Vanilla cream rolls

Ingredients

for crema pastiera, or custard cream:

• three yolks from eggs
• three tsp 30 grams of regular flour
• half a cup One hundred grams of sugar
• One tsp vanilla extract
• Eight ounces 235 milliliters of milk

Regarding the cannoncini:

• One defrosted sheet of puff pastry (eight ounces, or 225 grams)
• 1/4 cup 50 grams of sugar
• One egg for decorating and
• one for the egg wash

Instructions

• Heat the milk until it’s hot, but not boiling.
• Lightly beat the egg yolks with the sugar, vanilla extract, and flour in a medium-sized pan until they are frothy and light. As you whisk to ensure there are no lumps,
• gradually add the milk.
• Heat the pan to a moderate temperature and stir constantly until it comes to a gentle boil. Take care not to let the cream to sink to the bottom as it will thicken. Reduce the heat and continue cooking for a few more minutes, or until the desired thickness is achieved.
• After transferring the cream into a glass bowl and covering it with plastic wrap, allow it to cool.

For at least an hour, chill. For the horns of pastry:

• Set the furnace to 200°C, or 400°F.
• Dust the counter and the puff pastry with a little sugar, then roll it out into a 9 by 12 inch rectangle.
• Slice into twelve (1 inch) thick strips. Simple method: divide the pastry into three pieces, and then each part into four strips.
• Place every strip onto a conical-shaped horn mold. There must be overlap in the pastry (about half the length). Place seam (end of the strip) side down on a baking sheet covered with parchment paper.
• Use one tablespoon of water to beat one egg. Lightly apply the egg wash to every cone of dough. Make sure the mold is not in contact with the egg wash. Once baked, it will be more difficult to extract the pastry horn from the mold.
• Bake for 15 to 20 minutes at 400°F (200°C), or until the tops are brown.
• After a few minutes of cooling, carefully take them from the mold.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tablespoon pure vanilla extract
• Pinch of salt

Instructions:

1. Mix the Ingredients:

• In a large mixing bowl, whisk together the heavy cream, whole milk, sugar, vanilla extract, and a pinch of salt until the sugar is fully dissolved.

2. Chill the Mixture:

• Cover the bowl with plastic wrap and refrigerate the mixture for at least 1 hour, or until thoroughly chilled. This helps the ice cream churn more efficiently and results in a creamier texture.

3. Churn the Ice Cream:

• Pour the chilled mixture into your ice cream maker, following the manufacturer’s instructions.
• Churn the ice cream for 20-30 minutes, or until it reaches a soft-serve consistency.

4. Freeze for Firmness:

• Transfer the ice cream to an airtight container and smooth the top.
• Freeze for an additional 2-4 hours for a firmer texture.

5. Serve:

• Scoop the ice cream into bowls or cones and serve with your favorite toppings (optional).

Variations:

• Add-ins: Stir in chocolate chips, crushed cookies, or fruit after the ice cream has churned but before freezing for a firmer texture.
• Flavoring: Replace vanilla with other flavor extracts (almond, peppermint, etc.) to customize your ice cream.

Nutritional Information (per serving):

• Calories: 280
• Protein: 3g
• Carbohydrates: 24g
• Fat: 19g
• Sugar: 23g

Note: Nutritional values are approximate and may vary based on specific ingredients used.

Enjoy your homemade, creamy vanilla ice cream!

Chinese-style savory stuffed breakfast pancakes, also known as “Cong You Bing” or “Scallion Pancakes”, are a delicious and versatile dish commonly enjoyed in China for breakfast, as a snack, or as part of a meal. These pancakes are crispy on the outside and soft on the inside, with layers of savory flavor from scallions and seasonings. Here’s how you can make them:

Chinese-Style Savory Stuffed Breakfast Pancakes

Ingredients:

• For the Dough:
  • 2 cups all-purpose flour
  • 3/4 cup boiling water
  • 1/4 cup cold water (or as needed)
  • 1/4 tsp salt
  • 2 tbsp vegetable oil
• For the Filling:
  • 1/2 cup finely chopped scallions (green onions)
  • 1/4 cup vegetable oil
  • 1 tsp salt
  • 1/2 tsp ground white pepper (optional)
• For Cooking:
  • 2-3 tbsp vegetable oil (for frying)

Instructions:

1. Prepare the Dough:
   • In a large bowl, combine the flour and salt.
   • Slowly pour the boiling water into the flour, stirring continuously until a rough dough forms.
   • Add the cold water gradually, mixing until the dough is smooth and pliable. You may not need all of the cold water or might need a bit more depending on the dough’s consistency.
   • Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes soft and elastic. Cover with a damp cloth and let it rest for 30 minutes.
2. Prepare the Filling:
   • In a small bowl, mix the chopped scallions with the vegetable oil, salt, and white pepper. Set aside.
3. Roll Out the Dough:
   • Divide the dough into 4 equal portions. Roll out each portion into a thin circle about 8 inches in diameter on a floured surface.
4. Assemble the Pancakes:
   • Brush a thin layer of the scallion mixture over the surface of the rolled-out dough.
   • Roll the dough up like a jelly roll, then coil it into a spiral shape, tucking the end underneath.
   • Flatten the spiral gently with your hand or a rolling pin to form a pancake about 6-7 inches in diameter.
5. Cook the Pancakes:
   • Heat 2-3 tablespoons of vegetable oil in a non-stick skillet or cast-iron pan over medium heat.
   • Place one pancake in the skillet and cook for about 2-3 minutes on each side, or until golden brown and crispy. You may need to adjust the heat to avoid burning.
   • Repeat with the remaining pancakes, adding more oil to the pan as needed.
6. Serve:
   • Allow the pancakes to cool slightly before slicing into wedges.
   • Serve warm as is or with dipping sauce.

Tips for Perfect Pancakes:

• Rolling the Dough: Ensure the dough is rolled out evenly to avoid uneven cooking. If the dough is too sticky, dust it with a bit of flour.
• Resting the Dough: Allowing the dough to rest is crucial for making it easier to roll out and for developing a tender texture.
• Crispiness: If you like extra crispy pancakes, you can cook them a bit longer, but be careful not to burn them.
• Variations: You can also add other ingredients to the filling, such as minced garlic, sesame seeds, or a bit of five-spice powder for extra flavor.

These savory stuffed breakfast pancakes are a flavorful and satisfying option for any meal. Enjoy the crispy texture and the burst of scallion flavor in every bite!

If you’re looking for a quick, hearty breakfast that’s perfect for busy mornings, look no further than Easy Sausage Morning Muffins. These savory muffins are packed with flavorful sausage, fluffy eggs, and melty cheese, all baked into a portable, grab-and-go package. Perfect for meal prep, these muffins can be made ahead and enjoyed throughout the week, making them an excellent choice for those hectic mornings when you need something delicious and satisfying on the run.

Whether you’re feeding a crowd, prepping breakfast for the week, or just looking for a new way to enjoy your favorite breakfast flavors, these sausage muffins are a winning choice. Let’s dive into how to make these tasty breakfast bites!

Ingredients

• 1 lb breakfast sausage (mild or spicy, depending on your preference)
• 1 cup shredded cheddar cheese (or your favorite cheese blend)
• 6 large eggs
• ½ cup milk (whole or 2%)
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder (optional, for extra flavor)
• ½ teaspoon onion powder (optional)
• Chopped green onions or fresh herbs, for garnish (optional)

INSTRUCTIONS:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line it with paper liners.
2. Cook the Sausage: In a skillet over medium heat, cook the sausage until browned and fully cooked, breaking it into small crumbles. Drain any excess fat and set aside to cool slightly.
3. Mix the Wet Ingredients: In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until smooth.
4. Combine Dry Ingredients: In a separate bowl, combine the flour and baking powder. Gradually add the dry ingredients to the egg mixture, stirring until just combined.
5. Add Sausage and Cheese: Fold the cooked sausage and shredded cheese into the batter until evenly distributed.
6. Spoon into Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
7. Bake: Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
8. Cool and Serve: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack. Serve warm or at room temperature. Garnish with chopped green onions or fresh herbs if desired.

Tips for Perfect Sausage Morning Muffins

• Choose Your Sausage Wisely: Use your favorite breakfast sausage, whether it’s pork, turkey, or a vegetarian option. For extra heat, try spicy sausage or add a pinch of red pepper flakes.
• Customize the Cheese: Cheddar is a classic choice, but you can use mozzarella, pepper jack, or even feta for a different flavor profile.
• Don’t Overmix: Stir the batter until just combined to keep the muffins tender. Overmixing can lead to dense muffins.
• Make It Ahead: These muffins freeze beautifully. Just cool them completely, wrap individually, and freeze. To reheat, microwave for 30-60 seconds or warm in the oven.

Variations to Try

• Add Veggies: Mix in sautéed spinach, diced bell peppers, or mushrooms for an extra serving of veggies.
• Swap the Sausage: Try using bacon, ham, or even cooked ground turkey for a leaner option.
• Herb It Up: Add fresh herbs like parsley, dill, or chives for a burst of flavor and freshness.

Serving Suggestions

These Easy Sausage Morning Muffins are perfect on their own, but you can serve them with a side of fresh fruit, a dollop of sour cream, or a drizzle of hot sauce for an extra kick. Pair with a cup of coffee or a smoothie for a complete, balanced breakfast.

Cauliflower is one of the most versatile vegetables, and when roasted, it transforms into a crispy, flavorful side dish that’s hard to resist. Oven-roasting brings out the natural sweetness of cauliflower while giving it a delightful crunch that makes it a perfect addition to any meal. Whether you’re looking to add more vegetables to your diet, need a tasty snack, or want a healthy alternative to traditional sides, crispy oven-roasted cauliflower is the way to go.

Roasting vegetables, especially cauliflower, has become increasingly popular because it’s an easy way to elevate the flavor of simple ingredients without adding many extra calories or fats. The high heat caramelizes the natural sugars in cauliflower, creating a rich, toasty flavor that’s unlike any other cooking method. Plus, roasting brings out a depth of flavor that’s often missing in boiled or steamed cauliflower.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika (optional for a smoky flavor)
• ½ teaspoon salt (or to taste)
• ½ teaspoon black pepper
• ¼ teaspoon crushed red pepper flakes (optional, for a bit of heat)
• Fresh parsley or chives, chopped (for garnish)

INSTRUCTIONS:

1. Preheat Your Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with oil to prevent sticking.
2. Prepare the Cauliflower: Wash and dry the cauliflower head. Cut it into evenly sized florets to ensure even roasting. Pat the florets dry with a towel to remove any excess moisture, as this helps achieve crispiness.
3. Season the Cauliflower: In a large bowl, toss the cauliflower florets with olive oil, garlic powder, paprika, salt, pepper, and crushed red pepper flakes if using. Make sure each floret is evenly coated with the seasoning.
4. Arrange on the Baking Sheet: Spread the cauliflower florets in a single layer on the prepared baking sheet. Avoid overcrowding to ensure even roasting and crispiness.
5. Roast in the Oven: Place the baking sheet in the preheated oven and roast for 25-30 minutes, flipping the florets halfway through. Roast until the cauliflower is golden brown and crispy on the edges.
6. Garnish and Serve: Remove the roasted cauliflower from the oven. Garnish with freshly chopped parsley or chives for an added burst of color and freshness. Serve immediately as a delicious side dish or snack.

Tips for the Perfect Crispy Cauliflower

• Dry the Cauliflower Well: Moisture is the enemy of crispiness. Make sure your cauliflower is thoroughly dried before tossing it in oil and seasonings.
• Use High Heat: Roasting at a high temperature (425°F) ensures that the cauliflower gets crispy on the outside while remaining tender inside.
• Flip Halfway: Flipping the cauliflower halfway through roasting helps to brown both sides evenly, enhancing the overall crispiness.
• Experiment with Seasonings: Feel free to get creative with seasonings. Try adding curry powder, cumin, Parmesan cheese, or even a sprinkle of lemon zest for extra flavor.

Serving Suggestions

• As a Side Dish: Pair your crispy cauliflower with grilled chicken, steak, or fish for a balanced and delicious meal.
• Toss in a Salad: Add roasted cauliflower to your favorite salads for an extra layer of texture and flavor.
• Low-Carb Snack: Enjoy it straight from the baking sheet as a guilt-free snack that’s satisfying and packed with nutrients.
• With Dips: Serve alongside your favorite dips like hummus, tzatziki, or garlic aioli for a tasty appetizer.

ENJOY IT 

Potatoes are a beloved ingredient that can be transformed in many delicious ways, but one of the simplest and most satisfying methods is cooking them in foil packets. The Easy Potatoes Foil Packet Recipe is a versatile, no-fuss dish that’s perfect for any meal, whether you’re grilling outdoors, baking in the oven, or camping under the stars. The foil packet method locks in all the flavors, keeping the potatoes tender and deliciously seasoned. This dish is not only quick and easy to make but also a crowd-pleaser that pairs well with just about anything.

Potatoes in foil packets have gained popularity because they offer a convenient, mess-free way to cook and serve potatoes. The foil traps steam and flavors, allowing the potatoes to cook perfectly without drying out. This method also makes it easy to adjust the seasonings and ingredients based on personal preferences or what you have on hand. Plus, the packets are fun to open at the table, adding an element of surprise and enjoyment to the meal. Let’s explore how you can make these tasty potato packets at home.

Ingredients:

• 4 large potatoes (Yukon gold or red potatoes work best), diced into bite-sized pieces
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian seasoning (or your favorite herb blend)
• ½ teaspoon paprika (optional, for added color and flavor)
• Salt and pepper to taste
• 2 tablespoons fresh parsley or chives, chopped (for garnish)
• 1 tablespoon grated Parmesan cheese (optional, for extra flavor)
• Foil sheets (large enough to wrap the potatoes securely)

INSTRUCTIONS:

1. Preheat Your Grill or Oven: Preheat your grill to medium-high heat (around 400°F) or preheat your oven to 425°F (220°C).
2. Prepare the Potatoes: Wash and dice the potatoes into bite-sized pieces. You can leave the skin on for added texture and nutrients or peel them if preferred.
3. Season the Potatoes: In a large bowl, toss the diced potatoes with olive oil, garlic powder, dried Italian seasoning, paprika, salt, and pepper. Ensure all the potatoes are evenly coated with the seasoning.
4. Assemble the Foil Packets: Tear off large sheets of foil and place an equal amount of seasoned potatoes in the center of each sheet. Fold the foil over the potatoes, crimping the edges to seal tightly and form a packet. Make sure the packet is secure to prevent any juices from leaking.
5. Cook the Packets:
   • Grilling: Place the foil packets on the grill, seam side up, and cook for 20-25 minutes, flipping halfway through, until the potatoes are tender and golden brown on the edges.
   • Baking: Place the foil packets on a baking sheet and bake in the preheated oven for 25-30 minutes, until the potatoes are cooked through and crispy on the edges.
6. Serve and Garnish: Carefully open the foil packets (watch out for steam) and garnish the potatoes with chopped parsley or chives. Sprinkle with grated Parmesan cheese if desired, and serve immediately.

Tips for Perfect Potatoes Foil Packets

• Don’t Overcrowd: Make sure the potatoes are spread out evenly in the foil packets to ensure they cook evenly and get that nice crispy edge.
• Add Extra Veggies: Feel free to add other vegetables like bell peppers, onions, or carrots to the packets for extra flavor and nutrition.
• Season to Taste: Experiment with different herbs and spices like rosemary, thyme, or smoked paprika to customize the flavor profile to your liking.
• Check for Doneness: If you’re unsure if the potatoes are done, carefully open one packet and pierce the potatoes with a fork. They should be tender and easily pierced.

Serving Suggestions

• Pair with Grilled Meats: These foil packet potatoes are the perfect side dish for grilled steaks, chicken, or fish.
• Make It a Meal: Add sausage slices, shrimp, or chicken strips to the foil packets for a complete meal.
• Serve with Dips: Serve with a side of ranch dressing, sour cream, or garlic aioli for dipping.