Super Easy Homemade Cake: The Perfect Recipe for Your Breakfast or Snack, and Absolutely Delicious

Recipe Ingredients:

• 1 cup of sugar
• 2 cups of all-purpose flour
• ¾ cup of unsalted butter
• 2 large eggs
• ½ teaspoon of orange zest
• 1 ½ tablespoons of baking powder
• 1 cup of freshly squeezed orange juice, strained

Instructions:

First, add the eggs to a bowl and, using a whisk, beat them for about 1 minute.

Then, add the sugar and continue whisking for a little longer. Next, add the butter and mix well until fully incorporated.

After that, add the baking powder, all-purpose flour, strained orange juice, and orange zest. Mix everything thoroughly, beating for another 2 minutes to achieve a smooth and creamy batter.

Following this, transfer the batter to a glass loaf pan (9.5 in x 4 in), previously greased and floured. Bake in a preheated oven at 356 °F (180 °C) for approximately 40 minutes. Afterward, remove it from the oven, let it cool slightly, and only then unmold.

Finally, serve and enjoy this delightful homemade Pullman-style cake.

Ingredients

• 1 cup (100 g) oatmeal
• 2 eggs
• 1 cup (240 ml) milk
• 2 tablespoons parsley, chopped
• 3.5 oz (100 g) cheese, grated
• Salt, to taste
• 1 teaspoon dry Provençal herbs
• 1/2 teaspoon chili flakes (adjust to taste)
• Oil for frying
• 1 tablespoon sesame seeds

Directions

• Prepare the Oatmeal:
  • Blend the oatmeal in a blender until it reaches a coarse flour consistency.
• Mix the Batter:
  • In a large mixing bowl, whisk the eggs and milk until well combined.
  • Add the ground oatmeal, chopped parsley, grated cheese, salt, Provençal herbs, and chili flakes. Stir until all ingredients are evenly mixed.
• Cook the Pancakes:
  • Heat a small amount of oil in a large skillet over medium heat.
  • Pour portions of the batter into the skillet to form pancakes. Sprinkle sesame seeds on top of each pancake.
  • Cook for 3-4 minutes on each side or until golden brown and fully cooked.
• Serve:
  • Remove pancakes from the skillet and place them on a plate lined with paper towels to absorb excess oil.
  • Serve warm and enjoy!

Serving Suggestions

• Serve with a dollop of sour cream or yogurt for added creaminess.
• Pair with a fresh green salad for a complete meal.
• Drizzle with a spicy dipping sauce for a flavorful kick.
• Enjoy with a side of scrambled eggs for a hearty breakfast.
• Serve alongside grilled vegetables for a light dinner.

Cooking Tips

• Adjust the batter consistency with a little more milk if it’s too thick.
• Use a non-stick skillet for easy flipping and even cooking.
• Swap parsley with other herbs like cilantro or dill for variety.
• Grate the cheese finely to ensure it melts evenly throughout the pancakes.
• Keep cooked pancakes warm in a low oven while finishing the rest.

Nutritional Benefits

• Oatmeal: High in fiber and promotes heart health.
• Eggs: Provide quality protein and essential nutrients.
• Cheese: Adds calcium and protein for strong bones.
• Parsley: Rich in vitamins A, C, and K.

Dietary Information

• Vegetarian-friendly
• Can be made gluten-free by using certified gluten-free oats
• Adjust spices and cheese for dietary preferences

Nutritional Facts (Per Pancake, Approximate)

• Calories: 150
• Protein: 8 g
• Fat: 8 g
• Carbohydrates: 12 g
• Fiber: 2 g

Storage

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat in a skillet or microwave before serving.
• Freeze for up to 1 month; thaw and reheat as needed.

Why You’ll Love This Recipe

• Quick and easy to prepare with simple ingredients.
• Packed with protein and fiber for a satisfying meal.
• Versatile enough for breakfast, lunch, or dinner.
• Easily customizable to suit your taste preferences.

Conclusion Oatmeal and cheese pancakes are a savory delight that combines the wholesomeness of oatmeal with the indulgent creaminess of cheese. Perfectly spiced and versatile, these pancakes are a great addition to your meal rotation. Whether you enjoy them fresh off the skillet or reheated as a quick snack, they’re sure to become a family favorite.

These Garlic Cheese Potatoes are a delicious and healthier alternative to traditional fried potatoes. Baked to crispy perfection and coated with a flavorful mix of Parmesan cheese, garlic, and spices, these wedges are perfect for snacking or as a side dish. Paired with a simple homemade cheese sauce, they are sure to be a hit with everyone!

Preparation Time
Prep Time: 15 minutes
Cook Time: 40-50 minutes
Total Time: 1 hour 5 minutes
Ingredients
For the Potatoes:

Potatoes: 750g
Salt (for soaking): 1 tablespoon
Olive oil: 2 tablespoons
Parmesan cheese: 30-40g
Corn starch or potato starch (optional): 2 tablespoons
Oregano: 1/2 tablespoon
Red pepper powder: 1 teaspoon
Salt: To taste
Garlic, minced: 1 teaspoon
Bread crumbs: 40g
For the Cheese Sauce:

Milk: 2.5 tablespoons
Cheddar cheese: 40g
Butter: 5g
Sriracha sauce: 1 teaspoon
Directions

1. Prepare Potatoes:

Peel the potatoes and cut them into wedge shapes.
Soak the potato wedges in hot water with 1 tablespoon of salt for 20 minutes.
Remove the water and pat the potatoes dry with a paper towel.
2. Season Potatoes:

Place the potatoes in a plastic bag.
Add 2 tablespoons of olive oil and shake to coat.
Add Parmesan cheese, corn starch (if using), oregano, red pepper powder, salt, and minced garlic to the bag. Shake well to evenly coat the potatoes with the seasoning.
Add bread crumbs and shake gently so the seasoning sticks.
3. Bake Potatoes:

Preheat the oven to 365°F (185°C).
Arrange the potato wedges on parchment paper or silicone paper.
Bake for 40-50 minutes, adjusting the time as needed until the potatoes are crispy on the outside and soft inside.
4. Make Cheese Sauce:

Combine milk, cheddar cheese, and butter in a microwave-safe bowl.
Microwave for 30 seconds until the cheese and butter are melted.
Stir in the sriracha sauce until smooth.
5. Serve:

Transfer the baked potatoes to a plate.
Serve hot with the cheese sauce on the side for dipping.
Serving Suggestions
Serve as a side dish with grilled meats or burgers.
Enjoy as a snack with various dipping sauces like ketchup or ranch.
Pair with a fresh salad for a balanced meal.
Cooking Tips
Adjust the amount of Parmesan cheese to your taste.
Skip the corn starch for a lighter version.
Use fresh garlic for an even more intense garlic flavor.
Nutritional Benefits
Potatoes: A good source of vitamins C and B6, potassium, and fiber.
Baking instead of frying: Reduces the overall fat content.
Garlic and spices: Add antioxidants and anti-inflammatory properties.
Dietary Information
Calories: Approximately 200 per serving
Protein: 6g
Carbohydrates: 30g
Fat: 7g
Dietary Considerations: This recipe can be made gluten-free by using gluten-free bread crumbs.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 180°C (350°F) until warmed through for the best texture.
Why You’ll Love This Recipe
Crispy on the outside and soft on the inside, these potato wedges are a healthier alternative to fried potatoes.
The garlic and cheese flavor combination is irresistible.
Easy to prepare and perfect for any occasion, from weeknight dinners to parties.
Conclusion
These Garlic Cheese Potatoes are a tasty and healthier way to enjoy your favorite comfort food. Baked to perfection and paired with a creamy cheese sauce, they’re sure to satisfy your cravings. Try them out and enjoy a delicious and guilt-free treat!

Crispy on the outside, soft on the inside, with just the right amount of chocolate flavor, these Italian Cornflake Cookies are unique and super delicious. The recipe is called rosa del desert, which means desert roses. It is an Italian recipe with an appearance reminiscent of the rocks you can find in the desert.
To prepare it you need a few basic ingredients such as flour, eggs, sugar, butter, baking powder and, of course, baking powder. The taste is similar to a chocolate chip cookie. It’s dense and chewy, with lots of crunch. It’s a pleasure to prepare during the holidays and the children will enjoy helping you in the kitchen.

Ingredients of Italian Cornflake biscuit
Eggs: Eggs act as a binding ingredient.

Sugar – use granulated sugar for the batter and icing sugar for the final dusting.

Butter: Use salted or unsalted.
Flour: Both almond flour and all-purpose flour are used in this recipe.

Chocolate Chips: Use milk or white chocolate.

Cornflakes: Use high-quality corn flakes.

How to make cornflake biscuits

Start by mixing the batter ingredients. Beat the eggs, sugar and butter with an electric mixer. Gradually add the almond flour and mix. Continue adding the baking powder and flour and mix until everything is well combined. Fold in the chocolate chips until combined. The dough will be sticky.

Now spread the cornflakes on a baking tray. Collect the balls and place them on top of the cornflakes. Use your hands to cover each dough ball with cornflakes. Place on a baking tray and bake until golden brown and cooked through. Decorate with icing sugar.

Simple Homemade Cookie: Easy-to-Make Recipe and Very Healthy

Recipe Ingredients:

• 2 apples
• 3 tablespoons of water (50 ml)
• 1 ¾ ounces of almonds (50 grams)
• 1 cup of oats
• 1 teaspoon of vanilla extract
• 2 tablespoons of melted butter
• Cranberries or blackberries for topping

Instructions:

Then, clean the blender or food processor cup and grind the almonds with the rolled oats until you achieve a fine flour.

After that, transfer the flour to a bowl, add the apple purée, vanilla extract, and melted butter. Mix thoroughly until you have a smooth, uniform dough.

Next, grease a glass baking dish suitable for baking cookies and evenly distribute the dough into each compartment. If you have a mold similar to a Brazilian cheese bread (pão de queijo) pan with rectangular divisions, it will work perfectly.

If you don’t have this type of pan, shape the cookies to your desired size and place them on a standard glass baking dish, ensuring there’s space between each one.

Finally, top each cookie with two dried cranberries and bake in a preheated oven at 392°F (200°C) for about 20 minutes, or until the cookies are golden brown and firm.

Hot summer days call for something cool, and this watermelon slushie is the perfect thirst-quencher! Made with frozen watermelon, a hint of lime, and a touch of sweetness, it’s an easy, healthy treat the whole family will love.

Ingredients:

10 cups seedless watermelon cubes, frozen for at least 24 hours
2–4 tbsp maple syrup (adjust based on sweetness)
Juice of 1 large lime
¼ cup fresh mint or basil leaves (optional, but refreshing!)
1 ½ cups filtered water (or substitute with sparkling water for a fizzy twist)
Directions:

 Let the frozen watermelon sit at room temperature for 5-10 minutes to soften slightly.
 Add watermelon, 2 tbsp maple syrup, lime juice, mint (if using), and water to a blender.
 Pulse until the watermelon starts breaking down, then blend until smooth and slushie-like. Adjust sweetness with more maple syrup if needed.
 Pour into glasses, serve immediately, and enjoy!

 Tip: Swap the water for coconut water or sparkling water for an extra-refreshing twist!

Strawberry Vanilla Bean Ice Cream is a Blissful Burst of Summer Joy – A Creamy, Irresistible Escape

 Ingredients
● For the Ice Cream Base:

2 cups fresh strawberries, diced
½ cup granulated sugar (for the strawberries)
1 vanilla bean
2 cups heavy cream
1 cup whole milk
½ cup granulated sugar (for the cream mixture)
4 large egg yolks
1 tsp vanilla extract
 Instructions
1: Prepare the Strawberries – Toss diced strawberries with ½ cup sugar and let sit for 30 minutes to release their juices; gently mash with a fork.
2: Infuse the Vanilla Cream – Split the vanilla bean, scrape out the seeds, then heat heavy cream, milk, and vanilla seeds (with the pod) over medium heat until simmering; remove from heat, steep for 15 minutes, and discard the pod.
3: Make the Custard Base – Whisk egg yolks with the remaining ½ cup sugar until pale and thick; slowly whisk in the warm cream mixture to temper the eggs.
4: Thicken the Mixture – Return to the saucepan and cook over low heat, stirring constantly until thick enough to coat the back of a spoon (don’t boil), then stir in vanilla extract and let cool.
5: Combine with Strawberries – Gently fold the mashed strawberries and juices into the cooled custard.
6: Churn the Ice Cream – Pour the mixture into an ice cream maker and churn until it reaches a soft-serve consistency.
7: Freeze & Serve – Transfer to a container and freeze for at least 4 hours for the perfect scoopable texture; serve and enjoy!

 Prep Time: 15 minutes | Total Time: ~4 hours | Servings: 6-8

 Tip: For extra texture, add small chunks of fresh strawberries during the last few minutes of churning!

 Ingredients:
• 1 cup fresh strawberries, hulled 
• 1/2 cup pineapple chunks 
• 1/2 cup coconut milk 
• 1/2 cup Greek yogurt 
• 1 tablespoon honey (or to taste) 
• 1/2 teaspoon vanilla extract 
• 1/2 cup ice cubes 

 Directions:
1. Blend the Ingredients:
o Add the strawberries, pineapple chunks, coconut milk, Greek yogurt, honey, vanilla extract, and ice cubes to a blender.
2. Blend Until Smooth:
o Blend everything together until smooth and creamy.
3. Adjust Sweetness:
o Taste the smoothie, and if you’d like it sweeter, add a bit more honey and blend again.
4. Serve:
o Pour the smoothie into glasses and enjoy immediately for the freshest flavor.
Enjoy!