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Cobbler refers to a variety of dishes, particularly in the United Kingdom and United States, consisting of a fruit or savoury filling poured into a large baking dish and covered with a batter, biscuit, or dumpling (in The United Kingdom) before being baked. Some cobbler recipes, especially in the American south, resemble a thick-crusted, deep-dish pie with both a top and bottom crust.

Cobblers originated in the British American colonies. English settlers were unable to make traditional suet puddings due to lack of suitable ingredients and cooking equipment, so instead covered a stewed filling with a layer of uncooked plain biscuits or dumplings, fitted together. The origin of the name cobbler, recorded from 1859, is uncertain: it may be related to the archaic word cobeler, meaning “wooden bowl”.

Ingredients

1/4 cup melted butter
1 cup flour
3/4 cup sugar
2 teaspoons baking powder
3/4 cup milk
5 -6 peaches, sliced

How to make it :

Preheat oven to 350°.
Pour melted butter into an 8×8 pan.
Whisk together the flour, 3/4 cup of sugar, baking powder and milk.
Pour over melted butter.
Cover with peach slices.
Cover with 3/4 cup sugar (I know this will seem like a lot, but use it all.).
Bake until batter rises to top and forms a nice brown crust, about 20 – 30 minutes.

Here’s an idea for a Pizza Bowl Recipe that you can share on your Facebook page or blog: Pizza Bowl Recipe: Your New Favorite Low-Carb Dinner Craving pizza without the crust? This Pizza Bowl is the ultimate quick, customizable, and low-carb way to satisfy your pizza cravings. Ready in minutes and packed with all the …

Here’s an idea for a Pizza Bowl Recipe that you can share on your Facebook page or blog:

Pizza Bowl Recipe: Your New Favorite Low-Carb Dinner

Craving pizza without the crust? This Pizza Bowl is the ultimate quick, customizable, and low-carb way to satisfy your pizza cravings. Ready in minutes and packed with all the flavors you love!

Ingredients:

(Serves 2-4)

•Base Ingredients:

•2 cups marinara or pizza sauce

•1 ½ cups shredded mozzarella cheese

•Toppings (Customize to your liking):

•½ cup pepperoni slices

•½ cup cooked sausage or ground beef

•½ cup diced bell peppers

•½ cup sliced mushrooms

•¼ cup black olives

•2 tablespoons chopped red onions

•2 tablespoons grated Parmesan cheese

•1 teaspoon Italian seasoning

•Fresh basil for garnish

Instructions:

1.Preheat Oven:

Preheat your oven to 375°F (190°C).

2.Assemble the Pizza Bowls:

•Grab oven-safe bowls or ramekins.

•Add a layer of marinara or pizza sauce at the bottom of each bowl.

•Sprinkle a generous amount of shredded mozzarella on top of the sauce.

3.Layer Toppings:

•Add your choice of toppings. Start with meats (pepperoni, sausage) and follow with veggies (bell peppers, mushrooms, onions, olives).

•Sprinkle a bit of Italian seasoning for that authentic pizza flavor.

4.Finish with Cheese:

•Top everything with another generous layer of mozzarella and a sprinkle of Parmesan cheese.

5.Bake:

•Place the bowls on a baking sheet for easy handling.

•Bake for 12-15 minutes, or until the cheese is melted and bubbling.

6.Serve:

•Remove from the oven and let cool slightly.

•Garnish with fresh basil and serve with a side salad or garlic bread (optional).

Why You’ll Love This Recipe

•Quick and Easy: Perfect for weeknights.

•Customizable: Add your favorite toppings!

•Low-Carb: Great for those watching their carbs.

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Absolute! The combination of chocolate and coconut is an irresistible pleasure. Here is the recipe for a simple and delicious chocolate and coconut dessert:

Chocolate and coconut mousse

Ingredients:

200 g of semisweet chocolate
400 ml coconut milk
3 tablespoons of sugar
1 teaspoon vanilla extract
Preparation:

Melt the chocolate: Chop the chocolate and melt in a bain-marie or in the microwave, stirring in small intervals.
Mix the ingredients: In a bowl, mix the melted chocolate with the coconut milk, sugar and vanilla. Mix until you get a smooth cream.
Let cool and serve: Pour the mixture into individual glasses and refrigerate for at least 2 hours. Decorate with grated coconut before serving.
Tips:

Texture: For a lighter texture, you can whisk the coconut milk before adding it to the chocolate.
Flavor: You can add a little rum or coconut liqueur for a more intense flavor.
Presentation: Garnish with fresh fruit such as strawberries or raspberries to add some color.
Another option: Chocolate and coconut mousse with cookies

Follow the instructions in the previous recipe to make the chocolate mousse. The mousse is served in glasses and decorated with crushed biscuits.

Enjoy this delicious chocolate and coconut dessert!

Ingredients:

For the Pancakes:

• • 3 eggs

• • Salt, to taste
  • Black pepper, to taste
  • Paprika, to taste

• • 1 head of cabbage, roughly chopped
  • Water, for boiling cabbage
  • 3 cloves garlic, minced

• 4 tablespoons flour
• Olive oil, for frying

For the Sauce:

• • 3 tablespoons sour cream or yogurt

• • Dill, chopped
  • 1 fresh cucumber, grated or finely chopped
  • 2 cloves garlic, minced

Directions:

Step 1: Prepare the Cabbage

1. Boil the cabbage:
   • • In a large pot, bring water to a boil and add 1 chopped head of cabbage.
     • Let the cabbage cook for 10 minutes until softened.
     • Drain the cabbage and set aside.

    

Step 2: Make the Batter

1. Prepare the egg mixture:
   • • In a large bowl, whisk 3 eggs together.
     • Season with salt, black pepper, and paprika to taste.

    

2. Add garlic and flour:
   • • Stir in 3 cloves of minced garlic.
     • Add the boiled cabbage to the egg mixture, making sure it’s well coated.

    

   • Add 4 tablespoons of flour and mix well until a batter forms.

Step 3: Fry the Pancakes

1. Heat olive oil:
   • • In a large skillet, heat olive oil over medium heat.

    

2. Form and cook pancakes:
   • • Scoop spoonfuls of the cabbage mixture into the skillet, forming small pancakes.
     • Cook each pancake for about 3-4 minutes per side, or until golden brown and crispy.

    

   • Drain on paper towels to remove excess oil.

Step 4: Make the Creamy Dill Sauce

1. Mix the sauce ingredients:
   • • In a small bowl, combine 3 tablespoons of sour cream or yogurt, chopped dill, grated cucumber, and 2 minced cloves of garlic.

    

   • Mix well and set aside.

Serving Suggestions:

• • Serve the cabbage pancakes hot with a generous dollop of creamy dill sauce.

• • Garnish with extra dill and a lemon wedge on the side.
  • Pair with a side salad for a light meal.
  • Add a fried egg on top for a hearty breakfast option.

• Serve alongside smoked salmon for an extra special treat.

Cooking Tips:

• • Drain the cabbage well after boiling to avoid excess moisture in the batter.
  • If you want extra crispy pancakes, add an extra tablespoon of flour to the batter.

• • Grate the cucumber for the sauce finely to ensure a smooth consistency.
  • For added flavor, mix some grated cheese into the cabbage mixture before frying.
  • If you prefer, substitute yogurt for a tangier sauce or use mayonnaise for added richness.

Nutritional Benefits:

• • Rich in fiber from cabbage, promoting digestion.
  • High in vitamin C from cabbage, supporting the immune system.
  • Contains protein from eggs, making it a satisfying meal.

• Low in calories, ideal for a balanced diet.

Dietary Information:

• • Vegetarian, made without any meat products.
  • Contains gluten, not suitable for those with gluten sensitivity.

• Contains dairy, due to sour cream or yogurt in the sauce.

Nutritional Facts (per serving, approximately):

• • Calories: 180
  • Protein: 6g

• • Carbohydrates: 15g
  • Fat: 10g
  • Fiber: 4g

• Sugar: 3g

Storage:

• • Refrigerate: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
  • Reheat in a skillet over medium heat until warmed through to maintain crispiness.

Why You’ll Love This Recipe:

1. 1. Simple ingredients: This recipe uses pantry staples and basic vegetables.
   2. Comfort food: Savory, crispy pancakes with a creamy sauce are satisfying and delicious.
   3. Versatile dish: Great for breakfast, lunch, or dinner.

1. Easy to make: Minimal preparation and cooking time make this a quick meal option.
2. Family-friendly: The pancakes are mild and flavorful, appealing to both kids and adults.

Ingredients:

• • 160g chickpeas (cooked)

• • 50g sultanas
  • 30g pumpkin seeds
  • 30g sunflower seeds

• • A little salt, to taste
  • 1 teaspoon Italian herbs
  • 40g psyllium seeds

• • 200g pumpkin, grated
  • 350ml water
  • 25ml olive oil, plus extra for greasing

• Coriander seeds, for sprinkling on top (optional)

Directions:

1. 1. Prepare the Ingredients:
      • • Pour boiling water over 50g sultanas and let them sit to soften.
        • Toast the seeds: In a pan over medium heat, pan fry the pumpkin seeds and sunflower seeds for 1-2 minutes until lightly toasted.

       

      • Chop the softened sultanas with a knife or use a hand blender if you prefer a finer texture.
   2. Mix the Dry Ingredients:
      • • In a large mixing bowl, add 160g cooked chickpeas, toasted pumpkin seeds, sunflower seeds, 40g psyllium seeds, Italian herbs, and a little salt. Mix everything well.

       

   3. Prepare the Pumpkin:
      • • Grate the pumpkin on a coarse grater to yield 200g.
        • In a pan, cook the grated pumpkin for 5-7 minutes until slightly softened. Alternatively, you can bake it in the oven if preferred.

       

   4. Combine Ingredients:
      • • Chop the cooked pumpkin with a hand blender to a slightly smooth consistency.
        • In the mixing bowl with the dry ingredients, add the cooked pumpkin, softened sultanas, 350ml water, and 25ml olive oil.

       

      • Mix everything well until all the ingredients are thoroughly combined.
   5. Prepare the Bread Pan:
      • • Grease a bread pan with olive oil. Place the bread mixture into the mold, ensuring it is evenly distributed.

       

      • Gently flatten the top of the bread with a spatula.
      • Drizzle a little more vegetable oil on top and sprinkle with coriander seeds, if using.

1. Bake the Bread:
   • Preheat the oven to 190°C (375°F). Bake the bread in the preheated oven for 40-45 minutes, or until the bread is golden brown and firm to the touch.
2. Cool and Serve:
   • • Remove the bread from the oven and let it cool in the pan for a few minutes. Then, transfer it to a wire rack to cool completely.

    

   • Slice and serve the bread as a healthy, nutritious meal or snack.
     

     Key Ingredients:

     • • Chickpea Flour: A high-protein, gluten-free flour that gives the bread a slight nutty flavor and a dense texture. Chickpea flour is also rich in fiber, making it a nutritious alternative to traditional wheat flour.
       • Pumpkin Puree: This ingredient provides moisture, natural sweetness, and a boost of vitamins, particularly vitamin A and beta-carotene, which are great for eye health and immune support. Pumpkin also adds a subtle earthy flavor.
       • Seeds: A mix of seeds such as sunflower seeds, chia seeds, flaxseeds, and pumpkin seeds are often used in this recipe to add crunch, healthy fats (especially omega-3s), and extra fiber.

      

     • Spices and Herbs: Cinnamon, nutmeg, and other spices can enhance the flavor of the bread, while herbs like rosemary or thyme can add a savory twist if you’re going for a less sweet version.
     • Sweeteners (optional): For a sweeter bread, natural sweeteners like honey, maple syrup, or a touch of coconut sugar can be added.

     Health Benefits:

     • • Protein and Fiber: Chickpea flour and seeds are excellent sources of plant-based protein and fiber, helping to keep you fuller for longer while supporting digestive health.

      

     • Low in Gluten: This bread is naturally gluten-free if no wheat flour is used, making it suitable for those with gluten sensitivities or those following a gluten-free diet.
     • Rich in Vitamins and Antioxidants: Pumpkin is loaded with vitamins and antioxidants, while seeds provide essential nutrients like zinc, magnesium, and healthy fats that support heart health.

     Cooking Method:

     1. 1. Mixing the Wet Ingredients: Combine pumpkin puree, oil (such as olive or coconut oil), and any sweeteners you’re using.

      

     1. 1. Mixing the Dry Ingredients: In a separate bowl, combine chickpea flour, spices, baking powder, salt, and a mixture of seeds.
        2. Combining: Gradually mix the wet and dry ingredients until just combined. Avoid overmixing to ensure the bread remains tender.
        3. Baking: Pour the batter into a loaf pan, sprinkle additional seeds on top for crunch, and bake until a toothpick inserted into the center comes out clean.

      

     Tips:

     • Seed Variations: Feel free to customize the seeds you use based on your preference. Hemp seeds, sesame seeds, or poppy seeds can also work well.
     • Add-ins: You can mix in additional ingredients like chopped nuts, dried fruit (such as cranberries or raisins), or even grated carrots or zucchini for extra texture and nutrients.
     • Storage: This bread can be stored in an airtight container at room temperature for a few days or in the fridge for a longer shelf life. It also freezes well.

Carrot cake has always been a beloved treat, but traditional recipes often come loaded with flour and sugar, making them less than ideal for those watching their carb intake. However, this flourless carrot cake recipe offers a healthier alternative without sacrificing taste or satisfaction. By using ground almonds instead of flour and natural sweeteners like honey, this cake is not only low in carbs but also packed with flavor and nutrients.

Ingredients

• 200 grams of carrots
• 2 eggs
• 2-3 tablespoons of honey
• 1 teaspoon of baking soda
• 2-3 drops of wine vinegar
• 200 grams of ground almonds
• A pinch of cinnamon powder
• A pinch of salt

For the cream:

• 150 grams of cottage cheese, at room temperature
• 25 grams of cow butter, at room temperature
• 1 tablespoon of honey

Preparation Method

Prepare the Carrots

• Wash, peel, and cut the carrots into circles.
• Put them in the bowl of a blender and grind until you get a smooth puree.

Mix the Ingredients

• Separate the egg whites from the yolks.
• Beat the egg yolks with honey until thick foam forms.
• Mix ground almonds, cinnamon, and carrots with the egg mixture.
• Dissolve baking soda in vinegar and add to the mixture.
• In a separate bowl, beat egg whites with a pinch of salt until fluffy.
• Gently fold egg whites into the carrot mixture.

Baking the Cake

• Preheat the oven to 160 degrees Celsius.
• Grease a baking dish and line it with parchment paper.
• Pour the cake batter into the dish and spread it evenly.
• Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool completely before removing it from the dish.

Making the Cream

• In a bowl, combine cottage cheese, butter, and honey.
• Mix until smooth and creamy.

Serving Suggestions

• Once the cake has cooled, spread the cream over the top.
• For added indulgence, sprinkle grated chocolate or ground nuts on top.
• Slice and serve with a cup of your favorite hot beverage.

Conclusion

In conclusion, this flourless carrot cake recipe is a game-changer for anyone looking to enjoy a delicious treat without the guilt. With simple ingredients, easy preparation, and incredible flavor, it’s a win-win for your taste buds and your health. So why wait? Get baking and indulge in a slice of pure bliss today!

What goes into it:

1. half a cup of fresh pineapple, chopped
2. A single banana that has been peeled and sliced into pieces.
3. a half cup of yogurt, either natural or vanilla
4. Milk (may be cow’s milk, almond milk, coconut milk, or any other type of milk)
5. 1 tablespoon of honey or sugar (this is optional and will depend on the level of sweetness you choose).
6. To your liking, ice cubes

Details to follow:

Compile the following components:
Both the pineapple and the banana should be sliced and peeled before being cut into pieces.

Using a blender, combine the pineapple, banana, yogurt, milk, and honey or sugar, if desired, in order to make the liquefier.
Add some ice cubes to taste in order to have a more chilled and dense drink.

Liquefier: Put all of the components into a high-speed lather and continue doing so until you get a combination that is uniform and smooth. If you would like your milkshake to be more substantial, you can add additional frozen fruit or ice cream.

Immediately serve the milkshake by pouring it into tall glasses and immediately serving it.

• Milkshakes can be adorned with thin slices of pineapple or banana that are placed on the rim of the glass. This is a presentation tip.
• If you want to add an additional touch of taste and freshness to your drink, you can garnish it with a pinch of cinnamon powder or a fresh mint leaf.

This pineapple banana smoothie is a tasty and refreshing beverage that can be enjoyed at any time of the day.

**Ingredients:**
– Vanilla ice cream  (or any preferred flavor)
– Melting chocolate  (milk, dark, or white)
– Crushed nuts 
– Crushed cookies 
– Sprinkles 
– Popsicle sticks 

**Instructions:**

1. **Prepare the Ice Cream Bars:**
– Scoop vanilla ice cream into molds or form into bar shapes using a spoon. 
– Insert a popsicle stick into each bar and freeze until solid (around 2-3 hours). 

2. **Melt the Chocolate:**
– In a microwave-safe bowl, melt your chocolate in 30-second intervals, stirring in between until smooth. 

3. **Dip the Bars:**
– Once frozen solid, dip each ice cream bar into the melted chocolate, making sure to coat it fully. 

4. **Add Toppings:**
– Before the chocolate sets, sprinkle crushed nuts, cookies, or sprinkles on top of the bars. 
– For some variation, you can drizzle white chocolate or add crushed candies like toffee. 

5. **Refreeze:**
– Place the chocolate-dipped bars back in the freezer to harden for another 30 minutes. 

6. **Enjoy:**
– Once frozen solid, take out and enjoy your delicious homemade chocolate ice cream bars!