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  • Chopped Salad with Chickpeas, Olives & Feta

    Chopped Salad with Chickpeas, Olives & Feta

    This quick and easy chopped salad is inspired by the flavors of the Mediterranean, including chickpeas, cucumber and feta. A garlicky oil and vinegar dressing brings everything together.

    Ingredients

    • 2 tablespoons extra-virgin olive oil
    • 2 tablespoons red-wine vinegar
    • ¼ teaspoon garlic powder
    • ¼ teaspoon salt
    • ¼ teaspoon ground pepper
    • 1 (15 ounce) can no-salt-added chickpeas, rinsed
    • 1 cup diced cucumber
    • 1 cup quartered cherry tomatoes
    • ⅓ cup chopped parsley
    • ¼ cup finely chopped red onion
    • ¼ cup halved Kalamata olives
    • ¼ cup crumbled feta

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    Directions

    1. Whisk oil, vinegar, garlic powder, salt and pepper in a large bowl. Add chickpeas, cucumber, tomatoes, parsley, onion, olives and feta; toss to coat.

  • Chia Pudding in 3 Varieties: Healthy and Tasty Breakfast

    Chia Pudding in 3 Varieties: Healthy and Tasty Breakfast

    Chia Pudding in 3 Varieties: Healthy and Tasty Breakfast

    Table of Contents

    Ingredients :

    7 tablespoons chia seeds
    480 ml (2 cups) milk
    A pinch of vanilla
    2 tablespoons of honey
    Preparation :
    In a large bowl, add the chia seeds, milk, vanilla and honey. Mix with a spoon.
    Let stand for 30 minutes.
    1. Berry Chia Pudding:
    Ingredients :
    60 ml (1/4 cup) milk
    4 tablespoons mixed berries
    Berries for garnish (optional)

    Preparation

    In a large glass, pour the milk and berries then mix with a hand blender.
    Pour the basic chia pudding into the glass (fill 2/3 full), then add the berry mixture on top.
    Garnish with berries (optional).
    Serve immediately or let sit in the refrigerator for 1 to 2 hours, or overnight for breakfast.
    2. Strawberry Chia Pudding:
    Ingredients :
    10 washed strawberries
    Sliced ​​strawberries for garnish (optional)
    Preparation :
    In a large glass, put the strawberries and mix until you obtain a juice.
    As with the first, pour the basic chia pudding into a glass, then add the strawberry mixture on top.
    Add strawberry slices for garnish (optional).
    Serve immediately or let sit in the refrigerator for 1 to 2 hours, or overnight for breakfast.
    3. Chocolate Pudding with Chia Seeds:
    Ingredients :
    60 ml (1/4 cup) milk
    1 banana
    1/2 tablespoon unsweetened cocoa
    Banana slices for garnish (optional)
    Preparation :
    In a large glass, pour the milk, add the banana and cocoa, and mix well.
    Pour the chia pudding into a glass, then the chocolate mixture on top.
    Garnish with banana slices (optional).
    Serve
    immediately or let sit in the refrigerator for 1 to 2 hours, or overnight for breakfast.
    Tip:
    These puddings are perfect for a healthy breakfast or snack and can be made ahead of time for ease.
  • Savory Rice Veggie BitesIngredients:

    Savory Rice Veggie BitesIngredients:

    Savory Rice Veggie BitesIngredients:

    Table of Contents

    1 cup cooked rice
    1/4 cup carrot, finely chopped
    1/4 cup cabbage, shredded
    1/4 cup green beans, finely chopped
    2 tbsp onion, finely chopped
    2 green chilies, minced
    1/4 tsp turmeric powder
    1/2 tsp chili powder
    1/2 tsp cumin seeds
    1/2 tsp coriander powder
    1/2 tsp salt
    2 tbsp green onion, chopped
    2 tbsp coriander leaves, chopped
    3/4 cup gram flour (add gradually)
    Oil for frying
    Salt to taste
    Water as needed

    Directions

    Mix Ingredients:
    In a bowl, mix cooked rice, carrot, cabbage, green beans, onion, green chilies, turmeric powder, chili powder, cumin seeds, coriander powder, salt, green onion, and coriander leaves.
    Prepare Batter:
    Gradually add gram flour and water as needed to form a thick batter.
    Shape Patties:
    Grease your hands with oil and shape the mixture into small patties or balls.
    Fry:
    Heat oil in a pan over medium heat.
    Fry the patties or balls in the hot oil for 5-7 minutes, or until golden brown and crispy.
    Remove from the oil and drain on paper towels.
    Serve:
    Serve hot with your favorite chutney or sauce.
  • Oatmeal, Cocoa, and Banana Dessert

    Oatmeal, Cocoa, and Banana Dessert

    Oatmeal, Cocoa, and Banana Dessert

    Table of Contents

    Create a delectable and healthy dessert with this Oatmeal, Cocoa, and Banana recipe. This treat is free from added sugar and is packed with nutritious ingredients, making it a perfect guilt-free indulgence. Enjoy the rich flavors of cocoa and the natural sweetness of bananas in every bite.

    Ingredients
    Dough:
    • Oatmeal: 120 g (1 1/4 cups)
    • Hot milk: 250 ml (1 cup)
    • Bananas: 2, peeled and mashed
    • Eggs: 2, beaten
    • Cocoa powder: 45 g (1/2 cup)
    • Baking powder: 1 tsp
    • Walnuts: 45 g (1/3 cup), chopped
    Glaze:
    • Dark chocolate: 75 g (2.6 ounces), broken into pieces
    • Oil: 1 tbsp
    Instructions
    Step 1: Preparing the Dough
    1. Soaking the Oatmeal: In a large bowl, combine 120 g of oatmeal with 250 ml of hot milk. Stir well and let it rest for 10 minutes to allow the oats to soften.
    2. Mashing the Bananas: Peel the bananas and mash them with a fork until smooth. For a smoother texture, you can use a blender.
    3. Mixing Wet Ingredients: Add the mashed bananas to the soaked oats and mix well. Stir in the beaten eggs until fully incorporated.
    4. Combining Dry Ingredients: In a separate bowl, mix 45 g of cocoa powder with 1 tsp of baking powder. Gradually add the dry mixture to the banana-oat mixture, stirring until well combined.
    Step 2: Baking the Dessert
    1. Preparing the Baking Form: Line a baking form with baking paper and grease it lightly with a bit of oil.
    2. Filling the Form: Pour the prepared dough into the lined baking form, spreading it evenly. Sprinkle the surface with 45 g of chopped walnuts.
    3. Baking: Preheat the oven to 180°C (350°F). Place the baking form in the oven and bake for 40 minutes.Tip: Baking time may vary depending on your oven. Check for doneness by inserting a skewer into the center. If it comes out clean, the dessert is ready. If there is still dough on the skewer, bake for a few more
      Step 3: Adding the Glaze
      1. Melting the Chocolate: In a bowl, combine 75 g of broken dark chocolate pieces with 1 tbsp of oil. Melt the mixture in a water bath or microwave. This should take about 1-2 minutes.
      2. Decorating: Once melted, pour the chocolate glaze into a pastry bag. Decorate the baked oat cocoa dessert according to your preference.Tip: Get creative with your decorations. You can make simple drizzles or intricate patterns.
      Step 4: Serving
      1. Cutting the Dessert: Allow the dessert to cool before cutting it into pieces.
      2. Serving Suggestions: Serve the dessert pieces with coffee, tea, or hot milk. Enjoy the rich, chocolatey flavor and the delightful texture of this healthy treat.
      Nutrition Information (Per Serving)
      • Calories: 200 kcal
      • Carbohydrates: 25 g
      • Protein: 5 g
      • Fat: 10 g
      • Saturated Fat: 3 g
      • Cholesterol: 50 mg
      • Sodium: 150 mg
      • Potassium: 300 mg
      • Fiber: 4 g
      • Sugar: 7 g (natural sugars from bananas)
      • Vitamin A: 100 IU
      • Vitamin C: 6 mg
      • Calcium: 50 mg
      • Iron: 2 mg
      Conclusion

      This Oatmeal, Cocoa, and Banana Dessert is a delightful and healthy option for those who want to enjoy a sweet treat without the guilt. The combination of oats, bananas, and cocoa creates a rich and satisfying flavor, while the dark chocolate glaze adds a touch of indulgence. Perfect for any occasion, this dessert is sure to become a favorite in your household. Enjoy!

  • Creamy Lemon Squares

    Creamy Lemon Squares

    Ingredients:
    1 can (14 ounces) sweetened condensed milk
    2 egg yolks
    1/2 cup fresh lemon juice
    For the crust:
    1.5 cups graham cracker crumbs
    1/4 cup sugar
    4 tablespoons butter, melted and cooled

    Instructions:
    1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan with butter or line it with parchment paper for easy removal.
    2. In a bowl, combine the melted butter, graham cracker crumbs, and sugar for the crust. Mix well until the mixture resembles wet sand.
    3. Press the crust mixture firmly into the bottom of the prepared baking pan to create an even layer. Bake for around 10 minutes or until lightly browned. Let cool for 30 mins.
    4. In another bowl, whisk together the egg yolks and sweetened condensed milk until well combined.
    5. Gradually add the fresh lemon juice to the egg yolk mixture, stirring until smooth and creamy.
    6. Pour the lemon filling over the cooled crust in the baking pan, spreading it evenly.
    7. Bake for another 15 minutes until set. Remove and cool for at least 1 hour until set.
    Once chilled, carefully remove the lemon squares from the pan using the parchment paper, if using, and cut them into squares.
    Enjoy the creamy and tangy goodness of your homemade Creamy Lemon Squares! Store any leftovers in the refrigerator.

  • These lentil patties are better than meat! Protein rich, easy patties recipe!

    These lentil patties are better than meat! Protein rich, easy patties recipe!

    -Ingredients:
    1 cup dried lentils
    2 cups water or vegetable broth
    1 small onion, finely chopped
    2 cloves garlic, minced
    1 carrot, grated
    2 tbsp fresh parsley, chopped
    1 tsp cumin
    Salt and pepper to taste
    1 egg (or flax egg for vegan option)
    1/2 cup breadcrumbs or oat flour
    Olive oil for frying
    -Instructions:
    1.Cook Lentils: Rinse lentils, boil in water or broth, then simmer until tender (20-25 mins). Drain excess liquid and let cool.
    2.Prepare Mixture: Mash lentils in a bowl. Add onion, garlic, carrot, parsley, cumin, salt, and pepper. Mix well.
    3.Bind Ingredients: Stir in egg and breadcrumbs.
    4.Form Patties: Shape into flat patties (1/2 inch thick).
    5.Cook Patties: Fry in olive oil until golden and crispy (3-4 mins per side).

  • Trifle fendu au chocolat sans cuisson

    Trifle fendu au chocolat sans cuisson

    Chaque été, ma famille se réunit pour une friandise spéciale qui me rappelle des souvenirs de rires et de joie. Ce trifle fendu au chocolat sans cuisson est un délicieux dessert facile à faire et parfait pour partager avec ses proches. Profitez des couches de bonté crémeuse et de fruits frais – c’est un succès à chaque fois !

    Ingrédients :
    Pour la couche de gaufrette vanille :

    1 paquet (14,3 oz) de biscuits gaufrettes vanille
    Pour la couche de pudding au chocolat :

    1 (5,1 oz) mélange instantané de pudding au chocolat
    2 tasses de lait froid
    Pour la couche de banane :

    3-4 bananes mûres, tranchées
    Pour la couche d’ananas (facultatif) :

    1 (20 oz) boîte d’ananas écrasé, égoutté
    Pour la couche de crème fouettée :

    1 baignoire (8 oz) fouet frais, décongelé (ou 2 tasses de crème fouettée maison)
    Pour la garniture de sauce au maraschino cerise et chocolat (facultatif) :

    1/2 tasse de cerises au marasquin, moitié ou écartelé
    1/2 tasse de sirop de chocolat

    Itinéraires :
    Assemblez le Trifle :

    Dans un grand plat ou un bol clair, créez des couches commençant par une seule couche de cookies gaufrettes à la vanille couvrant le fond.
    Préparez le pudding au chocolat :
    Suivez les instructions de l’emballage pour faire le pudding à l’aide de 2 tasses de lait froid. Versez-le uniformément sur la couche de gaufrette de vanille.
    Ajoutez la couche de banane :
    Placer une couche de bananes tranchées sur le pudding au chocolat.
    Couche d’anananas optionnelle :
    Étalez une couche d’anananas écrasé drainé sur les bananes si vous l’utilisez.
    Ajoutez la crème fouettée :
    Pouper le fouet frais décongelé (ou la crème fouettée maison) uniformément sur la couche d’ananas (ou la couche de banane s’il n’y a pas d’ananas).
    Répétez les couches :
    Si vous le désirez, créez une autre couche de chaque composant (gaufrettes vanille, pudding au chocolat, bananes et chantilly) pour remplir le plat.
    Top It Off (facultatif) :
    Garnir la couche supérieure de crème fouettée avec des cerises au marasquin et bruine de sirop de chocolat pour une présentation classique de banana split.
    Réfrigérer et servir :
    Recouvrez le plat à la bagatelle d’un emballage plastique et réfrigérez pendant au moins 2 heures, ou de préférence pendant la nuit, pour laisser les saveurs fondre et les gaufrettes à la vanille se ramollir légèrement.
    Profitez-en :
    Servez au frais et savourez cette délicieuse bagatelle rafraîchissante !
    Conseils :
    Fresh vs. Fruits congelés :
    Vous pouvez utiliser des bananes fraîches ou congelées. Si vous utilisez des bananes congelées, décongelez-les complètement et vidangez tout excès de liquide avant de les ajouter à la bagatelle
    Crème fouettée maison :
    Pour une saveur plus riche, faites votre propre crème fouettée maison au lieu d’utiliser du fouet cool.
    Stockage :
    Les restes de bagatelles peuvent être conservés dans un récipient hermétique au réfrigérateur pendant 3 jours maximum. Les cookies vont adoucir davantage, mais les saveurs seront quand même délicieuses.
    Ce trifle fendu au chocolat sans cuisson est un dessert amusant et facile qui plaira certainement au public ! 🍫

  • Crockpot chicken and gravy

    Crockpot chicken and gravy

    Hearty Chicken and Gravy: A Comfort Food Classic
    Ingredients :
    3-4 boneless skinless chicken breasts
    1⁄4 teaspoon of salt
    1⁄2 teaspoon black pepper
    1⁄4 teaspoon garlic powder
    2 packets of chicken sauce mix (0.87 oz each)
    1 boîte de crème de soupe de poulet (10.5 once)
    1 can chicken broth (14.5 oz)
    2 teaspoons of Dijon mustard (optional)
    Itinéraires :
    Prepare the crockpot by spraying with non-stick cooking spray.
    Assaisonner le poulet avec de la poudre d’ail, du sel et du poivre, et placer dans la cocotte.
    In a small bowl, combine cream of chicken soup, sauce seasoning mix, chicken broth and mustard until smooth. Pour it over the chicken
    Seal the crockpot and bake on low for 6-8 hours.
    When the chicken is tender, remove and shred with two forks. Return it to the crock pot and mix well.
    Serve with the savory sauce over cooked rice, noodles or mashed potatoes.
    Prep Time: 10 minutes | Cooking Time: 6-8 hours | Total Time: 6 hours 10 minutes
    Kcal: 259 kcal | Portions: 6
  • COCONUT AND CHOCOLATE TRUFFLES

    COCONUT AND CHOCOLATE TRUFFLES

    COCONUT AND CHOCOLATE TRUFFLES

    Table of Contents

    Ingredients:

    • For the filling
    • 220 g grated coconut
    • 200g of sugar
    • 120 ml of water
    • 1 tablespoon of vanilla essence
    • for coverage
    • 200 g of dark chocolate to melt
    • 25g butter

    Preparation:

    1. Put the water with the sugar and vanilla in a saucepan, heat stirring until the sugar is completely dissolved. It is not necessary to boil a lot, just get the sugar to be perfectly dissolved.
    2. Remove from the heat and add the coconut, mixing well so that everything is integrated as a dough.
    3. You have to let the mixture cool and it is better that it rest for a couple of hours in the fridge so that it compacts and is easier to work with.
    4. Once cold we form the balls. Put on some latex gloves or grease your hands with sunflower oil.
    5. Melt the chocolate with the butter in a bain-marie or in the microwave and mix very well.
    6. Prick the coconut balls with a toothpick and dip them well on all sides in chocolate, drain a little and place on a flat surface on satin baking paper.
    7. Keep the coconut and chocolate balls cold until serving time so that the chocolate compacts
  • Spicy Steak Fajitas

    Spicy Steak Fajitas

    These Spicy Steak Fajitas were gobbled up quicker than anything I’ve ever made before – that’s saying a lot because I feel like I’m ALWAYS cooking. And these make A LOT, enough to feed 4-5 people! We enjoyed them in tortillas the first day and turned them into Chipotle-style fajitas bowls for lunch the next day, and we still had some leftovers! And nope, I’m not even complaining about them. I’ll definitely be making these over and over again on repeat.

    Ingredients

    • 2 pounds sirloin steak, cut into thin strips
    • 1 red bell pepper thinly sliced
    • 1 yellow bell pepper thinly sliced
    • 1 green bell pepper thinly sliced
    • 1 large yellow onion, thinly sliced
    • 1 tbsp lime juice
    • ½ teaspoon chili powder
    • ⅛ teaspoon cayenne pepper
    • 2 minced garlic cloves
    • 2 cups Mexican blend cheese, grated
    • 6 to 8 tortillas

    How To Make Spicy Steak Fajitas

    1. In a zip lock bag, place the sliced ​​steak, spices, lime juice and olive oil
    2. Seal bag, shake to coat steak pieces
    3. Add the peppers and onions to the bag and close the bag
    4. Shake the bag again to coat the vegetables
    5. Add 1 tablespoon of olive oil to a skillet and add the ingredients from the bag to the heated skillet.
    6. Cook until the vegetables are just tender and the steak is done.
    7. Serve with warm tortillas, sprinkle with grated cheese and your choice of optional toppings
  • Custard Cream Pancake – No Oven, No Machine Recipe

    Custard Cream Pancake – No Oven, No Machine Recipe

    Custard Cream Pancake – No Oven, No Machine Recipe

    Table of Contents

    Ingredients:

    – 2 eggs
    – 30g sugar
    – 2g salt
    – 200g milk
    – 180g soft flour (cake flour)
    – 3g baking powder
    – 30g cooking oil

    Custard Cream:

    – 3 egg yolks
    – 60g sugar
    – 20g cornstarch
    – 300g milk
    – 1/2 tsp vanilla extract

    Instructions:

    Pancake Batter:
    1. In a bowl, whisk together 2 eggs, 30g sugar, and 2g salt until well mixed.
    2. Add 200g milk to the egg mixture and mix well again.
    3. Sift in 180g soft flour (cake flour) and 3g baking powder. Stir well to avoid lumps.
    4. Add 30g of cooking oil to the batter and mix thoroughly.
    5. Pour the batter into an easy-to-pour cup.

    Custard Cream:

    1. In a separate bowl, combine 3 egg yolks and 60g sugar. Stir until light yellow.
    2. Add 20g cornstarch, 300g milk, and 1/2 tsp vanilla extract to the egg mixture.
    3. Cook the custard mixture over low heat. When the edges start to boil, turn off the heat. Mix well and return to the pot.
    4. Heat the custard over medium heat, stirring constantly until it thickens. Remove from heat and cover with cling wrap. Cool it down in the freezer for about 20 minutes.
    5. After 20 minutes, soften the cooled custard cream.

    Cooking Pancakes:

    1. Heat an egg frying pan over low heat.
    2. Pour the pancake batter into the pan and cook until slightly set.
    3. Use a spoon or rolling pin to shape the edges of the pancake.
    4. When the edges are slightly cooked, scrape them in a circular motion for even cooking.
    5. Flip the pancake and cook the other side.
    6. Bake for an additional 2 minutes until golden brown.

    Assembly:

    1. Spread the precious custard cream over the pancake.
    2. Enjoy your delicious Custard Cream Pancake!

    This recipe is a tasty treat without the need for an oven or machine.

  • Chocolate Dipped Nut and Seed Cookies Recipe

    Chocolate Dipped Nut and Seed Cookies Recipe

    Chocolate Dipped Nut and Seed Cookies Recipe

    Table of Contents

    Ingredients

    • 100 g (3.5 oz) walnuts, finely chopped
    • 60 g (2.1 oz) toasted hazelnuts, finely chopped
    • 25 g (0.9 oz) dried cranberries, soaked and drained
    • 25 g (0.9 oz) raisins, soaked and drained
    • 30 g (1 oz) cashews, finely chopped
    • 2 tbsp pumpkin seeds
    • 1 tbsp sesame seeds
    • 1 tsp anise seeds
    • 3 tbsp honey
    • 120 g (4.2 oz) sugar-free chocolate, melted
    • 30 g (1 oz) almonds, toasted and finely chopped

    Instructions

    1. Prepare the Nuts and Seeds

    Start by finely chopping 100 g of walnuts and 60 g of toasted hazelnuts. The fine chop allows these nuts to mix well into the dough, providing a consistent texture throughout the cookies. Next, toast 30 g of almonds in a non-stick pan over high heat for about 1 minute. This enhances their flavor, making them more aromatic and crunchy.

    2. Soak the Dried Fruits

    While the nuts are being prepared, soak 25 g of dried cranberries and 25 g of raisins in separate bowls filled with cold water. Soaking helps to rehydrate the fruits slightly, making them juicier and also helps to remove any traces of preservatives. Drain the fruits well after soaking and pat them dry with a paper towel to remove excess moisture.

    3. Mix the Ingredients

    In a large mixing bowl, combine the chopped walnuts, hazelnuts, 30 g of chopped cashews, toasted almonds, 2 tablespoons of pumpkin seeds, 1 tablespoon of sesame seeds, and 1 teaspoon of anise seeds. Mix these ingredients thoroughly to ensure even distribution of flavors.

    Next, add the drained cranberries and raisins to the bowl, followed by 3 tablespoons of honey. The honey acts as a natural sweetener and binder, helping to hold the mixture together. Mix everything well until you have a cohesive mixture that can be easily shaped into cookies.

    4. Shape and Bake the Cookies

    Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper. Use a pastry cutter to shape the cookies, ensuring each cookie has the same amount of the mixture for even baking. Alternatively, you can shape the cookies by hand, pressing the mixture firmly to form compact discs.

    Place the shaped cookies on the prepared baking tray, leaving a little space between each one. Bake the cookies in the preheated oven for about 15 minutes or until they are golden brown. The baking process will enhance the flavors of the nuts and seeds, while also giving the cookies a delightful crunch.

    5. Dip in Chocolate

    While the cookies are baking, melt 120 g of sugar-free chocolate using a bain-marie (double boiler). Once the chocolate is smooth and fully melted, remove it from the heat.

    After the cookies have baked and cooled slightly, dip half of each cookie into the melted chocolate. The contrast between the crunchy, nutty cookie and the smooth, rich chocolate creates a delicious balance of textures and flavors.

    6. Set and Serve

    Place the chocolate-dipped cookies on a sheet of parchment paper and let them rest in the fridge for about 15 minutes. This allows the chocolate to set, giving the cookies a glossy, professional finish.

    Once the chocolate has hardened, your Chocolate Dipped Nut and Seed  Cookies are ready to be enjoyed. These cookies make for a perfect breakfast treat or a healthy snack any time of the day.

    Nutritional Information (per cookie)

    Calories: 180 kcal
    Carbohydrates: 15 g
    Protein: 4 g
    Fat: 12 g
    Saturated Fat: 3 g
    Cholesterol: 0 mg
    Sodium: 10 mg
    Fiber: 3 g
    Sugars: 7 g

    Yield: 12-15 cookies

    These Chocolate Dipped Nut and Seed Cookies are not only delicious but also packed with nutrients, making them a guilt-free indulgence. Enjoy them with a cup of coffee or tea, or pack them for a nutritious snack on the go!

  • Plucked cake that is addictive

    Plucked cake that is addictive

    Plucked cake that is addictive

    Table of Contents

    Ingredients:

    300g flour
    180g sugar
    200 g Butter
    2 None
    40 g cocoa powder
    1 pt baking powder
    For the filling:
    150g sugar
    3 None
    500 g Quark
    200 g sweet cream
    1 point vanilla sugar
    1 pinch(s) of salt
    70 g Butter
    Preparation:
    Mix the flour and baking powder together and place in a large bowl. Add sugar and sifted cocoa. Mix in the butter and eggs and knead everything well. Set aside about 1/4 of the dough and pour the other dough into a springform pan. Line the edge well.
    For the filling, stir the butter until fluffy, then add the quark, sweet cream, eggs and the remaining ingredients and mix well. Then fill it into the springform pan. Finally, tear the reserved dough into pieces and spread it over the filling.
    Bake the cake at 180 degrees for about an hour
  • Decadent Caramelized Apple Walnut Cake Recipe

    Decadent Caramelized Apple Walnut Cake Recipe

    Decadent Caramelized Apple Walnut Cake Recipe

    Table of Contents

    Ingredients

    For the Dough:

    • 5 large eggs
    • 150g sugar (3/4 cup)
    • 8g vanilla sugar (2 tsp)
    • A pinch of salt
    • 160g all-purpose flour (1 cup)
    • 1 tsp baking powder
    • 120g walnuts, chopped (1 cup)

    For the Caramelized Apples:

    • 3 medium apples (preferably tart varieties like Granny Smith)
    • 45g sugar (3 tbsp)
    • 1 tbsp honey
    • 50g unsalted butter (2 tbsp)
    • 1 tsp ground cinnamon
    • 1 tbsp lemon juice

    For the Cream:

    • 600g cream cheese (2.5 cups, at room temperature)
    • 600g heavy cream (3 cups, 33% fat, cold)
    • 395g caramelized sweetened condensed milk (1.2 cups)
    • 395g sweetened condensed milk with cocoa (1.2 cups)

    Instructions

    Preparing the Dough:

    1. Preheat your oven to 356°F (180°C). Grease and line a 24 cm (9.5-inch) round baking pan with parchment paper to ensure easy removal of the cake later.
    2. Whisk the Eggs and Sugars: In a large mixing bowl, combine the eggs, sugar, vanilla sugar, and a pinch of salt. Using an electric mixer, beat the mixture on high speed until it becomes light, fluffy, and pale yellow. This should take about 5-7 minutes. The volume of the mixture should nearly triple.
    3. Combine Dry Ingredients: In a separate bowl, sift together the flour and baking powder. Gradually add the dry mixture to the egg mixture, gently folding it in with a spatula. This will help retain the airiness of the batter. Be careful not to overmix.
    4. Add the Walnuts: Gently fold the chopped walnuts into the batter until evenly distributed. The walnuts will add a delightful crunch and nutty flavor to the cake.
    5. Bake: Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top should be golden brown, and the cake should spring back when touched lightly. Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack.

      Preparing the Caramelized Apples:

      1. Peel and Dice the Apples: Start by peeling the apples. Then, core and dice them into small, bite-sized pieces. The size of the  apple pieces should be consistent to ensure even caramelization.
      2. Caramelize the  Apples: In a medium saucepan, melt the butter over medium heat. Once melted, add the sugar, honey, ground cinnamon, and lemon juice. Stir until the sugar dissolves and begins to caramelize, turning a light amber color.
      3. Cook the Apples: Add the diced apples to the saucepan, stirring to coat them evenly in the caramel mixture. Cook the apples over medium heat for about 10-15 minutes, stirring occasionally, until they are tender and caramelized. The apples should be soft but still hold their shape. Once done, remove the pan from the heat and let the caramelized apples cool to room temperature.

      Preparing the Cream:

      1. Mix Cream Cheese and Heavy Cream: In a large mixing bowl, combine the room temperature cream cheese and cold heavy cream. Beat the mixture on medium-high speed until it becomes smooth and thick, with soft peaks forming.
      2. Add Caramelized Sweetened Condensed Milk: Gradually add the caramelized sweetened condensed milk to the cream mixture, beating on low speed until fully incorporated. The mixture should be smooth and creamy.
      3. Incorporate Sweetened Condensed Milk with Cocoa: Finally, add the sweetened condensed milk with cocoa, continuing to beat until the cream is thick, smooth, and well-blended. The resulting cream should be rich and luxurious, perfect for layering between the cake.
      4. Chill the Cream: Cover the bowl with plastic wrap and refrigerate the cream for at least 4 hours to allow it to set and thicken further. This step is crucial for achieving the right consistency for spreading and decorating the cake.

        Assembling the Cake:

        1. Slice the Cake: Once the cake has cooled completely, carefully remove it from the pan. Using a serrated knife, slice the cake horizontally into two or three even layers, depending on your preference.
        2. Layer the Cake: Place the bottom layer of the cake on a serving platter. Spread a generous amount of the prepared cream over the layer, smoothing it out with a spatula. If you sliced the cake into three layers, repeat this process with the second layer, applying more cream.
        3. Top Layer and Decoration: Place the top layer of the cake on top of the cream. Spread a thick layer of cream on the top and sides of the cake, covering it completely. For a polished finish, use a spatula to smooth out the cream.
        4. Decorate with Caramelized Apples: Arrange the cooled caramelized apples on top of the cake, either in a decorative pattern or scattered casually for a rustic look. Use any remaining cream to pipe decorations or create swirls on the top or sides of the cake.
        5. Final Chill: Once assembled, refrigerate the cake for a few hours before serving to allow the flavors to meld and the cream to firm up. This will make the cake easier to slice and enhance the overall taste.

        Serving Suggestions

        This cake pairs beautifully with a cup of freshly brewed coffee or a scoop of vanilla ice cream. The rich caramel flavors and the tangy sweetness of the apples make it a perfect dessert for any occasion, from a casual family gathering to a festive celebration.

        Nutrition Information

        • Serving Size: 1 slice (based on 12 servings)
        • Calories: Approximately 570 kcal
        • Total Fat: 37g
        • Saturated Fat: 20g
        • Cholesterol: 125mg
        • Sodium: 210mg
        • Total Carbohydrates: 55g
        • Dietary Fiber: 2g
        • Sugars: 40g
        • Protein: 7g
  • Slow Cooker Savory Salisbury Steak

    Slow Cooker Savory Salisbury Steak

    Ingredients

    • 6 oz sliced mushrooms
    • ½ onion sliced
    • 1 ½ c beef broth low sodium
    • 1 oz package brown gravy mix dry
    • 2 tbsp ketchup
    • 1 tsp Dijon mustard
    • 2 tbsp fresh parsley
    • 2 tbsp cornstarch
    • 4 tbsp water

    Beef Patties:

    • 1 ½ lbs lean ground beef
    • 1 egg yolk
    • ¼ c minced onion
    • ⅓ c Panko breadcrumbs
    • 3 tbsp milk
    • 1 clove garlic minced
    • Salt & pepper to taste

    Instructions

    Prepare the Slow Cooker:

    • Place the sliced mushrooms and onions at the bottom of the slow cooker.

    Make the Patties:

    • In a bowl, combine the ground beef, egg yolk, minced onion, Panko breadcrumbs, milk, minced garlic, salt, and pepper. Mix well.
    • Form the mixture into six equal-sized patties.

    Brown the Patties:

    • Heat a skillet over medium-high heat and sear each patty for about 3 minutes on each side until golden brown.

    Layer in Slow Cooker:

    • Place the browned patties on top of the mushrooms and onions in the slow cooker.

    Mix the Sauce:

    • In a separate bowl, combine the beef broth, gravy mix, ketchup, and Dijon mustard. Pour this mixture over the patties in the slow cooker.

    Cook:

    • Set the slow cooker to low and cook for 5 hours.

    Thicken the Gravy:

    • After cooking, remove the patties and set aside.
    • Turn the slow cooker to high. Mix cornstarch with cold water and stir it into the broth. Let it cook for a few more minutes until the gravy thickens.

    Serve:

    • Return the patties to the slow cooker, coating them in the thickened gravy.
    • Serve the Salisbury steaks over mashed potatoes or rice for a complete meal.

    Notes

    To make this Slow Cooker Savory Salisbury Steak recipe gluten-free. You’ll want to make. A few simple swaps. First, replace the Panko breadcrumbs in the beef patties. With a gluten-free breadcrumb option. Which is readily available. In most grocery stores. Also, ensure your brown gravy mix. Is labeled gluten-free. As traditional gravy mixes often contain wheat. As a thickener. By making these changes. You can enjoy this comforting, hearty dish. Without worrying about gluten!