No bake walnut chocolate layer cake

Ingredients

For the Base

• 120g (4.2 oz) walnuts, chopped
• 400g (14 oz) cookies, crushed
• 120g (0.6 cup) sugar
• 2g (0.5 teaspoon) vanilla sugar
• 60g (0.5 cup) cocoa powder
• 250ml (1.25 cup) milk
• 150g (5.3 oz) butter

For the Top Layer

• 20g (0.7 oz) walnuts, chopped
• 100g (3.5 oz) milk or dark chocolate, chopped
• 100ml (0.5 cup) cream with 33%-35% fat content

Directions

Crush cookies into fine crumbs and place them in a large mixing bowl.

Add 120g of chopped walnuts to the bowl.

In a saucepan, heat milk, sugar, and vanilla sugar over medium heat until sugar dissolves.

Stir in cocoa powder and mix until the mixture thickens.

Add butter to the mixture and stir until fully melted and combined.

Pour the chocolate mixture over the cookie and walnut mixture. Mix well.

Press the mixture into a baking pan and smooth it into an even layer.

Sprinkle the remaining 20g of chopped walnuts over the base layer.

Heat cream in a saucepan until it begins to simmer, then remove from heat.

Stir in chopped chocolate until smooth.

Pour the chocolate mixture over the base layer and spread evenly.

Chill in the refrigerator for at least 30 minutes to set.

Slice into portions and serve chilled.

Serving Suggestions

Serve chilled with a dollop of whipped cream.

Pair with a cup of coffee or espresso.

Add fresh fruit, such as strawberries, on the side.

Sprinkle with additional chopped walnuts for extra crunch.

Drizzle with caramel or chocolate sauce for a luxurious finish.

Fatayer Turkish pide ( middle eastern food) Turkish pizza recipe 

Ingredients

For the Dough:

• 120 ml warm Water
• 240 ml warm Milk
• 15 g (1 tbsp) Sugar
• 8 g (2 tsp) Yeast
• 40 g (3 tbsp) Olive Oil
• 540 g All-Purpose Flour
• 6 g (1 tsp) Salt

For the Filling:

• 2 tbsp Olive Oil
• 1 tbsp minced Garlic or Paste
• 200 g (1 medium-sized) Onion (chopped)
• 400 g minced Meat (mutton, beef, or chicken)
• 1 tsp Paprika Powder
• 1 tsp Cumin Powder
• 1 tsp Oregano
• 1 tsp Red Pepper
• 1/2 tsp Turmeric
• 1 tsp Black Pepper
• 1 tsp Salt (or to taste)
• 3 tbsp fresh Coriander (chopped)
• 1 beaten Egg (for egg wash)

For the Cheese Filling:

• 400 g (2 cups) Mozzarella Cheese
• 260 g (1 cup) Feta Cheese / Cottage Cheese
• 2-3 tbsp fresh green Coriander
• 1 tsp dried Parsley
• 1 tsp Aleppo pepper / Red pepper flakes
• Sesame seeds / Nigella seeds for topping

Step-by-Step Instructions

Step 1: Prepare the Dough

Activate the Yeast: In a bowl, combine warm water, warm milk, sugar, and yeast. Stir gently and let it sit for about 10 minutes until frothy.

Mix the Dough: In a large mixing bowl, combine all-purpose flour and salt. Create a well in the center and add the activated yeast mixture and olive oil.

Knead the Dough: Mix until a rough dough forms, then knead on a floured surface for about 8-10 minutes until the dough is smooth and elastic.

First Rise: Place the kneaded dough in a lightly greased bowl, cover with a kitchen towel, and let it rise in a warm place for 1-1.5 hours or until doubled in size.

Step 2: Prepare the Filling

Cook the Onions: In a skillet, heat olive oil over medium heat. Add minced garlic and chopped onions; sauté until softened and translucent.

Add Minced Meat: Stir in the minced meat of your choice, breaking it apart with a spatula. Cook until browned.

Season the Meat: Add paprika, cumin, oregano, red pepper, turmeric, black pepper, and salt. Stir well and cook for another 5-7 minutes. Remove from heat and stir in fresh coriander. Allow to cool slightly.

Step 3: Assemble the Rolls

Prepare the Cheese Filling: In a separate bowl, combine mozzarella cheese, feta cheese, fresh green coriander, dried parsley, and Aleppo pepper. Mix well.

Shape the Rolls: Once the dough has risen, punch it down and divide it into equal portions (about 10-12). Roll each piece into a circle (about 5-6 inches in diameter).

Add Fillings: Place a spoonful of the meat filling and a spoonful of the cheese mixture in the center of each circle. Fold the dough over to create a half-moon shape and pinch the edges to seal tightly.

Egg Wash: Place the filled rolls on a baking sheet lined with parchment paper. Brush the tops with beaten egg for a golden finish. Sprinkle sesame seeds or nigella seeds on top.

Step 4: Bake the Rolls

Preheat Oven: Preheat your oven to 180°C (350°F).

Bake: Bake the rolls for 20-25 minutes, or until they are golden brown and cooked through. Allow them to cool for a few minutes before serving.

Cooking Tips

Customize the Filling: Feel free to adjust the spices and herbs based on your preferences. Adding chopped bell peppers or spinach can enhance the flavor and nutrition.

Check the Dough: The dough should be soft and slightly tacky, but not sticky. Adjust the flour as needed while kneading.

Make Ahead: You can prepare the filling in advance and store it in the refrigerator for up to 2 days before assembling the rolls.

These cheesy broccoli balls are a fantastic blend of healthy ingredients and savory flavor. Lightly baked to a golden crisp, they make for a deliciously lighter snack that’s perfect as an appetizer, side dish, or satisfying snack.

Ingredients
Broccoli Cheese Balls
2 cups cooked broccoli, finely chopped (about 400g/13 oz raw broccoli)
1 cup breadcrumbs
2 large eggs
3/4 cup shredded cheese (Cheddar, mozzarella, or preferred cheese)
2 green onions, finely sliced
2 cloves garlic, minced
1/4 tsp salt
Black pepper, to taste
Olive oil spray
Garlic Lemon Yogurt Sauce
2/3 cup plain yogurt
Zest of 1/2 lemon
1 tbsp lemon juice
1/2 clove garlic, minced
2 tsp extra virgin olive oil
Salt and pepper, to taste
Instructions
Step 1: Prepare the Broccoli Cheese Balls
Preheat Oven: Set your oven to 200°C (390°F) and line a baking tray with parchment paper.
Mix Ingredients: In a large mixing bowl, combine the chopped broccoli, breadcrumbs, eggs, shredded cheese, green onions, garlic, salt, and pepper. Stir until well mixed, lightly mashing the broccoli to help bind the mixture.
Form Balls: Scoop a heaping tablespoon of the mixture and shape it into a ball. Place each ball on the prepared baking tray.
Bake: Spray the broccoli balls lightly with olive oil and bake for approximately 25 minutes, or until they’re golden brown and crisp.
Step 2: Prepare the Garlic Lemon Yogurt Sauce
Combine Ingredients: In a bowl, mix the yogurt, lemon zest, lemon juice, minced garlic, olive oil, salt, and pepper. Stir well.
Let It Sit: Allow the sauce to sit for at least 20 minutes for the flavors to meld.
Serving Suggestions
Enjoy these Baked Broccoli Cheese Balls fresh from the oven with a side of Garlic Lemon Yogurt Sauce, or pair them with your favorite dip. They’re a versatile treat perfect for any occasion!

Ingredients:
1 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup powdered sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup finely ground pistachios
1/2 cup chopped pistachios (for topping)
Optional: 1/4 teaspoon almond extract (for extra flavor)
Instructions:

Prepare the Dough:
In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy.
Beat in the egg and vanilla extract (and almond extract if using) until well combined.
Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Stir in the finely ground pistachios until evenly distributed throughout the dough.
Shape the Cookies:
Divide the dough into two portions and roll each portion into a log about 2 inches in diameter. Wrap each log in plastic wrap and refrigerate for at least 2 hours, or until firm.
Preheat the Oven:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Slice and Bake:
Once the dough is firm, unwrap and slice the logs into 1/4-inch thick rounds. Place the cookies on the prepared baking sheets, spacing them about 2 inches apart.
Press a few chopped pistachios onto the top of each cookie.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Cool and Serve:
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These pistachio cookies are perfect for tea time or as a special treat during holidays. The combination of buttery richness and the unique flavor of pistachios makes them irresistible.

Simple and easy ! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:

Ingredients :
650g sirloin steak, sliced
650g small yellow potatoes, cut into quarters.
1 tablespoon olive oil
3 tablespoons butter
5 cloves garlic, crushed
1 teaspoon fresh thyme, chopped
1 teaspoon chopped fresh rosemary (rosemary)
1 teaspoon chopped oregano
Salt and ground black pepper
Crushed red pepper flakes (optional)

Ingredients for marinating sauce:

1/3 cup soy sauce
1 tablespoon olive oil
1 tablespoon hot sauce
Ground black pepper
How to prepare :
In a large bowl, mix the steak, soy sauce, olive oil, black pepper and hot sauce. Leave them aside to soak up the flavors while the potatoes are cooking.

Mix a tablespoon of olive oil and a tablespoon of butter in a large frying pan and put it on a medium to high heat. While butter melts, adding potatoes. Cooking about 4 min, stir the potatoes and cook for another 4-5 minutes, until they are golden in color and cooked enough. Transfering it to a plate also set apart .

Leave the same pan on a medium heat and add the rest of the butter (2 tablespoons), garlic, crushed red hot pepper, and fresh herbs. Place the steak in the skillet on a single layer (do not place the steak on top of each other) and reserve the marinating sauce for later use. Cook the steak for a minute on each side, until it’s a nice brown color, adjust the time according to your preference.

Just before the steak is cooked, add the remaining marinade sauce, and cook together for a minute. Return the potatoes to the pan to heat up. Seasoning with salt also black pepper to flavor.

Turn off the heat and serve immediately, garnish with crushed red pepper and a dash of Parmesan cheese (if desired).

ENJOY !

Create a delicious dessert by combining ripe bananas and sweetened condensed milk. This easy-to-make recipe offers creamy texture and natural sweetness. Enjoy it on its own, as a topping, or in various creative ways. Perfect for any occasion and sure to delight!

Prep Time: 30minutes minutesTotal Time: 30minutes minutes Servings: 10 Calories: 119kcal
Ingredients
2 ripe bananas: Choose bananas that are spotty and soft for the best flavor and texture.
1 cup sweetened condensed milk: This will add creaminess and sweetness to your dessert.
1 teaspoon vanilla extract: Optional but it enhances the flavor profile beautifully.
A pinch of salt: This will help balance the sweetness.
Optional Add-ins:
1/2 teaspoon ground cinnamon: Adds a warm spice.
Chopped nuts: Walnuts or pecans can give a lovely crunch.
Chocolate chips: For a richer dessert.
Whipped cream: To top it off.
Instructions

Peel and Slice: Start by peeling the ripe bananas. Slice them into smaller pieces to make them easier to mash.
Mash the Bananas: In a mixing bowl, use a fork or potato masher to mash the bananas until they are mostly smooth, with just a few small lumps remaining for texture. The riper the bananas, the sweeter and creamier your mixture will be.
Add Condensed Milk: Pour the sweetened condensed milk over the mashed bananas. If you’re using vanilla extract, add it now as well.
Mix Thoroughly: Use a whisk or spatula to mix the bananas and condensed milk together until fully combined. The mixture should be smooth, creamy, and slightly thickened.
Add Salt: Sprinkle in a pinch of salt to enhance the flavors. This step is crucial, as it balances the sweetness of the condensed milk.
Incorporate Optional Add-ins: If you’re using cinnamon, nuts, or chocolate chips, fold them into the mixture at this stage. Each addition will contribute unique flavors and textures to your final dessert.
Refrigerate: For the best taste and texture, cover the mixture and refrigerate it for at least 30 minutes. This allows the flavors to meld together beautifully.
Serve: Once chilled, serve the banana condensed milk mixture in small bowls or cups. Top with whipped cream if desired, and garnish with additional banana slices or nuts for a professional touch.
Creative Serving Ideas
As a Dessert Bowl: Enjoy it as a simple yet delicious dessert on its own.
On Toast: Spread it on warm toast for a decadent breakfast treat.
As a Dip: Serve it with fresh fruit like strawberries, apple slices, or graham crackers for dipping.
In Parfaits: Layer it with granola and fresh fruit for a delightful parfait.
As a Pancake or Waffle Topping: Drizzle it over pancakes or waffles for an indulgent brunch option.

Ingredients:

1 cup grated carrots

1 cup sugar

1 teaspoon baking powder

1 egg

butter ( to grease pan)

1/2 cup vegetable oil

1 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

1 cup milk

Method:

1. Preheat oven to 350°F (175°C).

2. In a bowl, combine grated carrots, sugar, egg, vegetable oil, and vanilla extract until smooth

3. Stir in the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until just combined.

4. Stir in the flour until just combined. Then, stir in the milk until just incorporated.

5. Pour the batter into a greased and floured cake pan

6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean

7. Let cool before frosting.

Enjoy your carrot cake.

Ingredients:

1 cup all-purpose flour
1/2 cup ground almonds
1/2 cup softened butter
1/3 cup sugar
1 egg
1/2 teaspoon vanilla extract
Pinch of salt
For the topping:
200 grams melted dark chocolate
Sesame seeds for sprinkling
Instructions:

Make the cookie dough:
In a bowl, beat the butter with the sugar until light and fluffy.
Beat in the egg and vanilla extract.
Gradually mix the ground almonds, flour and a pinch of salt together until a dough forms.
Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour.
Shape the cookies:

Preheat the oven to 350°F (175°C).
Roll the chilled dough into small balls, then flatten slightly to form thick disks.
Place the shaped cookies on a baking sheet lined with parchment paper.
Bake the cookies:
Bake the cookies for 10-12 minutes or until they begin to brown around the edges.
Remove from the oven and let cool completely on a wire rack.
Add the chocolate and sesame seeds:

Melt the dark chocolate in a heatproof bowl over a pan of simmering water (bain-marie method) or in the microwave in short bursts, stirring frequently.
Dip each cooled cookie into the melted chocolate, covering them halfway or completely, depending on your preference.
Before the chocolate hardens, sprinkle the sesame seeds over the chocolate.

Crafting a delightful sugar-free cheesecake fluff is a straightforward task that even beginners can easily undertake. To start, assemble the necessary ingredients: cream cheese, powdered sweetener, lemon juice, lemon zest, and vanilla extract. The initial step is to thoroughly blend these ingredients in a mixing bowl. It’s essential that the cream cheese is fully softened before mixing, as this ensures a smooth and creamy base by allowing it to blend seamlessly with the other components.

In a separate bowl, whip the double cream until it reaches a firm consistency, ensuring it does not become overly stiff. This step is critical in achieving the light, airy texture that defines a superior sugar-free cheesecake fluff. Proper whipping is key to giving the dessert its volume and fluffy consistency.

Once the cream is perfectly whipped, gently fold it into the cream cheese mixture using a spatula. This method preserves the dessert’s light and fluffy texture while ensuring a uniform distribution of flavors throughout.

After the whipped cream and cream cheese mixture are fully combined, the dessert is ready to be served. For an elegant presentation, spoon or pipe the mixture into individual dessert bowls. To enhance both the visual appeal and flavor, consider garnishing the sugar-free cheesecake fluff with fresh berries, mint leaves, and additional lemon zest.

Ingredients
1 cup (250g) cream cheese
1 cup (240ml) double cream or heavy cream
¼ cup (40g) powdered sweetener (use ⅓ cup or 60g if you prefer a sweeter dessert)
1 teaspoon lemon juice
1 teaspoon vanilla extract
Zest of 1 lemon
½ cup (60g) raspberries or other berries (optional)
Instructions

In a mixing bowl, combine the cream cheese, powdered sweetener, lemon juice, lemon zest, and vanilla extract. Blend with an electric mixer until smooth.
In a separate bowl, whip the double cream (known as heavy cream in the U.S.) until it is firm but not stiff.
Using a spatula, gently fold the whipped cream into the cream cheese mixture until fully combined.
Spoon or pipe the cheesecake fluff into six individual dessert bowls.
Optional: Garnish with fresh berries, mint leaves, and additional lemon zest for added flavor and presentation

Looking for a simple, refreshing treat to cool off during the warmer months? This lemon ice cream recipe, requiring only milk and lemons, is a delightful dessert that’s not only quick to prepare but also incredibly delicious. It’s perfect for those who appreciate the pure, tangy zest of lemon and the creamy richness of milk blended into a smooth, chilled delight. Here’s how to whip up the best lemon ice cream in just 10 minutes, with no baking and no complex ingredients.

Why Lemon Ice Cream?

Lemon ice cream is the perfect balance of sweet and tangy flavors, offering a refreshing twist from traditional ice cream flavors. Using just fresh lemons and milk, this recipe is an excellent option for those looking for a light dessert that’s free from heavy additives. It’s also incredibly easy to make, requiring no special kitchen gadgets beyond a freezer and a bowl.

Ingredients:

2 cups of whole milk (for a richer texture, you can use half cream and half milk)
The juice of 3 large lemons
Zest of 1 lemon (optional, for added flavor and zest)
Optional: honey or a natural sweetener, adjusted to taste
Instructions:

1. Prepare the Lemon Mixture:
In a large bowl, combine the fresh lemon juice and optional lemon zest. If you’re adding a sweetener like honey, mix it in with the lemon juice until well combined. The zest adds a robust flavor, enhancing the natural lemony tang.
2. Mix with Milk:
Pour the milk into the lemon mixture. The lemon juice will cause the milk to thicken slightly, giving it a creamy consistency. Stir thoroughly to ensure the mixture is well combined and smooth.
3. Freeze:
Transfer the mixture into a shallow container or a loaf pan. The shallower the container, the quicker your ice cream will freeze.
Place the container in the freezer and freeze for about 2-3 hours. Stir the mixture every 30 minutes to help break up any ice crystals, ensuring a smoother texture.
4. Serve:
Once the ice cream has reached the desired consistency, it’s ready to be served. Scoop into bowls or cones and enjoy immediately.
For a garnish, add a small sprig of mint or a sprinkle of extra lemon zest on top.
Conclusion:

This lemon ice cream is a fantastic no-bake dessert that’s perfect for hot days or any time you desire something light and refreshing without the guilt. The simplicity of milk and lemons not only creates a wonderfully creamy and tangy ice cream but also keeps your dessert naturally wholesome. Enjoy this easy, delightful treat that you can whip up in just minutes, proving that sometimes, the simplest recipes are the best!

They’re a cinch to make, won’t break the bank, and they have that gourmet vibe.
By Holly Owens
Picture this: A sunny Saturday afternoon, you want a refreshing treat that’s not loaded with all the things that make you keep your gym membership on auto-renew. That’s where pineapple whip floats into the scene, like a tropical breeze in your backyard. It’s a light, fluffy, and perfectly sweet dessert that’ll transport you straight to the islands without a plane ticket. Originating from the Dole Plantation in Hawaii, this dreamy treat has become a theme park favorite. Making it at home is a breeze and it’s a healthier alternative to ice cream that still satisfies that sweet tooth – perfect for those times when you want to indulge just a little.
Pineapple whip is delightful on its own, but if you’re feeling fancy, serve it with a side of crisp vanilla wafer cookies or a sprinkle of toasted coconut flakes for an extra tropical twist. And for the adults in the room, a splash of rum can turn this into a fun boozy dessert.
Pineapple Whip
Servings: 2-4
Ingredients

– 4 cups frozen pineapple chunks
– 1 cup unsweetened coconut milk (or substitute with any milk of your choice)
– 2 tablespoons honey or agave syrup (adjust according to sweet preference)
– 1 teaspoon vanilla extract
Directions
1. Add the frozen pineapple, coconut milk, honey, and vanilla extract to a high-power blender or food processor.
2. Blend on high until the mixture becomes smooth and creamy. If your mixture is having a hard time blending, add a bit more milk, but be sure to add sparingly; we want this to be whip, not soup!
3. Once you achieve that dreamy, rich consistency, give it a quick taste. If it needs a touch more sweetness, now’s your chance to adjust.
4. Scoop out the pineapple whip into bowls, or if you want to get snazzy, use a piping bag with a star tip to swirl it into glasses.
5. Serve immediately, or if you’d like it a bit firmer, pop it into the freezer for about 15-20 minutes, then serve.
Variations & Tips
– For an extra zing, add a squeeze of fresh lime juice to your blend. Lime and pineapple are like a power couple in the flavor world.
– If you’re cutting back on sugar, skip the honey, and let the natural sweetness of the pineapple shine.
– Not into coconut milk? No problem! Almond milk, cashew milk, or even dairy work just as well. Each one brings a little something different to the table.
– Let’s talk toppings! Aside from the toasted coconut flakes and a splash of rum, you could also garnish with chopped nuts or a cherry on top for that classic sundae vibe.
– If you’ve got any leftovers (though I doubt it!), pour the mixture into popsicle molds, freeze, and enjoy a handheld version later!
So there you have it, friends – an island escape in a cup. Pineapple whip: because life deserves sweet, frosty moments without the side of guilt. Happy whipping!

Ingredients:
Lemon and orange peels
White vinegar
A large glass jar with a lid
Instructions:
Collect the Peels: Save the peels from oranges and lemons. You can collect them over several days and keep them fresh in the refrigerator until you have enough to fill a glass jar.

Prepare the Jar: Place the citrus peels in the glass jar, filling it up to halfway or more depending on how strong you want the infusion to be.

Add Vinegar: Pour white vinegar into the jar until the citrus peels are completely submerged. The acids in the vinegar combined with the oils in the citrus peels create a powerful cleaning solution.

Seal and Store: Close the jar tightly with its lid and store it in a dark, cool place for about 2-3 weeks to let the citrus oils fully infuse into the vinegar. The longer it sits, the more potent the cleaner will be.

Strain and Transfer: After the infusion period, strain the liquid to remove all peels and any residue. Transfer the citrus-infused vinegar into a spray bottle for easy use. You can dilute it with water if you find the scent too strong or if you plan to use it on delicate surfaces. A good ratio to start with is half water, half vinegar.

Uses and Benefits:
Multi-Purpose Cleaner: This citrus-infused vinegar can clean glass, mirrors, countertops, and more. It’s particularly effective at cutting through grease and disinfecting surfaces.

Natural Deodorizer: The fresh scent of citrus helps neutralize odors naturally, making this cleaner ideal for kitchen and bathroom surfaces.

Eco-Friendly: By making your own cleaner, you reduce the use of harmful chemicals in your home and minimize plastic waste from commercial cleaning products.

Tips:
Always test the cleaner on a small, inconspicuous area first to ensure it does not damage the surface.
Avoid using vinegar on natural stone surfaces like granite or marble, as the acid can etch the stone.
This homemade citrus cleaner is not only a great way to reuse kitchen scraps but also helps you maintain a cleaner, fresher home naturally. Plus, it’s cost-effective and better for the environment.