Category: Recipes

  • Irresistible Orange Cake in 10 Minutes

    Irresistible Orange Cake in 10 Minutes

    Experience the magic of the famous Orange Cake! In just 10 minutes, indulge in a treat that will make your taste buds dance. This cake, with a hint of honey and coconut, literally melts in your mouth.

    Ingredients:

    – 3 eggs
    – Pinch of salt
    – 150g sugar
    – 150ml vegetable oil
    – 150ml orange juice
    – Grated orange zest
    – 220g flour
    – 10g baking powder
    – Honey
    – Coconuts (for garnish)

    ‍ Instructions:
    Prepare the Batter:

    – In a bowl, whisk together eggs, a pinch of salt, and sugar until light and fluffy.
    – Gradually add vegetable oil while continuing to whisk.
    – Mix in orange juice and grated orange zest.

    Combine Dry Ingredients:

    – In a separate bowl, sift together flour and baking powder.

    Mix the Batter:

    – Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.

    Bake:

    – Pour the batter into a prepared cake pan.
    – Bake in a preheated oven at 180°C (350°F) for approximately 30-35 minutes, or until a toothpick comes out clean.

    Finish with Sweetness:

    – While the cake is still warm, drizzle honey over the top for a sweet touch.

    Garnish:

    – Sprinkle shredded coconuts over the honey-drizzled cake.

    Serve and Enjoy:

    – Allow the cake to cool before slicing. Each bite will be a delightful burst of citrusy goodness!

  • Mango ice cream

    Mango ice cream

    Ingredients:

    3 ripe mangoes, peeled and cut into pieces
    1 cup sugar (you can adjust the sweetness to taste)
    1 cup cream or whipping cream
    1 cup whole milk
    1 tablespoon lemon juice
    Make sure the mangoes are very ripe to give your ice cream a sweeter, more natural taste. Also consider adding a touch of lemon to enhance the flavor and balance the sweetness of the mango.

    Preparation:

    In a food processor or blender, combine the mango pieces with the sugar and lemon juice until smooth.
    Add the cream and milk to the mango puree and mix well until everything is fully incorporated.
    Pour the mixture into an ice cream maker and follow the manufacturer’s instructions to make the ice cream.
    If you don’t have an ice cream maker, pour the mixture into a freezer-safe container and freeze for at least 4 hours. Stir every hour to prevent large ice crystals from forming.
    Once the ice cream is ready, serve it in cups or cones and enjoy your homemade mango ice cream. If you want, you can decorate it with fresh mango pieces!
    I hope you enjoy this delicious mango ice cream!
  • YOGURT AND CHOCOLATE CAKE

    YOGURT AND CHOCOLATE CAKE

    Things needed:
    200 grams of crackers

    melt 90 grams of butter

    Stuffed:

    250 grams of heavy cream

    sour yoghurt, 500 grams

    Roughly eighty grams of hazelnuts

    Twenty grams of powdered sugar

    two gelatin sheets

    a hundred grams of hazelnut cream

    Precisely measured hazelnuts

    as desired, chopped hazelnuts

    Possible uses:

    1. First, make the foundation: combine the biscuits with the melted butter and smash them on the mold’s base. Keep in the refrigerator.
    2. The second step, using cream, is to soak and dissolve the gelatin. The cream, gelatin, powdered sugar, and hazelnuts should be whipped together.
    3. After pouring, level the base and chill for at least one hour.
    4. 3. After that, fold in the hazelnut cream and refrigerate for another four to five hours.
  • Creamed Chipped Beef

    Creamed Chipped Beef

    “My mom used to make this recipe. It can also be made with 3/4 pound browned, drained hamburger. We called it SOS: Same Ole Stuff. Great comfort food! Either recipe is easy to make and tastes great with a cold beer. Serve over toast.”

    Ingredients:

    • 2 tablespoons butter
    • 2 tablespoons all-purpose flour
    • 1 1/2 cups warm milk
    • 1 (8 ounce) jar dried beef
    • 1 pinch cayenne pepper

    How To Make Creamed Chipped Beef:

    1. In a medium saucepan over low heat, melt butter. Whisk in flour all at once to form a roux.
    2. Whisk in milk, a little at a time, increase heat to medium-high, and cook, stirring, until thickened.
    3. Bring to a boil, stir in beef and cayenne, heat through and serve over toast.
  • Cherry Cheesecake Lush

    Cherry Cheesecake Lush

    This is another one of my favorite no bake desserts. For me, this is a pan of HeavenCherries are my all time favorite fruit and y’all know how I feel about cheesecake.

    Ingredients

    •             1-14 ounce package of golden oreos, crushed in processor
    •             ⅓ cup butter, salted and melted
    •             1 tbsp for preparing the pan
    •             8 ounces cream cheese, softened to room temp
    •             ¾ cup white sugar
    •             16 ounces frozen whipped topping, thawed
    •             2 small boxes of Cheesecake flavored instant pudding mix
    •             3 cups whole milk
    •             2 large cans of cherry pie filling
    •             1 cup chopped pecans or chopped walnuts

    Instructions

    FIRST STEP:

    Butter the inside of a 9×13 baking dish and set to the side

    Crush the cookies until small crumbs form

    SECOND STEP:

    Add the melted butter and pulse until combined

    Place the cookie mix into the bottom of the baking dish, press down and make the layer as even as possible

    Place the crust into the freezer for 10 minutes while you make the filling.

    THIRD STEP:

    In a bowl beat together the cream cheese, sugar, vanilla and 1 cup of the whipped topping.

    Mix until smooth

    FOURTH STEP:

    Spread this mixture over the cookie crust and place back into the freezer for another 10 minutes

    FIFTH STEP:

    In another bowl combine the 2 packages of pudding mix, the milk and ½ cup of whipped topping mix. Using a whisk, whisk until it begins to thicken

    Spread the pudding over the chilled cream cheese layer, smooth evenly and chill for 30 minutes or until the pudding is set

    SIXTH STEP:

    After 30 minutes, pour the Cherry pie filling over the pudding layer very carefully so as to not mix layers together

    Carefully spread the remaining whipped topping over the entire dessert

    Top with chopped pecans and chill for 1 to 2 hours before serving.

    Enjoy!

  • Spicy Steak Fajitas

    Spicy Steak Fajitas

    These Spicy Steak Fajitas were gobbled up quicker than anything I’ve ever made before – that’s saying a lot because I feel like I’m ALWAYS cooking. And these make A LOT, enough to feed 4-5 people! We enjoyed them in tortillas the first day and turned them into Chipotle-style fajitas bowls for lunch the next day, and we still had some leftovers! And nope, I’m not even complaining about them. I’ll definitely be making these over and over again on repeat.

    Ingredients

    • 2 pounds sirloin steak, cut into thin strips
    • 1 red bell pepper thinly sliced
    • 1 yellow bell pepper thinly sliced
    • 1 green bell pepper thinly sliced
    • 1 large yellow onion, thinly sliced
    • 1 tbsp lime juice
    • ½ teaspoon chili powder
    • ⅛ teaspoon cayenne pepper
    • 2 minced garlic cloves
    • 2 cups Mexican blend cheese, grated
    • 6 to 8 tortillas

    How To Make Spicy Steak Fajitas

    1. In a zip lock bag, place the sliced ​​steak, spices, lime juice and olive oil
    2. Seal bag, shake to coat steak pieces
    3. Add the peppers and onions to the bag and close the bag
    4. Shake the bag again to coat the vegetables
    5. Add 1 tablespoon of olive oil to a skillet and add the ingredients from the bag to the heated skillet.
    6. Cook until the vegetables are just tender and the steak is done.
    7. Serve with warm tortillas, sprinkle with grated cheese and your choice of optional toppings
  • CHOCOLATE CUPCAKES

    CHOCOLATE CUPCAKES

    CHOCOLATE CUPCAKES

    1f31f INGREDIENTS
    ◾️200g of common wheat flour
    ◾️15g cocoa
    ◾️6g baking powder
    ◾️4g baking soda
    ◾️1g of salt
    ◾️150 ml of milk
    ◾️10ml white vinegar
    ◾️2 eggs
    ◾️200 brown sugar
    ◾️1 tsp vanilla essence
    ◾️125 ml of oil
    1f31f PREPARATION
    ◾️In a bowl, place common wheat flour, cocoa powder, baking powder, bicarbonate of soda and salt. Then mix and reserve.
    ◾️In a cup, place the milk and white vinegar, mix and reserve.
    ◾️In a bowl, place the eggs, beat for 2 minutes, then add brown sugar, continue beating until the volume triples.
    ◾️Add the oil, beat for 1 minute, then add the mixed milk, the vanilla essence and beat for 2 more minutes.
    ◾️Add the dry ingredients little by little, mix thoroughly.
    ◾️Pour into 18 cupcake liners, bake in a preheated oven at 180°C for 15 minutes.
    I love you all ♥1f4951f60d

  • Mini Donuts

    Mini Donuts

    Mini Donuts

    Table of Contents

    Ingredients

    • 4 cups flour
    • 6 t baking powder
    • 1 t salt
    • 5 tablespoons sugar
    • 1 and a 1/2 cups warm water

    Instructions

    • Heat a deep pan with vegetable oil such as canola or peanut, grapeseed oil etc over medium heat.
    • While heating the oil in a large bowl mix all the ingredients into a batter.
    • On a lightly floured surface shape the dough into a thick circle then use a cookie cutter to cut out even circles.
    • You can also form regular balls with floured hands.
    • Fry in hot oil until golden and golden brown on one side.
    • The other side looks even but is still pale.
    • Turn them over and fry them until golden brown.
    • After frying transfer to a large bowl lined with paper towel.
    • Allow to cool slightly and serve with sweet
    • tea or coffee.
  • Fresh Fruit and Milk Delight: A Gelatin-Free Dessert

    Fresh Fruit and Milk Delight: A Gelatin-Free Dessert

    Fresh Fruit and Milk Delight: A Gelatin-Free Dessert

    Table of Contents

     

    Ingredients:

    Tangerines, peeled and sections separated
    Kiwis, peeled and sliced
    Persimmons, peeled and sliced
    Grapefruit, peeled and sections separated
    Apple, cored and chopped
    Banana, peeled and sliced
    8 g agar-agar
    50 ml water
    350 ml milk
    200 grams condensed milk
    200 grams sour cream or yogurt

    See also  Discover the Ultimate Eggplant Recipe: Easy, Affordable, and Delicious!

    Instructions:

    Prepare the Fruit:
    Arrange the sliced tangerines, kiwis, persimmons, grapefruit, apple, and banana in individual serving dishes or a large serving bowl.
    Prepare the Agar-Agar Mixture:
    In a small saucepan, mix the agar-agar with 50 ml of water. Let it soak for about 3-5 minutes.
    Heat the mixture over medium heat, stirring constantly, until the agar-agar completely dissolves. Remove from heat.
    Mix the Milk Mixture:
    In a separate saucepan, gently warm the milk and condensed milk together, just enough to integrate smoothly. Do not boil.
    Once the milk is warm, stir in the dissolved agar-agar mixture. Mix well to ensure everything is fully combined.
    Combine with Sour Cream or Yogurt:
    Remove the milk mixture from the heat. If using yogurt, ensure it’s at room temperature to prevent curdling. Mix the sour cream or yogurt into the milk mixture until smooth.
    Assemble the Dessert:
    Pour the milk and yogurt mixture over the arranged fruits.
    Let the dessert sit until it begins to firm up, then refrigerate for at least 1 hour to fully set.
    Serve:
    Once set, serve the dessert chilled. It can be garnished with additional fresh fruit or a drizzle of honey for extra sweetness.
    Serving Suggestions:

    This Fresh Fruit and Milk Delight is an excellent way to end any meal on a light and refreshing note. It’s also perfect as an afternoon snack on warm days. The creamy texture and vibrant flavors of the fruits make this dessert a delightful treat for both kids and adults.

    Ezoic
    Enjoy the natural goodness of fruits in this simple, quick, and delicious dessert that’s sure to become a new favorite in your household!

  • Day and Night Cake: A Quick and Delicious Treat

    Day and Night Cake: A Quick and Delicious Treat

    Day and Night Cake: A Quick and Delicious Treat

    Table of Contents

    Ingredients

    • 220 g butter (softened)
    • 220 g sugar (1 cup)
    • 7 eggs (5 of them separated into yolks and whites)
    • 300 g all-purpose flour (2 ½ cups)
    • 1 pack baking powder (approximately 1 tablespoon or 15 g)
    • 1 pack vanilla sugar (approximately 1 tablespoon or 15 g)
    • Fat for greasing the baking tray
    • 2 tablespoons cocoa powder
    • ¼ liter hot milk (1 cup)

    Step-by-Step Instructions

    1. Preheat and Prepare the Baking Tray

    Preheat your oven to 180°C (350°F). Grease a baking tray thoroughly with butter or non-stick spray to ensure the cake releases easily after baking.

    2. Prepare the Cake Batter

    In a large mixing bowl, beat the butter, sugar, vanilla sugar, 2 whole eggs, and 5 egg yolks until the mixture is light, fluffy, and pale in color. This creaming step incorporates air into the batter, contributing to the cake’s soft texture.

    3. Incorporate the Dry Ingredients

    Gradually add the flour and baking powder to the butter mixture. Mix until just combined, ensuring not to overwork the batter to keep it light.

    4. Fold in the Egg Whites

    In a separate clean, dry bowl, beat the 5 egg whites until stiff peaks form. This step is crucial as the beaten egg whites will help aerate the batter, making the cake light and fluffy. Gently fold the egg whites into the batter using a spatula, being careful not to deflate the mixture.

    See also  Easy and Delicious Cabbage Casserole with Cheddar Cheese: Two Ways to Cook!

    5. Divide and Color the Batter

    Spread two-thirds of the batter evenly onto the prepared baking tray. In a separate bowl, mix the remaining one-third of the batter with 2 tablespoons of cocoa powder. This will create the chocolate portion of the cake. Using a spoon, place small heaps of the chocolate batter randomly over the vanilla batter on the tray. To achieve the characteristic “day and night” marbled effect, you can gently swirl the batters with a knife.

    6. Bake the Cake

    Place the tray in the preheated oven and bake for 20 to 30 minutes. Check for doneness by inserting a toothpick into the center of the cake; it should come out clean or with a few moist crumbs. The cake should be golden around the edges and slightly springy to the touch.

    7. Add the Milk Soak

    As soon as you take the cake out of the oven, carefully spoon ¼ liter of hot milk over the still hot cake. This step adds moisture and a tender crumb to the cake, enhancing its flavor and texture. Allow the cake to cool completely in the tray.

    8. Optional: Chocolate Glaze for Extra Indulgence

    For an extra decadent touch, spread a layer of  chocolate glaze over the cooled  cake. To make a simple glaze, melt 100 g of dark chocolate with 2 tablespoons of butter over low heat until smooth, then pour over the cake and spread evenly with a spatula. Allow the glaze to set before slicing and serving.

    Nutritional Information (Per Serving)

    • Servings: 20 pieces
    • Calories: 220
    • Total Fat: 12g
    • Saturated Fat: 7g
    • Cholesterol: 75mg
    • Sodium: 50mg
    • Total Carbohydrates: 25g
    • Dietary Fiber: 1g
    • Sugars: 15g
    • Protein: 4g
    See also  Mixing Apples and Nuts: A Delectable Apple Pie Recipe

    Baking Tips for Day and Night Cake

    • Ensure Ingredients are at Room Temperature: This helps the ingredients combine more smoothly, especially the butter and eggs, resulting in a better cake texture.
    • Beat Egg Whites to Stiff Peaks: This is crucial for achieving the light, airy structure of the cake. Make sure no yolk gets into the whites, and the bowl is clean and grease-free.
    • Avoid Overmixing: When folding the egg whites into the batter, do so gently to retain the air you’ve incorporated.
    • Customize the Swirl: For a more pronounced marbling effect, you can adjust how much you swirl the chocolate batter into the vanilla.

    Storage and Serving Suggestions

    • Storage: Store the cake in an airtight container at room temperature for up to 3 days. If you’ve added a chocolate glaze, keep the cake in the fridge to maintain the glaze’s consistency.
    • Serving: This cake is versatile and pairs beautifully with a hot cup of coffee or tea. For an extra treat, serve with a dollop of whipped cream or a scoop of vanilla ice cream.

     

  • Boiling Water Dumplings with Savory Filling

    Boiling Water Dumplings with Savory Filling

    Get ready for a culinary revelation with these Boiling Water Dumplings! A magical fusion of a simple flour and boiling water dough, filled with a savory mix of minced meat, onions, and herbs. Get ready for a taste sensation like no other!

     Ingredients:

    For the Dough:

    – 175 ml boiling water
    – 1 tsp salt
    – 350 gr flour
    – 20 ml vegetable oil

    For the Filling:

    – 2 onions, finely chopped
    – Greens to taste
    – 250 gr minced meat
    – Salt and spices to taste
    – 30 ml boiling water

    For Frying:

    – Vegetable oil

    ‍ Instructions:

    1. In a bowl, mix boiling water, salt, and flour to make a dough. Knead until smooth, then add vegetable oil. Set aside.
    2. For the filling, sauté chopped onions in oil until golden. Add minced meat, salt, and spices. Cook until meat is browned.
    3. Roll out the dough and cut into circles.
    4. Place a spoonful of filling in the center of each circle. Fold and seal the edges.
    5. Boil dumplings in salted water until they float.
    6. Sauté boiled dumplings in oil until golden brown.

  • Fresh Fruit and Milk Delight: A Gelatin-Free Dessert

    Fresh Fruit and Milk Delight: A Gelatin-Free Dessert

    Ingredients:

    Tangerines, peeled and sections separated
    Kiwis, peeled and sliced
    Persimmons, peeled and sliced
    Grapefruit, peeled and sections separated
    Apple, cored and chopped
    Banana, peeled and sliced
    8 g agar-agar
    50 ml water
    350 ml milk
    200 grams condensed milk
    200 grams sour cream or yogurt

    Instructions:

    Prepare the Fruit:
    Arrange the sliced tangerines, kiwis, persimmons, grapefruit, apple, and banana in individual serving dishes or a large serving bowl.
    Prepare the Agar-Agar Mixture:
    In a small saucepan, mix the agar-agar with 50 ml of water. Let it soak for about 3-5 minutes.
    Heat the mixture over medium heat, stirring constantly, until the agar-agar completely dissolves. Remove from heat.
    Mix the Milk Mixture:
    In a separate saucepan, gently warm the milk and condensed milk together, just enough to integrate smoothly. Do not boil.
    Once the milk is warm, stir in the dissolved agar-agar mixture. Mix well to ensure everything is fully combined.
    Combine with Sour Cream or Yogurt:
    Remove the milk mixture from the heat. If using yogurt, ensure it’s at room temperature to prevent curdling. Mix the sour cream or yogurt into the milk mixture until smooth.
    Assemble the Dessert:
    Pour the milk and yogurt mixture over the arranged fruits.
    Let the dessert sit until it begins to firm up, then refrigerate for at least 1 hour to fully set.
    Serve:
    Once set, serve the dessert chilled. It can be garnished with additional fresh fruit or a drizzle of honey for extra sweetness.
    Serving Suggestions:

    This Fresh Fruit and Milk Delight is an excellent way to end any meal on a light and refreshing note. It’s also perfect as an afternoon snack on warm days. The creamy texture and vibrant flavors of the fruits make this dessert a delightful treat for both kids and adults.

    Ezoic
    Enjoy the natural goodness of fruits in this simple, quick, and delicious dessert that’s sure to become a new favorite in your household!

  • No-Churn Lemon, Chocolate, and Peanut Ice Cream: A Deliciously Easy Treat

    No-Churn Lemon, Chocolate, and Peanut Ice Cream: A Deliciously Easy Treat

    Ingredients

    • 1 lemon, zested and juiced
    • 380 g (13.4 oz) sweetened condensed milk
    • 500 ml (16.7 fl oz) heavy cream
    • 60 g (2.1 oz) chocolate, finely chopped
    • 60 g (2.1 oz) peanuts, chopped and toasted

    Instructions

    1. Prepare the Ingredients

    Zest and juice the lemon:
    Start by zesting the lemon to capture the fragrant outer peel, and then juice it. Set both the zest and juice aside. The zest will add a burst of citrus flavor, while the juice will give a refreshing tang to the ice cream.

    Chop the chocolate and peanuts:
    Finely chop the chocolate into small pieces so that it distributes evenly throughout the ice cream. Then, chop the peanuts. If your peanuts are raw, toast them in a dry skillet over medium heat for a few minutes until golden and fragrant. Toasting enhances their flavor and adds a nice crunch to the ice cream. Let them cool completely before adding to the mixture.

    2. Mix the Base

    In a large mixing bowl, combine the sweetened condensed milk with the lemon zest and lemon juice. Stir the mixture until well blended. The lemon juice will slightly thicken the condensed milk, creating a delicious base for the ice cream.

    Add the chopped chocolate and peanuts to the mixture, stirring until they are evenly distributed. The chocolate and peanuts add a delightful contrast in texture and flavor, making each bite of the ice cream interesting and satisfying.

    3. Whip the Cream

    In a separate bowl, whip the heavy cream using an electric mixer until it forms stiff peaks. This process usually takes about 3-5 minutes on medium-high speed. Be careful not to overwhip, as the cream could turn into butter.

    Gently fold the whipped cream into the lemon-condensed milk mixture. Use a spatula to fold the ingredients together, taking care not to deflate the whipped cream. Continue folding until the mixture is smooth and fully combined. This step is crucial for achieving a light, airy texture in the final ice cream.

    4. Freeze the Ice Cream

    Pour the mixture into a freezer-safe container, smoothing the top with a spatula. Cover the container with a lid or plastic wrap to prevent ice crystals from forming.

    Freeze the ice cream for at least 6 hours, or until it is firm. For the best texture, let it freeze overnight.

    5. Serve

    When you’re ready to enjoy your ice cream, let it sit at room temperature for a few minutes to soften slightly. This makes it easier to scoop.

    Scoop the ice cream into bowls or cones, and enjoy this creamy, refreshing treat. The combination of lemon, chocolate, and peanuts makes for a unique and delicious flavor profile that’s perfect for any occasion.

    Nutritional Information

    • Servings: Approximately 8 scoops
    • Calories per serving: 270 kcal
    • Total Fat: 18 g
    • Saturated Fat: 10 g
    • Cholesterol: 60 mg
    • Sodium: 70 mg
    • Total Carbohydrates: 24 g
    • Dietary Fiber: 1 g
    • Sugars: 20 g
    • Protein: 5 g

    Conclusion

    This No-Churn Lemon,  Chocolate, and Peanut Ice Cream is a wonderfully easy and delicious dessert that brings together the freshness of lemon, the richness of chocolate, and the crunch of peanuts. With its  creamy texture and vibrant flavors, it’s the perfect homemade treat for warm days or special occasions. The best part? No ice cream maker is needed! Just mix, freeze, and enjoy a scoop of this delightful ice cream that everyone will love.

  • Almond Walnut Cranberry Nougat Recipe

    Almond Walnut Cranberry Nougat Recipe

    Indulge in the exquisite taste of homemade Almond Walnut Cranberry Nougat. This delightful confection is perfect for any occasion, offering a satisfying blend of crunchy nuts and chewy cranberries wrapped in a smooth, honey-sweetened nougat. With just a few ingredients, this recipe promises to deliver a gourmet treat that will impress your friends and family.

    Ingredients
    • 100 g (3.5 ounces) almonds
    • 75 g (2.6 ounces) walnuts
    • 75 g (2.6 ounces) cranberries
    • 125 g (1/2 cup) sugar
    • 125 g (1/3 cup) honey
    • 1 egg white
    Instructions
    Step 1: Preparing the Almonds
    1. Boiling the Almonds: Place the almonds in a small saucepan and cover them with hot water. Bring to a boil and let them cook for 3 minutes.
    2. Peeling the Almonds: Remove the saucepan from the heat and strain the almonds using a strainer spoon. Transfer them to a small bowl, peel off the skins, and place the peeled almonds on a plate.
    3. Toasting the Almonds: Add the peeled almonds to a pan and toast them over low-medium heat for 5-8 minutes, stirring occasionally to prevent burning. Once toasted, remove from heat and place in a small bowl. Set aside.
    Step 2: Preparing the Walnuts
    1. Toasting the Walnuts: Add the walnuts to a pan and toast them over low-medium heat for 5 minutes, stirring occasionally to avoid burning. Remove from heat and combine with the toasted almonds. Let them cool down. Set aside.
    Step 3: Making the Nougat Base
    1. Heating the Sugar and Honey: In a small saucepan, heat the sugar and honey over medium flame, stirring constantly until the sugar completely dissolves and the mixture begins to bubble.
    2. Preparing the Mold: Spray and brush a mold with oil, then sprinkle with icing sugar. Set aside.
    Step 4: Preparing the Egg White
    1. Whipping the Egg White: In a large bowl, separate the egg white from the yolk. Using an electric mixer, whip the egg white until it reaches a stiff peak consistency.
    Step 5: Combining Syrup and Egg White
    1. Testing the Syrup: Once the honey and sugar mixture reaches around 120°C – 130°C (248°F – 266°F) on a candy thermometer, remove it from the heat. Let the syrup cool down slightly for about 3 minutes.
    2. Incorporating the Egg White: Gradually add the whipped egg white into the syrup, beating with a spatula and then a whisk until fully incorporated.
    3. Cooking the Mixture: Place the egg white and syrup mixture back on low heat and beat continuously until it becomes thick and glossy, approximately 8-10 minutes.
    Step 6: Adding Nuts and Cranberries
    1. Folding in the Nuts and Cranberries: Remove the mixture from the heat, add the toasted almonds, walnuts, and cranberries, and fold them in until evenly distributed.
    Step 7: Setting the Nougat
    1. Pouring into Mold: Pour the nougat mixture into the prepared mold and spread it evenly using a spatula.
    2. Cooling and Setting: Allow the nougat to cool and set at room temperature for a few hours or until firm. Once set, remove it from the mold and place it on a cutting board.
    Step 8: Cutting and Serving
    1. Cutting the Nougat: Cut the nougat into rectangular bars. For smooth slices, dip your knife in hot water before slicing.
    2. Decorating: Optionally, you can dust the nougat bars with additional icing sugar or drizzle with melted chocolate.
    Notes
    • High-Quality Ingredients: To achieve the best flavor and texture, use fresh almonds, walnuts, and cranberries.
    • Pre-Toasted Nuts: You can use already blanched and toasted almonds to save time.
    • Flavorful Honey: Choose a high-quality honey with a unique flavor profile, such as floral, fruity, or earthy, to add complexity to your nougat.
    • Complete Setting: Ensure the nougat sets completely before cutting into bars.
    • Storage: Store the nougat in an airtight container at room temperature or in the fridge to keep it fresh.
    • Gift Idea: Wrap individual nougat bars in decorative paper and tie with a ribbon for a thoughtful homemade gift.
    Nutrition Information (Per Serving)
    • Calories: 248 kcal
    • Carbohydrates: 34 g
    • Protein: 5 g
    • Fat: 12 g
    • Saturated Fat: 1 g
    • Polyunsaturated Fat: 6 g
    • Monounsaturated Fat: 5 g
    • Sodium: 8 mg
    • Potassium: 155 mg
    • Fiber: 3 g
    • Sugar: 30 g
    • Vitamin A: 8 IU
    • Vitamin C: 2 mg
    • Calcium: 45 mg
    • Iron: 1 mg
    Conclusion

    Our Almond Walnut Cranberry Nougat is a delightful blend of nuts and fruit, wrapped in a honey-sweetened, egg-white-based nougat. This easy-to-make recipe promises a perfect balance of flavors and textures, making it a delightful treat for any occasion. Whether enjoyed as a snack or given as a gift, this nougat is sure to impress with its rich taste and satisfying crunch.

  • Healthy Ranch Chicken Salad!!!

    Healthy Ranch Chicken Salad!!!

    Ingredients:
    Meat
    • 1 lb Chicken breast
    Produce
    • 1 Avocado
    • 3/4 cup Cherry or grape tomatoes
    • 2 tbsp Chives, Fresh
    • 1/3 cup Corn, Fresh or canned
    • 1 tbsp Dill, Fresh
    • 1/2 English cucumber
    • 2 Cloves Garlic
    • 4 cups Greens, Packed
    • 2 tbsp Onion
    • 1 tbsp Parsley, Fresh
    • 1/4 Red onion, Small
    Condiments
    • 1 tbsp Dijon mustard
    • 2 tsp Lemon juice
    Baking & Spices
    • 1 Sea salt and pepper
    Oils & Vinegars
    • 1 tbsp Olive oil
    Dairy
    • 1 cup Greek yogurt, Plain non-fat

    Instructions:
    1. Cook the chicken breast: Season the chicken breast with salt and pepper. Heat olive oil in a skillet over medium heat and cook the chicken until it’s fully cooked and no longer pink inside. Let it cool, then chop or shred it into bite-sized pieces.
    2. Prepare the vegetables: Dice the avocado, cherry tomatoes, chives, cucumber, red onion, and parsley. Mince the garlic cloves.
    3. In a large mixing bowl, combine the chopped chicken, diced vegetables, fresh dill, and corn.
    4. In a separate small bowl, mix together the Greek yogurt, Dijon mustard, lemon juice, minced garlic, salt, and pepper to make the ranch dressing.
    5. Pour the ranch dressing over the chicken and vegetable mixture in the large bowl. Toss everything together until well coated with the dressing.
    6. Place the packed greens on a serving platter or in individual bowls.
    7. Spoon the chicken and vegetable mixture on top of the greens.
    8. Garnish with additional fresh chives and parsley if desired.
    9. Serve the Healthy Ranch Chicken Salad immediately and enjoy!