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  • 12-Spoon Italian Cake

    12-Spoon Italian Cake

    12-Spoon Italian Cake

    Table of Contents

    Ingredients

    (for a 21×21 cm baking tray)

    3 eggs
    12 tbsp sugar
    1 tsp vanilla sugar
    A pinch of salt
    12 tbsp milk
    12 tbsp vegetable oil
    12 tbsp flour
    1 tsp baking powder
    Powdered sugar (for dusting)

    Directions

    Preheat the Oven:
    Preheat your oven to 180°C (356°F).

    Prepare the Batter:
    In a large mixing bowl, add 3 eggs.
    Add 12 tbsp of sugar to the bowl.
    Add 1 tsp of vanilla sugar.
    Add a pinch of salt.
    Beat the mixture for 3-4 minutes until it is light and frothy.

    Add Wet Ingredients:
    Add 12 tbsp of milk to the egg mixture and mix well.
    Add 12 tbsp of vegetable oil and continue mixing until well combined.

    Combine Dry Ingredients:
    In a separate bowl, combine 12 tbsp of flour and 1 tsp of baking powder.
    Gradually add the dry ingredients to the wet mixture, mixing until smooth and free of lumps.

    Prepare the Baking Tray:
    Grease a 21×21 cm baking tray or line it with parchment paper.
    Pour the batter into the prepared tray, spreading it evenly.

    Bake:
    Bake in the preheated oven at 180°C (356°F) for 35 minutes, or until a toothpick inserted into the center comes out clean.

    Cool and Serve:
    Allow the cake to cool in the tray for a few minutes before transferring it to a wire rack to cool completely.
    Dust the top with powdered sugar before serving.

    Serving Suggestions
    Serve this Italian cake as a standalone dessert or with a scoop of vanilla ice cream. It also pairs well with fresh berries and a dollop of whipped cream.

    ooking Tips
    Ensure all ingredients are at room temperature before starting.
    Do not overmix the batter to avoid a dense cake.
    Check the cake a few minutes before the end of the baking time to prevent overbaking.

    Nutritional Benefits
    This cake is a delightful treat, perfect for indulging in moderation. While it contains sugar and oil, it can be enjoyed as part of a balanced diet.

  • Peanut Butter Drip Cake with Chocolate Sprinkles

    Peanut Butter Drip Cake with Chocolate Sprinkles

    Peanut Butter Drip Cake with Chocolate Sprinkles

    Table of Contents

    Ingredients:

    For the Cake:

    3 eggs
    150g (¾ cup) sugar
    150g (⅔ cup) melted butter
    175g (1 cup, 3 tablespoons) plain flour
    1 teaspoon baking powder
    1 teaspoon vanilla extract
    ½ teaspoon almond essence (optional)
    3 tablespoons plain yogurt
    50g (¼ cup) peanut butter
    Chocolate sprinkles, to taste
    For the Peanut Butter Drip:

    100g white chocolate
    1-2 tablespoons milk
    2 tablespoons peanut butter

    Instructions:

    Preheat Oven:
    Preheat your oven to 170°C (338°F). Grease and line a 21x11x6 cm (2 lb) baking pan.
    Prepare the Batter:
    In a large bowl, whisk together the eggs and sugar until creamy, about 3 minutes.
    Add the melted butter and whisk for another minute until well combined.
    Gradually add the plain flour and baking powder to the mixture, and gently mix until just combined.
    Add the plain yogurt and peanut butter to the batter, mixing well.
    Stir in the vanilla extract and almond essence (if using), and fold in the chocolate sprinkles gently.
    Bake the Cake:
    Pour the batter into the prepared baking pan, smoothing the top with a spatula.
    Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
    Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
    Prepare the Peanut Butter Drip:
    In a microwave-safe bowl, combine the white chocolate and milk. Microwave for 30 seconds, stirring until smooth.
    Add the peanut butter to the melted chocolate mixture and stir until fully combined.
    Decorate the Cake:
    Once the cake has cooled, pour the peanut butter drip over the top, allowing it to drizzle down the sides.
    Let the drip set slightly before serving.
    Serving Suggestions:
    Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
    Garnish with extra chocolate sprinkles or crushed peanuts for added texture.
    Cooking Tips:
    Make sure to whisk the eggs and sugar thoroughly to incorporate air, which helps create a light and fluffy cake.
    Allow the cake to cool completely before adding the peanut butter drip to prevent it from melting too quickly.
    Nutritional Benefits:
    Peanut butter adds healthy fats and protein to the cake.
    The use of yogurt helps to keep the cake moist while adding a slight tanginess that balances the sweetness.
    Dietary Information:
    This cake contains dairy, gluten, and nuts.
    For a dairy-free option, substitute the butter, milk, and yogurt with dairy-free alternatives.
    Storage:
    Store the cake in an airtight container at room temperature for up to 3 days.
    For longer storage, refrigerate the cake, and bring it to room temperature before serving.
  • 5-Minute Bread! Quick Morning Bake That Will Have Your Neighbors Running!

    5-Minute Bread! Quick Morning Bake That Will Have Your Neighbors Running!

    5-Minute Bread! Quick Morning Bake That Will Have Your Neighbors Running!

    Table of Contents

    Ingredients:

    430 g wheat flour
    1 tablespoon sugar
    7 g dry yeast
    0.5 teaspoon salt
    220 ml warm water
    20 ml olive oil
    For Decoration:

    Sesame seeds

    Instructions:

    Prepare the Dough:
    In a large mixing bowl, combine the wheat flour, sugar, dry yeast, and salt. Mix well to ensure that the yeast is evenly distributed.
    Gradually add the warm water to the dry ingredients, mixing continuously to form a sticky dough.

    Pour in the olive oil and continue kneading the dough for about 2-3 minutes until it becomes smooth and elastic.

    Shape and Decorate:
    Transfer the dough onto a lightly floured surface and shape it into a loaf or any desired shape.
    Sprinkle the top of the dough with sesame seeds for added texture and flavor.

    Quick Rise:
    Allow the dough to rest for 5 minutes. The warm water and yeast will start to work their magic, giving the dough a slight rise even in this short time.

    Bake:
    Preheat your oven to 200°C (392°F).
    Place the dough on a baking sheet lined with parchment paper and bake for 20-25 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.

    Cool and Serve:
    Once baked, remove the bread from the oven and allow it to cool slightly on a wire rack.
    Slice and serve warm with your favorite spreads or simply enjoy it as is.
    Cooking Tips:

    Warm Water: Ensure the water is warm, not hot, as too much heat can kill the yeast, affecting the rise of the bread.
    Kneading: Kneading the dough for a few minutes helps develop the gluten, giving the bread a better texture.
    Sesame Seeds: You can experiment with other toppings like poppy seeds, sunflower seeds, or even a sprinkle of coarse sea salt for a different flavor profile.

  • Pudding Cake: Simply MEGA CLASS

    Pudding Cake: Simply MEGA CLASS

    Pudding Cake: Simply MEGA CLASS

    Table of Contents

    Welcome to the ultimate dessert experience – the Pudding Cake that will captivate your taste buds and steal your heart. This delightful creation is a perfect blend of creamy vanilla pudding and rich, buttery dough, creating a symphony of flavors and textures that will leave you craving more. Whether you’re preparing it for a special occasion or just to indulge yourself, this recipe is bound to impress.

    Ingredients
    For the Cream:
    • 750 ml milk (3 cups)
    • 1 ½ packs of vanilla pudding powder
    • Sugar (approx. 50 – 100 grams / 1/4 – 1/2 cup)
    • 200 grams of butter (1 cup)
    For the Dough:
    • 250 ml water (1 cup)
    • 120 grams of butter (1/2 cup)
    • 150 grams of flour (1 1/4 cups)
    • ½ pack of baking powder (1 teaspoon)
    • 4 eggs
    Step-by-Step Instructions
    Preparing the Cream:
    1. Mixing the Pudding: Begin by combining the vanilla pudding powder with 250 ml of milk. Stir until well mixed to avoid any lumps.
    2. Boiling the Milk: In a separate saucepan, bring the remaining 450 ml of milk to a boil over medium heat.
    3. Thickening the Pudding: Once the milk is boiling, add the pudding mixture to the saucepan, stirring constantly. Continue to stir until the mixture becomes thick and creamy.
    4. Sweetening the Cream: Add sugar to the thickened pudding, adjusting the sweetness to your taste. Stir well until the sugar is completely dissolved.
    5. Cooling the Pudding: Remove the saucepan from heat and allow the pudding to cool completely. This step is crucial for achieving a smooth and creamy texture.
    6. Incorporating the Butter: Once the pudding has cooled, use a mixer to briefly blend it. Then, add 200 grams of softened butter and mix until the cream is smooth and well combined.
      Preparing the Dough:
      1. Boiling Water and Butter: In a large saucepan, bring 250 ml of water and 120 grams of butter to a boil over medium heat.
      2. Adding Flour and Baking Powder: Reduce the heat to low and vigorously stir in the flour and baking powder. Continue to stir until the mixture pulls away from the sides of the pan and forms a smooth dough.
      3. Cooling the Dough: Remove the saucepan from heat and allow the dough to cool to room temperature.
      4. Incorporating Eggs: Once the dough has cooled, add the eggs one at a time, mixing thoroughly after each addition. Use a mixer on the highest setting to blend the dough for about 2 to 3 minutes until it is smooth and slightly glossy.
      Baking the Dough:
      1. Preheating the Oven: Preheat your oven to 200 degrees Celsius (top/bottom heat).
      2. Preparing the Baking Tray: Divide the dough into two equal parts. Spread the first part thinly and evenly onto a baking tray lined with parchment paper.
      3. Baking the First Layer: Bake the dough in the preheated oven for approximately 20 minutes or until it turns golden brown.
      4. Repeating the Process: Remove the first layer from the oven and allow it to cool completely. Repeat the process with the second half of the dough.
      Assembling the Pudding Cake:
      1. Spreading the Cream: Once both layers of the dough have cooled, spread the prepared vanilla pudding cream evenly over the bottom layer.
      2. Adding the Top Layer: Carefully place the second layer of baked dough on top of the cream.
      3. Finishing Touches: Sprinkle the top layer with powdered sugar for a beautiful and sweet finish.
        Serving Suggestions

        For an added touch of elegance, serve your Pudding Cake with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh berries also make a delightful accompaniment, adding a burst of color and a tangy contrast to the creamy sweetness of the cake.

        Conclusion

        This Pudding Cake is more than just a dessert; it’s a celebration of flavors and textures that will make any occasion special. The combination of creamy vanilla pudding and buttery dough creates a harmonious balance that’s sure to please even the most discerning palate.

  • Discover the Best Cauliflower Recipe: Better Than Meat, No Frying Needed!

    Discover the Best Cauliflower Recipe: Better Than Meat, No Frying Needed!

    Discover the Best Cauliflower Recipe: Better Than Meat, No Frying Needed!

    Table of Contents

    Discover a delightful way to enjoy cauliflower with this recipe that’s better than meat and doesn’t require frying. This dish combines the rich flavors of vegetables and cheese, baked to perfection. Follow these simple steps to create a meal that’s sure to impress.

    Ingredients
    • Cauliflower: 3.5 lbs
    • Water: 6.5 cups
    • Salt: 1 tsp (for boiling)
    • Milk: 2 tbsp
    • Eggs: 3
    • Oil: 3 tbsp (for puree)
    • Flour: 3 tbsp
    • Mushrooms: 3.5 oz, diced
    • Green peppers: 4, diced
    • Red peppers: 2, diced
    • Carrot: 1, diced
    • Onion: 1, diced
    • Tomatoes: 2, diced
    • Salt: 1 tsp (for seasoning)
    • Mint: 1 tsp
    • Red pepper: 1 tsp
    • Pepper: 1 tsp
    • Oil: 4 tbsp (for sautéing)
    • Cheese: 5.5 oz, grated
    Step-by-Step Instructions
    Step 1: Prepare the Cauliflower
    1. Cut and Boil: Cut the cauliflower into florets and simmer in water with 1 tsp of salt and 2 tbsp of milk until soft.
    2. Blend: Blend the softened cauliflower with the eggs to create a smooth puree consistency.
    Step 2: Prepare the Vegetables
    1. Dice: Dice the mushrooms, green peppers, red peppers, carrot, onion, and tomatoes.
    2. Sauté: Heat 4 tbsp of oil in a pan and sauté the onions, carrots, and mushrooms until tender.
    3. Add and Cook: Add the diced tomatoes, 1 tsp of salt, mint, red pepper, and pepper. Cook until the flavors meld together.
      Step 3: Assemble and Bake
      1. Grease the Dish: Grease a baking dish with 3 tbsp of oil.
      2. Layer: Spread the cauliflower puree evenly in the dish.
      3. Top: Top with the sautéed vegetables and grated cheese.
      4. Bake: Bake in a preheated oven at 375°F (190°C) until golden and bubbly, about 25-30 minutes.
      Nutrition Information (per serving, based on 6 servings):
      • Calories: 295 kcal
      • Protein: 13g
      • Fat: 20g
        • Saturated Fat: 7g
      • Carbohydrates: 20g
        • Fiber: 5g
        • Sugar: 7g
      • Cholesterol: 125mg
      • Sodium: 670mg
      • Calcium: 200mg
      • Iron: 2.5mg

      Tips:

      • For a richer flavor, you can add a sprinkle of your favorite herbs or spices to the vegetable mixture.
      • Serve with a side salad or bread for a complete meal.

      Conclusion

      This Cauliflower Dish is a game-changer in your kitchen. It’s a healthier, flavorful alternative to meat dishes that everyone will love. Enjoy this no-fry, baked delight that brings out the best in cauliflower and vegetables. Bon appétit!

  • Simple Homemade Sugar Donuts

    Simple Homemade Sugar Donuts

    Simple Homemade Sugar Donuts

    Table of Contents

    Sugar Donuts – This simple homemade donut dough is made with flour, milk, egg yolks, yeast, and sugar, then the donuts are fried and dredged in sugar. This recipe is easy to make and produces a very indulgent little treat! Make it once and you’ll never use a different recipe for donuts. It’s soo good!

    If you love these sugar donuts, you’ll also enjoy these 15-minute Ricotta Donuts, this Quick Fried Donut Recipe, and these Super Soft Donuts with Sugar Glaze.

    Simple Homemade Sugar Donuts

    Simple Sugar Donut – this easy dough is made with flour, milk, yeast, and sugar, then the donuts are fried and dredged in sugar. Very simple, but creates an indulgent little treat!

    Let the Baking Begin Course: Dessert Cuisine: American Keyword: doughnuts, sugar donuts Calories: 234 kcal
    Prep Time: 2 hours Cook Time: 30 minutes Total Time: 2 hours 30 minutes
    Servings: 18

    Ingredients

    Combine together

    2½ tsp active dry yeast
    2 Tbsp warm water
    1/2 tsp granulated sugar
    Mix with a mixer
    3¼ cups all-purpose flour
    1 cup whole milk warm
    2 oz unsalted butter room temperature
    3 large egg yolks
    2 Tbsp granulated sugar
    1/4 tsp kosher salt
    For coating
    1 cup granulated sugar

    How to make Simple Sugar Donuts

    Proof yeast: Stir 2 tbsp warm water, 1/2 tsp sugar & 2 1/2tsp active dry yeast in a tall glass. Leave to rise for 5-10 minutes or until doubled in volume and foamy. If it does not rise and foam up, discard the yeast and buy a fresh batch of yeast before you proceed with the recipe.

    Make donut dough: Mix together 3 1/4 cups flour, 1 cup warm milk, 2 oz room temperature butter, 3 yolks, 2 tbsp sugar, 1/4 teaspoon salt, and the proofed yeast mixture in mixer on low speed, with the dough hook attachment until the dough comes together, about 2 minutes. Slightly increase the speed and knead for another 15-20 minutes or until the dough is tacky to touch. If you continue kneading past the point of smooth and stretchy dough, the dough will overknead and make doughy donuts, so keep a close eye on the dough.

    Shape donut dough: Pick up the dough, form it into a ball. Butter a large bowl (for proofing), place the dough ball back in the greased bowl, then grease the dough ball itself to prevent it from forming a crust.

    Proof: Cover with a clean kitchen towel, place in a warm draft-free place and allow to rise for 1-2 hours (depending on how warm it is) until at least doubled in volume.

    Cut out 5″x5″ squares of parchment or wax paper.

    Punch down the dough, turn it out onto the greased surface (can use nonstick spray) and roll it to ½ inches thickness. Cut out as many rounds as possible with a 3 inch round cookie cutter and place 1 dough disk on 1 piece of prepared parchment paper. Keep re-rolling and cutting out as many donut disks as you can until all donut dough is used up.

    Cover cut out doughnuts with a clean kitchen towel and allow to rise for 45 min to 1 hour or until doubled in size.

    Heat 1½ inches oil in a heavy pot (cast iron) to 350F. To fry donuts, drop several of them at a time and allow to become golden before turning to the other side, about 1-2 minutes per side.

    Transfer to paper towels or wire rack to drain. Let cool.
    Once the doughnuts are cool enough to handle, roll them in granulated sugar or powdered sugar.

    Nutrition Facts

    Simple Homemade Sugar Donuts
    Amount Per Serving
    Calories 234Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 3g19%
    Cholesterol 73mg24%
    Sodium 15mg1%
    Potassium 91mg3%
    Carbohydrates 35g12%
    Fiber 1g4%
    Sugar 3g3%
    Protein 6g12%
    Vitamin A 260IU5%
    Calcium 42mg4%
    Iron 2.1mg12%
    * Percent Daily Values are based on a 2000 calorie diet.

     

  • Tastier than the Most Delicious Pies: Just 1 Egg and a Little Kefir

    Tastier than the Most Delicious Pies: Just 1 Egg and a Little Kefir

    Tastier than the Most Delicious Pies: Just 1 Egg and a Little Kefir

    Table of Contents

    Are you ready to tantalize your taste buds with a culinary delight that’s both delicious and surprisingly healthy? Imagine savory pies filled with creamy mashed potatoes, fragrant onions, and zesty dill, all wrapped in a soft, golden crust. What’s even better? These mouthwatering pies won’t tip the scale, as they’re light on calories but heavy on flavor. Intrigued? Let’s dive into the recipe for these irresistible kefir pies!

    Ever craved a hearty snack but dreaded the extra calories? These kefir pies are your answer! With just a handful of ingredients and a simple preparation process, you can indulge guilt-free in these delectable treats.

    Ingredients

    To whip up a batch of these scrumptious kefir pies, you’ll need:

    • Kefir – 250 milliliters
    • Salt – 1 teaspoon
    • Sugar – 1 tablespoon
    • Egg – 1
    • Flour – 400 grams
    • Vegetable oil – 30 milliliters
    • Baking powder – 1 teaspoon
    • Boiled potatoes – 400 grams
    • Fried onion – 1
    • Salt and pepper – to taste
    • Dill – 40 grams
    Preparation Steps

    Let’s walk through the process step by step to ensure your pies turn out perfect every time:

    Making the Dough

    In a mixing bowl, combine kefir, egg, salt, and sugar. Whisk until well blended. Gradually add flour and baking powder, kneading the dough until smooth. Allow it to rest for 15 minutes.

    Preparing the Filling

    Mash boiled potatoes until creamy. Mix in fried onions, dill, salt, and pepper to taste. Ensure the filling is well combined and seasoned to perfection.

    Forming the Pies

    Divide the rested dough into 14 equal parts and shape them into balls. Roll each ball into a thick disk and place a spoonful of the potato filling in the center. Fold the edges of the dough over the filling and pinch them together to seal.

    Cooking the Pies

    Heat vegetable oil in a pan over medium heat. Carefully place the pies in the pan and fry until golden brown on both sides. Once cooked, remove them from the pan and let them cool slightly before serving.

    Quick and Foolproof

    These kefir pies are not only delicious but also incredibly easy to make. With just a few simple steps, you can whip up a batch in no time. Plus, the forgiving nature of the recipe means even novice cooks can achieve excellent results.

    Perfect for Any Meal

    Whether you’re looking for a quick snack, a satisfying lunch, or a comforting dinner, these kefir pies fit the bill. Serve them hot with a side of salad for a complete and wholesome meal that will please the whole family.

    Conclusion

    In conclusion, these kefir pies are a game-changer in the world of savory snacks. With their irresistible flavor and light, fluffy texture, they’re sure to become a staple in your culinary repertoire. So why wait? Head to the kitchen and whip up a batch today!

  • Juicy Carrot Cake | No Flour, Sugar, Butter, or Eggs!

    Juicy Carrot Cake | No Flour, Sugar, Butter, or Eggs!

    Juicy Carrot Cake | No Flour, Sugar, Butter, or Eggs!

    Table of Contents

    Ingredients
    • Plums: 60 g (2 ounces), soaked in boiling water for 10 minutes
    • Flaxseeds: 2 tablespoons, mixed with 90 ml (3.4 ounces) of water and left to thicken (substitutable with 2 eggs)
    • Carrots: 230 g (8.1 ounces), finely grated
    • Oat flakes: 80 g (2.8 ounces)
    • Almonds: 60 g (2.1 ounces), or other nuts of your choice
    • Baking powder: 1 teaspoon
    • Salt: a pinch
    • Stevia: 2 teaspoons
    • Cinnamon: 1 teaspoon
    • Liquid: 100 ml (3.4 ounces) of your choice among milk, water, or orange juice

    Preparation

    Step 1: Preheat the Oven
    1. Setting the Temperature: Preheat your oven to 170°C (338°F).
    Step 2: Prepare the Ingredients
    1. Soaking Plums: Soak 60 g of plums in boiling water for 10 minutes, then drain.
    2. Thickening Flaxseeds: Mix 2 tablespoons of flaxseeds with 90 ml of water and let it thicken. This mixture can substitute for 2 eggs.
    3. Grating Carrots: Finely grate 230 g of carrots.
    Step 3: Mixing the Batter
    1. Combining Base Ingredients: In a large mixing bowl, combine the soaked and drained plums, thickened flaxseed mixture, grated carrots, 80 g of oat flakes, and 60 g of chopped almonds.
    2. Adding Dry Ingredients: Stir in 1 teaspoon of baking powder, a pinch of salt, 2 teaspoons of stevia, and 1 teaspoon of cinnamon.
    3. Incorporating Liquid: Gradually add 100 ml of your chosen liquid (milk, water, or orange juice) to achieve a spreadable consistency.
      Step 4: Baking the Cake
      1. Preparing the Pan: Pour and spread the mixture onto a baking sheet lined with parchment paper, aiming for a thickness of about 0.5 cm.
      2. Baking: Bake in the preheated oven for 20-25 minutes, or until a toothpick comes out clean when inserted.
      Step 5: Frosting
      1. Making the Frosting: Blend ricotta with yogurt until smooth.
      2. Applying the Frosting: Spread the frosting over the cooled cake.
      Step 6: Serving Suggestions
      1. Stabilizing the Frosting: For best results, refrigerate the frosted cake for 30 minutes to stabilize before slicing.
      2. Serving: Slice and enjoy as is—the rich flavors need no further embellishment!
      Nutrition Information (Per Serving)
      • Calories: 180 kcal
      • Carbohydrates: 20g
      • Protein: 5g
      • Fat: 8g
      • Saturated Fat: 1g
      • Cholesterol: 0mg
      • Sodium: 70mg
      • Potassium: 250mg
      • Fiber: 5g
      • Sugar: 5g (natural sugars from plums and carrots)
      • Vitamin A: 5000 IU
      • Vitamin C: 5mg
      • Calcium: 50mg
      • Iron: 1.5mg
      Enhancing the Nutritional Value

      There are several strategies to reduce sugar, and fat, and increase the nutritional value of carrot cake:

      1. Substitute Refined Flour: Replace refined flour with whole wheat flour or almond flour for added fiber and nutrients.
      2. Natural Sweeteners: Replace some or all of the sugar with natural sweeteners like honey, maple syrup, or mashed bananas to cut down on processed sugars.
      3. Reduce Fat Content: Incorporate applesauce or Greek yogurt in place of oil or butter to reduce saturated fat content while maintaining moisture.
      4. Enhance with Vegetables: Increase the proportion of grated carrots to enhance the cake’s vitamin A and fiber content.
      5. Add Healthy Fats: Add chopped nuts or seeds for texture and healthy fats, further boosting nutritional value.
        Conclusion

        This Juicy Carrot Cake is more than just a treat; it’s proof of how delightful baking can be when we think outside the conventional ingredient box. Whether you’re looking to cut down on certain ingredients or simply in the mood to try something new and healthy, this cake is sure to please. Enjoy the natural sweetness and rich texture of this wholesome dessert!

  • Butter Cookies

    Butter Cookies

    Table of Contents

    Ingredients

    • 200 grams pomade butter blend at room temperature
    • 120 grams of sugar
    • 280 grams of wheat flour
    • 1 teaspoon vanilla essence

    Instructions

    • In a bowl start by mixing the butter with the sugar. Remember that butter must be at room temperature in order to work well with it. We blend in pretty well.
    • Once mixed, add in the teaspoon of vanilla essence.
    • We continue with the sifted flour. We run the flour through a sinker before putting it into the bowl. We blend in pretty well.
    • Now it’s time to shape them up. The easiest thing is to make a roll as you see below with the help of paper film and put it in the fridge for 1 hour or so. From there on, we’ll be “cutting slices” of more or less 1 cm and baking them.
    • Put them in a cut oven tray and bake them at 180° for about 11-12 minutes. The moment we see the edges starting to gold we take them out. If you see that they are soft don’t leave them anymore because I once made that mistake, when they cool they harden. So don’t worry if you touch one and see it soft
  • How to make Delicious Simple Cake

    How to make Delicious Simple Cake

    How to make Delicious Simple Cake

    Table of Contents

    1 cup wheat flour
    0.5 cup oil
    Three eggs
    One cup sugar
    Baking powder, measure 1 tablespoon
    Salt, just a pinch
    Grease the baking pan with butter and wheat flour
    Half a cup milk
    method
    First, preheat the oven to 180 degrees Celsius and coat a baking pan with butter and wheat flour.
    Then, in a bowl, whisk together the eggs and sugar until the mixture is smooth and consistent.
    The next step is to mix milk and oil. Then add baking powder, salt and sifted wheat flour while stirring
    slowly and stir until everything is well mixed.
    Once the pan is covered, pour in the batter.Preheat the oven to 400 degrees and bake for about 40
    minutes or until the cake is golden brown and hard to the touch.
    Allow it to cool in the tin before removing it from the oven. This is how we end. It is prepared straight
    from the pan. Slice the cake and enjoy every bite.
  • Crispy Rice and Vegetable Patties

    Crispy Rice and Vegetable Patties

    Crispy Rice and Vegetable Patties

    Table of Contents

    Ingredients

    Cooked rice: 200g
    Egg: 1
    Olive oil: for frying
    Onion: 1/2, chopped
    Carrot: 1, chopped
    All-purpose flour: 1 tbsp
    Parmesan cheese: 2 tbsp
    Salt and black pepper: to taste
    Crushed red pepper: a pinch
    Bread crumbs: for coating

    Directions

    Prepare the Rice Mixture
    Add 200g of cooked rice to a bowl.

    Crack 1 egg into the rice and mix well.

    Sauté the Vegetables
    Heat a drizzle of olive oil in a pan over medium heat.
    Add the chopped onion to the pan and stir-fry for 2 minutes.
    Add the chopped carrot and stir-fry for an additional 3-5 minutes.
    Transfer the sautéed vegetables to the bowl with the rice.

    Combine Ingredients
    Add 1 tbsp of all-purpose flour and 2 tbsp of Parmesan cheese to the bowl.
    Season with salt, black pepper, and a pinch of crushed red pepper.
    Mix everything well until thoroughly combined.
    Form and Coat the Patties
    Place bread crumbs on a plate.
    Scoop the rice mixture into balls using a spoon or your hands, then flatten each ball to form a patty.
    Roll each patty in the bread crumbs to coat evenly. Repeat until all the mixture is used.

    Fry the Patties
    Heat olive oil in a pan over medium heat.
    Place the breaded patties into the pan and fry for 3-5 minutes on each side, turning occasionally until golden brown and crispy.

    Serve
    Once fried, remove the patties from the pan and place them on a paper towel-lined plate to drain any excess oil.
    Serve warm and enjoy!

    Serving Suggestions
    Serve these crispy rice and vegetable patties with your favorite dipping sauce, such as marinara, ranch, or aioli.
    They also pair well with a fresh salad or as a side dish to a main meal.

    Cooking Tips
    Make sure the rice mixture is well-combined to help the patties hold together during frying.
    You can add other vegetables or herbs to the mixture for additional flavor and nutrition.

    Nutritional Benefits
    These patties are a great way to use up leftover rice and incorporate vegetables into a tasty snack.
    They provide a good balance of carbohydrates, protein, and fats.

  • Chocolate Yogurt Cake

    Chocolate Yogurt Cake

    Chocolate Yogurt Cake

    Table of Contents

    Ingredients:

    For the Cake:

    3 eggs
    A pinch of salt
    A little vanilla extract
    150 grams sugar (3/4 cup)
    110 ml oil
    110 ml milk
    250 grams flour (1 2/3 cups)
    15 grams baking powder
    20 grams cocoa powder
    2 tablespoons milk
    For the Yogurt Filling:

    1 egg
    100 grams yogurt
    1 tablespoon sugar
    1 tablespoon cornstarch
    A little vanilla extract
    50 grams chocolate chips

    Instructions:

    Prepare the Cake Batter:
    Preheat the oven to 175°C (350°F).
    In a mixing bowl, whisk together the eggs, salt, and vanilla extract.
    Add the sugar, oil, and milk, and mix until well combined.
    Sift in the flour, baking powder, and cocoa powder, and stir until smooth.
    Mix in the additional 2 tablespoons of milk to achieve a smooth batter.

    Prepare the Yogurt Filling:
    In a separate bowl, whisk together the egg, yogurt, sugar, cornstarch, and vanilla extract until smooth.
    Fold in the chocolate chips.

    Assemble the Cake:
    Pour half of the chocolate cake batter into a greased 26 cm casserole dish.
    Spread the yogurt filling evenly over the batter.
    Top with the remaining chocolate cake batter.

    Bake the Cake:
    Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
    Let cool before serving.
    Serving Suggestions:

    Serve the cake warm with a scoop of vanilla ice cream.
    Garnish with powdered sugar or a drizzle of chocolate sauce for extra flair.
    Cooking Tips:

    Ensure all ingredients are at room temperature for the best texture.
    Use a toothpick to check doneness to avoid overbaking.
    Nutritional Benefits:

    Yogurt adds a boost of protein and calcium.
    Cocoa powder provides antioxidants and a rich chocolate flavor.
    Dietary Information:

    Contains dairy and eggs.
    For a dairy-free version, use non-dairy yogurt and milk alternatives.
    Storage:

    Store leftovers in an airtight container at room temperature for up to 3 days.
    For longer storage, keep in the refrigerator for up to a week.
    Why You’ll Love This Recipe:

    Moist and flavorful with a rich chocolate taste.
    Simple to make with easily accessible ingredients.
    The yogurt filling adds a creamy texture and extra sweetness.
    Conclusion: This Chocolate Yogurt Cake is a delightful dessert that combines rich chocolate flavor with a creamy yogurt filling. It’s easy to prepare and perfect for any occasion, whether as a casual treat or a special dessert. Enjoy this tasty cake with your family and friends for a satisfying sweet treat!

  • Classic Creamy Pea Salad

    Classic Creamy Pea Salad

    Pea Salad isn’t something that you see all that often at potlucks and picnics anymore. Pasta and potato salads seem to be the more ubiquitous choices, and while those are definitely classics, there should be room for pea salad on the menu too. It’s a classic in its own right — you might remember your mom or even your grandma serving it, but I think it’s high time that it had a revival.

    It’s incredibly creamy, it’s sweet, and has pops of salty bacon and sharp red onion and cubed cheddar cheese. In other words, it has all the flavor you could hope for… and it takes just about ten minutes to make. It might feel a little old-fashioned, sure, but it definitely has its place on today’s table. After all, a little nostalgia never hurt anybody.This really is ridiculously easy to make. You’ll start with the dressing, which is a base of sour cream and mayo that’s balanced out with a little bit of sugar and some apple cider vinegar. You whisk that together and then add in thawed frozen peas, — four whole cups of them! — some chopped bacon, diced red onion, and some bite-sized cheddar cheese.That’s it! You stir it all together and chill it until you’re ready to serve. If you’re worried about your bacon losing its texture, you can sprinkle some more on top at this point so you have some bacon flavor running throughout but still a bit of crunchIt’s about as simple as a side dish can get but it’s one that’s so easy to love. With a little bit of sweet, a little bit of salty, just enough tang, and plenty of creaminess, it’s definitely a crowd pleaser. Even if it’s not a nostalgic dish for people, they still seem to love it… and really, how could you not?

    Ingredients
    • 1/2 cup sour cream
    • 1/2 cup mayonnaise
    • 1 tablespoon granulated sugar
    • 1 tablespoon apple cider vinegar
    • 1/2 teaspoon salt, plus more to taste as needed
    • 4 cups frozen peas, thawed
    • 8 slices bacon, cooked and crumbled
    • 1/2 medium red onion, diced
    • 1 1/2 cups cheddar cheese, cubed small
    Preparation
    1. In a large bowl, whisk together sour cream, mayo, sugar, apple cider vinegar, and salt until combined.
    2. Add peas, bacon, onion, and cheese to bowl and gently stir to coat in dressing.
    3. Chill until ready to serve, but at least 1 hour. Garnish with more crispy bacon if desired before serving. Enjoy!
  • Layered Pasta Salad

    Layered Pasta Salad

    Pasta salad is an absolute summer classic in our book. No bbq, picnic, or potluck would be complete without it. There are countless delicious versions out there, but if you’re looking to dress up this summer staple a Layered Pasta Salad is a must-try! Vibrant layers of pasta, veggies, and ham are mixed with a tangy dressing for a salad that is sure to impress family and friends alike! It’s a make-ahead dish so you have one less thing to worry about when entertaining or trying to get out the door to your event.

    The only step that requires more than chopping will be cooking that pasta. We’ve gone with a classic macaroni noodle, but any similar sized pasta will work! Boil your pasta just until al dente (no one wants a mushy salad), then drain and rinse the pasta. Allow it to fully cool before you begin assembling the salad so it doesn’t all stick together. In the meantime, chop the other veggies and prepare the creamy dressing. We recommend layering the lettuce and pasta on the bottom and the dressing and cheese on top, but you’re welcome to get creative with the middle layers!Once the salad has been assembled, you’ll want to cover it and let it chill in the fridge for at least 5 hours. This gives the flavors time to meld together before serving. Set the dish out with layers intact so everyone can appreciate the beauty, then give it a good mix right before digging in. If you’re looking to impress at your next summer get-together, this recipe is just the thing. Give our Layered Pasta Salad a try and we’re sure you’ll agree!

    Dressing
    • 1/2 cup mayo
    • ¾ cup sour cream
    • 2 teaspoons white wine vinegar
    • 1 teaspoon sugar
    • 2 teaspoon dijon mustard
    • ½ teaspoon Worcestershire sauce
    • 1/2 teaspoon salt
    • ½ teaspoon black pepper
    Salad
    • 3 cups macaroni pasta, cooked and drained
    • 3 cups chopped romaine lettuce
    • Half of 1 red bell pepper, diced
    • ¼ cup red onion, finely diced
    • ½ cup frozen green peas, thawed
    • ⅓ cup chopped celery
    • 1 ½ cups diced ham
    • ⅓ cup black olives
    • ½ cup shredded cheddar cheese
    Preparation
    1. In a small bowl, mix together mayo, sour cream, vinegar, sugar, dijon, Worcestershire, salt, and pepper.
    2. In a large trifle bowl or glass dish, begin layering the ingredients: lettuce first, then pasta, peppers, red onions, peas, celery, ham, olives, dressing, and cheese.
    3. Cover tightly and refrigerate for at least 5 hours.
    4. Toss right before serving.
  • Ground Beef Ramen Skillet

    Ground Beef Ramen Skillet

    Look, instant ramen is a delight. It’s super quick, it’s super cheap, and it also manages to be super tasty, so there’s absolutely nothing wrong with making it just as the package intends you to. But! There are tons of ways you can use that ramen packet that are a little more elevated than how you cooked it in your college dorm room. Case in point, this Ground Beef Ramen Skillet. It takes that very same packet of quick-cooking noodles and uses them in a salty, savory stir fry that still makes for a super quick meal, but feels a little more well-rounded and unique. (Thanks beef and veggies!)

    Now, first things first, you’re going to want to discard the seasoning packet that comes with the instant ramen. We’re using the noodles but creating our own flavor here. Don’t worry, it’s still quick! Since this stir fry does move fast, it helps to get your sauce together and get all of your other ingredients prepped so they’re ready to go when you are. To start, just whisk together the sauce ingredients, which includes nothing too out of the ordinary but you can always sub in some veg oil for the sesame and skip the hoisin sauce if need be. Then set that sauce aside.

    Put on some water to boil and then saute some ginger and garlic in a large skillet (or wok, if you have one). The beef goes in with the garlic and ginger and since you’re using ground beef, that step goes quickly. You’ll boil your ramen noodles while you brown the meat, but you want to cook them a minute and a half less than the package tells you to. That might mean you’re only boiling them for a minute, minute and a half but they’ll cook more in the skillet so you don’t want them overdone.There’s bell pepper and carrots and broccoli too and once those are crisp-tender you’ll toss in the sauce and the noodles to give it all a chance to come together. It’s a quick meal, but it’s one that takes ramen far and above past the package directions. This is a saucy, veggie and beef studded noodle dinner, and it will be on your table in thirty minutes or less.

    Ingredients
    • 4 tablespoons olive oil
    • 1/2 large white onion, thinly sliced
    • 3 cloves garlic, minced
    • 1-inch piece ginger, grated
    • 1 lb lean ground beef
    • 1 red bell pepper, sliced thinly
    • 2 cups broccoli florets, diced
    • 3/4 cup carrots, cut into matchsticks
    • 3 packages instant ramen noodles, seasoning packets discarded
    For the sauce:
    • 2 teaspoons cornstarch
    • 3 tablespoons light soy sauce
    • 1/3 cup chicken broth
    • 2 teaspoons toasted sesame oil
    • 1 tablespoon light brown sugar
    • 1 tablespoon rice vinegar
    • 2 tablespoons hoisin sauce
    • 2 teaspoons Sriracha sauce, or to taste
    • 1/4 teaspoon black pepper
    For serving:
    • Green onion, minced
    • Sesame seeds
    Preparation
    1. In a small bowl, whisk together the sauce ingredients: the cornstarch, soy sauce, chicken broth, sesame oil, rice vinegar, hoisin sauce, Sriracha, and black pepper. Set aside.
    2. In a large skillet or wok, heat 2 tablespoons oil over medium-high heat. Once hot, add onion and cook until soft, 4-5 minutes.
    3. Reduce heat to medium, then stir in ginger and garlic. Stir briefly, 15 seconds, then push to the side of the skillet.
    4. Increase heat to high, then add ground beef to pan. Let sit undisturbed for 30 seconds, then use a wooden spoon or spatula to break apart meat and cook until no longer pink.
    5. While beef cooks, bring a large pot of water to a boil. Add ramen noodles and cook 1 1/2 minutes less than package directions indicate. Drain and toss with 1 tablespoon oil. Set aside.
    6. Reduce skillet heat to medium-high, then add in bell pepper, broccoli, and carrots. Let cook until crisp-tender, stirring occasionally, 3-4 minutes.
    7. Stir sauce one more time, then add to skillet along with ramen noodles. Cook and toss everything together with tongs until sauce has thickened and coated everything, 2-4 minutes.
    8. To serve, sprinkle green onion and sesame seeds over. Enjoy!