Category: quick and easy recipe

  • Soft, butter-free apple cake

    Soft, butter-free apple cake

    Soft, butter-free apple cake

    Table of Contents

    Ingredients:

    5 apples
    3 eggs
    150 g brown sugar
    100 g vegetable oil
    130 g Greek yogurt
    Zest of 1 lemon
    270 g all-purpose flour
    2 teaspoons baking powder
    Brown or brown sugar to taste for sprinkling

    Preparation:

    • Preheat the oven: Preheat the oven to 180°C (350°F) and grease a round baking tin with a little vegetable oil or line with baking paper.
    • Prepare the apples: Peel and cut 3 of the apples into thin slices for decoration. Cut the other 2 apples into small cubes to add to the dough.
    • Whisk the wet ingredients: In a large bowl, beat the eggs with the brown sugar until foamy. Add the vegetable oil, Greek yogurt and lemon zest. Mix well.
    • Add the dry ingredients: Sift the flour and baking powder, and gradually add them to the wet mixture. Stir until you have a homogeneous dough.
    • Add the diced apples: Fold the apple cubes into the dough.
    • Pour and decorate: Pour the dough into the previously prepared pan. Arrange the apple slices on the surface in a fan or spiral shape. Sprinkle brown sugar on top to taste.
    • Bake: Place the cake in the oven and bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
    • Let cool: Remove from the oven and let cool before removing from the pan. Serve and enjoy.
    • We recommend: Master baker’s sponge cake that always comes out perfect in 5 minutes

    Tips for a Perfect Apple Cake

    Choose good apples:
    Use sweet and juicy apples like Fuji or Gala to

  • Irresistible 10-Minute Apple Cake: A Speedy Delight for Busy Gourmets

    Irresistible 10-Minute Apple Cake: A Speedy Delight for Busy Gourmets

    Irresistible 10-Minute Apple Cake: A Speedy Delight for Busy Gourmets

    Table of Contents

    Ingredients

    For this speedy yet sophisticated cake, you’ll need:

    For the Cake Batter:

    • 200g (7.05 oz) all-purpose flour
    • 10g (2 teaspoons) baking powder
    • 125g (4.4 oz) granulated sugar
    • 8g (1 pack) vanilla sugar
    • A pinch of salt
    • 125g (4.4 oz) unsalted butter, softened
    • 3 large eggs, at room temperature
    • 45ml (3 tablespoons) milk

    For the Topping:

    • 4 medium apples (about 600g or 21 oz total)
    • 30g (1.05 oz) frozen butter
    • 5g (1 teaspoon) cinnamon sugar

    Step-by-Step Instructions

    1. Preparing the Batter (5 minutes)

    I begin by preheating the oven to 180°C (356°F) with both top and bottom heat. This ensures our oven is at the perfect temperature when our cake is ready to bake.

    In a large mixing bowl, I sift together the flour and baking powder. Sifting is crucial as it aerates the flour, leading to a lighter, fluffier cake texture. To this, I add the sugar, vanilla sugar, and a pinch of salt.

    Next, I add the softened butter and eggs to the dry ingredients. Using an electric mixer, I beat the mixture on medium speed for 2 minutes. This step is crucial – it not only combines the ingredients but also incorporates air into the batter, which will help our cake rise beautifully.

    The result is a smooth, creamy batter that’s rich in flavor and primed for baking. I transfer about two-thirds of this batter into a greased 26cm (10-inch) springform pan, spreading it evenly to create a smooth base for our apples.

    See also  Stuffed Flatbread Recipe

    2. Preparing the Apples (3 minutes)

    While efficiency is key in this recipe, I don’t compromise on the quality of our star ingredient – the apples. I quickly peel, quarter, and slice the apples into thin wedges. The thinness of the slices is important as it allows the apples to cook through perfectly in our short baking time.

    With artistic flair, I arrange these apple slices in a circular pattern on top of the batter in the pan. This not only ensures even distribution of fruit throughout the cake but also creates a visually stunning pattern that will impress any guest.

    3. Finishing Touches (2 minutes)

    To the remaining third of our batter, I add the milk and quickly mix it in. This addition of liquid helps to create a softer, more pourable consistency. I then spread this mixture evenly over the arranged apples. This top layer of batter will bake into a delicious golden crust, encasing the apples and creating a perfect contrast of textures.

    For the final touch of indulgence, I grate the frozen butter over the top of the cake. The cold butter will melt during baking, creating pockets of richness throughout the cake. A sprinkle of cinnamon sugar adds a warm, spicy note that perfectly complements the apples.

    4. Baking to Perfection (40 minutes)

    With our cake assembled in record time, it’s ready for the oven. I bake it at 180°C (356°F) for approximately 40 minutes. During this time, a heavenly aroma of apples and cinnamon will fill your kitchen – a tantalizing preview of the deliciousness to come.

    The cake is done when it’s golden brown on top and a skewer inserted into the center comes out clean. The apples should be tender, and the cake should have a slight spring when gently pressed.

    See also  What will Happen if You Start eating 2 dates every Day for a Week

    5. Serving and Enjoying

    Once baked, I remove the cake from the oven and let it cool in the pan for about 10 minutes. This brief resting period allows the cake to set, making it easier to slice and serve.

    After cooling, I release the springform pan and transfer the cake to a serving plate. This cake is delicious served warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream. It’s equally enjoyable at room temperature, making it perfect for picnics or lunchboxes.

    Nutrition Information

    Per slice (based on 8 servings):

    • Calories: 320
    • Protein: 5g
    • Carbohydrates: 45g
    • Fiber: 3g
    • Sugar: 25g
    • Fat: 15g
  • I bake it twice a week! – Orange cake that drives the world crazy

    I bake it twice a week! – Orange cake that drives the world crazy

    I bake it twice a week! – Orange cake that drives the world crazy 

    Table of Contents

    Ingredients

    4 eggs
    1 cup sugar
    1 cup ml oil
    1 cup orange juice
    2 oranges, the peel
    300 g flour
    1 packet of baking powder
    For the glaze:
    80 g icing sugar
    Orange juice
    Coconut flakes

    Preparation

    1. First grease a cake tin (bundt cake, wreath, loaf pan, etc.) and place in the fridge. Preheat the oven to 180 °C top/bottom heat.
    2. Now beat the eggs and sugar until thick and creamy. Then stir in the oil, juice and orange peel.
    3. Now mix the flour with the baking powder and stir in quickly. Pour into the tin and bake in the preheated oven for about 45 minutes.
    4. Let cool in the tin for about 15 minutes, then turn out onto a cake rack.
      You can cover it with the icing while it’s still warm if you want it to absorb a little – otherwise you should let it cool down first.
      If you like, you can of course use a different icing (e.g. frosting)
      This cake can also be prepared in a blender
      Enjoy your meal
  • Apple cake from Italy with 200ml sour cream that I bake 3 times a week

    Apple cake from Italy with 200ml sour cream that I bake 3 times a week

    Table of Contents

    INGRIDIANTS
    150 g butter
    3 eggs
    350 g flour
    200 ml sour cream
    1 packet of baking powder
    120 g sugar
    1 tbsp milk
    1 lemon, untreated, the peel
    For the topping
    800 g apples
    a little powdered sugar, for sprinkling

    Preparation

    First make a foam mixture from butter, eggs and sugar.
    Then stir in the flour mixed with baking powder, milk and grated lemon peel.
    Pour this dough into a greased, crumbled springform pan or tart pan.
    Now peel the apples, quarter them, score them and cover the dough with them along with the sour cream.
    Bake at 185 °C for about 40 – 50 minutes, depending on the oven. Sprinkle the cooled cake with icing sugar. Enjoy!

  • Heavenly Custard Cream Donuts (Vanilla & Chocolate) – A Sweet Treat for All

    Heavenly Custard Cream Donuts (Vanilla & Chocolate) – A Sweet Treat for All

    Heavenly Custard Cream Donuts (Vanilla & Chocolate) 

    Table of Contents

    Ingredients (Makes 12 Donuts):
    For the Custard Cream:

    – For Vanilla Custard:
    – 3 egg yolks
    – 50g cane sugar
    – 16g cake flour
    – 250ml milk
    – 1/3 vanilla bean

    For Chocolate Custard:

    – 3 egg yolks
    – 45g granulated sugar
    – 16g cake flour
    – 250ml milk
    – 50g sweet chocolate

    For the Donuts:

    – 350g bread flour
    – 150g cake flour
    – 70g granulated sugar
    – 6g salt
    – 6g instant dry yeast
    – 2 eggs + milk to make 285g
    – 45g unsalted butter

    For Coating:

    – Granulated sugar
    – Cocoa powder

    Instructions:

    For the Custard Cream (Vanilla & Chocolate):

    1. In separate bowls, prepare the vanilla custard and chocolate custard.
    2. In each bowl, whisk 3 egg yolks until smooth.
    3. Add cane sugar for vanilla custard and granulated sugar for chocolate custard. Mix well.
    4. Sift cake flour into each mixture and combine until it forms a smooth paste.
    5. In a saucepan, heat milk separately for both custards.
    6. For the vanilla custard, split the vanilla bean and scrape the seeds. Add the seeds and the pod to the milk. Heat until just simmering.
    7. For the chocolate custard, chop the sweet chocolate finely and add it to the hot milk. Stir until the chocolate is fully melted.
    8. Remove the vanilla pod from the vanilla custard and gradually add the hot milk to each custard mixture, stirring constantly.
    9. Return each custard to the saucepan and cook over low heat, stirring continuously, until it thickens. Remove from heat and let them cool.

    See also  Delicious Sweet Dough Cake with Dried Fruits and Nuts
    For the Donuts:

    10. In a mixing bowl, combine bread flour, cake flour, granulated sugar, salt, and instant dry yeast.
    11. Add eggs and milk mixture (285g) to the dry ingredients. Mix until a dough forms.
    12. Knead the dough for about 10 minutes or until it’s smooth and elastic.
    13. Gradually add unsalted butter and continue kneading until fully incorporated.
    14. Cover the dough and let it rise for about 1 hour or until it doubles in size.
    15. Roll out the dough to about 1.5cm thickness and cut out rounds using a donut cutter or a glass.
    16. Place the doughnuts on a baking sheet lined with parchment paper, cover, and let them rise for another 30 minutes.
    17. Heat vegetable oil in a deep pan to 180°C (350°F).
    18. Carefully fry the donuts until they are golden brown on both sides, about 2-3 minutes per side. Drain on paper towels.

    For Coating:

    19. While the donuts are still warm, coat them with granulated sugar for the vanilla custard ones and cocoa powder for the chocolate custard ones.

    Fill the Donuts:

    20. Once the donuts are cool, use a piping bag to fill them with the vanilla and chocolate custard creams.

    Enjoy your delectable Custard Cream Donuts!

    Pro Tip: Feel free to get creative with your coatings and add sprinkles or powdered sugar for extra flair!

  • The family loves this banana bundt cake, I bake it every week!

    The family loves this banana bundt cake, I bake it every week!

    The family loves this banana bundt cake, I bake it every week!

    Table of Contents

    Ingredients:

    • 3 cups all-purpose flour
    • 2 teaspoons baking soda
    • 1 teaspoon salt
    • 1 cup (2 sticks) unsalted butter, softened
    • 1 1/2 cups granulated sugar
    • 1 cup packed brown sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1 cup sour cream
    • 1 cup mashed ripe bananas (about 3 medium)

    Instructions:

    1. Preheat oven to 350°F (175°C). Grease and flour a 10-cup bundt pan.
    2. Combine dry ingredients: In a medium bowl, whisk together flour, baking soda, and salt.
    3. Cream butter and sugars: In a large bowl, cream together butter and sugars until light and fluffy.
    4. Beat in eggs and vanilla: Beat in eggs one at a time, then stir in vanilla.
    5. Combine wet and dry ingredients: In a separate bowl, combine sour cream and mashed bananas. Gradually add dry ingredients to wet ingredients, alternating with sour cream mixture, beginning and ending with dry ingredients. Mix until just combined.
    6. Bake: Pour batter into prepared pan and bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
    7. Cool: Let cool in pan for 10 minutes before inverting onto a wire rack to cool completely.

    Tips and Variations:

    • For extra moisture: Add 1/4 cup of milk to the batter.
    • Spice it up: Add 1/2 teaspoon of cinnamon or nutmeg to the dry ingredients.
    • Add nuts: Fold in 1/2 cup of chopped walnuts or pecans to the batter.
    • Make it healthier: Use whole wheat flour and unsweetened applesauce instead of some of the oil.
    • Frosting: Top with cream cheese frosting, chocolate ganache, or a simple powdered sugar glaze.
  • My whole family loves this meatloaf, meatloaf with a surprise!

    My whole family loves this meatloaf, meatloaf with a surprise!

    My whole family loves this meatloaf, meatloaf with a surprise!

    My whole family loves this meatloaf, meatloaf with a surprise!

    Table of Contents

    Meatloaf with a surprise is a fun and delicious way to change up a classic dish. The surprise can be anything from vegetables to cheese to even hard-boiled eggs! Here’s a basic recipe for meatloaf, with some ideas for surprises you can add:

    Basic Meatloaf Recipe:

    • 1 lb ground beef
    • 1/2 cup bread crumbs
    • 1/4 cup milk
    • 1/4 cup chopped onion
    • 1 egg
    • 1/4 cup ketchup
    • 1 teaspoon Worcestershire sauce
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper

    Instructions:

    1. Preheat oven to 350°F (175°C).
    2. Combine all ingredients in a large bowl and mix well.
    3. Form into a loaf shape in a loaf pan.
    4. Bake for 1 hour, or until cooked through.

    Surprise Ideas:

    • Vegetables: Add chopped carrots, celery, or spinach to the meatloaf mixture.
    • Cheese: Stuff the center of the meatloaf with shredded cheese, such as cheddar or mozzarella.
    • Hard-boiled eggs: Peel and slice hard-boiled eggs and place them in the center of the meatloaf before baking.
    • Bacon: Wrap bacon around the outside of the meatloaf before baking.

    Tips:

    • For a richer flavor, use a combination of ground beef and ground pork.
    • Add your favorite seasonings to the meatloaf mixture, such as garlic powder, onion powder, or Italian seasoning.
    • Top the meatloaf with ketchup or barbecue sauce before baking.
  • Traditional Ramadan Pita Bread (Ramazan Pidesi)

    Traditional Ramadan Pita Bread (Ramazan Pidesi)

    Traditional Ramadan Pita Bread (Ramazan Pidesi)

    Table of Contents

    Ingredients

      • For the Dough:
          • 5 cups (600g) all-purpose flour
          • 1 teaspoon (8g) salt

         

          • 1 packet (10g) dry yeast
          • 1 teaspoon (10g) granulated sugar
          • 2.5 cups (500ml) warm water

         

      • For the Topping:
          • 1 egg yolk
          • 1 tablespoon (40g) yogurt

         

        • Sesame seeds (as needed)
        • Optional: Raisins for sprinkling

     

    Directions

      • Prepare the Dough:
          • In a large mixing bowl, combine flour, salt, dry yeast, and sugar. Mix well.
          • Gradually add warm water to the dry ingredients while mixing.

         

        • Once the water is absorbed, knead the dough with your hands until soft and smooth. The dough will be sticky—use flour sparingly to make handling easier.
      • Rest the Dough:
          • Cover the dough with a clean kitchen towel and let it rest in a warm environment for 30 minutes.

         

      • Shape the Dough:
          • After 30 minutes, the dough should have doubled in size.
          • Sprinkle flour on a clean counter and divide the dough into 2 equal parts.

        EzoicSprinkle breadcrumbs onto a baking tray to prevent sticking.

        • Place the dough pieces on the tray and gently press them into round shapes.

     

    • Add the Topping:
        • In a small bowl, whisk together the egg yolk and yogurt.
        • Generously brush this mixture over the surface of the dough.
        • Using your fingertips, lightly press the dough to create the classic pita pattern.

       

      • Sprinkle sesame seeds (and raisins, if desired) over the top.
    • Bake the Pita:
        • Preheat your oven to 180°C (350°F).

       

      • Bake the pita in the oven for 30 minutes, or until golden brown.
    • Serve:
        • Allow the pita to cool slightly before serving. Enjoy warm or at room temperature.

       

    Serving Suggestions

      • Serve with soups, stews, or as a side to savory dips like hummus or baba ghanoush.

     

    • Pair with olive oil and za’atar for a Mediterranean touch.

    Cooking Tips

      • Ensure the water is warm, not hot, to activate the yeast without killing it.
    • Use a damp cloth to cover the dough during resting to prevent it from drying out.
    • For a shinier crust, you can add a drizzle of olive oil before baking.

    Nutritional Benefits

     

      • Flour: Provides carbohydrates for energy.
      • Eggs: Rich in protein and vitamins.
      • Sesame Seeds: Add healthy fats and a nutty flavor.

    Dietary Information

    • Contains gluten, dairy, and eggs.
    • For a dairy-free version, replace yogurt with a plant-based alternative.
  • Keto Cloud Cake

    Keto Cloud Cake

    Keto Cloud Cake

    Table of Contents

    Ingredients:

    1 cup plain Greek yogurt or coconut yogurt
    1 1/2 cups erythritol powder
    1 1/2 cups unsalted butter, softened
    1/2 cup almond flour
    1 1/4 cups coconut flour
    1 teaspoon vanilla extract (unsweetened)
    Pinch of salt
    16 g baking powder
    5 large eggs

    Instructions:

    Preheat your oven to 180°C (360°F).

    Prepare a 22 cm cake pan by lining the base with baking paper.
    Add the eggs little by little while continuing to mix.

    In another bowl, combine the coconut flour, baking powder, almond flour and pinch of salt.

  • Homemade Soft Olive Oil Bread Rolls

    Homemade Soft Olive Oil Bread Rolls

    Homemade Soft Olive Oil Bread Rolls
    Ingredients:
    Warm milk – 105 ml (about 1/2 cup)
    White sugar – 12 g (1 tbsp)
    Active dry yeast – 1.5 g (1/2 tsp)
    Olive oil – 15 ml (1 tbsp)
    All-purpose or bread flour – 150 g (about 1 cup)
    Salt – 1.5 g (1/4 tsp)
    Step-by-Step Instructions:
    Step 1: Activate the Yeast
    Start by warming the milk to about 37-40°C (98-104°F). It should feel warm to the touch but not too hot, as high temperatures can kill the yeast.
    In a small bowl, combine 105 ml of warm milk, 12 g (1 tbsp) of sugar, and 1.5 g (1/2 tsp) of active dry yeast. Stir gently to dissolve the yeast and sugar.
    Let the mixture sit for about 5-10 minutes, or until it becomes foamy. This indicates that the yeast is active and ready to work its magic in the dough.
    Step 2: Prepare the Dough
    In a large mixing bowl, add 150 g of all-purpose or bread flour and 1.5 g (1/4 tsp) of salt. Stir to combine the dry ingredients.
    Create a well in the center of the flour mixture and pour in the yeast mixture, followed by 15 ml (1 tbsp) of olive oil.
    Using a wooden spoon or spatula, stir the ingredients together until a rough dough forms. If the dough seems too dry, you can add a little more warm milk, 1 teaspoon at a time, until the dough comes together.
    Step 3: Knead the Dough
    Transfer the dough onto a lightly floured surface and begin kneading it by hand. Knead for about 8-10 minutes until the dough becomes smooth and elastic. The dough should be soft, slightly tacky, but not sticky.
    If the dough is sticking too much to your hands or the surface, sprinkle a little more flour, but avoid adding too much, as this can make the rolls dense.
    Step 4: First Rise
    Shape the dough into a ball and place it in a lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free spot for about 1 hour, or until it doubles in size.
    A good spot for the dough to rise is in a slightly warm oven (turned off) or a sunny spot in your kitchen.
    Step 5: Shape the Rolls
    Once the dough has risen, punch it down to release the air.
    Divide the dough into equal portions, depending on the size of rolls you want. For smaller rolls, divide the dough into 4-6 pieces. For larger dinner rolls, divide into 3-4 pieces.
    Roll each portion into a smooth ball by gently pulling the sides of the dough toward the bottom and pinching it together.
    Place the shaped rolls on a baking sheet lined with parchment paper or lightly greased. Be sure to leave some space between each roll as they will expand during baking.
    Step 6: Second Rise
    Cover the rolls with a kitchen towel and let them rise again for about 30-45 minutes, or until they are puffy and almost doubled in size.
    Step 7: Preheat the Oven
    While the rolls are undergoing their second rise, preheat your oven to 180°C (350°F).
    Step 8: Bake the Rolls
    Once the rolls have finished their second rise, place them in the preheated oven.
    Bake for 15-20 minutes, or until the rolls are golden brown on top and sound hollow when tapped on the bottom.
    If you want a shiny finish on the rolls, you can brush the tops with a little olive oil or melted butter as soon as they come out of the oven.
    Step 9: Cool and Serve
    Remove the rolls from the oven and let them cool slightly on a wire rack before serving.
    These rolls are best enjoyed warm and can be paired with butter, jam, or any meal of your choice.
    Cooking Tips:
    Yeast Activation: Make sure the milk is not too hot when adding the yeast. The ideal temperature is around 37-40°C (98-104°F). If it’s too hot, it will kill the yeast, preventing the dough from rising.
    Kneading: Kneading the dough helps develop gluten, which is essential for the bread’s structure. Knead the dough until it becomes smooth and elastic. This usually takes about 8-10 minutes.
    Olive Oil: Olive oil gives the rolls a wonderful richness, but if you prefer, you can use melted butter or a neutral oil like sunflower oil for a milder flavor.
    Flour Type: You can use either all-purpose flour or bread flour for this recipe. Bread flour will result in a slightly chewier texture due to its higher gluten content, while all-purpose flour will produce a lighter, softer roll.
    Rising Time: The rising times may vary depending on the temperature of your kitchen. The dough should double in size during the first rise and become noticeably puffier during the second rise. If your kitchen is cold, the dough may take longer to rise, so be patient.
    Storage:
    Room Temperature: Store the rolls in an airtight container at room temperature for up to 2 days. If they start to lose softness, you can reheat them in the microwave for about 10-15 seconds.
    Freezing: These rolls freeze well. Once they are fully baked and cooled, wrap them tightly in plastic wrap and store them in a freezer-safe bag for up to 2 months. To reheat, let them thaw at room temperature and then warm them in the oven at 160°C (320°F) for 5-10 minutes.
    Make-Ahead: You can make the dough ahead of time and refrigerate it after the first rise. Simply cover the dough with plastic wrap and place it in the refrigerator for up to 24 hours. When ready to bake, let the dough come to room temperature, shape the rolls, and proceed with the second rise and baking.

  • Italian yogurt cake with 380 g blueberries, baked in 1 hour

    Italian yogurt cake with 380 g blueberries, baked in 1 hour

    Italian yogurt cake with 380 g blueberries, baked in 1 hour

    Table of Contents

    Ingredients

     

    My dears, if you like the recipe please leave a comment!
    200 g butter at room temperature
    150 g sugar
    2 tsp vanilla sugar
    4 eggs
    170 g Greek yogurt
    300 g flour
    ½ packet of baking powder
    approx. 380 g blueberries

    Preparation

    1. First preheat the oven to 180°C top/bottom heat, sort and wash the blueberries. Then butter and flour the loaf pan.
    2. Next, mix the butter, sugar and vanilla sugar with the whisks of the hand mixer or food processor until fluffy.
    3. Then gradually mix in the four eggs. Mix in each egg for a minute or two.
    4. Now put the yoghurt in the mixing bowl and whisk well with the other ingredients.
    5. Now add the flour and baking powder and mix everything together to form a smooth dough.
    6. Now fold the washed blueberries into the dough with a wooden spoon or a dough scraper.
    7. Finally, pour the finished dough into the loaf pan and bake in the oven for about 1 hour at 180°
  • Simple Jam and Walnut Cake

    Simple Jam and Walnut Cake

    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. 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. 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. 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.
  • Sugar-Coated Yeast Dough Pastry

    Sugar-Coated Yeast Dough Pastry

    Sugar-Coated Yeast Dough Pastry

    Ingredients:

      • Dry yeast: 1.5 tsp
      • Sugar: 1 tbsp (for activating yeast) + extra for sprinkling layers
      • Milk: 60 ml (¼ cup, lukewarm)
      • Eggs: 2
      • Butter: 150 g (5.3 oz), melted
      • Vanilla sugar: 8 g (1 tbsp)
      • Salt: to taste
    • Flour: ~350 g (2⅓ cups)
    • White or cane sugar: for sprinkling layers

    Directions:

      1. Activate the Yeast:
          • In a small bowl, mix the dry yeast, 1 tbsp sugar, and lukewarm milk.

         

        • Stir well and let it sit for 10 minutes until the yeast activates and becomes frothy.
      2. Prepare the Dough:
          • In a large mixing bowl, whisk the eggs, melted butter, vanilla sugar, and a pinch of salt.

         

        • Pour in the activated yeast mixture and stir until combined.
        • Gradually add the flour, mixing well until a soft, pliable dough forms.
      1. Rest the Dough:
        • Cover the dough with a kitchen towel and let it rest in a warm place for 30 minutes, allowing it to rise.
      2. Roll and Layer with Sugar:
          • Once the dough has risen, roll it out into a large flat layer on a lightly floured surface.

         

          • Sprinkle half of the dough layer with sugar.
          • Fold the dough in half and roll it out again.
          • Repeat this process two more times: sprinkle sugar on half the dough, fold it in half, and roll it out.

         

      3. Cut the Dough:
          • Once the dough has been folded and rolled multiple times, sprinkle the entire surface with sugar (white or cane).
          • Divide the dough into small pieces using a knife or pastry cutter.

         

      4. Bake:
          • Place the dough pieces on a baking tray lined with parchment paper.
          • Bake in a preheated oven at 180°C (350°F) for approximately 18 minutes, or until the pastries are golden brown and lightly caramelized.

         

      5. Cool and Serve:
        • Allow the pastries to cool slightly before serving. They can be enjoyed warm or at room temperature.

    Serving Suggestions:

      • Serve these pastries warm, with a cup of coffee or tea.
      • Dust with powdered sugar for a sweeter presentation.
      • These can also be enjoyed with a side of jam or honey for extra sweetness.

    Cooking Tips:

      • Ensure the milk is lukewarm (around 37°C/98°F) to properly activate the yeast.
      • Be mindful of the oven’s temperature, as it can affect baking time. Keep an eye on the pastries towards the end of the baking process to prevent over-browning.
      • You can adjust the amount of sugar between layers depending on your desired sweetness.

    Nutritional Benefits:

    • The butter and eggs provide richness, making these pastries fluffy and tender.
    • Yeast dough is a good source of carbohydrates for energy.

    Storage:

      • Store any leftover pastries in an airtight container at room temperature for up to 3 days.
    • For longer storage, freeze them and reheat in the oven or microwave when ready to eat.
  • Power Up Your Day with No-Bake Energy Bites! pen_spark

    Power Up Your Day with No-Bake Energy Bites! pen_spark

    Power Up Your Day with No-Bake Energy Bites! pen_spark

    Table of Contents

    Ingredients:

      • 120 g (4 oz) dates
      • 50 g (1.8 oz) dried cranberries
      • 30 g (1 oz) oatmeal
      • 60 g (2 oz) almonds
      • 30 g (1 oz) peanuts
      • 20 g (0.7 oz) pumpkin seeds
      • 15 g (0.5 oz) sesame seeds
      • 15 ml (0.5 fl oz) honey
      • 130 g (4.6 oz) sugar-free dark chocolate
      • 20 ml (0.7 fl oz) olive oil
      • 10 g (0.4 oz) pumpkin seeds (for topping)

    Instructions:

      1. Prep the Fruit: Soak the dates and dried cranberries in cold water for 15 minutes. This helps remove any preservatives and activates beneficial nutrients.
      2. Make the Base: In a pan, lightly toast the almonds and then grind them into a flour-like consistency using a blender. Remove the pits from the softened dates and add them to the blender with the cranberries. Blend until you have a smooth paste.
      3. Add Crunch and Flavor: Fry the peanuts in a pan until slightly golden. Chop them roughly and add them to the date mixture along with the oatmeal, pumpkin seeds, sesame seeds, and honey. Mix well to combine.
      1. Shape and Chill: Form the mixture into small balls and place them in a silicone mold. Flatten them slightly to create cookie shapes. Refrigerate for 15 minutes to allow them to set.
      2. Chocolate Dipped Goodness: While the bites chill, melt the sugar-free dark chocolate in a double boiler. Add the olive oil and stir until well combined. Remove the bites from the fridge and dip them one by one into the melted chocolate, coating them completely.
      3. Festive Finish: Top the chocolate-coated bites with a sprinkle of pumpkin seeds for an extra bit of crunch and visual appeal. Place them back in the refrigerator until the chocolate hardens.
    See also  Easy Minced Meat Stuffed Bread Light as a Feather Delicious Even for beginner

    More Information:

    These no-bake energy bites are incredibly customizable! Feel free to experiment with different nut and seed combinations based on your preferences. You can also substitute the dried cranberries with other dried fruits like chopped apricots or raisins.

    For a chewier texture, add a tablespoon of chia seeds or flaxseed meal to the mixture.

     

    These energy bites store well in the refrigerator for up to a week, making them a perfect grab-and-go snack for busy mornings or afternoon pick-me-ups.

    Conclusion:

    Ditch the sugary snacks and embrace the power of healthy fats and natural sweetness with these delicious no-bake energy bites. They’re a perfect way to satisfy your cravings while providing your body with the nutrients it needs to thrive!

  • Puff Puff Bulk Recipe

    Puff Puff Bulk Recipe

    Puff Puff Bulk Recipe

    Table of Contents

    Ingredients:
    • 1 potato,
    • 1 piece of capia pepper
    • 1 green pepper
    • Half a bunch of parsley
    • 2 eggs
    • 1.5 cups of warm milk
    • 1 cup of warm water
    • 50 g of cheese
    • Half a pack of yeast (5 g)
    • 1 teaspoon of sugar
    • Salt
    • Black pepper
    • 2.5 cups of flour

    To Fry;

    • Oil
    How To Make Yeast Puff Puff Pouring Recipe In 10 Minutes;
    1. Let’s grate the potato and squeeze the juice. Let’s chop all the remaining vegetables into tiny pieces.
    2. Add eggs, milk, water, yeast and sugar to the mixing bowl and mix. Let’s add the vegetables and mix.
    3. Add spices, cheese and flour and mix. Let’s cover it and let it sit for 30 minutes.
    4. Let’s add 1 ladle of mortar to the pan greased with oil and spread it.
    5. Let’s cook and serve both sides in a controlled way.
    6. Bon appetit to those who try it in advance.