Category: Recipes

Cake Ingredients:

• 300 ml milk (room temperature)
• 170 grams sugar
• 70 ml heated cooking oil
• 240 grams all-purpose flour
• 30 grams cocoa powder
• 1/2 tablespoon baking powder
• 1/2 teaspoon vanilla powder

Chocolate Glaze:

• 250 ml milk
• 1 teaspoon Agar-Agar powder
• 250 grams dark chocolate
• 8 grams butter
• For a Mold Sized 18x18x7 cm

Instructions:

Preheat Without Oven:

1. Fill a large pot or a pressure cooker with about 2 inches of water. Place a heatproof stand or trivet at the bottom. Cover it and heat it on medium heat while preparing the cake batter.

Prepare the Cake Batter:

1. In a mixing bowl, combine room temperature milk, sugar, and heated cooking oil. Mix until the sugar dissolves completely.
2. Sift in all-purpose flour, cocoa powder, baking powder, and vanilla powder. Mix until you get a smooth batter without lumps.

Grease and Prepare the Mold:

Grease the 18x18x7 cm mold with oil or butter. Line the bottom with parchment paper for easy removal.

Baking Without Oven:

1. Pour the prepared cake batter into the greased and lined mold.
2. Place the mold on the stand/trivet inside the preheated pot/pressure cooker. Cover the pot with a lid (do not use the pressure cooker lid) and bake on medium-low heat for about 40-50 minutes.
3. Check the doneness by inserting a toothpick into the center; if it comes out clean, the cake is done.
4. Once done, remove the cake from the pot and let it cool completely on a wire rack.

Chocolate Glaze:

Prepare the Glaze:

1. In a saucepan, heat the milk until warm but not boiling. Add Agar-Agar powder and stir until dissolved.
2. Add dark chocolate and butter to the warm milk. Stir continuously on low heat until the chocolate melts completely and the mixture thickens slightly.

Glazing the Cake:

1. Once the cake is completely cooled, pour the warm chocolate glaze over the cake, spreading it evenly with a spatula or knife.

Setting the Glaze:

1. Allow the glaze to set by refrigerating the cake for at least 1-2 hours.
2. Slice and serve your delicate and delicious no-egg, no-oven chocolate cake!

Ingredients:

• For the Cake:

  • • 1 egg

  • • ½ cup | 80g sugar

    • ⅓ cup | 80ml sunflower seed oil

    • Zest of 1 lemon

  • • 1½ cups | 180g flour

    • 1 tsp | 5g baking powder

    • 3 tbsp | 40ml milk

• For the Custard Filling:

  • • 1 egg yolk

    • 4 tbsp | 50g sugar

  • • 1 tsp | 8g vanilla sugar or vanillin

    • 2 tbsp | 30g corn starch

    • 1 cup | 240ml milk

  • Juice of ½ lemon

• For Garnishing:

  • • Powdered sugar, for dusting

Directions:

• • Prepare the cake batter:

    • • In a bowl, beat the egg with the sugar until smooth.

      • Add sunflower oil and lemon zest, and mix well.

    • • Sift in flour and baking powder, then slowly add milk to form a smooth batter.

      • Pour the batter into a greased baking pan.

      • Bake in a preheated static oven at 180°C (350°F) for 25-30 minutes.

  • Make the custard filling:

    • • In a saucepan, whisk the egg yolk, sugar, vanilla, and corn starch until combined.

      • Gradually add milk, stirring constantly over low heat.

    • Let the mixture thicken into a custard, then add lemon juice.

    • Remove from heat and let it cool completely.

• • Assemble the cake:

    • Once the cake is baked and cooled, spread the cooled lemon custard over the top.

    • Dust with powdered sugar before serving.

Serving Suggestions:

• Serve chilled or at room temperature with a side of fresh berries or a dollop of whipped cream.

Cooking Tips:

• • To avoid lumps in the custard, constantly stir while it thickens over low heat.

  • Use freshly squeezed lemon juice for the best flavor.

Nutritional Benefits:

• Lemons are rich in Vitamin C, adding an immune boost.

• This dessert provides a good balance of carbohydrates and healthy fats from sunflower oil.

Dietary Information:

• • Vegetarian-friendly.

• Contains eggs, gluten, and dairy.

Nutritional Facts (per serving):

• • Calories: 250

  • Fat: 10g

• Carbs: 35g

• Protein: 4g

Storage:

• • Store the cake in the refrigerator for up to 3 days in an airtight container.

Why You’ll Love This Recipe:

• • Refreshing Flavor: The lemon zest and juice give a fresh, zesty kick that perfectly complements the rich custard.

  • Simple Ingredients: Uses pantry staples to create a stunning dessert.

  • Perfect for Any Occasion: Whether it’s a casual treat or a dinner party dessert, this cake is always a hit.

• Easy to Make: Minimal effort with rewarding results, making it accessible even for beginners.

Ingredients

Butter: 120 g (½ cup), softened
Sugar: 100 g (½ cup)
Egg: 1
Nut Butter: 100 g (⅓ cup), any variety (peanut, almond, cashew, etc.)
Flour: 250 g (2 cups), divided
Baking Powder: 1 tsp
Salt (optional): A pinch

Directions

Prepare the Dough:
In a large bowl, cream together the softened butter and sugar using a mixer. Add the egg and beat until the mixture is smooth.

Add Nut Butter:
Mix in your preferred nut butter until fully incorporated.

Mix in Dry Ingredients:
Add half of the flour and the baking powder to the mixture. Use a spatula to combine, then gradually add the remaining flour and continue kneading the dough until smooth.

Chill the Dough:
Place the dough in a plastic bag or wrap it in plastic wrap. Refrigerate for 20 minutes to firm up.

Roll and Shape the Dough:
Lightly sprinkle the dough with flour and roll it out to about 8 mm (1/3 inch) thick. Shape it into a square using a rolling pin or your hands. Trim as needed.

Create Patterns (Optional):
Use a wooden hammer or another tool to gently press patterns into the dough.

Cut and Bake:
Cut the dough into cookies using a cookie cutter or knife, then transfer them carefully to a baking tray lined with parchment paper. Bake in a preheated oven at 180°C (350°F) for 15-20 minutes, until lightly golden.

Cool and Serve:

Allow the cookies to cool before serving. They will be slightly crumbly on top and softer inside.
 

Serving Suggestions

Serve with a glass of cold milk or a warm cup of tea.
For extra indulgence, drizzle with melted chocolate or dust with powdered sugar.
Cooking Tips

Ensure all ingredients are at room temperature for the best texture.
For an extra flavor boost, add a pinch of salt if your nut butter is unsalted.
Nutritional Benefits

Nut butter adds protein and healthy fats to these cookies, making them a more satisfying treat.
Dietary Information

Can be made gluten-free by using a gluten-free flour blend.

Carrot Walnut Cake

If you’re searching for a dessert that perfectly balances indulgence with wholesome goodness, look no further than Carrot Walnut Cake. This delightful treat marries the natural sweetness of fresh carrots with the earthy richness of walnuts, creating a cake that’s not only delicious but also packed with nutrients. Whether you’re hosting a gathering, celebrating a special occasion, or simply looking to satisfy a sweet craving, this cake is sure to impress.

Carrot cake has long been a beloved classic in the baking world, known for its moist texture and warm flavors. The addition of walnuts adds a satisfying crunch and a boost of healthy fats, making each bite a delightful experience. Plus, the subtle hint of cinnamon enhances the cake’s warmth, evoking the comfort of home-baked goodness.

What’s more, this recipe is incredibly simple to follow, making it accessible for bakers of all skill levels. In just a little over an hour, you can whip up a cake that looks and tastes like it came from a bakery. With straightforward ingredients and easy steps, it’s a perfect choice for both novice cooks and seasoned bakers alike.

Preparation Time

• Prep time: 1.5 hours
• Bake time: 25–30 minutes
• Total time: 40–50 minutes

Ingredients:

• 4 eggs
• 1 ½ cups granulated sugar (225g)
• 1 cup milk (200ml)
• 1 cup oil (200ml)
• 2 ½ cups flour (475g)
• 2 packets baking powder (20g)
• 1 packet vanilla extract (1g)
• 2 cups shredded carrots
• 1 cup chopped walnuts
• ¼ tsp cinnamon

Instructions:

1. Preheat & Prepare:
   • Preheat the oven to 180°C (356°F). Grease a baking dish with 1 tsp of oil.
2. Mix Wet Ingredients:
   • In a large bowl, whisk together the eggs and sugar until frothy and pale.
   • Stir in the milk and oil, and whisk for another 10 seconds.
3. Combine Dry Ingredients:
   • Sift together the flour, baking powder, and vanilla extract.
   • Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
4. Fold in the Carrots & Walnuts:
   • Add the cinnamon, shredded carrots, and chopped walnuts to the batter. Stir until evenly distributed.
5. Bake:
   • Pour the batter into the prepared baking dish.
   • Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
6. Cool & Serve:
   • Let the cake cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
   • Optionally, dust with powdered sugar before serving.

Pro Tips:

• Grate Carrots Finely: For a smoother texture, use finely grated carrots in your batter.
• Toast Walnuts: Lightly toasting the walnuts enhances their flavor and adds extra crunch.
• Check for Doneness: Insert a toothpick into the center; if it comes out clean, the cake is ready.
• Cool Completely: Allow the cake to cool fully before frosting or serving to ensure the best texture.

Nutrition (Per Serving, Based on 12 Servings):

• Calories: Approximately 290
• Total Fat: 15g
• Saturated Fat: 1.5g
• Carbohydrates: 34g
• Fiber: 2g
• Sugars: 20g
• Protein: 5g
• Sodium: 180mg
• Vitamin A: 35% of the Daily Value (DV)
• Vitamin C: 2% of the DV
• Calcium: 4% of the DV
• Iron: 6% of the DV

Delight your taste buds with this creamy dessert that can be prepared in only 5 minutes. (Image: Internet Reproduction)

Prepare to be amazed by a remarkably creamy dessert that takes no more than 5 minutes to prepare. When a sweet and tasty craving strikes, this is the perfect solution.

A basic dinner may be elevated to a gourmet feast with the help of this luscious milk dessert. The velvety texture and subtle taste will wow, making it the perfect dessert or snack to round off a spectacular meal.

The secret is out! Your plants will experience unprecedented blooming with only a tablespoon of this substance.

Sweets’ components

707 milliliters of dairy product

50 grams of sugar substitute (or 100 grams of sugar, depending on your preference)

combine 30 grams of cornstarch with 10 grams of vanilla sugar.

There are three egg yolks.

Zucchini powder to taste

Powdered cinnamon (for dusting)

Approach to preparation

Get the milk ready:

Combine the milk and zest of the lemon in a saucepan. Be cautious not to boil when heating over medium heat.

Combination of egg yolks: In a another bowl, combine the sugar, vanilla sugar, and egg yolks and whisk until smooth. Blend in the cornstarch.

Mixing the components: Take the lemon zest out of the milk that has been heated. Gradually whisk in the egg yolk mixture to the milk while cooking over medium heat, until a thick cream forms.

Allow the cream to cool completely before transferring it to a glass form. Set it aside in the fridge for about an hour after that.

Final Touch: After the dessert has chilled in the fridge, take it out and dust it with cinnamon powder.

Find out the recipe for a dessert that is very delicious.

Find out the secret to making a dessert that goes down easy (Image: Reproduction/Internet)

Time spent preparing

5-Minute Prep Time

Ten minutes in the oven

Refrigeration Cooling Time: 1 Hour

Duration: 1 hour and fifteen minutes + Nubank is holding a drawing this Saturday (02) for a prize pool of 30,000 reais; find out how to enter!

Advice and variants

Depending on your taste in sweetness, you have the option to use either sugar or a sweetener.

Experiment with different flavors by adding orange peel or vanilla essence.

For an extra touch of elegance, garnish with some whipped cream or fresh fruit.

If you’re in the market for a sophisticated dessert that won’t take long to make, go no further than this creamy milk dish. Its unmatched taste and simplicity of preparation are sure to wow diners of all stripes. Give it a try and surrender to the irresistible allure!

I have to confess something. I’ve never actually been to Chicago. So I’ve never actually eaten a Chicago-Style Bakery Apple Slices in a Chicago bakery. But! I did come across them on the internet and as soon as a saw that gooey apple filling peeking out of flaky pie crust and encrusted in thick sugary glaze, I wanted in.

FOR THE PIE DOUGH:

• 4 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 1/4 cups unsalted butter, chilled (2 1/2 sticks)
• 1/2 cup ice water, plus more as needed

FOR THE FILLING:

• 4 cups apple pie filling (canned is fine)

FOR THE GLAZE:

• 1 cup powdered sugar
• 2 tablespoons unsalted butter, softened
• 1 teaspoon vanilla
• 2 tablespoons whole milk

How To Make Chicago-Style Bakery Apple Slices

1. For the pie dough:
2. In a large bowl, stir together the flour, sugar, and salt.
3. Remove one stick of butter from the fridge and using a cheese grater, grate butter over the flour mixture. If butter gets too soft, place in the freezer until firm again and start on the next stick of butter. Continue grating until all butter is used, stirring into the flour mixture in between sticks.
4. (Alternatively, you can cube or slice the butter and cut in using a pastry blender or two forks.)
5. Create a well in the center of the flour mixture and add the 1/2 cup ice water. Using a fork, toss quickly to combine.
6. Refill ice water container, then drizzle in 2 tablespoons of cold water at a time, stirring after each addition, until dough is moist and holds together easily. Try not to add any more water than you need to — dough shouldn’t be sticky. You should be able to see small pieces of butter throughout the dough.
7. On a lightly floured work surface, quickly and gently knead dough just to bring it together. Divide in half, then flatten each half into a 1-inch thick rectangle.
8. Wrap each rectangle in plastic wrap and chill at least 30 minutes.
9. When ready to bake, preheat oven to 400°F and set aside a 9×13-inch jelly roll pan.
10. Lightly dust a work surface with flour, then roll out one rectangle of dough roughly the same size as jelly roll pan. Press into the bottom of the pan.
11. Spread apple filling over the pie dough.
12. Roll the remaining rectangle of dough out to the same size, then pick up and lay on top of the apple filling. (You can also use a rolling pin to roll the dough up to make transferring easier.) Pinch edges of dough together but don’t worry too much about sealing completely.
13. Slice a few vents in top crust to release steam, then bake until crust is golden brown, about 40 minutes, rotating pan halfway through. Remove to a wire rack to cool.
14. When pie has cooled, make the glaze:
15. Beat together the sugar, butter, vanilla, and milk until smooth, then spread glaze over the top of the crust evenly. Let set and harden, then slice into squares and serve. Enjoy!