Ingredients:

 

• • Butter: 200 g (7 oz)
  • Powdered Sugar: 100 g (3.5 oz, 1/2 cup)
  • Egg: 1

 

• • Flour: 250 g (9 oz, 2 cups)
  • Vanilla Sugar: 10 g (1 tablespoon)
  • Apricot Jam: For filling

 

• Salt: A pinch

Directions:

1. Prepare the Dough:
   • • In a large mixing bowl, beat 200 g of butter with a hand mixer until smooth and creamy.

    

   • • Add 100 g powdered sugar, 10 g vanilla sugar, and a pinch of salt. Mix until well combined.
     • Add the egg and continue mixing until the mixture is light and fluffy.
     • Sift in 250 g of flour and mix until a soft dough forms.

    

2. Shape the Cookies:
   • • Transfer the dough into a piping bag fitted with a star tip.
     • Pipe small rounds or your desired shapes onto a baking sheet lined with parchment paper.

    

   • Add a small dollop of apricot jam to the center of each cookie.
3. Chill the Cookies:
   • • Place the cookies in the freezer for 30 minutes to firm up.

    

4. Bake the Cookies:
   • • Preheat your oven to 200°C (392°F).
     • Bake the cookies for 10 minutes, or until lightly golden around the edges.

    

5. Cool and Serve:
   • • Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
     • Dust with powdered sugar if desired and serve.

    

Serving Suggestions:

• • Pair with a cup of hot tea or coffee for a cozy treat.

 

• • Include in holiday cookie gift boxes for friends and family.
  • Serve with a dollop of whipped cream on the side for extra indulgence.
  • Enjoy as a sweet finish to a dinner party.

 

• Use different flavors of jam for variety, like raspberry or strawberry.

Cooking Tips:

• • Use room-temperature butter for a creamier dough.

 

• • For a firmer texture, chill the dough before piping.
  • If apricot jam is too thick, warm it slightly for easier dolloping.
  • Keep an eye on the cookies while baking; they can overbrown quickly.

 

• Store in an airtight container to maintain their freshness.

Why You’ll Love This Recipe:

• • Buttery and tender texture with a delightful burst of apricot jam.

 

• • Easy to make with simple, everyday ingredients.
  • Perfect for festive occasions or as an everyday treat.
  • Versatile – customize with your favorite jam flavors or cookie shapes.

Conclusion:
These Vanilla Butter Cookies with Apricot Jam are a classic treat that’s simple to prepare yet impressive in taste and presentation. Whether for special occasions or everyday indulgence, their rich, buttery flavor and sweet jam center make them a favorite for all ages. Bake a batch and enjoy the comforting aroma and taste of homemade cookies!

Ingredients

• • All-Purpose Flour: 3½ cups (450 g)

 

• • Dry Yeast: 2¼ teaspoons (1 packet)
  • Granulated Sugar: ⅓ cup (65 g)
  • Salt: ½ teaspoon

 

• • Milk: ¾ cup (180 ml), warm
  • Butter: ¼ cup (60 g), softened
  • Eggs: 2 large

 

• • Vanilla Extract: 1 teaspoon
  • Vegetable Oil: For frying
  • Powdered Sugar or Granulated Sugar: For dusting

 

Directions

• • Prepare the Dough:
    • • In a small bowl, dissolve the dry yeast and 1 tablespoon of sugar in the warm milk. Let it sit for 5-10 minutes until frothy.
      • In a large mixing bowl, combine the flour, remaining sugar, and salt. Add the yeast mixture, softened butter, eggs, and vanilla extract.
      • Mix until a soft dough forms. Knead the dough on a floured surface for 8-10 minutes, or until smooth and elastic.

     

  • Let the Dough Rise:
    • Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1.5 hours, or until it doubles in size.

 

• • Shape the Donuts:
    • Punch down the risen dough and roll it out on a floured surface to about ½-inch thickness.
    • Use a donut cutter or two round cutters (one larger, one smaller) to cut out donut shapes. Re-roll the scraps as needed.

 

• Second Rise:
  • Place the cut donuts on a parchment-lined baking sheet, cover loosely, and let them rise for another 30 minutes until slightly puffy.
• Fry the Donuts:
  • • Heat vegetable oil in a deep pan to 350°F (175°C). Fry the donuts in batches, 1-2 minutes per side, until golden brown.

   

  • Remove with a slotted spoon and drain on paper towels.
• Dust and Serve:
  • • While still warm, dust the donuts with powdered sugar or roll them in granulated sugar. Serve immediately.

   

5 Serving Suggestions

• • Serve with a side of Nutella or jam for dipping.
  • Fill the donuts with custard, pastry cream, or chocolate ganache.

 

• • Enjoy with a cup of espresso or cappuccino for a classic Italian experience.
  • Top with a drizzle of honey and a sprinkle of crushed nuts.
  • Serve as a dessert with a scoop of vanilla gelato.

 

5 Cooking Tips

• • Use warm (not hot) milk to activate the yeast effectively.
  • Ensure the oil is at the correct frying temperature to avoid soggy donuts.
  • Don’t overcrowd the pan while frying to maintain even cooking.

 

• For a fluffier texture, allow the dough to rise fully during both proofing stages.
• Use a thermometer to monitor the oil temperature for consistent results.

Nutritional Benefits

• • Eggs: Provide high-quality protein and essential nutrients.

 

• Milk: Adds calcium and a slight creaminess to the dough.
• Butter: Enhances flavor and adds richness.

Dietary Information

• • Vegetarian: Yes

 

• Gluten-Free: No (substitute with gluten-free flour for a gluten-free version)
• Dairy-Free: No (use dairy-free milk and butter for a dairy-free option)

Nutritional Facts (Per Donut)

• • Calories: 220 kcal

 

• • Protein: 5g
  • Fat: 10g
  • Carbohydrates: 28g

 

• Fiber: 1g
• Sugar: 8g

Ingredients

• • 75g (1/2 cup / 2.6 oz) almonds
  • 50g (1/2 cup / 1.8 oz) walnuts

 

• • 50g (1/2 cup / 1.8 oz) pumpkin seeds
  • 250g (1 and 2/3 cups / 8.8 oz) dates, pitted
  • 100g (1/3 cup / 3.5 oz) peanut butter (or any nut butter of your choice)

 

• 40g (1/4 cup / 1.4 oz) dried cranberries
• 1 pinch of salt

Directions

1. 1. Toast the Nuts:
      In a skillet over medium heat, toast the almonds for 2 minutes. Add the walnuts and pumpkin seeds, cooking for an additional 2 minutes. Transfer the nuts to a plate to cool completely.

 

1. 1. Prepare the Dates:
      Soak the dates in cold water for 15 minutes to soften them. Drain the water and remove the pits from the dates. Place the dates in a food processor or blender.
   2. Blend the Mixture:
      Add the peanut butter to the dates in the food processor and blend until the mixture is well combined and forms a sticky paste. Add the cooled nuts and pulse again, ensuring the mixture remains slightly chunky for texture.
   3. Add Cranberries:
      Soak the dried cranberries in cold water for 15 minutes, then drain. Add the cranberries and a pinch of salt to the food processor. Pulse the mixture briefly, keeping it chunky to maintain the texture.

 

1. 1. Form the Bars:
      Place the mixture on a sheet of parchment paper. Use a spoon or spatula to press and smooth the mixture into an even, compact layer. Cover with another sheet of parchment paper and press down firmly to ensure the bars hold together.
   2. Chill and Cut:
      Transfer the mixture to the freezer and chill for 2-3 hours until firm. Remove from the freezer and cut into bars or squares of your desired size.
   3. Store:
      Store the bars in an airtight container in the refrigerator for up to 1 week, or freeze them for longer storage (up to 3 months).

 

Serving Suggestions

• • Enjoy these bars as a quick snack or breakfast on the go.
  • Pair them with a cup of yogurt or a smoothie for a complete meal.
  • Crumble over oatmeal or yogurt for added texture and flavor.

 

Cooking Tips

• • Feel free to substitute other nuts or seeds based on your preference or what you have on hand.
  • Experiment with different dried fruits like raisins, apricots, or figs for a variety of flavors.
  • If you prefer a sweeter bar, you can add a drizzle of honey or maple syrup to the mixture before blending.

 

Nutritional Benefits

• • Nuts and Seeds: Provide healthy fats, protein, and essential nutrients, contributing to satiety and energy.
  • Dates: Offer natural sweetness, fiber, and antioxidants, making them a nutritious alternative to refined sugars.
  • Peanut Butter: Adds creaminess and additional protein, helping to balance the bar’s texture.

 

Dietary Information

• • Vegan: Yes, if using plant-based peanut butter.
  • Gluten-Free: Ensure all ingredients, especially any added sweeteners, are gluten-free.
  • Nut-Free Option: Substitute nut butter with sunflower seed butter and omit nuts, using only seeds.

 

Why You’ll Love This Recipe

• • These bars are a quick and easy way to satisfy your sweet tooth without refined sugars.
  • They are customizable to suit your taste and dietary preferences.
  • Perfect for meal prep, these bars make it easy to have a nutritious snack on hand for busy days.

Ingredients

For the Cake:

• • Carrots: 4, grated
  • Coconut Flakes: 4 tablespoons
  • Sesame Seeds: 2 tablespoons

 

• • Vegetable Oil: 50 ml (neutral in flavor)
  • Egg Whites: 3
  • Egg Yolks: 2

 

• • Juice of 1 Small Orange
  • Sweetener: To taste (options include honey, stevia, or sugar)
  • Salt: A pinch

 

• Orange Zest: From 1 orange
• Juice from Grated Carrots

For the Cream:

• • Juice from 1 Small Orange

 

• • Tapioca Starch: 1 tablespoon (or 2 tablespoons rice flour)
  • Egg Yolk: 1
  • Sweetener: To taste

 

Instructions

Step 1: Prepare the Carrots

1. Peel and grate the carrots finely.
2. Squeeze the grated carrots gently to extract their juice. Set the juice aside for later use in both the cake and the cream.

Step 2: Mix the Cake Batter

1. 1. In a mixing bowl, beat the egg whites until stiff peaks form. Set aside.

 

1. 1. In a separate bowl, whisk the egg yolks, vegetable oil, orange juice, orange zest, and sweetener.
   2. Gradually fold in the grated carrots, coconut flakes, and sesame seeds.
   3. Add a pinch of salt and mix well.

 

1. Gently fold in the whipped egg whites, being careful not to deflate them.

Step 3: Bake the Cake

1. 1. Preheat your oven to 180°C (350°F).
   2. Grease a baking pan and sprinkle with a light dusting of flour or line it with parchment paper.

 

1. Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
2. Allow the cake to cool before applying the cream topping.

Step 4: Prepare the Coconut Cream

1. 1. In a small saucepan, mix the orange juice, carrot juice, tapioca starch, and egg yolk.

 

1. 1. Add the sweetener to taste.
   2. Cook over medium heat, stirring constantly, until the mixture thickens into a smooth cream.
   3. Let the cream cool before spreading it over the cake.

 

Step 5: Assemble and Serve

1. Spread the cooled cream evenly over the top of the cake.
2. Garnish with extra coconut flakes, sesame seeds, or a sprinkle of orange zest.
3. Serve and enjoy your slice of tropical-citrus bliss!

Ingredients:

For the Dough:

• • • • Flour: 650 g (about 5 cups)
    • Sugar: 1/2 cup (100 g)

 

• • • Dry Yeast: 1.5 tsp (6 g)
    • Salt: 1 tsp (4 g)
  ×

  

  • Lukewarm Milk: 300 ml

 

• Vegetable Oil: 2 Tbsp (30 ml)
• Egg White: 1, beaten

For the Filling:

• • • Crushed Walnuts: 200 g (about 2 cups)

 

• • • • Sugar: 80 g (about 1/3 cup)
    • Cinnamon: to taste (usually about 1 tsp)
    • Butter: 5 Tbsp, melted

 

For the Glaze:

Steps How to Make It:

Step 1: Prepare the Dough

1. 1. 1. Activate the Yeast: In a small bowl, combine the lukewarm milk (about 37-40°C or 98-104°F) with the dry yeast and a teaspoon of sugar. Let it sit for about 5-10 minutes, until it becomes frothy.

 

1. 1. 1. Mix Dry Ingredients: In a large mixing bowl, combine the flour, the remaining sugar, and salt. Mix well to ensure the salt and sugar are evenly distributed throughout the flour.
      2. Combine Wet Ingredients: Once the yeast mixture is frothy, add it to the flour mixture along with the vegetable oil and the beaten egg white.
   1. Knead the Dough: Mix the ingredients until a shaggy dough forms, then transfer it to a floured surface. Knead the dough for about 10 minutes until it is smooth and elastic. If the dough is too sticky, you can add a little extra flour as needed.

 

1. First Rise: Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.

Step 2: Prepare the Filling

1. Mix Filling Ingredients: In a medium bowl, combine the crushed walnuts, sugar, and cinnamon. Stir in the melted butter until the mixture is well combined and crumbly.

Step 3: Shape the Bread

1. 1. 1. Roll Out the Dough: Once the dough has risen, punch it down to release the air. Turn it out onto a floured surface and roll it into a rectangle approximately 1 cm thick (about 0.4 inches).

 

1. 1. 1. 1. Add the Filling: Evenly sprinkle the walnut mixture over the rolled-out dough, leaving a small border around the edges.
      1. Roll the Dough: Starting from one of the long edges, carefully roll the dough tightly into a log. Pinch the seams to seal the dough.
      2. Shape the Loaf: Gently twist the dough log and tuck the ends under to fit into a greased loaf pan. You can also place the dough into a round baking pan for a more rustic look.

 

Step 4: Second Rise

1. Let it Rise Again: Cover the loaf with a towel or plastic wrap and let it rise for another 30-45 minutes, until it has risen slightly above the edge of the pan.

Step 5: Prepare the Glaze

1. 1. Make the Egg Wash: In a small bowl, whisk together the egg yolk and milk. This will give the bread a beautiful golden color when baked.

Step 6: Bake the Bread

1. 1. Preheat the Oven: Preheat your oven to 180°C (350°F) during the second rise.

 

1. 1. 1. Glaze the Loaf: Once the dough has risen, brush the top with the egg wash.
      2. Bake: Bake the bread in the preheated oven for about 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
      3. Cool: Remove the bread from the oven and allow it to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

 

Nutrition Facts (per serving, based on 12 servings):

• • • • Calories: 250 kcal
    • Protein: 5 g
    • Fat: 9 g

 

• • • Carbohydrates: 40 g
    • Fiber: 1 g
  • Sugar: 9 g

 

• Calcium: 30 mg

Ingredients:

• • • • 3 ripe bananas, mashed with a fork
    ×
    • ½ cup butter (1 stick) at room temperature

 

• • • 3/4 cup white sugar (or 1 scant cup of honey)
    • 2 eggs, room temperature
  ×

  

  • 1 ½ cups all-purpose flour

 

• • • 1 tsp baking soda
    • ½ tsp salt
    • ½ tsp real vanilla extract

 

• • 1 cup walnuts, toasted and coarsely chopped

• ½ cup raisins

Instructions:

1. 1. Preheat the Oven:
      • • • Preheat your oven to 350°F (175°C).

       

      • Grease a 9×5 inch loaf pan with butter or cooking spray.

1. 1. Prepare the Bananas:
      • • In a bowl, mash the ripe bananas with a fork until smooth. Set aside.

       

   2. Mix the Wet Ingredients:
      • • • In a large mixing bowl, cream the butter and sugar (or honey) together until light and fluffy.
          • Add the eggs one at a time, beating well after each addition.

       

      • • Stir in the mashed bananas and vanilla extract until well combined.

   3. Combine Dry Ingredients:
      • • • In a separate bowl, whisk together the flour, baking soda, and salt.

       

   4. Mix Together:
      • • • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
        • Fold in the toasted walnuts and raisins.

       

   5. Bake:
      • • • Pour the batter into the prepared loaf pan and smooth the top.
          • Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

       

1. Cool:
   • • • Remove from the oven and let the banana bread cool in the pan for about 10 minutes.
       • Transfer the bread to a wire rack to cool completely before slicing.

    

Serving Suggestions:

• • • Enjoy warm with a pat of butter.
  • Serve with a side of fresh fruit or a dollop of yogurt for breakfast.

 

• Pair with a cup of coffee or tea for an afternoon snack.

Cooking Tips:

• • • Use ripe bananas with brown spots for the best flavor and sweetness.
    • To toast walnuts, spread them on a baking sheet and bake at 350°F (175°C) for about 8-10 minutes, stirring occasionally.
  ×

  

 

• • Ensure the eggs and butter are at room temperature for easier mixing and a better texture.

Nutritional Benefits:

• • • Bananas: Provide potassium, fiber, and natural sweetness.
    • Walnuts: Rich in omega-3 fatty acids, protein, and antioxidants.

 

• Raisins: Add natural sweetness and are a good source of iron.

Dietary Information:

• • • Contains: Dairy, eggs, and nuts.
  • Gluten-Free Option: Can be made gluten-free by substituting all-purpose flour with a gluten-free flour blend.

 

Storage:

• Store any leftover banana bread in an airtight container at room temperature for up to 3 days.
• For longer storage, wrap the bread tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.