Category: healthy food

Perfectly Mini Doughnuts

Ingredients :

Making mini donuts is fun! Here’s a simple recipe:

Ingredients:

– 1 cup all-purpose flour

– 1/4 cup granulated sugar

– 1 teaspoon baking powder

– 1/4 teaspoon salt

– 1/2 cup milk

– 1 egg

– 1 tablespoon melted butter

– 1/2 teaspoon vanilla extract

– Oil for frying

Instructions:

1. In a bowl, whisk together the flour, sugar, baking powder, and salt.

2. In another bowl, mix together the milk, egg, melted butter, and vanilla extract.

3. Combine the wet and dry ingredients until just combined. Be careful not to overmix.

4. Heat oil in a pot or deep fryer to 350°F (175°C).

5. Using a mini donut pan or a piping bag, carefully pipe small circles of batter into the hot oil.

6. Fry the mini donuts for about 1-2 minutes on each side, until golden brown.

7. Remove the mini donuts from the oil and drain on paper towels.

8. Optionally, toss the warm donuts in cinnamon sugar or powdered sugar.

9. Enjoy your delicious homemade mini donuts!

Healthy Oatmeal and Fruit Cake

Ingredients

Cake
100 grams (3.5 oz) oatmeal
1 carrot
2 medium apples
90 ml water
1 banana
Sweetener to taste (e.g., stevia)
2 eggs
10 grams baking powder (2 teaspoons)
1 teaspoon vanillin extract
40 grams dried apricots (1.5 oz)
100 grams dried cranberries (3.5 oz)
Topping
30 grams (1 oz) sugar-free white chocolate
1.5 tablespoons sugar-free yogurt
30 grams almonds (1 oz)

Directions

Prepare the Oats:
Grind 100 grams of oatmeal in a blender until it becomes a fine flour.

Prepare the Fruits:
Peel and chop 1 carrot and 2 medium apples.
Blend the carrot and apples with 90 ml of water until smooth.

Prepare the Cake Batter:
In a large bowl, combine the oat flour, carrot-apple puree, and 1 mashed banana.
Add sweetener to taste (such as stevia).
Mix in 2 eggs, 10 grams of baking powder, and 1 teaspoon of vanillin extract.
Chop 40 grams of dried apricots and 100 grams of dried cranberries. Soak them in cold water for 15 minutes, then drain and add to the batter.
Mix well to combine all ingredients.

Bake the Cake:
Preheat the oven to 180°C (360°F).
Grease a 20 x 7 cm (8 x 3 inch) pan with olive or vegetable oil.
Pour the batter into the prepared pan.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Prepare the Topping:
Melt 30 grams of sugar-free white chocolate over a double boiler.
Stir in 1.5 tablespoons of sugar-free yogurt until smooth.
Grind 30 grams of almonds.

Finish the Cake:
Once the cake is baked and slightly cooled, pour the white chocolate yogurt glaze over the top.
Sprinkle with ground almonds.

Serving Suggestions
Serve as a healthy dessert or a nutritious snack.
Pair with a cup of tea or coffee for a delightful treat.

Cooking Tips
Ensure the dried fruits are soaked and drained well to keep the cake moist.
Adjust the sweetness to your preference with your choice of sweetener.

Nutritional Benefits
Oats are a great source of fiber and help in maintaining healthy cholesterol levels.
Carrots and apples provide vitamins and antioxidants

Dried fruits add natural sweetness and additional nutrients.
Dietary Information
Contains gluten and eggs.
Suitable for vegetarians.
Nutritional Facts (Per Serving)
Calories: 220
Protein: 6g
Carbohydrates: 35g
Fat: 8g
Fiber: 4g

Sugar: 15g
Storage
Store in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 1 week. Reheat before serving if desired.

Why You’ll Love This Recipe
Packed with wholesome ingredients and natural sweetness.
Perfect for a healthy snack or dessert.

Easy to make with simple steps and common ingredients.
A delicious way to incorporate more fruits and oats into your diet.

Conclusion
This healthy oatmeal and fruit cake is a delightful and nutritious addition to your recipe collection. With its moist texture and flavorful ingredients, it’s a treat you can enjoy without guilt. Thank you for trying this recipe, and happy baking

Cream-Filled Pastry Rolls Recipe

Ingredients

For the Pastry:

• Pastel Dough: Pre-made dough sheets for frying (or use homemade equivalent)
• Oil for Frying: Enough to submerge the rolls
• Paper Towels: For absorbing excess oil

For the Filling:

• Condensed Milk: 1 can (395 g / 14 oz)
• Cream: 1 can (200 g / 7 oz)
• Cream Cheese: 200 g (7 oz), softened

For Finishing:

• Confectioner’s Sugar: For dusting on top

Yield: About 20-24 rolls
Total Time: 45 minutes

Step-by-Step Instructions

1. Prepare the Pastry Rolls

1. Cut the Dough: Cut the pastel dough into rectangles, approximately 10 cm x 7 cm (4 inches x 3 inches).
2. Wrap Around Molds: Wrap each rectangle of dough around a metal cannoli tube or similar mold, overlapping the edges slightly. Seal the edges lightly with a bit of water to ensure the dough sticks together while frying.
3. Heat the Oil: Heat the oil in a deep fryer or large pot to about 180°C (350°F).
4. Fry the Pastry: Carefully lower the dough-wrapped tubes into the hot oil. Fry until the dough is golden and crisp, about 2-3 minutes.
5. Drain the Rolls: Remove the rolls from the oil and place them on paper towels to absorb excess oil. Let the pastry rolls cool completely before gently removing them from the molds.

2. Make the Filling

1. Combine Ingredients: In a medium bowl, combine 1 can of condensed milk, 1 can of cream, and 200 g of softened cream cheese.
2. Mix Until Smooth: Use a hand mixer or a whisk to mix the ingredients until smooth and fully integrated. The filling should be creamy and thick.

3. Assemble the Pastry Rolls

1. Fill the Piping Bag: Once the pastry tubes are completely cool, fill a piping bag fitted with a medium round nozzle with the prepared cream filling.
2. Fill the Rolls: Pipe the cream filling into both ends of each pastry roll, ensuring they are filled completely. Be gentle to avoid breaking the delicate pastry.

4. Finishing Touch

1. Dust with Sugar: Just before serving, dust the filled rolls with confectioner’s sugar for a beautiful presentation and a touch of sweetness.
2. Serve: Serve the cream-filled pastry rolls immediately for the best taste and texture. They’re perfect as a dessert, snack, or treat for any occasion!

Nutrition Information (Per Pastry Roll, Based on 24 Rolls)

• Calories: 160 kcal
• Protein: 2 g
• Carbohydrates: 16 g
• Sugars: 10 g
• Total Fat: 9 g
• Saturated Fat: 4 g
• Cholesterol: 20 mg
• Sodium: 70 mg

Tips for Perfect Cream-Filled Pastry Rolls

• Seal the Edges Well: Ensure the edges of the dough are well sealed with water to prevent them from opening while frying.
• Cool Completely: Let the  rolls cool completely before  filling to ensure the cream filling doesn’t melt or soften the pastry.
• Use Fresh Oil: For best results, use fresh oil for frying to maintain the clean taste and crisp texture of the pastry.

These cream-filled pastry rolls are crispy on the outside and luxuriously creamy on the inside, making them a delightful treat that’s sure to impress. With their beautiful appearance and delicious taste, they are perfect for sharing with friends and family. Enjoy making and savoring these irresistible pastry rolls!

Sugar and Flour-Free Chocolate Cake

In today’s fast-paced world, we all crave a little indulgence from time to time, and what better way to satisfy your sweet tooth than with a decadent chocolate cake? The best part is, we’ve come up with a recipe that’s not only delicious but also healthier as it’s free from sugar and flour. In just 5 minutes of preparation, you can treat yourself to a guilt-free chocolate delight. Let’s dive right into the details of this delectable treat!

Ingredients:

• 1.8 ounces (50 grams) of chocolate
• 4 tablespoons of cocoa powder
• 2 tablespoons of milk
• 2 bananas
• 2 eggs
• 1/2 teaspoon baking powder

Preparation of Sugar and Flour-Free Chocolate Cake:

Preparing the Batter

1. Start by peeling the ripe bananas and cutting them into slices.
2. Place the banana slices in a kitchen blender along with the two eggs.
3. Add the cocoa powder and baking powder to the blender.
4. Blend the ingredients together until you achieve a smooth, lump-free, and creamy consistency.

Baking the Cake

1. Take a 14 cm wide cake tin and grease it lightly to prevent sticking.
2. Pour the smooth batter into the cake tin.

Microwaving

1. Place the cake tin in the microwave for 5-8 minutes, or until the cake is fully set.
2. Be sure to check on it periodically to avoid overcooking.

Preparing the Chocolate Topping

1. While the cake is in the microwave, you can prepare the chocolate topping.
2. Chop the chocolate into small pieces and place them in a microwave-safe bowl.
3. Add the milk to the bowl with the chocolate pieces.
4. Microwave the mixture for short intervals, stirring in between until the chocolate is completely melted and you have a smooth, velvety chocolate sauce.

Garnishing and Serving

1. Once the cake is done, carefully remove it from the microwave.
2. Place a plate over the top of the cake tin and invert it to release the cake onto the plate.
3. Pour the melted chocolate sauce generously over the cake, allowing it to flow over the edges, creating a tempting chocolate cascade.
4. Let the cake cool for a few minutes before slicing it into servings.
5. Serve your sugar and flour-free chocolate cake slices on a saucer or dessert plate.

Conclusion:

In just a matter of minutes, you’ve created a delectable sugar and flour-free chocolate cake that’s not only easy to make but also incredibly tasty. Whether you’re satisfying your sweet cravings or treating your loved ones to a delightful dessert, this recipe is a winner. Enjoy the guilt-free pleasure of chocolate goodness without compromising on flavor or health.

Chocolate Coffee Cake with Lotus Cream Topping

This delightful chocolate coffee cake is rich, moist, and topped with a luscious Lotus cream. Perfect for dessert or a special occasion, it combines the deep flavors of coffee and cocoa for a treat that melts in your mouth.

Preparation Time

Preparation: 20 minutes
Cooking: 35 minutes
Total: 55 minutes

Ingredients Cake:

3 eggs
A pinch of salt
150g sugar
8g vanilla sugar
80ml oil
100ml milk
1 tablespoon instant coffee
180g flour
20g bitter cocoa
15g baking powder

Topping:

1 tablespoon sugar
1 tablespoon cornstarch (well-filled)
1 tablespoon instant coffee
300ml milk
1 tablespoon Lotus cream

Directions Prepare the Cake Batter:

Preheat the oven to 180°C (350°F).
In a large bowl, beat the eggs with a pinch of salt until frothy.
Add 150g of sugar and 8g of vanilla sugar. Mix well.
Gradually add 80ml of oil while continuing to mix.
Pour in 100ml of milk and 1 tablespoon of instant coffee. Mix until well combined.
Sift in 180g of flour, 20g of bitter cocoa, and 15g of baking powder. Gently fold into the mixture until smooth.

Bake the Cake:

Pour the batter into a greased and floured cake pan.
Bake in the preheated oven for approximately 35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before adding the topping.

Prepare the Topping:

In a saucepan, combine 1 tablespoon of sugar, 1 well-filled tablespoon of cornstarch, and 1 tablespoon of instant coffee.
Gradually add 300ml of milk while stirring to avoid lumps.
Cook over medium heat, stirring constantly until the mixture thickens.
Once thickened, remove from heat and stir in 1 tablespoon of Lotus cream until smooth.

Assemble the Cake:

Spread the prepared topping evenly over the cooled cake.
Allow the topping to set before serving.

Serving Suggestions

Serve this cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.
Enjoy with a hot cup of coffee or tea.

Cooking Tips

Make sure to sift the dry ingredients to avoid any lumps in the batter.
Stir the topping constantly to prevent it from sticking to the bottom of the pan and burning.

Nutritional Benefits

This cake offers a rich source of antioxidants from the cocoa.
The use of Lotus cream adds a unique flavor profile and a touch of sweetness.
Dietary Information

This recipe contains gluten, dairy, and eggs.

Storage Tips

Store the cake in an airtight container at room temperature for up to 3 days.
For longer storage, keep it in the refrigerator for up to a week.

Why You’ll Love This Recipe

The combination of chocolate and coffee creates a deep, rich flavor that’s hard to resist.
The Lotus cream topping adds a creamy, indulgent touch to each bite.

Conclusion

Enjoy this melt-in-your-mouth chocolate coffee cake as a delightful treat for any occasion. Don’t forget to like, comment, and share the recipe with friends. Happy baking!

This Peach and Condensed Milk Cake is a delightful no-bake dessert that combines the rich flavors of cocoa biscuits, creamy yogurt, and sweet peaches. This recipe is easy to make and perfect for any occasion, offering a refreshing and satisfying treat without the need for an oven.

Ingredients

• Peaches in marinade: 1 can
• Cocoa biscuits: 200 g (7 ounces)
• Butter: 100 g (7 tablespoons), melted
• Whipping cream: 400 ml (1 2/3 cups)
• Thick natural yogurt: 300 g (1 1/4 cups)
• Sweetened condensed milk: 200 g (7 ounces)
• Agar-agar: 15 g (1 tablespoon)

Directions

Step 1: Preparing the Biscuit Base

1. Blending the Biscuits: Thoroughly blend 200 g of cocoa biscuits in a food processor until fine.
2. Mixing with Butter: Combine the biscuit crumbs with 100 g of melted butter in a bowl. Knead into a uniform mass.
3. Forming the Base: Press the biscuit mixture into the bottom of a round cake tin, ensuring it is evenly spread and compact. Use the back of a spoon to press it firmly.

Step 2: Preparing the Peaches

1. Draining the Peaches: Drain the can of peaches from the marinade.
2. Chopping the Peaches: Cut the peaches into small cubes, reserving a few slices for decoration.

Step 3: Making the Cream Mixture

1. Combining Ingredients: In a pot, combine 300 g of thick natural yogurt, 400 ml of whipping cream, 200 g of sweetened condensed milk, and 15 g of agar-agar.
2. Cooking the Mixture: Place the pot on a burner and bring to a boil, stirring constantly to ensure the agar-agar dissolves completely and the mixture is smooth.

Step 4: Assembling the Cake

1. Mixing with Peaches: Once the cream mixture has come to a boil, remove it from the heat and combine it with the diced peaches. Mix well.
2. Pouring Over Biscuit Base: Pour the cream and peach mixture onto the prepared biscuit base in the cake tin.
3. Cooling: Allow the cake to cool at room temperature, then place it in the fridge for about 2 hours to harden and set.

Step 5: Decorating the Cake

1. Garnishing: Decorate the top of the cake with reserved peach slices, crushed nuts or almonds, or a drizzle of melted chocolate as desired.

Step 6: Serving

1. Slicing and Serving: Once the cake has set, remove it from the fridge and carefully take it out of the cake tin. Slice and serve this refreshing no-bake dessert to your guests.

Nutrition Information (Per Serving)

• Calories: 350 kcal
• Carbohydrates: 45g
• Protein: 5g
• Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 50mg
• Sodium: 150mg
• Potassium: 200mg
• Fiber: 2g
• Sugar: 30g
• Vitamin A: 500 IU
• Vitamin C: 2mg
• Calcium: 150mg
• Iron: 2mg

Conclusion

This No-Bake Peach and Condensed Milk Cake is a perfect dessert for warm days when you don’t want to use the oven. The combination of cocoa biscuit base, creamy filling, and juicy peaches creates a delightful texture and flavor. Enjoy this easy-to-make, refreshing cake with family and friends, and savor the deliciousness without the fuss of baking.

Ingredients:

Tangerines, peeled and sections separated
Kiwis, peeled and sliced
Persimmons, peeled and sliced
Grapefruit, peeled and sections separated
Apple, cored and chopped
Banana, peeled and sliced
8 g agar-agar
50 ml water
350 ml milk
200 grams condensed milk
200 grams sour cream or yogurt

Instructions:

Prepare the Fruit:
Arrange the sliced tangerines, kiwis, persimmons, grapefruit, apple, and banana in individual serving dishes or a large serving bowl.
Prepare the Agar-Agar Mixture:
In a small saucepan, mix the agar-agar with 50 ml of water. Let it soak for about 3-5 minutes.
Heat the mixture over medium heat, stirring constantly, until the agar-agar completely dissolves. Remove from heat.
Mix the Milk Mixture:
In a separate saucepan, gently warm the milk and condensed milk together, just enough to integrate smoothly. Do not boil.
Once the milk is warm, stir in the dissolved agar-agar mixture. Mix well to ensure everything is fully combined.
Combine with Sour Cream or Yogurt:
Remove the milk mixture from the heat. If using yogurt, ensure it’s at room temperature to prevent curdling. Mix the sour cream or yogurt into the milk mixture until smooth.
Assemble the Dessert:
Pour the milk and yogurt mixture over the arranged fruits.
Let the dessert sit until it begins to firm up, then refrigerate for at least 1 hour to fully set.
Serve:
Once set, serve the dessert chilled. It can be garnished with additional fresh fruit or a drizzle of honey for extra sweetness.
Serving Suggestions:

This Fresh Fruit and Milk Delight is an excellent way to end any meal on a light and refreshing note. It’s also perfect as an afternoon snack on warm days. The creamy texture and vibrant flavors of the fruits make this dessert a delightful treat for both kids and adults.

Ezoic
Enjoy the natural goodness of fruits in this simple, quick, and delicious dessert that’s sure to become a new favorite in your household!

Soft and Tasty Scones Scones are a beloved classic in the world of baking

Scones are a beloved classic in the world of baking, known for their tender crumb and delightful taste. This comprehensive guide will walk you through the process of making the best soft and tasty scones, ensuring a perfect result every time. With detailed instructions, a touch of history, and useful tips, you’ll be well on your way to baking scones that will impress even the most discerning palates.

Ingredients

• 3 cups plain flour
• 1/2 level tsp salt
• 120 g butter
• 1/2 cup fresh milk
• 3 tsp baking powder
• 1/2 tsp baking soda
• 1/4 cup powdered milk (optional)
• 1/2 cup white sugar
• 1 tsp vanilla essence
• 2 large eggs

Step-by-Step Instructions to Bake Soft and Tasty Scones

1. Preparing the Oven and Baking Trays

Start by preheating your oven to 180°C (350°F). This ensures that your scones will bake evenly and achieve that perfect golden brown color. While the oven is heating up, grease two baking trays with a bit of butter or line them with parchment paper to prevent the scones from sticking.

2. Mixing the Dry Ingredients

In a large mixing bowl, sift together the plain flour, salt, baking powder, baking soda, and powdered milk. Sifting helps to aerate the flour and ensures that all the dry ingredients are well combined, leading to a lighter and fluffier scone.

3. Incorporating the Butter

Cut the butter into small cubes and add it to the flour mixture. Using your fingers, work the butter into the flour until the mixture resembles coarse breadcrumbs. This step is crucial for creating the crumbly texture that scones are known for. The butter should be well distributed throughout the flour but still retain small pieces that will melt during baking, creating pockets of tenderness.

4. Preparing the Wet Ingredients

In a medium-sized bowl, whisk together the eggs, white sugar, vanilla essence, and milk. Make sure the sugar is fully dissolved and the mixture is smooth and well combined.

5. Combining the Wet and Dry Ingredients

Pour the egg mixture into the flour mixture and stir until just combined. Be careful not to overmix, as this can result in tough scones. The dough should be slightly sticky but manageable.

6. Shaping the Dough

Turn the dough out onto a lightly floured work surface. Knead it gently a few times to bring it together, then shape it into a round. Roll the dough out to a thickness of about 2.5 cm (1 inch). Using a 7.5 cm (3 inch) biscuit cutter or a small glass, cut out the scones and place them on the prepared baking trays. Gather any scraps of dough, gently knead them together, and cut out additional scones.

7. Adding the Finishing Touches

In a small bowl, beat the remaining egg. Brush the top of each scone with the beaten egg to give them a beautiful golden color when baked.

8. Baking the Scones

Place the baking trays in the preheated oven and bake for 15 to 20 minutes or until the scones are golden brown and cooked through. To check if they are done, insert a toothpick into the center of a scone; if it comes out clean, the scones are ready.

9. Cooling and Serving

Transfer the scones to a wire rack to cool slightly before serving. Scones are best enjoyed warm, fresh from the oven, with a dollop of clotted cream and a spoonful of your favorite jam. They also pair wonderfully with a hot cup of tea or coffee.

Tips for Perfect Scones

1. Use Cold Butter: Ensuring your butter is cold helps to create the flaky texture in scones. Warm butter will melt too quickly and result in dense scones.
2. Do Not Overmix: Overworking the dough can develop the gluten in the flour too much, making the scones tough. Mix until just combined for the best results.
3. Handle Dough Gently: When kneading and shaping the dough, handle it as gently as possible to maintain a light texture.
4. Adjust Baking Time: Keep an eye on your scones as they bake. Depending on your oven, they may need a little more or less time. The key is to bake them until they are golden brown.

Conclusion

With this detailed guide, you are now equipped to bake the best soft and tasty scones right in your kitchen. By following these steps and tips, you’ll achieve scones that are tender, flavorful, and perfect for any occasion. Whether you’re serving them for afternoon tea, breakfast, or a delightful snack, these scones are sure to impress.

Loaf cakes have to be one of my favorite things to bake because they are just so darn easy. From the classic banana bread to the lemon loaves and beyond, these are my kind of treats. You can get away with eating them for breakfast or brunch, an afternoon snack, or a classy dessert. Basically, enjoy a slice any time you like! This Strawberry Swirl Loaf uses kitchen staples to create a stunning treat that I know you’re going to love.

The batter is comprised of all the usual suspects like flour, sugar, and eggs. We’ve sprinkled in a little cinnamon that compliments the sweet berries beautifully. You will want to use fresh berries for this recipe as a frozen berry won’t hold up in the same way. Then for the topping! A generous amount of sweet strawberry jam is spooned on top and swirled into the batter. The results are absolutely stunning.

This treat feels perfect for Valentine’s Day or any spring function where you want to impress. The swirl is such a showstopper that no icing is needed. I know I can’t help but buy fresh berries when they’re on sale and they sure do shine in a recipe like this one. Give this easy Strawberry Swirl Loaf a try and I’m sure it’s going to be love at first bite.

Strawberry Swirl Loaf

Yield(s): Makes 2 loaves

10m prep time

50m cook time

4.3

Rated by 54 reviewers

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Ingredients

• 3 cups all-purpose flour
• 2 tablespoons flour, for berries
• 1 ½ cups fresh strawberries, diced
• 1 ½ teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 2 cups sugar
• ⅔ cup vegetable oil
• 3 eggs
• ½ cup strawberry jam or preserves

Preparation

1. Preheat oven to 350 degrees F and grease 1 large loaf pan or 2 smaller loaf pans.
2. In a medium bowl, sift together flour, baking powder, salt, and cinnamon. Place diced berries in a small bowl and toss with 2 tablespoons flour, then set aside
3. In a large bowl, cream together sugar, oil, and eggs, then slowly mix in dry ingredients.
4. Gently fold in berries until evenly combined.
5. Divided batter between the prepared loaf pans then spoon jam on top. Use a knife to swirl jam into the batter.
6. Bake for 40-50 minutes for two smaller loaves or 55-65 minutes for a larger loaf. Tent loaves with foil for the last 15-20 minutes if they begin to brown on top.
7. Allow loaves to cool before slicing.