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Ingredients

For the Berry Jam:
600g (4 cups) frozen berries
50g (1/4 cup) sugar
3 tbsp cornstarch
For the Dough:
2 eggs
280g (1 + 3/4 cups) flour
A pinch of salt
60g (4 tbsp) sugar
70g (3 tbsp) sour cream
1 teaspoon baking powder
100g (0.4 cup) melted butter

Instructions

Prepare the Berry Jam:
In a medium saucepan, combine the frozen berries and sugar.
Cook over medium heat, stirring occasionally, until the berries release their juices and the mixture comes to a simmer.
In a small bowl, mix the cornstarch with a few tablespoons of water to create a slurry.
Add the cornstarch slurry to the berry mixture, stirring constantly.
Continue to cook until the jam thickens, then remove from heat and let it cool.

Prepare the Dough:
Preheat your oven to 180°C (350°F).
In a large bowl, beat the eggs with the sugar until well combined.
Add the sour cream and melted butter, mixing until smooth.
In a separate bowl, combine the flour, salt, and baking powder.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.

Assemble the Cake:
Grease a baking dish or line it with parchment paper.
Spread half of the dough evenly in the bottom of the baking dish.
Pour the cooled berry jam over the dough, spreading it out evenly.
Dollop the remaining dough over the top of the jam, spreading it out as much as possible. It’s okay if some jam peeks through.

Bake the Cake:
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let the cake cool in the pan before slicing.

More Information
This berry jam cake is a delightful blend of sweet and tart flavors, with a buttery, tender crumb that pairs perfectly with the rich berry filling. The use of frozen berries makes it convenient and accessible year-round, while the simple ingredients and straightforward process ensure that even novice bakers can achieve delicious results. Serve this cake as a dessert, a snack, or even a special breakfast treat.

Conclusion
Forget about all other cakes with this simple and delicious berry jam cake. Its rich, buttery dough and sweet-tangy berry jam filling make it a standout dessert that’s sure to become a favorite. Try this recipe today and enjoy a slice of pure deliciousness!

Ingredients:

– Oat flakes: 120 grams (4.2 ounces)
– Apple: 200 grams (7 ounces)
– Water: 20 ml
– Natural honey: 1 tablespoon
– Sugar-free chocolate: 50 grams (1.8 ounces)
– Almonds: 40 grams
– Coconut oil: 1 teaspoon (optional)

Instructions:

1. Preheat your oven to a moderate temperature.
2. In a food processor, combine oat flakes, chopped apples, and water. Blend until you achieve a thick, consistent mixture.
3. Add natural honey to the mixture and blend again until well combined.
4. Roughly chop sugar-free chocolate and almonds, then fold them into the mixture. If desired, add coconut oil for extra richness.
5. Using your hands or a spoon, shape the mixture into cookie-sized portions and place them on a baking sheet lined with parchment paper.
6. Bake in the preheated oven until the cookies turn golden brown.
7. Allow the cookies to cool before enjoying your healthy, sugar-free, and gluten-free treat!

Feel free to adjust quantities and ingredients based on your preferences. Enjoy your delicious and nutritious oatmeal cookies!

Ingredients:

1 cup semi-sweet chocolate chips
1 cup smooth natural peanut butter
¾ cup butter
½ cup packed brown sugar
¼ tsp salt
1 tsp vanilla extract
3 cups quick cooking oats (gluten-free)

Instructions:

Prepare the Baking Dish:
Line an 8×8 baking dish with parchment paper. Set it aside.

Melt Chocolate and Peanut Butter:
Melt the chocolate chips and peanut butter in a double boiler. Stir until the mixture is smooth. Set it aside.

Prepare the Oat Mixture:
In a large pot, melt the butter over medium heat. Stir in the brown sugar until the mixture is smooth.
Stir in the salt and vanilla extract.
Turn off the heat and stir in the oats until well combined.

Assemble the Bars:
Transfer two-thirds of the oat mixture into the prepared baking dish. Press it down firmly into an even layer to create a solid crust.
Pour three-quarters of the chocolate mixture onto the oat crust and spread it into an even layer.
Crumble the remaining oat mixture on top of the chocolate layer in an even layer.
Drizzle the remaining chocolate mixture over the top.

Chill the Bars:
Transfer the bars to the refrigerator to set for about 2 hours.

Serve:
Once set, cut the bars into squares and serve immediately.
Store any leftovers in the refrigerator for up to 5 days.

Serving Suggestions:
Serve these bars as a sweet snack or a dessert.
Pair with a glass of cold milk or a cup of coffee for an extra treat.
Enjoy them straight from the fridge for a refreshing and satisfying bite.

Cooking Tips:
Use a double boiler to melt the chocolate and peanut butter gently and prevent burning.
Press the oat mixture firmly to ensure the bars hold together well.
For a variation, add a handful of chopped nuts or dried fruit to the oat mixture.

Nutritional Benefits:
Oats are a great source of dietary fiber and can help with digestion.
Peanut butter provides healthy fats and protein, which can help keep you full longer.
Dark chocolate (if using semi-sweet) contains antioxidants and can improve heart health.

Dietary Information:
This recipe is gluten-free if using certified gluten-free oats.
To make it dairy-free, use dairy-free chocolate chips and a plant-based butter substitute.

Storage:
Store the bars in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze the bars for up to 1 month. Thaw in the refrigerator before serving.

1 cup of white rice
One can of mushroom soup (10.5 ounces).
One can of celery soup (10.5 oz).
One can of chicken soup (10.5 oz).
One and a half cups of water
4 chicken breasts without bones or skin
1 packet of onion soup mix
Add salt and pepper according to your preference.

Instructions

Heat your oven to 350°F (175°C) before using it.
Lightly coat a baking dish that measures 9 by 13 inches with oil.
Mix the rice with mushroom soup, celery soup, chicken soup, and water in a bowl. Mix thoroughly by stirring.
Add salt and pepper to the chicken breasts and place them on the rice mixture.
Evenly spread the onion soup mix on top of the chicken and rice.

Cover the dish well with aluminum foil. Don’t look while it’s baking!
Cook in the oven that has been preheated for about 1 1/2 hours, or until the chicken is fully cooked and the rice is soft.

Take out of the oven and allow it to cool for a few minutes before serving.
Different Types and Advice
This recipe can be easily adjusted in many ways! To make the rice dish more colorful and nutritious, you can add a cup of mixed frozen vegetables before baking. If you like a different type of meat, boneless, skinless chicken thighs are also a good option and remain very juicy. For an even more comforting taste, sprinkle shredded cheese on top of the casserole during the last 10 minutes of baking. Let it melt until it turns golden brown. For a different taste, try replacing one of the creamy soups with cheddar cheese soup for a nice change.

Ingredients:
4 boneless pork chops, 1/2 thick
1 Tbsp olive oil
1 c Parmesan cheese
1 c Italian bread crumbs
1 tsp black pepper
1 tsp garlic powder.

Instructions:
1. On a plate combine the last 4 ingredients.
2. Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered in it.
3. Line a pan with tin foil and spray with cooking spray.
4. Place the pork chops on the pan and bake at 350 degrees for 40-45 minutes. Enjoy!

Ingredients:

2 cups fresh strawberries, hulled and sliced
½ cup granulated sugar
1 tbsp lemon juice
2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
1 tbsp vanilla extract
Pinch of salt
Directions:

Prepare the Strawberry Mixture:

In a bowl, combine strawberries, sugar, and lemon juice.
Allow the mixture to sit for 30 minutes, so the strawberries release their juice and the sugar dissolves.
Make the Ice Cream Base:

In a separate bowl, whisk together heavy cream, whole milk, sugar, vanilla extract, and a pinch of salt.
Combine the Mixtures:

Stir the strawberry mixture into the ice cream base until well blended.
Chill and Freeze:

Cover the bowl and refrigerate the mixture for at least 2 hours or overnight until well chilled.
Churn the Ice Cream:

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, about 25-30 minutes, until it reaches a soft-serve consistency.
Freeze Again:

Transfer the churned ice cream to a container and freeze for at least 4 hours, or until it is firm.
Serve and Enjoy:

Scoop the strawberry ice cream into bowls or cones and enjoy the refreshing strawberry flavor in every creamy bite! 

Ingredients:
2 refrigerator pie crusts (allow them to thaw on the counter for a few minutes)
4 Tablespoons salted butter, melted
6 Tablespoons light brown sugar, packed
1 ½ teaspoons ground cinnamon
For the Glaze:
1 cup powdered sugar
1-2 Tablespoons milk

Instructions:
Preheat the oven to 350°F. Line sheet trays with parchment paper and set aside.
Unroll a pie crust and place it on a clean work surface.
Brush it all over with half of the melted butter.
In a small bowl, stir together the brown sugar and cinnamon.
Sprinkle ½ of the cinnamon sugar all over the pie crust, leave a ½ inch border along half of the pie crust edge facing away from you.
Start rolling the crust over the filling tightly. When you come to the end, press the seams together well.
Cut into ½ inch pieces, the end pieces you may need to discard since they won’t form a sealed roll.
Place the mini rolls, cut side up, on to the prepared sheet tray. Bake for 17-20 minutes until lightly golden brown. Allow to cool for 5 minutes on the sheet tray then place on a wire rack to cool completely, repeat with the remaining pie crust, butter, and cinnamon sugar.
Once they are cool, make the glaze by adding 1 ½ Tablespoons of the milk to the powdered sugar in a small bowl, whisk until smooth. If you need a little more milk, add it now, you want the glaze thick but pourable.
Drizzle the glaze over the cinnamon rolls, I like to use a fork for this. Serve immediately or allow the glaze to set for about 30 minutes.

Ingredients:

200 grams of cream
200 ml of whipped cream
395 grams of condensed milk
25 grams of strawberry juice (or your preferred juice flavor)
1 cup of sparkling wine

Preparation:

Step 1:
In a blender, combine the cream, whipped cream, condensed milk, and strawberry juice. Blend the mixture until smooth. Feel free to substitute the strawberry juice with any other flavor you prefer. Once blended, add the colored sugar balls for a festive touch and mix well.

Step 2:
Pour the mixture into disposable cups or onto a serving plate. Refrigerate for at least 1 hour before serving. Enjoy your creamy, delicious dessert!

Ingredients:

1 cup pineapple chunks, frozen
1 large mango, peeled and diced
1 banana, sliced
1/2 cup coconut milk
1/2 cup orange juice
1 tablespoon honey (optional)
1/4 cup Greek yogurt (optional for creaminess)
Ice cubes (as needed for desired consistency)
Fresh pineapple wedges and mint leaves, for garnish

Directions:

In a blender, combine the pineapple, mango, banana, coconut milk, orange juice, honey (if using), and Greek yogurt (if using).
Add ice cubes to the blender, depending on how thick you prefer your smoothie.
Blend on high until smooth and creamy.
Pour the smoothie into glasses and garnish with pineapple wedges and mint leaves

 Peanut Butter Lovers, get ready for a sweet treat that will make your taste buds dance! I’m excited to share my super-easy, no-bake peanut butter pie recipe that’s rich, creamy, and irresistibly delicious. The best part? It only takes 20 minutes to whip together! 

Here’s what you’ll need:
 4 oz cream cheese
 3/4 cups powdered sugar (also known as confectioners’ sugar)
 1/2 cup creamy peanut butter
 1/2 cup milk
 8 oz thawed whipped topping
 1 ready-made 9-inch graham cracker crust

 Here’s how to make magic happen:

 In a bowl, beat together cream cheese and powdered sugar until it’s smooth and creamy.

 Stir in your peanut butter and milk, continue beating until it’s smooth as silk.

 Next, fold in the whipped topping gently.

 Now, spoon this heavenly mixture into your graham cracker pie shell.

 Cover it up and pop it into the freezer until it firms up. It should take about 2 and a half hours. 

 When you’re ready to serve, remove the pie from the freezer and let it soften for about 10 minutes.

Now, here’s where you can get creative with your topping! Sprinkle some graham cracker crumbs, Oreo pieces, or chocolate chips on top. Or if you’re feeling extra indulgent, drizzle some chocolate and caramel sauce. 

And voila! Your no-bake peanut butter pie is ready to steal the show at any event. So, go ahead and slice up this creamy delight. It’s time to enjoy! 

Remember, sharing is caring, so don’t forget to pass this recipe along to all your peanut butter-loving pals!  Happy baking… or should I say, ‘no-baking’!