Category: Recipes

Twix cookies are a pleasant deal with that mixes the flavors of the favored Twix sweet bar with a scrumptious cookie base. Right here’s a recipe to make Twix cookies at dwelling:

Substances:

1 cup unsalted butter, softened

1 cup granulated sugar

1/2 cup powdered sugar

2 teaspoons vanilla extract

2 massive eggs

3 cups all-purpose flour

1/2 teaspoon salt

20-24 mini Twix bars, unwrapped and lower in half

Preparation: How To Make Twix Cookies

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a big mixing bowl, cream collectively the softened butter, granulated sugar, and powdered sugar till mild and fluffy.

Add the vanilla extract and eggs to the butter-sugar combination, and blend nicely till absolutely mixed.

In a separate bowl, whisk collectively the flour and salt. Step by step add the dry elements to the moist elements, mixing till a comfortable dough kinds.

Take about 1 tablespoon of dough and flatten it within the palm of your hand. Place a halved mini Twix bar within the middle and wrap the dough round it, rolling it right into a ball. Make certain the Twix bar is absolutely coated by the dough.

Place the crammed dough balls onto the ready baking sheet, spacing them just a few inches aside to permit for spreading.

Bake the cookies within the preheated oven for about 12-Quarter-hour, or till the sides are frivolously golden brown.

Take away the cookies from the oven and allow them to cool on the baking sheet for a couple of minutes earlier than transferring them to a wire rack to chill utterly.

These Lotus Biscoff Dessert Cups are a delightful treat featuring layers of creamy custard, whipped cream, and crunchy Biscoff cookie crumbs. The combination of rich custard, airy whipped cream, and the distinctive taste of Lotus Biscoff cookies creates a deliciously indulgent dessert that’s easy to prepare. Perfect for special occasions or a sweet treat after dinner, these cups are sure to impress. Enjoy this layered dessert for a satisfying and elegant end to any meal.

Preparation Time:
Prep time: 20 minutes
Cook time: 10 minutes
Assembly time: 10 minutes
Total time: 40 minutes
Ingredients:
For the Crumbs:
200 g (7 oz) Lotus Biscoff cookies, ground into crumbs
25 g (5 oz) Lotus Biscoff cookies, reserved for garnish
For the Custard:
415 ml (1 ¾ cups) milk
1 ½ tablespoons custard powder
2 tablespoons sugar
For the Whipped Cream:
415 ml (1 ¾ cups) whipping cream
2 tablespoons sugar
Pinch of vanilla powder or essence
Directions:

Make the Crumbs:
Grind 200 g (7 oz) Lotus Biscoff cookies in a food processor to make crumbs.
Mix the Custard:
In a bowl, whisk together 60 ml (¼ cup) milk and custard powder until smooth.
Cook the Custard:
In a pan, heat the remaining milk with sugar until it begins to simmer.
Gradually add the custard mixture to the pan, whisking constantly until the custard thickens. Remove from heat and let cool.
Whip the Cream:
In a separate bowl, whip the cream with sugar and vanilla until stiff peaks form.
Assemble the Cups:
Layer the cookie crumbs, custard, and whipped cream in 5 glasses.
Garnish and Serve:
Top each cup with a whole Biscoff cookie and sprinkle extra crumbs on top. Serve immediately.
Serving Suggestions:
Serve as a standalone dessert or with fresh berries for added flavor.
Pair with a cup of coffee or tea for a complete treat.
Cooking Tips:
Ensure the custard is fully cooled before layering to prevent it from melting the whipped cream.
Whip the cream just before assembling to keep it light and fluffy.
Nutritional Benefits:
Biscoff Cookies: Provide a deliciously crunchy texture and a hint of spice.
Whipping Cream: Adds a rich, creamy texture to the dessert.

Milk: Provides essential nutrients like calcium and vitamin D.
Dietary Information:
Vegetarian: This recipe is suitable for vegetarians.
Gluten-free option: Use gluten-free cookies if needed.
Why You’ll Love This Recipe:
Decadent Layers: The combination of cookie crumbs, creamy custard, and whipped cream is irresistible.
Easy Preparation: Simple steps and common ingredients make this a quick and satisfying dessert.
Versatile: Can be customized with various toppings or flavorings.
Conclusion:
These Lotus Biscoff Dessert Cups are an indulgent and delightful treat that’s perfect for any occasion. With layers of creamy custard, fluffy whipped cream, and crunchy cookie crumbs, they offer a deliciously satisfying experience. Easy to prepare and beautifully presented, these cups are sure to become a favorite dessert. Treat yourself and your guests to this elegant and tasty treat!

Frequently Asked Questions:
Can I use a different type of cookie?
Yes, you can substitute regular biscuits or other flavored cookies for Lotus Biscoff.
Can I make this dessert ahead of time?
Yes, you can prepare the custard and whipped cream ahead of time. Assemble the dessert just before serving.
How long can I store leftovers?
Store leftover cups in the fridge for up to 24 hours. The texture may change slightly.
Can I use a non-dairy milk alternative?
Yes, almond milk or oat milk can be used in place of regular milk.
What can I use instead of custard powder?
You can use instant vanilla pudding mix as an alternative to custard powder.
How can I make this dessert more festive?
Add chocolate shavings, caramel sauce, or fresh fruit as additional toppings.
Can I use whipped topping instead of whipping cream?
Yes, whipped topping can be used as a lighter alternative.
How do I prevent the custard from being lumpy?
Whisk the custard mixture continuously while adding it to the hot milk.
Can I freeze this dessert?
Freezing is not recommended as it can affect the texture of the whipped cream and custard.
Can I substitute vanilla essence for vanilla powder?
Yes, you can use a few drops of vanilla essence instead of vanilla powder.
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I love the mild lemon flavor that this cake has. It isn’t the overpowering mouth puckering lemon flavor like some desserts. It is so soft and moist. I got this recipe from a local television show a few years ago. You can serve this Italian Lemon Pound Cake at a baby or wedding shower. It would even […]

I love the mild lemon flavor that this cake has. It isn’t the overpowering mouth puckering lemon flavor like some desserts. It is so soft and moist.

I got this recipe from a local television show a few years ago. You can serve this Italian Lemon Pound Cake at a baby or wedding shower. It would even be great to have while sitting on the back porch on a quiet evening. Who am I kidding, this cake would be amazing no matter where you are or who you serve it to.”

Lovely, sunny, lemon flavor never goes out of season in my book. It’s combination of sweet and tart and lack of over-the-top-waaaaaay-to-much richness makes it a perfect dessert any time of year.

This really is the perfect summer dessert, not only in looks, but in flavor as well! I found myself reaching for this pound cake over chocolate on more than one occasion. If you love lemon, you’re going to love this cake!

Ingredients ;

3 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup unsalted butter, softened

2 cups sugar

3 eggs

1/2 cup buttermilk

1/2 cup of sour cream

4 tablespoons lemon juice

1 tsp. of fresh ginger, minced

Zest of 2 lemons ( about 2 tbsps.)

1 teaspoon of vanilla

Instructions

Pre-heat oven to 325 degrees

1. Sift flour, baking powder, and salt and set aside. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Mix in the sour cream, lemon juice, vanilla, ginger, and lemon zest.

2. Mix half of the flour mixture into the butter mixture. Mix in the buttermilk and then add in the remaining flour mixture. Mix just until the flour disappears. Pour the cake batter into a bundt pan that has been generously sprayed with baking spray.

3. Bake for 70 to 80 minutes or until a knife inserted in the center of the cake comes out clean. Remove the cake from the oven and allow to cool for 5 minutes. Turn the cake over on a cake platter. Spread the lemon glaze over the warm cake so that the glaze can soak into the cake. Let the cake cool completely and drizzle the lemon cream cheese frosting over the cake.

Lemon Glaze
1 1/2 cup powdered sugar

3 tablespoon lemon juice, at room temperature

1. Whisk the powdered sugar and lemon juice together and mix until the glaze is smooth.

Lemon Cream Cheese Frosting
4 oz. of cream cheese, softened

1 tbsp. of lemon zest

1/4 cup of lemon juice

2 cups of powder sugar

Mix the all the ingredients together until smooth and creamy.
Here are a few other recipes you might enjoy.

I must emphasize that such a diet, which relies exclusively on boiled eggs, is not balanced and is not recommended. Such a drastic and one-sided diet can lead to malnutrition, insufficient nutrient intake and other health problems. It is important to practice a balanced diet that provides all the necessary nutrients to properly support the body.

However, if you are planning a healthy diet that includes eggs, you can consume eggs in moderation as part of a balanced meal. Here is an example of a balanced meal with eggs:

Breakfast:
2 hard boiled eggs
Whole wheat bread or whole wheat English muffin
A serving of fruit (for example, berries or half a grapefruit)
Lunch:
Mixed salad with grilled chicken breast strips and hard-boiled eggs
Balsamic vinaigrette and vinaigrette
A small portion of whole wheat or quinoa pasta
dinner:

Baked salmon with steamed vegetables and half an avocado
A small portion of brown rice or sweet potato
Snack options (if necessary):
A handful of nuts and a piece of fruit
Greek yogurt with honey and almonds
It’s also important to drink plenty of water and include regular exercise in your daily routine to promote healthy weight loss. It is strongly recommended to consult a dietitian or doctor before making any major changes to your diet to ensure that you are getting all the necessary nutrients and your health is maintained.

Lemon Cream Cheese Bread

Lemon Cream Cheese Bread is a delightful treat that perfectly balances rich flavors and refreshing brightness. Imagine a soft, dense loaf that not only satisfies your sweet cravings but also offers a burst of citrusy goodness with every bite. This delightful creation is more than just a loaf cake; it’s a versatile dessert that can easily fit into any part of your day. Whether enjoyed as a leisurely breakfast alongside your morning coffee, served as an elegant afternoon snack, or even presented as a stunning centerpiece at a special gathering, this bread shines in all its understated glory.

What makes this Lemon Cream Cheese Bread truly special is the creamy swirl of luscious cream cheese that runs through its heart. As it bakes, the cream cheese mixture melds beautifully with the lemon-infused batter, creating a delightful marbling effect. Each slice reveals a stunning contrast between the bright, zesty bread and the smooth, rich cream cheese, making it as pleasing to the eye as it is to the palate.

Baking this loaf is not only a rewarding experience but also a great way to fill your home with the invigorating aroma of fresh lemons. With just a handful of simple ingredients, including zesty lemon juice and fragrant lemon zest, you can transform your kitchen into a haven of deliciousness. The best part? This recipe is straightforward enough for bakers of all levels, allowing you to impress your family and friends without any hassle.

Ingredients

• For the Bread:
  • 1/4 cup sugar
  • 3 large eggs
  • 1/2 cup canola oil
  • 1/8 cup sour cream
  • 2 tablespoons lemon juice (freshly squeezed)
  • Zest of 1 lemon
  • 1 1/2 teaspoons vanilla extract
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1 cup all-purpose flour
• For the Cream Cheese Swirl:
  • 8 oz cream cheese (softened)
  • 3/4 cup powdered sugar

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a standard loaf pan.
2. Mix Wet Ingredients: In a large bowl, whisk together the sugar, eggs, canola oil, sour cream, lemon zest, lemon juice, and vanilla extract until well combined.
3. Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and sea salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
4. Prepare Cream Cheese Swirl: In a small bowl, beat the softened cream cheese and powdered sugar together until smooth.
5. Layer the Batter: Pour half of the batter into the prepared loaf pan. Spread half of the cream cheese mixture over it and use a knife to gently swirl it. Add the remaining batter and top with the rest of the cream cheese mixture, swirling again to create a marbled effect.
6. Bake: Cover the pan loosely with foil for the last 20-30 minutes of baking to prevent browning. Bake for 65-70 minutes or until a toothpick inserted into the center comes out clean.
7. Cool and Serve: Allow the bread to cool completely in the pan before slicing. This helps the cream cheese swirl set properly.

Enjoy your Lemon Cream Cheese Bread as a delightful snack or dessert!

Pro Tips

1. Room Temperature Ingredients: Ensure your eggs and cream cheese are at room temperature. This helps create a smoother batter and a better cream cheese swirl.
2. Zest Carefully: When zesting the lemon, avoid the bitter white pith. Use a microplane for finely grated zest that will distribute evenly throughout the batter.
3. Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a denser loaf.
4. Use Fresh Lemon Juice: Freshly squeezed lemon juice will provide a brighter flavor compared to bottled lemon juice, enhancing the overall taste of the bread.

Ingredients
2 envelopes of passion fruit flavoured gelatin
500 ml hot water
1 envelope of passion fruit flavoured concentrated juice powder
1 can of condensed milk
1 small can of cream
1/2 cup of milk powder
SEE PREPARATION METHOD BELOW
Prepare a delicious, irresistible and super easy dessert with just 2 envelopes of passion fruit gelatin, juice powder, condensed milk and hot water. A quick treat that will surprise you with its flavour!
If you are looking for a practical and quick dessert with that tropical flavour that only passion fruit offers, this recipe is the perfect choice! With just 4 ingredients – passion fruit gelatin, juice powder, condensed milk and hot water – you can create a light and refreshing dessert with an incredibly creamy texture. Ideal for hot days, this delicacy will conquer the taste buds of everyone in your house. Simple to prepare, it’s a great choice when time is of the essence and you want to impress.

Method of preparation: Delicious dessert
In a bowl, dissolve the gelatin in the hot water.
Add the juice powder, condensed milk, cream and milk powder.
Beat well with a whisk until smooth.
Pour the mixture into a dish and refrigerate for about 2 hours or until the mixture is set.

Remove from the refrigerator and serve.

Another easy and refreshing option that takes passion fruit flavor to the next level.
Passion Fruit Pavé and Biscuits: A combination of biscuit and passion fruit cream that melts in your mouth.
Lemon Gelatin Dessert: A citrus variation with a special touch of lemon.
Colored Gelatin with Cream: A visually beautiful and Chinese recipe, perfect for parties.
Common Questions
Can I use a different flavor of gelatin?

. Yes, you can replace the passion fruit flavor with any other flavor you prefer, such as strawberry, lemon or pineapple. The delicious recipe allows for several adaptations!

Is powdered juice necessary?
Powdered juice gives the dessert a more concentrated flavor. If you prefer, you can use natural passion fruit pulp, but the result may be less sweet and more sour.

How long does it keep in the refrigerator?
This dessert can be kept for up to 3 days in the refrigerator, stored in a closed container.

Ingredients:

For the Chicken Bites:
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
4 tablespoons unsalted butter
4 cloves garlic, minced
Salt and pepper to taste
1 teaspoon Italian seasoning
Fresh parsley, chopped (for garnish)
For the Creamy Parmesan Pasta:
12 oz fettuccine or pasta of your choice
2 tablespoons butter
2 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1/2 cup chicken broth
Salt and pepper to taste
Extra garlic butter (optional, for drizzling)

Directions:

Cook the Pasta: Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Drain and set aside.
Cook the Chicken Bites: In a large skillet, heat olive oil over medium-high heat. Add the chicken bites, seasoning with salt, pepper, and Italian seasoning. Cook until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
Make the Garlic Butter Sauce: In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant. Return the cooked chicken to the skillet and toss to coat in the garlic butter sauce.
Prepare the Creamy Parmesan Sauce: In a separate skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for another 30 seconds. Stir in the heavy cream and chicken broth, bringing the mixture to a gentle simmer. Gradually whisk in the grated Parmesan cheese until smooth, and season with salt and pepper to taste.
Combine Pasta and Sauce: Toss the cooked pasta in the creamy Parmesan sauce, ensuring it’s well coated.
Serve: Plate the creamy Parmesan pasta and top with the garlic butter chicken bites. Drizzle with extra garlic butter if desired and garnish with fresh parsley.

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Servings: 2

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
2 (6-8 oz) beef tenderloin steaks or sirloin steaks
Salt and pepper, to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
1 shallot, finely chopped
1 cup mushrooms, sliced (such as cremini or button)
1/4 cup brandy (or cognac)
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 cup heavy cream
1 tablespoon fresh parsley, chopped (for garnish)
Instructions:
1. Prepare the Steaks:
Season: Season both sides of the steaks with salt and pepper.
Sear the Steaks: In a large skillet over medium-high heat, heat the olive oil. Add the steaks and cook for about 3-4 minutes on each side for medium-rare, or until they reach your desired doneness. Remove the steaks from the skillet and cover with foil to keep warm.
2. Make the Sauce:
Sauté Shallots and Mushrooms: In the same skillet, add the butter and let it melt. Add the chopped shallots and sliced mushrooms, sautéing for about 3-4 minutes until softened and browned.
Deglaze the Pan: Carefully add the brandy to the skillet, scraping up any browned bits from the bottom. Allow the alcohol to cook off for about 1-2 minutes.
Add Mustard and Worcestershire: Stir in the Dijon mustard and Worcestershire sauce, mixing well.
Add Cream: Pour in the heavy cream, stirring to combine. Let the sauce simmer for about 2-3 minutes until it thickens slightly. Season with salt and pepper to taste.
3. Serve:
Plate the Dish: Slice the steaks and place them on plates. Spoon the creamy mushroom sauce over the top.
Garnish: Sprinkle with fresh parsley before serving.
Tips:
For an elegant touch, serve with garlic mashed potatoes or sautéed vegetables on the side.
If you don’t want to use alcohol, you can substitute the brandy with beef broth or a splash of red wine vinegar.
Enjoy your Steak Diane as a luxurious and flavorful meal that’s sure to impress!

Ingredients:

1 cup of mixed berries (strawberries, blueberries, raspberries)

1 banana

1 cup of yogurt (Greek or regular)

1/2 cup of milk (or any plant-based milk)

1 tablespoon of honey or maple syrup (optional, for sweetness)

Ice cubes (optional, for a thicker texture)

Mint leaves (for garnish)

Instructions:

1. Prepare the Ingredients: Wash the berries and peel the banana.

2. Add to Blender: Combine the berries, banana, yogurt, milk, and sweetener in a blender.

3. Blend: Blend until smooth and creamy. Add ice cubes if you prefer a thicker consistency.

4. Serve: Pour into a glass and garnish with fresh berries and mint leaves. Enjoy immediately!

This smoothie is a delicious and refreshing way to enjoy a healthy treat!

 Ingredients:
• 2 cups vanilla ice cream
• 1 cup milk
• Orange food coloring
• Whipped cream
• Assorted spooky toppings: candy corn, chocolate spiders, gummy worms, Halloween sprinkles, whipped cream ghosts, etc.
• 1 tablespoon orange sanding sugar (for rimming the glass)
• 1 tablespoon Halloween sprinkles (for rimming the glass)
• Caramel sauce (optional, for drizzling)
________________________________________
 Instructions:
1. Prepare the Glass:
• Spread caramel sauce around the rim of a large glass.
• Dip the rim into orange sanding sugar and Halloween sprinkles to coat it with a festive touch.
2. Make the Milkshake:
• In a blender, combine the vanilla ice cream, milk, and a few drops of orange food coloring.
• Blend until the mixture is smooth and creamy.
3. Assemble the Milkshake:
• Pour the orange milkshake into the prepared glass.
4. Add Toppings:
• Top the milkshake with a generous swirl of whipped cream.
• Decorate with spooky toppings like candy corn, chocolate spiders, gummy worms, and Halloween sprinkles.
• You can also add a whipped cream ghost for extra fun!
5. Final Touch:
• Drizzle additional caramel sauce on top if desired.

Things needed:
200 grams of crackers

melt 90 grams of butter

Stuffed:

250 grams of heavy cream

sour yoghurt, 500 grams

Roughly eighty grams of hazelnuts

Twenty grams of powdered sugar

two gelatin sheets

a hundred grams of hazelnut cream

Precisely measured hazelnuts

as desired, chopped hazelnuts

Possible uses:

First, make the foundation: combine the biscuits with the melted butter and smash them on the mold’s base. Keep in the refrigerator.

The second step, using cream, is to soak and dissolve the gelatin. The cream, gelatin, powdered sugar, and hazelnuts should be whipped together.

After pouring, level the base and chill for at least one hour.

3. After that, fold in the hazelnut cream and refrigerate for another four to five hours.

Ingredients:

8 medium fresh beets
1 cup vinegar
1/2 cup sugar
1-1/2 teaspoons whole cloves
1-1/2 teaspoons whole allspice
1/2 teaspoon salt
*Directions:

Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until tender. Remove from water; cool. Peel beets and slice; place in a bowl and set aside.
In a small saucepan, combine vinegar, sugar, cloves, allspice and salt. Bring to a boil; boil 5 minutes. Pour over beets. Refrigerate at least 1 hour. Drain before serving.