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  • Rustic Apple Walnut Oat Bars

    Rustic Apple Walnut Oat Bars

    Rustic Apple Walnut Oat Bars
    Table of Contents
    Ingredients (Serves 6-8)
    Dry Ingredients:
    Rolled Oats: 1 ½ cups (150 g)
    Walnuts: 1 cup (90 g), chopped
    Cocoa Powder (Optional): 1 tablespoon

    Wet Ingredients:
    Apples: 2 medium, peeled and grated
    Water: ¼ cup (60 ml)
    Maple Syrup: 1 teaspoon

    Coconut Oil or Melted Butter: ¼ cup (60 ml)
    Spices:
    Cinnamon: ¼ teaspoon
    Preparation Steps
    Step 1: Prep Time
    Preparation: Allocate around 15 minutes to gather, measure, and prepare the ingredients. Peel and grate the apples and chop the walnuts into small pieces.

    Preheat Oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
    Step 2: Combine Ingredients
    Mix the Dry Ingredients: In a large mixing bowl, combine rolled oats, chopped walnuts, and cocoa powder (if using). Stir to distribute evenly.
    Prepare the Wet Mixture: In a medium bowl, mix grated apples, water, maple syrup, coconut oil or melted butter, and cinnamon. Stir until the mixture is well combined.

    Incorporate Wet aRustic Apple Walnut Oat Bars
    Table of Contents
    Ingredients (Serves 6-8)
    Dry Ingredients:
    Rolled Oats: 1 ½ cups (150 g)
    Walnuts: 1 cup (90 g), chopped
    Cocoa Powder (Optional): 1 tablespoon

    Wet Ingredients:
    Apples: 2 medium, peeled and grated
    Water: ¼ cup (60 ml)
    Maple Syrup: 1 teaspoon

    Coconut Oil or Melted Butter: ¼ cup (60 ml)
    Spices:
    Cinnamon: ¼ teaspoon
    Preparation Steps
    Step 1: Prep Time
    Preparation: Allocate around 15 minutes to gather, measure, and prepare the ingredients. Peel and grate the apples and chop the walnuts into small pieces.

    Preheat Oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
    Step 2: Combine Ingredients
    Mix the Dry Ingredients: In a large mixing bowl, combine rolled oats, chopped walnuts, and cocoa powder (if using). Stir to distribute evenly.
    Prepare the Wet Mixture: In a medium bowl, mix grated apples, water, maple syrup, coconut oil or melted butter, and cinnamon. Stir until the mixture is well combined.

    Incorporate Wet and Dry Mixtures: Slowly pour the wet mixture into the dry ingredients. Stir until the oats and walnuts are fully coated and the mixture starts to stick together.
    Step 3: Shape and Bake
    Transfer to Baking Pan: Spread the mixture evenly into the prepared baking pan. Use a spatula or the back of a spoon to press it down firmly.
    Bake: Place the pan in the preheated oven and bake for 25-30 minutes, or until the edges are golden brown and the center feels set.
    See also Nutty Oatmeal Muffins with Apples and Bananas

    Cool: Remove the pan from the oven and let it cool completely before cutting into bars. This ensures the bars hold their shape.
    Step 4: Serve
    Slice the cooled mixture into 6-8 bars. Serve as-is for a snack, or drizzle with additional maple syrup or melted chocolate for a touch of indulgence.
    Timing Breakdown
    Prep Time: 15 minutes

    Cooking Time: 30 minutes
    Total Time: 45 minutes
    Nutritional Information (Per Bar)
    Calories: 230 kcal

    Protein: 4 g
    Fat: 14 g
    Carbohydrates: 23 g

    Fiber: 3 g
    Sugar: 6 gnd Dry Mixtures: Slowly pour the wet mixture into the dry ingredients. Stir until the oats and walnuts are fully coated and the mixture starts to stick together.
    Step 3: Shape and Bake
    Transfer to Baking Pan: Spread the mixture evenly into the prepared baking pan. Use a spatula or the back of a spoon to press it down firmly.
    Bake: Place the pan in the preheated oven and bake for 25-30 minutes, or until the edges are golden brown and the center feels set.
    See also Nutty Oatmeal Muffins with Apples and Bananas

    Cool: Remove the pan from the oven and let it cool completely before cutting into bars. This ensures the bars hold their shape.
    Step 4: Serve
    Slice the cooled mixture into 6-8 bars. Serve as-is for a snack, or drizzle with additional maple syrup or melted chocolate for a touch of indulgence.
    Timing Breakdown
    Prep Time: 15 minutes

    Cooking Time: 30 minutes
    Total Time: 45 minutes
    Nutritional Information (Per Bar)
    Calories: 230 kcal

    Protein: 4 g
    Fat: 14 g
    Carbohydrates: 23 g

    Fiber: 3 g
    Sugar: 6 g

  • Baked Vegetable Mücver

    Baked Vegetable Mücver

    Baked Vegetable Mücver

    Table of Contents

    Ingredients:

    • 2 eggs
    • 2 carrots, grated
    • 2 zucchinis, grated
    • 1 potato, grated
    • 1 onion, finely chopped
    • A handful of parsley, chopped
    • 1 teacup corn flour
    • 1 glass of all-purpose flour
    • 1 teaspoon baking powder
    • Salt, to taste
    • Black pepper, to taste
    • Red chili flakes, to taste
    • 3 tablespoons vegetable oil

    Directions:

    1. Preheat the Oven:
      • Preheat your oven to 180°C (350°F). Lightly grease a baking tray with some of the vegetable oil or line it with parchment paper.
    1. Prepare the Vegetable Mixture:
      • In a large mixing bowl, combine the grated carrots, zucchinis, potato, and finely chopped onion.
      • Add the chopped parsley to the bowl for a fresh flavor boost.
    2. Make the Batter:
      • In another bowl, beat the eggs and then mix in the corn flour, all-purpose flour, and baking powder. Stir until well combined to form a batter.
      • Season the batter with salt, black pepper, and red chili flakes according to your taste.
    3. Combine Ingredients:
      • Add the vegetable mixture to the batter and mix thoroughly until everything is evenly coated.
    4. Prepare for Baking:
      • Pour the remaining vegetable oil into the batter and stir to incorporate. This will help in achieving a nice golden color and crisp texture in the oven.
      • Spread the mixture evenly onto the prepared baking tray.
    5. Bake the Mücver:
      • Place the tray in the preheated oven and bake for about 45 minutes, or until the top is golden brown and crispy. Check the doneness by inserting a toothpick into the center of the mücver; it should come out clean when it’s ready.
    6. Serve:
      • Remove the mücver from the oven and let it cool slightly before cutting into pieces.
      • Serve warm, with a side of yogurt or a light salad, for a delicious and wholesome meal.
    See also  Layered Crispy Pastry Recipe;

    Serving Suggestions:

    • Pair with a dollop of Greek yogurt or a tangy tzatziki sauce.
    • Serve alongside a fresh green salad for a balanced meal.
    • Enjoy as a snack or a light lunch.

    Cooking Tips:

    • Squeeze out excess moisture from the grated vegetables to prevent the batter from becoming too wet.
    • Adjust the seasoning to your preference, adding more herbs or spices as desired.
    • Use a non-stick baking tray for easier removal and cleanup.

    Nutritional Benefits:

    • Packed with vitamins and minerals from fresh vegetables.
    • High in fiber, aiding in digestion.
    • Provides protein from the eggs and a balanced amount of carbohydrates from the flours.

    Dietary Information:

    • Vegetarian: This recipe is suitable for vegetarians.
    • Can be made gluten-free by using gluten-free flour alternatives.
    • Low-fat option: Use less oil and opt for a non-stick spray to reduce fat content.

    Why You’ll Love This Recipe:

    • Easy to prepare and bake.
    • Delicious mix of flavors and textures.
    • Nutritious and satisfying.
    • Versatile, can be enjoyed as a meal or snack.

    Conclusion:

    This Baked Vegetable Mücver is a delightful and nutritious dish that brings together the best of fresh vegetables and herbs. With its crispy texture and savory flavor, it’s perfect for any meal of the day. Enjoy it warm with a side of yogurt or salad for a wholesome and satisfying dining experience

  • Crispy Baked Potato Fries

    Crispy Baked Potato Fries

    Crispy Baked Potato Fries

    Table of Contents

    Ingredients

     

      • 700 g (1.5 lbs) potato fries (freshly cut or frozen)
      • 1 tsp sweet paprika
      • ½ tsp dry garlic powder

     

      • 1 tsp spices for potatoes (optional, such as rosemary, thyme, or cayenne pepper)
      • Salt, to taste
      • 2 tbsp olive oil

     

    Directions

    Step 1: Prepare the Potatoes

      • If using fresh potatoes, wash, peel, and cut them into even fries.

     

    • Pat the fries dry with a kitchen towel to remove excess moisture for crispier results.

    Step 2: Season the Fries

     

      • Preheat your oven to 200–220°C (392–428°F).

     

      • Place the potato fries in a large mixing bowl.
      • Drizzle with olive oil and toss to coat evenly.
      • Sprinkle with sweet paprika, dry garlic powder, potato spices, and salt. Toss again to ensure the fries are evenly seasoned.

    Step 3: Bake the Fries

      • Line a baking sheet with parchment paper or a silicone mat.
      • Spread the seasoned fries in a single layer, ensuring they don’t overlap for even baking.

     

    • Bake in the preheated oven for 25–30 minutes, flipping halfway through to ensure even crispiness.

    Step 4: Serve

      • Remove the fries from the oven and let them cool slightly.

     

    • Serve hot with your favorite dips, such as ketchup, garlic aioli, or sour cream.

    Serving Suggestions

      • Pair with grilled chicken, burgers, or a fresh green salad.

     

    • Serve as a snack with a variety of dips for a crowd-pleasing appetizer.

    Cooking Tips

      • Use starchy potatoes like Russets for crispier fries.

     

    • For extra crispiness, soak fresh potato fries in cold water for 30 minutes before drying and seasoning.
    • Add Parmesan cheese during the last 5 minutes of baking for a cheesy twist.
    See also  BUTTER COOKIES: The Ultimate Guide to Irresistible Delights

    Nutritional Benefits

     

      • Potatoes: A great source of potassium, fiber, and vitamin C.
      • Olive Oil: Provides healthy monounsaturated fats.
      • Paprika and Garlic: Add flavor and antioxidants.

    Dietary Information

      • Vegan and gluten-free
      • Low-fat when compared to deep-fried alternatives

    Nutritional Facts (Per Serving – Approx. 4 servings):

     

      • Calories: 180
      • Protein: 3 g

     

    • Fat: 5 g
    • Carbohydrates: 30 g
    • Fiber: 3 g
  • The sure-fire carrot cake that beats all others!

    The sure-fire carrot cake that beats all others!

    The sure-fire carrot cake that beats all others!

    Table of Contents

    INGRIANTS 

    220 g sugar
    1 tsp cinnamon powder
    250 ml oil, neutral
    4 eggs
    200 g almonds, ground
    Fat for the mold
    400 g carrots, grated
    220 g flour
    2 tsp baking powder

    Preparation:

    1. Simply mix the eggs, sugar, oil and cinnamon with the mixer. Add the carrots and almonds.
    2. Then mix the flour and baking powder and stir in. Pour the dough into a greased Bundt cake pan or 26 cm springform pan.
    3. Then bake in a hot oven at 180 °C top/bottom heat for approx. 40 – 50 minutes.
    4. You should do a toothpick test and take into account your experience with your own oven.
    5. Sprinkle with powdered sugar. After baking, let the cake cool and enjoy.
  • Homestyle Potato Bread

    Homestyle Potato Bread

    Homestyle Potato Bread

    Table of Contents

    Ingredients:

    For the dough:

    • 1 teaspoon sugar (10g)
    • 1 packet dry yeast (10g)
    • 1 cup warm milk (200ml)
    • 1 cup warm water (200ml)
    • 1 tea glass of oil (100ml)
    • 5 cups flour (600g)
    • 1 teaspoon salt (8g)

    For the filling:

    • 1/2 tea glass of oil (50ml)
    • 1 onion, finely chopped
    • 3 potatoes, boiled and mashed
    • 1/2 tablespoon tomato paste
    • Black pepper, to taste
    • Ground red pepper, to taste
    • Salt, to taste

    For the topping:

    • 1 egg yolk
    • 1 teaspoon of oil

    Directions:

    1. In a large mixing bowl, combine the sugar, dry yeast, warm milk, and warm water. Stir well and let it sit for about 10 minutes, or until the mixture becomes frothy.
    2. Add the oil, flour, and salt to the yeast mixture. Knead the dough until it is smooth and elastic, about 10 minutes. Cover the dough with a clean cloth and let it rise in a warm place for about 1 hour, or until it doubles in size.
    3. While the dough is rising, prepare the filling. Heat the oil in a pan over medium heat. Add the chopped onion and sauté until it becomes translucent. Add the mashed potatoes, tomato paste, black pepper, ground red pepper, and salt. Mix well and cook for a few more minutes. Set aside to cool.
    4. Preheat your oven to 180°C (350°F).
    5. Once the dough has risen, punch it down and divide it into two equal parts. Roll out each part into a rectangle, about 1/2 inch thick.
    6. Spread the potato filling evenly over one of the dough rectangles, leaving a small border around the edges. Place the other dough rectangle on top and press the edges to seal.
    7. Transfer the filled dough to a greased baking sheet. Mix the egg yolk and 1 teaspoon of oil, and brush this mixture over the top of the dough.
    8. Bake in the preheated oven for about 30-35 minutes, or until the bread is golden brown on top.
    9. Allow the bread to cool slightly before slicing and serving. Enjoy your delicious homemade potato bread!
    See also  Billion Dollar Cookie Bars

    Prep Time: 1 hour 25 minutes | Cooking Time: 35 minutes | Total Time: 2 hours | Kcal: 350 kcal | Servings: 8 servings

  • Homemade Peach Cobbler Ice Cream

    Homemade Peach Cobbler Ice Cream

    Ingredients:
    2 cups chopped fresh peaches
    ¾ cup granulated sugar
    2 cups heavy cream
    1 cup whole milk
    1 teaspoon vanilla extract
    ½ cup crumbled biscuit or cobbler topping
    Directions:
    Simmer peaches and ¼ cup sugar until soft. Cool completely.
    Whisk cream, milk, remaining sugar, and vanilla together.
    Churn in an ice cream maker. Add peaches and cobbler crumbs in the last 5 minutes.
    Freeze until firm.
    Notes:

    Try grilling the peaches for a smoky, caramelized flavor.
    Substitute apricots for peaches for a unique twist.

  • Keto Avocado Spinach Smoothie

    Keto Avocado Spinach Smoothie

    Ingredients:

    • 1/2 ripe avocado, peeled and pitted
    • 1 cup fresh spinach leaves
    • 1/2 cup unsweetened almond milk or coconut milk
    • 1/4 cup full-fat Greek yogurt or coconut yogurt
    • 1 tablespoon chia seeds
    • 1 tablespoon almond butter or coconut oil
    • 1/2 teaspoon vanilla extract
    • Sweetener to taste (optional, using a keto-friendly sweetener like stevia or erythritol)
    • Ice cubes (optional, for a colder smoothie)

    Instructions:

    1. In a blender, combine the avocado, spinach, almond milk, Greek yogurt, chia seeds, almond butter or coconut oil, vanilla extract, and sweetener (if using).
    2. If you prefer a colder smoothie, add a handful of ice cubes as well.
    3. Blend on high speed until smooth and creamy. If the consistency is too thick, you can add more almond milk to reach your desired thickness.
    4. Taste the smoothie and adjust sweetness if needed by adding more sweetener.
    5. Once blended to your liking, pour the smoothie into glasses and serve immediately.

    Enjoy your creamy and nutritious Keto Avocado Spinach Smoothie! This smoothie is packed with healthy fats, fiber, and nutrients while being low in carbohydrates, making it perfect for a keto diet.

  • Sugar-free ice cream in 5 minutes! No cream! No milk! HEALTHY desserts!

    Sugar-free ice cream in 5 minutes! No cream! No milk! HEALTHY desserts!

    In the kingdom of healthy and delicious desserts, we have discovered the crown jewel! Introducing sugar-free ice cream, a magical creation that takes just 5 minutes to prepare.

    Ideal for those looking to delight their palate without sacrificing their health. Get ready for this recipe that will delight you without adding unnecessary sugar or fat! You won’t believe the consistency of this ice cream!

    How to make ice cream without sugar, milk, or cream

    To prepare this delicious ice cream you will need:

    Ingredients:

    6 bananas (cut and frozen)

    250 g strawberries (frozen)

    1 tablespoon of honey

    2 tablespoons of unsweetened cocoa powder

    Preparation:

    Take the frozen banana pieces and put them in the blender. This is where the magic begins! Add a spoonful of honey to sweeten and mix until you obtain a smooth and inviting cream. This creation becomes the first layer of our healthy and delicious treat.

    In the same blender, reserve a few pieces of frozen bananas and add the frozen strawberries. Add a spoonful of honey and mix. We thus obtain a strawberry cream which will add freshness and color to our mold.

    For the third flavor, cocoa, put the pieces of frozen banana in the blender. This time add two tablespoons of cocoa powder and another tablespoon of honey. Crush until you obtain a cream, creating a third layer that will delight chocolate lovers.

    Place each preparation in a pudding-type mold, layer by layer or according to your preferences.

    Put the mold in the freezer so that the sugar-free ice cream takes shape and consistency. This rest is essential for the ice to remain firm.

    Then serve in glasses and decorate with fruit.

    After just 5 minutes of preparation and a little patience in the freezer, our sugar-free ice cream is ready to enjoy! A celebration of flavors that demonstrates that taking care of yourself can also be an exquisite pleasure!

  • My guy can’t get enough of this! He’d eat 10 jars in one sitting!

    My guy can’t get enough of this! He’d eat 10 jars in one sitting!

    Ever find yourself craving a light, yet indulgent dessert that’s also guilt-free? My keto coconut mousse hits all the right notes! Inspired by my love for creamy coconut desserts and the need for low-carb options, this mousse is quick to whip up and perfect for a keto lifestyle. Whether you’re new to keto or a seasoned pro looking to satisfy your sweet tooth, this recipe is a keeper. Plus, it’s a breeze to make even on a busy weeknight.
    This delightfully creamy mousse pairs wonderfully with a handful of fresh berries such as raspberries or blackberries. You can also add a sprinkle of unsweetened shredded coconut on top for some added texture. For a complete meal, serve it after a light dinner, like a fresh salad or grilled chicken. It’s the perfect ending that feels decadent but won’t derail your keto goals!

    Keto Coconut Mousse
    Servings: 4
    Like Low Carb for more
    Ingredients

    1 cup full-fat coconut milk
    1/4 cup powdered erythritol (or preferred keto sweetener)
    1 tsp vanilla extract
    1/4 tsp coconut extract (optional for extra coconut flavor)
    1/2 cup heavy whipping cream
    Unsweetened shredded coconut, for garnish (optional)
    Directions
    1. Begin by chilling the coconut milk in the refrigerator for at least 4 hours or overnight. This helps to separate the coconut cream from the water.
    2. Carefully open the chilled coconut milk and scoop out the firm coconut cream into a mixing bowl, leaving the liquid behind.
    3. Add the powdered erythritol, vanilla extract, and coconut extract (if using) to the coconut cream. Whisk until smooth and well combined.
    4. In a separate bowl, whip the heavy cream until stiff peaks form.
    5. Gently fold the whipped cream into the coconut mixture until fully incorporated. Be careful not to overmix, to keep the mousse light and airy.
    6. Divide the mousse into 4 serving dishes and chill in the refrigerator for at least 1 hour before serving.
    7. Before serving, garnish with unsweetened shredded coconut if desired.

    Variations & Tips
    For a chocolate twist, you can add 1-2 tablespoons of unsweetened cocoa powder to the coconut mixture before folding in the whipped cream. If you’re not a fan of erythritol, feel free to use another keto-friendly sweetener like monk fruit or stevia. Want to add a bit of crunch? Top the mousse with some finely chopped nuts or a sprinkle of cacao nibs. And for a more tropical flavor, a hint of lime zest can do wonders!

  • Baked Chickpea and Quinoa Balls

    Baked Chickpea and Quinoa Balls

    Ingredients:

    1 can (240g / 8 oz) chickpeas, drained
    90g (1/2 cup) quinoa, rinsed
    60g (3 oz) ground walnuts
    1 medium onion, diced
    2 garlic cloves, minced
    75g (4 oz) breadcrumbs or chickpea crumbs
    15g (2 oz) nutritional yeast (optional)
    1 tsp cumin seeds
    1 tsp paprika
    1 tsp dried herbs (oregano, thyme, or a mix)
    1 tsp Korean chili flakes (optional for heat)
    Salt, to taste

    Directions:

    1. Cook the Quinoa:
    Rinse the quinoa thoroughly and add it to a pot with water (ratio of 2:1 water to quinoa).
    Simmer for about 15 minutes until fully cooked and fluffy. Drain any excess water and set aside.

    2. Prepare the Chickpeas:
    Drain the chickpeas and mash them with a fork in a large mixing bowl. You can also use a food processor for a smoother texture.

    3. Sauté Onion and Garlic:
    In a lightly oiled pan, sauté the diced onion over medium heat until softened (about 3-4 minutes).
    Add the minced garlic and cumin seeds, cooking for another minute until fragrant.

    4. Mix the Ingredients:
    In the bowl with the mashed chickpeas, add the cooked quinoa, sautéed onion and garlic, ground walnuts, breadcrumbs (or chickpea crumbs), and nutritional yeast (if using).
    Season with paprika, dried herbs, Korean chili flakes (optional), and salt to taste.
    Mix everything thoroughly until all the ingredients are well combined.

    5. Form the Balls:
    Preheat the oven to 350°F (180°C).
    Lightly grease or line a baking sheet with parchment paper.
    Using your hands, form the mixture into 1 oz (30g) balls and place them on the prepared baking sheet.
    Lightly spray or brush the balls with oil to help them crisp up in the oven.

    6. Bake:
    Bake for 15 minutes, or until the balls are golden and slightly crispy on the outside.

    Serving Suggestions:
    With Sauce: Serve with dairy-free yogurt, sour cream, or a tangy tomato sauce.
    With Salad: Pair with a fresh green salad for a complete, nutritious meal.

    Snack or Appetizer: Enjoy as a protein-rich snack or appetizer with dipping sauce.
    Cooking Tips:
    Quinoa: Make sure the quinoa is well-drained to prevent excess moisture in the mixture.
    Texture: For a smoother mixture, use a food processor to mash the chickpeas and combine ingredients.
    Seasoning: Adjust the spices to suit your taste; add extra chili flakes for more heat or increase the dried herbs for added flavor.

    Nutritional Benefits:
    Protein-Packed: Chickpeas, quinoa, and walnuts provide a great source of plant-based protein.
    High in Fiber: Promotes healthy digestion and keeps you feeling full longer.
    B-Vitamins: Nutritional yeast offers a cheesy flavor while adding valuable B-vitamins.

    Nutritional Information (per ball):

    • Calories: 85 kcal
    • Protein: 3.5g
    • Carbohydrates: 10g
      • Fiber: 2g
      • Sugar: 1g
    • Fat: 3.5g
      • Saturated Fat: 0.3g
    • Sodium: 100mg (depending on added salt)
    • Calcium: 20mg
    • Iron: 1.1mg

    Breakdown:

    • Chickpeas and quinoa are the main sources of carbohydrates and protein.
    • Walnuts add healthy fats and omega-3s.
    • Nutritional yeast provides additional protein and B-vitamins.
  • Vegan Baked Cabbage with Cheese and Creamy Sauce

    Vegan Baked Cabbage with Cheese and Creamy Sauce

    Looking for a hearty, plant-based dish that’s both healthy and satisfying? This vegan baked cabbage recipe is the perfect choice! Tender cabbage steaks are coated in a rich, creamy sauce, baked to perfection, and topped with a cheesy, dairy-free finish. It’s simple, delicious, and perfect for any occasion.

    Why You’ll Love This Recipe

    • 100% Vegan: Made with plant-based ingredients that everyone will enjoy.
    • Nutritious: High in fiber, low in carbs, and full of flavor.
    • Easy to Make: Minimal prep time and just a handful of ingredients.

    Ingredients

    • 1 head of cabbage (sliced into thick “steaks”)
    • 3 tbsp olive oil
    • 2 tbsp vegan creamy sauce (e.g., cashew cream, tahini dressing, or vegan ranch)
    • 1 cup vegan shredded cheese (like Violife, Daiya, or your favorite brand)
    • 1 tsp garlic powder
    • 1 tsp smoked paprika
    • Salt and pepper, to taste
    • Optional: chopped red chili or fresh parsley for garnish

    Instructions

    1. Prepare the Cabbage:
      Preheat your oven to 400°F (200°C). Slice the cabbage into thick steaks and arrange them on a parchment-lined baking sheet.
    2. Season & Add Sauce:
      In a small bowl, mix olive oil with the vegan creamy sauce, garlic powder, smoked paprika, salt, and pepper. Brush the mixture generously over both sides of the cabbage steaks.
    3. Bake the Cabbage:
      Roast the cabbage in the preheated oven for 20-25 minutes, or until it’s tender and the edges are lightly browned.
    4. Add the Cheese:
      Remove the cabbage from the oven, sprinkle vegan shredded cheese over the top, and bake for another 5-7 minutes, or until the cheese is melted and bubbly.
    5. Garnish & Serve:
      Garnish the cabbage steaks with chopped red chili or fresh parsley for added flavor and color. Serve warm as a side dish or a main course.

    Tips for the Best Results

    • Pick the Right Vegan Cheese: Choose a cheese that melts well for a gooey, satisfying topping.
    • Add More Flavor: Try additional spices like cumin, nutritional yeast, or chili flakes.
    • Make it a Meal: Serve with quinoa, roasted vegetables, or a fresh salad.

    This Vegan Baked Cabbage with Cheese and Creamy Sauce is a must-try for anyone craving comfort food without the guilt. Whether you’re vegan or just love a veggie-packed meal, this recipe w

  • Easy Chocolate Chip Cookies

    Easy Chocolate Chip Cookies

    Ingredients

    • 4 tablespoons unsalted butter 56g, very soft with some melted spots (see notes)
    • 3 tablespoons granulated sugar 38g
    • 3 tablespoons light or dark brown sugar 38g
    • 1 large egg yolk 19g
    • ¾ teaspoon pure vanilla extract
    • ⅔ cup all-purpose flour 86g, spooned and leveled
    • ¼ teaspoon baking soda
    • ⅛ teaspoon salt
    • ⅓ cup chocolate chips plus extra for topping

    Instructions

    • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
    • In a medium bowl, combine the butter and both sugars using a silicone spatula, stirring for at least one minute until well blended. Add the egg yolk and vanilla, stirring until smooth.
    • Sprinkle the flour, baking soda, and salt over the butter mixture, then stir until just combined. Fold in the chocolate chips.
    • Scoop dough into mounds of about 2 tablespoons each, placing them a few inches apart on the baking sheet. You should have 5-6 dough balls. If desired, press a few extra chocolate chips onto the tops of the dough balls for added texture.
    • Arrange the dough balls to be higher rather than wider, which helps prevent them from spreading too much.
    • Bake for 9-12 minutes, until the edges start to turn golden brown and the centers are slightly under-baked.
    • Transfer the baking sheet to a wire rack to allow the cookies to cool and firm up before serving.
  • Original School Pizza Recipe

    Original School Pizza Recipe

    Ingredients

      •             2 ⅔ cup all purpose flour
      •             ¾ cup powdered milk
      •             2 tbsp granulated sugar
      •             1 pkg quick rising yeast
      •             ½ tsp salt
      •             1 ⅔ cup warm water
      •             2 tbsp Vegetable Oil
      •             ½ pound sausage
      •             ½ pound ground chuck
      •             ½ tsp black pepper
      •             ½ tsp salt
      • Sauce:
      •             6 ounces tomato paste
      •             1 ½ cups water
      •             ⅓ cup Olive Oil
      •             2 cloves garlic, freshly minced
      •             1 tsp salt
    •             1 tsp pepper
    •             ½ tbsp dried oregano
    •             ½ tbsp basil
    •             ½ tbsp rosemary

    Instructions

    FIRST STEP:

    The crust is first.

    Preheat the oven to 425*

    Line an 11×13 pan with parchment paper

    SECOND STEP:

    In a large bowl combine the flour, powdered milk, yeast and salt. Whisk to blend well

    Add the oil to the warm water

    Then add the water to the flour mixture

    THIRD STEP:

    Stir with a wooden spoon. There will be lumps, you do not want pockets of the flour mix

    Spread the dough into the prepared baking sheet, if the dough is stubborn, let it sit for five minutes and then try again.

    FOURTH STEP:

    Bake the crust for 8 to 10 minutes

    FIFTH STEP:

    In another bowl(the day before) mix all ingredients for the sauce

    Spread the sauce onto the baked crust

    SIXTH STEP:

    Brown the meats with salt and pepper, drain any grease

    Sprinkle the cooked meat over the crust

    Sprinkle with the shredded mozzarella cheeseBake for 10 to 12 minutes, or until the cheese begins to brown.

    Let stand for 5 minutes, then slice and serve

    Enjoy!

  • Easy Lemon Loaf Cake

    Easy Lemon Loaf Cake

    Ingredients

    • Dry Ingredients
    • 2 cups all-purpose flour
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • Wet Ingredients
    • 1 ½ cups granulated sugar
    • ½ cup unsalted butter softened (1 stick)
    • ¼ cup butter-flavored shortening
    • 3 eggs
    • 2 teaspoons lemon extract
    • 1 teaspoon vanilla extract
    • 2 teaspoons lemon zest see note
    • 1/4 cup sour cream
    • 3/4 cup whole milk
    • 1/4 cup lemon juice
    • 8-10 drops yellow food coloring optional
    • Lemon Glaze
    • 1 cup powdered sugar
    • 2 tablespoons unsalted butter melted
    • ¼-½ teaspoon vanilla extract
    • 1-2 tablespoons lemon juice
    • Lemon zest for garnish

    Instructions

    • Prepare the Pan
    • Preheat your oven to 325°F. Grease and flour a 9×5-inch loaf pan, then set it aside.
    • Combine Dry Ingredients
    • In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
    • Cream Butter and Sugar
    • In another large bowl, cream the granulated sugar with the butter and butter-flavored shortening until light and fluffy.
    • Incorporate Eggs
    • Add eggs one at a time, mixing well after each addition.
    • Add Flavorings
    • Stir in the lemon extract, vanilla extract, lemon zest, and sour cream until well combined.
    • Mix Wet and Dry Ingredients
    • Gradually add the dry ingredients to the wet mixture, alternating with the lemon juice and milk. Begin and end with the dry ingredients. Mix until the batter is fluffy and smooth, with no streaks of flour remaining.
    • Optional Food Coloring
    • On low speed, mix in yellow food coloring (if desired) until the batter reaches your preferred shade of yellow.
    • Fill and Level Pan
    • Spoon the batter into the prepared loaf pan. Tap the pan gently on the counter to release air bubbles and level the surface.
    • Bake
    • Bake for 1 hour and 10 minutes, checking for doneness at the 1-hour mark. (Note: Glass pans may cook slightly faster.) Remove from the oven and let the cake cool in the pan. The cake will continue cooking slightly as it cools.
    • Prepare the Glaze
    • In a medium bowl, mix powdered sugar, melted butter, vanilla extract, and lemon juice until smooth. Adjust the consistency with a little water if needed to achieve a silky drizzle.
    • Decorate and Serve
    • Once the cake has completely cooled, drizzle the glaze over the top. Garnish with lemon zest. Allow the glaze to harden before slicing.

     

  • Dessert aux 4 ingrédients prêt en seulement 10 minutes

    Dessert aux 4 ingrédients prêt en seulement 10 minutes

    To kick off our makeover, I’m going to share with you a dessert recipe that only requires four ingredients and can be prepared in just ten minutes. If you want to satisfy your hunger without spending too much time in the kitchen, this dessert with only four ingredients is perfect because it can be made in only 10 minutes.

    The fact that it’s simple to make and uses common ingredients that you probably already have in your kitchen makes the changeover much easier. Get all the ingredients and follow these steps to whip up this delicious dessert and finish the transfer in no time!

    Ingredients for Annonce:

    50 milliliters of lemon juice

    2 containers of milk cream

    two containers of condensed milk

    One package of cookie dough.

    1 tablespoon of lemon zest and some crushed macaroni.

    Setting Up:

    After one minute of beating, add the condensed milk and cream to the blender.

    Gradually add the lemon juice to the boiling liquid and beat for 3 minutes.

    Reserve. Pour le mélange dans un bol.

    Pour une couche de crème dans un réfractaire, envelopez-la avec le biscuit humidifié dans le lait, puis rechauffez.

    Continue with this method until all of the ingredients are used up, but finish with a layer of cream.

    Garnish with the sliced lemon and toasted biscuits and let aside to cool for at least one to two hours.

    Serve this delicious dessert made with just four ingredients after taking it out of the refrigerator.