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Ingredients:
3 egg yolks
3 tablespoons (30 gr) of all-purpose flour
1/2 cup (100 gr) of sugar
1 teaspoon of vanilla extract
8 oz (235 ml) of milk
For the Cannoncini:
1 sheet of puff pastry, defrosted (about 8 oz, 225 gr)
1/4 cup (50 gr) of sugar
1 egg (for egg wash)
Powdered sugar for decoration
Yield: 12 cannoncini
Preparation:
Begin by making the custard cream (crema pastiera): Heat the milk until hot but not boiling.
In a medium-sized pan, whisk together the egg yolks, sugar, vanilla extract, and flour until the mixture becomes light and fluffy.

Gradually add the hot milk to the egg mixture, whisking continuously to avoid lumps.
Continue whisking until the custard thickens. Remove from heat and let it cool.
Preheat the oven to the recommended temperature for puff pastry.
Roll out the defrosted puff pastry sheet and cut it into strips.
Spread the custard cream along one side of each strip and roll them into cannoncini.
Beat the egg and brush it over the rolled pastries for a golden finish.
Sprinkle sugar on top and bake until the cannoncini are golden brown and puffed.
Allow them to cool, then dust with powdered sugar before serving.
For variations and tips on making cannoncini, here are some ideas:

Flavor Variations: You can infuse the custard cream with different flavors. Try adding lemon zest, orange zest, or even a splash of liqueur like rum or amaretto for a unique twist.
Different Fillings: Instead of just custard, you could fill the cannoncini with whipped cream, chocolate mousse, or even a fruit compote for a fresh take.
Puff Pastry Tips: Make sure your puff pastry is well-chilled before rolling it out
This helps achieve a flakier texture. You can also sprinkle some cinnamon sugar on the pastry before baking for added flavor.

Presentation: For a more elegant presentation, consider drizzling melted chocolate over the cooled cannoncini or serving them with a side of fruit sauce.
Experiment with Shapes: Instead of traditional cannoncini shapes, you can try making mini versions or even shapes like spirals or knots for a fun presentation.
These variations and tips can help you customize your cannoncini and make them even more delightful! Enjoy your baking!

To store your cannoncini after they’ve been baked, follow these tips:

Cool Completely: Let the cannoncini cool completely at room temperature to avoid moisture buildup.
Airtight Container: Place them in an airtight container. If you’re stacking them, consider adding parchment paper between layers to prevent sticking.
Refrigeration: Store the container in the refrigerator if you plan to eat them within a few days. They should last about 3 to 4 days.
Freezing: For longer storage, wrap each baked cannoncini in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 2 months.
Reheating: To enjoy them again, reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes to restore their crispiness. Dust with powdered sugar before serving.
These steps will help you keep your cannoncini fresh and delicious! Enjoy!

Ingredients :
500 grams of shrimp
10 Cloves Of Garlic
3 hot chillies, sliced
1/4 cup of olive oil
200 grams of butter
Preparation :

1. Sink 6 cloves of garlic and reserve.

2. Chop off the rest of the garlic and reserve.

3. Melt butter and add olive oil, minced garlic and chilli. When the garlic is golden, withdraw.

4. Add minced garlic and shrimp, cook for 3 minutes.

5. Season garlic shrimp with salt.

6. Enjoy the most delicious garlic shrimp.

Pumpkin Cotton Cake is a delightful and airy dessert that combines the subtle sweetness of pumpkin with the light texture of a cotton cake. This cake is perfect for those who enjoy a soft and fluffy cake with a unique flavor twist. Here’s everything you need to know about this delicious recipe
Ingredients:
1 egg
3 egg yolks
30g vegetable oil
50g pumpkin puree
50g cake flour
3 egg whites
30g sugar
Directions:
Preheat Oven: Preheat your oven to 150°C (302°F).
Combine Wet Ingredients: In a mixing bowl, combine the egg, egg yolks, vegetable oil, and pumpkin puree. Mix until well combined.
Add Dry Ingredients: Sift the cake flour into the mixture and gently fold until fully incorporated.
Beat Egg Whites: In a separate bowl, beat the egg whites until they become foamy. Gradually add the sugar and continue beating until stiff peaks form.
Fold Ingredients: Gently fold the beaten egg whites into the pumpkin mixture in three additions, being careful not to deflate the batter.
Prepare Pan: Pour the batter into a cake pan lined with parchment paper.
Create Water Bath: Place the cake pan into a larger baking dish filled with hot water to create a water bath.
Bake: Bake at 150°C (302°F) for 80-100 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Remove from the oven and let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This cake is perfect for any occasion, from a cozy family gathering to an elegant dinner party. Its light and airy texture make it a delightful treat that won’t weigh you down. The pumpkin puree adds a subtle flavor that pairs wonderfully with the richness of the egg yolks and the lightness of the beaten egg whites. Plus, it’s a great way to enjoy pumpkin beyond the usual pies and lattes.

Tips for Success
Room Temperature Ingredients: Ensure all ingredients are at room temperature for a smoother batter and better incorporation.
Gentle Folding: Fold the egg whites into the batter gently to avoid deflating the meringue, which is crucial for the cake’s fluffy texture.
Even Baking: Use a water bath to bake the cake evenly and prevent cracks on the surface.
Serving Suggestions: Serve the cake with a dusting of powdered sugar, a dollop of whipped cream, or a drizzle of caramel sauce for an extra touch of sweetness.
Why You’ll Love Pumpkin Cotton Cake
This cake is perfect for any occasion, from a cozy family gathering to an elegant dinner party. Its light and airy texture make it a delightful treat that won’t weigh you down. The pumpkin puree adds a subtle flavor that pairs wonderfully with the richness of the egg yolks and the lightness of the beaten egg whites. Plus, it’s a great way to enjoy pumpkin beyond the usual pies and lattes.

Storage and Make-Ahead Tips
Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. The cake can also be frozen for up to one month; just make sure to wrap it tightly in plastic wrap and aluminum foil.
Make-Ahead: You can prepare the batter ahead of time and keep it refrigerated for up to one day. When ready to bake, give the batter a gentle stir and proceed with the recipe as directed.
Pumpkin Cotton Cake is a must-try for anyone who loves light and fluffy desserts with a hint of autumn flavor. Enjoy the delightful combination of textures and the subtle sweetness in every bite. Happy baking!

Apple Basket Cookies are a delightful fall treat, perfect for when apples are in season. These cookies feature a delicate, crumbly crust filled with juicy, aromatic apple filling and topped with chopped walnuts. The combination of sweet apples, buttery dough, and crunchy nuts makes this dessert irresistible. Whether you’re looking for something special to serve with tea or a cozy snack, these cookies are sure to impress.

Preparation Time
Active Time: 25 minutes
Baking Time: 20-25 minutes
Cooling Time: 20 minutes
Total Time: 1 hour 10 minutes
Ingredients

For the Filling:

4-5 medium apples, peeled and grated
1 tbsp butter
2 tbsp sugar (optional, adjust to taste)
1 tsp cinnamon
For the Dough:

1 egg
100 g (½ cup) sugar
100 g (½ cup) sour cream
250 g (2 cups) flour
1 tsp baking powder
Pinch of salt
1 tsp vanilla extract or 1 packet of vanillin
100 g (½ cup) cold butter, cubed
For Topping:

50 g (⅓ cup) chopped walnuts

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Directions

Prepare the filling:
Peel and grate apples using a coarse grater.
In a pan, heat butter and add the grated apples.
Cook the apples over medium heat, stirring occasionally, for 5-10 minutes until the excess liquid evaporates and the filling becomes thick.
Add sugar and cinnamon, if desired, for sweetness and flavor.
Transfer the filling to a bowl and allow it to cool completely.
Make the dough:
In a bowl, mix the egg, sugar, and sour cream until well combined.
In a separate bowl, combine flour, baking powder, salt, and vanilla.
Add cold butter to the flour mixture and rub it with your hands until it forms crumbs.
Make a well in the center of the flour mixture and pour in the egg-sour cream mixture.
Gently mix with a spatula and then knead the dough with your hands until it comes together.
Cover the dough and refrigerate for 15 minutes.
Assemble the cookies:
Preheat the oven to 180°C (350°F).
Roll out the chilled dough to a thickness of 4-5 mm (about ⅛ inch).
Use an 8 cm (3-inch) round cutter to cut circles from the dough.

Grease muffin tins with vegetable oil and press the dough circles into the tins, forming small baskets.
Fill each basket with the apple filling.
Sprinkle chopped walnuts on top of each cookie.
Bake:
Bake the cookies in the preheated oven for 20-25 minutes, until the dough is golden and the filling is fragrant.
Allow the cookies to cool completely before removing them from the tins.
Serving Suggestions

Enjoy with a cup of warm tea or coffee.
Serve with a scoop of vanilla ice cream for an indulgent dessert.
These cookies make a great addition to any holiday or autumn-themed dessert table.
Cooking Tips

If your apples are very sweet, you may want to omit the sugar in the filling.
Ensure the dough is well chilled before rolling it out for easier handling.
You can also use silicone or ceramic molds for baking.
Nutritional Benefits

Apples are rich in fiber and antioxidants, making these cookies a slightly healthier dessert option.
Walnuts add healthy fats and protein, giving these treats a nutritional boost.
Dietary Information

Vegetarian
Contains dairy, eggs, gluten, and nuts.
Nutritional Facts (Per Serving, 1 cookie)

Calories: 150 kcal
Protein: 3 g
Fat: 8 g
Carbohydrates: 18 g
Sugar: 8 g
Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days.
You can freeze unbaked dough for up to 1 month; simply thaw, roll, and bake when ready.
Why You’ll Love This Recipe

The dough is perfectly crumbly and pairs beautifully with the juicy apple filling.
These cookies are versatile and can be adapted with different fillings like pear or berries.
They’re a perfect fall treat, making the most of seasonal apples.
Easy to make with basic ingredients you likely already have in your pantry.
Conclusion
These Apple Basket Cookies are a delicious way to enjoy the flavors of fall. With their delicate, buttery crust and spiced apple filling, they’re the perfect combination of textures and flavors. Whether served at a family gathering or as an afternoon snack, these cookies are sure to be a hit. The walnuts add a lovely crunch, making every bite a little more special. Enjoy baking and sharing these delightful treats!

Frequently Asked Questions

Can I use other fruits instead of apples?
Yes, pears or berries work well as an alternative.
Can I prepare the dough ahead of time?
Yes, you can refrigerate the dough for up to 2 days before using it.
Can I use margarine instead of butter?
Yes, but the flavor may differ slightly.
Can I make this recipe gluten-free?
Yes, use a gluten-free flour mix as a substitute.
How do I prevent the dough from sticking while rolling it out?
Lightly flour the surface and the rolling pin to prevent sticking.
Can I freeze the baked cookies?
Yes, store them in an airtight container in the freezer for up to 1 month.
What if my filling is too runny?
Simmer it longer to evaporate excess liquid.
Do I need to peel the apples?
It’s recommended for a smoother filling, but you can leave the skins on if preferred.
Can I add raisins or other dried fruits to the filling?
Absolutely! Adding raisins or cranberries will enhance the flavor.
How can I make the dough easier to handle?
Make sure the butter is cold, and don’t skip chilling the dough before rolling

Old-Fashioned Rice Pudding (old school recipe) – dessert
Creamy thick pudding with rich vanilla aroma and a pinch of cinnamon. serves 4
ingredients
6 cups whole milk, divided
1/2 cup sugar
1/2 teaspoon salt
1/2 cup long-grain white rice, I use a heaping half cup
2 teaspoons vanilla extract
optional
the ground cinnamon,
Instructions

In a large saucepan, combine 5½ cups milk, sugar, and salt. Stir and bring to a boil.
Add washed rice (I use a heaping half cup), stir, reduce heat to low and cook for 50-60 minutes, stirring occasionally.
When rice porridge thickens, remove from heat, add vanilla, and cool. Then pour in the remaining milk, stir and serve with a pinch of ground

This tasty lentil bread is a great choice for people who want to eat more plant-based proteins. This dish is made with mixed lentils, eggs, and yogurt. It has a soft and light texture, great for any meal or a fast snack. Adding Parmesan cheese, parsley, and a bit of dried garlic makes it taste rich and delicious. It’s a simple recipe that makes a tasty and healthy bread.

Time to get ready.

Time to prepare: 10 minutes (plus lentils need to soak for 1 hour)

Time to cook: 40-45 minutes

Total Duration: 1 hour and 55 minutes

List of items needed to make something.

Lentils: 180 grams, which is equal to 1 cup.

Eggs: 2 big

Yogurt: 100 grams (1/2 cup)

Salt: 1/4 teaspoon (adjust to your liking)

Garlic powder: 1/2 teaspoon

Parmesan cheese: 30 grams (1/4 cup, grated)

Parsley: 1 tablespoon (chopped into small pieces)

Baking powder: 10 grams, which is the same as 2 teaspoons.

Olive oil: 20 ml (equivalent to 1 1/2 tablespoons)

Sesame seeds: 1 tablespoon (to sprinkle)

Vegetable oil: to coat the pan

Instructions
Instructions:

Prepare the lentils: Put 180 grams of lentils in a bowl, cover them with water, and leave them to soak for at least 1 hour. After soaking, wash and remove all the water from the lentils completely.

Make the batter: In a bowl, mix together the lentils that have been soaked, 2 eggs, and 100 grams of yogurt. Mix the ingredients with a hand blender until they are smooth.

Sprinkle some salt, 1/2 teaspoon of dried garlic, 30 g of grated Parmesan cheese, and 1 tablespoon of chopped parsley. Stir thoroughly to mix.

Use Baking Powder and Olive Oil: Put 10 grams of baking powder and 20 milliliters of olive oil into the mix. Mix until everything is thoroughly blended.

Get the Baking Pan Ready: Coat a baking pan with vegetable oil to avoid food sticking to it.

Pour the lentil mixture into the baking pan and spread it out evenly.

Add toppings: Sprinkle 1 tablespoon of sesame seeds on top for a crispy touch.

Make the Bread: Heat the oven to 180°C (350°F). Cook the bread in the oven for 40-45 minutes, or until the top is a golden color and a toothpick inserted in the middle comes out clean.

Let the bread cool down a bit before cutting it. Serve the dish hot or at room temperature.

Ideas for how to serve.

Enjoy as a tasty breakfast with some fresh vegetables or a salad on the side.

Use as a base for sandwiches or toast and add avocado, hummus, or cheese on top.

You can eat this with soups, stews, or curries.

Tips for Cooking

Verify the Texture: If the batter is too thick, add some more yogurt or water until it becomes smooth.

Soaking the lentils makes them soft, easier to blend, and digest.

Cheese Options: Instead of Parmesan, you can use other hard cheeses such as cheddar or pecorino to get different tastes.

Benefits for your health from food

Rich in Protein: Lentils and eggs are a great source of protein from plants and animals.

Full of Fiber: Lentils are a great way to get fiber, which helps with digestion.

Low Carb: This recipe has few carbohydrates, making it a good choice for people on low-carb diets.

Information about what you eat.

Vegetarian: This recipe is great for vegetarians who eat dairy products.

Gluten-Free: This bread is made with lentils instead of flour, so it doesn’t contain gluten.

Nutrition Information (per portion)

Calories: 180

Protein content: 8 grams

Carbs: 12 grams

Fat content: 10 grams

Fiber content: 3 grams

Sugar: 2 grams

Tips for storing items.

Keep any remaining bread in a sealed container in the fridge for a maximum of 3 days.

Freezing: Wrap each slice in plastic wrap separately and freeze for up to one month. Defrost and warm up in the oven or toaster.

Reasons to Enjoy This Recipe

Healthy and Yummy: Full of protein, fiber, and good fats, this bread is both nutritious and delicious.

Simple to prepare: Basic ingredients and little preparation make this recipe easy to make.

Versatile: You can eat it as a snack, side dish, or as part of a main meal.

Great for preparing meals in advance: You can make them ahead of time and keep them in the refrigerator or freezer for a fast and healthy choice whenever you need it.

Final thoughts

This tasty lentil bread is a great recipe to add to your collection, especially if you want something healthy, simple, and fulfilling. Mixing lentils, yogurt, and cheese together makes a special taste that is both delicious and flavorful. Because it has a lot of protein and a nice texture, it’s great for any meal. Whether you eat it right after baking or heat it up from the freezer, this bread will surely become a favorite in your home.

Commonly Asked Questions

Can I use red lentils instead of green or brown lentils?

Yes, you can use red lentils, but they cook faster and might give a slightly different texture.

Can I prepare this recipe without using any animal products?

You can replace the eggs with a flax or chia egg and use a yogurt that is dairy-free.

What other cheese can I use in place of Parmesan cheese?

You can use any firm cheese such as cheddar, gouda, or a non-dairy cheese option.

Can I include different vegetables in the mixture?

Yes, adding finely cut spinach, shredded zucchini, or bell peppers would be fantastic.

How can I prevent the bread from becoming too heavy?

Ensure that you mix the lentil mixture thoroughly and be careful not to mix too much after adding the baking powder.

Can I bake this in muffin trays?

Yes, this batter is good for making salty muffins. Change the time for baking to 20-25 minutes.

Can I use different kinds of oil?

You can use any type of vegetable oil, coconut oil, or melted butter instead of olive oil.

How can I add more flavor to the bread?

Sprinkle some chili flakes, chopped jalapeños, or a bit of hot sauce into the batter.

Can I leave out the sesame seeds?

Sesame seeds are not necessary, but they give the bread a nice crunch and flavor.

Do I need to soak the lentils?

Yes, soaking is necessary to make the lentils soft for blending and to help with digestion.

Ingredients:
3 bananas
1 egg yolk
1 teaspoon vanilla essence/extract
1 box (200 g) of condensed milk
600 ml of milk
8 tablespoons of cornstarch (maizena)
150 g sugar
50 ml of water
Preparation method

In a pan, place
Creamy truffle nest dessert, no one can resist this dessert.
the egg yolk, vanilla and condensed milk, and mix well.

Add fresh milk and stir.
Add the cornstarch and continue stirring until smooth.
Bring to a boil and cook until thickened, stirring constantly.
When it thickens, remove from heat and pour into glasses or bowls to serve.
Peel the bananas and cut them into slices. Place them in a bowl and set aside.
In another pan, place the sugar and heat until caramelized.
When caramelized, add the bananas and mix.
Add the water and cook for another 4 to 5 minutes. Then remove from the heat and pour over the cream.
Place the dessert in the refrigerator for 4 to 5 hours or until set. When ready, remove and serve.

Ingredients
FOR THE PARFAIT
MILK
250 ml
FRESH WHIPPED CREAM
250 ml
POWDERED SUGAR
150 grams
ALMOND POWDER
100 grams
YOLKS
6
GELATIN SHEETS
15 grams
RUM
1 tablespoon
VANILLIN
1 sachet
FOR THE BASE
OF THE BISCUITS
80 grams
ALMONDS ALREADY PEELED
40 grams
BUTTER
50 grams

FOR DECORATION
CHOPPED ALMONDS
snack
WHIPPED CREAM
snack
The almond parfait is a fresh and fragrant dessert, ideal to serve at the end of a meal during a summer dinner with friends or as a snack during a sweet break in the afternoon. A delicate almond-flavoured cream is cooked on the stove as if it were an English sauce, then poured into a plum cake mould and left to harden for a few hours in the freezer. Once cooked, you will discover a crunchy base of biscuits and chopped almonds, which will seduce you with the contrast of the different consistencies. It can also be prepared in advance, kept for a few days in the freezer and taken out just before serving: just enough time for it to melt slightly and become irresistible. Find out how to make it by following our step-by-step recipe.

How to make an almond parfaiT
Step 1
Collect the egg yolks in a bowl, add the sugar
1
and whisk with an electric whisk until the mixture is light and frothy.

Step 2
Pour in the milk little by little
2
, and continue working with the whips.

Step 3
Alternate the milk with a few handfuls of almond flour
3
until both ingredients are used up.

Step 4
Finally add the crème fraîche
4
and the rum, then mix well.

Step 5
Transfer the mixture to a heavy-bottomed saucepan, place on the heat and bring to a temperature of 85°C. Soak the gelatin for a few minutes in cold water, then squeeze it
5
and melt it in the still-hot mixture.

Step 6
Line a plum cake tin with a sheet of cling film and, using a ladle, pour the mixture.
6.
Transfer to the freezer and leave to solidify for at least 5 hours.

Step 7
Meanwhile, prepare the base: chop the biscuits and almonds in a kitchen blender and pour the powders into a bowl.
7

Step 8
Add the melted butter
8
and mix well until smooth.

Step 9
Once the parfait has solidified, place the biscuit base on top, pressing it down well with a spoon.
9.
Transfer to the freezer for another 30 minutes.

Step 10
Once the resting time has elapsed, turn the parfait over to unmold it and decorate it with chopped almonds and tufts of whipped cream. Serve after keeping it at room temperature for a few minutes
ten
.

Tip
It is important that the mixture, once put on the heat, does not exceed a temperature of 85°C: for this reason it is preferable to have a kitchen thermometer.

Equip yourself with a plum cake mold about 30 cm long and then line it with a sheet of transparent film: this way the cake will come out easily (you can also use a silicone mold); alternatively, to make this operation easier, simply dip the mold in a basin of boiling water for a few moments. Be careful not to extend the soaking time any longer, otherwise the heat will melt it.

If you have unpeeled almonds, to remove the skin, simply blanch them for a few minutes in boiling water, then drain them and rub them with a clean cloth: they will come off very easily.

If you like, you can garnish the surface of your parfait with caramelized almonds or a chocolate topping. You can also quickly cook fresh blueberries in a saucepan with a little sugar, let them cool and then pour the resulting compote over the dessert.

Storage
The almond parfait can be stored in the refrigerator, covered on the surface with a sheet of cling film, for around 3-4 days.

 

Ingredients:
– 1 cup fresh strawberries
– 1 cup fresh pineapple chunks
– 1 bottle of sparkling wine or champagne
– 1 tablespoon sugar (optional)
– Ice cubes

Directions:
1. Start by tossing the strawberries and pineapple into a blender. If you have a sweet tooth, add that tablespoon of sugar and blend until everything is smooth and creamy.
2. Grab your favorite glass and fill it halfway with some ice cubes to keep your drink nice and chilled.
3. Carefully pour the luscious fruit blend over the ice, filling the glass about two-thirds full.
4. Now for the magic touch! Top your fro-mosa with bubbly sparkling wine or champagne until the glass is full.
5. Give it a gentle stir to combine, then sit back and enjoy your delightful, fruity concoction!

Ingredients:
1 cup fresh or frozen strawberries
1 banana
1/2 cup orange juice
1/2 cup Greek yogurt (optional for creaminess)
1/2 cup ice cubes (if using fresh fruit)
1 tsp honey or maple syrup (optional, to taste)
Instructions:
Add strawberries, banana, orange juice, yogurt (if using), and ice to a blender. Blend on high until smooth and creamy. Taste and add honey if additional sweetness is desired. Pour into a glass and enjoy immediately!
Prep Time: 5 mins | Total Time: 5 mins | Kcal: 150 per serving | Servings: 2