Category: cake

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

Ingredients:

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

Directions:

Blueberry Flax Muffins with Oat Bran and Lemon Zest

Ingredients

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

Step-by-Step Instructions

1. Preheat the Oven

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

2. Mix the Dry Ingredients

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

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

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

3. Prepare the Wet Ingredients

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

4. Combine the Wet and Dry Ingredients

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

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

5. Fill the Muffin Tin

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

6. Bake

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

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

7. Serve and Store

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

Tips for Success

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

Nutritional Information (per muffin)

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

Vanilla cream rolls

Tea loaf in air fryer. One mug of tea, no milk, one mug of sultanas, one egg, one mug of self raising flour. Soak sultanas in tea for a while, add egg and flour.Bake in air fryer on 180 for 20 minutes. I added glacier cherries for the first time. Recipe been around for a long time. I have been doing it the oven for the past 30 plus years. Does well in the air fryer

got the recipe from someone on this group.

I mug of tea (no milk)

1 mug of SR flour

1 mug of raisins

1 egg

Soak the raisins in the tea for a while then mix everything together

180 for 20 mins

It’s still hot so I’m not sure what the bake is like

Decadent Caramelized Apple Walnut Cake Recipe

Ingredients

For the Dough:

• 5 large eggs
• 150g sugar (3/4 cup)
• 8g vanilla sugar (2 tsp)
• A pinch of salt
• 160g all-purpose flour (1 cup)
• 1 tsp baking powder
• 120g walnuts, chopped (1 cup)

For the Caramelized Apples:

• 3 medium apples (preferably tart varieties like Granny Smith)
• 45g sugar (3 tbsp)
• 1 tbsp honey
• 50g unsalted butter (2 tbsp)
• 1 tsp ground cinnamon
• 1 tbsp lemon juice

For the Cream:

• 600g cream cheese (2.5 cups, at room temperature)
• 600g heavy cream (3 cups, 33% fat, cold)
• 395g caramelized sweetened condensed milk (1.2 cups)
• 395g sweetened condensed milk with cocoa (1.2 cups)

Instructions

Preparing the Dough:

1. Preheat your oven to 356°F (180°C). Grease and line a 24 cm (9.5-inch) round baking pan with parchment paper to ensure easy removal of the cake later.
2. Whisk the Eggs and Sugars: In a large mixing bowl, combine the eggs, sugar, vanilla sugar, and a pinch of salt. Using an electric mixer, beat the mixture on high speed until it becomes light, fluffy, and pale yellow. This should take about 5-7 minutes. The volume of the mixture should nearly triple.
3. Combine Dry Ingredients: In a separate bowl, sift together the flour and baking powder. Gradually add the dry mixture to the egg mixture, gently folding it in with a spatula. This will help retain the airiness of the batter. Be careful not to overmix.
4. Add the Walnuts: Gently fold the chopped walnuts into the batter until evenly distributed. The walnuts will add a delightful crunch and nutty flavor to the cake.
5. Bake: Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top should be golden brown, and the cake should spring back when touched lightly. Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack.

Preparing the Caramelized Apples:

1. Peel and Dice the Apples: Start by peeling the apples. Then, core and dice them into small, bite-sized pieces. The size of the  apple pieces should be consistent to ensure even caramelization.
2. Caramelize the  Apples: In a medium saucepan, melt the butter over medium heat. Once melted, add the sugar, honey, ground cinnamon, and lemon juice. Stir until the sugar dissolves and begins to caramelize, turning a light amber color.
3. Cook the Apples: Add the diced apples to the saucepan, stirring to coat them evenly in the caramel mixture. Cook the apples over medium heat for about 10-15 minutes, stirring occasionally, until they are tender and caramelized. The apples should be soft but still hold their shape. Once done, remove the pan from the heat and let the caramelized apples cool to room temperature.

Preparing the Cream:

1. Mix Cream Cheese and Heavy Cream: In a large mixing bowl, combine the room temperature cream cheese and cold heavy cream. Beat the mixture on medium-high speed until it becomes smooth and thick, with soft peaks forming.
2. Add Caramelized Sweetened Condensed Milk: Gradually add the caramelized sweetened condensed milk to the cream mixture, beating on low speed until fully incorporated. The mixture should be smooth and creamy.
3. Incorporate Sweetened Condensed Milk with Cocoa: Finally, add the sweetened condensed milk with cocoa, continuing to beat until the cream is thick, smooth, and well-blended. The resulting cream should be rich and luxurious, perfect for layering between the cake.
4. Chill the Cream: Cover the bowl with plastic wrap and refrigerate the cream for at least 4 hours to allow it to set and thicken further. This step is crucial for achieving the right consistency for spreading and decorating the cake.

Assembling the Cake:

1. Slice the Cake: Once the cake has cooled completely, carefully remove it from the pan. Using a serrated knife, slice the cake horizontally into two or three even layers, depending on your preference.
2. Layer the Cake: Place the bottom layer of the cake on a serving platter. Spread a generous amount of the prepared cream over the layer, smoothing it out with a spatula. If you sliced the cake into three layers, repeat this process with the second layer, applying more cream.
3. Top Layer and Decoration: Place the top layer of the cake on top of the cream. Spread a thick layer of cream on the top and sides of the cake, covering it completely. For a polished finish, use a spatula to smooth out the cream.
4. Decorate with Caramelized Apples: Arrange the cooled caramelized apples on top of the cake, either in a decorative pattern or scattered casually for a rustic look. Use any remaining cream to pipe decorations or create swirls on the top or sides of the cake.
5. Final Chill: Once assembled, refrigerate the cake for a few hours before serving to allow the flavors to meld and the cream to firm up. This will make the cake easier to slice and enhance the overall taste.

Serving Suggestions

This cake pairs beautifully with a cup of freshly brewed coffee or a scoop of vanilla ice cream. The rich caramel flavors and the tangy sweetness of the apples make it a perfect dessert for any occasion, from a casual family gathering to a festive celebration.

Nutrition Information

• Serving Size: 1 slice (based on 12 servings)
• Calories: Approximately 570 kcal
• Total Fat: 37g
• Saturated Fat: 20g
• Cholesterol: 125mg
• Sodium: 210mg
• Total Carbohydrates: 55g
• Dietary Fiber: 2g
• Sugars: 40g
• Protein: 7g

Grandmama’s Homemade Coconut Cake is a from scratch cake with decadent (and no fail) 7 minute icing. This is a favorite of our family for holidays and special occasions year round. I found it in an old box of papers that belonged to my grandmother. She had typed it out on letterhead from the company where she worked and later came back, circled it, and wrote in “Real good”. After trying it for myself, I had to agree! When it comes to moist cakes, this is the mother of them all. If a crumb drops from your fork, don’t be surprised if you find your finger chasing it around your plate – it’s just that good.

Top it off with no fail seven minute frosting and a sprinkling of coconut and prepare yourself for a coconut cake experience unlike any other! One of the great things about Grandmama’s seven minute frosting is that you don’t need a double boiler to make it and you can forget fretting over whether or not the weather is dry enough – this comes out perfect every time regardless. If you’re making a layer cake and you like generous amounts of frosting, I suggest doubling the frosting recipe.

This cake has become one of the break out hits from my third cookbook, Sweetness. I’ve received so many emails saying the price of the cookbook was worth it for this one recipe alone. And if that wasn’t recommendation enough, my mother’s friends tell me this is the recipe she tells everyone that they just “have” to make first the moment they get that cookbook.

INGREDIENTS:

• 1-1/2 c. Sugar,
• 2 Tbsp corn syrup,
• 1/4 c.water,
• 6 egg whites,
• tsp. Vanilla

INSTRUCTIONS:

In a heat proof bowl of an electric mixer, mix all ingredients (except vanilla) and place the bowl over a saucepan of simmering water.
Whisk the mixture until it reaches 160 degrees using a candy or instant read thermometer.
Transfer the mixing bowl to your mixer, and with the whisk attachment, beat on high until stiff, glossy peaks form (about 6 minutes).
Whip in the vanilla. Frost cake immediately.
Enjoy!

EASY FRUITCAKE RECIPE 2 cups mixed dried fruits

INGREDIENTS

• 2 cups mixed dried fruits (such as raisins, currants, chopped dates, candied cherries, and candied citrus peel)
• 1 cup chopped nuts (such as walnuts or pecans)
• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

 INSTRUCTIONS

1. Preheat your oven to 325°F (165°C). Grease and flour a loaf pan or line it with parchment paper.
2. In a bowl, combine the dried fruits and nuts. Toss them with 2 tablespoons of flour to coat evenly. Set aside.
3. In a separate bowl, cream together the butter and sugar until light and fluffy.
4. Beat in the eggs, one at a time, until well combined. Stir in the vanilla extract.
5. In another bowl, whisk together the remaining flour, baking powder, cinnamon, nutmeg, and salt.
6. Gradually add the dry ingredient mixture to the butter mixture, mixing well after each addition.
7. Fold in the dried fruit and nut mixture until evenly distributed throughout the batter.
8. Pour the batter into the prepared loaf pan and spread it evenly.
9. Bake in the preheated oven for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.
10. Remove the fruitcake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
11. Once cooled, you can wrap the fruitcake tightly in plastic wrap or foil and store it at room temperature for several days to allow the flavors to develop.
12. This easy fruitcake recipe is a delicious treat that is perfect for the holiday season or any time you crave a moist and fruity cake.

Apple Pastry Recipe

Ingredients

For the Apple Filling:

• • Apple: 1 (peeled, cored, and diced)
  • Butter: 1 tablespoon (14 g)

• Sugar: 2 tablespoons (25 g)
• Cinnamon: A pinch (to taste)

For the Dough:

• • Egg: 1 (large)

• • Salt: A pinch
  • Vanilla Sugar: 8 g
  • Sugar: 50 g (1/4 cup)

• • Milk: 2 tablespoons (30 ml)
  • Melted Butter: 50 g (3 1/2 tablespoons)
  • Baking Powder: 4 g (1 teaspoon)

• Flour: 250 g (2 cups)

For Serving:

• Powdered Sugar: For dusting

Directions

1. Prepare the Apple Filling:
   • • In a skillet over medium heat, melt 1 tablespoon of butter.

    

   • • Add 1 diced apple, 2 tablespoons of sugar, and a pinch of cinnamon.
     • Cook, stirring occasionally, until the apples are soft and caramelized (about 5-7 minutes).
     • Remove from heat and let it cool.

    

2. Prepare the Dough:
   • • In a mixing bowl, beat 1 egg with a pinch of salt, 8 g of vanilla sugar, and 50 g of sugar until well combined.
     • Add 2 tablespoons of milk and 50 g of melted butter; mix well.

    

   • Gradually add 250 g of flour and 4 g of baking powder, stirring until a soft dough forms.
3. Assemble the Pastry:
   • • Preheat the oven to 180°C (350°F).

    

   • • Roll out the dough on a floured surface to about 1/4 inch thick.
     • Spread the cooled apple mixture evenly over the dough.
     • Fold or roll the dough over the apple filling, sealing the edges as needed.

    

   • Place the pastry on a baking sheet lined with parchment paper.
4. Bake:
   • • Bake in the preheated oven for 15-20 minutes, or until the pastry is golden and cooked through.

    

5. Serve:
   • • Let the pastry cool slightly before dusting it with powdered sugar.
     • Serve warm or at room temperature.

    

Serving Suggestions

• • Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
  • Enjoy with a hot cup of coffee, tea, or hot chocolate for a cozy treat.

• Add a drizzle of caramel sauce for extra sweetness.

Cooking Tips

• • Make sure the apple filling is completely cool before spreading it on the dough to prevent it from becoming too soft.
  • For a more caramelized apple filling, cook the apples a bit longer until they reach a deeper golden color.

• If you prefer a thicker pastry, roll the dough slightly thicker and adjust the baking time.

Nutritional Benefits

• • Apples provide dietary fiber and vitamin C.
  • A source of carbohydrates for quick energy.

• Lower in fat when compared to fried desserts.

Dietary Information

• • Contains gluten, dairy, and eggs.
  • Not suitable for gluten-free, dairy-free, or vegan diets.

Nutritional Facts (per serving, approximately 1 slice)

• • Calories: 210 kcal
  • Carbohydrates: 32g
  • Protein: 4g

• • Fat: 8g
  • Saturated Fat: 4g
  • Cholesterol: 45mg

• • Sodium: 60mg
  • Fiber: 1g
  • Sugar: 14g

Storage Tips

• Store leftovers in an airtight container at room temperature for up to 2 days.
• For longer storage, refrigerate for up to 4 days.
• Reheat in a warm oven to restore the crispness of the pastry.