Creamy, no-churn ice cream that tastes just like carrot cake with a hint of spice!
 Ingredients:
Shredded carrots: 1 cup
Unsalted butter: 2 tbsp
Brown sugar: ⅓ cup
Ground cinnamon: 1½ tsp
Ground ginger: ½ tsp
Ground cloves: ¼ tsp
Ground nutmeg: ½ tsp
Cream cheese: 5 oz
Sweetened condensed milk: 1 can (14 oz)
Vanilla extract: 1 tsp
Heavy whipping cream: 2 cups
Toasted pecans (optional): ½ cup
Crushed golden Oreos: 6
 Directions:
Cook Carrot Mixture: Sauté carrots, sugar, and spices until soft.
Mix Cream Cheese: Combine cream cheese and condensed milk, then add vanilla.
Whip Cream: Whisk heavy cream to medium-stiff peaks.
Combine: Fold carrot mixture, pecans, and Oreos into the whipped cream mixture.
Freeze: Transfer to a loaf pan, cover, and freeze for at least 9 hours.

No-Bake Chocolate Walnut Slice

Ingredients

For the Base:

• 120g (4.2 oz) walnuts, chopped
• 400g (14 oz) cookies, crushed
• 120g (0.6 cup) sugar
• 2g (0.5 tsp) vanilla sugar
• 60g (0.5 cup) cocoa powder
• 250ml (1.25 cups) milk
• 150g (5.3 oz) butter

For the Top Layer:

• 20g (0.7 oz) walnuts, chopped
• 100g (3.5 oz) milk or dark chocolate, chopped
• 100ml (0.5 cup) cream (33%-35% fat content)

Directions

Prepare the Base:

1. Crush the cookies into fine crumbs using a food processor or by placing them in a zip-lock bag and crushing with a rolling pin. Transfer to a large mixing bowl.
2. Add 120g of chopped walnuts to the bowl and mix.
3. In a saucepan, heat milk, sugar, and vanilla sugar over medium heat until the sugar dissolves.
4. Stir in the cocoa powder and mix until the mixture thickens.
5. Add butter to the mixture and stir until fully melted and combined.
6. Pour the chocolate mixture over the cookie and walnut mixture. Mix thoroughly
7. Press the mixture firmly into a baking pan lined with parchment paper, smoothing it into an even layer.

Prepare the Top Layer:

1. Sprinkle the remaining 20g of chopped walnuts evenly over the base layer.
2. Heat cream in a saucepan over medium heat until it begins to simmer. Remove from heat.
3. Stir in the chopped chocolate until the mixture is smooth and glossy.
4. Pour the chocolate mixture over the base layer, spreading it evenly with a spatula.

Chill and Serve:

1. Refrigerate the slice for at least 30 minutes or until set.
2. Slice into portions and serve chilled.

 Ingredients
 Smoothie Base:

2 cups frozen mango chunks 
1 medium frozen banana 
1 teaspoon honey 
1/3 cup milk or orange juice (or a blend of both) 
 Toppings:

Banana slices 
Fresh berries 
Nuts 
Shredded coconut 
 Instructions
Blend it Up: Add all the base ingredients (mango, banana, honey, and liquid) into a high-powered blender or food processor. Pulse to break up the frozen chunks, then blend until you achieve a smooth, thick consistency. If needed, add a bit more liquid to help it blend.

Assemble: Pour the smooth mixture into small bowls. Top with your preferred combination of banana slices, fresh berries, nuts, and shredded coconut.

Enjoy: Grab a spoon and savor your delicious and nutritious mango smoothie bowl! 

Banana and Cheese Puff Pastry with Dark Chocolate Dip

Ingredients:

For the Puff Pastry:

• 500 g puff pastry
• 2 bananas, sliced
• 50 g cheese, grated (cream cheese or a mild cheese of your choice)
• Sugar, to taste
• Cinnamon, to taste
• Butter (for greasing)

For the Dark Chocolate Dip:

• 100 g dark chocolate, chopped
• 20 ml milk (for melting)

Directions:

Prepare the Puff Pastry:

1. Preheat your oven to 180°C (350°F).
2. Roll out the puff pastry on a lightly floured surface.
3. Cut the pastry into rectangles or squares based on your preference.

Prepare the Filling:

1. Place a slice of banana on each puff pastry piece.
2. Sprinkle with sugar and cinnamon to taste.
3. Add a small amount of grated cheese on top of the banana slices.

Assemble the Pastries:

1. Fold the pastry over the banana and cheese filling to create a pocket or roll it into a pinwheel shape.
2. Brush the edges with melted butter to seal them.

Bake:

1. Place the pastries on a baking sheet lined with parchment paper.
2. Bake for 15-20 minutes or until golden and crispy.

Prepare the Chocolate Dip:

In a heatproof bowl, melt the dark chocolate and milk together. You can do this in the microwave in 20-second intervals or on a stovetop using a double boiler.

Serve:

Once the pastries are baked and slightly cooled, serve them with the warm chocolate dip.

Ingredients:

1 bottle (750ml) of white wine
1 cup pineapple juice
1 cup coconut milk
1/2 cup orange liqueur
1/4 cup lime juice
1/4 cup granulated sugar
1 pineapple, cut into chunks
1 cup coconut flakes
Instructions:

In a large pitcher, combine the white wine, pineapple juice, coconut milk, orange liqueur, lime juice, and sugar. Stir until the sugar dissolves.
Add the pineapple chunks and coconut flakes.
Refrigerate for at least 2 hours, or overnight, to allow the flavors to blend.
Serve chilled over ice and enjoy!
Optional: For a more tropical twist, add a splash of rum to the pitcher.

Tip: Garnish with additional pineapple chunks and coconut flakes for a festive touch

Chocolate Sponge Cake with Buttercream

Filling: A Decadent Delight

Ingredients

For the Sponge Cake:

• 8 egg whites
• 220 g sugar (granulated)
• 75 g all-purpose flour
• 50 g cocoa powder (unsweetened)

For the Buttercream Filling:

• 8 egg yolks
• 50 g sugar
• 10 g vanilla sugar (or vanilla extract to taste)
• 70 g all-purpose flour
• 100 ml milk
• 200 g butter (softened)

Other:

1. Vegetable oil (for greasing the pan)

How to Make Chocolate Sponge Cake with Buttercream Filling

Step 1: Prepare the Sponge Cake Batter

Separate the Eggs: Carefully divide the egg whites and yolks into two separate bowls. Ensure no yolk contaminates the whites, as it can prevent the whites from whipping properly.

Whip the Egg Whites: Using a mixer, beat the egg whites on medium speed until fluffy. Gradually add the sugar, one tablespoon at a time, while continuing to beat. Increase the speed to high and beat until stiff peaks form. The mixture should be glossy and smooth, with no sugar granules remaining.

Sift the Dry Ingredients: In a separate bowl, sift the flour and cocoa powder together to remove lumps.

Fold in the Dry Ingredients: Gradually add the flour and cocoa powder mixture to the beaten egg whites, folding gently with a spatula. Be careful not to deflate the airy batter.

Step 2: Bake the Sponge Cake

1. Preheat your oven to 180°C (356°F).
2. Grease your baking pan or silicone mold with vegetable oil to prevent sticking.
3. Pour the batter into the prepared pan, smoothing the top with a spatula.
4. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
5. Remove the cake from the oven and allow it to cool completely. Level the top of the cake with a knife if needed and cut it into two even layers.

Step 3: Prepare the Buttercream Filling

Combine Ingredients: In a medium saucepan, whisk together the egg yolks, sugar, vanilla sugar, flour, and milk until smooth.

Cook the Mixture: Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens. This step requires patience and vigorous stirring to prevent lumps.

Cool the Cream Base: Transfer the thickened mixture to a bowl and beat with a mixer for 3-5 minutes until it cools completely.

Incorporate the Butter: Gradually add softened butter to the cooled cream base, beating continuously until the mixture is smooth and fluffy. The buttercream should hold its shape and have a silky texture.

Step 4: Assemble the Cake

Place one layer of the sponge cake on a serving plate. Spread a generous layer of buttercream evenly over the surface.

Top with the second layer of sponge cake and press gently to secure. Spread the remaining buttercream over the top and sides of the cake for a smooth finish.

Decorate the cake as desired. You can sprinkle cocoa powder, grated chocolate, or fresh fruit for a decorative touch.

This is one of those recipes I make over and over again. On those days when I get home late to start dinner, this is my go-to recipe. Melt in your mouth chicken is just that. It melts in your mouth.
Melt in your mouth Chicken

Melt in Your Mouth Chicken is a classic recipe that’s been around for ages. Its origins are unclear, but I’m glad whoever came up with it did.

The idea of topping chicken breast with mayo and parmesan is pure genius! The mixture turns beautifully golden post-baking, and it smells phenomenal, too.

The flavor is so rich, so creamy, and so addictive!

More importantly… OMG… the chicken is insanely tender and moist! That’s something that’s hard to come by with baked chicken breast.

Best of all, this recipe is impossible to mess up. Even if you’re a newbie in the kitchen, you can easily pull it off.

If you’re looking for a dish to shock and impress your family and friends, this is the one.

Ingredients

4 boneless, skinless chicken breasts
1 Cup mayonnaise
1/2 Cup Shredded Parmesan cheese
1 tsp salt
1/2 tsp black pepper
1 tsp minced garlic
1 tsp garlic powder

How To Make Melt in your mouth Chicken:
Preheat the oven to 375 degrees.
In a small bowl, add the mayonnaise, parmesan cheese, and seasonings.
Mix to combine.

Place the chicken in a baking dish, sprayed with a non-sticking baking spray.
Spread the mixture on top of the chicken breasts.

Bake the chicken for 45 minutes, or until cooked through.
Serve warm!

For variations on the Melt in Your Mouth Chicken, you can try adding some fresh herbs like chopped parsley, basil, or thyme to the mayo mixture for an extra burst of flavor. You could also mix in some Dijon mustard or hot sauce for a bit of tang and heat.

If you want to switch up the cheese, using a blend of mozzarella and cheddar can give it a different taste and texture. For a bit of crunch, consider topping the chicken with some breadcrumbs or crushed crackers before baking.

As for tips, make sure to let the chicken rest for a few minutes after baking to keep it juicy. Using a meat thermometer is a great way to ensure it’s cooked perfectly. And if you’re looking to save time, you can prep the mayo mixture ahead of time and store it in the fridge until you’re ready to use it. Enjoy your cooking!

To store your Melt in Your Mouth Chicken, let it cool completely after cooking. Once cooled, you can place it in an airtight container.

It’s best to store it in the refrigerator if you plan to eat it within a few days. Make sure to consume it within 3-4 days for the best quality.

If you want to keep it longer, you can freeze it. Wrap each piece tightly in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container.

When you’re ready to enjoy it again, you can thaw it in the fridge overnight and reheat it in the oven at 350°F until heated through. This will help retain its moisture and flavor. Enjoy!

Ingredients:

• ½ cup tomato sauce
• 2 teaspoons white sugar
• 3 cloves garlic, sliced
• 1 teaspoon dried oregano
• 2 tablespoons olive oil
• 1 cup warm water (110 degrees F/45 degrees C)
• ⅛ cup chopped green bell pepper
• 1 teaspoon active dry yeast
• ¼ cup chopped onion
• 3 cups unbleached all-purpose flour, divided
• ⅓ cup diced pepperoni
• ½ cup warm water (110 degrees F/45 degrees C)
• ¼ cup grated Parmesan cheese
• ½ cup yellow cornmeal
• 9 ounces shredded mozzarella cheese
• 1 ½ teaspoons salt
• ¼ pound spicy Italian sausage – browned, drained and crumbled

Instructions:

To make dough: in a small bowl, dissolve sugar in 1 cup warm water; In a separate small bowl, mix yeast, 1/2 cup flour and 1/2 cup warm water. Mix together and let rest in bowl for about 20 minutes, until frothy.

Preheat oven to 450 degrees F (230 degrees C). To make filling: In a large bowl, combine the sausage, mozzarella, Parmesan, pepperoni, onion, bell bell pepper, oregano and garlic. Mix well.

Press half the dough into the bottom and along the sides of a lightly greased deep dish. Bake crust for 4 minutes in preheated oven, then add filling mixture to bottom crust and cover with top crust; seal edges together with fingers, trimming off excess. Cut top crust open to allow steam to escape during baking; top with tomato sauce.

Bake for 45 minutes on bottom rack at 230 degrees C (450 degrees F), or until crust is golden brown. Remove from oven and let cool 5 minutes, then slice and serve.

Ingredients:
1/3 cup butter, softened
3/4 cup sugar
2 eggs
1 can (14 ounces) sweetened condensed milk
1/2 teaspoon vanilla extract
1/2 cup flour
2 cups desiccated coconut
Instructions:
Line mini muffin pans with paper cups. Set aside.
In a bowl, cream butter using a hand mixer on low speed.
Add sugar and beat together until well blended and fluffy.
Add eggs one at a time, beating well after each addition.
Add condensed milk and vanilla extract and continue to beat until blended.
In a medium bowl, combine flour and desiccated coconut. Add to the egg mixture and beat until combined.
Scoop into the prepared muffin pans and bake in a 350 F oven for about 15 to 20 minutes or until golden and a toothpick inserted in the center comes out clean.
Remove from baking pan and let cool on a wire rack for about 5 minutes.

Ingredients:

• 500g of flour
• 250 ml of milk
• 2 teaspoons of salt
• 3 spoonfuls of sugar
• 1 teaspoon olive oil
• 20 g fresh yeast
• 1 egg Sesame seeds
• 90g butter

Preparation:

1. Mix the sifted flour together with the salt and sugar.

2. We heat the milk in the microwave for less than 1 minute and dissolve the yeast in it, add 60 g of melted butter, check that the yeast has completely dissolved.

3. We make a hole in the center of the flour and pour the milk mixture little by little. We knead. The dough should be elastic.

4. We put the dough on a bowl painted with olive oil and cover with a cloth. We let rest for 1 hour.

5. Divide the dough into pieces and form balls of more or less the same size. Grease a mold about 24 cm in diameter and place the balls of dough.

6. Divide the dough into pieces and form balls of more or less the same size. Grease a mold about 24 cm in diameter and place the balls of dough. Cover again with the cloth and let rest for 40 minutes.

7. Paint the surface with beaten egg and decorate with sesame seeds. Bake at 170º C for about 40 minutes, make sure it does not brown too much, if so, place aluminum foil on top until it is ready. We check it by poking it, if it comes out clean, it will be ready to cool and serve

INGREDIENTS

• 3 cups vegetable oil for frying

• 1 1/2 cups grated cotija cheese I used the ALDI brand (about 125 grams)

• 1 cup corn starch 100 grams

• 2 Tablespoons Cassava flour about 25 grams

• 1 egg

• 4 tablespoons whole milk

• 1 teaspoon baking powder

• 1 teaspoon sugar

INSTRUCTIONS

• In a frying pot (I use a 2.5 quart dutch oven) add the vegetable oil and heat over medium heat until it reaches 350 Farenheit or 175 celsius

• In a bowl mix the corn starch, cassava flour, sugar and baking powder. Whisk until well combined

• Add the cheese and mix well

• Add the egg and milk and start kneading the dough until a smooth play dough-like consistency is achieved

• Form small round balls, about 1.5 inches in diameter r about 30 grams each

• Add them to the frying oil, making sure the oil conserves the temperature. If the oil starts getting hotter than 350 farenheit, reduce the heat until it is the desired temperature

• Fry the buñuelos for about 6 minutes, until golden brown

• Remove from the oil and place them on a plate with a paper towel to drain excess oil

• Allow them to cool down for about 10 minutes

NOTES

If your oil starts getting too hot, reduce the heat. Use a food thermometer to make sure the oil stays at 350 Fahrenheit (175 celsius).

If you see your buñuelos getting cracked, remove them from the oil ASAP, this is a sign that the oil is too hot or the dough needs to be kneaded for a smoother consistency.

The oil you use for buñuelos should be new oil, not one that you have previously fried something else in. I used canola oil.

I bought my cheese already grated finely. If grating your own cheese make sure it is very fine to achieve a smooth dough

 Ingredients:

•  3 ripe medium bananas
•  3 eggs
•  250g of flour
•  150g of sugar
•  60ml of milk
•  80g butter
•  15g chemical yeast (baking powder)
•  1 Teaspoon vanilla extract
•  1 pinch of salt

 Preparation:

1. In a bowl, put the chopped bananas.  We crush it with a fork until we get a kind of puree.  We reserve this puree that will be the base of our banana cake.

2. In another bowl, we put the eggs and beat them with a rod until they double their size.  Then we add the essence of vanilla, sugar, milk, a pinch of salt and butter, which we will have previously melted in the microwave.  Beat again until all the ingredients are integrated.

3. Next, we sift the flour and yeast over this dough.  We mix everything again with the rod until it is integrated.  Later, we added the puree that we had reserved and we integrated everything.

4. Grease a baking pan with butter, and pour the dough into it.  We put the mold in the oven, previously heated to 190ºC, and leave it here for about 40 minutes.

5. Finally, we prick the cake with a toothpick.  If it comes out clean, it’s done.  If not, we let it bake for a few more minutes.  When it is completely cooked, we take it out of the oven, and let it rest for around an hour, so that it cools and compacts.