Simple Jam and Walnut Cake

Ingredients:

• • Eggs: 2 large
  • Vanilla Sugar: 1 packet (8g)
  • Salt: A pinch

• • Sugar: 120g (2/3 cup)
  • Oil: 120ml (1/2 cup)
  • Milk: 120ml (1/2 cup)

• • Flour: 220g (1 cup + 3/4 cup)
  • Baking Powder: 1 tablespoon
  • Jam: 50g (your favorite variety)

• Walnuts: 50g, chopped
• Baking Dish: 24 cm round

Directions:

1. 1. Prepare the Batter:
      Preheat your oven to 170°C (340°F). In a large mixing bowl, beat 2 eggs with 120g of sugar, a packet of vanilla sugar, and a pinch of salt. Mix until light and fluffy.

1. 1. Add Wet Ingredients:
      Gradually stir in 120ml of oil and 120ml of milk. Mix until everything is well incorporated.
   2. Incorporate the Dry Ingredients:
      Sift in 220g of flour and 1 tablespoon of baking powder. Fold the dry ingredients into the wet mixture until smooth.
   3. Prepare the Baking Dish:
      Grease a 24 cm baking dish with butter or oil. Pour the cake batter into the dish and spread it evenly.

1. 1. Add Jam and Walnuts:
      Gently spread 50g of jam over the surface of the batter. Sprinkle 50g of chopped walnuts on top for added crunch.
   2. Bake the Cake:
      Place the cake in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
   3. Cool and Serve:
      Let the cake cool before slicing. Enjoy this delicious jam and walnut cake with a hot beverage!

Serving Suggestions:

• • With Tea or Coffee: Serve a slice of this cake with your favorite hot drink.
  • With Whipped Cream: Add a dollop of whipped cream on top for extra indulgence.
  • Extra Jam: Serve with a side of extra jam for those who want more sweetness.

Cooking Tips:

• • Use Room Temperature Ingredients: For best results, make sure your eggs, milk, and oil are at room temperature.
  • Customize with Your Favorite Jam: Raspberry, apricot, or strawberry jams work wonderfully in this recipe.
  • Toasting the Walnuts: Lightly toast the walnuts beforehand for a deeper flavor.

Nutritional Benefits:

• • Walnuts add healthy fats and protein.
  • Milk provides calcium and vitamin D.
  • Eggs add protein and vitamins like B12.

Storage:

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. You can also freeze it for up to 3 months.

Why You’ll Love This Recipe:

• • Simple and Quick: Easy to make with everyday ingredients.
  • Jam Twist: Adds a fruity sweetness that pairs well with the light cake.

• Walnut Crunch: Gives a satisfying texture to every bite.
• Versatile: Perfect for breakfast, snack, or dessert.

Classic French Cream Puff Sheet Cake

Ingredients

For the Choux Pastry

• 80g (⅓ cup) unsalted butter
• 200ml (¾ cup + 2 tablespoons) water
• 130g (1 cup) all-purpose flour
• Pinch of salt
• Pinch of sugar
• 3-4 large eggs, room temperature

For the Pineapple Cream Filling

• 200g (6.5 oz) canned pineapple, drained
• 50g (¼ cup) cornstarch
• 50g (¼ cup) granulated sugar
• 3 tablespoons mascarpone cheese
• 30g (2 tablespoons) condensed milk
• 300g (1¼ cups) heavy cream, cold
• Powdered sugar for dusting

Step-by-Step Instructions

Choux Pastry

1. Prepare Base:

• Preheat oven to 180°C (350°F)
• Line baking sheet with parchment paper

1. Make Pastry Dough:

• Combine water, butter, salt, and sugar in saucepan
• Heat until butter melts completely
• Bring to gentle boil

1. Add Flour:

• Remove from heat
• Add all flour at once
• Stir vigorously until smooth
• Return to low heat
• Cook 1-2 minutes until dough forms ball

1. Add Eggs:

• Let mixture cool slightly
• Add eggs one at a time
• Mix thoroughly between additions
• Dough should be glossy and flow slowly off spatula

1. Shape and Bake:

• Spread dough evenly on prepared baking sheet
• Create wavy pattern with spatula
• Bake 40 minutes until golden
• Do not open oven during baking

Pineapple Cream Filling

1. Prepare Filling:

• Blend pineapple until smooth
• Mix with cornstarch and sugar
• Heat until thickened
• Cool completely

1. Make Cream:

• Whip cold heavy cream until stiff peaks
• Fold in mascarpone and condensed milk
• Carefully fold in cooled pineapple mixture

1. Assemble:

• Split pastry horizontally
• Fill with cream mixture
• Dust top with powdered sugar

Nutritional Information

Per serving (12 servings)

• Calories: 285
• Fat: 18g
• Carbohydrates: 26g
• Protein: 5g

Timing:

• Prep Time: 20 minutes
• Bake Time: 40 minutes
• Cooling Time: 4 hours
• Total Time: 5 hours

Pro Tips and Tricks

• Ensure eggs are room temperature
• Don’t open oven during baking
• Cool pastry completely before filling
• Chill cream thoroughly before whipping
• Use sharp serrated knife for cutting

Variations and Substitutions

• Replace pineapple with any fruit puree
• Use vanilla pastry cream instead
• Add chocolate ganache topping
• Incorporate different extracts
• Use whipped cream alone for lighter version

Apple Yogurt Pancakes Recipe

Ingredients:

• • 1 apple, peeled and grated
  • 1 egg

• • 2 tbsp sugar
  • A pinch of salt
  • 150 grams (2/3 cup) yogurt

• 140 grams (4.93 oz or 2/3 cup + 1/4 cup) all-purpose flour
• 1/2 tsp baking powder

Directions:

1. Prepare the Batter:

1. 1. Grate the Apple:
      • • Peel and grate 1 apple into a bowl.

       

   2. Mix Wet Ingredients:
      • In a separate large bowl, whisk together 1 egg, 2 tbsp sugar, a pinch of salt, and 150 grams yogurt until well combined.

1. Combine Dry Ingredients:
   • In another bowl, mix 140 grams flour with 1/2 tsp baking powder.
2. Combine Wet and Dry:
   • • Add the dry ingredients to the wet ingredients and stir until just combined. Gently fold in the grated apple. The batter will be thick, but that’s okay.

    

2. Cook the Pancakes:

1. 1. Heat the Pan:
      • Heat a non-stick skillet or frying pan over medium heat and lightly grease with oil or butter.

1. 1. Cook the Pancakes:
      • Pour small portions of batter onto the hot pan (about 2-3 tablespoons for each pancake).
      • Cook for about 2-3 minutes on each side until golden brown and cooked through.

3. Serve:

• Serve the pancakes warm with your favorite toppings, such as honey, maple syrup, or fresh fruit. Enjoy your meal!

Serving Suggestions:

• • Top the pancakes with a drizzle of honey, maple syrup, or a dusting of powdered sugar.
  • Serve with fresh berries, sliced bananas, or a dollop of yogurt on the side.

Cooking Tips:

• Be careful not to overmix the batter to keep the pancakes fluffy.
• If the batter seems too thick, add a little milk or more yogurt to loosen it slightly.

Nutritional Benefits:

• • Apple adds natural sweetness and fiber.

• Yogurt provides protein and probiotics, making the pancakes more nutritious.

Dietary Information:

• Vegetarian: This recipe is suitable for vegetarians.

Nutritional Facts (per serving):

• • Calories: 200

• • Protein: 5g
  • Carbohydrates: 30g
  • Fat: 5g

Storage:

• Fridge: Store leftover pancakes in an airtight container in the fridge for up to 2 days. Reheat in a skillet or microwave.
• Freezer: Pancakes can be frozen in a single layer and stored for up to 1 month. Reheat from frozen in a toaster or oven.

I Don’t Buy Pizza Anymore! Discover a Healthier and Tastier Alternative

Pizza, with its gooey cheese, flavorful toppings, and crispy crust, has long been a favorite indulgence for many. However, as people become more health-conscious, they’re seeking alternatives that satisfy their cravings without sacrificing nutrition.

Oatmeal Apple Bake

Ingredients:

• • Oatmeal: 1 cup (90g)

• • Warm Milk: 150 ml (about ⅔ cup)
  • Apples: 2, peeled and diced
  • Butter: 20g (1 ½ tablespoons), melted

• • Vanillin: 1/2 teaspoon (or vanilla extract)
  • Eggs: 2 large
  • Nuts: 50g (about ⅓ cup), chopped (walnuts, almonds, or pecans)

• Avocado Oil: For greasing the baking dish

Directions:

1. 1. Preheat Oven: Preheat your oven to 180°C (360°F). Grease a baking dish with avocado oil.
   2. Prepare the Oat Mixture: In a medium bowl, combine the oatmeal and warm milk. Let it sit for a few minutes to soften the oats.

1. 1. Mix the Ingredients: In a separate bowl, whisk the eggs, melted butter, and vanillin (or vanilla extract). Stir in the chopped apples and nuts.
   2. Combine: Add the egg mixture to the softened oatmeal and mix everything until well combined.
   3. Bake: Pour the mixture into the greased baking dish and spread it evenly. Bake in the preheated oven for 30 minutes, or until golden brown and set in the center.

1. Cool and Serve: Let it cool slightly before slicing. Serve warm.

Serving Suggestions:

• • Drizzle with honey or maple syrup for extra sweetness.
  • Pair with a dollop of Greek yogurt or a side of fresh fruit for a balanced breakfast.

Cooking Tips:

• • Nuts: Feel free to use any type of nuts you prefer, such as pecans, almonds, or hazelnuts, for extra crunch and flavor.
  • Add-ins: You can add dried fruits like raisins or cranberries for more texture and sweetness.
  • Milk Substitute: Use almond milk, oat milk, or coconut milk if you prefer a dairy-free version.

Nutritional Benefits:

• • Oats are a great source of fiber and can help maintain stable blood sugar levels.
  • Apples provide vitamins, antioxidants, and additional fiber.
  • Nuts offer healthy fats and protein, making this dish a nutritious and satisfying meal.

Dietary Information:

• • Contains Dairy: From butter and milk.
  • Contains Eggs and Nuts: If you have allergies, substitute with alternatives like flax eggs and seeds.
  • Can be made Dairy-Free: Use a dairy-free milk substitute and oil instead of butter.

Storage:

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat: Reheat in the oven or microwave before serving.

Chocolate Chip Muffins

Ingredients:

Instructions:

Enjoy your delicious chocolate chip muffins! 

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

Ingredients

For the Cake:

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

For the Filling:

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

For the Ganache:

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

For the Topping:

• 10g (0.3 oz) chopped peanuts

Step-by-Step Instructions

1. Preparing the Cake Batter (5 minutes)

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

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

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

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

2. Baking the Cake (15 minutes)

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

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

3. Rolling the  Cake (3 minutes)

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

4. Preparing the Filling (2 minutes)

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

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

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

6. Creating the Ganache (2 minutes)

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

7. Finishing Touches (2 minutes)

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

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

Serving and Enjoying

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

Nutrition Information

Per slice (based on 8 servings):

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

Ingredients
500 g 1 pound flour;
150 ml 5 fl. oz warm milk;
150 ml 5 fl. oz warm water;
1 tsp salt;
2 tbsp dry yeast;
3 tbsp olive oil;
chopped parsley
chili flakes
Instructions
Mix yeast and salt into flour with a whisk. Add the warm milk and water and knead just until the liquids are absorbed.
Mix in the olive oil and knead until the dough is smooth (around 10 minutes).
Make a ball out of the dough, cover it with vegetable oil, and set it aside in a warm place for an hour, or until it has doubled in size.
When the dough has risen enough, divide it into six pieces and roll each one into a ball.
Each flatbread should be rolled out and put on a pan with medium-high heat.
Take 5–6 minutes to cook (2.5-3 minutes on each side).
Each flatbread should make a pocket in the middle when you flip it over.
Spread oil on each hot flatbread, then sprinkle parsley and chili flakes on top

Quick Puff Pastry Apple Rolls Recipe

Ingredients:

• 500 g (17.6 oz) puff pastry
• 2 apples, grated
• 20 g (1 ½ tbsp) sugar
• 5 g (1 tsp) cinnamon
• 1 egg, for brushing

Optional for Serving:

• Strawberry puree
• Black tea

Instructions:

1. Prepare the Filling

Start by peeling the 2 apples and grating them into a medium-sized bowl. The grated apples will form the sweet, juicy filling for your pastry. Once grated, mix the apples with 20 g of sugar and 5 g of cinnamon, ensuring that the mixture is evenly combined. The sugar will bring out the natural sweetness of the apples, while the cinnamon adds a warm, spiced flavor.

2. Roll the Dough

On a clean, flat surface, roll out the 500 g puff pastry into a large rectangular shape. Aim for an even thickness so that the pastry bakes uniformly. Once rolled out, evenly spread the prepared apple mixture across the surface of the puff pastry, leaving a small border around the edges.

3. Roll and Slice

Carefully begin rolling the puff pastry from one edge, working slowly to create a tight roll or log shape. Once fully rolled, use a sharp knife to slice the log into small rolls, about 2 cm thick. Each slice should contain layers of pastry and apple filling.

4. Egg Wash

Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper. Arrange the apple rolls on the tray, leaving some space between each roll for them to expand during baking. In a small bowl, beat 1 egg and brush the top of each roll with the egg wash to give them a golden, glossy finish once baked.

5. Bake

Place the baking tray in the preheated oven and bake the rolls for 25-30 minutes. The puff pastry should turn golden brown and crisp, while the apple filling becomes tender and fragrant. Once baked, remove the tray from the oven and allow the rolls to cool slightly before serving.

6. Optional Serving Suggestions

For an extra touch of flavor, serve the warm apple rolls with a side of strawberry puree for dipping. Pair them with a hot cup of black tea to complete the dessert experience. The combination of sweet apple rolls with the tartness of strawberry puree and the richness of tea creates a delightful balance of flavors.

Nutritional Information (Per Roll, Approximate):

• Calories: 220 kcal
• Protein: 4 g
• Fat: 14 g
• Carbohydrates: 20 g
• Fiber: 2 g
• Sugar: 6 g
• Servings: 10 rolls

Heavenly No-Bake Chocolate Orange Dessert

Discover the buzz-worthy new homemade dessert that takes just 5 minutes to prepare – no baking or gelatine required!

Ingredients:

For the Chocolate Mixture:

• – 400ml milk
• – 120 grams of sugar
• – Zest of 1 orange
• – 60 grams of cocoa

For the Biscuit Layer:

• – 150 grams of butter
• – 400g biscuits
• – 100 grams of walnuts

For the Chocolate Topping:

• – 80g milk chocolate
• – 25 ml vegetable oil
• – 60g roasted peanuts

For the White Chocolate Swirl:

1. – 50g white chocolate

Instructions:

For the Chocolate Mixture:

1. In a saucepan, combine 400ml of milk, 120 grams of sugar, orange zest, and 60 grams of cocoa.
2. Cook the mixture until it comes to a boil while stirring constantly. Once it reaches a boil, remove it from heat.

For the Biscuit Layer:

1. In a separate saucepan, melt 150 grams of butter. Allow it to cool slightly.
2. In a large mixing bowl, crush 400g of biscuits into small pieces. You can use your hands or a rolling pin to achieve the desired texture.
3. Add 100 grams of walnuts to the crushed biscuits.
4. Pour the melted butter over the biscuit and walnut mixture. Mix until well combined.
5. Spread this biscuit mixture evenly into the base of a dish or tray.
6. Pour the previously prepared chocolate mixture over the biscuit layer. Make sure it’s evenly distributed.
7. Chill the dessert in the refrigerator for at least 1 hour to set.

For the Chocolate Topping:

1. In a microwave-safe bowl, melt 80g of milk chocolate with 25 ml of vegetable oil. Stir until you have a smooth chocolate sauce.
2. Pour the melted chocolate evenly over the chilled dessert.
3. Sprinkle 60g of roasted peanuts on top of the chocolate layer.

For the White Chocolate Swirl:

• Melt 50g of white chocolate and drizzle it over the dessert.
• Place the dessert in the refrigerator for an additional 30 minutes to allow it to set completely.

To Serve:

1. Slice and serve your delectable no-bake chocolate orange dessert. The creamy chocolate and zesty orange flavors will delight your taste buds!
2. This dessert is a quick and impressive treat that everyone will be talking about