Chocolate-Coated Peanut and Cookie Balls: A Delightful No-Bake Treat

Ingredients

For the Filling:

• 500g (17.6 oz) cookies, crushed
• 120g (4.2 oz) peanuts, crushed
• 120g (½ cup) sugar
• 60g (½ cup) cocoa powder
• 250ml (1 cup) milk
• 150g (⅔ cup) butter
• A pinch of vanillin (or a few drops of vanilla extract)

For the Glaze:

• 80g (2.8 oz) dark chocolate
• 80g (2.8 oz) milk chocolate
• 20ml (1 ½ tbsp) vegetable oil
• 50g (1.8 oz) peanuts, chopped

Step-by-Step Instructions

1. Prepare the Filling

• Crush the Cookies and Peanuts: Begin by crushing 500g of cookies into small pieces. You can do this using a food processor or by placing the cookies in a plastic bag and crushing them with a rolling pin. Once crushed, transfer them to a large mixing bowl. Then, crush 120g of peanuts until they are roughly chopped, and add them to the bowl with the cookies. Stir them together to ensure even distribution.
• Make the Chocolate Mixture: In a medium-sized saucepan, combine 250ml of milk, 120g of sugar, 60g of cocoa powder, and a pinch of vanillin or a few drops of vanilla extract. Place the saucepan over medium heat, stirring continuously until the sugar is completely dissolved.
• Add the Butter: Once the sugar has dissolved, add 150g of butter to the saucepan. Stir until the butter has melted and the mixture is smooth and well combined.
• Combine with Cookie-Peanut Mixture: Pour the warm chocolate mixture over the crushed cookies and peanuts in the mixing bowl. Stir thoroughly until all the dry ingredients are evenly coated with the chocolate mixture, and the consistency is thick and sticky enough to form into balls.

2. Shape the Balls

• Form the Balls: Using your hands, scoop out small portions of the mixture and roll them into balls, about the size of a walnut. Place each ball on a tray lined with parchment paper or a silicone mat.
• Chill the Balls: Once all the balls are shaped, place the tray in the refrigerator or freezer for about 30 minutes. This helps firm up the balls, making them easier to coat with the chocolate glaze.

3. Prepare the Chocolate Glaze

• Melt the Chocolate: In a heatproof bowl, combine 80g of dark chocolate and 80g of milk chocolate. Add 20ml of vegetable oil to the mixture, which will help the chocolate glaze remain smooth and shiny once set. Melt the chocolate and oil together using a double boiler or in the microwave in 20-30 second intervals, stirring in between until completely melted and smooth.
• Add the Peanuts: Stir in 50g of chopped peanuts into the melted chocolate. This adds extra texture and enhances the nutty flavor of the coating.

4. Coat the Balls

• Dip the Balls: Remove the chilled cookie-peanut balls from the fridge. Using a fork or a skewer, dip each ball into the melted  chocolate glaze, making sure it is fully coated. Let any excess chocolate drip off before placing the ball back on the tray.
• Set the Coated Balls: Once all the balls are coated, place them back in the fridge for the chocolate glaze to harden. This should take about 20-30 minutes.

5. Serve and Enjoy

Once the chocolate coating has firmed up, your delicious chocolate-coated peanut and  cookie balls are ready to be served! You can arrange them on a platter for a party, pack them in a gift box for a homemade present, or store them in an airtight container in the fridge for a delightful snack whenever you crave something sweet and crunchy.

Nutritional Information (Per Serving)

• Servings: Makes about 30 balls
• Calories: 150 kcal per ball
• Total Fat: 10g
• Saturated Fat: 5g
• Cholesterol: 15mg
• Sodium: 50mg
• Carbohydrates: 14g
• Sugars: 10g
• Protein: 3g

Tips for Success:

• Customizing the Nuts: Feel free to substitute peanuts with other nuts like almonds, hazelnuts, or walnuts for different flavor variations.
• Adding Texture: The crushed cookies add a nice texture to the filling. If you want a chunkier consistency, leave the cookie pieces slightly larger.
• Storing: These no-bake balls can be stored in the refrigerator for up to a week. If you want to store them longer, freeze them in an airtight container for up to a month.

Homemade Digestive Biscuits

Ingredients:

1 ½ cups wheat flour (240 g)
½ cup powdered sugar (75 g)
½ cup cold butter (130 g, cubed)
1 teaspoon baking powder
5 tablespoons milk
¼ teaspoon salt (only if using unsalted butter)

Directions:

Prepare the dough:
In a large mixing bowl, combine the wheat flour, powdered sugar, baking powder, and salt (if using unsalted butter).
Add the cold, cubed butter to the dry ingredients. Use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs.

Add milk and form the dough:
Gradually add milk, one tablespoon at a time, mixing until the dough comes together. It should be soft but not sticky. If the dough is too dry, add a little more milk, a teaspoon at a time.

Shape and chill the dough:
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 15 minutes. This helps the dough firm up and makes it easier to roll out.

Roll out and cut biscuits:
Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
Roll out the chilled dough on a lightly floured surface to about ¼-inch thickness.
Use a round cookie cutter or the rim of a glass to cut out biscuits. Place them on the prepared baking sheet.

Bake the biscuits:
Bake in the preheated oven for 15-18 minutes or until the edges are golden brown.
Remove from the oven and let the biscuits cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Serving Suggestions:
Enjoy with a cup of tea or coffee for a classic pairing.
Use as a base for no-bake cheesecakes or as a crunchy topping for yogurt and ice cream.
Dip in melted chocolate for a sweet treat.

Cooking Tips:
Ensure the butter is cold to achieve a light, crumbly texture.
For a smoother dough, avoid overmixing once the milk is added.
Prick the biscuits with a fork before baking to help them cook evenly and maintain their shape.

Nutritional Benefits:
Made with whole wheat flour, these biscuits contain more fiber than traditional cookies.
Lower in sugar compared to many commercial biscuits, making them a healthier snack option.
No artificial additives or preservatives, providing a more natural and wholesome treat.

Dietary Information:
Vegetarian-friendly.
Contains gluten and dairy; not suitable for those with allergies to these ingredients.
Can be made egg-free and suitable for lacto-vegetarians.

Easy Air fryer Roasted Potatoes

Ingredients

• 500g (about 1 lb) baby potatoes (or regular potatoes, diced into 1-inch pieces)

• 2 tablespoons olive oil

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• 1/2 teaspoon dried oregano or rosemary

• Salt and pepper, to taste

• Optional: Fresh parsley for garnish

Step-by-Step Recipe

Step 1: Prepare the Potatoes

1. Wash and scrub the potatoes thoroughly.

2. If using baby potatoes, cut them in half. If using larger potatoes, dice them into 1-inch cubes for even cooking.

Step 2: Season the Potatoes

1. In a large bowl, combine the potatoes with olive oil.

2. Sprinkle garlic powder, paprika, oregano (or rosemary), salt, and pepper over the potatoes.

3. Toss well to ensure the potatoes are evenly coated with the seasoning.

Step 3: Preheat the Air Fryer

1. Preheat your air fryer to 200°C (400°F) for about 3 minutes.

Step 4: Cook the Potatoes

1. Arrange the seasoned potatoes in a single layer in the air fryer basket. Avoid overcrowding to ensure even cooking.

2. Cook for 15-20 minutes, shaking the basket halfway through to flip the potatoes for even crispiness.

3. Check for doneness by piercing a potato with a fork; it should be tender on the inside and crispy on the outside.

Step 5: Serve

1. Transfer the roasted potatoes to a serving dish.

2. Optionally, garnish with fresh parsley or extra seasoning to taste.

3. Serve hot as a side dish or snack!

Enjoy your crispy and flavorful air fryer roasted potatoes!

Bomb Recipe: This Dessert Drives the World Crazy!

Are you ready to embark on a culinary adventure that will tantalize your taste buds and leave you craving for more? Well, get ready to discover the magic behind a dessert that’s been passed down through generations—Grandma’s secret bomb recipe! In this article, we’ll delve into the delectable world of bomb dessert, uncovering its tantalizing ingredients, and unraveling the simple yet enchanting method to create this heavenly treat.

Introduction

Are you ready to indulge in a dessert that’s both heavenly and nostalgic? Join us as we explore the enchanting world of bomb dessert—a timeless delicacy that has captured hearts and taste buds around the globe. From its humble origins in Grandma’s kitchen to its status as a beloved treat for all ages, this dessert is more than just a sweet treat—it’s a culinary masterpiece waiting to be discovered.

Unveiling the Ingredients

Let’s start our journey by gathering the essential ingredients for this mouthwatering dessert:

• 4 peaches
• 50g sugar (about 0.2 cups)
• 100ml water (about 0.4 cups)
• 1 tbsp cornstarch + 3 tbsp water
• 2 eggs
• 100g sugar (about 0.5 cups)
• 100ml sunflower oil (about 0.4 cups)
• 300g plain flour (about 2.1 cups)
• 12g baking powder (about 1 tbsp)

Preparing the Peach Mixture

Now that we have our ingredients assembled, it’s time to start cooking! Follow these simple steps to prepare the peach mixture:

1. Peel and chop the peaches: Start by peeling the peaches and cutting them into small pieces.
2. Blend the peaches: Use a hand blender to puree the peaches until smooth.
3. Cook the peach mixture: In a pot, combine the blended peaches with sugar and water. Cook until thickened.
4. Add cornstarch mixture: In a separate bowl, mix cornstarch with water, then add it to the pot with the peach mixture. Cook until thickened.

Crafting the Dough

With our peach mixture ready, it’s time to prepare the dough for our bomb dessert:

1. Mix eggs, sugar, and oil: In a bowl, combine eggs, sugar, and sunflower oil until well mixed.
2. Gradually add flour and baking powder: Slowly incorporate the flour and baking powder into the egg mixture, stirring until a smooth dough forms.

Assembling the Bomb

Now comes the fun part—putting everything together to create our bomb dessert:

1. Divide the dough: Split the dough into two equal parts.
2. Layer the dough in a mold: Place one part of the dough in the bottom of a mold, spreading it out evenly.
3. Spread the peach mixture: Pour the prepared peach mixture over the dough, spreading it out evenly.
4. Top with remaining dough: Cover the peach mixture with the remaining dough, creating a top layer for our bomb.
5. Decorate with peach mixture: Create a grid pattern on top of the dough using the remaining peach mixture.

Baking to Perfection

With our bomb assembled, it’s time to bake it to golden perfection:

1. Preheat the oven: Set your oven to 200°C to preheat.
2. Bake the bomb: Place the assembled bomb in the preheated oven and bake for 25-30 minutes, or until golden brown.
3. Sprinkle with powdered sugar: After baking, remove the bomb from the oven and sprinkle with powdered sugar for a sweet finishing touch.

Serving Up a Sweet Surprise

Now that our bomb dessert is ready, it’s time to slice, serve, and savor every delicious bite! Whether enjoyed warm or chilled, this decadent treat is sure to delight your taste buds and leave you craving for more.

Cabbage Patties Recipe

Ingredients:

• • Cabbage: 2 cups (150g), finely shredded

• • Egg: 1 large
  • All-purpose flour: 1/2 cup (60g)
  • Grated cheese (optional): 1/4 cup (30g)

• • Onion: 1 small (50g), finely chopped
  • Garlic: 2 cloves, minced
  • Salt: To taste

• Pepper: To taste
• Olive oil or vegetable oil: For frying

Directions:

1. 1. Mix Ingredients:
      • • In a large bowl, combine the shredded cabbage, egg, flour, grated cheese, onion, garlic, salt, and pepper. Mix until well combined.

       

   2. Form Patties:
      • Shape the mixture into palm-sized patties. Add a bit more flour if the mixture is too loose.

1. 1. Heat Oil:
      • Preheat a skillet over medium heat with oil.
   2. Fry Patties:
      • • Fry the patties for 2-3 minutes on each side until golden brown. Drain on paper towels.

       

   3. Serve:
      • Serve with a yogurt dip, sour cream, or your favorite sauce.

Serving Suggestions:

• Serve with a fresh green salad and a yogurt dip for a complete meal.
• Add a dash of chili sauce for some extra spice.

Cooking Tips:

• • If your mixture is too loose, add an extra tablespoon of flour to help bind the patties.

• Use a non-stick skillet to prevent sticking.

Nutritional Benefits:

• • Cabbage is rich in vitamins C and K.
  • Eggs and cheese (optional) provide protein, while olive oil adds healthy fats.

Dietary Information:

• This recipe can be made vegetarian by omitting meat-based cheese.
• For a gluten-free version, use almond or chickpea flour instead of all-purpose flour.

Nutritional Facts (per patty):

• • Calories: 120

• • Fat: 7g
  • Carbohydrates: 10g
  • Protein: 5g

Storage:

• Store any leftover patties in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or the oven to maintain crispiness.

Why You’ll Love This Recipe:

• • It’s quick, easy, and made with simple, everyday ingredients.
  • Versatile – you can modify the recipe by adding your favorite veggies.

• Crispy on the outside, soft and flavorful on the inside.
• Great for meal prepping or using up leftover cabbage.

emon Cream Pastry Delights

INGRIANTS 

• 1 of rectangular puff pastry
• Zest of one lemon
• 90 g (1/3 cup) sugar
• 30 g (2 tablespoons) cornstarchFor the cream:
• • 400 ml (2 cups) milk
  • 4 egg yolks
• 200 ml (1 cup) pre-sweetened whipping cream
• 
  

  Directions:

• • Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
  • Preheat your oven to 200°C (390°F).
  • Roll out the puff pastry and cut it into squares.

• • Place the pastry squares on a baking sheet lined with parchment paper and bake for about 10-15 minutes, or until golden brown. Remove from the oven and let cool.
  • In a saucepan, heat the milk with the lemon zest until it begins to boil. Remove from heat and let it cool slightly.
  • In a bowl, whisk the egg yolks with the sugar until pale and creamy. Add the cornstarch and mix well.

• • Slowly pour the warm milk into the egg yolk mixture, whisking constantly.
  • Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens.
  • Remove from heat and let cool completely.

• • In a separate bowl, whip the whipping cream until stiff peaks form.
  • Gently fold the whipped cream into the cooled lemon mixture until well combined.
  • Cut the baked puff pastry squares in half horizontally.
• Spread a generous amount of the lemon cream mixture onto the bottom half of each pastry square.
• Place the top half of the pastry square over the cream to create a sandwich.

Kcal: 320 kcal per serving | Servings: 8 servings

Why You’ll Love This Recipe

1. 1. Quick and Easy: With a preparation time of about 20 minutes and a cooking time of 15 minutes, these pastries can be ready in under an hour. This makes them ideal for last-minute guests or when you need a quick dessert that doesn’t compromise on taste.
   2. Versatile: These pastries are customizable. While lemon zest is used here, you could easily substitute orange or lime zest for a different twist. Additionally, the cream can be flavored with vanilla or almond extract to suit different palates.

1. Perfect for All Occasions: Whether it’s a festive celebration, a family dinner, or just a sweet treat to end the day, these pastries fit perfectly. They’re as suitable for a formal event as they are for a cozy family dessert.

Health Considerations

While Lemon Cream Pastry Delights are undoubtedly a treat, there are ways to adapt the recipe to fit dietary needs:

• Reduced Sugar: You can decrease the amount of sugar in the cream or use a sugar substitute to cater to those with sugar sensitivities or who are watching their caloric intake.
• Gluten-Free Option: For those who avoid gluten, gluten-free puff pastry can be used as an alternative. Ensure that the other ingredients are gluten-free by checking labels, especially the cornstarch, as some brands may include additives that contain gluten.

Serving Suggestions

• • Serving Temperature: These pastries are delicious whether served warm or at room temperature. Serving them slightly warm enhances the creaminess of the filling and the flaky texture of the pastry.
  • Accompaniments: Pair these delights with a dollop of whipped cream or a drizzle of raspberry coulis for an extra touch of elegance. For a refreshing complement, serve alongside a scoop of lemon sorbet or vanilla bean ice cream.
  • Presentation: For an impressive presentation, dust the pastries lightly with powdered sugar or garnish with a thin slice of lemon and a sprig of mint.

Storing Tips

Lemon Cream Pastry Delights are best enjoyed the day they are made, but they can be stored in an airtight container in the refrigerator for up to two days. For the best texture, reheat briefly in the oven before serving to crisp up the pastry.