Category: Recipes

Ingredients

For the Dough:

• • 10 g dry yeast
  • 10 g sugar

• • 200 ml warm water
  • 200 ml warm milk
  • 100 ml vegetable oil

• 650 g all-purpose flour
• 8 g salt

For the Filling:

• • 100 g cheese (grated, such as cheddar or gouda)

• • 3 medium onions (chopped)
  • 1 tablespoon butter
  • 1 teaspoon salt

• • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon chili powder (optional, for heat)

• ½ teaspoon black pepper

Steps to Make Savory Onion Cake

1. 1. Prepare the Yeast Dough:
      • • In a large mixing bowl, combine the dry yeast, sugar, 200 ml of warm water, and 200 ml of warm milk. Stir everything well until the yeast and sugar dissolve. Let the mixture sit for about 5 minutes until it becomes foamy and bubbly, indicating the yeast is activated.
        • Once the yeast is ready, add 100 ml of vegetable oil to the mixture and stir to combine.

       

      • In a separate bowl, sift 650 g of flour and mix in 8 g of salt.
      • Gradually add the flour and salt mixture to the wet ingredients, using a spatula to mix until a dough forms. The dough will be soft and slightly sticky at this stage.

1. 1. Knead the Dough:
      • • Sprinkle a clean surface with flour and transfer the dough onto it.
        • Knead the dough with your hands for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, but be careful not to over-flour it, as this can make the dough tough.
        • Once the dough is smooth, shape it into a ball.

       

   2. Let the Dough Rise:
      • • Grease a large bowl with vegetable oil and place the dough ball inside. Turn the dough to coat it lightly with oil to prevent sticking.
        • Cover the bowl with cling film or a damp kitchen towel and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.

       

   3. Prepare the Onion Filling:
      • • While the dough is rising, prepare the filling. Heat a tablespoon of butter in a large skillet over medium heat.
        • Add the chopped onions to the skillet and sauté them until they become soft and translucent, about 8-10 minutes. Stir frequently to prevent burning.

       

      • Season the onions with 1 teaspoon of salt, 1 teaspoon of ground cumin, 1 teaspoon of paprika, ½ teaspoon of chili powder (optional), and ½ teaspoon of black pepper. Continue to cook for another 2-3 minutes until the onions are fragrant and lightly caramelized.
      • Once the onions are cooked, remove the skillet from the heat and allow the filling to cool slightly.

1. 1. Grate the Cheese:
      • While the onion mixture is cooling, grate 100 g of cheese and set it aside. The cheese will add a delicious creamy layer to the onion cake.
   2. Assemble the Onion Cake:
      • • After the dough has risen, punch it down to release the air and transfer it back to a floured surface.

       

      • Roll the dough out into a large rectangle or round shape, depending on your preferred cake form, to about 1 cm thickness.
      • Spread the sautéed onion mixture evenly over the surface of the dough, leaving a small border around the edges. Sprinkle the grated cheese over the onion filling.

1. Shape the Cake:
   • • Carefully roll the dough from one side to the other (like a jelly roll) to enclose the filling, or fold it over in layers if you prefer a layered cake.
     • Once rolled or folded, transfer the cake onto a greased or parchment-lined baking tray.
     • Allow the assembled cake to rest for 10-15 minutes while you preheat the oven to 225°C (425°F).

    

2. Bake the Onion Cake:
   • • Place the cake in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the dough is fully cooked through.
     • Check the cake after 10 minutes and, if necessary, cover it with foil to prevent the top from browning too quickly.

    

3. Serve the Onion Cake:
   • Once the cake is baked, remove it from the oven and let it cool slightly before slicing.
   • Serve warm, garnished with fresh parsley if desired. It pairs well with a green salad or a dollop of sour cream for added richness.

Ingredients:

For the Puff Pastry:

• • 75g (2.5 oz, ~⅔ cup) flour

• • 130ml (~½ cup) water
  • Pinch of salt
  • 50g (1.8 oz, ~¼ cup) butter

• 2 large eggs

For the Custard Cream:

• • 2 egg yolks

• • 200ml (~¾ cup) milk
  • 40g (1.4 oz, ~3 tbsp) sugar
  • 20g (0.7 oz, ~2 tbsp) flour

For the Whipped Cream:

• • 150ml (~⅔ cup) heavy cream
  • 15g (0.5 oz, 1 tbsp) sugar

Directions:

Making the Puff Pastry:

1. 1. Preheat the oven to 200°C (392°F).
   2. In a saucepan, bring the water, butter, and a pinch of salt to a boil.

1. 1. Once boiling, reduce the heat to low and add the flour all at once. Stir continuously until the mixture forms a dough and pulls away from the sides of the pan.
   2. Remove from the heat and let the dough cool slightly. Add the eggs one at a time, beating well after each addition until smooth.
   3. Shape the dough into your desired size and place it on a baking tray lined with parchment paper.

1. Baking the puff pastry: Bake at 200°C (392°F) for 10 minutes, then lower the temperature to 180°C (356°F) and bake for an additional 20 minutes. Finally, reduce the heat to 160°C (320°F) and bake for 10 more minutes, for a total of 40 minutes of baking.
2. Remove the puff pastry from the oven and allow it to cool.

Making the Custard Cream:

1. 1. In a bowl, whisk together the egg yolks, sugar, and flour until smooth.
   2. In a saucepan, heat the milk over medium heat until it begins to steam. Gradually pour the warm milk into the egg mixture while whisking continuously to temper the eggs.
   3. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens.

1. Remove from heat, transfer to a bowl, and cover the surface with plastic wrap to prevent a skin from forming. Let it cool.

Making the Whipped Cream:

1. 1. In a chilled bowl, whisk the heavy cream and sugar together until soft peaks form.

1. Set aside in the refrigerator until ready to use.

Assembling the Pastry:

1. 1. Slice the puff pastry in half horizontally to create a top and bottom layer.

1. 1. Spread the cooled custard cream over the bottom layer of the pastry.
   2. Top the custard with a generous layer of whipped cream.
   3. Place the top layer of the puff pastry over the cream layers.

1. Optionally, dust with powdered sugar or drizzle with chocolate sauce for extra indulgence.

Serving Suggestions:

• • Serve chilled with a dusting of powdered sugar for an elegant presentation.
  • Add a drizzle of caramel or chocolate sauce for an extra touch of sweetness.

• • Pair with fresh berries for a burst of freshness.
  • Serve with a cup of coffee or tea for an afternoon treat.
  • Enjoy as a light dessert after dinner.

Cooking Tips:

• • Let the puff pastry cool completely before adding the custard and whipped cream to prevent the cream from melting.
  • If you want a thicker custard, cook it a bit longer until it reaches your desired consistency.
  • You can use a piping bag to neatly spread the custard and whipped cream for a polished look.

• If you don’t have cake flour, all-purpose flour works fine as a substitute.
• Ensure the whipped cream is cold and fresh for the fluffiest results.

Nutritional Benefits:

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

• • Milk: Rich in calcium and vitamin D, supporting bone health.
  • Butter: Adds richness and flavor while providing healthy fats in moderation.
  • Flour: A good source of carbohydrates for energy.

Dietary Information:

• • Vegetarian: This recipe is suitable for vegetarians.
  • Nut-Free: Contains no nuts, making it safe for those with nut allergies.
  • Gluten-Free Option: Use a gluten-free flour blend to replace all-purpose flour for a gluten-free version.

• Dairy-Free Option: Substitute butter and milk with plant-based alternatives like coconut or almond milk and dairy-free butter.

There’s something incredibly comforting about the aroma of sausage rolls wafting through the house, especially when they’re cooking away in the slow cooker while you tackle your to-do list. These slow cooker mini sausage rolls are perfect for busy weekdays or as a crowd-pleasing appetizer for your next gathering. I first stumbled upon this method when I was trying to juggle work deadlines and hosting a game night. The slow cooker became my secret weapon, allowing me to prep ahead and still enjoy the evening with friends.
These mini sausage rolls are versatile and pair wonderfully with a variety of sides. For a casual gathering, serve them with a selection of dipping sauces like honey mustard, barbecue sauce, or a tangy marinara. If you’re looking to make it a more substantial meal, consider adding a fresh green salad or a hearty coleslaw. For a cozy night in, pair them with a warm bowl of soup or a creamy potato salad.

Slow Cooker Mini Sausage Rolls
Servings: 24 mini rolls

Ingredients

1 pound of ground sausage
1 package of puff pastry sheets (thawed)
1 egg (beaten)
1 tablespoon of dried herbs (such as thyme or rosemary)
Salt and pepper to taste
Directions
1. Roll out the thawed puff pastry sheets on a lightly floured surface.
2. In a bowl, mix the ground sausage with the dried herbs, salt, and pepper.
3. Cut the puff pastry into strips, about 3 inches wide.
4. Place a small amount of the sausage mixture along one edge of each strip.
5. Roll the pastry over the sausage mixture, sealing the edges with a bit of beaten egg.
6. Cut each roll into bite-sized pieces and brush the tops with the remaining beaten egg.
7. Place the rolls in a single layer in the slow cooker, ensuring they are not overcrowded.
8. Cook on high for 2-3 hours or until the sausage is cooked through and the pastry is golden.
9. Serve warm with your favorite dipping sauces.
Variations & TipsFor a spicier kick, try using hot Italian sausage or adding a pinch of red pepper flakes to the sausage mixture. You can also experiment with different herbs like sage or oregano for a unique flavor profile. If you’re looking for a vegetarian option, substitute the sausage with a plant-based alternative or a mixture of mushrooms and cheese. To save time, you can prepare the sausage rolls the night before and store them in the fridge, then pop them in the slow cooker the next day.

Introduction

anilla sheet cake with chocolate filling is a classic dessert that never fails to impress. This delightful combination of light and fluffy vanilla cake layers with a rich and decadent chocolate filling is sure to satisfy any sweet tooth. Whether you’re planning a birthday celebration, a special occasion, or simply want to indulge in a delicious treat, this recipe is a perfect choice. In this article, we will guide you through the process of creating this mouthwatering dessert step by step. So let’s get started!

Ingredients

To make this scrumptious vanilla sheet cake with chocolate filling, you will need the following ingredients:

– 2 cups all-purpose flour

– 2 teaspoons baking powder

– 1/2 teaspoon salt

– 1 cup unsalted butter, softened

– 2 cups granulated sugar

– 4 large eggs

– 1 teaspoon vanilla extract

– 1 cup whole milk

For the chocolate filling:

– 1 cup semisweet chocolate chips

– 1/2 cup heavy cream

– 2 tablespoons unsalted butter

Steps

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.

2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This will take approximately 3-4 minutes with an electric mixer on medium speed.

4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

5. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing each addition until just combined. Be careful not to overmix the batter.

6. Pour the batter into the prepared baking pan and spread it evenly using a spatula.

7. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.

8. While the cake is baking, prepare the chocolate filling. In a small saucepan, heat the heavy cream and unsalted butter over medium heat until the butter is melted and the mixture begins to simmer.

9. Remove the saucepan from the heat and add the semisweet chocolate chips. Let it sit for a minute to allow the chocolate to soften, then stir until smooth and well combined.

10. Once the cake is baked, remove it from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.

11. Once the cake has cooled, use a sharp knife to cut it horizontally into two equal layers.

12. Spread a generous amount of the chocolate filling onto the bottom layer of the cake, ensuring it is evenly distributed.

13. Place the top layer of the cake on top of the filling, gently pressing down to secure it in place.

14. If desired, you can frost the sides of the cake with buttercream or whipped cream for a finished look.

15. Slice and serve the vanilla sheet cake with chocolate filling, and enjoy its delectable flavors!

Variations

There are several variations you can try to add a personal touch to your vanilla sheet cake with chocolate filling:

– Raspberry Filling: Instead of chocolate filling, you can use raspberry jam or fresh raspberries to create a fruity twist.

– Nutty Delight: Add chopped nuts, such as walnuts or almonds, to the chocolate filling for some extra crunch and flavor.

– Mocha Twist: Infuse the chocolate filling with a hint of coffee by adding 1 tablespoon of instant coffee granules to the cream and butter mixture.

Feel free to experiment with different flavors and fillings to find your favorite combination!

Tips

To ensure your vanilla sheet cake with chocolate filling turns out perfect every time, here are some helpful tips:

– Make sure all the ingredients are at room temperature before you begin. This helps them incorporate better and results in a smoother batter.

– Be careful not to overmix the batter once you add the dry ingredients. Overmixing can lead to a dense and tough cake.

– Use a serrated knife to cut the cake layers horizontally for a clean and even cut.

– If you prefer a stronger chocolate flavor, you can use dark chocolate chips instead of semisweet.

– To make the cake ahead of time, you can bake the layers in advance and store them in an airtight container. Assemble the cake with the chocolate filling just before serving to ensure maximum freshness.

Conclusion

In conclusion, vanilla sheet cake with chocolate filling is a delightful dessert that is sure to impress your friends and family. With its light and fluffy vanilla cake layers and rich chocolate filling, it’s a winning combination that will satisfy any sweet tooth. By following the simple steps outlined in this article, you can create a scrumptious cake that will be the highlight of any occasion. So go ahead, gather your ingredients, and get ready to indulge in a slice of vanilla sheet cake with chocolate filling goodness!

FAQs

Q: Can I use a different type of cake pan?

A: Yes, you can use a different size or shape of cake pan. However, the baking time may vary, so keep an eye on the cake while it’s in the oven and adjust the baking time accordingly.

Q: Can I substitute the all-purpose flour with another type of flour?

A: It’s best to use all-purpose flour for this recipe as it provides the right texture and structure. Substituting with another type of flour may alter the results.

Q: Can I make the chocolate filling ahead of time?

A: Yes, you can make the chocolate filling ahead of time and store it in the refrigerator. When you’re ready to assemble the cake, simply reheat the filling gently until it reaches a spreadable consistency.

Q: How long does the cake stay fresh?

A: The cake can be stored at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Make sure to cover it tightly with plastic wrap or place it in an airtight container to maintain its freshness.

Q: Can I freeze the vanilla sheet cake with chocolate filling?

A: Yes, you can freeze the cake layers before assembling them with the chocolate filling. Wrap each layer tightly in plastic wrap and place them in a freezer-safe bag or container. When you’re ready to use them, thaw the layers in the refrigerator overnight and assemble the cake as usual.

Philly Cheesesteak Meatloaf is a delightful fusion of the classic comfort food, meatloaf, and the iconic Philadelphia cheesesteak sandwich. This dish brings together the savory flavors of beef, bell peppers, onions, and gooey cheese, all wrapped in a delicious meatloaf form. It’s perfect for those who love the taste of a cheesesteak but want the heartiness of a meatloaf. This recipe is a wonderful way to bring a taste of Philadelphia into your home, especially if you’re looking to try something new and exciting for dinner.

This Philly Cheesesteak Meatloaf pairs beautifully with a side of creamy mashed potatoes or roasted vegetables. A crisp green salad with a tangy vinaigrette can also complement the rich flavors of the meatloaf. For a true comfort meal, consider serving it with some buttery garlic bread or a warm, crusty baguette to soak up any delicious juices.

Ingredients

. 1 tablespoon olive oil
. 1 large onion, diced
. 1 green bell pepper, diced
. 2 cloves garlic, minced
. 1 1/2 pounds ground beef
. 1 cup breadcrumbs
. 2 eggs
. 1/4 cup milk
. 1 tablespoon Worcestershire sauce
. 1 teaspoon salt
. 1/2 teaspoon black pepper
. 1 cup shredded provolone cheese
. 1/2 cup ketchup

Directions

1.  Preheat your oven to 350°F (175°C).

2. In a skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, sautéing until they are soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute. Remove from heat and let cool slightly.

3. In a large mixing bowl, combine the ground beef, breadcrumbs, eggs, milk, Worcestershire sauce, salt, and black pepper. Add the cooled onion and bell pepper mixture.

4. Mix the ingredients until just combined. Be careful not to overmix, as this can make the meatloaf tough.

5. On a baking sheet lined with parchment paper, shape the meat mixture into a loaf. Make a shallow indentation along the top of the loaf and fill it with the shredded provolone cheese.

6. Spread the ketchup evenly over the top of the meatloaf.

7. Bake in the preheated oven for 45-55 minutes, or until the internal temperature reaches 160°F (71°C)
Let the meatloaf rest for 10 minutes before slicing and serving.

Variations & Tips

For a spicier kick, consider adding some sliced jalapeños to the onion and bell pepper mixture. You can also experiment with different cheeses, such as cheddar or mozzarella, for a unique twist. If you’re looking to make this dish a bit lighter, try using ground turkey instead of beef. Additionally, you can add mushrooms for an earthy flavor or use a mix of red and yellow bell peppers for a sweeter taste.

Mornings are made better with a warm, cheesy, and satisfying breakfast that comes together quickly. Cheesy Bacon Crescent Breakfast rolls are the perfect combination of crispy bacon, gooey cheese, and flaky crescent dough, all rolled into a portable, delicious treat. Whether you’re making breakfast for the family or looking for a grab-and-go option, these rolls are sure to hit the spot.

Why You’ll Love Cheesy Bacon Crescent Breakfast Rolls

1. Quick and Easy: With just a handful of ingredients and minimal prep time, these rolls are perfect for busy mornings.
2. Versatile: Customize with your favorite cheeses, add scrambled eggs, or experiment with veggies for a unique twist.
3. Crowd-Pleaser: Whether for brunch, a potluck, or a weekend breakfast, everyone will adore these savory delights.
4. Portable: These rolls are easy to take on the go, making them ideal for hectic mornings or breakfast picnics.

Ingredients for Cheesy Bacon Crescent Breakfast Rolls

Here’s what you’ll need to whip up these mouthwatering rolls:

• 1 package crescent roll dough (8 rolls)
• 8 slices of bacon (cooked until crispy)
• 1 cup shredded cheese (cheddar, mozzarella, or a blend)
• 2 large eggs (optional for scrambled egg filling)
• Butter or egg wash (for brushing the tops)
• Chopped parsley or chives (optional, for garnish)

Ingredients:
– 1 ripe banana
– 1 cup mixed berries (strawberries, blueberries, raspberries, etc.)
– 1/2 cup Greek yogurt (optional for creaminess)
– 1 cup almond milk (or any milk of choice)
– 1 tablespoon honey or maple syrup (optional for sweetness)
– A handful of ice cubes
Instructions:
1. Peel and slice the banana.
2. Add the banana, mixed berries, yogurt, and almond milk into a blender.
3. Blend until smooth.
4. Taste and add honey or maple syrup if you prefer extra sweetness.
5. Add ice cubes and blend again if you want a chilled smoothie.
6. Pour into a glass and enjoy!
You can also add a handful of spinach or chia seeds for an extra nutritional boost.