Category: quick and easy recipe

  • Decadent Chocolate Cookie Cream Cake

    Decadent Chocolate Cookie Cream Cake

    Decadent Chocolate Cookie Cream Cake

    Table of Contents

    Ingredients

    For the Cake Base:

      • Butter: 100 g (softened)
      • Cookies: 300 g (crushed into fine crumbs)
      • Walnuts: 30 g (chopped, optional for crunch)

     

    For the Cream Layer:

      • Cream: 500 ml (whipping cream or heavy cream)
      • Condensed milk: 200 g
      • Cocoa powder: 20 g

     

    For the Chocolate Glaze:

    • Dark chocolate: 100 g (melted)
    • Butter: 20 g (for shine and smoothness)

    Steps

    Step 1: Prepare the Cookie Base

      1. Crush the cookies into fine crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin.
      2. In a mixing bowl, combine the cookie crumbs, softened butter, and chopped walnuts. Mix until the texture resembles wet sand.

     

    1. Press this mixture evenly into the base of a springform pan or a lined baking dish to create a firm crust. Refrigerate while you prepare the cream layer.

    Step 2: Whip the Cream Layer

      1. In a large bowl, whip the cream until soft peaks form.
      2. Add the condensed milk and sifted cocoa powder into the whipped cream. Gently fold until smooth and well combined.

     

    1. Spread the cream mixture evenly over the cookie base. Smooth the top with a spatula for an even finish.

    Step 3: Make the Chocolate Glaze

      1. Melt the dark chocolate with the butter in a heatproof bowl over simmering water (double boiler method) or in the microwave in 20-second intervals. Stir until smooth and glossy.
      2. Allow the glaze to cool slightly before pouring it over the cream layer. Spread it evenly using a spatula or tilt the pan gently to cover the surface.
    See also  Vanilla Cake

     

    Step 4: Chill the Cake

    1. Cover the cake with plastic wrap and refrigerate for at least 2-3 hours, or until fully set. For best results, chill overnight.

    Step 5: Garnish and Serve

    1. Before serving, optionally garnish with extra chopped walnuts, cookie crumbs, or chocolate shavings for added flair.
    2. Slice with a warm knife for clean cuts and serve chilled.
  • Pineapple Coconut Cake with Coconut Lemon Icing

    Pineapple Coconut Cake with Coconut Lemon Icing

    Pineapple Coconut Cake with Coconut Lemon Icing

    Table of Contents

    Ingredients

    Dry Ingredients:

    • 1 cup (160 g) rice flour
    • 1 cup (90 g) oat flour (gluten-free if needed)
    • ½ scant cup (50 g) cornstarch
    • ¾ cup (75 g) shredded unsweetened coconut
    • 2 Tbsp (10 g) ground flax seeds
    • 1½ tsp baking powder
    • ½ tsp baking soda

    Wet Ingredients:

    • ½ small/medium fresh pineapple (350 g) (see instructions)
    • ¼ cup (60 g) canned coconut milk
    • ⅓ cup (110 g) maple syrup
    • 1 tsp vanilla extract

    Icing:

    • ⅓ heaped cup (50 g) powdered erythritol or icing sugar
    • 1 Tbsp canned coconut milk
    • ½ Tbsp lemon juice

    Instructions

    1. Prepare Pineapple Purée: Chop 1/2 of a small/medium pineapple (peeled) into chunks, then blend in a high-speed blender until smooth. You’ll need 1 1/2 cups (350 grams) of purée for this recipe. Set aside.
    2. Preheat Oven: Preheat the oven to 350°F (180°C) and line a 9-inch (23 cm) cake pan with parchment paper. Note: I used an 8-inch (20 cm) pan and had some leftover batter, which I used for muffins.
    3. Process Dry Ingredients: In a food processor or blender, process all dry ingredients (rice flour, oat flour, cornstarch, shredded coconut, ground flax seeds, baking powder, and baking soda).
    4. Combine Wet and Dry Ingredients: Add the wet ingredients (pineapple purée, coconut milk, maple syrup, and vanilla extract) to the dry ingredients and pulse again until just combined.
    5. Bake: Pour the mixture into the prepared cake pan and bake in the preheated oven for about 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
    6. Cool: Let the cake cool in the pan for 10-15 minutes, then transfer it to a cooling rack to cool completely.
    7. Prepare Icing: In a small bowl, mix the ingredients for the icing (powdered erythritol, coconut milk, and lemon juice) with a whisk until smooth.
    8. Drizzle Icing: Once the cake is fully cooled, drizzle the icing over the top. Let the icing set before serving.
    See also  The Eggplant Craze: Mastering the Easy Eggplant Casserole Recipe

    Notes

    • Flour: You can use regular flour instead of rice flour if the recipe doesn’t need to be gluten-free.
    • Cornstarch: Potato flour should work as a substitute.
    • Shredded Coconut: You can use 75 grams of ground, blanched almonds (almond flour) instead. Any other ground nuts should be fine too.
    • Maple Syrup: Any other liquid sweetener can be used.

    Serving Suggestions

    • Serve slices of the cake with a cup of tea or coffee.
    • Enjoy it as a dessert or a sweet snack.

    Storage

    • Store leftovers in an airtight container at room temperature for up to 2 days.
    • For longer storage, keep the cake in the refrigerator for up to a week. Bring to room temperature before serving.

    Cooking Tips

    • Measure the ingredients in grams for the most accurate results.
    • Ensure the pineapple purée is smooth to avoid chunks in the cake.

    Nutritional Benefits

    • Pineapple adds a boost of vitamin C and natural sweetness.
    • Coconut provides healthy fats and a delicious flavor.

    Dietary Information

    • This recipe is gluten-free and can be made vegan by ensuring all ingredients used are plant-based.
  • Grandma’s Special: A Simple Yet Delicious Dinner Delight!

    Grandma’s Special: A Simple Yet Delicious Dinner Delight!

    Grandma’s Special: A Simple Yet Delicious Dinner Delight!

    Table of Contents

    Picture this: a warm, cozy kitchen filled with the aroma of sizzling sausages and bubbling cheese. That’s the scene every three days in my grandma’s house. Her secret recipe for dinner is not only a treat for the taste buds but also a journey down memory lane. Let me share with you the magic of Grandma’s special dinner.

    The Simple Ingredients
    • Potatoes – 4
    • Eggs – 3
    • Salt – 1 teaspoon
    • Black pepper – 1/4 teaspoon
    • Oregano – 1 teaspoon
    • Oil or olive oil – 2 tablespoons
    • Onion – 1
    • Sausage – 5.3 ounces (150 g)
    • Cherry tomatoes – 5.3 ounces (150 g)
    • Cheese – 3.5 ounces (100 g)
    Preparation Method
    1. Boil the potatoes until they’re tender, then plunge them into cold water for a couple of minutes.
    2. Grate the potatoes and transfer them to a bowl.
    3. Add the eggs to the grated potatoes, and season with salt, black pepper, and oregano. Mix everything together until well combined.
    4. Pour the mixture into a baking tray and pop it into a preheated oven at 180°C for 30 minutes.
    Adding Flavor
    • In a pan, heat up oil or olive oil and sauté finely chopped onion and sausage for about 5 minutes until they’re golden brown and fragrant.
    • Add in the cherry tomatoes and cook for an additional 2 minutes until they start to soften.
    • Season with a pinch of salt and black pepper for that perfect balance of flavors.
    See also  Blood Sugar Drops Instantly! This Eggplant Recipe Is a Real Treasure!
    Baking Time
    • Pour the onion and sausage mixture over the partially baked potatoes.
    • Sprinkle generously with grated cheese to add that gooey, cheesy goodness.
    • Pop it back into the oven at 180°C for another 20 minutes until the cheese is golden and bubbly.
    Serving Suggestions

    Voila! Grandma’s special dinner is ready to be served. Slice it up into hearty portions and serve it alongside a fresh green salad or some crusty bread for a complete meal. This dish is perfect for cozy family dinners or casual get-togethers with friends.

    Why It’s a Family Favorite

    What makes Grandma’s dinner so special? It’s not just the delicious taste, but also the memories that come with it. This simple yet comforting dish has been a staple in our family for generations, bringing us together around the dinner table and creating cherished moments that we’ll always treasure.

    Health Benefits

    Believe it or not, Grandma’s dinner is not just delicious, but also nutritious! Packed with wholesome ingredients like potatoes, eggs, and tomatoes, this dish is a powerhouse of vitamins, minerals, and protein. Plus, it’s low in calories and high in flavor, making it the perfect guilt-free indulgence for any day of the week.

    Conclusion

    In a world filled with complicated recipes and busy schedules, Grandma’s special dinner is a reminder that sometimes, the simplest things are the most satisfying. With just a handful of ingredients and a whole lot of love, she creates a meal that nourishes both body and soul, bringing joy to everyone lucky enough to taste it.

  • Classic Carrot Cake with Cream Cheese Frosting

    Classic Carrot Cake with Cream Cheese Frosting

    Classic Carrot Cake with Cream Cheese Frosting

    Table of Contents

    Ingredients (Serves 8-10)

    For the Cake:

      • 2 large eggs
      • 175 g (¾ cup) brown sugar
      • 75 g (⅓ cup) plain yogurt
      • 120 ml (½ cup) vegetable oil
      • 225 g (1 ½ cups) plain flour
      • 1 teaspoon baking powder
      • ½ teaspoon baking soda
      • ¼ teaspoon salt
      • 1 teaspoon cinnamon powder
      • 225 g (2 cups) grated carrots
      • 75 g (½ cup) chopped nuts (walnuts or pecans recommended)
    • 1 teaspoon vanilla extract
    • ½ teaspoon almond essence (optional)

    For the Cream Cheese Frosting:

      • 75 g (⅓ cup) cream cheese, softened
      • 75 g (⅓ cup) butter, softened
      • 120 g (1 cup) powdered sugar

    Baking Pan:

    • Size: 20×20 cm (8×8 inches)

    Directions

    1. Prepare the Cake Batter:

      • Preheat your oven to 170°C (338°F). Grease and line the baking pan with parchment paper.
      • In a large mixing bowl, whisk together eggs, brown sugar, yogurt, vegetable oil, vanilla extract, and almond essence (if using) until smooth and well combined.
      • In a separate bowl, sift together plain flour, baking powder, baking soda, salt, and cinnamon powder.
      • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
      • Fold in grated carrots and chopped nuts gently until evenly distributed.

    2. Bake the Cake:

      • Pour the batter into the prepared baking pan and spread it evenly.
      • Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

     

    • Allow the cake to cool completely in the pan before frosting.

    3. Make the Frosting:

      • In a medium bowl, whisk together cream cheese, butter, and powdered sugar for 3–4 minutes, until smooth and creamy. Adjust sweetness to taste if needed.
    See also  Blood sugar drops immediately! This recipe is a real treasure!

    4. Assemble the Cake:

      • Once the cake is completely cooled, spread the cream cheese frosting evenly over the top.
      • Optional: Garnish with additional chopped nuts or a sprinkle of cinnamon for decoration.

    5. Serve:

    • Slice into squares and serve at room temperature.

    Serving Suggestions

     

      • Enjoy with a cup of tea or coffee for a delightful snack.
      • Serve with a scoop of vanilla ice cream for added indulgence.
      • Dust with a light sprinkle of cinnamon for extra warmth.

     

    • Pair with fresh fruit, such as strawberries or blueberries.

    Cooking Tips

      • Grate the carrots finely to ensure even distribution and a moist texture.
      • Toast the nuts lightly before adding them to the batter for enhanced flavor.
      • Ensure the cream cheese and butter are softened for a smooth frosting.
      • Allow the cake to cool completely before frosting to prevent the frosting from melting.
    • For added flavor, mix a pinch of nutmeg or ginger powder into the batter.

    Nutritional Benefits

      • Carrots are rich in beta-carotene, fiber, and antioxidants.

     

    • Nuts provide healthy fats, protein, and minerals.
    • The use of yogurt adds moisture and reduces the need for excessive fat.

    Dietary Information

     

    • Vegetarian
    • Can be made dairy-free by substituting yogurt, cream cheese, and butter with plant-based alternatives.

    Nutritional Facts (Per Serving)

      • Calories: ~320
      • Protein: 5 g
      • Carbohydrates: 35 g

     

      • Fat: 18 g
      • Fiber: 2 g
      • Sugar: 22 g

    Storage

      • Store leftover cake in an airtight container in the refrigerator for up to 4 days.
      • The unfrosted cake can be frozen for up to 2 months. Thaw at room temperature before frosting and serving.

    Why You’ll Love This Recipe

      • Perfectly moist and full of warm, spiced flavors.
      • Cream cheese frosting adds the perfect tangy sweetness.
    See also  Quick Strawberry Jam-Filled Muffins

     

    • Easy to prepare with simple ingredients.
    • A crowd-pleaser for any occasion, from casual to festive
  • Savory Meat-Stuffed Bread Rolls

    Savory Meat-Stuffed Bread Rolls

    Savory Meat-Stuffed Bread Rolls

    Table of Contents

    Ingredients

    For the Dough:

      • 120 ml warm Water
      • 240 ml warm Milk
      • 15 g (1 tbsp) Sugar
      • 8 g (2 tsp) Yeast
      • 40 g (3 tbsp) Olive Oil
    • 540 g All-Purpose Flour
    • 6 g (1 tsp) Salt

    For the Filling:

      • 2 tbsp Olive Oil
      • 1 tbsp minced Garlic or Paste
      • 200 g (1 medium-sized) Onion (chopped)
      • 400 g minced Meat (mutton, beef, or chicken)
      • 1 tsp Paprika Powder
      • 1 tsp Cumin Powder
      • 1 tsp Oregano
      • 1 tsp Red Pepper
      • 1/2 tsp Turmeric
      • 1 tsp Black Pepper
      • 1 tsp Salt (or to taste)
      • 3 tbsp fresh Coriander (chopped)
      • 1 beaten Egg (for egg wash)

    For the Cheese Filling:

      • 400 g (2 cups) Mozzarella Cheese
      • 260 g (1 cup) Feta Cheese / Cottage Cheese
      • 2-3 tbsp fresh green Coriander
      • 1 tsp dried Parsley
      • 1 tsp Aleppo pepper / Red pepper flakes
      • Sesame seeds / Nigella seeds for topping

    Step-by-Step Instructions

    Step 1: Prepare the Dough

      1. Activate the Yeast: In a bowl, combine warm water, warm milk, sugar, and yeast. Stir gently and let it sit for about 10 minutes until frothy.
      2. Mix the Dough: In a large mixing bowl, combine all-purpose flour and salt. Create a well in the center and add the activated yeast mixture and olive oil.
      3. Knead the Dough: Mix until a rough dough forms, then knead on a floured surface for about 8-10 minutes until the dough is smooth and elastic.
    1. First Rise: Place the kneaded dough in a lightly greased bowl, cover with a kitchen towel, and let it rise in a warm place for 1-1.5 hours or until doubled in size.
    See also  Sugar-Free Chocolate Coconut Flour Brownies

    Step 2: Prepare the Filling

      1. Cook the Onions: In a skillet, heat olive oil over medium heat. Add minced garlic and chopped onions; sauté until softened and translucent.
      2. Add Minced Meat: Stir in the minced meat of your choice, breaking it apart with a spatula. Cook until browned.
    1. Season the Meat: Add paprika, cumin, oregano, red pepper, turmeric, black pepper, and salt. Stir well and cook for another 5-7 minutes. Remove from heat and stir in fresh coriander. Allow to cool slightly.

    Step 3: Assemble the Rolls

      1. Prepare the Cheese Filling: In a separate bowl, combine mozzarella cheese, feta cheese, fresh green coriander, dried parsley, and Aleppo pepper. Mix well.
      2. Shape the Rolls: Once the dough has risen, punch it down and divide it into equal portions (about 10-12). Roll each piece into a circle (about 5-6 inches in diameter).
    1. Add Fillings: Place a spoonful of the meat filling and a spoonful of the cheese mixture in the center of each circle. Fold the dough over to create a half-moon shape and pinch the edges to seal tightly.
    2. Egg Wash: Place the filled rolls on a baking sheet lined with parchment paper. Brush the tops with beaten egg for a golden finish. Sprinkle sesame seeds or nigella seeds on top.

    Step 4: Bake the Rolls

      1. Preheat Oven: Preheat your oven to 180°C (350°F).
    1. Bake: Bake the rolls for 20-25 minutes, or until they are golden brown and cooked through. Allow them to cool for a few minutes before serving.

    Cooking Tips

      • Customize the Filling: Feel free to adjust the spices and herbs based on your preferences. Adding chopped bell peppers or spinach can enhance the flavor and nutrition.
      • Check the Dough: The dough should be soft and slightly tacky, but not sticky. Adjust the flour as needed while kneading.
    • Make Ahead: You can prepare the filling in advance and store it in the refrigerator for up to 2 days before assembling the rolls.
    See also  No bake, no sugar, no gluten! Healthy apple pie for dessert!

    Storage

      • Room Temperature: Store leftover rolls in an airtight container at room temperature for up to 2 days.
      • Refrigeration: For longer storage, keep them in the refrigerator for up to a week. Reheat in the oven to restore their texture.
    • Freezing: These rolls can be frozen before baking. Wrap them tightly in plastic wrap and foil, then freeze for up to 3 months. Bake directly from frozen, adding a few extra minutes to the baking time.

    Nutritional Facts (Approximate per Roll)

      • Calories: 350 kcal
      • Protein: 18 g
      • Fat: 20 g
      • Carbohydrates: 25 g
      • Fiber: 2 g
    • Sugars: 2 g
  • Soft and Tasty Scones Scones are a beloved classic in the world of baking

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

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

    Table of Contents

    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

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      • 1/2 tsp baking soda
      • 1/4 cup powdered milk (optional)
      • 1/2 cup white sugar

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    • 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.

    See also  CINNAMON ROLLS with the egg and flour
    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.

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    » MORE:  Stuffed Italian Meatloaf
    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.

    See also  Coconut Butter Cake Recipe
    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.

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    » MORE:  Indulge in Delicious Spanish Cuisine: Mouthwatering Beef Tenderloin Recipe!
    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.
      1. 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.
      2. Handle Dough Gently: When kneading and shaping the dough, handle it as gently as possible to maintain a light texture.
      3. 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.

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    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.

  • 3-Ingredient Greek Yogurt Cake

    3-Ingredient Greek Yogurt Cake

    3-Ingredient Greek Yogurt Cake

    Table of Contents

    Ingredients

      • 400 grams (1 3/4 cups) Greek yogurt with sugar (about 3 small cups of yogurt)
      • 4 large eggs

     

    • 4 tablespoons (40 grams) cornstarch

    Directions

      1. Preheat the Oven
        • Preheat your oven to 170°C (340°F).

     

      1. Prepare the Batter
        • In a mixing bowl, combine Greek yogurt, eggs, and cornstarch.
        • Whisk thoroughly until the batter is smooth and free of lumps.

     

      1. Prepare the Pan
        • Line a 20 cm (8-inch) round baking pan with parchment paper.
        • Pour the yogurt mixture into the prepared pan.

     

      1. Bake the Cake
        • Place the pan in the preheated oven and bake for 35 minutes or until the top is lightly golden and the cake is set.
        • Remove from the oven and allow it to cool slightly before slicing.

     

    Serving Suggestions

      • Top with Fresh Berries for a burst of color and flavor.
      • Add a Drizzle of Honey for extra sweetness.
      • Serve with Whipped Cream for a creamy contrast.

     

    • Dust with Powdered Sugar for a decorative touch.
    • Add Lemon Zest for a hint of citrus freshness.

    Cooking Tips

      • Use Greek yogurt with sugar for optimal sweetness.

     

      • Room temperature eggs will mix more smoothly.
      • Sift the cornstarch to avoid clumps in the batter.
      • For an added flavor boost, add a teaspoon of vanilla extract.

     

    • Test doneness by lightly pressing the top; it should feel springy.

    Nutritional Benefits

      • High in Protein from Greek yogurt and eggs.
      • Lower Sugar Option if using Greek yogurt with minimal added sugars.

     

      • Low in Fat compared to butter-based cakes.
      • Good Source of Calcium from the yogurt.
      • Simple Ingredients mean fewer preservatives or additives.
    See also  3-Ingredient Chocolate Brownies (No Flour, Sugar-Free, No Oil)

     

    Dietary Information

      • Vegetarian: Yes
      • Gluten-Free: Yes
      • Dairy-Free: No (contains yogurt)

     

    • Nut-Free: Yes

    Nutritional Facts (per slice, estimated)

      • Calories: 120
      • Fat: 3g

     

      • Carbohydrates: 12g
      • Protein: 6g
      • Sugar: 8g

     

    Storage

    • Room Temperature: Store in an airtight container for up to 1 day.
    • Refrigerator: Store in the fridge for up to 4 days.
    • Freezer: Not recommended for this cake.
  • Burnt Pistachio Basque Cheesecake Recipe

    Burnt Pistachio Basque Cheesecake Recipe

    Burnt Pistachio Basque Cheesecake Recipe

    Table of Contents

    Ingredients

      • 3¼ cups (730 g) Cream cheese, room temperature
      • 1¼ cups (250 g) Sugar

     

      • ¾ cup (180 g) Pistachio paste
      • ¼ teaspoon Salt
      • 5 large Eggs

     

      • 1 teaspoon Vanilla bean paste
      • 1¼ cups (300 ml) Heavy cream
      • 3 tablespoons (24 g) Flour

     

    Directions

      1. Preheat the oven to 410°F (210°C). Grease a 9-inch (23 cm) springform pan and line it with parchment paper, leaving an overhang for easy removal and the signature rustic look.
      2. In a large bowl, cream the cream cheese and sugar using a hand or stand mixer on medium speed until smooth and fluffy (2-3 minutes).

     

      1. Add the pistachio paste and mix until fully incorporated and smooth.
      2. Beat in the eggs one at a time, ensuring each is well mixed before adding the next. Scrape down the bowl as needed.
      3. Pour in the heavy cream, vanilla bean paste, and salt. Mix until the batter is smooth and creamy.

     

      1. Sift in the flour and gently mix on low speed until just combined. Do not overmix.
      2. Pour the batter into the prepared pan. The batter will be loose but will firm up as it bakes.
      3. Bake for 45-60 minutes, or until the top is deep golden brown and the center is slightly jiggly. A darker top is normal for this cheesecake.

     

    1. Cool the cheesecake in the pan at room temperature. It will deflate slightly as it cools.
    2. Refrigerate for at least 4 hours or overnight to allow the cheesecake to fully set.

    Serving Suggestions

    See also  Homemade Pie with Walnuts: Very Tasty and Easy

     

      • Serve with whipped cream or a dollop of pistachio cream.
      • Pair with fresh berries or a drizzle of chocolate syrup.
      • Enjoy with a hot cup of espresso or green tea for a delightful contrast.

    Cooking Tips

      • Use high-quality pistachio paste for the best flavor.
      • Ensure all ingredients are at room temperature for a smooth batter.

     

    • Do not overmix after adding the flour to prevent a dense texture.

    Nutritional Benefits

      • Rich in protein and healthy fats from pistachios.

     

    • Provides calcium and Vitamin D from the cream cheese and heavy cream.
    • A decadent dessert to enjoy in moderation.

    Dietary Information

     

    • Contains gluten, dairy, eggs, and nuts.
    • Not suitable for gluten-free, lactose-intolerant, or nut-allergy diets without modifications.
  • Creamy Avocado Cabbage Salad with Sesame Dressing

    Creamy Avocado Cabbage Salad with Sesame Dressing

    Creamy Avocado Cabbage Salad with Sesame Dressing

    Table of Contents

    Ingredients

    Vegetables:

      • 1/2 head of cabbage (about 170g), finely chopped
      • 100g bell pepper, diced

     

      • 150g cucumber, finely chopped
      • 1/2 cob of corn (kernels)
      • 1 clove garlic, minced

     

    • 5g parsley, finely chopped

    For the Dressing:

      • 1/2 avocado, scooped out

     

      • 3 tbsp yogurt
      • 2 tbsp mayonnaise
      • 1 tbsp sesame seeds

     

      • 1 tbsp sesame oil
      • 1/2 tbsp lemon juice
      • 1/6 tsp black pepper

     

    • 1/4 tsp salt

    Steps to Make It

    1. Prepare the Vegetables

      • Finely chop the cabbage and place it in a large mixing bowl. Sprinkle with a pinch of salt and gently massage the cabbage for 1–2 minutes to soften it slightly.
      • Dice the bell pepper and finely chop the cucumber, adding them to the bowl with the cabbage.

     

    • Remove the kernels from half a cob of corn and add them to the mixture.
    • Mince the garlic and finely chop the parsley, then mix both into the vegetables.

    2. Make the Dressing

      • In a medium bowl, mash the avocado until smooth using a fork.

     

    • Add the yogurt and mayonnaise, stirring until the mixture is creamy and well combined.
    • Stir in the sesame seeds, sesame oil, lemon juice, black pepper, and salt. Whisk until smooth and creamy.

    3. Combine the Salad

      • Pour the avocado sesame dressing over the chopped vegetables.

     

    • Toss gently with a large spoon or salad tongs until all the vegetables are evenly coated with the dressing.

    4. Serve

    • Transfer the salad to a serving bowl or individual plates.
    • Garnish with a sprinkle of sesame seeds and freshly chopped parsley. Serve immediately for the best flavor and texture.
  • Lemon Mascarpone Tart Recipe

    Lemon Mascarpone Tart Recipe

    Lemon Mascarpone Tart Recipe

    Table of Contents

    Ingredients

    For the Lemon Filling:

     

      • 2 eggs
      • 120 g (4 oz) sugar
      • 10 g (0.35 oz) vanilla sugar

     

      • 60 g (2 oz) cornstarch
      • 500 ml (17 fl oz) milk
      • Grated peel of 1 lemon

     

    • Juice of 1 lemon
    • 90 g (3 oz) mascarpone cheese

    For the Crust:

     

      • 320 g (11.5 oz) flour
      • 140 g (5 oz) butter, at room temperature
      • 1 egg

     

      • 120 g (4 oz) sugar
      • Grated peel of 1 lemon
      • A pinch of salt

    For Decoration:

    • 1 teaspoon powdered sugar

    Directions

    1. Prepare the Lemon Filling:

      • In a medium saucepan, whisk together eggs, sugar, vanilla sugar, and cornstarch until smooth.
      • Gradually add the milk while stirring constantly.

     

      • Add the grated lemon peel and lemon juice to the mixture.
      • Cook over medium heat, stirring constantly, until the mixture thickens.
      • Remove from heat and allow to cool slightly. Stir in the mascarpone cheese until smooth and creamy.

    2. Prepare the Crust:

      • In a large mixing bowl, combine flour, butter, egg, sugar, grated lemon peel, and a pinch of salt.
      • Mix until a soft dough forms.

     

    • Divide the dough, reserving 1/3 for the topping. Wrap both portions in plastic wrap and refrigerate for 15 minutes.

    3. Assemble the Tart:

      • Preheat your oven to 180°C (355°F).

     

      • Roll out 2/3 of the dough and press it into a 24 cm (9.5-inch) tart mold, covering the bottom and sides evenly.
      • Pour the lemon filling into the prepared crust.
      • Roll out the reserved 1/3 of the dough and cut it into strips. Arrange the strips in a lattice pattern over the filling.
    See also  Strawberry Pop-Tart Cheesecake

    4. Bake the Tart:

      • Bake in the preheated oven for 35 minutes or until the crust is golden brown.
      • Remove from the oven and let cool completely.

    5. Decorate and Serve:

    • Dust the tart with powdered sugar before serving.

    Serving Suggestions

     

      • Serve chilled or at room temperature.
      • Pair with a cup of tea or coffee for a refreshing afternoon treat.
      • Add a dollop of whipped cream or a few fresh berries for extra indulgence.

    Cooking Tips

      • Stir the filling constantly while cooking to prevent lumps.
      • Chill the dough for easier handling and a flakier crust.

     

    • Use a springform pan for easier tart removal.

    Nutritional Benefits

      • Lemon adds vitamin C and antioxidants.

     

    • Mascarpone provides protein and a creamy texture.
    • Eggs and milk are excellent sources of calcium and protein.

    Dietary Information

     

    • Contains gluten, dairy, and eggs; not suitable for those with allergies.

    Nutritional Facts (Per Slice)

      • Calories: ~300

     

      • Protein: 5 g
      • Carbohydrates: 30 g
      • Fat: 16 g

     

    • Fiber: 1 g
    • Sugar: 18 g
  • New Dessert in 5 Minutes! Try These Delicious No-Bake Treats

    New Dessert in 5 Minutes! Try These Delicious No-Bake Treats

    New Dessert in 5 Minutes! Try These Delicious No-Bake Treats

    Table of Contents

    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
    1. Incorporate butter and vanilla sugar: Add butter and vanilla sugar to the chocolate mixture, stirring until melted and smooth.
    2. Combine with biscuit mixture: Pour the chocolate mixture into the bowl of crushed biscuits and peanuts, mixing until well combined.
    Setting in the Freezer
    1. 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.
    2. Chill in the freezer: Place the desserts in the freezer for about an hour to set.
    See also  Magic Sauce Chicken Wings Recipe
    Making the Glaze
    1. Prepare the glaze: Melt milk chocolate, dark chocolate, and vegetable oil together. Add ground peanuts and mix until smooth.
    Final Touches
    1. Coat the desserts: Remove the chilled desserts from the molds and coat them with the prepared glaze.
    Serving Suggestions
    1. 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!

  • POUND CAKE

    POUND CAKE

    POUND CAKE

    Table of Contents

    INGREDIENTS

    • 300 grams of flour
    • 3 eggs
    • 180ml of milk
    • 50ml of oil
    • 200g of sugar
    • 16g of baking powder

    INSTRUCTIONS

    ● Beat the eggs with sugar, salt, oil, milk and flour.
    ● Add the baking powder, then pour the batter into a pan.
    ● Bake at 180°C/360°F for 40 minutes.
  • Discover the Best Cauliflower Recipe: Better Than Meat, No Frying Needed!

    Discover the Best Cauliflower Recipe: Better Than Meat, No Frying Needed!

    Discover the Best Cauliflower Recipe: Better Than Meat, No Frying Needed!

    Table of Contents

    Discover a delightful way to enjoy cauliflower with this recipe that’s better than meat and doesn’t require frying. This dish combines the rich flavors of vegetables and cheese, baked to perfection. Follow these simple steps to create a meal that’s sure to impress.

    Ingredients
    • Cauliflower: 3.5 lbs
    • Water: 6.5 cups
    • Salt: 1 tsp (for boiling)
    • Milk: 2 tbsp
    • Eggs: 3
    • Oil: 3 tbsp (for puree)
    • Flour: 3 tbsp
    • Mushrooms: 3.5 oz, diced
    • Green peppers: 4, diced
    • Red peppers: 2, diced
    • Carrot: 1, diced
    • Onion: 1, diced
    • Tomatoes: 2, diced
    • Salt: 1 tsp (for seasoning)
    • Mint: 1 tsp
    • Red pepper: 1 tsp
    • Pepper: 1 tsp
    • Oil: 4 tbsp (for sautéing)
    • Cheese: 5.5 oz, grated
    Step-by-Step Instructions
    Step 1: Prepare the Cauliflower
    1. Cut and Boil: Cut the cauliflower into florets and simmer in water with 1 tsp of salt and 2 tbsp of milk until soft.
    2. Blend: Blend the softened cauliflower with the eggs to create a smooth puree consistency.
    Step 2: Prepare the Vegetables
    1. Dice: Dice the mushrooms, green peppers, red peppers, carrot, onion, and tomatoes.
    2. Sauté: Heat 4 tbsp of oil in a pan and sauté the onions, carrots, and mushrooms until tender.
    3. Add and Cook: Add the diced tomatoes, 1 tsp of salt, mint, red pepper, and pepper. Cook until the flavors meld together.
    See also  Crispy Chicken Fillets with Herbed Potatoes and Cucumber
    Step 3: Assemble and Bake
    1. Grease the Dish: Grease a baking dish with 3 tbsp of oil.
    2. Layer: Spread the cauliflower puree evenly in the dish.
    3. Top: Top with the sautéed vegetables and grated cheese.
    4. Bake: Bake in a preheated oven at 375°F (190°C) until golden and bubbly, about 25-30 minutes.
    Nutrition Information (per serving, based on 6 servings):
    • Calories: 295 kcal
    • Protein: 13g
    • Fat: 20g
      • Saturated Fat: 7g
    • Carbohydrates: 20g
      • Fiber: 5g
      • Sugar: 7g
    • Cholesterol: 125mg
    • Sodium: 670mg
    • Calcium: 200mg
    • Iron: 2.5mg

    Tips:

    • For a richer flavor, you can add a sprinkle of your favorite herbs or spices to the vegetable mixture.
    • Serve with a side salad or bread for a complete meal.

    Conclusion

    This Cauliflower Dish is a game-changer in your kitchen. It’s a healthier, flavorful alternative to meat dishes that everyone will love. Enjoy this no-fry, baked delight that brings out the best in cauliflower and vegetables. Bon appétit!

  • No-Bake 3-Ingredient Milk Pudding Dessert!

    No-Bake 3-Ingredient Milk Pudding Dessert!

    No-Bake 3-Ingredient Milk Pudding Dessert!

    Table of Contents

    Ingredients:

    • 2 cups milk (500ml)
    • 1/3 cup sugar (70g)
    • 2 eggs
    • Optional: 1 teaspoon vanilla extract
    • Optional garnish: Chopped nuts or caramel sauce

    Instructions:

    Preparing the Pudding:

    1. In a saucepan, pour 2 cups of milk and add 1/3 cup of sugar. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.

    Whisking the Eggs:

    1. In a separate bowl, crack and whisk the eggs until well beaten.

    Tempering the Eggs:

    1. Gradually pour a small amount of the hot milk mixture into the beaten eggs while whisking continuously. This process is called tempering and helps prevent the eggs from curdling.

    Combining Ingredients:

    1. Pour the egg mixture back into the saucepan with the remaining hot milk mixture while continuously stirring.
      Cooking the Pudding:
    2. Place the saucepan back on the stove over low heat. Cook the mixture, stirring constantly, until it thickens enough to coat the back of a spoon. Do not let it boil.

    Adding Vanilla (Optional):

    1. If using vanilla extract for added flavor, stir it into the pudding mixture once it’s removed from the heat.

    Chilling the Pudding:

    1. Transfer the pudding mixture into individual serving bowls or a larger serving dish.
    2. Allow it to cool at room temperature for a while before placing it in the refrigerator to chill for at least 2-3 hours until it sets.

    Garnishing (Optional):

    1. Once the pudding is chilled and set, garnish with chopped nuts or a drizzle of caramel sauce for an extra touch of flavor.
    2. Serve and Enjoy!
    3. Spoon out servings of this delicious and creamy milk pudding for a delightful and easy dessert!
  • Classic Cream Puffs with Caramel & Vanilla Cream

    Classic Cream Puffs with Caramel & Vanilla Cream

    Classic Cream Puffs with Caramel & Vanilla Cream
    Table of Contents
    Ingredients
    For the Dough (Choux Pastry):
    Water: 200 ml (¾ cup)
    Purpose: Provides the liquid needed to create steam, which helps the dough rise in the oven.
    Butter: 50g (1¾ oz)
    Purpose: Adds richness and flavor to the dough, contributing to its tender texture.
    All-Purpose Flour: 150g (1¼ cup)
    Purpose: Forms the structure of the puffs, creating a light and airy texture.

    Salt: A pinch
    Purpose: Enhances the flavor and helps balance the sweetness.
    Eggs: 4
    Purpose: Provides moisture and structure, helping the dough to rise and hold its shape.
    For the Caramel Cream:
    Sugar: 4 tbsp
    Purpose: Caramelizes to create a rich, golden caramel that adds a deep flavor to the cream.

    Heavy Cream (for cooking): 150 ml (⅔ cup)
    Purpose: Combines with the caramelized sugar to create a smooth, creamy texture.
    Heavy Cream (for whipping): 300 ml (1¼ cups)
    Purpose: Whipped to create a light and airy texture that blends beautifully with the caramel.
    For the Vanilla Cream:
    Milk: 400 ml (1⅔ cup)
    Purpose: The base for the custard, providing a smooth and creamy consistency.

    Vanilla Custard Powder or Cornstarch: 50g (⅓ cup)
    Purpose: Thickens the milk to form a rich vanilla custard.
    Sugar: 4 tbsp
    Purpose: Sweetens the custard, balancing the flavors.
    Heavy Cream: 300 ml (1¼ cups)
    Purpose: Whipped to add a light and fluffy texture to the vanilla cream.

    For the Caramel Frosting (optional):
    Sugar: 125g (⅔ cup)
    Purpose: Caramelizes to create a glossy, sweet frosting.
    Butter: 45g (1½ oz)
    Purpose: Adds richness and smoothness to the caramel frosting.
    Heavy Cream: 75 ml (⅓ cup)
    Purpose: Helps achieve a smooth consistency for the frosting.

    Instructions
    1. Make the Caramel Cream:
    Caramelize the Sugar: In a medium saucepan, add 4 tablespoons of sugar. Heat over medium heat, stirring occasionally, until the sugar melts and turns a deep golden caramel color. This process requires patience—don’t rush it. The sugar will first clump up and then slowly melt. Be cautious as the caramel can quickly go from perfect to burnt.
    Tip: Use a heat-resistant spatula and avoid stirring too vigorously to prevent crystallization.
    Add Heavy Cream: Once the sugar is fully caramelized, carefully pour in 150 ml (⅔ cup) of heavy cream (for cooking). The mixture will bubble vigorously—be careful of splatters! Continue to whisk until the caramel and cream are fully combined and smooth.
    Tip: If the caramel seizes up when adding the cream, gently heat and whisk until it returns to a smooth consistency.
    Cool: Remove from heat and allow the caramel cream to cool completely. It will thicken slightly as it cools.
    2. Make the Vanilla Cream:
    Combine Ingredients: In a saucepan, whisk together 400 ml (1⅔ cup) of milk, 50g (⅓ cup) of vanilla custard powder (or cornstarch), and 4 tablespoons of sugar. Whisk until smooth.
    Tip: Make sure there are no lumps in the mixture before heating to ensure a smooth custard.
    Cook the Custard: Place the saucepan over medium heat. Continuously whisk the mixture until it thickens and begins to bubble. This should take a few minutes. Once thickened, remove from heat and let it cool completely.
    Tip: Stir the custard occasionally as it cools to prevent a skin from forming.

    Prepare the Cream: Once the custard is cool, whip 300 ml (1¼ cups) of heavy cream to stiff peaks. Gently fold the whipped cream into the cooled custard until well combined and smooth.
    3. Make the Choux Pastry Dough:
    Prepare the Dough: In a medium saucepan, combine 200 ml (¾ cup) of water, 50g (1¾ oz) of butter, and a pinch of salt. Bring to a boil over medium heat.
    Tip: The butter should melt completely before adding the flour.

    Add Flour: Once the mixture reaches a boil, reduce the heat to low and add 150g (1¼ cup) of all-purpose flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan.
    Tip: Continue stirring for another 1-2 minutes to dry out the dough slightly. This step is crucial for achieving the proper texture.
    Cool Slightly: Remove the pan from heat and let the dough cool for a few minutes until it is just warm to the touch.
    Incorporate Eggs: Beat in the eggs one at a time, mixing well after each addition. The dough should become thick and glossy. It’s important to fully incorporate each egg before adding the next.
    Tip: The dough is ready when it forms a smooth, shiny consistency and falls from the spoon in a thick ribbon.
    4. Assemble and Bake the Cream Puffs:
    Preheat the Oven: Preheat your oven to 230°C (446°F). Line a baking sheet with parchment paper to prevent sticking.
    Tip: Ensure the oven is fully preheated before baking to achieve a good rise.
    Pipe the Dough: Transfer the choux pastry dough to a piping bag fitted with a star tip. Pipe small mounds of dough onto the prepared baking sheet, leaving space between each puff to allow for expansion.
    Tip: For uniform puffs, pipe the dough in even sizes and avoid overfilling the piping bag.

    Bake: Bake in the preheated oven for 10 minutes at 230°C (446°F). After 10 minutes, reduce the temperature to 200°C (392°F) and continue baking for an additional 10 minutes, or until the puffs are golden brown and crisp. Avoid opening the oven door during baking to prevent collapsing.
    Tip: The puffs are done when they are golden brown and sound hollow when tapped on the bottom.
    Cool: Allow the cream puffs to cool completely on a wire rack before filling.
    5. Assemble the Cream Puffs:
    Cut the Puffs: Once the puffs are completely cool, use a serrated knife to cut them in half horizontally. This will create a top and bottom for each puff.
    Tip: If the puffs have any soft or soggy spots, discard or trim them before filling.
    Fill with Caramel Cream: Whip 300 ml (1¼ cups) of heavy cream (for whipping) to stiff peaks. Gently fold the cooled caramel cream into the whipped cream mixture.
    Tip: Be careful not to overmix—fold just until combined to keep the filling light and airy.
    Fill the Puffs: Spoon or pipe the caramel cream mixture into the bottom half of each puff.
    Top with Vanilla Cream: Spoon or pipe the vanilla cream on top of the caramel cream, then place the top halves of the puffs over the filling.
    6. Make the Caramel Frosting (Optional):
    Prepare Caramel: In a small saucepan, heat 125g (⅔ cup) of sugar over medium heat, stirring occasionally until the sugar melts and turns a deep caramel color.
    Tip: Watch carefully as the sugar can quickly burn. If necessary, adjust the heat to ensure even melting.
    Add Butter and Cream: Once the sugar is caramelized, carefully whisk in 45g (1½ oz) of butter and 75 ml (⅓ cup) of heavy cream. The mixture will bubble vigorously—use caution!
    Tip: Stir continuously until the mixture is smooth. Let it cool slightly before using.
    Drizzle: Drizzle the caramel frosting over the top of the filled cream puffs for a sweet and glossy finish.
    Storage:
    Refrigeration: Store the cream puffs in the refrigerator to keep them fresh. They are best enjoyed within 2 days of assembly to maintain the crispness of the pastry and the freshness of the cream.