Homemade Dessert
Ingredients
Milk: 400 ml (about 1 2/3 cups)
Purpose: Forms the base of the chocolate mixture, giving it a creamy consistency.
Sugar: 120 grams (about 1/2 cup)
Purpose: Sweetens the chocolate base, balancing the richness of the cocoa.
Orange Zest: Zest of 1 orange
Purpose: Adds a fresh, citrusy aroma and flavor that complements the chocolate.

Cocoa Powder: 60 grams (about 1/2 cup)
Purpose: Provides the rich, chocolatey flavor that is the star of the dessert.
Butter: 150 grams (about 2/3 cup)
Purpose: Adds richness and smoothness to the chocolate mixture, making it more indulgent.
Biscuits: 400 grams (about 14 oz), crushed into small pieces
Purpose: Forms the crunchy base of the dessert, adding texture and structure.

Walnuts: 100 grams (about 1 cup), chopped
Purpose: Adds a nutty flavor and crunch that pairs perfectly with the chocolate.
Milk Chocolate: 80 grams (about 3 oz)
Purpose: Used for the middle layer, adding a smooth, sweet chocolate topping.
Vegetable Oil: 25 ml (about 1.5 tbsp) for the milk chocolate, 10 ml (about 2 tsp) for the white chocolate
Purpose: Helps the chocolate melt smoothly and creates a glossy finish when set.

Roasted Peanuts: 60 grams (about 1/2 cup)
Purpose: Sprinkled over the milk chocolate layer, adding extra crunch and flavor.
White Chocolate: 50 grams (about 2 oz)
Purpose: Provides a contrasting sweet, creamy topping that balances the flavors.
Directions
1. Prepare the Base:
Combine Ingredients: In a medium-sized saucepan, pour in 400 ml of milk and add 120 grams of sugar. Grate the zest of 1 orange directly into the pan, and then add 60 grams of cocoa powder.
Tip: Use fresh orange zest for the best flavor; it adds a subtle yet delightful citrus note that complements the chocolate beautifully.

Cook the Mixture: Place the saucepan over medium heat. Stir the mixture continuously until it comes to a boil. This ensures the sugar dissolves completely and the cocoa powder blends smoothly into the milk.
Tip: Keep an eye on the mixture as it heats to prevent it from scorching or sticking to the bottom of the pan.
2. Add Butter:
Incorporate the Butter: Once the mixture reaches a boil, remove it from the heat and immediately add 150 grams of butter. Stir until the butter melts completely and is fully incorporated into the chocolate mixture.
Tip: Let the mixture cool slightly before adding the biscuits and nuts; this will help it thicken slightly and make it easier to mix.
3. Prepare the Biscuit and Nut Mixture:
Crush the Biscuits: Place 400 grams of biscuits into a large plastic bag or between sheets of parchment paper. Use a rolling pin to crush the biscuits into small, even pieces.
Tip: You want some texture in the biscuits, so avoid crushing them into a fine powder. Larger pieces will add a satisfying crunch to the dessert.

Chop the Walnuts: Roughly chop 100 grams of walnuts. The pieces should be small enough to mix well but large enough to add a noticeable crunch.
Tip: Toast the walnuts beforehand to enhance their flavor and add an extra layer of depth to the dessert.
4. Combine and Chill:
Mix Together: In a large mixing bowl, combine the crushed biscuits and chopped walnuts. Pour the slightly cooled chocolate mixture over the biscuit and nut mixture, stirring until everything is evenly coated.
Tip: Ensure all the biscuit pieces are well-coated with the chocolate mixture for a consistent flavor in every bite.
Transfer to Dish: Press the mixture into a dish, spreading it out evenly to create a uniform layer. Refrigerate for 1 hour to allow it to set.
Tip: Use a spatula or the back of a spoon to press the mixture down firmly, ensuring it holds together well.

5. Prepare the Toppings:
Melt the Milk Chocolate: In a microwave-safe bowl, combine 80 grams of milk chocolate with 25 ml of vegetable oil. Microwave in 30-second intervals, stirring between each interval, until the chocolate is fully melted and smooth.
Tip: The vegetable oil helps the chocolate to melt smoothly and gives it a glossy finish once set.
Add Peanuts: Pour the melted milk chocolate over the chilled dessert base. Sprinkle 60 grams of roasted peanuts evenly over the milk chocolate layer.
Tip: Lightly press the peanuts into the chocolate to help them stick as the chocolate sets.
Chill Again: Place the dessert back in the refrigerator and chill for 15 minutes to allow the chocolate layer to set.
6. Add the Final Layer:
Melt the White Chocolate: In a separate bowl, melt 50 grams of white chocolate with 10 ml of vegetable oil. Stir until the mixture is smooth and well-combined.
Tip: White chocolate can burn easily, so melt it in short intervals and stir frequently to avoid overheating.
Top the Dessert: Pour the melted white chocolate over the dessert, spreading it evenly with a spatula. This final layer adds a sweet, creamy contrast to the rich chocolate and nuts.
Final Chill: Place the dessert back in the refrigerator for another 15 minutes, allowing the white chocolate layer to fully set.
7. Serve:
Slice and Enjoy: Once the dessert is fully chilled and set, it’s ready to serve. Cut it into squares or slices, and enjoy the rich, layered flavors and textures.
Tip: For clean slices, use a sharp knife warmed under hot water, wiping the blade between each cut.

Homemade mold bread recipe 

Ingredients:

• 80 grams of melted butter
• 400 milliliters of warm milk
• 10 grams (1 tablespoon) of dry yeast
• 10 grams (1 tablespoon) of sugar
• 2 eggs
• 850 grams of tender wheat flour
• 6 grams (1 teaspoon) of salt

Preparation:

1. In a large bowl, combine the melted butter, warm milk, dry yeast, sugar, and one egg. Mix thoroughly.
2. Gradually add the tender wheat flour in two portions, incorporating the salt with the second portion.
3. Mix and knead the dough until it becomes smooth and homogenous. Cover the bowl and let the dough rise for about an hour or until it has doubled in size.
4. Punch down the dough to release the air and divide it into two equal parts.
5. Roll out each portion, then shape and place them in greased molds. Cover and let them rise for an additional 30 minutes or until they have tripled in volume.
6. Brush the dough with an egg yolk mixed with a teaspoon of milk. Bake in a preheated oven at 200°C (392°F) for 25 minutes.

Enjoy your freshly baked homemade bread!

Indulge in this heavenly Apple Pie with Soufflé Cream – a simple and incredibly tasty treat!

Apple Pie Dough (20 cm diameter):
– 250g Flour
– 1 tsp Baking Powder
– 90g Butter
– A pinch of Salt
– 2 Egg yolks
– 40g Sugar

 Apple Layer:
– 3 Apples (~500g)
– 40g Sugar
– 4-5 tbsp Lemon Juice

 Soufflé Cream:
– 2 Egg whites
– 40g Sugar
– 1 tsp Vanilla Sugar
– 400g Natural Yogurt (or sour cream)
– 30g Corn Starch

 Instructions:

1. For the dough, mix flour, baking powder, butter, a pinch of salt, egg yolks, and 40g of sugar until a smooth dough forms. Press into a 20 cm pie pan.
2. For the apple layer, slice the apples and mix them with 40g of sugar and lemon juice. Arrange them on the dough.
3. Bake at 170°C (338°F) for 40-45 minutes or until the apples are tender.
4. For the soufflé cream, beat 2 egg whites with 40g sugar and vanilla sugar until stiff peaks form.
5. Mix natural yogurt (or sour cream) with cornstarch and gently fold in the beaten egg whites.
6. Spread the soufflé cream over the baked apple pie.
7. Chill and enjoy your melt-in-your-mouth dessert!

Delicious Homemade Fruit Cake: A Timeless Holiday Classic

There’s something special about fruit cake—it’s a dessert that evokes nostalgia, warmth, and the spirit of the holidays. Often passed down through generations, fruit cake is one of those traditional recipes that brings families together and fills homes with the comforting scents of spices, dried fruits, and rum. While fruit cake sometimes gets a bad reputation for being overly dense or overly sweet, a homemade fruit cake can be incredibly moist, flavorful, and a true holiday treat when prepared with the right ingredients and care.

If you’re looking to make a fruit cake that’s as delightful as it is delicious, this recipe will guide you through the process of making a rich, flavorful, and moist fruit cake that will wow your friends and family.

Why You’ll Love This Fruit Cake:

1. Rich in Flavor: The combination of dried fruits, nuts, and warm spices makes each bite a flavorful experience.
2. Moist and Tender: With a generous amount of liquid, whether from rum or fruit juice, this fruit cake stays moist for weeks, unlike many of the dry fruit cakes you may have encountered in the past.
3. Customizable: Fruit cakes are versatile and can be adjusted based on your preferences. Add or remove certain fruits, nuts, or alcohol to suit your tastes.
4. Perfect for the Holidays: Fruit cake is the quintessential holiday dessert, perfect for gifting, serving at holiday parties, or enjoying during the cozy winter months.

Ingredients for a Perfect Fruit Cake:

For the Fruit Mixture:

• 1 1/2 cups mixed dried fruit (e.g., raisins, currants, sultanas, chopped dried apricots, or figs)
• 1/2 cup chopped dried cranberries or cherries
• 1/2 cup chopped dates
• 1/4 cup candied ginger (optional, for a zesty flavor)
• 1/4 cup chopped walnuts or pecans
• 1/4 cup slivered almonds
• 1/2 cup unsweetened applesauce or orange juice
• 1/4 cup dark rum, brandy, or fruit juice (for soaking the fruit)

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (softened)
• 1/2 cup brown sugar (packed)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup chopped glacé cherries (optional)
• 1/2 cup chopped pecans or walnuts (optional)
• 1/4 cup finely chopped crystallized ginger (optional)

For Soaking and Moistening:

• Additional rum, brandy, or fruit juice (for soaking the cake once baked, optional but recommended for added flavor and moisture)

How to Make the Perfect Fruit Cake:

Step 1: Soak the Fruit

Start by soaking the dried fruits, candied ginger, and nuts to ensure the fruit cake is as moist as possible.

1. In a large bowl, combine your mixed dried fruit, cranberries, dates, candied ginger, and nuts.
2. Pour over the rum (or brandy, or fruit juice) and applesauce/orange juice. Toss everything together so the fruit is well-coated.
3. Cover the bowl and let it soak for at least 2 hours—overnight is even better. This gives the fruits time to rehydrate and absorb the flavors of the alcohol or juice.

Step 2: Prepare the Dry Ingredients

While the fruit is soaking, you can prepare the dry ingredients for the cake batter.

1. In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, allspice, and salt. Set this aside.

Step 3: Cream the Butter and Sugar

1. In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy, about 3-5 minutes.
2. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
3. Stir in the vanilla extract.

Step 4: Mix in the Dry Ingredients

1. Gradually add the dry ingredients to the butter and sugar mixture, stirring gently to combine. Be careful not to overmix, as you want to keep the cake light.
2. Once the dry ingredients are fully incorporated, fold in the soaked fruit mixture, making sure the fruit is evenly distributed throughout the batter. If you’re using glacé cherries, nuts, or crystallized ginger, fold them in at this stage as well.

Step 5: Bake the Cake

1. Preheat your oven to 325°F (160°C) and grease and line a 9-inch round cake pan with parchment paper.
2. Pour the batter into the prepared cake pan and smooth the top with a spatula.
3. Bake for 1 1/2 to 2 hours, or until a toothpick inserted into the center of the cake comes out clean. Keep an eye on the cake towards the end of baking; if the top starts to brown too quickly, cover it loosely with foil to prevent burning.
4. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes, before transferring it to a wire rack to cool completely.

Step 6: Soak and Store the Cake

To keep your fruit cake extra moist and flavorful:

1. After the cake has cooled completely, you can soak it with additional rum, brandy, or fruit juice. Use a pastry brush to gently coat the top and sides of the cake. This will enhance the flavors and keep the cake moist.
2. Wrap the cake tightly in wax paper or plastic wrap, then cover it with foil. Store the cake in an airtight container in a cool, dry place.
3. Let the cake sit for at least 24 hours before serving, though it improves with age, so feel free to let it sit for up to 2 weeks if you’re preparing it for a holiday gathering. If you’re using alcohol to soak the cake, you can brush it with more liquor every few days to keep it moist and flavorful.

Serving and Storing Your Fruit Cake:

• Serving: Fruit cake is best served in small slices because it’s quite rich. It pairs beautifully with a cup of hot tea or coffee, making it perfect for afternoon snacking or holiday gatherings.
• Storage: Fruit cake improves with time, so you can make it weeks in advance. Stored properly, it will last for several weeks or even up to a month. Make sure to keep it wrapped tightly to preserve its moisture and flavor.
• Gifting: Fruit cakes make wonderful homemade gifts! Wrap them in festive foil or cloth and tie with a ribbon for a charming presentation.

Tips and Variations:

• Nuts: You can experiment with different nuts, such as almonds, hazelnuts, or cashews, depending on what you prefer or have on hand.
• Fruit: Feel free to switch up the dried fruits. For example, add raisins, dried apples, or prunes for a different flavor profile.
• Non-Alcoholic Version: If you prefer a non-alcoholic fruit cake, simply replace the alcohol with additional fruit juice (like apple, orange, or pineapple juice), or a flavored tea like chai or black tea.

Final Thoughts:

Fruit cake may be a classic holiday dessert, but it’s far from outdated! With its combination of sweet dried fruits, aromatic spices, and rich flavors, this homemade fruit cake is perfect for making lasting memories during the holiday season. Whether you’re baking it for a family dinner, a festive gift, or just a special treat, this fruit cake recipe will surely become a cherished part of your holiday traditions.

Try it out this season—you’ll be surprised at how delicious and satisfying a well-made fruit cake can be!

What You Need: – One cup of frozen fruit (cherries, bananas, mango, or a combination of these)
– Coconut yogurt or another dairy-free option, measuring 1 cup
– To taste, add 1 tablespoon of honey or maple syrup.
To aid in blending, add 1/2 cup of milk, either dairy or plant-based.
Toppings such as granola, almonds, seeds, shredded coconut, fresh fruit, and chocolate chips are all discretionary.

• #### Step-by-Step Guide: 1. **Mix All Ingredients**: Grind the frozen fruit with the yogurt, milk, and sugar (if using) in a blender. To avoid a thick mixture, add additional milk if needed after starting with less.

2. Once the ingredients are combined, blend them on high speed until they reach a velvety consistency. You may have to pause a few times to scrape the sides.

• 3. **Tweak Texture**: If it’s too thick, drizzle in a little more milk; if it’s too thin, enhance the thickness with more frozen fruit.

4. To serve, ladle into bowls and garnish with granola, almonds, fresh fruit, or anything else that sounds good to you!

5. **Enjoy**: Take a spoonful and relish in your tasty and nutritious dessert!

• Different kinds:
  **If You Love Chocolate**: You may garnish it with cocoa powder or chocolate protein powder.
  **Nutty Delight**: For more flavor and creaminess, add a spoonful of peanut or almond butter.
  – **For an Extra Nutritional Punch**: Throw in some spinach or kale for a healthy boost; the fruit’s sweetness will hide the green flavor.

To spice things up, try mixing and matching various fruits and toppings! Make desserts and savor them!

Ingredients:
– 1 cup strawberries, hulled and sliced
– 1 cup blueberries
– 1 cup raspberries
– 2 kiwis, peeled and sliced
– 1 cup mango, peeled and diced
– 1 cup pineapple, peeled and diced
– 1 cup watermelon, diced
– 1 cup cherries, pitted and halved
– Fresh mint leaves for garnish

Directions:
1. Prepare all the fruits by washing, peeling, hulling, and slicing as needed.
2. In a large glass bowl or trifle dish, start layering the fruits. Begin with a layer of strawberries, followed by blueberries, raspberries, kiwis, mango, pineapple, watermelon, and cherries.
3. Repeat the layers until all the fruits are used up.
4. Garnish the top with fresh mint leaves.
5. Chill in the refrigerator for at least 1 hour before serving.

Enjoy your refreshing and colorful layered summer fruit salad!

Ingredients

For the Pizza Dough:

2 ½ cups all-purpose flour
1 packet (2 ¼ tsp) active dry yeast
1 tsp sugar
1 tsp salt
1 cup warm water (110°F/43°C)
2 tbsp olive oil

For the Topping:

2 cups shredded mozzarella cheese
1 cup ricotta cheese
1 lb ground beef or Italian sausage (or a mix)
1 cup marinara sauce (plus extra for drizzling)
1 tsp Italian seasoning
1 tsp garlic powder
Salt and pepper to taste
1 cup cooked meatballs, halved (store-bought or homemade)
Fresh basil for garnish (optional)

Instructions

Prepare the Dough:
In a small bowl, combine the warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.
In a large mixing bowl, combine the flour and salt. Add the yeast mixture and olive oil. Mix until a dough forms.
Knead the dough on a floured surface for about 5-7 minutes until smooth. Place it in a greased bowl, cover with a towel, and let it rise in a warm place for about 1 hour, or until doubled in size.

Preheat the Oven:
Preheat your oven to 475°F (245°C).

Cook the Meat:
In a skillet over medium heat, brown the ground beef or sausage. Season with Italian seasoning, garlic powder, salt, and pepper. Drain excess fat and set aside.

Prepare the Pizza Pan:
Grease a deep-dish pizza pan or a cast-iron skillet with olive oil.

Assemble the Pizza:
Once the dough has risen, punch it down and roll it out to fit your pan, leaving a bit of an overhang.
Place the dough in the greased pan, pressing it into the sides and bottom.
Spread a layer of ricotta cheese over the dough.
Sprinkle half of the shredded mozzarella cheese on top.
Add the cooked meat mixture and meatballs, then pour marinara sauce over everything.
Top with the remaining mozzarella cheese.

Bake the Pizza:
Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown, and the crust is cooked through.
If the top gets too brown, cover loosely with foil.

Cool and Serve:
Remove the pizza from the oven and let it cool for about 5-10 minutes before slicing.
Drizzle with extra marinara sauce if desired and garnish with fresh basil.

Presentation Tips

Serve the pizza directly in the pan for a rustic look.
Highlight the gooey cheese and meatballs in your photos.
Capture the rich, layered texture of the pizza for a mouthwatering presentation.

List of ingredients:

Amount of Ingredients
Cooked ham weighing 5-6 pounds.
1 cup of brown sugar
Half a cup of apple cider vinegar.
Half a cup of water
1 tablespoon of mustard powder
Half a teaspoon of ground cloves.
1/4 teaspoon of cinnamon powder
1/4 teaspoon of powdered ginger

Directions:

Put the ham in the slow cooker with the flat side facing down.
Mix the brown sugar, apple cider vinegar, water, mustard, cloves, cinnamon, and ginger in a small bowl.
Pour the mixture on top of the ham, making sure it covers it completely.
Put the lid on the slow cooker and cook on low for 6-8 hours until the ham is warm and soft.
From time to time, brush the ham with the juices from cooking.
After cooking, take out the ham from the slow cooker and allow it to sit for a few minutes.
Cut the ham into slices and serve it, pouring over the juices from cooking.

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

 Ingredients:

For the Dough:

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

For the Filling:

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

For Frying:

– Vegetable oil

‍ Instructions:

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