PST-Algerie

Category: Recipes

  • Strawberry Tres Leches Cake

    Strawberry Tres Leches Cake

    Strawberry Milk
    • 2 cup strawberries, diced
    • 3/4 cup granulated sugar
    • 1 (15 oz can) evaporated milk
    • 1 1/3 cup whole milk
    • 1/4 cup heavy cream
    Cake
    • ½ cup butter, 1 stick
    • 1 cup sugar
    • 5 eggs
    • 1 teaspoon vanilla
    • 1 ½ cups flour
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    Strawberry Whipped Topping
    • 2 cup heavy cream
    • 1/3 cup pureed strawberries
    • ⅔ cup cup powdered sugar
    • 1 teaspoon vanilla extract
    • ½ teaspoon salt
    Strawberry Milk
    1. Add strawberries and sugar to a blender or food processor. Pulse 2-3 times then let mixture sit for 10 minutes. Add evaporated milk, whole milk, and heavy cream and process for 1-2 minutes (this may need to be done in batches depending on the size of your food processor). Cover and store mixture in fridge for at least 30 minutes, or until ready to use.
    Cake
    1. Preheat oven to 350 degrees F and grease a 9×13 baking dish.
    2. In a large bowl, combine butter and sugar and beat until smooth. Add eggs and vanilla, beat until light and fluffy.
    3. In a small bowl, sift together flour, baking powder, and salt. Once combined, slowly add dry ingredients to the wet.
    4. Transfer batter to the prepared baking dish and bake for 25-30 minutes or until an inserted toothpick comes out clean.
    5. Pierce the top of the cake with a fork all over and allow it to cool to room temperature.
    6. Strain strawberry milk with a fine mesh strainer then pour milk over the cake. Cover tightly with plastic wrap and place in fridge for at least 4 hours or overnight while milk absorbs.
    Strawberry Whipped Topping
    1. In a large bowl, beat heavy cream until peaks form. Stir in strawberry puree, powdered sugar, vanilla, and salt. Continue beating mixture until smooth and airy.
    2. Once milk has fully absorbed, spoon topping onto cake and spread into an even layer. Decorate with fresh strawberries as desired and serve chilled.
  • Baked Chicken Legs: The Recipe to Make Them Tasty and Juicy|

    Baked Chicken Legs: The Recipe to Make Them Tasty and Juicy|

    Baked Chicken Legs: The Recipe to Make Them Tasty and Juicy|

    Table of Contents

    1. These chicken legs are golden on the outside, juicy and tender on the inside and unbelievably savory with every bite. With just a few simple ingredients, we turn ordinary chicken drumsticks into extraordinary.
    2. This is one of those recipes that I get excited about. It’s so easy to make and the results are always awesome. It’s easily adjustable too – you can double or triple the recipe for a crowd, or even add a bit of kick of heat and serve on game day. I think you’re really gonna love this recipe!

    Ingredients

    1. Chicken drumsticks are the star of his show, and I love that they’re still very affordable. You can usually find packages of drumsticks that are much lower in price than any other part of the chicken. That’s fine with me! Even if it’s a large package i’ll use what I need now and freeze the rest for later.
    2. We’ll use a simple seasoning blend of dry herbs and spices: paprika, onion powder, garlic powder, rosemary, parsley, ground mustard, salt and pepper. Then we’ll use a tablespoon of olive oil to hold all the seasonings to the chicken and help get that golden crisp skin we love to much.

    Preparation

    • This recipe is SO easy. We simply mix herbs and spices in a small dish. Add the chicken legs to a large, gallon-sized ziptop bag and add the olive oil. Seal the bag and roll those legs around for a minute to distribute the oil evenly on all the chicken. Then, open the bag, pour in the seasonings, close the bag and do the shake thing. Take a minute or so to do this and massage the chicken to really get that seasoning well distributed.
    • Set aside for a minute and preheat your oven to 425°(F) and line a baking sheet with aluminum foil. Give the foil a good spray with non-stick cooking spray. This is important as the chicken will stick without it.
    • Now take the chicken out of the bag and place on the foil lined sheet. Then into the oven it goes for 40 minutes.
    • After 40 minutes the chicken will be a beautiful golden color and the inside will be at least 165°(F) when checked with an instant read thermometer. In fact, it will probably be closer to 185-195°(F) which is exactly what we want!
    • Pro Tip: Chicken Legs are Better at 185-195°(F)!
    • The rule of cooking chicken to a minimum internal temperature of 165°F has been well-established for quite some time. However, when it comes to darker meat portions such as chicken legs, thighs, or the entire leg quarter, exceeding this temperature is often encouraged for optimal results! When heated to around 185°F, the collagens within the meat begin to break down, contributing to the juiciness and “fall-off-the-bone” tenderness that we cherish so much in dark poultry meat.
    • Check out this great article by America’s Test Kitchen regarding “overcooking” chicken drumsticks and thighs.
    Let Rest and Serve
    • Carefully remove the chicken to a plate or platter and let it rest for 5 minutes before serving.
    Can this recipe be doubled?
    • It sure can. You can even triple or quadruple this recipe! Simply adjust the ingredients accordingly. The cook time will still be 40 minutes, just be sure to not crowd the chicken too much on the pan. Keep the legs from touching and always keep in a single layer.
    Give it a kick
    • Want to give the chicken legs a little heat? Add a ½ teaspoon of cayenne pepper and even a teaspoon of crushed red pepper flakes. You can also deepen the flavor by using smoked paprika instead of regular paprika.
  • Fluffy Market-Style Meat and Rice Pies

    Fluffy Market-Style Meat and Rice Pies

    Fluffy Market-Style Meat and Rice Pies

    Table of Contents

    Elevate your pies to fluffy perfection by adding a secret ingredient to the dough! Just like the ones you find at the market or station—pure nostalgia!

    Ingredients:

    Dough:

    – 150g Potatoes 🥔
    – 300g Potato broth 🍲
    – 500g Flour 🍞
    – 1 tsp. Yeast 🍞
    – 1 tsp. Salt 🧂
    – 2 tsp. Sugar 🍬
    – 3-4 tbsp. Oil 🌻

    Filling:

    – 200g Meat 🥩
    – 200g Rice 🍚
    – 3 Onions 🧅
    – Salt and pepper to taste 🧂🌶️

    Instructions:

    Dough:

    1. Boil 150g of potatoes, then mash them into 300g of potato broth.
    2. In a mixing bowl, combine the potato mixture with 500g of flour, 1 tsp. yeast, 1 tsp. salt, 2 tsp. sugar, and 3-4 tbsp. oil.
    3. Knead the dough until it’s smooth and elastic. Cover and let it rise for about an hour.

    Filling:

    1. Cook 200g of meat and 200g of rice separately.
    2. Chop 3 onions and sauté until golden brown.
    3. Combine the cooked meat, rice, sautéed onions, and season with salt and pepper to taste.

    Assembly:

    1. Divide the risen dough into portions.
    2. Flatten each portion and add a generous amount of the meat and rice filling.
    3. Fold and seal the edges to form pies.
    4. Bake the pies until they turn golden brown.

    🥟 Experience the nostalgia of market-style pies with a fluffy twist!

  • Crispy Sausage and Cheese Stuffed Potato Balls

    Crispy Sausage and Cheese Stuffed Potato Balls

    Crispy Sausage and Cheese Stuffed Potato Balls

    Table of Contents

    Ingredients:

    6 potatoes (approximately 1 kg or 35 oz.), peeled
    10 grams (about 0.35 oz.) butter
    Fresh parsley, chopped
    100 grams (about 3.5 oz.) cheese, grated
    8 sausages (casing removed)
    2 eggs, beaten
    Breadcrumbs
    Salt and black pepper, to taste
    Vegetable oil, for frying

    Directions:

    Prepare the Potatoes:
    Boil the potatoes in salted water until they are completely tender, about 20-25 minutes. Drain and allow them to cool slightly.
    Once cool enough to handle, mash the potatoes smoothly. Mix in the butter, chopped parsley, salt, and black pepper. Set aside to cool to room temperature.
    Prepare the Filling:
    In a skillet, cook the sausage meat over medium heat, breaking it apart with a spoon until it is fully cooked and crumbly. Drain any excess grease.
    Mix the cooked sausage with grated cheese. This mixture will be used as the filling for the potato balls.
    Form the Potato Balls:
    Take a portion of the mashed potatoes and flatten it in your hand. Place a small amount of the sausage and cheese mixture in the center.
    Carefully wrap the potato around the filling, forming a ball. Ensure the filling is completely enclosed.
    Coat the Potato Balls:
    Dip each potato ball first into the beaten eggs, then roll them in breadcrumbs until fully coated. This will give them a nice crispy exterior once fried.
    Fry the Potato Balls:
    Heat vegetable oil in a deep fryer or a deep skillet to 175°C (350°F).
    Fry the potato balls in batches, being careful not to overcrowd the pan. Cook until they are golden brown and crispy, about 4-5 minutes.
    Remove the potato balls with a slotted spoon and drain on paper towels.
    Prep Time:
    30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour | Servings: 8 servings
    Serving Suggestions:
    Serve with a side of dipping sauce such as ranch, marinara, or garlic aioli.
    Pair with a fresh green salad for a balanced meal.
    Cooking Tips:
    Make sure the potatoes are completely tender before mashing to ensure a smooth texture.
    You can add other herbs like chives or dill for extra flavor.
    Nutritional Benefits:
    Potatoes provide a good source of vitamins C and B6, potassium, and fiber.
    Sausage adds protein and a rich flavor.
    Cheese contributes calcium and additional protein.
    Dietary Information:
    This dish is a hearty, comforting option suitable for various occasions.
    Can be made gluten-free by using gluten-free breadcrumbs.
    Why You’ll Love This Recipe:
    The combination of creamy potatoes, savory sausage, and melted cheese is irresistible.
    It’s a versatile dish that can be enjoyed as a snack, appetizer, or main course.
    Easy to make with ingredients you likely already have in your kitchen.
    Conclusion:
    Golden Sausage and Cheese Potato Balls are a delicious and satisfying dish that is perfect for any occasion. Whether you’re looking for a quick snack or a hearty meal, these potato balls will hit the spot. Enjoy the rich, savory flavors and crispy texture that make this recipe a family favorite.
  • Homemade Flatbread Recipe

    Homemade Flatbread Recipe

    Homemade Flatbread Recipe

    Table of Contents

    Ingredients:

    Warm water: 500 ml
    Dry yeast: 1 packet (10 g)
    Sugar: 1 tablespoon
    Flour: 600-650 g
    Salt: 1 teaspoon
    Olive oil: 2 tablespoons
    Cornmeal: for dusting

    Directions:

    Activate the Yeast:
    In a large mixing bowl, combine 500 ml of warm water, 1 packet of dry yeast, and 1 tablespoon of sugar. Stir until the yeast dissolves completely. Let it sit for 5-10 minutes until the mixture becomes frothy.
    Prepare the Dough:
    Gradually add 600-650 g of flour and 1 teaspoon of salt to the yeast mixture, stirring continuously. The dough should be soft and slightly sticky. Use your hands, wetting them as needed, to roll and work the dough until it forms a smooth, cohesive ball.
    First Fermentation:
    Cover the dough with a damp cloth and let it ferment at room temperature (about 30°C) for 25 minutes.
    Degas and Fold:
    After the first fermentation, lubricate your hands with a little oil, gently fold the dough inwards, and press down to release the gas. Cover and let it rest for another 20 minutes.
    Second Fermentation:
    Repeat the folding process, then let the dough ferment again for 10 minutes.
    Final Fermentation:
    Fold the dough one last time and allow it to ferment for an additional 1 hour. This is the ideal dough fermentation time, ensuring a light, airy texture.
    Divide and Shape:
    Dust your work surface with flour. Divide the dough into 4 equal parts and roll each piece into a ball. Let them rest for 5 minutes.
    Shape the Flatbreads:
    Using your hands, press and flatten each dough ball, then gently stretch it into a larger flatbread shape. Sprinkle the surface with cornmeal for added texture.
    Add Olive Oil:
    Drizzle 2 tablespoons of olive oil over the dough, pressing with your fingertips to help spread the oil evenly and create dimples.
    Bake:
    Preheat your oven to its maximum temperature. Place the flatbreads on a baking sheet and bake each one for 5-7 minutes, until golden and puffed.
    Cool:
    Once baked, wrap the flatbreads in a clean cloth to keep them soft as they cool.

    Serving Suggestions:

    Serve warm with hummus or your favorite dip.
    Use as a base for pizzas, adding toppings before baking.
    Slice and fill with grilled meats, vegetables, or falafel for a delicious wrap.
    Enjoy with a spread of butter, garlic, or herbs for a simple side.
    Cooking Tips:
    Ensure the water is warm, not hot, to properly activate the yeast.
    Work with flour to prevent sticking while shaping the dough.
    Keep an eye on the oven, as flatbreads bake quickly at high temperatures
    If the dough is too sticky, add a little more flour, but avoid making it too dry.

    Nutritional Benefits:

    Flour: Provides carbohydrates, essential for energy.
    Yeast: Adds a boost of B-vitamins.
    Olive Oil: Rich in healthy monounsaturated fats.
    Cornmeal: Adds fiber and a crunchy texture to the flatbread.

    Dietary Information:

    Vegetarian: Yes
    Vegan: Yes
    Dairy-Free: Yes
    Nut-Free: Yes

    Nutritional Facts (Per Serving):

    (Assuming 4 flatbreads)
    Calories: 250 kcal
    Protein: 6 g
    Carbohydrates: 45 g
    Fat: 6 g
    Fiber: 3 g
  • Hawaiian Pineapple Coconut Fluff

    Hawaiian Pineapple Coconut Fluff

    Hello, dessert enthusiasts! If you’re craving a tropical and light treat, Hawaiian Pineapple Coconut Fluff is a delightful choice. This dessert combines the sweetness of pineapple with the creaminess of coconut for a heavenly tropical flavor. Let’s whip it up!
    Ingredients:
    1 can (20 ounces) crushed pineapple, drained
    1 package (3.4 ounces) instant coconut cream pudding mix
    1 cup shredded coconut
    1 container (8 ounces) whipped topping, thawed
    Maraschino cherries for garnish (optional)
    Instructions:
    Prepare Ingredients:
    In a large mixing bowl, combine the drained crushed pineapple, instant coconut cream pudding mix, shredded coconut, and whipped topping.
    Mix Well:
    Stir all ingredients until well combined and creamy.
    Chill:
    Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld.
    Serve:
    Spoon the chilled mixture into serving bowls or dessert cups.
    Garnish:
    Top with maraschino cherries if desired.
    Enjoy:
    Indulge in the tropical flavors of this creamy and delicious Hawaiian Pineapple Coconut Fluff!
    This dessert is perfect for a summer treat or any occasion where you want to enjoy a taste of the tropics. Dive into the creamy coconut and pineapple goodness! 🌺
  • Fluffy Japanese Soufflé Pancakes recipe

    Fluffy Japanese Soufflé Pancakes recipe

    1f95e 1f95e
    2 large eggs
    2 tablespoons milk
    ½ teaspoon vanilla extract
    1 teaspoon lemon zest (optional)
    ¼ cup all-purpose flour (fluffed, spooned, and leveled)
    ¼ teaspoon baking powder
    ½ teaspoon white vinegar (or lemon juice)
    2 tablespoons granulated sugar
    Oil for cooking
    Optional toppings:
    Sweetened whipped cream
    Assorted berries
    Powdered sugar
    Maple syrup
    Sweetened whipped cream (optional):
    ½ cup heavy cream (cold)
    1 tablespoon granulated sugar (more or less to taste)
    ½ teaspoon vanilla
    1f95e 1f95e
    Separate the egg whites and yolks into separate bowls.
    Mix the egg yolks with milk, vanilla, and lemon zest. Sift in the flour and baking powder, mixing until smooth.
    Beat the egg whites with vinegar or lemon juice until frothy. Gradually add sugar, then beat until stiff peaks form.
    Gently fold ⅓ of the egg whites into the yolk mixture, then fold in the rest without deflating the batter.
    Heat a nonstick pan over low heat, lightly greased. Portion the batter to create 2 to 3 thick pancakes. Cover and cook each side until golden.
    Serve with optional toppings and enjoy immediately1f95e1f95e
  • This recipe is now my absolute favorite breakfast and can also be taken on the go

    This recipe is now my absolute favorite breakfast and can also be taken on the go

    Mini Quiches with Bacon, Cheese, and Veggies

    Ingredients

    • 1 package dough (2 cakes)
    • 4 large eggs
    • ½ cup milk
    • ½ cup shredded cheese (your choice of cheddar, Swiss cheese, or Gruyere)
    • ¼ cup diced cooked bacon or ham
    • ¼ cup chopped veggies (like spinach, mushrooms, and bell peppers)

    Preparation

    Step 1: Prepare the Muffin Tin

    Lightly grease a muffin tin or line it with paper cases to make it easier to release.

    Step 2: Prepare the Dough

    Roll out the dough on a floured work surface and use a cookie cutter to form circles slightly larger than the holes in the muffin tin.

    Gently press each circle into the muffin tin, making sure it has the correct shape.

    Step 3: Prepare the Filling

    In a bowl, mix the eggs and milk well. Season with salt and pepper.

    Step 4: Assemble the Quiches

    Spread the grated cheese, diced bacon or ham, and chopped vegetables evenly over the prepared dough bases in the muffin tin.

    Pour the egg and milk mixture over the cheese, bacon or ham, and veggies.

    Step 5: Bake the Quiches

    Preheat your oven to 350°F (175°C). Bake for 20-25 minutes or until the quiches are set and the tops are golden brown.

    Step 6: Cool and Serve

    Remove from the oven and let cool for a few minutes. Gently run a knife around the edges to loosen them, then carefully remove the quiches from the pan.

    Enjoy your delicious mini quiches!

  • Cheesy Baked Potato and Vegetable Casserole

    Cheesy Baked Potato and Vegetable Casserole

    Cheesy Baked Potato and Vegetable Casserole

    Table of Contents

    Ingredients:

    3 large potatoes
    1 onion
    1 carrot
    1 bell pepper
    2 tomatoes
    2 eggs
    1/2 cup liquid yogurt (125 ml / 4.3 fl. oz.)
    4 tablespoons flour (100 g / 3.5 oz.)
    150 grams cheese (5.3 oz)
    Parsley, chopped
    Italian herbs, to taste
    Salt, to taste
    Black pepper, to taste
    Sunflower oil, for frying

    Directions:

    Prepare the potatoes:
    Peel and slice the potatoes.
    Soak them in water for 15 minutes, then drain.
    Sauté the onion:
    Chop the onion and fry in sunflower oil until transparent.
    Add the carrot:
    Grate the carrot and add it to the pan with the onions. Fry lightly until softened.
    Prepare the batter:
    In a large bowl, beat the eggs. Add the liquid yogurt, flour, Italian herbs, salt, and black pepper. Mix well.
    Combine potatoes and batter: Add the drained potatoes to the batter mixture and stir until the potatoes are well coated.
    Bake the base
    : Pour the potato mixture into a greased baking dish. Bake in a preheated oven at 180°C (356°F) for 25 minutes.
    Prepare the peppers and tomatoes: While the base is baking, cut the bell pepper and tomatoes into thin slices.
    Top the casserole
    : After 25 minutes, remove the baking dish from the oven. Top with sliced bell peppers, tomatoes, and grated cheese.
    Final bake: Return the baking dish to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
    Garnish and serve: Sprinkle with chopped parsley before serving.
    Serving Suggestions:
    Serve with a side salad for a complete meal.
    Pair with crusty bread to soak up any extra sauce.
    Cooking Tips:
    Make sure to soak the potatoes to remove excess starch and ensure they cook evenly.
    Adjust the seasoning to your taste preference.
    Nutritional Benefits:
    Potatoes provide vitamins C and B6, potassium, and fiber.
    Carrots and bell peppers add vitamins A and C, as well as antioxidants.
    Cheese adds calcium and protein.
    Dietary Information:
    Vegetarian: This recipe is suitable for vegetarians.
    Gluten-Free Option: Use a gluten-free flour blend if needed.
    Storage:
    Store leftovers in an airtight container in the refrigerator for up to 3 days.
    Reheat in the oven at 180°C (356°F) until warmed through, or microwave for 1-2 minutes.
    Why You’ll Love This Recipe:
    It’s easy to prepare with simple, wholesome ingredients.
    The casserole is cheesy, hearty, and full of flavorful vegetables.
    Perfect for any meal, it’s a versatile dish that can be enjoyed by the whole family.
    Conclusion:
    This Cheesy Baked Potato and Vegetable Casserole is a delicious and nutritious dish that’s perfect for any occasion. Enjoy the comforting flavors and creamy texture, and share this delightful bake with your loved ones!
  • BAKED SPAGHETTI CASSEROLE

    BAKED SPAGHETTI CASSEROLE

    Baked Spaghetti Casserole

    Ingredients

    • 16 oz spaghetti
    • 2 (24 oz) jars spaghetti sauce or marinara sauce
    • 1 ¼ lbs ground beef or sweet Italian sausage
    • 1 medium yellow onion, finely chopped
    • 3 cloves garlic, minced
    • Kosher salt and freshly ground black pepper, to taste
    • 8 oz cream cheese
    • 4 oz ricotta cheese
    • 1 egg, room temperature
    • ½ cup sour cream
    • 1 teaspoon Italian seasoning
    • 2 cups shredded mozzarella cheese
    • 1 cup shredded provolone cheese
    • Chopped fresh Italian parsley
    • Chopped fresh basil

    Instructions

    Cook the Spaghetti:

    1. Cook the spaghetti al dente according to the package directions. Drain well and return to the pot. Stir in one jar of spaghetti sauce.

    Prepare the Meat Sauce:

      1. Meanwhile, brown the ground beef, adding the onion halfway through the browning process. Cook until the beef is browned and the onion is soft.
    1. Reduce the heat to low and add the garlic, cooking for 1 minute while stirring constantly.
    2. Add the other jar of spaghetti sauce and simmer. Season with kosher salt and freshly ground black pepper to taste.

    Preheat and Prepare the Casserole Dish:

    1. Preheat the oven to 350°F (175°C). Spray a 9×13 casserole dish with nonstick cooking spray.

    Prepare the Cheese Mixture:

    1. In a medium bowl, using a handheld mixer, blend together the cream cheese, ricotta cheese, egg, sour cream, and Italian seasoning.

    Assemble the Casserole:

    1. Spoon half of the spaghetti noodles into the prepared casserole dish. Spread the cheese mixture over the noodles.
    2. Sprinkle 1 cup of shredded mozzarella over the cheese mixture. Spoon the rest of the spaghetti noodles on top of the mozzarella.
    3. Spoon the ground beef tomato sauce mixture over the spaghetti. Top with the remaining mozzarella and provolone cheese.

    Bake the Casserole:

    1. Bake for 40-45 minutes or until the cheese is melted and the casserole is heated through.
    2. Let it rest for about 10-15 minutes before slicing. Garnish with parsley and basil.

    Notes

    • Grease the casserole dish for easier cleanup.
    • Feel free to substitute marinara for the spaghetti sauce.
    • You can substitute ground sausage, Italian sausage, or ground turkey for the ground beef.
    • The cheese mixture can be mixed with a spoon, but a handheld mixer makes it faster, easier, and creamier.
    • Try adding other spices and herbs like garlic powder, onion powder, red pepper flakes, oregano, and thyme.
    • If you prefer more vegetables, add tomatoes, sautéed spinach, or mushrooms.
    • Let the casserole sit for 15 minutes after removing it from the oven to make it easier to cut into slices.
    • This casserole sits high in a 9×13 dish, so be careful covering it with aluminum foil to keep it warm. Make a tent to keep from peeling off the top layer of cheese.
    • Store leftovers in an airtight container in the fridge for up to three days. Reheat in the microwave at reduced power until warm.
    • To freeze, wrap the casserole with several layers of plastic wrap and freeze for up to two months. Defrost in the fridge overnight.
  • Crème Brûlée Cheesecake Bars

    Crème Brûlée Cheesecake Bars

    1f370 Ingredients
    For the Crust:
    1 1/4 cups finely crushed graham cracker crumbs (from about 9 sheets)
    2 Tbsp granulated sugar
    6 Tbsp butter, melted (preferably salted)
    For the Cheesecake Filling:
    3/4 cup granulated sugar
    1 1/2 Tbsp all-purpose flour
    2 (8 oz) packages cream cheese, softened
    3 large eggs
    3 Tbsp heavy cream
    3 Tbsp sour cream
    1 tsp vanilla extract
    For the Topping:
    6 Tbsp granulated sugar
    Optional Garnish:
    Whipped cream
    Fresh raspberries
    Fresh mint
    1f370 
    1. Prepare the Crust:
    Preheat the oven to 350°F (175°C). Generously butter an 8 by 8-inch baking dish.
    In a mixing bowl, whisk together graham cracker crumbs and sugar. Add melted butter and mix with a fork until evenly moistened.
    Press the mixture into an even layer in the prepared baking dish.
    Bake in the preheated oven for 10 minutes. Remove from the oven and allow to cool while preparing the filling. Reduce oven temperature to 325°F (163°C).
    2. Prepare the Cheesecake Filling:
    In a mixing bowl, whisk together 3/4 cup granulated sugar and flour.
    Add the cream cheese and use an electric hand mixer set on low speed to blend until smooth, about 1 minute.
    Add the eggs one at a time, mixing just until combined after each addition.
    Add heavy cream, sour cream, and vanilla extract, and blend just until combined.
    Tap the bowl forcefully against the countertop about 30 times to release air bubbles.
    Butter the sides of the baking dish and pour the filling over the crust.
    Place the 8 by 8-inch baking dish into a 13 by 9-inch baking dish or roasting pan. Pour about 3 cups of hot water into the larger pan to create a water bath.
    Bake in the preheated oven for 42-45 minutes, or until the cheesecake is fairly jiggly in the center. Turn off the oven and allow the cheesecake to rest in the warm oven with the door closed for 10 minutes, or until the center only slightly jiggles.
    Remove from the oven and allow to cool on a wire rack at room temperature for 1 hour. Cov

  • Berry Mousse Genoise Layer Cake

    Berry Mousse Genoise Layer Cake

    This Berry Mousse Cake is an easier take on a classic Charlotte Russe cake. Layers of soft Genoise sponge cakes are topped with homemade berry jam and filled with a mixed berry mousse filling.
    Yield: 12 Servings
    Ingredients
    Mousse Filling
    1 ¼ teaspoons unflavored gelatin powder
    2 tablespoons water
    3 large egg yolks
    2 teaspoons corn starch
    1 pound (3 and 1/4 cups) fresh or thawed frozen berries – raspberries, blackberries, blueberries
    2/3 cup granulated sugar
    2 tablespoons unsalted butter
    Pinch of salt
    1 ¾ cups heavy cream
    Berry Jam
    1/2 teaspoon unflavored gelatin powder
    1 tablespoon lemon juice
    1/2 cup seedless mixed berry jam (or any fruit jam of preference)
    Genoise Cake
    1 ¼ cups cake flour
    1/4 teaspoon salt
    4 tablespoons unsalted butter, melted and cooled slightly
    5 large eggs, room temperature
    3/4 cup granulated sugar
    1 teaspoon vanilla extract
    Instructions
    Mousse Filling – Part 1
    In a large bowl, sprinkle the gelatin over the water and set aside.
    In a medium bowl, whisk the egg yolks and cornstarch until combined.
    In a medium saucepan, combine the fruit, sugar, butter, and salt. Mash with a whisk and stir until no dry sugar remains. Cook over medium heat, whisking frequently until the mixture is simmering and the fruit is almost completely broken down – about 4 to 6 minutes.
    Remove the fruit mixture from the heat. While whisking constantly, slowly stream about half of the fruit into the egg yolk mixture. Whisking constantly, return the tempered mixture back to the saucepan. Return the saucepan to medium heat and continue to whisk and cook until the mixture thickens and bubbles – about 1 minute.
    Strain the curd through a fine-mesh strainer set over the bowl with the gelatin. Press through the strainer with a spatula until only the seeds remain. Scrape the underside of the strainer to make sure all of the curd is in the bowl. Discard the seeds. Stir the curd with the gelatin until the gelatin is dissolved.
    Set aside, stirring o
  • Sausage & Cheese Wonton Bites Recipe

    Sausage & Cheese Wonton Bites Recipe

    Ingredients:

    16 ounces of your favorite sausage (we love using breakfast sausage)

    1 cup shredded pepper jack cheese

    1/4 cup finely diced roasted red peppers (jarred variety works great)

    1 cup shredded cheddar cheese

    2/3 cup ranch dressing

    1 package of wonton wrappers, brought to room temperature

    1 tablespoon of cooking oil

    Instructions:

    Prepare the Muffin Tin: Preheat your oven to 350°F (175°C). Grease a 24-cup mini-muffin tin with non-stick spray.

    Bake the Wonton Wrappers: Press a wonton wrapper into each muffin cup, shaping it into a cup. Bake for 5 minutes until the edges are lightly browned, then remove from the oven.

    Cook the Sausage: In a skillet, heat the oil and cook the sausage until browned. Drain any excess grease.

    Add the Flavors: Toss in the diced red peppers and a splash of their juice, cook briefly with the sausage. Stir in ranch dressing and cheese, then let the mixture cool.

    Assemble the Bites: Spoon the sausage mixture into the wonton cups. Feel free to sprinkle extra cheese or seasoning for added flavor.

    Final Bake: Return to the oven and bake for 8 minutes, or until the wontons are golden brown.

    Cool and Serve: Let the bites cool slightly, and transfer to paper towels if necessary to absorb excess oil.

    Indulge in these Sausage & Cheese Wonton Bites straight from the muffin tin and treat your guests to an unforgettable appetizer experience. With each bite, they’ll savor the unique blend of flavors and textures, making your gathering a memorable culinary event!

  • Caramel Peanut Ritz Cracker Treats

    Caramel Peanut Ritz Cracker Treats

    Ingredients:
    1 (14 oz) can of sweetened condensed milk
    1/3 cup butter
    1/3 cup brown sugar
    3 tablespoons milk
    1 teaspoon vanilla extract
    1 cup roughly chopped peanuts
    1-2 sleeves of Ritz crackers
    Preparation:
    Prepare the Baking Sheet:
    Line a cookie sheet with parchment paper and lay out Ritz crackers in a single layer.
    Make the Caramel-Peanut Mixture:
    In a saucepan, heat the sweetened condensed milk, butter, and brown sugar over medium heat for 7-8 minutes, stirring frequently.
    Lower the heat, then whisk in milk, vanilla extract, and chopped peanuts. Cook for an additional 2 minutes until the mixture thickens, then remove from heat.
    Assemble the Treats:
    Using a cookie scoop, spoon the caramel-peanut mixture onto each Ritz cracker.
    Cool and Store:
    Allow the treats to cool completely, then store them in an airtight container to keep them fresh.
  • This is my grandma’s fave recipe ever. The best part? It just takes 7 mins!

    This is my grandma’s fave recipe ever. The best part? It just takes 7 mins!

    7 Minute Frosting is a timeless and exquisite choice for dressing up your baked goods, offering a cloud-like, fluffy sweetness that elevates any dessert it accompanies. Known for its marshmallow-like texture and brilliant white color, this frosting has graced American kitchens and celebration tables for decades, adorning everything from simple family cakes to grand wedding confections.

    Recipe: 7 Minute Frosting

    Ingredients

    5 egg whites

    1 2/3 cups granulated sugar

    1 teaspoon vanilla extract

    1/2 teaspoon cream of tartar

    Pro Tip:

    For the best results, use egg whites separated from whole eggs rather than those available in cartons. Fresh egg whites tend to whip up more voluminously and stably.

    Preparation

    Prep Your Equipment: Begin by thoroughly cleaning your mixer bowl and whisk attachments with lemon juice or vinegar. This step is crucial as any residue of grease can prevent the egg whites from whipping properly. Rinse and dry completely.

    Combine Ingredients: In the clean mixer bowl, add the egg whites, granulated sugar, and cream of tartar.

    Heat Mixture: Set the bowl over a pot of simmering water (double boiler method), ensuring the bottom of the bowl does not touch the water. Stir the mixture constantly until it’s hot to the touch and the sugar has completely dissolved, reaching 160°F. This process should take about 2-3 minutes.

    Whip to Perfection: Transfer the bowl to your stand mixer. Using the whisk attachment, whip the mixture on medium-high speed until it forms stiff peaks. This usually takes around 6-7 minutes.

    Flavor It: Once you’ve achieved the stiff peaks, gradually add in the vanilla extract while continuing to whip. Adjust the amount of vanilla to suit your taste preference.

    Serving Suggestions and Variations:

    Flavor Variations: Feel free to experiment with different flavors by adding extracts such as almond, coconut, or even citrus zest for a zesty kick.

    Decorating: 7 Minute Frosting can be spread smoothly over cakes or piped into beautiful designs. It’s versatile enough for both rustic and elegant presentations.

    Garnishing: Elevate the aesthetic of your frosted desserts with a sprinkle of shredded coconut, crushed nuts, or colorful sprinkles for a festive touch.