PST-Algerie

Category: cake

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

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

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

    Table of Contents

    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!

  • Heavenly Cheddar Garlic Biscuits (Just Like Red Lobster’s – But Better!)

    Heavenly Cheddar Garlic Biscuits (Just Like Red Lobster’s – But Better!)

    Prep Time: 15 minutes
    Cook Time: 12–15 minutes
    Total Time: 30 minutes
    Yield: 10–12 biscuits
    Skill Level: Easy
    Category: Bread / Side Dish
    Best Served With: Soups, chowders, or as a snack all on their own!

    Ingredients

    For the Biscuits:

    • 2 cups all-purpose flour

    • 1 tablespoon baking powder

    • ½ teaspoon baking soda

    • 1 teaspoon garlic powder

    • 1 teaspoon sugar

    • ¾ teaspoon salt

    • ½ cup (1 stick) unsalted butter, cold and cut into small cubes

    • 1 cup shredded sharp cheddar cheese

    • ¾ cup buttermilk (or use ¾ cup milk + 1 tbsp lemon juice, let sit 5 min)

    For the Garlic Butter Topping:

    • 3 tablespoons unsalted butter, melted

    • ½ teaspoon garlic powder

    • 1 teaspoon fresh parsley, chopped (or ½ tsp dried parsley)

    Instructions

    Step 1: Preheat & Prep

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

    Step 2: Mix Dry Ingredients

    In a large bowl, whisk together the flour, baking powder, baking soda, garlic powder, sugar, and salt.

    Step 3: Cut in Butter

    Add the cold, cubed butter to the dry mixture. Use a pastry cutter, fork, or your fingers to work the butter into the flour until it resembles coarse crumbs.

    Pro Tip: The key to fluffy biscuits is keeping the butter cold. Work quickly!

    Step 4: Add Cheese

    Stir in the shredded cheddar cheese evenly throughout the mixture.

    Step 5: Add Buttermilk

    Pour in the buttermilk and stir just until combined. Do not overmix — the dough should look slightly shaggy.

    Step 6: Shape the Biscuits

    Use a large spoon or ice cream scoop to drop mounds of dough (about ¼ cup each) onto your prepared baking sheet.

    You should get 10–12 biscuits depending on your scoop size.

    Step 7: Bake

    Bake for 12–15 minutes, or until the tops are golden brown and the biscuits are fully cooked through.

    Step 8: Garlic Butter Finish

    While the biscuits are baking, mix melted butter, garlic powder, and parsley in a small bowl.

    As soon as the biscuits come out of the oven, brush each one generously with the garlic butter mixture.

    Serving Suggestion

    Serve warm! Perfect alongside pasta, soups, chili, or even on their own with a swipe of extra butter.

    Storage Tips

    • Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.

    • Reheat: Warm in the oven at 350°F for 5–7 minutes or microwave for 20 seconds.

    • Freezer: Freeze unbaked scoops of dough for up to 2 months; bake from frozen (add 3–4 minutes to bake time).

    Make It Your Own

    • Spicy Kick: Add ¼ tsp cayenne pepper or some diced jalapeños.

    • Cheese Swap: Use Gruyère, Monterey Jack, or a sharp white cheddar for a new flavor.

    • Herby Twist: Add 1 tsp of Italian seasoning or rosemary to the dough.

    Final Thoughts

    There’s something dangerously addictive about these biscuits — soft on the inside, crisp on the edges, and that garlic butter? Pure bliss. Make them once, and your family will beg you to make them again (and again)!

    Save this recipe, share it, and don’t forget to follow for more heavenly comfort food recipes coming your way!

  • Fudgy Chocolate Brownies

    Fudgy Chocolate Brownies

    Better-Than-Boxed One-Bowl Brownies

    Fudgy, gooey, rich, and made in one bowl—this is the only brownie recipe you’ll ever need.

    ⭐ Why You’ll Love This Recipe

    • One Bowl: Fewer dishes, more chocolatey goodness.

    • Customizable: Swap the coffee for vanilla or add nuts, swirls, or different chocolates.

    • Better Than Boxed: Deep flavor, crackly tops, molten center—everything a brownie lover dreams of.

    Ingredients

    Dry Ingredients:

    • 1 cup (120g) all-purpose flour

    • ¾ cup (75g) unsweetened cocoa powder (Dutch-processed or natural)

    • 1 teaspoon (6g) salt

    Wet Ingredients:

    • 1 cup (225g) unsalted butter, melted

    • 1 tablespoon (15ml) coffee (optional) – enhances chocolate flavor

    • OR 1 tablespoon (15ml) vanilla extract

    • 1 cup (200g) granulated sugar

    • 1 cup (200g) dark brown sugar, lightly packed

    • 3 large eggs, at room temperature

    Add-Ins:

    • 1½ cups (260g) dark chocolate chips or chunks

    • Optional: ½ cup chopped walnuts, pecans, or swirl-ins (peanut butter, caramel, Nutella)

    ‍ Instructions

    1. Prepare Your Baking Pan

    • Preheat your oven to 350°F (175°C).

    • Line an 8×8-inch or 9×9-inch square pan with parchment paper, leaving overhang on the sides for easy lifting later. Set aside.

    Tip: A metal pan gives you crispier edges; a glass pan may need a few extra minutes of baking.

    2. Mix the Wet Ingredients

    • In a large mixing bowl, whisk together:

      • 1 cup melted butter

      • 1 tablespoon coffee OR vanilla extract

      • 1 cup granulated sugar

      • 1 cup dark brown sugar

    Mix until the sugars are fully incorporated into the butter and the mixture looks thick and glossy.

    3. Add the Eggs

    • Crack in the 3 eggs, one at a time, whisking well after each addition.

    • Continue whisking until the mixture is smooth and slightly thickened (about 1–2 minutes).

    Tip: Properly beating the eggs helps create that signature crinkly brownie top.

    4. Incorporate the Dry Ingredients

    • Sift in the flour, cocoa powder, and salt directly into the wet ingredients.

    • Gently fold the mixture with a spatula or wooden spoon just until combined—do not overmix.

    5. Add the Chocolate

    • Fold in the chocolate chips or chunks (and any optional mix-ins like nuts or peanut butter chips) until evenly distributed.

    6. Bake

    • Pour the brownie batter into your prepared pan. Use a spatula to smooth it into an even layer.

    • Sprinkle extra chocolate chips on top if you like.

    • Bake at 350°F (175°C) for 28–33 minutes, depending on your pan and oven.

    ✅ Check for doneness: A toothpick inserted 2 inches from the edge should come out with moist crumbs (not wet batter). The center should look slightly under baked—it will firm up as it cools.

    7. Cool and Slice

    • Let the brownies cool in the pan for 10–15 minutes, then lift them out using the parchment overhang and transfer to a cooling rack.

    • Allow to cool for another 15–30 minutes before slicing for cleaner cuts—or dig in warm for maximum gooeyness!

    Serving Suggestions

    • Top with vanilla ice cream and hot fudge sauce for a brownie sundae.

    • Drizzle with salted caramel, or serve with a glass of cold milk or espresso.

    Storage

    • Room Temp: Store in an airtight container for up to 4 days.

    • Fridge: Lasts up to 1 week—great for a fudgier bite.

    • Freezer: Wrap tightly and freeze for up to 3 months. Thaw at room temperature or microwave for 15–20 seconds.

    Variations

    • Nutty Brownies: Add ½ cup chopped walnuts, pecans, or almonds.

    • Espresso Boost: Use 2 TBSP brewed espresso instead of 1 TBSP coffee.

    • Brookie-Style: Press cookie dough on top before baking.

    • Mocha Swirl: Add a swirl of espresso cream cheese mixture.

    Tips for the Best Brownies

    • Don’t overmix once you add flour—this keeps them fudgy, not cakey.

    • Use high-quality cocoa and chocolate for rich flavor.

    • Let them cool slightly before cutting—they continue to set as they rest.

    • For clean edges, use a warm knife (dip in hot water, wipe, and slice).

    Final Note

    These brownies strike the perfect balance between rich, dense, fudgy centers and crisp, crackly tops. With deep chocolate flavor and a one-bowl method, this is your forever brownie recipe.

  • Garlic Butter Lime Salmon

    Garlic Butter Lime Salmon

    Garlic Butter Lime Salmon

    Ingredients:

    • 4 salmon fillets (about 6 oz each)

    • Salt and black pepper, to taste

    • 2 tablespoons olive oil

    • 3 tablespoons butter

    • 5 garlic cloves, minced

    • 2 tablespoons honey (optional for a sweet touch)

    • Juice of 1 lime (plus extra slices for garnish)

    • Zest of 1 lime

    • 2 tablespoons chopped fresh parsley

    • Red pepper flakes (optional, for a bit of heat)

    Instructions:

    1. Season the Salmon:

      • Pat the salmon dry with paper towels.

      • Season both sides with salt and pepper.

    2. Sear the Salmon:

      • Heat olive oil in a large skillet over medium-high heat.

      • Place the salmon fillets skin-side down in the skillet.

      • Cook for 4–5 minutes on each side, or until golden brown and cooked to your preferred doneness.

      • Remove salmon and set aside.

    3. Make the Garlic Butter Sauce:

      • In the same skillet, reduce heat to medium.

      • Add the butter and allow it to melt.

      • Stir in the minced garlic and sauté for 30–60 seconds, until fragrant.

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      • Add honey (if using), lime juice, and zest. Stir to combine.

    4. Combine & Garnish:

      • Return salmon fillets to the skillet and spoon the sauce over the top.

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      • Simmer for another 1–2 minutes.

      • Garnish with fresh chopped parsley and lime slices.

    5. Serve:

      • Serve hot with rice, vegetables, or a fresh salad.

  • Banana Carrot Cake Loaf with Cream Cheese Frosting

    Banana Carrot Cake Loaf with Cream Cheese Frosting

    Banana Carrot Cake Loaf with Cream Cheese Frosting

    Ingredients:

    Dry Ingredients:

     

      • 100 g (1 cup) almond flour
      • 50 g (1/2 cup) oat flour
      • A pinch of salt

     

      • Cinnamon to taste
      • 1/2 teaspoon baking powder
      • 1/4 teaspoon baking soda

    Wet Ingredients:

      • 2 ripe bananas, mashed
      • 2 medium eggs

     

      • 1 teaspoon vanilla extract
      • 80 g (1/3 cup) Greek yogurt
      • 60 ml (1/4 cup) coconut oil, melted

     

    • 1 medium carrot, grated
    • 40 g (1/3 cup) walnuts, chopped

    Cream Cheese Frosting (Optional):

     

      • 150 g cream cheese
      • 1 teaspoon powdered sweetener (optional)
      • 1 teaspoon vanilla extract

     

    • Chopped nuts for decoration

    Directions:

      • Preheat the Oven: Set the oven to 180°C (360°F) and grease or line a 20×10 cm (8×4 inch) loaf pan.
      • Prepare Dry Ingredients: In a large bowl, whisk almond flour, oat flour, salt, cinnamon, baking powder, and baking soda together.

     

      • Mix Wet Ingredients: In another bowl, mash the bananas and whisk in the eggs, vanilla extract, Greek yogurt, and melted coconut oil.
      • Add Carrot and Walnuts: Gently fold the grated carrot and chopped walnuts into the wet ingredients.
      • Combine: Gradually fold the wet mixture into the dry ingredients until just combined.

     

      • Bake: Pour the batter into the prepared loaf pan and bake for 40-45 minutes, or until a toothpick comes out clean from the center.
      • Cool: Allow the loaf to cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely.
      • Prepare Frosting (Optional): Beat the cream cheese, powdered sweetener, and vanilla extract until smooth. Spread or pipe the frosting on the cooled loaf and sprinkle with chopped nuts.

     

    Serving Suggestions:

      • Enjoy slices with a cup of tea or coffee for a light breakfast or snack.
      • Serve with a dollop of Greek yogurt or a side of fresh fruit for a balanced dessert.
      • Pair with a drizzle of honey for an extra touch of sweetness.

     

    • Toast leftover slices and spread them with almond or peanut butter for a protein-rich snack.

    Cooking Tips:

      • Make sure your bananas are ripe for natural sweetness and moisture.
      • Allow the batter to rest for 10 minutes before baking for a fluffier loaf.

     

    • Use finely grated carrots to ensure even distribution and a smooth texture.
    • For a gluten-free version, ensure the oat flour is certified gluten-free.

    Nutritional Benefits:

      • Bananas provide natural sweetness and are high in potassium.

     

      • Carrots add fiber, beta-carotene, and a natural sweetness.
      • Walnuts offer heart-healthy fats and a good source of protein.
      • Almond flour adds healthy fats and increases the loaf’s protein content.

     

    Dietary Information:

      • Vegetarian
      • Gluten-Free (if using certified gluten-free oat flour)
      • Refined Sugar-Free

     

    • Can be made dairy-free by using a dairy-free yogurt alternative

    Nutritional Facts (Per Slice – without frosting):

      • Calories: 245 kcal
      • Carbohydrates: 20g

     

      • Protein: 6g
      • Fat: 17g
      • Saturated Fat: 4g

     

      • Fiber: 3g
      • Sugar: 8g
      • Potassium: 300mg

     

    • Calcium: 80mg
    • Iron: 1.2mg
  • Creamy Sweet Banana Pudding

    Creamy Sweet Banana Pudding

    This  banana pudding recipe is  creamy, rich and almost like a mousse. The banana pudding does not stay for a long time, eat it within 48 hours so the bananas don’t get funky. That makes this the perfect potluck dessert. You can use any kind of cookie you like, instant vanilla pudding makes this come together quickly with sweetened condensed milk.

    Feel free to swap cool whip for the whipped cream and remember to use just ripe bananas for best results. The ingredients for this banana pudding recipe are indulgent and simple. All you do is mix some cream cheese and sweetened condensed milk together to start.

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    Make sure the cream cheese is at room temperature. If it’s cold it won’t mix up smooth, and you’ll probably have little cream cheese lumps. You will then add vanilla pudding mix, milk, and vanilla. Make sure you buy instant pudding, that way it will thicken up right on the spot and you don’t have to heat it.

    Beat the pudding mixture on high speed for about 5 minutes. You want the mixture to thicken up nicely. To assemble the dish, just line the bottom of a baking dish with shortbread cookies. Then slice up some bananas on the cookies until the container is almost full then spread that glorious pudding on top.

    Ingredients;

    • 1 (8 ounces) block cream cheese, room temperature
    • 1 (14 ounces) can sweeten condensed milk
    • 1 (5 ounces) package of instant vanilla pudding
    • 2 1/2 cups cold milk
    • 2 teaspoons vanilla
    • 8 ounces heavy cream, whipped
    • 4 bananas, sliced
    • 10 ounces shortbread cookies

    Instructions;

      1. In the bowl of your stand mixer fitted with the whisk attachment mix the cream cheese and sweetened condensed milk together until smooth.
      2. Scraping the sides of the bowl as necessary, about 2-3 minutes on medium speed.
      3. Add in the dry pudding mix, milk, and vanilla. Begin mixing on low for 30 seconds, slowly turning up the speed until you’re on high speed.
      4. Mix this for 4-5 minutes until thickened and smooth, again scraping the sides of the bowl as necessary.

    1. Fold 4 ounces (half) of the whipped cream into the pudding until combined.
    2. Line the bottom of a dish with as many shortbread cookies as you can fit. Evenly place the banana slices on top of the cookies.
    3. Spread the pudding on top of the bananas. Spread the remaining whipped cream on top of the pudding.
    4. Crumble any remaining cookies on top of the Cool Whip and/or place more cookies around the edge of the pan for decoration.
    5. Cover with Cling Wrap and chill for at least 3-4 hours.
  • Delicious Milk Bread Recipe

    Delicious Milk Bread Recipe

    Delicious Milk Bread Recipe

    Ingredients:

    • 300ml milk
    • 10g dry yeast
    • 20g granulated sugar
    • 30ml vegetable oil
    • 400g wheat flour (sifted)
    • 5g salt
    • 50ml melted butter
    • 200g cheese
    • 1 egg (for brushing
    • Sesame seeds (for sprinkling)

    Instructions:

    1. Warm the milk and mix it with dry yeast and sugar. Let it rest for a few minutes.
    2. Add vegetable oil to the milk mixture.
    3. In a large bowl, sift the flour and add salt. Mix well.
    4. Pour the milk mixture into the flour and knead until the dough forms.
    5. Cover and let it rest in a warm place for 30 minutes.
    6. After 30 minutes, knead the dough again and roll it out.
    7. Melt 50ml of butter and brush it over the dough.
    8. Roll the dough into a tube shape.
    9. Cut it into several parts.
    10. Cover and let them rest in a warm place for 10 minutes.
    11. Brush the tops with beaten egg and sprinkle sesame seeds.
    12. Preheat the oven to 190°C (375°F) and bake for 30 minutes.

     

  • 15-Minute Fruit Custard Recipe

    15-Minute Fruit Custard Recipe

    Ingredients:

    For Custard Base:

    • 2 cups (480 ml) milk

    • 3 tablespoons custard powder (vanilla flavor works best)

    • ¼ cup (50 g) sugar

    Fruits (Chopped/Diced):

    • ¼ cup mango

    • 3 tablespoons pomegranate

    • 3 tablespoons green grapes (halved)

    • 3 tablespoons apples (roughly chopped)

    • 2 tablespoons black grapes (halved)

    • 1 medium banana (sliced just before serving)

    ‍ Instructions:

    Step 1: Mix Custard Powder

    1. In a small bowl, add 3 tablespoons of custard powder.

    2. Pour in about ¼ cup (60 ml) of milk (taken from the 2 cups) and mix it well to form a smooth slurry. Set aside.

    Step 2: Heat Milk and Sugar

    1. In a saucepan, pour the remaining 1¾ cups (420 ml) of milk and bring it to a boil on medium heat.

    2. Add ¼ cup sugar and stir until fully dissolved.

    Step 3: Add Custard Slurry

    1. Reduce the heat to low.

    2. Slowly pour in the custard slurry while stirring continuously to avoid lumps.

    3. Cook for about 3-4 minutes, stirring constantly, until the mixture thickens. The custard should coat the back of a spoon.

    Step 4: Cool the Custard

    1. Turn off the heat and let the custard cool to room temperature.

    2. Once cool, refrigerate for at least 10 minutes to chill (or use ice bath for faster cooling).

    Step 5: Add Fruits

    1. In a mixing bowl, combine the chopped fruits: mango, pomegranate, green grapes, black grapes, apples, and finally the banana (slice it right before mixing to prevent browning).

    2. Pour the chilled custard over the fruits and mix gently.

    Serving Tips:

    • Serve chilled, garnished with a few extra pomegranate seeds or mint leaves.

    • For a richer taste, add a dash of cardamom powder or rose essence to the custard before chilling.

    ⏱️ Total Time: 15 minutes

    Yields: 3–4 servings

  • Just milk and banana! Delicious Italian dessert! You’ll lick your fingers!

    Just milk and banana! Delicious Italian dessert! You’ll lick your fingers!

    Just milk and banana! Delicious Italian dessert! You’ll lick your fingers!

    Discover how to prepare an irresistible Italian dessert with just two ingredients.

    Get ready to be amazed by an irresistible Italian dessert, made with just two simple ingredients: milk and banana!

    This delicious combination will win you over with every spoonful, providing a sweet and smooth experience that will have you licking your fingers!

    In this post, we will show you how to prepare this divine dessert quickly and easily, ideal for both a special dinner and for that moment of sweet pleasure in your everyday life.

    We will guide you step by step through the preparation and share some tips to make your creation even more refined.

    Don’t waste time and come fall in love with this irresistible temptation!

    Ingredients:

      • 3 bananas
      • 2 tablespoons of butter
      • 70 g sugar (for the banana)
      • 700 ml of milk
      • 150 g sugar (for the caramel)
    • 70 ml of water (to dissolve the gelatin)
    • 30 g unflavored gelatin powder

    Preparation method:

    In a pan, melt the butter and add the sliced ​​banana. Sauté, stirring constantly, until it begins to break down.

    Add the sugar and continue cooking until the banana breaks down completely.

    Transfer to a bowl and process with a mixer (or blender) until you obtain a smooth puree.

    Add the milk in two stages, mixing with a whisk until well incorporated. Set aside.

    Dissolve the unflavored gelatin powder in 70 ml of water, stirring until completely dissolved.

    Refrigerate for 5 minutes, then microwave for 30 seconds.

    Mix the dissolved gelatin into the banana cream with milk, stirring well. Set aside.

    Prepare the caramel:

    In a saucepan, melt the sugar over medium heat until it turns into a golden caramel.

    Pour the caramel into a glass baking dish (Marinex type), spreading it along the sides as well.

    Assembly:

    Pour the milk, banana and gelatin mixture over the caramel in the baking dish.

    Refrigerate for at least 5 hours, until completely set.

    Carefully unmold onto a plate.

    To serve, cut into slices or chunks and, if desired, garnish with crushed nuts and banana slices.

  • Creamy corn cake recipe: no wheat flour and very moist

    Creamy corn cake recipe: no wheat flour and very moist

    Creamy corn cake recipe: no wheat flour and very moist

    Corn cake can be stored in a closed container for up to 3 days. You need to make this recipe!

    Today we are going to share with you a delicious and simple corn cake  recipe , ideal to accompany breakfast or serve as a tasty afternoon snack. 

    If you’re a fan of moist, aromatic cakes, you’ll love this version, which is easy to make and brings all the flavor of corn in an incredibly delicious way.

    Ingredients:

    • 3 eggs
    • 1 can of drained sweet corn
    • Half a can of oil (using the can of corn as a measure)
    • 1 can of sugar (using the can of corn as a measurement)
    • 1 can of milk (using the corn can as a measurement)
    • 1 and a half cans of cornmeal (using the corn can as a measurement)
    • 1 teaspoon baking powder

    Preparation method:

     

     

     

    1. Dough Preparation:
      • In a blender, add the eggs and drained corn. Blend for five minutes to crush the corn well.
      • Add the oil and continue beating.
      • Gradually add the sugar, milk and cornmeal, beating well after each addition until the batter is smooth.
      • Finally, add the yeast and beat quickly just to incorporate it into the mixture.
    2. Baking the Cake:

       

      • Grease a 20cm x 10cm pan with butter and sprinkle with cornmeal to prevent the cake from sticking.
      • Pour the mixture into the pan. The batter will be quite liquid, but this is normal for this recipe.
      • Bake in a preheated oven at 180°C for approximately 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clear
    3. Serving:
      • Let the cake cool a little before unmolding.
      • Cut into slices and serve with fresh coffee to enhance the flavors of the corn.
    Image: Reproduction

    Tips:

    • Variations: You can substitute cornmeal for corn flakes if you prefer a different texture.
    • Storage: Corn cake can be stored in a closed container for up to 3 days, maintaining its moisture and flavor.

    We hope you enjoyed this creamy corn cake recipe. It’s a wonderful option for those who like moist cakes with the authentic flavor of corn.

  • Perfectly Mini Doughnuts

    Perfectly Mini Doughnuts

    Perfectly Mini Doughnuts

    Crisp outside, soft and fluffy inside – the ultimate homemade mini donut experience!

    Ingredients:

    Dry Ingredients:

    • 1 cup (125g) all-purpose flour

    • ¼ cup (50g) granulated sugar

    • 1 teaspoon baking powder

    • ¼ teaspoon salt

    Wet Ingredients:

    • ½ cup (120ml) whole milk

    • 1 large egg

    • 1 tablespoon unsalted butter, melted and slightly cooled

    • ½ teaspoon pure vanilla extract

    For Frying:

    • Vegetable oil or canola oil (for deep frying – about 2–3 cups depending on pot size)

    Optional Toppings:

    • Cinnamon sugar (½ cup sugar + 1 tsp cinnamon)

    • Powdered sugar

    • Chocolate glaze or icing

    • Sprinkles

    ‍ Instructions:

    1. Prepare the Batter:

    • In a medium bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.

    • In a separate small bowl, whisk together the wet ingredients: milk, egg, melted butter, and vanilla.

    • Gradually add the wet ingredients to the dry, mixing gently with a spatula or spoon until just combined.
      ❗ Do not overmix! The batter should be slightly lumpy and thick like pancake batter.

    2. Heat the Oil:

    • Pour oil into a deep, heavy-bottomed saucepan or deep fryer. Heat to 350°F (175°C).

    • Use a candy or frying thermometer to monitor the oil temperature. Keeping the oil between 350°F–360°F is key to avoid greasy or undercooked donuts.

    3. Shape the Mini Doughnuts:

    • Transfer the batter to a piping bag (or a resealable plastic bag with the corner snipped off).

    • Carefully pipe small 1.5–2-inch circles directly into the hot oil.
      Alternative method: Use a mini donut pan to bake, or spoon small balls of batter into the oil for donut holes.

    4. Fry Until Golden:

    • Fry each mini donut for 1–2 minutes per side, flipping with tongs or a slotted spoon until golden brown all over.

    • Do not overcrowd the pot – fry in batches for even cooking.

    5. Drain and Cool:

    • Use a slotted spoon to remove the donuts and place them on a paper towel-lined plate or wire rack to drain excess oil.

    6. Toss in Toppings (Optional but Recommended!):

    • While still warm, toss the mini donuts in cinnamon sugar or dust with powdered sugar.

    • For glazed versions, dip in chocolate glaze or vanilla icing and add sprinkles.

    Serving Suggestions:

    • Serve warm for the best flavor and texture.

    • Pair with coffee, milk, or hot chocolate for a cozy snack.

    • Serve in a paper cone or mini bakery bag for party favors or brunch displays.

    Flavor Variations:

    1. Chocolate Chip Mini Donuts:
    Add 2 tablespoons mini chocolate chips to the batter.

    2. Spiced Donuts:
    Add ½ teaspoon ground cinnamon and a pinch of nutmeg to the dry ingredients.

    3. Stuffed Mini Donuts:
    Pipe a small amount of jam, Nutella, or caramel into each donut after frying using a piping bag with a narrow tip.

    4. Glazed Mini Donuts:
    Mix 1 cup powdered sugar with 2 tablespoons milk and a splash of vanilla. Dip cooled donuts and let set on a rack.

    Storage & Reheating:

    • Storage: Keep leftover donuts in an airtight container at room temperature for up to 2 days.

    • Reheating: Warm briefly in the microwave (10–15 seconds) or toaster oven to restore softness.

    ⏱ Time Breakdown:

    • Prep Time: 10 minutes

    • Cook Time: 10–15 minutes

    • Total Time: ~25 minutes

    Yield: 15–20 mini doughnuts

    Calories: ~70–90 per donut (depending on topping and frying)

  • Fluffy Blueberry Pancakes Recipe

    Fluffy Blueberry Pancakes Recipe

    Fluffy Blueberry Pancakes Recipe

    Ingredients

    • 270 g (1 cup + 2 tbsp) milk, room temperature
    • 10 g (2 tbsp) vinegar or lemon juice
    • 180 g (1 + 1/2 cups) all-purpose flour
    • 4 g (1 tsp) baking powder
    • 4 g (1/2 tsp) baking soda
    • 20 g (2 tbsp) sugar
    • 1/4 tsp salt
    • 40 g (3 tbsp) unsalted butter, melted (or substitute with vegetable oil)
    • 1/2 tsp vanilla extract
    • Zest of 1/2 lemon
    • 125 g (1 cup) blueberries, fresh preferred

    Directions

    1. Prepare the Milk Mixture:
      • In a large bowl, combine milk and vinegar. Stir and let the mixture rest for about 10 minutes; it will curdle slightly, mimicking buttermilk.
    2. Mix Dry Ingredients:
      • In another bowl, sift together the flour, baking powder, baking soda, salt, and sugar. Mix well and set aside.
    3. Combine Wet Ingredients:
      • To the milk mixture, add the melted butter and mix until well combined.
    4. Incorporate Wet and Dry Ingredients:
      • Pour the wet mixture into the bowl with the dry ingredients. Add vanilla extract and lemon zest. Gently mix with a spatula until just combined; be careful not to overmix. The batter should be slightly lumpy.
    5. Add Blueberries:
      • Fold in the blueberries gently to avoid breaking them, ensuring they are evenly distributed throughout the batter.
    6. Rest the Batter:
      • Cover the bowl and let the batter rest for 10 minutes while you heat the pan.
    7. Cook the Pancakes:
      • Heat a nonstick pan over medium heat. Lightly grease the pan with butter if desired. Use a 1/3 cup measure to scoop the batter and pour it onto the hot pan.
    8. Flip and Cook:
      • When bubbles form on the surface and the edges appear set, flip the pancake. Cook the other side for about 50 seconds or until golden brown.
    9. Serve:
      • Serve the pancakes immediately with butter, maple syrup, or your favorite toppings.

    Serving Suggestions

    • Serve with a dollop of whipped cream, fresh blueberries, and a drizzle of honey or maple syrup.
    • Pair with crispy bacon and scrambled eggs for a complete breakfast.
  • Coffee-Infused Creamy Sponge Cake Delight

    Coffee-Infused Creamy Sponge Cake Delight

    Coffee-Infused Creamy Sponge Cake Delight

    If you’re in search of a dessert that combines the richness of creamy textures with the deep, bold flavors of coffee, then look no further than this Coffee-Infused Creamy Sponge Cake Delight. This dessert is an indulgent treat that is as simple to make as it is satisfying. Whether you’re preparing it for a special occasion or just a casual family gathering, this dessert will impress everyone with its smooth, velvety cream layers and the aromatic kick of coffee.

    Inspired by the classic coffee-flavored desserts that have won hearts worldwide, this recipe takes the concept to a whole new level. The rich and indulgent cream mixture, made with whipping cream, milk, and powdered sugar, creates the perfect base. The sponge fingers—light and airy—serve as the perfect vessel to absorb the fragrant coffee mixture, transforming into a delightful texture that balances the creaminess.

    What makes this dessert truly timeless is its ability to balance the simplicity of sponge cake with the complex flavor profile of coffee, making it an excellent choice for coffee lovers. Additionally, this dessert is incredibly easy to prepare with minimal ingredients, and it can be made in advance, allowing the flavors to meld perfectly. With just a few basic ingredients and steps, you can enjoy a luxurious, restaurant-quality dessert in the comfort of your own home.

    Not only is it a treat for the palate, but this Coffee-Infused Creamy Sponge Cake Delight also looks elegant and refined, making it the perfect centerpiece for any dessert table. The smooth and decadent layers can be topped with a dusting of cocoa powder or chocolate shavings, if desired, for an extra touch of sophistication. This timeless dessert will quickly become a favorite for anyone who loves coffee-flavored treats, and it’s sure to have people coming back for seconds.

    Full Recipe:

    Ingredients

    Cream Mixture:

      • 300 ml (10 fl oz) whipping cream
      • 300 ml (10 fl oz) milk
      • 100 g (3.5 oz) powdered sugar
      • 20 g (0.7 oz) vanilla sugar
      • 80 g (2.8 oz) vanilla-flavored cream mix

    Coffee Mixture:

    • 8 g (0.3 oz) instant coffee
    • 100 ml (3.4 fl oz) water

    Layering:

      • 100 g (3.5 oz) sponge fingers

    Step-by-Step Instructions

    Preparation Time: 20 minutes

    Cooking Time: 0 minutes (no-bake dessert)

    Total Time: 20 minutes

    Servings: 6 servings

    Step 1: Prepare the Coffee Mixture

    1. Dissolve the instant coffee in 100 ml of hot water. Allow it to cool to room temperature.
    2. Pour the cooled coffee mixture into a shallow dish; this will be used for soaking the sponge fingers.

    Step 2: Make the Cream Mixture

      1. In a mixing bowl, combine the whipping cream and powdered sugar. Beat with an electric mixer on medium-high speed until soft peaks form.
    1. Slowly add the milk, vanilla sugar, and vanilla-flavored cream mix. Continue beating until the mixture is thick and smooth.

    Step 3: Layer the Tiramisu

      1. Dip each sponge finger briefly into the coffee mixture, ensuring they absorb some liquid without becoming overly soggy.
      2. Arrange a single layer of coffee-soaked sponge fingers in the bottom of your serving dish or individual cups.
      1. Spread a generous layer of the cream mixture over the sponge fingers, smoothing it out with a spatula.
      2. Repeat the process, adding another layer of soaked sponge fingers and topping with the cream mixture.
      3. Continue layering until all ingredients are used, finishing with a layer of cream.

    Step 4: Chill and Serve

      1. Cover the dish with plastic wrap and refrigerate for at least 4–6 hours, or overnight for best results.
      2. Before serving, dust the top with cocoa powder or grated chocolate for garnish.
      3. Slice or scoop into portions and enjoy!

    Why This Recipe Is Timeless

    Tiramisu’s allure lies in its perfect marriage of flavors and textures. The bittersweet coffee contrasts beautifully with the luscious vanilla cream, creating a harmonious balance that appeals to all taste buds. It’s a dessert that transcends trends, loved by generations for its simplicity and elegance. Whether served at weddings, birthdays, or casual dinners, Tiramisu has a universal charm that makes it a staple on dessert menus worldwide.

    Nutrition Facts (Per Serving)

      • Calories: 320 kcal
      • Protein: 4 g
      • Fat: 20 g
      • Carbohydrates: 35 g
      • Fiber: 1 g
    • Sugar: 25 g
  • This recipe consists of a moist and fluffy lemon cake, very easy and delicious.

    This recipe consists of a moist and fluffy lemon cake, very easy and delicious.

    This recipe consists of a moist and fluffy lemon cake, very easy and delicious.

    How to make a fluffy and delicious lemon cake? This simple and quick recipe will surprise you!

    A homemade lemon cake that melts in your mouth and is perfect for any occasion.

    With just a few ingredients and in just a few minutes, you’ll have a soft cake with a refreshing lemon flavor that everyone will surely love.

    It’s so easy to make, you’ll want to bake it every day!

    Check out the ingredients and step-by-step instructions for preparing this delicious treat:

    Ingredients:

      • 3 eggs
      • 150 g sugar
      • 1/2 cup oil
      • 1/2 cup water
      • 300 g flour
    • 1 tablespoon of baking powder (Royal type)
    • Juice of 2 lemons (preferably Sicilian)
    • Lemon zest

    Preparation method:

    In a mixer, beat the eggs with the sugar until you get a creamy, whitish mixture. Add the oil and mix well. Add the water and mix again.

    Add the lemon zest and strained lemon juice (to avoid lumps) and mix until combined.

    Add the sifted wheat flour and yeast in two stages, mixing gently until the dough is smooth and homogeneous.

    Pour the batter into a greased and floured pan and bake in a preheated oven at 180ºC for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.

    Let it cool before unmolding and serving. Enjoy!

    This recipe consists of a moist and fluffy lemon cake, very easy and delicious.

    How to make a fluffy and delicious lemon cake? This simple and quick recipe will surprise you!

    A homemade lemon cake that melts in your mouth and is perfect for any occasion.

    With just a few ingredients and in just a few minutes, you’ll have a soft cake with a refreshing lemon flavor that everyone will surely love.

    It’s so easy to make, you’ll want to bake it every day!

    Check out the ingredients and step-by-step instructions for preparing this delicious treat:

    Ingredients:

      • 3 eggs
      • 150 g sugar
      • 1/2 cup oil
      • 1/2 cup water
      • 300 g flour
    • 1 tablespoon of baking powder (Royal type)
    • Juice of 2 lemons (preferably Sicilian)
    • Lemon zest

    Preparation method:

    In a mixer, beat the eggs with the sugar until you get a creamy, whitish mixture. Add the oil and mix well. Add the water and mix again.

    Add the lemon zest and strained lemon juice (to avoid lumps) and mix until combined.

    Add the sifted wheat flour and yeast in two stages, mixing gently until the dough is smooth and homogeneous.

    Pour the batter into a greased and floured pan and bake in a preheated oven at 180ºC for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.

    Let it cool before unmolding and serving. Enjoy!

     

  • Date Cake Recipe

    Date Cake Recipe

    Date  cake is a wonderfully moist and naturally sweet dessert, enriched by the richness of dates and the wholesome goodness of whole wheat  flour. This cake is simple to make and features a delightful blend of flavors, including the optional addition of karkadeh (hibiscus), which can give the cake a subtle floral note or a pop of color. Perfect for teatime or as a healthy treat, this date cake is ideal for those looking for a sugar-free yet indulgent option.

    A Touch of History

    Dates have been cherished for thousands of years, particularly in Middle Eastern and North African cuisines, where they are prized for their natural sweetness and nutritional benefits. Date-based cakes and desserts are often made during festive occasions or as an everyday indulgence. This version incorporates whole wheat flour for added fiber and health benefits, making it both nourishing and delicious.

    Ingredients

    For the Cake:

    • 3 eggs
    • A pinch of salt
    • 15 dates, pitted (adjust the amount based on desired sweetness)
    • 1 cup (100 ml) olive oil
    • 1 ½ cups (130 ml) milk
    • 2 ½ cups (250 g) whole wheat flour
    • A little karkadeh (optional, for flavor or color)
    • 10 g baking powder

    For Decoration (Optional):

    • Sugar-free jam
    • Dried fruits (such as fropez or other dried fruits of your choice)
    • Additional karkadeh (for garnishing)

    Instructions

    1. Preheat the Oven

    Preheat your oven to 170°C (340°F). Grease and flour a cake mold (preferably a 26 cm mold, though a smaller mold can be used if you prefer a thicker cake).

    2. Prepare the Date Mixture

    • Start by pitting 15 dates (if they aren’t already pitted) and blending them into a paste. If your dates are particularly dry, you can soak them in warm water for 10-15 minutes beforehand to soften them.
    • In a large bowl, crack 3 eggs and add a pinch of salt. Beat the eggs until they are light and fluffy, which helps give the cake a soft, airy texture.
    • Gradually fold the date paste into the egg mixture, ensuring the dates are well incorporated. The dates will provide natural sweetness to the cake, reducing the need for additional sugar.

    3. Add the Wet Ingredients

    • Once the dates and eggs are well combined, pour in 1 cup (100 ml) of olive oil and 1 ½ cups (130 ml) of milk. Stir the mixture until everything is smooth and well blended. The olive oil adds moisture and richness, while the milk ensures a tender crumb.

    4. Incorporate the Dry Ingredients

    • In a separate bowl, sift together 2 ½ cups (250 g) of whole wheat flour, 10 g of baking powder, and, if desired, a bit of karkadeh (hibiscus) for a unique flavor or a splash of color. If using karkadeh, be mindful of how much you add, as it can impart a tart flavor.
    • Gradually add the dry ingredients to the wet mixture, folding the batter gently until well combined. Be careful not to overmix, as this can result in a dense  cake.

    5. Bake the  Cake

    • Pour the cake batter into the prepared mold, spreading it evenly.
    • Place the mold in the preheated oven and bake for 30 to 40 minutes. To check for doneness, insert a toothpick into the center of the cake—if it comes out clean, the cake is ready. The cake should be golden brown on top, with a lovely, slightly dense texture from the dates and whole wheat flour.

    6. Cool and Decorate (Optional)

    • Once the cake is fully baked, remove it from the oven and allow it to cool completely in the mold.
    • For a decorative touch, spread a thin layer of sugar-free jam over the top of the cooled cake. This adds a glossy finish and complements the natural sweetness of the dates.
    • Garnish the top with dried fropez (or any dried fruit of your choice) and additional karkadeh petals for a beautiful, rustic look. The dried fruits add a lovely chew and extra bursts of flavor.

    Nutritional Information (per serving, serves 8)

    • Calories: 340 kcal
    • Protein: 8 g
    • Carbohydrates: 45 g
    • Fat: 16 g
    • Saturated Fat: 2 g
    • Cholesterol: 55 mg
    • Fiber: 6 g
    • Sugar: 18 g (natural sugars from dates)
    • Sodium: 240 mg

    Conclusion

    This Date Cake offers a wholesome, naturally sweet dessert that’s perfect for those looking for a healthy yet flavorful treat. With the rich sweetness of dates, the heartiness of whole wheat flour, and the optional floral notes of karkadeh, this cake is both satisfying and nutritious. Whether enjoyed as a snack or a dessert, it’s sure to become a family favorite.