Do you have oatmeal and bananas? Healthy dessert in 5 minutes! I lost 10 kg in a month!

Are you looking for a delicious and healthy dessert that you can whip up in just 5 minutes? Well, you’re in luck! In this article, we’ll be sharing an amazing recipe that combines the goodness of oatmeal and bananas to create a mouthwatering dessert that not only satisfies your sweet tooth but also helps you on your journey to a healthier you.

Ingredients:

1. 3.5 ounces (100 grams) of oat flakes.
2. 3/4 cup (200 milliliters) of milk.
3. 2 eggs.
4. A pinch of salt.
5. 1 teaspoon of vanillin.
6. 2 bananas.
7. 1 apple.
8. A baking pan (18 cm / 7 inches).
9. Cranberries.
10. 1.1 ounces (30 grams) of walnuts.

Step by Step Instructions:

Preheat the Oven

Begin by preheating your oven to 180°C/360°F. This ensures that your dessert bakes evenly and comes out perfectly golden brown.

Prepare the Ingredients

Gather all the ingredients listed above. The oat flakes, milk, eggs, salt, and vanillin will form the base of your dessert, while the bananas, apples, cranberries, and walnuts will add flavor and texture.

Mix the Dry Ingredients

In a large bowl, combine the oat flakes, a pinch of salt, and a teaspoon of vanillin. Mix them well to ensure even distribution.

Add the Wet Ingredients

In a separate bowl, beat the two eggs and add them to the dry mixture. Pour in the 200 ml of milk and stir until you have a smooth, creamy batter.

Slice the Fruits

Take the bananas and apple and slice them into thin pieces. These will be added to the dessert for a burst of natural sweetness and flavor.

Assemble the Dessert

Grease the baking pan (18 cm / 7 inches) to prevent sticking. Pour half of the oat mixture into the pan, spreading it evenly. Next, add a layer of sliced bananas and apples. Sprinkle some cranberries and walnuts on top for extra crunch and flavor. Repeat this process with the remaining oat mixture and fruit layers.

Bake to Perfection

Place the baking pan in the preheated oven and bake for approximately 40 minutes or until the top turns golden brown and the dessert is firm to the touch.

Conclusion

In just 5 simple steps, you can create a healthy and delicious oatmeal and banana dessert that is not only satisfying but also good for you. This dessert is a perfect treat for those looking to shed some extra pounds, as it’s low in calories and packed with fiber and nutrients. I personally lost 10 kg in a month by incorporating this dessert into my diet, and I believe you can achieve similar results. Give it a try, and you won’t be disappointed!

Peach Dream Cake Recipe

Ingredients

For the Dough

• 1 egg
• 100 g (1/2 cup) sugar
• 8 g (1 tablespoon) vanilla sugar
• Rind of 1 lemon (finely grated)
• 140 g (10 tablespoons) butter, softened
• 300 g (2 1/2 cups) plain flour
• 10 g (2 teaspoons) baking powder

For the Cream

• 400 ml (1 2/3 cups) milk
• 2 egg yolks
• 60 g (5 tablespoons) sugar
• 8 g (1 tablespoon) vanilla sugar
• 3 tablespoons cornstarch
• 3 tablespoons sour cream or mascarpone
• 30 ml (2 tablespoons) lemon juice

Other Ingredients

• 800 g (28 oz) peaches in syrup, drained
• 1 egg white (for brushing)
• Sliced almonds (for decoration)

Step-by-Step Instructions

1. Preparing the Dough

Start by beating the egg, sugar, and vanilla sugar together in a large bowl until the mixture becomes foamy and light. Add the grated rind of one lemon to infuse the dough with a refreshing citrus aroma. Add the softened butter and continue to beat until you achieve a smooth, creamy consistency.

Sift the flour and baking powder together to ensure even distribution of the leavening agent. Gradually add this dry mixture to the egg and butter mixture, stirring gently. Continue until a dough forms. The dough should be smooth and not sticky.

Divide the dough into two portions, making one slightly larger than the other. Roll out the larger portion into a circle and use it to line the bottom of a 25 cm (10 inch) cake tin. Make sure the dough fits snugly against the edges, then use a fork to pierce the base of the dough all over. This helps prevent bubbling during baking.

2. Making the Cream Filling

In a medium saucepan, combine the milk, egg yolks, sugar, and vanilla sugar. Whisk thoroughly until all the ingredients are fully mixed. Add the cornstarch and lemon juice to the milk mixture and continue to whisk until smooth and free of lumps.

Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens into a custard-like consistency. This process may take several minutes, so be patient and keep stirring to avoid burning or curdling.

Once thickened, remove the saucepan from the heat and allow the cream to cool slightly. After it has cooled, fold in the sour cream or mascarpone to add a rich, tangy flavor and extra creaminess to the filling.

3. Assembling the Cake

Spread the cooled cream filling evenly over the prepared dough in the cake tin, smoothing the surface with a spatula. Drain the peaches well, then slice them thinly. Arrange the peach slices over the cream filling in an even layer, covering the entire surface.

Roll out the smaller portion of the dough into a circle, just large enough to cover the top of the cake. Carefully place this dough over the peaches, gently pressing the edges to seal. Trim any excess dough if necessary.

4. Finishing Touches and Baking

Lightly beat the egg white until frothy, then brush it over the top layer of dough. This will give the cake a beautiful sheen when baked. Sprinkle a handful of sliced almonds over the top for a delightful crunch and an elegant finish.

Bake the cake in a preheated oven at 180°C (350°F) for about 30 minutes, or until the top is golden brown and the almonds are lightly toasted. The cake should be firm to the touch and the edges should be slightly pulling away from the tin.

5. Cooling and Serving

Allow the cake to cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely. This cake can be served warm or at room temperature, making it versatile for any setting.

Nutritional Information (Per Serving, Approximately 10 Servings)

• Calories: 320
• Protein: 5 g
• Carbohydrates: 45 g
• Sugars: 20 g
• Fat: 15 g
• Saturated Fat: 8 g
• Fiber: 2 g
• Sodium: 150 mg

Tips for Success

• Peach Selection: If using fresh peaches, poach them briefly in sugar syrup to soften before adding to the cake.
• Dough Handling: If the dough feels too soft to roll, chill it in the refrigerator for 10-15 minutes to make it easier to handle.
• Decoration: For an extra touch, dust the cooled cake with powdered sugar before serving or add a drizzle of honey for added sweetness.

Mini Donuts

Day and Night Cake: A Quick and Delicious Treat

Ingredients

• 220 g butter (softened)
• 220 g sugar (1 cup)
• 7 eggs (5 of them separated into yolks and whites)
• 300 g all-purpose flour (2 ½ cups)
• 1 pack baking powder (approximately 1 tablespoon or 15 g)
• 1 pack vanilla sugar (approximately 1 tablespoon or 15 g)
• Fat for greasing the baking tray
• 2 tablespoons cocoa powder
• ¼ liter hot milk (1 cup)

Step-by-Step Instructions

1. Preheat and Prepare the Baking Tray

Preheat your oven to 180°C (350°F). Grease a baking tray thoroughly with butter or non-stick spray to ensure the cake releases easily after baking.

2. Prepare the Cake Batter

In a large mixing bowl, beat the butter, sugar, vanilla sugar, 2 whole eggs, and 5 egg yolks until the mixture is light, fluffy, and pale in color. This creaming step incorporates air into the batter, contributing to the cake’s soft texture.

3. Incorporate the Dry Ingredients

Gradually add the flour and baking powder to the butter mixture. Mix until just combined, ensuring not to overwork the batter to keep it light.

4. Fold in the Egg Whites

In a separate clean, dry bowl, beat the 5 egg whites until stiff peaks form. This step is crucial as the beaten egg whites will help aerate the batter, making the cake light and fluffy. Gently fold the egg whites into the batter using a spatula, being careful not to deflate the mixture.

5. Divide and Color the Batter

Spread two-thirds of the batter evenly onto the prepared baking tray. In a separate bowl, mix the remaining one-third of the batter with 2 tablespoons of cocoa powder. This will create the chocolate portion of the cake. Using a spoon, place small heaps of the chocolate batter randomly over the vanilla batter on the tray. To achieve the characteristic “day and night” marbled effect, you can gently swirl the batters with a knife.

6. Bake the Cake

Place the tray in the preheated oven and bake for 20 to 30 minutes. Check for doneness by inserting a toothpick into the center of the cake; it should come out clean or with a few moist crumbs. The cake should be golden around the edges and slightly springy to the touch.

7. Add the Milk Soak

As soon as you take the cake out of the oven, carefully spoon ¼ liter of hot milk over the still hot cake. This step adds moisture and a tender crumb to the cake, enhancing its flavor and texture. Allow the cake to cool completely in the tray.

8. Optional: Chocolate Glaze for Extra Indulgence

For an extra decadent touch, spread a layer of  chocolate glaze over the cooled  cake. To make a simple glaze, melt 100 g of dark chocolate with 2 tablespoons of butter over low heat until smooth, then pour over the cake and spread evenly with a spatula. Allow the glaze to set before slicing and serving.

Nutritional Information (Per Serving)

• Servings: 20 pieces
• Calories: 220
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 75mg
• Sodium: 50mg
• Total Carbohydrates: 25g
• Dietary Fiber: 1g
• Sugars: 15g
• Protein: 4g

Baking Tips for Day and Night Cake

• Ensure Ingredients are at Room Temperature: This helps the ingredients combine more smoothly, especially the butter and eggs, resulting in a better cake texture.
• Beat Egg Whites to Stiff Peaks: This is crucial for achieving the light, airy structure of the cake. Make sure no yolk gets into the whites, and the bowl is clean and grease-free.
• Avoid Overmixing: When folding the egg whites into the batter, do so gently to retain the air you’ve incorporated.
• Customize the Swirl: For a more pronounced marbling effect, you can adjust how much you swirl the chocolate batter into the vanilla.

Storage and Serving Suggestions

• Storage: Store the cake in an airtight container at room temperature for up to 3 days. If you’ve added a chocolate glaze, keep the cake in the fridge to maintain the glaze’s consistency.
• Serving: This cake is versatile and pairs beautifully with a hot cup of coffee or tea. For an extra treat, serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Mackinac Island is an oasis of nostalgia nestled in Michigan’s Lake Huron. To get there, hop on a ferry or small plane to arrive at the tiny little island, less than 4 miles in size. The island is a beloved tourist destination known for its beautiful landscape, quaint small town charm, great restaurants, and most notably – its fudge. Mackinac Island fudge remains a popular, beloved treat. It’s a confection that’s well over a century old, and those who’ve tried it absolutely rave about it.

While there are several fudge shops on the island, there’s one that continues to dole out its famous sweet treats well over one hundred years later. Murdick’s Fudge on Mackinac Island has a long history in the fudge business. On Mackinac Island, fudge making is truly an art form and no visit to the island is complete without sampling some of this famous fudge. We can’t make the exact same fudge as we find might find on Mackinac Island, but that won’t stop us from whipping up a batch on our own. Chocolate is irresistible in every form, and fudge is no exception.

Simple ingredients handled just the right way will result in a rich and creamy fudge. We don’t have quite the skill set that you’ll find in these Mackinac Island fudge shops, but what we do have is a great love for this chocolate treat. If you’re new to fudge making, this is an easy recipe to start with. Proceed with caution – when dealing with hot sugar it’s always important to practice patience, because a sweet reward awaits at the end of this candy making journey. We consider this our homage to the original, and boy does it taste good, but when have we ever turned down a good piece of chocolate?!

Mackinac Island Fudge

Yield(s): Serves 16-20, depending on size of slices/pieces

40 minutes

4.3

Rated by 501 reviewers

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Ingredients

• 8 tablespoons unsalted butter
• ½ cup milk
• ½ cup granulated white sugar
• ½ cup brown sugar, firmly packed
• Pinch of salt
• 1 teaspoon vanilla extract
• ½ cup unsweetened cocoa powder
• 2 cups confectioners’ sugar

Preparation

1. Mix butter, milk, salt, brown and white sugars in a heavy pan on medium heat. Bring to a boil and stir continuously for 6 minutes.
2. Remove from heat and cool briefly, then add vanilla, cocoa powder, and confectioner’s sugar. Beat with an electric mixer until fudge is smooth and thick.
3. Pour onto a buttered baking pan. When cool enough to touch, use a spatula to help roll mixture into log form, wrap it in plastic wrap and place in freezer for 20 minutes.
4. Slice to serve. Enjoy!

Cinnamon and apple have a nice little friendship, don’t they? They lift each other up like only true friends do. And while they’re completely different things when they’re apart, together they’re their own flavor entity: apple-cinnamon. Just speaking that word brings to mind the combo of cozy, warm spice and tender, sweet apples. And that combo (with an added sidekick of chopped walnuts for a bit of crunch) is just the pair to flavor a simple everyday cake like this one.

We consider an “everyday” cake to be a cake that comes together in one bowl, takes less than 15 minutes to get in the oven, and doesn’t need any frosting. You know, the kind that would easily pass for a quick bread if it were baked in a loaf pan? That’s what this is. You can bake it in any kind of pan you like, and eat it as a snack or a casual dessert, or even sneak a piece in for breakfast… It doesn’t really matter. We just know it’s good!

This cake has a moist and tender crumb and is strong in cinnamon flavor. It isn’t overrun with apples – there’s just enough to keep it moist and flavorful – but make sure you chop them pretty well; you don’t really want big chunks here. It’s a straightforward cake. Simple to make, easy to enjoy, and flavored with a classic combination of sweetness and spice. It’s everything nice!

Cinnamon Apple Cake

Yield(s): Serves 8-10

1 hour

4.4

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Ingredients

• 2 cups all-purpose flour
• 1 large apple, peeled and chopped
• 1 cup vegetable oil
• 1 cup dark brown sugar
• 1/2 cup granulated white sugar
• 1/2 cup walnuts, chopped
• 2 large eggs
• 1 tablespoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Preparation

1. Preheat oven to 350°F and lightly grease a 9-inch round cake pan.
2. In a medium bowl, mix together the eggs and oil. Add the cinnamon, white and brown sugars, and vanilla extract and mix until combined.
3. Add the flour, salt, baking soda, and baking powder, and mix until thoroughly incorporated. Fold in the apples and the nuts and pour batter into prepared pan.
4. Bake until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool for 15 minutes before slicing and serving. Enjoy!

Savory Cabbage Rolls with Creamy Dill Sauce

Ingredients:
For the Cabbage Rolls:

1 whole cabbage
1.5 kg minced meat
15 g salt
7 g black pepper
2 eggs
100 g hard cheese, grated
350 g bacon, sliced
For the Sauce:

100 g cheese cream
120 g sweet cooking cream
7 g dill, chopped
5 g salt
70 g pickled cucumbers, diced
4 cloves garlic, minced
20 g mustard

Directions:
Preheat the Oven:
Preheat your oven to 160°C (320°F).
Prepare the Cabbage:
Core the cabbage and blanch it in boiling water until the leaves are tender and pliable.
Carefully separate the leaves and set them aside.
Prepare the Filling:
In a large bowl, mix the minced meat with salt, pepper, and eggs.
Form the mixture into rolls, wrapping each roll in a cabbage leaf.

Assemble the Dish:
Arrange the sliced bacon in the bottom of a baking dish.
Place the cabbage rolls on top of the bacon.
Prepare the Sauce:
In a separate bowl, combine the cheese cream, sweet cooking cream, chopped dill, salt, diced pickled cucumbers, minced garlic, and mustard.
Pour the sauce over the cabbage rolls.

Bake:
Cover the baking dish with aluminum foil or a lid.
Bake in the preheated oven for 2 hours, or until the rolls are tender and cooked through.
Prep Time: 30 minutes
Cooking Time: 2 hours
Total Time: 2 hours 30 minutes
Calories: 350 kcal per serving
Servings: 6

Why This Recipe Works:

Our Cabbage Rolls are crafted with a mix of finely minced meat and aromatic spices, wrapped in tender blanched cabbage leaves, and baked to perfection with a slice of bacon. The rolls are then topped with a unique creamy dill sauce that adds a luxurious richness to the dish. The combination of these elements creates a balance of textures and flavors that are hearty yet refined.

Serving Suggestions:
Serve the cabbage rolls hot, with a side of mashed potatoes or steamed vegetables.
Garnish with extra chopped dill or parsley for a fresh touch.

Cooking Tips:
Ensure the cabbage leaves are pliable enough to wrap around the meat mixture without tearing.
For extra flavor, you can add finely chopped onions or garlic to the meat mixture.

Nutritional Benefits:
Cabbage is a low-calorie vegetable rich in vitamins C and K.
The meat provides a good source of protein.
Dill and garlic offer antioxidants and anti-inflammatory properties.

Two things to always remember when roasting a turkey on Thanksgiving: don’t forget to remove the giblets and be sure to keep the meat moist and tender. There are many more turkey-truths out there to follow, based on years of experience and personal preference when it comes to the prized Thanksgiving bird. We’ve tried many different methods over the years and one of our favorite roasting methods is to use a roasting bag.

A “turkey-size” roasting bag is what you’ll need, and at this time of year, it’s pretty easy to find. A roasting bag will be able to cook a turkey as small as eight pounds and as big as 24 pounds! Roasting bags have been around for a while, and one reason why they’re so amazing is that a bag helps to lock in moisture. No one wants a dry turkey on Thanksgiving! This saves the chef time too, as there’s no need to regularly open the oven to baste the turkey.

The process itself is super simple, and saves time on clean up – there’s no charred roasting pan to clean at the end of the day. Once the turkey has been prepared – neck and giblets removed and the whole turkey rinsed and dried – we can begin turkey prep. We place onions and carrots at the bottom of the bag; these will act as props to the bird as well as infusing the meat with great flavor.

Next, the seasoning mix: salt and butter are absolutely essential to a well-seasoned bird, followed by our own mix of seasonings: black pepper, crushed red pepper flakes for a little heat, paprika, ginger, thyme, and some poultry seasoning. The bird gets a nice massage in all of this flavor and is then placed into the roasting bag to cook. Cooking times will vary depending on the size of your turkey and you’ll also want to give the meat time to rest so those all-important juices can be reabsorbed into the meat. After 15 minutes, the turkey is ready for carving.

We spend so much time decorating our homes and our dinner tables for this grand holiday meal. The tablescape is intricately planned and adorned to match the festive theme and please all of our family and friends. From formal tablescapes to more casual dinner settings, and of course, a plethora of side dishes, our tables are made ready to show off the most important centerpiece to any Thanksgiving meal: the turkey. A roasting bag is a super convenient and accessible way to make this year’s turkey something truly special. A few essential ingredients all tossed together in one bag is an excellent way to ensure that the turkey is the true star of the show this Thanksgiving.

How To Cook A Turkey In A Roasting Bag

Ingredients

• 1 oven roasting bag, 19×23 ½-inch
• 1 turkey (8 to 24-pounds), thawed, giblets and neck removed, rinsed and dried
• 2 tablespoons butter, melted
• 1 large onion, quartered
• 4-6 cloves garlic, peeled
• 3 carrots, peeled and cut into 1-inch pieces
• 1 tablespoon all-purpose flour
• 1 tablespoon coarse salt
• 1 teaspoon black pepper
• 1 teaspoon poultry seasoning
• 1 teaspoon paprika
• ½ teaspoon crushed red pepper flakes
• ½ teaspoon ground ginger
• 1 teaspoon dried thyme

Directions

1. Preheat oven to 350°F.
2. In a medium-sized bowl, mix salt, pepper, poultry seasoning, paprika, crushed red pepper flakes, ground ginger, and dried thyme until well combined. Set aside.
3. Shake flour inside the roasting bag. Place bag in a large 2-inch deep roasting pan.
4. Place onion wedges, garlic cloves, and carrot pieces in bottom of roasting bag.
5. Rub turkey with melted butter. Evenly spread and rub seasoning mix around whole turkey.
6. Place turkey into the bag, resting on top of onions and carrots. Roasting bag opening should face one end of the roasting pan and not open upwards.
7. Close and seal with cooking twine. Cut 4-6 slits in top of roasting bag.
8. Transfer roasting pan to oven and bake according to the weight of the turkey. (See weight and cooking times below)
9. When turkey reaches an internal temperature of 180°F in at the thickest part of the turkey thigh, remove from oven and rest in oven bag for 15 minutes to allow juices to settle back into the turkey.
10. Use a carving fork to lift turkey from bag and transfer to a carving board. Carve and enjoy!

Turkey Cooking Times

• 1.5-2 hours for 8-12 lb turkeys
• 2-2.5 hours for 12-16 lb turkeys
• 2.5-3 hours for 16-20 lb turkeys
• 3-3.5 hours for 20-24 lb turkeys

Clean and Sugar-Free Banana Walnut Cookies

Prepare to enjoy guilt-free cookies with just two wholesome ingredients!

Ingredients:

• 1 cup walnuts
• 2 ripe bananas
• Lemon juice (optional)
• Ginger (optional)
• Tangerine peel (optional)
• Cinnamon (optional)

Instructions:

1. Preheat your oven to 190°C (380°F).
2. In a food processor, add 1 cup of walnuts and blend until they reach a coarse, crumbly texture.
3. Mash 2 ripe bananas in a mixing bowl until they are smooth and creamy. You can add a splash of lemon juice for extra flavor if desired.
4. If you like, you can add optional ingredients like a pinch of ginger, tangerine peel, or a sprinkle of cinnamon to enhance the flavor.
5. Combine the blended walnuts with the mashed bananas in the mixing bowl and mix well until you have a thick cookie dough.
6. Line a baking sheet with parchment paper.
7. Drop spoonfuls of the cookie dough onto the parchment paper, shaping them into cookie-sized portions.
8. Bake in the preheated oven for approximately 35 minutes or until the cookies turn golden brown.
9. Once done, remove them from the oven and let them cool on a wire rack.
10. Enjoy your clean, sugar-free banana walnut cookies guilt-free! 
11. These cookies are a healthy treat that’s easy to make and delicious.

Enjoy! 

Pecan pie is a family favorite throughout the year, but it’s especially nice during the holidays. It’s a Thanksgiving and Christmas staple, but every once in a while we like to switch it up a little bit, tweaking things here and there, so that we get a unique dessert that breathes new life into a classic, and that offers a little surprise to our hungry friends and family. Here we took an “island” approach and added coconut and pineapple to our pie – it was so good, you have to try it!

The addition of coconut and pineapple, while seemingly random, was totally amazing and our family raved about how much they loved it! We ended up having to bake ours for a little longer than you would typically, but the extra bake time was worth it in the end.

Feel free to also make a traditional pecan pie, but don’t ignore this tropical version – it’s a game changer. Guests just might like this version even better!

Island Pecan Pie

Yield(s): Serves 8

1 hour 20 minutes

4.3

Rated by 471 reviewers

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Ingredients

• 1 pie crust (homemade or store-bought)
• 1 3/4 cups sugar
• 1 cup pecans, roughly chopped
• 1 cup crushed pineapple, drained
• 1 cup shredded coconut
• 1/2 cup (1 stick) unsalted butter, melted
• 5 eggs, room temperature
• 1 tablespoon cornstarch
• 1 tablespoon all-purpose flour
• 1/4 teaspoon salt

Preparation

1. Preheat oven to 300º F.
2. In a large bowl, beat together sugar, eggs, cornstarch, flour and salt until thoroughly combined and incorporated.
3. Mix in melted butter, then fold in pecans, pineapple and coconut.
4. Place pie crust in a round baking dish, then pour pecan mixture over the crust. Crimp edges of crust.
5. Place baking dish in oven and bake for 55 minutes, or until almost set.
6. Cover with aluminum foil and bake for another 15-20 or until center is just set.
7. Remove from oven and garnish with whipped cream and toasted coconut. Enjoy!