Ingredients
– 4 boneless, skinless chicken breasts
– 100g plain flour
– 2 large eggs
– 2 tbsp milk
– 150g breadcrumbs (Panko or regular)
– 50g grated Parmesan cheese
– 1 tsp garlic powder
– 1 tsp paprika
– Salt and pepper, to taste
– 4 slices of your favourite cheese (mozzarella, cheddar, or Swiss)
– 2 tbsp olive oil
– 2 tbsp unsalted butter
– Fresh parsley, finely chopped, for garnish
#### Instructions
1. **Prepare the Chicken:**
– Place the chicken breasts between two sheets of cling film or parchment paper.
– Using a meat mallet or rolling pin, pound the chicken breasts to an even thickness, about 1/2 inch (1.25 cm) thick.
2. **Bread the Chicken:**
– Set up a breading station with three shallow bowls:
1. In the first bowl, place the plain flour.
2. In the second bowl, beat the eggs with the milk.
3. In the third bowl, mix the breadcrumbs, grated Parmesan cheese, garlic powder, paprika, salt, and pepper.
– Dredge each chicken breast in the flour, shaking off any excess.
– Dip the floured chicken into the egg mixture, allowing any excess to drip off.
– Finally, press the chicken into the breadcrumb mixture, ensuring it’s evenly coated.
3. **Cook the Chicken Cutlets:**
– Heat the olive oil and butter in a large frying pan over medium heat.
– Once the oil is hot and the butter is melted, add the breaded chicken cutlets to the pan.
– Cook the chicken for 4-5 minutes on each side, or until golden brown and cooked through (internal temperature should reach 75°C or 165°F).
– Place a slice of cheese on top of each chicken cutlet during the last minute of cooking, allowing it to melt.
4. **Serve:**
– Once the cheese is melted, remove the chicken cutlets from the pan and place them on a serving platter.
– Sprinkle the chicken with freshly chopped parsley.
These Breaded Chicken Cutlets are crispy and golden on the outside, tender on the inside, and topped with m
Category: Recipes
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Breaded Chicken Cutlets with Melted Cheese and Parsley
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Crispy Juicy Meat and Potato Pie
Crispy Juicy Meat and Potato Pie
Table of Contents
Ingredients
For the Dough:
200 ml water (0.85 cups)
1 tsp salt
320-350 g wheat flour (2.6-2.8 cups)
For Brushing the Dough:
80 g butter (5.6 tbsp), melted
For the Filling:
300 g minced meat (10.6 oz)
200 g potatoes (7 oz), diced into small cubes
200 g onion (7 oz), finely chopped
Salt, to taste
Spices to taste:
1 tsp paprika
1/2 tsp black pepper
1/2 tsp ground cumin
1/2 tsp coriander
For Greasing:
1 egg yolk
1 tbsp milk
For Sprinkling (Optional):
1 tsp sesame seeds
Additional:
Love and good mood (required)
Instructions
1. Prepare the Dough:
Begin by preparing the dough, which is the foundation of our crispy pie. In a large mixing bowl, combine 200 ml of water with 1 tsp of salt. Stir until the salt dissolves completely. Gradually add the wheat flour, starting with 320 g, and mix with a wooden spoon or your hands until the dough begins to come together.
Continue kneading the dough on a lightly floured surface, adding more flour if necessary, until you achieve a smooth and elastic texture. The dough should be firm but not sticky. Once the dough is well-kneaded, cover it with a clean kitchen towel and let it rest at room temperature for about 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll out later.2. Prepare the Filling:
While the dough is resting, you can prepare the savory filling that will make your pie juicy and flavorful. In a large bowl, combine 300 g of minced meat with the diced potatoes and finely chopped onions. Season the mixture with salt to taste, and then add your preferred spices: 1 tsp paprika, 1/2 tsp black pepper, 1/2 tsp ground cumin, and 1/2 tsp coriander.
Mix the filling thoroughly until all the ingredients are evenly distributed. This ensures that each bite of the pie will be packed with a harmonious blend of flavors. If you prefer a bit more richness, you can add a small splash of water to the filling, especially if your minced meat is lean.
3. Assemble the Pie:
Preheat your oven to 180°C (356°F) so that it’s ready by the time your pie is assembled. Divide the rested dough into two unequal parts: one slightly larger for the base and one smaller for the top layer.
On a floured surface, roll out the larger portion of dough into a circle large enough to cover the bottom and sides of a 25-27 cm diameter round baking dish. Carefully transfer the rolled dough into the baking dish, pressing it gently into the corners and up the sides.
Next, evenly spread the meat and potato filling over the dough in the baking dish. Ensure the filling is distributed in a uniform layer to cook evenly.
4. Top the Pie:
Roll out the smaller portion of dough to create the top crust. Gently place this dough over the filling, ensuring it completely covers the meat and potatoes. Pinch the edges of the top and bottom dough layers together to seal the pie. You can create a decorative edge by crimping the dough with your fingers or a fork.5. Final Touches:
Melt 80 g of butter and brush it over the top of the pie for a rich, golden finish. In a small bowl, beat 1 egg yolk with 1 tbsp of milk until smooth. Brush this mixture over the top crust to give the pie a beautiful sheen as it bakes. For an added touch of texture and flavor, sprinkle 1 tsp of sesame seeds over the top.
6. Bake the Pie:
Place the assembled pie in the preheated oven and bake for approximately 45 minutes. You’ll know the pie is ready when the crust is golden brown and crisp, and the filling inside is bubbling with flavor. Depending on your oven, the baking time may vary slightly, so keep an eye on the pie during the last few minutes to prevent over-browning.
7. Serving:
Once baked, remove the pie from the oven and let it cool for a few minutes before slicing. This rest time allows the juices inside to settle, making the pie easier to cut and serve. Serve warm, and enjoy the crispy crust and juicy filling in every bite.
Nutrition Information
Servings: 6-8
Calories per serving: Approx. 320 kcal
Total Fat: 18g
Saturated Fat: 8g
Cholesterol: 70mg
Sodium: 250mg
Carbohydrates: 30g
Dietary Fiber: 2g
Sugars: 2g
Protein: 12g
Conclusion
Our Crispy Juicy Meat and Potato Pie is not just a meal; it’s a culinary experience that brings together the best of both worlds—a satisfying crunch with a rich, succulent filling. Whether you’re cooking for a special occasion or simply craving a comforting dish, this pie is sure to become a staple in your kitchen. The versatility of the dough allows for endless possibilities, so don’t hesitate to experiment with different fillings and spices to make this recipe truly your own. Enjoy every bite!
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Vegetable Stuffed Flatbreads
Vegetable Stuffed Flatbreads
Table of Contents
Ingredients
All-Purpose Flour: 2 cups (250g)
Warm Water: 3/4 cup (180ml)
Instant Yeast: 1 teaspoon
Sugar: 1 tablespoon
Salt: 1/2 teaspoon
Olive Oil or Melted Butter: 2 tablespoons
Mixed Vegetables: 1/2 cup, finely diced (such as bell peppers, carrots, green onions)
Optional Additions: Grated cheese or chopped herbs (like parsley or cilantro) for enhanced flavor
Preparation Steps
1. Dough PreparationBegin by combining warm water, sugar, and instant yeast in a large mixing bowl. Stir the mixture and allow it to sit for approximately 5 minutes, or until it becomes frothy.
Add the all-purpose flour, salt, and olive oil (or melted butter) to the yeast mixture. Stir until a dough begins to form.
Knead the dough on a lightly floured surface for 5-7 minutes until it becomes smooth and elastic.
Gently incorporate the finely diced vegetables (along with the optional cheese or herbs, if desired) into the dough, ensuring an even distribution throughout.
2. Dough Rising
Transfer the dough to a lightly greased bowl, cover it with plastic wrap or a damp cloth, and allow it to rise in a warm environment for about 1 hour, or until it has doubled in size.
3. Shaping the Flatbreads
After the dough has risen, punch it down to release any trapped air. Divide the dough into equal portions (8-10 pieces, depending on your preferred size).
Shape each portion into a ball, then use a rolling pin or your hands to flatten each ball into a disc about 1/4 inch thick.
4. Cooking the Flatbreads
Preheat a non-stick skillet or griddle over medium heat and lightly grease it with oil or butter.
Cook each flatbread for 2-3 minutes on each side, until they are golden brown and puffed up. Adjust the heat as necessary to ensure even cooking without burning.
5. Serving Suggestions
Serve the vegetable-stuffed flatbreads warm. They can be enjoyed on their own, with a dipping sauce, or as an accompaniment to soups and salads.
These versatile flatbreads can be easily customized with your preferred vegetables, herbs, or cheese, making them a delightful addition to any snack, appetizer, or meal. Should you need more recipes or have any questions, don’t hesitate to reach out!
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I swear this recipe was sent straight from heaven
IngredientsMash potatoes, three cupsChop 1 cup of all-purpose flour and mix in the cheese. 2 tablespoons of chopped chives 1/4 cup of Parmesan cheese 1/4 cup sour cream third of a cupSea salt For flavorTwo beaten eggsList of Ingredients: Amount of IngredientsMash potatoes, three cupsChop 1 cup of all-purpose flour and mix in the cheese. 2.5 tablespoons of Parmesan cheeseParsley, chopped 1/4 cup sour cream one-third cup of salt For flavorTwo beaten eggsInstructions:Bring together What you need: Combine the potato puree, crumbled cheese, flour, Parmesan, chives, sour cream, and salt in a capacious basin.Then, include the eggs: Combine the eggs with the potato mixture.Shape Puffs: Roll or pat down the ingredients into little balls.In the kitchen:Step 1: Preheat oven to 400°F, or 200°C, for baking. Fifteen to twenty minutes, or until puffs are crispy and golden brown, bake on a baking sheet lined with parchment paper.For frying, heat up some oil in a pan. Before they get crispy and golden brown, fry the puffs in batches. Put the drained water on paper towels.- Warm it up and dip it in your favorite sauce for a delicious serving.
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Crockpot Barbecue Ribs
Ingredients
2 C barbecue sauce
2 tsp brown sugar
3 freshly mince garlic cloves
2 teaspoons Worcestershire sauce
1 teaspoon cayenne pepper (optional)
4 to 5 pounds of baby’s back ribsPreparation
In a zip-top bag, pour the barbecue sauce
Add brown sugar, garlic, Worcestershire sauce and cayenne pepper if you choose
Close the bag with a zip and use your hands to knead the bag and mix the sauce ingredients together well.
Opening bag & stick ribs inside
Close the bag and shake the bag to completely cover the ribs
Spray the inner part of the crock pot
Open the bag and put the ribs in the crock pot
Pour half of the sauce from the bag into the crock pot, making sure to cover the ribs with the sauce.
Cook over high heat for 4 to 5 hours to drop bone meat, on low heat for 9 hours to drop bone.
If you prefer super lean meat, but stay on the bone, cook over low heat for 7 hours until the boneless meat falls off.
Have some sauce available on the table, then everyone can choose whether they want more or not. -
No Eggs, Easy Chocolate Cake
Ingredients
1/2 cup (118 ml) milk
3/4 cup (150g/5.3oz) of sugar
1 teaspoon instant coffee
1 tablespoon vinegar
1/2 cup (118 ml) oil
2 cups flour (240g / 16oz)
1/3 cup (35g/1.2oz) cocoa
1 teaspoon baking powder
Half a teaspoon of baking soda
vanilla
1 cup (237 ml) water
second floor:
1/2 cup (100g/3.5oz) of sugar
1/2 cup (62g/2.2oz) flour
3 tablespoons of cocoa
1 cup (237 ml) water
1 1/2 cups (372 ml) of milk
1 tablespoon (14.2 g / 0.5 oz) butter
1 teaspoon vanilla
Preparation
This soft chocolate cake without eggs is a must-try. Finish the cake with a delicious chocolate ganache and enjoy every bite.
In a large mixing bowl, add 1/2 cup of milk, 3/4 cup of sugar, 1 teaspoon of instant coffee, and 1 teaspoon of vinegar. Whisk the ingredients until well combined, then add half a cup of oil and whisk until combined.
Sift in 2 cups of flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/3 cup of cocoa powder. After sifting the dry ingredients, add 1 cup of water and start mixing until you get a smooth mixture, add 1 teaspoon of vanilla extract and mix until smooth and without lumps.
Grease a round baking tray with oil, cover it with parchment paper, pour the cake mixture and bake in a preheated oven at 170°C for 30 minutes or until a toothpick inserted in the middle comes out clean. Once baked, let it cool inside the baking tray. In a medium saucepan, add 1/2 cup of sugar, 3 tablespoons of cocoa powder, 1/2 cup of flour, 1 cup of water and 1 1/2 cups of milk and mix well until smooth.
We put it on a medium heat and stir constantly until it boils and thickens. Add 1 tablespoon of the butter and the vanilla extract and mix well for about 2 minutes. Remove from heat and pour over the cooled cake (still on the baking tray). Spread it evenly, then cover the top with plastic wrap to keep it from drying out while it cools.
Put it in the refrigerator for at least 30 minutes. Once it cools down, take it out of the fridge and decorate it with grated chocolate. Remove from skillet and serve. Slice and enjoy.
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Frozen Fruit Salad
This vintage recipe comes straight from my great-grandma’s recipe box. It is a fun twist on marshmallow fruit salad, but even more fun because it is frozen!
It is perfect for holidays or as a refreshing summer side dish. Frozen fruit salad could even be a light dessert.
This recipe is still a staple at my family holidays. My Aunt Jenny usually makes it now and it is present at every Easter, Thanksgiving and Christmas.
Ingredients
- 8 ounces cream cheese, softened
- 2 cups whipped topping, plus more for serving
- 1 pint Strawberries, diced
- 2 large bananas, chopped and diced
- 20 ounces crushed pineapple, drained
Instructions Ho To Make Frozen Fruit Salad
FIRST STEP:
In a mixing bowl combine the cream cheese and the strawberries
Fold in the crushed pineapple and the chopped or diced bananas and the whipped topping into the cream cheese mixture
SECOND STEP:
Spread evenly in a 9×13 baking pan
THIRD STEP:
Place into the freezer until the dessert hardens
When ready to serve, allow to sit on the counter for 10 minutes. Dip a knife into hot water and slice the frozen dessert
Enjoy!
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Grandma’s Vanilla Pudding Cake
Grandma’s Vanilla Pudding Cake
Table of Contents
Grandma’s Vanilla Pudding Cake is a delightful and simple dessert that promises a fluffy and moist texture. This recipe uses vanilla pudding powder instead of flour, resulting in a unique and delicious cake that’s perfect for any occasion. Follow these steps to recreate this timeless family favorite.
Ingredients
1 cup (200 ml) oil
1 cup sugar
4 whole eggs
4 packets vanilla pudding powder (chocolate or vanilla)
3 packets vanilla sugar
1 teaspoon baking powder
Nutrition Information
Servings: 8
Calories: 350 per serving
Preparation Time
Preparation time: 15 minutes
Cooking time: 50 minutes
Total time: 1 hour 5 minutes
Instructions
Preparing the Batter
Beat Eggs and Sugar: In a large mixing bowl, beat the 4 whole eggs with 1 cup of sugar until the mixture becomes frothy and light. This step is crucial for achieving a fluffy cake texture.
Incorporate Oil: Gradually add 1 cup of oil to the egg mixture, a spoonful at a time, while continuing to mix. This helps to ensure that the oil is well incorporated and the batter remains smooth.
Add Remaining Ingredients: Add the 4 packets of vanilla pudding powder, 3 packets of vanilla sugar, and 1 teaspoon of baking powder to the mixture. Continue mixing with the mixer until all ingredients are well combined and the batter is smooth.
Baking the Cake
Prepare the Loaf Tin: Preheat your oven to 180°C (350°F) with top and bottom heat. Grease a loaf tin with butter or oil and lightly dust with flour to prevent sticking.
Pour the Batter: Pour the prepared batter into the loaf tin, spreading it out evenly with a spatula.
Bake: Place the loaf tin in the preheated oven and bake for about 50 minutes. Check for doneness by inserting a toothpick or skewer into the center of the cake; it should come out clean when the cake is fully baked.Finishing the Cake
Cool: Once baked, remove the cake from the oven and allow it to cool in the tin for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.
Serving
Slice and Serve: Once cooled, slice the Vanilla Pudding Cake and serve. Enjoy the moist and fluffy texture with a hint of vanilla sweetness.
Tips for Success
Foamy Eggs: Beating the eggs with the sugar until they form a foam is a crucial step. It gives the cake its light and fluffy texture.
Oil Instead of Butter: Using oil instead of butter makes the cake particularly moist and helps it stay fresh for longer.
Baking Powder: Even if the recipe calls for just a teaspoon of baking powder, it is crucial for the cake to rise properly and achieve the desired fluffiness.
This Vanilla Pudding Cake is a testament to the simplicity and deliciousness of grandma’s recipes. Perfect for family gatherings or as a delightful treat, this cake is sure to bring smiles to everyone who tries it. Enjoy!
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Sponge Fingers Cake: A Light and Elegant Dessert
Sponge Fingers Cake, also known as Ladyfinger Cake or Tiramisu Cake, is a delightful dessert that combines the light, airy texture of sponge fingers with rich cream and a hint of coffee or fruit flavor. This cake is perfect for special occasions or when you want to impress your guests with an elegant and delicious treat.
Sponge Fingers Cake is a light, elegant dessert that impresses with its delicate texture and rich flavor. Whether you choose to make a coffee-flavored or fruit-flavored version, this cake is sure to be a hit at any gathering. With simple ingredients and easy preparation, you can create a stunning dessert that looks as good as it tastes. Enjoy the delightful combination of sponge fingers and creamy filling in this classic, timeless cake! Here’s how to make this classic dessert:
Ingredients
To prepare Sponge Fingers Cake, you will need:
For the Cake:
- 2 packages (about 7 ounces each) sponge fingers (ladyfingers)
- 1 cup strong brewed coffee or espresso, cooled (for a coffee-flavored version) or 1 cup fruit juice (for a fruit-flavored version)
- 1/4 cup liqueur (such as Marsala, Amaretto, or fruit liqueur), optional
For the Cream Filling:
- 2 cups heavy cream, chilled
- 1 cup mascarpone cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
For Garnish:
- Unsweetened cocoa powder (for a coffee-flavored version)
- Fresh berries or fruit slices (for a fruit-flavored version)
- Chocolate shavings or curls (optional)
INSTRUCTIONS:- Prepare the Coffee or Fruit Juice:
- Brew a cup of strong coffee or espresso and let it cool. If making a fruit-flavored version, use your favorite fruit juice. Optionally, add 1/4 cup of your chosen liqueur to enhance the flavor.
- Prepare the Cream Filling:
- In a large mixing bowl, beat the chilled heavy cream until soft peaks form.
- In a separate bowl, combine the mascarpone cheese, granulated sugar, and vanilla extract. Mix until smooth and well combined.
- Gently fold the whipped cream into the mascarpone mixture until fully incorporated and smooth.
- Assemble the Cake:
- Lightly dip each sponge finger into the cooled coffee or fruit juice mixture, ensuring they are moistened but not soggy.
- Arrange a layer of dipped sponge fingers in the bottom of a rectangular or square baking dish, covering the entire base.
- Add the Cream Layer:
- Spread half of the mascarpone cream mixture evenly over the layer of sponge fingers.
- Add another layer of dipped sponge fingers on top of the cream layer.
- Spread the remaining cream mixture evenly over the second layer of sponge fingers.
- Chill the Cake:
- Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to meld and the cake to set properly.
- Garnish and Serve:
- Just before serving, dust the top of the cake with unsweetened cocoa powder if you’re making the coffee-flavored version.
- For a fruit-flavored version, garnish the top of the cake with fresh berries or fruit slices.
- Optionally, add chocolate shavings or curls for an extra touch of elegance.
Tips for Perfect Sponge Fingers Cake
- Quick Dipping: When dipping the sponge fingers, do it quickly to prevent them from becoming too soggy and losing their structure.
- Chill Time: Allowing the cake to chill for at least 4 hours is crucial for the flavors to meld and for the cake to achieve the right texture.
- Quality Ingredients: Use high-quality mascarpone cheese and fresh cream for the best results. Freshly brewed coffee or juice also enhances the flavor.
Versatile and Delicious
Sponge Fingers Cake can be customized in various ways to suit different tastes and occasions:
- Flavored Cream: Add a few drops of almond extract or a splash of citrus zest to the cream mixture for a unique twist.
- Layering Options: Alternate layers of sponge fingers with fresh berries or fruit slices for added texture and flavor.
- Chocolate Lovers: Incorporate a layer of chocolate ganache between the sponge fingers and cream for a richer, more indulgent dessert.
Nutritional Benefits
While Sponge Fingers Cake is an indulgent treat, it can be enjoyed as part of a balanced diet:
- Calcium: The mascarpone and cream provide a good source of calcium, essential for healthy bones.
- Protein: The cake offers a moderate amount of protein from the dairy components.
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Crispy Sesame Banana Cookies
Crispy Sesame Banana Cookies
Table of Contents
These Crispy Sesame Banana Cookies are a delightful treat made with just two main ingredients: ripe bananas and sesame seeds. Free from sugar, flour, eggs, and milk, these cookies are not only delicious but also healthy. Perfect for a quick snack or a guilt-free dessert, these cookies can be garnished with sugar-free dark chocolate for an extra touch of indulgence.
Ingredients
2 ripe bananas
2 1/2 cups sesame seeds
Sugar-free dark chocolate for garnish (optional)
Nutrition Information
Servings: 12 cookies
Calories: 100 per cookie
Preparation Time
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Instructions
Preparing the Banana Mixture
Peel and Puree the Bananas: Start by peeling the bananas and cutting them into pieces. Place them in a food processor and blend until smooth. If you don’t have a food processor, you can use a blender to puree the bananas. Transfer the pureed bananas to a mixing bowl.
Add Sesame Seeds: Gradually add 2 1/2 cups of sesame seeds to the pureed banana, mixing thoroughly after each addition using a spatula. The mixture should have a thick consistency once all the sesame seeds are incorporated.
Forming the Cookies
Prepare Baking Sheet: Line a baking sheet with parchment paper. Place a cookie cutter on the parchment paper and fill it with the banana mixture, about 1/4 inch thick. Flatten the top using a small spoon. Repeat this process with the remaining banana mixture.Baking the Cookies
Bake: Preheat your oven to 356°F (180°C). Place the baking sheet in the oven and bake for about 20 minutes, or until the cookies are crispy and browned.
Cooling and Garnishing
Cool the Cookies: Once done baking, remove the cookies from the oven and place them on a cooling rack to let them cool completely.
Optional Chocolate Garnish: If you wish to garnish the cookies with chocolate, melt some sugar-free dark chocolate. Slice the chocolate into pieces and place them in a microwave-safe bowl. Microwave until melted, stirring occasionally. Let the melted chocolate cool slightly, then transfer it to a piping bag. Drizzle the chocolate over the cooled cookies.
Serving
Serve and Enjoy: Once the chocolate has set, your Crispy Sesame Banana Cookies are ready to be served. Enjoy these healthy, crispy treats!
These Crispy Sesame Banana Cookies are incredibly easy to make and offer a delicious and healthy alternative to traditional cookies. With no added sugar, flour, eggs, or milk, they are perfect for those following a clean-eating lifestyle. Enjoy this simple yet tasty recipe!
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Chocolate Oat Bars: A No-Bake Delight
If you’re in the mood for a quick and easy dessert that satisfies your sweet tooth without the need to turn on the oven, then Unbaked Chocolate Oat Bars are the perfect treat for you. These bars are rich, chocolatey, and have a delightful chewy texture that makes them absolutely irresistible. Whether you’re making them for a quick snack, a dessert to share, or just a little indulgence for yourself, these no-bake bars are a go-to recipe that you’ll want to keep in your dessert repertoire.
Why You’ll Love This Recipe
- No-Bake Simplicity: As the name suggests, there’s no need to bake these bars, making them an ideal choice for hot days when you want a sweet treat without heating up your kitchen.
- Quick and Easy: With just a handful of ingredients and minimal preparation, these bars can be ready to enjoy in no time.
- Versatile Ingredients: You can easily customize this recipe to suit your taste. Add nuts, dried fruits, or even a layer of peanut butter to make these bars even more delicious.
- Perfect for Sharing: These bars are easy to cut into individual portions, making them great for parties, potlucks, or just sharing with friends and family.
Ingredients You’ll Need
- 1/2 cup unsalted butter
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla extract
- 3 cups quick oats
- 1 cup semisweet chocolate chips
- 1/2 cup creamy peanut butter (optional, but recommended for extra flavor)
- A pinch of salt (to enhance the flavor)
INSTRUCTIONS:
- Prepare the Oat Mixture: In a medium-sized saucepan, melt the unsalted butter over medium heat. Once melted, stir in the brown sugar and vanilla extract. Continue stirring until the sugar is fully dissolved.
- Add the Oats: Lower the heat and gradually add the quick oats to the saucepan. Mix well to ensure that the oats are evenly coated with the buttery mixture. Cook for 2-3 minutes, allowing the oats to soften slightly.
- Layer the Oats: Grease an 8×8-inch baking dish (or line it with parchment paper for easier removal). Press half of the oat mixture into the bottom of the prepared dish to form an even layer.
- Create the Chocolate Layer: In a microwave-safe bowl, combine the semisweet chocolate chips and peanut butter (if using). Microwave in 20-second intervals, stirring in between, until the chocolate is fully melted and smooth.
- Assemble the Bars: Pour the melted chocolate mixture over the oat layer in the baking dish. Use a spatula to spread it evenly. Once the chocolate layer is smooth, press the remaining oat mixture over the top, ensuring it’s spread evenly to cover the chocolate.
- Chill and Set: Place the baking dish in the refrigerator for at least 2 hours, or until the bars are firm and set. The chilling process allows the layers to bind together and makes the bars easier to cut.
- Cut and Serve: Once set, remove the bars from the refrigerator and cut them into squares or rectangles. Serve immediately or store in an airtight container in the refrigerator for up to a week.
Tips for the Best Unbaked Chocolate Oat Bars
- Use Quick Oats: Quick oats work best for this recipe as they have a finer texture and soften easily, making the bars more cohesive.
- Add a Topping: For an extra touch of decadence, sprinkle some sea salt or chopped nuts on top of the final oat layer before chilling.
- Go for Dark Chocolate: If you prefer a less sweet version, you can substitute the semisweet chocolate chips with dark chocolate chips.
Conclusion
Unbaked Chocolate Oat Bars are a delightful treat that combines the rich flavor of chocolate with the wholesome goodness of oats. Whether you’re a seasoned baker or a beginner in the kitchen, this no-bake recipe is simple, satisfying, and sure to be a hit. Give it a try, and you might find yourself making these bars over and over again!!
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Homemade Donuts
Homemade Donuts
Table of Contents
Ingredients
500 grams of 00 flour (approximately 4 cups)
250 ml of milk (approximately 1 cup)
2 tablespoons of sugar
1 egg
1 tablespoon of butter
1/2 teaspoon of salt
1 tablespoon of dry yeast
Zest of 1 lemon
Sugar (for coating)
Seed oil (for frying)
Directions
Prepare the Dough:
In a small bowl, warm 250 ml of milk (not too hot) and add 1 tablespoon of dry yeast. Stir and let it sit for 5-10 minutes until frothy.
In a large mixing bowl, combine 500 grams of 00 flour, 2 tablespoons of sugar, and 1/2 teaspoon of salt. Mix well.
Add the zest of 1 lemon to the dry ingredients for extra flavor.
In a separate bowl, whisk 1 egg and add it to the flour mixture along with the milk and yeast mixture.
Melt 1 tablespoon of butter and add it to the mixture.
Mix all the ingredients together until a soft dough forms.
Knead the Dough:
Transfer the dough to a lightly floured surface and knead for about 10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm place for 1-2 hours, or until it has doubled in size.
Shape the Donuts:
Once the dough has risen, punch it down to release the air.
Roll out the dough to about 1 cm (1/2 inch) thickness.Use a donut cutter or two round cutters (one large and one small) to cut out donut shapes from the dough.
Place the donuts on a baking sheet lined with parchment paper. Cover with a cloth and let them rise again for 30 minutes.
Fry the Donuts:
Heat seed oil in a deep pan to 180°C (350°F).
Carefully drop the donuts into the hot oil, frying a few at a time. Fry each side for about 2-3 minutes or until golden brown.
Remove the donuts from the oil with a slotted spoon and place them on a paper towel-lined plate to drain the excess oil.
Coat and Serve:
While the donuts are still warm, roll them in sugar to coat.
Serve warm and enjoy!
Serving Suggestions
Enjoy the donuts plain or with a dusting of powdered sugar.
Dip them in chocolate glaze or top with your favorite icing.
Serve with a side of jam or a drizzle of honey for extra sweetness.
Cooking Tips
Proofing: Make sure to allow the dough to rise in a warm place to achieve the fluffiest donuts.
Oil Temperature: Maintain the oil temperature at 180°C (350°F) to ensure the donuts cook evenly and don’t absorb too much oil.
Cutting the Dough: Use a floured cutter to prevent the dough from sticking.
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GOLDEN RASPBERRY CHEESECAKE MILKSHAKE DELIGHTS
Ingredients:
2 cups vanilla ice cream
1 cup milk
1/2 cup softened cream cheese
1/4 cup raspberry puree
1/4 cup granulated sugar
Whipped cream, for topping
Crushed graham crackers, for garnish
Fresh raspberries, for garnish
Directions:
In a blender, combine the vanilla ice cream, milk, cream cheese, raspberry puree, and sugar. Blend until the mixture is velvety smooth.
Pour the milkshake into a chilled glass. Top with a swirl of whipped cream.
Sprinkle with crushed graham crackers and fresh raspberries.
Serve with a straw and indulge in this rich, fruity treat!
Prep Time: 5 minutes | Cook Time: 0 minutes | Total Time: 5 minutes
Servings: 2 -
Irresistible Orange Cake in 10 Minutes!
Irresistible Orange Cake in 10 Minutes!
Table of Contents
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:1. 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.2. Combine Dry Ingredients:
– In a separate bowl, sift together flour and baking powder.
3. Mix the Batter:
– Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
4. 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.
5. **Finish with Sweetness:**– While the cake is still warm, drizzle honey over the top for a sweet touch.
6. **Garnish:**– Sprinkle shredded coconuts over the honey-drizzled cake.
7. **Serve and Enjoy:**– Allow the cake to cool before slicing. Each bite will be a delightful burst of citrusy goodness!
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Cherry Yogurt Cake with Dried and Fresh Cherries
Cherry Yogurt Cake with Dried and Fresh Cherries
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Ingredients:
Cake Base:
3 eggs
A pinch of salt
150 grams (4/5 cup) sugar
150 ml (3/4 cup) vegetable oil
150 ml (3/4 cup) milk
300 grams (2 cups) flour
15 grams (3 tsp) baking powder
100 grams (1/2 cup) dried cherries
Topping:
1 egg
100 grams (5 tbsp) yogurt
1 tablespoon sugar
1 tablespoon cornstarch
50 grams fresh or frozen cherriesDirections:
Prepare the Cake Batter:
Preheat your oven to 180°C (360°F).
In a mixing bowl, beat the eggs with a pinch of salt until frothy.
Gradually add the sugar, continuing to beat until the mixture is light and fluffy.
Mix in the vegetable oil and milk until well combined. Sift in the flour and baking powder, and fold gently into the wet ingredients until smooth.
Stir in the dried cherries.Prepare the Topping:
In a separate bowl, whisk together 1 egg, yogurt, sugar, and cornstarch until smooth.
Gently fold in the fresh or frozen cherries.Bake the Cake:
Pour the cake batter into a greased or lined baking pan.
Spoon the yogurt and cherry mixture over the top, spreading it gently.
Bake in the preheated oven at 180°C (360°F) for 40 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool, then decorate with powdered sugar before serving.Serving Suggestions:
Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Enjoy with a cup of coffee or tea for a perfect afternoon treat.
Cooking Tips:Soak dried cherries in warm water for 10 minutes to plump them up before adding to the batter.
If you prefer a more intense cherry flavor, add a few drops of almond extract to the batter.Nutritional Benefits:
Cherries are rich in antioxidants and vitamin C.
The yogurt adds calcium and protein, contributing to bone health.Dietary Information:
Contains gluten, dairy, and eggs.
Can be adapted to be lactose-free by using lactose-free yogurt.Nutritional Facts (per serving):
Calories: 270 kcal
Protein: 5g
Carbohydrates: 35g
Fat: 12g
Sugar: 20gStorage:
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.