Category: cake

Yield: 1 Bundt Cake | Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: ~1 hour 15 minutes

A soft, moist marbled cake that swirls sweet carrot flavor with rich cocoa and chocolate. This stunning dessert is topped with a glossy semisweet chocolate glaze and is perfect for brunches, birthdays, or any time you want to impress with something just a little different.

Ingredients

For the Cake:

• 3 medium carrots, peeled and chopped

• 4 eggs

• 1½ cups granulated sugar

• ⅓ cup vegetable oil (about 80 ml)

• 2 tablespoons unsalted butter, melted (28 g)

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• 2 pinches salt

• ½ cup unsweetened cocoa powder (preferably 50% cocoa)

• 5 tablespoons water (75 ml)

• 1 tablespoon honey or corn syrup

• 100 g (3.5 oz) semisweet chocolate, finely chopped

• Additional butter and flour for greasing the pan

For the Chocolate Glaze:

• 2 tablespoons unsalted butter (28 g)

• 1 tablespoon honey or corn syrup

• 100 g (3.5 oz) semisweet chocolate, chopped

‍ Instructions

1. Prepare the Carrot Mixture

• In a blender, combine the chopped carrots, eggs, vegetable oil, melted butter, and sugar.

• Blend until completely smooth and creamy. Set aside.

2. Make the Chocolate Mixture

• In a small bowl, mix the cocoa powder with warm water. Stir well until the cocoa is fully dissolved. Set aside.

3. Finish the Cake Batter

• Transfer the blended carrot mixture to a large mixing bowl.

• Sift in the all-purpose flour and add the salt. Mix until well combined.

• Gently fold in the baking powder, being careful not to overmix.

4. Divide and Marble the Batter

• Divide the batter evenly between two bowls.

• To one bowl, add the cocoa-water mixture and stir until fully incorporated to form the chocolate batter.

• You now have one carrot batter and one chocolate batter.

5. Assemble the Cake

• Grease and flour a glass Bundt pan thoroughly.

• Pour alternating layers of the batters into the pan:

  • Start with a layer of chocolate batter

  • Then a layer of carrot batter

  • Repeat until all batter is used, finishing with chocolate on top

• Use a skewer or knife to lightly swirl the batters (optional) for a marbled effect.

6. Bake

• Preheat the oven to 356°F (180°C).

• Bake the cake for 45 minutes, or until a toothpick inserted into the center comes out clean.

• Let the cake cool in the pan for 15 minutes, then invert onto a wire rack and cool completely.

Make the Chocolate Glaze

• In a small saucepan, melt the butter and honey over medium heat.

• Once melted, remove from heat and add the chopped chocolate.

• Stir continuously until smooth and glossy. Let cool slightly before using.

Finish and Serve

• Pour the warm chocolate glaze evenly over the cooled cake.

• Let the glaze set for 10–15 minutes before slicing.

• Optional: garnish with grated chocolate, chopped nuts, or a dusting of powdered sugar.

Tips & Variations

• Make ahead: The cake keeps well for up to 3 days at room temperature or 5 days refrigerated.

• For added crunch: Stir ½ cup chopped walnuts or pecans into the carrot batter.

• Gluten-free option: Substitute a 1:1 gluten-free flour blend for the all-purpose flour.

• Dairy-free tip: Use dairy-free butter and chocolate for a lactose-free version.

This marbled carrot cake combines beauty with flavor—moist and tender with just enough richness from the chocolate. Let me know if you’d like a cream cheese glaze, loaf version, or even cupcake adaptation!

Rich. Hearty. Fall-apart tender in under an hour.
This pressure-cooked classic is full of fork-tender beef, perfectly cooked vegetables, and a savory broth layered with herbs and deep umami flavor. It’s everything you love about beef stew—without the wait.

Ingredients

Meat & Oil

• 2 lbs beef stew meat (chuck or round), cut into 1½-inch cubes

• 2 tbsp olive oil

Vegetables

• 1 large yellow onion, diced

• 3 cloves garlic, minced

• 4 medium carrots, sliced into 1-inch rounds

• 4 medium Yukon Gold or red potatoes, diced

• 2 celery stalks, chopped

• 1 cup frozen peas (optional, added at the end)

Liquids & Base

• 4 cups beef broth

• 1 cup water

• 2 tbsp tomato paste

• 1 tbsp Worcestershire sauce

Seasonings

• 1 tsp salt (plus more to taste)

• ½ tsp black pepper

• ½ tsp dried thyme

• ½ tsp dried rosemary

• 2 bay leaves

Instructions

1. Prepare the Beef

Pat the stew meat dry with paper towels. This removes excess moisture and helps develop a good sear. Season lightly with salt and pepper.

2. Sear the Beef (Sauté Mode)

Set the Instant Pot to Sauté mode. Once it reads “Hot”, add 2 tablespoons olive oil.
Sear the beef in batches, avoiding overcrowding. Brown each side for 3–4 minutes until a deep crust forms. Transfer browned beef to a plate and set aside.

Why sear? Browning the beef enhances the flavor through caramelization, creating that classic slow-simmered taste.

3. Sauté the Aromatics

In the same pot, add the diced onion. Sauté for 3–5 minutes until softened and golden. Add the minced garlic, stir for 30–60 seconds, just until fragrant.

4. Deglaze

Pour in ¼ cup of the beef broth, scraping up the browned bits from the bottom of the pot with a wooden spoon. These are flavor-packed and essential for a rich broth.

5. Add Remaining Ingredients

Return the beef (and juices) to the pot. Stir in:

• Remaining 3¾ cups of beef broth

• 1 cup water

• 2 tbsp tomato paste

• 1 tbsp Worcestershire sauce

• Salt, pepper, thyme, rosemary, and bay leaves

6. Layer the Vegetables

Place the carrots, potatoes, and celery on top of the beef. Do not stir.

Why layer? This keeps the vegetables from overcooking, allowing them to gently steam under pressure.

Pressure Cook the Stew

1. Secure the lid. Set the valve to Sealing.

2. Select Pressure Cook (or Manual) and set to 35 minutes on High Pressure.

3. When finished, let the pressure release naturally for 10 minutes, then carefully Quick Release the rest.

⏲ 35 minutes + 10 min release = fork-tender beef + intact vegetables.

7. Finish with Peas (Optional)

If using, turn on Sauté mode and stir in 1 cup frozen peas. Cook for 2–3 minutes until bright green and warmed through.

8. Final Touches

• Discard the bay leaves.

• Taste and adjust salt and pepper to preference.

• Add an extra splash of Worcestershire sauce for depth, if desired.

Serving Suggestions

• Crusty bread or garlic toast

• Buttered egg noodles

• Creamy mashed potatoes

• Side salad for freshness

Storage & Reheating

• Refrigerate: Up to 4 days in an airtight container

• Freeze: Up to 3 months (leave out potatoes for best texture)

• Reheat: In microwave or stovetop with a splash of broth

Nutrition (Est. per serving, 6 servings)

• Calories: ~420

• Protein: ~35g

• Fat: ~20g

• Carbs: ~25g

• Fiber: ~3g

Tips for Success

• Use well-marbled beef chuck for best flavor and tenderness.

• To thicken broth post-cooking, create a slurry: mix 1 tbsp cornstarch with 2 tbsp water, stir into stew while on Sauté, and simmer until thickened.

• For added umami, stir in 1 tsp soy sauce or 1 tsp Dijon mustard at the end.

❤️ Why You’ll Love It

✔ Done in under an hour
✔ Incredible depth of flavor
✔ Budget-friendly ingredients
✔ Freezer-friendly
✔ Customizable (mushrooms, parsnips, red wine—go wild)

These luscious mini cheesecakes are rich, tangy, and perfectly portioned—ideal for dinner parties, holidays, or anytime you want a bite-sized treat that’s both decadent and elegant. Each one has a crisp graham cracker crust, a creamy vanilla-scented filling, and a vibrant berry topping.

Ingredients

For the Crust:

• ⅔ cup (about 5 whole) graham cracker crumbs

• 1½ tablespoons granulated sugar

• 3 tablespoons unsalted butter, melted

• Pinch of salt

For the Cheesecake Filling:

• 2 packages (8 oz each) cream cheese, softened

• ½ cup granulated sugar

• 2 teaspoons lemon zest

• 1 teaspoon pure vanilla extract (or vanilla bean paste)

• 2 large eggs, at room temperature

• ¼ cup sour cream, at room temperature

• Pinch of salt

For the Topping:

• Seedless strawberry or raspberry jam

• Fresh strawberries (halved), raspberries, and/or blueberries

‍ Instructions

1. Prep the Oven and Pan

Preheat the oven to 325°F (163°C). Line a standard 12-cup muffin tin with paper cupcake liners. Set aside.

2. Make the Crust

In a small bowl, mix:

• Graham cracker crumbs

• 1½ tablespoons sugar

• Melted butter

• Pinch of salt

Stir until fully combined and the crumbs are evenly coated.

Divide the mixture evenly among the cupcake liners (about 1 tablespoon per cup). Use the back of a spoon or a measuring cup to press the crumbs firmly into the bottom of each liner. Set aside.

3. Flavor the Sugar

In a small bowl, combine the ½ cup sugar and lemon zest. Rub them together with your fingertips until the sugar is slightly damp and fragrant. This infuses the sugar with citrus oils for a brighter cheesecake flavor.

4. Make the Cheesecake Batter

In a stand mixer with the paddle attachment (or a hand mixer), beat the softened cream cheese on medium-low speed until smooth and creamy, about 1–2 minutes.

Add:

• Lemon-sugar mixture

• Salt

• Vanilla extract

Beat until fully incorporated, scraping down the sides and bottom of the bowl as needed.

With the mixer on low, add the eggs one at a time, beating just until each is incorporated. Avoid overmixing.

Add the sour cream and mix just until smooth and fully combined. Scrape the bowl one final time to ensure an even texture.

5. Fill and Bake

Using an ice cream scoop or spoon, evenly divide the cheesecake batter over the prepared crusts in the muffin tin.

Bake for 18–20 minutes, or until the centers are just set but still slightly jiggly. They may puff up and crack a bit—this is normal.

Note: The centers will slightly sink as they cool, creating the perfect well for toppings.

6. Cool and Chill

Remove the cheesecakes from the oven and place the tin on a wire rack to cool completely.

Once cooled, transfer the entire muffin tin to the refrigerator and chill for at least 2 hours, or overnight for best results.

7. Top and Serve

Remove the chilled cheesecakes from their liners if desired.

Top each mini cheesecake with:

• 1 teaspoon jam (warmed slightly for easy spreading)

• Fresh berries: strawberry halves, raspberries, blueberries, or any combination you like

Keep refrigerated until ready to serve.

Tips & Variations

• Room-temperature ingredients help create a smooth batter without lumps.

• Try substituting gingersnap crumbs or vanilla wafers for a fun twist on the crust.

• Swap the jam for lemon curd or chocolate ganache for different flavor profiles.

• Make ahead! These cheesecakes hold well in the fridge for up to 3 days, or freeze (un-topped) for up to 2 months.

Nutrition Estimate (Per Cheesecake)

• Calories: ~200

• Fat: ~14g

• Carbs: ~15g

• Protein: ~3g

• Sugar: ~11g

Final Thoughts

These mini cheesecakes are a dessert everyone will love—delicate, creamy, and bursting with bright, fresh flavor. They look elegant, taste indulgent, and couldn’t be easier to serve. The perfect little dessert for any celebration!

Enjoy these apple cookies with a cup of tea or coffee for the perfect snack!

If you’re looking for a homemade dessert that combines simplicity with delicious flavor, you need to try these caramelized apple cookies.

Made with simple ingredients, these cookies are perfect for surprising your loved ones or for enjoying at any time of the day.

Follow the step-by-step instructions and discover how to make these delicious treats.

Ingredients Needed:

• • 1 large apple
  • 2 tablespoons granulated sugar (to caramelize the apple)
  • Cinnamon to taste
  • 1 tablespoon butter (for cooking the apple)
  • 1 egg
  • Pinch of salt
  • 8 g vanilla sugar

• 50 g granulated sugar (for the dough)
• 2 tablespoons of milk
• 50 g melted butter
• 4 g baking powder
• 250 g of common wheat flour
• Icing sugar for sprinkling
  

  How to Prepare:

  1. Preparing the Apples:
     • Peel the apple, remove the core and cut it into small cubes.
     • In a frying pan, place the apple cubes, granulated sugar, a pinch of cinnamon and the butter.
     • Cook over medium heat until apples are golden brown and caramelized. Set aside to cool.
  2. Dough Preparation:
     • • In a large bowl, beat the egg with a pinch of salt, vanilla sugar and 50g of granulated sugar until creamy.
       • Add the milk and melted butter, mixing well.
     • Gradually add the baking powder and flour, mixing until a uniform dough forms.
     • Knead the dough until it is soft and pliable.
  3. Assembling the Cookies:
     • Roll out the dough on a floured surface and use a cookie cutter to cut out circles.
     • Place a small amount of the caramelized apple mixture over half of the dough circles.
     • Fold the circles in half, sealing the edges to form the cookies.
  4. Baking:
     • Preheat the oven to 180°C.
     • Place the cookies on a baking sheet lined with parchment paper.
     • Bake for 15-20 minutes or until golden brown.
     • Remove from the oven and sprinkle with powdered sugar while still warm.These caramel apple cookies are more than just a sweet treat: they’re a delicious experience that combines the natural sweetness of apple with the rustic charm of cinnamon.

       Easy to make and irresistibly tasty, they are perfect for any occasion. Make them today and discover why this recipe is a true culinary treasure.

Light, airy, and fried to golden perfection, these chocolate-filled doughnuts feature a luscious dark chocolate pastry cream infused with cinnamon and cayenne for a warming kick. Prepare the dough the night before for an easy fry-and-fill morning treat!

Ingredients

For the Dough:

• 1 packet (2 ¼ tsp) active dry yeast

• 3 tablespoons granulated sugar, divided

• ½ cup (118ml) warm water (105°F to 115°F)

• ½ cup (118ml) warm milk (or water), same temperature

• 1 large egg

• 1 large egg yolk

• ¼ teaspoon salt

• 3 ½ cups (438g) all-purpose flour

• 3 tablespoons unsalted butter (or pareve margarine), softened

• Cooking oil, for deep frying

• Additional flour for dusting

For the Coating:

• ⅓ cup (67g) granulated sugar

For the Chocolate Filling (Pastry Cream Ganache):

• 4 large egg yolks

• ⅓ cup (66g) sugar

• 2 tablespoons cornstarch

• 2 tablespoons unsweetened cocoa powder

• Pinch of salt

• 1 ¾ cups (415ml) whole milk

• 4 oz (113g) dark or semi-sweet chocolate, chopped

• 2 tablespoons unsalted butter

• 1 teaspoon vanilla extract

• ½ teaspoon ground cinnamon

• ⅛ teaspoon cayenne pepper (optional, for a gentle heat)

Alternative Filling:
Use ¾ cup (75g) chocolate-hazelnut spread instead of pastry cream if preferred.

Equipment

• Stand mixer with dough hook (or food processor)

• Rolling pin

• Round cutter (2½ to 4 inches)

• Parchment-lined baking sheet

• Candy/deep-fry thermometer

• Piping bag with round tip

• Slotted spoon or spider strainer

Instructions

Day 1: Prepare the Dough (Night Before)

1. Activate Yeast:
   In a small bowl, combine the yeast, 1 tbsp sugar, and warm water. Stir gently and let sit for 5–10 minutes, until foamy.

2. Mix the Dough:
   In the bowl of a stand mixer, combine warm milk, the yeast mixture, remaining sugar, eggs, and salt. Add half the flour and mix on low until just combined.

3. Add Remaining Flour & Butter:
   Add the rest of the flour and mix until a shaggy dough forms. Gradually add the softened butter, increasing speed to medium, and knead for 3–4 minutes until the dough becomes smooth and elastic.

4. First Rise (Cold Fermentation):
   Place dough in a lightly greased bowl. Cover with plastic wrap and refrigerate overnight (8–12 hours). The slow rise enhances flavor and makes shaping easier.

Day 2: Filling, Shaping, Frying, and Assembling

Step 1: Prepare the Filling

1. Make Pastry Cream Ganache:
   In a medium saucepan off heat, whisk egg yolks, sugar, cornstarch, cocoa, and salt. Slowly whisk in the milk until smooth.

2. Cook the Mixture:
   Place the pan over medium-low heat. Cook, stirring constantly with a silicone spatula or whisk, until the mixture thickens and bubbles (approx. 5–7 minutes).

3. Add Flavorings:
   Remove from heat and stir in chopped chocolate, butter, vanilla, cinnamon, and cayenne pepper. Stir until completely smooth.

4. Chill the Cream:
   Pour into a small bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate at least 2 hours, or until cold and thick.

Step 2: Shape and Proof the Doughnuts

1. Roll the Dough:
   On a well-floured surface, roll chilled dough to ½-inch thickness.

2. Cut Rounds:
   Use a round cutter (2½ to 4 inches depending on desired size) to cut out doughnuts. Place rounds on a floured, parchment-lined baking sheet.

3. Second Rise:
   Cover loosely with plastic wrap and let rise in a warm spot for 45–60 minutes, or until puffed and slightly jiggly.

Step 3: Fry the Doughnuts

1. Heat Oil:
   Fill a heavy-bottomed pot with 2–3 inches of oil. Heat over medium heat to 350°F (use a thermometer to monitor).

2. Fry in Batches:
   Carefully lower 2–3 dough rounds at a time into the oil. Fry 2 minutes per side or until golden brown.

3. Drain & Sugar-Coat:
   Remove with a slotted spoon and drain on paper towels. While warm, roll in granulated sugar to coat.

Step 4: Fill and Serve

1. Prepare to Fill:
   Poke a hole on both sides of each doughnut using a straw, chopstick, or thermometer probe.

2. Fill Doughnuts:
   Spoon chilled chocolate pastry cream into a piping bag fitted with a small round tip. Insert the tip into each hole and squeeze in approx. ¼ cup of filling per side, until the doughnut feels slightly heavy.

3. Serve Warm or Room Temperature:
   These are best fresh, with the creamy filling just cool enough to contrast the warm, fluffy dough.

Optional: Hazelnut Version

• Instead of making the pastry cream, simply pipe in chocolate-hazelnut spread. No need to chill it — this version is quicker and just as delicious.

Storage Tips

• Best Fresh: These are best eaten within a few hours of frying.

• To Store: Keep filled doughnuts in an airtight container in the fridge for up to 2 days. Reheat slightly in the microwave (10–15 seconds).

• To Freeze Dough: Unfilled, fried doughnuts can be frozen and later thawed and filled.

A refreshing, creamy, tropical dessert with zero baking required!

When the temperature climbs and turning on the oven is out of the question, this Mango Carlota steps in as your go-to summer treat. Inspired by the classic Latin American Carlota de Limón, this version trades citrus for ripe, juicy mangoes—making it tropical, luscious, and ridiculously easy to prepare.

With layers of lightly sweet cookies and creamy mango filling, this icebox cake chills in the fridge until perfectly set. Whether you’re hosting a barbecue, brunch, or simply craving a cool dessert, this no-bake wonder will win everyone over.

Ingredients

Directions

1. Prepare the Mango Cream Filling

In a blender, combine:

• The cream cheese

• The sweetened condensed milk

• The evaporated milk

• 1 peeled, chopped mango

• Optional: lemon zest

Blend until silky smooth and thick. Set aside. This is your luscious mango cream.

✅ Pro tip: If you prefer a stronger mango flavor, blend in a second mango or add a few drops of mango extract.

2. Assemble the Carlota

In a square or rectangular glass dish (8×8 or 9×9 works great):

• Start with a layer of Maria cookies (you can break them to fit the corners).

• Spoon and spread a layer of mango cream over the cookies.

• Repeat the layers: cookies → mango cream → cookies → mango cream, until the dish is full.

Finish with a final layer of mango cream on top.

3. Decorate

• Dice the remaining 3 mangoes into small cubes.

• Scatter them generously over the top layer of cream.

• For extra flair, add a sprinkle of lime or lemon zest, or even a few mint leaves.

4. Chill

Cover the dish with plastic wrap and refrigerate for at least 6 hours—but overnight is best. The cookies will soften and absorb all that delicious mango cream.

5. Serve

Slice into chilled squares and serve straight from the fridge. The result is cool, creamy, fruity heaven in every bite!

⏱️ Time & Servings

• Prep time: 20 minutes

• Chill time: Minimum 6 hours (overnight preferred)

• Total time: ~6½ hours

• Serves: 8–10 generous portions

Tips & Variations

• No Maria cookies? Use graham crackers, digestive biscuits, or vanilla wafers.

• Want a twist? Try swapping mango for peach, pineapple, or banana puree.

• Lighter version? Top with whipped cream before decorating.

• Extra mango flavor? Blend in more mango or add a splash of mango nectar.

Storage

• Store covered in the refrigerator for up to 4 days.

• Not freezer-friendly — freezing may alter the texture of the cream and cookies.

Quick Recap: Mango Carlota at a Glance

Ingredients:

• 2 packs Maria cookies

• 1 can sweetened condensed milk

• 1 can evaporated milk

• 8 oz cream cheese

• 4 ripe mangoes

• Optional: lemon zest

Steps:

1. Blend cream ingredients + 1 mango

2. Layer cookies and cream in dish

3. Top with diced mango

4. Chill for 6+ hours

5. Slice and serve cold

Perfectly creamy. Incredibly easy. Tropical and refreshing.
This Mango Carlota is proof that a dessert doesn’t need to be baked to steal the show!

Your new favorite creamy coffee dessert — straight from Italy!

Listen up, coffee lovers! If you haven’t tried coffee whipped cream yet, get ready to take your taste buds on a one-way trip to coffee paradise. In Italy, this luscious dessert is known as Crema di Caffè and is a summertime favorite—often enjoyed chilled and eaten with a spoon. It’s luxuriously creamy, easy to prepare, and guaranteed to impress your fellow coffee enthusiasts!

☕ What is Coffee Whipped Cream?

It’s exactly what it sounds like: a dreamy blend of strong espresso and fluffy whipped cream, sweetened to perfection. Served in small glasses and topped with cocoa powder and chocolate chips, it’s an elegant yet effortless dessert that packs a bold espresso punch with a smooth, velvety finish.

✨ Ingredients

‍ Instructions

Step 1: Whip the Cream

Pour the cold whipping cream into a large mixing bowl. Using an electric mixer (or stand mixer), beat on medium-high speed until stiff peaks form. This usually takes about 3–5 minutes. Set aside.

Step 2: Sweeten the Coffee

In a separate bowl, combine the hot espresso and powdered sugar. Stir until the sugar is completely dissolved. Allow the sweetened coffee to cool to room temperature, then refrigerate it until chilled. This step is crucial—adding hot coffee to cream will cause it to deflate.

Step 3: Combine

Once the coffee is cold, gently fold it into the whipped cream using a spatula. Do this slowly to keep the mixture light and airy.

Step 4: Assemble

Spoon the coffee whipped cream into small serving glasses or dessert bowls. Make sure each glass is filled evenly.

Step 5: Garnish & Serve

Dust the tops with cocoa powder and scatter a few chocolate chips over each. You can also sprinkle over cookie crumbs, coconut flakes, or even chocolate shavings if you like.

Serve immediately with a spoon or refrigerate until ready to serve. Either way, prepare to go back for seconds!

Tips & Tricks

• No espresso machine? Use any strong brewed coffee or instant coffee—just make it bold and flavorful.

• No electric mixer? Add cold cream and cold coffee mixture to a clean bottle or mason jar. Shake vigorously for 2–3 minutes until thick and creamy.

• Serving ideas: Serve it alone, with a biscotti or ladyfinger on the side, or even as a topping for brownies or chocolate cake.

• Storage: Store leftovers in the fridge for up to 4 days. Do not freeze—it will separate and lose its creamy texture.

Serving Suggestions

Coffee whipped cream is rich, so it’s best served in small glasses or dessert cups with a spoon. Here are a few fun ideas:

• Serve with almond biscotti for dipping.

• Spoon over chocolate mousse or vanilla ice cream.

• Layer into parfait glasses with crumbled cookies and whipped cream.

• Top off an affogato or a slice of tiramisu with a dollop.

❤️ More Coffee Recipes You’ll Love

• Affogato – Ice cream drowned in hot espresso.

• Dalgona Coffee – The viral whipped coffee drink.

• Light Whipped Coffee Cream – A lighter version with less sugar.

• Homemade Coffee Liqueur – Rich, boozy, and perfect for after-dinner sipping.

Quick Recipe Recap

Coffee Whipped Cream (Crema di Caffè)
Prep Time: 10 min | Chill Time: 15 min | Serves: 4

Ingredients:

• 1¼ cups whipping cream

• ½ cup espresso (cooled)

• ¼ cup powdered sugar

• Cocoa powder and chocolate chips, for topping

Instructions:

1. Whip cream until stiff peaks form.

2. Dissolve sugar in hot espresso; chill.

3. Fold chilled coffee into whipped cream.

4. Spoon into glasses and top with cocoa/chips.

5. Serve chilled with a spoon!

This no-fuss coffee dessert is proof that great things can come from simple ingredients. Whether you’re hosting guests or treating yourself, this Italian-style coffee cream will keep everyone coming back for more. Buon appetito!

We start with the best  chocolate cake: moist and rich with deep  condensed milk cupcakes. Then we add a decadent, creamy, salty-sweet malted milk frosting. The result is a malted milk ball in cupcake form that your friends and family will request again and again. The texture of these condensed milk cupcakes is similar to a sponge cake, but not quite as dense and much moister.

Just as it sounds, it’s the addition of a hot milk mixture right at the end of the recipe that makes these so wonderful by the best cake pop maker. The butter and sugar are creamed together. This creates a cakier-tasting cupcake with a lighter crumb. Make sure you beat the butter and sugar together until they are nice and fluffy.

At least 3 minutes beating air into the mixture which produces a lighter textured cake. Separate the eggs. The fluffiest texture is produced when the egg yolks are mixed with the creamed butter/sugar and the egg whites are whipped to a foamy, thick texture and then folded into the batter right before baking.

Apparently, the recipe is really easy so if you are learning to make cakes can definitely make it yourself. Since most cupcake recipes are very similar, you can use a very basic recipe when making condensed milk cupcakes that are from no one source in a particular recipe.

From there, you can learn how cake flour, extra egg yolks, sour cream, oil, and a lower baking temperature affect the cupcakes. To keep the results as consistent as possible, use the same ingredients, utensils, techniques, and bakeware when applicable, also maintain a 150°F oven temperature and a twenty-minute baking time when applicable.

Ingredients;

• 50 ml of oil
• 50 grams(1/2 cup) of flour
• 3 egg yolks + 1 whole egg
• 30ml condensed milk
• 3 egg white
• 35 grams(1/3 cup) sugar
• 1/2 tsp lime juice

Instructions;

1. Heat oil with medium heat to 80 C
2. Pour oil into the flour. Mix well with the spatula until slippery
3. Enter the egg yolks and whole eggs. Mix well with a spatula until mixed. Insert condensed milk to mix well and set aside
4. Mix egg white with orange juice until foamy while adding granulated sugar gradually. Mixer to soft peak.
5. Put the dough mixture into the dough mixture, stirring back with a spatula until smooth.
6. Put it in the cupcake mold, until it’s almost full of pounding slowly
7. Bake at a temperature of 120 C Flame over the bottom for 45 minutes, then 150 C until browned.
8. Turn off the oven. Leave the cake in the oven for 5 minutes. Take it out, and chill it on a cooling rack.

Lemon Posset: the classic English lemon cream that only needs 3 ingredients
Few desserts convey British elegance and, at the same time, the simplicity of a grandmother’s recipe as well as Lemon Posset.

At a time when menus were full of preparations loaded with thickeners, clarified butter and eggs, this sweet survived precisely because it dispensed with all the confectionery paraphernalia: just fresh cream, sugar and the juice – plus the zest – of a lemon.

No flour, no starch, no eggs. The result is a silky cream that sets on its own thanks to the alchemy of milk fat and citric acidity.

Below you will find the historical origin of posset, the chemical explanation that makes the cream thicken naturally, a detailed step-by-step guide – including sweetened and fruity variations –, presentation suggestions and conservation tricks.

Everything is in clear, direct Portuguese, but with that touch of curiosity that transforms a simple recipe into kitchen culture.

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How to Clean Your Colon and Remove Waste Natural
Understanding the Magic of Gelatin-Free Coagulation
What thickens the posset is not prolonged heat or starch, but the action of citric acid on casein, the main protein in milk. When lemon juice comes into contact with hot cream, it lowers the pH of the liquid. The casein micelles – normally stable thanks to their electrical charge – lose this stability, bond with each other and form a network that traps water.

The fat in the cream contributes to the velvety feel while giving it extra structure. That’s why the recipe calls for fresh cream with at least 30% fat: the high fat content ensures a firm texture without the risk of it becoming too curdled.

Mandatory and optional ingredients
300 ml of very cold fresh cream (do not use light or carton versions).
60 g of granulated or refined sugar. Can be replaced with 50 g of coconut sugar, 45 ml of maple syrup or oven and stovetop sweeteners (adjust, as each product has a different sweetness).
Juice and zest of 1 Tahiti or Sicilian lemon . Make sure to zest only the yellow or green part, avoiding the bitterness of the white pith.
Variations : Grapefruit, lime, orange or even passion fruit will work – as long as they maintain enough acidity. If the fruit is less acidic, add 1 teaspoon of lemon juice along with it.

Detailed step by step
Quick infusion
Place the cream and sugar in a heavy-bottomed pan. Stir over low heat until the sugar has dissolved. When the first bubbles appear on the edges, continue stirring for 1 minute – this will evaporate the water slightly and concentrate the fat, helping to reach the final point.
Aromatize off the heat
. Turn off the heat, add the lemon juice and zest. The mixture becomes cloudy almost instantly: coagulation is beginning.
Rest and distribute
Wait 5 minutes for the chemical reaction to progress slowly; then pass the cream through a fine sieve directly into small glasses or 120 ml cups. The sieve retains any lemon fibers, leaving the posset smooth as silk.
Refrigerator Refrigerate
for at least 1 hour. Cooling completes the firming, and the cream forms into spoonfuls that shake slightly but do not run.
Finishing and Service Tips
Flavored sugar : rub the zest into the sugar before putting it on the heat; the lemon essential oil perfumes the entire cream.
Crispy crust : sprinkle a little demerara sugar over the surface before freezing; it will crystallize and turn into a sweet “roof”.
Fruit compote : serve the posset with a spoonful of macerated strawberries, fresh blueberries or diced mango – the sweetness complements the acidity.
Herbal notes : Add lemon thyme leaves to the infusion; remove before adding the juice.
Take-away container : use 150 ml mason jars, close and transport in a thermal bag; the dessert lasts 48 hours in the refrigerator.
Frequently Asked Questions
Can I reduce the sugar?
Yes. Posset depends on the proportion of lemon to cream, not sucrose, so you can go up to 40g without compromising the texture; below that, the acidity stands out too much.

Does it work with vegetable cream?
The oat or coconut base has less casein; the cream thickens, but it doesn’t set like the original. Use ½ teaspoon of dissolved agar-agar to compensate.

12 Fascinating Facts About Coconuts That Will Improve Your Life
Does freezing spoil it?
Thermal shock breaks the protein network: when defrosted, the posset separates into whey and lumps. Keep it in the refrigerator only.

Do I need to boil it longer to thicken it?
No. If you reduce the heat too much, the cream will take on a caramelized flavor and may curdle when you add lemon. A brief boil is sufficient.

Variation of flavors, same structure
Acidic fruit Amount of juice Extra touch
Grapefruit 80 ml Grapefruit zest + pinch of cardamom
blood orange 90 ml Finely grated fresh ginger
Passion fruit Pulp of 2 fruits (strained) Lemon zest for balance
Persian lime 75 ml Chopped mint when serving
A timeless dessert
Lemon Posset has reinvented itself over the course of five centuries: from a hot elixir to a cold cream, from a home remedy to an elegant finishing touch to summer dinners. This contemporary recipe preserves the original minimalist spirit – few ingredients, maximum flavor – and invites you to play with aromas, fruits, herbs and crunchy ingredients. Try it next time, watch the magic happen in just a few minutes on the stove and discover how natural chemistry can be as sweet as the best sugar.

This cake is not only easy to prepare, but also deliciously tasty and healthy.

Today, we are pleased to share with you an irresistible orange oat cake recipe that combines flavor, moisture and health in every bite.

This cake is a perfect option for those who want a dessert that is simple to prepare, but full of flavor and benefits.

Not only is it incredibly easy to make, it’s also a delicious way to enjoy the best of oats and fresh oranges.

Let’s get our hands dirty and prepare this delicious treat together!

Ingredients:

• • 150 g rolled oats
  •  2 and a half oranges
  •  3 eggs
  •  70g melted butter
  •  1 teaspoon salt
  •  1 teaspoon ground cinnamon

• •  1 teaspoon ground cardamom
  •  100g wheat flour
  •  100g sugar
  •  1 teaspoon of baking powder (Royal type)
  • ½ teaspoon vanilla essence
  • 50 g dried plums
  • 50g of walnuts
  •  2 tablespoons powdered sugar (optional)

• Grated coconut to taste

Preparation method:

Start by grinding the oat flakes until you get a fine flour and place it in a bowl.

Squeeze the juice of two oranges and add it to the crushed oats – save half an orange for last.

Separate the egg yolks from the egg whites. Add the egg yolks to the oatmeal and mix well. Then add the melted butter and stir until combined.

Finely grate the peel of one of the oranges and add to the mixture, along with the salt, cinnamon and cardamom.

Add the wheat flour, sugar, yeast and vanilla essence. Mix well until you obtain a homogeneous dough.

Beat the egg whites until stiff and carefully add them to the mixture, stirring gently.

Chop the prunes and walnuts and add to the mixture, reserving a third of the walnuts to decorate the top of the cake.

Pour the batter into a greased pan and bake in a preheated oven at 180°C for 30 to 40 minutes, or until a toothpick comes out clean.

While the cake is still warm, drizzle it with the juice of half an orange and sprinkle with shredded coconut and the remaining nuts.

Finish with a touch of powdered sugar and let cool before serving.

For a cake so easy and delicious, Hummingbird Cake sure has a long and tangled story behind it. It’s main ingredients – tropical banana and pineapple – give a clue as to its origins. The story goes that it was first invented in Jamaica in the late 1960’s where it was known as “doctor bird cake.” (The national bird of Jamaica is the Red-billed Streamertail, a type of hummingbird, and it has been nicknamed the “doctor bird” because the way it pokes its beak into a flower reminds people of the prodding and poking they get at the doctor’s office.) Supposedly, the Jamaican tourist board sent out press kits to the United States with a few recipes to entice people to come visit, and they included one for their Doctor Bird Cake, adapted for American bakers.

From there, the cake started to pop up across the South under various names, like Doctor Byrd Cake, Granny Cake, and Don’t Last Cake. (And the latter is certainly true!) The first known published recipe was in Southern Living Magazine in 1978 by one Mrs. L.H. Wiggin of Greensboro, North Carolina. There, it was called Hummingbird Cake and it went on to be the most requested recipe in the magazine’s history.

It’s no wonder why this cake is so popular. With oil instead of butter, the batter doesn’t need to be beaten or babied, and the entire things mixes up quickly in one bowl. Lightly spiced, it’s moist and chewy with the delicious sweetness of banana and pineapple and a little crunch of pecans. It can be made in layer form or bundt form, but since it’s reminiscent of banana bread, we love to bake it up in a loaf pan. (Then we don’t feel too guilty eating it for breakfast.) We usually eat it just as is, but we will say, it goes awfully well with a nice blanket of cream cheese frosting!

Hummingbird Bread

Yield(s): Serves 8-10

1 hour, 15 minutes

4.4

Rated by 279 reviewers

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Ingredients

• 1 1/2 cups flour
• 1 cup granulated sugar
• 3/4 cup oil
• 2 spotted bananas, mashed
• 2 eggs, beaten
• 1/2 cup crushed pineapple, undrained
• 1/2 cup chopped pecans
• 1/4 cup raisins
• 1/2 tablespoon vanilla extract
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon

Preparation

1. Preheat oven to 350°F and grease and flour a 9×5 inch loaf pan.
2. In a medium bowl, whisk together flour, baking soda, salt, sugar, and cinnamon. Add eggs and oil and stir to combine.
3. Fold in vanilla, pineapple, banana, pecans, and raisins and pour batter into prepared pan.
4. Place pan in oven and bake until a toothpick inserted into the center comes out clean, about 1 hour. (But start checking on it at 45 minutes just to be safe.) If cake is browning too quickly, lay a piece of aluminum foil over the top.
5. Let cake cool in pan for 20 minutes before removing to cool completely. Serve and enjoy!

There’s something about bringing a layered salad to a function that feels so much more elevated than a simple tossed salad. Colorful layers that have been assembled to maintain the perfect texture while still letting the bottom ingredients marinate- it’s simple party perfection. We’ve made quite a few different versions over the years like this layered pasta salad and a gorgeous spring version, but I have to say, this Layered Sesame Salad just might be my favorite. Let’s get into all the good stuff going on here…

Every bite in this salad is a perfect balance of fresh, crunchy, sweet, and savory. With tender shredded chicken, juicy pineapple, and crisp coleslaw mix all stacked together, this dish has it all. Now, let’s talk about the dressing—it’s the real MVP here. A creamy peanut butter and sesame oil base brings out delicious savory notes, while a touch of honey and rice vinegar adds just the right amount of tangy sweetness. A splash of soy sauce and a sprinkle of garlic powder round it out for a dressing that is sure to become a favorite. Once you’ve got your dressing ready to go, half of it gets layered into the salad right in the middle, then the rest is drizzled on top to bring everything together.

A generous handful of chow mein noodles are added just before serving to keep that irresistible crunch intact. Easy as that, your salad is ready to serve! You can scoop up perfect layered portions straight from the dish or give it a good toss for a more even mix of flavors. Either way, family and friends are sure to give this colorful salad rave reviews. Give it a try for your next get-together and I’m sure you’ll agree!

Layered Sesame Salad

Yield(s): Serves 10-12

15m prep time

1h inactive

4.8

Rated by 6 reviewers

Allergens: Peanuts, Soy

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Ingredients

• 1 cup shredded chicken
• 8 oz pineapple tidbits, drained
• 4 cups coleslaw mix, divided
• 1 1/2 cups shredded carrot
• 1 cup chopped green onions, divided
• 1 cup snap peas, halved
• ⅓ cup packed cilantro leaves, roughly chopped
• ½ cup honey roasted peanuts
• ½ red bell pepper, diced
• 1/2 cup chow mein noodles, for serving

Dressing

• ½ cup creamy peanut butter
• 3 tablespoons sesame oil
• 1/3 cup rice vinegar
• 1 ½ tablespoons honey
• 1 tablespoon soy sauce
• ½ teaspoon garlic powder
• 2-4 tablespoons water

Preparation

1. In a small bowl, add all dressing ingredients and whisk to combine. Thickness will vary depending on your peanut butter. Whisk in more water until dressing is a pourable consistency. Set dressing aside.
2. In a 9×13-inch dish, layer ingredients in the following order: shredded chicken, pineapple, half the cole slaw mix, shredded carrot, and half the green onions. Drizzle half the dressing over the dish.
3. Continue layering in this order: remaining cabbage, snap peas, remaining green onions, remaining dressing, cilantro, peanuts, and red pepper. I recommend waiting to add the chow mein noodles until it’s time to serve so they stay crunchy.
4. Cover dish with plastic wrap or lid and chill for 1-2 hours before serving.
5. Add noodles and scoop individual layered portions or toss salad in dish before serving.

Delicate, crumbly, and buttery — shortbread cookies are a beloved classic made with just a few pantry staples. Perfect for tea time, gifting, or holiday trays.

Ingredients (Makes about 20–24 cookies)

• 1 cup (226g) unsalted butter, at room temperature

• 1/2 cup (100g) granulated sugar

• 1/4 teaspoon salt

• 2 cups (240g) all-purpose flour

• 1 teaspoon pure vanilla extract (optional, but adds flavor)

Optional Add-ins:

• 1–2 tablespoons cornstarch (for an extra tender texture)

• 1 tablespoon lemon zest or orange zest

• Dipped in or drizzled with melted chocolate

Equipment Needed

• Mixing bowls

• Electric mixer or wooden spoon

• Measuring cups and spoons

• Rolling pin

• Cookie cutters or sharp knife

• Baking sheet

• Parchment paper

• Cooling rack

‍ Step-by-Step Instructions

1. Preheat the Oven

• Set your oven to 325°F (165°C).

• Line a baking sheet with parchment paper or a silicone baking mat for even baking.

2. Cream the Butter and Sugar

• In a large bowl, beat the butter and sugar together using a mixer or wooden spoon until it’s light, pale, and fluffy (about 2–3 minutes).

• This step ensures a tender texture.

3. Add Salt and Vanilla

• Mix in salt and vanilla extract (if using).

• Stir just until combined.

4. Add the Flour

• Gradually add in the flour, mixing slowly.

• The dough will look crumbly, but that’s perfect.

• Mix just until it starts to clump together. Do not overmix.

5. Form the Dough

• Turn the crumbly dough out onto a lightly floured surface.

• Gently knead it with your hands a few times until it holds together.

• If it’s too dry, let it rest for 5 minutes — the butter softens and helps bind it.

6. Roll and Cut

• Roll out the dough to about 1/4 inch (0.6 cm) thickness.

• Use cookie cutters or a knife to cut into classic rectangles, rounds, or shapes of your choice.

Traditional Scottish shortbread is often cut into rectangles (also called “fingers”).

7. Chill (Optional but Recommended)

• Place the cut cookies on the prepared baking sheet.

• Chill them in the fridge for 10–15 minutes. This helps prevent spreading.

8. Bake

• Bake in preheated oven for 15–20 minutes, depending on size and thickness.

• Look for lightly golden edges — not browned tops. Overbaking will dry them out.

9. Cool

• Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

️ Serving Suggestions

• Serve with tea or coffee.

• Dust with powdered sugar for a classic touch.

• Drizzle or dip in chocolate, or sandwich with jam or lemon curd for a twist.

Storage

• Store cooled shortbread in an airtight container at room temperature for up to 1 week.

• Freeze baked cookies or unbaked dough for up to 3 months. Thaw before baking or serving.

✨ Tips for Perfect Shortbread

• Room temp butter is key. Cold butter won’t cream properly, and melted butter will make the dough greasy.

• Don’t overbake. The cookies should look pale with barely golden edges.

• Chill the dough before baking for sharper shapes and less spreading.

Flavor Variations

• Chocolate Chip Shortbread – Add 1/2 cup mini chocolate chips to the dough.

• Lemon Shortbread – Add 1 tbsp lemon zest and drizzle with lemon glaze.

• Espresso Shortbread – Add 1 tsp instant espresso to the dough for a mocha vibe.

• Spiced Shortbread – Add a pinch of cinnamon or nutmeg for warmth.

Total Time:

• Prep: 15 minutes

• Chill (optional): 15 minutes

• Bake: 15–20 minutes
  Total: ~45 minutes

Meatloaf with Mortadella and Pistachios

Ingredients:

• 450 g minced meat (beef, pork, or a mix)

• Salt to taste

• Pepper to taste

• 1 small onion, finely chopped

• 1 egg

• 2–3 tablespoons breadcrumbs

• 2–3 tablespoons grated Parmesan cheese (optional)

• 100 g mortadella slices

• 100 g diced cheese (like provolone, scamorza, or mozzarella)

• A handful of shelled pistachios (unsalted, coarsely chopped)

• Olive oil for brushing

Instructions:

1. Preheat the oven:
   Set your oven to 180°C (350°F).

2. Prepare the meat mixture:
   In a large bowl, mix the minced meat with salt, pepper, finely chopped onion, egg, breadcrumbs, and Parmesan if using. Combine until smooth and cohesive. Let it rest for 10 minutes to let the flavors meld.

3. Shape and stuff the meatloaf:

   • Place a sheet of parchment paper or plastic wrap on your work surface.

   • Flatten the meat mixture into a rectangle, about 1.5 cm thick.

   • Lay the mortadella slices evenly across the surface.

   • Sprinkle the cheese cubes over the mortadella.

   • Add chopped pistachios on top.

4. Roll it up:
   Using the parchment or plastic wrap to help, gently roll the meatloaf from one short end to the other, tucking it tightly as you go. Seal the edges and ends well so the filling stays in during baking.

5. Bake the meatloaf:

   • Transfer the loaf to a baking sheet lined with parchment paper.

   • Brush the top with a little olive oil.

   • Bake for about 40–50 minutes, or until golden brown and cooked through. (Internal temp should reach about 70–75°C or 160–165°F).

6. Rest and serve:
   Let the meatloaf rest for 10 minutes before slicing to allow the juices to redistribute. Slice and serve warm.