Boiling Water Dumplings with Savory Filling

 Ingredients:

For the Dough:

– 175 ml boiling water
– 1 tsp salt
– 350 gr flour
– 20 ml vegetable oil

For the Filling:

– 2 onions, finely chopped
– Greens to taste
– 250 gr minced meat
– Salt and spices to taste
– 30 ml boiling water

For Frying:

– Vegetable oil

‍ Instructions:

1. In a bowl, mix boiling water, salt, and flour to make a dough. Knead until smooth, then add vegetable oil. Set aside.
2. For the filling, sauté chopped onions in oil until golden. Add minced meat, salt, and spices. Cook until meat is browned.
3. Roll out the dough and cut into circles.
4. Place a spoonful of filling in the center of each circle. Fold and seal the edges.
5. Boil dumplings in salted water until they float.
6. Sauté boiled dumplings in oil until golden brown.

Italian Lemon Yogurt Cake Recipe without sugar

INGREDIENTS:

• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• 1 cup plain coconut yogurt or use whole milk yogurt
• Stevia powder
• 3 large eggs
• 2 teaspoons grated lemon zest 2 lemons
• ⅓ cup freshly squeezed lemon juice
• ½ teaspoon pure vanilla extract
• ½ cup olive oil
• ¼ cup lemon juice
• ¼ setvia powder

For the glaze:

• juice of one lemon
• 1 cup confectioner’s sugar

INSTRUCTIONS:

Preheat the oven to 350 degrees. Grease an 8½ x 4¼ x 2½-inch loaf pan. Line the bottom with parchment paper. Or you could spray the pan with baking spray.

Dry ingredients: In a large bowl, sift together the flour, baking powder, and salt.

Wet ingredients: In another bowl, whisk together the yogurt, sugar, the eggs, lemon zest, lemon juice, and vanilla. Slowly whisk the dry ingredients into the wet ingredients.

Combine dry with wet ingredients: Slowly whisk the dry ingredients into the wet ingredients.

Fold in the oil: Fold the coconut oil into the batter, incorporate it well with a spatula. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Prep the lemon syrup: While the cake is baking, prepare the lemon syrup: Cook the 1/4 cup lemon juice and 1/4 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

Condensed milk is a pantry staple for many dessert lovers, but its high sugar content can be a challenge for those who need to reduce their sugar intake. Whether you’re on a low-sugar, keto, or diabetic-friendly diet, or simply want to avoid refined sugar, this homemade sugar-free condensed milk recipe provides a delicious alternative that’s easy to make and incredibly versatile. The creamy texture and sweet flavor will work beautifully in a variety of recipes, allowing you to indulge in your favorite treats without any of the guilt.

This sugar-free version of condensed milk is perfect for all kinds of dessert preparations. Whether you use it for baking, puddings, sugar-free brigadiers (Brazilian chocolate truffles), or as a sweet addition to your morning coffee, it offers a rich and velvety consistency that mimics the original. Plus, it’s customizable to suit your specific dietary needs, so you can adjust the sweetness with your preferred sugar-free sweetener. No more worrying about added sugars – just pure, creamy goodness!

Table of Contents
Ingredients
Instructions
Step 1: Combine Ingredients
Step 2: Blend Thoroughly
Step 3: Continue Blending
Step 4: Chill to Set
Usage Suggestions
Important Tips
Storage and Shelf Life
Final Thoughts
Ingredients
1 cup nonfat powdered milk
Nonfat powdered milk is the base of this recipe, providing the same texture and consistency as traditional condensed milk without the fat content. It also helps to keep this recipe lower in calories, which is ideal for those looking for a lighter option.
2 tablespoons sweetener (e.g., stevia, erythritol, or monk fruit)
This is where you can personalize the recipe to your taste. Choose a sugar-free sweetener like stevia, erythritol, or monk fruit to get the sweetness without the sugar. If you prefer a sweeter condensed milk, feel free to adjust the quantity to suit your preference.
1/2 cup hot water
Hot water helps dissolve the powdered milk and the sweetener, making it easier to blend everything into a smooth, creamy consistency. It ensures that the mixture is well-combined and ready to chill in the next step.
1 tablespoon unsalted butter
Adding a tablespoon of unsalted butter to the mixture gives the condensed milk its rich, smooth texture. It also adds a subtle, deliciously creamy flavor that mimics traditional condensed milk.
Instructions
Step 1: Combine Ingredients
Start by adding the nonfat powdered milk, sweetener, hot water, and unsalted butter into your blender or food processor. Make sure the water is hot enough to help dissolve the ingredients quickly, but not boiling, as that could affect the texture of the final product.

Step 2: Blend Thoroughly
Blend the mixture on medium-high speed for about 2-3 minutes, ensuring that the butter melts fully and the sweetener dissolves. The goal is to create a smooth mixture where all the ingredients are fully incorporated. At this stage, the mixture will likely still appear slightly liquid, but that’s completely normal!

Step 3: Continue Blending
After the initial blend, continue blending for another 5 minutes. This extra time helps achieve a uniform texture and ensures that the powdered milk fully dissolves, creating the smooth consistency we want for condensed milk. You may notice that the mixture will thicken as it blends, even though it will still be slightly runny at this stage.

Step 4: Chill to Set
Transfer the blended mixture into a clean container or jar. The liquid may look thinner than you expect, but don’t worry—it will thicken as it chills in the refrigerator. Cover the jar tightly, then refrigerate for 2-3 hours (or even overnight if you have the time). By the time it’s fully chilled, the mixture will firm up to a nice, condensed milk-like texture.

Usage Suggestions
This homemade sugar-free condensed milk is incredibly versatile and can be used in a variety of ways. Here are some ideas on how to use it:

In Puddings & Custards: It’s a great addition to sugar-free or low-carb puddings and custards. Simply swap out traditional condensed milk with this homemade version in your recipes for a lighter option.
In Sugar-Free Brigadiers: Brigadiers are traditional Brazilian chocolate truffles made with condensed milk. This sugar-free version allows you to make this delicious treat without worrying about the sugar content. Use it in place of regular condensed milk in your favorite brigadier recipe for a healthier version.
On Fresh Fruits: Drizzle this creamy condensed milk over fresh fruits like berries, bananas, or apple slices for a light and indulgent treat. The combination of natural sweetness from the fruit and the creamy texture of the milk is heavenly!
On Pancakes & Waffles: Whether for breakfast or dessert, drizzle this sugar-free condensed milk over pancakes or waffles for a rich, creamy topping that won’t ruin your healthy eating goals.
In Coffee or Tea: If you love a creamy coffee or tea, this sugar-free condensed milk will be a game-changer. Simply stir a spoonful into your favorite hot beverage for a smooth, creamy twist. It adds just the right amount of sweetness without the added sugar.
In Baking: Use this sugar-free condensed milk as a substitute in any recipe that calls for traditional condensed milk. Whether it’s pies, cakes, or bars, this healthier alternative will still deliver the same creamy richness you crave.
Important Tips
Thickening Time: One of the most important things to remember when making this sugar-free condensed milk is that it will seem runny immediately after blending. The magic happens in the fridge—don’t be discouraged if it doesn’t look like traditional condensed milk right away. The chilling process is what allows it to thicken and develop the proper texture.
Clean Utensils: Ensure that your blender, jars, or containers are properly cleaned before use to prevent contamination and to keep the condensed milk fresh. A clean, airtight container is essential for keeping your condensed milk in top condition.
Sweetener Choice: The choice of sweetener can make a big difference in flavor, so choose one that you love. Erythritol and monk fruit are great options for those seeking a low-carb or keto-friendly option, while stevia provides a calorie-free sweetener. Always taste the mixture before refrigerating it, and adjust the sweetness to your personal preference.
Customizing the Texture: If you prefer an even creamier texture, you can add a little extra butter or use a heavier cream alternative. Adjusting the liquid-to-powdered milk ratio can also result in a thicker or thinner version, depending on your needs.
Storage and Shelf Life
Once your sugar-free condensed milk has chilled and thickened, it’s ready to use! Here are some tips for storage:

Refrigerate: Store the homemade condensed milk in an airtight container in the refrigerator for up to 5-7 days. Keep the lid on tight to prevent the mixture from absorbing odors from other foods in the fridge.
Freezing: Freezing isn’t recommended for this condensed milk, as it could alter the texture when thawed. It’s best enjoyed fresh within the recommended 5-7 day window.
Final Thoughts
This homemade sugar-free condensed milk recipe is a true game-changer. It allows you to indulge in creamy, sweet desserts without the excess sugar, making it the perfect solution for those with dietary restrictions or anyone looking to cut back on sugar. Whether you use it in your baking, beverages, or as a topping for fruits and pancakes, it’s guaranteed to add that creamy, delicious richness you crave.

So, the next time you need condensed milk, skip the canned versions loaded with sugar and make this easy, healthier alternative at home. Enjoy it in your favorite recipes, and savor the indulgence without the sugar crash!

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Apple-Filled Cake Recipe

Ingredients

For the Filling:

• • 5 medium-sized apples (500g)
  • 1 tablespoon lemon juice

• 2 tablespoons sugar (40g)

For the Dough:

• • 2 eggs (62g each)

• • 5 tablespoons sugar (100g)
  • 8g vanilla sugar (1 tablespoon)
  • 5 tablespoons butter (100g)

• 4g baking powder (1 teaspoon)
• 380-400g flour (about 3 ¼ cups)

Additional Ingredients:

• • 80g sugar
  • 70ml oil
  • 80ml milk

• • 1 teaspoon baking powder
  • 220g flour (1 ¾ cups)
  • Walnuts (optional)

• Jam (optional for topping)

Directions

1. 1. Prepare the Apple Filling:
      • • Peel and slice 5 medium-sized apples (500g).

       

      • Place the apples in water with 1 tablespoon of lemon juice to prevent browning.
      • Toss with 2 tablespoons of sugar (40g) and set aside.

1. 1. Make the Dough:
      • • In a mixing bowl, whisk together 2 eggs, a pinch of salt, 80g of sugar, and 8g of vanilla sugar.
        • Add 5 tablespoons of softened butter (100g) and mix until creamy.
        • Gradually add 380-400g of flour and 4g of baking powder to form a dough.

       

   2. Assemble the Cake:
      • • Roll out the dough to fit a 50cm by 33cm baking dish.
        • Place the apple slices evenly on top of the dough.

       

      • Optionally, sprinkle walnuts on top for added texture.
   3. Bake the Cake:
      • • Preheat the oven to 180°C (356°F).

       

      • Bake for 45-50 minutes until golden brown.
      • Optional: For extra sweetness, brush the top of the cake with a thin layer of jam or sprinkle with powdered sugar.

1. Serve:
   • Allow the cake to cool slightly before cutting. Serve warm or at room temperature with a cup of tea or coffee.

Serving Suggestions

• Pair with a dollop of whipped cream or a scoop of vanilla ice cream.
• Serve with a drizzle of caramel sauce for added richness.

Cooking Tips

• • For a different flavor, add a pinch of cinnamon or nutmeg to the apples.
  • Make sure to not overbake the cake to keep it moist and tender.
  • If you want to make the dough extra flaky, chill it in the fridge for 30 minutes before rolling it out.

Nutritional Benefits

• • Apples are a great source of fiber and vitamins, making this dessert a somewhat healthier option.
  • Eggs provide high-quality protein, and the butter adds essential fats.

Dietary Information

• • Vegetarian
  • Contains gluten, dairy, and eggs

Nutritional Facts (per serving, approximate)

• • Calories: 280
  • Protein: 6g

• • Carbohydrates: 40g
  • Fat: 10g
  • Fiber: 3g

• Sugar: 18g

Storage

• • Store the cake in an airtight container at room temperature for up to 2 days.

• Refrigerate for up to 5 days, reheating slices in the oven or microwave before serving.
• You can freeze the cake for up to 3 months. Let it thaw at room temperature before serving.

Why You’ll Love This Recipe

• • This apple-filled cake is a great way to use up fresh apples, and its sweet, fruity filling makes it perfect for fall.
  • The buttery crust contrasts beautifully with the tender apples, creating a delicious texture combination.
  • It’s easy to make and uses basic pantry ingredients, making it convenient for any occasion.

• The cake is versatile—you can add your own twist with different nuts, spices, or fruit jams.

Unbelievably Easy Minute Tea Cookies Perfect for tea time

Ingredients (Approx. 23 Cookies – ~350g):

– 1 medium egg 
– 50g sugar 
– 50g butter 
– 40g honey (1 tbsp) 
– ~220g flour 
– 3/4 tsp baking powder (4g) 
– A pinch of salt 
– Walnuts 
– Optional fillings: dried apricots, prunes, raisins, or chocolate 

Instructions:

1. Beat the egg and sugar together until creamy.
2. Melt the butter, add honey, and mix well.
3. Combine the egg-sugar mixture with the butter-honey mixture.
4. In a separate bowl, mix flour, baking powder, and a pinch of salt.
5. Gradually add dry ingredients to the wet mixture and knead the dough.
6. Add walnuts (and optional fillings if desired) into the dough.
7. Form small cookie balls and place them on a baking sheet.
8. Bake in a preheated oven at 180°C (356°F) for about 15 minutes

Creamy Lemon Mousse with Raspberry Sauce

Ingredients
For the Lemon Curd:

Lemon juice from 2 lemons (100 ml / ~2/5 cup)
Water (100 ml / ~2/5 cup)
Sugar (120 g / 2/3 cup)
Cornstarch (30 g / 3 tbsp)
Turmeric (1/3 tsp), for color
For the Raspberry Sauce:

Raspberries (100 g / 3.5 oz)
Sugar (70 g / 1/3 cup)
Pectin (3 g / 2/3 tsp)
For the Whipped Cream:

Whipped cream 33-38% fat content (250 ml / 1 cup)
Sugar (50 g / 1/4 cup)

Directions

Prepare the Lemon Curd:
In a saucepan, combine lemon juice, water, sugar, cornstarch, and turmeric.
Cook over low heat, stirring continuously, until the mixture thickens.
Remove from heat and allow to cool. Transfer to the refrigerator to chill.

Make the Raspberry Sauce:
In a separate saucepan, combine raspberries, sugar, and pectin.
Bring to a boil, then simmer for about 3 minutes until slightly thickened.
Remove from heat and let it cool. Chill in the refrigerator.

Prepare the Whipped Cream:
In a mixing bowl, whip the cold whipped cream and sugar together until stiff peaks form.
Reserve about 3-4 tablespoons of whipped cream for garnish.

Assemble the Mousse:
Mix the chilled lemon curd with the whipped cream until well combined.
Transfer the lemon mousse mixture into a piping bag.

Serve:
Pipe the lemon mousse into serving glasses or bowls.
Drizzle the chilled raspberry sauce over the mousse.
Optionally, garnish with reserved whipped cream.
Serve chilled and enjoy!

Serving Suggestions
Garnish with fresh mint leaves or a sprinkle of lemon zest for added freshness.
Pair with a crisp white wine or sparkling water for a refreshing dessert experience.
Serve alongside a light salad or a delicate appetizer to balance out the flavors.

Cooking Tips
Chill Everything: Make sure the whipped cream and lemon curd are well chilled for best results.
Consistent Texture: Stir the lemon curd continuously to avoid lumps and ensure a smooth consistency.
Cool Completely: Let the raspberry sauce cool completely before using to avoid melting the mousse.

Crusty Mini Baguettes: A Taste of France in Your Kitchen

Ingredients

For 8 mini baguettes:

• 2 1/2 cups (320 g / 11.3 oz) bread flour
• 3/4 cup + 2 tbsp (210 ml) water
• 1 tsp (3 g) brewer’s yeast or 1/2 tsp (2 g) dry yeast
• 1 tsp (5 g) sugar
• 1 tsp (5 g) salt

Detailed Instructions

1. Begin by combining the bread flour, yeast, sugar, and salt in a large mixing bowl. If using dry yeast, ensure it’s not in direct contact with the salt, as salt can inhibit yeast activity. Whisk these dry ingredients together to ensure even distribution.
2. Gradually add the water to the dry ingredients, mixing as you go. You may need to adjust the amount of water slightly depending on the humidity and the exact protein content of your flour. The goal is to form a shaggy dough that comes together but isn’t too sticky.
3. Turn the dough out onto a clean, lightly floured surface and begin kneading. This step is crucial for developing the gluten structure that gives baguettes their characteristic chewy texture. Knead for about 10 minutes until the dough becomes smooth and elastic. To test if it’s ready, gently press your finger into the dough – it should spring back slowly.
4. Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm, draft-free place for about 1 hour. The ideal temperature for rising is around 75°F to 80°F (24°C to 27°C). The dough should roughly double in size.
5. After the first rise, gently punch down the dough to release the gas bubbles that have formed. This helps to redistribute the yeast and sugar, leading to a more even second rise.
6. Divide the dough into 8 equal portions. You can use a scale for precision, but eyeballing it works too. Each portion should be about 65-70 grams.
7. Shape each portion into a mini baguette. To do this, flatten the dough slightly, then fold it lengthwise and pinch the seam to seal. Roll gently with your hands to elongate the dough, tapering the ends slightly for that classic baguette shape.
8. Place the shaped mini baguettes on a baking sheet lined with parchment paper. Leave enough space between each baguette for them to expand. Cover the baguettes loosely with a clean kitchen towel or lightly oiled plastic wrap and let them rise for another 30 minutes.
9. While the baguettes are in their final rise, preheat your oven to 425°F (220°C). If you have a baking stone, place it in the oven now to heat up. Also, place an empty baking pan on the bottom rack of the oven – we’ll use this to create steam later.
10. Just before baking, use a sharp knife or a bread lame to score the tops of the baguettes. Make 3-4 diagonal slashes across each baguette. These cuts allow the bread to expand properly during baking and create that classic baguette appearance.
11. Slide the baking sheet with the baguettes into the preheated oven. Quickly pour about 1 cup of hot water into the empty baking pan at the bottom of the oven and close the door immediately. This creates steam, which helps develop a crispy crust.
12. Bake for 15-20 minutes, or until the baguettes are golden brown and sound hollow when tapped on the bottom. The exact baking time may vary depending on your oven, so keep an eye on them after the 15-minute mark.
13. Once baked, transfer the mini baguettes to a wire rack to cool. This allows air to circulate around the bread, preventing the bottom from becoming soggy.

Crusty Mini Baguettes: A Taste of France in Your Kitchen

Ingredients

For 8 mini baguettes:

• 2 1/2 cups (320 g / 11.3 oz) bread flour
• 3/4 cup + 2 tbsp (210 ml) water
• 1 tsp (3 g) brewer’s yeast or 1/2 tsp (2 g) dry yeast
• 1 tsp (5 g) sugar
• 1 tsp (5 g) salt

Detailed Instructions

1. Begin by combining the bread flour, yeast, sugar, and salt in a large mixing bowl. If using dry yeast, ensure it’s not in direct contact with the salt, as salt can inhibit yeast activity. Whisk these dry ingredients together to ensure even distribution.
2. Gradually add the water to the dry ingredients, mixing as you go. You may need to adjust the amount of water slightly depending on the humidity and the exact protein content of your flour. The goal is to form a shaggy dough that comes together but isn’t too sticky.
3. Turn the dough out onto a clean, lightly floured surface and begin kneading. This step is crucial for developing the gluten structure that gives baguettes their characteristic chewy texture. Knead for about 10 minutes until the dough becomes smooth and elastic. To test if it’s ready, gently press your finger into the dough – it should spring back slowly.
4. Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm, draft-free place for about 1 hour. The ideal temperature for rising is around 75°F to 80°F (24°C to 27°C). The dough should roughly double in size.
5. After the first rise, gently punch down the dough to release the gas bubbles that have formed. This helps to redistribute the yeast and sugar, leading to a more even second rise.
6. Divide the dough into 8 equal portions. You can use a scale for precision, but eyeballing it works too. Each portion should be about 65-70 grams.
7. Shape each portion into a mini baguette. To do this, flatten the dough slightly, then fold it lengthwise and pinch the seam to seal. Roll gently with your hands to elongate the dough, tapering the ends slightly for that classic baguette shape.
8. Place the shaped mini baguettes on a baking sheet lined with parchment paper. Leave enough space between each baguette for them to expand. Cover the baguettes loosely with a clean kitchen towel or lightly oiled plastic wrap and let them rise for another 30 minutes.
9. While the baguettes are in their final rise, preheat your oven to 425°F (220°C). If you have a baking stone, place it in the oven now to heat up. Also, place an empty baking pan on the bottom rack of the oven – we’ll use this to create steam later.
10. Just before baking, use a sharp knife or a bread lame to score the tops of the baguettes. Make 3-4 diagonal slashes across each baguette. These cuts allow the bread to expand properly during baking and create that classic baguette appearance.
11. Slide the baking sheet with the baguettes into the preheated oven. Quickly pour about 1 cup of hot water into the empty baking pan at the bottom of the oven and close the door immediately. This creates steam, which helps develop a crispy crust.
12. Bake for 15-20 minutes, or until the baguettes are golden brown and sound hollow when tapped on the bottom. The exact baking time may vary depending on your oven, so keep an eye on them after the 15-minute mark.
13. Once baked, transfer the mini baguettes to a wire rack to cool. This allows air to circulate around the bread, preventing the bottom from becoming soggy.

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

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.

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.

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.

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.

Step 2: Prepare the Filling

Cook the Onions: In a skillet, heat olive oil over medium heat. Add minced garlic and chopped onions; sauté until softened and translucent.

Add Minced Meat: Stir in the minced meat of your choice, breaking it apart with a spatula. Cook until browned.

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

Prepare the Cheese Filling: In a separate bowl, combine mozzarella cheese, feta cheese, fresh green coriander, dried parsley, and Aleppo pepper. Mix well.

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).

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.

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

Preheat Oven: Preheat your oven to 180°C (350°F).

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.

Chocolate Nut Cake with Cream Cheese Filling and Chocolate Glaze
This Chocolate Nut Cake is a rich, decadent dessert featuring layers of moist cake made with kefir and cocoa powder, filled with a creamy mixture of cream cheese and boiled condensed milk, and topped with a smooth, glossy chocolate glaze. The combination of dark chocolate, almonds, and hazelnuts adds texture and flavor to every bite, making it perfect for special occasions or whenever you’re craving an indulgent treat. The cake is easy to prepare and the kefir adds a slight tang to the batter, keeping the cake moist and flavorful.

Full Recipe:
Ingredients:
For the Cake:
150g butter (at room temperature)
1/4 tsp salt

300g sugar
3 chicken eggs
150ml vegetable oil

330g flour
270ml kefir
1 tbsp cocoa powder

1 tsp baking soda
1 tsp baking powder
350g soft cream cheese

2 tbsp boiled condensed milk
100g dark chocolate (melted)
100g almonds (roughly chopped)

100g hazelnuts (roughly chopped)
For the Chocolate Glaze:
600g dark chocolate (melted)
70ml vegetable oil

Step-by-Step Instructions:
Step 1: Prepare the Cake Batter
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
Cream the Butter and Sugar:
In a large bowl, beat the 150g of softened butter and 300g of sugar until light and fluffy, about 2-3 minutes.

Add the Eggs and Oil:
Gradually add the eggs one at a time, beating well after each addition. Then, slowly pour in 150ml of vegetable oil while continuing to mix until well combined.

Combine Dry Ingredients:
In a separate bowl, sift together the 330g of flour, 1 tbsp cocoa powder, 1 tsp baking soda, 1 tsp baking powder, and 1/4 tsp salt.
Add Dry Ingredients and Kefir:
Alternately add the flour mixture and 270ml of kefir to the wet mixture, starting and ending with the dry ingredients. Mix just until combined, making sure not to overmix.

Add the Nuts:
Fold in the roughly chopped almonds and hazelnuts, distributing them evenly through the batter.

Step 2: Bake the Cake
Divide and Bake:
Pour the batter evenly into the prepared cake pans and smooth the tops. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
Cool the Cakes:
Once baked, remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer the cakes to a wire rack to cool completely.

Step 3: Prepare the Cream Cheese Filling
Mix the Cream Cheese and Condensed Milk:
In a medium bowl, beat the 350g of soft cream cheese with 2 tablespoons of boiled condensed milk until smooth and creamy.

Add Melted Chocolate:
Fold in 100g of melted dark chocolate, mixing until fully combined. Set the filling aside to firm up slightly while the cakes continue to cool.
Step 4: Assemble the Cake
Layer the Cakes:
Once the cakes have cooled, place one cake layer on a serving plate or cake stand. Spread half of the cream cheese filling evenly over the top.

Add the Second Layer:
Place the second cake layer on top of the filling and gently press down. Spread the remaining cream cheese mixture over the top layer, smoothing it evenly.

Step 5: Prepare the Chocolate Glaze
Melt the Chocolate:
In a microwave-safe bowl, melt 600g of dark chocolate in 30-second intervals, stirring after each interval to avoid burning.
Add Vegetable Oil:
Once the chocolate is fully melted, stir in 70ml of vegetable oil to create a smooth, glossy glaze.

Step 6: Glaze the Cake
Pour the Glaze:
Once the cake is assembled and the filling is set, pour the melted chocolate glaze over the top of the cake, allowing it to drip down the sides for a beautiful finish.

Let the Glaze Set:
Let the glaze set at room temperature for about 30 minutes, or place the cake in the refrigerator for a quicker setting time.
Step 7: Garnish and Serve
Garnish:
Optionally, sprinkle extra chopped nuts or grated chocolate on top of the cake for added texture and decoration.

Serve:
Slice the cake and serve it on its own, or pair it with a scoop of vanilla ice cream or a drizzle of extra chocolate sauce.

Cooking Tips:
Room Temperature Ingredients: Ensure the butter, eggs, and cream cheese are at room temperature before mixing. This helps the ingredients blend together more easily and results in a smoother batter and filling.
Avoid Overmixing: When combining the dry and wet ingredients, mix just until the flour is incorporated. Overmixing can result in a dense cake instead of a light, fluffy texture.
Nut Alternatives: Feel free to experiment with different nuts if you prefer—pecans or walnuts are great alternatives to almonds and hazelnuts.

Melt the Chocolate Carefully: When melting chocolate in the microwave, be sure to stir it every 30 seconds to prevent it from burning.
Storing the Cake: This cake stores well in the refrigerator and can be made a day in advance, allowing the flavors to meld together beautifully.
Storage:
Refrigeration: Store leftover cake in an airtight container in the refrigerator for up to 3-4 days. The cream cheese filling and chocolate glaze will remain fresh when kept chilled.

Freezing: You can freeze the cake (without the glaze) by wrapping it tightly in plastic wrap and placing it in a freezer-safe container for up to 2 months. Thaw the cake in the refrigerator overnight before glazing and serving.
Reheating: This cake is best enjoyed at room temperature, so if refrigerated, allow it to sit out for 20-30 minutes before serving.
Nutritional Facts (per serving, based on 12 servings):
Calories: 550

Total Fat: 40g
Saturated Fat: 18g
Cholesterol: 125mg

Sodium: 250mg
Carbohydrates: 48g
Fiber: 4g

Sugar: 30g
Protein: 9g

Banana Foster Pudding

Ingredients

6 egg yolks
125 grams of sugar
1 teaspoon of vanilla flavoring
2 bananas that are ready to eat.
1 liter of milk
3 tablespoons of cornstarch
20 milliliters of milk
For a dessert called Bananas Foster:

10 grams of butter
50 grams of sugar
1 Banana

Preparation

Take six eggs and separate the yellow part from the white part. Put the yellow parts in a big bowl.
Mix in sugar and vanilla extract until well blended.
In a bowl, put ripe bananas and crush them with a fork. Then, add the crushed bananas to the mixture of egg yolks and mix everything well.
Pour milk over the mixture of egg yolk and banana, then whisk everything together.
Put the cornstarch in a small bowl and pour in some milk. Stir until the cornstarch is completely dissolved.
Add the milk and cornstarch mix to the bowl with the egg yolk and banana mix. Stir everything together well.
Put the mix in a pot and cook on low heat while stirring with a whisk to prevent it from sticking to the pot.
Keep cooking for around 10 minutes or until the mixture becomes thicker.
Put the mixture into 4 small dessert cups, allow them to cool and solidify.
Put butter in a pan and let it melt.
Sprinkle sugar on top of melted butter, stir thoroughly, and heat until melted.
Slice a banana, put it in the caramel, and stir until the banana is covered with caramel.
Put the bananas foster on top of the banana pudding, then refrigerate for at least 3 hours or until firm.

Banana Nut Muffins Recipe

These banana nut muffins are a delicious and easy way to enjoy ripe bananas, packed with flavor and a hint of crunch from the chopped nuts. Perfect for breakfast, a snack, or a treat with your afternoon tea, these muffins are soft, moist, and full of banana goodness.

Ingredients:

• 1 1/2 cups (180 grams) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 ripe bananas, mashed
• 3/4 cup (150 grams) granulated sugar
• 1/3 cup (80 milliliters) vegetable oil or melted butter
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 1/2 cup (60 grams) chopped nuts (walnuts or pecans)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups with butter or non-stick spray to prevent the muffins from sticking.

2. Prepare the Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set the bowl aside while you work on the wet ingredients.

3. Mix the Wet Ingredients: In a separate large bowl, mash the ripe bananas using a fork or potato masher until they are smooth with a few lumps. Add the granulated sugar, vegetable oil (or melted butter), beaten egg, and vanilla extract. Stir until all the ingredients are well combined.

4. Combine Wet and Dry Ingredients: Add the dry ingredients into the banana mixture. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can lead to dense muffins. If the batter looks a little lumpy, that’s perfectly fine.

5. Add the Nuts: Fold in the chopped walnuts or pecans, making sure they are evenly distributed throughout the batter.

6. Fill the Muffin Tin: Spoon the batter into the muffin cups, filling each cup about two-thirds full. You can use an ice cream scoop for evenly sized portions.

7. Bake: Place the muffin tin in the preheated oven and bake for about 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs attached.

8. Cool and Serve: Remove the muffins from the oven and let them cool in the tin for 5 minutes. After that, transfer the muffins to a wire rack to cool completely. Serve and enjoy with your favorite hot drink!

Tips:

• If you want to add an extra layer of flavor, sprinkle a little sugar on top of each muffin before baking.
• These muffins freeze well. Simply store them in an airtight container for up to 3 months and reheat as needed.

This recipe is a great way to use overripe bananas and turns them into a sweet, comforting snack!

Vegan Baked Cabbage with Cheese and Creamy Sauce

Microwave Chocolate Dessert With Just 3 Ingredients

Craving something sweet, chocolaty, and super easy to make? This Microwave Chocolate Dessert is the answer! With only three ingredients, you can whip up a rich, velvety treat that will satisfy your chocolate cravings in no time. Here’s how to make this indulgent yet simple dessert.

Ingredients:

• 7 oz (200 grams) dark chocolate or semi-sweet chocolate
• 14 oz (395 grams) sweetened condensed milk
• 1 cup cocoa powder

Instructions:

1. Melt the Chocolate: Start by breaking the dark chocolate into small pieces and placing them in a microwave-safe bowl. Microwave the chocolate in 30-second intervals. Stir after each interval to ensure even melting. This process will take about 1 to 1.5 minutes, depending on your microwave. Keep stirring until the chocolate is completely smooth and fully melted.
2. Combine the Sweetened Condensed Milk: Once the chocolate has melted, pour in the sweetened condensed milk. Stir the mixture well until the chocolate and milk are fully combined. The condensed milk adds sweetness and creaminess to the dessert, making it smooth and rich.
3. Add Cocoa Powder: Now, add ½ cup of the cocoa powder to the chocolate mixture and stir until smooth. You want the cocoa powder to blend in completely, giving the dessert a deep chocolate flavor. After the first ½ cup is fully mixed, add the remaining ½ cup of cocoa powder and continue stirring until the mixture is thick, smooth, and homogeneous.
4. Prepare the Dish: Line a glass or square dish with plastic wrap to make removing the dessert easier later on. Pour the chocolate mixture into the dish, spreading it evenly with a spatula or spoon. Use the back of the spoon to smooth out the surface.
5. Chill the Dessert: Refrigerate the dish for 2 to 3 hours, or until the chocolate mixture has set and is firm to the touch. You want it to have a dense, fudge-like consistency.
6. Serve: Once the dessert is chilled and firm, remove it from the dish and peel off the plastic wrap. Dust the top lightly with additional cocoa powder for a polished finish. Cut the dessert into small squares or bite-sized pieces. It’s ready to serve and enjoy!

Tips:

• You can also drizzle the dessert with melted chocolate or add a sprinkle of sea salt on top for an extra flavor boost.
• If you prefer a sweeter version, you can use milk chocolate instead of dark or semi-sweet.

This microwave chocolate dessert is not only quick and easy but also utterly decadent. Whether you’re having a cozy night in or need a quick dessert for guests, this recipe is sure to impress!