Category: chicken

Ingredients:

Crust:

• 1 cup graham cracker crumbs (about 7 graham crackers)
• 1/4 cup unsalted butter, melted
• 1/4 cup granulated sugar

Filling:

• 1 (8 oz) package cream cheese, softened
• 1 (14 oz) can sweetened condensed milk
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened cocoa powder
• 1 cup cold heavy cream, whipped

Chocolate Ganache (optional):

• 1/2 cup heavy cream
• 6 oz semisweet chocolate chips

Instructions:

Crust:

1. Preheat oven to 350°F (177°C).
2. Combine graham cracker crumbs, melted butter, and sugar in a medium bowl.
3. Press mixture into the bottom of a 9-inch springform pan.
4. Bake for 8-10 minutes, or until golden brown. Let cool completely.

Filling:

1. In a large bowl, beat cream cheese until smooth.
2. Gradually beat in sweetened condensed milk and vanilla extract until well combined.
3. Sift in cocoa powder and beat until smooth.
4. Fold in whipped cream until just combined.
5. Pour filling over the cooled crust.
6. Chill for at least 3 hours, or overnight, until set.

Chocolate Ganache (optional):

1. Heat heavy cream in a small saucepan over medium heat until it just begins to simmer.
2. Remove from heat and add chocolate chips. Stir until smooth.
3. Let cool slightly before drizzling over the cheesecake.

Tips:

• You can use a food processor to grind the graham crackers into crumbs.
• Make sure the cream cheese is softened to room temperature for easier mixing.
• If you don’t have a springform pan, you can use a regular 9-inch round pan, but it might be more difficult to remove the cheesecake.
• To make the cheesecake even more decadent, add a layer of chocolate chips or chopped nuts to the crust before adding the filling.

Enjoy your homemade No-Bake Chocolate Cheesecake! It’s the perfect dessert for any occasion.

Please note: This is a general recipe. The exact measurements and techniques may vary slightly depending on the specific recipe you found online.

Let me know if you have any other questions!

Fluffy fried balls

INGREDIENTS:

Directions :

Savory Potato and Sausage Casserole with Mozzarella

Ingredients

For the Casserole:

• • 5 medium-sized potatoes
  • 2 sausages (pork, chicken, or vegetarian)
  • 4 large eggs

• 1 tablespoon of mayonnaise
• 100 grams of mozzarella cheese (3.52 ounces)

For the Vegetable Sauté:

• • 1 white onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 carrot, peeled and diced

• 1 red bell pepper, diced
• 2 tablespoons of green onions, finely chopped

For the Béchamel Sauce:

• • 60 grams of butter (2.11 ounces)
  • 50 grams of all-purpose flour (1.76 ounces)
  • 400 milliliters of milk (13.52 fluid ounces)

• • Salt, to taste
  • Ground black pepper, to taste
  • 1 teaspoon of Provencal herbs

Seasonings:

• • Olive oil, for greasing and sautéing
  • Salt, as needed
• Ground black pepper, as needed

Step-by-Step Instructions

1. Preparing the Potatoes:

1. Peel and Slice: Peel the potatoes and slice them thinly (about ¼ inch thick). Set aside.
2. Parboil the Potatoes: Place the potato slices in a pot of salted boiling water and parboil for 8-10 minutes until just tender. Drain and set aside.

2. Preparing the Vegetable Sauté:

1. 1. Heat Olive Oil: In a large skillet, heat 2 tablespoons of olive oil over medium heat.

1. 1. Sauté Onion and Garlic: Add the chopped white onion and minced garlic, cooking for 3-4 minutes until fragrant and translucent.
   2. Add Carrot and Bell Pepper: Incorporate the diced carrot and bell pepper. Sauté for an additional 5 minutes until softened.
   3. Season: Sprinkle salt, ground black pepper, and Provencal herbs. Stir well and remove from heat. Set aside.

3. Cooking the Sausages:

1. Slice and Cook: Slice the sausages into rounds and lightly cook them in a separate skillet until browned. Set aside.

4. Making the Béchamel Sauce:

1. 1. Melt the Butter: In a saucepan, melt 60 grams of butter over medium heat.
   2. Add Flour: Add the flour to the melted butter, stirring continuously for 2 minutes to create a smooth roux.

1. Pour in the Milk: Gradually add the milk while whisking to prevent lumps. Continue to stir for 5-7 minutes until the sauce thickens.
2. Season the Sauce: Add salt, black pepper, and a teaspoon of Provencal herbs to enhance the flavor. Remove from heat and set aside.

5. Assembling the Casserole:

1. 1. Layer the Potatoes: In a greased baking dish, layer half of the parboiled potato slices, slightly overlapping them.

1. 1. Add Vegetables and Sausages: Spread the sautéed vegetable mixture over the potatoes, followed by a layer of the cooked sausage slices.
   2. Top with Remaining Potatoes: Add the remaining potato slices on top.
   3. Pour the Béchamel: Evenly pour the béchamel sauce over the layers, ensuring it seeps through.

1. Add the Egg-Mayo Mixture: Beat the 4 eggs with 1 tablespoon of mayonnaise in a separate bowl. Pour this mixture over the casserole for a rich, golden crust.
2. Sprinkle Mozzarella: Finish by spreading the shredded mozzarella cheese on top.

6. Baking:

1. 1. Bake the Casserole: Place the baking dish in the preheated oven at 180°C (350°F). Bake for 40-45 minutes or until the top is golden and bubbly.

1. Cool Slightly: Allow the casserole to rest for 5-10 minutes before serving for easier slicing.

Traditional Holiday Fruit cake 

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 cup dried fruit mix (cherries, pineapple, apricots, etc.)
• 1/2 cup nuts (walnuts, pecans), chopped
• 1/4 cup candied cherries, halved
• 1/4 cup green candied cherries, halved
• 1/4 cup red candied cherries, halve

Directions:

1. Preheat the oven to 325°F (163°C). Grease and flour a loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
4. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
5. Fold in the dried fruit mix and nuts until evenly distributed.
6. Pour the batter into the prepared loaf pan, smoothing the top. Arrange the candied cherries on top for decoration.
7. Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Prep Time: 20 minutes | Cooking Time: 80 minutes | Total Time: 1 hour 40 minutes
10. Kcal: 320 kcal | Servings: 10 servings

Amazingly Good Cheese Bread in a Mug Recipe

Ingredients

• 1 teaspoon salt
• 1 package baking powder (about 10 g or 2 teaspoons)
• 2 cups flour
• 1 cup milk
• 1 cup grated cheese (Gouda or any cheese of your choice)
• 50 g diced beef, cooked or raw
• Optional: butter or oil for greasing the mug

Step-by-Step Instructions

1. Prepare Your Mug

Lightly grease a large microwave-safe mug or a small coffee pot with a bit of butter or oil. This step ensures that the bread doesn’t stick and makes for easy removal later.

2. Mix the Ingredients

In a small mixing bowl, combine the flour, baking powder, and salt. Stir well to ensure the dry ingredients are evenly distributed.

Next, add the milk, grated cheese, and diced beef to the dry mixture. Stir until all the ingredients are thoroughly combined into a dough-like consistency. The cheese and beef will give the bread a flavorful, savory kick.

3. Fill the Mug

Once the dough is ready, carefully pour the mixture into the prepared mug or coffee pot, filling it about halfway to allow room for the bread to rise as it cooks.

4. Microwave the Bread

Place the mug in the microwave and cook on high for 3 minutes. Cooking times may vary depending on the microwave’s power, so check the bread after 2.5 minutes. The bread is ready when it has risen and the top feels firm to the touch.

5. Serve

Once cooked, let the bread cool slightly before digging in. You can enjoy the cheesy bread straight from the mug, or if you prefer, gently loosen the edges with a knife and remove it from the mug to serve on a plate.

Optional Oven Version

For a more traditional loaf-style cheese bread, follow the same steps, but instead of microwaving, pour the batter into a lightly greased loaf tin. Bake in a preheated oven at 190°C (375°F) for 25-30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

Homemade Pumpkin Spice Bread Recipe

Ingredients

• 2 cups all-purpose flour
• ½ teaspoon baking powder
• 1 teaspoon baking soda
• 3 teaspoons pumpkin  pie spice (or substitute with 1 teaspoon cinnamon, 1 teaspoon ground cloves, and 1 teaspoon nutmeg)
• ½ teaspoon salt
• ¾ cup (1½ sticks) butter, softened
• 3 large eggs
• 2 cups granulated sugar
• 1 can (15–16 ounces) 100% pumpkin puree (make sure it’s not pumpkin pie filling)

Step-by-Step Instructions

Step 1: Prepare the Oven and Loaf Pan

Start by preheating your oven to 350°F (175°C). Grease and flour a standard loaf pan, or line it with parchment paper for easy removal. A well-prepared pan will ensure that your bread doesn’t stick and comes out cleanly when baked.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. Set this mixture aside. These dry ingredients are key to ensuring the perfect rise and spiced flavor throughout the bread.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, cream together the butter and sugar using an electric mixer or by hand. Beat until the mixture is light and fluffy, which should take about 2–3 minutes. This step helps incorporate air, giving your bread a tender crumb.

Step 4: Add the Eggs

Add the eggs one at a time, beating well after each addition to ensure everything is fully combined. The eggs contribute moisture and structure, helping the bread rise and stay soft.

Step 5: Mix in the Pumpkin Puree

Once the eggs are fully incorporated, mix in the pumpkin puree until smooth and evenly distributed. The pumpkin not only gives the bread its characteristic flavor but also adds moisture, keeping the bread tender for days.

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet pumpkin mixture, stirring just until everything is combined. Be careful not to overmix the batter, as this can result in a denser, tougher bread. Stirring just enough to moisten the flour will give you a light, tender loaf.

Step 7: Bake the Pumpkin Spice Bread

Pour the prepared batter into your greased loaf pan, smoothing the top with a spatula. Place the pan in the preheated oven and bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. If the top of the bread begins to brown too quickly, you can tent the loaf loosely with foil for the remaining baking time to prevent burning.

Step 8: Cool and Serve

Once the bread is baked, remove it from the oven and allow it to cool in the pan for 10 minutes. This resting period allows the  bread to firm up slightly, making it easier to remove from the pan. After 10 minutes, transfer the loaf to a wire rack to cool completely before slicing.

Serving Suggestions

Slice the pumpkin spice bread and serve it warm with a smear of butter, or enjoy it as is! This bread pairs beautifully with your morning coffee or tea, and it also makes a great addition to any holiday spread. For an extra treat, try serving it with cream cheese or honey.

Tips for Perfect Pumpkin Spice Bread

• Avoid overmixing: When combining the wet and dry ingredients, mix just until the flour is incorporated to avoid a dense texture.
• Pumpkin puree only: Be sure to use 100% pumpkin puree and not pumpkin  pie filling, which contains added sugars and spices that will alter the flavor of your bread.
• Customize the spice blend: If you don’t have pumpkin pie spice on hand, you can mix 1 teaspoon each of ground cinnamon, cloves, and nutmeg for a homemade version.

Nutritional Information (Per Slice, Based on 12 Servings)

• Calories: 300 kcal
• Fat: 12 g
• Carbohydrates: 45 g
• Sugar: 25 g
• Protein: 4 g
• Fiber: 2 g

Say Goodbye to Store-Bought Bread: Master the Art of Quick Homemade Bread in Just 5 Minute

Are you tired of running to the store every time you crave fresh bread? Say no more! With this easy and foolproof recipe, you can whip up delicious homemade bread in just five minutes of prep time. No fancy equipment required, just a few simple ingredients and a desire for freshly baked goodness. Let’s dive into the world of baking and discover how you can become a bread-making pro right in your own kitchen.

Importance of Fresh Yeast

Ever wondered why your homemade bread doesn’t turn out as fluffy and delicious as you hoped? The secret lies in the yeast! Using fresh, active dry yeast is crucial for achieving that perfect rise and texture in your bread. Stale or inactive yeast can leave your bread flat and uninspiring. So, always ensure you have fresh yeast on hand and store it properly in the refrigerator to maintain its potency.

Gathering Your Ingredients

• 5.5 cups of flour
• 562.5 ml (2 1/4 cup) of water
• 2 1/4 tsp of active dry yeast
• 1/4 cup of sugar
• 2 tbsp. of olive oil
• 1 tbsp. of salt
• Butter (optional, for topping)

Mixing and Kneading the Dough

Now that we have our ingredients ready, it’s time to get our hands dirty (literally)! Start by dissolving the yeast in warm water with a pinch of sugar. This step ensures that the yeast is activated and ready to work its magic. Once foamy, mix in the flour, sugar, olive oil, and salt until a smooth, slightly sticky dough forms. Knead the dough until it’s elastic and springs back when touched.

Letting the Dough Rise

Patience is key when it comes to bread-making. Allow your dough to rise for about an hour in a warm, draft-free environment. Cover it with a clean towel or plastic wrap to prevent it from drying out. During this time, the yeast will work its magic, causing the dough to double in size and develop those desirable pockets of air that give bread its light and airy texture.

Shaping Your Bread

Once your dough has doubled in size, it’s time to shape it into loaves. Divide the dough into two equal portions and roll each into a rectangle about 20 cm wide. Starting from the shortest side, roll the dough into cylinders to create your loaves. Place them in oiled molds, cover, and let them rise for another hour.

Second Rise and Preparing to Bake

As your loaves undergo their second rise, preheat your oven to 190°C (375°F). Once they’ve doubled in size again, brush the tops with melted butter for added flavor and a golden finish. This step is optional but highly recommended for that extra touch of indulgence.

The Aroma of Freshly Baked Bread

As your loaves bake in the oven, your kitchen will be filled with the irresistible aroma of freshly baked bread. There’s something truly magical about the scent of warm bread wafting through the air, signaling that a delicious treat is on the horizon.

Optional Butter Topping

For an extra indulgent touch, why not slather your freshly baked bread with a generous layer of butter? Not only does it add richness and flavor, but it also gives your bread a beautiful golden sheen that’s sure to impress.

Baking Your Bread

After 30 to 35 minutes in the oven, your bread should emerge golden brown and irresistibly fragrant. Remove them from the oven and let them cool slightly before slicing into thick, pillowy slices. Whether enjoyed warm with a pat of butter or used to make your favorite sandwiches, this homemade bread is sure to delight your taste buds.

Enjoying Your Homemade Delight

Congratulations, you’ve just mastered the art of quick homemade bread in just five minutes of prep time! With this foolproof recipe, you’ll never have to rely on store-bought bread again. So gather your ingredients, roll up your sleeves, and get ready to enjoy the simple pleasure of freshly baked bread whenever you please.

Imagine the joy of sinking your teeth into a decadent dessert without having to wait for it to bake. That’s the beauty of these quick and easy no-bake treats! In just a few simple steps, you can create a heavenly concoction that will satisfy your sweet cravings in no time.

Ingredients

• 350 g of biscuits
• 85 g of ground peanuts
• 85 g of sugar
• 180 ml of sweet cream
• 1 bag of vanilla sugar (10 g) (optional)
• 45 g of cocoa powder
• 110 g of butter

For the glaze:

• • 90 g milk chocolate
  • 30 g dark chocolate
  • 30 g vegetable oil
  • 70 g ground peanuts

Procedure

Mixing the Ingredients

1. Crush the biscuits: Start by crushing the biscuits into small pieces either with your hands or using a blender.
2. Add ground peanuts: Grind the peanuts and mix them with the crushed biscuits.
3. Prepare the chocolate mixture: Combine sugar and cocoa powder in a saucepan and stir until evenly mixed. Gradually add sweet cream while stirring continuously until you achieve a smooth mixture.

Shaping the Desserts

4. Incorporate butter and vanilla sugar: Add butter and vanilla sugar to the chocolate mixture, stirring until melted and smooth.
5. Combine with biscuit mixture: Pour the chocolate mixture into the bowl of crushed biscuits and peanuts, mixing until well combined.

Setting in the Freezer

6. Shape the desserts: Form the mixture into balls, press into a mold, or fill silicone molds of your choice. Ensure the mixture is compact to avoid empty spaces.
7. Chill in the freezer: Place the desserts in the freezer for about an hour to set.

Making the Glaze

8. Prepare the glaze: Melt milk chocolate, dark chocolate, and vegetable oil together. Add ground peanuts and mix until smooth.

Final Touches

9. Coat the desserts: Remove the chilled desserts from the molds and coat them with the prepared glaze.

Serving Suggestions

10. Enjoy your creations: Serve these delectable treats on a platter and indulge in their rich, chocolatey goodness. Pair them with a glass of cold milk or a scoop of vanilla ice cream for the ultimate dessert experience.

Conclusion

In just a few minutes, you can whip up a batch of these irresistible no-bake desserts that will have your taste buds dancing with delight. Whether you’re hosting a party or simply treating yourself to a sweet indulgence, these treats are sure to impress. So why wait? Get creative in the kitchen and enjoy the magic of homemade desserts without the hassle of baking!

Raspberry Chocolate Layer Cake Recipe

For the Chocolate Sponge:

• 4 eggs
• 50 g sugar (about ¼ cup)
• 50 g flour (about ⅓ cup)
• 30 g cocoa powder (about 3 tablespoons)

For the Raspberry Filling:

• Juice of 2 lemons
• 200 g raspberries (about 1½ cups)
• 30 g sugar (about 2 tablespoons)
• 15 g cornstarch (about 1 tablespoon)

For the Cream Filling:

• 80 g condensed milk (about ⅓ cup)
• 100 g ricotta cheese (about ½ cup)
• 100 ml whipping cream (about ⅓ cup)

For the Chocolate Ganache:

• 120 g dark chocolate (about 4.2 oz), chopped
• 100 ml warm cream (about ⅓ cup)

Step-by-Step Instructions

1. Prepare the Chocolate Sponge

Preheat your oven to 180°C (356°F) and line a rectangular or square cake pan with parchment paper.

In a large mixing bowl, whisk the eggs and sugar together until the mixture becomes light, fluffy, and has almost doubled in volume. This can take about 5-7 minutes using an electric mixer.

Sift the flour and cocoa powder together to avoid any lumps, and carefully fold them into the egg mixture using a spatula. Be gentle to avoid knocking out the air from the eggs, which helps the sponge stay light and fluffy.

Once combined, pour the batter into the prepared pan and spread it out evenly. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan before slicing it horizontally into two even layers.

2. Prepare the Raspberry Filling

In a small saucepan, combine the lemon juice, raspberries, and sugar. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. As the raspberries break down, their tartness will perfectly balance the sweetness of the sugar.

In a separate small bowl, mix the cornstarch with a little water to create a slurry, then add it to the simmering raspberry mixture. Stir constantly until the filling thickens, about 2-3 minutes. Once thickened, remove it from the heat and let it cool completely.

3. Prepare the Cream Filling

In a medium bowl, mix the condensed milk with the ricotta cheese until smooth and well blended.

In a separate bowl, whip the whipping cream until stiff peaks form. Fold the whipped cream into the ricotta mixture carefully, creating a light and fluffy cream filling. Set it aside until ready to use.

4. Assemble the Cake

Place the first layer of the chocolate sponge cake on a serving plate or cake stand. Spread the cooled raspberry filling evenly across the surface.

Next, spread a layer of the cream filling over the raspberry layer. The cream adds a rich, smooth texture that complements the tart raspberries.

Gently place the second layer of the  chocolate sponge on top, pressing down lightly to ensure the layers adhere together.

5. Prepare the  Chocolate Ganache

For the ganache, chop the dark chocolate into small pieces and place it in a heatproof bowl.

In a small saucepan, heat the cream until it’s warm but not boiling. Pour the warm cream over the chocolate and let it sit for about 1 minute. Then, stir the mixture until the chocolate is fully melted and smooth. The ganache should be glossy and thick enough to coat the cake.

6. Coat the Cake

Pour the chocolate ganache over the assembled cake, starting in the center and allowing it to naturally drip down the sides. Use a spatula to smooth out the ganache for an even coating if needed.

Let the ganache set at room temperature for about 30 minutes before slicing. You can also place the cake in the refrigerator to speed up the process if desired.

7. Serve

Slice the cake into individual portions and serve. The combination of the rich, moist chocolate sponge, the tart raspberry filling, and the smooth cream filling, all wrapped in luscious dark chocolate ganache, creates a stunning dessert that’s both visually and flavorfully impressive.

Nutrition Information (Per Serving)

• Calories: 320 kcal
• Protein: 6 g
• Carbohydrates: 35 g
• Fat: 18 g
• Saturated Fat: 9 g
• Sugar: 22 g
• Fiber: 3 g
• Sodium: 60 mg

Dessert in Minutes: No Cream Cheese, No Oven, No Condensed Milk, No Flour!

Who said making desserts had to be complicated? This recipe is a game-changer for all dessert lovers out there. With just a handful of ingredients and a few simple steps, you can whip up a delectable treat that will impress everyone at your table. Get ready to satisfy your sweet tooth like never before!

Ingredients

• 7 ounces (198 grams) of chocolate waffles
• 5 large egg whites
• 10.5 ounces (297 grams) of powdered sugar
• 2.8 fluid ounces (82 milliliters) of water
• 0.3 ounces (9 grams) of gelatin or agar-agar
• 0.7 ounces (19 grams) of cocoa powder
• 3.5 ounces (99 grams) of chocolate
• 2.8 ounces (79 grams) of butter

Directions

1. Crushing the Chocolate Waffles: Use a mixer to crush the chocolate waffles until they form fine crumbs.
2. Preparing the Crust: Press the crushed waffles into the bottom of a mold to create the crust.
3. Whipping the Egg Whites: Separate the egg whites from the yolks. Whip the egg whites while gradually adding powdered sugar until stiff peaks form.
4. Adding Gelatin and Sugar: Dissolve the gelatin in water. Add it to the whipped egg whites and continue whipping until well combined.
5. Layering and Chilling: Pour half of the mixture onto the crust in the mold. Mix cocoa powder with the remaining mixture and pour it on top. Chill in the fridge for 30 minutes.
6. Melting the Chocolate and Butter: Melt the chocolate and butter together. Pour the mixture over the chilled dessert, covering the top and sides. Chill for another 30 minutes.

Crushing the Chocolate Waffles

Start by breaking down the chocolate waffles into fine crumbs using a mixer. This step ensures that your crust will have a perfect texture, providing a delightful contrast to the creamy layers above.

Preparing the Crust

Press the crushed chocolate waffles firmly into the bottom of your mold. Think of it like laying down a solid foundation for your dessert masterpiece. A well-pressed crust ensures that every bite is packed with flavor and crunch.

Whipping the Egg Whites

Separating the egg whites from the yolks is a crucial step in creating a light and airy texture for your dessert. Whip those egg whites until they reach stiff peaks, adding powdered sugar gradually. It’s like creating fluffy clouds that will elevate your dessert to new heights of deliciousness.

Adding Gelatin and Sugar

Dissolve the gelatin in water and incorporate it into the whipped egg whites along with powdered sugar. This magical combination adds stability and sweetness to your dessert, ensuring that each layer holds together perfectly.

Layering and Chilling

Pour half of the whipped mixture onto the crust, creating a luscious white layer. Then, mix cocoa powder with the remaining mixture to add a rich chocolatey flavor. Once layered, pop your dessert into the fridge to set for 30 minutes. It’s like giving your creation a well-deserved nap to firm up and become even more irresistible.

Melting the Chocolate and Butter

Melt together chocolate and butter to create a decadent topping for your dessert. This step adds a final layer of indulgence, ensuring that every bite is rich, creamy, and utterly satisfying. Pour the melted chocolate over your chilled dessert, covering it completely, and return it to the fridge for the finishing touch.

Final Touches

After chilling for another 30 minutes, your dessert is ready to be enjoyed! Slice into it and marvel at the layers of flavor and texture you’ve created in just a few simple steps. Whether you’re treating yourself or impressing guests, this dessert is sure to be a hit.

Conclusion

Who knew creating a mouthwatering dessert could be so quick and easy? With this recipe, you can satisfy your sweet cravings in no time, without the hassle of complicated ingredients or baking. So go ahead, indulge yourself with this irresistible treat—you deserve it!

Cream-Filled Nut Bread Recipe

Ingredients

For the Dough:

• 450-500 g wheat flour (about 4 cups)
• 1 tablespoon sugar
• 13 g fresh yeast (about ½ oz) or 7 g instant yeast (2 teaspoons)
• 125 ml warm water (about ½ cup)
• 125 ml warm milk (about ½ cup)
• 1 egg + 1 egg yolk (for brushing)
• 5-6 g salt (about ½ teaspoon)
• 50 g butter (about 1½ oz), softened

For the Cream Filling:

• 2 egg yolks
• 4 tablespoons sugar
• 10 g vanilla sugar (about ½ teaspoon)
• 10 g cornstarch (about 1 tablespoon)
• 250 ml warm milk (about 1 cup)
• 30 g butter (about 1 oz), softened

For the Nut Topping:

• 100 g nuts (about ¾ cup), chopped (e.g., almonds, hazelnuts, or walnuts)

Step-by-Step Instructions

1. Prepare the Dough

Begin by activating the yeast. If using fresh yeast, dissolve it in warm water with the sugar and let it sit for about 10 minutes until the mixture becomes frothy. If using instant yeast, you can skip this step and simply mix the yeast directly with the flour later on.

In a large bowl, combine the flour and salt. Create a well in the center of the flour mixture, and pour in the yeast mixture, warm milk, one whole egg, and the softened butter. Mix the ingredients together using your hands or a dough hook until a soft dough forms.

Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. The dough should be soft but not sticky. If needed, add a little extra flour.

Once kneaded, place the dough into a greased bowl. Cover it with a clean cloth and let it rise in a warm spot for 50-60 minutes, or until it doubles in size.

2. Prepare the Cream Filling

While the dough is rising, prepare the custard cream filling. In a medium saucepan, whisk together the egg yolks, sugar, vanilla sugar, and cornstarch. Slowly add the warm milk while whisking constantly to prevent any lumps from forming.

Place the saucepan over medium heat and continue stirring the mixture until it thickens into a custard-like consistency. This process usually takes about 5-7 minutes. Once thickened, remove the saucepan from the heat and stir in the butter until it is fully melted and incorporated into the cream.

Transfer the cream to a bowl, cover it with plastic wrap, ensuring the wrap touches the surface of the cream to prevent a skin from forming. Let the cream cool completely in the refrigerator.

3. Assemble the  Bread

Preheat the oven to 180°C (356°F) and line a baking sheet with parchment paper.

Once the dough has risen, punch it down gently to release the air. Divide the dough into small portions, depending on how large you would like your buns or  bread loaves to be. For individual buns, divide the dough into about 8-10 portions.

Roll each portion of dough into a flat circle, ensuring the dough is thick enough to hold the cream filling. Spoon a generous amount of the cooled cream filling into the center of each dough circle. Sprinkle chopped nuts on top of the cream for added texture.

Carefully fold the dough over the filling, shaping it into a bun or braid. Be sure to seal the edges tightly to prevent the filling from leaking out during baking.

4. Prepare for Baking

Place the shaped buns on the prepared baking sheet. Beat the egg yolk and brush it over the tops of each bun to give them a shiny, golden finish.

For an extra nutty crunch, sprinkle additional chopped nuts on top of the buns before baking.

5. Bake the Bread

Place the baking sheet in the preheated oven and bake for 30-35 minutes, or until the bread is golden brown and cooked through. You’ll know it’s done when the tops are beautifully golden, and the bread feels firm to the touch.

Remove the bread from the oven and transfer it to a wire rack to cool.

6. Serve

Once the buns have cooled slightly, they are ready to be enjoyed. The soft, pillowy bread contrasts perfectly with the rich vanilla cream and the crunchy nut topping. These cream-filled nut breads are perfect for serving as a dessert, breakfast treat, or a sweet snack. Pair them with a hot cup of tea or coffee for a delightful experience.

Nutrition Information (Per Serving)

• Calories: 320 kcal
• Protein: 8 g
• Carbohydrates: 45 g
• Fat: 12 g
• Saturated Fat: 6 g
• Cholesterol: 130 mg
• Fiber: 2 g
• Sodium: 220 mg
• Sugar: 10 g

No Bake Fruit and Nut Delight

Ingredients:

• • 100g (3.5 oz) prunes, rinsed with warm water

• • 100g (3.5 oz) raisins, rinsed with warm water
  • 100g (3.5 oz) dried apricots, rinsed with warm water
  • 100g (3.5 oz) roasted peanuts, cooled slightly

• • 70g (2.5 oz) walnuts, roughly chopped
  • 400g (14 oz) sour cream (25%), at room temperature
  • 300g (10.5 oz) condensed milk, at room temperature

• 300g (10.5 oz) fine crackers, crushed

Directions:

1. Prepare the Ingredients:

• • Rinse the prunes, raisins, and dried apricots with warm water and set them aside to drain.
  • Let the roasted peanuts cool slightly, then roughly chop them, along with the walnuts and dried fruits.

2. Mix the Cream Base:

• In a large bowl, whisk together the sour cream and condensed milk until smooth and fully combined.

3. Combine the Ingredients:

• • Add the chopped prunes, raisins, apricots, roasted peanuts, and walnuts to the cream mixture. Stir until all ingredients are evenly coated.
  • Crush the fine crackers and mix them into the fruit and nut mixture, making sure everything is well incorporated.

4. Form the Dessert:

• • Line a rectangular or square dish with cling film, leaving enough overhang to cover the top.
  • Pour the mixture into the dish, pressing it down firmly to ensure there are no air pockets.
  • Fold the cling film over the top and place a flat weight, such as another dish or a pan, on top to compress the mixture.

5. Chill:

• Refrigerate the dish for 24 hours to allow the dessert to set and the flavors to meld.

6. Serve:

• Once set, remove the dessert from the refrigerator, unwrap, and cut into slices or squares. Serve chilled and enjoy!

Serving Suggestions:

• • Holiday Treat: Serve as a dessert at festive gatherings or as a sweet snack with tea or coffee.

• Extra Garnish: Top with additional dried fruits, nuts, or a drizzle of honey for extra texture and flavor.

Cooking Tips:

• • Ingredient Prep: Make sure all ingredients are at room temperature for easier mixing.
  • Customization: Feel free to swap out the dried fruits and nuts to suit your preferences.

• Control Sweetness: Reduce the amount of condensed milk if you prefer a less sweet dessert.

Storage:

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freeze: This dessert freezes well for up to 2 months. Thaw in the refrigerator before serving.

No-Bake Banana Chocolate Cake

Ingredients

Cookies:

• 200 g Savoyardi cookies (ladyfingers)

Cream Layer:

• • 250 ml milk (for dipping cookies)

• • 3 egg yolks (separate the whites from the yolks)
  • 500 ml milk
  • 50 g cornstarch

• • 150 g condensed milk
  • 100 g butter
  • A pinch of vanillin (or vanilla extract)

Yields

• Servings: 8-10

Instructions

Prepare the Cream Layer

1. 1. Whisk Ingredients: In a medium-sized pot, whisk together 3 egg yolks, 500 ml of milk, and 50 g of cornstarch until the mixture is smooth and free of lumps.

1. 1. Cook the Custard: Place the pot over medium heat and cook the mixture, whisking constantly. Continue whisking until the mixture thickens into a custard, which will take about 5-7 minutes. Be patient and keep the mixture moving to prevent it from sticking to the bottom or forming lumps.
   2. Incorporate Sweeteners: Remove the pot from the heat once the custard has thickened. Stir in 150 g of condensed milk, 100 g of butter, and a pinch of vanillin. Mix until the butter has fully melted and the custard is smooth and well combined.
   3. Cool the Cream: Allow the custard to cool completely. You can leave it at room temperature or place it in the refrigerator to speed up the cooling process. Stir occasionally to prevent a skin from forming on top.

Prepare the Cookie Base

1. Dip the Cookies: Pour 250 ml of milk into a shallow dish. Quickly dip each Savoyardi cookie into the milk, ensuring they are soaked but not too soggy. The cookies should absorb some milk while still holding their shape.

Assemble the Cake

1. 1. Layer Cookies and Cream: In a square or rectangular dish, begin by laying a single layer of milk-soaked Savoyardi cookies on the bottom. Arrange them closely together to form a solid base.
   2. Spread Half of the Cream: Evenly spread half of the cooled custard cream over the layer of cookies. Use a spatula to ensure a smooth, even layer.

1. Repeat Layers: Add another layer of milk-soaked Savoyardi cookies over the cream. Follow with the remaining custard, spreading it evenly over the second layer of cookies.
2. Finish the Top Layer: Ensure the top layer of custard is smooth and even. This will give your cake a beautiful finish once it is chilled and set.

Chill and Serve

1. 1. Refrigerate: Cover the assembled cake with plastic wrap or aluminum foil and refrigerate it for at least 2-3 hours. This chilling period allows the layers to set and the flavors to meld together.

1. Slice and Serve: Once the cake is well chilled, slice it into portions and serve. The layers should hold together nicely, offering a perfect balance of creamy custard and soft cookies.

Tips and Notes

• • Consistency of Custard: Whisk constantly while cooking the custard to prevent it from sticking to the pot and forming lumps. If lumps do form, you can strain the custard through a fine sieve.
  • Perfectly Soaked Cookies: Ensure the Savoyardi cookies are soaked but not too soggy. A quick dip in the milk is sufficient to soften them without making them fall apart.

• Chilling Time: For the best results, let the cake chill in the refrigerator for at least 2-3 hours or even overnight. This helps the flavors to meld and the texture to firm up.
• Flavor Variations: Add a tablespoon of coffee or liqueur to the milk for dipping the cookies to introduce a new dimension of flavor. You can also sprinkle cocoa powder or grated chocolate over the top layer for a richer taste.

Peach Lemon Cake with Coconut and Honey

Ingredients

• For the Cake Batter:
  • • 3 large eggs
    • Pinch of salt

   

  • • 150 grams (3/4 cup) sugar
    • 150 ml (2/3 cup) vegetable oil
    • 150 ml (2/3 cup) milk

   

  • • 300 grams (2 1/2 cups) all-purpose flour
    • 15 grams (1 tbsp) baking powder
    • 250 grams (9 oz) canned peaches in syrup, drained and chopped

   

• For the Lemon Custard Filling:
  • • 1 egg yolk
    • 50 grams (1/4 cup) sugar

   

  • • 40 grams (1/3 cup) cornstarch
    • Zest of 1 lemon
    • Juice of 1 lemon

   

  • 300 ml (1 1/4 cups) milk
• For the Topping:
  • • 1–2 tbsp honey

   

  • 2–3 tbsp desiccated coconut

Directions

1. 1. Prepare the Batter
      • • Preheat the oven to 180°C (350°F). Grease and flour a 24 cm (9.5 inch) round cake pan.

       

      • • In a bowl, whisk eggs, salt, and sugar until smooth.
        • Add vegetable oil and milk, mixing until combined.
        • Gradually sift in flour and baking powder, stirring until smooth.

       

      • Gently fold in chopped peaches.
   2. First Bake
      • • Pour half of the batter into the prepared cake pan.

       

      • Bake for 15 minutes at 180°C (350°F).
      • Remove from the oven and set aside.

1. 1. Prepare the Lemon Custard
      • • In a small saucepan, whisk together the egg yolk, sugar, and cornstarch until smooth.
        • Add lemon zest, lemon juice, and milk, mixing well.
        • Cook over low heat, stirring constantly, until the mixture thickens.

       

      • Remove from heat and allow it to cool to room temperature.
   2. Assemble and Finish Baking
      • • Spread the cooled lemon custard over the partially baked cake layer.

       

      • Pour the remaining batter over the custard layer and smooth it out.
      • Return the cake to the oven and bake for an additional 25-30 minutes or until a toothpick inserted into the center comes out clean.

1. Cool and Decorate
   • • Allow the cake to cool slightly.
     • Drizzle honey over the top, then sprinkle with desiccated coconut.
     • Serve warm or at room temperature.

    

Serving Suggestions

• • Serve with a dollop of whipped cream
  • Add a few fresh peach slices on top

• • Sprinkle with extra lemon zest for a citrus kick
  • Serve with vanilla ice cream for a refreshing contrast
  • Garnish with fresh mint leaves

Cooking Tips

• • Use room temperature ingredients for a smoother batter
  • Stir custard constantly to prevent lumps
  • Test the cake’s doneness by inserting a toothpick

• Drain peaches well to prevent extra moisture in the batter
• Cool the lemon custard completely to avoid curdling

Nutritional Benefits

• • Peaches: Rich in vitamins A and C, beneficial for skin and immunity

• Lemon: High in vitamin C, promoting digestion and immunity
• Eggs: Great source of protein and essential vitamins

Dietary Information

• • Vegetarian: Yes

• • Gluten-Free: No (contains flour)
  • Dairy-Free: No (contains milk and butter)
  • Nut-Free: Yes

Nutritional Facts (per slice, estimated)

• • Calories: 280
  • Fat: 12g
  • Carbohydrates: 37g

• Protein: 5g
• Sugar: 19g

Storage

• • Room Temperature: Store in an airtight container for up to 1 day

• Refrigerator: Store for up to 3-4 days
• Freezer: Wrap individual slices and freeze for up to 1 month