Category: quick and easy recipe

Healthy Oatmeal Cocoa cups

Ingredients:

• • 1 cup (100 g) oatmeal
  • 1 cup (240 ml) milk of your choice
  • 2 eggs

• • 1/3 cup (100 g) Greek yogurt
  • 1 tablespoon stevia or any other sweetener of your choice
  • 1 teaspoon baking powder

• A pinch of salt
• 1 tablespoon unsweetened cocoa powder

Directions:

1. 1. Preheat the Oven:
      • Preheat your oven to 360°F (180°C).
   2. Prepare the Oat Mixture:
      • • In a bowl, combine 1 cup of oatmeal and 1 cup of milk. Let it sit for a few minutes to allow the oats to soak.

       

   3. Combine Ingredients:
      • Add 2 eggs, 1/3 cup of Greek yogurt, 1 tablespoon of stevia, 1 teaspoon of baking powder, a pinch of salt, and 1 tablespoon of unsweetened cocoa powder to the oat mixture. Mix well until all ingredients are combined.

1. 1. Pour into Baking Dish:
      • Pour the mixture into greased muffin cups or a baking dish.
   2. Bake:
      • • Bake in the preheated oven for 20-25 minutes, until the tops are set and a toothpick inserted into the center comes out clean.

       

   3. Cool and Serve:
      • Allow to cool slightly before serving.

Serving Suggestions:

• • Serve these muffins warm with a dollop of Greek yogurt or a drizzle of honey.
  • Pair with a cup of coffee or tea for a delightful breakfast or snack.

• Top with fresh berries or a sprinkle of nuts for added texture and flavor.

Cooking Tips:

• • Ensure the oats are fully soaked in the milk for a moist and tender muffin texture.

• Use silicone muffin cups or line your baking dish with parchment paper to prevent sticking.
• Experiment with add-ins like chocolate chips, nuts, or dried fruits for a personalized touch.

Nutritional Benefits:

• • High in protein from the eggs and Greek yogurt, supporting muscle repair and growth.
  • Rich in fiber from the oats, promoting healthy digestion.
  • Low in added sugars, thanks to the use of stevia as a sweetener.

Dietary Information:

• • This recipe is vegetarian.
  • Can be made dairy-free by using a plant-based milk and dairy-free yogurt.

Storage:

• Store in an airtight container at room temperature for up to 3 days.
• For longer storage, refrigerate for up to a week or freeze for up to a month. Thaw before serving.

Juicy Chocolate Cake

Ingredients

For the Cake:

• • 2 eggs

• • 160 grams of sugar (8 tablespoons)
  • 10 grams of vanilla sugar (1.5 teaspoons)
  • 2 tablespoons cocoa powder

• • 160 ml milk (10 tablespoons)
  • 100 ml vegetable oil (5.6 tablespoons)
  • A pinch of salt

• • 170 grams of flour (6 tablespoons)
  • 1 teaspoon baking powder
  • Chocolate chips (optional, for garnish)

For the Finishing Touch:

• • Powdered sugar (for dusting)
  • Butter or vegetable oil (for greasing the dish)

Directions

1. Prepare the Wet Ingredients:

• • Combine Milk Mixture: In a bowl, combine 160 ml of milk, 60 grams of sugar (3 tablespoons), 10 grams of vanilla sugar (1.5 teaspoons), and 2 tablespoons of cocoa powder. Mix well until smooth.
  • Beat the Eggs: In a separate bowl, beat 2 eggs with a pinch of salt and 100 grams of sugar (5 tablespoons) for 2-3 minutes until the mixture is light and fluffy.

• Combine Wet Mixtures: Gradually add 100 ml of vegetable oil (5.6 tablespoons) to the beaten egg mixture and mix until combined. Add the milk and cocoa mixture to the egg mixture and stir until well combined.

2. Mix the Dry Ingredients:

• • Prepare Dry Mix: In another bowl, sift together 170 grams of flour (6 tablespoons) and 1 teaspoon of baking powder.

• Combine All Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.

3. Prepare the Baking Dish:

• • Preheat and Grease: Preheat your oven to 180°C (360°F). Grease a 24 cm (9 inch) casserole dish with butter or vegetable oil.

4. Bake the Cake:

• • Pour and Garnish: Pour the batter into the prepared dish. Garnish with chocolate chips if desired.
  • Bake: Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean.

• Cool and Dust: Remove the cake from the oven and let it cool slightly. Sprinkle with powdered sugar before serving.

Serving Suggestions

• This Juicy Chocolate Cake is perfect on its own or served with a dollop of whipped cream or a scoop of vanilla ice cream. It’s an excellent dessert for any occasion.

Cooking Tips

• • Ensure all ingredients are at room temperature for the best results.

• Be careful not to overmix the batter to keep the cake light and airy.

Nutritional Benefits

• This recipe provides a delightful treat that balances the richness of chocolate with a light, airy texture. Enjoy it in moderation as part of a balanced diet.

Dietary Information

• • Vegetarian: Yes

• Gluten-Free: No (contains flour)
• Dairy-Free: No (contains milk; can be substituted with plant-based milk for a dairy-free option)

Storage Tips

• • Store any leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently before serving if desired.

Why You’ll Love This Recipe

• This Juicy Chocolate Cake is easy to make, deliciously moist, and has a perfect balance of flavors. It’s a treat that will delight both kids and adults alike.

Oatmeal Banana Breakfast Bake

Ingredients:

• • 1 cup oatmeal

• • 150 ml milk
  • 2 bananas, mashed
  • 2 eggs, beaten (wash eggs before using)

• • A pinch of vanillin
  • 50g cranberries
  • 50g dried apricots, chopped

• • 30g almond flakes
  • 1 teaspoon baking powder
  • Vegetable oil (for greasing)

Directions:

1. Prepare the Oatmeal Mixture:

• In a bowl, mix the oatmeal and milk. Let it stand for 10 minutes so the oats can absorb the milk and soften.

2. Combine Ingredients:

• Mash the bananas and add them to the oatmeal mixture.
• Add the beaten eggs, vanillin, cranberries, chopped dried apricots, almond flakes, and baking powder. Mix until all ingredients are well combined.

3. Prepare the Baking Pan:

• Preheat the oven to 180°C (360°F).
• Line a baking pan with baking paper and grease it lightly with vegetable oil to prevent sticking.

4. Bake the Mixture:

• Pour the oatmeal mixture into the prepared baking pan and spread it evenly.
• Bake for 40 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.

5. Serve:

• Allow the bake to cool slightly before slicing.
• Serve warm or at room temperature.

Serving Suggestions:

• • Enjoy with a dollop of Greek yogurt or a drizzle of honey.

• Pair with a fresh fruit salad for a wholesome breakfast.

Cooking Tips:

• • Ensure the oats are well mixed with the milk and have time to soften.
  • Feel free to substitute the dried apricots and cranberries with other dried fruits like raisins or dates.

Nutritional Benefits:

• • Oats: High in fiber to aid digestion and keep you feeling full.
  • Bananas: Packed with potassium and essential vitamins.
  • Almond Flakes: Provide healthy fats and a satisfying crunch.

Dietary Information:

• • Vegetarian: Yes
  • Gluten-Free: Use gluten-free oats
  • Nut-Free: Omit the almond flakes or replace them with sunflower seeds

Storage:

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat slices in the microwave for a quick breakfast option.

Why You’ll Love This Recipe:

• • Simple to prepare, perfect for meal prepping.

• Customizable with your choice of dried fruits and nuts.
• A delightful combination of hearty oats and sweet bananas that’s both filling and delicious.

Embrace the Art of Hand-Rolled Crispy Pastries

Have you ever craved a crispy, golden pastry that melts in your mouth with each bite? Join me in uncovering the magic of hand-rolled crispy pastries, a culinary adventure that combines simplicity with irresistible flavor.

Ingredients

Gather these simple yet essential ingredients to embark on your pastry-making journey:

• 2 cups of water
• 2 eggs
• 1 egg yolk for spreading
• 1 teaspoon of salt
• 5.5 teaspoons of flour
• 125 grams of cow butter or margarine
• 200 grams of cow’s cheese

Mixing the Dough

1. In a bowl, combine the water and eggs, then gradually add the sifted flour and salt. Mix until a cohesive dough forms. Knead by hand until the dough becomes smooth and no longer sticks to your hands or the bowl.
2. Divide the dough into two equal parts and roll each into thin crusts. Spread softened butter or margarine evenly over the surface, then fold the dough like an envelope. Repeat the folding process, ensuring to butter between each fold, until you achieve a compact rectangle. Refrigerate the dough for an hour.

Preparing the Filling

Roll out the dough into a large rectangle and cut into squares. Crumble the cheese and place it in the center of each square.

Assembly

• Enclose the cheese with the dough squares, pressing firmly to seal the edges. Arrange the pastries on a baking dish lined with parchment paper.

Baking

• Beat the egg yolk and brush it over each pastry for a golden finish. Bake in a preheated oven at 200 degrees Celsius for 20-25 minutes or until they turn golden brown.

Serving

• Serve the crispy pastries warm, allowing the irresistible aroma to tantalize your senses. Pair with your favorite beverage and enjoy every crispy, cheesy bite.

Conclusion

• Hand-rolled crispy pastries are more than just a recipe; they’re a testament to tradition, craftsmanship, and the joy of savoring simple pleasures. Embrace the art of pastry-making and delight in the satisfaction of creating something truly special.

Irresistible Snickers Cake Bliss

Prepare to experience the ultimate indulgence with a Snickers Cake that truly melts in your mouth! This simple and delectable creation combines layers of chocolate sponge, creamy caramel, and roasted peanuts, topped with a luscious milk chocolate ganache.

 Ingredients:

For the Chocolate Sponge:

– 3 eggs
– 80g sugar
– A pinch of salt
– 30ml vegetable oil
– 50ml milk
– 80g flour
– 20g cocoa powder
– 1 teaspoon baking powder

For Caramel Cream:

– 220g sugar
– 100g butter
– 160g cream (30-36% fat)
– 1/2 teaspoon salt
– 150g roasted peanuts

For Cream Cheese Frosting:

– 400g cream cheese
– 30g powdered sugar
– 1 teaspoon vanilla extract
– 150g cream (33-36% fat)

For Milk Chocolate Ganache:

– 150g milk chocolate
– 30g unscented vegetable oil
– 50g chopped roasted peanuts

 Instructions:

For the Chocolate Sponge:

1. Preheat the oven to 180°C (350°F).
2. Whisk eggs, sugar, and a pinch of salt until slightly fluffy (10-15 minutes).
3. Add vegetable oil and milk, mix well.
4. Sift in flour, cocoa powder, and baking powder in two portions. Combine until smooth.
5. Pour the batter into a 20cm baking pan and bake for 25-30 minutes.

For Caramel Cream:

1. In a saucepan, melt sugar until golden. Add butter, cream, and salt, stirring until smooth.
2. Fold in roasted peanuts and let it cool.

For Cream Cheese Frosting:

1. In a bowl, mix cream cheese, powdered sugar, and vanilla extract until well combined.
2. Gradually add cream and mix until smooth. Refrigerate for 2-3 hours.

Assembling the Cake:

1. Cut the cooled chocolate sponge into two layers horizontally.
2. Spread a layer of caramel cream on one layer, followed by a layer of cream cheese frosting. Repeat for the second layer.
3. Stack the layers and refrigerate.

For Milk Chocolate Ganache:

1. Melt milk chocolate and mix with unscented vegetable oil.
2. Pour over the chilled cake and spread evenly.
3. Sprinkle chopped roasted peanuts on top.

Final Touch:

Chill the cake for 10-15 minutes before slicing and serving.

 Serve and Enjoy:

Savor each bite of this Snickers Cake bliss! It’s simple, tasty, and utterly irresistible.

Share your Snickers Cake creation with fellow dessert enthusiasts! Capture the moment and tag us to spread the sweetness.

Cottage Cheese Tart with Sour Cream Filling
Table of Contents
Ingredients
For the Dough:
1 egg
40 grams sugar
A pinch of salt
90 grams butter (cold, cut into cubes)
1 tsp baking powder
250 grams flour
For the Filling:
400 grams cottage cheese
100 grams sour cream
140 grams sugar
1 tsp vanilla sugar
2 eggs
Step-by-Step Instructions
Step 1: Prepare the Dough
Mix the dry ingredients:
In a large bowl, combine 250 grams of flour, 1 teaspoon of baking powder, and a pinch of salt. Stir to ensure that the dry ingredients are evenly mixed.
Add the butter:
Cut 90 grams of cold butter into small cubes and add it to the flour mixture. Using your fingers or a pastry cutter, rub the butter into the flour until the mixture resembles coarse crumbs. You want to avoid overworking the dough so that it remains light and tender.
Add the egg and sugar:
In a small bowl, whisk together 1 egg and 40 grams of sugar. Pour this mixture into the flour and butter mixture, and stir with a spoon or your hands until the dough begins to come together.
Form the dough:
Once the dough starts to come together, lightly knead it until it forms a smooth ball. Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes. This will help make the dough easier to roll out and ensure a crisp crust.
See also Apple Cinnamon Puff Pastry Delight
Step 2: Prepare the Filling
Blend the cottage cheese:
In a large bowl, add 400 grams of cottage cheese. If the cottage cheese is lumpy, you can pass it through a sieve or blend it in a food processor to achieve a smooth consistency.
Add the sour cream and sugar:
Stir in 100 grams of sour cream, 140 grams of sugar, and 1 teaspoon of vanilla sugar. Mix well until all the ingredients are evenly combined.
Incorporate the eggs:
Add 2 eggs to the mixture, one at a time, and whisk until the filling becomes smooth and creamy. The eggs help to bind the filling and give it a rich, custard-like texture.
Step 3: Assemble the Tart
Roll out the dough:
Once the dough has chilled, remove it from the refrigerator. Roll it out on a lightly floured surface to fit a 20 cm (8-inch) tart pan. The dough should be about 1/4 inch thick. Gently press the rolled-out dough into the tart pan, making sure to cover the bottom and sides evenly. Trim any excess dough.
Pre-bake the crust (optional):
For a crispier crust, you can blind bake the tart shell before adding the filling. To do this, prick the bottom of the dough with a fork, cover it with parchment paper, and fill it with pie weights or dried beans. Bake the crust at 180°C (350°F) for 10 minutes, then remove the weights and parchment paper and bake for another 5 minutes. This step is optional but recommended if you prefer a crisper base.
Add the filling:
Pour the cottage cheese filling into the prepared tart shell. Use a spatula to spread the filling evenly, ensuring it reaches the edges of the crust.
See also Indulge Without Guilt: Recipe for a Flourless, Oven-Free, Eggless Delight!
Step 4: Bake the Tart
Bake the tart:
Preheat your oven to 180°C (350°F). Place the tart in the oven and bake for 35-40 minutes, or until the filling is set and the top is lightly golden. The tart should be slightly firm in the center when finished.
Cool the tart:
Once the tart is baked, remove it from the oven and allow it to cool in the tart pan for 10-15 minutes. After cooling slightly, carefully remove the tart from the pan and transfer it to a wire rack to cool completely.
Step 5: Serve
Once the tart has cooled to room temperature, it’s ready to serve. You can enjoy the tart on its own or dust the top with powdered sugar for a finishing touch. The tart pairs wonderfully with fresh berries or a drizzle of honey.

Cooking Tips

Chill the dough: Chilling the dough before rolling it out is essential for a crisp, flaky crust. The cold butter will melt during baking, creating layers in the dough.
Cottage cheese texture: If you prefer a smoother filling, blend the cottage cheese until creamy before mixing with the other ingredients. For a more rustic texture, leave the cottage cheese slightly chunky.
Blind baking: Pre-baking (blind baking) the crust ensures that the base stays firm and crisp, especially if you’re adding a wet filling like the cottage cheese mixture. If you prefer a softer crust, you can skip this step.
Egg wash for shine: For a golden, shiny finish on the crust edges, you can brush the edges of the dough with an egg wash (1 egg beaten with a tablespoon of water) before baking.
See also Cheesy Sausage Breakfast Bake
Storage

In the Refrigerator: Store the tart in an airtight container or covered with plastic wrap in the refrigerator for up to 3-4 days. The tart tastes great when chilled, so you can serve it cold or at room temperature.
In the Freezer: You can freeze the tart for up to 2 months. To freeze, wrap the tart tightly in plastic wrap and then in aluminum foil. When ready to serve, thaw the tart in the refrigerator overnight.