Salted Peanut Nougat Cracker Sandwiches with Chocolate Coating

Ingredients:

• • 1 cup peanuts (120 g)
  • 1 cup sugar (200 g)

• • 1 cup cream (33% fat, 200 g)
  • A pinch of salt
  • 120 g chocolate (dark or milk, as per your preference)

• • 1 tbsp sunflower oil (15 ml)
  • Salt crackers, enough to make sandwiches
  • White chocolate, melted (for optional decoration)

Steps to Make Salted Peanut Nougat Cracker Sandwiches:

1. 1. Prepare the Peanuts

      Start by toasting the peanuts lightly in a dry pan over medium heat until they are golden brown and fragrant. Set aside to cool. This step adds extra depth to the flavor of the peanuts and ensures they blend well with the nougat.

   2. Caramelize the Sugar

      In a medium saucepan, add 1 cup of sugar and turn on medium/high heat. Let the sugar sit without stirring for the first few minutes. As the sugar melts from the bottom, it will start to turn into a liquid. Once the bottom layer of sugar has melted, begin stirring gently with a heatproof spatula.

   3. Melt the Sugar to Amber Color

      Continue stirring as the sugar melts and turns into a beautiful amber color. Be sure not to let it burn—keep the heat steady and monitor closely. This caramelization process is essential for creating the base of your nougat.

1. 1. Add the Cream and Salt

      Once the sugar reaches a golden amber color, slowly pour in the cream while stirring. The mixture will bubble and steam, so be cautious. Stir constantly until the sugar and cream combine into a smooth, thick caramel mixture. Add a pinch of salt to enhance the flavor balance between sweet and salty.

   2. Cook the Nougat Mixture

      Let the nougat mixture cook for about 3-5 minutes, continuing to stir so that it thickens and becomes smooth. The mixture should have a creamy consistency but still be pourable.

   3. Cool the Nougat

      Remove the pan from heat and allow the nougat mixture to cool slightly. Transfer it to a bowl to cool completely. This step is crucial, as the nougat will firm up as it cools, making it easier to work with.

1. 1. Assemble the Cracker Sandwiches

      Once the nougat has cooled, it’s time to assemble your cracker sandwiches. Take a salt cracker and spoon a generous amount of nougat onto it. Top with another cracker, gently pressing to form a sandwich. Repeat this process until all of the nougat is used up.

   2. Refrigerate the Sandwiches

      Place the assembled cracker and nougat sandwiches on a tray lined with parchment paper. Put them in the fridge for a few hours to allow the nougat to set and the crackers to firm up.

   3. Melt the Chocolate

      While the sandwiches are chilling, melt the chocolate. Break 120 g of chocolate into small pieces and place them in a microwave-safe bowl. Add 1 tablespoon of sunflower oil, which helps keep the chocolate smooth and shiny. Microwave in 20-second intervals, stirring between each, until the chocolate is fully melted and smooth.

1. 1. Coat the Sandwiches in Chocolate

      Once the cracker sandwiches have set, dip each one into the melted chocolate, making sure to coat them completely. Let any excess chocolate drip off, and place the chocolate-coated sandwiches back onto the parchment-lined tray.

   2. Optional Decoration

      If you want to get creative, drizzle some melted white chocolate over the top of the sandwiches for a decorative touch. You can also sprinkle a small pinch of sea salt on top to enhance the salty-sweet flavor.

   3. Chill the Sandwiches Again

      Return the chocolate-coated sandwiches to the fridge until the chocolate solidifies, about 30 minutes. Once the chocolate is firm, your salted peanut nougat cracker sandwiches are ready to serve.

Nutrition Facts (Approximate per serving, based on 10 sandwiches):

• • Calories: 250 kcal
  • Fat: 15 g
  • Carbohydrates: 28 g

• • Protein: 4 g
  • Fiber: 2 g
  • Sugar: 18 g

• Sodium: 120 mg
• Cholesterol: 15 mg

Classic Fried Churros

Ingredients

• • Water: 1 and 1/4 cup (300 ml)

• • Vanilla sugar: 8 g (about 1 tablespoon)
  • Granulated sugar: 1 tablespoon (15 g)
  • Salt: A pinch

• • Butter: 3 and 1/2 tablespoons (50 g)
  • All-purpose flour: 2 and 1/4 cups (280 g)
  • Vegetable oil: For frying (about 2-3 cups, depending on the size of your frying pan)

Optional for Serving:

• • Cinnamon sugar: 1/2 cup of sugar mixed with 1 teaspoon of ground cinnamon
  • Chocolate sauce: For dipping

Instructions (Step-by-Step)

Step 1: Prepare the Dough

1. 1. Boil the water: In a medium saucepan, bring 1 and 1/4 cup of water to a boil over medium heat. Add 8 g of vanilla sugar, 1 tablespoon of granulated sugar, and a pinch of salt. Stir until the sugar dissolves.
   2. Add butter: Once the water reaches a boil, add 3 and 1/2 tablespoons (50 g) of butter. Stir until the butter is completely melted and combined with the water.
   3. Add the flour: Remove the saucepan from the heat and immediately add 2 and 1/4 cups (280 g) of all-purpose flour in one go. Stir vigorously with a wooden spoon or spatula until the mixture comes together into a smooth dough. Continue stirring until the dough pulls away from the sides of the saucepan and forms a cohesive ball.

1. Cool the dough: Let the dough cool for about 10-15 minutes to make it easier to handle. This also prevents the dough from breaking when piping it into the hot oil.

Step 2: Prepare for Frying

1. 1. Heat the oil: Pour vegetable oil into a deep frying pan or pot, making sure the oil is about 2-3 inches deep. Heat the oil to 170-180°C (340-360°F). You can use a thermometer to monitor the temperature, or test the oil by dropping a small piece of dough into the oil—if it bubbles and rises to the surface, the oil is ready.
   2. Pipe the dough: Transfer the cooled dough into a piping bag fitted with a large star-shaped nozzle (the classic churro shape). If you don’t have a piping bag, you can use a plastic ziplock bag with one corner cut off, but a star nozzle gives churros their signature ridged edges.

Step 3: Fry the Churros

1. Pipe the churros into the oil: Carefully pipe 4-6 inch lengths of dough into the hot oil, using scissors or a knife to cut the dough from the piping bag. Be cautious of the hot oil, and don’t overcrowd the pan—fry the churros in batches to ensure they cook evenly.
2. Fry until golden: Fry the churros for about 3-4 minutes, turning them occasionally with tongs, until they are golden brown and crispy on all sides. Once cooked, remove them from the oil and place them on a paper towel-lined plate to drain excess oil.

Step 4: Serve

1. 1. Coat with sugar: While the churros are still warm, roll them in a mixture of cinnamon and sugar for added sweetness and flavor. You can also serve them plain if preferred.

1. Serve with dipping sauce: Churros are delicious when paired with a rich dipping sauce. Melted chocolate is a traditional choice, but caramel or dulce de leche also work wonderfully.
2. Enjoy: Serve the churros warm for the best texture and flavor. They are perfect for an afternoon snack, dessert, or even a fun treat for a party.

Cooking Tips

• • Consistent frying temperature: Keep an eye on the oil temperature throughout the frying process. If the oil gets too hot, the churros will brown too quickly on the outside while staying raw in the middle. If it’s too cool, the churros will absorb too much oil and become greasy.

• Piping the dough: For even and well-shaped churros, apply consistent pressure when piping the dough into the oil. This ensures the churros are uniform in size and cook evenly.
• Alternative flavors: While cinnamon sugar is the traditional coating, you can experiment with other flavorings like nutmeg, cardamom, or even cocoa powder for a different twist.

Storage

• • Refrigeration: Churros are best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature for up to 1 day. Reheat in a preheated oven at 180°C (350°F) for about 5-7 minutes to restore their crispiness.

• Freezing: You can freeze uncooked churro dough. Pipe the dough onto a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer the dough to a freezer-safe container or bag and store for up to 3 months. Fry directly from frozen, adding a couple of extra minutes to the frying time.

Nutritional Facts (Per Serving, Based on 12 Churros)

• • Calories: 170 kcal
  • Protein: 3 g

• • Carbohydrates: 22 g
  • Fat: 8 g
  • Fiber: 1 g

• • Sugar: 3 g
  • Sodium: 40 mg
  • Iron: 5% DV

• Calcium: 2% DV

Puff Pastry with Custard Cream and Whipped Cream

Ingredients:

For the Puff Pastry:

• • 75g (2.5 oz, ~⅔ cup) flour

• • 130ml (~½ cup) water
  • Pinch of salt
  • 50g (1.8 oz, ~¼ cup) butter

• 2 large eggs

For the Custard Cream:

• • 2 egg yolks

• • 200ml (~¾ cup) milk
  • 40g (1.4 oz, ~3 tbsp) sugar
  • 20g (0.7 oz, ~2 tbsp) flour

For the Whipped Cream:

• • 150ml (~⅔ cup) heavy cream
  • 15g (0.5 oz, 1 tbsp) sugar

Directions:

Making the Puff Pastry:

1. 1. Preheat the oven to 200°C (392°F).
   2. In a saucepan, bring the water, butter, and a pinch of salt to a boil.

1. 1. Once boiling, reduce the heat to low and add the flour all at once. Stir continuously until the mixture forms a dough and pulls away from the sides of the pan.
   2. Remove from the heat and let the dough cool slightly. Add the eggs one at a time, beating well after each addition until smooth.
   3. Shape the dough into your desired size and place it on a baking tray lined with parchment paper.

1. Baking the puff pastry: Bake at 200°C (392°F) for 10 minutes, then lower the temperature to 180°C (356°F) and bake for an additional 20 minutes. Finally, reduce the heat to 160°C (320°F) and bake for 10 more minutes, for a total of 40 minutes of baking.
2. Remove the puff pastry from the oven and allow it to cool.

Making the Custard Cream:

1. 1. In a bowl, whisk together the egg yolks, sugar, and flour until smooth.
   2. In a saucepan, heat the milk over medium heat until it begins to steam. Gradually pour the warm milk into the egg mixture while whisking continuously to temper the eggs.
   3. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens.

1. Remove from heat, transfer to a bowl, and cover the surface with plastic wrap to prevent a skin from forming. Let it cool.

Making the Whipped Cream:

1. 1. In a chilled bowl, whisk the heavy cream and sugar together until soft peaks form.

1. Set aside in the refrigerator until ready to use.

Assembling the Pastry:

1. 1. Slice the puff pastry in half horizontally to create a top and bottom layer.

1. 1. Spread the cooled custard cream over the bottom layer of the pastry.
   2. Top the custard with a generous layer of whipped cream.
   3. Place the top layer of the puff pastry over the cream layers.

1. Optionally, dust with powdered sugar or drizzle with chocolate sauce for extra indulgence.

Serving Suggestions:

• • Serve chilled with a dusting of powdered sugar for an elegant presentation.
  • Add a drizzle of caramel or chocolate sauce for an extra touch of sweetness.

• • Pair with fresh berries for a burst of freshness.
  • Serve with a cup of coffee or tea for an afternoon treat.
  • Enjoy as a light dessert after dinner.

Cooking Tips:

• • Let the puff pastry cool completely before adding the custard and whipped cream to prevent the cream from melting.
  • If you want a thicker custard, cook it a bit longer until it reaches your desired consistency.
  • You can use a piping bag to neatly spread the custard and whipped cream for a polished look.

• If you don’t have cake flour, all-purpose flour works fine as a substitute.
• Ensure the whipped cream is cold and fresh for the fluffiest results.

Nutritional Benefits:

• • Eggs: Provide high-quality protein and essential vitamins.

• • Milk: Rich in calcium and vitamin D, supporting bone health.
  • Butter: Adds richness and flavor while providing healthy fats in moderation.
  • Flour: A good source of carbohydrates for energy.

Dietary Information:

• • Vegetarian: This recipe is suitable for vegetarians.
  • Nut-Free: Contains no nuts, making it safe for those with nut allergies.
  • Gluten-Free Option: Use a gluten-free flour blend to replace all-purpose flour for a gluten-free version.

• Dairy-Free Option: Substitute butter and milk with plant-based alternatives like coconut or almond milk and dairy-free butter.

Apple Cinnamon Oatmeal Pancakes

Ingredients:

• • 1 cup oatmeal
  • 2 apples
  • 2 eggs

• • 150g yogurt
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder

Directions:

1. 1. Prepare the Ingredients:
      • • Peel, core, and finely chop the apples.
        • In a blender, grind the oatmeal into a fine flour.

       

   2. Make the Batter:
      • • In a mixing bowl, combine the ground oatmeal, baking powder, and cinnamon.
        • In another bowl, beat the eggs and mix in the yogurt.

       

      • Add the wet ingredients to the dry ingredients and mix until well combined.
      • Fold in the chopped apples.

1. 1. Cook the Pancakes:
      • • Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil or cooking spray.
        • Pour a small amount of batter onto the skillet to form pancakes.
        • Cook until bubbles form on the surface, then flip and cook until golden brown on the other side, about 2-3 minutes per side.

       

   2. Serve:
      • Serve the pancakes warm, topped with your favorite toppings such as maple syrup, honey, or additional yogurt and fresh fruit.

Serving Suggestions:

• • Serve with a dollop of Greek yogurt and a drizzle of honey.
  • Add a handful of fresh berries or sliced bananas on top.

• Sprinkle with additional cinnamon or powdered sugar for extra flavor.

Cooking Tips:

• • Make sure to finely chop the apples to ensure even cooking.

• For a fluffier texture, let the batter rest for a few minutes before cooking.
• Use a non-stick skillet to avoid the pancakes sticking to the pan.

Nutritional Benefits:

• • Rich in fiber from the oatmeal and apples.
  • Provides protein from the eggs and yogurt.
  • Contains essential vitamins and minerals from the apples and cinnamon.

Dietary Information:

• • Gluten-free (ensure oats are certified gluten-free)
  • No added sugar

• High in protein and fiber

Storage:

• • Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days.

• Reheat in a toaster or microwave before serving.

Why You’ll Love This Recipe:

• • It’s a quick and easy breakfast option.

• The combination of apples and cinnamon creates a delicious, comforting flavor.
• These pancakes are nutritious and perfect for a balanced breakfast.

Banana Oat Flakes Pancakes

Ingredients

• • 100g (1 cup) oat flakes
  • 150 ml (⅔ cup) warm water

• 2 ripe bananas
• ½ teaspoon vanilla extract (or to taste)

Directions

1. 1. Blend the ingredients: In a blender or food processor, combine the oat flakes, warm water, bananas, and vanilla extract. Blend until smooth and a thick batter forms.

1. 1. Heat the pan: Preheat a non-stick skillet or griddle over medium heat and lightly grease it with oil or butter.
   2. Cook the pancakes: Pour small amounts of batter onto the pan, forming pancakes. Cook for 2-3 minutes on each side, or until golden brown and fully cooked through.
   3. Serve warm: Once done, remove the pancakes from the pan and serve with your favorite toppings.

Serving Suggestions

• • Drizzle with honey or maple syrup for extra sweetness.
  • Top with fresh berries, such as blueberries or strawberries.
  • Add a dollop of Greek yogurt for creaminess.

• Sprinkle with chia seeds or flaxseeds for added texture and nutrients.
• Serve with a side of scrambled eggs or bacon for a balanced breakfast.

Cooking Tips

• • If the batter is too thick, add a little more water to reach your desired consistency.

• • For added flavor, sprinkle cinnamon or nutmeg into the batter.
  • Ensure the bananas are ripe for natural sweetness and smoother texture.
  • Use a non-stick pan to avoid the pancakes sticking, and cook over medium heat to prevent burning.

• You can mash the bananas instead of blending if you prefer a chunkier texture.

Nutritional Benefits

• • Oat Flakes: Rich in fiber, supports digestion, and helps in maintaining healthy cholesterol levels.
  • Bananas: High in potassium and natural sugars, providing energy and aiding in muscle function.

• Vanilla Extract: Adds flavor without extra calories or sugar.
• Low in Fat: This recipe is naturally low in fat, making it a healthy choice for breakfast.

Dietary Information

• • Gluten-Free: Use certified gluten-free oats for a gluten-free option.

• • Vegan: This recipe is entirely plant-based, making it suitable for vegans.
  • Dairy-Free: Since there’s no milk or dairy involved, this recipe is perfect for those with lactose intolerance.
  • No Added Sugar: Naturally sweetened with bananas, no need for additional sugar.

• Low-Calorie: A light and filling meal without too many calories.

Nutritional Facts (per serving, based on 4 servings)

• • Calories: 180 kcal
  • Protein: 4g

• • Carbohydrates: 32g
  • Fat: 2g
  • Fiber: 5g

• Potassium: 300mg

Storage

• • Fridge: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
  • Freezer: Freeze pancakes in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. They can be frozen for up to 1 month.

• Reheating: Reheat the pancakes in the microwave for 30-60 seconds or warm them in a skillet over low heat.

Why You’ll Love This Recipe

1. 1. Quick and Easy: Made with just four ingredients, these pancakes come together in minutes.
   2. Healthy and Filling: Packed with fiber from the oats and bananas, they’ll keep you full and energized.

1. Naturally Sweet: No need for added sugar thanks to the natural sweetness of ripe bananas.
2. Gluten-Free and Vegan: Perfect for those with dietary restrictions.
3. Customizable: You can add your favorite toppings or mix-ins like nuts, seeds,

Lemon Poppy Seed Bread with Lemon Drizzle

Ingredients:

For the Bread:

• • 2 cups all-purpose flour

• • 2 tablespoons poppy seeds
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder

• • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1 large egg

• • 2/3 cup whole milk
  • 1/3 cup sour cream
  • 1/3 cup vegetable oil

• • 1 tablespoon lemon zest
  • 3 tablespoons lemon juice
  • 1 teaspoon lemon extract

For the Lemon Drizzle:

• • 1 cup powdered sugar
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons lemon juice

Directions:

1. 1. Preheat the oven: Preheat your oven to 350°F (175°C). Spray a 9×5-inch loaf pan with nonstick cooking spray and set aside.
   2. Combine dry ingredients: In a large bowl, whisk together the flour, poppy seeds, baking soda, baking powder, and salt.
   3. Prepare wet ingredients: In a separate large bowl, whisk together the sugar and egg until well combined. Add the milk, sour cream, vegetable oil, lemon zest, lemon juice, and lemon extract, and whisk to combine.

1. 1. Mix wet and dry ingredients: Add the wet ingredients to the dry ingredients and gently stir until just combined. Be careful not to overmix, as this can make the bread tough.
   2. Bake the bread: Pour the batter into the prepared loaf pan and bake in the preheated oven for 50-60 minutes, or until a skewer inserted into the center comes out clean.
   3. Cool the bread: Allow the bread to cool in the pan for about 10 minutes before turning it out onto a wire rack. Let it cool completely before adding the lemon drizzle.

1. Prepare the lemon drizzle: In a medium bowl, combine the powdered sugar, melted butter, and lemon juice. Stir until you reach the desired drizzling consistency, adding more lemon juice if needed.
2. Add the drizzle: Drizzle the glaze over the cooled loaf and allow it to set before slicing and serving.

Serving Suggestions:

• • Serve as a sweet breakfast loaf with coffee or tea.

• • Top with a dollop of whipped cream or Greek yogurt for an extra treat.
  • Pair with fresh berries such as raspberries or blueberries for added freshness.
  • Serve with a cup of hot herbal tea for a cozy afternoon snack.

• Warm a slice in the microwave and add a scoop of vanilla ice cream for a dessert option.

Cooking Tips:

• • Do not overmix the batter: Overmixing can make the bread dense instead of tender and light.
  • Use room temperature ingredients: Room temperature milk, egg, and sour cream help create a smooth batter and even texture.

• • Check for doneness: Insert a skewer or toothpick into the center of the loaf. If it comes out clean, the bread is done.
  • Lemon variation: Use fresh lemons for the best flavor. Zest the lemons before juicing them.
  • Make ahead: The bread can be baked a day in advance and drizzled with the lemon glaze before serving.

Nutritional Benefits:

• • Rich in vitamin C from the lemon juice and zest, which helps boost immunity.
  • Calcium from dairy ingredients like milk and sour cream helps maintain bone health.
  • Source of protein from eggs, which helps with muscle growth and repair.

• Healthy fats from vegetable oil contribute to satiety.
• Poppy seeds add a slight crunch and provide dietary fiber and minerals.

Dietary Information:

• • Vegetarian-friendly as it contains no meat products.

• • Can be made dairy-free by using dairy-free milk and sour cream alternatives.
  • Make it gluten-free by substituting all-purpose flour with a gluten-free flour blend.
  • Adjust sweetness by reducing the sugar in both the bread and drizzle if desired.

• No nuts make it suitable for nut allergies.

Nutritional Facts (per slice):

• • Calories: 220
  • Protein: 3g

• • Carbohydrates: 30g
  • Fat: 10g
  • Fiber: 1g

• Sugar: 18g

Chocolate Layer Cake with Mascarpone Cream and Nutella Frosting

Ingredients

For the Génoise Sponge Cake:

• • 80 g of all-purpose flour

• • 130 g of sugar
  • 5 eggs
  • 40 g of unsweetened cocoa powder (bitter cocoa)

• 30 g of Maïzena (cornstarch)
• 8 g of baking powder (chemical yeast)

For the Mascarpone Cream:

• • 250 g of mascarpone cheese

• 150 g of full liquid cream (heavy cream)
• 90 g of sweetened condensed milk

For the Chocolate Nutella Frosting:

• • 200 g of dark chocolate (70% cocoa is ideal)

• 2 tablespoons of Nutella
• 50 ml of vegetable oil

Additional:

• • Syrup to soak the sponge cake (can be a simple sugar syrup or flavored with vanilla or rum)

Steps on How to Make the Chocolate Layer Cake

Step 1: Prepare the Génoise Sponge Cake

1. 1. Preheat the Oven: Preheat your oven to 180°C (350°F) and line a round cake pan (about 20-22 cm in diameter) with parchment paper.
   2. Whisk the Eggs and Sugar: In a large bowl, whisk together the eggs and sugar using an electric mixer. Continue whisking until the mixture is pale, fluffy, and has tripled in volume (about 5-8 minutes).
   3. Sift the Dry Ingredients: In a separate bowl, sift together the flour, cornstarch (Maïzena), cocoa powder, and baking powder. Sifting helps avoid lumps and ensures a light, even texture.

1. Fold the Dry Ingredients into the Egg Mixture: Gently fold the dry ingredients into the egg and sugar mixture using a spatula. Be careful not to overmix as you want to preserve the airy texture of the batter.
2. Bake the Sponge Cake: Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before slicing it horizontally into two layers.

Step 2: Prepare the Mascarpone Cream

1. 1. Whip the Cream: In a chilled bowl, whisk the heavy cream until soft peaks form.

1. Mix the Mascarpone and Sweetened Condensed Milk: In a separate bowl, mix the mascarpone cheese with the sweetened condensed milk until smooth and creamy.
2. Combine the Cream and Mascarpone Mixture: Gently fold the whipped cream into the mascarpone mixture, ensuring a light and airy texture. Set the mascarpone cream aside in the refrigerator until ready to use.

Step 3: Prepare the Nutella Chocolate Frosting

1. 1. Melt the Chocolate: Break the dark chocolate into pieces and melt it in a double boiler (or microwave in short intervals) until smooth and glossy.

1. Add Nutella and Oil: Once the chocolate is melted, stir in the Nutella and vegetable oil until well combined. The oil will give the frosting a smooth and glossy finish, while the Nutella adds a rich, nutty flavor.
2. Let the Frosting Cool: Allow the chocolate frosting to cool slightly until it reaches a spreadable consistency.

Step 4: Assemble the Cake

1. 1. Soak the Cake Layers: Once the Génoise has cooled and been sliced into layers, lightly soak each layer with the syrup of your choice. Be careful not to over-soak, as this could make the cake too soggy.

1. 1. Spread the Mascarpone Cream: Place the bottom layer of the cake on a serving plate and generously spread the mascarpone cream over it. Top with the second layer of sponge cake.
   2. Frost the Cake: Using a spatula, spread the Nutella chocolate frosting over the top and sides of the cake. Smooth the frosting for a glossy, professional finish.
   3. Chill and Set: Place the cake in the refrigerator for at least 1-2 hours to allow the cream and frosting to set.

Nutrition Facts (Per Slice, Approximate)

This cake is rich and decadent, making it a treat for special occasions. Here’s an approximate nutritional breakdown per slice (based on 12 servings):

• • Calories: 380 kcal
  • Carbohydrates: 45 g

• • Protein: 6 g
  • Fat: 20 g
  • Saturated Fat: 10 g

• Sugar: 32 g
• Fiber: 3 g

Classic Pumpkin Spice Bread

Ingredients:

• • 1 can (15 oz) pumpkin puree (Libby’s recommended)
  • 4 large eggs, room temperature
  • 1 cup neutral oil (such as extra virgin olive oil)

• • 1 tablespoon bourbon or vanilla extract
  • 1 ½ cups granulated sugar
  • 1 cup dark brown sugar, packed

• • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder

• • 1 teaspoon fine salt
  • 2 tablespoons pumpkin spice (homemade or store-bought)
  • 3 tablespoons sugar (divided)

• Oil or baking spray for preparing pans

Instructions:

1. 1. Preheat the Oven:
      • • Preheat your oven to 350°F (175°C).

       

      • Grease two 9×5-inch loaf pans with oil or baking spray. Sprinkle 1 tablespoon of sugar into each prepared pan, coating the bottom evenly.
   2. Mix the Wet Ingredients:
      • • In a large bowl, whisk together the pumpkin puree, eggs, oil, bourbon (or vanilla), and both sugars until well combined and smooth.

       

   3. Mix the Dry Ingredients:
      • In a medium bowl, whisk the flour, baking soda, baking powder, salt, and pumpkin spice until thoroughly combined.

1. 1. Combine the Wet and Dry Ingredients:
      • Gradually add the dry ingredients to the wet mixture, whisking as you go. Once the ingredients are mostly incorporated, stir the batter for about 50 strokes to ensure it’s well mixed but not overworked.
   2. Pour the Batter into the Pans:
      • • Evenly divide the batter between the two prepared loaf pans. Smooth the tops and sprinkle each loaf with the remaining 1 tablespoon of sugar.

       

   3. Bake the Bread:
      • • Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
        • Once baked, remove the loaves from the oven and carefully turn them onto a cooling rack.

       

   4. Cool and Serve:
      • Allow the loaves to cool completely before slicing. For the best flavor, let the bread sit overnight—it actually tastes better the next day!

Serving Suggestions:

• • Serve with a dollop of whipped cream or cream cheese for a decadent treat.
  • Pair with a cup of coffee or spiced tea for a cozy fall breakfast.

• • Add a drizzle of maple syrup or honey for added sweetness.
  • Toast slices lightly and spread with butter for a simple snack.
  • Serve alongside a fall-inspired charcuterie board with cheeses, fruits, and nuts.

Cooking Tips:

• • Make sure the eggs are at room temperature to help them blend more smoothly with the other ingredients.
  • If you want to reduce the sweetness, you can omit the sugar sprinkle on top or reduce the amount of brown sugar.

• • For added texture, fold in nuts like walnuts or pecans, or even chocolate chips into the batter before baking.
  • Check for doneness around the 60-minute mark to avoid overbaking. If the top is browning too quickly, cover loosely with foil during the last 10 minutes of baking.
  • Store the bread in an airtight container to keep it moist and fresh for up to 5 days.

Nutritional Benefits:

• • Rich in beta-carotene from the pumpkin puree, supporting eye health and immune function.
  • High in fiber from the pumpkin and flour, aiding digestion.

• Healthy fats from the olive oil, promoting heart health.
• Low in cholesterol since this recipe uses oil instead of butter.
• Contains antioxidants from the pumpkin and spices, providing anti-inflammatory benefits.