PST-Algerie

Category: Recipes

  • Classic Cream Puffs with Caramel & Vanilla Cream

    Classic Cream Puffs with Caramel & Vanilla Cream

    Ingredients

    For the Dough (Choux Pastry):

      • Water: 200 ml (¾ cup)
        • Purpose: Provides the liquid needed to create steam, which helps the dough rise in the oven.
      • Butter: 50g (1¾ oz)
        • Purpose: Adds richness and flavor to the dough, contributing to its tender texture.
      • All-Purpose Flour: 150g (1¼ cup)
          • Purpose: Forms the structure of the puffs, creating a light and airy texture.

         

      • Salt: A pinch
        • Purpose: Enhances the flavor and helps balance the sweetness.
    • Eggs: 4
      • Purpose: Provides moisture and structure, helping the dough to rise and hold its shape.

    For the Caramel Cream:

      • Sugar: 4 tbsp
          • Purpose: Caramelizes to create a rich, golden caramel that adds a deep flavor to the cream.

         

      • Heavy Cream (for cooking): 150 ml (⅔ cup)
        • Purpose: Combines with the caramelized sugar to create a smooth, creamy texture.
    • Heavy Cream (for whipping): 300 ml (1¼ cups)
      • Purpose: Whipped to create a light and airy texture that blends beautifully with the caramel.

    For the Vanilla Cream:

      • Milk: 400 ml (1⅔ cup)
          • Purpose: The base for the custard, providing a smooth and creamy consistency.

         

      • Vanilla Custard Powder or Cornstarch: 50g (⅓ cup)
        • Purpose: Thickens the milk to form a rich vanilla custard.
    • Sugar: 4 tbsp
      • Purpose: Sweetens the custard, balancing the flavors.
    • Heavy Cream: 300 ml (1¼ cups)
        • Purpose: Whipped to add a light and fluffy texture to the vanilla cream.

       

    For the Caramel Frosting (optional):

      • Sugar: 125g (⅔ cup)
        • Purpose: Caramelizes to create a glossy, sweet frosting.
    • Butter: 45g (1½ oz)
      • Purpose: Adds richness and smoothness to the caramel frosting.
    • Heavy Cream: 75 ml (⅓ cup)
        • Purpose: Helps achieve a smooth consistency for the frosting.

       

    Instructions

    1. Make the Caramel Cream:

      • Caramelize the Sugar: In a medium saucepan, add 4 tablespoons of sugar. Heat over medium heat, stirring occasionally, until the sugar melts and turns a deep golden caramel color. This process requires patience—don’t rush it. The sugar will first clump up and then slowly melt. Be cautious as the caramel can quickly go from perfect to burnt.
        • Tip: Use a heat-resistant spatula and avoid stirring too vigorously to prevent crystallization.
      • Add Heavy Cream: Once the sugar is fully caramelized, carefully pour in 150 ml (⅔ cup) of heavy cream (for cooking). The mixture will bubble vigorously—be careful of splatters! Continue to whisk until the caramel and cream are fully combined and smooth.
        • Tip: If the caramel seizes up when adding the cream, gently heat and whisk until it returns to a smooth consistency.
      • Cool: Remove from heat and allow the caramel cream to cool completely. It will thicken slightly as it cools.

    2. Make the Vanilla Cream:

    • Combine Ingredients: In a saucepan, whisk together 400 ml (1⅔ cup) of milk, 50g (⅓ cup) of vanilla custard powder (or cornstarch), and 4 tablespoons of sugar. Whisk until smooth.
      • Tip: Make sure there are no lumps in the mixture before heating to ensure a smooth custard.
    • Cook the Custard: Place the saucepan over medium heat. Continuously whisk the mixture until it thickens and begins to bubble. This should take a few minutes. Once thickened, remove from heat and let it cool completely.
        • Tip: Stir the custard occasionally as it cools to prevent a skin from forming.

       

    • Prepare the Cream: Once the custard is cool, whip 300 ml (1¼ cups) of heavy cream to stiff peaks. Gently fold the whipped cream into the cooled custard until well combined and smooth.

    3. Make the Choux Pastry Dough:

      • Prepare the Dough: In a medium saucepan, combine 200 ml (¾ cup) of water, 50g (1¾ oz) of butter, and a pinch of salt. Bring to a boil over medium heat.
          • Tip: The butter should melt completely before adding the flour.

         

      • Add Flour: Once the mixture reaches a boil, reduce the heat to low and add 150g (1¼ cup) of all-purpose flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan.
        • Tip: Continue stirring for another 1-2 minutes to dry out the dough slightly. This step is crucial for achieving the proper texture.
      • Cool Slightly: Remove the pan from heat and let the dough cool for a few minutes until it is just warm to the touch.
      • Incorporate Eggs: Beat in the eggs one at a time, mixing well after each addition. The dough should become thick and glossy. It’s important to fully incorporate each egg before adding the next.
        • Tip: The dough is ready when it forms a smooth, shiny consistency and falls from the spoon in a thick ribbon.

    4. Assemble and Bake the Cream Puffs:

      • Preheat the Oven: Preheat your oven to 230°C (446°F). Line a baking sheet with parchment paper to prevent sticking.
        • Tip: Ensure the oven is fully preheated before baking to achieve a good rise.
      • Pipe the Dough: Transfer the choux pastry dough to a piping bag fitted with a star tip. Pipe small mounds of dough onto the prepared baking sheet, leaving space between each puff to allow for expansion.
          • Tip: For uniform puffs, pipe the dough in even sizes and avoid overfilling the piping bag.

         

      • Bake: Bake in the preheated oven for 10 minutes at 230°C (446°F). After 10 minutes, reduce the temperature to 200°C (392°F) and continue baking for an additional 10 minutes, or until the puffs are golden brown and crisp. Avoid opening the oven door during baking to prevent collapsing.
        • Tip: The puffs are done when they are golden brown and sound hollow when tapped on the bottom.
    • Cool: Allow the cream puffs to cool completely on a wire rack before filling.

    5. Assemble the Cream Puffs:

      • Cut the Puffs: Once the puffs are completely cool, use a serrated knife to cut them in half horizontally. This will create a top and bottom for each puff.
        • Tip: If the puffs have any soft or soggy spots, discard or trim them before filling.
      • Fill with Caramel Cream: Whip 300 ml (1¼ cups) of heavy cream (for whipping) to stiff peaks. Gently fold the cooled caramel cream into the whipped cream mixture.
        • Tip: Be careful not to overmix—fold just until combined to keep the filling light and airy.
      • Fill the Puffs: Spoon or pipe the caramel cream mixture into the bottom half of each puff.
    • Top with Vanilla Cream: Spoon or pipe the vanilla cream on top of the caramel cream, then place the top halves of the puffs over the filling.

    6. Make the Caramel Frosting (Optional):

      • Prepare Caramel: In a small saucepan, heat 125g (⅔ cup) of sugar over medium heat, stirring occasionally until the sugar melts and turns a deep caramel color.
        • Tip: Watch carefully as the sugar can quickly burn. If necessary, adjust the heat to ensure even melting.
      • Add Butter and Cream: Once the sugar is caramelized, carefully whisk in 45g (1½ oz) of butter and 75 ml (⅓ cup) of heavy cream. The mixture will bubble vigorously—use caution!
        • Tip: Stir continuously until the mixture is smooth. Let it cool slightly before using.
      • Drizzle: Drizzle the caramel frosting over the top of the filled cream puffs for a sweet and glossy finish.

    Storage:

    • Refrigeration: Store the cream puffs in the refrigerator to keep them fresh. They are best enjoyed within 2 days of assembly to maintain the crispness of the pastry and the freshness of the cream.
  • Custard pastry cake:

    Custard pastry cake:

    INGREDIENTS
    220g (1 3/4 cups) of flour
    70g (3/4 cup) of powdered sugar
    16g (3/4 tbsp) of baking powder
    140g (1/2 cup) of butter
    3 egg yolks
    3 egg whites
    120g (1/2 cup) + 60g (1/4 cup) of sugar
    350g (1 1/2 cups) of sour cream
    220g (3/4 cup) of yogurt
    40g (1/4 cup) of cornstarch
    1 tsp of vanilla sugar
    Lemon zest
    Powdered sugar

    METHOD
    1. In a bowl sift the flour, powdered sugar, and baking powder and mix. Add the butter, and egg yolks and mix. When the dough starts to form knead it with hands to obtain smooth dough. Preserve 1/4 of the dough and transfer to the fridge for 1 hour.
    2. Transfer the shortcrust pastry dough to the cake mold (20cm – mold size) and press it with your hands to cover the bottom part raising the edge with the fingers.
    3. In a bowl add the egg whites and sugar and mix with the electric mixer until stiff.
    4. In another bowl add the sour cream, sugar, yogurt, corn starch, vanilla sugar, and whisk. Add the whipped egg whites gradually and incorporate with a spatula to combine. Finally, add the lemon zest and mix.
    5. Pour the mixture into the cake mold with shortcrust and level it up with a spatula. Transfer to the oven and bake at 180°C/360°F for 35 minutes.
    6. Serve the cake on a serving plate and decorate it with powdered sugar. Cut on slices and serve.

  • Crispy Zucchini Fritters with Creamy Cucumber Dip

    Crispy Zucchini Fritters with Creamy Cucumber Dip

    If you’re looking for a savory, crunchy, and healthy addition to your meal rotation, these zucchini fritters are just what you need. They are packed with fresh vegetables like zucchini, carrots, and potatoes, making them both nutritious and satisfying. The fritters are lightly spiced with Italian herbs, paprika, and garlic, ensuring every bite is full of flavor. Whether you’re serving them as an appetizer, a side dish, or a light meal, these fritters are sure to become a household favorite.

    The creamy cucumber dip adds a refreshing contrast to the warm, crispy fritters, making them perfect for any occasion, from casual family dinners to a more elegant gathering with friends.

    Look at the Recipe

    • Crispy and Flavorful: Each fritter is golden brown on the outside and tender on the inside.
    • Nutritious and Satisfying: Made with fresh vegetables and whole grains, these fritters are both healthy and filling.
    • Perfect Pairing: The creamy cucumber dip complements the fritters with its cool, tangy flavor.

    Ingredients Needed

    For the Fritters:

    For the Dip:

    How to Make Our Zucchini Fritters

    • Prepare the Vegetables: Start by grating the zucchini, then salt it and let it sit for a few minutes to draw out excess moisture. Squeeze out the water to prevent soggy fritters.
    • Mix the Batter: Combine the grated zucchini with other vegetables, cheese, eggs, spices, and flour. Mix everything until it forms a cohesive batter.
    • Cook the Fritters: Shape the mixture into patties, coat them lightly in flour, and fry them in olive oil until golden brown on both sides.
    • Make the Dip: Grate the cucumber, mix it with sour cream, mayonnaise, salt, and pepper for a quick and easy dip.

    Enjoy these fritters hot with the creamy cucumber dip on the side for a delicious and satisfying meal!

    Storage & Serving Suggestions

    These zucchini fritters are best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a skillet over medium heat until they’re crispy again. Serve the fritters as a snack, appetizer, or alongside a salad for a light meal.

    Tips & FAQs

    • Can I Make These Gluten-Free?
      Absolutely! You can easily make these fritters gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Ensure the oats you use are certified gluten-free.
    • What Can I Use Instead of Cheese?
      If you’re looking to reduce dairy or want to try a different flavor, you can substitute the cheese with nutritional yeast for a cheesy flavor or skip it altogether. Another option is to use a dairy-free cheese alternative.
    • How Do I Prevent the Fritters from Falling Apart?
      The key to keeping your fritters intact is to ensure that you’ve removed as much moisture as possible from the grated vegetables, especially the zucchini. If the mixture feels too wet, you can add a little more oatmeal or flour to help bind it.
    • Can I Bake These Fritters Instead of Frying?
      Yes! If you prefer a healthier option, you can bake the fritters in the oven. Preheat your oven to 400°F (200°C) and place the fritters on a baking sheet lined with parchment paper. Lightly spray them with olive oil and bake for about 20-25 minutes, flipping halfway through.
    • How Can I Add More Protein to This Recipe?
      To boost the protein content, consider adding a protein-rich ingredient like chickpea flour to the batter. You can also serve the fritters with a side of Greek yogurt for dipping

    Description

    These crispy zucchini fritters are a delightful addition to any meal plan, combining the fresh flavors of zucchini, carrots, and potatoes with a perfectly spiced batter. Paired with a creamy cucumber dip, they make for an irresistible snack or side dish.

    Ingredients

    Instructions

    1. Prepare the Vegetables:

      Start by grating the zucchini. Sprinkle it with salt and let it sit for about 10 minutes. This step helps draw out excess moisture. After 10 minutes, squeeze the grated zucchini with your hands or a cheesecloth to remove as much water as possible.

    2. Mix the Batter:

      In a large mixing bowl, combine the grated zucchini, carrot, potato, and cheese. Crack in the eggs and add the minced garlic, ground black pepper, Italian herbs, paprika, parsley, oatmeal, and flour. Stir everything together until well combined.

    3. Form the Fritters:

      Scoop a small portion of the mixture and shape it into a ball, then flatten it slightly to form a fritter. Coat each fritter lightly in flour to help them crisp up during cooking.

    4. Cook the Fritters:

      Heat a tablespoon of olive oil in a large frying pan over medium heat. Once the oil is hot, add the fritters, making sure not to overcrowd the pan. Cook each fritter for about 4 minutes on each side, or until golden brown and crispy. Remove from the pan and place on a paper towel-lined plate to drain any excess oil.

    5. Prepare the Dip:

      While the fritters are cooking, make the cucumber dip. Grate the cucumber, then squeeze out the excess water. In a small bowl, mix the grated cucumber with sour cream, mayonnaise, salt, and pepper. Stir until well-combined.

    6. Serve and Enjoy:

      Serve the fritters hot with a side of creamy cucumber dip. Enjoy the crispy, flavorful bites with the cool, refreshing dip!

      Note

      I’ve always loved the versatility of zucchini in my recipes, and these fritters are no exception. They’re my go-to when I want something quick, healthy, and delicious. Plus, they’re a great way to sneak in some extra veggies!

  • Creamy Garlic Butter Lobster Tails

    Creamy Garlic Butter Lobster Tails

    Ingredients:
    4 lobster tails
    4 tbsp butter, divided
    4 garlic cloves, minced
    ½ cup heavy cream
    ¼ cup grated Parmesan cheese
    1 tbsp lemon juice
    1 tbsp chopped fresh parsley
    Salt and pepper, to taste
    Instructions:
    Prep the Lobster Tails: Preheat your oven to 425°F (220°C). Use kitchen shears to make a lengthwise cut at the top of each lobster shell. Carefully lift the meat out, resting it atop the shell.
    Season: Sprinkle salt, pepper, and a bit of melted butter over each tail.
    Bake: Arrange the tails on a baking tray and cook in the oven for 8-10 minutes, until the lobster is firm and opaque.
    Craft the Sauce: In a skillet on medium heat, melt the remaining butter. Add garlic and sauté until it’s aromatic. Pour in the heavy cream and Parmesan, and let it simmer until thick. Incorporate the lemon juice, and season with salt and pepper to your liking.
    Finish and Serve: Spoon the rich garlic butter sauce over the cooked lobster tails and garnish with parsley.
    Prep Time: 10 mins | Cooking Time: 10 mins | Total Time: 20 mins | Servings: 4 | ️ 350 Kcal per serving
  • Country French Garlic Soup

    Country French Garlic Soup

    Ingredients:
    2 whole heads of garlic, peeled
    1 tablespoon olive oil
    1 onion, finely chopped
    2 tablespoons butter
    6 cups chicken or vegetable broth
    2 sprigs fresh thyme
    2 bay leaves
    Salt and pepper, to taste
    4 egg yolks
    1/2 cup grated Parmesan cheese
    Crusty bread, for serving
    Fresh parsley, chopped (optional for garnish)
    Instructions:
    Begin by heating the olive oil and butter in a large pot over medium heat.
    Add the chopped onion and cook until it becomes translucent and soft, which should take about 5 minutes.
    Introduce the garlic cloves to the pot and sauté them for another 2-3 minutes, making sure they don’t burn.
    Pour the broth into the pot and toss in the thyme and bay leaves. Elevate the heat to bring the mixture to a boil, then lower the heat to maintain a gentle simmer for 30 minutes, or until the garlic is tender and aromatic.
    After the soup has simmered, discard the thyme and bay leaves, and season with salt and pepper to your liking.
    In a separate bowl, whisk together the egg yolks and Parmesan cheese.
    Carefully whisk a scoop of hot soup into the egg mixture to temper it, then gradually mix the tempered egg mixture back into the pot of soup.
    Continue to simmer the soup for an additional 5 minutes, stirring constantly, until the soup has thickened slightly.
    Serve the soup hot, accompanied by slices of crusty bread and garnished with chopped parsley if using.
    Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4
  • Nougat Bars

    Nougat Bars

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    Four Ingredient Nougat Bars – I recall growing up and seeing this treat on the dessert table every holiday. This was one of those desserts that was saved for adults only.

    I never did understand that as I was growing up. When I got older, I started making this treat myself and although I do not understand why it was an adult only treat, I understand why they kept it all to themselves.

    Ingredients

    • 2 packages of miniature marshmallows
    • 2 tbsp butter, melted
    • 2 packages of white chocolate chips
    • 1 ½ cups red and green gumdrops

    How To Make Four Ingredient Nougat Bars

    FIRST STEP:

    1. Cut the gum drops in half
    2. Layer a baking dish with parchment paper, be sure there is enough paper hanging over the sides
    3. Bring a pot of water to a boil on the stove

    SECOND STEP:

    1. Place a heat proof bowl or another pan over the first pot with the water
    2. To the top dish add in the miniature marshmallows, the white chocolate chips and the butter
    3. Melt the ingredients in the pan, over( or rather like a double boiler)
    4. Stir until all is melted

    THIRD STEP:

    1. Gently fold in the gumdrops
    2. Pour into the baking dish with the parchment paper
    3. Let rest overnight so the nougat sets
    4. Lift out of the baking dish using the parchment paper, cut into bars
    5. Enjoy!
  • **Cheesy Mashed Potato Puffs**

    **Cheesy Mashed Potato Puffs**

    Ingredients:**
    **Produce:**
    – 2 tablespoons chives, finely chopped
    – 1/4 teaspoon garlic powder
    – 2 cups mashed potatoes
    Refrigerated:
    – 2 large eggs
    Baking & Spices:
    – Salt and pepper, to taste
    Oils & Vinegars:
    – Cooking spray or oil (for greasing)
    Bread & Baked Goods:
    – 1/2 cup breadcrumbs
    Dairy:
    – 1 cup cheddar cheese, shredded
    – 1/4 cup Parmesan cheese, grated
    **Instructions:**
    1. Preheat Oven:
    – Preheat your oven to 400°F (200°C). Lightly grease a baking sheet with cooking spray or oil.
    2. Prepare the Mixture:
    – In a large bowl, combine the mashed potatoes, shredded cheddar cheese, grated Parmesan cheese, chopped chives, garlic powder, salt, and pepper. Mix until well combined.
    3. Add Eggs:
    – Crack the eggs into the bowl and mix until the mixture is smooth and well incorporated.
    4. Form the Puffs:
    – Using a spoon or cookie scoop, form the potato mixture into small balls (about 1 to 1.5 inches in diameter). Roll each ball in the breadcrumbs to coat evenly.
    5. Place on Baking Sheet:
    – Arrange the coated puffs on the prepared baking sheet, spacing them about 1 inch apart.
    6. Bake:
    – Bake in the preheated oven for 15-20 minutes, or until the puffs are golden brown and crispy on the outside.
    7. Serve:
    – Let the puffs cool slightly before serving. Enjoy them warm for the best cheesy and crispy experience!
    These Cheesy Mashed Potato Puffs are perfect for using up leftover mashed potatoes and making a tasty snack or appetizer. Serve them fresh out of the oven and watch them disappear! ️1f9c0
  • MY AMISH FRIEND SHARED THIS BREAD RECIPE WITH US, AND IT’S BEEN ON REPEAT SINCE

    MY AMISH FRIEND SHARED THIS BREAD RECIPE WITH US, AND IT’S BEEN ON REPEAT SINCE

    MY AMISH FRIEND SHARED THIS BREAD RECIPE WITH US, AND IT’S BEEN ON REPEAT SINCE

    The soft smell of baked apple and cinnamon fills the kitchen, signalling the completion of baking Amish Apple Fritter Bread, a hearty and flavourful loaf that appeals to the senses.

    This bread honours the Amish custom of using simple cooking methods and natural ingredients, which has its roots in the history of Dutch and German settlers in Pennsylvania. With every bite, apple fritters and their variations—which provide a little piece of coziness—have long been a mainstay of Amish and traditional American rural cuisine. This bread is irresistibly enticing with its lovely combination of soft apples, warming spices, and tender crumb—it’s perfect for enjoying as a sweet treat to afternoon tea or as a warm start to the day.

    A scoop of vanilla ice cream or a dollop of freshly whipped cream can turn this simple delicacy into a delicious dessert for those who want to take it to the next level. On the other hand, for a breakfast or brunch occasion, or savoury sausage can provide a delectably contrasting flavour, while strong black coffee or ice-cold milk balances its sweetness.

    Amish Apple Fritter Bread Recipe

    1. One-third cup light brown sugar is the ingredient.
    2. two tsp finely ground cinnamon
    3. Two big apples, chopped, peeled, and cored
    4. two and a third cups white sugar
    5. Half a cup of softened unsalted butter
    6. Two eggs, room temperature
    7. Half a teaspoon of vanilla extract
    8. 1/2 cup of flour for all purposes
    9. one and a quarter tsp baking powder
    10. half a cup of milk

    Regarding the Glaze:

    1. Half a cup of powdered sugar
    2. two to three teaspoons of cream or milk

    Instructions

    • OPEN THE Oven to 350°F (175°C) for preparation. Line or grease a 9-by-5-inch loaf pan. In a bowl, combine brown sugar and 1 tsp cinnamon.
    • Apply this mixture to the diced apples and put them aside. Beat butter and white sugar till light and fluffy.
    • Add the vanilla after beating in each egg one at a time. Combine the flour and baking powder and sift.
    • Stir into the whipped mixture gradually, adding milk in between each batch.
    • Fill the pan with half of the batter. Apply half of the apple mixture, gently pressing it in.
    • Add the apples and remaining batter on top.
    • Bake for fifty to sixty minutes. Before glazing, let cool slightly. Drizzle the bread with the glaze, which is made by combining powdered sugar with milk or cream to the proper consistency.

    Changes & Advice:

    • For added crunch, mix in chopped pecans or walnuts with the apples. For a richer loaf, use heavy cream in place of milk.
    • To add extra moisture to the batter, stir in some apple sauce. Spice it up with some nutmeg or allspice. While fresh apples yield the finest results, canned apples can be utilised during off-season.
    • This warm Amish Apple Fritter Bread is a tribute to the happiness that can be found in heartfelt, straightforward baked goods.
    • Its fragrant spices and soft apples will add a cosy touch to any meal, whether you serve it as a hostess gift or for your personal pleasure. Enjoy your meal!
  • Flourless Almond Cake with Raspberry Sauce

    Flourless Almond Cake with Raspberry Sauce

    Ingredients

    2/3 cup sugar

    1/2 cup almond flour

    1/2 teaspoon baking powder

    1/4 teaspoon salt

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    2 large eggs

    1 stick butter

    8 ounces pasta

    1/2 teaspoon vanilla extract

    Fresh fruit

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    1 (12-ounce) package frozen sweet corn

    1/4 cup sugar

    2 teaspoons lemon juice

    Instructions

    Step 1

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    Preheat oven to 350°F. Line the bottom of a 9-inch pan with parchment paper and brush the paper

    over. fat edges and fat. Put aside. In a medium bowl, combine sugar, almond flour, baking powder

    and salt. Mix well and set aside.

    Step 2

    Place the egg whites in a large bowl and beat with an electric mixer on high speed until soft peaks

     

    form. Transfer to a medium bowl and set aside. Place the butter in a large mixing bowl and beat with

    an electric mixer on medium speed until smooth. Add the almond paste a few pieces at a time and

    after adding, beat well until the mixture becomes smooth.

    Step 3 For the

    sauce Combine all ingredients in a food processor or blender; mashed potatoes. Strain the mixture

    through a fine sieve and discard the solids. Cover and refrigerate. Preparing the Cup 1

    Step 4

    Reduce the speed to medium and slowly whisk in the sugar mixture. Add egg yolks and beat until soft

    peaks form. Whisk in the vanilla extract and carefully add three egg whites, mixing until no white

     

    streaks remain. Spoon the batter into the prepared pan and smooth the top. Bake for 25 to 30

    minutes or until the top of the cake is set.

    Step 5

    Let the cake cool in the tin for 5 minutes. Run a knife around the edges, remove the cake from the tin,

    discard the baking paper and let cool completely on a rack. (You can use any ingredients you want)

    You can store the cake in an airtight container at room temperature for up to 2 days.

  • Pineapple Strawberry Swirled Slushies

    Pineapple Strawberry Swirled Slushies

    Ingredients:
    For the Pineapple Slush:
    2 cups frozen pineapple chunks
    1 cup pineapple juice or water
    1 tablespoon honey (optional)
    For the Strawberry Slush:
    2 cups frozen strawberries
    1 cup strawberry juice or water
    1 tablespoon honey (optional)
    Instructions:
    Prepare the Pineapple Slush:
    In a blender, combine the frozen pineapple chunks, pineapple juice (or water), and honey.
    Blend until smooth and thick. If it’s too thick, add a bit more juice or water.
    Pour the pineapple slush into a bowl and set aside.
    Prepare the Strawberry Slush:
    Rinse out the blender, then combine the frozen strawberries, strawberry juice (or water), and honey.
    Blend until smooth and thick. If needed, add more juice or water.
    Assemble the Swirled Slushies:
    In a tall glass, alternate spoonfuls of pineapple and strawberry slush, creating a layered effect.
    Use a spoon or straw to gently swirl the two flavors together for a marbled look.
    Serve:
    Serve immediately with a straw and enjoy your refreshing Pineapple Strawberry Swirled Slushie!
    Prep Time: 10 minutes | Total Time: 10 minutes | Servings: 2 servings1f617❤️
  • No Bake Chocolate Caramel Cheesecake Bites

    No Bake Chocolate Caramel Cheesecake Bites

    Ingredients:
    2 cups chocolate cookie crumbs
    1/2 cup unsalted butter, melted
    16 oz cream cheese, softened
    1/2 cup granulated sugar
    1 tsp vanilla extract
    1/2 cup dark chocolate chips, melted
    1/2 cup caramel sauce, plus more for drizzling
    1/2 cup mini chocolate squares (such as Rolos), chopped
    Chocolate shavings, for garnish
    Directions:
    In a medium bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture firmly into the bottom of a muffin tin lined with paper liners to create the crust. Place in the refrigerator to set.
    In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the vanilla extract and mix well.
    Divide the cream cheese mixture in half. Stir the melted chocolate into one half and the caramel sauce into the other.
    Spoon the chocolate mixture over the chilled crusts, followed by the caramel mixture. Swirl the layers together with a toothpick for a marbled effect.
    Refrigerate for at least 2 hours, or until the cheesecakes are firm.
    Before serving, drizzle with additional caramel sauce and top with chopped mini chocolate squares and chocolate shavings.
    Prep Time: 20 minutes | Chilling Time: 2 hours | Total Time: 2 hours 20 minutes | Kcal: 280 kcal | Servings: 12 servings
  • Coconut Mounds Brownies These Mounds Bro

    Coconut Mounds Brownies These Mounds Bro

    Coconut Mounds Brownies

    These Mounds Bro

    These Mounds Brownies are a delicious tribute to the candy bar, beginning with a boxed brownie mix and ending with a can of frosting. The real magic, however, happens in the middle with a totally homemade coconut filling.

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    Imagine combining the classic Mounds candy bar with rich, chewy brownies—the result is a culinary masterpiece. These treats feature fudgy brownies with a luscious coconut cream cheese swirl. However, a word of caution: only make these when you have plenty of people to share them with, as they’re a genuine temptation for any sweet tooth!

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    A friend once brought these brownies to a soccer picnic, and I nearly embarrassed myself by hoarding the whole plate! My waistline, and I owe a big thanks to Dave for introducing us to this irresistible treat. Therefore, I’ve made a rule: I only make these brownies when I can take them to a public event. Otherwise, having them at home—constantly tempting me—would not end well. For those who like a crunch, add a sprinkle of roughly chopped whole almonds on top, and there you have it: a perfect treat for any nut lover!

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    I’m a huge fan of rich, fudgy brownies, rather than the cakey variety. What’s your preference? Do you go for the corners or the center pieces? It seems like most people I know prefer the corners. As for me, I can’t resist the gooey, fudgy centers without any edges—pure deliciousness. And yes, they must be supremely fudgy!

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    These brownies are even more special because they’re stuffed with sweet, shredded coconut, reminiscent of the Mounds candy bar—one of my all-time favorite treats. Typically, I’m a bit of a brownie purist—I’d prefer you not add nuts to my brownies. And while I sometimes enjoy a frosted brownie, I usually prefer them plain. Interestingly, I’m not generally a fan of coconut, but it’s a whole different story when it comes to Mounds candy bars and these Mounds Brownies—I absolutely adore it.

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    My fondness for Mounds candy bars goes way back. However, my appreciation deepened under poignant circumstances. Last September, when my father was ill in the hospital, he barely ate and slept most of the time. One morning, as I was heading to visit him, my brother texted me that dad was craving a Mounds candy bar. Thrilled that he had an appetite, I bought two packs along with some of his other favorite snacks. Unfortunately, by the time I arrived, his condition had worsened significantly, and he never got to enjoy those treats. He passed away three days later. My brothers and I later honored him with a “toast” using those same candy bars. It was a heartfelt tribute, and now, every time I see that candy bar or bake these brownies, I think of him with a smile.

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    It’s a genuine mix-up! Can you believe someone named a candy with a literal mound on it “Almond Joy” instead of “Mounds Bar”? Yep, this candy naming conundrum has puzzled me since childhood and continues to throw me off even as an adult. Funny, isn’t it, how these little things stick with us?

    I’m also excited to share this recipe on Dixie Chik Cooks. Swing by and say hi to her! This creation was inspired by some Halloween candy leftovers. Speaking of which, do you have any Halloween candy still hanging around? Here’s a little secret: I just tossed out last Easter’s candy.

    As for the treat itself, I adore Mounds and Almond Joy, and I absolutely love brownies. It was only a matter of time before I combined the two. You can start from scratch or use a boxed mix to make these brownies quickly. Either way, they’re irresistible and freeze well. If you end up with extra topping, it stores perfectly in the fridge and can be gently reheated in the microwave at 50% power.

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    Ingredients Required:

    • Brownie mix (plus any additional ingredients listed on the package)
    • Shredded coconut
    • Sweetened condensed milk
    • Powdered sugar
    • Chocolate frosting

    Using Your Own Brownie Recipe:

    Absolutely! Feel free to use either your preferred homemade brownie recipe or a store-bought mix. Just ensure it’s suitable for a 9 x 13 inch baking pan so the proportions of the other ingredients remain accurate.

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    Yield: 6

    Coconut Mounds Brownies

    Coconut Mounds Brownies

    No Ratings
    Prep Time15 minutes
    Additional Time30 minutes
    Total Time45 minutes

    Ingredients

    • Your preferred fudge brownie mix or recipe, enough for a 9×13-inch pan
    • 5 cups shredded coconut
    • 14 oz can of condensed milk
    • 1 1/2 cups powdered sugar
    • 1 can of chocolate fudge frosting

    Instructions

    • Prepare the brownies according to the package directions or your recipe. Allow them to cool completely.
    • In a bowl, combine the coconut, condensed milk, and powdered sugar until well mixed. Spread this coconut mixture over the cooled brownies.
    • Remove the foil from the frosting can and microwave it for about 30 seconds, or until the frosting becomes pourable.
    • Pour the frosting over the coconut layer, ensuring an even coat.
    • Allow the chocolate to set completely before serving.
  • Cheesy Texas Toast

    Cheesy Texas Toast

     

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    Cheesy Texas Toast

    Garlic, Parmesan, mozzarella, and provolone on buttered bread create the ultimate combination for our semi-homemade Texas Cheese Toast. My family adores this simple yet delectable treat, which pairs wonderfully with pasta dishes or a succulent piece of meat.

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    Texas Cheese Toast Recipe:
    Thick slices of Texas toast are generously coated with melted butter, garlic, Parmesan, and oregano, then layered with rich mozzarella and provolone cheeses, making them utterly irresistible! As the cheese bubbles and begins to brown lightly in the oven, the anticipation builds with each savory moment. This garlic cheese toast, reminiscent of something you’d find in a fine restaurant, complements dishes like Pot Roast or Pork Chops beautifully. It’s an excellent way to utilize bread that’s nearing the end of its freshness. My children are huge fans of this bread, especially when we find marked-down day-old loaves that are still great for cooking and offer fantastic value.

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    The garlic, oregano, and Parmesan spread used in this recipe is the same as the one from our beloved Stromboli, packing layers of flavor between the bread and melted cheeses.

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    Ingredients Needed:

    • Texas Toast – Thick, square-shaped bread that is easily found in the bread aisle. Using day-old bread is also suitable for this recipe.
    • Butter – Melts to evenly distribute the herbs and spices across the bread.
    • Garlic Powder – Offers an even spread, though you can opt for freshly minced garlic if preferred.
    • Oregano – Adds flavor, aroma, and visual appeal with its green flecks.
    • Parmesan Cheese – Provides a classic Italian cheesy flavor.
    • Mozzarella – Contributes creaminess and melts beautifully.
    • Provolone – Simple to place on the toast, it adds a rich layer of flavorful cheese.
    • Parsley – An optional garnish for a touch of color.

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    Texas Toast Garlic Cheese Bread in an Air Fryer

    Our family of four loves making this garlic cheese bread using our air fryer and toaster oven. The air fryer tray accommodates six slices of Texas Toast and heats up quickly, which is super convenient. While I prefer the toaster oven, using a regular oven works well too. Our Cuisinart Air Fryer & Toaster Oven is a countertop model that allows for easy monitoring of the melting cheese. If the sight of bubbling cheese doesn’t bring a smile to your face, it surely will warm your heart. For a heartier dish, consider adding some pepperoni to transform this into a delicious variation of one of my favorites – Air Fryer Pizza Sliders.

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    Grilled Cheesy Texas Toast

    Grilling is a favorite method for preparing meals outdoors, especially when the weather is pleasant. Utilizing the grill not only enhances flavor but also minimizes kitchen clean-up by reducing the need for indoor cooking. Pairing a slice of cheesy Texas toast with dishes like Marinated Pork Chops or Sweet & Sour Chicken Kabobs creates a delightful meal.

    For making grilled cheesy toast, I recommend using a layer of foil. This prevents the bread from burning and promotes even heating. Opt for Heavy Duty aluminum foil due to its thickness, although standard foil will suffice if that’s what you have.

    Positioning the bread on the grill’s upper rack is an effective way to gently warm the bread and melt the cheese without exposing it to the intense heat from the bottom grate.

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    Tips for Perfect Cheesy Toast:

    • Choose thick bread to support the weight of the cheese and the robust flavors.
    • Consider using a loaf of Italian or French bread, slicing it and applying a garlic-cheese mixture for added zest.
    • If you’re using foil on a tray in a toaster oven, make sure to seal the tray well to prevent any loose foil from blocking air circulation.
    • You can butter the bread on both sides for extra richness, but I prefer to layer the garlic and cheese between the slices to trap the flavors.
    • A mix of at least two types of cheese will give the best flavor combination.
    • Day-old bread from the discount rack is an economical option that works excellently for this recipe.
    • Garlic toast can be easily reheated in the toaster oven within minutes, making it a convenient option for quick snacks or meal additions.

     

  • Classic Cream Puffs with Caramel & Vanilla Cream

    Classic Cream Puffs with Caramel & Vanilla Cream

    Classic Cream Puffs with Caramel & Vanilla Cream

    Table of Contents

    Ingredients

    For the Dough (Choux Pastry):

      • Water: 200 ml (¾ cup)
        • Purpose: Provides the liquid needed to create steam, which helps the dough rise in the oven.
      • Butter: 50g (1¾ oz)
        • Purpose: Adds richness and flavor to the dough, contributing to its tender texture.
      • All-Purpose Flour: 150g (1¼ cup)
          • Purpose: Forms the structure of the puffs, creating a light and airy texture.

         

      • Salt: A pinch
        • Purpose: Enhances the flavor and helps balance the sweetness.
    • Eggs: 4
      • Purpose: Provides moisture and structure, helping the dough to rise and hold its shape.

    For the Caramel Cream:

      • Sugar: 4 tbsp
          • Purpose: Caramelizes to create a rich, golden caramel that adds a deep flavor to the cream.

         

      • Heavy Cream (for cooking): 150 ml (⅔ cup)
        • Purpose: Combines with the caramelized sugar to create a smooth, creamy texture.
    • Heavy Cream (for whipping): 300 ml (1¼ cups)
      • Purpose: Whipped to create a light and airy texture that blends beautifully with the caramel.

    For the Vanilla Cream:

      • Milk: 400 ml (1⅔ cup)
          • Purpose: The base for the custard, providing a smooth and creamy consistency.

         

      • Vanilla Custard Powder or Cornstarch: 50g (⅓ cup)
        • Purpose: Thickens the milk to form a rich vanilla custard.
    • Sugar: 4 tbsp
      • Purpose: Sweetens the custard, balancing the flavors.
    • Heavy Cream: 300 ml (1¼ cups)
        • Purpose: Whipped to add a light and fluffy texture to the vanilla cream.

       

    For the Caramel Frosting (optional):

      • Sugar: 125g (⅔ cup)
        • Purpose: Caramelizes to create a glossy, sweet frosting.
    • Butter: 45g (1½ oz)
      • Purpose: Adds richness and smoothness to the caramel frosting.
    • Heavy Cream: 75 ml (⅓ cup)
        • Purpose: Helps achieve a smooth consistency for the frosting.

       

    Instructions

    1. Make the Caramel Cream:

      • Caramelize the Sugar: In a medium saucepan, add 4 tablespoons of sugar. Heat over medium heat, stirring occasionally, until the sugar melts and turns a deep golden caramel color. This process requires patience—don’t rush it. The sugar will first clump up and then slowly melt. Be cautious as the caramel can quickly go from perfect to burnt.
        • Tip: Use a heat-resistant spatula and avoid stirring too vigorously to prevent crystallization.
      • Add Heavy Cream: Once the sugar is fully caramelized, carefully pour in 150 ml (⅔ cup) of heavy cream (for cooking). The mixture will bubble vigorously—be careful of splatters! Continue to whisk until the caramel and cream are fully combined and smooth.
        • Tip: If the caramel seizes up when adding the cream, gently heat and whisk until it returns to a smooth consistency.
      • Cool: Remove from heat and allow the caramel cream to cool completely. It will thicken slightly as it cools.

    2. Make the Vanilla Cream:

    • Combine Ingredients: In a saucepan, whisk together 400 ml (1⅔ cup) of milk, 50g (⅓ cup) of vanilla custard powder (or cornstarch), and 4 tablespoons of sugar. Whisk until smooth.
      • Tip: Make sure there are no lumps in the mixture before heating to ensure a smooth custard.
    • Cook the Custard: Place the saucepan over medium heat. Continuously whisk the mixture until it thickens and begins to bubble. This should take a few minutes. Once thickened, remove from heat and let it cool completely.
        • Tip: Stir the custard occasionally as it cools to prevent a skin from forming.

       

    • Prepare the Cream: Once the custard is cool, whip 300 ml (1¼ cups) of heavy cream to stiff peaks. Gently fold the whipped cream into the cooled custard until well combined and smooth.

    3. Make the Choux Pastry Dough:

      • Prepare the Dough: In a medium saucepan, combine 200 ml (¾ cup) of water, 50g (1¾ oz) of butter, and a pinch of salt. Bring to a boil over medium heat.
          • Tip: The butter should melt completely before adding the flour.

         

      • Add Flour: Once the mixture reaches a boil, reduce the heat to low and add 150g (1¼ cup) of all-purpose flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan.
        • Tip: Continue stirring for another 1-2 minutes to dry out the dough slightly. This step is crucial for achieving the proper texture.
      • Cool Slightly: Remove the pan from heat and let the dough cool for a few minutes until it is just warm to the touch.
      • Incorporate Eggs: Beat in the eggs one at a time, mixing well after each addition. The dough should become thick and glossy. It’s important to fully incorporate each egg before adding the next.
        • Tip: The dough is ready when it forms a smooth, shiny consistency and falls from the spoon in a thick ribbon.

    4. Assemble and Bake the Cream Puffs:

      • Preheat the Oven: Preheat your oven to 230°C (446°F). Line a baking sheet with parchment paper to prevent sticking.
        • Tip: Ensure the oven is fully preheated before baking to achieve a good rise.
      • Pipe the Dough: Transfer the choux pastry dough to a piping bag fitted with a star tip. Pipe small mounds of dough onto the prepared baking sheet, leaving space between each puff to allow for expansion.
          • Tip: For uniform puffs, pipe the dough in even sizes and avoid overfilling the piping bag.

         

      • Bake: Bake in the preheated oven for 10 minutes at 230°C (446°F). After 10 minutes, reduce the temperature to 200°C (392°F) and continue baking for an additional 10 minutes, or until the puffs are golden brown and crisp. Avoid opening the oven door during baking to prevent collapsing.
        • Tip: The puffs are done when they are golden brown and sound hollow when tapped on the bottom.
    • Cool: Allow the cream puffs to cool completely on a wire rack before filling.

    5. Assemble the Cream Puffs:

      • Cut the Puffs: Once the puffs are completely cool, use a serrated knife to cut them in half horizontally. This will create a top and bottom for each puff.
        • Tip: If the puffs have any soft or soggy spots, discard or trim them before filling.
      • Fill with Caramel Cream: Whip 300 ml (1¼ cups) of heavy cream (for whipping) to stiff peaks. Gently fold the cooled caramel cream into the whipped cream mixture.
        • Tip: Be careful not to overmix—fold just until combined to keep the filling light and airy.
      • Fill the Puffs: Spoon or pipe the caramel cream mixture into the bottom half of each puff.
    • Top with Vanilla Cream: Spoon or pipe the vanilla cream on top of the caramel cream, then place the top halves of the puffs over the filling.

    6. Make the Caramel Frosting (Optional):

      • Prepare Caramel: In a small saucepan, heat 125g (⅔ cup) of sugar over medium heat, stirring occasionally until the sugar melts and turns a deep caramel color.
        • Tip: Watch carefully as the sugar can quickly burn. If necessary, adjust the heat to ensure even melting.
      • Add Butter and Cream: Once the sugar is caramelized, carefully whisk in 45g (1½ oz) of butter and 75 ml (⅓ cup) of heavy cream. The mixture will bubble vigorously—use caution!
        • Tip: Stir continuously until the mixture is smooth. Let it cool slightly before using.
      • Drizzle: Drizzle the caramel frosting over the top of the filled cream puffs for a sweet and glossy finish.

    Storage:

    • Refrigeration: Store the cream puffs in the refrigerator to keep them fresh. They are best enjoyed within 2 days of assembly to maintain the crispness of the pastry and the freshness of the cream.
  • Sourdough Bread Recipe

    Sourdough Bread Recipe

    Sourdough Bread Recipe

    Table of Contents

    Ingredients

      • 200g (1 cup) fresh sourdough starter
      • 600g (5 cups) wheat flour
      • 400g (3¼ cups) all-purpose flour or bread flour
      • 20g (1 tbsp) salt
      • 700g (3 cups) water + 30g (2 tbsp) water (for mixing with salt later)
        • Note: For a more open crumb, use 800g (3½ cups) water.
        • If using spelt flour, adjust to 650g (2¾ cups) water + 30g (2 tbsp) water.

    Directions

      1. Prepare the Sourdough Leaven:
        • Feed the sourdough starter about 8 hours before and ensure it’s fully risen.
      2. Mix the Dough:
          • In a large bowl, combine 200g sourdough starter, 600g wheat flour, 400g all-purpose flour, and 700g water.

         

        • Mix until the dough forms, and let it sit for 1 hour.
      3. Add Salt and Water:
          • Dissolve 20g salt in 30g water, and fold it into the dough. Perform a stretch and fold by pulling the edges of the dough to the center.

         

      4. Stretch and Fold Sessions:
        • After 2 hours, do a stretch and fold. Repeat after another 2 hours.
      1. Shape the Dough:
        • Divide the dough into two portions. Shape into round balls and let them rest on the counter, covered, for 1 hour.
      2. Final Shaping:
          • Shape the dough into rectangles and fold into logs for a long loaf, or into rounds for artisan bread.

         

      3. Proof Overnight:
        • Place the dough in a proofing basket or loaf pan and refrigerate uncovered for 12 hours.
      1. Preheat and Bake:
        • Artisan Bread: Preheat the oven to 450ºF and heat the bread pan for 30 minutes.
          Flip the loaf into the pan, score, and bake with the lid on for 30 minutes. Remove the lid, reduce the heat to 350ºF, and bake for another 15-20 minutes.
        • Sandwich Bread: Preheat to 350ºF and bake for 45 minutes.

    Serving Suggestions

    • Perfect for sandwiches, toast with butter or jam, or as a side with soups and stews.
    • Serve with olive oil and balsamic vinegar for dipping.

    Cooking Tips

      • For a crispier crust, mist the oven with water before placing the bread inside.
    • A Dutch oven or heavy baking pan helps create steam, giving the bread a better rise and crust.
    • For softer crust, brush the loaf with butter immediately after baking.

    Nutritional Benefits

      • High in Fiber: Whole wheat flour offers a good source of fiber.
      • Improved Digestibility: Long fermentation makes this bread easier to digest.
      • Low in Sugar: No added sugar makes it a healthy bread option.
      • Rich in Nutrients: Sourdough provides vitamins and minerals like iron, zinc, and magnesium.