Super Moist Chocolate Banana Cake recipe

Ingredients:

• Dry Ingredients:
  • 1 1/2 cups (195 grams / 6.8 oz) all-purpose flour
  • 1/4 cup (25 grams / 0.8 oz) unsweetened cocoa powder (Dutch-processed or regular)
  • 1 cup (200 grams / 7 oz) granulated white sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (170 grams / 6 oz) white, dark, or milk chocolate chips
• Wet Ingredients:
  • 2 large eggs, at room temperature
  • 1 1/2 cups (375 grams / 13.2 oz) mashed ripe bananas (about 3 large bananas)
  • 1/2 cup (113 grams / 3.9 oz) unsalted butter, melted and cooled to room temperature
  • 1 teaspoon pure vanilla extract

Instructions:

1. Prepare the Pan and Oven:
   • Preheat your oven to 350°F (180°C). Position the oven rack in the center.
   • Butter or spray a 9 x 5 x 3-inch loaf pan with non-stick vegetable spray. Line the bottom with parchment paper for easy removal.
2. Prepare the Dry Ingredients:
   • In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
   • Stir in the chocolate chips to distribute them evenly.
3. Prepare the Wet Ingredients:
   • In a medium-sized bowl, whisk the eggs until lightly beaten.
   • Add the mashed bananas, melted butter, and vanilla extract to the eggs and mix well.
4. Combine Wet and Dry Ingredients:
   • Gently fold the wet ingredients into the dry ingredients using a rubber spatula or wooden spoon. Be careful not to over-mix; the batter should be thick and chunky.
5. Fill the Pan:
   • Scrape the batter into the prepared loaf pan and smooth the top with the back of a spoon or an offset spatula.
6. Bake:
   • Bake for 55 to 65 minutes, or until the bread rises and a toothpick inserted into the center comes out clean.
7. Cool the Cake:
   • Remove the cake from the oven and place it on a wire rack. Allow it to cool in the pan for about 15 minutes.
   • After that, invert the cake onto the wire rack to cool completely.
8. Storage:
   • Once completely cooled, you can cover and store the cake at room temperature for a few days.
   • Alternatively, you can freeze it for up to two months.

Tips:

• For a more intense chocolate flavor, use dark chocolate chips.
• The cake can be served as-is or topped with frosting for extra sweetness.
• If you like nuts, consider adding chopped walnuts or pecans into the batter.

Enjoy!

This moist and flavorful chocolate banana cake is perfect for anytime you crave a sweet and rich treat. Its balance of banana and chocolate makes it a comforting dessert or snack!

Cloud Bread with Greek Yogurt
Cloud bread is a light, fluffy, and low-carb alternative to traditional bread that’s perfect for those following gluten-free or low-carb diets. This cloud bread recipe uses a combination of whipped egg whites, egg yolks, and Greek yogurt to create a pillowy texture that resembles a soft, airy bread. The addition of Greek yogurt not only enhances the texture but also provides a creamy flavor, making it an excellent choice for sandwiches, burgers, or as a side with soups and salads. With just a few ingredients and a simple baking process, you’ll have this delicious, healthy bread ready in no time.

Preparation Time

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients

Nonstick cooking spray
3 large eggs
⅛ teaspoon cream of tartar
¼ cup plain Greek yogurt (whole milk)
⅛ teaspoon sea salt
Directions
Preheat the Oven:

Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper and lightly spray them with nonstick spray to prevent sticking.
Separate the Eggs:

Separate the eggs into two bowls: egg whites in a medium bowl and egg yolks in a large bowl. Be sure to avoid any egg yolk in the egg whites, as it may prevent them from whipping properly.
Whip the Egg Whites:

Using an electric whisk or stand mixer, whip the egg whites and cream of tartar until stiff peaks form. This will help create the light and airy texture of the cloud bread.
Prepare the Yolk Mixture:

In a separate bowl, whisk together the egg yolks, Greek yogurt, and sea salt until smooth. The yogurt adds a creamy texture and enhances the flavor of the bread.
Fold the Mixtures:

Using a spatula, carefully fold the whipped egg whites into the yolk mixture in batches. Gently place a mound of whipped egg whites on top of the yolk mixture and fold it under and over, working from the outside in. Continue folding until everything is fully incorporated, but be careful not to deflate the egg whites.
Spoon the Mixture:

Using a ¼ cup ice cream scoop or measuring cup, spoon 5-6 large mounds of the mixture onto each prepared baking sheet. Space the mounds a few inches apart to allow for spreading as they bake.
Flatten and Bake:

Gently press each mound with a spatula to flatten it slightly. Bake in the preheated oven for about 30 minutes, or until the cloud bread is golden brown and set.
Cool and Serve:

Cool the bread pieces on the cookie sheet for a few minutes, then gently transfer them to a wire rack to cool completely. Alternatively, you can use them while still warm.
Serving Suggestions

Cloud bread can be used as a low-carb substitute for traditional bread. Serve it as a sandwich base for burgers, deli meats, or grilled vegetables.
It pairs wonderfully with soups and salads, acting as a light side that won’t overpower the other flavors.
Use it as a base for breakfast, topped with scrambled eggs, avocado, or smoked salmon for a low-carb, satisfying meal.
Cooking Tips

Stiff Peaks: Be sure to whip the egg whites to stiff peaks, as this is what gives the bread its light and airy texture. If the peaks don’t hold up, the cloud bread won’t rise properly.
Folding Gently: When folding the whipped egg whites into the yolk mixture, do so gently to avoid deflating the airiness of the egg whites. This ensures the bread will remain light and fluffy.
Flavor Variations: Add herbs, garlic powder, or even a bit of cheese to the batter before baking for a savory twist.
Make Ahead: Cloud bread can be stored in an airtight container at room temperature for 2-3 days, or in the fridge for up to a week. It can also be frozen for longer storage.
Nutritional Benefits

Low-Carb and Gluten-Free: Cloud bread is an excellent low-carb, gluten-free alternative to traditional bread, making it suitable for those following keto, paleo, or gluten-free diets.
High in Protein: Thanks to the eggs, this bread is a good source of protein, which is essential for muscle repair and growth.
Rich in Healthy Fats: Greek yogurt adds healthy fats and probiotics, promoting gut health while adding a creamy texture to the bread.
Dietary Information

Vegetarian: Yes, cloud bread is suitable for vegetarians.
Gluten-Free: This recipe is naturally gluten-free, making it a great choice for those with gluten sensitivities or celiac disease.
Low-Carb: Cloud bread is low in carbs, making it an excellent option for low-carb and ketogenic diets.
Storage Store any leftover cloud bread in an airtight container at room temperature for up to 2-3 days. Alternatively, freeze it for up to 1 month. When ready to eat, you can toast it lightly or enjoy it as-is.

Conclusion Cloud bread is a light, fluffy, and healthy alternative to regular bread, perfect for anyone looking for a low-carb, gluten-free option. With its versatility and ease of preparation, it can be used in a variety of meals, from sandwiches to sides. Its creamy texture, enhanced by Greek yogurt, makes it a flavorful and satisfying choice for anyone looking to reduce carbs without sacrificing the joy of bread.

Savory Hand Pies Recipe

Ingredients:

• 2 thawed sheets of puff pastry 
• 1 tablespoon olive oil 
• 1 finely chopped onion 
• 2 minced cloves of garlic 
• 1 diced carrot 
• 1 diced celery stalk 
• 1 cup cooked chicken (shredded or diced) 
• 1 cup frozen peas 
• 1 teaspoon dried thyme 
• Salt and pepper to taste 
• 1 egg (for the egg wash) 

Instructions:

1. Preheat the Oven:

• Preheat your oven to 400°F (200°C).
• Line a baking sheet with parchment paper to prevent sticking.

2. Prepare the Filling:

• Heat 1 tablespoon of olive oil in a large pan over medium heat.
• Add the chopped onion and cook until softened and transparent, about 5 minutes.
• Add the minced garlic and cook for 1 minute more, stirring constantly.
• Stir in the diced carrot and celery, cooking for another 5-7 minutes, until the vegetables are tender.
• Add the cooked chicken, frozen peas, dried thyme, salt, and pepper.
• Cook everything together for about 2-3 minutes, ensuring it’s heated through.
• Remove the pan from heat and set the filling aside to cool slightly.

3. Assemble the Hand Pies:

• On a lightly floured surface, roll out the thawed puff pastry sheets.
• Using a knife or circular cutter, cut the pastry into rounds (about 4-5 inches in diameter).
• Place a generous portion of the chicken and vegetable filling on one half of each pastry round, leaving a small border around the edges.
• Fold the other half of the pastry over the filling to create a half-moon shape.
• Press down on the edges to seal the pie, then use a fork to crimp the edges, ensuring they are well sealed.

4. Prepare for Baking:

• Place the assembled hand pies onto the prepared baking sheet.
• In a small bowl, beat the egg and brush it over the tops of the hand pies to give them a golden, crispy finish.

5. Bake:

• Bake the hand pies in the preheated oven for 20-25 minutes, or until they are puffed up, golden brown, and crispy.

6. Serve:

• Once baked, remove the hand pies from the oven and allow them to cool slightly before serving.
• Serve warm as a snack, appetizer, or party treat!

Optional Tips:

• You can substitute the chicken with pork, beef, or lamb for a different flavor profile.
• Add a spoonful of liver pâté to the filling for an extra savory, umami boost (as in traditional pâté chaud).
• These hand pies can be frozen before baking. Just assemble them, freeze, and bake from frozen, adding an extra few minutes to the baking time.

These Savory Hand Pies are a perfect snack, appetizer, or festive treat. With their flaky puff pastry and savory filling, they’re sure to be a hit at your next gathering! Enjoy! 

Cheese Potato Bread in a Frying Pan! No Oven, No Yeast, No Egg

Ingredients

For the Bread:

– 90g strong flour (bread flour)
– 55g milk
– 10g melted unsalted butter
– A pinch of salt 

For the Filling:

– 1 medium-sized potato 
– 2 tablespoons mayonnaise 
– Mozzarella cheese 

For the Glaze:

– Honey 

Instructions:

1. Mix the strong flour, milk, melted unsalted butter, and a pinch of salt to form a smooth dough. Knead it for a few minutes.
2. Roll out the dough into a circle (about 8 inches in diameter).
3. Thinly slice the potato and blanch the slices in boiling water for a few minutes until slightly tender. Drain and pat dry.
4. Spread mayonnaise over the dough.
5. Layer the potato slices on one-half of the dough.
6. Sprinkle mozzarella cheese generously over the potatoes.
7. Fold the other half of the dough over the potatoes to create a half-moon shape.
8. Heat a non-stick frying pan over medium heat and place the stuffed bread in it.
9. Cook for a few minutes on each side until golden brown and the cheese inside melts.
10. Drizzle honey over the bread while it’s still warm.
11. Slice and enjoy your delicious homemade cheese potato bread!

Fluffy Banana Cottage Cheese Pancakes 

Craving a healthy and delicious breakfast? These pancakes are naturally sweet, protein-packed, and irresistibly fluffy. A perfect start to your day!

Ingredients:

• 1 cup rolled oats
• ½ cup cottage cheese
• 1 ripe banana
• 2 large eggs
• ½ teaspoon baking powder
• ½ teaspoon cinnamon
• 1 teaspoon vanilla extract
• Butter or coconut oil (for cooking)
• Honey, syrup, or additional cinnamon for serving (optional)

Instructions:

1. Prepare the Batter:
   In a blender, combine the rolled oats, cottage cheese, and the ripe banana. Blend until smooth and creamy, creating a thick batter.
2. Add Remaining Ingredients:
   Add the eggs, baking powder, cinnamon, and vanilla extract to the blender. Blend again until everything is well incorporated and smooth. The batter should be thick but pourable.
3. Heat the Skillet:
   Heat a non-stick skillet or griddle over medium heat. Add a little butter or coconut oil to coat the surface.
4. Cook the Pancakes:
   Pour about ¼ cup of the batter into the skillet for each pancake. Cook for about 2-3 minutes on one side, or until small bubbles form on the surface. Flip the pancakes and cook for another 2-3 minutes on the other side, until golden brown and cooked through.
5. Serve & Enjoy:
   Serve the pancakes warm with your choice of honey, maple syrup, or a sprinkle of cinnamon. You can also top them with fresh fruits, nuts, or yogurt for an extra boost.

Tips:

• Consistency: If the batter is too thick, add a splash of milk (or your preferred dairy-free alternative) to loosen it up.
• Toppings: Get creative with your toppings! Nut butter, berries, or even Greek yogurt can complement the pancakes perfectly.
• Storage: Leftover pancakes can be stored in the fridge for up to 2-3 days or frozen for later.

Enjoy your fluffy, protein-rich pancakes!