Category: Recipes

Imagine the tangy flavor of fresh lemon mixed with the creamy richness of cream cheese, all baked into a delicious dessert that requires only four simple ingredients.

This 4-ingredient Lemon Cream Cheesecake is a real treat for lemon lovers and dessert lovers. With a combination of yellow cake mix, savory lemon pie filling, velvety cream cheese, and a touch of butter, this recipe delivers a burst of tangy flavor in every bite.

Imagine yourself on a hot summer afternoon, enjoying a piece of this wonderful cake. Vibrant yellow colors and an enticing lemon scent fill the air as you take your first bite.

As the moist cake crumbles and melts in your mouth, you are instantly transported to a sunny citrus grove. The refreshing lemon zest dances on your taste buds, perfectly balanced by the smoothness of cream cheese.

This simple yet captivating recipe is a testament to the joy of simple desserts that provide comfort and enjoyment.

Ingredients:
°1 box of yellow cake mix

°1 package (21 ounces) lemon pie filling

°1 pack (8 oz) soft cream cheese

°1/2 cup (1 stick) melted unsalted butter
PREPARATION:
Preheat oven to 175°F and grease a 9″ x 13″ baking dish.

In a large bowl, mix yellow cake mix and melted butter. Mix until crumbly.

Spread half of the breadcrumb mixture evenly in the bottom of the prepared baking pan, pressing gently.

In a separate bowl, whisk the lemon pie filling and the softened cream cheese until well combined and smooth.

Spoon the lemon cream cheese mixture over the crumb layer in the baking dish, spreading evenly.

Sprinkle the rest of the breadcrumb mixture on top until a crumbly layer forms.

Bake in preheated oven for 40 to 45 minutes or until golden brown and cake is set in center.

Remove from the oven and let it cool for a few minutes before serving.

Cut into squares and serve warm or at room temperature. Optionally, you can sprinkle with powdered sugar or a little whipped cream.

Enjoy !

Ingredients:
FOR THE PATTIES:
4-6 medium potatoes, grated
400 g minced chicken
1-2 eggs
1 medium onion, grated
2 cloves garlic, grated
1 tsp pepper
1 tsp Italian herbs
1 tsp salt
1/2 tsp black pepper
100 g flour
2 tbsp oil
100 g mayonnaise
1 medium onion, chopped (for garnish)
FOR THE MUSHROOM SAUCE:
250 g mushrooms, sliced
1 medium onion, chopped (optional)
2 garlic cloves, minced (optional)
120 g butter
200 ml cream
1 tsp nutmeg
1/2 tsp salt
150 g grated mozzarella cheese
Prep Time: 20 minutes

Cooking Time: 25-30 minutes
Total Time: 45-50 minutes
Servings: 4-6

PREPARATION:
STEP 1: PREPARE THE PATTIES
Start by peeling and grating the potatoes. Once grated, place them into a clean kitchen towel or cheesecloth, and squeeze out the excess moisture to ensure your patties aren’t soggy.
In a large mixing bowl, combine the grated potatoes, minced chicken, grated onion, and garlic. Add in the eggs, pepper, Italian herbs, salt, and black pepper.
Gradually mix in the flour until the mixture binds together. The flour will help hold the patties together while cooking. Add the mayonnaise and mix again to create a smooth, cohesive mixture.
Heat 2 tablespoons of oil in a large frying pan over medium heat. While the oil heats up, form the potato-chicken mixture into small, round patties, roughly the size of your palm.
Fry the patties in batches, cooking each one for 3-4 minutes on each side, or until golden brown and cooked through. Remove from the pan and place on a paper towel-lined plate to absorb any excess oil.
STEP 2: PREPARE THE MUSHROOM SAUCE
In a separate pan, melt the butter over medium heat. Add the chopped onions and sauté until they become translucent, about 3 minutes.
Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
Stir in the sliced mushrooms and cook for about 5-7 minutes, or until the mushrooms release their moisture and become tender.
Pour in the cream, stirring constantly, and let it simmer for another 5 minutes until the sauce begins to thicken.
Season the sauce with nutmeg and salt, then stir in the grated mozzarella cheese. Continue to cook for 1-2 more minutes, or until the cheese has melted and the sauce is smooth and creamy.
STEP 3: ASSEMBLE AND SERVE
Place the cooked patties on serving plates.
Generously spoon the creamy mushroom sauce over the patties.
Garnish with chopped onions or fresh herbs, such as parsley, if desired.
Serve hot with a side of vegetables, rice, or your favorite salad.
Why This Recipe Is Timeless

Potato and Chicken Patties with Creamy Mushroom Sauce are a timeless dish because they combine the comforting, universally loved flavors of potatoes and chicken, creating a meal that appeals to a wide range of tastes. The addition of fresh herbs and spices like garlic and adds depth to the patties, while the creamy mushroom sauce enriches the dish with its luxurious texture and flavor. It’s a dish that feels both indulgent and homey, satisfying cravings for both comfort food and something a bit more elevated.

This recipe has also stood the test of time because of its adaptability. You can easily modify it to fit your dietary preferences. If you want to make it gluten-free, simply replace the flour with a gluten-free alternative. You can also swap the chicken for another protein like turkey or even tofu for a vegetarian version. The creamy mushroom sauce is versatile and can be altered to suit your tastes—add some white wine, fresh thyme, or a splash of balsamic vinegar for extra layers of flavor.

The recipe’s simplicity is another reason why it’s timeless. Using everyday ingredients that are easily available, the process is straightforward and does not require complicated techniques or fancy equipment. At the same time, the dish looks elegant enough to serve at a dinner party or special occasion. It’s a perfect example of how humble ingredients, prepared thoughtfully, can result in a satisfying and unforgettable meal.

Nutrition Facts (Per Serving)
Calories: 450 kcal
Protein: 22 g
Fat: 28 g
Carbohydrates: 30 g
Fiber: 4 g
Sugar: 5 g
Enjoy !

Ingredients

For the cake:

2 teaspoons baking powder

2 cups (250g) all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon ground nutmeg

1 cup (200g) granulated sugar

1 teaspoon ground cinnamon

4 large eggs

1 cup (240ml) vegetable oil

1/2 cup (120g) chopped walnuts or pecans (optional)

2 cups (240g) grated carrots

For the cream cheese frosting:

8 oz (225g) cream cheese, softened

2 cups (250g) powdered sugar

1/2 cup (115g) unsalted butter, softened

1 teaspoon vanilla extract

Chopped nuts for garnish (optional)

Directions

Preheat your oven to 350°F (180°C). Line a square baking pan with parchment paper or grease it well.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

In a large bowl, mix the sugar and vegetable oil until smooth. Add eggs one at a time, mixing well after each addition.

Gradually fold in the dry ingredients, followed by the grated carrots and nuts, if using.

Pour the batter into the prepared pan and spread it evenly. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Allow it to cool completely.

To prepare the frosting, beat the cream cheese and butter until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing until fluffy.

Spread the frosting evenly over the cooled cake. Garnish with chopped nuts, if desired.

Slice into squares and serve.

Enjoy!!

Broma Bakery is the source.

Not great in the kitchen? This dish is not difficult. Plus, it’s easy to create and doesn’t call for any special ingredients or gadgets. In the mood for adventure? Put some raspberry or lemon frosting on top of this cake. Everyone who loves coconut knows that lemon and raspberry are the two tastes that complement coconut the best.

IMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

Ingredients

Coconut Cake

. 2¼ cups (280 g) flour – regular, all purpose
. ¼ cup (30 g) cornstarch – also known as cornflour
. 1 tbsp baking powder
. ½ tsp salt – omit if using salted butter
. ½ cup (113 g) unsalted butter – room temp
. 5 tbsp (66 g) unflavoured vegetable oil – I use canola oil. In the video I say 3 tbsp (40g), but have recently tried with 5 tbsp (66g) and recommend it (see note 9 for more info).
. 1⅔ cups (332 g) white granulated sugar
. 3 large eggs – room temperature
. 1½ tsps vanilla essence/extract
. 1 tsp coconut essence/extract – can substitute with 1/2 tsp almond essence/extract (see note 1)
. 1¼ cups (275 g) canned coconut milk
. 1 cup (80 g) shredded coconut – dried & unsweetened, also called threaded coconut

Coconut Cream Cheese Frosting

1 cup (225 g) unsalted butter – room temperature
4½ cups (570 g) icing sugar – also called powdered/confectioners sugar
1½ cups (335 g) cream cheese – cold, firm type (see note 2)
1½ tsps vanilla essence/extract
1 tsp coconut essence/extract – can substitute with 1/2 tsp almond essence/extract (see note 1)
1½ cups (120 g) shredded coconut – dried & unsweetened, for decorating (recommended for texture – see note 8). Also called threaded coconut

Instructions

Coconut Cake

1. Preheat oven to 160 °C (320°F) with the fan on (see note 3 if you don’t have a fan function) and grease the bottom and sides of two 8 inch cake tins (mine are 3 inches deep), and also line the bottom of the tin with baking/parchment paper (see note 4).

2. In a bowl, sift together your flour, cornstarch, baking powder and salt. Using a whisk or fork, mix until well combined. Set aside.

3. In another large bowl, add in your butter, vegetable oil and sugar. Using an electric mixer (hand or stand mixer are both fine – see note 5), cream together for 2 minutes until lighter in colour.

4. Add in eggs one by one, mixing well in between each addition (about 10-15 seconds between eggs).

5.Add in your vanilla, coconut essence/extract and half a cup of the coconut milk, and mix until well combined. Now set your mixer aside as the remainder of the batter will be finished by hand.

6. Add in half of your premixed dry ingredients to your wet mixture, and gently fold it in with a spatula until just combined. Then add in the remaining 3/4 cup of coconut milk, and fold it in until just combined. Lastly, add in the remaining dry ingredients and gently fold it into the mixture until just combined. Do not overmix (see note 6).

7. Finish off by adding in the shredded coconut and gently fold with a spatula until just combined. Do not overmix the batter.

8. Distribute the batter evenly into the two 8 inch cake tins, and bake for 33 minutes or until a toothpick comes out clean.

9. Once baked, allow the cake layers to cool in the cake tins for about 15-20 minutes, and then turn them out onto a wire rack to completely cool before frosting with the coconut cream cheese frosting recipe below.

Coconut Cream Cheese Frosting

1. Cream your butter for a few minutes until it’s light and fluffy. Either use a hand mixer or stand mixer on a medium high speed. If using a stand mixer, use the paddle attachment.

2. Add in the icing sugar in 3 batches while mixing on low. Ensure that each batch of icing sugar is mixed into the butter well before adding in the next batch.

3. Next add in your cold cream cheese, vanilla and coconut essence/extract. Mix just until the frosting is smooth. Avoid over-mixing (see note 7).

4. Frost cooled cake layers with the frosting (assembly instructions below). Once sliced, place any leftovers in an airtight container to ensure the cake stays moist.

Assembly

. Trim off the caramelized edges of the cake layers if you wish (this is optional and not necessary).
. Place a generous amount of frosting on your first cake layer and spread it out with an offset spatula or knife.
. Place your next cake layer on top and spread out a generous amount of frosting on the top and sides. You can use a cake scraper to smooth out the sides (see video demonstration).
. Cover the top and sides with the shredded coconut by gently pushing the coconut into the frosting.

When it comes to comfort food, banana pudding holds a special place in many hearts. Its creamy texture, layered with the sweetness of bananas and the crunch of vanilla wafers, creates a timeless classic. But what happens when you combine this beloved dessert with the indulgence of strawberry cheesecake? You get a Strawberry Cheesecake Banana Pudding—a dessert that redefines decadence!

In this article, we’ll explore everything you need to know about creating this dessert, from its inspiration to a detailed recipe, along with some pro tips to make it truly unforgettable.

The Inspiration Behind Strawberry Cheesecake Banana Pudding

Banana pudding has long been a staple in Southern cuisine, often served at family gatherings, potlucks, and barbecues. Its simplicity and universal appeal make it an easy favorite. Cheesecake, on the other hand, brings sophistication and richness to the dessert table. Combining these two ideas—cheesecake’s creaminess with the fruity charm of banana pudding—creates a hybrid dessert that’s both nostalgic and innovative.

The addition of strawberries elevates the flavor profile. Their bright, tangy sweetness cuts through the richness of the pudding and cheesecake layers, adding freshness and a pop of color.

Key Ingredients That Make This Dessert Shine

. To create the perfect Strawberry Cheesecake Banana Pudding, you’ll need a few essential ingredients that balance flavor, texture, and presentation:

. Ripe Bananas: The star of any banana pudding recipe. Look for bananas with yellow peels and brown specks for optimal sweetness.

. Strawberries: Fresh, ripe strawberries are best. They add natural sweetness and a vibrant red hue.

. Vanilla Wafers or Shortbread Cookies: These create the perfect base layer, providing crunch and absorbing the creamy layers beautifully.

. Cream Cheese: The key to achieving a rich cheesecake flavor. Make sure it’s softened for easy mixing.Sweetened

. Condensed Milk: Adds sweetness and creaminess to the pudding mixture.

. Whipped Cream: For a light, airy texture that balances the heavier elements.

. Strawberry Jam or Preserves: Intensifies the strawberry flavor in the cheesecake layer.

. Vanilla Pudding Mix: A quick and easy way to achieve a smooth, creamy consistency.

Pro Tips for Success

Use Fresh Ingredients: The quality of your bananas and strawberries will significantly impact the flavor. Always choose the freshest produce available.

Let It Chill: The pudding tastes best when it’s had time to set in the refrigerator. Overnight chilling enhances the flavor and texture.

Layer Strategically: Make sure the bananas are fully covered by the pudding or cheesecake layers to prevent browning.

Customize Your Cookies: If vanilla wafers aren’t your preference, try using shortbread cookies, graham crackers, or even biscotti for a unique twist.

Add a Crunch: Sprinkle chopped nuts, like pecans or almonds, on top for added texture and flavor.

Ingredients:

For the Banana Pudding Layer:

. 1 (3.4 oz) package instant vanilla pudding mix
. 2 cups milk
. 1 cup heavy cream
. 1/2 cup granulated sugar
. 1 teaspoon vanilla extract
. 3 ripe bananas, sliced

For the Strawberry Cheesecake Layer:

. 8 oz cream cheese, softened
. 1/2 cup granulated sugar
. 1 teaspoon vanilla extract
. 1 cup whipped cream (or 1 cup heavy cream, whipped)
. 1 cup fresh strawberries, chopped (plus extra for garnish)

For Garnish:

. Additional fresh strawberries
. Crumbled graham crackers

Directions:

1. Prepare the Banana Pudding Layer:

In a bowl, whisk together the instant vanilla pudding mix and milk until thickened.
In another bowl, beat the heavy cream and granulated sugar until soft peaks form. Gently fold the whipped cream into the pudding mixture.
Stir in the sliced bananas.
Set aside.

2. Prepare the Strawberry Cheesecake Layer:

In a bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth.
Gently fold in the whipped cream until combined.
Stir in the chopped strawberries.

3. Assemble the Dessert:

In a large trifle dish or individual serving glasses, start by adding a layer of banana pudding.
Follow with a layer of strawberry cheesecake mixture.
Repeat the layers until all the mixture is used, finishing with a layer of strawberry cheesecake.

4. Garnish and Chill:

Garnish with additional fresh strawberries and crumbled graham crackers.
Refrigerate for at least 2 hours before serving to allow the flavors to meld.

Ingredients:

. 20 cl of liquid cream (light if possible)
. 2 eggs
. 150g of flour
. 1 sachet of baking powder
. 1 tsp of vanilla essence
. 100g of dark chocolate
. A few small pieces of dark chocolate or like me, a crushed bar

Preparation

. Preheat your oven to 180°.
. In a salad bowl, put the flour, yeast, eggs, cream and vanilla. Mix.
. To make the mixture smooth (and for less work ) I used an electric mixer!
. Separate the dough into two equal parts.
. In one of the halves, put 100g of melted chocolate and mix. In the other, the chocolate chips (keep some for the end )
Pour the chocolate dough into a mold. To make it easier to unmold, I cover it with baking paper.

. Pour the chocolate chip dough on top and sprinkle the chocolate that you kept aside.
. Bake for 45 minutes, still at 180°
. Once cooked, let cool before unmolding
. From my kitchen to yours, enjoy your meal!
And here is the inside

Ingredients

• 60 g (1 cup) desiccated coconut
• 1 sweet apple, finely grated

Directions

• • Preheat the Oven: Preheat your oven to 180°C (360°F). Line a baking sheet with parchment paper.
  • Prepare the Ingredients: Grate the sweet apple using a fine grater to ensure it mixes well with the coconut.
  • Mix the Ingredients: In a medium bowl, combine the grated apple and desiccated coconut. Mix thoroughly until the coconut is evenly coated with the apple.

• • Form the Cookies: Use a spoon to scoop small portions of the mixture. Shape them into cookies and place them on the prepared baking sheet, spaced evenly apart.
  • Bake: Bake in the preheated oven for 20-25 minutes or until the cookies are golden brown and firm to the touch.
  • Cool and Serve: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Serving Suggestions

• • Enjoy these cookies with a hot cup of tea or coffee.
  • Serve as part of a healthy breakfast alongside yogurt or fresh fruit.

• Pack them as a quick, portable snack for work or school.

Cooking Tips

• • For extra flavor, add a pinch of cinnamon or nutmeg to the mixture.

• Ensure the apple is finely grated so it binds well with the coconut.
• Use a cookie scoop for uniform-sized cookies and even baking.

Nutritional Benefits

• • Rich in dietary fiber from the apple and coconut, supporting digestive health.
  • Naturally sweet without added sugar, making it a healthier treat option.
  • Free from gluten, dairy, and eggs, catering to various dietary needs.

Dietary Information

• • Gluten-Free
  • Dairy-Free

• • Egg-Free
  • Vegan
  • Refined Sugar-Free

Nutritional Facts (Per Cookie):

• • Calories: ~50
  • Fat: ~3 g

• • Carbohydrates: ~6 g
  • Fiber: ~1.5 g
  • Protein: ~0.5 g

Storage

• • Store the cookies 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 2 months. Thaw at room temperature before serving.

Why You’ll Love This Recipe

• • Requires just two simple, wholesome ingredients.
  • Perfect for those with dietary restrictions, being vegan and gluten-free.

• Quick and easy to prepare, making it a great go-to recipe for busy days.
• Deliciously sweet and satisfying without added sugar or processed ingredients.

Conclusion
These Apple Coconut Cookies are proof that healthy eating can be simple, delicious, and fun. They’re versatile, naturally sweet, and loved by both kids and adults. Make a batch today and enjoy a guilt-free snack that’s as tasty as it is nutritious!

When it comes to natural remedies for health and weight management, ginger water stands out as a powerful option. This tasty and nutritious beverage is more than just a drink – it’s a holistic remedy that can help reduce fat, improve digestion, ease joint pain, and boost your overall well-being.

In this article, we’ll explore the multiple health benefits of ginger water, including how it can help with weight loss, digestion, inflammation, and more. Plus, we’ll show you how to make it at home with just a few simple ingredients.

What Makes Ginger Water So Beneficial?

Ginger, a root plant known for its healing properties, is a staple in many cultures for treating ailments. It is rich in antioxidants, including gingerol, which helps reduce inflammation and supports the immune system. This compound transforms into shogoals, particularly in dried ginger, which may help prevent degenerative diseases such as Alzheimer’s. Additionally, ginger contains manganese and copper, essential for metabolism and collagen production, which aid in healing and repairing the body.

Top Benefits of Drinking Ginger Water
Aids in Weight Loss
Ginger water can help with weight management, particularly by reducing belly fat. It enhances feelings of fullness, making you less likely to overeat. Additionally, it speeds up metabolism, helping you burn calories more effectively. Research has shown that ginger can influence weight loss in animals, and studies suggest it can help reduce body weight and improve cholesterol levels in humans as well.
Reduces Inflammation and Joint Pain
Ginger contains powerful anti-inflammatory properties that can alleviate joint pain and reduce inflammation. Studies have shown that the anti-inflammatory components in ginger are as effective as certain over-the-counter pain relievers, making it an excellent natural remedy for arthritis and chronic inflammation.
Improves Digestive Health
If you experience digestive issues like nausea, constipation, or gas, ginger water can provide relief. Its natural ability to ease digestion and promote bowel regularity can help improve your overall gut health, making it a great addition to your daily routine.
Boosts Heart Health
Ginger water plays a vital role in promoting cardiovascular health by lowering LDL cholesterol levels and enhancing blood flow. It contains zinc and magnesium, which contribute to healthy blood circulation and support heart health. Additionally, ginger acts as a natural blood thinner, which can help regulate blood pressure and reduce the risk of blood clots.
Natural Antimicrobial Agent
Ginger has antimicrobial properties that inhibit the growth of bacteria, helping to keep your body healthy and free from infections. This makes it an effective natural defense against common illnesses.
Rich in Antioxidants
The antioxidants in ginger, particularly gingerol, combat oxidative stress and inflammation, reducing the risk of chronic diseases. These antioxidants play a crucial role in supporting the body’s natural defense system, helping to prevent damage from free radicals.
Supports Metabolism and Healing
Ginger is rich in manganese and copper, both of which are essential for metabolic processes. These minerals also play a role in producing hemoglobin and collagen, supporting tissue repair and overall body healing.
How to Make Ginger Water

Now that you understand the benefits, here’s a simple recipe to make ginger water at home:

Ingredients:
1–2 inches of fresh ginger root
2 cups of water
Optional: honey or lemon for added flavor

Instructions:
Peel and slice the ginger root into thin pieces.
Boil 2 cups of water in a pot.
Add the ginger slices to the boiling water.
Reduce heat and let it simmer for 10–15 minutes.
Strain the ginger slices and pour the water into a glass.
Add honey or lemon for taste, if desired, and enjoy!
For optimal benefits, drink ginger water regularly. You can enjoy it hot or cold, depending on your preference.

Conclusion
Incorporating ginger water into your daily routine can offer a wide array of health benefits. From aiding in weight loss and digestion to reducing inflammation and boosting heart health, this simple beverage can make a significant difference in your overall well-being. Plus, it’s easy to prepare and delicious to drink.

Start reaping the benefits of ginger water today and support your body’s health in a natural, effective way.

Ingredients
2 ripe bananas
1/4 cup creamy peanut butter
1 cup milk (dairy or non-dairy)
1/2 cup Greek yogurt or vanilla yogurt
1 tablespoon honey or maple syrup (optional)
1/2 teaspoon vanilla extract
1/2 cup ice (optional, for a chilled smoothie)
Directions
1. Peel the bananas and place them in a blender along with the peanut butter, milk, and yogurt.
2. Add the honey or maple syrup if you prefer a sweeter smoothie. Pour in the vanilla extract and add the ice, if using.
3. Blend on high speed for 30-60 seconds, or until the smoothie is creamy and well combined.
4. Pour into glasses and serve immediately. Garnish with banana slices or a drizzle of peanut butter for an extra touch.
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 2