   2. Once the dough has risen, sprinkle some flour on your work surface, fold the dough in half, and gently flatten it into a rectangle.
   3. Roll the dough and press down with your fingers to seal the edge. Pinch the seams to close it well.

1. 1. Move the dough into a loaf pan lined with baking paper. Cover with a towel and let it rise for another 30 minutes.
   2. Preheat the oven to 430°F (220°C).
   3. Once the dough has risen, brush the top with water and sprinkle sesame seeds or other seeds of choice.

1. 1. Score the top of the bread with a sharp blade.
   2. Cover the loaf pan with another loaf pan and bake for 25 minutes.
   3. Remove the top loaf pan and bake for another 10 minutes to crisp up the crust.

1. Remove the bread from the pan, cover it with a towel, and let it cool completely before slicing.

Serving Suggestions:

• • Spread with butter or jam for a simple, delicious snack.

• Use this bread to make gourmet sandwiches, or as toast for breakfast with avocado.
• Pair it with soups or salads for a light meal.

Cooking Tips:

• • Make sure your yeast is fresh for the best rise.
  • You can add herbs like rosemary or garlic to the dough for extra flavor.
  • To avoid the dough sticking to your hands, keep them slightly wet while working with it.

Nutritional Benefits:

• • Yogurt in the dough adds protein and calcium, enhancing the bread’s nutritional value.
  • Minimal added sugar and oil make this bread a healthier option compared to store-bought alternatives.

• Rich in complex carbohydrates, providing sustained energy.

Dietary Information:

• • This bread is vegetarian-friendly.

• Can be made dairy-free by substituting the yogurt with a plant-based option.
• Free from preservatives and artificial additives, making it a wholesome choice.

Nutritional Facts (per slice, based on 12 slices):

• • Calories: 130 kcal
  • Carbohydrates: 22g
  • Protein: 4g

• • Fat: 3g
  • Fiber: 1g
  • Sodium: 170mg

Storage:

• Store at room temperature in an airtight container for up to 3 days.
• Freeze for up to 1 month. Thaw at room temperature or reheat in the oven to restore crispiness.

Spinach and Cheese Stuffed Croissants

Ingredients:

For the Filling:

• • Onion: 1 small, finely chopped
  • Olive Oil: 3-4 tablespoons
  • Garlic Cloves: 3, grated

• • Scallions: 6, thinly sliced
  • Spinach Leaves: 1 pound (455g)
  • Salt: To taste

• • Black Pepper: Freshly cracked, to taste
  • Dried Dill: 1 teaspoon
  • Cream Cheese: 4 oz (115g)

• Feta Cheese: 11 oz (300g), crumbled
• Shredded Cheese (Mozzarella, Gouda, or Gruyère): To taste

For the Croissants:

• Croissants: 4-5, sliced in half lengthwise

Directions:

Preheat the Oven:

1. Preheat the oven to 350°F (180°C).

Prepare the Filling:

2. 2. Cook the Onion: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and a pinch of salt. Sauté for about 8 minutes until soft and golden.

2. 2. Add Garlic: Stir in the grated garlic and cook until fragrant, about 1 minute.
   3. Cook Scallions: Add the thinly sliced scallions and cook for another 2-3 minutes until softened.
   4. Cook Spinach: Add the spinach in batches, along with salt and pepper, cooking over high heat until the spinach wilts and the liquid evaporates. This should take 5-7 minutes.

2. Mix in Dill and Cream Cheese: Remove from heat and stir in the dried dill and cream cheese, mixing until fully combined.
3. Add Feta Cheese: Stir in the crumbled feta cheese until evenly distributed.

Assemble the Croissants:

8. 8. Prepare Croissants: Place the bottoms of the sliced croissants on a baking tray lined with parchment paper.

8. Add Filling: Divide the spinach and cheese filling among the croissants. Top with shredded mozzarella or your preferred cheese.

Bake:

10. 10. Bake Croissants: Bake in the preheated oven for 10 minutes or until the cheese melts and the filling is heated through.
    11. Add Croissant Tops: Place the croissant tops over the filling and return to the oven for 3-4 minutes, allowing them to warm through and become lightly toasted.

Serving Suggestions:

• Serve warm with a fresh green salad or roasted vegetables for a complete meal.
• Pair with a light tomato or vegetable soup for a cozy lunch or dinner.

Cooking Tips:

• • Prevent Soggy Filling: Cook the spinach on high heat to evaporate excess moisture before mixing with the cheese.

• Flavor Boost: Add a pinch of nutmeg to the spinach mixture for extra depth of flavor.
• Cheese Variety: Use a mix of cheeses like cheddar, Swiss, or gouda to enhance the flavor complexity.

Nutritional Benefits:

• • Spinach: Loaded with vitamins A, C, and K, along with iron, magnesium, and antioxidants.

• Feta Cheese: Rich in protein and calcium, supporting bone health.
• Olive Oil: A good source of heart-healthy monounsaturated fats.

Dietary Information:

• • Vegetarian-Friendly: Ensure all cheeses are suitable for vegetarians.

• Lighter Option: Use low-fat cream cheese and reduce the amount of shredded cheese for a lighter version.

Storage Tips:

• • Refrigerate Leftovers: Store any leftover croissants in an airtight container in the refrigerator for up to 2 days.
  • Reheat: Reheat in the oven at 350°F (180°C) for 5-7 minutes until warmed through.

Why You’ll Love This Recipe:

• Comforting and Satisfying: The rich, cheesy spinach filling inside a flaky croissant is the perfect combination of comfort and indulgence.
• Easy to Make: These stuffed croissants are simple to prepare and are great for a quick meal or snack.
• Versatile: Enjoy them for breakfast, lunch, brunch, or as an appetizer at your next gathering.

Chocolate Nut Cake with Cream Cheese Filling and Chocolate Glaze

Ingredients:

For the Cake:

• • 150g butter (at room temperature)
  • 1/4 tsp salt

• • 300g sugar
  • 3 chicken eggs
  • 150ml vegetable oil

• • 330g flour
  • 270ml kefir
  • 1 tbsp cocoa powder

• • 1 tsp baking soda
  • 1 tsp baking powder
  • 350g soft cream cheese

• • 2 tbsp boiled condensed milk
  • 100g dark chocolate (melted)
  • 100g almonds (roughly chopped)

• 100g hazelnuts (roughly chopped)

For the Chocolate Glaze:

• • 600g dark chocolate (melted)
  • 70ml vegetable oil

Step-by-Step Instructions:

Step 1: Prepare the Cake Batter

1. 1. Preheat the Oven:
      • Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
   2. Cream the Butter and Sugar:
      • • In a large bowl, beat the 150g of softened butter and 300g of sugar until light and fluffy, about 2-3 minutes.

       

   3. Add the Eggs and Oil:
      • Gradually add the eggs one at a time, beating well after each addition. Then, slowly pour in 150ml of vegetable oil while continuing to mix until well combined.

1. 1. Combine Dry Ingredients:
      • In a separate bowl, sift together the 330g of flour, 1 tbsp cocoa powder, 1 tsp baking soda, 1 tsp baking powder, and 1/4 tsp salt.
   2. Add Dry Ingredients and Kefir:
      • • Alternately add the flour mixture and 270ml of kefir to the wet mixture, starting and ending with the dry ingredients. Mix just until combined, making sure not to overmix.

       

   3. Add the Nuts:
      • Fold in the roughly chopped almonds and hazelnuts, distributing them evenly through the batter.

Step 2: Bake the Cake

1. Divide and Bake:
   • Pour the batter evenly into the prepared cake pans and smooth the tops. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
2. Cool the Cakes:
   • • Once baked, remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer the cakes to a wire rack to cool completely.

    

Step 3: Prepare the Cream Cheese Filling

1. 1. Mix the Cream Cheese and Condensed Milk:
      • In a medium bowl, beat the 350g of soft cream cheese with 2 tablespoons of boiled condensed milk until smooth and creamy.

1. Add Melted Chocolate:
   • Fold in 100g of melted dark chocolate, mixing until fully combined. Set the filling aside to firm up slightly while the cakes continue to cool.

Step 4: Assemble the Cake

1. 1. Layer the Cakes:
      • • Once the cakes have cooled, place one cake layer on a serving plate or cake stand. Spread half of the cream cheese filling evenly over the top.

       

   2. Add the Second Layer:
      • Place the second cake layer on top of the filling and gently press down. Spread the remaining cream cheese mixture over the top layer, smoothing it evenly.

Step 5: Prepare the Chocolate Glaze

1. Melt the Chocolate:
   • In a microwave-safe bowl, melt 600g of dark chocolate in 30-second intervals, stirring after each interval to avoid burning.
2. Add Vegetable Oil:
   • • Once the chocolate is fully melted, stir in 70ml of vegetable oil to create a smooth, glossy glaze.

    

Step 6: Glaze the Cake

1. 1. Pour the Glaze:
      • Once the cake is assembled and the filling is set, pour the melted chocolate glaze over the top of the cake, allowing it to drip down the sides for a beautiful finish.

1. Let the Glaze Set:
   • Let the glaze set at room temperature for about 30 minutes, or place the cake in the refrigerator for a quicker setting time.

Step 7: Garnish and Serve

1. 1. Garnish:
      • • Optionally, sprinkle extra chopped nuts or grated chocolate on top of the cake for added texture and decoration.

       

   2. Serve:
      • Slice the cake and serve it on its own, or pair it with a scoop of vanilla ice cream or a drizzle of extra chocolate sauce.

Cooking Tips:

• • Room Temperature Ingredients: Ensure the butter, eggs, and cream cheese are at room temperature before mixing. This helps the ingredients blend together more easily and results in a smoother batter and filling.
  • Avoid Overmixing: When combining the dry and wet ingredients, mix just until the flour is incorporated. Overmixing can result in a dense cake instead of a light, fluffy texture.
  • Nut Alternatives: Feel free to experiment with different nuts if you prefer—pecans or walnuts are great alternatives to almonds and hazelnuts.

• Melt the Chocolate Carefully: When melting chocolate in the microwave, be sure to stir it every 30 seconds to prevent it from burning.
• Storing the Cake: This cake stores well in the refrigerator and can be made a day in advance, allowing the flavors to meld together beautifully.

Storage:

• • Refrigeration: Store leftover cake in an airtight container in the refrigerator for up to 3-4 days. The cream cheese filling and chocolate glaze will remain fresh when kept chilled.

• Freezing: You can freeze the cake (without the glaze) by wrapping it tightly in plastic wrap and placing it in a freezer-safe container for up to 2 months. Thaw the cake in the refrigerator overnight before glazing and serving.
• Reheating: This cake is best enjoyed at room temperature, so if refrigerated, allow it to sit out for 20-30 minutes before serving

Unique Cheeseburger Stuffed Pastry Recipe!

Don’t miss out on this mouthwatering twist to your classic cheeseburger!

For the Dough:

– 200 ml warm milk (1 cup)
– 1 egg white
– 5 grams quick yeast (half a pack)
– 20 grams sugar (1 tablespoon)
– 240 grams flour (2 cups)
– 5 grams salt (half a teaspoon)
– 25 grams butter (1 teaspoon)

For the Filling:

– 1 onion
– 1 clove of garlic
– 30 ml vegetable oil (3 tablespoons)
– 120 grams ground beef
– 2 grams thyme (1 teaspoon)
– 2 grams black pepper (1 teaspoon)
– 4 grams salt (1 teaspoon)
– 30 grams ketchup (2 tablespoons)
– 30 grams mayonnaise (2 tablespoons)
– 1 tomato
– 40 grams cheddar cheese

For the Topping:

– 1 egg yolk
– 20 ml milk (2 tablespoons)
– Sesame seeds

Instructions:

1. In a mixing bowl, combine warm milk, egg white, quick yeast, and sugar. Let it sit for a few minutes until it froths.
2. Add flour, salt, and butter to the mixture. Knead until you have a smooth dough. Cover and let it rise for about 1 hour.
3. In a skillet, heat vegetable oil and sauté finely chopped onion and garlic until translucent.
4. Add ground beef, thyme, black pepper, and salt. Cook until the beef is browned.
5. Stir in ketchup and mayonnaise, then remove from heat.
6. Preheat your oven to 180°C (356°F).
7. Roll out the dough into a rectangle and cut it into squares.
8. Place a spoonful of the beef mixture onto each square, add a tomato slice, and top with cheddar cheese.
9. Fold the squares into a triangle shape and seal the edges.
10. Mix egg yolk and milk for the topping, brush it over each pastry, and sprinkle with sesame seeds.
11. Bake in the preheated oven for 15 minutes or until golden brown.

Mini Donuts

Baked Oatmeal with Nuts, Seeds, and Fruits

Ingredients:

• • Oats: 2 cups (180g) rolled oats
  • Banana: 1 ripe banana, mashed
  • Apple: 1 small apple, chopped

• • Nuts (your choice): 1/4 cup (30g), chopped
  • Seeds (your choice): 1/4 cup (30g)
  • Plant-based milk or water: 1 1/2 cups (360 ml)

• • Maple syrup: 2 tablespoons (30 ml)
  • Cinnamon: 1 teaspoon (2g)
  • Baking powder: 1 teaspoon (4g)

• Vanilla extract: 1 teaspoon (5 ml)

Directions:

• • Preheat your oven to 350°F (175°C). Grease a baking dish with cooking spray or oil.

• • In a large mixing bowl, combine the oats, mashed banana, chopped apple, nuts, seeds, baking powder, and cinnamon.
  • Pour the plant-based milk (or water), maple syrup, and vanilla extract into the mixture. Stir until well combined.
  • Pour the oatmeal mixture into the prepared baking dish and spread it evenly. Bake for 30 minutes or until the top is golden brown and set.

• Allow the baked oatmeal to cool slightly before slicing into squares or bars. Serve warm or at room temperature.

Serving Suggestions:

• • Enjoy with a dollop of yogurt or a drizzle of honey or maple syrup.

• Pair with fresh fruit or a smoothie for a balanced breakfast.

Cooking Tips:

• • Ensure bananas are ripe for optimal sweetness.

• Customize with your favorite nuts, seeds, or dried fruits.
• Add chocolate chips for a sweeter version.

Nutritional Benefits:

• • High in Fiber: Oats, bananas, and apples contribute to healthy digestion.
  • Healthy Fats & Protein: Nuts and seeds provide essential nutrients.
  • Vitamins: Fruits offer vitamins A and C.

Dietary Information:

• • Vegetarian: Yes
  • Vegan: Yes

• Gluten-Free: Use certified gluten-free oats.

Nutritional Facts (per serving, based on 8 servings):

• • Calories: 250 kcal

• • Protein: 6g
  • Fat: 10g
  • Carbohydrates: 35g

• Fiber: 5g
• Sugar: 15g

Storage:

• Refrigerate: Store in an airtight container in the fridge for up to 5 days.
• Freeze: Freeze individual portions for up to 2 months.

Why You’ll Love This Recipe:

• • Nutritious and Filling: A balanced meal packed with fiber, healthy fats, and protein.
  • Customizable: Easy to adjust with your favorite ingredients.
  • Quick to Make: Ideal for busy mornings or meal prep.

• Tasty: Naturally sweet with a comforting, warm flavor.

Oatmeal Apple Cocoa Cake

Ingredients:

• • 1 cup oatmeal (rolled or quick oats)
  • 4 apples (peeled and grated)

• • 4 eggs
  • 50 g cocoa powder (unsweetened)
  • 1 tsp baking powder

• 3 tbsp coconut oil (melted)

Directions:

1. 1. Preheat the Oven:
      • • Preheat your oven to 180°C (360°F).
        • Grease a cake tin or line it with parchment paper.

       

   2. Prepare the Apples:
      • Peel and grate the apples. Set them aside.

1. 1. Mix Dry Ingredients:
      • In a large mixing bowl, combine the oatmeal, cocoa powder, and baking powder.
   2. Prepare the Wet Ingredients:
      • • In another bowl, whisk the eggs together until well beaten.

       

      • Add the melted coconut oil to the eggs and mix well.
   3. Combine Wet and Dry Ingredients:
      • • Gradually add the egg and coconut oil mixture into the dry ingredients.

       

      • Stir in the grated apples until the batter is well combined.
   4. Transfer to Cake Tin:
      • • Pour the batter into the prepared cake tin, spreading it evenly.

       

   5. Bake:
      • Bake in the preheated oven for about 35 minutes, or until a toothpick inserted into the center comes out clean.

1. 1. Cool and Serve:
      • Let the cake cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely.
      • Slice and enjoy!

Serving Suggestions:

• • Serve the cake warm with a dollop of yogurt or whipped cream.
  • Sprinkle with powdered sugar or drizzle with a bit of honey for added sweetness.
  • Enjoy it with a cup of coffee or tea for a cozy afternoon treat.

Cooking Tips:

• If you prefer a sweeter cake, you can add a natural sweetener like honey or maple syrup to the batter.
• For added texture, you can mix in nuts, raisins, or chocolate chips.

Nutritional Benefits:

• • Oatmeal: Rich in fiber and helps regulate blood sugar.

• Apples: Provide natural sweetness and are a great source of vitamins and antioxidants.
• Cocoa: Contains powerful antioxidants and adds a rich chocolate flavor without added sugar.

Dietary Information:

• • Gluten-Free: As long as you use certified gluten-free oats.

• Refined Sugar-Free: The sweetness comes from the apples and cocoa.

Storage:

• Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
• You can also freeze slices for up to 3 months. Reheat in the oven or microwave before serving.

Homemade Nut and Date Energy Bars

Ingredients:

• • Cashews: 70 g (1/2 cup)

• • Walnuts: 70 g (1/2 cup)
  • Almonds: 70 g (1/2 cup)
  • Pine nuts: 40 g (1/4 cup)

• • Hazelnuts: 70 g (1/2 cup)
  • Pumpkin seeds: 70 g (1/3 cup)
  • Dates: 150 g (1 cup), soaked in cold water for 15 minutes

• • Oatmeal: 50 g (1/2 cup), chopped
  • Olive oil: 3 tablespoons
  • Salt: 1/2 teaspoon

• Honey: 160 ml (1/2 cup)

Directions:

1. 1. Toast the nuts and seeds:
      • • In a frying pan over medium heat, lightly toast the cashews, walnuts, almonds, pine nuts, and hazelnuts until they are fragrant and slightly golden. Set aside.
        • Toast the pumpkin seeds separately in the same pan until they start to pop. Set aside.

       

   2. Prepare the dates:
      • Drain the soaked dates, remove the pits, and chop them into small pieces.

1. 1. Cook the dates:
      • Heat the olive oil in a frying pan over medium heat. Add the chopped dates and cook, stirring occasionally, until they are soft and slightly caramelized.
   2. Combine all ingredients:
      • • Add the toasted nuts, seeds, and oats to the pan with the dates. Season with salt and mix well.

       

      • Pour in the honey, stir to combine, and remove from heat. Continue mixing until everything is evenly coated.
   3. Shape the bars:
      • • Line a mold or baking dish with parchment paper or grease it lightly with olive oil. Transfer the mixture into the dish, pressing down firmly with the back of a spoon to pack it tightly.

       

   4. Chill and cut:
      • • Allow the mixture to cool slightly at room temperature, then refrigerate for 1 hour.
        • Once firm, use a wet knife to cut the mixture into bars or squares. Return to the refrigerator for another 30 minutes before serving.

       

   5. Store:
      • Wrap each bar in cling film or parchment paper for easy storage and portability.

Serving Suggestions:

• • Enjoy these bars as a quick breakfast on busy mornings.
  • Perfect as a pre-workout snack or post-workout recovery bite.
  • Pair with a cup of aromatic tea for a relaxing and energizing treat.

Cooking Tips:

• • Ensure the nuts are toasted lightly to enhance their flavor without burning them.
  • Avoid overheating the honey to retain its natural nutrients and sweetness.
  • Wetting the knife before cutting will help achieve clean slices without sticking.

Nutritional Benefits:

• • Rich in healthy fats from nuts, providing essential omega-3 fatty acids.
  • High in fiber from oats and dates, supporting digestive health.
  • Natural sweeteners like dates and honey offer a healthier alternative to refined sugar.

• Great source of protein and energy to keep you satisfied between meals.

Dietary Information:

• • Vegetarian-friendly.
  • Contains nuts and seeds; not suitable for those with nut allergies.

• Gluten-free if using certified gluten-free oats.

Nutritional Facts (per bar, approx. 1 of 12 servings):

• • Calories: 210
  • Protein: 4g

• • Fat: 15g
  • Carbohydrates: 18g
  • Fiber: 3g

• Sodium: 45 mg

Storage:

• • Store the bars in an airtight container in the refrigerator for up to 1 week.
  • For longer storage, freeze the bars individually wrapped for up to 3 months.

Why You’ll Love This Recipe:

• • Quick and easy: Ready in just over an hour with minimal prep time.
  • Healthy and natural: Made with wholesome ingredients, free from refined sugars and preservatives.
  • Versatile: Customize with your favorite nuts, seeds, or dried fruits.

• Perfect for meal prep: Make a batch ahead of time for quick snacks throughout the week.

Triple Crispy Puff Pastries

Ingredients

For the Dough:

• • Bread flour: 250g

• • Unsalted butter (room temperature): 50g (for the dough)
  • Salt: 3g (1 tsp)
  • Sugar: 10g (1 tbsp)

• Cold water: 120ml
• Unsalted butter (for spreading): 120g (softened but not melted)

For the Filling:

• Strawberry jam
• Chocolate jam

Before Baking:

• Egg wash: 2 tbsp eggs + 2 tbsp milk (for brushing the pastries before baking)

Step-by-Step Instructions

Step 1: Prepare the Dough

1. 1. Combine the dry ingredients: In a mixing bowl, add 250g bread flour, 50g unsalted butter, 3g salt, and 10g sugar. Mix the ingredients together using your hands or a stand mixer.
   2. Add water: Gradually add 120ml of cold water to the flour mixture while stirring. Mix until the dough comes together and starts to form a smooth texture.

1. Knead the dough: Transfer the dough onto a clean surface and knead it for about 5-7 minutes, or until it becomes smooth and elastic. You should be able to stretch it slightly without tearing.
2. Rest the dough: Wrap the kneaded dough in plastic wrap and refrigerate it for 30 minutes. This allows the gluten to relax and makes it easier to roll out later.

Step 2: Prepare the Butter for Laminating

1. 1. Flatten the butter: Take 120g of unsalted butter and place it between two sheets of parchment paper. Use a rolling pin to flatten the butter into a thin rectangle, approximately 1/4 inch thick.

1. Chill the butter: Place the flattened butter in the refrigerator to chill until it becomes firm but remains pliable. You want the butter to be cold enough to hold its shape, but soft enough to spread when rolled with the dough.

Step 3: Laminate the Dough

1. 1. Roll out the dough: After 30 minutes, remove the dough from the refrigerator and roll it out into a large rectangle that’s twice the size of your prepared butter sheet.
   2. Place the butter: Remove the butter from the fridge and place it in the center of the rolled-out dough.

1. 1. Fold the dough: Fold the dough over the butter, completely encasing it. You should have a dough “packet” with the butter sealed inside.
   2. Roll and fold: Roll the dough into a larger rectangle, then fold it into thirds like a letter. Wrap the dough in plastic wrap and refrigerate for another 30 minutes.
   3. Repeat the process: Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each fold. This process creates the layers that give puff pastry its flaky texture.

Step 4: Assemble the Pastries

1. 1. Preheat the oven: Preheat your oven to 200°C (390°F).
   2. Roll out the dough: After the final chill, roll out the laminated dough into a large rectangle about 1/4 inch thick.
   3. Cut the dough: Use a sharp knife or pastry cutter to cut the dough into smaller rectangles or squares, depending on the size you want your pastries to be.

1. Add the filling: Place a small amount of strawberry jam and chocolate jam in the center of each piece of dough. Be careful not to overfill, as the jam will expand when baked.
2. Seal the pastries: Fold the dough over the filling to create a sealed packet. Use a fork to crimp the edges and ensure the filling stays inside during baking.

Step 5: Prepare for Baking

1. 1. Prepare the egg wash: In a small bowl, whisk together 2 tablespoons of eggs and 2 tablespoons of milk to create the egg wash.

1. Brush the pastries: Brush the tops of the assembled pastries with the egg wash. This will help them develop a beautiful golden-brown color in the oven.

Step 6: Bake the Pastries

1. 1. Bake: Place the pastries on a baking sheet lined with parchment paper. Bake them in the preheated oven for 15-20 minutes, or until they are golden and crispy.
   2. Cool slightly: Once baked, remove the pastries from the oven and let them cool slightly before serving.

Step 7: Serve

1. Enjoy: Serve your triple crispy puff pastries warm, with a perfect balance of flaky layers and sweet filling. They’re best enjoyed fresh out of the oven but can be stored for later.

Cooking Tips

• • Temperature control: Keep the butter cold but pliable. If it gets too soft, the dough will absorb it, and you’ll lose the layers. If it’s too hard, it will break through the dough when rolling.
  • Filling variations: Feel free to experiment with different fillings like custard, Nutella, or fruit preserves. Just make sure not to overfill to avoid leakage.

• Brush with egg wash: For a beautifully shiny, golden crust, ensure you generously brush the egg wash over each pastry before baking.
• Chill the dough between folds: Chilling the dough between folds is essential for creating the flaky layers of the puff pastry.

Nutritional Facts (Per Serving, Approximate Values)

• • Calories: 250 kcal

• • Fat: 15g
  • Saturated Fat: 9g
  • Carbohydrates: 25g

• • Sugar: 5g
  • Protein: 4g
  • Fiber: 1g

• Cholesterol: 70mg
• Sodium: 200mg

Decadent Chocolate Peanut Butter Roll Cake: A 10-Minute Miracle

Ingredients

For the Cake:

• 3 large eggs, at room temperature
• A pinch of salt
• 5g (1 teaspoon) vanilla sugar
• 50g (1.76 oz) granulated sugar
• 50ml (1.76 fl oz) milk
• 30ml (1 fl oz) vegetable oil
• 70g (2.46 oz) all-purpose flour
• 15g (0.5 oz) unsweetened cocoa powder

For the Filling:

• 20g (0.7 oz) unsalted butter, softened
• 10g (0.3 oz) powdered sugar
• 50g (1.76 oz) smooth peanut butter

For the Ganache:

• 100ml (3.5 fl oz) heavy whipping cream
• 120g (4.2 oz) semi-sweet chocolate, finely chopped

For the Topping:

• 10g (0.3 oz) chopped peanuts

Step-by-Step Instructions

1. Preparing the Cake Batter (5 minutes)

I begin by preheating the oven to 180°C (356°F). While the oven is heating, I line a baking sheet with parchment paper, ensuring it extends slightly over the edges for easy removal later.

In a large mixing bowl, I whisk together the eggs, a pinch of salt, vanilla sugar, and granulated sugar. I beat this mixture vigorously for about 2 minutes until it becomes light, fluffy, and pale in color. This step is crucial for creating the light, airy texture that defines a perfect roll cake.

Next, I gradually stream in the milk and vegetable oil while continuing to whisk. These liquid ingredients add moisture and richness to our cake.

In a separate bowl, I sift together the flour and cocoa powder. Sifting is key here – it removes any lumps and aerates the dry ingredients, contributing to a finer texture in the final cake. I then gently fold this dry mixture into the wet ingredients, being careful not to overmix. Overmixing can lead to a tough cake, so I stop as soon as the flour is just incorporated.

2. Baking the Cake (15 minutes)

I pour the batter onto the prepared baking sheet, using an offset spatula to spread it evenly into a thin layer. This thin, even layer is crucial for successful rolling later.

The cake goes into the preheated oven for 15 minutes. During this time, the kitchen fills with the intoxicating aroma of chocolate – a preview of the deliciousness to come.

3. Rolling the  Cake (3 minutes)

As soon as the cake comes out of the oven, I act quickly. While it’s still warm and pliable, I carefully roll the cake (with the parchment paper) from the short end. This initial rolling while warm “trains” the cake to roll without cracking later. I set this rolled cake aside to cool completely.

4. Preparing the Filling (2 minutes)

While the cake cools, I move on to the peanut butter filling. In a small bowl, I mix the softened butter, powdered sugar, and peanut butter until smooth and creamy. This filling will add a rich, nutty contrast to our chocolate cake.

5. Filling and Re-rolling the Cake (3 minutes)

Once the cake has cooled, I gently unroll it. With a spatula, I spread the peanut butter filling evenly over the surface, leaving a small border around the edges. Then, using the parchment paper to assist, I carefully re-roll the  cake, this time without the paper. The result is a beautiful spiral of chocolate cake and peanut butter filling.

6. Creating the Ganache (2 minutes)

For the crowning touch – the chocolate ganache – I heat the heavy cream in a small saucepan until it just begins to simmer. I pour this hot cream over the finely chopped chocolate in a heatproof bowl. After letting it sit for a minute, I stir gently until the mixture becomes smooth and glossy.

7. Finishing Touches (2 minutes)

I pour the warm ganache over the rolled cake, using a spatula to ensure it’s evenly coated. While the ganache is still wet, I sprinkle the chopped peanuts along the top of the cake. This not only adds a delightful crunch but also makes for a beautiful presentation.

The cake then goes into the refrigerator for at least an hour to allow the ganache to set completely.

Serving and Enjoying

When it’s time to serve, I remove the cake from the refrigerator and let it sit at room temperature for about 10 minutes. This allows the flavors to fully bloom. Using a sharp knife dipped in hot water (and wiped dry), I slice the cake into elegant rounds, revealing the beautiful spiral of chocolate cake and peanut butter filling.

Nutrition Information

Per slice (based on 8 servings):

• Calories: 380
• Protein: 7g
• Carbohydrates: 30g
• Fat: 28g
• Fiber: 2g
• Sugar: 20g

Everyday Delight Cookies Good and Easy Cookies

Say hello to your new daily indulgence – these Good and Easy Cookies! With just a few ingredients, you’ll be baking these delights regularly. Perfectly sweet with raisins, crunchy almonds, and chocolate drops, these cookies are a treat for the senses.

️Ingredients:

– 1 egg
– 8g vanilla sugar
– 80g sugar
– A pinch of salt
– 100ml seed oil
– 50ml milk
– 350g flour
– 8g baking powder
– 50g raisins
– 50g almonds
– 50g chocolate drops

‍ Instructions:

Preheat and Prepare:

– Preheat your oven to 180°C (350°F).
– Line a baking sheet with parchment paper.

Create the Cookie Dough:

– In a bowl, beat the egg with vanilla sugar, sugar, and a pinch of salt until well combined.
– Add seed oil and milk, mixing until smooth.
– Sift in the flour and baking powder, combining to form a cookie dough.

Add the Goodness:

– Fold in raisins, almonds, and chocolate drops into the cookie dough. Ensure an even distribution.

Shape the Cookies:

– Scoop spoonfuls of dough and shape them into cookies. Place them on the prepared baking sheet, leaving space between each.

Bake to Perfection:

– Bake in the preheated oven for approximately 12-15 minutes or until the edges are golden.

Cool and Enjoy:

– Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Serve and Share:

– Once cooled, indulge in these Everyday Delight Cookies. Share them with family and friends or keep them all to yourself!

You won’t be able to resist making these cookies every day! Share your baking joy by snapping a pic and using our hashtag.

Lotus Biscoff Dessert Cups

Ingredients:

• • 200g Lotus Biscoff biscuits
  • 300 ml milk
  • 1.5 tablespoons custard powder

• • 1 tablespoon sugar (for custard)
  • 300 ml whipping cream
  • 1 tablespoon sugar (for whipped cream)

• Pinch of vanilla powder or essence

Directions:

1. 1. Prepare the Biscuit Crumbs:
      • • Grind the Lotus Biscoff biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and crushing them with a rolling pin. Set the crumbs aside.

       

   2. Make the Custard:
      • • Add roughly 1/4 of the milk to a bowl. Mix in the custard powder and dissolve it well.
        • In a saucepan, add the remaining milk and 1 tablespoon of sugar. Mix to dissolve the sugar.

       

      • Add the milk and custard mixture to the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and let it cool to room temperature.
   3. Prepare the Whipped Cream:
      • • In a separate bowl, combine the whipping cream, 1 tablespoon of sugar, and a pinch of vanilla powder or essence.

       

      • Whisk the mixture until stiff peaks form. You can use an electric mixer to speed up the process.
      • Prepare a piping bag with a nozzle for easy layering.

1. 1. Assemble the Dessert Cups:
      • • Start with a layer of biscuit crumbs at the bottom of each dessert cup.
        • Add a layer of custard over the biscuit crumbs.
        • Follow with another layer of biscuit crumbs.

       

      • Pipe a layer of whipped cream over the biscuit crumbs.
      • Finish with a sprinkle of biscuit crumbs on top for a decorative touch.

1. 1. Chill and Serve:
      • Refrigerate the assembled dessert cups for at least 1 hour to allow the flavors to meld and the layers to set.
      • Serve chilled and enjoy this creamy, crunchy delight.

Prep Time: 20 minutes | Total Time: 20 minutes

Kcal: 350 kcal per serving | Servings: 4 servings

Serving Suggestions:

• • Serve these dessert cups chilled for the best flavor and texture.

• Pair with a cup of hot coffee or tea for a delightful afternoon treat.
• Add a drizzle of caramel sauce or a sprinkle of crushed Biscoff biscuits on top for extra indulgence.

Cooking Tips:

• • Ensure the custard is fully cooled before layering to prevent melting the whipped cream.

• For a richer flavor, use heavy cream instead of whipping cream.
• To make the dessert cups look more professional, use a piping bag to neatly layer the custard and whipped cream.

Nutritional Benefits:

• • Lotus Biscoff biscuits: Provide a delightful crunch and unique flavor.

• Whipping cream: Adds a rich, creamy texture to the dessert.
• Custard: Made with milk and eggs, offering protein and calcium.

Dietary Information:

• • This recipe is vegetarian.

• Can be made gluten-free by using gluten-free Biscoff biscuits.

Storage:

• Store any leftovers in the refrigerator for up to 2 days.
• Cover the dessert cups with plastic wrap to prevent the whipped cream from drying out.

Easy 5-Minute Cake with 2 Eggs! Simple and Delicious for Your Daily Treat!

Ingredients:

– 2 eggs
– 100 g of sugar
– 8 g of vanilla sugar
– 100 g of yogurt
– 100 ml of milk
– 80 ml of oil
– A pinch of salt
– 180 g of all-purpose flour
– 12 g of baking powder
– 50 g of raisins
– Jam
– Coconut flour

Instructions:

1. In a mixing bowl, beat 2 eggs, sugar, and vanilla sugar together until well combined.
2. Add yogurt, milk, and oil to the mixture. Stir until smooth.
3. Mix in a pinch of salt.
4. Gradually add all-purpose flour and baking powder, continuing to mix until the batter is lump-free.
5. Fold in the raisins.
6. Pour the batter into a greased microwave-safe mug or bowl.
7. Microwave on high for 3-4 minutes, or until the cake has risen and is set in the center. Cooking times may vary, so keep an eye on it.
8. Once done, let the cake cool for a minute.
9. Invert the cake onto a plate, and let it cool completely.
10. Once cooled, spread jam on top and dust with coconut flour.
11. Slice, serve, and enjoy your quick and tasty daily treat!