Craving a decadent dessert that’s both creamy and indulgent? Look no further than this delightful Vanilla Creamy Dessert, made with the magic ingredient – sweetened condensed milk. With its velvety texture, rich flavor, and hint of vanilla, this dessert is sure to satisfy your sweet tooth and leave you craving more.

Vanilla Creamy Dessert made with sweetened condensed milk is a true delight for the senses. Its luscious texture and rich flavor create a luxurious experience that’s both comforting and indulgent. The sweetened condensed milk adds a depth of sweetness and creaminess that elevates this dessert to new heights. Whether enjoyed on its own or adorned with your favorite toppings, this dessert is sure to leave you craving more.

Ingredients:

• 1 can (14 ounces) sweetened condensed milk
• 2 cups heavy cream
• 1 teaspoon vanilla extract
• Optional toppings: fresh berries, sliced fruits, chocolate shavings, or whipped cream

Ingredients:
For the Cake:
1 cup shelled pistachios, finely ground into a meal
1 cup almond flour
1 cup granulated sugar
3 large eggs
Zest of 1 lemon
Zest of 1 orange
1 teaspoon baking powder
Pinch of salt
For the Frosting:
1 package (8 oz) cream cheese, softened
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1/4 cup heavy cream
For Garnish:
Chopped pistachios
Powdered sugar, for dusting

Directions:
Prepare the Cake: Preheat the oven to 350°F (175°C).
Grease and flour an 8-inch round cake pan or line with parchment paper.
In a mixing bowl, combine ground pistachios, almond flour, granulated sugar, lemon zest, orange zest, baking powder, and salt.
Beat in eggs one at a time until the mixture is well combined and forms a smooth batter.
Pour the batter into the prepared cake pan.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Make the Frosting: In a large bowl, beat the cream cheese with powdered sugar and vanilla until smooth.
Gradually add heavy cream and continue beating until the frosting is light and fluffy.
Assemble the Cake:
If the cake has domed on top, level it with a knife. Optionally, you can slice the cake horizontally to create two layers.
Spread a generous amount of frosting over the top of the cake (and between the layers if you’ve split the cake).
Sprinkle chopped pistachios over the frosting and dust lightly with powdered sugar.
Serve: Chill the cake briefly to set the frosting before serving.

Chicken Noodle Soup

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 3 large carrots, sliced
• 3 celery stalks, sliced
• 8 cups chicken broth
• 2 cups cooked chicken, shredded
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 cups egg noodles
• Fresh parsley, chopped (for garnish)
• Lemon wedges (optional, for serving.

Guidelines

1. Sauté Vegetables:

Heat the olive oil in a big saucepan or Dutch oven over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it turns translucent. Once aromatic, add the minced garlic and simmer for an additional one to two minutes.

2.Add Carrots and Celery:

Add the celery and carrot slices and stir. Simmer for roughly five minutes, stirring now and then.

3. Add Seasonings and Broth:

Add the chicken broth. Add the dried parsley, dry rosemary, dried thyme, dried bay leaves, salt, and pepper. Mix everything together.

Reduce the heat to a simmer after bringing the mixture to a boil. Allow the soup to simmer for 20 to 25 minutes, or until the flavors have combined and the veggies are soft.

5. Cook the Noodles:

Put the egg noodles in the saucepan and cook them for the recommended amount of time—usually 7-9 minutes—until they are soft.

6. Serve: Take out the soup’s bay leaves.

Spoon the heated soup into individual bowls and top with freshly chopped parsley. If preferred, present the soup with lemon wedges on the side for you to squeeze over it.

Tips for Success

Chicken: Use rotisserie chicken for convenience and added flavor. Alternatively, you can cook and shred your own chicken breasts or thighs.

Noodles: Add the noodles just before serving to prevent them from becoming mushy. If you plan to store leftovers, cook the noodles separately and add them to each bowl when reheating.

Broth: Use high-quality chicken broth for the best flavor. Homemade broth can make a significant difference.

AIR FRYER CARROT CAKE

About Time

Prep Time 5 mins

Cook Time 30 mins

Total Time 35 mins

Ingredients

• 1 cup all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ cup vegetable oil or canola oil
• ¼ cup orange juice
• ½ cup sugar
• ½ cup brown sugar
• 1 teaspoon vanilla
• 2 large eggs
• 1 ½ cups carrots peeled and grated.
• Optional: 1/4 cup shredded coconut or raisins,
• and ½ cup chopped pecans or walnuts.

Guidelines

1. Mix the dry ingredients (flour, baking soda, cinnamon, and nutmeg) in a medium-sized bowl and set it aside.
2. Beat the sugar, eggs, brown sugar, and teaspoon of vanilla essence in a large mixing basin.
3. After combining, gradually add the dry mixture until thoroughly mixed, followed by the oil and orange juice. To ensure that all of the ingredients are combined, scrape down the sides of the bowl. Beat at a medium speed until the batter is smooth.
4. Add the shredded carrot and, if desired, the chopped walnuts and optional shredded coconut. Stir until all of the ingredients are thoroughly mixed.
5. To prepare an 8-inch round cake pan, line the bottom with parchment paper pan with a circle of parchment paper. Then lightly spray or butter the sides of the pan. Pour the carrot cake batter into lightly greased or lined cake pan.
6. Place cake pan in air fryer basket and air fry at 320ºF for 20 minutes. Cover the cake with foil, and then continue to air fry for an additional 10 minutes, until a toothpick comes out clean when inserted into the center of the cake.

Heaven Sits In A Bowl. Desert 

yours truly has a way to make it super simple for you! You know, of course, because I don’t want to keep this tasty treat of heaven to myself!

Can I use store bought brownies?

That is exactly what I do! I do not have the time to make a homemade batch of brownies just to crumble them up into chunks. So feel free, buy the store bought brownies.

What ingredients do you need for Heaven Sits In A Bowl

•             1 package Fudge brownie mix (made according to directions) OR
•             1 pkg store bought brownies
•             2- 13 ounce packages Reese’s Miniature cups
•             2 pkg instant vanilla pudding mix
•             4 cups cold milk
•            1 cup peanut butter, creamy or chunky.

Initially, If making brownies from scratch, follow the recipe’s instructions.

Bake for 20 to 25 minutes at 350°F.

Step Two:

If using brownies from the store, break them up into ¾-inch pieces. Halve the peanut butter cups and reserve half of them for later use.

Third Step:

Mix the pudding mix and milk in a big bowl for two minutes or longer, or until the mixture thickens. Mix thoroughly after adding the vanilla and peanut butter.

Step Four:

Add the 16 ounces of whipped cream and fold. Put half of the crumbled brownies in a five-quart basin.

Step Five:

Place ⅓ of the peanut butter cups on top of that. Over the layer, spoon ⅓ of the pudding mix.

Step Six:

Steps 8 through 10 should be repeated twice more. Add the remaining whipped topping over top.

Step Seven:

Add the remaining peanut butter cups as a garnish. Store refrigerated until you’re ready to serve.

Note:

Because I am who I am, I will also drizzle the dessert, once it is scoped into dishes, with my favorite chocolate syrup. This just adds another delightful layer of goodness to an already perfect dessert.

Homemade Bread Recipe: Easy to make, fluffy and tasty

Hi everyone, today we’re going to learn how to make Bread using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.

How to Make Homemade Bread

A very tasty recipe for homemade bread for breakfast, make it at home and be amazed. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.

Recipe Ingredients:

• 240 ml of warm water
• 2 eggs
• 3 cups of all-purpose flour (wheat flour)
• ½ cup of vegetable oil
• 3 tablespoons of sugar
• 1 teaspoon of salt
• 10 grams of dry yeast for bread.

First,

1. sort the ingredients and add the eggs, sugar, yeast, water, oil, and salt to a blender. Next, thoroughly combine and move to a bowl.
2. All-purpose flour should be added gradually to the mixture.
3. Mix the ingredients until a soft dough forms. Cover the dough and allow it to rise until it doubles in size.
4. The dough should then be placed in a baking pan that has been floured and buttered, and baked at 180ºC/356 °F. When it’s golden brown,
5. bake for a final 30 to 40 minutes, then turn off the oven, remove from the pan.

Fluffy and easy recipe. Ready to serve.

Enjoy!

  
2 Large ripe Mango
1 1/2 cups Full Fat Milk
1/4 cup granulated Sugar
Ice cubes
 
If using Fresh Mango: Cut and remove the Mango flesh. Transfer 1 1/2 mango flesh in a blender and add the sugar. Blend until you end up with a Mango Puree. Reserve the remaining Mango for mixing later.
Serve: Pour the mango puree in a serving glass. Add some ice cubes and the remaining diced Mango. Pour the milk and stir to combine. Enjoy!

Ingredients:
3-4 cups frozen peach slices 
1 cup sweetened condensed milk 
1/2 cup fresh orange juice 
2 tablespoons lemon juice 
4 cups frozen raspberries 
Instructions:
 Prepare the Peach Sherbet:

In a blender, purée the frozen peach slices with 1/2 cup of sweetened condensed milk, 1/4 cup of fresh orange juice, and 1 tablespoon of lemon juice until smooth and creamy. 
Spoon the peach mixture into a bowl and place it in the freezer while you prepare the raspberry sherbet. 
 Prepare the Raspberry Sherbet:

Using the same blender, purée the frozen raspberries with the remaining 1/2 cup of sweetened condensed milk, 1/4 cup of fresh orange juice, and 1 tablespoon of lemon juice until smooth and creamy. 
 Combine and Freeze:

Alternating scoops, place both the peach and raspberry sherbets into a 9×5 inch loaf pan. Then, use a spoon to gently swirl the two flavors together in 2-3 strokes. 
Cover the pan and freeze until firm, at least 6 hours. 
 Total Time:

Prep Time: 20 minutes
Chill Time: 6 hours
Servings: 12
Enjoy the creamy, fruity goodness of this Raspberry Peach Sherbet, a perfect summer treat that’s as easy to make as it is to eat!

This creamy and light mango mousse is made without gelatin and has the perfect balance of sweet and tangy mango flavors. It’s an easy dessert that’s smooth and fluffy, perfect for any occasion.

Ingredients:
1 ½ cups heavy cream (cold) 
1 ½ cups mangoes (pureed) 
⅓ cup powdered sugar 
3 tablespoons vanilla instant pudding mix 
Instructions:
 Make the Mango Puree

Blend the mangoes in a food processor or mixer until smooth and creamy. Reserve ½ cup of the puree for topping.
 Whip the Cream

In a large mixing bowl, add the cold heavy cream, vanilla instant pudding mix, and powdered sugar.
Using an electric hand mixer, beat the mixture until stiff peaks form.
 Fold in the Mango Puree

Gently fold the remaining mango puree into the whipped cream mixture using a spatula. Mix until well combined and smooth.
 Assemble the Mousse

Transfer the mousse to a piping bag fitted with a round tip. Pipe the mousse into 5 glass cups or dessert bowls.
Cover each cup with plastic wrap and refrigerate for at least 5 hours (or overnight) to let it set and enhance the flavors.
 Serve & Enjoy

Top with the reserved mango puree, freshly whipped cream, or fresh fruit if desired. Serve chilled and enjoy!
Notes:
Cold Heavy Cream: Always use cold heavy cream to ensure it whips faster and holds its shape well.
Chill Time: Allow the mousse to chill for at least 5 hours for the best texture. Overnight chilling is even better.
Use Ripe Mangoes: Sweet, ripe mangoes are essential for the best flavor. If your mangoes are tart, you may need to add more sugar to balance the tanginess.
Optional Toppings: You can use Cool Whip if you’re short on time for making fresh whipped cream.
Nutrition (per serving):
Calories: 306 kcal
Carbohydrates: 26g
Protein: 2g
Fat: 26g
Saturated Fat: 16g
Cholesterol: 81mg
Sugar: 16g
Vitamin C: 18mg
Enjoy this deliciously smooth Creamy Mango Mousse for a refreshing and fruity dessert that’s sure to impress!

Ingredients:
 2 large oranges, peeled and segmented
 1 cup coconut milk (or coconut water for a lighter version)
 1 ripe banana
 1 tablespoon honey or maple syrup (optional)
 1/2 cup ice cubes (optional, for a colder smoothie)
 1/4 cup shredded coconut (optional, for extra coconut flavor)
 1 teaspoon fresh lime or lemon juice (optional, for a tangy kick)

Ingredients

Here’s the full recipe for Lemon Ice Cream along with the method and Weight Watchers points calculation:Ingredients:2 cups heavy cream, cold1 can (14 oz) sweetened condensed milkJuice from 2-3 lemons (about 1/3 to 1/2 cup, depending on desired lemon flavor)Zest from 2 lemonsMethod:1. Prepare the Lemons:Zest the lemons and then juice them to get about 1/3 to 1/2 cup of fresh lemon juice. Set aside.2. Whip the Cream:In a large mixing bowl, whip the cold heavy cream using a hand mixer or stand mixer. Whip on medium-high speed until stiff peaks form, usually 3-4 minutes.3. Mix Condensed Milk and Lemon:In a separate bowl, mix the sweetened condensed milk with the lemon juice and lemon zest. Stir until well combined.4. Combine Mixtures:Gently fold the whipped cream into the condensed milk and lemon mixture. Fold until the mixture is smooth and well-combined.5. Freeze:Pour the mixture into a loaf pan or any freezer-safe container. Cover with plastic wrap or a lid.Freeze for at least 6 hours, or overnight, until fully set.6. Serve:Once frozen, scoop and enjoy your creamy lemon ice cream!Points Calculation (per serving):Here’s the breakdown of the points based on the ingredients:Heavy cream (2 cups): 72 pointsSweetened condensed milk (1 can): 28 pointsLemon juice and zest: 0 pointsTotal: 100 points for the entire recipe.If you divide this into 10 servings, each serving will be 10 points. Adjust the serving size if needed for different point values.

Ingredients
2 cups broccoli florets
2 cups Brussels sprouts halved
1 medium-large sweet potato cut into 1-inch pieces (about 2 cups)
15 ounces chickpeas canned, drained and rinsed
Drizzle of olive oil or lemon juice
Dash of garlic powder
Salt and freshly ground black pepper to taste
For the dressing:
½ cup Dijon mustard
½ cup tahini
½ cup water
¼ cup apple cider vinegar
2 tablespoons lemon juice
Salt and freshly ground black pepper to taste
Instructions
Preheat the oven to 400°F.
Line a large baking sheet with parchment paper or use a non-stick sheet. Set aside.
Season veggies: Transfer the broccoli, Brussels sprouts, sweet potato, and chickpeas to a medium bowl. Toss with just enough olive oil (or lemon juice) to give the vegetables a slick, glossy coating. Add the garlic powder, salt, and freshly ground black pepper and use your hands to rub the vegetables with the oil and seasonings.
Roast: Transfer the vegetables to the prepared baking sheet. Roast for 15 minutes before tossing the vegetables. Roast for about 5 minutes more, or until the sweet potato is just tender. Change the oven setting to broil and cook for about 2 minutes more, or until the Brussels sprouts are slightly charred. Transfer the roasted vegetables to a large bowl.
Make dressing: In a medium bowl, whisk the Dijon mustard, tahini, water, apple cider vinegar and lemon juice until combined. Add salt and freshly ground black pepper.
For serving: Add the desired amount of dressing to the roasted vegetables and stir to coat.
6 servings. Approximate 230 Calories

Think of the rich, creamy, indulgent joy of Fettucine Alfredo. Good. Now, imagine you have layers upon layers of it and some melty mozzarella, chicken, and spinach to round things out. That’s our Chicken Alfredo Lasagna for you.

INGREDIENTS

• 12-15 lasagna noodles
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 small onion, finely chopped
• 10 oz fresh baby spinach
• 4 cups heavy cream
• 1 1/2 cups Parmesan cheese, freshly grated
• 15 oz ricotta cheese
• 1 teaspoon dried basil
• 3 cups cooked and shredded chicken
• 4 cups mozzarella cheese, grated
• Kosher salt and freshly ground black pepper, to taste
• Fresh parsley, minced, for serving (optional)

How To Make Chicken Alfredo Lasagna

1. Preheat oven to 350°F and grease a 9×13-inch baking dish with butter or nonstick spray. Set aside.
2. In a separate 9×13-inch pan or other long and shallow dish, arrange the uncooked lasagna noodles. Pour hot water over them until noodles are submerged and set aside to soak while you work on the rest of the lasagna. Let sit at least 30 minutes, agitate occasionally with your hands to prevent sticking.
3. Heat a large skillet over medium-high heat. Add butter, followed by onion. Cook until onion becomes translucent, about 10 minutes. Add garlic and cook 2 minutes more.
4. Stir in spinach and cook briefly until spinach wilts.
5. Add heavy cream, basil, and a generous amount of salt and pepper. Bring to a simmer, then stir in Parmesan and ricotta until melted. Stir in chicken and remove from heat. (If mixture is too liquidy, you can simmer for a few minutes to thicken.)
6. Add a spoonful of the Alfredo mixture to the bottom of your prepared baking dish and spread out evenly. Arrange a layer of noodles over the sauce.
7. Top first layer of noodles with about a third of the Alfredo mixture, followed by a third of the mozzarella cheese. Repeat the layers until you’ve used up your ingredients, mozzarella should be your top layer.
8. Cover dish with foil and bake 45 minutes. Uncover and broil to brown cheese, if desired, 2-3 minutes.
9. Let rest 10 minutes before serving. Sprinkle with fresh parsley, if desired. Enjoy!

These cheesy garlic breadsticks are so easy to make and they taste SO GOOD! They take less than 20 minutes from start to finish and go really well with your favorite soups and salads. You can even serve them on their own with a little bowl of marinara sauce.

Ingredients:

• 1 (10 ounce) can prepared pizza crust
• 1 tablespoon butter, melted
• 1 cloves garlic, finely minced
• 1/2 cup mozzarella cheese, grated
• 1 tablespoon parmesan cheese
• 1 tablespoon dried basil
• salt & pepper to taste

How To Make Homemade Cheesy Garlic Breadsticks Recipe:

1. Preheat oven to 425.
   Mix butter and garlic in a small bowl and set aside.
   Unroll pizza dough onto a parchment paper lined baking sheet and brush with butter and garlic mixture.
2. Sprinkle cheeses and spices evenly over the dough.
   Use a pizza cutter and cut dough into stick shapes (Lengthwise into 7 long strips and crosswise into 3 strips). Do not separate strips.
3. Bake for 10-12 minutes or until light golden brown.
   Recut along each strip and remove from cooking sheet.
   Serve sticks warm with marinara sauce.